1 00:00:01,640 --> 00:00:04,040 Previously on MasterChef Australia. 2 00:00:04,640 --> 00:00:09,100 Please welcome the Duchess of Sussex, Meghan Markle! 3 00:00:12,200 --> 00:00:15,120 This very special guest. 4 00:00:15,480 --> 00:00:17,520 Your time starts now. 5 00:00:17,960 --> 00:00:20,560 Put everyone in a spin. 6 00:00:21,140 --> 00:00:23,760 She has this aura around her. 7 00:00:24,000 --> 00:00:25,000 Thank you. 8 00:00:28,040 --> 00:00:32,159 They all served up dishes that delighted the Duchess. 9 00:00:32,520 --> 00:00:36,920 Rubbing my temple because I can't understand how this is so good. 10 00:00:37,360 --> 00:00:41,480 It's just a very easy, craveable dish. 11 00:00:41,820 --> 00:00:43,480 Feels very Michelin star to me. 12 00:00:43,700 --> 00:00:49,840 Bravo. And Petro won immunity and his place in the semifinal. 13 00:00:50,760 --> 00:00:57,020 Then, letters from loved ones inspired an especially emotional cook. 14 00:00:57,740 --> 00:00:59,760 Love you yesterday, love you always, Dad. 15 00:01:00,080 --> 00:01:02,280 Oh, my goodness, Vinny. 16 00:01:03,200 --> 00:01:06,440 Which was the end of the journey for Casper. 17 00:01:07,120 --> 00:01:11,880 I'm really proud of what I've been able to do, and I love every minute of it. 18 00:01:13,040 --> 00:01:14,600 You three are going to need these. 19 00:01:15,020 --> 00:01:22,020 Tonight, it's time to have some fun with the judges versus semi 20 00:01:22,020 --> 00:01:23,020 -finalists. 21 00:01:23,840 --> 00:01:26,120 Hey, they're burning the deep. They're burning it. 22 00:01:27,660 --> 00:01:28,660 Shut up! 23 00:01:33,380 --> 00:01:33,900 Thank 24 00:01:33,900 --> 00:01:45,280 you, 25 00:01:45,280 --> 00:01:46,280 gentlemen. 26 00:01:54,480 --> 00:01:55,480 Here we go. 27 00:01:55,600 --> 00:01:57,160 Nice, nice, nice. 28 00:01:57,680 --> 00:02:01,360 Ho and Jean-Christophe are wearing their cooking uniform. 29 00:02:03,000 --> 00:02:08,600 I think I know what's going to happen today and I am so excited for it. 30 00:02:17,160 --> 00:02:22,720 Vinny, Aaron and Petra, all your efforts have led you to this point. 31 00:02:24,940 --> 00:02:27,820 The semi-final is a pivotal stage in this competition. 32 00:02:31,100 --> 00:02:34,580 But before we get to it, we should celebrate and have a little fun. 33 00:02:37,180 --> 00:02:39,120 There will be two rounds today. 34 00:02:41,060 --> 00:02:47,700 And in the first round, you three will be ecstatic to know you won't be 35 00:02:47,700 --> 00:02:48,700 cooking. 36 00:02:57,230 --> 00:02:58,250 I've been waiting for this. 37 00:02:58,750 --> 00:03:02,690 I can't wait to stand on the other side and see how that all feels. 38 00:03:03,350 --> 00:03:04,790 There is no elimination. 39 00:03:05,730 --> 00:03:07,310 Andy's still on paternity leave. 40 00:03:07,970 --> 00:03:09,570 Poe and Jean-Christophe will be cooking. 41 00:03:11,590 --> 00:03:14,690 And you three will be joining me to judge them. 42 00:03:18,330 --> 00:03:21,930 Time to whip off those aprons and swap places. 43 00:03:25,740 --> 00:03:27,040 I am very excited. 44 00:03:28,800 --> 00:03:34,020 The judges have been pretty nice to me, so I'm not out to get them, but it's 45 00:03:34,020 --> 00:03:35,020 going to be good fun. 46 00:03:40,260 --> 00:03:46,200 Are you all drunk, Christophe? Yes. 47 00:03:47,900 --> 00:03:49,100 Don't get too comfortable, guys. 48 00:03:53,480 --> 00:03:57,120 In this first round, Poe and Jean-Christophe, you'll be cooking head 49 00:03:57,120 --> 00:03:57,978 -to-head. 50 00:03:57,980 --> 00:03:58,980 Mano a mano. 51 00:04:04,260 --> 00:04:07,420 And I think I hear your hero ingredient arriving right now. 52 00:04:09,820 --> 00:04:10,820 Cheeky, cheeky. 53 00:04:13,640 --> 00:04:17,620 Good morning. Hello, thank you so much. Here you go, enjoy. Have a lovely day. 54 00:04:17,700 --> 00:04:18,700 Oh, we will. 55 00:04:20,140 --> 00:04:21,140 What's everyone's guess? 56 00:04:21,700 --> 00:04:22,700 Corn? 57 00:04:37,300 --> 00:04:43,100 Today my friend, you must hero 58 00:04:43,100 --> 00:04:47,060 the humble 59 00:05:03,979 --> 00:05:05,880 That's what you look like. That's what you look like. 60 00:05:07,680 --> 00:05:08,680 All right. 61 00:05:09,120 --> 00:05:13,900 We're giving you 60 minutes to cook a delicious dish. 62 00:05:16,340 --> 00:05:18,600 The pantry and garden are open. 63 00:05:21,220 --> 00:05:28,120 But remember, the potato must be the centerpiece of your dish today. 64 00:05:29,300 --> 00:05:30,300 The winner. 65 00:05:30,520 --> 00:05:34,780 will receive bragging rights for a whole 12 months. 66 00:05:38,080 --> 00:05:40,780 The loser will do the washing up. 67 00:05:42,640 --> 00:05:46,420 All right, final three. 68 00:05:47,120 --> 00:05:49,680 Any words of advice for our cooks today? 69 00:05:50,880 --> 00:05:54,540 All the advice you gave to us this season, try to remember that. 70 00:05:54,860 --> 00:05:57,620 Channel all of it and put it on a plate for us. 71 00:05:59,020 --> 00:06:00,500 Will you do the honors? You're halfway there. 72 00:06:01,420 --> 00:06:03,500 Three, two, one. 73 00:06:03,780 --> 00:06:05,520 The time starts now! 74 00:06:13,520 --> 00:06:15,360 I need chicken stock. 75 00:06:16,600 --> 00:06:17,860 I need butter. 76 00:06:18,860 --> 00:06:19,860 I love it. 77 00:06:23,400 --> 00:06:25,240 That thing is stepping the commission. 78 00:06:25,620 --> 00:06:26,620 There's no running. 79 00:06:27,580 --> 00:06:28,580 It's rolling. 80 00:06:34,480 --> 00:06:37,680 I need sugar. 81 00:06:38,020 --> 00:06:39,520 Sugar. Caster sugar. 82 00:06:40,080 --> 00:06:43,080 You know, I feel like I've had my fair share of harsh feedback. 83 00:06:43,420 --> 00:06:46,900 Probably warranted by the dishes that I've made, but... She hasn't picked up 84 00:06:46,900 --> 00:06:48,180 the potato yet. Oh, spinach. 85 00:06:48,460 --> 00:06:49,460 Spinach. 86 00:06:49,800 --> 00:06:53,760 Spinach. Today's a chance for me to kind of get a dig back at the judges. 87 00:06:54,400 --> 00:06:55,400 Some of that. 88 00:06:55,700 --> 00:06:56,700 Ooh. 89 00:06:57,500 --> 00:07:00,340 At least just one little dig, you know what I mean? 90 00:07:00,540 --> 00:07:01,540 I think that'd be it. 91 00:07:01,700 --> 00:07:03,940 Go, Poe. Go, Poe. Come on, Poe. 92 00:07:04,760 --> 00:07:07,980 Lots of spinach. 93 00:07:10,360 --> 00:07:13,920 I think a potato's a good one. It's a neutral root vegetable. 94 00:07:14,700 --> 00:07:18,600 I feel like John Kristoff could be at an advantage here. I feel I've seen him 95 00:07:18,600 --> 00:07:20,360 cook more with potatoes in my time. 96 00:07:20,780 --> 00:07:24,880 Poe, she's a very versatile chef, but wheat. 97 00:07:25,180 --> 00:07:27,120 In Asian cooking, I feel I have strength. 98 00:07:30,020 --> 00:07:31,860 Wow. She's wasting no time. 99 00:07:33,000 --> 00:07:34,020 What are you cooking, Poe? 100 00:07:34,640 --> 00:07:38,620 I'm going to do a... I'm going to do a redemption dish. I'm doing the dish that 101 00:07:38,620 --> 00:07:41,500 I went out on. Oh, God! I did the 12! 102 00:07:41,740 --> 00:07:43,340 It haunts me every day. 103 00:07:46,740 --> 00:07:47,880 I'm kind of numb right now. 104 00:07:48,620 --> 00:07:52,540 The dough was raw. My pasta dough was raw. Only in the plating, but it was. 105 00:07:53,050 --> 00:07:57,870 I can see where she was going, but I think the only thing that got in the way 106 00:07:57,870 --> 00:08:00,750 of Paul today is Paul. Yeah. 107 00:08:01,930 --> 00:08:03,450 So it's a Sardinian dish. 108 00:08:03,770 --> 00:08:09,730 And it's a semolina dough, and you stuff it with potato and mint, quite unusual, 109 00:08:09,930 --> 00:08:10,990 and a bit of pecorino. 110 00:08:13,530 --> 00:08:18,250 So I'm doing my own little spin on it and kind of making it a bit Frenchy. 111 00:08:18,350 --> 00:08:19,350 Nice. Ooh. 112 00:08:19,670 --> 00:08:20,670 Ooh la la. 113 00:08:21,040 --> 00:08:23,380 Not just cooking for the win, cooking for redemption. 114 00:08:28,040 --> 00:08:29,240 I'm sorry. 115 00:08:33,760 --> 00:08:34,760 Let's go crazy. 116 00:08:35,020 --> 00:08:38,380 If you need any help taking anything, you let me know. Oh, thank you. I'll 117 00:08:38,380 --> 00:08:40,580 give you $50 if you vote for me. 118 00:08:41,640 --> 00:08:43,039 The bribes have started. 119 00:08:44,490 --> 00:08:47,490 Pressure's off. This is just a fun day. It doesn't mean I'm not going to be 120 00:08:47,490 --> 00:08:49,950 pestering them like they pester me throughout my cook. 121 00:08:52,990 --> 00:08:55,630 Great day, Steve. 122 00:08:56,150 --> 00:08:59,870 A little faster, I think. Oh, my God, so much alcohol. 123 00:09:01,110 --> 00:09:02,110 Very fresh. 