1
00:00:10,600 --> 00:00:12,040
Let's do it.

2
00:00:12,040 --> 00:00:14,040
Not a cloud in the sky.

3
00:00:14,040 --> 00:00:15,640
Beautiful!
Another day.

4
00:00:15,640 --> 00:00:18,160
A nice sunny morning for it.
Yeah.

5
00:00:18,160 --> 00:00:21,000
DECLAN: I'm excited. Mystery box.
It's a new week.

6
00:00:21,000 --> 00:00:22,920
It's a new day...
Let's do it.

7
00:00:22,920 --> 00:00:24,360
..and I'm feeling good.

8
00:00:24,360 --> 00:00:25,640
ANDY: Hey!

9
00:00:28,640 --> 00:00:32,680
Here we go, everybody!
Find a mystery box.

10
00:00:32,680 --> 00:00:34,880
Callum straight to his box.
POH: Yeah.

11
00:00:34,880 --> 00:00:37,480
Always back-right whenever he can.

12
00:00:37,480 --> 00:00:38,840
It's a thing.

13
00:00:38,840 --> 00:00:41,120
Did you have a spot?
I can't remember.

14
00:00:41,120 --> 00:00:43,880
I have no pre-assumptions on

15
00:00:43,880 --> 00:00:46,680
what could be
in this mystery box today.

16
00:00:46,680 --> 00:00:49,080
I'm just keen to lift it up
and see what's in there.

17
00:00:49,080 --> 00:00:51,880
OK, then. Ready to find out
what's under those boxes?

18
00:00:51,880 --> 00:00:52,920
MANY: Yes.

19
00:00:52,920 --> 00:00:55,520
You can lift your lids now.

20
00:00:55,520 --> 00:00:58,560
(CONTESTANTS EXCLAIM)

21
00:00:58,560 --> 00:01:00,600
(LAURA LAUGHS)

22
00:01:00,600 --> 00:01:03,320
Yes!
Sick.

23
00:01:03,320 --> 00:01:04,920
Did you get the same?

24
00:01:04,920 --> 00:01:06,320
Yeah.

25
00:01:06,320 --> 00:01:07,880
That's so good.

26
00:01:07,880 --> 00:01:09,040
Chilli bean.
Chilli bean sauce.

27
00:01:09,040 --> 00:01:10,680
Both of us.
Yeah.

28
00:01:10,680 --> 00:01:12,960
Ooh! Very good.

29
00:01:12,960 --> 00:01:14,400
Oyster sauce.

30
00:01:14,400 --> 00:01:16,080
If you take a quick look around,

31
00:01:16,080 --> 00:01:19,080
you and your neighbour
have matching sauces.

32
00:01:20,040 --> 00:01:22,440
Now, this is no accident.

33
00:01:22,440 --> 00:01:25,920
This is the ultimate box clash.

34
00:01:25,920 --> 00:01:29,680
The cook you're sharing your bench
with is your opponent today.

35
00:01:29,680 --> 00:01:31,480
(CONTESTANTS LAUGH AND EXCLAIM)
ANDY: There it is.

36
00:01:31,480 --> 00:01:33,400
ALANA: Why would you do that?

37
00:01:34,760 --> 00:01:36,440
SNEZ: I thought we'd work together.

38
00:01:36,440 --> 00:01:38,680
ALANA: I know!

39
00:01:38,680 --> 00:01:41,320
Both of you need to bring us
a show stopping dish

40
00:01:41,320 --> 00:01:43,080
using your sauce.

41
00:01:43,080 --> 00:01:45,520
We will taste them, compare them,

42
00:01:45,520 --> 00:01:50,560
and whoever cooks the best dish
out of the two will win their duel.

43
00:01:50,560 --> 00:01:54,440
And the winner from each bench
will head into immunity.

44
00:01:54,440 --> 00:01:56,280
So game on.

45
00:01:56,280 --> 00:01:58,400
Theo?
Yeah.

46
00:01:58,400 --> 00:02:00,360
How do you feel going up
against Sarah next door?

47
00:02:00,360 --> 00:02:05,600
Oh, I mean, she's an absolute gun
in the kitchen, and, um...

48
00:02:05,600 --> 00:02:08,560
I'm just glad it's not an Indian...
(SARAH LAUGHS)

49
00:02:08,560 --> 00:02:10,480
..inspired condiment,

50
00:02:10,480 --> 00:02:12,680
so hopefully
I can pull something out of the bag.

51
00:02:12,680 --> 00:02:15,320
Is there much sesame oil
in Indian cooking, Sarah?

52
00:02:15,320 --> 00:02:18,520
You know what, there's some regions
where it kind of crosses over...

53
00:02:18,520 --> 00:02:20,480
(GRUNTS)
(LAUGHTER)

54
00:02:20,480 --> 00:02:22,560
Burmese...
Unbelievable.

55
00:02:23,640 --> 00:02:26,440
Laura, how do you feel
going head-to-head with Depinder?

56
00:02:26,440 --> 00:02:28,520
Um... Look.

57
00:02:29,760 --> 00:02:31,880
I love it. I'm ready to destroy her.

58
00:02:31,880 --> 00:02:34,080
ANDY: Oh! Here we go!

59
00:02:35,560 --> 00:02:38,240
Someone is honest and I love it!

60
00:02:39,640 --> 00:02:41,400
That's the Laura we know and love.

61
00:02:42,600 --> 00:02:44,440
Depinder, how do you feel
about that?

62
00:02:44,440 --> 00:02:45,920
I thought we were friends.

63
00:02:45,920 --> 00:02:47,080
Nope!

64
00:02:47,080 --> 00:02:49,320
Not today.
Not today, apparently.

65
00:02:49,320 --> 00:02:51,600
DEPINDER: Today's going to be
a really tough battle.

66
00:02:51,600 --> 00:02:54,040
I think this is probably
the hardest immunity

67
00:02:54,040 --> 00:02:57,840
because I'm versing
not against anyone else but Laura.

68
00:02:57,840 --> 00:03:00,520
So today I'm going to be
a little bit more strategic
than usual.

69
00:03:00,520 --> 00:03:06,720
Righto, listen up.
We're giving you 75 minutes.

70
00:03:06,720 --> 00:03:09,720
The pantry and garden,
they're both open.

71
00:03:09,720 --> 00:03:11,560
You can cook whatever you like,

72
00:03:11,560 --> 00:03:16,640
but do not let that sauce fall
by the wayside.

73
00:03:16,640 --> 00:03:20,440
So, with all that said,
your time starts now!

74
00:03:22,440 --> 00:03:23,880
And they're off!

75
00:03:29,520 --> 00:03:32,040
I've got so many things to get.

76
00:03:34,880 --> 00:03:36,080
I've got soy sauce

77
00:03:36,080 --> 00:03:39,240
and I'm going head-to-head
with Cal next to me.

78
00:03:39,240 --> 00:03:41,000
You know, he's an amazing chef.

79
00:03:41,000 --> 00:03:42,600
He's got restaurants up his sleeve.

80
00:03:42,600 --> 00:03:46,120
He's been on this show
since he was 18 years old.

81
00:03:46,120 --> 00:03:49,560
But I'm certainly going to give him
a run for his money today.

82
00:03:49,560 --> 00:03:51,440
CALLUM: I'm not going
to be holding back today.

83
00:03:51,440 --> 00:03:53,520
I'm going to do everything I can
to try and beat Declan here.

84
00:03:53,520 --> 00:03:54,600
I know he's a great cook.

85
00:03:54,600 --> 00:03:57,080
I know that he's going to cook
a great dish with this product.

86
00:03:57,080 --> 00:03:58,520
So my strategy today

87
00:03:58,520 --> 00:04:01,200
is to cook something interesting
and elevated.

88
00:04:07,440 --> 00:04:08,720
Argh.

89
00:04:10,560 --> 00:04:12,280
I am loving this.
Yeah.

90
00:04:12,280 --> 00:04:13,360
It's battle of the sauces,

91
00:04:13,360 --> 00:04:16,000
and there are some amazing jars
and bottles out there.

92
00:04:16,000 --> 00:04:17,960
And we've got
some pretty dynamic duos

93
00:04:17,960 --> 00:04:19,480
going up against each other.

94
00:04:19,480 --> 00:04:22,480
It's going to be really exciting.
POH: Yeah. Wildly different.

95
00:04:22,480 --> 00:04:25,200
Oh, that just exploded
all over my face.

96
00:04:25,200 --> 00:04:28,920
I don't really want
to totally destroy him,

97
00:04:28,920 --> 00:04:31,680
although I'm sure
he has something different to say.

98
00:04:31,680 --> 00:04:32,720
(THEO LAUGHS)

99
00:04:32,720 --> 00:04:35,000
What do you think of the flavours
of these sauces, Jean-Christophe?

100
00:04:35,000 --> 00:04:36,320
Yeah, very interesting -

101
00:04:36,320 --> 00:04:38,440
obviously packed full of flavours,

102
00:04:38,440 --> 00:04:41,080
and what they have is different ways
to be creative.

103
00:04:41,080 --> 00:04:43,800
I think it will be interesting
to see who's going to be the most...

104
00:04:43,800 --> 00:04:46,400
..the most on the sweet side,
on the savoury side.

105
00:04:46,400 --> 00:04:48,040
Yeah, they're very versatile.
Yeah.

106
00:04:48,040 --> 00:04:49,880
There is 100% strategy

107
00:04:49,880 --> 00:04:53,360
when you're turning around and eyeing
whoever you're cooking against off.

108
00:04:53,360 --> 00:04:55,680
Like, yes, you want to cook something
that's true to you,

109
00:04:55,680 --> 00:04:59,720
but you also need to probably look at
what the strength or weakness is

110
00:04:59,720 --> 00:05:02,560
of who you're up against
and really play to that,

111
00:05:02,560 --> 00:05:05,000
because we all know how important
immunity is.

112
00:05:05,000 --> 00:05:06,440
This is the top 14.
Yeah.

113
00:05:06,440 --> 00:05:08,560
We're getting down to
the business end.
Yeah.

114
00:05:10,600 --> 00:05:12,160
Ooh.

115
00:05:12,160 --> 00:05:13,720
Oof.

116
00:05:13,720 --> 00:05:16,560
Today I'm up against Theo.
I'm feeling good.

117
00:05:16,560 --> 00:05:20,960
I think sesame oil is
such a delicious ingredient to use.

118
00:05:20,960 --> 00:05:23,000
It can be very strong and powerful,

119
00:05:23,000 --> 00:05:26,920
but I think it just is amazing
in whatever it's in.

120
00:05:26,920 --> 00:05:30,760
So I'm making a steamed snapper
with a broth

121
00:05:30,760 --> 00:05:34,000
that I'm making with the sesame oil
and a lot of other aromats,

122
00:05:34,000 --> 00:05:37,600
and then a really beautiful
Chinese-style salsa on top.

123
00:05:37,600 --> 00:05:41,000
This is kind of a variation on
a dish that I love making.

124
00:05:41,000 --> 00:05:45,640
Big day today playing for immunity,
but there's no strategy.

125
00:05:45,640 --> 00:05:48,120
I just want to create a dish
that I really love,

126
00:05:48,120 --> 00:05:51,680
really tasty, and to make sure
that it highlights the sesame oil.

