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ALL: Ooh!

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MAN: It's a mystery.

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WOMAN: Big mystery boxes.

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Morning, everybody!

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Morning.
Good morning.

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Good morning.

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Welcome...to Wonder Down Under Week!

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CONTESTANTS: Ooh!

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All week long, we'll be celebrating

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Australian food,
ingredients and chefs.

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Starting right here
with this mystery box.

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This box has been designed
to push you.

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And not by us.

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Ooh!
Uh-oh.

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The chef that created it is an icon.

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She's worked in food
for over 25 years.

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And her success,
it speaks for itself.

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An executive chef and an entrepreneur

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with her own restaurant,
brand and catering company.

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Mm.

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She literally wrote THE book
on cooking with native ingredients.

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Oh!

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From the Komet Tribe of the Meriam
people of the Torres Strait,

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please welcome Nornie Bero!

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(ALL WHOOP AND CHEER)

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Oh, my God. Nornie walks in
and I'm obsessed.

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Hello.
I'm actually a huge fan.

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She's so passionate about
the native ingredients

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and I really love that about her.

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Hello, you.

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Hi!
SOFIA: Good to see you.

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Hi, legend.

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ANDY: Hi, lovely. How are you?

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Good to see you.
You too.

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Nornie, welcome to
the MasterChef kitchen.

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How are you?
We are so excited to see you!

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Thanks for having me.
Are we excited?

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Yeah!

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You're such a trailblazer
with native ingredients.

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What is your mission?

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Well, I think that native Australian
should be in every pantry.

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I think they're just so unique
to us.

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You know, I'm very proud to be
an Australian.

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For us, for the future,
I'd like to see it more

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as not just a little thing
on the side,

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but it's actually the main thing.

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So when people come
from anywhere around the world,

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you'll know
what Australian cuisine is.

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I love that.
Yeah, that's so cool.

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CALLUM: Australia is this
incredible melting pot of,

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yes, different cuisines
and cultures,

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but we've had the most amazing
native ingredients

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growing right in our backyard.

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I'm so excited for this challenge.

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Well, are you guys ready to find out
what you're working with?

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Yes!
Let's do it.

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Go for it, Nornie.

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CONTESTANTS: Ooh!

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Alright, Nornie,
give us a little tour.

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So we've got the emu fillet on here.

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Yabbies, mackerel,

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pepperberry,
which is really versatile.

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So think about it
as savoury or sweet.

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Warrigal greens -
our own Australian spinach.

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Strawberry gum, saltbush,

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pearl onions, yams.

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Sunrise Limes, native tamarinds
and ooray plums.

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Laura, you look chuffed as.

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Yeah, if I could scream right now
I would,

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but I don't want to break
anyone's eardrums.

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(LAUGHS)

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And then we also have
the golden syrup too as well.

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I bet every time you went over
to your nan's house,

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they whipped out the golden syrup.

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Yeah.

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So it's one of those legends
that is pretty much in all desserts.

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BEN: I don't have a huge amount
of experience

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cooking with native ingredients.

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The only thing I've cooked with
is golden syrup.

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I'm going to have to taste as I go

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and figure out how
to make something delicious.

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Nornie has whipped up
three incredible dishes

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to help inspire you.

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Ah!

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All three of them
feature the ingredients

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that you're looking at right now.

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Nornie, take it away.

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First up, these are my Sydney rock
oysters with pepperberry mignonette.

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So pepperberry is
a real versatile thing.

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Like I said,
it can be savoury or sweet.

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What we've done here is take
the essence of the pepperberry

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to make the mignonette.

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My next dish is...

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I love this one!

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So this is our island damper

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with tea grass and warrigal greens,

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but it also has saltbush in it,

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going with our golden syrup butter.

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And I've got to say, like, you know,

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even my mum doesn't make damper
anymore for us

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'cause she wants to eat mine
all the time, so...

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SOFIA: Oh, that's a good sign.
That's the ultimate mum comment.

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That's the ultimate compliment
that I could ever get.

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And my last one up...

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Oh!

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..is a yam cheesecake.

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Ah!
..with quandong.

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CALLUM: Looking at the three dishes
that Nornie brought,

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I'm feeling super inspired.

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So I think the idea of using yam
in a cheesecake is really cool.

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And that damper is something
that I grew up kind of cooking

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and making a little bit as a kid
when we have camp fires.

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and I think with, like,
golden syrup butter

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would be a very good time.

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Now, we're giving you 75 minutes.

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You're cooking with Nornie's
mystery box ingredients,

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as well as your usual
under-bench staples.

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The pantry and garden are closed.

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The bottom four dishes
will send their makers

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into tomorrow's elimination,

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where someone will be going home.

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Think outside the box and don't be
afraid to use the flavours.

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Your time starts now!

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Alright. Love it.

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Mwah!

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AUDRA: The fact that we have to cook
with native ingredients today,

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I'm really nervous because
I don't cook with it very often.

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I just have to really
hone in and trust flavours,

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trust my instincts
and just go for it.

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Oh, God!

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Yum.

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Hello, Ben. Are you pleased, yeah?
Very tasty ingredients today.

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I mean, I'm not familiar with any of
them, but I'm enjoying the process.

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CALLUM: Beautiful.

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Um, they're all foreign ingredients,

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which is strange
because we're in Australia,

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so a great learning curve
for me today.

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Oh, that is tangy.

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Looking at the room,
what would you say to people

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who are seeing these ingredients
for the first time?

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Well, I think for them
it's just taste everything.

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Mm.
Really do, like, taste it.

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Oh!

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'Cause it's power-packed, right?
Yeah.

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You get, like,
all this amazing flavour.

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But how do you handle it?
Yeah.

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So they've got to have that touch
of not overdoing it

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by trying to introduce
some techniques,

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trying to be clever in order to
represent your lovely ingredients.

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Yeah.

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I have to say, as someone who loves
a mystery box,

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I actually love getting boxes
like this

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because these are the ones
that make you cook purely on instinct

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when you're not familiar
with the ingredients.

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So I loved your advice -
taste and use with restraint.

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Yeah.
Yeah, less is more.

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It's actually yum.

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The red plums are kind of very sour,
but so delicious.

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And I see the yams.

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And I do have this dish in my mind.

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Believe it or not,
just finished with the Sweet Week,

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but I decided to do
another sweet dessert, yeah.

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So I'm going to try to collide
native

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and my Serbian heritage as well

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and make this
beautiful sweet dessert.

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So today I'm going to make knedle.

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It's potato dumpling.

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This is such a traditional dish
in Serbia,

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but I'm going to make it
with native ingredients.

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And I just hope all this flavour
is going to work together.

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Snez.
Andy.

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How are you going?
Hi.

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I'm a huge fan.

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So beautiful to meet you.
So excited.

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So, what are you making?
I really want to blow your mind, OK?

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So, 'cause I'm kind of
relatively new to Australia,

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and I really want to embrace
what Australia gave to me,

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but I want to kind of
keep my heritage.

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So I'm going to make this, like,
we call them knedle.

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It's like a little dumplings
stuffed with the plums.

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And then we roll them in breadcrumbs
and kind of deep-fried.

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I like that you're using yams.
Yes.

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Yes.
I really do.

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Have you ever used the ooray plums
before?

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I know they're super sour,

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but I also have this little
golden syrup caramel.

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So I'm gonna put it with the plums
inside of my knedle.

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So it's going to be kind of
sweet-and-sour.

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I feel like if I nail it,
it could be...

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Come on.
Thank you.

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I obviously love cooking
with native ingredients.

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So today I'm going to make
a dish called Yabbies And Yams.

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So I'm using pretty much
all the ingredients

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from the mystery box beside
the plums, the tamarind and the emu.

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So, yeah, a lot's happening in here.
(CHUCKLES)

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There is so much pressure
on me today.

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The first time I left this kitchen
back in season six,

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I went to work for Jock

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in his restaurant, Orana,

200
00:09:19,520 --> 00:09:22,240
which was all about
native Australian food.

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00:09:23,600 --> 00:09:25,720
Laura, you are loving this! Sick!

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00:09:25,720 --> 00:09:28,040
Your face, I was just watching
your face the whole time.

203
00:09:28,040 --> 00:09:30,080
I'm just like...

204
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What are you going to
wow us with today?

205
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So I'm going to do a dish called
Yabbies And Yams.

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It's pepperberry butter-poached
yabbies.

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Mmm!

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00:09:38,000 --> 00:09:40,800
I'm gonna do a warrigal green
and yam veloute.

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I've, like, half roasted the yams
in there, like in foil.

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So it's kind of the whole idea of,
like, cooking in the earth,

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they were kind of grown,
essentially.

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00:09:47,560 --> 00:09:49,120
Yeah. I think it's one of
those things where,

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00:09:49,120 --> 00:09:51,600
you know, you're familiar
with these ingredients so that

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00:09:51,600 --> 00:09:53,280
just means the expectations...
Yes, I know!

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00:09:53,280 --> 00:09:54,920
..are so high for you.

216
00:09:54,920 --> 00:09:56,280
Yeah, that's I'm just taking my time

217
00:09:56,280 --> 00:09:58,120
to think through everything very,
very carefully.

218
00:09:58,120 --> 00:10:00,280
Yeah, good.
Very carefully.

219
00:10:00,280 --> 00:10:02,040
I think with native ingredients,

220
00:10:02,040 --> 00:10:04,080
they're just such big,
bold flavours.

221
00:10:04,080 --> 00:10:06,720
I just need to make sure I'm using
them in the right way.

222
00:10:06,720 --> 00:10:09,280
I need to nail it.
There's just no other option!

223
00:10:11,320 --> 00:10:13,960
ANDY: Don't forget, we're
looking for the bottom four today.

