All language subtitles for MasterChef Australia - S18E08-Eng

ANNOUNCER: Previously
on MasterChef Australia...

Give it up for Jane
and Jimmy Barnes!

(ALL CHEER)

Maggie Beer!

..with incredible guests
in the kitchen...

MAN: Maggie Beer's behind us,
everyone. Act normal.

..home cooking was the true hero
of the week.

Music and food are all things
that feed the soul.

They put up dishes
that blew the judges' minds.

WOMAN: Wow. It was dynamite.

Flavour, flavour, flavour.

OMG!

How did you do that?

POH: This is really exceptional.

But we had to say goodbye

to Megs and Jeff.

You will always be
a Master-Jeff.

(ALL LAUGH)

Tonight,

we kick off
Family Favourites Week

with one of the biggest
viral sensations.

WOMAN: Are you ready for this?
Another day, another cook.

Whoo-hoo.
Hoo.

OK.

Alright, nothing. OK.

Well, not a mystery box.

Oh, there's a bench up front.

That looks like a MasterClass.

No, it looks like
a follow-along.

No, not a follow-along.
There's too many of us.

Oh, there's toast on a plate.

MAN: What's going on?

There's butter, and there's oil
and pepper.

It's a breakfast thing.

Like the runny omelette.
I've never made one.

Bro.

Oh, mate.
MAN: Hey, babe.

Whoa!
Where'd that come from?

What do you want for breakfast?

Oh, my God!
No, you're joking. Andy Cooks.

100% recognise his voice
straightaway.

That is, like, an iconic line.

Hey, babe. What do you want
for breakfast?

(ALL CHEER AND LAUGH)

I love Andy Cooks.

Religiously watch his content
on social media.

I'm dying. I'm dying.

(ALL CHEER AND LAUGH)

Andy Hearnden, from Andy Cooks.
He's all over my social media.

Hey, babe. What do
you want for lunch?

Hmm, beef kway teow.

Perfect. Whoo!

AARON: I love following along
with some of his recipes,

I like some of his techniques.

And for my next trick.

He makes things so relatable
and so approachable.

Not great if you're
calorie counting,

but absolutely delicious.

(ALL CHEER)

How are you all?

So good to see you.

Congratulations
for making it this far.

Thank you.

Who here loves breakfast?

Eggs -

one of the biggest tests
that chefs get put through.

So, today, I'm going to show you
three levels of eggs.

I'm going to start with
a classic French omelette.

Does anyone know what makes
a classic French omelette?

SOME: Eggs.
Eggs.

(ALL LAUGH)
That's a good start.

So, three eggs always.

We're going to crack them
on a flat surface.

If we crack our eggs
on a sharp surface,

we're going to increase
the chance of eggshell.

Whisk it really well. We need
it lovely and homogenous.

We want one even colour.

Foaming butter. It's not burnt
yet. In go the eggs.

We need to start mixing
and really vigorously.

Just like you're doing
with a custard,

we're trying to bring
the temperature of the mass of

the eggs up all
at the same time.

GRACE: I make a French omelette
for breakfast

pretty much every day.

We give it a tap.
It's going to settle our eggs.

So, it's so, so cool to see
how to do it properly.

Off the heat.

Release it from the sides.

Flip the edge over.

We roll it to the end.

And we're going to
give it a tap,

and that's going to release
that front edge.

And it should start to push
the whole omelette

up the end a little bit.

Release it, flick it over.

And we're going to let it
sit there and set.

Quick flip of the wrist
and over it goes.

(SOME EXCLAIM)

'Cause we've got that seam
underneath,

we need to make sure
that we set that.

This is the French way
of doing it.

So, we use a clean paper towel
and we can shape it nicely.

More butter, so it's nice
and glossy on the outside.

WOMAN: Oh, yeah.

And some fresh chives.

There we go.
Classic French omelette.

(ALL CHEER)

GRACE: It's so cool to have
an in-real-life masterclass

from Andy Hearnden.

He's a bit like the
Gordon Ramsay of TikTok.

Alright, number two.

We're in Melbourne,
the home of cafe culture.

I'm not sure if this dish
was invented here,

but it was certainly...when
I was cooking in cafes here,

it was everywhere
and everyone was doing it.

It's called the tornado egg.
Yeah.

We're using a higher temperature
this time,

and it's gonna happen quickly.

Switch to
a neutral-flavoured oil.

Pan's at the right temperature.

In the eggs go.

I am an egg person,
and I love tornado eggs.

So, here's the trick.

We're going to
bring the eggs back.

And then we start
rolling them around,

and we chase them,
or we go ahead with the raw egg.

Tornado in my head is turning.

Maybe it's an egg challenge.

SOME: Wow.

Chervil, the chef's
favourite herb.

Tornado egg.
Wow.

Whoo!

And finally, arguably one of the
hardest egg dishes to pull off -

the omurice.

Oh!
Pressure's on.

Get our rice ready,

and we'll get our
demi-glace heating up.

We're looking for
that same temperature

that we had in
the French omelette.

Eggs go in.

Vigorously, we're trying to
set that egg,

bring that temperature up
at the same time.

A Japanese omelette,
the omurice,

I'm like, "This is insane."

Like, there's so much technique.

Eggs are set.

Give it a tap. Five seconds.

And so many little things

a lot of people
wouldn't think about.

Over she comes.

Flip. Let that set again.

We're gonna flip it
one more time,

because we want this to be
the surface of our omelette.

Bottom of the pan...

Wow.
..on our rice.

(ALL EXCLAIM)

Pressure's on.

(ALL LAUGH)

(ALL EXCLAIM)

DOT: It definitely makes me
feel inspired.

Andy's got so much skill
behind him,

but he's got the personality.

Maybe this is something
I want to do after,

a little TikTok situation.

And that is three ways
to cook amazing eggs.

(ALL CHEER)

Morning.

Hi.
Andy, welcome back.

Good to see you.
So good to see you.

Hello. Lovely to see you.

Andy. How are ya?

Give it up for superstar of
food, Andy Hearnden!

(ALL CHEER)

Thank you so much
for coming back

to visit us in the
MasterChef kitchen.

It's so good to be back.
You've been busy recently.

Awarded TikTok's
Food Creator of the Year.

Ooh.

You now have over 16 million

combined followers
and subscribers.

Everyone here follows
Andy Cooks, right?

ALL: Yes.

Andy, you are definitely

one of the new superstars
of food.

But the superstardom,
it kind of happened overnight,

but you've been cooking
for a long time.

Mate, I have. I've been cooking
for a very long time,

over 25 years at this point.

I started in New Zealand
a long time ago.

I was in London for a long time,
and then now here in Australia.

