1
00:00:13,640 --> 00:00:16,280
SARAH: Excited to cook today?
JAMIE: Very.

2
00:00:16,280 --> 00:00:18,320
Yeah. It's good to be back.
Pumped.

3
00:00:18,320 --> 00:00:19,800
Definitely feel a little bit
of pressure

4
00:00:19,800 --> 00:00:22,000
walking into the kitchen today.

5
00:00:22,000 --> 00:00:24,680
The competition is fierce
at the moment.

6
00:00:24,680 --> 00:00:26,440
Everyone is cooking at their best...

7
00:00:27,640 --> 00:00:31,240
..because we know that the finish
line is just around the corner.

8
00:00:40,560 --> 00:00:42,520
(CONTESTANTS EXCLAIM)

9
00:00:42,520 --> 00:00:44,680
LAURA: Cloches.
Oh, my God.

10
00:00:44,680 --> 00:00:46,040
Good morning, everybody.

11
00:00:54,280 --> 00:00:55,640
What do we have here?

12
00:00:57,800 --> 00:00:59,680
POH: Morning, everyone.
CONTESTANTS: Good morning.

13
00:01:01,600 --> 00:01:05,000
This is your last shot at immunity
for the week.

14
00:01:05,000 --> 00:01:08,160
You're all fighting to join Callum
in the top five.

15
00:01:09,720 --> 00:01:12,120
Now, you all came back to win.

16
00:01:12,120 --> 00:01:14,000
In saying that, we've organised

17
00:01:14,000 --> 00:01:16,760
a little something to spur you on

18
00:01:16,760 --> 00:01:18,920
from your biggest fans.

19
00:01:20,120 --> 00:01:22,120
You can lift your cloches now.

20
00:01:26,240 --> 00:01:27,920
Oh. So cute.

21
00:01:31,800 --> 00:01:33,640
So pretty.

22
00:01:33,640 --> 00:01:35,560
Each of you has been given
a letter from home.

23
00:01:35,560 --> 00:01:36,600
WOMAN: Aw!

24
00:01:46,560 --> 00:01:48,360
BEN: Almost welling up
just looking at the letter.

25
00:01:49,760 --> 00:01:51,320
I know it's from my partner, Sandy.

26
00:01:52,400 --> 00:01:55,280
You know, I wouldn't be here
without her. It's as simple as that.

27
00:01:55,280 --> 00:01:57,920
So, this is emotional. It's full-on.

28
00:01:59,440 --> 00:02:02,160
Laura, would you like
to do the honours?

29
00:02:06,000 --> 00:02:09,840
LAURA: So, Max has written my letter
from home today,

30
00:02:09,840 --> 00:02:12,320
and I'm so excited to read it.

31
00:02:12,320 --> 00:02:13,600
(SIGHS HEAVILY)

32
00:02:13,600 --> 00:02:15,600
"Dear Loz, what a journey."

33
00:02:15,600 --> 00:02:17,080
Far out.

34
00:02:20,360 --> 00:02:23,200
"I've had the opportunity to watch
you navigate this challenge,

35
00:02:23,200 --> 00:02:26,360
"not only as a contestant,
but as a first-time mum,

36
00:02:26,360 --> 00:02:28,480
"and the impossible task
that you have made

37
00:02:28,480 --> 00:02:30,040
"has almost seemed effortless.

38
00:02:32,640 --> 00:02:35,240
"To say I'm proud of you
would be an understatement.

39
00:02:36,680 --> 00:02:39,560
"Our entire family is in awe
of the person you are

40
00:02:39,560 --> 00:02:41,480
"and the person you continue to be.

41
00:02:42,680 --> 00:02:45,040
"I know that, although Florence
is only just starting

42
00:02:45,040 --> 00:02:47,760
"to understand her surroundings,
she watches and admires you.

43
00:02:49,280 --> 00:02:52,560
"Thinking back on all the food
the experiences we have shared,

44
00:02:52,560 --> 00:02:55,120
"I'm reminded of the warmth and
the love you bring to every dish.

45
00:02:57,040 --> 00:03:00,680
"So I leave you with this - cook
with the values that you hold dear.

46
00:03:00,680 --> 00:03:02,800
"Be bold.
Leave nothing on the table.

47
00:03:03,880 --> 00:03:07,240
"We love you with all our hearts.
Max, Floss and Alf."

48
00:03:09,440 --> 00:03:10,480
So sweet.

49
00:03:13,640 --> 00:03:15,320
It's...it's really beautiful.

50
00:03:15,320 --> 00:03:16,520
I think, sometimes, like,

51
00:03:16,520 --> 00:03:17,880
you get caught up in life,

52
00:03:17,880 --> 00:03:20,320
and you don't really have
the opportunities

53
00:03:20,320 --> 00:03:23,320
to tell someone you love so much
how much they mean to you.

54
00:03:23,320 --> 00:03:25,560
So to have that,
I think it's really special.

55
00:03:25,560 --> 00:03:26,960
Um...

56
00:03:26,960 --> 00:03:30,800
..just all makes it so worth it.

57
00:03:30,800 --> 00:03:34,520
Knowing how much everyone
has sacrificed for me to be here,

58
00:03:34,520 --> 00:03:38,800
it's the motivation I need
at the right time.

59
00:03:40,880 --> 00:03:42,320
Great.

60
00:03:43,680 --> 00:03:47,200
This is most likely Jamie
cries on the bingo card.

61
00:03:47,200 --> 00:03:49,080
(LAUGHTER)

62
00:03:51,040 --> 00:03:53,680
Clare wrote me the letter.
She's my beautiful partner.

63
00:03:53,680 --> 00:03:55,560
She knows how to get
the best out of me,

64
00:03:55,560 --> 00:03:57,760
and I'm very lucky
to have her in my life.

65
00:03:58,960 --> 00:04:00,000
"Hey, my darling.

66
00:04:01,120 --> 00:04:02,680
"I've been thinking
about what to say,

67
00:04:02,680 --> 00:04:05,600
"but you really don't need
a pep talk or advice.

68
00:04:05,600 --> 00:04:08,440
"You just need to hear this -
you've already done it...

69
00:04:10,720 --> 00:04:12,480
"..the hard part, you've shown up.

70
00:04:13,800 --> 00:04:16,440
"I think you're the most
courageous person I know.

71
00:04:16,440 --> 00:04:18,040
"There aren't many people
brave enough

72
00:04:18,040 --> 00:04:20,400
"to put themselves out there
day after day,

73
00:04:20,400 --> 00:04:24,640
"but you have, and I'm so
bloody proud of you.

74
00:04:24,640 --> 00:04:26,800
"You're a walking example
of how to use this life

75
00:04:26,800 --> 00:04:29,000
"we've been gifted to our kids.

76
00:04:29,000 --> 00:04:31,840
"You're showing Amelie,
Estelle and Arch

77
00:04:31,840 --> 00:04:34,440
"that turning up matters,
that working hard matters.

78
00:04:35,680 --> 00:04:38,000
"Take a minute to enjoy
this experience.

79
00:04:38,000 --> 00:04:40,960
"We're all here cheering you on.
We love you so much.

80
00:04:40,960 --> 00:04:42,600
"Love you always, Clare."

81
00:04:44,640 --> 00:04:46,200
Whew.

82
00:04:51,880 --> 00:04:55,240
Just having it reiterated
that showing up is the main point

83
00:04:55,240 --> 00:04:58,400
and working hard
is what it's all about,

84
00:04:58,400 --> 00:05:00,640
and results will come.

85
00:05:00,640 --> 00:05:02,640
I did need this one.

86
00:05:02,640 --> 00:05:05,720
Knowing that their support at home
is the only thing

87
00:05:05,720 --> 00:05:07,080
that can keep you going

88
00:05:07,080 --> 00:05:09,040
through this part
of the competition.

89
00:05:16,160 --> 00:05:19,800
Oh, my God, so cute.

90
00:05:21,120 --> 00:05:23,280
SOFIA: Oh, it's very colourful.

91
00:05:23,280 --> 00:05:24,640
I know.

92
00:05:24,640 --> 00:05:27,600
I've got two handprints
from each of my daughters

93
00:05:27,600 --> 00:05:28,920
and these love heart stickers.

94
00:05:28,920 --> 00:05:31,880
There's a little bit of mess.
There's a little bit of colour.

95
00:05:31,880 --> 00:05:33,400
This is home for me.

96
00:05:34,760 --> 00:05:36,760
"Depinder, how far you have come.

97
00:05:39,720 --> 00:05:42,280
"The cat is out of the bag.
Apparently, you can cook."

98
00:05:42,280 --> 00:05:44,040
(LAUGHS)

99
00:05:44,040 --> 00:05:46,720
"You can no longer keep that secret.

100
00:05:46,720 --> 00:05:50,880
"But I'm so glad you can do
what you've always wanted -

101
00:05:50,880 --> 00:05:53,080
"bring people together over a meal."

102
00:05:53,080 --> 00:05:54,960
"Belonging to the generation

103
00:05:54,960 --> 00:05:59,080
"that has one foot in both cultures,
Indian and Australian...

104
00:06:00,120 --> 00:06:04,880
"..you make me hopeful for our girls
and the next generation who see this

105
00:06:04,880 --> 00:06:07,920
"and feel empowered
to pursue their dreams,

106
00:06:07,920 --> 00:06:09,160
"just like you have.

107
00:06:10,120 --> 00:06:12,880
"So whatever happens,
you're our role model,

108
00:06:12,880 --> 00:06:14,320
"and we stand with you.

109
00:06:15,640 --> 00:06:18,800
"PS - You're lucky I could stop them
with one hand print."

110
00:06:21,080 --> 00:06:22,280
These are my daughters.

111
00:06:22,280 --> 00:06:24,520
This is Meher's handprint,
and this is Piri's.

112
00:06:25,640 --> 00:06:27,320
Meher's got really nice, long hands.

113
00:06:27,320 --> 00:06:30,000
Piri's got little stubby hands
like her dad.

114
00:06:33,280 --> 00:06:35,040
Cooking is an expression
of love for me.

115
00:06:35,040 --> 00:06:38,440
And the fam's just written
this beautiful letter.

116
00:06:38,440 --> 00:06:42,120
It's recalibrated why I'm here,
what I'm here to do.

117
00:06:42,120 --> 00:06:43,840
And it's just ignited more

118
00:06:43,840 --> 00:06:47,320
of that fire in me
that I need to get through this.

119
00:06:56,840 --> 00:06:59,440
"Hi, Ben. Reading my handwriting
is going to be your toughest

120
00:06:59,440 --> 00:07:01,040
"challenge so far
in the competition."

121
00:07:01,040 --> 00:07:02,760
(LAUGHTER)

122
00:07:04,720 --> 00:07:07,560
In one sentence, you can tell
why you're meant to be together.