127
00:05:51,680 --> 00:05:53,520
She's a very good cook, Sarah.

128
00:05:53,520 --> 00:05:54,560
Oh, my God.

129
00:05:54,560 --> 00:05:56,320
I've got sesame oil,

130
00:05:56,320 --> 00:05:58,040
and I'm going up against Sarah.

131
00:05:58,040 --> 00:06:00,120
This is gonna be tough.

132
00:06:00,120 --> 00:06:02,800
She's done this competition
a few times.

133
00:06:02,800 --> 00:06:04,520
She's owned restaurants.

134
00:06:04,520 --> 00:06:06,200
She's a really accomplished cook.

135
00:06:06,200 --> 00:06:08,080
So I'm thinking in my head -

136
00:06:08,080 --> 00:06:11,840
a good strategy is
to kind of stand out from the pack.

137
00:06:11,840 --> 00:06:14,560
My mind goes to dessert,

138
00:06:14,560 --> 00:06:16,760
and I'm going to do a dessert
with sesame oil.

139
00:06:16,760 --> 00:06:19,480
There's a Greek dessert
that's called pasteli,

140
00:06:19,480 --> 00:06:23,400
and it's a sesame bar
that's sweetened with honey

141
00:06:23,400 --> 00:06:26,440
and it's kind of chewy,
and I'm kind of playing on that,

142
00:06:26,440 --> 00:06:28,920
those flavours of sesame and honey.

143
00:06:28,920 --> 00:06:32,120
But today, you know, we're lending
ourselves to Asian flavours,

144
00:06:32,120 --> 00:06:36,600
so, yeah, a bit of both cultures
coming into this.

145
00:06:36,600 --> 00:06:39,800
DEPINDER: Who the hell has a wok
in here?
Yeah, Callum has a wok in there.

146
00:06:39,800 --> 00:06:41,840
Is that you?
Yeah, no, that's Callum.

147
00:06:41,840 --> 00:06:43,680
Why is there a wok
in the blast freezer?

148
00:06:43,680 --> 00:06:47,160
'Cause I'm using it cold.
What are you going to do with it?

149
00:06:47,160 --> 00:06:48,920
I'm interested.

150
00:06:48,920 --> 00:06:50,840
When my sauce comes out
of my pressure cooker...

151
00:06:50,840 --> 00:06:51,840
Yeah.

152
00:06:51,840 --> 00:06:53,880
..it's going to go straight into
a freezing cold wok.

153
00:06:53,880 --> 00:06:54,880
I'll explain later.

154
00:06:54,880 --> 00:06:56,800
So for today's challenge,
it's a head-to-head battle,

155
00:06:56,800 --> 00:06:59,560
me versus Declan, using
the Lee Kum Kee Premium soy sauce.

156
00:06:59,560 --> 00:07:01,320
Deco, can I borrow
two spring onions?

157
00:07:01,320 --> 00:07:02,320
You sure can.

158
00:07:02,320 --> 00:07:04,040
Just doing my shopping over here.
Thank you, mate.

159
00:07:04,040 --> 00:07:05,960
I quite like the idea of
just going against one person.

160
00:07:05,960 --> 00:07:07,120
It's a bit of fun.

161
00:07:07,120 --> 00:07:09,080
Declan's a great guy
and so it's a friendly competition,

162
00:07:09,080 --> 00:07:10,120
but I know we both want to win.

163
00:07:10,120 --> 00:07:14,400
So today I'm going to make
a duck soup

164
00:07:14,400 --> 00:07:18,040
with, like, a cinnamon myrtle
and soy broth.

165
00:07:18,040 --> 00:07:20,880
The idea of duck soup today is
that I want to have a dish

166
00:07:20,880 --> 00:07:22,640
that, kind of, you can see
the soy sauce,

167
00:07:22,640 --> 00:07:24,040
which is going to be
a beautiful broth

168
00:07:24,040 --> 00:07:25,560
that's going to get poured over
at the end,

169
00:07:25,560 --> 00:07:26,880
but have enough other aromatics

170
00:07:26,880 --> 00:07:28,760
and kind of complexity of flavour
going on.

171
00:07:28,760 --> 00:07:31,160
So I'm going to cook the duck legs
in the pressure cooker,

172
00:07:31,160 --> 00:07:33,720
get them really lovely and tender,
kind of falling off the bone.

173
00:07:33,720 --> 00:07:35,440
I'm going to cook
the breast of the duck

174
00:07:35,440 --> 00:07:36,800
and get that sliced on the top
as well.

175
00:07:36,800 --> 00:07:40,760
POH: Declan versus Callum,
the soya sauce boys.

176
00:07:40,760 --> 00:07:41,880
Hello, Poh. How are you?

177
00:07:41,880 --> 00:07:43,320
Hm.

178
00:07:43,320 --> 00:07:47,400
Are you doing a little Asian take
on duck a l'orange?

179
00:07:47,400 --> 00:07:51,080
I hadn't thought about it like that,
but, yeah, I guess so.

180
00:07:51,080 --> 00:07:55,960
I loved how you could always
pull out, like,
really strong French technique

181
00:07:55,960 --> 00:07:58,320
and apply it to an Asian dish

182
00:07:58,320 --> 00:08:01,080
and do something really different
that I would never have thought of.

183
00:08:01,080 --> 00:08:03,400
Ah, well, thank you.
This feels like
what you're doing today.

184
00:08:03,400 --> 00:08:05,920
Yeah. That's kind of the vibe.
Yeah. Which is really clever.

185
00:08:05,920 --> 00:08:08,520
I have tried to create a dish that
kind of plays with my skill set,

186
00:08:08,520 --> 00:08:10,240
being in the industry
and running restaurants,

187
00:08:10,240 --> 00:08:11,880
and what you do often get taught
as a cook is

188
00:08:11,880 --> 00:08:13,520
that classic French technique.

189
00:08:13,520 --> 00:08:17,640
And so I feel like
I can kind of take the techniques
that I know and apply them today.

190
00:08:17,640 --> 00:08:20,120
Declan, I was about to close the lid
on my pressure cooker

191
00:08:20,120 --> 00:08:22,920
and I was like, "Wait, I haven't got
any soy sauce in it yet."

192
00:08:22,920 --> 00:08:25,760
Ho-ho, that was lucky!
Don't forget the soy, mate.

193
00:08:25,760 --> 00:08:27,200
Don't forget the soy.

194
00:08:27,200 --> 00:08:30,760
I'm absolutely stoked I got
the premium soy sauce.

195
00:08:30,760 --> 00:08:32,080
But Cal's next to me,

196
00:08:32,080 --> 00:08:34,280
and he's got a hell of a lot
of elements going on his bench.

197
00:08:34,280 --> 00:08:35,800
I can see a duck.

198
00:08:35,800 --> 00:08:39,160
He's got some broths
and little things going on the side.

199
00:08:39,160 --> 00:08:42,400
He's got a lot of cheffing experience
up his sleeve.

200
00:08:42,400 --> 00:08:43,720
And here I am,

201
00:08:43,720 --> 00:08:47,680
just the season 15 underdog,
you might say.

202
00:08:47,680 --> 00:08:48,880
Getting soy,

203
00:08:48,880 --> 00:08:51,800
I really want to do a dish
that's like...

204
00:08:51,800 --> 00:08:54,840
..you know, smack you in the face
with that premium soy sauce,

205
00:08:54,840 --> 00:08:58,000
You know, the gloves are coming off
and I can't wait to take Cal out.

206
00:08:58,000 --> 00:09:01,080
Deckers, what are you doing?

207
00:09:01,080 --> 00:09:02,680
So I'm doing a soy-braised pork,

208
00:09:02,680 --> 00:09:06,200
and I'm going to do, like,
the stretchy noodles.

209
00:09:06,200 --> 00:09:08,240
Hand-pulled?
Hand-pulled.

210
00:09:08,240 --> 00:09:09,680
And you've done this before,
obviously.

211
00:09:09,680 --> 00:09:10,720
Yeah, I have.

212
00:09:10,720 --> 00:09:12,720
But you don't have much time
for that dough to rest.

213
00:09:12,720 --> 00:09:14,480
I'm a little bit nervous about it.

214
00:09:14,480 --> 00:09:16,240
Do you know what Callum's doing?

215
00:09:16,240 --> 00:09:17,600
Yeah, he's doing a duck,

216
00:09:17,600 --> 00:09:19,200
so a bit of competition
up the back here.

217
00:09:19,200 --> 00:09:22,560
Protein against protein.
Protein against protein.

218
00:09:22,560 --> 00:09:26,000
But it's all going to come down to
these hand-pulled noodles.

219
00:09:26,000 --> 00:09:27,080
I'm back to win.

220
00:09:27,080 --> 00:09:29,840
And in order to win, I've got to
beat him a couple of times anyway...

221
00:09:29,840 --> 00:09:31,760
Alright, alright.
So just focus on the noodle.

222
00:09:31,760 --> 00:09:33,760
Correct.
And make sure that that's balanced
to perfection.

223
00:09:33,760 --> 00:09:35,280
Yep. Thank you, Poh.
Good luck.

224
00:09:35,280 --> 00:09:37,320
I saw a masterclass on MasterChef,

225
00:09:37,320 --> 00:09:40,960
and I thought it's really cool
that you don't need a pasta maker

226
00:09:40,960 --> 00:09:45,000
or a machine or anything like that
to create this dish.

227
00:09:45,000 --> 00:09:49,240
I've made them a handful of times,
but certainly not in 75 minutes.

228
00:09:49,240 --> 00:09:52,360
If the dough doesn't rest,
it's just not going to stretch.

229
00:09:52,360 --> 00:09:54,640
So I'm feeling the pressure,
that's for sure.

230
00:09:54,640 --> 00:09:56,720
Make your sauce sing.

231
00:09:56,720 --> 00:09:59,000
60 minutes to go.

232
00:09:59,000 --> 00:10:00,280
(SILENCE)

233
00:10:01,320 --> 00:10:02,920
Whoo!

234
00:10:10,760 --> 00:10:12,520
That's so spicy. (COUGHS)

235
00:10:14,240 --> 00:10:18,320
Going head-to-head with Depinder
with an Asian chilli oil,

236
00:10:18,320 --> 00:10:19,800
this freaks me out.

237
00:10:19,800 --> 00:10:24,800
Her Asian and Indian food is
absolutely insane.

238
00:10:24,800 --> 00:10:27,040
So I'm going to be strategic.

239
00:10:27,040 --> 00:10:31,000
I'm going to go sweet knowing that
she's probably going to go savoury.

240
00:10:31,000 --> 00:10:33,360
Depinder is my victim today.
Yeah, she's going down.

241
00:10:33,360 --> 00:10:35,040
She doesn't know it yet,
but she's going down.

242
00:10:36,520 --> 00:10:37,840
I want to do everything in my power

243
00:10:37,840 --> 00:10:39,920
to make sure I've got
the best chance against Depinder.

244
00:10:39,920 --> 00:10:42,400
I know my desserts really well,
I love making them,

245
00:10:42,400 --> 00:10:44,720
and I just think adding chilli
to a dessert is

246
00:10:44,720 --> 00:10:47,680
very, very different and unique.

