1 00:00:01,000 --> 00:00:03,280 VOICEOVER: Previously on MasterChef Australia... 2 00:00:03,280 --> 00:00:06,040 Please welcome the one, the only Peter Gilmore! 3 00:00:06,040 --> 00:00:09,280 (CONTESTANTS CHEER) Kirsten Tibballs! 4 00:00:09,280 --> 00:00:11,240 Shannon Bennett! 5 00:00:11,240 --> 00:00:14,800 ..Legends Week was packed with star power... 6 00:00:14,800 --> 00:00:17,400 Peter Gilmore is a god among chefs. 7 00:00:17,400 --> 00:00:20,240 ..and Kirsten Tibballs' pressure test... 8 00:00:20,240 --> 00:00:22,440 Chocolate and coffee caviar. 9 00:00:22,440 --> 00:00:25,040 ..was the end of the journey for Sam. 10 00:00:25,040 --> 00:00:26,640 Sam, everybody! 11 00:00:26,640 --> 00:00:31,600 Then Shannon Bennett whipped up a stunning 20-minute meal... 12 00:00:31,600 --> 00:00:34,760 CONTESTANTS: ..three, two, one! 13 00:00:36,040 --> 00:00:39,480 ..and challenged them to do the same. 14 00:00:39,480 --> 00:00:42,440 This is so scrumptious. 15 00:00:42,440 --> 00:00:44,200 So delicious. 16 00:00:44,200 --> 00:00:46,960 It's something you could put straight onto a restaurant menu. 17 00:00:46,960 --> 00:00:48,320 Well done. 18 00:00:48,320 --> 00:00:50,960 And it was Theo who wowed the judges... 19 00:00:50,960 --> 00:00:52,280 Absolutely banging. 20 00:00:52,280 --> 00:00:54,080 ..and won immunity. 21 00:00:56,120 --> 00:00:57,880 Tonight, 22 00:00:57,880 --> 00:01:00,000 tiny cubes 23 00:01:00,000 --> 00:01:05,560 means one legendary elimination. 24 00:01:27,520 --> 00:01:29,400 Here they are. 25 00:01:32,840 --> 00:01:38,000 Oh, no! No, no, no, no, no, no, no! 26 00:01:38,000 --> 00:01:41,160 Oh, no! It's the cubes. 27 00:01:42,120 --> 00:01:44,520 Cubes of death. 28 00:01:46,120 --> 00:01:48,640 Oh, cubes, is it? 29 00:01:48,640 --> 00:01:51,280 (LAUGHS) Bit of cubism. 30 00:01:51,280 --> 00:01:53,880 Ooh! No, the taste cubes! 31 00:01:53,880 --> 00:01:55,440 (CONTESTANTS LAUGH) 32 00:01:55,440 --> 00:01:59,120 I've seen these little cubes before and I'm like, "Oh, my god." 33 00:01:59,120 --> 00:02:01,720 I remembered it as such a fun challenge 34 00:02:01,720 --> 00:02:03,440 but then, also, very terrifying, 35 00:02:03,440 --> 00:02:05,440 'cause things go wrong like this. 36 00:02:05,440 --> 00:02:08,000 Taste cubes! Mmm, interesting. 37 00:02:08,000 --> 00:02:10,360 Oh, my god. This gives me anxiety, 'cause we did this. 38 00:02:10,360 --> 00:02:12,760 It's back! 39 00:02:12,760 --> 00:02:14,920 (CONTESTANTS LAUGH) 40 00:02:14,920 --> 00:02:16,560 There's no mistaking this one. 41 00:02:16,560 --> 00:02:19,320 It's a challenge I'm sure you're all familiar with. 42 00:02:20,320 --> 00:02:25,480 This is the legendary 1-inch cube taste test. 43 00:02:26,480 --> 00:02:29,120 God...damn. 44 00:02:30,120 --> 00:02:34,120 Callum, the cogs are well and truly turning, huh? 45 00:02:34,120 --> 00:02:36,760 Honestly, I think this is one of the most difficult challenges 46 00:02:36,760 --> 00:02:38,400 I've ever done in MasterChef. 47 00:02:38,400 --> 00:02:40,960 Ooh! You've done a few! 48 00:02:40,960 --> 00:02:43,760 Mmm. (CONTESTANTS SPEAK OVER EACH OTHER) 49 00:02:44,840 --> 00:02:49,080 Now, this is the 1-inch cube taste test. 50 00:02:50,840 --> 00:02:52,360 But... 51 00:02:52,360 --> 00:02:53,960 Oh, gosh. Oh, no. 52 00:02:53,960 --> 00:02:55,760 ..not as you know it. 53 00:02:55,760 --> 00:02:57,360 Ooh. 54 00:02:57,360 --> 00:03:00,000 Not everyone will be tasting today. 55 00:03:02,520 --> 00:03:04,280 You'll be split into teams. 56 00:03:04,280 --> 00:03:06,040 (CONTESTANTS EXCLAIM) 57 00:03:07,080 --> 00:03:09,640 And you have a big decision to make. 58 00:03:09,640 --> 00:03:14,440 Only one person from your team will be tasting. 59 00:03:14,440 --> 00:03:16,320 Wow-ee. Pressure's on! 60 00:03:16,320 --> 00:03:18,280 So much pressure. That's right. 61 00:03:18,280 --> 00:03:22,240 Your entire team will be relying on just the one palate... 62 00:03:22,240 --> 00:03:24,000 Wow! 63 00:03:24,000 --> 00:03:27,000 ..because the first person to guess incorrectly 64 00:03:27,000 --> 00:03:28,920 puts not only themselves... 65 00:03:29,920 --> 00:03:32,280 ..but their entire team into round 2. 66 00:03:32,280 --> 00:03:34,240 That is brutal! 67 00:03:34,240 --> 00:03:37,000 One slip-up and that's it - game over. 68 00:03:38,680 --> 00:03:40,120 No pressure, right? 69 00:03:42,000 --> 00:03:43,920 There's always a little twist. 70 00:03:43,920 --> 00:03:46,000 Nothing's ever straightforward! 71 00:03:46,000 --> 00:03:48,320 Alright. Let's get you into teams. Oh! 72 00:03:48,320 --> 00:03:52,000 So, ones here, twos in the middle, threes over there. 73 00:03:52,000 --> 00:03:57,080 We're going in teams, which I feel is...worse. 74 00:03:57,080 --> 00:03:58,600 One. 75 00:03:58,600 --> 00:04:02,880 Either way, because that's a lot of pressure on one person 76 00:04:02,880 --> 00:04:05,400 to carry the fate of six other people. 77 00:04:05,400 --> 00:04:08,120 So all we know is 78 00:04:08,120 --> 00:04:12,600 I'll be putting my hand down for that. (LAUGHS) 79 00:04:12,600 --> 00:04:14,320 Can I just tell you, 80 00:04:14,320 --> 00:04:17,800 I've gone into the third round every time I've done a taste test, 81 00:04:17,800 --> 00:04:19,960 so I'm probably not your girl, 82 00:04:19,960 --> 00:04:21,640 'cause I freak out. 83 00:04:21,640 --> 00:04:24,440 The decision to choose captain - it's tough. 84 00:04:24,440 --> 00:04:26,960 Obviously, you're working on people's strength... 85 00:04:26,960 --> 00:04:30,840 That's what I mean - I'm comfortable across different cuisines, I guess. 86 00:04:30,840 --> 00:04:32,600 But you would be too. 87 00:04:32,600 --> 00:04:35,200 Like, I can do the tasting but it's so much bloody pressure. 88 00:04:35,200 --> 00:04:37,360 We've done it before. Yeah. 89 00:04:37,360 --> 00:04:39,440 So I think, maybe, someone who's done it before. 90 00:04:39,440 --> 00:04:41,440 I agree. Who feels really confident? 91 00:04:41,440 --> 00:04:43,600 I feel really confident that Laura should do it. 92 00:04:43,600 --> 00:04:45,400 Hey, really? Uh, yeah. 93 00:04:45,400 --> 00:04:47,400 TIM: We're really relying on our team captain 94 00:04:47,400 --> 00:04:49,320 to save us from elimination today. 95 00:04:49,320 --> 00:04:51,600 I hope we've chosen the right person. 96 00:04:51,600 --> 00:04:55,240 OK. The time has come. Team one, who have you chosen? 97 00:04:55,240 --> 00:04:56,960 Our man. Our man. 98 00:04:56,960 --> 00:04:58,640 Jamie. Whoo! 99 00:04:58,640 --> 00:05:01,640 Jamie, you've never played this challenge before. 100 00:05:01,640 --> 00:05:03,520 Yeah. Fresh eyes. 101 00:05:03,520 --> 00:05:05,920 Do you rate your palate? Yeah. 102 00:05:05,920 --> 00:05:09,520 I mean, I do live in the world of wine at the moment 103 00:05:09,520 --> 00:05:11,960 and really, sort of, train my palate every day. 104 00:05:11,960 --> 00:05:15,120 It's very different but it's stil flavour, it's still texture, so... 105 00:05:16,160 --> 00:05:18,640 Team number two, who's got the title? 106 00:05:18,640 --> 00:05:20,240 Audra. 107 00:05:20,240 --> 00:05:22,880 Audra! (CONTESTANTS APPLAUD) 108 00:05:22,880 --> 00:05:24,440 Why have you chosen Audra? 109 00:05:24,440 --> 00:05:26,280 I think... Because... Yeah, go on. 110 00:05:26,280 --> 00:05:28,640 She's probably got the most amount of experience, 111 00:05:28,640 --> 00:05:30,720 like, tasting a lot of different cuisines. 112 00:05:30,720 --> 00:05:31,960 Right. 113 00:05:31,960 --> 00:05:33,840 So we think she's the best possible choice. 114 00:05:33,840 --> 00:05:35,320 I'm also the oldest. 115 00:05:35,320 --> 00:05:37,160 I think that's what she was getting at. 116 00:05:37,160 --> 00:05:38,680 Yeah. (LAUGHTER) 117 00:05:38,680 --> 00:05:40,520 And, team three, who did we go with? 118 00:05:40,520 --> 00:05:42,760 Laura! (APPLAUSE) 119 00:05:42,760 --> 00:05:44,760 What was the thing that got you over the line? 120 00:05:44,760 --> 00:05:47,080 Uh, Callum absolutely threw me into this one. 121 00:05:47,080 --> 00:05:49,040 (LAUGHTER) A lot of... 122 00:05:49,040 --> 00:05:51,880 Um, so, Darrsh, Callum and I have all done this before, 123 00:05:51,880 --> 00:05:54,360 so it was just a consensus of one of us would do it 124 00:05:54,360 --> 00:05:56,040 and...happy to. 125 00:05:56,040 --> 00:05:58,840 Here's how it's gonna work. 126 00:05:58,840 --> 00:06:02,160 Jamie, Audra, Laura. 127 00:06:03,360 --> 00:06:06,560 There are a total of 80 ingredients up here. 128 00:06:07,680 --> 00:06:09,760 You're going to take it in turns tasting them. 129 00:06:09,760 --> 00:06:12,200 If you guess right, 130 00:06:12,200 --> 00:06:13,920 you keep playing. 131 00:06:13,920 --> 00:06:15,800 If you guess wrong, 132 00:06:15,800 --> 00:06:17,800 your team will be cooking in round 2... 133 00:06:17,800 --> 00:06:19,400 (WHISPERS) Oh, shit. 134 00:06:19,400 --> 00:06:22,360 ..where somebody will be going home. 135 00:06:23,440 --> 00:06:25,520 JEAN-CHRISTOPHE: This one is tough. Yeah. 136 00:06:25,520 --> 00:06:26,720 Yeah! 137 00:06:26,720 --> 00:06:28,600 So good luck. 138 00:06:29,840 --> 00:06:33,480 OK! Let the 1-inch cube test begin. 