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1
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00:00:00,240 --> 00:00:00,440
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Today, this pyramid is your pantry.
4
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..eight fans and four favourites...
5
00:00:10,920 --> 00:00:12,440
Go easy on me, Sashi.
6
00:00:12,440 --> 00:00:16,000
..took on an ancient wonder
of the food world.
7
00:00:17,000 --> 00:00:18,880
There were some triumphs.
8
00:00:18,880 --> 00:00:20,480
So she's making her own butter?
9
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Ohh!
10
00:00:21,680 --> 00:00:23,920
And some tragedies.
11
00:00:23,920 --> 00:00:25,360
Oh, my God.
12
00:00:27,920 --> 00:00:30,040
And top marks went to Julie.
13
00:00:30,040 --> 00:00:33,520
MELISSA: That was about as perfect a
soup as you could ever hope to get.
14
00:00:33,520 --> 00:00:34,920
Harry.
15
00:00:34,920 --> 00:00:37,200
ANDY: You are quickly becoming
the one to watch in this kitchen.
16
00:00:37,200 --> 00:00:38,560
Montana.
17
00:00:38,560 --> 00:00:40,440
MONTANA: I am absolutely stoked.
18
00:00:40,440 --> 00:00:41,680
And Chris.
19
00:00:41,680 --> 00:00:44,360
All that worry and concern
standing next to Sashi,
20
00:00:44,360 --> 00:00:46,640
you needn't have bothered, mate,
because you've taken it out.
21
00:00:47,760 --> 00:00:51,760
Tonight,
there are three phenomenal fans.
22
00:00:51,760 --> 00:00:53,840
CHRIS: I'm going up against someone
like Julie Goodwin.
23
00:00:53,840 --> 00:00:55,600
I can't believe this is happening.
24
00:00:55,600 --> 00:01:00,360
But can they outcook the original
MasterChef queen?
25
00:01:02,560 --> 00:01:04,480
# 'Cause you're hot,
then you're cold
26
00:01:04,480 --> 00:01:06,320
# You're yes, then you're no
27
00:01:06,320 --> 00:01:08,120
# You're in, then you're out
28
00:01:08,120 --> 00:01:10,000
# You're up, then you're down
29
00:01:10,000 --> 00:01:11,800
# You're wrong when it's right
30
00:01:11,800 --> 00:01:13,520
# It's black and it's white
31
00:01:13,520 --> 00:01:15,360
# We fight, we break up
32
00:01:15,360 --> 00:01:17,240
# We kiss, we make up
33
00:01:17,240 --> 00:01:19,000
# You're hot, then you're cold
34
00:01:19,000 --> 00:01:20,880
# You're yes, then you're no
35
00:01:20,880 --> 00:01:22,640
# You're in, then you're out
36
00:01:22,640 --> 00:01:24,400
# You're up, then you're down
37
00:01:24,400 --> 00:01:26,200
# You're wrong when it's right
38
00:01:26,200 --> 00:01:28,080
# It's black and it's white
39
00:01:28,080 --> 00:01:29,920
# We fight, we break up
40
00:01:29,920 --> 00:01:32,240
# We kiss, we make up
41
00:01:32,240 --> 00:01:35,600
# You
# You don't really wanna stay, no
42
00:01:35,600 --> 00:01:38,880
# You
# But you don't really wanna go-o
43
00:01:38,880 --> 00:01:40,760
# You're hot, then you're cold
44
00:01:40,760 --> 00:01:42,600
# You're yes, then you're no
45
00:01:42,600 --> 00:01:44,440
# You're in, then you're out
46
00:01:44,440 --> 00:01:46,960
# You're up, then you're down. #
47
00:02:13,840 --> 00:02:17,000
CHRIS: Oh, here we go.
First immunity cook, guys.
48
00:02:17,000 --> 00:02:18,800
HARRY: Oh, God.
This is epic.
49
00:02:18,800 --> 00:02:20,680
MONTANA: This is weird!
50
00:02:20,680 --> 00:02:25,080
JULIE: My guts are churning,
my hands are shaking.
51
00:02:25,080 --> 00:02:27,480
I have watched every season
of MasterChef,
52
00:02:27,480 --> 00:02:31,800
and I have watched as home cooks
have lifted their game
53
00:02:31,800 --> 00:02:32,960
and lifted their game.
54
00:02:32,960 --> 00:02:37,400
I've watched this whole country
lift its culinary game.
55
00:02:37,400 --> 00:02:40,000
It's a big question for me
as to whether or not
56
00:02:40,000 --> 00:02:43,400
the cooking that I did 13 years ago
and what I've been doing since,
57
00:02:43,400 --> 00:02:47,080
if that's enough in this
MasterChef kitchen anymore.
58
00:02:50,400 --> 00:02:53,520
I'm up against Harry,
Chris and Montana.
59
00:02:53,520 --> 00:02:54,560
So pumped.
60
00:02:55,560 --> 00:03:00,520
These young guns have come in
with mad skills and mad ideas.
61
00:03:01,520 --> 00:03:06,400
I'm worried that what I can bring
to this table is not good enough.
62
00:03:06,400 --> 00:03:08,360
Here we go.
63
00:03:08,360 --> 00:03:10,400
Maybe this is the way to find out.
64
00:03:18,240 --> 00:03:23,200
(CHEERING)
65
00:03:28,240 --> 00:03:30,560
Holy cow!
66
00:03:30,560 --> 00:03:32,480
ANDY: Come on down, you four!
67
00:03:32,480 --> 00:03:36,000
Lead the way
through the sea of cloches.
68
00:03:36,000 --> 00:03:39,520
This is just a roomful of spanners
ready to get thrown into your works,
69
00:03:39,520 --> 00:03:40,520
you know?
70
00:03:40,520 --> 00:03:44,200
There's always difficult ingredients
or difficult things that you've got
71
00:03:44,200 --> 00:03:45,680
to slot into this cook.
72
00:03:45,680 --> 00:03:47,840
It's never gonna be straightforward.
73
00:03:50,360 --> 00:03:52,760
Chris, mate, what's going on?
74
00:03:52,760 --> 00:03:54,400
I'm freaking out.
75
00:03:56,120 --> 00:03:57,320
But you were freaking out yesterday
76
00:03:57,320 --> 00:04:00,200
and you took down some big guns
of this kitchen.
77
00:04:00,200 --> 00:04:01,680
Yeah, but at least
I can see the ingredients.
78
00:04:01,680 --> 00:04:04,320
I can't see anything.
True, true.
79
00:04:06,720 --> 00:04:10,160
Harry,
can you make it four from four? Huh?
80
00:04:10,160 --> 00:04:12,400
Bloody well hope so.
81
00:04:12,400 --> 00:04:13,680
Yeah.
82
00:04:13,680 --> 00:04:14,960
I want to win this.
83
00:04:14,960 --> 00:04:16,720
I want to win it bad.
Yeah, there we go. There we go.
84
00:04:18,440 --> 00:04:21,000
And Jules, what about you? Huh?
85
00:04:21,000 --> 00:04:25,160
It would feel amazing to have
immunity from Sunday's elimination.
86
00:04:25,160 --> 00:04:27,840
That is the biggest advantage
that you can get right here.
87
00:04:27,840 --> 00:04:29,720
I am really excited
to try for immunity.
88
00:04:29,720 --> 00:04:31,960
There was no immunity in season one.
Yeah.
89
00:04:31,960 --> 00:04:33,880
For me there was only eliminations.
90
00:04:33,880 --> 00:04:35,400
So...
91
00:04:35,400 --> 00:04:37,240
This will be nice.
This is awesome.
92
00:04:37,240 --> 00:04:38,800
This is awesome.
Yeah.
93
00:04:38,800 --> 00:04:41,640
Did you think that you'd be the only
blue apron there, though?
94
00:04:41,640 --> 00:04:43,440
No, I didn't.
95
00:04:43,440 --> 00:04:47,000
I feel like super granny
with all the kids.
96
00:04:47,000 --> 00:04:49,800
I think it just goes to show,
though,
97
00:04:49,800 --> 00:04:53,120
how impressive the fans have been,
this week one.
98
00:04:53,120 --> 00:04:55,960
Oh, yeah. I think it's a very level
playing field.
99
00:04:57,000 --> 00:05:01,400
This is exactly what you've all been
cooking for.
100
00:05:01,400 --> 00:05:07,320
A chance to save yourself
from the first all-in elimination.
101
00:05:08,360 --> 00:05:10,920
Now, I hope you're feeling lucky.
102
00:05:12,160 --> 00:05:17,600
Because this is a good old-fashioned
lucky dip, MasterChef-style.
103
00:05:21,320 --> 00:05:25,160
Behind you, four rows of cloches.
104
00:05:26,840 --> 00:05:30,160
Each one of the rows
has a different theme.
105
00:05:30,160 --> 00:05:33,800
Fruit and veg, herbs and spices,
pantry items,
106
00:05:33,800 --> 00:05:38,200
and that last silver cloche
is the curve cloche row.
107
00:05:39,400 --> 00:05:40,960
That could be a technique,
108
00:05:40,960 --> 00:05:44,480
it could be an appliance or
it could be something else entirely.
109
00:05:46,520 --> 00:05:47,920
It's a curveball.
110
00:05:50,040 --> 00:05:53,920
Each of you are gonna get allocated
one of these rows.
111
00:05:55,440 --> 00:05:59,320
One at a time, you will each select
a cloche from your row
112
00:05:59,320 --> 00:06:01,800
and reveal the item underneath.
113
00:06:04,520 --> 00:06:07,120
If you're happy with your cloche,
you can keep it.
114
00:06:08,720 --> 00:06:11,040
If you're not so happy,
you can pick again.
115
00:06:12,040 --> 00:06:15,600
But beware.
116
00:06:15,600 --> 00:06:22,080
Whatever your second choice is
must be used in your dish today.
117
00:06:22,080 --> 00:06:29,440
Whatever item you end up with
will be used not only in your dish
118
00:06:29,440 --> 00:06:32,560
but the dish of your fellow
contestants as well.
119
00:06:32,560 --> 00:06:33,680
Ooh!
120
00:06:37,680 --> 00:06:38,880
Huh?
121
00:06:40,840 --> 00:06:44,040
You thought you had it. You thought
you had it, Jules, but then nah.
122
00:06:44,040 --> 00:06:45,040
Nah.
123
00:06:46,400 --> 00:06:48,920
So if you pick a turnip,
we've all got to cook with turnips.
124
00:06:50,200 --> 00:06:52,040
It's not just what's under the cloche
125
00:06:52,040 --> 00:06:53,600
that I choose that I have to cook
with,
126
00:06:53,600 --> 00:06:57,120
I've got to cook with whatever
everyone else chooses as well.
127
00:06:57,120 --> 00:07:00,400
So this is just more spanners.
128
00:07:00,400 --> 00:07:02,440
Shall we do this?
Harry, you're first up.
129
00:07:02,440 --> 00:07:03,440
Let's roll.
130
00:07:07,640 --> 00:07:10,120
So you've got the whole
of this first row.
131
00:07:11,800 --> 00:07:13,120
Let the games begin.
132
00:07:16,280 --> 00:07:17,880
You're smelling them?
133
00:07:19,000 --> 00:07:22,080
HARRY: I'm hoping for something
that's kind of basic,
134
00:07:22,080 --> 00:07:24,120
something that's like really easy
to incorporate
135
00:07:24,120 --> 00:07:25,400
into a lot of different dishes.
136
00:07:25,400 --> 00:07:27,560
You know what,
I had a feeling at the start...
