1
00:00:26,840 --> 00:00:28,320
Boom!

2
00:00:28,320 --> 00:00:29,880
Oh, judges!

3
00:00:29,880 --> 00:00:31,880
Hello, hello, hello!

4
00:00:31,880 --> 00:00:33,120
Trees in the back.

5
00:00:33,120 --> 00:00:34,879
Oh, my God. Scary.

6
00:00:34,879 --> 00:00:36,199
Black apron day today.

7
00:00:36,199 --> 00:00:40,440
One of us is going home,
so the vibes are pretty heavy.

8
00:00:40,440 --> 00:00:43,519
A beautiful native garden.
Oh, you can smell it.

9
00:00:43,519 --> 00:00:44,999
Oh, there's some kangaroo paw.

10
00:00:44,999 --> 00:00:47,079
But it's Aussie Classics Week

11
00:00:47,079 --> 00:00:50,919
and I can see all these really
cool Aussie native ingredients.

12
00:00:50,919 --> 00:00:53,239
(SING-SONG) What is going on?

13
00:00:53,239 --> 00:00:55,119
You can really smell it.

14
00:00:55,119 --> 00:00:57,479
This is really, really
interesting.

15
00:00:57,479 --> 00:00:59,959
Morning, gang.
CONTESTANTS: Morning.

16
00:00:59,959 --> 00:01:00,919
That's the spirit!

17
00:01:00,919 --> 00:01:02,799
(LAUGHTER)

18
00:01:02,799 --> 00:01:06,199
Now, of course, Bella,
welcome back to the competition.

19
00:01:06,199 --> 00:01:07,759
Thank you.

20
00:01:07,759 --> 00:01:09,240
It is great to see you up there
on the gantry.

21
00:01:09,240 --> 00:01:11,280
You are safe.
Yeah.

22
00:01:11,280 --> 00:01:13,720
Congratulations!

23
00:01:13,720 --> 00:01:16,840
To close out
Aussie Classics Week,

24
00:01:16,840 --> 00:01:19,000
we want you to celebrate

25
00:01:19,000 --> 00:01:22,120
Australian native ingredients.

26
00:01:22,120 --> 00:01:23,520
Ooh.
OK.

27
00:01:23,520 --> 00:01:25,360
This really excites me today.

28
00:01:25,360 --> 00:01:28,520
I love cooking with
Australian native ingredients.

29
00:01:28,520 --> 00:01:31,120
Like, they're all so unique
and complex flavours,

30
00:01:31,120 --> 00:01:34,880
and it's such a special way
to connect

31
00:01:34,880 --> 00:01:37,360
to our cultural roots
in terms of food.

32
00:01:40,120 --> 00:01:41,560
POH: Behind us, you can see

33
00:01:41,560 --> 00:01:44,480
five native Australian
ingredients

34
00:01:44,480 --> 00:01:46,440
that have been brought in...

35
00:01:48,280 --> 00:01:50,680
..by a very special guest.

36
00:01:50,680 --> 00:01:53,280
(CONTESTANTS MURMUR)

37
00:01:53,280 --> 00:01:54,880
He's probably one of

38
00:01:54,880 --> 00:01:57,240
the most-loved Aussies
in the country.

39
00:01:58,920 --> 00:01:59,960
Wait.

40
00:01:59,960 --> 00:02:02,560
He's grown up
in front of our eyes.

41
00:02:02,560 --> 00:02:04,120
Oh, my God. Is it Robert Irwin?

42
00:02:05,440 --> 00:02:08,080
He helps carry on his family's
legacy.

43
00:02:08,080 --> 00:02:10,720
Robert Irwin!
No!

44
00:02:10,720 --> 00:02:13,760
And he not only protects
Australia's wildlife...

45
00:02:13,760 --> 00:02:16,280
It is!

46
00:02:16,280 --> 00:02:18,520
..he champions it.
Wait, what?

47
00:02:18,520 --> 00:02:19,880
Robert Irwin.

48
00:02:19,880 --> 00:02:21,800
That's so cool.
No way!

49
00:02:23,600 --> 00:02:26,200
He has a passion
for sustainability...

50
00:02:28,640 --> 00:02:31,320
..conservation and Australian
native ingredients.

51
00:02:34,320 --> 00:02:37,040
And he's just
a bloody great guy.

52
00:02:38,960 --> 00:02:42,160
Please welcome - all the way
from Australia Zoo

53
00:02:42,160 --> 00:02:43,359
on the Sunny Coast...

54
00:02:43,359 --> 00:02:46,640
(EXCITED LAUGHTER)

55
00:02:46,640 --> 00:02:48,440
..Robert Irwin!

56
00:02:48,440 --> 00:02:51,200
(LOUD CHEERING)

57
00:02:59,399 --> 00:03:03,039
Wow, this is so cool!

58
00:03:07,119 --> 00:03:09,399
It's Robert Irwin in the house.
I just can't believe it.

59
00:03:09,399 --> 00:03:13,399
Come on. Oh, yeah!

60
00:03:13,399 --> 00:03:16,200
He's an Australian icon.
He's an Australian legend.

61
00:03:16,200 --> 00:03:18,079
What's up? How are you?

62
00:03:18,079 --> 00:03:19,719
This is bucket-list stuff.

63
00:03:19,719 --> 00:03:21,799
That's so cool.

64
00:03:21,799 --> 00:03:24,959
Robert Irwin has just lifted
the roof off this place.

65
00:03:27,920 --> 00:03:29,880
I am loving it.

66
00:03:29,880 --> 00:03:31,960
Wow. Holy moly!

67
00:03:31,960 --> 00:03:33,840
(LAUGHTER)

68
00:03:33,840 --> 00:03:34,920
JEAN-CHRISTOPHE: Well, Robert,

69
00:03:34,920 --> 00:03:36,840
welcome to
the MasterChef kitchen.

70
00:03:41,280 --> 00:03:43,360
This is such a dream come true.

71
00:03:43,360 --> 00:03:46,800
Seriously, I grew up watching
this show.

72
00:03:46,800 --> 00:03:48,360
Like, every year,

73
00:03:48,360 --> 00:03:52,040
the most amazing things being
plated up...

74
00:03:52,040 --> 00:03:54,360
To be here, to taste it,
to experience it,

75
00:03:54,360 --> 00:03:55,480
to meet you guys...

76
00:03:57,080 --> 00:03:58,960
..it's just a dream.
So, thank you.

77
00:04:00,280 --> 00:04:01,720
I want to eat. Let's go.

78
00:04:01,720 --> 00:04:02,760
(LAUGHTER)

79
00:04:02,760 --> 00:04:05,760
That's so sick.
That's so funny.

80
00:04:05,760 --> 00:04:07,079
Yeah.

81
00:04:07,079 --> 00:04:08,160
Are you Australian?

82
00:04:10,240 --> 00:04:12,160
He is Australian.

83
00:04:12,160 --> 00:04:15,000
It took him two years
to understand a word I said.

84
00:04:15,000 --> 00:04:16,480
So I've been training him up
for this moment.

85
00:04:16,480 --> 00:04:19,160
The feeling's mutual.

86
00:04:19,160 --> 00:04:21,040
I'm sorry, but...

87
00:04:21,040 --> 00:04:23,880
Robert Irwin is bringing
the vibes.

88
00:04:23,880 --> 00:04:25,760
I grew up with so much
Bindi The Jungle Girl.

89
00:04:25,760 --> 00:04:28,480
It was, like, my favourite DVD.
Oh, my gosh!

90
00:04:28,480 --> 00:04:30,560
I love that so much.

91
00:04:30,560 --> 00:04:33,640
And there are
some blushing roses.

92
00:04:33,640 --> 00:04:35,520
Luke, you were pretty
starstruck.

93
00:04:35,520 --> 00:04:38,080
Yeah.
Look at the knees on him!

94
00:04:38,080 --> 00:04:40,520
Um, yeah.
We're pretty...pretty....

95
00:04:42,919 --> 00:04:45,119
This whole speechless thing
does not happen.

96
00:04:45,119 --> 00:04:46,119
I got you, mate.

97
00:04:46,119 --> 00:04:48,239
It's the boys that are
really surprising me today.

98
00:04:48,239 --> 00:04:50,439
Aaron, like, you are
just beaming.

99
00:04:50,439 --> 00:04:52,079
You're so much more handsome
in person.

100
00:04:52,079 --> 00:04:53,999
Stop it, stop it!
But keep going.

101
00:04:53,999 --> 00:04:57,479
Ooh, ooh.
Pull it together.

102
00:04:57,479 --> 00:04:59,439
Ooh!

103
00:04:59,439 --> 00:05:02,119
(LAUGHTER)

104
00:05:02,119 --> 00:05:03,799
Oh, you ain't seen nothing.
You ain't seen nothing.

105
00:05:05,919 --> 00:05:08,239
Mate, you are a busy, busy man.

106
00:05:08,239 --> 00:05:11,039
You're doing amazing things
at Australia Zoo,

107
00:05:11,039 --> 00:05:12,719
at the Crocodile Lodge.
Thank you.

108
00:05:12,719 --> 00:05:14,919
And the Warrior Restaurant,
of course.

109
00:05:14,919 --> 00:05:17,999
Yeah, sustainability is one
of the biggest parts of my life,

110
00:05:17,999 --> 00:05:20,639
and I think that really goes
for cooking.

111
00:05:20,639 --> 00:05:23,799
And we wanted to create
a restaurant

112
00:05:23,799 --> 00:05:27,639
that really exemplifies
this local region.

113
00:05:27,639 --> 00:05:29,319
You know, the Sunshine Coast,

114
00:05:29,319 --> 00:05:32,719
some of the best Aussie produce
is grown right on our doorstep.

115
00:05:32,719 --> 00:05:34,439
And we really wanted
to champion that.

116
00:05:35,479 --> 00:05:37,080
It's our absolute passion
project.

117
00:05:37,080 --> 00:05:39,440
But I tell you what, being
in the restaurant game now...

118
00:05:39,440 --> 00:05:41,640
I thought crocodiles were
an adrenaline rush!

119
00:05:41,640 --> 00:05:44,560
Being in the kitchen, mate,
that is ten times harder.

120
00:05:44,560 --> 00:05:46,000
That's the best!

121
00:05:50,080 --> 00:05:53,560
Well, I know it's elimination
day today,

122
00:05:53,560 --> 00:05:56,240
but you are all lucky.

123
00:05:58,080 --> 00:06:00,000
Robert has brought us

124
00:06:00,000 --> 00:06:04,000
his favourite Australian
native ingredients.

125
00:06:04,000 --> 00:06:05,240
No pressure.

126
00:06:05,240 --> 00:06:08,720
Talking about food in front
of you guys is terrifying.

127
00:06:08,720 --> 00:06:13,400
OK, first of all, lilly pilly.

128
00:06:13,400 --> 00:06:17,520
This is one of my absolute
favourite Aussie ingredients.

129
00:06:17,520 --> 00:06:20,440
It works really, really well
with duck,

130
00:06:20,440 --> 00:06:22,920
but you can use it with
a lot of different dishes.

131
00:06:22,920 --> 00:06:24,760
Very, very versatile.

132
00:06:24,760 --> 00:06:26,680
Now, speaking of versatility,

133
00:06:26,680 --> 00:06:30,040
this is the Davidson plum
or ooray.

134
00:06:30,040 --> 00:06:32,280
I particularly love it as a jam.

135
00:06:32,280 --> 00:06:34,080
It works great
with something sweet,

136
00:06:34,080 --> 00:06:35,800
but I think savoury as well -

137
00:06:35,800 --> 00:06:37,800
you know, some of those
heavier meats.

138
00:06:37,800 --> 00:06:40,280
Man, I'm excited to see
what you guys do with this.

139
00:06:40,280 --> 00:06:42,360
Next up, lemon myrtle.

140
00:06:43,320 --> 00:06:45,680
Something that we incorporate
a lot

141
00:06:45,680 --> 00:06:47,560
at the Crocodile Hunter Lodge.

142
00:06:47,560 --> 00:06:49,480
And we have got...
Oh, I want to smell it.

143
00:06:49,480 --> 00:06:51,720
Let's get in on this.

144
00:06:51,720 --> 00:06:53,520
Ooh, yeah. That's good.

145
00:06:53,520 --> 00:06:55,480
Get in there.
Love a bit of wattleseed.

146
00:06:55,480 --> 00:06:57,640
Gonna get me some of this.
Come on, get into it.

147
00:06:57,640 --> 00:06:59,320
(LAUGHTER)

148
00:07:02,560 --> 00:07:05,320
I love that smell because
it just smells like home.

149
00:07:05,320 --> 00:07:08,160
It's that, like, nutty,
chocolatey,

150
00:07:08,160 --> 00:07:09,760
coffee kind of smell.

151
00:07:10,760 --> 00:07:12,400
I love it.

152
00:07:12,400 --> 00:07:14,000
Last but not least, river mint.

153
00:07:14,000 --> 00:07:18,760
It's mint, but it's just got
that extra little pow, you know?

154
00:07:18,760 --> 00:07:22,480
So, enjoy it,
but be careful with it.

155
00:07:22,480 --> 00:07:24,000
Whoa!

156
00:07:26,880 --> 00:07:28,680
I think one thing
for me stuck out,

157
00:07:28,680 --> 00:07:30,640
and it was right at the end
where you said,

158
00:07:30,640 --> 00:07:33,600
"Enjoy it, but be careful
with it."

159
00:07:33,600 --> 00:07:35,440
I feel like that can be said

160
00:07:35,440 --> 00:07:37,960
for every one of these native
Australian ingredients

161
00:07:37,960 --> 00:07:42,440
because a little too much
and it is destroyed

162
00:07:42,440 --> 00:07:44,600
because they are
very, very powerful.

163
00:07:44,600 --> 00:07:46,360
AARON: Australian native
ingredients

164
00:07:46,360 --> 00:07:48,400
are very unfamiliar territory
for me,

165
00:07:48,400 --> 00:07:51,000
and they're going to pack
a punch.

166
00:07:51,000 --> 00:07:53,320
So I'm definitely going to try
and use restraint,

167
00:07:53,320 --> 00:07:56,280
but I really want Rob
to like my dish as well.

168
00:07:56,280 --> 00:07:59,640
I really want him to taste it
and just... You know?

169
00:08:00,720 --> 00:08:04,600
I'm genuinely so excited to see
what you do with 'em.

