1 00:00:01,000 --> 00:00:03,040 ANNOUNCER: Previously, on MasterChef Australia... 2 00:00:03,040 --> 00:00:05,960 Please welcome Sanjeev Kapoor! 3 00:00:05,960 --> 00:00:07,400 (CHEERING AND APPLAUSE) 4 00:00:07,400 --> 00:00:09,720 This guy is like the Gordon Ramsay of India. 5 00:00:09,720 --> 00:00:14,120 He inspired unbelievable creativity. 6 00:00:14,120 --> 00:00:16,200 SANJEEV: This is stunning! 7 00:00:16,200 --> 00:00:19,200 This is what makes MasterChef Australia 8 00:00:19,200 --> 00:00:21,720 the best food show in the world. 9 00:00:21,720 --> 00:00:24,440 And unusual ingredients 10 00:00:24,440 --> 00:00:26,280 from around the globe 11 00:00:26,280 --> 00:00:29,640 won Pat a world holiday. 12 00:00:30,600 --> 00:00:33,120 It's fantastic. ANDY: It is just divine. 13 00:00:33,120 --> 00:00:35,440 Oh! The sauce, Pat. The sauce! 14 00:00:35,440 --> 00:00:37,280 It's so good. 15 00:00:37,280 --> 00:00:41,240 But it also sent Emily home, 16 00:00:41,240 --> 00:00:42,840 and... Please welcome... 17 00:00:42,840 --> 00:00:45,040 ..Sam Aisbett! (CHEERING AND APPLAUSE) 18 00:00:45,040 --> 00:00:46,800 ..his pressure test... 19 00:00:46,800 --> 00:00:48,640 (EXCLAIMING) 20 00:00:48,640 --> 00:00:52,360 ..was the end of the journey for Alyona. 21 00:00:52,360 --> 00:00:55,640 ALYONA: This was one of the best experiences 22 00:00:55,640 --> 00:00:59,600 of my life, and I'm really excited to see 23 00:00:59,600 --> 00:01:01,040 what's going to happen next. 24 00:01:02,080 --> 00:01:03,760 Tonight, 25 00:01:03,760 --> 00:01:05,760 we light up the kitchen... 26 00:01:05,760 --> 00:01:07,320 (EXCLAIMING) 27 00:01:08,840 --> 00:01:11,960 ..as we ignite heat week. 28 00:01:11,960 --> 00:01:13,360 VINNIE: Wahey! Let's go. 29 00:01:29,280 --> 00:01:30,800 PETRO: Get in there. 30 00:01:30,800 --> 00:01:33,520 (LAUGHTER, APPLAUSE, EXCLAIMING) 31 00:01:33,520 --> 00:01:35,240 Morning, guys. 32 00:01:35,240 --> 00:01:37,520 Looking a little spicy. 33 00:01:37,520 --> 00:01:38,920 ANNABEL: That's so cool. It's cool. 34 00:01:38,920 --> 00:01:40,800 Looks spicy. 35 00:01:42,240 --> 00:01:43,800 We're at seven now, 36 00:01:43,800 --> 00:01:46,600 so this is a pretty surreal feeling. 37 00:01:46,600 --> 00:01:48,240 These boxes get better and better. 38 00:01:48,240 --> 00:01:49,440 I know. 39 00:01:49,440 --> 00:01:51,160 I'm just trying to, like, sit with it 40 00:01:51,160 --> 00:01:52,520 and, like, soak it all in, 41 00:01:52,520 --> 00:01:54,880 and just be like, "Wow!" 42 00:01:54,880 --> 00:01:56,720 Last woman standing. 43 00:01:58,200 --> 00:02:00,440 With only seven of you left in the competition, 44 00:02:00,440 --> 00:02:02,880 it is really heating up. 45 00:02:02,880 --> 00:02:04,240 So, it's only fitting... 46 00:02:06,360 --> 00:02:07,520 ..that this... 47 00:02:08,920 --> 00:02:10,560 ..is heat week! 48 00:02:10,560 --> 00:02:13,200 (CHEERING AND APPLAUSE) 49 00:02:14,839 --> 00:02:17,200 Heat week. Heat week. 50 00:02:19,760 --> 00:02:21,920 Each day, the top dish wins immunity, 51 00:02:21,920 --> 00:02:24,359 which means the elimination at the end of the week 52 00:02:24,359 --> 00:02:26,160 will have fewer of you in it... 53 00:02:27,520 --> 00:02:30,360 ..making it so much harder to survive. 54 00:02:31,560 --> 00:02:33,080 Far out. 55 00:02:33,080 --> 00:02:35,520 Last week, I was in the pressure test, 56 00:02:35,520 --> 00:02:38,440 and it almost sent me home. 57 00:02:38,440 --> 00:02:41,079 So, I really need to get immunity today 58 00:02:41,079 --> 00:02:43,320 because the competition is really fierce now. 59 00:02:45,680 --> 00:02:48,280 That's three all-important chances at immunity. 60 00:02:48,280 --> 00:02:50,640 And it all starts... 61 00:02:50,640 --> 00:02:52,480 ..with a flaming mystery box. 62 00:02:52,480 --> 00:02:54,200 Ooh. 63 00:02:54,200 --> 00:02:55,600 AARON: Yes! 64 00:02:57,200 --> 00:02:59,360 This sizzling mystery box 65 00:02:59,360 --> 00:03:03,080 has been set by an all-time MasterChef favourite. 66 00:03:04,200 --> 00:03:06,880 She has built her own food empire... 67 00:03:06,880 --> 00:03:08,920 Ooh, here we go. 68 00:03:08,920 --> 00:03:10,640 ..from what's in your pantry... (GASPS) 69 00:03:10,640 --> 00:03:11,680 ..to the books on your shelf... 70 00:03:11,680 --> 00:03:12,960 Ooh! What? 71 00:03:12,960 --> 00:03:15,080 ..to what you're watching on your phone. 72 00:03:17,560 --> 00:03:18,640 (WHISPERS) Is it Marion? 73 00:03:20,240 --> 00:03:22,400 She's an entrepreneur... (WHISPERS) Marion. 74 00:03:22,400 --> 00:03:23,760 ..TV presenter... 75 00:03:25,280 --> 00:03:27,040 ..food journalist.... 76 00:03:27,040 --> 00:03:29,040 Oh, my God. 77 00:03:29,040 --> 00:03:31,240 ..and one hell of a home cook. 78 00:03:31,240 --> 00:03:32,480 AARON: Sick! 79 00:03:32,480 --> 00:03:35,480 It has been 16 years 80 00:03:35,480 --> 00:03:37,440 since she last walked through those doors. 81 00:03:37,440 --> 00:03:39,360 (WHISTLING) Damn. 82 00:03:39,360 --> 00:03:40,880 Please welcome... 83 00:03:46,120 --> 00:03:49,000 It's Marion Grasby! (CHEERING AND APPLAUSE) 84 00:03:50,200 --> 00:03:52,080 ANNABEL: That's cool. 85 00:03:55,000 --> 00:03:56,480 Look at her in red! 86 00:03:56,480 --> 00:03:57,799 AARON: The all red is sick. 87 00:03:57,799 --> 00:03:58,999 Dressed for the occasion. 88 00:03:58,999 --> 00:04:00,479 (CHEERING) 89 00:04:02,559 --> 00:04:04,279 VINNIE: This is insane, having Marion 90 00:04:04,279 --> 00:04:05,559 in the MasterChef kitchen. 91 00:04:05,559 --> 00:04:06,719 She is an absolute icon. 92 00:04:06,719 --> 00:04:07,999 Hi, guys. 93 00:04:09,039 --> 00:04:10,879 Marion's one of my favourites! 94 00:04:10,879 --> 00:04:12,519 This is so exciting. 95 00:04:12,519 --> 00:04:14,599 She's had one of the most impressive careers, 96 00:04:14,599 --> 00:04:16,519 coming out of MasterChef. 97 00:04:16,519 --> 00:04:18,079 Like, so awesome. 98 00:04:20,359 --> 00:04:22,439 Oh! So exciting! 99 00:04:22,439 --> 00:04:24,519 Oh, she's a legend. Wow. 100 00:04:24,519 --> 00:04:26,279 Oh, I'm so nervous for you guys. 101 00:04:26,279 --> 00:04:28,599 (LAUGHTER) Dammit. 102 00:04:28,599 --> 00:04:30,439 Marion, it's been a minute. 103 00:04:30,439 --> 00:04:32,159 Welcome back. How have you been? 104 00:04:32,159 --> 00:04:34,719 Oh, my goodness, I've been so good. 105 00:04:34,719 --> 00:04:37,279 16 years, Poh, is a long time. 106 00:04:37,279 --> 00:04:38,359 Wild. 107 00:04:38,359 --> 00:04:40,959 I heard rumours that when you left the competition, 108 00:04:40,959 --> 00:04:43,359 it was only, like, within a couple of weeks 109 00:04:43,359 --> 00:04:45,039 that you bought a ticket to Thailand 110 00:04:45,039 --> 00:04:46,319 to start developing your product. 111 00:04:46,319 --> 00:04:47,759 About three...two, three weeks later, 112 00:04:47,759 --> 00:04:49,759 my husband and I had my little recipes 113 00:04:49,759 --> 00:04:51,039 that I stole from my mum... 114 00:04:51,039 --> 00:04:53,079 (LAUGHS) ..and we went to Thailand, 115 00:04:53,079 --> 00:04:54,719 mortgaged our house. 116 00:04:54,719 --> 00:04:56,319 Oh, my God. We put everything into it 117 00:04:56,319 --> 00:04:57,559 because that's what we wanted to do. 118 00:04:57,559 --> 00:05:00,279 And that's why I'm so excited for you guys. 119 00:05:00,279 --> 00:05:01,919 It really is just the beginning, 120 00:05:01,919 --> 00:05:04,039 and there's just so much you can do. 121 00:05:04,039 --> 00:05:06,479 Hearing Marion's achievements, 122 00:05:06,479 --> 00:05:09,079 it's, like, super inspiring. 123 00:05:09,079 --> 00:05:13,039 Just a testament to what could be in store for someone like me. 124 00:05:13,039 --> 00:05:16,159 Marion, you're about to make everybody's day 125 00:05:16,159 --> 00:05:18,879 by, once again, cooking in the MasterChef kitchen. 126 00:05:18,879 --> 00:05:20,639 Yay! 127 00:05:20,639 --> 00:05:21,959 Shall we? POH: I'm so excited! 128 00:05:21,959 --> 00:05:23,079 MARION: Let's do it. 129 00:05:23,079 --> 00:05:25,039 AARON: Getting a masterclass with Marion was amazing. 130 00:05:25,039 --> 00:05:26,039 I'm stoked. 131 00:05:26,039 --> 00:05:27,319 OK. 132 00:05:27,319 --> 00:05:29,039 I actually got goose bumps. 133 00:05:32,159 --> 00:05:35,359 I'm going to show you how I like to use heat from spices 134 00:05:35,359 --> 00:05:38,999 in a savoury dish and a sweet dish. 135 00:05:38,999 --> 00:05:41,119 So, first up, I'm going to make 136 00:05:41,119 --> 00:05:43,479 my steamed Thai green curry gyoza 137 00:05:43,479 --> 00:05:45,279 in a coconut-lime sauce. 138 00:05:46,879 --> 00:05:51,239 So, my filling here has a Thai green curry paste in it. 139 00:05:51,239 --> 00:05:55,199 So, you get that beautiful heat through the filling. 140 00:05:55,199 --> 00:05:58,719 And then, just a classic gyoza fold here. 141 00:05:58,719 --> 00:06:00,079 (WHISPERS) Sick. 142 00:06:00,079 --> 00:06:02,199 Your fingers are like... 143 00:06:02,199 --> 00:06:04,559 Now, all those pleats in the shape of the dumpling 144 00:06:04,559 --> 00:06:07,879 will sort of catch the sauce as you're eating it. 145 00:06:07,879 --> 00:06:09,759 It's not just about aesthetics. 146 00:06:09,759 --> 00:06:11,439 Cute. 147 00:06:11,439 --> 00:06:13,919 So, now, I'm going to steam these for about ten minutes. 148 00:06:15,679 --> 00:06:16,719 Mmm. 149 00:06:16,719 --> 00:06:18,799 Then, we're going to move on to the coconut-lime sauce. 150 00:06:21,280 --> 00:06:24,320 So, this is very loosely based on a Thai soup 151 00:06:24,320 --> 00:06:26,360 called tom kha gai. 152 00:06:26,360 --> 00:06:28,560 Coconut milk 153 00:06:28,560 --> 00:06:31,760 and some water as the base. 154 00:06:31,760 --> 00:06:34,680 Makrut lime leaves, lemongrass. 155 00:06:37,920 --> 00:06:39,560 A little bit of sugar here, as well, 156 00:06:39,560 --> 00:06:41,840 just to balance those flavours. 157 00:06:41,840 --> 00:06:44,719 And some fish sauce. Ooh, yes. 158 00:06:44,719 --> 00:06:47,479 Heat this just until that sugar dissolves, 159 00:06:47,479 --> 00:06:49,479 and then let it cool slightly. 160 00:06:49,479 --> 00:06:51,599 And then, that big hit of lime juice will 161 00:06:51,599 --> 00:06:54,320 really pop in your face. 162 00:06:57,480 --> 00:06:58,760 Perfect. (CHUCKLING) 163 00:06:58,760 --> 00:07:00,360 Start with our dumplings. 164 00:07:02,960 --> 00:07:05,080 PETRO: Oh, that's a nice-looking gyoza. 165 00:07:06,200 --> 00:07:07,760 Ooh, yeah. 166 00:07:07,760 --> 00:07:10,040 LUKE: Yeah, now you're talking. That's the stuff. 167 00:07:10,040 --> 00:07:11,240 Now, ginger. 168 00:07:11,240 --> 00:07:14,000 So, ginger is another ingredient that's going to add more 169 00:07:14,000 --> 00:07:17,240 of that warming kind of earthy heat. 170 00:07:17,240 --> 00:07:18,880 Delicious. 171 00:07:18,880 --> 00:07:22,360 Lime leaves, to sort of mimic the flavour that's in the sauce. 172 00:07:23,480 --> 00:07:25,680 Watching Marion whip up this dish really quickly, 173 00:07:25,680 --> 00:07:30,280 that is, like, delicious, is very inspiring. 174 00:07:30,280 --> 00:07:33,920 And it's got me thinking a lot about some really cool dishes. 175 00:07:33,920 --> 00:07:35,560 And then, crispy chilli oil... PETRO: Oh! 176 00:07:35,560 --> 00:07:37,280 ..which happens to be the one that I make, 177 00:07:37,280 --> 00:07:39,640 so I love it. 178 00:07:39,640 --> 00:07:41,120 ANNABEL: Yum! 179 00:07:41,120 --> 00:07:42,280 CASPER: I'm definitely making 180 00:07:42,280 --> 00:07:44,200 little mental notes I'm going to use for the cook. 181 00:07:44,200 --> 00:07:45,640 And there you have it. 182 00:07:45,640 --> 00:07:48,280 That's my steamed Thai green curry gyoza 183 00:07:48,280 --> 00:07:49,880 in coconut-lime sauce. 184 00:07:49,880 --> 00:07:51,920 (CHEERING AND APPLAUSE) 185 00:07:57,680 --> 00:07:59,000 Now it's time for dessert. 186 00:07:59,000 --> 00:08:01,080 I'm going to be making 187 00:08:01,080 --> 00:08:03,720 a Flaming Hot and Numbing Bombe Alaska. 