1 00:00:13,280 --> 00:00:15,040 (WHOOPING) 2 00:00:15,040 --> 00:00:17,000 (EXCLAIMING, APPLAUSE) 3 00:00:20,600 --> 00:00:21,960 LUKE: Interesting. 4 00:00:21,960 --> 00:00:23,280 Oh, is that countries? 5 00:00:23,280 --> 00:00:25,440 EMILY: Portugal, Sweden... Oh! 6 00:00:25,440 --> 00:00:27,000 CASPER: Back around the world. 7 00:00:27,000 --> 00:00:29,880 VINNIE: Get upstairs, mate. Get out of here. 8 00:00:29,880 --> 00:00:31,759 Good luck, guys. 9 00:00:31,759 --> 00:00:33,480 Oh. 10 00:00:33,480 --> 00:00:35,519 Walking into the kitchen today, 11 00:00:35,519 --> 00:00:37,519 and there are five countries. 12 00:00:37,519 --> 00:00:40,480 There's Italy, Vietnam, Portugal, 13 00:00:40,480 --> 00:00:42,680 Japan, Sweden. 14 00:00:42,680 --> 00:00:44,640 Sweden! 15 00:00:44,640 --> 00:00:49,200 So, I'm very excited to see what we're in for today. 16 00:00:49,200 --> 00:00:50,560 AARON: Ooh-ooh! Ooh. Good morning. 17 00:00:52,880 --> 00:00:56,560 Today, we've brought you some truly wonderful ingredients, 18 00:00:56,560 --> 00:00:59,800 ingredients so unique you'd travel the world for them. 19 00:01:01,120 --> 00:01:03,760 This is what makes me so passionate about food. 20 00:01:03,760 --> 00:01:06,320 It's how we explore and connect with different cultures 21 00:01:06,320 --> 00:01:08,000 and cuisines around the globe. 22 00:01:09,120 --> 00:01:11,320 Each of these ingredients represents a country. 23 00:01:11,320 --> 00:01:13,080 They're loved by locals 24 00:01:13,080 --> 00:01:16,960 and have a huge influence on their countries' cuisines. 25 00:01:16,960 --> 00:01:18,960 Ready to find out what you're working with today? 26 00:01:18,960 --> 00:01:20,440 CONTESTANTS: Yeah. 27 00:01:21,760 --> 00:01:23,360 Oh, what's Italy got? 28 00:01:23,360 --> 00:01:24,640 AARON: What is that, Vinnie? 29 00:01:24,640 --> 00:01:26,160 What is Vietnam's? 30 00:01:26,160 --> 00:01:28,240 It might be matcha and hojicha. 31 00:01:28,240 --> 00:01:30,640 From Italy, we have bottarga. 32 00:01:30,640 --> 00:01:33,480 It's a cured, salted mullet roe, 33 00:01:33,480 --> 00:01:36,280 and it has a 3,000-year 34 00:01:36,280 --> 00:01:38,160 ancient history in the Mediterranean. 35 00:01:40,480 --> 00:01:42,720 From Japan, we have sansho pepper. 36 00:01:45,280 --> 00:01:47,520 Sansho pepper! 37 00:01:47,520 --> 00:01:50,679 A fragrant spice known for its citrusy aroma... 38 00:01:51,720 --> 00:01:53,600 ..and a slight tingling sensation 39 00:01:53,600 --> 00:01:55,119 on the tongue. 40 00:01:57,279 --> 00:02:00,519 From Vietnam, we have banana blossom. 41 00:02:02,319 --> 00:02:06,119 Banana blossom has a subtle, sweet, bitter flavour 42 00:02:06,119 --> 00:02:08,719 and an unusual, flaky texture. 43 00:02:11,039 --> 00:02:14,399 From Portugal, we have alheira sausage. 44 00:02:15,519 --> 00:02:17,959 This is a traditional smoked sausage, 45 00:02:17,959 --> 00:02:20,119 made with cooked shredded meats. 46 00:02:20,119 --> 00:02:22,039 Cooked shredded meats. 47 00:02:22,999 --> 00:02:25,679 And from Sweden and across Scandinavia, 48 00:02:25,679 --> 00:02:28,359 we have juniper berries. 49 00:02:28,359 --> 00:02:29,920 Ooh. 50 00:02:29,920 --> 00:02:31,559 (CHUCKLING) 51 00:02:32,920 --> 00:02:36,359 These have a sharp, piney flavour with woody notes 52 00:02:36,359 --> 00:02:37,679 and have been used 53 00:02:37,679 --> 00:02:40,439 since the time of the Vikings. 54 00:02:40,439 --> 00:02:41,679 Valhalla! 55 00:02:42,999 --> 00:02:46,559 Has anyone used these ingredients? 56 00:02:47,679 --> 00:02:48,799 Wow! 57 00:02:49,959 --> 00:02:52,559 No-one has used any 58 00:02:52,559 --> 00:02:54,319 of these five ingredients from around the world? 59 00:02:57,119 --> 00:02:58,599 Whoa! This is going to be good. 60 00:02:58,599 --> 00:03:00,239 Very level playing field. 61 00:03:00,239 --> 00:03:01,679 Or bad. (LAUGHS) 62 00:03:01,679 --> 00:03:03,519 You have 75 minutes 63 00:03:03,519 --> 00:03:05,559 to cook a delicious dish 64 00:03:05,559 --> 00:03:07,719 that features one of these ingredients. 65 00:03:08,759 --> 00:03:12,239 You'll find all these ingredients in the pantry. 66 00:03:12,239 --> 00:03:14,479 The garden is also open. 67 00:03:14,479 --> 00:03:16,519 Unfortunately, the least impressive dish 68 00:03:16,519 --> 00:03:18,919 will see its maker eliminated from the competition. 69 00:03:21,279 --> 00:03:24,759 But we want you to aim for the top... 70 00:03:26,039 --> 00:03:29,679 ..so we're giving the dish of the day a huge prize. 71 00:03:29,679 --> 00:03:30,919 Are you ready for it? 72 00:03:33,119 --> 00:03:34,719 Top dish will win... 73 00:03:35,839 --> 00:03:39,159 ..a $10,000 travel voucher 74 00:03:39,159 --> 00:03:41,599 to taste the world... 75 00:03:41,599 --> 00:03:42,999 ALYONA: Oh, my God! 76 00:03:42,999 --> 00:03:44,639 ..thanks to Trafalgar Tours. 77 00:03:45,839 --> 00:03:48,599 ANNABEL: What? That is, like, literally the prize to win. 78 00:03:48,599 --> 00:03:50,759 $10,000 - that will get you so far! 79 00:03:50,759 --> 00:03:54,239 LUKE: I would love to have that $10,000 travel voucher 80 00:03:54,239 --> 00:03:56,439 to experience the world of food 81 00:03:56,439 --> 00:03:58,359 and to learn more about these dishes that I'm cooking. 82 00:03:58,359 --> 00:04:00,679 $10,000! 83 00:04:00,679 --> 00:04:03,039 Now, Casper, you feeling a little left out up there? 84 00:04:03,039 --> 00:04:05,319 Yeah, I think the FOMO just went through the roof there. 85 00:04:05,319 --> 00:04:07,119 (LAUGHTER) 86 00:04:07,119 --> 00:04:11,239 Would I... Would I trade this for 10K, or a chance at 10K? 87 00:04:11,239 --> 00:04:15,119 I don't know. Like, I like... Well, that is the question. 88 00:04:15,119 --> 00:04:17,359 Because I am going to give you the choice. 89 00:04:17,359 --> 00:04:19,559 (EXCLAIMING, LAUGHTER) 90 00:04:26,719 --> 00:04:28,679 AARON: Come, come, come. 91 00:04:28,679 --> 00:04:29,879 Come on. (LAUGHS) 92 00:04:29,879 --> 00:04:32,719 You can choose to cook today and be in the running 93 00:04:32,719 --> 00:04:36,399 for that $10,000 prize. 94 00:04:36,399 --> 00:04:38,119 But if you cook, 95 00:04:38,119 --> 00:04:40,239 you will forgo your immunity, 96 00:04:40,239 --> 00:04:42,559 and you'll be at risk of elimination, 97 00:04:42,559 --> 00:04:43,879 like everyone else. 98 00:04:47,879 --> 00:04:49,319 No, don't be silly! 99 00:04:50,919 --> 00:04:53,199 No, we'll stay up here. We'll stay up here. 100 00:04:53,199 --> 00:04:55,279 CONTESTANTS: Oh! Really? 101 00:04:55,279 --> 00:04:58,719 Righto, Casper, you are staying safe on the gantry, mate. 102 00:05:01,159 --> 00:05:04,359 Alright, guys, massive stakes today. 103 00:05:06,119 --> 00:05:08,319 Lock in, and good luck... 104 00:05:09,599 --> 00:05:12,559 ..because your time starts... 105 00:05:12,559 --> 00:05:14,479 ..now! Come on! (APPLAUSE) 106 00:05:14,479 --> 00:05:15,919 Let's go! 107 00:05:16,919 --> 00:05:18,559 Get in there, mate. ANNABEL: Come on! 108 00:05:22,879 --> 00:05:25,559 I'm like a deer in headlights, these ingredients up the front. 109 00:05:25,559 --> 00:05:27,999 I haven't even heard of most of them before. 110 00:05:27,999 --> 00:05:30,439 But I have had the odd gin in my time, 111 00:05:30,439 --> 00:05:32,119 and I do know that it uses juniper berries, 112 00:05:32,119 --> 00:05:33,399 from what I've heard. 113 00:05:33,399 --> 00:05:35,359 So, if I can put two and two together, 114 00:05:35,359 --> 00:05:37,359 that's the flavour I'm looking for, 115 00:05:37,359 --> 00:05:39,199 and I feel like I can do something with that. 116 00:05:41,159 --> 00:05:42,519 VINNIE: (SIGHS) OK. 117 00:05:43,959 --> 00:05:46,599 I have eaten banana blossom 118 00:05:46,599 --> 00:05:48,879 when I was in the Philippines. 119 00:05:48,879 --> 00:05:51,639 I know that it takes on flavour really well, 120 00:05:51,639 --> 00:05:55,239 so I'm leaning towards using the banana blossom... 121 00:05:55,239 --> 00:05:56,439 Let's go, Em! 122 00:05:56,439 --> 00:05:58,559 ..and cooking up something really nice. 123 00:05:58,559 --> 00:06:00,279 I think, most likely, Filipino. 124 00:06:01,599 --> 00:06:04,719 Oh dear, I've made a mess. I'm sorry. 125 00:06:04,719 --> 00:06:06,799 Today, I've chosen to cook with the juniper berries. 126 00:06:06,799 --> 00:06:08,119 It's an ingredient 127 00:06:08,119 --> 00:06:11,599 that I am semi-familiar with the taste profile. 128 00:06:11,599 --> 00:06:13,599 I'm thinking, if I can pair that in a sauce, 129 00:06:13,599 --> 00:06:16,279 whether that might pair really nicely with a game meat. 130 00:06:18,159 --> 00:06:19,519 (ANNABEL GRUNTS) 131 00:06:21,919 --> 00:06:24,879 I am ultra excited for this because there's so many layers 132 00:06:24,879 --> 00:06:26,839 to what's about to unfold out there. 133 00:06:26,839 --> 00:06:27,879 Yeah, yeah. 134 00:06:27,879 --> 00:06:29,439 I mean, none of our cooks had used 135 00:06:29,439 --> 00:06:32,999 any of these ingredients at all, 136 00:06:32,999 --> 00:06:34,479 at all in their cooking, 137 00:06:34,479 --> 00:06:37,319 which really blows my mind, to be honest. 138 00:06:37,319 --> 00:06:40,559 But I also feel like it's a sign of a good cook. 139 00:06:40,559 --> 00:06:42,239 It's what gets my juices flowing. 