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ANNOUNCER: Previously
on MasterChef Australia...

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They went head-to-head

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in an immunity cook off
for the ages.

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LAURA: The battle is on.
She's going down.

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She doesn't know it yet,
but she's going down.

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I thought we were friends!

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(BOTH LAUGH)

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And the winners battled it out...

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(GRUNTS)

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..to produce
pressure test-worthy masterpieces.

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JEAN-CHRISTOPHE:
Wow, wow, wow, wow, wow!

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With spectacular wins...

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Whoa!

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..for Depinder and Callum.

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SOFIA: Oh! Get out!

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(JUDGES LAUGH HAPPILY)
Then...

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Dough Fest!

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..Dough Fest delivered.

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THEO: Oh, my God! Dough Fest!
How good!

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JEAN-CHRISTOPHE:
This bread is perfect.

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SOFIA: It is so soft and pillowy.

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ANDY: That is so good.

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So good.

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

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AUDRA: Two, four, six, eight, nine.

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BEAU: Nine? Not bad odds.

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I'm actually quite looking forward
to cooking today

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and doing my thing.

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Me, too. Every day's a bonus now.
I know, right?

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Yeah.

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Black apron, elimination.

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I hate it, and I love it.

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It's a chance
to really push yourself.

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I get the best out of myself
when there's pressure.

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The reward is really big
if you get through.

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Thank you.

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But also, I don't want to go home.

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(APPLAUSE)

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One, two, three, four benches.
Four benches!

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Interesting.

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They're all counting to four.

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Definitely two rounds.

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Morning, all.

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CONTESTANTS: Morning.

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You are gonna need
a lot of energy today

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because this elimination is
stretching across two monster rounds.

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Declan.
Morning, mate.

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You're looking good.
Oh! Stop it!

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The blinds in your room,
they're gone.

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(LAUGHTER)

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Are you excited to have a day off,
mate, or what?

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Yeah. Any opportunity to get
a day off,

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but looking forward
to cheering these guys on today.

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Snez, you've been in
the most eliminations

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out of everyone here today.

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Really?
Yeah.

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Even Audra?

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Do you think the more you're in,
the easier it gets?

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I think more you're in,

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the more comfortable you get
in this kitchen

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and, you know, the more you cook
and produce some good dishes,

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you kind of start
believing in yourself.

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So I'm hoping I stay positive
afterward.

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Was I really
in the most eliminations?

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I'm afraid you have been,
but you're still here.

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Yeah!
Still here.

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Means you're a survivor.
Yeah.

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Theo, where is your head at today?

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My head's good.

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I got up this morning,
saw the sunrise.

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I'm excited to get to the next step.
I don't want to go home yet, so...

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Righto, let's get into it.

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What better way to do that
than with a very special guest?

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Oh!

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He left the corporate world
to chase his food dreams in 2010

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and hasn't looked back since.

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Today, he's one of the most
groundbreaking Malaysian chefs

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in the country.

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I know who he is.

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Whether it's street food
or fine dining,

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this chef can do it all.

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Please welcome from Ho Jiak...

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Whoo!
..it's Junda Khoo.

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(CHEERING AND APPLAUSE)

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AUDRA: Junda Khoo.

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What he brings to Malaysian cuisine,
to Australia, is so refreshing.

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Excellent.

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I'm from Singapore,
but there's so much similarity,

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and he's actually shared
with everybody the complexities

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of how these dishes are made.

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It's bomb.
Yeah?

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In winter,
they do this truffle mi goreng.

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Girl!
Hell yes. Yum.

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AUDRA: I'm guessing underneath
that cloche

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is something
that I will be familiar with.

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POH: Junda.
Yes.

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I see you come bearing gifts.

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I do.

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Can I tell you what it is now?
No, no, no.

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(ALL LAUGH)

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We'll get to that in a moment.

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So, as someone who was sent here

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by their parents
to get a good education...

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..how did you manage
that whole situation of, like,

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essentially hugely disappointing
your parents?

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I'm not a doctor,
let's just put it that way.

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I was, I think, 24

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and I just said, "You know what,
Dad? Let me try this."

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It was actually MasterChef
that made me decide

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to, uh, leave the banking industry
and pursue my passion in cooking.

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2009, my final year of uni,
the first MasterChef,

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I was watching it,
every single episode,

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because a fellow Malaysian
came runner-up that season.

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That was you.

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And the second season,

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another fellow Malaysian
actually went and won it.

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He goes by the name of Adam Liaw.

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And that was pretty much
when this whole MasterChef program

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incepted the idea into my head that,

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you know, cooks can actually become
great chefs, too.

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Listening to Junda's story,
it's really inspiring.

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He's shifted
out of the finance world

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and he's followed his passion,
and that's what I want to do.

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I want to move out of the world
that I'm in now,

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and it's exactly why
I'm in this competition.

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Right, Junda,

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obviously you've brought something
with you today.

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Yep, I did.

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Is it finally time?
It's time.

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OK. Alright, guys.

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This is my...

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..laksa bombs.

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Ooh!

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Yum!

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It's pretty much a ball of laksa
in a dumpling.

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Laksa. Yummy!

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Laksa bomb dumplings.
That's right up my alley.

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South-East Asian food.

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I can't imagine, like, the explosion
of flavour in your mouth

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when you bite into
one of those dumplings.

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Now, I bet you guys are itching
to taste this.

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Well, you're in luck.
Ooh!

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What?

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Because round one is a taste test.

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Each of you will be given
your own bowl of laksa

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with three bombs inside.

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One by one,
you'll taste Junda's dish

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and take it in turns
to guess the ingredients within.

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There are more than 40 ingredients
in that bowl.

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You heard that right.

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40.

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The first four cooks
to guess an ingredient incorrectly

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will be cooking in round two,

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where someone will be eliminated.

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Now we're going to
get you into guessing order,

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so grab a token from the bag.

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I do make laksa at home.

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I like to cheat through my laksa.

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I buy a red Thai curry paste
and take it from there.

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ANDY: OK. You've each got
a complete dish behind you

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for you to taste before your guess.

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You can move behind your plinths now.

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Andre,

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you're first up.

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Mm. I'm tasting salt.

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(ALL LAUGH)

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Yes, Andre.
Salt is correct.

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Brilliant.
Alright, Beau-y, it's your turn.

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BEAU: This dish smells amazing,
but tastes even better.

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It's got so much flavour in there.

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And it is a different take on laksa.

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But to me, there's some
real obvious ingredients

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in a lot of South-East Asian dishes.

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Coconut milk.

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Coconut milk is correct.

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Good job.
Thank you.

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Alana, you can taste your dish now.

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Bean shoots.

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Bean shoots are correct.
Yes!

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JAMIE: I'm definitely more nervous

181
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about having to cook
in the second round

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against only three other people.

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Um, oil.

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You are correct.

185
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Every time I've cooked for my spot
in this competition so far,

186
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there's always been eight, nine,
10, 11 people.

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Garlic.
Garlic is correct.

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OK.

189
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My strategy
going into this taste test

190
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is just say what you see.

191
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Crispy shallot.

192
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Fried shallots are in this dish.

193
00:09:05,600 --> 00:09:07,880
I'm hoping that my knowledge is
enough to get me through.

194
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I really don't want to be cooking
in that second round.

195
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Dried shrimp.

196
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Audra...

197
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..dried shrimp is correct.

198
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JEAN-CHRISTOPHE:
Ben, it's your turn.

199
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I'm trying to look
if I can see ingredients.

200
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There's this beautiful aroma.

201
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It's just extraordinary

202
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how much flavour
has gone into this dish.

203
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Wow. That's good.

204
00:09:34,320 --> 00:09:36,000
I'm gonna say chilli.

205
00:09:37,200 --> 00:09:38,600
Chilli is correct.

206
00:09:41,560 --> 00:09:44,280
I pick up a little bit of greenery
that I see.

207
00:09:44,280 --> 00:09:46,080
I put it in my mouth.

208
00:09:46,080 --> 00:09:47,200
What are you thinking, mate?

209
00:09:47,200 --> 00:09:48,520
Um...

210
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Mint.

211
00:09:58,920 --> 00:10:00,960
Theo...

212
00:10:00,960 --> 00:10:03,160
..mint is correct.

213
00:10:05,960 --> 00:10:08,560
Hopefully it doesn't come around
to me again.

214
00:10:08,560 --> 00:10:10,920
That's one complete round
of guessing.

215
00:10:10,920 --> 00:10:12,720
We're moving on to round two.

216
00:10:16,040 --> 00:10:17,240
Lemongrass.

217
00:10:17,240 --> 00:10:19,840
Correct.
Ah. (LAUGHS)

218
00:10:21,240 --> 00:10:23,600
There's so many ingredients.

219
00:10:23,600 --> 00:10:25,280
You've got to make the actual paste,

220
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which is where you use
the lemongrass, the shrimp paste.

221
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Shrimp paste.
And that's correct.

222
00:10:30,240 --> 00:10:31,640
Thank you.

223
00:10:31,640 --> 00:10:33,720
I'm going to go water.
And that's correct.

224
00:10:33,720 --> 00:10:35,800
Thank you.
You've got to make these dumplings.

225
00:10:35,800 --> 00:10:37,840
So I'll go for flour.

226
00:10:37,840 --> 00:10:39,920
Flour is correct.

227
00:10:39,920 --> 00:10:41,480
Samira, it's your turn.

228
00:10:41,480 --> 00:10:44,560
I'm feeling really confident
at this point.

229
00:10:44,560 --> 00:10:46,720
Um...shallots?

230
00:10:48,680 --> 00:10:51,760
Is that what we call them?
The little red onions? Yeah.

231
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Fresh, not fried.

232
00:10:55,640 --> 00:10:58,840
Every recipe I've ever seen
in the past,

233
00:10:58,840 --> 00:11:00,480
they've always used shallots.

234
00:11:00,480 --> 00:11:02,440
Samira...

235
00:11:02,440 --> 00:11:03,880
..there's only fried shallots,

236
00:11:03,880 --> 00:11:06,240
not fresh shallots in this dish.

237
00:11:06,240 --> 00:11:07,560
OK.
I'm sorry, Samira.

238
00:11:07,560 --> 00:11:09,120
Your answer is incorrect.

239
00:11:10,600 --> 00:11:12,440
I am really frustrated right now.

240
00:11:12,440 --> 00:11:14,560
I still have at least
another five, six ingredients

241
00:11:14,560 --> 00:11:15,920
I could mention.

242
00:11:17,040 --> 00:11:18,520
Jamie, it's your turn to guess.

243
00:11:20,200 --> 00:11:24,520
JAMIE: At the end of cooking
nearly all South-East Asian cuisine,

244
00:11:24,520 --> 00:11:27,480
you balance it out
using generally three things.

245
00:11:29,840 --> 00:11:31,960
Sugar, probably in there.

246
00:11:31,960 --> 00:11:34,520
We'll leave that for next time
in case someone doesn't think of it.

247
00:11:34,520 --> 00:11:36,280
Lime, probably in there.

248
00:11:36,280 --> 00:11:37,440
We'll leave that for next time

249
00:11:37,440 --> 00:11:39,080
because someone
might not think of it.

250
00:11:39,080 --> 00:11:41,360
The last one that I think is
probably the first thing

251
00:11:41,360 --> 00:11:43,480
on a lot of people's minds,

252
00:11:43,480 --> 00:11:45,600
'cause you can actually taste this

253
00:11:45,600 --> 00:11:47,640
intense umami fishiness...

254
00:11:47,640 --> 00:11:49,720
I'm gonna go fish sauce.

255
00:11:53,520 --> 00:11:55,240
It's got to be there, right?

256
00:11:56,360 --> 00:11:58,160
Jamie...

257
00:11:58,160 --> 00:12:00,120
..I'm sorry,
there's no fish sauce in this dish.

