1 00:00:11,320 --> 00:00:13,360 DEPINDER: Top six. LAURA: How exciting. 2 00:00:13,360 --> 00:00:14,440 CALLUM: Yeah. Wow. 3 00:00:14,440 --> 00:00:15,600 Nearly there. Mm-hm. 4 00:00:15,600 --> 00:00:18,240 It's a good day today. It's a white apron day. 5 00:00:18,240 --> 00:00:20,080 It's a mystery box. One of my favourite challenges. 6 00:00:20,080 --> 00:00:21,880 And with...six of us remaining, which means 7 00:00:21,880 --> 00:00:23,640 we're going to see some cracking food today. 8 00:00:23,640 --> 00:00:24,760 So let's do this thing. 9 00:00:25,400 --> 00:00:27,760 Hey. Yeah. Hello! 10 00:00:27,760 --> 00:00:29,840 (CHATTER) 11 00:00:31,200 --> 00:00:33,800 POH: Straight to your benches. 12 00:00:33,800 --> 00:00:35,480 Just gonna run. (LAUGHTER) 13 00:00:40,000 --> 00:00:41,200 SOFIA: Yes, Sarah. 14 00:00:41,200 --> 00:00:42,680 CALLUM: I don't even know how to react then. 15 00:00:42,680 --> 00:00:45,000 Is that allowed? Are you gonna steal my box? 16 00:00:45,000 --> 00:00:47,000 Oh, it feels like a competition! 17 00:00:47,000 --> 00:00:49,520 (LAUGHTER) 18 00:00:49,520 --> 00:00:50,920 I'm so happy for you guys 19 00:00:50,920 --> 00:00:55,480 because you are on the cusp of hitting a major milestone. 20 00:00:55,480 --> 00:00:56,760 By the end of this week, 21 00:00:56,760 --> 00:01:00,920 we're going to have the top five of MasterChef: Back To Win. 22 00:01:00,920 --> 00:01:02,480 Wow. ANDY: What about that? 23 00:01:04,120 --> 00:01:05,760 SARAH: That's cool. 24 00:01:07,000 --> 00:01:10,080 LAURA: I feel like top five is a huge milestone for everyone, 25 00:01:10,080 --> 00:01:11,800 and I definitely am getting all the feels 26 00:01:11,800 --> 00:01:13,120 of my two previous seasons. 27 00:01:13,120 --> 00:01:15,200 It's just an incredible feeling to know 28 00:01:15,200 --> 00:01:18,560 that I'm so close to getting where I want to be. 29 00:01:18,560 --> 00:01:20,280 With the finale edging closer, 30 00:01:20,280 --> 00:01:23,520 we're making each cook tougher than the last. 31 00:01:24,600 --> 00:01:26,480 And one thing's pretty clear - 32 00:01:26,480 --> 00:01:29,640 you're all here to take out the trophy and claim the title. 33 00:01:30,680 --> 00:01:33,640 And it just so happens that today's mystery box 34 00:01:33,640 --> 00:01:36,400 is set by someone who's done just that. 35 00:01:36,400 --> 00:01:40,280 (CONTESTANTS EXCLAIM, LAUGH) 36 00:01:40,280 --> 00:01:43,000 A true MasterChef success story. 37 00:01:45,040 --> 00:01:47,080 It's... 38 00:01:47,080 --> 00:01:48,720 ..this guy over here. 39 00:01:48,720 --> 00:01:50,560 (LAUGHTER, CHEERING) 40 00:01:50,560 --> 00:01:52,040 Our very own Andy Allen. 41 00:01:52,040 --> 00:01:54,320 (APPLAUSE) 42 00:01:57,000 --> 00:01:58,560 Let the games begin. 43 00:01:58,560 --> 00:02:00,240 (LAUGHTER) 44 00:02:01,400 --> 00:02:04,560 He's doing evil hand rub. (LAUGHTER) 45 00:02:04,560 --> 00:02:08,680 So, setting a mystery box, which I've never done before, 46 00:02:08,680 --> 00:02:10,520 I...I put a lot of thought into this 47 00:02:10,520 --> 00:02:13,320 'cause I realise how good you guys are, 48 00:02:13,320 --> 00:02:15,440 the stage of the competition that we're at, 49 00:02:15,440 --> 00:02:17,480 so this is going to test you. 50 00:02:17,480 --> 00:02:19,280 But I think we're going to see some of the best food yet. 51 00:02:21,000 --> 00:02:22,400 You can lift your lids now. 52 00:02:23,680 --> 00:02:27,000 (CONTESTANTS EXCLAIM) 53 00:02:28,720 --> 00:02:29,960 Beautiful. 54 00:02:32,240 --> 00:02:33,560 Oh, this is gonna be good. 55 00:02:35,800 --> 00:02:39,000 SARAH: I definitely expected a few punches of flavour from Andy, 56 00:02:39,000 --> 00:02:41,240 and I think he's delivered. 57 00:02:41,240 --> 00:02:43,520 There's some really interesting ingredients 58 00:02:43,520 --> 00:02:46,000 that are a little bit unique. 59 00:02:46,000 --> 00:02:47,640 So it's really, really exciting. 60 00:02:47,640 --> 00:02:52,520 You are looking at some of my absolute favourites in there. 61 00:02:52,520 --> 00:02:53,880 Yeah. 62 00:02:53,880 --> 00:02:56,800 OK. Should we unpack what's going on? Yeah. 63 00:02:56,800 --> 00:02:58,000 So I'll run through them. 64 00:02:58,000 --> 00:03:00,000 We've got bay lobster, 65 00:03:00,000 --> 00:03:02,720 which are from a beautiful farm in the Northern Rivers. 66 00:03:02,720 --> 00:03:04,400 Australian bay lobster. 67 00:03:04,400 --> 00:03:06,680 Bone marrow. 68 00:03:06,680 --> 00:03:08,960 Greek-style yoghurt. 69 00:03:08,960 --> 00:03:11,200 Purple daikon. 70 00:03:11,200 --> 00:03:13,000 Honeynut squash. 71 00:03:13,000 --> 00:03:18,480 We've got a spent cumquat jam, seaweed tapenade, and shiso. 72 00:03:18,480 --> 00:03:20,400 LAURA: Yum. 73 00:03:20,400 --> 00:03:23,400 The fact that I've handpicked these ingredients 74 00:03:23,400 --> 00:03:28,160 isn't the only reason that this mystery box is so special. 75 00:03:29,440 --> 00:03:33,280 Winning this competition is going to take everything you've got. 76 00:03:34,240 --> 00:03:37,520 And that's exactly what this challenge is all about. 77 00:03:37,520 --> 00:03:40,440 This is the everything box! 78 00:03:40,440 --> 00:03:42,280 (LAUGHTER, APPLAUSE) 79 00:03:42,280 --> 00:03:44,520 BEN: Yeah, boy. A few knowing nods. 80 00:03:44,520 --> 00:03:46,040 Yeah. Got it. 81 00:03:46,960 --> 00:03:48,680 Oh, I am so screwed! 82 00:03:48,680 --> 00:03:52,840 This is the most dreaded challenge on MasterChef Australia. 83 00:03:52,840 --> 00:03:53,920 I have never done this. 84 00:03:53,920 --> 00:03:57,360 And this is the weirdest bunch of ingredients. 85 00:03:57,360 --> 00:03:59,000 Like, this is wild. 86 00:04:00,120 --> 00:04:03,160 That's right. The notorious everything box. 87 00:04:03,160 --> 00:04:05,480 We normally ask you to incorporate 88 00:04:05,480 --> 00:04:08,600 at least one ingredient from your boxes, 89 00:04:08,600 --> 00:04:11,720 but today, you must use all of them. 90 00:04:13,000 --> 00:04:14,880 There is a bunch of big flavours, 91 00:04:14,880 --> 00:04:16,520 and I think that's going to be a challenge, 92 00:04:16,520 --> 00:04:18,880 putting them together and taming them, 93 00:04:18,880 --> 00:04:21,920 so we just don't get an absolute blow-your-head-off dish 94 00:04:21,920 --> 00:04:23,120 that doesn't make any sense. 95 00:04:25,160 --> 00:04:29,400 This is the perfect time to pull out all the stops, 96 00:04:29,400 --> 00:04:31,760 because here's what you're cooking for today. 97 00:04:31,760 --> 00:04:35,800 The four most impressive dishes will put their makers 98 00:04:35,800 --> 00:04:38,200 into tomorrow's immunity challenge. 99 00:04:39,680 --> 00:04:43,120 So you need to do everything in your power 100 00:04:43,120 --> 00:04:44,880 to avoid being in the bottom two. 101 00:04:44,880 --> 00:04:46,320 Bring it on. 102 00:04:47,520 --> 00:04:49,160 You'll have 75 minutes. 103 00:04:49,160 --> 00:04:51,360 Cook anything you like, 104 00:04:51,360 --> 00:04:54,120 but you must use everything in that box. 105 00:04:55,120 --> 00:04:57,320 The pantry is closed. The garden is off limits. 106 00:04:57,320 --> 00:04:59,960 It's just you, your under-bench staples, 107 00:04:59,960 --> 00:05:01,320 and those eight ingredients. 108 00:05:02,760 --> 00:05:05,720 Get ready. Your time starts now! 109 00:05:05,720 --> 00:05:08,360 (APPLAUSE) 110 00:05:08,360 --> 00:05:10,160 DEPINDER: Oh, my God! 111 00:05:10,160 --> 00:05:11,640 (CHATTER) 112 00:05:11,640 --> 00:05:13,600 (BEEPING) 113 00:05:16,000 --> 00:05:17,440 Oh, God. Stop it. 114 00:05:18,920 --> 00:05:22,040 CALLUM: This is, like, a crazy mystery box. 115 00:05:22,040 --> 00:05:25,240 We need to use every single ingredient in one dish. 116 00:05:25,240 --> 00:05:27,440 I don't think any one particular ingredient is throwing me off. 117 00:05:27,440 --> 00:05:29,320 I think it's probably just more the combination 118 00:05:29,320 --> 00:05:30,520 of having to use them all together 119 00:05:30,520 --> 00:05:32,080 that's the really challenging part. 120 00:05:33,760 --> 00:05:36,720 This is an amazing bunch of ingredients. Big flavours. 121 00:05:36,720 --> 00:05:39,000 So, just trying to work out a way to get them all to go together 122 00:05:39,000 --> 00:05:40,760 without any one sort of taking over the show. 123 00:05:40,760 --> 00:05:42,840 (CHUCKLES) These flavours don't naturally go together, 124 00:05:42,840 --> 00:05:44,960 but I think Andy's chosen a box of things 125 00:05:44,960 --> 00:05:47,560 that don't naturally go together to force us to be creative 126 00:05:47,560 --> 00:05:50,000 and come up with inventive ways to use them. 127 00:05:50,000 --> 00:05:53,320 And for me, these flavours sort of speak of the sea. 128 00:05:53,320 --> 00:05:55,440 It's got the seaweed tapenade and the bay lobster. 129 00:05:55,440 --> 00:05:56,920 They're both beautiful flavours. 130 00:05:56,920 --> 00:05:58,440 Nice. 131 00:05:58,440 --> 00:06:01,480 I'm going to basically make the bay lobster the star of the show 132 00:06:01,480 --> 00:06:03,160 and everything else going to be a supporting role. 133 00:06:04,360 --> 00:06:06,000 The standard is so high in this competition, 134 00:06:06,000 --> 00:06:07,320 it is hard to stand out, 135 00:06:07,320 --> 00:06:09,440 so you've got to do it any way you can. 136 00:06:09,440 --> 00:06:11,320 I want it to be kind of a conceptual dish, 137 00:06:11,320 --> 00:06:12,920 elevating the taste of the sea 138 00:06:12,920 --> 00:06:15,440 and the vibrancy of all those vegetables. 