1 00:00:01,000 --> 00:00:03,160 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,160 --> 00:00:05,680 Please welcome Nornie Bero! 3 00:00:05,680 --> 00:00:06,920 (WHOOPING) 4 00:00:06,920 --> 00:00:10,080 ..she kicked off a week of culinary wonders... 5 00:00:10,080 --> 00:00:11,880 Oh, wow! 6 00:00:11,880 --> 00:00:13,160 ..from Down Under. 7 00:00:13,160 --> 00:00:14,600 This is mind blowing. 8 00:00:14,600 --> 00:00:16,880 JEAN-CHRISTOPHE: Keep on cooking this way. 9 00:00:16,880 --> 00:00:20,280 Ooh! That's next level. That really did blow my mind. 10 00:00:20,280 --> 00:00:22,680 But a cook-along with Curtis... 11 00:00:22,680 --> 00:00:24,800 CURTIS: You keeping up? Come on, guys, you can do this. 12 00:00:24,800 --> 00:00:26,440 ..was the end of the journey for Theo. 13 00:00:26,440 --> 00:00:28,920 You are definitely ready to open that bakery. 14 00:00:28,920 --> 00:00:30,800 And we should be the first customers. 15 00:00:30,800 --> 00:00:32,040 Merci, Chef. 16 00:00:32,040 --> 00:00:35,320 And an ice-cream worthy of winter... 17 00:00:35,320 --> 00:00:38,440 This ice-cream is a velvety masterpiece. 18 00:00:38,440 --> 00:00:40,960 ..was a massive win for Laura. 19 00:00:40,960 --> 00:00:44,280 Your creation is in stores at Coles. 20 00:00:44,280 --> 00:00:45,480 You also just won immunity. 21 00:00:45,480 --> 00:00:47,880 (WHOOPING) 22 00:00:47,880 --> 00:00:50,360 Tonight, an elimination 23 00:00:50,360 --> 00:00:55,760 with the most adored Aussie culinary legend. 24 00:01:06,560 --> 00:01:09,360 MAN: Oh, it's really coming down. WOMAN: It's really raining! 25 00:01:09,360 --> 00:01:10,760 This is like Survivor. 26 00:01:10,760 --> 00:01:12,040 (LAUGHTER) 27 00:01:12,040 --> 00:01:13,800 Survivor in the kitchen. 28 00:01:13,800 --> 00:01:15,280 At the start of this competition, 29 00:01:15,280 --> 00:01:17,400 I didn't even dream to get this far, so... 30 00:01:17,400 --> 00:01:19,120 Oh, well, keep on going. I know. 31 00:01:23,120 --> 00:01:24,840 Ooh! 32 00:01:26,160 --> 00:01:27,960 What have we got? 33 00:01:27,960 --> 00:01:29,640 What's going on here? 34 00:01:29,640 --> 00:01:31,560 Let's go, everybody! 35 00:01:31,560 --> 00:01:33,200 Come on down! 36 00:01:33,200 --> 00:01:34,680 What is going on? 37 00:01:34,680 --> 00:01:36,960 CALLUM: Is there going to be some sort of auction or something? 38 00:01:36,960 --> 00:01:39,520 This could be the time versus thingy-thingy. 39 00:01:40,800 --> 00:01:42,160 Oh, jeez. 40 00:01:44,280 --> 00:01:46,760 Hello, everybody. ALL: Hi. 41 00:01:46,760 --> 00:01:49,440 If you weren't feeling the pressure before setting foot in here, 42 00:01:49,440 --> 00:01:53,040 you will when I remind you, you're on the brink of the top 10! 43 00:01:53,040 --> 00:01:54,560 ANDY: Oh, yeah, baby. 44 00:02:00,040 --> 00:02:02,040 This elimination is the final hurdle 45 00:02:02,040 --> 00:02:04,760 before hitting that MasterChef milestone. 46 00:02:06,280 --> 00:02:08,000 You're all here Back To Win. 47 00:02:08,000 --> 00:02:12,000 So this should be the goal that you all have your sights set on. 48 00:02:12,000 --> 00:02:16,720 Snez, you've absolutely smashed your former ranking. 49 00:02:16,720 --> 00:02:19,680 I've never been in top 10, so for me, 50 00:02:19,680 --> 00:02:22,880 hitting it in Back To Win, it would be massive. 51 00:02:22,880 --> 00:02:25,200 But I'm so nervous just looking all these guys. 52 00:02:25,200 --> 00:02:27,040 They all want the same thing as well. 53 00:02:27,040 --> 00:02:29,680 But it would mean a world. Yeah. 54 00:02:30,920 --> 00:02:32,840 This pantry of hidden goodies you see up here 55 00:02:32,840 --> 00:02:37,600 has been handpicked by one of Australia's most adored legends. 56 00:02:37,600 --> 00:02:40,040 ALL: Ooh! 57 00:02:40,040 --> 00:02:44,240 This person is the heart and soul of Australian cooking. 58 00:02:46,880 --> 00:02:51,120 For over 45 years, she's been creating a legacy of recipes 59 00:02:51,120 --> 00:02:53,920 that we'll be using for the rest of our lives. 60 00:02:55,000 --> 00:02:59,320 Australia and the MasterChef kitchen would not be the same without her. 61 00:02:59,320 --> 00:03:02,760 You know her name, you know her face, 62 00:03:02,760 --> 00:03:05,040 and you love her food. 63 00:03:05,040 --> 00:03:10,160 We reserve the words 'national treasure' just for her. 64 00:03:10,160 --> 00:03:12,160 Oh! Maggie! 65 00:03:12,160 --> 00:03:13,560 JEAN-CHRISTOPHE: They know. 66 00:03:13,560 --> 00:03:17,880 Please welcome the Barossa Valley's brightest star... 67 00:03:17,880 --> 00:03:19,000 Yes! 68 00:03:19,000 --> 00:03:20,520 ..Maggie Beer! 69 00:03:20,520 --> 00:03:22,960 (CHEERING AND APPLAUSE) 70 00:03:24,880 --> 00:03:26,080 I got goosies. 71 00:03:27,440 --> 00:03:28,960 WOMAN: Oh, my God! 72 00:03:30,560 --> 00:03:33,240 It's Maggie Beer. Ha-ha-ha! 73 00:03:33,240 --> 00:03:35,680 I love Maggie Beer. 74 00:03:35,680 --> 00:03:39,040 Every time I talk about Maggie Beer, I start tearing, it's ridiculous. 75 00:03:40,040 --> 00:03:43,480 The world... Not just Australia, the world loves Maggie Beer. 76 00:03:43,480 --> 00:03:46,040 This is so happy. 77 00:03:46,040 --> 00:03:48,040 How are you? 78 00:03:48,040 --> 00:03:49,920 (LAUGHS) I'll take that. 79 00:03:52,120 --> 00:03:53,560 Oh. 80 00:03:53,560 --> 00:03:56,800 Maggie, we are so excited that you're here. 81 00:03:56,800 --> 00:03:59,360 I'm so pleased to be here myself. 82 00:03:59,360 --> 00:04:03,160 I think there's a few faces out there pretty pleased as well. 83 00:04:03,160 --> 00:04:05,720 These guys are huge fans! 84 00:04:05,720 --> 00:04:08,760 Callum, it must mean so much to have 85 00:04:08,760 --> 00:04:12,360 an absolute icon of our industry on your doorstep. 86 00:04:12,360 --> 00:04:14,440 Oh, 100%. I think, like, Barossa Valley 87 00:04:14,440 --> 00:04:16,200 is known for wine and for Maggie. 88 00:04:16,200 --> 00:04:18,760 I feel like most people go, "Shiraz and Maggie Beer." 89 00:04:18,760 --> 00:04:20,680 (LAUGHTER) 90 00:04:20,680 --> 00:04:22,880 Thanks, Callum. 91 00:04:22,880 --> 00:04:26,240 Depinder, what's it like to have Maggie here? 92 00:04:26,240 --> 00:04:28,680 Oh, hi, Maggie. I'm such a huge fan. 93 00:04:28,680 --> 00:04:31,000 This is actually the second time I'm meeting you. 94 00:04:31,000 --> 00:04:32,480 You probably don't remember the first time. 95 00:04:32,480 --> 00:04:34,320 I was in the Gold Coast for a conference. 96 00:04:34,320 --> 00:04:38,480 And I spotted you from the corner of my eye in the ladies bathroom. 97 00:04:38,480 --> 00:04:40,720 (LAUGHTER) 98 00:04:40,720 --> 00:04:44,160 And then I waited outside and then you came out and I was like, 99 00:04:44,160 --> 00:04:45,520 "Oh, my God. Hi, Maggie!" 100 00:04:45,520 --> 00:04:47,360 And you're like, "Oh, my gosh, you scared me." 101 00:04:47,360 --> 00:04:49,040 (LAUGHTER) 102 00:04:49,040 --> 00:04:52,200 I'm just glad you didn't ask for a photograph in the bathroom. 103 00:04:52,200 --> 00:04:54,240 No, I waited outside! 104 00:04:54,240 --> 00:04:56,800 So this is about eight years ago. 105 00:04:56,800 --> 00:04:59,360 I'd be really embarrassed if Maggie did remember me. 106 00:04:59,360 --> 00:05:01,040 But, yeah, I've been a fan of Maggie's 107 00:05:01,040 --> 00:05:03,760 for as long as I can remember cooking. 108 00:05:03,760 --> 00:05:06,040 You had a big birthday this year, Maggie. 109 00:05:06,040 --> 00:05:07,960 I did, I did. How did you celebrate? 110 00:05:07,960 --> 00:05:10,480 Three parties. Oh! 111 00:05:10,480 --> 00:05:12,160 (WHOOPING) 112 00:05:12,160 --> 00:05:16,040 If you're turning 80, you just have to really go for it. 113 00:05:16,040 --> 00:05:18,080 It sounds like you've still got it, Maggie. 114 00:05:19,320 --> 00:05:21,760 I'm not giving it up. (LAUGHTER) 115 00:05:22,880 --> 00:05:26,760 OK. The constant battle in this kitchen, 116 00:05:26,760 --> 00:05:29,000 it's time versus ingredients. 117 00:05:29,000 --> 00:05:30,200 ALL: Ooh! 118 00:05:30,200 --> 00:05:31,760 And that is exactly... 119 00:05:31,760 --> 00:05:34,120 Oh, my God. ..what this elimination is all about. 120 00:05:34,120 --> 00:05:35,800 This is how it's going to work. 121 00:05:35,800 --> 00:05:38,760 Up here, you see the pantry. 122 00:05:38,760 --> 00:05:43,320 Hidden under these cloths are 12 groups of ingredients. 123 00:05:43,320 --> 00:05:45,960 The clock starts at 90 minutes 124 00:05:45,960 --> 00:05:49,560 with whatever is in the first bundle of ingredients. 125 00:05:49,560 --> 00:05:54,280 Every five minutes, a new batch of ingredients will be revealed. 126 00:05:54,280 --> 00:05:57,920 That will beef up your pantry but slim down your cook time. 127 00:05:59,680 --> 00:06:01,120 You can start cooking whenever you want, 128 00:06:01,120 --> 00:06:05,200 but be warned, you'll only be able to use the ingredients 129 00:06:05,200 --> 00:06:06,960 that have already been revealed. 130 00:06:08,080 --> 00:06:10,720 It's a balance. It's a balance today, I think. 131 00:06:10,720 --> 00:06:13,880 Ideally, all I need is about 45 minutes, 132 00:06:13,880 --> 00:06:17,240 a beautiful fish and some aromatics to pull off a great dish, 133 00:06:17,240 --> 00:06:20,680 but I'm going to have to wait and see what's underneath these cloths. 134 00:06:20,680 --> 00:06:24,560 OK, even though Maggie's been in and out of this kitchen 135 00:06:24,560 --> 00:06:28,080 dozens of times, she's never set this challenge before. 136 00:06:29,320 --> 00:06:33,440 And today, Maggie has put her own cheeky little spin on it. 137 00:06:33,440 --> 00:06:34,760 (CHUCKLES) 138 00:06:34,760 --> 00:06:36,160 We're still in love with Maggie or what? 139 00:06:37,400 --> 00:06:38,720 ALL: Yeah. 140 00:06:38,720 --> 00:06:40,680 Ooh, there was a big pause there! Not sure? 141 00:06:42,080 --> 00:06:44,880 Maggie, can you please tell us a little bit more 142 00:06:44,880 --> 00:06:46,360 about those ingredients? 143 00:06:46,360 --> 00:06:50,280 Ah, well, all those ingredients I love, 144 00:06:50,280 --> 00:06:52,200 but some I love more than others. 145 00:06:52,200 --> 00:06:53,760 (LAUGHTER) 146 00:06:53,760 --> 00:06:55,000 And I'm a risk taker. 147 00:06:55,000 --> 00:06:56,320 (LAUGHTER) 148 00:06:56,320 --> 00:06:59,640 And so you have to be ready to put your skates on 149 00:06:59,640 --> 00:07:01,200 if you do what I might do. 150 00:07:01,200 --> 00:07:03,520 Wow. Good advice. 151 00:07:03,520 --> 00:07:07,600 I'm just hoping that there is going to be some Maggie Beer 152 00:07:07,600 --> 00:07:11,040 verjuice there and lots of fresh ingredients, 153 00:07:11,040 --> 00:07:13,480 which is what I have in my pantry at home as well. 154 00:07:13,480 --> 00:07:15,440 Alright, let's get started. 155 00:07:17,960 --> 00:07:19,000 Good luck! 156 00:07:19,000 --> 00:07:20,400 Thank you. Thanks, Maggie. 157 00:07:21,640 --> 00:07:27,800 OK, crew, we're going to start with 90 minutes on the clock and... 158 00:07:30,880 --> 00:07:32,360 ..pantry staples! 159 00:07:32,360 --> 00:07:33,800 Yes. 160 00:07:33,800 --> 00:07:35,320 Don't all come running at once! 161 00:07:36,680 --> 00:07:39,280 Hey, I'm all for staples, but I don't think there's quite enough 162 00:07:39,280 --> 00:07:42,080 to make an interesting dish, even with all the time in the world. 163 00:07:42,080 --> 00:07:43,920 So I'm going to hang on a little bit longer here. 164 00:07:43,920 --> 00:07:46,120 So, any takers? 165 00:07:46,120 --> 00:07:47,720 Tempting, but, nah. 166 00:07:47,720 --> 00:07:49,000 Tempting? 167 00:07:49,000 --> 00:07:50,200 It's a lot of time. 168 00:07:50,200 --> 00:07:53,680 Some of you need more time than ingredients. 169 00:07:53,680 --> 00:07:54,800 Are you looking at me? 170 00:07:54,800 --> 00:07:56,360 No, I didn't look at you, Audra. 