1 00:00:01,000 --> 00:00:03,040 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,040 --> 00:00:04,560 ANDY: Go! 3 00:00:04,560 --> 00:00:05,640 (WOMAN SHRIEKS) 4 00:00:05,640 --> 00:00:08,720 Our top seven are a cut above. 5 00:00:08,720 --> 00:00:10,280 Oh, that smells delicious. 6 00:00:10,280 --> 00:00:12,240 So, a week of immunity challenges... 7 00:00:12,240 --> 00:00:15,400 8 00:00:15,400 --> 00:00:17,760 ..put the X in extraordinary... 9 00:00:17,760 --> 00:00:19,120 ANDY: That was a stunner. 10 00:00:19,120 --> 00:00:20,840 SOFIA: That is a picture of perfection. 11 00:00:20,840 --> 00:00:22,840 Oh, my goodness. 12 00:00:22,840 --> 00:00:24,960 POH: I can feel this little electric current 13 00:00:24,960 --> 00:00:27,680 running from you to the dish to Andy, 14 00:00:27,680 --> 00:00:30,120 and it's Jock. 15 00:00:30,120 --> 00:00:31,720 That's your best pasta I've ever eaten. 16 00:00:31,720 --> 00:00:33,560 That's unbelievable. 17 00:00:33,560 --> 00:00:36,960 ..which spelled success for Laura. 18 00:00:36,960 --> 00:00:39,560 And... Michael Wilson. 19 00:00:39,560 --> 00:00:40,880 (CHEERING) 20 00:00:40,880 --> 00:00:42,400 His Tower of Terror... 21 00:00:42,400 --> 00:00:43,920 Wow. 22 00:00:43,920 --> 00:00:45,080 (GASPS) 23 00:00:45,080 --> 00:00:48,080 Eight layers of absolute precision. 24 00:00:48,080 --> 00:00:51,080 ..was a massive win for Jamie. 25 00:00:51,080 --> 00:00:53,640 It was your first pressure test in 12 years, 26 00:00:53,640 --> 00:00:55,680 and you won it. 27 00:00:55,680 --> 00:00:57,640 (CHEERING AND APPLAUSE) 28 00:00:57,640 --> 00:00:59,200 Tonight... 29 00:01:00,560 --> 00:01:08,160 ..an elimination means time is up for one of our incredible cooks. 30 00:01:29,560 --> 00:01:31,040 Oh, my God. 31 00:01:32,640 --> 00:01:34,320 Here we go, gang. 32 00:01:36,240 --> 00:01:38,160 Find a bench. It's game time. 33 00:01:43,960 --> 00:01:45,440 BEN: More cloches. 34 00:01:45,440 --> 00:01:47,720 LAURA: Another cloche. 35 00:01:47,720 --> 00:01:49,280 I see. 36 00:01:51,040 --> 00:01:52,240 Hey, everyone. 37 00:01:52,240 --> 00:01:54,200 Hello. Hi. 38 00:01:55,240 --> 00:01:58,000 Today...seven becomes six. 39 00:01:58,000 --> 00:02:01,760 And even though we don't want to see any of you go, 40 00:02:01,760 --> 00:02:06,280 the only person who can shield you from elimination is you. 41 00:02:08,200 --> 00:02:12,200 You have a massive decision to make today. 42 00:02:12,200 --> 00:02:15,760 And it has everything to do with what's under these cloches. 43 00:02:18,200 --> 00:02:20,760 Are you ready to find out what it is? 44 00:02:20,760 --> 00:02:22,080 I'm going to count you in. 45 00:02:23,080 --> 00:02:27,080 You can lift them in three, two, one. 46 00:02:27,080 --> 00:02:28,640 SARAH: Oh, gosh. 47 00:02:31,560 --> 00:02:33,280 It is time. 48 00:02:36,400 --> 00:02:39,040 On that clock is 90 minutes. 49 00:02:40,600 --> 00:02:43,680 That is the amount of time that you have to cook with. 50 00:02:45,560 --> 00:02:47,160 In round one, 51 00:02:47,160 --> 00:02:49,360 you can make anything you like, 52 00:02:49,360 --> 00:02:53,440 using as much or as little time as you want. 53 00:02:53,440 --> 00:02:56,600 The moment you finish your dish, stop your timer... 54 00:02:58,440 --> 00:03:00,600 ..bring it to us and we'll taste it. 55 00:03:00,600 --> 00:03:01,880 Golly! 56 00:03:03,200 --> 00:03:06,280 If you cook one of the top two dishes, 57 00:03:06,280 --> 00:03:07,920 you're safe. 58 00:03:10,520 --> 00:03:15,000 But if you cook one of the three least impressive dishes... 59 00:03:17,240 --> 00:03:19,760 ..you'll find yourself cooking in round two 60 00:03:19,760 --> 00:03:22,040 with whatever time you have left. 61 00:03:22,040 --> 00:03:23,360 Oh, my God. 62 00:03:24,800 --> 00:03:26,240 That's 45 each. 63 00:03:26,240 --> 00:03:28,440 Meaning how you play this is vital. 64 00:03:30,680 --> 00:03:35,240 You can use more time in round one to try and perfect your dish 65 00:03:35,240 --> 00:03:38,440 or play it safe and leave yourself a buffer. 66 00:03:39,520 --> 00:03:44,040 Your 90 minutes starts now. 67 00:03:44,040 --> 00:03:45,600 (SHOUTS OF ENCOURAGEMENT) 68 00:03:45,600 --> 00:03:47,680 JEAN-CHRISTOPHE: Good luck. 69 00:03:47,680 --> 00:03:49,560 Good luck. Good luck. 70 00:03:49,560 --> 00:03:51,480 Good luck. SNEZ: My God, you're so fast! 71 00:03:55,160 --> 00:03:56,840 Guys, Callum! 72 00:03:56,840 --> 00:03:58,360 Wow, what a challenge. 73 00:03:58,360 --> 00:04:00,440 Oh, my God, this is mad! 74 00:04:07,480 --> 00:04:09,480 Time split - I've seen this challenge before. 75 00:04:09,480 --> 00:04:10,640 I've never done it. 76 00:04:10,640 --> 00:04:12,520 I'm not prepared for it, if I'm honest. 77 00:04:12,520 --> 00:04:15,360 Ben's already cooking. He does that. 78 00:04:15,360 --> 00:04:18,400 He goes straight to the equipment and puts pans on before he goes in. 79 00:04:18,400 --> 00:04:20,440 Allez! Allez, Ben. Good luck. 80 00:04:20,440 --> 00:04:22,960 So my strategy here is to cook something quickly. 81 00:04:22,960 --> 00:04:25,520 If I can pull out a dish that is fast, 82 00:04:25,520 --> 00:04:27,360 I might be able to save myself. 83 00:04:27,360 --> 00:04:29,960 And if I can't, it'll leave me loads of time 84 00:04:29,960 --> 00:04:32,120 in order to come up with a dish for round two. 85 00:04:33,800 --> 00:04:35,160 Let's go now. 86 00:04:35,160 --> 00:04:37,160 (MUTTERS TO HIMSELF) 87 00:04:37,160 --> 00:04:38,920 Come on, Ben. 88 00:04:38,920 --> 00:04:40,240 Oh, yeah. 89 00:04:40,240 --> 00:04:41,880 POH: Last in, first out. SOFIA: Nice! 90 00:04:41,880 --> 00:04:43,760 Very efficient shopping. 91 00:04:48,440 --> 00:04:50,640 Look, this challenge is all about strategy. 92 00:04:50,640 --> 00:04:52,640 And really, there are a few ways you can do it. 93 00:04:52,640 --> 00:04:53,880 What would you do? 94 00:04:53,880 --> 00:04:55,960 I would just go all out in that first dish. 95 00:04:57,400 --> 00:04:59,680 I'm going all in. So how many minutes? 96 00:04:59,680 --> 00:05:01,280 90. 97 00:05:02,680 --> 00:05:04,720 If this doesn't work... I'm really screwed. 98 00:05:06,200 --> 00:05:07,440 No. You're out. 99 00:05:07,440 --> 00:05:08,560 Last time you did this, 100 00:05:08,560 --> 00:05:10,960 you used 89 minutes... Yeah! 101 00:05:10,960 --> 00:05:13,080 ..and thankfully made it. 102 00:05:13,080 --> 00:05:14,280 Yes. 103 00:05:14,280 --> 00:05:15,840 And you didn't have to cook in round two. 104 00:05:15,840 --> 00:05:18,480 (CHEERING AND APPLAUSE) 105 00:05:18,480 --> 00:05:20,480 But do you know what? There was no strategy behind it. 106 00:05:20,480 --> 00:05:21,520 So how do you...? 107 00:05:21,520 --> 00:05:23,960 So don't really talk to Poh on this one, right? 108 00:05:23,960 --> 00:05:26,480 I would do a short cook to start. 109 00:05:26,480 --> 00:05:29,960 So belt one out. Maybe a raw dish, seafood, something like that. 110 00:05:29,960 --> 00:05:31,640 30-minute cook. 111 00:05:31,640 --> 00:05:34,360 In round two, I'd leave my best dish. 112 00:05:34,360 --> 00:05:36,000 I absolutely agree with Andy. 113 00:05:36,000 --> 00:05:37,720 You spend less now 114 00:05:37,720 --> 00:05:40,840 to have a lot more for round two and be safe. 115 00:05:40,840 --> 00:05:42,920 They're all so good, though. They're all so good. 116 00:05:42,920 --> 00:05:44,040 I know, I know. 117 00:05:46,800 --> 00:05:47,840 I'm feeling really good. 118 00:05:47,840 --> 00:05:49,000 I'm feeling really hectic. 119 00:05:49,000 --> 00:05:50,840 I've never done this challenge. 120 00:05:50,840 --> 00:05:52,520 So I'm making this beautiful 121 00:05:52,520 --> 00:05:55,640 like a lardo and Wagyu skewer. 122 00:05:55,640 --> 00:05:58,400 So a crazy quick cook that's super delicious. 123 00:05:58,400 --> 00:06:00,200 Time was never my friend in this kitchen, 124 00:06:00,200 --> 00:06:02,960 but I feel lately I kind of changed. 125 00:06:02,960 --> 00:06:04,400 My strategy today is 126 00:06:04,400 --> 00:06:07,920 I want to use less time in round one, 127 00:06:07,920 --> 00:06:09,960 but smash it with the flavour. 128 00:06:09,960 --> 00:06:11,560 So I'm going with a quick 35-minute cook. 129 00:06:13,080 --> 00:06:16,880 Wagyu is this beautiful cut of meat that cooks really quickly. 130 00:06:16,880 --> 00:06:20,640 I'm also making this beautiful green sauce 131 00:06:20,640 --> 00:06:23,040 and a delicious aioli, 132 00:06:23,040 --> 00:06:25,720 so I'm really confident in my choice of dish today. 133 00:06:25,720 --> 00:06:27,320 If I nail it, 134 00:06:27,320 --> 00:06:29,120 the flavour is there, the technique is there. 135 00:06:29,120 --> 00:06:30,800 They're hopefully going to keep me safe 136 00:06:30,800 --> 00:06:31,800 from round two. 137 00:06:31,800 --> 00:06:34,240 Come on, Snez, punch. 138 00:06:34,240 --> 00:06:35,760 Thank you. 139 00:06:41,280 --> 00:06:43,120 I'm a pretty quick cook. 140 00:06:43,120 --> 00:06:44,960 I'm one of the fastest here, I'd say. 141 00:06:44,960 --> 00:06:47,840 But the risk with cooking a quick dish, obviously, 142 00:06:47,840 --> 00:06:49,880 is that you don't have time to build flavour 143 00:06:49,880 --> 00:06:52,640 and you might not do everything perfectly. 144 00:06:54,000 --> 00:06:55,400 Hey, Ben. Hello, hello. 145 00:06:55,400 --> 00:06:56,560 How are you? Hi, Ben. 146 00:06:56,560 --> 00:06:58,720 I'm very rushed right now. Hit us with the strategy first. 147 00:06:58,720 --> 00:07:00,320 Strategy is I'm cooking a delicious dish 148 00:07:00,320 --> 00:07:02,800 that's gonna take half an hour. Right. 149 00:07:02,800 --> 00:07:04,520 It's gonna be delicious King George whiting, 150 00:07:04,520 --> 00:07:06,120 tomato butter sauce, basil oil 151 00:07:06,120 --> 00:07:09,240 and a cucumber and mussel sort of salad. 152 00:07:09,240 --> 00:07:11,480 That does not sound like... I know. 153 00:07:11,480 --> 00:07:13,600 ..a short-cook dish. It's right. 154 00:07:13,600 --> 00:07:16,160 But the fish cooks super quickly, and so does everything else. 155 00:07:17,720 --> 00:07:19,800 It sounds like it should take an hour. 156 00:07:19,800 --> 00:07:22,040 It's gonna take half an hour. As simple as that. Yeah. 157 00:07:22,040 --> 00:07:24,160 So I'm not taking my time and having a coffee break. 158 00:07:24,160 --> 00:07:25,840 I'm just smashing it out as quickly as I can. 159 00:07:25,840 --> 00:07:27,400 And the quality's still going to be there. 160 00:07:27,400 --> 00:07:29,360 That's my goal. So we'll see what happens. 161 00:07:29,360 --> 00:07:30,960 I'll be hawkin'. Good luck, mate. 162 00:07:30,960 --> 00:07:32,560 The way to get flavour into this dish 163 00:07:32,560 --> 00:07:33,800 in a little amount of time 164 00:07:33,800 --> 00:07:35,600 is to use the richness of the tomatoes and the butter, 165 00:07:35,600 --> 00:07:37,640 with the saltiness of the mussels 166 00:07:37,640 --> 00:07:39,160 and the char from the cucumber 167 00:07:39,160 --> 00:07:41,160 with the beautiful King George whiting. 168 00:07:41,160 --> 00:07:42,760 And multi-task my... 169 00:07:42,760 --> 00:07:44,600 Multi-task everything, 170 00:07:44,600 --> 00:07:46,240 trying to get this done 171 00:07:46,240 --> 00:07:48,240 so I can hopefully be safe in round two. 172 00:07:48,240 --> 00:07:49,720 LAURA: Come on, Benny. JAMIE: Go, Benny. 173 00:07:54,040 --> 00:07:55,680 CALLUM: With a time challenge like today, 174 00:07:55,680 --> 00:07:57,240 I think I'm going to try and use 175 00:07:57,240 --> 00:07:58,920 just under half of my cook time 176 00:07:58,920 --> 00:08:01,760 to try and cook a really good dish, but leave myself enough time 177 00:08:01,760 --> 00:08:04,080 that if I need that insurance policy for round two, 178 00:08:04,080 --> 00:08:05,520 I've got it there. 