1 00:00:15,320 --> 00:00:17,440 (JUDGES GREET CONTESTANTS) 2 00:00:17,440 --> 00:00:19,240 Yes! JEAN-CHRISTOPHE: Bonjour! 3 00:00:19,240 --> 00:00:21,760 Today is the day. It is the day. 4 00:00:23,280 --> 00:00:25,640 LAURA: So the judges are standing in front of us 5 00:00:25,640 --> 00:00:29,400 and they are dressed in their best. 6 00:00:29,400 --> 00:00:30,880 Jean-Christophe is looking crisp. 7 00:00:30,880 --> 00:00:33,040 Poh has got her Jamface apron on 8 00:00:33,040 --> 00:00:34,640 and Andy is a Duck. 9 00:00:34,640 --> 00:00:37,400 I'm like, "I know exactly where we're going," 10 00:00:37,400 --> 00:00:38,680 and I'm so excited. 11 00:00:40,440 --> 00:00:42,160 Morning, everyone. ALL: Good morning. 12 00:00:42,160 --> 00:00:44,960 (LAUGHTER) 13 00:00:44,960 --> 00:00:48,440 We're gonna have some fun today. Oh, yes. 14 00:00:48,440 --> 00:00:52,680 And what better way to start the day than by seeing some old friends? 15 00:00:52,680 --> 00:00:53,920 JAMIE: Ooh! 16 00:00:53,920 --> 00:00:56,520 Please welcome back your fellow contestants! 17 00:00:56,520 --> 00:00:58,760 (CHEERING AND APPLAUSE) 18 00:01:06,480 --> 00:01:08,120 Argh! She's back. 19 00:01:09,880 --> 00:01:11,240 Your hair! 20 00:01:16,480 --> 00:01:19,360 BEN: This is so amazing. SNEZ: (SHRIEKS) Oh, my God... 21 00:01:21,720 --> 00:01:22,800 I'm so proud of you. 22 00:01:24,000 --> 00:01:26,880 Hey! How are you going? 23 00:01:26,880 --> 00:01:28,200 CALLUM: Oh, my goodness. 24 00:01:28,200 --> 00:01:29,800 There is so many people here. 25 00:01:29,800 --> 00:01:31,480 It's like crazy to think this competition 26 00:01:31,480 --> 00:01:34,360 started with all these people cooking in this kitchen. 27 00:01:37,120 --> 00:01:39,520 We are so stoked to see you all here. 28 00:01:40,720 --> 00:01:43,320 But now you've caught up, hugs and kisses, 29 00:01:43,320 --> 00:01:46,160 you can head up to the gantry. (CHEERING) 30 00:01:47,120 --> 00:01:48,320 BEN: Have fun, guys. 31 00:01:54,800 --> 00:01:55,960 Right. 32 00:01:55,960 --> 00:01:57,960 There will be two rounds today. 33 00:01:57,960 --> 00:01:59,000 Ooh! 34 00:01:59,000 --> 00:02:00,640 For Round 1, 35 00:02:00,640 --> 00:02:03,400 we're turning the tables. 36 00:02:03,400 --> 00:02:05,400 Woo! You won't be cooking. 37 00:02:08,760 --> 00:02:12,160 Instead, the judges will be! 38 00:02:13,160 --> 00:02:16,080 And, you three, you're gonna come over here and judge with me. 39 00:02:16,080 --> 00:02:18,120 So, ditch those aprons and let's swap places. 40 00:02:18,120 --> 00:02:20,120 (CHEERING) 41 00:02:22,440 --> 00:02:24,440 Good luck. Good luck. 42 00:02:27,000 --> 00:02:29,040 This is gonna be so much fun. 43 00:02:29,040 --> 00:02:31,080 I can't wait to destroy you all. 44 00:02:31,080 --> 00:02:33,880 (LAUGHTER) 45 00:02:33,880 --> 00:02:36,760 Poh-Poh, last year, you won. 46 00:02:36,760 --> 00:02:38,720 Are you feeling the pressure? 47 00:02:38,720 --> 00:02:39,720 Ah, yeah. 48 00:02:39,720 --> 00:02:42,240 (LAUGHTER) 49 00:02:42,240 --> 00:02:45,360 I asked the contestants to come up with three options for today's challenge. 50 00:02:46,520 --> 00:02:48,480 A mystery box... 51 00:02:48,480 --> 00:02:49,680 ..a cloche... 52 00:02:51,680 --> 00:02:53,640 ..and a brief. 53 00:02:53,640 --> 00:02:55,000 Together, you need to choose 54 00:02:55,000 --> 00:02:57,560 which one you'd like to cook with today. 55 00:02:57,560 --> 00:02:59,440 EX-CONTESTANTS: Oh. 56 00:02:59,440 --> 00:03:00,880 You choose. 57 00:03:00,880 --> 00:03:05,480 Um... I feel like cloche might be very specific. 58 00:03:05,480 --> 00:03:08,120 And I'm scared. Go the cloche, go the cloche. 59 00:03:08,120 --> 00:03:09,200 Go the mystery box! 60 00:03:09,200 --> 00:03:11,600 I think briefs tend to be a bit more open. 61 00:03:11,600 --> 00:03:14,480 What about the mystery box? I do love a mystery box. 62 00:03:14,480 --> 00:03:16,680 You do love a mystery box. I do love a mystery box. 63 00:03:16,680 --> 00:03:19,080 Do you think brief? Do you want brief? 64 00:03:19,080 --> 00:03:20,440 Yes. Brief. 65 00:03:20,440 --> 00:03:22,040 I'll do anything, but, yeah. 66 00:03:22,040 --> 00:03:25,000 I think we're gonna go the brief. Oh! 67 00:03:26,200 --> 00:03:27,400 Burn! 68 00:03:27,400 --> 00:03:29,000 Laura, can you please do the honours? 69 00:03:29,000 --> 00:03:30,960 I would love to. 70 00:03:30,960 --> 00:03:32,200 The brief is... 71 00:03:38,720 --> 00:03:39,840 EX-CONTESTANTS: Ohhh! 72 00:03:39,840 --> 00:03:41,400 Oh, I like that. 73 00:03:41,400 --> 00:03:45,640 Oh, OK. Alright. We're giving you 75 minutes. 74 00:03:45,640 --> 00:03:47,480 The pantry and garden are open. 75 00:03:48,800 --> 00:03:51,360 Would you three like to kick it off? CALLUM: Let's do it. 76 00:03:51,360 --> 00:03:53,160 ALL THREE: Your time starts now! 77 00:03:53,160 --> 00:03:55,120 (APPLAUSE) 78 00:03:58,640 --> 00:03:59,760 Where is everyone? 79 00:04:06,160 --> 00:04:07,800 Um... 80 00:04:07,800 --> 00:04:09,160 ..shallots. 81 00:04:17,000 --> 00:04:19,760 JAMIE: Come on, Andy! LAURA: Come on, Andy! 82 00:04:19,760 --> 00:04:21,400 (APPLAUSE) 83 00:04:24,240 --> 00:04:25,720 EX-CONTESTANT: Let's go, Poh! 84 00:04:32,280 --> 00:04:34,520 I think, like, I'm a bit serious this year. 85 00:04:34,520 --> 00:04:37,160 Like, last year, I was a bit like, "You know, whatever." 86 00:04:37,160 --> 00:04:40,360 But this year I'm like, "Gotta keep the title." 87 00:04:40,360 --> 00:04:42,280 Surely it feels pretty good for you three 88 00:04:42,280 --> 00:04:44,120 standing on this side of the benches. 89 00:04:44,120 --> 00:04:46,200 Have you been waiting for this moment? 90 00:04:46,200 --> 00:04:48,000 Literally for, like, three seasons' worth. 91 00:04:48,000 --> 00:04:49,200 I don't think I've ever done this. 92 00:04:49,200 --> 00:04:50,640 This is amazing. 93 00:04:50,640 --> 00:04:52,240 So, these are your judges. 94 00:04:52,240 --> 00:04:54,640 Are you looking forward to seeing what they're cooking? 95 00:04:54,640 --> 00:04:57,480 CALLUM: Yeah, I think they're going to be wearing their heart on their sleeve today. 96 00:04:57,480 --> 00:05:00,320 And I really am looking forward to having that window into maybe their childhood 97 00:05:00,320 --> 00:05:02,360 or whatever that moment is for them. Yeah. 98 00:05:02,360 --> 00:05:04,000 POH: Um, what's this on? 99 00:05:04,000 --> 00:05:07,400 I'm so excited. I have actually never had Jean-Christophe's food, 100 00:05:07,400 --> 00:05:09,680 so just to, like, experience all the emotions 101 00:05:09,680 --> 00:05:12,600 that we're going to get throughout this 75 minutes 102 00:05:12,600 --> 00:05:13,600 is going to be incredible. 103 00:05:13,600 --> 00:05:15,840 Has Jean-Christophe even started cooking anything? 104 00:05:15,840 --> 00:05:17,400 DEPINDER: Hey, where's JC? 105 00:05:18,400 --> 00:05:19,560 Wow, look at that! 106 00:05:20,960 --> 00:05:22,160 What a pleasure. 107 00:05:25,520 --> 00:05:26,880 There's so much. 108 00:05:26,880 --> 00:05:29,240 It's like, it's like going to a sweetshop. 109 00:05:29,240 --> 00:05:31,560 You don't know which one sweet you want. 110 00:05:31,560 --> 00:05:34,200 I think Jean-Christophe has forgotten that he's a contestant today. 111 00:05:34,200 --> 00:05:36,360 He still thinks he's in judgement. Oh! 112 00:05:36,360 --> 00:05:37,840 It's, like, 10 minutes into the cook. 113 00:05:37,840 --> 00:05:40,920 And he hasn't really, like, cooked anything yet. 114 00:05:42,880 --> 00:05:45,040 Thyme. A bit of thyme. 115 00:05:46,680 --> 00:05:49,080 Rosemary. How can I forget my herbs? 116 00:05:49,080 --> 00:05:50,560 Rosemary. 117 00:05:50,560 --> 00:05:52,120 BEN: What are you making, Poh? 118 00:05:52,120 --> 00:05:54,080 I'm going to make a Malaysian street snack 119 00:05:54,080 --> 00:05:56,160 called rempah udang. 120 00:05:56,160 --> 00:05:59,920 So, it's like banana leaf-wrapped sticky rice, dried shrimp. 121 00:05:59,920 --> 00:06:01,360 Oh, sticky rice? 122 00:06:01,360 --> 00:06:03,280 Yeah. Oh. I'm excited. 123 00:06:03,280 --> 00:06:05,320 OK. I chose this dish for several reasons. 124 00:06:05,320 --> 00:06:06,720 It's got a lot of flavour, 125 00:06:06,720 --> 00:06:09,240 so I feel like it's going to leave a good residual taste. 126 00:06:09,240 --> 00:06:12,360 Nice chewy texture because of the glutinous rice. 127 00:06:12,360 --> 00:06:16,080 And it just really represents where I'm from. 128 00:06:17,360 --> 00:06:18,800 Poh! Poh! Hi! 129 00:06:18,800 --> 00:06:20,960 Hi. Thanks for coming to visit my bench. 130 00:06:20,960 --> 00:06:22,000 Um, OK. 131 00:06:22,000 --> 00:06:24,160 I'm going to be making rempah udang 132 00:06:24,160 --> 00:06:25,800 which is like a Malaysian street snack. 