124 00:09:02,490 --> 00:09:04,130 Looks like he's just having free drinks. 125 00:09:04,450 --> 00:09:05,409 Yeah. 126 00:09:05,410 --> 00:09:07,090 Is there any potatoes in there? 127 00:09:07,490 --> 00:09:08,490 Come on, Jeff. 128 00:09:08,550 --> 00:09:09,770 60 minutes goes quick. 129 00:09:11,030 --> 00:09:12,210 All right, boys, so... 130 00:09:12,680 --> 00:09:16,120 This is the point where we get together and we have a little chat about what's 131 00:09:16,120 --> 00:09:19,260 going on, what we're concerned about, what we're excited about. 132 00:09:19,740 --> 00:09:22,920 So, obviously, we have Jean-Christophe versus Poe. Yes. 133 00:09:23,440 --> 00:09:24,840 Heroing the humble potato. 134 00:09:25,280 --> 00:09:26,280 Yes. What do you want to see? 135 00:09:27,660 --> 00:09:31,680 From Jean-Christophe, I want to see some real high-level French technique. 136 00:09:31,940 --> 00:09:32,419 Mm-hmm. 137 00:09:32,420 --> 00:09:35,000 What am I going to be doing? I want to see some layering of flavors. 138 00:09:35,260 --> 00:09:36,840 Yep. And I want to see bananas. 139 00:09:37,340 --> 00:09:41,180 Okay, so all the things that he asked you for all the time. Well, that's fair. 140 00:09:41,320 --> 00:09:42,680 Exactly. That is completely fair. 141 00:09:42,880 --> 00:09:43,900 Yeah. What do you think, Aaron? 142 00:09:44,140 --> 00:09:47,100 I think the same. I'm a bit worried about John Christoffer. I don't see any 143 00:09:47,100 --> 00:09:48,320 potatoes on his bench right now. 144 00:09:48,800 --> 00:09:49,980 I just see a lot of alcohol. 145 00:09:51,020 --> 00:09:54,840 I think the beauty about food and what I want to see today is I want to be 146 00:09:54,840 --> 00:09:57,160 surprised. I want to try something I've never had before. 147 00:09:57,380 --> 00:09:58,279 Something unexpected. 148 00:09:58,280 --> 00:09:59,280 Something unexpected. 149 00:09:59,380 --> 00:10:01,400 Something unexpected with potatoes. We say that all the time. 150 00:10:02,500 --> 00:10:06,000 Who do you think is going to win this challenge? 151 00:10:08,280 --> 00:10:13,340 You know, Poe, she's going all out for it. But then again, John Kristoff hasn't 152 00:10:13,340 --> 00:10:14,340 won before. 153 00:10:14,900 --> 00:10:19,540 He's got a lot more motivation as well. So Andy won last year. Poe won the year 154 00:10:19,540 --> 00:10:24,060 before. John Kristoff is the only judge who hasn't won this challenge yet. 155 00:10:24,600 --> 00:10:27,020 He's won Michelin stars, but not this challenge. Exactly. 156 00:10:27,720 --> 00:10:29,360 Shall we go see what they're cooking? 157 00:10:29,600 --> 00:10:30,740 Yeah. Let's do it. 158 00:10:31,500 --> 00:10:35,700 I know this looks very crumbly, guys, but that's how this dough is. 159 00:10:36,840 --> 00:10:39,800 Just in case you're thinking, what the hell is that idiot doing? 160 00:10:42,500 --> 00:10:48,680 Actually, maybe it is a bit... Okay, I don't need glasses right now. 161 00:10:50,020 --> 00:10:51,120 Hi, Poe. Hi. 162 00:10:51,540 --> 00:10:55,900 This is the most chill I've ever seen you. Really? In the last three years. 163 00:10:55,960 --> 00:11:00,000 You call this chill? Yes. Maybe it's because I've made this dish three times. 164 00:11:01,520 --> 00:11:05,720 So this is double redemption. It is double redemption. 165 00:11:07,530 --> 00:11:08,530 What are you making? 166 00:11:08,650 --> 00:11:13,530 I'm doing this dish called colorgione. It's essentially a Sardinian potato 167 00:11:13,530 --> 00:11:18,290 dumpling. But I'm changing the sauce. I'm changing the sauce because I learnt 168 00:11:18,290 --> 00:11:19,790 something in your veloute class. 169 00:11:20,230 --> 00:11:21,230 Oh, yeah. 170 00:11:22,030 --> 00:11:25,270 But, yeah, that's my dish. So, Poe, you've got the Sardinian potato 171 00:11:25,270 --> 00:11:27,650 dumplings and veloute. What's in your veloute? 172 00:11:27,910 --> 00:11:30,150 It's going to be Jerusalem artichoke. 173 00:11:30,750 --> 00:11:34,450 I really want to do a really beautiful crimp. I want to show you guys something 174 00:11:34,450 --> 00:11:35,610 that you've never seen before. 175 00:11:36,360 --> 00:11:37,540 So it's going to look rad. 176 00:11:38,360 --> 00:11:39,560 Oh, my God. 177 00:11:41,740 --> 00:11:42,740 Let's get out of here. 178 00:11:42,960 --> 00:11:48,920 She's just kicked it up a gear. Go away now. Bye. Thank you. 179 00:11:49,520 --> 00:11:52,140 I cannot let Jonka stop beeping. 180 00:11:54,060 --> 00:11:57,080 Cannot. You've got 45 minutes to go. 181 00:12:00,240 --> 00:12:03,380 Oh, my God. I'm so stressed. 182 00:12:05,740 --> 00:12:06,740 Come on, let's go. 183 00:12:06,920 --> 00:12:07,920 Time's ticking. 184 00:12:08,000 --> 00:12:09,000 Let's go, chef! 185 00:12:10,320 --> 00:12:15,680 I'm good. I'm excited, actually, to be given a tremendous ingredient, potato. 186 00:12:17,160 --> 00:12:18,160 Oh, that's clever. 187 00:12:18,440 --> 00:12:20,020 Yeah. Oh! Oh! 188 00:12:21,780 --> 00:12:22,780 What? 189 00:12:23,960 --> 00:12:25,220 He's doing the Vinnie style. 190 00:12:25,460 --> 00:12:26,800 He's wrapping on the butter. 191 00:12:27,580 --> 00:12:30,280 Have you seen that technique before? Never. Never have I either. 192 00:12:30,940 --> 00:12:34,080 So, I'm hoping to use the potato. 193 00:12:34,780 --> 00:12:36,000 In four different ways. 194 00:12:37,240 --> 00:12:38,360 Oh, here comes the alcohol. 195 00:12:39,440 --> 00:12:40,440 There we go. 196 00:12:42,040 --> 00:12:49,000 I think I want to win, yeah, because... I want to win because I think it would 197 00:12:49,000 --> 00:12:51,560 be a privilege to win something on MasterChef, of course. 198 00:12:52,020 --> 00:12:54,080 I've been here for three years now, so why not? 199 00:12:54,520 --> 00:12:56,380 But, you know, I'm against the legion there. 200 00:12:57,960 --> 00:12:59,620 So, yeah, it's a lot to do, yeah. 201 00:13:01,220 --> 00:13:03,260 Now, who needs a bottle opener? 202 00:13:04,960 --> 00:13:07,020 Can somebody open this for me? That would be lovely. 203 00:13:07,260 --> 00:13:07,679 Yeah, sure. 204 00:13:07,680 --> 00:13:09,340 Thank you. I got you. I got you. 205 00:13:10,080 --> 00:13:11,080 Wow. 206 00:13:11,180 --> 00:13:12,880 Sophia, you look fantastic. 207 00:13:13,760 --> 00:13:17,060 Look, I don't think that flattery is going to help you today. 208 00:13:17,380 --> 00:13:22,080 I'm putting my full faith in you as a chef. What are you making us with 209 00:13:22,080 --> 00:13:26,260 potatoes? So I'm thinking of several dishes I used to do, which I used to 210 00:13:26,260 --> 00:13:30,540 enjoy. So I'm going to take a bit of all of them and put it in one dish, which I 211 00:13:30,540 --> 00:13:32,560 don't know how it's going to look like. 212 00:13:35,120 --> 00:13:38,820 So the first one, I'm going to be doing some potato, which is going to be 213 00:13:38,820 --> 00:13:42,300 layered around, and in the center, some chicken mousse. 214 00:13:42,660 --> 00:13:47,460 Then I'm going to do some little potato crisps. Then I'm hoping to do some 215 00:13:47,460 --> 00:13:51,660 potato first. Then I'm using to use the water of the potatoes, the liquid, to 216 00:13:51,660 --> 00:13:53,340 combine into my sauce. 217 00:13:53,580 --> 00:13:54,920 So there's four elements. 218 00:13:55,380 --> 00:13:57,700 Wow. That's a lot. 219 00:13:58,200 --> 00:14:00,780 Yeah. That is a lot of elements. 220 00:14:17,810 --> 00:14:24,570 I have no idea 221 00:14:24,570 --> 00:14:30,410 what Jean-Christophe is trying to make. I think it's potato four ways, but I... 222 00:14:32,180 --> 00:14:33,260 I have no idea. 223 00:14:34,180 --> 00:14:37,500 I just hope that when it's in front of us, it's more obvious. 224 00:14:38,900 --> 00:14:43,720 But he's not filling me with confidence. I think the real question is if he's 225 00:14:43,720 --> 00:14:44,940 even going to get a dish up today. 226 00:14:45,500 --> 00:14:47,500 He's so relaxed for 45 minutes. 227 00:14:55,460 --> 00:14:57,240 Oh, my God. No one look at my bench. 228 00:14:59,290 --> 00:15:00,290 Looks good, Po. 229 00:15:00,430 --> 00:15:01,670 A whole table day. 230 00:15:02,650 --> 00:15:06,910 Judges, week in, week out, have been putting up under immense pressure, and 231 00:15:06,910 --> 00:15:09,590 today's the day where we put it back on them and we get to have a bit of fun, 232 00:15:09,690 --> 00:15:10,910 and I'm all here for it. 233 00:15:11,590 --> 00:15:14,990 I'm very excited, but, oh, my God, it's the same. 234 00:15:15,250 --> 00:15:18,130 Every year, I'm like, I'm going to be so polished this year, and it just never 235 00:15:18,130 --> 00:15:20,290 is. I won't have time to do that. 236 00:15:21,210 --> 00:15:23,630 I won't have time to do that. I won't have time to do this. 237 00:15:25,350 --> 00:15:27,790 Time's getting away from me. I've got 30 minutes left. 238 00:15:28,360 --> 00:15:30,920 I've got my dough done. I've started my velouté. 