1
00:00:14,760 --> 00:00:16,520
Here we go, guys!
Oh!

2
00:00:16,520 --> 00:00:17,720
Ready?
Let's go!

3
00:00:17,720 --> 00:00:18,960
Ready? Let's go!

4
00:00:18,960 --> 00:00:21,360
(APPLAUSE)
Get into it.

5
00:00:21,360 --> 00:00:23,560
Here we go, crew! Down the front!

6
00:00:23,560 --> 00:00:25,800
Oh, in the fridge!
What's going on?

7
00:00:25,800 --> 00:00:27,040
What do we see?

8
00:00:27,040 --> 00:00:30,400
(APPLAUSE)

9
00:00:30,400 --> 00:00:31,400
Where's the box?

10
00:00:33,000 --> 00:00:34,640
There's no Mystery Boxes,

11
00:00:34,640 --> 00:00:36,800
but I see these fridges at the end.

12
00:00:36,800 --> 00:00:39,360
It's like, "Oh!" Mind's going
a million miles an hour.

13
00:00:39,360 --> 00:00:40,880
What's going on?

14
00:00:40,880 --> 00:00:42,880
Is this what you were expecting
to see this morning?

15
00:00:42,880 --> 00:00:45,160
ALL: No! (CHUCKLING)

16
00:00:45,160 --> 00:00:47,600
Usually, you'd be staring
at those mystery Boxes.

17
00:00:47,600 --> 00:00:49,000
Yeah.

18
00:00:49,000 --> 00:00:51,520
Today, you're looking at some
pretty cool Mystery Fridges.

19
00:00:53,200 --> 00:00:54,560
Today,

20
00:00:54,560 --> 00:00:57,640
you need to pick one of our fridges.

21
00:00:57,640 --> 00:00:59,600
(CHUCKLING)

22
00:00:59,600 --> 00:01:01,000
But...

23
00:01:01,000 --> 00:01:02,920
..you won't know what's inside

24
00:01:02,920 --> 00:01:06,280
until after you've made your choice.

25
00:01:06,280 --> 00:01:09,040
(LAUGHTER)
They're spewing! They're spewing!

26
00:01:09,040 --> 00:01:11,680
Of course.
It's a blind pick!

27
00:01:13,840 --> 00:01:15,160
Ooh!

28
00:01:15,160 --> 00:01:17,600
Stand in front of the fridge
that you want to use.

29
00:01:17,600 --> 00:01:19,320
Oh, my God!
My God!

30
00:01:19,320 --> 00:01:21,440
Oh, yes.

31
00:01:21,440 --> 00:01:23,080
Come on, let's go. We're on.

32
00:01:23,080 --> 00:01:25,680
Choose carefully!
You want to make the right decision!

33
00:01:25,680 --> 00:01:27,760
I want to go here.
Oh, my gosh.

34
00:01:27,760 --> 00:01:29,600
I think.
(LAUGHTER)

35
00:01:29,600 --> 00:01:30,960
You bet! (LAUGHS)

36
00:01:30,960 --> 00:01:33,160
Oh, I'm torn now.

37
00:01:33,160 --> 00:01:35,840
The four judges have completely
different cooking styles,

38
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and they're all known
for different things.

39
00:01:37,640 --> 00:01:40,240
Jean-Christophe is known
for all things French cooking,

40
00:01:40,240 --> 00:01:42,800
so I'm expecting maybe foie gras,
or some duck in there,

41
00:01:42,800 --> 00:01:45,520
maybe some beautiful French cheeses.

42
00:01:45,520 --> 00:01:47,680
I reckon Poh's
the biggest wild card today.

43
00:01:47,680 --> 00:01:49,960
Poh can swing between
sweet and savoury,

44
00:01:49,960 --> 00:01:52,200
so there could be anything
from, I don't know,

45
00:01:52,200 --> 00:01:53,640
beautiful South-east Asian herbs,

46
00:01:53,640 --> 00:01:55,560
through to puff pastry.

47
00:01:55,560 --> 00:01:57,000
Oh, I'm torn now.

48
00:01:58,000 --> 00:01:59,960
Yeah, I know.
It's not too late to change.

49
00:01:59,960 --> 00:02:02,200
Andy's known for beautiful,
fresh produce.

50
00:02:02,200 --> 00:02:04,240
He loves big, punchy ingredients,

51
00:02:04,240 --> 00:02:06,320
so I'm expecting
maybe some beautiful flavoured oils

52
00:02:06,320 --> 00:02:08,960
or vinegars, seafood, maybe meat.

53
00:02:08,960 --> 00:02:12,640
Sofia is incredibly well-travelled,
and she's got this amazing palate.

54
00:02:12,640 --> 00:02:14,760
Her ingredients today
could be anything,

55
00:02:14,760 --> 00:02:18,360
from Eastern European beetroot,
through to Mexican chillies,

56
00:02:18,360 --> 00:02:20,160
through to Thai fruits.

57
00:02:20,160 --> 00:02:21,320
Could be anything.

58
00:02:21,320 --> 00:02:24,600
Everyone's kind of doing the dance.
Where are we going to land?

59
00:02:24,600 --> 00:02:27,920
JEAN-CHRISTOPHE: Oh, you can't see!
No, we can't actually see!

60
00:02:27,920 --> 00:02:30,880
So, with all that in mind,
I'm going to choose Andy's fridge.

61
00:02:32,120 --> 00:02:33,760
POH: Oh, my God, I've got none!

62
00:02:33,760 --> 00:02:35,560
I expected this.

63
00:02:35,560 --> 00:02:38,200
Sorry, Poh! (LAUGHS)

64
00:02:38,200 --> 00:02:40,280
You will be cooking with...

65
00:02:41,520 --> 00:02:42,640
..my...

66
00:02:48,880 --> 00:02:50,520
..rinds!
Ooh!

67
00:02:50,520 --> 00:02:53,560
Rinds?
Oh, yeah! Cheese rind and, uh...

68
00:02:53,560 --> 00:02:56,880
Bloody hell! You don't
need to get over-excited that much!

69
00:02:56,880 --> 00:02:58,280
What else do you want? Caviar?!

70
00:02:58,280 --> 00:03:00,200
Yay!
Foie gras?!

71
00:03:00,200 --> 00:03:02,320
Steaks?

72
00:03:02,320 --> 00:03:03,840
Rinds.
Rind.

73
00:03:03,840 --> 00:03:04,920
Rind.
Rind.

74
00:03:04,920 --> 00:03:06,040
Rind.
Rind.

75
00:03:06,040 --> 00:03:08,320
Audra, Darrsh, Depinder?

76
00:03:08,320 --> 00:03:10,360
Knock-knock. Who's there?

77
00:03:12,960 --> 00:03:14,560
It's some of my...

78
00:03:14,560 --> 00:03:15,600
..pastry offcut.

79
00:03:15,600 --> 00:03:16,760
Ooh!
Ooh!

80
00:03:16,760 --> 00:03:18,360
OK.

81
00:03:18,360 --> 00:03:20,760
Wow, OK. You lucky lot.
You chose my fridge.

82
00:03:20,760 --> 00:03:22,160
You'll be cooking with...

83
00:03:24,320 --> 00:03:25,720
..herb stalks.

84
00:03:28,880 --> 00:03:31,720
Declan, Jimmy, Sarah and Theo,

85
00:03:31,720 --> 00:03:33,360
you're cooking with...

86
00:03:35,560 --> 00:03:38,160
..leftover pickle juices.

87
00:03:38,160 --> 00:03:40,160
Really scraping the barrel, hey.

88
00:03:40,160 --> 00:03:41,960
(LAUGHTER)

89
00:03:41,960 --> 00:03:44,920
These fridges are not at all
what I was expecting.

90
00:03:44,920 --> 00:03:47,040
Honestly, I was thinking
they're going to be brimming with

91
00:03:47,040 --> 00:03:48,720
a whole bunch of
different ingredients

92
00:03:48,720 --> 00:03:49,880
that suited the judges' palates,

93
00:03:49,880 --> 00:03:52,480
and we've got scraps, things that
would normally go in the bin.

94
00:03:52,480 --> 00:03:54,040
In each of these fridges

95
00:03:54,040 --> 00:03:56,640
are leftover ingredients
that we love,

96
00:03:56,640 --> 00:03:59,520
and that we always keep on hand
to trick up a dish at home.

97
00:03:59,520 --> 00:04:01,600
While some may see these ingredients
as scraps,

98
00:04:01,600 --> 00:04:05,480
we see them as short cuts
to flavour town.

99
00:04:05,480 --> 00:04:08,440
They're nifty little hacks,
unique to each of us.

100
00:04:08,440 --> 00:04:12,400
We know plenty of ways
to incorporate it into our cooking,

101
00:04:12,400 --> 00:04:14,880
but we want to see
what you would do with them.

102
00:04:16,280 --> 00:04:18,840
Oh, I always use the leftovers.
I hate waste.

103
00:04:18,840 --> 00:04:21,000
Like, I actually really hate waste.

104
00:04:21,000 --> 00:04:23,680
Even if my husband has to eat
the same thing for a week,

105
00:04:23,680 --> 00:04:28,160
I don't care,
because we're not wasting any food.

106
00:04:28,160 --> 00:04:30,280
So, it's great.
This is perfect for me.

107
00:04:31,920 --> 00:04:34,320
So, what I have in my fridge,

108
00:04:34,320 --> 00:04:36,840
I've got some parmesan rinds,

109
00:04:36,840 --> 00:04:39,400
pancetta rinds, and orange rinds,

110
00:04:39,400 --> 00:04:43,440
and I've chosen those rinds
because it's very much like me.

111
00:04:43,440 --> 00:04:46,040
The older it gets,
the more you get out of it.

112
00:04:46,040 --> 00:04:48,240
Yeah.
So, it's fantastic.

113
00:04:48,240 --> 00:04:50,800
Alright, so, I'm really passionate
about no waste,

114
00:04:50,800 --> 00:04:53,680
and I never let anything
go in the bin.

115
00:04:53,680 --> 00:04:55,960
So, I actually repurpose
all these in my kitchen.

116
00:04:55,960 --> 00:04:58,040
I always transform them in some way,

117
00:04:58,040 --> 00:05:00,160
so that's what you have to
think about, OK?

118
00:05:00,160 --> 00:05:04,080
So what I've got in there
is cooked puff pastry shards,

119
00:05:04,080 --> 00:05:06,320
coffee cardamom chiffon scraps,

120
00:05:06,320 --> 00:05:08,800
and then I've got some
savoury pastry,

121
00:05:08,800 --> 00:05:12,040
but they're blue-cheese flavoured,
so strong flavour.

122
00:05:12,040 --> 00:05:14,240
So, in here, I've got dill stalks,

123
00:05:14,240 --> 00:05:15,960
some coriander stalks,

124
00:05:15,960 --> 00:05:18,000
and parsley stalks with the root on.

125
00:05:18,000 --> 00:05:21,240
It's all about getting creative
with using what you've got left over

126
00:05:21,240 --> 00:05:22,560
on the herbs.