133 00:06:25,800 --> 00:06:27,960 Um, so when I was, like, in my 20s, 134 00:06:27,960 --> 00:06:30,000 I was just starting to really get into food. 135 00:06:30,000 --> 00:06:32,000 And one of the things that ignited it was I went back 136 00:06:32,000 --> 00:06:34,320 and one of my favourite things to eat when I go home 137 00:06:34,320 --> 00:06:36,160 is all the sticky, like, rice things. 138 00:06:36,160 --> 00:06:38,560 There's sweet versions and there's also savoury versions, 139 00:06:38,560 --> 00:06:40,640 so this one's like a really funky shrimp one. 140 00:06:40,640 --> 00:06:43,200 Smell it. Yeah. So it's got dried shrimp, 141 00:06:43,200 --> 00:06:45,760 all these, like, Malaysian aromatics, which I need to get cooking. 142 00:06:45,760 --> 00:06:48,240 And it's like salty, sweet, spicy. 143 00:06:48,240 --> 00:06:51,280 And then it's covered in sticky rice and then grilled in banana leaf. 144 00:06:52,400 --> 00:06:54,360 Poh, you are the reigning champion. Mm. 145 00:06:54,360 --> 00:06:57,640 Do you think those boys are pretty worried about losing again? 146 00:06:57,640 --> 00:07:00,640 I don't care about what they think. I just know what I want. 147 00:07:00,640 --> 00:07:03,000 What do you want? What do you want, Poh? 148 00:07:04,840 --> 00:07:07,000 I'm back to win, mate. 149 00:07:07,000 --> 00:07:09,600 JAMIE: Knife in hand. LAURA: You got this, Poh. 150 00:07:09,600 --> 00:07:10,840 You've got this. Thanks, guys. 151 00:07:10,840 --> 00:07:12,000 I'm very excited to try this. 152 00:07:12,000 --> 00:07:14,280 RHIANNON: You can smell the coconut, Poh! Smells yummy. 153 00:07:14,280 --> 00:07:15,440 Smells good. 154 00:07:19,880 --> 00:07:21,480 This is dangerous. 155 00:07:21,480 --> 00:07:23,680 CALLUM: Listen up, everyone, you've got one hour to go. 156 00:07:25,680 --> 00:07:27,680 WOMAN: Do me proud! 157 00:07:31,040 --> 00:07:33,880 SNEZ: Let's go, Chef. Beautiful choice, beautiful choice. 158 00:07:33,880 --> 00:07:36,040 ANDRE: You'd better get moving. You've got 60 minutes. 159 00:07:36,040 --> 00:07:37,040 Yeah. 160 00:07:37,040 --> 00:07:38,120 Come on, Andy. 161 00:07:40,720 --> 00:07:45,280 ANDY: So my childhood wasn't filled with, like, you know, beautiful dishes. 162 00:07:45,280 --> 00:07:47,200 I remember walking into the Three Blue Ducks kitchen 163 00:07:47,200 --> 00:07:48,920 for the very first time as a young tucker, 164 00:07:48,920 --> 00:07:50,240 doing some work experience, 165 00:07:50,240 --> 00:07:52,760 and that's when I fell in love with cooking in the kitchen. 166 00:07:56,640 --> 00:07:58,520 (COUGHS) What is that smell? 167 00:08:04,640 --> 00:08:06,320 What's up, crew? LAURA: Hi, Andy. 168 00:08:06,320 --> 00:08:08,840 What's up with this? How are you going? JAMIE: What's this? 169 00:08:08,840 --> 00:08:10,480 Is that...? That's pig's blood. 170 00:08:10,480 --> 00:08:11,680 MAN: What?! 171 00:08:12,680 --> 00:08:14,960 You alright, Loz? I thought it was. 172 00:08:14,960 --> 00:08:18,000 I've got a blood phobia, Andy. Really? Well, you're gonna love this. 173 00:08:18,000 --> 00:08:19,600 It's, um... I'm going to do a blood cake. 174 00:08:19,600 --> 00:08:22,280 It's like a savoury cake. OK? 175 00:08:22,280 --> 00:08:24,840 Which literally uses pig's blood and lardo. 176 00:08:24,840 --> 00:08:28,080 A little bit of bread and cream. Hell, yeah. 177 00:08:28,080 --> 00:08:30,360 Yeah. I'm here for it. CALLUM: Why this dish? 178 00:08:30,360 --> 00:08:33,120 Out of anything to make you fall in love with food. Why this one? 179 00:08:33,120 --> 00:08:36,560 So I just remember vividly walking into the Three Blue Ducks kitchen. 180 00:08:36,560 --> 00:08:40,320 Daz was cooking away at this blood cake and I was just like, 181 00:08:40,320 --> 00:08:43,160 "I am fascinated with this place. This is where I'm meant to be." 182 00:08:43,160 --> 00:08:45,360 Laura, how do you feel about blood cake? 183 00:08:45,360 --> 00:08:49,120 Um, I've never had it before, so I'll hold my reservations. Thank you. 184 00:08:49,120 --> 00:08:52,160 But I feel like you really need to win me over with this one, Andy. 185 00:08:52,160 --> 00:08:53,800 I'm nervous. Look at... Look at it. 186 00:08:53,800 --> 00:08:55,640 It's gonna be delicious. 187 00:08:55,640 --> 00:08:57,320 I'm really looking forward to trying it. 188 00:08:57,320 --> 00:08:59,760 Thank you. (ALL TALK AT ONCE) 189 00:08:59,760 --> 00:09:01,440 SNEZ: Go, Andy! 190 00:09:01,440 --> 00:09:03,720 AUDRA: Oh, my God. I would eat that. 191 00:09:03,720 --> 00:09:04,960 ALANA: Yeah. I'm fascinated. 192 00:09:06,240 --> 00:09:07,760 It can be pretty temperamental, like, 193 00:09:07,760 --> 00:09:09,760 depending how fresh the blood is, 194 00:09:09,760 --> 00:09:12,720 depending on, like, how long you cook it out for, 195 00:09:12,720 --> 00:09:14,800 depending on how hot the oven is. 196 00:09:14,800 --> 00:09:18,640 MAN: How long in the oven, Andy? Just 15, mate. 197 00:09:18,640 --> 00:09:22,360 There's a lot of variables. So I do have a backup. 198 00:09:24,080 --> 00:09:26,840 OK. I've made a really thin layer 199 00:09:26,840 --> 00:09:29,240 and this oven's on 150, this is 140. 200 00:09:30,520 --> 00:09:32,400 Just fingers crossed it cooks in time. 201 00:09:32,400 --> 00:09:36,800 LAURA: Guys, you've only got 43 minutes to go. 202 00:09:36,800 --> 00:09:38,840 (THEY SHOUT ENCOURAGEMENT) 203 00:09:44,920 --> 00:09:47,000 Jean-Christophe's quite chaotic, isn't he? 204 00:09:49,280 --> 00:09:50,920 Mate, you need all the help you can get. 205 00:09:50,920 --> 00:09:52,120 Get over there! 206 00:09:53,320 --> 00:09:55,920 Chef. Hello. How are you? 207 00:09:55,920 --> 00:09:57,880 LAURA: Hi, Chef! What's the dish? What are we cooking? 208 00:09:57,880 --> 00:10:00,760 So I am going to be making 209 00:10:00,760 --> 00:10:05,800 a lamb cutlet with a roquefort mousse. 210 00:10:05,800 --> 00:10:08,200 Roquefort mousse?! Wow. 211 00:10:09,160 --> 00:10:10,680 I would expect nothing less 212 00:10:10,680 --> 00:10:12,760 than super strong flavours from you, Jean-Christophe. 213 00:10:12,760 --> 00:10:14,520 Yeah, I don't do weak. Um... 214 00:10:14,520 --> 00:10:18,760 And, um, I'm going to serve it with, uh, a little puree, 215 00:10:18,760 --> 00:10:21,480 which is celeriac and potatoes. 216 00:10:21,480 --> 00:10:22,560 Why do you love this dish? 217 00:10:22,560 --> 00:10:26,360 I love this dish because it's probably the first time 218 00:10:26,360 --> 00:10:29,760 I cooked for my parents as a professional chef. 219 00:10:31,040 --> 00:10:33,720 And I notice there is tears in my mum's eyes. 220 00:10:33,720 --> 00:10:35,360 And she's very strong, by the way. 221 00:10:35,360 --> 00:10:36,880 So is that where you get your, 222 00:10:36,880 --> 00:10:38,560 "Look at my eyes, they are wet," from? 223 00:10:38,560 --> 00:10:40,280 Your wet eyeballs. Yeah. 224 00:10:40,280 --> 00:10:42,960 Jean-Christophe, we need perfectly cooked lamb, 225 00:10:42,960 --> 00:10:45,800 silky smooth puree and just the right amount of roquefort. That's right. 226 00:10:45,800 --> 00:10:48,520 And we want to cry for all the right reasons. And you know what? 227 00:10:48,520 --> 00:10:50,760 I'm already very late. 228 00:10:52,360 --> 00:10:54,040 I want to see you hustle! 229 00:10:54,040 --> 00:10:56,360 Oh, yeah, oh, yeah! 230 00:10:56,360 --> 00:10:57,560 Where's the clock? 231 00:10:58,560 --> 00:11:01,120 SNEZ: 35 minutes, Chef, lamb needs to go on. 232 00:11:02,720 --> 00:11:06,000 I'm so, like, mesmerised by Jean-Christophe. 233 00:11:06,000 --> 00:11:07,520 He is, like, flying around the kitchen. 234 00:11:07,520 --> 00:11:10,920 He's still doing stock. Come on. Hurry up. 235 00:11:10,920 --> 00:11:13,720 He's talking to everybody. Is that nice? 236 00:11:13,720 --> 00:11:16,440 Mm. Mm. 237 00:11:16,440 --> 00:11:18,680 Stop it. You need to cook the lamb. 238 00:11:19,840 --> 00:11:22,880 RUE: I'm sorry. Is Jean-Christophe going to have a meal? 239 00:11:25,520 --> 00:11:28,200 I'm actually so worried about him. 240 00:11:28,200 --> 00:11:31,040 Lamb! The lamb! 241 00:11:42,680 --> 00:11:44,160 JEAN-CHRISTOPHE: Poh, are you OK? Yeah. 242 00:11:44,160 --> 00:11:46,000 Thank you. You're very quiet over there. 243 00:11:46,000 --> 00:11:49,360 Are you good? No, I'm late. 244 00:11:49,360 --> 00:11:51,200 BEN: It's pretty hectic watching these guys cook. 245 00:11:51,200 --> 00:11:54,560 I mean, they've been judging our food the whole season, 246 00:11:54,560 --> 00:11:57,160 so to see them get put under pressure 247 00:11:57,160 --> 00:12:00,320 and having to get their food judged by the semifinalists is quite exciting. 