188 00:08:03,720 --> 00:08:05,440 (EXCLAIMING) 189 00:08:06,760 --> 00:08:08,760 So, the first thing I need to make 190 00:08:08,760 --> 00:08:10,880 is the Hot and Numbing ice-cream. 191 00:08:10,880 --> 00:08:13,800 I have Szechuan peppercorns. 192 00:08:13,800 --> 00:08:16,960 Green will give you this really beautiful citrus flavour. 193 00:08:16,960 --> 00:08:20,800 The red one is more earthy and warming than the green. 194 00:08:20,800 --> 00:08:23,080 POH: (WHISPERS) Wow, she really does layer. 195 00:08:23,080 --> 00:08:24,440 AARON: Wow. 196 00:08:24,440 --> 00:08:25,560 (WHISPERS) Unreal. 197 00:08:25,560 --> 00:08:28,760 MARION: This is Korean gochugaru flakes. 198 00:08:28,760 --> 00:08:30,400 So, I love this for colour. 199 00:08:30,400 --> 00:08:31,560 POH: Looks beautiful. 200 00:08:31,560 --> 00:08:33,120 MARION: And then, I am going to strain it, though, 201 00:08:33,120 --> 00:08:36,800 because we don't want a grainy ice-cream. 202 00:08:36,800 --> 00:08:38,320 It's such a cool colour. Yeah. 203 00:08:38,320 --> 00:08:41,000 So, you can see that colour, there. 204 00:08:41,000 --> 00:08:44,520 And then, I am going to add in some chilli oil, 205 00:08:44,520 --> 00:08:46,840 and then a pinch of salt. 206 00:08:48,960 --> 00:08:51,760 OK, now this goes into my ice-cream machine. 207 00:08:51,760 --> 00:08:53,120 Oh, yum! 208 00:08:53,120 --> 00:08:56,400 Now I've got the beginnings of my Italian meringue. 209 00:08:56,400 --> 00:09:00,680 But I also have some flavour and spice to add to this. 210 00:09:00,680 --> 00:09:04,000 So, this is a yuzu-chilli marmalade. 211 00:09:04,000 --> 00:09:05,120 Look at that. Mmm. 212 00:09:06,240 --> 00:09:09,160 And then, what you end up, here, is with a meringue 213 00:09:09,160 --> 00:09:12,920 that is citrusy and also spicy and warming. 214 00:09:12,920 --> 00:09:14,079 Huh. 215 00:09:15,560 --> 00:09:18,920 So, what I have here is a yuzu-citrus cake, 216 00:09:18,920 --> 00:09:20,280 down the bottom, 217 00:09:20,280 --> 00:09:23,000 and the ice-cream, just moulded and placed on top. 218 00:09:23,000 --> 00:09:24,480 ANNABEL: Wow. 219 00:09:27,560 --> 00:09:30,560 OK. So once you've piped your meringue, 220 00:09:30,560 --> 00:09:31,880 it's now time for the fun bit. 221 00:09:34,000 --> 00:09:36,120 So, we have some spiced rum. 222 00:09:37,720 --> 00:09:39,480 OK, time to light. 223 00:09:40,640 --> 00:09:42,120 Ooh! (CHEERING) 224 00:09:42,120 --> 00:09:44,800 Let's go. And a little bit of salt. 225 00:09:44,800 --> 00:09:46,120 Ooh! 226 00:09:46,120 --> 00:09:47,560 (MOUTHS SILENTLY) 227 00:09:47,560 --> 00:09:49,880 When Marion puts a pinch of salt in the alcohol 228 00:09:49,880 --> 00:09:53,120 to make this flame turn this really bright orange, 229 00:09:53,120 --> 00:09:54,680 I feel like I'm back at school when, you know, 230 00:09:54,680 --> 00:09:56,920 your science teacher's got, like, little bottles 231 00:09:56,920 --> 00:09:58,400 of different elements, and you spray it on the flame, 232 00:09:58,400 --> 00:09:59,440 change its colour. 233 00:09:59,440 --> 00:10:00,920 That's sick. (CHUCKLES) 234 00:10:00,920 --> 00:10:02,360 And... 235 00:10:04,120 --> 00:10:07,160 (EXCLAIMING) 236 00:10:07,160 --> 00:10:09,360 So, the key is to kind of get it toasty on the outside 237 00:10:09,360 --> 00:10:12,000 without melting that ice-cream through the middle. 238 00:10:17,160 --> 00:10:18,520 See, Annabel? 239 00:10:18,520 --> 00:10:19,880 (LAUGHTER) 240 00:10:19,880 --> 00:10:22,320 Ah, yes, my take on a Bombe Alaska 241 00:10:22,320 --> 00:10:24,600 was actually just a puddle of melted ice-cream. 242 00:10:24,600 --> 00:10:26,520 CONTESTANTS: Ooh! 243 00:10:27,600 --> 00:10:29,720 I would have loved to have watched this demonstration, 244 00:10:29,720 --> 00:10:32,120 you know, right before the connoisseur challenge. 245 00:10:32,120 --> 00:10:34,520 I would have been way more clear on what to do. 246 00:10:34,520 --> 00:10:37,000 And that is my Hot and Numbing Bombe Alaska. 247 00:10:37,000 --> 00:10:39,040 (CHEERING AND APPLAUSE) 248 00:10:42,160 --> 00:10:44,080 Do you want a taste? CONTESTANTS: Yes. 249 00:10:44,080 --> 00:10:45,600 Come on up! 250 00:10:45,600 --> 00:10:47,280 PETRO: (LAUGHS) Yeah! 251 00:10:47,280 --> 00:10:49,040 Yes! VINNIE: Yes, mate. 252 00:10:49,040 --> 00:10:50,640 LUKE: Cheers, brother. 253 00:10:50,640 --> 00:10:52,400 ANNABEL: Tasting all the different layers 254 00:10:52,400 --> 00:10:54,320 of the heat in these dumplings, 255 00:10:54,320 --> 00:10:57,960 that coconut sauce is so fragrant. Like, so yummy! 256 00:10:57,960 --> 00:11:01,320 Make sure you get some meringue and cake and ice-cream. 257 00:11:01,320 --> 00:11:02,800 I love how it's...set. 258 00:11:02,800 --> 00:11:04,720 And then, this Hot and Numbing ice-cream 259 00:11:04,720 --> 00:11:06,120 kind of gets the cogs ticking in your brain. 260 00:11:06,120 --> 00:11:07,760 Mmm! Peppery and spicy. 261 00:11:07,760 --> 00:11:10,280 And it's got that Szechuan numbing feeling, 262 00:11:10,280 --> 00:11:11,720 but then, the ice-cream's really cold. 263 00:11:11,720 --> 00:11:13,320 It's really complex and balanced. 264 00:11:13,320 --> 00:11:15,760 It's really inspiring, and it really gets 265 00:11:15,760 --> 00:11:16,960 the creative juices flowing. 266 00:11:16,960 --> 00:11:20,000 So, why don't you head back to your benches now? 267 00:11:20,000 --> 00:11:21,040 PAT: Here we go. 268 00:11:22,040 --> 00:11:24,560 Hey, here we go. 269 00:11:25,600 --> 00:11:26,800 After that demonstration, 270 00:11:26,800 --> 00:11:28,760 I've got a pretty good feeling that we're going 271 00:11:28,760 --> 00:11:31,360 to see some of those ingredients under our mystery box. 272 00:11:31,360 --> 00:11:33,400 I'm really hoping to see the red 273 00:11:33,400 --> 00:11:35,720 and the green Szechuan peppercorn under there. 274 00:11:37,080 --> 00:11:39,800 You can lift your lids now. 275 00:11:42,160 --> 00:11:43,960 (EXCLAIMING) 276 00:11:45,360 --> 00:11:46,520 Whoa! Wow. 277 00:11:46,520 --> 00:11:47,760 Oh! 278 00:11:47,760 --> 00:11:49,160 OK. 279 00:11:49,160 --> 00:11:50,360 ANNABEL: Where did this guy come from? 280 00:11:50,360 --> 00:11:52,000 LUKE: Ooh-la-la! Very cool. 281 00:11:52,000 --> 00:11:53,920 Oh, wow! 282 00:11:53,920 --> 00:11:55,280 So, you've got pork belly... 283 00:11:55,280 --> 00:11:56,800 Really nice. 284 00:11:56,800 --> 00:11:59,600 ..silken tofu... OK. Silken tofu. 285 00:11:59,600 --> 00:12:01,680 ..pumpkin... Pumpkin. 286 00:12:01,680 --> 00:12:03,120 Kangkong. Stunning. 287 00:12:03,120 --> 00:12:05,440 There's also some Thai basil in there as well. 288 00:12:05,440 --> 00:12:07,040 OK. Not bad. 289 00:12:07,040 --> 00:12:08,400 There's shiitake mushrooms. 290 00:12:08,400 --> 00:12:09,960 (CHUCKLES) Limes. 291 00:12:11,040 --> 00:12:14,320 Then, some of your heat and warmth ingredients - 292 00:12:14,320 --> 00:12:16,560 there's ginger... Ginger. 293 00:12:17,760 --> 00:12:20,000 ..green Szechuan peppercorns and the red 294 00:12:20,000 --> 00:12:21,720 so you can have a play with those. 295 00:12:21,720 --> 00:12:24,160 Oh, wow! Some Thai chilli powder as well. 296 00:12:25,280 --> 00:12:26,560 One tip - 297 00:12:26,560 --> 00:12:28,240 try the chilli powder before you start using it 298 00:12:28,240 --> 00:12:30,480 so you know exactly how hot it is. 299 00:12:30,480 --> 00:12:32,800 There's also soy sauce... Is that gochujang? 300 00:12:32,800 --> 00:12:33,880 ..and gochujang as well. 301 00:12:33,880 --> 00:12:35,520 PAT: Oh-ho-ho! Gochujang! 302 00:12:35,520 --> 00:12:37,000 MARION: And then, finally, 303 00:12:37,000 --> 00:12:39,160 one of my favourite ingredients, 304 00:12:39,160 --> 00:12:41,520 my Crispy Chilli Oil. 305 00:12:41,520 --> 00:12:43,320 Oh, yes! 306 00:12:43,320 --> 00:12:44,720 Flavour Bomb Central. 307 00:12:44,720 --> 00:12:48,640 Like, this is all very exciting ingredients to work with. 308 00:12:48,640 --> 00:12:50,960 There's 75 minutes on the clock. 309 00:12:52,400 --> 00:12:55,160 You can cook anything you like, sweet or savoury... 310 00:12:57,080 --> 00:12:59,960 ..but it must have a spicy kick to it. 311 00:12:59,960 --> 00:13:02,560 You need to use at least one of the ingredients 312 00:13:02,560 --> 00:13:04,480 that Marion's selected for her mystery box. 313 00:13:06,040 --> 00:13:07,920 You also have pantry staples under your bench 314 00:13:07,920 --> 00:13:09,080 to help you out. 315 00:13:09,080 --> 00:13:11,240 The best dish at the end of the day 316 00:13:11,240 --> 00:13:12,960 will win immunity, 317 00:13:12,960 --> 00:13:16,920 which means a fast track to the top six. 318 00:13:16,920 --> 00:13:18,240 It's a big deal. 319 00:13:20,440 --> 00:13:22,480 Marion, any final words of wisdom? 320 00:13:23,600 --> 00:13:26,160 I think, think about the layers of flavour - 321 00:13:26,160 --> 00:13:29,080 not just the heat that will smack you in the face, 322 00:13:29,080 --> 00:13:30,840 but what is it that will bring 323 00:13:30,840 --> 00:13:34,320 the most harmony to your dish and make it really beautiful? 324 00:13:34,320 --> 00:13:37,080 Good luck. Your time starts now. 325 00:13:37,080 --> 00:13:38,800 (CHEERING AND APPLAUSE) 326 00:13:45,800 --> 00:13:47,160 PETRO: Opa! 327 00:13:47,160 --> 00:13:48,600 LUKE: Come on, boy. Sorry! 328 00:13:48,600 --> 00:13:49,720 Heat week! 329 00:13:49,720 --> 00:13:52,200 Pretty happy. I love eating and cooking with chillies. 330 00:13:52,200 --> 00:13:53,440 Come on, boy! Yes, boy. 331 00:13:53,440 --> 00:13:54,880 At work, we've got the Chilli Club. 332 00:13:54,880 --> 00:13:57,080 So, once a quarter, everyone brings a dish in. 333 00:13:57,080 --> 00:13:59,120 The only rule is it has to have chilli in it. 334 00:13:59,120 --> 00:14:01,680 So, this challenge is right up my alley. 335 00:14:01,680 --> 00:14:02,920 I'm loving this mystery box. 336 00:14:02,920 --> 00:14:04,800 It's got a lot of flavours that I love to cook with. 337 00:14:04,800 --> 00:14:06,280 So, gonna have a bit of fun today. 338 00:14:06,280 --> 00:14:07,640 OK. 339 00:14:09,080 --> 00:14:10,440 Kind of scary, this box. 340 00:14:12,160 --> 00:14:13,760 Mystery boxes, usually, I lift the lid, 341 00:14:13,760 --> 00:14:16,120 and, like, immediately, I'm drawn to a certain 342 00:14:16,120 --> 00:14:17,800 few ingredients, and I'm just like, "Bang!" 343 00:14:17,800 --> 00:14:19,200 A dish comes to mind. 344 00:14:19,200 --> 00:14:21,120 Hmm... 345 00:14:22,200 --> 00:14:24,520 Today is not quite the same. 346 00:14:26,160 --> 00:14:28,040 What am I doing? 347 00:14:28,040 --> 00:14:30,320 I'm finding it really, really hard to build a dish 348 00:14:30,320 --> 00:14:31,720 in my mind that I'm like, 349 00:14:31,720 --> 00:14:33,880 "Hell, yeah, I feel really good about this." 350 00:14:33,880 --> 00:14:35,440 Mmm... 351 00:14:39,280 --> 00:14:42,160 Is the mystery box bringing back any bad memories for you? 352 00:14:43,400 --> 00:14:45,200 I loved it, I personally loved it. 353 00:14:45,200 --> 00:14:46,360 Did you like it? 354 00:14:46,360 --> 00:14:50,960 I...I probably found mystery boxes more scary. 355 00:14:52,800 --> 00:14:54,560 But I think what it does do, 356 00:14:54,560 --> 00:14:58,120 it brings into very, like, pure focus... 357 00:14:58,120 --> 00:14:59,600 Yes! ..everyone's skills. 358 00:14:59,600 --> 00:15:00,840 Yes. Because you don't have that, 359 00:15:00,840 --> 00:15:03,240 "Oh, I've made a mistake. I can get something else." 360 00:15:03,240 --> 00:15:05,200 It's also a really good opportunity for them 361 00:15:05,200 --> 00:15:06,560 to just go outside of their comfort zone. 362 00:15:06,560 --> 00:15:07,560 Mmm... 363 00:15:07,560 --> 00:15:09,960 Let's hope we see some of that adventurousness today. 