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ANNOUNCER: Previously,
on MasterChef Australia...

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SOFIA: Onion.
ANDY: Yuzu.

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POH: Beetroot.

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..our judges each set
a challenge...

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JEAN-CHRISTOPHE: In French
cooking,

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there are five mother sauces.

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..to level-up the contestants...

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Please welcome Poh Ling Yeow!

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(CHEERING AND APPLAUSE)

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There's a bit going on,

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hence why we've got to keep up.

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(ANNABEL SCREECHES)

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..to help our home cooks shine
in the finals.

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That is a damn fine dish.

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I bloody loved that.

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POH: You're thinking like a chef
now, and you can taste it.

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But it was the end
of the journey for Luke...

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JEAN-CHRISTOPHE: You're going
to be going a very long way.

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..and Annabel.

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ANNABEL: Had a bloody
ripper time,

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but it's just the beginning.

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Tonight, we're rolling out
the red carpet...

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..for a guest beyond
their wildest imagination.

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Here we go.

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(CHEERING AND APPLAUSE)

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(CONTESTANTS EXCLAIM)

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PETRO: Oh, my God!

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(VINNIE LAUGHS)

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VINNIE: What?!
Far out.

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I can't believe
that everyone's here.

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This is, like, so cool.

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I haven't seen these people
in forever.

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All our friends are here,

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and they've rolled out
a red carpet for us.

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Here they are, the final four!
Yeah!

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(CHEERING AND APPLAUSE)

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It's pretty cool.

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Right.

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Reaching this point
of the competition

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is a truly remarkable
achievement.

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So, what we did, we have invited
all your friends...

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(CHEERING)

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..to cheer you on.

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I'm back!

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It's so exciting to be back.

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As you can see,
we are one judge down.

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Andy cannot join us today.

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Et pourquoi? Parce que...

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..Andy is busy

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enjoying a new baby boy.

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(EXCLAIMING)

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POH: He looks like the cutest
little burrito.

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He does.
(LAUGHTER)

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He's like... He's so cute.

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Andy will be back very soon.

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He's sending all his love

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and his best wishes
to all of you.

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Right, guys, if you can please

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go up to the gantry,
and don't stop cheering them up.

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Please.
(APPLAUSE)

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LUKE: Go on, lads.
GRACE: Good luck, guys.

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It's looking very glamorous
in here today.

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Like, everything's, like,
red velvet, and there's flowers,

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so I feel like there could

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be something really huge
about to happen.

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Now, I bet you thought
that red carpet

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was just for you.

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CONTESTANTS: Oh.

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GANTRY: Ooh!

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Here we go.

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In a season of superstars,

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we've saved one of the biggest

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superstars for this moment.

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Wow.

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My heart's pumping.

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(SIGHS) I am so excited

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to introduce you to this guest

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that my insides are churning.

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And frankly, I would like
to let out an expletive

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just to vent some
of my... (LAUGHS) ..nervousness.

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But I will not.

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I will centre and continue.

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Who is it? I don't
want...I don't want to guess.

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I don't want to guess.
I don't want to guess.

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I just want to be surprised.

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She is a global icon...

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..a philanthropist...

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..a humanitarian...

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..a woman known around the world
for her heart,

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her voice,

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and her deep love
of home cooking...

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..with her own lifestyle brand

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that includes gifting

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and beautiful artisanal
food products.

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All the way
from sunny California...

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..please welcome
to MasterChef Australia...

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..the Duchess of Sussex...
BELINDA: (GASPS) Oh, my God.

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EMILY: No!

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..Meghan Markle!

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What?!

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(CHEERING AND APPLAUSE)
HANNAH: Are you serious?

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I know.

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What is happening?!

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(CHEERING AND APPLAUSE)

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Hi.

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Alright, boys, split the floor!
Split the floor!

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Hello.

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Hi, gentlemen.

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Bienvenue,
from MasterChef Australia.

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Oh, thank you.

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Hi.
Goodness, welcome.

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Thank you. I'm so happy
to be here.

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Welcome.
Thank you.

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What's going on?! (LAUGHS)

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Well, hello.

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I told you wouldn't forget this.

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(LAUGHTER)

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Huh? Ooh-ooh!

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I feel really warm right now.

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This is huge!

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Like, what?

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LYDIA: Wow!
DOT: Iconic.

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Meghan, the Duchess of Sussex,
here, today.

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(LAUGHS) Are you serious?

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No pressure.
It's gonna be great.

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Yeah, no worries.

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LYDIA: Holy cow.
That is super exciting.

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Never in my wildest dreams

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did I think it would be somebody
of that calibre.

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You've all gone a beautiful
shade of red.

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(LAUGHTER)

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Am I, yeah?

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Welcome. Do I call you Duchess?

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Oh, call me Meghan.
Absolutely, yeah.

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Thank you. Welcome, Meghan,
we are so honoured

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you've joined us
in the MasterChef kitchen.

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How does it feel to be back
in Australia?

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Oh, we're so excited.
We love Australia.

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We had the most sentimental,
amazing time.

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We were here almost
eight years ago.

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We announced we were pregnant
with Archie at the time.

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So, it's full circle,
here we are,

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but thrilled to be here
with all of you

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and taste some really good food.

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I've heard you've been
cooking up a storm this season.

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Oh, yeah.
They've been amazing.

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Are you a MasterChef fan?

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Oh, my gosh, of course!
Who isn't a MasterChef fan?

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It's such a great show.

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And I'm just really honoured

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that I was asked to be able
to be here with you,

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and to be able to judge some
of these meals, so thank you.

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Thanks for having me.
Thanks for dropping in.

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Of course.

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I'm gonna be a little bit
cheeky, but I wanted to ask you,

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which one's better -

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American MasterChef
or Australian MasterChef?

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Oh, my gosh, I couldn't possibly
do that myself.

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Are you joking?
It's OK, it's OK.

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You don't...you don't have to...
It's a dead heat.

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Yeah, yeah.
Both great.

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We won't tell...
We won't tell Gordon.

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Blink twice if it's Australian.
Yeah... (LAUGHS)

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Oh, she's blinking!
(LAUGHTER)

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Meghan, we've seen how much

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you love spending time
in the kitchen.

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How do you describe
your cooking style at home?

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My cooking style
is really relaxed.

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I grew up in California,
and so, as you know,

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we have incredible produce.

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So, I think you just start
to really love farm-to-table

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at an early age.

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My mom's an incredible cook,

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and I grew up watching
so many cooking shows.

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So, I taught myself how to cook,

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how to get creative
with what you have,

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and, um, yeah, I just love it.

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And I love being able
to nurture through food.

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I think it's a beautiful thing
to be able to do.

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Can I ask you, please, Meghan,

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what is your favourite dish
to cook for the family?

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That's a tough one.

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It's a tough one because I have
a lot of palates to appease.

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Yeah, I was going to say that.

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Uh, my husband,
being from the UK,

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loves a lot of meat, potatoes,
cream sauce.

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California girl - I like
grilled fish, grilled meats,

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lots of citrus.

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I just like using really pure,
natural herbs and spices.

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You know, again, if you can
pull fresh herbs, like...

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Do you say 'herbs'
or 'erbs' here?

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Here we say 'herbs'.
You do?

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But please keep saying 'erbs'.
OK.

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Yeah, we love it. We love it.
Don't stop saying 'erbs'.

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Join the club.

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Very good. OK, thank you.

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I'm gonna do another one now,
say, 'bay-sil'.

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You say 'basil', right?
Oregano is the other one.

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Oh, yeah.

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Oregano, also? Oh, funny.

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Um, so any great fresh herbs
and spices.

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I actually like a lot of heat
in my food.

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So, anything with a little bit
of spiciness.

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Not too much
where it's overpowering,

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but really balancing out
the flavours

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and mixing a little
savoury and sweet, I think,

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is always helpful.

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So, just be playful.

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Is hubby into the spicy food?

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He can handle
a really good curry.

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Oh.
Yeah, he does well.

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He does well. You know,
but we just do a lot

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of barbecues because the weather
is really nice,

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and, of course, use whatever's
seasonal and available.

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And the kids are great eaters.

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We're very lucky on that front.
Whew!

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I know, I know.
Thank goodness.

218
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The kids jump in a lot,
especially with the garden.

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I think it's really... It's such
a nice luxury to be able

220
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to have so much space
and things to cook.

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And if they say, "Mama,
can I have dessert?"

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You say, "If you can pick it,
you can have it."

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You can't pick chocolate!

224
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No, you can't pick chocolate,
which is great.

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So, you can go pick a nice piece
of fruit or whatnot.

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But, no, we always have a nice,
as my husband would say,

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pud after dinner.

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But I think what's really sweet
is that they all chip in.

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Family time, I think, is really
key to connect through food.

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So, as many meals
as we can do together,

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we always do.

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It's beautiful.

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Well, guys,

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Meghan didn't just pop in
to say hi.

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We tasked her with setting
today's challenge.

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Meghan,
everybody is dying to know

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what's behind this curtain.

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Shall we?
Let's do it.

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00:10:00,340 --> 00:10:02,220
(WHOOPING, EXCLAIMING)

240
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Is everyone ready?
CASPER: Ready.

241
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Are you sure?

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Here we go.

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(EXCLAIMING, CHEERING
AND APPLAUSE)

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Very nice.

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Alright, so you have
quite the bounty here.

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Really wanted to do things

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that gives you something
to play with.

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So, you have, of course,
some citrus,

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you have lemons.

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Macadamia nuts.

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Some beautiful, local
Australian honey.

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Quince.

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Strawberries -

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this one's near and dear
to my heart.

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00:10:45,340 --> 00:10:47,020
This is what we grow at home.

256
00:10:47,020 --> 00:10:49,340
Celeriac - interesting one.

257
00:10:49,340 --> 00:10:51,540
Lots of great apples here.

258
00:10:51,540 --> 00:10:54,580
Mandarins.
We also grow those at my house.

259
00:10:54,580 --> 00:10:56,060
Brussels sprouts.

260
00:10:56,060 --> 00:10:57,500
My kids eat Brussels sprouts.

261
00:10:57,500 --> 00:10:58,860
That's impressive.

262
00:10:58,860 --> 00:11:00,620
We have Jerusalem artichoke.

263
00:11:00,620 --> 00:11:03,140
I'm curious to see
who wants to play there.

264
00:11:03,140 --> 00:11:05,420
And some gorgeous
rainbow carrots, too.

265
00:11:05,420 --> 00:11:08,900
So, there is a lot
of optionality here.

266
00:11:09,860 --> 00:11:12,060
The hope is that you'll really
hone in on one

267
00:11:12,060 --> 00:11:14,020
as your hero item.

268
00:11:14,020 --> 00:11:17,580
These are all things that,
for me, feel really nostalgic.

269
00:11:17,580 --> 00:11:19,900
And I love if there's
a connection that you can find

270
00:11:19,900 --> 00:11:21,940
when, as you're cooking
something,

271
00:11:21,940 --> 00:11:23,380
what is the story behind it?

272
00:11:23,380 --> 00:11:24,980
It almost feels
like an heirloom, right?

273
00:11:24,980 --> 00:11:26,380
What is something
from your family

274
00:11:26,380 --> 00:11:28,460
or from a memory,
something sentimental

275
00:11:28,460 --> 00:11:30,700
that we can also taste
as we taste your dish.

276
00:11:32,540 --> 00:11:36,780
OK, guys. Select one ingredient
from what's on offer

277
00:11:36,780 --> 00:11:38,780
and make it the feature

278
00:11:38,780 --> 00:11:41,180
of a dish fit for a duchess.

279
00:11:43,420 --> 00:11:45,060
You'll have 75 minutes
on the clock...

280
00:11:46,340 --> 00:11:48,780
..and the pantry
and garden are open.

281
00:11:50,540 --> 00:11:52,780
The stakes could not be higher.

282
00:11:53,860 --> 00:11:56,060
Whoever creates the best dish

283
00:11:56,060 --> 00:11:58,620
will earn immunity from
tomorrow's elimination...

284
00:11:58,620 --> 00:11:59,860
Wow.

285
00:11:59,860 --> 00:12:03,380
..securing the first spot
in the top three

286
00:12:03,380 --> 00:12:05,020
and the semifinal.

287
00:12:06,260 --> 00:12:07,940
Wow.
Oh.

288
00:12:09,060 --> 00:12:10,020
It's big.

289
00:12:11,460 --> 00:12:12,700
That is huge.

290
00:12:12,700 --> 00:12:15,060
Getting to that semifinal

291
00:12:15,060 --> 00:12:16,980
is bucket-list stuff,

292
00:12:16,980 --> 00:12:19,460
and I want to get there
so badly.

293
00:12:19,460 --> 00:12:21,620
So, for the best part -

294
00:12:21,620 --> 00:12:24,260
please, Meghan,
can you kick off the challenge?

295
00:12:24,260 --> 00:12:25,980
I get to say it?
You get to say it.

296
00:12:27,260 --> 00:12:30,060
I'm very excited about this.
(LAUGHTER)

297
00:12:30,060 --> 00:12:32,100
Drag it out. Make it last.
Yeah, exactly.

298
00:12:32,100 --> 00:12:33,740
Really milk this one.

299
00:12:35,260 --> 00:12:36,940
Gentlemen, are you ready?

300
00:12:36,940 --> 00:12:38,460
Ready.

301
00:12:39,820 --> 00:12:41,460
Alright, your time...

302
00:12:42,620 --> 00:12:44,300
..starts...

303
00:12:45,300 --> 00:12:46,540
..now!

304
00:12:46,540 --> 00:12:49,700
(CHEERING AND APPLAUSE)

305
00:12:54,820 --> 00:12:56,260
Come on!

306
00:12:56,260 --> 00:12:57,740
Go, Vinnie!

307
00:12:57,740 --> 00:13:01,500
VINNIE: It is absolutely
electric in here.

308
00:13:01,500 --> 00:13:03,500
It is definitely a different
energy

309
00:13:03,500 --> 00:13:05,500
in the MasterChef kitchen today.

310
00:13:05,500 --> 00:13:07,060
This is absolutely insane,

311
00:13:07,060 --> 00:13:09,540
that the Duchess of Sussex,
Meghan, is here.

312
00:13:09,540 --> 00:13:10,700
It's so interesting

313
00:13:10,700 --> 00:13:12,300
some of them run
to the pantry first.

314
00:13:12,300 --> 00:13:13,460
Do you want to come
into the pantry?

315
00:13:13,460 --> 00:13:15,140
It's amazing.
I would love to see the pantry.

316
00:13:15,140 --> 00:13:16,380
Come, come, come.
SOFIA: Yes!

317
00:13:16,380 --> 00:13:18,540
I've got a few ideas
bouncing around in my head.

318
00:13:18,540 --> 00:13:19,740
Go, Vinnie!

319
00:13:19,740 --> 00:13:20,940
I just need to refine them -

320
00:13:20,940 --> 00:13:22,140
try and make this dish

321
00:13:22,140 --> 00:13:23,580
as fit for a duchess
as possible.

322
00:13:23,580 --> 00:13:25,780
It's dreamy.
A dream.

323
00:13:27,340 --> 00:13:29,740
These are all kind of sorted
into different cultures.

324
00:13:29,740 --> 00:13:31,220
Wow.
Yeah.

325
00:13:31,220 --> 00:13:32,660
I just love some
of these flavours

326
00:13:32,660 --> 00:13:34,460
I haven't even heard of,
like wattleseed.

327
00:13:34,460 --> 00:13:35,700
Oh, have you had it?
No.

328
00:13:35,700 --> 00:13:36,740
Oh, you would love it.

329
00:13:36,740 --> 00:13:38,700
Oh, some edible flowers?
Edible flowers.

330
00:13:38,700 --> 00:13:41,500
Love that. Wow.
Proteins.

331
00:13:41,500 --> 00:13:42,700
Wow, wow, wow, wow.
Cheese.

332
00:13:42,700 --> 00:13:44,100
This is a cook's dream.