139 00:06:33,480 --> 00:06:35,520 First up... 140 00:06:35,520 --> 00:06:37,840 Jamie, for team number one. 141 00:06:41,000 --> 00:06:43,480 I think I've got a good palate 142 00:06:43,480 --> 00:06:47,480 but food and drink is a multisensory experience. 143 00:06:47,480 --> 00:06:51,400 Taking sight out of the equation is massive. 144 00:06:51,400 --> 00:06:55,880 Your mind just wanders and you can easily make mistakes. 145 00:06:55,880 --> 00:06:59,440 So I'm dreading the fact that I'm blindfolded, 146 00:06:59,440 --> 00:07:00,920 I'm tasting 147 00:07:00,920 --> 00:07:03,040 and I'm responsible for all the people behind me. 148 00:07:04,400 --> 00:07:06,440 So I pick up the cube 149 00:07:06,440 --> 00:07:09,280 and it's tacky and rubbery. 150 00:07:10,560 --> 00:07:12,560 You can take your time, mate. 151 00:07:13,720 --> 00:07:16,000 Smell it - it's not giving off a huge amount, 152 00:07:16,000 --> 00:07:18,000 so I don't think it's anything fresh. 153 00:07:20,080 --> 00:07:21,840 Take a bite... 154 00:07:21,840 --> 00:07:23,520 Is it liquorice? 155 00:07:23,520 --> 00:07:24,880 You're correct. 156 00:07:24,880 --> 00:07:27,000 (CONTESTANTS CHEER) It's liquorice. 157 00:07:27,000 --> 00:07:28,840 Yeah, Jamie! Well done, Jamie. 158 00:07:28,840 --> 00:07:30,320 JEAN-CHRISTOPHE: Well done! 159 00:07:32,120 --> 00:07:34,160 ANDY: Audra, you're up. 160 00:07:34,160 --> 00:07:36,200 Coming in hot. 161 00:07:36,200 --> 00:07:38,000 AUDRA: All I can hear is my heart. 162 00:07:38,000 --> 00:07:41,200 It's beating a million times louder than it normally does. 163 00:07:41,200 --> 00:07:43,240 Got it? Eugh! 164 00:07:45,720 --> 00:07:47,640 So, I get this cube. 165 00:07:47,640 --> 00:07:50,960 It feels weird! It's almost, kind of...it is moist. 166 00:07:52,120 --> 00:07:54,000 It's a vegetable. 167 00:07:54,000 --> 00:07:55,840 Is it? 168 00:07:55,840 --> 00:07:58,960 And it's so familiar but I just can't see it. 169 00:07:58,960 --> 00:08:01,120 Oh, my god. It's at the back of my mind. 170 00:08:05,880 --> 00:08:07,520 Tomato. 171 00:08:08,960 --> 00:08:10,760 To-mah-toh? To-may-toh? 172 00:08:10,760 --> 00:08:12,720 To-may-toh, to-mah-toh - you're correct. 173 00:08:12,720 --> 00:08:14,800 (CONTESTANTS APPLAUD, WHOOP) 174 00:08:15,880 --> 00:08:17,640 Nice, Audra. 175 00:08:17,640 --> 00:08:21,520 You know, it feels so good. I just feel like a million bucks. 176 00:08:21,520 --> 00:08:23,640 (LAUGHS) I feel like the saviour! 177 00:08:24,800 --> 00:08:26,640 Laura. 178 00:08:26,640 --> 00:08:28,120 Coming in. 179 00:08:33,560 --> 00:08:36,040 (INGREDIENT CRACKS) (LAUGHS) Sorry. 180 00:08:37,080 --> 00:08:38,920 It's a funny little cube. Mmm. 181 00:08:40,960 --> 00:08:42,680 What are you tasting? 182 00:08:42,680 --> 00:08:44,520 Definitely chocolate. 183 00:08:46,280 --> 00:08:48,200 Is that your answer? 184 00:08:48,200 --> 00:08:50,240 Mmm. Chocolate. 185 00:08:50,240 --> 00:08:52,840 We'll accept chocolate. Well done. 186 00:08:52,840 --> 00:08:55,160 (CONTESTANTS APPLAUD) 187 00:08:56,800 --> 00:08:59,480 I would happily take chocolate as my first cube. 188 00:08:59,480 --> 00:09:01,680 I feel like, though, we're starting easy 189 00:09:01,680 --> 00:09:03,280 and that's the terrifying thing here. 190 00:09:03,280 --> 00:09:06,400 Round two. Jamie, you're first. 191 00:09:09,760 --> 00:09:12,160 (INGREDIENT CRUNCHES LIGHTLY) 192 00:09:16,360 --> 00:09:17,880 It's apple. 193 00:09:17,880 --> 00:09:19,400 Apple... 194 00:09:19,400 --> 00:09:21,000 is correct. 195 00:09:21,000 --> 00:09:23,360 Well done. (CONTESTANTS APPLAUD) 196 00:09:24,640 --> 00:09:27,000 Audra, you're next. 197 00:09:27,000 --> 00:09:28,880 It's a fruit. 198 00:09:32,480 --> 00:09:35,480 My favourite fruit in the whole wide world - mango. 199 00:09:35,480 --> 00:09:38,080 Mango is correct. Well done, Audra. 200 00:09:38,080 --> 00:09:39,800 (APPLAUSE) 201 00:09:39,800 --> 00:09:42,080 Laura, it's your turn. 202 00:09:43,520 --> 00:09:45,120 Watermelon. 203 00:09:47,320 --> 00:09:49,040 That was very quick. 204 00:09:49,040 --> 00:09:50,760 Watermelon is correct. 205 00:09:50,760 --> 00:09:53,160 Well done, Laura. (CHEERING AND APPLAUSE) 206 00:09:53,160 --> 00:09:56,600 Alright. Jamie, ready for round three? 207 00:09:56,600 --> 00:09:58,360 Sure. 208 00:10:00,360 --> 00:10:02,000 Oh. 209 00:10:02,000 --> 00:10:03,400 Eugh! 210 00:10:09,400 --> 00:10:10,920 (LAUGHS) 211 00:10:12,160 --> 00:10:17,400 Um, this is actually my son's favourite ingredient at the moment, 212 00:10:17,400 --> 00:10:19,800 'cause I find bite marks out of the fridge all the time. 213 00:10:19,800 --> 00:10:21,600 It's butter. 214 00:10:21,600 --> 00:10:23,200 Butter is correct. 215 00:10:23,200 --> 00:10:25,280 (APPLAUSE) We'll get you a towel. 216 00:10:25,280 --> 00:10:26,960 Thank you. (LAUGHS) 217 00:10:29,960 --> 00:10:31,760 (INGREDIENT CRUNCHES) 218 00:10:34,680 --> 00:10:36,760 Oh! Beautiful. 219 00:10:37,800 --> 00:10:39,440 Ginger. 220 00:10:39,440 --> 00:10:42,120 That's correct. Ginger is correct. 221 00:10:42,120 --> 00:10:43,880 (APPLAUSE) 222 00:10:43,880 --> 00:10:46,200 Alright. Let's go, Laura. You're up next. 223 00:10:47,520 --> 00:10:49,400 Coming in slowly. 224 00:10:49,400 --> 00:10:51,440 Thank you. 225 00:10:51,440 --> 00:10:53,200 Ooh. 226 00:10:54,240 --> 00:10:56,080 What does it feel like? 227 00:10:56,080 --> 00:10:58,960 Um, that feels really odd. 228 00:11:00,160 --> 00:11:01,880 Ooh. 229 00:11:04,080 --> 00:11:09,280 As I start to smell it, there's nothing coming off this cube. 230 00:11:10,480 --> 00:11:12,400 Pressure is definitely on. 231 00:11:12,400 --> 00:11:14,040 I'm starting to feel like 232 00:11:14,040 --> 00:11:16,560 my heart's racing a little bit faster, for sure. 233 00:11:16,560 --> 00:11:18,400 That feels like... 234 00:11:18,400 --> 00:11:20,040 fake. 235 00:11:20,040 --> 00:11:21,800 That's... 236 00:11:24,360 --> 00:11:26,480 Ah. (CHUCKLES) Mushrooms. 237 00:11:26,480 --> 00:11:28,760 (LAUGHS) 238 00:11:28,760 --> 00:11:30,600 Mushrooms is correct. 239 00:11:30,600 --> 00:11:32,440 (CHEERING AND APPLAUSE) 240 00:11:32,440 --> 00:11:34,160 Freakin' love raw mushrooms. 241 00:11:34,160 --> 00:11:36,280 They're so naughty and so delicious 242 00:11:36,280 --> 00:11:39,080 and it's just...oh, a huge relief to get this one. 243 00:11:39,080 --> 00:11:41,400 So far, so good, everybody. 244 00:11:41,400 --> 00:11:43,320 Now it's round four. 245 00:11:48,600 --> 00:11:50,080 (INGREDIENT CRACKS LIGHTLY) 246 00:11:51,200 --> 00:11:53,240 That's pineapple. 247 00:11:53,240 --> 00:11:54,840 Pineapple is correct. 248 00:11:54,840 --> 00:11:57,280 (APPLAUSE) 249 00:12:03,040 --> 00:12:05,120 Got it. Pork. 250 00:12:06,200 --> 00:12:07,920 Pork is correct. Yes! 251 00:12:07,920 --> 00:12:10,240 (APPLAUSE) 252 00:12:12,280 --> 00:12:15,600 Yeah. Ooh. What's with the really intense textures? 253 00:12:15,600 --> 00:12:17,920 (SNIFFS) Oh, my god. 254 00:12:21,040 --> 00:12:22,560 (LAUGHS) 255 00:12:22,560 --> 00:12:24,440 Parmigiano. 256 00:12:24,440 --> 00:12:26,400 (LAUGHS) 257 00:12:26,400 --> 00:12:29,040 That's correct, Laura. It's parmesan cheese. 258 00:12:29,040 --> 00:12:31,440 (CHEERING AND APPLAUSE) Go, Laura! 259 00:12:33,880 --> 00:12:36,560 ANDY: Pumpin' through it. Ready for round five? 260 00:12:36,560 --> 00:12:38,280 Yep. Yep. 261 00:12:38,280 --> 00:12:41,280 I think we've got three very strong palates on our hands. 262 00:12:56,640 --> 00:13:00,320 Pick it up and it's smooth and I press it 263 00:13:00,320 --> 00:13:02,040 and there's give. 264 00:13:03,200 --> 00:13:05,360 Can smell some sweetness. 265 00:13:05,360 --> 00:13:08,520 So immediately, I'm thinking, "Right, fruit." 266 00:13:13,400 --> 00:13:14,960 Mmm. 267 00:13:16,080 --> 00:13:17,680 It's not a black fruit, 268 00:13:17,680 --> 00:13:20,600 because it doesn't have that same kind of flavour. 269 00:13:20,600 --> 00:13:22,400 It's in the red fruit category. 270 00:13:22,400 --> 00:13:24,320 Mmm. 271 00:13:24,320 --> 00:13:26,440 What's the grunt mean? 272 00:13:43,000 --> 00:13:47,000 JAMIE: Got into my own head and all I can think about is, 273 00:13:47,000 --> 00:13:48,840 my team's depending on me... 274 00:13:49,920 --> 00:13:52,120 ..my reputation is on the line... 275 00:13:55,640 --> 00:13:57,360 ..but I'm really unsure. 276 00:13:57,360 --> 00:13:58,920 ANDY: Where's your mind going? 277 00:14:01,280 --> 00:14:02,920 Stonefruit. 278 00:14:11,080 --> 00:14:12,560 Is it plum? 279 00:14:14,000 --> 00:14:16,000 Final answer? Yeah. 280 00:14:19,680 --> 00:14:21,200 Plum... 281 00:14:23,920 --> 00:14:25,640 ..is... 282 00:14:26,640 --> 00:14:28,400 ..incorrect. 283 00:14:28,400 --> 00:14:30,480 (TEAM MEMBERS GROAN) 284 00:14:31,960 --> 00:14:34,200 The answer is strawberry. 285 00:14:35,400 --> 00:14:37,040 I'm so sorry, Jamie. 286 00:14:37,040 --> 00:14:39,560 That means that you and the whole of your team 287 00:14:39,560 --> 00:14:40,960 are heading into round 2. 