139 00:06:15,440 --> 00:06:16,840 I'm going to head in a certain direction, 140 00:06:16,840 --> 00:06:18,960 and I'm going to figure a few of the things out as I go along, 141 00:06:18,960 --> 00:06:22,000 and I'm going to try to elevate it to high restaurant standard. 142 00:06:22,000 --> 00:06:24,000 I really want this dish to get me in the top four 143 00:06:24,000 --> 00:06:25,880 because I want to be in that challenge, I want immunity. 144 00:06:25,880 --> 00:06:27,680 It's the best way to get to top five. 145 00:06:27,680 --> 00:06:29,160 So, you know, that's what I'm here for. 146 00:06:30,520 --> 00:06:33,000 How do I open this? Do you know? 147 00:06:33,000 --> 00:06:34,600 How do I open this? Yeah, the top, the top. 148 00:06:34,600 --> 00:06:36,400 Take the little screw thing off the top. 149 00:06:36,400 --> 00:06:37,400 It'll just come by? Yep. 150 00:06:37,400 --> 00:06:38,920 Oh, Thanks, Lozzy. Oh. Got it, got it. 151 00:06:38,920 --> 00:06:39,920 Got it? 152 00:06:39,920 --> 00:06:41,360 Oh, my God. 153 00:06:42,160 --> 00:06:44,800 This mystery box is not for me. 154 00:06:44,800 --> 00:06:47,960 Like, this is as far as you can be out of your comfort zone. 155 00:06:47,960 --> 00:06:51,760 No spices. There's zero spices. Like, zero. 156 00:06:51,760 --> 00:06:55,840 I've usually got an entire basket of spices sitting on my bench. 157 00:06:55,840 --> 00:06:57,320 I don't have them today. 158 00:06:57,320 --> 00:06:59,880 And I've only really cooked with 159 00:06:59,880 --> 00:07:02,320 two out of eight of these ingredients. 160 00:07:02,320 --> 00:07:04,280 Um, I've cooked with Greek yoghurt 161 00:07:04,280 --> 00:07:06,640 and I've cooked with the honeynut squash. 162 00:07:06,640 --> 00:07:08,480 The rest of them, I'm just like... 163 00:07:08,480 --> 00:07:10,840 My brain's, like, short-circuiting itself. 164 00:07:10,840 --> 00:07:12,480 Uh... 165 00:07:12,480 --> 00:07:14,800 I mean, everyone here around me 166 00:07:14,800 --> 00:07:19,000 is probably more used to using ingredients like these than I am. 167 00:07:19,000 --> 00:07:21,520 So I think I have a little bit of a disadvantage. 168 00:07:21,520 --> 00:07:24,160 I think today I'm just going to rely on my instincts. 169 00:07:24,160 --> 00:07:27,040 I'm going to rely on real basics of the food, 170 00:07:27,040 --> 00:07:30,600 like the sweet, salty, acid, all of those flavour profiles, 171 00:07:30,600 --> 00:07:31,800 to stand any chance. 172 00:07:31,800 --> 00:07:34,360 Um, so today I'm going to be doing, um, 173 00:07:34,360 --> 00:07:36,280 lobster and daikon top dumplings. 174 00:07:37,320 --> 00:07:39,480 I've never made dumplings in the kitchen before, 175 00:07:39,480 --> 00:07:40,760 but I do make them at home. 176 00:07:40,760 --> 00:07:42,000 I make them all the time, 177 00:07:42,000 --> 00:07:45,000 so I'm kind of getting inspired by that today, 178 00:07:45,000 --> 00:07:47,400 because I can just visualise sitting in my house 179 00:07:47,400 --> 00:07:49,440 having this dish with my family. 180 00:07:49,440 --> 00:07:50,720 OK. 181 00:07:50,720 --> 00:07:54,080 I just need to step back and think about it logically 182 00:07:54,080 --> 00:07:56,000 what each of these flavours do. 183 00:07:56,000 --> 00:07:58,560 I have no idea what I'm going to do 184 00:07:58,560 --> 00:08:01,080 with the seaweed tapenade and the yoghurt, 185 00:08:01,080 --> 00:08:02,720 but I look at the bone marrow, 186 00:08:02,720 --> 00:08:04,320 I'm like, "Oh, I can probably incorporate that 187 00:08:04,320 --> 00:08:06,160 "inside the dumpling." 188 00:08:06,160 --> 00:08:07,920 Generally when you have, like, soup dumplings, 189 00:08:07,920 --> 00:08:10,000 they have like some kind of gelat...gelatinous bit. 190 00:08:10,000 --> 00:08:13,160 So I'm actually roasting the bone marrow to add the gelatinous part. 191 00:08:13,160 --> 00:08:14,480 I've never cooked with bone marrow, 192 00:08:14,480 --> 00:08:17,720 but I think it's going to add that nice fattiness and that flavour 193 00:08:17,720 --> 00:08:19,760 with the lobster meat inside the dumpling. 194 00:08:19,760 --> 00:08:21,200 I just hope the judges like it 195 00:08:21,200 --> 00:08:23,280 because it's so different to how I normally cook. 196 00:08:27,800 --> 00:08:29,400 Whoo-hoo. 197 00:08:29,400 --> 00:08:32,880 BEN: Look at that. Beautiful, Cal. Yeah. Beautiful. 198 00:08:32,880 --> 00:08:34,800 You gotta love an everything box 199 00:08:34,800 --> 00:08:37,520 because they're really designed to test these guys. 200 00:08:37,520 --> 00:08:38,680 But I think the key is 201 00:08:38,680 --> 00:08:41,560 we don't want what they cook to actually taste like a challenge. 202 00:08:41,560 --> 00:08:43,160 It has to be so seamless. 203 00:08:43,160 --> 00:08:45,240 But that's not easy the way you've put it together, Andy. 204 00:08:45,240 --> 00:08:46,600 No, I really wanted to test this crew 205 00:08:46,600 --> 00:08:48,480 because they're the best of the best, 206 00:08:48,480 --> 00:08:50,840 so they should be able to deal with anything that's thrown at them. 207 00:08:50,840 --> 00:08:52,960 Um, and I'm not going to lie, this is going to be a challenge. 208 00:08:52,960 --> 00:08:54,360 There's a lot of heavy hitters in there. 209 00:08:54,360 --> 00:08:56,600 Um, it's kind of classic my style. 210 00:08:56,600 --> 00:08:59,880 And now it's about kind of taming the heavy hitters, 211 00:08:59,880 --> 00:09:02,000 using some in more subtle ways than others, 212 00:09:02,000 --> 00:09:04,000 and bringing a dish together that makes sense. 213 00:09:04,000 --> 00:09:08,280 Because if we just get everything on the plate that's loud and proud, 214 00:09:08,280 --> 00:09:10,360 it's gonna be a bit of a disaster. JEAN-CHRISTOPHE: Yeah. 215 00:09:10,360 --> 00:09:13,320 It has to be really thoughtful at this point in the competition. 216 00:09:13,320 --> 00:09:15,720 And to me, when I saw the box right away, 217 00:09:15,720 --> 00:09:18,680 I thought, "How am I going to get these two to be friends?" 218 00:09:18,680 --> 00:09:21,000 which is the bone marrow and the bay lobster. 219 00:09:21,000 --> 00:09:22,160 So I'd hone in on that. 220 00:09:22,160 --> 00:09:24,480 And then I'd just start looking at things like 221 00:09:24,480 --> 00:09:27,840 sweetness from the squash, texture, that can be puree. 222 00:09:27,840 --> 00:09:29,720 Um, then I've got some citrus, 223 00:09:29,720 --> 00:09:32,000 I've got some acidity in the yoghurt. 224 00:09:32,000 --> 00:09:34,560 I love that, because it's gonna force these guys 225 00:09:34,560 --> 00:09:36,600 to do things that they've never probably done before. 226 00:09:36,600 --> 00:09:38,960 And that's when you can get greatness in this kitchen. 227 00:09:38,960 --> 00:09:40,960 That's what we're looking for. Yeah. 228 00:09:45,560 --> 00:09:47,680 So quiet in here. BEN: Yeah, isn't it? 229 00:09:47,680 --> 00:09:48,800 LAURA: It's so quiet. 230 00:09:50,000 --> 00:09:52,000 What's that? 3.5. 231 00:09:53,880 --> 00:09:57,000 Goddamn. I'm not very good at thinking quickly. 232 00:09:57,000 --> 00:09:59,000 I think to win this competition, 233 00:09:59,000 --> 00:10:02,280 taking risks is the most important thing to be doing. 234 00:10:02,280 --> 00:10:04,520 So I've got my little stencil here, 235 00:10:04,520 --> 00:10:06,520 and arts and crafts is coming out 236 00:10:06,520 --> 00:10:09,120 because I feel like I can have a little fun with this 237 00:10:09,120 --> 00:10:10,200 and play around. 238 00:10:10,200 --> 00:10:12,440 So I'm making Andy cigars. 239 00:10:14,000 --> 00:10:15,520 Sarah. Hello. 240 00:10:15,520 --> 00:10:17,280 ANDY: Hey, Sarah. How are you? 241 00:10:17,280 --> 00:10:18,480 What are you making? 242 00:10:18,480 --> 00:10:21,480 Well, I'm inspired by the lovely Andy today. 243 00:10:21,480 --> 00:10:23,640 Oh, stop it. (LAUGHS) 244 00:10:23,640 --> 00:10:27,600 And I've never seen you out in your own regular life, 245 00:10:27,600 --> 00:10:29,880 but what I imagine is you sitting there... (LAUGHS) 246 00:10:29,880 --> 00:10:33,000 Oh, love story time. OK. Me sitting there. 247 00:10:33,000 --> 00:10:36,280 I imagine you sitting there just with, like, the bone marrow, 248 00:10:36,280 --> 00:10:38,920 just having a little scoop straight out of the bone marrow, 249 00:10:38,920 --> 00:10:41,760 having a really complex cigar. 250 00:10:41,760 --> 00:10:44,480 (LAUGHS) You like that image? 251 00:10:44,480 --> 00:10:46,160 I love it. That's what I'm imagining. 252 00:10:46,160 --> 00:10:48,520 OK. Paint the picture in the dish. Yeah. 253 00:10:48,520 --> 00:10:52,760 So, basically, I've used the seaweed in the, um, tuiles. 254 00:10:52,760 --> 00:10:55,040 Pumpkin puree inside. Right. 255 00:10:55,040 --> 00:10:58,520 Um, you know, diced-up lobster as well inside. 