333
00:13:44,100 --> 00:13:45,820
Isn't it amazing?
It's a dream.

334
00:13:45,820 --> 00:13:46,940
Have you ever tried this?

335
00:13:48,620 --> 00:13:50,860
Pilly berry. Isn't that yum?
Oh, it's great.

336
00:13:50,860 --> 00:13:53,180
(CHEERING CONTINUES)

337
00:13:53,180 --> 00:13:54,380
I'd love to cook in here.

338
00:13:54,380 --> 00:13:55,700
(LAUGHS)
Next time.

339
00:13:55,700 --> 00:13:57,820
LUKE: Come on, lads,
we ain't got all day.

340
00:13:57,820 --> 00:14:00,380
LYDIA: Go, Casper!
EMILY: Yeah, Aaron!

341
00:14:00,380 --> 00:14:01,740
Go, bro!

342
00:14:01,740 --> 00:14:03,780
VINNIE: It's loud, man.

343
00:14:03,780 --> 00:14:04,860
A spectator sport.

344
00:14:05,940 --> 00:14:07,460
SOFIA: He's doing
the Jerusalem... Hey!

345
00:14:07,460 --> 00:14:09,100
Yeah, Casper!

346
00:14:09,100 --> 00:14:12,300
Meghan, it is so amazing
to have you here.

347
00:14:12,300 --> 00:14:13,900
Everyone is so excited.
Oh, thank you.

348
00:14:13,900 --> 00:14:17,420
We're so excited you've brought
this beautiful seasonal produce.

349
00:14:18,820 --> 00:14:20,660
It doesn't feel limiting.
No.

350
00:14:20,660 --> 00:14:22,460
They really have
a lot of options.

351
00:14:22,460 --> 00:14:23,820
So many options.
Which is, you know,

352
00:14:23,820 --> 00:14:25,540
sometimes can be overwhelming.

353
00:14:25,540 --> 00:14:27,380
It can.
Where it's not just honed in.

354
00:14:27,380 --> 00:14:28,620
That's right.
But either way,

355
00:14:28,620 --> 00:14:30,380
I can't wait to see
what they do.

356
00:14:30,380 --> 00:14:31,580
It'll all be so different.
Yeah.

357
00:14:31,580 --> 00:14:33,900
Meghan, what would you cook?
Oh, my gosh!

358
00:14:33,900 --> 00:14:35,420
That's a great question.

359
00:14:35,420 --> 00:14:36,820
You know, I would probably

360
00:14:36,820 --> 00:14:39,140
go with something
that feels meaningful to me.

361
00:14:39,140 --> 00:14:40,220
Yeah.

362
00:14:40,220 --> 00:14:41,860
We grow a lot of carrots
in our garden.

363
00:14:41,860 --> 00:14:43,140
My kids love growing them.

364
00:14:43,140 --> 00:14:44,460
I would take the tops of them,

365
00:14:44,460 --> 00:14:45,900
probably do a great pesto
with it.

366
00:14:45,900 --> 00:14:47,500
Look at those carrot tops.
Yeah. Perfect.

367
00:14:47,500 --> 00:14:49,020
And the flavour in there
is great.

368
00:14:49,020 --> 00:14:51,500
It would be really nice
with a nice fish dish or, um...

369
00:14:51,500 --> 00:14:52,980
So many things.

370
00:14:52,980 --> 00:14:54,700
So many things!
Yeah, yeah.

371
00:14:57,220 --> 00:14:58,820
OLAOLU: Beautiful carrots,
Aaron, mate.

372
00:14:58,820 --> 00:15:00,540
BELINDA: Oh, so pretty.
The colours.

373
00:15:02,140 --> 00:15:04,260
AARON: The moment
I hear Meghan say

374
00:15:04,260 --> 00:15:06,860
that she wants something
sentimental,

375
00:15:06,860 --> 00:15:09,060
there's, like, a light-bulb
moment that happens in my head.

376
00:15:09,060 --> 00:15:11,220
And I just remember

377
00:15:11,220 --> 00:15:14,020
when my grandma used to cook
this dish for us

378
00:15:14,020 --> 00:15:16,900
and pump it full of carrots,

379
00:15:16,900 --> 00:15:19,940
because it was one of the only
vegetable dishes I'd ever eat.

380
00:15:19,940 --> 00:15:21,580
Aaron.
Hey, Poh.

381
00:15:21,580 --> 00:15:23,180
Look who I've got with me.
Hi.

382
00:15:23,180 --> 00:15:25,260
How are you?
Hi, Aaron. Excited for this.

383
00:15:25,260 --> 00:15:26,980
How are you feeling?
I'm...

384
00:15:26,980 --> 00:15:29,300
I'm very nervous now.
No, don't be nervous.

385
00:15:29,300 --> 00:15:30,860
Have fun.
What have you locked in on?

386
00:15:30,860 --> 00:15:32,700
I've locked in on the carrots,
actually.

387
00:15:32,700 --> 00:15:35,460
So, I'm trying to make a...like,
a traditional Malaysian

388
00:15:35,460 --> 00:15:37,140
bang kuang char,

389
00:15:37,140 --> 00:15:39,220
which is kind of
like stir-fried vegetables,

390
00:15:39,220 --> 00:15:41,460
but I'm trying to make it
more elevated

391
00:15:41,460 --> 00:15:42,860
and amp up more
of the carrots in it.

392
00:15:42,860 --> 00:15:44,260
And then, to serve,

393
00:15:44,260 --> 00:15:46,740
I'll have potato starch, cupped.

394
00:15:46,740 --> 00:15:48,660
The little top hats?
Yeah.

395
00:15:48,660 --> 00:15:50,380
So, these little moulds here,

396
00:15:50,380 --> 00:15:52,420
there'll be, like,
a really...like,

397
00:15:52,420 --> 00:15:54,380
kind of runny batter,
and you dip it into the batter,

398
00:15:54,380 --> 00:15:57,300
and then you fry it, and
it makes these little kind of...

399
00:15:57,300 --> 00:15:58,820
Oh, my gosh, I've never
seen that before.

400
00:15:58,820 --> 00:15:59,900
Yeah, yeah.
Fantastic.

401
00:15:59,900 --> 00:16:01,900
So, that comes from... 'Cause
we're from the same culture.

402
00:16:01,900 --> 00:16:03,700
So, it's a really
traditional dish.

403
00:16:03,700 --> 00:16:06,500
Something my...my maternal
grandmother, again, my pawpaw...

404
00:16:06,500 --> 00:16:08,060
So nice, yeah.
..she made it for me a lot

405
00:16:08,060 --> 00:16:09,220
during New Year's,

406
00:16:09,220 --> 00:16:10,820
and it reminds me of that.
Oh, I love that.

407
00:16:10,820 --> 00:16:12,540
So, I'm gonna bring a bit
of home to the table today.

408
00:16:12,540 --> 00:16:14,140
That's exactly the type
of story I'm talking about,

409
00:16:14,140 --> 00:16:15,220
where you can feel a connection.

410
00:16:15,220 --> 00:16:16,500
I get to know you
through your food.

411
00:16:16,500 --> 00:16:17,540
Yeah.

412
00:16:17,540 --> 00:16:19,100
Carrots are some of Meghan's
favourite ingredients.

413
00:16:19,100 --> 00:16:20,700
Ooh.
Love carrots.

414
00:16:20,700 --> 00:16:23,140
And I love that you're doing
a traditional dish, Aaron.

415
00:16:23,140 --> 00:16:25,300
I feel like,
in the last few challenges,

416
00:16:25,300 --> 00:16:27,780
you've really leant into your...
I have. Malaysian heritage.

417
00:16:27,780 --> 00:16:29,220
..your heritage.
Yeah. A lot.

418
00:16:29,220 --> 00:16:30,700
And you've really started
to feel a really

419
00:16:30,700 --> 00:16:32,380
strong emotional connection
to your food,

420
00:16:32,380 --> 00:16:34,100
which is really important.
Oh, that's beautiful.

421
00:16:34,100 --> 00:16:36,140
I'm really excited for this.
Thank you. Thank you so much.

422
00:16:36,140 --> 00:16:37,620
Good luck, Aaron.
Good luck.

423
00:16:37,620 --> 00:16:38,780
Thank you.

424
00:16:38,780 --> 00:16:40,420
JACK: Aaron,
you're a show-off, mate.

425
00:16:40,420 --> 00:16:42,420
EMILY: Yeah, mate.
(LAUGHTER)

426
00:16:42,420 --> 00:16:43,940
(CONTESTANT CALLS INDISTINCTLY
FROM GANTRY)

427
00:16:43,940 --> 00:16:45,740
(LAUGHTER)
Ah!

428
00:16:45,740 --> 00:16:47,220
How cute!

429
00:16:47,220 --> 00:16:48,860
AARON: I'm a little flustered,
you know,

430
00:16:48,860 --> 00:16:50,380
like, trying to have
a conversation with Meghan

431
00:16:50,380 --> 00:16:52,460
was kind of, like, trying

432
00:16:52,460 --> 00:16:54,740
to talk to your first crush.

433
00:16:54,740 --> 00:16:56,020
(LAUGHS)

434
00:16:57,220 --> 00:16:59,020
He has great knife skills.
EMILY: Oh, look at that!

435
00:16:59,020 --> 00:17:00,100
Woo!

436
00:17:00,100 --> 00:17:01,260
Let's go!

437
00:17:01,260 --> 00:17:02,620
You're amazing at this,
by the way.

438
00:17:02,620 --> 00:17:04,220
Oh, so are you... (LAUGHS)
You could just...

439
00:17:04,220 --> 00:17:05,620
You could just step in
and do the job.

440
00:17:05,620 --> 00:17:06,780
It's very fun.

441
00:17:10,180 --> 00:17:12,900
There are three other
amazing cooks

442
00:17:12,900 --> 00:17:14,740
cooking with me today.

443
00:17:14,740 --> 00:17:15,940
Alright, that's done.

444
00:17:15,940 --> 00:17:17,500
This is a competition.

445
00:17:17,500 --> 00:17:20,940
I have to think,
"How can I separate myself?"

446
00:17:20,940 --> 00:17:22,460
I've chosen celeriac,

447
00:17:22,460 --> 00:17:24,980
and I'm making
a celeriac ice-cream.

448
00:17:24,980 --> 00:17:26,380
I'm making a dessert.

449
00:17:26,380 --> 00:17:28,220
It is surprising,
but I do want to stand out

450
00:17:28,220 --> 00:17:30,820
from the rest of the pack,
so I'm taking a big risk.

451
00:17:31,860 --> 00:17:33,900
Petro.
Hello.

452
00:17:33,900 --> 00:17:35,460
Meet Meghan.
Hi.

453
00:17:35,460 --> 00:17:36,940
Meghan, so, so nice to meet you.

454
00:17:36,940 --> 00:17:38,620
Pleasure to meet you.

455
00:17:38,620 --> 00:17:40,140
I'm so excited to see
what you're cooking.

456
00:17:40,140 --> 00:17:41,820
Yeah. So tell us,
what are you cooking?

457
00:17:41,820 --> 00:17:44,220
I'm making a celeriac ice-cream.

458
00:17:44,220 --> 00:17:45,380
Um...

459
00:17:45,380 --> 00:17:46,900
Wow.

460
00:17:46,900 --> 00:17:48,260
So, I'm doing a dessert.

461
00:17:48,260 --> 00:17:50,100
OK.
Um... (CHUCKLES)

462
00:17:51,460 --> 00:17:53,820
It's just amazing,
with all the offerings,

463
00:17:53,820 --> 00:17:56,140
that you chose to hone in
on a dessert,

464
00:17:56,140 --> 00:17:58,700
and a celeriac-based dessert.

465
00:17:58,700 --> 00:17:59,740
It is...

466
00:17:59,740 --> 00:18:02,980
I am mesmerised by that choice.
Do you think this is mad?

467
00:18:02,980 --> 00:18:04,660
Do you think this is mad,
Meghan?

468
00:18:06,020 --> 00:18:07,420
I think it's brilliant!

469
00:18:07,420 --> 00:18:08,580
(CHUCKLES)

470
00:18:08,580 --> 00:18:10,060
Have you ever had this before,
Meghan?

471
00:18:10,060 --> 00:18:11,100
Celeriac ice-cream?
Yeah.

472
00:18:11,100 --> 00:18:12,340
No. Have you?
No.

473
00:18:12,340 --> 00:18:13,580
No! Have you?
Me, either.

474
00:18:13,580 --> 00:18:15,620
It's the first time
that I'm making it.

475
00:18:15,620 --> 00:18:17,740
OK. So, with celeriac ice-cream,
are you thinking

476
00:18:17,740 --> 00:18:20,300
of different textures
and flavours to put around it?

477
00:18:20,300 --> 00:18:23,260
I'm doing a hazelnut crumb
and toasted hazelnuts.

478
00:18:23,260 --> 00:18:25,300
I'm doing some sauteed
celeriac cubes.

479
00:18:25,300 --> 00:18:28,780
Um, I am doing some
pickled green apple.

480
00:18:28,780 --> 00:18:32,940
Um, and then, I'm doing
a brown butter-bourbon caramel.

481
00:18:32,940 --> 00:18:34,860
OK. It's a little bit of a risk.
Yes.

482
00:18:34,860 --> 00:18:36,980
Because you could go much safer,

483
00:18:36,980 --> 00:18:38,500
but I'm excited to try it.

484
00:18:38,500 --> 00:18:39,780
Well, Petro,

485
00:18:39,780 --> 00:18:41,740
Meghan says she's very excited,
so make it good.

486
00:18:41,740 --> 00:18:43,180
No pressure.
Yep.

487
00:18:43,180 --> 00:18:44,820
There is not much time left.
Not much time.

488
00:18:44,820 --> 00:18:46,060
I've got to get
this ice-cream in.

489
00:18:46,060 --> 00:18:47,780
We won't distract you.
Alright, guys. Thank you.

490
00:18:47,780 --> 00:18:49,620
Good luck.
Good luck. Thank you.

491
00:18:49,620 --> 00:18:50,700
I cannot wait to see this.

492
00:18:50,700 --> 00:18:52,180
This is Petro
from Dessert Masters.

493
00:18:52,180 --> 00:18:54,100
I can't believe it. (LAUGHS)

494
00:18:54,100 --> 00:18:56,580
Meghan seems really excited,
which is great.

495
00:18:56,580 --> 00:18:59,500
So, I just need to perform now

496
00:18:59,500 --> 00:19:01,820
and deliver what
I have promised.

497
00:19:01,820 --> 00:19:04,140
I think it's fascinating.
Incredible.

498
00:19:04,140 --> 00:19:05,860
Yeah.
It's just so innovative.

499
00:19:05,860 --> 00:19:08,700
And I think it's easy to make
a safe choice here.

500
00:19:08,700 --> 00:19:11,700
I'm feeling a little
bit crazy right now.

501
00:19:11,700 --> 00:19:13,220
It's very ambitious.

502
00:19:13,220 --> 00:19:15,460
I'm doing a vegetable dessert

503
00:19:15,460 --> 00:19:18,140
for Meghan,
the Duchess of Sussex.

504
00:19:18,140 --> 00:19:19,660
I can't wait to try this dish.
Yeah. Me, too.

505
00:19:19,660 --> 00:19:21,460
I'm really excited by that.
So creative.

506
00:19:21,460 --> 00:19:22,540
And the fact that we can go

507
00:19:22,540 --> 00:19:24,500
straight into semifinals
is huge.

508
00:19:25,780 --> 00:19:27,940
That is a dream of mine.

509
00:19:27,940 --> 00:19:30,060
So, hopefully, the risk

510
00:19:30,060 --> 00:19:32,100
of making this dessert today
pays off.

511
00:19:40,540 --> 00:19:43,100
Come on, Petro!
Go, Vinnie.

512
00:19:43,100 --> 00:19:44,780
Come on, guys!