127
00:05:22,560 --> 00:05:24,640
So, the stalks and the stems,
a lot of flavour,

128
00:05:24,640 --> 00:05:26,200
if you know what to do with them.

129
00:05:26,200 --> 00:05:30,440
Alright. So, you've got the leftover
juice from pickled ginger,

130
00:05:30,440 --> 00:05:32,920
dill pickles and jalapenos.

131
00:05:32,920 --> 00:05:35,000
We've got this mentality
in my family,

132
00:05:35,000 --> 00:05:37,920
which is "Just don't
get rid of anything,"

133
00:05:37,920 --> 00:05:39,880
and that includes the pickle juices,

134
00:05:39,880 --> 00:05:42,480
and there is so much
you can do with that,

135
00:05:42,480 --> 00:05:45,400
in terms of texture, actually,
and flavour.

136
00:05:45,400 --> 00:05:48,040
A lot of versatility in this fridge,
waiting for you.

137
00:05:49,720 --> 00:05:52,040
OK, you've got your ingredients,

138
00:05:52,040 --> 00:05:55,920
and you need to use at least one of
them to make us a knockout dish.

139
00:05:57,320 --> 00:05:59,320
We're giving you 75 minutes.
OK.

140
00:05:59,320 --> 00:06:00,680
OK.

141
00:06:00,680 --> 00:06:03,000
You also have access
to the pantry and garden.

142
00:06:03,000 --> 00:06:05,120
ALL: Oh!
That's good.

143
00:06:05,120 --> 00:06:09,800
Today, we are looking for
the top four dishes.

144
00:06:09,800 --> 00:06:11,760
ALL: Oh!

145
00:06:13,240 --> 00:06:14,880
If you bring us one of those,

146
00:06:15,960 --> 00:06:17,480
..you'll be cooking tomorrow...

147
00:06:19,720 --> 00:06:21,120
..for immunity.

148
00:06:21,120 --> 00:06:23,640
ALL: Oh, yes!

149
00:06:23,640 --> 00:06:26,080
Oh, what a deal.

150
00:06:26,080 --> 00:06:27,960
And the good news
doesn't stop there.

151
00:06:27,960 --> 00:06:29,480
All: Ooh!

152
00:06:29,480 --> 00:06:33,160
You're also cooking
for an incredible prize.

153
00:06:33,160 --> 00:06:34,800
Do we win a fridge?

154
00:06:34,800 --> 00:06:37,360
Whoever makes us the dish of the day

155
00:06:37,360 --> 00:06:40,560
will win a ¤5,000 LG voucher

156
00:06:40,560 --> 00:06:42,800
to help stock their dream kitchen.

157
00:06:42,800 --> 00:06:44,480
ALL: Ooh!
Yes!

158
00:06:44,480 --> 00:06:47,600
(APPLAUSE)

159
00:06:52,040 --> 00:06:53,760
Wow.
Are you ready?

160
00:06:53,760 --> 00:06:54,760
ALL: Yes!

161
00:06:57,080 --> 00:06:59,960
Your time starts now!
(ALL CLAMOUR)

162
00:07:03,520 --> 00:07:06,320
Alright, alright, alright, alright.
Alright, alright, alright.

163
00:07:10,520 --> 00:07:13,400
Crazy!
Crazy.

164
00:07:13,400 --> 00:07:15,000
Phew!

165
00:07:15,000 --> 00:07:16,600
I'm exhausted.

166
00:07:17,640 --> 00:07:20,400
I think I just ran a marathon
to and from that pantry.

167
00:07:20,400 --> 00:07:22,840
Shocked, but in all the best ways,

168
00:07:22,840 --> 00:07:25,240
because Parmigiano rinds
and pancetta rinds,

169
00:07:25,240 --> 00:07:28,080
I literally have bags and bags
of them in my fridge,

170
00:07:28,080 --> 00:07:30,200
so I feel so at home right now!

171
00:07:33,120 --> 00:07:35,800
I was expecting a fridge full
of anchovies and beautiful goodies

172
00:07:35,800 --> 00:07:37,000
from Andy.

173
00:07:37,000 --> 00:07:39,640
Not quite what I got,
but I think the concept of, um...

174
00:07:39,640 --> 00:07:41,960
..of making sure we don't waste food
in Australia is so important

175
00:07:41,960 --> 00:07:44,040
that, uh, I think it's
a really great challenge.

176
00:07:44,040 --> 00:07:46,080
I'm actually really excited
for this challenge,

177
00:07:46,080 --> 00:07:49,600
because, in Australia, collectively,
we waste too much food.

178
00:07:49,600 --> 00:07:51,880
So, I think trying to find ways
to use things

179
00:07:51,880 --> 00:07:53,480
that otherwise might go in the bin

180
00:07:53,480 --> 00:07:55,320
is a really responsible thing to do,

181
00:07:55,320 --> 00:07:57,320
and it's a really creative thing
to do.

182
00:07:57,320 --> 00:07:59,760
However, this is
a tricky challenge today,

183
00:07:59,760 --> 00:08:02,280
because I love using herb stalks,
but I would never use them as, like,

184
00:08:02,280 --> 00:08:05,480
the primary ingredient
in a MasterChef-worthy dish.

185
00:08:05,480 --> 00:08:07,520
But my challenge today
is to figure out

186
00:08:07,520 --> 00:08:10,200
how to not only make these
herb stalks feature in the dish

187
00:08:10,200 --> 00:08:11,560
from Andy's fridge,

188
00:08:11,560 --> 00:08:13,040
but actually enhance it as well.

189
00:08:13,040 --> 00:08:15,040
So, I'm going to be using
the coriander stems

190
00:08:15,040 --> 00:08:16,520
in a few different elements.

191
00:08:16,520 --> 00:08:18,080
I'm going to do, like,
a chilli lobster.

192
00:08:18,080 --> 00:08:19,880
I'm going to do it
with coriander noodles.

193
00:08:19,880 --> 00:08:22,240
So, I'm going to use coriander stems
in the noodles themselves,

194
00:08:22,240 --> 00:08:24,720
and then in the base for this kind
of chilli sauce I'm going to make.

195
00:08:24,720 --> 00:08:27,520
I feel confident that if I use
the coriander and parsley stalks,

196
00:08:27,520 --> 00:08:30,640
I can make them a really big
flavour bomb in these noodles.

197
00:08:30,640 --> 00:08:32,680
I think it's a pretty efficient
and unique way

198
00:08:32,680 --> 00:08:34,800
to incorporate this ingredient
into my dish.

199
00:08:34,800 --> 00:08:37,400
These coriander noodles are...
I think they're gonna taste good,

200
00:08:37,400 --> 00:08:39,560
but they're a little bit more tricky
to work with than, uh,

201
00:08:39,560 --> 00:08:40,960
a regulation dough.

202
00:08:40,960 --> 00:08:44,200
Herb stalks are packed with flavour,
but they can be pretty fibrous.

203
00:08:44,200 --> 00:08:45,960
So, my challenge today
is to make sure

204
00:08:45,960 --> 00:08:47,520
that I can pack in all that flavour,

205
00:08:47,520 --> 00:08:49,800
but not ruin the texture
of the noodles.

206
00:08:49,800 --> 00:08:51,720
I want the flavour of
the coriander to come through,

207
00:08:51,720 --> 00:08:54,000
but I just don't want it to affect

208
00:08:54,000 --> 00:08:56,880
that kind of chewy, slippery,
al dente kind of texture

209
00:08:56,880 --> 00:08:58,680
of what you'd expect from a noodle.

210
00:08:58,680 --> 00:09:01,080
So, just really working it hard
in the pasta machine,

211
00:09:01,080 --> 00:09:03,000
to try and get it nice
and beautifully laminated.

212
00:09:04,480 --> 00:09:06,880
I love this challenge,
and love what we've all gone for,

213
00:09:06,880 --> 00:09:09,720
because I feel like
they've all got bags of flavour

214
00:09:09,720 --> 00:09:11,480
that just needs to be...
POH: Yeah.

215
00:09:11,480 --> 00:09:13,360
..hatched out for people to enjoy.

216
00:09:13,360 --> 00:09:15,800
So, why did everyone put
what they did inside their fridges?

217
00:09:15,800 --> 00:09:20,000
Well, I think, for me, that's
genuinely what I have in my kitchen.

218
00:09:20,000 --> 00:09:22,360
I do legitimate things with them.
So, like...

219
00:09:22,360 --> 00:09:24,120
What's your go-to?
So the puff,

220
00:09:24,120 --> 00:09:27,800
I pulverise it with
a bit more butter and icing sugar,

221
00:09:27,800 --> 00:09:29,720
and then I make cheesecake bases
with it.

222
00:09:29,720 --> 00:09:30,720
Oh, that's good.

223
00:09:30,720 --> 00:09:33,560
But you can do a really beautiful
tart shell with it, as well.

224
00:09:33,560 --> 00:09:35,360
Pickle liquor. What have you got?

225
00:09:35,360 --> 00:09:38,280
Pickle liquor is so good
for so many things.

226
00:09:38,280 --> 00:09:41,040
It adds tang. You can sort of use it
with or instead of vinegar

227
00:09:41,040 --> 00:09:42,600
in salads.

228
00:09:42,600 --> 00:09:44,920
If you have enough time,
you can even tenderise meat with it,

229
00:09:44,920 --> 00:09:47,000
and it just adds so much flavour.

230
00:09:47,000 --> 00:09:49,600
What I will do, the parmesan,

231
00:09:49,600 --> 00:09:52,000
I will for sure make a soup.

232
00:09:52,000 --> 00:09:53,840
Mm.
With my oranges,

233
00:09:53,840 --> 00:09:55,520
what I would tend to do
is to dry them up,

234
00:09:55,520 --> 00:09:58,280
powder them on the top of
any white fish.

235
00:09:58,280 --> 00:10:00,600
Ah, yum!
On mullet, especially.

236
00:10:00,600 --> 00:10:01,800
Yum!
It's just fantastic.

237
00:10:01,800 --> 00:10:02,800
Yeah.

238
00:10:04,000 --> 00:10:05,840
Orange smells nice.
An interesting one.

239
00:10:05,840 --> 00:10:07,520
Yeah.
I don't think anyone's doing this.

240
00:10:07,520 --> 00:10:09,280
Is there anything about you
that's not interesting?

241
00:10:09,280 --> 00:10:11,280
(THEY LAUGH)

242
00:10:12,760 --> 00:10:13,760
Hello, Andre.
Hello.

243
00:10:13,760 --> 00:10:15,280
Andre.
Hello.

244
00:10:15,280 --> 00:10:16,280
What have you got?
OK...

245
00:10:16,280 --> 00:10:18,080
Obviously, you went with
Jean-Christophe's fridge.

246
00:10:18,080 --> 00:10:19,680
I did.
Dunno why. Could be a mistake.

247
00:10:19,680 --> 00:10:21,680
Yes. I was expecting rinds.
Not. Um...