171 00:07:56,360 --> 00:07:58,240 I would never do that. Looking at me. 172 00:07:58,240 --> 00:07:59,480 No bakers in the room? 173 00:07:59,480 --> 00:08:00,640 SOFIA: Heaps of bakers. 174 00:08:00,640 --> 00:08:03,280 I just feel like a savoury. 175 00:08:03,280 --> 00:08:06,560 I know that I can do pastries, but after Sweet Week, 176 00:08:06,560 --> 00:08:09,200 I'm really wanting to do something savoury. 177 00:08:09,200 --> 00:08:13,720 And I'm trying to use my X-ray vision to see through these fabrics 178 00:08:13,720 --> 00:08:15,600 that's covering these ingredients. 179 00:08:15,600 --> 00:08:17,120 But of course I can't! 180 00:08:17,120 --> 00:08:18,440 So I'm just waiting. 181 00:08:18,440 --> 00:08:22,680 Alana, what are you - more of a time person or an ingredient person? 182 00:08:22,680 --> 00:08:25,000 I'd like more time and I'm happy 183 00:08:25,000 --> 00:08:27,720 to work with less ingredients if I need to. 184 00:08:27,720 --> 00:08:29,400 I think you've got to start thinking, 185 00:08:29,400 --> 00:08:32,000 what do you need along with these pantry staples, 186 00:08:32,000 --> 00:08:33,880 to make a cracker of a dish 187 00:08:33,880 --> 00:08:36,440 that is going to keep you in this competition? 188 00:08:36,440 --> 00:08:38,120 'Cause that's what today is all about. 189 00:08:38,120 --> 00:08:39,520 Yeah. 190 00:08:39,520 --> 00:08:41,480 It's a super strategic cook today. 191 00:08:41,480 --> 00:08:46,200 And I think I need a little bit more than just the pantry staples. 192 00:08:46,200 --> 00:08:50,000 Five minutes gone off your cooking time. 193 00:08:50,000 --> 00:08:53,320 That means more ingredients. 194 00:08:53,320 --> 00:08:55,560 So, if you decide to start now, 195 00:08:55,560 --> 00:08:58,120 you'll have 85 minutes left to cook. 196 00:08:58,120 --> 00:09:00,680 And to add to the pantry staples... 197 00:09:02,320 --> 00:09:05,200 ALL: Ooh! ..a selection of fruits! 198 00:09:05,200 --> 00:09:07,600 So we have Granny Smith apples, 199 00:09:07,600 --> 00:09:10,120 ruby red grapefruit, figs. 200 00:09:10,120 --> 00:09:12,000 It's the best fruit bowl ever. 201 00:09:12,000 --> 00:09:13,640 Have I got any takers? 202 00:09:13,640 --> 00:09:15,200 Who's dabbling? 203 00:09:15,200 --> 00:09:17,160 Anyone, like, kind of thinking...? 204 00:09:17,160 --> 00:09:18,640 Ooh, Audra. Hello. 205 00:09:18,640 --> 00:09:20,320 AUDRA: I'm really confused right now. 206 00:09:20,320 --> 00:09:22,840 Oh, my God, it's so tempting. 207 00:09:22,840 --> 00:09:26,440 Because I'm torn about whether I go sweet or savoury. 208 00:09:26,440 --> 00:09:28,440 Those figs are calling me. 209 00:09:28,440 --> 00:09:32,160 I could make a dessert, but I'm hesitating because I'm thinking, 210 00:09:32,160 --> 00:09:35,040 "Should I wait for a savoury? Should I wait for a savoury?" 211 00:09:35,040 --> 00:09:37,600 Alana, got one leg nearly going. Yeah. 212 00:09:37,600 --> 00:09:39,920 (LAUGHS) I'm ready. 213 00:09:39,920 --> 00:09:43,680 I'm very tempted, but I might wait one more. One more. 214 00:09:43,680 --> 00:09:44,800 Time is a-ticking. 215 00:09:44,800 --> 00:09:46,200 If you're going to go, you might as well go. 216 00:09:47,720 --> 00:09:51,880 Ooh! This is so tempting to go, 217 00:09:51,880 --> 00:09:55,320 but I would love some flavour bombs to come out because I think with 218 00:09:55,320 --> 00:09:56,960 the fruit and the pantry staples, 219 00:09:56,960 --> 00:10:00,040 I could come up with something spectacular. 220 00:10:00,040 --> 00:10:01,320 Time is a-ticking away. 221 00:10:01,320 --> 00:10:03,680 And remember, when I reveal these next set, 222 00:10:03,680 --> 00:10:05,560 you've only got 80 minutes left, 223 00:10:05,560 --> 00:10:08,600 so if you want to get the best out of these... 224 00:10:09,800 --> 00:10:12,160 ..you might want to think about going pretty soon. 225 00:10:12,160 --> 00:10:13,520 WOMAN: Whoo-hoo! 226 00:10:13,520 --> 00:10:14,680 (LAUGHTER) 227 00:10:14,680 --> 00:10:16,040 This is going so well! 228 00:10:16,040 --> 00:10:19,240 Alright. There's 80 minutes on the clock. 229 00:10:19,240 --> 00:10:23,120 And with the pantry staples and the fruit selection, 230 00:10:23,120 --> 00:10:25,640 the next set of ingredients are... 231 00:10:29,280 --> 00:10:30,640 ..flavour essentials. 232 00:10:30,640 --> 00:10:33,600 ALANA: Oh, my gosh. Oh, here we go! 233 00:10:33,600 --> 00:10:38,360 I'm out. I see ginger, I see vincotto, there's vanilla. 234 00:10:38,360 --> 00:10:41,160 Plus all of that amazing fruit and the pantry staples. 235 00:10:41,160 --> 00:10:46,800 I can create a really fresh, zesty, fruity dessert from this. 236 00:10:46,800 --> 00:10:49,680 OK, we have red onion, brown onion, 237 00:10:49,680 --> 00:10:52,200 shio koji, verjuice, vino cotto. 238 00:10:52,200 --> 00:10:55,040 You've got the beautiful fruit selection down there, 239 00:10:55,040 --> 00:10:56,520 your pantry staples. 240 00:10:56,520 --> 00:10:58,240 It is game on, I reckon. 241 00:10:59,720 --> 00:11:03,720 So I've got 80 minutes to cook up an amazing dish. 242 00:11:03,720 --> 00:11:06,080 So I'm going to do a little biscuit tart 243 00:11:06,080 --> 00:11:09,360 which is going to be like a lemon and ginger base on it. 244 00:11:09,360 --> 00:11:12,520 Um, and then some sort of cream flavoured through the middle 245 00:11:12,520 --> 00:11:15,520 with a bit of a jam and an ice-cream and some tuiles. 246 00:11:16,760 --> 00:11:20,800 I'm still conceptualising a dish, but first things first, 247 00:11:20,800 --> 00:11:22,840 that I'm thinking is that I want to do 248 00:11:22,840 --> 00:11:26,360 a really beautiful biscuit, kind of pastry tart shell. 249 00:11:26,360 --> 00:11:28,480 It's a little bit different, but I think it's going 250 00:11:28,480 --> 00:11:30,400 to be something the judges are going to love. 251 00:11:30,400 --> 00:11:33,160 And 80 minutes - I think I've got just enough time 252 00:11:33,160 --> 00:11:34,960 'cause I have not only a biscuit base, 253 00:11:34,960 --> 00:11:37,520 but ice-cream and all the various jams, 254 00:11:37,520 --> 00:11:39,880 my diplomat cream to make, 255 00:11:39,880 --> 00:11:42,080 but I need to get them started super early, 256 00:11:42,080 --> 00:11:45,000 because I don't want to waste the extra time that I've been given. 257 00:11:47,400 --> 00:11:48,920 (QUIETLY) Oh, shit! 258 00:11:48,920 --> 00:11:50,760 You've totally confused me now. 259 00:11:50,760 --> 00:11:53,320 Oh, oh! It's so tempting. 260 00:11:53,320 --> 00:11:56,640 And I'm also conscious of the fact 261 00:11:56,640 --> 00:11:58,680 that I'm always fighting against time. 262 00:11:58,680 --> 00:12:03,280 Maggie, vino cotto, verjuice, that is you to a T. 263 00:12:03,280 --> 00:12:06,880 Well, it is. I'm always looking for that acid balance in food, 264 00:12:06,880 --> 00:12:09,800 so it's bright in your mouth. 265 00:12:09,800 --> 00:12:12,000 And that's where I use verjuice every day. 266 00:12:12,000 --> 00:12:15,240 And with all that umami in the flavour bombs, 267 00:12:15,240 --> 00:12:17,760 there's so many things you could do. 268 00:12:17,760 --> 00:12:19,520 Audra, surely? 269 00:12:19,520 --> 00:12:20,920 Oh, far out! 270 00:12:20,920 --> 00:12:22,160 (CHEERING) 271 00:12:22,160 --> 00:12:23,320 She's off. 272 00:12:23,320 --> 00:12:25,400 (GRUNTS) 273 00:12:25,400 --> 00:12:27,560 If you're gonna go, you got to go 274 00:12:27,560 --> 00:12:29,920 'cause you're losing time by the minute. 275 00:12:29,920 --> 00:12:31,960 If you wait like Audra just did... She's got three... 276 00:12:31,960 --> 00:12:33,200 ..you've lost two or three minutes. 277 00:12:33,200 --> 00:12:35,680 I could've bloody gone just now. 278 00:12:35,680 --> 00:12:37,520 I'm actually in a bit of a panic, 279 00:12:37,520 --> 00:12:40,000 but totally running with my gut right now. 280 00:12:40,000 --> 00:12:42,280 I'm thinking, you know what? I've got 80 minutes. 281 00:12:42,280 --> 00:12:43,840 I'm just going to go sweet. 282 00:12:43,840 --> 00:12:45,280 Snez? 283 00:12:45,280 --> 00:12:47,280 I thought this would be your jam! 284 00:12:47,280 --> 00:12:50,680 This is my jam. Ooh! So close. 285 00:12:50,680 --> 00:12:53,120 So close? What's stopping you, Snez? 286 00:12:53,120 --> 00:12:54,360 You're right. Let me do it. 287 00:12:54,360 --> 00:12:57,280 (CHEERING) We've got another one! 288 00:12:57,280 --> 00:12:59,360 Snez is off too. Just a little prod. 289 00:12:59,360 --> 00:13:01,480 Sweet or savoury? Sweet or savoury? 290 00:13:01,480 --> 00:13:02,760 Wow. 291 00:13:02,760 --> 00:13:05,240 I really think this pressure is really starting to get to people. 292 00:13:05,240 --> 00:13:07,160 Surely, Ben, you're getting antsy. 293 00:13:07,160 --> 00:13:09,040 No, no. He's good. Really? 294 00:13:09,040 --> 00:13:11,160 There's is gonna be so many beautiful things under here, Andy, 295 00:13:11,160 --> 00:13:12,760 I wouldn't want to miss out. 296 00:13:12,760 --> 00:13:15,400 But I just got to take a breath and hold my nerve here 297 00:13:15,400 --> 00:13:17,400 and wait for something I'm really happy to cook with. 298 00:13:19,200 --> 00:13:21,040 AUDRA: Probably could have gone a little bit earlier. 299 00:13:21,040 --> 00:13:22,480 However, I'm loving that 300 00:13:22,480 --> 00:13:25,920 I've got the verjuice and a vino cotto and figs. 301 00:13:25,920 --> 00:13:29,280 Today, I'm going to be making ricotta and caramelised fig tart. 302 00:13:29,280 --> 00:13:31,960 And even though I've got 80 minutes to cook, 303 00:13:31,960 --> 00:13:34,000 I'm not sure if that's enough time. 304 00:13:34,000 --> 00:13:36,840 I've just got to move really fast. 305 00:13:36,840 --> 00:13:38,560 'Cause in this kitchen I don't... 306 00:13:38,560 --> 00:13:40,480 ..I don't move very quickly sometimes. 307 00:13:40,480 --> 00:13:42,320 So, no, I've got to move fast. 308 00:13:42,320 --> 00:13:44,560 LAURA: You're doing good. Just keep hustling. 309 00:13:44,560 --> 00:13:47,880 I love making simple dishes, 310 00:13:47,880 --> 00:13:50,440 but I'm going to make an egg raviolo. 311 00:13:50,440 --> 00:13:53,920 It's going to be stuffed with burnt butter-infused ricotta. 312 00:13:53,920 --> 00:13:57,560 And also I'm going to make this gorgeous, like a little saucy broth. 313 00:13:57,560 --> 00:13:59,040 Yum. Love it. 314 00:13:59,040 --> 00:14:02,680 So we've got Alana, Audra and Snez cooking away. 315 00:14:05,040 --> 00:14:06,880 CALLUM: I've actually done this challenge before. 316 00:14:06,880 --> 00:14:09,160 And last time I did it, I thought the best strategy 317 00:14:09,160 --> 00:14:12,320 was to wait near the end and have all the ingredients 318 00:14:12,320 --> 00:14:15,560 under the sun to work with, but not very much time. 319 00:14:15,560 --> 00:14:16,600 But it was very stressful. 320 00:14:16,600 --> 00:14:18,400 So to be honest, I'm kind of thinking today 321 00:14:18,400 --> 00:14:21,280 maybe the opposite strategy might be the way to go. 322 00:14:21,280 --> 00:14:23,920 Righto, guys. 75 minutes left on the clock 323 00:14:23,920 --> 00:14:27,080 and your next batch of ingredients are... 324 00:14:27,080 --> 00:14:28,160 JEAN-CHRISTOPHE: Yes. 325 00:14:28,160 --> 00:14:30,000 ..vegies! 326 00:14:30,000 --> 00:14:32,760 Callum's gone. He needs no more. 327 00:14:32,760 --> 00:14:35,040 So, we have parsnips, swedes, 328 00:14:35,040 --> 00:14:38,720 beautiful French beans, globe artichokes - yum. 329 00:14:38,720 --> 00:14:40,880 There's so many things that you could do here. 330 00:14:40,880 --> 00:14:42,760 I feel like, Andy, I'm at the market 331 00:14:42,760 --> 00:14:45,400 and you're trying to sell it to me. I reckon I could get a job, eh. 332 00:14:45,400 --> 00:14:46,960 Capsicums, two for five bucks. 333 00:14:46,960 --> 00:14:49,880 These are free. You can take them. I'll give them to you! 334 00:14:49,880 --> 00:14:51,080 What are you thinking? 