513
00:19:44,780 --> 00:19:45,980
Come on, Aaron!

514
00:19:45,980 --> 00:19:48,020
This is, like, definitely
the, like, most vibey day

515
00:19:48,020 --> 00:19:50,260
I've had in the kitchen so far.

516
00:19:50,260 --> 00:19:52,380
Like, having
the Duchess of Sussex here

517
00:19:52,380 --> 00:19:55,180
is, like, unbeliev... What?!
That is crazy!

518
00:19:55,180 --> 00:19:57,940
Now I'm really gutted
to not be cooking today.

519
00:20:00,060 --> 00:20:01,980
OK, Meghan, I've got
a little treat for you.

520
00:20:01,980 --> 00:20:04,020
Oh.
Come with me.

521
00:20:04,020 --> 00:20:05,420
A treat?
(LAUGHS) Yes.

522
00:20:06,860 --> 00:20:08,380
So, we heard this story

523
00:20:08,380 --> 00:20:10,780
that the last time you came
to Australia, you asked

524
00:20:10,780 --> 00:20:12,500
to borrow a kitchen
to make banana bread.

525
00:20:12,500 --> 00:20:14,340
Yes, yes. We went to see
a family in Dubbo.

526
00:20:14,340 --> 00:20:16,220
So, I've kind of made
my own version of it for you.

527
00:20:16,220 --> 00:20:17,340
OK?
SOFIA: Mmm.

528
00:20:17,340 --> 00:20:18,900
That's so thoughtful.
Thank you.

529
00:20:18,900 --> 00:20:22,540
So, I've done a little coconut
and banana and date number.

530
00:20:22,540 --> 00:20:24,340
Oh, my gosh, thank you!
Look at that.

531
00:20:24,340 --> 00:20:26,780
You're welcome.
That is so sweet of you.

532
00:20:26,780 --> 00:20:29,420
It's just so thoughtful.
My pleasure.

533
00:20:29,420 --> 00:20:30,900
Oh, my God. What
are they eating there? Look.

534
00:20:30,900 --> 00:20:32,660
EMILY: Is that cake?
I think it is.

535
00:20:32,660 --> 00:20:34,540
(CHEERING AND APPLAUSE)

536
00:20:38,940 --> 00:20:39,980
(GROANS)

537
00:20:42,500 --> 00:20:43,500
Mmm.

538
00:20:44,980 --> 00:20:46,980
It's so good.
So good!

539
00:20:48,660 --> 00:20:51,300
I have never done coconut
in a banana bread.

540
00:20:51,300 --> 00:20:52,860
You're gonna have to share
this recipe with me, please.

541
00:20:52,860 --> 00:20:54,220
I will absolutely share
the recipe with you.

542
00:20:54,220 --> 00:20:56,020
Thank you.
(LAUGHS)

543
00:20:57,660 --> 00:20:59,780
GRACE: Can't believe Pets
is using celeriac

544
00:20:59,780 --> 00:21:01,420
to do an ice-cream.

545
00:21:01,420 --> 00:21:03,340
I can't believe that Meghan

546
00:21:03,340 --> 00:21:06,140
is mesmerised
by my celeriac dessert.

547
00:21:06,140 --> 00:21:08,780
But I just need to execute it.

548
00:21:08,780 --> 00:21:11,140
What is that?
This is my anglaise.

549
00:21:11,140 --> 00:21:12,420
LUKE: Did you add pepper to it?

550
00:21:12,420 --> 00:21:14,660
Uh, pepper and vanilla.

551
00:21:14,660 --> 00:21:16,860
I'm so intrigued.

552
00:21:16,860 --> 00:21:19,340
I've never paired all
these flavours together,

553
00:21:19,340 --> 00:21:21,860
but I just...in my head,
they work.

554
00:21:21,860 --> 00:21:23,420
Celeriac.

555
00:21:23,420 --> 00:21:26,340
It's kind of got a celery
flavour but a lot more nutty,

556
00:21:26,340 --> 00:21:28,220
more creamy.

557
00:21:28,220 --> 00:21:30,700
And then, the pepper adds
a little bit of fruitiness

558
00:21:30,700 --> 00:21:33,020
and just a light amount
of spice.

559
00:21:33,020 --> 00:21:35,460
This is...this is the mind
of a chef,

560
00:21:35,460 --> 00:21:36,940
not a home cook.
That's right, that's right.

561
00:21:36,940 --> 00:21:38,340
This is the mind of a chef.

562
00:21:38,340 --> 00:21:39,340
JACKIE: How does it taste?

563
00:21:40,420 --> 00:21:41,820
GRACE: How is it tasting, Pets?

564
00:21:41,820 --> 00:21:44,140
It needs a lot more celeriac.

565
00:21:44,140 --> 00:21:45,700
OK.
Oh.

566
00:21:46,780 --> 00:21:49,380
I'm going to have to try
and inject that flavour,

567
00:21:49,380 --> 00:21:53,100
because without a really
good celeriac ice-cream,

568
00:21:53,100 --> 00:21:54,580
um...

569
00:21:54,580 --> 00:21:56,420
..I don't have a dish.

570
00:21:58,500 --> 00:22:00,140
POH: OK, Meghan,

571
00:22:00,140 --> 00:22:02,300
I'm going to be so
feral right now

572
00:22:02,300 --> 00:22:03,780
because when we do
the time calls,

573
00:22:03,780 --> 00:22:05,620
we have to yell really loud.
Alright.

574
00:22:05,620 --> 00:22:08,220
So just be ready for it.
I'm gonna be like a foghorn.

575
00:22:08,220 --> 00:22:09,460
OK?
OK.

576
00:22:09,460 --> 00:22:10,700
Ignore.
Copy that.

577
00:22:10,700 --> 00:22:12,780
Pretend you're at a fish market.
It's all good. (LAUGHS)

578
00:22:12,780 --> 00:22:14,460
OK.
Ready?

579
00:22:14,460 --> 00:22:17,740
Mm-hm.
Top four, 45 minutes to go!

580
00:22:17,740 --> 00:22:20,380
(CHEERING AND APPLAUSE)

581
00:22:23,020 --> 00:22:24,700
You've got this!

582
00:22:26,980 --> 00:22:28,260
LYDIA: Come on, Casper!

583
00:22:33,220 --> 00:22:35,700
Casper,
those artichokes look unreal!

584
00:22:35,700 --> 00:22:37,660
Yum.
CASPER: So good.

585
00:22:37,660 --> 00:22:39,180
They're just, like,
a better potato, you know?

586
00:22:39,180 --> 00:22:40,500
Totally.
Yep, agreed.

587
00:22:40,500 --> 00:22:43,620
So, today, I'm going
for Jerusalem artichokes.

588
00:22:43,620 --> 00:22:45,260
And I'm gonna serve them

589
00:22:45,260 --> 00:22:47,820
with a, like, chargrilled
octopus.

590
00:22:47,820 --> 00:22:49,260
Like, a bit of a play on,
you know,

591
00:22:49,260 --> 00:22:51,580
the classic octopus
and potatoes,

592
00:22:51,580 --> 00:22:53,260
just elevated.

593
00:22:53,260 --> 00:22:54,860
I want to make this
the best octopus

594
00:22:54,860 --> 00:22:56,380
that we've ever seen
in this kitchen.

595
00:22:56,380 --> 00:22:58,420
And normally, I'm pretty cool,
calm and collected

596
00:22:58,420 --> 00:22:59,660
in the kitchen.

597
00:22:59,660 --> 00:23:02,180
But today, you know what?
I'm feeling...

598
00:23:02,180 --> 00:23:04,020
I'm definitely... I'm feeling
a little bit of pressure

599
00:23:04,020 --> 00:23:05,060
to cook for Meghan.

600
00:23:05,060 --> 00:23:06,980
Can you just hold your hand up
for me.

601
00:23:06,980 --> 00:23:08,220
You got a bit of a shake.

602
00:23:08,220 --> 00:23:09,660
Just a little bit of a shake.
Yeah.

603
00:23:09,660 --> 00:23:12,340
I'm bloody nervous,
serving Meghan today.

604
00:23:12,340 --> 00:23:15,620
See, I never thought
I'd be cooking for the Duchess.

605
00:23:15,620 --> 00:23:17,540
Oh, look what he's doing.
Jerusalem artichokes.

606
00:23:17,540 --> 00:23:19,060
I love them.
Mmm.

607
00:23:19,060 --> 00:23:21,300
She is such a big deal.

608
00:23:21,300 --> 00:23:23,980
And she has this, like, aura
around her.

609
00:23:23,980 --> 00:23:26,580
Um, so it might get

610
00:23:26,580 --> 00:23:28,180
a bit overwhelming at times,

611
00:23:28,180 --> 00:23:29,420
trying
to, you know, concentrate.

612
00:23:29,420 --> 00:23:32,100
Yeah. I feel like I've never
been, like, so nervous.

613
00:23:32,100 --> 00:23:34,060
So, if I can put up, like,
the best dish possible

614
00:23:34,060 --> 00:23:35,900
with the Jerusalem artichokes,
I'll be pretty stoked.

615
00:23:35,900 --> 00:23:38,060
I can't wait to see
what they're gonna cook.

616
00:23:39,380 --> 00:23:41,180
PAT: Is that beef I see, Vinnie.

617
00:23:41,180 --> 00:23:42,180
VINNIE: Always, mate.

618
00:23:42,180 --> 00:23:43,780
(LAUGHS)
Go, you good thing.

619
00:23:43,780 --> 00:23:46,420
I've decided
to go with celeriac today.

620
00:23:46,420 --> 00:23:50,380
Um, it's a really cool
ingredient, I feel like.

621
00:23:50,380 --> 00:23:53,860
So, my dish today is gonna
feature celeriac in two ways.

622
00:23:53,860 --> 00:23:55,900
And then, also,
a really nice steak.

623
00:23:55,900 --> 00:23:57,420
Celeriac is kind of underrated.

624
00:23:57,420 --> 00:23:59,380
I remember the first time
I had it.

625
00:23:59,380 --> 00:24:01,380
My dad used to make
these awesome lamb shanks,

626
00:24:01,380 --> 00:24:02,900
and he told me
that he wasn't making mash,

627
00:24:02,900 --> 00:24:04,300
but he was making celeriac.

628
00:24:04,300 --> 00:24:06,300
And I was like,
"What the hell is that?"

629
00:24:06,300 --> 00:24:07,460
But then, when I had it,

630
00:24:07,460 --> 00:24:09,540
I, like, absolutely
fell in love.

631
00:24:09,540 --> 00:24:11,620
Hey, Vinnie.
Hello, hello.

632
00:24:11,620 --> 00:24:13,020
Vinnie, meet Meghan.

633
00:24:13,020 --> 00:24:14,780
Hello, nice to meet you.
Nice to meet you, too.

634
00:24:14,780 --> 00:24:16,500
What are we cooking?
Uh, today,

635
00:24:16,500 --> 00:24:19,180
I'm gonna be making a really
nice piece of steak,

636
00:24:19,180 --> 00:24:20,780
but that won't
be the star of the show.

637
00:24:20,780 --> 00:24:23,540
So, I'm gonna be making
a caramelised-celeriac puree.

638
00:24:23,540 --> 00:24:26,220
And then, I'm also going
to be using the sheeter

639
00:24:26,220 --> 00:24:28,140
to turn some celeriac
into some really long sheets

640
00:24:28,140 --> 00:24:30,300
and roll them up
into, like, a flower.

641
00:24:30,300 --> 00:24:31,860
Beautiful.
So, you're gonna have

642
00:24:31,860 --> 00:24:33,660
two different textures
and tastes to the dish.

643
00:24:33,660 --> 00:24:35,660
This is very ambitious with such
a short amount of time.

644
00:24:35,660 --> 00:24:37,060
Yeah.
Yeah.

645
00:24:37,060 --> 00:24:38,500
I'm really excited
for this dish.

646
00:24:38,500 --> 00:24:40,060
Thank you very much.
Good luck, Vinnie.

647
00:24:40,060 --> 00:24:41,740
Thank you, thank you.
You got this, Vinnie.

648
00:24:41,740 --> 00:24:43,140
MIIN: Let's go.
Who would have thought?

649
00:24:43,140 --> 00:24:44,620
You know, you come on here,

650
00:24:44,620 --> 00:24:46,940
and you make a roll
for MasterChef,

651
00:24:46,940 --> 00:24:48,820
and you get to meet
the Duchess of Sussex.

652
00:24:48,820 --> 00:24:49,980
(LAUGHS)

653
00:24:51,340 --> 00:24:54,100
I have an idea for these
little celeriac flowers.

654
00:24:54,100 --> 00:24:55,700
Ah, clever, Vinnie.

655
00:24:57,420 --> 00:24:59,060
So, I'm gonna use
a vegetable sheeter

656
00:24:59,060 --> 00:25:00,900
and make a little ribbon
of celeriac.

657
00:25:00,900 --> 00:25:03,180
GRACE: Vinnie, that's unreal.

658
00:25:03,180 --> 00:25:04,620
Nice, Vinnie.

659
00:25:04,620 --> 00:25:06,020
Cool.

660
00:25:06,020 --> 00:25:07,620
Then, I've got my long sheets
of celeriac,

661
00:25:07,620 --> 00:25:10,580
which I'm just rolling up.

662
00:25:10,580 --> 00:25:13,260
My flowers are now
ready to be cooked.

663
00:25:13,260 --> 00:25:15,460
So, I'm gonna sear them off
really well.

664
00:25:17,060 --> 00:25:19,460
It's going to show
how far I've come

665
00:25:19,460 --> 00:25:21,500
and how much I've grown
as a cook.

666
00:25:21,500 --> 00:25:23,900
Vinnie, this looks amazing!
So good.

667
00:25:23,900 --> 00:25:25,220
Thanks.

668
00:25:26,260 --> 00:25:28,580
Alright, come on,
let's lock in.

669
00:25:33,860 --> 00:25:35,420
Meghan, I've got to ask you -

670
00:25:35,420 --> 00:25:37,020
now that you're in
the MasterChef kitchen,

671
00:25:37,020 --> 00:25:40,540
how does MasterChef Australia
stack up to your cooking show,

672
00:25:40,540 --> 00:25:42,380
With Love, Meghan?
Oh, my gosh.

673
00:25:42,380 --> 00:25:44,260
Well, we had so much fun
on my show,

674
00:25:44,260 --> 00:25:45,700
but it's very different.

675
00:25:45,700 --> 00:25:48,380
I mean, it was about hosting
and hospitality

676
00:25:48,380 --> 00:25:50,380
and taking it easy
for home cook.

677
00:25:50,380 --> 00:25:52,300
So, this is probably...
BOTH: ..the antithesis.

678
00:25:52,300 --> 00:25:54,900
Exactly.
The antithesis of that.

679
00:25:54,900 --> 00:25:57,140
The stakes are so high.
You can feel the pressure.

680
00:25:57,140 --> 00:25:59,740
Smells fantastic, Vinnie.
Yes.

681
00:25:59,740 --> 00:26:01,100
You're making us really hungry.

682
00:26:01,100 --> 00:26:03,700
But also, I do love that
they have so much support...

683
00:26:03,700 --> 00:26:04,980
Yeah.
..from, you know,

684
00:26:04,980 --> 00:26:06,780
everyone else who's been
on this season with them.

685
00:26:06,780 --> 00:26:07,700
Yeah.

686
00:26:07,700 --> 00:26:09,060
And you can feel
their excitement.

687
00:26:09,060 --> 00:26:10,580
Yeah, you can.
So, from that standpoint,

688
00:26:10,580 --> 00:26:12,940
it feels very much the same
because it's just about cooking

689
00:26:12,940 --> 00:26:15,180
for joy and cooking for fun.

690
00:26:15,180 --> 00:26:16,780
Um, they're also cooking to win.

691
00:26:16,780 --> 00:26:18,220
Yeah,
they are also cooking to win.

692
00:26:19,780 --> 00:26:21,780
DOT: Oh, my gosh,
he's still chopping!