248
00:10:21,680 --> 00:10:24,600
I've decided today to do
a tortellini in brodo,

249
00:10:24,600 --> 00:10:26,720
but not a traditional version.

250
00:10:26,720 --> 00:10:27,920
It's kind of inverted.

251
00:10:29,080 --> 00:10:31,440
Inside the tortellini is cream
and Parmigiano,

252
00:10:31,440 --> 00:10:33,800
and a little bit of orange zest
from the rind.

253
00:10:33,800 --> 00:10:34,880
Yep.

254
00:10:34,880 --> 00:10:37,360
A quail and pancetta rind brodo,
or broth.

255
00:10:37,360 --> 00:10:38,640
I'm clarifying it...
Nice.

256
00:10:38,640 --> 00:10:39,840
..so it's clearer.
Yep.

257
00:10:39,840 --> 00:10:41,600
The eggwhite's already whipped.
(WHISTLES)

258
00:10:41,600 --> 00:10:43,680
Wow, wow, wow, wow.
It's interesting.

259
00:10:43,680 --> 00:10:46,520
So, tortellini in brodo
is a chicken broth

260
00:10:46,520 --> 00:10:49,640
with little tortellini,
filled with meats.

261
00:10:49,640 --> 00:10:51,320
It could be mortadella,
it could be pork,

262
00:10:51,320 --> 00:10:53,000
and it's one of the great dishes
of the world.

263
00:10:53,000 --> 00:10:55,920
So, today, I'm going to turn that
on its head.

264
00:10:57,000 --> 00:10:59,480
Instead of making
the pasta with meats,

265
00:10:59,480 --> 00:11:02,160
I will be making a little filling on
the inside of the tortellini

266
00:11:02,160 --> 00:11:05,080
of orange zest, cream and parmesan,

267
00:11:05,080 --> 00:11:08,160
and then I'm going to make
a really deep consomme

268
00:11:08,160 --> 00:11:11,680
of quail, chicken
and this smoky pancetta.

269
00:11:11,680 --> 00:11:13,360
I love the way you cook
in this kitchen.

270
00:11:13,360 --> 00:11:15,680
It's very experimental, right?
Yeah.

271
00:11:15,680 --> 00:11:17,800
You always push yourself
to the absolute limits.

272
00:11:17,800 --> 00:11:19,480
Yep, yep.
I think what we have struggled with

273
00:11:19,480 --> 00:11:21,680
some of your dishes...
Yep?

274
00:11:21,680 --> 00:11:24,600
..is it seems to be very convoluted.

275
00:11:24,600 --> 00:11:26,440
Yep.
And sometimes it goes a bit far.

276
00:11:26,440 --> 00:11:27,480
Yeah, yeah, yeah.

277
00:11:27,480 --> 00:11:29,520
So, I think just make sure
that when you taste it,

278
00:11:29,520 --> 00:11:31,840
when we taste it, we just go...
Yep.

279
00:11:31,840 --> 00:11:33,160
.."Tasty!"

280
00:11:33,160 --> 00:11:35,840
This dish is out of the wacky brain.

281
00:11:35,840 --> 00:11:37,880
Squeeze of oil.

282
00:11:37,880 --> 00:11:39,480
Boom!

283
00:11:39,480 --> 00:11:42,280
And there's always a chance
that it's not balanced.

284
00:11:42,280 --> 00:11:43,480
But...

285
00:11:43,480 --> 00:11:44,760
Push, push, push, push!

286
00:11:44,760 --> 00:11:46,200
..I am here to win that immunity.

287
00:11:46,200 --> 00:11:49,720
So, I've just got to make sure
that I've nailed all the flavours.

288
00:11:49,720 --> 00:11:51,520
Mesdames, messieurs,

289
00:11:51,520 --> 00:11:52,840
one hour to go!

290
00:11:52,840 --> 00:11:54,960
Whoo!
Let's go!

291
00:12:10,000 --> 00:12:12,560
Yum, yum, yum, yum, yum.

292
00:12:12,560 --> 00:12:15,360
I chose Sofia,
and we've got some pickling juices.

293
00:12:15,360 --> 00:12:18,840
This immediately sings something
to me, which is my mum's cooking.

294
00:12:20,000 --> 00:12:23,360
When I was a kid,
we would always have leftovers,

295
00:12:23,360 --> 00:12:26,520
and my mum used to make
these beautiful fresh pickles

296
00:12:26,520 --> 00:12:28,120
to go with the leftover food.

297
00:12:28,120 --> 00:12:30,040
One of the first things I remember
as a kid,

298
00:12:30,040 --> 00:12:31,840
we used to have these
beautiful pickled ginger,

299
00:12:31,840 --> 00:12:35,280
a little bit of chilli, sugar,
and these lovely pickling juices,

300
00:12:35,280 --> 00:12:37,240
and this is just
taking me back to that.

301
00:12:38,920 --> 00:12:42,360
My mum is the foundation
of why I cook.

302
00:12:42,360 --> 00:12:45,880
Growing up, she's the one
that inspires me with a lot of this.

303
00:12:45,880 --> 00:12:47,280
We used to have restaurants,

304
00:12:47,280 --> 00:12:50,440
and cooking was always something
that she uses to show her love,

305
00:12:50,440 --> 00:12:54,240
but also to show our tradition,
and who we are.

306
00:12:54,240 --> 00:12:57,120
Today, I'm going to be making
an Asian scampi salad.

307
00:12:57,120 --> 00:12:58,680
The elements will be

308
00:12:58,680 --> 00:13:01,160
these beautiful cucumber pickles
that my mum makes,

309
00:13:01,160 --> 00:13:03,080
and I'll be using
the ginger pickle juice.

310
00:13:03,080 --> 00:13:06,040
I will be doing my version of, like,
a Nam Jim with that.

311
00:13:06,040 --> 00:13:08,440
Nam Jim sauce,
it's really lovely sauce

312
00:13:08,440 --> 00:13:10,680
that goes with
any kind of fresh salad.

313
00:13:10,680 --> 00:13:14,960
It's made of chilli, garlic
and sugar, lime juice.

314
00:13:14,960 --> 00:13:16,800
But instead of lime juice,

315
00:13:16,800 --> 00:13:19,080
I will be using
the ginger pickle juice.

316
00:13:19,080 --> 00:13:21,680
And with that we will have,
I guess, crispy shards.

317
00:13:21,680 --> 00:13:23,440
So, basically I'm actually
marinating this

318
00:13:23,440 --> 00:13:25,000
in the pickle juices,

319
00:13:25,000 --> 00:13:27,560
I'll be frying that
and then we will have these scampi

320
00:13:27,560 --> 00:13:30,440
with the Nam Jim on top,
which will be seared on top.

321
00:13:30,440 --> 00:13:32,640
I'm just going to cook with
a little bit of love today,

322
00:13:32,640 --> 00:13:34,720
and hopefully it'll make it
up there.

323
00:13:34,720 --> 00:13:38,000
Food and family
has always been part of our DNA.

324
00:13:38,000 --> 00:13:41,360
This means the world to me,
that I can do something to honour

325
00:13:41,360 --> 00:13:43,640
the memories that my mum's
given me,

326
00:13:43,640 --> 00:13:47,120
and to be top dish would just be
the most amazing feeling.

327
00:13:47,120 --> 00:13:51,920
So, I'm really hoping I can
nail this and make my mum proud.

328
00:13:51,920 --> 00:13:54,000
Mummy, this is for you.

329
00:14:03,840 --> 00:14:06,560
Today, we are cooking
with the judges' leftovers.

330
00:14:06,560 --> 00:14:08,400
I need some pancetta.

331
00:14:08,400 --> 00:14:11,640
I chose Jean-Christophe's fridge.
(CHUCKLES)

332
00:14:11,640 --> 00:14:14,000
I was not expecting rinds, at all.

333
00:14:14,000 --> 00:14:17,800
There was some parmesan rinds,
orange rinds and pancetta rind.

334
00:14:17,800 --> 00:14:20,080
It was definitely unexpected,

335
00:14:20,080 --> 00:14:23,720
but I just can't explain
how excited I am to see rinds.

336
00:14:23,720 --> 00:14:27,000
It's just such a flavour boost
to any food.

337
00:14:27,000 --> 00:14:29,280
I actually have
a top component in my fridge

338
00:14:29,280 --> 00:14:30,720
that I keep all my rinds,

339
00:14:30,720 --> 00:14:33,200
especially pancetta and parmesan.

340
00:14:33,200 --> 00:14:34,920
I cook with them all the time.

341
00:14:36,360 --> 00:14:37,560
Delicious.

342
00:14:37,560 --> 00:14:41,000
Today, I'm making smoked egg yolk,
with silky, velvety pasta,

343
00:14:41,000 --> 00:14:43,640
in a pancetta and parmesan broth.

344
00:14:43,640 --> 00:14:45,240
My pasta is going to be sit

345
00:14:45,240 --> 00:14:49,480
on top of this beautiful
smoked parmesan pommes puree

346
00:14:49,480 --> 00:14:51,160
and sauteed mushrooms.

347
00:14:51,160 --> 00:14:53,560
I'm going to have smoked yolk
on the top,

348
00:14:53,560 --> 00:14:56,240
and I'm going to make this beautiful
pancetta and chicken broth

349
00:14:56,240 --> 00:14:58,680
to go around,
a bit more like a sauce.

350
00:14:58,680 --> 00:15:00,360
So, I'm making a lot.

351
00:15:00,360 --> 00:15:03,640
But you know what?
This is the day to push yourself.

352
00:15:03,640 --> 00:15:06,240
Do you think I'm going
to really keep it simple? (LAUGHS)

353
00:15:06,240 --> 00:15:08,680
Did you ever see Snez
keeping it simple?

354
00:15:08,680 --> 00:15:10,440
No.

355
00:15:10,440 --> 00:15:12,840
No-one's going home today.
You can just win.

356
00:15:12,840 --> 00:15:15,920
So, this is a perfect day
to throw everything you have,

357
00:15:15,920 --> 00:15:17,320
and to go a little bit crazy.

358
00:15:17,320 --> 00:15:18,520
Whew!

359
00:15:20,120 --> 00:15:21,560
Shut the fridge door!

360
00:15:21,560 --> 00:15:23,520
You've only got 40 minutes to go!

361
00:15:23,520 --> 00:15:24,680
JEAN-CHRISTOPHE: Allez!

362
00:15:37,240 --> 00:15:39,200
Pet hate...
Cling wrap?

363
00:15:39,200 --> 00:15:40,440
Torn cling wrap.

364
00:15:40,440 --> 00:15:42,080
Pet hate. Pet hate!
Aah!

365
00:15:42,080 --> 00:15:43,200
(LAUGHS)

366
00:15:44,280 --> 00:15:47,040
OK, Darrsh, you're one of three
that picked my stuff.

367
00:15:47,040 --> 00:15:48,360
I know.

368
00:15:48,360 --> 00:15:49,640
Thank you, firstly.

369
00:15:49,640 --> 00:15:52,320
I just noticed you picked
the blue cheese pastry.