247
00:10:47,680 --> 00:10:49,000
But I look over at Depinder,

248
00:10:49,000 --> 00:10:51,520
she's got sugar, she's got eggs,

249
00:10:51,520 --> 00:10:53,880
and there's an ice-cream churner
on her bench.

250
00:10:53,880 --> 00:10:56,160
Oh, no. Oh, man!

251
00:10:56,160 --> 00:10:58,120
Depinder's copying me!

252
00:10:58,120 --> 00:11:00,720
I've got sugar, I've got eggs
and an ice-cream churner.

253
00:11:00,720 --> 00:11:03,200
It's like, "Oh, my God,
she's making a dessert as well.

254
00:11:03,200 --> 00:11:04,200
"What have I done?"

255
00:11:15,120 --> 00:11:16,520
(THEO CHUCKLES)

256
00:11:16,520 --> 00:11:18,120
Wrong bench.

257
00:11:18,120 --> 00:11:22,960
I was absolutely banking on Depinder
making an Indian-style dish,

258
00:11:22,960 --> 00:11:24,920
but she's making a dessert as well.

259
00:11:24,920 --> 00:11:26,640
I'm not trying to sabotage you.
You are.

260
00:11:26,640 --> 00:11:28,560
My strategy is out the window.

261
00:11:28,560 --> 00:11:31,520
And now it's
the battle of the chilli desserts.

262
00:11:31,520 --> 00:11:33,480
POH: Laura and Depinder.

263
00:11:33,480 --> 00:11:34,760
Hello.

264
00:11:34,760 --> 00:11:36,760
Are you making a dessert,
young lady?

265
00:11:36,760 --> 00:11:38,440
Yeah. I sure am.
Wow.

266
00:11:38,440 --> 00:11:39,880
Yeah.
Describe.

267
00:11:39,880 --> 00:11:42,880
Um...
Coconut and lime yoghurt sorbet...

268
00:11:42,880 --> 00:11:45,600
Yep.
..with a chilli caramel.

269
00:11:45,600 --> 00:11:47,600
It's gonna be the battle
of the chilli desserts.

270
00:11:47,600 --> 00:11:49,000
Very interesting.

271
00:11:49,000 --> 00:11:51,040
Depinder.
I'm making a dessert as well.

272
00:11:51,040 --> 00:11:52,840
Yeah, we're having a dessert-off
over here.
Oh, wow.

273
00:11:52,840 --> 00:11:54,960
Battle of the Chiu Chow chilli oil.

274
00:11:54,960 --> 00:11:56,240
I was like, "Goddammit,

275
00:11:56,240 --> 00:11:57,840
"I should have made some noodles
or something."

276
00:11:57,840 --> 00:11:59,480
(ALL LAUGH)

277
00:11:59,480 --> 00:12:00,480
What are you making?

278
00:12:00,480 --> 00:12:02,360
So I'm doing a chilli oil ice-cream.

279
00:12:02,360 --> 00:12:06,360
I'm gonna serve that on the base
of beautiful coconut sago pudding.

280
00:12:06,360 --> 00:12:07,680
Yeah...
Mm. Intrigued.

281
00:12:07,680 --> 00:12:09,240
Interesting!

282
00:12:09,240 --> 00:12:10,920
It's all about the balance,
isn't it?

283
00:12:10,920 --> 00:12:13,040
Like, playing with chilli
in a dessert is just...

284
00:12:13,040 --> 00:12:15,640
It's tricky.
Yeah, it's really, really tricky.

285
00:12:15,640 --> 00:12:18,720
Just quickly, though, this is going
to make your battle even harder.

286
00:12:18,720 --> 00:12:20,360
I know, I know.
It's going to be...

287
00:12:20,360 --> 00:12:22,600
Well, it's kind of like
an even playing ground, then.

288
00:12:22,600 --> 00:12:23,880
Yeah, yeah, yeah, maybe.
Kind of.

289
00:12:23,880 --> 00:12:26,160
OK, well. Good luck.
Thank you.

290
00:12:26,160 --> 00:12:28,200
I think standing out is key today,

291
00:12:28,200 --> 00:12:30,480
especially when we're both trying
to feature the chilli oil.

292
00:12:30,480 --> 00:12:32,240
I wanted to do dessert

293
00:12:32,240 --> 00:12:34,960
because I wanted to make something
which is unexpected for the judges.

294
00:12:34,960 --> 00:12:36,280
I mean, when you see chilli oil,

295
00:12:36,280 --> 00:12:38,480
ice-cream is the last thing
that comes on your mind.

296
00:12:38,480 --> 00:12:40,760
I know it's a big risk,
but if it pays off,

297
00:12:40,760 --> 00:12:42,920
I'm cooking
in that immunity tomorrow.

298
00:12:42,920 --> 00:12:46,640
I just need to make sure
that my dish is perfect.

299
00:12:46,640 --> 00:12:49,040
SOFIA: There's double trouble
at your benches today.

300
00:12:49,040 --> 00:12:51,480
45 minutes to go.
ANDY: Come on!

301
00:12:54,440 --> 00:12:55,760
JAMIE: Oh, I've had this many times.

302
00:12:58,200 --> 00:13:01,400
The XO sauce boys. Beau versus Jamie.

303
00:13:01,400 --> 00:13:02,520
XO.
XO.

304
00:13:02,520 --> 00:13:03,640
Happy with that?
Love it.

305
00:13:03,640 --> 00:13:04,720
This out of the jar...

306
00:13:04,720 --> 00:13:06,120
Strong, punchy.
Yeah.

307
00:13:06,120 --> 00:13:08,000
..is great
and, like, could do its job,

308
00:13:08,000 --> 00:13:09,480
but how do you get creative with it?

309
00:13:09,480 --> 00:13:11,800
So it'll be XO prawn noodles.

310
00:13:11,800 --> 00:13:14,040
OK.
I love noodles.
So you don't get creative with it.

311
00:13:14,040 --> 00:13:15,760
You don't, no.
You just take it for what it is.

312
00:13:15,760 --> 00:13:17,240
And, Jamie, what are you doing?

313
00:13:17,240 --> 00:13:20,280
I thought I'd do blue swimmer crab
XO churros.

314
00:13:20,280 --> 00:13:22,600
Interesting. It kind of sounds like
a Chinese doughnut.

315
00:13:22,600 --> 00:13:24,040
Yeah.

316
00:13:24,040 --> 00:13:27,400
Andre and Samira,
you both have oyster sauce.

317
00:13:27,400 --> 00:13:28,400
What are you cooking?

318
00:13:28,400 --> 00:13:31,160
A scallop and prawn filled
chicken wing

319
00:13:31,160 --> 00:13:34,560
glazed with...front and centre
will be our oyster sauce.

320
00:13:34,560 --> 00:13:35,920
Samira?

321
00:13:35,920 --> 00:13:37,880
I'll be using oyster sauce
as a marinade for my spatchcock,

322
00:13:37,880 --> 00:13:39,640
which I'm going to cook
on the hibachi.

323
00:13:39,640 --> 00:13:41,880
So now we've got oyster sauce
against oyster sauce.

324
00:13:41,880 --> 00:13:43,680
We've got bird against bird.
Yep.

325
00:13:43,680 --> 00:13:45,240
How are you feeling about

326
00:13:45,240 --> 00:13:47,840
the creative intricacy
that is Andre?

327
00:13:47,840 --> 00:13:49,400
I know I have
a big competition there

328
00:13:49,400 --> 00:13:51,160
because he loves to think outside
the box,

329
00:13:51,160 --> 00:13:53,720
so I'm hoping
that will fail him today

330
00:13:53,720 --> 00:13:55,080
and allow me to pass.

331
00:13:55,080 --> 00:13:57,120
I'm trying to be in the box today,
though, that's the thing.

332
00:13:57,120 --> 00:13:59,160
I don't know. I'm trying to think
in the box, out of the box.

333
00:13:59,160 --> 00:14:00,240
I have no idea.

334
00:14:00,240 --> 00:14:02,000
All I know is I can barbecue
a good piece of chicken.

335
00:14:03,840 --> 00:14:05,800
SARAH: It's serious business
in here.

336
00:14:05,800 --> 00:14:10,200
Theo is on to a dessert next to me
with the sesame oil,

337
00:14:10,200 --> 00:14:12,080
so I think that's really
interesting, I think...

338
00:14:12,080 --> 00:14:14,520
Yeah, he's pushing
the boat out a little bit today,

339
00:14:14,520 --> 00:14:16,240
doing something
a little bit different,

340
00:14:16,240 --> 00:14:17,960
which is exciting.

341
00:14:17,960 --> 00:14:19,960
THEO: Thanks, Sarah.
That's very nice of you.

342
00:14:19,960 --> 00:14:22,560
Today I'm making
a sesame and snapper broth

343
00:14:22,560 --> 00:14:24,280
with a steamed snapper,

344
00:14:24,280 --> 00:14:26,680
and Theo is making a dessert.

345
00:14:26,680 --> 00:14:29,480
He's definitely putting everything
into this cook.

346
00:14:29,480 --> 00:14:30,800
I think he wants to win.

347
00:14:30,800 --> 00:14:35,560
So I am nurturing this broth
like there is no tomorrow

348
00:14:35,560 --> 00:14:37,920
to make sure that it highlights
the sesame oil.

349
00:14:39,440 --> 00:14:41,240
So my broth is coming along nicely.

350
00:14:41,240 --> 00:14:45,000
I'm just going to keep balancing it
as it cooks down a little bit more.

351
00:14:45,000 --> 00:14:47,840
And I'm just working now on my fish.

352
00:14:47,840 --> 00:14:51,240
I'm feeling really comfortable
using sesame oil.

353
00:14:51,240 --> 00:14:53,360
This is a dish that's
a little bit more fine dining,

354
00:14:53,360 --> 00:14:56,200
but I have done variations of this
at home.

355
00:14:56,200 --> 00:14:57,880
I love these flavours.

356
00:14:57,880 --> 00:15:02,720
It's kind of a dish where you can
really amp up the sesame oil

357
00:15:02,720 --> 00:15:06,440
and the fish is this vehicle that
kind of carries all those flavours,

358
00:15:06,440 --> 00:15:08,280
and I'm happy with it.

359
00:15:10,920 --> 00:15:11,920
Are you doing sweet

360
00:15:11,920 --> 00:15:14,960
because you're trying to have
a different strategy from Sarah?

361
00:15:14,960 --> 00:15:16,800
Yeah. Trying to.
Really.

362
00:15:16,800 --> 00:15:18,720
Yeah, trying to differentiate myself
a bit.

363
00:15:18,720 --> 00:15:20,160
I mean, she's a very good cook.

364
00:15:20,160 --> 00:15:23,600
So for this honey, sesame
and ginger Greek dessert

365
00:15:23,600 --> 00:15:24,880
I'm really going all out.

366
00:15:24,880 --> 00:15:26,760
My sauce is sesame seed oil,

367
00:15:26,760 --> 00:15:29,480
and Lee Kum Kee put
so many sesame seeds in it,

368
00:15:29,480 --> 00:15:31,680
then I'm putting sesame seeds
all over this dessert.

369
00:15:31,680 --> 00:15:33,280
It's going to be
in every single element.