179 00:08:05,520 --> 00:08:08,520 Callum, hit us - strategy. How you going? How are you? 180 00:08:08,520 --> 00:08:09,640 What a challenge. 181 00:08:09,640 --> 00:08:12,160 He is the strategy master. So what is the strategy? 182 00:08:12,160 --> 00:08:14,560 Um, so strategy, but not gambling, right? 183 00:08:14,560 --> 00:08:16,840 I'm going to keep plenty of time for my second cook. 184 00:08:16,840 --> 00:08:18,480 Yep. So this is going to be a good dish. 185 00:08:18,480 --> 00:08:19,840 Hopefully I won't need the second cook. 186 00:08:19,840 --> 00:08:21,200 What is the dish? 187 00:08:21,200 --> 00:08:25,200 Yeah, so I'm going to do a little take on moules frites. 188 00:08:25,200 --> 00:08:28,800 So it's the kind of Belgian dish that's got mussels cooked in cider. 189 00:08:28,800 --> 00:08:31,000 But I'm going to do it in a really fun little format. 190 00:08:31,000 --> 00:08:33,280 So I'm going to sort of make little edible mussel shells 191 00:08:33,280 --> 00:08:34,880 and serve it inside that. 192 00:08:34,880 --> 00:08:35,960 It's just a... Hhha. 193 00:08:35,960 --> 00:08:37,160 ..one-bite situation. 194 00:08:37,160 --> 00:08:38,360 (BOTH MIMIC HIM) 195 00:08:38,360 --> 00:08:39,560 You have to make that noise as well. 196 00:08:39,560 --> 00:08:41,520 Alright. Good luck. Thanks, gang. 197 00:08:41,520 --> 00:08:42,600 Now, my version of moules frites 198 00:08:42,600 --> 00:08:44,200 is going to be quite different to the classic. 199 00:08:44,200 --> 00:08:48,120 So I have to take the time to nail the flavour profiles. 200 00:08:48,120 --> 00:08:49,440 I have to get this right. 201 00:08:49,440 --> 00:08:51,000 LAURA: Come on, Cal. Let's go. 202 00:08:53,120 --> 00:08:56,880 You've had 15 minutes. You have 75 minutes on the clock. 203 00:08:56,880 --> 00:08:58,680 Good luck. 204 00:09:06,640 --> 00:09:07,800 Yes, yes, yes. 205 00:09:07,800 --> 00:09:10,680 It looks like this is going to be your quickest curry ever, yeah? 206 00:09:10,680 --> 00:09:13,000 Uh, one of them. One of them. 207 00:09:13,000 --> 00:09:14,720 You're always cool, yeah? 208 00:09:14,720 --> 00:09:16,680 Even in a hurry. 209 00:09:16,680 --> 00:09:18,880 In general, like, when I make chickpea curries at home, 210 00:09:18,880 --> 00:09:20,520 I don't use canned chickpeas. 211 00:09:20,520 --> 00:09:22,440 I would pressure cook it for ages, 212 00:09:22,440 --> 00:09:24,040 and then I'll slowly build flavour. 213 00:09:24,040 --> 00:09:25,960 There'll be whole spices. 214 00:09:25,960 --> 00:09:27,480 There'll be dry spices. 215 00:09:27,480 --> 00:09:28,840 God, these packets. 216 00:09:28,840 --> 00:09:32,440 Today I'm going to do a really quick chickpea curry 217 00:09:32,440 --> 00:09:34,080 without compromising on the flavour. 218 00:09:34,080 --> 00:09:35,480 Depinder. Hey, guys. 219 00:09:35,480 --> 00:09:37,240 What's the strategy and what's the dish? 220 00:09:37,240 --> 00:09:39,440 So the strategy is to split it halfway. 221 00:09:39,440 --> 00:09:40,920 OK. 222 00:09:40,920 --> 00:09:42,440 And stay as close to 45 minutes as I can. 223 00:09:42,440 --> 00:09:43,480 OK. What's your dish? 224 00:09:43,480 --> 00:09:44,800 My dish is going to be street food today, 225 00:09:44,800 --> 00:09:46,600 so I'm doing aloo tikki chole chaat, 226 00:09:46,600 --> 00:09:51,280 which is basically, like, this stuffed potato patty. 227 00:09:51,280 --> 00:09:52,400 On top of that, 228 00:09:52,400 --> 00:09:54,880 you've got a really flavour-bomby chickpea curry. 229 00:09:54,880 --> 00:09:57,480 So you just take one bite and it's like a flavour bomb. 230 00:09:57,480 --> 00:09:58,920 And then I'm going to do two chutneys 231 00:09:58,920 --> 00:10:00,240 and a yoghurt sauce on top. 232 00:10:00,240 --> 00:10:02,240 In 45 minutes? Yeah, I'll do it, I'll do it. 233 00:10:02,240 --> 00:10:03,800 Righto. We trust you. Good luck. 234 00:10:03,800 --> 00:10:04,800 OK, thanks. 235 00:10:04,800 --> 00:10:06,520 45 minutes is going to be a push. 236 00:10:06,520 --> 00:10:08,840 Normally, I would have at least an hour 237 00:10:08,840 --> 00:10:10,720 to build that depth of flavour, 238 00:10:10,720 --> 00:10:12,800 but I'm going to put all my eggs in one basket 239 00:10:12,800 --> 00:10:14,440 to get it done in that time. 240 00:10:14,440 --> 00:10:16,000 I do not want to cook in round two. 241 00:10:16,000 --> 00:10:17,640 JAMIE: That was good, Depinder. 242 00:10:21,480 --> 00:10:24,320 So for this green sauce I'm using tarragon, 243 00:10:24,320 --> 00:10:26,120 parsley, chives. 244 00:10:27,760 --> 00:10:29,320 It's going to be full of flavour. 245 00:10:29,320 --> 00:10:33,120 It needs to complement the fatty Wagyu and lardo skewer. 246 00:10:33,120 --> 00:10:34,600 Olive oil. 247 00:10:34,600 --> 00:10:37,520 So next element I need to get on is my aioli. 248 00:10:39,800 --> 00:10:43,560 So my aioli is going to kind of add the creaminess to this dish 249 00:10:43,560 --> 00:10:46,360 and also the little zing of garlic through it as well. 250 00:10:49,760 --> 00:10:50,800 Why is this happening? 251 00:10:50,800 --> 00:10:53,520 I blitzed it and it splits. 252 00:10:53,520 --> 00:10:56,240 What?! I never split mayo in my life. 253 00:10:56,240 --> 00:10:57,800 So I need to start again. 254 00:11:00,240 --> 00:11:01,840 OK. Deep breath. 255 00:11:02,840 --> 00:11:04,760 You see, time is obviously an issue with you. 256 00:11:04,760 --> 00:11:06,040 Yeah. 257 00:11:06,040 --> 00:11:07,520 Because you need to control your measuring. 258 00:11:07,520 --> 00:11:08,680 Yes. 259 00:11:08,680 --> 00:11:10,560 You're going to do the same mistake again. 260 00:11:12,720 --> 00:11:14,960 You should not... I know time is important, 261 00:11:14,960 --> 00:11:17,760 but you should not compromise your standard, yeah. 262 00:11:17,760 --> 00:11:19,000 Good luck. 263 00:11:20,560 --> 00:11:22,120 I cannot believe this. 264 00:11:22,120 --> 00:11:24,200 This is just not happening. 265 00:11:24,200 --> 00:11:26,360 LAURA: What's wrong? My mayo is splitting. 266 00:11:26,360 --> 00:11:28,000 I always do it the same way. 267 00:11:28,000 --> 00:11:29,800 Oh! 268 00:11:29,800 --> 00:11:31,640 This is the second time. 269 00:11:31,640 --> 00:11:34,200 Second time - splits again. 270 00:11:34,200 --> 00:11:35,360 It's really frustrating 271 00:11:35,360 --> 00:11:36,960 that this is happening on black apron day, 272 00:11:36,960 --> 00:11:40,080 and especially when I don't have time. 273 00:11:40,080 --> 00:11:42,040 I need to do it again. 274 00:11:42,040 --> 00:11:43,840 I feel like I wasted 10 minutes. 275 00:11:43,840 --> 00:11:45,520 I didn't do a single thing. 276 00:11:45,520 --> 00:11:47,160 So annoyed. 277 00:11:53,000 --> 00:11:54,480 Think you can be the next MasterChef? 278 00:11:54,480 --> 00:11:56,920 Only one way to find out. Applications are open now. 279 00:11:56,920 --> 00:11:58,520 Head to the link below and apply. 280 00:11:58,520 --> 00:12:00,360 We'll see you in the kitchen. 281 00:12:08,320 --> 00:12:10,720 It's Snez vs the mayo. Holy moly! 282 00:12:10,720 --> 00:12:12,560 Where's my salt? 283 00:12:12,560 --> 00:12:14,000 I never give up. 284 00:12:14,000 --> 00:12:15,720 JAMIE: Come on, Snez! 285 00:12:15,720 --> 00:12:17,720 I really have to do it. 286 00:12:17,720 --> 00:12:19,680 This time it has to work. 287 00:12:21,440 --> 00:12:23,680 What the hell is happening today? 288 00:12:23,680 --> 00:12:25,200 Oh, my God! 289 00:12:25,200 --> 00:12:26,440 (EXHALES) 290 00:12:26,440 --> 00:12:28,240 LAURA: Snez. Snez. Snez! 291 00:12:28,240 --> 00:12:30,880 Just breathe. Hey, hey, hey. Breathe, breathe. 292 00:12:30,880 --> 00:12:32,560 It's just happening third time. 293 00:12:32,560 --> 00:12:34,520 I'm gonna go over the time that I set. 294 00:12:34,520 --> 00:12:36,560 That means if I do end up in round two, 295 00:12:36,560 --> 00:12:38,080 I'm not gonna have much time to cook. 296 00:12:38,080 --> 00:12:40,120 Come on. 297 00:12:45,400 --> 00:12:48,160 I don't know what anyone else is doing around me. 298 00:12:48,160 --> 00:12:51,440 I just know that I am making a really fun dish. 299 00:12:51,440 --> 00:12:53,840 It is creative and a little bit conceptual, 300 00:12:53,840 --> 00:12:56,040 and it's a dish I can make in 30 minutes. 301 00:12:56,040 --> 00:12:59,960 Basically, it's kind of, um, a take on soldiers and eggs. 302 00:12:59,960 --> 00:13:04,080 So I am going for beautiful lamb skewers 303 00:13:04,080 --> 00:13:07,360 and dipping into pomegranate hollandaise sauce. 304 00:13:07,360 --> 00:13:08,800 Obviously it's MasterChef, 305 00:13:08,800 --> 00:13:10,760 so it needs to be a little bit fancy. 306 00:13:10,760 --> 00:13:12,920 Not just going to do boiled eggs on toast. 307 00:13:15,600 --> 00:13:16,680 How the hell does this work? 308 00:13:19,320 --> 00:13:21,680 This little egg tool just cuts off the top of the egg 309 00:13:21,680 --> 00:13:23,160 in a perfectly round circle. 310 00:13:23,160 --> 00:13:24,920 So I'm going to use this 311 00:13:24,920 --> 00:13:27,240 and pour my pomegranate hollandaise sauce 312 00:13:27,240 --> 00:13:28,800 back into it. 313 00:13:28,800 --> 00:13:30,000 OK. 314 00:13:30,000 --> 00:13:31,640 So you do have that play on soldiers and eggs. 315 00:13:31,640 --> 00:13:33,080 Oh, that really works. 316 00:13:33,080 --> 00:13:34,640 I like this dish, 317 00:13:34,640 --> 00:13:37,000 but it can be risky to do just two elements. 318 00:13:37,000 --> 00:13:40,480 So I really need to nail these so that I get safe from round two. 319 00:13:41,760 --> 00:13:44,080 LAURA: Come on, Sarah! 320 00:13:44,080 --> 00:13:46,040 Yeah. Beautiful. Beautiful. 321 00:13:48,480 --> 00:13:50,640 Going alright, so I've got the sauce reducing. 322 00:13:50,640 --> 00:13:52,960 I've got my cucumbers charred. Got my mussels cooked. 323 00:13:52,960 --> 00:13:56,320 What I'll do now is cook the fish and plate it up. 324 00:13:56,320 --> 00:13:58,720 Ben's definitely taken the Usain Bolt approach today. 325 00:13:58,720 --> 00:14:00,480 And it's like speed, speed, speed. 326 00:14:00,480 --> 00:14:02,320 This is hectic. I'm just trying to do things so quickly 327 00:14:02,320 --> 00:14:03,760 without making mistakes. 328 00:14:03,760 --> 00:14:08,120 Um, so I'm just going to do my best and hopefully get it through. 329 00:14:08,120 --> 00:14:10,160 I'm making a pan-fried King George whiting 330 00:14:10,160 --> 00:14:12,720 with a mussel and charred cucumber salad. 331 00:14:12,720 --> 00:14:13,760 Come on, Benny. 332 00:14:13,760 --> 00:14:17,160 Pretty much everything is done except for the cooking of the fish, 333 00:14:17,160 --> 00:14:19,240 but it's in there for literally two minutes. 334 00:14:19,240 --> 00:14:21,800 It's out. It's crispy. I'm really happy with it. 335 00:14:21,800 --> 00:14:24,160 The plating is going to take me hopefully less than a minute. 336 00:14:24,160 --> 00:14:26,400 I don't have time to waste. Get the salad on there. 337 00:14:26,400 --> 00:14:27,960 I get the fish on top. 338 00:14:27,960 --> 00:14:30,240 The creme fraiche, the sauce. 339 00:14:31,960 --> 00:14:33,160 Puck stop! 340 00:14:33,160 --> 00:14:35,040 Hit the clock. 66 minutes to go. 341 00:14:35,040 --> 00:14:36,520 I did it in less than 24 minutes. 342 00:14:36,520 --> 00:14:38,400 I can't believe it. I'm stoked. 343 00:14:38,400 --> 00:14:39,880 24 minutes. 344 00:14:41,120 --> 00:14:42,960 Ben, you've just stopped your clock. 345 00:14:42,960 --> 00:14:44,840 It's time to taste your dish. 346 00:14:47,720 --> 00:14:51,160 That was fast! Oh, very good! 347 00:14:51,160 --> 00:14:52,480 When the judges taste this dish, 348 00:14:52,480 --> 00:14:54,120 I want them to have the flavour of the fish, 349 00:14:54,120 --> 00:14:56,000 the texture of the salad and the mussels, 350 00:14:56,000 --> 00:14:57,600 and not for a second to think 351 00:14:57,600 --> 00:14:59,600 that this was done in less than 30 minutes. 