239 00:15:31,200 --> 00:15:32,660 My filling's made. Yum. 240 00:15:33,120 --> 00:15:36,080 I'm having mega flashbacks to my time in the kitchen. 241 00:15:36,320 --> 00:15:40,680 And as much as I love it, there is some kind of, you know, real trauma. 242 00:15:43,440 --> 00:15:50,180 Every day, no joke, every day, this dish comes across 243 00:15:50,180 --> 00:15:52,600 my mind. Flips across my mind and goes, hello. 244 00:15:53,220 --> 00:15:56,440 And I'm going to put it to rest finally. I'm going to put it to bed. 245 00:15:57,550 --> 00:15:59,430 You've got 30 minutes to go! 246 00:16:02,370 --> 00:16:06,790 Here we go, that's the potatoes. 247 00:16:07,710 --> 00:16:08,710 Yeah! 248 00:16:09,310 --> 00:16:11,510 Potatoes. Finally got potatoes. 249 00:16:13,590 --> 00:16:15,390 Oh! JC! 250 00:16:15,790 --> 00:16:16,890 Did you just take a bite? 251 00:16:17,390 --> 00:16:18,390 Yes. 252 00:16:20,330 --> 00:16:24,010 John-Christoph has been a little bit of a madman. 253 00:16:24,390 --> 00:16:25,810 It's 30, John-Christoph! 254 00:16:26,440 --> 00:16:27,440 No way. 255 00:16:27,460 --> 00:16:28,460 Yeah! 256 00:16:29,500 --> 00:16:32,540 He's having lots of chitter-chats. Do you need anything, Paul? 257 00:16:32,820 --> 00:16:34,000 No, I'm good, thank you. 258 00:16:34,540 --> 00:16:36,500 But less chitter-chats, more cooking. 259 00:16:36,800 --> 00:16:40,600 I'm excited to cook in front of them and all of them. Honestly, I am, because 260 00:16:40,600 --> 00:16:42,460 it's something you share, yeah? 261 00:16:43,540 --> 00:16:45,760 But I'm a little bit behind. 262 00:16:48,620 --> 00:16:51,280 Oh, oh, oh, Jane, see? 263 00:16:51,880 --> 00:16:52,880 Oh! 264 00:16:55,080 --> 00:16:56,080 What? 265 00:16:56,300 --> 00:16:57,199 It will. 266 00:16:57,200 --> 00:16:59,560 Chef. I can't believe this. Look at that. 267 00:16:59,780 --> 00:17:01,300 He's impressed himself. Yes, chef. 268 00:17:02,200 --> 00:17:05,359 So the sauce is on, but it's going to take at least 20 more minutes before I 269 00:17:05,359 --> 00:17:09,000 use the juice of the potato, the full potato, to thicken my sauce. 270 00:17:09,300 --> 00:17:11,400 And I'm about to make chicken, a chicken mousse. 271 00:17:11,880 --> 00:17:13,099 All right, now. 272 00:17:14,540 --> 00:17:15,579 Yeah, it's tight. 273 00:17:15,839 --> 00:17:16,839 Of course it's very tight. 274 00:17:17,020 --> 00:17:21,079 Poe, Jean-Pierre Thoff, you have 25 minutes to go. 275 00:17:22,000 --> 00:17:23,000 Flower, 276 00:17:23,720 --> 00:17:25,240 that's flower, that's flower. 277 00:17:31,560 --> 00:17:33,100 Jeff, whereabouts are the potatoes? 278 00:17:33,700 --> 00:17:39,460 The potatoes, the first plot which I was on about is this one. Okay. 279 00:17:39,700 --> 00:17:43,320 If I don't put it in the steamer in the next minute, I'm done. 280 00:17:43,860 --> 00:17:44,559 That's it. 281 00:17:44,560 --> 00:17:49,620 How long does it take the steam to cook through? It should take 20 minutes. 282 00:17:50,160 --> 00:17:51,160 Okay. 283 00:17:51,500 --> 00:17:53,200 So now I'm making a chicken mousse. 284 00:17:53,520 --> 00:17:56,800 A lot to do still, so these are going to have to go in the steamer. Yeah, they 285 00:17:56,800 --> 00:17:57,880 should. All right. 286 00:17:58,280 --> 00:18:00,020 Thank you, chef. Look at you. 287 00:18:00,220 --> 00:18:01,440 You're nearly a chef already. 288 00:18:02,000 --> 00:18:05,760 Jean-Christophe wanted several potato elements on his dish. 289 00:18:06,060 --> 00:18:07,200 What the hell am I doing? 290 00:18:07,480 --> 00:18:12,220 But at the moment, I'm doubting whether he can finish any of them. He's so far 291 00:18:12,220 --> 00:18:17,040 behind. Chicken mousse, which hasn't been finished yet. It needs 28 minutes 292 00:18:17,040 --> 00:18:21,700 to cook. The potatoes in the oven are... I can't see how he can get this done. 293 00:18:22,740 --> 00:18:23,740 Let's see. 294 00:18:28,810 --> 00:18:32,970 If any of you are feeling a little bit traumatized, just get yourself a 295 00:18:32,970 --> 00:18:36,270 position as judge so that you can come back once a year and try and redeem 296 00:18:36,270 --> 00:18:38,410 yourself. Wait for a reprimand challenge. 297 00:18:41,090 --> 00:18:42,090 It's coming. 298 00:18:43,490 --> 00:18:46,310 Everything has to support the potato because that's the hero. 299 00:18:47,090 --> 00:18:50,810 And that's why I've chosen the Jerusalem artichoke velouté. 300 00:18:51,260 --> 00:18:55,020 It has a sort of subtle note of nuttiness to it, like me. 301 00:18:56,560 --> 00:18:57,600 Subtle note of nuttiness. 302 00:18:58,420 --> 00:18:59,780 It tastes delicious. 303 00:19:00,060 --> 00:19:01,580 I'm really happy with it. 304 00:19:02,560 --> 00:19:04,060 Are you happy? Does everything taste good? I'm happy. 305 00:19:04,280 --> 00:19:06,960 Have you left yourself enough time to make pretty little dumplings for us? I 306 00:19:06,960 --> 00:19:09,580 feel like I have. I mean, I haven't started them, which is a problem. 307 00:19:09,980 --> 00:19:11,680 I know, I know. 308 00:19:12,300 --> 00:19:13,700 You're going to give us a third time lucky. 309 00:19:13,980 --> 00:19:14,980 I know, I know, I know. 310 00:19:15,440 --> 00:19:16,740 Oh, it's a rollercoaster in there. 311 00:19:16,980 --> 00:19:17,980 Wow. It's a rollercoaster. 312 00:19:18,180 --> 00:19:19,159 You're going to poet. 313 00:19:19,160 --> 00:19:20,680 I'm going to poet. I'm going to poet. Poet. 314 00:19:21,110 --> 00:19:22,110 Let's go, Poe. 315 00:19:22,930 --> 00:19:24,450 Oh. Oh, no. 316 00:19:25,330 --> 00:19:26,330 Oh, my hand. 317 00:19:26,510 --> 00:19:27,510 Oh. 318 00:19:29,290 --> 00:19:30,530 These little fingies go. 319 00:19:31,070 --> 00:19:32,330 Oh, we've got to see the crimping. 320 00:19:34,490 --> 00:19:36,710 No one does it as fast as you. Oh, my God. 321 00:19:37,550 --> 00:19:40,070 Watching Poe work is just amazing. 322 00:19:40,750 --> 00:19:43,130 Oh, look at that. 323 00:19:43,490 --> 00:19:45,590 Thank you. 324 00:19:46,110 --> 00:19:47,710 This is a masterclass in its own. 325 00:19:47,930 --> 00:19:49,730 The crimping on her dumpling. 326 00:19:50,440 --> 00:19:53,740 It's just perfect, and I don't even know why I'm surprised. It's Poe. 327 00:19:54,260 --> 00:19:57,180 Beautiful Poe. That is very cool. That is very cool. 328 00:19:57,560 --> 00:20:00,220 Imagine that. Her redemption would be beating a Michelin star chef. 329 00:20:00,700 --> 00:20:01,700 Jean-Christophe! 330 00:20:21,320 --> 00:20:22,320 Where are you, asparagus? 331 00:20:24,060 --> 00:20:25,060 Where is he? 332 00:20:25,200 --> 00:20:26,400 Where is he? 333 00:20:27,240 --> 00:20:31,060 The last one. The last one of the season. 334 00:20:32,080 --> 00:20:34,600 Jean-Christophe is really freaking us all out. 335 00:20:34,860 --> 00:20:38,980 Now he's back. He's back. Come back. Come on, Jeff. Come on. Come on. Quick, 336 00:20:39,160 --> 00:20:40,160 Jean-Christophe. Come on, David. 337 00:20:40,300 --> 00:20:41,300 Come on, don't stop. 338 00:20:41,460 --> 00:20:44,000 Where did the asparagus come from? 339 00:20:44,240 --> 00:20:47,980 A minute ago, Jean-Christophe started adding new ingredients to his dish. 340 00:20:48,240 --> 00:20:49,240 What is he doing? 341 00:21:01,160 --> 00:21:02,160 What am I doing? 342 00:21:06,100 --> 00:21:07,980 It's a doubling of the plate! 343 00:21:08,440 --> 00:21:09,440 Go, Pope! 344 00:21:09,920 --> 00:21:10,920 Nice one! 345 00:21:11,580 --> 00:21:12,680 Beautiful ball! 346 00:21:14,020 --> 00:21:15,020 It's a ball. 347 00:21:52,659 --> 00:21:58,300 He is here that everywhere there's ingredients flying 348 00:21:58,300 --> 00:22:05,220 Things are popping 349 00:22:05,220 --> 00:22:07,710 off is he going to get on this plate? 350 00:22:07,970 --> 00:22:13,390 The glory is 10, 9, 8, 7, 351 00:22:14,110 --> 00:22:21,110 6, 5, 4, 3, 2, 1. 352 00:22:26,130 --> 00:22:32,990 I can see you just smashed 353 00:22:32,990 --> 00:22:35,450 it. I can feel it. I don't know. How are you feeling? 354 00:22:36,360 --> 00:22:38,360 I'm not sure if I've done enough to beat John Christoph. 355 00:22:38,700 --> 00:22:39,700 Good luck, yeah? 356 00:22:39,820 --> 00:22:42,020 He is a Michelin star chef, so he knows his stuff. 357 00:22:42,460 --> 00:22:46,740 Only time will tell who's going to do the dirty dishes, and there's a lot of 358 00:22:46,740 --> 00:22:47,740 them. 359 00:22:51,740 --> 00:22:58,740 I don't know about 360 00:22:58,740 --> 00:23:03,560 you guys, but my blood pressure went up about 20 points watching that cook. 361 00:23:04,000 --> 00:23:05,000 Yes. 362 00:23:05,150 --> 00:23:08,270 But now, we're going to let your dishes decide who wins today. 