170
00:08:04,600 --> 00:08:06,000
I imagine you guys...

171
00:08:06,000 --> 00:08:07,800
It's like when I come upon
a venomous snake,

172
00:08:07,800 --> 00:08:10,560
I'm like, "OK,
there's 50 different options

173
00:08:10,560 --> 00:08:11,960
"I could do here."

174
00:08:11,960 --> 00:08:13,760
And you'd be thinking
the same thing.

175
00:08:13,760 --> 00:08:16,400
Like, you're just, like, pinging
with dishes that you could make.

176
00:08:16,400 --> 00:08:19,240
Is that your way of saying cook
like your life depends on it?

177
00:08:19,240 --> 00:08:22,040
Exactly. Cook like there's
a taipan staring you down.

178
00:08:23,720 --> 00:08:25,120
DOT: No pressure.

179
00:08:26,680 --> 00:08:30,560
You have 75 minutes
to make any dish you like.

180
00:08:30,560 --> 00:08:33,080
But you must feature one of

181
00:08:33,080 --> 00:08:35,800
the five Australian native
ingredients Robert's chosen.

182
00:08:38,320 --> 00:08:40,040
The pantry and garden are open.

183
00:08:41,040 --> 00:08:44,120
But, remember,
the reality is simple.

184
00:08:46,000 --> 00:08:49,120
Whoever cooks the least
impressive dish today

185
00:08:49,120 --> 00:08:51,440
will be leaving the competition.

186
00:08:54,080 --> 00:08:56,080
Robert, any final words
of advice?

187
00:08:56,080 --> 00:08:58,680
I've been overseas for most of
this year

188
00:08:58,680 --> 00:09:00,320
and I've just come home.

189
00:09:00,320 --> 00:09:02,800
I want you guys to make it feel
like I've just come home

190
00:09:02,800 --> 00:09:03,880
when I taste that food.

191
00:09:03,880 --> 00:09:05,520
Nice!
POH: Yes!

192
00:09:07,680 --> 00:09:09,840
Do I get to do the honours?
Do it, do it, do it!

193
00:09:09,840 --> 00:09:11,280
I've always wanted to do this.

194
00:09:13,200 --> 00:09:16,160
Your 75 minutes...

195
00:09:16,160 --> 00:09:18,160
..starts...

196
00:09:18,160 --> 00:09:19,600
..now!
Go!

197
00:09:21,520 --> 00:09:24,320
Wow! Like a herd of gazelle.

198
00:09:24,320 --> 00:09:26,960
Oh, me fish.

199
00:09:26,960 --> 00:09:28,320
Butter, egg yolk...

200
00:09:28,320 --> 00:09:30,160
..cauliflower.
Look at that.

201
00:09:30,160 --> 00:09:32,200
Jeez, I wish my house looked
like this.

202
00:09:32,200 --> 00:09:33,880
Wow!

203
00:09:33,880 --> 00:09:36,400
Oh! Oh! Smell that!
That's so good.

204
00:09:36,400 --> 00:09:38,320
How is your...?
Are you a good cook?

205
00:09:38,320 --> 00:09:39,760
See, I like cooking,

206
00:09:39,760 --> 00:09:41,720
but I'm not a chef by any means.

207
00:09:41,720 --> 00:09:42,840
But I do pride myself in

208
00:09:42,840 --> 00:09:45,240
using ingredients
that are great.

209
00:09:45,240 --> 00:09:47,600
I want to go somewhere like this
where it's got the best,

210
00:09:47,600 --> 00:09:49,560
the freshest,
the most sustainable.

211
00:09:49,560 --> 00:09:52,320
And if you use good ingredients,
you kind of can't go wrong.

212
00:09:52,320 --> 00:09:54,320
That's right. Yeah.

213
00:09:54,320 --> 00:09:57,360
Can we take from here?
Go hard.

214
00:09:57,360 --> 00:09:59,840
GRACE: It smells so good
in here.

215
00:09:59,840 --> 00:10:02,800
I'm so excited to cook
for Robert Irwin.

216
00:10:04,600 --> 00:10:07,520
I'm the most familiar
with lemon myrtle.

217
00:10:07,520 --> 00:10:09,080
And, to me, dried lemon myrtle

218
00:10:09,080 --> 00:10:10,920
being a combo of
lemon and mint,

219
00:10:10,920 --> 00:10:14,720
I think it will be really
beautiful with seafood.

220
00:10:14,720 --> 00:10:16,120
Cool, cool, cool.

221
00:10:16,120 --> 00:10:19,120
So today I'm doing
a version of fritto misto.

222
00:10:19,120 --> 00:10:21,720
The lemon myrtle is going to be
a little sprinkle

223
00:10:21,720 --> 00:10:23,280
on top of all the seafood,

224
00:10:23,280 --> 00:10:26,400
and then I'm gonna make
a lemon myrtle aioli as well.

225
00:10:27,760 --> 00:10:30,080
So a traditional fritto misto
is just

226
00:10:30,080 --> 00:10:34,840
a big pile of delicious
fried seafood and vegies.

227
00:10:34,840 --> 00:10:37,640
It's sort of the Italian answer
to tempura.

228
00:10:39,080 --> 00:10:40,480
Nice!

229
00:10:40,480 --> 00:10:41,520
But the flavour of lemon myrtle

230
00:10:41,520 --> 00:10:43,079
can almost go a little bit
soapy,

231
00:10:43,079 --> 00:10:46,400
so balancing and hero-ing
the lemon myrtle

232
00:10:46,400 --> 00:10:48,600
in the aioli is going to be
super, super important.

233
00:10:51,160 --> 00:10:53,120
Go, Grace! Woo!

234
00:10:53,120 --> 00:10:54,920
Might throw some more in.

235
00:10:58,240 --> 00:11:01,520
It is crazy to see Robert
in the kitchen today.

236
00:11:01,520 --> 00:11:04,280
(LOUD CRASH)

237
00:11:04,280 --> 00:11:07,680
LUKE: Are you OK?
ANNABEL: Yeah. Oh. So sorry.

238
00:11:10,479 --> 00:11:12,519
Very exciting challenge today.

239
00:11:12,519 --> 00:11:15,279
Um, I love native Australian
ingredients,

240
00:11:15,279 --> 00:11:18,199
so I'm gonna make
ooray plum tart

241
00:11:18,199 --> 00:11:21,239
with some Italian meringue
on top.

242
00:11:21,239 --> 00:11:24,359
I think the ooray plum is
quite a tart ingredient,

243
00:11:24,359 --> 00:11:27,119
so I might try balance it
a little bit with raspberry,

244
00:11:27,119 --> 00:11:28,919
but not too much raspberry

245
00:11:28,919 --> 00:11:31,639
because I want to highlight
the ooray plum today.

246
00:11:33,199 --> 00:11:36,399
Today, I'm cooking scallops
and ooray plum two ways.

247
00:11:37,359 --> 00:11:38,879
BELLA: Nice, Casper.

248
00:11:38,879 --> 00:11:41,599
So I'm going to do a namas,

249
00:11:41,599 --> 00:11:44,959
which is kind of like a
Torres Strait Island ceviche...

250
00:11:44,959 --> 00:11:47,159
Yeah, that's a watery coconut.
Holy!

251
00:11:47,159 --> 00:11:51,559
..and then a Japanese grilled
scallop version.

252
00:11:51,559 --> 00:11:54,639
I'm going to try
and make an umeboshi butter,

253
00:11:54,639 --> 00:11:57,159
but like 'ooray-boshi',
we'll call it.

254
00:11:57,159 --> 00:11:58,559
We'll see how we go.

255
00:12:00,879 --> 00:12:02,959
EMILY: Never used native
ingredients before.

256
00:12:02,959 --> 00:12:07,199
So I'm kind of excited to see
what I can do with the flavours.

257
00:12:07,199 --> 00:12:09,640
And I'm using the ooray plum

258
00:12:09,640 --> 00:12:11,439
to make kind of like
a Peking-style sauce

259
00:12:11,439 --> 00:12:13,199
that usually goes with
like a rainbow shredded beef.

260
00:12:13,199 --> 00:12:16,239
And then I'm gonna deep-fry
some crispy rice noodles

261
00:12:16,239 --> 00:12:18,799
as well to make it legit
take-out-looking.

262
00:12:20,439 --> 00:12:23,079
Lemon myrtle. This is an Aussie
icon if I've ever seen one.

263
00:12:23,079 --> 00:12:24,799
The best.

264
00:12:24,799 --> 00:12:27,559
So, Robert, tell us,
is this Australian bushes?

265
00:12:27,559 --> 00:12:30,239
Oh, yeah.
We're in the Aussie bush.

266
00:12:30,239 --> 00:12:31,439
This is...

267
00:12:31,439 --> 00:12:33,959
And here we find a contestant
in their natural habitat.

268
00:12:33,959 --> 00:12:35,119
Rummaging!

269
00:12:35,119 --> 00:12:37,199
We've spooked him. We've spooked
him. He's out of here.

270
00:12:37,199 --> 00:12:39,439
Maybe we'll get another
sighting later.

271
00:12:39,439 --> 00:12:41,279
So which of these ingredients
do you think

272
00:12:41,279 --> 00:12:42,919
we're going to see most?
Is there one you

273
00:12:42,919 --> 00:12:44,719
think everyone's going
to gravitate toward?

274
00:12:44,719 --> 00:12:46,759
Well, the oorays are all gone.
Yeah.

275
00:12:46,759 --> 00:12:48,079
Wow. Yeah, that is true.

276
00:12:48,079 --> 00:12:50,239
I guess that's very versatile.

277
00:12:50,239 --> 00:12:51,839
POH: Well, I'm going to ask you,
Robert,

278
00:12:51,839 --> 00:12:53,639
you brought these
five beautiful ingredients,

279
00:12:53,639 --> 00:12:55,399
what would you like to see?

280
00:12:55,399 --> 00:12:57,199
I think, for me, I want
something

281
00:12:57,199 --> 00:12:58,959
that I haven't really tasted
before.

282
00:12:58,959 --> 00:12:59,999
POH: You want to be inspired.

283
00:12:59,999 --> 00:13:01,319
I would want to use this
in my restaurant.

284
00:13:01,319 --> 00:13:03,479
You know what I mean?
That's what I'm looking for.

285
00:13:03,479 --> 00:13:04,759
What about you guys?

286
00:13:04,759 --> 00:13:08,239
POH: I really hope that they try
and just focus on one ingredient

287
00:13:08,239 --> 00:13:09,919
and balancing that flavour
and hero-ing it.

288
00:13:09,919 --> 00:13:11,719
I don't think THEY need
to be a hero.

289
00:13:11,719 --> 00:13:13,399
Yeah.
Yes.

290
00:13:13,399 --> 00:13:14,439
And I'm worried that
some of them

291
00:13:14,439 --> 00:13:15,639
are going to try and do
too much,

292
00:13:15,639 --> 00:13:17,799
and it's going to be trouble.

293
00:13:17,799 --> 00:13:19,799
ANDY: Yeah. They can't forget
what's on the line today,

294
00:13:19,799 --> 00:13:20,999
because, unfortunately,

295
00:13:20,999 --> 00:13:22,999
we're going to see
one of these guys go home.

296
00:13:22,999 --> 00:13:24,999
Someone's going home.
No room for error.

297
00:13:24,999 --> 00:13:26,839
POH: Robert,
do you want to go check out

298
00:13:26,839 --> 00:13:28,359
what they're doing?
I want to get in there.

299
00:13:28,359 --> 00:13:30,399
Let's do it.
Put me in, coach. You and me.

300
00:13:30,399 --> 00:13:33,599
You've got to do poker face.
I got to be like, OK.

301
00:13:33,599 --> 00:13:35,999
It's warm back here, Dot.
Goodness me!

302
00:13:35,999 --> 00:13:37,879
Ooh! It's getting hot.

303
00:13:37,879 --> 00:13:40,439
It might be Robert Irwin.
That's why it's so hot.

304
00:13:43,999 --> 00:13:46,199
I'm feeling pretty good
with Robert Irwin in the house.

305
00:13:46,199 --> 00:13:48,079
I feel a little bit nervous.
I don't know why.

306
00:13:48,079 --> 00:13:49,319
I got a little bit of
the giggles.

307
00:13:49,319 --> 00:13:50,519
That's a bit embarrassing.

308
00:13:50,519 --> 00:13:52,039
I really want to impress
Robert Irwin.

309
00:13:52,039 --> 00:13:53,759
He's got a great personality.

310
00:13:53,759 --> 00:13:55,879
He is about the same age
as I am,

311
00:13:55,879 --> 00:13:58,119
so that's really inspiring
for me.

312
00:13:58,119 --> 00:14:00,039
Luke!
Hey-hey.

313
00:14:00,039 --> 00:14:02,319
Luke! How are you, mate?
Nice to meet you.

314
00:14:02,319 --> 00:14:05,239
How cool to have your buddy
here in the house.

315
00:14:05,239 --> 00:14:07,039
Yeah.
Pretty awesome.

316
00:14:07,039 --> 00:14:08,799
So I'm going to hero
the lilly pilly.

317
00:14:08,799 --> 00:14:12,239
And I'm doing
a lilly pilly milly filly.

318
00:14:13,559 --> 00:14:14,679
Wait!

319
00:14:14,679 --> 00:14:17,519
Aussie classic using the native.
Yes.

320
00:14:17,519 --> 00:14:18,919
And you said lilly pilly was
your favourite.

321
00:14:18,919 --> 00:14:21,319
Dude, I... This...
What I'm gathering here,

322
00:14:21,319 --> 00:14:22,879
this is a Robert Irwin dish
right here.

323
00:14:24,679 --> 00:14:27,119
You got me right in the feels,
mate. I'm very excited.

324
00:14:27,119 --> 00:14:28,359
That is the plan.
Very excited.

325
00:14:28,359 --> 00:14:30,199
So where's the lilly pilly
going?

326
00:14:30,199 --> 00:14:31,839
So lilly pilly is in the curd.
Yep.

327
00:14:31,839 --> 00:14:34,199
And then I'm gonna do
a vanilla diplomat,

328
00:14:34,199 --> 00:14:36,039
and I need to get pastry
in the oven.

329
00:14:36,039 --> 00:14:38,159
I'm curious about the flavour
of the lilly pilly.