248 00:12:02,200 --> 00:12:03,640 We're fine. 249 00:12:05,120 --> 00:12:07,680 Wow. Killing it, mate. My gosh. 250 00:12:07,680 --> 00:12:11,280 WOMAN: It's quite fascinating, but quite a lot of work. 251 00:12:14,080 --> 00:12:15,840 Jean-Christophe. Oui! 252 00:12:15,840 --> 00:12:17,760 That looks like lace. What are you doing with this? 253 00:12:17,760 --> 00:12:19,360 So I'm going to be using this 254 00:12:19,360 --> 00:12:21,800 and I'm going to be wiping the lamb, 255 00:12:21,800 --> 00:12:23,480 the chicken mousse, the roquefort, the herbs, 256 00:12:23,480 --> 00:12:26,080 and just bake it quickly at the last minute. 257 00:12:26,080 --> 00:12:29,520 How long are these little lamb parcels going to take? 258 00:12:29,520 --> 00:12:32,760 Well, to reduce them down a little bit in thickness, 259 00:12:32,760 --> 00:12:36,160 to make sure I can get an extra five minutes from my cooking time. 260 00:12:36,160 --> 00:12:38,360 You've had to do a little pivot. Yeah, but that's what it is. 261 00:12:38,360 --> 00:12:40,400 Alright. Sounds like you're on top of it, though. 262 00:12:40,400 --> 00:12:43,360 You've made the right changes. Good luck. Good luck. 263 00:12:43,360 --> 00:12:45,480 You don't sound very convincing! "Uh, good luck." 264 00:12:47,560 --> 00:12:52,640 Now, it should be resting, but obviously no time for that. 265 00:12:58,640 --> 00:13:00,920 These new judges are hungry. 266 00:13:00,920 --> 00:13:02,280 15 minutes to go. 267 00:13:02,280 --> 00:13:04,200 (APPLAUSE) 268 00:13:04,200 --> 00:13:06,880 (THEY SHOUT ENCOURAGEMENT) 269 00:13:09,200 --> 00:13:11,840 Let's go, Poh! Go, Poh! Woo! 270 00:13:11,840 --> 00:13:14,400 You always start off so good, and then you don't. 271 00:13:15,600 --> 00:13:17,360 I'm kind of starting to panic a little bit, 272 00:13:17,360 --> 00:13:20,240 because I still have to make sure my rice is cooked through... 273 00:13:22,360 --> 00:13:24,600 ..and then I still have to prep my banana leaves, 274 00:13:24,600 --> 00:13:26,800 wrap them up, and then still grill them. 275 00:13:28,280 --> 00:13:29,760 JAMIE: Poh... Yeah. 276 00:13:29,760 --> 00:13:32,080 I have to say, it smells amazing. 277 00:13:32,080 --> 00:13:34,760 Thank you. So you've still got to wrap? 278 00:13:34,760 --> 00:13:36,600 Roll them. Roll? Yeah. 279 00:13:36,600 --> 00:13:38,600 And then are they finished or you have to cook them again? 280 00:13:38,600 --> 00:13:41,400 I have to cook them again. Poh, hurry up. I know. 281 00:13:41,400 --> 00:13:44,920 You've got this, Poh. Come on, mate. Thank you, thank you. 282 00:13:44,920 --> 00:13:48,680 AUDRA: Sticky rice with, like, a spicy prawn filling. 283 00:13:48,680 --> 00:13:50,760 So yum. It's so yum. 284 00:13:50,760 --> 00:13:53,520 DEPINDER: And what are you doing there, Andy? 285 00:13:53,520 --> 00:13:56,360 It's like a beetroot and apple chutney. Love. 286 00:13:56,360 --> 00:13:57,440 Yum. 287 00:13:57,440 --> 00:13:59,080 So I've got a little chutney on there. 288 00:13:59,080 --> 00:14:02,040 I'm definitely going to barbecue the witlof. 289 00:14:02,040 --> 00:14:03,400 I'm gonna pickle some beets. 290 00:14:03,400 --> 00:14:05,680 I've got some fresh blackberries 291 00:14:05,680 --> 00:14:08,440 kind of sweet-and-sour, all that kind of stuff. 292 00:14:08,440 --> 00:14:11,280 I've pretty much got everything. I've just got to plate up. 293 00:14:14,560 --> 00:14:17,040 SOFIA: Andy, is that the thick one or the thin one? 294 00:14:17,040 --> 00:14:19,840 That's the thick one. Yes! 295 00:14:22,080 --> 00:14:23,520 Oh. She's soft. 296 00:14:23,520 --> 00:14:26,480 LAURA: Ooh. Oh, my gosh. 297 00:14:32,560 --> 00:14:34,560 JUDGES: Oh! No! 298 00:14:34,560 --> 00:14:37,240 LAURA: Andy, put that thing on it and then flip it. 299 00:14:38,960 --> 00:14:41,040 (SCREECHING) 300 00:14:42,200 --> 00:14:46,680 TIM: Oh, it's heartbreaking. Andy's hero element is the cake. 301 00:14:46,680 --> 00:14:48,880 So if he doesn't get that on the plate, 302 00:14:48,880 --> 00:14:50,080 he doesn't have a dish. 303 00:14:50,080 --> 00:14:52,120 I don't reckon I cooked it long enough. 304 00:14:53,480 --> 00:14:54,800 BEAU: Do you have a plan B, Andy? 305 00:14:54,800 --> 00:14:56,240 I've got this backup here. 306 00:15:10,240 --> 00:15:12,800 AUDRA: Are you happy, Andy? Yeah, mate. 307 00:15:12,800 --> 00:15:15,080 (THEY SHOUT ENCOURAGEMENT) 308 00:15:20,920 --> 00:15:22,960 Three minutes to go, guys. Let's go. 309 00:15:25,040 --> 00:15:26,960 Shit. Missing something! Oh. I know what is missing. 310 00:15:26,960 --> 00:15:28,800 WOMAN: Allez! Allez! 311 00:15:28,800 --> 00:15:30,200 I am not good. 312 00:15:33,040 --> 00:15:35,160 Because now, I know I'm just under the clock. 313 00:15:35,160 --> 00:15:36,160 And I think I'm late. 314 00:15:37,480 --> 00:15:39,160 Chef, where's your lamb? 315 00:15:45,040 --> 00:15:50,280 I want my dish to make the judges cry like my parents. 316 00:15:51,760 --> 00:15:54,240 Oh, looks good, Chef. 317 00:15:54,240 --> 00:15:56,600 Oh, that lamb looks good now. 318 00:15:56,600 --> 00:15:58,760 30 seconds to go! 319 00:16:07,520 --> 00:16:09,400 Count it with me, team! 320 00:16:09,400 --> 00:16:14,520 ALL: 10, nine, eight, seven, 321 00:16:14,520 --> 00:16:18,880 six, five, four, 322 00:16:18,880 --> 00:16:23,040 three, two, one. 323 00:16:23,040 --> 00:16:24,120 That's it! 324 00:16:24,120 --> 00:16:26,720 (CHEERING) 325 00:16:26,720 --> 00:16:28,320 Are you pleased? 326 00:16:31,840 --> 00:16:34,800 Are you pleased? Yeah. How'd you go? 327 00:16:34,800 --> 00:16:36,080 (SPEAKS INDISTINCTLY) 328 00:16:36,080 --> 00:16:38,160 Wow. Wow. Look at that. 329 00:16:39,200 --> 00:16:40,800 It's gonna be hard to beat this one. 330 00:16:47,000 --> 00:16:48,920 We've flipped the script today 331 00:16:48,920 --> 00:16:52,440 and tasked you judges with bringing us a dish 332 00:16:52,440 --> 00:16:53,880 that made you fall in love with food. 333 00:16:55,840 --> 00:16:59,280 First dish we'd like to taste belongs to... 334 00:16:59,280 --> 00:17:00,880 ..Jean-Christophe! 335 00:17:00,880 --> 00:17:02,400 (CHEERING) 336 00:17:10,480 --> 00:17:12,800 Bonjour, judges, how are you? 337 00:17:12,800 --> 00:17:14,560 JAMIE: Very well. LAURA: Good. 338 00:17:14,560 --> 00:17:16,200 SOFIA: Very good, Jean-Christophe. Wow. 339 00:17:20,200 --> 00:17:22,240 There we are. 340 00:17:22,240 --> 00:17:23,520 Jean-Christophe, what's the dish? 341 00:17:24,880 --> 00:17:28,440 Lamb cutlets, a roquefort mousse, 342 00:17:28,440 --> 00:17:33,080 a Merlot sauce and a celeriac potato mash. 343 00:17:36,320 --> 00:17:39,640 This dish is the first dish I cooked for my parents 344 00:17:39,640 --> 00:17:41,280 as a professional chef. 345 00:17:42,880 --> 00:17:45,800 I saw my mum with a little bit of wet eyes. 346 00:17:48,000 --> 00:17:50,880 That, for me, was, like, special. 347 00:17:50,880 --> 00:17:52,920 Well, it's a big memory for you. 348 00:17:52,920 --> 00:17:56,600 But the big question is, how's that lamb cooked? 349 00:17:56,600 --> 00:17:57,920 That's a very good question. 350 00:17:59,640 --> 00:18:01,800 I have no bloody idea! 351 00:18:03,640 --> 00:18:04,960 Callum, will you do the honours? 352 00:18:04,960 --> 00:18:06,760 Pleasure. 353 00:18:09,200 --> 00:18:12,040 JUDGES: Ohhhhhh! 354 00:18:14,160 --> 00:18:16,360 (CHEERING) 355 00:18:19,520 --> 00:18:21,400 Ooh, la-la-la-la-la! 356 00:18:22,840 --> 00:18:24,880 (LAUGHTER) 357 00:18:43,120 --> 00:18:45,480 Jean-Christophe... 358 00:18:45,480 --> 00:18:47,600 ..you said that this dish put a tear in your mother's eye. 359 00:18:50,080 --> 00:18:51,960 I can see why. 360 00:18:51,960 --> 00:18:53,960 It's bloody delicious! 361 00:18:53,960 --> 00:18:55,880 (CHEERING) 362 00:18:58,080 --> 00:19:00,480 Jean-Christophe, the amount of flavour 363 00:19:00,480 --> 00:19:03,240 that you packed into that sauce is huge. 364 00:19:03,240 --> 00:19:04,800 And even though it's big and bold 365 00:19:04,800 --> 00:19:06,760 and that roquefort has that salty savouriness, 366 00:19:06,760 --> 00:19:08,360 they're not clashing at all. 367 00:19:08,360 --> 00:19:11,280 They're complementing each other in the best possible way. 368 00:19:11,280 --> 00:19:14,920 If this is not a dish on your menu at the cooking school, 369 00:19:14,920 --> 00:19:16,160 it needs to be, 370 00:19:16,160 --> 00:19:18,320 because I think for anyone walking through those doors, 371 00:19:18,320 --> 00:19:21,000 they will fall in love with food instantly. 372 00:19:22,800 --> 00:19:26,240 It is so wholesome and hearty 373 00:19:26,240 --> 00:19:29,280 and I feel like I'M getting emotional eating it. 374 00:19:29,280 --> 00:19:30,800 Well done. Thank you, Jean-Christophe! 375 00:19:30,800 --> 00:19:32,240 Thank you. 376 00:19:32,240 --> 00:19:34,600 (CHEERING) 377 00:19:34,600 --> 00:19:36,560 Well done, mate. 378 00:19:36,560 --> 00:19:38,680 Thank you. POH: Well done. 379 00:19:40,240 --> 00:19:41,880 Thank you for doing that. Thank you. 380 00:19:41,880 --> 00:19:45,160 The next dish we'd like to taste was made by... 381 00:19:45,160 --> 00:19:46,640 ..Poh-Poh! 382 00:19:51,000 --> 00:19:53,440 Oh, my God. That feeling never gets old. 383 00:19:53,440 --> 00:19:55,480 (LAUGHTER) 384 00:19:59,280 --> 00:20:00,960 Poh, what have you made? 385 00:20:02,920 --> 00:20:04,160 A rempah udang... 