363 00:23:09,030 --> 00:23:12,490 The first dish we want to taste is Jean-Christophe. 364 00:23:16,970 --> 00:23:21,730 Jean-Christophe got his mousse steaming late, so I don't know if it's going to 365 00:23:21,730 --> 00:23:22,629 be cooked through. 366 00:23:22,630 --> 00:23:23,750 Go, Sam! 367 00:23:24,530 --> 00:23:28,790 Plus, he was literally throwing things onto his plate at the last minute. 368 00:23:29,410 --> 00:23:33,110 Good luck, Turnip! But it all comes down to taste, so who knows? 369 00:23:34,380 --> 00:23:35,379 Hello, everyone. 370 00:23:35,380 --> 00:23:36,380 Hello. 371 00:23:37,680 --> 00:23:39,860 Jean-Christophe, what have you made? 372 00:23:40,160 --> 00:23:44,100 Right. It's two titles. Which one do you want, French or English? 373 00:23:44,420 --> 00:23:49,040 French. Autour du monde sur une pomme de terre. 374 00:23:49,360 --> 00:23:50,360 English. 375 00:23:51,680 --> 00:23:54,020 Around the world flying with potatoes. 376 00:23:54,980 --> 00:23:55,980 Okay. 377 00:23:56,820 --> 00:23:58,960 Around the world flying with potatoes. 378 00:24:01,040 --> 00:24:02,040 Right. 379 00:24:03,680 --> 00:24:09,940 with a chicken mousse, some sliced desiré potatoes, served with some 380 00:24:09,940 --> 00:24:12,640 elements of asparagus, shiitake. 381 00:24:17,000 --> 00:24:20,180 I was just about to explain my garnish, long chives. 382 00:24:23,620 --> 00:24:26,760 And on the side, a sauce. 383 00:24:28,120 --> 00:24:29,680 A sauce is so important. 384 00:24:32,330 --> 00:24:33,330 Shall we taste? 385 00:24:47,830 --> 00:24:54,070 Is that what I do? 386 00:24:57,610 --> 00:24:59,290 It's like watching myself on a mirror. 387 00:25:11,630 --> 00:25:16,810 Jean-Christophe, it is clear from your techniques and from the depth and the 388 00:25:16,810 --> 00:25:22,850 layers in your sauce that you are a classically trained French Michelin star 389 00:25:22,850 --> 00:25:23,850 chef. 390 00:25:24,350 --> 00:25:26,190 The mousse is beautiful and light. 391 00:25:26,530 --> 00:25:29,430 Those potatoes are delicate, perfectly formed. 392 00:25:30,130 --> 00:25:34,970 But I think because you ran out of time at the end, the visuals were covered up 393 00:25:34,970 --> 00:25:36,030 by your long chives. 394 00:25:36,910 --> 00:25:38,430 Chef, the mousse? 395 00:25:38,840 --> 00:25:43,080 It was really nice and light, like Spare said, and the beautiful layers of your 396 00:25:43,080 --> 00:25:45,440 potatoes were really, really lovely. 397 00:25:46,220 --> 00:25:51,340 I think these little crispy potatoes, oh, really, really well done. 398 00:25:51,740 --> 00:25:55,540 The sauce is amazing. It's silky, it's layered. I was very impressed with the 399 00:25:55,540 --> 00:25:58,840 way that you just threw in all the alcohols without any measurement. You 400 00:25:58,840 --> 00:26:01,420 just went off feel, and you knew how to balance the sauce beautifully. 401 00:26:01,860 --> 00:26:06,640 The way that you made the potatoes so fine in that Daryl malt was beautiful 402 00:26:06,640 --> 00:26:07,700 when it came to the table. 403 00:26:08,810 --> 00:26:10,570 So I'm just going to keep it simple. 404 00:26:11,690 --> 00:26:16,150 For me, it's about that sauce. And the sauce is amazing. 405 00:26:18,330 --> 00:26:19,330 It is perfect. 406 00:26:20,010 --> 00:26:23,070 I love the sauce. I could drink it out of a jug. 407 00:26:24,450 --> 00:26:26,190 Thank you for your lovely comments. 408 00:26:26,450 --> 00:26:27,450 Thank you. Thank you. 409 00:26:28,150 --> 00:26:35,090 The next dish we'd like 410 00:26:35,090 --> 00:26:36,090 to try is toast. 411 00:26:39,180 --> 00:26:42,700 Po's dumplings look so beautiful and so refined. 412 00:26:43,300 --> 00:26:46,860 I'm really team Po today. I really want to see her get this dish redemption. 413 00:26:47,700 --> 00:26:49,880 Oh, my God, this is legitimately scary. 414 00:26:50,460 --> 00:26:52,680 So, Po, what have you made for us today? 415 00:26:54,000 --> 00:26:58,640 I have made a riff on a Sardinian dish called colorgione. 416 00:26:59,960 --> 00:27:06,180 And it's a potato dumpling, essentially, stuffed with potato, a bit of pecorino 417 00:27:06,180 --> 00:27:07,180 and mint. 418 00:27:08,880 --> 00:27:12,520 This is the third time you've cooked this dish in the competition. 419 00:27:12,960 --> 00:27:13,960 It is. 420 00:27:14,400 --> 00:27:16,100 How do you think this one went? 421 00:27:16,320 --> 00:27:18,380 I think I've actually done okay. 422 00:27:18,620 --> 00:27:19,620 You think you've done okay? 423 00:27:19,640 --> 00:27:20,640 Yeah, yeah. 424 00:27:21,320 --> 00:27:23,380 All right, shall we dig in? 425 00:27:39,030 --> 00:27:40,270 Po. Yes, Aaron. 426 00:27:41,510 --> 00:27:43,790 I love this. 427 00:27:50,430 --> 00:27:51,490 Aaron, eating post. 428 00:27:51,950 --> 00:27:52,950 Can you tell? 429 00:27:54,130 --> 00:27:58,650 Everything from the crimping to the layering of the flavors to the balance. 430 00:27:59,150 --> 00:28:03,070 I thought I'd missed an aspect of texture, but with the chewiness of the 431 00:28:03,070 --> 00:28:04,450 wrapper, it was beautiful. 432 00:28:05,030 --> 00:28:07,030 So, very well done. Oh, thank you. 433 00:28:08,190 --> 00:28:12,490 The amount of mint that you put into your potato filling is just so spot on. 434 00:28:12,690 --> 00:28:16,550 It just adds this little bit of zing, bit of freshness, but you still get that 435 00:28:16,550 --> 00:28:18,710 lovely texture of the potato in there. 436 00:28:19,370 --> 00:28:24,030 I loved the filling of your dumplings. The potato filling was really good. The 437 00:28:24,030 --> 00:28:26,210 chew of your dumpling is also really, really lovely. 438 00:28:26,610 --> 00:28:29,850 And the crimping is perfect, as you always do. 439 00:28:30,370 --> 00:28:32,330 Thank you. It's a really, really good dish. 440 00:28:32,830 --> 00:28:33,749 Thank you. 441 00:28:33,750 --> 00:28:35,970 It's actually very nostalgic. 442 00:28:36,540 --> 00:28:41,940 the potato and mint filling in a dumpling is like what we make at home 443 00:28:41,940 --> 00:28:43,960 with our mint raviolis. 444 00:28:44,260 --> 00:28:45,460 I love this, Poe. 445 00:28:46,140 --> 00:28:47,660 You're an artist, Poe. You're an artist. 446 00:28:47,900 --> 00:28:49,240 Third time lucky! 447 00:29:05,960 --> 00:29:12,380 That was definitely a battle for the ages, but there can only be one winner. 448 00:29:12,580 --> 00:29:16,560 The winner of today's face-off is... 449 00:29:16,560 --> 00:29:20,680 Poe! 450 00:29:24,100 --> 00:29:27,500 Thank you. 451 00:29:28,600 --> 00:29:30,420 Never gets old, this feeling. 452 00:29:31,520 --> 00:29:32,520 Thank you. 453 00:29:34,410 --> 00:29:37,790 And don't worry, Jean-Christophe, the boys have something for you too. 454 00:29:43,630 --> 00:29:44,910 That's a good kiss, by the way. 455 00:29:45,170 --> 00:29:46,170 That's a good kiss. 456 00:29:49,110 --> 00:29:51,670 Well done. 457 00:29:52,330 --> 00:29:53,330 Okay, 458 00:29:55,550 --> 00:29:56,550 fun's over. 459 00:29:56,690 --> 00:29:59,550 In round two, you three are going to need these. 460 00:30:02,130 --> 00:30:03,130 Go, lad. 461 00:30:03,950 --> 00:30:08,050 Back in my apron, and I feel at home again. This is the way I'm meant to be, 462 00:30:08,230 --> 00:30:09,590 and I'm excited to cook. 463 00:30:09,810 --> 00:30:12,290 This round is a team challenge. 464 00:30:13,710 --> 00:30:14,710 Yes. 465 00:30:15,170 --> 00:30:19,350 Your task is to cook a final feast. 466 00:30:20,230 --> 00:30:24,970 Both teams have 75 minutes. 467 00:30:26,670 --> 00:30:29,390 You're obviously professional, so it shouldn't be a problem, right? 468 00:30:30,230 --> 00:30:32,370 I want to see two mains. 469 00:30:34,280 --> 00:30:36,000 At least three sides. 470 00:30:37,660 --> 00:30:41,340 And something sweet from each team. Oh. 471 00:30:42,400 --> 00:30:45,520 Oh, my God. This is pretty difficult. 472 00:30:45,880 --> 00:30:51,560 And while I'm confident I could devour each feast by myself, I would love some 473 00:30:51,560 --> 00:30:52,560 company down here. 474 00:30:54,440 --> 00:30:57,060 Come on down. 475 00:30:57,640 --> 00:30:58,640 Josh. 476 00:31:00,820 --> 00:31:03,900 Oh, my gosh. I am. 477 00:31:04,140 --> 00:31:07,640 The new judge, Megan Markle, dot McHugh. 478 00:31:09,600 --> 00:31:12,480 And maybe somebody suave. 