256 00:10:58,520 --> 00:10:59,720 So when you bite into it, 257 00:10:59,720 --> 00:11:01,920 you do actually get all of these complex flavours 258 00:11:01,920 --> 00:11:03,320 that are kind of hidden away. 259 00:11:03,320 --> 00:11:06,280 OK. I'm not a huge cigar guy, but I'll... 260 00:11:06,280 --> 00:11:08,440 ..just for today, for right now... 261 00:11:08,440 --> 00:11:10,520 You like the picture. ..I love 'em. Yeah. 262 00:11:10,520 --> 00:11:12,320 Good luck. Thank you. 263 00:11:12,320 --> 00:11:15,400 I have an idea in my head of how I'd like this to come together. 264 00:11:15,400 --> 00:11:18,480 So, um, it is a little bit experimental again, 265 00:11:18,480 --> 00:11:20,440 so I'm just trying to get these tuiles right, 266 00:11:20,440 --> 00:11:22,920 and hopefully it works. 267 00:11:24,000 --> 00:11:25,600 How are you doing? 268 00:11:25,600 --> 00:11:26,960 LAURA: Well, Chef. How are you? 269 00:11:26,960 --> 00:11:29,280 You ready to smash it? Yes, I am. 270 00:11:30,520 --> 00:11:32,800 I love the everything mystery box. 271 00:11:32,800 --> 00:11:35,920 Last Back To Win, I did really well. 272 00:11:35,920 --> 00:11:37,000 I was up against Poh. 273 00:11:37,000 --> 00:11:39,760 We were cooking in the all-in mystery box 274 00:11:39,760 --> 00:11:42,000 and she went on to win immunity against us. 275 00:11:42,000 --> 00:11:44,680 So I think it's pretty cool to see that full-circle moment. 276 00:11:44,680 --> 00:11:45,880 And she's now a judge. 277 00:11:45,880 --> 00:11:49,000 There's quite a few elements I want to make, 278 00:11:49,000 --> 00:11:51,960 but I've got a firm idea of what I want to cook 279 00:11:51,960 --> 00:11:53,600 and I'm feeling really positive. 280 00:11:53,600 --> 00:11:55,360 POH: Laura. Hello. 281 00:11:55,360 --> 00:11:59,760 So, last time you did an everything box was with me. 282 00:11:59,760 --> 00:12:02,480 What's your approach this time? So, the bug, 283 00:12:02,480 --> 00:12:04,640 I'm just going to blanch it quickly, take it out of the shell, 284 00:12:04,640 --> 00:12:06,960 and then grill it on the hibachi with some butter. 285 00:12:06,960 --> 00:12:10,840 Um, I'm going to make a little, like, green veloute-esque sauce 286 00:12:10,840 --> 00:12:12,280 with some of the radishes I'm cooking down 287 00:12:12,280 --> 00:12:14,560 to, like, bulk up the sauce and to thicken it. 288 00:12:14,560 --> 00:12:18,120 I'm also going to blanch some of the turnip leaves. 289 00:12:18,120 --> 00:12:20,480 I'm roasting the bone marrow 290 00:12:20,480 --> 00:12:23,920 because I'm going to brush the pumpkin in bone marrow fat, 291 00:12:23,920 --> 00:12:25,560 and then pickle some of the turnips. 292 00:12:25,560 --> 00:12:26,560 So my thing is, like, 293 00:12:26,560 --> 00:12:30,240 make sure you can actually taste every single thing on the dish 294 00:12:30,240 --> 00:12:32,120 and it has a purpose. 295 00:12:32,120 --> 00:12:36,640 It's definitely got probably one or two more components 296 00:12:36,640 --> 00:12:38,360 that you would normally have. 297 00:12:41,040 --> 00:12:44,000 So, that's going to be the interesting one for me is, like... 298 00:12:45,000 --> 00:12:49,320 ..don't have a component on the plate because you need to use it. 299 00:12:49,320 --> 00:12:51,800 Can you be creative in other ways? Yeah. 300 00:12:53,000 --> 00:12:54,800 It's going to come down to how you edit. 301 00:12:54,800 --> 00:12:57,000 And we want a complete cohesive dish at the end. 302 00:12:57,000 --> 00:12:58,120 Done. OK. 303 00:12:58,120 --> 00:12:59,760 Good luck, Laura. Thank you. 304 00:13:00,800 --> 00:13:02,200 Andy has made it quite clear 305 00:13:02,200 --> 00:13:05,400 that there's definitely way too much going on with this dish, 306 00:13:05,400 --> 00:13:06,720 and I need to really pull it back. 307 00:13:06,720 --> 00:13:08,280 (SIGHS) 308 00:13:08,280 --> 00:13:10,000 If this was a normal mystery box, 309 00:13:10,000 --> 00:13:12,360 I would just take an element off the dish. 310 00:13:12,360 --> 00:13:16,440 But today, I still need to use all eight ingredients inside that box. 311 00:13:16,440 --> 00:13:19,360 And right now, I just don't know how to fix this. 312 00:13:22,520 --> 00:13:25,120 Sorry, I'm just having a moment. My brain is just like... (BURBLES) 313 00:13:39,200 --> 00:13:41,200 Give this everything you've got! 314 00:13:41,200 --> 00:13:43,480 45 minutes to go! 315 00:13:43,480 --> 00:13:44,920 (APPLAUSE) 316 00:13:44,920 --> 00:13:46,440 Everything, Laura. Give it everything. 317 00:13:46,440 --> 00:13:47,600 Yes, yes, yes, yes. 318 00:13:55,280 --> 00:13:57,200 Ah! Come on. 319 00:13:58,200 --> 00:14:01,680 The everything box. Ha, ha, ha! 320 00:14:01,680 --> 00:14:04,200 Every single ingredient in this mystery box 321 00:14:04,200 --> 00:14:06,200 needs to be somewhere in the dish that we make. 322 00:14:06,200 --> 00:14:10,040 You can tell this box has been put together by Andy. 323 00:14:10,040 --> 00:14:12,200 There's some big flavours here and a lot to wrangle, 324 00:14:12,200 --> 00:14:14,440 but I think we can make a pretty cohesive dish. 325 00:14:16,040 --> 00:14:20,160 Up for grabs today is a spot in the immunity challenge tomorrow. 326 00:14:20,160 --> 00:14:21,880 Top four dishes go through. 327 00:14:21,880 --> 00:14:24,200 And immunity is everything right now. 328 00:14:24,200 --> 00:14:27,120 I've managed to get immunity the last couple of weeks, 329 00:14:27,120 --> 00:14:30,360 and it's seen me through comfortably to the top six. 330 00:14:30,360 --> 00:14:31,840 I want to be in that top four today, 331 00:14:31,840 --> 00:14:34,720 so we're just trying to work hard and work smart. 332 00:14:34,720 --> 00:14:38,080 My strategy for this mystery box is keep it simple, make it beautiful, 333 00:14:38,080 --> 00:14:42,160 and I'm drawn straight to the bay lobster as the main event. 334 00:14:42,160 --> 00:14:44,200 These are so beautiful, and they're massive, 335 00:14:44,200 --> 00:14:45,880 the ones that they've given us today. 336 00:14:45,880 --> 00:14:47,440 So I'm going to make use of that. 337 00:14:47,440 --> 00:14:51,400 I'm going to take extra care taking this meat out of the bay lobster, 338 00:14:51,400 --> 00:14:54,520 because I want to use this as the vessel for me to serve this dish. 339 00:14:59,560 --> 00:15:02,080 Alright, Callum? All good, Chef. How are you? 340 00:15:03,160 --> 00:15:04,600 Lifting the lid on Andy's mystery box 341 00:15:04,600 --> 00:15:07,200 and seeing that bay lobster in there and the bone marrow, 342 00:15:07,200 --> 00:15:09,920 it's easy to sort of get swept up in the bougie ingredients, 343 00:15:09,920 --> 00:15:12,240 but I think the things I'm most excited about 344 00:15:12,240 --> 00:15:13,680 are those beautiful vegies - 345 00:15:13,680 --> 00:15:17,200 the purple daikon, the shiso, and that honeynut squash. 346 00:15:17,200 --> 00:15:19,600 You know there's going to be so much flavour in there. 347 00:15:19,600 --> 00:15:21,800 The dish is gonna be quite vegetable-forward. 348 00:15:21,800 --> 00:15:24,200 So with the ingredients I've got here, 349 00:15:24,200 --> 00:15:26,440 I'm going to do shiso sopressini. 350 00:15:26,440 --> 00:15:29,640 I'm going to do it with bay lobster stuffed inside purple daikon 351 00:15:29,640 --> 00:15:32,680 and a seaweed tapenade dashi sauce. 352 00:15:32,680 --> 00:15:36,200 In its very bones, this dish is essentially a pasta dish. 353 00:15:36,200 --> 00:15:38,960 So I'm making a shiso pasta dough, 354 00:15:38,960 --> 00:15:40,840 and the dough is looking really nice. 355 00:15:40,840 --> 00:15:42,760 It's given it a really beautiful kind of colour as well. 356 00:15:42,760 --> 00:15:45,280 I'm going to fold it into the sopressini, 357 00:15:45,280 --> 00:15:47,680 which translates in Italian to 'surprises'. 358 00:15:47,680 --> 00:15:50,200 So I'm hoping when the judges eat this pasta dish 359 00:15:50,200 --> 00:15:52,200 that it is a good surprise rather than a bad one. 360 00:15:52,200 --> 00:15:53,320 (LAUGHS) 361 00:15:53,320 --> 00:15:55,520 Who's a pasta princess now, Callum? 362 00:15:55,520 --> 00:15:56,720 Always, mate. 363 00:15:58,480 --> 00:16:00,040 OK, cool. 364 00:16:00,040 --> 00:16:02,200 It's just about getting enough flavour in this sauce now, 365 00:16:02,200 --> 00:16:03,560 but then also balancing out 366 00:16:03,560 --> 00:16:05,760 some of those big, bold, punchy flavours that are in Andy's box. 367 00:16:05,760 --> 00:16:08,360 Probably the part of the dish I'm most concerned about 368 00:16:08,360 --> 00:16:10,080 is making this sauce. 369 00:16:10,080 --> 00:16:12,600 I've never used seaweed tapenade, 370 00:16:12,600 --> 00:16:14,200 cumquat marmalade, 371 00:16:14,200 --> 00:16:16,440 and bay lobster shells to make a sauce before. 372 00:16:16,440 --> 00:16:17,880 They're such punchy ingredients 373 00:16:17,880 --> 00:16:20,600 that it could really easily dominate with one flavour or another. 374 00:16:20,600 --> 00:16:22,880 To try and balance them out it's just going to be a case of 375 00:16:22,880 --> 00:16:24,800 tasting, tasting, tasting all the time. 376 00:16:24,800 --> 00:16:26,560 Because if you don't know what it tastes like, 377 00:16:26,560 --> 00:16:28,000 then it's hard to... hard to balance them. 378 00:16:28,000 --> 00:16:30,040 So there's gonna be lots of spoon juice today, I think. 379 00:16:30,040 --> 00:16:32,120 Just having a little taste of this sauce. 