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ANNOUNCER: Previously,
on MasterChef Australia...

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Sooshi Mango!

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John Demetrios!

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I've created something
that's never been seen before.

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Oh, my God!

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What?

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Viral Week took the kitchen by storm.

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Hopefully this is
the next viral sensation.

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Their Italian dishes for
the special nonnas...

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(ALL GASP)

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..brought the likes, loves and LOLs.

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(GLASS CHIMES)
Fantastico!

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Snez mastered a meteor
that was out of this world.

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That's, like, restaurant-quality.

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And Declan made a mash-up
to remember.

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Lobby Lair for the win, Deckers!

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(CHEERING)

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Tonight, everyone else faces
an elimination

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with a social media megastar.

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Oh. It's a nice day, but it's...

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Well, we're still wearing
a black apron, though.

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Yeah.

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In a sick, twisted kind of way,

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I'm kind of excited to wear
the black apron,

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'cause I've hardly worn it at all
so far in the competition.

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I feel so lucky, but I think there's
a different kind of pressure

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that you put on yourself.

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Hopefully, I'm out and up on
that gantry, quick sticks.

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And so I'm kind of keen to see how
I go under this increased pressure.

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Morning, all.
CONTESTANTS: Morning.

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It is an elimination today.

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We're throwing you into
two mammoth rounds

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that will determine who stays
and who goes.

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But we're bringing in someone
very special to help inspire you.

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The only way to wrap up
a week of viral sensations...

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..is with a social media superstar...

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..who's been racking up views
since 2021.

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With over 20 years of experience
working in professional kitchens,

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he decided to take his expertise
online.

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Just try and wrap your heads around
this -

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Instagram - four million followers.

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Definitely him, Andy.
Yeah.

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TikTok - six million followers.

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YouTube - over three billion views.

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Whoa!
Far out!

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That's right, I said BILLION.

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That's crazy.
Crazy.

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Say a big "hey, babe"
to the King of Foodtok...

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..Andy Cooks!
(CHEERING)

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CALLUM: If you've been living
under a rock

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and have never heard of
Andy Cooks...

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How are you?

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..then let me tell you,
he is this incredible chef.

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And he posts the kind of dishes
that any home cook could do

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but he does it how a chef does it.

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I absolutely love him.

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I'm here for it today.

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Fish and chips.

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Chicken biryani.

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Hey, guys.
Oh, hey.

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How are you?
Good.

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Who follows Andy Cooks?

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Theo, you watch this guy online?
Yeah, I love his cooking.

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I've actually done a lot of
his recipes before and, um,

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yeah, big fan. So very excited.

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Thank you, appreciate that.

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So, Andy, how did this all start?

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I lost my job, uh, at the start of
Covid, so I started making videos.

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I thought,
"I'll have a crack at this."

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Can you remember the one
where you were like,

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"Oh, something just happened there?"
Yeah.

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It was the first "hey, babe"
we ever did.

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It was tuna nicoise and I had
to fight Katelyn to do the video.

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She did it. It went mental.

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And then I think she was a bit upset

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because then she knew I was going
to ask her to make another one.

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What do you think makes a dish
go viral?

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There's lots of things
that make a dish go viral,

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but nostalgia is a huge one.

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I want content
that kind of inspires every,

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every person and something
that feels like, you know,

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they could almost achieve it
at home.

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Well, you're all in for
a treat today.

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Andy's here to demonstrate a trend

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that has earned its place
in the Viral Hall of Fame.

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So, as we all know,
people eat with their eyes.

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So it's so important to get
that visual impact really quickly

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when you're making content.

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Today, I'm going to show you
the perfect...

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..cheese pull.

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So this is a khachapuri.
It's a Georgian bread.

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So what we're going to do is
we're going to mix this egg yolk

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with cheese and this butter.

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And that yolk just makes it
all lovely and rich.

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Oh, my God.
Oh, wow.

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And also adds to the pull.

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Oh, my gosh.

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So I think this is
a really handsy dish.

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In we go.

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Wow, look at that.

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Oh, yes. Yeah!

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(APPLAUSE)

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Oh, yummy, yummy.

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Cheese pull is an amazing challenge.

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You've just got to make sure
the cheese stretches.

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Even on my socials, I have my own
cheese pull recipe as well.

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In round one, bring us a dish with
an ooey-gooey cheese pull.

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The longer the stretch, the better.

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But don't forget,
it has to taste amazing as well.

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We're giving you 45 minutes.

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The pantry and garden are open.

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The five of you who cook the dishes
that impress us the least

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will go into round two,
where someone will be eliminated.

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Good luck, guys.
Your time starts now.

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Oh, my God.

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Cheese.

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Manchego.

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Good to see you.
Likewise.

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I just... I've got so much cheese!

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What cheese is getting taken?
Mozzarella.

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Comte.
Comte.

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That's a good pulling cheese.

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The brief for round one today is to
make the best cheese pull possible.

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So today I'm going to do
a pepperoni pizza jaffle.

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So, simple but knocking the brief
out of the park.

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I'm going to be using three cheeses.

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I'm going to use buffalo mozzarella,

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Comte - which is a beautiful
gruyere, nice and stretchy -

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a little bit of Parmesan
to season it up as well.

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And if I can get a good cheese pull,
then hopefully I'm on to a winner.

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You spoke about nostalgia before...
Yeah.
Yeah.

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..so I think for me this isn't like
a Michelin star challenge of
crazy cheese pull.

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It's like comforting, yummy
big cheese pull.

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That's the idea.

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So how are you getting a pepperoni
pizza flavour into the jaffle?

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Uh, just grated some beautiful
heirloom tomatoes and making a sugo.

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I've got some beautiful
buffalo mozzarella.

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Um, the Comte is less
pepperoni pizza-ish.

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I was hoping you wouldn't see
that one, to be honest!

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Cal, what were you...
Were you trying to hide that?!

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(LAUGHTER)

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It's only a handful of ingredients,

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but kind of like all good
Italian cooking,

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just yummy ingredients done simply,
done well.

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My pepperoni pizza jaffle is really,
really simple.

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And when you cook simple food
in the MasterChef kitchen,

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it has to be executed perfectly.

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Who's got Comte.
Who's got the Comte?

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I've got comte.
OK.

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Go for a hunk.

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Yum.

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More parm, more parm.

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I'm making, um, Sicilian arancini.

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And they're shaped as Mount Etna

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because that's where my nonna
is from.

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I'm going to make
curry chicken kataifi.

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So I've got kataifi pastry at
the bottom.

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And then I'm going to sandwich it
with scamorza and spiced chicken.

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Audra's cooking chicken.

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I am making jalapeno poppers

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because they are delicious
and cheese pull.

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You know, that's the perfect...

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That's hitting the brief
out of the park.

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Are you excited about having
"hey, babe" in the house?

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I absolutely love Andy.
He actually follows me as well.

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(BOTH EXCLAIM)
(CHUCKLES)

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Andy, welcome to
the MasterChef kitchen.

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I've got to say, that was a reception
when you walked in.

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You've got some fans in the house.

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It's very flattering.

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And it's because you do
a bloody good job, mate.
Yeah.

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You're here for
a bloody good challenge, too,

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because, like, a cheese pull -
is there anything more alluring?

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What do we want to see?
I want to see some technique.

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The level of these cooks here...

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Now, I follow a lot of them online.
I know how good they are.

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And I want to see some technique,

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because I think you're going to have
to, to step above.

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It's only 45 minutes,
but you can do a lot in 45 minutes.

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I hope you're cheese pulling out
the big guns.

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30 minutes to go.
Let's go.

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Come on, guys.

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This is romantic, cooking together.
Good to see you, mate.

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Yeah, I hope it goes well.
Yeah.

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I'm going to be doing, um, lamb
but cheesy samosas.

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Love the idea, Depinder.

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Love it.

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This dish has a lot of flavour.
It's deep-fried.

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It's going to be nice and gooey.

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I just have to make sure I get
the timings right.

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My samosa dough is resting.

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I'm working on the lamb mixture,

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but I need to also start working
on this mozzarella.

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I mean, that is the challenge today.

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Depinder.
Hey, guys.

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Hey!
Hello. Oh, my God.
How are you?

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"Oh, my God."
Very good. My husband's
a massive fan.

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I mean, I am too,

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but he actually sends me your videos
almost every night.

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That's nice.
Uh, righto.

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Inspiration for the cheese pull,
what have you got?

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Um, so I'm doing cheesy lamb
samosas.

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And what I'm going to do with the
mozzarella, I'm going to herbify it.

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So I'm going to add a little bit of
Kashmiri chilli,

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a little bit of garam masala.
Hopefully, the filling is going
to be nice and hot.

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And when I stuff that in
and deep-fry it,

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the deep-frying bit is going to be
like a longer deep-fry.

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OK.
So hopefully that heat goes in and
you get that beautiful pull.

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Can I say you have
an absolute ton to do.

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Yeah.
Yes!

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45-minute challenge and it is going.

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Yep. I'm on to it.

213
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Today, I'm making buffalo chicken
tenders

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with super stretchy
blue cheese sauce.

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Blue cheese isn't really known
for its stretch, more its flavour,

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so I'm gonna have to figure out
a way

217
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to make this sauce super stretchy.

218
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I'm gonna make
a roux with tapioca starch.

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I've got plenty of time
to play around with it.

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I think more mozzarella is going
to make it more stringy,

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but I don't want it to take away
from the blue cheese flavour,

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which is there.

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In theory,
I think this sauce should work.

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As long as I balance my blue cheese
with mozzarella,

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I think that it should stretch

226
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and it should still taste
really good.

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Taking a gamble, Darrsh?
Yeah, a bit of a gamble.

228
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I've never made it like this before.
I'm trusting the science.

229
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I think it's a really good idea.

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I think it's a great way to stand out
from the crowd as well,

231
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and stay out of round two,
if you pull it off.

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But if you don't...

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Straight into round two.

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Yeah.
Yeah.

235
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To brie or not to brie,
that is the question!

236
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You have 15 minutes to figure it out.

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00:11:51,240 --> 00:11:53,000
Come on, guys, 15 minutes.

238
00:12:01,160 --> 00:12:04,240
Today, I'm cooking an Italian
savoury doughnut called zeppole.

239
00:12:04,240 --> 00:12:07,320
I'm going to pack it full of cheese,
onion, garlic,

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capers and anchovies.

241
00:12:08,880 --> 00:12:11,480
Pushing it, pushing it, pushing it,
pushing it.

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00:12:11,480 --> 00:12:15,920
I'm feeling, every ounce of my body
I'm feeling in this cook.

243
00:12:15,920 --> 00:12:17,640
Zeppole are different to
a normal doughnut.

244
00:12:17,640 --> 00:12:21,960
They've got a nice crunchy exterior
and a nice fluffy inside.

245
00:12:21,960 --> 00:12:25,200
A lot of processes for
this zeppole dough.

246
00:12:25,200 --> 00:12:28,320
It's pretty precise, so to get
a nice crunchy exterior,

247
00:12:28,320 --> 00:12:33,480
I had to freeze the doughnut first,
then it hits the deep fryer.

248
00:12:33,480 --> 00:12:35,160
Let's do this. Let's do this guy.

249
00:12:37,360 --> 00:12:40,040
It needs 15 minutes
in the deep fryer.

250
00:12:42,560 --> 00:12:43,960
I know it's going to be a push.

251
00:12:43,960 --> 00:12:46,600
Flavours should all be there
and I should get a really good pull.

252
00:12:46,600 --> 00:12:48,240
But it comes down to this guy
in here.

253
00:12:48,240 --> 00:12:49,280
This zeppole.

254
00:12:49,280 --> 00:12:52,640
So now it's a pray and hope wait.

255
00:12:53,960 --> 00:12:55,800
Can't wait to see
if I can pull this one off.

256
00:13:22,120 --> 00:13:25,040
You're not just making a jaffle,
surely?

257
00:13:25,040 --> 00:13:27,400
Yeah, I'm making a pepperoni pizza
jaffle.
OK.

258
00:13:29,120 --> 00:13:32,920
The brief for round one today is to
make the best cheese pull possible

259
00:13:32,920 --> 00:13:34,480
in, obviously, a delicious dish.

260
00:13:34,480 --> 00:13:37,320
I feel like this kind of challenge
I've been, um...

261
00:13:37,320 --> 00:13:38,720
I get in my own head sometimes.

262
00:13:38,720 --> 00:13:40,080
I do, like,
really complicated things

263
00:13:40,080 --> 00:13:42,880
and then someone does something
that's, like, simple, but, like,
nails the brief,

264
00:13:42,880 --> 00:13:44,080
and I go,
"Ah, why didn't I do that?"

265
00:13:44,080 --> 00:13:45,240
Yeah.
Yeah.

266
00:13:45,240 --> 00:13:48,440
So today I'm trying that pathway of
simple but nails the brief.

267
00:13:48,440 --> 00:13:50,680
It's well worth nailing the brief
in round one today,

268
00:13:50,680 --> 00:13:52,640
because the five
least-impressive cooks

269
00:13:52,640 --> 00:13:53,920
are going straight into round two,

270
00:13:53,920 --> 00:13:56,040
and then your head's really on
the chopping block.