693
00:26:21,780 --> 00:26:23,500
So, right now, I've prepped
all my veg

694
00:26:23,500 --> 00:26:24,860
for the bang kuang char.

695
00:26:24,860 --> 00:26:27,140
The stir-frying happens
right at the last minute.

696
00:26:27,140 --> 00:26:30,500
In all this time,
all I've done is just chop.

697
00:26:30,500 --> 00:26:32,940
Time is against me right now.

698
00:26:32,940 --> 00:26:35,220
I should probably
get started on my sambal.

699
00:26:35,220 --> 00:26:37,580
OLAOLU: Get it, Aaron. Let's go!

700
00:26:37,580 --> 00:26:40,420
So, I chuck in some aromats,
the chillies.

701
00:26:40,420 --> 00:26:42,380
You've also got
the fermented shrimp paste.

702
00:26:42,380 --> 00:26:46,860
It is paramount that I taste
and balance everything.

703
00:26:46,860 --> 00:26:49,220
I'm trying to do my,
uh...my ancestors proud.

704
00:26:49,220 --> 00:26:51,100
Along with my bang kuang char,

705
00:26:51,100 --> 00:26:54,540
I'm making these little cups
to elevate the dish.

706
00:26:54,540 --> 00:26:56,980
So, the idea is that you'll have
the filling that goes inside.

707
00:26:56,980 --> 00:26:58,260
You'll top it
with a bit of sambal,

708
00:26:58,260 --> 00:26:59,460
and just...it's like
a one-biter.

709
00:26:59,460 --> 00:27:01,380
It's almost like
an open-faced spring roll.

710
00:27:01,380 --> 00:27:02,820
I'm just not sure if this
is gonna work

711
00:27:02,820 --> 00:27:04,300
because I've never
done this before,

712
00:27:04,300 --> 00:27:05,740
so we'll see what happens.

713
00:27:05,740 --> 00:27:07,100
PAT: Here we go.

714
00:27:07,100 --> 00:27:08,820
Aaron's doing his little...
Ooh!

715
00:27:08,820 --> 00:27:10,860
..thingies.

716
00:27:10,860 --> 00:27:12,980
I put the mould
into the batter...

717
00:27:14,420 --> 00:27:17,060
..but the batter keeps
sliding off,

718
00:27:17,060 --> 00:27:18,500
back into the bowl.

719
00:27:18,500 --> 00:27:19,900
It's just not working.

720
00:27:19,900 --> 00:27:21,460
BELINDA: Why
are they not sticking?

721
00:27:21,460 --> 00:27:23,260
I'm hoping I can get there.

722
00:27:23,260 --> 00:27:24,700
Um...yeah.

723
00:27:24,700 --> 00:27:26,660
Hopefully, I'll have
something to serve.

724
00:27:26,660 --> 00:27:28,660
JACK: Let's go, Aaron.
HANNAH: Keep going, Aaron.

725
00:27:29,740 --> 00:27:31,180
Alright, it's time
for a 30-minute time call.

726
00:27:31,180 --> 00:27:32,460
Fun.

727
00:27:32,460 --> 00:27:34,220
I think you should do it.
Can I?

728
00:27:34,220 --> 00:27:35,900
I think you should.
Can I tell them personally?

729
00:27:35,900 --> 00:27:37,100
Oh, is that your style?
Yeah.

730
00:27:37,100 --> 00:27:38,340
Here we go.
OK.

731
00:27:38,340 --> 00:27:40,340
Let's make it personal. I don't
like to yell. Here we go.

732
00:27:40,340 --> 00:27:42,220
Vinnie.
Yes.

733
00:27:42,220 --> 00:27:43,900
30-minute time call.
Oh, OK.

734
00:27:43,900 --> 00:27:45,340
I'm just telling you personally.

735
00:27:45,340 --> 00:27:47,020
(LAUGHS) OK. Thank you very,
very much.

736
00:27:47,020 --> 00:27:48,580
I appreciate that.
You're very welcome.

737
00:27:48,580 --> 00:27:49,740
I'm gonna work faster now.

738
00:27:49,740 --> 00:27:51,060
(LAUGHTER)

739
00:27:51,060 --> 00:27:52,700
JEAN-CHRISTOPHE: That's great,
I love that.

740
00:27:52,700 --> 00:27:54,540
I got to keep my pace up.

741
00:27:54,540 --> 00:27:55,860
Casper.
Hello.

742
00:27:55,860 --> 00:27:57,020
This is your 30-minute
time call.

743
00:27:57,020 --> 00:27:59,220
Oh, thank you. (LAUGHS)
You're very welcome.

744
00:28:00,620 --> 00:28:02,140
He's very elegant.

745
00:28:02,140 --> 00:28:04,100
This is definitely
like an ASMR time call.

746
00:28:04,100 --> 00:28:06,740
It's kind of nice, for a change.

747
00:28:06,740 --> 00:28:08,340
She is so graceful.
Oh, look at her.

748
00:28:08,340 --> 00:28:09,420
Aaron.

749
00:28:09,420 --> 00:28:10,380
Hey.

750
00:28:10,380 --> 00:28:12,820
You've got 30 minutes left.
Yes, thank you.

751
00:28:12,820 --> 00:28:14,620
Just letting you personally.
Thank you.

752
00:28:14,620 --> 00:28:16,340
OTHERS: Aw!
I appreciate that, thank you.

753
00:28:16,340 --> 00:28:17,620
CASPER: And she almost,
like, looks

754
00:28:17,620 --> 00:28:19,620
through your soul a little bit
when you're talking to her.

755
00:28:19,620 --> 00:28:22,300
Last but not least, Petro.
Hello.

756
00:28:22,300 --> 00:28:24,300
Just letting you know
it's your 30-minute time call.

757
00:28:24,300 --> 00:28:25,660
OK. Thank you.
You're very welcome.

758
00:28:25,660 --> 00:28:28,460
Thank you.
(CHEERING AND APPLAUSE)

759
00:28:31,860 --> 00:28:33,980
Oh, my God, Aaron!

760
00:28:33,980 --> 00:28:35,380
I think they started blushing
a little bit.

761
00:28:35,380 --> 00:28:36,780
I know.

762
00:28:36,780 --> 00:28:38,660
SOFIA: That was a very
intimate time call.

763
00:28:38,660 --> 00:28:40,140
It was, very.

764
00:28:40,140 --> 00:28:42,300
CASPER: But you can't really
let that, like,

765
00:28:42,300 --> 00:28:43,980
slow you down too much.

766
00:28:43,980 --> 00:28:47,140
You just have to go like,
"Hmm, yes, there she is,"

767
00:28:47,140 --> 00:28:48,980
and just keep going.

768
00:28:50,100 --> 00:28:52,780
I'm feeling pretty motivated,
yeah,

769
00:28:52,780 --> 00:28:55,060
It's, like, electric,
the energy.

770
00:28:55,060 --> 00:28:57,500
I think, just, like,
the calibre.

771
00:28:57,500 --> 00:29:00,060
You know, we've got...you know,
Meghan today.

772
00:29:00,060 --> 00:29:02,340
Cooking for her is crazy.

773
00:29:02,340 --> 00:29:04,900
The first spot in the semis
is crazy as well.

774
00:29:04,900 --> 00:29:06,460
Um...

775
00:29:07,860 --> 00:29:08,900
Cut myself.

776
00:29:08,900 --> 00:29:11,380
Oh. Oh, my God.
HANNAH: Did he get himself?

777
00:29:11,380 --> 00:29:12,660
All of a sudden,

778
00:29:12,660 --> 00:29:14,260
I cut myself with my peeler.

779
00:29:14,260 --> 00:29:15,700
Casper's cut himself.

780
00:29:15,700 --> 00:29:18,260
First strike
with a little peeler.

781
00:29:18,260 --> 00:29:20,780
EMILY: Oh, damn.
Casper's already injured?

782
00:29:20,780 --> 00:29:24,180
The first time I've, like, ever
cut myself in this kitchen,

783
00:29:24,180 --> 00:29:25,660
and it's in front of Meghan.

784
00:29:25,660 --> 00:29:27,580
Kind of embarrassing.

785
00:29:27,580 --> 00:29:29,060
Casper.

786
00:29:29,060 --> 00:29:30,780
(CHUCKLES)
(LAUGHS)

787
00:29:30,780 --> 00:29:32,140
DOT: Oh, God.
JACKIE: Good luck.

788
00:29:32,140 --> 00:29:33,460
How are we doing?

789
00:29:45,780 --> 00:29:46,860
Casper.

790
00:29:46,860 --> 00:29:48,060
(CHUCKLES)
(LAUGHS)

791
00:29:48,060 --> 00:29:49,620
How are we doing?
I'm good.

792
00:29:49,620 --> 00:29:52,660
Nice to meet you...well, again.
I already met you. Yeah, sorry.

793
00:29:54,860 --> 00:29:57,620
So, Meghan, Casper is...
He's a very intuitive cook.

794
00:29:57,620 --> 00:30:01,460
He's great with a mystery box,
and he is unflappable.

795
00:30:01,460 --> 00:30:03,580
The guy does not break a sweat.
(LAUGHS)

796
00:30:03,580 --> 00:30:04,660
Except today, apparently.

797
00:30:04,660 --> 00:30:06,340
Except today. Except today.

798
00:30:06,340 --> 00:30:08,140
He's the colour of Poh's dress.

799
00:30:10,300 --> 00:30:11,900
What ingredients are you going
to focus on today,

800
00:30:11,900 --> 00:30:13,380
and what do we have here?

801
00:30:13,380 --> 00:30:14,980
So, I'm going to do
the Jerusalem artichokes.

802
00:30:14,980 --> 00:30:17,660
I'm going to be doing
a Jerusalem artichoke puree,

803
00:30:17,660 --> 00:30:18,900
Jerusalem artichokes
that are crushed,

804
00:30:18,900 --> 00:30:20,940
and then this is going
to be a vinaigrette

805
00:30:20,940 --> 00:30:22,740
that's going
to dress the octopus.

806
00:30:22,740 --> 00:30:24,140
So, like, an nduja vinaigrette.

807
00:30:24,140 --> 00:30:25,620
Oh.

808
00:30:25,620 --> 00:30:27,180
And then, I also... Like,
I guess, you know,

809
00:30:27,180 --> 00:30:29,220
I sort of, like, resonate
with you, how you like some

810
00:30:29,220 --> 00:30:30,420
spice in your food, too.

811
00:30:30,420 --> 00:30:32,020
So, yeah, a little bit of spice.
That's very thoughtful.

812
00:30:32,020 --> 00:30:34,140
And I guess, like, take it back
to Cali, as well -

813
00:30:34,140 --> 00:30:35,900
I'll put some grapes in.

814
00:30:35,900 --> 00:30:38,300
Wow!
Oh, I wasn't expecting that!

815
00:30:38,300 --> 00:30:39,580
Interesting.

816
00:30:39,580 --> 00:30:42,740
OK, so I love
that you're thinking about me.

817
00:30:42,740 --> 00:30:44,300
It's creative.
Alright.

818
00:30:44,300 --> 00:30:45,540
Good luck, Casper.
Good luck.

819
00:30:45,540 --> 00:30:47,180
Thanks, guys.
Smells good already.

820
00:30:47,180 --> 00:30:49,020
Make it good enough
to feed a duchess.

821
00:30:49,020 --> 00:30:50,220
(CHUCKLES)

822
00:30:50,220 --> 00:30:53,620
It's sort of, like,
making me go a bit... Whoa!

823
00:30:53,620 --> 00:30:56,020
Like, there's a lot
going on right now.

824
00:30:56,020 --> 00:30:57,820
You alright, Casper?

825
00:30:59,580 --> 00:31:01,660
You've just gone a bit red,
that's all, mate.

826
00:31:01,660 --> 00:31:02,940
(LAUGHTER)

827
00:31:03,980 --> 00:31:05,340
Just kidding. Love you, mate.

828
00:31:05,340 --> 00:31:06,860
(KISSES)

829
00:31:08,060 --> 00:31:09,300
I'm taking a bit
of inspiration today,

830
00:31:09,300 --> 00:31:11,780
from what Meghan was saying
up the front

831
00:31:11,780 --> 00:31:13,700
around how she loves spice,

832
00:31:13,700 --> 00:31:14,900
she loves some grilled fish.

833
00:31:14,900 --> 00:31:17,540
So, I hope that it'll work
in my favour.

834
00:31:17,540 --> 00:31:20,580
It is quite the medley
of flavours he's talking about,

835
00:31:20,580 --> 00:31:22,300
between nduja and grapes.
Occy.

836
00:31:22,300 --> 00:31:23,980
We say 'occy' in Australia.
(LAUGHS)

837
00:31:23,980 --> 00:31:25,820
Oh, really?
We shorten everything.

838
00:31:25,820 --> 00:31:26,900
The octopus, yeah.

839
00:31:26,900 --> 00:31:27,940
But that, I mean,

840
00:31:27,940 --> 00:31:30,100
that's very creative
and also very bold.

841
00:31:30,100 --> 00:31:31,300
Yes, it is.
Because I can't actually

842
00:31:31,300 --> 00:31:32,500
close my eyes and picture

843
00:31:32,500 --> 00:31:33,900
how it's all going
to taste together.

844
00:31:33,900 --> 00:31:35,340
But he has a vision.
Yes. Yes, yes, yes.

845
00:31:35,340 --> 00:31:38,100
I love that. I love how secure
he feels in what he's doing.

846
00:31:38,100 --> 00:31:41,500
He's very good at pulling
unusual flavours together.

847
00:31:41,500 --> 00:31:42,780
Mm-hm.

848
00:31:43,980 --> 00:31:45,100
Evidently.

849
00:31:46,460 --> 00:31:48,940
OK, today is the day
to step up.

850
00:31:48,940 --> 00:31:50,260
Mega, mega big!

851
00:31:50,260 --> 00:31:51,700
15 minutes to go!

852
00:31:51,700 --> 00:31:54,580
(CHEERING AND APPLAUSE)

853
00:32:05,740 --> 00:32:07,260
VINNIE: But you know what?
We're in a bit...

854
00:32:07,260 --> 00:32:08,300
We're in a bit of a rush.

855
00:32:09,580 --> 00:32:11,860
KANIKA: Oh, it smells
so nice in here!

856
00:32:11,860 --> 00:32:14,020
LUKE: Let's keep motoring,
Aaron. Keep pushing, brother.

857
00:32:14,020 --> 00:32:15,420
You're so close.

858
00:32:15,420 --> 00:32:19,020
AARON: I'm looking for some
crispy cups when this cooks.

859
00:32:20,500 --> 00:32:22,100
LYDIA: Are they working, Aaron?

860
00:32:22,100 --> 00:32:23,260
So, with my dish,

861
00:32:23,260 --> 00:32:25,140
I know how to stir-fry.

862
00:32:25,140 --> 00:32:27,180
I know how to make
an amazing sambal.

863
00:32:27,180 --> 00:32:29,980
I've never made
these cups before.

864
00:32:29,980 --> 00:32:32,100
DOT: Too thin.
Yeah.

865
00:32:32,100 --> 00:32:34,460
Is it supposed to stick?
Yeah.

866
00:32:34,460 --> 00:32:35,460
Goddammit.

867
00:32:35,460 --> 00:32:37,740
So, I go back, try and readjust,

868
00:32:37,740 --> 00:32:39,020
thicken it.

869
00:32:39,020 --> 00:32:40,940
JACK: Oh, please work.
Keep going, Aaron.

870
00:32:40,940 --> 00:32:42,220
If the cups don't end up
on the plate,

871
00:32:42,220 --> 00:32:45,780
I'm leaving out a major
component of this dish.

872
00:32:45,780 --> 00:32:47,940
LUKE: Come on, Aaron.
Please, brother.

873
00:32:47,940 --> 00:32:49,300
ALITA: How are they looking, Az?

874
00:32:50,940 --> 00:32:51,980
It's like a cup.