123
00:07:07,560 --> 00:07:09,440
Yeah, yeah.
(LAUGHTER)

124
00:07:09,440 --> 00:07:12,320
"Um, anyway. Wow, what a ride.

125
00:07:12,320 --> 00:07:14,880
"You're back in your element
and absolutely owning it.

126
00:07:14,880 --> 00:07:17,320
"You said you were going
to put 110% into every cook,

127
00:07:17,320 --> 00:07:18,800
"and that's exactly
what you've done.

128
00:07:20,880 --> 00:07:22,800
"You've made a big sacrifice
to be away from home,

129
00:07:22,800 --> 00:07:24,520
"and Layla and Lexi
miss you immensely.

130
00:07:24,520 --> 00:07:27,000
"But to be honest,
mostly they're just thrilled

131
00:07:27,000 --> 00:07:28,600
"and so proud of their dad.

132
00:07:29,600 --> 00:07:32,040
"When I asked if they want Daddy
to come home soon,

133
00:07:32,040 --> 00:07:35,160
"the answer was, 'Not yet. We want
him to win or to try and win.'

134
00:07:36,800 --> 00:07:38,360
"I can't wait to have you home.

135
00:07:38,360 --> 00:07:39,760
"The lawns are rather long..."

136
00:07:39,760 --> 00:07:41,280
(LAUGHTER)

137
00:07:41,280 --> 00:07:44,400
"..dinners are a bit dull,
and the cats are glaring at me.

138
00:07:44,400 --> 00:07:46,120
"But hang in there.
Don't come home too soon.

139
00:07:46,120 --> 00:07:47,760
"I love you. Sandy."
Oh.

140
00:07:54,440 --> 00:07:55,440
Ah.

141
00:07:56,440 --> 00:08:00,960
"Dear Mum, here you are again,
'Back To Win'.

142
00:08:00,960 --> 00:08:02,840
"You work so hard and put
so much dedication

143
00:08:02,840 --> 00:08:06,560
"into everything you do,
so keep doing what you do best -

144
00:08:06,560 --> 00:08:08,080
"keeping your head cool,

145
00:08:08,080 --> 00:08:11,520
"your hair slicked back
and your eyes on the prize.

146
00:08:11,520 --> 00:08:13,480
"Never forget how much
you mean to me.

147
00:08:13,480 --> 00:08:14,840
"Love, Phoenix."

148
00:08:16,240 --> 00:08:17,520
It's really special.

149
00:08:19,080 --> 00:08:20,760
My gosh.

150
00:08:20,760 --> 00:08:23,680
When we see you guys
tearing around like daredevils,

151
00:08:23,680 --> 00:08:28,160
it's really easy to forget
that you're husbands, wives,

152
00:08:28,160 --> 00:08:30,400
partners, mothers,

153
00:08:30,400 --> 00:08:32,960
and it takes so much sacrifice.

154
00:08:32,960 --> 00:08:35,760
We are so grateful,
and we don't take it for granted.

155
00:08:37,240 --> 00:08:39,000
Thank you all so much
for sharing with us.

156
00:08:42,040 --> 00:08:46,880
Without a doubt, family is one
of the strongest motivators.

157
00:08:46,880 --> 00:08:50,080
And today, yours needs
to be the inspiration

158
00:08:50,080 --> 00:08:52,360
for an immunity-winning dish.

159
00:08:53,440 --> 00:08:58,240
We are looking for a connection
to your family, through your food,

160
00:08:58,240 --> 00:09:02,000
because the best kind of food
is the food that's made from in here.

161
00:09:03,400 --> 00:09:06,400
You'll have 75 minutes.

162
00:09:06,400 --> 00:09:07,800
JAMIE: Wow.

163
00:09:07,800 --> 00:09:09,600
Pantry and garden,

164
00:09:09,600 --> 00:09:11,320
they are open today.

165
00:09:12,640 --> 00:09:15,840
Whoever brings us the best dish
will win immunity.

166
00:09:15,840 --> 00:09:17,360
Are we ready?

167
00:09:19,040 --> 00:09:21,160
Your 75 minutes starts now.

168
00:09:21,160 --> 00:09:23,640
(APPLAUSE)
JEAN-CHRISTOPHE: Allez! Good luck.

169
00:09:26,280 --> 00:09:28,000
CALLUM: Go, Jamie, good pace.
Go, Sar.

170
00:09:28,000 --> 00:09:29,840
LAURA: That's called
cutting someone off, Jamie.

171
00:09:29,840 --> 00:09:32,560
JAMIE: It's called being faster
than them.

172
00:09:32,560 --> 00:09:35,720
I'm so overwhelmed
with all the love,

173
00:09:35,720 --> 00:09:37,720
the gratitude that I'm feeling
for my family.

174
00:09:37,720 --> 00:09:42,000
They're the ones that motivate me
to cook better, to do better.

175
00:09:42,000 --> 00:09:43,320
Um...

176
00:09:43,320 --> 00:09:46,000
So, I'm thinking of all the dishes
that I've done in the past,

177
00:09:46,000 --> 00:09:48,320
something that they've all
appreciated,

178
00:09:48,320 --> 00:09:50,080
but there's a lot to choose from.

179
00:09:51,520 --> 00:09:53,320
LAURA: You forget how heavy
these things get.

180
00:09:53,320 --> 00:09:54,560
SARAH: I know.

181
00:09:57,040 --> 00:09:59,600
BEN: Knowing that support from home,
Sandy and the kids,

182
00:09:59,600 --> 00:10:01,000
it's just amazing.

183
00:10:01,000 --> 00:10:04,240
So I'm thinking about how I can
tell a story through a dish.

184
00:10:04,240 --> 00:10:07,280
And growing up in New Zealand,
it's very outdoors.

185
00:10:07,280 --> 00:10:10,960
Lots of time by the sea with my dad,
my mum.

186
00:10:10,960 --> 00:10:14,160
We would often go fishing,
and we'd often collect shellfish.

187
00:10:14,160 --> 00:10:16,560
And so, immediately, I think
I've got to cook those things.

188
00:10:16,560 --> 00:10:17,920
(SPEAKS INDISTINCTLY)

189
00:10:21,560 --> 00:10:22,840
CALLUM: Go, Sar.

190
00:10:25,480 --> 00:10:27,360
They're all here to win,
and I hope that letter

191
00:10:27,360 --> 00:10:29,880
was the thing that they needed
to just give them that jolt

192
00:10:29,880 --> 00:10:32,880
to the finish line.
ANDY: Yeah. Perfect timing, right?

193
00:10:32,880 --> 00:10:34,080
One of them's getting immunity.

194
00:10:34,080 --> 00:10:36,040
One of them's going in the top five,
and the other four,

195
00:10:36,040 --> 00:10:38,520
they're going to have to do it
the hard way in the elimination,

196
00:10:38,520 --> 00:10:40,840
where they're up against some
stiff competition.

197
00:10:40,840 --> 00:10:44,440
So I think everyone is going
to bring their A-game today.

198
00:10:44,440 --> 00:10:47,280
Poh, if I was meeting you
for the first time...

199
00:10:47,280 --> 00:10:48,280
Yeah?

200
00:10:48,280 --> 00:10:50,480
..what would you cook me
that represents you and your family?

201
00:10:50,480 --> 00:10:52,760
I think I would cook
this taro dumpling.

202
00:10:52,760 --> 00:10:55,560
It's filled with a yam bean
and dried shrimp.

203
00:10:55,560 --> 00:10:57,080
Why? Why that dish?
In a broth.

204
00:10:57,080 --> 00:10:58,960
Because it's one of my first
memories of being able

205
00:10:58,960 --> 00:11:00,280
to help in the kitchen.

206
00:11:00,280 --> 00:11:02,880
And I just have this vision
of Mum's side of the family,

207
00:11:02,880 --> 00:11:05,080
all the women in a wet kitchen,
outside,

208
00:11:05,080 --> 00:11:06,840
squatting and making
the dumplings together.

209
00:11:06,840 --> 00:11:08,200
Cool.
Yeah.

210
00:11:10,440 --> 00:11:12,600
CALLUM: Lovely basket of produce
there, Cheffy.

211
00:11:12,600 --> 00:11:14,280
Thank you, Chef. And...

212
00:11:15,480 --> 00:11:16,840
..I've got a car.

213
00:11:16,840 --> 00:11:17,880
(LAUGHS)

214
00:11:17,880 --> 00:11:19,440
Oh, mate. That's wicked.
Thanks, Arch.

215
00:11:19,440 --> 00:11:20,960
Love it. All the inspo you need.

216
00:11:20,960 --> 00:11:22,440
Yeah, mate. (CHUCKLES)

217
00:11:23,720 --> 00:11:27,600
My idea is spawning
from family meal, backyard,

218
00:11:27,600 --> 00:11:29,160
but elevated.

219
00:11:29,160 --> 00:11:31,960
I'm in hospo,
so my weekend is Monday, Tuesday.

220
00:11:31,960 --> 00:11:34,560
So the kids come home from school
on a Monday,

221
00:11:34,560 --> 00:11:37,520
fire up the hibachi,
cook a beautiful piece of steak.

222
00:11:37,520 --> 00:11:40,800
And the one thing that I always
get asked for is miso eggplant.

223
00:11:40,800 --> 00:11:43,320
It's, like, everyone in the house's
favourite thing to have.

224
00:11:43,320 --> 00:11:44,960
It's something
that I absolutely love.

225
00:11:44,960 --> 00:11:47,360
My idea today is going
to be transporting the judges

226
00:11:47,360 --> 00:11:49,600
onto my back deck
with a cheeky beer,

227
00:11:49,600 --> 00:11:53,160
a beautifully cooked piece of meat
and some perfect accompaniments.

228
00:11:54,360 --> 00:11:56,800
I'm going to cook
a beautiful piece of Wagyu.

229
00:11:56,800 --> 00:11:59,200
I'm just going to make
a really rich jus.

230
00:12:03,440 --> 00:12:05,560
So, for me,
today is about pared-back,

231
00:12:05,560 --> 00:12:07,920
beautiful cooking done well.

232
00:12:07,920 --> 00:12:09,800
It all starts with this -
make delicious food.

233
00:12:09,800 --> 00:12:11,640
Put it on the plate, tell a story.

234
00:12:15,920 --> 00:12:17,560
Can I say something?
LAURA: Yes.

235
00:12:17,560 --> 00:12:19,960
Is that...? So that's
your husband's handwriting?

236
00:12:19,960 --> 00:12:21,680
Yeah. It's incredible. It's incre...

237
00:12:21,680 --> 00:12:22,960
It's better than mine.
He's very neat.

238
00:12:22,960 --> 00:12:25,000
He's so neat.
Wow. I'm impressed.

239
00:12:25,000 --> 00:12:27,240
He's very neat with everything
but housekeeping.