288 00:14:40,960 --> 00:14:42,600 It's OK, Jamie. 289 00:14:42,600 --> 00:14:45,000 (APPLAUSE) 290 00:14:46,320 --> 00:14:48,280 I see how Jamie's devastated 291 00:14:48,280 --> 00:14:51,280 and I can see he's, like, feeling bad for us. 292 00:14:51,280 --> 00:14:54,000 (APPLAUSE CONTINUES) 293 00:14:54,000 --> 00:14:55,960 But - oh! - we're going in the elimination. 294 00:14:55,960 --> 00:14:57,840 I'm looking around my team 295 00:14:57,840 --> 00:15:01,000 and everyone's good, strong cooks, chefs. 296 00:15:01,000 --> 00:15:02,680 It's gonna be really hard, 297 00:15:02,680 --> 00:15:05,120 so I'm feeling very shaky. 298 00:15:06,600 --> 00:15:11,320 ANDY: Alright, guys. In this round, you can cook anything you like. 299 00:15:11,320 --> 00:15:17,560 But your pantry is made up of all the ingredients from round 1. 300 00:15:19,000 --> 00:15:21,400 Nothing more, nothing less. 301 00:15:21,400 --> 00:15:23,880 So you need to make the most of what's on offer. 302 00:15:25,800 --> 00:15:30,120 You've got a selection of proteins - chicken, lobster, duck... 303 00:15:30,120 --> 00:15:34,880 There's things like pumpkin, corn, milk, fennel and peanuts. 304 00:15:34,880 --> 00:15:38,560 But you'll notice there's also ingredients missing. 305 00:15:38,560 --> 00:15:41,080 There's no herbs, no sugar 306 00:15:41,080 --> 00:15:43,160 and no condiments. 307 00:15:43,160 --> 00:15:45,800 You have 75 mintes. 308 00:15:47,000 --> 00:15:49,800 The dish that impresses us the least 309 00:15:49,800 --> 00:15:51,640 will send its maker home. 310 00:15:53,400 --> 00:15:55,000 We all ready? 311 00:15:56,440 --> 00:15:59,280 Well, you'd better be, because your time starts now! 312 00:15:59,280 --> 00:16:01,880 (CONTESTANTS CHEER, CLAMOUR) 313 00:16:01,880 --> 00:16:04,760 Oh, my goodness. I'm sorry! Sorry, lovely! 314 00:16:04,760 --> 00:16:06,560 Come on, guys. 315 00:16:06,560 --> 00:16:08,320 Oh, my goodness. 316 00:16:08,320 --> 00:16:10,640 I need a lot of fennel. Lot of fennel. 317 00:16:10,640 --> 00:16:12,200 It's like a Sunday at the shops. 318 00:16:12,200 --> 00:16:13,680 Excuse me. Sorry. Please, take it. 319 00:16:13,680 --> 00:16:16,720 When I'm looking at the ingredients, I'm just scanning. 320 00:16:18,200 --> 00:16:21,680 The octopus, the tuna's saying hello, 321 00:16:21,680 --> 00:16:24,280 the bresaola's going, "Hello, hello! 322 00:16:24,280 --> 00:16:25,920 "I'm over here!" 323 00:16:25,920 --> 00:16:28,600 And then trying to pick up dishes and recipes in my head... 324 00:16:29,640 --> 00:16:32,360 ..but there's a lot of core ingredients that are missing - 325 00:16:32,360 --> 00:16:34,400 vinegar's missing, there's herbs missing, 326 00:16:34,400 --> 00:16:36,800 so it's hard to complete a conceptual dish. 327 00:16:36,800 --> 00:16:40,040 Let me work through this - duh, duh, duh, duh. 328 00:16:40,040 --> 00:16:42,880 And then I end up going, "Bring it back to base." 329 00:16:42,880 --> 00:16:44,800 Carrots and corn. 330 00:16:46,360 --> 00:16:48,280 Interesting. 331 00:16:48,280 --> 00:16:50,640 ANDY: Like, we always try and work out what you're doing 332 00:16:50,640 --> 00:16:52,680 with every handful you take. 333 00:16:56,760 --> 00:16:59,240 Let's go, Andre. Nice. Let's go. 334 00:17:03,600 --> 00:17:07,160 Today I'm doing a dish that's inspired by Twisties. 335 00:17:07,160 --> 00:17:10,120 So it's little twists of pasta called trofie - 336 00:17:10,120 --> 00:17:12,080 in this case, I'm gonna call them 'twisties' - 337 00:17:12,080 --> 00:17:16,960 and we're doing a corn twistie and a carrot twistie pasta 338 00:17:16,960 --> 00:17:23,200 with a puree and a little peanut verde and a buerre noisette. 339 00:17:23,200 --> 00:17:28,440 So this is literally gonna look like I've scattered Twisties on a plate. 340 00:17:28,440 --> 00:17:31,160 You doing a juice cleanse, mate? It's a juice bar. 341 00:17:32,280 --> 00:17:34,000 Alright. 342 00:17:34,000 --> 00:17:39,120 Carrot is the cheese and the chicken Twistie is the corn of the Twisties. 343 00:17:43,440 --> 00:17:46,000 It's a fun, vibrant dish. It's unique. 344 00:17:46,000 --> 00:17:49,840 But it takes a little bit of skill and technique to do the pasta. 345 00:17:49,840 --> 00:17:51,960 Uh, a little bit more flour. 346 00:17:51,960 --> 00:17:54,600 Hopefully it's enough to keep me in the competition. 347 00:17:58,640 --> 00:18:01,000 The pantry's closed, garden's closed. 348 00:18:01,000 --> 00:18:04,600 All they have are the 80 ingredients that just a moment ago, 349 00:18:04,600 --> 00:18:06,440 were tiny little cubes. 350 00:18:06,440 --> 00:18:09,240 And that's the problem - they don't have everything they want, 351 00:18:09,240 --> 00:18:11,840 so there are some limitations. 352 00:18:11,840 --> 00:18:13,680 POH: But it really will make them think. 353 00:18:13,680 --> 00:18:17,640 I always think these second cooks are actually such a great opportunity. 354 00:18:17,640 --> 00:18:20,000 I kind of looked forward to them, 355 00:18:20,000 --> 00:18:22,680 because it was an opportunity for me to do something 356 00:18:22,680 --> 00:18:26,520 that I thought might make me stand out from the pack. 357 00:18:26,520 --> 00:18:29,920 ANDY: You're a madwoman. "I looked forward to round 2's elimination." 358 00:18:29,920 --> 00:18:31,400 (BOTH LAUGH) 359 00:18:31,400 --> 00:18:33,320 Aced at standing out on elimination as well. 360 00:18:33,320 --> 00:18:35,240 ANDY: Only said Poh. 361 00:18:36,280 --> 00:18:37,920 And that is why we love you. 362 00:18:38,920 --> 00:18:41,360 Let's go, Snez! Yeah, thanks, guys. 363 00:18:42,360 --> 00:18:44,200 It's very early in this competition 364 00:18:44,200 --> 00:18:47,760 and a lot of people already kind of coming through as very strong cooks. 365 00:18:47,760 --> 00:18:49,600 I really need to lift my game. 366 00:18:49,600 --> 00:18:53,880 This time, you know what? I'm gonna go all out. 367 00:18:53,880 --> 00:18:56,000 I saw fresh yeast and fennel 368 00:18:56,000 --> 00:18:59,960 and I'm thinking of going with this gutsy dish from my home town. 369 00:18:59,960 --> 00:19:01,560 Um, it's called koromac. 370 00:19:01,560 --> 00:19:04,440 Koromac. This is my mum's specialty. 371 00:19:04,440 --> 00:19:08,600 It's usually made with just the green part of the fennel, 372 00:19:08,600 --> 00:19:13,240 with orange zest, potatoes and smoked pancetta. 373 00:19:13,240 --> 00:19:15,320 When you eat it with bread, it's just phenomenal. 374 00:19:15,320 --> 00:19:17,440 It's only done in certain villages. 375 00:19:17,440 --> 00:19:19,560 It's either you love it or hate it, 376 00:19:19,560 --> 00:19:21,120 so God help me. 377 00:19:21,120 --> 00:19:23,320 My dish is 90% fennel. 378 00:19:23,320 --> 00:19:26,280 It's very aniseed. It's quite strong. 379 00:19:26,280 --> 00:19:28,960 It's very fragrant. Could be very overpowering. 380 00:19:28,960 --> 00:19:30,960 Oh, that smells really good, Snez. 381 00:19:30,960 --> 00:19:35,720 It's very risky to take a risk in actual elimination. 382 00:19:35,720 --> 00:19:39,640 If I do go home on this dish, I know I've pushed myself. 383 00:19:39,640 --> 00:19:43,120 I hope I don't, because my mum will be like, "Never come back again!" 384 00:19:49,000 --> 00:19:50,680 Andy. Yo. 385 00:19:52,560 --> 00:19:54,120 Any? 386 00:19:54,120 --> 00:19:56,000 You'd go marshmallow over liquorice? 387 00:19:56,000 --> 00:19:57,680 You can have both. Mmm...both. 388 00:19:57,680 --> 00:19:59,560 Oh, there you go. You can have both. 389 00:20:01,760 --> 00:20:03,440 Hey, Tim. Hey, Andy. 390 00:20:03,440 --> 00:20:05,160 How are you feeling, first of all? 391 00:20:05,160 --> 00:20:08,040 It's all on the line today, mate. There's no room for error. 392 00:20:08,040 --> 00:20:10,200 What are you doing? Pork and apple. 393 00:20:10,200 --> 00:20:12,600 Pork and apple. Classic for a reason. Classic combo. 394 00:20:12,600 --> 00:20:14,640 So, I've got... You've got the belly. 395 00:20:14,640 --> 00:20:16,400 I've got roasted pork belly 396 00:20:16,400 --> 00:20:19,800 on an apple and fennel trivet 397 00:20:19,800 --> 00:20:22,400 that I want to turn into an awesome apple sauce, 398 00:20:22,400 --> 00:20:24,840 once those pork juices run down. 399 00:20:24,840 --> 00:20:27,000 I'm doing a parsnip and apple puree 400 00:20:27,000 --> 00:20:29,440 and I'm doing some pickled apple. 401 00:20:29,440 --> 00:20:32,080 I've gotta ask some questions about the pork, right? 402 00:20:32,080 --> 00:20:33,480 Yeah. 403 00:20:33,480 --> 00:20:35,600 We're getting crispy skin? Yes. 404 00:20:35,600 --> 00:20:38,440 And beautifully juicy meat. Yes. 405 00:20:38,440 --> 00:20:40,080 Got my pork belly in squares, 406 00:20:40,080 --> 00:20:42,440 'cause obviously, a big piece isn't gonna cook in time. 407 00:20:42,440 --> 00:20:43,920 Right. 408 00:20:43,920 --> 00:20:46,360 So obviously, pressure to get that skin nice and crispy. 409 00:20:46,360 --> 00:20:48,440 There's no excuse. That's what I want to do today. 410 00:20:48,440 --> 00:20:49,960 That is a promise. 