140 00:06:42,239 --> 00:06:44,439 It's also one of those things that's so great 141 00:06:44,439 --> 00:06:45,999 when you're actually travelling, you know? 142 00:06:45,999 --> 00:06:48,039 When you go to a market, you stay somewhere, 143 00:06:48,039 --> 00:06:50,039 and then you get to take home ingredients 144 00:06:50,039 --> 00:06:51,999 that you haven't used before and experiment with them. 145 00:06:51,999 --> 00:06:53,199 Yep. 146 00:06:53,199 --> 00:06:54,679 So, think about how much fun it is. 147 00:06:54,679 --> 00:06:56,399 Yeah. If they can cook like that, 148 00:06:56,399 --> 00:06:57,679 that'd be amazing. 149 00:06:57,679 --> 00:06:59,399 Yeah, and the thing that's so different 150 00:06:59,399 --> 00:07:01,679 about elimination today is that there's not just a bottom dish, 151 00:07:01,679 --> 00:07:03,319 but there's a top dish. Yeah. 152 00:07:03,319 --> 00:07:06,399 I think that push-pull effect of the prize 153 00:07:06,399 --> 00:07:08,919 and it being a black-apron day is an interesting one 154 00:07:08,919 --> 00:07:11,719 because I think it'll help them not cook with fear. 155 00:07:11,719 --> 00:07:13,039 Yeah. I think they'll cook 156 00:07:13,039 --> 00:07:14,679 with a little bit more enthusiasm 157 00:07:14,679 --> 00:07:16,999 because there's that prize, there's an alternative ending. 158 00:07:16,999 --> 00:07:18,279 (LAUGHS) Yeah. 159 00:07:18,279 --> 00:07:20,759 I would have assumed Casper will say, "Right, you know what? 160 00:07:20,759 --> 00:07:22,319 "10 grand - why not?" Yeah. 161 00:07:22,319 --> 00:07:24,319 Yeah. And it shows that it's still 162 00:07:24,319 --> 00:07:26,119 a very hard competition. Competition is fierce. Yeah. 163 00:07:26,119 --> 00:07:27,399 You know? Yeah, yeah. 164 00:07:27,399 --> 00:07:29,319 Where we are today. Well, I can't wait to be taken 165 00:07:29,319 --> 00:07:31,399 on an adventure with these dishes that they create. 166 00:07:31,399 --> 00:07:32,439 Same. Shall we go check them out? 167 00:07:32,439 --> 00:07:33,559 Yep. 168 00:07:36,079 --> 00:07:37,719 ANNABEL: Uh...I feel good. 169 00:07:37,719 --> 00:07:38,879 Um, this is a cool challenge. 170 00:07:38,879 --> 00:07:42,279 I like cooking with stuff that I'm not super familiar with. 171 00:07:42,279 --> 00:07:44,359 I think it's really fun at this point in the comp. 172 00:07:44,359 --> 00:07:46,799 Today, I'm cooking with bottarga from Italy 173 00:07:46,799 --> 00:07:49,439 because I love sort of funky, 174 00:07:49,439 --> 00:07:50,759 umami, fishy-flavoured things, 175 00:07:50,759 --> 00:07:52,199 so I'm gonna try and lean into that. 176 00:07:52,199 --> 00:07:54,479 So, I'm gonna do, like, a whipped bottarga, 177 00:07:54,479 --> 00:07:58,279 and then do a glazed charred octopus tentacle on top, 178 00:07:58,279 --> 00:08:02,079 and then, like, a beautiful, zingy salsa verde. 179 00:08:02,079 --> 00:08:03,319 I feel like charred octopus, 180 00:08:03,319 --> 00:08:06,439 something, like, creamy and, like, fishy and umami 181 00:08:06,439 --> 00:08:09,799 and that's kind of like what that smells like. 182 00:08:09,799 --> 00:08:11,959 Um, yeah, so that's where I will go - 183 00:08:11,959 --> 00:08:13,399 lean into the sea today. 184 00:08:14,519 --> 00:08:16,479 I think today is going to be a tough one 185 00:08:16,479 --> 00:08:18,679 because I've never made this dish before, 186 00:08:18,679 --> 00:08:20,679 and I have never cooked with bottarga before. 187 00:08:20,679 --> 00:08:23,399 So, I'm going to do a relatively simple dish 188 00:08:23,399 --> 00:08:25,479 and make sure I can execute all of the flavours 189 00:08:25,479 --> 00:08:27,519 and hit the brief. 190 00:08:27,519 --> 00:08:29,119 I'm going to pressure-cook the octopus 191 00:08:29,119 --> 00:08:30,999 to cook it initially, 192 00:08:30,999 --> 00:08:32,599 and then finish it on the hibachi 193 00:08:32,599 --> 00:08:34,639 to get that beautiful char. 194 00:08:34,639 --> 00:08:36,199 And for my whipped bottarga, 195 00:08:36,199 --> 00:08:38,519 I'm kind of picturing, like, a taramasalata, 196 00:08:38,519 --> 00:08:41,799 but more with, like, Spanish flavours. 197 00:08:41,799 --> 00:08:45,319 So, I will follow the process for an ajoblanco, 198 00:08:45,319 --> 00:08:49,519 which is a white sauce made from bread and almonds, 199 00:08:49,519 --> 00:08:50,959 blitzed with sherry vinegar 200 00:08:50,959 --> 00:08:52,919 and a little bit of garlic and some salt. 201 00:08:52,919 --> 00:08:54,759 And then, I'll whip the bottarga through that. 202 00:08:55,879 --> 00:08:58,639 I'm, like, loading it with bottarga... 203 00:09:00,719 --> 00:09:02,879 ..because I do not want to miss the brief today. 204 00:09:02,879 --> 00:09:05,079 I want to make sure that that tastes like bottarga. 205 00:09:10,159 --> 00:09:11,679 It's, like, subtle. 206 00:09:11,679 --> 00:09:13,679 I want it a little bit more zingy 207 00:09:13,679 --> 00:09:15,639 and, like, bottarga-forward, 208 00:09:15,639 --> 00:09:17,959 so I'm just trying to work on that now. 209 00:09:17,959 --> 00:09:20,199 I feel good. Yeah, I feel good. 210 00:09:26,159 --> 00:09:28,919 ALYONA: Juniper grows everywhere in Estonia, 211 00:09:28,919 --> 00:09:31,519 so it's really connecting me back to home. 212 00:09:32,599 --> 00:09:34,719 So, I'm kind of going, like, dessert route. 213 00:09:34,719 --> 00:09:36,319 I think I'm gonna make 214 00:09:36,319 --> 00:09:38,119 juniper berry ice-cream 215 00:09:38,119 --> 00:09:41,039 with some berry coulis. 216 00:09:41,039 --> 00:09:43,559 And I'm going to make a tuile 217 00:09:43,559 --> 00:09:47,999 with juniper-berry powdered sugar on top. 218 00:09:47,999 --> 00:09:51,039 I know it's going to be complicated 219 00:09:51,039 --> 00:09:53,519 to get that really florally, 220 00:09:53,519 --> 00:09:56,759 piney juniper flavour right. 221 00:09:56,759 --> 00:09:59,799 If I'm gonna push it too hard, it's gonna be bitter. 222 00:09:59,799 --> 00:10:01,719 It's gonna feel like you're eating a Christmas tree. 223 00:10:01,719 --> 00:10:04,079 It's just not gonna be pleasant at all. 224 00:10:04,079 --> 00:10:07,479 If I want this 10,000 Trafalgar voucher... 225 00:10:08,759 --> 00:10:11,479 ..I have to nail that perfect tartness 226 00:10:11,479 --> 00:10:12,799 that will support 227 00:10:12,799 --> 00:10:16,519 that sweet but piney, peppery ice-cream. 228 00:10:17,559 --> 00:10:19,919 I'm thinking, like, blackberry, blackcurrants, 229 00:10:19,919 --> 00:10:20,959 raspberries. 230 00:10:20,959 --> 00:10:24,159 I'm gonna make blackberry coulis. 231 00:10:24,159 --> 00:10:27,799 I'm gonna make macerated berries with some liqueur - 232 00:10:27,799 --> 00:10:30,359 Chambord, maybe a little gin in it. 233 00:10:31,839 --> 00:10:34,399 Just added a little bit of sour cream 234 00:10:34,399 --> 00:10:35,879 in my ice-cream to get 235 00:10:35,879 --> 00:10:37,639 a little bit of that tang as well. 236 00:10:37,639 --> 00:10:39,159 It's just the flavours that I love. 237 00:10:39,159 --> 00:10:41,519 So, hopefully, that's gonna help me today 238 00:10:41,519 --> 00:10:42,639 to get the top dish. 239 00:10:44,279 --> 00:10:46,399 OK, guys, keep flying. 240 00:10:46,399 --> 00:10:48,319 You've got 60 minutes to go! 241 00:10:48,319 --> 00:10:49,559 (APPLAUSE) 242 00:10:49,559 --> 00:10:51,319 Keep hustling, guys. Looking good. 243 00:10:52,679 --> 00:10:54,079 Let's go, Em. 244 00:10:55,839 --> 00:10:57,759 AARON: I've got the bottarga today, 245 00:10:57,759 --> 00:11:00,199 and I'm trying to make a seafood pasta, 246 00:11:00,199 --> 00:11:02,159 but with a little bit of pizazz. 247 00:11:02,159 --> 00:11:03,879 So, I'm gonna try and make a handkerchief pasta 248 00:11:03,879 --> 00:11:05,599 that hides the seafood underneath. 249 00:11:05,599 --> 00:11:06,759 And it'll be sitting on a bed 250 00:11:06,759 --> 00:11:08,879 of silken tofu that's got the bottarga through it, 251 00:11:08,879 --> 00:11:10,639 some prawn-head oil. 252 00:11:10,639 --> 00:11:12,599 I've always loved Italian food, 253 00:11:12,599 --> 00:11:14,039 and if I win that voucher, 254 00:11:14,039 --> 00:11:16,279 the first place I'd probably go to is Italy. 255 00:11:16,279 --> 00:11:17,599 So... (LAUGHS) 256 00:11:19,719 --> 00:11:22,879 PETRO: I'm using the alheira today. 257 00:11:22,879 --> 00:11:25,239 It's a Portuguese sausage. I've never used it before. 258 00:11:25,239 --> 00:11:27,239 I've never tasted it before. 259 00:11:27,239 --> 00:11:29,799 But I'm going to be pairing it with octopus. 260 00:11:29,799 --> 00:11:32,319 Then, I'm gonna make a white bean dip. 261 00:11:33,719 --> 00:11:35,079 The goal is to stay safe. 262 00:11:35,079 --> 00:11:37,199 But having the prize from Trafalgar, 263 00:11:37,199 --> 00:11:39,239 that $10,000 voucher, 264 00:11:39,239 --> 00:11:41,399 that would be an absolute dream. 265 00:11:44,639 --> 00:11:46,039 VINNIE: I'm feeling pretty good. 266 00:11:46,039 --> 00:11:47,239 Um... 267 00:11:47,239 --> 00:11:49,359 Definitely not the ingredients that I'm super familiar with, 268 00:11:49,359 --> 00:11:50,799 but you know what? 269 00:11:50,799 --> 00:11:53,599 I'm gonna... I'm just gonna stick to my roots. 