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NARRATOR: Previously
on MasterChef Australia...
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00:00:06,400 --> 00:00:07,880
Murray River style.
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00:00:07,880 --> 00:00:11,440
..it was a battle
of the highest bidders.
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00:00:11,440 --> 00:00:13,640
I'm gonna start off at 20 minutes.
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Let's just go straight to 40.
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00:00:15,600 --> 00:00:18,000
Oh!
ANDY AND RHI: Why would you do that?
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Please don't send him
to a house auction. (LAUGHS)
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THEO: Come on, let's go!
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00:00:22,360 --> 00:00:24,000
Time...
Come on, come on.
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..and pantry items
were not on their side.
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00:00:26,880 --> 00:00:28,720
This is madness!
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00:00:28,720 --> 00:00:30,400
But...
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ANDY: It was unbelievable.
JOCK: Gold standard. Mental.
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00:00:33,680 --> 00:00:35,960
It is absolutely perfect.
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00:00:35,960 --> 00:00:38,880
..Theo triumphed
with the winning dish.
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MELISSA: Congratulations.
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00:00:40,080 --> 00:00:42,800
Come Thursday,
you'll be cooking for your spot
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00:00:42,800 --> 00:00:44,720
in Finals Week.
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00:00:44,720 --> 00:00:46,480
Yay!
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00:00:46,480 --> 00:00:50,480
Tonight, the top 5 travels
continue...
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..somewhere totally unexpected.
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(MYSTICAL MUSIC)
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You're kidding me. (LAUGHS)
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(INDISTINCT CHATTER)
Wow.
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Oh, my God.
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What the hell?
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This is so random.
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What the hell.
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CATH: Oh, look at the flowers.
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Wow, we are in cactus country.
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There is cactus everywhere.
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Really, it's, like, a bit euphoric.
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There's so many different varieties
too. Look at them.
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Feels like we're in Mexico, right?
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Yes!
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The road trip really has taken us
to Mexico. I can't believe it.
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I didn't expect this in regional
Victoria, but here we are.
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Hola!
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Beautiful. Cactus Country.
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And, you know, it's the last spot
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for someone to get into
that immunity cook,
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and I feel like there's some
prickly tension in the air.
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Rarrr!
Wow.
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(DRAWLS) Oh, everyone
got their hats on.
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We're in Cactus Country.
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Hola. You're all looking very...
sharp this morning.
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(CONTESTANTS LAUGH)
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Welcome to Cactus Country!
Yeah!
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You are standing in the largest
cactus garden
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in the Southern Hemisphere.
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What? Wait, what?
Yeah.
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(IMITATES EXPLOSIONS)
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Right here in Strathmerton,
in Victoria's Murray region.
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Who would have known?
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(COW MOOS)
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This incredible 12-acre garden
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is home to over 4,000 species
of cacti from all over the world.
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CATH: 4,000!
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Declan, Cath,
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one of you will join these gentlemen
in tomorrow's Immunity Challenge.
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Unfortunately, Rhiannon
isn't feeling well today,
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so she won't be joining us,
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00:02:53,320 --> 00:02:55,080
which, sadly, also means
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she's out of running
for the Immunity Challenge tomorrow.
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Declan, what does this place
evoke for you?
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Look, I'm not that familiar
with the old cacti,
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but...but I know, like,
some subspecies,
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maybe aloe and agave.
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I use aloe vera a bit after,
you know,
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having a bit too much sun.
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And, of course, tequila.
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I've had a couple of cheeky
tequila shots in my life,
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so I'm familiar with it
in that sense.
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Brent, you've travelled
around the world.
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Are you getting any inspiration
from this environment,
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what you see right now?
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The only thing I've learnt
this morning
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is not to touch them,
so my fingers are stinging, but...
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How old are you?
I know.
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It took you that long to realise.
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You look at something that's...
They're just so inviting, like...
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You were that kid, growing up.
Yeah, I was that kid, yeah.
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Onto the challenge at hand, eh?
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We want you to cook us a dish
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that takes us straight from
the Murray to Mexico.
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Yeah!
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You good for take-out?
We'll just get you to cook it.
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Oh, this doesn't really play
to my strengths, Mexican food.
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And I know Declan
loves Mexican food.
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He cooks it a lot.
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So it's gonna be a challenge
for me today.
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00:04:08,440 --> 00:04:13,080
You will have 60 minutes to bring us
a Mexican-inspired dish.
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Amazing.
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00:04:14,360 --> 00:04:17,880
The pantry is full
of fresh local produce
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and Mexican flavours.
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It has everything you need
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to bring us a dish that is a fiesta,
not a siesta.
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Oh!
Oh! That's actually good!
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Hat-tip there.
Yeah!
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(ALL LAUGH)
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Good luck.
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Your time starts now.
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THEO: Come on, guys. Arriba!
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I'm gonna beat you!
(CATH LAUGHS)
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You gonna get ingredients
or equipment?
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I'm gonna get equipment first.
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Alright.
I'm gonna go up this way.
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Yeah, you go.
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It's right up my alley today,
especially that we're outside.
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We're cooking in the great outdoors.
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OK.
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And I absolutely love Mexican food.
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Alright, tomatillo.
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It's something I cook with
my girlfriend on a weekly basis,
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so I have so many ideas.
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Let's get these going to start with.
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When I think Mexican, straightaway
I'm thinking margaritas,
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and what goes well with margaritas?
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Tacos.
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00:05:25,240 --> 00:05:29,160
Keeping it traditional, so I'd like
to do a grilled flathead taco
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with a tatemada, which is, like,
a Mexican charred salsa.
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Gonna have some fresh coriander
and the white onion
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for that fresh hit.
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Bit of charred corn.
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00:05:38,080 --> 00:05:41,680
Gonna try and do two different types
of tortillas.
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00:05:43,360 --> 00:05:46,720
With this dish today,
there's these taco holders there,
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and I'd love to have
one yellow-corn tortilla
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followed by a blue-corn tortilla.
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I think it's just gonna
look beautiful on the plate.
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00:05:54,920 --> 00:05:57,720
And yeah, that's sort of
what I'm trying to do,
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make my food look a bit prettier
as well as taste amazing.
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00:06:03,800 --> 00:06:05,080
THEO: Are you mixing them, Deccy?
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00:06:05,080 --> 00:06:07,840
No, I just might do
two different-coloured ones.
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00:06:10,560 --> 00:06:14,640
Now that I'm inside the top 5,
I think my eyes are on the prize.
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00:06:14,640 --> 00:06:17,280
Bit ambitious,
but I think I can do it.
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00:06:17,280 --> 00:06:21,120
And if I want any chance
at taking out Cath...
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Red onions!
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Red onions!
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00:06:24,280 --> 00:06:26,720
..everything has to be up to
that standard,
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00:06:26,720 --> 00:06:28,920
restaurant-worthy and spot-on.
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00:06:30,320 --> 00:06:32,360
Ah, there you go!
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00:06:32,360 --> 00:06:33,520
Alrighty.
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00:06:35,560 --> 00:06:36,760
Octopus.
Mm.
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00:06:36,760 --> 00:06:37,760
Mm.
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00:06:40,840 --> 00:06:42,280
There we go.
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00:06:42,280 --> 00:06:45,200
Mexican is something I'm not
familiar with or comfortable with,
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00:06:45,200 --> 00:06:47,680
but I know, like,
the basic sort of flavours.
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00:06:47,680 --> 00:06:50,400
So I just want to try and just
keep it simple for me.
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So today I'm gonna be cooking
Mexican octopus
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with a salsa and avocado cream.
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00:06:55,640 --> 00:06:57,520
Brent's not cooking today,
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so I'm gonna rub it in and I'm
gonna cook octopus on the hibachi.
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(THEO LAUGHS)
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00:07:01,640 --> 00:07:02,680
I've cooked octopus before,
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00:07:02,680 --> 00:07:04,960
but I haven't cooked octopus
on the hibachi,
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so I'm actually excited about that.
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00:07:06,760 --> 00:07:09,000
So I've got all these
Mexican spices,
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and my plan is to add some oil and
make it into, like, a little rub.
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00:07:13,680 --> 00:07:15,960
Ooh!
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00:07:15,960 --> 00:07:20,240
I've got some cumin, some paprika,
some oregano.
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I'm gonna go
really simple Mexican flavours.
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Alright, just boil.
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I need to simmer the octopus
for 45 minutes
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before I kiss it with the smoke
on the hibachi.
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Unfortunately, the water's taking
a long time to boil,
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so I'm a little bit concerned
about it actually cooking in time,
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but we'll just see how we go.
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I might just take a little bit out.
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(CHUCKLES) That did a lot.
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(LAUGHS)
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OK.
That'll boil in a sec now.
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Yeah, I'm sure, sure it will. OK.
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You've still got some in there.
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Stop touching all the cacti.
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Here we are in Cactus Country,
and I mean, just look at it.
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It's completely transportive.
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We feel like we could be in Mexico.
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So we're hoping for a little bit of
that beautiful vibe today.
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What would you cook
if you were in this?
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I think, like,
I would go super-traditional.
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I'd have to cook tacos,
because when you go to Mexico,
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it is what you remember.
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You remember the tortilla.
Yeah.
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You remember the salsas.
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The proteins, like, for me,
it's not really about that.
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Look, I would be with Andy.
I'd be going for tacos.
