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ANNOUNCER: Previously
on MasterChef Australia...

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..we kicked off Nostalgia Week
with a bang.

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00:00:07,840 --> 00:00:10,800
Oh, my God, this is
unbelievable.

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Let's do it!
Let's do it! Let's do it.

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And the team relay challenge...

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Oh, my God. This is wild.

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..put everyone
through their paces.

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It's just, like, going in
one ear, coming out the other.

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Then...
You're playing for...

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..an immunity pin!

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..a blind taste test
of classic French cuisine...

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JEAN-CHRISTOPHE: Incredible.
C'est tres, tres bon.

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..won a pin for Vinnie.

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(CHEERING)

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But the heartstrings were
well and truly pulled...

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..when we had to say goodbye
to Miin.

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I wouldn't still be here
without Miin.

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He'll be a best friend for life.

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Tonight...

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..are two mystery boxes
better than one?

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ALL: Ooh!

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Another day in the kitchen.
Ready, gang?

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What is it at the front?
Oh, no!

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AARON: Walking into the kitchen,

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there's two mystery boxes up
front.

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Wait. It's, like, different
colours as well.

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One is more metallic
and the other one's

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more typical of
what we usually have -

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the wooden box.

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And it does say "home"
on the side, actually.

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And the other one says
"restaurant".

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Very intriguing.

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Morning, all.
ALL: Morning.

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(LOUDER) Morning, all!
Morning!

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Welcome to a brand-new week.

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And, uh...

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Nah, you're not seeing double.

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We've got two mystery boxes
today.

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This week is all about
perfect pairings.

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Ah!

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In the kitchen,

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there are lots of things
that are just better together.

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Think salt and pepper,
fish and chips,

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knife and fork.

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The culinary world,

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it just wouldn't be the same
without it.

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And the same goes for today's
pair of mystery boxes.

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We have a home mystery box

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and a restaurant mystery box.

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ALYONA: Naturally gravitating
towards the restaurant box.

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Because I love going to
restaurants.

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Recreating the dishes.

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Inside the home mystery box

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are ingredients
that home cooks adore.

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What you'll find in
the restaurant mystery box

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are ingredients that will excite
your inner chef.

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The good news is
the choice is yours.

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Please stand in front of the box
that you'd like to cook with.

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What have we got? What have
we got? What have we got?

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I don't know which way
to go either!

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Right now, I don't know
what to think.

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I know I'm quite a home cook,

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but I do love fancy ingredients
as well.

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Alright, Petro, you can't
stand in the middle.

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Yeah. Oh! I'm having such
a tough time with this.

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I think the risk of choosing
the restaurant mystery box is

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I might not know the ingredients
that are under there,

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and I may have never
used them before.

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You know, it's a little bit of
a gamble.

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Come on, Petro,
what's it gonna be?

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That's it, my man.

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But I'm here to have fun.

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Well, this is interesting.

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It's a little uneven.

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We have ten of you that have
gone for the home mystery box

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and then six of you

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who have gone for
the restaurant mystery box.

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What if I was to tell you...
Are we gonna flip?

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..that, today, we're looking
for two top dishes.

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And we'll award a winner
to each mystery box.

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(ALL EXCLAIM)

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Does that change anyone's mind?

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HANNAH: Yeah.
It does?

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Yep. You're not looking
for a bottom dish.

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But top from each box,

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the odds are better
on this side now.

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Yeah. Exactly.
Jump ship, can I?

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So whoever wants to jump ship,
go for it now.

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(LAUGHTER)

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So it's a white apron day,

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and I kind of want to be
challenged.

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And maybe I won't even know
the ingredients,

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but I'm like - what's the worst
thing that could happen?

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Smart play, Hannah.

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So now we've got nine
on the home mystery box

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and seven
on the restaurant mystery box.

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Both of these mystery boxes

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contain fantastic ingredients,

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but WE can't take credit
for them.

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CONTESTANTS: Ohhh!

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In a week of great pairings,

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the dynamic duo that put
these two boxes together

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are right up there.

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One of them started out
as a home cook

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and went on to open a couple
of very successful restaurants,

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the other is his head chef
at one of those restaurants.

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Direct from Peli's
on the Sunshine Coast,

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please welcome MasterChef
superstar Chef Matt Sinclair

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and Chef Dobbers!

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(CHEERING)

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Oh, I love that!

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ANNABEL: That's sick.

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Huge. Like, huge!

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I've, like, followed these
blokes for years.

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Matt Sinclair, I remember him
coming second on his season,

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which would have been,
like, a decade ago.

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And he's so talented.

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And Dobber's food is, like,
so refined.

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And, like, I've watched
his YouTube videos

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where he puts the GoPro on
his head and does the cooking.

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They are both so talented.

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This is going to be a good day.

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Matt, welcome back, mate.
Thank you. Thank you.

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It's been a while since
you've been in the MC kitchen!

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Mate, it's crazy. We were
talking about it the other day.

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It's ten years
since I wore that apron.

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Wow!

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So, amazing to be able to
come back after a decade

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and still get
the same feeling

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walking through that door,
that's for sure.

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What is that feeling, mate?
Oh, ho-ho!

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My palms are sweaty!

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It's all good feelings!
No joke, no joke!

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I'm not even in trouble today.

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And you brought a friend
with you?

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I did, Chef Dobbers!
Welcome.

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Hello, folks.

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Tell us about Dobbers.
How'd you guys meet?

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What's your origin story?

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It's kind of like...

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It's a bit of
a "slid into DMs" scenario.

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Yeah, we pretty much struck up
a friendship.

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I was admiring his point-of-view
cooking videos,

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which really exploded.

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Um, then he moved to
the Sunny Coast,

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and that's just sort of
how the relationship

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started to kick off.

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And Peli's, mate, you guys
are working hand in hand there.

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How's it going?
We are.

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It's unbelievable
to have Dobbers on board.

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He's really, you know,
stepped in and grabbed the reins

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and doing some incredible things
there.

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So, um, yeah,
the future is very exciting.

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Nice.

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SOFIA: Shall we see
what the boys have got for you?

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CONTESTANTS: Yeah!

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Fellas, you can lift
your lids...

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..now!

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CONTESTANTS: Whoa!

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Prawns.

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Sriracha.
Yes.

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CONTESTANTS: Ohhhhh!

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Duck.
That's black truffle.

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And truffle.

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Oh.
Radicchio.

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OK. So, very, very identifiable
ingredients here.

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Uh, we'll start at the front
here.

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So a beautiful chicken Maryland,

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uh, some beautiful tiger prawns,

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silverbeet,

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nice, beautiful wedge
of Jap pumpkin.

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orange, instant coffee,

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bit of spice, sriracha,
coriander...

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Love it or hate it?
Love it.

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Is there any haters?
Surely not. What?

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Oh! Ho-ho-ho!

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..Chardonnay,

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and then we've got
a white onion,

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and then, last but not least,
Parmesan.

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JEAN-CHRISTOPHE: So,
Chef Dobbers, tell us.

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Talk me through
your ingredients, please.

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OK. We've got this beautiful
little black truffle.

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Oh, my God. Stunning.

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We have whole sardines.

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Nugget of goat cheese
that was hiding.

186
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Got this gorgeous
dry-aged duck breast.

187
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Now, dry-ageing them,
they start to break down,

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they start to lose moisture,

189
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but what that does is
eases the cooking

190
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and makes them more tender.

191
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We've got some lovely
du Puy lentils,

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a bit of tarragon.

193
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Got a lovely little bottle of
Pedro Ximenez,

194
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a lovely little sweet
fortified wine,

195
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radicchio, kipfler potatoes,
figs.

196
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And I'm going to save
the most interesting one

197
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till the very end.

198
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Now, this, here, not many people
have probably seen,

199
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this is mustard fruits.

200
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Uh, comes from northern Italy.

201
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Now, mustard fruits
traditionally

202
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is all the unripe fruit

203
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that's left on the tree
at the end of the season.

204
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They don't throw it away.
What they do is they pick it.

205
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They then candy it
in a sugar syrup

206
00:08:47,000 --> 00:08:51,600
with flavourings like mustard,
cinnamon, star-anise.

207
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And so this is
a candied spicy pickled fruit.

208
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A little bit goes a long way.

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VINNIE: I'm looking at
the home box,

210
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and, yeah, very much buyer's
remorse on this one.

211
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JEAN-CHRISTOPHE: What a box,
huh?

212
00:09:06,840 --> 00:09:10,880
That restaurant box
just looks so, so good.

213
00:09:10,880 --> 00:09:12,920
It's just like
ten million times better.

214
00:09:14,200 --> 00:09:17,560
If you have any regrets
of your choice of mystery box...

215
00:09:18,560 --> 00:09:20,120
..too bad!

216
00:09:21,960 --> 00:09:23,360
As with all mystery boxes,

217
00:09:23,360 --> 00:09:26,200
you must use at least one of
these ingredients

218
00:09:26,200 --> 00:09:27,960
from the box that you chose.

219
00:09:27,960 --> 00:09:29,440
And don't forget, you've got

220
00:09:29,440 --> 00:09:31,640
your under-bench pantry staples
as well.

221
00:09:31,640 --> 00:09:33,880
We're giving you 75 minutes

222
00:09:33,880 --> 00:09:36,040
to make us a delicious dish.

223
00:09:36,040 --> 00:09:38,600
Together with Matt and Dobbers,

224
00:09:38,600 --> 00:09:42,000
we'll select the best dish
from each box

225
00:09:42,000 --> 00:09:44,480
to win immunity
from tomorrow's elimination.

226
00:09:46,040 --> 00:09:47,240
Boys, you want to kick them off?

227
00:09:47,240 --> 00:09:48,640
Ready?

228
00:09:48,640 --> 00:09:50,600
Are we doing it together?
Oh, that's cute.

229
00:09:50,600 --> 00:09:52,520
Let's do it.
BOTH: Three, two, one.

230
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Your time starts now!

231
00:10:05,120 --> 00:10:08,680
Gonna have you, you, you.

232
00:10:11,199 --> 00:10:13,319
Dot!
Hello?

233
00:10:15,199 --> 00:10:16,640
What are you doing?
Eating some cheese?

234
00:10:16,640 --> 00:10:18,480
I don't know!

235
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So I chose the home mystery box.

236
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And, yeah, I think,
to be honest,

237
00:10:22,280 --> 00:10:23,880
when I saw what was underneath
the restaurant one,

238
00:10:23,880 --> 00:10:26,000
I was kind of devastated
I chose this one.

239
00:10:26,000 --> 00:10:27,800
But I think that's just kind
of something

240
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I'm gonna have to live with now
because it's too late.

241
00:10:31,240 --> 00:10:33,400
I'm really happy with
the restaurant box today.

242
00:10:33,400 --> 00:10:34,840
I haven't really used too much
of these.

243
00:10:34,840 --> 00:10:35,840
Like, I've used figs a bit.

244
00:10:35,840 --> 00:10:37,560
I haven't really used
black truffle.

245
00:10:37,560 --> 00:10:38,480
I've cooked duck once or twice

246
00:10:38,480 --> 00:10:40,000
and the fruits,
I've never seen before.

247
00:10:40,000 --> 00:10:41,920
But they're flavours
that excite me.

248
00:10:43,199 --> 00:10:45,319
Yeah, I am happy
with the home box.

249
00:10:45,319 --> 00:10:47,439
Um, although those sardines,

250
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they really belong on
the home cooked side.

251
00:10:51,280 --> 00:10:53,439
Wow. I think this is
a MasterChef first.

252
00:10:53,439 --> 00:10:54,839
Two mystery boxes!

253
00:10:54,839 --> 00:10:56,160
Matty, let's start with you
first.

254
00:10:56,160 --> 00:10:57,240
What do you think is the secret

255
00:10:57,240 --> 00:10:59,640
to using your ingredients
most effectively?

256
00:10:59,640 --> 00:11:01,560
On the surface, it does
look pretty straightforward.

257
00:11:01,560 --> 00:11:03,479
But I guess, in that sense,
there's nowhere to hide.

258
00:11:03,479 --> 00:11:05,920
And this will reveal everyone's
basic understanding of cooking.

259
00:11:05,920 --> 00:11:07,000
Yeah.

260
00:11:07,000 --> 00:11:10,000
Dobbers, what do you think is
the secret to your mystery box?

261
00:11:10,000 --> 00:11:13,640
DOBBERS: There's a great margin
to really mess these up.

262
00:11:13,640 --> 00:11:16,840
You know, if you try and put
five or six of these ingredients

263
00:11:16,840 --> 00:11:19,720
all on one plate, it's going to
end up like a train wreck.

264
00:11:19,720 --> 00:11:22,920
SOFIA: There really is a paradox
happening where you, Matt,

265
00:11:22,920 --> 00:11:25,080
it's about standing out
with simpler ingredients.

266
00:11:25,080 --> 00:11:27,720
And it's all about simplicity
with the ingredients

267
00:11:27,720 --> 00:11:29,680
that are arguably more
complicated.

268
00:11:29,680 --> 00:11:31,800
It's going to take
a little bit of skill

269
00:11:31,800 --> 00:11:33,200
and a little bit of expertise.

270
00:11:33,200 --> 00:11:35,880
The results they can get from
these ingredients,

271
00:11:35,880 --> 00:11:38,880
like, hand over fist,
I'm not saying...

272
00:11:38,880 --> 00:11:41,280
(LAUGHTER)

273
00:11:41,280 --> 00:11:42,760
Hey, we'll see. We'll see.

274
00:11:42,760 --> 00:11:44,840
It's very quickly turned into
a competition.

275
00:11:47,960 --> 00:11:49,120
AARON: I want to be a chef.

276
00:11:49,120 --> 00:11:51,600
So, today, I picked
the restaurant box.

277
00:11:51,600 --> 00:11:54,640
And what better day
to push yourself

278
00:11:54,640 --> 00:11:57,319
and see if you can utilise
restaurant ingredients

279
00:11:57,319 --> 00:12:01,439
with both Matt and Dobbers
in this kitchen?