875
00:32:51,980 --> 00:32:53,780
(CHEERING AND APPLAUSE)

876
00:32:53,780 --> 00:32:55,140
Here we go!

877
00:32:55,140 --> 00:32:56,860
Be delicate!

878
00:32:56,860 --> 00:32:58,580
The cups are working,

879
00:32:58,580 --> 00:33:00,540
and, oh, my God, I'm actually
gonna get them on the plate.

880
00:33:00,540 --> 00:33:02,620
Yeah, it's actually
the texture I'm after.

881
00:33:03,820 --> 00:33:05,980
But I also need
to stir-fry my carrots

882
00:33:05,980 --> 00:33:07,660
for my bang kuang char.

883
00:33:07,660 --> 00:33:09,500
I've got my carrots
in the stir-fry now.

884
00:33:09,500 --> 00:33:11,660
So, that's just cooking away.

885
00:33:11,660 --> 00:33:14,660
Then, I'll add everything
in stages.

886
00:33:14,660 --> 00:33:16,820
GRACE: Aaron, that's smelling
so good, dude.

887
00:33:16,820 --> 00:33:18,980
Yeah, Aaron, ridiculous.

888
00:33:21,060 --> 00:33:22,860
JACK: Happy, Aaron?
Uh...

889
00:33:24,060 --> 00:33:26,180
..I'll probably let you know
in a couple of minutes.

890
00:33:26,180 --> 00:33:27,980
Keep pushing, man. Keep pushing.
Yeah, keep going, boy.

891
00:33:27,980 --> 00:33:29,700
Lock in, man. Lock in.

892
00:33:31,620 --> 00:33:33,860
Make it sparkle
for Meghan Markle!

893
00:33:33,860 --> 00:33:36,100
Ten minutes to go!

894
00:33:36,100 --> 00:33:37,580
(CHEERING AND APPLAUSE)
I had to. I had to.

895
00:33:37,580 --> 00:33:39,220
(BOTH LAUGH)

896
00:33:41,420 --> 00:33:43,100
Well done. Well played.

897
00:33:43,100 --> 00:33:44,660
VINNIE: What?
ANNABEL: You need to hurry up.

898
00:33:44,660 --> 00:33:45,980
Hurry up?
Hurry up, yeah.

899
00:33:45,980 --> 00:33:47,220
Oh. That's you, mate.

900
00:33:50,540 --> 00:33:51,620
BELLA: Come on, Petro!

901
00:33:51,620 --> 00:33:53,460
PETRO: Those are...good.

902
00:33:55,980 --> 00:33:57,500
A little bit more,
and we'll be there.

903
00:33:57,500 --> 00:33:59,500
I need to finish
cooking off my steak.

904
00:33:59,500 --> 00:34:00,540
Puree is pretty much done.

905
00:34:00,540 --> 00:34:01,780
I'm just going to fix
the texture on that.

906
00:34:01,780 --> 00:34:04,380
Cook my flowers,
and then get my sauce done.

907
00:34:04,380 --> 00:34:05,780
I feel like I've got
a really clear vision

908
00:34:05,780 --> 00:34:07,420
of my steak and celeriac dish,

909
00:34:07,420 --> 00:34:09,820
and I feel like my flavours
are all going to be banging.

910
00:34:09,820 --> 00:34:11,660
I've just tasted
my celeriac puree.

911
00:34:11,660 --> 00:34:13,060
It's really, really nice.

912
00:34:13,060 --> 00:34:14,980
It's got that really nice
deep, rich flavour

913
00:34:14,980 --> 00:34:16,260
from the caramelisation.

914
00:34:16,260 --> 00:34:18,300
Sorry, Dad. I feel like
my celeriac puree

915
00:34:18,300 --> 00:34:19,900
is just that little bit better.

916
00:34:19,900 --> 00:34:21,820
Not to say that yours wasn't,
but, yeah. (CHUCKLES)

917
00:34:23,500 --> 00:34:25,340
ALYONA: Vinnie, are these
preserved lemons?

918
00:34:25,340 --> 00:34:26,340
Preserved.

919
00:34:26,340 --> 00:34:27,980
OK, that's cool.

920
00:34:27,980 --> 00:34:30,540
Now that my celeriac flowers
are seared off,

921
00:34:30,540 --> 00:34:32,700
I'm gonna poach them
in a little bit of chicken stock

922
00:34:32,700 --> 00:34:34,660
and some preserved lemon.

923
00:34:34,660 --> 00:34:36,260
Vinnie, that's cool.

924
00:34:36,260 --> 00:34:37,660
Thanks.

925
00:34:39,340 --> 00:34:40,500
I taste it...

926
00:34:41,580 --> 00:34:43,900
..and it hits me.

927
00:34:44,980 --> 00:34:47,940
I've got some really big,
rich flavours.

928
00:34:47,940 --> 00:34:49,060
I need to think quick.

929
00:34:49,060 --> 00:34:50,420
It's going to be way too rich,

930
00:34:50,420 --> 00:34:52,500
so what can I do here
to fix this,

931
00:34:52,500 --> 00:34:54,020
and try and make this dish

932
00:34:54,020 --> 00:34:55,500
as fit for a duchess
as possible?

933
00:34:57,180 --> 00:34:59,540
I need an acidic element
that's going to cut through

934
00:34:59,540 --> 00:35:01,060
and just lift everything up.

935
00:35:02,580 --> 00:35:04,260
You can never really
go wrong with a nice

936
00:35:04,260 --> 00:35:07,340
salsa verde or gremolata.

937
00:35:07,340 --> 00:35:09,980
I'm gonna use the top
of that celeriac root

938
00:35:09,980 --> 00:35:11,980
with a little bit of the stalks,

939
00:35:11,980 --> 00:35:13,900
and use that in my gremolata.

940
00:35:13,900 --> 00:35:15,820
I just think some nice
fresh citrus,

941
00:35:15,820 --> 00:35:18,180
some fresh herbs to kind
of bring it together.

942
00:35:18,180 --> 00:35:19,460
LUKE: Oh, Vin, look at that.

943
00:35:19,460 --> 00:35:20,620
You can't teach that, man.

944
00:35:20,620 --> 00:35:22,180
I just thought of that,
just then.

945
00:35:22,180 --> 00:35:23,780
You can't teach that.
(LAUGHTER)

946
00:35:23,780 --> 00:35:25,540
Raw talent.

947
00:35:25,540 --> 00:35:28,180
Mate, I've missed the...
I've missed the heckling.

948
00:35:28,180 --> 00:35:29,860
(LAUGHTER)

949
00:35:31,340 --> 00:35:32,980
PETRO: Pickled apple is done.

950
00:35:32,980 --> 00:35:34,900
Caramel done.

951
00:35:34,900 --> 00:35:37,860
I'm sauteing off my celeriac.

952
00:35:39,740 --> 00:35:42,300
ALYONA: How's that ice-cream,
Petro?

953
00:35:42,300 --> 00:35:44,780
With the ice-cream, my concern
was that there wasn't enough

954
00:35:44,780 --> 00:35:46,460
celeriac, so I've added more.

955
00:35:46,460 --> 00:35:48,660
GRACE: Is it a bit more
celeriac-y?

956
00:35:49,700 --> 00:35:50,940
Yes?
Yeah.

957
00:35:50,940 --> 00:35:52,460
Nice.
Yeah.

958
00:35:52,460 --> 00:35:54,260
Definitely a bit more
celeriac flavour.

959
00:35:54,260 --> 00:35:55,300
It's a good amount.

960
00:35:55,300 --> 00:35:57,380
And I'm going to start
tasting everything,

961
00:35:57,380 --> 00:35:58,940
and see what needs adjustment.

962
00:36:00,180 --> 00:36:02,340
The risk factor on this dish

963
00:36:02,340 --> 00:36:03,460
is ten out of ten.

964
00:36:03,460 --> 00:36:05,540
I'm trying to balance
all these elements.

965
00:36:07,220 --> 00:36:08,940
Um, it's a little bit tricky.

966
00:36:12,700 --> 00:36:14,220
Yeah, we've got spoons.
We've got spoons.

967
00:36:14,220 --> 00:36:15,220
MEGHAN: Great.

968
00:36:15,220 --> 00:36:16,300
Petro.
Yes.

969
00:36:16,300 --> 00:36:18,340
Do you mind?
Yeah, go for it.

970
00:36:18,340 --> 00:36:20,260
We're going to crash
your party here.

971
00:36:20,260 --> 00:36:21,540
Give it a crack.

972
00:36:32,140 --> 00:36:33,380
Making me nervous.

973
00:36:33,380 --> 00:36:34,900
Mmm. Interesting.
Concerns?

974
00:36:36,460 --> 00:36:37,460
Um...

975
00:36:38,860 --> 00:36:41,540
Look, Petro,
you're a brilliant cook,

976
00:36:41,540 --> 00:36:43,940
but you definitely need

977
00:36:43,940 --> 00:36:45,620
to try everything together
with this dessert.

978
00:36:45,620 --> 00:36:46,580
Yep.

979
00:36:46,580 --> 00:36:47,860
Yes.
Yeah.

980
00:36:47,860 --> 00:36:48,900
Mm-hm.
Yeah.

981
00:36:48,900 --> 00:36:50,740
Even more so than usual,
I would say.

982
00:36:50,740 --> 00:36:52,700
Yep. Thank you, guys.
I'm gonna give it a crack.

983
00:36:52,700 --> 00:36:54,620
Thank you.

984
00:36:54,620 --> 00:36:55,820
What have I done?

985
00:36:55,820 --> 00:36:57,580
This is so stupid.

986
00:36:57,580 --> 00:37:00,220
Why would you make a celeriac
ice-cream dessert?

987
00:37:01,420 --> 00:37:03,460
We're running. He's running.

988
00:37:03,460 --> 00:37:05,060
I'm freaking out.

989
00:37:15,060 --> 00:37:17,380
PETRO: After tasting
my celeriac ice-cream,

990
00:37:17,380 --> 00:37:19,860
Sofia's face seemed
a bit concerned.

991
00:37:21,260 --> 00:37:23,140
I think, "Oh, God,

992
00:37:23,140 --> 00:37:24,660
"what have I done?"

993
00:37:24,660 --> 00:37:27,700
She obviously thinks
this isn't balanced at all.

994
00:37:29,020 --> 00:37:30,940
Oh, boy.

995
00:37:30,940 --> 00:37:32,900
There's so much at stake today -

996
00:37:32,900 --> 00:37:35,980
a direct ticket
into the semifinal.

997
00:37:35,980 --> 00:37:37,300
Come on.

998
00:37:37,300 --> 00:37:39,660
And on top of that,
Meghan, the Duchess of Sussex,

999
00:37:39,660 --> 00:37:42,100
is here,
in the MasterChef kitchen.

1000
00:37:42,100 --> 00:37:45,100
I need to put something
beautiful and refined.

1001
00:37:45,100 --> 00:37:47,060
Still a lot to do
and to balance,

1002
00:37:47,060 --> 00:37:49,620
because I honestly have
never made this before.

1003
00:37:49,620 --> 00:37:52,260
Um, so I'm gonna have
to taste and adjust.

1004
00:37:53,660 --> 00:37:54,860
No mucking around.

1005
00:37:54,860 --> 00:37:56,100
The celeriac ice-cream -

1006
00:37:56,100 --> 00:37:59,300
it's really fresh, with just
a light amount of spice,

1007
00:37:59,300 --> 00:38:02,020
which complements
my roasted celeriac cubes.

1008
00:38:03,100 --> 00:38:04,780
I've got my hazelnut crumb...

1009
00:38:04,780 --> 00:38:06,620
Not too much crumb.

1010
00:38:06,620 --> 00:38:08,140
..and my bourbon caramel

1011
00:38:08,140 --> 00:38:10,380
to add a little bit
of lusciousness.

1012
00:38:10,380 --> 00:38:12,700
And then, this pickled apple

1013
00:38:12,700 --> 00:38:15,220
is really going
to cut through all of that.

1014
00:38:15,220 --> 00:38:17,540
Make it delicious, Petro.

1015
00:38:17,540 --> 00:38:20,260
I put everything together,
I taste it...

1016
00:38:22,140 --> 00:38:24,260
GRACE: Trust yourself.
Trust yourself.

1017
00:38:28,140 --> 00:38:29,740
It isn't bad.

1018
00:38:31,300 --> 00:38:33,500
I don't know, I think I like it.
(LAUGHTER)

1019
00:38:33,500 --> 00:38:35,300
LYDIA: Yeah. Yeah, you should.

1020
00:38:36,380 --> 00:38:38,260
It needs a bit more salt.

1021
00:38:38,260 --> 00:38:41,020
It needs a bit of lemon zest
with the apple.

1022
00:38:41,020 --> 00:38:43,420
But overall,
I think it's really good.

1023
00:38:43,420 --> 00:38:45,460
I just need to play around
with the ratios

1024
00:38:45,460 --> 00:38:47,180
GRACE: Come on, Petro.

1025
00:38:48,660 --> 00:38:49,700
LYDIA: What's that, Casper?

1026
00:38:49,700 --> 00:38:51,180
CASPER: Jerusalem artichoke
puree.

1027
00:38:51,180 --> 00:38:52,820
Yum.
PAT: Taste good, Casper?

1028
00:38:52,820 --> 00:38:54,420
Yeah.

1029
00:38:54,420 --> 00:38:57,980
I've got my Jerusalem artichokes
all prepared, both ways.

1030
00:38:57,980 --> 00:39:00,700
My spicy nduja vinaigrette's
coming along really nicely.

1031
00:39:01,820 --> 00:39:04,100
And I'm just starting
to hibachi my octopus.

1032
00:39:05,540 --> 00:39:07,580
Casper, moment of truth.
Yeah.

1033
00:39:07,580 --> 00:39:08,900
How are you doing?

1034
00:39:08,900 --> 00:39:10,620
I'm pretty happy with the cook
on the octopus.

1035
00:39:10,620 --> 00:39:11,820
Like, it's...it's tender.

1036
00:39:11,820 --> 00:39:13,380
So, now, we'll just get,
like, a touch of colour on it.

1037
00:39:13,380 --> 00:39:14,580
OK, great.

1038
00:39:14,580 --> 00:39:16,580
And I'm really happy with
my Jerusalem artichokes, too.

1039
00:39:16,580 --> 00:39:17,940
Oh, that is not
what I was expecting.

1040
00:39:17,940 --> 00:39:19,260
Nice and crispy.

1041
00:39:19,260 --> 00:39:21,500
And then, my puree, over here,

1042
00:39:21,500 --> 00:39:23,220
I'm also really happy with, too,
like, the texture of it.

1043
00:39:23,220 --> 00:39:24,700
It's super silky.

1044
00:39:24,700 --> 00:39:25,740
Oh, yeah, beautiful.

1045
00:39:25,740 --> 00:39:27,140
Um, may we?

1046
00:39:27,140 --> 00:39:28,740
Yeah. Go.

1047
00:39:28,740 --> 00:39:30,820
Um, duchesses first, I feel.
(LAUGHS)

1048
00:39:30,820 --> 00:39:32,420
It'd be rude not to.

1049
00:39:37,860 --> 00:39:40,180
Very good.
That's a terrible poker face.

1050
00:39:40,180 --> 00:39:41,220
Oh.

1051
00:39:45,980 --> 00:39:48,100
Um, OK, OK, OK.

1052
00:39:48,100 --> 00:39:49,700
Gonna get it all together?

1053
00:39:49,700 --> 00:39:52,020
Yep. Just charring
some more octopus now.

1054
00:39:52,020 --> 00:39:53,220
Whew!

1055
00:39:53,220 --> 00:39:54,900
We're gonna have to totally
wash our hair tonight.

1056
00:39:54,900 --> 00:39:56,300
(ALL LAUGH)

1057
00:39:56,300 --> 00:39:57,540
Good luck, Casper.
Thanks, guys.

