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ANNOUNCER: Previously
on MasterChef Australia...
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..Marco Pierre White's
pantry challenge...
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When I'm at home, I open my cupboard
and this is what's there.
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..had them desperate to impress.
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SARAH: He's all about perfection
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and we all know what kind
of expectations he will have.
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ALVIN: I'm a nervous wreck!
I'm petrified.
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They created magic
with basic ingredients...
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Of all the things over the years
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I've eaten
in the MasterChef kitchen,
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that is one of the most delicious.
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..and proved that greatness can come
from humble beginnings.
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This is food I could eat
for the rest of my life.
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Your nonna would be very proud
of you.
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00:00:40,880 --> 00:00:45,800
But it was Harry's MasterChef dream
that came to an end.
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Give it up for Harry, everybody!
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(CHEERING)
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Tonight - they're shocked
by their mystery box...
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DANIEL: It's really put me
into a spiral.
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I actually can't figure out
what to do.
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..but every single dish
will be smoking hot.
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# 'Cause you're hot,
then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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Morning.
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ALDO: Everybody looks so happy,
isn't it? (CHUCKLES)
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Mystery box time.
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Let's do it.
MINDY: Mystery box day.
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Let's solve this mystery.
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(SIZZLING)
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Oh! (CHUCKLES)
Oh!
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No way.
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Oh, my God.
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Walking into the kitchen,
it just smells like smoke.
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DANIEL: It's on fire!
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It's burnt.
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Ooh. (CHUCKLES) Wow.
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Something's gone horribly wrong
with the mystery boxes.
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(MINDY LAUGHS)
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Not your usual mystery boxes
this morning.
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Although what is a usual mystery box
in this place, right?
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(LAUGHS)
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We'll get to those in just a second.
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We're just a little over halfway
in the competition
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and there are just 12 of you left.
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That means that you guys are...
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..the top 12.
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Yeah, you are.
(CHEERING AND APPLAUSE)
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Alvin, you weren't 100% sure about
doing all of this all over again.
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How do you feel about making it
to top 12?
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Oh, I'm still shocked.
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I-I speak to my partner every day
and every day is the same line,
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"I'm still here!"
(CHUCKLES)
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"Can you believe it?"
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And, Daniel.
Yes, Mel.
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Probably...one of the most unlikely
to have made the top 12,
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maybe in your estimation
at the beginning of the competition,
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but do you really feel like you've
earned your place here right now?
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For those first few days,
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I felt as useless as a flyscreen
on a submarine, like...
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I just...didn't know
what I was doing.
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Like, up against another league
here, but...
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Um, yeah, no, I've put in a lot
of work and it's definitely paid off
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and I'm really proud of what
I've, like, achieved so far.
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And that's sort of made me hungrier.
Absolutely.
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We're actually glad
that you're here today
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because you might need to help us
put out some of these boxes.
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(LAUGHTER)
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All this learning I've done
for cooking,
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I've forgotten all
the firefighter stuff.
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ANDY: Oh, don't say that!
Oh, wow.
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(LAUGHTER)
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Now, speaking of the mystery boxes,
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you'll notice
that they're slightly well done
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and with very good reason.
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Because today's guest
is a fiery genius.
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Originally from Perth,
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this chef travelled overseas
to open his very first restaurant.
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He specialises in dishes
cooked with fire and smoke.
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Since opening its doors in 2013,
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the restaurant has integrated itself
into Singapore's new food order.
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And it remains among the top 50
best restaurants in the world.
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He is one of Australia's
highest-ranking chefs
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with a Michelin star, to boot.
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Please welcome, from Burnt Ends
in Singapore, Dave Pynt!
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(CHEERING AND APPLAUSE)
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SARAH: I have actually been to Burnt
Ends and sat at the kitchen counter,
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admiring what they do.
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Hiya.
JOCK: Pyzza.
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Good to see ya.
You too.
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The food is next-level.
It's so incredible.
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Tell us about what Burnt Ends
actually is.
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So, we're a little barbecue
restaurant in Singapore.
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We've got these four-tonne
wood-burning ovens,
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four elevation grills and basically
everything's cooked on wood.
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95% of it either comes
out of the ovens or the grills
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or the smoke boxes and we just cook
everything with fire.
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Well, obviously, there's no need
to lift your lids today, guys,
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because there's no ingredients
under there.
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Instead...we want you to celebrate
what Dave does professionally
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and bring us a dish that
incorporates a burnt element.