330
00:14:38,159 --> 00:14:39,519
Can I try some?
Can I try some there?

331
00:14:39,519 --> 00:14:41,319
Yeah, yeah, yeah.
Let me grab...

332
00:14:41,319 --> 00:14:42,919
Yeah, but, remember, poker face.

333
00:14:42,919 --> 00:14:44,679
Poh's trying to teach me
how to do a poker face.

334
00:14:44,679 --> 00:14:46,719
OK, look at this. Ready?

335
00:14:54,959 --> 00:14:56,799
OK.
It's pretty good.

336
00:14:56,799 --> 00:14:59,199
That's good. It's good.
It's a pretty good poker face.

337
00:14:59,199 --> 00:15:00,799
This is not my first rodeo,

338
00:15:00,799 --> 00:15:03,159
but this will be my first
lilly pilly milly filly.

339
00:15:03,159 --> 00:15:05,839
So I'm excited that you've got
ingredients that excite you.

340
00:15:05,839 --> 00:15:06,839
Yeah.

341
00:15:06,839 --> 00:15:08,399
Luke, it's all about the pastry

342
00:15:08,399 --> 00:15:11,439
being beautifully caramelised
and balanced.

343
00:15:11,439 --> 00:15:12,879
Yes.
OK?

344
00:15:12,879 --> 00:15:14,839
Yeah, yeah.
OK, mate.

345
00:15:14,839 --> 00:15:18,799
Making a milly filly in
75 minutes is a ginormous task.

346
00:15:18,799 --> 00:15:20,079
Oh, far out, Luke.

347
00:15:20,079 --> 00:15:21,839
I'm gonna have to
work really hard

348
00:15:21,839 --> 00:15:23,959
to make sure that every element
is done perfectly,

349
00:15:23,959 --> 00:15:26,799
and the flavours
work together seamlessly.

350
00:15:26,799 --> 00:15:28,039
Fingers crossed.

351
00:15:28,039 --> 00:15:29,759
CALLUM: Do you want to go
to the garden?

352
00:15:29,759 --> 00:15:30,839
Yeah. I'll go.

353
00:15:30,839 --> 00:15:32,799
I'll get some shiso.
I'll grab some finger lime.

354
00:15:32,799 --> 00:15:33,839
I need to go as well.
Yeah.

355
00:15:33,839 --> 00:15:36,479
Shall we go?
Let's go.

356
00:15:37,479 --> 00:15:38,519
Race ya!

357
00:15:38,519 --> 00:15:40,479
Every day that we cook
in this kitchen,

358
00:15:40,479 --> 00:15:42,119
we are forced to dig deep...

359
00:15:42,119 --> 00:15:44,039
Is this saltbush?

360
00:15:44,039 --> 00:15:45,439
Where's the finger limes?

361
00:15:45,439 --> 00:15:46,839
..and think really,
really creatively.

362
00:15:46,839 --> 00:15:48,759
Here.
There. Yeah.

363
00:15:48,759 --> 00:15:50,279
Sick. Ow! Spikey.

364
00:15:50,279 --> 00:15:52,479
We're exposed to new things,

365
00:15:52,479 --> 00:15:55,199
like when you start a new job.

366
00:15:55,199 --> 00:15:56,679
And that's how I feel.

367
00:15:56,679 --> 00:15:58,719
I'm remembering back when
I was, like, a baby nurse.

368
00:15:58,719 --> 00:15:59,999
And that's how I feel now.

369
00:15:59,999 --> 00:16:02,399
Because I'm, like, a baby chef
learning the ropes.

370
00:16:02,399 --> 00:16:04,639
Are you hot?
Thanks, babe. I'm so sweaty.

371
00:16:04,639 --> 00:16:07,719
It is challenging,
but now I've got a taste for it.

372
00:16:07,719 --> 00:16:09,479
I'm like,
"I don't want to leave."

373
00:16:09,479 --> 00:16:11,599
I want to stay on.
I want to stay forever!

374
00:16:11,599 --> 00:16:13,319
Running!

375
00:16:13,319 --> 00:16:14,679
I want to make it all the way.

376
00:16:15,679 --> 00:16:18,039
I'm pretty new to
native Australian ingredients,

377
00:16:18,039 --> 00:16:19,999
so I'm thinking I want to do
a protein

378
00:16:19,999 --> 00:16:21,959
that's playing to my strengths
today.

379
00:16:25,399 --> 00:16:28,959
I'm building this dish around
some cured coral trout.

380
00:16:28,959 --> 00:16:30,159
Salty.

381
00:16:30,159 --> 00:16:33,439
So I need to get the fillet
in the cure ASAP.

382
00:16:33,439 --> 00:16:36,319
And I'm going to draw on
the native ingredients,

383
00:16:36,319 --> 00:16:38,439
but use them in a way
that I'm familiar with,

384
00:16:38,439 --> 00:16:41,439
like my ooray ponzu.

385
00:16:41,439 --> 00:16:44,279
I'm hoping that
I can make this really tart,

386
00:16:44,279 --> 00:16:48,799
sour, umami, salty, sweet sauce.

387
00:16:48,799 --> 00:16:50,759
And then I'm going
to do some little garnishes -

388
00:16:50,759 --> 00:16:53,399
a macadamia cream, my kosho,

389
00:16:53,399 --> 00:16:56,079
my cucumber, my finger lime.

390
00:16:56,079 --> 00:16:57,199
Nice.

391
00:16:57,199 --> 00:16:58,959
I just need to balance
everything

392
00:16:58,959 --> 00:17:00,599
and make it really delicious.

393
00:17:03,439 --> 00:17:07,239
This is your habitat.
You have 60 minutes to go.

394
00:17:07,239 --> 00:17:09,239
Yeah!

395
00:17:10,479 --> 00:17:12,959
BELLA: What flavour ice-cream
are you doing, Aaron?

396
00:17:12,959 --> 00:17:14,039
Wattleseed.

397
00:17:14,039 --> 00:17:15,839
That's gonna be so good.
Thank you!

398
00:17:15,839 --> 00:17:19,039
I feel like in
a couple of the previous cooks,

399
00:17:19,039 --> 00:17:20,919
I've been playing it quite safe.

400
00:17:20,919 --> 00:17:23,639
But I think in order to
progress,

401
00:17:23,639 --> 00:17:25,159
I can't cook with fear.

402
00:17:25,159 --> 00:17:27,279
I really need to challenge
myself.

403
00:17:27,279 --> 00:17:29,279
I love having the dessert queen
over me.

404
00:17:29,279 --> 00:17:30,879
I'll need it today.

405
00:17:30,879 --> 00:17:35,039
So, today, I'm gonna jump out
of my comfort zone.

406
00:17:37,399 --> 00:17:39,399
Aaron? Robert!
What's up?

407
00:17:39,399 --> 00:17:41,319
How are you?
Good to see you, bro.

408
00:17:41,319 --> 00:17:43,039
So just sussing out
your bench,

409
00:17:43,039 --> 00:17:45,039
it looks like you're making
a sweet.

410
00:17:45,039 --> 00:17:47,519
I am. So I've got
a wattleseed ice-cream.

411
00:17:47,519 --> 00:17:49,239
I'm gonna make
a macadamia crumb,

412
00:17:49,239 --> 00:17:51,159
and then I'm gonna have
a soy sauce caramel,

413
00:17:51,159 --> 00:17:53,719
some of the ooray plum
as a gel just to dot around.

414
00:17:53,719 --> 00:17:55,999
I don't want it to take away
from the wattleseed.

415
00:17:55,999 --> 00:17:57,279
So it's just going to add
a bit of relief

416
00:17:57,279 --> 00:17:58,399
from the richness of everything.

417
00:17:58,399 --> 00:18:00,159
Yep.
Are you a sweet guy?

418
00:18:00,159 --> 00:18:01,639
No, not at all.
He's not.

419
00:18:01,639 --> 00:18:03,359
Aaron's not usually
a dessert cook.

420
00:18:03,359 --> 00:18:06,279
So you're taking a risk
on a black apron day? Yeah?

421
00:18:06,279 --> 00:18:08,199
I am, yeah.

422
00:18:08,199 --> 00:18:09,599
I'm not here to play it safe.

423
00:18:09,599 --> 00:18:11,399
I'm here to challenge myself,
push myself.

424
00:18:11,399 --> 00:18:13,519
And I've got the energy today,
so I'm gonna go for it.

425
00:18:13,519 --> 00:18:14,879
That's awesome!
High risk, high reward.

426
00:18:14,879 --> 00:18:16,359
Whatever happens happens.
High risk, high reward!

427
00:18:16,359 --> 00:18:18,159
I'm ready to go!
I'm pumped.

428
00:18:18,159 --> 00:18:19,279
I think Rob's rubbed off
on me

429
00:18:19,279 --> 00:18:21,079
'cause, like, his energy
and, like,

430
00:18:21,079 --> 00:18:23,559
he'll risk everything
and fight crocodiles,

431
00:18:23,559 --> 00:18:25,599
jump into a pit of snakes,
you know,

432
00:18:25,599 --> 00:18:27,159
and I'm getting that now.

433
00:18:27,159 --> 00:18:28,239
I'm gonna push the boat out.

434
00:18:28,239 --> 00:18:30,359
I'm gonna do something
that I don't usually do.

435
00:18:31,679 --> 00:18:33,839
I'm jumping into a dessert.
That's my pit of snakes.

436
00:18:39,799 --> 00:18:41,439
What about this?
Here's something you can do.

437
00:18:41,439 --> 00:18:43,039
You've done salsa, haven't you?
OK, OK.

438
00:18:43,039 --> 00:18:44,239
That is generous!

439
00:18:44,239 --> 00:18:46,319
We're gonna, like, do, like,
a step...

440
00:18:46,319 --> 00:18:48,879
Ooh!
Which way do you go?

441
00:18:48,879 --> 00:18:50,879
Oh, look at that.
Oh, look at that.

442
00:18:50,879 --> 00:18:53,079
Bah! Bah!

443
00:18:53,079 --> 00:18:54,999
Gee, she's good!

444
00:18:56,559 --> 00:18:57,759
OK, mate.
You're up, Jean-Christophe!

445
00:18:57,759 --> 00:18:58,999
You're not getting out of this.

446
00:18:58,999 --> 00:19:00,959
You're not getting out of this.
We're going salsa.

447
00:19:00,959 --> 00:19:02,119
We're going salsa. Ready?

448
00:19:02,119 --> 00:19:03,319
Oh, come on.

449
00:19:03,319 --> 00:19:04,479
Oh, that's...

450
00:19:05,999 --> 00:19:07,759
I reckon he's got it.
I reckon he's....

451
00:19:07,759 --> 00:19:08,999
Poetry in motion.

452
00:19:08,999 --> 00:19:10,119
Boom!

453
00:19:11,279 --> 00:19:13,919
PETRO: I can't believe I'm
cooking for Robert Irwin still.

454
00:19:13,919 --> 00:19:16,519
A little bit.
A little bit of this.

455
00:19:16,519 --> 00:19:18,839
I love him.
I'm just filled with energy.

456
00:19:18,839 --> 00:19:21,759
Watch my feet here. Get a little
bit of these going. Oh!

457
00:19:21,759 --> 00:19:23,359
But it is a black apron day.

458
00:19:23,359 --> 00:19:26,999
So somehow I've just got to put
that out of my mind

459
00:19:26,999 --> 00:19:29,439
and focus on the task at hand.

460
00:19:29,439 --> 00:19:31,159
Petro.
Hello!

461
00:19:31,159 --> 00:19:33,199
Oh, my goodness!
Petro, Robert.

462
00:19:33,199 --> 00:19:35,199
So good to meet you.
Great to see you.

463
00:19:35,199 --> 00:19:36,279
Honestly, it is an absolute
pleasure.

464
00:19:36,279 --> 00:19:38,119
What's the go, man?
What are we doing?

465
00:19:38,119 --> 00:19:40,719
I am doing a miso and wattleseed
glazed pork chop.

466
00:19:40,719 --> 00:19:43,399
Miso and wattleseed glazed
pork chop.

467
00:19:43,399 --> 00:19:45,919
I've marinated the pork chops
in sake,

468
00:19:45,919 --> 00:19:49,239
salt, ginger, garlic
and wattleseed.

469
00:19:49,239 --> 00:19:51,119
And then in my glaze,

470
00:19:51,119 --> 00:19:53,439
the wattleseed will be
in there again with the miso.

471
00:19:53,439 --> 00:19:54,559
OK, wow!

472
00:19:54,559 --> 00:19:55,879
And I'm gonna make
a cauliflower puree,

473
00:19:55,879 --> 00:19:57,759
which will also have
a bit of wattleseed in it.

474
00:19:57,759 --> 00:20:01,159
And I'm gonna have
some pickled fennel and apple.

475
00:20:01,159 --> 00:20:02,879
Wow. I've had
a lot of pork chops...

476
00:20:02,879 --> 00:20:04,839
But not with miso!
But not with miso.

477
00:20:04,839 --> 00:20:06,079
And not with wattleseed.

478
00:20:06,079 --> 00:20:08,399
So, I'm excited to see
how that stands out.

479
00:20:08,399 --> 00:20:09,839
Make sure that
it's really necessary

480
00:20:09,839 --> 00:20:10,839
and that it's balanced.

481
00:20:10,839 --> 00:20:12,599
There's a lot on the line.
Yeah.

482
00:20:12,599 --> 00:20:14,159
No pressure.
Alright. Good luck, Petro.

483
00:20:14,159 --> 00:20:16,359
Well done, mate.
I've got a lot going on.

484
00:20:16,359 --> 00:20:19,279
Even though I haven't eaten
or cooked with it,

485
00:20:19,279 --> 00:20:21,479
I've got wattleseed
in pretty much everything.

486
00:20:22,839 --> 00:20:24,839
So I really need to make sure
that everything

487
00:20:24,839 --> 00:20:27,559
is balanced to absolute
perfection,

488
00:20:27,559 --> 00:20:29,679
because there's
so many good cooks

489
00:20:29,679 --> 00:20:32,199
that a simple mistake
can see you going home.

490
00:20:34,879 --> 00:20:38,319
It's time to lock in and focus.
Only 45 minutes to go.

491
00:20:39,639 --> 00:20:40,999
BELLA: Come on, guys.

492
00:20:42,159 --> 00:20:44,679
Yes! I'm so hungry.