Annabel, I don't even need to
ask if you're a fan of Andy's.

You were losing it.

(LAUGHS)

Yeah, I actually went to your
pop-up a couple of weeks ago...

Oh, awesome.
Oh, wow.

..and I was, like,
starstruck there.

But, like, next-level
starstruck now.

What do you love about him?

I love how...like, how easy your
videos are to, like, re-create.

Obviously they're not, because
you are very skilled, um...

But, sorry, I didn't really
do that very nicely.

(ALL LAUGH)
Am I going red?

A little bit.

Aaron, how inspiring have chefs
like Andy been to you?

So inspiring. Um, my whole
cooking journey started

with videos and learning
how to cook from there,

and a lot of the stuff
that you put out there

makes it so easy to follow
and actually pick up

where you might go wrong
with certain things.

Can I say something?

I'm not good in social media,
but one thing is sure

is every time I spot you
doing something,

you are proper.

And I'm now trying to
give you a compliment,

is down to simplicity,
down to the line,

and very well done.

Thank you, Chef.

SOFIA: This week is all about
family favourites.

So, babes, you didn't
come here today

just to show us how to
cook eggs, did you?

(ALL LAUGH)

That was so natural. (LAUGHS)

No, eggs are just a small part
of the picture.

I am on a mission to find
the best breakfasts

from all around the world.

For me, when it comes
to breakfast,

family-style cooking
done right always wins

over any of the
restaurant foods.

You got 60 minutes to cook us
your ultimate breakfast.

OK.
It can be sweet or savoury.

We have given you an open pantry
and garden, so go your hardest.

We're only tasting the 12
most appealing breakfasts.

And then, the four
best breakfasts

will win immunity
from the next elimination.

(ALL EXCLAIM)
Plenty to play for.

GRACE: Four is nuts. (LAUGHS)

Hell, yeah.

What I'm really hoping for
is that I leave today,

having tasted something
I've never tasted before.

Your time starts now.

ANDY ALLEN: Let's go, come on!

(ALL CHATTER AND LAUGH)

Thank you, Lucy!

I'll get out of your way.
Oh, my God, I think I need two.

Peanuts, peanuts,
peanuts, peanuts...

Awesome! Let's go!

Andy Hearnden, aka Andy Cooks,

you have set the best challenge.

All this week, we're
celebrating family cooking,

and I could not think of
a better way to kick it off

than with breakfast.

Big-time. I think this one
is actually a difficult one

because we want something
creative, innovative,

with a breakfast.

Hold on. What do you eat
for breakfast traditionally?

Well, a banana.

But it's the way he peels it!

You need to wake up
your appetite.

Absolutely.

For me, it's really important

that these guys nail
not only flavour, but texture.

I think it can be often
forgotten in breakfast.

POH: Mm.

So they're gonna
have to nail it,

particularly
in front of you.

And they are gonna
have to nail it

because we're only
tasting 12 dishes.

Yes!

And then, from that,
we're picking the top four

to be immune
from the next elimination.

So, huge stuff on the line.

I really want to see some
interesting cultural dishes,

because we've got quite a few
different cultures in the mix.

Can't wait to see
what they cook.

JEAN-CHRISTOPHE: This is gonna
be super interesting.

SOFIA: Definitely.

Go, Vinnie! Go!

Good luck, honey.
Thank you. You too, darl.

I had two double-yolkers
in six eggs.

No way!

Emily! Are you gonna
bring it culturally?

Not my culturally,
but maybe your culturally.

Yeah?
I'm making a bak kut teh.

Oh, my...
Have you had bak kut teh before?

Never had it.
Surely. Oh, you haven't?

No, no.
You'll love it.

The translation is basically
a meat bone tea.

OK.

So, I usually cook this when I'm
really stressed on the weekend

and it's meant to rejuvenate you
and make you feel good.

Yeah, cool.

Jackie!

Hi, Jackie!
Yes.

How are we?
I'm good. I'm good.

I love a really glutinous,
sweet brekkie.

So I'm gonna do
a crepe cake, actually,

with a kaya custard.

Um...
How many layers?

Lots and lots and lots?

We're gonna try
and get 20 layers.

Whoo-hoo!
20 layers, Jackie!

Yeah.
I'm so excited about this.

Casper.
Hey, Andy. How are you going?

Lovely to meet you.
What are you making, mate?

I'm doing chicken and waffles.
(GASPS)

A classic.
Yeah, yeah.

So, trying to elevate it a bit -
kimchi in the waffle.

Yeah.

Gochujang honey butter,
Korean-style flavours.

That sounds pretty good.

This is a real wake-me-up one.
Yeah. Yeah.

It'd mean the world
for Andy to taste my food.

He's, like, an icon.

I watch him all the time. Um...

Always excited.
I'm always excited.

I'm really proud of myself

for making a sandwich to get
into the MasterChef kitchen.

But I want to show the judges

that I'm more
than just a sandwich guy.

I've got fennel.
I've got pancetta.

I love cooking
with these flavours

from my Italian heritage.

So, I'm making
a fried gnocchi hash brown

with a poached egg,

a pancetta hollandaise

and pickled fennel,

and a chive and wild garlic oil.

Being Italian, my nonna
made gnocchi all the time.

So I thought,
"I love this dough.

"Let's crumb it
and season it and fry it."

Really hoping
to put forward a dish

that Andy
has never tried before

and, hopefully,
get a shot at immunity.

Come on, Lydia.
Come on, darling.

Come on.
This is my top speed! (LAUGHS)

GRACE: Jackie,
could I steal an egg?

Yeah.
Is that alright?

Go for it.

You definitely have to have

a little bit of strategy
behind your dish selection.

I saw big chef man up there,
and I thought

big, bold, cheesy,
savoury breakfast.

Today I'm gonna be making
a stout bread Welsh rarebit.

It's like a fancy
cheese on toast, basically.

It's like egg yolks, cream,

mix that all together
with, like, a few spices.

And then you grate cheese
on top of stout bread,

and it goes under the grill
in the oven.

I'm also gonna make
a Worcestershire sauce.

These are sort of boy flavours,

which is actually how I like
to eat the most as well.

But I think 60 minutes
is quite tight,

especially to make
this stout bread,

so I really have to
get my bread in the oven

before I do anything else.

I've gotta get
my bread done in time,

and then the Welsh rarebit

really comes together
quite quickly, the mixture.

the stout bread usually cooks
in an hour

but, by halving the recipe,

I'm gonna try
and cook it in 40.

That's on. Great.

Oh, my God!

Yes! It looks awesome!

(WHISTLES) Looks good!

It's the fastest
I've ever done it.

ALYONA: Oh, my God.
Stop it, Aaron.