364 00:15:09,960 --> 00:15:11,600 Yeah, I hope so. 365 00:15:13,880 --> 00:15:15,600 PAT: Today, I'm going to be making 366 00:15:15,600 --> 00:15:18,560 a hot and sour pork soup. 367 00:15:18,560 --> 00:15:20,240 I've got my pork bones, 368 00:15:20,240 --> 00:15:21,840 some ginger, peppercorns, 369 00:15:21,840 --> 00:15:23,760 stalks from the Thai basil in there, 370 00:15:23,760 --> 00:15:26,360 stalks from the spinach, some shiitake mushrooms, 371 00:15:26,360 --> 00:15:28,480 some soy sauce and the chilli powder, 372 00:15:28,480 --> 00:15:32,000 and just let that bubble away to let those flavours develop. 373 00:15:32,000 --> 00:15:33,320 Hello, Pat. Hello, Andy. 374 00:15:33,320 --> 00:15:34,440 Hello, Poh. Hey, Pat. 375 00:15:34,440 --> 00:15:35,800 ANDY AND POH: Ooh! How are we going? 376 00:15:35,800 --> 00:15:37,560 Ooh-ho-ho! That looks good. 377 00:15:37,560 --> 00:15:39,160 It does look good. Thank you. 378 00:15:39,160 --> 00:15:40,520 I'm just gonna say it. What is it? 379 00:15:40,520 --> 00:15:42,080 I'm inspired by a dinner we had out the other night. 380 00:15:42,080 --> 00:15:44,160 Went to a Thai restaurant, and it was pork-bone soup. 381 00:15:44,160 --> 00:15:45,680 Oh! I was out with Emily. 382 00:15:45,680 --> 00:15:46,800 Yeah. She was like, 383 00:15:46,800 --> 00:15:48,480 "We have to get it!" I was like, "Righto." 384 00:15:48,480 --> 00:15:49,840 And I got it, and it was incredible. 385 00:15:49,840 --> 00:15:51,600 So, I'm gonna do a hot and sour pork broth... 386 00:15:51,600 --> 00:15:53,240 Yeah. ..with a sweet, glazed 387 00:15:53,240 --> 00:15:54,480 barbecued pork belly 388 00:15:54,480 --> 00:15:55,880 and some noodles. Yep. 389 00:15:55,880 --> 00:15:57,280 Early on, I got my pork belly on. 390 00:15:57,280 --> 00:15:59,080 It's going to take about half an hour, at least, 391 00:15:59,080 --> 00:16:00,480 in the pressure cooker, and I'll put my broth on 392 00:16:00,480 --> 00:16:02,080 nice and early because it's going 393 00:16:02,080 --> 00:16:03,520 to take a while to develop those flavours. 394 00:16:03,520 --> 00:16:05,040 And now, I'm moving on to my noodles now. 395 00:16:05,040 --> 00:16:06,600 So, I'm gonna have a sour and hot broth, 396 00:16:06,600 --> 00:16:08,920 and then a sweet and hot pork belly glaze. 397 00:16:08,920 --> 00:16:10,600 So, you'll get sweetness, then sourness, 398 00:16:10,600 --> 00:16:12,600 but constantly having a bit of spice there. 399 00:16:12,600 --> 00:16:14,040 So, that's the aim. 400 00:16:14,040 --> 00:16:15,880 I am sold, I don't know about you. 401 00:16:15,880 --> 00:16:17,960 I really think that, yes, the pork belly, 402 00:16:17,960 --> 00:16:19,200 I back you on that. Yep. 403 00:16:19,200 --> 00:16:20,840 But this broth is where I really want you 404 00:16:20,840 --> 00:16:22,000 to focus your attention... Yes, yep. 405 00:16:22,000 --> 00:16:23,720 ..because the balance, like... 406 00:16:23,720 --> 00:16:25,400 Mate, cooking for Marion Grasby. 407 00:16:25,400 --> 00:16:26,400 Yeah, I know. Yeah. I know. 408 00:16:26,400 --> 00:16:28,560 Right? A Thai-style broth. Yeah. 409 00:16:28,560 --> 00:16:30,120 I'm conscious of... With noodles, it's going 410 00:16:30,120 --> 00:16:31,640 to dilute everything a bit as well. 411 00:16:31,640 --> 00:16:33,000 Mate, we are all ears on this dish. 412 00:16:33,000 --> 00:16:34,360 Alright. Yeah. 413 00:16:34,360 --> 00:16:35,840 You've just got to bring it home, because, mate, 414 00:16:35,840 --> 00:16:37,040 immunity, top six. I know. 415 00:16:37,040 --> 00:16:38,240 How bloody good could that be? 416 00:16:38,240 --> 00:16:39,720 'Cause you haven't won enough things. 417 00:16:39,720 --> 00:16:42,160 Good luck, Pat. Well, he's not gonna try today 418 00:16:42,160 --> 00:16:43,960 'cause there's no prize on the line. 419 00:16:43,960 --> 00:16:45,400 (LAUGHTER) 420 00:16:45,400 --> 00:16:47,200 There's no cheque, no fridges. Yeah. 421 00:16:49,600 --> 00:16:51,040 AARON: That's it. Have it all here. 422 00:16:51,040 --> 00:16:52,800 I'm loving the idea of heat week. 423 00:16:52,800 --> 00:16:54,360 I love a chilli. 424 00:16:54,360 --> 00:16:55,480 I'm super keen to give it a... 425 00:16:55,480 --> 00:16:56,800 like, you know, a red-hot crack, 426 00:16:56,800 --> 00:16:59,560 especially for, you know, top dish. 427 00:16:59,560 --> 00:17:00,680 Nice. 428 00:17:00,680 --> 00:17:02,720 This is definitely playing in my ballpark. 429 00:17:02,720 --> 00:17:04,880 I started eating chillies when I was about three. 430 00:17:06,120 --> 00:17:08,080 I literally have a photo of me 431 00:17:08,080 --> 00:17:09,920 and my dad, and the way that he used to feed me, 432 00:17:09,920 --> 00:17:12,720 because I would try to steal food off his plate 433 00:17:12,720 --> 00:17:13,840 because I knew it was spicy. 434 00:17:13,840 --> 00:17:15,480 So, he had to hold me between his legs 435 00:17:15,480 --> 00:17:17,080 so I wouldn't reach out and grab his food. 436 00:17:17,080 --> 00:17:18,360 And he'd eat his food 437 00:17:18,360 --> 00:17:19,920 and give me a bite every now and again. 438 00:17:19,920 --> 00:17:21,000 So... (LAUGHS) 439 00:17:21,000 --> 00:17:22,480 I love all the Asian flavours and aromats. 440 00:17:22,480 --> 00:17:24,079 You know, it's what I grew up with. 441 00:17:24,079 --> 00:17:25,760 I could make it easy for myself, 442 00:17:25,760 --> 00:17:27,400 make something Malaysian, 443 00:17:27,400 --> 00:17:29,600 but because only one person wins immunity, 444 00:17:29,600 --> 00:17:30,800 you've got to go big. 445 00:17:30,800 --> 00:17:32,640 I want to show a bit of style and flair. 446 00:17:32,640 --> 00:17:34,280 What else do I need? 447 00:17:34,280 --> 00:17:36,920 I want to go down a bit of a fusion route. 448 00:17:36,920 --> 00:17:38,920 Now. This is for later. 449 00:17:40,760 --> 00:17:42,720 Hey, Aaron. Hey, what's going on? 450 00:17:42,720 --> 00:17:44,320 Hi. You're using the pork? 451 00:17:44,320 --> 00:17:46,080 I'm using the pork. And what are you making? 452 00:17:46,080 --> 00:17:48,880 I'm trying to make a braised pork 453 00:17:48,880 --> 00:17:51,600 and stir fried kangkong-filled tortellini, 454 00:17:51,600 --> 00:17:56,240 sitting on top of a spicy, whipped silken tofu sauce. 455 00:17:56,240 --> 00:17:58,000 I want to make, like, a tuile that sits on top as well. 456 00:18:01,200 --> 00:18:02,400 OK. OK. 457 00:18:02,400 --> 00:18:04,040 A lot to do. So it's going to look 458 00:18:04,040 --> 00:18:06,240 vaguely Italian, but just be Asian Flavour Central. 459 00:18:06,240 --> 00:18:08,120 Yeah. Yeah, yeah. So, I want... It's kind of right up my alley, 460 00:18:08,120 --> 00:18:09,560 I have to say. I love it - it is! 461 00:18:09,560 --> 00:18:11,000 ..do a fusion-y sort of situation. 462 00:18:11,000 --> 00:18:12,040 It is right up your alley. Yeah. 463 00:18:12,040 --> 00:18:14,560 I've got my pork belly on. Got to roll out my pasta still. 464 00:18:14,560 --> 00:18:16,560 That will be for a little bit later. 465 00:18:16,560 --> 00:18:17,840 On face value alone, 466 00:18:17,840 --> 00:18:20,280 I think this sounds like it's definitely in the running 467 00:18:20,280 --> 00:18:21,440 for a top dish. It does. 468 00:18:21,440 --> 00:18:23,000 In terms of concept. Yep. 469 00:18:23,000 --> 00:18:25,080 Also sounds very complex. It is. 470 00:18:25,080 --> 00:18:27,920 So, there's the danger of it tipping over the other side. 471 00:18:27,920 --> 00:18:29,120 Yeah. Uh... 472 00:18:29,120 --> 00:18:30,880 Hopefully, I can land in that sweet spot today. 473 00:18:30,880 --> 00:18:32,600 I think you can do it, Aaron. 474 00:18:32,600 --> 00:18:33,960 And if you can, 475 00:18:33,960 --> 00:18:35,520 top six is yours. 476 00:18:35,520 --> 00:18:36,760 Fingers crossed. (LAUGHS) 477 00:18:36,760 --> 00:18:38,120 Good luck. Thank you. 478 00:18:39,760 --> 00:18:41,280 I want that immunity so bad. 479 00:18:41,280 --> 00:18:42,480 The way I'm gonna make this work 480 00:18:42,480 --> 00:18:44,560 is just really trying to focus on each individual element, 481 00:18:44,560 --> 00:18:46,400 and then marrying them all together 482 00:18:46,400 --> 00:18:47,800 and balancing them as I go. 483 00:18:47,800 --> 00:18:50,480 Hopefully, the fusion IS fusion and not confusion. 484 00:18:53,520 --> 00:18:55,720 You got to spice things up today. 485 00:18:55,720 --> 00:18:57,040 60 minutes to go! 486 00:19:04,200 --> 00:19:06,360 I feel good, 487 00:19:06,360 --> 00:19:08,120 although I'm not super familiar 488 00:19:08,120 --> 00:19:11,600 with a lot of these ingredients together. 489 00:19:11,600 --> 00:19:13,120 Oh, it's starting to smell good already. 490 00:19:13,120 --> 00:19:14,640 It smells amazing. POH: It does. 491 00:19:14,640 --> 00:19:18,600 I really look up to Marion, and I think she's amazing, 492 00:19:18,600 --> 00:19:19,640 but... 493 00:19:19,640 --> 00:19:21,360 Oh, no. 494 00:19:21,360 --> 00:19:23,440 I'm a little worried about what dish I'm going 495 00:19:23,440 --> 00:19:25,120 to end up getting up. 496 00:19:25,120 --> 00:19:27,040 I want to do something, like, fun 497 00:19:27,040 --> 00:19:29,280 that, like, stands out from the rest. 498 00:19:29,280 --> 00:19:32,120 I don't have a super, super clear idea yet. 499 00:19:32,120 --> 00:19:33,880 Oh. What do you have in mind? 500 00:19:33,880 --> 00:19:34,960 Um... 501 00:19:36,280 --> 00:19:37,800 Um... 502 00:19:37,800 --> 00:19:40,880 I'm going to do pumpkin and mushroom skewers 503 00:19:40,880 --> 00:19:43,920 on the hibachi with, like, a Szechuan-soy glaze, 504 00:19:43,920 --> 00:19:46,600 and do, like, a whipped gochujang tofu on the bottom. 505 00:19:46,600 --> 00:19:48,280 Nice. I don't know. 506 00:19:49,720 --> 00:19:52,240 I think this dish is definitely not something 507 00:19:52,240 --> 00:19:54,240 that I feel really confident about. 508 00:19:54,240 --> 00:19:55,640 I think my heart's not in it. 509 00:19:55,640 --> 00:19:57,560 I'm just trying to get a dish up on the plate. 510 00:19:57,560 --> 00:19:58,920 This is off. 511 00:19:58,920 --> 00:20:00,160 Anyway. 512 00:20:00,160 --> 00:20:01,640 That's a bit scary! 513 00:20:03,560 --> 00:20:05,200 I'm really struggling with this. 514 00:20:12,360 --> 00:20:14,880 ANDY: Keep those creative juices flowing 515 00:20:14,880 --> 00:20:16,880 because you've only got 50 minutes to go! 516 00:20:16,880 --> 00:20:18,280 (CHEERING AND APPLAUSE) 517 00:20:21,680 --> 00:20:23,760 Forgot how much clapping there was. 518 00:20:23,760 --> 00:20:25,280 There's so much clapping. 519 00:20:25,280 --> 00:20:26,720 My whole hands are calloused. 520 00:20:29,400 --> 00:20:30,880 VINNIE: How are you going, Casper? 521 00:20:30,880 --> 00:20:32,160 CASPER: Good. 522 00:20:32,160 --> 00:20:33,880 I'm so excited for a mystery box. 523 00:20:33,880 --> 00:20:36,560 They're, like, my favourite thing to do in this competition. 524 00:20:36,560 --> 00:20:39,240 I've gotten a top dish in four mystery boxes so far. 525 00:20:39,240 --> 00:20:40,640 Far out. 526 00:20:40,640 --> 00:20:43,040 So, it's great, but it's also a bit of pressure I've probably 527 00:20:43,040 --> 00:20:45,560 put on myself to keep the momentum going, 528 00:20:45,560 --> 00:20:48,280 and I don't want that to weigh me down today. 529 00:20:48,280 --> 00:20:49,760 Casper. Hello. 530 00:20:49,760 --> 00:20:51,040 You are loving this mystery box, aren't you? 531 00:20:51,040 --> 00:20:52,480 Yeah, I am. You look very happy. 532 00:20:52,480 --> 00:20:53,920 Yeah, yeah. Where did you land? 533 00:20:53,920 --> 00:20:55,280 So, I'm gonna do, like, 534 00:20:55,280 --> 00:20:57,040 I guess a riff on a red braised pork belly, 535 00:20:57,040 --> 00:20:59,760 and then I've got pickled mushrooms done. 536 00:20:59,760 --> 00:21:01,440 And then, on the base... Mmm! 537 00:21:01,440 --> 00:21:03,520 ..I'm gonna do a pumpkin puree. 