493
00:20:47,879 --> 00:20:50,079
Hannah.
Hello.

494
00:20:50,079 --> 00:20:51,279
This makes me hungry, going,
"Oh, my God!"

495
00:20:51,279 --> 00:20:52,559
You like chocolate mousse?
Yeah.

496
00:20:52,559 --> 00:20:54,799
Yeah. Me, too. So I'm gonna do
a chocolate mousse dome

497
00:20:54,799 --> 00:20:56,719
with an ooray plum insert.

498
00:20:56,719 --> 00:20:57,879
It's a strong flavour.

499
00:20:57,879 --> 00:21:00,559
It is. I just tasted it
and went, "Whoa!"

500
00:21:00,559 --> 00:21:02,719
Pat!
What's up?

501
00:21:02,719 --> 00:21:04,119
This smells good.
Thank you.

502
00:21:04,119 --> 00:21:06,439
I'm going to combine
some Aussie classics today.

503
00:21:06,439 --> 00:21:08,719
We've got lamb, beetroot
and ooray.

504
00:21:08,719 --> 00:21:10,159
I'm excited.

505
00:21:10,159 --> 00:21:12,319
And this is the time
to go full Australia.

506
00:21:12,319 --> 00:21:14,239
That's right.
100% you're doing that.

507
00:21:14,239 --> 00:21:16,319
You're doing that for sure, man.

508
00:21:16,319 --> 00:21:17,519
Robert Irwin's here.

509
00:21:17,519 --> 00:21:21,719
I never expected to see him
in the kitchen here today.

510
00:21:21,719 --> 00:21:23,120
The ooray plum is

511
00:21:23,120 --> 00:21:26,639
such a beautiful
sweet-sour floral fruit.

512
00:21:26,639 --> 00:21:28,800
I'm gonna do a ooray plum
canh chua

513
00:21:28,800 --> 00:21:32,040
which is a Vietnamese
sweet-and-sour soup.

514
00:21:32,040 --> 00:21:34,040
Yeah, it should be
quite fragrant,

515
00:21:34,040 --> 00:21:36,040
quite sweet and quite delicate,
too.

516
00:21:36,040 --> 00:21:38,360
I need a little bit more
liquid, I know.

517
00:21:38,360 --> 00:21:40,600
Oh, yeah.

518
00:21:40,600 --> 00:21:43,800
Oh. Smoky.

519
00:21:43,800 --> 00:21:45,639
Grace!
What's going on, Grace?

520
00:21:45,639 --> 00:21:46,800
What are you doing?
Hibachi!

521
00:21:46,800 --> 00:21:50,680
Yeah, I'm just cooking my prawns
with lemon myrtle...

522
00:21:50,680 --> 00:21:52,360
Sorry. Are you getting it
in your eyes?

523
00:21:52,360 --> 00:21:54,120
Are you smoking...?
It looks like a camp fire.

524
00:21:54,120 --> 00:21:55,680
I like it.

525
00:21:58,120 --> 00:21:59,200
OK.

526
00:22:01,320 --> 00:22:03,080
Australian natives are awesome.

527
00:22:03,080 --> 00:22:05,639
I really, really love them.

528
00:22:05,639 --> 00:22:07,280
I really want to push myself

529
00:22:07,280 --> 00:22:08,720
to serve something
that's super refined

530
00:22:08,720 --> 00:22:09,880
and super beautiful.

531
00:22:11,000 --> 00:22:14,160
Today, I'm going to be cooking
duck on the crown.

532
00:22:14,160 --> 00:22:17,880
I have my duck, my glaze
with the ooray plums

533
00:22:17,880 --> 00:22:19,400
and an ooray plum sauce.

534
00:22:21,080 --> 00:22:23,040
And then I've got
my macadamias roasting

535
00:22:23,040 --> 00:22:24,680
so I can turn that into a puree.

536
00:22:24,680 --> 00:22:27,560
I've got my duck stock here,
which is looking pretty good,

537
00:22:27,560 --> 00:22:29,520
and I can use it to let down
a bit of my sauce

538
00:22:29,520 --> 00:22:30,840
and a bit of my puree.

539
00:22:30,840 --> 00:22:33,480
There's a lot of things
going on, actually.

540
00:22:34,720 --> 00:22:37,120
We're going good.
We're going alright.

541
00:22:37,120 --> 00:22:38,760
Oh, that smells good.

542
00:22:38,760 --> 00:22:42,560
Thank you. Got to go super hard
to get that crikey.

543
00:22:42,560 --> 00:22:44,320
That's so good, Dot!

544
00:22:45,640 --> 00:22:47,840
I really want to stay
in the competition.

545
00:22:47,840 --> 00:22:49,000
I'm not ready to go home.

546
00:22:49,000 --> 00:22:51,360
I mean, we joke that
I'm the runaway bride.

547
00:22:51,360 --> 00:22:53,440
Although I did do
the marriage part,

548
00:22:53,440 --> 00:22:54,880
but I've kind of left,

549
00:22:54,880 --> 00:22:57,000
and this is my honeymoon,
I suppose.

550
00:22:57,000 --> 00:23:00,120
Dot! How are you going?
Hello.

551
00:23:00,120 --> 00:23:01,480
This is Dot.
Hello!

552
00:23:01,480 --> 00:23:03,360
OK, Dot, talk me through it.

553
00:23:03,360 --> 00:23:05,320
What's going on?
Today I'm making doughnuts.

554
00:23:08,320 --> 00:23:11,520
OK. OK. Yeah, I'm sold.
You had me at doughnuts.

555
00:23:11,520 --> 00:23:13,680
I'm not going home. Thank God.
Can we...? Is that a thing?

556
00:23:13,680 --> 00:23:16,080
Doughnut immunity.
Can we do that?

557
00:23:16,080 --> 00:23:17,400
We can start that today.

558
00:23:17,400 --> 00:23:19,680
I'm not sure if that's a...

559
00:23:19,680 --> 00:23:21,520
So I'm making a river mint

560
00:23:21,520 --> 00:23:23,680
white chocolate creme pat

561
00:23:23,680 --> 00:23:27,800
and a raspberry ooray plum jam.

562
00:23:27,800 --> 00:23:31,880
And I've got a river mint sugar
that they'll be rolled in.

563
00:23:31,880 --> 00:23:35,400
Jam doughnuts, I am pumped.
Oh, good.

564
00:23:35,400 --> 00:23:36,480
I think it's so interesting

565
00:23:36,480 --> 00:23:37,960
'cause no-one else
is featuring river mint.

566
00:23:37,960 --> 00:23:40,600
Oh, really?
Yeah. So I think that's

567
00:23:40,600 --> 00:23:42,080
a really good point
of difference in itself.

568
00:23:42,080 --> 00:23:44,400
Yeah.
It's got to be the one.

569
00:23:44,400 --> 00:23:45,640
Oh. No pressure.
Good luck, Dot!

570
00:23:45,640 --> 00:23:47,240
Thanks, guys.
Looking good.

571
00:23:47,240 --> 00:23:50,080
I love that Robert's excited
about my dish.

572
00:23:50,080 --> 00:23:53,520
I've got my river mint
creme pat going.

573
00:23:53,520 --> 00:23:54,880
I'm tasting as I go.

574
00:23:54,880 --> 00:23:58,000
I feel like I've had half of
this custard by now,

575
00:23:58,000 --> 00:23:59,440
but it tastes yummy.

576
00:24:00,640 --> 00:24:02,840
I might just do a little bit
more, you know.

577
00:24:02,840 --> 00:24:06,280
It's a little bit more
white-chocolate forward,

578
00:24:06,280 --> 00:24:09,640
so I get a little bit more of
the river mint folded through.

579
00:24:09,640 --> 00:24:11,080
OK.

580
00:24:11,080 --> 00:24:12,640
My dough is looking good.

581
00:24:12,640 --> 00:24:14,960
I'm just gonna give it
another five.

582
00:24:14,960 --> 00:24:19,960
I'm just working on my raspberry
and ooray plum jam.

583
00:24:19,960 --> 00:24:21,200
It's not as tight as I want.

584
00:24:21,200 --> 00:24:23,480
I think I might
add a little more ooray.

585
00:24:23,480 --> 00:24:27,320
I don't know if I've gone
'oo-cray',

586
00:24:27,320 --> 00:24:28,960
but we're giving it a go.

587
00:24:31,440 --> 00:24:33,880
Absolutely pumped
what's going on out there.

588
00:24:33,880 --> 00:24:36,440
There is some good gear.
What are you excited about, Rob?

589
00:24:36,440 --> 00:24:37,520
Oh, I mean, all of it.
First of all...

590
00:24:37,520 --> 00:24:39,600
POH: Everything!
He's so excited.

591
00:24:39,600 --> 00:24:41,560
The excitement in that kitchen.

592
00:24:41,560 --> 00:24:43,760
Like, it's bringing
my levels up.

593
00:24:43,760 --> 00:24:45,800
They were already pretty high.
I don't think that's possible.

594
00:24:45,800 --> 00:24:47,159
Um, any dishes in particular?

595
00:24:47,159 --> 00:24:49,439
Listen, Dot's making a doughnut

596
00:24:49,439 --> 00:24:51,919
and I'm like, "Heck, yeah."
OK.

597
00:24:51,919 --> 00:24:55,080
POH: What I love is she's
actually using the river mint

598
00:24:55,080 --> 00:24:56,159
with white chocolate.

599
00:24:56,159 --> 00:24:58,239
It's cool. It sounds really
awesome,

600
00:24:58,239 --> 00:25:00,639
but I just don't want to be,
like, hit with - boom! - mint.

601
00:25:00,639 --> 00:25:02,040
Oh, my gosh. You know, so...

602
00:25:02,040 --> 00:25:04,960
And I really like the idea
of Luke's lilly pilly...

603
00:25:04,960 --> 00:25:06,760
Milly filly.
..milly filly.

604
00:25:06,760 --> 00:25:08,720
Lilly pilly milly filly.
Lilly pilly milly filly.

605
00:25:08,720 --> 00:25:10,360
It sounds really good.

606
00:25:10,360 --> 00:25:12,080
But with all of these,

607
00:25:12,080 --> 00:25:14,320
I'm just going, like, "How are
we going to balance things out,

608
00:25:14,320 --> 00:25:15,800
"particularly with
the Davidson Plum?"

609
00:25:15,800 --> 00:25:17,200
There's a lot
of ooray being used.

610
00:25:17,200 --> 00:25:18,360
Yeah.

611
00:25:18,360 --> 00:25:20,040
Hey, can I....?
I think I'm done.

612
00:25:20,040 --> 00:25:22,920
I think this guy's got a new job
and I just got made redundant.

613
00:25:22,920 --> 00:25:24,000
Let's go!

614
00:25:26,520 --> 00:25:28,120
How long have we got?

615
00:25:28,120 --> 00:25:29,760
Oh, my gosh.

616
00:25:29,760 --> 00:25:31,520
ANDY: 25 minutes to go!

617
00:25:31,520 --> 00:25:34,600
Got to push, everybody.
Come on!

618
00:25:36,160 --> 00:25:38,080
I've got no idea
where the time has gone.

619
00:25:38,080 --> 00:25:40,520
I don't know if I was too busy
just focusing on Robert Irwin.

620
00:25:40,520 --> 00:25:42,000
Hold on.
I'm here and you're there.

621
00:25:42,000 --> 00:25:43,720
But now I'm hitting
the second gear.

622
00:25:44,920 --> 00:25:47,320
A milly filly is
all about the pastry.

623
00:25:47,320 --> 00:25:51,440
The pastry has to be flaky,
puffed, crispy.

624
00:25:51,440 --> 00:25:55,560
And the plan is to have
a beautiful creme diplomat.

625
00:25:55,560 --> 00:25:58,400
As we make a creme pat
super thick,

626
00:25:58,400 --> 00:26:00,240
so that when you fold
in the cream at the end,

627
00:26:00,240 --> 00:26:02,800
you get a beautiful texture
where it holds together,

628
00:26:02,800 --> 00:26:04,640
but it's also really light
in your mouth.

629
00:26:04,640 --> 00:26:06,440
So I need to get
that finished cooking.

630
00:26:06,440 --> 00:26:07,600
Yeah, I really need a push now.

631
00:26:09,680 --> 00:26:13,000
Something's burning.
Oh! Oh! Oh! Oh!

632
00:26:19,760 --> 00:26:21,680
Yeah. It's burnt.

633
00:26:22,760 --> 00:26:25,840
Oh, God.

634
00:26:27,199 --> 00:26:28,439
Yeah.

635
00:26:30,159 --> 00:26:32,040
Mate, it's pretty scorched.

636
00:26:32,040 --> 00:26:33,879
I need this off grill.

637
00:26:33,879 --> 00:26:35,600
It was on grill?
Yeah.

638
00:26:35,600 --> 00:26:38,159
Is that the only piece
of pastry you've got?

639
00:26:38,159 --> 00:26:40,320
Yeah.
Oh, mate!

640
00:26:45,200 --> 00:26:47,040
(EXHALES)

641
00:26:58,879 --> 00:27:01,439
POH: Luke!
Everything alright, mate?

642
00:27:01,439 --> 00:27:02,679
Ah...

643
00:27:04,999 --> 00:27:08,079
My pastry's come out
and it's burnt.

644
00:27:11,799 --> 00:27:13,519
What do you think?

645
00:27:13,519 --> 00:27:15,439
I think I can cut around
the outside.

646
00:27:15,439 --> 00:27:17,439
Yeah.
Like, the rest is cooked.

647
00:27:17,439 --> 00:27:19,479
Come on. You got it. You got it.

648
00:27:19,479 --> 00:27:20,839
This is a black apron day.

649
00:27:20,839 --> 00:27:22,359
Just because Robert Irwin's here

650
00:27:22,359 --> 00:27:24,359
doesn't mean someone's
not going home today.

651
00:27:24,359 --> 00:27:26,239
Alright.

652
00:27:28,199 --> 00:27:29,959
I'm pretty much stressing out.

653
00:27:29,959 --> 00:27:32,600
The pastry for
my lilly pilly milly filly,

654
00:27:32,600 --> 00:27:35,280
the outside is very burnt,
but the inside...

655
00:27:35,280 --> 00:27:37,080
OK. OK.
..it looks alright.

656
00:27:37,080 --> 00:27:38,960
In fact, the inside's almost
a little bit undercooked.