386 00:20:06,000 --> 00:20:08,440 ..which is a Malaysian street snack. 387 00:20:10,440 --> 00:20:12,200 Why is this the dish 388 00:20:12,200 --> 00:20:14,120 that made you fall in love with food? 389 00:20:14,120 --> 00:20:16,360 I think in my mid-20s 390 00:20:16,360 --> 00:20:18,680 it was the first trip I went back to Malaysia. 391 00:20:18,680 --> 00:20:22,160 I just ate so much of these and it made me really sad 392 00:20:22,160 --> 00:20:25,760 because it made me realise I had lost so much of my culture. 393 00:20:25,760 --> 00:20:27,360 It was all really mysterious to me then, 394 00:20:27,360 --> 00:20:30,480 'cause I did not know how to cook at all at that point. 395 00:20:30,480 --> 00:20:34,720 And, yeah, that's definitely one of my favourite dishes. 396 00:20:34,720 --> 00:20:35,840 Poh. Yes. 397 00:20:37,040 --> 00:20:39,720 You're defending your title? Yes. 398 00:20:39,720 --> 00:20:42,520 Let's see if this is the dish that'll do it for you. 399 00:20:42,520 --> 00:20:44,640 Oof! CALLUM: Wow! 400 00:20:46,000 --> 00:20:48,720 Oh! The fragrance on that, my goodness. 401 00:21:02,920 --> 00:21:04,720 What I really wanted from this challenge 402 00:21:04,720 --> 00:21:07,720 is to be transported to that moment. 403 00:21:07,720 --> 00:21:10,040 And that's exactly what you've done. 404 00:21:11,840 --> 00:21:13,480 It's so full of flavour. 405 00:21:13,480 --> 00:21:17,600 It's like smacking you round the face with all of those rhizomes. 406 00:21:17,600 --> 00:21:19,800 The texture on the rice is perfect. 407 00:21:19,800 --> 00:21:22,520 I'll have a thousand of them, please. 408 00:21:22,520 --> 00:21:24,280 (LAUGHTER) 409 00:21:24,280 --> 00:21:29,080 I'm emotional, like truly emotional. It is so, so good. 410 00:21:29,080 --> 00:21:31,960 It's so spicy, but it is so good. 411 00:21:31,960 --> 00:21:35,240 It just shows everything that Peranakan cuisine is. 412 00:21:35,240 --> 00:21:39,720 That balance, funk and salt and sweet and spice. 413 00:21:39,720 --> 00:21:43,200 Um, unwrapping this banana leaf, there's just something 414 00:21:43,200 --> 00:21:47,640 so caterpillar, cocoon, butterfly that just represents you. 415 00:21:49,520 --> 00:21:51,440 And I think that's what MasterChef has done to you... 416 00:21:53,120 --> 00:21:55,800 ..is you've bloomed into somebody 417 00:21:55,800 --> 00:21:59,880 who is just more themselves than anyone I've ever met. 418 00:21:59,880 --> 00:22:01,480 So, thank you, Poh-Poh. 419 00:22:01,480 --> 00:22:02,960 (CHEERING AND APPLAUSE) 420 00:22:06,680 --> 00:22:08,040 I love you. 421 00:22:09,640 --> 00:22:11,160 Yay, Poh-Poh! 422 00:22:15,000 --> 00:22:16,240 Well done, lovely. 423 00:22:17,480 --> 00:22:18,480 Thank you. 424 00:22:18,480 --> 00:22:21,760 Next up, we'd love to taste your dish, Andy! 425 00:22:21,760 --> 00:22:23,640 Good luck, good luck. Good luck, Andy! 426 00:22:29,920 --> 00:22:31,720 Hey, mate. How are we? 427 00:22:36,000 --> 00:22:37,440 It's a blood cake. 428 00:22:38,560 --> 00:22:40,000 LAURA: Andy's definitely taking a risk. 429 00:22:41,480 --> 00:22:45,040 I mean, not everyone loves the idea of blood cake. Exhibit A. 430 00:22:45,040 --> 00:22:47,320 JAMIE: This should be interesting. 431 00:22:47,320 --> 00:22:48,720 But he's an incredible cook... 432 00:22:49,880 --> 00:22:52,880 ..so I'm really intrigued to see how it tastes. 433 00:23:04,640 --> 00:23:06,040 Andy, what's the dish? 434 00:23:06,040 --> 00:23:07,840 Uh, so I've made blood cake today. 435 00:23:10,080 --> 00:23:12,000 A little beetroot and apple chutney... 436 00:23:13,000 --> 00:23:14,360 ..and some blackberries. 437 00:23:16,480 --> 00:23:18,080 Why did your mind go to this dish? 438 00:23:20,000 --> 00:23:23,240 Uh, I remember walking into the Three Blue Ducks kitchen for the first time, 439 00:23:23,240 --> 00:23:27,040 and Daz was pouring blood into this rondeau. 440 00:23:28,320 --> 00:23:32,040 And I just remember having this moment of, like, 441 00:23:32,040 --> 00:23:35,760 "This is where I'm meant to be if I want to learn about food." 442 00:23:35,760 --> 00:23:38,200 And I never left. (CHUCKLES) 443 00:23:38,200 --> 00:23:40,560 I'm sure you three understand that there's challenges 444 00:23:40,560 --> 00:23:43,560 where you just have to cook that dish. 445 00:23:43,560 --> 00:23:45,400 And this is that dish for me. 446 00:23:45,400 --> 00:23:46,960 Alright, let's give it a crack. 447 00:24:10,680 --> 00:24:12,440 I'm not gonna lie. 448 00:24:12,440 --> 00:24:14,600 When you first told me what you were making, 449 00:24:14,600 --> 00:24:16,760 I was not sold at all, because... 450 00:24:16,760 --> 00:24:18,360 No, you were mortified. Yeah. 451 00:24:20,280 --> 00:24:22,240 It is so good. 452 00:24:23,240 --> 00:24:25,280 You get everything that the blood is. 453 00:24:25,280 --> 00:24:28,120 But it's so sweet from all the onions and the lardo. 454 00:24:28,120 --> 00:24:29,440 And it's nice so you get 455 00:24:29,440 --> 00:24:32,000 those little, like, pops within the cake. 456 00:24:32,000 --> 00:24:34,400 It's a banger, Andy, I love it. Thank you, thank you. 457 00:24:34,400 --> 00:24:38,560 The texture on that blood cake is incredible. 458 00:24:38,560 --> 00:24:41,760 It's so smooth, it's so rich. 459 00:24:41,760 --> 00:24:44,280 And for such a heavy-ingredient dish, 460 00:24:44,280 --> 00:24:46,800 it still sits really light. 461 00:24:46,800 --> 00:24:49,600 That savouriness of the pudding. 462 00:24:49,600 --> 00:24:51,240 And you couple that with the sweetness you get 463 00:24:51,240 --> 00:24:53,040 in the chutney with the blackberry 464 00:24:53,040 --> 00:24:54,800 and a little bit of bitterness from that witlof, 465 00:24:54,800 --> 00:24:56,080 which is a great call. 466 00:24:56,080 --> 00:24:58,840 It is so well-balanced, and I think if any dish 467 00:24:58,840 --> 00:25:03,000 was going to convince anyone in the world to enjoy blood, 468 00:25:03,000 --> 00:25:05,320 including Laura, then this would be the one. 469 00:25:05,320 --> 00:25:06,760 Well done, mate. Thanks, mate, cheers. 470 00:25:06,760 --> 00:25:07,800 (CHEERING AND APPLAUSE) 471 00:25:11,480 --> 00:25:13,880 Great speech, too. Well done, mate, well done. 472 00:25:14,880 --> 00:25:16,000 Thank you. 473 00:25:17,360 --> 00:25:19,080 Well done. Well done. 474 00:25:22,880 --> 00:25:24,880 We loved all of your dishes. 475 00:25:24,880 --> 00:25:26,960 The dish we fell IN love with... 476 00:25:28,640 --> 00:25:29,880 ..was made by... 477 00:25:30,880 --> 00:25:32,200 ALL: Andy! 478 00:25:32,200 --> 00:25:33,600 (CHEERING AND APPLAUSE) 479 00:25:37,200 --> 00:25:38,280 Thank you. 480 00:25:40,120 --> 00:25:41,280 Thank you. 481 00:25:43,120 --> 00:25:44,680 Believe it or not, that's the first time 482 00:25:44,680 --> 00:25:46,120 I've won this individual one. Oh, true! 483 00:25:46,120 --> 00:25:48,520 Yeah, 'cause Jock wiped the floor with me every year. 484 00:25:48,520 --> 00:25:49,960 (LAUGHTER) 485 00:25:49,960 --> 00:25:51,360 And then this one got it last year. 486 00:25:51,360 --> 00:25:53,760 So, yeah! (CHEERING AND APPLAUSE) 487 00:25:58,000 --> 00:25:59,760 It's time for round two. 488 00:25:59,760 --> 00:26:02,560 You're going head-to-head in the ultimate cookoff 489 00:26:02,560 --> 00:26:04,840 against Poh, Jean-Christophe and Andy. 490 00:26:04,840 --> 00:26:06,760 ALL: Whoo! 491 00:26:08,640 --> 00:26:10,080 It's a team relay! 492 00:26:13,280 --> 00:26:14,760 Whoo! 493 00:26:16,280 --> 00:26:17,800 I hate team relays. 494 00:26:17,800 --> 00:26:20,200 But I can't do this on my own. 495 00:26:20,200 --> 00:26:22,400 I'm gonna need some help. DEPINDER: Oh, my gosh! 496 00:26:22,400 --> 00:26:24,520 Yes! 497 00:26:24,520 --> 00:26:25,880 Come on down, 498 00:26:25,880 --> 00:26:27,760 Theo. (CHEERING AND APPLAUSE) 499 00:26:27,760 --> 00:26:29,960 And, 500 00:26:29,960 --> 00:26:31,360 Rue! (SCREAMS) 501 00:26:31,360 --> 00:26:33,440 (LAUGHTER) 502 00:26:37,400 --> 00:26:39,080 THEO: This is going to be good! 503 00:26:39,080 --> 00:26:41,200 I think it's as plain as day to see 504 00:26:41,200 --> 00:26:44,280 that I'm going to be the harsher judge than Rue today. 505 00:26:44,280 --> 00:26:46,320 I'm expecting big things from you. 506 00:26:47,480 --> 00:26:48,800 As a team, 507 00:26:48,800 --> 00:26:51,400 you'll get 20 minutes each to contribute to an amazing dish. 508 00:26:52,560 --> 00:26:55,800 You'll each have 20 seconds to hand over to your next team-mate. 509 00:26:55,800 --> 00:26:57,880 ALL: Ooh! RUE: That's not long. 510 00:26:57,880 --> 00:26:59,440 Judges, who's going to go first? 