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ANNOUNCER:
Previously on MasterChef Australia...

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Please welcome Ixta Belfrage!
(CHEERING)

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..Ottolenghi's protege
brought a mystery box...

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(ALL GASP)

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..with a mini-me...

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(CHEERING)

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..and the results were magnificent.

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ANDY: It's so, so good.

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SOFIA: It's phenomenal.

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This is exemplary.
It's delicious. I love it.

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Then...

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Blayne Bertoncello!

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(CHEERING AND APPLAUSE)

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..oh, my!

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(ALL EXCLAIM)

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His pressure test
was the end of the journey for Rue.

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Give it up for Rue, everybody!

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And the team relay...

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Changeover starts now!

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..was wall-to-wall action.

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This is chaotic.
Argh!

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I loved it!

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POH: Looks pretty damn good.
SOFIA: Looks like
one person made it.

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It is superb.

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And the purple team won immunity
from tonight's elimination.

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Ah, it's sombre.

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BEN: Yeah, it feels like
there's a storm brewing.

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I know. There really is.
Yeah.

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Makes me uneasy.

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Yeah, I think there's going to be
a big surprise.

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Yeah, something big.

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Oh, what's up there?
Oh.

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What is that?

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Is that a statue?

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OK. Oh! Oh! Oh!

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Oh, my God.

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DARRSH: Egyptian pharaoh
or something there?

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That's exactly what I was thinking.
Yeah.

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I can see, like, a sculpture.

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It actually looks like a pharaoh
with, like, the head thing.

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JAMIE: What? Who is that?

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Some chef, chef's head?
Is that Jean-Christophe?

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Lick it, lick it.

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Lick it.
(LAUGHTER)

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It's butter.

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Ah!

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My God!

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Who is it?
Who is it?

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(LAUGHTER)

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Oh-la-la!

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(CHEERING AND LAUGHTER)

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(LAUGHTER)

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Lick it.

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I'm sure that Jean-Christophe
eats a lot of butter.

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Most of us are 80% water.
He's probably 80% butter.

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But I can say 100%
that the real Jean-Christophe

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is easier on the eyes
than the butter sculpture.

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It smell lovely, I've got to say.

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He was once voted
world's sexiest chef,

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and you can see why.

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CONTESTANTS: Ooh!

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The butter can blush!

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(LAUGHTER)

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The sculpture
is made entirely of butter.

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Butter is the backbone
of culinary perfection.

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And today, we want you
to bring a dish

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that celebrates it...

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..in all its golden glory.

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It is such a versatile ingredient,
from sweet to savoury to statue.

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Think of all the incredible things
that butter makes better.

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Mm.

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And bring it on.

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Samira, what's going through
your head right now?

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Oh, I love it. I love butter,
but I'd better not say that

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because you never
know what's going to happen.

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"I'd BUTTER not say that"?
That's a good one!
(LAUGHTER)

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On fire today.

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Churning them out.

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Oh, stop it.
I can't.

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Tim, big butter boy or what?

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I go through a lot of butter
making toasties.

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Just the flavour that butter
gives you is second to none.

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And, um, you're going to get
a more relaxed,

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fun side of me today, I think.

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And, um, hopefully
that reflects on the plate.

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There it is. Beautiful.

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As much fun as all of this sounds,

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sadly, it is an elimination day
and one of you will be going home.

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Right, we're giving you 75 minutes.

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The pantry and garden,
they are all yours.

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You can cook us anything you like,
but remember,

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we are looking
for butter perfection.

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Yes, it's butter.
Yes, it's versatile.

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But we want creativity.

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Push yourselves
to the absolute limit.

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Right, everyone...

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This is serious now.

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I think butter
is every chef's best friend,

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but only if you know how to use it.

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You've got to make sure
you proportionate,

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and that, for me,
I think is the trick to excel.

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So, as we say in French,
please make la difference.

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And good luck.

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Alright, your time starts now!

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00:05:33,520 --> 00:05:36,320
(CHEERING)

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TIM: I'd better get a couple,
just in case! (CHUCKLES)

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I like it.
Today we're going to have some fun.

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Tomato and butter?
Yes.
Ooh!

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That's delicate. What about Beau?

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BEAU: Yeah, I've never cooked marron
before, so...

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You haven't? Never? Do you know
you've got a black apron, right?

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Yeah, yeah.

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This is the time to do it, eh?

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Wow. This is adventurous.

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And Audra?

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I'm doing a frangipane.

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Ooh!
Yeah.
I'll buy it.

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Jamie, you're feeling good?
JAMIE: I'm feeling good.

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Use butter every day.
Excellent.

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Good luck.

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Let's go, Theo. Let's go.

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Nice one, Beau.

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Yes, Jamie! Let's go, guys!

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Alright, let's do this.

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Today I'm going to use
what butter is so essential for,

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so I'm going to be making a tart.

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I'm really excited

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because this is a tart
that I make all the time.

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I love it.

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The butter will be showcased
in that pastry.

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DECLAN:
Our Lurpak butter,

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I'm going to be poaching
a John Dory ballotine

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in a butter bath,

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and then I'm going to be using
the butter in my, like,

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pea fricassee beurre blanc sauce.

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Beautiful, Deccas.

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SNEZ: A lot of butter.
Yes, Snez.

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I really want to make this, like
a beef bourguignon in a little pot.

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And then I want to make
like a pastry on top.

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It's going to really hero
this butter.

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This puff pastry
is going to be so buttery.

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Butter, butter, butter -
it makes everything better.

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And for these guys today,

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we really want to see it being
the integral part of the dish.

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It's so good because butter
is just one of those ingredients,

146
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I mean, everyone has it at home,
whether you're a fridge

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or an on-the-kitchen-bench
kind of person.

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It adds so much to everyday cooking,

149
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but also chefs
just can't live without it.

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That's right, and I think really
what I'm looking for the most,

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as a French man -

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because cooking with butter
is part of the religion, honestly -

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I don't want the butter element
to be abused...

154
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Mm.
Yep.

155
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..into overdosing.

156
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So it's about using
the right butter,

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salted or unsalted,
at the right time,

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at the right proportion.

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If it is a classical technique
that they're using,

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every element
has to be absolute perfection.

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Yeah, there's nowhere to hide
if you are going to go classical.

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Yeah.
You could be in danger of going home.

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And that's what's going to happen
at the end of this cook.

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We'll be sending
one of these cooks home,

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which is crazy to think about
with the talent that's out there.

166
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Yeah.

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ALANA: It's a great challenge!

168
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I love butter.
I use butter all the time.

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I've always got little fingers
while I'm trying to bake and cook,

170
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little fingers coming up
and, like, digging at my butter.

171
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So my butter is never
a perfect square.

172
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It ends up, you know,
with finger marks all through it.

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It's a butter challenge,

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and we need to show
the judges our creativity.

175
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So I'm going for it hard today.

176
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I'm going to be cooking

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a burnt butter parfait
with a wattle seed flaky pastry

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and an apricot jam.

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LAURA: How are you going, Alana?
Just got to get
this pastry in to cook.

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You got it, girl.

181
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For me, coming back into
the MasterChef kitchen

182
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is all about pushing myself.

183
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So I'm going to go out on a limb
and give it a little extra touch.

184
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Alana, you're going to make
your own butter?

185
00:08:51,720 --> 00:08:54,040
I'm making my own sour cream butter.

186
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Wow.
I'm using lots of butter
that you've given me,

187
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'cause it's beautiful butter.

188
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But this is
a special sour cream butter recipe.

189
00:09:00,640 --> 00:09:02,120
Because it's sour cream,

190
00:09:02,120 --> 00:09:04,320
it's got those lovely
cultured flavours in it.
That's right.

191
00:09:04,320 --> 00:09:05,920
But I want the whey
to drop out of it as well,

192
00:09:05,920 --> 00:09:09,120
because I might use the whey from
that in the caramel.

193
00:09:09,120 --> 00:09:11,200
Yeah, it's very interesting.
Thank you.

194
00:09:11,200 --> 00:09:12,480
Thank you. Well done.

195
00:09:12,480 --> 00:09:15,360
Even though we have
this beautiful butter to use,

196
00:09:15,360 --> 00:09:17,800
I'm making
my own sour cream butter as well.

197
00:09:18,920 --> 00:09:22,160
I think it's just going to give
a very different sort of cultured,

198
00:09:22,160 --> 00:09:25,480
tangy flavour,
and just another layer of butter.

199
00:09:26,760 --> 00:09:29,440
Are you happy with
your butter there, babes?

200
00:09:29,440 --> 00:09:31,760
Yeah, I've got to clarify it.
Yeah?

201
00:09:31,760 --> 00:09:35,120
I feel like this bench is going
to use the most amount of butter.
(LAUGHS)

202
00:09:35,120 --> 00:09:37,800
Today I'm going to make fattet jaj
with a vermicelli rice.

203
00:09:37,800 --> 00:09:39,400
It's a traditional
Middle Eastern dish.

204
00:09:39,400 --> 00:09:40,840
It's absolutely delicious.

205
00:09:40,840 --> 00:09:43,800
Every single element
of this dish will have butter in it.

206
00:09:43,800 --> 00:09:46,480
So fattet jaj
is a crispy pitta bread

207
00:09:46,480 --> 00:09:48,720
with shredded chicken,

208
00:09:48,720 --> 00:09:50,520
garlic yoghurt
and crispy nuts on top,

209
00:09:50,520 --> 00:09:51,880
and a burnt butter ghee.

210
00:09:51,880 --> 00:09:52,960
It should be good.

211
00:09:52,960 --> 00:09:56,280
I like to use a lot of ghee
in my Middle Eastern cooking.

212
00:09:56,280 --> 00:09:58,080
Ghee is pretty much
a clarified butter,

213
00:09:58,080 --> 00:10:00,880
so it means
that you can cook with ghee

214
00:10:00,880 --> 00:10:03,200
at a higher point
because the milk solids

215
00:10:03,200 --> 00:10:04,200
are not there to burn

216
00:10:04,200 --> 00:10:07,960
and it gives
a nice, shiny fat finish.

217
00:10:07,960 --> 00:10:10,240
So butter and I
are really good friends.

218
00:10:10,240 --> 00:10:11,480
Nice, Samira.

219
00:10:11,480 --> 00:10:13,240
Butter is love.

220
00:10:13,240 --> 00:10:15,920
More butter, more the love,

221
00:10:17,000 --> 00:10:19,480
You know, this was
one of the first dishes

222
00:10:19,480 --> 00:10:22,560
I actually learned to cook myself
when I was 14 years old,

223
00:10:22,560 --> 00:10:24,280
and it was a disaster.

224
00:10:25,320 --> 00:10:27,880
But today,
I will do it to perfection.

225
00:10:27,880 --> 00:10:30,000
POH: Oh, Samira,
that smells brilliant.

226
00:10:31,120 --> 00:10:34,640
You'd BUTTER get a move on!
You have one hour to go.

227
00:10:34,640 --> 00:10:37,560
(CHEERING)
Let's go, guys.

228
00:10:41,920 --> 00:10:43,160
Let's go, Theo.

229
00:10:44,840 --> 00:10:48,600
Go, Deccy. You got this, man.
Beautiful work, Declan.

230
00:10:50,200 --> 00:10:51,920
Let's go, Darrsh.

231
00:10:54,080 --> 00:10:55,520
How you going, Tim?

232
00:10:55,520 --> 00:10:57,520
TIM: Yeah, good. Thanks, man.

233
00:10:57,520 --> 00:10:59,800
I'm going to be doing
duck confit marylands.

234
00:10:59,800 --> 00:11:01,080
And I'm going to be dousing
in butter,

235
00:11:01,080 --> 00:11:03,400
cooking in the oven until they're
nice and sweet and succulent

236
00:11:03,400 --> 00:11:04,480
and buttery.

237
00:11:04,480 --> 00:11:06,480
Then I'm pairing that
with a celeriac puree,

238
00:11:06,480 --> 00:11:08,240
which will be very butter-heavy.

239
00:11:08,240 --> 00:11:11,480
Then I'm doing
some mixed Japanese-style mushrooms

240
00:11:11,480 --> 00:11:13,040
cooked in butter and herbs,

241
00:11:13,040 --> 00:11:15,080
and then a duck and pork jus,

242
00:11:15,080 --> 00:11:16,840
which will have butter in it
as well.

243
00:11:16,840 --> 00:11:17,840
I love butter.

244
00:11:17,840 --> 00:11:20,920
I run a toastie business,
so I use a lot of butter

245
00:11:20,920 --> 00:11:23,200
to make them extra crispy
and crunchy.

246
00:11:23,200 --> 00:11:24,440
But today I'm trying to show

247
00:11:24,440 --> 00:11:27,440
a little bit of technique
for the judges.

248
00:11:27,440 --> 00:11:32,360
I love the idea of confit cooking
in fat for a long period of time

249
00:11:32,360 --> 00:11:34,400
at a really low temperature.

250
00:11:34,400 --> 00:11:37,480
It gives the duck
a beautiful buttery texture,

251
00:11:37,480 --> 00:11:39,640
and just falling off the bone.