538 00:21:03,520 --> 00:21:04,760 I want to get a bit of lime in there, 539 00:21:04,760 --> 00:21:06,560 and maybe with some of the chilli oil 540 00:21:06,560 --> 00:21:08,120 to get the heat in there as well. 541 00:21:08,120 --> 00:21:09,320 I like the sound of that. 542 00:21:09,320 --> 00:21:11,160 Are you feeling the pressure, though? 543 00:21:11,160 --> 00:21:12,520 Yeah, I think I am a little bit. 544 00:21:12,520 --> 00:21:14,200 Like, it's at this stage of the competition 545 00:21:14,200 --> 00:21:16,000 where it's, like...kind of can be everyone's game. 546 00:21:16,000 --> 00:21:19,160 You never know - you could be that immunity-winning dish. 547 00:21:19,160 --> 00:21:21,000 Oh, so cross our fingers. 548 00:21:21,000 --> 00:21:23,800 The competition is really fierce now. 549 00:21:23,800 --> 00:21:25,800 We're all so well versed in this kitchen 550 00:21:25,800 --> 00:21:27,120 and really experienced. 551 00:21:27,120 --> 00:21:30,280 So, immunity is really something worth fighting for. 552 00:21:30,280 --> 00:21:33,160 So, I want to make sure that I'm tasting every element. 553 00:21:33,160 --> 00:21:34,280 Mmm! 554 00:21:34,280 --> 00:21:36,120 Layering the spices so I can put together 555 00:21:36,120 --> 00:21:37,360 the perfect dish. 556 00:21:37,360 --> 00:21:38,720 My pork belly won't be too far off, 557 00:21:38,720 --> 00:21:40,800 being pressure cooked, so I can really afford 558 00:21:40,800 --> 00:21:42,520 to just take the time with this puree. 559 00:21:42,520 --> 00:21:45,680 Definitely have set a standard for myself for mystery boxes, 560 00:21:45,680 --> 00:21:47,520 but I think I can pull it off, 561 00:21:47,520 --> 00:21:49,160 and I've got the time to do it today. 562 00:21:49,160 --> 00:21:51,360 I think I've got a pretty good shot at immunity. 563 00:21:51,360 --> 00:21:52,440 Yum. 564 00:21:53,760 --> 00:21:55,080 LUKE: You going alright, brother? 565 00:21:55,080 --> 00:21:57,560 Yes, not too bad. Trying to figure it all out. 566 00:21:57,560 --> 00:21:58,600 You? 567 00:21:58,600 --> 00:22:00,000 Yeah, pretty similar. (LAUGHS) 568 00:22:00,000 --> 00:22:02,120 Today's mystery box is a lot of Asian flavours. 569 00:22:02,120 --> 00:22:04,720 I don't have much experience cooking them. 570 00:22:04,720 --> 00:22:07,200 Are shiitakes able to be eaten raw? 571 00:22:07,200 --> 00:22:09,480 So, I'm really going to have to taste as I go 572 00:22:09,480 --> 00:22:11,240 and rely on my instincts 573 00:22:11,240 --> 00:22:14,120 to come up with a cohesive dish. 574 00:22:14,120 --> 00:22:17,720 I will be making Szechuan pork belly. 575 00:22:17,720 --> 00:22:19,080 That's pressure cooked. 576 00:22:19,080 --> 00:22:21,600 And then, I'm gonna cook it on the hibachi. 577 00:22:21,600 --> 00:22:24,840 I'm gonna do tofu sauce at the bottom, 578 00:22:24,840 --> 00:22:27,120 and the rest of it, I'm going to work out as I go. 579 00:22:29,640 --> 00:22:31,120 This is such a fun cook in terms of... 580 00:22:31,120 --> 00:22:33,560 I've got no idea what half of these even do. 581 00:22:33,560 --> 00:22:35,520 This mystery box definitely feels like it's going 582 00:22:35,520 --> 00:22:36,960 to be very hard today. 583 00:22:36,960 --> 00:22:39,120 They want heat. They want spice. 584 00:22:39,120 --> 00:22:41,440 And that's making me a bit worried. 585 00:22:41,440 --> 00:22:43,480 I don't know too many of these ingredients. 586 00:22:43,480 --> 00:22:45,800 I'm not great with spice. 587 00:22:45,800 --> 00:22:48,280 It's gonna be really hard to balance everything going in 588 00:22:48,280 --> 00:22:49,680 and making sure that the dish 589 00:22:49,680 --> 00:22:51,960 isn't just kind of blowing someone's head off. 590 00:22:51,960 --> 00:22:53,520 Definitely keen to have a bit of a play 591 00:22:53,520 --> 00:22:54,960 with the ingredients today, and to see if I can just 592 00:22:54,960 --> 00:22:56,960 get something that's a bit different, 593 00:22:56,960 --> 00:22:58,360 but also has great flavour. 594 00:22:58,360 --> 00:23:00,440 The plan for this dish is to make it quite spicy, 595 00:23:00,440 --> 00:23:02,680 and then tame it with a cool, creamy element, 596 00:23:02,680 --> 00:23:06,080 so it's spicy, but it's also pleasant to eat. 597 00:23:06,080 --> 00:23:07,240 Hey, Luke. Hey, Luke. 598 00:23:07,240 --> 00:23:08,720 Hey, hey! How are you doing? What's going on? 599 00:23:08,720 --> 00:23:10,320 Not much. Do you like spice? 600 00:23:10,320 --> 00:23:12,400 I do love spice, it just doesn't really love me, 601 00:23:12,400 --> 00:23:13,520 I think, is how I describe it. 602 00:23:13,520 --> 00:23:15,080 I feel you, bro. Yes, mate. 603 00:23:15,080 --> 00:23:16,640 I feel you! I feel you! 604 00:23:16,640 --> 00:23:18,480 Trying to find a balance between heat, 605 00:23:18,480 --> 00:23:20,040 but not just going crazy and overpowering the dish. 606 00:23:20,040 --> 00:23:21,840 (CHUCKLES) Righto. What are you gonna do? 607 00:23:21,840 --> 00:23:23,800 That's the plan. I'm thinking the pork in the air fryer. 608 00:23:23,800 --> 00:23:25,920 Get it beautiful - nice, juicy, crispy. 609 00:23:25,920 --> 00:23:27,520 Right. I'm gonna make a glaze 610 00:23:27,520 --> 00:23:30,120 with some of these condiments - the gochujang, the soy. 611 00:23:30,120 --> 00:23:32,880 I then want to use the tofu to make puree on the bottom. 612 00:23:32,880 --> 00:23:35,520 I'm gonna do a roti with the spinach. 613 00:23:35,520 --> 00:23:36,640 OK. Yeah. 614 00:23:36,640 --> 00:23:39,280 I'm hoping to make sure that if I don't put too much 615 00:23:39,280 --> 00:23:42,000 flavouring into the tofu, then it'll counter really well, 616 00:23:42,000 --> 00:23:43,960 and it'll contrast nicely - that's the plan. 617 00:23:43,960 --> 00:23:45,760 OK, OK. Think about this whole dish 618 00:23:45,760 --> 00:23:47,640 and how it's gonna eat together. Yeah, yeah. 619 00:23:47,640 --> 00:23:49,040 Good luck. Thanks, guys. 620 00:23:49,040 --> 00:23:50,120 Good luck, Luke. 621 00:23:50,120 --> 00:23:51,920 622 00:23:51,920 --> 00:23:53,640 (LAUGHS) 623 00:23:53,640 --> 00:23:57,560 Having Marrion here is really, really great. 624 00:23:57,560 --> 00:24:00,040 And also, it being heat week, I love heat. 625 00:24:00,040 --> 00:24:01,600 You know, I love spicy things. 626 00:24:01,600 --> 00:24:03,680 I wear a chilli, so that's one thing. 627 00:24:03,680 --> 00:24:06,040 I definitely feel, at this stage of the competition, 628 00:24:06,040 --> 00:24:08,080 I kind of need to be a bit more creative. 629 00:24:08,080 --> 00:24:09,480 I really want to put up something different 630 00:24:09,480 --> 00:24:11,480 that the judges haven't seen and won't see today. 631 00:24:11,480 --> 00:24:14,280 Today, I'm going to do, like, a bit of a fusion dish, 632 00:24:14,280 --> 00:24:16,320 because these are obviously a bit more Asian ingredients 633 00:24:16,320 --> 00:24:19,000 that we've got, and I kind of really like the spice 634 00:24:19,000 --> 00:24:20,040 that we have. 635 00:24:20,040 --> 00:24:21,520 The Szechuan is really, really interesting to me. 636 00:24:21,520 --> 00:24:22,840 So, today I'm making 637 00:24:22,840 --> 00:24:25,800 spiced pumpkin gnocchi with Szechuan pork sauce. 638 00:24:25,800 --> 00:24:27,600 I'm kind of drawing inspiration 639 00:24:27,600 --> 00:24:29,440 from a cacio e pepe-type of dish, 640 00:24:29,440 --> 00:24:32,200 which is a Roman-style pasta made with peppercorns 641 00:24:32,200 --> 00:24:33,320 and a cheese. 642 00:24:33,320 --> 00:24:35,000 I'm going to use the Szechuan peppercorn 643 00:24:35,000 --> 00:24:37,520 as I would a black peppercorn in my sauce. 644 00:24:37,520 --> 00:24:40,040 I don't have the cheese, but I'm kind of gonna riff on that 645 00:24:40,040 --> 00:24:42,120 and just see where this dish evolves. 646 00:24:42,120 --> 00:24:44,719 Although the elements may 647 00:24:44,719 --> 00:24:48,120 be a little bit different than normal Italian cooking, 648 00:24:48,120 --> 00:24:49,560 they kind of still make sense in my head 649 00:24:49,560 --> 00:24:51,760 because with the Italian, you've got black peppercorns 650 00:24:51,760 --> 00:24:52,920 and you've got Italian basil. 651 00:24:52,920 --> 00:24:54,840 So, they're, like, similar types of ingredients 652 00:24:54,840 --> 00:24:56,360 that I'm using in the same ways. 653 00:24:56,360 --> 00:24:58,800 In order to get some more spice into my dish, 654 00:24:58,800 --> 00:25:00,200 I'm going to use the Thai chilli powder 655 00:25:00,200 --> 00:25:01,240 in my pumpkin gnocchi. 656 00:25:01,240 --> 00:25:02,760 (COUGHS) 657 00:25:02,760 --> 00:25:05,000 I really just need to rely on my intuition 658 00:25:05,000 --> 00:25:06,160 and try my absolute best 659 00:25:06,160 --> 00:25:08,600 to get these flavours balanced properly. 660 00:25:08,600 --> 00:25:09,840 The heat is rising. 661 00:25:09,840 --> 00:25:12,000 You've only got 45 minutes to go! 662 00:25:12,000 --> 00:25:14,040 (APPLAUSE) 663 00:25:15,320 --> 00:25:17,240 (COUGHS) (COUGHS) It really is... 664 00:25:17,240 --> 00:25:19,040 Yeah. (LAUGHS) It's getting in there. 665 00:25:19,040 --> 00:25:20,520 Everyone's gonna start sneezing in a minute. 666 00:25:20,520 --> 00:25:22,240 Clearing the nasal passage. (LAUGHS) 667 00:25:22,240 --> 00:25:23,400 Petro. 668 00:25:23,400 --> 00:25:24,840 Hello, how's it going? Petro. 669 00:25:24,840 --> 00:25:26,120 So, tell us what you're thinking. 670 00:25:26,120 --> 00:25:28,400 (CHUCKLES) What am I thinking? Um... 671 00:25:28,400 --> 00:25:29,960 That didn't sound very confident. 672 00:25:29,960 --> 00:25:32,200 I'm just nervous 'cause I just don't use 673 00:25:32,200 --> 00:25:33,800 these ingredients much. 674 00:25:33,800 --> 00:25:37,280 I'm working through it. I've got pressure-cooked pork belly. 675 00:25:37,280 --> 00:25:38,800 So, I've charred off some ginger, 676 00:25:38,800 --> 00:25:40,040 put that in there. 677 00:25:40,040 --> 00:25:41,400 There's some shiitakes. 678 00:25:41,400 --> 00:25:44,640 I've got some red Szechuan-soy sauce. 679 00:25:44,640 --> 00:25:45,800 All those flavours in there. 680 00:25:45,800 --> 00:25:49,720 And then, I'm going to play around with tofu creams, 681 00:25:49,720 --> 00:25:51,160 uh, with a little bit 682 00:25:51,160 --> 00:25:52,720 of the Crispy Chilli Oil, I think. 683 00:25:52,720 --> 00:25:54,120 I'm wondering... 684 00:25:54,120 --> 00:25:56,000 Because, you know, it's been very popular 685 00:25:56,000 --> 00:25:58,000 to turn this into cream. Mmm. 686 00:25:58,000 --> 00:26:01,040 But once you cream it, it turns into something very rich. 687 00:26:01,040 --> 00:26:02,440 Mmm. And I just want you 688 00:26:02,440 --> 00:26:03,960 to think about that. Yes. 689 00:26:05,480 --> 00:26:07,240 The worry is, pork belly - rich. 690 00:26:07,240 --> 00:26:08,960 The whipped tofu could be rich as well. 691 00:26:08,960 --> 00:26:10,080 Yeah. You know, 692 00:26:10,080 --> 00:26:11,480 and then you've got rich on rich. 693 00:26:11,480 --> 00:26:13,280 I think you just need to look at the ingredients 694 00:26:13,280 --> 00:26:14,720 a little bit more creatively. 695 00:26:14,720 --> 00:26:16,560 Pull them apart, and think about, 696 00:26:16,560 --> 00:26:18,680 "What could this ingredient give to the dish?" 697 00:26:18,680 --> 00:26:19,680 Yeah. You know? 698 00:26:19,680 --> 00:26:21,440 And I feel you can do it. Yeah, so do I. 699 00:26:21,440 --> 00:26:23,240 Yep. Alright. 700 00:26:23,240 --> 00:26:24,640 I'm gonna keep that in mind. Yep. 701 00:26:24,640 --> 00:26:26,240 I'm going to start experimenting. 702 00:26:26,240 --> 00:26:27,520 Good luck. Good luck, Petro. 703 00:26:27,520 --> 00:26:29,000 Thank you so much, guys. 704 00:26:29,000 --> 00:26:31,040 Yeah, it is freaking me out right now. 705 00:26:31,040 --> 00:26:32,520 Got 40 minutes left to figure out 706 00:26:32,520 --> 00:26:34,160 what I'm going to do with this tofu. 707 00:26:37,240 --> 00:26:40,240 I have to push myself to stand out from the pack 708 00:26:40,240 --> 00:26:43,440 and give myself the best shot at immunity today. 