352 00:14:59,600 --> 00:15:02,160 First course is served. That is ridiculous. 353 00:15:02,160 --> 00:15:04,920 Wow. That's why we call it rapido! 354 00:15:04,920 --> 00:15:06,200 Fast food. 355 00:15:08,000 --> 00:15:12,440 You've made this in 23 minutes and 48 seconds. 356 00:15:12,440 --> 00:15:13,760 How are you so speedy? 357 00:15:13,760 --> 00:15:16,320 Um, I'm in a rush to get up there. 358 00:15:16,320 --> 00:15:18,000 (ALL LAUGH) 359 00:15:18,000 --> 00:15:19,600 What's the dish, Ben? 360 00:15:19,600 --> 00:15:21,200 It's King George whiting 361 00:15:21,200 --> 00:15:24,160 with a mussel and charred cucumber salad, 362 00:15:24,160 --> 00:15:26,720 a tomato butter sauce and a basil oil. 363 00:15:42,200 --> 00:15:47,000 Ben, your fish is impeccable. 364 00:15:47,000 --> 00:15:49,520 What I love is that combination of flavours. 365 00:15:49,520 --> 00:15:52,880 It's simple. It's also quite original. 366 00:15:52,880 --> 00:15:55,040 You manage to execute a dish even under your timing, 367 00:15:55,040 --> 00:15:56,400 which is fantastic. 368 00:15:56,400 --> 00:15:57,680 What I loved about the dish - 369 00:15:57,680 --> 00:16:01,760 the fish was prepared and cooked so beautifully. 370 00:16:01,760 --> 00:16:04,160 I thought the dish overall ate pretty well. 371 00:16:04,160 --> 00:16:05,680 I would have liked to touch more acid. 372 00:16:05,680 --> 00:16:08,160 I felt like that the creme fraiche with the butter 373 00:16:08,160 --> 00:16:10,240 kind of dragged it down a bit. 374 00:16:10,240 --> 00:16:15,000 However, those mussels were cooked really beautifully. 375 00:16:15,000 --> 00:16:17,640 Um, some positives, some negatives. 376 00:16:17,640 --> 00:16:18,840 Mm-hm. 377 00:16:18,840 --> 00:16:21,800 I think your mussels were just cooked. 378 00:16:21,800 --> 00:16:23,160 Almost borderline. 379 00:16:23,160 --> 00:16:26,080 Unfortunately, I got a bit of a beard in mine, 380 00:16:26,080 --> 00:16:27,960 so I think that's what happens when you rush, right? 381 00:16:27,960 --> 00:16:30,320 Yeah, I thought I checked every one of them, so... 382 00:16:30,320 --> 00:16:32,000 When you make a little mistake like this 383 00:16:32,000 --> 00:16:33,400 with competitors like that, 384 00:16:33,400 --> 00:16:36,520 it could be the thing that sends you into the next round. 385 00:16:36,520 --> 00:16:38,400 Let's see if your quick stick strategy pays off. 386 00:16:38,400 --> 00:16:39,840 Thank you. Nice, Ben. 387 00:16:39,840 --> 00:16:41,840 (APPLAUSE) 388 00:16:41,840 --> 00:16:43,040 That's a bummer. That's bad. 389 00:16:43,040 --> 00:16:44,520 That's a real bummer. 390 00:16:44,520 --> 00:16:46,040 Gutted. 391 00:16:46,040 --> 00:16:47,880 But the one thing on my side is 392 00:16:47,880 --> 00:16:50,160 I've got a lot of time for round two to cook, 393 00:16:50,160 --> 00:16:52,160 and all these other guys are still cooking, 394 00:16:52,160 --> 00:16:53,560 even though my judgement's finished. 395 00:16:53,560 --> 00:16:56,760 So the longer they take, the better it is for me. 396 00:16:59,600 --> 00:17:03,080 You've had 30 minutes and there are 60 minutes left to go. 397 00:17:10,160 --> 00:17:12,440 There's always that little voice in the side of your head going, 398 00:17:12,440 --> 00:17:14,080 "Hang on a minute, Benny's already gone up. 399 00:17:14,080 --> 00:17:15,320 "Maybe I should be rushing up now." 400 00:17:15,320 --> 00:17:16,640 But I really need 401 00:17:16,640 --> 00:17:19,040 to start cracking onto these edible mussel shells. 402 00:17:19,040 --> 00:17:22,600 And the tricky thing is, they're quite delicate to work with. 403 00:17:24,400 --> 00:17:26,040 And I can only make one at a time. 404 00:17:27,480 --> 00:17:29,680 I'm using mussel and kind of squid ink batter 405 00:17:29,680 --> 00:17:32,640 made from the actual cooking liquor from the mussels itself, 406 00:17:32,640 --> 00:17:34,640 with that cider in there as well. 407 00:17:34,640 --> 00:17:37,560 And I've only got one mussel mould here. 408 00:17:37,560 --> 00:17:39,040 Each mussel shell I'm cooking 409 00:17:39,040 --> 00:17:40,760 takes about two minutes or so to cook, 410 00:17:40,760 --> 00:17:42,880 so I'm going to burn five or 10 minutes here. 411 00:17:44,520 --> 00:17:47,680 LAURA: Did it work, Cal? Yeah, mate. 412 00:17:47,680 --> 00:17:50,120 I feel slightly more rushed making this dish 413 00:17:50,120 --> 00:17:52,360 than what I maybe had planned at the start of the cook, 414 00:17:52,360 --> 00:17:54,840 but I think knowing that I'm pretty happy 415 00:17:54,840 --> 00:17:56,200 with all the elements, 416 00:17:56,200 --> 00:17:58,200 I think it's worth every second. 417 00:17:58,200 --> 00:18:00,040 There's no point doing a quick dish if it's rushed, 418 00:18:00,040 --> 00:18:02,360 'cause then it's not going to be good. 419 00:18:02,360 --> 00:18:03,920 Where's my garlic? 420 00:18:03,920 --> 00:18:06,360 I'm still building flavour in this chickpea curry, 421 00:18:06,360 --> 00:18:10,080 so I'm going to let this simmer in its spices for as long as I can. 422 00:18:10,080 --> 00:18:11,600 Yum. 423 00:18:11,600 --> 00:18:13,560 Meanwhile, I'm going to start working on my pea filling. 424 00:18:15,360 --> 00:18:17,600 This is where the flavour is going to come from 425 00:18:17,600 --> 00:18:19,360 when you bite into that aloo tikki, 426 00:18:19,360 --> 00:18:20,720 which is the potato patty. 427 00:18:20,720 --> 00:18:22,160 I need to move super fast. 428 00:18:22,160 --> 00:18:23,360 I've got a lot to do, 429 00:18:23,360 --> 00:18:26,080 so I'm just working at the speed of light at the moment. 430 00:18:26,080 --> 00:18:29,120 Normally I would have at least an hour to make this dish. 431 00:18:30,400 --> 00:18:33,160 But today I'm going to try and do it in 45 minutes. 432 00:18:34,440 --> 00:18:35,720 Head down, bum up. 433 00:18:35,720 --> 00:18:37,720 JAMIE: Depinder. Good? 434 00:18:37,720 --> 00:18:38,720 Yeah, I think so. 435 00:18:38,720 --> 00:18:40,680 I'm just trying to get it done. Hustle. 436 00:18:40,680 --> 00:18:42,400 Yeah, trying. 437 00:18:42,400 --> 00:18:45,440 But every single element has to be done perfectly. 438 00:18:45,440 --> 00:18:47,520 That's the only way to save myself from round two. 439 00:18:47,520 --> 00:18:49,320 I might actually make it. 440 00:18:51,000 --> 00:18:53,200 Breathe, Snezzy. Breathe. 441 00:18:54,960 --> 00:18:56,840 (EXHALES) 442 00:19:03,800 --> 00:19:05,640 Oh, thank God! Far out! 443 00:19:05,640 --> 00:19:08,360 This aoili really knocked off my time. 444 00:19:08,360 --> 00:19:10,240 I'm really happy I have it now 445 00:19:10,240 --> 00:19:11,960 'cause I cannot waste another second. 446 00:19:15,040 --> 00:19:16,400 I already went over my time, 447 00:19:16,400 --> 00:19:19,040 and I'm just doing my Wagyu and lardo skewers. 448 00:19:19,040 --> 00:19:20,960 Small twist... 449 00:19:20,960 --> 00:19:22,800 Snez, what happened to your mayonnaise? 450 00:19:22,800 --> 00:19:24,760 Did it split or did it...? It just split straightaway. 451 00:19:24,760 --> 00:19:27,880 And then last time, I managed to do it. 452 00:19:27,880 --> 00:19:30,120 I do have my green sauce. I need to pass it through. 453 00:19:30,120 --> 00:19:31,120 This is finishing off. 454 00:19:31,120 --> 00:19:33,360 I'm going to glaze it last minute as well. 455 00:19:33,360 --> 00:19:34,440 Cook it. It's going to be... 456 00:19:34,440 --> 00:19:36,000 How long is that going to take to cook and rest? 457 00:19:36,000 --> 00:19:38,400 Not long, I'm going to add extra five, 10 minutes to myself 458 00:19:38,400 --> 00:19:40,960 to make sure I nail this and it's perfect. 459 00:19:40,960 --> 00:19:42,160 That was not the plan, was it? 460 00:19:42,160 --> 00:19:44,640 No, it absolutely was not the plan. 461 00:19:44,640 --> 00:19:46,880 But, um... Yeah. 462 00:19:46,880 --> 00:19:48,080 Come on. Yes. 463 00:19:48,080 --> 00:19:49,360 Push on. Let's go! I can do it, Andy. 464 00:19:54,600 --> 00:19:56,360 SARAH: I'm starting to get a little bit worried. 465 00:19:56,360 --> 00:19:59,120 I wanted to get this done in 30 minutes to save that time 466 00:19:59,120 --> 00:20:01,080 in case I need it for round two. 467 00:20:02,080 --> 00:20:04,600 My pomegranate hollandaise sauce is done, 468 00:20:04,600 --> 00:20:07,000 but I haven't even started my skewers yet. 469 00:20:08,360 --> 00:20:10,280 There's only two elements on this plate, 470 00:20:10,280 --> 00:20:13,240 so I want these lamb skewers to be cooked perfectly... 471 00:20:15,320 --> 00:20:18,440 Oh, shit, that fell in. Oh, my God! 472 00:20:18,440 --> 00:20:19,520 They're falling apart. 473 00:20:20,760 --> 00:20:23,880 ..but the skewer mixture, it's just not holding together. 474 00:20:23,880 --> 00:20:25,360 Ooh. 475 00:20:26,680 --> 00:20:28,960 If I don't fix this, then I don't have a dish. 476 00:20:44,000 --> 00:20:46,480 Oh, shit, that fell in. 477 00:20:46,480 --> 00:20:48,200 They're falling apart. 478 00:20:48,200 --> 00:20:50,240 90 minutes on the clock, it's two rounds, 479 00:20:50,240 --> 00:20:52,800 we are nearing the halfway mark, 480 00:20:52,800 --> 00:20:55,880 and my lamb skewers are just kind of falling apart. 481 00:20:55,880 --> 00:20:57,000 LAURA: Come on, Sarah. 482 00:20:57,000 --> 00:20:59,160 I know it is going to eat into my second round, 483 00:20:59,160 --> 00:21:01,800 but I need to fix this and cook them again. 484 00:21:01,800 --> 00:21:04,440 But I need to make sure that they're not overcooked. 485 00:21:04,440 --> 00:21:06,040 I'm just going to make sure 486 00:21:06,040 --> 00:21:09,760 they're super delicious and juicy and, um, keep... 487 00:21:09,760 --> 00:21:11,200 Yeah, get it done. 488 00:21:13,360 --> 00:21:15,640 CALLUM: Good? Perfect. Primo. 489 00:21:18,000 --> 00:21:20,320 I'm really happy with these edible mussel shells. 490 00:21:20,320 --> 00:21:23,520 They look pretty much like a dead ringer for a mussel shell. 491 00:21:24,960 --> 00:21:26,800 We're going to pop some of the confit potato in there. 492 00:21:26,800 --> 00:21:30,200 Some of that apple and radish slaw on top with the braised mussel. 493 00:21:31,800 --> 00:21:34,480 And I think that it is the dish I promised the judges. 494 00:21:34,480 --> 00:21:36,840 So, yeah, I'm feeling really happy with that. 495 00:21:36,840 --> 00:21:39,160 Beautiful. Thanks for the support, Loz. 496 00:21:39,160 --> 00:21:41,680 I popped the last garnish onto my last mussel 497 00:21:41,680 --> 00:21:43,240 and I smashed that clock to stop it. 498 00:21:43,240 --> 00:21:44,680 (BUZZER) I have stopped. 499 00:21:44,680 --> 00:21:48,200 Hopefully I'm not in round two, but if I am, 500 00:21:48,200 --> 00:21:50,800 I should still be able to cook something really good in the 50 minutes I've got. 501 00:21:50,800 --> 00:21:54,040 Callum, you've stopped your clock. Bring it down to be tasted, mate. 502 00:21:57,320 --> 00:21:58,520 Wow, look at that. 503 00:21:58,520 --> 00:22:01,280 Oh, that looks like a... (CHOMPS) 504 00:22:01,280 --> 00:22:03,040 One... (CHOMPS) ..coming up! 505 00:22:03,040 --> 00:22:04,640 SOFIA: I'm sorry, is that an edible shell? 506 00:22:04,640 --> 00:22:06,000 It is. It is. 507 00:22:06,000 --> 00:22:07,800 I know! I just clocked it! 508 00:22:09,320 --> 00:22:11,880 So, I'm calling it moules frites, 509 00:22:11,880 --> 00:22:15,160 which of course is that classic dish of mussels braised in cider, 510 00:22:15,160 --> 00:22:17,160 with confit potato underneath. 