479 00:31:15,580 --> 00:31:17,440 Just kidding, Luke, come on down. 480 00:31:19,300 --> 00:31:25,500 This is honestly a dream come true. Like, I was just praying that by some 481 00:31:25,500 --> 00:31:26,940 miracle she would call out my name. 482 00:31:27,220 --> 00:31:28,220 Come on down, Luke. 483 00:31:29,280 --> 00:31:30,280 You okay? 484 00:31:31,240 --> 00:31:34,860 I wouldn't quite say Andy's job is in jeopardy, but I will say he might just 485 00:31:34,860 --> 00:31:36,400 want to think twice about the next time he has a baby. 486 00:31:37,280 --> 00:31:40,340 Luke, Dot, any words of advice for our cooks today? 487 00:31:40,620 --> 00:31:45,600 We want to see something amazing today. We want flavour, we want textures, and 488 00:31:45,600 --> 00:31:46,600 we've come hungry. 489 00:31:47,320 --> 00:31:51,680 Yeah, more is more. 490 00:31:52,020 --> 00:31:53,100 Are you ready to get going? 491 00:31:53,320 --> 00:31:54,700 Yeah! Come on! 492 00:31:59,120 --> 00:32:00,120 Time's up! 493 00:32:05,550 --> 00:32:08,810 It is Poe and Jean-Christophe versus our top three. 494 00:32:09,190 --> 00:32:10,190 Come on, guys! 495 00:32:10,730 --> 00:32:13,090 Can't lie, I really want the boys to win. 496 00:32:20,290 --> 00:32:21,290 It's time. 497 00:32:40,200 --> 00:32:41,500 I want to do today. Is that okay? 498 00:32:41,700 --> 00:32:42,960 Yeah, of course you can. Do whatever you want. 499 00:32:43,200 --> 00:32:45,060 Tell me first what you want to do, and then I can adjust. 500 00:32:45,480 --> 00:32:49,180 No, I think the other way around, because, like, I can adjust to French. 501 00:32:49,240 --> 00:32:51,600 So I was thinking of doing il flutant, because it's really fast. 502 00:32:52,540 --> 00:32:54,780 Yeah? Okay. I love il flutant. Okay. Perfect. 503 00:32:55,340 --> 00:32:59,700 So I was hoping to do something with red peppers for some reason. 504 00:33:00,080 --> 00:33:01,880 Nice and red, very fresh. 505 00:33:03,360 --> 00:33:06,540 Like a brandy. Like a brandy. Oh, yeah. Yeah, that's what I meant. 506 00:33:06,920 --> 00:33:07,920 They look so excited. 507 00:33:08,000 --> 00:33:09,000 So we're going French. 508 00:33:10,159 --> 00:33:12,980 I'm really interested to see what happens here. Me too, but I think these 509 00:33:12,980 --> 00:33:15,240 three are going to work so well as a team. 510 00:33:15,440 --> 00:33:16,720 They know each other's flavours. 511 00:33:17,060 --> 00:33:18,400 They know how to work together. 512 00:33:18,620 --> 00:33:22,580 Yeah. What am I getting again? Steak, potatoes, eggs. 513 00:33:24,880 --> 00:33:28,380 It'd be pretty cool to be the first ones to beat the judges and actually have 514 00:33:28,380 --> 00:33:30,740 those bragging rights. I'm so ready. Bring it. Let's go. 515 00:33:32,280 --> 00:33:35,040 The concept for our final feast is boys' barbecue. 516 00:33:35,600 --> 00:33:38,420 We're going to hit hard with the proteins. We've got a big piece of 517 00:33:38,420 --> 00:33:41,220 tomahawk steak. We've got these beautiful prawns as well that will 518 00:33:41,220 --> 00:33:43,980 butterfly. And have all these accompanying sides that will play well 519 00:33:43,980 --> 00:33:44,980 with all the different flavours. 520 00:33:46,180 --> 00:33:48,580 Do you know what you're doing or are you just shopping? What's the plan? 521 00:33:49,600 --> 00:33:50,600 I'm on meat. 522 00:33:51,840 --> 00:33:54,400 Seafood. I'm going to be on dessert today. 523 00:33:55,220 --> 00:33:58,940 So we're all trying to place our strengths. We've been cooking with each 524 00:33:58,940 --> 00:34:01,100 other for six months now. 525 00:34:02,280 --> 00:34:04,150 Almost. Telepathic, in a sense. 526 00:34:05,450 --> 00:34:10,810 We get to all band together and cook. You know, for a common goal, bragging 527 00:34:10,810 --> 00:34:11,810 rights today. 528 00:34:16,830 --> 00:34:19,630 I want to see some atu. 529 00:34:20,290 --> 00:34:22,190 The judges have not left. 530 00:34:22,600 --> 00:34:23,600 They're good. 531 00:34:23,620 --> 00:34:27,460 Do you want to do, I think, do potato... Ratatouille. 532 00:34:27,780 --> 00:34:29,520 Are you talking about potato? 533 00:34:29,800 --> 00:34:32,360 I think, well, as a French thing. What do you think? 534 00:34:32,580 --> 00:34:36,739 Yep. And then I'll do a couple of that one. Do you trust me? Okay. What do you 535 00:34:36,739 --> 00:34:38,800 mean, not trust you? Yeah, okay, all right. I've been with you for three 536 00:34:38,800 --> 00:34:39,800 years. 537 00:34:40,900 --> 00:34:41,899 How's the team dynamic? 538 00:34:41,900 --> 00:34:45,500 Poe and Drunkard's off. That is. He's just come second place, but he's the 539 00:34:45,500 --> 00:34:46,500 Michelin star head chef. 540 00:34:46,659 --> 00:34:49,260 Yeah, but Poe moves to the beat of our own drum. 541 00:34:50,679 --> 00:34:51,679 So this is... 542 00:34:52,010 --> 00:34:53,190 Teamwork's going to be interesting. 543 00:34:53,510 --> 00:34:55,510 Definitely orange and fennel, classic French. 544 00:34:55,770 --> 00:34:57,410 Yeah, it's definitely Frenchy. 545 00:34:58,250 --> 00:34:59,250 Okay. 546 00:34:59,690 --> 00:35:05,250 I'm not quite sure what John is doing, but there's chicken and there's a fish 547 00:35:05,250 --> 00:35:06,250 dish. 548 00:35:06,750 --> 00:35:09,390 And he's also doing a potato dauphinoise. 549 00:35:09,710 --> 00:35:14,610 And then I'm also going to do a dessert, which I'm going to do an infotainment. 550 00:35:15,150 --> 00:35:19,930 I'm just staying out of the hurricane's way and letting him do his thing. 551 00:35:23,390 --> 00:35:24,590 Sorry, best face ever. 552 00:35:24,990 --> 00:35:28,410 Hi, guys. I'm going to be on dessert and sauce today, all right? All right, yeah. 553 00:35:28,850 --> 00:35:31,350 We're working really well. I'm really happy with the flavours. 554 00:35:31,790 --> 00:35:34,530 I'm really happy with what we've got going on here. 555 00:35:35,150 --> 00:35:37,790 Our barbecue feast is looking great. 556 00:35:38,030 --> 00:35:39,690 Vinny's chilling it on the steak. 557 00:35:40,190 --> 00:35:41,490 Aaron's prawns look amazing. 558 00:35:41,910 --> 00:35:42,910 How many boys do you want? 559 00:35:43,030 --> 00:35:45,510 Six. And I'm on dessert. 560 00:35:47,270 --> 00:35:48,770 Wow. Hello, final three. 561 00:35:48,990 --> 00:35:51,710 Hello. Hello, boys. How are we going? 562 00:35:52,529 --> 00:35:53,550 That was great. 563 00:35:53,990 --> 00:35:55,330 Who's the lead singer in the band? 564 00:35:55,610 --> 00:35:57,830 Me. All right. Okay, here it is. 565 00:35:58,210 --> 00:35:59,850 Well, today I'm in charge of dessert. 566 00:36:00,090 --> 00:36:04,390 So I'm making a chiffon with plants and strawberries and figs and masticas. 567 00:36:04,630 --> 00:36:07,230 So did you say you're making a chiffon against hope? 568 00:36:07,890 --> 00:36:09,190 That's a great point. 569 00:36:11,830 --> 00:36:17,050 Yeah, but if I can knock it out of the park, it'll be pretty cool. We'll see. 570 00:36:17,870 --> 00:36:21,590 You're going to have to nail it. And if you do, I'm excited to see what happens. 571 00:36:22,440 --> 00:36:23,660 If you don't, there could be a bit of strife. 572 00:36:24,860 --> 00:36:26,180 Good luck. 573 00:36:26,700 --> 00:36:27,820 Thank you. Nailed it. 574 00:36:28,580 --> 00:36:32,180 I don't like how comfortable Luke looked at the moment. 575 00:36:32,780 --> 00:36:34,260 What is that smell? 576 00:36:35,800 --> 00:36:40,920 There's too much power for a young man like that, and I think he's going to 577 00:36:40,920 --> 00:36:42,040 abuse it just a little bit. 578 00:36:43,620 --> 00:36:45,740 They're facing each other, but there hasn't been any banter. 579 00:36:46,350 --> 00:36:51,150 I want to win. I want to have fun. We are MAPS fit and we have numbers on our 580 00:36:51,150 --> 00:36:53,270 side. I think we're in with a good chance today. 581 00:36:57,550 --> 00:37:02,990 This little family is looking forward to a feast. You've got 45 minutes to go. 582 00:37:04,590 --> 00:37:11,070 Come on out. 45 minutes to go. 45 583 00:37:11,070 --> 00:37:12,110 minutes to go. 584 00:37:12,910 --> 00:37:16,410 It's like from the pub, we're watching lots of little busy ants just doing a 585 00:37:16,410 --> 00:37:17,590 heck of a lot of stuff at once. 586 00:37:18,030 --> 00:37:21,650 The boys are doing Sunday barbecue vibes. 587 00:37:21,950 --> 00:37:23,950 All right, Aaron, do you reckon you could watch that while I go top the 588 00:37:23,950 --> 00:37:26,090 pantry for some sides? 589 00:37:26,410 --> 00:37:29,470 Like really vibing the barbecue with all the smoke. 590 00:37:29,850 --> 00:37:31,350 I don't know where, but something smells. 