252
00:11:39,640 --> 00:11:42,280
But we don't have the luxury
of having hours today,

253
00:11:42,280 --> 00:11:45,880
so I'm going to do a quick confit,
cooking it at a higher temperature.

254
00:11:47,080 --> 00:11:49,120
Hello, Tim. What are you making?

255
00:11:49,120 --> 00:11:50,520
So I'm doing duck confit.

256
00:11:52,040 --> 00:11:53,720
In 75 minutes?

257
00:11:53,720 --> 00:11:54,960
Um, yes.

258
00:11:56,000 --> 00:11:58,440
That's in the oven already.
Can I see quickly?

259
00:11:58,440 --> 00:12:01,360
Yeah, absolutely.
So tell me, show me.

260
00:12:03,240 --> 00:12:05,880
So, you know confit
is a slow process.

261
00:12:05,880 --> 00:12:07,800
Yes.
To keep the legs tender.

262
00:12:07,800 --> 00:12:09,920
We're going a bit faster today.

263
00:12:09,920 --> 00:12:12,280
I'm just hoping that,
at least cooked in the butter,

264
00:12:12,280 --> 00:12:14,680
it's going to help make it
nice and tender.
OK.

265
00:12:14,680 --> 00:12:16,840
So do you think they're going
to be cooked on time?

266
00:12:16,840 --> 00:12:17,920
Yes.

267
00:12:17,920 --> 00:12:19,800
Alright. Good luck. Good luck.
Thank you.

268
00:12:19,800 --> 00:12:21,760
Good luck.
Appreciate that.

269
00:12:21,760 --> 00:12:24,280
I'm really starting
to question this whole dish...

270
00:12:26,400 --> 00:12:28,720
..especially in an elimination.

271
00:12:28,720 --> 00:12:30,200
Um...

272
00:12:40,160 --> 00:12:41,400
Let's go, Tim.

273
00:12:44,640 --> 00:12:47,080
Jean-Christophe was questioning
about the confit duck.

274
00:12:47,080 --> 00:12:49,560
He's worried about
if I can get it done in time.

275
00:12:49,560 --> 00:12:52,200
But I'm going to stick with my plan.

276
00:12:52,200 --> 00:12:53,240
I trust my gut.

277
00:12:53,240 --> 00:12:54,400
I cook a lot of duck,

278
00:12:54,400 --> 00:12:56,280
so I'm confident the cooking it
in the butter

279
00:12:56,280 --> 00:12:59,600
is just going to give it
a beautiful, luxurious flavour.

280
00:12:59,600 --> 00:13:01,200
And if I don't think it's going
to be done in time,

281
00:13:01,200 --> 00:13:03,520
I can always pan fry it
to finish it off.

282
00:13:04,480 --> 00:13:05,840
Oh, la-lo-la-la!

283
00:13:05,840 --> 00:13:07,360
(LAUGHS)

284
00:13:07,360 --> 00:13:09,360
Jean-Christophe, I think it's time.

285
00:13:09,360 --> 00:13:12,120
Can I interest you
in any of these utensils?

286
00:13:12,120 --> 00:13:15,280
Oh, yes. I tell you what,
I fancy making an omelette.

287
00:13:15,280 --> 00:13:16,640
An omelette?
Yes.

288
00:13:16,640 --> 00:13:18,040
You've got a saucepan.

289
00:13:18,040 --> 00:13:19,680
You've got some lovely butter.

290
00:13:19,680 --> 00:13:21,600
Ooh-la-la. Look at that.

291
00:13:23,200 --> 00:13:25,320
Oh, my gosh!
And I love making omelettes
with butter.

292
00:13:25,320 --> 00:13:27,400
Yeah, well, if you're not going
to take the nose,

293
00:13:27,400 --> 00:13:28,560
I'll take the nose.

294
00:13:28,560 --> 00:13:31,680
LAURA: Do it Sofia, do it.
Oh, it feels so wrong,

295
00:13:31,680 --> 00:13:33,040
but so right.

296
00:13:33,040 --> 00:13:34,200
OK.

297
00:13:34,200 --> 00:13:36,680
I bet... I bet you love your butter.
Ah!

298
00:13:36,680 --> 00:13:40,960
I'm sorry, Jean-Christophe!
It's alright, go for it.

299
00:13:40,960 --> 00:13:43,720
This is a lot of butter, isn't it?
Bon appetit.

300
00:13:43,720 --> 00:13:45,040
I am going to make an omelette.

301
00:13:48,440 --> 00:13:49,600
Unsalted.

302
00:13:52,720 --> 00:13:54,840
(SINGS) La-la, la-la-la!
Hey, Chef!

303
00:13:54,840 --> 00:13:56,920
Are you sure you don't mind?
Is this a cook-off, Chef?

304
00:13:56,920 --> 00:13:59,200
100%. You can have this
all this side. I'll move it.
Are you sure?

305
00:13:59,200 --> 00:14:00,560
That's very kind of you.

306
00:14:00,560 --> 00:14:03,680
No salt, no pepper, nothing.
Just plain eggs.

307
00:14:03,680 --> 00:14:05,800
So what are you doing, by the way?

308
00:14:05,800 --> 00:14:07,160
Beef bourguignon.

309
00:14:07,160 --> 00:14:09,320
So you think you're going
to be done on time, yeah?
I will, Chef.

310
00:14:09,320 --> 00:14:11,360
I think you're going to love it.
It'll be good, Chef.

311
00:14:11,360 --> 00:14:13,880
Ooh, an omelette challenge!

312
00:14:13,880 --> 00:14:16,080
Don't overcook it, Jean-Christophe.

313
00:14:16,080 --> 00:14:17,120
Yeah!

314
00:14:17,120 --> 00:14:18,320
You know, I just realised,

315
00:14:18,320 --> 00:14:21,160
I'm in front of everyone
making just an omelette,

316
00:14:21,160 --> 00:14:24,640
so I'd better not to mess up.
No pressure.

317
00:14:24,640 --> 00:14:26,320
Oh-la-la, la-la!

318
00:14:28,560 --> 00:14:30,600
(APPLAUSE)
Bravo!

319
00:14:30,600 --> 00:14:32,760
Wow, Chef.
Thank you for everything.

320
00:14:32,760 --> 00:14:34,480
No worries, Chef, anytime.
All the best.

321
00:14:37,440 --> 00:14:40,360
Hello, hello.
DEPINDER: Oh, yes!

322
00:14:41,520 --> 00:14:44,240
I thought I might give you
a little bit of something.

323
00:14:44,240 --> 00:14:46,640
This is what we call it,
omelette baveuse.

324
00:14:46,640 --> 00:14:48,760
So, just undercooked.

325
00:14:48,760 --> 00:14:50,240
Oh, my God.

326
00:14:50,240 --> 00:14:53,560
Thank you, Chef.
Bon appetit. Enjoy the show.

327
00:14:53,560 --> 00:14:55,520
No salt, no pepper.

328
00:14:55,520 --> 00:14:57,200
Needs a bit of salt.
Come on, Jean-Christophe.

329
00:14:57,200 --> 00:14:58,440
(LAUGHTER)

330
00:15:01,120 --> 00:15:04,080
Let's go. Come on, mate.
What protein?

331
00:15:04,080 --> 00:15:07,320
Marron with pars...
Oh, OK. Sounds delish.

332
00:15:09,920 --> 00:15:11,800
Smells good, Ben.
Thanks, mate.

333
00:15:12,840 --> 00:15:15,560
What about mine?
Lamb smells stronger than...

334
00:15:15,560 --> 00:15:17,720
Raw fish.
Yeah, I hope so.

335
00:15:17,720 --> 00:15:18,880
(LAUGHS)
What?

336
00:15:18,880 --> 00:15:21,280
Thanks, mate.

337
00:15:21,280 --> 00:15:23,560
Today I'm going to make a beurre
noisette-poached lamb fillet.

338
00:15:23,560 --> 00:15:24,920
And I'm actually taking
the technique

339
00:15:24,920 --> 00:15:26,560
that Curtis showed us
a few weeks ago...

340
00:15:28,000 --> 00:15:30,880
CURTIS STONE: See the caramelisation
I have on that pork loin?

341
00:15:30,880 --> 00:15:32,920
..where you half-cook the meat
in the pan.

342
00:15:32,920 --> 00:15:34,960
He used pork, but I'm using lamb.

343
00:15:34,960 --> 00:15:36,520
Drop it in.

344
00:15:36,520 --> 00:15:40,080
This goes into your water bath
for about 10 minutes.

345
00:15:40,080 --> 00:15:43,600
To finish it, he used beurre blanc,
but today I'm using beurre noisette,

346
00:15:43,600 --> 00:15:44,920
which is brown butter.

347
00:15:44,920 --> 00:15:46,600
Ben!
There he is.

348
00:15:46,600 --> 00:15:48,080
How are we going?

349
00:15:48,080 --> 00:15:49,720
They're calling me Pinny now
instead of Benny.

350
00:15:51,120 --> 00:15:52,960
Uh, what's Pinny
going to cook today?

351
00:15:52,960 --> 00:15:53,960
So today we've got...

352
00:15:53,960 --> 00:15:56,040
I'm sort of going to do
the lamb fillet in a similar way

353
00:15:56,040 --> 00:15:57,720
we did the pork fillet
in the Curtis challenge,

354
00:15:57,720 --> 00:15:59,640
but I'm going to poach it
in beurre noisette.

355
00:15:59,640 --> 00:16:02,040
Butter in the parsnip puree.
Really nice sauce.

356
00:16:02,040 --> 00:16:03,560
Hm...

357
00:16:03,560 --> 00:16:05,080
It's an interesting...

358
00:16:06,640 --> 00:16:07,800
..flavour profile.

359
00:16:10,680 --> 00:16:12,880
Yeah.
I think lamb isn't pork.

360
00:16:15,040 --> 00:16:18,640
Um, yeah.
It's got a lot more flavour
in the lamb backstrap.

361
00:16:18,640 --> 00:16:21,640
Like, is there enough butter
in the dish...

362
00:16:21,640 --> 00:16:23,080
Yes.
..to celebrate butter?

363
00:16:23,080 --> 00:16:24,920
Yeah, I guess
that's the question.

364
00:16:24,920 --> 00:16:26,240
Yeah.
Yeah, yeah.

365
00:16:26,240 --> 00:16:30,000
And the lamb
is quite a rich, fatty meat.
Yeah, yeah.

366
00:16:30,000 --> 00:16:32,080
So I'm wondering
if that's going to fight harder

367
00:16:32,080 --> 00:16:33,240
than the beurre noisette.

368
00:16:33,240 --> 00:16:35,080
And if it does, that's a mega part

369
00:16:35,080 --> 00:16:37,280
of your butter component
kind of gone.

370
00:16:37,280 --> 00:16:38,320
Yeah, absolutely.

371
00:16:38,320 --> 00:16:40,120
I'm looking forward
to seeing how this evolves.

372
00:16:40,120 --> 00:16:41,480
So am I. I mean, it's exciting.

373
00:16:42,520 --> 00:16:45,080
So the judges are concerned,
and rightly so.

374
00:16:45,080 --> 00:16:46,680
I think that lamb's already
a rich meat,

375
00:16:46,680 --> 00:16:50,280
so beurre noisette
could make it richer.

376
00:16:50,280 --> 00:16:52,440
And it's going to be
fat on fat on fat.

377
00:16:52,440 --> 00:16:54,560
But I'm still going
for the same dish.

378
00:16:54,560 --> 00:16:55,760
I still think it's a good idea.

379
00:16:55,760 --> 00:16:58,080
Plan B, I guess, is play the pin.

380
00:16:58,080 --> 00:16:59,880
I could easily change
the dish from here,

381
00:16:59,880 --> 00:17:02,640
go and grab a lobster or marron that
just cooks in minutes, you know?

382
00:17:02,640 --> 00:17:04,640
LAURA: Come on, Benny.
But I'm not going to today

383
00:17:04,640 --> 00:17:06,640
because of this guy.

384
00:17:06,640 --> 00:17:08,000
This guy, this guy.

385
00:17:09,600 --> 00:17:13,680
We've given you open slather,
so make sure you lay it on thick!

386
00:17:13,680 --> 00:17:16,280
Oh!
43 minutes to go!

387
00:17:16,280 --> 00:17:19,560
(CHEERING AND APPLAUSE)

388
00:17:19,560 --> 00:17:21,840
Let's go, guys!
I think it's a little bit wet...

389
00:17:23,320 --> 00:17:24,640
..but we'll see.

390
00:17:27,040 --> 00:17:30,400
MALE CONTESTANT: Nice, mate.
DEPINDER: Nice, Deccas.
Just do it to what you want it.

391
00:17:32,600 --> 00:17:35,120
LAURA: Oh, good one, Tim. Love it.

392
00:17:38,760 --> 00:17:39,880
Yum!

393
00:17:39,880 --> 00:17:41,760
Mm.

394
00:17:41,760 --> 00:17:43,240
It's going to be delish.