240
00:12:27,240 --> 00:12:29,360
(BOTH LAUGH)

241
00:12:29,360 --> 00:12:32,200
Max and I's love story can
be summed up with one word,

242
00:12:32,200 --> 00:12:34,280
and that is honestly 'food'.

243
00:12:34,280 --> 00:12:36,640
We met when I was 19,

244
00:12:36,640 --> 00:12:39,600
working at Orana for Jock,

245
00:12:39,600 --> 00:12:42,200
surrounded by native
Australian food.

246
00:12:42,200 --> 00:12:44,280
And I think, for me, like,
trying new dishes,

247
00:12:44,280 --> 00:12:48,640
cooking together, going fishing,
foraging for our own food,

248
00:12:48,640 --> 00:12:50,800
like, that's where we have
our most fun.

249
00:12:51,840 --> 00:12:55,960
And I want to put that into a dish
that would make him so proud.

250
00:12:55,960 --> 00:12:59,920
I'm going to make a dish
called Native Australian Summer.

251
00:12:59,920 --> 00:13:03,960
Um, and for me,
this is, um, a dish

252
00:13:03,960 --> 00:13:08,440
that, um, is inspired by a trip
that Max and I took with Florence

253
00:13:08,440 --> 00:13:09,840
to the Northern Territory.

254
00:13:14,720 --> 00:13:18,560
I just remember landing
upon this native apple tree,

255
00:13:18,560 --> 00:13:22,680
and the green ant nests
almost exploding onto you.

256
00:13:22,680 --> 00:13:26,080
It's so special being
in such a sacred place.

257
00:13:26,080 --> 00:13:28,520
So I'm going to make a dish
that's all about that today,

258
00:13:28,520 --> 00:13:32,120
and really capturing that moment
that was so special,

259
00:13:32,120 --> 00:13:33,600
and presenting it to the judges.

260
00:13:35,440 --> 00:13:36,960
All the feels. (LAUGHS)

261
00:13:36,960 --> 00:13:38,760
So on the bottom of this dessert,

262
00:13:38,760 --> 00:13:41,280
I want to have
a wattleseed puff pastry.

263
00:13:42,840 --> 00:13:44,120
Then sitting on top of that,

264
00:13:44,120 --> 00:13:46,360
I'm going to have a cinnamon myrtle
creme patissiere.

265
00:13:46,360 --> 00:13:47,520
And then on top of that,

266
00:13:47,520 --> 00:13:50,280
I'm going to have
a smoked-paperbark ice-cream

267
00:13:50,280 --> 00:13:52,240
and cover that with green ants,

268
00:13:52,240 --> 00:13:56,600
just to really transport the judges
to that particular memory.

269
00:14:00,560 --> 00:14:04,920
The first thing I crack onto
is burning and smoking my paperbark.

270
00:14:06,160 --> 00:14:07,520
CALLUM: Paperbark, Loz?

271
00:14:07,520 --> 00:14:08,960
Yeah.
Nice.

272
00:14:08,960 --> 00:14:11,160
Smoked paperbark ice-cream.

273
00:14:11,160 --> 00:14:12,560
I'm then going to infuse it
into some milk

274
00:14:12,560 --> 00:14:16,880
to really bring out a nice smoky
flavour across the ice-cream.

275
00:14:16,880 --> 00:14:19,120
I'm just making an absolute mess,
but that's OK.

276
00:14:20,240 --> 00:14:22,840
I'm just pulling little bits
of everything I've learnt

277
00:14:22,840 --> 00:14:25,720
along the way and putting that
into this dish.

278
00:14:25,720 --> 00:14:27,160
That's done.

279
00:14:29,280 --> 00:14:32,280
Oh, it would be absolutely
incredible to get top five today,

280
00:14:32,280 --> 00:14:36,920
especially, um, you know, on a dish
that does mean so much to me.

281
00:14:36,920 --> 00:14:40,200
I came here to make it to the end.
I came here to win.

282
00:14:40,200 --> 00:14:42,200
And now that I'm this close...

283
00:14:44,080 --> 00:14:48,920
..I feel like everything is riding
on this dessert being perfect...

284
00:14:48,920 --> 00:14:50,240
Come on, come on, come on.

285
00:14:50,240 --> 00:14:53,520
..to be able to really show
Max and Floss,

286
00:14:53,520 --> 00:14:56,120
every single sacrifice you made
is so worth it.

287
00:15:01,400 --> 00:15:03,960
ANDY: 15 minutes down.
You got one hour to go.

288
00:15:03,960 --> 00:15:05,680
One hour to go!

289
00:15:12,080 --> 00:15:13,240
Oh, thank you, Chef.

290
00:15:13,240 --> 00:15:14,760
(LAUGHS) Sorry about that.

291
00:15:18,760 --> 00:15:21,600
The fam's just written
this beautiful letter.

292
00:15:21,600 --> 00:15:24,600
And I think it's just re-centered
everything for me.

293
00:15:25,600 --> 00:15:29,160
So I think I'm gonna hone
into my traditional cooking,

294
00:15:29,160 --> 00:15:30,640
and I'm going to create a dish

295
00:15:30,640 --> 00:15:33,280
that means a lot to both
my husband and myself...

296
00:15:34,640 --> 00:15:36,720
..which hopefully wows
the judges today.

297
00:15:36,720 --> 00:15:41,040
My husband and I both travelled
a lot together after we got married,

298
00:15:41,040 --> 00:15:44,640
and the one place that we went to
and we fell in love with was Kerala.

299
00:15:46,520 --> 00:15:49,240
They do this sadya,
which is a beautiful feast

300
00:15:49,240 --> 00:15:51,960
on a banana leaf, and it's, like,
the most beautiful thing -

301
00:15:51,960 --> 00:15:53,600
brings people together.

302
00:15:54,960 --> 00:15:58,040
A sadya has got, like, 15,
20 dishes.

303
00:15:58,040 --> 00:15:59,440
Obviously, I've got 75 minutes.

304
00:15:59,440 --> 00:16:01,080
I can't do 15, 20 dishes,

305
00:16:01,080 --> 00:16:04,560
but I'm going to try and nail
at least six or seven of those.

306
00:16:04,560 --> 00:16:06,560
We loved it so much

307
00:16:06,560 --> 00:16:08,920
that the following year,
for our anniversary,

308
00:16:08,920 --> 00:16:11,720
we actually had
the entire fam come over,

309
00:16:11,720 --> 00:16:13,240
and we cooked 'em a sadya.

310
00:16:13,240 --> 00:16:14,640
So, yeah,

311
00:16:14,640 --> 00:16:16,240
it's a very-close-to-my-heart
kind of a meal.

312
00:16:16,240 --> 00:16:18,120
So, the elements of my sadya

313
00:16:18,120 --> 00:16:20,800
are going to be Malabar fish curry,

314
00:16:20,800 --> 00:16:22,760
beetroot curd rice,

315
00:16:22,760 --> 00:16:24,560
sampuri,

316
00:16:24,560 --> 00:16:26,800
pineapple curry,

317
00:16:26,800 --> 00:16:30,800
uttapam,
as well as an allam chutney.

318
00:16:30,800 --> 00:16:33,040
Got no time to waste today.

319
00:16:33,040 --> 00:16:34,720
Time is definitely going
to be an issue,

320
00:16:34,720 --> 00:16:36,920
so just working as fast
as I can here.

321
00:16:38,200 --> 00:16:40,720
Cooking is an expression
of love for me.

322
00:16:40,720 --> 00:16:43,920
And I'm going to use this love
and support from the fam

323
00:16:43,920 --> 00:16:46,040
as a superpower.

324
00:16:46,040 --> 00:16:49,000
I'm going to try my hardest
to win immunity today.

325
00:16:56,600 --> 00:16:59,560
Winning immunity today will put me
straight into the top five.

326
00:16:59,560 --> 00:17:02,600
It's further than I've ever been
in this competition.

327
00:17:02,600 --> 00:17:04,880
I'm going to be channelling
every bit of emotion and feeling

328
00:17:04,880 --> 00:17:06,800
and, hopefully, it'll get me safe.

329
00:17:06,800 --> 00:17:09,480
SOFIA: Holy moly!
Lucky day.

330
00:17:09,480 --> 00:17:11,000
I've just been fishing.
(LAUGHS)

331
00:17:11,000 --> 00:17:12,960
I wish.
Yes, please.

332
00:17:12,960 --> 00:17:14,160
Yeah.

333
00:17:14,160 --> 00:17:17,120
So, thinking of family life,
growing up in New Zealand,

334
00:17:17,120 --> 00:17:19,320
my earliest memories
are about doing things like fishing

335
00:17:19,320 --> 00:17:20,760
and collecting shellfish
with family.

336
00:17:20,760 --> 00:17:22,080
It's something that's passed on.

337
00:17:23,760 --> 00:17:25,240
I'm doing the same thing
with my children.

338
00:17:26,520 --> 00:17:29,040
I've just started teaching Lexi
and Layla how to fish.

339
00:17:29,040 --> 00:17:31,360
They've held the rod,
they've even caught their own fish,

340
00:17:31,360 --> 00:17:32,880
and they're into it.

341
00:17:35,000 --> 00:17:37,760
You have a really good day fishing,
you might catch a kingfish.

342
00:17:37,760 --> 00:17:40,400
And also, the other, um, ingredients
are all things

343
00:17:40,400 --> 00:17:41,760
that we'd find in our garden
at home.

344
00:17:41,760 --> 00:17:43,240
So, it's a very humble dish.

345
00:17:43,240 --> 00:17:44,640
CALLUM: Nice fish work, Benny.

346
00:17:44,640 --> 00:17:46,680
Cheers, mate.

347
00:17:46,680 --> 00:17:48,520
But it's going to be elevated
to MasterChef standards

348
00:17:48,520 --> 00:17:50,240
with my feelings for my family
all mixed in with it.

349
00:17:51,880 --> 00:17:55,520
Today, I'm going to make
a pan-roasted kingfish with clams,

350
00:17:55,520 --> 00:17:58,320
herb gnocchi,
and a vermouth cream sauce.

351
00:17:58,320 --> 00:18:00,760
Good dishes aren't good enough.
They've got to be great dishes.

352
00:18:01,840 --> 00:18:03,520
So, I'm just going to try
to put my feelings

353
00:18:03,520 --> 00:18:05,640
and emotions into this dish
and make it really sing

354
00:18:05,640 --> 00:18:07,000
of family and love.

355
00:18:11,360 --> 00:18:14,840
Honestly, I feel like
it was just this switch

356
00:18:14,840 --> 00:18:18,680
in my brain to have this beautiful
letter from my son.

357
00:18:18,680 --> 00:18:20,200
In the competition,

358
00:18:20,200 --> 00:18:22,280
I think it's a lot about
where your head's at,

359
00:18:22,280 --> 00:18:25,240
and that's definitely helped
to get me back into the zone.