709 00:26:49,000 --> 00:26:52,000 Be precise with your spice. 30 minutes to go! 710 00:26:52,000 --> 00:26:54,440 Alright. Er... 711 00:26:54,440 --> 00:26:55,560 Top dish gets immunity, 712 00:26:55,560 --> 00:26:57,640 so I need to figure out 713 00:26:57,640 --> 00:27:00,880 how I'm going to make this tofu element. 714 00:27:00,880 --> 00:27:02,440 I'm trying to do something creative 715 00:27:02,440 --> 00:27:03,840 and outside of my comfort zone. 716 00:27:03,840 --> 00:27:05,000 And it's a mystery box, 717 00:27:05,000 --> 00:27:06,680 so that's what these days are for. 718 00:27:07,880 --> 00:27:09,200 I'm just gonna experiment. 719 00:27:09,200 --> 00:27:11,840 I'm gonna start tasting everything 720 00:27:11,840 --> 00:27:13,720 and see what I can do. 721 00:27:15,360 --> 00:27:17,800 After tasting the silken tofu, 722 00:27:17,800 --> 00:27:20,120 I realise that it's very fresh. 723 00:27:20,120 --> 00:27:22,160 I think the flavours are going to work perfectly, 724 00:27:22,160 --> 00:27:25,280 mixed in with the Thai basil and the water spinach, 725 00:27:25,280 --> 00:27:27,560 in a cooling, refreshing salad. 726 00:27:29,160 --> 00:27:30,600 Oh, yeah. We're in business. 727 00:27:31,600 --> 00:27:33,680 Well, well, well, Marion, tell me, 728 00:27:33,680 --> 00:27:35,920 are there any spice-ific... 729 00:27:35,920 --> 00:27:37,920 (LAUGHS) ..dishes going on? 730 00:27:37,920 --> 00:27:39,400 Tell me - what is going on? 731 00:27:39,400 --> 00:27:43,400 I am very excited about Asian pasta. 732 00:27:43,400 --> 00:27:45,360 Ooh! I love that combination. 733 00:27:45,360 --> 00:27:47,320 And I think we've got a gnocchi going on. 734 00:27:47,320 --> 00:27:48,760 Oh! 735 00:27:48,760 --> 00:27:50,480 And we've got a tortellini going on. 736 00:27:50,480 --> 00:27:52,280 AARON: Stunning. Annabel, 737 00:27:52,280 --> 00:27:54,480 she's going to do a mushroom and pumpkin skewer. 738 00:27:54,480 --> 00:27:55,960 ANNABEL: Oh, my God. 739 00:27:55,960 --> 00:27:58,040 She's excited but not super confident. 740 00:27:58,040 --> 00:27:59,560 (SIGHS) 741 00:27:59,560 --> 00:28:01,920 We do have one dish that we were high-fiving over. 742 00:28:01,920 --> 00:28:03,040 Yes. So, Pat. 743 00:28:03,040 --> 00:28:04,440 OK. 744 00:28:04,440 --> 00:28:05,720 He's doing his beautiful broth. 745 00:28:05,720 --> 00:28:07,400 So, he's got all your goodies in there - 746 00:28:07,400 --> 00:28:08,680 aromatics, the mushrooms. 747 00:28:08,680 --> 00:28:09,880 He's building up a really nice broth. 748 00:28:09,880 --> 00:28:11,800 Hot and sour was what he wanted to bring in the broth. 749 00:28:11,800 --> 00:28:13,560 Hot and sour broth! MARION: Yes! 750 00:28:13,560 --> 00:28:15,120 Yeah. POH: And then noodles. 751 00:28:15,120 --> 00:28:17,040 MARION: Do you know, I think a good broth 752 00:28:17,040 --> 00:28:18,320 is one of those things 753 00:28:18,320 --> 00:28:19,680 that encapsulates everything 754 00:28:19,680 --> 00:28:21,280 that I was saying at the beginning, 755 00:28:21,280 --> 00:28:23,040 which is about layering the flavour. 756 00:28:23,040 --> 00:28:24,320 Yep. If he can achieve that 757 00:28:24,320 --> 00:28:25,720 in the broth, I think that would be magic. 758 00:28:25,720 --> 00:28:28,120 It could be an absolute cracker. 759 00:28:31,000 --> 00:28:32,480 AARON: All the elements for my tortellini filling, 760 00:28:32,480 --> 00:28:34,360 they're on the go. 761 00:28:34,360 --> 00:28:35,600 The kangkong has been sauteed, 762 00:28:35,600 --> 00:28:37,160 pork's in the pressure cooker, 763 00:28:37,160 --> 00:28:40,000 and I've made my silken tofu sauce. 764 00:28:40,000 --> 00:28:43,440 So, the silken tofu sauce will be a creamy element. 765 00:28:44,760 --> 00:28:46,120 So, you get more aromas, 766 00:28:46,120 --> 00:28:48,320 rather than the heat of the chilli oil. 767 00:28:48,320 --> 00:28:50,120 Nice. 768 00:28:50,120 --> 00:28:51,760 There's still a lot to do. 769 00:28:51,760 --> 00:28:53,320 I want my pasta to be really textural, 770 00:28:53,320 --> 00:28:55,240 but also have a really nice colour, 771 00:28:55,240 --> 00:28:56,720 which is why I decided to use the oil 772 00:28:56,720 --> 00:28:58,600 from the chilli oil in the dough itself, 773 00:28:58,600 --> 00:29:00,400 to add a bit more pop. 774 00:29:00,400 --> 00:29:01,960 Nice little kick, actually. 775 00:29:01,960 --> 00:29:04,240 What else do I need? 776 00:29:04,240 --> 00:29:06,480 I really want to take it up a notch, 777 00:29:06,480 --> 00:29:08,280 try to push myself... 778 00:29:09,560 --> 00:29:11,080 ..so I'm making a tuile. 779 00:29:11,080 --> 00:29:12,160 Yeah! 780 00:29:12,160 --> 00:29:14,160 And I want it to look a bit like a coral, 781 00:29:14,160 --> 00:29:16,840 and then have the tuile just covering everything 782 00:29:16,840 --> 00:29:20,200 to add a bit of mystery and crunch to the dish as well. 783 00:29:20,200 --> 00:29:21,640 Oh, yes! 784 00:29:24,400 --> 00:29:26,040 CASPER: That's a big mortar and pestle, mate. 785 00:29:26,040 --> 00:29:27,840 Yeah, well... What's this? Bacon? 786 00:29:27,840 --> 00:29:29,680 Gochujang lardons. 787 00:29:29,680 --> 00:29:31,360 Oh, for your... Yeah, yeah, yum. 788 00:29:31,360 --> 00:29:32,800 Yeah. It's a good idea. 789 00:29:32,800 --> 00:29:35,000 Thanks. Thought of it myself. (BOTH LAUGH) 790 00:29:35,000 --> 00:29:36,560 My gnocchi's boiling, and now 791 00:29:36,560 --> 00:29:38,320 I need to make my Szechuan peppercorns. 792 00:29:38,320 --> 00:29:40,360 I don't have that much experience working 793 00:29:40,360 --> 00:29:41,640 with the Szechuan peppercorn. 794 00:29:41,640 --> 00:29:43,320 But I've been to Japan, and I ate a lot of it there. 795 00:29:43,320 --> 00:29:47,360 I'm going to get those green and red peppercorns into my pan 796 00:29:47,360 --> 00:29:49,640 with my gochujang pork lardons, 797 00:29:49,640 --> 00:29:51,360 my gnocchi and some pasta water. 798 00:29:52,440 --> 00:29:54,480 I need this dish to really pop in flavour, 799 00:29:54,480 --> 00:29:56,320 and it needs to be spicy, 800 00:29:56,320 --> 00:29:59,240 and needs to have that really tingly effect on the tongue 801 00:29:59,240 --> 00:30:01,480 from those Szechuan peppercorns. 802 00:30:01,480 --> 00:30:02,640 Oh! 803 00:30:02,640 --> 00:30:03,960 That is bangin'. 804 00:30:03,960 --> 00:30:06,040 Really, really nice. Szechuan is perfect. 805 00:30:06,040 --> 00:30:07,760 I think it needs a little bit of extra heat, 806 00:30:07,760 --> 00:30:10,160 so I'm gonna add a little bit of that Thai chilli powder. 807 00:30:12,480 --> 00:30:13,920 Um, the puree is looking really good actually. 808 00:30:13,920 --> 00:30:15,320 Yeah, I'm pretty happy with it. 809 00:30:15,320 --> 00:30:16,800 I've also put some limes 810 00:30:16,800 --> 00:30:19,400 and some of the chilli oil in there as well. 811 00:30:19,400 --> 00:30:20,880 Tasting this puree, 812 00:30:20,880 --> 00:30:22,240 I really think it was worth the time. 813 00:30:22,240 --> 00:30:23,680 That out the way. 814 00:30:23,680 --> 00:30:25,680 I'm really happy with how this is coming together. 815 00:30:25,680 --> 00:30:28,920 You get lots of different layers of heat and textures. 816 00:30:28,920 --> 00:30:30,040 Nice. 817 00:30:30,040 --> 00:30:31,720 The pumpkin, the gochujang, the glaze on the pork 818 00:30:31,720 --> 00:30:34,440 has caramelised up really nicely. 819 00:30:34,440 --> 00:30:36,160 But having a look around 820 00:30:36,160 --> 00:30:38,240 at the calibre of the rest of the contestants, 821 00:30:38,240 --> 00:30:40,240 I'm starting to worry 822 00:30:40,240 --> 00:30:42,240 this isn't pushing the boat out far enough today. 823 00:30:42,240 --> 00:30:45,560 They're nice, so we can get those out as well. 824 00:30:45,560 --> 00:30:46,800 Wow. 825 00:30:46,800 --> 00:30:49,520 So, I want to make a real zesty pumpkin-seed salt, 826 00:30:49,520 --> 00:30:51,560 just to give it that extra level of flavour. 827 00:30:51,560 --> 00:30:53,440 Blitz those up with a bit of green Szechuan peppercorn 828 00:30:53,440 --> 00:30:55,480 and some chilli. 829 00:30:55,480 --> 00:30:57,720 So, there's a fair bit of heat in that finishing salt. 830 00:30:59,200 --> 00:31:01,520 Hopefully, that's, like, my edge. 831 00:31:01,520 --> 00:31:04,480 Have your kidlets watched MasterChef? 832 00:31:04,480 --> 00:31:06,880 Your MasterChef? Only just recently. 833 00:31:06,880 --> 00:31:08,880 A lot of kids at school now who... 834 00:31:08,880 --> 00:31:11,640 "Oh, my mum and dad watched your mum and..." 835 00:31:11,640 --> 00:31:13,680 Oh, that's really sweet. Yeah. No, it's cool. 836 00:31:13,680 --> 00:31:15,240 I don't think they really understood. 837 00:31:15,240 --> 00:31:16,880 They just...they just thought all kids get fed this well. 838 00:31:16,880 --> 00:31:18,040 Always. Yeah. 839 00:31:18,040 --> 00:31:19,440 They're like, "Doesn't everyone have boxes 840 00:31:19,440 --> 00:31:21,920 "on the supermarket shelves?" Exactly. 841 00:31:21,920 --> 00:31:24,160 We should be right. Feeling pretty good. 842 00:31:24,160 --> 00:31:26,240 Just getting every last bit of lime juice 843 00:31:26,240 --> 00:31:27,240 out of these limes 844 00:31:27,240 --> 00:31:29,320 because I'll need every bit of it for my soup. 845 00:31:29,320 --> 00:31:32,160 The broth is the star of the hot and sour soup. 846 00:31:32,160 --> 00:31:34,000 So, if I don't nail this broth, 847 00:31:34,000 --> 00:31:36,360 I'm in with no hope of getting top dish today. 848 00:31:36,360 --> 00:31:38,000 (COUGHS, SPUTTERS) Hot! 849 00:31:38,000 --> 00:31:39,480 (LAUGHS) It's hot! 850 00:31:39,480 --> 00:31:40,680 (CHUCKLES) 851 00:31:40,680 --> 00:31:43,200 So, the broth has been simmering now 45 minutes. 852 00:31:43,200 --> 00:31:45,360 So, it's extracted all the flavour out of everything 853 00:31:45,360 --> 00:31:46,400 that's in the pot. 854 00:31:46,400 --> 00:31:48,640 I just need to now balance it with the citrus. 855 00:31:48,640 --> 00:31:51,120 I'm going to make it more powerful than I normally would, 856 00:31:51,120 --> 00:31:53,040 because once it's got the noodles in the dish, 857 00:31:53,040 --> 00:31:55,080 that will dilute the flavour a little bit. 858 00:31:55,080 --> 00:31:57,160 It's really good. I'm super happy with it. 859 00:31:57,160 --> 00:31:59,640 You definitely get the sourness of the lime first, 860 00:31:59,640 --> 00:32:00,920 and then the hum of the heat 861 00:32:00,920 --> 00:32:02,480 just kind of sits there, especially on your lips. 862 00:32:02,480 --> 00:32:04,160 So, hopefully, they enjoy that. 863 00:32:04,160 --> 00:32:06,400 I'm just going to touch the pork belly on the hibachi 864 00:32:06,400 --> 00:32:08,000 with the glaze. 865 00:32:08,000 --> 00:32:09,480 I'm hoping, once you have a mouthful 866 00:32:09,480 --> 00:32:11,360 of the really sour spicy soup, 867 00:32:11,360 --> 00:32:12,560 the sweetness of the pork, 868 00:32:12,560 --> 00:32:15,120 and then those beautiful textured noodles 869 00:32:15,120 --> 00:32:16,840 will balance each other out. 870 00:32:16,840 --> 00:32:18,120 The idea of the broth - 871 00:32:18,120 --> 00:32:20,480 I'm really looking forward to that. 872 00:32:20,480 --> 00:32:22,320 I'm just working my glaze at the moment. 873 00:32:22,320 --> 00:32:24,120 I'm trying to make sure that I get 874 00:32:24,120 --> 00:32:25,400 a really nice flavour. 875 00:32:25,400 --> 00:32:26,680 I want it to be really zingy. 876 00:32:26,680 --> 00:32:28,560 I definitely feel like this dish has nailed the brief. 877 00:32:28,560 --> 00:32:31,960 The glaze and the tofu cream have layers of heat. 878 00:32:31,960 --> 00:32:33,000 The rotis look good. 879 00:32:33,000 --> 00:32:35,040 But it's all going to be about the pork. 880 00:32:35,040 --> 00:32:37,280 Let's have a look. The moment of truth. 