380 00:16:36,200 --> 00:16:37,680 Wow, that's so interesting. 381 00:16:39,040 --> 00:16:40,200 Interesting. 382 00:16:41,200 --> 00:16:42,800 I've never tasted anything like that before. 383 00:16:42,800 --> 00:16:44,560 I'm trying to, like, wrap my head around it. 384 00:16:44,560 --> 00:16:48,200 Like, cumquat, seaweed...bay... 385 00:16:49,200 --> 00:16:50,880 That is crazy, but I think I like it. 386 00:16:53,280 --> 00:16:55,160 (BLENDER WHIRRS) 387 00:16:57,680 --> 00:17:01,160 (BLENDER WHIRRS) 388 00:17:01,160 --> 00:17:02,160 Oh, Jamie. 389 00:17:02,160 --> 00:17:03,400 Sorry. Oh, sorry. 390 00:17:03,400 --> 00:17:04,520 Sorry, sorry. 391 00:17:06,440 --> 00:17:08,600 'Cause I'm so strong, you know. Thanks. 392 00:17:10,640 --> 00:17:12,600 Poh and Andy came to my bench and said 393 00:17:12,600 --> 00:17:15,720 they reckon there's more elements on my dish than I usually put up, 394 00:17:15,720 --> 00:17:17,600 and I totally agree with them. 395 00:17:17,600 --> 00:17:20,200 You know, there's eight different ingredients under there, 396 00:17:20,200 --> 00:17:22,720 but it's not just thinking about eight different elements. 397 00:17:22,720 --> 00:17:24,200 It's maybe what goes with what. 398 00:17:24,200 --> 00:17:27,040 So I finally edited my whole dish in my head, 399 00:17:27,040 --> 00:17:31,200 and I've got four elements that will actually fit on the plate way better. 400 00:17:31,200 --> 00:17:34,360 I'm making a glazed bay bug tail 401 00:17:34,360 --> 00:17:39,600 with a little green emulsion and some roasted baby squash. 402 00:17:39,600 --> 00:17:42,280 I'm also going to make a really fun and fresh, 403 00:17:42,280 --> 00:17:46,600 almost vibrant little salad combining the daikon and the yoghurt. 404 00:17:46,600 --> 00:17:49,200 I'm straining some yoghurt here to try and get the whey out of it 405 00:17:49,200 --> 00:17:50,520 to make a little vinaigrette 406 00:17:50,520 --> 00:17:53,480 to, um, have over some of those blanched leaves. 407 00:17:53,480 --> 00:17:56,600 I've taken the pickled daikon off the dish completely, 408 00:17:56,600 --> 00:17:59,200 but I really like the pickle liquid that I've made, 409 00:17:59,200 --> 00:18:03,520 and I think I can use that with that yoghurt whey in my vinaigrette. 410 00:18:03,520 --> 00:18:05,400 Fingers crossed that this will show the judges 411 00:18:05,400 --> 00:18:07,760 that I'm really thinking about ingredients in a different way, 412 00:18:07,760 --> 00:18:10,680 and trying to be really creative with what goes with what. 413 00:18:10,680 --> 00:18:12,360 I'm feeling really confident right now. 414 00:18:12,360 --> 00:18:14,360 I just need to bring everything together. 415 00:18:17,440 --> 00:18:19,200 Timer. 416 00:18:19,200 --> 00:18:20,920 Where's a spatula? 417 00:18:24,200 --> 00:18:27,200 Make this your ticket to tomorrow's immunity challenge. 418 00:18:27,200 --> 00:18:29,640 You have 30 minutes to go! 419 00:18:29,640 --> 00:18:32,680 (APPLAUSE) 420 00:18:34,960 --> 00:18:36,480 JEAN-CHRISTOPHE: Can I suggest something? 421 00:18:36,480 --> 00:18:37,680 Yeah. 422 00:18:37,680 --> 00:18:39,920 Do you think it's the best way using just your hands? 423 00:18:39,920 --> 00:18:41,280 Fingers? 424 00:18:41,280 --> 00:18:43,960 Do you think you could use something inside? 425 00:18:43,960 --> 00:18:46,640 Have you tried... Maybe, yeah. I can try that. 426 00:18:46,640 --> 00:18:48,800 Using some kind of a... That is a good idea. 427 00:18:52,720 --> 00:18:56,640 BEN: I've experimented with some inventive ways to use the vegetables. 428 00:18:56,640 --> 00:18:59,680 For my conceptual dish, it's all about the taste of the sea 429 00:18:59,680 --> 00:19:01,280 and the vibrancy of all those vegetables. 430 00:19:01,280 --> 00:19:04,280 And I've got the daikon braising away 431 00:19:04,280 --> 00:19:06,880 and a stock basically using the seaweed tapenade and some water 432 00:19:06,880 --> 00:19:08,880 to infuse that seaweed flavour. 433 00:19:08,880 --> 00:19:10,200 Yum. 434 00:19:10,200 --> 00:19:11,880 It's good. 435 00:19:11,880 --> 00:19:13,880 And I've come up with an idea 436 00:19:13,880 --> 00:19:16,320 that I could make a mousse using some of the bay lobster 437 00:19:16,320 --> 00:19:17,680 and stuff the daikon. 438 00:19:17,680 --> 00:19:21,000 Sounds weird, but if done right, could hopefully make the difference 439 00:19:21,000 --> 00:19:22,560 between me winning this challenge or not. 440 00:19:23,600 --> 00:19:25,560 The one thing I'm missing at the moment is a bit of texture. 441 00:19:25,560 --> 00:19:27,080 Everything's a bit mush on mush on sauce. 442 00:19:27,080 --> 00:19:29,320 So, the daikon is soft and so is the bay lobster, 443 00:19:29,320 --> 00:19:30,720 and you've got a veloute, 444 00:19:30,720 --> 00:19:32,880 so nothing in here is giving much resistance when you bite it. 445 00:19:34,480 --> 00:19:36,560 But I need to work hard, work fast. 446 00:19:36,560 --> 00:19:39,840 So I'm going to put that to the side and come back to it if I get time. 447 00:19:48,160 --> 00:19:49,920 Oh. Yum. 448 00:19:50,720 --> 00:19:53,720 I did not think that I would be making dumplings today 449 00:19:53,720 --> 00:19:55,760 with the weirdest bunch of ingredients, 450 00:19:55,760 --> 00:19:59,200 but somehow this whole idea of making dumplings came together. 451 00:19:59,200 --> 00:20:01,560 And I've got the lobster filling ready to go 452 00:20:01,560 --> 00:20:02,760 with the bone marrow through it. 453 00:20:02,760 --> 00:20:04,040 It actually tastes really nice. 454 00:20:04,040 --> 00:20:07,200 You can still taste the lobster, as well as the, um... 455 00:20:07,200 --> 00:20:09,800 ..like, the depth of flavour from the marrow. 456 00:20:09,800 --> 00:20:12,120 So now I'm working on my dough, 457 00:20:12,120 --> 00:20:14,360 but I'm still a little bit unsure 458 00:20:14,360 --> 00:20:16,920 what to do with the seaweed tapenade and the yoghurt. 459 00:20:17,880 --> 00:20:20,080 The only thing I can think of is to do 460 00:20:20,080 --> 00:20:22,760 kind of like a soupy sauce number. 461 00:20:22,760 --> 00:20:24,640 Depinder. Hi, Depinder. 462 00:20:24,640 --> 00:20:26,680 Hey, guys. Do I need to apologise straightaway? 463 00:20:26,680 --> 00:20:27,760 No, no, no, no, no. Yes! 464 00:20:27,760 --> 00:20:29,720 Actually, no, it challenges me. It's kind of good. 465 00:20:29,720 --> 00:20:31,360 It's putting me outside of my comfort zone, 466 00:20:31,360 --> 00:20:33,880 which is, like, what you want me to do at this point in the competition. 467 00:20:33,880 --> 00:20:35,800 You and everyone else, which is... You're not alone. 468 00:20:35,800 --> 00:20:37,840 So it's good. OK. What's the dish? OK. 469 00:20:37,840 --> 00:20:40,800 So I'm doing lobster and daikon top dumplings, 470 00:20:40,800 --> 00:20:42,720 and I'm going to do a sauce with these two. 471 00:20:44,920 --> 00:20:46,480 So that's what I'm going for at the moment. 472 00:20:46,480 --> 00:20:49,400 Like a seaweed yoghurty... kind of like a nori yoghurt sauce. 473 00:20:49,400 --> 00:20:51,280 Yeah. Yeah. Yeah. Sea.. 474 00:20:51,280 --> 00:20:54,440 The seaweed and yoghurt sauce? Yeah. 475 00:20:54,440 --> 00:20:56,720 These two together can work. Yeah. 476 00:20:56,720 --> 00:21:00,600 However, the yoghurt is super acidic and tart. 477 00:21:00,600 --> 00:21:01,600 Yeah. 478 00:21:01,600 --> 00:21:03,960 And then the seaweed tapenade is, like, punchy and umami. 479 00:21:03,960 --> 00:21:07,000 And if you don't get the balance right, 480 00:21:07,000 --> 00:21:10,040 all of the hard work that you've gone into creating this dish... 481 00:21:10,040 --> 00:21:11,680 Yeah. ..falls short. 482 00:21:11,680 --> 00:21:13,320 Yeah. 483 00:21:24,680 --> 00:21:27,480 The seaweed and yoghurt sauce. Yeah. 484 00:21:27,480 --> 00:21:29,160 This is going to be about balance for you. 485 00:21:29,160 --> 00:21:31,400 OK. So you want me to be careful with these two flavours? 486 00:21:31,400 --> 00:21:32,640 Cohesion. It could work. 487 00:21:32,640 --> 00:21:33,920 Yeah. Cohesion, cohesion, cohesion. 488 00:21:33,920 --> 00:21:34,920 Yep. Yep. 489 00:21:34,920 --> 00:21:36,600 That's your challenge. Good luck. Got it. Thanks. 490 00:21:36,600 --> 00:21:37,680 Good luck, Depinder. 491 00:21:37,680 --> 00:21:38,920 Yeah. 492 00:21:38,920 --> 00:21:41,080 The day just got worse for me, 493 00:21:41,080 --> 00:21:43,760 but I can't think of where else I could use a yoghurt 494 00:21:43,760 --> 00:21:45,360 as well as the seaweed tapenade. 495 00:21:46,600 --> 00:21:49,120 So I need to make sure I try my best, 496 00:21:49,120 --> 00:21:51,120 trying to balance all the flavours. 497 00:21:52,280 --> 00:21:53,640 It's just so out of my depth. 498 00:21:53,640 --> 00:21:56,120 That's why I'm, like, dying on the inside. 499 00:21:56,120 --> 00:21:58,840 You don't want to make my everything box a mystery! 500 00:21:58,840 --> 00:22:00,680 You've got 40 minutes to go! 501 00:22:00,680 --> 00:22:03,880 (JUDGES CLAP) 502 00:22:10,000 --> 00:22:12,560 How's my cigars coming along? (LAUGHS) 503 00:22:12,560 --> 00:22:14,440 Good. Just getting them... Where's the dish at? 504 00:22:14,440 --> 00:22:17,120 So, basically, um, seaweed tuiles are done. 505 00:22:17,120 --> 00:22:18,360 Bone marrow's roasted. 