224
00:10:13,960 --> 00:10:15,760
One hour to go!

225
00:10:15,760 --> 00:10:17,280
(CLAPPING)
ANDRE: Oh, wow.

226
00:10:20,000 --> 00:10:22,440
Smells lovely, Audra.
Thank you.

227
00:10:22,440 --> 00:10:24,040
DECLAN: Alright. Very good.

228
00:10:25,960 --> 00:10:27,320
DEPINDER: Oh, my Lord.

229
00:10:30,200 --> 00:10:32,560
Look at that! So good.

230
00:10:32,560 --> 00:10:33,960
I really love using
native ingredients.

231
00:10:33,960 --> 00:10:37,320
The dish I'm going to make today
is emu carpaccio.

232
00:10:37,320 --> 00:10:38,840
Eating a raw emu dish is probably

233
00:10:38,840 --> 00:10:40,800
not something a lot of people
have eaten,

234
00:10:40,800 --> 00:10:42,440
but I assure you,
it's gonna be delicious.

235
00:10:42,440 --> 00:10:44,800
I'm going to do it with
a warrigal greens emulsion,

236
00:10:44,800 --> 00:10:48,200
an ooray agrodolce
and some yam crisps.

237
00:10:48,200 --> 00:10:50,960
I've got so much ooray on me. Ha-ha!

238
00:10:50,960 --> 00:10:53,040
Ooray!
Ooray.

239
00:10:53,040 --> 00:10:55,480
But when I first saw
the ingredients of that Mystery Box,

240
00:10:55,480 --> 00:10:58,280
something that stood out to me
straightaway was those yabbies.

241
00:10:58,280 --> 00:11:00,440
Because it's something that
as a kid,

242
00:11:00,440 --> 00:11:02,160
I'd go out yabby-ing,

243
00:11:02,160 --> 00:11:05,720
boil them in salted water,
and make yabby sandwiches.

244
00:11:05,720 --> 00:11:08,800
So I'm also thinking about
making a damper and yabby dish.

245
00:11:08,800 --> 00:11:09,920
I'm a massive fan of Nornie's

246
00:11:09,920 --> 00:11:11,640
and I'm really excited
for this challenge,

247
00:11:11,640 --> 00:11:14,920
so I just hope I can
do these ingredients justice.

248
00:11:14,920 --> 00:11:17,040
You're going sweet?
Eh?

249
00:11:17,040 --> 00:11:18,280
You decided to go sweet?

250
00:11:18,280 --> 00:11:19,680
Yeah, I'm going sweet.
Yeah, me too.

251
00:11:19,680 --> 00:11:21,600
I don't normally cook
with native ingredients,

252
00:11:21,600 --> 00:11:23,560
so I've decided to go sweet today.

253
00:11:23,560 --> 00:11:26,120
And I'm going to make
native ice-cream sandwiches.

254
00:11:27,640 --> 00:11:29,240
Theo!
Hello, hello.

255
00:11:29,240 --> 00:11:30,480
Hi.
Hey, Nornie.

256
00:11:30,480 --> 00:11:31,720
Sugar means sweet?

257
00:11:31,720 --> 00:11:33,040
Sugar means sweet, mate.

258
00:11:33,040 --> 00:11:36,080
Going with a native ice-cream
sandwich.

259
00:11:36,080 --> 00:11:40,720
So I've got strawberry gum
and golden syrup parfait,

260
00:11:40,720 --> 00:11:44,240
and then pepperberry biscuit
on the outside.

261
00:11:44,240 --> 00:11:46,160
OK. And you think that's enough?

262
00:11:46,160 --> 00:11:47,840
I hope so, yeah.

263
00:11:48,800 --> 00:11:50,400
It's ice-cream sandwich.

264
00:11:50,400 --> 00:11:51,920
It's just got to be perfect.
OK.

265
00:11:51,920 --> 00:11:54,080
Not just...not just flavour-wise,

266
00:11:54,080 --> 00:11:56,200
but texture-wise as well.
Yeah.

267
00:11:56,200 --> 00:12:00,080
Like, that biscuit needs to have
the perfect chew to it.

268
00:12:00,080 --> 00:12:02,160
So that's a tough one.

269
00:12:02,160 --> 00:12:03,560
Yeah.

270
00:12:03,560 --> 00:12:05,200
I hope it's enough.
Yeah.

271
00:12:05,200 --> 00:12:06,560
Yeah.
OK.

272
00:12:06,560 --> 00:12:08,480
'Cause you got to make it shine,
right?

273
00:12:08,480 --> 00:12:10,040
Mm-hm.
Good luck, mate.

274
00:12:10,040 --> 00:12:11,200
Thank you.

275
00:12:12,320 --> 00:12:14,840
Nornie and Andy
are worried that it's not enough,

276
00:12:14,840 --> 00:12:18,040
this ice-cream sandwich,
and I'm really stressed out now.

277
00:12:18,040 --> 00:12:20,320
I am doubting my decision.

278
00:12:22,280 --> 00:12:23,880
I don't want to be in the bottom.

279
00:12:23,880 --> 00:12:26,120
I'm anxious and I don't know
what to think.

280
00:12:39,320 --> 00:12:41,520
THEO: Nornie and Andy are worried
that it's not enough,

281
00:12:41,520 --> 00:12:42,880
this ice-cream sandwich.

282
00:12:42,880 --> 00:12:46,720
So I'm going to try and incorporate
more native ingredients.

283
00:12:46,720 --> 00:12:49,360
I've never used ooray plums before.

284
00:12:49,360 --> 00:12:54,280
I'm tasting them as I go
and they are sour and tart.

285
00:12:54,280 --> 00:12:58,040
But I love the taste and the colour
is so vibrant, it's amazing.

286
00:12:58,040 --> 00:13:02,440
I want to showcase that in the
centre of this ice-cream sandwich.

287
00:13:02,440 --> 00:13:06,520
So for this ooray plum centre,
I want it to be jammy and beautiful

288
00:13:06,520 --> 00:13:07,840
and sour and tart,

289
00:13:07,840 --> 00:13:10,240
and with a bit of sweetness,
but I want it to ooze out as well.

290
00:13:10,240 --> 00:13:13,680
We taste, we're gonna try
and then go from there.

291
00:13:29,600 --> 00:13:32,480
Hey, Sarah. Native mystery box.

292
00:13:32,480 --> 00:13:33,720
You lovin'?
Yes.

293
00:13:33,720 --> 00:13:35,960
Yes. Look, they taste incredible.

294
00:13:35,960 --> 00:13:38,320
I haven't tried a lot of
these ingredients before,

295
00:13:38,320 --> 00:13:41,040
but I really love them.
Yeah. What's the dish?

296
00:13:41,040 --> 00:13:45,240
So I'm making...
I'm calling it a Native Sea Pearl.

297
00:13:45,240 --> 00:13:47,000
So I've got our mackerel,

298
00:13:47,000 --> 00:13:50,520
which is going to be a cured coating
on the outside.

299
00:13:50,520 --> 00:13:53,400
So create a really beautiful sphere.
Yep.

300
00:13:53,400 --> 00:13:55,640
And a little yabby centre.

301
00:13:55,640 --> 00:13:58,080
And then a gribiche as the base.

302
00:13:58,080 --> 00:14:00,640
I'd like to see what it's going
to turn out to be.

303
00:14:00,640 --> 00:14:02,280
Sounds good. Thank you.
Good luck.

304
00:14:02,280 --> 00:14:03,680
Thanks.

305
00:14:05,960 --> 00:14:10,640
It's really difficult to balance
such strong native ingredients,

306
00:14:10,640 --> 00:14:13,320
especially in such
a conceptual dish.

307
00:14:13,320 --> 00:14:17,120
But if I can pull it off,
I think it could be a top dish.

308
00:14:20,720 --> 00:14:22,200
Hey.
Mm!

309
00:14:23,440 --> 00:14:25,440
(CHUCKLES) Getting your sweat on
again.

310
00:14:25,440 --> 00:14:26,920
Am I? Yeah.

311
00:14:26,920 --> 00:14:28,360
Not too bad.

312
00:14:29,320 --> 00:14:30,880
Feeling really good.

313
00:14:30,880 --> 00:14:32,680
Beautiful abundance of ingredients

314
00:14:32,680 --> 00:14:36,040
here, native ingredients,
might I say.

315
00:14:36,040 --> 00:14:38,640
I'm the quintessential skippy here
on the show.

316
00:14:38,640 --> 00:14:40,520
And, you know, lucky enough

317
00:14:40,520 --> 00:14:42,520
to have lived my whole life
in this beautiful country.

318
00:14:42,520 --> 00:14:45,040
I think this is going to be
a really fun challenge.

319
00:14:45,040 --> 00:14:47,400
Declan!
Hello, ladies. How are you?

320
00:14:47,400 --> 00:14:48,400
What are you doing?

321
00:14:48,400 --> 00:14:50,240
SOFIA: Declan's his name,
mackerel's his game.

322
00:14:50,240 --> 00:14:51,800
Mackerel is my game today.

323
00:14:51,800 --> 00:14:54,080
It's going to be served on top of

324
00:14:54,080 --> 00:14:56,560
this ooray plum emulsion
that I'm making.

325
00:14:56,560 --> 00:14:58,720
Um, have some fried yams on top

326
00:14:58,720 --> 00:15:01,880
and a saltbush, like,
vinaigrette damper.

327
00:15:01,880 --> 00:15:03,320
I grew up, like,

328
00:15:03,320 --> 00:15:04,720
cooking a lot of food like this.
Yeah.

329
00:15:04,720 --> 00:15:07,640
A bit of a hunter-gatherer myself.
Yeah, yeah, yeah.