881 00:32:37,280 --> 00:32:39,400 I take my pork out of the air fryer, 882 00:32:39,400 --> 00:32:40,760 and it's looking really good. 883 00:32:40,760 --> 00:32:43,680 So, super tender and nice and crispy on the char. 884 00:32:43,680 --> 00:32:44,720 That's pretty good. 885 00:32:44,720 --> 00:32:46,120 I can really see this dish coming together. 886 00:32:47,640 --> 00:32:50,320 I think I could be in for a shot for immunity today. 887 00:32:50,320 --> 00:32:51,880 Spice up your life! 888 00:32:51,880 --> 00:32:53,280 15 minutes to go! 889 00:32:53,280 --> 00:32:54,600 (APPLAUSE) 890 00:32:55,840 --> 00:32:57,680 I hope they knock your socks off today. 891 00:32:57,680 --> 00:32:59,000 So do I. I hope, like... 892 00:32:59,000 --> 00:33:01,240 We're like proud parents of these seven. 893 00:33:01,240 --> 00:33:02,720 (LAUGHS) I know. 894 00:33:02,720 --> 00:33:05,680 So, I really hope that they shoot for the stars. 895 00:33:05,680 --> 00:33:06,800 Prepped my vegies. 896 00:33:06,800 --> 00:33:08,520 They're just marinating in their marinade. 897 00:33:08,520 --> 00:33:10,520 This dish is definitely not something 898 00:33:10,520 --> 00:33:11,760 that I feel excited to eat... 899 00:33:12,800 --> 00:33:13,960 It's more like a mayo. 900 00:33:13,960 --> 00:33:16,600 ..but it's time to get onto my skewers. 901 00:33:16,600 --> 00:33:19,000 I want to cook the pumpkin and the mushroom on the same skewer, 902 00:33:19,000 --> 00:33:20,680 so I'm going to alternate - pumpkin, mushroom, 903 00:33:20,680 --> 00:33:23,320 pumpkin, mushroom, pumpkin, mushroom. 904 00:33:23,320 --> 00:33:27,040 Annabel, are you happy with your choice or...? 905 00:33:27,040 --> 00:33:28,600 I'm getting there. 906 00:33:28,600 --> 00:33:30,280 Now, I can see clearly, 907 00:33:30,280 --> 00:33:31,920 all the layers... Yes. 908 00:33:31,920 --> 00:33:33,840 ..that the pumpkin is still hard, 909 00:33:33,840 --> 00:33:36,120 but the flesh of the mushroom is already very soft. 910 00:33:37,600 --> 00:33:39,560 I think it might be very difficult 911 00:33:39,560 --> 00:33:43,600 to have the pumpkin and the mushroom cooked perfectly. 912 00:33:43,600 --> 00:33:44,720 OK. Yes. 913 00:33:44,720 --> 00:33:46,280 I didn't think about the mushroom cooking 914 00:33:46,280 --> 00:33:48,200 at a different rate. 915 00:33:49,320 --> 00:33:51,080 Of course. Like... 916 00:33:51,080 --> 00:33:53,400 ..of course they're going to cook at different times. 917 00:33:53,400 --> 00:33:54,440 OK. Thank you. 918 00:33:54,440 --> 00:33:55,600 Alright. Yeah. 919 00:33:55,600 --> 00:33:57,240 They've got completely different densities. 920 00:33:58,520 --> 00:33:59,680 I know that! 921 00:34:08,960 --> 00:34:11,320 Only ten minutes to go! 922 00:34:11,320 --> 00:34:13,160 (APPLAUSE) 923 00:34:19,240 --> 00:34:20,680 Jean-Christophe made a good point 924 00:34:20,680 --> 00:34:22,120 about the, like, cook time 925 00:34:22,120 --> 00:34:24,520 of the pumpkin and the mushrooms. 926 00:34:27,040 --> 00:34:29,040 I am going to redo the skewers, 927 00:34:29,040 --> 00:34:31,080 and I'm going to put all the mushroom on one 928 00:34:31,080 --> 00:34:33,160 and all of the pumpkin on the other, and cook them. 929 00:34:35,800 --> 00:34:38,320 I'm just trying to get a dish up on the plate, 930 00:34:38,320 --> 00:34:41,200 and I'm just, like, making silly decisions along the way. 931 00:34:41,200 --> 00:34:44,400 And I'm not thinking clearly, and I think it's showing. 932 00:34:47,080 --> 00:34:50,880 I really have to knuckle down on folding my pasta. 933 00:34:50,880 --> 00:34:53,560 The outside would be this, like, silky Italian pasta. 934 00:34:53,560 --> 00:34:55,080 And then once you bite into it, 935 00:34:55,080 --> 00:34:57,000 you'll get the flavours of South-East Asian. 936 00:34:59,160 --> 00:35:01,360 I really want to make sure that everything is balanced, 937 00:35:01,360 --> 00:35:03,360 refined and done well. 938 00:35:04,960 --> 00:35:08,560 The spice is layered through the silken tofu sauce, 939 00:35:08,560 --> 00:35:11,480 and I've also got green Szechuan peppercorn dust 940 00:35:11,480 --> 00:35:13,080 that goes over the tuile. 941 00:35:13,080 --> 00:35:14,960 So I've layered all these different levels 942 00:35:14,960 --> 00:35:17,360 of spice and different kinds of spice throughout the dish. 943 00:35:18,560 --> 00:35:22,160 JEAN-CHRISTOPHE: Not long left. Five minutes to go. Come on! 944 00:35:28,960 --> 00:35:30,480 Ooh! It's smoky. 945 00:35:34,720 --> 00:35:37,120 We're getting to the end of the cook, 946 00:35:37,120 --> 00:35:40,120 and I'm getting ready to plate up my spiced pumpkin gnocchi. 947 00:35:40,120 --> 00:35:42,240 My dish does have a lot of heat. 948 00:35:43,440 --> 00:35:45,320 Gonna make some more. 949 00:35:45,320 --> 00:35:47,000 But I just don't know 950 00:35:47,000 --> 00:35:50,120 if I've executed every layer of spice properly. 951 00:35:50,120 --> 00:35:52,880 So I'm going to make a Thai basil topper as well. 952 00:35:52,880 --> 00:35:55,400 I'm just working on, like, a chilli oil, 953 00:35:55,400 --> 00:35:56,520 bit of Thai basil, 954 00:35:56,520 --> 00:35:57,680 a bit of olive oil and lime juice 955 00:35:57,680 --> 00:35:58,680 just to top off the rest of the dish 956 00:35:58,680 --> 00:36:00,319 so it cuts through all the richness. 957 00:36:06,680 --> 00:36:10,279 PETRO: The silken tofu salad tastes amazing. 958 00:36:10,279 --> 00:36:12,240 And then I've got my glaze going. 959 00:36:12,240 --> 00:36:13,319 It's made out of juices 960 00:36:13,319 --> 00:36:15,799 that have been sitting in that pressure cooker. 961 00:36:17,120 --> 00:36:18,680 I get that on the pork 962 00:36:18,680 --> 00:36:20,960 and finish it off on the hibachi. 963 00:36:20,960 --> 00:36:23,160 I feel like my flavours are there, 964 00:36:23,160 --> 00:36:25,560 and so I'm hoping I can get immunity today. 965 00:36:27,200 --> 00:36:30,040 Immunity for the top dish! Only three minutes to go! 966 00:36:40,040 --> 00:36:42,640 I've got the mushroom skewers and the pumpkin skewers, 967 00:36:42,640 --> 00:36:44,279 and I'm brushing them with the glaze. 968 00:36:45,439 --> 00:36:46,999 My mushrooms look great 969 00:36:46,999 --> 00:36:49,639 and they're, like, soaking up all the smoke. 970 00:36:49,639 --> 00:36:51,359 And they're going all charry and all those gnarly bits. 971 00:36:51,359 --> 00:36:53,879 My pumpkin's taking a lot longer. 972 00:36:53,879 --> 00:36:55,879 Shock. Who would have thought? 973 00:36:58,679 --> 00:37:02,239 Oh, no. This is not good. 974 00:37:02,239 --> 00:37:05,039 I can't serve those pumpkin skewers. 975 00:37:05,039 --> 00:37:06,159 Oh, no. 976 00:37:06,159 --> 00:37:09,759 I feel really sad and really disappointed. 977 00:37:09,759 --> 00:37:13,159 This is not a plate of food that I am proud of. 978 00:37:13,159 --> 00:37:16,159 We're wrapping it up in ten... 979 00:37:16,159 --> 00:37:19,119 JUDGES: Nine, eight, seven, 980 00:37:19,119 --> 00:37:23,199 six, five, four, 981 00:37:23,199 --> 00:37:26,719 three, two, one. 982 00:37:26,719 --> 00:37:28,439 That's it, everybody! 983 00:37:31,719 --> 00:37:33,119 Well done! 984 00:37:38,959 --> 00:37:40,399 ANNABEL: Oh, my God. 985 00:37:40,399 --> 00:37:42,359 I can't even believe I have to serve that. 986 00:37:43,399 --> 00:37:45,439 I'm not gonna cry. 987 00:37:47,359 --> 00:37:49,640 Anyway. It's not an elimination. I don't know why I'm crying. 988 00:37:49,640 --> 00:37:52,040 I'm just, like, disappointed in myself. 989 00:37:52,040 --> 00:37:54,200 These are disappointed-in-myself tears. 990 00:37:54,200 --> 00:37:55,560 I know no-one's going home, 991 00:37:55,560 --> 00:37:57,160 but I'm just like, "Oh, dammit!" 992 00:37:57,160 --> 00:37:59,520 I feel like, just even the last week, 993 00:37:59,520 --> 00:38:02,200 I've really started to picture sort of, like, going pretty far 994 00:38:02,200 --> 00:38:03,319 in the comp, and like, you know, 995 00:38:03,319 --> 00:38:04,720 maybe even making it to semifinals. 996 00:38:04,720 --> 00:38:06,480 So it's just like, you start thinking that 997 00:38:06,480 --> 00:38:08,440 and then you start, you know, you don't cook well, 998 00:38:08,440 --> 00:38:11,040 it's just like, "Oh, well, maybe you can't do this." 999 00:38:16,840 --> 00:38:19,440 First dish we'd like to taste belongs to... 1000 00:38:19,440 --> 00:38:20,840 ..Petro. 1001 00:38:20,840 --> 00:38:23,280 Yes, Petro! Go, Petro! 1002 00:38:23,280 --> 00:38:25,280 This is definitely different compared to 1003 00:38:25,280 --> 00:38:26,680 what I originally had in mind, 1004 00:38:26,680 --> 00:38:29,480 but I'm really happy with how it's all come together. 1005 00:38:29,480 --> 00:38:33,080 I hope that my tofu salad makes me stand out. 1006 00:38:33,080 --> 00:38:34,200 Huh! 1007 00:38:35,560 --> 00:38:38,080 Petro, what have we ended up with? 1008 00:38:38,080 --> 00:38:41,480 So we've ended up with chargrilled pork belly 1009 00:38:41,480 --> 00:38:44,920 with a roasted green Szechuan salt 1010 00:38:44,920 --> 00:38:46,800 and silken tofu salad. 1011 00:38:46,800 --> 00:38:48,280 Righto. 1012 00:39:08,880 --> 00:39:12,960 Petro, what you've created here is absolutely stunning. 1013 00:39:14,400 --> 00:39:17,920 The pork, it is delicious. It is really well cooked. 1014 00:39:17,920 --> 00:39:19,720 It's got a great char on it. 1015 00:39:19,720 --> 00:39:23,840 The simplicity of that silken tofu element is perfect. 1016 00:39:23,840 --> 00:39:25,600 It's that beautiful moment 1017 00:39:25,600 --> 00:39:27,680 of sweetness, sourness and numbing. 1018 00:39:27,680 --> 00:39:29,800 They're the three kind of sensations 1019 00:39:29,800 --> 00:39:31,720 that this plate is absolutely littered with. 1020 00:39:31,720 --> 00:39:34,080 Thank you so much, Andy. 1021 00:39:34,080 --> 00:39:36,720 So this tastes like something 1022 00:39:36,720 --> 00:39:38,800 that I might find in, like, 1023 00:39:38,800 --> 00:39:42,560 a really modern Asian restaurant in Singapore. 1024 00:39:42,560 --> 00:39:45,480 It's got this real sophistication to it. 1025 00:39:45,480 --> 00:39:48,680 And it is wonderful to see that tofu 1026 00:39:48,680 --> 00:39:50,560 in its actual glory. 1027 00:39:50,560 --> 00:39:53,440 And the way you've treated it counters perfectly 1028 00:39:53,440 --> 00:39:56,280 with that really smoky, deep flavour 1029 00:39:56,280 --> 00:39:58,520 you've gotten on that pork. 1030 00:39:58,520 --> 00:40:00,880 My mouth is, like, floating with the flavours, 1031 00:40:00,880 --> 00:40:02,560 you know, and it's all mixing together. 1032 00:40:02,560 --> 00:40:05,640 I'm loving it. Thank you. 1033 00:40:05,640 --> 00:40:07,200 The thing that I love about it is 1034 00:40:07,200 --> 00:40:10,440 that it still has the intensity of flavour 1035 00:40:10,440 --> 00:40:13,040 and the interest of street food, 1036 00:40:13,040 --> 00:40:15,040 particularly the char on your pork. 1037 00:40:15,040 --> 00:40:17,720 It's almost like you're walking through a smoky street 1038 00:40:17,720 --> 00:40:18,920 somewhere in Bangkok. 1039 00:40:18,920 --> 00:40:21,520 This is excellent cooking. Thank you. 1040 00:40:21,520 --> 00:40:26,240 It's got the sensation element that Marion's dessert had. 1041 00:40:26,240 --> 00:40:28,799 So you've got the hot, numbing barbecue pork, 1042 00:40:28,799 --> 00:40:31,359 and then you've got this kind of refreshing tofu salad. 1043 00:40:31,359 --> 00:40:33,160 So, well done. Thank you, guys. 1044 00:40:34,759 --> 00:40:36,839 I am getting a lot more trust in my intuition. 1045 00:40:36,839 --> 00:40:38,039 Well done. 1046 00:40:38,039 --> 00:40:41,039 So I think I've got a really good shot at top spot today. 1047 00:40:41,039 --> 00:40:43,959 But there's a lot of good cooks here, so you never know. 1048 00:40:45,519 --> 00:40:46,999 OK, next please... 1049 00:40:46,999 --> 00:40:48,439 ..Vinnie. 