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These are the user uploaded subtitles that are being translated: 1 00:00:01,000 --> 00:00:09,360 (DRAMATIC MUSIC BUILDS) 2 00:00:09,360 --> 00:00:11,600 BRENT: Today it's the semifinals. 3 00:00:11,600 --> 00:00:14,480 It's one cook away from the grand finale. 4 00:00:14,480 --> 00:00:17,360 It's the massive Service Challenge. 5 00:00:17,360 --> 00:00:19,320 Obviously someone's going home today, 6 00:00:19,320 --> 00:00:22,680 and this is where we show people the...the cook we are. 7 00:00:25,760 --> 00:00:29,080 RHIANNON: This three-course menu has been taking up a lot of my time, 8 00:00:29,080 --> 00:00:30,920 a lot of my sleep. 9 00:00:30,920 --> 00:00:32,160 But you know what, 10 00:00:32,160 --> 00:00:34,440 it's definitely a menu that's gonna reflect me. 11 00:00:34,440 --> 00:00:37,600 I want to show them that every single course 12 00:00:37,600 --> 00:00:39,960 is gonna punch them in the face with flavour. 13 00:00:43,600 --> 00:00:47,480 DECLAN: Everything I've been doing throughout the competition, 14 00:00:47,480 --> 00:00:51,240 the way I've grown and listened and come home here 15 00:00:51,240 --> 00:00:54,640 and just absolutely worked my arse off 16 00:00:54,640 --> 00:00:57,640 has been leading to get where I am today. 17 00:00:57,640 --> 00:00:59,960 (CHUCKLES) I want this more than anything. 18 00:01:04,080 --> 00:01:06,520 What a journey. DECLAN AND RHIANNON: What a journey. 19 00:01:06,520 --> 00:01:08,640 I can't believe we're nearly at the end of it. 20 00:01:11,840 --> 00:01:15,400 (DRAMATIC MUSIC) (CHEERING AND APPLAUSE) 21 00:01:18,920 --> 00:01:21,560 Wow! Whoo! Oh, my God! 22 00:01:21,560 --> 00:01:23,520 Jock's got his kilt on. 23 00:01:34,280 --> 00:01:36,240 This is so cool. 24 00:01:38,400 --> 00:01:40,800 Brent, Declan, Rhiannon, 25 00:01:40,800 --> 00:01:45,760 welcome to the semifinal of MasterChef 2023! 26 00:01:45,760 --> 00:01:47,480 (ALL CHEER) 27 00:01:47,480 --> 00:01:50,360 Yep, yep. 28 00:01:53,280 --> 00:01:57,520 Every challenge, every dish, all of your hard work 29 00:01:57,520 --> 00:02:00,440 has led you to this point, 30 00:02:00,440 --> 00:02:05,360 and the only thing that stands between you and the grand finale 31 00:02:05,360 --> 00:02:07,520 is this Service Challenge. 32 00:02:07,520 --> 00:02:11,520 Service Challenges, they're the toughest challenge in MasterChef, 33 00:02:11,520 --> 00:02:16,720 and this semifinal will test even the most seasoned chefs. 34 00:02:16,720 --> 00:02:18,480 Yeah. 35 00:02:18,480 --> 00:02:22,840 Each of you, you need to cook an entree, a main and a dessert 36 00:02:22,840 --> 00:02:25,520 for 20 diners, plus the three of us. 37 00:02:25,520 --> 00:02:29,280 Do the maths - that's almost 70 plates of food 38 00:02:29,280 --> 00:02:31,520 all on your lonesome. 39 00:02:33,440 --> 00:02:37,400 Declan, Rhiannon, to achieve this mammoth task, 40 00:02:37,400 --> 00:02:38,920 we're gonna give you four hours 41 00:02:38,920 --> 00:02:41,400 before your entrees need to leave the pass, right? 42 00:02:41,400 --> 00:02:42,400 Yep. 43 00:02:42,400 --> 00:02:44,080 Of course, Brent, 44 00:02:44,080 --> 00:02:46,640 as the winner of the Advantage Challenge with Curtis, 45 00:02:46,640 --> 00:02:50,120 you'll get an extra 30-minute head start. 46 00:02:50,120 --> 00:02:53,640 Meaning, you'll have 4.5 hours until your entrees need to leave the pass. 47 00:02:53,640 --> 00:02:56,480 WOMAN: That's huge. Huge. 48 00:02:57,560 --> 00:03:01,120 The two contestants who design and execute 49 00:03:01,120 --> 00:03:04,720 the best menu overall will be our grand finalists. 50 00:03:08,240 --> 00:03:10,440 And one more thing. 51 00:03:10,440 --> 00:03:11,840 Alright. Oh! 52 00:03:13,240 --> 00:03:16,280 It wouldn't be right to do your last service 53 00:03:16,280 --> 00:03:20,360 without the legend, the main man himself. 54 00:03:20,360 --> 00:03:22,600 Ooh! Oh, my God. 55 00:03:22,600 --> 00:03:25,200 He's come back to guide you and push you 56 00:03:25,200 --> 00:03:29,160 and make sure that you leave nothing on the table today. 57 00:03:29,160 --> 00:03:31,600 Please welcome... 58 00:03:31,600 --> 00:03:33,560 ..Shannon Bennett! 59 00:03:33,560 --> 00:03:34,720 (CONTESTANTS CHEER) 60 00:03:34,720 --> 00:03:36,640 (DRAMATIC MUSIC) 61 00:03:36,640 --> 00:03:38,680 DECLAN: Whoo! RHIANNON: Whoo! 62 00:03:38,680 --> 00:03:40,920 How lucky are we? Shannon Bennett's in the kitchen. 63 00:03:40,920 --> 00:03:42,880 Here he is! Yeah, Shannon! 64 00:03:42,880 --> 00:03:43,920 (JOCK BARKS) 65 00:03:43,920 --> 00:03:45,240 Hey, guys. How are you? 66 00:03:45,240 --> 00:03:47,440 RHIANNON: He's a bloody legend. 67 00:03:47,440 --> 00:03:50,360 I'm gonna be leaning on him for sure. 68 00:03:51,960 --> 00:03:53,960 My hands are clammy. Palms are sweating. 69 00:03:53,960 --> 00:03:57,080 Shannon, semifinal, it's a bit of a rite of passage, isn't it? 70 00:03:57,080 --> 00:03:58,400 It is a rite of passage, 71 00:03:58,400 --> 00:04:01,720 because no matter what, no matter how prepared you are, 72 00:04:01,720 --> 00:04:02,720 something is gonna go wrong, 73 00:04:02,720 --> 00:04:05,160 and I think today is gonna be about who you are 74 00:04:05,160 --> 00:04:06,720 from a character point of view, 75 00:04:06,720 --> 00:04:09,040 and it's gonna be how you pick yourself up 76 00:04:09,040 --> 00:04:11,320 and what you put on the plate. 77 00:04:11,320 --> 00:04:13,760 Some very wise words there, Shannon. 78 00:04:13,760 --> 00:04:16,080 Alright, shall we do this? 79 00:04:16,080 --> 00:04:18,080 SEMIFINALISTS: Yes. Let's do it! 80 00:04:18,080 --> 00:04:22,880 By the end of today, two of your will have won your place 81 00:04:22,880 --> 00:04:24,400 into the grand finale. 82 00:04:24,400 --> 00:04:26,480 Just remember that, whatever happens next, 83 00:04:26,480 --> 00:04:29,320 you've earned your place in the semifinal. 84 00:04:29,320 --> 00:04:30,480 We're proud of you all. 85 00:04:30,480 --> 00:04:34,360 Brent, you start first, buddy. BRENT: Yeah. 86 00:04:34,360 --> 00:04:37,160 Good luck. Your time starts now. 87 00:04:37,160 --> 00:04:38,680 Go, Brentles. 88 00:04:38,680 --> 00:04:42,880 (EXCITING MUSIC) 89 00:04:42,880 --> 00:04:46,640 I've got an extra half an hour, so, yeah, I'm gonna use that 90 00:04:46,640 --> 00:04:49,640 to my advantage and not waste a second. 91 00:04:49,640 --> 00:04:52,400 I've got three great recipes in my mind. 92 00:04:52,400 --> 00:04:53,400 Hey, Brent. 93 00:04:53,400 --> 00:04:55,440 So I'm getting it down on paper. 94 00:04:55,440 --> 00:04:57,040 And you've actually written the recipe down, 95 00:04:57,040 --> 00:04:59,080 every bit of this recipe. 96 00:04:59,080 --> 00:05:00,480 Yeah. Every ingredient. 97 00:05:00,480 --> 00:05:02,040 Every ingredient, yeah. And weight. 98 00:05:02,040 --> 00:05:04,440 And weight, yeah. Wow. Awesome. Impressive. 99 00:05:04,440 --> 00:05:06,640 So, entree is XO octopus. 100 00:05:06,640 --> 00:05:09,560 It's got a beautiful pickled ribbon daikon 101 00:05:09,560 --> 00:05:13,320 and then a nice charred, warmed lemon. 102 00:05:13,320 --> 00:05:16,120 It's on a beautiful skewer. It's hibachi. 103 00:05:16,120 --> 00:05:18,040 It's packed with umami, it's packed with flavour. 104 00:05:18,040 --> 00:05:22,000 Main is beautiful roasted pork belly, pork sauce, 105 00:05:22,000 --> 00:05:23,720 beautiful charred salsa on top. 106 00:05:23,720 --> 00:05:25,600 Yum! Sounds delicious. 107 00:05:25,600 --> 00:05:28,520 Dessert is my little take on sort of a boba tea, 108 00:05:28,520 --> 00:05:30,160 where I've got coconut ice cream, 109 00:05:30,160 --> 00:05:33,160 beautiful tapioca pearls in a brown sugar sauce, 110 00:05:33,160 --> 00:05:36,200 and then we've got pickled mango just to break it up a little bit, 111 00:05:36,200 --> 00:05:38,920 and some macadamia crumb for texture. 112 00:05:38,920 --> 00:05:42,520 I've made these dishes before, which is just gonna help me heaps. 113 00:05:42,520 --> 00:05:44,320 Yeah, look, this is the... This is it. 114 00:05:44,320 --> 00:05:46,040 This is... like, it's do or die today, 115 00:05:46,040 --> 00:05:48,160 so I'm just not gonna hold anything back. 116 00:05:48,160 --> 00:05:49,680 Good luck. Yeah. 117 00:05:49,680 --> 00:05:51,440 Thanks, Andy. Oh, come here. 118 00:05:52,840 --> 00:05:54,320 I've got all the timings. 119 00:05:54,320 --> 00:05:58,720 Just got a few things that really need to get on super quick, 120 00:05:58,720 --> 00:06:01,440 just so that it has time to cook. 121 00:06:01,440 --> 00:06:03,760 And that...that is this pork belly. 122 00:06:03,760 --> 00:06:07,640 I want super-crunchy skin, really tender meat. 123 00:06:07,640 --> 00:06:08,960 DECLAN: 124 00:06:08,960 --> 00:06:10,440 RHIANNON: Yeah, he's going well, isn't he? 125 00:06:10,440 --> 00:06:14,720 The method I do, I've tried and tested this so many times at home. 126 00:06:16,040 --> 00:06:19,200 I start really low temp, nice and slow cooking. 127 00:06:19,200 --> 00:06:22,040 Fat sort of renders down, confits the meat. 128 00:06:22,040 --> 00:06:25,400 Finish it right at the end super hot, the skin pops up. 129 00:06:26,880 --> 00:06:28,160 And it works every time. 130 00:06:28,160 --> 00:06:31,800 Rhiannon, Declan, you ready for the most important cook of your life? 131 00:06:31,800 --> 00:06:32,800 Yeah. Let's do it. 132 00:06:32,800 --> 00:06:34,600 Well, your four hours' prep time starts now. 133 00:06:34,600 --> 00:06:37,320 (CONTESTANTS CHEER) Good luck, buddy! 134 00:06:40,440 --> 00:06:42,360 I didn't get much sleep last night 135 00:06:42,360 --> 00:06:44,880 because I just had this ticking over in my head, 136 00:06:44,880 --> 00:06:49,280 the process of how I'm gonna be curating the best menu. 137 00:06:49,280 --> 00:06:52,280 I think I've shown in some of my past cooks 138 00:06:52,280 --> 00:06:55,440 that I can really switch into, you know, Chef Declan, 139 00:06:55,440 --> 00:06:57,280 and that's my take on today. 140 00:06:57,280 --> 00:07:01,000 Alright, alright, alright, let's start off here. 141 00:07:01,000 --> 00:07:04,640 This menu today are dishes that I love, but elevated. 142 00:07:04,640 --> 00:07:06,120 THEO: Come on, Dec! Whoo! 143 00:07:06,120 --> 00:07:08,200 Hey, Declan. Shannon, how you going? 144 00:07:08,200 --> 00:07:10,640 Good. OK, tell me, what are you cooking? 145 00:07:10,640 --> 00:07:14,600 Um, so, the menu's gonna be harmoniously South-East Asian. 146 00:07:14,600 --> 00:07:17,520 For entree, I've got my take on a prawn toast, 147 00:07:17,520 --> 00:07:19,200 and I'm doing a scampi toast. 148 00:07:19,200 --> 00:07:22,320 I'm gonna be putting some beautiful caviar on top of that. 149 00:07:22,320 --> 00:07:23,520 OK. 150 00:07:23,520 --> 00:07:25,760 And then for the mains 151 00:07:25,760 --> 00:07:28,040 I'm following it up with blue-eye trevalla, 152 00:07:28,040 --> 00:07:30,200 crispy skin. 153 00:07:30,200 --> 00:07:32,720 I'm gonna have a green curry in the bowl, 154 00:07:32,720 --> 00:07:34,360 steamed rice, Thai eggplant. 155 00:07:34,360 --> 00:07:35,400 OK. 156 00:07:35,400 --> 00:07:37,080 And then for dessert 157 00:07:37,080 --> 00:07:39,360 I'm doing my take on a Paris-Brest. 158 00:07:39,360 --> 00:07:40,720 Oh, yeah. 159 00:07:40,720 --> 00:07:42,680 I've got a pandan coconut creme pat... 160 00:07:42,680 --> 00:07:43,680 OK. 161 00:07:43,680 --> 00:07:46,320 ..some charred pineapple and a tamarind caramel. 162 00:07:46,320 --> 00:07:47,320 OK. 163 00:07:47,320 --> 00:07:51,680 So, you know, the biggest thing for me is gonna be prepping it. 164 00:07:51,680 --> 00:07:53,800 Well, OK, we're already, what, 10 minutes in. 165 00:07:53,800 --> 00:07:55,560 10 minutes in. 166 00:07:55,560 --> 00:07:57,960 OK, well, you realise that this first hour 167 00:07:57,960 --> 00:07:59,920 is the foundation that's going to set you up 168 00:07:59,920 --> 00:08:01,720 for the rest of the cook, OK? 169 00:08:01,720 --> 00:08:04,080 Yeah, alright. Thanks, Shannon. Alright? Good luck. 170 00:08:04,080 --> 00:08:06,240 My menu is ambitious. 