360
00:18:25,240 --> 00:18:29,000
I have decided to cook a dish
that brings together two

361
00:18:29,000 --> 00:18:30,720
of my son's loves -

362
00:18:30,720 --> 00:18:33,880
sausages on bread and yakitori.

363
00:18:33,880 --> 00:18:37,320
We absolutely love
the flavours of yakitori,

364
00:18:37,320 --> 00:18:39,040
so I'm going to make my own
kind of tare

365
00:18:39,040 --> 00:18:40,880
that I'm going to glaze
on my sausages,

366
00:18:40,880 --> 00:18:42,400
so my boudin blanc,

367
00:18:42,400 --> 00:18:46,200
and milk buns
which I'm going to serve them with.

368
00:18:46,200 --> 00:18:47,920
Yeah, just have
a bit of fun with it.

369
00:18:47,920 --> 00:18:50,880
It sounds like a really simple dish,

370
00:18:50,880 --> 00:18:53,440
but this is not your typical
sausage in bread.

371
00:18:53,440 --> 00:18:54,640
This is highly technical.

372
00:18:56,000 --> 00:19:00,920
My milk buns, they're a tricky
type of bun to make in general,

373
00:19:00,920 --> 00:19:03,720
so I really need
to get them perfect.

374
00:19:03,720 --> 00:19:07,200
And, um, there's a lot
of kind of elements going on there
with the sausage.

375
00:19:08,360 --> 00:19:12,960
Boudin blanc is basically a sausage,
but it has no encasing.

376
00:19:12,960 --> 00:19:16,320
So, it's a really tricky technique
to get right.

377
00:19:16,320 --> 00:19:20,400
Honestly, um, I know that my son
would devour this dish

378
00:19:20,400 --> 00:19:22,040
if I pull it off.

379
00:19:22,040 --> 00:19:24,280
I'm throwing everything at this one
because, first of all,

380
00:19:24,280 --> 00:19:25,560
I want to impress the judges.

381
00:19:25,560 --> 00:19:29,600
But secondly, I want my son
to be really proud of this dish.

382
00:19:29,600 --> 00:19:31,040
She's working. Come on.

383
00:19:34,080 --> 00:19:36,520
LAURA: I love basing dishes
off memories

384
00:19:36,520 --> 00:19:38,480
that I've made with my family.

385
00:19:38,480 --> 00:19:43,000
So this dessert is all
about landing upon this native

386
00:19:43,000 --> 00:19:44,920
apple tree during this holiday

387
00:19:44,920 --> 00:19:47,440
that Max and I had with Florence
in the Northern Territory.

388
00:19:47,440 --> 00:19:48,440
Whew!

389
00:19:50,000 --> 00:19:52,760
So far,
my smoked paperbark ice-cream

390
00:19:52,760 --> 00:19:56,640
is in the churner,
and I'm making my pastries.

391
00:19:56,640 --> 00:19:59,440
CALLUM: Pastry, Loz?
It's a wattleseed rough puff.

392
00:19:59,440 --> 00:20:00,440
Nice.

393
00:20:00,440 --> 00:20:02,480
Just obviously
pressed for time with that.

394
00:20:02,480 --> 00:20:04,600
And I now need
to laminate this pastry

395
00:20:04,600 --> 00:20:07,520
by folding it into a book,
rolling it out,

396
00:20:07,520 --> 00:20:10,200
until I've got four beautiful folds.

397
00:20:10,200 --> 00:20:12,600
Come on, come on, come on, come on.

398
00:20:12,600 --> 00:20:14,480
I want those layers to replicate

399
00:20:14,480 --> 00:20:17,040
the layers
that a paperbark tree would have,

400
00:20:17,040 --> 00:20:19,440
that they're so thin you could
almost peel them back.

401
00:20:20,720 --> 00:20:21,800
Yeah, we'll see.

402
00:20:21,800 --> 00:20:23,560
I know I can get it done
in this amount of time.

403
00:20:23,560 --> 00:20:25,640
It's going to be an absolute push
to the end,

404
00:20:25,640 --> 00:20:28,200
but everything is on the line today,

405
00:20:28,200 --> 00:20:30,160
and I think if today
you're not pushing yourself,

406
00:20:30,160 --> 00:20:31,400
you're not going to win immunity.

407
00:20:35,320 --> 00:20:38,880
We want a dish from the heart.
40 minutes to go!
Come on, everybody!

408
00:20:40,560 --> 00:20:42,400
JAMIE: Alright, let's go.

409
00:20:43,600 --> 00:20:45,640
DEPINDER: Getting salt, salt, salt,
salt, salt, salt, salt!

410
00:20:45,640 --> 00:20:46,880
Take this, I like this.

411
00:20:47,920 --> 00:20:50,160
I've got so much to do for my sadya.

412
00:20:50,160 --> 00:20:55,040
So I have to be cooking more
than one element at any given time.

413
00:20:55,040 --> 00:20:56,640
Oh, shit.

414
00:20:56,640 --> 00:20:58,520
And I think that's the only way

415
00:20:58,520 --> 00:21:00,800
to get through this cook
and get everything done.

416
00:21:02,680 --> 00:21:06,640
So far, my beetroot curd rice
is done. It's chilling.

417
00:21:06,640 --> 00:21:07,800
It's amazing.

418
00:21:07,800 --> 00:21:10,680
My fish curry base is done,
but I am feeling stressed

419
00:21:10,680 --> 00:21:13,000
because there is still
so much to do.

420
00:21:13,000 --> 00:21:14,440
Where did the time go?

421
00:21:14,440 --> 00:21:17,040
Depinder.
Hey, guys.

422
00:21:17,040 --> 00:21:18,600
What are you cooking?

423
00:21:18,600 --> 00:21:20,520
So, my husband and I,
about five years ago,

424
00:21:20,520 --> 00:21:21,760
travelled to Kerala

425
00:21:21,760 --> 00:21:24,320
and the one thing we had
and we loved was the sadya,

426
00:21:24,320 --> 00:21:26,480
which is kind of like a feast
served on a banana leaf.

427
00:21:28,120 --> 00:21:30,440
Tell us what... What are the dishes?

428
00:21:30,440 --> 00:21:33,880
So on the sadya,
I'm doing a Malabar fish curry.

429
00:21:33,880 --> 00:21:37,320
I'm doing an allam chutney,
which is a ginger-based chutney.

430
00:21:37,320 --> 00:21:38,400
It's got a lot of flavour in it.

431
00:21:38,400 --> 00:21:42,360
I'm doing beetroot curd rice,
and I'm also going to do uttapam,

432
00:21:42,360 --> 00:21:44,200
which is like a version of dosa.

433
00:21:44,200 --> 00:21:45,280
So I'm going to do all of that.

434
00:21:45,280 --> 00:21:48,720
And I'm also going to do, like,
a pineapple curry on the side.

435
00:21:48,720 --> 00:21:50,560
There's a lot there.
My head's spinning.

436
00:21:50,560 --> 00:21:51,960
There's a lot there.
I know, I'm sorry.

437
00:21:51,960 --> 00:21:54,760
This has to be
your best curry, right?
I hope so.

438
00:21:54,760 --> 00:21:56,600
Your best group of curries!
Yeah, I hope so.

439
00:21:56,600 --> 00:21:57,920
And that's what it's going to take

440
00:21:57,920 --> 00:22:01,400
because we've had
some unbelievable curries.

441
00:22:01,400 --> 00:22:03,000
Yeah.

442
00:22:03,000 --> 00:22:05,720
So it's just got to be next level,

443
00:22:05,720 --> 00:22:09,920
and you have to push yourself
to the absolute limit.
Yeah.

444
00:22:09,920 --> 00:22:14,080
Like, everything needs to be perfect
to get you that immunity spot.

445
00:22:27,120 --> 00:22:29,240
Bring us something
your biggest fans would love!

446
00:22:29,240 --> 00:22:31,880
30 minutes to go!
ANDY: Let's go!

447
00:22:31,880 --> 00:22:34,840
(APPLAUSE)

448
00:22:36,280 --> 00:22:38,160
JEAN-CHRISTOPHE: Wow.
Are you OK, Depinder?

449
00:22:38,160 --> 00:22:41,800
Uh, yeah, I'm OK. I don't know.

450
00:22:43,480 --> 00:22:46,760
I definitely feel the pressure
because I've got 30 minutes to go,

451
00:22:46,760 --> 00:22:48,640
and I'm making, like, six elements,

452
00:22:48,640 --> 00:22:51,440
and I need to make
sure every element

453
00:22:51,440 --> 00:22:52,840
is executed to perfection.

454
00:22:52,840 --> 00:22:54,400
I get really stressed
when these guys say

455
00:22:54,400 --> 00:22:56,440
that it has to be
the best curry they've ever had,

456
00:22:56,440 --> 00:22:58,280
because that just adds
more pressure.

457
00:22:58,280 --> 00:23:01,440
My curry's done. I just need to cook
the fish really quickly

458
00:23:01,440 --> 00:23:03,440
and move on to the uttapam.

459
00:23:03,440 --> 00:23:07,240
Made them a couple of times before,
and they're like

460
00:23:07,240 --> 00:23:09,600
these really delicious
savoury pancakes

461
00:23:09,600 --> 00:23:12,840
with, um,
like a little chutney topping,

462
00:23:12,840 --> 00:23:14,920
which is like a dry chutney on top.

463
00:23:14,920 --> 00:23:16,960
I still need to make
pineapple curry,

464
00:23:16,960 --> 00:23:17,960
my allam chutney.

465
00:23:17,960 --> 00:23:20,560
But, yeah,
hopefully it'll all come together.

466
00:23:20,560 --> 00:23:21,920
Hopefully.

467
00:23:21,920 --> 00:23:23,920
I've actually overcommitted
in terms of

468
00:23:23,920 --> 00:23:26,080
how many dishes I want to do
for the judges today.

469
00:23:28,920 --> 00:23:31,440
My family has made
so many sacrifices,

470
00:23:31,440 --> 00:23:34,920
so I'm committed
to do every single one of them.

471
00:23:34,920 --> 00:23:36,480
I've got to get on to this one now.

472
00:23:40,120 --> 00:23:41,360
SARAH: OK, let's do this.

473
00:23:41,360 --> 00:23:44,560
I'm really drawing on
that beautiful message

474
00:23:44,560 --> 00:23:47,360
from my son
for this sausages in bread dish.

475
00:23:49,840 --> 00:23:53,600
So far, my milk buns
are looking great.

476
00:23:53,600 --> 00:23:55,560
Move faster.

477
00:23:55,560 --> 00:23:58,080
It's time to get these
into the oven.

478
00:23:58,080 --> 00:24:01,320
I've also blitzed together
all of my chicken mixture.

479
00:24:01,320 --> 00:24:02,440
So it's now time

480
00:24:02,440 --> 00:24:05,080
to roll my chicken
into the sausage shape.