511 00:26:59,440 --> 00:27:01,840 Oh, this is tough. (LAUGHTER) 512 00:27:02,920 --> 00:27:04,760 I think you actually, you start, you start, you start. 513 00:27:04,760 --> 00:27:06,240 You sure? Andy? Yep, yep, yep. 514 00:27:06,240 --> 00:27:08,680 I start? Can I, can I be in the middle? 515 00:27:08,680 --> 00:27:10,680 You can be in the middle. 516 00:27:10,680 --> 00:27:12,680 Far out! 517 00:27:12,680 --> 00:27:15,280 Jean-Christophe is going first. Poh second. 518 00:27:15,280 --> 00:27:18,040 I'm bringing it home. Andy bringing it home. 519 00:27:18,040 --> 00:27:20,040 Semifinalists, who's going to kick off for you guys? 520 00:27:21,240 --> 00:27:22,800 (LAUGHTER) 521 00:27:22,800 --> 00:27:24,720 Callum. And then? (SPEAKS INDISTINCTLY) 522 00:27:24,720 --> 00:27:27,000 Jamie... SNEZ: I knew it. 523 00:27:27,000 --> 00:27:29,480 ..and Laura bringing it home. Yeah. 524 00:27:30,720 --> 00:27:32,480 We've decided to turn up the heat. 525 00:27:32,480 --> 00:27:34,040 (ALL GASP) 526 00:27:34,040 --> 00:27:35,920 LAURA: I don't want to be stressed now. 527 00:27:35,920 --> 00:27:37,720 At some point during the cook... 528 00:27:39,640 --> 00:27:41,040 ..we're going to throw a twist your way. 529 00:27:41,040 --> 00:27:42,200 WOMAN: Oh! 530 00:27:43,320 --> 00:27:45,600 The pantry and garden are open. 531 00:27:45,600 --> 00:27:48,720 Whoever impresses Theo, Rue and me the most with their dish 532 00:27:48,720 --> 00:27:51,000 will win all the glory. 533 00:27:52,280 --> 00:27:53,560 Right, second and third cooks, 534 00:27:53,560 --> 00:27:55,320 you can go and wait your turn in the garden. 535 00:27:55,320 --> 00:27:57,200 Good luck. JEAN-CHRISTOPHE: Thank you. Yeah. 536 00:27:57,200 --> 00:27:59,120 Good luck, good luck. 537 00:28:00,400 --> 00:28:02,080 We're gonna win, yeah? We're gonna win, yeah? 538 00:28:03,080 --> 00:28:04,080 Go, guys. 539 00:28:05,440 --> 00:28:07,320 BOTH: Your time starts now! 540 00:28:07,320 --> 00:28:08,520 (CHEERING AND APPLAUSE) 541 00:28:13,680 --> 00:28:14,840 (CALLUM GROANS) 542 00:28:14,840 --> 00:28:16,560 Ice-cream. 543 00:28:17,960 --> 00:28:19,960 Aww... It's a dessert? Yes! 544 00:28:23,480 --> 00:28:26,000 SARAH: Two ice-creams? MAN: Double. 545 00:28:26,000 --> 00:28:27,320 DECLAN: Wow! 546 00:28:27,320 --> 00:28:30,280 Double! Two ice-creams? SNEZ: Oh! 547 00:28:30,280 --> 00:28:32,360 Interesting. RUE: Oh, my gosh. 548 00:28:34,800 --> 00:28:36,040 MAN: Oh, really? WOMAN: Three? 549 00:28:36,040 --> 00:28:37,560 (CHEERING) 550 00:28:40,400 --> 00:28:42,840 Oh, my God! 551 00:28:42,840 --> 00:28:45,000 CALLUM: I'm doing our Neapolitan ice-cream. Yeah. 552 00:28:45,000 --> 00:28:47,720 ALANA: Oh, Neapolitan ice-cream. 553 00:28:47,720 --> 00:28:49,320 Today I'm going to make a concept 554 00:28:49,320 --> 00:28:51,320 that everyone's heard of, Neapolitan ice-cream. 555 00:28:51,320 --> 00:28:55,200 And the reason I've chosen this is because it's so easy to communicate. 556 00:28:55,200 --> 00:28:56,640 I feel like, unlike Lancashire hotpot, 557 00:28:56,640 --> 00:28:58,880 everyone knows what this dish is. 558 00:28:58,880 --> 00:29:00,120 WOMAN: What's that, Cal? 559 00:29:00,120 --> 00:29:03,440 Ah, wattleseed. MAN: Ah, yes, yes. 560 00:29:03,440 --> 00:29:06,440 So I'm gonna inject some Australian flavours into it 561 00:29:06,440 --> 00:29:08,800 and try and make it a little bit more nuanced 562 00:29:08,800 --> 00:29:10,880 and a little bit more interesting to eat. 563 00:29:10,880 --> 00:29:13,120 I'm going to do a, um, 564 00:29:13,120 --> 00:29:15,920 lilly pilly and strawberry sorbet. 565 00:29:15,920 --> 00:29:18,680 I'm going to do a lemon verbena ice-cream 566 00:29:18,680 --> 00:29:21,360 and a chocolate wattleseed ice-cream is the plan. 567 00:29:21,360 --> 00:29:24,440 It's really important to try and set the team up for success 568 00:29:24,440 --> 00:29:26,440 with a dish that's easy enough to communicate, 569 00:29:26,440 --> 00:29:29,800 but also easy enough to adapt with whatever this twist is, 570 00:29:29,800 --> 00:29:31,080 it could be anything. 571 00:29:31,080 --> 00:29:33,360 It could be time or equipment, or it could be an ingredient. 572 00:29:33,360 --> 00:29:36,400 Whatever it is, hopefully, we can adapt it to the dish. 573 00:29:37,800 --> 00:29:39,280 Callum. Hello, hello. 574 00:29:39,280 --> 00:29:41,280 What is the dish, mate? 575 00:29:41,280 --> 00:29:43,640 So you have to have a very easy-to-communicate 576 00:29:43,640 --> 00:29:45,240 elevator pitch in this challenge. 577 00:29:45,240 --> 00:29:48,280 And I feel like when Jamie comes in and I've got 20 seconds 578 00:29:48,280 --> 00:29:49,960 and I say, "Modern Neapolitan ice-cream" 579 00:29:49,960 --> 00:29:51,280 he's going to go, "I get it." 580 00:29:51,280 --> 00:29:53,520 I love the idea. RUE: Yeah. 581 00:29:53,520 --> 00:29:57,720 But what happens, Callum, if one of your ice-creams doesn't set? 582 00:29:57,720 --> 00:29:59,720 Well, that's not Neapolitan, that's for sure. 583 00:29:59,720 --> 00:30:01,880 Um, yeah, it's going to be a pretty lame Neapolitan 584 00:30:01,880 --> 00:30:04,320 because I've got two layers or one layer or zero layers. 585 00:30:04,320 --> 00:30:06,240 Um, so I'll be doing my best. 586 00:30:06,240 --> 00:30:10,800 I mean, doing one ice-cream in the MasterChef kitchen can be a challenge. 587 00:30:10,800 --> 00:30:12,640 Doing three could be madness. 588 00:30:13,760 --> 00:30:14,960 Uh... 589 00:30:14,960 --> 00:30:18,200 Are you counting on your other counterparts to be able to... 590 00:30:18,200 --> 00:30:19,800 To pivot? ..pivot or something like that? 591 00:30:19,800 --> 00:30:21,600 Have you seen Jamie and Laura cook? They're weapons. 592 00:30:21,600 --> 00:30:23,280 I have. If I royally stuff it up, 593 00:30:23,280 --> 00:30:25,040 Jamie can just come in and cook a steak, 594 00:30:25,040 --> 00:30:27,200 start to finish and just completely change the dish. 595 00:30:27,200 --> 00:30:30,280 I'm hoping this really works out for you, Callum. 596 00:30:30,280 --> 00:30:31,480 I hope so too. Yeah. Good luck, Cal. 597 00:30:31,480 --> 00:30:32,840 Appreciate the help. 598 00:30:35,760 --> 00:30:36,800 MAN: That's gonna be hard. 599 00:30:36,800 --> 00:30:38,560 SARAH: He's gonna have to get all three made. 600 00:30:39,520 --> 00:30:41,840 I'm really worried, to be honest. 601 00:30:42,960 --> 00:30:46,320 I think one of the pitfalls when you've got such a strong idea 602 00:30:46,320 --> 00:30:47,720 is you can't adapt. 603 00:30:47,720 --> 00:30:49,840 It's going to come down to whether or not 604 00:30:49,840 --> 00:30:51,960 this twist fits into this idea or not. 605 00:30:53,560 --> 00:30:55,720 SNEZ: Nice, Chef! 606 00:30:55,720 --> 00:30:57,480 JEAN-CHRISTOPHE: So what I'm doing, as a Frenchman, 607 00:30:57,480 --> 00:31:00,080 I'm creating the backbone of the flavours. 608 00:31:00,080 --> 00:31:02,840 And then Poh can do whatever she wants to do, of course. 609 00:31:02,840 --> 00:31:04,840 So I don't know actually the name of the dish, 610 00:31:04,840 --> 00:31:07,120 but the only thing I know, it's gonna be duck on the menu 611 00:31:07,120 --> 00:31:08,680 and some duck stock. 612 00:31:10,240 --> 00:31:13,200 (LOUD THUDS) Oh! Oh, Oh! 613 00:31:15,360 --> 00:31:16,440 SNEZ: Oh, my God! 614 00:31:20,520 --> 00:31:21,600 JAMIE: That's you, bro. 615 00:31:21,600 --> 00:31:22,880 (LAUGHTER) 616 00:31:25,320 --> 00:31:27,000 MAN: Get it! 617 00:31:28,760 --> 00:31:30,040 (LAUGHTER) 618 00:31:31,040 --> 00:31:34,960 Like, Chef, I love you, I love you. But wow that was chaotic. 619 00:31:34,960 --> 00:31:36,080 (LAUGHS) 620 00:31:37,520 --> 00:31:39,200 Jean-Christophe. Hello! 621 00:31:39,200 --> 00:31:41,080 Chef! Welcome to you! 622 00:31:42,840 --> 00:31:46,720 (BOTH SPEAK FRENCH) 623 00:31:46,720 --> 00:31:48,480 So tell me... 624 00:31:48,480 --> 00:31:50,000 No, no... BOTH: You tell us! 625 00:31:50,000 --> 00:31:52,440 OK, so, Chef, what are you making today? 626 00:31:52,440 --> 00:31:55,040 Trying to get the flavours, a little bit of techniques. 627 00:31:55,040 --> 00:31:57,200 OK. Getting the duck ready. 628 00:31:57,200 --> 00:31:59,040 I don't know, that's the thing. 629 00:32:01,160 --> 00:32:03,640 Do you have a dish in mind... No. 630 00:32:03,640 --> 00:32:05,600 ..you'll end up with, or are you...? No, of course not. 631 00:32:05,600 --> 00:32:07,240 So your strategy is to leave it open? 632 00:32:07,240 --> 00:32:08,800 Oh, my God. Well, how can we... 633 00:32:08,800 --> 00:32:10,720 Oh, my God! ..how can we possibly...? 634 00:32:10,720 --> 00:32:12,520 He doesn't have a dish. 635 00:32:12,520 --> 00:32:14,960 Oh, my gosh! Absolutely. 636 00:32:14,960 --> 00:32:19,120 Wow, that terrifies me. I am so worried. 637 00:32:19,120 --> 00:32:20,600 Oh, gosh. 638 00:32:29,040 --> 00:32:30,560 It's duck bon voyage. 