270 00:11:53,599 --> 00:11:56,799 So, today, I've chosen bottarga from Italy. 271 00:11:56,799 --> 00:11:58,359 Um, shock. 272 00:11:58,359 --> 00:12:00,399 But, you know, I just thought 273 00:12:00,399 --> 00:12:02,559 I'm not really super familiar with it, 274 00:12:02,559 --> 00:12:04,279 so at least I can come up with some flavours 275 00:12:04,279 --> 00:12:06,599 that will probably go together with it. 276 00:12:06,599 --> 00:12:07,759 I'm definitely 277 00:12:07,759 --> 00:12:08,839 feeling a little bit uneasy 278 00:12:08,839 --> 00:12:10,599 about having to use the bottarga today. 279 00:12:10,599 --> 00:12:11,599 I feel like, you know, 280 00:12:11,599 --> 00:12:13,639 when we haven't used this ingredient, 281 00:12:13,639 --> 00:12:17,199 it's very difficult to make an ingredient shine. 282 00:12:17,199 --> 00:12:19,239 And being at the pointy end of the competition, 283 00:12:19,239 --> 00:12:21,679 everyone, now, is really, really good. 284 00:12:21,679 --> 00:12:25,239 So, it often comes down to the finer details. 285 00:12:25,239 --> 00:12:26,799 It's just, like, added stress. 286 00:12:29,479 --> 00:12:31,959 I'm just thinking as I'm going. 287 00:12:31,959 --> 00:12:34,759 I'm thinking some form of stuffed pasta, 288 00:12:34,759 --> 00:12:37,239 like a prawn ravioli or an agnolotti. 289 00:12:37,239 --> 00:12:38,319 We'll see. 290 00:12:39,719 --> 00:12:41,479 I've got my pasta dough done. 291 00:12:41,479 --> 00:12:43,919 Now I'm just thinking how I can layer this bottarga 292 00:12:43,919 --> 00:12:45,199 throughout my dish 293 00:12:45,199 --> 00:12:47,039 to actually make it taste like bottarga. 294 00:12:47,039 --> 00:12:48,439 I'm thinking about putting it 295 00:12:48,439 --> 00:12:50,719 in between my pasta layers as I'm laminating it, 296 00:12:50,719 --> 00:12:53,799 so it actually has some bottarga in the pasta as well. 297 00:12:53,799 --> 00:12:55,799 But I want to do a test run on that. 298 00:13:01,479 --> 00:13:02,679 CASPER: It's a smart way to use it. 299 00:13:02,679 --> 00:13:04,919 Yeah, that's what I thought. That looks OK. 300 00:13:04,919 --> 00:13:08,119 Like, it looks alright. Yeah. 301 00:13:08,119 --> 00:13:10,399 See if it actually makes a difference, though. 302 00:13:11,999 --> 00:13:14,559 It does look cool. You can definitely see it in there. 303 00:13:14,559 --> 00:13:16,159 You can see it, like, streaked through. 304 00:13:22,799 --> 00:13:23,919 As I taste this dough, 305 00:13:23,919 --> 00:13:25,959 I literally cannot taste the bottarga at all. 306 00:13:25,959 --> 00:13:28,359 It's making zero difference. 307 00:13:31,679 --> 00:13:32,919 I don't know. 308 00:13:36,999 --> 00:13:39,279 I'm definitely feeling very stressed 309 00:13:39,279 --> 00:13:41,959 because I don't have a clear dish idea. 310 00:13:41,959 --> 00:13:43,279 Let's do this pasta. 311 00:13:46,039 --> 00:13:47,959 If I can't figure out what I'm making, 312 00:13:47,959 --> 00:13:50,679 this could be my last day in the MasterChef kitchen. 313 00:13:55,999 --> 00:13:57,799 SOFIA: These are new ingredients to all of you. 314 00:13:57,799 --> 00:13:59,479 Make sure you taste as you go. 315 00:13:59,479 --> 00:14:01,439 45 minutes left! 316 00:14:01,439 --> 00:14:02,879 (APPLAUSE) 317 00:14:02,879 --> 00:14:04,319 Good job, guys. Doing great so far. 318 00:14:14,919 --> 00:14:16,799 EMILY: Going by feel right now. 319 00:14:16,799 --> 00:14:20,799 So, I have chosen the banana blossom. 320 00:14:20,799 --> 00:14:23,759 And I'm going to make a Filipino fresh spring roll. 321 00:14:23,759 --> 00:14:26,159 Filipino fresh spring roll is basically 322 00:14:26,159 --> 00:14:28,359 a spring roll that has a crepe-like pancake 323 00:14:28,359 --> 00:14:29,679 as the wrapper, 324 00:14:29,679 --> 00:14:32,039 with banana blossom, pork, prawns inside. 325 00:14:32,039 --> 00:14:33,959 I've never actually made this before, 326 00:14:33,959 --> 00:14:36,239 so this is a really interesting thing. 327 00:14:36,239 --> 00:14:37,959 Like, sometimes, you have to cook based on memory. 328 00:14:39,839 --> 00:14:42,759 I've had this dish when I was in the Philippines 329 00:14:42,759 --> 00:14:44,439 with my partner, 330 00:14:44,439 --> 00:14:46,919 and it was so delicious. 331 00:14:46,919 --> 00:14:49,119 Hopefully, I can deliver today. 332 00:14:49,119 --> 00:14:51,359 I want to really get that 10 grand voucher if I can. 333 00:14:51,359 --> 00:14:52,839 But, yeah, definitely got to make sure 334 00:14:52,839 --> 00:14:54,479 that I stay in the game. 335 00:14:54,479 --> 00:14:56,719 I think it's more important to make sure 336 00:14:56,719 --> 00:14:58,279 that you perform as well as you can 337 00:14:58,279 --> 00:14:59,639 to stay in the game first. 338 00:14:59,639 --> 00:15:02,039 I'll definitely be tasting as I go, and making sure 339 00:15:02,039 --> 00:15:03,319 that I put as much flavour 340 00:15:03,319 --> 00:15:05,439 as I can into everything that I'm cooking today. 341 00:15:08,919 --> 00:15:11,119 PAT: Today, I am going to do 342 00:15:11,119 --> 00:15:14,039 a barbecued kangaroo loin on the hibachi, 343 00:15:14,039 --> 00:15:16,679 and it's going to have a juniper jus 344 00:15:16,679 --> 00:15:18,759 and a pomme puree 345 00:15:18,759 --> 00:15:22,039 and some gin-pickled beetroot, 346 00:15:22,039 --> 00:15:24,639 as well as some charred asparagus is the plan. 347 00:15:24,639 --> 00:15:27,439 The first thing I want to get onto today is the sauce. 348 00:15:27,439 --> 00:15:28,879 It's kind of the thing 349 00:15:28,879 --> 00:15:31,159 that is going to carry that main juniper flavour. 350 00:15:31,159 --> 00:15:32,799 So, at the start of my sauce, 351 00:15:32,799 --> 00:15:36,879 I get the kangaroo tail bones and beef bones into one pot. 352 00:15:36,879 --> 00:15:39,359 And in another pot, I'm getting a mirepoix. 353 00:15:39,359 --> 00:15:41,719 I've got some grapefruit peel in there, 354 00:15:41,719 --> 00:15:43,679 pepperberry and some juniper berries. 355 00:15:43,679 --> 00:15:45,439 And that's just cooking down slowly. 356 00:15:46,999 --> 00:15:48,439 I've been fairly comfortable with sauces 357 00:15:48,439 --> 00:15:51,159 throughout the competition, but the team challenge 358 00:15:51,159 --> 00:15:53,359 with Jean-Christophe really showed me some new skills, 359 00:15:53,359 --> 00:15:54,919 which I want to show today. 360 00:15:56,159 --> 00:15:58,599 With this dish, even though it's food 361 00:15:58,599 --> 00:16:00,399 that I've cooked similar dishes in the past, 362 00:16:00,399 --> 00:16:02,799 I'm using new ingredients that I've never used before 363 00:16:02,799 --> 00:16:04,199 and a few new techniques. 364 00:16:04,199 --> 00:16:06,359 I think it'll show another side of me 365 00:16:06,359 --> 00:16:08,719 and show that I'm developing in the competition. 366 00:16:11,759 --> 00:16:13,439 Eyebrows are overrated, right? 367 00:16:18,719 --> 00:16:20,519 VINNIE: I still don't really know 368 00:16:20,519 --> 00:16:21,879 what my pasta's going to be. 369 00:16:21,879 --> 00:16:23,479 My filling is going to be prawns, 370 00:16:23,479 --> 00:16:25,679 um...some parsley, 371 00:16:25,679 --> 00:16:27,399 some lemon zest in there, 372 00:16:27,399 --> 00:16:29,759 um...and maybe some bottarga as well. 373 00:16:29,759 --> 00:16:32,039 I'm gonna make, like, a prawn-shell sauce 374 00:16:32,039 --> 00:16:34,639 with bottarga in that, fold it through. 375 00:16:34,639 --> 00:16:36,839 I'm trying to infuse the bottarga in some oil 376 00:16:36,839 --> 00:16:38,599 so I can fry some breadcrumbs in it. 377 00:16:38,599 --> 00:16:39,879 See how it goes. 378 00:16:40,839 --> 00:16:43,199 Yeah, it's definitely a work in progress, this dish. Yeah. 379 00:16:44,359 --> 00:16:46,959 I'm still not feeling very sure about what I'm making. 380 00:16:48,039 --> 00:16:50,439 So, what's this going to be? This? 381 00:16:50,439 --> 00:16:53,119 I'm definitely starting to stress a lot. 382 00:16:53,119 --> 00:16:55,959 I feel like, especially cooking an Italian dish, 383 00:16:55,959 --> 00:16:57,839 I should be absolutely smashing this, 384 00:16:57,839 --> 00:16:59,479 and I'm not feeling that way right now. 385 00:17:01,399 --> 00:17:02,679 LUKE: Come on, buddy boy. 386 00:17:04,479 --> 00:17:06,359 Today, I'm going with the juniper berries. 387 00:17:06,359 --> 00:17:08,159 I think, in terms of the dish, 388 00:17:08,159 --> 00:17:10,159 the only thing I've got up there is juniper berries. 389 00:17:10,159 --> 00:17:11,879 Absolutely no idea how this will go, 390 00:17:11,879 --> 00:17:14,239 but I think that's part of the fun. 391 00:17:14,239 --> 00:17:15,359 I'm gonna be cooking a dish 392 00:17:15,359 --> 00:17:17,759 inspired by the only juniper thing I've tasted - 393 00:17:17,759 --> 00:17:18,999 a gin and tonic. 394 00:17:18,999 --> 00:17:20,239 My dish has got a few elements. 395 00:17:20,239 --> 00:17:22,559 I'm gonna do a gin and basil granita. 396 00:17:22,559 --> 00:17:25,919 I'm gonna serve it with a gin and blackberry sorbet. 397 00:17:25,919 --> 00:17:28,359 I'm gonna do little pieces of cucumber. 