481
00:24:05,080 --> 00:24:06,840
CALLUM: Look at that. (WHISTLES)

482
00:24:06,840 --> 00:24:07,920
Ha!

483
00:24:07,920 --> 00:24:09,920
It looks great, Sarah.
Thank you.

484
00:24:09,920 --> 00:24:11,480
Like a Christmas bonbon!

485
00:24:11,480 --> 00:24:13,080
(LAUGHS)

486
00:24:13,080 --> 00:24:15,560
If there's any air bubbles,
that's where steam will enter,

487
00:24:15,560 --> 00:24:17,960
and there's going to be liquid
that gets inside,

488
00:24:17,960 --> 00:24:21,040
so it's really important
that this stays tight and dry.

489
00:24:23,760 --> 00:24:26,040
It's looking pretty good
at the moment,

490
00:24:26,040 --> 00:24:29,280
so potentially enough time,
potentially.

491
00:24:37,240 --> 00:24:39,360
JAMIE: Hey! So, what is it?

492
00:24:39,360 --> 00:24:41,920
You have to drizzle salt
like Japanese rain.

493
00:24:41,920 --> 00:24:43,080
(LAUGHS)

494
00:24:43,080 --> 00:24:45,760
Even though this is
essentially steak and three veg,

495
00:24:45,760 --> 00:24:47,840
I'm feeling really confident
with my dish.

496
00:24:47,840 --> 00:24:52,000
I've got my jus cooking away.
The eggplants are roasting away.

497
00:24:52,000 --> 00:24:54,840
Now I need to start concentrating
on this piece of beef.

498
00:24:54,840 --> 00:24:56,440
The steak
smells incredible, Jamie...

499
00:24:57,480 --> 00:24:59,000
It's looking good.
..on its own.

500
00:25:00,440 --> 00:25:03,240
Looks delicious. I'll lower that.

501
00:25:03,240 --> 00:25:04,720
I like pared-back food,

502
00:25:04,720 --> 00:25:08,400
but I have to make sure that
every single thing is perfect...

503
00:25:08,400 --> 00:25:09,760
That's it.

504
00:25:09,760 --> 00:25:12,520
..so that when it hits
the judges' table, it is stunning.

505
00:25:12,520 --> 00:25:17,160
It's going to be tasty,
and I'm having fun cooking this.

506
00:25:17,160 --> 00:25:18,800
I feel very comfortable.
It's like I'm at home.

507
00:25:22,040 --> 00:25:24,800
Are your potatoes
nearly done, Benny?
Almost, mate.

508
00:25:24,800 --> 00:25:26,200
I don't need this one, I decided.

509
00:25:29,440 --> 00:25:32,280
I'm cooking a really simple,
honest seafood dish here,

510
00:25:32,280 --> 00:25:34,640
but I've got a lot of things
on the go -

511
00:25:34,640 --> 00:25:36,440
mussels, clams and kingfish -

512
00:25:36,440 --> 00:25:38,200
and they're all challenging to cook.

513
00:25:39,320 --> 00:25:41,360
I've had
a few missteps with seafood,

514
00:25:41,360 --> 00:25:42,920
and so I'm just going
to take care with it.

515
00:25:42,920 --> 00:25:44,440
No beards in the mussels,

516
00:25:44,440 --> 00:25:47,160
and make sure that the fish
is perfectly cooked in the middle.

517
00:25:48,240 --> 00:25:50,080
But I also need
to make the gnocchi.

518
00:25:50,080 --> 00:25:51,080
Go, Benny.

519
00:25:51,080 --> 00:25:53,440
What I'm trying to get across
with this dish is

520
00:25:53,440 --> 00:25:55,200
all of the things
can be taken from the sea

521
00:25:55,200 --> 00:25:56,720
or harvested from your own garden.

522
00:25:56,720 --> 00:25:58,960
So I'm going to put some tarragon,

523
00:25:58,960 --> 00:26:01,080
some parsley and some chives
in the gnocchi itself.

524
00:26:02,200 --> 00:26:04,040
Good.

525
00:26:04,040 --> 00:26:06,120
Cooking is really important
in family life for me.

526
00:26:07,720 --> 00:26:09,640
I love cooking with the kids.

527
00:26:09,640 --> 00:26:11,080
KID: I love you!

528
00:26:12,160 --> 00:26:13,360
It's something we do together.

529
00:26:13,360 --> 00:26:17,240
And any of those feelings
I can channel into my dish,

530
00:26:17,240 --> 00:26:18,800
it's going to be really helpful.

531
00:26:18,800 --> 00:26:20,720
It's looking pretty good.

532
00:26:20,720 --> 00:26:22,120
You're not just back to win!

533
00:26:22,120 --> 00:26:23,840
You're back
to make your family proud!

534
00:26:23,840 --> 00:26:25,640
15 minutes to go!

535
00:26:27,840 --> 00:26:28,840
SOFIA: It's coming together.

536
00:26:28,840 --> 00:26:31,360
I just look at all of these bowls,
and it makes me really nervous.

537
00:26:31,360 --> 00:26:33,320
Yeah, it makes me nervous, too.
No bench space.

538
00:26:33,320 --> 00:26:36,240
LAURA: There's just under
15 minutes to go

539
00:26:36,240 --> 00:26:38,720
and my rough puff is in the oven.

540
00:26:39,920 --> 00:26:41,960
Ice-cream is in the churner.

541
00:26:41,960 --> 00:26:44,280
The next thing I need to crack onto

542
00:26:44,280 --> 00:26:46,760
is making my cinnamon myrtle
creme patissiere.

543
00:26:46,760 --> 00:26:48,960
That was definitely good.

544
00:26:48,960 --> 00:26:52,320
So I start by whisking together
my eggs, sugar

545
00:26:52,320 --> 00:26:55,040
and cornflour in one bowl,

546
00:26:55,040 --> 00:26:56,960
while the milk is coming up
to temperature

547
00:26:56,960 --> 00:26:58,680
with lots of cinnamon myrtle,

548
00:26:58,680 --> 00:27:00,800
just to really accentuate
that cinnamon flavour.

549
00:27:00,800 --> 00:27:03,520
With me, I am cooking at my best

550
00:27:03,520 --> 00:27:05,440
when emotions and memories
come into it,

551
00:27:05,440 --> 00:27:08,280
so I'm really leaning in on that.

552
00:27:08,280 --> 00:27:09,520
While that's bubbling away,

553
00:27:09,520 --> 00:27:11,840
I'm looking at the ice-cream
in the churner

554
00:27:11,840 --> 00:27:14,280
and it's not really doing much.

555
00:27:14,280 --> 00:27:17,480
It's not moving at
a fast enough speed for my liking.

556
00:27:18,640 --> 00:27:19,840
Oh, my God.

557
00:27:19,840 --> 00:27:24,360
At the same time, I take a peek
at my rough puff pastry...

558
00:27:24,360 --> 00:27:26,040
Oh, sweet Jesus.

559
00:27:27,200 --> 00:27:28,920
It's very blonde.

560
00:27:28,920 --> 00:27:31,600
..and it is completely raw.

561
00:27:32,680 --> 00:27:34,320
Loz, what's going on
with your puff?

562
00:27:34,320 --> 00:27:36,480
Um, it's very blonde, Poh.
Very blonde, OK.
Yeah.

563
00:27:38,520 --> 00:27:39,800
Have you thought about

564
00:27:39,800 --> 00:27:41,960
what you can do
if it doesn't work out?

565
00:27:43,080 --> 00:27:45,120
I... I... No!

566
00:27:45,120 --> 00:27:47,280
I can't make another pastry
in 14 minutes, Poh.

567
00:27:47,280 --> 00:27:50,800
I've got raw pastry
and unchurned ice-cream,

568
00:27:50,800 --> 00:27:53,200
so I don't know how
I'm going to present a dish

569
00:27:53,200 --> 00:27:54,720
to the judges at this point.

570
00:27:56,400 --> 00:27:59,280
And if I fail at today's challenge,

571
00:27:59,280 --> 00:28:02,560
I almost feel like
I'm failing Max and Florence.

572
00:28:02,560 --> 00:28:04,760
Say a prayer to the gods, Callum.

573
00:28:21,760 --> 00:28:24,440
This dessert,
the Native Australian Summer,

574
00:28:24,440 --> 00:28:29,320
is all about the full experience,
from visuals to flavours,

575
00:28:29,320 --> 00:28:32,160
so if one element is missing
from this dish,

576
00:28:32,160 --> 00:28:34,240
the whole dish does not make sense.

577
00:28:34,240 --> 00:28:36,400
Far out.
Alright, I think I'm gonna go churn.

578
00:28:36,400 --> 00:28:40,720
My plan is almost like cross
my fingers and toes that this sets.

579
00:28:40,720 --> 00:28:42,560
(EXHALES)

580
00:28:43,840 --> 00:28:46,080
But for this rough puff,

581
00:28:46,080 --> 00:28:48,040
I need to pivot and think fast.

582
00:28:48,040 --> 00:28:50,760
Not right now. (EXHALES)

583
00:28:52,000 --> 00:28:55,200
This is the bark component
of the dish...

584
00:28:57,840 --> 00:29:00,320
..and if there's no bark,
there's no dish.

585
00:29:00,320 --> 00:29:02,320
MAN: Come on, everybody!

586
00:29:02,320 --> 00:29:06,800
And my plan of action is
to cut out some discs of pastry

587
00:29:06,800 --> 00:29:10,320
and cook it in the pan
with lots of butter

588
00:29:10,320 --> 00:29:13,720
until it's super, super golden.

589
00:29:13,720 --> 00:29:15,600
(SINGS) Why do I do this to myself?

590
00:29:21,360 --> 00:29:25,280
Poh loves when her pastry
is taken right to the edge,

591
00:29:25,280 --> 00:29:27,480
and that's what I need to do today.

592
00:29:27,480 --> 00:29:29,680
I need to make sure
it's super caramelised

593
00:29:29,680 --> 00:29:32,080
and cooked the whole way through.

594
00:29:32,080 --> 00:29:34,360
I am praying to
the pastry gods right now.

595
00:29:36,360 --> 00:29:39,680
SARAH: I'm thinking to finish
my boudin blanc on the hibachi,

596
00:29:39,680 --> 00:29:42,320
because I want to give
that sort of caramelisation,

597
00:29:42,320 --> 00:29:43,760
that whole sausage vibe,

598
00:29:43,760 --> 00:29:45,960
but time is just going so quickly.

599
00:29:45,960 --> 00:29:47,600
Please push on.
OK.

600
00:29:47,600 --> 00:29:49,360
Come on, let's go.
Yep.

601
00:29:50,720 --> 00:29:53,800
BEN: 10 minutes to go, I'm trying
to get this gnocchi perfect.