370
00:15:52,320 --> 00:15:53,720
Tell me what the dish
is actually called.

371
00:15:53,720 --> 00:15:56,760
So, it's going to be a blue cheese
tartlet, with a beetroot puree,

372
00:15:56,760 --> 00:15:58,680
a goat's cheese cream,

373
00:15:58,680 --> 00:16:00,680
and caramelised walnuts.

374
00:16:00,680 --> 00:16:02,520
I just want to flag something...
Mm-hm?

375
00:16:02,520 --> 00:16:05,160
..that you have to remember
that those were offcuts, right?

376
00:16:05,160 --> 00:16:07,000
So, the pastry
has already been worked.

377
00:16:07,000 --> 00:16:08,880
Yeah.
I would make sure you test that...

378
00:16:08,880 --> 00:16:10,320
OK.
..for shrinkage.

379
00:16:10,320 --> 00:16:12,000
Yeah, alright.
Test for shrinkage.

380
00:16:12,000 --> 00:16:13,200
Yes.

381
00:16:13,200 --> 00:16:15,360
Whooshka Babushka!

382
00:16:15,360 --> 00:16:16,840
Declan...
Ladies.

383
00:16:16,840 --> 00:16:18,160
..loving your taste in fridges.

384
00:16:18,160 --> 00:16:19,800
How are we? Yeah! Good stock!
Yeah!

385
00:16:19,800 --> 00:16:21,000
Happy days!

386
00:16:21,000 --> 00:16:22,400
What's going on here?

387
00:16:22,400 --> 00:16:24,680
So, today, I'm doing okonomiyaki.

388
00:16:24,680 --> 00:16:26,600
It's like a Japanese
cabbage pancake.

389
00:16:26,600 --> 00:16:28,320
A dashi broth here,

390
00:16:28,320 --> 00:16:30,640
and then I've got a beautiful bit
of coral trout I've portioned,

391
00:16:30,640 --> 00:16:32,440
brining in the fridge.

392
00:16:32,440 --> 00:16:35,920
I've used the pickle brine
in my okonomiyaki mix,

393
00:16:35,920 --> 00:16:38,200
and then I'm going to be making,
like, a Japanese mayo

394
00:16:38,200 --> 00:16:40,000
from the ginger brine, as well.

395
00:16:40,000 --> 00:16:42,280
Smells good.
I mean, it's like, Japanese cuisine,

396
00:16:42,280 --> 00:16:44,040
pickle...
Yeah.

397
00:16:44,040 --> 00:16:45,440
..no brainer.
Exactly.

398
00:16:45,440 --> 00:16:46,760
Hello!

399
00:16:46,760 --> 00:16:48,680
When I opened my fridge,
what did you think?

400
00:16:48,680 --> 00:16:50,080
I love it.
You love it?

401
00:16:50,080 --> 00:16:52,080
I love...I do exactly
the same thing.

402
00:16:52,080 --> 00:16:54,600
So, I'm doing a dessert. I'm going
to do a cardamom ice-cream.

403
00:16:54,600 --> 00:16:56,680
It's going to be crusted
with all of these yummy bits.

404
00:16:56,680 --> 00:16:59,600
You should end up looking at
a piece of chicken schnitzel.

405
00:16:59,600 --> 00:17:01,600
Did you say chicken schnitzel?

406
00:17:03,280 --> 00:17:05,120
It, well, it should look like...
You're crumbing it.

407
00:17:05,120 --> 00:17:06,200
In terms of you're crumbing it?

408
00:17:06,200 --> 00:17:07,760
It look like a little round
chicken schnitzel.

409
00:17:07,760 --> 00:17:08,920
I think that's the key.
Yeah, yeah.

410
00:17:08,920 --> 00:17:10,560
I think it's going to be
all about texture for you.

411
00:17:10,560 --> 00:17:11,560
Yeah, yeah.

412
00:17:11,560 --> 00:17:13,000
(THEY LAUGH)

413
00:17:13,000 --> 00:17:14,600
Good luck!

414
00:17:14,600 --> 00:17:15,880
Nervous eating!

415
00:17:19,880 --> 00:17:21,400
Can we just get this on camera?

416
00:17:21,400 --> 00:17:24,000
He gets an immunity pin
and he thinks he owns this bench.

417
00:17:24,000 --> 00:17:25,400
Mate.
Shots fired!

418
00:17:25,400 --> 00:17:27,360
Fighting words, yeah.
(LAUGHS)

419
00:17:27,360 --> 00:17:28,800
I was very happy with the rind pick,

420
00:17:28,800 --> 00:17:30,800
because I know it has
tons of flavour in it,

421
00:17:30,800 --> 00:17:33,560
so I'm just going to try to keep
the essence of the ingredients

422
00:17:33,560 --> 00:17:35,240
that we were left with.

423
00:17:35,240 --> 00:17:36,440
Ben.
G'day, Ben.

424
00:17:36,440 --> 00:17:39,080
Chef. Andy. Chef.
Good day. How are you?

425
00:17:39,080 --> 00:17:40,600
Good, thank you.
Lovely smell from your area.

426
00:17:40,600 --> 00:17:41,800
Yes.
So, what are you doing?

427
00:17:41,800 --> 00:17:44,440
So, today I'm cooking
pan-fried quail breast,

428
00:17:44,440 --> 00:17:45,960
and it's going to have
a cauliflower puree,

429
00:17:45,960 --> 00:17:48,520
and a sauce made from
the cheese rind and the ham rinds.

430
00:17:48,520 --> 00:17:51,360
So, I've caramelised this cheese
right down, like toasty cheese,

431
00:17:51,360 --> 00:17:53,480
toasted cheese sandwich
kind of thing.

432
00:17:53,480 --> 00:17:54,680
Smells insane!
I know, doesn't it?

433
00:17:54,680 --> 00:17:56,560
And this is going to bring it
together, the cauliflower,

434
00:17:56,560 --> 00:17:57,840
sort of cauliflower cheese.
OK.

435
00:17:57,840 --> 00:18:00,200
That's my kind of thinking
of those big, big flavours

436
00:18:00,200 --> 00:18:01,600
going with the quail.

437
00:18:01,600 --> 00:18:03,720
It's very strong.
Yeah.

438
00:18:05,720 --> 00:18:07,640
I've just got to try to
keep it in check.

439
00:18:07,640 --> 00:18:09,960
Excellent.
You said it. Now you got to bring it.

440
00:18:09,960 --> 00:18:12,040
I know, right?!

441
00:18:12,040 --> 00:18:14,160
The judges are a bit worried
about the size of the flavours.

442
00:18:14,160 --> 00:18:15,600
I mean, I've got a bit of
a worry myself.

443
00:18:15,600 --> 00:18:18,120
The cheese is full on. You can
smell it in the whole kitchen.

444
00:18:18,120 --> 00:18:19,640
Everyone's commenting on it.

445
00:18:19,640 --> 00:18:21,240
You can smell that.
What's that?

446
00:18:21,240 --> 00:18:22,680
You can smell that parmesan.

447
00:18:22,680 --> 00:18:26,040
And the pancetta rind is also,
like, salty and strong.

448
00:18:26,040 --> 00:18:28,040
Plus, the quail, it's so delicate,

449
00:18:28,040 --> 00:18:31,240
so I've got to make sure
all the flavours work together.

450
00:18:31,240 --> 00:18:32,840
I'm just going to
taste, taste, taste

451
00:18:32,840 --> 00:18:34,640
and maybe just get some inspiration
at the right time

452
00:18:34,640 --> 00:18:36,040
to finish this off.

453
00:18:37,720 --> 00:18:41,080
Listen up, guys. 30 minutes left!

454
00:18:41,080 --> 00:18:42,920
30 minutes!

455
00:18:44,480 --> 00:18:47,480
You're like my little duckling,
following behind me!

456
00:18:48,760 --> 00:18:50,000
Let's go. Let's go.

457
00:18:51,200 --> 00:18:54,080
Can I have a look?
JIMMY: Yes, of course you may.

458
00:18:54,080 --> 00:18:55,240
He loves a little crispy thing.

459
00:18:55,240 --> 00:18:56,920
I love a little crispy
somethin' somethin'.

460
00:19:03,600 --> 00:19:06,240
Looks good, Nonna.
Thanks.

461
00:19:06,240 --> 00:19:08,360
Nonna Rhi.
Thanks, mate.

462
00:19:08,360 --> 00:19:10,080
Yeah. I'm practically a nonna.

463
00:19:10,080 --> 00:19:11,400
Rhiannon.
G'day.

464
00:19:11,400 --> 00:19:13,480
I'm doing a lamb gozleme.
Ooh!

465
00:19:13,480 --> 00:19:16,160
With, like, a little mint
dipping sauce and peppers.

466
00:19:16,160 --> 00:19:18,000
Right. Herb stalks.

467
00:19:18,000 --> 00:19:20,160
Are you doing anything
creatively with them?

468
00:19:20,160 --> 00:19:22,600
In the mince mix, I've got
coriander root, parsley root.

469
00:19:22,600 --> 00:19:24,840
Right. You're pretty excited
about this one, aren't you?

470
00:19:24,840 --> 00:19:26,360
Man, you know what, Andy?

471
00:19:26,360 --> 00:19:27,800
I'm actually really excited

472
00:19:27,800 --> 00:19:29,280
'cause I went to Sonsa Markets

473
00:19:29,280 --> 00:19:31,440
and I got to have a day
with the Turkish aunties.

474
00:19:31,440 --> 00:19:34,000
You actually did that, I love you.
And they were incredible.

475
00:19:34,000 --> 00:19:36,720
I was in the glass window
for the whole day,

476
00:19:36,720 --> 00:19:38,560
and I was just, like,
waving at everyone.

477
00:19:38,560 --> 00:19:40,360
I'll take you down there.
It's amazing.

478
00:19:40,360 --> 00:19:42,000
They roll gozlemes
right in the window.

479
00:19:42,000 --> 00:19:43,200
They got a translator in for me

480
00:19:43,200 --> 00:19:45,440
so I could play with
the Turkish aunties.

481
00:19:45,440 --> 00:19:48,600
So, this is a little ode to them
for being so friggin' amazing.

482
00:19:48,600 --> 00:19:50,000
Wow.
Yeah.

483
00:19:50,000 --> 00:19:51,000
Love the story.

484
00:19:52,680 --> 00:19:54,600
Pull it off.
I'm pulling it off.

485
00:19:54,600 --> 00:19:56,280
I'm practically Turkish now.

486
00:19:56,280 --> 00:19:59,800
Yeah.
Thanks, guys.

487
00:20:01,120 --> 00:20:04,240
SNEZANA: Today I'm making smoked
egg yolk pasta with a broth.

488
00:20:05,440 --> 00:20:08,920
What I'm hoping for
is this silky smooth sheet of pasta

489
00:20:08,920 --> 00:20:11,240
covering sauteed mushrooms,
smoky broth

490
00:20:11,240 --> 00:20:13,600
and a parmesan-infused pommes puree.