511 00:22:17,160 --> 00:22:20,360 There's an apple, radish and fennel slaw on top of that. 512 00:22:20,360 --> 00:22:23,120 Mussel poached in cider, finger lime 513 00:22:23,120 --> 00:22:25,400 and Geraldton wax on top. 514 00:22:30,720 --> 00:22:32,400 One hit, yeah? Yeah, go for it. 515 00:22:32,400 --> 00:22:33,640 (CHOMPS) 516 00:22:44,640 --> 00:22:46,360 I love it when someone brings up a dish 517 00:22:46,360 --> 00:22:50,000 and I can feel that we're all trying to keep a poker face, 518 00:22:50,000 --> 00:22:51,880 because that is so good! 519 00:22:53,600 --> 00:22:56,120 That mussel shell, it's the most perfect texture. 520 00:22:56,120 --> 00:22:58,600 It just completely falls apart in your mouth. 521 00:22:58,600 --> 00:23:01,680 The most satisfying, lightest crunch. 522 00:23:01,680 --> 00:23:03,880 And the hero is still the mussel. 523 00:23:03,880 --> 00:23:05,600 Remember, moules frites is French. 524 00:23:05,600 --> 00:23:11,040 What is important is you've retained the mussels' flavour. 525 00:23:11,040 --> 00:23:15,800 You got the textures of the chips without the chips, 526 00:23:15,800 --> 00:23:18,720 and your seasoning is correctly on the top. 527 00:23:18,720 --> 00:23:20,720 Well done. Thank you very much. 528 00:23:20,720 --> 00:23:22,840 (CHEERING) Thanks, everyone. 529 00:23:22,840 --> 00:23:26,800 Well done. That's amazing. Thanks, mate. 530 00:23:28,760 --> 00:23:31,280 SARAH: Everything is ready to go. 531 00:23:31,280 --> 00:23:33,440 My lamb skewers are looking beautiful. 532 00:23:33,440 --> 00:23:35,760 I've got that glaze on top. 533 00:23:35,760 --> 00:23:38,040 I've poured my pomegranate hollandaise sauce 534 00:23:38,040 --> 00:23:41,720 into my egg shell, and I'm plating up. 535 00:23:43,360 --> 00:23:44,560 LAURA: Beautiful, beautiful. 536 00:23:46,040 --> 00:23:47,760 OK, stop. (BUZZER) 537 00:23:47,760 --> 00:23:49,280 Oh, God, 49 minutes. 538 00:23:51,280 --> 00:23:52,520 (CHUCKLES) 539 00:23:52,520 --> 00:23:54,840 I wanted to get the dish right. 540 00:23:54,840 --> 00:23:57,600 I'm just hoping the cook on my lamb is nice and juicy. 541 00:23:57,600 --> 00:24:00,520 I took my time with it, so hopefully that is right. 542 00:24:00,520 --> 00:24:02,360 Sarah, you're done. Time to taste your dish. 543 00:24:08,720 --> 00:24:11,880 I see. Eggy soldiers! 544 00:24:11,880 --> 00:24:13,760 Dippy eggs! Dippy eggs. 545 00:24:14,960 --> 00:24:21,720 Today's dish is spiced lamb skewers with pomegranate hollandaise. 546 00:24:25,800 --> 00:24:28,120 Sarah, this is a real nowhere-to-hide dish. 547 00:24:28,120 --> 00:24:30,400 Only two elements. Do you think you've nailed them? 548 00:24:30,400 --> 00:24:32,520 Yeah, I think so. I think it's tasty. 549 00:24:32,520 --> 00:24:34,160 And, um, it's a good dish. 550 00:24:34,160 --> 00:24:35,880 Yeah, this is really fun. 551 00:24:53,040 --> 00:24:54,400 Sarah... 552 00:24:55,560 --> 00:24:56,680 ..I love that little char 553 00:24:56,680 --> 00:24:58,880 that I got on the outside of my skewer, 554 00:24:58,880 --> 00:25:01,680 and the hollandaise's beautiful, silky texture. 555 00:25:01,680 --> 00:25:04,600 It clung on to that skewer so well. 556 00:25:04,600 --> 00:25:06,720 I was standing there like I was at the fair with a Pluto pup, 557 00:25:06,720 --> 00:25:08,600 which I loved. 558 00:25:08,600 --> 00:25:10,720 Um, I thought you could have went a little bit harder 559 00:25:10,720 --> 00:25:12,240 with the spice mix. 560 00:25:12,240 --> 00:25:15,440 And I hate to say the skewer was a little dry on mine, 561 00:25:15,440 --> 00:25:18,720 so I hope for your sake it's different down the end. 562 00:25:20,040 --> 00:25:21,240 It's very tasty, 563 00:25:21,240 --> 00:25:25,960 but I've got to acknowledge it might be, 564 00:25:25,960 --> 00:25:28,040 and I think it might be a little bit too dry. 565 00:25:29,080 --> 00:25:31,240 You know, I love the way you cook, so... 566 00:25:31,240 --> 00:25:32,600 Yeah. ..good luck. 567 00:25:32,600 --> 00:25:34,280 Thanks, Sarah. Thanks, Sarah. 568 00:25:35,280 --> 00:25:36,840 Well done. Thanks. 569 00:25:38,320 --> 00:25:40,360 You're halfway through your 90 minutes. 570 00:25:40,360 --> 00:25:44,080 You have 45 minutes to go! Come on, everybody! Allez! 571 00:25:47,600 --> 00:25:49,800 SNEZ: All other cooks are finished, 572 00:25:49,800 --> 00:25:52,000 and it's just me and Depinder still cooking. 573 00:25:53,400 --> 00:25:55,120 It's done. 574 00:25:58,400 --> 00:25:59,720 I'll get the stuff from the garden! 575 00:26:05,120 --> 00:26:07,040 She's gone to the bloody garden. 576 00:26:07,040 --> 00:26:08,360 Where's the lovely herbs? 577 00:26:09,520 --> 00:26:11,400 The lovely herbs? 578 00:26:11,400 --> 00:26:14,200 I feel like I lost 15 minutes just on this aioli. 579 00:26:17,400 --> 00:26:21,840 I really need to make sure this dish is perfect, so it saves me. 580 00:26:21,840 --> 00:26:23,560 Oh, my God. 581 00:26:27,760 --> 00:26:29,240 Where's my time? Where's my time? 582 00:26:29,240 --> 00:26:31,960 (BUZZER) 41 minutes! 583 00:26:31,960 --> 00:26:35,680 (PANTS) 584 00:26:37,720 --> 00:26:38,880 Done. 585 00:26:38,880 --> 00:26:41,400 Snez, you're finished. We'll taste your dish now. 586 00:26:41,400 --> 00:26:42,640 41 minutes and 14 seconds 587 00:26:42,640 --> 00:26:44,840 was definitely not the position I want to be 588 00:26:44,840 --> 00:26:46,560 if I need to do a second cook. 589 00:26:48,720 --> 00:26:52,120 SOFIA: Pretty! Oh, it looks pretty as a picture. 590 00:26:52,120 --> 00:26:54,120 OK, what have you made? 591 00:26:54,120 --> 00:26:57,480 I made a Wagyu and lardo skewer 592 00:26:57,480 --> 00:27:00,280 and green buttermilk sauce, 593 00:27:00,280 --> 00:27:03,880 aioli on top, and some herbs from the garden. 594 00:27:05,200 --> 00:27:08,200 This was meant to be a 35 minute dish. 595 00:27:08,200 --> 00:27:09,400 Max. 596 00:27:09,400 --> 00:27:11,320 It nearly took you 50 minutes. I know. 597 00:27:31,360 --> 00:27:33,840 Firstly, the presentation was a 10. 598 00:27:33,840 --> 00:27:38,280 It looked absolutely cracking. 599 00:27:38,280 --> 00:27:43,480 Such a delicate presentation, and the skewer was cooked perfectly. 600 00:27:43,480 --> 00:27:46,120 I thought the sauce was delicious, 601 00:27:46,120 --> 00:27:48,880 and I loved all those zingy herbs that you put in there, 602 00:27:48,880 --> 00:27:51,400 and the colour was just stunning. 603 00:27:51,400 --> 00:27:54,400 How long did you spend on your mayo in total? 604 00:27:54,400 --> 00:27:55,800 Probably 15 minutes. 605 00:27:55,800 --> 00:27:58,640 Right, I think you could have saved yourself 15 minutes, 606 00:27:58,640 --> 00:28:02,400 because I don't think your dish actually needed that mayo at all. 607 00:28:02,400 --> 00:28:03,600 I agree, yeah. 608 00:28:03,600 --> 00:28:06,040 You've got this fattiness from the Wagyu, which is so beautiful, 609 00:28:06,040 --> 00:28:09,480 and then the mayo almost obscures it. 610 00:28:09,480 --> 00:28:10,920 And now I'm wondering if the thing 611 00:28:10,920 --> 00:28:12,720 that you spent 15 minutes trying to perfect, 612 00:28:12,720 --> 00:28:14,040 that you didn't even need, 613 00:28:14,040 --> 00:28:16,920 could be the thing that sends you into round two. 614 00:28:16,920 --> 00:28:18,360 Good luck. Thank you. 615 00:28:20,440 --> 00:28:21,720 Oh, babe. 616 00:28:25,080 --> 00:28:27,720 JEAN-CHRISTOPHE: OK, you had 50 minutes. 617 00:28:27,720 --> 00:28:29,720 Now, 40 minutes left to go. 618 00:28:32,880 --> 00:28:35,840 Depinder is the last cook still cooking in round one. 619 00:28:35,840 --> 00:28:36,840 Faster! 620 00:28:37,960 --> 00:28:39,520 Go faster. Faster. 621 00:28:41,840 --> 00:28:44,560 The chickpea curry is really tasty. It's got a depth of flavour. 622 00:28:44,560 --> 00:28:46,960 This is the time I wanted to be done with my dish, 623 00:28:46,960 --> 00:28:49,080 and I'm still constructing my potato patties. 624 00:28:49,080 --> 00:28:50,400 Got to go. Go, go, go. 625 00:28:50,400 --> 00:28:52,200 I'm stuffing them with the pea filling. 626 00:28:52,200 --> 00:28:55,240 I still need to fry them. I still need to do a yoghurt sauce. 627 00:28:55,240 --> 00:28:56,760 Come on, Deep, hustle. 628 00:28:56,760 --> 00:28:58,360 Yep, I'm almost there. 629 00:28:58,360 --> 00:29:00,560 Move, move. Come on. 630 00:29:00,560 --> 00:29:01,760 Yeah. 631 00:29:03,080 --> 00:29:05,560 Yes, look at that. Look at that. 632 00:29:05,560 --> 00:29:07,800 Beautiful. 633 00:29:07,800 --> 00:29:10,600 I'm feeling extreme amounts of pressure right now, 634 00:29:10,600 --> 00:29:12,480 because every minute 635 00:29:12,480 --> 00:29:16,560 beyond this point is potentially a minute off my round two cook. 636 00:29:19,880 --> 00:29:21,800 I don't know how long these potato patties 637 00:29:21,800 --> 00:29:24,080 are going to be cooking, but I need them to be crispy. 638 00:29:24,080 --> 00:29:26,160 I don't want to compromise on that texture, 639 00:29:26,160 --> 00:29:28,120 because that's what makes up my dish. 640 00:29:28,120 --> 00:29:31,280 Oh, my God. It's literally that one thing. 641 00:29:31,280 --> 00:29:32,600 Pfffft! 642 00:29:45,840 --> 00:29:47,280 JAMIE: Come on, Deep, hustle. 643 00:29:53,000 --> 00:29:54,360 My two chutneys. Yeah. 644 00:29:54,360 --> 00:29:57,520 My plating is complete, 645 00:29:57,520 --> 00:29:59,480 minus these potato patties. 646 00:30:01,240 --> 00:30:02,320 I press down to allow 647 00:30:02,320 --> 00:30:04,800 for more surface area to cook in the ghee... 648 00:30:04,800 --> 00:30:07,160 It's getting there. 649 00:30:07,160 --> 00:30:10,600 ..and I can finally see it browning, and I'm like, "Thank God!" 650 00:30:10,600 --> 00:30:12,960 OK, this is looking really bloody good. 651 00:30:12,960 --> 00:30:14,840 OK. 652 00:30:14,840 --> 00:30:17,080 I take out my potato patties. 653 00:30:17,080 --> 00:30:18,440 They look amazing. 654 00:30:18,440 --> 00:30:20,880 This is how an aloo tikki should look. 655 00:30:20,880 --> 00:30:22,480 I'm gonna stop the clock now. 656 00:30:24,520 --> 00:30:26,400 (BUZZER) 657 00:30:26,400 --> 00:30:27,680 Nice, Deeps. 658 00:30:28,960 --> 00:30:31,120 Depinder, you're the last to finish. 659 00:30:31,120 --> 00:30:34,080 That wraps up round one. You can bring your dish down now. 660 00:30:37,920 --> 00:30:41,240 I've got everything crossed for myself right now. 661 00:30:41,240 --> 00:30:43,080 I've got the least amount of time left 662 00:30:43,080 --> 00:30:44,280 compared to everyone else. 663 00:30:45,320 --> 00:30:47,320 If I have to cook a dish in 35 minutes... 664 00:30:48,960 --> 00:30:50,320 ..I don't know what I'm going to do. 665 00:30:54,200 --> 00:30:55,360 Depinder, what's your dish? 666 00:30:55,360 --> 00:30:58,080 So, today I've made aloo tikki chole chaat. 667 00:30:59,120 --> 00:31:02,440 So tikki is the actual patty, which is stuffed with peas. 668 00:31:03,520 --> 00:31:06,560 And then the chole is the chickpea curry. 669 00:31:06,560 --> 00:31:12,400 And then you have the yoghurt, the two chutneys, the masala on top, 670 00:31:12,400 --> 00:31:13,920 and you just devour it. 671 00:31:15,400 --> 00:31:16,520 Are you gonna make it for us? 672 00:31:16,520 --> 00:31:18,280 Is that the deal here? Yeah, show us how it's done. 673 00:31:21,680 --> 00:31:23,680 (PATTIES CRUNCH) JUDGES: Oh! 674 00:31:23,680 --> 00:31:26,560 Not what I was expecting. Oh-ho-ho! 675 00:31:28,720 --> 00:31:30,960 I feel like all that hard work has just been crushed. I know! 676 00:31:30,960 --> 00:31:32,600 No, but that's the sound you want to hear. 677 00:31:32,600 --> 00:31:34,600 Yeah, you want to hear that. It's an amazing sound. 678 00:31:35,680 --> 00:31:38,120 It looks so generous in flavour and colour, 679 00:31:38,120 --> 00:31:41,640 and the smell coming off it, it's extremely enticing. 680 00:32:01,120 --> 00:32:02,360 Depinder... 681 00:32:04,000 --> 00:32:06,840 ..this is such a scarfable dish. 682 00:32:06,840 --> 00:32:10,120 Like you really just want to dive in and just, you know, get into it. 683 00:32:10,120 --> 00:32:13,640 It was really worth the time that you invested 684 00:32:13,640 --> 00:32:16,280 in frying that tikki really well, 685 00:32:16,280 --> 00:32:19,960 because it's just got that lovely crunchy outer coating. 