657
00:27:38,960 --> 00:27:42,320
So I'm putting my pastry
back in the oven.

658
00:27:42,320 --> 00:27:45,919
Cut around the edges. Yeah?
Yeah.

659
00:27:45,919 --> 00:27:47,800
Hopefully I can salvage
the middle and serve that up.

660
00:27:47,800 --> 00:27:49,840
Otherwise, I'm not gonna have
a dish at all.

661
00:27:49,840 --> 00:27:51,240
I'm not going home.

662
00:27:53,760 --> 00:27:55,080
Yum.

663
00:27:56,360 --> 00:27:58,399
I take my duck on the crown
out of the oven

664
00:27:58,399 --> 00:28:01,519
and it is looking
really, really good.

665
00:28:01,519 --> 00:28:03,079
The fat has rendered beautifully

666
00:28:03,079 --> 00:28:05,439
and that skin
is really deeply golden brown.

667
00:28:05,439 --> 00:28:07,319
I'm super happy.

668
00:28:07,319 --> 00:28:09,759
I've got my ooray sauce
at a point

669
00:28:09,759 --> 00:28:12,839
where it's really jammy
and really rich and tangy.

670
00:28:14,159 --> 00:28:16,759
My macadamia puree is
tasting banging.

671
00:28:21,399 --> 00:28:23,959
Vinnie, how are you doing, man?
I am very, very excited

672
00:28:23,959 --> 00:28:26,239
to be cooking
with native ingredients.

673
00:28:26,239 --> 00:28:28,559
I remember watching you on TV
and stuff,

674
00:28:28,559 --> 00:28:31,079
and then I went out
and bought this book

675
00:28:31,079 --> 00:28:32,999
about Australian natives
in your garden,

676
00:28:32,999 --> 00:28:35,159
and I used to go for walks
along, like, the river track

677
00:28:35,159 --> 00:28:36,759
and look at all these things.
Wow!

678
00:28:36,759 --> 00:28:39,679
And it's good that I get to now
actually cook with them for you.

679
00:28:39,679 --> 00:28:41,399
So it's pretty cool.
Oh, mate, that is awesome.

680
00:28:41,399 --> 00:28:42,479
That's a nice full circle.
Yeah.

681
00:28:42,479 --> 00:28:44,039
Oh, mate,
I'm excited to try it.

682
00:28:44,039 --> 00:28:45,839
This is gonna be awesome.
Thank you.

683
00:28:48,239 --> 00:28:50,679
Alright, guys, I'm like
a crocodile ready to strike.

684
00:28:52,039 --> 00:28:54,159
Mate, I am hungry
and there are 15 minutes left.

685
00:28:54,159 --> 00:28:55,999
Come on, everybody!
Go, go, go, go!

686
00:28:57,119 --> 00:28:58,719
Argh!

687
00:29:00,799 --> 00:29:02,559
PETRO: Ah, yeah.
Really under the pump.

688
00:29:03,679 --> 00:29:07,759
Um, most important is
I get this pork chop done.

689
00:29:07,759 --> 00:29:10,799
I'm making my miso
and wattleseed glazed pork chop

690
00:29:10,799 --> 00:29:12,319
with cauliflower puree,

691
00:29:12,319 --> 00:29:14,319
and I've got to get
a move along.

692
00:29:16,439 --> 00:29:18,559
This, I've been way behind on.

693
00:29:19,919 --> 00:29:21,319
That needs work.

694
00:29:21,319 --> 00:29:23,839
It does need work.
Multi-task.

695
00:29:23,839 --> 00:29:27,999
I know it needs work, Andy!
I'm under the pump here.

696
00:29:27,999 --> 00:29:31,159
I would love to be just focusing
on my pork,

697
00:29:31,159 --> 00:29:33,839
but I also need this cauliflower
tasting good.

698
00:29:33,839 --> 00:29:36,119
And I need to finish balancing
everything.

699
00:29:36,119 --> 00:29:37,159
Far out.

700
00:29:37,159 --> 00:29:38,879
It's all a bit too much
right now.

701
00:29:38,879 --> 00:29:41,079
Oh, I'll be pushing!

702
00:29:41,079 --> 00:29:42,279
(SIGHS)

703
00:29:44,159 --> 00:29:45,439
I think I've got
all my elements.

704
00:29:45,439 --> 00:29:48,079
I've got the wattleseed
and the ooray.

705
00:29:48,079 --> 00:29:50,799
I'm quite proud that
I've attempted a dessert

706
00:29:50,799 --> 00:29:53,599
using two natives
with such strong flavours.

707
00:29:53,599 --> 00:29:56,159
I get the wattleseed
from the ice-cream

708
00:29:56,159 --> 00:29:59,599
and a nice pop of relief
from the ooray plum gel

709
00:29:59,599 --> 00:30:01,599
and textures
from the macadamia crumb.

710
00:30:02,879 --> 00:30:05,159
I'm very excited
because the flavours

711
00:30:05,159 --> 00:30:09,119
that I wanted and just
the whole concept of the dish,

712
00:30:09,119 --> 00:30:10,679
I can see it coming together.

713
00:30:14,159 --> 00:30:18,119
It's a race to the finish!
Ten minutes to go.

714
00:30:20,399 --> 00:30:22,359
Oh, my God. Uh...

715
00:30:24,719 --> 00:30:26,799
I'm making
my ooray plum curd tart.

716
00:30:26,799 --> 00:30:29,519
I'm just trying and tasting,

717
00:30:29,519 --> 00:30:31,799
and hopefully it will
all come together

718
00:30:31,799 --> 00:30:32,999
in the next ten minutes.

719
00:30:34,879 --> 00:30:37,399
Going old-school
Chinese take-out.

720
00:30:37,399 --> 00:30:38,999
So I featured the ooray plum

721
00:30:38,999 --> 00:30:42,319
as my tangy plum-ish
tomato-ish sauce.

722
00:30:42,319 --> 00:30:45,159
And then I did a rainbow steak

723
00:30:45,159 --> 00:30:47,719
and I am serving it
in a take-out box.

724
00:30:47,719 --> 00:30:50,039
It brought back a lot of
memories of, actually,

725
00:30:50,039 --> 00:30:51,919
you know, being in
the restaurant with Dad,

726
00:30:51,919 --> 00:30:53,279
a lot of nostalgia.

727
00:30:54,359 --> 00:30:55,359
How are we tracking, Pat?

728
00:30:55,359 --> 00:30:57,239
Yeah, I'm really happy
with the cook on the lamb.

729
00:30:57,239 --> 00:30:59,839
Happy with the natives?
Yeah, with the plum,

730
00:30:59,839 --> 00:31:01,679
I've got it in
with a beetroot puree.

731
00:31:01,679 --> 00:31:04,039
And I'm going to brush it
on my lamb.

732
00:31:06,639 --> 00:31:10,599
I taste all my elements together
for my cured coral trout.

733
00:31:10,599 --> 00:31:13,439
I think they're balanced well.

734
00:31:13,439 --> 00:31:18,079
It features ooray front
and centre,

735
00:31:21,159 --> 00:31:23,839
And so I can get on
to slicing my coral trout.

736
00:31:25,129 --> 00:31:26,559
The flesh is good.
It's nice and firm.

737
00:31:26,559 --> 00:31:28,679
I'm able to get really fine
pieces.

738
00:31:29,679 --> 00:31:31,759
I want to be
really, really careful

739
00:31:31,759 --> 00:31:33,999
that every single piece
of fish gets

740
00:31:33,999 --> 00:31:36,519
the perfect amount of each of
the little garnishes -

741
00:31:36,519 --> 00:31:39,199
my cucumber, my kosho...

742
00:31:40,199 --> 00:31:41,719
..my macadamia cream...

743
00:31:43,799 --> 00:31:45,439
..and finger lime.

744
00:31:47,279 --> 00:31:49,719
I really hope that playing
to my strengths

745
00:31:49,719 --> 00:31:51,119
is going to keep me safe.

746
00:31:52,199 --> 00:31:53,559
Oh, Dot.
How are you going?

747
00:31:53,559 --> 00:31:55,439
Not as good as I'd like,
to be honest, darling.

748
00:31:55,439 --> 00:31:56,639
Just keep going. Yeah?

749
00:31:56,639 --> 00:31:59,599
It's time to construct
my river mint doughnuts.

750
00:31:59,599 --> 00:32:02,839
I'm cooking them for two minutes
on either side in the fryer.

751
00:32:02,839 --> 00:32:06,559
I'm coating my doughnuts
in a river mint sugar powder.

752
00:32:06,559 --> 00:32:09,119
I've got my raspberry ooray jam.

753
00:32:09,119 --> 00:32:10,599
BELLA: Are you happy, Dot?

754
00:32:10,599 --> 00:32:11,599
Yep.
Good.

755
00:32:11,599 --> 00:32:15,279
And I've got my river mint
white chocolate custard.

756
00:32:15,279 --> 00:32:17,479
I'm loving the river mint
flavour

757
00:32:17,479 --> 00:32:18,679
with the white chocolate.

758
00:32:18,679 --> 00:32:20,079
It's really a nice combo.

759
00:32:20,079 --> 00:32:21,559
They're coming along.

760
00:32:21,559 --> 00:32:24,479
This is nothing I would make
before using these natives.

761
00:32:24,479 --> 00:32:26,119
So although this is
a really stressful environment,

762
00:32:26,119 --> 00:32:28,439
I'm actually having
a great time.

763
00:32:28,439 --> 00:32:29,719
Robert's hungry

764
00:32:29,719 --> 00:32:31,879
and there's only five minutes
to go!

765
00:32:34,519 --> 00:32:35,759
Come on, finish it off.

766
00:32:35,759 --> 00:32:39,039
Ah! Still needs
a little bit of work.

767
00:32:39,039 --> 00:32:40,479
I'm going OK.

768
00:32:40,479 --> 00:32:43,719
I'm making my chocolate dome
with an ooray plum insert.

769
00:32:43,719 --> 00:32:46,439
Just working on, like, a little
creamy element on the side,

770
00:32:46,439 --> 00:32:48,279
and hopefully
it comes together OK.

771
00:32:49,879 --> 00:32:50,879
Oh!
Yeah.

772
00:32:50,879 --> 00:32:52,799
Pretty happy with
how I've used the ooray.

773
00:32:52,799 --> 00:32:54,879
Hopefully,
Robert does appreciate

774
00:32:54,879 --> 00:32:56,359
how I've sort of used it
two ways.

775
00:32:56,359 --> 00:32:58,719
Give him some inspo
for his restaurant, who knows?

776
00:33:00,519 --> 00:33:02,719
I'm so sweaty.

777
00:33:02,719 --> 00:33:05,559
I'm excited to bring my food
to Robert today.

778
00:33:05,559 --> 00:33:08,559
The seafood is crispy
but also cooked well

779
00:33:08,559 --> 00:33:12,599
and lemon myrtle brings
a distinctly Australian flavour

780
00:33:12,599 --> 00:33:14,999
that a traditional fritto misto
doesn't have.

781
00:33:14,999 --> 00:33:17,519
So now I think it's
all going to come down

782
00:33:17,519 --> 00:33:18,879
to the cook on the prawns.

783
00:33:21,919 --> 00:33:24,999
Luke!
Yeah.

784
00:33:24,999 --> 00:33:27,279
I'm gonna cut out the middle.

785
00:33:27,279 --> 00:33:29,399
Oh, mate.

786
00:33:29,399 --> 00:33:30,759
Come on. You got it.

787
00:33:32,479 --> 00:33:34,239
Oh. It's cooked through.
Yeah, it's cooked.

788
00:33:34,239 --> 00:33:34,414
I'm gonna cut the outside out.

789
00:33:34,414 --> 00:33:35,959
The pastry for
my lilly pilly milly filly,

790
00:33:35,959 --> 00:33:38,399
it looks like the middle
might be salvageable.

791
00:33:39,479 --> 00:33:42,319
I can start layering my
lilly pilly curd on the inside.

792
00:33:42,319 --> 00:33:44,559
But, with
all the pastry calamity,

793
00:33:44,559 --> 00:33:46,759
I didn't have time
to make this diplomat.

794
00:33:46,759 --> 00:33:48,519
The creme pat,
it's gonna have to do.

795
00:33:48,519 --> 00:33:49,839
It's way too thick.

796
00:33:51,839 --> 00:33:53,879
I'm just gonna make sure
I get something on the plate.

797
00:33:53,879 --> 00:33:55,959
Yeah, I'm definitely
a bit worried today.

798
00:33:57,639 --> 00:34:00,439
Alright, everyone,
let's croc'n'roll!

799
00:34:00,439 --> 00:34:02,079
One minute left.

800
00:34:02,079 --> 00:34:04,559
ANDY: Come on, everybody! Push!

801
00:34:04,559 --> 00:34:06,999
SOFIA: Let's go!
JEAN-CHRISTOPHE: Come on.

802
00:34:09,559 --> 00:34:12,039
PETRO: It's going to be
touch-and-go now.

803
00:34:12,039 --> 00:34:14,359
I have not left myself
enough time

804
00:34:14,359 --> 00:34:16,639
to make sure that my pork chop's
cooked perfectly.

805
00:34:16,639 --> 00:34:19,079
Argh! It's not good.

806
00:34:19,079 --> 00:34:20,399
I'm pretty gutted.

807
00:34:20,399 --> 00:34:23,679
I've just got to get
what I have on there.

808
00:34:23,679 --> 00:34:27,959
So I put my puree down,
my pork chop on.

809
00:34:27,959 --> 00:34:30,319
I get my pickles in a bowl.

810
00:34:33,999 --> 00:34:35,679
And I've got everything up.

811
00:34:35,679 --> 00:34:37,959
Time's up in ten...

812
00:34:37,959 --> 00:34:40,999
JUDGES: Nine, eight, seven,

813
00:34:40,999 --> 00:34:43,639
six, five, four,

814
00:34:43,639 --> 00:34:46,839
three, two, one.

815
00:34:46,839 --> 00:34:49,719
That's it, everybody.
Nice work.

816
00:34:49,719 --> 00:34:50,719
Well done!

817
00:34:50,719 --> 00:34:51,759
Smells good.

818
00:34:53,599 --> 00:34:55,119
Oh, that looks so nice.

819
00:34:55,119 --> 00:34:57,679
Definitely not ready to go home.

820
00:34:57,679 --> 00:34:58,959
I've tasted it.
I really like it.