506 00:22:18,360 --> 00:22:20,560 The filling is in the process. 507 00:22:20,560 --> 00:22:23,040 I just want the slight texture to come through, 508 00:22:23,040 --> 00:22:25,640 so just, yeah, trying to bring all of that together, basically. 509 00:22:25,640 --> 00:22:27,280 Cool. Righto. 510 00:22:28,440 --> 00:22:30,120 I think with a creative cook, 511 00:22:30,120 --> 00:22:32,200 it's really important to execute it well 512 00:22:32,200 --> 00:22:34,960 so, inside, the filling has to be perfect. 513 00:22:34,960 --> 00:22:37,480 I've got my roasted honeynut squash. 514 00:22:37,480 --> 00:22:40,520 And I'm going to mix these together with a little bit of that yoghurt. 515 00:22:40,520 --> 00:22:42,760 I think it's going to balance out that sweetness 516 00:22:42,760 --> 00:22:46,120 and not overshadow this stunning bay lobster. 517 00:22:46,120 --> 00:22:49,400 You will get the textures from the lobster, 518 00:22:49,400 --> 00:22:51,840 so the bay lobster I'm keeping nice and chunky. 519 00:22:51,840 --> 00:22:53,400 I'm going to stir that through. 520 00:22:53,400 --> 00:22:55,360 The pumpkin's going to be a little bit creamier. 521 00:22:55,360 --> 00:22:58,000 So I think that there's a nice balance of textures in there. 522 00:23:00,400 --> 00:23:02,360 I've worked my arse off to make a mousse 523 00:23:02,360 --> 00:23:05,080 using some of the bay lobster for my conceptual dish. 524 00:23:05,080 --> 00:23:06,760 I've got my daikon cut out. 525 00:23:06,760 --> 00:23:08,840 I get some of the mousse and spoon it inside. 526 00:23:08,840 --> 00:23:11,440 That needs to go in the steamer till that mousse is set. 527 00:23:11,440 --> 00:23:12,600 Look at this. 528 00:23:14,920 --> 00:23:17,440 (GASPS) Oh, you did that? Yeah. Why not? 529 00:23:17,440 --> 00:23:19,080 (LAUGHS) 530 00:23:19,080 --> 00:23:20,760 Cool. I love it. 531 00:23:20,760 --> 00:23:24,800 And then I'm going to do a veloute made from the tops of the daikon 532 00:23:24,800 --> 00:23:27,920 and basically make it into a really smooth, velvety sauce. 533 00:23:27,920 --> 00:23:30,640 I'm happy with how my dish is going to come together. 534 00:23:31,680 --> 00:23:33,400 The only thing I'm really worried about probably 535 00:23:33,400 --> 00:23:35,120 is the texture, 'cause everything's quite soft. 536 00:23:35,120 --> 00:23:38,680 The issue here is clearly that it's going to be soft on soft on soft. 537 00:23:40,080 --> 00:23:42,680 But I don't want to start making crunchy things 538 00:23:42,680 --> 00:23:44,480 or just more things for the sake of it. 539 00:23:44,480 --> 00:23:45,680 I'm not going to change it now, 540 00:23:45,680 --> 00:23:48,280 because I want the dish to be tender to eat. 541 00:23:48,280 --> 00:23:50,480 I'm just hoping it all works when I get it done. 542 00:23:51,640 --> 00:23:55,640 I'm sorry to say, 10 minutes to go! 543 00:23:55,640 --> 00:23:57,720 (JUDGES CLAP) 544 00:24:00,240 --> 00:24:01,680 Ohh! 545 00:24:01,680 --> 00:24:03,120 That's delicious. 546 00:24:03,120 --> 00:24:04,400 I've made my puree. 547 00:24:04,400 --> 00:24:06,120 I've used the jam to make my pickling liquid. 548 00:24:06,120 --> 00:24:08,000 Radishes and pumpkins are done. 549 00:24:08,000 --> 00:24:09,600 I've got my roasted marrow butter. 550 00:24:09,600 --> 00:24:12,640 And I'm about to do my bay lobster on the hibachi. 551 00:24:13,640 --> 00:24:15,200 It's time to cook my bay lobster. 552 00:24:15,200 --> 00:24:16,960 And I've got this beautiful 553 00:24:16,960 --> 00:24:19,720 bone marrow and seaweed glaze that I'm going to 554 00:24:19,720 --> 00:24:21,960 be brushing over it while it cooks. 555 00:24:21,960 --> 00:24:25,680 I want a little bit of that smoke to impart and cook it really gently. 556 00:24:25,680 --> 00:24:27,440 I am confident with the flavours, 557 00:24:27,440 --> 00:24:29,160 I'm confident with the creative nature 558 00:24:29,160 --> 00:24:30,320 and, hopefully, how it looks. 559 00:24:30,320 --> 00:24:32,000 Hi, Sof. How are you? I'm great. 560 00:24:32,000 --> 00:24:34,080 I can't wait to see how you plate this. 561 00:24:34,080 --> 00:24:36,640 Thank you. I can't either. (LAUGHS) 562 00:24:36,640 --> 00:24:38,640 My shiso pasta is ticking away on the stove. 563 00:24:38,640 --> 00:24:41,680 I think the sauce is weird and wonderful and amazing and delicious. 564 00:24:41,680 --> 00:24:44,160 And now we need to get the beautiful daikon leaves 565 00:24:44,160 --> 00:24:47,680 and the bay lobster stuffed inside that purple daikon. 566 00:24:47,680 --> 00:24:49,640 But folding these beautiful little shapes 567 00:24:49,640 --> 00:24:51,400 is maybe not a strength of mine. 568 00:24:53,240 --> 00:24:54,640 Like, you remember one night 569 00:24:54,640 --> 00:24:57,200 you tried to show me how to make culur...culurgiones? 570 00:24:57,200 --> 00:24:58,880 What are the little...? Oh, yeah, culurgiones. 571 00:24:58,880 --> 00:24:59,960 Yeah. Yeah, yeah. 572 00:24:59,960 --> 00:25:01,800 And you got so frustrated with me, you were just like, 573 00:25:01,800 --> 00:25:03,120 "Ah, just let me do it." 574 00:25:03,120 --> 00:25:04,680 Because... Can't do that now. 575 00:25:04,680 --> 00:25:07,720 ..I do not have the delicate fingertips for this kind of work. 576 00:25:07,720 --> 00:25:09,560 I've got these big sausages for fingers, 577 00:25:09,560 --> 00:25:13,160 so, uh, you know, delicate work, not as ideal. 578 00:25:13,160 --> 00:25:15,680 But I'm trying to make them really beautiful and really consistent 579 00:25:15,680 --> 00:25:17,840 because, visually, I really want to be able 580 00:25:17,840 --> 00:25:19,440 to show off those beautiful vegetables 581 00:25:19,440 --> 00:25:20,960 I wanted to highlight at the start. 582 00:25:22,400 --> 00:25:24,400 We want to see everything on that plate! 583 00:25:24,400 --> 00:25:26,160 Five minutes to go! 584 00:25:26,160 --> 00:25:29,800 (JUDGES CLAP) 585 00:25:33,600 --> 00:25:35,520 How's the yoghurt and seaweed coming along together? 586 00:25:35,520 --> 00:25:37,440 Yeah. So, that's that. Is that it? 587 00:25:37,440 --> 00:25:39,600 Um, yeah. I'm going to taste it one last time. 588 00:25:41,840 --> 00:25:45,080 I'm constantly tasting this yoghurt seaweed tapenade sauce 589 00:25:45,080 --> 00:25:46,520 because I just want to make sure 590 00:25:46,520 --> 00:25:49,440 it's the perfect carrier for these dumplings, 591 00:25:49,440 --> 00:25:51,680 and perfectly balanced. 592 00:25:51,680 --> 00:25:53,720 But it's very, very, very hard, 593 00:25:53,720 --> 00:25:56,600 because when I cook something like a curry 594 00:25:56,600 --> 00:25:58,600 that I know...I know how it tastes. 595 00:25:58,600 --> 00:26:00,480 Like, I know how it SHOULD taste. 596 00:26:00,480 --> 00:26:03,720 With all these ingredients, this is just beyond that. 597 00:26:04,840 --> 00:26:08,160 Can't wait to rip into your dishes! Two minutes to go! 598 00:26:08,160 --> 00:26:10,440 (JUDGES CLAP) 599 00:26:12,120 --> 00:26:15,440 LAURA: I've got my vinaigrette ready to go in a spray bottle, 600 00:26:15,440 --> 00:26:17,760 and I've got four elements going on to the plate. 601 00:26:18,800 --> 00:26:21,800 I've got my bay lobster - that's cooked, ready to go. 602 00:26:21,800 --> 00:26:24,560 I've got the green veloute - it's tasting really good. 603 00:26:24,560 --> 00:26:28,960 And the last thing to do is finishing off my honeynut squash. 604 00:26:28,960 --> 00:26:31,280 I started with so many different elements, 605 00:26:31,280 --> 00:26:34,960 but I am definitely happy with how I've finished this cook. 606 00:26:34,960 --> 00:26:38,080 There's lots of ingredients that kind of went into everything 607 00:26:38,080 --> 00:26:40,280 and, yeah, fingers crossed it's a banger. 608 00:26:42,200 --> 00:26:43,440 That's a crazy-looking dish, Benny. 609 00:26:43,440 --> 00:26:44,760 Wowee. Thanks, mate. 610 00:26:44,760 --> 00:26:46,160 That's what I'm aiming for. Yeah. 611 00:26:46,160 --> 00:26:48,000 Crazy challenge. (CHUCKLES) 612 00:26:48,000 --> 00:26:49,360 This plate-up is really insane. 613 00:26:49,360 --> 00:26:51,120 It actually feels like I'm painting something. 614 00:26:51,120 --> 00:26:55,000 It's like the colours are so bright, even brighter than I thought. 615 00:26:55,000 --> 00:26:58,600 It does feel like this dish is restaurant quality 616 00:26:58,600 --> 00:27:01,440 and, hopefully, that's going to be the difference here today. 617 00:27:02,800 --> 00:27:05,120 30 seconds to go! 618 00:27:05,120 --> 00:27:08,320 SARAH: I've got my filling into a piping bag 619 00:27:08,320 --> 00:27:10,680 and I'm filling my cigars. 620 00:27:10,680 --> 00:27:12,720 OK, this better work. 621 00:27:12,720 --> 00:27:16,120 I want this dish to look quite simple on the plate, 622 00:27:16,120 --> 00:27:20,800 but when you bite into it, you get this beautiful array of flavours. 623 00:27:20,800 --> 00:27:23,520 We're wrapping it up in ten! 624 00:27:23,520 --> 00:27:27,520 JUDGES: Nine! Eight! Seven! Six! 625 00:27:27,520 --> 00:27:30,680 Five! Four! Three! 