1 00:00:01,000 --> 00:00:03,080 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,080 --> 00:00:06,000 This is the Everything Box! 3 00:00:06,000 --> 00:00:09,360 This is the most dreaded challenge on MasterChef Australia. 4 00:00:09,360 --> 00:00:11,800 ..as the challenges get tougher... 5 00:00:11,800 --> 00:00:14,280 (CRIES) Sorry. 6 00:00:14,280 --> 00:00:16,240 JAMIE: "I think you're the most courageous person I know, 7 00:00:16,240 --> 00:00:18,160 "and I'm so bloody proud of you." 8 00:00:18,160 --> 00:00:22,400 ..the reason they're Back To Win hits harder than ever... 9 00:00:22,400 --> 00:00:23,760 Wow-wee! 10 00:00:23,760 --> 00:00:26,880 You feel that connection with your family. 11 00:00:26,880 --> 00:00:29,520 JEAN-CHRISTOPHE: This multitude of flavours, textures, 12 00:00:29,520 --> 00:00:31,240 colours is perfect. 13 00:00:31,240 --> 00:00:33,320 That is just impeccable. 14 00:00:33,320 --> 00:00:36,080 ..with immunity going to Laura. Yes! 15 00:00:36,080 --> 00:00:37,880 Please welcome Hugh Allen. 16 00:00:37,880 --> 00:00:40,080 (CHEERING AND APPLAUSE) 17 00:00:40,080 --> 00:00:41,760 And a service challenge 18 00:00:41,760 --> 00:00:45,120 at one of the best restaurants in the country... 19 00:00:45,120 --> 00:00:47,640 There are chefs from all over that would do anything 20 00:00:47,640 --> 00:00:49,040 to be in my shoes right now. 21 00:00:49,040 --> 00:00:50,920 ..was a winner for Callum. 22 00:00:50,920 --> 00:00:53,120 (CHEERING AND APPLAUSE) 23 00:00:53,120 --> 00:00:54,240 Tonight, 24 00:00:54,240 --> 00:00:58,080 they're one step away 25 00:00:58,080 --> 00:01:01,720 from making it to the top five. 26 00:01:24,560 --> 00:01:27,120 (APPLAUSE) 27 00:01:27,120 --> 00:01:30,160 Here we go, everybody. LAURA: Come on, guys. 28 00:01:35,400 --> 00:01:37,440 Morning, all. CONTESTANTS: Good morning. 29 00:01:37,440 --> 00:01:38,640 This is it. 30 00:01:38,640 --> 00:01:40,280 Today is the day. 31 00:01:40,280 --> 00:01:42,120 By the end of it, 32 00:01:42,120 --> 00:01:47,040 we'll have our top five of MasterChef: Back To Win 2025. 33 00:01:48,040 --> 00:01:50,400 Trust me when I say - 34 00:01:50,400 --> 00:01:54,120 never has the competition been so close, 35 00:01:54,120 --> 00:01:58,400 and everyone has got one hand firmly on the trophy. 36 00:02:00,560 --> 00:02:04,520 Alright, you're gonna need all of your energy and focus for today. 37 00:02:06,040 --> 00:02:08,480 This one is a massive two-rounder. 38 00:02:08,480 --> 00:02:10,480 (EXHALES HEAVILY) 39 00:02:10,480 --> 00:02:12,360 What you see behind us 40 00:02:12,360 --> 00:02:13,960 is the key to today's challenge. 41 00:02:16,280 --> 00:02:19,000 This display has been carefully put together 42 00:02:19,000 --> 00:02:22,200 by two very special cooks, 43 00:02:22,200 --> 00:02:27,680 who know exactly what it takes to go all the way in this competition. 44 00:02:29,000 --> 00:02:32,560 Please welcome our first-ever MasterChef winner... 45 00:02:32,560 --> 00:02:34,480 (GASPS) 46 00:02:34,480 --> 00:02:37,240 ..and last year's champion, 47 00:02:37,240 --> 00:02:39,360 Julie Goodwin... Oh, my gosh! 48 00:02:39,360 --> 00:02:41,200 ..and Nat Thaipun! Hey! (CHEERING AND APPLAUSE) 49 00:02:41,200 --> 00:02:42,760 Here they are! 50 00:02:44,040 --> 00:02:45,600 Oh, my God. 51 00:02:52,360 --> 00:02:53,920 That's fabulous. 52 00:02:53,920 --> 00:02:55,000 Hi. 53 00:02:57,080 --> 00:02:58,320 Hi. 54 00:02:59,640 --> 00:03:01,640 Hi, Julie. 55 00:03:08,360 --> 00:03:09,920 Welcome to the dark side. (LAUGHTER) 56 00:03:09,920 --> 00:03:11,520 Yeah. 57 00:03:15,640 --> 00:03:17,600 Julie, Nat, welcome back. 58 00:03:17,600 --> 00:03:19,000 Thank you. Thank you. 59 00:03:19,000 --> 00:03:20,680 Wow. 60 00:03:20,680 --> 00:03:24,320 Julie, what's it like to be the first person ever 61 00:03:24,320 --> 00:03:27,000 to win on MasterChef Australia? 62 00:03:27,000 --> 00:03:29,400 Oh, it was wild. I mean, you remember. 63 00:03:29,400 --> 00:03:31,400 You remember what those days were like. 64 00:03:31,400 --> 00:03:32,400 I do. 65 00:03:32,400 --> 00:03:36,080 But if you'd asked me then what I'd be doing in 16 years' time, 66 00:03:36,080 --> 00:03:40,800 I had no idea that it would have the longevity that it's had. 67 00:03:40,800 --> 00:03:43,160 I'm so proud to have been a part of it 68 00:03:43,160 --> 00:03:44,760 from the very beginning, 69 00:03:44,760 --> 00:03:46,920 and to still be part of it now. 70 00:03:46,920 --> 00:03:50,200 Jamie, do you remember watching Julie win in season one? 71 00:03:50,200 --> 00:03:52,360 Yeah, I do remember watching Julie win season one. 72 00:03:52,360 --> 00:03:53,800 Were you born? (LAUGHTER) 73 00:03:53,800 --> 00:03:56,400 Thank you. You win today already. Done. 74 00:03:56,400 --> 00:03:57,920 See you later. 75 00:03:57,920 --> 00:04:00,600 No, I do remember watching it. 76 00:04:00,600 --> 00:04:04,880 And I applied as soon as I'd finished watching the show. 77 00:04:06,360 --> 00:04:07,480 Who knew, all these years later, 78 00:04:07,480 --> 00:04:09,680 I'd be standing here in front of you, 79 00:04:09,680 --> 00:04:11,280 still trying to cook. 80 00:04:12,520 --> 00:04:15,840 Miss Natty, is it a bit weird standing up here? (LAUGHS) 81 00:04:15,840 --> 00:04:18,200 I have the jitters. Oh, really? 82 00:04:18,200 --> 00:04:20,280 (LAUGHS) I feel like I'm about to cook. 83 00:04:20,280 --> 00:04:21,600 (LAUGHTER) 84 00:04:21,600 --> 00:04:23,080 Be our guest. 85 00:04:23,080 --> 00:04:26,400 Nat, how good does it feel to win this competition? 86 00:04:26,400 --> 00:04:29,000 (LAUGHS) It feels so, so good. 87 00:04:29,000 --> 00:04:30,120 Honestly, 88 00:04:30,120 --> 00:04:32,080 it's the most rewarding thing ever 89 00:04:32,080 --> 00:04:33,920 that I've ever done so far in my life, 90 00:04:33,920 --> 00:04:35,520 and I think it always will be. 91 00:04:35,520 --> 00:04:38,200 I want to say, what haven't you been doing since you won? 92 00:04:39,360 --> 00:04:40,480 You're everywhere, 93 00:04:40,480 --> 00:04:43,120 and you're just going at the speed of light, I feel. 94 00:04:43,120 --> 00:04:44,160 Yeah, it's pretty crazy. 95 00:04:44,160 --> 00:04:47,000 I went to London. Worked with Jamie, yeah? 96 00:04:47,000 --> 00:04:49,480 Worked with Jamie, which was incredible. 97 00:04:49,480 --> 00:04:50,920 And you've got a cookbook coming out? 98 00:04:50,920 --> 00:04:52,440 Yeah. What's it called? 99 00:04:52,440 --> 00:04:54,520 Thai: Everywhere And Anywhere. 100 00:04:54,520 --> 00:04:56,440 Now, Nat and Julie, 101 00:04:56,440 --> 00:05:01,000 I'm sure these ingredients behind us look mighty familiar to you two. 102 00:05:01,000 --> 00:05:03,040 Yep. Yep. 103 00:05:03,040 --> 00:05:04,320 (SHUDDERS) 104 00:05:04,320 --> 00:05:05,760 (LAUGHS) Just joking. 105 00:05:05,760 --> 00:05:09,480 That's because these pantries are comprised of all the ingredients 106 00:05:09,480 --> 00:05:11,760 you used in your finale dishes. 107 00:05:11,760 --> 00:05:12,960 (DEPINDER GASPS) 108 00:05:12,960 --> 00:05:14,160 Julie... 109 00:05:16,600 --> 00:05:19,480 ..your sage and garlic chicken from season one. 110 00:05:19,480 --> 00:05:20,840 Yep. 111 00:05:22,800 --> 00:05:25,840 To take something that's as homely as roast chicken, 112 00:05:25,840 --> 00:05:27,360 something we're you're all familiar with, 113 00:05:27,360 --> 00:05:29,680 and to put it on the table with a restaurant interpretation 114 00:05:29,680 --> 00:05:32,120 is something that's quite hard to do convincingly. 115 00:05:32,120 --> 00:05:33,800 You actually achieved what you set out to achieve, 116 00:05:33,800 --> 00:05:35,760 which is to go from being a home cook 117 00:05:35,760 --> 00:05:38,040 to being a restaurant cook, so congratulations. 118 00:05:38,040 --> 00:05:39,680 That's a beautiful dish. Thank you. 119 00:05:41,480 --> 00:05:43,240 And Nat... 120 00:05:43,240 --> 00:05:45,480 ..your scotch egg from last season. 121 00:05:48,200 --> 00:05:50,680 Nat, it is so delicious. 122 00:05:50,680 --> 00:05:53,160 ANDY: You pull out a Thai Scotch egg... 123 00:05:53,160 --> 00:05:55,080 (CHUCKLES) ..with finger lime, 124 00:05:55,080 --> 00:05:58,040 caviar, mayonnaise and a nam prik noom 125 00:05:58,040 --> 00:05:59,720 that would blow our heads off. 126 00:05:59,720 --> 00:06:02,920 That is why we love you. That is why you're so good. 127 00:06:02,920 --> 00:06:05,280 (CHEERING AND APPLAUSE) JEAN-CHRISTOPHE: Oh, yeah. Oh, yeah. 128 00:06:11,200 --> 00:06:13,160 So, Julie's ingredients, behind me here, 129 00:06:13,160 --> 00:06:16,240 are actually my nightmare because they cost me the trophy. 130 00:06:16,240 --> 00:06:18,560 (LAUGHTER) 131 00:06:18,560 --> 00:06:21,000 Here's how these ingredients come into play. 132 00:06:21,000 --> 00:06:23,160 You need to pick one of these two pantries 133 00:06:23,160 --> 00:06:26,240 to create your own winning dish. 134 00:06:26,240 --> 00:06:27,760 Either Nat's... 135 00:06:29,680 --> 00:06:31,560 ..or Julie's. 136 00:06:31,560 --> 00:06:33,520 But choose carefully, 137 00:06:33,520 --> 00:06:36,760 because if you cook one of the two bottom dishes, 138 00:06:36,760 --> 00:06:38,920 you will fall into round two... 139 00:06:40,000 --> 00:06:43,080 ..and whatever you didn't cook with in round one, 140 00:06:43,080 --> 00:06:44,200 that will be your pantry. 141 00:06:45,560 --> 00:06:48,680 We're giving you 60 minutes. 142 00:06:50,440 --> 00:06:54,280 So what's it going to be? Nat's pantry or Julie's pantry? 143 00:07:04,880 --> 00:07:06,920 Choosing the pantry can be the difference 144 00:07:06,920 --> 00:07:09,080 between staying here or going home. 145 00:07:09,080 --> 00:07:11,200 And they are very different. 146 00:07:11,200 --> 00:07:12,800 One's very Asian. 147 00:07:12,800 --> 00:07:14,120 One's very European. 148 00:07:18,920 --> 00:07:19,960 Far out. 149 00:07:19,960 --> 00:07:22,000 (LAUGHS) Decisions? Decisions. 150 00:07:22,000 --> 00:07:23,040 Yeah. 151 00:07:23,040 --> 00:07:25,800 I'm looking at Julie's pantry. 152 00:07:25,800 --> 00:07:28,440 You could make so much with this pantry, so many options. 153 00:07:28,440 --> 00:07:30,680 Looking at Nat's, 154 00:07:30,680 --> 00:07:34,720 and I can really only think of one really good dish with that pantry, 155 00:07:34,720 --> 00:07:37,040 so I'm torn between choosing the pantry 156 00:07:37,040 --> 00:07:38,960 I feel the most comfortable with, and I think it's going 157 00:07:38,960 --> 00:07:40,160 to probably keep myself safe. 158 00:07:42,800 --> 00:07:43,920 Or take a risk today, 159 00:07:43,920 --> 00:07:46,840 and if I don't cook a good enough dish, 160 00:07:46,840 --> 00:07:49,680 I've got a massive safety net and loads of time to think 161 00:07:49,680 --> 00:07:51,240 what I can do with the other pantry. 162 00:07:53,480 --> 00:07:55,000 Sarah, what pantry are you cooking with? 163 00:07:55,000 --> 00:07:58,040 I'm going to go with Julie's today. OK. 164 00:07:58,040 --> 00:07:59,160 Classic French flavours. 