395
00:17:45,960 --> 00:17:48,080
Jamie!
Hello!
Hello.

396
00:17:48,080 --> 00:17:49,560
So, you love butter.

397
00:17:49,560 --> 00:17:51,360
Love butter.
Tell us what you're making.

398
00:17:51,360 --> 00:17:52,720
I'm doing some beautiful kingfish,

399
00:17:52,720 --> 00:17:54,640
and then I'm going to bring it
up to temperature

400
00:17:54,640 --> 00:17:56,920
in a beurre noisette. There's going
to be a bit of bonito in there

401
00:17:56,920 --> 00:17:58,720
with some butter beans
because I couldn't resist.

402
00:17:58,720 --> 00:18:00,000
Good luck, Jamie.
Good luck, mate.

403
00:18:01,400 --> 00:18:03,320
LAURA: What are you making, Theo?
THEO: Uh, choux buns.

404
00:18:03,320 --> 00:18:04,680
Nice. Good one.

405
00:18:04,680 --> 00:18:06,440
What flavour? Raspberry?

406
00:18:06,440 --> 00:18:10,160
I'm doing, um, actually,
a pumpkin seed praline.

407
00:18:10,160 --> 00:18:12,080
I know exactly what you're making.
Oh, really?

408
00:18:12,080 --> 00:18:15,440
Pumpkin seed praline
with raspberries and chestnut.

409
00:18:15,440 --> 00:18:16,640
Yeah, that's amazing.

410
00:18:16,640 --> 00:18:18,280
(LAUGHS)

411
00:18:18,280 --> 00:18:20,560
Our minds work in the same way.
I love it.

412
00:18:22,840 --> 00:18:24,480
Darrsh!
Darrsh.
DARRSH: Yeah.

413
00:18:24,480 --> 00:18:28,240
Tell us what you're making.
Very French going on over here.
Very French, very savoury, yeah.

414
00:18:28,240 --> 00:18:30,080
Uh, we're doing
a butter-poached marron.

415
00:18:30,080 --> 00:18:33,160
Right.
Beurre blanc.
Uh, butter emulsion over the top,

416
00:18:33,160 --> 00:18:35,440
like a parsley butter emulsion.
So, classic French.

417
00:18:35,440 --> 00:18:37,320
Classic French.
Good luck!
Cheers.

418
00:18:37,320 --> 00:18:40,480
Everyone loves butter.

419
00:18:40,480 --> 00:18:41,800
Delightful.

420
00:18:44,120 --> 00:18:46,000
DEPINDER: OK, Sarah,
are you doing a butter chicken?

421
00:18:46,000 --> 00:18:47,840
SARAH: Yes! Ah!
Nice.

422
00:18:47,840 --> 00:18:50,920
Butter challenge,
I have to make butter chicken.

423
00:18:50,920 --> 00:18:52,880
I mean, I love this dish.

424
00:18:54,200 --> 00:18:57,320
Look, this dish, for me,
is probably one of the first dishes

425
00:18:57,320 --> 00:18:58,640
I was taught in India.

426
00:19:00,360 --> 00:19:02,880
So there's definitely
a lot of pressure for me,

427
00:19:02,880 --> 00:19:05,280
um, you know, making a dish
like a butter chicken.

428
00:19:05,280 --> 00:19:06,920
The funny thing is
with the butter chicken,

429
00:19:06,920 --> 00:19:09,640
even though there is butter
in a lot of elements,

430
00:19:09,640 --> 00:19:11,040
it's not overpowering.

431
00:19:11,040 --> 00:19:12,480
There's lots of ways

432
00:19:12,480 --> 00:19:16,080
that the buttery deliciousness
comes into this dish.

433
00:19:16,080 --> 00:19:17,640
What bread are you making, Sarah?

434
00:19:17,640 --> 00:19:18,720
Roti.

435
00:19:18,720 --> 00:19:21,480
Nice. With butter?
Yes.

436
00:19:22,680 --> 00:19:24,280
But have to get creative.

437
00:19:24,280 --> 00:19:27,280
I need to give this my all
and think outside the box

438
00:19:27,280 --> 00:19:29,040
a little bit
with that visual aspect.

439
00:19:30,760 --> 00:19:32,600
SOFIA: What do you think makes
a good butter chicken?

440
00:19:32,600 --> 00:19:34,480
I think it's actually the smokiness,

441
00:19:34,480 --> 00:19:36,280
where you get
that smoky charcoal flavour

442
00:19:36,280 --> 00:19:37,440
from the butter.

443
00:19:37,440 --> 00:19:39,320
But it's all about
the visual aspect, too.

444
00:19:39,320 --> 00:19:41,800
So I do kind of want to play around
with how I'm plating it.

445
00:19:41,800 --> 00:19:45,320
I don't want it to just be,
you know, like a big bowl of gravy.

446
00:19:45,320 --> 00:19:48,480
Curries are hard
because it's that whole
ugly-delicious thing, isn't it?

447
00:19:48,480 --> 00:19:51,960
Exactly. So I'm actually making
chicken skewers instead.

448
00:19:51,960 --> 00:19:54,560
You're plating on skewers?
I was thinking about it, yeah.

449
00:19:54,560 --> 00:19:55,960
Do you know how you're plating it?

450
00:19:55,960 --> 00:19:58,040
Yeah, how I think
I want to plate it, yeah.

451
00:19:58,040 --> 00:20:00,520
You know how you think
you want to plate it?

452
00:20:00,520 --> 00:20:01,760
I think now you need to decide.

453
00:20:01,760 --> 00:20:03,480
Are you going to lean into
the ugly-delicious,

454
00:20:03,480 --> 00:20:05,400
or are you going to plate it
in a way that is different?

455
00:20:05,400 --> 00:20:06,520
Yeah.

456
00:20:06,520 --> 00:20:08,480
I do have
extremely high expectations

457
00:20:08,480 --> 00:20:09,760
of your butter chicken.

458
00:20:09,760 --> 00:20:11,200
Good luck.
Thank you.

459
00:20:11,200 --> 00:20:13,440
My mind is in a strange place.

460
00:20:14,960 --> 00:20:17,640
I'm confident, I like the flavours,

461
00:20:17,640 --> 00:20:21,680
but I am thinking
to possibly plate this

462
00:20:21,680 --> 00:20:23,160
in a non-traditional way.

463
00:20:24,600 --> 00:20:25,680
I'm not sure, though.

464
00:20:27,960 --> 00:20:31,400
How is it, Alana? Buttery?
Super buttery.

465
00:20:31,400 --> 00:20:33,040
Yep.
Super buttery.

466
00:20:33,040 --> 00:20:34,880
Yep.
The butter is definitely coming
through.

467
00:20:34,880 --> 00:20:37,240
This burnt butter ice-cream,
which is going to be the parfait,

468
00:20:37,240 --> 00:20:39,520
is really rich with
that sort of burnt,

469
00:20:39,520 --> 00:20:41,440
toasty flavour of the butter,

470
00:20:41,440 --> 00:20:44,320
plus really luscious with that
viscosity in the ice-cream as well.

471
00:20:44,320 --> 00:20:47,880
I'm making my little apricot
sort of jam compote here.

472
00:20:47,880 --> 00:20:49,960
Put a little bit of champagne
vinegar in there

473
00:20:49,960 --> 00:20:53,040
so that gives it
that nice zippy freshness.

474
00:20:53,040 --> 00:20:55,120
I'm pushing it hard on this cook,

475
00:20:55,120 --> 00:21:00,280
and I really want to show the judges
a technique of making my own butter.

476
00:21:02,440 --> 00:21:05,520
I strain the curds
that are in there.

477
00:21:05,520 --> 00:21:07,880
Get as much of that whey
out of there.

478
00:21:10,440 --> 00:21:13,480
I want to whip this now a little bit
just to lighten it up.

479
00:21:15,040 --> 00:21:16,560
It is looking perfect.

480
00:21:16,560 --> 00:21:21,600
And there's a nice kind of sweet,
tangy, cultured flavour.

481
00:21:23,640 --> 00:21:26,280
LAURA: Oh, my God, Alana. Woo!
Woo!

482
00:21:26,280 --> 00:21:27,920
And then I take that leftover whey

483
00:21:27,920 --> 00:21:30,480
to make this whey caramel.
Well done.

484
00:21:31,800 --> 00:21:32,880
Could you believe it?

485
00:21:34,040 --> 00:21:37,560
There is so many different layers

486
00:21:37,560 --> 00:21:40,080
and flavours of butter,

487
00:21:40,080 --> 00:21:41,480
so I'm pretty happy with that.

488
00:21:42,720 --> 00:21:46,040
Time to churn out a banger!
30 minutes to go!

489
00:21:48,080 --> 00:21:50,600
Come on, guys.
Woo-woo-woo! Let's go.

490
00:21:50,600 --> 00:21:51,720
Butter.

491
00:21:53,520 --> 00:21:56,000
(MUMBLES INGREDIENTS)

492
00:21:57,800 --> 00:21:59,080
..butter.

493
00:21:59,080 --> 00:22:01,120
I'm not going
to interrupt your train of thought.

494
00:22:01,120 --> 00:22:03,080
No, you're good.
What are you making, Beau?

495
00:22:03,080 --> 00:22:05,120
So I'm going to do marron.
Never done it before.

496
00:22:05,120 --> 00:22:08,640
Never used marron before?
Never. Yeah.

497
00:22:08,640 --> 00:22:10,000
Yeah.
OK, so...

498
00:22:10,000 --> 00:22:12,640
Never done this dish before.
Never used marron before.

499
00:22:12,640 --> 00:22:13,760
Why are you doing that?

500
00:22:15,080 --> 00:22:17,720
I thought to really get through
in this competition

501
00:22:17,720 --> 00:22:18,840
and make it to the end,

502
00:22:18,840 --> 00:22:20,200
you got to push the boundaries.

503
00:22:20,200 --> 00:22:22,280
We want you guys to push yourselves.
Yeah.

504
00:22:22,280 --> 00:22:24,040
But it is a black apron day as well.

505
00:22:24,040 --> 00:22:26,040
It is.

506
00:22:26,040 --> 00:22:28,640
Just... I want to push myself today.

507
00:22:28,640 --> 00:22:31,240
Yeah.
You haven't cooked marron before?

508
00:22:31,240 --> 00:22:33,040
No.
We cooked some the other day.

509
00:22:33,040 --> 00:22:34,760
And the feedback
that we kept giving everybody

510
00:22:34,760 --> 00:22:36,280
was about how delicate it was.

511
00:22:36,280 --> 00:22:39,120
So just keep that in mind
and show us what you can do.

512
00:22:39,120 --> 00:22:41,120
Big risk,
but I hope it pays off for you.

513
00:22:41,120 --> 00:22:42,720
Cheers.

514
00:22:42,720 --> 00:22:45,200
It's a big risk today
to try and cook this dish.

515
00:22:45,200 --> 00:22:46,320
Let's go with marron.

516
00:22:46,320 --> 00:22:49,080
But think a bit of pressure really
brings the best out of me.

517
00:22:49,080 --> 00:22:51,120
So there's no turning back.

518
00:22:54,240 --> 00:22:55,440
Moment of truth.

519
00:23:03,000 --> 00:23:05,960
We need to smooth out his little
turkey neck.

520
00:23:05,960 --> 00:23:07,680
(LAUGHTER)

521
00:23:09,600 --> 00:23:13,680
Look, I'm basically performing
surgery on him now.

522
00:23:19,320 --> 00:23:22,040
BEAU: Here we go.
Look at this bad boy.

523
00:23:22,040 --> 00:23:23,280
DEPINDER: Nice work, Beau.

524
00:23:23,280 --> 00:23:24,520
Thank you.

525
00:23:24,520 --> 00:23:27,080
OK, everyone, please.

526
00:23:27,080 --> 00:23:30,520
20 minutes to go, please. Come on.

527
00:23:31,720 --> 00:23:34,160
Let's go, guys. Let's go, Benny.

528
00:23:34,160 --> 00:23:36,680
I've got the lamb and butter
into the water bath.

529
00:23:36,680 --> 00:23:39,160
But I'm starting to get
a bit worried.

530
00:23:39,160 --> 00:23:42,160
Andy and Poh,
they were not convinced by the dish.

531
00:23:42,160 --> 00:23:44,040
You know, most lamb has quite
a bit of fat in it

532
00:23:44,040 --> 00:23:45,880
and has a reasonably strong flavour.

533
00:23:47,360 --> 00:23:49,040
So will they taste the butter?

534
00:23:49,040 --> 00:23:50,360
I don't know.

535
00:23:50,360 --> 00:23:52,920
So I decided to make
a compound anchovy butter...

536
00:23:54,760 --> 00:23:57,800
..that definitely gives me
the butter element,

537
00:23:57,800 --> 00:23:59,560
but we've got to make sure
it's not all fat

538
00:23:59,560 --> 00:24:01,600
and the dish is perfectly balanced.

539
00:24:04,520 --> 00:24:06,960
Samira, I want to put my face
in there.