626 00:27:30,680 --> 00:27:32,640 Two! One! 627 00:27:32,640 --> 00:27:34,680 Yes! Well done. 628 00:27:34,680 --> 00:27:36,240 SARAH: Oh, God. 629 00:27:36,240 --> 00:27:38,640 Good job. Good job, darl. 630 00:27:38,640 --> 00:27:40,640 Nice, bro! Well done, mate. 631 00:27:40,640 --> 00:27:42,200 Well done. Well done. 632 00:27:42,200 --> 00:27:44,000 Oh, yeah! That looks sick. 633 00:27:44,000 --> 00:27:45,400 Thank you. So does yours. 634 00:27:47,760 --> 00:27:51,600 I've tried my best, using, you know, the basics of food - 635 00:27:51,600 --> 00:27:53,560 like, the sweet, salty, sour, bitterness. 636 00:27:53,560 --> 00:27:56,680 Trying to balance all of those flavours is what I've done today. 637 00:27:56,680 --> 00:27:59,760 So I just really hope that the judges really like it. 638 00:28:01,320 --> 00:28:03,160 CALLUM: Some of my favourite challenges in MasterChef 639 00:28:03,160 --> 00:28:04,680 are some of the trickiest ones, 640 00:28:04,680 --> 00:28:08,160 because it pushes you absolutely to the end of your creativity levels. 641 00:28:08,160 --> 00:28:09,520 I think it's worked. 642 00:28:09,520 --> 00:28:11,720 Um, but, yeah, just keen to see what the judges think. 643 00:28:21,840 --> 00:28:24,840 We asked you to use everything in Andy's mystery box. 644 00:28:24,840 --> 00:28:28,640 We're looking for the top four to go into tomorrow's immunity challenge. 645 00:28:29,640 --> 00:28:32,960 The first dish we'd like to taste was made by Sarah. 646 00:28:39,920 --> 00:28:41,800 Ooh! 647 00:28:41,800 --> 00:28:43,200 Tell us what your dish is. 648 00:28:43,200 --> 00:28:47,440 So, today's dish is Andy's Cigars, served with bone marrow, so... 649 00:28:47,440 --> 00:28:49,760 (LAUGHS) Yeah, that looks good. 650 00:28:49,760 --> 00:28:51,480 (LAUGHS) 651 00:28:51,480 --> 00:28:55,560 So, everything in Andy's mystery box is in those cigars? 652 00:28:55,560 --> 00:28:57,840 Yes, exactly. Yeah. Yeah. 653 00:28:57,840 --> 00:28:59,200 Andy. 654 00:29:00,840 --> 00:29:04,360 (LAUGHTER) 655 00:29:04,360 --> 00:29:06,200 It's really good with the glasses It looks good! 656 00:29:06,200 --> 00:29:07,640 You can see around, yeah. Exactly. 657 00:29:07,640 --> 00:29:08,800 It's good. Is that the picture? 658 00:29:08,800 --> 00:29:13,200 Yeah. That's exactly the picture I had in my mind. (LAUGHS) 659 00:29:13,200 --> 00:29:14,280 OK. 660 00:29:24,040 --> 00:29:28,080 Sarah, once again, you are fantastic. 661 00:29:28,080 --> 00:29:30,920 Your thought into the dish is impeccable. 662 00:29:30,920 --> 00:29:33,560 And what I like is the way you've managed 663 00:29:33,560 --> 00:29:35,920 to separate your list of ingredients, 664 00:29:35,920 --> 00:29:37,560 which I believe they don't match, 665 00:29:37,560 --> 00:29:40,040 and do something to the opposite, 666 00:29:40,040 --> 00:29:44,280 and to end up something so quirky which works very, very well. 667 00:29:44,280 --> 00:29:45,560 This is the type of dishes. 668 00:29:45,560 --> 00:29:48,040 Your presentation is impeccable again. 669 00:29:48,040 --> 00:29:51,160 The creativity of that beautiful tuile 670 00:29:51,160 --> 00:29:54,200 with the seaweed tapenade inside is, like, genius. 671 00:29:54,200 --> 00:29:55,720 It's genius. 672 00:29:55,720 --> 00:29:57,400 But I think the ratio 673 00:29:57,400 --> 00:30:00,720 of the honeynut squash and the bay lobster and the pickles 674 00:30:00,720 --> 00:30:02,200 is a little bit out. 675 00:30:02,200 --> 00:30:03,720 I would have loved for it to be 676 00:30:03,720 --> 00:30:05,880 a lot of the bay lobster in there with the pickles 677 00:30:05,880 --> 00:30:08,360 and then just a lick of that puree. 678 00:30:08,360 --> 00:30:09,360 Yep. 679 00:30:09,360 --> 00:30:11,760 The question was, did the concept work? 680 00:30:13,040 --> 00:30:14,600 I think, close... 681 00:30:14,600 --> 00:30:16,120 Oh! 682 00:30:16,120 --> 00:30:18,080 (GROANS) ..but no cigar. 683 00:30:18,080 --> 00:30:19,680 (LAUGHTER) 684 00:30:19,680 --> 00:30:21,480 Thank you! Thank you. 685 00:30:24,280 --> 00:30:28,720 The next dish we would like to taste belongs to Callum. 686 00:30:28,720 --> 00:30:31,680 (CHUCKLES) Keen bean. 687 00:30:40,080 --> 00:30:41,720 What is your dish? 688 00:30:41,720 --> 00:30:44,800 CALLUM: So, it's purple daikon stuffed with the bay lobster 689 00:30:44,800 --> 00:30:45,800 and its own leaves, 690 00:30:45,800 --> 00:30:48,680 and I've got shiso sopressini there, 691 00:30:48,680 --> 00:30:53,160 and the sauce is a bay lobster kind of dashi. 692 00:30:53,160 --> 00:30:55,240 That looks stupidly good, doesn't it? 693 00:30:56,400 --> 00:30:59,720 Callum, I love it when you walk down here with a big smile on your face. 694 00:30:59,720 --> 00:31:02,160 No, I think it's, um... it was a really fun challenge today. 695 00:31:02,160 --> 00:31:04,680 I think that, while...you know, we've had some amazing challenges 696 00:31:04,680 --> 00:31:06,560 with guest chefs, and we've been overseas together, 697 00:31:06,560 --> 00:31:08,760 but I think that some of the challenges we've had 698 00:31:08,760 --> 00:31:11,400 that the four of you have set over the competition 699 00:31:11,400 --> 00:31:12,480 have been some of my favourite, 700 00:31:12,480 --> 00:31:15,400 because you could see how much, like, you actually care, Andy. 701 00:31:15,400 --> 00:31:17,720 Do you mind if I ask, how long did it take you 702 00:31:17,720 --> 00:31:19,680 to actually put these mystery box ingredients together? 703 00:31:19,680 --> 00:31:21,520 Far out! Um... 704 00:31:21,520 --> 00:31:24,240 It started before we went to Doha... 705 00:31:24,240 --> 00:31:26,080 Wow! ..and it ended yesterday. 706 00:31:26,080 --> 00:31:28,080 OK. (LAUGHS) 707 00:31:28,080 --> 00:31:30,400 Well, it was a good box. Thank you. (LAUGHTER) 708 00:31:30,400 --> 00:31:33,160 This dish really does look like it's from a fine dining restaurant, 709 00:31:33,160 --> 00:31:36,560 and I think that's because it has this sort of aura of intrigue. 710 00:31:36,560 --> 00:31:39,320 I've got so many questions, and they can only be answered 711 00:31:39,320 --> 00:31:42,080 by digging into every element and finding out what's in them. 712 00:31:42,080 --> 00:31:43,600 Shall we? Mm. 713 00:32:02,280 --> 00:32:04,640 I think, for me, when I put the ingredients together, 714 00:32:04,640 --> 00:32:06,680 I didn't want it to be obvious, you know. 715 00:32:06,680 --> 00:32:07,840 I didn't want there to be like, 716 00:32:07,840 --> 00:32:10,680 "Oh, yeah, this goes with that. Oh, yeah, it's..." 717 00:32:10,680 --> 00:32:12,760 You guys are past that. 718 00:32:12,760 --> 00:32:14,440 We are past that, you know? 719 00:32:14,440 --> 00:32:18,000 And when you can put those ingredients together, 720 00:32:18,000 --> 00:32:20,680 you achieve greatness. 721 00:32:20,680 --> 00:32:24,040 And, Callum, that is greatness. 722 00:32:25,360 --> 00:32:29,120 Did I think I was ever going to get a shiso and seaweed tapenade pasta? 723 00:32:29,120 --> 00:32:30,440 No. 724 00:32:30,440 --> 00:32:35,040 Did I ever think that was going to be paired with a purple daikon 725 00:32:35,040 --> 00:32:39,600 that was stuffed with the bay lobster and beautifully cooked? 726 00:32:39,600 --> 00:32:41,040 No. 727 00:32:41,040 --> 00:32:43,800 Mate, it's exactly what this place is designed for. 728 00:32:43,800 --> 00:32:48,480 You would never...you would never create that ever in your life. 729 00:32:48,480 --> 00:32:50,240 But, mate, I think you've got a dish 730 00:32:50,240 --> 00:32:53,360 that will stick with you forever in that one. 731 00:32:53,360 --> 00:32:55,080 Callum, I'm not sure if you can see from there, 732 00:32:55,080 --> 00:32:57,920 but my hairs are actually standing up on end. 733 00:32:57,920 --> 00:33:01,680 Tasting your dish, every mouthful just gave me goose bumps. 734 00:33:01,680 --> 00:33:05,920 You've got this lovely green, origami-like pasta. 735 00:33:05,920 --> 00:33:09,360 The dumplings are so gorgeous and gossamer thin 736 00:33:09,360 --> 00:33:12,160 that you can see how well you've cooked the lobster through them 737 00:33:12,160 --> 00:33:13,640 before you even bite into them. 738 00:33:13,640 --> 00:33:15,440 And that's the kind of talking point 739 00:33:15,440 --> 00:33:17,560 that you get when you sit down in a restaurant. 740 00:33:17,560 --> 00:33:20,120 It's not just about where the food has come from. 741 00:33:20,120 --> 00:33:21,800 It's how you've used it. 742 00:33:21,800 --> 00:33:22,960 It's superb. 743 00:33:22,960 --> 00:33:25,040 It's simply superb. Well done. 744 00:33:25,040 --> 00:33:27,560 I love you too. Thank you. 745 00:33:29,160 --> 00:33:30,480 Yes! 746 00:33:30,480 --> 00:33:32,080 Thank you. Thank you, everyone. 747 00:33:34,320 --> 00:33:36,400 Told ya. Thanks, mate. 748 00:33:36,400 --> 00:33:38,360 Well done, bud. Thanks, pal. 749 00:33:38,360 --> 00:33:41,400 Next dish was made by Jamie. 750 00:33:46,800 --> 00:33:48,360 (WHISTLES) 751 00:33:48,360 --> 00:33:50,400 Interesting. 752 00:33:50,400 --> 00:33:51,800 What is it? What are we looking at? 753 00:33:51,800 --> 00:33:54,880 You've got the bay lobster, which was done over the hibachi 754 00:33:54,880 --> 00:33:56,800 with bone marrow, 755 00:33:56,800 --> 00:34:00,640 roasted bone marrow butter enriched honeynut squash, 756 00:34:00,640 --> 00:34:03,760 and some pickled honeynut squash and pickled radish, 757 00:34:03,760 --> 00:34:05,600 and a little shiso oil. 758 00:34:05,600 --> 00:34:07,160 Gotcha. You just went like... 759 00:34:07,160 --> 00:34:09,320 ..you leant into the big, bold flavours, didn't you? 760 00:34:09,320 --> 00:34:11,240 You enjoy that? Yeah, absolutely. 