491
00:20:13,600 --> 00:20:15,680
But I'm so stressed.

492
00:20:15,680 --> 00:20:18,200
Come on, pasta, get together.

493
00:20:18,200 --> 00:20:19,520
There's not much time left,

494
00:20:19,520 --> 00:20:21,880
and I don't even have
a single element finished.

495
00:20:24,880 --> 00:20:27,000
Snez, are you pleased
you choose my fridge?

496
00:20:27,000 --> 00:20:30,000
I love it. So, I am making
this, like, pasta dish.

497
00:20:31,560 --> 00:20:33,000
Underneath, I have this broth.

498
00:20:33,000 --> 00:20:34,920
I still need to reduce it
a little bit and, um,

499
00:20:34,920 --> 00:20:36,200
yeah, finish it off.

500
00:20:36,200 --> 00:20:39,120
But I punched it with lots of
parmesan rind and lots of pancetta.

501
00:20:39,120 --> 00:20:42,160
I'm gonna have parmesan-infused
pommes puree on the bottom.

502
00:20:42,160 --> 00:20:44,080
It's gonna be kind of creamy,

503
00:20:44,080 --> 00:20:47,440
and I have smoked yolk that's going
to be kind of sitting on the top.

504
00:20:47,440 --> 00:20:50,560
And I have some sauteed mushrooms
with the garlic and, um...

505
00:20:50,560 --> 00:20:51,920
Oh, she's still going.

506
00:20:51,920 --> 00:20:53,920
I also dehydrated some orange.

507
00:20:53,920 --> 00:20:55,760
To make to make what?

508
00:20:55,760 --> 00:20:58,400
To make, like, a salt.
Orange-zest salt.

509
00:21:01,440 --> 00:21:03,080
You are very adventurous.

510
00:21:03,080 --> 00:21:05,600
But do you think, in 20 minutes,
you're going to deliver the dish?

511
00:21:09,360 --> 00:21:10,560
Less talk, more do.
Yeah.

512
00:21:10,560 --> 00:21:13,280
There's a lot going on.
A lot to get done in 20 minutes.

513
00:21:13,280 --> 00:21:16,240
Good luck, good luck.
All of you, good luck.

514
00:21:16,240 --> 00:21:18,240
Wow. That's a lot to do there.

515
00:21:18,240 --> 00:21:20,280
Oh, my God! What am I doing?!

516
00:21:22,000 --> 00:21:23,840
Hmm!

517
00:21:31,160 --> 00:21:32,400
ANDY: There's no time to chill out!

518
00:21:32,400 --> 00:21:34,600
You've only got 15 minutes to go!

519
00:21:34,600 --> 00:21:36,200
JEAN-CHRISTOPHE: Allez!

520
00:21:38,280 --> 00:21:40,120
Our big Queensland prawns.

521
00:21:40,120 --> 00:21:41,680
That's a bit biased, mate.

522
00:21:41,680 --> 00:21:44,080
I think New South Wales
prawns are pretty good.

523
00:21:50,960 --> 00:21:53,000
Catlike reflexes.

524
00:21:58,320 --> 00:21:59,600
There's a lot going on,

525
00:21:59,600 --> 00:22:01,200
but everything's starting
to come together.

526
00:22:01,200 --> 00:22:02,560
The noodles are looking great.

527
00:22:02,560 --> 00:22:04,880
Really nice and vibrant green
from that coriander.

528
00:22:04,880 --> 00:22:06,520
Today's challenge is all about using

529
00:22:06,520 --> 00:22:09,000
what we'd perceive normally
as waste ingredients

530
00:22:09,000 --> 00:22:12,240
to create inventive dishes
and incredible flavour.

531
00:22:12,240 --> 00:22:15,000
Right now, the trick is getting
the herby flavour infused in time.

532
00:22:15,000 --> 00:22:16,560
And, so, I've got
a lobster stock going,

533
00:22:16,560 --> 00:22:19,040
so I'm using coriander stems
as kind of the base for that.

534
00:22:19,040 --> 00:22:20,760
I've got my chilli paste
cooking away.

535
00:22:20,760 --> 00:22:23,360
The lobster, it's really gently
baking in the oven

536
00:22:23,360 --> 00:22:26,280
with this coriander sort of butter
all smeared over it,

537
00:22:26,280 --> 00:22:28,920
just to make sure
I can meet the brief today.

538
00:22:28,920 --> 00:22:30,760
Yeah, so far, so good, I think.

539
00:22:33,000 --> 00:22:34,240
Poh was right.

540
00:22:34,240 --> 00:22:38,080
The tart shells have definitely
shrunk for my blue-cheese tartlet.

541
00:22:38,080 --> 00:22:39,480
So, I do have a bit of time now.

542
00:22:39,480 --> 00:22:40,640
I might go around the sides

543
00:22:40,640 --> 00:22:42,880
and just file them down a bit
to make them look nicer.

544
00:22:42,880 --> 00:22:46,440
And then I'm going to smoke
this beetroot puree,

545
00:22:46,440 --> 00:22:48,080
peel off the skins, blitz it up,

546
00:22:48,080 --> 00:22:50,000
hopefully it all comes together.

547
00:22:52,000 --> 00:22:54,080
Alright. That's good.

548
00:22:55,400 --> 00:22:58,480
I've just worked out the cook
on my coral trout out.

549
00:22:58,480 --> 00:23:00,800
Um, I've made my dashi broth.

550
00:23:00,800 --> 00:23:02,360
I'm using the pickle juices.

551
00:23:02,360 --> 00:23:04,720
And I'm just working
on another sauce

552
00:23:04,720 --> 00:23:07,760
and I've made 'onomokyaki' pancake.

553
00:23:07,760 --> 00:23:09,280
I hope I'm saying it right.
(CHUCKLES)

554
00:23:09,280 --> 00:23:10,760
Onokamonyaki.

555
00:23:10,760 --> 00:23:13,280
Okonomiyaki.
Okono... I'm impressed.

556
00:23:13,280 --> 00:23:14,520
Yeah, you're nailing it.

557
00:23:17,920 --> 00:23:19,080
Yes!

558
00:23:20,240 --> 00:23:21,880
I picked Poh's pastries.

559
00:23:23,000 --> 00:23:26,400
So I've got my cardamom ice-cream
on this puff pastry

560
00:23:26,400 --> 00:23:29,000
and cardamom cake crumb.

561
00:23:29,000 --> 00:23:31,000
I'm gonna stick one of these fellows
in it.

562
00:23:31,000 --> 00:23:32,920
It's going back
in the fridge, freezer.

563
00:23:32,920 --> 00:23:36,400
I hope this dish is gonna be enough
to get me into top four.

564
00:23:39,000 --> 00:23:40,360
JIMMY: I'm going good.

565
00:23:40,360 --> 00:23:42,160
You know, this here
is a very simple dish

566
00:23:42,160 --> 00:23:44,000
so I'm quite comfortable
at the moment.

567
00:23:44,000 --> 00:23:45,360
Today, I picked Sofia

568
00:23:45,360 --> 00:23:48,960
and I've got dill mustard
and some ginger pickle juice

569
00:23:48,960 --> 00:23:53,000
to make an Asian scampi salad based
on my mum's pickled cucumber.

570
00:23:53,000 --> 00:23:55,000
It's a pickling juice extravaganza.

571
00:23:56,400 --> 00:23:59,920
So I blowtorch the scampi and
it's looking absolutely beautiful.

572
00:24:01,000 --> 00:24:03,880
I've fried up the crispy chard

573
00:24:03,880 --> 00:24:06,000
and I've made my nam jim sauce.

574
00:24:06,000 --> 00:24:10,200
But instead of using tamarind water
and lime juice,

575
00:24:10,200 --> 00:24:11,960
I use ginger pickle juice.

576
00:24:13,000 --> 00:24:15,640
I taste my nam jim sauce...

577
00:24:15,640 --> 00:24:18,400
..my goodness, it's delicious.

578
00:24:18,400 --> 00:24:22,000
It brings me back to my mum's
beautiful fresh pickles.

579
00:24:25,000 --> 00:24:27,880
ANDRE: Today, I'm redefining
a classic.

580
00:24:27,880 --> 00:24:30,480
Turning a traditional
tortellini in brodo

581
00:24:30,480 --> 00:24:35,600
into a very, very
sophisticated inversion

582
00:24:35,600 --> 00:24:40,560
by changing the filling of
the tortellini from meats to cheese.

583
00:24:43,000 --> 00:24:45,800
So I've made the pasta,
the filling for the pasta,

584
00:24:45,800 --> 00:24:49,000
which is full of parmigiano, a
little bit of cream and orange rind.

585
00:24:49,000 --> 00:24:55,000
I've made the pancetta rind
and quail broth obrador,

586
00:24:55,000 --> 00:24:56,760
and I've just now gotta put it
all together.

587
00:24:56,760 --> 00:24:59,880
Gotta cook the pasta, balance
the sauce and then finish the dish.

588
00:25:01,000 --> 00:25:02,840
I've never done this dish before

589
00:25:02,840 --> 00:25:05,480
but it sounded good
as I started coming up with it.

590
00:25:05,480 --> 00:25:09,000
There is absolutely no doubt
this dish is a little bit wacky,

591
00:25:09,000 --> 00:25:12,240
but I'm not interested in being
on MasterChef to play it safe.

592
00:25:12,240 --> 00:25:14,320
You need to go the extra mile
when you cook

593
00:25:14,320 --> 00:25:16,520
if you want to play for immunity.

594
00:25:16,520 --> 00:25:19,000
So, yeah, this is a risky dish.

595
00:25:19,000 --> 00:25:23,000
It's probably something that judges
have never seen, never tasted.

596
00:25:24,000 --> 00:25:26,840
So hopefully, it turns out.

597
00:25:26,840 --> 00:25:28,160
Ooh.

598
00:25:28,160 --> 00:25:29,480
It's good.

599
00:25:31,000 --> 00:25:33,440
SNEZANA: I'm actually boiling.
RUE: Yeah, same.

600
00:25:33,440 --> 00:25:34,800
And I'm never hot.

601
00:25:34,800 --> 00:25:36,880
You are very hot.

602
00:25:36,880 --> 00:25:38,240
Yeah. (LAUGHS)

603
00:25:38,240 --> 00:25:40,200
This is me in the kitchen.

604
00:25:40,200 --> 00:25:43,280
Bit chaotic, bit crazy,
running out of time, you know?

605
00:25:43,280 --> 00:25:46,000
Keep adding more elements
to this pasta dish.

606
00:25:48,440 --> 00:25:51,600
Um, the most important here
is to finish my broth

607
00:25:51,600 --> 00:25:54,320
'cause that's gonna connect
everything really nicely.

608
00:25:56,400 --> 00:25:57,640
OK.

609
00:25:57,640 --> 00:26:01,120
I'm loving this sauce. I can hear
pancetta and I can hear parmesan,

610
00:26:01,120 --> 00:26:03,760
and I can hear them talking
to each other.