398 00:17:28,359 --> 00:17:31,159 I'm gonna do a little sherbet on the side, raspberry sherbet. 399 00:17:31,159 --> 00:17:32,959 The first thing I want to get done 400 00:17:32,959 --> 00:17:34,799 is I want to get my sorbet and granita in the blast freezer 401 00:17:34,799 --> 00:17:36,239 as soon as possible. 402 00:17:36,239 --> 00:17:38,239 Into my granita today, throwing basil, sugar syrup. 403 00:17:38,239 --> 00:17:40,159 I'm also throwing a few juniper berries 404 00:17:40,159 --> 00:17:41,359 into my granita 405 00:17:41,359 --> 00:17:43,079 to just reinforce that juniper flavour, 406 00:17:43,079 --> 00:17:44,919 and putting it in the blender with some gin. 407 00:17:47,359 --> 00:17:48,999 That'll put my sorbet on, so I'm happy with that. 408 00:17:48,999 --> 00:17:51,199 My granita is in the freezer. 409 00:17:51,199 --> 00:17:52,360 It's setting. 410 00:17:52,360 --> 00:17:54,479 Into my sorbet, I'm throwing in blackberry. 411 00:17:54,479 --> 00:17:56,039 I'm not putting gin into the sorbet 412 00:17:56,039 --> 00:17:57,479 because I want it to set properly. 413 00:17:57,479 --> 00:17:58,519 It might turn a little bit icy. 414 00:17:58,519 --> 00:18:00,399 So, I'm just throwing in a lot of juniper berries, 415 00:18:00,399 --> 00:18:02,679 and just blitzing them up nice and fine. 416 00:18:02,679 --> 00:18:04,320 The most exciting part of this dish 417 00:18:04,320 --> 00:18:05,360 is the sherbet idea. 418 00:18:05,360 --> 00:18:06,840 I'm pretty fired up about it. 419 00:18:06,840 --> 00:18:10,360 The idea is that I create this sherbet with bicarb, 420 00:18:10,360 --> 00:18:11,919 citric and a bit of icing sugar, 421 00:18:11,919 --> 00:18:13,600 and when you put it in your mouth and you get 422 00:18:13,600 --> 00:18:15,520 a reaction, it kind of fizzes in your mouth, 423 00:18:15,520 --> 00:18:18,360 just like the tonic in a gin and tonic. 424 00:18:18,360 --> 00:18:20,199 It's a fun idea, 425 00:18:20,199 --> 00:18:21,959 and I hope the judges can appreciate that. 426 00:18:23,039 --> 00:18:25,319 Those creative juices should be on the go. 427 00:18:25,319 --> 00:18:27,439 You've only got 30 minutes to go! 428 00:18:27,439 --> 00:18:29,719 CASPER: Woo! (APPLAUSE) 429 00:18:29,719 --> 00:18:31,559 Let's go, guys. Keep pushing. It's looking great. 430 00:18:35,679 --> 00:18:38,119 EMILY: So, I've chopped up the banana blossom, 431 00:18:38,119 --> 00:18:40,319 and I've cooked it with some of the garlic, 432 00:18:40,319 --> 00:18:43,879 the ginger and the shallots and the onion and basically, 433 00:18:43,879 --> 00:18:45,199 I've added in 434 00:18:45,199 --> 00:18:47,719 some of the water chestnut and carrot for texture, 435 00:18:47,719 --> 00:18:49,159 and also the pork and the prawns, 436 00:18:49,159 --> 00:18:50,239 and made sure that 437 00:18:50,239 --> 00:18:52,239 the spring roll filling is all dry. 438 00:18:52,239 --> 00:18:53,719 Yeah, it's going fine. 439 00:18:53,719 --> 00:18:55,839 I just need to make sure that I get the filling done, 440 00:18:55,839 --> 00:18:57,359 and I don't make it too wet. 441 00:18:57,359 --> 00:18:58,639 Um, if not, it's going 442 00:18:58,639 --> 00:19:00,159 to soak through the pancake batter, 443 00:19:00,159 --> 00:19:02,119 and that's something we don't want. 444 00:19:03,199 --> 00:19:04,639 POH: Emily! 445 00:19:04,639 --> 00:19:07,159 I've seen you've chosen the banana blossom. 446 00:19:07,159 --> 00:19:08,959 Yes. So what are you making? 447 00:19:08,959 --> 00:19:12,759 So, I'm making my own rendition of Filipino fresh spring rolls. 448 00:19:12,759 --> 00:19:15,239 Um, and they use banana blossom in it 449 00:19:15,239 --> 00:19:17,079 as one of the main fillers. 450 00:19:17,079 --> 00:19:18,359 What else is in there? 451 00:19:18,359 --> 00:19:20,679 Water chestnut, prawns and some pork mince. 452 00:19:21,999 --> 00:19:24,159 Do you think you're featuring the banana blossom enough? 453 00:19:24,159 --> 00:19:26,639 Um...I think, because banana blossom 454 00:19:26,639 --> 00:19:28,399 is a central part of this dish, 455 00:19:28,399 --> 00:19:31,239 then I think I'm featuring it as much as I can. 456 00:19:33,879 --> 00:19:35,879 Just make sure the banana blossom doesn't 457 00:19:35,879 --> 00:19:37,919 get lost with all those other filling ingredients. 458 00:19:37,919 --> 00:19:39,199 OK. 459 00:19:39,199 --> 00:19:40,439 The aim of the game. 460 00:19:40,439 --> 00:19:41,759 Good luck. Thank you. 461 00:19:43,879 --> 00:19:45,879 Uh, feeling a little bit stressed. 462 00:19:47,679 --> 00:19:51,199 Um, so I'm thinking about what else I can do, 463 00:19:51,199 --> 00:19:53,919 um, to add more flavour into the dish itself. 464 00:19:53,919 --> 00:19:56,439 Um, so, you know, you've got to think on your feet right now. 465 00:19:57,959 --> 00:20:01,399 If my dish doesn't sing of banana blossom, 466 00:20:01,399 --> 00:20:03,399 I could be the one that's eliminated today. 467 00:20:13,759 --> 00:20:15,519 AARON: So, right now, I've peeled my prawns. 468 00:20:15,519 --> 00:20:16,879 I've cooked my pipis and my crab. 469 00:20:16,879 --> 00:20:18,199 So, that's the seafood element. 470 00:20:18,199 --> 00:20:21,359 Um, all I've got to do now is work on my prawn-head oil 471 00:20:21,359 --> 00:20:23,719 with the bottarga through the silken tofu as the base, 472 00:20:23,719 --> 00:20:24,839 and then make my pasta. 473 00:20:30,479 --> 00:20:32,039 OK, puree is good. 474 00:20:32,039 --> 00:20:34,079 Sausage, done. Almonds, done. 475 00:20:35,839 --> 00:20:38,319 Charred grape salad. That's done. 476 00:20:39,839 --> 00:20:41,599 I've got to pickle my octopus. 477 00:20:43,319 --> 00:20:45,119 It's all coming together. 478 00:20:49,239 --> 00:20:51,239 Poh is worried that I'm not going 479 00:20:51,239 --> 00:20:53,279 to be able to feature the banana blossom enough. 480 00:20:54,439 --> 00:20:58,439 Banana blossom itself doesn't have much of a flavour. 481 00:20:58,439 --> 00:21:00,319 So, it's about making sure that there's enough texture 482 00:21:00,319 --> 00:21:02,159 in there of the banana blossom. 483 00:21:02,159 --> 00:21:06,279 So, basically, my aim is to fry up the banana blossom 484 00:21:06,279 --> 00:21:08,759 so that there's a crunch element, as well. 485 00:21:08,759 --> 00:21:11,879 I'm hoping that they will be enough to actually feature 486 00:21:11,879 --> 00:21:13,879 the banana blossom in my spring roll. 487 00:21:15,079 --> 00:21:16,959 20 minutes left, everybody! 488 00:21:24,479 --> 00:21:27,759 OK, I can see a lot of adventurous dishes out there. 489 00:21:27,759 --> 00:21:29,959 I'm going to give our contestants 490 00:21:29,959 --> 00:21:31,879 a bit of praise here... JEAN-CHRISTOPHE: Yeah. 491 00:21:31,879 --> 00:21:33,519 ..because they've never used these ingredients before. 492 00:21:33,519 --> 00:21:35,639 You know, like, this is going to take a lot. 493 00:21:35,639 --> 00:21:36,879 I'm going to start with Emily. 494 00:21:36,879 --> 00:21:38,799 She's doing a Filipino-style spring roll. 495 00:21:38,799 --> 00:21:40,719 She's chosen banana blossom as her ingredient... 496 00:21:40,719 --> 00:21:41,799 Yep. 497 00:21:41,799 --> 00:21:43,159 ..but then she's got pork and prawn. 498 00:21:43,159 --> 00:21:45,159 And I'm just worried about the flavour. 499 00:21:45,159 --> 00:21:47,119 Mmm. It sounds like it's going to be really hard 500 00:21:47,119 --> 00:21:48,599 to differentiate the banana blossom 501 00:21:48,599 --> 00:21:50,839 from the other ingredients. Yeah. 502 00:21:50,839 --> 00:21:53,199 Vinnie's doing a prawn-filled pasta. 503 00:21:53,199 --> 00:21:54,799 He's thinking, you know, 504 00:21:54,799 --> 00:21:56,799 will it be ravioli or will it be agnolotti? 505 00:21:56,799 --> 00:21:58,039 Then, where it gets interesting 506 00:21:58,039 --> 00:21:59,919 is the application of the bottarga 507 00:21:59,919 --> 00:22:01,279 because he hasn't worked the bottarga out. 508 00:22:01,279 --> 00:22:03,919 He just needs to get the thing done. 509 00:22:03,919 --> 00:22:07,279 And I feel like, now, this dish should firm up. 510 00:22:07,279 --> 00:22:09,239 Yeah. There should be a finish line. 511 00:22:09,239 --> 00:22:10,919 You should know how your chosen ingredient 512 00:22:10,919 --> 00:22:13,599 is going to react with others and make a smashing dish. 513 00:22:13,599 --> 00:22:14,919 Yes. 514 00:22:16,199 --> 00:22:17,399 (GIGGLES) 515 00:22:17,399 --> 00:22:20,439 My octopus is just releasing slowly 516 00:22:20,439 --> 00:22:22,239 from the pressure cooker. 517 00:22:22,239 --> 00:22:24,199 My whipped bottarga is just in the fridge. 518 00:22:24,199 --> 00:22:25,999 I'm just getting onto my salsa verde. 519 00:22:25,999 --> 00:22:28,799 So, yeah, we're on track. 520 00:22:28,799 --> 00:22:31,119 Today, I'm making a salsa verde to put on top of the octopus 521 00:22:31,119 --> 00:22:32,479 and the whipped bottarga. 522 00:22:32,479 --> 00:22:34,959 So, I'm using parsley and mint and basil, 523 00:22:34,959 --> 00:22:36,759 capers, some shallots, 524 00:22:36,759 --> 00:22:38,639 some chilli, red wine vinegar, 525 00:22:38,639 --> 00:22:39,719 some lemon. 