1 00:00:12,680 --> 00:00:15,800 Oh! Oh, what have we got? 2 00:00:15,800 --> 00:00:17,400 Jeez. What is that? 3 00:00:17,400 --> 00:00:18,880 Some cloches. We've got five cloches. 4 00:00:18,880 --> 00:00:20,440 We've got a guest. Cloches. 5 00:00:20,440 --> 00:00:22,200 OK. Oh! Ooh! 6 00:00:22,200 --> 00:00:24,280 Oh, there's a screen. There's a screen. 7 00:00:24,280 --> 00:00:25,480 Oh, my God. 8 00:00:25,480 --> 00:00:28,320 I'm really excited to be again in the MasterChef kitchen. 9 00:00:28,320 --> 00:00:29,520 Every time you walk in, 10 00:00:29,520 --> 00:00:31,800 it kind of feels a little bit surreal, 11 00:00:31,800 --> 00:00:33,360 but it's really mixed feelings. 12 00:00:33,360 --> 00:00:35,280 It feels quite a lot of pressure 13 00:00:35,280 --> 00:00:37,960 when you walk into the kitchen in a black apron. 14 00:00:37,960 --> 00:00:40,840 I'm not ready to go home at all. (CHUCKLES) 15 00:00:42,120 --> 00:00:44,440 Oh, here we go. 16 00:00:44,440 --> 00:00:46,760 (CONTESTANTS EXCLAIM) 17 00:00:57,480 --> 00:00:59,560 Ah. Ah... Ooh. 18 00:01:01,760 --> 00:01:03,080 Yeah. The rice-paper croissant. 19 00:01:04,520 --> 00:01:06,200 Ooh! Oh! 20 00:01:07,240 --> 00:01:09,320 Oh! Yes, I like this one. 21 00:01:09,320 --> 00:01:12,440 I'm seeing lots of little tricks and tips and hacks 22 00:01:12,440 --> 00:01:14,440 and new ways of using ingredients 23 00:01:14,440 --> 00:01:16,040 that I haven't even seen before. 24 00:01:16,040 --> 00:01:17,760 (CONTESTANTS EXCLAIM) 25 00:01:17,760 --> 00:01:19,320 Crazy! 26 00:01:19,320 --> 00:01:21,480 Like, these are great ideas. 27 00:01:21,480 --> 00:01:22,720 I think we're definitely going 28 00:01:22,720 --> 00:01:24,440 to be running with the viral trends today. 29 00:01:24,440 --> 00:01:25,920 Hey. 30 00:01:25,920 --> 00:01:27,200 Hello, hello, hello! 31 00:01:27,200 --> 00:01:29,120 (APPLAUSE) 32 00:01:29,120 --> 00:01:30,840 Hi. 33 00:01:35,160 --> 00:01:38,480 Good morning, everyone. CONTESTANTS: Good morning. 34 00:01:38,480 --> 00:01:42,400 Unfortunately, today is an elimination, 35 00:01:42,400 --> 00:01:45,200 which means everyone wearing a black apron 36 00:01:45,200 --> 00:01:46,680 is in danger of going home. 37 00:01:48,320 --> 00:01:51,520 Grace, you're safe up there on the gantry. 38 00:01:51,520 --> 00:01:53,920 Well done. You earned immunity with the top dish 39 00:01:53,920 --> 00:01:55,080 in yesterday's challenge. 40 00:01:56,400 --> 00:01:58,920 On the bright side, all this week, 41 00:01:58,920 --> 00:02:01,520 we're celebrating the viral food wonders 42 00:02:01,520 --> 00:02:03,560 that have captured our attention 43 00:02:03,560 --> 00:02:06,560 and taken over the internet. 44 00:02:06,560 --> 00:02:08,440 And today's special guest 45 00:02:08,440 --> 00:02:11,240 is responsible for a great many of those. 46 00:02:13,120 --> 00:02:17,200 The clip you just watched is only a tiny snippet 47 00:02:17,200 --> 00:02:22,680 of the content that made today's guest blow up online. 48 00:02:22,680 --> 00:02:25,200 Her most viral video 49 00:02:25,200 --> 00:02:27,320 has amassed almost 50 00:02:27,320 --> 00:02:29,480 200 million views! 51 00:02:29,480 --> 00:02:31,400 (CONTESTANTS GASP AND EXCLAIM) 52 00:02:31,400 --> 00:02:33,080 That's... 53 00:02:33,080 --> 00:02:34,520 That's nuts. 54 00:02:34,520 --> 00:02:36,400 What? That's impressive. 55 00:02:36,400 --> 00:02:38,960 Put your hands together 56 00:02:38,960 --> 00:02:41,440 for Victoria Minell. 57 00:02:41,440 --> 00:02:44,200 (CHEERING AND APPLAUSE) 58 00:02:51,120 --> 00:02:52,760 Oh, my gosh, I can't believe it. 59 00:02:52,760 --> 00:02:54,400 Vic's walking through the doors. I follow her. 60 00:02:54,400 --> 00:02:57,240 Her content is absolutely awesome. 61 00:02:57,240 --> 00:03:00,800 I have definitely chucked a few of those together at home 62 00:03:00,800 --> 00:03:02,520 when I'm looking for a quick meal. 63 00:03:02,520 --> 00:03:04,760 And you can see why she's the queen of viral week. 64 00:03:04,760 --> 00:03:07,000 (CHEERING AND APPLAUSE) 65 00:03:09,920 --> 00:03:11,160 Victoria, salut. 66 00:03:11,160 --> 00:03:13,720 Welcome to the MasterChef kitchen. 67 00:03:13,720 --> 00:03:15,280 I'm so excited to be here. 68 00:03:15,280 --> 00:03:16,680 I have watched every season, 69 00:03:16,680 --> 00:03:19,120 and I know people come on here and probably just say that - 70 00:03:19,120 --> 00:03:20,360 I kid you not, every season. 71 00:03:20,360 --> 00:03:21,800 (LAUGHTER) 72 00:03:22,960 --> 00:03:26,920 So, tell us, where is your love of food coming from? 73 00:03:26,920 --> 00:03:28,920 From a young age, just coming home from school, 74 00:03:28,920 --> 00:03:30,720 experimenting with different ingredients, 75 00:03:30,720 --> 00:03:32,040 mixing together, like, mee goreng 76 00:03:32,040 --> 00:03:33,960 with frozen chicken nuggets, turning... 77 00:03:33,960 --> 00:03:36,240 (LAUGHTER) ..turning it into a ramen. 78 00:03:36,240 --> 00:03:37,760 And I would just always experiment, 79 00:03:37,760 --> 00:03:40,040 and I think that's kind of how I started. 80 00:03:41,040 --> 00:03:44,360 Guys, you are all very lucky today 81 00:03:44,360 --> 00:03:48,280 because Victoria has not come here empty-handed. 82 00:03:49,320 --> 00:03:53,040 So, under those cloches are some ingredients 83 00:03:53,040 --> 00:03:55,920 that her followers can't get enough of. 84 00:04:06,920 --> 00:04:08,480 My first ingredient is... 85 00:04:12,040 --> 00:04:13,560 Wow. POH: Ooh. 86 00:04:13,560 --> 00:04:15,040 ..cucumber. 87 00:04:15,040 --> 00:04:16,120 Cuc! Noice! 88 00:04:16,120 --> 00:04:17,120 Nice. 89 00:04:17,120 --> 00:04:19,600 My next top viral ingredient is... 90 00:04:20,720 --> 00:04:21,920 ..burrata. 91 00:04:21,920 --> 00:04:23,520 CONTESTANTS: Oh! 92 00:04:23,520 --> 00:04:25,480 Pistachios. 93 00:04:25,480 --> 00:04:26,640 Ooh. 94 00:04:26,640 --> 00:04:28,120 (LAUGHTER) 95 00:04:29,600 --> 00:04:30,880 Rice paper. 96 00:04:30,880 --> 00:04:33,720 (LAUGHTER) 97 00:04:33,720 --> 00:04:34,960 Had a gut feel on that one. 98 00:04:38,000 --> 00:04:40,440 And my final top viral ingredient is... 99 00:04:46,160 --> 00:04:47,240 ..gochujang. 100 00:04:50,600 --> 00:04:52,960 These five ingredients are all over socials. 101 00:04:52,960 --> 00:04:55,840 I can see why Victoria has chosen them. 102 00:04:55,840 --> 00:04:57,360 It's harder to cook when you've got 103 00:04:57,360 --> 00:04:59,120 all these five beautiful ingredients. 104 00:04:59,120 --> 00:05:01,720 You have ideas and recipes going through your mind, 105 00:05:01,720 --> 00:05:03,720 but you can only pick one. 106 00:05:03,720 --> 00:05:06,680 Your challenge is to create a dish featuring one 107 00:05:06,680 --> 00:05:09,600 of Victoria's top five viral ingredients. 108 00:05:09,600 --> 00:05:13,880 You have 75 minutes to make any dish you like. 109 00:05:13,880 --> 00:05:17,720 We're looking for both the top and bottom dishes. 110 00:05:19,560 --> 00:05:21,680 The top dish will be fast-tracked 111 00:05:21,680 --> 00:05:24,120 to the immunity challenge at the end of the week. 112 00:05:24,120 --> 00:05:26,600 (CONTESTANTS EXCLAIM) 113 00:05:26,600 --> 00:05:30,080 But because this is an elimination, 114 00:05:30,080 --> 00:05:32,360 the bottom dish will send its maker home. 115 00:05:34,720 --> 00:05:37,720 Victoria, before we kick it off, any words of advice? 116 00:05:37,720 --> 00:05:40,480 I'm hoping to see something I've never seen before. 117 00:05:40,480 --> 00:05:42,760 So, use these ingredients that I've chosen, 118 00:05:42,760 --> 00:05:44,720 and spin them in ways 119 00:05:44,720 --> 00:05:46,640 that you've never seen before, 120 00:05:46,640 --> 00:05:47,880 and make it delicious. 121 00:05:49,120 --> 00:05:51,800 Give it all you've got because your time starts now. 122 00:05:51,800 --> 00:05:53,040 (CHEERING AND APPLAUSE) 123 00:05:54,280 --> 00:05:55,680 Come on, let's go! 124 00:06:00,080 --> 00:06:02,240 Oh, sorry. Carrots. 125 00:06:07,040 --> 00:06:08,720 DOT: They want to see something new, 126 00:06:08,720 --> 00:06:11,320 so I think I'm gonna lean towards the rice paper today. 127 00:06:11,320 --> 00:06:13,480 You know, just seeing that video 128 00:06:13,480 --> 00:06:16,640 with puff pastry and filo pastry vibes with it, 129 00:06:16,640 --> 00:06:18,400 that's kind of pinging ideas. 130 00:06:18,400 --> 00:06:19,920 So... Mmm. 131 00:06:21,000 --> 00:06:23,360 Oh, sorry. I've made a mess. 132 00:06:23,360 --> 00:06:25,600 Yeah, go, Miin! Thank you! 133 00:06:28,320 --> 00:06:30,600 Yeah! Go, Luce. 134 00:06:30,600 --> 00:06:32,560 Annabel! 135 00:06:32,560 --> 00:06:34,880 Come on. 136 00:06:34,880 --> 00:06:36,480 Run! (LAUGHS) 137 00:06:42,120 --> 00:06:43,720 Vinnie! 138 00:06:43,720 --> 00:06:46,120 (VINNIE AND GRACE LAUGH) 139 00:06:46,120 --> 00:06:49,120 So, feature element today is going to be the gochujang. 