280
00:12:01,439 --> 00:12:03,280
There's a lot of different
fruits in here, though.

281
00:12:03,280 --> 00:12:05,160
Yeah, I know.

282
00:12:05,160 --> 00:12:06,640
So I'm thinking

283
00:12:06,640 --> 00:12:09,240
and I'm tasting everything
to see what I can do

284
00:12:09,240 --> 00:12:10,520
and what I can use

285
00:12:10,520 --> 00:12:12,600
and what flavour pairings
I can go with.

286
00:12:12,600 --> 00:12:14,480
It's tasting a bit spicy.

287
00:12:14,480 --> 00:12:16,200
It's, like, got that, um,

288
00:12:16,200 --> 00:12:18,200
horseradishy sort of flavour
to it,

289
00:12:18,200 --> 00:12:20,200
but it's coated by sugar
as well.

290
00:12:20,200 --> 00:12:23,120
It's a bit like wasabi-esque.
Yeah.

291
00:12:23,120 --> 00:12:24,240
I see the figs.

292
00:12:24,240 --> 00:12:25,400
I see the duck.

293
00:12:25,400 --> 00:12:27,000
Duck goes well with fruit.

294
00:12:27,000 --> 00:12:28,920
So I'm thinking a beautifully
roasted piece

295
00:12:28,920 --> 00:12:33,880
of duck breast glazed
with a mixture of mustard fruit,

296
00:12:33,880 --> 00:12:36,720
and the Pedro Ximenez
with some caramelised fig,

297
00:12:36,720 --> 00:12:39,960
because I feel as though
the sweetness of

298
00:12:39,960 --> 00:12:43,200
the mustard fruit syrup goes
really nicely with the duck.

299
00:12:43,200 --> 00:12:45,840
Might actually add a bit of
bitterness with the radicchio,

300
00:12:45,840 --> 00:12:48,760
maybe, like, some sort of like,
sauce on the bottom as well.

301
00:12:48,760 --> 00:12:50,560
Just something really simple,
delicious.

302
00:12:50,560 --> 00:12:52,719
And, yeah, hopefully,
it all comes together.

303
00:12:55,279 --> 00:12:58,079
PAT: Today, I chose
the homestyle box.

304
00:12:58,079 --> 00:13:01,079
I just think it fits within
my style of cooking a bit more.

305
00:13:01,079 --> 00:13:04,079
Um, I like to do kind of hearty,
homely cooking.

306
00:13:04,079 --> 00:13:06,959
I think it gives a lot of
options and versatility.

307
00:13:06,959 --> 00:13:11,359
So just trying to keep it simple
and do the simple really well.

308
00:13:11,359 --> 00:13:12,839
ANDY: Hey, Pat.
Hey, guys. How are we going?

309
00:13:12,839 --> 00:13:14,679
How are you doing?
Good, mate. How are you?

310
00:13:14,679 --> 00:13:16,519
Good.
What's happening?

311
00:13:16,519 --> 00:13:18,439
So I've deboned the thigh part
of the Maryland.

312
00:13:18,439 --> 00:13:19,439
That's cool.

313
00:13:19,439 --> 00:13:21,639
I'm going to stuff it
with some spinach and cheese.

314
00:13:21,639 --> 00:13:24,119
I'm going to do
a roasted piece of pumpkin,

315
00:13:24,119 --> 00:13:26,759
chicken jus
and an onion puree as well.

316
00:13:26,759 --> 00:13:28,519
It's kind of like
homely flavours...

317
00:13:28,519 --> 00:13:29,519
Yeah, very homely.

318
00:13:29,519 --> 00:13:31,759
..with a bit of technique, like,
jotted it in there as well.

319
00:13:31,759 --> 00:13:33,959
So, I love what you've got
going on.

320
00:13:33,959 --> 00:13:35,759
It's all there.
Any coriander featuring?

321
00:13:35,759 --> 00:13:36,959
Just some roots in there.

322
00:13:36,959 --> 00:13:38,319
Hello! I can smell it!

323
00:13:38,319 --> 00:13:39,839
Hang on a minute!
Coriander!

324
00:13:39,839 --> 00:13:41,079
Just some aromatics.

325
00:13:41,079 --> 00:13:43,199
I figure that's a good option
to get it into the jus.

326
00:13:43,199 --> 00:13:45,879
So I'm learning to eat it.
Yep.

327
00:13:45,879 --> 00:13:48,079
So I don't say no coriander
on my banh mi anymore.

328
00:13:48,079 --> 00:13:49,239
So you know that...

329
00:13:49,239 --> 00:13:50,919
Oh, no. That's a nice little
step.

330
00:13:50,919 --> 00:13:53,159
That's the first step.
But, yeah, no, getting there.

331
00:13:53,159 --> 00:13:54,799
Good man.
Pat, I'm loving it.

332
00:13:54,799 --> 00:13:56,199
Good luck, mate.
Plenty of opportunity. Awesome.

333
00:13:56,199 --> 00:13:57,999
Thanks, lads. Have a good one.

334
00:13:57,999 --> 00:13:59,799
This week, I'm really wanting

335
00:13:59,799 --> 00:14:01,919
to focus on restraining myself
a bit,

336
00:14:01,919 --> 00:14:04,119
and I've been known to put
one or two too many elements

337
00:14:04,119 --> 00:14:06,119
on a plate, especially
in a mystery box.

338
00:14:07,479 --> 00:14:10,079
I've made my take on ice-cream
and jelly.

339
00:14:10,079 --> 00:14:13,039
There is some balance there,
but then there's just too much.

340
00:14:13,039 --> 00:14:14,399
Yeah.
You know, so...

341
00:14:14,399 --> 00:14:15,719
You're a lot closer
than I thought you'd be,

342
00:14:15,719 --> 00:14:16,920
but you're still a little bit
away.

343
00:14:16,920 --> 00:14:18,680
No worries.

344
00:14:18,680 --> 00:14:23,199
Restraint, restraint, restraint
is kind of my mantra for today.

345
00:14:23,199 --> 00:14:25,920
So, I'm going to try and still
be creative with my ideas,

346
00:14:25,920 --> 00:14:27,439
but, you know, control my urges

347
00:14:27,439 --> 00:14:30,160
and make sure everything
that's on the plate is perfect.

348
00:14:30,160 --> 00:14:31,360
You get what you get

349
00:14:31,360 --> 00:14:32,840
and there's no time
to get upset.

350
00:14:32,840 --> 00:14:35,040
60 minutes to go.

351
00:14:37,920 --> 00:14:39,760
Hey, Grace.
Hello.

352
00:14:39,760 --> 00:14:41,920
You had classic buyer's regret.

353
00:14:41,920 --> 00:14:45,280
So I chose the home mystery box.

354
00:14:45,280 --> 00:14:47,320
Having a little
bit of buyer's remorse.

355
00:14:47,320 --> 00:14:49,800
Only because I love radicchio,
I love figs.

356
00:14:49,800 --> 00:14:52,760
This is the sort of stuff
that's always in my pantry,

357
00:14:52,760 --> 00:14:54,920
so I'm just gonna do
a prawn pasta.

358
00:14:54,920 --> 00:14:56,880
Well, you don't have to
say it like that.

359
00:14:56,880 --> 00:14:58,520
Prawn pastas can be incredible.
I hope so!

360
00:14:58,520 --> 00:15:01,320
It's not "just" a prawn pasta.
Yeah. We'll see.

361
00:15:01,320 --> 00:15:02,680
Hi, Poh!

362
00:15:02,680 --> 00:15:05,120
How are we surviving without
the sour cream and the dill?

363
00:15:05,120 --> 00:15:09,000
You know, I love the ingredients
in the restaurant box today.

364
00:15:09,000 --> 00:15:10,840
Love the duck. Love the fig.

365
00:15:10,840 --> 00:15:14,160
So I'm gonna make
a pureed lentils

366
00:15:14,160 --> 00:15:15,640
with a duck breast.

367
00:15:15,640 --> 00:15:19,080
I'm gonna make jus
with some figs.

368
00:15:19,080 --> 00:15:22,640
And then I will also crisp up
some lentils

369
00:15:22,640 --> 00:15:24,480
for a bit of a crunch element.

370
00:15:24,480 --> 00:15:28,000
I don't know, Alyona, it sounds
like you could be up there

371
00:15:28,000 --> 00:15:29,120
if you get it right.

372
00:15:29,120 --> 00:15:31,160
Ooh! Thank you.
Good luck.

373
00:15:31,160 --> 00:15:32,160
Vinnie.
Andy!

374
00:15:32,160 --> 00:15:33,640
How are you?
How are you?

375
00:15:33,640 --> 00:15:35,800
Good, good. How are you?
He's on top of the world.

376
00:15:35,800 --> 00:15:36,920
He won this little thing
yesterday.

377
00:15:36,920 --> 00:15:39,400
Oh, nice little bit of...
I did, I did, yes.

378
00:15:39,400 --> 00:15:41,080
As soon as I saw that other box,

379
00:15:41,080 --> 00:15:42,680
I looked down and I go,
"Am I an idiot?"

380
00:15:42,680 --> 00:15:43,840
Yes!

381
00:15:43,840 --> 00:15:45,680
I'm like, "I should have just
gone with that one

382
00:15:45,680 --> 00:15:47,080
"and blown it out of the park."

383
00:15:47,080 --> 00:15:49,160
But there's plenty of stuff
to do here.

384
00:15:49,160 --> 00:15:50,800
I'm gonna make a chou farci,

385
00:15:50,800 --> 00:15:54,440
and wrap layers of chicken
with some compound butter,

386
00:15:54,440 --> 00:15:56,120
and I'm gonna wrap it
in some silverbeets

387
00:15:56,120 --> 00:15:57,400
to keep it all enclosed.

388
00:15:57,400 --> 00:15:59,240
OK.
Alright.

389
00:15:59,240 --> 00:16:01,160
I'll see if I can make this look
restaurant-like.

390
00:16:01,160 --> 00:16:02,720
Good luck.
Thank you.

391
00:16:04,520 --> 00:16:08,520
Kipflers... Kip-flers.
That can go.

392
00:16:08,520 --> 00:16:12,240
I chose the restaurant box today
because we're all home cooks,

393
00:16:12,240 --> 00:16:13,760
myself included.

394
00:16:13,760 --> 00:16:16,360
And so I'm really familiar
with home ingredients

395
00:16:16,360 --> 00:16:18,120
and I'm really comfortable
cooking with them.

396
00:16:18,120 --> 00:16:19,680
But I'm here to level up

397
00:16:19,680 --> 00:16:21,880
and I'm here to learn
to cook like a chef.

398
00:16:21,880 --> 00:16:24,400
And chefs use restaurant
ingredients.

399
00:16:24,400 --> 00:16:26,400
Argh!

400
00:16:26,400 --> 00:16:27,760
These things scare me.

401
00:16:27,760 --> 00:16:29,360
These ingredients are not stuff

402
00:16:29,360 --> 00:16:32,000
that I've really cooked
with before.

403
00:16:33,960 --> 00:16:36,200
I mean, I've cooked with
potatoes.

404
00:16:36,200 --> 00:16:38,080
So, I'm pretty intimidated.

405
00:16:40,520 --> 00:16:42,320
I know I want to use the duck -

406
00:16:42,320 --> 00:16:44,560
that is definitely going to be
the centre of my dish,

407
00:16:44,560 --> 00:16:47,240
but I'm just staring
at that duck

408
00:16:47,240 --> 00:16:49,280
and I'm like, "Dry-aged duck...

409
00:16:49,280 --> 00:16:51,240
"I actually don't know
what to do."

410
00:16:51,240 --> 00:16:53,760
I don't know
what to do with this duck!

411
00:17:02,080 --> 00:17:03,560
Argh!

412
00:17:10,480 --> 00:17:13,200
I have wanted to try
mustard fruits for ages.

413
00:17:13,200 --> 00:17:14,480
What have we got in there?

414
00:17:14,480 --> 00:17:16,480
Like, what different fruits
have we got?

415
00:17:16,480 --> 00:17:18,760
So, there's pear.
That looks like a bit of melon.

416
00:17:18,760 --> 00:17:20,520
I'll try the melon.
Fig.

417
00:17:20,520 --> 00:17:22,839
How hard am I going, like...?
You should go for it.

418
00:17:24,040 --> 00:17:26,480
So mustardy.
Yeah.

419
00:17:26,480 --> 00:17:27,920
It's like someone's dipped it
in hot English.

420
00:17:27,920 --> 00:17:29,760
MATT: You've got to have
a light touch with it.

421
00:17:29,760 --> 00:17:30,960
She says, eating a whole pear.

422
00:17:32,600 --> 00:17:34,960
It's a bit of a mind twister.
Oh, whoa!

423
00:17:36,760 --> 00:17:38,560
Yeah, I'm roasting it
on the crown.

424
00:17:38,560 --> 00:17:40,800
That's what they'd do
in a restaurant.

425
00:17:40,800 --> 00:17:42,399
I've gone down
the restaurant route.

426
00:17:42,399 --> 00:17:44,759
I want to make something
that is restaurant-worthy

427
00:17:44,759 --> 00:17:46,759
with this dry-aged duck.

428
00:17:46,759 --> 00:17:50,199
I reckon I'm going to roast
the breasts on the crown.

429
00:17:50,199 --> 00:17:51,679
How are you?

430
00:17:51,679 --> 00:17:54,560
I'm going to roast the duck
on the crown.

431
00:17:54,560 --> 00:17:56,800
Good luck. Yeah? All of you.
Thank you, I need it.

432
00:17:56,800 --> 00:17:58,960
I've heard about it, you know,

433
00:17:58,960 --> 00:18:01,880
at these really fancy
Michelin star restaurants

434
00:18:01,880 --> 00:18:03,200
all over the world.

435
00:18:03,200 --> 00:18:04,440
So, it's still on the bone.