526 00:22:39,719 --> 00:22:41,319 And I'm using some of the bottarga 527 00:22:41,319 --> 00:22:42,599 in the place of an anchovy. 528 00:22:43,719 --> 00:22:45,559 I just want this to add, like, a brightness 529 00:22:45,559 --> 00:22:47,839 and some acidity and some herbaceousness to the dish. 530 00:22:47,839 --> 00:22:52,119 I'm opening my pressure cooker, and my octopus looks cooked, 531 00:22:52,119 --> 00:22:53,719 and then I just want to finish it on the hibachi, 532 00:22:53,719 --> 00:22:57,239 just to get a little bit of char and smoky flavour into it. 533 00:22:57,239 --> 00:22:59,159 The cook's going well. 534 00:22:59,159 --> 00:23:00,959 My only concern is just getting 535 00:23:00,959 --> 00:23:03,479 that bottarga flavours, like, really amped up. 536 00:23:05,199 --> 00:23:06,399 ALYONA: So... 537 00:23:06,399 --> 00:23:08,239 ..Juniper ice-cream is done. 538 00:23:08,239 --> 00:23:10,239 I'm making a tuile, 539 00:23:10,239 --> 00:23:11,759 made my coulis, 540 00:23:11,759 --> 00:23:13,479 and I have this beautiful powder 541 00:23:13,479 --> 00:23:15,519 that's going to give this nice aroma 542 00:23:15,519 --> 00:23:18,039 of juniper berries when you kind of crunch into it. 543 00:23:20,519 --> 00:23:22,479 Trying to piece it all together. 544 00:23:24,039 --> 00:23:26,359 So, I'm trying all these elements together. 545 00:23:26,359 --> 00:23:27,519 Mmm. 546 00:23:27,519 --> 00:23:28,839 Definitely a lot of juniper. 547 00:23:28,839 --> 00:23:31,439 I'm tasting it, and it just brings me back home. 548 00:23:31,439 --> 00:23:34,319 It really gives that nice woody, kind of herby, 549 00:23:34,319 --> 00:23:36,319 piney sort of situation. 550 00:23:36,319 --> 00:23:39,439 It's like beautiful misty forest, 551 00:23:39,439 --> 00:23:41,919 where these juniper berries are coming from. 552 00:23:41,919 --> 00:23:43,359 It just takes me home. 553 00:23:44,559 --> 00:23:46,919 Even with my plating, I want the judges 554 00:23:46,919 --> 00:23:49,279 to look at the dish and be transported. 555 00:23:49,279 --> 00:23:52,039 There's a lot riding on this today. 556 00:23:53,519 --> 00:23:55,079 It is elimination day. 557 00:23:55,079 --> 00:23:57,239 There is potential for a top dish, 558 00:23:57,239 --> 00:23:59,959 but there's also so many memories of home. 559 00:23:59,959 --> 00:24:02,559 So, I really, really hope I can do well today. 560 00:24:08,119 --> 00:24:10,039 Uh, yeah, I'm OK at the moment. 561 00:24:10,039 --> 00:24:12,599 I think there's enough richness in my dish 562 00:24:12,599 --> 00:24:14,919 with my juniper sauce, pomme puree. 563 00:24:14,919 --> 00:24:17,039 And the kangaroo, obviously, is really meaty, 564 00:24:17,039 --> 00:24:19,279 so it needs an element that's going to be really fresh 565 00:24:19,279 --> 00:24:20,719 and break through that. 566 00:24:20,719 --> 00:24:23,439 So, I'm gonna pickle some beetroot using gin 567 00:24:23,439 --> 00:24:24,919 and more juniper berries. 568 00:24:24,919 --> 00:24:26,879 I'm also going to have some spring onion mayo 569 00:24:26,879 --> 00:24:30,199 to dress the asparagus, give it that fresh hit. 570 00:24:30,199 --> 00:24:32,119 There's a huge amount of elements going on today. 571 00:24:33,759 --> 00:24:35,919 I need to obviously cook this roo. 572 00:24:35,919 --> 00:24:39,199 Kangaroo loin can be extremely hard to cook, 573 00:24:39,199 --> 00:24:41,399 so you have to keep it on the rare side, 574 00:24:41,399 --> 00:24:44,039 and really keep your eye on it. 575 00:24:44,039 --> 00:24:46,359 I've still got to finalise my sauce. 576 00:24:48,359 --> 00:24:49,639 It tastes really good. 577 00:24:49,639 --> 00:24:52,319 So, yeah, a lot of hard work and multi-tasking. 578 00:24:52,319 --> 00:24:54,199 But if I can get every element on the plate, 579 00:24:54,199 --> 00:24:56,039 I think it's going to be really good. 580 00:25:00,199 --> 00:25:01,999 LUKE: I feel like I'm doing well for time. 581 00:25:01,999 --> 00:25:04,119 I've got my sorbet on, so I'm happy with that. 582 00:25:04,119 --> 00:25:06,559 My granita is in the freezer, setting. 583 00:25:06,559 --> 00:25:09,879 So, I've put the juniper berry in the granita and the sorbet. 584 00:25:11,079 --> 00:25:12,799 I've had an idea to do a tuile. 585 00:25:12,799 --> 00:25:14,039 I've got basil in the granita, 586 00:25:14,039 --> 00:25:15,919 and I feel like I want to double down on that 587 00:25:15,919 --> 00:25:18,039 a little bit, by chucking some basil in the tuile. 588 00:25:18,039 --> 00:25:19,799 So, because I have a gin and tonic, 589 00:25:19,799 --> 00:25:21,719 I like a bit of basil in it. 590 00:25:21,719 --> 00:25:23,439 This dish, today, it's theatric. 591 00:25:23,439 --> 00:25:24,479 It's got the sherbet. 592 00:25:24,479 --> 00:25:25,479 It's now got a basil leaf 593 00:25:25,479 --> 00:25:27,159 in the form of a tuile. 594 00:25:27,159 --> 00:25:28,559 It's going to be a fun dish, 595 00:25:28,559 --> 00:25:30,159 and I hope it all works together. 596 00:25:33,599 --> 00:25:35,559 Ten minutes to go! Come on, everybody! 597 00:25:35,559 --> 00:25:37,599 CASPER: Come on, guys, start plating up! 598 00:25:52,039 --> 00:25:54,359 I'm feeling very overwhelmed. 599 00:25:54,359 --> 00:25:56,439 I'm trying not to let it show, 600 00:25:56,439 --> 00:25:59,319 and I'm just trying to push on, to try and get a dish up. 601 00:26:01,999 --> 00:26:04,559 CASPER: You're not doing the bottarga in the dough? 602 00:26:05,759 --> 00:26:07,479 It didn't really make a difference. 603 00:26:07,479 --> 00:26:08,759 Yeah. You can't taste it. 604 00:26:08,759 --> 00:26:10,039 Just grate it on the top anyway, I guess, hey? 605 00:26:10,039 --> 00:26:11,839 Yeah, I'll grate it. 606 00:26:11,839 --> 00:26:13,839 It's way too late to come up with something extravagant, 607 00:26:13,839 --> 00:26:16,039 so I'm just going to keep it simple 608 00:26:16,039 --> 00:26:19,599 and try my best to make that bottarga shine. 609 00:26:19,599 --> 00:26:20,879 Vinnie, have we made some decisions? 610 00:26:20,879 --> 00:26:22,719 I have to, so, yeah, we've made some decisions. 611 00:26:22,719 --> 00:26:24,079 What have we got? 612 00:26:24,079 --> 00:26:26,039 At this rate, there'll be ravioli. 613 00:26:26,039 --> 00:26:27,999 My filling's going to be cut-up prawns, 614 00:26:27,999 --> 00:26:30,039 a bit of my prawn reduction there. 615 00:26:30,039 --> 00:26:31,839 And then, the crispy bottarga all in there. 616 00:26:31,839 --> 00:26:32,839 Yeah. 617 00:26:32,839 --> 00:26:34,199 And then, some parsley. 618 00:26:34,199 --> 00:26:35,959 A bit of lemon zest in there, too. 619 00:26:35,959 --> 00:26:37,519 I'm just doing a really simple sauce, 620 00:26:37,519 --> 00:26:38,919 like, a brown butter sauce. Yep. 621 00:26:38,919 --> 00:26:40,439 A bit of lemon zest in there. 622 00:26:40,439 --> 00:26:41,919 You know what the best thing is? 623 00:26:41,919 --> 00:26:43,999 You've worked out bottarga. Yeah. 624 00:26:43,999 --> 00:26:47,199 The unfortunate thing is it's taken you... 625 00:26:47,199 --> 00:26:48,839 An hour. 626 00:26:48,839 --> 00:26:50,559 ..an hour to do so. Yeah. Yeah. 627 00:26:50,559 --> 00:26:52,359 And that's really, like, 628 00:26:52,359 --> 00:26:53,599 put you under the pump. Yeah. 629 00:26:53,599 --> 00:26:55,479 Time is not on your side right now. 630 00:26:55,479 --> 00:26:57,279 No, not at all. Come on, mate. 631 00:26:57,279 --> 00:26:58,879 Good luck. Thank you. 632 00:26:58,879 --> 00:27:01,319 I'm definitely not feeling great. 633 00:27:03,119 --> 00:27:05,799 At this point, I really have absolutely no time left, 634 00:27:05,799 --> 00:27:07,879 and I don't even know if this dish 635 00:27:07,879 --> 00:27:09,879 is going to be good enough to get me through today. 636 00:27:11,199 --> 00:27:12,799 A lot to do. 637 00:27:20,279 --> 00:27:22,599 Prove you belong in this competition. 638 00:27:22,599 --> 00:27:25,319 Five minutes to go! Here we go! Come on! 639 00:27:25,319 --> 00:27:27,119 CASPER: Come on, guys, final push! 640 00:27:37,359 --> 00:27:39,079 I've got all my elements surrounding me. 641 00:27:39,079 --> 00:27:41,199 I need to start wrapping it up and plating up right now. 642 00:27:41,199 --> 00:27:45,919 I have a very beautiful little crepe-y pancake going on. 643 00:27:45,919 --> 00:27:49,039 I'm adding in my pork and prawns filling mixture... 644 00:27:50,679 --> 00:27:52,559 ..and I'm putting in my beautiful little 645 00:27:52,559 --> 00:27:53,999 crispy banana blossoms. 646 00:27:53,999 --> 00:27:56,399 And then, I'm wrapping it up, and they're coming together, 647 00:27:56,399 --> 00:27:59,039 and they're not tearing apart, so they look quite beautiful. 648 00:28:00,639 --> 00:28:02,959 I know that I really had to force myself 649 00:28:02,959 --> 00:28:05,159 to think of a way to bring the banana blossom out 650 00:28:05,159 --> 00:28:06,679 a little bit more, 651 00:28:06,679 --> 00:28:07,919 and I'm just hoping to God. 652 00:28:07,919 --> 00:28:10,479 Is this going to be enough to pull me through today? 653 00:28:11,479 --> 00:28:12,519 PAT: What do I need? 654 00:28:12,519 --> 00:28:14,319 I need to get a grip. 655 00:28:15,919 --> 00:28:18,839 Cutting into the roo, it looks perfect. 