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I'm talking bitterness,
chariness, smokiness,
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anything that screams flame,
we want it.
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We wanna see you drill down into
burnt flavours and aromas.
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But...
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..there's a fine line
between beautifully burnt
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and incinerated food, so be careful.
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You are gonna need to stay
on the right side of that line
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if you wanna succeed.
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(EXHALES)
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Now, Dave has filled a pantry...
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..with a selection of woodchips,
dried herbs,
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anything to elevate your dishes
to the max flame.
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Dave, can you tell us a little bit
about what you've got in there.
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We've got these beautiful little
bits of twigs from the apple trees.
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Dried vine leaves, so anything
that you think about with wine,
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you can cook over.
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You've got paperbark
to wrap in with.
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So you can enclose complete dishes
with it.
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And then finally,
you've got some dried herbs.
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So you can really infuse
some really distinct flavours
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into the dishes that you're gonna be
cooking with these herbs.
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You'll have 75 minutes to cook us
whatever you like
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but the dish MUST include a burnt
element, or the flavour of fire.
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The best dish cooked today
will win a massive advantage
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in the next team challenge.
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But of course, the downside to this -
the bottom four dishes
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will find themselves
in tomorrow's pressure test
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where someone, of course,
will go home.
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Good luck, guys.
Your time starts now.
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(JUDGES CLAP)
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ALVIN: Oh, this is so hectic!
All the time!
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TOMMY: Fish sauce...
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I do love to cook
on a hibachi-style grill.
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That flavour that you get
when you get that coal up,
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you get that fire through the meat,
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nothing else can replace it.
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What shall we play with today?
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JULIE: (POSH ACCENT)
I've got no idea.
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I really enjoy using fire and
charring things and smoking things.
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It's got a lot to do with,
I suppose, my lifestyle at home.
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I love to find the excuse
to cook over an open flame,
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over camp fire.
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I do like to use the hibachi,
add smoke to my salsas
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and stuff like that.
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Daniel.
G'day, guys.
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ANDY AND DAVE: How are you, mate?
Nice to meet you, man.
You too.
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Are you happy that this is
the challenge today?
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I am. It's really exciting.
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I'm gonna do a grilled
lamb backstrap,
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and then when I've got the hibachi,
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I'm gonna throw some, like,
dried rosemary leaves on it, I think.
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Mate, that would be delicious.
It will smoke up,
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it will give it that really distinct
flavour that you want.
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And then I wanna do a sauce. I'm
still trying to think of the sauce.
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I'm a bit stumped, so I'm trying to
figure that out as I go.
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Think classic meat condiment.
OK, cool.
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So I'm thinking of fruit
or a red sauce,
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like Davidson plum or something...
or a cherry.
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(WHISTLES)
We're not gonna give it to you.
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You've gotta figure it out yourself.
Fair enough. I will.
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Sorry, one other thing
with the lamb...
We gotta go, we gotta go.
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Oh! Argh!
(CHUCKLES)
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Thank you.
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I feel pretty comfortable here.
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So this challenge could be
an opportunity for me to show...
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..I do smoke but I can make it fancy.
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So...I need to think of a sauce
that just elevates it.
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Like a classic fruit
that goes with a lamb.
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Sweet, Billie?
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Yeah.
Nice.
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I'm going sweet today.
I'm gonna go peaches and cream.
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So, a frozen ricotta mousse
with charred peaches
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and some rosemary syrup.
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I'm a bit nervous about doing
a dessert, actually,
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in this sort of a challenge, but...
risk it for the biscuit, absolutely.
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What are we thinking of
when we hope to see char, smoke,
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the influence of fire
on the food today?
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We wanna see a lot of the big
flavours coming through,
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nothing overpowering with the smoke.
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Where it gets infused,
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whether it's in the protein
or the sauce or the dairy,
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whether it's a dessert
or a vegetable,
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I think that charred flavour
and that smoky flavour
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really needs to be there.
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What would make you
very unhappy today?
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Look, if you can't taste it...
don't bother showing up.
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And then can you go too far?
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If you go too far and it just tastes
like smoke, the whole dish,
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you won't get any of the product and
then you're in big trouble as well.
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There you go. Easily overpowered.
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My, uh, heart's
beating really fast today.
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This is a cool challenge.
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Cooking with fire is always
the ultimate in terms of flavour
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and creating really delicious,
juicy meats.
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I have a tandoori in my restaurant
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so I have had quite
a bit of experience with fire.