165 00:08:00,520 --> 00:08:02,640 Yeah. Really excited about what's in there. 166 00:08:02,640 --> 00:08:05,600 Ben, whose pantry are you going to be cooking with in round one? 167 00:08:05,600 --> 00:08:07,720 I am going to choose Nat's. 168 00:08:07,720 --> 00:08:11,000 OK. Why Nat's? Ooh, I like it! 169 00:08:11,000 --> 00:08:14,480 Because it's more challenging for me, and I just feel like that 170 00:08:14,480 --> 00:08:16,760 plus the pressure today is going to come up with something new 171 00:08:16,760 --> 00:08:19,320 and hopefully get me out of round two. 172 00:08:19,320 --> 00:08:21,640 Jamie, whose pantry have you chosen for round one? 173 00:08:21,640 --> 00:08:23,080 I'm taking Nat's. 174 00:08:23,080 --> 00:08:28,320 I've probably used Julie's pantry four or five times this season. 175 00:08:28,320 --> 00:08:31,160 I think that I can build something beautiful 176 00:08:31,160 --> 00:08:34,080 and really focused out of the flavours on Nat's side. 177 00:08:34,080 --> 00:08:35,480 Depinder, 178 00:08:35,480 --> 00:08:37,240 whose pantry are you going to choose in round one? 179 00:08:37,240 --> 00:08:39,280 I'm going to go with Nat's pantry. 180 00:08:39,280 --> 00:08:41,080 I would like to be safe from the second round. 181 00:08:41,080 --> 00:08:43,240 I think that's my best bet. 182 00:08:43,240 --> 00:08:45,360 You've got all your ingredients 183 00:08:45,360 --> 00:08:46,760 Now, it's how you use them 184 00:08:46,760 --> 00:08:48,800 that'll mean the difference between securing your spot 185 00:08:48,800 --> 00:08:50,880 in the top five... 186 00:08:50,880 --> 00:08:52,720 ..and going home. 187 00:08:52,720 --> 00:08:54,720 Gals, do you want to do the honour? 188 00:08:54,720 --> 00:08:56,360 OK. 189 00:08:56,360 --> 00:08:58,560 BOTH: Your 60 minutes starts now! 190 00:08:58,560 --> 00:09:00,200 (CHEERING AND APPLAUSE) 191 00:09:00,200 --> 00:09:01,880 Oh, my gosh! Oh. 192 00:09:11,040 --> 00:09:12,360 Sorry, babes. 193 00:09:19,000 --> 00:09:21,280 SARAH: (CHUCKLES) I'm taking it all. (JEAN-CHRISTOPHE CHUCKLES) 194 00:09:21,280 --> 00:09:23,480 Do you want me to carry your...? Oh, well, no-one else wanted it, 195 00:09:23,480 --> 00:09:25,360 so... Do you want me to carry your basket? 196 00:09:25,360 --> 00:09:27,400 Yeah. That would be great. I'll do that. Just give it to me. 197 00:09:27,400 --> 00:09:28,720 Thank you. 198 00:09:28,720 --> 00:09:30,920 JAMIE: Oh, my goodness, chivalry is not dead. 199 00:09:30,920 --> 00:09:32,680 Thank you. I know. 200 00:09:32,680 --> 00:09:33,960 Good luck, yeah? Thanks. 201 00:09:33,960 --> 00:09:36,760 Jean-Christophe, could you just grab me the pork? 202 00:09:36,760 --> 00:09:38,240 LAURA: No, Jamie. 203 00:09:39,360 --> 00:09:41,200 Hey, it was worth a try. 204 00:09:42,360 --> 00:09:44,680 I'm choosing Nat's pantry for the first round. 205 00:09:44,680 --> 00:09:49,440 Nat's pantry has pork, lemongrass, limes and the lime leaves. 206 00:09:49,440 --> 00:09:51,960 There's fish sauce, there's belachan. 207 00:09:51,960 --> 00:09:53,840 There's so much flavour there to be had. 208 00:09:53,840 --> 00:09:55,840 I'm quite comfortable cooking either side, 209 00:09:55,840 --> 00:09:57,960 from Nat's or from Julie's pantry. 210 00:09:57,960 --> 00:10:00,480 Um, but I don't plan on having to cook from Julie's pantry. 211 00:10:00,480 --> 00:10:04,160 My goal is to make this as delicious as possible in the 60 minutes. 212 00:10:04,160 --> 00:10:07,560 Today, I'm going to do a little dumpling using the pork. 213 00:10:07,560 --> 00:10:09,680 Really make that bold and rich 214 00:10:09,680 --> 00:10:12,080 and powerful, in terms of that filling. 215 00:10:12,080 --> 00:10:15,720 I'm making an aromatic broth that'll go over the top of that. 216 00:10:16,840 --> 00:10:18,880 It's going to be an elegant little plate of dumplings 217 00:10:18,880 --> 00:10:20,880 with a beautiful broth, packed full of flavour. 218 00:10:22,280 --> 00:10:24,520 First thing I need to do is char off my spices, 219 00:10:24,520 --> 00:10:27,520 which are going to form a base for the broth. 220 00:10:27,520 --> 00:10:29,160 I've got my pork in a pan 221 00:10:29,160 --> 00:10:31,400 that's trying to get some colour on every side, 222 00:10:31,400 --> 00:10:33,440 and that's going to go into my pressure cooker, 223 00:10:33,440 --> 00:10:35,240 along with these charred aromats, 224 00:10:35,240 --> 00:10:37,720 to start building that flavour and give a deep, dark, 225 00:10:37,720 --> 00:10:39,520 roasty flavour to my broth in the end. 226 00:10:40,600 --> 00:10:43,480 Developing depth from the get-go is the most important part 227 00:10:43,480 --> 00:10:44,760 of this whole broth. 228 00:10:44,760 --> 00:10:48,040 If I don't manage to build enough flavour into this broth, 229 00:10:48,040 --> 00:10:51,200 then it's going to be like bad dumplings in murky water. 230 00:10:52,760 --> 00:10:55,920 We have a very, very serious day on our hands. 231 00:10:55,920 --> 00:10:58,240 Top five is one cook away. 232 00:10:59,440 --> 00:11:02,120 I would be thinking about round two from the get-go. 233 00:11:02,120 --> 00:11:04,480 I know that you don't... No-one wants to be there, right? 234 00:11:04,480 --> 00:11:06,160 JULIE: No. I would probably leave the one 235 00:11:06,160 --> 00:11:07,760 that I would be more comfortable with 236 00:11:07,760 --> 00:11:10,480 and feel like I'd have a better cook in round two. 237 00:11:10,480 --> 00:11:12,840 Yeah, that would be my strategy, too, Andy. 238 00:11:12,840 --> 00:11:14,160 I mean, history tells me 239 00:11:14,160 --> 00:11:15,800 that I'm going to end up in round two, so... 240 00:11:15,800 --> 00:11:16,920 (LAUGHTER) POH: Me, too. 241 00:11:16,920 --> 00:11:19,560 ..I'd have something in my pocket that I'm going to be really comfortable with. 242 00:11:19,560 --> 00:11:20,680 Yeah. Yeah. 243 00:11:22,800 --> 00:11:24,640 SARAH: Today, I've chosen Julie's pantry. 244 00:11:24,640 --> 00:11:27,680 I, um, first of all, love Julie. 245 00:11:27,680 --> 00:11:31,360 And secondly, I think it's a really fantastic pantry 246 00:11:31,360 --> 00:11:33,520 to go really classic. 247 00:11:33,520 --> 00:11:35,760 I picked Julie Goodwin's pantry, 248 00:11:35,760 --> 00:11:39,080 knowing that I can instantly lean on something 249 00:11:39,080 --> 00:11:41,440 that is comfortable for me, and that's French techniques. 250 00:11:42,520 --> 00:11:48,440 My strategy is to put everything I have into this cook, 251 00:11:48,440 --> 00:11:51,520 and I am going to keep myself safe from round two. 252 00:11:52,600 --> 00:11:54,640 I've got the whole pantry to myself. 253 00:11:55,720 --> 00:11:59,400 Today, I am making confit chicken wingettes 254 00:11:59,400 --> 00:12:02,280 with a potato fondant and a leek soubise. 255 00:12:02,280 --> 00:12:05,440 A soubise is a sauce that is thickened, 256 00:12:05,440 --> 00:12:07,920 kind of like a bechamel but loaded with leeks. 257 00:12:07,920 --> 00:12:11,560 So, I want it to be this really beautiful, creamy puree 258 00:12:11,560 --> 00:12:16,720 and just to add this really luxury element to this dish. 259 00:12:18,920 --> 00:12:21,400 Confiting chicken is cooking it in a fat 260 00:12:21,400 --> 00:12:23,520 at a really reduced temperature. 261 00:12:23,520 --> 00:12:25,560 So, this is going to slow cook 262 00:12:25,560 --> 00:12:27,440 around 60 degrees. 263 00:12:27,440 --> 00:12:31,280 And as soon as it's ready, those bones will just slip out. 264 00:12:31,280 --> 00:12:34,880 And I'll have these beautiful wingettes that are cooked perfectly. 265 00:12:36,000 --> 00:12:39,200 While that's going, I want to create a really rich jus 266 00:12:39,200 --> 00:12:41,880 that I can glaze these wingettes at the end. 267 00:12:43,880 --> 00:12:46,320 My dish is definitely very heavy on technique, 268 00:12:46,320 --> 00:12:49,440 but it's elements that I'm familiar with 269 00:12:49,440 --> 00:12:52,360 and really think I can execute in this time. 270 00:12:54,760 --> 00:12:57,760 POH: Julie, what do you remember about that finale dish? 271 00:12:57,760 --> 00:12:58,960 Oh, I'll never forget. 272 00:12:58,960 --> 00:13:01,360 So, we were given a whole chicken because that was our first cook 273 00:13:01,360 --> 00:13:03,560 in the MasterChef kitchen. Yes. 274 00:13:03,560 --> 00:13:05,520 What... My decision was purely around 275 00:13:05,520 --> 00:13:07,240 all the different things that they'd taught us, 276 00:13:07,240 --> 00:13:10,560 and a lot of the stuff that we were taught in the masterclasses. 277 00:13:10,560 --> 00:13:12,400 Smart. Because guess what. 278 00:13:13,560 --> 00:13:15,960 None of those things occurred to me. (LAUGHS) 279 00:13:19,600 --> 00:13:21,280 DEPINDER: Today's a two-round elimination. 280 00:13:21,280 --> 00:13:23,280 I do not want to be in that round two. 281 00:13:23,280 --> 00:13:25,240 I want to be safe in round one, 282 00:13:25,240 --> 00:13:28,440 so I'm going all in on Nat's pantry. 283 00:13:28,440 --> 00:13:31,680 I watched all of last season, and I was obsessed with Nat. 284 00:13:31,680 --> 00:13:33,400 I think she's so ballsy. 285 00:13:33,400 --> 00:13:35,080 She's got a very unique style of cooking. 286 00:13:35,080 --> 00:13:38,400 She brings in the modernisation into that traditional Thai flavours. 287 00:13:38,400 --> 00:13:39,840 It's very inspiring for me. 288 00:13:39,840 --> 00:13:44,200 So I'm going to use that, and I'm going to go wild with Nat's pantry. 289 00:13:44,200 --> 00:13:47,400 I want to make sure that this dish shines. 290 00:13:47,400 --> 00:13:49,520 I want to make sure the judges have never had anything 291 00:13:49,520 --> 00:13:51,000 like this before, 292 00:13:51,000 --> 00:13:52,560 their minds are blown, 293 00:13:52,560 --> 00:13:55,800 and really hone into that pantry and those flavours. 294 00:13:55,800 --> 00:13:58,120 Hey, Depinder. Hey, guys. How are you? 295 00:13:58,120 --> 00:13:59,800 Good. You are moving! 296 00:13:59,800 --> 00:14:02,080 You are moving. Yep. Yep, I've got a lot to do. 297 00:14:02,080 --> 00:14:04,160 You... OK, I'm very interested 298 00:14:04,160 --> 00:14:05,600 because I feel like you're going sweet, 299 00:14:05,600 --> 00:14:08,520 and there are a lot of intense flavours going on here. 300 00:14:08,520 --> 00:14:11,000 Random things? Yeah. Yeah. What have you got? 301 00:14:11,000 --> 00:14:12,760 Um, I'm doing a curry with a roti for you guys, 302 00:14:12,760 --> 00:14:14,320 except it's going to be a dessert. 303 00:14:14,320 --> 00:14:15,600 Wow. 304 00:14:15,600 --> 00:14:16,840 OK. Yeah. 305 00:14:16,840 --> 00:14:20,160 Which part is the curry going in...? The ice-cream. 306 00:14:21,280 --> 00:14:23,000 So, I'm going to do a Thai curry ice-cream 307 00:14:23,000 --> 00:14:26,800 with a lemon, kind of like a gingery crumb to go under. 