639 00:32:30,560 --> 00:32:32,480 It's a duck choose-your-own-adventure. 640 00:32:32,480 --> 00:32:34,480 Ah-la! Oh, my gosh! 641 00:32:34,480 --> 00:32:36,160 Absolutely. Wow. 642 00:32:36,160 --> 00:32:38,160 I was going to ask you what your strategy is. 643 00:32:38,160 --> 00:32:40,280 And I don't think there is one. I don't think there's a strategy. 644 00:32:40,280 --> 00:32:44,000 Maybe, maybe leaving it open... BOTH: Is a strategy. 645 00:32:44,000 --> 00:32:47,880 I think you need a clear, clear plan going forward. 646 00:32:47,880 --> 00:32:50,560 If you've got good flavours, you can inspire yourself, 647 00:32:50,560 --> 00:32:51,760 you can improvise. 648 00:32:51,760 --> 00:32:52,920 You can do whatever you want. 649 00:32:52,920 --> 00:32:55,440 There is no limit with cooking. So why should I be worried? 650 00:32:55,440 --> 00:32:57,840 The only thing I have to do is to make sure this tastes superb. 651 00:32:57,840 --> 00:32:59,320 Good luck, Chef. Merci. 652 00:32:59,320 --> 00:33:02,040 Oh, no, I'm so worried. 653 00:33:02,040 --> 00:33:05,040 He's stressing me out, actually. 654 00:33:05,040 --> 00:33:07,160 With a relay, it's all about, like, you know, 655 00:33:07,160 --> 00:33:08,320 communication being clear. 656 00:33:09,320 --> 00:33:11,680 Jean-Christophe, he has no strategy. 657 00:33:12,920 --> 00:33:14,280 That's done. 658 00:33:14,280 --> 00:33:17,840 It's like three different people cooking at different times 659 00:33:17,840 --> 00:33:19,840 and they have to make the dish cohesive. 660 00:33:19,840 --> 00:33:21,760 Their cooking styles are very different. 661 00:33:21,760 --> 00:33:24,440 I am not too sure. 662 00:33:24,440 --> 00:33:26,720 Five minutes till hand over. 663 00:33:26,720 --> 00:33:28,760 (CHEERING AND APPLAUSE) 664 00:33:30,160 --> 00:33:31,760 Come on, guys, let's go. 665 00:33:37,400 --> 00:33:39,320 DEPINDER: Is it rock salt? It is, right? 666 00:33:39,320 --> 00:33:42,080 SARAH: Yeah, that's really rocky salt. (LAUGHS) 667 00:33:42,080 --> 00:33:43,600 He's going to put it on the skin? Yeah. 668 00:33:47,920 --> 00:33:51,360 We've got Callum, who is so strategic. 669 00:33:51,360 --> 00:33:53,240 He's got modern Neapolitana ice-cream 670 00:33:53,240 --> 00:33:55,800 and he's just going to communicate that. 671 00:33:55,800 --> 00:33:58,360 Whereas Jean-Christophe, his strategy 672 00:33:58,360 --> 00:34:00,000 is no strategy. 673 00:34:00,000 --> 00:34:02,000 Jean-Christophe is laying the foundations. 674 00:34:02,000 --> 00:34:05,440 He's got duck breast and he's got that lovely stock on the stove. 675 00:34:05,440 --> 00:34:08,400 What will be interesting though, is when we get to the surprise. 676 00:34:08,400 --> 00:34:10,680 Oh, my gosh, I completely forgot about that. 677 00:34:10,680 --> 00:34:12,920 So this feels like maybe... Oh! 678 00:34:12,920 --> 00:34:15,080 ..this is good for Jean-Christophe. 679 00:34:15,080 --> 00:34:17,640 Jean-Christophe keeping it open, we think it's the better one? 680 00:34:17,640 --> 00:34:19,560 It's actually the better one... Yeah, 100%. I think so. 681 00:34:19,560 --> 00:34:21,840 ..because I feel like any time you don't know what's coming next, 682 00:34:21,840 --> 00:34:23,880 you need something that you can pivot on to... 683 00:34:23,880 --> 00:34:25,120 Yeah. ..and he's done that. 684 00:34:26,520 --> 00:34:29,640 Well, either way we're gonna see whose strategy is gonna pay off 685 00:34:29,640 --> 00:34:31,360 'cause it's time to bring in the second cook. 686 00:34:31,360 --> 00:34:32,520 I'm gonna go get 'em. 687 00:34:32,520 --> 00:34:34,080 Oh, gosh! It's so quick. 688 00:34:34,080 --> 00:34:37,880 Callum, Jean-Christophe, I'm about to get the next cook. 689 00:34:37,880 --> 00:34:40,160 Yeah, I'm ready. (CHEERING AND APPLAUSE) 690 00:34:43,960 --> 00:34:46,320 Alright! Poh and Jamie, you're on! 691 00:34:46,320 --> 00:34:47,720 (CHEERING) 692 00:34:48,720 --> 00:34:50,040 Let's go, let's go, let's go. 693 00:34:55,440 --> 00:34:58,360 You have 20 seconds to hand over. 694 00:34:58,360 --> 00:34:59,920 Yes. Alright, mate. 695 00:34:59,920 --> 00:35:02,400 So, native Neapole ice-cream. Yep. 696 00:35:02,400 --> 00:35:04,360 The, um, the chocky one's almost done. 697 00:35:04,360 --> 00:35:06,480 Yeah. Um, I've done no garnishing. 698 00:35:06,480 --> 00:35:08,480 Done no finishing. What do you want me to do? 699 00:35:08,480 --> 00:35:11,440 Um, make something textural? 10 seconds. 700 00:35:11,440 --> 00:35:13,240 You've got your lovely stock, 701 00:35:13,240 --> 00:35:17,040 which I'm hoping you can elevate it to something that you want. 702 00:35:17,040 --> 00:35:19,720 OK, and what's here? Time's up, time's up! 703 00:35:21,040 --> 00:35:22,280 That's straining, mate. 704 00:35:22,280 --> 00:35:23,920 Let's go! Ready to go. 705 00:35:23,920 --> 00:35:25,720 Alright, good luck. 706 00:35:25,720 --> 00:35:27,680 Go, Jamie! 707 00:35:28,680 --> 00:35:30,760 Come on, after you. Ah, thank you, Chef. 708 00:35:34,920 --> 00:35:36,440 Ah. 709 00:35:36,440 --> 00:35:38,600 TIM: Jean-Christophe hands over to Poh. 710 00:35:38,600 --> 00:35:40,920 It's very fast and furious. 711 00:35:40,920 --> 00:35:43,440 She seems a little bit confused 712 00:35:43,440 --> 00:35:44,600 with the direction of the dish. 713 00:35:47,440 --> 00:35:49,240 What's happening? POH: Hi. 714 00:35:49,240 --> 00:35:50,520 What are you doing? 715 00:35:50,520 --> 00:35:52,560 I don't know. Really? Like, not at all? 716 00:35:52,560 --> 00:35:54,640 I'm going to change direction. 717 00:35:54,640 --> 00:35:55,920 What direction? 718 00:35:55,920 --> 00:35:57,920 I think I'm going to go a bit Asian. 719 00:36:00,640 --> 00:36:02,160 At the moment, it's just a duck 720 00:36:02,160 --> 00:36:04,440 so I kind of can take this anywhere. 721 00:36:04,440 --> 00:36:06,120 OK. OK. 722 00:36:06,120 --> 00:36:08,080 Are you going to tell me what the thing is? 723 00:36:08,080 --> 00:36:09,800 No, I'm not going to give you tips. 724 00:36:12,200 --> 00:36:13,440 Oh, my God. What do I want? 725 00:36:13,440 --> 00:36:14,720 (PANTS) 726 00:36:14,720 --> 00:36:16,480 SNEZ: Yeah, Poh! (CHEERING AND APPLAUSE) 727 00:36:16,480 --> 00:36:18,000 Come on! 728 00:36:21,480 --> 00:36:23,240 I'm feeling pretty frazzed, actually, 729 00:36:23,240 --> 00:36:25,640 because I don't... 730 00:36:25,640 --> 00:36:27,000 I don't have a clear idea. 731 00:36:27,000 --> 00:36:29,600 There's stock on the boil, obviously for a sauce, 732 00:36:29,600 --> 00:36:31,120 there's duck breasts. 733 00:36:31,120 --> 00:36:32,960 I kind of need to drive the direction of this. 734 00:36:32,960 --> 00:36:36,320 First, I'm just going to chuck some kombu in here. 735 00:36:36,320 --> 00:36:37,560 WOMAN: Is that seaweed, Poh? Yeah. 736 00:36:37,560 --> 00:36:39,920 I wanted something sweet, 737 00:36:39,920 --> 00:36:43,360 so I've got some little longans with some sea succulents 738 00:36:43,360 --> 00:36:45,280 and then, some radishes for crunch. 739 00:36:46,280 --> 00:36:47,880 DEPINDER: She's gone South-East Asian. 740 00:36:51,680 --> 00:36:55,440 JAMIE: So, Callum did exactly what I expected Callum to do 741 00:36:55,440 --> 00:36:58,960 and decided to make not one, not two, but three ice-creams. 742 00:36:58,960 --> 00:37:00,880 We're doing a native Neapolitan, 743 00:37:00,880 --> 00:37:03,520 so he's done pretty much all the hard work. 744 00:37:03,520 --> 00:37:06,920 Now I can just make something textural, macerate a bit of fruit, 745 00:37:06,920 --> 00:37:09,280 don't screw it up. (LAUGHS) 746 00:37:09,280 --> 00:37:10,640 I think the dish idea is super strong. 747 00:37:10,640 --> 00:37:12,640 Everyone loves ice-cream, 748 00:37:12,640 --> 00:37:14,840 but I know that there's a twist coming. 749 00:37:14,840 --> 00:37:16,640 A lot of potential spanners in the work. 750 00:37:16,640 --> 00:37:18,640 Like, chaos could reign. 751 00:37:18,640 --> 00:37:20,280 What's the twist? 752 00:37:21,760 --> 00:37:23,000 What's the twist? 753 00:37:24,760 --> 00:37:26,160 (LORRY HORN HONKS) LAURA: Oh. 754 00:37:27,280 --> 00:37:29,040 The twist is coming. 755 00:37:31,880 --> 00:37:34,320 Guys, remember we said there'd be a twist? 756 00:37:34,320 --> 00:37:35,400 Yeah. 757 00:37:36,560 --> 00:37:38,760 Well, it's just arrived in the garden. 758 00:37:38,760 --> 00:37:40,560 Oh, no! What is it? 759 00:37:40,560 --> 00:37:42,120 WOMAN: Oh, my God, what is it? 760 00:37:42,120 --> 00:37:43,760 WOMAN 2: Oh! A special delivery. 761 00:37:43,760 --> 00:37:45,680 Oh, my God! (GASPS) 762 00:37:45,680 --> 00:37:47,160 Oh, no. Hello. Hello. 763 00:37:47,160 --> 00:37:49,520 Hello. Hey, mate. What are you carrying? 