540
00:24:06,960 --> 00:24:08,760
It smells epic.
Thank you.

541
00:24:08,760 --> 00:24:09,760
I'm so hungry.

542
00:24:11,320 --> 00:24:14,800
Butter is like the best gift you can
give me when it comes to food.

543
00:24:15,920 --> 00:24:19,040
The chicken is going perfectly well
in the broth.

544
00:24:19,040 --> 00:24:20,920
I'm feeling good.

545
00:24:20,920 --> 00:24:22,440
BOTH: Samira.

546
00:24:23,560 --> 00:24:24,960
Well, there's a lot of butter there.

547
00:24:24,960 --> 00:24:27,160
So you're doing a fattet jaj?
Yeah. Fattet jaj.

548
00:24:27,160 --> 00:24:28,760
That's what I'm doing. Yes.

549
00:24:28,760 --> 00:24:29,960
My bestie makes that for me.

550
00:24:29,960 --> 00:24:30,960
It's delicious.

551
00:24:30,960 --> 00:24:32,640
So you have the fried bread in ghee.
OK.

552
00:24:32,640 --> 00:24:34,080
You will have the chicken.
Yeah.

553
00:24:34,080 --> 00:24:36,400
You will have the garlic yoghurt
with a nice garlic hit.

554
00:24:36,400 --> 00:24:39,240
And then you're gonna have
all the fried nuts on top
and a burnt butter.

555
00:24:39,240 --> 00:24:42,120
Oh, wow. OK.
It sounds del-i-cious...

556
00:24:42,120 --> 00:24:44,600
They're really...
..like, so tasty.

557
00:24:44,600 --> 00:24:47,520
Just make sure that
we can taste the butter.

558
00:24:50,480 --> 00:24:52,520
I know you've got it
kind of everywhere.
Yeah.

559
00:24:52,520 --> 00:24:55,400
But I know your yoghurts.
I know your stews.

560
00:24:55,400 --> 00:24:57,280
They're punchy, you know?
Yes.

561
00:24:57,280 --> 00:24:58,960
So make sure
we celebrate the butter.

562
00:24:58,960 --> 00:25:01,680
That's what the challenge is
all about.
I agree with you.

563
00:25:01,680 --> 00:25:05,040
And you're going to have
a very happy surprise
when I serve this up.

564
00:25:05,040 --> 00:25:07,360
I have no doubt butter will shine
in this dish.

565
00:25:07,360 --> 00:25:10,680
Right now, I need to cook
my crispy pita bread.

566
00:25:10,680 --> 00:25:13,520
So my dough is looking so fluffy
and wobbly.

567
00:25:13,520 --> 00:25:16,760
So I'm just going to give it
a nice charry-ness.

568
00:25:16,760 --> 00:25:20,040
DEPINDER: Beautiful, Samira.
That's how we do it, girl.

569
00:25:20,040 --> 00:25:21,840
That's how we do it.
That's how we do it.

570
00:25:21,840 --> 00:25:23,000
Beautiful!

571
00:25:24,080 --> 00:25:27,480
I finish it off in some ghee.
Nice. I love that.

572
00:25:27,480 --> 00:25:30,680
It's all about the butter.
Samira, that smells epic.

573
00:25:33,400 --> 00:25:37,160
The air is thick with butter.
It smells so good in here.
It does.

574
00:25:37,160 --> 00:25:39,760
But it is an elimination.
Are you guys worried about anyone?

575
00:25:39,760 --> 00:25:41,800
I'm really worried about Ben.

576
00:25:41,800 --> 00:25:44,200
I know he's got a pin,
but I just feel like

577
00:25:44,200 --> 00:25:46,200
lamb's the wrong meat to do
with beurre noisette.

578
00:25:46,200 --> 00:25:49,360
Because it's already such a...
It's a fatty meat.

579
00:25:49,360 --> 00:25:51,240
It's a strong-flavoured meat.
ANDY: Yeah.

580
00:25:51,240 --> 00:25:53,240
Do you think today could be
the day he uses that pin finally?

581
00:25:53,240 --> 00:25:55,680
Could be.
Sarah's cooking butter chicken.

582
00:25:55,680 --> 00:25:58,080
She wasn't sure if she was
going to go for the classic

583
00:25:58,080 --> 00:25:59,480
or try and reinvent the wheel.

584
00:25:59,480 --> 00:26:03,200
If you're going to cook a classic,
it has to be absolutely perfect.

585
00:26:03,200 --> 00:26:05,120
It has to be the best version
of that dish

586
00:26:05,120 --> 00:26:06,760
that we've ever had in our lives.
Yeah.

587
00:26:06,760 --> 00:26:09,160
Or it has to be something new
but better.

588
00:26:09,160 --> 00:26:13,720
My little concern, I think, out of
all of them so far is back to Tim.

589
00:26:13,720 --> 00:26:17,680
Yeah.
He's like a steam train
and he is using the butter

590
00:26:17,680 --> 00:26:20,000
as an element of pushing the duck,

591
00:26:20,000 --> 00:26:22,880
and already that is going
to take ages.

592
00:26:22,880 --> 00:26:24,120
Yeah, that scares me.

593
00:26:25,200 --> 00:26:27,120
Andy.
Yeah.

594
00:26:27,120 --> 00:26:29,040
You don't say, 'but-ter'.

595
00:26:29,040 --> 00:26:30,120
You say, 'beutteur'.

596
00:26:30,120 --> 00:26:32,880
'Bu-da'.
What do you say? You say, 'bleurgh'.

597
00:26:32,880 --> 00:26:34,240
'Beuttuer'.

598
00:26:34,240 --> 00:26:36,680
You can't even say it
the way he says it. Buda! B-U-D-A.

599
00:26:36,680 --> 00:26:39,000
It takes too long
to say it the way that you say it.

600
00:26:39,000 --> 00:26:40,880
'Beuttuer'.
It's like I'm going to fall asleep.

601
00:26:40,880 --> 00:26:44,680
It's what do you...?
You call it 'beuttuer'.

602
00:26:44,680 --> 00:26:45,960
'Meurde.'

603
00:26:45,960 --> 00:26:47,360
Get that duck out, Timmy!

604
00:26:47,360 --> 00:26:50,280
Get that duck out!
Come on, Tim. Come on, Tim.

605
00:26:50,280 --> 00:26:54,280
TIM: The time's running out.
There's less than 15 minutes to go.

606
00:26:54,280 --> 00:26:56,320
I've got the jus.
I've got the puree.

607
00:26:56,320 --> 00:26:59,520
I've got the mushrooms and asparagus
and shallots.

608
00:26:59,520 --> 00:27:01,040
Alright, I'm going to get it out.

609
00:27:01,040 --> 00:27:03,800
I'm not ready to really look at it
but...

610
00:27:03,800 --> 00:27:06,720
At this point I'm just worried
about the duck.

611
00:27:06,720 --> 00:27:07,920
Tim, how's the duck?

612
00:27:12,440 --> 00:27:15,120
ANDY: Is it cooked?
Please tell me it's cooked.

613
00:27:21,240 --> 00:27:23,240
Alright. It's still a bit under.

614
00:27:23,240 --> 00:27:24,280
Damn.

615
00:27:26,280 --> 00:27:28,560
I'm just giving it five more minutes
in the oven

616
00:27:28,560 --> 00:27:31,560
and finish it in the pan.
Far out.

617
00:27:31,560 --> 00:27:32,880
How much time have I got?

618
00:27:32,880 --> 00:27:34,800
You've got 10 minutes
to work this out.

619
00:27:34,800 --> 00:27:36,880
If that's not falling off
the bone...

620
00:27:36,880 --> 00:27:38,000
Yeah.
..it could send you home.

621
00:27:40,080 --> 00:27:42,320
I'm planning to fry my duck
in the frying pan

622
00:27:42,320 --> 00:27:46,120
at the end to make sure
that it's cooked through.

623
00:27:46,120 --> 00:27:48,120
It's all going to come down
to this damn duck.

624
00:27:51,520 --> 00:27:53,800
LAURA: Come on. Sarah.
Hustle, hustle!

625
00:27:53,800 --> 00:27:56,040
Oh, my God, that chicken.

626
00:27:56,040 --> 00:27:58,720
SARAH: The chicken is cooked on
the hibachi.

627
00:27:58,720 --> 00:28:00,360
Sarah, that looks beautiful.

628
00:28:00,360 --> 00:28:01,880
I'm not messing around with this.

629
00:28:01,880 --> 00:28:04,600
I'm just making tasty, authentic
butter chicken.

630
00:28:05,920 --> 00:28:08,440
My gravy is where the magic happens.

631
00:28:08,440 --> 00:28:13,160
I'm using the donga method
to smoke my butter chicken.

632
00:28:13,160 --> 00:28:14,280
So I've got a pot

633
00:28:14,280 --> 00:28:17,640
with a big piece of piping hot
charcoal

634
00:28:17,640 --> 00:28:20,040
and butter goes over the top.

635
00:28:20,040 --> 00:28:24,440
And this creates this beautiful
amount of smoky, buttery
deliciousness.

636
00:28:24,440 --> 00:28:26,520
Not only the chicken,

637
00:28:26,520 --> 00:28:30,520
but to get it all beautifully
through that gravy.

638
00:28:30,520 --> 00:28:33,280
Nice, Sarah, that smells epic.

639
00:28:33,280 --> 00:28:38,160
And I was thinking to serve
the chicken separately,

640
00:28:38,160 --> 00:28:40,640
but it's butter chicken.
Keep it rustic.

641
00:28:40,640 --> 00:28:45,240
I'm going to plate this
butter chicken in all its glory,

642
00:28:45,240 --> 00:28:47,360
how it's meant to be.
Yum-yum-yum.

643
00:28:49,960 --> 00:28:52,640
Beau's just hanging in there.
You ready for this?

644
00:28:52,640 --> 00:28:55,440
(CRACKING SOUND)

645
00:29:00,000 --> 00:29:03,920
You happy?
It looks good.

646
00:29:03,920 --> 00:29:05,000
Beautiful.

647
00:29:05,000 --> 00:29:07,080
The marron,
I'm thinking it looks OK.

648
00:29:07,080 --> 00:29:11,080
So what I'm going to do here
is just lift the flesh out.

649
00:29:11,080 --> 00:29:13,640
A little bit nervous knowing
that I'm a novice with this marron,

650
00:29:13,640 --> 00:29:17,480
but tasting all the elements,
definitely taste the butter.

651
00:29:17,480 --> 00:29:20,160
The parsnip puree is loaded with it.

652
00:29:20,160 --> 00:29:24,760
And then the nduja anchovy butter
is 90% butter,

653
00:29:24,760 --> 00:29:27,160
but also bringing out
that umami flavour.

654
00:29:29,360 --> 00:29:31,120
DEPINDER: Let's go, Timmy.
LAURA: Come on, Tim.

655
00:29:31,120 --> 00:29:32,440
TIM: Starting to plate up,

656
00:29:32,440 --> 00:29:33,680
I've got my celeriac puree.

657
00:29:33,680 --> 00:29:35,000
You got to go, Tim!

658
00:29:35,000 --> 00:29:36,720
I can't wait any longer.

659
00:29:42,640 --> 00:29:44,400
How's the duck, Tim?

660
00:29:44,400 --> 00:29:47,040
Yeah, I'm going to pan-fry it.

661
00:29:47,040 --> 00:29:49,640
You got less than five minutes.
You got less than five.

662
00:29:49,640 --> 00:29:51,200
Thank you.
You got to go.

663
00:29:51,200 --> 00:29:52,960
I get my duck into the frying pan

664
00:29:52,960 --> 00:29:56,000
to start sizzling away
for that caramelisation.

665
00:29:56,000 --> 00:29:57,720
Get it nice and golden.

666
00:29:57,720 --> 00:30:00,680
But it's also going to help to cook
that duck even more,

667
00:30:00,680 --> 00:30:02,760
which is what I need right now.

668
00:30:02,760 --> 00:30:05,480
I'm not sure if it's going
to be falling off the bone.

669
00:30:06,720 --> 00:30:08,560
I'm cooking this duck
as long as I can.

670
00:30:08,560 --> 00:30:11,080
It's not going to go on the plate
until the very last second.

671
00:30:11,080 --> 00:30:13,440
I'm not going to know
if it's cooked well

672
00:30:13,440 --> 00:30:15,160
until the judges cut into it.

673
00:30:18,840 --> 00:30:20,280
Nice work, Pinny!

674
00:30:21,840 --> 00:30:23,440
Happy?

675
00:30:23,440 --> 00:30:25,000
I'm not saying no, put it that way.

676
00:30:25,000 --> 00:30:27,920
If you're happy with you,
don't play it.

677
00:30:27,920 --> 00:30:29,760
Uh, Ben's got a big decision to make

678
00:30:29,760 --> 00:30:32,120
because his dish isn't
100% how he wanted it.

679
00:30:32,120 --> 00:30:35,880
So he's got a massive decision
to make.

680
00:30:35,880 --> 00:30:37,640
So he's going to use it.
You think so?