171 00:08:06,240 --> 00:08:07,240 Oop. 172 00:08:07,240 --> 00:08:08,920 But everything I've learnt, 173 00:08:08,920 --> 00:08:11,920 it's all, hopefully, gonna shine through in cooks, 174 00:08:11,920 --> 00:08:14,760 and earning my spot in that grand finale. 175 00:08:14,760 --> 00:08:17,200 MALISSA: Let's go, Declan! CATH: Come on, Dec. 176 00:08:19,000 --> 00:08:20,720 Curry in a hurry. 177 00:08:20,720 --> 00:08:24,280 Developing flavour to a good sauce requires time. 178 00:08:24,280 --> 00:08:26,320 Alright, parsley, lemongrass. 179 00:08:26,320 --> 00:08:29,800 So I know I need to start on that curry sauce 180 00:08:29,800 --> 00:08:32,520 for my green curry with blue-eye trevalla main. 181 00:08:32,520 --> 00:08:34,240 MALISSA: I feel like that's so Declan. 182 00:08:34,240 --> 00:08:36,080 Like, he's gonna push himself, you know? 183 00:08:36,080 --> 00:08:38,120 Show what he's got, which I like. 184 00:08:38,120 --> 00:08:39,840 He's not just playing it safe. 185 00:08:39,840 --> 00:08:41,280 With my entree, 186 00:08:41,280 --> 00:08:43,400 I'm going for, you know, a prawn toast, 187 00:08:43,400 --> 00:08:46,960 but I'm trying to make it a bit bougie and use scampi. 188 00:08:46,960 --> 00:08:50,080 That's a lot of... That's a lot of scampi. 189 00:08:51,720 --> 00:08:55,320 But prepping this is gonna take a lot longer than what I've thought, 190 00:08:55,320 --> 00:08:58,520 so I need to really push. 191 00:08:58,520 --> 00:09:02,040 This is the most prep I've ever done in my life. 192 00:09:02,040 --> 00:09:04,640 Alright, Rhiannon, take me through. What are you doing? 193 00:09:04,640 --> 00:09:08,760 I am doing betel leaf scallops with a Thai green gel, 194 00:09:08,760 --> 00:09:11,120 bitter melon and roasted peanuts for entree. 195 00:09:11,120 --> 00:09:14,320 For main I'm doing beef ribs in the pressure cooker, 196 00:09:14,320 --> 00:09:15,880 like a massaman-style flavour. 197 00:09:15,880 --> 00:09:17,200 OK. Um, yeah. 198 00:09:17,200 --> 00:09:20,280 And the potatoes, you're tricking them up and doing a... 199 00:09:20,280 --> 00:09:21,720 Tricking them up. Potato fondant. 200 00:09:21,720 --> 00:09:24,120 So beef rib, one per portion, and then a cucumber salad 201 00:09:24,120 --> 00:09:27,320 with coriander and everything like that to lighten it up. 202 00:09:27,320 --> 00:09:29,400 And then I'm doing lemongrass panna cotta, 203 00:09:29,400 --> 00:09:30,800 finger lime gel and tropical fruits. 204 00:09:30,800 --> 00:09:31,960 OK. 205 00:09:31,960 --> 00:09:34,000 What I want you to do is load it. 206 00:09:34,000 --> 00:09:36,840 It would love to see texture, flavour and salt... 207 00:09:36,840 --> 00:09:39,160 You got it. ..and sour and sweet. 208 00:09:39,160 --> 00:09:40,160 That's what I'm going for. 209 00:09:40,160 --> 00:09:41,760 Good luck. Thank you. 210 00:09:41,760 --> 00:09:44,480 I'm getting straight onto my desserts. 211 00:09:44,480 --> 00:09:46,200 (SINGSONGS) Pineapples. 212 00:09:47,920 --> 00:09:49,880 ADI: Watch Rhi-Rhi pound it. 213 00:09:49,880 --> 00:09:52,160 That's how I get my frustrations out. 214 00:09:52,160 --> 00:09:53,360 (LAUGHS) 215 00:09:53,360 --> 00:09:56,360 A little bit of beating some lemongrass. 216 00:09:56,360 --> 00:09:58,600 So, I'm getting my panna cotta mix on. 217 00:09:58,600 --> 00:10:01,800 Panna cotta needs, you know, three to four hours to set. 218 00:10:01,800 --> 00:10:03,240 Who doesn't love a wobbly panna cotta? 219 00:10:03,240 --> 00:10:06,240 Like, it's literally something I have cooked at home 220 00:10:06,240 --> 00:10:07,880 for so many years, 221 00:10:07,880 --> 00:10:10,920 so I know what I've got to do. 222 00:10:10,920 --> 00:10:12,400 Obviously I haven't made this many, 223 00:10:12,400 --> 00:10:14,640 but when you've got a lot of kids and that, 224 00:10:14,640 --> 00:10:16,920 you do make quite a lot when you're at home too. 225 00:10:18,080 --> 00:10:20,480 THEO: She's already done her panna cotta. 226 00:10:20,480 --> 00:10:21,680 GRACE: Ooh, well done, Rhi. 227 00:10:23,240 --> 00:10:26,880 (EXCITING MUSIC) 228 00:10:26,880 --> 00:10:30,240 CATH: Well done, Rhi! Fantastic job! 229 00:10:30,240 --> 00:10:33,400 Whoo-hoo! Well done, Rhi! 230 00:10:34,680 --> 00:10:36,360 Whoo! Yes! 231 00:10:37,720 --> 00:10:40,600 Smells really good. 232 00:10:41,920 --> 00:10:44,320 Now I'm moving onto... 233 00:10:44,320 --> 00:10:46,920 I'm probably gonna have to start getting my aromats for my sauces. 234 00:10:48,000 --> 00:10:49,600 So, I've got two really important sauces 235 00:10:49,600 --> 00:10:51,440 in my menu today. 236 00:10:51,440 --> 00:10:54,240 I've got the XO sauce for entree, 237 00:10:54,240 --> 00:10:57,200 and then obviously my pork sauce for the main course. 238 00:10:57,200 --> 00:10:59,040 (WHISPERS) 239 00:10:59,040 --> 00:11:02,640 You know, my sauce game has really elevated this season. 240 00:11:04,000 --> 00:11:07,000 I've set a high standard for myself and I want to hit that every time. 241 00:11:07,000 --> 00:11:09,360 So now it's just up to me to deliver. 242 00:11:09,360 --> 00:11:12,680 Oh, how's that with the garlic? It's really... Oh, the garlic! 243 00:11:12,680 --> 00:11:15,840 How good is that?! Look at that garlic! 244 00:11:15,840 --> 00:11:17,640 Whoa! 245 00:11:17,640 --> 00:11:19,760 Ah! 246 00:11:19,760 --> 00:11:21,480 (LAUGHS) 247 00:11:21,480 --> 00:11:23,040 Is that for the garlic? 248 00:11:23,040 --> 00:11:26,040 (INTENSE MUSIC) 249 00:11:27,800 --> 00:11:31,560 Chefs, you've got 2.5 hours before your entrees 250 00:11:31,560 --> 00:11:33,040 need to start leaving the pass. 251 00:11:33,040 --> 00:11:34,960 Gantry, get behind them, come on. 252 00:11:34,960 --> 00:11:36,880 (ALL CHEER WILDLY) 253 00:11:41,720 --> 00:11:44,400 RUE: Deccy needs to move. PHIL: Looking good, Deccy. 254 00:11:44,400 --> 00:11:46,680 Come on, mate. Keep on pushing. 255 00:11:47,680 --> 00:11:49,880 ROBBIE: Come on, brother. Concentrate, man. 256 00:11:52,120 --> 00:11:53,440 Declan. Declan. 257 00:11:53,440 --> 00:11:54,640 Gents, how are you? Good, mate. 258 00:11:54,640 --> 00:11:56,840 Um, how are you? Good. 259 00:11:56,840 --> 00:11:58,840 I think, you know, one of the only things 260 00:11:58,840 --> 00:12:00,280 that was gonna be my battle today 261 00:12:00,280 --> 00:12:02,360 was my prep. 262 00:12:02,360 --> 00:12:06,160 I wanted to smash out a lot of the prep in that first hour, 263 00:12:06,160 --> 00:12:09,280 but it did roll into that second hour. 264 00:12:10,600 --> 00:12:12,080 And... It's a big battle, man. 265 00:12:12,080 --> 00:12:14,000 It is, like, you forget things. 266 00:12:14,000 --> 00:12:16,520 Especially with the dishes that I'm doing, 267 00:12:16,520 --> 00:12:19,480 so many ingredients are going into them. 268 00:12:21,120 --> 00:12:22,200 OK. 269 00:12:22,200 --> 00:12:24,320 But you've still got to finish what's going on here 270 00:12:24,320 --> 00:12:25,560 and this is getting on cooking. 271 00:12:25,560 --> 00:12:28,080 Yeah, I know it's a big push. Sweating already. 272 00:12:28,080 --> 00:12:29,320 Here's the thing with your menu. 273 00:12:29,320 --> 00:12:31,800 We can tell that you're really trying to push the boat out. 274 00:12:31,800 --> 00:12:34,040 We can tell that you're trying to push yourself, 275 00:12:34,040 --> 00:12:36,040 which we love, but there comes a point 276 00:12:36,040 --> 00:12:40,640 where pushing yourself too far can lead into execution problems 277 00:12:40,640 --> 00:12:42,440 'cause you don't have the time. 278 00:12:42,440 --> 00:12:46,080 Because if you start falling behind, the wheels could fall off on that. 279 00:12:46,080 --> 00:12:48,360 (TENSE MUSIC) 280 00:12:59,320 --> 00:13:00,800 ROBBIE: Come on, Decca. Come on, brother. 281 00:13:00,800 --> 00:13:04,120 Make sure you're ready for entree, 'cause if not, it'll just snowball. 282 00:13:04,120 --> 00:13:06,160 DECLAN: Yeah, thank you. 283 00:13:06,160 --> 00:13:07,280 Andy, he's worried 284 00:13:07,280 --> 00:13:10,600 that my menu is too complex to execute in time. 285 00:13:10,600 --> 00:13:12,200 Oh, it's so hard. 286 00:13:12,200 --> 00:13:15,040 There's obviously a lot of steps to do 287 00:13:15,040 --> 00:13:17,680 and a lot of elements to execute. 288 00:13:19,680 --> 00:13:22,440 I've just got to keep my game face on 289 00:13:22,440 --> 00:13:25,240 and...and stick to my plan. 290 00:13:25,240 --> 00:13:26,560 I've really gotta keep on moving. 291 00:13:26,560 --> 00:13:28,960 How you going, mate? Yeah, good. How are you going? 292 00:13:28,960 --> 00:13:29,960 Yeah, not too bad. 293 00:13:30,960 --> 00:13:32,880 Alright, so we've got that, that, that. 294 00:13:32,880 --> 00:13:34,280 I'm pretty on track. 295 00:13:34,280 --> 00:13:36,880 I know my entree - scallops - is a quick cook. 296 00:13:36,880 --> 00:13:40,720 My panna cottas are done, so it's all about the main. 297 00:13:40,720 --> 00:13:42,320 I'm doing a beef short rib 298 00:13:42,320 --> 00:13:46,000 with a fondant potato and a cucumber salad. 299 00:13:46,000 --> 00:13:47,680 Pressure! 300 00:13:47,680 --> 00:13:50,560 Yeah, so the beef short rib, I want to keep them tender 301 00:13:50,560 --> 00:13:51,920 and falling off the bone. 302 00:13:51,920 --> 00:13:55,040 I want it to have punchy massaman flavours. 303 00:13:55,040 --> 00:13:56,240 God, my eyes. 304 00:13:56,240 --> 00:13:57,240 Cloves. 305 00:13:57,240 --> 00:13:58,960 I love big, bold flavours. 306 00:13:58,960 --> 00:14:00,560 It's just how I am. 307 00:14:00,560 --> 00:14:01,800 It's my personality. 308 00:14:01,800 --> 00:14:04,760 So you can smell a lot of spice coming out of the paste. 309 00:14:04,760 --> 00:14:10,840 Lemongrass, ginger, garlic, chilli, dry spices. 310 00:14:10,840 --> 00:14:11,840 Ooh! 311 00:14:11,840 --> 00:14:13,840 CATH: Yum! Look at that! 312 00:14:13,840 --> 00:14:15,880 (GANTRY CONTESTANTS CHATTER) 313 00:14:15,880 --> 00:14:18,360 Rhi! Yummy! 314 00:14:18,360 --> 00:14:20,760 Get loaded and get 'em on. 315 00:14:22,960 --> 00:14:24,440 (INTENSE MUSIC) 316 00:14:24,440 --> 00:14:26,240 Which one do we want? 317 00:14:26,240 --> 00:14:28,520 Straight into pommes fondantes. 318 00:14:28,520 --> 00:14:31,120 You know, normally, I'd just do, like, a big bowl of massaman 319 00:14:31,120 --> 00:14:32,120 with potatoes in there, 320 00:14:32,120 --> 00:14:34,200 but I'm trying to show some skill today, 321 00:14:34,200 --> 00:14:36,160 so I'm thinking fondant potatoes. 322 00:14:37,640 --> 00:14:40,040 Fondant potatoes are so decadent 323 00:14:40,040 --> 00:14:42,200 and they're silky and they're buttery. 324 00:14:42,200 --> 00:14:45,120 They'll be crunchy on the outside and fluffy on the inside. 325 00:14:45,120 --> 00:14:47,720 And it's gonna kinda look French, 326 00:14:47,720 --> 00:14:49,800 but it's not gonna taste French. 327 00:14:51,320 --> 00:14:52,640 I know it's labour intensive, 328 00:14:52,640 --> 00:14:56,200 but I also feel like you've really got to bring your A-game, 329 00:14:56,200 --> 00:14:57,680 because it's semifinals. 330 00:14:57,680 --> 00:14:59,200 (INTENSE MUSIC) 331 00:14:59,200 --> 00:15:01,440 I buggered that one up. Bloody hell. 332 00:15:03,560 --> 00:15:05,520 Take your time. Don't cut your fingers. 333 00:15:05,520 --> 00:15:07,480 I'm proud of you for what you're doing, 334 00:15:07,480 --> 00:15:09,280 but you're putting a lot of pressure on yourself. 