411 00:20:51,640 --> 00:20:53,760 That's my promise to you. 412 00:20:53,760 --> 00:20:56,080 We're shaking on it. You've gotta deliver. Good luck. 413 00:20:56,080 --> 00:20:57,560 Thanks, Andy. 414 00:20:57,560 --> 00:21:00,840 This is Back To Win - this isn't my first rodeo in the kitchen. 415 00:21:01,880 --> 00:21:04,120 I know this pork belly needs to be perfect. 416 00:21:07,680 --> 00:21:10,880 It's everyone for themselves now! You've got 1 hour to go! 417 00:21:10,880 --> 00:21:13,680 (CONTESTANTS APPLAUD, SHOUT ENCOURAGEMENT) 418 00:21:13,680 --> 00:21:15,920 Go, guys! Come on, Snez! 419 00:21:15,920 --> 00:21:17,520 Go, Snez! 420 00:21:18,520 --> 00:21:20,600 LAURA: Ooh, double hands, Andre. Double handed. 421 00:21:20,600 --> 00:21:23,280 You know, I've got two - may as well do something with the other one. 422 00:21:23,280 --> 00:21:24,800 Exactly. 423 00:21:24,800 --> 00:21:28,520 ANDY: Interesting to see how much pressure he puts on himself. 424 00:21:28,520 --> 00:21:32,320 'Cause I feel like he might feel, obviously, responsible. 425 00:21:32,320 --> 00:21:33,720 Yeah. 426 00:21:33,720 --> 00:21:36,320 I'm feeling embarrassment, I'm feeling disappointment 427 00:21:36,320 --> 00:21:38,240 and guilt, 428 00:21:38,240 --> 00:21:42,840 because currently, my entire world is in wine 429 00:21:42,840 --> 00:21:44,880 and your responsibility 430 00:21:44,880 --> 00:21:49,000 is to train your palate to understand different fruits, 431 00:21:49,000 --> 00:21:51,320 different flavours, different aromas. 432 00:21:51,320 --> 00:21:52,680 Let's go, mate! 433 00:21:52,680 --> 00:21:54,760 Go, Jamie! Come on, mate. 434 00:21:54,760 --> 00:21:59,160 I feel like making such a simple mistake has affected my confidence 435 00:21:59,160 --> 00:22:01,600 and I'm feeling the pressure. 436 00:22:01,600 --> 00:22:03,800 I've picked up a load of ingredients 437 00:22:03,800 --> 00:22:06,320 but now I'm doubting myself and what I'm doing. 438 00:22:06,320 --> 00:22:08,680 Calm down. 439 00:22:08,680 --> 00:22:11,440 You good, Jamie? 440 00:22:11,440 --> 00:22:13,520 It's really overwhelming, 441 00:22:13,520 --> 00:22:15,320 because at the end of the day... 442 00:22:17,280 --> 00:22:19,560 ..whoever goes home today 443 00:22:19,560 --> 00:22:21,920 rests on my shoulders. 444 00:22:24,000 --> 00:22:26,080 I've let them all down. 445 00:22:38,200 --> 00:22:40,760 Go, Jamie! Come on, mate! Back on track! 446 00:22:40,760 --> 00:22:43,400 Now I'm doubting myself and what I'm doing. 447 00:22:43,400 --> 00:22:46,680 Did you manage to sort it, yeah? 448 00:22:48,080 --> 00:22:50,600 Don't worry. I made some mistakes in the past, yeah? 449 00:22:50,600 --> 00:22:52,640 It happens, you know? 450 00:22:52,640 --> 00:22:56,480 Sometimes when it's simple, it can be a bit of an issue. 451 00:22:56,480 --> 00:22:59,080 Just move on. Nobody would... You know? Do your best. 452 00:22:59,080 --> 00:23:02,480 I feel terrible but Jean-Christophe is right. 453 00:23:02,480 --> 00:23:04,680 I need to remember why I'm here. 454 00:23:04,680 --> 00:23:07,200 It was the exposure to so much cuisine 455 00:23:07,200 --> 00:23:09,440 when I was on here the first time 456 00:23:09,440 --> 00:23:12,800 that led me down this path that gave me something that I love. 457 00:23:12,800 --> 00:23:15,280 Come on, Jamie! Whoo! 458 00:23:15,280 --> 00:23:20,480 I opened my restaurant, Alba, and it was me in venue form, I would say. 459 00:23:20,480 --> 00:23:23,920 It was unabashedly loud, 460 00:23:23,920 --> 00:23:26,280 in-your-face 461 00:23:26,280 --> 00:23:29,000 but there was a care and attention that we put into everything. 462 00:23:30,360 --> 00:23:32,320 Beautiful, Jamie. 463 00:23:33,400 --> 00:23:34,960 We're getting there. 464 00:23:34,960 --> 00:23:37,320 And the opportunity to come back into this kitchen 465 00:23:37,320 --> 00:23:41,520 and re-find that little bit of inspiration 466 00:23:41,520 --> 00:23:43,880 that I took out last time - 467 00:23:43,880 --> 00:23:45,680 I don't want that to end now. 468 00:23:45,680 --> 00:23:49,000 I need to shake off the mistake from the first round 469 00:23:49,000 --> 00:23:51,360 and prove that I do deserve to be here. 470 00:23:51,360 --> 00:23:53,600 What do you want? Just celeriac. Thank you. 471 00:23:53,600 --> 00:23:54,840 Come on, Jamie! 472 00:23:54,840 --> 00:23:58,360 I see the duck and I see a big bowl of oranges. 473 00:23:58,360 --> 00:24:00,760 It just clicks - duck a l'orange. 474 00:24:00,760 --> 00:24:03,680 If I can pound enough flavour into this duck and orange sauce 475 00:24:03,680 --> 00:24:05,400 and cook the duck beautifully, 476 00:24:05,400 --> 00:24:07,640 I think that's enough to get me through today. 477 00:24:09,400 --> 00:24:11,600 STEPH: I'm feeling good, actually. 478 00:24:11,600 --> 00:24:14,040 I'm picturing myself in my kitchen at home, 479 00:24:14,040 --> 00:24:15,840 cooking dinner for the fam 480 00:24:15,840 --> 00:24:18,320 and if I do that, I should stay on track. 481 00:24:18,320 --> 00:24:20,080 Good job, Stephie. You're killin' it. 482 00:24:23,080 --> 00:24:25,960 I called myself the Frugal Foodie, 483 00:24:25,960 --> 00:24:30,000 because I really love to create family-friendly, 484 00:24:30,000 --> 00:24:32,080 easy, delicious meals. 485 00:24:32,080 --> 00:24:34,320 So that's what I'm going to do today. 486 00:24:34,320 --> 00:24:36,720 Let's go, Stephie. Thanks, love. 487 00:24:36,720 --> 00:24:39,200 First, I need to cook my pork belly. 488 00:24:39,200 --> 00:24:41,600 Good to see the air-fryer, Stephie. I know, right? 489 00:24:42,720 --> 00:24:44,680 Gotta rip it out, right? Yeah, yeah. 490 00:24:44,680 --> 00:24:46,680 It is quite a big piece of pork belly 491 00:24:46,680 --> 00:24:51,040 but I think I should be able to render down that fat 492 00:24:51,040 --> 00:24:52,560 in the air-fryer 493 00:24:52,560 --> 00:24:54,880 and it still should be tasty and delicious. 494 00:24:55,960 --> 00:24:57,800 Whoo! Sizzle! 495 00:24:57,800 --> 00:24:59,520 Um... 496 00:25:00,560 --> 00:25:03,000 Steph, is this... 497 00:25:03,000 --> 00:25:05,720 I feel like this is your favourite bench, up the back. 498 00:25:05,720 --> 00:25:07,760 I love it. Yeah. Tell me what you're making. 499 00:25:07,760 --> 00:25:11,600 Sticking to what I know - pork belly with an Asian-style caramel 500 00:25:11,600 --> 00:25:14,640 and fennel, apple and celeriac slaw. 501 00:25:14,640 --> 00:25:17,000 And you've got some belachan there? I do, I do. 502 00:25:17,000 --> 00:25:18,200 Ooh! 503 00:25:18,200 --> 00:25:20,840 I'm going to use the belachan in my caramel sauce, 504 00:25:20,840 --> 00:25:22,720 'cause I would normally use fish sauce. 505 00:25:22,720 --> 00:25:25,760 Good idea but it's a lot more powerful. 506 00:25:25,760 --> 00:25:27,560 I mean, I want it to be funky but you know, 507 00:25:27,560 --> 00:25:29,440 there's funky and there's funky, right? 508 00:25:29,440 --> 00:25:30,920 Yeah, yeah, exactly. 509 00:25:30,920 --> 00:25:33,280 I think the two things I would be most worried about 510 00:25:33,280 --> 00:25:35,240 is making sure that pork's cooked perfectly 511 00:25:35,240 --> 00:25:37,800 and that you balance that sauce perfectly with the belachan, 512 00:25:37,800 --> 00:25:40,280 'cause that is very, very strong flavour. 513 00:25:40,280 --> 00:25:42,680 It's yummy, though, right? Thank you, Poh. 514 00:25:45,360 --> 00:25:47,160 How's that tasting, Steph? 515 00:25:47,160 --> 00:25:49,120 Just gonna add a little bit more. Yeah? OK. 516 00:25:51,240 --> 00:25:52,800 Good? 517 00:25:52,800 --> 00:25:55,040 It's really punchy, which I love. 518 00:25:56,360 --> 00:25:59,440 I like to push things to the limit with these things, 519 00:25:59,440 --> 00:26:01,600 so I just hope everybody else likes that as well. 520 00:26:03,560 --> 00:26:07,160 LAURA: Ciao, ciao. Matt. Matteo. 521 00:26:07,160 --> 00:26:09,240 What are you making? 522 00:26:09,240 --> 00:26:10,600 Pasta. 523 00:26:10,600 --> 00:26:13,200 I thought I'd do something different and make pasta. 524 00:26:13,200 --> 00:26:15,320 Yes! He's back. 525 00:26:16,360 --> 00:26:18,680 I think, definitely, in an elimination, 526 00:26:18,680 --> 00:26:21,320 if you don't play to your strengths, if you try and be creative now, 527 00:26:21,320 --> 00:26:22,960 it's a recipe for disaster. 528 00:26:22,960 --> 00:26:25,080 I'm gonna make filled tortellini 529 00:26:25,080 --> 00:26:28,480 with potato, kaiserfleisch 530 00:26:28,480 --> 00:26:32,480 and then a little mushroom, kind of cappuccino-y broth with it. 531 00:26:33,480 --> 00:26:37,320 Pasta has been a comfort for me in this competition previously 532 00:26:37,320 --> 00:26:39,200 and even this time round. 533 00:26:42,120 --> 00:26:45,560 POH: Everybody, you have 45 minutes to go! 534 00:26:45,560 --> 00:26:48,440 JEAN-CHRISTOPHE: Hurry! Good luck! Come on! 535 00:26:57,200 --> 00:27:00,920 Repeat after me - one chubby bubby. 536 00:27:00,920 --> 00:27:02,800 "Chubby bubby"? Mm-hm. 537 00:27:03,880 --> 00:27:05,360 Don't chew it. 538 00:27:05,360 --> 00:27:07,360 (MOUTH FULL) One chubby bubby. 