140 00:06:49,120 --> 00:06:51,680 I'm making a pork barbecue sandwich 141 00:06:51,680 --> 00:06:53,080 with a gochujang barbecue sauce. 142 00:06:53,080 --> 00:06:55,240 Being me, being the panini guy, 143 00:06:55,240 --> 00:06:57,520 I thought, "We have to make a sandwich today." 144 00:06:57,520 --> 00:07:00,040 You know, sandwiches are always viral on the internet. 145 00:07:00,040 --> 00:07:02,160 They're always loving cross-sections. 146 00:07:02,160 --> 00:07:04,560 But today is an all-in elimination. 147 00:07:04,560 --> 00:07:06,240 My dish is pretty simple, 148 00:07:06,240 --> 00:07:08,560 so I need to make sure that I actually make every element, 149 00:07:08,560 --> 00:07:10,680 and one of those elements needs to be the bread. 150 00:07:12,240 --> 00:07:13,440 I'm making a focaccia today, 151 00:07:13,440 --> 00:07:15,280 but, normally, focaccias, 152 00:07:15,280 --> 00:07:19,120 you need to let it ferment for a bit. 153 00:07:19,120 --> 00:07:20,960 But mine, today, I'm making in an hour, 154 00:07:20,960 --> 00:07:23,200 so I'm actually subbing out a bit of the water 155 00:07:23,200 --> 00:07:24,680 for some beer, 156 00:07:24,680 --> 00:07:26,480 and I'm doubling the amount of yeast 157 00:07:26,480 --> 00:07:30,160 so it gives that really speedy fermentation 158 00:07:30,160 --> 00:07:32,280 to make the bread nice and airy and fluffy. 159 00:07:34,040 --> 00:07:38,600 The focaccia needs to prove for about 20 minutes. 160 00:07:38,600 --> 00:07:40,120 Vinnie, is that your bread? 161 00:07:40,120 --> 00:07:42,560 Yeah. Love it! 162 00:07:42,560 --> 00:07:44,160 I'm definitely cutting it a bit fine. 163 00:07:44,160 --> 00:07:45,880 I know that this is going to take a really long time 164 00:07:45,880 --> 00:07:47,280 to do, but we have 75 minutes, 165 00:07:47,280 --> 00:07:50,120 so I'm feeling confident about my focaccia. 166 00:07:50,120 --> 00:07:51,680 I know it will be delicious. 167 00:07:58,000 --> 00:08:00,960 Is that pastry? Yeah, it's a dumpling wrapper. 168 00:08:00,960 --> 00:08:03,080 Ooh! Yeah. 169 00:08:03,080 --> 00:08:06,440 Today, is a 'big risk, big reward' kind of day. 170 00:08:06,440 --> 00:08:08,640 The top dish could get me sent straight through 171 00:08:08,640 --> 00:08:10,880 to that immunity challenge, 172 00:08:10,880 --> 00:08:14,760 so I'm thinking I might risk it for the biscuit. 173 00:08:14,760 --> 00:08:16,240 Hey, Alita. Hey, guys. 174 00:08:16,240 --> 00:08:17,400 What's cracking? 175 00:08:17,400 --> 00:08:19,040 Actually, I'm getting a bit weird. 176 00:08:19,040 --> 00:08:20,600 OK. Yeah. 177 00:08:20,600 --> 00:08:22,080 Run us through it. Cute and weird. 178 00:08:22,080 --> 00:08:23,720 Yeah, cute and weird. (LAUGHS) 179 00:08:23,720 --> 00:08:26,200 My viral ingredient is going to be burrata, 180 00:08:26,200 --> 00:08:29,880 and you're going to see an absolute fusion dish here, 181 00:08:29,880 --> 00:08:33,440 and it's going to be Italian with Chinese. 182 00:08:33,440 --> 00:08:34,840 OK. 183 00:08:35,840 --> 00:08:37,320 I'm taking a risk. 184 00:08:37,320 --> 00:08:40,080 I'm gonna make a dumpling lasagne. 185 00:08:40,080 --> 00:08:41,600 Oh! Oh, yeah. OK. 186 00:08:41,600 --> 00:08:42,880 I know where you're going with this. 187 00:08:42,880 --> 00:08:44,720 Yeah. You've seen the viral... Yep. 188 00:08:44,720 --> 00:08:46,200 Yeah, with the layers. So... 189 00:08:46,200 --> 00:08:48,400 OK, I'm gonna try and break this down. 190 00:08:48,400 --> 00:08:51,320 So you're gonna have, like, dumpling wrappers... 191 00:08:51,320 --> 00:08:52,840 Yeah. ..as the pasta. 192 00:08:52,840 --> 00:08:54,600 Yeah. And then, you're gonna have 193 00:08:54,600 --> 00:08:55,920 layers of, like, dumpling, meat. 194 00:08:55,920 --> 00:08:57,640 Yep. Where does the burrata go? 195 00:08:57,640 --> 00:08:59,640 Right on top or in the layers? Right on top. 196 00:08:59,640 --> 00:09:01,240 There'll be a little bit of soy sauce on top, 197 00:09:01,240 --> 00:09:02,520 a little bit of sesame oil. 198 00:09:02,520 --> 00:09:04,720 And, then, you'll just stick your spoon into it, 199 00:09:04,720 --> 00:09:05,880 through that burrata. 200 00:09:05,880 --> 00:09:06,960 Ah. 201 00:09:06,960 --> 00:09:08,560 So you'll get all the juices through the bottom. 202 00:09:08,560 --> 00:09:10,240 Yeah. So you still get that creaminess 203 00:09:10,240 --> 00:09:12,280 that you'll get in every bite. 204 00:09:12,280 --> 00:09:13,440 I think it's creative. 205 00:09:13,440 --> 00:09:15,600 Um, I think it's...it's viral. 206 00:09:15,600 --> 00:09:18,320 I think it should be tasty. It has to be tasty. 207 00:09:18,320 --> 00:09:19,760 It's gonna be tasty. 208 00:09:19,760 --> 00:09:21,360 I'm looking forward to seeing this one come together. 209 00:09:21,360 --> 00:09:22,760 Alright. Same. Me, too. 210 00:09:22,760 --> 00:09:23,920 Thanks, guys. Good luck. 211 00:09:23,920 --> 00:09:25,320 Cheers. 212 00:09:28,840 --> 00:09:30,440 What are you doing, Olaolu? 213 00:09:30,440 --> 00:09:31,880 What's that green stuff? 214 00:09:31,880 --> 00:09:33,160 OLAOLU: Pistachio liqueur. 215 00:09:33,160 --> 00:09:35,240 Oh! Hell, yeah. Yum! 216 00:09:35,240 --> 00:09:37,280 I'm doing a pistachio frangipane-filled 217 00:09:37,280 --> 00:09:38,920 yeasted pancake. Yeah, yeah. Yum. 218 00:09:38,920 --> 00:09:42,080 Berry compote. Rosewater. Yeah. Oh, delicious! 219 00:09:42,080 --> 00:09:44,560 Thank you. Sounds viral to me. 220 00:09:46,400 --> 00:09:48,040 MIIN: I'm gonna use gochujang. 221 00:09:48,040 --> 00:09:50,360 I'm gonna make gochujang charred cabbage 222 00:09:50,360 --> 00:09:54,560 with mushrooms and a nori pangrattato. 223 00:09:54,560 --> 00:09:57,760 JACK: I'm doing a leek mosaic. 224 00:09:57,760 --> 00:10:00,800 It's going to be like a little roll wrapped in nori. 225 00:10:00,800 --> 00:10:03,000 And then I've also got some salted roasted pistachios 226 00:10:03,000 --> 00:10:04,400 on the top for some texture, 227 00:10:04,400 --> 00:10:06,200 so I think it'll be really good. 228 00:10:07,920 --> 00:10:08,960 I'm gonna be cooking 229 00:10:08,960 --> 00:10:12,640 a pistachio carrot cake ice-cream sundae. 230 00:10:12,640 --> 00:10:13,840 So I'm gonna... And I'm gonna 231 00:10:13,840 --> 00:10:15,360 do the carrot cake in the microwave. 232 00:10:15,360 --> 00:10:18,320 So that's like a little viral on viral on viral trend. 233 00:10:21,320 --> 00:10:22,360 OK. 234 00:10:22,360 --> 00:10:24,840 I'm feeling very nervous today. 235 00:10:24,840 --> 00:10:28,800 I really want to stay, keep learning, keep evolving. 236 00:10:28,800 --> 00:10:30,520 I have a couple of ideas. 237 00:10:30,520 --> 00:10:33,400 I feel like I'm just going to go with a few different elements. 238 00:10:34,800 --> 00:10:36,920 I think when I came into the competition, 239 00:10:36,920 --> 00:10:39,120 I just felt that maybe I'm just not good enough. 240 00:10:39,120 --> 00:10:40,680 And I think every cook 241 00:10:40,680 --> 00:10:43,680 I'm trying to build that self-trust in me 242 00:10:43,680 --> 00:10:47,840 and maybe, like, this will help me kind of get to the top. 243 00:10:47,840 --> 00:10:50,400 Alyona, how are you? Hi! 244 00:10:50,400 --> 00:10:52,680 Good. How are you? So, tell us, what are you doing? 245 00:10:52,680 --> 00:10:56,440 I am making a sour cream and avocado ice-cream... 246 00:10:56,440 --> 00:10:58,160 Ooh! POH: Wow. 247 00:10:58,160 --> 00:10:59,640 ..because heritage. 248 00:10:59,640 --> 00:11:02,040 I feel like I add sour cream to anything. 249 00:11:02,040 --> 00:11:04,160 So what is your ingredient? It's pistachio. 250 00:11:04,160 --> 00:11:07,800 So, your pistachio will be used as...as what? 251 00:11:07,800 --> 00:11:09,640 Uh, pistachio crumb 252 00:11:09,640 --> 00:11:11,560 and some sour cherry compote... 253 00:11:11,560 --> 00:11:13,680 With the avocado? Yeah. 254 00:11:13,680 --> 00:11:16,040 And do you think that's going to balance well? 255 00:11:16,040 --> 00:11:17,480 I'm kind of thinking, like, 256 00:11:17,480 --> 00:11:19,680 they have a very similar flavour profile 257 00:11:19,680 --> 00:11:21,800 in terms of this greenery, kind of grassy element. 258 00:11:21,800 --> 00:11:22,920 Yeah. 259 00:11:22,920 --> 00:11:25,320 And I think they will kind of work, play well together. 260 00:11:25,320 --> 00:11:26,920 OK. Interesting. 261 00:11:29,080 --> 00:11:30,600 Remember... Yeah. 262 00:11:30,600 --> 00:11:32,320 ..elimination day today. Yes. 263 00:11:32,320 --> 00:11:33,680 OK. Good luck. Thank you. 264 00:11:33,680 --> 00:11:35,640 Thank you. Good luck, Alyona. 