686 00:32:19,960 --> 00:32:23,000 And then in the middle, it was just so nice and comforting and smushy. 687 00:32:23,000 --> 00:32:25,240 Yeah, beautiful dish. Oh, thank you. 688 00:32:25,240 --> 00:32:28,360 You are the only one who did not use any protein. 689 00:32:28,360 --> 00:32:31,920 It's just veg, spice and your knowledge. 690 00:32:33,400 --> 00:32:35,400 And you know what? Your dish is... 691 00:32:36,840 --> 00:32:38,840 ..magical. 692 00:32:38,840 --> 00:32:40,160 What I did not know is 693 00:32:40,160 --> 00:32:43,600 the point of using this crispy, very special potato 694 00:32:43,600 --> 00:32:47,600 who was impeccable and support all the flavours. 695 00:32:47,600 --> 00:32:50,040 And you've nailed it. So I'm so pleased for you. 696 00:32:50,040 --> 00:32:51,400 Thank you. 697 00:32:51,400 --> 00:32:53,880 Depinder the gambler, huh?! 698 00:32:53,880 --> 00:32:56,200 (LAUGHS) 699 00:32:56,200 --> 00:32:57,520 She gambled today, 700 00:32:57,520 --> 00:32:59,720 and she said "flavour bomb," 701 00:32:59,720 --> 00:33:02,520 and it is an absolute flavour bomb. 702 00:33:02,520 --> 00:33:05,520 You couldn't have described it any other way. 703 00:33:05,520 --> 00:33:09,120 Great gamble, great strategy, whatever you want to call it. 704 00:33:09,120 --> 00:33:13,640 And it may very well have paid off, Depinder. 705 00:33:13,640 --> 00:33:15,760 We've got a decision to make. 706 00:33:15,760 --> 00:33:17,080 Yeah. 707 00:33:17,080 --> 00:33:19,800 Woo! Good luck. 708 00:33:25,880 --> 00:33:28,320 When looking for the least impressive dishes, 709 00:33:28,320 --> 00:33:31,520 it's getting harder and harder to narrow it down. 710 00:33:33,080 --> 00:33:35,400 That said, if I call your name, 711 00:33:35,400 --> 00:33:37,160 you're cooking in round two. 712 00:33:40,880 --> 00:33:43,920 Snez, you spent too much time making that mayo, 713 00:33:43,920 --> 00:33:45,480 to the detriment of your dish. 714 00:33:45,480 --> 00:33:47,320 Yep. 715 00:33:47,320 --> 00:33:49,920 Sarah, 716 00:33:49,920 --> 00:33:51,440 so close, 717 00:33:51,440 --> 00:33:53,720 but you needed to spend just a little bit more time 718 00:33:53,720 --> 00:33:55,200 amping up those flavours. 719 00:33:56,960 --> 00:33:59,040 And lastly, Ben. 720 00:34:00,520 --> 00:34:04,880 That was a massive achievement in such a short amount of time, 721 00:34:04,880 --> 00:34:08,000 but sadly, your dish lacks some refinement. 722 00:34:08,000 --> 00:34:09,880 I got a beard in my mussel. Soz. 723 00:34:10,880 --> 00:34:12,840 Callum, Depinder, 724 00:34:12,840 --> 00:34:14,440 you're safe. 725 00:34:14,440 --> 00:34:15,880 Congrats. Thank you. 726 00:34:15,880 --> 00:34:17,840 You can join the others on the gantry. Well done. 727 00:34:22,720 --> 00:34:25,320 This is it, you guys, the final round. 728 00:34:27,440 --> 00:34:30,360 You can cook anything you like, but just a reminder - 729 00:34:30,360 --> 00:34:34,800 you only have the amount of time you didn't use in round one. 730 00:34:34,800 --> 00:34:37,760 So, Snez, you have 41 minutes. 731 00:34:37,760 --> 00:34:40,120 Sarah, you have 49 minutes. 732 00:34:40,120 --> 00:34:42,720 And Ben, you have 66 minutes remaining... 733 00:34:42,720 --> 00:34:44,680 Oh, great. ..which means you're starting first. 734 00:34:44,680 --> 00:34:45,720 OK. 735 00:34:46,960 --> 00:34:49,120 Ben, it's time to start your clock now. 736 00:34:49,120 --> 00:34:50,560 Come on, Ben! (APPLAUSE) 737 00:34:50,560 --> 00:34:51,760 Go, Benny! 738 00:34:54,560 --> 00:34:56,320 CALLUM: Let's go, mate. 739 00:34:56,320 --> 00:34:58,440 BEN: I've got a lot more time than both Sarah and Snez. 740 00:34:58,440 --> 00:35:00,320 Come on, Ben. Let's go, Ben. Come on, mate. 741 00:35:00,320 --> 00:35:02,400 BEN: I've got about 20 minutes before they even start cooking. 742 00:35:02,400 --> 00:35:04,520 That's 20 minutes I can use to prep things better 743 00:35:04,520 --> 00:35:06,400 and add more flavour to my dish. 744 00:35:06,400 --> 00:35:09,360 In round one, I was trying to do everything as fast as I can, 745 00:35:09,360 --> 00:35:10,880 cutting corners. 746 00:35:10,880 --> 00:35:12,600 In round two, I'm going to take my time 747 00:35:12,600 --> 00:35:14,000 and execute everything perfectly. 748 00:35:14,000 --> 00:35:15,400 Come on, Benny. Let's go, Benny. 749 00:35:15,400 --> 00:35:16,720 Cheerleaders! 750 00:35:16,720 --> 00:35:19,680 Use your time wisely. Ooh, good basket. 751 00:35:19,680 --> 00:35:21,800 I'm not leaving a beard in a mussel or anything stupid like that. 752 00:35:24,440 --> 00:35:25,880 Ben. Hello, Ben. 753 00:35:25,880 --> 00:35:28,040 Guys, how are you going? Really good. 754 00:35:28,040 --> 00:35:31,120 Are you feeling the pressure? There's definitely pressure. There's always pressure here. 755 00:35:31,120 --> 00:35:33,680 You were the only one out of the three that landed in round two 756 00:35:33,680 --> 00:35:37,000 that actually, like, stuck to what they said that they were going to do. Oh, that's good. 757 00:35:37,000 --> 00:35:38,920 You said you were going to go like the clappers, 758 00:35:38,920 --> 00:35:40,680 and you were going to leave yourself enough time 759 00:35:40,680 --> 00:35:42,240 to cook a banger of a dish. 760 00:35:42,240 --> 00:35:45,280 How is this dish going to be that dish? 761 00:35:45,280 --> 00:35:47,560 Because this dish is going to be a scallop tortellini 762 00:35:47,560 --> 00:35:49,920 with a bisque sauce on it, a squid ink emulsion 763 00:35:49,920 --> 00:35:51,920 and a little bit of fennel, so balanced perfectly. 764 00:35:51,920 --> 00:35:53,480 It's going to be full of flavour. 765 00:35:53,480 --> 00:35:55,360 And I'm going to use every minute of that 60 minutes 766 00:35:55,360 --> 00:35:58,360 to make a very flavourful sauce that no-one else has the time to do. 767 00:35:58,360 --> 00:36:00,960 That's a... That's a very, very, very smart idea. 768 00:36:00,960 --> 00:36:02,360 Yeah, it's the first thing I've got on, 769 00:36:02,360 --> 00:36:03,640 it's the last thing I'll finish, 770 00:36:03,640 --> 00:36:05,680 and everything else will come together in the middle. 771 00:36:05,680 --> 00:36:07,320 You just need to make sure that this dish tastes 772 00:36:07,320 --> 00:36:08,800 like it was cooked in 66 minutes. 773 00:36:08,800 --> 00:36:09,840 (LAUGHS) Yeah, I will. 774 00:36:09,840 --> 00:36:11,920 It's going to taste like it was cooked in two hours. 775 00:36:11,920 --> 00:36:13,360 Yeah. Yeah, even better. 776 00:36:13,360 --> 00:36:15,200 Good flavours, Benny. Smells good, Benny. 777 00:36:17,480 --> 00:36:20,840 My advantage in this cook is that I've got more time. 778 00:36:20,840 --> 00:36:23,560 Any guesses, Laura? Some pasta! 779 00:36:23,560 --> 00:36:25,960 I can make the pasta, include more elements, 780 00:36:25,960 --> 00:36:28,240 and I can use every one of those 66 minutes 781 00:36:28,240 --> 00:36:30,320 to add flavour to this dish. 782 00:36:30,320 --> 00:36:32,040 I can feel the other guys watching me. 783 00:36:33,480 --> 00:36:35,600 And this is great because I can basically get in their heads 784 00:36:35,600 --> 00:36:38,600 and show them how much I can do in 20 minutes, before they even start. 785 00:36:38,600 --> 00:36:40,960 Better not to watch. Yeah, yeah. True. 786 00:36:40,960 --> 00:36:43,880 Hey, Snez, how are you feeling? 787 00:36:44,880 --> 00:36:45,960 I'm so nervous. 788 00:36:45,960 --> 00:36:47,520 I feel like Ben's been cooking for hours. 789 00:36:47,520 --> 00:36:49,560 That's how I feel. Yeah, yeah. 790 00:36:49,560 --> 00:36:51,040 Yeah. 791 00:36:51,040 --> 00:36:54,320 I had a beautiful idea for a dish number two, 792 00:36:54,320 --> 00:36:57,000 and it needed at least 55 minutes. 793 00:36:57,000 --> 00:36:59,680 Now that I have only 40 minutes, I can't do that dish anymore. 794 00:36:59,680 --> 00:37:01,960 I need to pivot, and I need to think of a replacement. 795 00:37:04,280 --> 00:37:05,360 Round two, 796 00:37:05,360 --> 00:37:08,560 and I am here to bring everything that I have. 797 00:37:08,560 --> 00:37:10,320 I've got 49 minutes. 798 00:37:10,320 --> 00:37:13,080 I wish I had a little bit more. 799 00:37:13,080 --> 00:37:15,840 I think around about an hour is a good amount of time 800 00:37:15,840 --> 00:37:17,080 in this kitchen. 801 00:37:17,080 --> 00:37:19,440 Anything under that is definitely stressful. 802 00:37:19,440 --> 00:37:24,000 Sarah, you had 49 minutes left from round one. 803 00:37:24,000 --> 00:37:25,720 You can go start your clock now. 804 00:37:25,720 --> 00:37:27,120 Go on, Sarah! (APPLAUSE) 805 00:37:30,000 --> 00:37:31,480 DEPINDER: Let's go, Sarah. 806 00:37:31,480 --> 00:37:34,000 I came here to take risks in the kitchen, 807 00:37:34,000 --> 00:37:35,560 and that's who you're going to get today. 808 00:37:38,720 --> 00:37:42,120 I decide on a dish that is hard to pull off. 809 00:37:42,120 --> 00:37:45,040 It is creative and a little bit conceptual, 810 00:37:45,040 --> 00:37:49,120 but I want to show technique, and I have to nail it. 811 00:37:50,880 --> 00:37:53,200 Pastry in 50 minutes. 812 00:37:54,280 --> 00:37:55,880 She doesn't have long enough to do that. 813 00:37:55,880 --> 00:37:57,280 She must be doing something else. 814 00:37:58,320 --> 00:38:00,360 JEAN-CHRISTOPHE: She knows what she's doing. 815 00:38:00,360 --> 00:38:02,040 CALLUM: She's trying to make rough puff. 816 00:38:03,160 --> 00:38:04,840 Wow, that is pushing it. 817 00:38:04,840 --> 00:38:06,080 Sarah. Sarah. 818 00:38:06,080 --> 00:38:07,920 Hello. Are you doing pastry? 819 00:38:07,920 --> 00:38:09,120 Yes. Shortcrust. 820 00:38:10,560 --> 00:38:11,960 What's your dish? 821 00:38:11,960 --> 00:38:14,960 It's my take on a scallop pie, basically. 822 00:38:16,200 --> 00:38:19,720 And I'm making a vichyssoise. So, spiced leek vichyssoise. 823 00:38:19,720 --> 00:38:21,320 And that's going to be around the outside. 824 00:38:21,320 --> 00:38:22,760 OK. The scallops, 825 00:38:22,760 --> 00:38:27,120 I'm kind of turning into a bit of a flower on top, in a way. 826 00:38:27,120 --> 00:38:29,000 I don't know whether 'flower' is the right word. 827 00:38:29,000 --> 00:38:32,480 There's a dramatic flower, too. I like it. 828 00:38:32,480 --> 00:38:35,520 Yeah. Sounds like a lot of work. 829 00:38:35,520 --> 00:38:37,880 Why are you doing that when you've only got 49 minutes? 830 00:38:40,200 --> 00:38:41,960 She loves the risk. I do, I do. 831 00:38:41,960 --> 00:38:43,280 Loves the adrenaline. 832 00:38:43,280 --> 00:38:45,600 It's pumping like crazy! I can't even tell you. 833 00:38:46,840 --> 00:38:50,160 It's very ambitious. Make sure you can pull it off. 834 00:38:50,160 --> 00:38:52,360 Yes. You are biting off a lot here, Sarah. 835 00:38:52,360 --> 00:38:55,120 Yeah. And you don't have a lot of time? 836 00:38:55,120 --> 00:38:56,960 No, I do not. 837 00:39:09,920 --> 00:39:11,400 DEPINDER: Come on, Sarah. 838 00:39:11,400 --> 00:39:14,560 I am definitely pushing myself today. 839 00:39:14,560 --> 00:39:17,400 And it is all about timing. 840 00:39:17,400 --> 00:39:19,600 If any single step needs to be redone, 841 00:39:19,600 --> 00:39:22,400 then my entire dish will be ruined. 