539 00:27:07,360 --> 00:27:09,480 Two chubby bubbies. (LAUGHS) 540 00:27:12,360 --> 00:27:14,480 BOTH: Three chubby bubbies. 541 00:27:14,480 --> 00:27:16,160 I chewed. 542 00:27:19,480 --> 00:27:21,880 (MUFFLED) Four chubby bubbies. 543 00:27:23,720 --> 00:27:26,720 Yay! Whoo-hoo! 544 00:27:26,720 --> 00:27:30,120 Someone's baking again. Let's go, Snezzy. 545 00:27:30,120 --> 00:27:32,520 Yes, girl. Yeah, thanks, buddy. 546 00:27:32,520 --> 00:27:34,360 Appreciate. Snez. 547 00:27:34,360 --> 00:27:36,080 ANDY: Snez, how are you? Hi! 548 00:27:36,080 --> 00:27:38,480 I'm good. What are you doing? 549 00:27:38,480 --> 00:27:40,880 It's called koromac. What is it? 550 00:27:40,880 --> 00:27:43,000 It is, like, this very aniseed broth, 551 00:27:43,000 --> 00:27:45,080 with a smoked pancetta inside. 552 00:27:45,080 --> 00:27:46,520 OK. 553 00:27:46,520 --> 00:27:48,720 Also, you want to have some bread with it. 554 00:27:48,720 --> 00:27:51,280 It's, like, something completely different. 555 00:27:51,280 --> 00:27:54,120 If my mum hears me now, she'll probably be like, "Oh, my god!" 556 00:27:54,120 --> 00:27:56,320 I guarantee she's watching. This is her specialty. 557 00:27:56,320 --> 00:27:58,520 She makes this the very old, traditional way, 558 00:27:58,520 --> 00:28:00,240 only using the green part of this. 559 00:28:00,240 --> 00:28:02,560 Wow. So it's very aniseed, very... 560 00:28:02,560 --> 00:28:05,520 It's pretty much fennel, 90% of the dish. 561 00:28:05,520 --> 00:28:09,160 But it's a big risk - that's very much either you love it or hate it. 562 00:28:09,160 --> 00:28:10,600 Alright. 563 00:28:10,600 --> 00:28:13,320 Well, it's amazing you're bringing it to the MasterChef kitchen 564 00:28:13,320 --> 00:28:15,280 but you're really going out on a limb here now. 565 00:28:15,280 --> 00:28:17,160 I know. ANDY: Absolutely. Come on, Snez. 566 00:28:17,160 --> 00:28:19,120 Thank you very much, guys. Appreciate. 567 00:28:19,120 --> 00:28:21,240 Oh, my god. What am I doing?! 568 00:28:21,240 --> 00:28:24,160 Andy and Sophia questioning my dish 569 00:28:24,160 --> 00:28:27,160 and the more I think about this dish, 570 00:28:27,160 --> 00:28:29,920 the more I remember there are people, actually, 571 00:28:29,920 --> 00:28:31,560 that don't love this dish. 572 00:28:31,560 --> 00:28:33,040 So I remember my sisters - 573 00:28:33,040 --> 00:28:35,360 they would always leave the house when Mum cooks it. 574 00:28:35,360 --> 00:28:37,240 They could not stand it. 575 00:28:37,240 --> 00:28:40,520 I don't know - how does my brain work and why did I go for this? 576 00:28:40,520 --> 00:28:43,600 And really a bit upset at myself. 577 00:28:43,600 --> 00:28:46,000 But then again, there's no coming back now. 578 00:28:46,000 --> 00:28:49,040 I've started with this dish and I'm gonna punch it through. 579 00:28:49,040 --> 00:28:50,880 There's no time to change it now. 580 00:28:50,880 --> 00:28:52,800 I just need to stick to it and I need to nail it. 581 00:28:52,800 --> 00:28:54,720 Very worried. 582 00:28:56,440 --> 00:29:01,080 And just like that, there's only 30 minutes left! 583 00:29:01,080 --> 00:29:03,360 (CHEERING AND APPLAUSE) 584 00:29:03,360 --> 00:29:06,360 (CONTESTANTS SHOUT ENCOURAGEMENT) 585 00:29:06,360 --> 00:29:08,200 Alright. You're doing that. 586 00:29:08,200 --> 00:29:10,320 You're doing that. 587 00:29:10,320 --> 00:29:12,400 I'm making Twisties, or trofie. 588 00:29:13,680 --> 00:29:16,520 A pasta with corn and carrot, 589 00:29:16,520 --> 00:29:18,040 a little carrot puree, 590 00:29:18,040 --> 00:29:19,560 a little peanut verde 591 00:29:19,560 --> 00:29:21,720 and lime buerre noisette. 592 00:29:21,720 --> 00:29:23,520 POH: Andre, what are you doing? 593 00:29:23,520 --> 00:29:25,600 Trofie. Twisties. 594 00:29:25,600 --> 00:29:27,400 So, I'll be hand-making them. 595 00:29:27,400 --> 00:29:29,280 Nice. With the edge. 596 00:29:29,280 --> 00:29:31,440 With the edge of my hand. Yeah, yeah, yeah. 597 00:29:31,440 --> 00:29:33,720 Fat Twisties. Trofie... (LAUGHS) 598 00:29:33,720 --> 00:29:36,080 They take a long time. They do. 599 00:29:36,080 --> 00:29:38,160 Good luck. Thank you. 600 00:29:38,160 --> 00:29:39,920 Yeah. (LAUGHS) 601 00:29:39,920 --> 00:29:42,040 I need to start making this pasta shape, 602 00:29:42,040 --> 00:29:44,480 because that's gonna evaporate that time. 603 00:29:45,560 --> 00:29:48,120 Trying to get into a rhythm. It's actually quite hard to do. 604 00:29:48,120 --> 00:29:50,560 You've gotta get a feel and then you get on a rhythm 605 00:29:50,560 --> 00:29:52,080 and then you think you've got it 606 00:29:52,080 --> 00:29:55,160 and then you stuff one up and then you go back to scratch again. 607 00:29:55,160 --> 00:29:57,080 Like, it's all about rhythm and feel, yeah? 608 00:29:57,080 --> 00:29:59,680 Love the pasta, caress the pasta. 609 00:30:00,760 --> 00:30:04,400 Wow. It's very unusual to see that. 610 00:30:05,480 --> 00:30:07,840 Fantastic. It's very hard to do, sir. 611 00:30:07,840 --> 00:30:10,560 Even my grandmother was trying to do that. 612 00:30:10,560 --> 00:30:12,480 I remember when I was a kid. 613 00:30:12,480 --> 00:30:15,440 Ooh, that's a good one. From the back of her hand. 614 00:30:15,440 --> 00:30:17,320 Oh, my god. Flashed back to me. 615 00:30:17,320 --> 00:30:19,360 Thank you for that, by the way. Thank you. 616 00:30:19,360 --> 00:30:21,040 POH: It's beautiful. 617 00:30:22,040 --> 00:30:24,960 I started with a juice bar and now it's a pasta bar. 618 00:30:26,080 --> 00:30:27,800 Ooh! That's a good one too. 619 00:30:30,280 --> 00:30:32,120 There's still time. There's still time. 620 00:30:33,440 --> 00:30:35,440 My pork's in the oven. 621 00:30:35,440 --> 00:30:38,000 I've got my pickled apples pickling away. 622 00:30:38,000 --> 00:30:40,280 My puree's nearly ready to go. 623 00:30:47,960 --> 00:30:50,000 How's the pork, Timmy? 624 00:30:50,000 --> 00:30:52,160 It's cooked. It hasn't crackled. 625 00:30:52,160 --> 00:30:55,880 My pork's done but the skin is nowhere near crispy. 626 00:31:01,440 --> 00:31:03,280 These are going back in. 627 00:31:04,640 --> 00:31:06,280 Are they going back in? 628 00:31:06,280 --> 00:31:10,200 The pork's cooked but I don't want to over-risk cooking the pork 629 00:31:10,200 --> 00:31:12,240 but it's, um...it's that skin. 630 00:31:13,840 --> 00:31:17,480 Obviously, it'd be nice to have longer in the oven 631 00:31:17,480 --> 00:31:19,000 but I just don't want to risk 632 00:31:19,000 --> 00:31:21,040 overcooking that beautiful pork underneath. 633 00:31:21,040 --> 00:31:23,480 It's that delicate balance of... For sure. This was my worry. 634 00:31:24,920 --> 00:31:26,520 Yep. Can I ask? 635 00:31:26,520 --> 00:31:28,280 Yep. 636 00:31:28,280 --> 00:31:30,400 Is there a plan B? 637 00:31:32,520 --> 00:31:33,840 Um... 638 00:31:33,840 --> 00:31:36,480 'Cause you are risking your whole competition. 639 00:31:38,440 --> 00:31:40,840 Is there a plan B? It's all I'll ask. 640 00:31:50,680 --> 00:31:52,320 ANDY: Is there a plan B? 641 00:31:53,320 --> 00:31:56,720 'Cause you are risking your whole competition. 642 00:31:56,720 --> 00:31:58,360 Yeah. Come on. 643 00:31:58,360 --> 00:32:00,280 Yeah. Thank you. Let's go, Tim. 644 00:32:00,280 --> 00:32:02,080 Let's go, Tim! 645 00:32:02,080 --> 00:32:03,880 I can't afford to put it back in the oven, 646 00:32:03,880 --> 00:32:05,400 because then the pork will overcook. 647 00:32:05,400 --> 00:32:07,200 Keep going, mate. 648 00:32:07,200 --> 00:32:09,160 And then - lightbulb moment. 649 00:32:09,160 --> 00:32:12,320 I'm just going to put the skin just in the hot oil, 650 00:32:12,320 --> 00:32:14,880 just to deep-fry the skin. 651 00:32:14,880 --> 00:32:16,760 Nice. Nice, mate. 652 00:32:16,760 --> 00:32:18,880 I need to make this work. 653 00:32:20,160 --> 00:32:23,480 I think I can still get it crispy. I can still save it. 654 00:32:23,480 --> 00:32:25,680 (OIL BUBBLES) POH: Is it working? 655 00:32:30,200 --> 00:32:33,240 JEAN-CHRISTOPHE: We can feel the tension! 656 00:32:33,240 --> 00:32:34,800 15 minutes to go! 657 00:32:34,800 --> 00:32:37,760 (CONTESTANTS CHEER, SHOUT ENCOURAGEMENT) 658 00:32:37,760 --> 00:32:40,000 15 minutes! 659 00:32:40,000 --> 00:32:41,680 Come on! 660 00:32:42,840 --> 00:32:44,600 Come on, guys! 661 00:32:44,600 --> 00:32:47,520 Very silky, Jamie. Yeah. 662 00:32:47,520 --> 00:32:49,320 Just finish it off, a little bit of butter. 663 00:32:49,320 --> 00:32:51,000 Nice work, mate. 664 00:32:51,000 --> 00:32:53,760 Duck's now in the oven, my sauce is still roasting, 665 00:32:53,760 --> 00:32:55,560 puree's nearly done - 666 00:32:55,560 --> 00:32:57,200 I think I'm good. 667 00:33:07,080 --> 00:33:12,280 You...you...you make sure that's not overcooked, yeah? 668 00:33:12,280 --> 00:33:14,680 We're... Are you sure? 669 00:33:18,000 --> 00:33:20,000 Use your fingers. 670 00:33:20,000 --> 00:33:22,040 It's over. Use your fingers. 