335 00:14:51,080 --> 00:14:53,160 Um, I'm thinking I might do a dessert. 336 00:14:53,160 --> 00:14:55,600 So you're going sweet, mate? Yes, that's the plan. 337 00:14:55,600 --> 00:14:58,720 I've made my decision now, and I'm actually feeling pretty good. 338 00:14:58,720 --> 00:15:02,400 I think by using that full 75 minutes and going quite early, 339 00:15:02,400 --> 00:15:05,240 I've got the time to try and do something dessert-y. 340 00:15:05,240 --> 00:15:07,840 and Maggie Beer and I are both from the Barossa, 341 00:15:07,840 --> 00:15:09,160 and I do see her around. 342 00:15:09,160 --> 00:15:10,640 So, yeah, I want to cook something 343 00:15:10,640 --> 00:15:12,280 that she's going to be really impressed by. 344 00:15:12,280 --> 00:15:15,680 So when I think of Maggie Beer, I think of South Australian icon. 345 00:15:15,680 --> 00:15:17,600 And the second thing I think of is verjuice. 346 00:15:17,600 --> 00:15:21,400 So I'm gonna do like a celebration of verjuice, is the dish. 347 00:15:21,400 --> 00:15:25,760 I'm starting with a little lemon verjuice parfait. 348 00:15:25,760 --> 00:15:28,880 Um, I'm going to do a verjuice and beetroot granita 349 00:15:28,880 --> 00:15:30,880 and sorbet that's made from verjuice. 350 00:15:30,880 --> 00:15:32,240 We'll see how that plays out. 351 00:15:32,240 --> 00:15:35,080 By making my dish all about verjuice today, I know that I'm using 352 00:15:35,080 --> 00:15:36,960 one of Maggie's favourite ingredients, 353 00:15:36,960 --> 00:15:39,080 which is a good thing and a bad thing at once, right? 354 00:15:39,080 --> 00:15:40,720 Because I know she's going to like the flavour, 355 00:15:40,720 --> 00:15:42,600 but she's very familiar with it, so it's not going to be 356 00:15:42,600 --> 00:15:45,400 a lot of wiggle room to hide if it's not perfect. 357 00:15:45,400 --> 00:15:47,680 You got chillies in there, Andy? 358 00:15:47,680 --> 00:15:50,400 No chillies. 359 00:15:50,400 --> 00:15:52,000 Oh, come on! 360 00:15:52,000 --> 00:15:55,520 I'm getting a little bit nervy. SARAH: Same. 361 00:15:55,520 --> 00:15:57,680 I'm starting to get a little bit stressed now. 362 00:15:57,680 --> 00:15:59,960 Some people are out there off and racing 363 00:15:59,960 --> 00:16:02,400 and I'm thinking I've got to give myself enough time 364 00:16:02,400 --> 00:16:03,760 to pull off a great dish. 365 00:16:03,760 --> 00:16:05,320 Am I sweating? 366 00:16:05,320 --> 00:16:07,320 Uh, yes, you are! 367 00:16:07,320 --> 00:16:08,640 Like, I thought I was going to do 368 00:16:08,640 --> 00:16:10,480 a seafood dish at the beginning of the cook, 369 00:16:10,480 --> 00:16:14,560 but really need to push myself, do some crazy techniques, 370 00:16:14,560 --> 00:16:16,920 work on some unusual flavours 371 00:16:16,920 --> 00:16:19,320 and show the judges something different. 372 00:16:19,320 --> 00:16:22,880 JEAN-CHRISTOPHE: OK, guys. I've got something else to offer you. 373 00:16:22,880 --> 00:16:27,000 As soon as I reveal this, you will have 70 minutes left. 374 00:16:27,000 --> 00:16:29,360 Right, next batch. 375 00:16:29,360 --> 00:16:32,320 Ingredients is... 376 00:16:32,320 --> 00:16:34,800 ..wine time! 377 00:16:34,800 --> 00:16:36,640 Yeah. Oh, wine. 378 00:16:36,640 --> 00:16:39,120 The Barossa is about Shiraz, Shiraz and Shiraz. 379 00:16:39,120 --> 00:16:40,800 (LAUGHTER) 380 00:16:40,800 --> 00:16:42,240 You know, wine emits a lot of flavour, 381 00:16:42,240 --> 00:16:45,000 but I'm really hanging on for a protein. 382 00:16:45,000 --> 00:16:47,720 I just don't want to drop below 60 minutes. 383 00:16:47,720 --> 00:16:49,920 One more minute. May as well wait now. 384 00:16:49,920 --> 00:16:52,360 Are you ready? I want to see their faces. 385 00:16:52,360 --> 00:16:54,960 JEAN-CHRISTOPHE: This is the trick. 386 00:16:54,960 --> 00:16:58,120 Maggie is already getting excited about this. 387 00:16:58,120 --> 00:16:59,240 I am, I am, I am. 388 00:16:59,240 --> 00:17:02,240 It's a love affair with what's in there. 389 00:17:02,240 --> 00:17:03,440 You're making us nervous! 390 00:17:03,440 --> 00:17:04,760 (LAUGHS) 391 00:17:04,760 --> 00:17:08,640 So as soon as I reveal what is under the cloth, 392 00:17:08,640 --> 00:17:11,200 you will have 65 minutes left. 393 00:17:11,200 --> 00:17:12,600 Rip the Band-Aid off. WOMAN: Yeah. 394 00:17:12,600 --> 00:17:15,200 Bit of protein. Come on. 395 00:17:15,200 --> 00:17:16,400 We have... 396 00:17:17,800 --> 00:17:18,840 Ooh-hoo-hoo-hoo! 397 00:17:21,280 --> 00:17:23,560 I don't know, should I go? 398 00:17:29,000 --> 00:17:30,520 Think you can be the next MasterChef? 399 00:17:30,520 --> 00:17:32,920 Only one way to find out - applications are open now. 400 00:17:32,920 --> 00:17:34,640 Head to the link below and apply. 401 00:17:34,640 --> 00:17:37,000 We'll see you in the kitchen! 402 00:17:37,000 --> 00:17:40,560 So you will have 65 minutes left. 403 00:17:40,560 --> 00:17:42,280 And you will have all the ingredients 404 00:17:42,280 --> 00:17:44,480 that have been revealed so far. 405 00:17:44,480 --> 00:17:45,960 Plus... 406 00:17:48,000 --> 00:17:49,080 ..offal! 407 00:17:50,200 --> 00:17:51,880 Finally! BEN: Here we go. 408 00:17:52,960 --> 00:17:54,320 Ooh-hoo-hoo-hoo! 409 00:17:54,320 --> 00:17:57,920 So we have here smoked ox tongue, 410 00:17:57,920 --> 00:17:59,320 chicken livers, 411 00:17:59,320 --> 00:18:02,440 duck hearts, marrow bones. 412 00:18:02,440 --> 00:18:04,080 We've got some lamb sweetbread. 413 00:18:04,080 --> 00:18:06,440 And we have some pig jowls, or cheeks. 414 00:18:07,400 --> 00:18:09,320 Look at all that flavour and texture. 415 00:18:11,120 --> 00:18:14,280 The time is definitely ticking in my head 416 00:18:14,280 --> 00:18:17,480 and offal is delicious when it's cooked right. 417 00:18:17,480 --> 00:18:20,680 But then I'm so tempted to see what's under the other cloths. 418 00:18:20,680 --> 00:18:24,040 I'd love to get in cooking that offal myself. 419 00:18:24,040 --> 00:18:26,040 ANDY: If you want to impress Maggie Beer, 420 00:18:26,040 --> 00:18:27,640 there's one way to do it. 421 00:18:27,640 --> 00:18:29,400 Shall I just go? Mate, do it if you're gonna go. 422 00:18:29,400 --> 00:18:30,800 I'm gonna go. 423 00:18:30,800 --> 00:18:32,280 Oh, here we go! Sarah's off! 424 00:18:32,280 --> 00:18:34,160 POH: Go, Sarah. 425 00:18:34,160 --> 00:18:36,840 I want to impress Maggie. 426 00:18:36,840 --> 00:18:39,280 And these are incredible ingredients, 427 00:18:39,280 --> 00:18:40,560 if you know how to cook them. 428 00:18:40,560 --> 00:18:44,360 Um, I'm thinking of making a sweet bread tart. 429 00:18:44,360 --> 00:18:45,520 I'm going to layer it up, 430 00:18:45,520 --> 00:18:48,960 make a little caramelised onion and vino cotto at the base. 431 00:18:48,960 --> 00:18:52,640 I need to get my tarts in the oven ASAP. 432 00:18:52,640 --> 00:18:54,760 It's definitely a risk. 433 00:18:54,760 --> 00:18:58,560 You know, 65 minutes is not a lot of time to make such a technical dish. 434 00:18:58,560 --> 00:18:59,880 I just hope I can pull it off. 435 00:18:59,880 --> 00:19:01,720 LAURA: Come on, Sarah. 436 00:19:03,080 --> 00:19:05,800 How are you going, Nana? ALANA: Good. 437 00:19:05,800 --> 00:19:07,360 I like the sound of your dish. 438 00:19:07,360 --> 00:19:08,600 Can you tell me what I'm doing? 439 00:19:08,600 --> 00:19:12,160 You're making tarts with a ginger and lemon layer. 440 00:19:12,160 --> 00:19:13,920 Yes. Just over an hour. 441 00:19:13,920 --> 00:19:15,720 Yeah, thank you. Alright. 442 00:19:17,320 --> 00:19:19,840 Oh! 443 00:19:19,840 --> 00:19:21,520 WOMAN: Are they still going over there? 444 00:19:24,920 --> 00:19:27,400 Deckers, I don't mean to interrupt your thought process, 445 00:19:27,400 --> 00:19:30,200 but I want to know, do you think there's some seafood under there? 446 00:19:30,200 --> 00:19:32,240 Uh, I love everything I'm seeing now already, 447 00:19:32,240 --> 00:19:34,120 so I've sort of thrown seafood out of my brain. 448 00:19:34,120 --> 00:19:36,760 And, um, I do love a bit of offal, 449 00:19:36,760 --> 00:19:39,760 so I'm kind of leaning towards using that. 450 00:19:39,760 --> 00:19:42,520 Yeah, well, you've got about 61 minutes now. 451 00:19:42,520 --> 00:19:46,120 Yeah. But there's more to come! Ha-ha! 452 00:19:46,120 --> 00:19:49,800 Yeah, but less time. Just a reminder, less time. 453 00:19:49,800 --> 00:19:50,920 So you're not interested? 454 00:19:52,480 --> 00:19:54,880 OK, next batch of ingredients. 455 00:19:54,880 --> 00:19:56,600 You will have 60 minutes left. 456 00:19:56,600 --> 00:19:57,840 Ooh! 457 00:19:57,840 --> 00:19:59,160 We have... 458 00:20:02,080 --> 00:20:04,440 ..pork and poultry. 459 00:20:04,440 --> 00:20:07,320 (LAUGHTER) ANDY: Stampede! 460 00:20:07,320 --> 00:20:10,920 We have pancetta, pork cutlets, 461 00:20:10,920 --> 00:20:12,360 Pork mignon fillet, 462 00:20:12,360 --> 00:20:15,680 quail, chicken, ducks. 463 00:20:15,680 --> 00:20:18,520 It's pork and poultry, which I love, 464 00:20:18,520 --> 00:20:21,160 but I'm still just interested in this offal. 465 00:20:21,160 --> 00:20:22,880 Heart, heart, heart. 466 00:20:24,920 --> 00:20:26,200 Thank you. Grazie. 467 00:20:26,200 --> 00:20:29,720 I think it's a great way to showcase the cook that I've become. 468 00:20:29,720 --> 00:20:31,000 Let's do it. 469 00:20:31,000 --> 00:20:34,200 Um, so today I'm making beef tongue 470 00:20:34,200 --> 00:20:37,240 and chicken livers skewers all done over the hibachi. 471 00:20:37,240 --> 00:20:39,960 I'm going to have, uh, toasted cabbage 472 00:20:39,960 --> 00:20:42,880 and then beautiful pickled cabbage using that verjuice. 473 00:20:42,880 --> 00:20:44,160 I do not want to go home. 474 00:20:44,160 --> 00:20:46,920 I'm really hoping this is an elevated dish today. 475 00:20:46,920 --> 00:20:50,040 60 minutes - I think I've got a bit of a healthy balance 476 00:20:50,040 --> 00:20:53,400 with the time and ingredients to pull together a great dish. 477 00:20:54,920 --> 00:20:56,360 That's good. 478 00:20:58,120 --> 00:20:59,440 LAURA: What are you making, Jamie? 479 00:20:59,440 --> 00:21:01,600 Just cook a beautiful piece of chicken, make a delicious sauce 480 00:21:01,600 --> 00:21:02,880 and treat veg well. 481 00:21:02,880 --> 00:21:04,960 Like, Maggie loves simple flavours. 482 00:21:04,960 --> 00:21:06,240 Beautiful. 483 00:21:06,240 --> 00:21:08,200 Uh, I got 60 minutes, 484 00:21:08,200 --> 00:21:10,480 decided to pull the trigger when I saw the poultry. 485 00:21:10,480 --> 00:21:13,760 So I'm going to char chicken over the hibachi. 486 00:21:13,760 --> 00:21:15,520 I'm really going to get the bones of the chicken, 487 00:21:15,520 --> 00:21:18,520 roast it down with some pancetta, maybe a few other things. 488 00:21:18,520 --> 00:21:20,480 I want this white wine sauce to be balanced out 489 00:21:20,480 --> 00:21:22,720 with some miso, butter and Dijon, 490 00:21:22,720 --> 00:21:25,840 and try to get a little puree out of our...out of our eggplant. 491 00:21:25,840 --> 00:21:27,200 The main thing I need to look out 492 00:21:27,200 --> 00:21:29,200 for is just getting everything done in time. 493 00:21:29,200 --> 00:21:31,400 When I was on the show, every cook was 60 minutes. 494 00:21:31,400 --> 00:21:33,520 So this is just back in my wheelhouse, I suppose. 495 00:21:36,920 --> 00:21:38,840 I waited this long to cook 496 00:21:38,840 --> 00:21:41,040 because I wanted a core ingredient like chicken. 497 00:21:41,040 --> 00:21:45,160 So I'm going to do a pan-seared supreme of chicken, 498 00:21:45,160 --> 00:21:48,320 and I'm going to incorporate the smokiness of this tongue somewhere into the dish. 499 00:21:48,320 --> 00:21:51,000 Black apron today. Absolutely don't want to go home. 500 00:21:51,000 --> 00:21:53,560 I'm going to cook like a demon and fingers crossed. 