370
00:15:37,120 --> 00:15:39,320
I think there's two major
pressure points in this dish -

371
00:15:39,320 --> 00:15:41,000
the texture of the semifreddo

372
00:15:41,000 --> 00:15:43,280
and then
that sesame seed oil caramel.

373
00:15:43,280 --> 00:15:44,840
Pretty good.

374
00:15:44,840 --> 00:15:47,920
The perfect semifreddo needs to be
light in texture,

375
00:15:47,920 --> 00:15:49,600
it needs to be like you're eating
a cloud,

376
00:15:49,600 --> 00:15:51,440
but at the same time
it needs to be set.

377
00:15:51,440 --> 00:15:53,480
So this is really, really critical.

378
00:15:53,480 --> 00:15:55,280
So I'm feeling very good about
the semifreddo.

379
00:15:55,280 --> 00:15:57,720
It's very light and airy,
which I'm very happy about.

380
00:15:57,720 --> 00:15:59,640
I just need to get it
into the fridge now and set.

381
00:15:59,640 --> 00:16:01,240
So, yeah, feeling pretty good.

382
00:16:01,240 --> 00:16:03,000
So my semifreddo is setting,

383
00:16:03,000 --> 00:16:05,240
my sesame seed crisp is cooking
in the oven.

384
00:16:05,240 --> 00:16:07,840
I'm working on
my sesame oil caramel.

385
00:16:07,840 --> 00:16:10,680
I think my decision to make
a dessert has paid off,

386
00:16:10,680 --> 00:16:15,360
because I look over and Sarah
is definitely going the fish route.

387
00:16:15,360 --> 00:16:18,600
Just sesame seed oil, you know,
that's been done and dusted, Sarah.

388
00:16:18,600 --> 00:16:21,880
I'm going with something new,
fresh.

389
00:16:21,880 --> 00:16:24,440
So I hope I'm in with a chance.

390
00:16:24,440 --> 00:16:27,920
Head-to-head, sauce to sauce
and 30 minutes to go.

391
00:16:29,000 --> 00:16:31,200
God, you've got good projection.

392
00:16:31,200 --> 00:16:34,200
Deep!
It's like...

393
00:16:35,760 --> 00:16:38,920
Hello. Might be safe and finish it
in the oven.

394
00:16:41,760 --> 00:16:43,800
How's the duck?

395
00:16:43,800 --> 00:16:45,920
Fingers crossed.
It's looking alright.

396
00:16:45,920 --> 00:16:48,760
Hello.
How's the pork coming along?

397
00:16:48,760 --> 00:16:50,880
Yeah. It's coming.
Ooh, sticky.

398
00:16:50,880 --> 00:16:53,640
Yeah, yeah, I want it to be sticky.
Yeah.

399
00:16:53,640 --> 00:16:56,440
The clock is ticking
and my pork's braising.

400
00:16:56,440 --> 00:16:57,480
I'm feeling good.

401
00:16:57,480 --> 00:17:00,480
I can taste and visually see
that soy sauce in there.

402
00:17:00,480 --> 00:17:02,320
Yum-yum-yum.

403
00:17:02,320 --> 00:17:04,440
But now I need to have a crack at
these noodles.

404
00:17:04,440 --> 00:17:06,800
Alright,
there's a little bit of resistance.

405
00:17:06,800 --> 00:17:08,080
Yeah.
Alright.

406
00:17:08,080 --> 00:17:09,280
Go on, then.
Go on.

407
00:17:09,280 --> 00:17:10,720
What are you waiting?

408
00:17:12,680 --> 00:17:15,680
I'm scared.
There's no time to be scared,

409
00:17:15,680 --> 00:17:17,440
you've got to just get on with it.

410
00:17:17,440 --> 00:17:19,960
If the only people I see making
hand-pulled noodles

411
00:17:19,960 --> 00:17:22,680
are like your little Chinese
grandmas just going to town

412
00:17:22,680 --> 00:17:25,080
in the windows, slapping them out,

413
00:17:25,080 --> 00:17:27,600
swirling them around their head,
just doing all sorts,

414
00:17:27,600 --> 00:17:31,000
and they seem like they've got
the years behind them to back it up.

415
00:17:31,000 --> 00:17:32,880
Where, you know, Declan,

416
00:17:32,880 --> 00:17:37,120
cooked hand-stretched noodles
a handful of times.

417
00:17:37,120 --> 00:17:38,560
We'll see.

418
00:17:38,560 --> 00:17:40,800
JEANÐCHRISTOPHE: I don't know
how he's going to manage that.

419
00:17:40,800 --> 00:17:43,120
I have no idea
how the hell he's supposed

420
00:17:43,120 --> 00:17:45,600
to make those Chinese noodles
ready on time.

421
00:17:45,600 --> 00:17:47,320
Have you seen what he's doing?
Yeah, I can.

422
00:17:47,320 --> 00:17:50,000
Have you done that before?
I have.

423
00:17:50,000 --> 00:17:51,720
I mean...
Yeah...

424
00:17:51,720 --> 00:17:54,400
I don't need to be
a Chinese cooking expert

425
00:17:54,400 --> 00:17:56,120
to realise there's no way on
earth...

426
00:17:56,120 --> 00:17:58,000
And they're very thick.

427
00:18:00,160 --> 00:18:02,600
I'm not a veteran noodle-puller!

428
00:18:14,320 --> 00:18:17,240
Interesting.
What are you doing?
Just having a little look.

429
00:18:17,240 --> 00:18:20,480
I thought you had mushrooms
on that were burning, you know?

430
00:18:20,480 --> 00:18:22,440
Are you sure you're going to do it
that way?

431
00:18:22,440 --> 00:18:23,680
Yeah.

432
00:18:23,680 --> 00:18:26,720
Oh, we have battles and strategy

433
00:18:26,720 --> 00:18:29,120
absolutely everywhere out there.

434
00:18:29,120 --> 00:18:30,920
There's a few sly little digs.
Yeah...

435
00:18:30,920 --> 00:18:32,960
..from their neighbours, isn't it?
Totally.

436
00:18:32,960 --> 00:18:34,520
As they're talking about each other,

437
00:18:34,520 --> 00:18:36,760
the other one looks up,
they're like, "What did you say?"

438
00:18:36,760 --> 00:18:39,320
Yeah.
I'm coming for you, Depinder.

439
00:18:39,320 --> 00:18:41,320
JEANÐCHRISTOPHE:
We have Theo and Sarah,

440
00:18:41,320 --> 00:18:43,720
sesame oil is between
the two of them

441
00:18:43,720 --> 00:18:45,880
and clearly Theo changes strategy,

442
00:18:45,880 --> 00:18:50,160
he's looking at Sarah doing
a snapper with a broth obviously.

443
00:18:50,160 --> 00:18:52,720
And she looked like she knows
what she's doing.

444
00:18:52,720 --> 00:18:56,800
Theo is going for something sweet,
which is not going to be easy.

445
00:18:56,800 --> 00:18:58,320
He's using an Asian flavour profile.

446
00:18:58,320 --> 00:19:00,800
So he's got, like, ginger
sesame seeds.

447
00:19:00,800 --> 00:19:03,600
So he's bolstering the flavour
with more sesame seeds,

448
00:19:03,600 --> 00:19:07,280
but he's using as a memory prompt,

449
00:19:07,280 --> 00:19:09,440
a Greek dessert
that he grew up with.

450
00:19:09,440 --> 00:19:11,760
OK.
And I think it all sounds
very sound.

451
00:19:11,760 --> 00:19:13,160
I think it's a very smart...

452
00:19:13,160 --> 00:19:16,760
I'm really dying to know about
Declan v Callum.

453
00:19:16,760 --> 00:19:18,480
Oh, OK. So, so...
Oh, my God, yeah.

454
00:19:18,480 --> 00:19:21,560
Um, it's kind of like young
whippersnapper against the veteran.

455
00:19:21,560 --> 00:19:24,480
Yeah.
So Declan wants to do a hand-pulled
noodle.

456
00:19:24,480 --> 00:19:26,400
Really?
Which I am so stressed about.

457
00:19:26,400 --> 00:19:30,040
It's working. It's working.
Yes, you can do it.

458
00:19:31,480 --> 00:19:34,520
Callum is kind of doing almost like
a Asian version of duck a l'orange.

459
00:19:34,520 --> 00:19:37,560
So he's doing a master stock,
cooking legs in there,

460
00:19:37,560 --> 00:19:39,000
pressure cooking that.

461
00:19:39,000 --> 00:19:41,760
I'm certainly having fun today.
It's a good challenge.

462
00:19:41,760 --> 00:19:47,040
OK, so the big one for me is
the two girls, Laura and Depinder.

463
00:19:47,040 --> 00:19:49,280
So Laura has picked a dessert,
right?

464
00:19:49,280 --> 00:19:52,600
Because obviously she knows she's
standing next to the spice queen.

465
00:19:52,600 --> 00:19:54,200
But Depinder is doing a dessert
as well.

466
00:19:54,200 --> 00:19:55,560
What?
Hold on, what's their sauce?

467
00:19:55,560 --> 00:19:58,200
They've got Chiu Chow-style
chilli oil.

468
00:19:58,200 --> 00:19:59,880
So Laura's chilli is in the caramel.

469
00:19:59,880 --> 00:20:02,760
And Depinder's doing
a chilli oil ice-cream.
Oh, there it is.

470
00:20:02,760 --> 00:20:05,080
I think this is going to be
an amazing tasting.

471
00:20:05,080 --> 00:20:06,520
Yeah, I cannot wait.
Yes.

472
00:20:12,400 --> 00:20:14,840
14 minutes to go, please. Come on.

473
00:20:14,840 --> 00:20:17,120
Allez!

474
00:20:28,120 --> 00:20:29,200
This one's a bit smaller.

475
00:20:30,800 --> 00:20:33,840
Alana and Snez
with chilli bean sauce.

476
00:20:33,840 --> 00:20:35,240
What are you doing?

477
00:20:35,240 --> 00:20:37,880
Doing Turkish dumplings
in a little chilli buttermilk sauce.

478
00:20:37,880 --> 00:20:40,360
Chilli bean sauce.
Do you cook with this a lot?

479
00:20:40,360 --> 00:20:41,800
Not really, but do you know what?

480
00:20:41,800 --> 00:20:44,200
First thing that came to my mind
is like crab chilli.

481
00:20:44,200 --> 00:20:45,880
So I'm going with, like,
Singapore chilli crab.

482
00:20:45,880 --> 00:20:48,080
Are you excited to cook against
Alana?

483
00:20:48,080 --> 00:20:51,080
I'm excited to beat Alana today.
Not just cook against.

484
00:20:51,080 --> 00:20:52,200
Just beat her - straight up.

485
00:20:52,200 --> 00:20:54,960
Audra versus Ben.
The battle of the hoisin.

486
00:20:54,960 --> 00:20:57,480
So today I'm going to make a rice
pudding with a hoisin caramel.

487
00:20:57,480 --> 00:20:59,400
It's gonna be completely different
to what she's done.

488
00:20:59,400 --> 00:21:01,120
So, today, I'm going
to be making duck pancakes.

489
00:21:01,120 --> 00:21:02,320
So it's a little bit predictable.