671 00:33:22,040 --> 00:33:23,680 It's over. 672 00:33:25,840 --> 00:33:28,560 What's wrong with it? I think it's slightly over. 673 00:33:28,560 --> 00:33:31,760 Oh! No, Jamie! One job. 674 00:33:32,840 --> 00:33:36,000 So far today, I couldn't pick a strawberry, 675 00:33:36,000 --> 00:33:38,440 I've put my team into elimination 676 00:33:38,440 --> 00:33:40,760 and I've overcooked my duck. 677 00:33:40,760 --> 00:33:42,840 Like, this day couldn't get any worse. 678 00:33:42,840 --> 00:33:44,480 Are you happy? 679 00:33:44,480 --> 00:33:46,280 I'm not. What? 680 00:33:46,280 --> 00:33:47,840 Oh. Yeah. 681 00:33:47,840 --> 00:33:50,960 I don't think there's time to break down another duck, 682 00:33:50,960 --> 00:33:53,840 get it in a pan and get it in the oven. 683 00:33:54,920 --> 00:33:57,240 You gonna do it again, Jamie? I'm gonna cook another one. 684 00:33:57,240 --> 00:33:59,440 But can't change it. 685 00:33:59,440 --> 00:34:00,920 Just gotta go. 686 00:34:00,920 --> 00:34:03,840 Yeah. Yeah, good idea, Jamie. Good one, mate. 687 00:34:03,840 --> 00:34:05,880 I don't know whether it's gonna be rested. 688 00:34:05,880 --> 00:34:07,600 I don't know whether it's gonna be perfect 689 00:34:07,600 --> 00:34:09,640 but it's gonna be better than overcooked. 690 00:34:09,640 --> 00:34:11,680 So you've just gotta go to work. 691 00:34:11,680 --> 00:34:13,360 Silly-billy! 692 00:34:15,600 --> 00:34:17,800 How are the mushrooms going, Matty? 693 00:34:17,800 --> 00:34:19,640 There's so much flavour. 694 00:34:19,640 --> 00:34:22,800 It's pretty simple - it's got a very strong mushroom flavour 695 00:34:22,800 --> 00:34:24,920 but that's the flavour that I'm looking for. 696 00:34:24,920 --> 00:34:26,720 Let's go, Matt. That's it. 697 00:34:26,720 --> 00:34:28,800 I need to start rolling out those tortellini 698 00:34:28,800 --> 00:34:30,640 and making them perfect. 699 00:34:31,760 --> 00:34:33,880 Look very nice. Thank you. 700 00:34:33,880 --> 00:34:37,040 Air-fryer queen right there! (LAUGHTER) 701 00:34:37,040 --> 00:34:38,960 I know, right? 702 00:34:38,960 --> 00:34:41,520 Steph's my name, air-fryer's my game! 703 00:34:41,520 --> 00:34:43,360 (LAUGHS) 704 00:34:43,360 --> 00:34:46,200 I've tasted my caramel sauce now that it's finished. 705 00:34:47,200 --> 00:34:49,720 It is strong. Like, it's punchy. 706 00:34:51,800 --> 00:34:53,560 But that's how I want it to be. 707 00:34:56,120 --> 00:34:58,920 I'm looking at this piece of pork belly I've got - 708 00:34:58,920 --> 00:35:01,160 it's a lovely square shape 709 00:35:01,160 --> 00:35:02,880 and I think it's gonna look really nice 710 00:35:02,880 --> 00:35:05,240 on this beautiful plate that I've picked out. 711 00:35:05,240 --> 00:35:08,160 Pretty plate, huh? That's gonna look incredible. 712 00:35:08,160 --> 00:35:09,880 Looking at this plate... 713 00:35:10,920 --> 00:35:13,440 ..I think it is a really accurate representation 714 00:35:13,440 --> 00:35:15,120 of the kind of food I love to cook. 715 00:35:15,120 --> 00:35:17,160 It's quick, easy, simple and delicious. 716 00:35:18,200 --> 00:35:21,840 Your dishes need to be ready in 5 minutes! 717 00:35:21,840 --> 00:35:25,400 (CONTESTANTS CHEER, SHOUT ENCOURAGEMENT) 718 00:35:26,560 --> 00:35:28,360 Go, Tim! 719 00:35:28,360 --> 00:35:31,040 Oh, that's a good sound. Nice sound, Timmy. 720 00:35:31,040 --> 00:35:35,000 This...this is it. If this isn't crispy, I'm going home. 721 00:35:36,800 --> 00:35:38,800 I'm still worried about it. Yeah. 722 00:35:38,800 --> 00:35:42,480 It was, like, just... like, just starting. 723 00:35:42,480 --> 00:35:46,080 POH: Keep pushing! 3 minutes to go! 724 00:35:46,080 --> 00:35:48,240 (CONTESTANTS APPLAUD, SHOUT ENCOURAGEMENT) 725 00:35:48,240 --> 00:35:50,000 Pasta masterclass. 726 00:35:51,200 --> 00:35:55,480 My pasta is plump, it's singing Pavarotti to me out of the pan. 727 00:35:55,480 --> 00:35:57,520 It's saying, "Come, take me out." 728 00:35:58,520 --> 00:36:00,360 And ready to plate it up. 729 00:36:01,560 --> 00:36:03,640 Puree, very sweet from the carrot. 730 00:36:03,640 --> 00:36:05,600 It's unctuous, seasoned, 731 00:36:05,600 --> 00:36:07,840 there's a little bit of acidity in there. 732 00:36:07,840 --> 00:36:09,960 We just plate that down first. 733 00:36:11,440 --> 00:36:13,440 Bellissimo, Andre. 734 00:36:13,440 --> 00:36:16,600 The peanut verde on top of the pasta dish, buerre noisette. 735 00:36:16,600 --> 00:36:19,680 Ping! It's ready. Smash of lime. 736 00:36:19,680 --> 00:36:21,280 Pour it into a jug. 737 00:36:21,280 --> 00:36:22,800 Stand back, ready to go. 738 00:36:22,800 --> 00:36:25,720 I've done a dish which I think is fun and happy 739 00:36:25,720 --> 00:36:28,960 and that's what I want to play in the competition - 740 00:36:28,960 --> 00:36:30,680 just be happy and have fun. 741 00:36:30,680 --> 00:36:32,640 Oh! 742 00:36:33,840 --> 00:36:35,480 Nice, Snez. 743 00:36:35,480 --> 00:36:37,440 Few minutes to go, I'm, like, with my bare hands, 744 00:36:37,440 --> 00:36:39,120 pulling the bread out of the oven, 745 00:36:39,120 --> 00:36:41,000 putting it in this little basket. 746 00:36:42,400 --> 00:36:43,720 I need a plate. 747 00:36:43,720 --> 00:36:46,760 Starting with all these layers - smoked pancetta on the bottom, 748 00:36:46,760 --> 00:36:48,920 the stew on top, 749 00:36:48,920 --> 00:36:52,480 I'm putting the roasted fennel on the top of my dish... 750 00:36:54,120 --> 00:36:57,000 ..and I'm going to finish it off with my broth. 751 00:36:57,000 --> 00:36:59,880 I'm feeling the pressure and I'm really questioning it. 752 00:36:59,880 --> 00:37:02,080 Absolutely, I want to do my mum proud 753 00:37:02,080 --> 00:37:04,120 and I love this dish myself. 754 00:37:04,120 --> 00:37:06,160 Nice. Watch your time. 755 00:37:06,160 --> 00:37:08,800 But then, what if the judges are, like, 756 00:37:08,800 --> 00:37:10,920 the 50% of people that hate it? 757 00:37:10,920 --> 00:37:12,720 I need to have one to try, hey? 758 00:37:14,200 --> 00:37:16,160 ANDY: 1 minute to go! 759 00:37:16,160 --> 00:37:18,680 (CONTESTANTS APPLAUD, SHOUT ENCOURAGEMENT) 760 00:37:19,960 --> 00:37:21,840 Nice work! 761 00:37:24,280 --> 00:37:25,960 Where's your duck, Jamie? 762 00:37:27,120 --> 00:37:30,600 JAMIE: I pull my duck out and I'm waiting. 763 00:37:30,600 --> 00:37:32,560 I'm looking at the clock. 764 00:37:32,560 --> 00:37:35,120 Don't panic! Get it on the plate! 765 00:37:35,120 --> 00:37:37,000 Get it on the plate! 766 00:37:38,360 --> 00:37:40,680 The rest of my plate is sorted. 767 00:37:40,680 --> 00:37:42,280 My MasterChef life is riding 768 00:37:42,280 --> 00:37:45,360 on this piece of duck being ready in the last 35 seconds, 769 00:37:45,360 --> 00:37:47,080 so... 770 00:37:47,080 --> 00:37:50,040 I'm not in a good way at the moment. 771 00:37:50,040 --> 00:37:52,040 Jamie, you're killing me, man. 772 00:37:52,040 --> 00:37:54,800 You reckon YOU'RE stressed? 773 00:37:54,800 --> 00:37:57,240 Time is up in 10... 774 00:37:57,240 --> 00:37:59,880 (JUDGES COUNT DOWN) 775 00:38:01,160 --> 00:38:03,120 I'm gonna shoot. 776 00:38:04,240 --> 00:38:06,720 Jamie, get it on the plate! 777 00:38:06,720 --> 00:38:08,880 Go, Jamie! 778 00:38:08,880 --> 00:38:10,920 ..3... 779 00:38:10,920 --> 00:38:12,880 Go, Jamie! 780 00:38:12,880 --> 00:38:15,280 ..2, 1 - time's up! 781 00:38:15,280 --> 00:38:18,160 (CHEERING AND APPLAUSE) 782 00:38:18,160 --> 00:38:20,680 Nice work, guys. 783 00:38:20,680 --> 00:38:22,480 I'm exhausted. 784 00:38:24,160 --> 00:38:25,920 Mate! 785 00:38:25,920 --> 00:38:28,880 Good work, Tim. Good job, pal. 786 00:38:28,880 --> 00:38:31,280 We did it again! How'd you go, legend? 787 00:38:32,280 --> 00:38:34,760 Ah, thick and beautiful. That looks great. 788 00:38:36,000 --> 00:38:38,120 JAMIE: I think the duck's perfectly pink. 789 00:38:38,120 --> 00:38:40,480 I just think that it hasn't rested long enough. 790 00:38:40,480 --> 00:38:44,600 I think that's every chance for me to go home. 791 00:38:57,360 --> 00:38:59,760 JEAN-CHRISTOPHE: Hi, Snez. 792 00:38:59,760 --> 00:39:03,360 Snez, tell us - what did you cook? 793 00:39:04,840 --> 00:39:07,040 So, I made koromac... 794 00:39:10,720 --> 00:39:14,280 ..which is this, like, very, very old, traditional dish, 795 00:39:14,280 --> 00:39:16,400 which almost no-one ever makes again. 796 00:39:17,400 --> 00:39:19,600 And the more I think about this... 797 00:39:21,000 --> 00:39:23,600 ..more I'm questioning myself - what have I done? 798 00:39:26,000 --> 00:39:28,040 What are you questioning? 799 00:39:28,040 --> 00:39:30,480 I'm questioning because, since I finished this cook, 800 00:39:30,480 --> 00:39:34,560 I actually keep thinking of all the people that hate this dish. 801 00:39:36,520 --> 00:39:39,560 Can you please fininsh it? Sauce it, please. 802 00:39:39,560 --> 00:39:41,200 Thank you. 803 00:39:44,880 --> 00:39:46,720 Thank you. Thank you. 804 00:39:46,720 --> 00:39:48,680 POH: Thank you, Snez. Thank you. 805 00:39:51,400 --> 00:39:53,640 ANDY: There's a lot riding on this 806 00:39:53,640 --> 00:39:57,000 and when Snez is sitting there, going, "I know people that love this 807 00:39:57,000 --> 00:39:59,480 "but the majority of people hate this," 808 00:39:59,480 --> 00:40:01,080 that's a bit scary. 