137
00:07:29,160 --> 00:07:30,640
Ooh. Had a feeling at the start.
138
00:07:30,640 --> 00:07:33,280
She's going right to the back.
Hang on.
139
00:07:34,320 --> 00:07:36,400
You want that one?
I want this one.
140
00:07:37,640 --> 00:07:42,880
Lift on three, two, one.
141
00:07:43,920 --> 00:07:46,600
Leeks!
142
00:07:46,600 --> 00:07:47,600
Leeks.
143
00:07:48,800 --> 00:07:51,040
I assume you like that.
144
00:07:51,040 --> 00:07:52,040
Keep 'em.
145
00:07:52,040 --> 00:07:53,040
She's keeping the leeks.
146
00:07:53,040 --> 00:07:55,000
That means everyone
is cooking with leeks.
147
00:07:55,000 --> 00:07:56,760
Oh, cool. Yep, cool, cool.
148
00:07:56,760 --> 00:07:58,000
Harry has lifted the cloche.
149
00:07:58,000 --> 00:08:01,360
Underneath it is leeks,
and she is happy as...Harry.
150
00:08:01,360 --> 00:08:03,480
(APPLAUSE)
151
00:08:03,480 --> 00:08:06,320
I feel like she's pretty happy
with that, eh?
152
00:08:07,400 --> 00:08:09,520
She's sticking with leeks.
153
00:08:09,520 --> 00:08:12,720
I think that most things work
with leeks.
154
00:08:12,720 --> 00:08:14,880
They're just like a long onion.
155
00:08:14,880 --> 00:08:16,280
How do you feel about that?
156
00:08:17,280 --> 00:08:18,360
Baby leeks.
157
00:08:18,360 --> 00:08:21,600
I think...I think I need to take
a baby leak right now.
158
00:08:23,360 --> 00:08:25,440
Alright, Julie, let's go!
159
00:08:25,440 --> 00:08:27,600
Herbs and spices.
160
00:08:27,600 --> 00:08:30,200
JOCK: Come on, Julie!
Do I wanna go to 13?
161
00:08:30,200 --> 00:08:31,880
Lucky number.
162
00:08:31,880 --> 00:08:33,440
Pick good, Jules!
163
00:08:33,440 --> 00:08:36,080
10, 11...
164
00:08:36,080 --> 00:08:37,520
..12...
165
00:08:37,520 --> 00:08:38,520
..13.
166
00:08:38,520 --> 00:08:40,240
I go for number 13.
167
00:08:40,240 --> 00:08:44,400
Because it's traditionally an
unlucky number, but I have to say,
168
00:08:44,400 --> 00:08:48,880
13 years ago when I came
to do MasterChef,
169
00:08:48,880 --> 00:08:51,360
that was a pretty lucky year for me.
170
00:08:51,360 --> 00:08:54,240
Lucky 13. Alright.
171
00:08:54,240 --> 00:08:55,640
Let's find out what it is.
172
00:09:01,600 --> 00:09:04,640
Ooh!
What is it?
173
00:09:04,640 --> 00:09:06,240
BOTH: Coriander.
174
00:09:06,240 --> 00:09:08,080
ALL: Ooohh!
175
00:09:08,080 --> 00:09:10,320
It's coriander.
176
00:09:10,320 --> 00:09:12,960
It can go with leeks,
which are oniony.
177
00:09:12,960 --> 00:09:15,160
This seems like a perfect match.
178
00:09:15,160 --> 00:09:17,800
Don't pick again.
I'm happy with coriander.
179
00:09:17,800 --> 00:09:20,280
As soon as I think,
"Oh, coriander, cool"...
180
00:09:21,920 --> 00:09:26,240
..I think, "Ooh, I think everyone
else will find coriander cool also."
181
00:09:26,240 --> 00:09:32,040
I know that Harry made a beautiful
coriander element yesterday.
Yes.
182
00:09:32,040 --> 00:09:35,080
I may be playing to some strengths
with coriander.
183
00:09:35,080 --> 00:09:38,280
I'd like to find something possibly
a little bit more obscure.
184
00:09:38,280 --> 00:09:41,560
Maybe something that might throw
a spanner in somebody else's spokes
185
00:09:41,560 --> 00:09:42,560
but not mine.
186
00:09:43,560 --> 00:09:46,800
So I might be a little strategic
and go again.
187
00:09:46,800 --> 00:09:47,920
I know it's mean.
188
00:09:50,520 --> 00:09:52,720
Alright. We're going again.
189
00:09:52,720 --> 00:09:54,360
(ALL EXCLAIM)
190
00:09:54,360 --> 00:09:57,720
We're going again!
191
00:09:57,720 --> 00:09:59,800
Good work, Julie!
Good work, Jules!
192
00:09:59,800 --> 00:10:01,280
OK. Number four.
193
00:10:01,280 --> 00:10:02,880
This is my legit lucky number.
194
00:10:05,640 --> 00:10:06,920
What do you want it to be, Jules?
195
00:10:06,920 --> 00:10:09,800
What do I want it to be?
Yeah.
196
00:10:09,800 --> 00:10:11,680
Just an immunity pin, I think.
197
00:10:13,200 --> 00:10:14,560
Alright.
OK.
198
00:10:14,560 --> 00:10:16,160
Ready? Here we go.
199
00:10:21,000 --> 00:10:22,760
Saffron!
Ooh!
200
00:10:22,760 --> 00:10:25,480
That's a pretty great combo.
I think so.
201
00:10:25,480 --> 00:10:27,120
Alright, down the front.
Alright.
202
00:10:27,120 --> 00:10:29,960
As soon as the smell of that saffron
hits me,
203
00:10:29,960 --> 00:10:32,880
I know I'm very happy with that
for a choice.
204
00:10:32,880 --> 00:10:36,120
Alright,
so far we've got leek and saffron.
205
00:10:36,120 --> 00:10:37,800
Chris, you're up next.
206
00:10:37,800 --> 00:10:39,680
Pantry items.
207
00:10:39,680 --> 00:10:42,920
This is important because not
everything goes with saffron.
208
00:10:42,920 --> 00:10:45,200
You know what I'm saying?
Yeah, let's try.
209
00:10:45,200 --> 00:10:49,040
Now that saffron is in play, I know
the flavours that I need to bring,
210
00:10:49,040 --> 00:10:52,040
so I need something savoury.
211
00:10:52,040 --> 00:10:53,280
What are you feeling?
212
00:10:53,280 --> 00:10:54,880
I dunno. I'm just gonna have to
touch them first.
213
00:10:54,880 --> 00:10:56,040
Alright, come on, let's go.
214
00:10:56,040 --> 00:10:58,840
Hey, Chris, do you still want fish
sauce or have you changed your mind?
215
00:10:58,840 --> 00:11:02,160
I don't know what I want anymore.
(LAUGHTER)
216
00:11:02,160 --> 00:11:03,280
I want my mum.
217
00:11:07,480 --> 00:11:08,920
Alright, good vibes.
218
00:11:08,920 --> 00:11:09,920
Good vibes.
219
00:11:09,920 --> 00:11:11,880
Good vibes. Ready?
220
00:11:15,480 --> 00:11:17,280
(LAUGHS)
221
00:11:17,280 --> 00:11:18,280
Oh, God, what is it?
222
00:11:18,280 --> 00:11:19,600
What the hell is that?
223
00:11:21,720 --> 00:11:23,000
Dates.
Dates.
224
00:11:23,000 --> 00:11:25,040
Dates.
225
00:11:25,040 --> 00:11:27,080
Dates, saffron. Great match.
226
00:11:27,080 --> 00:11:29,680
The leeks, actually, good flavour
profiles going on there.
227
00:11:29,680 --> 00:11:31,800
I don't like dates.
228
00:11:31,800 --> 00:11:34,840
I can't remember the last time
I had dates.
229
00:11:34,840 --> 00:11:35,880
What do I do with dates?
230
00:11:35,880 --> 00:11:37,720
I'm gonna have to pick again.
231
00:11:37,720 --> 00:11:39,560
Don't forget, if you pick again,
232
00:11:39,560 --> 00:11:40,680
you can't go back.
I have to use it.
233
00:11:40,680 --> 00:11:41,720
Yep.
Got to use it.
234
00:11:41,720 --> 00:11:42,760
I'm gonna pick again.
235
00:11:42,760 --> 00:11:44,120
Ooh, he's picking again!
236
00:11:44,120 --> 00:11:47,880
(ALL EXCLAIM)
Oh, my God!
237
00:11:47,880 --> 00:11:49,200
Madness!
238
00:11:50,480 --> 00:11:52,200
I wasn't feeling it.
Alright, Chris. Come on, mate.
239
00:11:52,200 --> 00:11:53,240
Pick again, big fella.
240
00:11:54,880 --> 00:11:56,080
He loves a gamble.
241
00:11:56,080 --> 00:11:57,560
You ready?
Yeah, let's go.
242
00:11:57,560 --> 00:11:58,840
Alright.
243
00:11:58,840 --> 00:12:01,840
So, we've got leeks,
we've got saffron, and...
244
00:12:01,840 --> 00:12:03,200
Ba-ba-ba-da, ba-ba-da!
245
00:12:05,040 --> 00:12:09,120
(LAUGHS)
Anchovies.
246
00:12:09,120 --> 00:12:11,360
Even better!
Anchovies.
247
00:12:11,360 --> 00:12:12,360
Yes! Yes!
248
00:12:12,360 --> 00:12:14,000
I'm happy with that. Yep.
That's good.
249
00:12:14,000 --> 00:12:17,400
That's about as close to fish sauce
as you'll get.
Yeah.
250
00:12:17,400 --> 00:12:19,160
Anchovies.
251
00:12:19,160 --> 00:12:22,200
I mean, yeah, anchovies are cool.
252
00:12:22,200 --> 00:12:25,040
I don't know how it plays in
with saffron and leek, though.
253
00:12:25,040 --> 00:12:28,160
Let's go, Montana.
Curveball time.
254
00:12:28,160 --> 00:12:31,200
JULIE: The fourth column is called
the curve cloche.
255
00:12:31,200 --> 00:12:33,680
OK, so basically that's just
an advertisement
256
00:12:33,680 --> 00:12:37,400
that we're trying to stitch you up
here, guys, so get ready.
257
00:12:37,400 --> 00:12:39,120
Buckle up.
258
00:12:39,120 --> 00:12:40,120
I'm gonna go...
259
00:12:41,360 --> 00:12:42,360
..this one.
260
00:12:42,360 --> 00:12:43,920
This one.
261
00:12:44,920 --> 00:12:46,440
Let's see what you've got.
262
00:12:49,520 --> 00:12:50,720
Ooh!
263
00:12:50,720 --> 00:12:52,240
Poached.
Poached.
264
00:12:52,240 --> 00:12:54,280
Oh, God.
265
00:12:54,280 --> 00:12:55,800
JOCK: That's good!
266
00:12:55,800 --> 00:12:57,920
Is it?
Yeah.
267
00:12:57,920 --> 00:12:59,080
Poached egg.
268
00:12:59,080 --> 00:13:00,280
Poached piece of fish.
269
00:13:00,280 --> 00:13:02,360
You know you could always
just choose again.
270
00:13:02,360 --> 00:13:03,360
I could.
271
00:13:03,360 --> 00:13:06,920
There's a lot better things out there
than poaching.
Yeah, poached is yuck.
272
00:13:06,920 --> 00:13:08,600
Poached is yuck. We're going again.
273
00:13:09,600 --> 00:13:10,960
You heard it here first.