330
00:15:07,640 --> 00:15:11,600
Um, like, I love these ingredients.
Um, Australian ingredients.

331
00:15:11,600 --> 00:15:12,800
Like, they're so full of flavour.

332
00:15:12,800 --> 00:15:14,280
Yeah.
Aren't they?

333
00:15:14,280 --> 00:15:16,640
Just have to be used in the right
way, balanced in the right way.

334
00:15:16,640 --> 00:15:19,120
A lot of astringency
that you have to control, yeah?

335
00:15:19,120 --> 00:15:20,800
I like that - astringency. There is.

336
00:15:20,800 --> 00:15:23,560
Um, so, yeah, I want to cook you
guys a hearty feed.

337
00:15:23,560 --> 00:15:25,120
Good luck!
Thank you.

338
00:15:25,120 --> 00:15:26,560
Bold.

339
00:15:26,560 --> 00:15:28,960
I'm just keeping level-headed
and calm.

340
00:15:28,960 --> 00:15:30,360
Um, there's a lot of stuff
on my bench,

341
00:15:30,360 --> 00:15:32,080
so I need to do a bit of
a tidy down soon.

342
00:15:32,080 --> 00:15:33,560
I think Loz might yell at me.

343
00:15:33,560 --> 00:15:35,320
(LAURA LAUGHS)

344
00:15:35,320 --> 00:15:37,480
No.
Otherwise, I'll do it for you, darl.

345
00:15:37,480 --> 00:15:38,800
Oh, beautiful.
Yeah, I gotcha.

346
00:15:40,200 --> 00:15:42,880
OK, guys, no time to lose.

347
00:15:42,880 --> 00:15:45,240
45 minutes to go!

348
00:15:45,240 --> 00:15:47,120
(CLAPPING)

349
00:15:48,960 --> 00:15:51,800
Oh, wow. It's amazing!
Pepperberry?

350
00:15:51,800 --> 00:15:53,880
Pepperberry. First time I've
ever tried it. Amazing.

351
00:15:53,880 --> 00:15:56,320
I'm gonna do a mackerel dish
with a pepperberry beurre blanc.

352
00:15:56,320 --> 00:15:58,640
Got no idea about these ingredients!

353
00:15:58,640 --> 00:16:00,920
So I'm learning on the job
100% today.

354
00:16:04,280 --> 00:16:06,120
POH: Audra!
Hi!

355
00:16:06,120 --> 00:16:07,480
What are you making?

356
00:16:07,480 --> 00:16:09,960
So I'm gonna make little
kueh pie tees.

357
00:16:09,960 --> 00:16:12,600
Oh, wow!
And then do an emu tartare.

358
00:16:12,600 --> 00:16:15,560
I really love this idea.
Here we go.

359
00:16:17,080 --> 00:16:18,240
Pop it in.

360
00:16:18,240 --> 00:16:19,480
Oh!
OK.

361
00:16:21,360 --> 00:16:25,040
It's so satisfying.
How cool is that!

362
00:16:25,040 --> 00:16:26,840
And it just gives you texture
straightaway.

363
00:16:32,160 --> 00:16:33,400
Depinder?

364
00:16:33,400 --> 00:16:35,360
Hello. I'm going to be doing
a native Eton mess.

365
00:16:36,560 --> 00:16:39,120
I'm gonna do
a pepperberry meringue.

366
00:16:39,120 --> 00:16:41,760
On the base, I'm going to do
a jam with ooray plum.

367
00:16:42,840 --> 00:16:44,720
So, are you familiar
with our produce?

368
00:16:44,720 --> 00:16:46,720
Yeah, I think so.
I think I'm pretty happy with it.

369
00:16:46,720 --> 00:16:49,160
I'm using pepperberry,
I'm using ooray plum.

370
00:16:49,160 --> 00:16:50,560
Excellent.
Thank you.

371
00:16:53,560 --> 00:16:55,160
The one thing
that I've learned over my time

372
00:16:55,160 --> 00:16:58,040
with native ingredients is
they can be quite strong,

373
00:16:58,040 --> 00:16:59,920
pungent ingredients, which is great.

374
00:16:59,920 --> 00:17:03,840
But when you're using a lot of them,
that can be too much.

375
00:17:03,840 --> 00:17:06,480
Today I'm making a dish
called Yabbies And Yams.

376
00:17:06,480 --> 00:17:08,200
So, in the bottom of my dish,

377
00:17:08,200 --> 00:17:10,640
I'll have my warrigal greens
veloute.

378
00:17:10,640 --> 00:17:14,240
A veloute is an emulsion
of a stock, a vegetable and a fat.

379
00:17:14,240 --> 00:17:17,400
And today I'm using the yams,
the warrigal greens

380
00:17:17,400 --> 00:17:20,840
and then lots of butter to create
this beautiful, velvety sauce

381
00:17:20,840 --> 00:17:23,880
that's going to really help coat
all of those ingredients.

382
00:17:26,200 --> 00:17:30,720
I'm tasting this veloute,
and it needs to be yammier.

383
00:17:30,720 --> 00:17:33,640
I'm just adding
all the last little bits of yam,

384
00:17:33,640 --> 00:17:35,120
as well as some Sunrise Lime,

385
00:17:35,120 --> 00:17:36,520
because that's going
to help bring out

386
00:17:36,520 --> 00:17:39,000
all those beautiful
natural flavours.

387
00:17:39,000 --> 00:17:40,040
Yammy, yammy!

388
00:17:46,840 --> 00:17:48,160
Oof! It's hot!

389
00:17:49,400 --> 00:17:51,200
It smells terrific in here.

390
00:17:51,200 --> 00:17:54,080
And there are some really
exciting dishes out there.

391
00:17:54,080 --> 00:17:55,680
Come on, let's do this.

392
00:17:55,680 --> 00:17:57,200
Snez is probably...

393
00:17:57,200 --> 00:18:00,280
I think, if she can pull it off,
that'd be really, really super cool.

394
00:18:00,280 --> 00:18:05,480
I mean, she's coming with us
with a yam dumpling, you know?

395
00:18:05,480 --> 00:18:07,520
But it's going to be a sweet.

396
00:18:07,520 --> 00:18:09,480
It's going to be
a sweet yam dumpling.

397
00:18:09,480 --> 00:18:11,080
SNEZ: My dumpling's yum!

398
00:18:11,080 --> 00:18:14,520
But I love that she's bringing
her culture into these flavours.

399
00:18:14,520 --> 00:18:16,240
ANDY: Yeah. What about
on the flip side of that?

400
00:18:16,240 --> 00:18:18,880
What are you
a little bit nervous about?

401
00:18:18,880 --> 00:18:20,200
I think Sarah.

402
00:18:20,200 --> 00:18:21,520
Yeah.
Yeah.

403
00:18:21,520 --> 00:18:23,320
She's really thinly sliced
the mackerel...

404
00:18:23,320 --> 00:18:24,560
Yeah.
..laid it out,

405
00:18:24,560 --> 00:18:26,320
and she's gonna kind of roll it up.

406
00:18:26,320 --> 00:18:28,640
So, it's called this seafood pearl.
And cured it?

407
00:18:28,640 --> 00:18:30,160
Yeah, a little light cure on it.

408
00:18:30,160 --> 00:18:33,440
It is a really great idea,
but she could have really used...

409
00:18:33,440 --> 00:18:35,760
Amped it.
..amped those natives

410
00:18:35,760 --> 00:18:37,960
and really went for it.
Yeah.

411
00:18:37,960 --> 00:18:40,440
I'm a little bit worried about Theo.

412
00:18:40,440 --> 00:18:42,120
He's doing a...
Ice-cream.

413
00:18:42,120 --> 00:18:45,080
..native ice-cream sandwich.
Sandwich. Yeah.

414
00:18:45,080 --> 00:18:46,560
Is that going to be enough?

415
00:18:47,760 --> 00:18:49,320
It might just be a bit too...

416
00:18:49,320 --> 00:18:50,320
Simple.
..simple.

417
00:18:50,320 --> 00:18:51,560
Too simple.

418
00:18:51,560 --> 00:18:53,960
You did say less is more!
I did say less is more.

419
00:18:53,960 --> 00:18:55,560
He probably got it wrong!
Yeah.

420
00:18:55,560 --> 00:18:56,800
I'm joking.

421
00:18:56,800 --> 00:18:58,240
SNEZ: Panic at the disco!

422
00:18:58,240 --> 00:18:59,920
THEO: You're alright, mate.
Keep going.

423
00:18:59,920 --> 00:19:01,160
Thank you.
No worries.

424
00:19:01,160 --> 00:19:04,000
We're expecting yam-azing food!

425
00:19:04,000 --> 00:19:06,520
You've got 30 minutes to go!

426
00:19:09,280 --> 00:19:10,600
Oh, my God.

427
00:19:15,440 --> 00:19:18,480
My emu carpaccio dish is
pretty much under control.

428
00:19:19,560 --> 00:19:20,560
ANDY: Callum.
Hello, gang.

429
00:19:20,560 --> 00:19:21,560
How are you going?
NORNIE: Hi.

430
00:19:21,560 --> 00:19:23,040
How are you, Chef? Nice to see you.

431
00:19:23,040 --> 00:19:25,160
Good to see you.
What are you making?

432
00:19:25,160 --> 00:19:28,040
So, I'm going to do emu carpaccio.
Nice.

433
00:19:28,040 --> 00:19:30,600
I'm going to blast it over coal
so it's, like, really burnt

434
00:19:30,600 --> 00:19:32,040
on the outside and really raw
in the middle.

435
00:19:32,040 --> 00:19:33,120
Yep.

436
00:19:33,120 --> 00:19:36,480
I'm just mucking around with these
yam crisps to kind of scoop it up.