335 00:15:09,280 --> 00:15:11,200 They're not easy. No. 336 00:15:12,640 --> 00:15:15,520 Yeah, I'm a bit worried, because this is gonna take a long time, 337 00:15:15,520 --> 00:15:17,680 and I've still got so much to do. 338 00:15:17,680 --> 00:15:20,200 CATH: Come on, Rhi. 339 00:15:20,200 --> 00:15:22,840 Your entrees should be ready to serve in two hours! 340 00:15:22,840 --> 00:15:23,920 ANDY AND MELISSA: Come on! 341 00:15:23,920 --> 00:15:26,440 ANDY: Come on, let's go! 342 00:15:26,440 --> 00:15:27,800 JOCK: Step it up a gear! 343 00:15:27,800 --> 00:15:31,520 (CHEERING AND APPLAUSE) 344 00:15:31,520 --> 00:15:34,160 (INTENSE MUSIC) 345 00:15:34,160 --> 00:15:36,560 How good is that?! 346 00:15:38,080 --> 00:15:39,720 I think I'm where I should be. 347 00:15:39,720 --> 00:15:41,800 I've got my sauce on, so it's gonna tick away. 348 00:15:41,800 --> 00:15:43,760 CATH: Sauce has been going, you know, for ages. 349 00:15:43,760 --> 00:15:45,360 It's gonna have so much flavour in it. 350 00:15:45,360 --> 00:15:47,120 The octopus are braising away. 351 00:15:47,120 --> 00:15:49,480 It's under two hours till service 352 00:15:49,480 --> 00:15:52,000 and I've still got a mountain of work to go. 353 00:15:52,000 --> 00:15:54,040 I know how much I've got to push... 354 00:15:54,040 --> 00:15:55,960 ..push on to get this done. 355 00:15:55,960 --> 00:15:58,960 So I really need to get onto the dessert now, so ice cream is first. 356 00:15:58,960 --> 00:16:01,880 The dessert needs to be perfect 357 00:16:01,880 --> 00:16:03,400 because it's quite simple. 358 00:16:03,400 --> 00:16:08,040 So I just need to make sure that everything is bang-on. 359 00:16:08,040 --> 00:16:09,880 This dessert is gonna be, you know, 360 00:16:09,880 --> 00:16:13,800 it's a really nice toasted coconut ice cream on a crumb of macadamia, 361 00:16:13,800 --> 00:16:16,120 some pickled mango, and then, you know, 362 00:16:16,120 --> 00:16:19,800 you pour this tapioca pearl syrup all over the top, 363 00:16:19,800 --> 00:16:21,440 almost like one of the boba teas. 364 00:16:22,560 --> 00:16:23,760 Look, I'm always nervous about desserts, 365 00:16:23,760 --> 00:16:25,520 'cause they're not my A-game, 366 00:16:25,520 --> 00:16:28,480 but part of this challenge is to put out a dessert, 367 00:16:28,480 --> 00:16:30,160 so that's what I'm gonna do. 368 00:16:31,480 --> 00:16:33,680 This year I've made a couple of ice creams. 369 00:16:33,680 --> 00:16:35,440 You know, a couple have been belters. 370 00:16:35,440 --> 00:16:40,040 And then a couple have probably been better eaten with a straw. 371 00:16:40,040 --> 00:16:42,360 SHANNON: Another five minutes and it would have been fine. 372 00:16:42,360 --> 00:16:45,680 In summation, a Cherry Ripe Puddle Pop. 373 00:16:45,680 --> 00:16:47,280 (LAUGHS) 374 00:16:47,280 --> 00:16:51,240 So I really want to give it plenty of time to churn and set. 375 00:16:51,240 --> 00:16:52,280 Happy? Yeah. 376 00:16:52,280 --> 00:16:53,800 Yeah? Good. 377 00:16:53,800 --> 00:16:56,640 You know, I don't want a runny ice cream today. 378 00:16:57,680 --> 00:16:59,120 MALISSA: Whoo! Go, Rhi! 379 00:16:59,120 --> 00:17:02,640 (TENSE MUSIC) 380 00:17:02,640 --> 00:17:04,760 RHIANNON: So the potatoes are finally cut, 381 00:17:04,760 --> 00:17:07,360 and now I really need to get them on. 382 00:17:07,360 --> 00:17:10,400 CATH: Hey, Rhi, just a little bit of cholesterol with the potatoes? 383 00:17:10,400 --> 00:17:11,600 (LAUGHS) 384 00:17:11,600 --> 00:17:15,880 All that butter is gonna get soaked up into that potato, 385 00:17:15,880 --> 00:17:19,840 so they're gonna be beautiful and luscious and buttery. 386 00:17:19,840 --> 00:17:22,560 Keep an eye on it. Get on something else. 387 00:17:22,560 --> 00:17:24,440 Get onto the rest of your list. 388 00:17:24,440 --> 00:17:26,560 I haven't seen much activity on your scallop dish prep. 389 00:17:26,560 --> 00:17:28,560 Um, yeah. 390 00:17:28,560 --> 00:17:31,200 Getting that blanched and...yeah. 391 00:17:32,800 --> 00:17:34,920 I've really got to move to get this entree done. 392 00:17:34,920 --> 00:17:38,600 Oh, my God, I'm only just starting with my entree. 393 00:17:38,600 --> 00:17:41,040 I'm doing scallops with betel leaf 394 00:17:41,040 --> 00:17:44,240 and a bitter melon and coriander salsa. 395 00:17:44,240 --> 00:17:48,480 This is like a Thai green nam jim gel. 396 00:17:48,480 --> 00:17:51,200 And I'm also, like, making a nam jim dressing, 397 00:17:51,200 --> 00:17:53,760 but I'm making it into a gel. 398 00:17:53,760 --> 00:17:56,360 I just want you to be able to put it in your mouth 399 00:17:56,360 --> 00:17:58,960 and just go, "Explosion of flavours." 400 00:17:58,960 --> 00:18:01,200 It's a very me entree. 401 00:18:01,200 --> 00:18:04,440 Big moment. I've got my scampis prepped, in the fridge. 402 00:18:05,800 --> 00:18:08,800 That's it, Declan. Come on, mate! Whoo! 403 00:18:08,800 --> 00:18:11,560 I've got my curry bubbling away. 404 00:18:13,240 --> 00:18:14,400 Mm. 405 00:18:14,400 --> 00:18:15,600 It's delicious. 406 00:18:15,600 --> 00:18:18,520 Now I'm just working on my choux pastry. 407 00:18:21,440 --> 00:18:23,520 Time has disappeared so quickly 408 00:18:23,520 --> 00:18:25,720 throughout this cook. 409 00:18:25,720 --> 00:18:29,160 What about your fish prep? When are you starting that? 410 00:18:29,160 --> 00:18:31,560 Well, I sort of wanted to start it now. 411 00:18:31,560 --> 00:18:34,120 So, we've got to pick some time up really quickly, OK? 412 00:18:34,120 --> 00:18:37,840 I still have so much to do for the entree and dessert, 413 00:18:37,840 --> 00:18:40,920 but need to move on to filleting this blue-eye for the main. 414 00:18:40,920 --> 00:18:41,920 Fish knife. 415 00:18:43,240 --> 00:18:44,240 Ah, here. 416 00:18:44,240 --> 00:18:47,560 Cooking with fish is my strength, so I've really got to back this up. 417 00:18:47,560 --> 00:18:49,080 Far out. 418 00:18:49,080 --> 00:18:50,880 (INTENSE MUSIC) 419 00:18:50,880 --> 00:18:53,560 This is so intense. 420 00:18:53,560 --> 00:18:56,640 I just can't stop working at this point. 421 00:18:56,640 --> 00:18:59,040 Time is getting away from you all. 422 00:18:59,040 --> 00:19:01,600 We've only got 90 minutes until service. 423 00:19:01,600 --> 00:19:05,560 (GANTRY CONTESTANTS YELL) 424 00:19:05,560 --> 00:19:08,680 (INTENSE MUSIC) CATH: Come on, guys! 425 00:19:17,000 --> 00:19:20,280 I can smell something burning. Yeah, I can too. 426 00:19:21,480 --> 00:19:22,800 (GANTRY CONTESTANTS WHOOP) 427 00:19:22,800 --> 00:19:24,200 Shit, shit, shit, shit. 428 00:19:24,200 --> 00:19:26,320 Hey, hey, hey, hey, hey, hey. 429 00:19:26,320 --> 00:19:28,560 Oh, are they burnt? 430 00:19:28,560 --> 00:19:29,560 Jesus. 431 00:19:29,560 --> 00:19:31,360 They're burning, they're burning, they're burning, they're burning. 432 00:19:31,360 --> 00:19:33,240 Get them out? Get me a lifter. 433 00:19:33,240 --> 00:19:35,600 Oh, shit. They're burnt. They're gone. 434 00:19:35,600 --> 00:19:37,000 Yeah. They're gone. 435 00:19:37,000 --> 00:19:38,800 Oh, damn! 436 00:19:41,280 --> 00:19:42,480 Bloody hell. 437 00:19:56,880 --> 00:19:57,880 SHANNON: Shit, shit, shit, shit. 438 00:19:57,880 --> 00:20:00,000 Hey, hey, hey, hey, hey, hey. RHIANNON: Damn! 439 00:20:04,600 --> 00:20:07,920 I put so much time into these potatoes for my main course. 440 00:20:07,920 --> 00:20:09,240 Bloody hell. 441 00:20:09,240 --> 00:20:12,000 But now they cannot be served. 442 00:20:13,080 --> 00:20:14,720 So not where I wanted to be. 443 00:20:14,720 --> 00:20:17,200 And I don't have time to make more. 444 00:20:17,200 --> 00:20:20,520 So I really need to think about how I'm gonna pivot 445 00:20:20,520 --> 00:20:23,360 and figure out what I'm going to do. 446 00:20:23,360 --> 00:20:25,160 At this point, 447 00:20:25,160 --> 00:20:26,800 I'm just pushing forward with the entree. 448 00:20:26,800 --> 00:20:28,000 I need to get that done. 449 00:20:28,000 --> 00:20:29,880 I'm now in, like, rush mode. 450 00:20:29,880 --> 00:20:32,600 I've got to get this entree ready. 451 00:20:32,600 --> 00:20:34,960 I've got to get the betel leaves all picked beautifully. 452 00:20:34,960 --> 00:20:36,560 Bloody hard with these leaves. 453 00:20:36,560 --> 00:20:38,280 I've got to make a salad 454 00:20:38,280 --> 00:20:41,440 and finish this nam jim gel and cook the scallops. 455 00:20:41,440 --> 00:20:46,440 There's so many components still to be done just for the entree. 456 00:20:46,440 --> 00:20:49,720 Now is the time to keep calm and carry on cooking. 457 00:20:49,720 --> 00:20:51,240 You've only got 60 minutes to go. 458 00:20:51,240 --> 00:20:54,960 (CHEERING AND APPLAUSE) 459 00:20:56,880 --> 00:20:58,720 (INTENSE MUSIC) 460 00:21:03,280 --> 00:21:04,400 Little bit longer. 461 00:21:06,240 --> 00:21:09,720 I need to be serving entrees in less than an hour. 462 00:21:09,720 --> 00:21:11,320 You've really got to motor. Yeah, I am. 463 00:21:11,320 --> 00:21:13,120 There's a lot to do in the next hour. 464 00:21:13,120 --> 00:21:15,520 But I'm not ready to move onto my entrees. 465 00:21:15,520 --> 00:21:18,560 I need to pipe my choux buns for my dessert 466 00:21:18,560 --> 00:21:22,400 because I'm not gonna have enough time when service has started. 467 00:21:23,640 --> 00:21:26,280 I really want to get those choux buns looking beautiful. 468 00:21:26,280 --> 00:21:27,880 Mate, they're not easy to do. No. 469 00:21:27,880 --> 00:21:30,400 And in this time, and the amount you've got to do. 470 00:21:30,400 --> 00:21:31,560 Correct. 471 00:21:31,560 --> 00:21:33,960 How to make choux buns, it's been something 472 00:21:33,960 --> 00:21:35,960 that I've loved learning throughout this competition. 473 00:21:35,960 --> 00:21:38,840 THEO: Go, Dec. You're so bougie. 474 00:21:40,120 --> 00:21:41,120 Yeah. 475 00:21:41,120 --> 00:21:44,040 Four. Five. 476 00:21:44,040 --> 00:21:46,480 The choux pastry, I thought, 477 00:21:46,480 --> 00:21:49,240 "How can I amp this up and elevate my dish?" 478 00:21:49,240 --> 00:21:50,360 Five. 479 00:21:52,520 --> 00:21:53,520 One. 480 00:21:53,520 --> 00:21:57,480 So I'm doing a Paris-Brest style, which is five little choux buns 481 00:21:57,480 --> 00:22:00,000 that once baked in the oven will morph together. 482 00:22:01,480 --> 00:22:03,600 ROBBIE: You're really laying it out, son. 483 00:22:03,600 --> 00:22:07,960 I've never done this style before, and, you know, it's a bit risky, 484 00:22:07,960 --> 00:22:11,120 but I'm going as fast as I can, 485 00:22:11,120 --> 00:22:13,360 and I just hope that it's gonna pay off. 486 00:22:14,800 --> 00:22:16,080 Here they come, 487 00:22:16,080 --> 00:22:19,080 which means you have 30 minutes till service! 488 00:22:19,080 --> 00:22:21,400 (GANTRY CONTESTANTS CHEER AND CLAP) 489 00:22:26,000 --> 00:22:27,160 RHIANNON: Bloody hell. 490 00:22:29,560 --> 00:22:31,280 BRENT: Diners are coming in. 491 00:22:31,280 --> 00:22:33,360 They're expecting feeds very shortly. 492 00:22:33,360 --> 00:22:36,000 Entrees are about to go out in half an hour. 493 00:22:36,000 --> 00:22:37,440 There's so much to do. 494 00:22:37,440 --> 00:22:41,680 So all of a sudden, I'm like, "This is really happening." 495 00:22:42,720 --> 00:22:45,160 Yeah, so I'm just working on the octopus now, 496 00:22:45,160 --> 00:22:48,880 so I've got to skewer these little bad boys. 497 00:22:48,880 --> 00:22:51,320 So I've got go hard as I can. 498 00:22:51,320 --> 00:22:54,120 (INTENSE MUSIC) 499 00:22:54,120 --> 00:22:56,240 Um, how's your... Your octopus all good? 500 00:22:56,240 --> 00:22:57,240 Yeah, it's good. OK. 501 00:22:57,240 --> 00:22:59,040 And the pork, what's going on with the pork? 502 00:22:59,040 --> 00:23:01,760 Yeah, it's just, um... 503 00:23:01,760 --> 00:23:03,000 It's cooking away. 504 00:23:03,000 --> 00:23:05,080 What temperature are you cooking the pork belly at? 505 00:23:05,080 --> 00:23:06,680 150. 