1058
00:39:57,540 --> 00:39:59,540
Homestretch.

1059
00:39:59,540 --> 00:40:01,300
Oh, wow. (LAUGHS)

1060
00:40:01,300 --> 00:40:03,180
Meghan liked my puree,
which is, like...

1061
00:40:04,660 --> 00:40:06,140
..lovely.

1062
00:40:06,140 --> 00:40:07,460
PAT: Nice, Casp.

1063
00:40:07,460 --> 00:40:08,820
Oh!

1064
00:40:08,820 --> 00:40:10,900
Happens to the best of us,
Casper.

1065
00:40:12,020 --> 00:40:14,580
Go off, kings.
Five minutes to go!

1066
00:40:14,580 --> 00:40:16,620
(CHEERING AND APPLAUSE)

1067
00:40:21,500 --> 00:40:22,980
That's what the kids say,
apparently.

1068
00:40:22,980 --> 00:40:24,180
They do?!

1069
00:40:25,460 --> 00:40:27,100
VINNIE: Alright, that's done.

1070
00:40:28,140 --> 00:40:29,780
Let it rest a little bit.

1071
00:40:29,780 --> 00:40:32,100
This steak needs
to be perfect medium-rare.

1072
00:40:34,900 --> 00:40:36,220
Let's have a look.

1073
00:40:41,300 --> 00:40:43,740
CONTESTANTS IN GANTRY: Oh!

1074
00:40:43,740 --> 00:40:45,620
Perfect! Yes!
Yeah!

1075
00:40:46,700 --> 00:40:48,420
DOT: Hey, Vinnie, beautiful!

1076
00:40:48,420 --> 00:40:50,420
That looks lovely.
Thank you.

1077
00:40:50,420 --> 00:40:52,540
Cook on the steak is perfect.

1078
00:40:52,540 --> 00:40:53,780
Exactly how I wanted it.

1079
00:40:53,780 --> 00:40:55,340
And now, I'm just thinking
about my plating up.

1080
00:40:56,460 --> 00:40:59,500
So, I think I'm going to do,
like, this little herby number

1081
00:40:59,500 --> 00:41:00,540
on the bottom of the flowers,

1082
00:41:00,540 --> 00:41:03,060
so they're kind of
like flowers in the grass.

1083
00:41:03,060 --> 00:41:04,980
And then, do my steak dressed
on the side,

1084
00:41:04,980 --> 00:41:07,420
and, like, my puree just
in between.

1085
00:41:07,420 --> 00:41:09,820
Everything's very rich,
very heavy.

1086
00:41:09,820 --> 00:41:11,700
So, hopefully, the gremolata

1087
00:41:11,700 --> 00:41:14,020
will make sure that it can't
be too heavy of a dish.

1088
00:41:14,020 --> 00:41:15,620
ANNABEL: Stunning, Vinnie.

1089
00:41:15,620 --> 00:41:17,340
GRACE: Keep pushing, guys.

1090
00:41:21,540 --> 00:41:24,100
The semifinal is so close -

1091
00:41:24,100 --> 00:41:25,540
one minute to go!

1092
00:41:25,540 --> 00:41:27,780
(CHEERING AND APPLAUSE)

1093
00:41:33,020 --> 00:41:35,060
Go on, Aaron!
EMILY: Come on, Aaron!

1094
00:41:35,060 --> 00:41:36,540
Finish strong, man.

1095
00:41:37,660 --> 00:41:39,940
AARON: The whole stir-fry
element of my bang kuang char

1096
00:41:39,940 --> 00:41:41,540
is finally done.

1097
00:41:41,540 --> 00:41:45,300
And there's so much beautiful
colour, and it's just delicious.

1098
00:41:45,300 --> 00:41:46,940
ANNABEL: Go, Aaron!
GRACE: Go, Aaron.

1099
00:41:46,940 --> 00:41:48,220
I'm actually pretty happy.

1100
00:41:48,220 --> 00:41:50,620
This dish is usually eaten
on Lunar New Year,

1101
00:41:50,620 --> 00:41:52,820
and I want it to eat
and taste like a celebration.

1102
00:41:52,820 --> 00:41:54,220
I've made something

1103
00:41:54,220 --> 00:41:56,460
that I'm proud of,
and is something from my past.

1104
00:41:56,460 --> 00:41:59,340
And, you know,
hopefully that's enough.

1105
00:41:59,340 --> 00:42:02,020
Time's up in ten...

1106
00:42:02,020 --> 00:42:03,420
JUDGES AND GANTRY: Nine,

1107
00:42:03,420 --> 00:42:05,020
eight, seven,

1108
00:42:05,020 --> 00:42:08,020
six, five,

1109
00:42:08,020 --> 00:42:11,540
four, three,

1110
00:42:11,540 --> 00:42:14,500
two, one!

1111
00:42:14,500 --> 00:42:17,260
That's it!
(CHEERING AND APPLAUSE)

1112
00:42:25,020 --> 00:42:27,180
How did you guys go?
Very well, I think.

1113
00:42:27,180 --> 00:42:28,700
Yeah, I was really happy.

1114
00:42:28,700 --> 00:42:30,300
I love the sportsmanship.

1115
00:42:30,300 --> 00:42:31,820
I know.
It's so good.

1116
00:42:31,820 --> 00:42:33,260
Yeah, it's really beautiful.
I just love

1117
00:42:33,260 --> 00:42:34,980
how supportive
they are of each other.

1118
00:42:34,980 --> 00:42:36,380
Oh, you are sweating!

1119
00:42:36,380 --> 00:42:38,380
(LAUGHTER)

1120
00:42:38,380 --> 00:42:39,580
Now, the moment of truth.

1121
00:42:46,620 --> 00:42:49,220
It's not every day
a duchess sets the challenge

1122
00:42:49,220 --> 00:42:50,460
in the MasterChef kitchen.

1123
00:42:51,580 --> 00:42:53,660
The first dish we'd love
to taste was cooked by...

1124
00:42:55,140 --> 00:42:56,660
..Casper.

1125
00:42:56,660 --> 00:42:58,660
(CHEERING AND APPLAUSE)

1126
00:43:03,540 --> 00:43:06,980
CASPER: It's a weird feeling,
taking my food up to Meghan.

1127
00:43:08,060 --> 00:43:10,380
I've got some smoky octopus.

1128
00:43:10,380 --> 00:43:11,740
Wow.

1129
00:43:11,740 --> 00:43:12,860
She loves some grilled seafood.

1130
00:43:12,860 --> 00:43:14,460
Spicy nduja vinaigrette.

1131
00:43:14,460 --> 00:43:16,180
She loves a little bit of spice.

1132
00:43:16,180 --> 00:43:18,540
And then, grapes as a bit
of a, like, a callback

1133
00:43:18,540 --> 00:43:21,180
to where Meghan's from,
in California.

1134
00:43:21,180 --> 00:43:23,220
They grow heaps of grapes there.

1135
00:43:23,220 --> 00:43:24,900
So, I'm hoping
that brownie points

1136
00:43:24,900 --> 00:43:27,740
from the Duchess is the way
to win this challenge.

1137
00:43:41,140 --> 00:43:43,940
Casper, tell us what ingredient
you chose and what you made.

1138
00:43:43,940 --> 00:43:46,180
Today, I chose
the Jerusalem artichoke,

1139
00:43:46,180 --> 00:43:50,740
and I've made a barbecued
octopus with Jerusalem...

1140
00:43:50,740 --> 00:43:52,260
(CLEARS THROAT)

1141
00:43:52,260 --> 00:43:54,980
..with Jerusalem artichoke puree

1142
00:43:54,980 --> 00:43:57,460
and some fried,
crispy Jerusalem artichokes.

1143
00:43:59,980 --> 00:44:01,540
(CLEARS THROAT)

1144
00:44:02,660 --> 00:44:04,700
Are you a little bit nervy,
Casper?

1145
00:44:04,700 --> 00:44:07,860
Well, you know, a ticket
to the semifinals

1146
00:44:07,860 --> 00:44:08,980
is on the line,

1147
00:44:08,980 --> 00:44:12,580
and very high-calibre
guest judge, so...

1148
00:44:12,580 --> 00:44:15,060
(LAUGHTER)
..yeah.

1149
00:44:15,060 --> 00:44:16,220
That's so sweet.

1150
00:44:17,460 --> 00:44:19,340
Should we try it?
POH: Yeah.

1151
00:44:23,700 --> 00:44:25,580
So, you've got one of those.

1152
00:44:25,580 --> 00:44:26,700
Poh is our official

1153
00:44:26,700 --> 00:44:28,660
food divider.
Master plater.

1154
00:44:28,660 --> 00:44:31,540
She is very fair, very artistic.

1155
00:44:31,540 --> 00:44:32,820
No-one misses out on any...

1156
00:44:32,820 --> 00:44:34,420
No, so every single component
that you need

1157
00:44:34,420 --> 00:44:35,780
for the perfect bite.

1158
00:44:35,780 --> 00:44:37,740
Yes, absolutely.

1159
00:44:37,740 --> 00:44:39,500
Thank you.

1160
00:44:39,500 --> 00:44:40,780
OK.

1161
00:44:57,740 --> 00:45:02,060
OK, so I think this
is beautifully balanced.

1162
00:45:02,060 --> 00:45:04,100
I love how silken

1163
00:45:04,100 --> 00:45:07,340
the Jerusalem artichoke puree
is.

1164
00:45:07,340 --> 00:45:09,340
It's pitch perfect, actually.

1165
00:45:09,340 --> 00:45:10,820
Thank you.

1166
00:45:10,820 --> 00:45:12,820
And that crispiness
that you have

1167
00:45:12,820 --> 00:45:15,020
on the other version
of the Jerusalem artichoke,

1168
00:45:15,020 --> 00:45:17,500
it really is highlighting
that as a featured ingredient.

1169
00:45:17,500 --> 00:45:18,740
I love the heat.

1170
00:45:18,740 --> 00:45:20,100
So, the sauce is...

1171
00:45:20,100 --> 00:45:21,900
He's going in for more.
(LAUGHTER)

1172
00:45:21,900 --> 00:45:25,460
Um, and also I will say,
I think the char on the octopus,

1173
00:45:25,460 --> 00:45:27,780
it's really beautifully cooked,
and it's really,

1174
00:45:27,780 --> 00:45:30,620
really beautifully complemented
by the other choices you made.

1175
00:45:30,620 --> 00:45:31,900
Thank you.

1176
00:45:31,900 --> 00:45:35,740
That occy is just so tender.

1177
00:45:35,740 --> 00:45:39,340
It's the easiest thing to eat,
and it is so tasty as well.

1178
00:45:39,340 --> 00:45:41,900
Completely agree with Meghan -
that puree is...

1179
00:45:41,900 --> 00:45:43,820
It's velvet.
Mmm.

1180
00:45:43,820 --> 00:45:46,140
And I thought the little pops
of sweetness from the grapes

1181
00:45:46,140 --> 00:45:47,460
were a really nice touch
as well.

1182
00:45:47,460 --> 00:45:49,140
Awesome cooking.
Thank you.

1183
00:45:49,140 --> 00:45:50,420
Really great cooking.

1184
00:45:50,420 --> 00:45:52,460
Well, first I need to see how
strong the table is...

1185
00:45:52,460 --> 00:45:53,900
(LAUGHTER)

1186
00:45:55,220 --> 00:45:58,700
..because it is genius.

1187
00:45:59,860 --> 00:46:01,500
The way you've introduced

1188
00:46:01,500 --> 00:46:04,620
the most ugly root vegetable

1189
00:46:04,620 --> 00:46:08,100
on the planet to something
so creative,

1190
00:46:08,100 --> 00:46:10,740
so original and so tasty.

1191
00:46:10,740 --> 00:46:12,340
This, for me,

1192
00:46:12,340 --> 00:46:14,860
is a message saying, not just,

1193
00:46:14,860 --> 00:46:16,780
"I want to end up
in the top three..."

1194
00:46:18,140 --> 00:46:20,300
"..but this is the way I am,"

1195
00:46:20,300 --> 00:46:21,900
and that's worth a lot.

1196
00:46:21,900 --> 00:46:23,740
Yes! Come on!

1197
00:46:23,740 --> 00:46:25,620
(CHEERING AND APPLAUSE)
Well done.

1198
00:46:26,940 --> 00:46:28,740
Allez, c'est parti!

1199
00:46:28,740 --> 00:46:30,100
Thank you.

1200
00:46:30,100 --> 00:46:32,060
(CHEERING AND APPLAUSE
CONTINUES)

1201
00:46:37,180 --> 00:46:39,100
It is a bit of a surreal moment.

1202
00:46:39,100 --> 00:46:41,940
When I found myself
on this season of MasterChef,

1203
00:46:41,940 --> 00:46:45,660
I think the last thing
I expected was Meghan Markle,

1204
00:46:45,660 --> 00:46:47,700
the Duchess, eating my food,

1205
00:46:47,700 --> 00:46:49,620
and enjoying it too.

1206
00:46:49,620 --> 00:46:52,140
So, I would really love
to win this challenge.

1207
00:46:53,820 --> 00:46:56,140
OK, next up, Vinnie.

1208
00:46:56,140 --> 00:46:58,060
(CHEERING AND APPLAUSE)

1209
00:47:01,220 --> 00:47:03,940
VINNIE: I definitely feel like
this dish is a testament

1210
00:47:03,940 --> 00:47:05,380
to how far I've come,

1211
00:47:05,380 --> 00:47:07,140
like, the elevated techniques.

1212
00:47:07,140 --> 00:47:09,780
Hopefully it's not too rich,

1213
00:47:09,780 --> 00:47:13,060
and I've done enough to put me
straight into the semifinals.

1214
00:47:13,060 --> 00:47:14,500
I think that's it. Thank you.

1215
00:47:14,500 --> 00:47:15,500
JEAN-CHRISTOPHE: Thank you.

1216
00:47:15,500 --> 00:47:18,140
Just a little bit.
Look at you, holding back.

1217
00:47:18,140 --> 00:47:20,300
I know, the restraint!
Restraint.

1218
00:47:20,300 --> 00:47:21,980
(CHUCKLES)

1219
00:47:23,380 --> 00:47:26,140
So, tell us, Vinnie,
what was your ingredient?

1220
00:47:26,140 --> 00:47:28,540
Today, I chose the celeriac...

1221
00:47:29,700 --> 00:47:32,100
..and I made
a crusted eye fillet

1222
00:47:32,100 --> 00:47:35,740
with celeriac puree
and some celeriac flowers.

1223
00:47:37,500 --> 00:47:40,820
It doesn't actually look
like a Vinnie dish really.

1224
00:47:40,820 --> 00:47:42,580
Mmm. Come a long way.

1225
00:47:42,580 --> 00:47:44,420
You sure it's not
Marco Pierre White over there?

1226
00:47:44,420 --> 00:47:47,140
(LAUGHTER)
No, no. No.

1227
00:47:47,140 --> 00:47:49,060
Much smilier.
(LAUGHS) Yeah.

1228
00:47:49,060 --> 00:47:51,100
I'm intrigued to find out
what's going on

1229
00:47:51,100 --> 00:47:54,060
under this little slice
of celeriac.

1230
00:47:56,820 --> 00:47:58,380
If, Meghan, would you like to...

1231
00:47:59,820 --> 00:48:01,060
Shall I do it
with as much flair?

1232
00:48:01,060 --> 00:48:02,340
You can certainly try.

1233
00:48:02,340 --> 00:48:04,540
I'm glad you noticed.
I'm glad you noticed.

1234
00:48:04,540 --> 00:48:05,660
(LAUGHS)

1235
00:48:05,660 --> 00:48:06,980
There we go.
(CHEERING)

1236
00:48:06,980 --> 00:48:09,180
Thank you, guys.
Yeah, nice.

1237
00:48:09,180 --> 00:48:11,260
So, there we go. Nearly there.