436
00:18:04,440 --> 00:18:07,600
Roasting meat on the bone just
gives it so much more flavour.

437
00:18:07,600 --> 00:18:10,120
It's a little trial and error
today.

438
00:18:10,120 --> 00:18:11,760
I've never done it before.

439
00:18:11,760 --> 00:18:12,800
It's quite technical,

440
00:18:12,800 --> 00:18:14,840
but I'm watching
a lot of people around me,

441
00:18:14,840 --> 00:18:16,480
you know, really locking in

442
00:18:16,480 --> 00:18:18,800
and just, like, improving
exponentially.

443
00:18:18,800 --> 00:18:23,240
And I'm thinking today
is the day to take a risk.

444
00:18:23,240 --> 00:18:25,080
I'm very familiar with potatoes,

445
00:18:25,080 --> 00:18:29,120
so I'm gonna do a truffle
and goat's cheese gratin

446
00:18:29,120 --> 00:18:30,720
with the potatoes
and then make, like,

447
00:18:30,720 --> 00:18:32,720
just a zingy fresh salad
with some of the figs

448
00:18:32,720 --> 00:18:34,840
and the radicchio
and then the mustard fruits,

449
00:18:34,840 --> 00:18:36,800
I might turn into a vinaigrette.

450
00:18:36,800 --> 00:18:38,840
I have no idea how long this
duck is going to take.

451
00:18:38,840 --> 00:18:40,800
I have a look at it
and just sort of gauge.

452
00:18:40,800 --> 00:18:43,000
I'm like, "It's not too big,"
and I'm just gonna keep

453
00:18:43,000 --> 00:18:44,760
taking it out
and temperature-checking it.

454
00:18:50,520 --> 00:18:53,480
A little bit more creme.

455
00:18:53,480 --> 00:18:56,200
Today, I've have chosen
the home box

456
00:18:56,200 --> 00:18:57,880
and I am making a sweet roti.

457
00:18:57,880 --> 00:19:01,680
Sweet roti is a big part of
some South-East Asian cultures.

458
00:19:01,680 --> 00:19:04,160
I've eaten sweet roti
in Thailand before,

459
00:19:04,160 --> 00:19:07,000
and it's one of
my favourite snacks to get.

460
00:19:07,000 --> 00:19:11,920
And it is all about using
that flaky, buttery pastry

461
00:19:11,920 --> 00:19:14,720
and then filling it
with caramel, condensed milk,

462
00:19:14,720 --> 00:19:17,240
with coconut, with a lot
of tropical flavours.

463
00:19:17,240 --> 00:19:19,880
Just a little bit more...
(FRENCH PRONUNCIATION) ..orange.

464
00:19:20,840 --> 00:19:23,520
So, without access to
a lot of those ingredients,

465
00:19:23,520 --> 00:19:26,240
I want to do something
a little bit different.

466
00:19:26,240 --> 00:19:27,640
Jackie.
Hi.

467
00:19:27,640 --> 00:19:30,240
Pretty obvious what direction
you're going. Sweet, I feel!

468
00:19:30,240 --> 00:19:32,600
So I'm gonna make a sweet roti
today

469
00:19:32,600 --> 00:19:35,720
and make a caramel
with your sriracha

470
00:19:35,720 --> 00:19:38,160
and an orange ice-cream.

471
00:19:38,160 --> 00:19:40,040
I'm loving where this is going.
Alright!

472
00:19:40,040 --> 00:19:42,240
Have you made much roti before?

473
00:19:42,240 --> 00:19:43,600
Um, a couple times.
A couple times?

474
00:19:43,600 --> 00:19:45,000
But not sweet.
OK.

475
00:19:45,000 --> 00:19:46,320
How many do you go through
a day?

476
00:19:46,320 --> 00:19:48,760
Ho-ho-ho. I think we're up to
well over half a million.

477
00:19:48,760 --> 00:19:50,280
So...
(LAUGHTER)

478
00:19:50,280 --> 00:19:51,720
Alright!
So...

479
00:19:51,720 --> 00:19:53,560
Have you ever done
a sweet one or just...?

480
00:19:53,560 --> 00:19:56,560
No, no, just, like, supplying
the savoury is enough.

481
00:19:56,560 --> 00:19:58,320
If you can pull this off,

482
00:19:58,320 --> 00:20:01,240
like, there's no reason why
that can't be the top...

483
00:20:01,240 --> 00:20:02,560
Bring this home. Good luck.
I like it. I like it.

484
00:20:02,560 --> 00:20:03,920
Thanks, Andy. Thanks, Matt.

485
00:20:03,920 --> 00:20:05,800
Matt definitely knows his rotis.

486
00:20:05,800 --> 00:20:07,040
That makes me nervous.

487
00:20:07,040 --> 00:20:08,040
OK, no pressure.

488
00:20:08,040 --> 00:20:11,120
But the sweet roti is obviously
a little bit different from

489
00:20:11,120 --> 00:20:12,760
what Matt usually makes,

490
00:20:12,760 --> 00:20:15,720
so, hopefully,
I can bring this together

491
00:20:15,720 --> 00:20:17,560
and really surprise the judges.

492
00:20:17,560 --> 00:20:21,080
They like it, Jackie.
Alright! Let's get it done.

493
00:20:21,080 --> 00:20:24,680
Keep up the momentum.
45 minutes to go.

494
00:20:29,920 --> 00:20:33,360
I stayed in my lane today,
and I picked the home box.

495
00:20:33,360 --> 00:20:36,920
And I'm just making
a deconstructed spanakopita

496
00:20:36,920 --> 00:20:38,360
and prawns.

497
00:20:41,080 --> 00:20:43,440
I'm using the restaurant box
today,

498
00:20:43,440 --> 00:20:46,120
so I'm doing roast duck
with the mustard fruit glaze

499
00:20:46,120 --> 00:20:49,400
with some blitzed up
lentils on the outside.

500
00:20:49,400 --> 00:20:51,120
So I went for the home mystery
box.

501
00:20:51,120 --> 00:20:53,560
You know, my cooking is a bit
more rustic than restaurant,

502
00:20:53,560 --> 00:20:55,680
so I'm gonna make
an olive oil ice-cream sandwich

503
00:20:55,680 --> 00:20:56,840
with an orange curd.

504
00:20:56,840 --> 00:20:59,640
So from the home mystery box,
I'm going to feature the orange,

505
00:20:59,640 --> 00:21:01,440
that's like my star today.

506
00:21:01,440 --> 00:21:03,440
So I chose the home mystery box.

507
00:21:03,440 --> 00:21:06,360
And, today, I'm doing
a crispy skin chicken.

508
00:21:06,360 --> 00:21:07,640
I want to do a prawn-head oil.

509
00:21:07,640 --> 00:21:10,640
I saw this guy and I thought -
beurre blanc's on with orange.

510
00:21:10,640 --> 00:21:12,720
I want to do some kind
of crispy pumpkin,

511
00:21:12,720 --> 00:21:14,160
maybe deep-fried.

512
00:21:14,160 --> 00:21:15,480
And we'll kind of see
where we end up.

513
00:21:15,480 --> 00:21:16,640
I've got a few ideas,

514
00:21:16,640 --> 00:21:19,520
but, uh, we're gonna have to
actually execute today.

515
00:21:19,520 --> 00:21:22,080
Exciting times. Exciting.

516
00:21:24,160 --> 00:21:25,480
Whoa-ho, Hannah, look at that.

517
00:21:25,480 --> 00:21:27,200
Oh, yeah!

518
00:21:28,360 --> 00:21:29,560
That's sick.

519
00:21:30,640 --> 00:21:32,960
I'm happy with
the restaurant box today.

520
00:21:32,960 --> 00:21:34,520
I'm happy I switched over.

521
00:21:34,520 --> 00:21:36,440
Don't see a lot of truffles
in Esperance.

522
00:21:36,440 --> 00:21:37,880
Don't even get
the kipfler potatoes

523
00:21:37,880 --> 00:21:39,400
in Esperance, really, I think.

524
00:21:40,840 --> 00:21:43,240
At this point, I don't know
if my dish is savoury or sweet,

525
00:21:43,240 --> 00:21:45,560
just because I want to play
with truffle.

526
00:21:45,560 --> 00:21:49,560
So I'm making a truffle tart
with tarragon potato,

527
00:21:49,560 --> 00:21:51,120
goat's cheese mousse,

528
00:21:51,120 --> 00:21:55,160
figs that have been poached
in a reduction of Pedro Ximenez.

529
00:21:55,160 --> 00:21:56,640
And to top it all off,

530
00:21:56,640 --> 00:21:58,920
I think I've got this awesome
duck here.

531
00:21:58,920 --> 00:22:01,080
Maybe I should do some
crispy duck skin.

532
00:22:01,080 --> 00:22:02,520
I'm hoping that
my truffle flavour

533
00:22:02,520 --> 00:22:03,800
comes through in the crust.

534
00:22:03,800 --> 00:22:06,360
These are not the flavours
I'd normally make

535
00:22:06,360 --> 00:22:07,880
with creme pat and figs.

536
00:22:07,880 --> 00:22:09,080
That would be an easy option.

537
00:22:09,080 --> 00:22:10,160
Today, I'm just like,

538
00:22:10,160 --> 00:22:12,280
"Ah, let's just try, see if
I can balance this thing."

539
00:22:14,480 --> 00:22:15,920
There's always a risk

540
00:22:15,920 --> 00:22:19,000
when you don't have
a clear direction to go.

541
00:22:19,000 --> 00:22:20,240
But it's really nice
to be at a point

542
00:22:20,240 --> 00:22:22,720
in the MasterChef kitchen
where I'm comfortable enough

543
00:22:22,720 --> 00:22:24,600
to just have a bit of fun
and wing it

544
00:22:24,600 --> 00:22:26,760
and just kind of let go of
the fear of failing

545
00:22:26,760 --> 00:22:27,920
if that happens today.

546
00:22:37,240 --> 00:22:38,400
It smells like duck in here.

547
00:22:38,400 --> 00:22:39,880
Yeah, it does.
That's the only smell.

548
00:22:45,000 --> 00:22:48,560
I chose the restaurant mystery
box set by Chef Dobbers.

549
00:22:48,560 --> 00:22:50,440
And I'm looking around
the kitchen,

550
00:22:50,440 --> 00:22:52,960
and I can see a lot of people
using the dry-aged duck.

551
00:22:52,960 --> 00:22:57,120
So I've decided to separate
myself and do a dessert.

552
00:22:58,200 --> 00:23:01,120
Desserts aren't really my forte,
so, yeah,

553
00:23:01,120 --> 00:23:02,920
it is a little bit
nerve-racking,

554
00:23:02,920 --> 00:23:03,960
but it is exciting.

555
00:23:05,200 --> 00:23:07,120
Petro.
Hello.

556
00:23:07,120 --> 00:23:08,440
Meet Chef Dobbers.
Hi.

557
00:23:08,440 --> 00:23:09,600
Pleasure to meet you.
How are you?

558
00:23:09,600 --> 00:23:11,440
Good and you?
Nice to meet you. I'm so good.

559
00:23:11,440 --> 00:23:13,000
OK. Tell us what you're making
today.

560
00:23:13,000 --> 00:23:14,440
I'm going a bit off brand
for me.

561
00:23:14,440 --> 00:23:18,200
I'm making a fig tarte Tatin
with a goat's cheese ice-cream.

562
00:23:18,200 --> 00:23:20,440
Wow!
Wow. This is great.

563
00:23:20,440 --> 00:23:23,680
And I'm thinking of making
a tarragon oil as well.

564
00:23:23,680 --> 00:23:26,040
How's the pastry? Like, have
you done a rough puff or...?

565
00:23:26,040 --> 00:23:27,640
Yeah.
Rough puff.

566
00:23:27,640 --> 00:23:29,520
Yeah. I've got one more,
uh, fold to do,

567
00:23:29,520 --> 00:23:31,080
and then it'll be pretty much
ready.

568
00:23:31,080 --> 00:23:34,760
How many turns have you done?
Probably at least six by now.

569
00:23:34,760 --> 00:23:37,120
Six?
Yeah, at least six.

570
00:23:37,120 --> 00:23:38,560
Just think about it. OK?

571
00:23:38,560 --> 00:23:41,640
I'm just going to tell you,
if you just keep laminating it,

572
00:23:41,640 --> 00:23:44,840
right, you're kind of squashing
all that butter

573
00:23:44,840 --> 00:23:46,440
into the pastry so it mixes.

574
00:23:46,440 --> 00:23:47,720
So just think about that.

575
00:23:47,720 --> 00:23:49,320
I understand what you're saying.
Yeah, yeah.

576
00:23:49,320 --> 00:23:50,720
Otherwise you lose
the butter layers.

577
00:23:50,720 --> 00:23:51,800
Perhaps.
OK.

578
00:23:51,800 --> 00:23:53,320
Good luck.

579
00:23:53,320 --> 00:23:54,520
Yeah.
OK.

580
00:23:54,520 --> 00:23:56,960
(LAUGHS) Thank you.

581
00:23:56,960 --> 00:23:59,760
A great tarte Tatin should have

582
00:23:59,760 --> 00:24:02,160
a beautiful puff pastry.

583
00:24:02,160 --> 00:24:05,080
I have made it before,
but I'm no rough puff expert,

584
00:24:05,080 --> 00:24:06,720
so I've just got my fingers
crossed

585
00:24:06,720 --> 00:24:09,480
that I haven't over laminated
this dough.

586
00:24:09,480 --> 00:24:11,080
I'm a bit worried
about his pastry.

587
00:24:11,080 --> 00:24:13,360
I think he's laminated it
too many times.

588
00:24:13,360 --> 00:24:15,520
Oh, well, time will tell.
Yeah, yeah.

589
00:24:25,400 --> 00:24:28,000
Hustle, guys! 30 minutes to go.

590
00:24:37,080 --> 00:24:39,760
I don't understand
where the time goes.

591
00:24:39,760 --> 00:24:42,040
What the heck, people?