501 00:21:55,400 --> 00:21:58,760 I'm glad you're both still here. You know, it shows bravery. 502 00:21:58,760 --> 00:22:04,080 Everyone is now cooking, except Depinder and Ben. 503 00:22:04,080 --> 00:22:07,320 Ben playing the long game now. What are you hoping that's next? 504 00:22:07,320 --> 00:22:08,760 Uh, I really want some seafood. 505 00:22:08,760 --> 00:22:11,040 Yeah, I mean, whatever I'm cooking is going to be cooking quick. 506 00:22:11,040 --> 00:22:12,960 I can cook the quail very quickly, so I'm happy with that. 507 00:22:12,960 --> 00:22:14,640 So I've got plenty of time to make it up. 508 00:22:14,640 --> 00:22:16,200 You've got a backup plan already? Yeah, yeah. 509 00:22:16,200 --> 00:22:17,560 And if there's fish, even better. But... 510 00:22:17,560 --> 00:22:19,720 What's the minimum amount of time that you'll let yourself cook? 511 00:22:19,720 --> 00:22:21,440 I'd do fish in 35, in all honesty. Yeah? Yeah. 512 00:22:21,440 --> 00:22:22,840 Depinder, what about you? 513 00:22:22,840 --> 00:22:25,520 Whole spices, powdered spices, anything. 514 00:22:25,520 --> 00:22:27,000 Anything. Any spice. 515 00:22:27,000 --> 00:22:28,760 Was that a little prayer, then, for spice?! 516 00:22:28,760 --> 00:22:30,000 I've been praying all morning! 517 00:22:31,160 --> 00:22:34,880 I am worried because I would like to play to my strengths 518 00:22:34,880 --> 00:22:36,120 and make a curry. 519 00:22:36,120 --> 00:22:40,320 But so far I don't have any herbs. I don't have any spices. 520 00:22:40,320 --> 00:22:42,640 But I'm thinking if I've waited this long, 521 00:22:42,640 --> 00:22:45,240 I may as well just wait a little bit longer. 522 00:22:45,240 --> 00:22:46,680 I just need the right ingredients. 523 00:22:46,680 --> 00:22:51,080 Alright, guys, you'll have 55 minutes left. 524 00:22:51,080 --> 00:22:52,920 The next ingredients are... 525 00:22:56,920 --> 00:22:58,400 ..grains. 526 00:23:01,520 --> 00:23:03,680 Black lentils. Steel cut oats. 527 00:23:03,680 --> 00:23:05,040 Freekah. 528 00:23:05,040 --> 00:23:06,440 Spelt grain. 529 00:23:06,440 --> 00:23:07,680 And semolina. 530 00:23:10,000 --> 00:23:12,360 No takers? Yeah, it's a pass from me. 531 00:23:12,360 --> 00:23:15,440 Hard pass. Not very spicy, is it? 532 00:23:15,440 --> 00:23:16,760 Oh, my God. 533 00:23:16,760 --> 00:23:19,240 There's no way I'm using those today. 534 00:23:19,240 --> 00:23:20,840 I'm gonna wait it out. 535 00:23:20,840 --> 00:23:21,840 I know this is a risk. 536 00:23:21,840 --> 00:23:25,560 I know I'm wearing a black apron, but I just need more ingredients. 537 00:23:25,560 --> 00:23:27,560 I'll do a 50 if I have to. 538 00:23:27,560 --> 00:23:29,680 There are a few surprises, let me tell you. 539 00:23:29,680 --> 00:23:31,720 Pleasant ones? Oh, good ones. 540 00:23:31,720 --> 00:23:33,200 Or pheasant one! 541 00:23:33,200 --> 00:23:35,280 It is smelling good out there, though, I must say. 542 00:23:35,280 --> 00:23:36,640 There's a lot of work going on out there. 543 00:23:36,640 --> 00:23:37,640 Those beautiful onions. 544 00:23:37,640 --> 00:23:40,640 Yeah, I can just smell the onions and vinegar. 545 00:23:41,640 --> 00:23:44,360 Whoo! I'm in a smoke here. 546 00:23:44,360 --> 00:23:46,680 We'll be here, Snez! 547 00:23:46,680 --> 00:23:49,280 Hello! Meet Maggie Beer. Hi, Maggie. Hello. 548 00:23:49,280 --> 00:23:50,800 I'm, like, starstruck. 549 00:23:52,040 --> 00:23:53,280 You're wonderful. 550 00:23:53,280 --> 00:23:55,160 What are you cooking? OK. 551 00:23:55,160 --> 00:23:58,440 I'm going to do one big raviolo that's gonna have egg. 552 00:23:58,440 --> 00:24:00,960 And I'm making brown butter ricotta inside as well. 553 00:24:00,960 --> 00:24:02,200 It sounds wonderful. 554 00:24:02,200 --> 00:24:03,680 Yeah. I wish I waited one more block. 555 00:24:03,680 --> 00:24:05,520 I was about to say - any regrets? 556 00:24:05,520 --> 00:24:07,960 Those vegetables there were just me. 557 00:24:07,960 --> 00:24:09,680 I think I got too excited, but that's OK. 558 00:24:09,680 --> 00:24:12,520 And it has given you more time to be able to do it 559 00:24:12,520 --> 00:24:13,720 by not waiting for that next one. 560 00:24:13,720 --> 00:24:15,400 Yes. I hope you like my idea, Maggie. 561 00:24:15,400 --> 00:24:18,240 I love your idea. I want to taste the end. 562 00:24:18,240 --> 00:24:19,800 There we go. Thank you. Oh, my God. 563 00:24:19,800 --> 00:24:22,560 Yes, it'll be. Thanks, Maggie. 564 00:24:22,560 --> 00:24:24,920 (POTS CLANK) Oh, my God. 565 00:24:24,920 --> 00:24:26,360 Got too many things up here. 566 00:24:26,360 --> 00:24:29,200 Time is just going so fast. 567 00:24:29,200 --> 00:24:31,760 I had 80 minutes, but now I have about 50. 568 00:24:31,760 --> 00:24:34,160 The pressure is on to get going. 569 00:24:34,160 --> 00:24:38,080 I'm going to be making ricotta and caramelised fig tart. 570 00:24:38,080 --> 00:24:41,600 My shells are crispening up lightly in the oven, 571 00:24:41,600 --> 00:24:44,600 and I want to infuse all that vino cotto 572 00:24:44,600 --> 00:24:46,240 and that verjuice in it, 573 00:24:46,240 --> 00:24:49,120 just to amp up the flavours of these beautiful figs. 574 00:24:49,120 --> 00:24:51,960 Now I've got to work on that ricotta. 575 00:24:51,960 --> 00:24:53,080 I'm blocking everybody off. 576 00:24:53,080 --> 00:24:55,800 I need to focus on what I'm doing and do it quick. 577 00:24:55,800 --> 00:24:58,040 LAURA: Audra, good? Yeah. 578 00:25:00,200 --> 00:25:02,400 Cal, are you good? Yeah, mate. 579 00:25:02,400 --> 00:25:04,280 My verjuice parfait needs a good amount of time 580 00:25:04,280 --> 00:25:05,640 in the blast chiller to set. 581 00:25:05,640 --> 00:25:09,600 So I'm really glad that I chose to get as much time as I could. 582 00:25:09,600 --> 00:25:12,080 And now I need to get those other elements sorted. 583 00:25:12,080 --> 00:25:14,040 Hello. Hi, Maggie. How are you? 584 00:25:14,040 --> 00:25:16,400 Lovely to see you, as always. Oh, it's great to see you. 585 00:25:16,400 --> 00:25:19,200 In year two, you cooked pheasant? I did indeed. 586 00:25:19,200 --> 00:25:21,160 And the sauce, I still can taste it. 587 00:25:21,160 --> 00:25:22,280 Wow. Yes. 588 00:25:22,280 --> 00:25:23,680 Well, thank you very much, Maggie. 589 00:25:23,680 --> 00:25:25,520 I reckon I'm pretty pumped with my idea, if I'm honest. 590 00:25:25,520 --> 00:25:27,480 So I reckon this is gonna be one for you, Maggie. 591 00:25:27,480 --> 00:25:29,040 You ready? Tell us. Tell us. 592 00:25:29,040 --> 00:25:31,240 So this dish is going to be all about... 593 00:25:31,240 --> 00:25:32,960 ..verjuice! 594 00:25:32,960 --> 00:25:34,640 Got it, got it. 595 00:25:34,640 --> 00:25:36,080 So it's going to be a verjuice parfait, 596 00:25:36,080 --> 00:25:38,480 a black grape sorbet. Yes. 597 00:25:38,480 --> 00:25:40,960 We've got a verjuice beetroot granita, 598 00:25:40,960 --> 00:25:43,560 and I'm currently making some vine leaves. 599 00:25:43,560 --> 00:25:44,680 What do you think, Maggie? 600 00:25:44,680 --> 00:25:46,200 Well, I think that's pretty exciting. 601 00:25:46,200 --> 00:25:49,160 And that's, you know, I did say earlier, and I meant it so much. 602 00:25:49,160 --> 00:25:52,960 I've always learned a different way of using something that I love 603 00:25:52,960 --> 00:25:54,000 and use every day. 604 00:25:54,000 --> 00:25:56,560 Do you mind if I ask - verjuice, how did you discover it? 605 00:25:56,560 --> 00:26:00,160 In 1984, we couldn't sell our Rhine Riesling grapes, 606 00:26:00,160 --> 00:26:04,400 so I convinced my friend to make verjuice 607 00:26:04,400 --> 00:26:07,880 when I'd never tasted it, didn't have a sample of it. 608 00:26:07,880 --> 00:26:09,680 And that's when it started. 609 00:26:09,680 --> 00:26:11,280 Wow. How good is that? 610 00:26:11,280 --> 00:26:12,360 In flagons. 611 00:26:12,360 --> 00:26:14,280 41 years later, here we are 612 00:26:14,280 --> 00:26:15,960 and you're celebrating Maggie's own verjuice. 613 00:26:15,960 --> 00:26:19,160 Yeah. And in one dish, I've already used half a bottle, you'll notice! 614 00:26:19,160 --> 00:26:21,200 It's wonderful. Well, I'll get back to it, then. 615 00:26:21,200 --> 00:26:23,080 Good luck. I'll leave you to it. Thank you. 616 00:26:23,080 --> 00:26:27,440 The next thing I want to get onto is a verjuice and beetroot granita. 617 00:26:27,440 --> 00:26:29,800 And it's a slightly risky strategy, 618 00:26:29,800 --> 00:26:31,800 making a dessert that's quite beetroot-heavy, 619 00:26:31,800 --> 00:26:33,640 especially because it's such a dominating flavour. 620 00:26:33,640 --> 00:26:36,040 And I want this dessert to be about the verjuice. 621 00:26:36,040 --> 00:26:38,240 So I've got to balance it really carefully here. 622 00:26:38,240 --> 00:26:40,360 LAURA: Good juicing, Callum. 623 00:26:40,360 --> 00:26:42,800 Less messy this time. Love to see it. 624 00:26:45,280 --> 00:26:47,920 BEN: People are cooking. Some of them have been cooking for ages now 625 00:26:47,920 --> 00:26:49,360 and we haven't even started. 626 00:26:49,360 --> 00:26:51,840 SOFIA: Depinder, you can't stand still! No. 627 00:26:51,840 --> 00:26:54,120 Depinder and I, we're just sort of hanging out with Maggie. 628 00:26:54,120 --> 00:26:55,880 I'm obviously waiting for seafood. 629 00:26:55,880 --> 00:26:57,720 I guess she's waiting for some herbs and spices. 630 00:26:57,720 --> 00:26:59,600 Yeah, the pressure's definitely mounting. 631 00:26:59,600 --> 00:27:01,920 POH: Alright, guys, once I reveal these ingredients, 632 00:27:01,920 --> 00:27:03,920 you'll have 50 minutes left. 633 00:27:05,920 --> 00:27:06,920 We have... 634 00:27:09,240 --> 00:27:10,680 ..fresh herbs and spices! 635 00:27:10,680 --> 00:27:13,480 ANDY: Wahey! There we go, Depinder! 636 00:27:13,480 --> 00:27:15,840 DEPINDER: Finally, there's herbs and spices. 637 00:27:15,840 --> 00:27:20,520 OK. We have lemon verbena, coriander, dill, mint. 638 00:27:20,520 --> 00:27:21,840 It's a mixed bag. 639 00:27:21,840 --> 00:27:23,960 The herbs are great... 640 00:27:23,960 --> 00:27:25,160 And then we have caraway seeds, 641 00:27:25,160 --> 00:27:28,760 fennel, smoked paprika, dried oregano. 642 00:27:28,760 --> 00:27:31,040 MAGGIE: Poh's selling it! 643 00:27:31,040 --> 00:27:33,840 ..but I don't think there's enough spices there to build flavour. 644 00:27:35,360 --> 00:27:36,360 I'm gonna wait. 645 00:27:36,360 --> 00:27:37,920 You're gonna wait, Depinder?! 646 00:27:37,920 --> 00:27:39,960 How are waiting?! I'm so surprised! 647 00:27:39,960 --> 00:27:41,440 Oh, my gosh! 648 00:27:41,440 --> 00:27:43,120 JEAN-CHRISTOPHE: Unbelievable. 649 00:27:43,120 --> 00:27:46,360 I'm floored. I really thought that these were gonna tempt you. 650 00:27:46,360 --> 00:27:49,760 It wasn't really the array that you were probably hoping for, was it? Yeah. 651 00:27:49,760 --> 00:27:51,120 I'm almost there. Almost there! 652 00:27:51,120 --> 00:27:52,560 Almost there. 653 00:27:52,560 --> 00:27:53,720 I'm now... 654 00:27:53,720 --> 00:27:56,040 I'm so confused because I'm like, I could have gone. 655 00:27:56,040 --> 00:27:58,720 And normally I would have at least an hour 656 00:27:58,720 --> 00:28:01,120 to build that depth of flavour. 657 00:28:01,120 --> 00:28:03,040 And I usually have my spice box, 658 00:28:03,040 --> 00:28:04,680 which I miss so much right now. 659 00:28:04,680 --> 00:28:06,520 If the herbs and spices didn't tempt you, 660 00:28:06,520 --> 00:28:08,400 maybe these next ingredients will. 661 00:28:08,400 --> 00:28:10,040 I really hope so, Poh. 662 00:28:10,040 --> 00:28:14,040 When I reveal these ingredients, you'll have 45 minutes left. 663 00:28:14,040 --> 00:28:15,640 OK. 45. 