265 00:11:37,800 --> 00:11:39,280 Oh, my gosh. 266 00:11:40,840 --> 00:11:44,760 After the judges' visit, I got a little bit in my head. 267 00:11:46,960 --> 00:11:49,400 Is sour cream and avocado ice-cream 268 00:11:49,400 --> 00:11:51,320 a bit of a crazy idea? 269 00:11:52,600 --> 00:11:56,680 Is it really too risky? I mean, it's a black-apron day. 270 00:11:56,680 --> 00:11:58,760 Hopefully, it's not going to cost me an apron today. 271 00:12:09,920 --> 00:12:11,760 ANDY: Keep that creativity flowing. 272 00:12:11,760 --> 00:12:13,640 You've only got an hour to go. 273 00:12:13,640 --> 00:12:15,440 Come on! Woo! Come on, guys! 274 00:12:29,040 --> 00:12:31,320 GRACE: Aaron, I can smell that from here. 275 00:12:31,320 --> 00:12:33,120 It smells... 276 00:12:33,120 --> 00:12:36,040 Thank you. How's it up there? 277 00:12:36,040 --> 00:12:38,600 I sort of feel like the queen of the world up here a bit. 278 00:12:41,240 --> 00:12:42,920 DOT: Would you like a cup of tea up there? 279 00:12:50,520 --> 00:12:53,280 I'm a little bit nervous that it's an elimination today, 280 00:12:53,280 --> 00:12:54,480 but I'm excited. 281 00:12:54,480 --> 00:12:56,840 I'm ready to make a viral recipe. 282 00:12:56,840 --> 00:12:58,120 Wearing a black apron, 283 00:12:58,120 --> 00:13:00,400 you have to come and you have to impress. 284 00:13:00,400 --> 00:13:03,200 So, I've never cooked Asian for the judges. 285 00:13:03,200 --> 00:13:06,600 I would love to show them a different side to me. 286 00:13:06,600 --> 00:13:08,960 And, you know, those beautiful Asian flavours, 287 00:13:08,960 --> 00:13:10,920 I think, could get me over the line today. 288 00:13:13,600 --> 00:13:16,200 Hello, Dot. Hi, guys. How are you? 289 00:13:16,200 --> 00:13:17,520 How are you? Hello. 290 00:13:17,520 --> 00:13:18,880 Tell us what you're making. 291 00:13:18,880 --> 00:13:20,520 So I'm making prawn rice papers. 292 00:13:20,520 --> 00:13:22,200 So, I'm gonna mince the prawn 293 00:13:22,200 --> 00:13:25,120 between two pieces of rice paper and fry it. 294 00:13:25,120 --> 00:13:26,120 Ah. 295 00:13:26,120 --> 00:13:27,400 And then, I'm going to serve that 296 00:13:27,400 --> 00:13:30,840 with tamarind chutney, lettuce and some fresh herbs 297 00:13:30,840 --> 00:13:31,920 as a san choy bao. Yeah. 298 00:13:31,920 --> 00:13:33,560 I like that. Oh, wow. 299 00:13:33,560 --> 00:13:34,840 Good luck, Dot. All the best. 300 00:13:34,840 --> 00:13:35,960 Thanks. Sounds good, yeah. 301 00:13:35,960 --> 00:13:37,680 Looking for a real flavour punch from you? 302 00:13:37,680 --> 00:13:38,920 Yes. Thank you, Dot. 303 00:13:38,920 --> 00:13:40,480 Here we go. Let's hope it's good. 304 00:13:43,840 --> 00:13:44,960 Hey, Petro. Hello! 305 00:13:44,960 --> 00:13:46,480 How are you, mate? How's it going? 306 00:13:46,480 --> 00:13:48,000 Good. And you? Very good, very good. 307 00:13:48,000 --> 00:13:49,160 Very nice to meet you. 308 00:13:49,160 --> 00:13:50,600 Are you gonna guess the ingredient? 309 00:13:50,600 --> 00:13:52,040 Oh, I can't with this one. What are you going? 310 00:13:52,040 --> 00:13:56,920 Uh, I am going a lobster-roll taco. 311 00:13:56,920 --> 00:13:58,120 Yum. OK. 312 00:13:58,120 --> 00:14:00,440 So, I'm gonna try something I've never done before 313 00:14:00,440 --> 00:14:03,240 and try to make the taco shell out of the rice paper. 314 00:14:03,240 --> 00:14:06,040 Right. How are you going to do it? 315 00:14:06,040 --> 00:14:08,200 In the deep fryer and holding two tongs. 316 00:14:09,440 --> 00:14:11,360 Like, hold it like that... Yeah. 317 00:14:11,360 --> 00:14:12,880 ..so it creates the shell... Yeah. 318 00:14:12,880 --> 00:14:14,280 ..and then hope for the best. OK. 319 00:14:14,280 --> 00:14:15,760 Look at me. Yep. 320 00:14:15,760 --> 00:14:17,320 Wink at me if it works. 321 00:14:18,560 --> 00:14:20,280 Can I half wink? 322 00:14:20,280 --> 00:14:21,960 Oh, God! 323 00:14:21,960 --> 00:14:24,840 Just allow yourself some time to go wrong. 324 00:14:24,840 --> 00:14:27,200 I think great advice from the expert. 325 00:14:27,200 --> 00:14:28,480 You've got this. OK. 326 00:14:28,480 --> 00:14:29,560 You've got this. Good luck. 327 00:14:29,560 --> 00:14:31,680 Thanks, guys. 328 00:14:31,680 --> 00:14:34,160 Yeah, I'm left a little bit uneasy. 329 00:14:34,160 --> 00:14:37,080 It sounds like making these taco shells 330 00:14:37,080 --> 00:14:38,240 out of rice paper 331 00:14:38,240 --> 00:14:40,880 may be a little more difficult than I first thought. 332 00:14:40,880 --> 00:14:42,400 A little bit nervous. 333 00:14:42,400 --> 00:14:44,960 I just need to get all my pickling stuff done, 334 00:14:44,960 --> 00:14:48,240 and then I can move on to my lobster. 335 00:14:48,240 --> 00:14:49,880 And I just want to leave as much time 336 00:14:49,880 --> 00:14:51,720 for those shells as I can 337 00:14:51,720 --> 00:14:53,560 because they're kind of the star of the show. 338 00:14:53,560 --> 00:14:54,920 So if I don't get those right, 339 00:14:54,920 --> 00:14:57,000 then my dish kind of falls flat on its arse. 340 00:15:01,680 --> 00:15:03,080 Ooh. 341 00:15:03,080 --> 00:15:05,760 LUKE: Oh, no, the red hands! GRACE: Oh, Luke! (LAUGHS) 342 00:15:07,440 --> 00:15:08,680 Stay back! (LAUGHS) 343 00:15:08,680 --> 00:15:10,400 You've got a red dress. It's alright. 344 00:15:10,400 --> 00:15:11,840 Yeah, I wore the right colour. 345 00:15:13,200 --> 00:15:17,320 Today, I'm gonna do kind of a savoury beetroot tarte Tatin 346 00:15:17,320 --> 00:15:18,760 with a burrata on top. 347 00:15:20,160 --> 00:15:21,880 That looks awesome, Pat. 348 00:15:21,880 --> 00:15:23,360 Hell, yeah. 349 00:15:23,360 --> 00:15:25,200 PAT: Today I'm using the gochujang, 350 00:15:25,200 --> 00:15:28,160 and I'm making a play on an Irish spice bag. 351 00:15:28,160 --> 00:15:30,880 So, it's going to be the salt and pepper chips 352 00:15:30,880 --> 00:15:33,880 put together with a red duck curry sauce 353 00:15:33,880 --> 00:15:36,360 and a gochujang pineapple sweet-and-sour sauce 354 00:15:36,360 --> 00:15:38,160 and a gochujang-glazed duck breast. 355 00:15:39,640 --> 00:15:43,560 I've decided to make a Filipino dish called palabok. 356 00:15:43,560 --> 00:15:47,320 And basically, I'm going to use the rice paper 357 00:15:47,320 --> 00:15:49,680 to make the noodles on the bottom, 358 00:15:49,680 --> 00:15:52,000 and then to make a chicharron on top. 359 00:15:52,000 --> 00:15:54,280 Chicharron is basically kind of like a pork crackle 360 00:15:54,280 --> 00:15:55,480 that's deep-fried. 361 00:15:55,480 --> 00:15:57,200 But, of course, I'm gonna try to replicate that 362 00:15:57,200 --> 00:15:58,360 with the rice paper. 363 00:16:00,680 --> 00:16:03,560 I'm gonna make a kadaifi sandwich 364 00:16:03,560 --> 00:16:05,640 with a couple of pistachio elements, 365 00:16:05,640 --> 00:16:07,400 sort of a Middle Eastern-y kind of vibe. 366 00:16:08,880 --> 00:16:12,000 I'm going to be doing gochujang buffalo wings today, 367 00:16:12,000 --> 00:16:14,840 with some celery kimchi on the side. 368 00:16:14,840 --> 00:16:16,280 Yeah, it's a pretty quick kimchi, 369 00:16:16,280 --> 00:16:18,480 kind of almost like a quick pickle. 370 00:16:18,480 --> 00:16:20,320 And then a ranch of some sort. 371 00:16:20,320 --> 00:16:21,360 It's elimination day, 372 00:16:21,360 --> 00:16:23,400 so I'm doing something that I know I can do well. 373 00:16:23,400 --> 00:16:25,080 It shouldn't put me on the bottom. 374 00:16:27,400 --> 00:16:30,560 It is smelling amazing in here, and so much going on. 375 00:16:30,560 --> 00:16:34,120 I am really loving the sound of Alyona's dish. 376 00:16:34,120 --> 00:16:38,000 She's got an avocado and sour cream ice-cream. 377 00:16:38,000 --> 00:16:39,280 Oh! I know! 378 00:16:39,280 --> 00:16:42,440 And then the pistachio is going on top as a crumb 379 00:16:42,440 --> 00:16:43,720 for a crunch texture. 380 00:16:43,720 --> 00:16:46,000 Right. So why avocado and sour cream? 381 00:16:46,000 --> 00:16:48,040 She comes from an Eastern European background, 382 00:16:48,040 --> 00:16:50,000 so she loves her sour cream. OTHERS: Mmm. 383 00:16:50,000 --> 00:16:51,280 But I think she's kind of... 384 00:16:51,280 --> 00:16:52,640 I actually... 385 00:16:52,640 --> 00:16:54,520 In mid-thought, I'm now worried. 386 00:16:54,520 --> 00:16:56,120 Yeah. I was like, "I don't get it." 387 00:16:56,120 --> 00:16:57,760 Because there's a lot of fat in that. 388 00:16:57,760 --> 00:16:58,880 Yeah. 389 00:16:58,880 --> 00:17:00,320 Could be great. Could be a disaster. 390 00:17:00,320 --> 00:17:02,280 And that's why I'm loving it. 391 00:17:02,280 --> 00:17:03,840 I'm really excited about Dot. 392 00:17:03,840 --> 00:17:05,800 She's doing a rice-paper roll 393 00:17:05,800 --> 00:17:09,080 that she's going to squish minced prawns in between 394 00:17:09,080 --> 00:17:10,760 and then pan-fry it. Yep. 395 00:17:10,760 --> 00:17:12,440 So, like prawn toast but with rice paper. 