(LAUGHS)

AARON: I think breakfast is one
of those meals we forget about,

but it's actually
quite important

and I only ever have good
memories about breakfast.

It's like, whenever
you have breakfast foods,

you're always happy.

There's nothing wrong
with breakfast foods, you know?

I'm Malaysian,
so I have roots there.

My parents are
Malaysian Chinese,

so we eat a lot
of congee, as Chinese,

and usually, yeah,
we have congee for breakfast.

So, congee's generally
a rice porridge

made with jasmine rice
with some chicken stock.

Congee in itself, I think,
is just really wet rice.

So... (LAUGHS)

And so I want to try
and elevate that

to something
that's MasterChef-worthy.

G'day, Aaron.
Hey. How you going?

Good, mate. How are you?
Good.

A bit nervous that you're here,
but, you know, I'm good.

No, don't be nervous.
Aaron, what would it mean

for Andy Cooks
to taste your dish?

It would be unreal. I've watched
so many of your videos.

For you to actually try one
of my dishes would be insane.

I kind of want to
live your life.

I want to go and be a chef.
So...

What are you cooking, mate?

I'm trying to make
a fish congee,

but I'm changing that up...
Yes!

..with a bit of risotto rice.

Oh!
Risotto rice?

Yeah.

I like the texture
of the risotto rice

a bit more than just
like overcooked rice.

But still al dente?
Yeah.

We're only tasting 12 dishes.
Yep.

Why am I gonna want
to taste your dish?

Um, I think it's a bit
different. Stands out.

Good luck.
Thank you.

First when he said arborio,
I was like,

"Isn't that...you're just
doing Asian risotto?"

Yeah.

Whew.

It's a risk to substitute
the rice with a risotto rice.

But I think, if I can get it
right, and also elevate it

while keeping
the soul of the dish,

I have a good chance.

ANDY ALLEN: Make it a breakfast

fit for the champion
that is Andy Cooks!

You've got 45 minutes to go!
Whoo!

I'm sure I'd have enough time

if I didn't have to run
everywhere every three seconds.

Yeah, I know.

ANNABEL: Oh, eggs!

Never in a million years
did I think

that I would be, like,
going from

lying on my couch at home
watching videos of Andy Cooks

to now, like, standing
in the MasterChef kitchen

cooking in front of him.

Whew! OK.

I'm, like, a bit overstimulated
by the fact that Andy's here,

so I'm just trying really hard
to, like, lock in right now,

um, which is...
I'm finding a bit tricky.

I have manifested this moment.

Oh, no!

Sorry.
I just need to take a breath.

Bonjour.
Good morning, Chef.

How are you?
I'm well. I'm well.

I'm a bit...
You are always very welcoming.

Beautiful smile.
Oh, thank you.

So, I see scallops,
I see prawns.

What are you doing?
I'm gonna do a spaw... (LAUGHS)

I'm gonna do a prawn
and scallop toast eggs Benedict

and then do an Asian twist
on it -

so, with some gochujang
and yuzu hollandaise.

Oh.

A little pickled salad
with some fresh herbs

and some pickled shallots
and chilli.

And then I'm making a prawn head
oil to go around it as well.

And a poached egg.
Wow.

You know, we're only tasting
the top 12,

and out of the 12, only four...
Mm-hm.

..will have a chance
to get immunity.

I wanna be in that 12.

Yeah.
I wanna be in that four.

I really want
a top-four dish today,

but ultimately I just really
want Andy to taste my food.

I'm gonna do that later.
I'm gonna do my toast now.

So I need to focus.

Alright. Got that, got that.

Oh, I need cornflour.

Oh, my God.

ALITA: Ow, ow, that's hot.

That's hot!

I love breakfast.

Breakfast is so important
in my family.

And I'm going to plate up
something for the judges

that is something
they've never seen before.

You're getting a, uh...

..cachanga with poached eggs,

which is a Peruvian style
breakfast.

I love eating this. It's
one of my favourite breakfasts.

My mum, she's Peruvian.

In Peru, we have so many
amazing foods and flavours

that I'd love people
to be exploring.

So I am pumped to be going
with "my roots",

is what my abuelo says,

but with a little bit
of a twist.

Hi, Alita.
Hello.

What are you making?
You're getting a cachanga.

ANDY: Oh.

Cachanga!
Cachanga?

It's a Peruvian breakfast
with...

OK.
It's a fry bread -

I love fried things -
with a whipped tahini yoghurt,

some poached eggs
and 'nduja and chorizo,

a compound butter...
That's exciting.

So this 'nduja...
Yes.

One of my favourite ingredients.
One of mine too.

It's not a Peruvian thing,
is it?

No. So, I'm mixing it in
with some chorizo

just to give it
a little bit of heat.

Yeah, OK. It's pretty spicy.
Yeah.

Yeah.
Yeah, yeah.

Well, it's spicy,
but it's also, like,

you just want to keep
going back for more.

Yeah! (LAUGHS)

Like, when it's mixed
with lemon and some garlic...

Yeah, yeah.
..it's just... (KISSES)

Alrighty.
Yeah.

That's a lot. Good luck.
Thank you.

'Nduja - it's a spreadable,
sexy Italian sausage.

It's, like, spicy.

It's, like,
a little bit capsicum-y.

It's pork.

It's just SO GOOD.

'Nduja.

BELINDA: Sounds like
a dance - 'nduja.

It does, doesn't it?

Getting that balance right

between the chorizo
and the 'nduja

is really, really critical,

'cause they're both
very intense flavours.

I feel a lot of pressure

using an ingredient that is
one of Andy's favourites,

but it's one of mine,
so I think I can pull it off.

Cachanga!
Cachanga! It's fun to say.

How are you, mate?
Good, mate. How are you?

I'm good. What are you making?

I'm gonna do, like,
hot honey zucchini fritters...

Yep.

..with, like, a sumac yoghurt...
OK.

..a coriander oil,

and then, like,
a few fresh herbs on top.

Why is this gonna be
a standout, mate?

Because it's gonna look good and
it's gonna taste even better.

Well, Luke, if there's one thing
you don't lack, it's confidence.

(LAUGHS)

SOFIA: What's for breakfast?

Crepes - filled, folded and
baked in the oven a little bit.

Oh, baked crepe.
Yeah.

And we're going to stuff it with
a basil and radicchio pesto

and a pear and gorgonzola sauce.

Flavour, texture, and just
blow us away with this brekkie.

OK.

Aww!

Ah, my crepe technique
could be better. (CHUCKLES)

Olaolu.
Hello.

So, I'm doing moi moi with ogi.

Moi moi is, like,
a steamed honey bean,

which I'm gonna do
with lentils instead.

So that's in the oven,
going...steaming.