150. 506 00:23:06,680 --> 00:23:08,920 For as long as possible. Long as possible. 507 00:23:08,920 --> 00:23:11,000 Finish it at about 230. Crackling. 508 00:23:11,000 --> 00:23:12,400 OK. Normally, crackling... 509 00:23:12,400 --> 00:23:14,320 You've done it this way before? Yeah. 510 00:23:14,320 --> 00:23:17,480 See, conventionally, I've always cooked pork crackling another way. 511 00:23:17,480 --> 00:23:18,760 How do you normally do it? 512 00:23:18,760 --> 00:23:20,720 I normally just crank up the temperature first 513 00:23:20,720 --> 00:23:22,040 when you get that pork going, 514 00:23:22,040 --> 00:23:24,960 because that's where there's less humidity in the oven. 515 00:23:24,960 --> 00:23:26,680 Because, obviously, once it's puffed up 516 00:23:26,680 --> 00:23:27,720 and it's all crispy, 517 00:23:27,720 --> 00:23:30,720 you're not going to get any issues with humidity in the oven 518 00:23:30,720 --> 00:23:32,480 where the moisture from the actual pork meat 519 00:23:32,480 --> 00:23:34,960 is actually then entering into the oven. 520 00:23:34,960 --> 00:23:36,160 Yeah. 521 00:23:37,200 --> 00:23:39,880 I cook pork belly this way at home all the time. 522 00:23:39,880 --> 00:23:41,240 It works perfectly. 523 00:23:41,240 --> 00:23:44,320 So I really didn't think too much about, you know, 524 00:23:44,320 --> 00:23:46,320 putting so much pork belly in the oven 525 00:23:46,320 --> 00:23:49,920 and it sort of making it quite humid in there. 526 00:23:51,680 --> 00:23:54,920 I'm, like, banking on this pork belly being crunchy. 527 00:23:54,920 --> 00:23:56,040 That makes this dish. 528 00:23:56,040 --> 00:23:58,280 That's texturally where you get that crunch. 529 00:23:58,280 --> 00:24:01,520 And I won't know if it's going to work until right at the end. 530 00:24:01,520 --> 00:24:04,320 But I don't have time to sort of do any more, 531 00:24:04,320 --> 00:24:06,640 so I crank the oven up. 532 00:24:06,640 --> 00:24:08,840 Yeah, feeling the pressure. There's a little pinch right now. 533 00:24:08,840 --> 00:24:13,400 Um, but definitely not gonna give up. 534 00:24:14,960 --> 00:24:17,000 I knew there would be a point through this cook 535 00:24:17,000 --> 00:24:18,600 where it would be, like, 536 00:24:18,600 --> 00:24:20,920 you know, "I can't do it anymore." 537 00:24:22,240 --> 00:24:23,560 So this is that point 538 00:24:23,560 --> 00:24:25,840 where I just have a little chat internally, 539 00:24:25,840 --> 00:24:27,680 you know, prep myself back up. 540 00:24:30,920 --> 00:24:33,920 I can get the entree out quick as I can 541 00:24:33,920 --> 00:24:35,080 and then reassess it. 542 00:24:35,080 --> 00:24:37,600 But it is hectic. 543 00:24:37,600 --> 00:24:40,280 ROBBIE: 544 00:24:40,280 --> 00:24:42,680 CATH: They've all just got a few issues all of a sudden. 545 00:24:42,680 --> 00:24:43,680 ROBBIE: Yeah, bang. 546 00:24:43,680 --> 00:24:45,720 Take a breath, Rhi! 547 00:24:47,160 --> 00:24:49,120 PHIL: Let's go, Deccy, come on, mate. 548 00:24:49,120 --> 00:24:51,880 Yes. Yeah, it's pretty hectic. 549 00:24:55,960 --> 00:24:58,240 Two, three, four, five, six, seven, eight, nine, 10. 550 00:24:58,240 --> 00:25:00,120 (INTENSE MUSIC) 551 00:25:00,120 --> 00:25:04,200 Whatever you're doing, drop everything and focus on your entree 552 00:25:04,200 --> 00:25:06,160 'cause you've got 15 minutes to go. 553 00:25:06,160 --> 00:25:12,200 Come on, guys! Go, go, go! 554 00:25:12,200 --> 00:25:14,560 (MUTTERS) 555 00:25:14,560 --> 00:25:16,880 You've got to move, mate. You've got minutes till service starts. 556 00:25:16,880 --> 00:25:18,200 Yeah. 557 00:25:18,200 --> 00:25:20,040 Keep going through your head what you've gotta do. 558 00:25:20,040 --> 00:25:22,200 ROBBIE: Come on, brother. Just do this one. 559 00:25:22,200 --> 00:25:23,200 Beautiful. 560 00:25:23,200 --> 00:25:25,520 I've left my entree to the last minutes. 561 00:25:25,520 --> 00:25:30,440 I'm doing scampi mousse on toast with some caviar. 562 00:25:30,440 --> 00:25:31,720 What's the process? 563 00:25:31,720 --> 00:25:34,040 Are you making them crispy at all, 564 00:25:34,040 --> 00:25:36,480 or are you putting the scampi mousse straight on, then you're frying? 565 00:25:36,480 --> 00:25:37,480 What are you doing? 566 00:25:37,480 --> 00:25:39,880 So I'm putting it straight on, 567 00:25:39,880 --> 00:25:43,480 dipping it in panko-sesame crumb and then frying it. 568 00:25:43,480 --> 00:25:46,160 And then put the caviar on top? Correct. 569 00:25:46,160 --> 00:25:49,040 I still need to blitz up my scampi mousse. 570 00:25:50,520 --> 00:25:54,960 There's shallots, spring onions, chilli, garlic, galangal. 571 00:25:54,960 --> 00:25:57,320 You just keep pushing. How long on this mousse? 572 00:25:57,320 --> 00:25:59,560 This... It's five minutes. OK. 573 00:25:59,560 --> 00:26:01,560 Five minutes. I'm gonna... I'm putting a timer on. 574 00:26:01,560 --> 00:26:02,600 Alright. 575 00:26:02,600 --> 00:26:03,680 I feel like, you know, 576 00:26:03,680 --> 00:26:06,120 under the pump, a lot of stress, a lot of pressure. 577 00:26:06,120 --> 00:26:10,280 And I'm rushing and trying to get everything done in this time frame. 578 00:26:10,280 --> 00:26:11,320 Ah! 579 00:26:11,320 --> 00:26:13,360 Ooh, shit! 580 00:26:13,360 --> 00:26:14,680 Shit. What's happened? 581 00:26:14,680 --> 00:26:16,880 He's cut himself bad. 582 00:26:16,880 --> 00:26:18,240 Ah, gee. 583 00:26:20,200 --> 00:26:22,240 (DECLAN SIGHS) 584 00:26:22,240 --> 00:26:25,080 This is pretty bad. I've given it a good knock. 585 00:26:25,080 --> 00:26:27,240 SHANNON: You've cut yourself. Yeah. 586 00:26:27,240 --> 00:26:29,120 Bad? 587 00:26:29,120 --> 00:26:30,480 Pretty bad. 588 00:26:35,960 --> 00:26:37,840 (GANTRY CONTESTANT GASPS) 589 00:26:37,840 --> 00:26:39,160 It's all falling apart. 590 00:26:39,160 --> 00:26:41,640 (SOMBRE MUSIC) 591 00:26:52,760 --> 00:26:55,800 Have you got some duct tape or something? Some electric... 592 00:26:55,800 --> 00:26:58,760 A cut is never something you want in the MasterChef kitchen, 593 00:26:58,760 --> 00:27:00,800 let alone in the semifinals. 594 00:27:00,800 --> 00:27:02,680 It's gonna be setting me back even more. 595 00:27:02,680 --> 00:27:05,120 Ah, gee. 596 00:27:05,120 --> 00:27:07,920 ROBBIE: 597 00:27:07,920 --> 00:27:10,000 CATH: Oh. He's got a lot to do. 598 00:27:11,080 --> 00:27:13,720 I've still got to pipe my mousse onto the bread 599 00:27:13,720 --> 00:27:16,520 for the scampi toast, and fry them. 600 00:27:16,520 --> 00:27:17,520 (GANTRY CONTESTANT GASPS) 601 00:27:17,520 --> 00:27:18,680 Yeah. 602 00:27:18,680 --> 00:27:19,680 Tight and up. Yeah, yeah. 603 00:27:19,680 --> 00:27:23,240 A lot's going on right now, but I just need to sort out this finger. 604 00:27:25,320 --> 00:27:27,200 OK, entree - how we looking? 605 00:27:27,200 --> 00:27:28,520 The entree's ready. Great! 606 00:27:28,520 --> 00:27:31,280 I just need it on service... I want that pass nice and neat. 607 00:27:31,280 --> 00:27:34,280 I want all this daikon cleaned up. Is that all ready? Is that done? 608 00:27:34,280 --> 00:27:35,920 Yeah, yeah. Enough flavour on the daikon? 609 00:27:35,920 --> 00:27:37,360 Yeah. What about your XO? 610 00:27:37,360 --> 00:27:40,160 Really, really umami-heavy, full of body. 611 00:27:40,160 --> 00:27:42,120 OK. 612 00:27:42,120 --> 00:27:44,520 My entree is almost there. 613 00:27:44,520 --> 00:27:46,960 I just need to get a move on with these octopus. 614 00:27:46,960 --> 00:27:49,320 So, yeah, I'm gonna hit it with lemon juice 615 00:27:49,320 --> 00:27:51,200 and a little bit of olive oil, 616 00:27:51,200 --> 00:27:54,080 and season it right on... once it comes off the hibachi. 617 00:27:55,520 --> 00:27:58,440 I've cooked octopus a couple of times in this competition, 618 00:27:58,440 --> 00:28:01,240 and they were really, really tasty dishes. 619 00:28:01,240 --> 00:28:03,800 But not with this amount of pressure. 620 00:28:03,800 --> 00:28:05,160 Let's go, Brent. Come on, mate. 621 00:28:05,160 --> 00:28:07,440 SHANNON: Get everything ready for your entree now. 622 00:28:07,440 --> 00:28:08,680 Full focus on the entree. 623 00:28:08,680 --> 00:28:10,600 RHIANNON: I've got the gel prepped. 624 00:28:12,280 --> 00:28:14,080 It actually tastes really yummy. 625 00:28:14,080 --> 00:28:16,560 I've got the betel leaves picked. 626 00:28:16,560 --> 00:28:18,160 Quite stressed at this point. 627 00:28:18,160 --> 00:28:20,600 I'm much further behind than I was hoping to be 628 00:28:20,600 --> 00:28:21,920 at this point of the game. 629 00:28:21,920 --> 00:28:23,600 How are these scallops going? 630 00:28:23,600 --> 00:28:26,120 Well, they're not going. They haven't gone. 631 00:28:26,120 --> 00:28:27,800 (TENSE MUSIC) 632 00:28:27,800 --> 00:28:30,720 The scallops have to be cooked to order. I want them to be hot. 633 00:28:30,720 --> 00:28:34,080 Just another thing that I've decided to do time-consuming. 634 00:28:34,080 --> 00:28:36,040 THEO: Ah, scallops. 635 00:28:38,800 --> 00:28:40,680 This is hard. This is hard. 636 00:28:42,880 --> 00:28:46,440 Alright, mate, what are you up to? Little setback, but it's OK. 637 00:28:46,440 --> 00:28:48,280 Doesn't faze me. You get that on big jobs. 638 00:28:48,280 --> 00:28:50,000 Alright, everyone, here it is. 639 00:28:50,000 --> 00:28:51,360 10... 640 00:28:51,360 --> 00:28:53,280 (OTHERS JOIN IN) 9, 8, 641 00:28:53,280 --> 00:28:56,360 7, 6, 5, 642 00:28:56,360 --> 00:29:00,200 4, 3, 2, 1. 643 00:29:00,200 --> 00:29:02,320 That's it! 644 00:29:05,400 --> 00:29:08,800 Service started, and I've tried all the elements, 645 00:29:08,800 --> 00:29:09,960 I'm quite happy. 646 00:29:09,960 --> 00:29:11,760 Yeah, I'm happy with the cook of the octopus. 647 00:29:11,760 --> 00:29:13,560 I'm just gonna get it out to the diners. 648 00:29:14,640 --> 00:29:18,480 So, you've got that pickled daikon ribbon in a nice little bunch. 649 00:29:18,480 --> 00:29:20,880 The beautiful skewered octopus 650 00:29:20,880 --> 00:29:23,120 goes down nice and charred but tender. 651 00:29:23,120 --> 00:29:26,840 It's got a little bit of the oil and then that charred lemon. 652 00:29:26,840 --> 00:29:29,120 And then I just spoon on the XO sauce. 653 00:29:29,120 --> 00:29:30,640 It's a rich sauce. 654 00:29:31,960 --> 00:29:33,480 Service, please. 655 00:29:33,480 --> 00:29:34,600 Thank you. 656 00:29:34,600 --> 00:29:37,960 Choosing this charred octopus definitely plays to my strength. 657 00:29:37,960 --> 00:29:42,400 But the biggest worry for me is that it's too simple. 658 00:29:44,520 --> 00:29:46,160 (INTENSE MUSIC) 659 00:29:50,400 --> 00:29:53,040 OK, so this is the entree from Brent. 660 00:29:53,040 --> 00:29:56,160 Charred octopus with XO sauce and pickled daikon. 661 00:30:03,040 --> 00:30:04,520 I think it's very Brent. 662 00:30:04,520 --> 00:30:07,320 Minimalist. You know, two, three, elements, 663 00:30:07,320 --> 00:30:09,040 That's it. It's what he's been known for. 664 00:30:09,040 --> 00:30:13,240 But has he been able to execute like he's done in the past 665 00:30:13,240 --> 00:30:15,480 with everything else that's been going on? 666 00:30:15,480 --> 00:30:17,280 There's nowhere to hide here, right? Yeah. 667 00:30:20,600 --> 00:30:22,960 (SUSPENSEFUL MUSIC) 668 00:30:38,280 --> 00:30:40,720 OK, we've seen octopus from Brent before, 669 00:30:40,720 --> 00:30:43,800 but we wanted these contestants to play to their strength. 670 00:30:43,800 --> 00:30:45,640 This is why it's his strength. 671 00:30:45,640 --> 00:30:47,560 Charring it's just sent it to another level, 672 00:30:47,560 --> 00:30:50,960 and with the octopus and the XO sauce combined, 673 00:30:50,960 --> 00:30:52,320 it's stunning. 