656 00:28:20,399 --> 00:28:22,599 It's really nicely crusted on the outside, 657 00:28:22,599 --> 00:28:24,959 and the inside is really rare. 658 00:28:24,959 --> 00:28:26,319 Looking at my sauce, 659 00:28:26,319 --> 00:28:27,839 it could be the best-consistency sauce 660 00:28:27,839 --> 00:28:28,839 I've ever made. 661 00:28:28,839 --> 00:28:32,079 It is, like, really thick and glossy and luscious, 662 00:28:32,079 --> 00:28:33,599 so I'm just hoping that 663 00:28:33,599 --> 00:28:36,399 that juniper berry flavour is strong enough in there. 664 00:28:38,559 --> 00:28:40,839 I'm starting to get some very good feelings 665 00:28:40,839 --> 00:28:42,879 happening here. 666 00:28:42,879 --> 00:28:45,359 Everything's kind of coming together at the right time. 667 00:28:45,359 --> 00:28:47,039 All that hard work is paying off, 668 00:28:47,039 --> 00:28:49,439 and each element's kind of starting to land. 669 00:28:51,159 --> 00:28:52,879 SOFIA: It's down to the wire. 670 00:28:52,879 --> 00:28:54,719 30 seconds to go! 671 00:28:54,719 --> 00:28:56,559 (CHEERING AND APPLAUSE) Let's go! 672 00:28:56,559 --> 00:28:59,159 Finish it up. ANNABEL: Come on, little guy. 673 00:29:03,879 --> 00:29:05,559 Here it is! Ten... 674 00:29:05,559 --> 00:29:07,439 JUDGES AND CASPER: Nine, 675 00:29:07,439 --> 00:29:08,999 eight, seven, 676 00:29:08,999 --> 00:29:10,639 six, 677 00:29:10,639 --> 00:29:12,719 five, four... 678 00:29:12,719 --> 00:29:14,119 Ah! ..three, 679 00:29:14,119 --> 00:29:15,799 two, one! 680 00:29:15,799 --> 00:29:17,799 That is it, everybody! 681 00:29:17,799 --> 00:29:19,159 (APPLAUSE) 682 00:29:19,159 --> 00:29:20,759 AARON: Are you OK? 683 00:29:20,759 --> 00:29:22,399 It's the... 684 00:29:22,399 --> 00:29:23,679 ..juniper. 685 00:29:23,679 --> 00:29:24,959 Well done. 686 00:29:24,959 --> 00:29:28,239 ANNABEL: Are you OK? No. I'll see you next year. 687 00:29:28,239 --> 00:29:30,759 No! No! 688 00:29:30,759 --> 00:29:32,719 Really? I don't know. 689 00:29:32,719 --> 00:29:34,719 That was not my finest work. 690 00:29:34,719 --> 00:29:37,639 Bottarga is, like, deceptively hard to make shine. 691 00:29:42,319 --> 00:29:44,919 We'd love to taste your dish, Alyona. 692 00:29:47,279 --> 00:29:49,399 ALYONA: I really enjoyed my cook. 693 00:29:49,399 --> 00:29:52,239 And I'm really hoping the judges are going to love the flavour... 694 00:29:53,399 --> 00:29:56,599 ..and understand where this dish truly came from. 695 00:29:56,599 --> 00:29:58,119 JEAN-CHRISTOPHE: Ooh! 696 00:29:59,479 --> 00:30:01,319 Alyona, what have you made? 697 00:30:02,559 --> 00:30:05,279 I brought you a little taste of Scandinavia. 698 00:30:05,279 --> 00:30:09,479 So, it's a juniper ice-cream with some blackcurrant coulis, 699 00:30:09,479 --> 00:30:13,279 blackberry and raspberry, macerated berries. 700 00:30:13,279 --> 00:30:15,479 And the tuile that's been dusted 701 00:30:15,479 --> 00:30:17,759 with juniper icing sugar. 702 00:30:17,759 --> 00:30:21,599 In the little bowl is just my home. 703 00:30:37,839 --> 00:30:39,199 Alyona, 704 00:30:39,199 --> 00:30:41,959 you are definitely a contender 705 00:30:41,959 --> 00:30:43,959 for the $10,000 travel prize. 706 00:30:43,959 --> 00:30:45,279 (LAUGHS) 707 00:30:45,279 --> 00:30:47,679 (APPLAUSE) 708 00:30:49,959 --> 00:30:52,399 When I eat it, I feel like I am in the forest. 709 00:30:52,399 --> 00:30:54,799 It really takes me there 710 00:30:54,799 --> 00:30:59,439 because the juniper has that medicinal pine flavour. 711 00:30:59,439 --> 00:31:02,799 It stands up against those beautifully macerated berries, 712 00:31:02,799 --> 00:31:05,439 and the way that the ice-cream just carries it 713 00:31:05,439 --> 00:31:07,239 because of that fat content 714 00:31:07,239 --> 00:31:08,479 is just divine. 715 00:31:08,479 --> 00:31:10,719 Well done. Oh, gosh. Thank you, Sofia. 716 00:31:10,719 --> 00:31:12,239 It reminds me of home, 717 00:31:12,239 --> 00:31:14,599 that, like, morning with the freshness 718 00:31:14,599 --> 00:31:16,159 of the piney things. 719 00:31:16,159 --> 00:31:17,879 Yeah. Yeah. I haven't been. 720 00:31:17,879 --> 00:31:19,199 I've never been, but, you know, 721 00:31:19,199 --> 00:31:21,039 you just took me there a little bit, so thank you. 722 00:31:21,039 --> 00:31:22,159 Thank you. 723 00:31:22,159 --> 00:31:25,959 Alyona, the ice-cream is exquisite. 724 00:31:27,679 --> 00:31:29,119 It's got a bit of a medicinal flavour. 725 00:31:29,119 --> 00:31:30,879 And you've also managed 726 00:31:30,879 --> 00:31:34,359 to balance the berries with it really, really well. 727 00:31:34,359 --> 00:31:37,079 It's absolutely fantastic. I mean... (SIGHS) 728 00:31:37,079 --> 00:31:39,999 The way Sofia described the dish is... 729 00:31:39,999 --> 00:31:41,919 I don't think I have to say more. 730 00:31:41,919 --> 00:31:44,879 I actually think that this was such a smart idea. 731 00:31:44,879 --> 00:31:47,919 Like, garnishes can so many times be overused 732 00:31:47,919 --> 00:31:48,999 and there for nothing, 733 00:31:48,999 --> 00:31:52,359 but it really gave a link to that place and that moment. 734 00:31:52,359 --> 00:31:54,199 And then, that dish was the thing 735 00:31:54,199 --> 00:31:55,719 that tied it all together. 736 00:31:55,719 --> 00:31:57,199 You could be going on a holiday. 737 00:31:57,199 --> 00:31:58,599 Well done. Thank you. 738 00:32:01,239 --> 00:32:05,039 Oh, my gosh, that feedback is incredible. 739 00:32:05,039 --> 00:32:09,199 I am so glad that they've been transported. 740 00:32:11,359 --> 00:32:13,599 You're up, Annabel. 741 00:32:13,599 --> 00:32:15,279 (APPLAUSE) 742 00:32:22,239 --> 00:32:23,999 Annabel, what have you made? 743 00:32:23,999 --> 00:32:27,999 ANNABEL: I have done a barbecued octopus tentacle 744 00:32:27,999 --> 00:32:31,279 with some whipped bottarga and a salsa verde. 745 00:32:48,079 --> 00:32:49,559 This is an interesting one. 746 00:32:50,559 --> 00:32:51,759 Annabel, 747 00:32:51,759 --> 00:32:54,159 the puree, it's really tasty. 748 00:32:54,159 --> 00:32:57,479 Your octopus is cooked beautifully. 749 00:32:57,479 --> 00:32:59,439 And then, your salsa verde - 750 00:32:59,439 --> 00:33:02,559 it's well seasoned, it's got that acidity. 751 00:33:02,559 --> 00:33:05,719 But because it's so powerful, 752 00:33:05,719 --> 00:33:08,119 when I have everything together, 753 00:33:08,119 --> 00:33:10,839 I definitely cannot taste bottarga. 754 00:33:10,839 --> 00:33:13,919 It's only when I'm spooning a bit of that puree 755 00:33:13,919 --> 00:33:15,079 and having it by itself 756 00:33:15,079 --> 00:33:16,719 that I can taste it a little bit. 757 00:33:16,719 --> 00:33:20,159 At the end, you do get a little bit of the bottarga, 758 00:33:20,159 --> 00:33:22,479 but that is it. 759 00:33:22,479 --> 00:33:24,719 This is a tasty plate of food, 760 00:33:24,719 --> 00:33:27,319 but I feel like this is kind of a pretty... 761 00:33:27,319 --> 00:33:28,879 ..uh, safe dish, you know? 762 00:33:28,879 --> 00:33:31,239 See, I'm a bit different to everyone else. 763 00:33:31,239 --> 00:33:33,279 I can taste the bottarga because I'm... 764 00:33:33,279 --> 00:33:34,759 I don't eat it much. 765 00:33:35,799 --> 00:33:38,079 But I kind of just feel a little bit like, 766 00:33:38,079 --> 00:33:39,519 "It's OK," you know? 767 00:33:40,879 --> 00:33:42,199 OK. 768 00:33:43,279 --> 00:33:45,039 Thank you, Annabel. Thank you. 769 00:33:45,039 --> 00:33:46,679 (APPLAUSE) 770 00:33:46,679 --> 00:33:48,719 An "OK" dish. 771 00:33:48,719 --> 00:33:52,359 You can't be putting OK dishes up 772 00:33:52,359 --> 00:33:54,079 at this point in the comp. 773 00:33:54,079 --> 00:33:57,119 I definitely think I could be the one going home today. 774 00:33:57,119 --> 00:33:59,119 And that's, like, a really scary thought. 775 00:34:08,239 --> 00:34:10,799 OK, please, next one, Pat. 776 00:34:10,799 --> 00:34:12,799 (CHEERING AND APPLAUSE) Let's go, Patty boy! 777 00:34:12,799 --> 00:34:15,599 Go, Patty! Come on, boy! Yeah, boy! 778 00:34:15,599 --> 00:34:18,719 PAT: I'm super excited to serve this dish to the judges. 779 00:34:18,719 --> 00:34:19,719 I am nervous 780 00:34:19,719 --> 00:34:21,879 cooking with an ingredient I've never cooked with before. 781 00:34:21,879 --> 00:34:24,079 But as far as the sauce is concerned, 782 00:34:24,079 --> 00:34:26,759 it's something I'm really excited to serve. 783 00:34:27,919 --> 00:34:29,279 POH: Oh! 784 00:34:30,599 --> 00:34:33,599 JEAN-CHRISTOPHE: Pat, you've used juniper berries. 785 00:34:33,599 --> 00:34:34,759 Tell us, what have you made? 786 00:34:34,759 --> 00:34:36,879 I've named this dish Juniper Roo. 787 00:34:36,879 --> 00:34:41,399 I've barbecued the kangaroo and I've done a pomme puree, 788 00:34:41,399 --> 00:34:43,919 some barbecued asparagus, 789 00:34:43,919 --> 00:34:46,399 pickled beetroot in gin and juniper, 790 00:34:46,399 --> 00:34:49,159 and then a juniper sauce. 791 00:34:50,519 --> 00:34:52,439 OK, we're gonna taste your dish. 792 00:34:55,399 --> 00:34:56,559 Oh! 793 00:34:57,759 --> 00:34:59,439 It's like butter. Yeah. 794 00:35:21,319 --> 00:35:23,279 Pat... 795 00:35:25,399 --> 00:35:26,599 ..it's fantastic! 