I'm gonna serve that
with a kind of chilli paste,

because it's Nigerian.
ANDY: Yeah.

And then, like, a sweet, sour,
like, corn porridge.

That sounds incredible.
Yeah.

I've never had anything
like that before,

so I'm super excited...
Cool.

..to see what it looks like.

Let's hope I can pull it off.
I'll do my best. (CHUCKLES)

DOT: Nice and thin.

The pressure point for me today
is the filo pastry.

We've got 60 minutes.

Why have I decided to cook filo
pastry for Andy Cooks?

Hello!

How are you?
Good.

That's very pretty.
Thank you.

I'm doing a Turkish breakfast...
OK.

..with beautiful spiced
Turkish lamb mince,

herb labneh,

um, and I'm just doing
a filo Turkish...

..I'm calling it a crown.

Crown?
Yeah.

'Cause, for me, it's the queen
of all breakfasts.

OK. (LAUGHS) Beautiful.

The eyebrows were raised.
I think he might be impressed.

Hopefully, he wants
to taste my dish.

But there's definitely
some competition.

Oh, God. We wanna taste
all of ours.

Yeah. Literally.

ANDY ALLEN: That is...
SOFIA: That smells really good!

Mate, this bench,
just lighting me up.

I can't find hing.

Hing? Hing.

And desiccated coconut.

I feel really excited.

This week is all about family.

I really want to showcase
the Indian flavours they love

and just go full-throttle.

I am making
a South Indian breakfast.

It's called uttapam, which is
a South Indian pancake.

It's something that's
so close to my heart.

I've grown up
eating these flavours.

And I remember
my neighbour aunty,

she used to cook
this breakfast for me.

So, growing up in Delhi,

I learnt a lot about food
from my aunties and my nani.

My memory - the tang, the spice.

It shaped my way of cooking
a lot.

Today, I've made aloo tikki.

This is something
that I've grown up eating.

And now I am a mum
of two beautiful twin girls.

It just gives me so much joy

to part those flavours
and heritage.

Do you want this chutney?
Yes.

A little bit?
Yes.

They just love eating it.

Kanika! Hello!
Hi!

OK, I've eaten
many Indian breakfasts.

And, so, when I knew
this challenge was coming,

I just wanted to know
what you were cooking.

So, I am making uttapam.

It's a vegetable-topped,
crispy South Indian pancake.

Oh!

And then, with that, I'm making
two chutneys, with sambar.

The smell coming off,

like, the mustard and the onions
and curry leaves...

Yes! I'm so excited.

This is what
I've grown up eating.

Do you share this
with your family?

Yes. My girls love uttapam.

So every time they say, "Mum,
can you make me a pancake?"

I'm like, "Yes,
but healthier version

"with a lot of vegetables."

Well, we are your family today
and we can't wait.

Yeah, I want that experience.

Yeah. Good luck.
You will. Thank you.

I start preparing
the uttapam batter,

which generally takes
overnight to ferment.

But I've only got 60 minutes,

so I've got a plan -

adding raw potato.

So, potato adds a lot
of starchiness in the batter,

and it gives that crispiness
and fluffy texture

that you get
off that fermentation.

The texture to the uttapam
is everything.

(EXHALES SHARPLY)
Fingers crossed.

I want this dish to be tasted

'cause I want them to see
what I have grown up eating

and what flavours
I bring to the table.

BELLA: Um, I'm not
an omelette kind of girl,

or poached eggs or any of that,

but I do love sweets
for breakfast.

And, so, today, I'm going to
give the judges eggs on toast,

but it will be a coconut
and cardamom pannacotta

with a carrot gel.

What's for brekkie?!
Yeah, what's for brekkie?

What do you normally
cook the tribe?

We've done some Dutch babies.

Which is?

The big Yorkshire puddings
in a pan...

BOTH: Oh!
Got you, got you.

So, what I'm going for
is a big bowl...

Yes!
Not a baby.

Nah. Nah, nah.
Not a baby, no.

A big...big boy.
Yeah, yeah.

And I'm gonna go sweet.
Nice.

Um, I'm gonna go a yoghurt
lemon cheesecake filling.

I can see how the kids
would love this.

Oh, yeah.
Oh, yeah.

Jack, what are you doing?

An apple tarte Tatin,
but I'm taking it a bit further.

Instead of rough puff,
I'm doing it with a pancake -

like, a fluffy pancake mixture.

Can I let you know...
Yes?

..I'm an expert
in making tarte Tatin.

Oh, I knew...
I love it.

Yeah.
So be careful.

Good luck.
Cheers. Thanks.

I am so excited, guys.

There's some really amazing
breakfasts out there.

Yeah.

The place is already
smelling incredible.

I think we've got all the 12
in our areas that we visited.

No, no, no, no, no, no.
You don't. You can't.

That's impossible.
Hold that judgement.

I think everyone's
upped their game

because Andy Hearnden's
in the house.

We have Kanika doing
a South Indian breakfast.

She describes it
as healthy Indian pancakes

because she gives it to her kids

and then she just loads it
with vegies.

We have a Turkish eggs
a la Dot...

'Aladotte'?
..using... A la Dot. Dot.

Oh, a la Dot, as in...

I'm like, "What's an aladotte?"
Yeah. Nice.

Using lamb.

I'm excited about Aaron.

He's doing congee, but he's
doing it with risotto rice.

Ah!

But it's more about
how he's carrying himself.

Yes.

He seems to be very
kind of switched on.

He's the chefiest contestant
that we've got in here.

I need someone with muscles!

Aaron, I hate to be a pain.

Can you see if you can
open that for me?

Yeah.
Thank you.

There we go.
Thank you, sweetheart.

No worries.
I appreciate that very much.

I'm trying to make a fish
congee, but with risotto rice.

I want the rice to be a bit
creamier, a bit more textural.

Flavour is paramount
in this dish,

so in the broth, I've got
kombu, some bonito flakes

and shiitake mushrooms.

But also, I'm deciding to poach
the fish in the broth itself

so that some of that flavour

will also, like,
really absorb into that rice.

The congee needs to be
packed full of umami,

packed full of flavour,

because otherwise it would
just be a plate of goop.

(LAUGHS)

Trying to bring all of that
to the fore.

We'll see how it goes.

Oh, God! It's nearly
halfway through the cook

and I actually
haven't done much.

I'm trying really hard
to be able

to execute all of these elements

for my prawn and scallop toast
eggs Benedict.

Phwoar! Far out.

And for some reason,
it's just not really happening.

I still have
every single element to do.

It smells amazing in here!

You have 30 minutes to go!

ANDY HEARNDEN: Let's go, guys.

Ooh! Shit.