681
00:30:37,640 --> 00:30:39,800
Well, if I was a betting man,
I would say yes.

682
00:30:41,320 --> 00:30:43,960
No pressure, but both
Jean-Christophes are watching.

683
00:30:43,960 --> 00:30:46,760
There's only four minutes to go.

684
00:30:46,760 --> 00:30:49,480
Let's go, guys.
ANDY: Four minutes!

685
00:30:49,480 --> 00:30:51,680
Let's go, Benny.

686
00:30:51,680 --> 00:30:54,000
How is it, Ben?
Yeah, yeah.

687
00:30:54,000 --> 00:30:56,120
The lamb's real nicely cooked.

688
00:30:56,120 --> 00:30:57,920
That looks beautiful, Ben.

689
00:30:57,920 --> 00:31:01,400
But I'm not that happy with
the parsnip puree or the sauce

690
00:31:01,400 --> 00:31:03,840
or the compound butter,
which I've just made.

691
00:31:03,840 --> 00:31:06,360
I've been thinking to myself
the whole cook,

692
00:31:06,360 --> 00:31:08,200
if a couple of these
elements aren't right,

693
00:31:08,200 --> 00:31:10,560
I'll just play the pin.

694
00:31:10,560 --> 00:31:13,240
But it's just so hard.
I don't really want to give it up.

695
00:31:14,520 --> 00:31:15,560
LAURA: Benny? Good?

696
00:31:17,600 --> 00:31:19,880
I don't know.
What?

697
00:31:19,880 --> 00:31:21,000
Just the flavours, man.

698
00:31:21,000 --> 00:31:22,800
It's just it's a lot of fat.

699
00:31:22,800 --> 00:31:24,240
Are you playing the pin?

700
00:31:29,040 --> 00:31:30,200
Um...

701
00:31:43,920 --> 00:31:45,680
Far out, Ben.

702
00:31:45,680 --> 00:31:47,600
I don't know.

703
00:31:51,920 --> 00:31:55,080
How is it, Ben?
Yeah, we're good.

704
00:31:55,080 --> 00:31:57,200
Wowee!

705
00:31:57,200 --> 00:31:58,400
It's a really big risk,

706
00:31:58,400 --> 00:32:00,360
but I'm actually going
to roll the dice.

707
00:32:00,360 --> 00:32:01,640
I'm not going to play the pin.

708
00:32:03,000 --> 00:32:05,200
Cross your fingers.

709
00:32:05,200 --> 00:32:06,280
OK.

710
00:32:09,880 --> 00:32:11,600
DEPINDER: Nice one, Alana.
Looks great.

711
00:32:11,600 --> 00:32:13,040
ALANA: Tastes really good, too.

712
00:32:14,280 --> 00:32:17,720
I'm actually feeling pretty
confident.

713
00:32:17,720 --> 00:32:19,680
The burnt butter parfait is
all ready.

714
00:32:19,680 --> 00:32:21,880
Then there's the wattle seed
flaky pastry.

715
00:32:21,880 --> 00:32:24,120
It's going to just sort of
melt in your mouth

716
00:32:24,120 --> 00:32:26,360
with all those beautiful
buttery layers.

717
00:32:27,640 --> 00:32:31,560
The sour cream butter is exactly
how it's supposed to be,

718
00:32:31,560 --> 00:32:33,480
and my apricot jam lifts

719
00:32:33,480 --> 00:32:36,800
and makes that really fresh flavour
on the plate.

720
00:32:36,800 --> 00:32:38,960
LAURA: Nice, Alana. Nice.
Nice, nice.

721
00:32:38,960 --> 00:32:42,280
I have put butter on butter
and butter on butter

722
00:32:42,280 --> 00:32:44,320
in every element on this dish.

723
00:32:44,320 --> 00:32:47,400
But also the flavours are balanced.
Looks gorgeous.

724
00:32:47,400 --> 00:32:48,440
Thank you.

725
00:32:48,440 --> 00:32:51,400
'Butter' be good.
You've got one minute to go.

726
00:32:51,400 --> 00:32:53,760
Allez!
Come on, guys.

727
00:32:53,760 --> 00:32:56,440
Come on, guys!
Let's go, Samira.

728
00:32:56,440 --> 00:32:58,920
SAMIRA: I'm feeling great.
I definitely feel like
I've hit the brief.

729
00:32:58,920 --> 00:33:01,120
As you can see, everything is kind
of loaded with butter.

730
00:33:01,120 --> 00:33:03,360
We've got the ghee-fried bread.

731
00:33:03,360 --> 00:33:05,840
We've got the butter-infused rice.

732
00:33:05,840 --> 00:33:07,400
You've got the ghee-fried nuts.

733
00:33:07,400 --> 00:33:09,480
And we've also got our chicken,

734
00:33:09,480 --> 00:33:12,240
which was sauteed in lots of butter
as well.

735
00:33:12,240 --> 00:33:15,600
So butter is the hero.
I'm creating butter as the hero.

736
00:33:15,600 --> 00:33:18,160
Oh, my God. Yum. Looks delicious.

737
00:33:18,160 --> 00:33:21,280
Time to butter us up in 10...

738
00:33:21,280 --> 00:33:22,280
You've got to go, Tim.

739
00:33:24,000 --> 00:33:25,280
JUDGES: Nine....

740
00:33:25,280 --> 00:33:28,000
Jesus Christ!
JUDGES: ..eight...

741
00:33:28,000 --> 00:33:29,520
Ready to go.

742
00:33:29,520 --> 00:33:31,920
..seven...
Alright.

743
00:33:31,920 --> 00:33:33,520
..six...
Perfect.

744
00:33:33,520 --> 00:33:36,080
..five...
Oh, my God.

745
00:33:36,080 --> 00:33:38,240
..four...

746
00:33:38,240 --> 00:33:39,360
..three...

747
00:33:40,400 --> 00:33:42,480
..two...

748
00:33:42,480 --> 00:33:44,040
..one!

749
00:33:44,040 --> 00:33:45,040
That is it.

750
00:33:45,040 --> 00:33:46,840
(APPLAUSE)

751
00:33:46,840 --> 00:33:48,400
Well done, everybody!

752
00:33:49,920 --> 00:33:51,560
How did you go, Darrshi?
Good, mate.

753
00:33:51,560 --> 00:33:53,400
Looks really good, man.

754
00:33:53,400 --> 00:33:55,200
How did you go, alright, mate?
Oh...

755
00:33:55,200 --> 00:33:56,480
Did you get it up?

756
00:33:56,480 --> 00:33:59,080
Yeah, it's just going to depend
on that ducky.

757
00:33:59,080 --> 00:34:00,600
That was a pretty up and down cook.

758
00:34:00,600 --> 00:34:03,440
Um, tried my hardest.
I don't want to go home.

759
00:34:03,440 --> 00:34:05,400
I just want to stay
and keep fighting,

760
00:34:05,400 --> 00:34:09,120
keep learning and keep cooking
dishes that I love.

761
00:34:13,040 --> 00:34:14,520
BEN: Alright.

762
00:34:14,520 --> 00:34:17,680
I haven't used my pin, and it's
a pretty big risk, I have to say.

763
00:34:17,680 --> 00:34:19,400
I'm hoping some people
have made some big errors.

764
00:34:19,400 --> 00:34:21,760
It's my dish. It's not perfect.
Um...

765
00:34:21,760 --> 00:34:23,960
Fingers crossed is all I can say.

766
00:34:33,280 --> 00:34:35,800
We gave them all the tools
for success today -

767
00:34:35,800 --> 00:34:39,880
75 minutes, open pantry,
garden was open

768
00:34:39,880 --> 00:34:42,080
and a big old face-full of butter.
Yeah.

769
00:34:42,080 --> 00:34:45,600
They should be creating some pretty
amazing dishes, right?

770
00:34:45,600 --> 00:34:48,800
We all love butter and we're so
excited to try all of these dishes.

771
00:34:48,800 --> 00:34:50,960
But at the end of the day,
it's an elimination.

772
00:34:50,960 --> 00:34:52,640
So somebody's going home.
Oh, yeah.

773
00:34:52,640 --> 00:34:54,840
Shall we get the first dish in?
Yeah.

774
00:34:57,000 --> 00:34:58,480
Good luck, Samira.
SAMIRA: Thank you.

775
00:34:58,480 --> 00:35:01,440
I'm super proud of my dish,
and I think it showcases butter.

776
00:35:02,720 --> 00:35:05,200
So I'm feeling confident now,

777
00:35:05,200 --> 00:35:07,680
but we just have to wait and see.

778
00:35:07,680 --> 00:35:10,120
(THEY GREET SAMIRA)

779
00:35:10,120 --> 00:35:11,920
I've never had chicken
in a jug before.

780
00:35:11,920 --> 00:35:14,240
That's a new experience. (LAUGHS)

781
00:35:14,240 --> 00:35:15,920
Samira, what have you made?

782
00:35:15,920 --> 00:35:20,040
Today, I have brought you
a little taste of home.

783
00:35:20,040 --> 00:35:23,600
So, fattet jaj and a Middle Eastern
vermicelli rice.

784
00:35:23,600 --> 00:35:26,680
So, talk to us about butter.
Where does that go in this dish?

785
00:35:26,680 --> 00:35:29,000
So there is butter in
almost every element.

786
00:35:29,000 --> 00:35:32,080
So I have made fresh bread
which I've then fried in ghee.

787
00:35:32,080 --> 00:35:35,120
Of course you have.
Yeah.

788
00:35:35,120 --> 00:35:38,360
I sauteed my chicken in some ghee
as well

789
00:35:38,360 --> 00:35:41,040
and made a nice sauce out of that.

790
00:35:41,040 --> 00:35:42,440
And a burnt butter ghee.

791
00:35:42,440 --> 00:35:44,240
I fried my nuts in it

792
00:35:44,240 --> 00:35:45,760
and the vermicelli is cooked
in the ghee.

793
00:35:45,760 --> 00:35:47,400
Same with the rice.

794
00:35:47,400 --> 00:35:50,120
And why did you choose this dish
to showcase butter?

795
00:35:50,120 --> 00:35:53,720
I wanted to show you guys something
from when I was a child.

796
00:35:53,720 --> 00:35:55,880
When Dad used to pick us up
from primary school,

797
00:35:55,880 --> 00:35:58,640
we'd jump in the car saying,
"What has Mum made for dinner?"

798
00:35:58,640 --> 00:36:00,760
And the moment he would say
fattet jaj,

799
00:36:00,760 --> 00:36:02,640
my heart would be jumping for joy.

800
00:36:02,640 --> 00:36:05,040
Ah, nice.
Ha-ha! Let's go.

801
00:36:09,120 --> 00:36:11,440
I did not expect
that to go on the bread.

802
00:36:11,440 --> 00:36:13,920
Everything gets layered up.
Oh-ho!

803
00:36:17,000 --> 00:36:19,640
JEAN-CHRISTOPHE: Wow,
wow, look at that.
Oh, wow.

804
00:36:22,400 --> 00:36:25,520
SAMIRA: May you eat with gladness
and good health.

805
00:36:26,800 --> 00:36:28,960
Let's plate this thing
because I can't wait to eat it.

806
00:36:28,960 --> 00:36:30,680
Yeah, like, can we shut up and eat?

807
00:36:37,560 --> 00:36:39,360
Oh!

808
00:36:47,360 --> 00:36:49,000
I've got to hand it to Samira.

809
00:36:49,000 --> 00:36:51,840
This will be the best dish I eat
all day, I guarantee it.

810
00:36:53,000 --> 00:36:54,600
Maybe the best dish I eat all week.

811
00:36:54,600 --> 00:36:56,280
Maybe the best dish I eat all month.

812
00:36:56,280 --> 00:36:59,760
This is pure, pure class.

813
00:36:59,760 --> 00:37:02,760
And there's no better dish
to bring out on a day like today.

814
00:37:02,760 --> 00:37:05,120
Because it is all about the butter.

815
00:37:05,120 --> 00:37:07,040
Let's start with her use of ghee.

816
00:37:07,040 --> 00:37:09,280
She's not only incorporated that
into various elements

817
00:37:09,280 --> 00:37:11,640
and fried it off,
she's taken it to the edge

818
00:37:11,640 --> 00:37:15,080
so that it gets that extra depth
of flavour, that nuttiness.

819
00:37:15,080 --> 00:37:17,520
And then when you fry elements
in that,

820
00:37:17,520 --> 00:37:19,760
like her rice and her vermicelli,

821
00:37:19,760 --> 00:37:22,280
there's something about the way
the butter is mixed through

822
00:37:22,280 --> 00:37:26,320
that makes every grain and noodle
an individual delight,

823
00:37:26,320 --> 00:37:29,000
even though you're scooping
in whole mouthfuls.

824
00:37:30,440 --> 00:37:32,480
This is real
shovel-into-your-gob food.

825
00:37:32,480 --> 00:37:33,720
It is so more-ish.

826
00:37:33,720 --> 00:37:37,640
Do you know what fascinates me is
that thing is swimming in butter?