764 00:37:49,520 --> 00:37:51,760 How are you? (LAUGHS) I got something for you! 765 00:37:51,760 --> 00:37:53,880 Oh, awesome! Thank you, sir. 766 00:37:53,880 --> 00:37:56,280 So, the secret ingredient could change everything. 767 00:37:56,280 --> 00:37:58,320 Jean-Christophe might have been onto something 768 00:37:58,320 --> 00:38:01,280 because if you have no clear direction, 769 00:38:01,280 --> 00:38:03,000 when a new ingredient is introduced, 770 00:38:03,000 --> 00:38:04,840 you can steer it into whatever direction. 771 00:38:04,840 --> 00:38:06,680 Let's go, Rue. Would you like to know? 772 00:38:06,680 --> 00:38:08,000 Keep your eyes away! Excuse me! 773 00:38:08,000 --> 00:38:09,640 Eyes away! Eyes away! Eyes away! 774 00:38:09,640 --> 00:38:12,920 I'll open the door for you. Oh, yeah? Far out! 775 00:38:12,920 --> 00:38:14,800 And I'll hold one of the crates for you! 776 00:38:14,800 --> 00:38:16,480 WOMAN: Oh, no! JEAN-CHRISTOPHE: Oh, no! 777 00:38:18,120 --> 00:38:19,560 SOFIA: One for Jamie, one for Poh! 778 00:38:19,560 --> 00:38:21,040 What is it? What is it? 779 00:38:22,960 --> 00:38:25,160 There you go. There's your surprise. 780 00:38:26,400 --> 00:38:28,400 What is it? AUDRA: What is it? 781 00:38:28,400 --> 00:38:30,160 (ALL SCREAM) 782 00:38:31,680 --> 00:38:33,400 Oh, my God! 783 00:38:45,160 --> 00:38:46,640 JEAN-CHRISTOPHE: What is it? What is it? 784 00:38:46,640 --> 00:38:48,920 POH: Ginger. Ginger. 785 00:38:48,920 --> 00:38:50,240 The twist is ginger. 786 00:38:50,240 --> 00:38:52,240 And you need to make sure 787 00:38:52,240 --> 00:38:54,320 we can really taste it in your dish. 788 00:38:54,320 --> 00:38:56,800 Poh, you're going to be OK with the ginger? 789 00:38:56,800 --> 00:38:58,520 Yeah, yeah, yeah. Yeah, I think so. 790 00:38:59,840 --> 00:39:01,240 It's actually OK 791 00:39:01,240 --> 00:39:04,320 because I kind of took the dish in an Asian direction already, 792 00:39:04,320 --> 00:39:05,840 so I quite like it. 793 00:39:05,840 --> 00:39:07,560 I put some in there, 794 00:39:07,560 --> 00:39:09,800 and then, I think I might make a dressing. 795 00:39:11,000 --> 00:39:12,680 TIM: What do you reckon, ginger? 796 00:39:12,680 --> 00:39:14,640 Yeah, I think it works. Yeah. 797 00:39:14,640 --> 00:39:16,160 I've just been brought in 798 00:39:16,160 --> 00:39:18,840 a beautiful bunch of fresh ginger. 799 00:39:18,840 --> 00:39:21,000 I'm going to incorporate that 800 00:39:21,000 --> 00:39:23,480 into some of my strawberry consomme. 801 00:39:23,480 --> 00:39:25,280 I might even toast some of it off 802 00:39:25,280 --> 00:39:26,880 with a little bit of my milk powder, 803 00:39:26,880 --> 00:39:28,720 and then it'll be like a ginger milk crumb. 804 00:39:28,720 --> 00:39:30,560 So, yeah, I'm pretty happy with that. 805 00:39:30,560 --> 00:39:33,200 30 seconds to hand over, guys! Come on! 806 00:39:33,200 --> 00:39:35,040 Whoo! Come on, Jamie! 807 00:39:35,040 --> 00:39:36,360 Oh, no! 808 00:39:37,560 --> 00:39:38,960 He's burnt it! 809 00:39:38,960 --> 00:39:41,400 I need to get the duck on! 810 00:39:41,400 --> 00:39:42,440 Oh, no! Chilli! 811 00:39:42,440 --> 00:39:44,320 Chilli. Chilli, I want a chilli. 812 00:39:48,880 --> 00:39:50,840 Come on, Poh! (LAURA LAUGHS) 813 00:39:50,840 --> 00:39:53,400 (SHOUTS) Come on, Poh! (CACKLES) 814 00:39:53,400 --> 00:39:55,200 Are you OK? Yeah, I'm good. 815 00:39:55,200 --> 00:39:57,400 Just getting psyched. Whoo! 816 00:39:57,400 --> 00:40:00,680 Here we go. Laura, Andy, you got 20 seconds! 817 00:40:00,680 --> 00:40:02,640 Oh. Wait, wait, wait, wait! 818 00:40:02,640 --> 00:40:04,360 Oh, my God. Get in there. 819 00:40:04,360 --> 00:40:06,960 How many ice-cream machines? 820 00:40:06,960 --> 00:40:08,480 (JAMIE LAUGHS) 821 00:40:08,480 --> 00:40:10,520 Good luck, bro! Good luck, bro! 822 00:40:10,520 --> 00:40:12,840 Ginger is the ingredient, OK? Yeah. 823 00:40:12,840 --> 00:40:14,560 So, I've got some in here. Yeah. 824 00:40:14,560 --> 00:40:16,600 The duck's rendering off, OK? Yeah. 825 00:40:16,600 --> 00:40:18,840 I've made a little pickle, here, thing, 826 00:40:18,840 --> 00:40:20,720 with wakame and blah, blah, blah... Yeah. 827 00:40:20,720 --> 00:40:22,800 ..a bit of chilli. Five seconds! 828 00:40:22,800 --> 00:40:25,480 This is just strawberries, ginger, a little bit of raspberry vinegar. 829 00:40:25,480 --> 00:40:27,080 So, that's going to extract out some syrup. 830 00:40:27,080 --> 00:40:28,880 I've got lilly pillies and strawberries macerating 831 00:40:28,880 --> 00:40:30,760 in a little bit of vermouth. Three! 832 00:40:30,760 --> 00:40:32,120 And you have to use ginger. Two! 833 00:40:32,120 --> 00:40:35,080 One! Get out of there. Come on. 834 00:40:35,080 --> 00:40:37,160 CALLUM: Just make a... It's good. 835 00:40:37,160 --> 00:40:39,360 (LAUGHS) You're good, mate. 836 00:40:39,360 --> 00:40:40,920 (LAUGHS) 837 00:40:40,920 --> 00:40:43,600 There's three ice-creams. Mamma mia! 838 00:40:43,600 --> 00:40:44,720 Get it done. 839 00:40:44,720 --> 00:40:46,560 OK. OK. 840 00:40:46,560 --> 00:40:47,800 Just going to... 841 00:40:49,080 --> 00:40:51,760 This is chaos. Chaos! 842 00:40:51,760 --> 00:40:53,720 All I can see is this burnt crumb... 843 00:40:53,720 --> 00:40:55,440 That was Ja... That was it. 844 00:40:55,440 --> 00:40:56,960 ..a giant box of ginger. 845 00:40:56,960 --> 00:40:58,480 What am I meant to do with this? 846 00:40:58,480 --> 00:40:59,640 These boys... 847 00:40:59,640 --> 00:41:01,520 Heart failure before the semifinal. 848 00:41:01,520 --> 00:41:02,880 Go, Loz! Good work, Loz! 849 00:41:02,880 --> 00:41:04,520 Nice one, Lozzie! 850 00:41:04,520 --> 00:41:06,920 Alright, last one off the rank. How am I going to bring it home? 851 00:41:06,920 --> 00:41:09,040 I think it's going to come down to how it looks. 852 00:41:09,040 --> 00:41:10,280 Tasting all the other elements, 853 00:41:10,280 --> 00:41:12,760 I'm just going to fix this crumb really quickly, 854 00:41:12,760 --> 00:41:14,160 add some more ginger into it, 855 00:41:14,160 --> 00:41:15,840 and then, we're going to go from there. 856 00:41:20,120 --> 00:41:21,400 ANDY: I need to get these in. 857 00:41:21,400 --> 00:41:23,720 Andy! Andy! There is salt on the skin. 858 00:41:23,720 --> 00:41:25,520 Oui, oui! Alright. 859 00:41:26,560 --> 00:41:27,720 I feel alright. 860 00:41:27,720 --> 00:41:29,200 We got duck breast. 861 00:41:29,200 --> 00:41:31,080 We've got a sauce here, which I'm going to season. 862 00:41:31,080 --> 00:41:33,720 Maybe a bit more ginger if it needs it. 863 00:41:33,720 --> 00:41:35,800 And then there's this really nice pickle. 864 00:41:37,520 --> 00:41:38,720 Really nice pickle salad. 865 00:41:42,280 --> 00:41:44,480 RHIANNON: How's it taste, Andy? It's really good. 866 00:41:44,480 --> 00:41:46,480 Gingery? Yeah. 867 00:41:46,480 --> 00:41:47,960 I'm going to spike it with a little bit more. 868 00:41:49,280 --> 00:41:50,840 Just balancing the sauce. 869 00:41:50,840 --> 00:41:54,080 I want it to be nice and sweet, a little bit of acid in there. 870 00:41:54,080 --> 00:41:56,600 Get some umami in there from the miso 871 00:41:56,600 --> 00:41:59,560 and obviously have it nice and ginger-forward. 872 00:41:59,560 --> 00:42:01,600 RUE: You have five minutes to go! 873 00:42:01,600 --> 00:42:02,920 Come on, guys! 874 00:42:02,920 --> 00:42:04,560 WOMAN: Yeah! MAN: Let's go. 875 00:42:04,560 --> 00:42:06,720 (SCREAMS) 876 00:42:06,720 --> 00:42:08,080 Let's go! Come on, Loz! 877 00:42:08,080 --> 00:42:09,720 (CHEERING AND APPLAUSE) 878 00:42:09,720 --> 00:42:12,120 Come on, Loz! 879 00:42:12,120 --> 00:42:15,360 You are nailing this so much better than I did. Thanks, babes. 880 00:42:15,360 --> 00:42:17,720 The crumb is done, it's tasting ginger, 881 00:42:17,720 --> 00:42:20,320 and the sorbets and ice-creams are done. 882 00:42:20,320 --> 00:42:23,240 Oh, my God. Yum! Mm! 883 00:42:23,240 --> 00:42:25,120 The strawberry and lilly pilly sorbet 884 00:42:25,120 --> 00:42:26,920 is so tart and refreshing. 885 00:42:26,920 --> 00:42:30,760 The lemon verbena ice-cream is so silken. 886 00:42:30,760 --> 00:42:32,280 And then, you get to 887 00:42:32,280 --> 00:42:35,960 that fudgy, nutty, wattleseed chocolate ice-cream. 888 00:42:35,960 --> 00:42:38,960 Callum's a genius. The man needs an ice-cream store! 889 00:42:38,960 --> 00:42:41,640 Yeah, man. Nice, Lozzie. Perfect, perfect. 890 00:42:41,640 --> 00:42:43,080 Check you out, Loz! 891 00:42:44,120 --> 00:42:45,560 WOMAN: Beautiful, Loz! 892 00:42:45,560 --> 00:42:47,680 Oh, Lozzie! 893 00:42:47,680 --> 00:42:48,760 Killed it! 894 00:42:48,760 --> 00:42:51,200 Inside of that beautiful little well, 895 00:42:51,200 --> 00:42:53,880 I've got all those macerated strawberries, 896 00:42:53,880 --> 00:42:55,960 the ginger syrup, the lilly pillies, 897 00:42:55,960 --> 00:42:58,800 and on top, that salted ginger crumb. 898 00:42:58,800 --> 00:43:01,440 It looks fantastic. 