1050 00:40:54,519 --> 00:40:56,679 VINNIE: I'm pretty proud that I put up something 1051 00:40:56,679 --> 00:40:57,799 that packs a punch. 1052 00:40:57,799 --> 00:41:00,719 You know, I've used those green and red peppercorns, 1053 00:41:00,719 --> 00:41:04,479 Thai chilli powder, chilli oil and the gochujang on my pork. 1054 00:41:04,479 --> 00:41:06,919 I definitely feel like I've nailed that aspect. 1055 00:41:08,999 --> 00:41:10,679 So, Vinnie, tell us, what have you made? 1056 00:41:10,679 --> 00:41:12,879 I did a pumpkin gnocchi 1057 00:41:12,879 --> 00:41:17,159 with a Szechuan and pork sauce. 1058 00:41:17,159 --> 00:41:19,319 I kind of wanted to come up with something still, like, 1059 00:41:19,319 --> 00:41:21,599 kind of close to my roots, but with different flavours. 1060 00:41:21,599 --> 00:41:24,039 So it's basically like an alla Gricia-type of dish. 1061 00:41:24,039 --> 00:41:26,319 It's got the Szechuan as like the peppercorns 1062 00:41:26,319 --> 00:41:29,080 and then the pork as the guanciale. 1063 00:41:29,080 --> 00:41:32,279 And then I've kind of done the gnocchi as the pasta. 1064 00:41:32,279 --> 00:41:36,640 I like it when people do bad things to traditional food. 1065 00:41:36,640 --> 00:41:41,400 Whether or not it succeeds is what we need to find out. 1066 00:41:48,320 --> 00:41:50,680 Oh, ho-ho-ho! 1067 00:41:50,680 --> 00:41:52,800 (CLEARS THROAT) 1068 00:41:55,280 --> 00:41:56,920 Bloody hell! 1069 00:41:59,360 --> 00:42:01,080 (COUGHS) 1070 00:42:11,360 --> 00:42:13,200 (COUGHS) 1071 00:42:14,560 --> 00:42:17,280 (EXHALES) 1072 00:42:17,280 --> 00:42:20,280 That is so ho-hot! 1073 00:42:22,760 --> 00:42:25,400 You trying to kill us or what? No, no, no. 1074 00:42:25,400 --> 00:42:27,920 My mouth is burning, honestly. 1075 00:42:30,160 --> 00:42:33,759 Vinnie, I actually like the level of heat, 1076 00:42:33,759 --> 00:42:35,359 but I love chilli. 1077 00:42:35,359 --> 00:42:37,799 I think there's one problem here. 1078 00:42:37,799 --> 00:42:39,919 (COUGHS) 1079 00:42:39,919 --> 00:42:43,519 The Szechuan peppercorn isn't quite the right substitute 1080 00:42:43,519 --> 00:42:47,399 for a black peppercorn with a cacio e pepe flavour. 1081 00:42:47,399 --> 00:42:50,200 To me, cacio e pepe has an earthy pepperiness, 1082 00:42:50,200 --> 00:42:52,200 whereas this Szechuan peppercorn 1083 00:42:52,200 --> 00:42:56,839 makes a dish very bitter and very overpowering. 1084 00:42:56,839 --> 00:43:00,919 And so it's almost like that overpowering numbingness. 1085 00:43:00,919 --> 00:43:03,999 And everything from the Szechuan is making everyone cough. 1086 00:43:05,359 --> 00:43:06,919 (HOARSELY) I kind of like it. 1087 00:43:08,599 --> 00:43:12,639 It's, like, fun. Me too. It's kind of addictive. 1088 00:43:12,639 --> 00:43:14,159 Yeah, it's challenging me, but I... 1089 00:43:14,159 --> 00:43:15,439 It hurts, but I want it to like me. 1090 00:43:15,439 --> 00:43:17,479 Yeah. 1091 00:43:17,479 --> 00:43:19,679 There's something that's nearly happening there 1092 00:43:19,679 --> 00:43:22,039 with the sweetness of that vegetable 1093 00:43:22,039 --> 00:43:25,639 and the intensity and fruitiness of the spice that you've used. 1094 00:43:25,639 --> 00:43:28,479 And I think it could be a really, really interesting dish. 1095 00:43:28,479 --> 00:43:31,319 So take it away with you, see what you get. 1096 00:43:31,319 --> 00:43:33,640 Andy will always happily volunteer as your tester. 1097 00:43:36,319 --> 00:43:37,600 I used to like you. 1098 00:43:39,279 --> 00:43:41,560 Oh, you know. Thank you, Vinnie. 1099 00:43:45,720 --> 00:43:46,879 Oh, you know. 1100 00:43:48,479 --> 00:43:50,599 There's definitely room to improve on my dish, 1101 00:43:50,599 --> 00:43:51,679 but I feel pretty happy 1102 00:43:51,679 --> 00:43:53,519 that I was able to actually bring up something 1103 00:43:53,519 --> 00:43:54,999 that was super creative. 1104 00:43:54,999 --> 00:43:56,839 No-one else had thought of this, 1105 00:43:56,839 --> 00:43:58,279 and it was something new to the judges 1106 00:43:58,279 --> 00:43:59,279 that they hadn't had before. 1107 00:43:59,279 --> 00:44:00,600 Well done, V. 1108 00:44:00,600 --> 00:44:01,920 Can you make that for dinner tonight? 1109 00:44:01,920 --> 00:44:03,320 Aaron! 1110 00:44:05,040 --> 00:44:06,640 AARON: This is definitely the type of food 1111 00:44:06,640 --> 00:44:08,240 that I want to be creating. 1112 00:44:08,240 --> 00:44:10,839 Has a sense of fusion, creativity 1113 00:44:10,839 --> 00:44:12,959 and technique and flavour. 1114 00:44:14,159 --> 00:44:16,439 That's the kind of chef that I want to be. 1115 00:44:19,279 --> 00:44:21,040 Aaron, what did you make? 1116 00:44:21,040 --> 00:44:24,560 I've made a braised pork belly tortellini 1117 00:44:24,560 --> 00:44:27,799 on a spicy, whipped silken tofu sauce. 1118 00:44:29,279 --> 00:44:30,439 Let's get stuck in. 1119 00:44:31,399 --> 00:44:33,799 (CRUNCH!) 1120 00:44:33,799 --> 00:44:35,879 I love that crunch. The sound is nice. 1121 00:44:54,119 --> 00:44:56,039 My pasta was really lovely. 1122 00:44:56,039 --> 00:44:57,559 It was super thin. 1123 00:44:57,559 --> 00:44:58,679 Super delicate. 1124 00:44:59,839 --> 00:45:02,479 The filling, I thought, was lovely. 1125 00:45:02,479 --> 00:45:03,799 The sauce, for me, I don't think you got there. 1126 00:45:05,239 --> 00:45:08,919 I feel like the heaviness of the soy flavour in that, 1127 00:45:08,919 --> 00:45:11,279 you've tried to balance it out with fresh aromats. 1128 00:45:11,279 --> 00:45:13,519 It just hasn't got there, mate. Yeah. 1129 00:45:13,519 --> 00:45:15,079 When I ate the tuile, 1130 00:45:15,079 --> 00:45:18,479 that savouriness added another dimension 1131 00:45:18,479 --> 00:45:19,479 to all the textures 1132 00:45:19,479 --> 00:45:20,639 and I think it helped 1133 00:45:20,639 --> 00:45:22,399 because you had the soft pork filling 1134 00:45:22,399 --> 00:45:23,959 and you had the soft sauce as well. 1135 00:45:23,959 --> 00:45:25,279 Yeah. 1136 00:45:25,279 --> 00:45:29,079 I think there's one thing that let you down and that's balance. 1137 00:45:29,079 --> 00:45:31,959 Yeah. I get a lovely heat at the end, 1138 00:45:31,959 --> 00:45:33,879 but there's quite a lot of tanginess 1139 00:45:33,879 --> 00:45:35,039 overpowering everything. 1140 00:45:35,039 --> 00:45:37,759 I think if you could have pulled that back a little bit, 1141 00:45:37,759 --> 00:45:38,799 it might have been a winner. 1142 00:45:40,959 --> 00:45:42,279 I like your tortellini. 1143 00:45:42,279 --> 00:45:45,239 I think you've done an amazing pasta work. 1144 00:45:45,239 --> 00:45:49,799 Clever using chilli oil into the pasta dough. Brilliant. 1145 00:45:49,799 --> 00:45:51,519 I hate to be dragon auntie, 1146 00:45:51,519 --> 00:45:54,679 but I feel like this challenge was yours. 1147 00:45:54,679 --> 00:45:56,079 You've got insider knowledge 1148 00:45:56,079 --> 00:45:58,119 on how to use all these ingredients. 1149 00:45:58,119 --> 00:46:00,559 Just be careful you're not overthinking 1150 00:46:00,559 --> 00:46:01,759 when you don't need to. Yeah. 1151 00:46:01,759 --> 00:46:03,439 Noted. Thank you. Thank you. 1152 00:46:09,359 --> 00:46:11,399 I did say I'd go big today 1153 00:46:11,399 --> 00:46:14,999 and I think, in looks, it's worked today, 1154 00:46:14,999 --> 00:46:17,159 but not in flavour. 1155 00:46:17,159 --> 00:46:20,799 I think, just going forward, I need to try not to overthink. 1156 00:46:21,919 --> 00:46:24,039 You're up next, Annabel. 1157 00:46:28,799 --> 00:46:30,839 ANNABEL: Marion is someone that I really look up to, 1158 00:46:30,839 --> 00:46:33,599 and I really wanted to put up a dish 1159 00:46:33,599 --> 00:46:36,119 that I was proud of that I think she would like. 1160 00:46:38,039 --> 00:46:40,799 I just don't think this is the dish today. 1161 00:46:43,479 --> 00:46:44,999 Annabel, what have you made? 1162 00:46:44,999 --> 00:46:49,639 I have done soy- and Szechuan-glazed mushroom skewers 1163 00:46:49,639 --> 00:46:52,239 on a gochujang tofu. 1164 00:46:52,239 --> 00:46:54,439 Oh! 1165 00:46:54,439 --> 00:46:56,519 Dammit! Uh! 1166 00:46:57,639 --> 00:47:00,079 (SOBBING) Sorry. It's OK. 1167 00:47:00,079 --> 00:47:01,799 I felt really good, um, 1168 00:47:01,799 --> 00:47:04,239 coming off the back of last week. Sorry... 1169 00:47:09,159 --> 00:47:10,599 I really want to be here. 1170 00:47:12,679 --> 00:47:14,519 And I really want to take this as far as I can. 1171 00:47:14,519 --> 00:47:15,919 And I've sort of started to, like, 1172 00:47:15,919 --> 00:47:17,559 be able to picture myself doing that. 1173 00:47:20,879 --> 00:47:22,599 But I'm not putting up dishes consistently 1174 00:47:22,599 --> 00:47:24,519 that I'm really happy with and proud of. 1175 00:47:24,519 --> 00:47:26,119 But I think I'm just like scared 1176 00:47:26,119 --> 00:47:27,959 that if I continue to cook like this, 1177 00:47:27,959 --> 00:47:30,239 I'm going to find myself getting eliminated. 1178 00:47:41,439 --> 00:47:43,159 Alright. We're going to taste your dish. 1179 00:47:43,159 --> 00:47:44,479 Thank you. 1180 00:47:44,479 --> 00:47:46,999 (EXHALES) 1181 00:48:01,679 --> 00:48:04,759 Annabel, that is not as bad as you think. 1182 00:48:06,119 --> 00:48:07,199 Really? 1183 00:48:07,199 --> 00:48:09,759 I think the flavours, to me, are quite beautiful. 1184 00:48:11,239 --> 00:48:14,519 I can taste that hint of the hibachi, which is nice, 1185 00:48:14,519 --> 00:48:16,879 that little bit of smokiness and the ginger. 1186 00:48:16,879 --> 00:48:18,759 I like those things, 1187 00:48:18,759 --> 00:48:21,999 but that spice overpowers everything. 1188 00:48:21,999 --> 00:48:25,239 So I'm not tasting the mushrooms as much as I would like. 1189 00:48:25,239 --> 00:48:27,879 If I could taste more of that meatiness in the mushroom, 1190 00:48:27,879 --> 00:48:29,119 that would have been better. 1191 00:48:29,119 --> 00:48:31,079 OK. Thank you. 1192 00:48:31,079 --> 00:48:35,999 If one day I ever end up to become a vegetarian... 1193 00:48:35,999 --> 00:48:38,319 ..I will make sure I eat those shiitakes 1194 00:48:38,319 --> 00:48:41,479 the same way to remind me about proteins. 1195 00:48:41,479 --> 00:48:45,599 Yeah. I don't think you should be too hard on yourself. 1196 00:48:45,599 --> 00:48:47,799 Thank you. Thank you. 1197 00:48:47,799 --> 00:48:50,599 You know what? The plate still looked very beautiful. 1198 00:48:50,599 --> 00:48:52,999 And even though you can taste the struggle, 1199 00:48:52,999 --> 00:48:55,119 I can also see the love and the effort. 1200 00:48:56,479 --> 00:48:59,399 I think you're just putting so much pressure on yourself 1201 00:48:59,399 --> 00:49:01,639 to do even more great things in this kitchen. 1202 00:49:01,639 --> 00:49:04,679 The best thing in this place is to cook with enjoyment. 1203 00:49:04,679 --> 00:49:06,599 The worst thing is to cook with fear. 1204 00:49:07,839 --> 00:49:09,679 Competition is a scary thing 1205 00:49:09,679 --> 00:49:12,999 and I think it goes up and down a lot. 1206 00:49:12,999 --> 00:49:15,799 And if you can just find that confidence again, 1207 00:49:15,799 --> 00:49:19,199 I think you'll be fine. I hope so, thank you. 1208 00:49:19,199 --> 00:49:20,399 Thank you. 1209 00:49:24,479 --> 00:49:26,439 Enjoy your cooks, you silly sausage. 1210 00:49:28,439 --> 00:49:31,719 Next dish we'd love to taste is Pat's. 1211 00:49:31,719 --> 00:49:33,999 Yeah, Patty. 1212 00:49:33,999 --> 00:49:36,519 The judges said they really want a dish that has layers of heat. 1213 00:49:36,519 --> 00:49:38,799 It is something some people have struggled with. 1214 00:49:38,799 --> 00:49:40,199 So I really hope the judges 1215 00:49:40,199 --> 00:49:42,159 get different levels of heat with my dish. 1216 00:49:55,119 --> 00:49:56,399 Pat, what have you made us? 1217 00:49:56,399 --> 00:49:59,839 I've done a barbecue glazed pork belly 1218 00:49:59,839 --> 00:50:01,599 with a hot and sour soup. 1219 00:50:01,599 --> 00:50:03,359 OK. 1220 00:50:26,119 --> 00:50:28,279 Pat, impeccable work on the noodles. 