271
00:13:59,200 --> 00:14:01,400
It's not easy being cheesy!

272
00:14:01,400 --> 00:14:03,520
Five minutes to go.

273
00:14:03,520 --> 00:14:05,440
(SHOUTS OF ENCOURAGEMENT)

274
00:14:08,520 --> 00:14:11,000
Today, I'm making
Palestinian knafeh.

275
00:14:11,000 --> 00:14:12,880
I'm used to doing one big tray
in the middle

276
00:14:12,880 --> 00:14:14,480
and I know how to rotate it.

277
00:14:14,480 --> 00:14:16,480
Doing something so mini
is really difficult for me.

278
00:14:18,120 --> 00:14:21,320
SNEZ: Nice, Ben. Wow. Looks so yum.
Far out.

279
00:14:21,320 --> 00:14:23,160
I'm making Welsh rarebit.

280
00:14:23,160 --> 00:14:26,120
Welsh rarebit is basically,
um, a Welsh cheese on toast.

281
00:14:29,040 --> 00:14:31,840
Did you make bread?!
Baking bread in 45 minutes, eh?

282
00:14:31,840 --> 00:14:33,880
It's a challenge, isn't it?
It's a challenge, alright.

283
00:14:38,320 --> 00:14:39,480
Zeppole have popped.

284
00:14:40,760 --> 00:14:42,840
I would have liked 15 minutes
in the deep fryer,

285
00:14:42,840 --> 00:14:44,680
but it's going to come down
to the wire.

286
00:14:46,000 --> 00:14:49,880
So I cut the zeppole in half,
pack it full of anchovy,

287
00:14:49,880 --> 00:14:53,120
onion and capers
and then heaps of cheese.

288
00:14:53,120 --> 00:14:55,320
And then I put it over to
the salamander

289
00:14:55,320 --> 00:14:57,760
to get it all nice
and gooey and oozy.

290
00:15:00,680 --> 00:15:04,240
Hey, babe,
you've got three minutes to go.

291
00:15:05,400 --> 00:15:07,360
Hey, mate. How you going?
Hey, babe!

292
00:15:07,360 --> 00:15:10,120
Hey, babe.
Hey, babe.

293
00:15:10,120 --> 00:15:11,840
Hey, babe.

294
00:15:11,840 --> 00:15:13,520
What do you want for dinner?

295
00:15:13,520 --> 00:15:15,920
This actually might be alright.

296
00:15:15,920 --> 00:15:16,960
Oh.

297
00:15:19,920 --> 00:15:21,200
OK, that's a good cheese pull.

298
00:15:22,200 --> 00:15:23,600
Does cheese.

299
00:15:23,600 --> 00:15:26,360
Go with cheeses.
The one that pleases.

300
00:15:27,520 --> 00:15:29,080
I'm just going to be waiting now.

301
00:15:29,080 --> 00:15:31,200
I'm just staring at the samosas.

302
00:15:31,200 --> 00:15:33,480
It's taking so long to brown.

303
00:15:33,480 --> 00:15:37,320
And I'm just like, I want
that beautiful golden brown texture.

304
00:15:37,320 --> 00:15:39,280
My chutney is all good to go.

305
00:15:39,280 --> 00:15:42,240
If I take the samosas out early,

306
00:15:42,240 --> 00:15:44,520
you're not going to get that crisp
on the outside.

307
00:15:44,520 --> 00:15:47,000
I'm going to take them out at
the 10-second call.

308
00:15:47,000 --> 00:15:48,840
One minute to go!

309
00:15:54,360 --> 00:15:56,240
She's cheesy.

310
00:15:56,240 --> 00:15:58,840
That looks awesome, Callum!
It looks so good.

311
00:16:00,560 --> 00:16:02,640
I take my chicken tenders out of
the deep fryer.

312
00:16:02,640 --> 00:16:06,400
I get them tossed in the buffalo
sauce to give them heaps of flavour.

313
00:16:06,400 --> 00:16:08,240
SNEZ: Let's go, Darrsh.

314
00:16:08,240 --> 00:16:09,920
I'm stirring my blue cheese sauce.

315
00:16:09,920 --> 00:16:13,480
It's definitely holding on
to the whisk, which is fantastic.

316
00:16:13,480 --> 00:16:18,080
It's maybe not a cheese pull
in the sense of like a pizza,

317
00:16:18,080 --> 00:16:22,080
but I just hope this dish is enough
to keep me out of round two
in the elimination.

318
00:16:23,400 --> 00:16:24,800
30 seconds!

319
00:16:28,760 --> 00:16:29,920
Wow.

320
00:16:29,920 --> 00:16:33,360
If it doesn't look like my nonna,
she'll be throwing something at
the television right now.

321
00:16:33,360 --> 00:16:35,960
Orders up in 10...

322
00:16:35,960 --> 00:16:39,240
JUDGES: Nine, eight, seven,

323
00:16:39,240 --> 00:16:42,400
six, five, four,

324
00:16:42,400 --> 00:16:45,320
three, two, one.

325
00:16:49,520 --> 00:16:51,280
Oh!
Well done, mate.

326
00:16:51,280 --> 00:16:52,920
That was crazy. Oh, my God.

327
00:16:52,920 --> 00:16:55,120
Yeah.
Just a little bit gooey.
A little bit gooey.

328
00:16:57,480 --> 00:16:58,600
Right-o, everyone.

329
00:16:58,600 --> 00:17:02,080
Time to bring your cheesy morsels
down to the front.

330
00:17:02,080 --> 00:17:03,680
Oh, so fancy.

331
00:17:05,000 --> 00:17:06,440
This is looking great.

332
00:17:08,120 --> 00:17:11,240
Look at the variety. Unbelievable.

333
00:17:11,240 --> 00:17:12,920
DEPINDER: I'm really nervous today

334
00:17:12,920 --> 00:17:16,720
because usually I taste
before I serve it to the judges.

335
00:17:16,720 --> 00:17:18,680
Today, I haven't done that.

336
00:17:18,680 --> 00:17:20,840
So the first time I'm going to see
the cheese pull

337
00:17:20,840 --> 00:17:22,920
is going to be when the judges
open it.

338
00:17:24,560 --> 00:17:27,160
Depinder,
what is your cheese pull dish?

339
00:17:27,160 --> 00:17:30,760
So I've made cheesy lamb samosas
for you guys today

340
00:17:30,760 --> 00:17:33,880
with like a sweet and tangy, like,
a chutney sauce.

341
00:17:38,480 --> 00:17:39,760
It feels very tight.

342
00:17:43,120 --> 00:17:44,680
POH: Yes!

343
00:17:44,680 --> 00:17:45,840
SOFIA: That's it.

344
00:17:47,640 --> 00:17:49,080
Oh, my God!

345
00:17:50,520 --> 00:17:52,320
(CHEERING)

346
00:17:52,320 --> 00:17:53,800
You could go skipping with that!

347
00:17:53,800 --> 00:17:55,760
Amazing!

348
00:17:58,040 --> 00:17:59,720
Oh, my God. I was so nervous.

349
00:17:59,720 --> 00:18:01,040
Did you ever think
you'd get emotional

350
00:18:01,040 --> 00:18:03,120
over a bit of cheese
getting pulled out?

351
00:18:03,120 --> 00:18:04,400
Never.

352
00:18:16,320 --> 00:18:17,880
Delicious.

353
00:18:17,880 --> 00:18:19,240
Honestly...

354
00:18:20,560 --> 00:18:21,600
..that was amazing.

355
00:18:21,600 --> 00:18:23,480
The flavours are super
well balanced.

356
00:18:23,480 --> 00:18:26,320
I love the sweetness of that chutney
and the sourness, too.

357
00:18:26,320 --> 00:18:27,960
To pull that off
is really impressive.

358
00:18:27,960 --> 00:18:29,200
Well done.
Thank you.

359
00:18:29,200 --> 00:18:30,640
Depinder, oh, man.

360
00:18:30,640 --> 00:18:33,680
The cheese pull was a 15 out of 10
and the flavours backed it right up,

361
00:18:33,680 --> 00:18:35,600
like, it was insanely good.

362
00:18:35,600 --> 00:18:37,880
And there is so much work
going on there.

363
00:18:37,880 --> 00:18:38,880
Thank you.

364
00:18:38,880 --> 00:18:42,360
Pastry, filling, chutney,

365
00:18:42,360 --> 00:18:43,800
the cheese pull element.

366
00:18:43,800 --> 00:18:46,760
Like, you've nailed every single one.

367
00:18:46,760 --> 00:18:51,200
Like, you know how you said that
your husband normally sends you

368
00:18:51,200 --> 00:18:53,400
his recipes?
Yeah, I want that recipe.

369
00:18:53,400 --> 00:18:54,800
I reckon that's what's gonna happen.

370
00:18:54,800 --> 00:18:58,080
Your husband can send him your recipe
'cause that is, like...

371
00:18:58,080 --> 00:18:59,320
That's so good.

372
00:19:01,840 --> 00:19:04,360
I've never made a dish
with a cheese pull before.

373
00:19:04,360 --> 00:19:07,360
Hand on heart, I would have never
done this at home,

374
00:19:07,360 --> 00:19:09,760
and this is just incredible.

375
00:19:09,760 --> 00:19:10,840
Laura, what have you made?

376
00:19:10,840 --> 00:19:12,520
I've made Sicilian arancini.

377
00:19:12,520 --> 00:19:15,560
And they're shaped as Mount Etna
'cause that's where my Nonna's from.

378
00:19:15,560 --> 00:19:17,200
Yeah.
Hold the phone.

379
00:19:17,200 --> 00:19:19,440
Hold the phone.
Yeah!

380
00:19:19,440 --> 00:19:20,760
(APPLAUSE)

381
00:19:20,760 --> 00:19:23,040
Oh, my God. My heart!

382
00:19:23,040 --> 00:19:25,480
Beautifully seasoned, love the choice
of cheeses and beautiful shape.

383
00:19:25,480 --> 00:19:27,400
Love the shape.
Thank you.

384
00:19:27,400 --> 00:19:29,760
Theo.
I made jalapeno poppers.

385
00:19:29,760 --> 00:19:32,120
A little pull.
Yeah, look.

386
00:19:32,120 --> 00:19:34,240
Yeah.
Yeah.

387
00:19:34,240 --> 00:19:37,080
It's not the size that matters!
(LAUGHTER)

388
00:19:37,080 --> 00:19:38,480
It tastes like
a great jalapeno popper.

389
00:19:38,480 --> 00:19:40,440
The bacon is really nice and
prominent.

390
00:19:40,440 --> 00:19:42,520
It's a tasty little dish.

391
00:19:42,520 --> 00:19:44,480
JEAN-CHRISTOPHE: Tell us, Alana,
what did you make?

392
00:19:44,480 --> 00:19:46,440
Ah, it's knafeh cigar.

393
00:19:47,560 --> 00:19:49,040
Yes, baby.

394
00:19:51,000 --> 00:19:54,920
It's the right choice of cheese
and the honey and the pistachio.

395
00:19:54,920 --> 00:19:58,440
It's just extra point. I love it.

396
00:19:58,440 --> 00:19:59,720
Jamie, what have you made us?

397
00:19:59,720 --> 00:20:02,800
Korean cheese corn
with some bulgogi beef.

398
00:20:02,800 --> 00:20:04,320
And to make into a little sarma.

399
00:20:05,840 --> 00:20:08,960
Oh, yeah!

400
00:20:08,960 --> 00:20:10,160
(APPLAUSE)

401
00:20:11,480 --> 00:20:12,840
I loved it.

402
00:20:12,840 --> 00:20:14,280
That bulgogi was nice and sweet.

403
00:20:14,280 --> 00:20:15,800
I loved it with the perilla leaf
as well.

404
00:20:15,800 --> 00:20:16,840
Sarah, what have you made?

405
00:20:16,840 --> 00:20:20,440
Chilli cheese stuffed paratha with
a tomato bhaji.

406
00:20:20,440 --> 00:20:24,240
Oh, yeah.
Yes!
Nice one.

407
00:20:24,240 --> 00:20:25,920
Nice, Sarah.

408
00:20:25,920 --> 00:20:28,440
The paratha was delicious.

409
00:20:28,440 --> 00:20:31,800
But what makes this dish for me
is actually this tomato chutney,

410
00:20:31,800 --> 00:20:33,320
I think really well balanced.

411
00:20:33,320 --> 00:20:36,480
And it cuts through all that cheese
and dough really nicely.

412
00:20:38,480 --> 00:20:39,640
Darrsh, what have you made us?

413
00:20:39,640 --> 00:20:44,080
Buffalo chicken tenders
with a blue cheese sauce.

414
00:20:44,080 --> 00:20:45,320
And you did something unusual here.

415
00:20:45,320 --> 00:20:47,040
You weren't relying on the cheese

416
00:20:47,040 --> 00:20:48,920
because obviously blue is very fatty.
That's right.

417
00:20:48,920 --> 00:20:52,720
You've added tapioca flour to try
and create, like, stretch in a way.

418
00:20:52,720 --> 00:20:54,360
Kind of, yeah, yeah.