674 00:30:52,320 --> 00:30:53,800 It's such a good dish, 675 00:30:53,800 --> 00:30:58,280 not just for three people but for another 20 down the road. 676 00:30:58,280 --> 00:31:01,400 And it looks stunning as well, so he's come out strong. 677 00:31:01,400 --> 00:31:03,680 The XO sauce, lot of flavour in there. 678 00:31:03,680 --> 00:31:06,600 Nice texture as well. It's been cooked up beautifully. 679 00:31:06,600 --> 00:31:08,640 It's developed a good amount of flavour. 680 00:31:08,640 --> 00:31:09,840 Really smart. 681 00:31:09,840 --> 00:31:12,280 I think the pickle was just deliberately plain 682 00:31:12,280 --> 00:31:15,440 to let the XO do the talking, and it did for me. 683 00:31:15,440 --> 00:31:18,280 It all looked great. It all ate really beautifully. 684 00:31:18,280 --> 00:31:20,080 Very, very, nicely done. 685 00:31:21,200 --> 00:31:22,480 BRENT: Service, please. 686 00:31:22,480 --> 00:31:24,080 I'm getting there. 687 00:31:25,160 --> 00:31:28,000 The scallops have to be cooked to order. I want them to be hot. 688 00:31:28,000 --> 00:31:32,000 But it's so daunting cooking seafood to order. 689 00:31:32,000 --> 00:31:33,640 There's always a concern with the scallops, 690 00:31:33,640 --> 00:31:36,040 because you cook them and then you put them on the leaf 691 00:31:36,040 --> 00:31:37,560 and they can still continue cooking, 692 00:31:37,560 --> 00:31:40,080 so I don't want them to be under or over. 693 00:31:40,080 --> 00:31:42,000 I put them on the betel leaves. 694 00:31:42,000 --> 00:31:44,320 The gel has definitely got all the punchy flavours 695 00:31:44,320 --> 00:31:45,560 of a nam jim. 696 00:31:45,560 --> 00:31:46,720 And I'm, like, thinking, 697 00:31:46,720 --> 00:31:47,920 "This actually looks really good." 698 00:31:47,920 --> 00:31:50,680 Like, it's a beautiful betel leaf with a beautiful salad. 699 00:31:50,680 --> 00:31:53,680 Service, please. 700 00:31:53,680 --> 00:31:55,080 Well done, Rhiannon! 701 00:31:55,080 --> 00:31:57,280 (GANTRY CONTESTANTS CHEER AND CLAP) 702 00:31:57,280 --> 00:32:00,240 Thank you. Looks beautiful! 703 00:32:00,240 --> 00:32:03,040 There's so much pressure, but I'm not gonna lose my cool. 704 00:32:03,040 --> 00:32:04,960 I'm just gonna keep doing what I'm doing. 705 00:32:06,640 --> 00:32:08,160 Hi. Enjoy your meal. 706 00:32:08,160 --> 00:32:09,280 Thank you. Thank you. 707 00:32:10,440 --> 00:32:13,720 Alright, so our entree from Rhiannon, 708 00:32:13,720 --> 00:32:17,360 scallops with betel leaf, Thai green gel and bitter melon. 709 00:32:18,880 --> 00:32:20,680 It's very Rhiannon. ANDY: Yeah, it's very Rhiannon. 710 00:32:20,680 --> 00:32:22,520 Her food is about the flavour. 711 00:32:22,520 --> 00:32:24,000 It's not about finesse. 712 00:32:24,000 --> 00:32:26,520 And the fragrance as well, I think. 713 00:32:26,520 --> 00:32:27,520 Incredible. 714 00:32:37,520 --> 00:32:40,520 (SUSPENSEFUL MUSIC) 715 00:32:49,400 --> 00:32:50,720 Rhiannon should be stoked 716 00:32:50,720 --> 00:32:53,200 with this plate of food that she's presented us, 717 00:32:53,200 --> 00:32:54,360 because it's fantastic. 718 00:32:54,360 --> 00:32:56,200 There's so much to love about it. 719 00:32:56,200 --> 00:32:59,440 You know, the betel leaves are such a beautiful vehicle 720 00:32:59,440 --> 00:33:01,560 for a really lovely punchy entree. 721 00:33:01,560 --> 00:33:03,640 The nam jim, I thought, was perfect. 722 00:33:03,640 --> 00:33:06,680 You get that beautiful flavour, spectacularly done. 723 00:33:08,080 --> 00:33:09,400 I think it's a great dish. 724 00:33:09,400 --> 00:33:13,040 It's packed with so much flavour. 725 00:33:13,040 --> 00:33:16,160 It's...it's bordering on the edge of being too much. 726 00:33:16,160 --> 00:33:17,160 (LAUGHS) Don't you reckon? 727 00:33:17,160 --> 00:33:18,520 And that's a good sign. 728 00:33:18,520 --> 00:33:21,400 It's just creamy, zingy, 729 00:33:21,400 --> 00:33:24,600 and, like, I've got no complaints with that at all. 730 00:33:24,600 --> 00:33:27,360 It's a very well balanced dish. 731 00:33:27,360 --> 00:33:28,960 Really, really good. Yeah. 732 00:33:31,280 --> 00:33:32,840 Holy shit! 733 00:33:32,840 --> 00:33:34,560 Far out. 734 00:33:34,560 --> 00:33:37,720 Things are really intensifying right now. 735 00:33:37,720 --> 00:33:40,560 Rhi and Brent, they've sent out their entrees. 736 00:33:40,560 --> 00:33:43,000 I'm still working on my scampi mixture. 737 00:33:43,000 --> 00:33:44,120 Bloody scampi. 738 00:33:45,240 --> 00:33:46,680 Time's ticking away. 739 00:33:46,680 --> 00:33:49,040 BRENT: Service, please. 740 00:33:49,040 --> 00:33:50,240 Entrees goes out. 741 00:33:50,240 --> 00:33:51,640 I don't even have time to celebrate, 742 00:33:51,640 --> 00:33:54,200 'cause I've got bigger problems behind me with my main. 743 00:33:54,200 --> 00:33:55,400 Alright. 744 00:33:55,400 --> 00:33:56,720 Time to check the pork. 745 00:33:58,040 --> 00:34:00,880 Hey, Shannon, can I get a hand? Yep, coming now, mate. 746 00:34:00,880 --> 00:34:03,080 Stress levels are through the roof. 747 00:34:04,320 --> 00:34:07,520 If my main part of my main dish doesn't work, 748 00:34:07,520 --> 00:34:10,040 that's it, it's game over. 749 00:34:10,040 --> 00:34:11,920 (DRAMATIC MUSIC) 750 00:34:21,000 --> 00:34:24,040 Turn it upside down when you're cutting it. So it should be... 751 00:34:24,040 --> 00:34:27,920 Just cut one slice, see how that goes, so... 752 00:34:27,920 --> 00:34:29,120 (CRACKLING CRUNCHES) 753 00:34:31,880 --> 00:34:33,680 It's good. Yeah, it's great. 754 00:34:33,680 --> 00:34:35,000 Taste it. 755 00:34:35,000 --> 00:34:37,320 It's very...perfectly cooked. 756 00:34:37,320 --> 00:34:40,040 I'm happy with the cook of the pork belly. 757 00:34:40,040 --> 00:34:41,920 Just, you know, crackled up perfectly 758 00:34:41,920 --> 00:34:43,280 and still nice and tender. 759 00:34:43,280 --> 00:34:44,880 It's good. Well done. 760 00:34:44,880 --> 00:34:46,600 Oh, man. 761 00:34:46,600 --> 00:34:49,040 But I've got no time for a breath or anything. 762 00:34:49,040 --> 00:34:50,520 I've got to finish my salsa... 763 00:34:50,520 --> 00:34:52,760 It smells nice. Yeah. 764 00:34:52,760 --> 00:34:55,000 So... Take a little bit of the char off. 765 00:34:55,000 --> 00:34:57,600 OK, so all of it diced up into a... Not quite neat, yeah? 766 00:34:57,600 --> 00:34:58,600 No, not neat. 767 00:34:58,600 --> 00:35:00,640 ..and balance my pork sauce. 768 00:35:01,680 --> 00:35:03,440 DECLAN: Alright, alright. 769 00:35:03,440 --> 00:35:04,520 Beautiful. 770 00:35:04,520 --> 00:35:09,040 With my entree, I'm going for, you know, a prawn toast, 771 00:35:09,040 --> 00:35:12,160 but I'm trying to elevate this dish and use scampis. 772 00:35:12,160 --> 00:35:15,320 I have fried my scampi toast. 773 00:35:17,320 --> 00:35:18,760 Time to plate up. 774 00:35:18,760 --> 00:35:22,080 And it's frantic. You know, things haven't really gone to plan. 775 00:35:23,800 --> 00:35:28,480 This entree is maybe not as refined as I would have liked. 776 00:35:28,480 --> 00:35:31,120 But I've got that crispy cos lettuce, 777 00:35:31,120 --> 00:35:33,000 my prawn toast sitting on top, 778 00:35:33,000 --> 00:35:35,720 some dots of chilli mayonnaise and caviar. 779 00:35:37,000 --> 00:35:40,480 So I think its gonna be tasty and full of flavour. 780 00:35:40,480 --> 00:35:42,680 Alright. Service, please. Thank you. 781 00:35:42,680 --> 00:35:44,560 (GANTRY CONTESTANTS CHEER) Yes, Deccy! 782 00:35:44,560 --> 00:35:48,520 I'm relieved, but I've got a million things running through my mind. 783 00:35:48,520 --> 00:35:51,200 I'm thinking about cooking the fish off for main. 784 00:35:51,200 --> 00:35:53,520 There's still a lot to do for my dessert. 785 00:35:55,480 --> 00:35:56,720 Thank you. Oh, thank you. 786 00:35:56,720 --> 00:35:57,720 Thank you. 787 00:36:00,320 --> 00:36:04,880 So, Declan's entree of scampi toast with chilli jam and caviar. 788 00:36:06,920 --> 00:36:09,960 Very generous distribution of caviar over the top. 789 00:36:09,960 --> 00:36:12,480 (SUSPENSEFUL MUSIC) 790 00:36:27,120 --> 00:36:31,200 OK, I think this one reeks of Declan going, 791 00:36:31,200 --> 00:36:33,320 "Let's do something with prawn toast. 792 00:36:33,320 --> 00:36:35,680 "Let's try and step it up a notch." 793 00:36:35,680 --> 00:36:37,360 If you're gonna step it up a notch, 794 00:36:37,360 --> 00:36:39,280 it has to be better than the original, 795 00:36:39,280 --> 00:36:41,080 and I think he's missed the mark, unfortunately. 796 00:36:41,080 --> 00:36:44,440 I think it was a nice amount of colour on the prawn toast. 797 00:36:44,440 --> 00:36:49,360 But the mousse, it's just, like, mushy protein in there. 798 00:36:49,360 --> 00:36:52,920 And there were so many aromats in the actual mousse itself, 799 00:36:52,920 --> 00:36:55,520 like, you couldn't even taste the caviar. 800 00:36:56,840 --> 00:37:00,160 And there was a decent amount of caviar on there, like... 801 00:37:00,160 --> 00:37:03,920 Prawn toast is prawn toast because the texture of prawns 802 00:37:03,920 --> 00:37:06,840 just lends itself so well to being pulverised 803 00:37:06,840 --> 00:37:09,040 and not losing its integrity, 804 00:37:09,040 --> 00:37:12,360 so you do get that beautiful, bouncy texture when you eat it. 805 00:37:12,360 --> 00:37:13,440 Scampi doesn't do that. 806 00:37:14,800 --> 00:37:15,920 Which is a real shame. 807 00:37:15,920 --> 00:37:19,080 And then the chilli mayonnaise, it feels like an afterthought. 808 00:37:19,080 --> 00:37:23,040 So I'm a bit disappointed for Declan today. 809 00:37:24,600 --> 00:37:27,520 What I hope is he's gonna back up a main course 810 00:37:27,520 --> 00:37:30,840 and a dessert at full whack. 811 00:37:30,840 --> 00:37:32,920 (INTENSE MUSIC) 812 00:37:32,920 --> 00:37:36,240 The.. What's... Is that alright? BRENT: Yeah. 813 00:37:36,240 --> 00:37:39,120 So right now, I'm getting onto my main. 814 00:37:41,600 --> 00:37:46,240 The charred salsa brings that sweetness, that refreshingness, 815 00:37:46,240 --> 00:37:47,640 the acidity. 816 00:37:47,640 --> 00:37:51,560 Then the sauce, I think it tastes great. 817 00:37:51,560 --> 00:37:53,080 Not too rich. 818 00:37:53,080 --> 00:37:56,480 You know, the pork meat is beautiful and tender, 819 00:37:56,480 --> 00:37:58,440 but I'm just hoping 820 00:37:58,440 --> 00:37:59,560 that, you know, 821 00:37:59,560 --> 00:38:02,360 the pork crackling is absolutely perfect. 822 00:38:02,360 --> 00:38:03,680 Alright, service, please. 823 00:38:03,680 --> 00:38:06,000 MALISSA: Beautiful! Well done, Brent! 824 00:38:07,520 --> 00:38:09,280 JOCK: Ohhh. Thank you. 825 00:38:09,280 --> 00:38:10,880 Alright! Thank you. 826 00:38:10,880 --> 00:38:13,440 OK, so, main from Brent. 827 00:38:13,440 --> 00:38:16,240 Pork belly with pork sauce and charred salsa. 828 00:38:17,920 --> 00:38:19,760 Looks pretty good. Doesn't it? 829 00:38:19,760 --> 00:38:20,760 Mm. 830 00:38:20,760 --> 00:38:21,760 It smells pretty good. 831 00:38:21,760 --> 00:38:23,360 Smells good. Smells amazing. 832 00:38:29,040 --> 00:38:31,480 (CRACKLING CRUNCHES) 833 00:38:31,480 --> 00:38:33,560 Sounds crispy. Sounds good. 834 00:38:46,000 --> 00:38:47,480 That's good. 835 00:38:47,480 --> 00:38:49,200 Toffee-crisp all the way. 836 00:38:50,840 --> 00:38:54,000 The promise of a golden, crunchy pork crackling 837 00:38:54,000 --> 00:38:55,800 is always something that I'm going to order. 838 00:38:55,800 --> 00:38:57,720 And end-to-end, beautifully crisp 839 00:38:57,720 --> 00:38:59,600 and it had that great, satisfying crunch about it 840 00:38:59,600 --> 00:39:01,480 that you really, really want. 841 00:39:01,480 --> 00:39:05,520 So that great contrast of the crunchy and the succulent, 842 00:39:05,520 --> 00:39:07,400 it was really beautifully done. 843 00:39:09,400 --> 00:39:13,560 In terms of, again, a dish that I could just go, "Brent!" 