842 00:39:26,560 --> 00:39:29,840 Snez, the wait is over. Yep. 843 00:39:31,520 --> 00:39:33,480 Your 41 minutes starts now! 844 00:39:33,480 --> 00:39:35,640 (CHEERING AND APPLAUSE) JAMIE: Come on, Snez! 845 00:39:35,640 --> 00:39:37,440 Let's go, Snez Dog! 846 00:39:37,440 --> 00:39:41,360 My strategy in round one was to have a knockout dish in 35 minutes, 847 00:39:41,360 --> 00:39:44,040 and then have plenty of time to cook in round two. 848 00:39:44,040 --> 00:39:45,560 It didn't work. 849 00:39:45,560 --> 00:39:48,160 OK, baby. Come to mama. 850 00:39:48,160 --> 00:39:49,640 I used too much time for kind of... 851 00:39:49,640 --> 00:39:51,880 ..oh, not really a knockout dish. 852 00:39:51,880 --> 00:39:53,600 Butter, sugar, salt. 853 00:39:53,600 --> 00:39:57,680 And now I'm left with only 41 minutes for a knockout dish. 854 00:39:57,680 --> 00:39:59,160 (LAUGHS) 855 00:39:59,160 --> 00:40:01,040 LAURA: Let's go, Snezzy. Come on, Snezzy. 856 00:40:01,040 --> 00:40:02,960 But I've been in this situation before. 857 00:40:02,960 --> 00:40:05,320 I can fight. I never give up. 858 00:40:05,320 --> 00:40:07,440 My strategy here is to go with a dish 859 00:40:07,440 --> 00:40:09,120 that I can cook with my eyes closed. 860 00:40:09,120 --> 00:40:11,680 It's going to have that beautiful, homey flavours that we all love, 861 00:40:11,680 --> 00:40:14,640 but it's going to be elevated and refined. 862 00:40:14,640 --> 00:40:16,320 Snez. Hi. 863 00:40:16,320 --> 00:40:18,200 ANDY: Snez, how are you going? Very good. 864 00:40:18,200 --> 00:40:19,760 Great. That's good. 865 00:40:19,760 --> 00:40:21,320 Bit less chaotic than the first time. 866 00:40:21,320 --> 00:40:23,600 It's just because I have this kind of clear idea now... Yes! 867 00:40:23,600 --> 00:40:25,200 ..and I feel good, so I'm ready. 868 00:40:25,200 --> 00:40:27,240 Tell us. Tell us about the clear idea. 869 00:40:27,240 --> 00:40:29,560 OK, so I'm going with a flavour that I love. 870 00:40:29,560 --> 00:40:31,360 I'm just gonna try to make it kind of refined, 871 00:40:31,360 --> 00:40:33,120 like it would come out of the restaurant. 872 00:40:33,120 --> 00:40:34,880 So I'm doing this like mushroom ragu, 873 00:40:34,880 --> 00:40:38,600 and I'm gonna have, like, a whole grilled mushroom sitting on top, 874 00:40:38,600 --> 00:40:40,880 soft polenta, porcini cream, 875 00:40:40,880 --> 00:40:44,400 like, classic, delicious but refined. 876 00:40:44,400 --> 00:40:48,480 OK, execute this and elevate the components... 877 00:40:48,480 --> 00:40:50,200 Yes. Yep. ..so that it doesn't feel 878 00:40:50,200 --> 00:40:51,480 like it was cooked in 40 minutes. Yes. 879 00:40:51,480 --> 00:40:53,360 Make us feel like it was cooked in an hour. 880 00:40:53,360 --> 00:40:54,800 You know what I mean? Yes. That... 881 00:40:54,800 --> 00:40:56,320 That's the plan. Yeah. 882 00:40:56,320 --> 00:40:57,880 Yes. Because that's what it's going 883 00:40:57,880 --> 00:40:59,560 to take because you've got... That's right. 884 00:40:59,560 --> 00:41:01,600 ..a highly conceptual dish behind you in Sarah, 885 00:41:01,600 --> 00:41:04,880 and then you've got to battle against Ben, who's had 66 minutes 886 00:41:04,880 --> 00:41:06,840 to create his dish. Yep. 887 00:41:06,840 --> 00:41:08,960 You just need to focus on the task at hand now. 888 00:41:08,960 --> 00:41:11,000 Yep. And it is flavour. 889 00:41:11,000 --> 00:41:12,840 That's it. (EXHALES HEAVILY) 890 00:41:12,840 --> 00:41:14,040 Thank you. Good luck. 891 00:41:14,040 --> 00:41:15,720 Yeah. Thanks, guys. 892 00:41:19,240 --> 00:41:20,800 CONTESTANTS IN GANTRY: Ooh! 893 00:41:20,800 --> 00:41:22,680 (LAUGHTER) 894 00:41:24,840 --> 00:41:26,600 BEN: This fish sauce is going to be my secret weapon, 895 00:41:26,600 --> 00:41:29,520 because I can use a whole hour to put flavour into it. 896 00:41:29,520 --> 00:41:31,680 I'm also making a scallop mousse cappellacci, 897 00:41:31,680 --> 00:41:35,000 which is sort of like a nun's-hat-shaped pasta. 898 00:41:35,000 --> 00:41:36,600 Look at that pasta, Benny. 899 00:41:37,600 --> 00:41:39,640 Pasta can be a risky thing because if it's not right, 900 00:41:39,640 --> 00:41:41,920 you're going home, especially, like, in this elimination. 901 00:41:41,920 --> 00:41:43,640 But I am pretty confident with it. 902 00:41:43,640 --> 00:41:45,360 Now I just need to execute. 903 00:41:45,360 --> 00:41:48,720 I've got the bisque sauce on, I've got fennel charring, 904 00:41:48,720 --> 00:41:50,280 I've made my pasta dough - it's going to rest. 905 00:41:50,280 --> 00:41:51,640 The pasta is going to be epic. 906 00:41:51,640 --> 00:41:53,720 And then the sauce is going to be next-level. 907 00:41:53,720 --> 00:41:56,480 So I've got no chance other than just doing these things perfectly. 908 00:41:58,040 --> 00:42:02,200 It doesn't matter when you started. You've all got 26 minutes to go! 909 00:42:02,200 --> 00:42:04,160 CALLUM: Let's go, guys! JAMIE: Come on, guys! 910 00:42:04,160 --> 00:42:05,400 DEPINDER: Let's go, guys! 911 00:42:07,160 --> 00:42:09,760 That really did go very fast. Yeah. 912 00:42:09,760 --> 00:42:12,440 BEN: Now I have to spend all of my time 913 00:42:12,440 --> 00:42:14,320 getting the scallop mousse absolutely perfect. 914 00:42:14,320 --> 00:42:17,920 Oh, Benny. Beautiful, beautiful. 915 00:42:17,920 --> 00:42:20,000 So I weigh out some of the scallops and add salt to it. 916 00:42:20,000 --> 00:42:21,520 I blend it up, then add a little bit of egg, 917 00:42:21,520 --> 00:42:24,760 and bit by bit some cream till I get the right texture. 918 00:42:27,240 --> 00:42:28,880 Despite having the most time out of anyone, 919 00:42:28,880 --> 00:42:31,360 I'm working like anything to try to get this going, 920 00:42:31,360 --> 00:42:34,040 and I can't afford to take my eyes off the prize here. 921 00:42:37,080 --> 00:42:39,400 Let's go, Sarah. You got a timer on for your pastry? 922 00:42:39,400 --> 00:42:41,520 I'm just going to watch it. BOTH: OK. 923 00:42:41,520 --> 00:42:45,200 The pastry for this scallop pie is in the oven. 924 00:42:45,200 --> 00:42:46,840 How long does it need to be in there for? 925 00:42:46,840 --> 00:42:48,400 The whole time, basically. BOTH: OK. 926 00:42:48,400 --> 00:42:53,360 It is insanely risky cooking pastry in this amount of time. 927 00:42:53,360 --> 00:42:56,600 You think... You think your tart will be crispy enough, yeah? 928 00:42:56,600 --> 00:42:58,240 Hopefully. It's... 929 00:42:58,240 --> 00:43:00,160 No, it will be. OK. You're sure, yeah? 930 00:43:00,160 --> 00:43:01,440 Yeah. 931 00:43:01,440 --> 00:43:04,080 But all I can do is keep my fingers crossed. 932 00:43:05,200 --> 00:43:08,240 So, next I get started on my vichyssoise. 933 00:43:08,240 --> 00:43:11,080 I've got my leeks, which I'm sauteing down, 934 00:43:11,080 --> 00:43:13,880 and adding into that my potatoes. 935 00:43:13,880 --> 00:43:15,320 I've got a bit of stock going into that. 936 00:43:15,320 --> 00:43:17,240 While that is starting to simmer, 937 00:43:17,240 --> 00:43:19,720 I move on to my curry leaf oil. 938 00:43:19,720 --> 00:43:21,400 Curry leaves. 939 00:43:21,400 --> 00:43:24,600 I want this to have that little touch of South India 940 00:43:24,600 --> 00:43:26,520 in terms of the flavour profiles. 941 00:43:27,880 --> 00:43:29,800 I can't see them. 942 00:43:29,800 --> 00:43:31,720 Curry leaves. That's not curry leaves. 943 00:43:31,720 --> 00:43:34,200 I love the flavours across India, 944 00:43:34,200 --> 00:43:38,560 so this really is, truly, I can say, my style. 945 00:43:38,560 --> 00:43:40,680 Curry leaves. I can't see them. 946 00:43:42,440 --> 00:43:43,600 What did I come here for? 947 00:43:47,000 --> 00:43:48,200 Oh. 948 00:43:48,200 --> 00:43:49,560 I'm feeling so much pressure. 949 00:43:49,560 --> 00:43:51,760 I feel like Ben and Sarah have been cooking for hours, 950 00:43:51,760 --> 00:43:54,360 but I'm definitely going crazy a little bit today. 951 00:43:54,360 --> 00:43:56,880 No time to think. I'm just going with things that I love. 952 00:43:58,080 --> 00:43:59,840 For my polenta with mushrooms, 953 00:43:59,840 --> 00:44:01,280 my polenta is on the stove, 954 00:44:01,280 --> 00:44:03,640 and I need to get onto that mushroom ragu. 955 00:44:03,640 --> 00:44:07,520 My mushroom ragu today is going to be kind of soft, 956 00:44:07,520 --> 00:44:09,440 but mushrooms still have a texture. 957 00:44:09,440 --> 00:44:11,720 It should be kind of quite fragrant from the thyme, 958 00:44:11,720 --> 00:44:15,040 from wine, from all the aromatics, shallots, garlic. 959 00:44:15,040 --> 00:44:18,080 And when mixed with polenta, it's just going to be a perfect match. 960 00:44:19,760 --> 00:44:22,080 I don't think people, many, have cooked polenta in this kitchen, 961 00:44:22,080 --> 00:44:25,240 but I think, if done well, it could be a really knockout dish. 962 00:44:25,240 --> 00:44:27,840 Spoons. Did I bring spoons? No. 963 00:44:28,880 --> 00:44:31,240 My plan here is to cook it low and slow 964 00:44:31,240 --> 00:44:35,760 and make sure it's nice and soft and absorbs all the flavours, 965 00:44:35,760 --> 00:44:38,320 and it's so creamy and delicate. 966 00:44:38,320 --> 00:44:39,920 So this dish pretty much is how I cook at home. 967 00:44:39,920 --> 00:44:41,880 Like, a homey flavour. 968 00:44:41,880 --> 00:44:44,880 And, yeah, I'm just trying to do it today a little bit differently, 969 00:44:44,880 --> 00:44:46,680 a little bit more elevated. 970 00:44:51,000 --> 00:44:54,200 BEN: For the scallop cappellacci, it's time to strain the bisque. 971 00:44:54,200 --> 00:44:56,120 Just going to get all of the liquid into a pot. 972 00:44:56,120 --> 00:44:58,400 And I need to reduce that down with a little bit of cream 973 00:44:58,400 --> 00:45:00,320 until I get a really nice sauce consistency. 974 00:45:00,320 --> 00:45:03,040 Let's go, here, let's go. That's cooked. Pasta time. 975 00:45:03,040 --> 00:45:05,720 This is coming down nicely. Really thick, really tasty. 976 00:45:05,720 --> 00:45:07,520 Fennel's braising away, pretty much done. 977 00:45:09,000 --> 00:45:10,440 And just need to roll the pasta, 978 00:45:10,440 --> 00:45:12,400 get it filled and make it perfect. 979 00:45:12,400 --> 00:45:15,880 Rolling out the pasta takes time, and there's no short cut here. 980 00:45:15,880 --> 00:45:17,920 I've got just enough time to do it. 981 00:45:17,920 --> 00:45:19,960 You've just got to laminate it and do it long enough 982 00:45:19,960 --> 00:45:21,480 that the pasta has the right texture. 983 00:45:21,480 --> 00:45:24,120 It's as simple as that. There's no rushing it. 984 00:45:25,520 --> 00:45:27,600 CALLUM: Pasta looks lovely, Benny. 985 00:45:27,600 --> 00:45:29,320 There's so much pressure on my shoulders. 986 00:45:29,320 --> 00:45:30,960 I don't want to go home. 987 00:45:30,960 --> 00:45:33,400 Again, what's standing between me staying in this competition or not, 988 00:45:33,400 --> 00:45:35,840 is how well I can make these pasta shapes. 989 00:45:35,840 --> 00:45:37,880 Go, Benny. Come on, guys, under 15. 990 00:45:37,880 --> 00:45:39,640 The time is evaporating really quickly, 991 00:45:39,640 --> 00:45:41,800 and there's so much going through my mind. 992 00:45:41,800 --> 00:45:44,400 I've got to make five or six of the most beautiful pasta shapes 993 00:45:44,400 --> 00:45:45,880 I've ever made in my life - 994 00:45:45,880 --> 00:45:47,440 thin, stuffed to the brim. 995 00:45:47,440 --> 00:45:49,640 I need to get them in the water and cooked in time to get it 996 00:45:49,640 --> 00:45:51,760 on the plate, and there's very little time to spare. 997 00:45:52,960 --> 00:45:54,240 Let's go, guys. 998 00:45:54,240 --> 00:45:56,160 Sarah, how's your pastry? 999 00:45:57,440 --> 00:45:59,400 SARAH: Uh, it was still a bit blonde before. 1000 00:46:00,880 --> 00:46:05,680 I've got my pastry in the oven, and I have my curry leaf oil done. 1001 00:46:05,680 --> 00:46:08,080 I am now working on my vichyssoise, 1002 00:46:08,080 --> 00:46:10,040 and I'm just balancing it out 1003 00:46:10,040 --> 00:46:12,400 with a little bit of cream, a little bit of butter. 