490
00:21:02,320 --> 00:21:05,240
This battle is something that I'm
absolutely fascinated in because...

491
00:21:05,240 --> 00:21:07,120
SOFIA: It's going to be very
interesting.

492
00:21:07,120 --> 00:21:08,800
..over here, Ben is doing something
like

493
00:21:08,800 --> 00:21:11,400
so far away from tradition,
it's not funny.

494
00:21:11,400 --> 00:21:13,960
Hoisin in a dessert
rice pudding dish.

495
00:21:13,960 --> 00:21:16,840
Hoisin in a dessert?!
That'll never work.

496
00:21:16,840 --> 00:21:18,480
SOFIA: Well, let's see.
We'll see.

497
00:21:18,480 --> 00:21:21,360
Good luck.
Thank you.

498
00:21:21,360 --> 00:21:23,760
I'm coming, Depinder.
I'm following you.
She's following me.

499
00:21:25,640 --> 00:21:27,600
What are you getting?
What are you getting?

500
00:21:27,600 --> 00:21:29,840
We have really good banter
going on at the moment,

501
00:21:29,840 --> 00:21:32,440
so it's actually becoming like
a friendly competition

502
00:21:32,440 --> 00:21:35,520
with both of us using Chiu Chow
chilli oil in a dessert.

503
00:21:35,520 --> 00:21:37,040
You know, like those cricket matches

504
00:21:37,040 --> 00:21:39,400
which are friendly
but not so friendly.

505
00:21:39,400 --> 00:21:41,120
I think I'm going well for time,
actually.

506
00:21:41,120 --> 00:21:43,800
So my ice cream's churning.
It's almost there.

507
00:21:43,800 --> 00:21:45,080
So it's really good news there.

508
00:21:45,080 --> 00:21:47,080
And I'm working on
the tapioca pudding.

509
00:21:47,080 --> 00:21:49,160
So this will be the base of
the actual dessert.

510
00:21:49,160 --> 00:21:51,920
The sago pudding is...
It's going to be a little bit sweet,

511
00:21:51,920 --> 00:21:53,960
but it's got that little edge
of saltiness

512
00:21:53,960 --> 00:21:55,480
to offset the chilli oil.

513
00:21:55,480 --> 00:21:57,560
Oh. You're done.
Oh. How is it?

514
00:21:57,560 --> 00:21:59,560
Oh, girls.
Oh, wow, girl, wow.

515
00:21:59,560 --> 00:22:01,520
Time to take my ice-cream out.

516
00:22:01,520 --> 00:22:02,560
It looks beautiful.

517
00:22:02,560 --> 00:22:05,400
There's little bits of crispy,
you know, chilli and garlic.

518
00:22:05,400 --> 00:22:08,480
You can just look at it and say,
"This is a chilli oil ice-cream."

519
00:22:08,480 --> 00:22:10,960
I give it a taste
and it tastes so good.

520
00:22:10,960 --> 00:22:12,520
It's definitely confronting

521
00:22:12,520 --> 00:22:15,720
because you don't realise
how strong that chilli oil is.

522
00:22:15,720 --> 00:22:18,600
So I need to make sure
the way I plate up as well,

523
00:22:18,600 --> 00:22:21,720
I use the right quantities
of each element.

524
00:22:21,720 --> 00:22:25,200
Whoever wins today
has to win immunity tomorrow.

525
00:22:25,200 --> 00:22:26,680
OK?
Oh, ah, ah, um...

526
00:22:26,680 --> 00:22:28,560
Come on.
Mm.

527
00:22:28,560 --> 00:22:30,480
Depinder is absolutely killing it.

528
00:22:30,480 --> 00:22:33,680
The smells coming off her bench
are just, like, incredible.

529
00:22:33,680 --> 00:22:35,960
As we knew already,
she's such a good cook.

530
00:22:35,960 --> 00:22:39,120
So I know that I need to make sure
there's enough chilli to shine.

531
00:22:41,360 --> 00:22:43,120
The chilli oil is going to be

532
00:22:43,120 --> 00:22:45,400
in my really bitter and salty
caramel

533
00:22:45,400 --> 00:22:47,960
that will sit on the bottom
of my dessert.

534
00:22:47,960 --> 00:22:49,320
Tasting this caramel, I think

535
00:22:49,320 --> 00:22:51,200
I've had about 10 tablespoons
already.

536
00:22:51,200 --> 00:22:52,720
It's so addictive.

537
00:22:52,720 --> 00:22:54,680
It's bitter, it's salty

538
00:22:54,680 --> 00:22:57,680
and it's got a really good kick
of that chilli oil,

539
00:22:57,680 --> 00:22:59,120
so I'm going to use it

540
00:22:59,120 --> 00:23:02,040
as a glaze over every element
for some extra spice.

541
00:23:02,040 --> 00:23:03,800
I really want to beat Depinder
today.

542
00:23:03,800 --> 00:23:07,600
Any opportunity to grab immunity -
the battle is on.

543
00:23:10,720 --> 00:23:12,240
SOFIA: Make that sauce sing!

544
00:23:12,240 --> 00:23:13,840
You've got five minutes to go.

545
00:23:13,840 --> 00:23:16,200
ANDY: Come on. Just five minutes.

546
00:23:19,040 --> 00:23:20,320
There we go.

547
00:23:21,680 --> 00:23:23,800
It's working. Argh!

548
00:23:27,120 --> 00:23:28,520
Oh, God! Whoo!

549
00:23:28,520 --> 00:23:30,640
Five minutes to go,

550
00:23:30,640 --> 00:23:32,960
and I get these noodles
in the pot to boil.

551
00:23:32,960 --> 00:23:35,120
I'm really cutting it fine here.
We're good.

552
00:23:35,120 --> 00:23:38,720
Some a bit wonky, but I've done
what I can do.

553
00:23:38,720 --> 00:23:41,600
Here we go, mate. Good luck.
Look at these tricky techniques.

554
00:23:41,600 --> 00:23:43,120
Putting a wok in the blast chiller.

555
00:23:43,120 --> 00:23:45,080
What, you've never dabbled?

556
00:23:45,080 --> 00:23:48,080
You won't find anyone doing that
on the streets in China.

557
00:23:48,080 --> 00:23:49,600
Look over to Cal's

558
00:23:49,600 --> 00:23:51,600
and he's got this beautiful
duck breast.

559
00:23:51,600 --> 00:23:55,680
He's got some nice little daikons
going on there that he's julienned.

560
00:23:55,680 --> 00:23:57,400
It does look really tasty.

561
00:23:59,520 --> 00:24:01,560
Tasting my broth, I think there's
a really nice balance

562
00:24:01,560 --> 00:24:04,280
of sweetness from the mandarin
that's in there.

563
00:24:04,280 --> 00:24:05,680
And I think I can taste
the soy sauce

564
00:24:05,680 --> 00:24:07,280
without it being overbearingly
salty.

565
00:24:07,280 --> 00:24:09,320
So, hopefully,
I've hit the brief today.

566
00:24:09,320 --> 00:24:11,000
Time to start plating up.

567
00:24:11,000 --> 00:24:14,040
And I've got that duck leg meat
tossed in that Geraldton wax
and ginger oil.

568
00:24:14,040 --> 00:24:16,840
The breast is just there,
quite classically done.

569
00:24:16,840 --> 00:24:18,480
I've got a big old pile
of shredded daikon here,

570
00:24:18,480 --> 00:24:20,640
which is going to sort of suck up
all those flavours.

571
00:24:20,640 --> 00:24:23,480
And I want to have all those little
condiments on to the side,
the charred mandarin,

572
00:24:23,480 --> 00:24:26,160
the toasted sesame sauce
and that Geraldton wax oil.

573
00:24:26,160 --> 00:24:28,440
And I think it looks really fresh,
looks really interesting.

574
00:24:30,440 --> 00:24:33,240
Looking at Declan's dish,
and he's made these
beautiful hand-pulled noodles

575
00:24:33,240 --> 00:24:35,240
and his pork smells
and looks amazing.

576
00:24:35,240 --> 00:24:36,640
It's all kind of glossy and shiny,

577
00:24:36,640 --> 00:24:38,880
so I think it's going to be
a really tight battle today.

578
00:24:38,880 --> 00:24:40,080
So I'm pretty happy with my dish,

579
00:24:40,080 --> 00:24:42,280
but I'd be pretty happy
with his dish, too.

580
00:24:42,280 --> 00:24:45,400
We want the top dish from each batch.
Three minutes to go.

581
00:24:45,400 --> 00:24:46,920
JEAN-CHRISTOPHE: Yay!

582
00:24:49,720 --> 00:24:52,920
LAURA: My idea for plating up is
to have the chilli caramel
on the bottom,

583
00:24:52,920 --> 00:24:55,200
the chargrilled pineapple on top
of that, the finger lime,

584
00:24:55,200 --> 00:24:57,920
the toasted coconut, the sorbet
and the chilli crisp on top.

585
00:24:57,920 --> 00:25:02,000
I'm hoping that once the judges
crack into this, in that mouthful,

586
00:25:02,000 --> 00:25:03,480
they're getting the creaminess

587
00:25:03,480 --> 00:25:05,160
and the refreshingness
of that sorbet,

588
00:25:05,160 --> 00:25:06,800
the spice from the caramel,

589
00:25:06,800 --> 00:25:09,520
that chargrilled, smoky sweetness
from that pineapple.

590
00:25:09,520 --> 00:25:12,480
And you're getting lots of little
salty and sour pops

591
00:25:12,480 --> 00:25:14,040
from every single element.

592
00:25:15,200 --> 00:25:18,920
But looking at Depinder's dish,
it looks gorgeous.

593
00:25:18,920 --> 00:25:21,280
So Depinder's used the chilli oil
in her ice-cream today,

594
00:25:21,280 --> 00:25:22,480
and I've used it in my caramel

595
00:25:22,480 --> 00:25:26,680
and I think it's just going to come
down to "does that chilli shine?"

596
00:25:26,680 --> 00:25:29,720
One minute to go.
(THEY SHOUT ENCOURAGEMENT)

597
00:25:32,120 --> 00:25:35,320
THEO: I'm pushing it a bit now.
I've got my sesame seed crisp.

598
00:25:35,320 --> 00:25:37,880
Looks amazing.
I'm taking out my semifreddo.

599
00:25:37,880 --> 00:25:39,920
It's set. It looks fantastic.

600
00:25:39,920 --> 00:25:43,440
My sesame seed oil caramel is
the perfect texture.

601
00:25:43,440 --> 00:25:45,720
I've got my sesame seed
and white pepper praline.

602
00:25:45,720 --> 00:25:49,920
I can't believe I've just pulled off
such a sophisticated dessert.

603
00:25:49,920 --> 00:25:52,720
It actually looks like something
you would get in a restaurant.

604
00:25:52,720 --> 00:25:55,200
And I'm so happy.
SARAH: That looks nice, Theo.

605
00:25:55,200 --> 00:25:57,040
Mm.
Mm.

606
00:25:57,040 --> 00:25:58,640
I definitely think
I've hit the brief.

607
00:25:58,640 --> 00:26:01,480
I've used sesame oil
throughout my dish.