611
00:26:03,760 --> 00:26:06,240
And that parmesan-infused pommes
puree,

612
00:26:06,240 --> 00:26:08,440
that's just soft and beautiful.

613
00:26:08,440 --> 00:26:10,440
Oh, my God, pasta.
I need to cook my pasta.

614
00:26:12,000 --> 00:26:15,120
POH: You'll want immunity
when elimination comes a-knockin'.

615
00:26:15,120 --> 00:26:18,040
Ten minutes to go!
(JUDGES CHEER)

616
00:26:18,040 --> 00:26:20,120
That's good, that's good,
that's good.

617
00:26:27,000 --> 00:26:29,400
That looks delicious.
RHIANNON: Thanks, buddy.

618
00:26:29,400 --> 00:26:32,880
I chose Andy
and I'm doing a lamb gozleme.

619
00:26:32,880 --> 00:26:36,000
And I'm just about to chuck it
in the pan.

620
00:26:36,000 --> 00:26:38,360
Today, I want to make
my Turkish aunties proud.

621
00:26:38,360 --> 00:26:40,360
They taught me everything they know.

622
00:26:40,360 --> 00:26:43,840
So I need to get this pastry perfect.

623
00:26:43,840 --> 00:26:46,240
It's often so thin, isn't it?
It is.

624
00:26:46,240 --> 00:26:49,400
You spend a lot of time getting it,
like, super duper thin.

625
00:26:49,400 --> 00:26:52,560
And then you roll it out and then
you fold it into each other.

626
00:26:52,560 --> 00:26:54,640
This looks really good.

627
00:26:54,640 --> 00:26:57,320
I'm getting the right amount of thin.

628
00:26:57,320 --> 00:27:00,560
It's crispy and it has
a beautiful caramelisation.

629
00:27:02,000 --> 00:27:04,640
This is like a great dish.

630
00:27:04,640 --> 00:27:06,960
I need to elevate this dish
in some way.

631
00:27:09,000 --> 00:27:11,000
So I think I'm gonna make
a coriander root pickle.

632
00:27:12,040 --> 00:27:13,440
I love a pickle, right.

633
00:27:13,440 --> 00:27:17,400
So I want the pickle to cut through
the richness in the lamb.

634
00:27:17,400 --> 00:27:20,840
And I think that pickled coriander
will just finish the dish off.

635
00:27:25,000 --> 00:27:27,040
SOFIA: Three minutes to go!
C'mon!

636
00:27:28,680 --> 00:27:30,680
How you going, mate?
Yeah. I'm going good, buddy.

637
00:27:30,680 --> 00:27:32,520
What about you?
Yeah, just gotta plate.

638
00:27:32,520 --> 00:27:34,000
Nice!

639
00:27:37,840 --> 00:27:39,440
Oh, yeah, I'm pretty happy.

640
00:27:39,440 --> 00:27:41,800
I think it's well rested.

641
00:27:41,800 --> 00:27:44,920
Today I wanted to cook
a standout dish that is unique

642
00:27:44,920 --> 00:27:46,240
and tastes delicious.

643
00:27:48,800 --> 00:27:51,000
I think cauliflower
goes with cheese.

644
00:27:51,000 --> 00:27:53,800
The quail's got a sweetness
the same way the pancetta does.

645
00:27:53,800 --> 00:27:55,560
But they have big flavours

646
00:27:55,560 --> 00:27:58,440
and the cheese versus pancetta thing

647
00:27:58,440 --> 00:28:00,120
might be a little bit hard
to work out.

648
00:28:00,120 --> 00:28:03,480
So I decided to add
some cauliflower leaves

649
00:28:03,480 --> 00:28:04,840
dressed in a parmesan reduction.

650
00:28:06,000 --> 00:28:08,160
I think this helps balance out
the texture

651
00:28:08,160 --> 00:28:10,520
and also the flavour of the dish.

652
00:28:10,520 --> 00:28:12,200
So you have the quail sweetness,

653
00:28:12,200 --> 00:28:14,200
the lovely creaminess of the puree

654
00:28:14,200 --> 00:28:16,160
followed by the greenness
of the leaves.

655
00:28:16,160 --> 00:28:18,680
So fingers crossed the judges agree.

656
00:28:21,320 --> 00:28:25,040
One minute to go!
C'mon, one minute!

657
00:28:25,040 --> 00:28:26,320
Wow.

658
00:28:28,840 --> 00:28:30,440
SNEZANA: Ooh. I went a bit overboard

659
00:28:30,440 --> 00:28:32,240
'cause there's, like, a bit
too many elements here,

660
00:28:32,240 --> 00:28:35,160
but there's lots of parmesan rind
and lots of pancetta.

661
00:28:37,000 --> 00:28:39,560
THEO: This is crazy. This is crazy.

662
00:28:41,080 --> 00:28:42,360
10!

663
00:28:42,360 --> 00:28:45,040
9, 8, 7,

664
00:28:45,040 --> 00:28:47,960
6, 5, 4

665
00:28:47,960 --> 00:28:51,200
3, 2, 1!

666
00:28:51,200 --> 00:28:52,920
Well done.

667
00:28:52,920 --> 00:28:55,040
Good job. How'd you go?

668
00:28:57,320 --> 00:28:59,840
Hey.
Oh, that looks beautiful.

669
00:29:01,120 --> 00:29:03,320
I have definitely done my mum proud.

670
00:29:03,320 --> 00:29:07,160
And I'm just dying to sort of hear
what the judges think about this.

671
00:29:07,160 --> 00:29:08,400
I'm just hoping that, you know,

672
00:29:08,400 --> 00:29:10,640
the flavours and the textures is
gonna get it up to the top dish.

673
00:29:17,240 --> 00:29:19,720
Four fridges,
four of our favourite hacks

674
00:29:19,720 --> 00:29:22,000
and we are looking
for four top dishes.

675
00:29:23,520 --> 00:29:27,160
The first one we'd like to taste
is yours, Snez.

676
00:29:31,000 --> 00:29:35,000
I'm usually a little bit hectic
and I made so many elements.

677
00:29:35,000 --> 00:29:37,600
I feel like I really pushed myself
today.

678
00:29:37,600 --> 00:29:41,320
And also I've taken some risks,
so I'm kind of proud of myself.

679
00:29:43,680 --> 00:29:46,080
But then again, I'm doubting myself.
What have I done?

680
00:29:58,280 --> 00:30:01,520
Run us through the dish then. It
sounds like there's a bit going on.

681
00:30:01,520 --> 00:30:04,440
So it's a pasta veil.

682
00:30:04,440 --> 00:30:06,840
I have assorted mushrooms
underneath,

683
00:30:06,840 --> 00:30:08,800
parmesan-infused pomme puree.

684
00:30:08,800 --> 00:30:12,040
Have chicken and pancetta
parmesan broth,

685
00:30:12,040 --> 00:30:15,320
and I have smoked egg yolk
and the rind salt.

686
00:30:42,120 --> 00:30:46,000
This is a masterpiece as a dish.

687
00:30:47,640 --> 00:30:50,920
I absolutely love the fact
that you gambled

688
00:30:50,920 --> 00:30:55,440
to use potatoes and pasta together
and both immaculately cooked.

689
00:30:56,440 --> 00:31:00,400
Your mushrooms are juicy
and crunchy.

690
00:31:00,400 --> 00:31:03,360
Your smoked egg is delice.

691
00:31:03,360 --> 00:31:05,400
It is really well done.

692
00:31:05,400 --> 00:31:08,120
There is no dry skin.
It's just perfect.

693
00:31:08,120 --> 00:31:09,720
Thank you, Chef.

694
00:31:09,720 --> 00:31:12,680
Snez, I can't get enough
of that bowl of food.

695
00:31:14,280 --> 00:31:17,000
Like it is on another level.

696
00:31:17,000 --> 00:31:20,080
You can tell you're familiar
with the rind game

697
00:31:20,080 --> 00:31:24,080
because all of them work really well
to give the broth umami

698
00:31:24,080 --> 00:31:26,640
and to give it a lot of body.

699
00:31:26,640 --> 00:31:28,400
I really love that.

700
00:31:28,400 --> 00:31:30,200
I was very worried about...

701
00:31:30,200 --> 00:31:31,840
'Cause when we were at your bench,
I was like,

702
00:31:31,840 --> 00:31:34,960
"OK, that's element number
1, 2, 3, 4, 5, 6, 7, 8!"

703
00:31:34,960 --> 00:31:37,040
I was like,
A, is she gonna get it done?

704
00:31:37,040 --> 00:31:38,880
B, is it gonna go together.

705
00:31:38,880 --> 00:31:40,760
You win.
Thank you. Whoo!

706
00:31:44,200 --> 00:31:46,080
Whoo! (LAUGHS)

707
00:31:47,280 --> 00:31:48,920
My God!

708
00:31:48,920 --> 00:31:50,360
Next dish is yours, Jimmy.

709
00:31:52,920 --> 00:31:54,920
I am so happy with this dish,
you know?

710
00:31:54,920 --> 00:31:56,320
I've cooked from the heart.

711
00:31:56,320 --> 00:31:59,120
Used these juices in ways
that I would really love.

712
00:31:59,120 --> 00:32:00,800
Wow.

713
00:32:00,800 --> 00:32:03,320
So if I could get one of
the top four dishes,

714
00:32:03,320 --> 00:32:05,400
it would mean the absolute world
for me.

715
00:32:05,400 --> 00:32:07,920
I just hope the judges enjoy it
as much as I do.

716
00:32:07,920 --> 00:32:09,880
What did you cook?

717
00:32:09,880 --> 00:32:13,240
Well, today I've got
a scampi Asian salad.

718
00:32:13,240 --> 00:32:15,880
It's a sashimi of scampi,

719
00:32:15,880 --> 00:32:18,760
some crispy chard
and pickles of cucumber.

720
00:32:18,760 --> 00:32:20,920
And my version of my nam jim.

721
00:32:20,920 --> 00:32:23,000
It's made with
the ginger pickling liquid.

722
00:32:24,000 --> 00:32:25,560
Lovely. We're gonna dig in.

723
00:32:56,000 --> 00:32:58,040
Jimmy, I've got a lot riding
on this one

724
00:32:58,040 --> 00:33:00,000
because you used my pickling liquors,

725
00:33:00,000 --> 00:33:03,080
so I really wanted you
to do them justice.

726
00:33:05,000 --> 00:33:07,320
And I think you've...

727
00:33:07,320 --> 00:33:11,040
..absolutely done that and
done justice to your mum as well.

728
00:33:11,040 --> 00:33:13,160
Thank you.

729
00:33:13,160 --> 00:33:15,000
You've treated the scampi
so beautifully.

730
00:33:15,000 --> 00:33:16,720
There's still that rawness to them,

731
00:33:16,720 --> 00:33:19,600
so you've got
that lovely creamy texture.

732
00:33:19,600 --> 00:33:22,280
And because it's intense
in that way,

733
00:33:22,280 --> 00:33:24,800
it goes really well
with the powerful nam jim.