308 00:14:26,800 --> 00:14:30,440 I'm going to do a roti with a chilli caramel. 309 00:14:30,440 --> 00:14:32,280 Wow. OK. 310 00:14:33,560 --> 00:14:35,960 Woo! You are really pushing. 311 00:14:36,960 --> 00:14:38,520 60 minutes isn't a lot of time... 312 00:14:38,520 --> 00:14:40,000 Too much time. ..for ice-cream. 313 00:14:40,000 --> 00:14:41,720 I've made the ice-cream before, 314 00:14:41,720 --> 00:14:44,200 and I've been wanting to do this combination for a while, 315 00:14:44,200 --> 00:14:45,840 so I'm... Yeah, I really want to get this done. 316 00:14:45,840 --> 00:14:47,760 I can see, like, shrimp paste, I... 317 00:14:47,760 --> 00:14:49,960 How are you going to incorporate that into a dessert? 318 00:14:49,960 --> 00:14:51,920 I've done the shrimp paste a little bit. 319 00:14:51,920 --> 00:14:53,760 That's into my ice-cream anglaise. 320 00:14:53,760 --> 00:14:55,000 Smell this. Yeah. 321 00:14:55,000 --> 00:14:56,600 It smells like... Very Thai. 322 00:14:56,600 --> 00:14:58,400 Oh-ho-ho! (SPEAKS INDISTINCTLY) 323 00:14:58,400 --> 00:14:59,960 Yeah, yeah. 324 00:14:59,960 --> 00:15:02,000 It literally smells... 325 00:15:03,640 --> 00:15:05,920 I'm just... Yeah. 326 00:15:05,920 --> 00:15:08,200 And this is going in your ice-cream? 327 00:15:08,200 --> 00:15:10,080 Shrimp paste in your ice-cream? 328 00:15:18,240 --> 00:15:21,160 Shrimp paste in your ice-cream? 329 00:15:21,160 --> 00:15:23,840 I'm just, like, surprised. Amazed. So am I, don't worry. 330 00:15:23,840 --> 00:15:25,960 It's... Yeah. Curious. Intrigued. All of the above. 331 00:15:25,960 --> 00:15:27,720 I'm very intrigued. I'm very intrigued. 332 00:15:27,720 --> 00:15:30,240 When you get it right, it is so, so good. 333 00:15:30,240 --> 00:15:31,280 Yeah. 334 00:15:31,280 --> 00:15:32,680 This is another level up, right? 335 00:15:32,680 --> 00:15:33,960 Yeah, I agree. 336 00:15:33,960 --> 00:15:36,840 Like, this kind of savoury-sweet dessert, shrimp paste. 337 00:15:36,840 --> 00:15:38,240 Yeah. 338 00:15:38,240 --> 00:15:39,960 Are you even thinking about round two? 339 00:15:39,960 --> 00:15:41,360 No. 340 00:15:41,360 --> 00:15:43,800 Ice-cream and roti in 60 minutes? 341 00:15:43,800 --> 00:15:46,440 Time to move. Good luck. Thank you, guys. Thank you. 342 00:15:46,440 --> 00:15:48,560 There's a lot at stake right now. 343 00:15:48,560 --> 00:15:50,320 Nat and Andy are like, 344 00:15:50,320 --> 00:15:52,120 "This is wild, whatever you're trying to do." 345 00:15:52,120 --> 00:15:54,400 Not entirely convinced at this point. 346 00:15:54,400 --> 00:15:58,280 But if I don't add this shrimp paste into my ice-cream, 347 00:15:58,280 --> 00:15:59,800 then that's not a Thai curry ice-cream. 348 00:15:59,800 --> 00:16:02,440 I just remind myself I know these flavours. 349 00:16:02,440 --> 00:16:03,640 I just need to keep going. 350 00:16:08,120 --> 00:16:10,320 45 minutes to go! 351 00:16:10,320 --> 00:16:13,760 Allez! LAURA: Woo! Let's go! 352 00:16:23,080 --> 00:16:25,120 Sarah, it's smelling incredible. 353 00:16:25,120 --> 00:16:26,720 Very classic. 354 00:16:27,960 --> 00:16:29,280 Sarah. Hi. 355 00:16:29,280 --> 00:16:32,120 You're the only one that's gone with Jules's pantry. 356 00:16:32,120 --> 00:16:34,480 Oh, how could I not? She's the GOAT. 357 00:16:34,480 --> 00:16:36,520 (ALL LAUGH) 358 00:16:36,520 --> 00:16:38,000 That is true. 359 00:16:38,000 --> 00:16:40,800 So you've kind of gone with the all-eggs-in-one-basket approach... 360 00:16:40,800 --> 00:16:41,840 Yeah. 361 00:16:41,840 --> 00:16:43,520 ..which is go with your strength first, yeah? 362 00:16:43,520 --> 00:16:45,080 Yes, totally. Tell us what you're making. 363 00:16:45,080 --> 00:16:50,680 So I am making a really beautiful, confit chicken wingette dish. 364 00:16:50,680 --> 00:16:52,480 I've got fondant potatoes, 365 00:16:52,480 --> 00:16:56,520 and then I'm going to make a leek soubise, as well, 366 00:16:56,520 --> 00:16:58,960 and a little bit of a tarragon-spinach oil. 367 00:16:58,960 --> 00:17:00,840 Like, I love these ingredients, 368 00:17:00,840 --> 00:17:02,080 I love these flavours, 369 00:17:02,080 --> 00:17:04,360 so I'm still definitely pushing myself 370 00:17:04,360 --> 00:17:06,600 with a lot of elements that are highly technical, 371 00:17:06,600 --> 00:17:10,400 but I'm aiming to make sure that they're perfect. 372 00:17:10,400 --> 00:17:11,440 Yeah. And... 373 00:17:11,440 --> 00:17:13,000 Talk about a risk. 374 00:17:13,000 --> 00:17:14,960 How long is that going to take to confit? 375 00:17:14,960 --> 00:17:16,320 Um, a while. 376 00:17:16,320 --> 00:17:18,280 So I've got to just keep an eye on it. 377 00:17:18,280 --> 00:17:20,760 I've got to keep it under temperature 378 00:17:20,760 --> 00:17:22,640 so it's cooked just enough. 379 00:17:22,640 --> 00:17:27,440 You've picked two techniques that require a lot of time to do well. 380 00:17:27,440 --> 00:17:28,680 Yeah. And you've got... 381 00:17:30,480 --> 00:17:32,160 Not much time left. 382 00:17:32,160 --> 00:17:34,720 I'm just a little worried about the confiting and the fondant. 383 00:17:34,720 --> 00:17:36,720 Yeah. So just good luck with that. 384 00:17:36,720 --> 00:17:38,000 Yeah. Thank you. Good luck, Sarah. 385 00:17:38,000 --> 00:17:39,560 Thanks so much. Cheers. Good luck, Sarah. 386 00:17:41,240 --> 00:17:44,240 You're halfway through, so only 30 minutes to go! 387 00:17:44,240 --> 00:17:46,840 (CHEERING AND APPLAUSE) 388 00:17:46,840 --> 00:17:49,120 Smelling incredible. 389 00:17:58,040 --> 00:18:00,640 DEPINDER: OK. Come on, chilli caramel. 390 00:18:00,640 --> 00:18:03,040 Come on, Deeps. Go, babes. 391 00:18:03,040 --> 00:18:04,480 Maybe a bit more. 392 00:18:04,480 --> 00:18:07,840 It's chilli caramel, yeah? So... May as well. 393 00:18:07,840 --> 00:18:10,480 (LAUGHS) Whoa! 394 00:18:17,440 --> 00:18:19,120 (COUGHS) 395 00:18:19,120 --> 00:18:20,440 Whoa! 396 00:18:20,440 --> 00:18:21,880 Damn, that's really spicy. 397 00:18:23,800 --> 00:18:25,440 If Nat's gone, Andy's doomed. 398 00:18:30,880 --> 00:18:32,240 What are you making, Ben? 399 00:18:32,240 --> 00:18:35,040 BEN: I'm making a pork mince-filled tortellini 400 00:18:35,040 --> 00:18:36,800 with, like, chilli and kaffir lime. 401 00:18:36,800 --> 00:18:39,280 And I'm doing a really, really deep broth around the outside 402 00:18:39,280 --> 00:18:40,360 with, like, Thai flavours. 403 00:18:40,360 --> 00:18:43,000 Choosing Nat's pantry might seem like a bit of a risk. 404 00:18:43,000 --> 00:18:44,800 It's not my style of cooking, 405 00:18:44,800 --> 00:18:47,960 but to me it makes so much sense to take this pressure 406 00:18:47,960 --> 00:18:50,280 and challenge myself in the first round. 407 00:18:50,280 --> 00:18:52,600 But at the same time, if it doesn't work out, 408 00:18:52,600 --> 00:18:55,040 I've got the best security blanket in the world, 409 00:18:55,040 --> 00:18:57,120 which is Julie Goodwin's pantry. 410 00:18:58,720 --> 00:19:02,080 Obviously getting to top five is a huge achievement. 411 00:19:02,080 --> 00:19:03,840 Last time I was here, I came sixth, 412 00:19:03,840 --> 00:19:06,520 which is where we are at the competition right now. 413 00:19:06,520 --> 00:19:08,120 If I can make it through this elimination, 414 00:19:08,120 --> 00:19:10,920 I'll make it further than I've ever been in this MasterChef kitchen. 415 00:19:10,920 --> 00:19:12,760 I'm going to give it everything today to get through. 416 00:19:14,040 --> 00:19:16,960 I'm making a pork-filled tortellini with a pork broth. 417 00:19:16,960 --> 00:19:18,800 It's going to be, like, a European-looking dish, 418 00:19:18,800 --> 00:19:21,080 but it's going to be Thai-tasting. 419 00:19:21,080 --> 00:19:23,120 I think this dish is a great opportunity for me 420 00:19:23,120 --> 00:19:25,760 to show my European technique with Asian flavours. 421 00:19:25,760 --> 00:19:27,320 It's sort of a foot in both camps. 422 00:19:27,320 --> 00:19:28,600 And if I can get the balance right, 423 00:19:28,600 --> 00:19:30,840 I think I can do something really special with it. 424 00:19:32,120 --> 00:19:34,400 I've tasted the filling for the tortellini. 425 00:19:34,400 --> 00:19:36,920 I'm really happy with the flavour. I think it's subtle but delicious. 426 00:19:36,920 --> 00:19:39,160 Uh, I'm actually starting to really like this pantry. 427 00:19:39,160 --> 00:19:41,560 I think it's not something I'd normally cook with, 428 00:19:41,560 --> 00:19:43,040 but I think it's working. 429 00:19:44,760 --> 00:19:46,640 That dough, mate... That's beautiful. 430 00:19:46,640 --> 00:19:48,040 Oh-ho! Looks incredible, mate. 431 00:19:48,040 --> 00:19:50,440 I'd say I don't know if I can do it better myself, but... 432 00:19:50,440 --> 00:19:52,440 (ALL LAUGH) 433 00:19:56,560 --> 00:19:57,960 They're basically making the same dish. 434 00:19:57,960 --> 00:19:59,360 Yeah. 435 00:20:02,200 --> 00:20:06,480 What could set the two dumplings broth thing apart? 436 00:20:06,480 --> 00:20:08,560 The filling. Yeah. The filling. 437 00:20:09,920 --> 00:20:11,360 And then, like the dough. 438 00:20:11,360 --> 00:20:13,520 Like, if one of them makes a bit thicker... 439 00:20:13,520 --> 00:20:15,320 It'd be filling, dough, broth. 440 00:20:19,080 --> 00:20:21,040 All good there, Cheffy? JAMIE: Going good. 441 00:20:21,040 --> 00:20:22,480 Doing well, mate. 442 00:20:22,480 --> 00:20:24,160 Are you doing your filling now? 443 00:20:24,160 --> 00:20:26,040 Oui. 444 00:20:26,040 --> 00:20:27,920 Now I'm going to mince the pork, a little bit of back fat, 445 00:20:27,920 --> 00:20:30,080 a little bit of the leaner meat, 446 00:20:30,080 --> 00:20:31,640 and then some of the belly. 447 00:20:31,640 --> 00:20:33,000 But we'll just play with it and make sure 448 00:20:33,000 --> 00:20:35,480 that there's enough fat in there to give good texture and flavour. 449 00:20:36,800 --> 00:20:39,600 ANDY: Oh-hoo-hoo! He's a-movin'! 450 00:20:39,600 --> 00:20:40,880 Jame. Jamie. Jamie. 451 00:20:40,880 --> 00:20:42,320 We're moving. How are we doing? 452 00:20:42,320 --> 00:20:43,680 Moving like a proper chef. 453 00:20:43,680 --> 00:20:46,920 I bloody hope so. Righto, then, hit us with that dish. 454 00:20:46,920 --> 00:20:50,280 Yeah. Um, so doing essentially, 455 00:20:50,280 --> 00:20:52,040 um, a little, um, 456 00:20:52,040 --> 00:20:54,880 pork dumpling with an aromatic broth and then... 457 00:20:54,880 --> 00:20:56,320 Ooh! 458 00:20:56,320 --> 00:20:58,880 A very similar dish up the back. 459 00:20:58,880 --> 00:21:01,360 Ben's doing a tortellini... Yep. 460 00:21:01,360 --> 00:21:05,080 ..with obviously a spiced pork filling and a broth. 461 00:21:05,080 --> 00:21:06,640 Yep. 462 00:21:06,640 --> 00:21:08,200 Let the games begin. 463 00:21:08,200 --> 00:21:10,040 Anyone would think we're mates or something. 