608
00:26:01,480 --> 00:26:02,920
It's beautiful and on the top,

609
00:26:02,920 --> 00:26:05,240
and it's also all the way
through that broth.

610
00:26:05,240 --> 00:26:06,680
So I think, through every bite,

611
00:26:06,680 --> 00:26:08,880
there should be
a little delicate hit of sesame oil.

612
00:26:08,880 --> 00:26:10,840
Feeling a little bit saucy.

613
00:26:10,840 --> 00:26:12,640
10...

614
00:26:12,640 --> 00:26:15,320
JUDGES: Nine, eight, seven

615
00:26:15,320 --> 00:26:18,360
six, five, four,

616
00:26:18,360 --> 00:26:21,480
three, two, one.

617
00:26:21,480 --> 00:26:22,800
Come on!

618
00:26:22,800 --> 00:26:24,480
DEPINDER: Girl!

619
00:26:24,480 --> 00:26:26,560
DECLAN: Nice, Cal!

620
00:26:29,840 --> 00:26:32,760
Good job.
Well done.

621
00:26:32,760 --> 00:26:35,800
How did it go? Looks lovely.
Yeah. Good.

622
00:26:35,800 --> 00:26:40,240
I'm looking at Theo's dish,
and it looks absolutely stunning.

623
00:26:40,240 --> 00:26:43,000
I've never seen him present
anything like this before,

624
00:26:43,000 --> 00:26:46,640
so I'm honestly freaking out.

625
00:26:52,760 --> 00:26:54,720
Who would have thought
that some sauces

626
00:26:54,720 --> 00:26:57,200
would get your competitive juices
flowing like that?

627
00:26:57,200 --> 00:27:00,400
And there was some delicious-looking
food out there.

628
00:27:00,400 --> 00:27:03,760
You had to fight it out
against the person next to you.

629
00:27:03,760 --> 00:27:06,080
And, boy, did you all put up
a good fight.

630
00:27:06,080 --> 00:27:08,800
But only one person per bench

631
00:27:08,800 --> 00:27:12,000
can head into tomorrow's
immunity challenge.

632
00:27:12,000 --> 00:27:15,440
First up, the sesame oil showdown -

633
00:27:15,440 --> 00:27:16,760
Theo and Sarah!

634
00:27:25,640 --> 00:27:27,280
ANDY: Sarah, what's the dish?

635
00:27:27,280 --> 00:27:32,080
So, steamed snapper with
a sesame and snapper broth.

636
00:27:32,080 --> 00:27:36,120
Very, very clear cut.
Pretty much two elements.

637
00:27:36,120 --> 00:27:37,680
And, Theo?

638
00:27:37,680 --> 00:27:40,920
So I've got a honey and sesame
semifreddo

639
00:27:40,920 --> 00:27:43,080
with sesame oil caramel,

640
00:27:43,080 --> 00:27:45,120
and a black and white sesame crisp.

641
00:27:45,120 --> 00:27:46,640
And lychees as well.

642
00:27:46,640 --> 00:27:48,760
Why the dessert today?

643
00:27:48,760 --> 00:27:52,000
I thought I have to do something
that stands out

644
00:27:52,000 --> 00:27:54,240
from what Sarah is going to do
because...

645
00:27:54,240 --> 00:27:55,520
You intimidated him, Sarah?
Yeah.

646
00:27:55,520 --> 00:27:57,600
No.
Yeah. Big time.

647
00:27:57,600 --> 00:27:59,840
He's doing really well.
Yeah, yeah, yeah.

648
00:27:59,840 --> 00:28:02,760
I just thought she will either go
down the same route

649
00:28:02,760 --> 00:28:06,280
as what I'm doing,
or she's going to go very classic.

650
00:28:06,280 --> 00:28:07,760
And I just went, "Alright,

651
00:28:07,760 --> 00:28:09,800
"I'm going to try and go
something different."

652
00:28:09,800 --> 00:28:12,280
What would have been
your savoury dish if you did?

653
00:28:12,280 --> 00:28:15,000
I'm not even lying.
It was very similar to that.

654
00:28:15,000 --> 00:28:18,560
A steamed fish with like a broth of,
you know,

655
00:28:18,560 --> 00:28:19,880
the sesame oil and ginger.

656
00:28:19,880 --> 00:28:21,480
Did you have a strategy, Sarah?

657
00:28:21,480 --> 00:28:23,720
No, I didn't. No strategy.

658
00:28:23,720 --> 00:28:25,320
I just wanted to cook a dish

659
00:28:25,320 --> 00:28:29,320
that highlights the sesame oil
and is tasty.

660
00:28:29,320 --> 00:28:32,000
Looking forward to this.
See how you went.

661
00:28:32,000 --> 00:28:33,320
I think we'll start with the savoury.

662
00:28:58,200 --> 00:29:00,760
Sarah, what I love about this dish

663
00:29:00,760 --> 00:29:04,280
is how clean and unassuming
it looks,

664
00:29:04,280 --> 00:29:08,880
and then how much it absolutely
sparks you awake with flavour.

665
00:29:08,880 --> 00:29:12,280
I love that you can see
the little droplets of sesame oil

666
00:29:12,280 --> 00:29:14,000
in your broth as well.

667
00:29:14,000 --> 00:29:16,840
You really do feel that as
the leftover flavour,

668
00:29:16,840 --> 00:29:21,880
even once that kind of really
intense spice starts to mellow down.

669
00:29:21,880 --> 00:29:24,000
Snapper can be absolutely murdered.

670
00:29:24,000 --> 00:29:25,960
And that was beautifully cooked.

671
00:29:25,960 --> 00:29:27,320
And then the broth.

672
00:29:27,320 --> 00:29:30,080
I was a little bit worried
when tasting the broth

673
00:29:30,080 --> 00:29:33,040
that the sesame
wasn't going to be enough.

674
00:29:33,040 --> 00:29:36,840
But as soon as you got the remnants
of that oil that had leached out,

675
00:29:36,840 --> 00:29:40,160
then it just becomes
a full-on symphony

676
00:29:40,160 --> 00:29:44,120
and it's absolutely executed
perfectly.

677
00:29:44,120 --> 00:29:47,600
What you did is mind-blowing.
Thank you.

678
00:29:47,600 --> 00:29:48,800
SARAH: Thank you.

679
00:29:48,800 --> 00:29:51,280
Alright, Theo. Time for dessert.
Beautiful.

680
00:30:16,520 --> 00:30:19,600
Theo. I really, really loved it.

681
00:30:19,600 --> 00:30:22,360
I thought that your use
of the sesame

682
00:30:22,360 --> 00:30:24,640
was absolutely outstanding.

683
00:30:24,640 --> 00:30:26,880
The semifreddo was perfect,

684
00:30:26,880 --> 00:30:30,160
so beautifully fluffy and silken

685
00:30:30,160 --> 00:30:33,440
and that caramel was perfection.

686
00:30:33,440 --> 00:30:36,560
This is a challenging one,
but in such a good way.

687
00:30:36,560 --> 00:30:40,240
I would much rather that you cook
this than something like that,

688
00:30:40,240 --> 00:30:42,000
because she would've wiped
the floor with you.

689
00:30:42,000 --> 00:30:43,440
And I say that with
a lot of respect,

690
00:30:43,440 --> 00:30:45,120
but that's close to perfection,
right?

691
00:30:45,120 --> 00:30:48,120
It's got a subtle perfume of sesame,

692
00:30:48,120 --> 00:30:50,320
but it's definitely there.

693
00:30:50,320 --> 00:30:55,680
The combination that I love here is
going on between the sesame,

694
00:30:55,680 --> 00:30:58,240
the white pepper and the lychee.

695
00:30:58,240 --> 00:31:00,720
I thought it was crazy good, mate.

696
00:31:00,720 --> 00:31:05,000
Like, so, so, so far away
in complexity

697
00:31:05,000 --> 00:31:07,160
from what we've seen
from you before,

698
00:31:07,160 --> 00:31:10,320
it has blown my mind.

699
00:31:10,320 --> 00:31:13,040
We have a game on our hands here.

700
00:31:13,040 --> 00:31:17,200
Two very different dishes, guys.
But both use sesame oil really well,

701
00:31:17,200 --> 00:31:19,040
so this one's going to be a toughie.
Thank you.

702
00:31:19,040 --> 00:31:20,440
THEO: Thank you.

703
00:31:20,440 --> 00:31:22,720
Good job. Well done.

704
00:31:22,720 --> 00:31:25,680
I'm so happy. My dish was amazing.

705
00:31:25,680 --> 00:31:28,000
This is why I pushed the boat out.

706
00:31:28,000 --> 00:31:29,160
So I'm in with a chance.

707
00:31:29,160 --> 00:31:31,360
Next - battle of oyster sauce.

708
00:31:31,360 --> 00:31:33,920
Andre and Samira.

709
00:31:33,920 --> 00:31:38,280
ANDRE: Today I've made
stuffed chicken wings
with an oyster sauce glaze.

710
00:31:38,280 --> 00:31:41,800
SAMIRA: I have made a oyster sauce
marinated poussin.

711
00:31:41,800 --> 00:31:44,680
I love both dishes.
I think they're both really great.

712
00:31:44,680 --> 00:31:48,280
Samira, I would say
that your poultry

713
00:31:48,280 --> 00:31:51,120
is probably more moist than Andre's.

714
00:31:51,120 --> 00:31:54,000
But Andre has gone to the effort
of stuffing his.

715
00:31:54,000 --> 00:31:56,360
So that kind of leaves them
neck and neck for me.

716
00:31:56,360 --> 00:32:00,520
ANDY: Next up, the battle of the
XO sauce - Jamie versus Beau.

717
00:32:00,520 --> 00:32:05,120
So I've made crab XO youtiao
with XO caramel.

718
00:32:05,120 --> 00:32:08,320
So I've got egg noodles with prawns
and XO sauce.

719
00:32:08,320 --> 00:32:09,960
Jamie, I'll start with you.

720
00:32:09,960 --> 00:32:11,440
The concept was brilliant,

721
00:32:11,440 --> 00:32:13,080
but it's such a shame

722
00:32:13,080 --> 00:32:16,200
because you really do miss
all of the blue swimmer crab,

723
00:32:16,200 --> 00:32:17,440
and because you're missing that,

724
00:32:17,440 --> 00:32:19,080
it does go quite sweet

725
00:32:19,080 --> 00:32:22,120
because you're digging into
an XO caramel.

726
00:32:22,120 --> 00:32:25,160
And then, Beau, mate,
you went classic.

727
00:32:25,160 --> 00:32:27,040
And I think it was great
strategically, you know,

728
00:32:27,040 --> 00:32:29,520
because you've got a guy
that was willing to take risks.

729
00:32:29,520 --> 00:32:31,120
Your noodle work was sensational,
mate.

730
00:32:33,480 --> 00:32:37,400
Snez and Alana,
the great chilli bean sauce duel.

731
00:32:37,400 --> 00:32:39,640
ALANA: So, I've made
Turkish dumplings

732
00:32:39,640 --> 00:32:42,360
with a buttermilk
and chilli bean paste sauce.

733
00:32:42,360 --> 00:32:45,720
SNEZ: So, I've got my take
on Singapore chilli crab.

734
00:32:47,720 --> 00:32:50,960
Alana,
your dish is very well executed.