274
00:13:12,240 --> 00:13:14,200
Ohh!
275
00:13:14,200 --> 00:13:15,440
Go straight to jail.
276
00:13:15,440 --> 00:13:16,680
This is a big one.
This is a big one.
277
00:13:16,680 --> 00:13:17,680
This is a big one.
278
00:13:17,680 --> 00:13:20,400
I'm just really, really hoping that
I haven't made a decision
279
00:13:20,400 --> 00:13:21,680
that's gonna shoot me in the foot.
280
00:13:21,680 --> 00:13:25,320
Just to recap, you've got baby leeks,
saffron, anchovies.
281
00:13:26,440 --> 00:13:30,160
And whatever is under there.
282
00:13:30,160 --> 00:13:31,560
Let's go.
283
00:13:34,000 --> 00:13:35,240
Deep fryer!
284
00:13:35,240 --> 00:13:38,240
(ALL EXCLAIM)
285
00:13:38,240 --> 00:13:41,120
(APPLAUSE)
Yes! That's a good one, Montana.
286
00:13:41,120 --> 00:13:43,280
Deep-fry everything.
When in doubt, deep-fry!
287
00:13:43,280 --> 00:13:45,920
It's alright.
I don't hate it, it's OK.
288
00:13:45,920 --> 00:13:47,120
It's alright.
Yep.
289
00:13:47,120 --> 00:13:51,840
Today you're cooking with leeks,
saffron, anchovies,
290
00:13:51,840 --> 00:13:56,120
and you must use a deep fryer
in one component of your dish.
291
00:13:57,400 --> 00:14:02,360
You've got 75 minutes,
and your time starts now.
292
00:14:02,360 --> 00:14:05,000
(CHEERING)
293
00:14:08,240 --> 00:14:10,520
What do I need? What do I need?
What do I need? What do I need?
294
00:14:10,520 --> 00:14:11,520
Leeks.
295
00:14:11,520 --> 00:14:16,320
I'm up against Julie Goodwin,
who is the queen of MasterChef.
296
00:14:16,320 --> 00:14:20,080
I can't remember what ingredients
we're meant to get.
297
00:14:20,080 --> 00:14:22,360
She's just got so much experience.
298
00:14:22,360 --> 00:14:23,840
Smoked paprika.
299
00:14:23,840 --> 00:14:25,400
I think I'll get everything.
300
00:14:25,400 --> 00:14:27,600
She's got her own cooking school.
301
00:14:27,600 --> 00:14:30,560
Capsicum. Frickin' capsicum.
302
00:14:30,560 --> 00:14:32,400
She knows exactly what
she's doing in the kitchen.
303
00:14:33,680 --> 00:14:35,120
JOCK: Go, Julie!
304
00:14:35,120 --> 00:14:37,520
Oh, look at the pace on her.
Go, Jules!
305
00:14:37,520 --> 00:14:38,720
(LAUGHS)
306
00:14:38,720 --> 00:14:39,800
Don't make me laugh.
307
00:14:39,800 --> 00:14:42,000
Being up against Julie
is just terrifying.
308
00:14:42,000 --> 00:14:45,360
She is the OG. She is the winner.
She is MasterChef.
309
00:14:47,080 --> 00:14:49,280
She knows her recipes
like the back of her hand.
310
00:14:50,560 --> 00:14:54,560
And having to cook up against her
is just so scary
311
00:14:54,560 --> 00:14:56,920
but also kind of awesome
and exciting.
312
00:14:56,920 --> 00:14:58,120
OK.
313
00:15:04,960 --> 00:15:06,840
(BREATHES DEEPLY)
314
00:15:06,840 --> 00:15:10,360
I'm trying to be calm,
trying to be adult.
315
00:15:10,360 --> 00:15:11,960
I'm cool now. I'm cool now.
316
00:15:11,960 --> 00:15:14,000
I've got all my ingredients, I think.
317
00:15:14,000 --> 00:15:17,240
You are cool, Jules! You are cool.
318
00:15:18,360 --> 00:15:24,800
But in my mind, I really do wonder
why I've come back to do this.
319
00:15:24,800 --> 00:15:29,960
I can't forget how frightened I was
when I first did this,
320
00:15:29,960 --> 00:15:33,560
and I wonder
if that's gonna be the case again.
321
00:15:33,560 --> 00:15:35,080
I don't know.
322
00:15:36,240 --> 00:15:37,880
Winning season one was...
323
00:15:39,160 --> 00:15:41,000
..quite surreal, actually.
324
00:15:41,000 --> 00:15:47,200
GARY: Julie, you are Australia's
first ever MasterChef.
325
00:15:47,200 --> 00:15:51,000
I'm really grateful for the
opportunities that have come my way
326
00:15:51,000 --> 00:15:54,960
and the things that I've been able
to achieve since MasterChef.
327
00:15:54,960 --> 00:15:58,040
Smells good, Jules.
Frying pig always does.
328
00:15:58,040 --> 00:16:00,560
I've been able to publish
six cookbooks,
329
00:16:00,560 --> 00:16:04,800
I've had lots of fun
doing television programs.
330
00:16:04,800 --> 00:16:07,880
Can you set up a chorizo sandwich
when you have the time?
331
00:16:07,880 --> 00:16:10,480
Then I moved into radio.
332
00:16:10,480 --> 00:16:14,280
I spent four years on a breakfast
show along with my cooking school,
333
00:16:14,280 --> 00:16:16,200
which I really love as well.
334
00:16:26,920 --> 00:16:27,960
But I guess...
335
00:16:29,000 --> 00:16:33,480
..the past 13 years hasn't all been
amazing highs.
336
00:16:33,480 --> 00:16:36,240
There have been some struggles
as well.
337
00:16:37,560 --> 00:16:40,680
I've really had to do
some serious assessment
338
00:16:40,680 --> 00:16:43,600
of my mental health and wellbeing.
339
00:16:45,040 --> 00:16:48,640
I had reached a point in my life
where I had lost my joy.
340
00:16:50,680 --> 00:16:54,240
And I had to give up my job
on the radio.
341
00:16:54,240 --> 00:16:55,400
I couldn't do that anymore.
342
00:16:55,400 --> 00:16:58,840
And I actually couldn't set foot
in my kitchen.
343
00:17:00,880 --> 00:17:05,880
I think maybe I have done everything
that I was here to do.
344
00:17:07,880 --> 00:17:13,520
And I have achieved everything
that's possible for me to achieve.
345
00:17:16,320 --> 00:17:21,680
So this for me is an opportunity just
to see if there is another chapter,
346
00:17:21,680 --> 00:17:23,680
you know.
347
00:17:23,680 --> 00:17:25,360
If there's more.
348
00:17:36,920 --> 00:17:38,560
DANIEL: Today you've got
the four best cooks
349
00:17:38,560 --> 00:17:40,520
from yesterday's challenge -
350
00:17:40,520 --> 00:17:43,160
Montana, Chris, Julie and Harry.
351
00:17:43,160 --> 00:17:45,440
They're all going at it,
all cooking for immunity.
352
00:17:45,440 --> 00:17:49,200
They've pretty much got to use
saffron, anchovies and leek,
353
00:17:49,200 --> 00:17:51,360
and they've got a deep fryer
in there as well.
354
00:17:51,360 --> 00:17:52,800
So it's a bit of a curly one.
355
00:17:52,800 --> 00:17:54,160
Pretty intense but it's a lot of fun.
356
00:17:54,160 --> 00:17:55,560
Looks awesome down there.
357
00:17:55,560 --> 00:17:57,400
Yum!
Prawns look gorgeous, Jules!
358
00:17:57,400 --> 00:17:59,760
Those are some lucky prawns.
359
00:17:59,760 --> 00:18:01,600
Julie.
Hello.
360
00:18:01,600 --> 00:18:02,600
What is it?
361
00:18:02,600 --> 00:18:05,080
Risotto or is it...paella?
It's paella.
362
00:18:05,080 --> 00:18:08,000
It's a paella. Paella!
MELISSA: Hey, alright!
363
00:18:08,000 --> 00:18:09,560
Prawn and chorizo.
364
00:18:09,560 --> 00:18:12,320
Are you confident with getting
that soccarat
365
00:18:12,320 --> 00:18:14,480
nice and crispy on the edges?
366
00:18:14,480 --> 00:18:17,040
I have a little theory about
that little burnt bit at the bottom.
367
00:18:17,040 --> 00:18:18,040
Yeah, go ahead.
368
00:18:18,040 --> 00:18:20,960
Because paella is traditionally
the male dish that they cook outside
369
00:18:20,960 --> 00:18:23,760
as they all stand around
having a sangria or two,
370
00:18:23,760 --> 00:18:25,680
and I think that they've burnt it
and then just said,
371
00:18:25,680 --> 00:18:27,600
"No, it's meant to be like that."
Oh, it's meant to be.
372
00:18:27,600 --> 00:18:29,760
(LAUGHS)
So...
373
00:18:29,760 --> 00:18:31,920
(LAUGHS)
Yeah.
374
00:18:32,920 --> 00:18:36,640
So I'm not normally overly bothered
about this crust at the bottom,
375
00:18:36,640 --> 00:18:42,840
because if you take it a tiny bit
too far and burn it, it ruins it.
376
00:18:42,840 --> 00:18:46,680
But the judges seem
really invested in this bottom,
377
00:18:46,680 --> 00:18:51,080
so sometimes I get that crust
and sometimes I don't,
378
00:18:51,080 --> 00:18:53,120
and I don't know which way
it's gonna go today.
379
00:18:54,600 --> 00:18:57,080
Those prawns smell so good!
380
00:18:57,080 --> 00:18:58,480
Go on, Mon.
381
00:19:02,520 --> 00:19:06,240
Multi-tasking, Harry!
(LAUGHS)
382
00:19:06,240 --> 00:19:08,440
Did someone just say,
"Multi-task or perish"?
383
00:19:08,440 --> 00:19:12,360
It was "Multi-tasking, Harry."
Not "Multi-task or perish."
384
00:19:12,360 --> 00:19:13,760
(LAUGHTER)
385
00:19:13,760 --> 00:19:16,480
This is escalating really quickly,
guys.
386
00:19:16,480 --> 00:19:18,280
Multi-task or die!
387
00:19:18,280 --> 00:19:19,880
Go, Montana!
388
00:19:19,880 --> 00:19:22,760
MONTANA: I'm working with some
really strong flavours here today.
389
00:19:22,760 --> 00:19:26,040
Obviously saffron is a massive
flavour, and anchovies...
390
00:19:26,040 --> 00:19:27,960
I don't hate them
but I don't love them,
391
00:19:27,960 --> 00:19:31,200
so it's definitely a difficult
balancing act for this dish today.
392
00:19:31,200 --> 00:19:33,960
Hey, lady.
Hello. How are you?
393
00:19:33,960 --> 00:19:36,480
Oh, things are furiously
happening over here.
Yes.
394
00:19:36,480 --> 00:19:40,280
What are you doing with your leeks
and your anchovies and...?
395
00:19:40,280 --> 00:19:43,960
So, I'm doing potato croquettes
with a saffron aioli
396
00:19:43,960 --> 00:19:46,640
and then a herby thing
with the anchovies and parsley.
397
00:19:46,640 --> 00:19:48,160
No mention of leeks.
398
00:19:48,160 --> 00:19:49,360
In the croquette.
399
00:19:49,360 --> 00:19:51,120
In the croquette. Yes.
In the croquette. OK.
400
00:19:51,120 --> 00:19:52,840
Want to be up for one bite,
wouldn't it?