1238
00:48:30,940 --> 00:48:32,380
Vinnie,

1239
00:48:32,380 --> 00:48:34,380
I think it's a really
beautiful dish.

1240
00:48:34,380 --> 00:48:37,180
It really shows
your whole journey.

1241
00:48:37,180 --> 00:48:40,500
Your plating, just how refined
all the elements are.

1242
00:48:40,500 --> 00:48:42,980
And the fillet was just
cooked incr...

1243
00:48:42,980 --> 00:48:45,660
Filet. The filet...
(LAUGHTER)

1244
00:48:45,660 --> 00:48:47,500
..was cooked perfectly.
Mm-hm.

1245
00:48:47,500 --> 00:48:49,260
The cuisson was spot-on.

1246
00:48:49,260 --> 00:48:51,380
Thank you.

1247
00:48:51,380 --> 00:48:53,140
Your puree is rich. It's lovely.

1248
00:48:53,140 --> 00:48:54,660
It's silky.

1249
00:48:54,660 --> 00:48:59,140
This little flower shape
is actually very well done.

1250
00:48:59,140 --> 00:49:02,100
Alongside this very
well cooked beef,

1251
00:49:02,100 --> 00:49:04,340
it's delicious, inviting,

1252
00:49:04,340 --> 00:49:05,860
and thank you
for the lovely dish.

1253
00:49:05,860 --> 00:49:07,180
Thank you.

1254
00:49:07,180 --> 00:49:08,900
I love this dish.

1255
00:49:08,900 --> 00:49:10,580
I mentioned my husband

1256
00:49:10,580 --> 00:49:12,820
is a real meat-and-potatoes
kind of guy.

1257
00:49:12,820 --> 00:49:14,540
This feels like the most

1258
00:49:14,540 --> 00:49:17,140
elegant, elevated version
of that.

1259
00:49:17,140 --> 00:49:18,500
H would love this dish...

1260
00:49:20,220 --> 00:49:22,340
..and I'm so glad
you did the gremolata,

1261
00:49:22,340 --> 00:49:26,300
because that brightness,
it just brings it to life.

1262
00:49:26,300 --> 00:49:30,620
It's just a very easy,
craveable dish.

1263
00:49:30,620 --> 00:49:32,380
Thank you very much.
You're welcome.

1264
00:49:32,380 --> 00:49:34,020
It's very good. Well done.

1265
00:49:34,020 --> 00:49:37,540
You're thinking more and more
like a professional cook,

1266
00:49:37,540 --> 00:49:38,780
not a home cook.

1267
00:49:38,780 --> 00:49:40,020
And that's the stuff
that makes us

1268
00:49:40,020 --> 00:49:41,820
the happiest to see.
Thank you very much.

1269
00:49:41,820 --> 00:49:43,700
Well done, Vinnie.
Thank you.

1270
00:49:43,700 --> 00:49:45,220
(CHEERING AND APPLAUSE)

1271
00:49:46,420 --> 00:49:48,900
That's, like, a
once-in-a-lifetime opportunity.

1272
00:49:48,900 --> 00:49:50,500
I definitely feel like,
you know,

1273
00:49:50,500 --> 00:49:52,020
I have a shot at immunity today.

1274
00:49:52,020 --> 00:49:53,900
Fingers crossed.

1275
00:49:58,140 --> 00:50:00,100
Well done, mate.
Thank you. Thank you.

1276
00:50:00,100 --> 00:50:02,820
Next dish we'd love to taste
is Aaron's.

1277
00:50:02,820 --> 00:50:05,060
(CHEERING AND APPLAUSE)
Go, Aaron!

1278
00:50:06,980 --> 00:50:08,540
AARON: There is
that worry factor

1279
00:50:08,540 --> 00:50:10,980
of the dish being too simple.

1280
00:50:10,980 --> 00:50:15,020
But also, my heritage
is all over this dish.

1281
00:50:16,100 --> 00:50:17,420
So, hopefully, it's enough.

1282
00:50:26,620 --> 00:50:28,140
Hello.

1283
00:50:30,940 --> 00:50:32,340
Aaron, tell us
what you've made.

1284
00:50:32,340 --> 00:50:35,940
I've made my grandmother's
version of bang kuang char.

1285
00:50:35,940 --> 00:50:39,140
so it's a bit more
carrot-forward

1286
00:50:39,140 --> 00:50:41,100
because, when I was younger,
that was the only kind

1287
00:50:41,100 --> 00:50:42,420
of vegetable I'd eat.

1288
00:50:42,420 --> 00:50:43,820
When she sauteed it,
it was really sweet.

1289
00:50:43,820 --> 00:50:45,340
So that's what I've tried
to do today,

1290
00:50:45,340 --> 00:50:47,100
tried to bring out more
of the carrots

1291
00:50:47,100 --> 00:50:49,340
and try to emulate
a bit of her recipe.

1292
00:50:49,340 --> 00:50:51,820
So, when you think of this dish,
how long would it usually take

1293
00:50:51,820 --> 00:50:53,780
when your grandma makes it
at home?

1294
00:50:53,780 --> 00:50:55,220
It would take hours for her

1295
00:50:55,220 --> 00:50:56,500
because she'd be there,

1296
00:50:56,500 --> 00:50:57,700
on, like, a little
plastic stool,

1297
00:50:57,700 --> 00:51:00,540
big round chopping block
with a giant cleaver,

1298
00:51:00,540 --> 00:51:02,140
just going
at the vegetables slowly.

1299
00:51:02,140 --> 00:51:03,140
On the ground.
Yeah.

1300
00:51:03,140 --> 00:51:04,620
Yeah.
And be like...there was...

1301
00:51:04,620 --> 00:51:05,740
Newspaper.
Newspaper

1302
00:51:05,740 --> 00:51:08,020
and the coloured buckets...
Mm-hm, yeah.

1303
00:51:08,020 --> 00:51:09,260
..that you put
all the vegetables in.

1304
00:51:09,260 --> 00:51:10,340
So she'd separate
the vegetables.

1305
00:51:10,340 --> 00:51:11,860
Oh.
Yeah. (CHUCKLES)

1306
00:51:11,860 --> 00:51:14,180
Such good memories, I love that.
Yeah.

1307
00:51:14,180 --> 00:51:16,900
I love that you did something
that was sentimental to you.

1308
00:51:16,900 --> 00:51:19,140
And also, just to taste
family cooking.

1309
00:51:19,140 --> 00:51:20,980
Yeah.
It's fantastic.

1310
00:51:20,980 --> 00:51:22,340
Thank you.

1311
00:51:22,340 --> 00:51:24,620
Can you tell us,
what is your grandmother's name?

1312
00:51:24,620 --> 00:51:26,220
English name is Mary.

1313
00:51:26,220 --> 00:51:27,460
Mary.

1314
00:51:27,460 --> 00:51:28,940
That was my grandmother's
English name!

1315
00:51:28,940 --> 00:51:30,260
Really?
Yeah.

1316
00:51:30,260 --> 00:51:31,740
(BOTH LAUGH)

1317
00:51:32,740 --> 00:51:34,420
I can't wait to dive in.

1318
00:51:34,420 --> 00:51:35,460
(CRUNCHING)

1319
00:51:35,460 --> 00:51:36,700
Good crunch.

1320
00:51:36,700 --> 00:51:37,940
Yeah.

1321
00:51:41,700 --> 00:51:43,860
It's so satisfying to hear.
Mmm.

1322
00:51:54,460 --> 00:51:57,300
OK, let's start
with the sambal.

1323
00:51:58,260 --> 00:51:59,460
It is so good.

1324
00:52:01,460 --> 00:52:03,900
I love that you're honouring
your grandmother's recipe

1325
00:52:03,900 --> 00:52:05,100
and all the flavours of it.

1326
00:52:05,100 --> 00:52:06,980
I can't say, necessarily,
that the carrots

1327
00:52:06,980 --> 00:52:08,660
are what's standing out
as the featured item,

1328
00:52:08,660 --> 00:52:10,500
but I do think it's really
balanced.

1329
00:52:10,500 --> 00:52:12,300
I love the crunch
and the textures.

1330
00:52:12,300 --> 00:52:13,860
And, yes, that sambal -

1331
00:52:13,860 --> 00:52:16,340
I would bottle it, and I would
take it home with me if I could.

1332
00:52:16,340 --> 00:52:17,940
(LAUGHS)
It's great.

1333
00:52:17,940 --> 00:52:20,260
Aaron, I love how this
has so many,

1334
00:52:20,260 --> 00:52:21,820
you know, childhood memories
for you.

1335
00:52:21,820 --> 00:52:23,660
I loved eating the little...
Mmm.

1336
00:52:23,660 --> 00:52:26,420
..little fried hat.
It was very delicious.

1337
00:52:26,420 --> 00:52:27,780
It was incredibly crispy.

1338
00:52:27,780 --> 00:52:29,540
Love, love, love the sambal.

1339
00:52:29,540 --> 00:52:30,700
Great job on that.

1340
00:52:30,700 --> 00:52:32,540
And well done on the heat

1341
00:52:32,540 --> 00:52:35,020
because it's, like, very,
um...not antisocial.

1342
00:52:35,020 --> 00:52:36,660
Like, it's still very...
(LAUGHTER)

1343
00:52:36,660 --> 00:52:37,940
That's such a good way
to describe it.

1344
00:52:37,940 --> 00:52:40,180
It's good. It's good, yeah.

1345
00:52:40,180 --> 00:52:42,500
There is so much to love
on this plate.

1346
00:52:42,500 --> 00:52:44,580
It's fresh, it's funky,

1347
00:52:44,580 --> 00:52:45,980
it's spicy.

1348
00:52:45,980 --> 00:52:48,140
It has absolutely every
flavour profile

1349
00:52:48,140 --> 00:52:49,220
going on in there.

1350
00:52:49,220 --> 00:52:51,140
Love the garlic, as well.
Sorry to interrupt.

1351
00:52:51,140 --> 00:52:54,180
Uh, we've had a phone call
to the studio.

1352
00:52:56,100 --> 00:52:58,860
(LAUGHS)
Hi, my love!

1353
00:52:58,860 --> 00:53:00,020
G'day.

1354
00:53:00,020 --> 00:53:02,260
Hi. My husband's here.

1355
00:53:02,260 --> 00:53:03,660
(EXCLAIMING, LAUGHTER)

1356
00:53:07,180 --> 00:53:09,420
I want you to meet the judges.
Here we go.

1357
00:53:11,020 --> 00:53:12,260
GRACE: Oh, my gosh.

1358
00:53:12,260 --> 00:53:14,460
What's going on? Have I
interrupted something important?

1359
00:53:14,460 --> 00:53:15,940
Well, we are...we are actually
in the middle

1360
00:53:15,940 --> 00:53:17,180
of tasting all the dishes.

1361
00:53:17,180 --> 00:53:19,340
We have four incredible cooks
here.

1362
00:53:19,340 --> 00:53:21,500
Here they are.
Aaron's here.

1363
00:53:21,500 --> 00:53:23,140
Vinnie's back there.

1364
00:53:23,140 --> 00:53:24,660
Casper and Petro.

1365
00:53:24,660 --> 00:53:26,620
Hello.
Say hi, guys.

1366
00:53:26,620 --> 00:53:28,500
Um...it's amazing.

1367
00:53:28,500 --> 00:53:30,380
They're so talented.
We wish you were here.

1368
00:53:30,380 --> 00:53:32,020
He's in Canberra right now.
POH: Oh, yeah.

1369
00:53:32,020 --> 00:53:33,220
With the veterans.

1370
00:53:33,220 --> 00:53:34,620
The chandeliers
in the background -

1371
00:53:34,620 --> 00:53:35,860
that's very nice.
Yeah.

1372
00:53:35,860 --> 00:53:37,820
We fancied the joint up...
Yeah, they go all out here.

1373
00:53:37,820 --> 00:53:39,140
..for your beautiful wife.

1374
00:53:39,140 --> 00:53:41,380
Good set you guys have.
Wonderful.

1375
00:53:41,380 --> 00:53:42,580
I wish you could try this.

1376
00:53:42,580 --> 00:53:44,540
These dishes are fantastic.

1377
00:53:44,540 --> 00:53:46,460
Can I see?
Yes.

1378
00:53:46,460 --> 00:53:48,020
(LAUGHTER)
Yeah.

1379
00:53:48,020 --> 00:53:50,060
Can you see it OK?

1380
00:53:51,420 --> 00:53:53,260
It's really delicious,
and there's a hot sauce that...

1381
00:53:53,260 --> 00:53:54,660
Well, you know me.
It's a sambal,

1382
00:53:54,660 --> 00:53:56,100
and it is so good.

1383
00:53:56,100 --> 00:53:57,100
I don't know if...

1384
00:53:57,100 --> 00:53:58,700
I think it might be too much
for you, though.

1385
00:53:58,700 --> 00:54:00,460
It's spicy.

1386
00:54:00,460 --> 00:54:02,820
Good, well, go and enjoy it.
I'm very sorry to disturb you.

1387
00:54:02,820 --> 00:54:05,020
All is well here.
And I'll see you later.

1388
00:54:05,020 --> 00:54:06,620
OK, I'll see you later.
Say bye to everybody.

1389
00:54:06,620 --> 00:54:08,860
And there's the crew.
Bye.

1390
00:54:08,860 --> 00:54:10,180
(LAUGHTER)

1391
00:54:10,180 --> 00:54:12,780
Love you. Talk to you later.
Bye.

1392
00:54:12,780 --> 00:54:15,740
(CHEERING AND APPLAUSE)

1393
00:54:21,300 --> 00:54:23,420
JEAN-CHRISTOPHE: Wow, wow, wow,
wow, wow!

1394
00:54:25,980 --> 00:54:27,420
DOT: That was nuts!

1395
00:54:27,420 --> 00:54:29,460
Oh, my gosh!

1396
00:54:29,460 --> 00:54:31,580
Just when you think
you're at the peak,

1397
00:54:31,580 --> 00:54:33,860
we're FaceTiming Prince Harry.

1398
00:54:33,860 --> 00:54:35,220
This is nuts.

1399
00:54:35,220 --> 00:54:37,140
How exciting!

1400
00:54:37,140 --> 00:54:39,020
What a lovely surprise.

1401
00:54:39,020 --> 00:54:41,060
Honestly, I'm still chuffed.

1402
00:54:41,060 --> 00:54:42,860
He's a charmer, isn't he?
Yeah.

1403
00:54:42,860 --> 00:54:45,260
Aaron, I don't know how
I'm going to top that,

1404
00:54:45,260 --> 00:54:47,060
but, um, like I was saying,

1405
00:54:47,060 --> 00:54:49,100
there's a lot to love
about this dish.

1406
00:54:49,100 --> 00:54:50,860
It's really tasty,
so well done, Aaron.

1407
00:54:50,860 --> 00:54:51,980
AARON: Thank you.

1408
00:54:51,980 --> 00:54:53,900
I think your grandmother
would be very, very proud

1409
00:54:53,900 --> 00:54:55,460
of this dish
and what you've done.

1410
00:54:55,460 --> 00:54:57,420
You've done her proud.
Thanks, Aaron.

1411
00:54:57,420 --> 00:54:59,980
Thank you.
(CHEERING AND APPLAUSE)

1412
00:55:01,380 --> 00:55:03,820
AARON: The last thing
I'd expected was Prince Harry

1413
00:55:03,820 --> 00:55:08,140
on a FaceTime call, hearing
how delicious my sambal is.

1414
00:55:08,140 --> 00:55:10,100
Like, what is my life?

1415
00:55:10,100 --> 00:55:12,180
Have a good chat with Harry?
Yeah. Great chat.

1416
00:55:14,140 --> 00:55:16,420
OK, when that phone came,
I had a panic attack.

1417
00:55:16,420 --> 00:55:18,340
I thought something was wrong.

1418
00:55:18,340 --> 00:55:19,940
GRACE: That is cray-cray.

1419
00:55:19,940 --> 00:55:21,180
It was wild.