827
00:37:37,640 --> 00:37:41,760
But because of that garlic
in that acidic yoghurt,

828
00:37:41,760 --> 00:37:43,240
that just cuts through everything

829
00:37:43,240 --> 00:37:45,360
and you just keep going back
for more.

830
00:37:45,360 --> 00:37:47,480
I think my favourite dish
from Samira so far.

831
00:37:47,480 --> 00:37:49,800
SOFIA: Yeah. Me too.

832
00:37:49,800 --> 00:37:51,600
What we had is stunning.

833
00:37:51,600 --> 00:37:53,280
Not just the dish itself,

834
00:37:53,280 --> 00:37:55,520
but the transferring something
to us.

835
00:37:55,520 --> 00:37:57,480
Oh, it's 10 out of 10,
just for that.

836
00:37:57,480 --> 00:38:01,360
She's poached the chicken first.
Shredded into the ghee.

837
00:38:01,360 --> 00:38:04,960
So that piece of chicken
is succ-u-lent.

838
00:38:04,960 --> 00:38:09,600
Those little squares of fried pita,
it is just...

839
00:38:09,600 --> 00:38:11,240
(PITA SNAPS)
..a delight.

840
00:38:11,240 --> 00:38:16,840
This is one of the dishes I will
memorise for a very long time.

841
00:38:16,840 --> 00:38:18,480
Good luck, Sarah.
Thanks.

842
00:38:22,400 --> 00:38:25,280
I am really feeling
the pressure now.

843
00:38:26,880 --> 00:38:29,600
There's some really incredible cooks
here today,

844
00:38:29,600 --> 00:38:32,760
and I decided to just embrace

845
00:38:32,760 --> 00:38:35,360
the ugly-delicious
with this butter chicken.

846
00:38:36,480 --> 00:38:37,640
(THEY GREET SARAH)

847
00:38:39,720 --> 00:38:42,680
This dish has to taste amazing.

848
00:38:42,680 --> 00:38:45,200
And if it doesn't,
I could be going home.

849
00:38:59,920 --> 00:39:02,760
So, Sarah, tell us what you've made.

850
00:39:02,760 --> 00:39:05,080
So I've made butter chicken.

851
00:39:05,080 --> 00:39:06,400
And fresh roti.

852
00:39:07,600 --> 00:39:10,760
Butter chicken is one of those
hot favourites. Right?

853
00:39:10,760 --> 00:39:13,720
So how do you think this rates?

854
00:39:13,720 --> 00:39:14,920
Yeah, I'm really happy with it.

855
00:39:14,920 --> 00:39:18,080
I think there's some nice char,
some nice smoke in there.

856
00:39:18,080 --> 00:39:20,280
Um, good amount of butter as well.

857
00:39:20,280 --> 00:39:23,080
Butter chicken gravy
and also the donga method.

858
00:39:23,080 --> 00:39:27,040
So, smoked charcoal with butter
to make it a little bit smoky.

859
00:39:27,040 --> 00:39:29,120
Oh, yes! Yes, yes, yes.
Cool.

860
00:39:29,120 --> 00:39:31,000
Thank you.
Thanks.

861
00:39:31,000 --> 00:39:32,880
Thank you, Sarah!

862
00:39:32,880 --> 00:39:34,120
Wow.

863
00:39:34,120 --> 00:39:35,720
The thing, though,
about butter chicken

864
00:39:35,720 --> 00:39:37,880
is that while it's a really
common dish,

865
00:39:37,880 --> 00:39:39,720
a good version of it
absolutely deserves

866
00:39:39,720 --> 00:39:41,360
a place in a restaurant.
100%.

867
00:39:41,360 --> 00:39:44,400
It is the most bastardised
Indian dish of all time.

868
00:39:44,400 --> 00:39:45,920
Yeah.
Yeah.

869
00:39:48,240 --> 00:39:49,960
That is a nostril-tickler.

870
00:39:49,960 --> 00:39:51,800
Oh!
Oh!

871
00:40:03,440 --> 00:40:06,040
I've been lucky enough to have
my fair share of butter chickens.

872
00:40:06,040 --> 00:40:07,760
Good butter chickens at that.

873
00:40:07,760 --> 00:40:09,360
This is right up the top.

874
00:40:11,640 --> 00:40:15,280
I feel like people think that this
would be a weird one to cook

875
00:40:15,280 --> 00:40:16,760
for a butter challenge,

876
00:40:16,760 --> 00:40:20,040
but this dish doesn't
exist without butter.

877
00:40:20,040 --> 00:40:24,400
The butter provides that roundness
to the sauce, and it's skilful.

878
00:40:24,400 --> 00:40:26,240
It's easy to do it.

879
00:40:26,240 --> 00:40:27,600
It's hard to master.

880
00:40:27,600 --> 00:40:29,440
And that is special.

881
00:40:31,160 --> 00:40:33,040
You know, rocking out
with two elements, like that,

882
00:40:33,040 --> 00:40:35,120
that she threw down,

883
00:40:35,120 --> 00:40:38,400
and she had the flavour
to justify it.

884
00:40:38,400 --> 00:40:40,720
Like, the smokiness -

885
00:40:40,720 --> 00:40:43,040
I love that she used
that traditional method.

886
00:40:43,040 --> 00:40:44,360
It's so cool.

887
00:40:44,360 --> 00:40:49,400
And just that viscosity
of that sauce is so perfect.

888
00:40:49,400 --> 00:40:53,600
I'm really relieved that Sarah
went with a traditional

889
00:40:53,600 --> 00:40:55,200
butter chicken...
Oh, same.

890
00:40:55,200 --> 00:40:57,240
..and didn't try to sort of
spec everything up...
Same.

891
00:40:57,240 --> 00:40:59,200
..because if it ain't broke,
don't fix it.

892
00:40:59,200 --> 00:41:01,480
And Sarah knew she had to cook us
one of the best

893
00:41:01,480 --> 00:41:03,080
butter chickens we've ever had,

894
00:41:03,080 --> 00:41:04,240
and she did.

895
00:41:04,240 --> 00:41:06,080
It is very good.

896
00:41:14,040 --> 00:41:15,480
Hey, Alana.
Hello. How are you?

897
00:41:15,480 --> 00:41:16,640
Hello.
Very good.

898
00:41:16,640 --> 00:41:18,480
Wow.
Mmm.

899
00:41:20,200 --> 00:41:22,320
So, I've made a burnt butter parfait

900
00:41:22,320 --> 00:41:25,520
with a little flaky butter pastry
on the bottom.

901
00:41:25,520 --> 00:41:29,200
I made sour cream butter
and added some salted honey.

902
00:41:29,200 --> 00:41:32,040
And from the whey from that,
I made a caramel as well,

903
00:41:32,040 --> 00:41:35,560
and that little apricot
and ginger jam.

904
00:41:35,560 --> 00:41:40,080
So you made your own
sour cream butter?

905
00:41:40,080 --> 00:41:41,560
Yes.
Oh, wow.

906
00:41:41,560 --> 00:41:43,680
Yeah. Hopefully it tastes delicious.

907
00:41:43,680 --> 00:41:44,920
Well, we can't wait to try it.

908
00:41:44,920 --> 00:41:46,480
Thank you.
Thank you.

909
00:41:46,480 --> 00:41:47,840
Well done.
Good luck, Alana.

910
00:42:06,000 --> 00:42:08,760
This is a bit of a love letter
to butter from Alana.

911
00:42:08,760 --> 00:42:10,400
(OTHERS CHUCKLE)

912
00:42:10,400 --> 00:42:13,680
And I think it's really capitalised
on butter as a flavour,

913
00:42:13,680 --> 00:42:17,120
not just butter as a technique
or in a sauce.

914
00:42:17,120 --> 00:42:19,760
So, her parfait is so obviously

915
00:42:19,760 --> 00:42:24,040
that deep caramelised
butter flavour, buttery pastry,

916
00:42:24,040 --> 00:42:25,920
a caramel,
which is made from the whey,

917
00:42:25,920 --> 00:42:28,600
which is such a great use
of ingredients.

918
00:42:28,600 --> 00:42:30,560
She's one of the contestants

919
00:42:30,560 --> 00:42:33,040
I feel really listens
to her ingredients.

920
00:42:33,040 --> 00:42:34,560
Mm.
Does that make sense?

921
00:42:34,560 --> 00:42:38,640
She really knows how to draw
the essence of whatever it is out.

922
00:42:38,640 --> 00:42:40,760
Yeah, she's a little
silent assassin, isn't she?

923
00:42:40,760 --> 00:42:44,840
Yeah, I think, Alana just gave us
an amazing treat.

924
00:42:44,840 --> 00:42:47,840
Using the butter into a parfait,

925
00:42:47,840 --> 00:42:51,320
just enough without to have
the parfait to be split

926
00:42:51,320 --> 00:42:52,440
when it's iced,

927
00:42:52,440 --> 00:42:55,600
it is a big deal,
and she's succeeded.

928
00:42:58,520 --> 00:43:00,280
Hello.

929
00:43:00,280 --> 00:43:01,560
How are we?

930
00:43:03,480 --> 00:43:05,760
Theo, what have you made?

931
00:43:05,760 --> 00:43:07,840
Choux buns with a lot of butter
in them.

932
00:43:10,160 --> 00:43:12,880
Let's hope the 'choux' fits.
JEAN-CHRISTOPHE: Thank you, Theo.

933
00:43:14,320 --> 00:43:18,920
Now the buttercream on the top
and the chestnut creme pat

934
00:43:18,920 --> 00:43:20,640
is super light,

935
00:43:20,640 --> 00:43:23,080
and the fresh strawberry
with this complements.

936
00:43:23,080 --> 00:43:27,200
So I am super excited
about this dish.

937
00:43:28,560 --> 00:43:30,040
Hello.
Hey, Deccas.

938
00:43:30,040 --> 00:43:31,520
Hi, Declan.
How are we?

939
00:43:31,520 --> 00:43:33,000
Deccas, what have you cooked?

940
00:43:33,000 --> 00:43:35,480
John Dory ballotine
with zucchini flowers

941
00:43:35,480 --> 00:43:37,800
and a pea and dill butter sauce.

942
00:43:37,800 --> 00:43:39,320
Interestingly enough,

943
00:43:39,320 --> 00:43:41,320
reminds me just so much of the fish
and chips

944
00:43:41,320 --> 00:43:42,760
that I used to have growing up.

945
00:43:42,760 --> 00:43:46,480
And I think that's a combination
of this beautiful butter sauce

946
00:43:46,480 --> 00:43:48,640
that reminds me
a little bit of tartare,

947
00:43:48,640 --> 00:43:50,760
especially with that thin,

948
00:43:50,760 --> 00:43:53,600
crisp batter
on the zucchini flowers,

949
00:43:53,600 --> 00:43:55,360
which gives that chip-like effect.

950
00:43:55,360 --> 00:43:57,080
So, a lot to love here.

951
00:43:57,080 --> 00:43:59,040
Jamie, what's the dish?

952
00:43:59,040 --> 00:44:01,640
JAMIE: Beurre noisette
poached kingfish.

953
00:44:01,640 --> 00:44:05,640
A few different textures of pumpkin,
squash and sea succulents.

954
00:44:05,640 --> 00:44:07,600
What a dish. I really love that.

955
00:44:07,600 --> 00:44:10,800
Like, you can taste the butter
in every single element,

956
00:44:10,800 --> 00:44:11,800
Mm-hm.

957
00:44:11,800 --> 00:44:15,920
But it doesn't come together
really heavy and rich.

958
00:44:15,920 --> 00:44:17,200
It is very light.

959
00:44:21,400 --> 00:44:24,520
I haven't played the pin,
knowing that my dish is not great.

960
00:44:26,840 --> 00:44:29,880
Yeah, I would be absolutely gutted
to go home wearing this thing.

961
00:44:38,640 --> 00:44:40,760
OK, Ben, what did you make?

962
00:44:42,600 --> 00:44:46,360
I made fillet of lamb
poached in beurre noisette,

963
00:44:46,360 --> 00:44:48,160
infused with rosemary and thyme.

964
00:44:48,160 --> 00:44:51,000
There's a freekeh tabbouleh
and anchovy butter.

965
00:44:51,000 --> 00:44:53,240
There's a parsnip puree,
which has also got butter in it.

966
00:44:54,440 --> 00:44:56,880
Lamb in butter -
that was our question,

967
00:44:56,880 --> 00:44:59,800
whether we'd be able to, you know,
taste the butter.

968
00:44:59,800 --> 00:45:01,080
Yeah.

969
00:45:01,080 --> 00:45:04,360
You've then doubled down
and put, like, a compound butter.

970
00:45:04,360 --> 00:45:05,400
Yeah.

971
00:45:05,400 --> 00:45:07,160
Have you managed to keep the balance
of the dish now?

972
00:45:07,160 --> 00:45:09,080
No, I mean, it's... The dish
isn't perfect by any stretch.