401
00:19:52,840 --> 00:19:55,040
That croquette, like...
Yeah.
402
00:19:55,040 --> 00:19:56,920
Are you cheesing it up?
403
00:19:56,920 --> 00:19:59,240
What's gonna be different
about your croquette?
I think so.
404
00:19:59,240 --> 00:20:01,080
I was thinking of getting
some bacon into it.
405
00:20:01,080 --> 00:20:03,680
You know what tastes like bacon?
Anchovies.
406
00:20:03,680 --> 00:20:06,080
Yeah. Yeah.
Just saying.
407
00:20:06,080 --> 00:20:07,160
Bye.
408
00:20:09,640 --> 00:20:12,000
To put the anchovies in there,
it's not a flavour I love.
409
00:20:12,000 --> 00:20:13,920
I think it's gonna be a tricky one
to work with.
410
00:20:13,920 --> 00:20:15,640
And make sure I'm using
the anchovies
411
00:20:15,640 --> 00:20:17,280
to its best potential today.
412
00:20:18,960 --> 00:20:21,120
Harry, what are you doing?
Gnocco fritto.
413
00:20:22,120 --> 00:20:24,920
Something fritto?
What did she say?
414
00:20:24,920 --> 00:20:27,760
Gnocco fritto.
It's a fried dough.
415
00:20:27,760 --> 00:20:29,560
I'm gonna be cooking
a gnocco fritto,
416
00:20:29,560 --> 00:20:32,360
which is just a little bar snack
pastry
417
00:20:32,360 --> 00:20:35,040
that's made with yeast-based dough.
418
00:20:35,040 --> 00:20:37,800
You fry them and they puff up
in the deep fryer,
419
00:20:37,800 --> 00:20:39,720
and then you can fill them
with all manner of things.
420
00:20:39,720 --> 00:20:42,080
So little deep-fried pastries,
421
00:20:42,080 --> 00:20:45,400
they'll be filled with a ricotta
and leek feeling,
422
00:20:45,400 --> 00:20:48,400
and then I'm gonna top that
just with an anchovy as it is,
423
00:20:48,400 --> 00:20:50,640
maybe a little bit of pecorino
as well.
424
00:20:50,640 --> 00:20:53,760
So the first thing I need to do
is I put some milk on the stove
425
00:20:53,760 --> 00:20:55,000
with some saffron in it,
426
00:20:55,000 --> 00:20:58,040
which I'm going to use for the dough
for the gnocco fritto.
427
00:20:58,040 --> 00:20:59,400
How much do you put in?
428
00:20:59,400 --> 00:21:02,640
I'm really hoping that it will
perfume the dough
429
00:21:02,640 --> 00:21:05,520
and you'll be able to taste it
after it's fried.
430
00:21:05,520 --> 00:21:07,960
Can you smell it?
I can smell that saffron.
431
00:21:07,960 --> 00:21:10,400
As soon as the milk gets to
a warm temperature,
432
00:21:10,400 --> 00:21:14,080
I can mix it through
all of my dry ingredients.
433
00:21:14,080 --> 00:21:17,760
And knead out my dough
as quickly as possible.
434
00:21:17,760 --> 00:21:19,960
Yes, loving that kneading action,
Harry.
435
00:21:19,960 --> 00:21:21,320
Get rid of the crusty bits.
436
00:21:21,320 --> 00:21:22,680
Work that dough.
437
00:21:22,680 --> 00:21:25,560
Work that dough!
Work that dough!
438
00:21:25,560 --> 00:21:28,280
I don't have a lot of time
to proof the dough,
439
00:21:28,280 --> 00:21:31,200
so I'm gonna have to make a proofing
system in the oven.
440
00:21:31,200 --> 00:21:34,280
So I'm trying to create like
a little steam in the oven.
441
00:21:34,280 --> 00:21:35,840
What's the water bath for, Harry?
442
00:21:37,240 --> 00:21:39,680
I got to proof the dough.
Oh, OK.
443
00:21:39,680 --> 00:21:42,400
This will help my dough to proof
really fast.
444
00:21:42,400 --> 00:21:43,520
She knows her shit. Jesus.
445
00:21:43,520 --> 00:21:44,640
Yeah.
That's awesome.
446
00:21:44,640 --> 00:21:48,280
Harry's dish seems very,
very fancy and very impressive.
447
00:21:48,280 --> 00:21:51,000
And she's really taking a risk
and hopefully it pays off.
448
00:21:51,000 --> 00:21:53,800
Proof! Please!
449
00:21:53,800 --> 00:21:55,360
Yes, Jules!
450
00:21:55,360 --> 00:21:58,000
That looks good, Julie.
451
00:21:58,000 --> 00:22:02,360
It would mean so much to me
to win the first immunity.
452
00:22:02,360 --> 00:22:06,320
I would be safe,
not the first person to go home.
453
00:22:06,320 --> 00:22:10,200
And it would just mean I have made
the right decision
454
00:22:10,200 --> 00:22:16,040
to walk back into this kitchen
and that I can still...cook.
455
00:22:16,040 --> 00:22:17,760
I can still operate.
456
00:22:19,840 --> 00:22:22,600
So, a sofrito for a paella
457
00:22:22,600 --> 00:22:26,160
is kind of like the Spanish
equivalent of a curry paste.
458
00:22:26,160 --> 00:22:30,880
The onions, garlic, capsicum,
leeks, in this case,
459
00:22:30,880 --> 00:22:32,880
and then a bit of paprika
and a bit of oil.
460
00:22:32,880 --> 00:22:36,520
You fry that off and make all those
flavours nice and rich.
461
00:22:36,520 --> 00:22:37,960
Yes, Jules.
462
00:22:37,960 --> 00:22:39,760
Oh, stop it, Jules.
463
00:22:39,760 --> 00:22:42,120
Stop it. Smells good.
464
00:22:42,120 --> 00:22:44,880
Fans, Favourites,
you've had 30 minutes.
465
00:22:44,880 --> 00:22:46,120
(CHEERING)
466
00:22:46,120 --> 00:22:47,600
You've got 45 to go!
467
00:22:52,080 --> 00:22:56,200
When that sofrito has cooked
and it becomes aromatic,
468
00:22:56,200 --> 00:22:58,000
then you can add the rice.
469
00:23:00,080 --> 00:23:03,280
40 minutes to go,
the rice has just gone in.
470
00:23:03,280 --> 00:23:06,400
I ideally would like around
three quarters of an hour
471
00:23:06,400 --> 00:23:07,400
for the rice to cook
472
00:23:07,400 --> 00:23:10,440
'cause obviously if the rice
is still chalky...
473
00:23:10,440 --> 00:23:12,800
..oh, there's no way
this is a winning dish.
474
00:23:12,800 --> 00:23:17,080
It's amazing to me
that I am back here in this space.
475
00:23:18,200 --> 00:23:21,080
Being so unsure as to whether or not
that was a good decision
476
00:23:21,080 --> 00:23:23,480
or a ridiculous decision,
477
00:23:23,480 --> 00:23:26,560
whether I'm going to sink or swim.
478
00:23:33,600 --> 00:23:36,120
It's excruciating.
479
00:23:42,400 --> 00:23:44,480
Anchovies.
480
00:23:44,480 --> 00:23:46,720
I forgot my anchovies.
(LAUGHTER)
481
00:23:46,720 --> 00:23:47,720
Good on you, Chris!
482
00:23:47,720 --> 00:23:50,360
I'm feeling pretty...
483
00:23:50,360 --> 00:23:51,400
..pretty rushed at the moment.
484
00:23:51,400 --> 00:23:54,560
Just trying to... I'm still
trying to think about my dish.
485
00:23:54,560 --> 00:23:56,880
I've got a rough idea
of what I want to do.
486
00:23:56,880 --> 00:23:59,080
I'm thinking I'm doing a pasta.
487
00:23:59,080 --> 00:24:00,480
Some kind of oil-based pasta.
488
00:24:00,480 --> 00:24:02,720
It's gonna be tricky,
but I've got time.
489
00:24:02,720 --> 00:24:04,240
Fettuccine or linguine.
490
00:24:04,240 --> 00:24:06,760
I think it's the only way
that I can make anchovies
491
00:24:06,760 --> 00:24:08,320
and saffron work together.
492
00:24:08,320 --> 00:24:09,480
OK, baby, you can rest.
493
00:24:09,480 --> 00:24:11,560
You got it, mate, you got it.
You got it.
494
00:24:11,560 --> 00:24:15,880
What else I'm gonna do with it,
I have no bloody clue.
495
00:24:15,880 --> 00:24:17,320
Chris.
496
00:24:17,320 --> 00:24:18,760
How are you, mate?
497
00:24:18,760 --> 00:24:20,480
I'm good, I'm good.
What are you making, mate?
498
00:24:20,480 --> 00:24:26,320
So I'm making a pasta linguine
in saffron and anchovy oil.
499
00:24:27,400 --> 00:24:31,240
Linguine, saffron and anchovy...oil?
Oil. Yep.
500
00:24:31,240 --> 00:24:32,240
OK.
501
00:24:32,240 --> 00:24:35,880
And I'll use the leeks as a garnish.
502
00:24:35,880 --> 00:24:37,880
I'll deep-fry that
and have crispy leeks on top.
503
00:24:40,760 --> 00:24:43,560
This might be sort of like
a butchering of Italian cuisine.
504
00:24:43,560 --> 00:24:45,240
I'm just going,
what is going on here?
505
00:24:45,240 --> 00:24:49,240
So you're cooking the pasta,
then you're tossing leeks...
506
00:24:49,240 --> 00:24:50,240
Yeah.
507
00:24:50,240 --> 00:24:51,960
Are you tossing
or sprinkling it over all...?
508
00:24:51,960 --> 00:24:53,840
Talk to me.
Yeah. I'll sprinkle it over.
509
00:24:53,840 --> 00:24:55,080
OK.
510
00:24:55,080 --> 00:24:56,400
Just another element.
511
00:24:56,400 --> 00:24:59,400
Just make sure you have a clear idea
what the finished dish is gonna be.
Yep.
512
00:24:59,400 --> 00:25:01,160
Good luck, mate.
Thanks.
513
00:25:01,160 --> 00:25:02,440
OK. What do I need?
514
00:25:03,520 --> 00:25:05,080
Uh...
515
00:25:05,080 --> 00:25:09,280
The judges might be a little bit
confused about what I'm doing.
516
00:25:09,280 --> 00:25:12,280
I don't know much
about these ingredients.
517
00:25:12,280 --> 00:25:14,360
I have some understanding.
518
00:25:14,360 --> 00:25:15,680
Oop!
519
00:25:15,680 --> 00:25:20,160
But I still don't know how all these
flavours are gonna be put together
520
00:25:20,160 --> 00:25:24,840
and whether just deep-frying leeks
is gonna be enough.
521
00:25:24,840 --> 00:25:27,280
If I don't get it right,
then I don't win immunity.
522
00:25:32,280 --> 00:25:34,120
I think I'm in trouble.
523
00:25:45,960 --> 00:25:48,080
20 minutes to go!
524
00:25:48,080 --> 00:25:50,560
Look at Julie!
(CHEERING, APPLAUSE)
525
00:25:50,560 --> 00:25:53,200
Come on! Go, Chris!
526
00:25:54,960 --> 00:25:57,840
Look at it go. (LAUGHS)
527
00:25:57,840 --> 00:26:01,880
I'm really keen to see
how Harry's dough comes out.
528
00:26:01,880 --> 00:26:05,320
MICHAEL: Yeah, it's going to be,
like, down to the wire.