809 00:40:36,560 --> 00:40:38,680 (CHUCKLES) Are you kidding? 810 00:40:38,680 --> 00:40:40,960 Oh, I know. (LAUGHS) 811 00:40:40,960 --> 00:40:44,240 Well, sign me up to the very small percentage of people 812 00:40:44,240 --> 00:40:46,200 who absolutely love that dish! 813 00:40:46,200 --> 00:40:47,920 Are you joking? 814 00:40:48,960 --> 00:40:53,080 That is insanely good cooking. 815 00:40:54,640 --> 00:40:57,600 All the vegetables are cooked so well, 816 00:40:57,600 --> 00:40:59,880 still holding their shape, 817 00:40:59,880 --> 00:41:04,360 which is really important with being able to really highlight the fennel. 818 00:41:04,360 --> 00:41:09,640 It is smoky, sweet, aniseed deliciousness. 819 00:41:11,560 --> 00:41:13,240 JEAN-CHRISTOPHE: For me, 820 00:41:13,240 --> 00:41:16,680 this is the type of dish that brings people together. 821 00:41:16,680 --> 00:41:19,240 ANDY: Yes. Yes, yes. Yes. Absolutely. 822 00:41:19,240 --> 00:41:22,720 The fennel stew is so delicious. 823 00:41:22,720 --> 00:41:24,960 So perfectly balanced. 824 00:41:24,960 --> 00:41:28,680 The sweetness of the fennel, the smokiness of the bacon 825 00:41:28,680 --> 00:41:30,960 and then the acidity. 826 00:41:30,960 --> 00:41:35,000 I could just have the hugest bowl of that. 827 00:41:35,000 --> 00:41:38,160 I just want her to know how good this is 828 00:41:38,160 --> 00:41:40,200 and I want to see that confidence be built 829 00:41:40,200 --> 00:41:42,920 and carried through further into this competition, 830 00:41:42,920 --> 00:41:44,800 so we can eat more food like that! 831 00:41:49,000 --> 00:41:50,880 See you on the flip! 832 00:41:52,280 --> 00:41:54,600 I'm really happy with everything on the plate. 833 00:41:54,600 --> 00:41:57,360 I know there's a few risks that I've taken - 834 00:41:57,360 --> 00:41:58,960 I haven't cut into that pork, 835 00:41:58,960 --> 00:42:00,840 so I don't know what it's like in the middle. 836 00:42:00,840 --> 00:42:02,680 Steph. Hiya. 837 00:42:03,760 --> 00:42:08,080 And that belachan sauce - I balanced it out to how I would like it 838 00:42:08,080 --> 00:42:11,040 but I guess it depends whether those flavours 839 00:42:11,040 --> 00:42:14,320 are too strong or not for other people. 840 00:42:15,480 --> 00:42:17,560 Well, first, tell us what you've made. 841 00:42:17,560 --> 00:42:20,920 I have made crispy pork belly... 842 00:42:22,280 --> 00:42:24,400 ..a caramel with belachan paste, 843 00:42:24,400 --> 00:42:27,680 some lime and some roasted cracked pepper 844 00:42:27,680 --> 00:42:32,400 and then the slaw is celeriac, fennel and green apple. 845 00:42:38,520 --> 00:42:40,880 Thank you, Steph. ANDY: Thanks, Steph. 846 00:42:40,880 --> 00:42:43,000 JEAN-CHRISTOPHE: Thank you so much. 847 00:42:43,000 --> 00:42:44,880 OK. Let's have a look. 848 00:42:46,120 --> 00:42:47,880 Whoa. 849 00:42:47,880 --> 00:42:49,920 Nice to slice it very easily. 850 00:42:49,920 --> 00:42:51,880 That's good. Mmm. 851 00:42:54,360 --> 00:42:56,200 It's a good texture in the sauce. 852 00:43:07,480 --> 00:43:09,360 (PORK CRACKLE CRUNCHES) 853 00:43:25,000 --> 00:43:27,680 Um, tough one, because I loved her confidence 854 00:43:27,680 --> 00:43:30,760 but I feel like this one's gone a little bit pear-shaped. 855 00:43:32,400 --> 00:43:34,800 I'll start with the sauce - great intentions 856 00:43:34,800 --> 00:43:37,160 and I can see where her head was going. 857 00:43:37,160 --> 00:43:40,200 Fish sauce has that beautiful umami funk - 858 00:43:40,200 --> 00:43:44,440 so does belachan but it is so much more powerful. 859 00:43:45,560 --> 00:43:49,360 And I feel like it is overloaded in that caramel sauce. 860 00:43:51,240 --> 00:43:53,600 I actually like the slaw. 861 00:43:53,600 --> 00:43:58,000 The right proportion, it's fresh, it's crunchy, it's sliced properly. 862 00:43:58,000 --> 00:43:59,840 Now, on to the pork. 863 00:44:01,120 --> 00:44:02,640 Whew! 864 00:44:02,640 --> 00:44:04,360 When you're dealing with pork belly - 865 00:44:04,360 --> 00:44:07,080 I mean, pork in general but when it's pork belly, 866 00:44:07,080 --> 00:44:10,840 you've gotta make sure that there's no part where there's too much fat. 867 00:44:10,840 --> 00:44:13,800 And this one, sadly, 868 00:44:13,800 --> 00:44:16,280 had far more fat content than meat. 869 00:44:16,280 --> 00:44:20,160 I feel like Steph might have fallen into a trap 870 00:44:20,160 --> 00:44:22,440 of seeing familiar things 871 00:44:22,440 --> 00:44:25,320 that she knew how to execute in a short amount of time 872 00:44:25,320 --> 00:44:28,840 with an appliance she knows how to use well 873 00:44:28,840 --> 00:44:33,360 but I think she failed to look at the ingredient. 874 00:44:33,360 --> 00:44:36,440 Like, even if you're really familiar with using pork belly, 875 00:44:36,440 --> 00:44:39,160 you have to look at that particular cut - 876 00:44:39,160 --> 00:44:43,960 whether there's too much fat for you to render in that way - 877 00:44:43,960 --> 00:44:46,000 and I think she just went into auto. 878 00:44:46,000 --> 00:44:48,400 Yeah. So I'm really worried. 879 00:44:52,360 --> 00:44:54,000 Hi, Tim. TIM: Hi, guys. 880 00:44:54,000 --> 00:44:55,600 Hi, Tim. G'day, guys. 881 00:44:57,160 --> 00:44:59,320 Ooh - we've got a bit of tableside theatre. 882 00:45:02,760 --> 00:45:05,160 Tim. Round 2. What did you make? 883 00:45:06,520 --> 00:45:09,400 This is my pork and apple. 884 00:45:09,400 --> 00:45:12,160 You've got roasted pork belly. 885 00:45:12,160 --> 00:45:17,480 Underneath is an apple and fennel sauce. 886 00:45:17,480 --> 00:45:21,480 In here is a parsnip and apple puree 887 00:45:21,480 --> 00:45:24,880 and then I've got some pickled apple slices on there as well. 888 00:45:26,080 --> 00:45:29,120 You guys know that was a bit of a hectic cook. 889 00:45:29,120 --> 00:45:31,280 Tough, yeah. 890 00:45:31,280 --> 00:45:34,240 And so there's a lot of pressure on that pork belly. 891 00:45:34,240 --> 00:45:36,560 There's no sugar-coating it. 892 00:45:36,560 --> 00:45:40,000 There's a lot of pressure on that little plate. 893 00:45:52,680 --> 00:45:54,800 ANDY: We'll taste your dish now. Thank you. 894 00:45:54,800 --> 00:45:56,920 Thank you, Tim. TIM: Thanks, guys. 895 00:46:18,640 --> 00:46:20,520 Bit of crunch going on there. 896 00:46:20,520 --> 00:46:22,080 Yeah. 897 00:46:24,400 --> 00:46:27,240 He has absolutely redeemed that crackling. 898 00:46:28,280 --> 00:46:30,720 Even though it hasn't puffed up a lot, 899 00:46:30,720 --> 00:46:32,800 it's still quite light and crunchy. 900 00:46:32,800 --> 00:46:34,600 And then, with the rest of the pork belly, 901 00:46:34,600 --> 00:46:36,680 it's really juicy and tender. 902 00:46:36,680 --> 00:46:40,200 The smart thing that he did with this apple-fennel number 903 00:46:40,200 --> 00:46:43,120 was have it in the oven with the pork belly on top, 904 00:46:43,120 --> 00:46:45,120 so it's just sucked up all the beautiful fat 905 00:46:45,120 --> 00:46:48,280 that's rendered out of the pork belly in a very short amount of time. 906 00:46:49,320 --> 00:46:53,080 Also, what I like - the parsnip tastes lovely. 907 00:46:53,080 --> 00:46:55,320 It's actually quite exciting. 908 00:46:56,320 --> 00:46:58,360 And I really enjoyed the crackling. 909 00:46:58,360 --> 00:47:00,320 This is what we call crackling 910 00:47:00,320 --> 00:47:01,880 and this is superb. 911 00:47:01,880 --> 00:47:05,880 So I really, really hope this is enough for him to save his life. 912 00:47:12,800 --> 00:47:14,280 Andre. 913 00:47:14,280 --> 00:47:16,120 JEAN-CHRISTOPHE: How are you? 914 00:47:20,760 --> 00:47:23,560 What'd you make? I'm calling them Twisties. 915 00:47:24,680 --> 00:47:27,720 There's carrot and corn trofie. 916 00:47:28,760 --> 00:47:30,880 It sits in a carrot puree 917 00:47:30,880 --> 00:47:34,920 and then I've made a peanut verde with the tops of the fennel 918 00:47:34,920 --> 00:47:37,960 and then a little lime buerre noisette to finish it with. 919 00:47:37,960 --> 00:47:41,440 Just wanted to do something fun and a bit wacky and interesting, 920 00:47:41,440 --> 00:47:42,960 so... 921 00:47:42,960 --> 00:47:46,240 And hopefully you enjoy it as much as I had fun making it, yeah. 922 00:47:46,240 --> 00:47:48,440 Well, Andre - you want to finish your dish? 923 00:47:55,600 --> 00:47:58,400 Thank you, mate. Cheers. JEAN-CHRISTOPHE: Thank you very much. 924 00:48:00,880 --> 00:48:02,520 Phew! What do we think? 925 00:48:02,520 --> 00:48:04,200 It looks stunning. 926 00:48:04,200 --> 00:48:06,040 I'm hoping it tastes as good as it looks, 927 00:48:06,040 --> 00:48:07,600 'cause it looks like a picture. 928 00:48:14,320 --> 00:48:16,000 JEAN-CHRISTOPHE: Right. 929 00:48:36,600 --> 00:48:39,360 I feel, um... How can I say that? 930 00:48:39,360 --> 00:48:40,880 It's, um... 931 00:48:41,880 --> 00:48:44,000 ..it's like a flashback to me. 932 00:48:44,000 --> 00:48:46,480 Reminds me of my grandmother when I was a kid, 933 00:48:46,480 --> 00:48:48,120 especially. 