591 00:37:31,730 --> 00:37:35,950 It's mine. When I look over at Poe and Jean-Christophe, I've seen like these 592 00:37:35,950 --> 00:37:38,330 thick floating islands that Poe's done. 593 00:37:39,550 --> 00:37:40,550 And then... 594 00:37:40,670 --> 00:37:43,690 I cannot quite figure out what Jean-Christophe is doing, though, 595 00:37:43,730 --> 00:37:47,730 because he's got, like, toasted couscous, some chicken, lots of 596 00:37:47,730 --> 00:37:50,450 vegetables. They look fantastic. Hi. 597 00:37:50,930 --> 00:37:51,930 So you're on dessert? 598 00:37:52,190 --> 00:37:54,470 Yeah, I'm on dessert. So I'm doing il sautant. 599 00:37:54,770 --> 00:38:01,130 I stick mandarin into the custard. But I have to do two other sides. So I'm going 600 00:38:01,130 --> 00:38:04,590 to do anchovies over radish and parsley. 601 00:38:04,810 --> 00:38:05,950 Beautiful. Super bright. 602 00:38:06,170 --> 00:38:10,150 So lots of brightness. Sorry, I just have to quickly... Got it, Jean 603 00:38:10,150 --> 00:38:13,210 -Christophe. Okay, Jean-Christophe. How are you, Sophia? We're so good. We've 604 00:38:13,210 --> 00:38:16,250 just had a little update from Poe on what she's doing. Okay. So that must 605 00:38:16,250 --> 00:38:17,330 mean you're in charge of mains. 606 00:38:18,030 --> 00:38:22,930 Yes, I am. What are you cooking? So I'm going to be doing a chicken dish, which 607 00:38:22,930 --> 00:38:23,930 is the drumstick. 608 00:38:32,390 --> 00:38:39,290 I've got some sweet potatoes, 609 00:38:39,330 --> 00:38:44,830 you know in a microwave just for my fish dish Chopped on and then I do with my 610 00:38:44,830 --> 00:38:45,830 desert. 611 00:38:45,950 --> 00:38:47,870 Hold on. You're doing you're both doing a dessert. 612 00:38:48,210 --> 00:38:49,210 Ah 613 00:38:53,779 --> 00:38:55,280 Okay, that's good. I'll have to do it. 614 00:38:55,960 --> 00:38:56,960 That's great. 615 00:38:57,160 --> 00:39:00,660 Do you know John Christophe is also doing a dessert? I have no control over 616 00:39:00,660 --> 00:39:01,379 the men. 617 00:39:01,380 --> 00:39:03,220 Are you guys talking? 618 00:39:03,560 --> 00:39:06,660 We don't need to because she knows what she's doing. I know what I'm doing. And 619 00:39:06,660 --> 00:39:07,780 we love each other so much. 620 00:39:09,220 --> 00:39:13,420 The dynamic between Paul and John Christophe is really interesting. 621 00:39:14,020 --> 00:39:19,580 They are so solo workers. You know, they teach us to communicate and who's the 622 00:39:19,580 --> 00:39:20,580 team leader. 623 00:39:21,740 --> 00:39:24,140 It's not much talking, is it? 624 00:39:24,460 --> 00:39:28,560 No talking. I don't think there's no talking. Has to be a team leader. 625 00:39:28,800 --> 00:39:33,020 And here they are. No team leader. No communication. 626 00:39:33,700 --> 00:39:35,000 They're breaking all the rules. 627 00:39:35,560 --> 00:39:40,680 The jumper sucker's doing a dessert as well because he wants to. 628 00:40:05,670 --> 00:40:06,348 What was I doing, though? 629 00:40:06,350 --> 00:40:10,130 What was I doing? It was around the 25-minute mark in the last cook. Where 630 00:40:10,130 --> 00:40:14,190 it all fell. Where, like, Cyclone Jean-Christophe hit, and it was a bomb 631 00:40:14,190 --> 00:40:15,190 sight. 632 00:40:17,410 --> 00:40:18,650 And I think we're getting close. 633 00:40:19,110 --> 00:40:20,110 Oh! 634 00:40:20,230 --> 00:40:21,490 I can't believe it. 635 00:40:21,770 --> 00:40:23,510 This is the battle of the century. 636 00:40:23,830 --> 00:40:26,350 The judges versus the contestants. 637 00:40:28,050 --> 00:40:32,730 Poe and Jean-Christophe seem to be working completely solo, but together 638 00:40:32,730 --> 00:40:36,910 they have... So much experience and a few Michelin stars on their side. 639 00:40:37,310 --> 00:40:38,610 This is going to finish slowly. 640 00:40:38,830 --> 00:40:40,330 Here we are. Now I can flambe. 641 00:40:42,710 --> 00:40:47,550 The boys are working together so well. Everything is going really smoothly and 642 00:40:47,550 --> 00:40:49,070 their barbecue feast looks unreal. 643 00:40:49,590 --> 00:40:51,230 What do you think about this? It looks beautiful. 644 00:40:51,470 --> 00:40:53,470 The competition is well and truly on. 645 00:40:55,090 --> 00:40:56,890 We've got some flames from JC. 646 00:40:58,570 --> 00:41:00,970 Hey, they're burning the dish. They're burning it. They're burning it. 647 00:41:02,580 --> 00:41:03,580 Shut up! 648 00:41:05,280 --> 00:41:06,740 You got this, J.C. 649 00:41:07,500 --> 00:41:09,880 The gantry vibes are very loud. 650 00:41:10,180 --> 00:41:11,138 Oh, Poe! 651 00:41:11,140 --> 00:41:12,140 They're loving it! 652 00:41:12,680 --> 00:41:17,400 And I'm hearing a lot of Go Poe and Go Jean-Christophe, and that's just not on, 653 00:41:17,460 --> 00:41:20,660 you know? They're on our theme just because you got eliminated. That's not 654 00:41:20,660 --> 00:41:21,439 my fault. 655 00:41:21,440 --> 00:41:24,180 You know what? As long as we have some fun, and I reckon we're going to put up 656 00:41:24,180 --> 00:41:27,480 some really tasty dishes, I reckon we might be all right. We are working 657 00:41:27,480 --> 00:41:28,880 awesome as a team today. 658 00:41:29,450 --> 00:41:31,430 Our barbecue feast is coming along beautifully. 659 00:41:31,710 --> 00:41:34,790 Potato gratin. We've got Aaron on the grilled zucchini side. 660 00:41:36,030 --> 00:41:37,170 Petro's making his cake. 661 00:41:37,510 --> 00:41:38,850 And I'm on the potato gratin. 662 00:41:40,010 --> 00:41:42,550 Luke, do you see the care I'm taking with every layer? 663 00:41:44,670 --> 00:41:48,790 I just want you to know that Jean-Christophe is also doing a gratin. 664 00:41:48,910 --> 00:41:49,910 Of course he is. 665 00:41:50,970 --> 00:41:52,990 Yeah, I think that's very, very well done. 666 00:41:53,350 --> 00:41:56,990 I definitely am a little bit concerned. You know, I'm making a French dish 667 00:41:56,990 --> 00:41:58,030 against a Frenchman. 668 00:41:59,190 --> 00:42:00,750 This is so important. 669 00:42:01,470 --> 00:42:02,790 Not having too much liquid. 670 00:42:03,110 --> 00:42:06,790 I haven't made potato gratin before. 671 00:42:07,830 --> 00:42:11,890 I know what it's supposed to be like, but I haven't actually made it. 672 00:42:15,650 --> 00:42:17,470 But you know what? I reckon I got it. It'll be fine. 673 00:42:17,810 --> 00:42:18,810 It'll be fine. 674 00:42:21,910 --> 00:42:25,770 I don't even have to think of this anymore. 675 00:42:26,130 --> 00:42:27,310 We're not really a team. 676 00:42:28,330 --> 00:42:32,350 We're more like two chefs working in two different restaurants and hoping that 677 00:42:32,350 --> 00:42:33,730 our dishes and menus match. 678 00:42:34,010 --> 00:42:36,370 No, I think it's going to be okay, actually. 679 00:42:37,290 --> 00:42:40,170 I need some fish and some pet feral. 680 00:42:40,530 --> 00:42:45,070 But I think John Christopher Saturday was going to do a dessert, but I 681 00:42:45,070 --> 00:42:46,190 convinced him not to. 682 00:42:46,450 --> 00:42:51,190 I'm going to get my stuff done on time, but I'm a bit worried about him. 683 00:42:53,270 --> 00:42:56,810 I'm just trying to get my two-size, my desserts pretty much done. 684 00:42:57,400 --> 00:43:04,320 And then I'm also onto my radish with anchovies and chard fennel with ouzo 685 00:43:04,320 --> 00:43:05,320 reduction. 686 00:43:06,380 --> 00:43:07,620 Jean-Christophe, how are you? 687 00:43:07,920 --> 00:43:08,920 So far so good. 688 00:43:09,440 --> 00:43:12,380 I'm happy with the dishes that we came to this side together. 689 00:43:13,080 --> 00:43:18,060 And I think we've got a big chance anyway. We have no choice. 690 00:43:18,300 --> 00:43:20,400 We are not going to embarrass ourselves together. 691 00:43:23,040 --> 00:43:25,920 Contestants and judges, everything's riding on this cook! 692 00:43:26,180 --> 00:43:27,820 You've got 15 minutes to go! 693 00:43:31,960 --> 00:43:38,380 What am I doing? 694 00:43:42,560 --> 00:43:45,860 You've gone red, so it's a good one. That's how you know. One. 695 00:43:49,520 --> 00:43:51,420 My steaks are looking spectacular. 696 00:43:51,900 --> 00:43:52,900 They're presented beautifully. 697 00:43:53,300 --> 00:43:54,300 Looks beautiful, Vinny. 698 00:43:55,640 --> 00:43:57,540 Aaron's prawns are looking so delicious. 699 00:43:58,120 --> 00:43:59,460 Aaron, how are you going? 700 00:43:59,700 --> 00:44:00,700 So far, so good. 701 00:44:00,940 --> 00:44:04,300 Our sides are looking really, really good. I've got some charred zucchini 702 00:44:04,300 --> 00:44:08,400 with a lemon and tarragon dressing and some endive and fig salad. 703 00:44:08,980 --> 00:44:10,680 All right, we're pretty good, yeah? 704 00:44:10,920 --> 00:44:14,980 Yep. Petro's cake's in the oven and it's time to check on my potato gratin. 