437
00:19:36,480 --> 00:19:38,840
I like it.
So, yeah. So, I was...

438
00:19:38,840 --> 00:19:40,760
I'm contemplating
making a little damper...

439
00:19:40,760 --> 00:19:42,840
Ooh!
..to serve with it.

440
00:19:42,840 --> 00:19:45,200
Which I thought should be fun. Which
I know you're famous for, Nornie.

441
00:19:45,200 --> 00:19:46,920
So...
I like this!

442
00:19:46,920 --> 00:19:49,680
I would love any damper-related
advice you've got.

443
00:19:49,680 --> 00:19:52,440
(CHUCKLES)
Ooh!

444
00:19:52,440 --> 00:19:54,880
Look, I mean,
damper is one of those things.

445
00:19:54,880 --> 00:19:57,840
There is a secret to it,
but I can't give it to you.

446
00:19:57,840 --> 00:19:58,840
Oh, that's a shame.

447
00:19:58,840 --> 00:19:59,960
Yeah, well...
Poker face?

448
00:19:59,960 --> 00:20:02,760
..good luck!
Ha-ha! She's good.

449
00:20:02,760 --> 00:20:04,000
Yeah.
She's good.

450
00:20:05,520 --> 00:20:09,280
My version of damper
and Nornie's beautiful damper,

451
00:20:09,280 --> 00:20:12,360
learnt over generations,
is not the same thing.

452
00:20:12,360 --> 00:20:14,920
Nornie is, like, world-famous
for her damper.

453
00:20:14,920 --> 00:20:17,080
So, yeah, there's a bit of pressure
on these little breads.

454
00:20:17,080 --> 00:20:19,120
I need to make sure
that I absolutely nail it.

455
00:20:29,320 --> 00:20:33,440
CALLUM: Today, I'm making barbecued
emu carpaccio and some yam crisps.

456
00:20:33,440 --> 00:20:35,640
It should be nice and crunchy.
We're gonna...

457
00:20:35,640 --> 00:20:39,080
We're gonna have some lovely, um,
excitement.

458
00:20:39,080 --> 00:20:41,680
I'm gonna actually start
plating this carpaccio up now.

459
00:20:41,680 --> 00:20:43,240
So, I'm gonna lay it
all over the plate.

460
00:20:43,240 --> 00:20:45,560
Gonna season it
with that pepperberry salt,

461
00:20:45,560 --> 00:20:47,360
some of the warrigal greens
emulsion,

462
00:20:47,360 --> 00:20:51,440
the ooray agrodolce,
crispy saltbush and those yams.

463
00:20:51,440 --> 00:20:52,520
And I'm really happy with dish A,

464
00:20:52,520 --> 00:20:53,920
so I can sort of put that
to the side

465
00:20:53,920 --> 00:20:55,400
and now it's on to that damper
and yabby dish.

466
00:20:58,880 --> 00:21:00,600
So, I'm gonna have a crack
at this damper.

467
00:21:00,600 --> 00:21:01,880
We'll see how it goes.

468
00:21:03,280 --> 00:21:05,320
The idea of this damper
and yabby dish for me

469
00:21:05,320 --> 00:21:08,600
is effectively my childhood memory
of eating yabby sandwiches.

470
00:21:08,600 --> 00:21:11,600
So, I've got these beautiful
little strawberry gum leaves

471
00:21:11,600 --> 00:21:13,080
that were in the mystery box.

472
00:21:13,080 --> 00:21:15,920
And I think that,
if I cook it on those branches,

473
00:21:15,920 --> 00:21:17,280
it's going to impart a really gentle

474
00:21:17,280 --> 00:21:19,760
kind of strawberry eucalyptus
flavour through the bread,

475
00:21:19,760 --> 00:21:21,640
which I think will be really fun.

476
00:21:21,640 --> 00:21:23,400
So, that's my strategy.
I hope it works.

477
00:21:23,400 --> 00:21:24,680
(CHUCKLES)

478
00:21:24,680 --> 00:21:26,480
I'm unsure if I'm going to be able
to get a damper

479
00:21:26,480 --> 00:21:28,920
up to Nornie's standard,
and it's something she's famous for.

480
00:21:28,920 --> 00:21:32,840
So, yeah,
bit of charriness never hurt anyone.

481
00:21:32,840 --> 00:21:35,000
I'll have a little taste
of my tester in a second

482
00:21:35,000 --> 00:21:36,680
and see how it goes.

483
00:21:36,680 --> 00:21:38,360
High-intensity bread cooking.

484
00:21:39,920 --> 00:21:43,440
Holy mackerel!
Only 12 minutes to go!

485
00:21:43,440 --> 00:21:45,400
(JUDGES CLAP)
SNEZ: Oh, my God.

486
00:21:48,000 --> 00:21:49,040
ANDY: Smells good, mate.

487
00:21:51,480 --> 00:21:52,600
DEPINDER: Oh, my God. Yum.

488
00:21:58,880 --> 00:22:00,840
Snez, are you going for it? Yeah?

489
00:22:00,840 --> 00:22:03,000
I'm really going for it today.
Yeah.

490
00:22:03,000 --> 00:22:04,320
So, today I'm cooking knedle.

491
00:22:04,320 --> 00:22:06,080
In Serbia, this is like dumpling

492
00:22:06,080 --> 00:22:08,400
stuffed with a whole plum.

493
00:22:08,400 --> 00:22:11,040
I'm going really good,
and my ice-cream is looking great.

494
00:22:11,040 --> 00:22:12,360
It's churning up. It's almost done.

495
00:22:12,360 --> 00:22:13,480
Syrup is ready.

496
00:22:13,480 --> 00:22:16,400
I just need to finalise
these little dumplings,

497
00:22:16,400 --> 00:22:18,520
fry them, and I need
to make sure they're perfect.

498
00:22:20,000 --> 00:22:21,520
Muscles would be good.

499
00:22:21,520 --> 00:22:22,600
So, to make my dumpling dough,

500
00:22:22,600 --> 00:22:25,400
I'm squeezing my yams
through the potato ricer.

501
00:22:26,400 --> 00:22:29,600
Gee, I need some muscles here, Theo.
What's up?

502
00:22:30,720 --> 00:22:32,000
Teamwork.
Shall I squeeze it through?

503
00:22:32,000 --> 00:22:33,960
Try it. (CHUCKLES)

504
00:22:33,960 --> 00:22:35,000
Yes!

505
00:22:37,280 --> 00:22:39,440
Thank you. That's enough.
No worries.

506
00:22:39,440 --> 00:22:41,720
After I put my yams
through the potato ricer,

507
00:22:41,720 --> 00:22:44,480
I grab a little piece of the dough
and make a nice ball,

508
00:22:44,480 --> 00:22:46,640
make it nice and flat.

509
00:22:46,640 --> 00:22:48,520
I'll put one caramel centre
in the middle...

510
00:22:48,520 --> 00:22:49,880
Woo!

511
00:22:49,880 --> 00:22:51,440
..one whole ooray plum,

512
00:22:51,440 --> 00:22:54,440
and I'll wrap it nicely
in a nice, beautiful ball.

513
00:22:54,440 --> 00:22:57,520
This is such a traditional dish
in Serbia,

514
00:22:57,520 --> 00:23:00,680
but I never use purple yams before.

515
00:23:00,680 --> 00:23:03,480
I had sweet potato,
had normal potato,

516
00:23:03,480 --> 00:23:05,720
so I have no idea
how this is going to turn out.

517
00:23:06,840 --> 00:23:08,400
If I nail this dish,

518
00:23:08,400 --> 00:23:10,240
I feel like it's going to be
a really good one.

519
00:23:10,240 --> 00:23:12,400
But if I fail... Yeah.

520
00:23:16,360 --> 00:23:17,960
Quite a bit on the go.

521
00:23:17,960 --> 00:23:20,080
I need to just kind
of start pulling it all together

522
00:23:20,080 --> 00:23:21,800
and working on those flavours.

523
00:23:21,800 --> 00:23:24,480
I feel like,
when it comes to ingredients

524
00:23:24,480 --> 00:23:27,480
that are kind of foreign
and unknown,

525
00:23:27,480 --> 00:23:29,920
it's important
to make it look beautiful.

526
00:23:29,920 --> 00:23:34,520
So I'm presenting my dish
in this gorgeous shape of a pearl.

527
00:23:36,080 --> 00:23:38,960
The exterior is the cured mackerel.

528
00:23:38,960 --> 00:23:43,600
Inside is my confit yabby,
a little gribiche as the base.

529
00:23:44,800 --> 00:23:48,040
Gribiche is essentially
a cooked egg sauce.

530
00:23:50,440 --> 00:23:52,560
My native sea pearl straight on top.

531
00:23:54,040 --> 00:23:56,280
And I'm going to fill
each of those onion pearls

532
00:23:56,280 --> 00:23:59,040
with some of the ooray plum
reduction.

533
00:23:59,040 --> 00:24:01,720
It will be a really tangy,
sweet element to my dish.

534
00:24:01,720 --> 00:24:05,200
I want it to come through,
but I don't want it to overpower.

535
00:24:05,200 --> 00:24:06,640
Is that still on fire?

536
00:24:06,640 --> 00:24:07,840
No.
DECLAN: No.

537
00:24:07,840 --> 00:24:10,160
Trying to burn me!
(THEY CHUCKLE)

538
00:24:10,160 --> 00:24:11,440
I'm feeling really good.

539
00:24:11,440 --> 00:24:14,280
I'm, you know, I got Loz to my left,
Sarah to my right.

540
00:24:14,280 --> 00:24:15,680
Can I have it?

541
00:24:15,680 --> 00:24:17,840
Oh, no! It's got the shell on it!