973
00:45:09,080 --> 00:45:10,440
Would have liked a little
bit more time

974
00:45:10,440 --> 00:45:11,960
to balance everything a bit better,

975
00:45:11,960 --> 00:45:14,040
but I still think, broadly,
it's there.

976
00:45:15,600 --> 00:45:20,320
It feels like the way you cook
is very experimental.

977
00:45:22,000 --> 00:45:24,080
Are you, like, flying close
to the sun

978
00:45:24,080 --> 00:45:25,880
because you've got the pin on?

979
00:45:25,880 --> 00:45:27,320
The pin's a weird one.

980
00:45:27,320 --> 00:45:28,800
I'm not sure it helps your cook,
actually.

981
00:45:28,800 --> 00:45:31,600
I think, like, every time you make
a slight mistake, you kind of go...

982
00:45:31,600 --> 00:45:32,840
"Should I play it?" Yeah.
Yeah.

983
00:45:32,840 --> 00:45:34,440
And it just...it's kind of always
in your head.

984
00:45:34,440 --> 00:45:36,840
And it's not something you can
really understand until it happens.

985
00:45:36,840 --> 00:45:39,440
In all honesty, I kind of think
I might cook better without it.

986
00:45:40,920 --> 00:45:42,920
Time will tell if you made
the right decision, mate.

987
00:45:42,920 --> 00:45:44,400
It will.
Do you want to finish it up?

988
00:45:44,400 --> 00:45:45,880
Yeah, I will. Yeah.

989
00:45:50,840 --> 00:45:52,800
His hand's shaking.

990
00:45:55,840 --> 00:45:57,760
Enjoy.
Thanks, mate.

991
00:45:57,760 --> 00:45:59,840
JEAN CHRISTOPHE: Thank you, Ben.

992
00:45:59,840 --> 00:46:01,520
Bless him.

993
00:46:01,520 --> 00:46:03,560
I feel like the pin is really
starting to weigh him down.

994
00:46:03,560 --> 00:46:04,800
Yeah.

995
00:46:04,800 --> 00:46:08,160
It doesn't look like the dish
cooked by a guy

996
00:46:08,160 --> 00:46:12,120
who's confident enough in that dish
to not play his pin.

997
00:46:12,120 --> 00:46:13,160
Yeah.

998
00:46:13,160 --> 00:46:14,440
You know, it doesn't look faultless.

999
00:46:14,440 --> 00:46:17,360
And for me,
if my dish wasn't faultless,

1000
00:46:17,360 --> 00:46:18,920
I'd be...
Straight up.

1001
00:46:18,920 --> 00:46:20,720
..putting my hand up
with that pin in the air.

1002
00:46:20,720 --> 00:46:22,720
Yeah, especially today. Yeah.
Yeah, a lot on the line.

1003
00:46:37,320 --> 00:46:39,160
Oh, that's not a good face.
Bizarre.

1004
00:47:01,440 --> 00:47:03,320
I'm afraid to say

1005
00:47:03,320 --> 00:47:07,520
I am not impressed about Ben's dish.

1006
00:47:10,280 --> 00:47:13,000
The lamb fillet, yeah,
is nice and pink,

1007
00:47:13,000 --> 00:47:17,120
but I can't get any butter smell
or flavours out of the meat.

1008
00:47:17,120 --> 00:47:21,000
The parsnip puree is bland,

1009
00:47:21,000 --> 00:47:23,680
and I can't get any butter.

1010
00:47:23,680 --> 00:47:28,000
Now, the tabbouleh
is a little bit crunchy.

1011
00:47:28,000 --> 00:47:29,360
The sauce... (SIGHS)

1012
00:47:31,720 --> 00:47:33,960
I just hate it when it's a disaster.

1013
00:47:33,960 --> 00:47:35,240
It's a disaster.

1014
00:47:35,240 --> 00:47:37,320
It's a disaster. That's it.

1015
00:47:39,720 --> 00:47:43,200
Did everyone find, also, the butter
did not cut through the lamb fat?

1016
00:47:43,200 --> 00:47:44,360
Not at all. Yeah.

1017
00:47:44,360 --> 00:47:48,760
It actually just made it this weird
kind of murky flavour.

1018
00:47:48,760 --> 00:47:50,560
You know, when butter gets
cooked down so much,

1019
00:47:50,560 --> 00:47:52,240
like, it gets that...
Cheesy?

1020
00:47:52,240 --> 00:47:56,000
..that real, um, unpleasant taste,
it loses all its freshness.

1021
00:47:56,000 --> 00:47:57,040
Mm.

1022
00:47:57,040 --> 00:47:59,600
I think that the thing
that he based his dish around,

1023
00:47:59,600 --> 00:48:02,200
being that lamb cooked
in beurre noisette,

1024
00:48:02,200 --> 00:48:04,280
he knew that wasn't
going to be enough.

1025
00:48:04,280 --> 00:48:05,440
And then, it was like,

1026
00:48:05,440 --> 00:48:08,200
"Well, I'm going to put
a compound butter on a dish

1027
00:48:08,200 --> 00:48:10,960
"that's already got a sauce
and a puree."

1028
00:48:10,960 --> 00:48:12,560
It just didn't need to be there.

1029
00:48:12,560 --> 00:48:13,840
No.

1030
00:48:13,840 --> 00:48:17,160
I think the lamb,
yes, it's nice and pink...

1031
00:48:18,560 --> 00:48:21,840
..but is that going to be enough
to save him

1032
00:48:21,840 --> 00:48:24,560
from leaving the MasterChef kitchen
with a pin on his apron?

1033
00:48:24,560 --> 00:48:26,200
Oof.
Oh-la-la-la-la.

1034
00:48:26,200 --> 00:48:27,600
I'm worried for him.

1035
00:48:30,800 --> 00:48:32,320
Hi, Snez.
Hi.

1036
00:48:33,400 --> 00:48:39,240
So, I made a butter puff pastry
and beef bourguignon.

1037
00:48:39,240 --> 00:48:42,280
I think the beef bourguignon
is well presented.

1038
00:48:42,280 --> 00:48:45,200
I like the flavours.
I can get the wine.

1039
00:48:45,200 --> 00:48:49,800
The puff pastry with butter
is delicious.

1040
00:48:49,800 --> 00:48:51,640
Darrsh.
Hey, guys. How are you?

1041
00:48:51,640 --> 00:48:53,680
Hi, Darrsh.
What is this?

1042
00:48:53,680 --> 00:48:55,560
We've got a butter-poached marron.

1043
00:48:55,560 --> 00:48:59,080
Butter and parsley emulsion
over the top.

1044
00:48:59,080 --> 00:49:01,960
You've got some pickled apples,
a beurre blanc,

1045
00:49:01,960 --> 00:49:03,880
and some sauteed chard
on the bottom.

1046
00:49:03,880 --> 00:49:06,400
Classy-looking dish by Darrsh.

1047
00:49:06,400 --> 00:49:09,160
If that came to the table
in most restaurants,

1048
00:49:09,160 --> 00:49:11,120
then I'd be like, "This is...
..this is going to be great."

1049
00:49:11,120 --> 00:49:12,600
And it was.

1050
00:49:12,600 --> 00:49:15,200
Really beautiful butter poaching
in that marron.

1051
00:49:15,200 --> 00:49:18,200
And I really like that Swiss chard
on the bottom -

1052
00:49:18,200 --> 00:49:21,040
simple but really delicate
and light touch with it,

1053
00:49:21,040 --> 00:49:22,760
and perfectly balanced.

1054
00:49:22,760 --> 00:49:25,000
Couldn't think of a better dish
to cook for this challenge.

1055
00:49:25,000 --> 00:49:26,040
Oh, yeah.

1056
00:49:28,480 --> 00:49:30,280
Hi, Audra.
Hello.
Audra.

1057
00:49:30,280 --> 00:49:33,040
So, today, I've made for you
a frangipane tart,

1058
00:49:33,040 --> 00:49:36,400
brown butter-roasted nuts
and roasted apricots.

1059
00:49:36,400 --> 00:49:42,120
This is what I really recognise
as a frangipane tart.

1060
00:49:42,120 --> 00:49:45,480
First, the presentation
is extraordinary.

1061
00:49:45,480 --> 00:49:47,400
This is the front cover
of a magazine.

1062
00:49:49,280 --> 00:49:51,160
Then we come down to the tart.

1063
00:49:51,160 --> 00:49:52,800
The butter, which is important,

1064
00:49:52,800 --> 00:49:54,840
you've got that nuttiness inside -

1065
00:49:54,840 --> 00:49:56,440
it's just perfect.

1066
00:49:56,440 --> 00:49:59,200
So I absolutely love it.

1067
00:50:04,320 --> 00:50:06,200
BEAU: I'm a novice with this marron.

1068
00:50:06,200 --> 00:50:08,280
I think it looks OK,

1069
00:50:08,280 --> 00:50:10,080
but I don't know marron.

1070
00:50:10,080 --> 00:50:11,760
I really don't.

1071
00:50:11,760 --> 00:50:13,000
Hello.
Oh, hello.

1072
00:50:13,000 --> 00:50:14,560
Oh.

1073
00:50:14,560 --> 00:50:16,080
Ooh!

1074
00:50:19,480 --> 00:50:20,960
So tell us what you've made,

1075
00:50:20,960 --> 00:50:23,760
and describe where
the butter elements are.

1076
00:50:23,760 --> 00:50:28,160
OK, so I've got marron
with a parsnip puree.

1077
00:50:28,160 --> 00:50:29,800
There's a lot of butter in that.

1078
00:50:29,800 --> 00:50:34,120
Then, an nduja, anchovy, lemon,
shallot butter.

1079
00:50:34,120 --> 00:50:37,120
Then, the salad is pickled fennel,

1080
00:50:37,120 --> 00:50:40,400
grape, herbs and the claws.

1081
00:50:41,680 --> 00:50:44,000
Nduja and anchovy are quite
strong flavours, yeah?

1082
00:50:44,000 --> 00:50:45,000
Yeah.

1083
00:50:45,000 --> 00:50:46,360
So what we want to know is...

1084
00:50:47,480 --> 00:50:49,120
..'nduja' taste the butter or not?

1085
00:50:49,120 --> 00:50:51,360
Yeah, you certainly do.
(LAUGHS)

1086
00:50:51,360 --> 00:50:53,680
I think that the creaminess...

1087
00:50:53,680 --> 00:50:56,000
Was there a joke in there?

1088
00:50:56,000 --> 00:50:57,520
Smashed it.
Straight over.

1089
00:50:57,520 --> 00:50:59,440
Smashed.
'Nduja' taste the butter or...?

1090
00:50:59,440 --> 00:51:00,600
Oh, 'nduja'!

1091
00:51:00,600 --> 00:51:02,240
And then, you say, "Nju-do." Yeah?
(LAUGHS)

1092
00:51:02,240 --> 00:51:04,360
Oh, you certainly do. (CHUCKLES)

1093
00:51:04,360 --> 00:51:06,040
Thank you, Beau.
Thank you.

1094
00:51:06,040 --> 00:51:07,920
Cheers, mate.
Thank you.

1095
00:51:27,840 --> 00:51:29,160
Wow, what a dish.

1096
00:51:31,320 --> 00:51:32,560
I think Beau has delivered

1097
00:51:32,560 --> 00:51:35,560
the most delicious dish so far

1098
00:51:35,560 --> 00:51:38,040
in his repertoire.

1099
00:51:40,880 --> 00:51:43,240
And he turned out a dish,

1100
00:51:43,240 --> 00:51:46,480
which I would pay a fortune
to enjoy.

1101
00:51:48,000 --> 00:51:51,240
It is unbelievable how precise,

1102
00:51:51,240 --> 00:51:55,440
how faultless this dish is.

1103
00:51:55,440 --> 00:51:58,600
The marron is 10 out of 10 -

1104
00:51:58,600 --> 00:52:00,120
the colours, the textures.

1105
00:52:00,120 --> 00:52:02,400
The smell is exemplary.

1106
00:52:02,400 --> 00:52:04,240
It is... You know what?

1107
00:52:04,240 --> 00:52:06,520
I'm going to take that
into my restaurant.

1108
00:52:06,520 --> 00:52:08,760
Ooh!
Perfect.
Yeah. That's it.

1109
00:52:09,840 --> 00:52:11,320
He's browned off his butter

1110
00:52:11,320 --> 00:52:12,960
so it gets that sweetness
and that depth,

1111
00:52:12,960 --> 00:52:16,440
but I don't think he's overdone it
on the nduja or the anchovy.

1112
00:52:16,440 --> 00:52:18,480
And I think he's tasted
everything together,

1113
00:52:18,480 --> 00:52:20,640
and it works an absolute treat.

1114
00:52:20,640 --> 00:52:23,960
Marron was spectacularly cooked.

1115
00:52:23,960 --> 00:52:27,640
Like, for a guy who's touched
that product once in his lifetime,

1116
00:52:27,640 --> 00:52:30,600
to pull it out like that and cook it
like that, that's special.

1117
00:52:30,600 --> 00:52:32,520
Really, really special.