464 00:21:10,040 --> 00:21:11,160 Yeah. 465 00:21:11,160 --> 00:21:15,200 That just puts all the more pressure on you to nail round one. 466 00:21:15,200 --> 00:21:18,440 There's a 50-50 chance that you could be in round two. 467 00:21:18,440 --> 00:21:19,640 100%. 468 00:21:19,640 --> 00:21:22,120 And like, there's another layer with Ben cooking 469 00:21:22,120 --> 00:21:23,440 a very, very similar dish. 470 00:21:23,440 --> 00:21:24,880 Yeah. For sure. 471 00:21:24,880 --> 00:21:27,360 Um, and, you know, at the end of the day... 472 00:21:29,040 --> 00:21:32,800 ..playing too much strategy doesn't necessarily get you the win, 473 00:21:32,800 --> 00:21:35,240 but making sure you cook the best, tastiest dish you can 474 00:21:35,240 --> 00:21:36,640 gives you a better chance. 475 00:21:36,640 --> 00:21:38,960 I was gonna say it's really all about that broth. 476 00:21:38,960 --> 00:21:41,720 That needs to be so well-balanced, especially with these flavours. 477 00:21:41,720 --> 00:21:44,040 Absolutely. Yeah, that's the plan. 478 00:21:44,040 --> 00:21:46,400 It is now time to execute, my friend. Attention to detail. 479 00:21:46,400 --> 00:21:48,000 Oui, Chef. Good luck. 480 00:21:48,000 --> 00:21:49,600 Thank you very much. 481 00:21:51,520 --> 00:21:53,920 There is a huge amount of pressure knowing that 482 00:21:53,920 --> 00:21:57,440 I'm not only cooking against the other two, 483 00:21:57,440 --> 00:22:01,360 but I have direct comparison against Ben. (CHUCKLES) 484 00:22:01,360 --> 00:22:04,000 What? Ben. I had a feeling. 485 00:22:05,480 --> 00:22:08,840 One small mistake is going to send one of us into the next round. 486 00:22:08,840 --> 00:22:10,880 It feels like the chances of making it through this round 487 00:22:10,880 --> 00:22:12,000 have gone from one out of four 488 00:22:12,000 --> 00:22:13,600 to one out of two. 489 00:22:23,320 --> 00:22:25,480 We've only got 15 minutes to go. 490 00:22:25,480 --> 00:22:27,000 ANDY: Come on, everybody! 491 00:22:27,000 --> 00:22:29,000 (CHEERING AND APPLAUSE) 492 00:22:29,000 --> 00:22:30,720 This is going down to the wire. 493 00:22:41,480 --> 00:22:43,240 Hello. Hi. I'm just a bit hungry. 494 00:22:43,240 --> 00:22:45,040 Don't mind me. Go for it. 495 00:22:46,600 --> 00:22:48,360 Got a lot of elements on the go 496 00:22:48,360 --> 00:22:50,600 and time is flying in this cook. 497 00:22:51,800 --> 00:22:54,200 I'm now moving on to making my roux. 498 00:22:54,200 --> 00:22:58,000 So this is going to be what really thickens my soubise. 499 00:22:59,240 --> 00:23:02,280 Can I take this from you? Of course, Chef. Yeah, please. 500 00:23:02,280 --> 00:23:03,960 Thank you. 501 00:23:03,960 --> 00:23:06,240 Only if you're going to help me, not someone else. 502 00:23:06,240 --> 00:23:08,080 (LAUGHTER) 503 00:23:08,080 --> 00:23:11,640 I know I need to get this done as quickly as possible. 504 00:23:11,640 --> 00:23:13,920 I need to get back onto my chicken. 505 00:23:13,920 --> 00:23:15,800 That's really time-critical. 506 00:23:15,800 --> 00:23:17,360 Oh, that's hot. 507 00:23:18,320 --> 00:23:19,680 Come on. 508 00:23:21,000 --> 00:23:23,560 LAURA: How are the wings, Sarah? Have they come out nicely? 509 00:23:23,560 --> 00:23:24,720 Perfect. Yeah. Yeah? 510 00:23:24,720 --> 00:23:27,280 My chicken wingettes look ready 511 00:23:27,280 --> 00:23:29,600 and now it's time to pop out those bones. 512 00:23:29,600 --> 00:23:31,400 I don't have any time to waste. 513 00:23:31,400 --> 00:23:34,160 These little fingers are like mittens, 514 00:23:34,160 --> 00:23:36,200 and they can handle any heat. 515 00:23:36,200 --> 00:23:37,920 Oh, it's hot. 516 00:23:37,920 --> 00:23:39,240 I'm just trying to push through 517 00:23:39,240 --> 00:23:41,720 and get all of my elements ready for plating. 518 00:23:41,720 --> 00:23:44,200 Um... And, yeah, work through. 519 00:23:44,200 --> 00:23:47,160 Make sure everything tastes absolutely delicious. 520 00:23:47,160 --> 00:23:49,080 Anything can happen. 521 00:23:49,080 --> 00:23:51,720 Things are getting real in round one now. 522 00:23:51,720 --> 00:23:53,520 Only 10 minutes to go. 523 00:24:01,520 --> 00:24:03,800 Where's my whisk, Jean-Christophe? 524 00:24:03,800 --> 00:24:06,440 Oopsie. Sorry, sorry. 525 00:24:08,240 --> 00:24:10,080 The broth has some good flavour to start with, 526 00:24:10,080 --> 00:24:11,480 but we're trying to get 527 00:24:11,480 --> 00:24:14,040 all of these fresh flavours in there now, so. 528 00:24:14,040 --> 00:24:16,200 LAURA: Come on, Jamie. Chop-chop. Yeah. 529 00:24:16,200 --> 00:24:19,000 I know Ben's great at balancing flavours, 530 00:24:19,000 --> 00:24:21,280 and I know that he'll be making that broth perfect. 531 00:24:21,280 --> 00:24:22,760 Got six minutes. 532 00:24:24,880 --> 00:24:26,480 This is MasterChef, innit? 533 00:24:28,920 --> 00:24:31,000 It's got a nice colour. Yeah. 534 00:24:31,000 --> 00:24:32,840 BEN: I've left the broth in the pressure cooker 535 00:24:32,840 --> 00:24:34,480 till the last possible minute. 536 00:24:35,800 --> 00:24:36,840 I've got to add the lime. 537 00:24:36,840 --> 00:24:39,960 I've got to add the fish sauce. I've got to taste, taste, taste. 538 00:24:39,960 --> 00:24:41,440 If I can get this right, 539 00:24:41,440 --> 00:24:44,040 I can save myself from this elimination. 540 00:24:44,040 --> 00:24:45,360 (EXHALES) 541 00:24:45,360 --> 00:24:48,120 There's so much riding on this dish. 542 00:24:48,120 --> 00:24:50,480 It's not just surviving this challenge 543 00:24:50,480 --> 00:24:51,840 and keeping out of round two, 544 00:24:51,840 --> 00:24:53,360 it's also, you know, 545 00:24:53,360 --> 00:24:55,040 getting further than I've ever been before. 546 00:24:55,040 --> 00:24:56,760 So I've never been in the top five on MasterChef. 547 00:24:56,760 --> 00:24:58,920 Just don't want to fall here and go home. 548 00:24:58,920 --> 00:25:02,200 Five minutes to go. Allez! Allez! 549 00:25:02,200 --> 00:25:04,800 I just want to get all the way to the end to prove it to myself, 550 00:25:04,800 --> 00:25:06,800 prove it to my kids, prove it to everyone. 551 00:25:06,800 --> 00:25:08,640 So much on the line here. 552 00:25:09,880 --> 00:25:12,920 This is gonna be hard. It's how they garnish it now. 553 00:25:14,880 --> 00:25:16,520 LAURA: Beautiful, Deeps. 554 00:25:16,520 --> 00:25:19,280 Have you got all your elements where they need to be to plate? 555 00:25:19,280 --> 00:25:21,320 Yeah. I'm going to put the caramel in a jug. 556 00:25:21,320 --> 00:25:22,400 Yep. 557 00:25:22,400 --> 00:25:24,280 I'm just going to take this roti off 'cause it's perfect. 558 00:25:24,280 --> 00:25:25,720 Yep. Well, I think it's perfect. 559 00:25:25,720 --> 00:25:26,760 Yep. 560 00:25:26,760 --> 00:25:28,880 My place in the competition is definitely riding on this dish. 561 00:25:28,880 --> 00:25:30,000 I don't want to be in round two. 562 00:25:30,000 --> 00:25:32,120 Ice-cream's almost churned. 563 00:25:32,120 --> 00:25:34,320 The star of the show is that ice-cream. 564 00:25:34,320 --> 00:25:36,960 I really pushed it today with the ice-cream setting time. 565 00:25:36,960 --> 00:25:39,720 If that's not done, I don't have a dish. 566 00:25:39,720 --> 00:25:40,880 ANDY: Is it setting? 567 00:25:40,880 --> 00:25:42,160 Yeah. It's set. 568 00:25:44,000 --> 00:25:45,200 It's beautiful. 569 00:25:45,200 --> 00:25:47,880 It is so smooth, creamy, perfectly set. 570 00:25:47,880 --> 00:25:49,760 And I could not be happier. 571 00:25:49,760 --> 00:25:52,880 I'm pushing everything today to make it into top five. 572 00:25:52,880 --> 00:25:54,920 I really, I really want to make it into top five. 573 00:25:54,920 --> 00:25:56,640 I can't tell you how much. 574 00:25:56,640 --> 00:25:58,440 POH: One minute to go. 575 00:25:58,440 --> 00:26:00,200 Come on, guys. Let's go! 576 00:26:00,200 --> 00:26:03,880 LAURA: Final touches. CALLUM: Let's go, Jamie. Oh, my God! 577 00:26:03,880 --> 00:26:05,360 Nice, Sarah. Come on, Benny. 578 00:26:08,320 --> 00:26:10,160 DEPINDER: Oh, my God! Hot spoon, hot spoon, Deeps! 579 00:26:10,160 --> 00:26:11,400 Hot spoon. 580 00:26:11,400 --> 00:26:14,880 On the gas. On the gas. On the gas. Let's go, let's go. 581 00:26:14,880 --> 00:26:17,480 Got to go nice and quick. Nice and quick, Deeps. 582 00:26:19,280 --> 00:26:22,200 She's all said and done in 10... 583 00:26:22,200 --> 00:26:24,640 JUDGES: Nine, eight, 584 00:26:24,640 --> 00:26:27,760 seven, six, five, 585 00:26:27,760 --> 00:26:29,960 four, three, 586 00:26:29,960 --> 00:26:32,080 two, one! 587 00:26:32,080 --> 00:26:33,200 That is it! 588 00:26:33,200 --> 00:26:34,440 LAURA: Well done, guys. 589 00:26:34,440 --> 00:26:36,640 Good job. How did you go? 590 00:26:36,640 --> 00:26:38,360 Well. Yeah, alright. 591 00:26:38,360 --> 00:26:41,000 We made the same thing. Funny that. 592 00:26:41,000 --> 00:26:42,360 (BEN LAUGHS) 593 00:26:53,520 --> 00:26:57,680 We gave you two winners' pantries to choose from 594 00:26:57,680 --> 00:27:00,000 and asked you to bring us a winning dish. 595 00:27:01,200 --> 00:27:03,640 You each chose your pantry for different reasons. 596 00:27:04,960 --> 00:27:07,960 Let's see whose reason paid off. 597 00:27:07,960 --> 00:27:11,320 We'd like to taste your dish, Depinder. 598 00:27:14,120 --> 00:27:17,040 DEPINDER: I've definitely been inspired by Nat and her pantry. 599 00:27:17,040 --> 00:27:19,200 I am praying 600 00:27:19,200 --> 00:27:22,280 that they love this roti and curry dessert of mine. 601 00:27:22,280 --> 00:27:24,600 I really, really pushed myself today. 602 00:27:26,320 --> 00:27:28,560 NAT: Oh. Oh, wow. 603 00:27:28,560 --> 00:27:30,000 Oh! 604 00:27:30,000 --> 00:27:31,480 (LAUGHS) 605 00:27:34,320 --> 00:27:35,720 What is the dish, Depinder? 606 00:27:37,320 --> 00:27:39,440 It's a take on roti with curry. 607 00:27:39,440 --> 00:27:42,320 Kind of turning that into a bit of a savoury dessert. 608 00:27:42,320 --> 00:27:45,360 So it's a Thai curry ice-cream 609 00:27:45,360 --> 00:27:46,640 with a roti, 610 00:27:46,640 --> 00:27:48,680 got a chilli caramel on top of the roti, 611 00:27:48,680 --> 00:27:51,160 and there's a little bit of crumb underneath 612 00:27:51,160 --> 00:27:52,840 for the ice-cream to sit on. 613 00:27:54,720 --> 00:27:56,880 Let's see if that's paid off. 614 00:28:12,200 --> 00:28:13,880 JEAN-CHRISTOPHE: Depinder... 615 00:28:13,880 --> 00:28:15,760 ..that was remarkable. 616 00:28:20,600 --> 00:28:24,240 What I love the most is not just the colours, 617 00:28:24,240 --> 00:28:27,040 the textures are impeccable. 618 00:28:27,040 --> 00:28:28,960 You are a natural cook. 619 00:28:30,440 --> 00:28:32,520 ANDY: Depinder, it is magic. 620 00:28:32,520 --> 00:28:35,560 That is probably your best dish of the competition. 