602
00:29:55,040 --> 00:29:56,160
At the same time, I'm thinking

603
00:29:56,160 --> 00:29:58,280
I've got the kingfish in the oven,
it needs to come out.

604
00:29:59,880 --> 00:30:01,200
I've got to plate up
this whole thing,

605
00:30:01,200 --> 00:30:03,480
this memory of my childhood
and my kids' childhood

606
00:30:03,480 --> 00:30:06,280
and make it look like it would
just fly out at a restaurant...

607
00:30:07,280 --> 00:30:09,640
..at a really good restaurant
at that.

608
00:30:11,040 --> 00:30:12,480
CALLUM: Come on, Jamie.
Let's go, mate.

609
00:30:13,520 --> 00:30:14,800
Looking good.

610
00:30:14,800 --> 00:30:16,480
(WHISTLES)

611
00:30:16,480 --> 00:30:18,600
Yeah, the beef
looks beautiful, mate.

612
00:30:18,600 --> 00:30:20,280
JAMIE: Moment of truth.

613
00:30:22,240 --> 00:30:24,440
I slice through my beef,

614
00:30:24,440 --> 00:30:26,240
and it's stunning.

615
00:30:26,240 --> 00:30:27,560
Nice.

616
00:30:27,560 --> 00:30:28,840
It's glistening.

617
00:30:28,840 --> 00:30:31,160
It's exactly the texture and exactly
the temperature that I want it.

618
00:30:32,960 --> 00:30:34,240
I'm looking over

619
00:30:34,240 --> 00:30:35,800
at the letter
that was written by Clare,

620
00:30:35,800 --> 00:30:37,440
I'm looking at my little car
from Archie,

621
00:30:37,440 --> 00:30:39,200
and all I'm thinking is that

622
00:30:39,200 --> 00:30:42,320
I feel really comfortable
in the kitchen today...

623
00:30:44,600 --> 00:30:46,880
..because I've brought
a little bit of home with me.

624
00:30:49,800 --> 00:30:51,440
SOFIA: This is your path
to top five,

625
00:30:51,440 --> 00:30:52,920
and you have five minutes to go!

626
00:30:52,920 --> 00:30:55,240
ANDY: Come on!
(APPLAUSE)

627
00:30:55,240 --> 00:30:56,840
Come on, Jamie!

628
00:30:56,840 --> 00:30:58,560
SARAH: That's much better.
Look at that bread.

629
00:31:00,320 --> 00:31:02,400
Are you set, Lozzie?

630
00:31:02,400 --> 00:31:05,280
DEPINDER: Where should I put this?
JEAN-CHRISTOPHE:
Do you want a plate or something?

631
00:31:05,280 --> 00:31:07,080
Yeah.
What would you like?
I'll get it for you.

632
00:31:07,080 --> 00:31:09,720
Yeah, please, a plate.
Just stay where you are.
Thank you, thank you, thank you.

633
00:31:09,720 --> 00:31:11,320
The struggle is real over here
because

634
00:31:11,320 --> 00:31:14,720
I've got, like, six curries
to plate up, plus breads and rice.

635
00:31:14,720 --> 00:31:17,520
Everything is coming together.
I don't know how.

636
00:31:17,520 --> 00:31:20,480
I have put in so much love and care

637
00:31:20,480 --> 00:31:23,320
and attention to detail
in each of these elements,

638
00:31:23,320 --> 00:31:25,360
I do not want
to be missing out on any of them.

639
00:31:36,840 --> 00:31:39,440
Hey! Now she's got colour.

640
00:31:40,520 --> 00:31:41,560
Far out.

641
00:31:41,560 --> 00:31:43,960
We're in the final moments
of this cook.

642
00:31:43,960 --> 00:31:46,960
I've just finished
whipping my creme patissiere,

643
00:31:46,960 --> 00:31:51,640
and my rough puff disc
is perfectly caramelised...

644
00:31:51,640 --> 00:31:54,160
It's everything I wanted.
That is so good.

645
00:31:54,160 --> 00:31:57,840
..and my ice-cream is churning up
so beautifully.

646
00:31:57,840 --> 00:32:00,960
Oh, that's better.
CALLUM: Nice. Well done, mate.

647
00:32:00,960 --> 00:32:02,480
So now, to finish the dish,

648
00:32:02,480 --> 00:32:05,440
a really generous amount
of green ants.

649
00:32:06,520 --> 00:32:08,800
I think Max and Floss
are definitely watching over me,

650
00:32:08,800 --> 00:32:11,440
because I feel like
I've honestly pulled off

651
00:32:11,440 --> 00:32:13,640
one of the biggest miracles
in this kitchen.

652
00:32:15,320 --> 00:32:17,000
SOFIA: Keep pushing!

653
00:32:19,120 --> 00:32:20,600
Time's up in 10...

654
00:32:20,600 --> 00:32:25,520
JUDGES: Nine, eight, seven,

655
00:32:25,520 --> 00:32:31,200
six, five, four,

656
00:32:31,200 --> 00:32:35,760
three, two, one!

657
00:32:35,760 --> 00:32:37,760
Well done, everybody!

658
00:32:42,200 --> 00:32:43,800
BEN: Well done. Happy with that?

659
00:32:43,800 --> 00:32:45,360
How about you?
Not bad, not bad.

660
00:32:45,360 --> 00:32:48,080
Oh, my God, Benny! Yum!

661
00:32:48,080 --> 00:32:50,600
SARAH: Oh, good job. How did you go?

662
00:32:50,600 --> 00:32:52,800
(LAUGHS)
We did it.
Yeah, we did it.

663
00:32:52,800 --> 00:32:55,000
We made it.
We made it.

664
00:33:01,560 --> 00:33:04,440
ANDY: We asked you to make us
feel connected to you

665
00:33:04,440 --> 00:33:07,040
and your family through your food.

666
00:33:07,040 --> 00:33:09,720
Let's see
who's done that successfully

667
00:33:09,720 --> 00:33:11,920
and secured immunity.

668
00:33:14,320 --> 00:33:17,560
The first dish we'd like to taste
belongs to Sarah.

669
00:33:17,560 --> 00:33:20,080
(APPLAUSE)

670
00:33:24,640 --> 00:33:26,400
SARAH: Definitely feeling the nerves

671
00:33:26,400 --> 00:33:29,320
because there is so much
that rides on today's cook,

672
00:33:29,320 --> 00:33:35,480
but this dish represents
who I am as a chef now and

673
00:33:35,480 --> 00:33:38,360
a little piece of nostalgia,
bringing my son into this dish,

674
00:33:38,360 --> 00:33:41,880
and I hope that this is enough
to get me across the line.

675
00:33:41,880 --> 00:33:43,800
Sarah, tell us, what have you made?

676
00:33:46,200 --> 00:33:49,160
So I've made sausages n' bread.

677
00:33:49,160 --> 00:33:53,200
It is a shichimi togarashi-spiced
boudin blanc,

678
00:33:53,200 --> 00:33:58,200
with a tare glaze and a milk bun.

679
00:33:58,200 --> 00:34:02,240
Sarah, what is the connection
of this dish with your family?

680
00:34:02,240 --> 00:34:05,920
So basically,
I'm from a country town

681
00:34:05,920 --> 00:34:08,640
and we grew up eating
a lot of sausages on bread,

682
00:34:08,640 --> 00:34:12,000
and obviously
my son is obsessed with it.

683
00:34:12,000 --> 00:34:13,200
He's a 14-year-old boy.

684
00:34:13,200 --> 00:34:14,520
He loves eating that as well,

685
00:34:14,520 --> 00:34:16,240
but he's got a bit more of
a sophisticated palate,

686
00:34:16,240 --> 00:34:20,560
and his favourite
is to eat yakitori skewers.

687
00:34:20,560 --> 00:34:23,880
So I wanted to kind of
bring those two together.

688
00:34:23,880 --> 00:34:26,840
Let's taste.
Wow, look at that.

689
00:34:26,840 --> 00:34:28,440
SOFIA: Cheers.
Cheers. Heh!

690
00:34:28,440 --> 00:34:30,240
Cheers, everyone.
Cheers.

691
00:34:30,240 --> 00:34:31,840
(SPEAKS INDISTINCTLY)
Thank you.

692
00:34:31,840 --> 00:34:33,400
(LAUGHTER)

693
00:34:35,720 --> 00:34:37,520
(SNIFFS) Wow, the smell.

694
00:34:47,160 --> 00:34:50,680
Sarah, it is
a fantastic boudin blanc,

695
00:34:50,680 --> 00:34:52,800
so well done on this one.
SARAH: Thank you.

696
00:34:52,800 --> 00:34:56,320
Because I tell you something, Sarah,
even me, after all those years,

697
00:34:56,320 --> 00:34:57,680
I still have a bit
of recipe next to me

698
00:34:57,680 --> 00:34:59,400
and trying to make sure
I mix properly.

699
00:34:59,400 --> 00:35:02,240
Managed to poach it properly,
which is not easy.

700
00:35:02,240 --> 00:35:05,400
Then take it out,
make sure you glaze it.

701
00:35:05,400 --> 00:35:06,800
That's a lot of work,

702
00:35:06,800 --> 00:35:09,480
and this is perfection.

703
00:35:09,480 --> 00:35:11,440
Wow.
Well done.

704
00:35:11,440 --> 00:35:15,160
I think you completely achieved
what you set out to do today.

705
00:35:16,400 --> 00:35:17,640
You're thinking of Phoenix,

706
00:35:17,640 --> 00:35:20,720
and you're thinking
of his voracious appetite,

707
00:35:20,720 --> 00:35:24,440
but also his refined palate,
particularly for a 14-year-old,

708
00:35:24,440 --> 00:35:27,160
and that's what I'm feeling.

709
00:35:27,160 --> 00:35:29,640
This has technique,
this is delicious,

710
00:35:29,640 --> 00:35:31,520
and I want more of them.

711
00:35:31,520 --> 00:35:33,240
Check this out - mop marks!

712
00:35:33,240 --> 00:35:34,960
I think that's a good sign.
Well done.

713
00:35:34,960 --> 00:35:37,440
Thank you.
Well done.

714
00:35:40,280 --> 00:35:42,120
Lovely work.
Yeah, thanks.

715
00:35:42,120 --> 00:35:43,120
Thanks.

716
00:35:44,280 --> 00:35:45,320
LAURA: Well done.

717
00:35:45,320 --> 00:35:47,520
Next dish we'd like to taste,

718
00:35:47,520 --> 00:35:48,640
Depinder.

719
00:35:48,640 --> 00:35:50,880
Thank you. Can you please help me?

720
00:35:52,400 --> 00:35:55,120
Aww. With a little help
from my friend.

721
00:35:57,400 --> 00:35:59,120
The other way. You're on this side.

722
00:35:59,120 --> 00:36:00,280
Thanks, Benny.