542
00:24:17,840 --> 00:24:21,280
It's like that turquoise team
challenge a couple of weeks ago.

543
00:24:21,280 --> 00:24:23,880
Is there any more paper towel?
Oh, yeah. Here you go.

544
00:24:23,880 --> 00:24:26,000
Oh, thanks.
Thank you.

545
00:24:26,000 --> 00:24:27,440
It's time to plate up.

546
00:24:27,440 --> 00:24:30,280
I want this delicious,
charcoal-butterflied,

547
00:24:30,280 --> 00:24:33,520
soft, oily mackerel sitting
in the middle of the plate,

548
00:24:33,520 --> 00:24:36,080
swimming in an ooray plum emulsion.

549
00:24:37,400 --> 00:24:40,160
You're going to have the tartness
from that ooray plum...

550
00:24:40,160 --> 00:24:41,360
Yummy!

551
00:24:41,360 --> 00:24:45,040
..all these little crispy bits
of fried yam on top.

552
00:24:45,040 --> 00:24:46,320
Salty, salty yam.

553
00:24:46,320 --> 00:24:50,400
And then, you know, a nice,
fluffy, fried saltbush damper

554
00:24:50,400 --> 00:24:53,080
to go with it on the side
to mop up all that sauce.

555
00:24:53,080 --> 00:24:54,240
THEO: Happy?
Yeah.

556
00:24:56,680 --> 00:24:58,160
Grandpa taught me how to fish

557
00:24:58,160 --> 00:25:01,080
and taught me how to make
this delicious damper.

558
00:25:01,080 --> 00:25:04,640
And today Declan is my name
and damper is my game.

559
00:25:04,640 --> 00:25:07,640
LAURA: I think you actually will
reincarnate into a fish.

560
00:25:10,760 --> 00:25:13,440
ALANA: Look at the time.
Let's hustle.

561
00:25:15,800 --> 00:25:17,280
Beautiful.

562
00:25:17,280 --> 00:25:18,920
Hot! Hot!

563
00:25:21,120 --> 00:25:23,080
CALLUM: (EXHALES LOUDLY) Yum.

564
00:25:23,080 --> 00:25:25,240
Sorry. Am I taking over your space?
No. It's OK.

565
00:25:25,240 --> 00:25:27,520
Quite possibly?
We're all good. We're all good.

566
00:25:27,520 --> 00:25:30,680
The judges said that the ice-cream
sandwich has to be perfect.

567
00:25:30,680 --> 00:25:34,240
And now I'm just really trying
to focus on perfecting this dish.

568
00:25:35,680 --> 00:25:37,800
So I take out the centre

569
00:25:37,800 --> 00:25:41,080
of my golden syrup
and strawberry gum parfait.

570
00:25:41,080 --> 00:25:43,400
I've got my cookie
loaded with pepperberry.

571
00:25:44,840 --> 00:25:49,200
I then load that with some caramel
and the ooray plum reduction.

572
00:25:49,200 --> 00:25:52,360
It gets sour and tart,
but I love the taste,

573
00:25:52,360 --> 00:25:55,560
so when the judges bite into it,
it's kind of like a jam doughnut.

574
00:25:55,560 --> 00:25:58,400
When you get into the centre,
you get this beautiful ooray plum

575
00:25:58,400 --> 00:26:00,040
getting into your mouth.

576
00:26:01,640 --> 00:26:02,800
To finish off these,

577
00:26:02,800 --> 00:26:06,920
I wanted to put a little N on top
for 'Nornie' and 'native'.

578
00:26:06,920 --> 00:26:08,880
I'm sucking up a little bit here,
but whatever!

579
00:26:12,120 --> 00:26:13,320
Oof!

580
00:26:13,320 --> 00:26:16,360
I'm expecting big things.
Two minutes to go!

581
00:26:16,360 --> 00:26:19,280
(JUDGES CHEER AND CLAP)

582
00:26:26,280 --> 00:26:30,280
LAURA: I pull my yabbies out
of the butter and I give one a try.

583
00:26:32,520 --> 00:26:33,880
Mmm!

584
00:26:33,880 --> 00:26:36,200
And it is so delicious.

585
00:26:36,200 --> 00:26:39,200
You can really taste
that pepperberry coming through.

586
00:26:39,200 --> 00:26:41,360
I am so happy with these.

587
00:26:41,360 --> 00:26:44,800
Now, though,
I need to focus my time on plating.

588
00:26:44,800 --> 00:26:46,400
I want to be able
to taste everything

589
00:26:46,400 --> 00:26:48,040
but just the right amount of.

590
00:26:50,480 --> 00:26:51,880
That is such a vibe.

591
00:26:55,520 --> 00:26:57,400
SNEZ: They look gorgeous, actually.

592
00:26:57,400 --> 00:26:58,920
My dumplings look beautiful.

593
00:26:58,920 --> 00:27:00,520
They're actually all even-shaped.

594
00:27:00,520 --> 00:27:04,160
I do have enough for each judge,
and I also have one for me to try.

595
00:27:05,240 --> 00:27:06,440
Oh, my God. Yum!

596
00:27:09,200 --> 00:27:11,480
Everything is coming together
and what I envisioned,

597
00:27:11,480 --> 00:27:12,920
it actually looks exactly like it.

598
00:27:12,920 --> 00:27:14,040
Love.

599
00:27:14,040 --> 00:27:15,560
And I'm so, so, so proud.

600
00:27:18,520 --> 00:27:20,600
You don't want to be
in tomorrow's elimination!

601
00:27:20,600 --> 00:27:23,280
One minute to go!

602
00:27:23,280 --> 00:27:24,760
ALANA: Yum, yum.

603
00:27:31,000 --> 00:27:33,120
CALLUM: How beautiful is that!
Oh, my goodness.

604
00:27:33,120 --> 00:27:34,440
Ah!

605
00:27:34,440 --> 00:27:36,080
To plate my damper and yabby dish,

606
00:27:36,080 --> 00:27:37,960
I want it to be the yabbies
and the mayo

607
00:27:37,960 --> 00:27:40,200
and the damper all on the plate -
kind of grab a bit of damper,

608
00:27:40,200 --> 00:27:43,760
grab a yabby and swoop it
through that yabby head mayo.

609
00:27:43,760 --> 00:27:45,840
Get your dishes on the plate!

610
00:27:45,840 --> 00:27:47,440
10!

611
00:27:47,440 --> 00:27:49,520
JUDGES: Nine, eight,

612
00:27:49,520 --> 00:27:52,880
seven, six,

613
00:27:52,880 --> 00:27:56,000
five, four,

614
00:27:56,000 --> 00:27:58,800
three, two,

615
00:27:58,800 --> 00:28:00,880
one!
That's it!

616
00:28:00,880 --> 00:28:02,600
Good job.
Good job. Smashed it.

617
00:28:02,600 --> 00:28:04,520
Yeah.
(JUDGES APPLAUD)

618
00:28:04,520 --> 00:28:06,280
Well done.
DEPINDER: Wow.

619
00:28:06,280 --> 00:28:10,200
Oh, my God! Oh, my God, Callum!

620
00:28:10,200 --> 00:28:13,120
THEO: I feel like this is
the perfect ice-cream sandwich.

621
00:28:13,120 --> 00:28:14,640
Whether it's enough or not,

622
00:28:14,640 --> 00:28:16,240
you know, there's a lot
of good cooks here today,

623
00:28:16,240 --> 00:28:17,880
so we'll see how that pans out.

624
00:28:17,880 --> 00:28:19,720
Definitely don't want to be
in the bottom four today.

625
00:28:19,720 --> 00:28:22,080
So everything is crossed.

626
00:28:33,000 --> 00:28:36,120
With Nornie Bero in the kitchen,
it was only fitting that we gave you

627
00:28:36,120 --> 00:28:39,280
a mystery box
using native Australian ingredients.

628
00:28:39,280 --> 00:28:41,600
We're going to see how you went.

629
00:28:41,600 --> 00:28:43,240
But a word of warning -

630
00:28:43,240 --> 00:28:45,400
we are looking for the bottom four
today.

631
00:28:46,960 --> 00:28:48,440
First dish we'd like to taste...

632
00:28:50,320 --> 00:28:51,560
Come on down, Callum.

633
00:28:53,960 --> 00:28:55,160
Thank you.

634
00:28:55,160 --> 00:28:57,560
I feel really proud
of what I've cooked in this time.

635
00:28:57,560 --> 00:29:00,280
JUDGES: Oh!
Here we go!

636
00:29:00,280 --> 00:29:03,240
But the biggest risk I took today
was making this damper dish.

637
00:29:04,520 --> 00:29:07,040
By pushing myself, I could have
actually put myself in jeopardy

638
00:29:07,040 --> 00:29:08,200
for that bottom four.

639
00:29:09,960 --> 00:29:12,040
Tell us - what is your dish?

640
00:29:12,040 --> 00:29:14,520
So, it's a barbecued emu carpaccio

641
00:29:14,520 --> 00:29:18,280
dressed with an ooray plum
and golden syrup agrodolce,

642
00:29:18,280 --> 00:29:21,400
with some yam crisps
to scoop it up,

643
00:29:21,400 --> 00:29:25,120
and then a barbecue damper
with yabbies and a yabby head mayo.

644
00:29:26,360 --> 00:29:27,840
Where that dish came from was,

645
00:29:27,840 --> 00:29:29,120
when I was
like eight or nine years old,

646
00:29:29,120 --> 00:29:30,920
I got a, um, for Christmas,
like a yabby net,

647
00:29:30,920 --> 00:29:33,600
and there's heaps of little creeks
and dams and stuff

648
00:29:33,600 --> 00:29:34,960
around the Barossa where I grew up,

649
00:29:34,960 --> 00:29:36,480
and we'd just go home
and chuck them in a pot,

650
00:29:36,480 --> 00:29:38,520
and I'd just have, like,
cheap square white bread,

651
00:29:38,520 --> 00:29:40,360
mayo from the fridge, and yabbies.