419
00:20:54,360 --> 00:20:56,800
This challenge is all about
the stretch.

420
00:20:56,800 --> 00:20:59,680
And if this blue cheese
dipping sauce does not stretch,

421
00:20:59,680 --> 00:21:01,960
that could send me into round two.

422
00:21:01,960 --> 00:21:03,280
Are you ready?
Yep.

423
00:21:15,920 --> 00:21:17,360
Are you ready?
Yep.

424
00:21:19,800 --> 00:21:20,960
Hang on, hang on, hang on.

425
00:21:22,960 --> 00:21:25,200
(GASPS)
Ooh.

426
00:21:25,200 --> 00:21:26,320
Come on, Darrsh.

427
00:21:46,360 --> 00:21:49,920
Darrsh, I think that all
the flavours were delicious.

428
00:21:49,920 --> 00:21:52,160
So I love that coating you had
on the chicken.

429
00:21:52,160 --> 00:21:54,840
Where I think you went wrong
is texturally

430
00:21:54,840 --> 00:21:56,960
because it's kind of gloopy,
you know what I mean?

431
00:21:56,960 --> 00:21:58,720
I think the fry on your chicken
was nice.

432
00:21:58,720 --> 00:22:01,040
I just would have punched it
so much harder with the blue cheese.

433
00:22:01,040 --> 00:22:02,280
Yep.

434
00:22:02,280 --> 00:22:05,920
My cheese didn't pull,
my blue-cheese flavour wasn't there,

435
00:22:05,920 --> 00:22:08,720
and that could send me
into round two.

436
00:22:10,600 --> 00:22:12,920
Audra, what is your cheese-pull dish?

437
00:22:12,920 --> 00:22:17,440
So, today I've made for you
curry chicken kataifi.

438
00:22:17,440 --> 00:22:18,640
So, you've got the kataifi,

439
00:22:18,640 --> 00:22:21,440
and then you've got
a layer of scamorza,

440
00:22:21,440 --> 00:22:24,120
and then the curried chicken
and the sauce.

441
00:22:26,560 --> 00:22:28,200
ANDY COOKS: Hello.
SOFIA: G'day.

442
00:22:28,200 --> 00:22:29,960
POH: Whoa!

443
00:22:29,960 --> 00:22:32,320
Holy moly!

444
00:22:32,320 --> 00:22:34,640
Wow.
(LAUGHTER AND APPLAUSE)

445
00:22:37,000 --> 00:22:40,760
The height test. Ooh!
That's a cheese pull.

446
00:22:40,760 --> 00:22:42,440
Oh, my God.

447
00:22:51,200 --> 00:22:54,520
Audra, first of all, it's probably
a 13 out of 10 on the pull chart.

448
00:22:54,520 --> 00:22:55,600
It was epic.

449
00:22:55,600 --> 00:22:58,320
Great fry on the on the kataifi.

450
00:22:58,320 --> 00:22:59,920
Love the depth of flavour
on the sauce.

451
00:22:59,920 --> 00:23:01,640
In 45 minutes, that's gnarly.

452
00:23:01,640 --> 00:23:05,320
I think it was very smart of you
using smoked mozzarella

453
00:23:05,320 --> 00:23:08,840
with the chicken and this wonderful
chilli curry sauce.

454
00:23:08,840 --> 00:23:11,200
I love it. It's fantastic.
Thank you.

455
00:23:12,880 --> 00:23:14,280
Andre, what have you made us, mate?

456
00:23:14,280 --> 00:23:20,600
Today, I've made zeppole
with anchovy, onion and capers

457
00:23:20,600 --> 00:23:25,920
with Grana Padano, caciocavallo,
fontina and mozzarella.

458
00:23:25,920 --> 00:23:27,360
So all the cheeses, then?

459
00:23:27,360 --> 00:23:28,680
Nearly.
Amazing.

460
00:23:28,680 --> 00:23:30,720
All the best Italian cheeses, Andy.

461
00:23:30,720 --> 00:23:32,920
I'm confident that I'm going
to get a cheese pull today

462
00:23:32,920 --> 00:23:37,240
because these cheeses I'm using
are great for a gooey,

463
00:23:37,240 --> 00:23:39,320
oozy, cheesy pull.

464
00:23:44,000 --> 00:23:46,720
POH: Oh. Whoa!
Oh! (CHUCKLES)

465
00:23:46,720 --> 00:23:48,440
(APPLAUSE)

466
00:23:48,440 --> 00:23:50,160
That's looking good.

467
00:23:50,160 --> 00:23:52,560
Yeah. Nice. Got a stretcher!

468
00:24:04,520 --> 00:24:06,800
Love the anchovy.
I love all the cheese in there.

469
00:24:06,800 --> 00:24:09,320
But unfortunately, it was still raw.

470
00:24:09,320 --> 00:24:12,280
The dough was still completely raw
through the centre.

471
00:24:12,280 --> 00:24:13,320
Good flavours, though.

472
00:24:13,320 --> 00:24:17,080
Love...love the intensity of
the anchovy with the cheese there.

473
00:24:17,080 --> 00:24:19,200
But I'm gutted for you
because it's very tasty

474
00:24:19,200 --> 00:24:20,360
and it's a great idea.

475
00:24:20,360 --> 00:24:22,760
You just haven't pulled it off
with the cook.

476
00:24:22,760 --> 00:24:23,920
I don't want to be in round two.

477
00:24:23,920 --> 00:24:28,880
It's one step closer to the doom
of MasterChef Kick-out-ville.

478
00:24:30,520 --> 00:24:32,520
Samira?
SAMIRA: Palestinian knafeh.

479
00:24:34,120 --> 00:24:36,560
Yes! Look at that.
Yes!

480
00:24:36,560 --> 00:24:38,320
Yeah.
(APPLAUSE)

481
00:24:38,320 --> 00:24:40,360
POH: Flavours were solid.
I thought, though,

482
00:24:40,360 --> 00:24:42,920
it had a little bit too much
residual ghee in the...

483
00:24:42,920 --> 00:24:46,360
And I don't know whether
it's because you did it small.

484
00:24:46,360 --> 00:24:48,800
Ben, what have you made?
BEN: Welsh rarebit.

485
00:24:48,800 --> 00:24:49,840
Ooh.

486
00:24:49,840 --> 00:24:51,240
Whoa!

487
00:24:51,240 --> 00:24:53,920
My soda bread was undercooked.
Really well seasoned season, though.

488
00:24:53,920 --> 00:24:56,680
Good flavours, just didn't
pull it off with the execution.

489
00:24:58,080 --> 00:24:59,520
Callum, what have you made?

490
00:24:59,520 --> 00:25:01,720
I've made a pepperoni pizza jaffle.

491
00:25:04,440 --> 00:25:06,200
And what's inside?

492
00:25:06,200 --> 00:25:09,760
Yeah, so I made a beautiful sugo,
pepperoni, buffalo mozzarella,

493
00:25:09,760 --> 00:25:13,080
a little bit of Comte
and brushed with hot honey

494
00:25:13,080 --> 00:25:14,440
and a little bit of Parmesan
to finish.

495
00:25:14,440 --> 00:25:18,040
I'm just a little bit concerned
that this is too simple.

496
00:25:18,040 --> 00:25:19,320
Alright.

497
00:25:19,320 --> 00:25:22,520
JEAN-CHRISTOPHE: Let's go.
It's going.

498
00:25:22,520 --> 00:25:23,800
SOFIA: Oi.

499
00:25:23,800 --> 00:25:25,800
Oh, yeah.
Oh! Oh!

500
00:25:25,800 --> 00:25:27,880
Oh, yeah.
Ah.

501
00:25:27,880 --> 00:25:30,280
JEAN-CHRISTOPHE: Still. Oh, yes!
Yeah.

502
00:25:30,280 --> 00:25:31,880
(APPLAUSE)

503
00:25:44,440 --> 00:25:46,720
I love a jaffle.
And it was a delicious jaffle.

504
00:25:46,720 --> 00:25:48,680
I think there was a couple
of things for me.

505
00:25:48,680 --> 00:25:50,880
The big pieces of pepperoni,
uh, when I ate it,

506
00:25:50,880 --> 00:25:52,920
it just kind of pulled out,
which I think is an issue

507
00:25:52,920 --> 00:25:55,400
when we're doing
a cheese-pull challenge.

508
00:25:55,400 --> 00:25:56,440
Sure.

509
00:25:56,440 --> 00:25:57,920
And I think the balance was off
a little bit.

510
00:25:57,920 --> 00:25:59,920
It was a little bit too sweet.
OK.

511
00:25:59,920 --> 00:26:02,720
I wish that you added one
more element in there.

512
00:26:02,720 --> 00:26:04,520
Um, maybe a protein or something

513
00:26:04,520 --> 00:26:06,520
that you'd treated with a little
bit more attention.

514
00:26:06,520 --> 00:26:08,280
I do. I feel for you, Callum,

515
00:26:08,280 --> 00:26:10,040
because I know,
when we visited your bench,

516
00:26:10,040 --> 00:26:12,760
you said, "You know,
I always overthink things."

517
00:26:12,760 --> 00:26:14,880
But I think sometimes
it's also just good to be you.

518
00:26:14,880 --> 00:26:16,680
Yeah.

519
00:26:16,680 --> 00:26:18,680
Normally, on a day like today,
you might get away with this,

520
00:26:18,680 --> 00:26:21,280
but there's a lot
of good food out there, man.

521
00:26:21,280 --> 00:26:22,680
We've just got to see what happens.

522
00:26:22,680 --> 00:26:23,920
Thanks, guys.

523
00:26:23,920 --> 00:26:25,280
I don't necessarily regret my dish

524
00:26:25,280 --> 00:26:27,000
because I think the concept
is really fun.

525
00:26:27,000 --> 00:26:28,480
I just think that maybe
I could have done

526
00:26:28,480 --> 00:26:30,120
a little bit more with my time

527
00:26:30,120 --> 00:26:33,160
to really show the judges
a bit of extra technique.

528
00:26:33,160 --> 00:26:36,400
Well, we got plenty of ooey,
gooey cheese pulls today

529
00:26:36,400 --> 00:26:38,400
worth celebrating.

530
00:26:38,400 --> 00:26:40,880
We were looking for a bottom five.

531
00:26:42,440 --> 00:26:46,360
If I call your name,
you're cooking in round two.

532
00:26:46,360 --> 00:26:48,480
Darrsh.

533
00:26:48,480 --> 00:26:50,080
Samira.

534
00:26:50,080 --> 00:26:51,520
Andre.

535
00:26:52,680 --> 00:26:54,560
Callum.

536
00:26:54,560 --> 00:26:55,760
And...

537
00:26:57,320 --> 00:26:58,440
..Ben.

538
00:26:58,440 --> 00:27:00,920
Everyone else, you're safe.
You can head up onto the gantry.

539
00:27:02,320 --> 00:27:04,960
I really didn't want to be in
the second round of this challenge.

540
00:27:04,960 --> 00:27:06,000
That's...

541
00:27:07,680 --> 00:27:09,200
Everyone's a really good cook,

542
00:27:09,200 --> 00:27:11,560
and I hope I don't have
to use this immunity pin.

543
00:27:20,240 --> 00:27:25,880
Darrsh, Samira, Andre, Callum, Ben,
this is it.

544
00:27:25,880 --> 00:27:30,920
Round one was about a viral
favourite that always draws a crowd.

545
00:27:30,920 --> 00:27:34,800
Round two is showcasing something
just as iconic.

546
00:27:37,240 --> 00:27:39,760
I get asked for a beef Wellington
every single day.

547
00:27:39,760 --> 00:27:41,040
Let's do something different.

548
00:27:46,760 --> 00:27:47,920
Oh, yum.

549
00:27:51,040 --> 00:27:52,600
JEAN-CHRISTOPHE: Wow!
Oh, yes!

550
00:27:53,920 --> 00:27:55,480
Oof!

551
00:27:56,880 --> 00:27:59,240
CALLUM: Whoa! Look at that.
Oh, yum!

552
00:27:59,240 --> 00:28:00,880
Yeah!
Mouth-watering.

553
00:28:02,560 --> 00:28:04,120
Oh!

554
00:28:08,040 --> 00:28:10,480
This is great.
CONTESTANT IN GANTRY: Oh, yum!

555
00:28:13,200 --> 00:28:15,000
Oh, hello.
Nice...!

556
00:28:15,000 --> 00:28:16,040
Ooh.

557
00:28:16,040 --> 00:28:17,760
Give it up for Andy Cooks!

558
00:28:17,760 --> 00:28:20,360
(CHEERING AND APPLAUSE)

559
00:28:21,800 --> 00:28:24,640
You guys notice any recurring themes
in that reel?

560
00:28:27,640 --> 00:28:29,040
(LAUGHTER)

561
00:28:30,600 --> 00:28:32,640
In each of those videos,

562
00:28:32,640 --> 00:28:36,040
there was a moment
that made our mouths water -

563
00:28:36,040 --> 00:28:37,840
a satisfying slice

564
00:28:37,840 --> 00:28:40,840
that revealed something exciting.