664 00:28:15,640 --> 00:28:17,120 These next ingredients are... 665 00:28:20,440 --> 00:28:22,480 ..leaves. 666 00:28:22,480 --> 00:28:24,320 WOMAN: Ooh. 667 00:28:24,320 --> 00:28:26,320 So we've got nasturtium, vine, 668 00:28:26,320 --> 00:28:28,240 fig, sorrel, shiso. 669 00:28:28,240 --> 00:28:29,920 ANDY: Oh, that fell a bit flat, Poh! 670 00:28:29,920 --> 00:28:32,000 It's leaves. And it's still not 671 00:28:32,000 --> 00:28:34,600 the ingredients that I really wanted. 672 00:28:34,600 --> 00:28:37,040 And I just realised these ingredients 673 00:28:37,040 --> 00:28:39,760 are leaning towards Maggie's palate. 674 00:28:39,760 --> 00:28:43,760 So I could be waiting for ingredients that don't exist here. 675 00:28:43,760 --> 00:28:46,200 Holding out is a dangerous game. 676 00:28:46,200 --> 00:28:48,280 You've got to remember, I chose the ingredients. 677 00:28:55,640 --> 00:28:57,680 ANDY: Oh, that fell a bit flat, Poh. 678 00:28:59,200 --> 00:29:02,200 DEPINDER: 45 minutes on the clock and the leaves have been revealed. 679 00:29:02,200 --> 00:29:04,760 It's not exactly what I wanted. 680 00:29:04,760 --> 00:29:07,480 Holding out is a dangerous game. 681 00:29:07,480 --> 00:29:10,120 You've got to remember, I chose the ingredients. 682 00:29:10,120 --> 00:29:12,480 But I don't think there's going to be spices there. 683 00:29:12,480 --> 00:29:14,480 I love sorrel. Oh, she's off! 684 00:29:14,480 --> 00:29:17,120 Oh, she's up! That was sudden. 685 00:29:17,120 --> 00:29:20,240 So I'm not waiting any longer. Time's going to fly. 686 00:29:20,240 --> 00:29:21,640 I have so much to do. 687 00:29:21,640 --> 00:29:24,680 I need to get started on my curry straightaway. 688 00:29:24,680 --> 00:29:26,440 I'm just going to make the most of what I have. 689 00:29:26,440 --> 00:29:28,560 I was like, "OK, I'm going to go for the chicken, 690 00:29:28,560 --> 00:29:30,240 "and I'm going to go for the herbs, 691 00:29:30,240 --> 00:29:33,280 "and I'm going to make a chicken curry and some flaky roti." 692 00:29:33,280 --> 00:29:35,880 I just need to make sure the chicken is cooked perfectly 693 00:29:35,880 --> 00:29:37,840 and packed full of flavour. 694 00:29:37,840 --> 00:29:40,320 I'm going to be using the herbs to build flavour, 695 00:29:40,320 --> 00:29:44,040 and I'm also going to be using fennel seeds and caraway seeds. 696 00:29:44,040 --> 00:29:46,520 I do use them, you know, in my curries, 697 00:29:46,520 --> 00:29:49,600 but I usually have, like, 10 other spices. 698 00:29:49,600 --> 00:29:51,680 So my brain's just ticking away. 699 00:29:51,680 --> 00:29:54,400 And I'm just thinking how to bring out 700 00:29:54,400 --> 00:29:55,960 enough flavour in this dish. 701 00:29:55,960 --> 00:29:57,960 I don't want to serve the judges a curry 702 00:29:57,960 --> 00:30:00,840 that's not good enough just because I don't have enough spices. 703 00:30:00,840 --> 00:30:03,520 That's not a good enough excuse at top 10. 704 00:30:03,520 --> 00:30:05,560 LAURA: Yep. You got it, girl. Let's go. 705 00:30:09,040 --> 00:30:10,760 ALANA: Rapeseed oil. What's that? 706 00:30:12,760 --> 00:30:16,760 Declan. Oh, g'day. Hey, Maggie, how are you? 707 00:30:16,760 --> 00:30:19,720 Good to see you. Sorry, Declan. 708 00:30:19,720 --> 00:30:22,520 I was just very interested in what you've got going on here. 709 00:30:22,520 --> 00:30:23,920 More offal skewers. 710 00:30:23,920 --> 00:30:26,320 Um, last time I was in the kitchen cooking for you, 711 00:30:26,320 --> 00:30:28,560 I made an apple and blackberry crumble, 712 00:30:28,560 --> 00:30:30,840 and you told me to pull my finger out. 713 00:30:30,840 --> 00:30:33,920 So it's a homage to my progression. 714 00:30:33,920 --> 00:30:36,760 Um, so I've got these little skewers, um, figs. 715 00:30:36,760 --> 00:30:40,720 There's delicious ox tongue and chicken livers. 716 00:30:40,720 --> 00:30:43,280 I've made this garlic vino cotto glaze, 717 00:30:43,280 --> 00:30:45,400 and I'm going to finish them over the hibachi 718 00:30:45,400 --> 00:30:48,520 and then serve it on top of, like, a slaw. 719 00:30:48,520 --> 00:30:50,480 A slaw? OK. 720 00:30:50,480 --> 00:30:52,680 Yeah, I feel like it kind of needs fat. 721 00:30:52,680 --> 00:30:56,320 Something... Yeah. Mouthfeel, mouthfeel. OK. 722 00:30:56,320 --> 00:30:59,640 You need kind of something to connect everything together. 723 00:30:59,640 --> 00:31:01,600 Yeah. OK. Yeah. 724 00:31:01,600 --> 00:31:05,480 And also, it's extremely important that you cook these really lovely. 725 00:31:05,480 --> 00:31:07,280 I mean, I'm glad you're taking a risk 726 00:31:07,280 --> 00:31:09,280 and you're cooking something that shows your progression. 727 00:31:09,280 --> 00:31:10,800 But today's not the day to put a foot wrong. 728 00:31:10,800 --> 00:31:13,280 No, it's not. You need to nail this dish, mate. Alright. Alright. 729 00:31:13,280 --> 00:31:15,120 Go for it. Good luck. 730 00:31:15,120 --> 00:31:16,440 Thank you guys. 731 00:31:16,440 --> 00:31:19,120 Andy and Maggie, they know my potential 732 00:31:19,120 --> 00:31:21,320 and they know I can push myself. 733 00:31:21,320 --> 00:31:23,960 So I decide I'm doing a verjus emulsion. 734 00:31:23,960 --> 00:31:26,840 I hope this emulsion is going to add that fatty richness 735 00:31:26,840 --> 00:31:29,720 that's going to cut through the sharp flavours of the slaw 736 00:31:29,720 --> 00:31:31,840 and that vino cotto-glazed offal. 737 00:31:36,760 --> 00:31:39,080 It's better not to watch everyone else over there. 738 00:31:39,080 --> 00:31:40,160 No, it's a lot of noise. 739 00:31:40,160 --> 00:31:42,400 Yes, yes. Taking their time. 740 00:31:42,400 --> 00:31:45,880 Yeah. Time is on their side, but flavour might be on yours. 741 00:31:45,880 --> 00:31:48,040 Yeah. 742 00:31:48,040 --> 00:31:49,920 I'm starting to get a little bit worried. 743 00:31:49,920 --> 00:31:51,760 The way I saw this flowing was that the ingredients 744 00:31:51,760 --> 00:31:53,640 were going to get better and better and better, 745 00:31:53,640 --> 00:31:55,440 but, you know, two of the last three things revealed 746 00:31:55,440 --> 00:31:57,120 have been grains and leaves. 747 00:31:57,120 --> 00:31:59,040 I mean, really? 748 00:31:59,040 --> 00:32:00,720 Come on. Seafood has to be next, surely. 749 00:32:00,720 --> 00:32:02,960 They can't do a challenge like this without seafood. 750 00:32:02,960 --> 00:32:04,840 SOFIA: Ben, last man standing. 751 00:32:04,840 --> 00:32:07,520 Yeah, well, you know, don't leave Maggie hanging. 752 00:32:07,520 --> 00:32:09,160 All good things come to those who wait. 753 00:32:09,160 --> 00:32:12,080 Alright, Ben, it's time to reveal the next ingredients. 754 00:32:12,080 --> 00:32:15,280 If you choose these, you'll have 40 minutes left to cook. 755 00:32:15,280 --> 00:32:17,480 Mm-hm. Three, two, one. 756 00:32:17,480 --> 00:32:19,760 It's seafood! 757 00:32:19,760 --> 00:32:21,080 I need to get going. 758 00:32:21,080 --> 00:32:24,440 Oh, yes. Deckers, we finally got seafood. 759 00:32:27,080 --> 00:32:30,400 Oh, he's only going now. He's crazy. 760 00:32:30,400 --> 00:32:32,520 40 minutes. Oh, ho-ho-ho! 761 00:32:33,920 --> 00:32:35,840 Just lift that up, please. 762 00:32:35,840 --> 00:32:37,400 You don't want to cut yourself, my dear. 763 00:32:37,400 --> 00:32:38,800 Thank you, Chef. Alright. 764 00:32:38,800 --> 00:32:42,120 Today, I'm going to be cooking a lovely ocean trout 765 00:32:42,120 --> 00:32:43,640 with some parsnip puree, 766 00:32:43,640 --> 00:32:46,680 some herbs and some mussels and some clams. 767 00:32:46,680 --> 00:32:48,240 Huge risk taking the least amount of time, 768 00:32:48,240 --> 00:32:50,000 but it's long enough to cook fish 769 00:32:50,000 --> 00:32:52,640 and I'm the only person cooking it, so that's a good thing. 770 00:32:52,640 --> 00:32:54,960 First thing I start working on is the parsnip puree. 771 00:32:54,960 --> 00:32:56,960 I chop it as finely as possible. 772 00:32:56,960 --> 00:32:58,640 I've got no time to waste. 773 00:32:58,640 --> 00:32:59,960 LAURA: Let's go. 774 00:32:59,960 --> 00:33:01,280 If you'd waited to the end, 775 00:33:01,280 --> 00:33:04,240 you would have had caviar, black truffle, 776 00:33:04,240 --> 00:33:08,200 black garlic, aged Parmesan, finger lime. 777 00:33:08,200 --> 00:33:11,240 So much flavour. All the luxury. 778 00:33:11,240 --> 00:33:13,000 And it's all ours! 779 00:33:13,000 --> 00:33:14,560 (CONTESTANTS GROAN) 780 00:33:14,560 --> 00:33:16,280 Oh, my God, what have I done? 781 00:33:17,640 --> 00:33:19,240 Alright, the last person is cooking, 782 00:33:19,240 --> 00:33:21,840 which means everyone is behind the stoves. 783 00:33:21,840 --> 00:33:23,400 35 minutes to go. 784 00:33:29,560 --> 00:33:31,200 Hello, Sarah. Hello. 785 00:33:31,200 --> 00:33:33,840 I'm so excited that you're here, Maggie. 786 00:33:33,840 --> 00:33:38,400 And my dish is an offal and caramelised onion tart. 787 00:33:38,400 --> 00:33:40,240 Ah! Savoury tart, yeah. 788 00:33:40,240 --> 00:33:42,840 So run us through. You've got the tart shell. 789 00:33:42,840 --> 00:33:44,320 Yes. What's the filling? 790 00:33:44,320 --> 00:33:45,520 So the filling is layers. 791 00:33:45,520 --> 00:33:48,480 So it's an onion cream, then it's caramelised onions, 792 00:33:48,480 --> 00:33:51,360 then it's the sweetbreads and crispy parsnip. 793 00:33:51,360 --> 00:33:54,280 How's the tart shell? I haven't checked yet. 794 00:33:54,280 --> 00:33:56,360 (GASPS) It's in the oven. 795 00:33:56,360 --> 00:33:58,360 You haven't checked? 796 00:33:58,360 --> 00:34:00,240 Can we have a look? I'm not hiding anything. 797 00:34:00,240 --> 00:34:02,040 You can have a look and let me know how it is. 798 00:34:04,200 --> 00:34:06,960 No soggy bottom. No, no soggy bottom. 799 00:34:06,960 --> 00:34:09,720 Yeah. Good luck. Thank you. 800 00:34:09,720 --> 00:34:11,920 I really want to take these tarts to the edge. 801 00:34:11,920 --> 00:34:14,160 I want that caramelisation to be there. 802 00:34:14,160 --> 00:34:17,600 And now I need these beautiful, delicate sweetbreads 803 00:34:17,600 --> 00:34:21,040 to be perfect. Whoo! 804 00:34:21,040 --> 00:34:22,960 LAURA: Smells beautiful. Thank you. 805 00:34:22,960 --> 00:34:24,800 Very, very good. The colour is wild. 806 00:34:24,800 --> 00:34:26,320 The curry is really herby. 807 00:34:26,320 --> 00:34:28,800 Very different to the curries I usually make. 808 00:34:28,800 --> 00:34:31,360 For obvious reasons, I don't have all the spices. 809 00:34:31,360 --> 00:34:33,480 My curry is quite herbaceous 810 00:34:33,480 --> 00:34:36,000 and I feel like there's something missing. 811 00:34:36,000 --> 00:34:39,040 And all of a sudden, I see I've got pepper. 812 00:34:39,040 --> 00:34:41,160 I'm like, "Why did I not use pepper earlier?" 813 00:34:41,160 --> 00:34:43,080 So now I'm adding pepper into my curry 814 00:34:43,080 --> 00:34:47,560 to build the nodes of that warmth, curry spices that I normally use. 815 00:34:47,560 --> 00:34:51,440 And I think I need an element of smoke. 816 00:34:51,440 --> 00:34:55,200 So I'm smoking my chicken curry with the ghee that I've made, 817 00:34:55,200 --> 00:34:59,000 and that's going to add a really good depth of flavour. 818 00:34:59,000 --> 00:35:01,400 And I'm also going to serve that with a really tangy, 819 00:35:01,400 --> 00:35:04,880 sweet tomato herb chutney for Maggie. 820 00:35:04,880 --> 00:35:07,560 I think she really likes those tangy flavours. 821 00:35:07,560 --> 00:35:10,080 I have never made anything like this before, 822 00:35:10,080 --> 00:35:14,280 but I'm going to punch in as much flavour as I can with what I've got. 823 00:35:14,280 --> 00:35:18,480 OK, everyone, we want some Maggie magic. 