621 00:28:35,560 --> 00:28:36,840 Oh, my God. 622 00:28:38,080 --> 00:28:41,040 I think it's all centred around that curry ice-cream, 623 00:28:41,040 --> 00:28:43,840 which when you put shrimp paste in there, I was like, 624 00:28:43,840 --> 00:28:45,120 "This is madness." 625 00:28:45,120 --> 00:28:48,040 But for me, that is the one ingredient 626 00:28:48,040 --> 00:28:50,880 that sends this into another realm. 627 00:28:50,880 --> 00:28:53,120 You've got this amazing way with spices. 628 00:28:53,120 --> 00:28:55,080 I've seen you do it with desserts before. 629 00:28:55,080 --> 00:28:58,400 You're very, very good at knowing how far to push it. 630 00:28:58,400 --> 00:29:00,440 And you pushed this one quite far out. 631 00:29:00,440 --> 00:29:02,560 And what's amazing about it is 632 00:29:02,560 --> 00:29:04,720 I want to demolish the whole lot. 633 00:29:04,720 --> 00:29:06,840 It's not just sort of an interesting flavour. 634 00:29:06,840 --> 00:29:08,600 It is really delicious. 635 00:29:08,600 --> 00:29:10,160 Thank you. 636 00:29:10,160 --> 00:29:13,720 In one hour, to do an ice-cream and a roti is bonkers. 637 00:29:13,720 --> 00:29:15,880 And it's so smooth. 638 00:29:16,840 --> 00:29:18,880 The caramel goes so well with it. 639 00:29:18,880 --> 00:29:21,040 Honestly, I can't fault anything. 640 00:29:21,040 --> 00:29:23,240 And I'm so proud that you've backed yourself up. 641 00:29:23,240 --> 00:29:25,640 Thank you for your ingredients. 642 00:29:25,640 --> 00:29:27,480 Well done. (APPLAUSE) 643 00:29:31,760 --> 00:29:33,200 You alright? Yeah. 644 00:29:33,200 --> 00:29:35,880 Can't even express how relieved I am right now. 645 00:29:35,880 --> 00:29:38,640 I went with my heart and I did what I had to 646 00:29:38,640 --> 00:29:39,720 and it paid off. 647 00:29:39,720 --> 00:29:41,120 And I'm so happy. 648 00:29:42,400 --> 00:29:45,880 Right, we would like to taste your dish, Ben. 649 00:29:57,360 --> 00:29:59,560 So, Ben. What have you made? 650 00:30:01,760 --> 00:30:04,720 BEN: I've made a pork tortellini with a Thai broth. 651 00:30:27,040 --> 00:30:29,520 There's another dumpling-in-broth dish out there. 652 00:30:31,640 --> 00:30:33,240 I didn't know that till afterwards, actually. 653 00:30:33,240 --> 00:30:36,240 So with that new information on board, 654 00:30:36,240 --> 00:30:37,240 still confident? 655 00:30:37,240 --> 00:30:39,400 Yep. I'm happy with this dish, I really am. 656 00:30:40,680 --> 00:30:46,720 Ben, I think this is probably your best broth so far. 657 00:30:48,640 --> 00:30:52,480 The depth, aroma deliver that wonderful flavour. 658 00:30:53,560 --> 00:30:57,440 Your tortellini, perfectly cooked. 659 00:30:57,440 --> 00:30:59,160 A very good dish. 660 00:30:59,160 --> 00:31:00,840 JULIE: Loved the texture of the pasta. 661 00:31:00,840 --> 00:31:03,760 It's really... Had a really good sort of al dente. 662 00:31:03,760 --> 00:31:06,200 And for me, the star of the show was that broth. 663 00:31:06,200 --> 00:31:08,240 So, well done. Thanks, Julie. 664 00:31:10,960 --> 00:31:12,120 The filling was lovely. 665 00:31:12,120 --> 00:31:13,840 I just thought you could have 666 00:31:13,840 --> 00:31:16,160 probably bumped the aromats up a touch. 667 00:31:17,360 --> 00:31:21,880 It very much did go South-East Asian versus European, 668 00:31:21,880 --> 00:31:24,880 whereas I feel like you could have just bridged that gap. 669 00:31:24,880 --> 00:31:27,160 Just a few more aromats in that filling 670 00:31:27,160 --> 00:31:29,000 and we would have had an absolute standout. 671 00:31:29,000 --> 00:31:31,080 Thank you. Nice one, mate. 672 00:31:35,880 --> 00:31:37,160 Good luck, mate. 673 00:31:39,120 --> 00:31:42,520 The next dish we'd like to taste was made by Jamie. 674 00:31:46,560 --> 00:31:48,400 This is probably the most nervous I've been 675 00:31:48,400 --> 00:31:50,040 in the MasterChef kitchen this year. 676 00:31:51,240 --> 00:31:53,080 This feels like it's only a 50-50 shot 677 00:31:53,080 --> 00:31:54,920 if I go into the next round. 678 00:32:12,080 --> 00:32:13,680 Jamie, what's the dish? 679 00:32:17,240 --> 00:32:22,120 JAMIE: So I've made pork dumplings with an aromatic broth, 680 00:32:22,120 --> 00:32:23,480 caviar and finger lime. 681 00:32:43,560 --> 00:32:46,040 I think the dumpling work was amazing. 682 00:32:48,160 --> 00:32:50,600 The dough, like, I loved the chew in it 683 00:32:50,600 --> 00:32:52,760 and just the aromats inside, 684 00:32:52,760 --> 00:32:54,360 you just tastes the gingery-ness. 685 00:32:54,360 --> 00:32:56,440 The heat that comes through is beautiful. 686 00:32:56,440 --> 00:32:58,640 All in all, it's a beautiful dish. 687 00:32:59,920 --> 00:33:02,120 Loved the filling of the dumpling. 688 00:33:02,120 --> 00:33:04,120 I loved how coarse that mince was. 689 00:33:04,120 --> 00:33:07,160 Quite simple, but done really, really well. 690 00:33:07,160 --> 00:33:09,320 It's a really good broth. 691 00:33:10,480 --> 00:33:12,880 Just took it a little bit too acidic. 692 00:33:15,240 --> 00:33:16,560 Balance was just a touch out. 693 00:33:17,960 --> 00:33:19,040 At the last minute, 694 00:33:19,040 --> 00:33:22,800 you probably overdosed the finger lime into your dish. 695 00:33:24,080 --> 00:33:27,640 You should probably not put caviar and just regulate this acidity. 696 00:33:29,160 --> 00:33:30,480 Thanks, mate. 697 00:33:36,160 --> 00:33:38,240 It's Sarah. 698 00:33:42,560 --> 00:33:45,720 I'm feeling really confident with my dish. 699 00:33:45,720 --> 00:33:48,960 There is so much technique and flavour that's gone into it. 700 00:33:48,960 --> 00:33:51,800 I really hope that the judges will absolutely love it. 701 00:33:56,600 --> 00:33:58,160 Sarah, what is it? 702 00:33:59,760 --> 00:34:04,400 So I've made glazed wingettes that I've confited 703 00:34:04,400 --> 00:34:06,760 with potato fondant, 704 00:34:06,760 --> 00:34:08,920 and a leek soubise, 705 00:34:08,920 --> 00:34:10,920 and tarragon oil, 706 00:34:10,920 --> 00:34:12,880 and a little bit of crispy pancetta as well. 707 00:34:14,760 --> 00:34:17,360 I think I pretty much used everything in your pantry. 708 00:34:17,360 --> 00:34:18,640 Wow. Excellent. Yeah. 709 00:34:18,640 --> 00:34:20,840 Well, let's see if your pantry choice paid off. 710 00:34:39,040 --> 00:34:41,000 Sarah, thanks for choosing my pantry. 711 00:34:41,000 --> 00:34:42,160 I'm glad someone did. 712 00:34:43,400 --> 00:34:47,960 Um... God, hat off to you for confiting chicken in an hour. 713 00:34:47,960 --> 00:34:50,040 I was nervous for you. 714 00:34:51,160 --> 00:34:53,160 You did manage to get that cooked. 715 00:34:54,200 --> 00:34:57,760 I really loved the sauce. I thought it was rich and beautiful. 716 00:34:57,760 --> 00:34:59,320 You've absolutely nailed that. 717 00:35:00,320 --> 00:35:03,000 I just think that was a really tasty dish. 718 00:35:03,000 --> 00:35:04,320 Thanks. 719 00:35:04,320 --> 00:35:06,360 What I really love is those chicken wings. 720 00:35:08,360 --> 00:35:09,520 It's just... 721 00:35:09,520 --> 00:35:11,240 This is going to sound dumb. 722 00:35:11,240 --> 00:35:12,360 ..chicken. 723 00:35:13,680 --> 00:35:16,600 It is the most robust chicken flavour 724 00:35:16,600 --> 00:35:17,880 that I think you can get. 725 00:35:17,880 --> 00:35:20,320 That absolutely delivered. 726 00:35:20,320 --> 00:35:21,640 With the soubise... 727 00:35:22,720 --> 00:35:24,320 ..while I thought the flavour was nice, 728 00:35:24,320 --> 00:35:27,000 it still needs a little bit more cooking out. 729 00:35:28,320 --> 00:35:30,800 The onions are still a little bit under 730 00:35:30,800 --> 00:35:33,400 and you can see on the plate, um, 731 00:35:33,400 --> 00:35:34,600 it's just not emulsified together 732 00:35:34,600 --> 00:35:37,000 'cause they just need to be sweated out for longer. 733 00:35:38,600 --> 00:35:39,760 Thanks, Sarah. Thanks, Sarah. 734 00:35:53,440 --> 00:35:54,880 We gave you a winner's pantry 735 00:35:54,880 --> 00:35:57,520 to repeat history with a winning dish, 736 00:35:57,520 --> 00:36:01,040 and all of you put up something worth celebrating. 737 00:36:01,040 --> 00:36:04,240 But sadly, we're looking for the bottom two today. 738 00:36:07,720 --> 00:36:09,040 So if I call your name, 739 00:36:09,040 --> 00:36:11,320 you're cooking in round two. 740 00:36:18,760 --> 00:36:20,240 Sarah. 741 00:36:22,280 --> 00:36:25,120 Your soubise had some executional flaws. 742 00:36:26,600 --> 00:36:28,000 Jamie. 743 00:36:29,880 --> 00:36:33,280 For most of us, that broth was a touch too acidic. 744 00:36:35,080 --> 00:36:36,440 Depinder, Ben... 745 00:36:36,440 --> 00:36:38,400 ..great work. You're safe. 746 00:36:38,400 --> 00:36:39,880 You can join the others on the gantry. 747 00:36:39,880 --> 00:36:41,160 Well done. 748 00:36:50,200 --> 00:36:52,000 Someone from season six... Oh, damn. 749 00:36:52,000 --> 00:36:53,800 ..finally going home. 750 00:36:55,240 --> 00:36:58,680 I'm really disappointed to be going into round two. 751 00:36:58,680 --> 00:37:00,440 Even when you're cooking at your best, 752 00:37:00,440 --> 00:37:02,320 it's still maybe not enough. 753 00:37:04,400 --> 00:37:06,880 Jamie. Sarah. 754 00:37:06,880 --> 00:37:08,600 It comes down to you. 755 00:37:10,080 --> 00:37:12,920 We're giving you another 60 minutes. 756 00:37:12,920 --> 00:37:14,880 You can cook absolutely anything, 757 00:37:14,880 --> 00:37:18,080 but you must use the pantry you didn't choose in round one. 758 00:37:19,120 --> 00:37:22,520 So, Jamie, you'll be cooking with Julie's pantry. 759 00:37:22,520 --> 00:37:24,800 Sarah, you'll be cooking with Nat's pantry. 760 00:37:26,400 --> 00:37:27,720 Yeah. 761 00:37:27,720 --> 00:37:31,280 The least impressive dish will send its maker home. 762 00:37:33,440 --> 00:37:34,920 This is stressful. 763 00:37:34,920 --> 00:37:37,080 Your time starts now. 764 00:37:37,080 --> 00:37:39,480 Go! Come on, gang. Go on! 765 00:37:39,480 --> 00:37:40,880 Let's do it, guys. 766 00:37:46,240 --> 00:37:48,920 BEN: This second round is going to be insane. 767 00:37:48,920 --> 00:37:50,240 Jamie has Julie's pantry, 768 00:37:50,240 --> 00:37:53,280 and I know he can cook with all of these ingredients. 769 00:37:53,280 --> 00:37:55,000 LAURA: Let's go, Jamie. Come on, Jamie. 770 00:37:55,000 --> 00:37:56,400 DEPINDER: Let's go, Toddy. 771 00:37:56,400 --> 00:37:57,760 Sarah, on the other hand, 772 00:37:57,760 --> 00:37:59,080 she used that pantry already, 773 00:37:59,080 --> 00:38:01,360 and she's, I think, stuck with Nat's pantry. 774 00:38:01,360 --> 00:38:03,360 It's actually a really challenging pantry. 775 00:38:03,360 --> 00:38:05,000 There's not many vegetables in there. 776 00:38:05,000 --> 00:38:07,760 There's pork belly, which is not easy to cook, in there. 777 00:38:07,760 --> 00:38:09,440 It's a minefield. 778 00:38:11,080 --> 00:38:12,120 It's so hard. 779 00:38:16,480 --> 00:38:17,760 CALLUM: Yeah. 780 00:38:17,760 --> 00:38:20,200 JAMIE: I am nervous. 