529
00:26:05,320 --> 00:26:07,760
HARRY: My dough's in the oven,
and the thing I need to work on now
530
00:26:07,760 --> 00:26:10,200
is the leek filling
for my gnocco fritto.
531
00:26:10,200 --> 00:26:12,600
I've done the leeks
with a little bit of garlic.
532
00:26:12,600 --> 00:26:15,360
I've got some ricotta,
some pecorino and some parmesan.
533
00:26:15,360 --> 00:26:17,720
MATT: Are you going to pipe it?
It needs to be blitzed.
534
00:26:17,720 --> 00:26:18,920
Also a lemon.
535
00:26:18,920 --> 00:26:23,080
So I'm hoping that those things
together will just...be singing.
536
00:26:25,000 --> 00:26:27,960
Harry, is it safe to come over here?
(LAUGHS) Yeah, it is.
537
00:26:29,040 --> 00:26:31,120
I picked the wrong bowl,
but it's alright. It's working.
538
00:26:31,120 --> 00:26:33,200
What's the go? Are you
doing the dough or...?
Yeah, yeah.
539
00:26:33,200 --> 00:26:34,280
Yeah?
It's in there. Exactly.
540
00:26:34,280 --> 00:26:35,320
It's happening?
Yeah.
541
00:26:35,320 --> 00:26:37,680
I might have just got
a little bit on your shirt.
You're kidding!
542
00:26:37,680 --> 00:26:39,040
Are you joking?
Just a little bit.
543
00:26:39,040 --> 00:26:40,520
Just a small bit.
Oh, no...!
544
00:26:40,520 --> 00:26:42,280
(LAUGHS) Just a wee bit.
It's alright.
545
00:26:42,280 --> 00:26:44,520
Points deducted already.
No, I'm only kidding.
546
00:26:44,520 --> 00:26:46,720
Um, so, your dough...
The dough looks alright.
547
00:26:46,720 --> 00:26:47,800
That's good.
548
00:26:47,800 --> 00:26:49,320
I'm going to take it out
in a couple of minutes
549
00:26:49,320 --> 00:26:50,920
and just fry a bit off
and see how it tastes.
550
00:26:50,920 --> 00:26:52,640
Righto. Good luck.
Thank you.
551
00:26:53,680 --> 00:26:56,720
I don't have a lot of time
to prove the dough,
552
00:26:56,720 --> 00:26:59,480
so I'm taking a bit of a risk
making this dish.
553
00:26:59,480 --> 00:27:01,120
But that's why I'm here -
554
00:27:01,120 --> 00:27:04,120
to show everybody that I can
create amazing food.
555
00:27:04,120 --> 00:27:05,560
MAN: Go on, Mon.
556
00:27:06,640 --> 00:27:09,520
MONTANA: today I'm cooking
leek and potato croquettes
557
00:27:09,520 --> 00:27:12,640
with a saffron aioli and a gremolata.
558
00:27:12,640 --> 00:27:14,800
BILLIE: That's a nice,
healthy amount of butter.
559
00:27:14,800 --> 00:27:16,840
So, I'm sauteing the leeks
in a lot of butter
560
00:27:16,840 --> 00:27:18,760
to make them
nice and rich and creamy,
561
00:27:18,760 --> 00:27:22,120
and then putting that through
some mashed potato,
562
00:27:22,120 --> 00:27:24,800
and that's going to form
the body of the croquette.
563
00:27:24,800 --> 00:27:27,640
I've given it a taste.
It needs a little bit of work.
564
00:27:29,240 --> 00:27:31,560
Um, some cheese of some sort,
565
00:27:31,560 --> 00:27:34,480
just to sort of amp
the croquettes up a little bit.
566
00:27:34,480 --> 00:27:35,680
(CHUCKLES)
567
00:27:38,160 --> 00:27:40,040
WOMAN: Montana,
what type of cheese is it?
568
00:27:40,040 --> 00:27:41,360
Manchego.
Yum.
569
00:27:42,880 --> 00:27:45,480
MAN: That's it, mate. Nice, precise
cuts, mate. Nice, precise cuts.
570
00:27:45,480 --> 00:27:47,240
HARRY: (MUFFLED) It's good.
571
00:27:47,240 --> 00:27:48,520
Oh!
572
00:27:49,680 --> 00:27:51,840
ANDY: Julie!
(GASPS, WHIMPERS)
573
00:27:51,840 --> 00:27:53,720
(LAUGHTER)
574
00:27:53,720 --> 00:27:55,080
(LAUGHS)
575
00:27:55,080 --> 00:27:58,120
Sorry.
Surely I'm not that scary!
576
00:27:58,120 --> 00:28:00,360
I'm here to help, I promise.
577
00:28:00,360 --> 00:28:01,760
I'm in the zone.
578
00:28:01,760 --> 00:28:03,160
Looks pretty controlled over here.
579
00:28:03,160 --> 00:28:04,720
Yeah, it's just this.
Yeah, right.
580
00:28:04,720 --> 00:28:06,440
It's just, I cannot...
(MIMICS EXPLOSION)
581
00:28:06,440 --> 00:28:08,200
..do that any faster
than I'm doing it.
582
00:28:08,200 --> 00:28:09,480
So all we're waiting to do
583
00:28:09,480 --> 00:28:12,200
is basically for all of
the liquid to kind of evaporate.
584
00:28:12,200 --> 00:28:14,080
That's going to cook your rice.
The rice to cook, yeah.
585
00:28:14,080 --> 00:28:15,520
So, your fryer...
586
00:28:15,520 --> 00:28:17,240
I'm going to make an anchovy bread.
587
00:28:17,240 --> 00:28:18,880
Oh, nice. Over the top?
588
00:28:18,880 --> 00:28:19,880
Yeah.
589
00:28:19,880 --> 00:28:22,400
We have to use the deep fryer.
590
00:28:23,600 --> 00:28:24,800
OK.
591
00:28:24,800 --> 00:28:29,520
So I want to make this fried bread,
anchovy, crunchy element.
592
00:28:29,520 --> 00:28:33,760
So, ordinarily, you wouldn't put
fried breadcrumbs on top of a paella
593
00:28:33,760 --> 00:28:36,480
but I know that this
is going to be really crunchy,
594
00:28:36,480 --> 00:28:38,560
it's going to be
really salty and savoury.
595
00:28:38,560 --> 00:28:40,120
It's going to hit the brief.
596
00:28:42,480 --> 00:28:43,920
Chhh.
Chhh.
597
00:28:43,920 --> 00:28:45,840
Lots of 'chhh'.
Chhh.
598
00:28:47,040 --> 00:28:49,280
I put in some cubed ciabatta bread,
599
00:28:49,280 --> 00:28:52,520
which I know crisps up
really, really nicely.
600
00:28:52,520 --> 00:28:54,280
In love with Julie's
deep-fried bread.
601
00:28:54,280 --> 00:28:55,560
Like, that's a rock star.
602
00:28:55,560 --> 00:28:57,880
Like, she just knows deep-frying
bread will be delicious.
603
00:28:57,880 --> 00:29:01,480
And then, in a pot, I put
half of my little tin of anchovies,
604
00:29:01,480 --> 00:29:03,840
and they kind of melt on the heat.
605
00:29:03,840 --> 00:29:07,440
Then the other half
of the anchovies, I just chop,
606
00:29:07,440 --> 00:29:10,920
and I zest a lemon into that
and toss it all together
607
00:29:10,920 --> 00:29:12,160
and taste it.
608
00:29:13,800 --> 00:29:15,840
And it's really yummy.
609
00:29:15,840 --> 00:29:17,840
It's a bit of a showstopper, that.
610
00:29:17,840 --> 00:29:19,160
Thank you. (CHUCKLES)
611
00:29:21,440 --> 00:29:24,760
I've got my pasta dough
basically ready to go.
612
00:29:24,760 --> 00:29:27,480
How's the dough looking?
It feels good.
613
00:29:27,480 --> 00:29:29,560
Uh, pasta attachment.
614
00:29:29,560 --> 00:29:32,120
I start getting ready
to cut my pasta
615
00:29:32,120 --> 00:29:34,280
and I'm looking
for a linguini cutter.
616
00:29:34,280 --> 00:29:35,920
Uh, fettuccine, fettuccine...
617
00:29:37,000 --> 00:29:38,520
All I can see is fettuccine,
618
00:29:38,520 --> 00:29:40,520
which is probably
a little bit too thick
619
00:29:40,520 --> 00:29:42,480
in terms of what I'm thinking
at the moment.
620
00:29:44,720 --> 00:29:46,120
I'll change it.
621
00:29:46,120 --> 00:29:48,640
I pivot, and I decide
to make spaghetti.
622
00:29:51,080 --> 00:29:54,000
I usually do, like,
a fettuccine or a linguine,
623
00:29:54,000 --> 00:29:56,520
but doesn't really matter.
624
00:29:56,520 --> 00:29:59,560
It won't affect the taste
of my dish.
625
00:30:05,080 --> 00:30:06,240
How's it looking, Haz?
626
00:30:06,240 --> 00:30:10,680
HARRY: I'm checking on the dough
to see how it has proofed in the oven
627
00:30:10,680 --> 00:30:12,360
and it's doubled.
628
00:30:12,360 --> 00:30:13,640
Good.
629
00:30:13,640 --> 00:30:17,120
It's not super elastic, but,
like, it's definitely doubled.
630
00:30:18,240 --> 00:30:19,520
I'm going to roll the dough out
631
00:30:19,520 --> 00:30:21,280
to make sure that it's
all the same thickness.
632
00:30:21,280 --> 00:30:24,120
It can't be too thick, or the dough
won't cook the whole way through,
633
00:30:24,120 --> 00:30:25,280
and it can't be too thin,
634
00:30:25,280 --> 00:30:27,360
'cause then the dough won't hold
the filling afterwards.
635
00:30:28,760 --> 00:30:31,160
I can't believe the dough rose.
636
00:30:31,160 --> 00:30:33,880
As I'm rolling the dough out,
it looks gorgeous.
637
00:30:33,880 --> 00:30:36,080
It's beautiful and silky.
638
00:30:36,080 --> 00:30:38,560
But I need to get a piece
of that dough in the deep fryer
639
00:30:38,560 --> 00:30:40,240
to know that it's going to puff up,
640
00:30:40,240 --> 00:30:41,880
because if it doesn't puff up,
641
00:30:41,880 --> 00:30:43,880
then I'm screwed.
642
00:30:43,880 --> 00:30:46,960
Julie's the only Favourite
that is cooking today.
643
00:30:46,960 --> 00:30:48,120
ANDY: Yeah.
644
00:30:48,120 --> 00:30:51,080
There's this story of the socarrat -
maybe it's not traditional.
645
00:30:51,080 --> 00:30:52,080
Yeah.
646
00:30:52,080 --> 00:30:54,640
I think that might be something that
might, you know, make or break that.
647
00:30:54,640 --> 00:30:56,480
Yeah, I agree. I agree.
MELISSA: Yeah.
648
00:30:56,480 --> 00:30:58,240
Then we've got Montana. So...
Yeah.
649
00:30:58,240 --> 00:31:01,600
If she can execute
a perfect croquette,
650
00:31:01,600 --> 00:31:03,920
she could just slide on in
to win this.
Yeah.
651
00:31:03,920 --> 00:31:05,560
Can she bring it all together?
652
00:31:05,560 --> 00:31:08,040
I'm not sure Chris
is going to make it.
653
00:31:08,040 --> 00:31:10,160
He's struggling with this
combination...