592
00:24:42,040 --> 00:24:44,000
SOFIA: A lot of good smells.
A lot of people cooking.

593
00:24:44,000 --> 00:24:45,320
What's going on out there, guys?

594
00:24:45,320 --> 00:24:47,280
Jackie's roti sounded
pretty sick.

595
00:24:47,280 --> 00:24:48,240
MATT: Yeah.

596
00:24:48,240 --> 00:24:49,880
So she's doing a sweet roti.
Yeah.

597
00:24:49,880 --> 00:24:51,680
Orange ice-cream,
sriracha caramel.

598
00:24:51,680 --> 00:24:52,840
OK.
Nice. Nice.

599
00:24:52,840 --> 00:24:54,160
Pat up the front here.
Yeah.

600
00:24:54,160 --> 00:24:57,120
I think that's a really good,
clear concept.

601
00:24:57,120 --> 00:25:00,960
Maryland boned out, stuffed
with silverbeet and Parmesan.

602
00:25:00,960 --> 00:25:03,160
He's got a beautiful
chicken sauce there.

603
00:25:03,160 --> 00:25:05,000
POH: Simple. That sounds good.

604
00:25:05,000 --> 00:25:06,120
My eyes are on Petro.

605
00:25:06,120 --> 00:25:08,360
He's making a fig tarte Tatin.

606
00:25:08,360 --> 00:25:10,280
I really like the sound of this.

607
00:25:10,280 --> 00:25:12,480
And not to downgrade everything,

608
00:25:12,480 --> 00:25:14,480
but everyone here is doing duck,

609
00:25:14,480 --> 00:25:16,240
and it's nice to see
something different.

610
00:25:25,240 --> 00:25:26,400
Aaron.
Chef. How are you?

611
00:25:26,400 --> 00:25:28,440
How are you?
I'm good, thank you.

612
00:25:28,440 --> 00:25:31,280
Are you pleased you are choosing
the restaurant mystery box?

613
00:25:31,280 --> 00:25:33,240
Oh, 100%. It's like just seeing,
you know... Yeah.

614
00:25:33,240 --> 00:25:35,480
Like, chefs in the kitchen
and, you know, follow that path,

615
00:25:35,480 --> 00:25:36,680
and that's what I want to do.

616
00:25:36,680 --> 00:25:38,840
So I'm very happy
that I chose this mystery box.

617
00:25:38,840 --> 00:25:40,240
So, tell me, what is your dish?

618
00:25:40,240 --> 00:25:42,920
I'm making a roasted duck breast
on the crown.

619
00:25:42,920 --> 00:25:44,880
Caramelised figs
and roasted radicchio.

620
00:25:44,880 --> 00:25:47,280
OK, so you've cooked your duck
well in advance.

621
00:25:47,280 --> 00:25:48,640
I can see that.
Yes.

622
00:25:48,640 --> 00:25:50,080
Do you think that was
a good move?

623
00:25:50,080 --> 00:25:51,240
I think so, yeah.

624
00:25:51,240 --> 00:25:53,040
'Cause it gives it time to rest
and actually cook evenly

625
00:25:53,040 --> 00:25:54,120
all the way through.

626
00:25:54,120 --> 00:25:57,080
So I've given it plenty of time
to rest on the crown there.

627
00:25:57,080 --> 00:25:59,320
Um, I've got potatoes on the go,

628
00:25:59,320 --> 00:26:02,280
so I'm thinking of editing.

629
00:26:02,280 --> 00:26:03,440
I'm looking forward
to taste your food.

630
00:26:03,440 --> 00:26:04,560
Thanks, Chef.
Thank you.

631
00:26:04,560 --> 00:26:06,560
All the best.
Thank you, Chef.

632
00:26:06,560 --> 00:26:08,120
I'm really trying to think like
a chef

633
00:26:08,120 --> 00:26:11,000
and feel like it just needs
a carb element.

634
00:26:11,000 --> 00:26:12,480
So I'm thinking of duck frites.

635
00:26:12,480 --> 00:26:15,680
And then season them and finish
them with the truffles.

636
00:26:15,680 --> 00:26:18,000
I hope I can get one of
the top dishes today.

637
00:26:18,000 --> 00:26:20,000
It's always a...
It's always risky.

638
00:26:20,000 --> 00:26:22,320
And, you know, with everyone
having the same ingredients,

639
00:26:22,320 --> 00:26:24,160
it's hard to see
where you're going to land.

640
00:26:24,160 --> 00:26:26,080
But, you know, I can only hope
and pray.

641
00:26:30,880 --> 00:26:33,160
For my stuffed chicken Maryland,

642
00:26:33,160 --> 00:26:35,640
it's definitely the type of
cooking that I like to present.

643
00:26:35,640 --> 00:26:37,000
I do love home-style cooking.

644
00:26:37,000 --> 00:26:38,720
So, yeah, I'm pretty comfortable
at the moment

645
00:26:38,720 --> 00:26:40,160
in getting everything done.

646
00:26:40,160 --> 00:26:41,840
Oh, that's so good.

647
00:26:41,840 --> 00:26:44,200
The strengths of the dish
are known flavours.

648
00:26:44,200 --> 00:26:47,920
Literally pumpkin, chicken,
onion on a plate with a sauce.

649
00:26:47,920 --> 00:26:50,360
And I've been known to put one
or two too many elements

650
00:26:50,360 --> 00:26:52,320
on a plate,
especially in a mystery box.

651
00:26:52,320 --> 00:26:54,320
So I'm trying to pare it back
a bit.

652
00:26:54,320 --> 00:26:58,200
Just getting this pumpkin in
to roast nice and slowly.

653
00:26:58,200 --> 00:27:00,000
I've got my onion puree
nearly caramelised

654
00:27:00,000 --> 00:27:01,200
to the point I want it.

655
00:27:01,200 --> 00:27:03,520
Just getting
my sauce reduced down

656
00:27:03,520 --> 00:27:05,320
to a good intensity of flavour.

657
00:27:05,320 --> 00:27:08,320
And chicken - I'm really happy
with how it rolled.

658
00:27:08,320 --> 00:27:11,400
It is just in the oven
at the moment, roasting away.

659
00:27:11,400 --> 00:27:13,440
I want that leg beautiful
and crispy

660
00:27:13,440 --> 00:27:14,760
and fall off the bone

661
00:27:14,760 --> 00:27:16,960
and the thigh nice and juicy
with that spinach filling.

662
00:27:19,560 --> 00:27:22,240
Grab the chicken out of the oven
and it's looking really good.

663
00:27:22,240 --> 00:27:25,240
I'm happy with how the cook
on it is coming along,

664
00:27:25,240 --> 00:27:28,120
but I really want to get
that chicken fried off.

665
00:27:28,120 --> 00:27:30,480
It's just to get
that really golden colour.

666
00:27:30,480 --> 00:27:33,560
So it is a very basic dish
but hopefully it's enough.

667
00:27:35,440 --> 00:27:38,120
For my deconstructed
spanakopita,

668
00:27:38,120 --> 00:27:40,240
I'm going to fry this pastry.

669
00:27:42,440 --> 00:27:45,320
For my prawn pasta,
my sauce is nice.

670
00:27:45,320 --> 00:27:49,160
I'm using the prawn shell
to bulk up the sauce,

671
00:27:49,160 --> 00:27:51,520
um, the beautiful prawn meat
as well.

672
00:27:51,520 --> 00:27:54,400
I'm hoping to really celebrate
the prawns today.

673
00:27:54,400 --> 00:27:55,400
(SQUEALS)

674
00:27:56,560 --> 00:27:58,400
So, at the moment,
what's happening is

675
00:27:58,400 --> 00:27:59,720
I've got my stuffed silverbeets.

676
00:27:59,720 --> 00:28:01,280
I've got my pumpkin
in the oven, that's roasting.

677
00:28:01,280 --> 00:28:02,680
I've got my chicken
that I'm frying off,

678
00:28:02,680 --> 00:28:04,640
and I've also got
my silverbeet leaves

679
00:28:04,640 --> 00:28:05,960
that I am steaming in here.

680
00:28:05,960 --> 00:28:09,000
I'm gonna use them to wrap
layers of chicken

681
00:28:09,000 --> 00:28:11,400
and the butter
to keep it all enclosed.

682
00:28:11,400 --> 00:28:14,720
We are giving away
two immunities today.

683
00:28:14,720 --> 00:28:15,920
15 minutes to go!

684
00:28:18,200 --> 00:28:19,160
We've got 15 minutes to go,

685
00:28:19,160 --> 00:28:21,600
and I'm just throwing together
my salad.

686
00:28:21,600 --> 00:28:24,560
I'm playing around with the figs
with some fresh or some cooked.

687
00:28:24,560 --> 00:28:26,800
My gratin is bubbling away
in the oven,

688
00:28:26,800 --> 00:28:29,400
but I'm watching my duck
like a hawk.

689
00:28:29,400 --> 00:28:32,160
Yeah, nice. It's fine.

690
00:28:32,160 --> 00:28:35,040
A lot is riding on this duck
and I can't mess it up.

691
00:28:35,040 --> 00:28:37,880
I've got a timer set
for three minutes.

692
00:28:37,880 --> 00:28:39,480
Timer goes off. I get it out.

693
00:28:39,480 --> 00:28:41,640
I temp-check it,
I glaze it, I put it back in,

694
00:28:41,640 --> 00:28:44,120
and we're just rinse and repeat,
rinse and repeat.

695
00:28:48,480 --> 00:28:53,040
Oh! 52. It's going to come up.
I'm just gonna rest it

696
00:28:53,040 --> 00:28:55,840
and hopefully it comes up
to perfect temp.

697
00:28:55,840 --> 00:28:58,080
I'm really happy with the colour
of the skin.

698
00:28:58,080 --> 00:28:59,600
My only concern, I guess,
is just

699
00:28:59,600 --> 00:29:01,480
whether it's cooked perfectly
inside.

700
00:29:01,480 --> 00:29:02,640
I've never done this before,

701
00:29:02,640 --> 00:29:04,480
so I just don't really know
what I'm looking for.

702
00:29:04,480 --> 00:29:07,760
I'm just praying that residual
heat doesn't overcook the meat.

703
00:29:07,760 --> 00:29:09,160
What's its temperature?

704
00:29:09,160 --> 00:29:11,440
It's now... I've taken it out,
and it's risen up to 60.

705
00:29:11,440 --> 00:29:13,080
OK.

706
00:29:17,360 --> 00:29:20,000
Alright. I'm gonna start
rolling this out.

707
00:29:20,000 --> 00:29:22,600
The sriracha caramel is done.

708
00:29:22,600 --> 00:29:25,200
I need to get
the orange ice-cream out.

709
00:29:26,640 --> 00:29:28,200
Yummy.

710
00:29:28,200 --> 00:29:30,960
Tasting the ice-cream now
that it's set, I am loving it.

711
00:29:30,960 --> 00:29:32,480
It's so creamy, it is sweet,

712
00:29:32,480 --> 00:29:34,440
but it's also a little bit zesty
as well.

713
00:29:35,680 --> 00:29:38,600
And I know the sriracha has a
little bit of sweetness as well,

714
00:29:38,600 --> 00:29:39,680
so you get the sweetness first,

715
00:29:39,680 --> 00:29:41,720
but then you get the heat
at the end.

716
00:29:41,720 --> 00:29:43,200
I'm currently on the rotis

717
00:29:43,200 --> 00:29:45,320
just trying to get these
cooking.

718
00:29:45,320 --> 00:29:46,440
To make the roti,

719
00:29:46,440 --> 00:29:47,680
it has to be super, super thin

720
00:29:47,680 --> 00:29:50,000
and pressure's definitely on
to get these right

721
00:29:50,000 --> 00:29:52,680
because Matt definitely
knows his rotis.

722
00:29:54,920 --> 00:29:56,120
I get the first one on the pan,

723
00:29:56,120 --> 00:29:57,400
and I'm just really hoping

724
00:29:57,400 --> 00:29:59,560
that the layers get
puffy and crunchy.

725
00:30:03,360 --> 00:30:04,840
I turn over and...

726
00:30:07,400 --> 00:30:09,400
..it's looking really good.

727
00:30:09,400 --> 00:30:12,360
It's getting nice and golden,
so it's such a relief.

728
00:30:14,680 --> 00:30:16,080
What have we got?

729
00:30:16,080 --> 00:30:18,520
SOFIA: Ten minutes to go!

730
00:30:18,520 --> 00:30:19,800
Ten minutes to go,

731
00:30:19,800 --> 00:30:22,240
and I've got my goat cheese
ice-cream

732
00:30:22,240 --> 00:30:24,560
and my tarragon oil ready to go.

733
00:30:24,560 --> 00:30:27,000
But my tarte Tatin still isn't
cooked.

734
00:30:27,000 --> 00:30:29,360
Cook away! Cook away!

735
00:30:29,360 --> 00:30:32,000
Oh, ho-ho,
I love my tarte tatin!

736
00:30:32,000 --> 00:30:34,560
I'm absolutely crazy about
tarte Tatin...

737
00:30:36,200 --> 00:30:38,120
..so make sure you do it well.
Fingers crossed!

738
00:30:38,120 --> 00:30:40,200
I thought this should have been
cooked through,

739
00:30:40,200 --> 00:30:41,440
like, five minutes ago.

740
00:30:41,440 --> 00:30:42,960
So I am feeling stressed

741
00:30:42,960 --> 00:30:45,320
because this is
the main element of my dish.

742
00:30:45,320 --> 00:30:47,720
Come on, brown!

743
00:30:47,720 --> 00:30:49,840
And I think the added pressure
of Jean-Christophe being

744
00:30:49,840 --> 00:30:51,360
so excited for this dessert,

745
00:30:51,360 --> 00:30:53,160
yeah, it's really tough
to watch.

746
00:30:54,920 --> 00:30:58,120
But I never like to back down,
so I crank up the oven

747
00:30:58,120 --> 00:31:00,240
and I'm just gonna leave it
as long as I can.