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Salsas and spices and flavours
and aromas,
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and loads of fresh herbs,
do you know what I mean?
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That's it.
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There are so many different flavours
all playing beautifully together.
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It's exciting food.
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BRENT: Ooh, I like those tomatillos
up on that hibachi.
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Yeah. (SPEAKS INDISTINCTLY)
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DECLAN: Put these on here.
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00:08:48,680 --> 00:08:52,360
I've got my dough resting to the side
for my corn tortillas,
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and now I'm gonna move onto charring
my corn and capsicums
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for my tatemada.
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00:08:56,680 --> 00:08:59,360
I'll be bashing it all up
in a mortar and pestle
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to give it that fresh, spicy,
vibrant salsa feel.
200
00:09:04,520 --> 00:09:06,920
Right on time, Declan.
Right on time.
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00:09:06,920 --> 00:09:08,560
What's happening?
Not much.
202
00:09:08,560 --> 00:09:09,960
What have you got for us?
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00:09:09,960 --> 00:09:13,600
So I've got a bit, but I'm trying to
keep it traditional.
204
00:09:13,600 --> 00:09:16,960
I'm doing a flathead...
grilled flathead taco
205
00:09:16,960 --> 00:09:18,520
with a tatemada.
206
00:09:18,520 --> 00:09:21,160
So, traditional sort of
Mexican charred salsa.
207
00:09:21,160 --> 00:09:22,160
Yep, love it.
208
00:09:22,160 --> 00:09:26,920
Gonna be doing, like, a fresh sort
of cilantro and the white onion.
209
00:09:26,920 --> 00:09:27,920
Yep, beautiful.
210
00:09:27,920 --> 00:09:30,840
And I've got my tortillas over here
that are just resting,
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00:09:30,840 --> 00:09:32,320
ready to go in the press,
212
00:09:32,320 --> 00:09:34,680
so I think it's gonna come down to
the perfect tortilla.
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00:09:34,680 --> 00:09:36,360
You got two types?
214
00:09:36,360 --> 00:09:37,440
Yeah.
215
00:09:37,440 --> 00:09:41,160
And I think it'd just look beautiful
having different colours,
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00:09:41,160 --> 00:09:42,760
so two of each.
217
00:09:42,760 --> 00:09:45,000
Is it worth it?
218
00:09:45,000 --> 00:09:48,960
As I'm talking about what
I'm gonna be making to the judges,
219
00:09:48,960 --> 00:09:52,480
I realise I'm definitely
over-complicating it.
220
00:09:52,480 --> 00:09:54,880
We all know how that ends.
No, keep it simple, stupid.
221
00:09:54,880 --> 00:09:56,920
Alright, buddy. Good luck.
Thank you.
222
00:09:56,920 --> 00:09:58,520
I... Yeah.
223
00:09:59,680 --> 00:10:02,120
So, making a couple of adjustments.
224
00:10:02,120 --> 00:10:05,000
I'm just gonna focus on doing
one kind of tortilla,
225
00:10:05,000 --> 00:10:07,040
and really just, you know,
226
00:10:07,040 --> 00:10:08,400
make it punchy and vibrant
227
00:10:08,400 --> 00:10:11,280
and give it that Mexican twist
228
00:10:11,280 --> 00:10:12,680
that they're after.
229
00:10:14,880 --> 00:10:16,360
You alright, Cath?
230
00:10:16,360 --> 00:10:18,880
CATH: I'm just trying to get this
water boiled,
231
00:10:18,880 --> 00:10:20,080
and it's taking its time.
232
00:10:21,800 --> 00:10:24,480
My octopus is not even
in the water yet.
233
00:10:24,480 --> 00:10:27,840
It needs about 45 minutes to braise
234
00:10:27,840 --> 00:10:29,600
before I finish it off
on the hibachi.
235
00:10:29,600 --> 00:10:32,360
Come on, water.
236
00:10:32,360 --> 00:10:35,760
You have 45 minutes till fiesta.
Come on!
237
00:10:35,760 --> 00:10:37,560
Come on, guys.
238
00:10:37,560 --> 00:10:41,160
(SUSPENSEFUL MUSIC)
239
00:10:41,160 --> 00:10:43,480
If I don't cook
the octopus long enough,
240
00:10:43,480 --> 00:10:47,040
it's just gonna be rubbery,
it's just not gonna be palatable.
241
00:10:47,040 --> 00:10:49,120
Come on, come on!
242
00:10:49,120 --> 00:10:51,160
I have to make a decision right now.
243
00:10:51,160 --> 00:10:54,640
Am I gonna risk it, or am I gonna
pivot and change?
244
00:11:02,000 --> 00:11:05,000
(MYSTICAL MUSIC)
245
00:11:08,760 --> 00:11:10,800
(WHISPERS) Far out.
246
00:11:10,800 --> 00:11:12,720
Only 45 minutes left in the cook,
247
00:11:12,720 --> 00:11:16,480
and my octopus
is not even in the water yet.
248
00:11:16,480 --> 00:11:18,080
Come on, water.
249
00:11:18,080 --> 00:11:20,680
I have to make a decision right now.
250
00:11:20,680 --> 00:11:23,120
Am I gonna pivot
and change my dish already?
251
00:11:23,120 --> 00:11:25,440
Alright, let's just quickly...
252
00:11:29,320 --> 00:11:31,560
The water's not even boiled.
253
00:11:31,560 --> 00:11:34,720
I really don't think it's gonna work
with the octopus.
254
00:11:34,720 --> 00:11:36,160
Just coming through, buddy.
Yep, you're alright.
255
00:11:36,160 --> 00:11:37,800
I'm gonna have to think quickly now.
256
00:11:37,800 --> 00:11:39,360
What have you got?
257
00:11:39,360 --> 00:11:40,840
Oh, I've got some chicken wings.
Alright.
258
00:11:40,840 --> 00:11:42,440
You're alright, Cath. Let's do it.
259
00:11:42,440 --> 00:11:43,840
I'm spewing.
260
00:11:43,840 --> 00:11:46,120
Really wanted to use that octopus.
261
00:11:47,320 --> 00:11:50,280
I've decided to go with
chicken wings
262
00:11:50,280 --> 00:11:52,240
because they're really quick
to cook.
263
00:11:52,240 --> 00:11:54,520
So plan is now
264
00:11:54,520 --> 00:11:56,680
just to do the same thing
with the chicken
265
00:11:56,680 --> 00:11:58,600
that I was going to do
with the octopus.
266
00:11:58,600 --> 00:12:00,800
So I'm not gonna let it worry me.
267
00:12:00,800 --> 00:12:03,480
I'm just gonna go
and we'll just go with the chicken.
268
00:12:03,480 --> 00:12:06,200
Love wings. Love wings?
Love wings.
269
00:12:06,200 --> 00:12:07,840
MELISSA: Where's my swipe?
270
00:12:07,840 --> 00:12:09,440
(CHUCKLES)
Those flies.
271
00:12:09,440 --> 00:12:11,600
I'm just getting rid of them for you.
272
00:12:11,600 --> 00:12:12,600
I appreciate it.
273
00:12:12,600 --> 00:12:14,680
(CATH WHISPERS) OK.
274
00:12:14,680 --> 00:12:17,920
Alright, we're halfway through,
guys. Only 30 minutes to go!
275
00:12:17,920 --> 00:12:19,080
Come on!
276
00:12:19,080 --> 00:12:21,040
(URGENT MUSIC)
277
00:12:22,040 --> 00:12:24,040
Flies.
Get out!
278
00:12:24,040 --> 00:12:25,680
Time is flying by
279
00:12:25,680 --> 00:12:28,000
and I really need to start
pulling this dish together,
280
00:12:28,000 --> 00:12:30,000
cooking off the tortillas,
281
00:12:30,000 --> 00:12:32,840
cook my fish
and finish off this tatemada.
282
00:12:34,240 --> 00:12:37,000
You know, you really want to
get your back into it.
283
00:12:37,000 --> 00:12:40,120
I want them to have a generous size
to them so, you know,
284
00:12:40,120 --> 00:12:44,160
the fish and all that beautiful
tatemada and freshness sits in there.
285
00:12:44,160 --> 00:12:47,040
I'm pretty happy with how
the tortillas are looking.
286
00:12:47,040 --> 00:12:49,120
Flip it, they're looking good.
287
00:12:49,120 --> 00:12:50,880
They have a nice char on them.
288
00:12:50,880 --> 00:12:52,560
That's warming up.
289
00:12:52,560 --> 00:12:55,240
And, yeah, I think it's just
all gonna come down to
290
00:12:55,240 --> 00:12:58,040
the cook on the fish
and how it looks on the plate.
291
00:12:58,040 --> 00:13:02,120
How good's it being in Mexico?
Oh, Mexico's great, isn't it?
292
00:13:02,120 --> 00:13:07,160
(JOCK HUMS 'MEXICAN HAT DANCE')
293
00:13:07,160 --> 00:13:09,400
(URGENT MUSIC)
294
00:13:12,920 --> 00:13:15,640
Take us to Mexico in five minutes!
295
00:13:15,640 --> 00:13:17,400
Yeah!
296
00:13:17,400 --> 00:13:19,280
Yay!
JOCK: Come on, Cath!
297
00:13:19,280 --> 00:13:22,000
I feel like I've made the right
decision to pivot with the chicken,
298
00:13:22,000 --> 00:13:25,440
because I have all the ingredients
aside for my salsa.