396 00:17:12,440 --> 00:17:15,320 Yeah. And then she's serving it in a san choy bao. 397 00:17:15,320 --> 00:17:16,720 It's so funny... Ooh! Crunchy-crunch. 398 00:17:16,720 --> 00:17:18,600 So funny. Like, a lot of these techniques 399 00:17:18,600 --> 00:17:19,880 I'd never heard of before. 400 00:17:19,880 --> 00:17:21,720 And then, like, Miss Viral over here, is like, 401 00:17:21,720 --> 00:17:23,080 "Oh, yeah, I've seen that." 402 00:17:29,160 --> 00:17:31,560 We are itching for some delicious food. 403 00:17:31,560 --> 00:17:33,440 You've only got 45 minutes to go. 404 00:17:33,440 --> 00:17:35,000 Woo! 405 00:17:35,000 --> 00:17:36,320 A push. 406 00:17:42,280 --> 00:17:45,120 Beautiful. Amazing. 407 00:17:46,600 --> 00:17:49,080 You're so clean down here, ladies. 408 00:17:49,080 --> 00:17:51,520 Oh. Oh, just as I said that. 409 00:17:51,520 --> 00:17:53,120 I know, I know. 410 00:17:54,920 --> 00:17:56,240 It's OK. 411 00:18:00,040 --> 00:18:01,360 ALITA: What I'm doing now 412 00:18:01,360 --> 00:18:03,440 is just preparing the dumpling filling. 413 00:18:03,440 --> 00:18:06,400 I want that filling for my dumpling lasagne 414 00:18:06,400 --> 00:18:09,120 to be a really big flavour bomb. 415 00:18:09,120 --> 00:18:11,600 I'm taking those Chinese flavours 416 00:18:11,600 --> 00:18:14,840 and some of those Italian flavours that I know can mesh. 417 00:18:14,840 --> 00:18:18,120 There's a bit of cumin, ginger, onion, 418 00:18:18,120 --> 00:18:20,320 the garlic, got rosemary in there, 419 00:18:20,320 --> 00:18:23,920 celery, porcini mushrooms and fennel seeds. 420 00:18:23,920 --> 00:18:25,400 It sounds so weird, 421 00:18:25,400 --> 00:18:27,560 but I think I'm going to give them something 422 00:18:27,560 --> 00:18:29,640 that they definitely haven't seen before. 423 00:18:29,640 --> 00:18:31,480 What is happening? 424 00:18:32,920 --> 00:18:35,160 Alita, what's in there? 425 00:18:35,160 --> 00:18:37,000 Um, a bunch of stuff. 426 00:18:37,000 --> 00:18:38,480 You gonna taste your filling? 427 00:18:38,480 --> 00:18:39,720 No. 428 00:18:39,720 --> 00:18:42,080 No? No, 'cause it's raw beef, so... 429 00:18:42,080 --> 00:18:43,760 Yeah. 430 00:18:45,560 --> 00:18:48,840 Alita is such an amazing, like, confident cook, 431 00:18:48,840 --> 00:18:50,480 and she's feeling really good. 432 00:18:50,480 --> 00:18:53,080 She's really, like, gunning for this top spot. 433 00:18:54,040 --> 00:18:55,360 What the hell is happening? 434 00:18:57,240 --> 00:18:59,360 Wait, why do you have cheese on your bench? 435 00:18:59,360 --> 00:19:01,240 You just wait, baby! 436 00:19:01,240 --> 00:19:02,560 (LAUGHS) 437 00:19:02,560 --> 00:19:04,360 (LAUGHS) Are you about to do something weird? 438 00:19:05,920 --> 00:19:08,880 I just can't come to any conclusions in my head 439 00:19:08,880 --> 00:19:10,880 as to what she's doing 440 00:19:10,880 --> 00:19:14,120 in terms of flavour combinations. 441 00:19:16,840 --> 00:19:20,080 I start getting in the first dumpling filling layer, 442 00:19:20,080 --> 00:19:21,960 then I get in the dumpling pastry layer, 443 00:19:21,960 --> 00:19:24,480 meat layer, and then I do another layer of pastry. 444 00:19:26,120 --> 00:19:28,240 Let's hope this dish can go viral. 445 00:19:28,240 --> 00:19:29,800 Let's see where we land. 446 00:19:38,760 --> 00:19:40,000 Vinnie. Andy. 447 00:19:40,000 --> 00:19:42,200 How are we? Meet Victoria. Hello. Nice to meet you. 448 00:19:42,200 --> 00:19:43,720 VICTORIA: Hello. I already know what you're using. 449 00:19:43,720 --> 00:19:44,840 Yes, yes. Yes. 450 00:19:44,840 --> 00:19:46,120 I can see a bit of gochujang. Yes, yes. 451 00:19:46,120 --> 00:19:47,120 What are you gonna make? 452 00:19:47,120 --> 00:19:49,480 Today, I'm making a pork sandwich 453 00:19:49,480 --> 00:19:51,880 with a gochujang barbecue sauce. 454 00:19:51,880 --> 00:19:53,280 I've got some focaccia bread that I'm making. 455 00:19:53,280 --> 00:19:54,800 Just a quick one. He can cook bread. 456 00:19:54,800 --> 00:19:56,120 Oh, I'm excited for that. 457 00:19:56,120 --> 00:19:58,640 I'm working on my gochujang barbecue sauce right now. 458 00:19:58,640 --> 00:20:00,960 So the first thing you taste when you bite into this 459 00:20:00,960 --> 00:20:02,600 is gochujang barbecue sauce. 460 00:20:02,600 --> 00:20:03,640 Perfect. Yeah. 461 00:20:03,640 --> 00:20:05,400 You getting to know Vinnie, 462 00:20:05,400 --> 00:20:07,360 he actually wants to open a panini shop so... 463 00:20:07,360 --> 00:20:08,400 Yes. Oh, I'll be there. 464 00:20:08,400 --> 00:20:09,760 Is this one going to make the menu or what? 465 00:20:09,760 --> 00:20:12,560 If this works out, it'll definitely be on the menu. 466 00:20:12,560 --> 00:20:14,200 I think, if this dish works out, 467 00:20:14,200 --> 00:20:15,720 you'll be one step closer to your dream. 468 00:20:15,720 --> 00:20:16,760 Yeah. 469 00:20:16,760 --> 00:20:18,320 But you may also be in with a shot at top dish, 470 00:20:18,320 --> 00:20:19,360 so a bit to play for. 471 00:20:19,360 --> 00:20:20,840 That would be good. That would be very good. 472 00:20:20,840 --> 00:20:21,880 That's what I'm going for. 473 00:20:21,880 --> 00:20:23,240 Well, good luck, mate. Thank you. 474 00:20:23,240 --> 00:20:24,680 Good luck. Thank you. 475 00:20:24,680 --> 00:20:27,000 Andy says my dish could be a top dish contender 476 00:20:27,000 --> 00:20:28,720 and I feel amazing about that. 477 00:20:32,080 --> 00:20:34,760 But as I look at the clock, 478 00:20:34,760 --> 00:20:37,400 I realise I don't actually have as much time as I thought. 479 00:20:37,400 --> 00:20:38,600 (QUIETLY) OK... 480 00:20:39,760 --> 00:20:42,000 I know I need to get my focaccia in the oven now. 481 00:20:45,560 --> 00:20:48,240 I've cooked my focaccia in 20 minutes before 482 00:20:48,240 --> 00:20:49,920 with ten minutes to let it rest. 483 00:20:49,920 --> 00:20:51,600 There's a big risk 484 00:20:51,600 --> 00:20:53,680 that it's not going to have enough time to cook. 485 00:20:53,680 --> 00:20:55,760 And when something goes wrong on a black-apron day, 486 00:20:55,760 --> 00:20:57,520 it's not ever good news. 487 00:21:04,000 --> 00:21:06,280 Time is slipping away! 488 00:21:06,280 --> 00:21:09,040 You only have 20 minutes to go! 489 00:21:15,960 --> 00:21:18,600 (CHUCKLES) Ow! It's so hot. 490 00:21:18,600 --> 00:21:21,480 Come on! Oh, no! 491 00:21:21,480 --> 00:21:23,680 (LAUGHS) It's really tight. 492 00:21:23,680 --> 00:21:24,720 Crank it. 493 00:21:26,120 --> 00:21:31,120 So, I'm just going to focus on my prawn crackers, 494 00:21:31,120 --> 00:21:32,760 getting them crispy. 495 00:21:32,760 --> 00:21:36,920 I've got my prawns, my ginger, herbs, spring onions. 496 00:21:36,920 --> 00:21:40,920 I want to make it as thin as possible along all the sides 497 00:21:40,920 --> 00:21:43,160 because then the prawn will cook evenly. 498 00:21:43,160 --> 00:21:45,160 Alright, wish me luck. I've never used a fryer. 499 00:21:49,840 --> 00:21:53,080 There is such a risk using a new piece of equipment 500 00:21:53,080 --> 00:21:56,240 in a black-apron day. 501 00:21:56,240 --> 00:21:58,120 Am I a little bit nuts? Maybe. 502 00:21:59,840 --> 00:22:01,480 But today I'm featuring rice paper, 503 00:22:01,480 --> 00:22:04,360 but rice paper is kind of flavourless, 504 00:22:04,360 --> 00:22:07,960 so it's going to have to be a hero in a textural element. 505 00:22:09,520 --> 00:22:11,440 Just doing a tester. 506 00:22:11,440 --> 00:22:14,600 Don't press it too hard, yeah? Don't push too hard. 507 00:22:14,600 --> 00:22:17,240 So I'm going to brave it today. 508 00:22:19,440 --> 00:22:21,440 (CRUNCHES) 509 00:22:23,080 --> 00:22:24,440 Ooh, that's good. 510 00:22:24,440 --> 00:22:25,480 Perfect. 511 00:22:25,480 --> 00:22:28,760 Wow, Dot, that looks so trendy. 512 00:22:28,760 --> 00:22:30,880 That is so hashtag viral, Dot. 513 00:22:30,880 --> 00:22:32,920 (LAUGHS) 514 00:22:32,920 --> 00:22:34,960 This dish is coming together. 515 00:22:37,320 --> 00:22:38,320 ALYONA: Come on. 516 00:22:39,760 --> 00:22:42,960 I think today I'm really trusting myself 517 00:22:42,960 --> 00:22:45,800 and really pushing myself not to play safe. 518 00:22:45,800 --> 00:22:47,760 So I'm fully committed 519 00:22:47,760 --> 00:22:51,120 to my sour cream and avocado ice-cream. 520 00:22:51,120 --> 00:22:53,400 Everything's coming together really nicely. 521 00:22:54,520 --> 00:22:56,880 I have my cherry compote ready, 522 00:22:56,880 --> 00:22:59,800 my sour cream and avocado ice-cream's churning, 523 00:22:59,800 --> 00:23:02,640 and now I'm making pistachio praline 524 00:23:02,640 --> 00:23:06,920 and preparing to make the pistachio crumb. 525 00:23:06,920 --> 00:23:09,160 Oh, and I'm making burnt white chocolate, as well. 526 00:23:10,480 --> 00:23:13,760 Given the pistachio is the, you know, featured ingredient, 527 00:23:13,760 --> 00:23:15,560 I feel like just one crumb 528 00:23:15,560 --> 00:23:18,080 is not going to be enough for me today. 