824 00:35:18,480 --> 00:35:21,280 20 minutes to go. 825 00:35:21,280 --> 00:35:23,120 AUDRA: Where's my cream? Where's my cream? 826 00:35:24,080 --> 00:35:26,320 CALLUM: Oh, Snezza, what a move. Bring it on. 827 00:35:26,320 --> 00:35:30,000 DECLAN: Mandolin. No, no time for that. 828 00:35:30,000 --> 00:35:33,200 I thought that I had plenty of time, but I'm stressing out. 829 00:35:33,200 --> 00:35:37,600 I'm nervous, I know I don't want to go home today. 830 00:35:37,600 --> 00:35:40,400 You know, being in a kitchen, that's my happy place. 831 00:35:40,400 --> 00:35:43,080 It's taken me a long time to get where I am. 832 00:35:43,080 --> 00:35:45,760 But I never gave up. 833 00:35:45,760 --> 00:35:48,960 So I'm fighting for my place in this competition. 834 00:35:48,960 --> 00:35:50,600 I've managed to do this emulsion, 835 00:35:50,600 --> 00:35:53,840 and I'm just going to mix that with the slaw. 836 00:35:53,840 --> 00:35:55,320 These bad boys. 837 00:35:55,320 --> 00:35:57,440 And now I need to really focus on these 838 00:35:57,440 --> 00:36:01,520 offal skewers with chicken liver, beef tongue and fig 839 00:36:01,520 --> 00:36:04,360 with this nice sticky vino cotto glaze. 840 00:36:04,360 --> 00:36:06,640 I just really need to nail the cook on this. 841 00:36:06,640 --> 00:36:07,680 God. 842 00:36:08,680 --> 00:36:10,160 LAURA: Benny, how are you going? 843 00:36:11,280 --> 00:36:13,800 You've got... Oh, God. Under 20 minutes. 844 00:36:14,840 --> 00:36:16,360 Huh? Under 20. 845 00:36:17,640 --> 00:36:19,080 I'm feeling the heat. This is full-on, man. 846 00:36:19,080 --> 00:36:21,440 I don't normally cook, like, this quickly in here. 847 00:36:21,440 --> 00:36:22,960 (LAUGHS NERVOUSLY) 848 00:36:22,960 --> 00:36:24,480 I've got so much to do. 849 00:36:24,480 --> 00:36:26,720 I haven't even started on my ocean trout. 850 00:36:26,720 --> 00:36:28,560 I need to make sure it's a nice, clean fillet. 851 00:36:28,560 --> 00:36:29,920 There's no bones. 852 00:36:29,920 --> 00:36:31,680 It's time consuming and fiddly, 853 00:36:31,680 --> 00:36:34,680 and I'm thinking I could have gone 15, 20 minutes earlier 854 00:36:34,680 --> 00:36:36,360 and cooked a beautiful quail dish 855 00:36:36,360 --> 00:36:38,360 with plenty of time to get it all done. 856 00:36:38,360 --> 00:36:42,120 So I really hope I don't regret my decision to wait that long. 857 00:36:48,760 --> 00:36:50,120 LAURA: Come on, Benny! 858 00:36:50,120 --> 00:36:52,960 BEN: Less than 20 minutes to go. I've got no time to waste. 859 00:36:52,960 --> 00:36:54,040 To make the sauce, 860 00:36:54,040 --> 00:36:55,840 I want to use some of the shellfish reduction 861 00:36:55,840 --> 00:36:58,000 from cooking the pipis and mussels, 862 00:36:58,000 --> 00:36:59,680 and the parsnip puree is cooking away. 863 00:36:59,680 --> 00:37:00,760 I need to get on to the fish. 864 00:37:00,760 --> 00:37:03,440 So I'm really racing to get this fillet off the ocean trout. 865 00:37:03,440 --> 00:37:05,280 To pull the pin bones out of the fillet 866 00:37:05,280 --> 00:37:06,680 is actually quite tedious. 867 00:37:06,680 --> 00:37:08,400 Normally, you can pull the whole bones out, 868 00:37:08,400 --> 00:37:10,120 but I've just cut it into pieces, 869 00:37:10,120 --> 00:37:12,680 so I've got to go and pull a little half bone out there, 870 00:37:12,680 --> 00:37:14,800 a third of a bone here, a big bone there. 871 00:37:14,800 --> 00:37:16,960 I'm hoping there's not a little bone hiding in there somewhere. 872 00:37:16,960 --> 00:37:18,640 So this is going to cost me a bit of time. 873 00:37:18,640 --> 00:37:20,800 And time is one thing I do not have. 874 00:37:20,800 --> 00:37:22,320 LAURA: Benny, just keep going. 875 00:37:24,200 --> 00:37:27,680 Top 10 in your sights and just 10 minutes ago. 876 00:37:27,680 --> 00:37:29,240 LAURA: Whoo! Come on, team. 877 00:37:33,400 --> 00:37:35,400 The tarts are almost ready. 878 00:37:35,400 --> 00:37:37,920 I'm going to pull them out and start plating any second. 879 00:37:37,920 --> 00:37:39,720 So we're... We're there. 880 00:37:41,520 --> 00:37:43,000 Finally, the tarts are ready. 881 00:37:43,000 --> 00:37:46,080 I need to assemble. I need to make it look beautiful. 882 00:37:46,080 --> 00:37:50,120 I'm layering in that caramelised onion cream. 883 00:37:50,120 --> 00:37:52,400 I've got these beautiful sweet breads, 884 00:37:52,400 --> 00:37:55,480 the grapes, my parsnip crisp. 885 00:37:55,480 --> 00:37:58,360 Finishing with that bone marrow sauce. 886 00:37:58,360 --> 00:38:01,800 You're cooking with Maggie Beer's favourite ingredients. 887 00:38:01,800 --> 00:38:04,520 Do her proud. Five minutes to go. 888 00:38:04,520 --> 00:38:06,200 LAURA: Come on, guys! 889 00:38:06,200 --> 00:38:08,800 Come on, Deps! 890 00:38:08,800 --> 00:38:10,680 I am very nervous 891 00:38:10,680 --> 00:38:13,720 because I've never made anything like this before, 892 00:38:13,720 --> 00:38:18,800 so I just don't know if my dish has that depth of flavour 893 00:38:18,800 --> 00:38:21,720 and it's extremely risky. 894 00:38:21,720 --> 00:38:25,600 So, yeah, I don't know if making this curry was the best decision. 895 00:38:28,760 --> 00:38:30,480 CALLUM: At the start of this cook, 896 00:38:30,480 --> 00:38:32,120 I had a very conscious decision 897 00:38:32,120 --> 00:38:34,600 to go for more time and less ingredients. 898 00:38:34,600 --> 00:38:36,800 I do think I made the right call, 899 00:38:36,800 --> 00:38:39,440 because I've been able to get everything on the plate, 900 00:38:39,440 --> 00:38:40,520 that verjuice parfait, 901 00:38:40,520 --> 00:38:43,320 and I'm going to top it with some of that black grape, 902 00:38:43,320 --> 00:38:45,280 fig and verjuice sorbet. 903 00:38:45,280 --> 00:38:48,480 Around that goes some of the beetroot and verjuice granita. 904 00:38:48,480 --> 00:38:50,440 And finally I'm going to top it with 905 00:38:50,440 --> 00:38:53,000 that vine-leaf-shaped biscuit and the beetroot leaf powder. 906 00:38:53,000 --> 00:38:56,120 So, yeah, I think in the battle of time versus ingredients 907 00:38:56,120 --> 00:38:57,760 I think time was the way to go. 908 00:38:57,760 --> 00:39:00,040 LAURA: Beautiful, Callum. Beautiful. 909 00:39:01,960 --> 00:39:04,960 DECLAN: Ouch! Come on, Decky. Come on. 910 00:39:04,960 --> 00:39:07,320 I'm really cutting it fine here, 911 00:39:07,320 --> 00:39:08,960 but it's starting to look good. 912 00:39:08,960 --> 00:39:13,320 I've got my fresh, punchy, crunchy slaw with the emulsion. 913 00:39:13,320 --> 00:39:17,040 I'm really hoping that this emulsion is going to bring this dish together 914 00:39:17,040 --> 00:39:18,880 the way Andy and Maggie wanted. 915 00:39:18,880 --> 00:39:23,280 It's been such a special cook today having Maggie in the kitchen. 916 00:39:23,280 --> 00:39:24,680 One minute to go. 917 00:39:24,680 --> 00:39:26,240 (CHEERING) 918 00:39:32,000 --> 00:39:33,160 BEN: Everything's a blur. 919 00:39:33,160 --> 00:39:34,920 I've got no idea what I'm doing. 920 00:39:39,160 --> 00:39:41,760 I definitely had to rush the dish more than I wanted to. 921 00:39:41,760 --> 00:39:43,560 I thought it was enough time. 922 00:39:43,560 --> 00:39:44,880 So this is not ideal. 923 00:39:46,880 --> 00:39:50,920 This is the dish to get you into the top 10... 924 00:39:50,920 --> 00:39:54,200 JUDGES: Nine, eight, seven, 925 00:39:54,200 --> 00:39:57,440 six, five, four, 926 00:39:57,440 --> 00:40:01,240 three, two, one! 927 00:40:01,240 --> 00:40:03,280 That's it! 928 00:40:03,280 --> 00:40:04,760 Wow. DECLAN: Wowee. 929 00:40:06,280 --> 00:40:07,640 BOTH: Well done. 930 00:40:09,120 --> 00:40:11,400 Oh, that was close. 931 00:40:11,400 --> 00:40:12,840 Oh, I feel relieved. 932 00:40:12,840 --> 00:40:16,400 This dish probably never exists anywhere in the universe. 933 00:40:16,400 --> 00:40:18,440 So, big risks can be big rewards. 934 00:40:18,440 --> 00:40:21,760 And it is a huge reward making it into the top 10. 935 00:40:32,800 --> 00:40:35,040 One of my favourite challenges 936 00:40:35,040 --> 00:40:37,600 with one of my favourite people, Maggie Beer. 937 00:40:37,600 --> 00:40:39,200 Thank you so much for coming in. 938 00:40:39,200 --> 00:40:40,560 And the age-old question, 939 00:40:40,560 --> 00:40:45,120 what do our contestants value more - time or ingredients? 940 00:40:45,120 --> 00:40:48,440 But no matter how much time or ingredients they picked, 941 00:40:48,440 --> 00:40:51,280 their biggest challenge was trying to impress you, Maggie. 942 00:40:51,280 --> 00:40:54,000 JEAN-CHRISTOPHE: Yes, I agree. I'm such an ogre. 943 00:40:54,000 --> 00:40:56,000 Please! Can't you tell? 944 00:40:56,000 --> 00:40:57,880 I reckon we get the first dish in. 945 00:41:04,400 --> 00:41:06,320 Hi, Callum. Hello, everyone. 946 00:41:08,200 --> 00:41:11,040 SOFIA: Wow. JUDGES: Oh! 947 00:41:11,040 --> 00:41:12,920 Caught our eye! 948 00:41:14,360 --> 00:41:17,720 Righty-oh, Callum, what's the dish? 949 00:41:17,720 --> 00:41:19,360 All Things Verjuice. 950 00:41:20,600 --> 00:41:23,560 So it's a beetroot verjuice granita around the outside of the plate. 951 00:41:23,560 --> 00:41:25,160 A verjuice parfait on the bottom there. 952 00:41:25,160 --> 00:41:28,560 On top of that is black grape and verjuice sorbet. 953 00:41:28,560 --> 00:41:30,280 And then on the top, it's vine leaf. 954 00:41:30,280 --> 00:41:33,040 I've hit it with dehydrated beetroot leaves. 955 00:41:33,040 --> 00:41:35,320 The old celebration of verjuice dessert, Callum. 956 00:41:35,320 --> 00:41:37,120 You've chosen all the ingredients today, Maggie. 957 00:41:37,120 --> 00:41:39,440 But we don't mind it. We don't mind it. 958 00:41:39,440 --> 00:41:41,080 We accept it. 959 00:41:41,080 --> 00:41:43,920 Callum, what would it mean for you to make top 10? 960 00:41:43,920 --> 00:41:48,080 Top 10 is the ultimate milestone of kind of feeling like you've made it. 961 00:41:48,080 --> 00:41:50,080 Confident that this dish will get you there? 962 00:41:51,840 --> 00:41:53,280 You can never be too confident. 963 00:41:53,280 --> 00:41:55,360 I do think that the last handful of challenges, 964 00:41:55,360 --> 00:41:57,280 there hasn't been, like, bad dishes. 965 00:41:57,280 --> 00:41:59,040 You know, the people that are going home at the moment 966 00:41:59,040 --> 00:42:01,320 are like doing very minor, little slip-ups. 967 00:42:01,320 --> 00:42:04,720 So, yeah, I think it's a good dish, but who knows? 968 00:42:04,720 --> 00:42:06,960 Well, Callum, we're all looking forward to tasting 969 00:42:06,960 --> 00:42:08,760 a celebration of verjuice. 970 00:42:08,760 --> 00:42:10,600 Cool. Thanks, everyone. 971 00:42:10,600 --> 00:42:13,760 JEANÐCHRISTOPHE: Thank you so much. SOFIA: Thanks, Callum. 972 00:42:13,760 --> 00:42:16,040 Wow, look at it. Whoa! 973 00:42:16,040 --> 00:42:18,680 I want to wear it. Great hat. 974 00:42:33,560 --> 00:42:34,880 Wow! 975 00:42:37,120 --> 00:42:38,280 Oof! 976 00:42:45,160 --> 00:42:46,960 Alright, Maggie, so Callum was clever 977 00:42:46,960 --> 00:42:49,680 because he knows that the way to your heart is through verjuice. 978 00:42:49,680 --> 00:42:51,000 So, tell us, was it a hit? 979 00:42:52,600 --> 00:42:54,800 It was a hit. It was a hit. 980 00:42:54,800 --> 00:42:56,520 Yeah! It was a hit. 981 00:42:57,600 --> 00:43:00,720 You know, to be given a dessert like this that's so pretty... 982 00:43:00,720 --> 00:43:02,440 It is pretty. It is very pretty. 983 00:43:02,440 --> 00:43:04,760 ..and with all those different elements, 984 00:43:04,760 --> 00:43:06,280 it was like a progression. 985 00:43:06,280 --> 00:43:07,840 The richness of the parfait, 986 00:43:07,840 --> 00:43:11,320 but still that, you know, piquancy that comes, 987 00:43:11,320 --> 00:43:14,200 that flavour of the beetroot with the verjuice, 988 00:43:14,200 --> 00:43:17,680 the fineness of that little biscuit, 989 00:43:17,680 --> 00:43:22,360 the grape leaf that looked like a maple leaf was fantastic. 