299
00:13:25,440 --> 00:13:26,560
Yeah, smells nice.
300
00:13:26,560 --> 00:13:28,040
Just gonna see how they are.
301
00:13:28,040 --> 00:13:31,960
And chicken wings are ready
to go on the hibachi
302
00:13:31,960 --> 00:13:35,640
and I can smell those aromats,
which is really lovely.
303
00:13:37,000 --> 00:13:39,120
Ooh! Chilli.
304
00:13:40,760 --> 00:13:42,120
It's quite spicy,
305
00:13:42,120 --> 00:13:45,560
so I'm hoping the avocado cream
cuts through that spiciness.
306
00:13:45,560 --> 00:13:47,320
(SINGSONGS) # Oh-ho-ho! #
307
00:13:48,560 --> 00:13:50,760
Right, now, it's just to kiss it.
308
00:13:50,760 --> 00:13:53,560
The Cath who originally came into
this MasterChef kitchen
309
00:13:53,560 --> 00:13:55,280
would not have been able to do that,
310
00:13:55,280 --> 00:13:58,360
even think about a different concept
of cooking octopus
311
00:13:58,360 --> 00:14:00,640
and then having to pivot to chicken.
312
00:14:02,120 --> 00:14:04,240
I've developed.
I'm always developing.
313
00:14:04,240 --> 00:14:06,320
One minute to go! Come on!
314
00:14:06,320 --> 00:14:07,800
Come on, guys!
Come on, let's go.
315
00:14:07,800 --> 00:14:08,800
Push, push, push, push.
316
00:14:08,800 --> 00:14:11,240
Get 'em all on the plate, Deccy!
Come on, plate it up.
317
00:14:11,240 --> 00:14:14,600
DECLAN: I think I've definitely hit
the Mexican brief today,
318
00:14:14,600 --> 00:14:18,480
keeping it traditional with
tortillas and grilled fish,
319
00:14:18,480 --> 00:14:21,560
but I think the stand-out
on my plate today
320
00:14:21,560 --> 00:14:23,040
is that tatemada.
321
00:14:23,040 --> 00:14:24,800
At this point in the competition,
322
00:14:24,800 --> 00:14:26,720
presentation takes a huge part,
323
00:14:26,720 --> 00:14:28,640
so I'm trying to piece this together
324
00:14:28,640 --> 00:14:30,440
so it looks beautiful.
325
00:14:30,440 --> 00:14:33,400
30 seconds!
Come on, Cath! Come on, Declan!
326
00:14:33,400 --> 00:14:35,640
JOCK: Push, push, push!
Let's go! Come on!
327
00:14:35,640 --> 00:14:37,640
THEO: Come on, let's go!
Come on!
328
00:14:37,640 --> 00:14:39,360
(CATH GASPS)
ANDY: 10!
329
00:14:39,360 --> 00:14:42,840
JUDGES, THEO AND BRENT: 9, 8, 7, 6,
330
00:14:42,840 --> 00:14:47,200
5, 4, 3, 2, 1!
331
00:14:47,200 --> 00:14:48,760
That's it!
We're done!
332
00:14:48,760 --> 00:14:50,800
Oh! Good job, Cath!
Yay!
333
00:14:51,840 --> 00:14:54,000
Well done, you two.
Beautiful. Good job.
334
00:15:03,440 --> 00:15:05,800
The first dish we'd like to taste
belongs to Declan.
335
00:15:05,800 --> 00:15:06,880
BRENT: Go, Dec.
336
00:15:13,880 --> 00:15:15,440
Beautiful.
337
00:15:19,480 --> 00:15:22,080
Declan, what did you make?
338
00:15:22,080 --> 00:15:24,960
Today I've done grilled
flathead tortillas
339
00:15:24,960 --> 00:15:29,040
with a tatemada and a fresh
coriander, onion, charred corn.
340
00:15:33,960 --> 00:15:35,240
It looks...
341
00:15:35,240 --> 00:15:37,360
..very nice.
342
00:15:37,360 --> 00:15:38,880
Those flies are nasty, huh?
343
00:15:38,880 --> 00:15:40,920
(MUMBLES) I'll do you.
(LAUGHS)
344
00:15:40,920 --> 00:15:42,560
You eat.
345
00:15:43,920 --> 00:15:45,600
(CONTESTANTS CHUCKLE)
346
00:15:45,600 --> 00:15:48,000
Can I get involved?
(CATH LAUGHS)
347
00:15:48,000 --> 00:15:49,000
(LAUGHS)
348
00:16:10,360 --> 00:16:14,360
Declan, this guy here, this salsa...
349
00:16:16,040 --> 00:16:17,520
..that is where it's at.
350
00:16:17,520 --> 00:16:21,040
That mixture of the char from
the tomatillos and the onions
351
00:16:21,040 --> 00:16:23,640
and the soaked dried chillies...
352
00:16:24,840 --> 00:16:27,920
..with a good whack of lime juice,
that's where it's at, mate.
353
00:16:27,920 --> 00:16:29,640
Like, honestly.
Awesome.
354
00:16:29,640 --> 00:16:31,160
You've done it really, really well.
355
00:16:31,160 --> 00:16:33,040
And it's your take on it, you know?
356
00:16:33,040 --> 00:16:39,480
And then being as pared back and
really just having the confidence
357
00:16:39,480 --> 00:16:41,960
to put raw onion, charred corn
358
00:16:41,960 --> 00:16:44,160
and a little bit of coriander
chopped up.
359
00:16:44,160 --> 00:16:48,640
These two things today
is the most transportive
360
00:16:48,640 --> 00:16:51,240
and what I wanted to see
out of this challenge right there.
361
00:16:52,800 --> 00:16:54,680
I really thought there was
a lot of mastery
362
00:16:54,680 --> 00:16:57,680
in how you've pulled together
your side hustles,
363
00:16:57,680 --> 00:17:00,840
because they're both contrasting
in both flavours and textures,
364
00:17:00,840 --> 00:17:03,320
so they gift the entire dish
365
00:17:03,320 --> 00:17:05,240
complexity, texture.
366
00:17:05,240 --> 00:17:06,840
Declan.
367
00:17:06,840 --> 00:17:10,160
Good job on the tortillas.
Really, really nice.
368
00:17:10,160 --> 00:17:14,000
And the fish, perfectly cooked.
369
00:17:14,000 --> 00:17:15,200
Well done, Declan.
Thank you, Declan.
370
00:17:15,200 --> 00:17:18,160
Thank you.
Awesome. Awesome, Declan.
371
00:17:18,160 --> 00:17:21,000
Righto, there's only one thing
left to do. Cath.
372
00:17:21,000 --> 00:17:23,960
MEN: Go, Cath.
373
00:17:23,960 --> 00:17:27,160
CATH: I'm really nervous
taking my dish up to the judges.
374
00:17:29,960 --> 00:17:32,400
My biggest concern is,
375
00:17:32,400 --> 00:17:35,720
am I taking these guys
to Mexico today?
376
00:17:35,720 --> 00:17:37,680
Have I hit that brief?
377
00:17:37,680 --> 00:17:39,240
(TENSE MUSIC)
378
00:17:51,160 --> 00:17:53,960
MEN: Go, Cath.
379
00:17:57,680 --> 00:17:59,680
MELISSA: Cath, what did you
make for us today?
380
00:17:59,680 --> 00:18:03,720
I've made some Mexican chicken wings
with a salsa
381
00:18:03,720 --> 00:18:05,800
and an avocado cream.
382
00:18:05,800 --> 00:18:07,520
Wonderful.
383
00:18:21,400 --> 00:18:24,680
Cath, um, I think you did
a decent effort.
384
00:18:25,760 --> 00:18:29,200
I could tell that Mexican cuisine
isn't, like, your go-to,
385
00:18:29,200 --> 00:18:32,080
probably eating or cooking,
am I right?
386
00:18:32,080 --> 00:18:33,360
Yeah, you're right.
387
00:18:33,360 --> 00:18:35,600
It kind of shows here on the dish.
388
00:18:35,600 --> 00:18:39,120
The chicken wings themselves,
they're tasty, they're delicious.
389
00:18:39,120 --> 00:18:42,280
You've coated them in your signature
Mexican spice mix.
390
00:18:42,280 --> 00:18:44,160
Thinking you could have
made this better
391
00:18:44,160 --> 00:18:49,320
by maybe rolling them in
smoky chipotle number after that,
392
00:18:49,320 --> 00:18:52,360
I think that would have sent them
to a full nother level.
393
00:18:52,360 --> 00:18:55,040
The two sidekicks, they're good.
394
00:18:55,040 --> 00:18:58,280
They're not, like, blowing me away.
395
00:18:58,280 --> 00:19:01,280
True Mexican is something that needs
practice, investigation...
396
00:19:01,280 --> 00:19:02,280
Yeah.
..research.
397
00:19:02,280 --> 00:19:05,600
It's not something you can pull out
of the bag if you don't know it.
398
00:19:05,600 --> 00:19:07,920
And that's OK. We all don't know
everything about cuisine.
399
00:19:07,920 --> 00:19:10,000
That's the wonderful thing
about the world of food.
400
00:19:10,000 --> 00:19:13,440
It's now opened a door for you,
and if you choose to investigate it,
401
00:19:13,440 --> 00:19:16,840
you will go down this wormhole
of flavour,
402
00:19:16,840 --> 00:19:19,520
and it is absolutely amazing.