529 00:23:18,080 --> 00:23:20,480 So I want to make sure the judges taste pistachios 530 00:23:20,480 --> 00:23:22,680 in different kind of profiles. 531 00:23:22,680 --> 00:23:25,680 I hope the judges are going to get my flavours. 532 00:23:25,680 --> 00:23:27,280 Everything's on the go. 533 00:23:27,280 --> 00:23:29,720 I think it's going to all come together 534 00:23:29,720 --> 00:23:31,320 in the very final moments. 535 00:23:34,280 --> 00:23:36,320 POH: Casper, how's it going? CASPER: Yeah, I'm doing good. 536 00:23:36,320 --> 00:23:37,680 VICTORIA: You're doing fried chicken. 537 00:23:37,680 --> 00:23:39,560 I am. I'm in my zone, you know. Yeah. 538 00:23:39,560 --> 00:23:41,240 How many are you making? Plenty. 539 00:23:41,240 --> 00:23:43,040 I've got six in there at the moment. Er... 540 00:23:43,040 --> 00:23:44,280 So I can have a couple? Yeah. 541 00:23:44,280 --> 00:23:45,960 For myself. OK. I'm not sharing. 542 00:23:48,120 --> 00:23:49,120 OK. 543 00:23:51,160 --> 00:23:53,360 OK, so my pork for the sandwich, 544 00:23:53,360 --> 00:23:54,920 it's just coming out of the pressure cooker. 545 00:23:54,920 --> 00:23:56,200 The sauce is tasting really good. 546 00:23:56,200 --> 00:23:58,240 You can definitely tell it's gochujang barbecue sauce. 547 00:23:58,240 --> 00:23:59,480 It's got that sweetness, 548 00:23:59,480 --> 00:24:01,440 but it's also got that real nice spiciness 549 00:24:01,440 --> 00:24:02,600 from the gochujang. 550 00:24:03,680 --> 00:24:05,000 Looking in the oven, 551 00:24:05,000 --> 00:24:06,960 and my bread's just not browning up in the oven. 552 00:24:06,960 --> 00:24:08,640 So I'm just a little bit worried about that. 553 00:24:08,640 --> 00:24:09,880 Time's running out, 554 00:24:09,880 --> 00:24:12,720 so I get my bread out of the oven. 555 00:24:12,720 --> 00:24:14,880 It's still not coloured the way I want it to. 556 00:24:14,880 --> 00:24:16,760 And it's just dawned on me 557 00:24:16,760 --> 00:24:19,480 that, like, I've made this way too big. 558 00:24:19,480 --> 00:24:21,120 And ideally, 559 00:24:21,120 --> 00:24:23,760 I'd like to rest my focaccia for about ten minutes, 560 00:24:23,760 --> 00:24:25,400 but I don't have that time. 561 00:24:25,400 --> 00:24:27,720 I don't know if I'll be able to really use it. 562 00:24:27,720 --> 00:24:28,880 In the back of my head, 563 00:24:28,880 --> 00:24:30,560 I know I need to come up with a plan B. 564 00:24:31,680 --> 00:24:34,240 It's still a bit soft in the middle, 565 00:24:34,240 --> 00:24:39,240 and I don't really want to have to go home off bread. 566 00:24:40,720 --> 00:24:42,680 The most obvious plan B 567 00:24:42,680 --> 00:24:45,120 is use pre-made bread from the pantry. 568 00:24:46,760 --> 00:24:49,560 Being the panini guy and the bread guy, 569 00:24:49,560 --> 00:24:51,920 I'm not feeling great at all 570 00:24:51,920 --> 00:24:53,440 that I didn't get my bread done. 571 00:24:55,360 --> 00:25:00,320 But I'm still hopeful that the flavour of the gochujang 572 00:25:00,320 --> 00:25:02,280 and the flavour of the pork is enough 573 00:25:02,280 --> 00:25:04,320 to actually meet the brief and get me through. 574 00:25:10,040 --> 00:25:12,120 PETRO: I have got my lobster out. 575 00:25:12,120 --> 00:25:13,880 At the moment I'm just waiting 576 00:25:13,880 --> 00:25:15,880 for these crispy shallots to crispen up. 577 00:25:17,000 --> 00:25:20,800 I've got most of my garnishes for my lobster taco 578 00:25:20,800 --> 00:25:22,640 all ready to go. 579 00:25:22,640 --> 00:25:24,920 So I'm pretty happy with myself. 580 00:25:26,240 --> 00:25:27,600 Petro, are you happy with it? 581 00:25:27,600 --> 00:25:28,840 Well, it's coming out of the shell, 582 00:25:28,840 --> 00:25:29,880 so that's a good sign. 583 00:25:29,880 --> 00:25:32,200 But I can't get caught up in that for too long 584 00:25:32,200 --> 00:25:35,360 'cause I have got to get on to these taco shells. 585 00:25:36,720 --> 00:25:38,280 I've left it a little bit fine. 586 00:25:38,280 --> 00:25:40,640 I don't have as much time as I thought I would. 587 00:25:44,840 --> 00:25:46,120 You've got this. 588 00:25:46,120 --> 00:25:47,600 Yeah, hold it. 589 00:25:55,600 --> 00:25:58,600 I'm testing my rice paper in the deep-fryer, 590 00:25:58,600 --> 00:26:01,400 and it doesn't seem to be puffing and bubbling up 591 00:26:01,400 --> 00:26:03,600 like I thought it would. 592 00:26:03,600 --> 00:26:04,920 How are they looking? 593 00:26:05,920 --> 00:26:07,040 Yeah, it's not working. 594 00:26:08,400 --> 00:26:09,440 Damn. 595 00:26:09,440 --> 00:26:10,560 It's not really frying. 596 00:26:11,560 --> 00:26:13,080 What is going on? 597 00:26:13,080 --> 00:26:14,120 And so, already, 598 00:26:14,120 --> 00:26:15,720 I'm starting to feel a little bit nervous here. 599 00:26:17,280 --> 00:26:19,640 Maybe my oil's not quite hot enough. 600 00:26:21,240 --> 00:26:23,600 The taco shells are the star of my dish. 601 00:26:23,600 --> 00:26:25,000 So if that doesn't work, 602 00:26:25,000 --> 00:26:26,640 then I've really got nothing to plate up. 603 00:26:26,640 --> 00:26:29,200 No room for panicking. No time. 604 00:26:29,200 --> 00:26:30,200 Yeah. 605 00:26:31,200 --> 00:26:34,640 My gut is telling me I've just got to do a full pivot here 606 00:26:34,640 --> 00:26:36,720 and try to get something over the line. 607 00:26:36,720 --> 00:26:38,680 So now I'm just wracking my brain, thinking, 608 00:26:38,680 --> 00:26:41,920 "What can I do with Victoria's other ingredients?" 609 00:26:41,920 --> 00:26:44,680 I do not want to give up now. It's black-apron day. 610 00:26:44,680 --> 00:26:47,280 I do not want to be going home, so I'm going to make this work. 611 00:26:49,720 --> 00:26:52,160 Your spot in the competition is on the line! 612 00:26:52,160 --> 00:26:53,960 Five minutes to go! 613 00:26:53,960 --> 00:26:58,000 Five minutes! Go, guys! Go, go, go, go, go! 614 00:26:58,000 --> 00:27:00,360 Taste! Taste! Season, season, season! 615 00:27:05,880 --> 00:27:10,600 Crispy. (CHUCKLES) Super-duper crispy. 616 00:27:14,640 --> 00:27:17,360 I just have to do the second cook of my chips - 617 00:27:17,360 --> 00:27:19,280 they're nearly done with their first run - 618 00:27:19,280 --> 00:27:20,920 and then just plate everything up. 619 00:27:20,920 --> 00:27:23,240 I'm pretty well on track. Make sure that duck's perfect. 620 00:27:23,240 --> 00:27:27,000 I'm currently frying out my little fake chicharron, 621 00:27:27,000 --> 00:27:29,160 so hopefully will finish in time. 622 00:27:30,240 --> 00:27:31,440 Happy, feeling good. 623 00:27:31,440 --> 00:27:34,880 Got my gochujang buffalo wings-style glaze 624 00:27:34,880 --> 00:27:35,960 on the chicken, there. 625 00:27:35,960 --> 00:27:37,720 And I've also got the kimchi on the side 626 00:27:37,720 --> 00:27:39,600 and a bit of ranch just to cool everything down. 627 00:27:40,840 --> 00:27:43,040 PETRO: Cucumbers are going to add the freshness to the dish 628 00:27:43,040 --> 00:27:44,920 and that crunch. 629 00:27:48,600 --> 00:27:51,760 It's just, like, the last few little pieces coming together. 630 00:27:51,760 --> 00:27:56,120 I just want to taste all of it and then see how we go. 631 00:27:56,120 --> 00:27:58,080 Tasting all the elements together, 632 00:27:58,080 --> 00:28:01,800 my biscuity pistachio crumb and sour cherries, 633 00:28:01,800 --> 00:28:03,640 and my ice-cream. 634 00:28:03,640 --> 00:28:05,720 Mmm. Mm! 635 00:28:05,720 --> 00:28:07,440 I'm really happy with the dish. 636 00:28:07,440 --> 00:28:09,480 It's really nicely balanced. 637 00:28:09,480 --> 00:28:11,280 There's just a little touch of avocado 638 00:28:11,280 --> 00:28:12,680 and sour cream to it. 639 00:28:12,680 --> 00:28:14,720 And the little tartness of the cherry 640 00:28:14,720 --> 00:28:16,320 kind of brings it all home. 641 00:28:16,320 --> 00:28:19,240 I feel like I'm trusting myself with flavours, 642 00:28:19,240 --> 00:28:21,080 and that makes it really special. 643 00:28:21,080 --> 00:28:23,000 Like, I'm really having fun today. 644 00:28:30,040 --> 00:28:31,680 ALITA: Alright, I'm going to bite the bullet 645 00:28:31,680 --> 00:28:35,240 and take these out and just pray that they're cooked. 646 00:28:36,560 --> 00:28:38,480 'Cause that's all I can do right now. 647 00:28:41,920 --> 00:28:44,000 I know I can't leave the lasagnes in there 648 00:28:44,000 --> 00:28:45,040 for any longer, 649 00:28:45,040 --> 00:28:46,720 because I need to let them cool a little bit 650 00:28:46,720 --> 00:28:48,400 before I put on that burrata. 