990 00:43:22,360 --> 00:43:24,360 All of the elements were perfect. 991 00:43:26,040 --> 00:43:27,800 That was absolutely divine. 992 00:43:27,800 --> 00:43:32,680 And I feel like I've just had a beautiful, cool summer drink. 993 00:43:32,680 --> 00:43:34,680 Like, that's how his desserts always leave me. 994 00:43:34,680 --> 00:43:39,680 Just so refreshing. And the sugar balance is so perfect. 995 00:43:39,680 --> 00:43:44,960 His flavours and how he plates them up are just so different. 996 00:43:44,960 --> 00:43:47,280 And he's continuing to raise the bar 997 00:43:47,280 --> 00:43:50,520 on being able to accomplish balance in those flavours. 998 00:43:50,520 --> 00:43:52,320 SOFIA: It's always a surprise. Yeah. 999 00:43:52,320 --> 00:43:55,200 Callum is just a flavour master and he's proven it once again. 1000 00:43:55,200 --> 00:43:56,960 Yeah, I agree. 1001 00:44:01,240 --> 00:44:04,680 This dish is what stands between me and top 10. 1002 00:44:04,680 --> 00:44:06,440 ANDY: Deckers! SOFIA: Hi, Deckers. 1003 00:44:06,440 --> 00:44:10,000 Winning MasterChef Australia, it's everything I've ever dreamed of, 1004 00:44:10,000 --> 00:44:13,320 and then opening up that restaurant one day, 1005 00:44:13,320 --> 00:44:14,960 showcasing dishes like this. 1006 00:44:18,280 --> 00:44:20,840 So, yeah, I'm sweating buckets. 1007 00:44:20,840 --> 00:44:22,200 I'm nervous. 1008 00:44:35,080 --> 00:44:36,520 Declan, what have you cooked? 1009 00:44:36,520 --> 00:44:41,000 These are my Inside Out Skewers with a vino cotto glaze. 1010 00:44:41,000 --> 00:44:44,640 And then I've got a radicchio slaw. 1011 00:44:44,640 --> 00:44:48,400 Deckers, I sense a little nervous crackle there in your voice. 1012 00:44:48,400 --> 00:44:49,560 Yeah. 1013 00:44:49,560 --> 00:44:53,520 I think there's always just a little bit of lack of confidence there. 1014 00:44:53,520 --> 00:44:57,040 Well, Declan, your nerves just show that you care. 1015 00:44:57,040 --> 00:44:59,840 We're going to taste your dish now. Thank you, guys. ANDY: Cheers, mate. 1016 00:44:59,840 --> 00:45:01,360 POH and MAGGIE: Thanks, Declan. Enjoy. 1017 00:45:01,360 --> 00:45:03,320 JEAN-CHRISTOPHE: Thank you, Declan. Thank you. 1018 00:45:36,120 --> 00:45:40,440 Um, to be honest, it feels like we've got skewer and slaw 1019 00:45:40,440 --> 00:45:42,880 and nothing really in between. 1020 00:45:42,880 --> 00:45:47,520 What I wanted from the dish was kind of what we're trying to convey with him. 1021 00:45:47,520 --> 00:45:49,440 Some sort of fat. 1022 00:45:49,440 --> 00:45:51,120 He talked about this emulsion 1023 00:45:51,120 --> 00:45:53,960 and he's kind of lightly dressed, the slaw in that, 1024 00:45:53,960 --> 00:45:56,720 whereas I feel like it needed to be a sauce 1025 00:45:56,720 --> 00:45:58,800 so that all of the skewer work, 1026 00:45:58,800 --> 00:46:03,760 we could have kind of dug around in the slaw and in the sauce, 1027 00:46:03,760 --> 00:46:06,200 and that would have made the whole dish much more complete. 1028 00:46:07,720 --> 00:46:09,680 JEAN-CHRISTOPHE: When you're dealing with livers, 1029 00:46:09,680 --> 00:46:12,800 you need to have something very dominant in the palate 1030 00:46:12,800 --> 00:46:15,760 to match the strength of the offals, 1031 00:46:15,760 --> 00:46:18,120 and, for me, the slaw is too light for it. 1032 00:46:19,560 --> 00:46:22,600 There was a lack of lusciousness about that slaw. 1033 00:46:22,600 --> 00:46:26,200 You know, we talked about fat - I wanted more. 1034 00:46:26,200 --> 00:46:28,920 POH: It ends up being a very basic dish for me. 1035 00:46:28,920 --> 00:46:33,960 And compared to everyone today, I think he is in the woods. 1036 00:46:38,080 --> 00:46:40,640 ANDY: Jamie! What have you made? 1037 00:46:40,640 --> 00:46:42,080 Charred and roasted chicken. 1038 00:46:44,520 --> 00:46:48,040 Well, I thought the chicken was really nicely cooked. 1039 00:46:48,040 --> 00:46:49,120 I loved the parsnip, 1040 00:46:49,120 --> 00:46:52,600 because it's one of my favourite, favourite things, 1041 00:46:52,600 --> 00:46:55,960 and the freshness of the beetroot, so there's a lot I like about it. 1042 00:46:55,960 --> 00:46:57,440 Yeah. 1043 00:47:01,480 --> 00:47:06,200 Snez, what did you make? Egg raviolo with onion sauce. 1044 00:47:06,200 --> 00:47:08,080 I also have confit egg. 1045 00:47:09,280 --> 00:47:10,960 POH: I think Snez has done a really good job. 1046 00:47:10,960 --> 00:47:13,960 Obviously the yolk was a success, so that's fantastic. 1047 00:47:13,960 --> 00:47:15,640 Beautiful ricotta. 1048 00:47:15,640 --> 00:47:17,720 And I think her pasta work was lovely. 1049 00:47:20,760 --> 00:47:22,320 Alana, what have you made? 1050 00:47:22,320 --> 00:47:25,760 So I've made a ginger and lemon biscuit tart 1051 00:47:25,760 --> 00:47:27,960 with a diplomat cream, 1052 00:47:27,960 --> 00:47:29,800 a vincotto ice-cream 1053 00:47:29,800 --> 00:47:31,920 and a fresh grape sauce for you. 1054 00:47:34,200 --> 00:47:35,400 Mm! 1055 00:47:35,400 --> 00:47:37,200 POH: I hear happy sounds coming from Maggie. 1056 00:47:37,200 --> 00:47:38,560 (LAUGHS) 1057 00:47:38,560 --> 00:47:40,960 ANDY: That vincotto ice-cream could be 1058 00:47:40,960 --> 00:47:43,880 one of the best things I've had this year. 1059 00:47:43,880 --> 00:47:45,840 Oh, that's huge! I loved that. 1060 00:47:45,840 --> 00:47:48,160 Like, it's perfect. Mm. 1061 00:47:48,160 --> 00:47:51,800 And what a great day to pull it out with you in the house. 1062 00:47:51,800 --> 00:47:54,000 And, you know, taking a risk 1063 00:47:54,000 --> 00:47:57,040 and going the earliest of all of our contestants. 1064 00:47:57,040 --> 00:47:59,160 And she made use of her time so well. 1065 00:48:00,320 --> 00:48:02,400 One of my favourite things about that dish was 1066 00:48:02,400 --> 00:48:06,320 just hearing Maggie's happy noises when she ate. 1067 00:48:10,200 --> 00:48:12,640 (JUDGES GREET SARAH) 1068 00:48:19,960 --> 00:48:22,120 Sarah, that looks OFFALLY good. What did you make? 1069 00:48:23,880 --> 00:48:28,200 I have made an offal and caramelised onion tart. 1070 00:48:29,200 --> 00:48:31,320 Well, Sarah, I know I, for one, am very excited 1071 00:48:31,320 --> 00:48:33,840 to try your offal tart, and I'm pretty sure Maggie is too. 1072 00:48:33,840 --> 00:48:35,560 Absolutely. So we're going to get into it. 1073 00:48:35,560 --> 00:48:38,240 Awesome. Thanks, Sarah. JEAN-CHRISTOPHE: Thank you. 1074 00:48:38,240 --> 00:48:40,600 Ooh-ooh! I want the offal! 1075 00:48:41,920 --> 00:48:43,360 There you go, Maggie. That's for you. 1076 00:48:43,360 --> 00:48:44,960 That's mine! 1077 00:49:09,880 --> 00:49:14,360 Well, there's not much left, that tells you I loved it. 1078 00:49:16,000 --> 00:49:18,480 The sweetbread was just perfectly cooked. 1079 00:49:18,480 --> 00:49:20,320 I loved that pop of the grape... 1080 00:49:21,520 --> 00:49:24,240 ..the caramelised onion that agrodolce. 1081 00:49:24,240 --> 00:49:28,440 And the sauce I thought might be too rich, but it wasn't. 1082 00:49:28,440 --> 00:49:30,760 And the crispness and flakiness of the pastry... 1083 00:49:30,760 --> 00:49:32,280 I loved it. Yes. 1084 00:49:32,280 --> 00:49:33,720 And so thin. Yeah. 1085 00:49:33,720 --> 00:49:36,000 She did a good job of lining that. 1086 00:49:36,000 --> 00:49:38,800 I think she's absolutely crushed it. Yeah, agreed. 1087 00:49:45,480 --> 00:49:50,800 DEPINDER: I waited so long, but I never got my ideal pantry, 1088 00:49:50,800 --> 00:49:52,960 so I just don't know 1089 00:49:52,960 --> 00:49:55,920 if the judges are going to get that depth of flavour in the curry. 1090 00:49:55,920 --> 00:49:58,240 JUDGES: Hi, Depinder. 1091 00:49:59,760 --> 00:50:02,920 POH: One of our last two daredevils. 1092 00:50:05,200 --> 00:50:07,600 Depinder, what have you cooked? 1093 00:50:08,560 --> 00:50:10,880 So I've made a smoked chicken cafreal 1094 00:50:10,880 --> 00:50:12,520 with a flaky paratha 1095 00:50:12,520 --> 00:50:16,600 and a tangy onion herb chutney condiment. 1096 00:50:18,040 --> 00:50:21,240 Well, a curry and bread in 45 minutes is extremely brave, 1097 00:50:21,240 --> 00:50:24,040 and I know Maggie's looking forward to trying this one, so we'll taste. 1098 00:50:24,040 --> 00:50:25,400 JUDGES: Thank you. Thanks so much. 1099 00:50:25,400 --> 00:50:27,240 Thank you, guys. Enjoy. 1100 00:50:29,280 --> 00:50:31,400 So let's have a look. OK... 1101 00:50:35,440 --> 00:50:36,680 So the big question is... 1102 00:50:37,880 --> 00:50:40,400 Is the curry going to have enough flavour in it? 1103 00:51:18,760 --> 00:51:20,760 That is mind boggling. 1104 00:51:22,440 --> 00:51:25,160 Like, I know she had a lot of ingredients to play with, 1105 00:51:25,160 --> 00:51:28,720 but not specific spices that she would normally go for. 1106 00:51:28,720 --> 00:51:32,560 And, boy oh boy, she packed that full of flavour. 1107 00:51:33,880 --> 00:51:38,040 The smoking the chicken gives that such a high level of substance. 1108 00:51:38,040 --> 00:51:39,800 And what about the bread? 1109 00:51:39,800 --> 00:51:42,920 That is one of the best roti-style breads I've had in here. 1110 00:51:42,920 --> 00:51:44,280 Yeah. I agree. 1111 00:51:44,280 --> 00:51:46,840 It's flaky. It's perfectly cooked. 1112 00:51:46,840 --> 00:51:48,960 SOFIA: I think you really do get that smokiness. 1113 00:51:48,960 --> 00:51:51,600 And then what sort of backs that up is that pepper that's in there 1114 00:51:51,600 --> 00:51:53,320 because that's the last thing you feel. 1115 00:51:53,320 --> 00:51:54,840 It's that lovely warming hum. 1116 00:51:54,840 --> 00:51:58,640 Developing those layers in the curry in 45 minutes - 1117 00:51:58,640 --> 00:52:01,720 I couldn't do it in twice the time. 1118 00:52:02,720 --> 00:52:05,560 It's just so good. JEAN-CHRISTOPHE: It was actually. 1119 00:52:05,560 --> 00:52:08,960 You know what I do if I go somewhere and I absolutely love it? 1120 00:52:10,760 --> 00:52:12,240 Have you heard of goody bags? 1121 00:52:12,240 --> 00:52:14,680 Or doggy bags, whatever you call it. 1122 00:52:14,680 --> 00:52:16,840 This is going to go to my wife when I go back home. 1123 00:52:17,840 --> 00:52:19,560 Oh, my God. Ah! 1124 00:52:22,720 --> 00:52:25,320 Audra. What did you make? 1125 00:52:25,320 --> 00:52:29,080 Fresh ricotta and caramelised fig tarts. 1126 00:52:29,080 --> 00:52:31,000 Uh, you're a huge fan of Maggie. 1127 00:52:31,000 --> 00:52:34,160 What's it like cooking a dish for her? 1128 00:52:34,160 --> 00:52:36,800 Uh... I just... It's... 1129 00:52:36,800 --> 00:52:40,040 You just bring the emotions out of me. 1130 00:52:40,040 --> 00:52:42,600 And this is what you do to people... Oh. 1131 00:52:42,600 --> 00:52:44,480 You've given me goose bumps. 1132 00:52:45,680 --> 00:52:49,560 I think it means a lot to Maggie. She's going to taste your dish now. 1133 00:52:49,560 --> 00:52:50,840 Thank you. Thank you. 1134 00:52:52,320 --> 00:52:56,880 She had a lot of time, and I think Audra has done a fabulous job. 1135 00:52:56,880 --> 00:53:00,840 The pastry is a delight. It's crunchy. It's very thin. 1136 00:53:00,840 --> 00:53:03,880 And the ricotta is quite fresh. 1137 00:53:03,880 --> 00:53:05,520 It is very good. 1138 00:53:08,440 --> 00:53:09,520 Andre. Andre. 1139 00:53:09,520 --> 00:53:10,840 What's the dish? 1140 00:53:10,840 --> 00:53:13,200 It's supreme of chicken with a ginger veloute 1141 00:53:13,200 --> 00:53:17,600 and a agrodolce of ox tongue and zucchini. 1142 00:53:19,720 --> 00:53:21,880 POH: My chicken was perfect, 1143 00:53:21,880 --> 00:53:23,680 like so succulent. 