734
00:33:24,800 --> 00:33:27,240
I think you've done
an absolute ripper job.

735
00:33:27,240 --> 00:33:29,200
Thank you.

736
00:33:29,200 --> 00:33:33,760
Jimmy, that is a plate
full of just O-M-G, mate.

737
00:33:33,760 --> 00:33:37,560
I don't think you could have done
Sofia's pickle liquor justice more

738
00:33:37,560 --> 00:33:38,720
if you try.

739
00:33:40,000 --> 00:33:42,040
Best thing about this dish

740
00:33:42,040 --> 00:33:44,800
is no matter what you try -

741
00:33:44,800 --> 00:33:48,760
scampi, the pickled cucumber
or the fried goodies,

742
00:33:48,760 --> 00:33:53,080
you just get this slight hum
over the top of everything

743
00:33:53,080 --> 00:33:56,840
of the pickled ginger juice
in this nam jim.

744
00:33:56,840 --> 00:34:00,000
I think it was really,
really cleverly done.

745
00:34:00,000 --> 00:34:01,960
And you've executed it to a tee,
mate.

746
00:34:01,960 --> 00:34:04,000
Oh, my gosh.

747
00:34:04,000 --> 00:34:06,120
Mama Jimmy should be very, very
proud.

748
00:34:06,120 --> 00:34:07,720
I'm so pleased.

749
00:34:12,000 --> 00:34:14,000
Thank you, buddy. Thank you.

750
00:34:15,640 --> 00:34:17,280
Next up, Audra.

751
00:34:18,760 --> 00:34:22,080
So I made a cardamom
and cinnamon kulfi.

752
00:34:22,080 --> 00:34:24,680
I think you've done
a fantastic job.

753
00:34:24,680 --> 00:34:27,280
The flavours are brilliant.

754
00:34:27,280 --> 00:34:29,200
They all go seamlessly together.

755
00:34:29,200 --> 00:34:31,720
It was super creamy as well.
Amazing.

756
00:34:31,720 --> 00:34:33,320
JEAN-CHRISTOPHE: Monsieur Tim.

757
00:34:33,320 --> 00:34:36,160
Today I've made you Thai green
curry scampi.

758
00:34:36,160 --> 00:34:39,640
That's my favourite curry I've had
so far in the MasterChef kitchen.

759
00:34:39,640 --> 00:34:42,640
Oh, wow.
Like, I'm obsessed.

760
00:34:42,640 --> 00:34:44,400
Samira, please.

761
00:34:44,400 --> 00:34:50,440
Today, I made you guys chicken kabsa
with a mint and tomato chilli salsa.

762
00:34:52,000 --> 00:34:53,600
Samira, I love it.

763
00:34:54,560 --> 00:35:00,000
Your rice is tasty, it's parfum
and it absorbs my orange rinds,

764
00:35:00,000 --> 00:35:01,720
which is not easy.

765
00:35:03,000 --> 00:35:04,560
Your dish is next, Laura.

766
00:35:04,560 --> 00:35:06,760
I've made tortellini in brodo.

767
00:35:06,760 --> 00:35:09,000
ANDY: The broth is deep. It's rich.

768
00:35:09,000 --> 00:35:14,080
It's just a really perfect dish
to go with today's challenge.

769
00:35:14,080 --> 00:35:15,720
Thank you.

770
00:35:15,720 --> 00:35:17,920
Let's taste your dish, Alana.

771
00:35:17,920 --> 00:35:20,480
I've done a burnt orange peel sorbet

772
00:35:20,480 --> 00:35:24,120
with a fennel namelaka
and a white chocolate shard.

773
00:35:24,120 --> 00:35:28,520
It's fresh, it's colourful.
It's just perfect.

774
00:35:28,520 --> 00:35:30,040
Thank you.
Thanks, Alana.

775
00:35:30,040 --> 00:35:32,120
Thanks, guys.

776
00:35:32,120 --> 00:35:33,880
Next one, Ben.

777
00:35:37,000 --> 00:35:39,240
I'm really happy with how
the dish looks.

778
00:35:39,240 --> 00:35:41,600
Hope it's gonna taste just right.

779
00:35:43,000 --> 00:35:44,000
Ooh.

780
00:35:45,000 --> 00:35:48,200
Have I balanced out the parmesan
and the pancetta flavours?

781
00:35:48,200 --> 00:35:50,880
I think so but there's only one way
to find out.

782
00:35:52,160 --> 00:35:55,080
If one thing's too strong, the whole
dish is gonna be a bit weird.

783
00:36:06,920 --> 00:36:08,640
What is the name of your dish,
please?

784
00:36:08,640 --> 00:36:11,600
Uh, so it's pan-roasted quail
with cauliflower puree,

785
00:36:11,600 --> 00:36:16,080
cauliflower leaves
and a pancetta and quail jus.

786
00:36:17,200 --> 00:36:18,920
OK, well, let's have a taste.

787
00:36:49,160 --> 00:36:51,160
I absolutely love your dish.

788
00:36:53,560 --> 00:36:57,520
I think it is very well executed.

789
00:36:57,520 --> 00:37:01,080
The cauliflower, I could sleep on it,
it's just superb.

790
00:37:01,080 --> 00:37:04,360
Sauce. I can detect your wine.

791
00:37:04,360 --> 00:37:06,960
It's gentle, but there is a reason.

792
00:37:06,960 --> 00:37:09,200
It's pure. There is depth.

793
00:37:09,200 --> 00:37:11,800
So well done.
Thank you very much.

794
00:37:11,800 --> 00:37:13,880
I love that you've used the leaves
of the cauli as well,

795
00:37:13,880 --> 00:37:16,680
but also keeps them really fresh
and green and crunchy.

796
00:37:16,680 --> 00:37:18,280
It worked perfectly.

797
00:37:19,440 --> 00:37:21,880
Ben, that's just classic cooking
done really, really well.

798
00:37:21,880 --> 00:37:25,160
Just the way that you really
carefully cook that quail,

799
00:37:25,160 --> 00:37:27,000
you kept it beautiful and pink.

800
00:37:27,000 --> 00:37:29,400
Spot on. I really loved it.
Thanks so much.

801
00:37:38,800 --> 00:37:40,480
Right, Rhiannon. Let's go.

802
00:37:43,200 --> 00:37:45,960
I always walk up to the judges
with apprehension

803
00:37:45,960 --> 00:37:47,480
because you just don't know.

804
00:37:47,480 --> 00:37:51,640
But I would love to be a contender
for the top four spot.

805
00:37:52,760 --> 00:37:57,200
Cook for immunity tomorrow and do
my Turkish aunties proud today.

806
00:37:57,200 --> 00:37:58,320
Hey, guys.

807
00:37:58,320 --> 00:38:00,120
POH: Oh!
Oh, yeah, let me at it.

808
00:38:03,400 --> 00:38:04,640
What did you do?

809
00:38:04,640 --> 00:38:06,240
I did, um, a lamb gozleme.

810
00:38:07,760 --> 00:38:10,120
Herb stalks. Where are they?
They're everywhere.

811
00:38:10,120 --> 00:38:12,200
Um, they're in the mince.

812
00:38:12,200 --> 00:38:16,720
There's a pickled one,
they're in the yoghurt.

813
00:38:46,200 --> 00:38:48,160
Is it...

814
00:38:48,160 --> 00:38:49,760
..up there...

815
00:38:52,640 --> 00:38:55,080
..with one of the tastiest things
we've had today?

816
00:38:57,560 --> 00:39:00,560
Definitely yes, yes, yes, yes.
What?!

817
00:39:00,560 --> 00:39:02,040
No way!

818
00:39:05,200 --> 00:39:07,960
It started with that pastry.

819
00:39:09,000 --> 00:39:11,880
You wanted so much to get it
wafer thin.

820
00:39:13,080 --> 00:39:14,800
And that's exactly what you've done.

821
00:39:14,800 --> 00:39:17,600
And then you can see
that it's just been stained

822
00:39:17,600 --> 00:39:21,240
by that beautiful,
abundant lamb mince filling

823
00:39:21,240 --> 00:39:22,800
that you've got inside there.

824
00:39:23,880 --> 00:39:27,200
And I was like, "Oh, she's done
my stems justice here?" You know?

825
00:39:29,200 --> 00:39:34,560
But then the pickled stem
was an absolute genius idea.

826
00:39:34,560 --> 00:39:39,320
So yes, you have done the Turkish
very, very proud.

827
00:39:39,320 --> 00:39:40,520
Yay!

828
00:39:40,520 --> 00:39:43,400
Rhiannon, it's so lovely
to see you overjoyed

829
00:39:43,400 --> 00:39:46,480
at this, like, thing that you've
learned from this community

830
00:39:46,480 --> 00:39:48,560
and be able to replicate it in here
and share it with us.

831
00:39:48,560 --> 00:39:52,080
What I love is that you pack so much
in there

832
00:39:52,080 --> 00:39:54,960
and the pastry is still super crispy.

833
00:39:54,960 --> 00:39:57,400
Yeah, really delicious dish.
Well done.

834
00:39:57,400 --> 00:39:59,000
Amazing. Thank you.

835
00:39:59,000 --> 00:40:00,560
Yay! Thanks, guys!

836
00:40:05,360 --> 00:40:07,400
We'd love to taste your dish,
Declan.

837
00:40:08,840 --> 00:40:13,840
I have made okamoniyaki
with a dashi and coral trout.

838
00:40:13,840 --> 00:40:15,800
(CHUCKLES) You can't just say it
once more.

839
00:40:15,800 --> 00:40:18,120
Okamoniyaki.
A-conomi-yaki.

840
00:40:18,120 --> 00:40:20,360
Okonomiyaki.
(JUDGES LAUGH)

841
00:40:20,360 --> 00:40:24,520
POH: I think it was really ambitious
but I think the okonomiyaki alone,

842
00:40:24,520 --> 00:40:26,080
it's really salty

843
00:40:26,080 --> 00:40:28,880
and the dashi just feels
a little bit off whack.

844
00:40:28,880 --> 00:40:31,080
Like, it's very heavy on the fish.

845
00:40:31,080 --> 00:40:33,560
Darrsh, we'd like to taste your dish
next.

846
00:40:33,560 --> 00:40:37,200
It's a blue cheese
and beetroot tartlet.

847
00:40:37,200 --> 00:40:40,200
The combination, I think it
actually works quite well,

848
00:40:40,200 --> 00:40:43,680
but some of the parts here are,
like, almost a centimetre thick.

849
00:40:43,680 --> 00:40:46,840
For something like this, you want
something thin, crisp

850
00:40:46,840 --> 00:40:48,600
that's just gonna disappear
into your mouth,

851
00:40:48,600 --> 00:40:50,080
especially with that soft filling.

852
00:40:50,080 --> 00:40:52,680
Next up, it's Theo!

853
00:40:52,680 --> 00:40:57,080
I made ginger pickled pork skewers
with dill pickle gel and brioche.