651 00:28:51,200 --> 00:28:53,400 Get it on the plate. There's one minute to go. 652 00:28:53,400 --> 00:28:57,440 GRACE: Whoo! One minute! Let's go guys! (CLAPS) 653 00:28:59,760 --> 00:29:00,920 At this point, 654 00:29:00,920 --> 00:29:02,440 I know that these ramekins are too hot, 655 00:29:02,440 --> 00:29:03,680 but I'm running out of time, 656 00:29:03,680 --> 00:29:07,400 so I have to get that burrata on my dumpling lasagnes. 657 00:29:07,400 --> 00:29:09,440 (GASPS) 658 00:29:09,440 --> 00:29:13,320 So I stick that baby burrata on the ramekin. 659 00:29:13,320 --> 00:29:14,920 It's looking nice and juicy, 660 00:29:14,920 --> 00:29:17,400 and I'm happy with how juicy it is. 661 00:29:17,400 --> 00:29:20,880 So, I just have to hope that it doesn't split 662 00:29:20,880 --> 00:29:23,200 'cause it's going to melt and make it really soggy. 663 00:29:24,240 --> 00:29:25,360 This is it! 664 00:29:26,960 --> 00:29:30,600 JUDGES: Ten, nine, eight, 665 00:29:30,600 --> 00:29:33,200 seven, six, 666 00:29:33,200 --> 00:29:35,720 five, four, 667 00:29:35,720 --> 00:29:37,880 three, two, 668 00:29:37,880 --> 00:29:39,360 one! 669 00:29:39,360 --> 00:29:40,440 Oh, my God. 670 00:29:40,440 --> 00:29:42,440 (BOTH LAUGH) 671 00:29:42,440 --> 00:29:44,120 Whoo-o-o-o-o! 672 00:29:44,120 --> 00:29:47,120 Oh, my gosh. It was a bit hectic, hey? 673 00:29:47,120 --> 00:29:48,720 Well done, mate. 674 00:29:48,720 --> 00:29:50,720 Nice work, guys! Well done! (CLAPS) 675 00:29:51,800 --> 00:29:53,680 DOT: It went good. I'm happy with what I've got. 676 00:29:53,680 --> 00:29:57,240 It's fresh, it's crunchy, vibrant. 677 00:29:59,320 --> 00:30:02,120 (GASPS) Stop. 678 00:30:02,120 --> 00:30:03,320 I'm looking around 679 00:30:03,320 --> 00:30:05,520 and there's a lot of, like, restaurant-quality dishes. 680 00:30:10,720 --> 00:30:15,480 I feel like I went more, like, viral trendy, so... 681 00:30:15,480 --> 00:30:17,720 But I want to sit down and eat this, 682 00:30:17,720 --> 00:30:21,280 so, you know, hopefully gets me through. 683 00:30:22,520 --> 00:30:24,280 No! 684 00:30:27,840 --> 00:30:29,480 My burratas split. 685 00:30:40,680 --> 00:30:44,320 Victoria Minell is in the house and she brought with her 686 00:30:44,320 --> 00:30:46,440 five of her favourite viral ingredients. 687 00:30:46,440 --> 00:30:49,360 You had to choose one and make a dish with it. 688 00:30:49,360 --> 00:30:50,720 Let's see how you went. 689 00:30:50,720 --> 00:30:54,080 ANDY: The first dish we'd like to taste belongs to... 690 00:30:54,080 --> 00:30:55,080 ..Dot. 691 00:30:56,240 --> 00:30:57,560 GRACE: Go, Dot! 692 00:31:01,040 --> 00:31:02,320 Go, Dot. 693 00:31:02,320 --> 00:31:05,280 Oh, look. Hi, guys. (GROANS NERVOUSLY) 694 00:31:05,280 --> 00:31:07,360 Ooh. Little feast. 695 00:31:09,120 --> 00:31:10,760 Righto, Dot. What's going on? 696 00:31:12,800 --> 00:31:15,960 Well, today I have done the rice paper. 697 00:31:15,960 --> 00:31:19,840 So I made a bit of a smashed prawn between there 698 00:31:19,840 --> 00:31:21,800 with ginger, herbs. 699 00:31:21,800 --> 00:31:25,120 And I'm visualising it to be like a lettuce cup 700 00:31:25,120 --> 00:31:27,520 with a lovely tamarind sauce. 701 00:31:27,520 --> 00:31:28,920 Nice. 702 00:31:30,000 --> 00:31:32,360 I'm, like, dying to dig in. Me too. 703 00:31:32,360 --> 00:31:33,640 How do we do it? Here you go, Andy. 704 00:31:34,680 --> 00:31:37,000 Does the cracker go on the lettuce? 705 00:31:37,000 --> 00:31:38,080 Yeah. Yeah, right. 706 00:31:38,080 --> 00:31:39,480 And then lots of herbs. 707 00:31:39,480 --> 00:31:40,720 And then get your tamarind chutney. 708 00:32:05,400 --> 00:32:06,600 Oh, Dot! 709 00:32:08,160 --> 00:32:09,520 You've done it again. 710 00:32:09,520 --> 00:32:11,640 (JEAN-CHRISTOPHE CHUCKLES) That is so, so tasty. 711 00:32:11,640 --> 00:32:12,760 Well done! 712 00:32:12,760 --> 00:32:13,840 Thank you. 713 00:32:13,840 --> 00:32:15,840 (CHEERING AND APPLAUSE) 714 00:32:18,640 --> 00:32:19,640 Dynamite. 715 00:32:20,920 --> 00:32:24,000 Lights out. Flavour, flavour, flavour. 716 00:32:24,000 --> 00:32:26,320 And then I love all the fresh herbs. 717 00:32:26,320 --> 00:32:31,240 But the star is obviously that little rice-paper smash thing 718 00:32:31,240 --> 00:32:32,400 that you've got going on. 719 00:32:33,480 --> 00:32:34,800 It's crispy, 720 00:32:34,800 --> 00:32:37,400 the prawns are still cooked really, really well, 721 00:32:37,400 --> 00:32:40,680 and you've just got, like, layers upon layers of spice, 722 00:32:40,680 --> 00:32:43,040 citrus punch, herbs. 723 00:32:43,040 --> 00:32:44,480 It's all happening for me, Dot. 724 00:32:45,880 --> 00:32:48,240 Dot, this dish makes me so happy. 725 00:32:48,240 --> 00:32:50,560 And, you know, I think a lot of people 726 00:32:50,560 --> 00:32:53,120 lean into, like, sweetness in the chutneys. 727 00:32:53,120 --> 00:32:55,960 And you've kind of really been restrained with that, 728 00:32:55,960 --> 00:32:58,160 so the sweetness of the prawns really comes through. 729 00:32:58,160 --> 00:32:59,720 It's just a delight. 730 00:32:59,720 --> 00:33:00,880 Oh, good. 731 00:33:02,600 --> 00:33:05,640 You are definitely speaking my language with this dish. 732 00:33:06,800 --> 00:33:08,960 I think it was a great use of rice paper. 733 00:33:08,960 --> 00:33:10,360 I think it was absolutely delicious. 734 00:33:10,360 --> 00:33:11,400 JEAN-CHRISTOPHE: Well done. 735 00:33:11,400 --> 00:33:12,440 Thank you. 736 00:33:12,440 --> 00:33:13,640 Go, Dot, go! 737 00:33:16,760 --> 00:33:20,240 Well done. Beautiful work. Thank you. Thank you. 738 00:33:20,240 --> 00:33:21,600 Miin, you're next. 739 00:33:22,880 --> 00:33:25,000 MIIN: I made a gochujang charred cabbage 740 00:33:25,000 --> 00:33:28,440 with mushrooms and a nori pangrattato. 741 00:33:29,760 --> 00:33:31,880 VICTORIA: I love that you've chosen to hero a vegetable, 742 00:33:31,880 --> 00:33:33,520 which is definitely a trend I'm starting to see. 743 00:33:33,520 --> 00:33:37,040 I'm obsessed with the gochujang sauce you've made. 744 00:33:37,040 --> 00:33:38,600 I think you've hero-ed the ingredient perfectly. 745 00:33:39,760 --> 00:33:41,200 Next up... 746 00:33:41,200 --> 00:33:42,200 ..Pat. 747 00:33:43,200 --> 00:33:44,240 Oh, wow. 748 00:33:44,240 --> 00:33:45,760 Oh, that looks so good. Look at that. 749 00:33:45,760 --> 00:33:47,040 That looks epic. 750 00:33:48,320 --> 00:33:51,040 PAT: I've made a play on an Irish spice bag. 751 00:33:51,040 --> 00:33:53,360 I've got the salt and pepper chips, 752 00:33:53,360 --> 00:33:57,160 gochujang glaze, with a pan-seared duck breast, 753 00:33:57,160 --> 00:34:00,600 a gochujang and pineapple sweet-and-sour sauce, 754 00:34:00,600 --> 00:34:02,200 and a Thai red curry sauce. 755 00:34:03,640 --> 00:34:05,240 SOFIA: Pat, I love the high-low thing 756 00:34:05,240 --> 00:34:06,560 that's happening on the plate, here. 757 00:34:06,560 --> 00:34:07,640 This is the kind of thing 758 00:34:07,640 --> 00:34:09,600 you'd see, like, a dude foodie-chef plate up 759 00:34:09,600 --> 00:34:11,600 because it's got so much technique in it. 760 00:34:11,600 --> 00:34:13,520 And I reckon these are some of the best chips 761 00:34:13,520 --> 00:34:14,960 that I've had in this kitchen. 762 00:34:16,280 --> 00:34:17,280 Annabel. 763 00:34:20,800 --> 00:34:21,840 POH: Very cute. 764 00:34:21,840 --> 00:34:23,000 ANNABEL: I have done 765 00:34:23,000 --> 00:34:26,640 a pistachio and carrot cake ice-cream sundae. 766 00:34:26,640 --> 00:34:29,040 I think it's just such a grown-up ice-cream. 767 00:34:29,040 --> 00:34:30,120 Yeah. 768 00:34:30,120 --> 00:34:32,600 I love how hard you've hit us with the spices 769 00:34:32,600 --> 00:34:33,800 that go in carrot cake. 770 00:34:35,240 --> 00:34:36,280 Hannah. 771 00:34:36,280 --> 00:34:37,560 (CHEERING AND APPLAUSE) 772 00:34:38,880 --> 00:34:40,960 Wow, look at that. 773 00:34:40,960 --> 00:34:44,440 HANNAH: Dubai-loaded cookie with a pistachio ice-cream. 774 00:34:45,560 --> 00:34:50,080 Well, I can only say every single bite... 775 00:34:50,080 --> 00:34:51,120 ..is a joy. 776 00:34:51,120 --> 00:34:52,160 Oh, good. 777 00:34:52,160 --> 00:34:54,120 Olaolu! 778 00:34:54,120 --> 00:34:56,960 OLAOLU: I've made pistachio frangipane pancakes 779 00:34:56,960 --> 00:34:58,800 with berry compote, 780 00:34:58,800 --> 00:35:02,960 and a little toasted honey pistachio liqueur syrup. 781 00:35:04,160 --> 00:35:05,800 VICTORIA: The pancakes were delicious. 782 00:35:05,800 --> 00:35:08,080 It, you know, looked beautiful, it looked viral. 783 00:35:08,080 --> 00:35:09,840 Next up, it's Jack. 784 00:35:09,840 --> 00:35:11,600 Oh, wow. Oh, wow. 785 00:35:14,160 --> 00:35:17,560 Today I've done a leek mosaic with pistachios. 786 00:35:17,560 --> 00:35:21,480 Aesthetic, visual, technique. 787 00:35:21,480 --> 00:35:23,720 Well done. Superbly done. 788 00:35:23,720 --> 00:35:25,560 Thank you, Chef. 789 00:35:25,560 --> 00:35:26,840 Next up... 790 00:35:26,840 --> 00:35:28,440 ..Vinnie. 