821
00:34:58,959 --> 00:35:01,679
But the judges have, like,
such an intelligent palate

822
00:35:01,679 --> 00:35:03,119
that maybe they might
taste something different.

823
00:35:03,119 --> 00:35:04,359
But we'll see.

824
00:35:05,879 --> 00:35:07,319
You alright? Huh?

825
00:35:07,319 --> 00:35:08,759
That's beautiful.

826
00:35:08,759 --> 00:35:10,239
What's wrong?

827
00:35:10,239 --> 00:35:11,839
Um, yeah, I just...

828
00:35:11,839 --> 00:35:13,719
Everything's not great.

829
00:35:13,719 --> 00:35:15,879
I think I've let myself down.

830
00:35:17,399 --> 00:35:18,919
It's all a guessing game

831
00:35:18,919 --> 00:35:21,479
about whether that pork chop
is cooked,

832
00:35:21,479 --> 00:35:24,839
so I could be
in the firing line.

833
00:35:24,839 --> 00:35:26,199
Um...

834
00:35:28,319 --> 00:35:31,359
Yeah, yeah. I don't know
what to think about this one.

835
00:35:38,239 --> 00:35:40,439
The good news is Robert Irwin
brought

836
00:35:40,439 --> 00:35:43,159
in some of his favourite native
Australian ingredients.

837
00:35:44,479 --> 00:35:47,039
The bad news is,
after this tasting,

838
00:35:47,039 --> 00:35:49,039
the bottom dish will be
eliminated.

839
00:35:51,039 --> 00:35:54,879
First dish we'd like to taste
is Annabel.

840
00:36:02,919 --> 00:36:04,039
ROBERT: No pressure.

841
00:36:05,159 --> 00:36:06,879
It looks really good.

842
00:36:09,959 --> 00:36:12,479
I have done a cured...

843
00:36:13,719 --> 00:36:15,719
Coral trout.
Coral... Thank you. Sorry.

844
00:36:17,559 --> 00:36:21,879
I've done a cured coral trout
with a ooray ponzu.

845
00:36:21,879 --> 00:36:26,359
I've made a macadamia cream,
some kosho-inspired paste,

846
00:36:26,359 --> 00:36:28,799
dehydrated ooray skin,

847
00:36:28,799 --> 00:36:30,799
and some finger lime
and some cucumber.

848
00:36:32,479 --> 00:36:34,279
I feel like there's a pow
waiting to happen.

849
00:36:35,439 --> 00:36:38,679
I hope it's a balanced pow.
Yeah.

850
00:37:03,719 --> 00:37:04,999
Annabel...

851
00:37:06,159 --> 00:37:08,679
..that is proper
professional cooking.

852
00:37:12,759 --> 00:37:15,399
I thought you were going to
say something else.

853
00:37:17,959 --> 00:37:20,319
You guys have
the biggest poker faces.

854
00:37:20,319 --> 00:37:22,759
I was just like, "Oh, no,
I've cooked it."

855
00:37:22,759 --> 00:37:23,959
You've just been
very intelligent,

856
00:37:23,959 --> 00:37:25,399
the way you've balanced
everything.

857
00:37:26,399 --> 00:37:30,319
There's something about
that dry ooray skin

858
00:37:30,319 --> 00:37:33,559
that is a little bit
Szechuan pepper-ish.

859
00:37:33,559 --> 00:37:34,679
Ah.

860
00:37:34,679 --> 00:37:36,199
It's just really good.

861
00:37:37,399 --> 00:37:38,639
ROBERT: Yeah.

862
00:37:38,639 --> 00:37:41,079
You know what? The hardest
part for that whole thing

863
00:37:41,079 --> 00:37:43,439
was taking that first bite,
and I just start smiling.

864
00:37:43,439 --> 00:37:45,479
I'm like... And I'm like,
"No, shut it down.

865
00:37:45,479 --> 00:37:46,999
"Shut it down! Shut it down!"
No, you had a poker face.

866
00:37:46,999 --> 00:37:47,999
I was watching it.
Really?

867
00:37:47,999 --> 00:37:49,479
And I was like, "Give me
something, mate. Come on."

868
00:37:49,479 --> 00:37:51,919
To me, it's perfect.
It's incredible.

869
00:37:51,919 --> 00:37:54,399
So fresh, so new...
Aw.

870
00:37:54,399 --> 00:37:56,199
..and it was so ooray.

871
00:37:56,199 --> 00:37:58,319
I wanted a controlled pow,

872
00:37:58,319 --> 00:38:00,559
and that's exactly what I got.

873
00:38:00,559 --> 00:38:01,839
SOFIA: Wow, Annabel.

874
00:38:01,839 --> 00:38:03,919
That is of a standard
that could be served

875
00:38:03,919 --> 00:38:05,399
in restaurants
anywhere in the world.

876
00:38:05,399 --> 00:38:09,119
But this is a plate
of Australian food.

877
00:38:09,119 --> 00:38:11,039
I'm in awe of it.
It's possibly your best yet.

878
00:38:11,039 --> 00:38:12,039
Sick!

879
00:38:12,039 --> 00:38:13,439
How can I say it?

880
00:38:13,439 --> 00:38:15,079
Annabel, 'ip-'ip-'ip...

881
00:38:15,079 --> 00:38:16,559
JUDGES: Ooray!

882
00:38:16,559 --> 00:38:18,999
Oh, thanks, guys. Thank you.

883
00:38:18,999 --> 00:38:21,159
Oh, I'm happy for her.

884
00:38:24,839 --> 00:38:25,919
Right.

885
00:38:27,359 --> 00:38:28,799
Vinnie next, please.

886
00:38:28,799 --> 00:38:31,679
(CHEERING AND APPLAUSE)

887
00:38:33,079 --> 00:38:34,559
Hey, mate.

888
00:38:35,799 --> 00:38:36,759
Hello.

889
00:38:37,839 --> 00:38:38,959
Whoa.

890
00:38:38,959 --> 00:38:41,719
That doesn't really look like
a typical Vinnie dish.

891
00:38:41,719 --> 00:38:43,839
No.
Where's the burger?

892
00:38:43,839 --> 00:38:45,079
(LAUGHS)

893
00:38:45,079 --> 00:38:48,439
I want to push myself
to be a bit more refined.

894
00:38:48,439 --> 00:38:50,439
I made duck roasted on the crown

895
00:38:50,439 --> 00:38:52,959
with a macadamia
and black garlic puree

896
00:38:52,959 --> 00:38:54,199
and an ooray sauce.

897
00:38:54,199 --> 00:38:55,599
Let's do it.

898
00:39:22,599 --> 00:39:24,839
Vinnie! That is so good!
(LAUGHTER)

899
00:39:24,839 --> 00:39:27,279
Dude, I've been, like,
trying to contain it.

900
00:39:27,279 --> 00:39:30,359
Dude. Dude, my man, like,
that is...

901
00:39:30,359 --> 00:39:32,559
(CHEERING AND APPLAUSE)
Thank you.

902
00:39:32,559 --> 00:39:33,879
..insane.

903
00:39:35,119 --> 00:39:36,479
It's perfect.

904
00:39:36,479 --> 00:39:38,599
Like, I could just go
at this sauce with a spoon.

905
00:39:38,599 --> 00:39:41,679
It's so classic ooray.

906
00:39:41,679 --> 00:39:45,839
The duck was one of if not
the best I've ever had.

907
00:39:45,839 --> 00:39:47,919
It was awesome, man. So good.

908
00:39:47,919 --> 00:39:50,279
And I've had a lot of duck.
Seriously amazing.

909
00:39:51,679 --> 00:39:52,719
Vinnie, it's perfect.

910
00:39:52,719 --> 00:39:55,799
There's enough fattiness there
from the macadamias

911
00:39:55,799 --> 00:39:57,759
and the beautifully cooked duck

912
00:39:57,759 --> 00:40:00,999
to withstand how sharp
that ooray is,

913
00:40:00,999 --> 00:40:03,959
because that really
packs a punch.

914
00:40:03,959 --> 00:40:07,119
Minimalism worked for you today,
so keep showing that restraint.

915
00:40:07,119 --> 00:40:08,879
Really good job.
Thank you.

916
00:40:08,879 --> 00:40:10,759
Vinnie, I love it.

917
00:40:10,759 --> 00:40:13,639
It's very well presented.
It's delicate.

918
00:40:13,639 --> 00:40:17,639
The macadamia, the olive oil
and the acidity on the top

919
00:40:17,639 --> 00:40:19,039
of the plum... Oof!

920
00:40:19,039 --> 00:40:22,119
It's going and playing tango
in my mouth.

921
00:40:22,119 --> 00:40:24,599
Keep cooking like this,
you make me happy. Thank you.

922
00:40:24,599 --> 00:40:26,039
ANDY: Well done, mate.
Thank you.

923
00:40:26,039 --> 00:40:27,599
(CHEERING AND APPLAUSE)

924
00:40:31,799 --> 00:40:34,239
OK, next one, Pat.

925
00:40:34,239 --> 00:40:36,039
Pat!
(LAUGHS)

926
00:40:36,039 --> 00:40:38,599
PAT: Lamb backstrap,
a beetroot and ooray puree,

927
00:40:38,599 --> 00:40:42,279
beetroot
and an ale and spiced jus.

928
00:40:42,279 --> 00:40:44,799
ROBERT: The meat was really
nice, like, really tender.

929
00:40:44,799 --> 00:40:47,279
The ooray wasn't crazy
in your face.

930
00:40:47,279 --> 00:40:49,599
It felt just like Australia
to the max.

931
00:40:49,599 --> 00:40:51,799
Dude, solid.
Thanks, guys.

932
00:40:51,799 --> 00:40:53,039
Casper.

933
00:40:55,039 --> 00:40:56,919
CASPER: I've done scallops
two ways -

934
00:40:56,919 --> 00:40:58,999
namas, Torres Strait dish,

935
00:40:58,999 --> 00:41:03,039
and then grilled scallop
with an ooray-boshi butter.

936
00:41:03,039 --> 00:41:05,279
I've never eaten scallops
out of a coconut before, mate.

937
00:41:05,279 --> 00:41:07,159
I'm gonna scoop this up,
make a little leaf taco.

938
00:41:07,159 --> 00:41:08,399
Here we go. All in.

939
00:41:09,839 --> 00:41:11,959
POH: Casper,
really nice use of the ooray.

940
00:41:11,959 --> 00:41:14,319
I love that you made a dish
from up north.

941
00:41:14,319 --> 00:41:15,959
I've had quite a bit of namas
up that way,

942
00:41:15,959 --> 00:41:18,479
and this is a great version
of it.

943
00:41:18,479 --> 00:41:19,839
Thanks, guys.

944
00:41:19,839 --> 00:41:20,919
Emily.

945
00:41:20,919 --> 00:41:22,559
Order number 88.

946
00:41:22,559 --> 00:41:23,999
(LAUGHTER)
Wow!

947
00:41:23,999 --> 00:41:25,919
This is so cool!

948
00:41:25,919 --> 00:41:27,519
Wow.

949
00:41:27,519 --> 00:41:28,799
You got Chinese take-out.

950
00:41:28,799 --> 00:41:30,199
This is rainbow beef.

951
00:41:30,199 --> 00:41:33,519
I used the ooray plums,
and I decided to make

952
00:41:33,519 --> 00:41:35,559
a take on rainbow shredded beef
with it.

953
00:41:35,559 --> 00:41:38,079
It is so more-ish.
It's wonderful.

954
00:41:38,079 --> 00:41:39,439
I just want to eat this.
I'm just like...

955
00:41:39,439 --> 00:41:41,319
I want to just, like, shovel it.

956
00:41:41,319 --> 00:41:43,639
I'm like,
"Give me all of this at once."

957
00:41:43,639 --> 00:41:45,119
Can I take this? Can I?

958
00:41:45,119 --> 00:41:46,879
It's takeaway.
It's already packaged up.

959
00:41:46,879 --> 00:41:49,039
It's takeaway. I'm going
to be taking that with me.

960
00:41:49,039 --> 00:41:50,799
Thank you so much.
Thanks, Emily.

961
00:41:50,799 --> 00:41:52,039
Next up...

962
00:41:55,239 --> 00:41:56,679
..Petro.

963
00:41:56,679 --> 00:41:57,919
(CHEERING AND APPLAUSE)

964
00:41:57,919 --> 00:41:59,799
You got this, brother.
You got this.

965
00:42:06,359 --> 00:42:10,679
I made a miso
and wattleseed glazed pork chop,

966
00:42:10,679 --> 00:42:12,959
wattleseed cauliflower puree,

967
00:42:12,959 --> 00:42:15,399
pickled fennel and apple.

968
00:42:15,399 --> 00:42:19,599
And then I've got some
uncooked wattleseed glaze

969
00:42:19,599 --> 00:42:21,719
just to reinforce the flavour.

970
00:42:21,719 --> 00:42:24,239
It was a very frantic cook
in the end.

971
00:42:24,239 --> 00:42:26,159
You know, I would have
liked the last ten minutes

972
00:42:26,159 --> 00:42:28,799
to really be able to finetune
everything,

973
00:42:28,799 --> 00:42:30,359
really focus on that pork chop.

974
00:42:30,359 --> 00:42:33,319
So, I hope it's cooked nicely,

975
00:42:33,319 --> 00:42:37,279
but I have a feeling it might
be a little bit over.

976
00:42:37,279 --> 00:42:38,319
OK.

977
00:42:38,319 --> 00:42:40,359
Petro, what happens
if this is the last dish

978
00:42:40,359 --> 00:42:42,279
you cook in this kitchen?

979
00:42:42,279 --> 00:42:43,879
Ah... Ooh.

980
00:42:43,879 --> 00:42:47,319
I'd be, um...yeah,
pretty disappointed.

981
00:42:47,319 --> 00:42:49,319
I loved my time here.

982
00:42:49,319 --> 00:42:52,079
Um, it's been the best thing
I've ever done.

983
00:42:52,079 --> 00:42:54,639
And, um, yeah, I feel like
I've got a lot more to give.

984
00:42:55,679 --> 00:42:57,679
POH: Should we...?

985
00:42:57,679 --> 00:42:59,559
ROBERT: Ah, man.

986
00:42:59,559 --> 00:43:00,999
Praying for you.

987
00:43:28,359 --> 00:43:30,479
Well, it looks pretty good.