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I am going to make kathi rolls.
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This is the ultimate street snack.
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It is like the burger of India.
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There's just
so many different ingredients,
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so there's a lot for me to pull
together and get done in the time.
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Sarah.
Hi.
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You've eaten in Burnt Ends,
haven't you?
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I have! Oh, my God, it's so amazing.
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You feel like you're part of the
theatre of dining in the place.
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Yeah, totally.
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That brings us
to what you're cooking.
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I want to do a frankie.
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So basically, they are parathas
finished on the flame,
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stuffed with tandoori chicken,
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a whole bunch of different chutneys
and salad and then wrapped up.
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Cool. I'm assuming you're gonna be
using a tandoori oven, then?
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Yes, I am.
Amazing.
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It's interesting because the flavour
that you get off of that
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is both smoke and char.
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So it's a very clever thing to do
today, I think.
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Yep.
If I pull it off in this tandoor.
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Good luck, Sarah.
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00:12:01,480 --> 00:12:03,240
Good luck. Use your time well.
Thanks.
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Come on, bright sparks,
you have one hour to go!
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(JUDGES CLAP)
Let's go!
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I'm going to make
a camp-fire dessert.
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00:12:20,160 --> 00:12:23,880
So it's going to be a smoked
vanilla gelato and crumble.
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00:12:23,880 --> 00:12:26,000
And maybe toast some fruit
over fire as well.
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I'm doing a braised
and, like, charred octopus
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with a miso cream, some pickled
carrot and some puffed black rice.
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MINDY: This is really cool.
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00:12:39,040 --> 00:12:41,400
Like, this is the kind of challenge
that we all love to do.
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00:12:41,400 --> 00:12:44,440
Seafood, for me, lends itself
to fire and smoke.
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So beautiful ocean trout.
241
00:12:48,240 --> 00:12:50,480
ALVIN: Alright, hibachi,
give it to me.
242
00:12:50,480 --> 00:12:54,520
I'm making grilled eggplant
with miso satay sauce.
243
00:12:54,520 --> 00:12:58,920
This is based on a Japanese dish
which is like a miso grilled eggplant
244
00:12:58,920 --> 00:13:01,480
but I'm sort of incorporating
some Malaysian into that
245
00:13:01,480 --> 00:13:02,720
which is the satay sauce.
246
00:13:02,720 --> 00:13:06,840
The first thing I do is
the base of the miso satay sauce,
247
00:13:06,840 --> 00:13:10,800
and that is to char some chilli,
some onion
248
00:13:10,800 --> 00:13:15,120
and some belacan, which
is shrimp paste, over the hibachi.
249
00:13:15,120 --> 00:13:18,360
Not gonna lie,
fire and grill is not my thing.
250
00:13:18,360 --> 00:13:20,160
You know, with my heritage
and culture,
251
00:13:20,160 --> 00:13:24,440
cooking with smoke and fire
is not really what we do.
252
00:13:24,440 --> 00:13:27,840
This hibachi is such
a foreign equipment to me.
253
00:13:27,840 --> 00:13:28,880
Oh.
254
00:13:28,880 --> 00:13:32,920
So I'm a little bit hesitant
in using a higher heat,
255
00:13:32,920 --> 00:13:35,000
if you can even adjust it.
256
00:13:35,000 --> 00:13:38,240
I prefer my fire in the fireplace,
you know?
257
00:13:38,240 --> 00:13:41,680
Preferably away, keeping me warm.
Not cooking food.
258
00:13:41,680 --> 00:13:44,280
I'm just nervous.
259
00:13:44,280 --> 00:13:48,320
With 12 of us left and them
looking for bottom four,
260
00:13:48,320 --> 00:13:49,600
that's a third of us.
261
00:13:50,840 --> 00:13:52,480
I have this horrible sense...
262
00:13:53,920 --> 00:13:56,320
..this is gonna be my downfall.
263
00:14:17,360 --> 00:14:21,440
I actually love cooking over
open fire, coals, smoking meat.
264
00:14:21,440 --> 00:14:26,440
And I'm cooking my lamb backstrap
slowly and smoking my mashed potato.
265
00:14:26,440 --> 00:14:28,520
But I'm struggling to think
of a sauce.
266
00:14:28,520 --> 00:14:30,400
MICHAEL: Keep pushing, brother.
You're doing well.
267
00:14:30,400 --> 00:14:31,880
I need to check out the sauce.