403
00:19:19,520 --> 00:19:21,040
OK, thank you.
Thanks, Cath.
404
00:19:27,560 --> 00:19:30,800
In this tasting,
it came down to the dish
405
00:19:30,800 --> 00:19:33,240
that took us all the way to Mexico,
406
00:19:33,240 --> 00:19:35,280
and that was you, Declan.
407
00:19:35,280 --> 00:19:37,120
Oh!
Congratulations, mate.
408
00:19:37,120 --> 00:19:38,960
Good boy.
409
00:19:40,480 --> 00:19:43,200
Getting this spot
in an immunity cook
410
00:19:43,200 --> 00:19:46,520
gets me one step closer
to a spot in Finals Week,
411
00:19:46,520 --> 00:19:48,520
so it feels pretty awesome.
412
00:19:48,520 --> 00:19:52,520
Three amigos, hey?
(THEO AND CATH LAUGH)
413
00:19:52,520 --> 00:19:55,760
And I'm ready to go home and have
a taco and kick my feet up.
414
00:19:55,760 --> 00:19:57,160
Oh.
415
00:19:59,400 --> 00:20:04,720
So, we have our cooks for tomorrow's
huge final Immunity Challenge.
416
00:20:06,440 --> 00:20:08,400
But...
(SUSPENSEFUL MUSIC)
417
00:20:10,720 --> 00:20:13,440
..we also have a huge surprise
for you.
418
00:20:13,440 --> 00:20:15,400
Oh, yeah, of course.
419
00:20:15,400 --> 00:20:16,800
Going to Mexico.
420
00:20:16,800 --> 00:20:18,800
Oh!
421
00:20:18,800 --> 00:20:21,080
The three of you,
Declan, Brent, Theo...
422
00:20:22,120 --> 00:20:24,720
..you're gonna cook for
an all-important advantage
423
00:20:24,720 --> 00:20:27,000
in tomorrow's challenge...
424
00:20:28,240 --> 00:20:29,360
..right now.
425
00:20:29,360 --> 00:20:30,600
Oh!
426
00:20:30,600 --> 00:20:34,160
Surprise!
Oh! (LAUGHS)
427
00:20:34,160 --> 00:20:35,600
Still got it, don't we?
428
00:20:35,600 --> 00:20:36,960
Bring it on!
429
00:20:36,960 --> 00:20:41,000
Ah, look, I was knocking off,
I was gonna have a nice cold beer
430
00:20:41,000 --> 00:20:43,200
after a hot day in a cactus field,
431
00:20:43,200 --> 00:20:48,240
and, yeah, well, now I've got to
somehow gather the strength to cook.
432
00:20:49,240 --> 00:20:53,040
So this is a surprise
advantage round,
433
00:20:53,040 --> 00:20:56,920
and we want you to cook with
a surprising ingredient.
434
00:20:56,920 --> 00:21:01,120
Well, probably not so surprising,
given where we are.
435
00:21:01,120 --> 00:21:04,200
Of course I'm talking about cactus.
436
00:21:04,200 --> 00:21:06,480
Oh, yes!
Oh!
437
00:21:06,480 --> 00:21:09,080
Alright, yeah.
OK.
438
00:21:09,080 --> 00:21:10,560
Yeah, look,
439
00:21:10,560 --> 00:21:12,520
to say it's gonna be
a prickly challenge
440
00:21:12,520 --> 00:21:13,960
is probably correct.
441
00:21:13,960 --> 00:21:17,560
I don't think any of the boys
have cooked too much with cactus,
442
00:21:17,560 --> 00:21:20,680
so it's a pretty level
playing field today.
443
00:21:21,800 --> 00:21:24,080
Brent, Theo, Declan,
you can cook whatever you like,
444
00:21:24,080 --> 00:21:27,240
but you must use cactus in your dish.
445
00:21:27,240 --> 00:21:33,120
We're giving you 60 minutes and a
fully stocked cactus-friendly pantry.
446
00:21:33,120 --> 00:21:37,680
And the top dish in this round
will win a game-changing advantage
447
00:21:37,680 --> 00:21:39,520
in tomorrow's Immunity Challenge.
448
00:21:40,520 --> 00:21:42,240
Don't take this lightly.
OK.
449
00:21:42,240 --> 00:21:44,960
This advantage could be
the reason why one of you
450
00:21:44,960 --> 00:21:48,440
becomes our first contestant
into Finals Week.
451
00:21:50,040 --> 00:21:51,360
A lot to play for, lads.
452
00:21:51,360 --> 00:21:53,880
Good luck. 60 minutes starts now.
Oh!
453
00:21:53,880 --> 00:21:56,080
Oh, he's over. Off track.
454
00:21:56,080 --> 00:21:58,320
Ooh, let's have fun.
455
00:21:58,320 --> 00:21:59,840
Let's go, fellas.
456
00:21:59,840 --> 00:22:02,240
(BOTH MUTTER INDISTINCTLY)
457
00:22:05,680 --> 00:22:08,040
DECLAN: I've never cooked
with cactus,
458
00:22:08,040 --> 00:22:11,040
but I'm always trying to do better
than my last cook
459
00:22:11,040 --> 00:22:12,680
and go one step ahead.
460
00:22:12,680 --> 00:22:14,520
Round 2 for me today.
461
00:22:14,520 --> 00:22:17,280
Oh, I'm stoked that I've made it
into the second round,
462
00:22:17,280 --> 00:22:20,320
and a bit scary that we've
got to cook with cactus.
463
00:22:20,320 --> 00:22:24,360
But I know prickly pear,
and I know it's sweet, it's tangy,
464
00:22:24,360 --> 00:22:27,480
and I'm sticking today
with the Mexican roots
465
00:22:27,480 --> 00:22:31,480
and I'm going a Mexican rice
with a steamed fish,
466
00:22:31,480 --> 00:22:33,760
that tatemada salsa again,
467
00:22:33,760 --> 00:22:37,280
and I'll be reducing
this prickly pear glaze down
468
00:22:37,280 --> 00:22:40,680
that will be going over my fish.
469
00:22:40,680 --> 00:22:42,320
It's all about cacti today,
470
00:22:42,320 --> 00:22:45,120
so I'm using prickly pear.
471
00:22:45,120 --> 00:22:48,840
I'll chuck some agave syrup,
which is made from cacti,
472
00:22:48,840 --> 00:22:50,200
and I'm familiar with that.
473
00:22:50,200 --> 00:22:53,960
And then some prickly pear,
blood orange liqueur
474
00:22:53,960 --> 00:22:55,920
that I found in the pantry.
475
00:22:55,920 --> 00:22:57,880
It tastes a bit like Campari.
476
00:22:57,880 --> 00:22:59,720
It's prickly pear and bitter orange,
477
00:22:59,720 --> 00:23:02,240
so I think it would...
that would make a nice negroni.
478
00:23:02,240 --> 00:23:03,320
Yeah.
479
00:23:03,320 --> 00:23:05,840
On a day like today,
I could go for that.
480
00:23:05,840 --> 00:23:08,840
Did you grab some of
those dried chillies, fellas?
481
00:23:08,840 --> 00:23:11,240
I did, mate. I've got some here,
so if you need some...
482
00:23:11,240 --> 00:23:12,720
I might have to share those.
Yep.
483
00:23:12,720 --> 00:23:16,680
I'm cooking pork tacos today,
484
00:23:16,680 --> 00:23:19,160
with a prickly pear glaze.
485
00:23:21,160 --> 00:23:22,880
I'm gonna pressure-cook some pork,
486
00:23:22,880 --> 00:23:26,640
and then I'm gonna cook it
on the hibachi after that
487
00:23:26,640 --> 00:23:28,080
to get some char on it.
488
00:23:28,080 --> 00:23:31,880
I'm using Berkshire pork belly today
from the area.
489
00:23:33,000 --> 00:23:37,000
I want that to come out
and still have that texture to it
490
00:23:37,000 --> 00:23:40,320
so that I can glaze that pork
with a very sticky glaze.
491
00:23:40,320 --> 00:23:43,560
I've got the prickly pears
and the agave syrup in the glaze,
492
00:23:43,560 --> 00:23:45,800
so I'm hoping that is enough
for the judges.
493
00:23:45,800 --> 00:23:47,840
At this point in the competition,
494
00:23:47,840 --> 00:23:50,120
hitting the brief
is really important.
495
00:23:51,600 --> 00:23:54,280
Prickly pear, it does taste sweet
but it is quite mild,
496
00:23:54,280 --> 00:23:59,360
so hoping I can enhance the flavour
with a lot of Mexican spices.
497
00:23:59,360 --> 00:24:01,320
Oof! It's hot.
498
00:24:01,320 --> 00:24:03,720
Hey, Brent. How are you, mate?
Yeah, good, mate.
499
00:24:03,720 --> 00:24:06,960
What do you want me to do?
Oh, just peel some garlic for me.
500
00:24:06,960 --> 00:24:08,360
Yeah, righto.
If you get the chance.
501
00:24:08,360 --> 00:24:10,240
Yeah, sweet, love to.
Thanks.
502
00:24:10,240 --> 00:24:13,080
You've had 15 minutes.
You've only got 45 minutes to go.