I need to really motor

to get my hollandaise,
my pickle done

and my egg poached,
and my chilli oil.

I'm such a fan of Andy's

and I think it's,
like, getting into my head.

I am not where I am meant to be.

I'm really rushed.

I feel stressed

and, like, a bit scared that
I won't get everything done.

I'm really rushed.

I feel stressed

and, like, a bit scared that
I won't get everything done.

30 minutes to go,

I am in full spiral mode

cooking my prawn and scallop
toast eggs Benedict.

Aagh!

I basically need
to do every single element.

I'm, um, just trying to get
my prawn toast mixture done.

I'm smelling it
and something's missing,

but I can't put my finger on it.

But I don't have time
to continue to finesse this.

I just need to keep cracking on
with my other elements.

Mixture done.

I'm not gonna give up.

I'm cooking for Andy Cooks.

I'm gonna keep punching through
these tasks

and really, really hope

that I'm able to get
everything on the plate in time.

CASPER: Yeah, feeling good.

I'm doing my whipped
honey butter with gochujang now.

And then I've got
my pickled daikon all done,

my waffles are...going.

Looking up there, I think it's
enough time for the chicken.

I think we'll be good.

I'm here for a crepe count.
They're pretty much there.

So, have we got a 20 stack?

We've got a 10 stack, which
I'm gonna cut out into 20.

Oh! Very creative. I like that.

Yeah, exactly. Quick maths.
Nice.

EMILY: Going OK.

So, at the moment,
I have the pork

going in the pressure cooker
for my bak kut teh.

I've got the shallots
that are basically fried,

um, have...
making a dipping sauce.

Got the rice ready
to go in the pot.

Um, the goal is
to make Andy Cooks feel

like he is enjoying
a nice herbal soup.

But let's see what happens.

Just got the clock ticking
at the moment.

Um, so trying to get
as much done as I can.

ANDY ALLEN: (LAUGHS) Oh!
HANNAH: Yes! It did it!

That's a beast of a Dutch baby.

That's a six-pounder!
(LAUGHS)

Come on, guys!
Get your breakfasts finished!

15 minutes to go!

Allez, allez!

Dear Lord.

Please look good on this plate.

VINNIE: Behind. Behind.

My potatoes are softened enough
for my fried gnocchi hash brown.

And then I get my sauteed fennel
and parmesan cheese

and mix into my gnocchi dough.

So right now, I'm just
crumbing my gnocchi dough

before I fry it.

I've made gnocchi
many, many times,

but I've never thought
to do it as a hash brown.

I still have to make
my chive and garlic oil

and make my hollandaise.

And poach my eggs.

And I've got about 15 minutes.

I'm feeling the pressure,

just realising that
I'm not gonna have time

to get all my elements
on this plate.

I just might have to skip out
on that, uh, chive oil

and just garnish it
with a bit of chives instead.

So, as long as I just
get it all plated up,

I think we'll be good.

Andy Hearnden's looking for
flavour, texture,

and for this ultimate breakfast
to be delivered

at a high standard,

so I need to make sure
I meet all those things.

You could be...

..the messiest one...

I know!
..out of this whole bunch.

I know!
And that's saying something!

I know, I know.

I don't know
how you do it at home.

Who cleans?

My husband. (LAUGHS)
Oh, poor bugger! (LAUGHS)

He always tells me, "Ton-loads
of spoons everywhere!"

(CHUCKLES)

So, I have boiled my sambar,
tangy and spicy vegetables.

I've done my chutney.

And now I need to make uttapams.

So, the big risk here

is to get the texture
of the uttapam right.

I need to get the crispiness
at the bottom,

but on the top

it needs to have bubbles,
which showcase the fermentation.

And it's looking really good.

Yes!

My potato experiment worked,
which is amazing.

(LAUGHS)

I am feeling excited.

I wanna...

..present the...the flavours
that I've grown up eating

to the judges,

and it is delicious!

Oh, my God.

I taste my chutney,
and it's got that spiciness

that just kicks in your back
and says, "Wake up!"

It's good morning.

I hope the judges like it.

How you going?
All good, all good.

You?

It's definitely slipping away,
the time.

I do have big dreams,

so I'm really pushing the limits
of making a congee.

And I think, uh,

poached fish,
it's looking pretty good.

And I'm tasting the broth.

I'm tasting a lot of the umami
bombs I'm throwing in there -

flavour from the fish,
and the kombu,

and I love the smokiness
coming out of the bonito.

So now I really need that broth
to absorb into that rice.

The rice just needs to cook
a little bit longer

and then I think
I'm in a good spot.

All my garnishes are ready.
Fish is cooked.

It gives me a lot of confidence,

knowing that I'm quite grounded
in my Asian roots.

I can call upon that in a space

where you can be a bit
more experimental this time.

Getting immunity today
would be insane.

It would be...you know, take a
massive weight off my shoulders

and cement my place here
as well.

Chef Andy, how did you come up
with this idea, "Hey, babes"?

It's just what he does.

I don't think it was
very deliberate, was it?

It was kind of
by accident, I guess.

Yeah.
Yeah, yeah.

I think it was just
answering that...

Something tells me
it happens all the time.

Yeah, it's, like,
that question that happens

in every household
every night, right?

Hey, babes! you've only got
10 minutes to go!

Come on, babes!

JEAN-CHRISTOPHE: Souffle?
LUCY: Yes.

You're making souffles?
Souffle pancakes.

(LAUGHS)
Whew!

Wow. And with a smile like
this, too, on top of that.

Um, next step -
let's wash some lettuce.

Feeling really good.

I'm so happy with the mix
for the top of the Welsh rarebit

and my Worcestershire sauce.

It's tasting really good.

It's pretty full-on,
but that's how I like it.

Moment of truth -

it's time to get
the stout bread out of the oven.

OK, let's get ready.

Hmm.

Damn it.

Hmm. Hmm.

I was hoping for a little bit
more of a darker crust.

I'm a little worried
it's a tiny bit under,

so I throw it back in the oven.

First thing I need to do is
get the temp up, up, up, up, up.

I'm a little bit worried.

I don't have heaps of time
once the bread comes out

to finish off the dish

and get it back under the grill
with all the cheese on it.

If I don't get that done
in time... (BLOWS RASPBERRY)

So I need to go! (LAUGHS)

Bring it home, everyone!
Five minutes to go!

Allez!

Oh! It's tight.

Happy with that. (LAUGHS)

(CHUCKLES) Whoa!

Down to the wire.

On to cooking my prawn
and scallop toast eggs Benedict.

I am under the pump.

My chilli oil's done.
My hollandaise is done.

I just gotta do my pickle,
fry my toast,

plate everything up...

Eh! That's all. That's all.