1004 00:46:12,400 --> 00:46:14,640 Can you tell me when there's four minutes left? 1005 00:46:14,640 --> 00:46:16,240 DEPINDER AND LAURA: Yeah. 1006 00:46:16,240 --> 00:46:17,760 But I'm starting to freak out. 1007 00:46:17,760 --> 00:46:19,320 There's not much time left on the clock, 1008 00:46:19,320 --> 00:46:22,360 and I still don't know if my pastry is going to be done in time. 1009 00:46:23,600 --> 00:46:26,280 OK, guys, five minutes to go! 1010 00:46:26,280 --> 00:46:27,520 Allez! 1011 00:46:28,720 --> 00:46:30,960 BEN: I just want to reduce it down as fast as possible. 1012 00:46:30,960 --> 00:46:32,160 LAURA: Oh, my gosh. 1013 00:46:32,160 --> 00:46:34,240 This is, like, plating time, not cooking time. 1014 00:46:34,240 --> 00:46:35,400 This is, like, proper chaos. 1015 00:46:35,400 --> 00:46:38,440 Where's the soy...? That thingy? Oh! 1016 00:46:38,440 --> 00:46:39,680 Did I have it? 1017 00:46:39,680 --> 00:46:41,080 There's not that much time left. 1018 00:46:41,080 --> 00:46:42,880 Snez, what are you doing? Just get on with it. 1019 00:46:42,880 --> 00:46:45,200 I'm really concerned. This is crazy. 1020 00:46:45,200 --> 00:46:47,600 Honestly, I don't even know if anyone is going to have 1021 00:46:47,600 --> 00:46:49,400 a complete dish on a plate. 1022 00:46:49,400 --> 00:46:51,000 JAMIE: Pull it together. Come on. 1023 00:47:00,800 --> 00:47:05,400 SARAH: I still don't know if my pastry is going to be done in time, 1024 00:47:05,400 --> 00:47:09,760 but while I'm waiting, I am moving on to my scallops. 1025 00:47:09,760 --> 00:47:12,480 So I'm slicing these thinly 1026 00:47:12,480 --> 00:47:15,480 so that I can place them in a flower shape. 1027 00:47:15,480 --> 00:47:16,800 I need to be really delicate with this. 1028 00:47:16,800 --> 00:47:19,080 DEPINDER: Come on, Sarah, you got to cook those scallops. 1029 00:47:19,080 --> 00:47:20,800 Four. Come on, Sarah, let's go. 1030 00:47:21,880 --> 00:47:24,080 I'm cooking them only on one side. 1031 00:47:25,440 --> 00:47:27,040 I want caramelisation on the base, 1032 00:47:27,040 --> 00:47:29,520 and I want them to be beautiful and opaque on top. 1033 00:47:31,840 --> 00:47:34,280 Come on, Sarah. Home stretch. Home stretch. 1034 00:47:34,280 --> 00:47:36,480 Seriously, Sarah in round one, 1035 00:47:36,480 --> 00:47:37,880 I'm really angry at you. 1036 00:47:37,880 --> 00:47:39,640 You could have just given me two more minutes, 1037 00:47:39,640 --> 00:47:42,240 and this would have been absolutely a breeze. 1038 00:47:46,480 --> 00:47:48,920 Have you tasted everything, Snez? 1039 00:47:48,920 --> 00:47:50,600 Where's my spoon? 1040 00:47:50,600 --> 00:47:52,240 I'm happy with my mushroom ragu. 1041 00:47:53,400 --> 00:47:55,200 My polenta is creamy, it's lovely. 1042 00:47:55,200 --> 00:47:58,560 And as soon as I finish it off with some Parmesan and butter, it's just going to be spot-on. 1043 00:47:58,560 --> 00:48:00,280 My butter, butter, butter, butter, butter! 1044 00:48:00,280 --> 00:48:01,840 Not finished, Chef. 1045 00:48:04,080 --> 00:48:05,840 I'm running out of time. 1046 00:48:05,840 --> 00:48:09,000 So for my pine mushrooms, the plan is just to quickly pan-fry them 1047 00:48:09,000 --> 00:48:11,720 and to finish it off with some butter, thyme and garlic, 1048 00:48:11,720 --> 00:48:13,280 which I'm going to be basting as I go. 1049 00:48:14,520 --> 00:48:16,040 Even if it's a vegetable, 1050 00:48:16,040 --> 00:48:18,800 the cook on the vegetable is really important. 1051 00:48:18,800 --> 00:48:20,040 This dish is all about mushrooms, 1052 00:48:20,040 --> 00:48:22,600 so this is why I'm choosing to put the whole mushroom on top. 1053 00:48:22,600 --> 00:48:26,200 Visually, also, it's quite striking, as well, when you receive it. 1054 00:48:26,200 --> 00:48:28,760 And also, I really love cutting into a whole mushroom. 1055 00:48:30,080 --> 00:48:32,920 I'm just hoping it's enough to keep me safe. 1056 00:48:32,920 --> 00:48:35,720 Two minutes! LAURA: Come on, guys! 1057 00:48:35,720 --> 00:48:37,680 Come on! DEPINDER: Let's do it. 1058 00:48:40,160 --> 00:48:42,360 Come on, guys, it's smelling incredible. It smells incredible. 1059 00:48:44,400 --> 00:48:46,480 BEN: I'm running out of time. 1060 00:48:46,480 --> 00:48:48,280 The pasta's not finished cooking. 1061 00:48:48,280 --> 00:48:50,280 I've still got to get it into the sauce to coat it, 1062 00:48:50,280 --> 00:48:52,200 so I decide to start plating up the fennel 1063 00:48:52,200 --> 00:48:53,320 because that's ready now. 1064 00:48:53,320 --> 00:48:54,720 Oh, Ben, that looks amazing. 1065 00:48:54,720 --> 00:48:56,160 I've got my braised fennel there, 1066 00:48:56,160 --> 00:48:58,520 but I also want some freshness in the dish. 1067 00:48:58,520 --> 00:49:00,680 So I shave some of the fennel really finely, 1068 00:49:00,680 --> 00:49:01,960 which is going to add loads of crunch. 1069 00:49:01,960 --> 00:49:03,360 Nice, Benny. 1070 00:49:03,360 --> 00:49:06,840 I've made the pasta as well as I could with the time I had. 1071 00:49:06,840 --> 00:49:09,480 I've got as much flavour as I possibly could into that sauce. 1072 00:49:11,840 --> 00:49:13,680 Strategy in round one didn't pay off completely, 1073 00:49:13,680 --> 00:49:15,480 but it's afforded me the time to make what I think 1074 00:49:15,480 --> 00:49:17,720 is a really good dish in round two, 1075 00:49:17,720 --> 00:49:20,880 and I've had time to get flavour into that sauce and make pasta, 1076 00:49:20,880 --> 00:49:22,040 which no one else can do. 1077 00:49:22,040 --> 00:49:24,480 Hopefully, that's going to set me apart and keep me safe. 1078 00:49:26,600 --> 00:49:28,520 One minute to go! 1079 00:49:34,720 --> 00:49:36,080 JAMIE: Snez, pull it together. Come on. 1080 00:49:36,080 --> 00:49:37,480 Oh, my God! 1081 00:49:38,880 --> 00:49:41,200 SARAH: I'm in the last minute of this plate-up, 1082 00:49:41,200 --> 00:49:44,360 and I pull my pastry out of the oven. 1083 00:49:48,720 --> 00:49:49,760 LAURA: Nice, Toddy. 1084 00:49:49,760 --> 00:49:53,200 Oh, my gosh, my pastry is done. Thank goodness. 1085 00:49:53,200 --> 00:49:55,320 But there is no time to waste. 1086 00:49:55,320 --> 00:49:57,880 Oh, God, it's stuck. Use a spatula. 1087 00:49:57,880 --> 00:49:59,000 Oh, my God. 1088 00:50:01,400 --> 00:50:04,520 I'm trying to get my scallops out of the pan, 1089 00:50:04,520 --> 00:50:07,600 and I'm really struggling to get it out. 1090 00:50:09,800 --> 00:50:12,040 Can you scrape it with something else? 1091 00:50:12,040 --> 00:50:13,040 Oh. 1092 00:50:13,040 --> 00:50:16,920 This is meant to be a beautiful rose formation. 1093 00:50:16,920 --> 00:50:19,320 If this falls apart, then the dish is ruined. 1094 00:50:20,640 --> 00:50:23,040 Come on, Toddy. Come on, Toddy. Come on. It still looks fine. 1095 00:50:23,040 --> 00:50:24,560 Oh, my God, oh, my God, oh, my God! 1096 00:50:24,560 --> 00:50:27,280 Come on, Sarah, get it on the plate! 1097 00:50:27,280 --> 00:50:29,160 You got it, you got it. 1098 00:50:29,160 --> 00:50:31,840 Nice, Toddy. Nice. Beautiful. 1099 00:50:31,840 --> 00:50:34,040 I get it onto the plate. 1100 00:50:34,040 --> 00:50:36,400 Oh, it is done, and it's beautiful! 1101 00:50:38,360 --> 00:50:41,400 Woo! Come on, guys, let's do it on the plate. 1102 00:50:41,400 --> 00:50:43,600 Your time is up in ten... 1103 00:50:43,600 --> 00:50:46,880 JUDGES: Nine, eight, seven, 1104 00:50:46,880 --> 00:50:50,120 six, five, four, 1105 00:50:50,120 --> 00:50:53,200 three, two, one! 1106 00:50:53,200 --> 00:50:54,640 That's it! ANDY: Ah! 1107 00:50:54,640 --> 00:50:56,680 That is it. (CHEERING AND APPLAUSE) 1108 00:50:56,680 --> 00:50:58,800 Wow. Well done, guys. 1109 00:50:58,800 --> 00:51:01,000 SNEZ: Oh, my God. Well done. 1110 00:51:01,000 --> 00:51:02,560 Well done, Toddy. 1111 00:51:02,560 --> 00:51:04,120 (SIGHS) That was a lot. 1112 00:51:06,200 --> 00:51:07,920 Well done, guys. 1113 00:51:07,920 --> 00:51:10,040 I had more time than everyone but I was pushed right to the limit. 1114 00:51:10,040 --> 00:51:11,960 Really well done. Snez, well done. 1115 00:51:11,960 --> 00:51:14,080 Well done, girl. Not sure. 1116 00:51:14,080 --> 00:51:16,560 I'm pretty proud of what I presented in 40 minutes. 1117 00:51:16,560 --> 00:51:18,440 But knowing Ben and Sarah, 1118 00:51:18,440 --> 00:51:20,000 they're going to come up with amazing dishes. 1119 00:51:20,000 --> 00:51:22,360 So it's going to come down to small details. 1120 00:51:29,320 --> 00:51:31,160 BEN: Walking this up to the judges, you know, 1121 00:51:31,160 --> 00:51:32,640 I can't help but be a bit nervous. 1122 00:51:32,640 --> 00:51:33,920 Hey, Benny. Hey, Ben. 1123 00:51:33,920 --> 00:51:35,240 Hello. ANDY: Hey, mate. 1124 00:51:35,240 --> 00:51:38,040 It is a real double-edged sword, having more time 1125 00:51:38,040 --> 00:51:40,160 because I think that puts more pressure on me 1126 00:51:40,160 --> 00:51:41,680 to deliver a better dish, 1127 00:51:41,680 --> 00:51:43,400 even though that should be my advantage. 1128 00:51:44,520 --> 00:51:46,240 I'm not 100% confident here that I'm safe. 1129 00:51:46,240 --> 00:51:48,640 Ben, what have you made? 1130 00:51:48,640 --> 00:51:53,640 I've made a scallop cappellacci with a shaved fennel, 1131 00:51:53,640 --> 00:51:57,800 braised fennel, squid ink emulsion and a prawn bisque sauce. 1132 00:51:57,800 --> 00:52:00,080 Do you think you used your 66 minutes wisely? 1133 00:52:00,080 --> 00:52:01,200 I think so. 1134 00:52:01,200 --> 00:52:03,600 So I had the sauce working the entire time. 1135 00:52:03,600 --> 00:52:05,160 Had enough time to make pasta. 1136 00:52:05,160 --> 00:52:07,520 So, there's definitely a bit of extra pressure though. Yeah. 1137 00:52:07,520 --> 00:52:10,000 Yeah. (CHUCKLES) Thanks, Ben. I think we need to taste it now. 1138 00:52:10,000 --> 00:52:11,760 Thank you. Good luck, yeah? 1139 00:52:32,160 --> 00:52:34,000 Great use of his time. 1140 00:52:35,480 --> 00:52:37,840 I thought the pasta work was magnificent. 1141 00:52:37,840 --> 00:52:39,480 It was, like, filled to the brim, 1142 00:52:39,480 --> 00:52:42,880 and a beautiful cross section on that pasta as well. 1143 00:52:42,880 --> 00:52:46,200 The sauce is really reduced, 1144 00:52:46,200 --> 00:52:49,160 but then when you get it with that...especially the raw fennel, 1145 00:52:49,160 --> 00:52:51,520 and obviously with the scallop-filled pasta, 1146 00:52:51,520 --> 00:52:54,360 then it really starts to come to life. 1147 00:52:54,360 --> 00:52:58,680 I think that's the best sauce that Ben has provided on MasterChef. 1148 00:52:58,680 --> 00:53:01,560 I am quite mesmerised, actually, the way he did it. 1149 00:53:01,560 --> 00:53:05,040 And I'm super, super impressed. 1150 00:53:05,040 --> 00:53:08,320 I think he's used his leg up with the time really well. 1151 00:53:08,320 --> 00:53:11,080 He's got heavy-hitting flavour in his dish 1152 00:53:11,080 --> 00:53:13,680 that you can only buy with time. Yep. 1153 00:53:18,400 --> 00:53:20,000 SNEZ: I picked the wrong strategy. 1154 00:53:20,000 --> 00:53:21,600 Hello. Hi, Snez. 1155 00:53:21,600 --> 00:53:25,680 And I left myself only 40 minutes to finish up my second dish. 1156 00:53:25,680 --> 00:53:27,840 I actually feel a bit deflated. 1157 00:53:27,840 --> 00:53:31,880 If this dish is the last dish I put up in this competition, 1158 00:53:31,880 --> 00:53:33,320 I'll be really devastated. 1159 00:53:35,040 --> 00:53:36,480 OK. What have you made? 1160 00:53:37,680 --> 00:53:40,960 So I made a soft polenta with mushroom ragu 1161 00:53:40,960 --> 00:53:42,400 and porcini cream. 1162 00:53:45,720 --> 00:53:48,080 That must have been difficult. 1163 00:53:48,080 --> 00:53:49,080 Yes! 1164 00:53:49,080 --> 00:53:51,080 You know, just to shake off round one, really. 1165 00:53:51,080 --> 00:53:53,240 It was so stressful. 