748
00:31:11,000 --> 00:31:12,360
For my truffle and potato tart,

749
00:31:12,360 --> 00:31:14,960
I've got my truffle tart
cooling down,

750
00:31:14,960 --> 00:31:17,760
and I'm kind of pulling elements
and putting them aside,

751
00:31:17,760 --> 00:31:19,280
ready to construct my tart.

752
00:31:19,280 --> 00:31:21,080
Hannah...
Hello.

753
00:31:21,080 --> 00:31:22,919
You are the only one
that jumped ship

754
00:31:22,919 --> 00:31:24,600
into the restaurant mystery box.
I totally jumped ship!

755
00:31:24,600 --> 00:31:25,959
So tell us what you're making.

756
00:31:25,959 --> 00:31:28,639
It's a wide open.
So I'm just like, heh!

757
00:31:28,639 --> 00:31:30,199
(LAUGHTER)

758
00:31:30,199 --> 00:31:32,519
I'm gonna try and balance out
a goat's cheese tart.

759
00:31:32,519 --> 00:31:33,719
Yeah.

760
00:31:33,719 --> 00:31:36,679
I've got some potatoes,
goat's cheese mousse, figs.

761
00:31:36,679 --> 00:31:38,439
I've got some duck-skin crisping
in the oven as well.

762
00:31:38,439 --> 00:31:40,679
And I've got
a truffle tart base.

763
00:31:40,679 --> 00:31:43,120
Ooh, nice!
I've never used truffle before.

764
00:31:43,120 --> 00:31:44,360
Wow!

765
00:31:44,360 --> 00:31:46,879
Yeah. I don't often get truffles
in Esperance.

766
00:31:46,879 --> 00:31:48,999
Did you just say Esperance?
Yeah.

767
00:31:48,999 --> 00:31:51,039
That's my hometown.
No way!

768
00:31:51,039 --> 00:31:53,359
Wow!
That's wicked.

769
00:31:53,359 --> 00:31:55,479
That is a tiny, small world.
Yeah.

770
00:31:55,479 --> 00:31:57,959
Are we representing here?
Oh, look, I'm still here.

771
00:31:57,959 --> 00:31:59,199
So that's a good sign, right?

772
00:31:59,199 --> 00:32:00,559
Absolutely.
It is a good sign.

773
00:32:00,559 --> 00:32:04,639
So, this dish, is this
a sweet or a savoury dish?

774
00:32:04,639 --> 00:32:07,839
It's sort of savoury-sweet,
a little bit, I don't know.

775
00:32:07,839 --> 00:32:09,719
Yeah. Just keep that in mind.

776
00:32:09,719 --> 00:32:11,279
Keep it simple.

777
00:32:11,279 --> 00:32:13,439
It's a lot to do
to make it perfect.

778
00:32:15,719 --> 00:32:18,319
OK.
So this could be a disaster.

779
00:32:18,319 --> 00:32:20,279
Dobbers has just questioned
my tart,

780
00:32:20,279 --> 00:32:22,159
whether it's sweet or savoury.

781
00:32:22,159 --> 00:32:23,759
And, to be honest,

782
00:32:23,759 --> 00:32:26,079
I actually haven't really
decided myself yet.

783
00:32:26,079 --> 00:32:28,319
I'm getting a little bit worried

784
00:32:28,319 --> 00:32:30,399
because by the time it hits
the plate,

785
00:32:30,399 --> 00:32:32,759
it could end up just being
really confusing

786
00:32:32,759 --> 00:32:34,039
and I could be in trouble.

787
00:32:43,199 --> 00:32:47,839
Everybody! Move your arse!
You've got five minutes.

788
00:32:55,839 --> 00:32:58,079
I'm actually feeling,
for the first time in a while,

789
00:32:58,079 --> 00:33:00,719
quite good for my crispy skin
chicken thigh

790
00:33:00,719 --> 00:33:01,879
with a beurre blanc.

791
00:33:01,879 --> 00:33:03,159
I think the chicken is crispy,

792
00:33:03,159 --> 00:33:04,519
it's tender, it's juicy.

793
00:33:04,519 --> 00:33:06,119
The chips are, like, knockout.

794
00:33:06,119 --> 00:33:07,599
I'm just tasting
my orange sauce.

795
00:33:07,599 --> 00:33:10,279
I mean, personally,
I really like it.

796
00:33:10,279 --> 00:33:12,799
I think it's delicious.
I hope the judges do.

797
00:33:12,799 --> 00:33:17,199
Come on. For my pureed lentils
with a duck breast,

798
00:33:17,199 --> 00:33:20,879
it all came together in the end,
surprisingly.

799
00:33:20,879 --> 00:33:22,839
I've managed to make my puree,

800
00:33:22,839 --> 00:33:27,359
the crisp element with lentils,
I caramelised the radicchio.

801
00:33:27,359 --> 00:33:29,319
The duck looks amazing.

802
00:33:29,319 --> 00:33:32,599
Yeah, I think I'm happy with it.

803
00:33:32,599 --> 00:33:33,999
I'm really happy with this.

804
00:33:33,999 --> 00:33:36,079
The crispy lentils,
I'm really, really happy with

805
00:33:36,079 --> 00:33:38,639
that crunch on the outside
and the flavour of them, too.

806
00:33:38,639 --> 00:33:40,839
And the duck for me is cooked
pretty perfectly.

807
00:33:40,839 --> 00:33:42,999
It's like nice and rosy pink.

808
00:33:42,999 --> 00:33:44,959
So now I'm just going to figure
out how I want to plate it.

809
00:33:44,959 --> 00:33:47,079
Who wants that elusive immunity?

810
00:33:47,079 --> 00:33:48,959
You've only got three minutes
to go!

811
00:33:51,719 --> 00:33:54,759
That looks beautiful.

812
00:33:54,759 --> 00:33:56,799
OK, let's stack you up.

813
00:34:01,079 --> 00:34:03,159
That looks good.
Pretty dang crisp.

814
00:34:03,159 --> 00:34:04,999
It's time to assemble my tart,

815
00:34:04,999 --> 00:34:07,199
and I've made the call to just
go for it.

816
00:34:07,199 --> 00:34:10,719
I know this is a weird mix
of sweet and savoury flavours,

817
00:34:10,719 --> 00:34:13,120
but I hope when
the judges taste it,

818
00:34:13,120 --> 00:34:14,480
they get sweetness of the fig

819
00:34:14,480 --> 00:34:16,280
with the creaminess of
the goat's cheese mousse,

820
00:34:16,280 --> 00:34:18,120
earthiness from
the tarragon potatoes

821
00:34:18,120 --> 00:34:19,480
and the truffle pastry,

822
00:34:19,480 --> 00:34:22,000
and then the saltiness
from the crispy duck skin.

823
00:34:25,640 --> 00:34:27,480
I don't hate it.

824
00:34:27,480 --> 00:34:30,280
Tasting it together,
I think it could work.

825
00:34:30,280 --> 00:34:33,280
I just hope I've got
the right balance.

826
00:34:33,280 --> 00:34:34,800
I don't hate it.

827
00:34:36,440 --> 00:34:39,720
Keep pushing. Two minutes to go.
Yeah!

828
00:34:46,120 --> 00:34:47,640
ANDY: Couple of the crowns
look good.

829
00:34:47,640 --> 00:34:49,880
Oh, look at that lacquered up!

830
00:34:51,320 --> 00:34:52,640
Whose is that?
ANNABEL: Mine.

831
00:34:52,640 --> 00:34:54,480
You were pretty quick
to claim that.

832
00:34:54,480 --> 00:34:55,640
Are you proud of it or what?

833
00:34:55,640 --> 00:34:58,320
I will be once I cut into it
and see that it's cooked well.

834
00:34:58,320 --> 00:35:00,080
What's your internal temp?

835
00:35:00,080 --> 00:35:01,240
It's 60. After a rest.

836
00:35:01,240 --> 00:35:02,280
OK.

837
00:35:02,280 --> 00:35:05,320
It's time to carve this duck.

838
00:35:07,760 --> 00:35:08,960
I'm cutting into it.

839
00:35:08,960 --> 00:35:10,960
And part of the meat's grey.

840
00:35:10,960 --> 00:35:13,240
Those parts are over.

841
00:35:13,240 --> 00:35:14,680
But as I keep cutting down

842
00:35:14,680 --> 00:35:16,240
the thicker part of
the breast...

843
00:35:18,440 --> 00:35:20,560
Oh, I think it's over.

844
00:35:20,560 --> 00:35:22,480
Ah...

845
00:35:22,480 --> 00:35:23,920
I don't actually know, eh?

846
00:35:23,920 --> 00:35:25,920
There is no time left.

847
00:35:25,920 --> 00:35:27,400
I need to get this duck
on the plate,

848
00:35:27,400 --> 00:35:29,600
so I just need to choose out
the best pieces.

849
00:35:31,840 --> 00:35:34,040
I get my potato gratin
out of the oven,

850
00:35:34,040 --> 00:35:36,000
and it looks so good and brown,

851
00:35:36,000 --> 00:35:38,760
and I'm pretty sure
it should be cooked inside.

852
00:35:38,760 --> 00:35:40,800
It was in that oven
for legitimately ever.

853
00:35:40,800 --> 00:35:43,880
And my salad's beautiful
and zingy and fresh,

854
00:35:43,880 --> 00:35:46,200
and the little flecks of the
tarragon in it are so pretty.

855
00:35:46,200 --> 00:35:48,560
Oh, yum.
I want it to look beautiful.

856
00:35:48,560 --> 00:35:50,600
And I just hope
that my duck's OK.

857
00:35:52,600 --> 00:35:55,520
I'm really happy with the cook
on the duck.

858
00:35:55,520 --> 00:35:57,800
It's perfectly edge-to-edge pink

859
00:35:57,800 --> 00:35:59,400
and the skin is crispy.

860
00:35:59,400 --> 00:36:01,480
I have a vision of
how I want it to sit.

861
00:36:01,480 --> 00:36:03,560
I've got the duck breast
just cut down the middle,

862
00:36:03,560 --> 00:36:05,960
one showing how perfectly
it's cooked,

863
00:36:05,960 --> 00:36:07,920
and the other one just having
the skin showing,

864
00:36:07,920 --> 00:36:09,520
so it's nice and crisp.

865
00:36:09,520 --> 00:36:11,280
Have the sauce on as well,

866
00:36:11,280 --> 00:36:13,320
just at the bottom,
just to bring it all together.

867
00:36:13,320 --> 00:36:14,880
Yeah. Looking down at my dish,

868
00:36:14,880 --> 00:36:16,440
I'm really happy
with how I've plated it.

869
00:36:16,440 --> 00:36:18,080
I'm just really hoping that,
you know,

870
00:36:18,080 --> 00:36:21,160
when they take that bite,
it's just full of flavour.

871
00:36:21,160 --> 00:36:22,640
One minute to go!

872
00:36:30,760 --> 00:36:31,920
I am so happy.

873
00:36:31,920 --> 00:36:34,240
Everything's cooked
how I wanted it

874
00:36:34,240 --> 00:36:36,280
for my stuffed chicken
Maryland

875
00:36:36,280 --> 00:36:37,280
with roast pumpkin.

876
00:36:37,280 --> 00:36:39,440
My onion puree is looking great

877
00:36:39,440 --> 00:36:41,360
and my pumpkin's roasted up
beautifully.

878
00:36:41,360 --> 00:36:42,600
It's really tender.

879
00:36:42,600 --> 00:36:45,400
My chicken's really nice
and golden brown

880
00:36:45,400 --> 00:36:49,040
and my sauce tastes like
a beautiful rich chicken gravy

881
00:36:49,040 --> 00:36:51,720
with lots of depth
and umami saltiness.

882
00:36:51,720 --> 00:36:54,160
I've shown some really good
technique

883
00:36:54,160 --> 00:36:57,359
making a great sauce, de-boning
the chicken and stuffing it.

884
00:36:57,359 --> 00:36:59,519
Way more restrained
than I've been in the past,

885
00:36:59,519 --> 00:37:02,639
so I'm hoping that everything
tastes as good as it looks.

886
00:37:02,639 --> 00:37:04,039
30 seconds!

887
00:37:05,679 --> 00:37:08,279
I can't wait any longer
to get this tart out.

888
00:37:08,279 --> 00:37:10,719
It's actually browned
pretty nicely on top,

889
00:37:10,719 --> 00:37:12,359
so it's time to flip it over.

890
00:37:17,919 --> 00:37:18,959
Damn.

891
00:37:20,919 --> 00:37:23,519
I am so disappointed.

892
00:37:24,479 --> 00:37:28,879
A great tarte Tatin should have
a beautiful puff pastry,

893
00:37:28,879 --> 00:37:31,799
and I've got no idea
what's gone wrong here,

894
00:37:31,799 --> 00:37:33,079
but it just doesn't look right.

895
00:37:33,079 --> 00:37:34,399
Ten...

896
00:37:34,399 --> 00:37:37,399
JUDGES: Nine, eight, seven,

897
00:37:37,399 --> 00:37:40,919
six, five, four,

898
00:37:40,919 --> 00:37:44,240
three, two, one.

899
00:37:44,240 --> 00:37:46,240
That's it, everybody!

900
00:37:48,560 --> 00:37:50,160
Nice work!

901
00:37:50,160 --> 00:37:51,920
Oh!
Well done.

902
00:37:53,080 --> 00:37:55,720
I'm not happy. I had it in
with plenty of time.

903
00:37:55,720 --> 00:37:56,959
And my base is...

904
00:37:56,959 --> 00:37:59,279
..the undercarriage of my pastry
is cooked.

905
00:37:59,279 --> 00:38:02,240
So, yeah, I don't understand.
I don't know why.

906
00:38:05,319 --> 00:38:07,279
Well, a bit of a doozy
this morning!

907
00:38:07,279 --> 00:38:10,399
You had two mystery boxes
to choose from.