844 00:39:13,560 --> 00:39:15,000 (CHUCKLES) 845 00:39:15,000 --> 00:39:16,080 This is another one, right? 846 00:39:17,280 --> 00:39:18,840 I loved the sauce, 847 00:39:18,840 --> 00:39:22,200 but the pork was super fatty and rich on that side, 848 00:39:22,200 --> 00:39:24,640 and the other side, you had that sort of tropical pineapple, 849 00:39:24,640 --> 00:39:27,280 so it came together from the outside in. 850 00:39:27,280 --> 00:39:29,840 I really enjoyed that. It was really great. 851 00:39:33,520 --> 00:39:35,640 RHIANNON: This is the last one. 852 00:39:37,240 --> 00:39:38,280 They're out, so that's great. 853 00:39:38,280 --> 00:39:40,400 But, yeah, now I've got to get on the main, 854 00:39:40,400 --> 00:39:41,800 'cause now my potatoes haven't worked out, 855 00:39:41,800 --> 00:39:43,600 so I've got to really start on something else. 856 00:39:47,880 --> 00:39:51,200 Yeah, I was planning on cooking massaman-style short rib 857 00:39:51,200 --> 00:39:53,280 with fondant potato. 858 00:39:53,280 --> 00:39:55,880 Oh, my God! 859 00:39:55,880 --> 00:39:59,000 At this point in the cook I was hoping the potatoes would be done. 860 00:40:00,480 --> 00:40:02,960 I was hoping my salad would be made. 861 00:40:02,960 --> 00:40:07,200 And all I have to do is take that sauce out of those pressure cookers 862 00:40:07,200 --> 00:40:08,440 and balance it. 863 00:40:08,440 --> 00:40:10,920 Oh! I feel like I'm just beginning again. 864 00:40:10,920 --> 00:40:12,320 Bloody hell. 865 00:40:24,120 --> 00:40:25,840 (GANTRY CONTESTANTS CHEER) (STEAM HISSES) 866 00:40:25,840 --> 00:40:28,120 (GANTRY CONTESTANT WHISTLES) Pressure cooker. 867 00:40:28,120 --> 00:40:29,520 PHIL: Let's go! 868 00:40:29,520 --> 00:40:33,120 I've got nothing done except these beef ribs. 869 00:40:35,080 --> 00:40:38,240 SHANNON: Hurry, please, Rhiannon. We've got one starting plate-up. 870 00:40:38,240 --> 00:40:39,960 Brent's already there. 871 00:40:39,960 --> 00:40:43,440 So it is, like, "OK, I've got to get onto this." 872 00:40:43,440 --> 00:40:45,840 I've got to actually take this out and reduce it. 873 00:40:45,840 --> 00:40:47,240 It's nicely cooked. 874 00:40:47,240 --> 00:40:48,240 Yeah? Yeah. 875 00:40:50,440 --> 00:40:53,280 I've just got to sieve it and then I'll... 876 00:40:53,280 --> 00:40:55,040 I'm just gonna keep working hard and fighting, 877 00:40:55,040 --> 00:40:57,680 because I haven't come this far for nothing. 878 00:40:57,680 --> 00:40:59,680 I've burnt the fondant potatoes 879 00:40:59,680 --> 00:41:02,200 and I know they cannot go on the plate. 880 00:41:02,200 --> 00:41:04,800 So I'm like, "OK, what am I gonna do?" 881 00:41:04,800 --> 00:41:06,960 I still would like to have a potato element. 882 00:41:06,960 --> 00:41:10,040 Because it ties in with the massaman beef curry. 883 00:41:11,920 --> 00:41:14,640 What about if I deep-fry some potatoes? 884 00:41:15,640 --> 00:41:18,880 Nothing like a thousand pivots in a cook. 885 00:41:18,880 --> 00:41:21,880 I need to get the skates on and make sure I get this dish out. 886 00:41:21,880 --> 00:41:24,520 They're gonna be good once I salt them up. 887 00:41:24,520 --> 00:41:27,280 (INTENSE MUSIC) 888 00:41:27,280 --> 00:41:28,680 Time's ticking. 889 00:41:31,080 --> 00:41:33,040 Alright, this is my last one. 890 00:41:33,040 --> 00:41:35,680 Beautiful. Service, please. 891 00:41:35,680 --> 00:41:36,760 Thanks, guys. 892 00:41:36,760 --> 00:41:38,760 That's it for the entree. 893 00:41:38,760 --> 00:41:40,920 I'm behind. 894 00:41:40,920 --> 00:41:43,280 Get your plates or bowls warm. Thank you. 895 00:41:43,280 --> 00:41:45,760 There's still so much to do. 896 00:41:47,000 --> 00:41:49,720 My main's a green curry with blue-eye trevalla 897 00:41:49,720 --> 00:41:50,720 and Thai eggplant. 898 00:41:50,720 --> 00:41:51,800 These eggplants? 899 00:41:51,800 --> 00:41:54,400 Yeah, they're going in with the curry sauce. 900 00:41:54,400 --> 00:41:57,880 My curry sauce, it's been simmering away for hours. 901 00:41:57,880 --> 00:42:00,360 I've got to add some more stock to it, 902 00:42:00,360 --> 00:42:03,640 balance out those flavours with palm sugar and fish sauce, 903 00:42:03,640 --> 00:42:07,640 and just keep letting it simmer away for as long as it needs. 904 00:42:07,640 --> 00:42:10,040 So now I've just got to cook the fish. 905 00:42:12,360 --> 00:42:14,800 I think the key to cooking great fish 906 00:42:14,800 --> 00:42:17,880 is having that consistency throughout the whole fillet you're serving. 907 00:42:17,880 --> 00:42:21,600 The bloody cook on the fish, I just want it to be perfect. 908 00:42:21,600 --> 00:42:23,720 ROBBIE: You only got a few more to go, brother. 909 00:42:25,680 --> 00:42:26,680 Alright. 910 00:42:29,320 --> 00:42:30,560 RHIANNON: That looks pretty good. 911 00:42:30,560 --> 00:42:32,560 I've got that salad, I've got the chips. 912 00:42:32,560 --> 00:42:34,080 SHANNON: OK. 913 00:42:34,080 --> 00:42:36,920 Salt on while it's hot. Yeah, definitely. 914 00:42:36,920 --> 00:42:39,000 OK, start plating. 915 00:42:39,000 --> 00:42:40,800 Oh, my God, it's time to serve the main, 916 00:42:40,800 --> 00:42:45,480 and even though it's not what I was originally gonna put on the plate, 917 00:42:45,480 --> 00:42:49,280 I'm thinking, "Wow, I've pulled this together." 918 00:42:49,280 --> 00:42:50,760 I'm gonna get this dish out. 919 00:42:50,760 --> 00:42:52,440 Didn't think you'd be doing this, huh? 920 00:42:52,440 --> 00:42:53,840 Never in my life, Shannon. 921 00:42:53,840 --> 00:42:57,440 Well, you're doing it now. Literally a dream come true. 922 00:42:57,440 --> 00:43:00,400 So I've got my beautiful piece of beef in the middle 923 00:43:00,400 --> 00:43:02,200 and it's so tender. 924 00:43:02,200 --> 00:43:04,240 The sauce actually tastes pretty good. 925 00:43:04,240 --> 00:43:06,600 It's balanced out. 926 00:43:06,600 --> 00:43:08,960 And I've got my gorgeous crunchy apple salad 927 00:43:08,960 --> 00:43:10,640 and those crispy potatoes on top. 928 00:43:10,640 --> 00:43:13,200 A bit different to the fondant potato. 929 00:43:13,200 --> 00:43:15,320 The crispy potatoes are awesome! 930 00:43:15,320 --> 00:43:16,920 Why didn't I think of this before? 931 00:43:18,440 --> 00:43:21,880 Service, please. (GANTRY CONTESTANTS CHEER) 932 00:43:21,880 --> 00:43:23,880 Whoo! Whoo-hoo! 933 00:43:26,960 --> 00:43:29,360 JOCK: Thank you. Hey, thank you. 934 00:43:30,720 --> 00:43:33,000 Rhiannon's main. 935 00:43:33,000 --> 00:43:36,960 Beef short rib with salad and potatoes. 936 00:43:36,960 --> 00:43:39,120 As we can see, 937 00:43:39,120 --> 00:43:42,480 evolved in its looks and its execution. 938 00:43:44,800 --> 00:43:46,960 (SUSPENSEFUL MUSIC) 939 00:43:59,400 --> 00:44:02,720 Alright, let's start with the short rib. 940 00:44:02,720 --> 00:44:04,680 How well was that cooked? 941 00:44:04,680 --> 00:44:05,800 Stunning. 942 00:44:05,800 --> 00:44:07,640 Unbelievable. Like, you could just... 943 00:44:07,640 --> 00:44:09,320 You don't even need a fork and knife. 944 00:44:09,320 --> 00:44:10,800 You could have just used a spoon. 945 00:44:10,800 --> 00:44:12,240 Beautifully succulent. 946 00:44:13,800 --> 00:44:16,200 Obviously, the pomme fondante didn't make it. 947 00:44:16,200 --> 00:44:19,360 I didn't miss it. I wouldn't have wanted a pomme fondante with that. 948 00:44:19,360 --> 00:44:21,840 It would actually be too much, I think. 949 00:44:21,840 --> 00:44:25,360 Instead, she's pivoted and done a really nice slaw 950 00:44:25,360 --> 00:44:27,840 with some fried potatoes for a bit of texture, 951 00:44:27,840 --> 00:44:28,960 which I'm quite happy with. 952 00:44:28,960 --> 00:44:31,000 It kind of brought relief. 953 00:44:32,080 --> 00:44:36,280 I think it was a good dish, but it's been let down by this sauce. 954 00:44:36,280 --> 00:44:37,760 (TENSE MUSIC) 955 00:44:37,760 --> 00:44:40,800 I think she's over-spiced it a little bit. 956 00:44:42,040 --> 00:44:44,400 Star anise, cinnamon, cassia - 957 00:44:44,400 --> 00:44:46,280 there's a lot going on. 958 00:44:46,280 --> 00:44:49,600 Just...it's the semifinal, man, and when... 959 00:44:49,600 --> 00:44:51,520 It's one thing that could bring you down. 960 00:44:53,480 --> 00:44:55,280 Yes, I liked how the beef was cooked, 961 00:44:55,280 --> 00:44:57,240 but you're playing with fire 962 00:44:57,240 --> 00:45:01,000 when you throw a bunch of spices into a braising liquor 963 00:45:01,000 --> 00:45:04,720 and then start to reduce into a sauce. 964 00:45:04,720 --> 00:45:07,720 It can go wrong very quickly, 965 00:45:07,720 --> 00:45:10,360 and I think it's evident right here. 966 00:45:10,360 --> 00:45:12,120 It is so overpowering. 967 00:45:14,720 --> 00:45:17,920 The sauce was heading in the right direction, 968 00:45:17,920 --> 00:45:20,560 but just that little bit too much spice. 969 00:45:22,240 --> 00:45:23,760 I'm a bit disappointed. 970 00:45:23,760 --> 00:45:24,800 It's a tough one. 971 00:45:29,080 --> 00:45:30,480 BRENT: Oh, man. 972 00:45:32,320 --> 00:45:35,600 I'm so exhausted but this is the final push. 973 00:45:35,600 --> 00:45:38,600 Come on, Brent! Come on, buddy! Whoo! 974 00:45:38,600 --> 00:45:40,840 I'm just working on the final touches of my dessert. 975 00:45:40,840 --> 00:45:42,640 Take me through what you've got to do. 976 00:45:42,640 --> 00:45:45,320 Yeah, I'm just quickly putting my crumb on. 977 00:45:45,320 --> 00:45:46,800 Ice cream's just in the freezer. 978 00:45:46,800 --> 00:45:49,080 Mate, it's got to be perfect. Yeah. 979 00:45:49,080 --> 00:45:52,240 It's all a running joke about me and ice cream. I get it. 980 00:45:52,240 --> 00:45:54,680 I'm about 50-50 this season. 981 00:45:54,680 --> 00:45:57,680 But my dessert is quite simple, 982 00:45:57,680 --> 00:46:02,920 so this toasted ice cream is the star of the show. 983 00:46:02,920 --> 00:46:06,480 Without this, I've got just about nothing. 984 00:46:06,480 --> 00:46:10,600 I'm just like, "Please be set." 985 00:46:12,040 --> 00:46:14,200 CATH: His ice cream's hard, then, it looks like. 986 00:46:15,800 --> 00:46:18,560 It's frozen solid. 987 00:46:19,920 --> 00:46:22,800 It's just rock hard. 988 00:46:22,800 --> 00:46:25,200 All of a sudden, this whole competition 989 00:46:25,200 --> 00:46:27,760 looks like it's gonna be hinging on this ice cream. 990 00:46:27,760 --> 00:46:31,560 I've got to come up with, really quick, how I can fix it. 991 00:46:31,560 --> 00:46:32,680 Talk to me. 992 00:46:32,680 --> 00:46:34,520 I've just pulled the ice cream out. Yes. 993 00:46:34,520 --> 00:46:36,400 It's a little bit hard. Yeah. 994 00:46:36,400 --> 00:46:38,600 What's our plan? 995 00:46:38,600 --> 00:46:40,480 Um... 996 00:46:41,680 --> 00:46:45,320 DECLAN: Alright, bing, bang, boom. It's ready. 997 00:46:45,320 --> 00:46:47,320 So, I've got my blue-eye trevalla, 998 00:46:47,320 --> 00:46:49,560 and I'm hoping they're all perfect and golden. 999 00:46:49,560 --> 00:46:50,560 Whew! 1000 00:46:50,560 --> 00:46:54,480 Green curry sauce that's been cooking away, 1001 00:46:54,480 --> 00:46:55,840 and the Thai eggplant halves. 1002 00:46:55,840 --> 00:46:57,880 ROBBIE: Come on, brother. Come on, mate. 1003 00:46:57,880 --> 00:46:59,160 So I'm ready to go. 1004 00:46:59,160 --> 00:47:02,800 Alright, service, please. (GANTRY CONTESTANTS CHEER) 1005 00:47:02,800 --> 00:47:05,760 I'm really excited how this is coming together. 1006 00:47:05,760 --> 00:47:06,960 Thank you, thank you. 1007 00:47:09,680 --> 00:47:11,280 (SUSPENSEFUL MUSIC) 1008 00:47:11,280 --> 00:47:13,320 Oh, thank you. Thank you. 1009 00:47:15,800 --> 00:47:17,280 Thanks very much. 1010 00:47:17,280 --> 00:47:21,360 Alright, so this is Declan's main of blue-eye trevalla 1011 00:47:21,360 --> 00:47:25,040 with sauteed spinach, green curry and steamed rice. 1012 00:47:32,920 --> 00:47:35,320 (SUSPENSEFUL MUSIC) 1013 00:47:38,520 --> 00:47:40,440 Very interesting. 