934 00:48:48,120 --> 00:48:50,320 What I notice is the way he rolled it on the side 935 00:48:50,320 --> 00:48:52,360 and she was doing the same. 936 00:48:52,360 --> 00:48:54,840 Except he's doing it in colours. 937 00:48:55,840 --> 00:48:59,840 The textures are perfect, because it's two different types of liquid, 938 00:48:59,840 --> 00:49:01,480 with different starch 939 00:49:01,480 --> 00:49:03,720 and he managed to do something brilliant. 940 00:49:05,120 --> 00:49:07,840 There's that lovely fineness on the end of the pasta, 941 00:49:07,840 --> 00:49:09,600 which is immaculate. 942 00:49:10,720 --> 00:49:13,240 ANDY: I think there's some beautiful textures in there, 943 00:49:13,240 --> 00:49:14,760 definitely. 944 00:49:14,760 --> 00:49:19,440 I really like that bresaola, peanut, fennel-top verde sauce 945 00:49:19,440 --> 00:49:21,200 that he's got going on. 946 00:49:21,200 --> 00:49:23,600 POH: The buerre noisette just lifts it 947 00:49:23,600 --> 00:49:26,680 and gives it a little bit... a bit of savouriness. 948 00:49:26,680 --> 00:49:28,840 I think he's done really well. 949 00:49:28,840 --> 00:49:33,120 In a really beautiful way, I kind of feel like it's a dish of artistry 950 00:49:33,120 --> 00:49:34,840 but for all palates - 951 00:49:34,840 --> 00:49:36,520 like, I can see you giving that to a kid, 952 00:49:36,520 --> 00:49:38,440 because it's so playful and colourful, 953 00:49:38,440 --> 00:49:40,240 or serving it in a restaurant 954 00:49:40,240 --> 00:49:43,240 and still having somebody feel really satisfied. 955 00:49:46,920 --> 00:49:48,360 Here he is. 956 00:49:50,640 --> 00:49:53,640 I've made a potato and bacon tortellini 957 00:49:53,640 --> 00:49:57,200 with a mushroom cappuccino, mushroom broth. 958 00:49:57,200 --> 00:49:59,280 We'll try your dish now. Thanks, Matt. 959 00:49:59,280 --> 00:50:00,800 Yeah, thank you. Cheers, Matt. 960 00:50:00,800 --> 00:50:02,960 JEAN-CHRISTOPHE: Thank you so much. Thank you. 961 00:50:30,720 --> 00:50:34,040 The pasta work is well done. 962 00:50:35,480 --> 00:50:37,400 There's structure there. 963 00:50:37,400 --> 00:50:40,200 He's actually gone so thin - 964 00:50:40,200 --> 00:50:42,640 the tortellini are so spot-on, 965 00:50:42,640 --> 00:50:44,920 in terms of their formation. 966 00:50:44,920 --> 00:50:48,120 The broth is a bit one-note for me. 967 00:50:49,640 --> 00:50:53,040 It literally was just the mushrooms and I think, at this point, 968 00:50:53,040 --> 00:50:56,680 we would like to see more layers and more complexity. 969 00:50:56,680 --> 00:50:58,320 He could have used onions, 970 00:50:58,320 --> 00:51:01,400 he could have surprised with maybe a bit of celeriac in the broth... 971 00:51:01,400 --> 00:51:03,080 God knows. Yeah. 972 00:51:03,080 --> 00:51:05,200 The other thing that would have been good to see 973 00:51:05,200 --> 00:51:07,920 is a little bit more texture, maybe in the form of a crunchy garnish 974 00:51:07,920 --> 00:51:11,360 or just something to sort of brighten the entire presentation of the dish. 975 00:51:11,360 --> 00:51:14,480 It just lacks vibrancy and it's quite dull. 976 00:51:14,480 --> 00:51:16,440 It could land him in trouble. 977 00:51:26,520 --> 00:51:28,240 Hi, Jamie. Hi, Jamie. 978 00:51:28,240 --> 00:51:30,280 JAMIE: Hello. ANDY: Hello, mate. 979 00:51:34,200 --> 00:51:36,600 Do you want to just quickly tell us what it is? 980 00:51:36,600 --> 00:51:39,920 Uh, today I've cooked duck a l'orange. 981 00:51:41,000 --> 00:51:43,520 (EXHALES) 982 00:51:43,520 --> 00:51:45,560 POH: Big sigh? 983 00:51:45,560 --> 00:51:47,960 JAMIE: Um, obviously, 984 00:51:47,960 --> 00:51:50,120 a stupid mistake 985 00:51:50,120 --> 00:51:52,120 put us into this challenge 986 00:51:52,120 --> 00:51:55,320 and then a stupid mistake caused issues at the end. 987 00:51:55,320 --> 00:51:59,360 When you come in here, you want to show everything you can. 988 00:51:59,360 --> 00:52:01,040 I mean, I've... 989 00:52:01,040 --> 00:52:03,200 I've had a pretty tough time... 990 00:52:03,200 --> 00:52:05,040 since last year, 991 00:52:05,040 --> 00:52:08,800 so, for me, there was this huge, like... 992 00:52:10,720 --> 00:52:13,200 ..maybe this is an opportunity to... 993 00:52:13,200 --> 00:52:15,800 Not start fresh, because I'm really proud of what I did. 994 00:52:15,800 --> 00:52:18,640 But I felt like it was kind of fate. 995 00:52:19,720 --> 00:52:22,120 ANDY: Well, let's hope this dish is good enough 996 00:52:22,120 --> 00:52:24,200 to keep you in the competition. 997 00:52:24,200 --> 00:52:25,760 Yeah. We'll taste. 998 00:53:02,240 --> 00:53:04,560 I think Jamie's actually pulled it off. 999 00:53:04,560 --> 00:53:09,240 That sauce is so silky-smooth. 1000 00:53:09,240 --> 00:53:13,480 The sweetness of the fennel, with those juicy bursts from the orange 1001 00:53:13,480 --> 00:53:15,880 and that little zing of ginger 1002 00:53:15,880 --> 00:53:18,120 all went together so well, 1003 00:53:18,120 --> 00:53:21,200 with this really nice, round earthiness. 1004 00:53:21,200 --> 00:53:23,600 It was so delicious! 1005 00:53:23,600 --> 00:53:26,120 Yes, the duck was not rested enough, 1006 00:53:26,120 --> 00:53:27,840 'cause mine was a bit tough, 1007 00:53:27,840 --> 00:53:30,520 but it was still actually quite well cooked, 1008 00:53:30,520 --> 00:53:32,480 if that makes sense. 1009 00:53:32,480 --> 00:53:35,120 I really enjoyed it. 1010 00:53:35,120 --> 00:53:38,120 What I love very much is that sweetness, 1011 00:53:38,120 --> 00:53:42,120 that lovely, pure honey into the orange juice. 1012 00:53:42,120 --> 00:53:44,240 The rendition was impeccable. 1013 00:53:44,240 --> 00:53:46,840 I know the duck was not cooked perfectly 1014 00:53:46,840 --> 00:53:50,080 but I was so mesmerised by everything else except the duck, 1015 00:53:50,080 --> 00:53:54,320 I think this, for me, is a safe trip. 1016 00:54:04,200 --> 00:54:06,680 SOPHIA: There were lots of great dishes today 1017 00:54:06,680 --> 00:54:11,400 but unfortunately, there was one that just didn't hit the mark. 1018 00:54:13,240 --> 00:54:15,880 That dish belonged to... 1019 00:54:16,880 --> 00:54:19,040 ..I'm so sorry to say, 1020 00:54:19,040 --> 00:54:20,880 Steph. 1021 00:54:20,880 --> 00:54:22,440 Oh, Steph! Steph! 1022 00:54:22,440 --> 00:54:24,240 Oh, my god. 1023 00:54:24,240 --> 00:54:26,080 Oh, my god! 1024 00:54:30,200 --> 00:54:32,240 Your slaw was refreshing and crisp 1025 00:54:32,240 --> 00:54:35,200 but sadly, the main event, that pork - 1026 00:54:35,200 --> 00:54:37,120 the fat wasn't rendered. 1027 00:54:37,120 --> 00:54:41,040 And unfortunately, the amount of belachan used in the caramel sauce 1028 00:54:41,040 --> 00:54:42,880 was overpowering. 1029 00:54:44,040 --> 00:54:48,320 Steph, you are an incredible cook 1030 00:54:48,320 --> 00:54:52,040 and you have such an energy about you, 1031 00:54:52,040 --> 00:54:54,920 it has been such a joy to have you back in this kitchen. 1032 00:54:56,000 --> 00:54:58,520 And we know you've got lots of followers out there 1033 00:54:58,520 --> 00:55:00,400 but us four - we're your biggest fans. 1034 00:55:00,400 --> 00:55:02,320 You've blown us away. Thank you. 1035 00:55:02,320 --> 00:55:04,200 Have you enjoyed your time back? 1036 00:55:04,200 --> 00:55:06,040 Oh, look, I've had the best time. 1037 00:55:06,040 --> 00:55:07,840 These guys are wild. 1038 00:55:07,840 --> 00:55:10,360 (LAUGHTER) So much fun. 1039 00:55:10,360 --> 00:55:13,160 And now, Steph, it's time to say goodbye. 1040 00:55:13,160 --> 00:55:15,880 (CHEERING AND APPLAUSE) 1041 00:55:17,440 --> 00:55:19,400 POH: I'm so sorry. 1042 00:55:22,400 --> 00:55:25,520 So good to have you in the kitchen. 1043 00:55:27,960 --> 00:55:30,960 I'm just really happy I've had the experience again. 1044 00:55:30,960 --> 00:55:35,040 My final thoughts on being here in the kitchen are... 1045 00:55:35,040 --> 00:55:36,800 (CHEERING AND APPLAUSE) 1046 00:55:36,800 --> 00:55:38,920 ..I came, I cooked, I conquered, I went. 1047 00:55:38,920 --> 00:55:41,400 (APPLAUSE) 1048 00:55:41,400 --> 00:55:43,800 And I had a really good time doing it. 1049 00:55:46,160 --> 00:55:49,080 VOICEOVER: This week, on MasterChef Australia... 1050 00:55:53,080 --> 00:55:54,840 ..who's there? 1051 00:55:54,840 --> 00:55:57,680 Please give it up for Curtis Stone! 1052 00:55:57,680 --> 00:56:00,240 (CHEERING AND APPLAUSE) 1053 00:56:00,240 --> 00:56:02,280 (CONTESTANTS EXCLAIM) 1054 00:56:02,280 --> 00:56:05,080 With tantalising tips and tricks... 1055 00:56:05,080 --> 00:56:06,880 It's like a masterclass for us! 1056 00:56:06,880 --> 00:56:10,120 ..from Curtis and our incredible judges... 1057 00:56:10,120 --> 00:56:12,640 (CONTESTANTS GASP, EXCLAIM) 1058 00:56:12,640 --> 00:56:14,320 Et voila! 1059 00:56:14,320 --> 00:56:16,320 ..it'll be one hot week 1060 00:56:16,320 --> 00:56:18,960 in the MasterChef kitchen. 1061 00:56:20,040 --> 00:56:23,040 Captions by Red Bee Media Australia