723
00:36:01,880 --> 00:36:03,040
Thanks, Ben.

724
00:36:04,800 --> 00:36:06,320
JEAN-CHRISTOPHE: Look at this.
POH: Wow.

725
00:36:06,320 --> 00:36:10,440
Far out. Those colours look insane!

726
00:36:10,440 --> 00:36:12,400
SOFIA: This is fluorescent.

727
00:36:12,400 --> 00:36:14,680
What have you made, Depinder?

728
00:36:15,880 --> 00:36:20,040
I've made you guys a sadya,
which is a feast,

729
00:36:20,040 --> 00:36:22,640
and it's served fresh
on a banana leaf.

730
00:36:24,920 --> 00:36:28,120
Your husband and your children,
they believe in you so much.

731
00:36:28,120 --> 00:36:29,680
Must make you feel pretty proud.

732
00:36:31,440 --> 00:36:33,200
They definitely are my backbone.

733
00:36:33,200 --> 00:36:34,920
(TEARFULLY) Like, my husband,

734
00:36:34,920 --> 00:36:38,360
he's been the biggest backbone,
like, for me.

735
00:36:42,440 --> 00:36:43,800
I didn't think I would cry,

736
00:36:43,800 --> 00:36:46,920
but, like, both the times
that I came onto MasterChef,

737
00:36:46,920 --> 00:36:52,080
I feel like he believed in me
more than I believed in myself.

738
00:36:52,080 --> 00:36:54,160
And during the 75 minutes,

739
00:36:54,160 --> 00:36:55,680
there were a couple of times
where I was like,

740
00:36:55,680 --> 00:36:57,520
"I don't think I'm going
to get everything done."

741
00:36:57,520 --> 00:37:00,480
And then I just thought
of those handprints.

742
00:37:00,480 --> 00:37:02,600
I thought how he wrote,
"We are PROUD of you,"

743
00:37:02,600 --> 00:37:04,560
and the 'proud' was in,
like, bold letters.

744
00:37:04,560 --> 00:37:06,760
And I was like,
"No, I'm going to keep going.

745
00:37:06,760 --> 00:37:08,880
"If they're making such
a big sacrifice,

746
00:37:08,880 --> 00:37:11,360
"I'm just going
to make every single element

747
00:37:11,360 --> 00:37:14,000
"that I've decided to do
and I'm going to execute it."

748
00:37:14,000 --> 00:37:15,000
Wow.

749
00:37:15,000 --> 00:37:16,880
Wow.
Wow, it's...

750
00:37:19,920 --> 00:37:21,440
Do you want to plate it up for us?
Yeah.

751
00:37:21,440 --> 00:37:22,560
Keen to see this.

752
00:37:37,480 --> 00:37:40,360
Depinder,
for you to take out immunity,

753
00:37:40,360 --> 00:37:43,840
everything that's on
this banana leaf has to be perfect.

754
00:37:43,840 --> 00:37:45,080
Yeah.

755
00:37:53,760 --> 00:37:56,720
Alright, I reckon squish up.
Jean-Christophe, get in here.
Alright.

756
00:38:14,440 --> 00:38:15,880
Ah, Depinder,

757
00:38:15,880 --> 00:38:17,960
the way that you've pushed yourself

758
00:38:17,960 --> 00:38:22,600
to make us feel
that connection with your family,

759
00:38:22,600 --> 00:38:24,320
that's why this dish is perfect.

760
00:38:27,640 --> 00:38:29,880
The dish itself,

761
00:38:29,880 --> 00:38:33,960
the colours,
like, it is unbelievably ridiculous.

762
00:38:35,120 --> 00:38:36,960
The textures are beautiful.

763
00:38:36,960 --> 00:38:38,880
The sweet-and-sour of the pineapple

764
00:38:38,880 --> 00:38:42,960
versus kind of that
tamarind-esque tomato fish curry,

765
00:38:42,960 --> 00:38:45,040
and then this bread.

766
00:38:45,040 --> 00:38:48,400
That's the best sponge ever!

767
00:38:48,400 --> 00:38:50,560
Like, you just dunk that in there
and there it goes,

768
00:38:50,560 --> 00:38:53,080
does its thing and then away you go.

769
00:38:53,080 --> 00:38:54,960
Wowie.

770
00:38:54,960 --> 00:38:57,960
Depinder, look in my eyes.

771
00:38:57,960 --> 00:39:00,560
Look in my eyes. I'm in tears.
Aww.

772
00:39:00,560 --> 00:39:02,120
It's unbelievable.

773
00:39:03,200 --> 00:39:04,560
For me, it doesn't matter

774
00:39:04,560 --> 00:39:06,280
how many dishes
I've cooked in my life,

775
00:39:06,280 --> 00:39:09,760
I've never experienced this,
this multitude of flavours,

776
00:39:09,760 --> 00:39:11,560
textures, colours.

777
00:39:11,560 --> 00:39:14,520
It's looking perfect.

778
00:39:14,520 --> 00:39:17,320
You can get the peanuts,
the chilli, the tamarind.

779
00:39:17,320 --> 00:39:19,400
You are fantastic.

780
00:39:23,360 --> 00:39:25,400
You really demonstrate
what cooking does,

781
00:39:25,400 --> 00:39:28,720
and I really admire you
and respect you,

782
00:39:28,720 --> 00:39:30,720
and, once again,
thank you for this experience.

783
00:39:30,720 --> 00:39:31,720
Thank you.

784
00:39:33,480 --> 00:39:36,840
This is the best possible outcome
that I could have asked for.

785
00:39:36,840 --> 00:39:39,280
I'm such a sook.
Well done.

786
00:39:39,280 --> 00:39:40,800
Oh, I'm feeling so good

787
00:39:40,800 --> 00:39:43,680
that I could actually present
a sadya to the judges.

788
00:39:43,680 --> 00:39:46,240
Oh, babe.
I know.

789
00:39:46,240 --> 00:39:49,320
Alright, take us down memory lane,
Jamie.

790
00:39:54,920 --> 00:39:58,000
JAMIE: There's four things
on this plate, plus the jus.

791
00:39:58,000 --> 00:39:59,520
There's nowhere to hide.

792
00:39:59,520 --> 00:40:01,280
But that's the kind of food
that I love,

793
00:40:01,280 --> 00:40:02,640
it's the kind of food
I want to cook,

794
00:40:02,640 --> 00:40:04,520
and it's what I want to show
the judges.

795
00:40:04,520 --> 00:40:06,960
Jamie, what have you cooked?

796
00:40:06,960 --> 00:40:10,600
So I've done beef Wagyu,
roasted turnips,

797
00:40:10,600 --> 00:40:16,520
miso and eggplant puree
and a very, very rich jus.

798
00:40:16,520 --> 00:40:19,240
(LAUGHTER)

799
00:40:19,240 --> 00:40:21,960
So how does this dish
connect us to your family?

800
00:40:21,960 --> 00:40:24,520
Lighting the hibachi
when the kids get home from school,

801
00:40:24,520 --> 00:40:27,000
like, a sauce like that
and just have it cooking away

802
00:40:27,000 --> 00:40:28,560
while I'm helping them
with homework.

803
00:40:28,560 --> 00:40:29,720
That's sort of part of it.

804
00:40:29,720 --> 00:40:33,760
And I want to showcase great produce
in a really simple way

805
00:40:33,760 --> 00:40:35,480
and just pack it full
of delicious flavour.

806
00:40:51,960 --> 00:40:54,840
Jamie, like, definitely feel the love

807
00:40:54,840 --> 00:40:57,880
that you've got for Clare
and your family.

808
00:40:57,880 --> 00:40:59,880
For me, I love the cook on the Wagyu.

809
00:40:59,880 --> 00:41:02,760
It's kind of rare, medium-rare,
which is where I like it.

810
00:41:02,760 --> 00:41:05,080
Beautiful caramelisation
on that hibachi.

811
00:41:06,880 --> 00:41:10,080
The miso eggplant was beautiful.
Texture, spot-on.

812
00:41:10,080 --> 00:41:12,560
For me, the jus
was really well made.

813
00:41:12,560 --> 00:41:15,880
I just thought, for this dish,

814
00:41:15,880 --> 00:41:18,280
I just wanted
a bit of a lighter sauce.

815
00:41:18,280 --> 00:41:20,840
But, mate, we're like,
we're splitting hairs here.

816
00:41:20,840 --> 00:41:23,480
Yeah.
Great plate of food.
Great, thank you.

817
00:41:23,480 --> 00:41:26,720
I really love the cook on the Wagyu.

818
00:41:26,720 --> 00:41:28,840
It was so beautiful and buttery.

819
00:41:28,840 --> 00:41:30,360
Love the miso eggplant.

820
00:41:30,360 --> 00:41:33,520
I love that there was, like,
still that hint of spiciness

821
00:41:33,520 --> 00:41:34,640
from the eggplant.

822
00:41:34,640 --> 00:41:36,400
I agree with Andy.

823
00:41:36,400 --> 00:41:39,320
I think the sauce,
I think if it was lighter,

824
00:41:39,320 --> 00:41:41,400
there would have just been
a bit more separation,

825
00:41:41,400 --> 00:41:43,520
but still, like,
such a beautiful dish.

826
00:41:43,520 --> 00:41:45,360
Thank you.
Thanks, mate.

827
00:41:45,360 --> 00:41:46,440
Thanks, guys.

828
00:41:49,440 --> 00:41:51,280
Well done, mate.
Thank you.

829
00:41:53,760 --> 00:41:55,160
Yeah!

830
00:41:55,160 --> 00:41:57,760
Next up, Ben!

831
00:42:03,360 --> 00:42:06,400
BEN: This dish, I want the judges
to experience a little piece

832
00:42:06,400 --> 00:42:09,680
of New Zealand, a little piece
of the sea and a little piece of me.

833
00:42:11,000 --> 00:42:12,280
I really hope they love it.

834
00:42:13,520 --> 00:42:15,680
Ben, what is the dish?

835
00:42:15,680 --> 00:42:19,440
Yeah, well, this dish is all about
the activities you do as a family.

836
00:42:19,440 --> 00:42:21,600
So, you know, gathering shellfish,
going fishing,

837
00:42:21,600 --> 00:42:24,400
and those things
that I learned from my parents

838
00:42:24,400 --> 00:42:25,880
that I'm now passing on to my kids.

839
00:42:28,480 --> 00:42:32,360
Pan-roasted kingfish
with mussels, clams,

840
00:42:32,360 --> 00:42:36,160
herb gnocchi
and vermouth cream sauce.

841
00:42:37,480 --> 00:42:38,560
Let's taste.

842
00:42:57,200 --> 00:43:00,400
Ben, the plating
was absolutely beautiful.
It was such a picture.

843
00:43:03,880 --> 00:43:06,680
And I really get the sense of
that connection that you have

844
00:43:06,680 --> 00:43:09,720
with the sea
and how your family plays into that.