988
00:43:30,479 --> 00:43:31,999
ROBERT: Pretty bang on, mate.

989
00:43:33,479 --> 00:43:34,879
POH: You can breathe.

990
00:43:38,039 --> 00:43:39,679
ROBERT: Let's get into it.

991
00:43:55,199 --> 00:43:56,719
I...

992
00:43:56,719 --> 00:44:00,079
..thought the cook on my pork
was good.

993
00:44:01,399 --> 00:44:03,519
For me, really,
what sells this dish,

994
00:44:03,519 --> 00:44:04,919
what just sets it apart,

995
00:44:04,919 --> 00:44:06,439
it's that sauce.

996
00:44:06,439 --> 00:44:07,999
I'm in love with this.

997
00:44:07,999 --> 00:44:10,399
It's sweeter than I thought
it was going to be.

998
00:44:10,399 --> 00:44:11,959
And I can really get

999
00:44:11,959 --> 00:44:15,039
that wattleseed coming through
super nicely.

1000
00:44:15,039 --> 00:44:16,599
Thank you.

1001
00:44:16,599 --> 00:44:18,679
Petro, miso and wattleseed?

1002
00:44:18,679 --> 00:44:20,079
It's a match!

1003
00:44:20,079 --> 00:44:21,919
It just shows me
that your palate

1004
00:44:21,919 --> 00:44:23,239
is completely on fire.

1005
00:44:23,239 --> 00:44:24,679
(CHUCKLES)

1006
00:44:25,759 --> 00:44:29,639
What is amazing is you've used
cauliflower, fennel, apple,

1007
00:44:29,639 --> 00:44:33,799
miso with your wattleseed
to support the pork.

1008
00:44:33,799 --> 00:44:36,079
And it's very well balanced.

1009
00:44:36,079 --> 00:44:37,999
Thank you, Chef.

1010
00:44:37,999 --> 00:44:39,999
I really also love
what you've done

1011
00:44:39,999 --> 00:44:42,039
with the cauliflower puree,
which is good

1012
00:44:42,039 --> 00:44:45,799
because, mate, that thing
was still hard florets

1013
00:44:45,799 --> 00:44:48,239
with about eight minutes to go.
(CHUCKLES)

1014
00:44:48,239 --> 00:44:49,799
I didn't think I was going
to get a plate up today.

1015
00:44:49,799 --> 00:44:51,839
I'll be honest,
with 30 seconds to go,

1016
00:44:51,839 --> 00:44:52,999
I was still running
to get the pickles...

1017
00:44:52,999 --> 00:44:54,999
Yeah, so, I think,
in the future, mate,

1018
00:44:54,999 --> 00:44:58,199
like, you have to really
think about where I'm going

1019
00:44:58,199 --> 00:44:59,879
to go with the wattleseed,

1020
00:44:59,879 --> 00:45:01,439
and then just build out
around that.

1021
00:45:01,439 --> 00:45:03,999
I feel like there's a lot
of overcomplication sometimes

1022
00:45:03,999 --> 00:45:06,279
with your dish,
and that's probably why

1023
00:45:06,279 --> 00:45:08,119
you struggled to get something
on the plate.

1024
00:45:08,119 --> 00:45:09,439
Yeah.
Thanks, mate.

1025
00:45:09,439 --> 00:45:11,359
(APPLAUSE)

1026
00:45:11,359 --> 00:45:12,559
Amazing.

1027
00:45:12,559 --> 00:45:15,319
PETRO: Oh, my God.

1028
00:45:17,159 --> 00:45:18,479
Next up, Aaron!

1029
00:45:22,039 --> 00:45:23,959
I decided to jump out
of my comfort zone

1030
00:45:23,959 --> 00:45:25,559
and do a dessert.

1031
00:45:25,559 --> 00:45:28,239
I'm stressing.
I'm stressing so hard.

1032
00:45:28,239 --> 00:45:29,799
I hope that everything
is balanced.

1033
00:45:29,799 --> 00:45:31,039
Hello.
Here he is.

1034
00:45:31,039 --> 00:45:32,399
OK.

1035
00:45:33,959 --> 00:45:36,439
POH: OK, pressure. Robert Irwin
watching you like a hawk.

1036
00:45:36,439 --> 00:45:38,039
ROBERT: Yeah, I'm watching
your form, mate.

1037
00:45:38,039 --> 00:45:39,479
Breathing down
your quenelle's neck.

1038
00:45:39,479 --> 00:45:41,079
POH: Nice.
Ooh.

1039
00:45:41,079 --> 00:45:42,599
Oh, no!
ROBERT: OK. OK.

1040
00:45:42,599 --> 00:45:44,199
Take your time.

1041
00:45:44,199 --> 00:45:45,359
Yeah. That'll play.

1042
00:45:48,799 --> 00:45:49,879
Nice, nice.

1043
00:45:49,879 --> 00:45:52,879
I made my native ice-cream.

1044
00:45:52,879 --> 00:45:55,839
Wattleseed ice-cream,
a macadamia crumb,

1045
00:45:55,839 --> 00:45:57,639
a soy sauce caramel,

1046
00:45:57,639 --> 00:45:59,479
some ooray plum gel,

1047
00:45:59,479 --> 00:46:02,639
coral dusted with
some wattleseed as well.

1048
00:46:05,399 --> 00:46:07,479
What do you reckon?
Warrior Restaurant?

1049
00:46:07,479 --> 00:46:09,439
Do you reckon
it could be on the menu?

1050
00:46:09,439 --> 00:46:11,159
It looks good.
Yeah.

1051
00:46:11,159 --> 00:46:13,359
But I've got to taste it, mate.

1052
00:46:13,359 --> 00:46:16,159
At the start of the day, like...
At the start of the day,

1053
00:46:16,159 --> 00:46:17,839
I was like, "This is great."
"It's great!"

1054
00:46:17,839 --> 00:46:19,999
Look, we're talking
about refining dishes.

1055
00:46:19,999 --> 00:46:21,959
You've refined Robert Irwin.

1056
00:46:24,279 --> 00:46:25,399
Alright, let's do this.

1057
00:46:49,679 --> 00:46:52,639
Yes, yes, yes, yes, yes, yes!
That is so good.

1058
00:46:52,639 --> 00:46:55,159
Dude, wattleseed ice-cream.

1059
00:46:55,159 --> 00:46:56,239
We've got to up our game.

1060
00:46:56,239 --> 00:46:58,239
You've got to come
and show us a thing or two, man.

1061
00:46:58,239 --> 00:46:59,359
It's surprising.

1062
00:46:59,359 --> 00:47:00,719
As you're eating it, every bite,

1063
00:47:00,719 --> 00:47:02,759
you kind of just look forward
to the next.

1064
00:47:02,759 --> 00:47:05,959
So, I'm getting into the nice,
smooth wattleseed ice-cream,

1065
00:47:05,959 --> 00:47:08,479
and then while I'm getting into
the crunch, wait a minute! Boom!

1066
00:47:08,479 --> 00:47:09,719
There's the ooray.

1067
00:47:09,719 --> 00:47:11,639
That little bit of sour
just comes through.

1068
00:47:11,639 --> 00:47:12,839
It's perfect.

1069
00:47:15,199 --> 00:47:16,839
Zero notes here.

1070
00:47:16,839 --> 00:47:18,319
Bloody awesome, man.
Thanks.

1071
00:47:18,319 --> 00:47:19,959
What?! What?!

1072
00:47:19,959 --> 00:47:23,279
Like, that is legit cooking.
(JEAN-CHRISTOPHE LAUGHS)

1073
00:47:23,279 --> 00:47:25,119
Mate, that ice-cream?

1074
00:47:25,119 --> 00:47:29,519
It is just that beautiful
roasted hazelnut coffee flavour.

1075
00:47:30,759 --> 00:47:31,999
On the shelf -

1076
00:47:31,999 --> 00:47:33,439
get it off, eat a litre.

1077
00:47:33,439 --> 00:47:35,159
Well done.
Thank you.

1078
00:47:35,159 --> 00:47:37,879
And so starts Aaron's
dessert journey.

1079
00:47:39,159 --> 00:47:41,919
(CHEERING AND APPLAUSE)

1080
00:47:41,919 --> 00:47:44,159
You just turned
your Achilles heel

1081
00:47:44,159 --> 00:47:47,199
into what might be
your speciality.

1082
00:47:47,199 --> 00:47:49,159
Who knows?
JEAN-CHRISTOPHE: Well done!

1083
00:47:49,159 --> 00:47:50,199
Yeah!

1084
00:47:50,199 --> 00:47:51,759
(CHEERING AND APPLAUSE)
Thank you.

1085
00:47:51,759 --> 00:47:53,839
That was like him
at the start of the day.

1086
00:47:53,839 --> 00:47:55,319
"Hi!"

1087
00:47:56,719 --> 00:47:58,319
ROBERT: That was...
I'm happy for him.

1088
00:47:58,319 --> 00:47:59,759
POH: Amazing.
That was so good.

1089
00:48:01,319 --> 00:48:02,959
The next dish belongs to...

1090
00:48:04,679 --> 00:48:06,079
..Dot.

1091
00:48:06,079 --> 00:48:07,119
PAT: Yeah, Dot!

1092
00:48:07,119 --> 00:48:08,559
(CHEERING AND APPLAUSE)
Doughnuts.

1093
00:48:08,559 --> 00:48:10,839
Go nuts for doughnuts. Yes!

1094
00:48:12,359 --> 00:48:13,879
Dot, what have you made?

1095
00:48:13,879 --> 00:48:16,319
DOT: I've made
river mint doughnuts.

1096
00:48:16,319 --> 00:48:20,879
So, I have
a raspberry-ooray jam,

1097
00:48:20,879 --> 00:48:24,319
river mint
and white chocolate creme pat,

1098
00:48:24,319 --> 00:48:27,319
and then river mint sugar.

1099
00:48:27,319 --> 00:48:30,559
Why is one having
such a hard day?

1100
00:48:32,479 --> 00:48:35,679
Um, yeah, that one just kind of
went on its own journey.

1101
00:48:35,679 --> 00:48:36,799
We all get tired.

1102
00:48:36,799 --> 00:48:38,239
Yeah, we all get a little tired
sometimes.

1103
00:48:39,919 --> 00:48:41,759
It's like me
at the end of Sweet Week.

1104
00:49:14,119 --> 00:49:15,559
Dot...

1105
00:49:16,919 --> 00:49:20,399
..the ooray jam on its own
was tasty.

1106
00:49:22,119 --> 00:49:23,799
Unfortunately...

1107
00:49:25,839 --> 00:49:27,479
..the river mint,

1108
00:49:27,479 --> 00:49:29,119
it's so out of balance...

1109
00:49:30,799 --> 00:49:32,359
..and that really worries me.

1110
00:49:34,679 --> 00:49:36,519
Because on a day

1111
00:49:36,519 --> 00:49:40,239
where we wanted you to feature
a native Australian ingredient,

1112
00:49:40,239 --> 00:49:43,079
and we've warned you
about the pitfalls

1113
00:49:43,079 --> 00:49:45,719
that you can have
when it's too much,

1114
00:49:45,719 --> 00:49:50,439
this is a classic example
of being heavy-handed

1115
00:49:50,439 --> 00:49:52,079
with one of those
native Australian ingredients,

1116
00:49:52,079 --> 00:49:54,079
and it's created a dish that...

1117
00:49:54,079 --> 00:49:55,879
It could well send you home.

1118
00:49:55,879 --> 00:49:57,799
I'm so sorry to say it, Dot.
Yeah.

1119
00:49:57,799 --> 00:50:01,319
Dot, I think the first thing

1120
00:50:01,319 --> 00:50:03,559
is that it's very well made.

1121
00:50:04,679 --> 00:50:06,559
It was a really lovely texture.

1122
00:50:08,079 --> 00:50:10,039
But you have to be really
careful when you're working

1123
00:50:10,039 --> 00:50:11,119
with one ingredient,

1124
00:50:11,119 --> 00:50:13,439
and you're tasting it
over and over again,

1125
00:50:13,439 --> 00:50:15,359
that you're not losing
sight of it.

1126
00:50:15,359 --> 00:50:16,959
Mmm.
Because for that

1127
00:50:16,959 --> 00:50:19,519
to be so out of balance
is very uncharacteristic of you.

1128
00:50:21,199 --> 00:50:22,359
Thank you.

1129
00:50:22,359 --> 00:50:23,999
(APPLAUSE)

1130
00:50:27,479 --> 00:50:29,199
Sorry, mate.
It's alright.

1131
00:50:31,599 --> 00:50:32,999
OK. Next call, please.

1132
00:50:32,999 --> 00:50:35,479
Alyona.
(CHEERING AND APPLAUSE)

1133
00:50:35,479 --> 00:50:40,119
ALYONA: I made an ooray curd
and lemon myrtle meringue tart.

1134
00:50:40,119 --> 00:50:42,239
It feels like I'm looking
at one of these.

1135
00:50:42,239 --> 00:50:43,559
You know what I mean?
POH: Yeah.

1136
00:50:43,559 --> 00:50:44,959
It's like... It's very floral.

1137
00:50:44,959 --> 00:50:46,919
I think this is
the most intentional

1138
00:50:46,919 --> 00:50:50,439
and well executed use
of the Australian ingredients

1139
00:50:50,439 --> 00:50:51,679
that I've tasted so far.

1140
00:50:51,679 --> 00:50:55,119
Like, it's just so 100% ooray,

1141
00:50:55,119 --> 00:50:56,599
but it's not overpowering.

1142
00:50:56,599 --> 00:50:58,919
Oh, my gosh. Thank you.
(APPLAUSE)

1143
00:50:58,919 --> 00:51:01,519
Jackie.
(APPLAUSE)

1144
00:51:02,799 --> 00:51:06,399
JACKIE: Today, I've made
an ooray plum canh chua,

1145
00:51:06,399 --> 00:51:09,079
which is a Vietnamese
sweet-and-sour soup.

1146
00:51:09,079 --> 00:51:11,119
JEAN-CHRISTOPHE: Thank you
for introducing us

1147
00:51:11,119 --> 00:51:12,879
with a dish from Vietnam.

1148
00:51:13,879 --> 00:51:17,519
It is absolutely superb
the way you've cooked your fish.

1149
00:51:17,519 --> 00:51:20,799
The depth in your broth
is gently strong.