1118
00:52:32,520 --> 00:52:35,200
I do feel like this
is showing evolution.

1119
00:52:35,200 --> 00:52:36,440
Mm.

1120
00:52:36,440 --> 00:52:39,360
So if this is Beau pushing himself,
I want more of it.

1121
00:52:43,720 --> 00:52:45,160
TIM: I'm so worried.

1122
00:52:45,160 --> 00:52:47,880
Today wasn't my best cook.

1123
00:52:47,880 --> 00:52:50,280
I'm really hoping
that this confit duck

1124
00:52:50,280 --> 00:52:51,680
is just falling off the bone.

1125
00:52:52,760 --> 00:52:54,640
Hey, Tim.
Hi, guys.

1126
00:53:05,080 --> 00:53:06,520
Tim, what did you cook?

1127
00:53:06,520 --> 00:53:09,920
Today, I've made you
confit duck maryland,

1128
00:53:09,920 --> 00:53:11,240
celeriac puree,

1129
00:53:11,240 --> 00:53:15,040
and there's some miso,
garlic, mushrooms,

1130
00:53:15,040 --> 00:53:19,480
shallots and asparagus
with a duck and pork jus.

1131
00:53:19,480 --> 00:53:22,920
Tim, you said you wanted to be more
relaxed and have fun today.

1132
00:53:22,920 --> 00:53:23,920
(CHUCKLES)

1133
00:53:23,920 --> 00:53:26,000
Do you feel like you were?
Not really.

1134
00:53:26,000 --> 00:53:27,760
(LAUGHS)
Not really.

1135
00:53:27,760 --> 00:53:29,160
Um...

1136
00:53:29,160 --> 00:53:32,040
It's hard going from saying
you're going to be relaxed,

1137
00:53:32,040 --> 00:53:35,920
and just knowing that this could
be the last dish that I cook

1138
00:53:35,920 --> 00:53:37,280
in this hallowed place.

1139
00:53:37,280 --> 00:53:38,960
The pressure does get to you.

1140
00:53:38,960 --> 00:53:41,200
You do get in your own head.

1141
00:53:41,200 --> 00:53:44,160
Were you like that the first time
in the competition?

1142
00:53:44,160 --> 00:53:45,880
Not really.

1143
00:53:45,880 --> 00:53:50,640
I want to get back to that bloke
'cause he was just loving life.

1144
00:53:50,640 --> 00:53:52,800
It's you, by the way.
That bloke is you.

1145
00:53:52,800 --> 00:53:55,400
I know, yeah.
He's in here somewhere.

1146
00:53:55,400 --> 00:53:57,520
He just needs to get out again.

1147
00:53:57,520 --> 00:53:59,200
You're an epic cook.

1148
00:53:59,200 --> 00:54:01,800
I hope we see you fight another day,
but let's see how it goes.

1149
00:54:01,800 --> 00:54:03,720
Finish your dish.
Thanks, mate.

1150
00:54:12,120 --> 00:54:13,720
Good on you, guys. Enjoy.
Thanks, Tim.

1151
00:54:13,720 --> 00:54:15,440
Thanks, Tim.
Thanks so much.

1152
00:54:22,640 --> 00:54:26,000
How do I want the duck to be
versus how I expect the duck to be

1153
00:54:26,000 --> 00:54:27,600
are two different things.

1154
00:54:28,640 --> 00:54:29,840
I'm worried about Tim.

1155
00:54:31,160 --> 00:54:32,520
Let's have a look.

1156
00:54:47,520 --> 00:54:48,560
Let's have a look.

1157
00:54:56,280 --> 00:54:58,760
Man, it's so tough.

1158
00:54:58,760 --> 00:55:01,360
Look here.
The fat hasn't rendered at all.

1159
00:55:08,520 --> 00:55:11,040
So hard to cut.

1160
00:55:11,040 --> 00:55:12,520
Oh.

1161
00:55:24,160 --> 00:55:25,640
The duck is a real problem.

1162
00:55:27,640 --> 00:55:31,080
It's so luxurious when you get
a perfect confit duck leg.

1163
00:55:31,080 --> 00:55:32,960
It's lollipop meat.
It's lol... Yeah.

1164
00:55:32,960 --> 00:55:35,120
But this is the opposite to that.

1165
00:55:35,120 --> 00:55:37,600
You can see the sinew in here.

1166
00:55:37,600 --> 00:55:40,600
It is literally like a rubber band.

1167
00:55:41,760 --> 00:55:44,160
It's impossible to break through.

1168
00:55:44,160 --> 00:55:47,920
Then I'm like... The celeriac puree,
so kind of muddled up

1169
00:55:47,920 --> 00:55:50,640
with the miso mushrooms
and the asparagus

1170
00:55:50,640 --> 00:55:54,120
that you don't get the real luxury
of the butter in there.

1171
00:55:54,120 --> 00:55:56,360
And the sauce,
just not balanced enough.

1172
00:55:56,360 --> 00:55:58,360
It's really sweet on the Madeira.

1173
00:56:00,120 --> 00:56:01,560
I'm super worried for him.

1174
00:56:04,720 --> 00:56:07,800
It is very dangerous, actually.

1175
00:56:07,800 --> 00:56:11,800
I think it's crazy to consider
doing a dish like this.

1176
00:56:13,200 --> 00:56:15,600
Duck confit, obviously, we know
is a massive mistake.

1177
00:56:15,600 --> 00:56:17,360
Confit is at least 90 minutes,

1178
00:56:17,360 --> 00:56:20,720
and before that, we need to keep
the legs in a salt and sugar,

1179
00:56:20,720 --> 00:56:24,000
at least to make sure we can cure
a little bit the meat.

1180
00:56:24,000 --> 00:56:26,000
And it's a shame that he missed

1181
00:56:26,000 --> 00:56:29,080
what is the most principal part
of the dish

1182
00:56:29,080 --> 00:56:32,840
is to confit in butter the duck.

1183
00:56:35,320 --> 00:56:38,480
I think when you proclaim something
that's so classic and that everyone

1184
00:56:38,480 --> 00:56:41,120
knows what the result needs to be,

1185
00:56:41,120 --> 00:56:42,560
there's nowhere to hide.

1186
00:56:48,360 --> 00:56:50,080
Well, a butter challenge -

1187
00:56:50,080 --> 00:56:53,600
it was always going
to deliver on good food, right?

1188
00:56:53,600 --> 00:56:57,680
A few of you brought us
the best dishes

1189
00:56:57,680 --> 00:57:00,800
that we've seen from you
in the competition so far.

1190
00:57:02,400 --> 00:57:06,760
Jamie, Beau, Samira,
your dishes were spot-on.

1191
00:57:06,760 --> 00:57:08,680
No notes. Keep it coming.

1192
00:57:08,680 --> 00:57:10,240
(APPLAUSE)

1193
00:57:14,080 --> 00:57:15,520
Oh, wow.

1194
00:57:21,400 --> 00:57:25,640
And, Sarah, I reckon
that was the best butter chicken

1195
00:57:25,640 --> 00:57:27,640
that some of us have ever had.
Wow.

1196
00:57:29,080 --> 00:57:30,560
You're all safe. Well done.

1197
00:57:36,680 --> 00:57:38,800
I wish that that was where
our day ended.

1198
00:57:41,480 --> 00:57:44,880
But as much as we hate this part,
we have to send one of you home.

1199
00:57:46,480 --> 00:57:48,120
If I call your name,

1200
00:57:48,120 --> 00:57:49,600
please step forward.

1201
00:57:51,840 --> 00:57:53,080
Ben.

1202
00:57:54,600 --> 00:57:55,720
And Tim.

1203
00:57:57,040 --> 00:57:58,240
Oh, my God.

1204
00:58:03,320 --> 00:58:07,080
Neither of you really nailed
your butter components.

1205
00:58:07,080 --> 00:58:08,720
And to add to that,

1206
00:58:08,720 --> 00:58:11,880
Ben, on their own,
your elements were OK,

1207
00:58:11,880 --> 00:58:14,360
but together, they didn't eat well.

1208
00:58:16,440 --> 00:58:19,040
Tim, you know
that a confit duck leg

1209
00:58:19,040 --> 00:58:20,480
should be pulling away from the bone.

1210
00:58:23,720 --> 00:58:26,480
But I'm gutted to say
that yours was very tough.

1211
00:58:28,560 --> 00:58:32,000
And sadly, your other elements
didn't come together either...

1212
00:58:34,680 --> 00:58:36,600
..which is why I'm so sorry,

1213
00:58:36,600 --> 00:58:38,320
you're going home.

1214
00:58:40,360 --> 00:58:41,400
Thanks, mate.

1215
00:58:45,400 --> 00:58:47,840
SOFIA: Tim, our boy from Ballarat,

1216
00:58:47,840 --> 00:58:49,440
you came here
to make your boys proud,

1217
00:58:49,440 --> 00:58:51,000
and you've done that and more.

1218
00:58:51,000 --> 00:58:52,640
You're truly an inspiration.

1219
00:58:52,640 --> 00:58:54,280
Thanks, Sof.

1220
00:58:54,280 --> 00:58:56,760
I never thought I'd have
the opportunity to cook

1221
00:58:56,760 --> 00:58:58,320
inside of this kitchen again,

1222
00:58:58,320 --> 00:59:00,360
so for that, I'm forever grateful.

1223
00:59:00,360 --> 00:59:04,480
And to be able to cook
alongside MasterChef royalty

1224
00:59:04,480 --> 00:59:06,120
is pretty special.

1225
00:59:07,640 --> 00:59:09,320
I'll catch up with these guys
for a beer soon.

1226
00:59:09,320 --> 00:59:12,080
We're not invited?
(LAUGHTER)

1227
00:59:12,080 --> 00:59:14,400
Any time. Any time, guys.

1228
00:59:14,400 --> 00:59:16,960
Thank you so much for your guidance,

1229
00:59:16,960 --> 00:59:18,920
encouragement and support.

1230
00:59:18,920 --> 00:59:21,240
Like, you guys are amazing.

1231
00:59:21,240 --> 00:59:23,840
Everyone knows you're one
of the nicest blokes

1232
00:59:23,840 --> 00:59:25,680
to ever set foot in this kitchen.

1233
00:59:25,680 --> 00:59:27,120
Just wear your heart on your sleeve.

1234
00:59:27,120 --> 00:59:29,240
And everybody here loves you
so much.

1235
00:59:29,240 --> 00:59:31,920
Oh, yes.
And you should be so proud.

1236
00:59:31,920 --> 00:59:33,640
But for now,
it's time to say goodbye.

1237
00:59:38,360 --> 00:59:40,360
Obviously, I'm devastated.

1238
00:59:40,360 --> 00:59:43,040
I didn't want to be going home
just yet,

1239
00:59:43,040 --> 00:59:45,840
but I've cooked some dishes
that I'm super proud of,

1240
00:59:45,840 --> 00:59:49,320
and I'm just so grateful
for the opportunity for Back To Win.

1241
00:59:49,320 --> 00:59:51,600
But, yeah, time to go back
to Ballarat.

1242
00:59:51,600 --> 00:59:53,400
See yous in Ballarat for a toastie.

1243
00:59:53,400 --> 00:59:54,640
(CHEERING AND APPLAUSE)

1244
00:59:54,640 --> 00:59:57,080
Give it up for Tim, everybody!

1245
00:59:57,080 --> 00:59:59,680
(CHEERING AND APPLAUSE)

1246
01:00:06,080 --> 01:00:08,600
ANNOUNCER: This week,
on MasterChef Australia...

1247
01:00:08,600 --> 01:00:11,040
Please welcome Sooshi Mango!

1248
01:00:11,040 --> 01:00:12,240
(CHEERING AND APPLAUSE)

1249
01:00:12,240 --> 01:00:13,960
..it's Viral Week.

1250
01:00:15,720 --> 01:00:19,000
King of FoodTok, Andy Cooks!
(CHEERING AND APPLAUSE)

1251
01:00:19,000 --> 01:00:20,160
Instagram -

1252
01:00:20,160 --> 01:00:21,800
four million followers.

1253
01:00:21,800 --> 01:00:24,360
TikTok - six million followers.

1254
01:00:24,360 --> 01:00:27,080
YouTube - over 3 billion views.

1255
01:00:27,080 --> 01:00:28,720
(EXCLAIMING)

1256
01:00:28,720 --> 01:00:30,720
Australia's Dessert Master...

1257
01:00:30,720 --> 01:00:33,240
SNEZ: Oh, my God.
(EXCLAIMING)

1258
01:00:33,240 --> 01:00:34,960
..John Demetrios!
(CHEERING AND APPLAUSE)

1259
01:00:34,960 --> 01:00:38,640
With inspiration
from social media superstars...

1260
01:00:38,640 --> 01:00:40,240
(GASPING)

1261
01:00:40,240 --> 01:00:42,680
..they could be one cook away

1262
01:00:42,680 --> 01:00:45,240
from a viral sensation.

1263
01:00:50,120 --> 01:00:52,120
Captions by Red Bee Media