503
00:24:13,080 --> 00:24:14,920
Come on.
504
00:24:14,920 --> 00:24:18,600
(DYNAMIC MUSIC)
505
00:24:18,600 --> 00:24:20,840
Ooh, yeah. Yummy, yummy.
506
00:24:20,840 --> 00:24:21,840
Brent.
G'day, Brent.
507
00:24:21,840 --> 00:24:23,000
G'day.
What's going on, mate?
508
00:24:23,000 --> 00:24:25,080
Oh, mate, just a bit of...
Surprised?
509
00:24:25,080 --> 00:24:26,280
Very surprised, actually.
Yeah?
510
00:24:26,280 --> 00:24:27,280
You said...
Got me good.
511
00:24:27,280 --> 00:24:29,840
I heard you say,
"I have clocked off for the day."
512
00:24:29,840 --> 00:24:31,000
What are you gonna do?
513
00:24:31,000 --> 00:24:32,840
So, I'm doing
a twice-cooked chicken -
514
00:24:32,840 --> 00:24:34,560
doing it in the pressure cooker.
515
00:24:34,560 --> 00:24:38,640
And I'm gonna fry it and then
I'm gonna hibachi some cucumbers.
516
00:24:38,640 --> 00:24:40,400
Yeah, as for the cactus,
517
00:24:40,400 --> 00:24:43,640
I'm gonna make a sort of
a sweet-and-sour glaze
518
00:24:43,640 --> 00:24:46,720
for the chicken at the end
with the agave and prickly pear.
519
00:24:46,720 --> 00:24:48,720
It sounds like a good dish.
Yeah.
520
00:24:50,320 --> 00:24:53,600
What I'm thinking is
I know cactus is quite soft
521
00:24:53,600 --> 00:24:55,560
and the glaze will be sticky,
522
00:24:55,560 --> 00:24:58,120
but that's why I've gone with
the crispy twice-cooked chicken.
523
00:24:58,120 --> 00:24:59,600
I want that crunch.
524
00:24:59,600 --> 00:25:02,840
I want the glaze
to just stick to that crispiness.
525
00:25:02,840 --> 00:25:05,640
I want a sort of
sweet-and-sour glaze,
526
00:25:05,640 --> 00:25:07,920
so I think, you know,
527
00:25:07,920 --> 00:25:09,600
I can sweeten them up
with agave syrup,
528
00:25:09,600 --> 00:25:11,480
and then with some vinegar.
529
00:25:11,480 --> 00:25:13,520
I love the colour.
It's good, isn't it?
530
00:25:13,520 --> 00:25:14,840
It's amazing.
531
00:25:14,840 --> 00:25:16,720
I've eaten prickly pear,
532
00:25:16,720 --> 00:25:21,520
and I know that they're not
bursting with flavour.
533
00:25:21,520 --> 00:25:27,040
And I can hear that there's
a few cactus glazes
534
00:25:27,040 --> 00:25:28,920
going on next to me.
535
00:25:28,920 --> 00:25:30,400
I'm picking that up.
536
00:25:31,960 --> 00:25:35,160
To win today
it's gonna be about the brief.
537
00:25:35,160 --> 00:25:39,200
It's gonna be that you put
enough cactus in there
538
00:25:39,200 --> 00:25:40,200
to really feature it.
539
00:25:43,760 --> 00:25:46,280
I need to stand out,
540
00:25:46,280 --> 00:25:49,360
and I know that glaze
is not gonna be enough.
541
00:25:49,360 --> 00:25:53,320
I've got to come up really quick
with a plan B.
542
00:26:12,800 --> 00:26:16,280
My sweet-and-sour glaze is,
you know, lacking in flavour.
543
00:26:21,000 --> 00:26:22,360
I've got to somehow think
544
00:26:22,360 --> 00:26:25,360
how to inject more cactus
545
00:26:25,360 --> 00:26:26,760
so that when they eat it
546
00:26:26,760 --> 00:26:29,160
they actually think of cactus.
547
00:26:34,920 --> 00:26:37,600
I'm just tasting
every single cactus there is
548
00:26:37,600 --> 00:26:39,120
and I'm trying to think
549
00:26:39,120 --> 00:26:43,040
what I can, you know,
imagine it becoming,
550
00:26:43,040 --> 00:26:46,080
or what other ingredient
kind of tastes like
551
00:26:46,080 --> 00:26:48,920
where I could sort of pretend
I'm cooking with that ingredient,
552
00:26:48,920 --> 00:26:50,560
'cause I haven't used these.
553
00:26:52,200 --> 00:26:55,280
And then I'm tasting
the strawberry cactus...
554
00:26:57,840 --> 00:27:02,520
..and it kind of reminds me
of little pomegranate seeds
555
00:27:02,520 --> 00:27:04,000
that you put in a beautiful salad.
556
00:27:04,000 --> 00:27:08,360
So I'm thinking I'm gonna make it
a strawberry cactus salsa.
557
00:27:09,480 --> 00:27:12,960
Really, those strawberry cactus
are gonna do absolute wonders
558
00:27:12,960 --> 00:27:14,600
in the little salsa
559
00:27:14,600 --> 00:27:16,800
for a, like, a textural pop.
560
00:27:16,800 --> 00:27:18,120
So across the board,
561
00:27:18,120 --> 00:27:21,800
there's a lot of cactus
going into this dish.
562
00:27:21,800 --> 00:27:23,640
Hopefully, when I get to
the end of it,
563
00:27:23,640 --> 00:27:25,400
it all screams 'cactus'.
564
00:27:26,600 --> 00:27:27,840
Brentles.
Yo.
565
00:27:27,840 --> 00:27:30,240
Can I take some of that agave?
Yeah, bro.
566
00:27:30,240 --> 00:27:32,280
Careful. (LAUGHS)
What are you doing?
567
00:27:32,280 --> 00:27:34,880
And hopefully all those needles
aren't in the dish
568
00:27:34,880 --> 00:27:36,320
and they're just in my hands.
569
00:27:36,320 --> 00:27:38,720
I've got bloody prickly pears in me.
Look sharp!
570
00:27:38,720 --> 00:27:40,880
30 minutes to go!
Come on, gentlemen!
571
00:27:40,880 --> 00:27:41,880
THEO: Let's go.
572
00:27:42,960 --> 00:27:44,240
DECLAN: Get it in the fridge.
573
00:27:44,240 --> 00:27:46,680
You right, buddy?
Yeah, I'm good.
574
00:27:46,680 --> 00:27:50,120
THEO: You weren't lying about
those flies, were you? Jeez.
575
00:27:51,960 --> 00:27:55,640
30 minutes to go,
I've got my glaze on.
576
00:27:55,640 --> 00:27:56,800
It's starting to reduce.
577
00:27:56,800 --> 00:27:58,240
(STEAM HISSES)
578
00:27:58,240 --> 00:28:00,080
My pork is in the pressure cooker.
579
00:28:00,080 --> 00:28:01,600
That's good, that's good,
that's good.
580
00:28:01,600 --> 00:28:04,040
So I move onto my corn tortillas.
581
00:28:04,040 --> 00:28:05,400
Man, it is hot.
582
00:28:05,400 --> 00:28:07,160
Hoo-hoo! Ow.
583
00:28:07,160 --> 00:28:08,920
Alright, now I'm in my happy place.
584
00:28:08,920 --> 00:28:10,880
I feel like, you know,
585
00:28:10,880 --> 00:28:12,560
this is gonna come together
really nicely.
586
00:28:12,560 --> 00:28:15,840
You know, a beautiful pork belly
with that prickly pear,
587
00:28:15,840 --> 00:28:19,240
your sticky glaze
and your beautiful corn tortilla,
588
00:28:19,240 --> 00:28:20,600
got a little salsa on top,
589
00:28:20,600 --> 00:28:23,120
it's gonna be a really nice
bite of food.
590
00:28:24,240 --> 00:28:25,920
JOCK AND ANDY: Theo.
Hey, guys.
591
00:28:25,920 --> 00:28:27,400
What's happening?
Loving the flies.
592
00:28:27,400 --> 00:28:28,760
Loving it.
Yeah, loving it.
593
00:28:28,760 --> 00:28:30,160
What's happening?
What are you cooking?
594
00:28:30,160 --> 00:28:33,280
I'm cooking, um, pork belly.
595
00:28:33,280 --> 00:28:36,120
I've got it in the pressure cooker
with a bunch of chillies
596
00:28:36,120 --> 00:28:39,680
and I'm gonna take it out and glaze
it with this prickly pear glaze.
597
00:28:41,760 --> 00:28:43,920
What's in here?
Prickly pear juice and...
598
00:28:43,920 --> 00:28:45,960
Agave, bit of chicken stock,
599
00:28:45,960 --> 00:28:48,920
a bit of cumin
and a bit of coriander.
600
00:28:50,400 --> 00:28:51,880
Have you tried that?
Yeah, I have.
601
00:28:51,880 --> 00:28:53,600
Taste like? Not much.
Just... Not much.
602
00:28:55,320 --> 00:28:57,640
I... You need to
turbocharge that, mate.
603
00:28:57,640 --> 00:29:00,640
Today we have to use cactus
in our dish,
604
00:29:00,640 --> 00:29:02,920
and the judges want to be able to
taste that cactus,
605
00:29:02,920 --> 00:29:05,320
and I don't think
I'm hitting the brief.