1221 00:50:28,279 --> 00:50:29,639 They're so fantastic. 1222 00:50:29,639 --> 00:50:31,519 And the pork is really nice and tender. 1223 00:50:31,519 --> 00:50:34,479 Has a lovely, subtle sweetness to them. 1224 00:50:34,479 --> 00:50:36,279 But, yeah, the broth has let you down. 1225 00:50:38,040 --> 00:50:40,200 There is a lovely warmth coming through it, 1226 00:50:40,200 --> 00:50:43,279 but I think you've thrown too much lime juice into it 1227 00:50:43,279 --> 00:50:45,519 and it's throwing the balance off. 1228 00:50:45,519 --> 00:50:48,599 When you're introducing quite a bit of acidity, 1229 00:50:48,599 --> 00:50:50,559 you also have to balance it with sugar. 1230 00:50:50,559 --> 00:50:53,399 There is quite a bit of hidden sugar in South-East Asian food. 1231 00:50:53,399 --> 00:50:55,559 MARION: There is. Did you add any sugar into the broth? 1232 00:50:55,559 --> 00:50:58,279 No, I didn't. Yeah, I think definitely 1233 00:50:58,279 --> 00:51:00,239 that's what's let you down. 1234 00:51:02,439 --> 00:51:05,119 The depth of your broth is impeccable. 1235 00:51:05,119 --> 00:51:08,879 The darkness, the clarity, the strength. 1236 00:51:09,999 --> 00:51:12,479 That little mistake of adding too much lime, 1237 00:51:12,479 --> 00:51:15,559 very unlucky. Great concept, though. 1238 00:51:15,559 --> 00:51:17,239 Like, honestly, noodles on point. 1239 00:51:17,239 --> 00:51:19,479 And I love the cook on the pork belly. 1240 00:51:19,479 --> 00:51:23,119 Pat, you got your noodles, your broth, 1241 00:51:23,119 --> 00:51:24,799 your pork, your two for three easily. 1242 00:51:24,799 --> 00:51:28,079 So there is so much to gain from this bowl of food 1243 00:51:28,079 --> 00:51:31,399 and so much about it that's really delicious. 1244 00:51:31,399 --> 00:51:33,439 I really want to commend you for cooking food 1245 00:51:33,439 --> 00:51:35,199 that isn't necessarily your style 1246 00:51:35,199 --> 00:51:36,839 and trying new things, 1247 00:51:36,839 --> 00:51:38,839 because not resting on your laurels like that 1248 00:51:38,839 --> 00:51:40,759 is how you grow. 1249 00:51:40,759 --> 00:51:43,079 Thank you. 1250 00:51:46,319 --> 00:51:48,079 OK, next, please, Luke. 1251 00:51:50,839 --> 00:51:52,239 LUKE: I'm not great with spice, 1252 00:51:52,239 --> 00:51:55,439 but I definitely feel like this dish has nailed the brief. 1253 00:51:55,439 --> 00:51:57,959 The dish doesn't blow your head off, but when you eat it, 1254 00:51:57,959 --> 00:51:59,759 you get every layer of heat and spice 1255 00:51:59,759 --> 00:52:01,639 and I'm hoping that it pays off. 1256 00:52:01,639 --> 00:52:03,239 JEAN-CHRISTOPHE: Wow. 1257 00:52:06,199 --> 00:52:08,799 So, tell us, what have you made? 1258 00:52:08,799 --> 00:52:11,879 LUKE: I've done crispy roast pork 1259 00:52:11,879 --> 00:52:15,559 with whipped tofu and water spinach roti. 1260 00:52:40,279 --> 00:52:43,959 Luke, do you know, when I really love a dish and there's roti, 1261 00:52:43,959 --> 00:52:45,359 there's only one thing to do. 1262 00:52:45,359 --> 00:52:47,999 And that is get it all in there like that. 1263 00:52:47,999 --> 00:52:50,999 And your dish makes me want to do that. 1264 00:52:52,119 --> 00:52:55,439 I love how the sauce itself is tangy enough 1265 00:52:55,439 --> 00:52:57,319 to cut through that pork, 1266 00:52:57,319 --> 00:53:00,519 and I'm getting this beautiful hint of spice 1267 00:53:00,519 --> 00:53:03,599 after every mouthful that isn't overpowering. 1268 00:53:03,599 --> 00:53:05,159 It just all works together. 1269 00:53:06,599 --> 00:53:09,319 Look, mate, the roti is fire, 1270 00:53:09,319 --> 00:53:11,839 like, it is so, so well done. 1271 00:53:11,839 --> 00:53:15,079 So is the pork belly in texture and how it's cooked. 1272 00:53:15,079 --> 00:53:17,239 It's really juicy. 1273 00:53:17,239 --> 00:53:19,679 The crackling is really crispy, really aerated, 1274 00:53:19,679 --> 00:53:22,039 which was spot-on. So, good stuff. 1275 00:53:23,319 --> 00:53:26,039 You had these little ribbons of ginger, 1276 00:53:26,039 --> 00:53:28,039 the fresh raw ginger in there, 1277 00:53:28,039 --> 00:53:31,039 which just cut through all of that fat together. 1278 00:53:31,039 --> 00:53:32,679 It does create harmony in a dish. 1279 00:53:32,679 --> 00:53:34,679 And that's exactly what Marion said 1280 00:53:34,679 --> 00:53:36,199 she wanted to see at the start of the day. 1281 00:53:37,519 --> 00:53:39,199 JEAN-CHRISTOPHE: The roti, 1282 00:53:39,199 --> 00:53:41,319 especially with the water spinach, 1283 00:53:41,319 --> 00:53:43,039 is delicious, crispy. 1284 00:53:44,119 --> 00:53:47,879 When you were a three-year-old on the front of the TV 1285 00:53:47,879 --> 00:53:50,399 watching Chef Marion, you would have never realised 1286 00:53:50,399 --> 00:53:52,959 that one day you would have turned up 1287 00:53:52,959 --> 00:53:54,639 on the front of her and us 1288 00:53:54,639 --> 00:53:58,079 and flogged us one of the most delicious dish ever. 1289 00:53:58,079 --> 00:53:59,599 Well done. 1290 00:53:59,599 --> 00:54:00,879 LUKE: Thank you. 1291 00:54:02,479 --> 00:54:04,759 On you, Lukey! 1292 00:54:04,759 --> 00:54:06,319 Yes! 1293 00:54:12,439 --> 00:54:14,879 Next dish we'd love to taste is Casper's. 1294 00:54:17,439 --> 00:54:19,559 CASPER: I'm feeling pretty good about this cook. 1295 00:54:19,559 --> 00:54:22,159 Like, I would definitely be happy with this plate of food. 1296 00:54:22,159 --> 00:54:23,239 I think it tastes really nice. 1297 00:54:23,239 --> 00:54:26,599 I've just got that little thought in the back of my head. 1298 00:54:26,599 --> 00:54:30,559 Have I hit that spice brief hard enough to be top dish? 1299 00:54:44,039 --> 00:54:46,799 Casper, what is the dish? 1300 00:54:46,799 --> 00:54:48,719 CASPER: So I've done a braised pork belly 1301 00:54:48,719 --> 00:54:52,879 with a pumpkin and lime puree, some pickled shiitakes 1302 00:54:52,879 --> 00:54:57,799 and chilli salt with the lime zest and pumpkin seeds. 1303 00:54:57,799 --> 00:54:59,759 Alright, we're gonna taste your dish. 1304 00:55:18,079 --> 00:55:19,839 You know, when I came around 1305 00:55:19,839 --> 00:55:22,559 and I had a look at your pickled mushrooms, 1306 00:55:22,559 --> 00:55:25,759 you'd chosen to use the green peppercorns. 1307 00:55:25,759 --> 00:55:27,879 It's citrusy. It's a high note. 1308 00:55:27,879 --> 00:55:29,359 And I think that's really clever. 1309 00:55:29,359 --> 00:55:33,439 And this salt makes your tongue dance. 1310 00:55:33,439 --> 00:55:36,879 And there's nothing more that you can ask from food 1311 00:55:36,879 --> 00:55:38,959 than your tongue to be dancing. 1312 00:55:38,959 --> 00:55:40,439 POH: Yes, yes. 1313 00:55:40,439 --> 00:55:43,159 There is a spicy discotheque in my 'bouche'. 1314 00:55:43,159 --> 00:55:45,719 (LAUGHTER) 1315 00:55:45,719 --> 00:55:47,559 Take that home. 1316 00:55:47,559 --> 00:55:48,559 Because I reckon... 1317 00:55:48,559 --> 00:55:50,799 I reckon Marion's gonna steal that recipe 1318 00:55:50,799 --> 00:55:52,759 and put it in a jar and make a fortune. 1319 00:55:52,759 --> 00:55:54,759 You betcha! So make sure you trademark it. 1320 00:55:54,759 --> 00:55:56,079 I'll get a co-sign! Yeah! 1321 00:55:57,479 --> 00:56:01,159 But even within every element, there are layers of flavour. 1322 00:56:01,159 --> 00:56:03,759 So when you put it all together - ah! - magic. 1323 00:56:05,599 --> 00:56:08,319 The puree has just got that lovely push-pull 1324 00:56:08,319 --> 00:56:10,599 of, like, sour, sweet. 1325 00:56:10,599 --> 00:56:12,479 And then you've got the pork 1326 00:56:12,479 --> 00:56:15,119 that's a bit salty, beautifully cooked. 1327 00:56:15,119 --> 00:56:16,919 I love that sort of chewy meatiness 1328 00:56:16,919 --> 00:56:18,559 of those pickled mushrooms. 1329 00:56:20,639 --> 00:56:23,479 That slight kiss of char on the pork belly 1330 00:56:23,479 --> 00:56:27,439 went so well with the fruity Szechuan number. 1331 00:56:27,439 --> 00:56:30,439 I think that's a really, really delicious dish, mate. 1332 00:56:30,439 --> 00:56:32,359 Well done. Thank you. JEAN-CHRISTOPHE: Thank you. 1333 00:56:46,959 --> 00:56:49,679 Not only did you turn up the heat, 1334 00:56:49,679 --> 00:56:52,799 but I saw so much passion today. 1335 00:56:52,799 --> 00:56:55,999 Passion, that white apron and a lot of hard work 1336 00:56:55,999 --> 00:56:57,319 is how you win. 1337 00:56:57,319 --> 00:56:59,879 POH: Put your hands together for Marion, everyone. 1338 00:57:09,439 --> 00:57:12,399 You guys went hard. You gave us some great dishes. 1339 00:57:12,399 --> 00:57:15,599 There were three of you that really, really stood out. 1340 00:57:16,999 --> 00:57:18,599 Luke. 1341 00:57:21,119 --> 00:57:23,679 Your kangkong roti, man, that was banging. 1342 00:57:23,679 --> 00:57:27,719 You showed us that daring, experimental side that we love. 1343 00:57:27,719 --> 00:57:29,279 Well done. 1344 00:57:29,279 --> 00:57:30,559 Petro. 1345 00:57:31,879 --> 00:57:33,279 Your use of Szechuan pepper 1346 00:57:33,279 --> 00:57:35,599 across the pork and the tofu salad, 1347 00:57:35,599 --> 00:57:37,199 great use of spice. 1348 00:57:37,199 --> 00:57:39,079 Good work. Thanks. 1349 00:57:39,079 --> 00:57:42,479 Casper, your pumpkin puree was silky, 1350 00:57:42,479 --> 00:57:44,439 your pork belly succulent. 1351 00:57:44,439 --> 00:57:49,359 And that pumpkin seed, lime and Szechuan salt was brilliant. 1352 00:57:51,239 --> 00:57:53,759 And that's why, Casper, you're dish of the day! 1353 00:57:53,759 --> 00:57:56,239 (CHEERING AND APPLAUSE) 1354 00:57:58,639 --> 00:57:59,839 Thank you. 1355 00:58:07,279 --> 00:58:08,999 Congratulations, Casper. 1356 00:58:08,999 --> 00:58:12,679 You are top six. 1357 00:58:12,679 --> 00:58:14,639 (EXHALES) 1358 00:58:14,639 --> 00:58:15,719 Whoo-hoo! It's getting real! 1359 00:58:15,719 --> 00:58:17,999 (WHISPERS) Far out! 1360 00:58:17,999 --> 00:58:22,119 Everyone else, tomorrow is a brand-new day. 1361 00:58:23,119 --> 00:58:26,199 And another chance to prove 1362 00:58:26,199 --> 00:58:28,399 that you deserve a place 1363 00:58:28,399 --> 00:58:29,719 in the top six. 1364 00:58:31,999 --> 00:58:34,599 Goodnight, salut. Goodnight, everyone! 1365 00:58:34,599 --> 00:58:36,919 Well done, Casper! 1366 00:58:36,919 --> 00:58:38,519 PETRO: Yeah, Cas! 1367 00:58:42,479 --> 00:58:43,599 ANNABEL: Well done. 1368 00:58:43,599 --> 00:58:45,119 Today was not my day. 1369 00:58:45,119 --> 00:58:47,159 But silver lining is I've got another day 1370 00:58:47,159 --> 00:58:49,359 in this kitchen regardless. 1371 00:58:49,359 --> 00:58:52,159 So I'm really grateful that I can come back tomorrow 1372 00:58:52,159 --> 00:58:54,079 and it's a brand-new day. 1373 00:58:54,079 --> 00:58:56,719 I really want to leave today behind. 1374 00:58:58,639 --> 00:59:00,559 ANNOUNCER: Tomorrow night... 1375 00:59:00,559 --> 00:59:02,359 (CHEERING) 1376 00:59:03,359 --> 00:59:05,239 ..when life hands you chillies... 1377 00:59:05,239 --> 00:59:08,079 VINNIE: It's probably enough, but let's get a bit more. 1378 00:59:08,079 --> 00:59:10,119 ANNABEL: He's gone rogue, guys. 1379 00:59:10,119 --> 00:59:11,719 ..you harness the heat... 1380 00:59:11,719 --> 00:59:12,719 Whoa! Far out! 1381 00:59:12,719 --> 00:59:16,039 ..and make a dish that wins immunity. 1382 00:59:16,039 --> 00:59:17,239 PETRO: There's not many of us left. 1383 00:59:17,239 --> 00:59:18,639 You have to do whatever you can 1384 00:59:18,639 --> 00:59:19,839 to stand out from the pack. 1385 00:59:19,839 --> 00:59:21,159 I'm doing dessert. 1386 00:59:21,159 --> 00:59:22,799 In a chilli challenge! 1387 00:59:22,799 --> 00:59:24,999 Yes. That is bold. It's a bold move.