258
00:12:00,120 --> 00:12:02,640
Oh...

259
00:12:02,640 --> 00:12:04,160
Bad luck, mate.
Whoa!

260
00:12:06,000 --> 00:12:07,600
Jamie, of all people.

261
00:12:07,600 --> 00:12:10,920
I mean, I think Jamie's got
such a strong palate as well.

262
00:12:10,920 --> 00:12:13,840
And he's so familiar
with South-East Asian flavours.

263
00:12:13,840 --> 00:12:15,800
I could potentially get it wrong,
too.

264
00:12:17,120 --> 00:12:20,080
As you can see, it's getting harder.

265
00:12:21,920 --> 00:12:23,960
Audra, it's your guess.

266
00:12:26,880 --> 00:12:29,240
It's killing me
to have to dissect the dumplings

267
00:12:29,240 --> 00:12:31,520
and analyse it to the T,

268
00:12:31,520 --> 00:12:33,120
when all I really want to do

269
00:12:33,120 --> 00:12:36,680
is just eat those dumplings
and enjoy it.

270
00:12:37,680 --> 00:12:40,000
Because this is Junda's special,

271
00:12:40,000 --> 00:12:42,840
you have no idea
what other elements

272
00:12:42,840 --> 00:12:44,800
he's packed into that dumpling.

273
00:12:44,800 --> 00:12:46,600
I'm not sure.

274
00:12:46,600 --> 00:12:49,280
What could he have put into
that dumpling next?

275
00:12:51,000 --> 00:12:53,600
JEAN-CHRISTOPHE:
Audra, we need your guess, please.

276
00:13:04,640 --> 00:13:08,000
Junda's pulled this together
so incredibly well.

277
00:13:08,000 --> 00:13:10,880
Laksa in a dumpling,
I mean, beautiful.

278
00:13:12,200 --> 00:13:14,120
But the first four
that gets it wrong

279
00:13:14,120 --> 00:13:15,960
will go into round two.

280
00:13:15,960 --> 00:13:18,440
Audra, we need a guess, please.

281
00:13:19,440 --> 00:13:20,760
I'm gonna go, um...

282
00:13:21,920 --> 00:13:24,600
..laksa leaves.
Vietnamese...Vietnamese mint.

283
00:13:26,080 --> 00:13:28,480
Audra, laksa mint,

284
00:13:28,480 --> 00:13:30,320
also known as Vietnamese mint,

285
00:13:30,320 --> 00:13:31,600
is correct.

286
00:13:34,480 --> 00:13:37,480
There are apparently
40 ingredients in it.

287
00:13:37,480 --> 00:13:39,520
Uh, chicken?
Chicken is correct.

288
00:13:39,520 --> 00:13:41,480
Theo, it's time for your guess.

289
00:13:41,480 --> 00:13:43,320
Galangal.
Correct.

290
00:13:45,800 --> 00:13:46,880
Round three.

291
00:13:46,880 --> 00:13:49,680
Nearly halfway through
the ingredients.

292
00:13:49,680 --> 00:13:51,040
Lime.
Correct.

293
00:13:51,040 --> 00:13:54,480
We're all, like,
quite well-rounded cooks and chefs.

294
00:13:54,480 --> 00:13:56,640
Ginger.
Ginger is correct.

295
00:13:56,640 --> 00:13:59,280
But it's getting intense now.

296
00:13:59,280 --> 00:14:00,520
Coriander.

297
00:14:00,520 --> 00:14:01,720
You are correct.
Thank you.

298
00:14:03,000 --> 00:14:05,400
Cumin.
Snez...

299
00:14:05,400 --> 00:14:06,600
..cumin is in this dish.

300
00:14:06,600 --> 00:14:07,960
So you are correct.

301
00:14:08,960 --> 00:14:10,760
I'm sitting up here,

302
00:14:10,760 --> 00:14:12,640
I can't believe how many's inside.

303
00:14:12,640 --> 00:14:14,800
Audra, it's your guess.

304
00:14:16,840 --> 00:14:17,920
AUDRA: Round three,

305
00:14:17,920 --> 00:14:20,240
it's really getting harder
to identify the ingredients.

306
00:14:20,240 --> 00:14:21,640
All the obvious ones are gone.

307
00:14:21,640 --> 00:14:25,520
But one that no one
has said anything about...

308
00:14:25,520 --> 00:14:27,640
It's all in the colour of the broth.

309
00:14:27,640 --> 00:14:29,720
I'm going with turmeric.

310
00:14:29,720 --> 00:14:31,120
Turmeric is correct.

311
00:14:35,160 --> 00:14:37,400
Got a feeling that was
what you were going to go with, Ben?

312
00:14:37,400 --> 00:14:39,040
One of them. One of the one.

313
00:14:40,360 --> 00:14:42,080
Sorry.
That's alright.

314
00:14:42,080 --> 00:14:43,520
Ben...

315
00:14:43,520 --> 00:14:44,960
..it's time for your guess.

316
00:14:47,840 --> 00:14:49,360
I'm going to say rice noodles.

317
00:14:51,640 --> 00:14:52,840
Rice noodles is correct.

318
00:14:55,040 --> 00:14:56,640
Oh, Jesus.

319
00:14:58,560 --> 00:15:02,600
I've guessed correctly twice.
I just need to hold tight now.

320
00:15:02,600 --> 00:15:05,120
I'm tasting the sambal on top.

321
00:15:05,120 --> 00:15:08,600
I know that tamarind
goes into a lot of sambals,

322
00:15:08,600 --> 00:15:10,200
but it's hard to taste now.

323
00:15:12,200 --> 00:15:13,800
Everything's hot,

324
00:15:13,800 --> 00:15:15,240
it's quite spicy,

325
00:15:15,240 --> 00:15:17,600
and there's not many
ingredients left.

326
00:15:17,600 --> 00:15:19,600
I'm going to take a strategic guess.

327
00:15:19,600 --> 00:15:21,040
Tamarind.

328
00:15:22,160 --> 00:15:23,800
Theo...

329
00:15:23,800 --> 00:15:26,280
..tamarind is incorrect.

330
00:15:26,280 --> 00:15:28,600
(SIGHS) Damn.

331
00:15:28,600 --> 00:15:32,360
You'll be cooking in round two
alongside Jamie and Samira.

332
00:15:33,880 --> 00:15:36,080
(GRUNTS) Can't believe it.

333
00:15:36,080 --> 00:15:37,720
Ah, I'm devastated.

334
00:15:37,720 --> 00:15:40,760
Like, I do not want to go home.
This is so hard.

335
00:15:40,760 --> 00:15:43,480
There's only gonna be four of us
in this elimination now,

336
00:15:43,480 --> 00:15:46,880
and the odds are against me,
so, yeah, it's scary.

337
00:15:48,760 --> 00:15:50,960
We're in the fourth round
of guessing,

338
00:15:50,960 --> 00:15:53,760
and we're looking for one more spot
in round two.

339
00:15:57,760 --> 00:15:59,560
Sugar.

340
00:15:59,560 --> 00:16:02,000
And that is correct.
(LAUGHS)

341
00:16:02,000 --> 00:16:03,560
SOFIA: You're up, Beau.

342
00:16:07,000 --> 00:16:08,320
I have a great palate.

343
00:16:08,320 --> 00:16:10,480
I think that's what's helped me
in this competition.

344
00:16:12,640 --> 00:16:13,920
And I'm feeling pretty confident

345
00:16:13,920 --> 00:16:16,760
'cause I've still got
quite a few solid ones in my bank.

346
00:16:18,000 --> 00:16:19,560
Chicken stock.

347
00:16:22,400 --> 00:16:24,960
Beau, unfortunately...

348
00:16:24,960 --> 00:16:26,800
..chicken stock is incorrect.

349
00:16:28,560 --> 00:16:29,760
So, unfortunately,

350
00:16:29,760 --> 00:16:33,520
you will be cooking in round two
next to Theo, Jamie and Samira.

351
00:16:33,520 --> 00:16:35,960
Sorry, mate.
Roger that.

352
00:16:35,960 --> 00:16:38,760
It's a tough one
'cause you are facing elimination.

353
00:16:38,760 --> 00:16:40,800
This is my first time
in the bottom four.

354
00:16:40,800 --> 00:16:41,920
Disappointing.

355
00:16:41,920 --> 00:16:43,680
But, you know,
I need to deal with it

356
00:16:43,680 --> 00:16:45,640
and cook my heart out
in the next round.

357
00:17:02,880 --> 00:17:06,320
Samira, Jamie, Theo and Beau,

358
00:17:06,320 --> 00:17:08,200
your place in this competition

359
00:17:08,200 --> 00:17:11,320
now comes down to
what you cook in this round.

360
00:17:13,240 --> 00:17:16,640
You need to bring us
your own flavourful dish

361
00:17:16,640 --> 00:17:20,960
using any of the ingredients
in Junda's laksa bomb.

362
00:17:23,720 --> 00:17:27,280
We're giving you 75 minutes.

363
00:17:27,280 --> 00:17:29,200
The dish that impresses us the least

364
00:17:29,200 --> 00:17:31,720
will mean the end of the road
for one of you.

365
00:17:34,080 --> 00:17:37,240
We know that this is getting harder
and harder

366
00:17:37,240 --> 00:17:40,000
in every single challenge,

367
00:17:40,000 --> 00:17:41,840
but think outside the box.

368
00:17:41,840 --> 00:17:43,200
Clear that head.

369
00:17:43,200 --> 00:17:46,600
You saw what Junda was capable
of doing with these ingredients.

370
00:17:46,600 --> 00:17:48,160
Now it's up to you

371
00:17:48,160 --> 00:17:50,600
to create something
absolutely dynamite.

372
00:17:52,360 --> 00:17:54,720
There's plenty of good stuff
to play with.

373
00:17:54,720 --> 00:17:56,280
It's your time to shine.

374
00:17:58,040 --> 00:17:59,440
Junda, do you want to kick them off?

375
00:17:59,440 --> 00:18:02,520
Guys, your time starts now.
Come on.

376
00:18:06,160 --> 00:18:08,000
WOMAN: Yes! Go, guys!

377
00:18:08,000 --> 00:18:11,840
Like a ginormous mystery box.
It is.

378
00:18:14,720 --> 00:18:15,800
THEO: This challenge,

379
00:18:15,800 --> 00:18:17,640
there's a lot of flavours
that I can use.

380
00:18:17,640 --> 00:18:19,240
I see some flour up there.

381
00:18:19,240 --> 00:18:21,200
Yeah, really nice choice of
ingredients, Theo.

382
00:18:21,200 --> 00:18:22,840
Thank you very much.

383
00:18:22,840 --> 00:18:25,080
Junda's really inspire me

384
00:18:25,080 --> 00:18:28,040
to make something amazing
from his culture,

385
00:18:28,040 --> 00:18:30,640
but also with my passion,
with bread.

386
00:18:30,640 --> 00:18:32,120
LAURA: What are you making, Theo?

387
00:18:32,120 --> 00:18:35,840
Ah, it's called, um,
murtabak...murtabak.

388
00:18:35,840 --> 00:18:37,960
Oh, yes!

389
00:18:37,960 --> 00:18:41,280
Murtabak,
it's a traditional Malaysian dish,

390
00:18:41,280 --> 00:18:42,960
like a spanakopita-type vibe,

391
00:18:42,960 --> 00:18:48,800
where it's a folded sort of dough
and it's got a beautiful filling,

392
00:18:48,800 --> 00:18:51,080
and you've got a dipping sauce.

393
00:18:51,080 --> 00:18:53,320
A bit stressed out
because it's the second round,

394
00:18:53,320 --> 00:18:55,240
but I'm really excited
to be cooking for Junda

395
00:18:55,240 --> 00:18:57,920
because he's made the career change
that I want to make,

396
00:18:57,920 --> 00:19:00,320
from being in a different industry
to being a chef.