654
00:31:10,160 --> 00:31:11,600
Yes. Yeah.
..with his style of food?
655
00:31:11,600 --> 00:31:13,000
So I'm not sure
what will happen there.
656
00:31:13,000 --> 00:31:14,000
Mm-hm.
657
00:31:15,600 --> 00:31:18,560
I just had a little look
at Harry's dough there.
658
00:31:18,560 --> 00:31:20,760
I just have a little feel of that.
659
00:31:20,760 --> 00:31:22,040
It's hot.
Yeah, right.
660
00:31:22,040 --> 00:31:23,120
Like, it's HOT.
661
00:31:23,120 --> 00:31:26,880
So, super, super fast, quick prove.
662
00:31:26,880 --> 00:31:30,720
Why not just do something you know
100% you've got enough time for,
663
00:31:30,720 --> 00:31:31,840
you know?
664
00:31:31,840 --> 00:31:34,000
HARRY: As I'm cutting
all of the gnocco fritto up,
665
00:31:34,000 --> 00:31:36,480
I've managed to make sure
that they're all the same size
666
00:31:36,480 --> 00:31:39,960
and hopefully - hopefully - it will
puff just like they're supposed to.
667
00:31:39,960 --> 00:31:41,120
MAN: You can do it, Harry!
668
00:31:41,120 --> 00:31:43,680
It's time to chuck a little bit
in the fryer and see if it puffs up.
669
00:31:43,680 --> 00:31:45,240
Absolutely freaking out.
670
00:31:49,200 --> 00:31:50,680
Puff, puff, puff, puff, puff...
671
00:31:50,680 --> 00:31:52,720
Scary, scary, scary, scary.
672
00:31:52,720 --> 00:31:54,440
Please puff.
WOMAN: Is it puffing up?
673
00:31:55,760 --> 00:31:58,360
If that dough doesn't work,
that's it.
674
00:31:58,360 --> 00:31:59,960
Game over. I don't have a dish.
675
00:32:16,440 --> 00:32:18,680
Just absolutely...
absolutely freaking out.
676
00:32:21,400 --> 00:32:22,480
MAN: Puff!
677
00:32:22,480 --> 00:32:24,920
I really don't know
if that dough is going to work.
678
00:32:24,920 --> 00:32:27,880
Hopefully, it was puff up
in the deep fryer,
679
00:32:27,880 --> 00:32:30,120
but if it doesn't,
I won't have a dish.
680
00:32:30,120 --> 00:32:32,160
I'll just have cream on a plate.
681
00:32:32,160 --> 00:32:34,320
Puff, puff, puff, puff, puff.
Please puff.
682
00:32:34,320 --> 00:32:36,560
WOMAN: Is it puffing up?
MAN: Fingers crossed.
683
00:32:36,560 --> 00:32:38,680
Puff! PUFF!
(CHEERING)
684
00:32:38,680 --> 00:32:40,840
Well done.
The gantry's screaming.
685
00:32:40,840 --> 00:32:42,520
I'm jumping around.
686
00:32:42,520 --> 00:32:44,760
I'm so, so, so stoked.
687
00:32:44,760 --> 00:32:47,120
Ohh! (LAUGHS) Yes!
688
00:32:47,120 --> 00:32:50,880
There's so much relief that
that gnocco fritto has popped up.
689
00:32:50,880 --> 00:32:52,800
Five minutes, guys! Five minutes!
690
00:32:52,800 --> 00:32:55,320
(SPECTATORS SHOUT ENCOURAGEMENT)
691
00:32:59,560 --> 00:33:02,040
MONTANA: While the croquettes
are into the fryer,
692
00:33:02,040 --> 00:33:03,920
I'm working on my gremolata.
693
00:33:03,920 --> 00:33:05,000
Jules, can I steal some parsley?
694
00:33:05,000 --> 00:33:06,440
About half of it -
is that alright for you?
695
00:33:06,440 --> 00:33:07,440
That's more than enough.
696
00:33:07,440 --> 00:33:09,080
Thank you, my love.
Thank you, darlin'.
697
00:33:09,080 --> 00:33:11,640
A gremolata is basically
a green sauce
698
00:33:11,640 --> 00:33:13,400
with some really fresh ingredients.
699
00:33:13,400 --> 00:33:16,520
It's got a whole bunch of parsley,
lemon zest, some garlic,
700
00:33:16,520 --> 00:33:19,560
and I've added those
all-important anchovies.
701
00:33:19,560 --> 00:33:20,760
It's all going in.
702
00:33:20,760 --> 00:33:24,280
Mon, don't forget, Jock and Andy
love anchovies, so don't be stingy.
703
00:33:24,280 --> 00:33:25,320
WOMAN: Yeah, load 'em up.
704
00:33:25,320 --> 00:33:27,520
I want this to be really fresh,
vibrant and light
705
00:33:27,520 --> 00:33:30,280
to sort of counteract
the other components of the dish.
706
00:33:33,440 --> 00:33:36,120
Is this the herb anchovy guy?
Yep.
707
00:33:39,120 --> 00:33:41,680
Is there any anchovies in that?
Yeah.
708
00:33:41,680 --> 00:33:43,120
Are you sure?
There's a whole tin.
709
00:33:43,120 --> 00:33:45,360
Mm-hm?
Do I need more?
710
00:33:45,360 --> 00:33:48,480
I might ask you that again -
is there any anchovies in there?
711
00:33:48,480 --> 00:33:50,800
There's a whole tin.
Mm.
712
00:33:50,800 --> 00:33:52,880
Don't make me ask a third time.
713
00:33:52,880 --> 00:33:54,720
Is there any anchovies in there?
714
00:33:54,720 --> 00:33:56,440
Yes!
OK.
715
00:33:57,440 --> 00:33:58,960
That's it.
716
00:34:02,120 --> 00:34:04,200
Jock knows
there's anchovies in there.
717
00:34:04,200 --> 00:34:06,520
He can see it, I've told him
that they're in there.
718
00:34:06,520 --> 00:34:08,560
But he keeps asking me, and I just...
719
00:34:08,560 --> 00:34:10,160
..I don't know what to think.
720
00:34:11,680 --> 00:34:14,000
What do you taste first?
Lemon.
721
00:34:14,000 --> 00:34:15,080
Then?
Parsley.
722
00:34:15,080 --> 00:34:16,640
Then?
Not anchovies.
723
00:34:16,640 --> 00:34:18,080
Hmm. Interesting.
724
00:34:18,080 --> 00:34:20,080
I've finally figured out
what he's getting at -
725
00:34:20,080 --> 00:34:21,920
he can't taste the anchovies
in the gremolata.
726
00:34:21,920 --> 00:34:23,160
Off I go.
727
00:34:23,160 --> 00:34:26,160
All I know is I need to run
to that pantry, get more anchovies
728
00:34:26,160 --> 00:34:28,800
and finish this dish
as best as I can.
729
00:34:30,040 --> 00:34:31,480
CHRIS: I feel like, with my pasta,
730
00:34:31,480 --> 00:34:34,720
I need to add a little bit
more excitement to every bite.
731
00:34:36,160 --> 00:34:37,520
It's kind of boring.
732
00:34:37,520 --> 00:34:40,880
I'm going to have the crunchy
element of the deep-fried leeks,
733
00:34:40,880 --> 00:34:42,400
but it might not be enough,
734
00:34:42,400 --> 00:34:44,120
so I want to add
another element to it
735
00:34:44,120 --> 00:34:47,200
just to make it a little bit
more balanced in terms of texture.
736
00:34:47,200 --> 00:34:48,800
Start pulling your dish together.
737
00:34:48,800 --> 00:34:50,440
You've only got three minutes to go.
738
00:34:50,440 --> 00:34:52,120
Come on!
ANDY: Come on, guys! Three minutes!
739
00:34:53,120 --> 00:34:54,640
I have to run back to the pantry.
740
00:34:54,640 --> 00:34:56,400
Run, Chris! Run!
Come on, Chris!
741
00:34:56,400 --> 00:34:57,960
Go, go, go!
Let's go, Chris! Come on, Chris!
742
00:34:57,960 --> 00:34:59,960
Sometimes when I make
mac and cheese,
743
00:34:59,960 --> 00:35:02,240
I like to put
panko breadcrumbs on top
744
00:35:02,240 --> 00:35:03,560
just to add another crispy element.
745
00:35:03,560 --> 00:35:05,080
I think it's going to work
with this case.
746
00:35:05,080 --> 00:35:06,600
Look at this guy! (LAUGHS)
747
00:35:06,600 --> 00:35:09,640
(ALL SHOUT ENCOURAGEMENT)
748
00:35:15,880 --> 00:35:18,880
Chris is adding a textural element,
pangrattato,
749
00:35:18,880 --> 00:35:21,560
which will be panko breadcrumbs.
750
00:35:21,560 --> 00:35:25,200
But pangrattato is usually
something more substantial,
751
00:35:25,200 --> 00:35:26,840
like pieces of bread.
752
00:35:26,840 --> 00:35:30,520
So there is a bit of a risk
that the panko might get lost.
753
00:35:30,520 --> 00:35:32,440
I'm up against
some really good cooks up here,
754
00:35:32,440 --> 00:35:36,080
so I need to add in as much flavour
and texture as I can.
755
00:35:37,240 --> 00:35:38,960
Oh, they're beautiful, Harry.
756
00:35:40,160 --> 00:35:41,920
More anchovies, Mon?
757
00:35:41,920 --> 00:35:43,000
More anchovies.
758
00:35:43,000 --> 00:35:44,600
Put the whole 10 in.
759
00:35:44,600 --> 00:35:46,240
Go, Chris.
760
00:35:46,240 --> 00:35:48,200
I need to get a plate.
I need to start plating up.
761
00:36:07,000 --> 00:36:08,760
JULIE: There's this moment...
762
00:36:09,840 --> 00:36:13,160
..where it feels like
the roof opens up
763
00:36:13,160 --> 00:36:17,840
and sunshine streams in
and angels start singing,
764
00:36:17,840 --> 00:36:20,640
because I'm looking at my pan...
765
00:36:20,640 --> 00:36:22,840
I think I've got it.
I think I've got it.
766
00:36:22,840 --> 00:36:24,920
..and that rice looks cooked.
767
00:36:24,920 --> 00:36:26,160
I think I'm going to make it.
768
00:36:26,160 --> 00:36:28,640
I think the rice is nearly there.
769
00:36:28,640 --> 00:36:30,200
I think I'm going to make this.
770
00:36:32,240 --> 00:36:34,040
I do have a little sneaky peek
at the bottom
771
00:36:34,040 --> 00:36:37,160
to see if there's anything
kind of sticking down there,
772
00:36:37,160 --> 00:36:40,960
and it feels like
I might have that nice burnt bottom.
773
00:36:40,960 --> 00:36:43,160
Jules, if you win,
can you cook us that?
774
00:36:43,160 --> 00:36:44,360
Tonight, please?
775
00:36:44,360 --> 00:36:47,240
Also, if you don't, though,
is also OK.
776
00:36:47,240 --> 00:36:50,160
Immunity is decided in one minute!
777
00:36:50,160 --> 00:36:52,120
(CHEERING)
778
00:36:53,440 --> 00:36:54,920
Yeah, Mon.
779
00:36:54,920 --> 00:36:57,000
Go, Harry!
780
00:36:58,480 --> 00:37:00,000
Oh, chopsticks.
781
00:37:00,000 --> 00:37:01,600
Yes, Chris.
Go, Chris.
782
00:37:01,600 --> 00:37:02,680
You got leek.