652
00:29:40,360 --> 00:29:42,320
Ooh, yum.
It was just a yabby sandwich.

653
00:29:42,320 --> 00:29:43,880
So it's kind of an ode to that.

654
00:29:43,880 --> 00:29:45,400
Nice.
ANDY: Love it.

655
00:30:10,520 --> 00:30:13,640
Callum, these dishes
absolutely celebrate

656
00:30:13,640 --> 00:30:16,720
everything that was
in Nornie's mystery box.

657
00:30:16,720 --> 00:30:19,120
There's so much detail
in every element,

658
00:30:19,120 --> 00:30:21,280
down to these yam crisps

659
00:30:21,280 --> 00:30:23,720
that you've sprinkled
full of that pepperberry.

660
00:30:23,720 --> 00:30:26,120
Everything was
just beautifully balanced.

661
00:30:26,120 --> 00:30:28,320
The damper was such a win for me.

662
00:30:28,320 --> 00:30:32,200
It was so tender
and just melted in my mouth.

663
00:30:32,200 --> 00:30:35,240
I think you've done a fantastic job.
Thank you, Poh.

664
00:30:35,240 --> 00:30:38,600
If you would have just given me
your emu carpaccio,

665
00:30:38,600 --> 00:30:40,280
I would be just dancing.

666
00:30:41,480 --> 00:30:44,680
But then you added your yabbies
with the damper

667
00:30:44,680 --> 00:30:47,320
on the strawberry gum leaves
as well.

668
00:30:47,320 --> 00:30:49,920
Thanks for the extras.
You've overachieved, Callum.

669
00:30:49,920 --> 00:30:52,160
You've overachieved!
Fabulous!

670
00:30:52,160 --> 00:30:53,960
Absolutely...

671
00:30:53,960 --> 00:30:58,880
Your delivery of everything
on that plateau is...

672
00:30:58,880 --> 00:31:00,280
..is you, Callum.

673
00:31:00,280 --> 00:31:02,920
Thank you. Thanks, everyone.
Really appreciate it. Thank you.

674
00:31:04,440 --> 00:31:05,880
Good job.

675
00:31:07,800 --> 00:31:09,040
Declan, you're next.

676
00:31:13,920 --> 00:31:15,120
Mm-hm...

677
00:31:21,720 --> 00:31:23,520
What have you made us today?

678
00:31:23,520 --> 00:31:25,680
DECLAN: I've done
a charcoal mackerel

679
00:31:25,680 --> 00:31:27,440
with an ooray plum emulsion.

680
00:31:28,960 --> 00:31:31,560
Declan's your name...
And fish is my game.

681
00:31:31,560 --> 00:31:33,080
Yeah!

682
00:31:34,800 --> 00:31:37,440
Declan, Nornie is my name,

683
00:31:37,440 --> 00:31:38,720
yam is my game.

684
00:31:38,720 --> 00:31:41,080
Oh, I love it!
(ALL LAUGH)

685
00:31:41,080 --> 00:31:42,200
I love it.

686
00:31:42,200 --> 00:31:43,680
Let's dig in.
Please.

687
00:32:13,680 --> 00:32:16,600
Declan, it is a really good dish!

688
00:32:16,600 --> 00:32:18,120
You've done really, really well.

689
00:32:20,520 --> 00:32:24,360
I love the way you butterflied
the mackerel.

690
00:32:24,360 --> 00:32:27,720
You've cooked it beautifully.
It's full of that smokiness.

691
00:32:27,720 --> 00:32:32,840
The little fried yam straw was
so yummy.

692
00:32:32,840 --> 00:32:35,160
And what do you think of
the damper, Nornie?

693
00:32:35,160 --> 00:32:36,240
Oh, look...

694
00:32:36,240 --> 00:32:38,040
Pretty good, mate. Like...

695
00:32:38,040 --> 00:32:41,000
I really loved it, actually.
The damper really was...

696
00:32:41,000 --> 00:32:43,320
I kept wanting to go back for more.

697
00:32:43,320 --> 00:32:47,200
And that saltbush, like, salt -
ooh, yeah! - made your dish,

698
00:32:47,200 --> 00:32:49,120
like, elevated it even more.

699
00:32:49,120 --> 00:32:53,040
Every bite you take is just like,
"Oh, yum. Yum. Yum. Yum."

700
00:32:53,040 --> 00:32:54,320
Amazing job.

701
00:32:56,040 --> 00:32:57,320
Now, your emulsion,

702
00:32:57,320 --> 00:33:00,800
your ooray plums emulsion,

703
00:33:00,800 --> 00:33:03,160
is absolutely sublime.

704
00:33:03,160 --> 00:33:05,160
It is perfection.

705
00:33:05,160 --> 00:33:07,160
It really contributes to the fish.

706
00:33:07,160 --> 00:33:09,160
You've done a stunning dish.
Well done, mate.

707
00:33:09,160 --> 00:33:11,400
Thank you.
Wham bam, thank you, yam.

708
00:33:11,400 --> 00:33:13,720
SARAH: Well done, Deckers.
JEAN-CHRISTOPHE: Well done.
Thank you.

709
00:33:16,520 --> 00:33:18,080
Great work. Killed it.

710
00:33:20,360 --> 00:33:23,080
The next dish we want to taste
is Theo's.

711
00:33:26,160 --> 00:33:28,800
THEO: I'm happy with the flavour
of my ice-cream sandwich.

712
00:33:28,800 --> 00:33:31,960
I just hope there's enough
ooray plum reduction in the centre

713
00:33:31,960 --> 00:33:34,120
to ooze out
and just cover your mouth.

714
00:33:34,120 --> 00:33:36,520
Oh, wow.

715
00:33:36,520 --> 00:33:38,680
A little N for Nornie.
Ah!

716
00:33:40,840 --> 00:33:42,200
Theo, what have you made?

717
00:33:42,200 --> 00:33:45,680
So I've made
native ice-cream sandwiches.

718
00:33:45,680 --> 00:33:48,080
The biscuit is
a pepperberry biscuit.

719
00:33:48,080 --> 00:33:52,680
Then you have a golden syrup
and strawberry gum parfait.

720
00:33:52,680 --> 00:33:57,640
And then the ooray plum reduction
in the centre as well.

721
00:33:57,640 --> 00:33:59,520
So the N is for 'native'.

722
00:33:59,520 --> 00:34:02,200
N is for 'native' and 'Nornie'.

723
00:34:02,200 --> 00:34:03,720
I thought it was a Z, but it's OK.

724
00:34:06,800 --> 00:34:08,160
Oh.

725
00:34:08,160 --> 00:34:09,800
Ooh.

726
00:34:38,400 --> 00:34:43,000
Theo, what is extraordinary
and which I love the most is

727
00:34:43,000 --> 00:34:44,720
your ooray plums.

728
00:34:46,040 --> 00:34:47,320
They're not too sweet.

729
00:34:47,320 --> 00:34:49,720
It's exactly
what the food itself is about.

730
00:34:49,720 --> 00:34:53,840
But the problem is your cookies,
your little sable.

731
00:34:53,840 --> 00:34:55,520
They are a little bit too thick.

732
00:34:55,520 --> 00:34:57,520
I think
the biscuit really let you down.

733
00:34:57,520 --> 00:34:59,960
But your ooray plum - that's lovely,

734
00:34:59,960 --> 00:35:02,680
but I would have liked more of it.
Mm-hm.

735
00:35:02,680 --> 00:35:04,960
You know, because you just get it
in the middle.

736
00:35:04,960 --> 00:35:08,920
But your dish needed that for
the other elements to come through.

737
00:35:08,920 --> 00:35:10,280
Yeah.

738
00:35:10,280 --> 00:35:13,360
The experience for
this ice-cream sandwich for me

739
00:35:13,360 --> 00:35:18,720
should have been biscuit, jam,
parfait, caramel, biscuit,

740
00:35:18,720 --> 00:35:23,320
so in every bite you're getting
the full experience, balance,

741
00:35:23,320 --> 00:35:26,720
through all the characteristics of
the native Australian ingredients

742
00:35:26,720 --> 00:35:27,880
that you've got in here.

743
00:35:27,880 --> 00:35:30,120
There's a few flaws, though.
I'm sorry, mate. Thanks, Theo.

744
00:35:30,120 --> 00:35:32,280
(APPLAUSE)

745
00:35:35,920 --> 00:35:38,640
The next dish we'd like to taste
belongs to Audra.

746
00:35:40,320 --> 00:35:42,280
AUDRA: Today I made you
little kueh pie tee

747
00:35:42,280 --> 00:35:43,880
with emu tartare

748
00:35:43,880 --> 00:35:46,000
and a lime sambal.

749
00:35:46,000 --> 00:35:50,440
I really like the sambal.
Give me that every day of the week.

750
00:35:50,440 --> 00:35:52,200
This is probably
the best piece of tartare.

751
00:35:52,200 --> 00:35:53,400
Congratulations to you.

752
00:35:54,480 --> 00:35:55,840
SOFIA: Depinder.

753
00:35:55,840 --> 00:35:58,080
DEPINDER: I've made
a native Eton mess.

754
00:35:58,080 --> 00:36:01,520
The strawberry gum ice-cream
is incredible.

755
00:36:01,520 --> 00:36:04,120
And all together
with that ooray plum jam,

756
00:36:04,120 --> 00:36:08,160
it's actually ended up being
an incredibly well-balanced dish.

757
00:36:08,160 --> 00:36:09,440
Well done.