908
00:38:11,799 --> 00:38:14,799
We are looking to give immunity
to one cook with Matt's box

909
00:38:14,799 --> 00:38:17,039
and one cook with Dobber's box.

910
00:38:17,039 --> 00:38:18,479
Let's see how you went.

911
00:38:18,479 --> 00:38:21,279
First dish we'd like to taste
belongs to...

912
00:38:24,120 --> 00:38:25,560
..Pat.

913
00:38:30,000 --> 00:38:33,560
Walking up to the judges,
there's always nerves.

914
00:38:33,560 --> 00:38:36,920
Seeing all the other dishes
today, they look so incredible.

915
00:38:36,920 --> 00:38:39,000
It definitely makes me nervous
looking at my dish.

916
00:38:39,000 --> 00:38:40,440
It's such a simplistic dish.

917
00:38:42,480 --> 00:38:44,040
I'm hoping I haven't gone
too far backwards

918
00:38:44,040 --> 00:38:45,960
and just made it way too simple.

919
00:38:47,960 --> 00:38:50,680
Pat, tell me,
what have you made?

920
00:38:50,680 --> 00:38:54,120
Um, so I've made a deboned
Maryland

921
00:38:54,120 --> 00:38:56,880
and stuffed it with
the silverbeet and Parmesan...

922
00:38:58,240 --> 00:39:01,880
..some roast pumpkin,
onion puree and a chicken jus.

923
00:39:06,680 --> 00:39:09,160
MATT: Ooh! Plenty of it.
Hell, yeah.

924
00:39:24,520 --> 00:39:26,640
Everything there is beautiful.

925
00:39:26,640 --> 00:39:30,600
Like, no joke. That's like
an incredible elevated roast.

926
00:39:30,600 --> 00:39:32,040
I love the pumpkin like that.

927
00:39:32,040 --> 00:39:33,440
You know, when
it just sort of hits

928
00:39:33,440 --> 00:39:35,080
that peak sweet mushiness

929
00:39:35,080 --> 00:39:37,360
where it doesn't need
to be a puree.

930
00:39:37,360 --> 00:39:39,800
It's just a really
well-roasted piece of pumpkin.

931
00:39:40,920 --> 00:39:43,400
Everything that you put on there
was so well executed,

932
00:39:43,400 --> 00:39:45,000
beautifully cooked chicken.

933
00:39:45,000 --> 00:39:46,520
Like, it's just so more-ish.

934
00:39:46,520 --> 00:39:48,520
When we're dealing with
home ingredients,

935
00:39:48,520 --> 00:39:51,400
it's OK to go
with familiar flavour profiles

936
00:39:51,400 --> 00:39:52,600
that we all know and love.

937
00:39:52,600 --> 00:39:54,440
There's nostalgia in that.

938
00:39:54,440 --> 00:39:57,920
The sauce - the texture,
the flavour, the amount -

939
00:39:57,920 --> 00:39:59,880
absolutely perfect.

940
00:39:59,880 --> 00:40:03,760
Beautifully rich-flavoured
but also nice and light.

941
00:40:03,760 --> 00:40:05,800
Phenomenal.

942
00:40:05,800 --> 00:40:07,640
I thought,

943
00:40:07,640 --> 00:40:09,240
"What's the keys to success

944
00:40:09,240 --> 00:40:11,520
"with the home ingredients
mystery box?"

945
00:40:11,520 --> 00:40:16,000
And I feel like it was treating
everything quite simply,

946
00:40:16,000 --> 00:40:17,920
but then give it a little flex.

947
00:40:17,920 --> 00:40:20,600
And that's exactly
what you've done

948
00:40:20,600 --> 00:40:23,800
by showing the technique
behind de-boning that thigh

949
00:40:23,800 --> 00:40:25,760
and really beautifully
stuffing it

950
00:40:25,760 --> 00:40:27,800
with the silverbeet
and the Parmesan.

951
00:40:27,800 --> 00:40:29,680
And this type of food is

952
00:40:29,680 --> 00:40:32,240
where you need to be right now
in the competition.

953
00:40:32,240 --> 00:40:33,600
That is magnificent.

954
00:40:34,840 --> 00:40:36,000
And you're like blase, like,

955
00:40:36,000 --> 00:40:37,880
"I've done this,
I've done that."

956
00:40:37,880 --> 00:40:40,640
I will be jumping up
and down if I was you.

957
00:40:40,640 --> 00:40:42,320
This is just remarkable.

958
00:40:42,320 --> 00:40:44,480
Great job.
Well done, mate.

959
00:40:44,480 --> 00:40:45,600
Thanks, guys.

960
00:40:52,200 --> 00:40:53,600
Well done.

961
00:40:55,320 --> 00:40:57,960
Next one we want to try is...

962
00:40:57,960 --> 00:40:59,160
..Petro!

963
00:41:00,600 --> 00:41:02,560
Looking down at my dish,

964
00:41:02,560 --> 00:41:06,200
this is not the way I thought
my tarte Tatin would look.

965
00:41:06,200 --> 00:41:08,960
Oh, God. That's a long walk.

966
00:41:08,960 --> 00:41:13,280
I know the flavours are there,
but the look of it isn't right.

967
00:41:13,280 --> 00:41:15,560
And it doesn't look like
a restaurant dish.

968
00:41:15,560 --> 00:41:17,400
And I've picked
the restaurant box,

969
00:41:17,400 --> 00:41:19,960
so, yeah, I'm a little bit
embarrassed taking this up.

970
00:41:21,120 --> 00:41:22,280
Petro...

971
00:41:22,280 --> 00:41:23,800
..what did you make?

972
00:41:25,400 --> 00:41:28,680
Well, I attempted to make
a tarte Tatin with figs.

973
00:41:28,680 --> 00:41:29,920
Uh...

974
00:41:31,920 --> 00:41:33,760
Yeah, there's
no sugar coating it.

975
00:41:33,760 --> 00:41:34,960
Um...

976
00:41:34,960 --> 00:41:35,920
..yeah.

977
00:41:48,320 --> 00:41:51,200
I attempted to make
a tarte Tatin with figs.

978
00:41:51,200 --> 00:41:52,600
Um...

979
00:41:53,840 --> 00:41:55,600
..yeah, there's
no sugar coating it.

980
00:41:55,600 --> 00:41:56,840
Um...

981
00:41:56,840 --> 00:41:58,000
Yeah.

982
00:41:58,000 --> 00:41:59,680
Alright.

983
00:41:59,680 --> 00:42:01,680
Let's finish it. Yeah?
Thank you.

984
00:42:19,240 --> 00:42:22,040
No offence,
it looked like trash,

985
00:42:22,040 --> 00:42:25,560
but it absolutely did not taste
like trash.

986
00:42:29,480 --> 00:42:32,040
The figs were cooked.
They weren't mushy.

987
00:42:33,840 --> 00:42:35,280
The goat's cheese ice-cream,
delicious.

988
00:42:36,640 --> 00:42:38,600
The only issue
is just your finishing,

989
00:42:38,600 --> 00:42:41,000
so you should pat yourself
on the back.

990
00:42:41,000 --> 00:42:43,240
Petro, this has surprised me.

991
00:42:44,440 --> 00:42:47,560
The pastry is perfect.
It's still crunchy.

992
00:42:47,560 --> 00:42:50,120
I can taste the caramelisation
of the pastry.

993
00:42:50,120 --> 00:42:51,560
It's really well done.

994
00:42:51,560 --> 00:42:54,480
There's still some sort of
lovely gooeyness

995
00:42:54,480 --> 00:42:56,680
from that caramel on the edges.

996
00:42:56,680 --> 00:42:58,640
I really liked it.

997
00:42:58,640 --> 00:43:00,240
What is wrong is nothing.

998
00:43:00,240 --> 00:43:02,799
It's just the step by step

999
00:43:02,799 --> 00:43:04,759
to understand how tarte Tatin
is done.

1000
00:43:04,759 --> 00:43:07,120
Just keep thinking the same way.

1001
00:43:07,120 --> 00:43:09,799
You were really, really trying
and very willing.

1002
00:43:09,799 --> 00:43:12,039
And I think that has value.

1003
00:43:12,039 --> 00:43:13,879
So just keep on going.

1004
00:43:13,879 --> 00:43:16,119
Thank you so much, guys.
Thank you.

1005
00:43:16,119 --> 00:43:19,199
That's the most surprising
tasting yet. It's like...

1006
00:43:19,199 --> 00:43:23,799
I'm shocked how much the judges
loved my dish

1007
00:43:23,799 --> 00:43:27,319
and I think details,
especially in desserts,

1008
00:43:27,319 --> 00:43:32,399
where absolutely everything
has to be executed perfectly

1009
00:43:32,399 --> 00:43:34,639
and with the correct technique,

1010
00:43:34,639 --> 00:43:38,119
I think is what I'm going
to take out of today's cook.

1011
00:43:38,119 --> 00:43:40,799
Good job.
Thanks, Casper.

1012
00:43:40,799 --> 00:43:42,039
Next up, it's Jackie.

1013
00:43:45,319 --> 00:43:47,279
I think I made a dish that
they probably weren't expecting

1014
00:43:47,279 --> 00:43:49,959
to see come from the mystery box
today.

1015
00:43:55,639 --> 00:43:57,119
Yes!
Why not?

1016
00:43:57,119 --> 00:43:58,319
Get it in there.
It's there.

1017
00:43:58,319 --> 00:43:59,839
It is quite funky,

1018
00:43:59,839 --> 00:44:01,679
but I hope when the judges
eat my dish,

1019
00:44:01,679 --> 00:44:03,799
they get this really crisp,
buttery roti.

1020
00:44:03,799 --> 00:44:05,999
They get the freshness
and the sweetness

1021
00:44:05,999 --> 00:44:07,639
of the orange ice-cream...

1022
00:44:07,639 --> 00:44:09,719
Here she comes!
It's coming! It's coming!

1023
00:44:09,719 --> 00:44:11,839
..balanced with
some of that chilli caramel

1024
00:44:11,839 --> 00:44:14,799
and some of the saltiness
from the chicken-skin crumb.

1025
00:44:16,799 --> 00:44:19,999
So I hope I've executed enough
to get me immunity.

1026
00:44:21,559 --> 00:44:22,959
Jackie, what have you made?

1027
00:44:22,959 --> 00:44:25,359
Today, I've made a sweet roti,

1028
00:44:25,359 --> 00:44:28,839
which I'm serving with
a sriracha caramel,

1029
00:44:28,839 --> 00:44:31,039
an orange ice-cream,

1030
00:44:31,039 --> 00:44:33,199
and some chicken-skin crumb.

1031
00:44:33,199 --> 00:44:34,599
Matt, did you think
we were going to get

1032
00:44:34,599 --> 00:44:36,999
something like this
from your box?

1033
00:44:36,999 --> 00:44:39,879
No, absolutely not.

1034
00:44:39,879 --> 00:44:41,799
Well, let's do it.
Get into it.

1035
00:44:41,799 --> 00:44:43,199
(PLATES RATTLE)

1036
00:44:43,199 --> 00:44:45,159
ALL: Whoa!
He's keen!

1037
00:44:45,159 --> 00:44:46,759
I got excited.
Whoa, Nelly!

1038
00:44:46,759 --> 00:44:48,239
(LAUGHTER)

1039
00:44:48,239 --> 00:44:49,879
Easy there, cowboy.

1040
00:45:07,599 --> 00:45:10,479
It eats exactly how it looks
like. It's just a lot of fun.

1041
00:45:10,479 --> 00:45:12,959
It was inviting.

1042
00:45:12,959 --> 00:45:15,759
The roti is flaky,
ice-cream beautiful.

1043
00:45:15,759 --> 00:45:17,799
Definitely a truckload
of orange in there

1044
00:45:17,799 --> 00:45:19,599
balanced out the sweetness.

1045
00:45:19,599 --> 00:45:21,239
Even the addition
of the caramel,

1046
00:45:21,239 --> 00:45:24,519
adding the heat in there
curbs that as well.

1047
00:45:24,519 --> 00:45:26,559
It's exactly what
I expected it to be and more.

1048
00:45:26,559 --> 00:45:27,599
Nice. Thanks.

1049
00:45:27,599 --> 00:45:30,559
That is
an unbelievable dessert.

1050
00:45:30,559 --> 00:45:31,759
Thanks.

1051
00:45:31,759 --> 00:45:32,959
The chicken skin,

1052
00:45:32,959 --> 00:45:36,679
it adds this beautiful,
deep savoury, salty umami.

1053
00:45:36,679 --> 00:45:38,079
And then the sriracha caramel,

1054
00:45:38,079 --> 00:45:40,719
you've put the perfect amount
in there,

1055
00:45:40,719 --> 00:45:43,839
so it's got
this slight, slight funk

1056
00:45:43,839 --> 00:45:45,519
and that's sort of
the intrigue, I think,

1057
00:45:45,519 --> 00:45:47,159
that makes you want
to dive back into the dish.

1058
00:45:48,959 --> 00:45:51,199
All I can say is that's
absolutely red-hot.

1059
00:45:51,199 --> 00:45:53,279
Never in a million years
would I have thought

1060
00:45:53,279 --> 00:45:54,679
to do something like that.

1061
00:45:54,679 --> 00:45:56,919
Never would I go to a restaurant
and order something like that.

1062
00:45:56,919 --> 00:45:58,839
So to taste something
like this,

1063
00:45:58,839 --> 00:46:00,879
it's just completely blown me
out of the water.

1064
00:46:00,879 --> 00:46:03,119
Fantastic work.
Well done.

1065
00:46:03,119 --> 00:46:04,799
(APPLAUSE)

1066
00:46:08,479 --> 00:46:10,319
Next up, we've got Luke.

1067
00:46:10,319 --> 00:46:13,159
LUKE: I've done chicken thigh
with an orange beurre blanc

1068
00:46:13,159 --> 00:46:15,479
and some crispy pumpkin.