Oh, I nearly forgot my egg!
Uh-oh.

My eggs aren't cooked.

It's just not where I wanna be,
cooking for Andy Cooks today.

Oh, there's a double!

Do I poach a double egg,
or do I...? Is that stupid?

Ultimately, I just really want
Andy Cooks to taste my food,

but I actually don't think

I'm gonna get everything
onto the plate.

Come on! Boil.

I'm gonna take them out
at the last second.

Salt, salt, salt. Salt.

Where'd I put my salt?

Damn!

I call that a very good
Dutch baby. (LAUGHS)

I'm really happy
with all the elements.

I'm really happy with
the flavours.

I'm really happy with the lift.

Blob on a little bit more
cheesecake filling. (LAUGHS)

Technical terms right there.

Pretty stoked, to be honest.

Um, yeah, the pancake
looks good. Pretty happy.

Caramel's working -
I'm also adding

some miso in there as well,

just to liven it up
a little bit.

I've got a panna cotta set,
um, a carrot gel, a cake done.

I want it to look as close
to eggs on toast as possible

without being eggs on toast.

So, we're really pushing it
right now.

I am looking
for my ultimate breakfast.

Three minutes to go!
ANDY ALLEN: Let's go!

(JUDGES CLAP)

ALITA: I feel confident
'cause this is...

..these are flavours
that I really love.

I'm feeling calm

and this is all going to
come together on time.

The cachanga is looking sexy -

crispy on the outside,

pillowy and soft on the inside.

You've got that tangy
of the yoghurt and the tahini.

You've got the cooked tomatoes,
these beautiful poached eggs.

And then it's that chorizo
and 'nduja compound butter.

Because I'm using
such strong flavours

between the chorizo
and the 'nduja,

I really hope that I've got
this balance right.

It smells lovely, by the way.

We say, "Que rico huele."

A rico welly.
Que...rico...

Que rico huele.
Huele.

POH: Two minutes to go!

ANDY ALLEN: Come on!

I love Indian cooking and I love
what I have grown up eating.

This is memory down...
the lane for me.

I feel so much in control today.

I feel there's
a very weird calmness in me,

saying, "You've got this
in you. You can nail it."

It's like paying heritage
to the aunty

who used to cook
breakfast for me,

and she sees this, and if the
judge says it tastes amazing,

then it'll be like
my life has, like...

..I've achieved what I wanted.

For me, the presentation
has to be there

because it is a huge risk

that the congee and arborio rice

won't actually look like
a five-star dish.

I want my fish to be placed
nicely along the outside

and just spooned over

with that beautiful,
fragrant chilli oil.

I've got my enoki tuille
as well,

to add some crunch and texture.

(SIGHS)

I feel like the flavour's there.
The textures are there.

Yeah, just, hopefully,
it's interesting enough

to get picked today.

Oh, yeah. We're on.

DOT: This is a breakfast
I want to eat.

I love a Turkish breakfast.

It's got yoghurt. I've got
a lot of protein.

It's got a lot of flavour.

I'm feeling good.

I'm very happy with
my Turkish eggs, the lamb mince,

and the labneh
is looking gorgeous.

I pull out my filo pastry crown.

Oh...

And it is broken.

Oh, my God.

Bloody hell.

Oh, my gosh.

So, no, it's not
the queen of breakfast.

It's just the princess
of breakfast today.

Got the salt?
Sorry. It's over here.

ANDY ALLEN:
Breakfast ready in 10...

ALL: 9, 8, 7,

6, 5, 4,

3, 2, 1...

That's it everybody! Well done!

Oh, my God,
it looks like such a mess!

Did you get it? You done?
Oh, my God.

Oh...

Good job? Happy? Good?

Happy.
That's good.

How'd you go?
I went very well.

It went well. I had to adapt,
as you do in this kitchen.

I mean, I've tried
to be a bit unique,

with the fried gnocchi dough.

So, um, I hope I get tasted.

The bread is really delicious.

I'm a little worried
it's a tiny bit under,

but I'm hoping
that it works out.

I'm desperate for Andy
to try this.

It's sort of boy food,
so I reckon he'll...

..he might put his hand up
for it. (LAUGHS)

We've got Andy Cooks
in the house,

looking for
the ultimate breakfast.

We are looking for
the top four dishes

to be immune from
the next elimination.

First dish we'd like to taste...

..belongs to...

..Alita!

(APPLAUSE)

I have made you cachanga,

which is a Peruvian
fried flatbread,

cherry tomatoes,
whipped tahini, yoghurt,

chorizo and 'nduja
compound butter,

with a salad on top.

Imagine if you were in a cafe
and that landed in front of you.

I'd be happy.
ANDY ALLEN: We don't need to.

You'd be like, "Chh-chh-chh."

Do you cook this for your family

or is it something that you've
kind of shape-shifted a little?

So, in Peru, we have
really delicious Andean bread.

Wow.

So, we go to little bakers
and we buy something like this.

And this is my spin on it.

I hope that it takes it
to the next level.

And you just get
a really delicious

amalgamation of yum-ness.

Should we dive in?
ANDY ALLEN: Yes.

Oh, there's an egg!

Oh!
JEAN-CHRISTOPHE: Yeah.

Hopefully perfectly poached.

Surprise egg!
Surprise!

Alita, I love that you brought
us some Peruvian tradition.

A lot of people will abuse
'nduja and chorizo.

And you've used both.

But it's paid off 'cause it is
absolutely delicious.

It is a banger.
(LAUGHS) It's so good!

You've really subtly infused
them through the sauce.

I saw you nursing that fried
bread for quite a long time.

Like, really looking after it.

It is perfect.
Its chewy, crunchy.

You've actually landed the eggs
in really good spots.

Everyone's gotten
a little bit of egg.

I love that.

And all those vibrant herbs,
just super flavourful

and, like,
seasoned to perfection.

Oh... Phew! OK, thanks.

Face-stuffingly sensational.

The bread is springy.

You're eating
all of these herbs.

And I'm like, "Am I in Italy?
Am I in the Mediterranean?

"Is this breakfast?"

I don't care, it's delicious.

ANDY HEARNDEN: The whole dish
is beautifully balanced.

It's stunning. It's delicious.

It feels completely new
and super familiar,

all at the same time.
Mm.

It was an absolute genius move,

and it is definitely a dish that
may be in the top four today.

Smashed it.
Oh, yeah.

Thank you.
(CHEERING AND APPLAUSE)

Well done. Well done.

ALITA: Putting up a dish
that the judges love,

that is coming from my heart
and my roots,

is really, really
empowering for me.

Next up...

..Aaron!
(CHEERING AND APPLAUSE)

I really pushed
the boat out there today

to try and re-create a congee.