761 00:34:11,240 --> 00:34:14,640 Like, this is probably one of the best bunch of ingredients 762 00:34:14,640 --> 00:34:16,720 that I've ever had in a mystery box. 763 00:34:16,720 --> 00:34:20,480 And to be forced to use everything, I think, was really interesting. 764 00:34:20,480 --> 00:34:21,880 I think we'll dig in. 765 00:34:40,560 --> 00:34:43,800 Jamie, I think there are lots of really lovely elements on this dish. 766 00:34:43,800 --> 00:34:46,320 I love the way you cooked the bay lobster. 767 00:34:46,320 --> 00:34:47,720 Love that puree. 768 00:34:47,720 --> 00:34:50,120 That was so beautiful and sweet. 769 00:34:50,120 --> 00:34:51,520 I also really like 770 00:34:51,520 --> 00:34:54,960 that you enriched that honeynut squash with the bone marrow. 771 00:34:54,960 --> 00:34:58,040 I think that's such a good use of the ingredient. 772 00:34:58,040 --> 00:35:01,320 I think the cooking of the bug is mint, absolutely mint. 773 00:35:01,320 --> 00:35:02,960 And I think that's where I'm getting 774 00:35:02,960 --> 00:35:06,280 that kind of beautiful umami and sea flavour, 775 00:35:06,280 --> 00:35:08,440 from that base that you had on there. 776 00:35:08,440 --> 00:35:09,920 It was really well done. 777 00:35:09,920 --> 00:35:12,280 There is not a bad component on the plate, 778 00:35:12,280 --> 00:35:14,040 but it's just about how it's put together. 779 00:35:14,040 --> 00:35:15,040 Yep. 780 00:35:15,040 --> 00:35:16,320 I feel like it should have been plated. 781 00:35:16,320 --> 00:35:17,320 Yep. 782 00:35:17,320 --> 00:35:19,440 And I think, if you'd had this as a plated dish, 783 00:35:19,440 --> 00:35:21,280 it would have been a game changer. 784 00:35:21,280 --> 00:35:25,240 Jamie, it is an explosion in your mouth. 785 00:35:25,240 --> 00:35:27,040 It is sublime, again. 786 00:35:27,040 --> 00:35:29,280 So, well done. Keep on going, yeah? Thank you. 787 00:35:29,280 --> 00:35:30,760 Alright, mate. Thank you. Nice, Jamie. 788 00:35:30,760 --> 00:35:31,880 Thanks, guys. 789 00:35:34,680 --> 00:35:36,560 The next dish is yours, Ben. 790 00:35:39,560 --> 00:35:42,360 Because this dish is all quite soft, 791 00:35:42,360 --> 00:35:45,120 I have got a little bit of concern about the texture of my dish, 792 00:35:45,120 --> 00:35:46,680 but I wanted that mouthfeel, 793 00:35:46,680 --> 00:35:48,720 because it's kind of a conceptual dish 794 00:35:48,720 --> 00:35:51,600 and I'm trying to elevate this in a way that I wouldn't normally do. 795 00:35:51,600 --> 00:35:53,560 Whoa! Oh, wow. 796 00:35:54,840 --> 00:35:56,440 So pretty! 797 00:35:57,600 --> 00:35:59,960 I'm just praying that it tastes as good as it looks. 798 00:36:08,000 --> 00:36:09,360 Ben, what have you made? 799 00:36:09,360 --> 00:36:12,720 I've made a bay lobster with pickle and braised daikon... 800 00:36:14,800 --> 00:36:16,720 ..and a daikon top veloute. 801 00:36:17,800 --> 00:36:19,320 So pretty! 802 00:36:19,320 --> 00:36:22,440 I don't know whether it looks like something from underwater... 803 00:36:22,440 --> 00:36:23,840 Yes! ..or another planet. 804 00:36:23,840 --> 00:36:25,000 Yeah, it's colourful. 805 00:36:25,000 --> 00:36:26,560 It looks a little bit like an underwater scene. 806 00:36:26,560 --> 00:36:29,560 Yeah. Coral. Coral-like. Yeah, yeah, yeah, yeah, yeah. 807 00:36:29,560 --> 00:36:31,120 It's so pretty, Ben. 808 00:36:31,120 --> 00:36:33,360 So, in terms of the textures 809 00:36:33,360 --> 00:36:35,360 and what you wanted the concept to be, 810 00:36:35,360 --> 00:36:36,960 how's it going to eat? 811 00:36:36,960 --> 00:36:37,960 It is a soft dish, 812 00:36:37,960 --> 00:36:39,760 but I didn't want to start putting crunchy stuff on it. 813 00:36:39,760 --> 00:36:40,760 I didn't want to make... 814 00:36:40,760 --> 00:36:42,640 I wanted to stick to the ingredients as much as possible 815 00:36:42,640 --> 00:36:44,880 without using the staples, so, that's why...yeah. 816 00:36:44,880 --> 00:36:46,120 Yep. Yep. 817 00:36:46,120 --> 00:36:48,280 Mate, if you can pull this off, you're a bloody genius, I reckon. 818 00:36:48,280 --> 00:36:50,040 Fingers crossed. 819 00:36:52,720 --> 00:36:54,600 Oh! 820 00:36:54,600 --> 00:36:56,760 That is very satisfying. Wow. 821 00:37:13,760 --> 00:37:17,120 Ben, I love the way it looked... 822 00:37:18,360 --> 00:37:20,680 ..and there was the perfect amount of texture. 823 00:37:20,680 --> 00:37:23,400 There was all these different layers of tenderness, 824 00:37:23,400 --> 00:37:24,840 which was really lovely. 825 00:37:24,840 --> 00:37:27,200 A very sensitive approach to texture. 826 00:37:27,200 --> 00:37:32,320 Yeah, everything is really sort of satiny and slippery and luscious 827 00:37:32,320 --> 00:37:33,640 and I'm glad you chose 828 00:37:33,640 --> 00:37:35,920 not to put anything super crisp and crunchy in there, 829 00:37:35,920 --> 00:37:37,800 because I think it actually would have interrupted 830 00:37:37,800 --> 00:37:40,040 that lovely, flowy feeling of eating it. 831 00:37:40,040 --> 00:37:41,800 And the technique, as well, 832 00:37:41,800 --> 00:37:44,800 in stuffing that daikon with the mousse, 833 00:37:44,800 --> 00:37:49,200 that vibrant purple scallop - which is what it looked like to me 834 00:37:49,200 --> 00:37:50,920 if we're going back to the underwater theme - 835 00:37:50,920 --> 00:37:52,800 um, that was wonderful. 836 00:37:52,800 --> 00:37:54,920 So, you executed this brilliantly. 837 00:37:54,920 --> 00:37:56,120 Thank you. 838 00:37:56,120 --> 00:37:57,560 Texturally, I'm glad 839 00:37:57,560 --> 00:38:00,080 that you didn't go over the top with a heap of texture. 840 00:38:00,080 --> 00:38:03,120 And for me, the mousse in the daikon - 841 00:38:03,120 --> 00:38:04,920 I think that's so creative. 842 00:38:04,920 --> 00:38:06,680 I think your plating... 843 00:38:06,680 --> 00:38:09,520 Like, the way that you conceive dishes, 844 00:38:09,520 --> 00:38:11,440 but then the way that they get to the plate, 845 00:38:11,440 --> 00:38:12,880 it's just gone through the roof. POH: Mm. 846 00:38:12,880 --> 00:38:14,600 It's pretty bloody genius. 847 00:38:14,600 --> 00:38:16,840 Like, it is pretty bloody genius. 848 00:38:17,920 --> 00:38:19,600 Thanks, guys. 849 00:38:21,720 --> 00:38:23,360 Well done, babes. Cheers. 850 00:38:23,360 --> 00:38:25,480 Genius! Genius. 851 00:38:25,480 --> 00:38:29,120 The next dish we'd like to taste was made by Laura. 852 00:38:36,760 --> 00:38:38,240 JEAN-CHRISTOPHE: Mmm! 853 00:38:38,240 --> 00:38:40,000 (GASPS) Wow! 854 00:38:40,000 --> 00:38:41,320 May I spray your leaves? Oh, please. 855 00:38:41,320 --> 00:38:43,720 Would you like to finish your dish? I just need to just spray them. 856 00:38:44,800 --> 00:38:46,600 Can you tell us what the perfume is? 857 00:38:46,600 --> 00:38:47,960 Perfume? 858 00:38:47,960 --> 00:38:49,920 Eau de MasterChef Kitchen. 859 00:38:49,920 --> 00:38:53,080 Um, it's a purple daikon pickle 860 00:38:53,080 --> 00:38:56,440 with olive oil, whey and some of the jam. 861 00:38:56,440 --> 00:38:58,320 JEAN-CHRISTOPHE: It's very good. I think I do want some. 862 00:38:58,320 --> 00:38:59,400 Can I just...? Yeah. 863 00:38:59,400 --> 00:39:00,560 Oh, my God. I was gonna say. 864 00:39:02,040 --> 00:39:04,360 (LAUGHS) 865 00:39:04,360 --> 00:39:06,200 See what...see what Alex thinks. 866 00:39:07,760 --> 00:39:09,840 It's yummy. It's really yum. 867 00:39:09,840 --> 00:39:11,520 That's good. That's a good start. 868 00:39:11,520 --> 00:39:13,360 JEAN-CHRISTOPHE: What is your dish? 869 00:39:13,360 --> 00:39:18,240 I've got the glazed bay lobster, torched honeynut squash, 870 00:39:18,240 --> 00:39:20,920 there's a little salad, and the green veloute. 871 00:39:22,200 --> 00:39:24,080 Well, Laura, it certainly looks like a concise dish. 872 00:39:24,080 --> 00:39:26,280 So, let's taste. Thank you. 873 00:39:41,840 --> 00:39:43,320 (CLEARS THROAT) 874 00:39:43,320 --> 00:39:45,800 Uh, Laura... 875 00:39:45,800 --> 00:39:46,960 Man, I was worried, 876 00:39:46,960 --> 00:39:50,120 and then you come up and you've got four elements on the plate. 877 00:39:50,120 --> 00:39:51,520 You had. 878 00:39:51,520 --> 00:39:53,160 You HAD four elements on the plate. 879 00:39:53,160 --> 00:39:54,440 Um... 880 00:39:55,960 --> 00:39:57,480 It was so good! 881 00:39:57,480 --> 00:39:58,560 Yes! 882 00:39:58,560 --> 00:40:00,040 It was so good! Yes! 883 00:40:00,040 --> 00:40:02,480 What's so great about your dish, Laura, 884 00:40:02,480 --> 00:40:06,040 is you've used technique to make sure that you incorporate 885 00:40:06,040 --> 00:40:07,640 all of the ingredients in the everything box... 886 00:40:07,640 --> 00:40:08,640 Yep. 887 00:40:08,640 --> 00:40:11,240 ..while still reigning it in and holding back. 888 00:40:11,240 --> 00:40:12,920 And that's where you've really shone today. 889 00:40:12,920 --> 00:40:16,000 Um, this... Uh, what are we calling it? 890 00:40:16,000 --> 00:40:17,400 MasterChef No. 5. 