565
00:28:42,040 --> 00:28:43,200
For round two,

566
00:28:43,200 --> 00:28:47,160
we want you guys to bring us
your perfect slice.

567
00:28:49,280 --> 00:28:51,480
Make it special. Make it delicious.

568
00:28:53,400 --> 00:28:55,600
We're giving you 75 minutes.

569
00:28:56,800 --> 00:28:59,120
The pantry and garden,
they are open...

570
00:29:00,480 --> 00:29:04,280
..and whoever cooks us the least
impressive dish will be going home.

571
00:29:07,360 --> 00:29:10,840
Now, Ben, you've still got
that immunity pin on your apron.

572
00:29:10,840 --> 00:29:13,040
At any point during the cook,

573
00:29:13,040 --> 00:29:14,800
you can play that,
and you'll be safe up there.

574
00:29:17,080 --> 00:29:19,000
Good luck. Your time starts now.

575
00:29:19,000 --> 00:29:21,480
(CHEERING AND APPLAUSE)

576
00:29:23,600 --> 00:29:26,480
Looking at the montage,
Andy's food looked delicious.

577
00:29:26,480 --> 00:29:28,880
There's always a revelation

578
00:29:28,880 --> 00:29:32,360
once he slices through it
and opens his food up.

579
00:29:32,360 --> 00:29:34,720
Today, we've got to replicate
something like this.

580
00:29:34,720 --> 00:29:38,200
Alright, let's start here.
Eggs. Eggs. Eggs.

581
00:29:41,640 --> 00:29:44,160
BEAU: Nice, Samira.
AUDRA: Go, Samira!

582
00:29:44,160 --> 00:29:46,120
Ooh! Double!
ANDY COOKS: Double fryer! (CHUCKLES)

583
00:29:46,120 --> 00:29:49,160
There's a lot of pressure
in the kitchen right now.

584
00:29:49,160 --> 00:29:52,880
Round one didn't go to plan,
so, yeah,

585
00:29:52,880 --> 00:29:55,960
I'm feeling very...frazzled.

586
00:29:55,960 --> 00:29:58,840
And I'm up against
some incredible cooks.

587
00:29:58,840 --> 00:30:00,960
So, my strengths are desserts.

588
00:30:00,960 --> 00:30:02,440
That's what I'm gonna
stick with today.

589
00:30:02,440 --> 00:30:06,280
THEO: Darrsh, what are you making?
Uh, choux buns.

590
00:30:06,280 --> 00:30:07,640
Yes!
I'm doing a choux Inception.

591
00:30:07,640 --> 00:30:09,520
It's gonna be like choux
within choux.

592
00:30:09,520 --> 00:30:10,760
Oh, yeah. Nice.

593
00:30:10,760 --> 00:30:13,000
Obviously,
it's a challenge where we need

594
00:30:13,000 --> 00:30:15,880
to, like, have a grand reveal
or some kind of cross section,

595
00:30:15,880 --> 00:30:17,480
so, yeah, fingers crossed.

596
00:30:22,800 --> 00:30:24,640
THEO: What are you making, Benny?

597
00:30:24,640 --> 00:30:26,480
BEN: Bit of a Scotch-eggy thing.

598
00:30:26,480 --> 00:30:28,400
Oh, yeah. Nice.
SNEZANA: Scotch egg? Yeah, Ben!

599
00:30:28,400 --> 00:30:30,720
(IN NEW ZEALAND ACCENT) Scotch egg
for Benny with a pinny.

600
00:30:30,720 --> 00:30:32,520
(LAUGHS) Oh!
Oh!

601
00:30:32,520 --> 00:30:34,480
Don't worry, I've got more.

602
00:30:34,480 --> 00:30:37,040
(LAUGHTER)
It's not a chocolate balloon.

603
00:30:38,800 --> 00:30:42,800
I think everyone is feeling
the pressure and this moment

604
00:30:42,800 --> 00:30:45,280
because they're up
against stiff competition...

605
00:30:45,280 --> 00:30:46,600
Yeah.
..right, in round two?

606
00:30:47,680 --> 00:30:50,560
All we want to see
is a satisfying slice,

607
00:30:50,560 --> 00:30:53,480
and then an open-up,
and us just to go, "Ah!"

608
00:30:55,360 --> 00:30:57,040
ANDY: The thing is,
with these dishes

609
00:30:57,040 --> 00:30:59,120
that we've asked them to do today,
they're not going to know

610
00:30:59,120 --> 00:31:02,000
what's happening inside
until they slice it for us.

611
00:31:02,000 --> 00:31:03,240
POH: Yeah.

612
00:31:03,240 --> 00:31:04,280
We're whisking.

613
00:31:04,280 --> 00:31:07,960
JAMIE: Ah, 'whisky' business?
Indeed. Whisky.

614
00:31:07,960 --> 00:31:11,200
Milk powder. Butter. Pan on.

615
00:31:11,200 --> 00:31:14,160
I am feeling a little bit nervous
because I have a 1 in 5 chance

616
00:31:14,160 --> 00:31:15,320
of being eliminated.

617
00:31:15,320 --> 00:31:17,120
I've never been so close
to going home.

618
00:31:17,120 --> 00:31:19,440
So this round, I'm going
to nail that brief and create

619
00:31:19,440 --> 00:31:22,160
a perfect slice to prove
to the judges

620
00:31:22,160 --> 00:31:23,600
that I deserve to stay.

621
00:31:24,800 --> 00:31:25,960
Callum.

622
00:31:25,960 --> 00:31:27,960
You've got bigger fish to fry,
today, my friend.

623
00:31:27,960 --> 00:31:29,120
How does salt work?

624
00:31:29,120 --> 00:31:30,160
What are you making, Callum?

625
00:31:30,160 --> 00:31:32,040
I'm going to call this dish
Strawberries and Cream.

626
00:31:32,040 --> 00:31:34,840
So, it's, um, trying to do
everything I didn't do this morning.

627
00:31:34,840 --> 00:31:36,320
So I bit off less than I can chew.

628
00:31:36,320 --> 00:31:38,360
So now I'm trying to bite off
more than I can chew.

629
00:31:38,360 --> 00:31:40,200
So it's not just
strawberries and cream.

630
00:31:40,200 --> 00:31:42,440
So, it's going to be, like,
a layer of ice-cream on top

631
00:31:42,440 --> 00:31:44,200
of a layer of ice-cream
with a divot in it

632
00:31:44,200 --> 00:31:45,400
that's going to have the oil.

633
00:31:45,400 --> 00:31:49,880
So, yeah, it's strawberry sorbet
and strawberry gum ice-cream,

634
00:31:49,880 --> 00:31:52,320
and then this secret basil oil
that's going to be covered

635
00:31:52,320 --> 00:31:54,920
with, um, a little
ruby chocolate disc,

636
00:31:54,920 --> 00:31:56,480
which is going to kind of cover
the whole thing.

637
00:31:56,480 --> 00:31:58,360
So, when you cut into it,
you're going to have that reveal

638
00:31:58,360 --> 00:31:59,520
of the kind of...the cross section

639
00:31:59,520 --> 00:32:00,760
and it kind of gooing out
everywhere.

640
00:32:00,760 --> 00:32:02,440
I love the ambition.

641
00:32:02,440 --> 00:32:04,120
Let's just make sure we're not
getting a smush,

642
00:32:04,120 --> 00:32:06,520
and we're getting a slice.
Yeah.

643
00:32:06,520 --> 00:32:09,720
So everything has to be the perfect
texture to slice through.

644
00:32:09,720 --> 00:32:10,800
Yeah.

645
00:32:10,800 --> 00:32:12,920
And if it's good, I want to see
this on your Instagram soon, yeah?

646
00:32:12,920 --> 00:32:14,640
OK, good. That's a good deal.

647
00:32:14,640 --> 00:32:16,880
Yeah. Thanks, Andy. Thanks, Sof.
Thanks, Callum.

648
00:32:16,880 --> 00:32:19,000
DEPINDER: You alright, Cal?

649
00:32:19,000 --> 00:32:21,880
Yeah. Just got a few bits
and pieces on.

650
00:32:21,880 --> 00:32:24,240
I know I've got a lot to do
in this challenge.

651
00:32:24,240 --> 00:32:26,160
Ice-cream's not...
You don't slice an ice-cream.

652
00:32:26,160 --> 00:32:28,520
I need to make sure I've got
enough time that I can not only

653
00:32:28,520 --> 00:32:31,320
make these ice-creams, but actually
get them frozen rock-solid,

654
00:32:31,320 --> 00:32:34,640
assemble them so that they're really
holding that layer.

655
00:32:34,640 --> 00:32:37,080
So he's looking stressed, though,
isn't he?

656
00:32:37,080 --> 00:32:38,320
A sorbet, at the best of times,

657
00:32:38,320 --> 00:32:40,280
can take nearly an hour
to churn and freeze.

658
00:32:40,280 --> 00:32:42,560
I'm not going to make
the same mistake I did in round one.

659
00:32:43,880 --> 00:32:45,960
One of the reasons
I came back into this competition

660
00:32:45,960 --> 00:32:48,720
is to see how far I can push myself.

661
00:32:48,720 --> 00:32:52,720
Having my beautiful wife
and a couple of young kids as well,

662
00:32:52,720 --> 00:32:55,560
uh, it's tough to leave them behind.

663
00:32:55,560 --> 00:32:57,240
So I really want to give it
my best shot,

664
00:32:57,240 --> 00:33:00,040
because, otherwise, what's the point
of being away from them all?

665
00:33:04,640 --> 00:33:06,960
CONTESTANT IN GANTRY: Happy?
Beautiful. Yeah. Happy days.

666
00:33:06,960 --> 00:33:09,960
I just need to... Head down, bum up,
I think I can get this done.

667
00:33:13,120 --> 00:33:17,000
OK, guys. Already 15 minutes gone.

668
00:33:17,000 --> 00:33:20,080
One hour to go.
Allez, allez! Please!

669
00:33:20,080 --> 00:33:21,560
(CHEERING AND APPLAUSE)

670
00:33:21,560 --> 00:33:23,760
AUDRA: Come on, Samira, let's go!
Go, go, go!

671
00:33:23,760 --> 00:33:25,440
SNEZANA: Go, Samira!

672
00:33:25,440 --> 00:33:26,920
Let's go, Darrsh!
JAMIE: Come on, guys!

673
00:33:31,960 --> 00:33:35,960
ANDRE: Today, I'm doing
a French onion soup chawanmushi.

674
00:33:35,960 --> 00:33:39,760
It's basically a riff on a Japanese
steamed egg custard,

675
00:33:39,760 --> 00:33:43,800
but I'm turning it into all
the French-onion-soup flavours.

676
00:33:43,800 --> 00:33:44,960
Alright.

677
00:33:44,960 --> 00:33:47,280
My chawanmushi will be
all in layers.

678
00:33:47,280 --> 00:33:50,080
It's going to look
like not much on top.

679
00:33:50,080 --> 00:33:51,800
It's just going to have
a crisp on top.

680
00:33:51,800 --> 00:33:54,480
And once the judges
slice through it,

681
00:33:54,480 --> 00:33:56,920
it will be revealed,
this beautiful, silky chawanmushi

682
00:33:56,920 --> 00:33:59,120
and a lot of onion
on the base of it.

683
00:33:59,120 --> 00:34:01,680
I'm just working on my crisp
at the moment.

684
00:34:03,080 --> 00:34:04,240
Let's try this out.

685
00:34:04,240 --> 00:34:07,280
With this crisp,
I'm taking nutritional yeast...

686
00:34:07,280 --> 00:34:08,880
Sounds delicious, doesn't it?

687
00:34:09,880 --> 00:34:13,600
..and olive oil, flour and water,

688
00:34:13,600 --> 00:34:16,920
and making, like, a batter
for the crunch on my dish.

689
00:34:20,160 --> 00:34:22,200
Come on, Andre!
Come on, let's go, Andre!

690
00:34:22,200 --> 00:34:23,840
Woo!
Come on, bud.

691
00:34:26,840 --> 00:34:30,320
SAMIRA: Round one, I went small
and against what I usually do.

692
00:34:30,320 --> 00:34:33,120
Round two, I'm putting me
on that plate, and I'm going big.

693
00:34:34,680 --> 00:34:36,720
I'm making maqluba.

694
00:34:36,720 --> 00:34:39,320
'Maqluba' means 'upside down'
in Arabic,

695
00:34:39,320 --> 00:34:43,280
so pretty much you have meat
and vegies layered up in the pot,

696
00:34:43,280 --> 00:34:45,520
and then once you flip
that pot over, upside down,

697
00:34:45,520 --> 00:34:48,080
it will all collapse
into these layers.

698
00:34:49,160 --> 00:34:50,920
So I think this is the perfect dish.

699
00:34:52,920 --> 00:34:54,640
You start with a layer of lamb,

700
00:34:54,640 --> 00:34:56,720
which I'm going to pressure-cook it
to start tenderising.

701
00:34:57,720 --> 00:35:00,480
Add in a layer of all the fried
vegetables,

702
00:35:00,480 --> 00:35:02,560
and then the layer of rice.

703
00:35:02,560 --> 00:35:04,600
LAURA: How are you going, Samira?
Good?