758
00:36:09,440 --> 00:36:11,320
Alright, Andre, what have you got?

759
00:36:11,320 --> 00:36:14,040
ANDRE: Charred mackerel,
pepperberry beurre blanc

760
00:36:14,040 --> 00:36:16,960
and a little bit of plum syrup.

761
00:36:16,960 --> 00:36:20,040
POH: I really love the dish.
It looked beautiful.

762
00:36:20,040 --> 00:36:23,440
I can see that you feel
really invigorated from that cook,

763
00:36:23,440 --> 00:36:27,000
and it's from making your way through
the unknown.

764
00:36:27,000 --> 00:36:28,520
I think that's what you came back
to do.

765
00:36:28,520 --> 00:36:30,120
Yeah, I think you've done
a great job.

766
00:36:30,120 --> 00:36:31,680
Thank you, thank you. Ta.

767
00:36:34,760 --> 00:36:36,080
Sarah, you're next.

768
00:36:38,760 --> 00:36:41,520
SARAH: I'm really proud of this
dish. I think it looks stunning.

769
00:36:41,520 --> 00:36:42,960
It's a beautiful pearl shape

770
00:36:42,960 --> 00:36:45,320
filled with little, subtle hints
of natives.

771
00:36:45,320 --> 00:36:48,560
Hopefully that's enough to keep me
out of the bottom four today.

772
00:36:48,560 --> 00:36:49,880
Ooh.

773
00:36:52,320 --> 00:36:53,840
It looks very intriguing.

774
00:37:04,520 --> 00:37:06,160
POH: Ooh.

775
00:37:09,120 --> 00:37:11,400
It looks very intriguing.

776
00:37:11,400 --> 00:37:12,840
What have you made us today?

777
00:37:12,840 --> 00:37:14,600
Native sea pearls.

778
00:37:14,600 --> 00:37:17,440
So I've cured the mackerel.

779
00:37:17,440 --> 00:37:20,120
Inside is confit yabby

780
00:37:20,120 --> 00:37:23,160
and, um, gribiche on the base,

781
00:37:23,160 --> 00:37:26,080
and a little sprinkle of
the pepperberry.

782
00:37:26,080 --> 00:37:27,400
Alright, let's taste.

783
00:37:30,680 --> 00:37:32,520
SOFIA: What's the middle look like?
There you go.

784
00:37:32,520 --> 00:37:33,880
Oh, that looks great.

785
00:37:52,480 --> 00:37:55,600
Sarah, I really like
the cure on your mackerel.

786
00:37:55,600 --> 00:37:57,000
I love the gribiche.

787
00:37:57,000 --> 00:37:59,000
I loved all the bits
and pieces inside.

788
00:37:59,000 --> 00:38:02,040
It has turned out
exactly how you described.

789
00:38:02,040 --> 00:38:05,520
My only criticism would be
that I think you might have showed

790
00:38:05,520 --> 00:38:08,040
a bit too much restraint
on the native ingredients,

791
00:38:08,040 --> 00:38:09,640
because I can taste them there,

792
00:38:09,640 --> 00:38:13,800
but I think I just want
a bit more dynamism in each mouthful.

793
00:38:13,800 --> 00:38:16,480
Sarah, firstly,
beautiful-looking dish,

794
00:38:16,480 --> 00:38:21,720
but I'm still searching for more
of the native kind of flavours

795
00:38:21,720 --> 00:38:23,880
in and amongst it.

796
00:38:23,880 --> 00:38:26,520
And I thought that I might get it
from that ooray plum reduction

797
00:38:26,520 --> 00:38:28,240
inside those little petals,

798
00:38:28,240 --> 00:38:30,240
but there just wasn't enough
on the plate.

799
00:38:32,200 --> 00:38:34,200
I would have liked it
if you probably would have...

800
00:38:34,200 --> 00:38:36,160
..maybe taken those eggs
that you had

801
00:38:36,160 --> 00:38:39,800
and pickled them in the pepperberry
and then put them in your dish.

802
00:38:39,800 --> 00:38:42,520
It would have been so much more
of a surprise on the inside.

803
00:38:42,520 --> 00:38:43,560
Yeah.

804
00:38:43,560 --> 00:38:45,040
Your presentation was really lovely,

805
00:38:45,040 --> 00:38:49,400
but I would have loved to have just
a hint more of the natives in there.

806
00:38:50,760 --> 00:38:53,760
JEANÐCHRISTOPHE: Yes, in all,
there's a lot happened there,

807
00:38:53,760 --> 00:38:56,520
but I would have liked to have
a little bit more punch to it.

808
00:38:56,520 --> 00:38:57,600
Thank you.

809
00:38:57,600 --> 00:38:59,080
SOFIA: Thanks, Sarah.
ANDY: Thanks, Sarah.

810
00:39:01,720 --> 00:39:03,360
LAURA: Well done.
DECLAN: Good job.

811
00:39:03,360 --> 00:39:05,040
Oh, yeah...

812
00:39:05,040 --> 00:39:07,200
We'd love to taste your dish, Laura.

813
00:39:10,520 --> 00:39:12,960
I definitely felt the pressure
today.

814
00:39:12,960 --> 00:39:15,040
I'm the girl
that loves to cook with natives.

815
00:39:16,040 --> 00:39:17,440
Pretty.

816
00:39:18,880 --> 00:39:21,440
Laura, what's in the bowl?

817
00:39:21,440 --> 00:39:23,400
So, yabbies and yams -

818
00:39:23,400 --> 00:39:24,720
butter-poached yabbies

819
00:39:24,720 --> 00:39:26,280
with a warrigal green veloute

820
00:39:26,280 --> 00:39:28,880
and roasted yams.

821
00:39:28,880 --> 00:39:30,600
Were you feeling the pressure today?

822
00:39:30,600 --> 00:39:31,800
Definitely.

823
00:39:31,800 --> 00:39:34,400
Um, not just because of,
like, how good everyone is

824
00:39:34,400 --> 00:39:35,720
at this point in the competition,

825
00:39:35,720 --> 00:39:38,680
but I know these ingredients
very well.

826
00:39:38,680 --> 00:39:40,240
I should know how to tame them.

827
00:39:40,240 --> 00:39:45,280
I think it looks beautiful,
so I'm really excited to try it.

828
00:39:48,600 --> 00:39:50,440
You just might need to cut
the yabbies.

829
00:39:50,440 --> 00:39:52,040
There's only three yabbies. Sorry.

830
00:39:52,040 --> 00:39:53,960
Yeah, I'm not cutting it for them.

831
00:39:55,680 --> 00:39:57,520
It was already on my fork.

832
00:40:05,680 --> 00:40:07,520
Oh. OK.

833
00:40:21,240 --> 00:40:22,960
A lot of pressure today, Laura.

834
00:40:22,960 --> 00:40:25,680
A lot of pressure.

835
00:40:28,760 --> 00:40:30,760
That is unbelievably delicious.

836
00:40:34,760 --> 00:40:38,040
The butter-poached yabbies were
so well cooked.

837
00:40:38,040 --> 00:40:40,680
The veloute - amazing texture.

838
00:40:40,680 --> 00:40:43,680
And that is the beauty
about native Australian ingredients.

839
00:40:43,680 --> 00:40:47,080
They have the tendency
to take something from good

840
00:40:47,080 --> 00:40:48,760
to, like, exceptional,

841
00:40:48,760 --> 00:40:50,360
and that's what happened here.

842
00:40:50,360 --> 00:40:53,280
I was, like, so excited
to see the warrigal greens in there.

843
00:40:53,280 --> 00:40:56,000
And that just brought it
all together.

844
00:40:56,000 --> 00:40:59,080
But I think for me
the winner was when I had the yam.

845
00:40:59,080 --> 00:41:03,000
That little taste, like hint,
it was just like perfect.

846
00:41:03,000 --> 00:41:04,880
Oh, thank you so much. Thank you.

847
00:41:04,880 --> 00:41:09,120
Laura, taking a spoonful of
every single element in your dish,

848
00:41:09,120 --> 00:41:12,240
it just shows how well
you've come to learn

849
00:41:12,240 --> 00:41:13,560
native Australian ingredients.

850
00:41:13,560 --> 00:41:18,640
You've used so many of them
to create a dish that is so cohesive.

851
00:41:20,000 --> 00:41:22,440
Yeah, the hot streak continues.
Well done, Laura.

852
00:41:22,440 --> 00:41:24,120
Thank you. Thank you.

853
00:41:28,560 --> 00:41:30,560
The next dish is yours, Alana.

854
00:41:32,120 --> 00:41:34,080
ALANA: Pepperberry and golden syrup
parfait

855
00:41:34,080 --> 00:41:37,840
with a salted Sunrise Lime granita.

856
00:41:37,840 --> 00:41:40,080
POH: I think all the elements
work really well together,

857
00:41:40,080 --> 00:41:43,960
but I think you underestimate
how strong that flavour is

858
00:41:43,960 --> 00:41:45,840
'cause I couldn't taste
the pepperberry at all.

859
00:41:47,880 --> 00:41:49,120
ANDY: Ben, what have you got?

860
00:41:49,120 --> 00:41:52,360
BEN: A golden syrup
and ooray plum mousse,

861
00:41:52,360 --> 00:41:54,080
a pepperberry ice-cream,
some yam crisps,

862
00:41:54,080 --> 00:41:56,240
and a little golden syrup crumb
on there.

863
00:41:56,240 --> 00:41:58,480
Is that a whole pepperberry
in the ice-cream?

864
00:42:01,120 --> 00:42:02,880
I got one.
I got one too.

865
00:42:04,000 --> 00:42:07,680
Ben, it looked a million bucks,
so props on the presentation.