1014 00:47:47,680 --> 00:47:50,040 Um, my fish was perfect. 1015 00:47:50,040 --> 00:47:53,920 But the problem lies with the sauce. 1016 00:47:54,920 --> 00:47:57,960 Yes, there's a decent amount of flavour in there, 1017 00:47:57,960 --> 00:47:59,640 and, yes, it's balanced pretty well. 1018 00:47:59,640 --> 00:48:02,120 But it's just... It feels lifeless. 1019 00:48:02,120 --> 00:48:03,480 Yeah. 1020 00:48:03,480 --> 00:48:04,800 It feels lifeless. 1021 00:48:06,200 --> 00:48:09,400 He's had too much time to cook this sauce. 1022 00:48:09,400 --> 00:48:12,120 That was the first thing he got onto. 1023 00:48:12,120 --> 00:48:16,840 So that's been on the stove for such a long time, 1024 00:48:16,840 --> 00:48:19,480 and I think it just pulled the life out of it. 1025 00:48:21,680 --> 00:48:23,840 Great to see Declan, even under pressure, 1026 00:48:23,840 --> 00:48:25,760 nailing fish. 1027 00:48:25,760 --> 00:48:27,240 Stunning. 1028 00:48:27,240 --> 00:48:30,040 Perfectly set, beautiful piece of fish. 1029 00:48:30,040 --> 00:48:32,360 And crispy skin as well. 1030 00:48:32,360 --> 00:48:35,680 I think the pressures that Declan felt with his entree, right, 1031 00:48:35,680 --> 00:48:38,160 when the wheels fell off that first dish, 1032 00:48:38,160 --> 00:48:40,000 this became the lost child. 1033 00:48:40,000 --> 00:48:43,520 He's like, "Fish, I can take care of. It's fine. It'll be alright." 1034 00:48:43,520 --> 00:48:47,400 But then he left himself no time to refine this. 1035 00:48:47,400 --> 00:48:48,680 I'm gutted for him, 1036 00:48:48,680 --> 00:48:51,160 because I know that he would have wanted something better than this. 1037 00:48:54,600 --> 00:48:58,440 The mains are out of the way, and as it stands right now, 1038 00:48:58,440 --> 00:49:01,920 I'm gonna call it and say a win from Rhiannon on the entree. 1039 00:49:01,920 --> 00:49:02,920 100%. 1040 00:49:02,920 --> 00:49:06,000 Absolutely. The win for Brent on the main. 1041 00:49:06,000 --> 00:49:07,440 ANDY AND JOCK: Yeah. 1042 00:49:08,520 --> 00:49:13,080 So Declan is going to have to give us a perfect dessert 1043 00:49:13,080 --> 00:49:15,000 if he is going to stay in the game. 1044 00:49:28,280 --> 00:49:31,400 Applications for contestants are now open. 1045 00:49:31,400 --> 00:49:33,400 Head to the link and apply. 1046 00:49:33,400 --> 00:49:35,480 (UPLIFTING MUSIC) 1047 00:49:39,320 --> 00:49:41,400 RHIANNON: There you go. Thanks, guys. 1048 00:49:42,440 --> 00:49:44,320 CATH: That's it, Rhi! Yeah! 1049 00:49:44,320 --> 00:49:45,600 Done! Whoo-hoo! 1050 00:49:45,600 --> 00:49:47,600 Oh, my God, last main dish is out. 1051 00:49:47,600 --> 00:49:51,200 It's like you've just been to the best birthday party 1052 00:49:51,200 --> 00:49:53,280 and you're just celebrating and it's like, 1053 00:49:53,280 --> 00:49:55,040 "Oh, my God, I just did this." 1054 00:49:55,040 --> 00:49:56,640 And it's like, "Oh, hang on a minute. 1055 00:49:56,640 --> 00:49:58,320 "I've gotta do dessert." 1056 00:50:00,120 --> 00:50:02,200 How are you feeling? Need a beer. 1057 00:50:02,200 --> 00:50:03,800 (BOTH LAUGH) 1058 00:50:03,800 --> 00:50:06,400 Yeah, so it's time to take the panna cottas out of the fridge 1059 00:50:06,400 --> 00:50:07,920 and check that they've set. 1060 00:50:08,960 --> 00:50:12,520 Better have bloody set. Eased... On the side. Yep. 1061 00:50:12,520 --> 00:50:15,160 So much is riding on this moment. 1062 00:50:15,160 --> 00:50:16,960 (TENSE MUSIC) 1063 00:50:28,120 --> 00:50:31,480 Yay! CATH: Yay, Rhiannon! 1064 00:50:31,480 --> 00:50:32,960 How good is this? 1065 00:50:32,960 --> 00:50:37,360 I'm just hoping they're set. I didn't need another fail today. 1066 00:50:37,360 --> 00:50:39,840 I'm making this beautiful fruit salad. 1067 00:50:39,840 --> 00:50:42,040 I've got the finger lime syrup on. 1068 00:50:42,040 --> 00:50:45,320 And it's like, "Oh, OK, don't stop, don't stop, don't stop 1069 00:50:45,320 --> 00:50:47,400 "until that last dish goes out." 1070 00:50:48,920 --> 00:50:52,440 ROBBIE: You right, brother? You're doing really well, Declan. 1071 00:50:52,440 --> 00:50:53,800 (LAUGHS) Far out. 1072 00:50:53,800 --> 00:50:55,280 Time has flown by, 1073 00:50:55,280 --> 00:50:58,040 and I'm feeling absolutely shattered. 1074 00:50:58,040 --> 00:51:00,560 But I've still gotta finish my dessert. 1075 00:51:02,560 --> 00:51:07,000 I pull my choux pastry out of the oven and it's looking unreal. 1076 00:51:07,000 --> 00:51:08,440 They're nice and golden. 1077 00:51:08,440 --> 00:51:10,160 They've all sort of puffed up 1078 00:51:10,160 --> 00:51:13,080 and formed the one shape that I was after. 1079 00:51:14,400 --> 00:51:16,720 I've made my tamarind caramel. 1080 00:51:16,720 --> 00:51:18,840 Alright, caramel, caramel, caramel. 1081 00:51:18,840 --> 00:51:22,200 Now I need to work on my pandan custard. 1082 00:51:22,200 --> 00:51:24,280 How long's it gonna take you to make this custard? 1083 00:51:24,280 --> 00:51:27,960 Ah, probably too long. I'll be able to do it. 1084 00:51:27,960 --> 00:51:30,600 It'll be 15 minutes, 10 minutes. 1085 00:51:30,600 --> 00:51:33,800 This is so intense, and it's... 1086 00:51:33,800 --> 00:51:37,200 It's so much harder than what I was expecting. 1087 00:51:37,200 --> 00:51:40,160 If I had my time back, I'd definitely go a bit simpler 1088 00:51:40,160 --> 00:51:42,280 and make it a bit easier for myself. 1089 00:51:42,280 --> 00:51:43,760 (SIGHS) 1090 00:51:48,760 --> 00:51:51,120 BRENT: Yeah, I'm worried about the ice cream. 1091 00:51:51,120 --> 00:51:53,440 It's been sitting on the bench. 1092 00:51:53,440 --> 00:51:55,840 I'm hoping that it's getting soft. 1093 00:51:59,840 --> 00:52:03,280 I want the perfect texture. I want that nice creaminess. 1094 00:52:08,280 --> 00:52:10,040 And I think it's just delicious. 1095 00:52:11,760 --> 00:52:13,760 Good? Well done. Yep. 1096 00:52:13,760 --> 00:52:14,760 Good. 1097 00:52:15,840 --> 00:52:18,120 I could just melt into a puddle right now. 1098 00:52:19,480 --> 00:52:22,920 So, I start with the bed of the macadamia crumb. 1099 00:52:22,920 --> 00:52:26,680 Then the pickled mango goes around the outside. 1100 00:52:26,680 --> 00:52:29,560 Big scoop of this toasted coconut ice cream. 1101 00:52:29,560 --> 00:52:34,000 And then in a little jug is the tapioca pearl brown sugar syrup. 1102 00:52:34,000 --> 00:52:37,000 The diner will just pour it onto their ice cream. 1103 00:52:37,000 --> 00:52:39,160 It runs down and then they dig in. 1104 00:52:39,160 --> 00:52:42,040 Service, please. Thank you. 1105 00:52:49,760 --> 00:52:51,160 ANDY: Thank you. 1106 00:52:51,160 --> 00:52:53,600 MELISSA: Thank you. JOCK: Thank you. 1107 00:52:53,600 --> 00:52:54,840 Alright. Ooh. 1108 00:52:54,840 --> 00:52:57,040 Brent's dessert of coconut ice cream 1109 00:52:57,040 --> 00:53:01,760 with pickled mango and brown sugar tapioca pearls. 1110 00:53:01,760 --> 00:53:03,400 Where's the pearls? Oh, they're in here. 1111 00:53:04,400 --> 00:53:05,640 Ohhh. 1112 00:53:27,480 --> 00:53:29,000 Nice little dessert from Brent. 1113 00:53:29,000 --> 00:53:32,280 The texture of that coconut ice cream was epic. 1114 00:53:32,280 --> 00:53:35,680 That crumb is delicious, but it's got a fair bit of sugar in it. 1115 00:53:35,680 --> 00:53:40,120 The macadamias could've been toasted just a little bit further 1116 00:53:40,120 --> 00:53:42,160 to try and pull back some of that sugar. 1117 00:53:42,160 --> 00:53:43,720 Some really great components in there. 1118 00:53:43,720 --> 00:53:46,000 I just felt it was a little bit sweet. 1119 00:53:46,000 --> 00:53:48,840 I get where you're coming from in terms of being too sweet, 1120 00:53:48,840 --> 00:53:52,960 but I think, for me, somehow the sweetness makes sense. 1121 00:53:52,960 --> 00:53:55,040 It's delicious, and so it sort of had 1122 00:53:55,040 --> 00:53:57,880 that slightly nostalgic feeling for me. 1123 00:53:59,040 --> 00:54:00,760 Clearly, I did enjoy it. 1124 00:54:00,760 --> 00:54:03,400 I did take all of the tapioca pearls and put them in it. 1125 00:54:03,400 --> 00:54:04,920 Love the texture of it. 1126 00:54:04,920 --> 00:54:07,400 I love these types of desserts as well. 1127 00:54:08,880 --> 00:54:11,320 (TENSE MUSIC) 1128 00:54:11,320 --> 00:54:14,280 My panna cotta's got a little bit of wobble. 1129 00:54:17,600 --> 00:54:20,240 I'm pretty much taking everyone to North Queensland today. 1130 00:54:21,240 --> 00:54:23,800 I'm putting the fruit salad around them 1131 00:54:23,800 --> 00:54:27,160 and this pink finger lime syrup on top. 1132 00:54:29,440 --> 00:54:31,240 And I'm really bloody happy with it. 1133 00:54:34,400 --> 00:54:36,000 Service, please. 1134 00:54:36,000 --> 00:54:38,480 This is me on a plate. 1135 00:54:38,480 --> 00:54:41,400 All North Queensland, you drive up and down the highway, 1136 00:54:41,400 --> 00:54:45,320 there's pineapples, there's mangoes, there's passionfruit. 1137 00:54:45,320 --> 00:54:47,520 This is just a tropical delight. 1138 00:54:47,520 --> 00:54:48,720 Home stretch. 1139 00:54:48,720 --> 00:54:51,640 And I can actually see the end. 1140 00:54:53,160 --> 00:54:56,960 ANDY: Here they come. Holy dooley. 1141 00:54:56,960 --> 00:54:58,640 Here we go. Thank you. 1142 00:54:58,640 --> 00:55:00,240 Thank you. Thank you. 1143 00:55:00,240 --> 00:55:02,360 Look at that. 1144 00:55:03,440 --> 00:55:05,120 Oh, you've gotta be happy with that. 1145 00:55:05,120 --> 00:55:06,640 Yeah. 1146 00:55:06,640 --> 00:55:08,360 Doing the dance. 1147 00:55:09,360 --> 00:55:11,840 Rhiannon's dessert of lemongrass panna cotta 1148 00:55:11,840 --> 00:55:13,840 with pineapple, mango and passionfruit, 1149 00:55:13,840 --> 00:55:15,320 and a finger lime syrup. 1150 00:55:37,240 --> 00:55:39,160 Look, you can't be unhappy 1151 00:55:39,160 --> 00:55:42,440 with a panna cotta that arrives with that much wobble going on. 1152 00:55:42,440 --> 00:55:44,120 That is spectacular. 1153 00:55:44,120 --> 00:55:46,640 I have to say, the salsa around the sides, 1154 00:55:46,640 --> 00:55:49,760 you know, there's something really nostalgically Australian 1155 00:55:49,760 --> 00:55:52,120 about that combination of tropical fruits. 1156 00:55:52,120 --> 00:55:53,400 It's pure Rhiannon. 1157 00:55:53,400 --> 00:55:54,720 Yeah, I'm with you. 1158 00:55:54,720 --> 00:55:57,760 The set on the panna cotta was absolutely beautiful. 1159 00:55:57,760 --> 00:56:02,160 And the texture and the flavour of lemongrass was fantastic. 1160 00:56:02,160 --> 00:56:04,360 She will be stoked with this. 1161 00:56:04,360 --> 00:56:08,320 Hey, I'm so happy that she's made something that just reads Rhiannon. 1162 00:56:08,320 --> 00:56:11,160 Yeah. I love her. And I love her food. 1163 00:56:11,160 --> 00:56:12,480 And this is her food. 1164 00:56:12,480 --> 00:56:14,760 Yeah, it's sunshine on a plate. Yeah. 1165 00:56:21,240 --> 00:56:23,200 Service, please. Thank you. 1166 00:56:23,200 --> 00:56:24,920 That's the last. 1167 00:56:26,720 --> 00:56:27,920 Yee-ha. 1168 00:56:27,920 --> 00:56:29,040 CATH: Is that it, Rhiannon?! 1169 00:56:29,040 --> 00:56:31,440 That's it! (ALL CHEER) 1170 00:56:34,200 --> 00:56:35,520 Service, please. 1171 00:56:37,320 --> 00:56:39,720 Oh, man. 1172 00:56:41,800 --> 00:56:43,720 (BOTH SPEAK INDISTINCTLY) 1173 00:56:43,720 --> 00:56:45,000 (UPLIFTING MUSIC) 1174 00:56:47,040 --> 00:56:48,880 It's been a long, long ride. 1175 00:56:48,880 --> 00:56:50,960 And it's a lot... It's a lot, um... 1176 00:56:51,960 --> 00:56:55,040 Big challenge, you know, um... 1177 00:56:56,400 --> 00:56:57,920 Yeah. Feels good, but. 1178 00:56:57,920 --> 00:57:00,880 Yeah, super proud, super proud. 