783
00:37:07,240 --> 00:37:08,440
JULIE: In my paella,
784
00:37:08,440 --> 00:37:10,880
so the prawns get nestled
back in among the rice
785
00:37:10,880 --> 00:37:12,560
as soon as the heat turns off,
786
00:37:12,560 --> 00:37:14,360
and then it's just time to garnish
787
00:37:14,360 --> 00:37:19,920
with some freshly shredded leeks,
some parsley, some lemon wedges.
788
00:37:19,920 --> 00:37:23,160
And I top it all off
with that anchovy crumb.
789
00:37:23,160 --> 00:37:24,680
Don't be nervous.
790
00:37:24,680 --> 00:37:26,080
(LAUGHS)
791
00:37:26,080 --> 00:37:29,880
It's like saying don't be...51.
792
00:37:29,880 --> 00:37:31,480
Start plating up, girls.
793
00:37:31,480 --> 00:37:32,600
Let's go.
Yeah, Mon.
794
00:37:33,960 --> 00:37:36,000
Here it is. Gantry, give us a hand.
795
00:37:36,000 --> 00:37:37,000
10...
796
00:37:37,000 --> 00:37:41,720
GANTRY: 9, 8, 7, 6, 5,
797
00:37:41,720 --> 00:37:45,160
4, 3, 2, 1.
798
00:37:45,160 --> 00:37:47,760
(CHEERING AND APPLAUSE)
799
00:37:51,760 --> 00:37:52,760
Jump.
800
00:37:56,720 --> 00:37:58,800
Oh, my God.
Thank you for the parsley.
801
00:37:59,920 --> 00:38:02,560
JULIE: I guess my biggest doubt
coming back
802
00:38:02,560 --> 00:38:04,720
has been whether or not
803
00:38:04,720 --> 00:38:07,200
I should have walked back
into this kitchen,
804
00:38:07,200 --> 00:38:10,560
expose myself
to this level of competition,
805
00:38:10,560 --> 00:38:12,240
this level of stress,
806
00:38:12,240 --> 00:38:15,920
and revealed myself in front
of all these other amazing cooks.
807
00:38:17,120 --> 00:38:21,080
(BREATHES HEAVILY)
808
00:38:21,080 --> 00:38:23,480
It's just an anxious thing to do,
809
00:38:23,480 --> 00:38:26,640
to put your food down
to literally be judged.
810
00:38:28,160 --> 00:38:29,360
Ooh.
811
00:38:36,000 --> 00:38:41,600
ANNOUNCER: Enjoy another taste
812
00:38:52,640 --> 00:38:54,360
Well, you four started out the day
813
00:38:54,360 --> 00:38:56,720
with a pretty friendly combination,
we think -
814
00:38:56,720 --> 00:39:00,360
leaks, anchovies, saffron
and a deep fryer.
815
00:39:00,360 --> 00:39:02,000
Let's see what you did,
816
00:39:02,000 --> 00:39:04,920
and who's going to win immunity
from Sunday night's elimination.
817
00:39:06,800 --> 00:39:08,320
First up, Harry.
818
00:39:08,320 --> 00:39:09,960
(CHEERING, APPLAUSE)
WOMAN: Go, Harry!
819
00:39:15,000 --> 00:39:16,600
Here we go.
820
00:39:18,000 --> 00:39:19,640
Harry, what did you make?
821
00:39:19,640 --> 00:39:21,680
So I made some gnocco fritto.
822
00:39:21,680 --> 00:39:26,200
They have leek, ricotta
and parmesan cream inside,
823
00:39:26,200 --> 00:39:30,200
and on top is the anchovy
with some parmesan.
824
00:39:30,200 --> 00:39:33,200
I just wanted to do something
super fun and super tasty
825
00:39:33,200 --> 00:39:35,840
and something that I would want
to eat, and I'm stoked with it.
826
00:39:35,840 --> 00:39:37,720
I think they're so, so tasty.
827
00:39:37,720 --> 00:39:39,000
So, I hope you do too.
828
00:39:41,320 --> 00:39:42,400
Let's go.
829
00:40:00,600 --> 00:40:03,040
Harry, definitely tasty.
830
00:40:04,120 --> 00:40:07,160
To watch you do that
in just 75 minutes...
831
00:40:07,160 --> 00:40:08,680
It's a real success.
832
00:40:08,680 --> 00:40:12,760
You proved the dough really hard,
then you rolled it out quite thin,
833
00:40:12,760 --> 00:40:16,240
and I think Jock especially thought,
"That's going to be a disaster."
834
00:40:17,360 --> 00:40:20,800
But it's...it's crispy, it's light,
it's airy.
835
00:40:21,840 --> 00:40:24,360
I'm actually really surprised
in the saffron, you know?
836
00:40:24,360 --> 00:40:25,600
Because it does come through.
837
00:40:25,600 --> 00:40:28,400
Should be really proud of yourself.
838
00:40:28,400 --> 00:40:29,760
A delicious savoury snack.
839
00:40:29,760 --> 00:40:33,320
And if I started a meal like that,
I'd be pretty happy.
840
00:40:33,320 --> 00:40:35,320
Beautiful, pillowy piece
of goodness.
841
00:40:35,320 --> 00:40:38,200
Beautifully fried. So, nice work.
842
00:40:38,200 --> 00:40:40,080
Thank you.
843
00:40:40,080 --> 00:40:41,840
Well made, well executed.
844
00:40:41,840 --> 00:40:44,120
Because you proved the dough
so fast,
845
00:40:44,120 --> 00:40:47,800
it's good that you did a really
tight dough in the first place.
846
00:40:47,800 --> 00:40:49,360
Well done, now.
Thanks so much.
847
00:40:49,360 --> 00:40:51,120
(CHEERING, APPLAUSE)
848
00:40:56,920 --> 00:40:58,880
Let's go, Montana.
849
00:40:58,880 --> 00:41:02,760
(CHEERING, APPLAUSE)
850
00:41:02,760 --> 00:41:05,720
MONTANA: I'm feeling nervous
taking my dish up to the judges.
851
00:41:05,720 --> 00:41:08,280
The curveball today definitely
wasn't what was under my cloche
852
00:41:08,280 --> 00:41:09,280
with that deep fryer.
853
00:41:09,280 --> 00:41:10,440
It was those anchovies.
854
00:41:10,440 --> 00:41:14,640
So I'm just hoping that I nail the
elements and the flavours together,
855
00:41:14,640 --> 00:41:16,440
and that's enough for the judges.
856
00:41:16,440 --> 00:41:18,720
Alright. What's the dish?
857
00:41:18,720 --> 00:41:24,080
A leek and manchego croquette,
a saffron mayo and a gremolata.
858
00:41:25,800 --> 00:41:27,480
Cool.
Yeah.
859
00:41:29,880 --> 00:41:32,200
Ooh, a whole anchovy!
860
00:41:32,200 --> 00:41:34,480
(LAUGHS)
How good.
861
00:41:34,480 --> 00:41:37,000
(LAUGHTER)
You get a whole one?
862
00:41:37,000 --> 00:41:38,720
Yeah... Yeah.
Yeah. I got half a one.
863
00:41:38,720 --> 00:41:39,800
Good.
864
00:41:50,720 --> 00:41:52,000
Montana.
865
00:41:53,120 --> 00:41:56,440
There's a lovely crunch
on the outside of your croquettes.
866
00:41:56,440 --> 00:41:59,560
The flavour of the manchego
and the sweetness of the leek,
867
00:41:59,560 --> 00:42:01,240
it's really beautifully suspended
868
00:42:01,240 --> 00:42:03,800
within that nice pillowy,
potatoey filling.
869
00:42:04,960 --> 00:42:08,720
But these side hustles
have so much flavour,
870
00:42:08,720 --> 00:42:11,640
and it's just slightly
disproportionate today.
871
00:42:13,440 --> 00:42:15,280
The balance is a bit out.
872
00:42:15,280 --> 00:42:17,120
With those two things together,
it's like,
873
00:42:17,120 --> 00:42:19,120
"Oh, man, there's a lot going on,"
874
00:42:19,120 --> 00:42:20,600
and it takes a lot
for me to say that.
875
00:42:20,600 --> 00:42:21,720
Yeah.
876
00:42:21,720 --> 00:42:24,200
I would have loved to have seen it
be anchovy first,
877
00:42:24,200 --> 00:42:26,120
then parsley, then lemon.
878
00:42:27,800 --> 00:42:30,040
You just need to think about
how everything goes together.
879
00:42:30,040 --> 00:42:31,040
That's all.
880
00:42:32,680 --> 00:42:35,200
Montana, I would be looking at that
and going,
881
00:42:35,200 --> 00:42:36,880
"How can I make this better?"
882
00:42:37,840 --> 00:42:41,400
If you have that mentality
every time you cook,
883
00:42:41,400 --> 00:42:45,520
that can be sensational with every
single ingredient you've got on now,
884
00:42:45,520 --> 00:42:48,160
just put together
slightly differently.
885
00:42:48,160 --> 00:42:50,560
Thanks.
Thanks, Montana.
886
00:42:50,560 --> 00:42:54,360
(CHEERING, APPLAUSE)
887
00:42:56,400 --> 00:42:57,800
Next up, it's Chris.
888
00:42:57,800 --> 00:43:00,120
(CHEERING, APPLAUSE)
889
00:43:11,880 --> 00:43:17,240
Today, I made for you a spaghetti
with anchovy and saffron oil
890
00:43:17,240 --> 00:43:19,000
with a pangrattato.
891
00:43:20,560 --> 00:43:23,000
OK. How...
How is your spaghetti game?
892
00:43:23,000 --> 00:43:25,040
I think my spaghetti game
is pretty good.
893
00:43:25,040 --> 00:43:26,680
Yeah?
894
00:43:44,520 --> 00:43:48,040
Chris, definitely more egg noodle
than pasta.
895
00:43:48,040 --> 00:43:51,080
Am I eating noodles
or am I eating a pasta dish?
896
00:43:51,080 --> 00:43:54,920
And then it's just
the wrong texture of breadcrumb.
897
00:43:54,920 --> 00:43:56,920
Yeah.
898
00:43:56,920 --> 00:44:02,120
Pangrattato needs to have
some kind of crunch and crispiness,
899
00:44:02,120 --> 00:44:05,440
whereas panko, as you know,
just, like, disappears.
900
00:44:06,760 --> 00:44:08,000
Thanks, Jock.
901
00:44:09,240 --> 00:44:11,560
I think that there was
a little bit of hesitance
902
00:44:11,560 --> 00:44:14,640
in thinking about how you would
pull these things together,
903
00:44:14,640 --> 00:44:18,120
and it shows in the composition
and the balance of flavour there.
904
00:44:18,120 --> 00:44:20,800
I'm glad that you decided
to rethink the panko
905
00:44:20,800 --> 00:44:22,680
and add the flavours to it,
906
00:44:22,680 --> 00:44:24,800
because the flavour
of the chili and the lemon,
907
00:44:24,800 --> 00:44:26,600
that definitely does help.
908
00:44:28,000 --> 00:44:29,800
This is not your best work so far.
909
00:44:31,000 --> 00:44:33,200
Mate, I just want you
to look up there.
910
00:44:35,440 --> 00:44:38,680
Because the best thing
about what we've done this year,
911
00:44:38,680 --> 00:44:40,480
being Fans versus Favourites,
912
00:44:40,480 --> 00:44:42,480
is you've got experts up there,
you know?
913
00:44:42,480 --> 00:44:46,480
And it could be even a fan
that is an expert in this dish.