Not everyone will be happy
that I used arborio rice for it.

It's a risk.

But, hopefully,
the flavour delivers.

Alright, mate, what have you
made us for breakfast?

Fish congee, using risotto rice,

a poached snapper,

an enoki mushroom tuille

and some chilli oil.

So, we asked for
the ultimate breakfast.

Why does your mind
go straight to congee?

I like congee
'cause it's comforting,

it's got good flavour,
there's good umami.

But then you've also got
some texture.

Usually, we'll have it
with the Chinese doughnut.

One of the greatest ways
to start the morning.

Usually, my mum will make it
and my grandma.

So, we do eat it a lot.

Well, I'm really looking
forward to tasting this.

Aaron...

The amount of flavour
in a small bowl of rice porridge

is unbelievable.

(LAUGHS)

It's absolutely delicious.

The cook on the fish - perfect.

And the aromats - bang-on.

The texture from the crunchy
stuff on the top is beautiful.

Well done. Stunning dish.

Thank you.

I love that
you kept the fish separate

and poached that
really delicately,

and you have injected
so much depth into that congee.

It is really,
really sophisticated.

You manage to elevate it but
keep that comfort in the dish.

Having the talent and the nous
to sub in the arborio rice,

that was smart.

Knowing that you could get
that texture

and the gluten out of the rice

to create that, like,
kind of starchy, glugginess

that you just wouldn't have
been able to do

with any other rice in there.
in the time frame that you had -

genius move.

You're really starting
to flex now.

That is the right dish to cook
today, mate, You've smashed it.

Thank you so much. Thank you.

(APPLAUSE)

Really clever. 'Cause, at first,
when he said arborio,

I was like...
"Why?"

Come on in, come on in,
come on in.

The fact that he kept on
mixing in intense stock

meant that the rice was just

immediately absorbing
that intensity.

So, it allowed it to just
keep concentrating.

That was clever.
Killed it.

The next dish we'd like to taste
is Emily's.

(APPLAUSE)

Here you go, babe.
(LAUGHTER)

I have made a bak kut teh -

a meat bone tea.

Emily, I think you've done
a really good job

of creating that really
herbal, aromatic flavour.

ANDY HEARNDEN: It felt like
a really nice home-cooked meal,

which I think was delicious.

Thank you so much.

(APPLAUSE)

ANDY ALLEN: Come on, Casper!

I've done Korean-inspired
chicken and waffles.

SOFIA: Casper,
this is your dish.

The batter on this
Korean fried chicken,

it's so crispy and craggly.

It just worked so well.
Thank you, all.

ANDY ALLEN: Jackie!

Grand Marnier crepe cake
with a kaya custard.

Ohhh! This looks SO good!

POH: Jackie,
really lovely crepes.

I love that you're combining

your Asian
and your French heritage.

ANDY ALLEN: My only problem
is I'm playing this game

of, like, "Where's the kaya?"

Either the orange
is so powerful in it

or there's just not
enough kaya in it.

Yeah.

(APPLAUSE)

Next dish we want to taste...

..is Vinnie.

ANDY ALLEN: Ohh!
Gnocchi for breakfast!

(APPLAUSE)

Yeah, dude!

Wow.

Vinnie, show me your fingers.

SOFIA: Oh, mate!

It's been...that's two days
of work.

Stop trying to pick up
the lawnmower, mate.

You know how to close a piano?

(LAUGHTER)

Um, Vinnie, what have you made?

Uh, so, today, I've made a fried
gnocchi eggs Benny, pretty much.

So, it's got a fried gnocchi
dough on the bottom,

crispy pancetta around,

a poached egg,

and then it's got
a pancetta hollandaise

with some pickled fennel on top.

OK, Vinnie,
we're going to try your dish.

Can we suss out this egg?

Ohhh!

That's perfect.
ANDY ALLEN: That is ripping.

Nice one.

Vinnie...what I like the most
is your hash brown

as a gnocchi fried.

You can get the chewiness,
the crispiness on the side.

I think that was very well done.
Thank you.

Yeah, I love that you always
have nods towards your heritage.

Um, I really like
the gnocchi fritter.

I thought it was really nice
and crispy and tender.

I think everything that you
intended for, it has translated.

Egg was cooked perfectly.

I think the pancetta fat
and the hollandaise

is really tasty,

but I think you needed
a bit more acidity

to balance everything out,

'cause it was a little bit rich
all the way through.

But, otherwise,
a really lovely idea.

Thank you.

I really admire that you
that you looked outside the box.

And I think that
there's definitely

potential in the dish.

The egg was cooked perfectly.

And I think the pickled fennel
was a really nice touch as well,

'cause it kind of cut through
all the fattiness.

Thank you.
Thank you very much. Thank you.

(APPLAUSE)

Well done, Vinnie.

High fives.
Thank you.

Well done! Ohh! (LAUGHS)

The next dish
we'd like to taste...

..is Annabel's.

(APPLAUSE)

I think I let the pressure of
the kitchen get to me today.

Cooking for Andy Cooks,
I was distracted.

I have no idea
how this is going to go.

Don't make eye contact with him.

(JUDGES LAUGH)

What have you made for us today?

I've made a prawn and scallop
toast eggs Benedict,

with an Asian twist -

prawn shell oil, pickled
shallots with some herbs.

And then I've done a yuzu
and gochujang hollandaise.

Whoa!
That's a lot of work.

The poached egg
was meant to be on the top,

but it has flopped to the side.

Shall we taste?
Yeah.

OK.

How about we put that back there
for a second?

Oh, thank you.

That egg looks a bit under.

SOFIA: That egg
looks a bit under.

POH: Yeah.
Oh...

A bit translucent.

Sorry.

I want to commend you
for trying something

that I've definitely
never seen before.

Prawn toast is one of
my, like, favourite things.

But I think you're missing

the aromats inside the fast.

I fully have! I was meant to
put garlic and ginger...

Yeah, so, there's no ginger.
..in there.

There's no spring onion.

And that's what really
makes that dish.

Yeah, there's meant to be.

When something
like this happens,

go back, rework the dish.

OK.
Don't get down about it.

Yeah.
Just, um, R&D it.

OK.

'Cause there's something
really lovely there.

Alright. Thank you.
Thanks, guys. Sorry.

(APPLAUSE)

(SPEAKS INDISTINCTLY)

OK. Brekkie's up, Bella!

For breakfast, you have
a carrot and cardamom cake,

coconut and cardamom panna cotta

with a carrot
and passionfruit gel.

ANDY ALLEN: I love the flavour
of that yolk.

When you get hit with this,
like cardamom,

passionfruit, like, carrot,

you just kind of, like...
you don't expect it.