1179 00:57:00,880 --> 00:57:04,240 SHANNON: Custard, you all good there? Custard's in the freezer, cooling. 1180 00:57:04,240 --> 00:57:06,000 Happy with the stabilisation of it? Yeah. 1181 00:57:06,000 --> 00:57:08,960 Brent and Rhi, they've both finished their service, 1182 00:57:08,960 --> 00:57:11,640 but I still haven't plated up desserts. 1183 00:57:13,200 --> 00:57:16,680 I start with a swirl of tamarind caramel. 1184 00:57:16,680 --> 00:57:19,000 Slice the choux in half. 1185 00:57:20,840 --> 00:57:23,200 These choux buns, they're looking a lot fancier 1186 00:57:23,200 --> 00:57:26,080 than my traditional choux bun that I've been making. 1187 00:57:26,080 --> 00:57:28,840 I've got that pandan custard. 1188 00:57:28,840 --> 00:57:31,120 Pineapple salsa in the middle. 1189 00:57:31,120 --> 00:57:32,480 CATH: Oh, looks awesome. 1190 00:57:32,480 --> 00:57:33,840 Well done, Declan. 1191 00:57:33,840 --> 00:57:35,440 These are looking beautiful. 1192 00:57:35,440 --> 00:57:38,840 I've outdone my expectations on the look. 1193 00:57:38,840 --> 00:57:40,880 Thank you, guys. Service, please. 1194 00:57:42,480 --> 00:57:45,880 I gave it my all, and I hope I've done enough 1195 00:57:45,880 --> 00:57:48,400 to earn that spot in the grand finale. 1196 00:57:57,400 --> 00:58:00,520 (TENSE MUSIC) 1197 00:58:00,520 --> 00:58:02,760 Alright. Thank you. Thank you. 1198 00:58:02,760 --> 00:58:05,480 This is Declan's dessert of choux buns 1199 00:58:05,480 --> 00:58:09,840 with kaya, charred pineapple and tamarind caramel. 1200 00:58:11,160 --> 00:58:13,040 Nicely done. 1201 00:58:32,880 --> 00:58:34,800 I've gotta commend Declan on this. 1202 00:58:34,800 --> 00:58:36,520 Like, he's really pushed the boat out. 1203 00:58:36,520 --> 00:58:40,760 He's done a Paris-Brest times 23 of this. 1204 00:58:40,760 --> 00:58:45,000 So I feel he's executed that so well. 1205 00:58:45,000 --> 00:58:47,280 It's not easy... No, they have to be cooked perfectly. 1206 00:58:47,280 --> 00:58:50,000 They have to be cooked perfectly and piped perfectly. 1207 00:58:51,000 --> 00:58:52,400 The choux... 1208 00:58:52,400 --> 00:58:53,520 ..brilliant. 1209 00:58:53,520 --> 00:58:55,480 10 out of 10. 10 out of 10. 1210 00:58:56,960 --> 00:59:00,200 The bit that I have the most problem with... 1211 00:59:01,280 --> 00:59:04,080 ..is the cream in the inside of the choux. 1212 00:59:04,080 --> 00:59:08,480 It's chalky, and he hasn't cooked the custard out enough 1213 00:59:08,480 --> 00:59:12,480 and so you've got a sort of chalky kind of texture and taste. 1214 00:59:13,480 --> 00:59:17,120 It's not making me not wanna eat it. As you can see - I ate it. 1215 00:59:17,120 --> 00:59:20,120 I mean, the flavour of it was really, really nice. 1216 00:59:21,760 --> 00:59:24,960 There's no getting away from that slightly chalky aftertaste, 1217 00:59:24,960 --> 00:59:26,600 and it definitely detracts from 1218 00:59:26,600 --> 00:59:28,800 a beautiful perfume of pandan and coconut, 1219 00:59:28,800 --> 00:59:32,040 which otherwise would've made this a perfect dish. 1220 00:59:34,400 --> 00:59:36,080 GANTRY CONTESTANT: Yes! Service, please. 1221 00:59:36,080 --> 00:59:37,640 (CHEERING AND APPLAUSE) 1222 00:59:41,840 --> 00:59:43,280 MALISSA: Go, Declan! 1223 00:59:43,280 --> 00:59:45,400 (RHIANNON SPEAKS INDISTINCTLY) Well done, guys. 1224 00:59:45,400 --> 00:59:47,400 Good job! 1225 00:59:47,400 --> 00:59:50,480 (MOMENTOUS MUSIC) (ALL SPEAK INDISTINCTLY) 1226 00:59:56,440 --> 00:59:59,000 JOCK: 70 plates, three courses, 1227 00:59:59,000 --> 01:00:01,120 and just two hands. 1228 01:00:03,440 --> 01:00:07,120 A task that would usually take a small army, 1229 01:00:07,120 --> 01:00:09,120 you each completed on your own. 1230 01:00:09,120 --> 01:00:11,120 (WHISPERS) Good job. 1231 01:00:12,160 --> 01:00:14,840 Let's not beat around the bush. It was tough. 1232 01:00:14,840 --> 01:00:15,880 Oh. 1233 01:00:15,880 --> 01:00:19,160 Shannon, you've supported these guys through thick and thin 1234 01:00:19,160 --> 01:00:20,600 all season long. 1235 01:00:20,600 --> 01:00:22,400 How'd you reckon they went today? 1236 01:00:22,400 --> 01:00:24,920 You really can't put in the job description what we did today. 1237 01:00:24,920 --> 01:00:26,200 (ALL LAUGH) 1238 01:00:27,320 --> 01:00:28,960 You should all be really proud. 1239 01:00:28,960 --> 01:00:31,000 And fingers crossed for all of you now. 1240 01:00:31,000 --> 01:00:36,160 Let's give it up for Shannon Bennett, everybody! 1241 01:00:36,160 --> 01:00:38,600 (CONTESTANTS CHEER) 1242 01:00:40,120 --> 01:00:42,640 To secure your spot in the grand finale, 1243 01:00:42,640 --> 01:00:44,760 we needed to see the absolute best of you. 1244 01:00:48,440 --> 01:00:50,080 The best entree... 1245 01:00:51,560 --> 01:00:54,240 ..it was flat-out flavour. 1246 01:00:54,240 --> 01:00:55,720 Ooh. 1247 01:00:55,720 --> 01:00:57,240 The best entree today... 1248 01:00:58,720 --> 01:01:00,600 ..was cooked by Rhiannon! 1249 01:01:00,600 --> 01:01:03,040 What?! (ALL CHEER) 1250 01:01:03,040 --> 01:01:05,480 (UPLIFTING MUSIC) 1251 01:01:13,040 --> 01:01:15,080 Yay! 1252 01:01:16,120 --> 01:01:19,400 All three mains that we tasted today, 1253 01:01:19,400 --> 01:01:21,320 they were essentially a protein and a sauce. 1254 01:01:22,480 --> 01:01:25,840 But the best main had a protein and a sauce 1255 01:01:25,840 --> 01:01:28,120 that brought out the best in one another. 1256 01:01:32,280 --> 01:01:34,840 That main was cooked by... 1257 01:01:34,840 --> 01:01:36,480 ..Brent. 1258 01:01:36,480 --> 01:01:38,920 (ALL CHEER) Yeah, Brentles! Well done, buddy. 1259 01:01:38,920 --> 01:01:40,160 Well done. 1260 01:01:51,720 --> 01:01:54,640 Declan, at this stage in the tasting, 1261 01:01:54,640 --> 01:01:59,240 you needed to bring us a dessert that blew us out of the water. 1262 01:02:01,640 --> 01:02:03,320 Your choux, 1263 01:02:03,320 --> 01:02:05,120 it was a 10 out of 10. 1264 01:02:07,360 --> 01:02:09,520 But, unfortunately... 1265 01:02:11,400 --> 01:02:13,720 ..your creme pat, it was chalky. 1266 01:02:13,720 --> 01:02:16,240 And that's why, I'm sorry, Declan, 1267 01:02:16,240 --> 01:02:20,440 you've fallen just short of the finish line, mate. 1268 01:02:20,440 --> 01:02:21,920 (LAUGHS) No worries. Ohh. 1269 01:02:21,920 --> 01:02:23,280 It's all good. 1270 01:02:23,280 --> 01:02:25,640 (DECLAN CHUCKLES) (CONTESTANTS CLAP) 1271 01:02:26,760 --> 01:02:29,360 (BOTH SPEAK INAUDIBLY) 1272 01:02:35,520 --> 01:02:39,280 Ah, Declan, when you first walked through those doors, 1273 01:02:39,280 --> 01:02:40,760 you were green and you were keen. 1274 01:02:40,760 --> 01:02:42,240 (LAUGHS) I was. 1275 01:02:42,240 --> 01:02:44,080 A chippie with a passion for fish. 1276 01:02:46,280 --> 01:02:49,520 And since then, you have continued to surprise us. 1277 01:02:50,720 --> 01:02:53,720 That's what lasts in this kitchen. 1278 01:02:53,720 --> 01:02:57,040 Rest assured, you have left a legacy behind 1279 01:02:57,040 --> 01:03:00,640 that will inspire others like you for years to come. 1280 01:03:00,640 --> 01:03:03,680 Oh, I'm so humbled by the experience, 1281 01:03:03,680 --> 01:03:07,440 not only getting the insider knowledge from you guys, 1282 01:03:07,440 --> 01:03:12,320 but met a great bunch of people, had so much fun being a part of it. 1283 01:03:12,320 --> 01:03:16,000 And, yeah, I'm just keen to take everything I've learnt 1284 01:03:16,000 --> 01:03:18,280 and put it into the future Declan. 1285 01:03:19,680 --> 01:03:21,480 Well, we will always remember that 1286 01:03:21,480 --> 01:03:25,640 Declan is your name and fish is your game! 1287 01:03:25,640 --> 01:03:27,600 (CONTESTANTS LAUGH AND CHEER) 1288 01:03:28,960 --> 01:03:32,200 I'm feeling like I've accomplished so much - 1289 01:03:32,200 --> 01:03:35,360 making semifinals, top three. 1290 01:03:35,360 --> 01:03:37,640 Good work, guys, good work. 1291 01:03:37,640 --> 01:03:39,560 Good work, Rhi-Rhi. Proud of you. 1292 01:03:39,560 --> 01:03:43,560 Australia's third-best home cook for 2023, 1293 01:03:43,560 --> 01:03:45,720 so it's...it's pretty bloody amazing. 1294 01:03:45,720 --> 01:03:50,040 Give it up for Declan, everybody! (ALL CHEER WILDLY) 1295 01:03:51,840 --> 01:03:53,720 Oh, thanks, guys. 1296 01:03:54,720 --> 01:03:57,280 It's a good day. Don't worry about it. 1297 01:03:59,280 --> 01:04:03,360 Robbie, Declan's had an incredible impact on a lot of people 1298 01:04:03,360 --> 01:04:05,280 in his time in the MasterChef kitchen. 1299 01:04:05,280 --> 01:04:06,600 How would you describe him, mate? 1300 01:04:06,600 --> 01:04:08,080 Declan? Yeah. 1301 01:04:08,080 --> 01:04:09,600 (OTHERS LAUGH) Declan. 1302 01:04:09,600 --> 01:04:11,680 Oh, an amazing young guy. 1303 01:04:11,680 --> 01:04:14,240 Um, we've... (STAMMERS) (LAUGHS) Oh. 1304 01:04:17,360 --> 01:04:19,120 We've... Oh! 1305 01:04:19,120 --> 01:04:20,960 (DECLAN CHUCKLES) 1306 01:04:22,640 --> 01:04:24,560 Take a breath. You're alright. 1307 01:04:24,560 --> 01:04:28,560 Oh, we've had a special friendship. We have. 1308 01:04:28,560 --> 01:04:30,480 And very proud of him, what he did today. 1309 01:04:30,480 --> 01:04:33,880 And unfortunately, he didn't make the line. 1310 01:04:33,880 --> 01:04:37,600 But these two guys, congratulations. You know, well deserved. 1311 01:04:37,600 --> 01:04:41,200 But, you know, Declan's such a great kid to be with and... 1312 01:04:43,040 --> 01:04:45,960 Very special, so... (LAUGHS) Yeah, thanks, Robbie. 1313 01:04:45,960 --> 01:04:47,120 Thank you. 1314 01:04:47,120 --> 01:04:51,200 Short but sweet. Thank you, mate. Thank you. 1315 01:04:54,840 --> 01:04:56,440 Holy shit. 1316 01:04:58,080 --> 01:05:00,400 Brent, Rhiannon... Ohh. 1317 01:05:00,400 --> 01:05:01,960 ..you did it! 1318 01:05:01,960 --> 01:05:04,360 (ALL CHEER) 1319 01:05:07,080 --> 01:05:12,400 You are both in the grand finale of MasterChef 2023. 1320 01:05:12,400 --> 01:05:14,680 How good does it feel? ANDY: Hey! 1321 01:05:14,680 --> 01:05:16,560 Come on! 1322 01:05:19,440 --> 01:05:22,400 RHIANNON: Oh, my God, I can't actually believe it. 1323 01:05:25,320 --> 01:05:29,240 For the last time, go home, make yourselves a cup of tea, 1324 01:05:29,240 --> 01:05:31,600 put your feet up, be kind to each other. 1325 01:05:31,600 --> 01:05:34,640 We'll see you back here tomorrow. Thanks, guys! 1326 01:05:34,640 --> 01:05:36,760 (ALL CHEER) 1327 01:05:36,760 --> 01:05:38,880 (UPLIFTING MUSIC) 1328 01:05:38,880 --> 01:05:42,440 Oh, I know! (SCREAMS) Oh, my God! 1329 01:05:42,440 --> 01:05:44,920 Oh, my God! 1330 01:05:47,200 --> 01:05:50,040 NARRATOR: Sunday night on MasterChef Australia, 1331 01:05:50,040 --> 01:05:51,200 Brent... 1332 01:05:51,200 --> 01:05:53,480 All the hard work, everything I've done for myself 1333 01:05:53,480 --> 01:05:55,080 has gotten me here. 1334 01:05:55,080 --> 01:05:56,240 ..or Rhiannon? 1335 01:05:56,240 --> 01:05:59,240 I've worked so hard to get to this spot 1336 01:05:59,240 --> 01:06:03,120 and I am that close to lifting that trophy. 1337 01:06:03,120 --> 01:06:06,600 Only one will claim the title. 1338 01:06:06,600 --> 01:06:08,000 But... 1339 01:06:08,000 --> 01:06:10,880 Amaury Guichon! (ALL CHEER) 1340 01:06:12,040 --> 01:06:14,400 ..they'll have to conquer a dish... 1341 01:06:14,400 --> 01:06:16,920 His creations have been viewed 1342 01:06:16,920 --> 01:06:18,680 billions of times. 1343 01:06:18,680 --> 01:06:19,920 Billions. 1344 01:06:19,920 --> 01:06:22,320 ..from a megastar. 1345 01:06:27,120 --> 01:06:29,440 Captions by Red Bee Media 101791

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