845
00:43:10,720 --> 00:43:13,600
Loved the cook on the mussels
and the pipis.

846
00:43:13,600 --> 00:43:15,520
Really lovely
and just cooked through,

847
00:43:15,520 --> 00:43:16,960
which is very, very well done.

848
00:43:18,360 --> 00:43:20,720
Unfortunately,
the fish is a little bit over.

849
00:43:20,720 --> 00:43:23,160
Um, you could kind of see it
as soon as we cut into it.

850
00:43:23,160 --> 00:43:26,600
But having said that,
it had beautiful crispy skin.

851
00:43:26,600 --> 00:43:27,760
Still a brilliant job.

852
00:43:27,760 --> 00:43:29,280
Mm-hm.

853
00:43:29,280 --> 00:43:32,400
Ben, the shellfish, impeccable.

854
00:43:32,400 --> 00:43:34,000
I think your dish
is very well seasoned,

855
00:43:34,000 --> 00:43:36,360
and I think there is
a lovely contrast

856
00:43:36,360 --> 00:43:38,800
with the green oil
and this fish sauce.

857
00:43:38,800 --> 00:43:40,440
Now your sauce, impeccable.

858
00:43:40,440 --> 00:43:44,280
In fact, it is probably the best
that you've done on MasterChef.

859
00:43:44,280 --> 00:43:46,360
It is just perfect.

860
00:43:46,360 --> 00:43:48,600
But the only thing that let me down

861
00:43:48,600 --> 00:43:51,880
is the fish -
it's a little bit over.

862
00:43:51,880 --> 00:43:53,120
So I'm so sorry.

863
00:43:53,120 --> 00:43:55,440
Thank you.
Good sauce.

864
00:44:00,000 --> 00:44:01,480
(GROANS)

865
00:44:01,480 --> 00:44:05,640
Next dish we'd like to taste
belongs to Laura.

866
00:44:08,960 --> 00:44:12,320
I'm gonna go slow.
SOFIA: You're walking very slowly.

867
00:44:12,320 --> 00:44:14,120
Stay.

868
00:44:15,800 --> 00:44:16,960
Wow!

869
00:44:19,720 --> 00:44:21,240
What's the dish, Laura?

870
00:44:21,240 --> 00:44:25,320
So this is
my Native Australian Summer.

871
00:44:25,320 --> 00:44:27,160
This is wattleseed puff pastry,

872
00:44:27,160 --> 00:44:29,240
a cinnamon myrtle creme patissiere.

873
00:44:29,240 --> 00:44:31,080
The muntries have been cooked down

874
00:44:31,080 --> 00:44:33,320
in an apple caramel
with some bee pollen,

875
00:44:33,320 --> 00:44:35,440
smoked paperbark ice-cream,

876
00:44:35,440 --> 00:44:37,360
and then green ants on top.

877
00:44:38,360 --> 00:44:39,520
Let's eat.

878
00:44:40,560 --> 00:44:45,440
This dish, I think,
represents my whole journey.

879
00:44:45,440 --> 00:44:48,040
It's the start
of my cooking career...

880
00:44:49,760 --> 00:44:51,840
..walking through
the doors of Orana,

881
00:44:51,840 --> 00:44:54,160
learning how to work
with native Australian ingredients,

882
00:44:54,160 --> 00:44:58,800
then meeting Max
and both sharing this love

883
00:44:58,800 --> 00:45:01,480
of native Australian culture
and cuisine.

884
00:45:02,640 --> 00:45:05,880
Being able to go to
the Northern Territory together

885
00:45:05,880 --> 00:45:09,000
and see where
all these beautiful ingredients

886
00:45:09,000 --> 00:45:10,760
are grown and come from.

887
00:45:10,760 --> 00:45:14,600
It's like this dish
is my life story...

888
00:45:15,760 --> 00:45:19,240
..so I feel like
everything is riding

889
00:45:19,240 --> 00:45:21,840
on this dish being perfect.

890
00:45:39,880 --> 00:45:42,800
Laura, that dessert is just...

891
00:45:42,800 --> 00:45:44,400
..impeccable.

892
00:45:46,480 --> 00:45:51,600
The ice-cream, I could literally
eat buckets of that.

893
00:45:51,600 --> 00:45:53,360
It's...
I want to do bad things to it!

894
00:45:56,280 --> 00:45:58,560
Yeah, it's so amazing.

895
00:45:58,560 --> 00:46:00,920
Just, the texture is perfect,

896
00:46:00,920 --> 00:46:05,800
but just the amount of smokiness
you have dared to infuse into that,

897
00:46:05,800 --> 00:46:08,400
it's just beautiful work there.

898
00:46:08,400 --> 00:46:11,400
The puff pastry, you pulled through.

899
00:46:13,720 --> 00:46:16,640
It's caramelised
all the way through, thank God.

900
00:46:16,640 --> 00:46:18,880
Yeah, it's just
a very accomplished plate of food.

901
00:46:18,880 --> 00:46:20,360
I love it.
Thank you.

902
00:46:21,320 --> 00:46:24,640
SOFIA: Laura, those beautiful,
nutty caramel flavours

903
00:46:24,640 --> 00:46:27,600
of the wattleseed
in buttery pastry,

904
00:46:27,600 --> 00:46:32,120
it's almost a throwback to like,
Australian scones and apple pies,

905
00:46:32,120 --> 00:46:37,200
but presented in such a refined,
modern, clever way.

906
00:46:37,200 --> 00:46:39,120
Thank you. Thank you so much.

907
00:46:39,120 --> 00:46:44,480
The most impressive thing for me,
and why it is so beautiful

908
00:46:44,480 --> 00:46:46,000
is, like, every element
has a native in it...

909
00:46:46,000 --> 00:46:47,000
Yeah.

910
00:46:47,000 --> 00:46:49,960
..and yet it just eats so easily.

911
00:46:49,960 --> 00:46:51,320
And that is the true sign

912
00:46:51,320 --> 00:46:54,760
that you are just an expert
in this style of cooking.

913
00:46:56,040 --> 00:46:59,520
I got...hairs are standing up
for multiple reasons.

914
00:46:59,520 --> 00:47:03,480
It goes from familiar
to something that is luxury.

915
00:47:03,480 --> 00:47:05,040
Beautiful work, Laura.

916
00:47:05,040 --> 00:47:06,640
Thank you so much. Thank you.

917
00:47:08,360 --> 00:47:10,760
I actually can't even find
the right words right now.

918
00:47:10,760 --> 00:47:13,280
(TEARFULLY) Um, and I just feel

919
00:47:13,280 --> 00:47:18,400
so proud to be able to put up
a dish like this in this kitchen,

920
00:47:18,400 --> 00:47:22,280
and be inspired
by the two biggest loves of my life.

921
00:47:22,280 --> 00:47:24,040
SARAH: Good job.
Thank you. Thanks.

922
00:47:24,040 --> 00:47:25,360
So good.

923
00:47:34,800 --> 00:47:37,640
We gave you those letters
to inspire you today,

924
00:47:37,640 --> 00:47:39,560
and it's clear they did just that.

925
00:47:41,840 --> 00:47:44,440
With the pressure
of elimination looming,

926
00:47:44,440 --> 00:47:48,400
every single one of you
is after that top spot,

927
00:47:48,400 --> 00:47:52,320
and I'm so happy to say
there were a few contenders.

928
00:47:52,320 --> 00:47:53,560
Laura.

929
00:47:59,240 --> 00:48:00,480
Depinder.

930
00:48:05,920 --> 00:48:06,960
And Sarah.

931
00:48:14,040 --> 00:48:18,120
All three of you really took us
for a walk down memory lane.

932
00:48:19,360 --> 00:48:23,280
But the winning dish
wasn't just deeply personal,

933
00:48:23,280 --> 00:48:25,480
it was unbelievable.

934
00:48:26,600 --> 00:48:28,280
Welcome to the top five...

935
00:48:31,760 --> 00:48:33,440
..Laura!

936
00:48:46,320 --> 00:48:49,120
Ben, Jamie, Sarah, Depinder,

937
00:48:49,120 --> 00:48:53,880
come Sunday, we are going to have
to say goodbye to one of you.

938
00:48:53,880 --> 00:48:56,600
This is going to be
one fierce showdown.

939
00:48:56,600 --> 00:48:59,080
Bye-bye.
Well done, guys.
Thank you.

940
00:49:01,440 --> 00:49:03,280
(CONTESTANTS THANK EACH OTHER)

941
00:49:03,280 --> 00:49:07,440
What a special day.
So good.

942
00:49:07,440 --> 00:49:10,400
VOICEOVER: Sunday night
on MasterChef Australia...

943
00:49:10,400 --> 00:49:12,680
Please welcome Julie Goodwin

944
00:49:12,680 --> 00:49:14,480
and Nat Thaipun!

945
00:49:14,480 --> 00:49:16,520
(CHEERING AND APPLAUSE)
POH: Welcome back!

946
00:49:16,520 --> 00:49:18,520
Thank you.
Thank you.
Wow.

947
00:49:18,520 --> 00:49:21,560
VOICEOVER: They know
exactly what it takes

948
00:49:21,560 --> 00:49:25,560
to go all the way
in this competition.

949
00:49:25,560 --> 00:49:28,760
You need to pick Nat's pantry
or Julie's pantry.

950
00:49:28,760 --> 00:49:31,160
If you cook
one of the two bottom dishes,

951
00:49:31,160 --> 00:49:33,560
you will fall into round two.

952
00:49:33,560 --> 00:49:34,560
ANDY: Let's go!

953
00:49:34,560 --> 00:49:36,800
VOICEOVER: The risks are high.

954
00:49:36,800 --> 00:49:38,080
JAMIE: It's only a 50-50 shot

955
00:49:38,080 --> 00:49:39,160
if I go into the next round.

956
00:49:39,160 --> 00:49:41,880
But the rewards are higher.

957
00:49:41,880 --> 00:49:42,920
BEN: I've never been

958
00:49:42,920 --> 00:49:44,120
in the top five in MasterChef.

959
00:49:44,120 --> 00:49:45,280
I'm going to give it

960
00:49:45,280 --> 00:49:46,440
everything today to get through.

961
00:49:46,440 --> 00:49:47,840
JAMIE: I'm starting to panic.

962
00:49:47,840 --> 00:49:49,160
ANDY: Shrimp paste in your ice-cream?

963
00:49:49,160 --> 00:49:50,800
(COUGHS)

964
00:49:50,800 --> 00:49:52,600
Whoa-ho-ho!

965
00:49:52,600 --> 00:49:53,720
Anything can happen.

966
00:49:53,720 --> 00:49:55,800
Whoo! Let the games begin.

967
00:49:55,800 --> 00:49:57,800
Captions by Red Bee Media