796 00:35:26,599 --> 00:35:27,839 (CHEERING AND APPLAUSE) 797 00:35:27,839 --> 00:35:29,959 And I absolutely mean that. 798 00:35:31,479 --> 00:35:33,719 Look at that! How can it not be perfect? 799 00:35:33,719 --> 00:35:35,039 Look at this. 800 00:35:35,039 --> 00:35:37,519 So unctuous, so lovely, so... 801 00:35:37,519 --> 00:35:38,719 ..shiny. 802 00:35:38,719 --> 00:35:40,799 But it is superbly tasty. 803 00:35:40,799 --> 00:35:42,319 Have you got a passport? 804 00:35:43,839 --> 00:35:45,359 Make sure you keep that ready, 805 00:35:45,359 --> 00:35:46,879 because I've got a good feeling 806 00:35:46,879 --> 00:35:48,879 that you could be a lucky winner there. 807 00:35:48,879 --> 00:35:51,439 Thank you for making 808 00:35:51,439 --> 00:35:54,839 juniper jus on roo a thing. (CHUCKLES) 809 00:35:54,839 --> 00:35:56,919 It was so, so, so delicious. 810 00:35:56,919 --> 00:35:59,719 The roo was like butter when I cut through it. 811 00:35:59,719 --> 00:36:01,999 Such stunning work on the hibachi. 812 00:36:01,999 --> 00:36:03,959 Ooh, the sauce, Pat! 813 00:36:03,959 --> 00:36:05,319 The sauce! 814 00:36:05,319 --> 00:36:07,639 It's so good. Truly. 815 00:36:07,639 --> 00:36:10,759 But I think the clever thing you did was choose roo, 816 00:36:10,759 --> 00:36:12,919 over anything else in that pantry, 817 00:36:12,919 --> 00:36:14,319 to pair with juniper. 818 00:36:15,479 --> 00:36:18,479 Mate, that is right up there. That is right up there. 819 00:36:19,519 --> 00:36:22,759 The cook on every single element is elite. 820 00:36:22,759 --> 00:36:23,759 Mmm. 821 00:36:23,759 --> 00:36:25,239 Let's see if you get the voucher. 822 00:36:25,239 --> 00:36:26,559 It's the last piece of the puzzle. Well done. 823 00:36:26,559 --> 00:36:27,679 Well done. 824 00:36:27,679 --> 00:36:30,519 Thank you. Yoo! 825 00:36:30,519 --> 00:36:32,919 Save some of the prizes for us, eh? (LAUGHS) 826 00:36:32,919 --> 00:36:34,599 Hey, incredible work. 827 00:36:34,599 --> 00:36:36,839 Next dish we'd love to taste is Emily's. 828 00:36:36,839 --> 00:36:38,639 (APPLAUSE) 829 00:36:40,839 --> 00:36:45,439 EMILY: I feel confident my dish tastes really delicious, 830 00:36:45,439 --> 00:36:46,519 and it's really nostalgic. 831 00:36:46,519 --> 00:36:48,479 It's reminded me of, like, my travels in the Philippines. 832 00:36:48,479 --> 00:36:51,959 The only thing I'm really worried about 833 00:36:51,959 --> 00:36:54,359 is whether the judges feel I have featured 834 00:36:54,359 --> 00:36:56,559 the banana blossom, particularly when there's not 835 00:36:56,559 --> 00:36:58,799 much flavour coming from the banana blossom. 836 00:36:59,799 --> 00:37:03,319 So, I did a fresh Filipino spring roll. 837 00:37:03,319 --> 00:37:07,479 Inside, I've stir-fried banana blossom, pork, prawns, 838 00:37:07,479 --> 00:37:10,199 and then I added some fried banana blossom. 839 00:37:10,199 --> 00:37:12,359 Sauce. What is the sauce? 840 00:37:12,359 --> 00:37:13,679 So, I stuck with 841 00:37:13,679 --> 00:37:15,839 the Filipino sweet, sticky sauce. 842 00:37:15,839 --> 00:37:18,159 OK. So, it's basically brown sugar, 843 00:37:18,159 --> 00:37:19,719 vinegar and soy sauce. 844 00:37:36,799 --> 00:37:37,919 Emily... 845 00:37:38,959 --> 00:37:42,479 Yep. ..I love a fresh spring roll. 846 00:37:42,479 --> 00:37:44,799 I love your little syrupy sauce. 847 00:37:44,799 --> 00:37:46,719 And your filling is really yum. 848 00:37:48,679 --> 00:37:50,319 The only problem... 849 00:37:51,319 --> 00:37:53,839 ..there's not much evidence of the banana blossom. 850 00:37:56,399 --> 00:37:58,839 I don't know if they're featuring at all. 851 00:38:01,079 --> 00:38:05,439 And the other little problem was with the...with the skin. 852 00:38:05,439 --> 00:38:07,119 It just needed to be a bit thinner. 853 00:38:07,119 --> 00:38:08,399 Because they were so thick, 854 00:38:08,399 --> 00:38:10,599 they just sort of started to unravel. 855 00:38:10,599 --> 00:38:12,519 Yeah. So they were quite loose 856 00:38:12,519 --> 00:38:13,839 and a little bit difficult to eat. 857 00:38:14,999 --> 00:38:17,559 Emily, this is a really tasty dish. 858 00:38:17,559 --> 00:38:19,079 It's really fresh. 859 00:38:19,079 --> 00:38:20,399 Your sauce is delicious as well. 860 00:38:20,399 --> 00:38:22,319 I love that little hit of vinegar in there. 861 00:38:22,319 --> 00:38:24,319 Very Filipino. 862 00:38:24,319 --> 00:38:25,959 But I totally agree with Poh. 863 00:38:27,639 --> 00:38:30,199 You've turned your chosen ingredient 864 00:38:30,199 --> 00:38:32,519 into a filler instead of a feature. 865 00:38:32,519 --> 00:38:33,599 Yeah. 866 00:38:33,599 --> 00:38:35,359 As delicious as it is, 867 00:38:35,359 --> 00:38:39,559 like, the banana blossom may well not even be in the dish. 868 00:38:40,839 --> 00:38:43,799 So, that's the problem that we have here. 869 00:38:44,839 --> 00:38:46,359 It's all good, guys. We'll have to see 870 00:38:46,359 --> 00:38:47,719 where that leaves you, Emily. Thank you. 871 00:38:47,719 --> 00:38:49,039 Thank you. Good luck. 872 00:38:49,039 --> 00:38:50,239 Thanks, Emily. 873 00:38:50,239 --> 00:38:52,759 It's a weird feeling 874 00:38:52,759 --> 00:38:55,279 because they said that it was really flavourful. 875 00:38:55,279 --> 00:38:57,079 It was a really hard one. 876 00:38:57,079 --> 00:38:59,399 But I haven't hit the brief. 877 00:38:59,399 --> 00:39:01,359 So, I don't know what this means, 878 00:39:01,359 --> 00:39:04,159 but I hope it's not what I think it means. 879 00:39:06,159 --> 00:39:07,599 Next up, Aaron. 880 00:39:09,199 --> 00:39:12,119 AARON: I've made a seafood pasta using bottarga. 881 00:39:12,119 --> 00:39:13,479 I've got some silken tofu. 882 00:39:13,479 --> 00:39:16,039 On top of that, I've got some prawns, some pipis 883 00:39:16,039 --> 00:39:17,919 and blue swimmer crab, as well. 884 00:39:17,919 --> 00:39:18,999 Ooh. 885 00:39:18,999 --> 00:39:20,319 Look, hidden treasures. (CHUCKLES) 886 00:39:20,319 --> 00:39:22,319 I really love this dish. 887 00:39:23,359 --> 00:39:26,839 Very modern. Very you. Very where you want to go. 888 00:39:26,839 --> 00:39:28,359 Well done. Thank you. 889 00:39:28,359 --> 00:39:30,199 (APPLAUSE) Petro. 890 00:39:32,399 --> 00:39:35,799 PETRO: Alheira sausage with a white bean puree, 891 00:39:35,799 --> 00:39:40,119 marinated octopus and a grape salad. 892 00:39:41,239 --> 00:39:43,799 Petro, too many things on this plate. 893 00:39:43,799 --> 00:39:44,799 (CHUCKLES) Yeah. 894 00:39:44,799 --> 00:39:46,879 And while it is really tasty, 895 00:39:46,879 --> 00:39:48,719 it's kind of just this delicious mess. 896 00:39:50,399 --> 00:39:52,919 Next dish we'd love to taste is Luke's. 897 00:39:56,759 --> 00:39:58,559 LUKE: I chose the juniper berries. 898 00:39:58,559 --> 00:40:01,599 I've done a gin and tonic-inspired dessert. 899 00:40:01,599 --> 00:40:04,879 So, I've done a basil-gin granita, 900 00:40:04,879 --> 00:40:07,279 a blackberry and juniper berry sorbet, 901 00:40:07,279 --> 00:40:10,159 a basil tuile, with fresh cucumber cubes 902 00:40:10,159 --> 00:40:11,759 and raspberry sherbet. 903 00:40:16,199 --> 00:40:17,279 Ooh! 904 00:40:18,239 --> 00:40:19,519 Holy Dooley! 905 00:40:19,519 --> 00:40:21,839 (JUDGES LAUGH) 906 00:40:21,839 --> 00:40:24,639 Luke, intriguing to look at 907 00:40:24,639 --> 00:40:26,719 and intriguing to taste. 908 00:40:26,719 --> 00:40:28,279 I think it's worked, 909 00:40:28,279 --> 00:40:31,519 but I felt like the sherbet took it over the edge a bit. 910 00:40:31,519 --> 00:40:34,679 I don't know what you guys got, but was it really hardcore? 911 00:40:34,679 --> 00:40:36,639 Oh, it was intense. Yeah. Yeah, it was quite intense. 912 00:40:36,639 --> 00:40:38,959 Take me over the edge, baby. I loved it! 913 00:40:38,959 --> 00:40:40,719 (LAUGHTER) 914 00:40:40,719 --> 00:40:43,519 I agree that the sherbet was really intense, 915 00:40:43,519 --> 00:40:45,679 but it's so much fun to eat. 916 00:40:45,679 --> 00:40:48,039 I thought the juniper was there 917 00:40:48,039 --> 00:40:50,279 in a really interesting way. 918 00:40:50,279 --> 00:40:52,079 Yeah. Thanks, guys. Thank you, Luke. 919 00:40:52,079 --> 00:40:54,199 (APPLAUSE) 920 00:40:55,599 --> 00:40:57,519 Next up, Vinnie. 921 00:40:57,519 --> 00:40:58,999 (APPLAUSE) 922 00:41:01,399 --> 00:41:03,999 VINNIE: Looking at my dish, I am... 923 00:41:03,999 --> 00:41:05,919 ..devastated. 924 00:41:05,919 --> 00:41:08,959 This is far, far, far from my best work. 925 00:41:08,959 --> 00:41:11,199 I feel like I should have knocked it out of the park, 926 00:41:11,199 --> 00:41:12,439 and I just haven't. 927 00:41:15,239 --> 00:41:16,759 I'm really worried 928 00:41:16,759 --> 00:41:20,319 that this plate of food could be the plate that sends me home. 929 00:41:37,159 --> 00:41:38,959 Vinnie, what did you make? 930 00:41:38,959 --> 00:41:42,159 I made a prawn and bottarga ravioli. 