1420
00:55:21,180 --> 00:55:23,060
VINNIE: What an awesome day!

1421
00:55:23,060 --> 00:55:24,460
It's time for dessert.

1422
00:55:24,460 --> 00:55:25,620
You're next, Petro.

1423
00:55:25,620 --> 00:55:28,260
PAT: Yeah, Petro!
(CHEERING AND APPLAUSE)

1424
00:55:28,260 --> 00:55:29,700
This will be really interesting.

1425
00:55:31,820 --> 00:55:35,260
PETRO: This dessert
is something pretty crazy

1426
00:55:35,260 --> 00:55:36,900
that I haven't done before,

1427
00:55:36,900 --> 00:55:38,980
with some very
interesting flavours.

1428
00:55:38,980 --> 00:55:41,380
(EXCLAIMING)
Ooh, wow!

1429
00:55:41,380 --> 00:55:43,820
Hopefully, the risk pays off.

1430
00:55:45,100 --> 00:55:46,420
Petro, tell us what you've made?

1431
00:55:46,420 --> 00:55:48,980
Uh, celeriac ice-cream

1432
00:55:48,980 --> 00:55:52,180
with some sauteed celeriac,

1433
00:55:52,180 --> 00:55:55,540
some pickled apples
and a hazelnut crumb.

1434
00:55:56,500 --> 00:55:59,980
So, I just want to ask,
who's had a celeriac dessert?

1435
00:55:59,980 --> 00:56:01,340
Anyone? Hands up!
JEAN-CHRISTOPHE: No.

1436
00:56:01,340 --> 00:56:03,180
No.
Anyone? Anyone in the gantry?

1437
00:56:03,180 --> 00:56:04,980
No-one will be crazy
enough to do that.

1438
00:56:04,980 --> 00:56:06,220
CONTESTANTS: No.
Surely.

1439
00:56:06,220 --> 00:56:08,500
Petro, not a single hand up.
(PETRO LAUGHS)

1440
00:56:08,500 --> 00:56:12,380
Uh, yeah,
I haven't had one either.

1441
00:56:12,380 --> 00:56:14,340
(LAUGHTER)

1442
00:56:15,700 --> 00:56:18,540
This is the first one.
Very brave.

1443
00:56:18,540 --> 00:56:20,220
I can't wait to dive in.
SOFIA: Let's.

1444
00:56:22,500 --> 00:56:23,620
Thank you.

1445
00:56:41,500 --> 00:56:42,860
OK. Um...

1446
00:56:57,700 --> 00:56:58,660
OK.

1447
00:57:01,820 --> 00:57:02,940
Um...

1448
00:57:06,460 --> 00:57:07,620
I am...

1449
00:57:08,980 --> 00:57:10,260
..rubbing my temples...

1450
00:57:12,540 --> 00:57:14,860
..because I can't understand
how this is so good.

1451
00:57:14,860 --> 00:57:17,140
(CHUCKLES)
(EXCLAIMING)

1452
00:57:17,140 --> 00:57:19,020
(CHEERING AND APPLAUSE)

1453
00:57:20,780 --> 00:57:22,380
(SIGHS)

1454
00:57:23,420 --> 00:57:24,980
This is...

1455
00:57:24,980 --> 00:57:27,020
..so extraordinary.

1456
00:57:28,260 --> 00:57:29,940
The execution is beautiful.

1457
00:57:29,940 --> 00:57:33,060
I think you can see the balance
in the flavours

1458
00:57:33,060 --> 00:57:35,140
of that peppercorn
really coming through

1459
00:57:35,140 --> 00:57:36,460
on the ice-cream.

1460
00:57:36,460 --> 00:57:38,700
The texture of the ice-cream
is beautiful.

1461
00:57:38,700 --> 00:57:39,900
Obviously, the vanilla is there,

1462
00:57:39,900 --> 00:57:43,660
but that celeriac
is very perfectly featured.

1463
00:57:43,660 --> 00:57:45,860
The earthiness
and the nuttiness,

1464
00:57:45,860 --> 00:57:47,820
it's not overpowered.

1465
00:57:47,820 --> 00:57:50,340
I also love the variation
of colours,

1466
00:57:50,340 --> 00:57:52,820
the textures that are popping.

1467
00:57:52,820 --> 00:57:56,020
To be that creative
and that courageous

1468
00:57:56,020 --> 00:57:58,460
to make something that is new,
that you've never tried,

1469
00:57:58,460 --> 00:57:59,900
to push yourself,

1470
00:57:59,900 --> 00:58:01,700
to believe in yourself
that much...

1471
00:58:03,580 --> 00:58:04,620
You did it!

1472
00:58:05,980 --> 00:58:07,820
And it feels very
Michelin-star to me.

1473
00:58:07,820 --> 00:58:10,140
Yes.
JEAN-CHRISTOPHE: Yeah.

1474
00:58:10,140 --> 00:58:11,940
Well done.
Thank you.

1475
00:58:11,940 --> 00:58:13,660
Well done.
Thank you so much.

1476
00:58:13,660 --> 00:58:15,220
Petro, suck this up
and store it.

1477
00:58:15,220 --> 00:58:16,660
I will!

1478
00:58:16,660 --> 00:58:17,900
That's a massive compliment.
For a bad day.

1479
00:58:17,900 --> 00:58:19,460
I will.

1480
00:58:19,460 --> 00:58:21,580
Do you realise how good this is?

1481
00:58:21,580 --> 00:58:24,140
This is more
than a restaurant dish.

1482
00:58:24,140 --> 00:58:26,180
It's perfection.

1483
00:58:26,180 --> 00:58:28,060
You've managed to transform

1484
00:58:28,060 --> 00:58:31,420
such a powerful vegetable

1485
00:58:31,420 --> 00:58:35,340
to something so delicate,
sweet, subtle.

1486
00:58:35,340 --> 00:58:36,540
And it keeps coming back,

1487
00:58:36,540 --> 00:58:38,700
the celeriac is really
making this effect.

1488
00:58:38,700 --> 00:58:40,100
And on top of that, you've got

1489
00:58:40,100 --> 00:58:43,660
the audacity of having lemon,
apples,

1490
00:58:43,660 --> 00:58:45,220
tarragon, whisky...

1491
00:58:45,220 --> 00:58:46,940
(TABLE BANGS)
..vanilla!

1492
00:58:46,940 --> 00:58:48,700
I mean, this is crazy.

1493
00:58:50,180 --> 00:58:53,540
It just tastes
perfectly harmonious.

1494
00:58:53,540 --> 00:58:56,700
You've got
the celeriac ice-cream,

1495
00:58:56,700 --> 00:59:00,620
which is this earthy sweetness,
this intrigue.

1496
00:59:00,620 --> 00:59:02,500
And then, as you finish
that mouthful,

1497
00:59:02,500 --> 00:59:05,180
you get the pepperiness
right at the end.

1498
00:59:05,180 --> 00:59:07,420
And the vanilla just enhances
all of that together.

1499
00:59:07,420 --> 00:59:09,660
The crumb - it's kind of giving

1500
00:59:09,660 --> 00:59:12,500
a little bit of, like,
Anzac biscuit and tea.

1501
00:59:12,500 --> 00:59:14,140
I think you've made

1502
00:59:14,140 --> 00:59:17,140
your best dessert, in front
of the Duchess of Sussex.

1503
00:59:17,140 --> 00:59:18,620
Oh, my God. (CHUCKLES)

1504
00:59:18,620 --> 00:59:21,900
(CHEERING AND APPLAUSE)
Thank you, guys. Thank you.

1505
00:59:25,220 --> 00:59:28,980
I cannot believe how much
they loved my dessert.

1506
00:59:28,980 --> 00:59:30,540
Oh-la-la-la-la! Look at that.

1507
00:59:30,540 --> 00:59:31,940
So good.

1508
00:59:31,940 --> 00:59:33,740
PETRO: I think Meghan calling
my dessert...

1509
00:59:33,740 --> 00:59:35,220
Good job!
Thanks, mate.

1510
00:59:35,220 --> 00:59:36,940
..a Michelin-star dessert

1511
00:59:36,940 --> 00:59:40,100
might be the best thing
I've heard...

1512
00:59:40,100 --> 00:59:41,340
..all competition.

1513
00:59:41,340 --> 00:59:42,500
Oh!

1514
00:59:45,700 --> 00:59:47,220
Oh, my God.

1515
00:59:57,420 --> 01:00:00,340
I have loved every second
of being here.

1516
01:00:00,340 --> 01:00:02,620
I was already in love
with Australia,

1517
01:00:02,620 --> 01:00:04,860
and this has just made me
over the moon.

1518
01:00:04,860 --> 01:00:07,060
I'm thrilled to be here.
Thank you for the hospitality.

1519
01:00:07,060 --> 01:00:08,660
Truly, it's been incredible.

1520
01:00:08,660 --> 01:00:10,980
And all of these dishes
are well worth

1521
01:00:10,980 --> 01:00:12,340
flying over here for,

1522
01:00:12,340 --> 01:00:13,620
so thank you, gentlemen.

1523
01:00:13,620 --> 01:00:15,820
Really, job well done.

1524
01:00:15,820 --> 01:00:17,900
So cool you're coming back again
next year.

1525
01:00:17,900 --> 01:00:19,060
(LAUGHTER)

1526
01:00:21,300 --> 01:00:23,180
Meghan, thank you so much

1527
01:00:23,180 --> 01:00:24,980
for making the trip from
the other side of the world.

1528
01:00:24,980 --> 01:00:27,940
Everybody put your hands
together for Meghan Markle!

1529
01:00:27,940 --> 01:00:30,940
(CHEERING AND APPLAUSE)

1530
01:00:30,940 --> 01:00:35,140
LYDIA: Meghan's so lovely,
and she was so supportive.

1531
01:00:35,140 --> 01:00:37,620
It was really beautiful
to watch.

1532
01:00:37,620 --> 01:00:39,580
Shall we talk about the dishes?

1533
01:00:39,580 --> 01:00:41,020
Yeah.
Alright.

1534
01:00:41,020 --> 01:00:42,900
Casper, let's start with you.

1535
01:00:44,620 --> 01:00:47,740
It was so beautifully balanced
and composed,

1536
01:00:47,740 --> 01:00:49,220
what you put together.

1537
01:00:49,220 --> 01:00:50,900
And truly,
those Jerusalem artichokes,

1538
01:00:50,900 --> 01:00:52,620
just the perfect texture,

1539
01:00:52,620 --> 01:00:54,500
married in harmony

1540
01:00:54,500 --> 01:00:57,500
with some of the best occy -
as you say -

1541
01:00:57,500 --> 01:00:58,580
I've ever had.

1542
01:00:58,580 --> 01:01:00,220
Job well done.

1543
01:01:00,220 --> 01:01:01,820
Thank you.

1544
01:01:01,820 --> 01:01:03,140
Vinnie,

1545
01:01:03,140 --> 01:01:05,580
as I mentioned, it is a dish

1546
01:01:05,580 --> 01:01:09,420
that my husband would
love so much.

1547
01:01:10,540 --> 01:01:13,860
It was this perfectly
elevated Sunday roast.

1548
01:01:15,820 --> 01:01:16,940
Thank you.

1549
01:01:16,940 --> 01:01:19,180
Aaron, well, you know

1550
01:01:19,180 --> 01:01:20,740
I am head over heels
over that sambal.

1551
01:01:20,740 --> 01:01:22,060
(LAUGHTER)

1552
01:01:22,060 --> 01:01:23,220
It is so delicious.

1553
01:01:23,220 --> 01:01:25,260
Your grandmother would
be so proud of that dish.

1554
01:01:25,260 --> 01:01:27,620
And I really appreciate,
as well, the story

1555
01:01:27,620 --> 01:01:30,100
and the memory that you can
connect to that plate of food.

1556
01:01:30,100 --> 01:01:31,580
Thank you.

1557
01:01:31,580 --> 01:01:32,780
Petro,

1558
01:01:32,780 --> 01:01:34,060
forevermore,

1559
01:01:34,060 --> 01:01:36,100
I think I will associate you
with celeriac...

1560
01:01:36,100 --> 01:01:37,740
(LAUGHTER)
..which is the most

1561
01:01:37,740 --> 01:01:39,020
unexpected thing,
I would think...

1562
01:01:39,020 --> 01:01:40,460
Yeah.

1563
01:01:40,460 --> 01:01:42,060
..on meeting any of you
on this show.

1564
01:01:42,060 --> 01:01:44,620
But it was extraordinary,
frankly,

1565
01:01:44,620 --> 01:01:47,260
what you managed to do
with a vegetable,

1566
01:01:47,260 --> 01:01:51,100
and turn it into a dessert
that is so incredibly elegant.

1567
01:01:51,100 --> 01:01:52,540
Well done to you.

1568
01:01:53,820 --> 01:01:56,420
It came down
to two dishes today.

1569
01:01:58,900 --> 01:02:00,500
Casper.

1570
01:02:03,380 --> 01:02:04,940
And Petro.

1571
01:02:08,940 --> 01:02:11,980
You two made it almost
impossible to decide.

1572
01:02:15,740 --> 01:02:18,940
But the first member
of our top three,

1573
01:02:18,940 --> 01:02:21,940
and going straight
into the semifinals...

1574
01:02:25,900 --> 01:02:27,260
..is you...

1575
01:02:27,260 --> 01:02:29,020
..Petro!

1576
01:02:29,020 --> 01:02:31,740
Oh!
(CHEERING AND APPLAUSE)

1577
01:02:35,940 --> 01:02:37,580
Oh, my God!

1578
01:02:37,580 --> 01:02:39,020
Ha!

1579
01:02:39,020 --> 01:02:41,300
Thanks, mate.

1580
01:02:41,300 --> 01:02:43,220
This is unbelievable.

1581
01:02:43,220 --> 01:02:45,420
It means the absolute world

1582
01:02:45,420 --> 01:02:47,700
to get straight
into that semifinal.

1583
01:02:47,700 --> 01:02:50,780
I'm gonna remember this day
forever.

1584
01:02:50,780 --> 01:02:52,580
Congratulations, all of you.

1585
01:02:52,580 --> 01:02:54,100
Well done. Bravo!

1586
01:02:54,100 --> 01:02:55,260
Thank you.

1587
01:02:56,340 --> 01:02:58,220
I hope you enjoyed yourself.
Oh, my gosh, I loved it.

1588
01:02:58,220 --> 01:02:59,540
I can't wait to go back
to the hotel

1589
01:02:59,540 --> 01:03:01,140
and tell H all about it.
Really?

1590
01:03:01,140 --> 01:03:02,660
That's awesome.
He'll be here in a little bit.

1591
01:03:02,660 --> 01:03:03,740
That's awesome.

1592
01:03:03,740 --> 01:03:04,980
ANNOUNCER: Tomorrow night...

1593
01:03:06,220 --> 01:03:08,900
..their loved ones
sent letters...

1594
01:03:08,900 --> 01:03:11,060
"Dear Aaron, you've done
so well to get to this point

1595
01:03:11,060 --> 01:03:12,420
"in the competition."

1596
01:03:12,420 --> 01:03:15,060
..and one special ingredient.

1597
01:03:16,780 --> 01:03:18,140
Oh, my goodness, Vinnie!

1598
01:03:21,060 --> 01:03:22,780
You got this, bro.

1599
01:03:25,380 --> 01:03:28,220
Now, one dish stands

1600
01:03:28,220 --> 01:03:31,340
between them and the semifinal.

1601
01:03:32,620 --> 01:03:34,500
There's a lot
riding on today's cook.

1602
01:03:34,500 --> 01:03:36,300
CASPER: If I make
my parents proud

1603
01:03:36,300 --> 01:03:37,740
with this dish, job done.

1604
01:03:37,740 --> 01:03:39,380
VINNIE: Is this dish the one

1605
01:03:39,380 --> 01:03:40,620
that does send me home?

1606
01:03:45,500 --> 01:03:47,500
Captions by Red Bee Media