791 00:35:30,800 --> 00:35:33,120 VINNIE: I'm taking my sandwich up to the judges and... 792 00:35:34,440 --> 00:35:35,680 ..I'm kind of dreading it... 793 00:35:36,720 --> 00:35:37,720 ..to be honest. 794 00:35:38,760 --> 00:35:41,360 I'm not really proud of what I have on my plate. 795 00:35:41,360 --> 00:35:43,800 I'm definitely very, very worried 796 00:35:43,800 --> 00:35:45,240 about my place in the competition today. 797 00:36:00,560 --> 00:36:01,560 Vinnie, what have you made? 798 00:36:03,000 --> 00:36:07,520 So, I've made a pork braised in gochujang 799 00:36:07,520 --> 00:36:10,320 with a gochujang barbecue sauce sandwich. 800 00:36:10,320 --> 00:36:12,720 Nice. Um, how'd it go for you? 801 00:36:12,720 --> 00:36:14,160 Um... 802 00:36:14,160 --> 00:36:15,920 I'm a little bit disappointed in myself, to be honest. 803 00:36:17,120 --> 00:36:18,640 I just feel like I've let youse down. 804 00:36:18,640 --> 00:36:20,600 I had a nice focaccia that was baking in the oven 805 00:36:20,600 --> 00:36:21,720 that I made for this, 806 00:36:21,720 --> 00:36:24,920 but, um, it just wasn't cooking in time. 807 00:36:24,920 --> 00:36:26,280 I think I just made it too big. 808 00:36:27,960 --> 00:36:29,280 The bread's from the pantry? 809 00:36:29,280 --> 00:36:30,280 Yes. 810 00:36:31,960 --> 00:36:34,800 OK. I hope this just rockets us with flavour. 811 00:36:34,800 --> 00:36:35,840 Divvy it up. 812 00:36:52,960 --> 00:36:54,960 OK. (CLEARS THROAT) 813 00:36:57,880 --> 00:36:59,200 Pork's cooked really nicely. 814 00:37:01,160 --> 00:37:04,360 And your gochujang barbecue sauce is delicious. 815 00:37:05,760 --> 00:37:08,880 But that's really all I got. Pork and sauce. 816 00:37:08,880 --> 00:37:10,800 That's all I've got to go off 817 00:37:10,800 --> 00:37:12,800 to judge your place in the competition. 818 00:37:14,200 --> 00:37:15,520 You, of all people, know 819 00:37:15,520 --> 00:37:17,600 that if you're going to make a sandwich in this kitchen, 820 00:37:17,600 --> 00:37:20,840 in 75 minutes, you need to make the bread. 821 00:37:20,840 --> 00:37:22,120 Yep. 822 00:37:22,120 --> 00:37:23,720 You're our sandwich guy. 823 00:37:23,720 --> 00:37:24,760 Visually, 824 00:37:24,760 --> 00:37:26,720 it kind of looked a little bit like a sloppy Joe to me. 825 00:37:27,880 --> 00:37:30,120 The next time, if you're making bread - 826 00:37:30,120 --> 00:37:31,480 yeah - just make it small. 827 00:37:31,480 --> 00:37:33,080 Yeah. Thank you. 828 00:37:33,080 --> 00:37:35,160 (DULL APPLAUSE) 829 00:37:35,160 --> 00:37:36,200 It doesn't feel great 830 00:37:36,200 --> 00:37:37,400 that my place in the competition 831 00:37:37,400 --> 00:37:39,200 has come down to pork and sauce. 832 00:37:40,640 --> 00:37:42,680 It's a bit worrying. It's very worrying. 833 00:37:46,320 --> 00:37:48,080 OK. Next, Alyona, please. 834 00:37:48,080 --> 00:37:50,080 (CHEERING) 835 00:37:51,840 --> 00:37:54,360 ALYONA: I'm excited to hear the judges' feedback 836 00:37:54,360 --> 00:37:56,280 because it's quite an interesting combination 837 00:37:56,280 --> 00:37:57,680 of flavours in my ice-cream. 838 00:37:57,680 --> 00:37:59,720 (APPLAUSE) 839 00:37:59,720 --> 00:38:01,200 Oh, I see. Ahh. 840 00:38:01,200 --> 00:38:02,240 Oh. 841 00:38:04,760 --> 00:38:06,640 Looks interesting. Mm. 842 00:38:07,840 --> 00:38:09,960 Alyona, what have you made? 843 00:38:11,120 --> 00:38:14,440 I used pistachios, and I made 844 00:38:14,440 --> 00:38:17,520 avocado and sour cream ice-cream 845 00:38:17,520 --> 00:38:20,320 with layered pistachio crunch 846 00:38:20,320 --> 00:38:22,360 and some sour cherry coulis. 847 00:38:24,080 --> 00:38:26,120 OK, let's have a taste. 848 00:38:39,760 --> 00:38:40,840 Alyona... 849 00:38:43,040 --> 00:38:44,120 ..it's mind-blowing. 850 00:38:44,120 --> 00:38:45,480 (GASPS) 851 00:38:45,480 --> 00:38:47,160 It's spot-on. 852 00:38:48,840 --> 00:38:50,400 It does work. 853 00:38:50,400 --> 00:38:54,480 You can get the nuttiness of your pistachio. 854 00:38:55,600 --> 00:38:57,720 I mean, introducing avocado - 855 00:38:57,720 --> 00:39:00,920 it's rich, it's tasty. 856 00:39:00,920 --> 00:39:02,640 It's, um, addictive. 857 00:39:04,880 --> 00:39:07,720 So I am super satisfied. 858 00:39:07,720 --> 00:39:09,400 Thank you. Thank you. 859 00:39:09,400 --> 00:39:10,520 I'm not going to lie. 860 00:39:10,520 --> 00:39:12,360 I was a little bit nervous when I heard you were making 861 00:39:12,360 --> 00:39:14,160 an avocado and sour cream ice-cream - 862 00:39:14,160 --> 00:39:17,160 'cause it is my favourite dip, guacamole - 863 00:39:17,160 --> 00:39:18,720 but that is delicious. 864 00:39:18,720 --> 00:39:19,920 So well done. 865 00:39:21,400 --> 00:39:23,240 SOFIA: There's this lovely tang to your ice-cream, 866 00:39:23,240 --> 00:39:25,600 but not at the expense of the richness. 867 00:39:25,600 --> 00:39:28,200 It's all just the perfect mouthful. 868 00:39:28,200 --> 00:39:29,480 Flawless. 869 00:39:29,480 --> 00:39:31,000 Thank you. 870 00:39:33,880 --> 00:39:37,320 Oh, my gosh. Like, I am so happy. 871 00:39:37,320 --> 00:39:39,640 Oh, my God. Well done. 872 00:39:39,640 --> 00:39:42,320 Maybe I finally deserve to be here. 873 00:39:42,320 --> 00:39:43,400 Well done. 874 00:39:45,000 --> 00:39:46,920 Thank you. Oh, my goodness. Good job. 875 00:39:46,920 --> 00:39:48,720 Did you finish the ice-cream? 876 00:39:48,720 --> 00:39:49,760 Yeah. He did. 877 00:39:49,760 --> 00:39:51,440 (GROANS) You're next, Lydia. 878 00:39:51,440 --> 00:39:54,240 LYDIA: I made a kadaifi sandwich 879 00:39:54,240 --> 00:39:56,800 filled with a pistachio and ricotta cream. 880 00:39:56,800 --> 00:39:58,840 (CRUNCHING) 881 00:39:58,840 --> 00:40:02,960 It's crunchy, it's full of pistachio-ness. 882 00:40:02,960 --> 00:40:04,640 Delicious. Thank you. 883 00:40:04,640 --> 00:40:05,680 Casper. 884 00:40:07,920 --> 00:40:09,240 CASPER: Gochujang buffalo wings 885 00:40:09,240 --> 00:40:12,480 with a celery kimchi and a nori ranch. 886 00:40:12,480 --> 00:40:15,320 Powerful, balanced, delicious. 887 00:40:15,320 --> 00:40:16,920 I think you've done really well today. 888 00:40:16,920 --> 00:40:18,000 Thank you. 889 00:40:18,000 --> 00:40:19,280 Emily. 890 00:40:19,280 --> 00:40:22,560 EMILY: I've made you a Filipino dish called palabok. 891 00:40:22,560 --> 00:40:24,320 I've used the rice paper 892 00:40:24,320 --> 00:40:26,800 to make the noodles on the bottom 893 00:40:26,800 --> 00:40:27,920 and chicharron on top. 894 00:40:29,080 --> 00:40:30,560 JEAN-CHRISTOPHE: Emily, I admire you 895 00:40:30,560 --> 00:40:34,560 for introducing these two ways of rice paper today. 896 00:40:36,320 --> 00:40:39,640 So I believe you have a true talent for flavours. 897 00:40:39,640 --> 00:40:40,640 Luke. 898 00:40:41,680 --> 00:40:44,080 LUKE: I've made a beetroot tarte Tatin 899 00:40:44,080 --> 00:40:45,960 with a burrata on top. 900 00:40:45,960 --> 00:40:47,400 Luke... 901 00:40:47,400 --> 00:40:49,240 ..it's fantastic. 902 00:40:49,240 --> 00:40:51,280 Aaron. (APPLAUSE) 903 00:40:51,280 --> 00:40:54,360 AARON: A cheat's gochujang tonkotsu ramen. 904 00:40:54,360 --> 00:40:56,280 Everything, every element, is delicious. 905 00:40:56,280 --> 00:40:58,360 I think the broth is beautiful. 906 00:40:58,360 --> 00:41:00,360 (APPLAUSE) 907 00:41:02,480 --> 00:41:05,400 The next dish we'd like to taste belongs to Petro. 908 00:41:07,720 --> 00:41:09,120 GRACE: Go, Petro! 909 00:41:10,160 --> 00:41:13,800 PETRO: I promised lobster tacos. 910 00:41:13,800 --> 00:41:18,560 And now I'm going to be serving up cucumber salad. 911 00:41:18,560 --> 00:41:21,040 This is the biggest pivot I've had to do 912 00:41:21,040 --> 00:41:22,840 in this competition, 913 00:41:22,840 --> 00:41:25,000 and it's on black-apron day, 914 00:41:25,000 --> 00:41:27,320 so I'm really scared. 915 00:41:29,280 --> 00:41:30,520 Petro, what have you made us? 916 00:41:31,720 --> 00:41:34,560 I made a cucumber salad with lobster 917 00:41:34,560 --> 00:41:37,960 that's got a yuzu and fish sauce mayonnaise. 918 00:41:39,320 --> 00:41:40,560 (WHISPERS) Where's the tacos? 919 00:41:40,560 --> 00:41:42,080 Was this the dish you intended to make? 920 00:41:42,080 --> 00:41:43,440 No. No, it's not. 921 00:41:43,440 --> 00:41:47,920 I wanted to make a taco shell out of the rice paper, 922 00:41:47,920 --> 00:41:50,320 but it just wasn't working. 923 00:41:52,160 --> 00:41:54,240 Hopefully, it still tastes OK. 924 00:41:54,240 --> 00:41:55,800 Let's find out. 925 00:42:12,120 --> 00:42:14,040 I really wish the taco worked. 926 00:42:15,360 --> 00:42:17,360 I think there's different ways that you could have used it, 927 00:42:17,360 --> 00:42:18,480 even if it didn't work. 928 00:42:18,480 --> 00:42:20,280 You could have wrapped it into a bit of a roll. 929 00:42:21,480 --> 00:42:24,000 But otherwise, I think the flavours are great. 