1069
00:46:15,479 --> 00:46:19,159
Your little pumpkin crisps,
lovely.

1070
00:46:19,159 --> 00:46:22,199
And the sharpness on your sauce
is great.

1071
00:46:22,199 --> 00:46:25,159
ANDY: Grace!
GRACE: I made prawn pasta.

1072
00:46:25,159 --> 00:46:26,599
POH: Perfectly good dish.

1073
00:46:26,599 --> 00:46:28,199
My prawns were perfectly cooked

1074
00:46:28,199 --> 00:46:30,159
and the pasta work
is very fine.

1075
00:46:30,159 --> 00:46:32,719
Thank you.
(APPLAUSE)

1076
00:46:32,719 --> 00:46:34,519
Lydia!

1077
00:46:34,519 --> 00:46:36,639
LYDIA: Just like a fried pastry

1078
00:46:36,639 --> 00:46:40,119
with a spinach and ricotta
filling

1079
00:46:40,119 --> 00:46:41,919
and some prawns.

1080
00:46:41,919 --> 00:46:45,279
DOBBERS: If the pastry
wasn't as fried,

1081
00:46:45,279 --> 00:46:48,559
it was more of a traditional
spanakopita pastry,

1082
00:46:48,559 --> 00:46:51,439
this could have
been something truly special.

1083
00:46:51,439 --> 00:46:52,999
Dot.

1084
00:46:52,999 --> 00:46:57,399
DOT: We have a larb salad,
so Thai flavours.

1085
00:46:57,399 --> 00:47:00,279
SOFIA: Whether you're talking
about a larb or a chicken salad,

1086
00:47:00,279 --> 00:47:02,279
there are always layers
of flavour

1087
00:47:02,279 --> 00:47:04,759
and that freshness is
what's missing from your dish.

1088
00:47:04,759 --> 00:47:06,079
Vinnie!

1089
00:47:06,079 --> 00:47:08,279
VINNIE: So I've made
a stuffed silverbeet...

1090
00:47:09,759 --> 00:47:12,839
..with chicken, pumpkin puree
and a compound butter.

1091
00:47:12,839 --> 00:47:15,119
I know it can be tough
when you lift the lid

1092
00:47:15,119 --> 00:47:17,679
and you go, "Oh, man,
I don't know what to do,

1093
00:47:17,679 --> 00:47:19,239
"so I'm just
going to do elements."

1094
00:47:19,239 --> 00:47:21,319
But whatever elements you do,

1095
00:47:21,319 --> 00:47:23,479
they need to kind of
have clarity in the end.

1096
00:47:23,479 --> 00:47:24,839
And I just don't think
this one has.

1097
00:47:24,839 --> 00:47:27,159
Thank you.
Thank you very much.

1098
00:47:27,159 --> 00:47:28,839
(APPLAUSE)

1099
00:47:30,119 --> 00:47:31,519
OK, next one.

1100
00:47:31,519 --> 00:47:33,679
Hannah, please.

1101
00:47:37,719 --> 00:47:40,279
I'm walking my dish up
and I'm thinking,

1102
00:47:40,279 --> 00:47:43,239
"I don't know if
this is sweet or savoury."

1103
00:47:43,239 --> 00:47:46,039
This is a little bit weird.
It could go either way.

1104
00:47:46,039 --> 00:47:47,519
Um...

1105
00:47:49,319 --> 00:47:51,399
(LAUGHS) I don't know.

1106
00:47:51,399 --> 00:47:54,039
OK, Hannah, tell us,
what is your dish?

1107
00:47:54,039 --> 00:47:56,439
Today I made you

1108
00:47:56,439 --> 00:47:59,199
a goat's cheese mousse tart

1109
00:47:59,199 --> 00:48:03,639
with figs, duck skin,
and tarragon potatoes.

1110
00:48:05,039 --> 00:48:07,159
To be honest,
when I was cooking,

1111
00:48:07,159 --> 00:48:11,159
I was just pulling out elements
that I thought might work.

1112
00:48:11,159 --> 00:48:14,159
I didn't even know if I was
going to sway sweet or savoury.

1113
00:48:14,159 --> 00:48:18,519
Um... I was just tasting
as I went.

1114
00:48:18,519 --> 00:48:20,519
Shall we have a look at it?

1115
00:48:20,519 --> 00:48:22,399
Go for it.
See what's inside.

1116
00:48:32,079 --> 00:48:33,239
See what's inside.

1117
00:48:39,519 --> 00:48:41,879
DOBBERS: Doesn't look too bad.
No.

1118
00:48:41,879 --> 00:48:45,279
My reaction when I tasted it
was, "I don't hate it."

1119
00:48:45,279 --> 00:48:48,399
(LAUGHS)
JEAN-CHRISTOPHE: I love it.

1120
00:48:48,399 --> 00:48:50,879
Um, yeah. I'm intrigued.
Very intrigued.

1121
00:49:06,479 --> 00:49:08,119
It felt like this was
in the crossroads.

1122
00:49:08,119 --> 00:49:10,159
It could have either been
sweet or savoury.

1123
00:49:11,279 --> 00:49:12,639
In my opinion,

1124
00:49:12,639 --> 00:49:14,999
if the potato wasn't there and
the chicken skin wasn't there,

1125
00:49:14,999 --> 00:49:18,919
you could have said this is
a fig and goat cheese tart.

1126
00:49:18,919 --> 00:49:20,079
It's a sweet.
Yeah.

1127
00:49:20,079 --> 00:49:21,839
There was enough sweetness
from the figs

1128
00:49:21,839 --> 00:49:24,399
which would have been
able to carry that.

1129
00:49:24,399 --> 00:49:26,839
The fact the potato
and the duck skin was there

1130
00:49:26,839 --> 00:49:28,759
just made everything
a bit confusing.

1131
00:49:31,079 --> 00:49:33,559
SOFIA: Hannah, I can just
imagine being served this

1132
00:49:33,559 --> 00:49:34,759
in your home as dessert

1133
00:49:34,759 --> 00:49:36,919
and being like,
"Did I just have a roast?"

1134
00:49:36,919 --> 00:49:38,959
Because that's the last flavour
that I get.

1135
00:49:38,959 --> 00:49:41,439
I feel like I've eaten
duck and potatoes,

1136
00:49:41,439 --> 00:49:43,959
so, you know, you're getting
those roasty flavours,

1137
00:49:43,959 --> 00:49:47,399
but the initial taste is
that sweetness of the fig.

1138
00:49:47,399 --> 00:49:49,359
But to quote you...

1139
00:49:49,359 --> 00:49:50,839
I don't hate it.

1140
00:49:50,839 --> 00:49:53,439
(LAUGHS) Meh.

1141
00:49:53,439 --> 00:49:54,879
Do you have
any mystery box regret

1142
00:49:54,879 --> 00:49:56,919
because you were kind of...?
You started in Matt's box

1143
00:49:56,919 --> 00:49:58,959
and then jumped to
the dark side.

1144
00:49:58,959 --> 00:50:00,799
No regrets, no regrets
jumping over.

1145
00:50:00,799 --> 00:50:04,239
I got to play with truffle
and I got to like, you know,

1146
00:50:04,239 --> 00:50:05,999
when you've got
the white apron on

1147
00:50:05,999 --> 00:50:08,399
and we're not going for bottoms,
we're going for tops.

1148
00:50:08,399 --> 00:50:10,519
I think that's the day
that you take a risk.

1149
00:50:11,519 --> 00:50:13,999
"I participated
in a race" ribbon today.

1150
00:50:13,999 --> 00:50:15,359
(ALL LAUGH)

1151
00:50:15,359 --> 00:50:17,479
You get the participation medal
for sure.

1152
00:50:18,919 --> 00:50:20,839
As much as this is
a little confusing,

1153
00:50:20,839 --> 00:50:22,399
I think it's
a huge step forward.

1154
00:50:22,399 --> 00:50:24,199
Yeah.
Yeah, there's tweaks,

1155
00:50:24,199 --> 00:50:25,559
but they're very minor tweaks

1156
00:50:25,559 --> 00:50:27,359
and you've got to keep
doing that.

1157
00:50:27,359 --> 00:50:28,999
I feel like you are on the rise

1158
00:50:28,999 --> 00:50:30,759
with the conception
of the dishes

1159
00:50:30,759 --> 00:50:32,079
and the execution of them.

1160
00:50:32,079 --> 00:50:33,839
Just keep working at it.
Keep working at it.

1161
00:50:33,839 --> 00:50:35,959
You'll get there.
Cool. Thank you, guys.

1162
00:50:35,959 --> 00:50:37,479
I'll take my little ribbon.
Always.

1163
00:50:43,240 --> 00:50:45,720
It was better
than I thought it would be.

1164
00:50:45,720 --> 00:50:48,399
Next dish we'd like to
taste is Aaron's.

1165
00:50:50,559 --> 00:50:51,679
AARON: Looking down at my dish,

1166
00:50:51,679 --> 00:50:53,279
I'm really happy
with how the dish turned out.

1167
00:50:53,279 --> 00:50:55,959
I'm very happy with the
ingredients I got to use today.

1168
00:50:55,959 --> 00:50:57,479
Ooh, hello, hello.

1169
00:50:58,879 --> 00:51:00,079
Wow.

1170
00:51:00,079 --> 00:51:02,159
I do believe this dish
is restaurant worthy.

1171
00:51:02,159 --> 00:51:04,759
And bringing this dish
up to the judges,

1172
00:51:04,759 --> 00:51:06,479
especially to
Matt and Chef Dobbers,

1173
00:51:06,479 --> 00:51:09,119
people that I want
to be one day,

1174
00:51:09,119 --> 00:51:11,959
I'm hoping it shows that I can
be a great chef one day.

1175
00:51:11,959 --> 00:51:13,239
What have you made us?

1176
00:51:13,239 --> 00:51:15,839
Dry-aged duck on the crown.

1177
00:51:15,839 --> 00:51:17,679
Caramelised figs,

1178
00:51:17,679 --> 00:51:20,359
potatoes and radicchio.

1179
00:51:36,999 --> 00:51:39,319
I think the display
of simple technique

1180
00:51:39,319 --> 00:51:42,399
done really well
is why this dish is so good.

1181
00:51:42,399 --> 00:51:44,959
I love that you roasted the duck
on the crown.

1182
00:51:44,959 --> 00:51:47,799
I feel like you get that flavour
of roasting it on the crown

1183
00:51:47,799 --> 00:51:50,239
throughout both those pieces
of duck breast,

1184
00:51:50,239 --> 00:51:52,359
which was really nice.

1185
00:51:52,359 --> 00:51:54,599
I understand that you understand

1186
00:51:54,599 --> 00:51:56,839
that the radicchio just needed
to be treated simply.

1187
00:51:56,839 --> 00:51:59,399
You know, giving it
a little bit of colour

1188
00:51:59,399 --> 00:52:01,079
and just having that there

1189
00:52:01,079 --> 00:52:03,519
just to pull everything back
and tie everything together,

1190
00:52:03,519 --> 00:52:05,639
that's the smarts
that I'm really loving

1191
00:52:05,639 --> 00:52:07,159
that you're getting now.

1192
00:52:07,159 --> 00:52:08,479
The ingredients were that good,

1193
00:52:08,479 --> 00:52:09,999
that you needed to treat
them simply,

1194
00:52:09,999 --> 00:52:13,279
and you were destined
to put a great dish up.

1195
00:52:13,279 --> 00:52:15,039
And that's exactly
what you've done.

1196
00:52:15,039 --> 00:52:18,439
Yeah, I think it's
a great effort, the whole lot.

1197
00:52:18,439 --> 00:52:20,919
Thought it was just about to
turn the corner

1198
00:52:20,919 --> 00:52:21,919
and be too sweet.

1199
00:52:21,919 --> 00:52:24,199
Then I had some radicchio
and it just went bang

1200
00:52:24,199 --> 00:52:26,199
and it all balanced it out
perfectly.

1201
00:52:26,199 --> 00:52:27,279
This is fantastic.

1202
00:52:28,279 --> 00:52:31,639
There's two words that come to
mind - simplicity and restraint.

1203
00:52:33,159 --> 00:52:35,239
It's all well and good
to have all these steps

1204
00:52:35,239 --> 00:52:37,159
leading up to
what's going to make the dish.

1205
00:52:37,159 --> 00:52:38,959
But when the dish
comes onto the plate

1206
00:52:38,959 --> 00:52:41,039
and it just looks like
a simple dish

1207
00:52:41,039 --> 00:52:43,959
with a roasted duck breast,

1208
00:52:43,959 --> 00:52:45,879
some vegetable garnishes

1209
00:52:45,879 --> 00:52:48,439
and a nice sauce
and everything tastes nice,

1210
00:52:48,439 --> 00:52:50,439
that's like ten out of ten.

1211
00:52:50,439 --> 00:52:51,959
So you should be very proud.

1212
00:52:51,959 --> 00:52:54,079
Fantastic work.
Thank you.

1213
00:52:54,079 --> 00:52:56,239
What was clear and lovely

1214
00:52:56,239 --> 00:52:59,719
is the way you've glazed
the duck, that technique -

1215
00:52:59,719 --> 00:53:01,399
you took time and love -

1216
00:53:01,399 --> 00:53:03,239
and it was remarkable.

1217
00:53:03,239 --> 00:53:05,479
And the addition of the fig

1218
00:53:05,479 --> 00:53:08,479
corresponded with the dish,
was just perfect

1219
00:53:08,479 --> 00:53:11,919
because it goes with
the sweetness of your sauce.

1220
00:53:11,919 --> 00:53:14,519
You are going somewhere.

1221
00:53:14,519 --> 00:53:17,399
Good luck, Aaron, and thank you!

1222
00:53:24,799 --> 00:53:27,599
Next dish we would like to try
belongs to Jack.

1223
00:53:27,599 --> 00:53:29,799
I made a prawn tortellini

1224
00:53:29,799 --> 00:53:32,959
with a prawn-infused soubise.