397
00:19:00,320 --> 00:19:02,880
I want to make my move
from the trade world

398
00:19:02,880 --> 00:19:04,320
into being a baker.

399
00:19:04,320 --> 00:19:06,840
So this just lends itself
so well to me.

400
00:19:08,400 --> 00:19:11,680
Hopefully I can impress him
as he impressed me.

401
00:19:17,000 --> 00:19:20,240
Junda, so good to have you here.
Thank you.

402
00:19:20,240 --> 00:19:22,280
What are you hoping to see?

403
00:19:22,280 --> 00:19:26,720
Seeing whether they can actually use
as many of the ingredients.

404
00:19:26,720 --> 00:19:29,760
They're all different, right,
if you see a whole range.

405
00:19:29,760 --> 00:19:32,280
I feel like
there's a lot to work with here.

406
00:19:32,280 --> 00:19:34,760
Huge.
Eight or 10 different spices.

407
00:19:34,760 --> 00:19:37,960
You can easily make a curry paste
or a laksa paste,

408
00:19:37,960 --> 00:19:39,320
or even a sambal paste

409
00:19:39,320 --> 00:19:41,040
where you could just grill
the prawns.

410
00:19:43,240 --> 00:19:46,200
Jean-Christophe, like,
it's not screaming French,

411
00:19:46,200 --> 00:19:47,800
but what would you kind of do

412
00:19:47,800 --> 00:19:50,200
if you found yourself
in round two with this pantry?

413
00:19:50,200 --> 00:19:53,200
Funnily enough, I was thinking
of doing a pot-au-feu,

414
00:19:53,200 --> 00:19:55,800
but instead of using the ingredients
for pot-au-feu,

415
00:19:55,800 --> 00:19:57,760
I would be using coconut initially.

416
00:19:59,280 --> 00:20:01,960
There is so much. We're talking
about 40 other ingredients.

417
00:20:01,960 --> 00:20:03,560
Yeah.
SOFIA: Yeah.

418
00:20:03,560 --> 00:20:06,720
Easy.
The big, like, elephant in the room

419
00:20:06,720 --> 00:20:08,920
that is not here is the fish sauce.
Yeah.

420
00:20:08,920 --> 00:20:11,160
Like, I think everyone thought
that there would be fish sauce.

421
00:20:11,160 --> 00:20:13,200
It's going to be interesting
to see where they go

422
00:20:13,200 --> 00:20:15,600
and then where they end up.

423
00:20:15,600 --> 00:20:17,800
Can you chuck me some ginger?
Yeah, mate. What do you need?

424
00:20:17,800 --> 00:20:19,200
Yeah. Just one. Thanks.

425
00:20:23,720 --> 00:20:27,000
LAURA: Jamie, you've got tongs
in your basket you could use.

426
00:20:27,000 --> 00:20:28,920
Just saying.
It's alright. Thank you, though.

427
00:20:30,160 --> 00:20:32,320
What are you making?
Khao soi.

428
00:20:32,320 --> 00:20:33,520
Ooh, nice.

429
00:20:35,320 --> 00:20:37,840
Northern Thai coconut curry,

430
00:20:37,840 --> 00:20:38,880
beautiful broth,

431
00:20:38,880 --> 00:20:40,520
lots of roasty flavours.

432
00:20:40,520 --> 00:20:42,600
Egg noodles. Crunchy egg noodles.

433
00:20:42,600 --> 00:20:44,200
Yum.
You know, I think khao soi,

434
00:20:44,200 --> 00:20:46,800
for those of us that know it,
really do love it.

435
00:20:46,800 --> 00:20:50,640
Um, so with the ingredients
that we've got on offer...

436
00:20:50,640 --> 00:20:54,240
My strategy today is to really
showcase South-East Asian cuisine.

437
00:20:55,800 --> 00:20:59,000
But even though this isn't
the first time I've made khao soi,

438
00:20:59,000 --> 00:21:01,400
there are key ingredients missing.

439
00:21:01,400 --> 00:21:04,080
And when it's a dish
that people know really well...

440
00:21:05,280 --> 00:21:07,760
..expectations go up.

441
00:21:07,760 --> 00:21:10,040
Jamie.
Hello.

442
00:21:10,040 --> 00:21:11,720
Hey, mate. How are you?
Hello. How are you?

443
00:21:11,720 --> 00:21:14,280
Looks very Asian on this bench.
Absolutely.

444
00:21:14,280 --> 00:21:17,560
Um, I'm doing a little play
on khao soi.

445
00:21:17,560 --> 00:21:19,240
Ah-ha!
It's my favourite.

446
00:21:19,240 --> 00:21:21,560
That beautiful warming spice
from being so far to the north.

447
00:21:21,560 --> 00:21:22,720
Yep, yep.

448
00:21:22,720 --> 00:21:25,160
We don't have every ingredient
that I need.

449
00:21:25,160 --> 00:21:26,600
All... So much of South-East Asian,

450
00:21:26,600 --> 00:21:29,160
it's just about getting
all the...all that balance.

451
00:21:29,160 --> 00:21:31,000
Yeah. I'd love some fish sauce.

452
00:21:32,720 --> 00:21:34,840
But I'm going to roast off
a little bit of belacan,

453
00:21:34,840 --> 00:21:36,440
mix that with a little bit of water.
Yep.

454
00:21:36,440 --> 00:21:38,240
Try and get some of that
fish-sauce reminiscence.

455
00:21:39,680 --> 00:21:41,440
I guess it's a different
kind of saltiness.

456
00:21:43,000 --> 00:21:45,480
Alright. Good luck, Jamie.
Thank you so much.

457
00:21:45,480 --> 00:21:47,440
Thank you. Good luck.

458
00:21:47,440 --> 00:21:49,400
The one thing that is probably going

459
00:21:49,400 --> 00:21:51,800
to be ideal to balancing this dish
is fish sauce.

460
00:21:53,120 --> 00:21:55,000
I brought it up first.

461
00:21:55,000 --> 00:21:56,640
Maybe I shouldn't have.

462
00:21:58,280 --> 00:22:00,960
If it doesn't taste the way
it's supposed to...

463
00:22:02,600 --> 00:22:04,400
..I'm going home.

464
00:22:12,640 --> 00:22:15,160
OK, guys, one hour to go!

465
00:22:15,160 --> 00:22:17,480
(CHEERING AND APPLAUSE)

466
00:22:20,800 --> 00:22:22,440
BEN: Go, Samira!

467
00:22:23,600 --> 00:22:26,280
Round two challenge -
we need to create our own dish

468
00:22:26,280 --> 00:22:29,360
using the ingredients
that are in Junda's laksa bomb.

469
00:22:31,280 --> 00:22:32,600
JEAN-CHRISTOPHE: Tiger prawns.

470
00:22:33,760 --> 00:22:36,080
What about a kebab
with the lemongrass?

471
00:22:36,080 --> 00:22:37,280
Ooh!

472
00:22:37,280 --> 00:22:39,080
Yeah.
On the hibachi.

473
00:22:39,080 --> 00:22:40,400
Yes.

474
00:22:41,400 --> 00:22:43,160
SAMIRA: Big difference
between Middle Eastern food

475
00:22:43,160 --> 00:22:44,440
and Malaysian food.

476
00:22:44,440 --> 00:22:47,040
Malaysian food uses
lots of aromatics

477
00:22:47,040 --> 00:22:49,200
that are really strong and powerful.

478
00:22:49,200 --> 00:22:51,840
Like, you've got their lemongrass,
their star-anise.

479
00:22:53,080 --> 00:22:56,040
We use a lot of spices, yes,
but lots of vegetables,

480
00:22:56,040 --> 00:22:57,840
lots of rice.

481
00:22:57,840 --> 00:23:01,280
I'm just going to have to focus
on what's in front of me.

482
00:23:01,280 --> 00:23:03,040
I love to create recipes.

483
00:23:03,040 --> 00:23:05,400
Samira.
Hello.

484
00:23:05,400 --> 00:23:07,240
Are you going with your heritage...
No.

485
00:23:07,240 --> 00:23:09,560
..or are you leaning
into the South-East Asian?

486
00:23:09,560 --> 00:23:12,160
I'm going with Turkish instead.
Yeah? Amazing.

487
00:23:12,160 --> 00:23:14,480
So, not even my own heritage,
You know kofta?

488
00:23:14,480 --> 00:23:15,720
Yes.
Yes?

489
00:23:15,720 --> 00:23:17,280
So it's a Turkish version.

490
00:23:17,280 --> 00:23:20,720
It's made out of chicken,
herbs and spices.

491
00:23:20,720 --> 00:23:22,800
Yep.
So, I'm going to lightly
pan-fry that.

492
00:23:22,800 --> 00:23:24,440
And then, we're going
to be rolling them out

493
00:23:24,440 --> 00:23:26,680
in the eggplant
and then barbecuing it.

494
00:23:26,680 --> 00:23:28,880
So you've got quite a few ingredients
missing.

495
00:23:28,880 --> 00:23:31,840
Ah, I'm missing rice,
I'm missing yeast,

496
00:23:31,840 --> 00:23:33,920
I'm missing olive oil...
I knew you'd be missing the rice.

497
00:23:33,920 --> 00:23:35,960
..butter, ghee.
I wish you the best of luck.

498
00:23:35,960 --> 00:23:37,200
(LAUGHS)

499
00:23:37,200 --> 00:23:40,320
I don't like to cook by the books.

500
00:23:40,320 --> 00:23:42,800
I don't follow recipes.
I like to just freestyle.

501
00:23:44,440 --> 00:23:46,880
Kofta - traditionally,
it's made with red meat,

502
00:23:46,880 --> 00:23:48,600
parsley and onion.

503
00:23:48,600 --> 00:23:50,440
Today, I'm using chicken.

504
00:23:50,440 --> 00:23:52,280
The Turkish version has caul fat,

505
00:23:52,280 --> 00:23:54,560
the fat that sits
around the stomach area.

506
00:23:54,560 --> 00:23:55,760
It protects the food

507
00:23:55,760 --> 00:23:59,560
but then pretty much disappears
as you barbecue it.

508
00:23:59,560 --> 00:24:01,040
But there's no caul fat, so...

509
00:24:02,680 --> 00:24:04,920
Only thing I'm worried about
the chicken is

510
00:24:04,920 --> 00:24:06,440
that it becomes a bit too dry.

511
00:24:06,440 --> 00:24:09,240
So that's why I mixed thighs
plus breast together

512
00:24:09,240 --> 00:24:11,200
to help keep it moist.

513
00:24:11,200 --> 00:24:13,320
I'll be using
all the spices available.

514
00:24:13,320 --> 00:24:16,400
Lots of aromats and flavours.

515
00:24:16,400 --> 00:24:17,960
JEAN-CHRISTOPHE: Good flavours.

516
00:24:19,440 --> 00:24:21,720
When I'm doing large serving sizes,

517
00:24:21,720 --> 00:24:25,840
I like to have rice as my base,
or breads.

518
00:24:25,840 --> 00:24:28,160
With these ingredients,
I could make bread,

519
00:24:28,160 --> 00:24:30,240
but to be honest,

520
00:24:30,240 --> 00:24:34,040
I don't want to go
in this crazy frame of trying

521
00:24:34,040 --> 00:24:36,240
to do too much in such little time.

522
00:24:39,320 --> 00:24:40,680
Let's go with...

523
00:24:41,880 --> 00:24:44,840
DEPINDER: Way to go, Beau-zy!
What are you making, Beau?

524
00:24:44,840 --> 00:24:47,920
Lemongrass chicken skewers
on the hibachi.

525
00:24:47,920 --> 00:24:49,680
Beautiful.
A little bit of a sauce.

526
00:24:49,680 --> 00:24:51,280
Roti. Fresh herbs.
Yeah.