JEAN-CHRISTOPHE: Jack.

ANDY ALLEN: Holy mama.

SOFIA: Whoa!
Wow!

I've done an apple tarte Tatin.

But instead of a rough puff,
the fluffy pancake.

ANDY HEARNDEN: It's actually
a fantastic concept.

The miso caramel was delicious.

The caramel on your apples

is right at the right level
for me.

You managed to cook that pancake
all the way through,

which is honestly a miracle.

I'd go back for seconds.
Thanks, mate.

(APPLAUSE)

ANDY ALLEN: Next up, Hannah.

Hello!

Whoa-ho-ho!

This is a Dutch baby

with a lemon-yoghurt
cheesecake filling.

ANDY HEARNDEN: Delicious.

I think the technique
in the baby is perfect.

The balance is bang-on.

It's not overly sweet,
which I think is very easy to do

in a dish like that.

Awesome. Thank you.

(APPLAUSE)
Thanks, guys.

That was a Dutch family, mate!

(LAUGHS)

Next up...

..Dot.

(CHEERING AND APPLAUSE)

Hi, Dot.

Ooh, breakfast for
a quarter of a person.

(LAUGHTER)

Dot, it's morning. We're in our
jammies. What have you made us?

My version of Turkish eggs.

So, we have
a mint and dill labneh

with a spiced lamb,

um, situation.

And then a poached egg.

Usually, I'd serve this with
a beautiful homemade sourdough,

but we don't have
that time today.

So, I've made a filo pastry...

..I'm gonna call it a tiara.

(LAUGHS)

It was gonna be a crown.

Hold on, hold on.
But it's a tia... Yes.

It actually goes really well
with your outfit.

Dot, you've got a wedding
coming up in your future.

Very soon.

Is breakfast a big thing
in your household?

Breakfast is a big thing.

We actually haven't even
discussed that yet,

what we'd be eating on the day.

Um...

That's a great... I'm adding
that to the to-do list.

Dot...

That's a tasty little situation.

Ooh!

I love that spiced lamb kind of,
you know, tumbling mince texture

and the way you've cooked it
all down with the spices,

it's gone almost jammy.

I also love that you've used
the herb labneh as a base.

And by putting
that filo in there,

the whole dish
sort of represented,

like, a breakfast dip.

Dot, in a platonic way,
I love you.

(OTHERS LAUGH)

I would love to move
next door to yours,

and I really hope
you're going to be

in one of those four top places.

Thank you.

Dot you always cook
really thoughtfully

and everything on that plate
had a place.

And I love
that little crisp bread.

The way you tiara'd it was just
a really nice way to present it.

Thank you.

My only gripe is that
I would have loved

a piece of your sourdough
to mop it up.

Yes. I'll give it to you
another day.

(LAUGHTER)

Dot, I think you found
your brekkie

for the morning after
the wedding.

Thanks, guys.
Nice work, Dot!

(APPLAUSE)

Next up...

..Kanika!

KANIKA: I feel so nervous.

My soul, my heart,
is in this dish.

The Indian flavours
and the spice

tastes exactly the way
I have grown up eating.

But I'm hesitant
if Andy and all the judges

will like it or not.

Today, I've made you uttapam,

an Indian pancake
with coconut chutney,

garlic and tomato chutney,
with sambar.

Why this dish
on a day like today?

This is a breakfast
that I've grown up eating.

I had an aunt who used to live
right next to my house,

South Indian.

And every Sunday morning,
she would whip up

the dosas and sambars
and chutneys.

And I would be standing
on her door every day, knocking,

saying, "Can I come in?"

And "I want to really have
the breakfast."

I had a chat with her yesterday,

and I just felt like
I want to give a tribute to her.

Oh, that's beautiful. Beautiful.

Now, has the tradition
been passed on to your kids?

Do they come knocking
and say, "Mum..."

They do. I have not holded back
on my spices.

(GROANS) Let's go. Come on.

Andy, you're gonna
be in trouble.

I just had, like, a fingernail,
and it nearly made me cry.

This little red chutney is...

I just had, like, a fingernail,
and it nearly made me cry.

Ah...

I'm hallucinating,
but I love it.

(LAUGHTER)
That is so good.

It's fiery, it's textural,
it's earthy, it's rich,

but it's sour and sweet -
it is everything.

It is alive.
It wakes you up in the morning.

It is such a good breakfast!

My lips are burning.

(LAUGHS)
All together, combined so well.

It's a treat.

When I was eating that,
my skull was tingling.

(LAUGHTER)

You should be
so proud of yourself.

Your auntie is going to be
proud of you.

And we are so proud of you too.
Thank you so much.

Food has an incredible way
to bring back memories,

and I feel like I just got

all your incredible
family memories on a plate.

It's such simple food,
that's executed excellently.

Your chutneys are incredible.

But how you got that dough
to ferment in 60 minutes,

I have no idea.

Congratulations.

Thank you so much, Andy.
It means a lot, coming from you.

Thank you.

Nice work, Kanika!

Well done.
Thank you.

Thank you.

I was genuinely blown away
at the level of cookery today.

So, well done.

And I came here
looking for something new.

(SNEEZES)

(LAUGHTER)

I asked for something new
and you definitely delivered.

Let's give a big thanks to our
special guest, Andy Hearnden.

ANDY ALLEN: Yeah-eah-eah!

(APPLAUSE)

It's clear that having
Andy Cooks in the kitchen today

inspired you all
to bring your A game.

We were looking for
the top four dishes

to be safe from
tomorrow's all-in elimination.

The first dish showed
a lot of skill,

and the amount of flavour
that was packed

into the humble...

..congee
took it to another level.

Well done, Aaron!

(CHEERING AND APPLAUSE)

That was dish of the day!

(CHEERING)

The next dish is a breakfast
I will travel for.

My lips are still burning.

Kanika!

(APPLAUSE)

This next dish, I would
stuff my face with it any time.

It was cooked by...

..Alita!

(APPLAUSE)

This final dish...

..was a tasty little situation

Dot!

(CHEERING AND APPLAUSE)

Fantastic work.

Aaron, Kanika, Alita, Dot,

you are off tomorrow.

But I'm afraid, everyone else,
you are up for elimination,

so please go and get some rest.

Well done and thank you.

Nice work, everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night...

(CHEERING AND EXCLAMATIONS)

..with amazing time-saving hacks
from our judges...

Et voila!

I've got two-ingredient
yoghurt flatbreads.

..can they whip up
a weeknight wonder...

There's always the doubts

in the back of your head,

especially on a black apron day.

I'm not sure
what I've done wrong here.

..and get dinner on the table

in just 36 minutes?

This is do or die now.

I might run
out of time here.

Captions by Red Bee Media