704
00:35:04,600 --> 00:35:07,000
Once I get these done,
I shall be going good.
Yep.

705
00:35:07,000 --> 00:35:09,640
I have to get every single
element ready

706
00:35:09,640 --> 00:35:12,520
so I can layer it up in the pot
to finish cooking.

707
00:35:12,520 --> 00:35:14,240
Come on, Samira.
Let's go, Samira.

708
00:35:17,320 --> 00:35:18,400
JAMIE: What's that, Cal?

709
00:35:18,400 --> 00:35:19,600
Ruby chocolate cocoa butter.

710
00:35:19,600 --> 00:35:21,360
It's going to be my little thing
on top

711
00:35:21,360 --> 00:35:22,880
that you, like, have
to crack through.

712
00:35:24,120 --> 00:35:25,560
AUDRA: Nice, Benny.

713
00:35:26,920 --> 00:35:28,280
Go, Samira.

714
00:35:30,520 --> 00:35:32,520
Whoa! OK. Nice.

715
00:35:32,520 --> 00:35:37,600
My idea for my satisfying slice
is a choux bun inside a choux bun.

716
00:35:38,960 --> 00:35:40,720
Hello, Darrsh.
Hello.

717
00:35:40,720 --> 00:35:42,960
What are you making?
I'm doing Choux-ception.

718
00:35:42,960 --> 00:35:45,920
So, choux bun,
orange blossom creme pat,

719
00:35:45,920 --> 00:35:47,640
another choux bun inside,

720
00:35:47,640 --> 00:35:50,280
and then pistachio praline
in the middle choux bun.

721
00:35:50,280 --> 00:35:53,160
So when you cut it open,
you should get ooze.

722
00:35:53,160 --> 00:35:54,640
Whoa! That is Technique Central.

723
00:35:54,640 --> 00:35:56,480
And there's a few other
little things going on. Yeah.

724
00:35:56,480 --> 00:35:59,120
Technique Central.
Choux pastry let's the most

725
00:35:59,120 --> 00:36:00,720
seasoned chefs come undone.

726
00:36:00,720 --> 00:36:01,960
Yeah.
And you're doing two times

727
00:36:01,960 --> 00:36:03,520
the amount of choux pastry.
I am, yes.

728
00:36:03,520 --> 00:36:05,840
In two different sizes.
Two different sizes.

729
00:36:05,840 --> 00:36:07,680
I hope you're a confident
pastry chef.

730
00:36:07,680 --> 00:36:09,000
(LAUGHS) I hope so, too.

731
00:36:09,000 --> 00:36:11,360
You just absolutely have
to pull that one off

732
00:36:11,360 --> 00:36:13,080
because it is an important day.
Yeah.

733
00:36:13,080 --> 00:36:14,080
Alright. Thanks, Darrsh.

734
00:36:14,080 --> 00:36:15,880
Thanks, guys.
Thank you, thank you, thank you.

735
00:36:15,880 --> 00:36:20,040
With choux pastry, which I've cooked
100 times in this kitchen,

736
00:36:20,040 --> 00:36:24,000
you create the dough, and the eggs
are what gives it the rise.

737
00:36:27,000 --> 00:36:30,400
By the third egg,
it's starting to look really good,

738
00:36:30,400 --> 00:36:33,000
but I've made this recipe, like,
so many times -

739
00:36:33,000 --> 00:36:34,600
last season and this season,

740
00:36:34,600 --> 00:36:36,640
and I always add four eggs.

741
00:36:36,640 --> 00:36:38,200
Two, three, plus one...

742
00:36:38,200 --> 00:36:41,080
So, I have to stick
to the way I've always done it.

743
00:36:41,080 --> 00:36:42,600
Get the choux in the oven.

744
00:36:42,600 --> 00:36:44,880
Um, I'm honestly going off intuition

745
00:36:44,880 --> 00:36:46,520
to make sure if the choux
is the right size.

746
00:36:46,520 --> 00:36:48,200
So, I'm going to be piping
a couple of small ones,

747
00:36:48,200 --> 00:36:49,600
a couple of larger ones.

748
00:36:49,600 --> 00:36:51,320
Go, Darrsh.

749
00:36:55,680 --> 00:36:56,720
Come on.

750
00:36:57,800 --> 00:37:00,920
My choux pastry is a lot looser.

751
00:37:00,920 --> 00:37:02,520
Take your time, mate.

752
00:37:02,520 --> 00:37:03,880
Yeah.

753
00:37:03,880 --> 00:37:05,760
A lot more liquid than usual.

754
00:37:05,760 --> 00:37:07,800
And I'm really worried.

755
00:37:10,840 --> 00:37:13,160
But I'm running out of time.

756
00:37:13,160 --> 00:37:16,280
I have so many other elements
that I need to finish

757
00:37:16,280 --> 00:37:18,000
for this dish to work.

758
00:37:18,000 --> 00:37:19,920
Choux does weird things,
and I'm hoping

759
00:37:19,920 --> 00:37:21,640
that I'll have something
to work with.

760
00:37:23,680 --> 00:37:28,360
If there's no rise, I am stuffed.

761
00:37:38,160 --> 00:37:39,720
Alrighty-roo.

762
00:37:42,160 --> 00:37:43,720
THEO: He's already starting
to plate up.

763
00:37:43,720 --> 00:37:46,840
LAURA: Yeah, 'cause it's going
to be, like, layered.

764
00:37:46,840 --> 00:37:48,640
So, it's got to freeze
into the plate...

765
00:37:48,640 --> 00:37:51,000
Oh, right.
..for it to be able to cut open.

766
00:37:52,880 --> 00:37:54,040
It's round two.

767
00:37:54,040 --> 00:37:57,400
I've got 75 minutes to make
something with a satisfying slice.

768
00:37:57,400 --> 00:37:59,120
It's enough time to make
a great dish,

769
00:37:59,120 --> 00:38:01,120
but it still has to have
that very clear moment

770
00:38:01,120 --> 00:38:04,720
of cut it, and have a look
at something sexy inside.

771
00:38:04,720 --> 00:38:08,360
My strawberry sorbet is done,
so I quenelle it onto the plate,

772
00:38:08,360 --> 00:38:10,560
make a little divot
for, then, the next layer

773
00:38:10,560 --> 00:38:12,080
of ice-cream to go on.

774
00:38:12,080 --> 00:38:15,080
I need to get this plate
back in the freezer straightaway

775
00:38:15,080 --> 00:38:17,280
because if that doesn't set in time,

776
00:38:17,280 --> 00:38:19,160
the whole dish loses
that slice-ability.

777
00:38:19,160 --> 00:38:21,320
DECLAN: Very nice, Callum.
Thanks, mate.

778
00:38:23,760 --> 00:38:25,360
SARAH: Nice, Ben.
Good peeling, Ben.

779
00:38:27,160 --> 00:38:28,480
They're very fresh eggs.

780
00:38:28,480 --> 00:38:30,520
Today, I'm making a fishy Scotch egg

781
00:38:30,520 --> 00:38:33,360
which has a bechamel coating
with ocean trout in it,

782
00:38:33,360 --> 00:38:36,640
all, sitting on top of a little
celeriac-remoulade nest

783
00:38:36,640 --> 00:38:37,800
so it looks like an egg in a nest.

784
00:38:39,200 --> 00:38:40,600
When you cut open the Scotch egg,

785
00:38:40,600 --> 00:38:42,240
you expect to see
a bright yellow yolk.

786
00:38:43,720 --> 00:38:45,160
It's pretty amazing.
That'll be dark.

787
00:38:46,520 --> 00:38:48,960
But I'm going to inject
balsamic vinegar

788
00:38:48,960 --> 00:38:51,120
into the egg yolk
so that when it's cut open,

789
00:38:51,120 --> 00:38:52,520
it's got yellow and black.

790
00:38:52,520 --> 00:38:55,440
It's definitely a risky dish,
full of technique.

791
00:38:55,440 --> 00:38:57,040
Ooh.

792
00:38:57,040 --> 00:38:58,760
I think I need to take some yolk out
so there's room

793
00:38:58,760 --> 00:39:01,160
for whatever I put in there,
otherwise it will just explode.

794
00:39:01,160 --> 00:39:04,280
But one thing I do not want to do
is have to play my immunity pin.

795
00:39:04,280 --> 00:39:05,720
Right, let's try this out then.

796
00:39:05,720 --> 00:39:08,520
So I need to do everything I can
to keep myself in this competition.

797
00:39:08,520 --> 00:39:10,560
He's extracting the yolk.

798
00:39:12,840 --> 00:39:14,520
Maybe he's injecting.
It with something else.

799
00:39:15,920 --> 00:39:19,320
Oh, that's what he's doing.
Oh, my God! Benny!

800
00:39:19,320 --> 00:39:21,680
AUDRA: Oh, my God, Benny.
SNEZANA: He's a scientist.

801
00:39:21,680 --> 00:39:24,760
Einstein Benny!
Oh, my God.

802
00:39:24,760 --> 00:39:26,880
The strategy here
is go hard or go home.

803
00:39:26,880 --> 00:39:29,000
So then what happens
when we cut that open?

804
00:39:29,000 --> 00:39:31,080
But I really think this could work.

805
00:39:31,080 --> 00:39:32,280
Kind of.

806
00:39:32,280 --> 00:39:33,880
But the hardest thing
about this challenge

807
00:39:33,880 --> 00:39:37,520
is that I won't actually know
until the judges taste.

808
00:39:37,520 --> 00:39:39,240
Let's go, Benny.

809
00:39:39,240 --> 00:39:43,320
Here's a slice of reality for you -
20 minutes to go!

810
00:39:43,320 --> 00:39:44,680
(CHEERING AND APPLAUSE)

811
00:39:46,000 --> 00:39:47,200
Yeah, girl!

812
00:39:47,200 --> 00:39:48,800
BEAU: Solid work, Cal.

813
00:39:48,800 --> 00:39:49,920
Thanks, mate.

814
00:39:52,360 --> 00:39:54,440
They alright?
DARRSH: Mmm.

815
00:39:55,440 --> 00:39:57,120
Hopefully they start rising.

816
00:40:02,320 --> 00:40:05,800
ANDRE: The onions will form
the base of my chawanmushi custard.

817
00:40:05,800 --> 00:40:07,880
They sit down in the plate,

818
00:40:07,880 --> 00:40:09,840
and then the chawanmushi
goes on top.

819
00:40:09,840 --> 00:40:12,120
Then, it goes into the steam basket
and sets.

820
00:40:13,120 --> 00:40:17,280
SARAH: Is he going to have a slice?
DECLAN: I don't know.

821
00:40:17,280 --> 00:40:18,560
A little bit worried for Andre.

822
00:40:19,960 --> 00:40:23,520
His dish looks like an egg,
a scrambled egg.

823
00:40:23,520 --> 00:40:26,720
I'm just not sure that this is going
to hit the brief of, you know,

824
00:40:26,720 --> 00:40:29,160
cutting in and showing
different layers.

825
00:40:31,000 --> 00:40:32,960
SNEZANA: Nice, Andre. Whoo!

826
00:40:35,960 --> 00:40:40,600
The search for the perfect slice
is paved with a lot of risk.

827
00:40:40,600 --> 00:40:42,600
They're going all out.

828
00:40:44,080 --> 00:40:45,760
Callum is making a...

829
00:40:45,760 --> 00:40:47,760
Strawberries and Cream,
he's calling it,

830
00:40:47,760 --> 00:40:49,920
and he's got a sorbet,
he's got an ice-cream

831
00:40:49,920 --> 00:40:51,440
and then a chocolate disc on top.

832
00:40:51,440 --> 00:40:53,560
He did say he feels like he bit off

833
00:40:53,560 --> 00:40:55,520
less than he could chew
this morning.

834
00:40:55,520 --> 00:40:57,440
And now he wants to bite off
more than he can chew.

835
00:40:57,440 --> 00:40:59,040
Well, he's ticked that box.
Yeah.

836
00:41:00,440 --> 00:41:03,040
SARAH: Callum, that looks epic.
Thank you.

837
00:41:03,040 --> 00:41:04,680
And then, there's Darrsh.

838
00:41:04,680 --> 00:41:06,560
He's doing the Choux-ception.

839
00:41:06,560 --> 00:41:08,120
He's doing two choux buns,

840
00:41:08,120 --> 00:41:09,560
one inside each other.

841
00:41:10,800 --> 00:41:12,400
Choux is hard to get right

842
00:41:12,400 --> 00:41:16,120
for the best chefs, and especially
under a time crunch.

843
00:41:17,600 --> 00:41:19,160
And I've already looked in the oven.

844
00:41:19,160 --> 00:41:20,280
It's not looking great.

845
00:41:25,520 --> 00:41:27,480
My orange blossom creme pat's done.

846
00:41:27,480 --> 00:41:29,120
I move on to my pistachio praline,

847
00:41:29,120 --> 00:41:31,600
and this is going to go
into my centre choux,

848
00:41:31,600 --> 00:41:33,920
in my Choux-ception choux bun.

849
00:41:35,440 --> 00:41:37,360
My pastry's in the oven.

850
00:41:37,360 --> 00:41:40,040
Fingers crossed,
these choux buns rise.