914
00:44:47,960 --> 00:44:49,800
I think that you need to study up
915
00:44:49,800 --> 00:44:52,320
and you need to make these guys
your best friend
916
00:44:52,320 --> 00:44:54,960
because there's some experts
right here.
917
00:44:54,960 --> 00:44:56,320
Yep.
918
00:44:56,320 --> 00:44:57,720
But you've got to work for it.
919
00:44:57,720 --> 00:44:58,920
I will. I'll do that.
920
00:44:58,920 --> 00:45:00,360
Good stuff.
Well done, Chris.
921
00:45:00,360 --> 00:45:02,680
(APPLAUSE)
922
00:45:07,640 --> 00:45:10,520
Last at the testing table,
Julie Goodwin.
923
00:45:10,520 --> 00:45:12,320
(CHEERING, APPLAUSE)
924
00:45:15,760 --> 00:45:20,040
(ONLOOKERS SHOUT ENCOURAGEMENT)
925
00:45:42,520 --> 00:45:45,040
Julie, talk to me about that.
926
00:45:47,080 --> 00:45:49,040
JULIE: Today, with the ingredients
that we were given,
927
00:45:49,040 --> 00:45:52,800
I've made a paella
with prawns and chorizo and leek.
928
00:45:54,800 --> 00:46:00,600
Saffron in the broth and
an anchovy and deep-fried bread...
929
00:46:00,600 --> 00:46:02,360
..topping.
930
00:46:04,360 --> 00:46:07,480
(ALL LAUGH)
931
00:46:09,800 --> 00:46:12,640
And you're happy with it?
I am actually, yes.
932
00:46:12,640 --> 00:46:15,560
I tasted it.
I think the rice is cooked.
933
00:46:15,560 --> 00:46:18,000
I think...I think
I've got a bit of that
934
00:46:18,000 --> 00:46:20,760
little burnt bottom on there,
and, um...
935
00:46:20,760 --> 00:46:22,640
Yeah, yeah.
936
00:46:24,200 --> 00:46:25,360
(MURMURS)
Yeah.
937
00:46:25,360 --> 00:46:26,480
Yeah?
Yeah, it's there.
938
00:46:26,480 --> 00:46:27,600
It's looking good.
939
00:46:27,600 --> 00:46:29,240
Oh, beautiful.
940
00:46:29,240 --> 00:46:30,840
Alright, let's try.
941
00:47:01,520 --> 00:47:05,000
(CHEERING, APPLAUSE)
942
00:47:08,160 --> 00:47:10,000
(LAUGHS)
943
00:47:16,960 --> 00:47:19,680
Julie, the rice is perfectly cooked.
944
00:47:19,680 --> 00:47:23,560
The prawn is crunchy and creamy,
perfectly cooked.
945
00:47:23,560 --> 00:47:26,480
The chorizo is not dried out
and nasty.
946
00:47:26,480 --> 00:47:30,480
That is an absolutely
banging paella.
947
00:47:31,800 --> 00:47:33,240
So...
948
00:47:33,240 --> 00:47:35,040
..Julie, in the same way that
949
00:47:35,040 --> 00:47:38,200
I didn't believe
that a cauliflower soup
950
00:47:38,200 --> 00:47:40,120
could be as good as it was
yesterday,
951
00:47:40,120 --> 00:47:42,480
you have knocked this one
out of the park again.
952
00:47:42,480 --> 00:47:43,680
Well done.
(SIGHS)
953
00:47:43,680 --> 00:47:45,680
Thank you. Thank you.
954
00:47:45,680 --> 00:47:49,800
Julie, the hits keep on rolling.
955
00:47:51,200 --> 00:47:54,240
The challenge ingredients,
although we weren't asking you to,
956
00:47:54,240 --> 00:47:56,640
were individually pronounced,
957
00:47:56,640 --> 00:47:59,000
but there was a beautiful cohesion
about everything.
958
00:47:59,000 --> 00:48:01,320
Get a bite of that beautiful
al dente rice,
959
00:48:01,320 --> 00:48:04,120
and you...you have the hit
of the saffron through it.
960
00:48:05,240 --> 00:48:07,840
The leek, you know,
beautifully charred on the outside,
961
00:48:07,840 --> 00:48:09,400
beautifully sweet on the inside,
962
00:48:09,400 --> 00:48:11,240
and then the fried anchovy.
963
00:48:11,240 --> 00:48:13,760
My goodness, with the fried bread?
964
00:48:13,760 --> 00:48:15,000
Um... Loved it.
965
00:48:15,000 --> 00:48:16,800
Absolutely loved it.
966
00:48:16,800 --> 00:48:19,600
Thank you.
You know what the thing is?
967
00:48:19,600 --> 00:48:21,520
It's... It's the socarrat
that makes this.
968
00:48:22,880 --> 00:48:24,560
Um, because it's like...
969
00:48:24,560 --> 00:48:25,840
It's there.
It's there.
970
00:48:25,840 --> 00:48:27,720
Bucketload.
So there.
971
00:48:27,720 --> 00:48:32,720
And it's just got this beautiful,
like, caramelised sweetness about it.
972
00:48:32,720 --> 00:48:36,000
And along with the smoky chorizo,
the perfectly cooked rice,
973
00:48:36,000 --> 00:48:38,160
there are no fault.
974
00:48:38,160 --> 00:48:40,960
I'm really, really happy for you.
975
00:48:40,960 --> 00:48:42,920
Really happy.
Thanks. Thank you.
976
00:48:42,920 --> 00:48:44,440
(CHEERING, APPLAUSE)
977
00:48:54,800 --> 00:48:56,200
WOMAN: Whoo!
978
00:49:04,560 --> 00:49:08,160
Leaks, saffron, anchovies,
and a deep fry.
979
00:49:09,160 --> 00:49:11,920
Your job today was to create
a winning dish
980
00:49:11,920 --> 00:49:14,160
using those four things.
981
00:49:14,160 --> 00:49:17,400
And although it seemed
pretty straightforward,
982
00:49:17,400 --> 00:49:20,280
I reckon it threw a few of you
for a loop.
983
00:49:22,160 --> 00:49:26,480
But there was one cook here
that was not fazed.
984
00:49:26,480 --> 00:49:28,480
She put her game face on...
985
00:49:29,760 --> 00:49:31,840
..drew on her years of experience,
986
00:49:31,840 --> 00:49:37,080
and delivered a dish that was
success from saffron to socarrat.
987
00:49:38,120 --> 00:49:44,360
The winner of the first immunity of
MasterChef Fans Versus Favourites
988
00:49:44,360 --> 00:49:48,160
is the one, the only, Julie Goodwin.
989
00:49:48,160 --> 00:49:51,520
(CHEERING, APPLAUSE)
990
00:49:55,520 --> 00:49:56,840
Yeah, Jules!
Yeah!
991
00:49:56,840 --> 00:49:59,040
(LAUGHS)
(CHEERING, APPLAUSE CONTINUES)
992
00:50:01,080 --> 00:50:03,880
Julie, how does that feel?
993
00:50:03,880 --> 00:50:06,760
Unbelievable. Unbelievable.
994
00:50:06,760 --> 00:50:08,200
I... Yeah.
995
00:50:08,200 --> 00:50:09,480
(MUSIC STOPS)
996
00:50:11,920 --> 00:50:13,200
(SNIFFS)
997
00:50:13,200 --> 00:50:17,120
(GENTLE MUSIC)
998
00:50:26,440 --> 00:50:32,360
When the phone call came to do this,
I, um...I didn't know if I could.
999
00:50:35,200 --> 00:50:37,120
So I've had a really...
1000
00:50:37,120 --> 00:50:39,640
It's been a tough...
couple of tough years,
1001
00:50:39,640 --> 00:50:42,360
and, um, I didn't know
if I was able...
1002
00:50:42,360 --> 00:50:43,760
(SIGHS)
1003
00:50:43,760 --> 00:50:45,800
..to come back
into this environment.
1004
00:50:47,760 --> 00:50:49,480
Um...
1005
00:50:52,480 --> 00:50:53,640
And I guess my...
1006
00:50:54,800 --> 00:50:57,720
..my experience last time
was very much that I...
1007
00:50:57,720 --> 00:51:00,280
..I fell over
again and again and again.
1008
00:51:01,680 --> 00:51:03,920
I think I got to the end
1009
00:51:03,920 --> 00:51:05,960
because every time I fell down,
I got back up.
1010
00:51:10,760 --> 00:51:12,040
And, um...
1011
00:51:16,800 --> 00:51:19,640
So the phone call to come here
was a bit like...
1012
00:51:21,200 --> 00:51:22,400
(SIGHS)
1013
00:51:27,840 --> 00:51:30,080
It was just like the universe
saying...
1014
00:51:31,400 --> 00:51:33,160
.."It's time to get back up."
1015
00:51:38,280 --> 00:51:42,880
(APPLAUSE)
1016
00:51:51,240 --> 00:51:52,520
(LAUGHS)
1017
00:52:02,440 --> 00:52:04,840
I just had so much fear, you know.
1018
00:52:04,840 --> 00:52:09,400
I had fear about going into my own
cooking school and teaching classes.
1019
00:52:09,400 --> 00:52:12,040
(SIGHS)
1020
00:52:12,960 --> 00:52:16,760
And I certainly had fear
about coming back here,
1021
00:52:16,760 --> 00:52:21,320
so to stand here in this kitchen
and to cook a dish
1022
00:52:21,320 --> 00:52:24,600
and to have it be deemed worthy...
1023
00:52:24,600 --> 00:52:26,400
(SIGHS)
1024
00:52:27,320 --> 00:52:28,960
..you know, maybe I'm not done.
1025
00:52:28,960 --> 00:52:31,960
Maybe I'm not done.
Maybe there's more for me.
1026
00:52:36,960 --> 00:52:40,600
A lot of this competition
is about how much heart you've got.
1027
00:52:46,840 --> 00:52:51,080
Never seen...a greater display
of heart...
1028
00:52:52,760 --> 00:52:54,840
..than right now with you.
1029
00:52:57,440 --> 00:53:03,240
Everybody walks their own way
through depression or anxiety.
1030
00:53:04,400 --> 00:53:08,800
But if I had a message to give,
it would just be,
1031
00:53:08,800 --> 00:53:10,360
just don't give up.
1032
00:53:14,880 --> 00:53:17,520
ANNOUNCER: If anything in this
program has raised concerns
1033
00:53:17,520 --> 00:53:19,440
for you or someone you know,
1034
00:53:19,440 --> 00:53:22,520
please contact Lifeline on 13 11 14,
1035
00:53:22,520 --> 00:53:25,600
or lifeline.org.au
1036
00:53:26,960 --> 00:53:30,440
Sunday night
on MasterChef Australia...
1037
00:53:30,440 --> 00:53:34,120
MINOLI: These newbies
have no idea what they're in for.
1038
00:53:34,120 --> 00:53:38,120
..it's double trouble
with a two-round elimination.
1039
00:53:38,120 --> 00:53:40,120
MELISSA: In round one,
1040
00:53:40,120 --> 00:53:43,160
make a jaffle
that will save your entire team.
1041
00:53:43,160 --> 00:53:44,200
I'm going rogue.
1042
00:53:44,200 --> 00:53:47,120
Will a Fan or a Favourite
1043
00:53:47,120 --> 00:53:50,640
be the first to leave
the MasterChef kitchen?
1044
00:53:50,640 --> 00:53:53,920
WOMAN:
I'm just praying
to the jaffle gods.
1045
00:53:53,920 --> 00:53:56,920
Captions by Red Bee Media
74547
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