1225
00:53:32,959 --> 00:53:35,559
Pasta work - fantastic.

1226
00:53:35,559 --> 00:53:38,079
And equally very well balanced

1227
00:53:38,079 --> 00:53:39,479
with the prawns
and the chicken.

1228
00:53:39,479 --> 00:53:40,799
Appreciate it.

1229
00:53:40,799 --> 00:53:43,599
Olaolu!
An olive oil ice-cream sandwich

1230
00:53:43,599 --> 00:53:44,534
with an orange curd.

1231
00:53:45,519 --> 00:53:47,799
POH: Your orange curd, I think,

1232
00:53:47,799 --> 00:53:49,839
is one of the nicest
I've had in this kitchen.

1233
00:53:49,839 --> 00:53:51,039
It is like a butter

1234
00:53:51,039 --> 00:53:54,159
and you've packed
so much zest into it.

1235
00:53:54,159 --> 00:53:56,439
Just enough salt
and not too sweet.

1236
00:53:56,439 --> 00:53:59,119
And for me it's just
enough olive oil.

1237
00:53:59,119 --> 00:54:00,399
You're next, Casper.

1238
00:54:02,639 --> 00:54:06,199
I've done a roast duck
with grilled figs

1239
00:54:06,199 --> 00:54:08,199
and pickled radicchio.

1240
00:54:08,199 --> 00:54:10,759
DOBBERS: You have,
without a doubt,

1241
00:54:10,759 --> 00:54:12,879
pulled the duck off.

1242
00:54:12,879 --> 00:54:15,999
Cooked well, the glaze...

1243
00:54:15,999 --> 00:54:17,599
What you've done
with the lentils,

1244
00:54:17,599 --> 00:54:20,119
that you toast them off
on the outside of the duck,

1245
00:54:20,119 --> 00:54:21,519
I've never seen that before.

1246
00:54:21,519 --> 00:54:23,919
Such a beautiful,
unique, original idea.

1247
00:54:23,919 --> 00:54:25,199
Thank you.
Emily.

1248
00:54:26,639 --> 00:54:29,599
I made a pan-seared
aged duck breast,

1249
00:54:29,599 --> 00:54:33,199
caramelised figs
and radicchio pickle

1250
00:54:33,199 --> 00:54:35,639
and duck-fat potato crisps.

1251
00:54:35,639 --> 00:54:38,959
The way you took the supreme
of the duck away as a magret

1252
00:54:38,959 --> 00:54:41,879
and cook it straight
on the skin very slowly,

1253
00:54:41,879 --> 00:54:43,599
and it demonstrates you've done
a very good job.

1254
00:54:43,599 --> 00:54:46,879
Thank you so much, guys.
Thank you so much.

1255
00:54:46,879 --> 00:54:48,799
Can't wait to taste your dish,
Alyona.

1256
00:54:51,359 --> 00:54:54,679
So I made a pan-seared
duck breast

1257
00:54:54,679 --> 00:54:56,799
with lentil puree,

1258
00:54:56,799 --> 00:54:58,959
charred radicchio,

1259
00:54:58,959 --> 00:55:00,639
figs

1260
00:55:00,639 --> 00:55:02,679
and butter sauce.

1261
00:55:02,679 --> 00:55:04,439
Beautifully cooked duck.

1262
00:55:04,439 --> 00:55:06,839
I think it's been
my favourite one so far

1263
00:55:06,839 --> 00:55:09,119
and I love the sweetness
of the sauce.

1264
00:55:09,119 --> 00:55:11,439
It's got just enough
of that sherry

1265
00:55:11,439 --> 00:55:13,639
and it's enough acidity there
as well.

1266
00:55:13,639 --> 00:55:14,839
It's very balanced.

1267
00:55:21,879 --> 00:55:23,999
Alrighty, the next dish
we would like to taste

1268
00:55:23,999 --> 00:55:25,999
belongs to Annabel.

1269
00:55:30,599 --> 00:55:32,359
I'm so nervous right now.

1270
00:55:32,359 --> 00:55:35,719
The duck is the star
of the show today,

1271
00:55:35,719 --> 00:55:39,519
and I am so worried
that I've overcooked this duck.

1272
00:55:39,519 --> 00:55:40,999
Annabel.

1273
00:55:42,599 --> 00:55:46,159
Top dish gets immunity
from tomorrow's elimination,

1274
00:55:46,159 --> 00:55:49,879
and everybody who's put up duck
today has, like, nailed it.

1275
00:55:49,879 --> 00:55:52,679
So I'm just hoping
it's cooked perfectly.

1276
00:55:59,559 --> 00:56:01,239
So what have you made for us?

1277
00:56:01,239 --> 00:56:03,799
I have made a duck breast

1278
00:56:03,799 --> 00:56:05,479
that I cooked on the crown...

1279
00:56:06,679 --> 00:56:08,879
..with a potato gratin.

1280
00:56:11,639 --> 00:56:14,159
And then a radicchio
and fig salad.

1281
00:56:15,199 --> 00:56:16,799
Let's do it.
Go for it.

1282
00:56:41,959 --> 00:56:43,119
Annabel...

1283
00:56:43,119 --> 00:56:44,399
..duck me!

1284
00:56:44,399 --> 00:56:46,279
(ALL LAUGH)

1285
00:56:46,279 --> 00:56:48,839
Good cooking!

1286
00:56:48,839 --> 00:56:50,799
ANNABEL: That's so good.
Seriously good cooking.

1287
00:56:50,799 --> 00:56:53,479
That duck breast, it is juicy

1288
00:56:53,479 --> 00:56:56,559
and so tender and supple.

1289
00:56:56,559 --> 00:56:59,039
I couldn't believe how my teeth
were gliding through it

1290
00:56:59,039 --> 00:57:00,359
as I took every bite.

1291
00:57:00,359 --> 00:57:02,799
Amazing work on
that lacquered finish.

1292
00:57:02,799 --> 00:57:05,599
It added that extra stickiness

1293
00:57:05,599 --> 00:57:07,919
which you wouldn't have
gotten otherwise.

1294
00:57:07,919 --> 00:57:10,439
Loved the radicchio salad
with that tarragon in there.

1295
00:57:10,439 --> 00:57:12,239
Just that little bit of anise,

1296
00:57:12,239 --> 00:57:15,439
just was such
a wonderful little accent

1297
00:57:15,439 --> 00:57:17,479
against
the fattiness of the duck.

1298
00:57:18,559 --> 00:57:20,039
This is phenomenal.

1299
00:57:22,199 --> 00:57:25,359
When I talk about restraint and
when I talk about simplicity,

1300
00:57:25,359 --> 00:57:28,959
it's a beautifully roasted
piece of meat.

1301
00:57:28,959 --> 00:57:32,399
It's a tasty salad
and it's a delicious potato.

1302
00:57:33,479 --> 00:57:36,359
Potato gratin is one
of the simplest things to cook.

1303
00:57:36,359 --> 00:57:39,119
When it's done well, it matches

1304
00:57:39,119 --> 00:57:43,319
any level of super-fine
or high-end cuisine ever.

1305
00:57:44,319 --> 00:57:46,079
You should be super proud.
Thank you.

1306
00:57:47,399 --> 00:57:50,079
It's fantastic.
Thank you.

1307
00:57:50,079 --> 00:57:52,239
It is fantastic.
(CHEERING AND APPLAUSE)

1308
00:57:59,079 --> 00:58:00,759
Lucky you're a nurse,
'cause I reckon

1309
00:58:00,759 --> 00:58:02,639
he just broke
about four bones in his hand.

1310
00:58:02,639 --> 00:58:03,919
(LAUGHTER)

1311
00:58:03,919 --> 00:58:06,839
Well done.
Thanks, guys, thank you.

1312
00:58:06,839 --> 00:58:10,159
She's such a legend.
Let's go!

1313
00:58:12,319 --> 00:58:13,559
MATT: Honestly, all in all,

1314
00:58:13,559 --> 00:58:14,839
at this stage
of the competition,

1315
00:58:14,839 --> 00:58:16,119
incredible effort.

1316
00:58:17,719 --> 00:58:18,999
DOBBERS: It's so good to see,

1317
00:58:18,999 --> 00:58:22,439
in this early stage
of the competition,

1318
00:58:22,439 --> 00:58:24,200
just the sheer creativity

1319
00:58:24,200 --> 00:58:27,240
that some of you guys
are coming up with.

1320
00:58:27,240 --> 00:58:30,560
So all I can say is
go with your gut,

1321
00:58:30,560 --> 00:58:32,680
do what you know,
do what you feel.

1322
00:58:32,680 --> 00:58:37,080
And the possibilities
of greatness are endless.

1323
00:58:37,080 --> 00:58:39,759
Hands together
for Peli's powerhouse duo

1324
00:58:39,759 --> 00:58:41,439
Matt Sinclair and Dobbers!

1325
00:58:41,439 --> 00:58:44,119
(CHEERING AND APPLAUSE)

1326
00:58:48,279 --> 00:58:50,479
SOFIA: Now, the top dish
from each box

1327
00:58:50,479 --> 00:58:52,759
will be immune
from tomorrow's elimination.

1328
00:58:52,759 --> 00:58:54,679
First the restaurant box.

1329
00:58:56,199 --> 00:58:57,639
The two standouts were...

1330
00:59:02,159 --> 00:59:03,359
Aaron...

1331
00:59:04,559 --> 00:59:06,559
..you showed great technique
with the duck

1332
00:59:06,559 --> 00:59:08,879
and made each ingredient shine.

1333
00:59:08,879 --> 00:59:10,799
It was a fantastic dish.
Well done.

1334
00:59:10,799 --> 00:59:11,799
Thank you.

1335
00:59:11,799 --> 00:59:12,919
And...

1336
00:59:15,999 --> 00:59:17,559
..Annabel.

1337
00:59:19,119 --> 00:59:21,759
Your duck
was roasted perfectly.

1338
00:59:22,919 --> 00:59:25,759
And combined with
that truffle potato gratin,

1339
00:59:25,759 --> 00:59:27,599
we just couldn't get enough.

1340
00:59:29,399 --> 00:59:32,279
In fact,
it was dish of the day.

1341
00:59:32,279 --> 00:59:35,199
Congratulations, Annabel!
(CHEERING AND APPLAUSE)

1342
00:59:43,199 --> 00:59:45,799
Annabel, finally got your spot
up on that gantry, eh?

1343
00:59:45,799 --> 00:59:47,759
It feels good.
Feels good?

1344
00:59:47,759 --> 00:59:49,999
I've been chasing this feeling.
Nice.

1345
00:59:49,999 --> 00:59:51,999
Don't let it be the last.
Yeah, hope not.

1346
00:59:54,119 --> 00:59:56,439
Now, to the home mystery box.

1347
00:59:58,039 --> 01:00:02,959
Pat, mate, your stuffed chicken
Maryland, it was delicious.

1348
01:00:02,959 --> 01:00:05,039
It showed great technique

1349
01:00:05,039 --> 01:00:07,399
but, most importantly,

1350
01:00:07,399 --> 01:00:08,759
great restraint.

1351
01:00:10,279 --> 01:00:11,319
Jackie.

1352
01:00:12,479 --> 01:00:13,879
Your sweet roti dish,

1353
01:00:13,879 --> 01:00:16,679
it was surprising
and perfectly crafted.

1354
01:00:17,959 --> 01:00:19,759
Loved that sriracha caramel,

1355
01:00:19,759 --> 01:00:22,160
smooth ice-cream
and the flaky roti.

1356
01:00:25,120 --> 01:00:26,640
The top dish...

1357
01:00:28,040 --> 01:00:31,160
..from the home mystery box
is...

1358
01:00:34,359 --> 01:00:37,160
Pat! Congratulations!
(CHEERING AND APPLAUSE)

1359
01:00:39,879 --> 01:00:41,599
Yeah, buddy!

1360
01:00:42,959 --> 01:00:45,119
PAT: I can't believe
my simple dish

1361
01:00:45,119 --> 01:00:46,919
came out on top.

1362
01:00:46,919 --> 01:00:49,039
In my head I was worried
it was too simple

1363
01:00:49,039 --> 01:00:50,439
and the judges
were kind of like,

1364
01:00:50,439 --> 01:00:52,599
"This is exactly what we want."

1365
01:00:52,599 --> 01:00:54,799
So it's given me a bit of
a level to go towards.

1366
01:00:54,799 --> 01:00:57,399
So happy with everything
that's happened.

1367
01:00:57,399 --> 01:01:02,479
JEAN-CHRISTOPHE: Pat
and Annabel, congratulations.

1368
01:01:02,479 --> 01:01:06,999
You two will be safe
up on the gantry tomorrow.

1369
01:01:06,999 --> 01:01:09,159
For the rest of you,

1370
01:01:09,159 --> 01:01:11,639
tomorrow is elimination.

1371
01:01:13,479 --> 01:01:16,639
So go and get some rest
and we'll see you then.

1372
01:01:16,639 --> 01:01:19,719
(EXCITED CHATTER)

1373
01:01:21,279 --> 01:01:24,279
NARRATOR: Tomorrow night,
compare the pairs.

1374
01:01:24,279 --> 01:01:26,599
LYDIA: They're
very, very different.

1375
01:01:26,599 --> 01:01:29,719
So any of those combos is
a risk today in a black apron.

1376
01:01:29,719 --> 01:01:33,399
Which of these classic
flavour combinations

1377
01:01:33,399 --> 01:01:36,119
will save them
from elimination?

1378
01:01:36,119 --> 01:01:38,079
I feel like this one's
like on the edge.

1379
01:01:38,079 --> 01:01:39,919
Ooh.
What's going on here?

1380
01:01:39,919 --> 01:01:41,959
I don't even know the name
of the dish,

1381
01:01:41,959 --> 01:01:43,559
let alone how to cook it.

1382
01:01:43,559 --> 01:01:45,359
If I screw up, I'm going home.

1383
01:01:50,239 --> 01:01:52,239
Captions by Red Bee Media