606
00:29:05,320 --> 00:29:07,480
We know what the advantage is
for tomorrow.
607
00:29:07,480 --> 00:29:09,600
You want it, trust me.
OK, alright.
608
00:29:09,600 --> 00:29:12,920
Every advantage right now is gold.
Sweet as. Thanks, guys. Cheers.
609
00:29:12,920 --> 00:29:15,280
I'm sort of spinning right now.
610
00:29:16,280 --> 00:29:17,480
They're telling me that, you know,
611
00:29:17,480 --> 00:29:19,840
there's not much cactus there
in my glaze,
612
00:29:19,840 --> 00:29:22,040
so I need to turbocharge this.
613
00:29:22,040 --> 00:29:24,000
Just a...
614
00:29:24,000 --> 00:29:27,240
..bit of a worry that I need some,
you know, something more.
615
00:29:27,240 --> 00:29:30,080
It just tasted like prickly pear
and chicken stock.
616
00:29:30,080 --> 00:29:32,960
I've really got to think today.
I've got to think on my feet.
617
00:29:32,960 --> 00:29:35,560
And I will take any sort of
advantage over these two cooks,
618
00:29:35,560 --> 00:29:37,280
'cause they're great cooks.
619
00:29:42,320 --> 00:29:45,720
I've just amped it up with
a few more aromats, a few chillies.
620
00:29:45,720 --> 00:29:48,080
I've just got to make sure
621
00:29:48,080 --> 00:29:50,760
that it's got all the flavour
in there that I want.
622
00:29:52,760 --> 00:29:53,840
(TAPS SPOON)
623
00:29:57,040 --> 00:29:58,680
Righto, this is bubbling away.
624
00:29:59,800 --> 00:30:01,600
But...fish time.
625
00:30:01,600 --> 00:30:03,840
I'm feeling good.
626
00:30:03,840 --> 00:30:05,880
My Mexican rice is on the go,
627
00:30:05,880 --> 00:30:08,520
my prickly pear reduction's
simmering away,
628
00:30:08,520 --> 00:30:10,680
now I need to get started
on this fish.
629
00:30:10,680 --> 00:30:12,080
Alrighty.
630
00:30:12,080 --> 00:30:13,320
It's a big bloody fish.
631
00:30:13,320 --> 00:30:15,760
This time I'm gonna be doing
a steamed fish,
632
00:30:15,760 --> 00:30:19,680
and kingfish is a thicker,
more versatile white-flesh fish,
633
00:30:19,680 --> 00:30:22,680
and that's gonna steam perfectly
with some Mexican aromats.
634
00:30:22,680 --> 00:30:25,920
I'm massaging this glaze
into my kingfish
635
00:30:25,920 --> 00:30:28,720
and they're going beautiful,
pink and vibrant.
636
00:30:30,400 --> 00:30:32,720
And it's tasting so nice and sweet.
637
00:30:32,720 --> 00:30:34,160
Mm, yummy.
638
00:30:34,160 --> 00:30:35,160
And I'm thinking
639
00:30:35,160 --> 00:30:38,000
maybe I can incorporate
this prickly pear reduction
640
00:30:38,000 --> 00:30:39,200
into my tatemada.
641
00:30:39,200 --> 00:30:41,360
Yeah.
642
00:30:41,360 --> 00:30:45,160
Alright, the cactus
is going in that, yeah.
643
00:30:45,160 --> 00:30:46,160
Tasting beautiful.
644
00:30:46,160 --> 00:30:49,600
It's balanced out, and there is
that sweet element in there.
645
00:30:50,600 --> 00:30:54,120
I think I'm onto something new here.
646
00:30:54,120 --> 00:30:55,720
Oh, I like it.
647
00:30:57,840 --> 00:31:00,240
And I'm trying to stick to
this Mexican vibe.
648
00:31:00,240 --> 00:31:02,280
I see there's corn husks there,
649
00:31:02,280 --> 00:31:05,360
so why not steam my fish
in the corn husks?
650
00:31:05,360 --> 00:31:07,600
My steaming basket's ready to go.
651
00:31:07,600 --> 00:31:10,480
I'm just gonna treat it
as cooking it, you know,
652
00:31:10,480 --> 00:31:12,160
in my baking paper and foil.
653
00:31:12,160 --> 00:31:14,320
CATH: Nice, Declan.
654
00:31:14,320 --> 00:31:17,280
Oh! Look at that.
655
00:31:18,920 --> 00:31:20,520
Awesome!
656
00:31:22,360 --> 00:31:25,080
So, the chicken's out
of the pressure cooker,
657
00:31:25,080 --> 00:31:27,760
so it's straight into the deep-fry.
658
00:31:27,760 --> 00:31:31,880
It's now time to get that
chicken stock into a nice big pan,
659
00:31:31,880 --> 00:31:32,880
start reducing that.
660
00:31:32,880 --> 00:31:35,800
It is quite a sauce,
and full of flavour.
661
00:31:35,800 --> 00:31:38,480
The more it reduces,
the better it's gonna get.
662
00:31:39,760 --> 00:31:42,680
And as I'm tasting
the prickly pear glaze...
663
00:31:44,240 --> 00:31:45,240
Mm.
664
00:31:45,240 --> 00:31:47,680
..it's now just screaming
'sweet-and-sour'.
665
00:31:49,000 --> 00:31:52,200
I think I'm onto a winner here.
666
00:31:52,200 --> 00:31:54,320
The chicken, you know,
is gonna be super-crunchy,
667
00:31:54,320 --> 00:31:58,360
and then this sticky reduced glaze
painted over the top of it.
668
00:32:00,880 --> 00:32:02,480
Feel like I'm at the beach.
669
00:32:02,480 --> 00:32:05,560
And then comes the smokiness
with the cucumbers,
670
00:32:05,560 --> 00:32:07,280
putting them on the bottom
underneath the chicken,
671
00:32:07,280 --> 00:32:10,160
and this beautiful, you know,
dark, rich sauce,
672
00:32:10,160 --> 00:32:11,800
cucumbers are just gonna
suck that up.
673
00:32:11,800 --> 00:32:13,000
The sweetness in the glaze,
674
00:32:13,000 --> 00:32:15,520
acidity in the strawberry
cactus salsa,
675
00:32:15,520 --> 00:32:18,400
yeah, I think the guys should just
pack up and go have a beer
676
00:32:18,400 --> 00:32:20,120
while I finish this dish off.
677
00:32:20,120 --> 00:32:21,240
Not gonna play it down.
678
00:32:21,240 --> 00:32:23,200
Huge advantage on the line
for tomorrow,
679
00:32:23,200 --> 00:32:24,720
and you have 10 minutes to go.
680
00:32:24,720 --> 00:32:26,760
CATH: Come on, 10 minutes!
Come on, finish it off!
681
00:32:26,760 --> 00:32:28,760
Come on, Brent!
682
00:32:28,760 --> 00:32:30,480
Go, Theo!
683
00:32:30,480 --> 00:32:33,400
THEO: 10 minutes to go,
I am pushing.
684
00:32:33,400 --> 00:32:37,680
I've got to finish my pork
on the hibachi.
685
00:32:37,680 --> 00:32:40,280
I've got to do a quick salsa
as well.
686
00:32:40,280 --> 00:32:41,680
So I've got a lot to do.
687
00:32:41,680 --> 00:32:43,440
I'm happy with the cook on the pork.
688
00:32:43,440 --> 00:32:46,520
Now I need to make sure that
the glaze is where it needs to be
689
00:32:46,520 --> 00:32:49,040
so I can hit it with some heat
from the hibach.
690
00:32:49,040 --> 00:32:51,760
But I'm looking at my glaze...
691
00:32:51,760 --> 00:32:52,760
Man!
692
00:32:52,760 --> 00:32:54,240
..and it's just not there at all.
693
00:32:59,320 --> 00:33:02,160
This is meant to be
my cactus element.
694
00:33:02,160 --> 00:33:03,880
I needed this to really reduce.
695
00:33:03,880 --> 00:33:06,280
But it looks more like a stock now.
696
00:33:06,280 --> 00:33:07,520
Nah.
697
00:33:08,680 --> 00:33:11,520
I'm worried that I might have to
kiss goodbye to that advantage.
698
00:33:13,400 --> 00:33:14,520
Come on.
699
00:33:26,320 --> 00:33:29,440
Applications for contestants
are now open.
700
00:33:29,440 --> 00:33:31,440
Head to the link and apply.
701
00:33:36,400 --> 00:33:38,360
Five minutes to go!
702
00:33:38,360 --> 00:33:40,920
CATH: Come on, Dec.
Finish it off, buddy!
703
00:33:40,920 --> 00:33:42,280
Come on, Theo!
704
00:33:42,280 --> 00:33:44,200
Come on, Brent!
Yeah, get into 'em, Cath!
705
00:33:44,200 --> 00:33:45,400
Yeah!
Come on!
706
00:33:45,400 --> 00:33:48,320
Come on! Come on, guys! Come on!
You need to bring your food over.
707
00:33:48,320 --> 00:33:49,920
Come on!
THEO: Thank you, Cath.
708
00:33:49,920 --> 00:33:51,560
Yes!
709
00:33:51,560 --> 00:33:54,480
I needed my glaze to get to
that sticky stage,
710
00:33:54,480 --> 00:33:56,200
but it hasn't reduced enough.