781 00:38:20,200 --> 00:38:22,000 My heart's racing. 782 00:38:23,240 --> 00:38:24,880 I'm definitely feeling the pressure. 783 00:38:27,840 --> 00:38:30,880 Not only am I fighting for my spot in the competition, 784 00:38:30,880 --> 00:38:33,600 I'm also going up against Sarah, 785 00:38:33,600 --> 00:38:35,120 who's back for their third time. 786 00:38:35,120 --> 00:38:37,440 It's even harder. 787 00:38:37,440 --> 00:38:39,200 BEN: Nice, Jamie. 788 00:38:39,200 --> 00:38:40,600 Jamie! Hello! 789 00:38:40,600 --> 00:38:42,480 You look like you mean business. Yeah, man. 790 00:38:42,480 --> 00:38:45,920 I'm not eager to go home. I'm here to fight for my position. 791 00:38:45,920 --> 00:38:48,240 And I'm lucky that I get to use a whole lot of ingredients 792 00:38:48,240 --> 00:38:49,400 I'm really familiar with 793 00:38:49,400 --> 00:38:52,160 that was put together by yourself, so thank you very much. 794 00:38:52,160 --> 00:38:53,280 What is the dish? 795 00:38:53,280 --> 00:38:55,720 So I'm doing elevated roast chicken. 796 00:38:55,720 --> 00:38:57,520 I've boned out the thighs, 797 00:38:57,520 --> 00:38:59,560 so I'm gonna roast them, 798 00:38:59,560 --> 00:39:00,920 weigh them down over the hibachi, 799 00:39:00,920 --> 00:39:03,040 get some beautiful colour and smoke on them. 800 00:39:03,040 --> 00:39:05,080 So I'm making a little potato and spinach gnocchi. 801 00:39:05,080 --> 00:39:06,640 Oh, nice. 802 00:39:06,640 --> 00:39:08,200 I've got some leek tops in the oven, 803 00:39:08,200 --> 00:39:10,560 which I'm just burning, and I'm going to make a little 804 00:39:10,560 --> 00:39:13,160 essentially like veloute, bechamel, kind of, 805 00:39:13,160 --> 00:39:15,000 just to toss the gnocchi through. 806 00:39:15,000 --> 00:39:16,280 Some leeks in the pan 807 00:39:16,280 --> 00:39:18,240 and then just a delicious pan sauce 808 00:39:18,240 --> 00:39:21,400 with all of the flavour that we've got on offer. 809 00:39:21,400 --> 00:39:23,240 I'm not reinventing the wheel here. 810 00:39:23,240 --> 00:39:25,480 Yeah, you're going with quite traditional flavours. 811 00:39:25,480 --> 00:39:29,800 So I guess this is really about perfection. 812 00:39:29,800 --> 00:39:31,360 That's it. Yeah? 813 00:39:31,360 --> 00:39:33,400 Yeah. I mean, if you read that out on a menu, 814 00:39:33,400 --> 00:39:34,920 tell me you wouldn't order it. That's true. 815 00:39:34,920 --> 00:39:36,640 What do you think, Jules? I think I'd order it. 816 00:39:36,640 --> 00:39:38,800 Are you a gnocchi man? I am a gnocchi man. 817 00:39:38,800 --> 00:39:40,400 Beautiful. Look forward to that. 818 00:39:40,400 --> 00:39:41,760 Good luck, Jamie. Good luck, Jamie. 819 00:39:41,760 --> 00:39:44,200 Thank you very much. Appreciate it. Cheers. 820 00:39:44,200 --> 00:39:45,360 LAURA: Let's go, Toddy. 821 00:39:47,040 --> 00:39:48,520 Oh! 822 00:39:48,520 --> 00:39:51,320 I'm so intrigued as to what's happening here, 823 00:39:51,320 --> 00:39:52,800 which pretty much describes my emotion 824 00:39:52,800 --> 00:39:53,920 every time I watch Sarah cook. 825 00:39:53,920 --> 00:39:54,920 BEN: Yeah. 826 00:39:54,920 --> 00:39:56,880 It's definitely a bit of a setback, 827 00:39:56,880 --> 00:39:58,760 you know, not getting through in the first round, 828 00:39:58,760 --> 00:40:01,640 but, um, I'm here for it in the second. 829 00:40:03,240 --> 00:40:06,680 Now that I've given Nat's pantry a closer look, 830 00:40:06,680 --> 00:40:09,920 the creativity has switched on to the max. 831 00:40:11,320 --> 00:40:12,760 DEPINDER: Beautiful, girl. 832 00:40:12,760 --> 00:40:14,840 I'm definitely going all in. 833 00:40:14,840 --> 00:40:19,000 I am not going to play it safe. I am going to play it Sarah. 834 00:40:22,200 --> 00:40:24,840 LAURA: How are you cooking the pork, Sarah? Three ways. 835 00:40:24,840 --> 00:40:25,840 Oh, cool. 836 00:40:27,080 --> 00:40:32,800 So, I am making an assiette of pork, which is basically pork three ways. 837 00:40:32,800 --> 00:40:36,960 So I'm going to be doing a poached piece of pork belly, 838 00:40:36,960 --> 00:40:39,800 which I'm going to cook down in a pork stock, 839 00:40:39,800 --> 00:40:43,240 I've got a crispy pork skin and I have a pork ham. 840 00:40:43,240 --> 00:40:46,880 I create a mixture of some aromats, 841 00:40:46,880 --> 00:40:50,040 some salt, some sugar, and I instantly cure this pork. 842 00:40:50,040 --> 00:40:51,840 I only want to do a quick cure on this 843 00:40:51,840 --> 00:40:53,520 because I want to poach it. 844 00:40:53,520 --> 00:40:56,640 I want to blast-chill it and slice it really thinly. 845 00:40:57,960 --> 00:41:00,280 I don't know if you can make pork belly into ham 846 00:41:00,280 --> 00:41:02,280 in less than an hour. 847 00:41:04,040 --> 00:41:07,920 I'm biting off a lot in this cook with this assiette of pork, 848 00:41:07,920 --> 00:41:11,080 but I love that there is this risk-taking side 849 00:41:11,080 --> 00:41:12,720 that has really come out, 850 00:41:12,720 --> 00:41:14,800 and I'm going to show the judges just how far I've come 851 00:41:14,800 --> 00:41:16,760 and how far I've grown, 852 00:41:16,760 --> 00:41:19,280 and really show them an incredible dish. 853 00:41:19,280 --> 00:41:21,440 It's a lot to do in 60. 854 00:41:23,520 --> 00:41:26,080 CALLUM: I'm really curious about that pork belly ham. 855 00:41:28,240 --> 00:41:31,400 It's not easy to cook like one cut of pork belly in 60 minutes, 856 00:41:31,400 --> 00:41:33,840 let alone in three different ways. 857 00:41:35,360 --> 00:41:36,720 If one of those ways is incorrect, 858 00:41:36,720 --> 00:41:38,400 it could be, like, a real sticking point. 859 00:41:38,400 --> 00:41:40,720 That's what I think, that if that ham thing doesn't work, 860 00:41:40,720 --> 00:41:43,240 she'll still put it on the plate because she's done it three ways 861 00:41:43,240 --> 00:41:45,200 and that could get her in trouble. Mm. 862 00:41:56,800 --> 00:42:01,000 Time is a-flying! You've only got 45 minutes to go! 863 00:42:03,600 --> 00:42:05,120 Come on, Jamie. Let's go, mate. 864 00:42:08,000 --> 00:42:10,240 Wow. You've been making me jump since 2022. 865 00:42:10,240 --> 00:42:13,080 Sorry! I know, he's very loud, isn't he? 866 00:42:16,080 --> 00:42:18,840 The first round didn't quite go to plan, so that's alright, 867 00:42:18,840 --> 00:42:20,040 got another chance, 868 00:42:20,040 --> 00:42:21,920 which means I just have to go all guns blazing, 869 00:42:21,920 --> 00:42:24,440 do what I normally do, work quickly, get as much done as possible 870 00:42:24,440 --> 00:42:26,280 as quickly as possible. 871 00:42:26,280 --> 00:42:29,480 I've got my chicken all trimmed and ready to be cooked. 872 00:42:29,480 --> 00:42:33,680 Making a chicken jus, a pretty classic kind of sauce. 873 00:42:33,680 --> 00:42:35,680 That's going to be the sauce to finish the dish. 874 00:42:35,680 --> 00:42:37,800 I've got still got my leeks in the oven, 875 00:42:37,800 --> 00:42:39,680 which are going to go into a little sauce 876 00:42:39,680 --> 00:42:41,080 to toss the gnocchi through. 877 00:42:41,080 --> 00:42:43,640 Just working on this gnocchi at the moment. 878 00:42:47,280 --> 00:42:49,280 CALLUM: Because the potato has got to be small, 879 00:42:49,280 --> 00:42:51,760 so it's really important he gets all that water out of that. 880 00:42:55,040 --> 00:42:56,440 Yeah. 881 00:42:56,440 --> 00:42:58,680 Gnocchi is always a tricky one. 882 00:43:04,080 --> 00:43:08,000 But I want to show as much technique and effort on the plate 883 00:43:08,000 --> 00:43:10,080 to keep me in this competition. 884 00:43:10,080 --> 00:43:13,400 This is a classic set of ingredients that need classic attention. 885 00:43:13,400 --> 00:43:15,440 There's nowhere to hide on a dish like this. 886 00:43:15,440 --> 00:43:17,920 It needs to be perfect. 887 00:43:19,320 --> 00:43:21,000 Now that is way too much egg for that amount. 888 00:43:21,000 --> 00:43:22,040 Mm-hm. Did you think that? 889 00:43:22,040 --> 00:43:24,240 'Cause there was already egg in the spinach as well. Yeah. 890 00:43:24,240 --> 00:43:27,920 It's just....he needs to slow down. 891 00:43:31,000 --> 00:43:35,160 We are halfway there. 30 minutes to go! 892 00:43:35,160 --> 00:43:36,880 LAURA: Let's go, guys! Come on, guys! 893 00:43:36,880 --> 00:43:38,280 (CHEERING AND APPLAUSE) 894 00:43:38,280 --> 00:43:41,600 DEPINDER: That was beautiful, Jamie. Work it, baby. 895 00:43:42,920 --> 00:43:44,640 Just under 30 minutes to go 896 00:43:44,640 --> 00:43:48,200 and everything is on the go at the moment. 897 00:43:48,200 --> 00:43:49,880 So, the pork elements, 898 00:43:49,880 --> 00:43:53,240 we've basically got my ham, which is in the blast chiller. 899 00:43:54,920 --> 00:43:57,840 I'm just bringing up the oil to temperature 900 00:43:57,840 --> 00:43:59,800 to fry off some crispy pork. 901 00:43:59,800 --> 00:44:04,000 I've got my pork, which I'm braising in this liquid at the moment. 902 00:44:04,000 --> 00:44:05,880 It needs a little bit longer. 903 00:44:05,880 --> 00:44:09,520 For my pork belly, what I'm going for is just 904 00:44:09,520 --> 00:44:12,240 this sticky, gelatinous glazed pork. 905 00:44:12,240 --> 00:44:14,120 And this is just going to slowly simmer away 906 00:44:14,120 --> 00:44:16,840 until it's beautiful and tender. 907 00:44:16,840 --> 00:44:19,080 I don't know if that's going to be tender. 908 00:44:21,040 --> 00:44:23,800 And now I move on to my dressing. 909 00:44:25,480 --> 00:44:28,680 This, I want it to be really packed with flavour. 910 00:44:28,680 --> 00:44:33,280 Sweet and sour and salty and savoury. 911 00:44:33,280 --> 00:44:35,320 This dressing is going to be the element 912 00:44:35,320 --> 00:44:37,920 that brings this whole assiette of pork together. 913 00:44:39,080 --> 00:44:41,960 I mean, pork is not an easy protein to cook, 914 00:44:41,960 --> 00:44:45,240 so, um, yeah, I really need to make sure I nail all of these. 915 00:44:45,240 --> 00:44:47,560 It's a lot to pull off in one cook. 916 00:44:49,200 --> 00:44:51,960 Well, we've got two extremely different pantries, 917 00:44:51,960 --> 00:44:55,360 so it makes sense that we have two extremely different dishes. 918 00:44:55,360 --> 00:44:59,880 Sarah is making pork assiette - assiette as in a plate, 919 00:44:59,880 --> 00:45:01,400 a whole plate. 920 00:45:01,400 --> 00:45:02,480 Three ways. Three ways. 921 00:45:02,480 --> 00:45:03,840 In 60 minutes. In 60 minutes. 922 00:45:05,000 --> 00:45:08,120 She's doing a sticky pork, she's making ham, 923 00:45:08,120 --> 00:45:10,960 and then she's also doing a crispy skin. 924 00:45:12,400 --> 00:45:14,600 I mean, doing ham in 60 minutes is crazy. 