527
00:24:51,280 --> 00:24:52,920
Nice.
Yep.

528
00:24:54,120 --> 00:24:56,280
This is a big dish to do
in 75 minutes.

529
00:24:56,280 --> 00:24:58,080
I mean, roti bread,

530
00:24:58,080 --> 00:25:00,560
you probably want it to rest
a little bit longer,

531
00:25:00,560 --> 00:25:01,800
but hopefully it's still good.

532
00:25:03,240 --> 00:25:04,880
I love anything on a skewer,
to be honest,

533
00:25:04,880 --> 00:25:06,640
and lemongrass chicken
is one of those things.

534
00:25:06,640 --> 00:25:08,200
I'd normally do it with beef...

535
00:25:09,320 --> 00:25:11,560
..but I'm going to get
a lot of flavour in this dish

536
00:25:11,560 --> 00:25:13,800
by using as many spices as I can.

537
00:25:15,280 --> 00:25:17,320
I'm very confident
with Asian flavours.

538
00:25:17,320 --> 00:25:19,920
I do understand how to balance
different spices

539
00:25:19,920 --> 00:25:21,320
and different elements,

540
00:25:21,320 --> 00:25:24,080
so I think the judges
might underestimate me

541
00:25:24,080 --> 00:25:25,280
on this next round.

542
00:25:26,360 --> 00:25:28,040
Beau-eee!
Hello.

543
00:25:28,040 --> 00:25:30,160
OK, so I've got some roti bread.
JUNDA: Nice.

544
00:25:30,160 --> 00:25:32,040
I can see.
That's gonna be the carb.

545
00:25:32,040 --> 00:25:36,080
Yeah.
I'm going to do some, like,
lemongrass chicken satay.

546
00:25:37,320 --> 00:25:38,680
Yeah.
Ooh.

547
00:25:38,680 --> 00:25:41,240
And then I'll make, like,
a spicy coconut...a thicker sauce.

548
00:25:41,240 --> 00:25:42,840
Satay sauce?
Almost like a peanut sauce,

549
00:25:42,840 --> 00:25:44,160
but without the peanuts.

550
00:25:44,160 --> 00:25:46,640
What are you thinking in terms
of the base of the sauce?

551
00:25:46,640 --> 00:25:48,040
Because if you don't have peanuts

552
00:25:48,040 --> 00:25:50,360
to thicken it and give it
that richness...

553
00:25:50,360 --> 00:25:53,360
So I'm going to try and use
a lot of onion and ginger,

554
00:25:53,360 --> 00:25:56,480
and then I'll use some candlenuts
to just thicken it up a little bit.

555
00:25:58,120 --> 00:26:01,440
Junda, would you...would you make
a satay sauce without peanuts?

556
00:26:02,800 --> 00:26:03,960
Ah, yes.

557
00:26:03,960 --> 00:26:05,120
He actually gave away the answer.

558
00:26:05,120 --> 00:26:06,600
Candlenuts?

559
00:26:06,600 --> 00:26:07,960
Can't say, right?

560
00:26:07,960 --> 00:26:09,400
(ALL LAUGH)

561
00:26:10,720 --> 00:26:13,280
It's a tough one
'cause you are facing elimination.

562
00:26:16,560 --> 00:26:18,240
And no peanuts on the table,

563
00:26:18,240 --> 00:26:21,960
and I'm making a satay sauce
with candlenuts.

564
00:26:21,960 --> 00:26:24,960
It is obvious to me
because satay just relates

565
00:26:24,960 --> 00:26:27,800
to, um, meat cooked on a stick.

566
00:26:27,800 --> 00:26:31,280
Candlenuts are something that a lot
of people aren't familiar with.

567
00:26:31,280 --> 00:26:34,920
Candlenuts are not used
in Australian cooking at all.

568
00:26:34,920 --> 00:26:37,760
Our equivalent would be macadamia,

569
00:26:37,760 --> 00:26:39,440
but it's still very different.

570
00:26:41,360 --> 00:26:44,280
So, I think it's a chance
for me to showcase it.

571
00:26:44,280 --> 00:26:46,800
I do actually know a little bit
about Asian food.

572
00:26:52,000 --> 00:26:54,680
There is no time to 're-laksa'!

573
00:26:54,680 --> 00:26:56,160
(LAUGHS)

574
00:26:56,160 --> 00:26:57,800
40 minutes to go!

575
00:26:57,800 --> 00:26:59,720
(CHEERING AND APPLAUSE)

576
00:27:01,600 --> 00:27:03,240
Very clever.

577
00:27:03,240 --> 00:27:06,000
Very clever.
(LAUGHS)

578
00:27:09,120 --> 00:27:10,840
With this abundance of ingredients,

579
00:27:10,840 --> 00:27:12,600
I'm making khao soi -

580
00:27:12,600 --> 00:27:16,400
coconut curry with chicken
from the north of Thailand.

581
00:27:16,400 --> 00:27:18,520
Yeah, yum.
DECLAN: Nice.

582
00:27:20,160 --> 00:27:21,880
My curry paste is now done.

583
00:27:21,880 --> 00:27:25,040
That's going to be added
into some broken coconut cream,

584
00:27:25,040 --> 00:27:26,640
the basis for our curry broth.

585
00:27:27,800 --> 00:27:30,200
It's all about braising this chicken

586
00:27:30,200 --> 00:27:34,000
as slowly as we can to make sure
all that flavour penetrates.

587
00:27:34,000 --> 00:27:36,600
But I know in the back of my mind
that I'm going to have

588
00:27:36,600 --> 00:27:38,240
to balance this broth at the end...

589
00:27:39,640 --> 00:27:41,080
..without using fish sauce.

590
00:27:43,160 --> 00:27:45,040
Belacan is a fermented shrimp paste

591
00:27:45,040 --> 00:27:47,400
that goes into
a lot of South-East Asian cooking.

592
00:27:47,400 --> 00:27:50,240
It's really earthy
and rich and umami.

593
00:27:51,880 --> 00:27:55,360
I'm making up this belacan
and water mix to substitute.

594
00:27:55,360 --> 00:27:57,440
It's just a little bit more intense
than fish sauce,

595
00:27:57,440 --> 00:28:00,680
so I'm not quite sure
if that's going to work.

596
00:28:00,680 --> 00:28:01,960
Yeah.

597
00:28:01,960 --> 00:28:04,320
It's just concentrating
on making sure the flavours are rich

598
00:28:04,320 --> 00:28:07,120
and robust, and cooking myself
out of this elimination.

599
00:28:09,600 --> 00:28:11,720
DEPINDER: How are you going, Theo?
Yeah, good.

600
00:28:11,720 --> 00:28:15,520
Dough boy, he's back.
Oh, I love that.

601
00:28:16,960 --> 00:28:19,400
The dish I'm making
is chicken murtabak.

602
00:28:19,400 --> 00:28:21,800
This is a Malaysian dish.

603
00:28:21,800 --> 00:28:24,920
Beautiful minced chicken filling
with loads of aromats,

604
00:28:24,920 --> 00:28:27,480
loads of spices.

605
00:28:27,480 --> 00:28:30,600
It's encapsulated in a flaky dough.

606
00:28:30,600 --> 00:28:34,000
And then you've got this incredible
sambal to go with it.

607
00:28:34,000 --> 00:28:37,000
Chilli, ginger, it's got garlic,
it's punchy.

608
00:28:38,160 --> 00:28:41,840
I'm inspired by Junda.
I want the bakery.

609
00:28:41,840 --> 00:28:45,680
I'm bringing in some bread
in this cook.

610
00:28:45,680 --> 00:28:47,120
Theo!
Hello.

611
00:28:47,120 --> 00:28:49,440
How are you going?
It's a pleasure to meet you, Junda.

612
00:28:49,440 --> 00:28:52,000
Uh, I've just been inspired
by your story.

613
00:28:52,000 --> 00:28:55,880
I want to change careers
into the culinary world.

614
00:28:55,880 --> 00:28:57,320
Beautiful.

615
00:28:57,320 --> 00:28:58,840
So is that some belacan?

616
00:28:58,840 --> 00:29:00,400
Yeah, it is.
Whoa.

617
00:29:00,400 --> 00:29:02,240
So that's going to be added to
my sambal.

618
00:29:02,240 --> 00:29:04,680
Yeah.
Um, I'm making mur...murtabak.

619
00:29:04,680 --> 00:29:06,360
BOTH: Ooh!

620
00:29:06,360 --> 00:29:08,040
Motorbike? You're making
a motorbike?

621
00:29:08,040 --> 00:29:10,160
How do I say it?
No.

622
00:29:10,160 --> 00:29:11,720
Murtabak.
Murtabak.

623
00:29:11,720 --> 00:29:12,760
Murtabak.

624
00:29:12,760 --> 00:29:16,080
So in a murtabak, obviously,
first thing is flavour, right?

625
00:29:16,080 --> 00:29:18,880
Then you have balance.
You've got...you've got acidity.

626
00:29:18,880 --> 00:29:21,200
You've got herbs to freshen it up.

627
00:29:21,200 --> 00:29:24,480
But what I really like in a murtabak

628
00:29:24,480 --> 00:29:25,800
is the different textures.

629
00:29:25,800 --> 00:29:26,800
Bread is crispy.

630
00:29:26,800 --> 00:29:28,800
Your chicken is like
different sizes, different chunks.

631
00:29:28,800 --> 00:29:30,240
Yeah.

632
00:29:30,240 --> 00:29:31,840
How many murtabak have you eaten
in your life?

633
00:29:31,840 --> 00:29:34,120
Oh, no, don't tell me this!
Oh, so many, so many.

634
00:29:34,120 --> 00:29:35,920
Thousands of murtabak.

635
00:29:35,920 --> 00:29:37,480
How many have you eaten, Theo?

636
00:29:37,480 --> 00:29:39,360
Two or three, maybe.
Yeah?

637
00:29:39,360 --> 00:29:40,920
Yeah, yeah.
So, Theo,

638
00:29:40,920 --> 00:29:42,440
you are making a Malaysian dish...

639
00:29:44,240 --> 00:29:47,720
..for one of Australia's
best Malaysian chefs.

640
00:29:47,720 --> 00:29:50,960
That is a very big risk
and a statement.

641
00:30:04,680 --> 00:30:07,320
Junda's had thousands
of murtabak in his life.

642
00:30:08,520 --> 00:30:11,120
I am second-guessing my dish now.

643
00:30:12,440 --> 00:30:15,280
I don't cook Malaysian food,
pretty much ever.

644
00:30:16,360 --> 00:30:20,760
The flood of anxiety
and, like, you could be going home,

645
00:30:20,760 --> 00:30:22,960
1 in 4 chance -

646
00:30:22,960 --> 00:30:24,480
what am I doing?

647
00:30:26,080 --> 00:30:28,000
We've given you plenty
of ingredients,

648
00:30:28,000 --> 00:30:30,000
but you've only got 23 minutes to go!

649
00:30:30,000 --> 00:30:31,560
(CHEERING AND APPLAUSE)

650
00:30:33,360 --> 00:30:34,960
AUDRA: Go, Samira!

651
00:30:36,400 --> 00:30:39,280
Jamie, just keep rolling.

652
00:30:39,280 --> 00:30:42,240
Whoa!
There is some good stuff going on.

653
00:30:42,240 --> 00:30:45,720
Like, this is fierce,
this second-round cook.

654
00:30:45,720 --> 00:30:47,720
Theo is going the murtabak.
Yes.

655
00:30:47,720 --> 00:30:50,960
And I would fear making it
for this gentleman over here.

656
00:30:50,960 --> 00:30:52,280
Oh, my gosh.

657
00:30:52,280 --> 00:30:53,880
How many murtabaks have you had
in your life?

658
00:30:53,880 --> 00:30:56,920
Easily thousands. Easily, right?
(OTHERS LAUGH)

659
00:30:56,920 --> 00:30:58,880
When we were younger,
that wasn't like a full meal.