711
00:33:56,200 --> 00:33:59,480
But I'm running out of time
and I've got to use it,
712
00:33:59,480 --> 00:34:03,960
so I've got to hope that it still
permeates that prickly pear flavour.
713
00:34:10,520 --> 00:34:11,520
It's crunch time now.
714
00:34:11,520 --> 00:34:13,640
It's all got to
come together on the plate
715
00:34:13,640 --> 00:34:15,640
and look bloody beautiful.
716
00:34:15,640 --> 00:34:19,200
So I check my fish,
and it's beautiful and flaky.
717
00:34:22,880 --> 00:34:25,920
Of course I'm thinking about
presentation in this round
718
00:34:25,920 --> 00:34:27,840
and at this end of the competition.
719
00:34:27,840 --> 00:34:29,720
Gorgeous, Dec.
720
00:34:29,720 --> 00:34:31,960
So I grab a cookie cutter,
721
00:34:31,960 --> 00:34:36,080
and I'm placing my rice in that
so I can de-mould it.
722
00:34:36,080 --> 00:34:38,800
This is what I live for.
723
00:34:38,800 --> 00:34:40,720
Oh, it's beautiful.
724
00:34:40,720 --> 00:34:44,080
As well as my tatemada
in a beautiful jug
725
00:34:44,080 --> 00:34:47,560
and my steamed fish wrapped up
in that corn husk.
726
00:34:47,560 --> 00:34:51,240
Looking at my dish, I think this
advantage could be mine today.
727
00:34:51,240 --> 00:34:54,560
It looks bang-on
and I hope I've hit the brief.
728
00:34:54,560 --> 00:34:57,520
One minute to go. Come on!
Whoo!
729
00:34:57,520 --> 00:34:59,640
Where's he going?
'Bye!
730
00:35:00,880 --> 00:35:04,120
BRENT: Yeah, the last minute
is absolutely frantic.
731
00:35:04,120 --> 00:35:06,280
I haven't even started plating up.
732
00:35:08,360 --> 00:35:10,800
I'm trying to get the glaze
on the chicken, you know?
733
00:35:10,800 --> 00:35:12,240
If I don't get that on there,
734
00:35:12,240 --> 00:35:15,560
then all the work gone into that
glaze is just thrown out the window.
735
00:35:15,560 --> 00:35:17,720
I've got to get the sauce
in the little jug.
736
00:35:17,720 --> 00:35:20,440
I'm just pouring it
all over the sink, all over my hand.
737
00:35:20,440 --> 00:35:25,360
Oh, sugar!
Oh, no, Brent.
738
00:35:25,360 --> 00:35:28,080
But what I envisioned
at the start of the cook
739
00:35:28,080 --> 00:35:29,600
is what's on the plate right now.
740
00:35:29,600 --> 00:35:32,040
I tell you what,
I'll be a wounded little soldier
741
00:35:32,040 --> 00:35:34,040
if I don't get the win today.
742
00:35:34,040 --> 00:35:35,240
10...
743
00:35:35,240 --> 00:35:38,200
(OTHERS JOIN IN) 9, 8, 7,
744
00:35:38,200 --> 00:35:40,920
6, 5, 4,
745
00:35:40,920 --> 00:35:43,680
3, 2, 1!
746
00:35:43,680 --> 00:35:45,560
That's it!
Whoo!
747
00:35:45,560 --> 00:35:47,080
(SIGHS)
CATH: Whoo!
748
00:35:47,080 --> 00:35:49,600
Well done, guys!
749
00:35:49,600 --> 00:35:53,840
Yeah, go, Theo. Good job, fellas.
750
00:35:53,840 --> 00:35:55,960
Good job, mate.
Whew.
751
00:35:55,960 --> 00:35:57,640
Lost 30 kilos. Needed it.
Yeah.
752
00:35:57,640 --> 00:35:59,800
Good job, mate.
753
00:36:06,840 --> 00:36:08,640
What a great surprise, eh?
754
00:36:08,640 --> 00:36:10,600
We threw a cactus challenge at you.
755
00:36:10,600 --> 00:36:13,800
(LAUGHS)
756
00:36:15,400 --> 00:36:18,360
OK, obviously, the winner of that
757
00:36:18,360 --> 00:36:21,120
will get an advantage
in tomorrow's Immunity Challenge,
758
00:36:21,120 --> 00:36:23,400
which, believe you me, you want.
759
00:36:24,720 --> 00:36:27,400
the first dish we'd like to taste
belongs to...
760
00:36:27,400 --> 00:36:28,400
..Declan.
761
00:36:28,400 --> 00:36:30,880
Let's go, son.
Come on, Dec. Looks gorgeous.
762
00:36:32,520 --> 00:36:34,240
Looking at my dish today,
763
00:36:34,240 --> 00:36:37,040
I definitely think I've got a shot
at this advantage.
764
00:36:37,040 --> 00:36:39,680
It looks bang-on
and I hope the judges love it.
765
00:36:40,680 --> 00:36:41,800
Declan.
766
00:36:41,800 --> 00:36:43,840
Hey.
What have you cooked?
767
00:36:43,840 --> 00:36:45,760
I've stuck with the Mexican vibe.
768
00:36:45,760 --> 00:36:47,560
I've done steamed kingfish
769
00:36:47,560 --> 00:36:51,200
with Mexican rice
and a prickly pear tatemada.
770
00:36:53,880 --> 00:36:57,280
Where have you featured the cactus?
771
00:36:57,280 --> 00:37:00,960
So, I've featured my cactus
in the tatemada.
772
00:37:00,960 --> 00:37:05,160
I made the glaze and rolled the fish
in it before I steamed it,
773
00:37:05,160 --> 00:37:07,720
and I've got the agave,
the prickly pear
774
00:37:07,720 --> 00:37:11,120
and that cactus bitter.
775
00:37:32,640 --> 00:37:36,440
Declan, picking up a lot of
good Mexican vibes, right,
776
00:37:36,440 --> 00:37:37,720
in terms of flavour.
777
00:37:37,720 --> 00:37:40,800
You gave us
absolutely perfect fish...
778
00:37:41,800 --> 00:37:44,560
..permeated with that
sort of corn husk flavour
779
00:37:44,560 --> 00:37:46,800
and the prickly pear glaze.
780
00:37:46,800 --> 00:37:48,200
Loved the presentation.
781
00:37:48,200 --> 00:37:49,600
It came up and I was like,
782
00:37:49,600 --> 00:37:52,360
"That is exactly what
I was looking forward to."
783
00:37:52,360 --> 00:37:55,000
There's definitely
some technique stuff there.
784
00:37:55,000 --> 00:37:57,240
Tatemada really did kind of add
to the dish
785
00:37:57,240 --> 00:37:59,400
with the sweetness
of the prickly pear.
786
00:37:59,400 --> 00:38:02,880
And you really nailed it both in
round 1 and round 2, so good stuff.
787
00:38:02,880 --> 00:38:05,720
I hope that you can be
so proud of yourself
788
00:38:05,720 --> 00:38:07,960
thinking about your journey
through the competition,
789
00:38:07,960 --> 00:38:11,760
because day 1 Declan would not
even have conceived of this,
790
00:38:11,760 --> 00:38:13,320
and look at what you're doing.
791
00:38:13,320 --> 00:38:14,960
It's really beautiful stuff.
792
00:38:14,960 --> 00:38:16,880
Thank you.
Thanks, Declan.
793
00:38:20,520 --> 00:38:22,760
Next up, it's Theo.
Yes, Theo.
794
00:38:22,760 --> 00:38:26,160
(TENSE MUSIC)
795
00:38:27,480 --> 00:38:29,360
Hey, everyone.
Hi.
796
00:38:30,720 --> 00:38:32,400
What have you made for us today?
797
00:38:32,400 --> 00:38:36,040
I have made prickly-pear-glazed
pork tacos.
798
00:38:39,200 --> 00:38:42,720
Is there enough prickly pear
799
00:38:42,720 --> 00:38:43,960
in this dish
800
00:38:43,960 --> 00:38:46,240
to suffice the challenge?
801
00:38:46,240 --> 00:38:47,640
Look, I hope there is.
802
00:38:47,640 --> 00:38:50,440
I hope that the prickly pear
is in there
803
00:38:50,440 --> 00:38:52,400
and it has a nice flavour to it.
804
00:38:52,400 --> 00:38:56,400
In the sauce only? Nowhere else?
Yeah, in the sauce.
805
00:38:56,400 --> 00:38:58,440
Nowhere else. It's in the sauce.
806
00:38:58,440 --> 00:39:00,720
It's, you know, agave syrup as well.
807
00:39:00,720 --> 00:39:04,320
And, yeah, that's...that's
where I went with it.
808
00:39:04,320 --> 00:39:05,640
OK.
809
00:39:09,560 --> 00:39:11,840
(DRAMATIC MUSIC)
810
00:39:33,320 --> 00:39:35,280
Good job on the tortillas.
811
00:39:35,280 --> 00:39:37,680
Nice flexibility.
They're not cracking.
812
00:39:37,680 --> 00:39:38,760
Very good.
813
00:39:38,760 --> 00:39:42,560
But I don't taste the cactus.
814
00:39:42,560 --> 00:39:43,960
And whether or not that's...
815
00:39:45,440 --> 00:39:47,280
..a twofold thing here.