1150
00:51:20,799 --> 00:51:22,199
Your noodles are lovely.

1151
00:51:22,199 --> 00:51:25,079
It really, really
works very well, so thank you.

1152
00:51:25,079 --> 00:51:26,959
ANDY: Nice, Jackie!
ROBERT: Well done. Well done.

1153
00:51:26,959 --> 00:51:28,679
(CHEERING AND APPLAUSE)

1154
00:51:28,679 --> 00:51:30,199
Hannah.

1155
00:51:31,279 --> 00:51:32,879
Very cute.

1156
00:51:32,879 --> 00:51:35,079
HANNAH: I have made
dark chocolate mousse,

1157
00:51:35,079 --> 00:51:39,759
ooray plum gel, macadamia crumb,
ooray plum Chantilly cream.

1158
00:51:39,759 --> 00:51:44,159
Like, a really, really
weeny bit of Chantilly cream.

1159
00:51:44,159 --> 00:51:45,559
I have regrets. In my head,

1160
00:51:45,559 --> 00:51:47,519
it was, like, three times
that size.

1161
00:51:47,519 --> 00:51:48,959
It's not the size of the dog
in the fight.

1162
00:51:48,959 --> 00:51:50,719
It's the size of the fight
in the dog.

1163
00:51:53,639 --> 00:51:56,479
It's an interesting one, Hannah,
because the bones are here,

1164
00:51:56,479 --> 00:51:57,679
and, you know, it's kind of got

1165
00:51:57,679 --> 00:51:59,599
that Australian Black Forest
flavour going on.

1166
00:51:59,599 --> 00:52:01,479
So, there's heaps of potential.

1167
00:52:01,479 --> 00:52:03,399
But you said yourself you didn't

1168
00:52:03,399 --> 00:52:06,159
get to do as much today
as you would have hoped.

1169
00:52:06,159 --> 00:52:07,879
Yeah.
And when you've got a bunch

1170
00:52:07,879 --> 00:52:10,239
of amazing dishes
being cooked behind you,

1171
00:52:10,239 --> 00:52:12,599
you might actually end up
being part of the conversation,

1172
00:52:12,599 --> 00:52:14,319
even though we really enjoyed
the flavours.

1173
00:52:14,319 --> 00:52:15,999
Yeah.
Thanks, Hannah.

1174
00:52:15,999 --> 00:52:17,839
Thank you, guys.
Grace.

1175
00:52:19,319 --> 00:52:21,719
GRACE: I've made lemon myrtle
fritto misto.

1176
00:52:21,719 --> 00:52:24,279
Grace, the squid -
perfectly cooked for me.

1177
00:52:24,279 --> 00:52:27,399
And I love
that lemon myrtle salt.

1178
00:52:27,399 --> 00:52:28,519
Then we get to the prawn.

1179
00:52:28,519 --> 00:52:30,039
Closer to the head,

1180
00:52:30,039 --> 00:52:31,719
it was more undercooked.

1181
00:52:31,719 --> 00:52:32,999
So, you might be talked about

1182
00:52:32,999 --> 00:52:35,119
around the bottom,
I'm sorry to say.

1183
00:52:35,119 --> 00:52:36,559
Yep.
Thanks, Grace.

1184
00:52:36,559 --> 00:52:37,559
(APPLAUSE)

1185
00:52:40,119 --> 00:52:41,319
Luke, you're next.

1186
00:52:41,319 --> 00:52:43,719
(APPLAUSE)

1187
00:52:43,719 --> 00:52:45,719
LUKE: This lilly pilly
milly filly

1188
00:52:45,719 --> 00:52:47,479
isn't quite up to scratch.

1189
00:52:47,479 --> 00:52:50,319
I'm worried about the pastry,
and the creme pat is too thick.

1190
00:52:51,879 --> 00:52:53,519
This is probably the dish
that's going to send me home,

1191
00:52:53,519 --> 00:52:55,599
and I've got no-one
to blame but myself.

1192
00:53:05,679 --> 00:53:07,119
Luke, what have you made us?

1193
00:53:07,119 --> 00:53:09,159
I've made a lilly pilly
milly filly.

1194
00:53:12,079 --> 00:53:13,479
I wouldn't say
it's the prettiest

1195
00:53:13,479 --> 00:53:15,079
milly filly I've seen.
No, uh...

1196
00:53:15,079 --> 00:53:16,759
It's about what's in here.
That's what matters.

1197
00:53:16,759 --> 00:53:17,999
Yeah, exactly that.
That's what matters.

1198
00:53:17,999 --> 00:53:19,799
Shall we see?

1199
00:53:40,959 --> 00:53:44,559
Luke, quite ambitious to make
a mille-feuille in 75 minutes.

1200
00:53:44,559 --> 00:53:45,799
Um...

1201
00:53:45,799 --> 00:53:48,159
The flavour
of the lilly pilly curd

1202
00:53:48,159 --> 00:53:49,879
is delicious,

1203
00:53:49,879 --> 00:53:53,399
and the pastry is amazing.

1204
00:53:53,399 --> 00:53:56,199
So, thinking on your feet,
cutting those burnt edges off

1205
00:53:56,199 --> 00:53:57,919
was absolutely
the right thing to do.

1206
00:53:57,919 --> 00:54:00,839
But the creme pat,
it's quite bouncy still.

1207
00:54:00,839 --> 00:54:01,919
Yeah.

1208
00:54:03,159 --> 00:54:04,719
You shouldn't be able
to do that.

1209
00:54:04,719 --> 00:54:05,799
Yeah, I know.

1210
00:54:06,959 --> 00:54:09,519
So, yeah, some flaws,

1211
00:54:09,519 --> 00:54:11,119
but also some wins.

1212
00:54:11,119 --> 00:54:12,359
OK. Thanks, Poh.

1213
00:54:12,359 --> 00:54:14,879
Beautiful flavour.

1214
00:54:14,879 --> 00:54:17,159
You know? Lilly pilly-forward.

1215
00:54:17,159 --> 00:54:20,719
It's nearly like
lilly pilly sherbet.

1216
00:54:20,719 --> 00:54:22,399
I think we've actually done
a lilly pilly sherbet,

1217
00:54:22,399 --> 00:54:24,279
and, yeah, I definitely
got that vibe.

1218
00:54:24,279 --> 00:54:25,959
Well done for that, mate.
Thanks, Luke.

1219
00:54:25,959 --> 00:54:27,799
Alright. Good luck.

1220
00:54:27,799 --> 00:54:29,479
(APPLAUSE)

1221
00:54:32,879 --> 00:54:36,399
It is amazing to see
what magic you put up.

1222
00:54:36,399 --> 00:54:39,279
And thank you
for just knocking my socks off.

1223
00:54:39,279 --> 00:54:41,639
It's amazing, you guys.
Keep up the great work.

1224
00:54:41,639 --> 00:54:43,919
Having you in the kitchen today
was such a treat.

1225
00:54:43,919 --> 00:54:45,559
Your energy is electric.

1226
00:54:45,559 --> 00:54:47,599
Thanks, mate.
Put your hands together

1227
00:54:47,599 --> 00:54:49,039
for this absolute superstar.
Oh, thank you.

1228
00:54:49,039 --> 00:54:51,319
Robert Irwin!
(CHEERING AND APPLAUSE)

1229
00:54:52,919 --> 00:54:56,039
Australian native ingredients
are incredible to work with.

1230
00:54:56,039 --> 00:54:57,919
They can take your dish
to another level.

1231
00:54:57,919 --> 00:54:59,959
Some of you did it so well

1232
00:54:59,959 --> 00:55:02,119
you deserve a shout out.

1233
00:55:02,119 --> 00:55:05,439
Annabel, a beautiful plate
of cured coral trout.

1234
00:55:06,679 --> 00:55:09,919
Vinnie, your duck was
the best Robert's ever had.

1235
00:55:11,359 --> 00:55:15,239
Aaron, your wattleseed ice-cream
was phenomenal.

1236
00:55:16,959 --> 00:55:18,519
Well done, you three.

1237
00:55:18,519 --> 00:55:21,039
(CHEERING AND APPLAUSE)

1238
00:55:21,039 --> 00:55:23,279
Now to the tough part.

1239
00:55:29,959 --> 00:55:31,559
We saw some struggles today.

1240
00:55:32,719 --> 00:55:34,879
Unfortunately,

1241
00:55:34,879 --> 00:55:38,679
there was one dish
that was overpowered by...

1242
00:55:40,839 --> 00:55:42,479
..the river mint.

1243
00:55:43,559 --> 00:55:45,959
I'm sorry, Dot,
you're going home.

1244
00:55:50,039 --> 00:55:51,959
Dot, we're gutted for you, mate.

1245
00:55:51,959 --> 00:55:54,679
We know what an epic cook
you are.

1246
00:55:57,679 --> 00:56:00,879
Unfortunately, today,
it just wasn't your day.

1247
00:56:03,079 --> 00:56:06,399
Look around. You can see
how sad we all are here.

1248
00:56:06,399 --> 00:56:07,759
You're going to be missed.

1249
00:56:07,759 --> 00:56:09,359
DOT: Thank you.

1250
00:56:09,359 --> 00:56:13,599
Thank you all for, you know,
being my mentors during this.

1251
00:56:13,599 --> 00:56:16,279
And it's just been
a dream come true to be here

1252
00:56:16,279 --> 00:56:17,639
and to celebrate food every day

1253
00:56:17,639 --> 00:56:19,159
and to think about food
every day.

1254
00:56:19,159 --> 00:56:22,279
You know, maybe not river mint,
um...

1255
00:56:22,279 --> 00:56:23,839
(LAUGHTER)

1256
00:56:24,839 --> 00:56:27,999
But, um, it's been amazing,
so thank you all for everything.

1257
00:56:30,999 --> 00:56:32,599
I'm gonna miss Pat.

1258
00:56:32,599 --> 00:56:34,999
We're honestly
two peas in a pod.

1259
00:56:34,999 --> 00:56:36,799
We have such a giggle-up.

1260
00:56:36,799 --> 00:56:38,559
She's just an amazing cook.

1261
00:56:38,559 --> 00:56:40,239
Perfect sense of humour.

1262
00:56:41,519 --> 00:56:42,799
Yeah, she'll be missed.

1263
00:56:45,319 --> 00:56:47,959
And that's the way we all feel,
Dot.

1264
00:56:47,959 --> 00:56:50,119
From day one,

1265
00:56:50,119 --> 00:56:52,879
you have brought up so much
light into this competition.

1266
00:56:52,879 --> 00:56:54,479
When you open that cafe...

1267
00:56:56,079 --> 00:56:58,559
..we will be
your first customers.

1268
00:56:58,559 --> 00:57:01,159
Don't know about the cafe.
I'm coming up for a spicy marg.

1269
00:57:01,159 --> 00:57:02,759
(LAUGHTER)

1270
00:57:02,759 --> 00:57:04,039
Let's do it tonight.

1271
00:57:04,039 --> 00:57:05,799
(LAUGHTER)

1272
00:57:07,599 --> 00:57:09,039
Oh, well, thank you.

1273
00:57:09,039 --> 00:57:10,279
Shall I say my goodbyes?

1274
00:57:10,279 --> 00:57:11,439
(LAUGHS)

1275
00:57:11,439 --> 00:57:13,439
Are you keen to get out of here?
Got somewhere to be?

1276
00:57:13,439 --> 00:57:14,879
Spicy marg's calling me.

1277
00:57:16,119 --> 00:57:17,519
Come on, Dot.
Come on.

1278
00:57:17,519 --> 00:57:18,999
BOTH: Bring it in.

1279
00:57:18,999 --> 00:57:20,239
(CHEERING AND APPLAUSE)

1280
00:57:20,239 --> 00:57:21,919
Thank you.

1281
00:57:21,919 --> 00:57:24,359
I think I've really
found myself here.

1282
00:57:24,359 --> 00:57:25,879
I've found my dreams here.

1283
00:57:25,879 --> 00:57:29,159
And I feel like this
has given me the taste

1284
00:57:29,159 --> 00:57:31,519
of what I want my future to be.

1285
00:57:31,519 --> 00:57:34,519
Maybe a honeymoon.
Let's go on a honeymoon. God!

1286
00:57:34,519 --> 00:57:36,159
Guys, group hug. Bring it in.

1287
00:57:36,159 --> 00:57:38,039
It's been an absolute pleasure,
Dot.

1288
00:57:38,039 --> 00:57:40,159
I am really proud of myself,
so...

1289
00:57:40,159 --> 00:57:41,599
Yeah. I feel like I'm winning.

1290
00:57:41,599 --> 00:57:43,519
Give it up for Dot, everybody!

1291
00:57:43,519 --> 00:57:45,479
(CHEERING AND APPLAUSE)

1292
00:57:46,999 --> 00:57:49,919
ANNOUNCER: Next week,
on MasterChef Australia...

1293
00:57:49,919 --> 00:57:52,199
Please welcome Adriano Zumbo!

1294
00:57:52,199 --> 00:57:53,959
(CHEERING AND APPLAUSE)

1295
00:57:53,959 --> 00:57:55,399
..it's Sweet Week,

1296
00:57:55,399 --> 00:57:58,079
and their first lucky dip

1297
00:57:58,079 --> 00:58:00,279
is full of surprises.

1298
00:58:04,119 --> 00:58:06,079
Oh, damn!

1299
00:58:10,199 --> 00:58:12,679
But they'll pull out
all the stops...

1300
00:58:12,679 --> 00:58:14,759
We're going for it.
We're gonna go all out.

1301
00:58:14,759 --> 00:58:16,599
..for the sweet smell

1302
00:58:16,599 --> 00:58:18,159
of success.

1303
00:58:19,679 --> 00:58:20,719
I loved it.

1304
00:58:20,719 --> 00:58:21,959
It's absolutely delicious.

1305
00:58:21,959 --> 00:58:23,199
POH: I've never had anything

1306
00:58:23,199 --> 00:58:24,479
like that before.

1307
00:58:24,479 --> 00:58:25,559
ANDY: Yes!

1308
00:58:25,559 --> 00:58:26,919
I freaking love this.

1309
00:58:26,919 --> 00:58:28,679
SOFIA: This is phenomenal.

1310
00:58:28,679 --> 00:58:30,199
Bing, bang, boom.

1311
00:58:35,079 --> 00:58:37,079
Captions by Red Bee Media