1166 00:53:53,240 --> 00:53:55,680 Ben was half into his cook when I started, 1167 00:53:55,680 --> 00:53:57,480 so it was really... Like, you know, it doesn't help. 1168 00:53:57,480 --> 00:54:00,200 I feel like everybody's at the top of their game, 1169 00:54:00,200 --> 00:54:03,680 and I know I can cook, but can I keep up? 1170 00:54:04,680 --> 00:54:07,440 Was you intimidated by everyone? 1171 00:54:07,440 --> 00:54:09,720 I was so intimidated, especially at the start. 1172 00:54:09,720 --> 00:54:12,960 Even now, and when I see all these beautiful dishes passing me, 1173 00:54:12,960 --> 00:54:14,160 I'm like, "Oh!" 1174 00:54:14,160 --> 00:54:17,880 I feel like I'm still kind of delivering this rustic flavour here. 1175 00:54:17,880 --> 00:54:20,080 Well, when we see what you did last year, 1176 00:54:20,080 --> 00:54:22,400 and now what you've done coming into the kitchen, 1177 00:54:22,400 --> 00:54:24,240 you know, in Back To Win... Yeah. 1178 00:54:24,240 --> 00:54:26,080 ..surrounded by legends, 1179 00:54:26,080 --> 00:54:28,040 we are so, so proud of you. 1180 00:54:28,040 --> 00:54:29,520 Yeah. Thank you. 1181 00:54:29,520 --> 00:54:31,200 Thanks, Snez. We'll taste now. Thank you. 1182 00:54:31,200 --> 00:54:32,600 Thanks. Thanks, Snez. 1183 00:54:32,600 --> 00:54:34,440 JEAN-CHRISTOPHE: Good luck. 1184 00:54:34,440 --> 00:54:35,920 Thanks, Chef. 1185 00:54:58,560 --> 00:55:01,240 I think there's some good flavours across the board, right? 1186 00:55:01,240 --> 00:55:03,880 You know, from the polenta to the mushroom ragu, 1187 00:55:03,880 --> 00:55:06,240 some deep caramelised-onion flavours, 1188 00:55:06,240 --> 00:55:08,640 and then the polenta is seasoned really nicely. 1189 00:55:08,640 --> 00:55:12,600 The problem that I've got are weirdly the pine mushrooms on top. 1190 00:55:12,600 --> 00:55:14,240 Yeah. They're quite dry. 1191 00:55:14,240 --> 00:55:17,040 And that skin on the top of the mushroom cap 1192 00:55:17,040 --> 00:55:18,600 has gone really tough. 1193 00:55:18,600 --> 00:55:21,880 Something in the way that they're cooked in the pan 1194 00:55:21,880 --> 00:55:24,560 and have sort of dried out, 1195 00:55:24,560 --> 00:55:27,440 that just kind of dampens the rest of the work 1196 00:55:27,440 --> 00:55:29,120 that she's put in to the dish. 1197 00:55:30,360 --> 00:55:32,560 I think this is a really pleasant-tasting dish. 1198 00:55:32,560 --> 00:55:36,560 The polenta was quite well cooked and had lovely seasoning in it, 1199 00:55:36,560 --> 00:55:39,480 and the mushroom ragu was lovely, as well. 1200 00:55:39,480 --> 00:55:43,920 But I think what worries me is, when you're cooking a rustic dish, 1201 00:55:43,920 --> 00:55:45,800 you need enough technical elements in there 1202 00:55:45,800 --> 00:55:47,960 to know that you're in the race. 1203 00:55:51,920 --> 00:55:55,360 SARAH: I'm definitely nervous walking to the judges 1204 00:55:55,360 --> 00:55:58,560 because I had so many things to get right in this dish. 1205 00:55:58,560 --> 00:55:59,840 Hi, Sarah. Hi. 1206 00:55:59,840 --> 00:56:01,280 Hi, Sarah. Hi, Sarah. 1207 00:56:01,280 --> 00:56:02,840 SARAH: I had to get the pastry right. 1208 00:56:02,840 --> 00:56:04,840 I had to get those scallops cooked perfectly. 1209 00:56:04,840 --> 00:56:06,440 I had to get both sauces done. 1210 00:56:06,440 --> 00:56:09,440 And I ended up really rushing. 1211 00:56:09,440 --> 00:56:11,280 Sarah, what have you made? 1212 00:56:12,720 --> 00:56:14,080 Curried scallop pie. 1213 00:56:14,080 --> 00:56:16,960 Seared scallops - just a gentle sear on the base - 1214 00:56:16,960 --> 00:56:20,760 a mildly spiced vichyssoise and a curry leaf oil. 1215 00:56:23,320 --> 00:56:26,040 Attempting this dish was definitely ambitious. 1216 00:56:27,120 --> 00:56:31,880 There's a time and a place for extremely risky dishes. 1217 00:56:31,880 --> 00:56:34,200 But today's an elimination. 1218 00:56:34,200 --> 00:56:37,960 So I don't know if that strategy has paid off. 1219 00:56:51,120 --> 00:56:54,000 In round two, you ended up with about 49 minutes. 1220 00:56:54,000 --> 00:56:55,360 Yes. 1221 00:56:55,360 --> 00:56:57,200 But you chose to make a dish 1222 00:56:57,200 --> 00:56:59,520 that usually would take somebody about 75. 1223 00:56:59,520 --> 00:57:02,600 Definitely, the pastry was my biggest worry. 1224 00:57:02,600 --> 00:57:06,680 And I also just wanted to make sure that I'm showing enough technique 1225 00:57:06,680 --> 00:57:08,760 and doing something that is complex enough 1226 00:57:08,760 --> 00:57:10,200 to be worthy of being here. 1227 00:57:11,600 --> 00:57:13,520 Well, we love having you back in this competition. 1228 00:57:13,520 --> 00:57:15,120 Would you mind finishing your dish for us? 1229 00:57:15,120 --> 00:57:16,600 Yes. Thanks. Thank you. 1230 00:57:23,520 --> 00:57:25,000 OK, enjoy. 1231 00:57:25,000 --> 00:57:26,880 Thanks, Sarah. JEAN-CHRISTOPHE: Good luck, yeah? 1232 00:57:51,600 --> 00:57:54,160 I think this is such an elegant dish. 1233 00:57:54,160 --> 00:57:56,560 What I love is the fact that she used some French technique. 1234 00:57:56,560 --> 00:58:00,640 Vichyssoise is about how to condense the potato and the leeks 1235 00:58:00,640 --> 00:58:03,560 to get that very unusual flavour. 1236 00:58:03,560 --> 00:58:07,400 But what she did is to get it to another level with the spices, 1237 00:58:07,400 --> 00:58:09,200 which is very, very, very smart. 1238 00:58:10,360 --> 00:58:14,040 What's really clever is the sort of half-cooked scallop, 1239 00:58:14,040 --> 00:58:16,880 and the freshness that it delivers 1240 00:58:16,880 --> 00:58:20,480 clarifies the spice, and it lightens it. 1241 00:58:20,480 --> 00:58:22,760 And then, when you put the curry leaf oil on top, 1242 00:58:22,760 --> 00:58:27,800 the smokiness of that oil just adds another level of brightness. 1243 00:58:27,800 --> 00:58:29,760 I think she's done a really good job, 1244 00:58:29,760 --> 00:58:31,120 and she's stuck to her guns. 1245 00:58:31,120 --> 00:58:33,280 She's still got her signature move in place. (LAUGHS) 1246 00:58:33,280 --> 00:58:35,080 Risk-taking? Risk-taking. 1247 00:58:35,080 --> 00:58:37,280 And I think it's really paid off. 1248 00:58:37,280 --> 00:58:39,560 A lot of contestants would be hard pressed 1249 00:58:39,560 --> 00:58:41,440 to make this in 75 minutes, 1250 00:58:41,440 --> 00:58:44,480 and Sarah pushes herself to the absolute limits 1251 00:58:44,480 --> 00:58:46,880 to knock it out in 49. 1252 00:58:46,880 --> 00:58:49,200 She's a wizard. She's an absolute wizard. 1253 00:58:58,480 --> 00:59:00,720 Two of you smashed it today. 1254 00:59:00,720 --> 00:59:03,400 And unfortunately, one of you stumbled. 1255 00:59:05,280 --> 00:59:07,720 The cook going home brought us a dish, 1256 00:59:07,720 --> 00:59:09,400 but the star of the show was dry. 1257 00:59:11,200 --> 00:59:14,120 That impacted the taste and the textures. 1258 00:59:15,360 --> 00:59:18,400 And in the end, the lack of time 1259 00:59:18,400 --> 00:59:19,840 showed on the plate. 1260 00:59:21,080 --> 00:59:22,840 Snez... I got it. 1261 00:59:22,840 --> 00:59:25,320 ..I'm so sorry, you're going home. 1262 00:59:25,320 --> 00:59:27,080 It's OK, guys. 1263 00:59:29,000 --> 00:59:32,160 You probably haven't really had a chance to think about 1264 00:59:32,160 --> 00:59:34,800 how extraordinary it is how far you've come. 1265 00:59:34,800 --> 00:59:38,560 Not only have you set a new PB, you've nearly gone all the way. 1266 00:59:38,560 --> 00:59:40,280 I think so too. I, like... 1267 00:59:40,280 --> 00:59:43,280 Just today, coming here thinking, "I'm fighting for top six. 1268 00:59:43,280 --> 00:59:44,560 "How did that happen?" Yeah! 1269 00:59:44,560 --> 00:59:47,160 All I wanted was to survive the day one when I came here. 1270 00:59:48,600 --> 00:59:51,240 This is where I exited in the first Back To Win. 1271 00:59:51,240 --> 00:59:53,680 So I know exactly how you feel. 1272 00:59:53,680 --> 00:59:54,920 Snez. 1273 00:59:54,920 --> 00:59:56,120 Chef. 1274 00:59:56,120 --> 00:59:58,160 There's only one Snez. 1275 00:59:58,160 --> 01:00:00,920 You should be very proud of yourself - you know. 1276 01:00:00,920 --> 01:00:02,200 Yeah. 1277 01:00:02,200 --> 01:00:04,240 You know, you can see clearly 1278 01:00:04,240 --> 01:00:07,040 you are a fighter, a survivor, 1279 01:00:07,040 --> 01:00:08,920 you never give up, 1280 01:00:08,920 --> 01:00:10,680 and you are super positive. 1281 01:00:11,880 --> 01:00:14,920 You know, when you say that you were intimidated 1282 01:00:14,920 --> 01:00:17,960 walking into the MasterChef kitchen, 1283 01:00:17,960 --> 01:00:19,720 I will not believe you. 1284 01:00:19,720 --> 01:00:22,400 We love you. You are fantastic. 1285 01:00:22,400 --> 01:00:23,640 Thanks, Chef. 1286 01:00:23,640 --> 01:00:27,560 And please, never, never stop being Snez. 1287 01:00:28,840 --> 01:00:30,680 I don't think I can. (LAUGHTER) 1288 01:00:33,800 --> 01:00:34,840 Thank you, Chef. 1289 01:00:34,840 --> 01:00:36,800 Snez, we're really going to miss you, 1290 01:00:36,800 --> 01:00:38,560 but it's time to say goodbye. 1291 01:00:38,560 --> 01:00:39,680 Thank you. 1292 01:00:39,680 --> 01:00:41,320 Big hug. 1293 01:00:41,320 --> 01:00:43,000 (APPLAUSE) 1294 01:00:43,000 --> 01:00:44,440 Oh, Sofia! Well done, Snez. 1295 01:00:44,440 --> 01:00:45,480 Thank you. Thank you. 1296 01:00:45,480 --> 01:00:46,960 You get to go on MasterChef once, 1297 01:00:46,960 --> 01:00:50,560 but to get to go twice and to experience all this... 1298 01:00:50,560 --> 01:00:52,640 I'm going to miss you, Chef. JEAN-CHRISTOPHE: All the best. 1299 01:00:52,640 --> 01:00:54,600 ..it was just...it was... It's so special. 1300 01:00:54,600 --> 01:00:55,920 BEN: Well done, Snez. 1301 01:00:55,920 --> 01:00:58,280 I'm so proud of myself today, 1302 01:00:58,280 --> 01:01:01,960 getting this far and making all these friendships. 1303 01:01:01,960 --> 01:01:05,000 Give it up for, Snez, everybody! (CHEERING AND APPLAUSE) 1304 01:01:05,000 --> 01:01:07,040 (BREATHES DEEPLY) 1305 01:01:08,440 --> 01:01:09,920 It's a pure magic. 1306 01:01:12,360 --> 01:01:15,200 ANNOUNCER: This week on MasterChef Australia... 1307 01:01:15,200 --> 01:01:17,560 "What a journey." Far out. 1308 01:01:17,560 --> 01:01:20,120 ..with their loved ones behind them... 1309 01:01:20,120 --> 01:01:22,760 BEN: "When I asked if they want Daddy to come home soon, 1310 01:01:22,760 --> 01:01:25,240 "the answer was, 'Not yet. We want him to win.'" 1311 01:01:25,240 --> 01:01:29,160 ..they're literally putting everything on the line... 1312 01:01:29,160 --> 01:01:32,000 This is the everything box! 1313 01:01:32,000 --> 01:01:33,640 (EXCLAIMING) 1314 01:01:33,640 --> 01:01:34,960 Oh, I'm so screwed! 1315 01:01:34,960 --> 01:01:38,240 ..for the cook of a lifetime... 1316 01:01:38,240 --> 01:01:40,400 One of Australia's most iconic restaurants. 1317 01:01:40,400 --> 01:01:42,680 Please welcome Hugh Allen. 1318 01:01:42,680 --> 01:01:44,280 (CHEERING AND APPLAUSE) 1319 01:01:44,280 --> 01:01:45,560 ..and... 1320 01:01:45,560 --> 01:01:48,000 Julie Goodwin and Nat Thaipun! 1321 01:01:48,000 --> 01:01:49,400 (CHEERING AND APPLAUSE) 1322 01:01:49,400 --> 01:01:52,200 ..for a spot in the top five. 1323 01:01:52,200 --> 01:01:54,240 BEN: The standard is so high in this competition, 1324 01:01:54,240 --> 01:01:55,480 and it is hard to stand out, 1325 01:01:55,480 --> 01:01:57,240 so you've got to do it in anyway you can. 1326 01:01:57,240 --> 01:01:59,120 Whoa! Oh, wow. 1327 01:01:59,120 --> 01:02:00,400 Winning this competition, is going 1328 01:02:00,400 --> 01:02:01,960 to take everything you've got. 1329 01:02:03,520 --> 01:02:04,920 Bring it on. 1330 01:02:09,120 --> 01:02:11,120 Captions by Red Bee Media