660
00:30:58,880 --> 00:30:59,880
That used to be a snack.

661
00:30:59,880 --> 00:31:01,280
You still have your lunch
and your dinner.

662
00:31:01,280 --> 00:31:03,520
Yeah.
So that's why we've had so much.
What makes a perfect one?

663
00:31:03,520 --> 00:31:06,360
If it's simple,
flakiness in the bread...

664
00:31:06,360 --> 00:31:07,360
Yeah, yeah.

665
00:31:07,360 --> 00:31:09,840
..and texture in the stuffing inside.

666
00:31:09,840 --> 00:31:12,120
And of course, it's the spices,
right?

667
00:31:12,120 --> 00:31:13,560
Yes.
Whether they got it right,

668
00:31:13,560 --> 00:31:16,360
whether you got a balance
where you can just taste it.

669
00:31:16,360 --> 00:31:19,520
So, Samira is doing
a kind of Middle Eastern skewer,

670
00:31:19,520 --> 00:31:21,040
a bit of a take on an Adana kebab,

671
00:31:21,040 --> 00:31:22,720
but she's using chicken thigh,

672
00:31:22,720 --> 00:31:25,480
and then she's wrapping it
in eggplant.

673
00:31:25,480 --> 00:31:29,280
Chicken mince is known
for being extremely lean, you know?

674
00:31:29,280 --> 00:31:31,200
So I'm a little bit worried
that we could

675
00:31:31,200 --> 00:31:35,080
get some overcooked and dry chicken
on the inside.

676
00:31:35,080 --> 00:31:36,680
It's, like, Turkish food...

677
00:31:36,680 --> 00:31:38,320
ANDY AND JUNDA: ..with Malaysian
ingredients.

678
00:31:38,320 --> 00:31:40,280
SOFIA AND JUNDA: Yeah.
How's this gonna go?

679
00:31:41,880 --> 00:31:43,160
LAURA: Come on, Jamie.

680
00:31:43,160 --> 00:31:44,960
Jamie's making
a khao soi for us today,

681
00:31:44,960 --> 00:31:47,040
and he's obviously missing
fish sauce.

682
00:31:47,040 --> 00:31:49,880
Where could he possibly
get, you know, like, the saltiness

683
00:31:49,880 --> 00:31:51,800
and the funk from?

684
00:31:51,800 --> 00:31:54,400
ANDY: It's ironic because, like,
obviously, he went out thinking

685
00:31:54,400 --> 00:31:55,760
there was fish sauce in your dish,

686
00:31:55,760 --> 00:31:58,960
and now he's gone to a dish
that is synonymous

687
00:31:58,960 --> 00:32:00,280
for having fish sauce in it.

688
00:32:01,680 --> 00:32:04,320
Beau-y down the front,
he's doing a satay sauce.

689
00:32:04,320 --> 00:32:07,000
Obviously, he wishes
that he had peanuts on there,

690
00:32:07,000 --> 00:32:09,000
but he's substituting candlenuts in.

691
00:32:09,000 --> 00:32:11,960
Yeah, so that sauce
better be bangin'.
Yeah.

692
00:32:11,960 --> 00:32:15,000
Right now, I can see him
pressing out roti.

693
00:32:15,000 --> 00:32:17,080
Oh.
JUNDA: Ooh!

694
00:32:21,680 --> 00:32:23,280
AUDRA: Come on, flip it, babe.
Flip it.

695
00:32:23,280 --> 00:32:24,680
This is where I fall apart, eh.

696
00:32:27,480 --> 00:32:29,160
Do you know what I mean
by 'make the bed'?

697
00:32:29,160 --> 00:32:30,840
Like, you kind of, like, trap
a bit of air under it.

698
00:32:30,840 --> 00:32:32,920
Like, do you want a hospital corner,
as well?

699
00:32:32,920 --> 00:32:34,120
(OTHERS LAUGH)

700
00:32:34,120 --> 00:32:36,200
ALANA: Hey, you should get Junda
to show you how.

701
00:32:36,200 --> 00:32:38,120
Oh, yeah!
Do you want to show me?

702
00:32:38,120 --> 00:32:39,520
Demo!

703
00:32:39,520 --> 00:32:40,880
I'm not sure if it's stretchy enough.

704
00:32:40,880 --> 00:32:43,080
(CHEERING, LAUGHTER)

705
00:32:43,080 --> 00:32:45,680
It's a bit too soft, but...
Yeah.

706
00:32:45,680 --> 00:32:47,680
(EXCLAIMING)

707
00:32:47,680 --> 00:32:51,120
So then, when you stretch it all out,
it's a bit too soft.

708
00:32:51,120 --> 00:32:52,640
And then once you've done that...

709
00:32:52,640 --> 00:32:54,920
I'm gonna have to try it
on my day off, eh?

710
00:32:54,920 --> 00:32:56,080
Yeah, yeah, yeah, yeah, yeah.

711
00:32:56,080 --> 00:32:58,120
Today's not the day.

712
00:32:58,120 --> 00:32:59,400
I'm in an elimination.

713
00:32:59,400 --> 00:33:02,400
I've got the king and queen of roti
in front of me.

714
00:33:02,400 --> 00:33:03,920
Um... (LAUGHS) ..I'm stressing out.

715
00:33:03,920 --> 00:33:05,680
I know how to do this,
I'm confident,

716
00:33:05,680 --> 00:33:09,120
but I know they've got
better techniques than me.

717
00:33:09,120 --> 00:33:11,560
I'm going to stick to my tried
and tested method

718
00:33:11,560 --> 00:33:15,000
of just stretching the dough out
by hand, inching it out,

719
00:33:15,000 --> 00:33:16,720
and then cutting off any thick bits.

720
00:33:17,840 --> 00:33:20,720
It needs to be tissue-thin.

721
00:33:20,720 --> 00:33:23,400
This is, like, super pressure.

722
00:33:23,400 --> 00:33:24,920
DECLAN: Come on, Beau!

723
00:33:24,920 --> 00:33:27,280
Go, give him some love.
Go, Beau! Woo!

724
00:33:27,280 --> 00:33:29,000
(BOTH LAUGH)

725
00:33:31,440 --> 00:33:32,520
SNEZ: Come on, Theo!

726
00:33:34,680 --> 00:33:37,400
THEO: It's a massive risk,
serving up murtabak,

727
00:33:37,400 --> 00:33:40,640
the traditional Malaysian dish,
to Junda.

728
00:33:40,640 --> 00:33:44,880
But all the ingredients up there
are what you put in this dish,

729
00:33:44,880 --> 00:33:46,720
so it's perfect.

730
00:33:46,720 --> 00:33:48,600
It's a folded dough.

731
00:33:48,600 --> 00:33:49,960
Beautiful filling.

732
00:33:49,960 --> 00:33:52,360
Nice, Theo.
A bit of fat in there as well.

733
00:33:52,360 --> 00:33:54,480
I've decided not to change anything.

734
00:33:54,480 --> 00:33:56,200
I need to cook my chicken

735
00:33:56,200 --> 00:33:58,400
and start filling
these little parcels.

736
00:33:58,400 --> 00:34:00,440
It's, like, a coarse grind
of chicken,

737
00:34:00,440 --> 00:34:02,640
keeping some skin on
so it doesn't dry out.

738
00:34:03,920 --> 00:34:08,000
I'm cooking this chicken
loaded with aromats and spices.

739
00:34:08,000 --> 00:34:09,240
Beautiful.

740
00:34:13,760 --> 00:34:15,200
JUNDA: Oo-ah!

741
00:34:15,200 --> 00:34:17,640
It smells good.
Smells like my grandma's kitchen.

742
00:34:17,640 --> 00:34:19,200
Yeah, that's what I want!
Yummy, yummo!

743
00:34:19,200 --> 00:34:20,400
That's what I want.

744
00:34:20,400 --> 00:34:22,760
LAURA: Come on, Theo. Let's go.

745
00:34:22,760 --> 00:34:23,760
Mmm.

746
00:34:24,920 --> 00:34:26,120
That's good.

747
00:34:28,640 --> 00:34:30,480
I just want to say to Junda,
"I'm a huge fan."

748
00:34:30,480 --> 00:34:31,480
Right?

749
00:34:31,480 --> 00:34:33,840
"And I love your truffle mi goreng."
Just tell him.

750
00:34:33,840 --> 00:34:35,360
Junda.
SNEZ: Junda!

751
00:34:35,360 --> 00:34:37,600
Junda, you have a big...
You've got a big fan.

752
00:34:37,600 --> 00:34:39,440
She loves you.

753
00:34:39,440 --> 00:34:43,200
I went to Ho Jiak almost every week
when I was pregnant.

754
00:34:43,200 --> 00:34:44,520
Like, literally, every single week.

755
00:34:44,520 --> 00:34:46,040
I know the menu off by heart.

756
00:34:50,360 --> 00:34:52,520
SAMIRA: I was just praying
there was an ingredient

757
00:34:52,520 --> 00:34:54,880
that I mysteriously had missing.
Maybe yoghurt.

758
00:34:54,880 --> 00:34:57,320
A kofta is a mother's best friend

759
00:34:57,320 --> 00:34:59,280
because it is the easiest thing
to cook,

760
00:34:59,280 --> 00:35:01,480
and you can get it ready
within 15 minutes.

761
00:35:03,240 --> 00:35:05,680
I've cooked my chicken patties
90% in the pan

762
00:35:05,680 --> 00:35:07,760
to look like a little mini footy,

763
00:35:07,760 --> 00:35:11,120
and then that way I'm able to
roll it up into my eggplant.

764
00:35:11,120 --> 00:35:12,160
SNEZ: Go, Samira!

765
00:35:13,640 --> 00:35:17,000
And I'm skewering it,
soaking it again in the marinade,

766
00:35:17,000 --> 00:35:20,400
hoping all that moisture
from the marinated eggplant

767
00:35:20,400 --> 00:35:22,200
will go into the chicken patty.

768
00:35:22,200 --> 00:35:24,560
And then I'll be finishing it off
on the hibachi.

769
00:35:24,560 --> 00:35:26,640
I don't like the colour on it,
so that can go on.

770
00:35:29,080 --> 00:35:30,520
SNEZ: I'm a bit worried about Samira.

771
00:35:32,000 --> 00:35:33,400
She's missing a lot of ingredients,

772
00:35:33,400 --> 00:35:35,400
doing a kind of Turkish-inspired
dish.

773
00:35:36,440 --> 00:35:37,520
But I'm also concerned

774
00:35:37,520 --> 00:35:40,680
because she fried her chicken a lot
before she wrapped it,

775
00:35:40,680 --> 00:35:42,440
and then she's charring it again.

776
00:35:44,200 --> 00:35:45,680
Could be charred too much.

777
00:35:47,560 --> 00:35:50,040
Just a little bit overcooked,
but I don't know.

778
00:35:50,040 --> 00:35:51,440
It might not be.

779
00:35:52,680 --> 00:35:53,720
I'm not sure.

780
00:36:05,600 --> 00:36:07,400
You don't want to be bottom dish!

781
00:36:07,400 --> 00:36:08,920
10 minutes to go!

782
00:36:08,920 --> 00:36:10,840
(CHEERING AND APPLAUSE)

783
00:36:18,520 --> 00:36:20,480
THEO: 10 minutes left -
I'm cutting it fine,

784
00:36:20,480 --> 00:36:23,480
but there's enough time to fry up
these perfect murtabak.

785
00:36:24,680 --> 00:36:26,880
LAURA: Ah, making the sign
of the cross. Beautiful, beautiful.

786
00:36:26,880 --> 00:36:28,640
Please help me. Please.

787
00:36:28,640 --> 00:36:29,800
Yeah. Nice, Theo.

788
00:36:33,080 --> 00:36:34,200
That's good.