931 00:41:43,679 --> 00:41:47,239 But I can feel and hear in your voice 932 00:41:47,239 --> 00:41:49,399 a level of nervousness. Yeah. 933 00:41:49,399 --> 00:41:51,079 I'm not very happy with this dish. 934 00:41:52,759 --> 00:41:54,159 I feel like I let down myself. 935 00:41:58,519 --> 00:42:00,039 Do you feel like this is the last dish 936 00:42:00,039 --> 00:42:01,799 that you could have cooked in this competition? 937 00:42:01,799 --> 00:42:02,919 Yep. 938 00:42:07,599 --> 00:42:09,159 (VOICE QUAVERS) Yeah. I mean... 939 00:42:10,719 --> 00:42:12,879 ..you know, I just feel like I've come so far 940 00:42:12,879 --> 00:42:14,879 with, like, my finesse, 941 00:42:14,879 --> 00:42:17,799 and it's just not really there. 942 00:42:18,959 --> 00:42:20,679 Mate, for your sake... 943 00:42:21,839 --> 00:42:23,999 ..I hope this isn't as bad as you're making it out to be. 944 00:42:23,999 --> 00:42:25,519 Me, too. 945 00:42:28,559 --> 00:42:30,079 We'll taste your dish. 946 00:42:51,559 --> 00:42:52,679 Vinnie... 947 00:42:54,919 --> 00:42:56,519 ..this is not your best dish. 948 00:42:56,519 --> 00:42:58,359 Yeah. 949 00:42:58,359 --> 00:43:00,039 You've definitely featured bottarga. 950 00:43:00,999 --> 00:43:04,519 I love these little fried bottarga nuggets. 951 00:43:04,519 --> 00:43:06,359 I just think there's too many of them on the plate. 952 00:43:07,439 --> 00:43:11,759 Your brown butter is beautiful, but it just needs more lemon. 953 00:43:11,759 --> 00:43:15,599 You've got beautiful flavour in that filling. 954 00:43:15,599 --> 00:43:18,639 And the pasta work is nice without being your best. 955 00:43:20,039 --> 00:43:21,359 So... 956 00:43:22,359 --> 00:43:24,399 ..I don't know where this leaves you, mate. 957 00:43:25,479 --> 00:43:27,599 In terms of pasta work, because I think 958 00:43:27,599 --> 00:43:29,239 you are an expert... 959 00:43:30,359 --> 00:43:31,599 ..it's not the greatest. 960 00:43:33,279 --> 00:43:35,879 What was clever is not using cream 961 00:43:35,879 --> 00:43:38,039 but to keep the brown butter. 962 00:43:39,559 --> 00:43:42,919 This is unapologetically bottarga-forward, 963 00:43:42,919 --> 00:43:45,439 but it's not a balanced dish. 964 00:43:46,759 --> 00:43:48,159 We'll just have to see where this one lands you. 965 00:43:48,159 --> 00:43:49,759 Thank you. Good luck, Vinnie. 966 00:43:49,759 --> 00:43:51,639 Thank you. (APPLAUSE) 967 00:44:01,359 --> 00:44:04,479 Today was all about getting those creative juices flowing. 968 00:44:06,559 --> 00:44:08,479 We handed you unique ingredients 969 00:44:08,479 --> 00:44:10,959 from all corners of the globe. 970 00:44:12,679 --> 00:44:15,479 Despite stepping into unfamiliar territory, 971 00:44:15,479 --> 00:44:17,879 some of you absolutely amazed us. 972 00:44:19,999 --> 00:44:21,359 Alyona... 973 00:44:22,399 --> 00:44:24,359 ..as soon as your bowl hit the table, 974 00:44:24,359 --> 00:44:25,999 we were transported. 975 00:44:25,999 --> 00:44:29,039 Your use of juniper berry in the ice-cream was exquisite. 976 00:44:29,039 --> 00:44:31,679 The whole dish, simply divine. 977 00:44:32,959 --> 00:44:34,359 Pat... 978 00:44:35,719 --> 00:44:38,639 ..your Juniper Roo could not have been more perfect. 979 00:44:41,199 --> 00:44:43,159 Two incredible dishes. 980 00:44:45,079 --> 00:44:48,519 The winner of the $10,000 voucher... 981 00:44:50,599 --> 00:44:51,959 ..is... 982 00:44:54,119 --> 00:44:55,679 ..Pat! 983 00:44:55,679 --> 00:44:57,439 (CHEERING AND APPLAUSE) 984 00:45:00,599 --> 00:45:02,079 Whoo-hoo! 985 00:45:02,079 --> 00:45:03,359 Outrageous. 986 00:45:03,359 --> 00:45:05,399 I have been very lucky to win some prizes 987 00:45:05,399 --> 00:45:06,639 in the MasterChef kitchen, 988 00:45:06,639 --> 00:45:09,599 but $10,000 from Trafalgar is just nuts. 989 00:45:09,599 --> 00:45:11,119 Gonna have to get Frankie to the post office 990 00:45:11,119 --> 00:45:12,679 to get herself a passport, 991 00:45:12,679 --> 00:45:14,679 because, you know, we're going on a family holiday. 992 00:45:14,679 --> 00:45:16,639 Well done, Pat. Thank you. 993 00:45:16,639 --> 00:45:17,999 You are cleaning up in here! 994 00:45:17,999 --> 00:45:19,839 (LAUGHTER) 995 00:45:21,759 --> 00:45:23,599 With some lesser known ingredients 996 00:45:23,599 --> 00:45:24,799 from around the world, 997 00:45:24,799 --> 00:45:27,199 you had your work cut out for you today. 998 00:45:27,199 --> 00:45:29,719 We weren't just looking for a top dish - 999 00:45:29,719 --> 00:45:33,279 we were also looking for a bottom dish to send home. 1000 00:45:35,119 --> 00:45:37,119 If I call your name, please step forward. 1001 00:45:40,919 --> 00:45:42,279 Vinnie. 1002 00:45:43,679 --> 00:45:45,799 You knew this wasn't your best dish. 1003 00:45:45,799 --> 00:45:47,559 We could taste the bottarga. 1004 00:45:47,559 --> 00:45:49,239 However, the dish lacked balance. 1005 00:45:51,839 --> 00:45:52,839 Emily. 1006 00:45:54,639 --> 00:45:56,159 We enjoyed your dish, 1007 00:45:56,159 --> 00:45:58,839 but you needed to feature the banana blossom, 1008 00:45:58,839 --> 00:46:02,039 and that was missing entirely, in flavour and in texture. 1009 00:46:04,759 --> 00:46:05,919 Annabel. 1010 00:46:07,959 --> 00:46:11,119 You brought us a simple but tasty plate of food. 1011 00:46:12,279 --> 00:46:13,599 And at this point in the competition, 1012 00:46:13,599 --> 00:46:15,439 that's something that could send you home. 1013 00:46:21,159 --> 00:46:24,119 Three tasty dishes... 1014 00:46:26,359 --> 00:46:28,799 ..but each of them... 1015 00:46:30,239 --> 00:46:31,319 ..with flaws. 1016 00:46:33,399 --> 00:46:36,879 So, it came down to the flaw 1017 00:46:36,879 --> 00:46:38,959 that we could not overlook. 1018 00:46:42,479 --> 00:46:43,799 I'm sad to say... 1019 00:46:46,959 --> 00:46:48,879 ..you are leaving the competition... 1020 00:46:51,959 --> 00:46:53,199 ..Emily. 1021 00:46:56,519 --> 00:46:57,999 I'm very sorry. 1022 00:47:00,159 --> 00:47:01,479 Oof! 1023 00:47:04,039 --> 00:47:07,439 Emily, it has been a privilege 1024 00:47:07,439 --> 00:47:09,319 and an honour tasting your food, 1025 00:47:09,319 --> 00:47:12,359 here in MasterChef kitchen. Thank you. 1026 00:47:15,359 --> 00:47:17,679 What are you going to take away from this experience? 1027 00:47:17,679 --> 00:47:18,879 Ooh! 1028 00:47:19,999 --> 00:47:23,719 I've learned so much about myself, my resilience, 1029 00:47:23,719 --> 00:47:25,839 um, the fact that there's so much more 1030 00:47:25,839 --> 00:47:29,279 for me to learn, and how quickly I can learn as well. 1031 00:47:29,279 --> 00:47:31,879 And I really thank all of you guys here. 1032 00:47:31,879 --> 00:47:33,519 I feel as though everybody was always willing 1033 00:47:33,519 --> 00:47:35,919 to give me a lot of feedback and teach me. 1034 00:47:35,919 --> 00:47:39,119 And I think there's no other place like MasterChef. 1035 00:47:39,119 --> 00:47:40,599 I had the most fun 1036 00:47:40,599 --> 00:47:42,519 and most epic time of my life, guys. 1037 00:47:46,319 --> 00:47:48,759 I'm afraid to say it's time to say goodbye. 1038 00:47:48,759 --> 00:47:50,759 Thank you so much. Thank you, Emily. 1039 00:47:50,759 --> 00:47:53,319 Bring it in. (APPLAUSE) 1040 00:47:53,319 --> 00:47:55,039 Thanks, dude. Should be super proud, mate. 1041 00:47:55,039 --> 00:47:56,679 Well done. You smashed it. 1042 00:47:56,679 --> 00:47:58,559 I've learnt so much in this journey. 1043 00:47:58,559 --> 00:48:03,079 I really want to take all that I've learnt 1044 00:48:03,079 --> 00:48:05,119 and really apply it to help people. 1045 00:48:05,119 --> 00:48:07,559 Don't give up, yeah? I won't. 1046 00:48:07,559 --> 00:48:10,279 This whole journey has taught me that... 1047 00:48:11,959 --> 00:48:13,039 Ah! 1048 00:48:13,039 --> 00:48:14,759 ..as long as you keep working... 1049 00:48:14,759 --> 00:48:16,239 Oh, crap. 1050 00:48:17,359 --> 00:48:18,639 ..I think I'll get there. 1051 00:48:18,639 --> 00:48:20,399 Yeah, I'm quite confident. 1052 00:48:20,399 --> 00:48:22,639 Give it up for Emily, everybody! 1053 00:48:22,639 --> 00:48:24,519 (CHEERING AND APPLAUSE) 1054 00:48:25,959 --> 00:48:27,359 ANNOUNCER: Tomorrow night... 1055 00:48:27,359 --> 00:48:28,679 (BICYCLE BELL RINGS) 1056 00:48:28,679 --> 00:48:29,879 ..a special delivery... 1057 00:48:29,879 --> 00:48:31,479 (CHEERING AND APPLAUSE) Sorry I'm late! 1058 00:48:31,479 --> 00:48:33,759 ..could lead to immunity. (LAUGHTER) 1059 00:48:33,759 --> 00:48:35,519 We want you to create a dessert 1060 00:48:35,519 --> 00:48:37,039 inspired by the flavour... (EXCLAIMING) 1061 00:48:37,039 --> 00:48:38,359 ..of your ice-cream. 1062 00:48:38,359 --> 00:48:39,599 LUKE: Immunity is up for grabs. 1063 00:48:39,599 --> 00:48:40,799 At this pointy end 1064 00:48:40,799 --> 00:48:41,959 in the competition, 1065 00:48:41,959 --> 00:48:43,759 it's more valuable than ever. 1066 00:48:43,759 --> 00:48:45,399 So, something sweet 1067 00:48:45,399 --> 00:48:47,519 will be their saviour. 1068 00:48:47,519 --> 00:48:49,319 CASPER: Whoa! 1069 00:48:49,319 --> 00:48:50,439 ALYONA: Holy moly! 1070 00:48:50,439 --> 00:48:51,559 Woo! 1071 00:48:51,559 --> 00:48:53,119 I think I might have some stiff competition today. 1072 00:48:59,199 --> 00:49:01,199 Captions by Red Bee Media