899 00:43:01,440 --> 00:43:03,440 Is that alright? Beautiful, mate. 900 00:43:03,440 --> 00:43:04,960 Looks great. How good! 901 00:43:04,960 --> 00:43:06,720 30 seconds! 902 00:43:06,720 --> 00:43:09,200 RUE: Come on, guys. 903 00:43:09,200 --> 00:43:11,840 Come on, Andy! Allez, allez, allez! 904 00:43:11,840 --> 00:43:13,120 THEO: Go, Andy! 905 00:43:16,120 --> 00:43:17,160 Beautiful. 906 00:43:17,160 --> 00:43:19,360 I tell you what, I'm very pleased with that duck. 907 00:43:19,360 --> 00:43:21,960 Yeah. That's perfect. Well done, Andy. 908 00:43:21,960 --> 00:43:23,160 Bravo! 909 00:43:24,320 --> 00:43:25,760 Beautiful presentation. 910 00:43:28,200 --> 00:43:30,320 Sing it with me, everybody! 10... 911 00:43:30,320 --> 00:43:31,600 ALL: Nine! 912 00:43:31,600 --> 00:43:33,560 Eight! Seven! 913 00:43:33,560 --> 00:43:34,840 Six! 914 00:43:34,840 --> 00:43:36,480 Five! 915 00:43:36,480 --> 00:43:38,560 Four! Three! 916 00:43:38,560 --> 00:43:40,400 Two! One! 917 00:43:40,400 --> 00:43:43,240 (CHEERING AND APPLAUSE) Bravo! Bravo! 918 00:43:44,240 --> 00:43:45,440 Well done! 919 00:43:46,560 --> 00:43:47,800 So good. 920 00:43:47,800 --> 00:43:49,240 Well done, mate! Well done. 921 00:43:52,720 --> 00:43:54,720 SOFIA: Well, today was all about having fun. 922 00:43:54,720 --> 00:43:57,600 We'd like to taste your dish, judges. 923 00:43:57,600 --> 00:43:59,080 (CHEERING AND APPLAUSE) 924 00:44:02,520 --> 00:44:03,520 Go, judges! 925 00:44:03,520 --> 00:44:05,200 Go, judges! 926 00:44:14,040 --> 00:44:16,200 What is the finished dish? 927 00:44:17,480 --> 00:44:19,960 So, we've got a pan-roasted duck breast... 928 00:44:21,440 --> 00:44:23,960 ..and a duck and ginger sauce. 929 00:44:25,400 --> 00:44:26,520 Jean-Christophe, 930 00:44:26,520 --> 00:44:28,480 is this dish you imagined when you started? 931 00:44:29,520 --> 00:44:30,560 No. 932 00:44:30,560 --> 00:44:32,200 (ALL LAUGH) 933 00:44:32,200 --> 00:44:33,200 WOMAN: Oh! I love it! 934 00:44:54,600 --> 00:44:56,200 Guys, I have to... 935 00:44:56,200 --> 00:44:57,600 (LAUGHTER) 936 00:45:00,080 --> 00:45:01,240 Yes, Rutendo! 937 00:45:03,200 --> 00:45:05,600 For me, I feel like the longans cake 938 00:45:05,600 --> 00:45:07,800 gave like a sweetness to the dish. 939 00:45:07,800 --> 00:45:09,720 And you can taste the saltiness, 940 00:45:09,720 --> 00:45:11,120 a bit of ginger in the sauce. 941 00:45:11,120 --> 00:45:14,880 Like, you know, everything was really well rounded. 942 00:45:14,880 --> 00:45:19,680 It feels like every single one of you is on this plate, 943 00:45:19,680 --> 00:45:23,080 but in this beautiful, harmonious way. 944 00:45:23,080 --> 00:45:25,320 You know, you've got the French technique 945 00:45:25,320 --> 00:45:27,080 at the very, very base. 946 00:45:27,080 --> 00:45:29,920 Poh comes in there with the Asian flavours, 947 00:45:29,920 --> 00:45:33,600 then Andy who just adds in those little Australiana touches 948 00:45:33,600 --> 00:45:37,680 to create what is just an absolute joy to eat. 949 00:45:37,680 --> 00:45:39,600 And importantly, 950 00:45:39,600 --> 00:45:42,560 the sauce was just completely potent with ginger. 951 00:45:44,320 --> 00:45:46,240 THEO: The sauce is spot-on. 952 00:45:47,800 --> 00:45:49,120 I love it. 953 00:45:49,120 --> 00:45:51,960 There was one thing that I have to say, though. 954 00:45:53,560 --> 00:45:55,720 The seasoning on the duck... 955 00:45:57,440 --> 00:46:00,800 ..I did get two rock salts in mine 956 00:46:00,800 --> 00:46:03,640 and it's quite jarring. 957 00:46:03,640 --> 00:46:05,840 (LAUGHTER) 958 00:46:05,840 --> 00:46:07,640 Really big bits of salt. 959 00:46:08,760 --> 00:46:10,680 Really big bits of salt. 960 00:46:10,680 --> 00:46:12,800 Do you know where the exit door is? 961 00:46:12,800 --> 00:46:14,000 (LAUGHTER) 962 00:46:16,440 --> 00:46:19,680 Thank you, judges. (CHEERING AND APPLAUSE) 963 00:46:19,680 --> 00:46:21,360 WOMAN: Well done! 964 00:46:24,040 --> 00:46:25,320 Contestants! 965 00:46:25,320 --> 00:46:27,160 (CHEERING AND APPLAUSE) 966 00:46:34,440 --> 00:46:36,800 Ooh! 967 00:46:36,800 --> 00:46:38,240 CALLUM: I think the dish looks beautiful, 968 00:46:38,240 --> 00:46:40,080 and it certainly looks like a Neapolitan ice-cream. 969 00:46:40,080 --> 00:46:42,560 But my question is, is there enough ginger in there? 970 00:46:42,560 --> 00:46:44,960 I didn't get to taste it at the end because I wasn't cooking, 971 00:46:44,960 --> 00:46:46,840 so I don't really know. 972 00:46:48,000 --> 00:46:49,400 But we'll have to wait and see. 973 00:47:01,280 --> 00:47:03,640 Laura, so what's the finished dish today? 974 00:47:03,640 --> 00:47:07,680 So, this is our native Neapolitan ice-cream. 975 00:47:09,000 --> 00:47:10,840 Callum, is this the dish you envisioned 976 00:47:10,840 --> 00:47:12,120 when you set out today? 977 00:47:12,120 --> 00:47:13,360 Yeah, absolutely. 978 00:47:13,360 --> 00:47:15,360 I really wanted to...just to cook a dish 979 00:47:15,360 --> 00:47:17,520 that didn't have any rock salt in it! 980 00:47:17,520 --> 00:47:18,760 (LAUGHTER) 981 00:47:21,320 --> 00:47:23,400 Is there anything that you guys are worried about? 982 00:47:23,400 --> 00:47:24,840 ANDY: Ginger! 983 00:47:24,840 --> 00:47:26,800 (LAUGHTER) 984 00:47:42,640 --> 00:47:44,480 DEPINDER: Oh, my God, Rue loves it. 985 00:47:44,480 --> 00:47:45,840 Hey, I'm doing my job. 986 00:47:45,840 --> 00:47:47,320 (LAUGHTER) 987 00:47:50,680 --> 00:47:52,080 MAN: Good work, Rue! 988 00:47:52,080 --> 00:47:53,760 Oh! Bless you! 989 00:47:53,760 --> 00:47:55,000 This ball... 990 00:47:56,840 --> 00:47:58,480 ..it's like heaven. 991 00:48:00,360 --> 00:48:02,960 That nuttiness that's in that chocolate ice-cream, 992 00:48:02,960 --> 00:48:05,760 it is just so good. 993 00:48:07,080 --> 00:48:09,800 The crumb, I was worried that it would be too salty, 994 00:48:09,800 --> 00:48:13,200 but once you put it together, it eats really well. 995 00:48:13,200 --> 00:48:14,240 The lilly pilly-strawberry, 996 00:48:14,240 --> 00:48:16,600 it just adds this lovely, refreshing dimension. 997 00:48:16,600 --> 00:48:20,480 And then, with lemon verbena, it is just divine, 998 00:48:20,480 --> 00:48:22,080 it is so creamy. 999 00:48:22,080 --> 00:48:25,120 And the chocolate is so rich. 1000 00:48:25,120 --> 00:48:27,200 It's like eating fudge. It's incredible. 1001 00:48:28,520 --> 00:48:32,480 The way you've plated it up, I think eats so well. 1002 00:48:32,480 --> 00:48:34,800 It's unbelievable. Really, really good. 1003 00:48:35,880 --> 00:48:37,360 But... 1004 00:48:38,880 --> 00:48:40,840 ..I just can't taste that much ginger. 1005 00:48:40,840 --> 00:48:42,960 CONTESTANTS: Ooh. 1006 00:48:46,120 --> 00:48:47,160 Well done, guys. 1007 00:48:47,160 --> 00:48:49,160 (CHEERING AND APPLAUSE) 1008 00:48:51,840 --> 00:48:53,920 JEAN-CHRISTOPHE: Good job. LAURA: Thank you. 1009 00:48:53,920 --> 00:48:54,960 ANDY: Well done, crew. 1010 00:48:58,560 --> 00:49:01,320 That was definitely a relay of epic proportions. 1011 00:49:02,960 --> 00:49:04,360 Now we have a score to settle. 1012 00:49:06,560 --> 00:49:08,960 (LAUGHTER) 1013 00:49:08,960 --> 00:49:12,240 One team produced a dish that was clearly cohesive... 1014 00:49:13,520 --> 00:49:15,000 ..and fully loaded... 1015 00:49:16,400 --> 00:49:18,760 ..with gingery goodness. 1016 00:49:18,760 --> 00:49:20,720 Congratulations, judges. 1017 00:49:26,760 --> 00:49:29,360 Jamie, Laura, Callum, 1018 00:49:29,360 --> 00:49:32,120 you've got a semifinal to prepare for! 1019 00:49:32,120 --> 00:49:34,040 Yeah, baby! Oh, yeah! 1020 00:49:34,040 --> 00:49:37,680 This is going to be one of the most important service challenges 1021 00:49:37,680 --> 00:49:38,800 you have ever done. 1022 00:49:40,120 --> 00:49:41,600 We want you to go home 1023 00:49:41,600 --> 00:49:44,840 and think of a back-to-win worthy three-course menu. 1024 00:49:45,960 --> 00:49:48,040 So, dream big, good night 1025 00:49:48,040 --> 00:49:50,600 and we'll see you very soon. 1026 00:49:50,600 --> 00:49:55,880 ANNOUNCER: Tomorrow night, the stage is set. 1027 00:49:55,880 --> 00:49:57,760 CALLUM: It's a level playing field. 1028 00:49:57,760 --> 00:49:59,520 We're all cooking our own food. 1029 00:49:59,520 --> 00:50:01,320 So, there's a lot riding on this. 1030 00:50:02,920 --> 00:50:05,880 These three legends 1031 00:50:05,880 --> 00:50:07,760 who came back to win... 1032 00:50:08,840 --> 00:50:10,160 LAURA: My eyes have been on 1033 00:50:10,160 --> 00:50:11,680 that grand final since day one. 1034 00:50:11,680 --> 00:50:13,520 ..are ready for 1035 00:50:13,520 --> 00:50:17,040 the service challenge of their lives. 1036 00:50:17,040 --> 00:50:18,520 JAMIE: I'm here to win. 1037 00:50:18,520 --> 00:50:20,760 I'm going to fight until the very last plate.