816
00:39:47,280 --> 00:39:51,720
How can you expect the flavour
of the prickly pear juice
817
00:39:51,720 --> 00:39:53,880
to be more than the chilli?
818
00:39:53,880 --> 00:39:55,080
Yeah.
819
00:39:55,080 --> 00:39:56,440
Which is a shame,
820
00:39:56,440 --> 00:39:57,920
because that
could have been brilliant,
821
00:39:57,920 --> 00:40:03,080
'cause you set it up magic with
the perfectly cooked piece of pork.
822
00:40:03,080 --> 00:40:07,440
I wanted it so much to be glaze-y
and sticky and cactus-y,
823
00:40:07,440 --> 00:40:08,720
do you know what I mean?
824
00:40:08,720 --> 00:40:10,960
And it would have been perfect.
You were so close, mate.
825
00:40:10,960 --> 00:40:13,800
Just execution, Theo.
Yeah.
826
00:40:13,800 --> 00:40:16,440
Prickly pears, man, they're, like,
827
00:40:16,440 --> 00:40:19,040
on the flavour scale,
they're a 0.5 out of 10.
828
00:40:19,040 --> 00:40:21,680
So it was also
a bit of a trip hazard
829
00:40:21,680 --> 00:40:23,480
for everyone out there today.
830
00:40:23,480 --> 00:40:24,480
Thanks, mate.
Theo.
831
00:40:24,480 --> 00:40:25,800
Thanks, yeah.
832
00:40:28,240 --> 00:40:29,880
Brent, let's go, mate.
833
00:40:33,320 --> 00:40:36,800
BRENT: I think overall
the dish looks good.
834
00:40:36,800 --> 00:40:38,920
Tasted everything together
besides the chicken,
835
00:40:38,920 --> 00:40:40,920
and, you know,
it tasted really yummy.
836
00:40:40,920 --> 00:40:43,040
I could taste cactus in there.
837
00:40:43,040 --> 00:40:44,720
Get after it.
Drown it.
838
00:40:44,720 --> 00:40:47,840
Hopefully it's enough to hit
the brief and I get the win.
839
00:40:49,880 --> 00:40:53,000
(SUSPENSEFUL MUSIC)
840
00:41:01,440 --> 00:41:05,920
(SUSPENSEFUL MUSIC)
841
00:41:05,920 --> 00:41:07,760
Brent, what's the dish, mate?
842
00:41:07,760 --> 00:41:10,480
Today you've got
twice-cooked chicken,
843
00:41:10,480 --> 00:41:13,120
a prickly pear glaze,
844
00:41:13,120 --> 00:41:16,120
then there's
strawberry cactus salsa.
845
00:41:16,120 --> 00:41:17,680
Gotcha.
846
00:41:33,760 --> 00:41:36,160
MELISSA: Nice amount of heat
in those chillies.
847
00:41:46,240 --> 00:41:48,000
Brent...
848
00:41:48,000 --> 00:41:49,560
..I'll start with the sauce.
849
00:41:49,560 --> 00:41:50,760
Loved the sauce, like,
850
00:41:50,760 --> 00:41:52,520
you know, you're getting stronger
and stronger
851
00:41:52,520 --> 00:41:54,680
in your...in your sauce section.
852
00:41:54,680 --> 00:41:57,520
Every cook that you are, whether in
the kitchen or out in the elements.
853
00:41:57,520 --> 00:41:59,000
Big tick there.
854
00:41:59,000 --> 00:42:02,440
Out of all of the glazes
that we've had today...
855
00:42:02,440 --> 00:42:03,720
..yours was the tastiest.
856
00:42:06,600 --> 00:42:10,200
Out of the use of the cactus
in the dish,
857
00:42:10,200 --> 00:42:12,080
yours was probably the best.
858
00:42:12,080 --> 00:42:13,640
The salsa was delicious,
859
00:42:13,640 --> 00:42:15,840
like, I really loved the use
of that,
860
00:42:15,840 --> 00:42:18,480
um, the little strawberry cactus
in there.
861
00:42:18,480 --> 00:42:21,920
The salsa had a really
lovely dimension of flavour
862
00:42:21,920 --> 00:42:25,560
that the heat, the savoury qualities
of the coriander and the onion,
863
00:42:25,560 --> 00:42:28,480
and then the little...
the little pops
864
00:42:28,480 --> 00:42:29,960
of the strawberry cactus,
865
00:42:29,960 --> 00:42:32,200
I thought was a really smart way
to use it.
866
00:42:32,200 --> 00:42:33,960
And that's what we were talking
about earlier,
867
00:42:33,960 --> 00:42:36,480
is you may not have used
these ingredients before,
868
00:42:36,480 --> 00:42:38,200
and we certainly don't
expect you to,
869
00:42:38,200 --> 00:42:39,520
but try it,
870
00:42:39,520 --> 00:42:42,320
get the idea
of what the qualities are of it
871
00:42:42,320 --> 00:42:44,920
and then find something familiar
in your repertoire
872
00:42:44,920 --> 00:42:47,000
to integrate that into,
873
00:42:47,000 --> 00:42:48,800
and I think you did that really,
really well.
874
00:42:48,800 --> 00:42:49,840
Yeah, thank you.
875
00:42:49,840 --> 00:42:52,680
The funny thing about that fruit is
there isn't a huge amount of flavour.
876
00:42:52,680 --> 00:42:54,840
There's more aroma than flavour.
877
00:42:54,840 --> 00:42:57,200
And of course we can taste more
with aroma,
878
00:42:57,200 --> 00:42:58,400
so when you're eating it,
879
00:42:58,400 --> 00:43:00,680
as you're eating it,
you're getting the aroma.
880
00:43:00,680 --> 00:43:02,720
Yeah.
And that's the bit...
881
00:43:02,720 --> 00:43:05,640
That, for me, the brief was filled.
882
00:43:05,640 --> 00:43:06,920
Awesome. Thank you.
Thanks, mate.
883
00:43:06,920 --> 00:43:07,920
Nice one, Brent.
884
00:43:08,920 --> 00:43:12,240
CATH: Hey? You and Declan, hey?
Well done, hey?
885
00:43:16,520 --> 00:43:17,520
(TENSE MUSIC)
886
00:43:17,520 --> 00:43:20,960
Here in the largest cactus garden
in the Southern Hemisphere,
887
00:43:20,960 --> 00:43:24,760
we wanted you to bring us
a captivating cactus dish.
888
00:43:26,600 --> 00:43:27,960
Declan...
889
00:43:29,320 --> 00:43:31,480
..loved the concept of your dish.
890
00:43:31,480 --> 00:43:34,600
But, Brent, your dish,
891
00:43:34,600 --> 00:43:37,600
it featured cactus in the way
that we were looking for,
892
00:43:37,600 --> 00:43:39,320
which is why, Brent,
893
00:43:39,320 --> 00:43:41,480
congratulations,
you got the advantage.
894
00:43:42,800 --> 00:43:44,240
Oh, thank you!
895
00:43:44,240 --> 00:43:47,200
It feels really good
to go into immunity cook-off
896
00:43:47,200 --> 00:43:48,480
at the best of times.
897
00:43:48,480 --> 00:43:51,280
Oh-ho! God!
898
00:43:51,280 --> 00:43:54,360
But to go in
with a really big advantage
899
00:43:54,360 --> 00:43:56,240
is everything right now.
900
00:43:56,240 --> 00:43:58,080
(HEROIC MUSIC)
901
00:43:58,080 --> 00:44:02,160
Get ready to battle it out
for the very first spot
902
00:44:02,160 --> 00:44:03,520
in Finals Week, you three.
903
00:44:04,920 --> 00:44:09,480
We'll see you all tomorrow for that
last location on our road trip,
904
00:44:09,480 --> 00:44:13,600
and trust me, it's a big one!
905
00:44:13,600 --> 00:44:15,640
A big one. OK.
Get out of here.
906
00:44:15,640 --> 00:44:16,640
'Bye.
907
00:44:16,640 --> 00:44:17,720
'Bye!
908
00:44:17,720 --> 00:44:19,040
Adios.
909
00:44:21,160 --> 00:44:23,760
NARRATOR: Tomorrow night
on MasterChef Australia...
910
00:44:23,760 --> 00:44:26,000
BRENT: Holy dooley.
911
00:44:26,000 --> 00:44:28,000
Wow!
912
00:44:28,000 --> 00:44:29,960
RHIANNON: I've never seen
anything like it.
913
00:44:29,960 --> 00:44:33,960
..it's a phenomenal finish
for the top 5 road trip.
914
00:44:33,960 --> 00:44:36,440
BRENT: It's all been
leading up to this.
915
00:44:36,440 --> 00:44:38,920
With the final
immunity cook
916
00:44:38,920 --> 00:44:40,600
and a Service Challenge
917
00:44:40,600 --> 00:44:42,400
all rolled into one...
918
00:44:42,400 --> 00:44:44,040
THEO: There's never
a dull moment.
919
00:44:44,040 --> 00:44:45,680
DECLAN: This is gonna
be very, very tough.
920
00:44:45,680 --> 00:44:46,760
BRENT: Oh, my God.
921
00:44:46,760 --> 00:44:49,600
I am going like
a one-armed bricklayer.
922
00:44:49,600 --> 00:44:53,760
..it's an ending
of epic proportions.
923
00:44:59,520 --> 00:45:01,840
Captions by Red Bee Media
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