925 00:45:14,600 --> 00:45:16,120 She's cured it, boiled it, 926 00:45:16,120 --> 00:45:18,280 and she's going to put it in the blast chiller, 927 00:45:18,280 --> 00:45:19,960 then slice it. 928 00:45:19,960 --> 00:45:21,600 But, like, you can't... There's a lot of... 929 00:45:21,600 --> 00:45:23,920 Is that ham? Like... It's not, it's not... 930 00:45:23,920 --> 00:45:27,320 She's inventing a technique because she only has 60 minutes... 931 00:45:28,720 --> 00:45:30,880 ..and then she still has two other components 932 00:45:30,880 --> 00:45:32,920 of her assiette to make. 933 00:45:32,920 --> 00:45:37,000 This recipe of Sarah is even harder than the first run... 934 00:45:37,000 --> 00:45:38,040 Oh, 100%. Correct. 935 00:45:38,040 --> 00:45:40,240 ..for 60 minutes, that's simple, that's it. 100%, yeah. 936 00:45:43,160 --> 00:45:44,480 What have we got with Jamie? 937 00:45:44,480 --> 00:45:47,240 OK, Jamie, he's going full trad. 938 00:45:47,240 --> 00:45:49,880 So it's like the full other end of the spectrum. Yeah, yeah, yeah. 939 00:45:49,880 --> 00:45:52,080 The thing that I'm a bit stressed about 940 00:45:52,080 --> 00:45:54,680 is that if you're going full traditional flavours, 941 00:45:54,680 --> 00:45:56,080 like this classic, 942 00:45:56,080 --> 00:45:59,520 like, every single element has to be perfectly seasoned. 943 00:45:59,520 --> 00:46:02,720 But I feel like he's really rushy at the moment. 944 00:46:02,720 --> 00:46:04,560 He's just moving a bit too fast, I feel. 945 00:46:06,880 --> 00:46:09,760 So, let's do that. 946 00:46:09,760 --> 00:46:11,000 Let's do that. 947 00:46:11,000 --> 00:46:14,680 This dish is all the big, homely, beautiful flavours 948 00:46:14,680 --> 00:46:16,840 that Julie loves, 949 00:46:16,840 --> 00:46:18,920 put on a plate in a slightly different way. 950 00:46:20,440 --> 00:46:21,960 So it's super important 951 00:46:21,960 --> 00:46:24,440 that I get this gnocchi exactly right. 952 00:46:29,480 --> 00:46:30,600 BEN: He's testing a piece. 953 00:46:37,360 --> 00:46:38,680 You alright? 954 00:46:38,680 --> 00:46:40,360 No. 955 00:46:42,480 --> 00:46:44,040 Well, think of how to fix it. Fix it somehow. 956 00:46:47,920 --> 00:46:49,960 You got time. Just have a plan B, bro. 957 00:46:49,960 --> 00:46:51,400 The gnocchi's shit. 958 00:46:54,360 --> 00:46:58,040 The gnocchi's shit. Um, it was floury and crap. 959 00:46:58,040 --> 00:47:01,200 Um, I think I'm just rushing. I made an error. 960 00:47:01,200 --> 00:47:03,960 That's not going on the plate. 961 00:47:03,960 --> 00:47:05,160 LAURA: Oh, no. 962 00:47:08,480 --> 00:47:11,480 DEPINDER: Come on, Jamie, you've got this, mate. 963 00:47:11,480 --> 00:47:14,000 I'm ditching the gnocchi. 964 00:47:14,000 --> 00:47:15,880 If it's not perfect, it doesn't go on the plate. 965 00:47:22,040 --> 00:47:26,880 I'm just looking at my competition going down the drain 966 00:47:26,880 --> 00:47:30,000 because I'm rushing and not paying attention. 967 00:47:30,000 --> 00:47:32,280 (EXHALES) 968 00:47:34,600 --> 00:47:37,520 It's like I'm on a treadmill, and I'm just, like, 969 00:47:37,520 --> 00:47:40,680 getting further and further away, and I'm about to fly off the end, 970 00:47:40,680 --> 00:47:42,360 and I don't know how to regain control. 971 00:47:58,400 --> 00:48:00,440 ANDY: I hope your dishes are coming together! 972 00:48:00,440 --> 00:48:01,960 You've only got 14 minutes to go! 973 00:48:01,960 --> 00:48:03,160 Come on, let's work! Come on, Sarah! 974 00:48:03,160 --> 00:48:05,480 Come on, Jamie! Come on, guys! 975 00:48:05,480 --> 00:48:07,600 Come on, Jamie! Let's go, guys! 976 00:48:10,160 --> 00:48:11,760 You've got time, mate, to fix this. Let's go. 977 00:48:14,480 --> 00:48:17,520 JAMIE: (EXHALES) It's too much. I'm so stressed out. 978 00:48:17,520 --> 00:48:18,920 Just calm down, Jamie. 979 00:48:18,920 --> 00:48:21,960 Oh, look, the plan was to do a little spinach gnocchi, 980 00:48:21,960 --> 00:48:24,320 but I rushed the boiling of the potatoes. 981 00:48:25,680 --> 00:48:28,560 Made the gnocchi, I did a test piece and it was floury and crap, 982 00:48:28,560 --> 00:48:29,760 so it's in the bin. 983 00:48:29,760 --> 00:48:31,320 My plan to beat Sarah today 984 00:48:31,320 --> 00:48:34,560 is an elevated take on roast chicken and vegetables. 985 00:48:36,600 --> 00:48:39,720 So if everything's not absolutely perfect, 986 00:48:39,720 --> 00:48:42,480 I'm going home and I miss out on top five. 987 00:48:42,480 --> 00:48:44,160 (EXHALES) 988 00:48:44,160 --> 00:48:46,160 I need to think of something else. 989 00:48:48,200 --> 00:48:49,560 What do I have left? 990 00:48:51,000 --> 00:48:53,960 Can't really cook decent potatoes in time, 991 00:48:53,960 --> 00:48:57,760 and I've still got this burnt leek cream. 992 00:48:59,320 --> 00:49:02,520 And then I see the celeriac in the pantry ahead 993 00:49:02,520 --> 00:49:04,480 and it clicks. 994 00:49:04,480 --> 00:49:07,040 CALLUM: Let's go, Jamie. Come on, mate. DEPINDER: Come on, Jamie. 995 00:49:07,040 --> 00:49:10,200 Now, I can't help but think of the dish that got me in 996 00:49:10,200 --> 00:49:13,320 when I was first here in series six. 997 00:49:17,160 --> 00:49:20,360 I've done chicken Maryland with a celeriac puree, 998 00:49:20,360 --> 00:49:21,600 some pan-roasted carrots. 999 00:49:23,000 --> 00:49:25,240 You keep cooking food like this, 1000 00:49:25,240 --> 00:49:29,440 you won't have to worry about that whole accountancy thing to, 1001 00:49:29,440 --> 00:49:31,480 you know, for your daughter, for your family, 1002 00:49:31,480 --> 00:49:34,480 because this here is gold. 1003 00:49:34,480 --> 00:49:35,640 Thank you. 1004 00:49:38,520 --> 00:49:40,800 We're swapping it out from the gnocchi 1005 00:49:40,800 --> 00:49:42,720 to a little celeriac puree. 1006 00:49:42,720 --> 00:49:44,880 And instead of using 1007 00:49:44,880 --> 00:49:47,920 the burnt leek milk to create a bechamel, 1008 00:49:47,920 --> 00:49:50,840 we're going to incorporate that all together. 1009 00:49:50,840 --> 00:49:53,040 Just make sure everything balances right. 1010 00:49:53,040 --> 00:49:55,400 BEN: Good thinking, mate, good thinking. Keep going. 1011 00:49:55,400 --> 00:49:59,280 This is now that very dish that started my MasterChef journey - 1012 00:49:59,280 --> 00:50:01,160 chicken and celeriac puree. 1013 00:50:01,160 --> 00:50:03,960 So, I know that... 1014 00:50:03,960 --> 00:50:07,480 I know it's a risk reverting back to the original dish, 1015 00:50:07,480 --> 00:50:09,520 but I know the combination is delicious. 1016 00:50:09,520 --> 00:50:11,160 I just hope it's enough. 1017 00:50:11,160 --> 00:50:15,040 That's it, mate. Bring it home. DEPINDER: Let's go, Jamie. 1018 00:50:15,040 --> 00:50:17,760 Jamie's, like, fully changed his dish. 1019 00:50:17,760 --> 00:50:21,400 So, he's got a celeriac and burnt leek puree. 1020 00:50:21,400 --> 00:50:22,960 JULIE: Oh, God, there's no time. 1021 00:50:28,160 --> 00:50:30,920 Nervous because it's not what I set out to do, 1022 00:50:30,920 --> 00:50:34,000 and it could be seen as a little bit too simplistic. 1023 00:50:35,680 --> 00:50:37,400 And I'm going against someone 1024 00:50:37,400 --> 00:50:40,280 who's no doubt doing something a little bit left of centre 1025 00:50:40,280 --> 00:50:41,600 and super creative. 1026 00:50:42,840 --> 00:50:46,560 So I'm really in my own head about if this dish will be enough 1027 00:50:46,560 --> 00:50:47,960 to impress the judges. 1028 00:50:49,880 --> 00:50:52,240 Five minutes to go! ANDY: Come on! 1029 00:50:52,240 --> 00:50:54,160 BEN: Come on, guys! 1030 00:50:54,160 --> 00:50:56,680 (APPLAUSE) 1031 00:51:01,760 --> 00:51:03,400 SOFIA: That does look like ham, actually. 1032 00:51:03,400 --> 00:51:05,320 NAT: Yeah, it looks so much like ham. 1033 00:51:05,320 --> 00:51:08,400 Sarah, that looks like ham. That's crazy. (LAUGHTER) 1034 00:51:09,520 --> 00:51:10,960 SARAH: I'm feeling good. 1035 00:51:10,960 --> 00:51:13,640 I mean, three different porks on a plate is definitely a big task. 1036 00:51:13,640 --> 00:51:15,600 DEPINDER: How you just did that, I can't believe it. 1037 00:51:15,600 --> 00:51:17,640 I'm slicing that ham as thinly 1038 00:51:17,640 --> 00:51:18,680 as possible. 1039 00:51:18,680 --> 00:51:20,920 I want this to just be a beautiful layer 1040 00:51:20,920 --> 00:51:22,200 on the base of my plate. 1041 00:51:22,200 --> 00:51:23,400 LAURA: Come on, Toddy. 1042 00:51:24,640 --> 00:51:28,640 I keep checking on my pork belly and it's still not quite there. 1043 00:51:28,640 --> 00:51:31,000 How's it feeling? It needs a little bit longer. 1044 00:51:31,000 --> 00:51:33,720 I need to simmer this away till the last second, 1045 00:51:33,720 --> 00:51:35,680 even if it is a risk. 1046 00:51:35,680 --> 00:51:37,800 I'm not going to put up a dish that's not cooked. 1047 00:51:37,800 --> 00:51:39,840 Two minutes to go! 1048 00:51:39,840 --> 00:51:41,760 ANDY: Come on! Ooh! Come on! 1049 00:51:45,160 --> 00:51:48,200 I am stressed. They have two minutes. Julie? Yeah? 1050 00:51:48,200 --> 00:51:50,120 When the last time you got stressed like this? 1051 00:51:50,120 --> 00:51:52,880 Last time I was here, mate. I still feel it right here in my gut. 1052 00:51:52,880 --> 00:51:54,240 Yeah, I feel it too. 1053 00:51:55,400 --> 00:51:57,640 DEPINDER: Keep an eye on your chicken, Jamie. Yeah, thank you. 1054 00:51:57,640 --> 00:52:00,960 Come on, Jamie. You got this, mate. 1055 00:52:02,240 --> 00:52:05,040 LAURA: Ah, a little glaze. Nice. 1056 00:52:06,480 --> 00:52:07,960 BEN: That's it, mate. Bring it home. 1057 00:52:12,280 --> 00:52:14,160 This is it! 10... 1058 00:52:14,160 --> 00:52:18,920 JUDGES: Nine, eight, seven, six, 1059 00:52:18,920 --> 00:52:22,960 five, four, three, 1060 00:52:22,960 --> 00:52:25,400 two, one! 1061 00:52:25,400 --> 00:52:27,960 (CHEERING AND APPLAUSE) 1062 00:52:32,840 --> 00:52:34,440 JAMIE: How did it go? Yeah, good. You? 1063 00:52:34,440 --> 00:52:37,120 Huh? (POH GROANS) 1064 00:52:37,120 --> 00:52:39,160 I lost my appetite. I know! 1065 00:52:39,160 --> 00:52:40,360 Wow! 1066 00:52:46,000 --> 00:52:47,560 (EXHALES) 1067 00:52:48,640 --> 00:52:50,440 Uh, look... 1068 00:52:53,840 --> 00:52:55,120 Um... 1069 00:52:57,880 --> 00:53:00,000 I feel pretty... 1070 00:53:00,000 --> 00:53:01,200 I feel OK. 1071 00:53:01,200 --> 00:53:07,200 Uh, it's not exactly the dish that I wanted to put out. 1072 00:53:07,200 --> 00:53:10,080 I'm afraid that this might be seen as too simple, 1073 00:53:10,080 --> 00:53:11,800 even though the flavours are there. 1074 00:53:23,480 --> 00:53:25,040 Good luck. Thanks. 1075 00:53:26,800 --> 00:53:28,880 I'm so proud of this dish. 1076 00:53:28,880 --> 00:53:33,960 I've put my heart and soul into it, and I've gone all in. 1077 00:53:33,960 --> 00:53:35,800 Here she is. Hey, Sarah. 1078 00:53:35,800 --> 00:53:38,320 Hi. POH: Hi, Sarah. Hi. 1079 00:53:38,320 --> 00:53:39,880 I just hope that the judges love it 1080 00:53:39,880 --> 00:53:42,280 and that it's enough to get me across the line. 1081 00:53:47,080 --> 00:53:49,880 Sarah, in round two cook with Nat's pantry, 1082 00:53:49,880 --> 00:53:51,280 what did you create? 