891 00:40:17,400 --> 00:40:19,840 Oh, Master...this Mas... (LAUGHTER) 892 00:40:19,840 --> 00:40:22,280 That's very good, Andy. 893 00:40:22,280 --> 00:40:24,000 This vinaigrette, 894 00:40:24,000 --> 00:40:26,800 I was expecting it to really whack me in the face with vinegar. 895 00:40:26,800 --> 00:40:29,640 Yep. But, by using the yoghurt in there, 896 00:40:29,640 --> 00:40:33,880 it's got this slight brightness and creaminess 897 00:40:33,880 --> 00:40:38,200 that also mellows out the bitterness of those perfectly blanched leaves. 898 00:40:38,200 --> 00:40:39,920 JEAN-CHRISTOPHE: This... 899 00:40:39,920 --> 00:40:42,800 This is absolutely fantastic. Thank you. 900 00:40:42,800 --> 00:40:47,440 Because you've used this yoghurt differently than anybody else. 901 00:40:47,440 --> 00:40:49,440 Let's call it Fleur de Laura. 902 00:40:50,680 --> 00:40:52,080 And you know what? 903 00:40:52,080 --> 00:40:53,520 I...I have... 904 00:40:54,640 --> 00:40:56,720 It's on Andy. 905 00:40:56,720 --> 00:40:58,400 POH: Uh-oh. Uh-oh! Come this way. 906 00:40:58,400 --> 00:41:00,080 Come this...come this way. That's weird, buddy. 907 00:41:00,080 --> 00:41:01,640 Come this way. You're weirding me out. 908 00:41:01,640 --> 00:41:03,080 Did he put some on? Yeah. 909 00:41:03,080 --> 00:41:05,040 You're weirding me out. 910 00:41:05,040 --> 00:41:07,280 Mwah! (LAUGHTER) 911 00:41:07,280 --> 00:41:10,200 That's it. You see? That's what you've done! 912 00:41:11,800 --> 00:41:14,120 This is an addiction of... You know? 913 00:41:14,120 --> 00:41:15,440 You want to kiss. 914 00:41:15,440 --> 00:41:16,840 So, your dish... Thank you. 915 00:41:16,840 --> 00:41:18,040 ..thank you. Thank you. 916 00:41:18,040 --> 00:41:19,400 Thank you. 917 00:41:19,400 --> 00:41:21,600 (LAUGHS) Do you need a cold shower? 918 00:41:21,600 --> 00:41:23,240 Hey, by the time I go back home, 919 00:41:23,240 --> 00:41:25,720 my wife is going to give me the sack, you know that? 920 00:41:25,720 --> 00:41:27,400 Well done, Loz. Thank you. 921 00:41:27,400 --> 00:41:29,080 Good job! Thank you. 922 00:41:29,080 --> 00:41:32,320 This is what food does to you - it drives you cuckoo! 923 00:41:32,320 --> 00:41:33,800 This is superb. 924 00:41:35,200 --> 00:41:38,840 Next dish we would like to taste belongs to Depinder. 925 00:41:40,320 --> 00:41:41,920 Thanks. 926 00:41:42,960 --> 00:41:46,280 I was not in my comfort zone today. 927 00:41:46,280 --> 00:41:47,640 Oh! 928 00:41:48,800 --> 00:41:51,120 I've only ever cooked with two out of eight of these ingredients. 929 00:41:51,120 --> 00:41:52,360 I'm not familiar with them at all. 930 00:41:52,360 --> 00:41:55,680 And I've tried my best... (CLEARS THROAT) 931 00:41:56,920 --> 00:41:58,320 ..but I'm very nervous. 932 00:41:58,320 --> 00:42:00,680 The nerves are probably, like, as bad as they can get, yeah. 933 00:42:00,680 --> 00:42:01,880 Thank you. 934 00:42:04,440 --> 00:42:06,040 What is it? 935 00:42:06,040 --> 00:42:07,840 So, I've made lobster dumplings 936 00:42:07,840 --> 00:42:11,680 with a seaweed tapenade and a yoghurt sauce. 937 00:42:11,680 --> 00:42:16,160 Um, and I've got the cumquat and the shiso leaves 938 00:42:16,160 --> 00:42:18,040 in a vinaigrettey dressing, almost. 939 00:42:19,280 --> 00:42:21,360 I bet you never thought you'd say that. 940 00:42:21,360 --> 00:42:22,520 No. No. 941 00:42:22,520 --> 00:42:24,040 Never. Especially the combination of it all. 942 00:42:24,040 --> 00:42:25,760 Like, I felt so out of depth. 943 00:42:25,760 --> 00:42:27,240 But then I just tried my best 944 00:42:27,240 --> 00:42:29,920 to balance it out as much as possible. 945 00:42:29,920 --> 00:42:31,280 So, we're really intrigued 946 00:42:31,280 --> 00:42:33,480 about this seaweed and yoghurt combination, 947 00:42:33,480 --> 00:42:34,840 whether it's worked. 948 00:42:34,840 --> 00:42:37,440 Oh, OK, yeah. Yeah. So let's taste. 949 00:43:05,760 --> 00:43:07,000 Oh! Oh! 950 00:43:07,000 --> 00:43:08,200 I'm not gonna kiss you. 951 00:43:08,200 --> 00:43:10,400 I'm gonna give you a high five. Oh. Thank you. 952 00:43:10,400 --> 00:43:12,200 Depinder! Thank you. Oh! 953 00:43:13,280 --> 00:43:14,280 Thank you. 954 00:43:14,280 --> 00:43:17,960 I'm not, like, hyping it up here - I think that this 955 00:43:17,960 --> 00:43:22,040 is the most impressed I've been with you for a cook. 956 00:43:22,040 --> 00:43:26,040 Because this... You shouldn't have succeeded, right? 957 00:43:26,040 --> 00:43:28,000 Like, I'm sorry... Yeah, technically. Yeah. 958 00:43:28,000 --> 00:43:29,800 ..but I wrote you off. 959 00:43:29,800 --> 00:43:32,680 Yoghurt and seaweed? No, thanks. 960 00:43:32,680 --> 00:43:34,800 That was your challenge, to be able to balance that, 961 00:43:34,800 --> 00:43:37,200 and I feel like you've done that so well. 962 00:43:37,200 --> 00:43:38,360 So well. 963 00:43:38,360 --> 00:43:40,280 And for you not to throw the toys out of the cot 964 00:43:40,280 --> 00:43:41,680 when you lifted the lid... Yeah. 965 00:43:41,680 --> 00:43:43,760 ..and just to zone in and go, 966 00:43:43,760 --> 00:43:45,840 "You know what? I'm gonna use my palate." 967 00:43:45,840 --> 00:43:48,080 'Cause you have such a sensational palate. 968 00:43:48,080 --> 00:43:51,240 Um, you used your palate and your skill 969 00:43:51,240 --> 00:43:53,600 to come up with an amazing dish. 970 00:43:53,600 --> 00:43:55,200 Yeah. 971 00:43:55,200 --> 00:43:57,040 First, the dumplings are impeccable. 972 00:43:57,040 --> 00:43:59,600 Cooked very well. Beautiful thickness. 973 00:43:59,600 --> 00:44:02,240 And you preserve all the beauty of the bay lobsters. 974 00:44:03,320 --> 00:44:07,080 Now, what intrigued me the most is the seaweed sauce. 975 00:44:07,080 --> 00:44:09,480 Because the seaweed, obviously, is quite salty 976 00:44:09,480 --> 00:44:11,120 and it's quite dominant. 977 00:44:11,120 --> 00:44:14,480 What is interesting is the way you've emulsioned the sauce 978 00:44:14,480 --> 00:44:17,360 to give a bit of lightness to the seaweed. 979 00:44:17,360 --> 00:44:19,440 So it is enjoyable. 980 00:44:19,440 --> 00:44:21,920 I think it's superb. Oh, thank you. 981 00:44:21,920 --> 00:44:23,520 Thanks, guys. 982 00:44:23,520 --> 00:44:24,560 Oh, my God! 983 00:44:26,320 --> 00:44:28,240 Great work. I wasn't expecting that. 984 00:44:29,240 --> 00:44:31,720 Well done, mate. So good. Thanks, guys. Thank you. 985 00:44:31,720 --> 00:44:33,320 Lovely. Oh, wow. 986 00:44:39,160 --> 00:44:43,920 With everything to play for today, it really was all or nothing. 987 00:44:43,920 --> 00:44:45,760 There isn't a single person here 988 00:44:45,760 --> 00:44:49,440 who doesn't want to get their mitts on immunity right now. 989 00:44:49,440 --> 00:44:52,320 And tomorrow, four of you will have a chance to win it 990 00:44:52,320 --> 00:44:55,160 in a cook that we're really excited about. 991 00:44:56,240 --> 00:44:58,000 Let's find out who's done the job. 992 00:44:59,280 --> 00:45:01,400 The top four dishes today were made by... 993 00:45:04,240 --> 00:45:06,280 ..Callum... Yeah! 994 00:45:09,160 --> 00:45:11,880 ..Laura... Yay! 995 00:45:13,520 --> 00:45:15,560 ..Ben... Thanks. 996 00:45:21,400 --> 00:45:23,160 ..and lastly... 997 00:45:26,680 --> 00:45:29,080 ..Depinder! 998 00:45:29,080 --> 00:45:30,600 Whoo! 999 00:45:30,600 --> 00:45:31,840 (LAUGHTER) 1000 00:45:31,840 --> 00:45:33,680 Right here! 1001 00:45:33,680 --> 00:45:36,680 That's...that's so much more like it. 1002 00:45:36,680 --> 00:45:38,160 I'm very happy. 1003 00:45:39,880 --> 00:45:43,320 You four are heading into tomorrow's immunity challenge, 1004 00:45:43,320 --> 00:45:45,600 and is a bloody good one to be cooking in. 1005 00:45:45,600 --> 00:45:46,800 (ALL EXCLAIM) 1006 00:45:46,800 --> 00:45:50,840 This, I guarantee, will be a day you will never forget. 1007 00:45:51,760 --> 00:45:53,800 See you all there. Catch you later. Goodnight. 1008 00:45:53,800 --> 00:45:55,480 Thank you! See you, guys. 1009 00:45:55,480 --> 00:45:56,640 I'm so happy! 1010 00:45:56,640 --> 00:45:58,080 So good! Yeah, nice. 1011 00:45:59,080 --> 00:46:00,840 VOICEOVER: Tomorrow night... 1012 00:46:00,840 --> 00:46:02,680 Please welcome Hugh Allen! 1013 00:46:02,680 --> 00:46:04,640 (CHEERING, APPLAUSE) 1014 00:46:04,640 --> 00:46:08,120 ..it's the immunity cook of a lifetime 1015 00:46:08,120 --> 00:46:11,880 at one of the best restaurants in the country. 1016 00:46:11,880 --> 00:46:13,360 Oh, my God, I've got goose bumps. 1017 00:46:13,360 --> 00:46:14,600 We're at Vue de Monde. 1018 00:46:14,600 --> 00:46:15,880 There are chefs from all over 1019 00:46:15,880 --> 00:46:18,200 that would do anything to be in my shoes right now. 1020 00:46:18,200 --> 00:46:21,040 But can they impress Hugh 1021 00:46:21,040 --> 00:46:25,120 using his very special ingredients? 1022 00:46:25,120 --> 00:46:26,640 Today you are cooking with... 1023 00:46:30,120 --> 00:46:31,440 Oh. OK. 1024 00:46:32,560 --> 00:46:34,400 I'm like, really? Really? 1025 00:46:34,400 --> 00:46:35,480 DEPINDER: I do not know 1026 00:46:35,480 --> 00:46:37,400 what I'm gonna do with this ingredient. 1027 00:46:37,400 --> 00:46:39,720 Yeah. I don't know how I feel about this. 1028 00:46:44,600 --> 00:46:47,600 Captions by Red Bee Media