705 00:44:15,680 --> 00:44:19,380 Hey, Aaron. Yeah, hear me. I think there's too much liquid in this. 706 00:44:20,640 --> 00:44:22,060 Cooked, but it's wet as. 707 00:44:22,540 --> 00:44:23,459 Pour it out. 708 00:44:23,460 --> 00:44:24,460 How? 709 00:44:24,580 --> 00:44:31,260 Like... I check on my potato gratin and it is so wet. 710 00:44:31,480 --> 00:44:33,280 It's like a soup. It's like a potato soup. 711 00:44:34,140 --> 00:44:37,660 So I decided that maybe I'll try and push a bit of weight on the potatoes to 712 00:44:37,660 --> 00:44:39,160 get a little bit of that excess moisture out. 713 00:44:41,500 --> 00:44:44,940 And maybe I just need to get them in the oven at full temp. 714 00:44:45,420 --> 00:44:48,960 I'm just hoping that that liquid evaporates and dries up, but if we 715 00:44:48,960 --> 00:44:50,680 don't, then we're definitely not in with a chance. 716 00:44:51,000 --> 00:44:52,000 Let's chat about plating, yeah? 717 00:44:52,240 --> 00:44:53,240 Yeah. 718 00:44:56,920 --> 00:44:57,920 Yum. 719 00:44:59,700 --> 00:45:03,400 Woo, come on, guys. Come on. It looks and smells incredible. 720 00:45:05,160 --> 00:45:07,840 Okay, ignore me. Just please, take everything from the oven. 721 00:45:08,180 --> 00:45:10,880 Yeah. There we are. So first one. Oh, amazing. 722 00:45:11,180 --> 00:45:12,320 Okay, okay. Yeah, cut it for the amazing. 723 00:45:12,900 --> 00:45:13,848 Look at that. 724 00:45:13,850 --> 00:45:14,850 The gratin du football. 725 00:45:15,070 --> 00:45:19,490 Now that's a gratin. That's how you want your gratin to look. That is a gratin. 726 00:45:19,790 --> 00:45:20,930 Vinny, come have a look at that gratin. 727 00:45:22,710 --> 00:45:24,970 So far, so good. We got everything we need. 728 00:45:25,230 --> 00:45:30,090 That is one dish, two dishes. You got the chicken, which is very, very hot. 729 00:45:30,190 --> 00:45:36,070 Yep. Ratatouille, done. Now the fish dish, which is basically some hard 730 00:45:36,070 --> 00:45:39,190 -cooked fish mixed with sweet potatoes. 731 00:45:39,720 --> 00:45:43,340 and stuffed into a red pepper baking oven with some mozzarella. 732 00:45:44,300 --> 00:45:48,520 Please, please, please... Bon appétit. 733 00:45:48,800 --> 00:45:49,800 Huh? 734 00:45:52,000 --> 00:45:53,000 Oh, my God. 735 00:45:53,100 --> 00:45:57,200 Ho and Jean-Christophe have pulled this out of the bag. Their French feast is 736 00:45:57,200 --> 00:45:58,220 looking unreal. 737 00:45:59,580 --> 00:46:01,400 Here, just don't... Give that to the board. 738 00:46:02,180 --> 00:46:03,760 Finish with some oil, please. 739 00:46:04,100 --> 00:46:05,800 With what? Some oil. 740 00:46:06,160 --> 00:46:08,380 Just a bit of oil. Yeah, yeah, yeah. I got it, I got it. OK. 741 00:46:09,680 --> 00:46:11,060 Come on, come on, come on! 742 00:46:14,640 --> 00:46:15,680 Pedro, what about this cake? 743 00:46:16,140 --> 00:46:17,480 Yeah, trying to get the cake out. 744 00:46:18,460 --> 00:46:22,300 I'm running out of time. This cake has taken a lot longer than expected. It's 745 00:46:22,300 --> 00:46:23,238 been so big. 746 00:46:23,240 --> 00:46:26,960 I made the cake a little too big, which is why it took longer to cook, longer to 747 00:46:26,960 --> 00:46:27,960 cool. 748 00:46:27,980 --> 00:46:33,180 I want three even layers of cake, so I need to slice it evenly, remove the 749 00:46:33,180 --> 00:46:35,040 layers, and then start my piping. 750 00:46:35,880 --> 00:46:36,880 Whoa. 751 00:46:38,319 --> 00:46:42,280 But my cake is still warm. The boys could be in trouble. 752 00:46:43,100 --> 00:46:46,000 Which means that this cake will just collapse. 753 00:46:46,220 --> 00:46:47,220 Oh, my God. Oh, my God. 754 00:46:47,380 --> 00:46:49,240 We might not get a cake up here. 755 00:46:50,300 --> 00:46:51,300 What is he doing? 756 00:46:52,380 --> 00:46:53,580 Oh, he's taking the cup off. 757 00:46:54,820 --> 00:46:55,820 What? 758 00:47:14,060 --> 00:47:15,260 We just need to talk. 759 00:47:15,860 --> 00:47:17,280 I just need to remove them. 760 00:47:21,640 --> 00:47:24,180 Oh, he's going to decorate the whole thing in two minutes. 761 00:47:24,760 --> 00:47:25,760 Careful, Petro. 762 00:47:26,380 --> 00:47:31,460 At the moment, I'm focusing solely on my cake. That is my objective. This is my 763 00:47:31,460 --> 00:47:34,680 dish, and I do not want to not put up a cake. 764 00:47:35,340 --> 00:47:36,400 Petro, is it still hot? 765 00:47:36,740 --> 00:47:37,740 Yeah. 766 00:47:38,240 --> 00:47:41,600 There's no more time to cool down this cake, so... 767 00:47:42,040 --> 00:47:46,200 I'm cutting it. There's steam coming out of it. But I have to ice it. I've got no 768 00:47:46,200 --> 00:47:48,040 choice. Oh, my God. 769 00:47:48,560 --> 00:47:49,900 This is so hard to watch. 770 00:47:50,480 --> 00:47:52,860 So I've got a masita chancili cream. 771 00:47:53,360 --> 00:47:56,580 And then I'll be putting my macerated strawberries on top of that. And I'll 772 00:47:56,580 --> 00:47:58,940 finish off with chancili cream all over. 773 00:47:59,420 --> 00:48:00,640 Oh, he's doing it. 774 00:48:02,140 --> 00:48:03,140 Can we wait? 775 00:48:03,520 --> 00:48:07,060 Don't worry. Let's go forward. We have the time to do that. Oh, my God. 776 00:48:10,800 --> 00:48:11,800 Oh, my God. 777 00:48:12,300 --> 00:48:15,380 Get on the plate. Oh, my God, they've got to move it. 778 00:48:15,780 --> 00:48:19,640 Time is up in two, five, six, 779 00:48:20,520 --> 00:48:27,300 seven, six, five, four, three, two, one. 780 00:48:27,700 --> 00:48:28,700 That's enough. 781 00:48:29,000 --> 00:48:30,000 Woo! 782 00:48:41,070 --> 00:48:42,470 That's a very nice bonding. 783 00:48:44,810 --> 00:48:46,090 We feel so close. 784 00:48:46,630 --> 00:48:50,330 This has changed our relationship after making that cake at the end together. 785 00:48:50,870 --> 00:48:54,110 For three home cooks, I think we did a pretty bangin' good job, I reckon. 786 00:48:54,330 --> 00:48:57,770 In terms of flavour and what we've done, I think we're definitely in for the 787 00:48:57,770 --> 00:48:58,770 chance. 788 00:48:58,930 --> 00:49:01,190 It's amazing what you can do with no communication. 789 00:49:03,730 --> 00:49:08,010 I mean, we could be quantity over quality, but I'm feeling very confident. 790 00:49:08,600 --> 00:49:11,760 I think we've got some solid flavors and I think we've balanced each other's 791 00:49:11,760 --> 00:49:12,760 flavors well. 792 00:49:13,500 --> 00:49:14,820 I think we're going to win. 793 00:49:17,600 --> 00:49:21,360 The first final feast we would like to try is by the judges. 794 00:49:32,160 --> 00:49:34,380 Oh my goodness. 795 00:49:38,580 --> 00:49:39,580 Wow. 796 00:49:43,260 --> 00:49:46,480 Ho, Jean-Christophe, can you please talk us through your final feast? 797 00:49:46,860 --> 00:49:47,819 Lots here. 798 00:49:47,820 --> 00:49:48,820 Jean-Christophe, do you want to start? 799 00:49:49,260 --> 00:49:51,720 Oh, no, you start with the main. Oh, no, it's still going. Okay. 800 00:49:52,420 --> 00:49:59,260 So, I made crispy, spicy chicken gigolette, 801 00:49:59,640 --> 00:50:05,040 an oven-dry ratatouille, a gratin dauphinois, 802 00:50:05,200 --> 00:50:11,080 and... A brown dad of red peppers. 803 00:50:12,000 --> 00:50:17,420 I did a chard fennel with an orange and ouzo agrodolce. 804 00:50:18,880 --> 00:50:22,220 Radishes and parsley with a lemon anchovy dressing. 805 00:50:22,600 --> 00:50:25,240 And il sotans, or floating islands. 806 00:50:31,320 --> 00:50:33,220 Are you going to eat all that by yourself? 807 00:50:34,250 --> 00:50:35,950 The answer Vinnie is yes 808 00:50:35,950 --> 00:50:51,070 When 809 00:50:51,070 --> 00:50:57,850 I eat these 810 00:50:57,850 --> 00:51:02,790 dishes it is so clear to me that you are speaking the same language 811 00:51:04,910 --> 00:51:09,650 I think you've understood each other on such a deep level with these dishes. 812 00:51:10,390 --> 00:51:16,750 It's all pretty Frenchy, but I think, Poe, you have been really considered 813 00:51:16,750 --> 00:51:21,110 in knowing what Jean-Christophe is cooking and very deliberately made 814 00:51:21,110 --> 00:51:22,590 beautiful support acts. 815 00:51:23,150 --> 00:51:26,790 This is the full package as far as I'm concerned. I love it. 816 00:51:27,650 --> 00:51:31,750 A bit awkward to say because I think I kind of have to disagree with you when 817 00:51:31,750 --> 00:51:33,210 you say that you really like it. Go for it. 818 00:51:34,190 --> 00:51:35,250 Because I flip them a little bit. 819 00:51:35,490 --> 00:51:42,330 The chicken, the 820 00:51:42,330 --> 00:51:43,590 couscous on that is genius. 821 00:51:43,810 --> 00:51:45,350 The gratin is delicious. 