930 00:42:24,000 --> 00:42:27,760 I love the crispy onions on top and the salmon pearls, as well. 931 00:42:27,760 --> 00:42:28,920 POH: Yeah, Petro, 932 00:42:28,920 --> 00:42:31,560 I think I really admire that you tried to pivot, 933 00:42:31,560 --> 00:42:33,400 but I think if you were going to use the cucumber, 934 00:42:33,400 --> 00:42:36,080 you just needed to make it a little bit more ceremonious. 935 00:42:36,080 --> 00:42:38,560 So you could have, like, sliced it 936 00:42:38,560 --> 00:42:39,840 and layered it in a sheet, 937 00:42:39,840 --> 00:42:42,640 and then maybe rolled the lobster filling in it. 938 00:42:44,840 --> 00:42:47,280 Crossing my fingers that the good amount of flavour 939 00:42:47,280 --> 00:42:48,800 and texture that you've got going on 940 00:42:48,800 --> 00:42:51,280 in a very simple salad may get you through. 941 00:42:51,280 --> 00:42:52,480 Thanks. 942 00:42:57,040 --> 00:42:59,920 I knew, I knew. Yeah, when it came out. 943 00:42:59,920 --> 00:43:02,280 We'd like to taste your dish next, Alita. 944 00:43:03,360 --> 00:43:05,600 ALITA: Because the burrata has started to melt out 945 00:43:05,600 --> 00:43:07,120 from the bottom, 946 00:43:07,120 --> 00:43:09,240 I can see that it's oozing out a little bit, 947 00:43:09,240 --> 00:43:10,800 so I'm a bit worried about that, 948 00:43:10,800 --> 00:43:13,160 but there's nothing I can do now. 949 00:43:13,160 --> 00:43:16,520 I just have to hope that the flavours stack up. 950 00:43:18,080 --> 00:43:20,720 Let's just hope I can keep myself out of elimination. 951 00:43:32,560 --> 00:43:33,840 POH: Tell us what you've made, Alita, 952 00:43:33,840 --> 00:43:35,840 and what ingredient did you feature? 953 00:43:38,960 --> 00:43:42,080 ALITA: I've made you a dumpling lasagne. 954 00:43:42,080 --> 00:43:43,560 Oh. 955 00:43:43,560 --> 00:43:44,920 With burrata. 956 00:43:46,000 --> 00:43:47,680 OK. Alright, let's dive in. 957 00:43:51,920 --> 00:43:53,640 SOFIA: Oh, yeah. I see the layers. Whoops. 958 00:44:06,320 --> 00:44:07,320 ANDY: Alita... 959 00:44:08,800 --> 00:44:11,760 ..the dumpling skins, well, you did a great job. 960 00:44:11,760 --> 00:44:13,920 It's just the burrata. 961 00:44:16,080 --> 00:44:18,360 Putting it on hot, all of the cream 962 00:44:18,360 --> 00:44:20,080 has basically just drenched into... 963 00:44:20,080 --> 00:44:21,920 Yeah. ..the dumpling lasagne. 964 00:44:23,720 --> 00:44:27,800 And then the meat has just gone like wet meat loaf. 965 00:44:27,800 --> 00:44:28,880 Mm. 966 00:44:28,880 --> 00:44:31,240 I know the dumpling lasagne has gone viral, 967 00:44:31,240 --> 00:44:33,960 but I think you've kind of mixed two cuisines here 968 00:44:33,960 --> 00:44:35,760 that don't really mesh in a ramekin. 969 00:44:36,800 --> 00:44:38,480 So I think you kind of missed an opportunity 970 00:44:38,480 --> 00:44:40,280 if you were going to use the burrata. 971 00:44:40,280 --> 00:44:43,040 If it was kind of displayed with a bit of a pool like that 972 00:44:43,040 --> 00:44:44,280 and kind of exploit it, 973 00:44:44,280 --> 00:44:45,600 and then pop the burrata on top, 974 00:44:45,600 --> 00:44:47,800 it could have been a little bit more creative. 975 00:44:49,840 --> 00:44:52,240 I think you've got too many ideas going on in there. 976 00:44:52,240 --> 00:44:54,240 To hybridise so many things, 977 00:44:54,240 --> 00:44:57,240 and then the burrata on top is just... 978 00:44:57,240 --> 00:45:00,600 It's just a wrong fit for the flavour profile. 979 00:45:00,600 --> 00:45:01,600 Um... 980 00:45:02,760 --> 00:45:04,480 Yeah, I think you're in trouble today. 981 00:45:07,320 --> 00:45:08,520 Thank you. Thanks, guys. Thanks. 982 00:45:10,000 --> 00:45:11,920 I'm actually feeling pretty embarrassed... 983 00:45:13,160 --> 00:45:15,560 ..and I am absolutely devastated. 984 00:45:17,160 --> 00:45:19,120 I'm in really deep trouble today. 985 00:45:27,160 --> 00:45:30,920 Today we're joined by the incredible Victoria Minell, 986 00:45:30,920 --> 00:45:33,200 and we asked you to feature 987 00:45:33,200 --> 00:45:35,320 one of her favourite viral ingredients 988 00:45:35,320 --> 00:45:36,920 that are all over social media. 989 00:45:38,520 --> 00:45:40,320 There may be an elimination, 990 00:45:40,320 --> 00:45:43,640 but we weren't just looking for a bottom dish to send home. 991 00:45:44,880 --> 00:45:48,240 We were also looking for a top dish 992 00:45:48,240 --> 00:45:50,640 to fast-track into the immunity challenge. 993 00:45:52,040 --> 00:45:53,600 SOFIA: The top dish was hard to pick 994 00:45:53,600 --> 00:45:54,920 because it was a great day in the kitchen 995 00:45:54,920 --> 00:45:55,960 for many of you. 996 00:45:55,960 --> 00:45:57,880 But the one that impressed us the most... 997 00:45:59,600 --> 00:46:01,000 ..belonged to... 998 00:46:04,040 --> 00:46:05,080 ..Alyona! 999 00:46:05,080 --> 00:46:07,080 (CHEERING) 1000 00:46:08,400 --> 00:46:10,640 Your sophisticated combination of flavours 1001 00:46:10,640 --> 00:46:12,960 beautifully complemented your chosen ingredient - 1002 00:46:12,960 --> 00:46:13,960 pistachio. 1003 00:46:15,240 --> 00:46:18,640 ALYONA: Oh, my gosh. This is crazy. 1004 00:46:18,640 --> 00:46:20,800 This is not what I thought was going to happen 1005 00:46:20,800 --> 00:46:22,840 when I walked into this kitchen this morning. 1006 00:46:22,840 --> 00:46:24,800 Oh, my gosh. I'm going to cry. 1007 00:46:27,320 --> 00:46:29,600 Oh, my gosh. Thank you. 1008 00:46:29,600 --> 00:46:31,720 I think this cook really showed me 1009 00:46:31,720 --> 00:46:36,440 that when I commit to the idea and when I trust my flavours, 1010 00:46:36,440 --> 00:46:37,960 I can create magic. 1011 00:46:37,960 --> 00:46:40,640 Congratulations. You can rest easy. 1012 00:46:40,640 --> 00:46:42,960 You've been fast-tracked to the immunity challenge 1013 00:46:42,960 --> 00:46:44,320 at the end of the week. 1014 00:46:44,320 --> 00:46:45,600 Thank you. 1015 00:46:45,600 --> 00:46:49,120 Sadly, there were a couple of dishes that fell short. 1016 00:46:50,720 --> 00:46:53,040 If I call your name, please step forward. 1017 00:46:55,880 --> 00:46:57,480 Alita. 1018 00:47:00,000 --> 00:47:01,280 Vinnie. 1019 00:47:07,800 --> 00:47:09,840 Each of you put something on the plate 1020 00:47:09,840 --> 00:47:10,920 that had potential. 1021 00:47:12,520 --> 00:47:15,160 But each of your dishes had critical flaws. 1022 00:47:19,720 --> 00:47:22,520 Unfortunately, there were too many in yours... 1023 00:47:25,120 --> 00:47:26,800 ..Alita. 1024 00:47:37,840 --> 00:47:41,160 Alita, you truly have talent. 1025 00:47:41,160 --> 00:47:44,480 What did you enjoy the most about your time with us? 1026 00:47:44,480 --> 00:47:48,760 I loved the opportunity to push myself. 1027 00:47:50,480 --> 00:47:55,480 And to see how good of a cook I really can be. 1028 00:47:56,560 --> 00:47:58,920 Sadly, it's time to say goodbye. 1029 00:48:05,280 --> 00:48:07,280 I'm going to miss this place so much. 1030 00:48:08,920 --> 00:48:10,360 I'm going to miss you. 1031 00:48:11,760 --> 00:48:13,000 I'm feeling content 1032 00:48:13,000 --> 00:48:15,040 with everything that I've done so far. 1033 00:48:16,960 --> 00:48:20,560 I'm really proud of myself and I'm going to keep cooking. 1034 00:48:20,560 --> 00:48:22,120 Whoo! Yeah! 1035 00:48:22,120 --> 00:48:25,360 And I just want to keep exploring 1036 00:48:25,360 --> 00:48:28,760 this creative side of me that I love so much. 1037 00:48:28,760 --> 00:48:30,760 (APPLAUSE) 1038 00:48:32,640 --> 00:48:35,040 ANNOUNCER: Tomorrow night... (CHEERING) 1039 00:48:35,040 --> 00:48:37,160 ..their first service challenge. 1040 00:48:37,160 --> 00:48:39,880 You have some seriously hungry diners out here! 1041 00:48:39,880 --> 00:48:42,720 Oh, no. Here we go! 1042 00:48:42,720 --> 00:48:45,920 I've never really cooked for a lot of people before. 1043 00:48:45,920 --> 00:48:48,680 Can their pop-ups feed the masses... 1044 00:48:48,680 --> 00:48:49,760 It's just chaos. 1045 00:48:49,760 --> 00:48:51,920 We're all running around like headless chickens. 1046 00:48:51,920 --> 00:48:53,400 ..with something tasty... 1047 00:48:53,400 --> 00:48:55,320 I can taste that in my eyeballs. 1048 00:48:55,320 --> 00:48:56,720 ..viral... 1049 00:48:56,720 --> 00:48:59,600 There are so many people queuing for the stalls. 1050 00:48:59,600 --> 00:49:02,080 ..and ready? 1051 00:49:02,080 --> 00:49:03,400 Oh, lo-lo-lo-lo. 1052 00:49:03,400 --> 00:49:04,840 Dot, say something. 1053 00:49:04,840 --> 00:49:06,720 We've got people to serve 1054 00:49:06,720 --> 00:49:07,880 and we've got nothing to serve them. 1055 00:49:12,440 --> 00:49:14,440 Captions by Red Bee Media