789
00:36:35,200 --> 00:36:36,520
The filling tastes bangin'.

790
00:36:36,520 --> 00:36:39,440
Like, there's so much flavour
in there.

791
00:36:39,440 --> 00:36:43,840
Oof! Almost blew my head off,
this sambal, but it's beautiful.

792
00:36:43,840 --> 00:36:44,960
Hell, yeah.

793
00:36:44,960 --> 00:36:47,120
I think the only thing missing
from this dish now

794
00:36:47,120 --> 00:36:48,240
is a little bit of freshness.

795
00:36:49,880 --> 00:36:53,680
This dish needs lime dipping sauce
to get that acidity.

796
00:36:53,680 --> 00:36:55,720
If it's not perfect,
he's going to know.

797
00:36:59,160 --> 00:37:02,600
SAMIRA: For my barbecued
eggplant-chicken kofta,

798
00:37:02,600 --> 00:37:04,680
I've got my skewers marinated.

799
00:37:05,800 --> 00:37:08,160
I have eggplants to make
an eggplant dip

800
00:37:08,160 --> 00:37:10,520
underneath the skewers,

801
00:37:10,520 --> 00:37:11,920
something similar to a mutabal,

802
00:37:11,920 --> 00:37:15,240
which is pretty much
a chopped, roasted eggplant.

803
00:37:15,240 --> 00:37:17,920
I'm just freestyling right now,
so to be honest,

804
00:37:17,920 --> 00:37:20,560
I've never made
this whole dish before.

805
00:37:20,560 --> 00:37:22,640
I'm hoping there's enough flavour
in here

806
00:37:22,640 --> 00:37:24,360
and that this will come together.

807
00:37:24,360 --> 00:37:26,720
I can't wait to taste your dishes.

808
00:37:26,720 --> 00:37:27,960
Three minutes to go!

809
00:37:27,960 --> 00:37:30,840
(CHEERING AND APPLAUSE)
POH: Oh, brilliant!

810
00:37:30,840 --> 00:37:33,240
SOFIA: Someone knows how to yell
in the kitchen.

811
00:37:35,800 --> 00:37:39,720
BEAU: Putting my chicken skewers
on the plate with the satay sauce,

812
00:37:39,720 --> 00:37:43,040
it is nice and thick
with the candlenuts in there,

813
00:37:43,040 --> 00:37:46,000
so I kind of want to almost glaze it
over the top.

814
00:37:46,000 --> 00:37:49,160
They look juicy and tasty.
Yeah, they do.

815
00:37:49,160 --> 00:37:52,000
I did my first two rotis,
and I'm happy with them.

816
00:37:52,000 --> 00:37:55,440
But I've got more time, and I think
I can make some more with finesse,

817
00:37:55,440 --> 00:37:58,200
a little bit thinner
on some of the edges,

818
00:37:58,200 --> 00:37:59,880
maybe season it a little bit more.

819
00:37:59,880 --> 00:38:03,160
I need to make the best roti
I've ever made,

820
00:38:03,160 --> 00:38:05,040
and I'm actually excited
to serve them

821
00:38:05,040 --> 00:38:06,480
to the king and queen of roti.

822
00:38:08,440 --> 00:38:09,640
JAMIE: Plating up my khao soi.

823
00:38:10,800 --> 00:38:13,320
There's always some
crunchy noodles on the top

824
00:38:13,320 --> 00:38:15,120
to add that textural difference,

825
00:38:15,120 --> 00:38:17,160
and then some noodles at the base.

826
00:38:17,160 --> 00:38:19,320
I'm happy with the noodles.

827
00:38:19,320 --> 00:38:20,480
All of the condiments -

828
00:38:20,480 --> 00:38:23,120
the pickled mustard greens
that add some beautiful sourness,

829
00:38:23,120 --> 00:38:25,320
the freshness of some fresh
red shallots,

830
00:38:25,320 --> 00:38:29,160
and this roasted chilli
that is just full of flavour.

831
00:38:30,680 --> 00:38:32,440
I'm happy with the cook
on the chicken.

832
00:38:32,440 --> 00:38:33,640
The last thing I need to do

833
00:38:33,640 --> 00:38:36,160
is make sure that
that curry broth is balanced.

834
00:38:38,160 --> 00:38:41,120
All of a sudden I'm starting
to second-guess myself.

835
00:38:41,120 --> 00:38:43,560
Does it need to be sweeter?
Does it need to be more sour?

836
00:38:45,080 --> 00:38:46,880
Is this going to work
with the rest of my dish?

837
00:38:51,400 --> 00:38:54,440
This cook's going out with a bang
in 10...

838
00:38:54,440 --> 00:38:56,520
JUDGES AND GANTRY: Nine, eight,

839
00:38:56,520 --> 00:38:59,200
seven, six, five,

840
00:38:59,200 --> 00:39:02,200
four, three, two,

841
00:39:02,200 --> 00:39:03,640
one!

842
00:39:03,640 --> 00:39:05,840
(CHEERING AND APPLAUSE)

843
00:39:05,840 --> 00:39:07,720
(WHOOPING)

844
00:39:07,720 --> 00:39:09,800
Well done.
Well done, mate.

845
00:39:09,800 --> 00:39:10,840
Good work.

846
00:39:13,520 --> 00:39:14,840
Come on, guys.
Oh, that was good.

847
00:39:14,840 --> 00:39:16,200
Good connection.

848
00:39:21,440 --> 00:39:23,600
SAMIRA: I have gone all out
in flavour.

849
00:39:23,600 --> 00:39:25,480
I hope the chicken is still moist.

850
00:39:25,480 --> 00:39:28,920
The eggplant is fully marinated
and tasting delicious.

851
00:39:28,920 --> 00:39:30,880
And especially for an elimination.

852
00:39:30,880 --> 00:39:33,840
So, am I paranoid right now?
Possibly, yes.

853
00:39:39,080 --> 00:39:40,760
Junda, what a great challenge.

854
00:39:40,760 --> 00:39:42,520
And I think
the thing about your dish,

855
00:39:42,520 --> 00:39:45,800
there were just so many ingredients
packed in.

856
00:39:45,800 --> 00:39:47,800
You can do so many things
with all that kind of ingredients.

857
00:39:47,800 --> 00:39:49,880
You can come up with
so many different cuisines as well,

858
00:39:49,880 --> 00:39:52,240
so can't wait to taste.

859
00:39:54,960 --> 00:39:56,840
THEO: I've made a murtabak

860
00:39:56,840 --> 00:40:00,160
for someone who knows murtabak
like the back of his hand.

861
00:40:00,160 --> 00:40:01,600
I'm so nervous to give it to him.

862
00:40:01,600 --> 00:40:02,840
Hello, everyone.
Theo.

863
00:40:02,840 --> 00:40:04,120
POH: Hi, Theo.
That looks yum.

864
00:40:04,120 --> 00:40:05,840
JUNDA: Wow.

865
00:40:05,840 --> 00:40:09,720
But this dish is 100%
a representation of my passion

866
00:40:09,720 --> 00:40:11,000
and why I'm here.

867
00:40:17,280 --> 00:40:18,560
Theo, what have you made?

868
00:40:18,560 --> 00:40:21,040
I've made chicken murtabak.

869
00:40:25,800 --> 00:40:27,160
And why this dish?

870
00:40:27,160 --> 00:40:30,800
Because it's obviously
a bread-based dish,

871
00:40:30,800 --> 00:40:32,120
and I want to open a bakery.

872
00:40:32,120 --> 00:40:34,560
And then hearing your story

873
00:40:34,560 --> 00:40:37,800
that you shifted into something
that you do...that you love,

874
00:40:37,800 --> 00:40:40,040
it really inspired me.

875
00:40:40,040 --> 00:40:41,800
Why haven't you opened
the bakery yet?

876
00:40:43,600 --> 00:40:46,880
That's a great question.
Um, and I don't know, really,

877
00:40:46,880 --> 00:40:50,160
when I ask myself deep down and go,
"Why haven't you done it yet?"

878
00:40:51,680 --> 00:40:54,200
I think what I'm scared of

879
00:40:54,200 --> 00:40:58,400
is that I'll get into it
and I'll hate it.

880
00:40:58,400 --> 00:41:00,160
Yeah.

881
00:41:00,160 --> 00:41:01,520
Where am I then?

882
00:41:03,440 --> 00:41:06,160
There's always doubt, right?
Mm.

883
00:41:06,160 --> 00:41:09,080
But I think if you actually
get into your passion

884
00:41:09,080 --> 00:41:10,560
and you love it so much,

885
00:41:10,560 --> 00:41:12,680
you never, ever have to work
another day in your life.

886
00:41:12,680 --> 00:41:14,840
Yeah, yeah.
Right?

887
00:41:14,840 --> 00:41:16,920
You want to scratch that itch

888
00:41:16,920 --> 00:41:19,200
'cause you'll spend
the rest of your life regretting it.

889
00:41:22,000 --> 00:41:23,280
Theo, we're going to taste
your dish.

890
00:41:23,280 --> 00:41:24,720
Thanks very much.
ANDY: Thanks, mate.

891
00:41:24,720 --> 00:41:25,960
See ya.

892
00:41:30,600 --> 00:41:31,600
Yum.

893
00:41:31,600 --> 00:41:32,640
Yeah!

894
00:41:32,640 --> 00:41:35,480
Yeah, those folds
and the crisp layers.

895
00:41:35,480 --> 00:41:39,440
ANDY: The colour on that sambal too
is, like, inviting!

896
00:42:07,200 --> 00:42:09,040
For someone who eats
a lot of murtabaks...

897
00:42:10,200 --> 00:42:11,240
Thousands!
Thousands!

898
00:42:11,240 --> 00:42:12,440
..thousands of murtabaks,

899
00:42:12,440 --> 00:42:14,640
I'll be honest,
this one's really, really good.

900
00:42:14,640 --> 00:42:17,760
Roti is not meant to be boring.
This is not boring at all.

901
00:42:17,760 --> 00:42:20,680
Like, this packs so much flavour.

902
00:42:20,680 --> 00:42:22,360
The sambal gives you a kick,
gives you a punch.

903
00:42:22,360 --> 00:42:23,480
I'm already sweating.

904
00:42:23,480 --> 00:42:26,320
The chicken, it's well spiced,

905
00:42:26,320 --> 00:42:29,000
the right amount of lean
and fat in it,

906
00:42:29,000 --> 00:42:30,040
the right texture,

907
00:42:30,040 --> 00:42:34,080
and then the crust and the crisps
from the bread itself -

908
00:42:34,080 --> 00:42:36,040
this is what Malaysian food
is about.

909
00:42:36,040 --> 00:42:39,160
ANDY: The pastry, like,
that golden colour on top,

910
00:42:39,160 --> 00:42:40,240
super crispy.

911
00:42:40,240 --> 00:42:42,080
Love the sambal.

912
00:42:42,080 --> 00:42:45,400
He's really hit the balance
with the chilli.

913
00:42:45,400 --> 00:42:47,640
JEAN-CHRISTOPHE:
The lime dipping sauce

914
00:42:47,640 --> 00:42:49,640
is just perfect, vibrant.

915
00:42:49,640 --> 00:42:51,520
You can get that freshness.

916
00:42:51,520 --> 00:42:54,880
The dish is super-well completed.

917
00:42:54,880 --> 00:42:57,720
Guys, Theo's
made a Malaysian spanakopita.

918
00:42:59,680 --> 00:43:01,400
I think this could be
one of the dishes

919
00:43:01,400 --> 00:43:04,680
that people come and order
when he opens his bakery.

920
00:43:09,240 --> 00:43:12,520
JAMIE: My biggest concern is that
khao soi is all about balance.

921
00:43:12,520 --> 00:43:13,520
Hello.
Wow.

922
00:43:13,520 --> 00:43:14,520
Hello, mate.
Hello.