866
00:42:07,680 --> 00:42:10,600
And I thought you did such
a good job...

867
00:42:12,000 --> 00:42:17,280
..and then I got a whole pepperberry
and it blew my absolute face off.

868
00:42:19,280 --> 00:42:20,920
Jamie, what did you make?

869
00:42:20,920 --> 00:42:23,920
JAMIE: A saltbush
and pepperberry crusted emu,

870
00:42:23,920 --> 00:42:25,760
warrigal greens and ooray.

871
00:42:27,080 --> 00:42:29,760
NORNIE: I can see that you have
worked with natives before.

872
00:42:29,760 --> 00:42:32,200
You've got, like, lots of flavour
in there,

873
00:42:32,200 --> 00:42:36,080
but I think you could have
really kind of went even further.

874
00:42:36,080 --> 00:42:38,760
There needs to be
a bit more sauciness.

875
00:42:38,760 --> 00:42:42,400
Probably, from your box,
the plum -

876
00:42:42,400 --> 00:42:44,440
you could have easily made
a sauce with it.

877
00:42:46,160 --> 00:42:47,720
Next up, Snez!

878
00:42:50,160 --> 00:42:52,760
SNEZ: I'm pretty proud of
my dessert.

879
00:42:52,760 --> 00:42:54,680
But it's not just about
being safe today.

880
00:42:54,680 --> 00:42:56,920
It's definitely
about impressing Nornie as well.

881
00:42:56,920 --> 00:42:58,320
I want her to like it,

882
00:42:58,320 --> 00:43:01,200
and I want her to see
that connection of my upbringing

883
00:43:01,200 --> 00:43:03,320
and me here in Australia.

884
00:43:03,320 --> 00:43:06,800
(JUDGES EXCLAIM EXCITEDLY)

885
00:43:06,800 --> 00:43:08,200
NORNIE: I love it.

886
00:43:08,200 --> 00:43:09,200
What have we got?

887
00:43:09,200 --> 00:43:12,920
This is yams dumplings with plum.

888
00:43:12,920 --> 00:43:16,160
And I have strawberry gum ice-cream
and a little syrup.

889
00:43:18,280 --> 00:43:20,640
I'm very excited about this.
ANDY: Get stuck in there.

890
00:43:25,000 --> 00:43:26,560
Oh, whoa!

891
00:43:28,040 --> 00:43:29,480
That's cool.

892
00:43:50,120 --> 00:43:54,080
Snez, you said today
that, more than anything,

893
00:43:54,080 --> 00:43:55,560
you just want to impress Nornie.

894
00:43:55,560 --> 00:43:57,680
Yes.
What do you reckon?

895
00:44:10,640 --> 00:44:12,240
What do you reckon?

896
00:44:16,640 --> 00:44:18,520
Do you want a job?
Yes.

897
00:44:18,520 --> 00:44:20,720
(LAUGHTER)

898
00:44:20,720 --> 00:44:22,680
I think
that was absolutely fantastic.

899
00:44:22,680 --> 00:44:24,840
Yes!
It was really, really lush.

900
00:44:24,840 --> 00:44:26,600
Thank you.
So rich.

901
00:44:26,600 --> 00:44:28,480
Thank you so much.

902
00:44:28,480 --> 00:44:33,600
That's next level of what I like
about sweet and savoury together.

903
00:44:33,600 --> 00:44:35,920
That really did blow my mind.

904
00:44:35,920 --> 00:44:39,640
And that syrup - ooh!
You know, you could bottle that.

905
00:44:40,880 --> 00:44:43,160
What are they call in your...?
We call them knedle.

906
00:44:43,160 --> 00:44:46,760
I've never had them before,
but it was really delicious

907
00:44:46,760 --> 00:44:48,160
and such a lovely experience.

908
00:44:48,160 --> 00:44:49,720
I think you've done
such a brilliant job.

909
00:44:49,720 --> 00:44:51,000
Thank you.

910
00:44:51,000 --> 00:44:53,320
And I love that you've married
the two cultures.

911
00:44:53,320 --> 00:44:57,000
That was flat out incredible.

912
00:44:57,000 --> 00:45:02,040
Having the yam in there,
it's so earthy and it's so robust.

913
00:45:02,040 --> 00:45:05,320
It allows the sweetness of
that little caramel centre

914
00:45:05,320 --> 00:45:10,480
and then also that little tart
gnarliness of the ooray plum.

915
00:45:10,480 --> 00:45:13,760
This dish could be, like, one of
your signature dishes...

916
00:45:13,760 --> 00:45:16,200
Yes!
..because it is so uniquely you.

917
00:45:16,200 --> 00:45:18,440
I think you did so well.
Thank you.

918
00:45:18,440 --> 00:45:20,520
They are fabulous dumplings.

919
00:45:20,520 --> 00:45:23,600
And what I really, really,
really love -

920
00:45:23,600 --> 00:45:27,840
this wonderful
strawberry gum flavour ice-cream.

921
00:45:27,840 --> 00:45:31,440
It is a delight.
I swear there are too many people.

922
00:45:31,440 --> 00:45:33,040
I would be licking that plate
nonstop.

923
00:45:33,040 --> 00:45:34,760
Yes! (LAUGHS)

924
00:45:34,760 --> 00:45:38,600
Go for it.
Keep on cooking this way.

925
00:45:38,600 --> 00:45:39,840
Thank you.

926
00:45:39,840 --> 00:45:41,400
Thanks, Snez!
Thank you.

927
00:45:43,200 --> 00:45:45,840
I wanted Nornie to like it,
to say, "Yeah, love the flavours."

928
00:45:45,840 --> 00:45:48,720
But the fact they really
all embraced it and they loved it,

929
00:45:48,720 --> 00:45:49,840
it means a lot to me.

930
00:45:49,840 --> 00:45:52,120
I can breathe.
Oh, my God.

931
00:45:52,120 --> 00:45:54,040
Good job. So well done.

932
00:45:54,040 --> 00:45:55,200
Well done.

933
00:45:59,520 --> 00:46:00,880
ANDY: What a challenge!

934
00:46:00,880 --> 00:46:03,720
You got to work with
Nornie's faves today.

935
00:46:03,720 --> 00:46:06,920
Fair dinkum,
you used them to your advantage.

936
00:46:06,920 --> 00:46:11,160
There was three dishes
we could not stop raving about.

937
00:46:13,080 --> 00:46:14,120
Snez.

938
00:46:15,400 --> 00:46:16,560
Callum.

939
00:46:18,120 --> 00:46:20,240
Laura.

940
00:46:20,240 --> 00:46:23,400
So clever, so delicious.

941
00:46:23,400 --> 00:46:24,520
Well done.

942
00:46:27,840 --> 00:46:29,560
Well done, guys.

943
00:46:29,560 --> 00:46:31,200
I think you all did really well.

944
00:46:32,640 --> 00:46:34,600
And it really is a great way
of thinking

945
00:46:34,600 --> 00:46:37,200
how forward we are going
with native ingredients.

946
00:46:37,200 --> 00:46:40,560
So, keep up the good work
'cause I really did enjoy it.

947
00:46:40,560 --> 00:46:41,920
Give it up for Nornie Bero!

948
00:46:47,840 --> 00:46:51,760
Unfortunately we're not just looking
for top dishes today.

949
00:46:51,760 --> 00:46:54,800
We have to send four of you
into tomorrow's elimination.

950
00:46:56,200 --> 00:46:57,480
Ben.

951
00:47:00,000 --> 00:47:01,040
Theo.

952
00:47:03,040 --> 00:47:04,120
Sarah.

953
00:47:06,360 --> 00:47:07,480
Jamie.

954
00:47:10,960 --> 00:47:15,240
Tomorrow is going to be very tough.

955
00:47:16,920 --> 00:47:19,080
So good luck and good night.
Thank you.

956
00:47:19,080 --> 00:47:20,600
Good night.
Everyone.

957
00:47:24,000 --> 00:47:25,160
ANNOUNCER: Tomorrow night...

958
00:47:25,160 --> 00:47:27,040
POH: Please welcome Curtis Stone!

959
00:47:27,040 --> 00:47:28,920
(CONTESTANTS EXCLAIM)

960
00:47:28,920 --> 00:47:31,400
He's back.
Come on, guys, you can do this.

961
00:47:31,400 --> 00:47:35,640
And the stakes are even higher
this time around.

962
00:47:35,640 --> 00:47:37,000
JAMIE: This is now top 12.

963
00:47:37,000 --> 00:47:40,000
I don't think there's any chance
Curtis is taking it easy on us.

964
00:47:40,000 --> 00:47:41,720
If you're not keeping up now,
you're in trouble.

965
00:47:41,720 --> 00:47:43,640
Who will keep up with Curtis...

966
00:47:43,640 --> 00:47:45,440
LAURA: Come on, come on, come on,
come on.

967
00:47:45,440 --> 00:47:46,880
..and keep their place

968
00:47:46,880 --> 00:47:48,200
in the competition?

969
00:47:48,200 --> 00:47:50,320
THEO: You make a mistake,

970
00:47:50,320 --> 00:47:52,200
it's quite difficult to catch up.

971
00:47:52,200 --> 00:47:53,400
It's gone.

972
00:47:53,400 --> 00:47:54,680
It's gone. Nah.

973
00:47:54,680 --> 00:47:55,840
Theo, what's happening?

974
00:47:55,840 --> 00:47:56,840
JAMIE: One small thing...

975
00:47:56,840 --> 00:47:58,120
(GASPS)

976
00:47:58,120 --> 00:47:59,120
(CLATTERING)
Oh!

977
00:47:59,120 --> 00:48:00,120
..can send you home.

978
00:48:03,000 --> 00:48:05,000
Captions by Red Bee Media