851
00:41:40,040 --> 00:41:42,360
Alright.
How's the choux looking, Darrsh?

852
00:41:43,320 --> 00:41:45,840
I've got one there.

853
00:41:45,840 --> 00:41:51,240
I've made, like,
dozens of choux desserts -

854
00:41:51,240 --> 00:41:53,840
Paris-Brest, crullers,

855
00:41:53,840 --> 00:41:56,080
croquembouche -
I've done it all.

856
00:41:56,080 --> 00:41:57,520
And this is the first time

857
00:41:57,520 --> 00:42:00,400
that this choux pastry just
has not risen.

858
00:42:00,400 --> 00:42:02,400
I don't know, this one's...

859
00:42:02,400 --> 00:42:04,720
They're, like, rising,
but it's kind of strange.

860
00:42:04,720 --> 00:42:07,800
They're a little bit,
like, misshapen.

861
00:42:07,800 --> 00:42:09,960
I've got a few in there
that I can use, which is good.

862
00:42:17,280 --> 00:42:20,720
Ditch that, ditch that,
ditch that, keep that.

863
00:42:20,720 --> 00:42:21,840
They look a bit, um...

864
00:42:23,640 --> 00:42:26,440
..a bit crispy.
Hopefully he can pivot.

865
00:42:27,600 --> 00:42:28,640
Mmm. OK.

866
00:42:29,720 --> 00:42:31,200
Come on, Darrsh. Keep going, man.

867
00:42:31,200 --> 00:42:33,600
Today's challenge is all
about the satisfying slice.

868
00:42:33,600 --> 00:42:37,520
And because my choux hasn't risen
in the way that I would like,

869
00:42:37,520 --> 00:42:39,960
I'm gonna have to pivot
and still create that slice,

870
00:42:39,960 --> 00:42:41,680
but just in a different way.

871
00:42:41,680 --> 00:42:44,080
Darrsh just think about
a different way to present it.

872
00:42:44,080 --> 00:42:45,440
It tastes good.
Yeah.

873
00:42:45,440 --> 00:42:46,440
It's just the construction.

874
00:42:47,800 --> 00:42:49,800
You can cut the tension
with a knife.

875
00:42:49,800 --> 00:42:51,360
10 minutes to go!

876
00:42:51,360 --> 00:42:53,320
ANDY COOKS:: Come on, guys,
you got this. Let's go!

877
00:42:56,440 --> 00:42:58,320
We're good, we're good, we're good.

878
00:42:58,320 --> 00:42:59,560
CALLUM: Time is slipping away.

879
00:42:59,560 --> 00:43:01,760
This challenge is going very,
very quickly indeed.

880
00:43:02,840 --> 00:43:04,760
My strawberry sorbet has gone back
into the freezer

881
00:43:04,760 --> 00:43:06,840
to set really nice and hard,

882
00:43:06,840 --> 00:43:09,200
for now, the strawberry-gum
ice-cream to get scooped

883
00:43:09,200 --> 00:43:10,640
on top of it.

884
00:43:10,640 --> 00:43:12,840
This is a crucial stage
to get right,

885
00:43:12,840 --> 00:43:15,280
so I need to get a really
nice, even scoop here

886
00:43:15,280 --> 00:43:18,080
so I get that beautiful layer
when the judges cut into the dish.

887
00:43:18,080 --> 00:43:20,440
But it's also got to have
that divot so I've got somewhere

888
00:43:20,440 --> 00:43:22,040
for that sneaky oil to hide.

889
00:43:22,040 --> 00:43:23,440
AUDRA: Beautiful, Callum.

890
00:43:24,720 --> 00:43:26,760
The idea of this dish
is that all the elements

891
00:43:26,760 --> 00:43:27,960
are kind of pink or white,

892
00:43:27,960 --> 00:43:30,080
and then when you chuck
a knife into it and cut it open,

893
00:43:30,080 --> 00:43:32,000
not only do you see
that kind of cross section

894
00:43:32,000 --> 00:43:33,360
of the different ice-creams,

895
00:43:33,360 --> 00:43:36,000
there's going to be a beautiful
basil oil that's going

896
00:43:36,000 --> 00:43:38,280
to sort of goo out
for that grand reveal moment.

897
00:43:38,280 --> 00:43:40,520
I think Callum's onto
an absolute scorcher.

898
00:43:40,520 --> 00:43:41,520
Yeah.

899
00:43:41,520 --> 00:43:43,000
SNEZ: Go, Samira!

900
00:43:44,000 --> 00:43:45,720
Go, girl.

901
00:43:45,720 --> 00:43:46,840
So to assemble the maqluba,

902
00:43:46,840 --> 00:43:48,880
you start with a layer of lamb

903
00:43:48,880 --> 00:43:51,320
and then a layer
of all the fried vegetables

904
00:43:51,320 --> 00:43:53,320
and then the rice.

905
00:43:53,320 --> 00:43:58,080
Now we're going to strain the broth
straight on top of that rice.

906
00:43:58,080 --> 00:44:01,000
I need to start
knocking out my side.

907
00:44:01,000 --> 00:44:03,040
I'm feeling confident now.

908
00:44:03,040 --> 00:44:04,880
Like, even if I'm leaving it
to the last minute,

909
00:44:04,880 --> 00:44:06,880
the reveal is going to be done
in front of the judges.

910
00:44:06,880 --> 00:44:09,160
LAURA: Just make sure
they can get a slice.

911
00:44:13,440 --> 00:44:15,080
I don't want you to...

912
00:44:15,080 --> 00:44:17,080
Yeah, miss the mark.

913
00:44:21,200 --> 00:44:24,480
I missed that.
What...what sliced? What?

914
00:44:26,320 --> 00:44:27,400
Oh, God.

915
00:44:27,400 --> 00:44:30,080
I just realised maqluba
can't be sliced.

916
00:44:30,080 --> 00:44:32,760
I'm flipping it.
You're flipping it?

917
00:44:32,760 --> 00:44:35,080
It gets flipped over
in front of the judges.

918
00:44:35,080 --> 00:44:36,120
Pot comes up.

919
00:44:36,120 --> 00:44:38,560
Grab the tray
and give it a nice shake.

920
00:44:38,560 --> 00:44:41,480
It will all collapse
and they will dig in and eat.

921
00:44:41,480 --> 00:44:44,680
It's not possible
to cut a slice in there.

922
00:44:44,680 --> 00:44:47,720
It's going to collapse
and then send me home.

923
00:44:47,720 --> 00:44:49,040
I'm done.

924
00:44:59,960 --> 00:45:01,680
I'm done.

925
00:45:01,680 --> 00:45:04,760
I just realised
maqluba can't be slice.

926
00:45:06,360 --> 00:45:09,720
But I know my children
are going to be watching this,

927
00:45:09,720 --> 00:45:12,840
and I don't want to show them
that I give up easily.

928
00:45:12,840 --> 00:45:14,400
I haven't left their side

929
00:45:14,400 --> 00:45:16,680
since the last time
I was on MasterChef.

930
00:45:16,680 --> 00:45:21,320
I have come back to win,
and I want to do this for them.

931
00:45:21,320 --> 00:45:22,720
When there's a will, there's a way.

932
00:45:22,720 --> 00:45:23,840
And I will figure out a way.

933
00:45:23,840 --> 00:45:25,080
Hopefully.

934
00:45:26,720 --> 00:45:28,400
And if not, I'm going home.

935
00:45:30,400 --> 00:45:31,840
SNEZ: Maybe press it with something.

936
00:45:31,840 --> 00:45:33,880
If I crank the heat up,

937
00:45:33,880 --> 00:45:36,040
and then if I compress...

938
00:45:37,480 --> 00:45:40,600
..I may be able to make this
slice up like a cake.

939
00:45:42,160 --> 00:45:45,160
I got my scrap tin
that I've put my vegies in.

940
00:45:45,160 --> 00:45:47,240
I pop that on top.

941
00:45:47,240 --> 00:45:50,000
I'm leaning with all my weight.

942
00:45:50,000 --> 00:45:54,280
I'm trying to get out as much liquid
as possible from this rice,

943
00:45:54,280 --> 00:45:56,600
so it's so fully compressed.

944
00:45:56,600 --> 00:45:59,400
I completely missed
the memo of slicing,

945
00:45:59,400 --> 00:46:03,800
so hopefully it will
be sliceable once I flip it.

946
00:46:03,800 --> 00:46:05,160
I'm not going home without a fight.

947
00:46:05,160 --> 00:46:07,040
Determination is back

948
00:46:07,040 --> 00:46:08,960
and game on, guys.

949
00:46:08,960 --> 00:46:12,240
OK, guys, bring us
a satisfying slice.

950
00:46:12,240 --> 00:46:13,720
Three minutes to go.

951
00:46:13,720 --> 00:46:15,720
(CHEERING AND APPLAUSE)

952
00:46:16,880 --> 00:46:19,720
Nice, Cal, looks amazing.

953
00:46:19,720 --> 00:46:21,320
BEN: Yeah, that's good.

954
00:46:26,320 --> 00:46:29,000
DARRSH: My choux buns are meant
to look like hockey balls.

955
00:46:29,000 --> 00:46:31,240
They look like hockey pucks.

956
00:46:31,240 --> 00:46:32,880
And that's what I have to work with

957
00:46:32,880 --> 00:46:34,520
if I'm going to stay
in the competition.

958
00:46:34,520 --> 00:46:37,760
Hmm, OK. Not what I was hoping for,
but that's alright.

959
00:46:37,760 --> 00:46:38,800
In the kitchen, you got to pivot

960
00:46:38,800 --> 00:46:41,200
if you want to stay
in the competition.

961
00:46:41,200 --> 00:46:43,400
Conceptually, my dish
is very similar,

962
00:46:43,400 --> 00:46:45,560
but it's going to be constructed
slightly different.

963
00:46:45,560 --> 00:46:48,240
So we're going to have
my larger choux on the base

964
00:46:48,240 --> 00:46:49,960
still filled with cream,

965
00:46:49,960 --> 00:46:52,760
and then lay my smaller choux
on top of it,

966
00:46:52,760 --> 00:46:54,360
still filled with pistachio praline.

967
00:46:54,360 --> 00:46:56,320
OK. That's done.

968
00:46:56,320 --> 00:46:57,560
So when the judges cut through it,

969
00:46:57,560 --> 00:47:00,200
they should still be able
to see some kind of cross-section.

970
00:47:00,200 --> 00:47:01,680
SNEZ: Let's go, Darrsh!

971
00:47:03,280 --> 00:47:05,280
We want to slice
into something incredible

972
00:47:05,280 --> 00:47:07,040
in three minutes.

973
00:47:07,040 --> 00:47:08,960
Come on, Samira!

974
00:47:08,960 --> 00:47:10,240
Come on.

975
00:47:12,760 --> 00:47:15,520
Go, guys! Come on, Cal! Whoo!

976
00:47:18,160 --> 00:47:20,200
I've got my eggs formed
with a bechamel around them.

977
00:47:20,200 --> 00:47:23,080
It's time to crumb them
so that I can fry them off.

978
00:47:23,080 --> 00:47:25,600
There we go.
Yes, Benny.

979
00:47:25,600 --> 00:47:26,800
Everything is riding on this.

980
00:47:26,800 --> 00:47:28,880
I gently get them
into the deep fryer.

981
00:47:31,080 --> 00:47:32,560
And they look great.

982
00:47:32,560 --> 00:47:34,160
They're a beautiful golden brown.

983
00:47:36,800 --> 00:47:38,600
I'm so happy with this.

984
00:47:38,600 --> 00:47:40,040
But then I realised...

985
00:47:40,040 --> 00:47:41,440
Hmm! Not ideal.

986
00:47:41,440 --> 00:47:42,960
..one of them is a crime scene.

987
00:47:42,960 --> 00:47:45,320
It just has exploded.

988
00:47:45,320 --> 00:47:47,600
I'm gonna have to be so careful
with the next one.

989
00:47:47,600 --> 00:47:49,520
LAURA: Come on, Benny. Go, go, go!

990
00:47:53,640 --> 00:47:56,680
The other one, unfortunately,
has a crack right down the side.

991
00:47:56,680 --> 00:47:58,000
It needs to be perfect
and it's not.

992
00:47:59,880 --> 00:48:00,880
Not ideal.

993
00:48:00,880 --> 00:48:02,080
Ohhhh!

994
00:48:02,080 --> 00:48:04,120
A little bit of rupture there.
What are you thinking?

995
00:48:05,320 --> 00:48:07,400
I've had this Immunity Pin
since the second cook,

996
00:48:07,400 --> 00:48:08,440
keeping up with Gordon.

997
00:48:08,440 --> 00:48:09,440
Yes, not ideal, that.

998
00:48:09,440 --> 00:48:11,120
And I really don't want to use it,

999
00:48:11,120 --> 00:48:14,240
but I also don't want to go home,
so I just don't know what to do.

1000
00:48:15,680 --> 00:48:18,320
Um...
LAURA: Are you playing it?

1001
00:48:21,720 --> 00:48:23,520
Yeah, mate,
I think I'm gonna play it.