1083 00:53:53,720 --> 00:53:57,800 So I made an assiette of pork. So, three ways. 1084 00:53:57,800 --> 00:54:02,600 I've got pork ham, and I've got the braised pork 1085 00:54:02,600 --> 00:54:05,080 and a crumble of pork as well, 1086 00:54:05,080 --> 00:54:06,280 and a dressing. 1087 00:54:07,560 --> 00:54:10,160 Sarah, I think you can be really proud of yourself, no matter what happens. 1088 00:54:10,160 --> 00:54:11,480 Yeah. We're going to taste your dish. 1089 00:54:11,480 --> 00:54:12,600 Thank you. Thanks, Sarah. 1090 00:54:12,600 --> 00:54:14,520 All the best. Thanks. 1091 00:54:30,400 --> 00:54:32,960 I think with the ingredients from my pantry, 1092 00:54:32,960 --> 00:54:35,000 the sauce was beautifully balanced. 1093 00:54:35,000 --> 00:54:38,720 It coats the mouth perfectly and it goes really well 1094 00:54:38,720 --> 00:54:40,640 with the fattiness of the pork. 1095 00:54:40,640 --> 00:54:42,800 The dressing is the hero for me. 1096 00:54:42,800 --> 00:54:46,560 She's got the balance just absolutely dialled. 1097 00:54:46,560 --> 00:54:48,200 The sweet end is great. 1098 00:54:48,200 --> 00:54:52,080 The saltiness is great, especially when you get it with the caviar. 1099 00:54:52,080 --> 00:54:53,240 So well done. 1100 00:54:54,480 --> 00:54:55,840 The ham, I was... 1101 00:54:55,840 --> 00:54:58,640 The ham was the thing that I was worried about the most. 1102 00:54:59,840 --> 00:55:04,000 You don't make ham in 60 minutes. It's, like, it's not a thing! 1103 00:55:04,000 --> 00:55:07,560 Um, I think she's got close in texture. 1104 00:55:07,560 --> 00:55:09,680 There wasn't a heap of flavour there. 1105 00:55:09,680 --> 00:55:12,320 Um, but with that little vinaigrette, 1106 00:55:12,320 --> 00:55:15,480 it was almost like the ham was just a textural component. 1107 00:55:15,480 --> 00:55:16,680 Um... 1108 00:55:17,760 --> 00:55:21,800 When I think of ham, I think of salty, 1109 00:55:21,800 --> 00:55:23,640 I think of smoky. 1110 00:55:23,640 --> 00:55:27,720 And while the texture of her ham is spot-on, 1111 00:55:27,720 --> 00:55:30,800 it just doesn't taste like much. 1112 00:55:32,640 --> 00:55:36,280 The pork belly is undercooked. 1113 00:55:37,240 --> 00:55:40,440 The pork belly fat is a little bit too dominant 1114 00:55:40,440 --> 00:55:42,680 in the portions of what we have. 1115 00:55:45,400 --> 00:55:48,880 POH: I can just see her vision and I can see where it can go, 1116 00:55:48,880 --> 00:55:51,120 but when you say braised, 1117 00:55:51,120 --> 00:55:53,360 I'm thinking falling apart in my mouth, right? 1118 00:55:53,360 --> 00:55:57,280 And with a pork belly, if the fat is still crunchy, 1119 00:55:57,280 --> 00:55:59,240 it doesn't go down very easily. 1120 00:56:00,440 --> 00:56:05,080 Yeah, I'm kind of confused by how to interpret the dish. 1121 00:56:18,800 --> 00:56:20,400 All the best. Thank you. 1122 00:56:21,800 --> 00:56:23,160 I'm nervous. 1123 00:56:25,560 --> 00:56:28,040 There's no doubt in my mind that this is delicious... 1124 00:56:29,560 --> 00:56:32,840 ..but this is a very, very simple plate of food. 1125 00:56:32,840 --> 00:56:34,720 Hey, mate. G'day. 1126 00:56:34,720 --> 00:56:35,760 Hi, Jamie. Hi, Jamie. 1127 00:56:35,760 --> 00:56:36,800 How are you? 1128 00:56:36,800 --> 00:56:39,840 I'm almost 90% sure it's not going to be enough. 1129 00:56:42,560 --> 00:56:44,120 Oh! 1130 00:56:44,120 --> 00:56:46,960 How was that? Oh, my God. 1131 00:56:48,360 --> 00:56:49,680 That was chaos. 1132 00:56:51,480 --> 00:56:52,880 Tell us what you made. 1133 00:56:55,240 --> 00:56:57,760 So I made a charred chicken 1134 00:56:57,760 --> 00:57:00,640 with some pan-roasted and charred leeks, 1135 00:57:00,640 --> 00:57:03,440 a celeriac puree, 1136 00:57:03,440 --> 00:57:04,680 and a little chicken jus. 1137 00:57:06,080 --> 00:57:07,600 It wasn't the dish 1138 00:57:07,600 --> 00:57:10,800 that I originally intended on serving, 1139 00:57:10,800 --> 00:57:14,480 but I think it still celebrates the pantry that I had. 1140 00:57:14,480 --> 00:57:17,480 I hope that that's what I've given you today. 1141 00:57:17,480 --> 00:57:20,000 We're going to taste your dish now. Great. Well, enjoy, guys. 1142 00:57:20,000 --> 00:57:21,640 Thank you so much. Thank you, Jamie. Thank you. 1143 00:57:39,440 --> 00:57:41,880 I think it does nearly everything you were hoping for, right? 1144 00:57:41,880 --> 00:57:44,320 Like, the highlight for me is the cook on that chicken. 1145 00:57:45,400 --> 00:57:48,960 You know, I love that he's taken that really nice fire on the hibachi. 1146 00:57:48,960 --> 00:57:51,320 It's got that beautiful, burned-ish quality about the skin, 1147 00:57:51,320 --> 00:57:53,320 which I think is brilliant. 1148 00:57:53,320 --> 00:57:54,760 That celeriac puree, 1149 00:57:54,760 --> 00:57:58,160 you just get the slightest hint of that burnt leek as well. 1150 00:57:59,600 --> 00:58:01,960 It is a diamond. 1151 00:58:03,400 --> 00:58:05,360 I think that was in the right proportion, 1152 00:58:05,360 --> 00:58:07,760 well seasoned and a bit sweet - perfect. 1153 00:58:07,760 --> 00:58:11,640 The leeks are impeccable, 1154 00:58:11,640 --> 00:58:15,920 and I like the fact that they melt in your mouth. 1155 00:58:15,920 --> 00:58:18,000 Now we go on to the sauce. 1156 00:58:18,000 --> 00:58:20,920 Very glossy, seasoned perfectly, 1157 00:58:20,920 --> 00:58:24,680 and also a good amount of flavours. 1158 00:58:24,680 --> 00:58:27,240 I understand the point of the competition, 1159 00:58:27,240 --> 00:58:30,720 but we sort of amp it up and we want to be excited 1160 00:58:30,720 --> 00:58:32,440 and we want to see great new techniques, 1161 00:58:32,440 --> 00:58:35,760 but I think there's something, um, really intrinsic 1162 00:58:35,760 --> 00:58:40,840 about food that comforts and makes you feel warmed up. 1163 00:58:42,480 --> 00:58:45,080 That's what I hoped for from my pantry, 1164 00:58:45,080 --> 00:58:47,960 and that's what this has brought to me. 1165 00:58:47,960 --> 00:58:51,440 I think that this is a masterfully cooked plate of food. 1166 00:59:09,760 --> 00:59:13,480 It was truly so special to have the first and last winners 1167 00:59:13,480 --> 00:59:15,880 of this competition together in the kitchen, 1168 00:59:15,880 --> 00:59:17,440 and we couldn't be prouder of you. 1169 00:59:17,440 --> 00:59:19,640 Give it up for Julie Goodwin and Nat Thaipun! 1170 00:59:27,600 --> 00:59:29,800 Now, Sarah, Jamie, 1171 00:59:29,800 --> 00:59:34,160 unfortunately, we're about to say goodbye to a phenomenal cook. 1172 00:59:36,040 --> 00:59:39,080 Each of you was left with opposing pantries 1173 00:59:39,080 --> 00:59:42,680 and you produced very different dishes with them. 1174 00:59:42,680 --> 00:59:44,920 Sarah - creative and bold. 1175 00:59:46,160 --> 00:59:48,240 Jamie - classic and comforting. 1176 00:59:50,000 --> 00:59:51,920 One was a delight to eat... 1177 00:59:53,400 --> 00:59:55,840 ..but sadly for one of you, 1178 00:59:55,840 --> 00:59:58,560 it came down to the technical flaws 1179 00:59:58,560 --> 01:00:02,520 of a very crucial element - the protein. 1180 01:00:06,280 --> 01:00:08,040 Which is why, I'm sorry... 1181 01:00:14,880 --> 01:00:16,720 ..Sarah, you're going home. 1182 01:00:23,600 --> 01:00:25,320 (EXHALES) 1183 01:00:31,040 --> 01:00:32,040 Good job. 1184 01:00:33,520 --> 01:00:37,320 Sarah, third time back in this kitchen. 1185 01:00:37,320 --> 01:00:41,360 We have seen so many sides to you and your cooking. 1186 01:00:41,360 --> 01:00:45,000 And I reckon, this time, we got the best of both. 1187 01:00:48,000 --> 01:00:49,320 I feel like it's... 1188 01:00:49,320 --> 01:00:51,880 There's something really magical about being in this kitchen. 1189 01:00:51,880 --> 01:00:55,920 And every single time I step foot into the kitchen, 1190 01:00:55,920 --> 01:00:57,400 everything changes 1191 01:00:57,400 --> 01:01:01,520 and I feel like I've grown a lot in myself and in my cooking style, 1192 01:01:01,520 --> 01:01:04,160 and I definitely have made the most of the experience. 1193 01:01:04,160 --> 01:01:07,400 And it's... Yeah, it's been really special. 1194 01:01:07,400 --> 01:01:08,640 Yeah. 1195 01:01:13,920 --> 01:01:15,240 Sarah... 1196 01:01:16,320 --> 01:01:17,680 ..it's shocking. 1197 01:01:20,360 --> 01:01:23,040 You are so unique 1198 01:01:23,040 --> 01:01:25,560 and it's a pleasure watching you cooking. 1199 01:01:26,760 --> 01:01:30,840 Every single dishes you came out with were very different. 1200 01:01:30,840 --> 01:01:34,960 And I'm telling you something, please do not change. 1201 01:01:34,960 --> 01:01:37,000 It's just a bad day in the office. 1202 01:01:38,480 --> 01:01:40,480 You are so credible. 1203 01:01:40,480 --> 01:01:43,440 Trust me, you are special. 1204 01:01:43,440 --> 01:01:45,080 I really admire you. 1205 01:01:45,080 --> 01:01:47,760 Thank you, Chef. 1206 01:01:47,760 --> 01:01:49,280 Sarah. Ooph! 1207 01:01:49,280 --> 01:01:52,160 Really hard to say - it's time to say goodbye. 1208 01:01:52,160 --> 01:01:53,200 Yeah. Thank you. 1209 01:01:59,680 --> 01:02:02,040 I'm absolutely proud of everything I've done 1210 01:02:02,040 --> 01:02:03,760 this time around in the kitchen. 1211 01:02:03,760 --> 01:02:06,720 It's been really fun to push myself 1212 01:02:06,720 --> 01:02:10,560 and experiment and create the next version of me. 1213 01:02:12,000 --> 01:02:15,000 I'm very grateful for MasterChef. 1214 01:02:15,000 --> 01:02:16,720 It's given me a really beautiful life. 1215 01:02:16,720 --> 01:02:19,480 And I'm excited. I'm excited for what's about to come. 1216 01:02:21,040 --> 01:02:23,760 (LAUGHS) 1217 01:02:23,760 --> 01:02:26,800 Give it up for Sarah, everybody! 1218 01:02:26,800 --> 01:02:30,160 (CHEERING) 1219 01:02:39,200 --> 01:02:41,960 ANNOUNCER: This week on MasterChef Australia... 1220 01:02:41,960 --> 01:02:44,800 ANDY: You can lift your lids now. 1221 01:02:44,800 --> 01:02:48,080 ..their very last chance to win immunity... 1222 01:02:48,080 --> 01:02:51,240 Surprise! Oh, shit. 1223 01:02:51,240 --> 01:02:55,440 ..comes with an incredibly tricky mystery box. 1224 01:02:55,440 --> 01:02:56,880 JAMIE: This is going to be tough. 1225 01:02:56,880 --> 01:03:00,640 I would swap my mystery box with anyone today, but I can't. Argh! 1226 01:03:00,640 --> 01:03:01,800 And... 1227 01:03:03,080 --> 01:03:05,680 ..his culinary wonderland... 1228 01:03:05,680 --> 01:03:08,760 ANDY: The mad genius of the South Island - 1229 01:03:08,760 --> 01:03:10,840 Vaughan Mabee! 1230 01:03:11,840 --> 01:03:14,000 ..will be the end 1231 01:03:14,000 --> 01:03:17,400 of someone's MasterChef fairytale. 1232 01:03:24,520 --> 01:03:26,520 Captions by Red Bee Media