735
00:32:50,960 --> 00:32:52,840
It is delicious.

736
00:32:52,840 --> 00:32:55,480
And you have not lost out
the chilli.

737
00:32:55,480 --> 00:32:56,600
Nailed it.

738
00:32:56,600 --> 00:32:57,640
Thank you.

739
00:32:57,640 --> 00:33:01,160
Snez, I'm a little bit surprised

740
00:33:01,160 --> 00:33:04,600
because all the elements
don't suit together.

741
00:33:04,600 --> 00:33:05,640
Thank you.

742
00:33:05,640 --> 00:33:10,360
Next up, the hoisin-off -
Ben v Audra.

743
00:33:10,360 --> 00:33:12,960
BEN: I've made a coconut
rice pudding with hoisin caramel,

744
00:33:12,960 --> 00:33:16,000
blackberries and dark chocolate.

745
00:33:16,000 --> 00:33:18,360
Well, I went for something
a little bit more classic.

746
00:33:18,360 --> 00:33:20,280
So, braised duck pancakes.

747
00:33:20,280 --> 00:33:24,120
Audra, I think the beauty
of this dish for me

748
00:33:24,120 --> 00:33:26,880
is what's going on in that
hoisin-orange number that you did.

749
00:33:26,880 --> 00:33:29,160
Kind of permeated all through
that duck leg.

750
00:33:29,160 --> 00:33:31,480
And then, Ben... Whew!

751
00:33:31,480 --> 00:33:32,760
I'm glad you did this

752
00:33:32,760 --> 00:33:36,280
because you wouldn't have really
been able to compete with this.

753
00:33:36,280 --> 00:33:38,840
There is amazing potential
between the blackberry,

754
00:33:38,840 --> 00:33:40,960
the chocolate
and then the hoisin caramel.

755
00:33:40,960 --> 00:33:42,960
And I think you are that close,
my friend.

756
00:33:42,960 --> 00:33:44,400
Cheers, crew.

757
00:33:44,400 --> 00:33:46,280
(APPLAUSE)

758
00:33:46,280 --> 00:33:49,600
Next up, battle of the backbench,
using choosing premium soy sauce,

759
00:33:49,600 --> 00:33:51,040
Callum and Declan!

760
00:33:51,040 --> 00:33:53,400
(CHEERING AND APPLAUSE)

761
00:33:55,280 --> 00:33:56,920
Declan and I were walking up
to the judges,

762
00:33:56,920 --> 00:33:58,040
and looking at his dish,

763
00:33:58,040 --> 00:33:59,640
I think he showed a lot
of technique today.

764
00:33:59,640 --> 00:34:01,760
I think it's a really creative use
of the soy ingredient as well,

765
00:34:01,760 --> 00:34:03,760
which leaves me
a little bit worried.

766
00:34:03,760 --> 00:34:05,800
JUDGES: Wow!

767
00:34:05,800 --> 00:34:09,040
This just looks so much like you,
and this looks so much like you.

768
00:34:10,240 --> 00:34:11,880
There's a bit of a battle there.

769
00:34:21,880 --> 00:34:24,240
Right, so the battle
of the soy sauce,

770
00:34:24,240 --> 00:34:27,760
featuring Declan,
the young MasterChef whippersnapper,

771
00:34:27,760 --> 00:34:30,840
versus Callum, who's basically done
everything there is to do

772
00:34:30,840 --> 00:34:32,520
in this competition bar win it.

773
00:34:32,520 --> 00:34:34,320
(LAUGHTER)
How was that?

774
00:34:36,800 --> 00:34:39,080
Righto, let's find out what you made,
Declan.

775
00:34:39,080 --> 00:34:42,520
DECLAN: I've done a soy-braised pork
with hand-pulled noodles.

776
00:34:44,960 --> 00:34:45,960
Nice. And, Callum?

777
00:34:45,960 --> 00:34:47,200
I've made duck soup.

778
00:34:47,200 --> 00:34:51,560
So, it's duck leg and breasts with
a soy and cinnamon myrtle broth.

779
00:34:54,040 --> 00:34:56,120
Declan, we'll try yours first.

780
00:35:11,200 --> 00:35:13,000
Slippery little suckers.

781
00:35:19,240 --> 00:35:20,840
Declan, love the idea.

782
00:35:20,840 --> 00:35:24,920
Like, you know, soy-braised pork
is, like, classic.

783
00:35:24,920 --> 00:35:27,800
And it really does showcase
soy sauce.

784
00:35:27,800 --> 00:35:29,360
I actually really love

785
00:35:29,360 --> 00:35:31,600
that glossy finish
that you've got on the pork.

786
00:35:31,600 --> 00:35:33,880
It's very borderline,
like, it's to the limit

787
00:35:33,880 --> 00:35:35,920
in terms of the caramelisation
of the soy,

788
00:35:35,920 --> 00:35:37,280
but I kind of like it like that.

789
00:35:37,280 --> 00:35:40,480
The noodles I thought were, like...

790
00:35:40,480 --> 00:35:43,280
They were OK.
They're very inconsistent.

791
00:35:43,280 --> 00:35:45,880
Even though they are
a little bit rustic,

792
00:35:45,880 --> 00:35:49,440
I love that you had a go at it
and you just pushed through.

793
00:35:49,440 --> 00:35:51,920
There were many strands
that were really lovely

794
00:35:51,920 --> 00:35:53,640
and had that lovely chew to them.

795
00:35:53,640 --> 00:35:55,680
So I think you got all that across.

796
00:35:55,680 --> 00:35:58,760
The flavour is perfect -
the seasoning, the warm spices.

797
00:35:58,760 --> 00:36:01,520
Everything is balanced really,
really well.

798
00:36:01,520 --> 00:36:03,760
And the pork was perfectly cooked.

799
00:36:03,760 --> 00:36:05,760
Perfect choice of dish,
and well done.

800
00:36:05,760 --> 00:36:08,560
Righto, Callum,
we'll try your duck soup.

801
00:36:13,280 --> 00:36:16,400
Oh, there's leg meat
down the bottom.

802
00:36:34,600 --> 00:36:37,000
Callum, such a different use of soy
to Declan.

803
00:36:37,000 --> 00:36:39,920
I've actually really enjoyed
the contrast of the two dishes.

804
00:36:39,920 --> 00:36:42,800
What brought it all together for me,

805
00:36:42,800 --> 00:36:45,080
other than the sweetness
of this burnt lime,

806
00:36:45,080 --> 00:36:47,320
was the grated daikon -
is that what that was?

807
00:36:47,320 --> 00:36:48,600
Yeah, yeah.
Yeah.

808
00:36:48,600 --> 00:36:50,840
There's not really any other
vegetable that soaks up broth

809
00:36:50,840 --> 00:36:53,480
and flavour quite like daikon,
so that was a really clever choice,

810
00:36:53,480 --> 00:36:55,840
especially because it's so fresh
and you've got

811
00:36:55,840 --> 00:36:58,520
that rich duck meat in there,
as well.

812
00:36:58,520 --> 00:37:03,960
I always wanted to be blown away
by a canard a l'orange...

813
00:37:05,440 --> 00:37:07,600
..and I think you did.

814
00:37:07,600 --> 00:37:11,000
And you did it with a...you know,
a spicy style.

815
00:37:11,000 --> 00:37:12,840
The broth is fantastic.

816
00:37:12,840 --> 00:37:15,480
You know, you've got something
which has a lot of depth.

817
00:37:15,480 --> 00:37:18,280
You can get the duck flavour,
which is very important.

818
00:37:18,280 --> 00:37:19,640
I really enjoyed your dish.

819
00:37:19,640 --> 00:37:21,680
Nice one, lads.
Thank you.

820
00:37:21,680 --> 00:37:23,080
Good job, mate.
Well done, mate.

821
00:37:23,080 --> 00:37:24,760
Good job.
Good one, buddy.

822
00:37:27,120 --> 00:37:29,680
Thanks.
Yay.

823
00:37:29,680 --> 00:37:32,760
It's the battle of
the Chiu Chow chilli oil!

824
00:37:32,760 --> 00:37:35,360
Laura and Depinder, come on down.

825
00:37:35,360 --> 00:37:36,360
(CHEERING AND APPLAUSE)

826
00:37:38,480 --> 00:37:41,920
DEPINDER: Walking up to the judges,
we both have to walk up together.

827
00:37:41,920 --> 00:37:44,320
They're going to taste our dishes
side by side.

828
00:37:44,320 --> 00:37:46,960
And we've both got ice-creams,
we've both got desserts,

829
00:37:46,960 --> 00:37:48,200
and we've both used chilli oil.

830
00:37:48,200 --> 00:37:49,760
How wonderful.

831
00:37:49,760 --> 00:37:51,440
If I got Chiu Chow chilli oil,

832
00:37:51,440 --> 00:37:54,160
this is the last place
I would have gone.

833
00:37:54,160 --> 00:37:55,840
You've both done desserts.

834
00:37:55,840 --> 00:37:57,280
So, Laura, what have you made?

835
00:37:57,280 --> 00:37:59,920
So, I did a coconut yoghurt
and lime sorbet,

836
00:37:59,920 --> 00:38:04,280
chargrilled pineapple
and a pineapple and chilli caramel,

837
00:38:04,280 --> 00:38:06,640
with a Korean chilli crisp on top.

838
00:38:06,640 --> 00:38:07,680
And Depinder?

839
00:38:07,680 --> 00:38:10,800
So, on the top, I've got
the chilli oil ice-cream,

840
00:38:10,800 --> 00:38:15,000
I've got a sago pudding on the base,
and a lychee and a lime granita.

841
00:38:15,000 --> 00:38:16,440
Alright, let's see

842
00:38:16,440 --> 00:38:18,200
who's made the best dessert.

843
00:38:18,200 --> 00:38:20,280
And we're going to start
with Depinder.

844
00:38:32,200 --> 00:38:34,960
Whoa!
(LAUGHTER)

845
00:38:34,960 --> 00:38:36,800
Sorry, I just had to let that out.

846
00:38:58,200 --> 00:38:59,600
Depinder...

847
00:39:00,760 --> 00:39:03,160
..oh, my goodness, that is...

848
00:39:03,160 --> 00:39:05,000
..so bloody good.

849
00:39:05,000 --> 00:39:06,840
It's so complex.

850
00:39:06,840 --> 00:39:11,400
Like, you've got all those beautiful
little balls of sago.

851
00:39:11,400 --> 00:39:13,400
I get all the little
individual pearls,

852
00:39:13,400 --> 00:39:15,200
and they're still actually chewy.

853
00:39:15,200 --> 00:39:19,200
And then you have
the chilli oil ice-cream.

854
00:39:19,200 --> 00:39:26,240
It is such a wonderful
push-pull sensation that I get,

855
00:39:26,240 --> 00:39:28,240
and it's happening
through the whole dessert.

856
00:39:28,240 --> 00:39:29,920
It's so dynamic.

857
00:39:29,920 --> 00:39:34,160
And it is so magical.

858
00:39:36,520 --> 00:39:38,360
You've got this chilli oil ice-cream,
right?