1002
00:48:23,520 --> 00:48:28,200
CONTESTANTS: (CHANT) Play the pin!
Play the pin! Play the pin!

1003
00:48:28,200 --> 00:48:31,080
Ben has played his immunity pin,
everybody.

1004
00:48:31,080 --> 00:48:33,800
Finally.
Mate, you are safe. Head on upstairs.

1005
00:48:33,800 --> 00:48:35,080
(CHEERING)

1006
00:48:35,080 --> 00:48:36,480
Cheers, mate.
Good job, mate.

1007
00:48:36,480 --> 00:48:37,640
Cheers, mate.
Good job.

1008
00:48:37,640 --> 00:48:39,560
I've worked too hard
to get to this point,

1009
00:48:39,560 --> 00:48:42,760
and I'd rather be here without a pin
than being at home with one.

1010
00:48:45,840 --> 00:48:47,880
I'm afraid to slice in,

1011
00:48:47,880 --> 00:48:50,240
one minute left to go!

1012
00:48:50,240 --> 00:48:51,760
Alright, please.
(CHEERING AND APPLAUSE)

1013
00:48:56,760 --> 00:48:58,960
CALLUM: I'm so happy
that I've really pushed myself

1014
00:48:58,960 --> 00:49:00,440
through this session.

1015
00:49:00,440 --> 00:49:03,400
Every element
looks exactly how I pictured it.

1016
00:49:03,400 --> 00:49:05,080
But now I need
to plate this dish up beautifully,

1017
00:49:05,080 --> 00:49:07,120
because regardless of how it tastes,

1018
00:49:07,120 --> 00:49:09,680
if it doesn't have
a very clear slice moment,

1019
00:49:09,680 --> 00:49:12,000
then it's not
going to hit the brief.

1020
00:49:12,000 --> 00:49:14,800
There's a beautiful little divot
in there to fill with the basil oil,

1021
00:49:14,800 --> 00:49:17,360
and topped with that ruby chocolate
and freeze-dried strawberry disc

1022
00:49:17,360 --> 00:49:19,280
so that when you cut into it,

1023
00:49:19,280 --> 00:49:21,240
that oil is going to sort of
spill out all over the plate.

1024
00:49:21,240 --> 00:49:23,360
And around that
is all the textural elements.

1025
00:49:24,800 --> 00:49:27,080
Calling cut in 10...

1026
00:49:27,080 --> 00:49:29,200
JUDGES: ..nine, eight,

1027
00:49:29,200 --> 00:49:32,520
seven, six, five,

1028
00:49:32,520 --> 00:49:35,840
four, three, two,

1029
00:49:35,840 --> 00:49:37,320
one.

1030
00:49:41,400 --> 00:49:44,040
How'd you go, big fella?
Oh, man. It could have been better.

1031
00:49:45,600 --> 00:49:48,080
I can honestly say, hand to heart,

1032
00:49:48,080 --> 00:49:54,320
I have never in my entire life
put so much into a cook.

1033
00:49:55,320 --> 00:49:58,840
I am praying that this compressed.

1034
00:49:58,840 --> 00:50:01,120
Hopefully when we flip it,
it will be sliceable.

1035
00:50:01,120 --> 00:50:03,080
I've given it my everything.

1036
00:50:09,960 --> 00:50:11,160
Good luck.
Go get 'em, Cal.

1037
00:50:11,160 --> 00:50:12,440
Thanks, guys.

1038
00:50:12,440 --> 00:50:14,840
In round two today,
I didn't hold back.

1039
00:50:14,840 --> 00:50:16,320
I went as hard as I could
to really make

1040
00:50:16,320 --> 00:50:17,760
the best dish I possibly could,
in my mind,

1041
00:50:17,760 --> 00:50:18,840
to kind of fit the brief.

1042
00:50:18,840 --> 00:50:20,880
Hello, everyone.
Hello.

1043
00:50:21,960 --> 00:50:24,160
So, I hope it's enough.
Callum, what'd you cook?

1044
00:50:24,160 --> 00:50:25,240
Uh, so this is...

1045
00:50:25,240 --> 00:50:27,760
I'm calling it Strawberries and Cream.

1046
00:50:27,760 --> 00:50:30,400
So there's a ruby chocolate disc,

1047
00:50:30,400 --> 00:50:32,440
a strawberry and raspberry
vinegar sorbet,

1048
00:50:32,440 --> 00:50:34,720
a strawberry gum ice-cream
on top of that.

1049
00:50:34,720 --> 00:50:36,280
And then around the outside
of the plate,

1050
00:50:36,280 --> 00:50:38,800
there's some lilly pillies
macerated in strawberry consomme

1051
00:50:38,800 --> 00:50:40,680
and a milk powder crumb.

1052
00:50:40,680 --> 00:50:42,320
Wow. You went all out.

1053
00:50:42,320 --> 00:50:43,920
You think you've done enough
with this one

1054
00:50:43,920 --> 00:50:45,280
to get on through to the next stage?

1055
00:50:45,280 --> 00:50:47,160
I hope so. I think it's pretty.
I think it tastes nice.

1056
00:50:47,160 --> 00:50:48,720
And hopefully we get

1057
00:50:48,720 --> 00:50:50,400
a nice little cross-section
goo moment.

1058
00:50:50,400 --> 00:50:52,560
Cross section goo moment.

1059
00:50:52,560 --> 00:50:54,800
Thanks, Callum.
We'll taste your dish now.

1060
00:50:54,800 --> 00:50:56,840
Thanks, Callum.
Thanks, everyone.

1061
00:50:56,840 --> 00:50:59,960
Let's see if we can get
a nice slice here.

1062
00:51:01,360 --> 00:51:02,680
POH: Oh, yeah.

1063
00:51:02,680 --> 00:51:04,160
Ooh.
Ooh-oh-ooh!

1064
00:51:06,520 --> 00:51:08,640
Oh, yeah.
Yes!

1065
00:51:08,640 --> 00:51:11,760
Looks pretty impressive, doesn't it?
Look at the colour of that oil.

1066
00:51:38,840 --> 00:51:41,520
So Callum's plan
was to go all-out...

1067
00:51:42,800 --> 00:51:47,440
..and, wow,
what a stunning plate of food.

1068
00:51:47,440 --> 00:51:50,320
It is a perfect dessert for me.

1069
00:51:50,320 --> 00:51:52,240
It's got salt, acidity,

1070
00:51:52,240 --> 00:51:54,280
just the right amount of sweetness

1071
00:51:54,280 --> 00:51:55,280
and then just that reveal -

1072
00:51:55,280 --> 00:51:56,840
cutting through that cross section

1073
00:51:56,840 --> 00:51:59,800
and having all that basil oil
just flow through.

1074
00:51:59,800 --> 00:52:01,360
Couldn't love it more.

1075
00:52:01,360 --> 00:52:04,560
I'm so glad that he just leaned
more into being himself,

1076
00:52:04,560 --> 00:52:07,680
'cause when he does that,
he puts up food like this.

1077
00:52:07,680 --> 00:52:10,120
And this could be
competition-winning food,

1078
00:52:10,120 --> 00:52:13,320
not just food that keeps him out
of being eliminated.

1079
00:52:13,320 --> 00:52:14,480
I'm not joking when I say

1080
00:52:14,480 --> 00:52:18,200
that's one of the best desserts
I've eaten in a long time.

1081
00:52:18,200 --> 00:52:20,400
It's so good.
It's beautifully balanced.

1082
00:52:20,400 --> 00:52:21,640
He absolutely nailed it.

1083
00:52:21,640 --> 00:52:24,960
If this isn't on Callum's Instagram,
I'm going to steal it from him,
put it on mine.

1084
00:52:24,960 --> 00:52:26,320
(ALL LAUGH)

1085
00:52:28,600 --> 00:52:30,960
Good luck, Andre.
Good luck.

1086
00:52:30,960 --> 00:52:32,640
There's a big risk cooking a dish

1087
00:52:32,640 --> 00:52:34,160
in the bowl
that you're going to serve,

1088
00:52:34,160 --> 00:52:36,800
'cause I don't have one
to taste or test.

1089
00:52:36,800 --> 00:52:39,480
I don't know how it slices.

1090
00:52:39,480 --> 00:52:41,000
I don't know how it's going to go.

1091
00:52:41,000 --> 00:52:42,160
Andre, what have you cooked.

1092
00:52:42,160 --> 00:52:47,280
Today, I've cooked
a French onion soup chawanmushi.

1093
00:52:49,400 --> 00:52:53,000
So this challenge is all about
that satisfying cross section.

1094
00:52:53,000 --> 00:52:54,000
Is there one in there?

1095
00:52:54,000 --> 00:52:56,640
Uh, what you'll get
is you'll crack through that crisp

1096
00:52:56,640 --> 00:52:59,000
and then cut through
the chawanmushi,

1097
00:52:59,000 --> 00:53:01,520
and you'll find the onions
underneath there,

1098
00:53:01,520 --> 00:53:03,080
and then put it in your plate.

1099
00:53:03,080 --> 00:53:04,920
Well, we love watching you work,

1100
00:53:04,920 --> 00:53:07,560
and we're looking forward
to trying the dish. Thanks.

1101
00:53:07,560 --> 00:53:08,680
Thanks.
Cheers, Andre.

1102
00:53:08,680 --> 00:53:10,360
Cheers.

1103
00:53:10,360 --> 00:53:12,680
There's a bit going on
in that tiny little bowl.

1104
00:53:12,680 --> 00:53:14,720
Yeah!
But it could work.

1105
00:53:14,720 --> 00:53:16,200
Yeah.
Let's find out.

1106
00:53:25,960 --> 00:53:28,320
Well, I don't think
the slicing is working, so...

1107
00:53:28,320 --> 00:53:30,280
Maybe some scooping.

1108
00:53:47,680 --> 00:53:48,760
Um...

1109
00:53:49,920 --> 00:53:51,600
It's delicious.

1110
00:53:51,600 --> 00:53:57,400
It's packed full of umami,
smoky goodness in the chawanmushi,

1111
00:53:57,400 --> 00:53:58,880
and then you get sweetness

1112
00:53:58,880 --> 00:54:01,320
from those lightly caramelised
onions.

1113
00:54:01,320 --> 00:54:02,600
So, flavour-wise, it ticks the box.

1114
00:54:02,600 --> 00:54:06,520
I think Andre came up
with something very smart,

1115
00:54:06,520 --> 00:54:08,400
very original.

1116
00:54:08,400 --> 00:54:11,760
And the introduction
of the Comte cheese is wild.

1117
00:54:11,760 --> 00:54:14,160
It's just phenomenal.

1118
00:54:14,160 --> 00:54:16,680
I would say that the flavours
are layered,

1119
00:54:16,680 --> 00:54:20,320
but the physical make-up of the dish
isn't.

1120
00:54:21,960 --> 00:54:26,760
And I think Andre
has this incredible ability

1121
00:54:26,760 --> 00:54:29,680
to create fine dining food,

1122
00:54:29,680 --> 00:54:31,600
dishes that belong
in a degustation menu.

1123
00:54:31,600 --> 00:54:32,880
And this to me is one of those,

1124
00:54:32,880 --> 00:54:36,400
but it's not a dish
that has a satisfying slice.

1125
00:54:36,400 --> 00:54:38,960
I love where his brain was going
with this dish,

1126
00:54:38,960 --> 00:54:41,600
but it hasn't quite met
the brief today.

1127
00:54:41,600 --> 00:54:44,640
Good luck.
Good luck, Darrsh.

1128
00:54:44,640 --> 00:54:46,840
DARRSH: This dish
is a really tough one to swallow

1129
00:54:46,840 --> 00:54:50,360
because I've cooked choux pastry
so many times before,

1130
00:54:50,360 --> 00:54:52,920
and people know that I know
how to cook choux pastry.

1131
00:54:52,920 --> 00:54:55,520
And now my choux hasn't risen,

1132
00:54:55,520 --> 00:54:56,720
which is disappointing.

1133
00:54:56,720 --> 00:54:58,920
Hello, guys.
Hey, Darrsh.

1134
00:54:58,920 --> 00:55:00,200
Hi, Darrsh.

1135
00:55:00,200 --> 00:55:02,320
JEAN-CHRISTOPHE:
Darrsh, where have you made?

1136
00:55:02,320 --> 00:55:04,480
This is my choux tower.

1137
00:55:05,840 --> 00:55:07,040
In the middle choux,

1138
00:55:07,040 --> 00:55:09,360
you've still got
the pistachio praline.

1139
00:55:09,360 --> 00:55:10,680
In the outer choux,

1140
00:55:10,680 --> 00:55:14,160
you've got
a orange blossom creme pat

1141
00:55:14,160 --> 00:55:16,920
and that's also piped around
the outside.

1142
00:55:16,920 --> 00:55:18,600
OK. Good luck.
Thanks, guys. Cheers.

1143
00:55:18,600 --> 00:55:20,320
SOFIA: Thanks, Darrsh.

1144
00:55:21,720 --> 00:55:24,800
I appreciate the present
of dessert around the outside.

1145
00:55:24,800 --> 00:55:26,000
Let's see what it looks like...