923
00:43:14,520 --> 00:43:16,240
I'm proud of what I've put up today.

924
00:43:16,240 --> 00:43:18,640
I think that there's clearly
a lot of work that's gone into it.

925
00:43:19,640 --> 00:43:22,000
Why, Jimmy,
can you finish your dish, please?

926
00:43:25,600 --> 00:43:27,960
There's a mountain of flavour
in that broth.

927
00:43:27,960 --> 00:43:29,160
I hope it's balanced.

928
00:43:30,520 --> 00:43:32,560
I set out to use my intuition.

929
00:43:32,560 --> 00:43:34,000
It failed me in the first round.

930
00:43:34,000 --> 00:43:35,240
I've used it again in the second,

931
00:43:35,240 --> 00:43:37,280
and I'm hoping it's not going
to do it again.

932
00:43:47,400 --> 00:43:49,760
So, Jamie...
Yes.

933
00:43:49,760 --> 00:43:50,880
What did you make?

934
00:43:50,880 --> 00:43:54,840
This is my play
on a traditional khao soi.

935
00:43:54,840 --> 00:43:58,960
Beautiful, rich coconut curry broth,
braised chicken,

936
00:43:58,960 --> 00:44:00,600
crispy noodles, egg noodles.

937
00:44:00,600 --> 00:44:02,320
Variations of
all the traditional sides.

938
00:44:04,160 --> 00:44:07,720
So why did you go Thai
without fish sauce?

939
00:44:09,520 --> 00:44:12,360
Because I think that
the richness and boldness

940
00:44:12,360 --> 00:44:15,200
of that roasty flavour
that you get from a khao soi

941
00:44:15,200 --> 00:44:18,440
isn't necessarily
just based around fish sauce.

942
00:44:20,880 --> 00:44:23,080
I roasted off some belacan,

943
00:44:23,080 --> 00:44:25,440
pressed that through water

944
00:44:25,440 --> 00:44:28,000
to make this sort of funky dressing

945
00:44:28,000 --> 00:44:30,160
that I could then
balance out the dish with.

946
00:44:30,160 --> 00:44:33,760
I really hope that I've done enough
because I'm back to win.

947
00:44:36,200 --> 00:44:41,000
I feel like you really want to make
the most out of this opportunity.
Yeah.

948
00:44:41,000 --> 00:44:43,040
And for you, that's winning.
Why is that?

949
00:44:45,240 --> 00:44:48,520
To call it quits on something
that I love, which was Alba,

950
00:44:48,520 --> 00:44:49,920
my last venue...

951
00:44:51,080 --> 00:44:53,920
..I'm putting probably a lot
of pressure on myself

952
00:44:53,920 --> 00:44:57,640
to almost treat this as a way
to regain that bit of confidence

953
00:44:57,640 --> 00:44:58,920
that was lost.
Mm.

954
00:44:59,920 --> 00:45:01,640
I put my best foot forward
every time,

955
00:45:01,640 --> 00:45:03,760
then, you know, who knows
what the future's going to hold?

956
00:45:05,200 --> 00:45:08,240
OK, Jamie, thank you very much.
We're going to try your dish.

957
00:45:08,240 --> 00:45:10,160
Thank you.
Thanks, Jamie.
Thank you.

958
00:45:12,560 --> 00:45:15,120
OK, khao soi.

959
00:45:15,120 --> 00:45:17,360
That's a lot of work.

960
00:45:17,360 --> 00:45:22,120
For me, this dish just all comes down
to the balance in that curry broth.

961
00:45:55,440 --> 00:45:57,560
For me,
the chicken was cooked perfectly.

962
00:45:58,880 --> 00:46:01,440
It carried so much flavour as well.

963
00:46:01,440 --> 00:46:03,240
The broth -

964
00:46:03,240 --> 00:46:05,200
what I loved about it is it had

965
00:46:05,200 --> 00:46:08,520
that beautiful
kind of smokiness through it

966
00:46:08,520 --> 00:46:11,080
from him charring
those vegetables early.

967
00:46:12,120 --> 00:46:14,680
I feel like he's pushed the limits
on the acidity,

968
00:46:14,680 --> 00:46:17,040
but I'm wondering
if I'm missing the fish sauce

969
00:46:17,040 --> 00:46:18,680
because I know it's not there.

970
00:46:18,680 --> 00:46:19,880
It's a really tough one.

971
00:46:19,880 --> 00:46:21,800
I'm feeling it misses
the fish sauce.

972
00:46:23,480 --> 00:46:26,120
And then what I thought
would kind of make up for it

973
00:46:26,120 --> 00:46:28,040
was that chilli number.

974
00:46:29,560 --> 00:46:34,200
I thought he went a bit too far
with the toasting in that chilli

975
00:46:34,200 --> 00:46:35,640
and went into bitter territory.

976
00:46:37,480 --> 00:46:41,640
It left this residual bitterness
that felt like uncooked spice.

977
00:46:43,040 --> 00:46:45,200
The roasted chilli
was definitely roasted

978
00:46:45,200 --> 00:46:46,320
a little bit too much,

979
00:46:46,320 --> 00:46:49,760
but as a curry noodles,
I really enjoyed it.

980
00:46:49,760 --> 00:46:53,160
SOFIA: His broth is kind of
more like a curry sauce,

981
00:46:53,160 --> 00:46:54,960
and even those beautiful noodles

982
00:46:54,960 --> 00:46:57,320
that he's made
have kind of absorbed it.

983
00:46:57,320 --> 00:47:00,800
I think it actually adds to the dish

984
00:47:00,800 --> 00:47:03,600
because it's really, really heavy
on those aromatics.

985
00:47:03,600 --> 00:47:06,200
I think there's something
to be said about, you know,

986
00:47:06,200 --> 00:47:09,880
if you're missing ingredients,
just not to call it that dish...

987
00:47:11,200 --> 00:47:13,840
..because you set us up
to be disappointed.

988
00:47:20,680 --> 00:47:22,920
BEAU: Poh and Junda,

989
00:47:22,920 --> 00:47:24,200
they're born and raised Malaysians,

990
00:47:24,200 --> 00:47:28,040
so, for me, this is a big thing,
coming from country Victoria,

991
00:47:28,040 --> 00:47:31,280
cooking chicken satay skewers
and roti bread with no peanut.

992
00:47:31,280 --> 00:47:33,560
G'day.
Hi, Beau.
Hey, mate.

993
00:47:33,560 --> 00:47:37,040
I mean, if I can make them happy
and they enjoy my dish,

994
00:47:37,040 --> 00:47:38,400
that would just mean the world
to me.

995
00:47:40,080 --> 00:47:42,080
Tell us what you made.

996
00:47:42,080 --> 00:47:47,960
So I've made chicken satay
with a sweet, sour, salty sauce

997
00:47:47,960 --> 00:47:49,680
and roti bread.

998
00:47:49,680 --> 00:47:52,880
Were you comfortable cooking
with these ingredients today

999
00:47:52,880 --> 00:47:54,160
and these flavours?

1000
00:47:54,160 --> 00:47:55,440
Yeah, I was.
You were?

1001
00:47:55,440 --> 00:47:58,320
Ideally, I'd have a few more things
that I'm used to using...
Yeah.

1002
00:47:58,320 --> 00:48:01,760
..like some soy-based sauces and
that type of thing to get balance.

1003
00:48:01,760 --> 00:48:04,360
Why haven't we seen
many Asian dishes from you?

1004
00:48:05,560 --> 00:48:07,200
I think it's something
I've been waiting

1005
00:48:07,200 --> 00:48:08,440
for the right challenge.

1006
00:48:09,760 --> 00:48:11,760
I've still got a few
in my back pocket.

1007
00:48:11,760 --> 00:48:14,360
Is it a case of
the longer you're here,

1008
00:48:14,360 --> 00:48:16,160
the longer you want to stay?

1009
00:48:16,160 --> 00:48:19,280
I think, for me,
I didn't think I'd make it this far,

1010
00:48:19,280 --> 00:48:21,560
but now that I'm here,
I want to go further.
Yeah.

1011
00:48:21,560 --> 00:48:23,960
And it's kind of a win-win feeling

1012
00:48:23,960 --> 00:48:26,680
because I have done better
than what I thought.

1013
00:48:26,680 --> 00:48:29,000
Top 10 is also
not that far away now.

1014
00:48:29,000 --> 00:48:30,120
Yeah.

1015
00:48:30,120 --> 00:48:32,520
We'll taste it now.
Alright. Thank you.
Thank you.

1016
00:48:35,000 --> 00:48:36,600
I think he's done
a really elegant job

1017
00:48:36,600 --> 00:48:39,160
of a dish that's quite rustic.
Yeah.

1018
00:48:39,160 --> 00:48:41,120
JUNDA: Looking from the roti,

1019
00:48:41,120 --> 00:48:44,760
very, very good, smart idea
to finish it off in the hibachi.

1020
00:48:44,760 --> 00:48:47,200
And I really, really can't wait
to taste the sauce,

1021
00:48:47,200 --> 00:48:49,720
which is replace peanuts
with candlenut.

1022
00:48:49,720 --> 00:48:51,200
Mm!

1023
00:49:08,680 --> 00:49:10,080
Yeah, right on.

1024
00:49:12,720 --> 00:49:15,600
I think Beau has pulled
a rabbit out of a hat with this one.

1025
00:49:15,600 --> 00:49:17,360
I absolutely love it.

1026
00:49:18,360 --> 00:49:21,400
The satay sauce -
do not miss the peanuts at all.

1027
00:49:21,400 --> 00:49:24,560
No.
The marinade was really well done.

1028
00:49:24,560 --> 00:49:27,920
And the balance is
what I'm really impressed with.

1029
00:49:27,920 --> 00:49:29,920
It's sweet enough.

1030
00:49:29,920 --> 00:49:31,160
People always underestimate

1031
00:49:31,160 --> 00:49:33,760
how much seasoning
is required in Asian food.

1032
00:49:33,760 --> 00:49:36,960
So a fair bit of salt
and a fair bit of sugar

1033
00:49:36,960 --> 00:49:40,200
because without it, those aromatics
just don't knit together.

1034
00:49:41,400 --> 00:49:43,360
This was delicious.

1035
00:49:43,360 --> 00:49:46,080
I would happily serve that
at my restaurant...

1036
00:49:46,080 --> 00:49:48,440
Yeah.
..anytime, any day, right.

1037
00:49:48,440 --> 00:49:51,280
The sauce was well balanced
with the lemongrass,

1038
00:49:51,280 --> 00:49:52,520
and the freshness and the lime.

1039
00:49:52,520 --> 00:49:56,000
The cook on the chicken was perfect.

1040
00:49:56,000 --> 00:49:58,920
With the roti done on charcoal,
gives it that char.

1041
00:49:58,920 --> 00:50:00,080
You put them all together...

1042
00:50:01,320 --> 00:50:03,600
..Ho Jiak! Delicious.

1043
00:50:03,600 --> 00:50:05,080
(ALL LAUGH)

1044
00:50:05,080 --> 00:50:06,680
Ho Jiak.

1045
00:50:07,960 --> 00:50:10,160
This without peanuts
is just phenomenal.

1046
00:50:11,400 --> 00:50:13,160
I think this is his best dish yet.

1047
00:50:19,840 --> 00:50:26,200
I have used laksa ingredients
to create a Turkish-inspired dish.

1048
00:50:26,200 --> 00:50:28,600
And also a mimic of a kofta.

1049
00:50:28,600 --> 00:50:30,040
Hey, Samira.
Hello.

1050
00:50:30,040 --> 00:50:31,520
Hi, Samira. Ooh!

1051
00:50:32,960 --> 00:50:35,840
I have no idea how the judges
are going to take this one.

1052
00:50:35,840 --> 00:50:38,760
But, creative? I'll give myself
a big tick.