1144 00:53:25,160 --> 00:53:28,360 It's a funny dish because it's kind of got Asian notes 1145 00:53:28,360 --> 00:53:30,240 because of the ginger. 1146 00:53:30,240 --> 00:53:32,920 It's really lovely. I love the vegetables. 1147 00:53:32,920 --> 00:53:36,720 Everything's sort of tender but still a little crunchy. 1148 00:53:36,720 --> 00:53:37,880 I think he's done a great job. 1149 00:53:45,120 --> 00:53:48,360 BEN: It was one of the most hectic cooks I've had in this kitchen. 1150 00:53:49,600 --> 00:53:50,840 Hello, mate. Hello. 1151 00:53:50,840 --> 00:53:52,400 The whole thing's a blur, 1152 00:53:52,400 --> 00:53:54,640 so I don't really know what I've done. 1153 00:53:54,640 --> 00:53:56,280 And at this stage of the competition, 1154 00:53:56,280 --> 00:53:57,920 you can go home for the smallest thing. 1155 00:53:59,760 --> 00:54:04,000 Ben, you were the last man standing. What did you make? 1156 00:54:04,000 --> 00:54:06,480 I made pan-roasted ocean trout 1157 00:54:06,480 --> 00:54:10,120 with shellfish, charred zucchini, parsnip puree 1158 00:54:10,120 --> 00:54:12,200 and a verjus parsley sauce. 1159 00:54:13,440 --> 00:54:17,200 Was that tough to wait all the way to the end? 1160 00:54:17,200 --> 00:54:18,640 Yeah, it was really weird, actually. 1161 00:54:18,640 --> 00:54:20,320 Like, when you can hear it all going on behind you 1162 00:54:20,320 --> 00:54:21,880 and you can smell it all happening. Yeah. 1163 00:54:21,880 --> 00:54:23,600 I was very tempted, but then I thought, 1164 00:54:23,600 --> 00:54:25,640 "Ah, the seafood can only be another five minutes away," 1165 00:54:25,640 --> 00:54:27,520 and so I took the chance on that, I guess. 1166 00:54:28,640 --> 00:54:30,280 What's the goal for you to get out of this, 1167 00:54:30,280 --> 00:54:31,440 you know, after this competition? 1168 00:54:31,440 --> 00:54:34,440 Yeah. So, I mean, I've cooked professionally for a few years, 1169 00:54:34,440 --> 00:54:35,800 but in the last couple of years I haven't, 1170 00:54:35,800 --> 00:54:36,880 I've been doing family stuff, 1171 00:54:36,880 --> 00:54:39,840 and I kind of almost lost the mojo, you know, a bit. 1172 00:54:39,840 --> 00:54:42,480 Being back in here is just, like, really lighting that fire again. 1173 00:54:42,480 --> 00:54:43,920 It's just like it's right back. 1174 00:54:43,920 --> 00:54:45,760 I've got, you know, a few ideas 1175 00:54:45,760 --> 00:54:48,360 that I think can probably come to fruition from getting this far. 1176 00:54:48,360 --> 00:54:49,800 and certainly if I can get to the end. 1177 00:54:51,640 --> 00:54:54,800 I think you took a big risk. You know that. We know that. 1178 00:54:54,800 --> 00:54:56,760 I hope it's paid off. Thanks. 1179 00:55:07,880 --> 00:55:09,320 Thanks, guys. Thanks, Ben. 1180 00:55:09,320 --> 00:55:11,240 MAGGIE: Thanks, Ben. JEAN-CHRISTOPHE: Thank you, Ben. 1181 00:55:12,920 --> 00:55:15,560 SOFIA: It definitely looks like a complete dish. 1182 00:55:16,960 --> 00:55:19,320 I think this is an interesting choice of dish 1183 00:55:19,320 --> 00:55:21,160 for the amount of time that he had. 1184 00:55:22,360 --> 00:55:24,200 If I put myself in his shoes 1185 00:55:24,200 --> 00:55:26,240 and I was dead keen on using seafood, 1186 00:55:26,240 --> 00:55:29,120 I probably would have gone, like, light and fresh and vibrant. 1187 00:55:29,120 --> 00:55:34,320 So I'm interested to see how it eats, but I'm worried for him. 1188 00:56:14,840 --> 00:56:19,360 I think, Ben, 40 minutes to make a dish like this... 1189 00:56:19,360 --> 00:56:21,480 Um, I think it takes a lot of courage. 1190 00:56:22,680 --> 00:56:25,040 The fish was cooked impeccably. 1191 00:56:25,040 --> 00:56:27,520 I think considering the size of the fish, 1192 00:56:27,520 --> 00:56:29,600 that he had to fillet it very quickly, 1193 00:56:29,600 --> 00:56:31,440 to keep it nice and pink 1194 00:56:31,440 --> 00:56:34,240 and the skin well retrieved was a formula. 1195 00:56:34,240 --> 00:56:38,400 And I think all the shellfish together also was very brave. 1196 00:56:38,400 --> 00:56:41,720 The white wine sauce reduced with the shellfish stock, 1197 00:56:41,720 --> 00:56:43,480 gave a bit of acidity to the dish. 1198 00:56:43,480 --> 00:56:48,320 But I would have liked the parsnip to be less liquid 1199 00:56:48,320 --> 00:56:51,080 and sadly it's missing some freshness. 1200 00:56:52,800 --> 00:56:56,080 I wanted zing, I wanted freshness, I want a texture, 1201 00:56:56,080 --> 00:56:59,680 but instead it's quite on the heavy side. 1202 00:56:59,680 --> 00:57:01,080 I've got parsnip puree, 1203 00:57:01,080 --> 00:57:04,080 which has been cooked down in a lot of fat and milk - 1204 00:57:04,080 --> 00:57:05,960 same with the butter sauce. 1205 00:57:05,960 --> 00:57:07,960 So I'm a little bit worried for Ben 1206 00:57:07,960 --> 00:57:11,640 because, for me, I wish that he had a little bit more time 1207 00:57:11,640 --> 00:57:13,320 just to finesse. 1208 00:57:13,320 --> 00:57:15,680 My ocean trout was cooked perfectly. 1209 00:57:15,680 --> 00:57:17,840 But just think how fresh 1210 00:57:17,840 --> 00:57:21,920 if he had have used those sorrel leaves with the fish. 1211 00:57:21,920 --> 00:57:25,640 You know, that would have really given us that lovely zing. 1212 00:57:34,120 --> 00:57:38,400 Maggie, how do you think everyone did? 1213 00:57:38,400 --> 00:57:43,520 I loved that each of you went to all these ingredients of mine 1214 00:57:43,520 --> 00:57:45,360 with such gusto. 1215 00:57:45,360 --> 00:57:49,360 You wanted to please me, and that made me very proud. 1216 00:57:49,360 --> 00:57:51,520 I loved your creativity. 1217 00:57:51,520 --> 00:57:54,400 And again, I've learned from you. 1218 00:57:56,760 --> 00:57:58,080 Well, we love you, Maggie. 1219 00:57:58,080 --> 00:58:00,760 So, please, everyone, put your hands together 1220 00:58:00,760 --> 00:58:02,240 for Madame Maggie Beer! 1221 00:58:09,520 --> 00:58:13,600 With top 10 at stake and Maggie Beer in the kitchen, 1222 00:58:13,600 --> 00:58:17,880 you had every reason to go all out today, 1223 00:58:17,880 --> 00:58:20,200 and four of you went above and beyond. 1224 00:58:24,280 --> 00:58:26,640 Sarah! Oh, wow. 1225 00:58:26,640 --> 00:58:32,840 You took a risk working with offal and, boy oh boy, did it pay off. 1226 00:58:32,840 --> 00:58:34,800 Callum. 1227 00:58:34,800 --> 00:58:38,840 If ever there was a way to win Maggie over, 1228 00:58:38,840 --> 00:58:40,480 it was with verjus. 1229 00:58:40,480 --> 00:58:43,800 But it's what you did with it today that stole her heart. 1230 00:58:43,800 --> 00:58:45,120 Well done. 1231 00:58:45,120 --> 00:58:47,040 Depinder. Oh! 1232 00:58:47,040 --> 00:58:50,720 That curry was stuffed with silly amounts of flavour. 1233 00:58:50,720 --> 00:58:53,440 We absolutely frothed it. 1234 00:58:53,440 --> 00:58:55,080 And... 1235 00:58:55,080 --> 00:58:56,400 ..Alana. 1236 00:58:57,720 --> 00:58:59,800 That vino cotto ice-cream, 1237 00:58:59,800 --> 00:59:01,920 that was outrageously good. 1238 00:59:03,520 --> 00:59:05,160 Well done, all of you. You're safe. 1239 00:59:15,000 --> 00:59:19,360 SOFIA: Sadly, one of you is going to fall just shy of the top 10. 1240 00:59:21,440 --> 00:59:24,080 If I call your name, please step forward. 1241 00:59:28,040 --> 00:59:29,600 Declan. 1242 00:59:32,520 --> 00:59:33,520 And Ben. 1243 00:59:33,520 --> 00:59:35,320 SNEZ: (GASPS) Oh, my God, Ben. 1244 00:59:39,280 --> 00:59:41,040 Good luck, mate. Good luck, mate. 1245 00:59:41,040 --> 00:59:42,360 Declan... 1246 00:59:43,920 --> 00:59:48,400 The slaw was lacklustre and your dish really needed a sauce. 1247 00:59:49,360 --> 00:59:50,600 Ben... 1248 00:59:51,880 --> 00:59:53,560 ..your dish needed freshness, 1249 00:59:53,560 --> 00:59:56,520 and you had the least amount of time to work with, 1250 00:59:56,520 --> 00:59:58,400 and I'm sorry to say it showed on the plate. 1251 01:00:00,640 --> 01:00:03,240 So both of your dishes had flaws. 1252 01:00:05,000 --> 01:00:08,760 But the difference between the two was that one felt complete 1253 01:00:08,760 --> 01:00:09,960 and one didn't. 1254 01:00:13,560 --> 01:00:17,960 Which is why I'm so sorry to say... 1255 01:00:17,960 --> 01:00:20,920 ..Declan, you're going home. 1256 01:00:20,920 --> 01:00:22,680 Sorry, buddy. No worries. 1257 01:00:27,080 --> 01:00:31,320 Declan. Mate, you came in here to regain your confidence. 1258 01:00:31,320 --> 01:00:34,200 And trust me, you have done just that. 1259 01:00:34,200 --> 01:00:35,840 Yeah. 1260 01:00:35,840 --> 01:00:39,840 Declan is your name. Cooking is definitely your game. 1261 01:00:39,840 --> 01:00:41,000 Yeah. 1262 01:00:44,560 --> 01:00:46,000 I came here to win. 1263 01:00:46,960 --> 01:00:48,480 But I think, looking at it now, 1264 01:00:48,480 --> 01:00:52,920 I came here to bring joy and put smiles on everyone's faces. 1265 01:00:52,920 --> 01:00:56,440 But, you know, it's not the end. 1266 01:00:56,440 --> 01:00:58,360 It is just the beginning for me. 1267 01:00:58,360 --> 01:01:00,720 I think I'm peak Declan at the moment, 1268 01:01:00,720 --> 01:01:03,600 and it's definitely a force to be reckoned with. 1269 01:01:03,600 --> 01:01:05,960 So, Sarah, do you think Declan's got a bright future? 1270 01:01:07,080 --> 01:01:08,560 I think that Declan is 1271 01:01:08,560 --> 01:01:11,440 the most genuine, incredible human being. 1272 01:01:11,440 --> 01:01:12,760 He's so talented. 1273 01:01:12,760 --> 01:01:16,200 Whatever he puts his hand to, he gives it 100%. 1274 01:01:16,200 --> 01:01:20,520 And he really is a light in this room for everyone. 1275 01:01:20,520 --> 01:01:23,480 He lifts every single person up. He's incredible. 1276 01:01:23,480 --> 01:01:24,920 Thank you. 1277 01:01:27,280 --> 01:01:28,360 Thank you. 1278 01:01:32,880 --> 01:01:36,240 I think you can tell, mate, we all love you in here. 1279 01:01:36,240 --> 01:01:39,520 But for now, Peak Declan, it's time to say goodbye, mate. 1280 01:01:39,520 --> 01:01:41,080 Thank you. 1281 01:01:41,080 --> 01:01:42,800 Thank you, mate. Thank you. 1282 01:01:44,000 --> 01:01:47,000 It's bittersweet, of course. 1283 01:01:47,000 --> 01:01:49,840 Thank you, Maggie. I'll never forget this. 1284 01:01:49,840 --> 01:01:52,280 You know, I might be leaving the MasterChef kitchen, 1285 01:01:52,280 --> 01:01:55,600 but definitely a different person compared to season 15. 1286 01:01:57,200 --> 01:01:59,120 I'm a better cook. I'm a better man. 1287 01:01:59,120 --> 01:02:01,920 I'm better in my mind. 1288 01:02:01,920 --> 01:02:04,160 Give it up for Declan, everybody! 1289 01:02:04,160 --> 01:02:06,520 (CHEERING AND APPLAUSE) 1290 01:02:09,520 --> 01:02:12,880 And the fish-tro, Declan's fish bistro, 1291 01:02:12,880 --> 01:02:15,640 it is coming to a town near you. 1292 01:02:15,640 --> 01:02:17,080 It's going to happen. 1293 01:02:19,040 --> 01:02:21,560 ANNOUNCER: This week on MasterChef Australia... 1294 01:02:21,560 --> 01:02:23,080 JEAN-CHRISTOPHE: Are you ready? 1295 01:02:23,080 --> 01:02:27,120 ..we're down to the top 10 for 2025... 1296 01:02:27,120 --> 01:02:29,360 ANDY: Yes, yes, yes! 1297 01:02:29,360 --> 01:02:32,320 ..so the kitchen is pumping... 1298 01:02:32,320 --> 01:02:34,680 SNEZ: We are getting really close to that trophy 1299 01:02:34,680 --> 01:02:36,840 and I'm coming for it. 1300 01:02:36,840 --> 01:02:39,120 (JUDGES EXCLAIM) 1301 01:02:39,120 --> 01:02:42,360 ..and creations this incredible... 1302 01:02:42,360 --> 01:02:44,440 POH: Oh, that's good! SOFIA: Wow! 1303 01:02:44,440 --> 01:02:46,680 JEAN-CHRISTOPHE: Wow, wow, wow. It's just unbelievable. 1304 01:02:46,680 --> 01:02:49,160 It is mad genius. 1305 01:02:49,160 --> 01:02:52,200 ..put the judges in a spin. 1306 01:02:54,240 --> 01:02:56,240 Captions by Red Bee Media