1146
00:55:26,000 --> 00:55:28,640
Fingers crossed
there's a cross section.

1147
00:55:33,080 --> 00:55:37,360
There is definitely a surprise
on the inside.

1148
00:55:58,320 --> 00:56:01,000
I feel really disappointed
for Darrsh.

1149
00:56:01,000 --> 00:56:02,240
Choux pastry is an element

1150
00:56:02,240 --> 00:56:04,800
that he's had huge success with
in this kitchen,

1151
00:56:04,800 --> 00:56:06,160
but today just wasn't his day.

1152
00:56:08,080 --> 00:56:09,520
There was too many eggs in it,

1153
00:56:09,520 --> 00:56:11,440
so he's tried
to cook out the moisture,

1154
00:56:11,440 --> 00:56:14,680
and in the process, he's burnt them.

1155
00:56:14,680 --> 00:56:16,920
What a shame
because I've really enjoyed

1156
00:56:16,920 --> 00:56:19,760
the combinations
of all the different flavours.

1157
00:56:19,760 --> 00:56:22,600
If he had pulled off
what he kind of set out to pull off,

1158
00:56:22,600 --> 00:56:24,760
that slice
probably would have been very epic.

1159
00:56:24,760 --> 00:56:26,800
I'm worried for him.

1160
00:56:26,800 --> 00:56:28,680
Good luck, Samira.
Good luck, Samira.

1161
00:56:28,680 --> 00:56:30,400
Thank you. I appreciate it.

1162
00:56:31,920 --> 00:56:33,640
I feel like a nurse.

1163
00:56:35,840 --> 00:56:38,440
I'm gonna walk in with a smile
because I've done everything

1164
00:56:38,440 --> 00:56:41,360
that I could possibly
think of doing.

1165
00:56:44,160 --> 00:56:45,480
Wow, Samira.

1166
00:56:45,480 --> 00:56:48,960
So if it works
or if it doesn't work,

1167
00:56:48,960 --> 00:56:50,400
I did not give up.

1168
00:56:50,400 --> 00:56:52,480
So I only hope for the best now.

1169
00:57:04,120 --> 00:57:06,840
Samira, it's time to flip your dish.
Yep.

1170
00:57:06,840 --> 00:57:08,640
Done.
ANDY: Good luck.

1171
00:57:08,640 --> 00:57:09,880
Thank you.

1172
00:57:09,880 --> 00:57:10,960
OK...

1173
00:57:12,280 --> 00:57:13,880
Good luck.
Thank you.

1174
00:57:16,160 --> 00:57:19,040
Anyone want to do a lucky drum roll?
I'll tell you what.

1175
00:57:19,040 --> 00:57:20,640
(ALL PERFORM DRUM ROLL)

1176
00:57:30,120 --> 00:57:31,920
(ALL CHEER)

1177
00:57:39,000 --> 00:57:43,320
Today I have made maqluba,
which translates to 'upside down'.

1178
00:57:43,320 --> 00:57:44,800
So you have your slow-cooked lamb,

1179
00:57:44,800 --> 00:57:47,120
and then you have
your fried vegetables

1180
00:57:47,120 --> 00:57:49,000
and your flavoured rice.

1181
00:57:50,160 --> 00:57:52,160
Every dish
in a Middle Eastern household

1182
00:57:52,160 --> 00:57:53,840
comes with an array of sides.

1183
00:57:53,840 --> 00:57:56,440
We've got an onion and sumac salad.

1184
00:57:56,440 --> 00:57:58,240
Some mint and parsley,

1185
00:57:58,240 --> 00:58:01,200
a chilli and tomato salsa,

1186
00:58:01,200 --> 00:58:03,640
a cucumber and yoghurt mint dip,

1187
00:58:03,640 --> 00:58:06,280
and some pickled vegies.

1188
00:58:06,280 --> 00:58:08,080
Samira, we're really happy for you

1189
00:58:08,080 --> 00:58:09,520
that that turned over
so beautifully.

1190
00:58:09,520 --> 00:58:12,320
We're going to taste your dish now.
Thank you very much.

1191
00:58:12,320 --> 00:58:13,680
Well done.
Well done, Samira.

1192
00:58:13,680 --> 00:58:15,040
Thank you.

1193
00:58:15,040 --> 00:58:16,880
I can't wait to dig into this one.
Yeah.

1194
00:58:28,800 --> 00:58:30,120
JEAN-CHRISTOPHE: Yeah...

1195
00:58:30,120 --> 00:58:32,360
(ALL CHEER)

1196
00:58:34,240 --> 00:58:35,840
I want this for my birthday.
Oh, my God!

1197
00:58:35,840 --> 00:58:37,600
Stick some candles in there.

1198
00:59:00,960 --> 00:59:02,200
This is up there

1199
00:59:02,200 --> 00:59:03,920
for one of my favourite dishes
of the whole season.

1200
00:59:03,920 --> 00:59:05,720
POH: Wow. Same!

1201
00:59:05,720 --> 00:59:11,080
SOFIA: The flavour in this
is just so wonderful.

1202
00:59:11,080 --> 00:59:13,160
It's that rich, fatty lamb.

1203
00:59:13,160 --> 00:59:16,800
It's the way that rice is compressed
in against the cauliflower

1204
00:59:16,800 --> 00:59:18,360
and the eggplant and the carrot,

1205
00:59:18,360 --> 00:59:20,960
and then pair this phenomenon

1206
00:59:20,960 --> 00:59:24,240
with all of these bright
and colourful condiments,

1207
00:59:24,240 --> 00:59:29,520
it feels so generous
and warming and comforting.

1208
00:59:29,520 --> 00:59:33,400
I freaking love that so, so much.

1209
00:59:33,400 --> 00:59:36,640
That compression to me
was the flavour of courage.

1210
00:59:36,640 --> 00:59:39,680
Just fighting so hard
to stay in this competition.

1211
00:59:39,680 --> 00:59:42,080
For me, the anticipation
of slicing into

1212
00:59:42,080 --> 00:59:44,160
this beautiful piece of cooking

1213
00:59:44,160 --> 00:59:46,760
and pulling out
the most perfect slice

1214
00:59:46,760 --> 00:59:48,520
is something that I won't forget
for a while.

1215
00:59:48,520 --> 00:59:49,520
(LAUGHS) Yeah.

1216
00:59:49,520 --> 00:59:52,280
I love this type of food
where you just put it on the table

1217
00:59:52,280 --> 00:59:55,720
and you all dig in,
and I feel privileged to eat it.

1218
01:00:00,520 --> 01:00:03,920
For sure, today
we had a cracking day,

1219
01:00:03,920 --> 01:00:06,120
and I think we would like to say

1220
01:00:06,120 --> 01:00:08,120
a massive thank you

1221
01:00:08,120 --> 01:00:10,000
to Chef Andy Cooks.

1222
01:00:10,000 --> 01:00:12,040
You have been unbelievable.

1223
01:00:18,040 --> 01:00:19,680
Before we get down
to the nitty gritty,

1224
01:00:19,680 --> 01:00:21,400
we need to give props
to a couple of you

1225
01:00:21,400 --> 01:00:23,360
for bringing us
a little slice of heaven.

1226
01:00:24,960 --> 01:00:28,000
The first
was one of our favourite dishes

1227
01:00:28,000 --> 01:00:29,560
of the competition so far.

1228
01:00:31,520 --> 01:00:33,480
It didn't just make us
go back for more,

1229
01:00:33,480 --> 01:00:36,480
it was also the most satisfying
slice of the day.

1230
01:00:40,840 --> 01:00:42,640
Mind blown, Samira.

1231
01:00:42,640 --> 01:00:44,000
(CHEERING AND APPLAUSE)

1232
01:00:45,200 --> 01:00:46,680
Well done.

1233
01:00:53,360 --> 01:00:55,040
OK!
We loved it so much.

1234
01:00:55,040 --> 01:00:58,920
I imagine that's what it's like
for your family, being like, "More!"

1235
01:00:58,920 --> 01:01:00,200
It was amazing.
Thank you.

1236
01:01:00,200 --> 01:01:01,680
Thank you.

1237
01:01:01,680 --> 01:01:03,200
Thank you very much.

1238
01:01:03,200 --> 01:01:04,840
And then...

1239
01:01:07,560 --> 01:01:08,800
..Callum.

1240
01:01:08,800 --> 01:01:11,760
Oh, yeah.
(APPLAUSE)

1241
01:01:15,800 --> 01:01:18,480
We were thrilled
when we cut into your dish,

1242
01:01:18,480 --> 01:01:20,000
and even more so when we ate it.

1243
01:01:20,000 --> 01:01:22,320
Thank you.

1244
01:01:22,320 --> 01:01:26,600
Right. Andre, Darrsh,
let's get something straight.

1245
01:01:26,600 --> 01:01:28,960
You two are both brilliant cooks,

1246
01:01:28,960 --> 01:01:30,840
but unfortunately, today,

1247
01:01:30,840 --> 01:01:33,040
one of you just didn't make the cut.

1248
01:01:33,040 --> 01:01:35,040
Darrsh.

1249
01:01:35,040 --> 01:01:38,480
There was a little surprise
when we cut into your pastry.

1250
01:01:38,480 --> 01:01:40,520
But, mate, the choux,

1251
01:01:40,520 --> 01:01:42,720
it just didn't work.

1252
01:01:42,720 --> 01:01:45,200
And it's for that reason,
I'm so sorry, Darrsh,

1253
01:01:45,200 --> 01:01:46,600
you're going home.

1254
01:01:52,440 --> 01:01:53,760
Oh, my goodness.

1255
01:01:53,760 --> 01:01:56,840
Making it this far
against veterans of this competition

1256
01:01:56,840 --> 01:01:58,280
is really something.

1257
01:01:58,280 --> 01:02:01,760
You should be really proud
of yourself, 'cause we are.

1258
01:02:01,760 --> 01:02:04,720
Thank you.
Meeting all these amazing people,

1259
01:02:04,720 --> 01:02:07,200
it's been very inspiring
to be around.

1260
01:02:07,200 --> 01:02:09,160
I think just having that energy
around you

1261
01:02:09,160 --> 01:02:11,320
really motivates you
and I'm excited for what's next.

1262
01:02:11,320 --> 01:02:13,880
Well said.
Thanks, mate.

1263
01:02:13,880 --> 01:02:15,760
For now, it's time to say goodbye,
Darrsh.

1264
01:02:15,760 --> 01:02:17,520
(APPLAUSE)

1265
01:02:17,520 --> 01:02:19,080
Thank you.
Well done.

1266
01:02:19,080 --> 01:02:20,720
Thank you, thank you, thank you.

1267
01:02:22,040 --> 01:02:23,840
Well done.
Thank you.

1268
01:02:23,840 --> 01:02:25,680
Thank you.

1269
01:02:25,680 --> 01:02:27,440
Yeah, I'm definitely
going to use this experience

1270
01:02:27,440 --> 01:02:29,520
to change my life going forward.

1271
01:02:29,520 --> 01:02:31,120
Good luck.
You're a champ, OK?

1272
01:02:31,120 --> 01:02:32,600
You're an absolute champion.
Cheers, mate.

1273
01:02:32,600 --> 01:02:35,160
My housemate Dave and I
want to open a cookie business.

1274
01:02:35,160 --> 01:02:36,400
We think that, like,

1275
01:02:36,400 --> 01:02:38,800
Melbourne doesn't have
great cookies,

1276
01:02:38,800 --> 01:02:40,920
so I'm really excited.

1277
01:02:40,920 --> 01:02:44,200
Give it up for Darrsh, everybody.

1278
01:02:44,200 --> 01:02:46,560
(CHEERING AND APPLAUSE)

1279
01:02:49,520 --> 01:02:52,120
ANNOUNCER: This week
on MasterChef Australia...

1280
01:02:52,120 --> 01:02:53,360
Game on.

1281
01:02:53,360 --> 01:02:55,440
If cooking was a sport...

1282
01:02:55,440 --> 01:02:56,880
Oo-wee!

1283
01:02:56,880 --> 01:03:01,080
..it would be an immunity smackdown.

1284
01:03:01,080 --> 01:03:02,760
The gloves are coming off.
I'm back to win.

1285
01:03:02,760 --> 01:03:04,640
The battle is on.
She's going down.

1286
01:03:04,640 --> 01:03:06,440
She doesn't know it yet,
but she's going down.

1287
01:03:06,440 --> 01:03:07,800
DEPINDER: I thought we were friends.

1288
01:03:07,800 --> 01:03:09,080
(BOTH LAUGH)

1289
01:03:09,080 --> 01:03:14,080
So grab a ringside seat
for brand-new challenges...

1290
01:03:14,080 --> 01:03:17,320
Our very first dough fair.

1291
01:03:17,320 --> 01:03:18,920
(CHEERING)

1292
01:03:18,920 --> 01:03:21,560
..and breathtaking food...

1293
01:03:21,560 --> 01:03:22,640
Ohhh!

1294
01:03:22,640 --> 01:03:24,520
Whoa!

1295
01:03:24,520 --> 01:03:28,320
Oh, get out!
(ALL LAUGH)

1296
01:03:28,320 --> 01:03:30,320
Captions by Red Bee Media