854
00:40:57,080 --> 00:40:59,200
Theo, I love the cook on the pork

855
00:40:59,200 --> 00:41:03,200
but I thought the gel was
a weird choice texturally.

856
00:41:03,200 --> 00:41:05,920
I actually don't think your brioche
were great, unfortunately.

857
00:41:05,920 --> 00:41:08,200
I think they were quite dense
and a little bit dry.

858
00:41:08,200 --> 00:41:10,640
I think you can do better.
Fair enough.

859
00:41:10,640 --> 00:41:13,120
For team herb stalks, Callum!

860
00:41:14,200 --> 00:41:17,120
In today's challenge,
I've really tried my best

861
00:41:17,120 --> 00:41:19,960
to elevate Andy's herb stalks
which otherwise might go in the bin

862
00:41:19,960 --> 00:41:21,760
into a really bougie dish.

863
00:41:21,760 --> 00:41:23,200
I just hope I've succeeded.

864
00:41:24,440 --> 00:41:27,000
Oh, he's got a... Ooh, OK.

865
00:41:27,000 --> 00:41:28,480
That is...
Whoa!

866
00:41:28,480 --> 00:41:31,600
..green.
That looks intense.

867
00:41:41,000 --> 00:41:43,920
So there's coriander parsley
noodles,

868
00:41:43,920 --> 00:41:46,760
coriander chilli tamarind sauce.

869
00:41:46,760 --> 00:41:48,560
And then I've roasted the lobster

870
00:41:48,560 --> 00:41:50,720
in a coriander makrut lime compound
butter.

871
00:42:24,800 --> 00:42:28,200
You definitely have the knack
for flavours.

872
00:42:28,200 --> 00:42:30,200
I like your sauce. It's new to me.

873
00:42:30,200 --> 00:42:33,360
I've got the concept of the
saltiness, the sweetness,

874
00:42:33,360 --> 00:42:34,720
the tamarind.

875
00:42:34,720 --> 00:42:37,080
Everything is actually
well balanced.

876
00:42:37,080 --> 00:42:39,880
I think you nailed the brief.
Thank you.

877
00:42:39,880 --> 00:42:41,880
I think it was very, very delicious.

878
00:42:41,880 --> 00:42:46,520
To the noodles, it was so fragrant
with the perfume of the herbs.

879
00:42:46,520 --> 00:42:50,160
And you really managed to jam a lot
of that flavour into the noodles.

880
00:42:50,160 --> 00:42:53,000
And you've managed to keep them
al dente, which is amazing.

881
00:42:53,000 --> 00:42:56,080
ANDY: Callum, in terms of using
the herb stems,

882
00:42:56,080 --> 00:42:59,360
so creative and so well executed
in those noodles.

883
00:43:04,200 --> 00:43:06,600
The flavour and the texture
of those noodles,

884
00:43:06,600 --> 00:43:10,480
like, it is...
It is really, really well done.

885
00:43:10,480 --> 00:43:13,280
The lobster for me
was perfectly cooked. Just set.

886
00:43:13,280 --> 00:43:16,920
That little butter over the top
was sensational.

887
00:43:16,920 --> 00:43:18,800
Thanks for the feedback.
Appreciate it.

888
00:43:24,280 --> 00:43:26,960
Andre, we'd like to taste your dish
next.

889
00:43:29,200 --> 00:43:32,040
This dish is out of the wacky brain.

890
00:43:34,040 --> 00:43:36,160
And it's probably something
the judges have never seen.

891
00:43:37,680 --> 00:43:39,640
It's nerve wracking.

892
00:43:39,640 --> 00:43:41,120
I just hope they like it!

893
00:43:55,920 --> 00:43:57,920
So the dish is a tortellini

894
00:43:57,920 --> 00:44:01,360
with orange rind and parmesan

895
00:44:01,360 --> 00:44:06,040
with a consomme of the pancetta rind
and quail.

896
00:44:06,040 --> 00:44:09,040
Finished it with a little bit
of saffron thread

897
00:44:09,040 --> 00:44:12,080
and a little parmesan rind oil.

898
00:44:12,080 --> 00:44:15,400
Well, you said it's a bit wacky.
Let's see if it's delicious.

899
00:44:53,920 --> 00:44:56,000
JEAN-CHRISTOPHE: Andre...

900
00:44:56,000 --> 00:45:00,440
..this is a magical piece
of yourself.

901
00:45:04,200 --> 00:45:05,800
Not only you've used the rinds

902
00:45:05,800 --> 00:45:07,640
but you've used the three different
rinds,

903
00:45:07,640 --> 00:45:09,880
which is not an easy combination.

904
00:45:09,880 --> 00:45:12,200
Your pasta - impeccable.

905
00:45:13,480 --> 00:45:15,880
The filling is perfect.

906
00:45:17,640 --> 00:45:20,520
Your broth is well balanced.
It's well seasoned.

907
00:45:20,520 --> 00:45:23,640
It's well cooked.
You make it look so beautiful.

908
00:45:23,640 --> 00:45:26,320
It look like is easy. It is not.

909
00:45:26,320 --> 00:45:28,200
Thank you so much. Cheers.

910
00:45:28,200 --> 00:45:34,040
For me, the thing where I know
that your wacky brain worked

911
00:45:34,040 --> 00:45:35,960
was the saffron.

912
00:45:35,960 --> 00:45:38,600
That really highlighted the orange
in here.

913
00:45:38,600 --> 00:45:41,680
And I was a little bit worried
that there would be no real

914
00:45:41,680 --> 00:45:46,200
kind of ode to all of those three
rinds in Jean-Christophe's fridge.

915
00:45:46,200 --> 00:45:50,520
The saffron was the masterstroke,
mate. I'm really proud of you.

916
00:45:51,920 --> 00:45:55,200
Andre, mate, it is dishes like this

917
00:45:55,200 --> 00:45:59,280
that prove that you are back to win
and you could bloody well do it.

918
00:45:59,280 --> 00:46:00,560
Thanks, guys. Thank you. Cheers.

919
00:46:02,200 --> 00:46:04,480
That was unbelievable.

920
00:46:06,200 --> 00:46:08,080
Cheers.

921
00:46:14,200 --> 00:46:18,200
Our leftovers left you
under the pump today.

922
00:46:19,200 --> 00:46:23,200
But you all still knocked this one
out of the park, guys.

923
00:46:23,200 --> 00:46:27,480
It was really hard to choose
just four winners.

924
00:46:30,480 --> 00:46:33,400
But if I call your name,
step forward,

925
00:46:33,400 --> 00:46:37,480
you're cooking in tomorrow's
pressure test for immunity!

926
00:46:37,480 --> 00:46:39,080
(ALL CHEER)

927
00:46:46,200 --> 00:46:47,440
Andre.

928
00:46:51,200 --> 00:46:53,560
That was a stroke of genius.

929
00:46:53,560 --> 00:46:55,920
It was wacky, but also wonderful.

930
00:46:55,920 --> 00:46:57,520
Well done.

931
00:46:57,520 --> 00:46:59,320
Nam Jimmy.

932
00:47:05,760 --> 00:47:09,200
You did those juices justice,
my friend.

933
00:47:09,200 --> 00:47:13,400
The flavour, it was bang on.
Well done.

934
00:47:13,400 --> 00:47:14,480
Snez.

935
00:47:17,560 --> 00:47:19,640
Oh, well done. Well done.

936
00:47:19,640 --> 00:47:23,720
Bowl is delicious as that, full of
guts deserves nothing but glory.

937
00:47:23,720 --> 00:47:25,520
Well done.

938
00:47:25,520 --> 00:47:26,680
Ben.

939
00:47:29,960 --> 00:47:31,400
Well done, Ben.

940
00:47:32,920 --> 00:47:37,160
We smashed that plate.
It was executed beautifully.

941
00:47:37,160 --> 00:47:38,640
Well done.
Thanks.

942
00:47:41,200 --> 00:47:43,960
Now we have unfinished business.

943
00:47:45,200 --> 00:47:47,200
There's still a massive prize
to give away.

944
00:47:48,520 --> 00:47:50,560
All four of you deserve it.

945
00:47:50,560 --> 00:47:54,160
But one of you did something
ultra unique and technical

946
00:47:54,160 --> 00:47:56,520
and did it flawlessly.

947
00:47:57,480 --> 00:47:59,920
So congratulations...

948
00:47:59,920 --> 00:48:01,280
..Andre.

949
00:48:07,880 --> 00:48:10,200
Well done, mate.

950
00:48:10,200 --> 00:48:11,960
Well done.

951
00:48:14,000 --> 00:48:16,320
Wow. Wow.

952
00:48:16,320 --> 00:48:17,920
I can't believe it.

953
00:48:17,920 --> 00:48:20,160
I'm bringing back a war chest
to the family.

954
00:48:20,160 --> 00:48:22,440
¤5,000 LG voucher.

955
00:48:22,440 --> 00:48:25,440
Wife is gonna be stoked.
The kids are going to be excited.

956
00:48:25,440 --> 00:48:27,200
Happy days.

957
00:48:27,200 --> 00:48:29,200
Andre, Jimmy, Snez and Ben,

958
00:48:29,200 --> 00:48:33,200
tomorrow one of you will be walking
out of here with immunity.

959
00:48:33,200 --> 00:48:34,520
Whoo!

960
00:48:34,520 --> 00:48:36,200
For now - night-night.

961
00:48:39,680 --> 00:48:41,360
POH: Well done, everyone!

962
00:48:43,200 --> 00:48:48,400
JEAN-CHRISTOPHE: Well, I have to say,
three of them got my fridge.

963
00:48:48,400 --> 00:48:50,920
(ALL LAUGH)

964
00:48:52,160 --> 00:48:54,760
Three... Three out of four.

965
00:49:00,200 --> 00:49:01,800
ANNOUNCER: Tomorrow night...

966
00:49:01,800 --> 00:49:05,680
Please give it up for...
Curtis Stone!

967
00:49:05,680 --> 00:49:10,200
..his pressure test already comes
with a twist.

968
00:49:10,200 --> 00:49:12,960
I'm in a pressure test.
But I'm wearing white.

969
00:49:12,960 --> 00:49:15,680
It's like a masterclass for us.
Yeah. It's great.

970
00:49:15,680 --> 00:49:18,640
But wait, there's more.

971
00:49:18,640 --> 00:49:21,600
This pressure test
will have no recipe.

972
00:49:21,600 --> 00:49:23,600
Ooh! Oh, my God.

973
00:49:23,600 --> 00:49:24,880
Ha-ha!

974
00:49:24,880 --> 00:49:26,920
I'm spiralling...
Argh!

975
00:49:26,920 --> 00:49:28,040
..out of control!

976
00:49:28,040 --> 00:49:29,960
Curtis, are any
of them doing it

977
00:49:29,960 --> 00:49:31,280
the way that
you'd do it?

978
00:49:31,280 --> 00:49:33,240
Jeez. Oops!

979
00:49:33,240 --> 00:49:35,040
No.
(ALL LAUGH)

980
00:49:41,120 --> 00:49:43,920
Captions by Red Bee Media