1053
00:50:38,760 --> 00:50:42,480
Adventurous? I'll give myself
another tick.

1054
00:50:42,480 --> 00:50:45,440
Whether it keeps me here or not,
I hope so.

1055
00:50:58,000 --> 00:51:00,440
Samira. What did you cook?

1056
00:51:00,440 --> 00:51:03,240
So I've made you chicken wrapped
with eggplant.

1057
00:51:03,240 --> 00:51:07,320
I have taken inspo from using
South-East Asian ingredients,

1058
00:51:07,320 --> 00:51:08,920
a Turkish technique.

1059
00:51:08,920 --> 00:51:10,520
And I kind of created my own dish.

1060
00:51:11,720 --> 00:51:13,600
Right. Talk about the inspiration.

1061
00:51:15,080 --> 00:51:17,160
With the Turkish kofta, sometimes
they wrap it with caul fat,

1062
00:51:17,160 --> 00:51:19,720
and then they barbecue it
with eggplant pieces in between.

1063
00:51:19,720 --> 00:51:22,200
And I really feel like
eating that today.

1064
00:51:22,200 --> 00:51:24,200
So I thought I'll change it around

1065
00:51:24,200 --> 00:51:26,480
by doing chicken patties
in the centre

1066
00:51:26,480 --> 00:51:29,040
and trying to keep them as moist
as possible and flavoursome,

1067
00:51:29,040 --> 00:51:32,920
and then wrap it with
the grilled, marinated eggplant.

1068
00:51:32,920 --> 00:51:34,960
I am happy with where it ended up.

1069
00:51:34,960 --> 00:51:36,760
I would have loved
to have put bread,

1070
00:51:36,760 --> 00:51:38,600
but I knew I'd be pushing myself.

1071
00:51:38,600 --> 00:51:41,320
If this is the end of it,
I go home with grace.

1072
00:51:41,320 --> 00:51:42,960
Absolutely love that

1073
00:51:42,960 --> 00:51:44,520
and we'll taste now.
Samira, thank you.

1074
00:51:44,520 --> 00:51:46,440
Thank you, I hope you enjoy it.
Thank you, Samira.

1075
00:51:48,960 --> 00:51:50,000
What do you reckon, guys?

1076
00:51:50,000 --> 00:51:52,600
It looks rustic, but inviting.

1077
00:51:53,600 --> 00:51:56,960
It all hinges around
how that chicken patty is cooked...

1078
00:51:56,960 --> 00:51:59,680
Yeah.
..seasoned and the texture of it.

1079
00:52:28,720 --> 00:52:33,040
What I love is that roughly chopped
eggplant mix to the side,

1080
00:52:33,040 --> 00:52:34,960
great smokiness to it.

1081
00:52:34,960 --> 00:52:38,880
It's like a baba ghanoush,
but with spices and no tahini.

1082
00:52:38,880 --> 00:52:40,600
Beautiful fresh herbs
folded through there.

1083
00:52:42,560 --> 00:52:46,440
What I'm a little bit worried about
is this chicken patty situation.

1084
00:52:47,880 --> 00:52:49,560
The texture is really weird.

1085
00:52:49,560 --> 00:52:51,680
She's used a really fine mincer

1086
00:52:51,680 --> 00:52:54,800
and it's quite pasty
and it's very lean.

1087
00:52:55,960 --> 00:52:59,280
Yeah, she's used a lot of lean meat,
minced it way too finely,

1088
00:52:59,280 --> 00:53:02,000
and it just becomes very grainy
and dry.

1089
00:53:02,000 --> 00:53:05,520
Samira actually blended
her mixture with a stick blender,

1090
00:53:05,520 --> 00:53:07,760
so that's why it's lost that bite.

1091
00:53:07,760 --> 00:53:11,080
The idea of the dish actually works,
right?

1092
00:53:11,080 --> 00:53:13,920
Using Malaysian spices
and everything.

1093
00:53:13,920 --> 00:53:15,840
But the little simple things again.

1094
00:53:15,840 --> 00:53:17,880
When you wrap the meatball
with the eggplant,

1095
00:53:17,880 --> 00:53:19,200
you cook it over charcoal.

1096
00:53:19,200 --> 00:53:20,720
I can't really taste
the charred eggplant.

1097
00:53:22,440 --> 00:53:25,360
The eggplant is not quite cooked
as well.

1098
00:53:25,360 --> 00:53:29,800
Put together, to me,
it didn't work harmoniously.

1099
00:53:29,800 --> 00:53:33,200
To have someone who is
a connoisseur of Arabic cooking

1100
00:53:33,200 --> 00:53:35,480
and using Malaysian ingredients

1101
00:53:35,480 --> 00:53:39,520
to turn out to do something
well balanced, quite unique...

1102
00:53:39,520 --> 00:53:42,040
I think Samira
is an exceptional cook.

1103
00:53:43,320 --> 00:53:45,240
I feel like we can kind of

1104
00:53:45,240 --> 00:53:47,320
split it down the middle.
Yeah.

1105
00:53:47,320 --> 00:53:49,640
Two are safe and two are in trouble.
Yeah.

1106
00:53:49,640 --> 00:53:50,960
We've got a big decision to make.

1107
00:53:58,800 --> 00:54:01,880
Junda, it's been really special
for me to have you here.

1108
00:54:01,880 --> 00:54:04,840
And on behalf of all Malaysians...
(ALL LAUGH)

1109
00:54:04,840 --> 00:54:06,480
..I want to say thank you so much

1110
00:54:06,480 --> 00:54:09,120
for putting Malaysian cuisine
on the map in Australia.

1111
00:54:09,120 --> 00:54:10,760
And thank you
for coming to MasterChef.

1112
00:54:10,760 --> 00:54:12,360
Thanks.

1113
00:54:12,360 --> 00:54:14,120
I was blown away, guys, to be honest

1114
00:54:14,120 --> 00:54:15,760
with what you could have done

1115
00:54:15,760 --> 00:54:18,240
with the ingredients
that we use in Malaysia.

1116
00:54:18,240 --> 00:54:20,440
Putting your spin on it,
your creativity on it -

1117
00:54:20,440 --> 00:54:23,560
that was exactly
what I expected from MasterChef.

1118
00:54:31,520 --> 00:54:34,880
Alright. Even though
this is an elimination,

1119
00:54:34,880 --> 00:54:38,120
we have to give props to one dish

1120
00:54:38,120 --> 00:54:41,360
that packed as much punch
as Junda's laksa.

1121
00:54:41,360 --> 00:54:42,440
In fact...

1122
00:54:43,480 --> 00:54:45,640
..Junda said he'd happily serve it
at his restaurant.

1123
00:54:45,640 --> 00:54:47,600
ALL: Ooh.
Wow.

1124
00:54:48,800 --> 00:54:50,160
Congratulations...

1125
00:54:53,160 --> 00:54:54,320
..Beau!

1126
00:54:56,400 --> 00:54:57,760
Thank you.

1127
00:55:00,040 --> 00:55:01,600
Well done, buddy.

1128
00:55:01,600 --> 00:55:03,960
Make you proud there, Audra?.

1129
00:55:03,960 --> 00:55:06,640
Well done, Beau. You're safe.
Cheers.

1130
00:55:06,640 --> 00:55:09,200
Theo, I've had thousands of
murtabak.

1131
00:55:11,920 --> 00:55:13,240
And I loved yours.

1132
00:55:18,960 --> 00:55:20,000
THEO: Thank you.

1133
00:55:21,880 --> 00:55:22,880
I'd like to say this.

1134
00:55:22,880 --> 00:55:26,520
It's been a lifelong dream of mine
to be on MasterChef.

1135
00:55:26,520 --> 00:55:27,960
And here I am today.

1136
00:55:27,960 --> 00:55:31,080
So, Theo, dreams do come true.

1137
00:55:31,080 --> 00:55:34,000
Go chase them.
Thank you, mate, I will.

1138
00:55:34,000 --> 00:55:36,080
Theo, you're safe, well done.
Thank you.

1139
00:55:37,720 --> 00:55:41,360
That obviously leaves Samira
and Jamie.

1140
00:55:41,360 --> 00:55:44,280
For one of you, your flavours
were spot on.

1141
00:55:46,280 --> 00:55:48,440
But unfortunately, the chicken
let the dish down.

1142
00:55:49,920 --> 00:55:51,240
And it's for that reason...

1143
00:55:52,320 --> 00:55:53,640
..I'm sorry...

1144
00:55:54,920 --> 00:55:56,040
..Samira,

1145
00:55:56,040 --> 00:55:58,000
you're going home.
Thank you.

1146
00:56:02,320 --> 00:56:03,360
No, this is good.

1147
00:56:03,360 --> 00:56:05,440
It's my husband's birthday today.
(ALL LAUGH)

1148
00:56:05,440 --> 00:56:08,240
This will honestly make his night,

1149
00:56:08,240 --> 00:56:10,720
knowing I'm back to cook for him.
(LAUGHTER)

1150
00:56:18,120 --> 00:56:22,280
Samira, we love
that you just never give up.

1151
00:56:22,280 --> 00:56:24,320
And throughout this competition,

1152
00:56:24,320 --> 00:56:28,440
you've brought us so many dishes
that we're never going to forget.

1153
00:56:29,880 --> 00:56:32,880
What have you learned about yourself
the second time around?

1154
00:56:32,880 --> 00:56:34,760
I've learned just to keep going.

1155
00:56:34,760 --> 00:56:36,000
Don't stop.

1156
00:56:36,000 --> 00:56:37,160
Don't quit at anything.

1157
00:56:37,160 --> 00:56:39,000
And you know, the world is massive.

1158
00:56:39,000 --> 00:56:41,960
So there's just so much we can do.

1159
00:56:41,960 --> 00:56:44,160
I loved every moment of it.
Thank you.

1160
00:56:44,160 --> 00:56:46,600
I am feeling so happy and so blessed

1161
00:56:46,600 --> 00:56:49,520
that I actually
had this opportunity to come back.

1162
00:56:53,600 --> 00:56:55,920
POH: You'll be amazing.
I appreciate everything.

1163
00:56:55,920 --> 00:56:58,160
Thank you.

1164
00:56:58,160 --> 00:56:59,320
I am super proud of myself.

1165
00:56:59,320 --> 00:57:00,640
To be a mum of four

1166
00:57:00,640 --> 00:57:05,800
and to pause work life
to come join MasterChef again

1167
00:57:05,800 --> 00:57:07,280
for the second time.

1168
00:57:09,240 --> 00:57:11,320
It was so beautiful, so, yeah.

1169
00:57:11,320 --> 00:57:13,280
No, I'm super proud
of how far I've come.

1170
00:57:17,040 --> 00:57:20,080
ANNOUNCER: This week
on MasterChef Australia...

1171
00:57:20,080 --> 00:57:21,240
Oh, my God!

1172
00:57:23,600 --> 00:57:26,000
ALL: Oh, my God, oh, my God!

1173
00:57:27,120 --> 00:57:30,720
..they set their sights
on Sweet Week.

1174
00:57:30,720 --> 00:57:32,680
DECLAN: I want to do
something spectacular.

1175
00:57:32,680 --> 00:57:34,320
I'm gonna get
a bit weird over here.

1176
00:57:34,320 --> 00:57:35,920
ANDRE: You can get
as weird as you want.

1177
00:57:35,920 --> 00:57:38,880
It's the most delightful...
Wow.

1178
00:57:38,880 --> 00:57:42,040
..delectable...
ANDY: That hit another level.

1179
00:57:42,040 --> 00:57:45,600
..dazzling week
in the MasterChef kitchen.

1180
00:57:45,600 --> 00:57:50,320
If Michelin Guide was in Australia,
you'd deserve a Michelin star.

1181
00:57:55,200 --> 00:57:57,200
Captions by Red Bee Media