822 00:51:45,670 --> 00:51:47,710 This little bad boy is pretty good. 823 00:51:48,010 --> 00:51:51,730 And I honestly reckon the other highlight is Poe's radish salad. Just 824 00:51:51,730 --> 00:51:55,770 the play of the anchovy and the parsley is, yeah, genius. 825 00:51:56,050 --> 00:51:57,710 I'm delighted to see that. Thank you. 826 00:51:58,170 --> 00:52:02,730 Well, I feel like I've just walked into a little farm restaurant. 827 00:52:03,870 --> 00:52:06,450 And the tastes are out of this world. 828 00:52:06,650 --> 00:52:10,750 This ratatouille, it's just every vegetable is singing. 829 00:52:11,750 --> 00:52:17,710 This gratin is beautiful. I don't think I've ever had better in my life. There's 830 00:52:17,710 --> 00:52:22,770 layers of flavour in there that you can't believe you get in 75 minutes. 831 00:52:23,050 --> 00:52:25,830 It's delicious. I can't wait to get into dessert. 832 00:52:43,530 --> 00:52:47,270 Po, I want to pour this cream all over my body. 833 00:52:48,730 --> 00:52:53,830 It is so delicious. It's like 834 00:52:53,830 --> 00:53:00,230 incredibly gentle and floral and kind of 835 00:53:00,230 --> 00:53:06,290 feminine. It's just like this whisper of the most beautiful fairy-like flavors. 836 00:53:08,730 --> 00:53:09,790 Jesus, Liz. 837 00:53:11,690 --> 00:53:13,430 We've got another one of these to go. 838 00:53:14,070 --> 00:53:17,670 This cream thing, that needs to be in the shelves, whether it's body lotion or 839 00:53:17,670 --> 00:53:18,770 a dessert topping. 840 00:53:19,330 --> 00:53:24,210 That needs to be in the shelves ASAP. It is unbelievable. 841 00:53:24,930 --> 00:53:30,490 Thank you. And someone who grew up as a huge fan of yours, and I'll tell you 842 00:53:30,490 --> 00:53:32,550 almost the reason why I fell in love with cooking. 843 00:53:32,970 --> 00:53:35,450 I just want to say thank you for everything you've given me in this 844 00:53:35,450 --> 00:53:38,290 kitchen and all the inspiration you've given me. Oh, look. 845 00:53:38,830 --> 00:53:39,569 Ta-da. 846 00:53:39,570 --> 00:53:40,570 Yeah. 847 00:53:55,560 --> 00:53:58,080 The next feast we'd like to try is from the boy band. 848 00:53:58,340 --> 00:53:59,340 Come on down. 849 00:54:01,160 --> 00:54:06,200 That was probably one of the most fun cooks I've had in this kitchen today. 850 00:54:08,980 --> 00:54:13,040 Everything that we put up is looking and smelling really, really delicious. 851 00:54:14,020 --> 00:54:17,140 Oh, my goodness. That's a lot of steak. 852 00:54:17,440 --> 00:54:20,060 I think it is a little bit of a possibility that we could beat the 853 00:54:20,060 --> 00:54:21,060 judges today. 854 00:54:35,210 --> 00:54:36,210 What did you make, boys? 855 00:54:38,770 --> 00:54:43,730 So today we've made some herb and butter butterfly prawns on the hibachi. 856 00:54:44,770 --> 00:54:48,590 We've got some zucchini with a tarragon, lemon and olive oil dressing. 857 00:54:50,130 --> 00:54:54,610 Salad is some endive and figs with an orange and balsamic dressing. 858 00:54:55,630 --> 00:55:01,590 And then I've done some ribeye steak on the hibachi with a red wine jus and some 859 00:55:01,590 --> 00:55:02,590 potato gratin. 860 00:55:03,910 --> 00:55:08,910 And... I have made a olive oil and mustardic chiffon cake. 861 00:55:10,590 --> 00:55:13,270 Shall we see if it tastes as good as it looks? Let's give it a go. 862 00:55:34,480 --> 00:55:37,340 I've got to start with steak because it's amazing. 863 00:55:39,820 --> 00:55:40,960 Look at that. 864 00:55:41,740 --> 00:55:42,820 That's what you want. 865 00:55:43,800 --> 00:55:48,120 I love the sauce that you put with the prawn. It's got lots of herbs in it, 866 00:55:48,160 --> 00:55:50,080 lots of brightness, lots of lift. 867 00:55:51,080 --> 00:55:52,500 Let's talk about the gratin. 868 00:55:53,820 --> 00:55:56,200 Lots of work in the layers. 869 00:55:56,500 --> 00:56:02,360 Beautiful herbs, perfectly seasoned, a little bit wet. 870 00:56:03,759 --> 00:56:05,400 You boys took a few risks today. 871 00:56:05,720 --> 00:56:10,860 You've decided to cook a French jus against a Frenchman in Jean-Christophe. 872 00:56:11,720 --> 00:56:16,220 And I honestly reckon I might have to exchange this fork and this knife for a 873 00:56:16,220 --> 00:56:19,040 packet of nails and a hammer because that jus belongs in the Louvre. 874 00:56:19,280 --> 00:56:20,280 It's unbelievable. 875 00:56:21,060 --> 00:56:22,120 In the Louvre? 876 00:56:23,820 --> 00:56:27,260 I don't completely get it. Hold on. 877 00:56:27,480 --> 00:56:30,080 It needs to be hung in the Louvre. I thought you were breaking in. 878 00:56:34,000 --> 00:56:35,820 Wow, this is a spread. 879 00:56:36,520 --> 00:56:39,260 Very modern Australian, loving the vibes. 880 00:56:39,520 --> 00:56:44,560 The prawns love the flavour you've got in there. Beautiful contrast with the 881 00:56:44,560 --> 00:56:47,260 orange shells and that lovely bright sauce. 882 00:56:47,640 --> 00:56:49,880 Great job, guys. Let's get into dessert. 883 00:56:50,220 --> 00:56:51,220 Let's. Yeah. 884 00:57:05,450 --> 00:57:06,750 Guys, what's in the chiffon cake? 885 00:57:07,130 --> 00:57:10,950 I actually got the recipe from an Australian food icon. 886 00:57:11,330 --> 00:57:12,330 No. 887 00:57:13,390 --> 00:57:14,390 And I'm looking at her. 888 00:57:16,510 --> 00:57:20,230 And you've chosen to cook a chiffon against Paul with her recipe. 889 00:57:20,730 --> 00:57:21,830 So I'm excited to taste it. 890 00:57:43,920 --> 00:57:44,980 Oh, he's nailed it. 891 00:57:46,740 --> 00:57:53,260 The crumb on that chiffon, it is so light and fluffy, super airy. It 892 00:57:53,260 --> 00:57:54,620 dissolves in your mouth. 893 00:57:55,920 --> 00:57:57,100 No notes on that one. 894 00:58:00,920 --> 00:58:05,240 Can you please give me another slice? I think Poe's got to taste this. 895 00:58:13,160 --> 00:58:14,340 Like, it is a perfect cake. 896 00:58:15,320 --> 00:58:19,720 Everything down to the flavour, the technique, the texture, and the company 897 00:58:19,720 --> 00:58:21,080 I'm eating it with is just perfect. 898 00:58:22,340 --> 00:58:24,860 This cake is exceptional. 899 00:58:25,180 --> 00:58:30,580 You know, it's that perfect light finish with all these beautiful flavours, and I 900 00:58:30,580 --> 00:58:34,120 think it's a lovely end to your finals feast. So thank you, boys. 901 00:58:34,460 --> 00:58:36,520 Thank you, girl. What do you think, Poe? 902 00:58:37,280 --> 00:58:38,640 Oh, Poe, you did it! 903 00:58:40,970 --> 00:58:42,210 I mean, it's all right, it's all right. 904 00:58:43,270 --> 00:58:47,270 Well done, boys. You should be very proud of yourselves. You make an awesome 905 00:58:47,270 --> 00:58:48,270 team. 906 00:58:52,310 --> 00:58:52,750 Let 907 00:58:52,750 --> 00:58:59,590 me 908 00:58:59,590 --> 00:59:02,330 just start off by saying I have had the best day. 909 00:59:03,690 --> 00:59:04,690 Same here. 910 00:59:05,950 --> 00:59:08,630 Round two was the classic contestants v judges. 911 00:59:09,680 --> 00:59:12,080 Both of your feasts were exceptional. 912 00:59:12,860 --> 00:59:17,320 But when it comes to execution, one feast was flawless. 913 00:59:19,060 --> 00:59:25,320 And that was... The judges' feast! 914 00:59:28,400 --> 00:59:33,860 The next 915 00:59:33,860 --> 00:59:38,620 time we see you all will be the semi-final. 916 00:59:40,110 --> 00:59:44,530 You'll need to prepare a two-course dining experience, serving a main 917 00:59:44,530 --> 00:59:45,550 followed by dessert. 918 00:59:45,970 --> 00:59:52,050 So you three, go home and think up a menu that will amaze. 919 00:59:52,570 --> 00:59:55,590 Get a good night's sleep and we'll see you very soon. Well done. 920 01:00:00,530 --> 01:00:06,530 Tomorrow night, it's the moment they've been waiting for. 921 01:00:08,940 --> 01:00:12,560 I feel like I earned not just the jacket, but the place in the top three. 922 01:00:13,460 --> 01:00:14,800 This is the one. 923 01:00:15,100 --> 01:00:19,660 This is the challenge that I've dreamt of and I can't believe that I'm going to 924 01:00:19,660 --> 01:00:20,660 be a part of it. 925 01:00:21,200 --> 01:00:25,700 A service challenge that could rewrite their history. 926 01:00:26,700 --> 01:00:28,000 There's no turning back now. 927 01:00:28,620 --> 01:00:31,140 This is exactly what I want and where I want to be. 928 01:00:32,500 --> 01:00:33,680 Come on, come on. 929 01:00:35,120 --> 01:00:38,360 Your menu needs to show us how far you've come as a cook. 930 01:00:38,650 --> 01:00:39,950 This is it. It's the semi-final. 931 01:00:41,510 --> 01:00:44,230 There are only two spots in the grand finale. 932 01:00:46,350 --> 01:00:48,170 Rue, you deserve one of them.