859
00:39:38,360 --> 00:39:42,240
Which is just, like, so impeccable
by the texture,

860
00:39:42,240 --> 00:39:44,960
but also the amount of heat
you've introduced to that as well,

861
00:39:44,960 --> 00:39:47,480
because it's got
a bit of boogie going on.

862
00:39:47,480 --> 00:39:52,360
Then what you've done so smartly
is tame that heat,

863
00:39:52,360 --> 00:39:56,960
not just with acidity,
through that lychee and lime granita,

864
00:39:56,960 --> 00:39:59,520
but the texture of the sago as well.

865
00:39:59,520 --> 00:40:03,960
You've done it so well,
and it manages to just pull back

866
00:40:03,960 --> 00:40:06,080
the amount of chilli that's going on.

867
00:40:06,080 --> 00:40:09,440
And so, then, you're like,
"I want to do that again.

868
00:40:09,440 --> 00:40:11,680
"I want to do that again."
And it's addictive.

869
00:40:11,680 --> 00:40:14,280
And that is why your dish is a 10.

870
00:40:16,200 --> 00:40:17,400
Wow.

871
00:40:19,320 --> 00:40:21,320
Alright, next up is Laura.

872
00:40:23,680 --> 00:40:26,400
Look at this!
SOFIA: Oh, you're like a kid
in a candy store right now.

873
00:40:26,400 --> 00:40:27,600
I know.

874
00:40:29,280 --> 00:40:30,920
Wow.
Wow.

875
00:40:30,920 --> 00:40:32,440
He-he! Oh!

876
00:40:35,800 --> 00:40:37,720
Wow.

877
00:41:10,160 --> 00:41:12,640
We've eaten all of both desserts.

878
00:41:20,120 --> 00:41:21,240
Laura, this is...

879
00:41:21,240 --> 00:41:24,040
I mean, it's just like, you're like,
"Hi, I own restaurants."

880
00:41:24,040 --> 00:41:26,000
That's how I feel when you put down
a lot of your food,

881
00:41:26,000 --> 00:41:27,400
but particularly today.

882
00:41:27,400 --> 00:41:30,360
Your Korean starch sheets

883
00:41:30,360 --> 00:41:34,440
are the most creative use
of a condiment in the kitchen today,

884
00:41:34,440 --> 00:41:37,360
um, which I think counts for a lot.

885
00:41:37,360 --> 00:41:39,520
And, yeah, I kind of feel
like it was a combination

886
00:41:39,520 --> 00:41:43,600
between eating cellophane
and fairy floss, was what I got.

887
00:41:43,600 --> 00:41:45,520
Yeah.
So it has that kind of,

888
00:41:45,520 --> 00:41:47,000
candy thing going on,

889
00:41:47,000 --> 00:41:49,920
and then it just dissolves,
and you are left

890
00:41:49,920 --> 00:41:51,760
with a very clear taste
of chilli oil,

891
00:41:51,760 --> 00:41:53,600
without it blowing your brains out.

892
00:41:53,600 --> 00:41:56,160
So, really cool
and such a fun thing to eat.

893
00:41:56,160 --> 00:42:00,720
The charry-ness, the spice
and the acidity of caramel,

894
00:42:00,720 --> 00:42:03,560
pineapple, coconut, all together,
are...

895
00:42:05,240 --> 00:42:07,640
..next-level, impeccable.

896
00:42:07,640 --> 00:42:11,200
The pineapple is perfect.
I love how hard you went on it.

897
00:42:11,200 --> 00:42:13,200
The chilli caramel also.

898
00:42:13,200 --> 00:42:14,800
The texture of your sorbet

899
00:42:14,800 --> 00:42:18,440
and the flavour of the coconut
in that is spot-on.

900
00:42:18,440 --> 00:42:20,160
Whoooo-wee!

901
00:42:20,160 --> 00:42:23,080
This is gonna be an interesting one.

902
00:42:23,080 --> 00:42:25,760
Like, it's two 10s.
It's as simple as that.

903
00:42:25,760 --> 00:42:27,320
No matter where you are,

904
00:42:27,320 --> 00:42:30,560
no matter what restaurant,
what back alley, wherever,

905
00:42:30,560 --> 00:42:34,200
what park, if you are eating them,
they're 10s.

906
00:42:34,200 --> 00:42:38,360
I have zero idea how we're going
to do this and split you two.

907
00:42:50,400 --> 00:42:53,320
With a 50-50 shot at a win today,

908
00:42:53,320 --> 00:42:54,720
you were all gunning for it.

909
00:42:56,240 --> 00:42:58,720
None of you were going down
without a fight,

910
00:42:58,720 --> 00:43:01,840
and it showed on your plates.

911
00:43:01,840 --> 00:43:06,000
But only half of you
can leave here as winners.

912
00:43:07,240 --> 00:43:08,880
So, let's get down to business.

913
00:43:11,520 --> 00:43:14,360
OK, first up, Jamie versus Beau -

914
00:43:14,360 --> 00:43:16,960
the XO sauce showdown.

915
00:43:23,400 --> 00:43:24,440
The winner is...

916
00:43:26,320 --> 00:43:27,640
..Beau.
Hey!

917
00:43:27,640 --> 00:43:28,880
(APPLAUSE)

918
00:43:28,880 --> 00:43:30,440
Well done, mate.
Cheers, mate.

919
00:43:34,800 --> 00:43:36,120
Losers!

920
00:43:36,120 --> 00:43:38,080
(LAUGHTER)

921
00:43:39,680 --> 00:43:40,840
Come on, Ben.

922
00:43:42,080 --> 00:43:43,360
Just give me one minute.

923
00:43:43,360 --> 00:43:45,680
Give me 30 seconds.

924
00:43:45,680 --> 00:43:47,120
Ben versus Audra.

925
00:43:48,640 --> 00:43:50,280
The hoisin-off.

926
00:43:56,160 --> 00:43:58,040
The winner is...

927
00:43:58,040 --> 00:44:00,520
..Audra.
Well done, well done.

928
00:44:00,520 --> 00:44:02,960
(CHEERING AND APPLAUSE)

929
00:44:02,960 --> 00:44:04,000
Declan versus Callum.

930
00:44:05,040 --> 00:44:08,800
The battle
of the premium soy sauce.

931
00:44:08,800 --> 00:44:10,400
The winner is...

932
00:44:13,680 --> 00:44:15,160
..Callum.

933
00:44:15,160 --> 00:44:17,000
(CHEERING AND APPLAUSE)

934
00:44:21,360 --> 00:44:25,120
Alana versus Snez,
the great chilli bean sauce duel.

935
00:44:28,000 --> 00:44:30,200
The winner is Alana.

936
00:44:30,200 --> 00:44:31,600
Thank you. Righto.

937
00:44:31,600 --> 00:44:34,120
Well done. Come on, then.

938
00:44:34,120 --> 00:44:35,880
Andre versus Samira.

939
00:44:35,880 --> 00:44:37,120
Bird against bird,

940
00:44:37,120 --> 00:44:39,560
oyster sauce against oyster sauce.

941
00:44:39,560 --> 00:44:41,520
The winner is...

942
00:44:41,520 --> 00:44:42,600
..Andre!

943
00:44:42,600 --> 00:44:44,200
Congratulations.

944
00:44:44,200 --> 00:44:46,240
(APPLAUSE)

945
00:44:48,320 --> 00:44:50,720
Theo versus Sarah.

946
00:44:50,720 --> 00:44:53,000
Ooh!
(LAUGHTER)

947
00:44:54,480 --> 00:44:55,480
Well...

948
00:44:55,480 --> 00:44:57,160
Sweet against savoury
with sesame oil.

949
00:44:59,600 --> 00:45:01,040
And the winner is...

950
00:45:04,440 --> 00:45:06,400
..Theo!
(CHEERING AND APPLAUSE)

951
00:45:06,400 --> 00:45:08,360
Congratulations.
Well done.

952
00:45:19,120 --> 00:45:21,800
SOFIA: Here we go.
The one we've all been waiting for -

953
00:45:21,800 --> 00:45:24,400
Laura versus Depinder.

954
00:45:24,400 --> 00:45:27,560
The dessert stand-off
with Chiu Chow-style chilli oil.

955
00:45:27,560 --> 00:45:29,920
You girls had us so torn.

956
00:45:31,040 --> 00:45:33,040
But one of you gave us something

957
00:45:33,040 --> 00:45:36,680
more unexpected,
in the best way ever.

958
00:45:36,680 --> 00:45:37,840
And that was you...

959
00:45:39,840 --> 00:45:41,360
..Depinder!

960
00:45:41,360 --> 00:45:43,680
(CHEERING AND APPLAUSE)

961
00:45:47,000 --> 00:45:49,880
DEPINDER: This is crazy.
This is...this is unreal.

962
00:45:49,880 --> 00:45:51,600
I have a chance
for tomorrow's immunity.

963
00:45:51,600 --> 00:45:53,840
It's also my first immunity cook
in the kitchen,

964
00:45:53,840 --> 00:45:56,160
so I'm really going
to give it my all.

965
00:45:56,160 --> 00:45:57,840
You won't hear the end of this.

966
00:45:57,840 --> 00:45:59,440
(LAUGHS) I love that!

967
00:45:59,440 --> 00:46:00,960
(GROANS)

968
00:46:00,960 --> 00:46:04,200
Ah, so bummed that I didn't
take the win today.

969
00:46:04,200 --> 00:46:07,280
But a 10 out of 10 dessert?
I will absolutely take it.

970
00:46:07,280 --> 00:46:10,520
SOFIA: Tomorrow, you seven will
have a shot at immunity.

971
00:46:10,520 --> 00:46:13,240
Everyone else, you'll be cheering
them on from the gantry.

972
00:46:13,240 --> 00:46:15,040
So go home and get some sleep.

973
00:46:16,680 --> 00:46:18,320
ANNOUNCER: Tomorrow night...

974
00:46:18,320 --> 00:46:21,360
We want you to bring us
a pressure-test-worthy dessert

975
00:46:21,360 --> 00:46:23,080
of your own invention.

976
00:46:23,080 --> 00:46:24,840
(CONTESTANTS EXCLAIM)

977
00:46:24,840 --> 00:46:26,760
..when cooks this talented...

978
00:46:26,760 --> 00:46:28,200
SNEZ: Oh, look at that!

979
00:46:28,200 --> 00:46:31,680
..have the chance to create
their own masterpiece...

980
00:46:31,680 --> 00:46:34,360
They've got a full blank slate

981
00:46:34,360 --> 00:46:35,760
to have a flex today.

982
00:46:35,760 --> 00:46:37,120
AUDRA: This is going to be

983
00:46:37,120 --> 00:46:38,360
a pressure-test-worthy dish,

984
00:46:38,360 --> 00:46:39,360
for sure.

985
00:46:39,360 --> 00:46:41,200
..the results...
(JUDGES GASP)

986
00:46:41,200 --> 00:46:44,080
..are...
Whoa!

987
00:46:44,080 --> 00:46:45,520
..jaw-dropping.

988
00:46:45,520 --> 00:46:46,640
Oh, get out!

989
00:46:46,640 --> 00:46:47,840
(ALL LAUGH)

990
00:46:47,840 --> 00:46:49,600
You are kidding.

991
00:46:54,480 --> 00:46:56,480
Captions by Red Bee Media