268
00:14:36,920 --> 00:14:39,720
I really wanna impress the judges
and come up with something fancy.
269
00:14:41,160 --> 00:14:44,040
What would be a good sort of sauce
to lighten everything back up?
270
00:14:46,360 --> 00:14:48,320
I'm just thinking.
271
00:14:48,320 --> 00:14:49,720
I'm just like brrr.
272
00:14:49,720 --> 00:14:51,880
I just have no clarity in my head
right now.
273
00:14:54,760 --> 00:14:57,120
There's so many sauces you can make
with lamb.
274
00:14:57,120 --> 00:14:59,840
Do a gastrique,
I could do a red wine jus.
275
00:15:01,240 --> 00:15:04,280
I could do something with some fruit.
276
00:15:04,280 --> 00:15:05,800
And it's...
277
00:15:05,800 --> 00:15:08,760
..really put me into a spiral. I
actually can't figure out what to do.
278
00:15:08,760 --> 00:15:13,360
So I really need to hustle
'cause I have to figure out a sauce.
279
00:15:13,360 --> 00:15:15,120
Otherwise, I'm in trouble.
280
00:15:15,120 --> 00:15:17,600
I just don't wanna go
into tomorrow's pressure test.
281
00:15:24,840 --> 00:15:26,600
KEYMA: Ah, be careful, Julie.
282
00:15:26,600 --> 00:15:28,240
I'm alright, honey.
Don't worry about me.
283
00:15:28,240 --> 00:15:29,680
You alright?
Yep, I'm good.
284
00:15:30,920 --> 00:15:32,240
Tommy!
Yo. What up.
285
00:15:32,240 --> 00:15:33,840
Nice to meet you, mate. Tommy.
How are you, mate?
286
00:15:33,840 --> 00:15:36,320
Whoa! What's going on here, mate.
I've got com suon today.
287
00:15:36,320 --> 00:15:38,240
Classic Vietnamese street food dish.
288
00:15:38,240 --> 00:15:41,920
So grilled pork chop, rice,
some pickles.
289
00:15:41,920 --> 00:15:44,600
This is a little funky, spicy
charred sauce.
290
00:15:44,600 --> 00:15:46,520
Charred garlic.
291
00:15:46,520 --> 00:15:48,560
Just a little bit of flavour.
292
00:15:48,560 --> 00:15:51,120
Yeah, look, I think with the salsa,
293
00:15:51,120 --> 00:15:53,800
it's just like those charred
flavours really round it out
294
00:15:53,800 --> 00:15:55,760
and add a big point
of difference to it.
295
00:15:55,760 --> 00:15:57,720
Which is delicious.
Yep.
296
00:15:57,720 --> 00:16:00,640
And all I'd say with this is make
sure you get enough colour on it.
297
00:16:00,640 --> 00:16:03,720
'Cause those charred bits
is what really makes it magic.
298
00:16:03,720 --> 00:16:05,720
Yeah, I'm hunting that down
right there.
299
00:16:05,720 --> 00:16:07,160
They're the money bits.
Exactly.
300
00:16:07,160 --> 00:16:08,640
But don't go TOO far.
301
00:16:08,640 --> 00:16:10,240
I'll try my best.
Yeah. There's that balance.
302
00:16:10,240 --> 00:16:11,720
Sounds awesome.
303
00:16:11,720 --> 00:16:14,240
Can you make it two mystery boxes
from two mystery boxes?
304
00:16:14,240 --> 00:16:16,600
Oh, who knows, man, who knows? Oop.
Oh, we lost one.
305
00:16:16,600 --> 00:16:19,160
Unless you drop one in.
Yeah. I'll come back for that later.
306
00:16:19,160 --> 00:16:21,840
Yeah, yeah, yeah. Thanks, guys.
307
00:16:21,840 --> 00:16:24,360
The hibachi is pretty hot right now.
308
00:16:24,360 --> 00:16:28,160
And I personally like to flip
quite often because if I don't,
309
00:16:28,160 --> 00:16:32,280
my marinade starts to burn and get
a really acrid, smoky taste to it.
310
00:16:32,280 --> 00:16:35,880
So I'm gonna take my time
and make sure that it's perfect.
311
00:16:36,920 --> 00:16:40,560
30 minutes down, 45 minutes to go!
312
00:16:40,560 --> 00:16:41,800
45!
313
00:16:50,840 --> 00:16:52,640
Keyma.
(BREATHLESSLY) How are you?
314
00:16:52,640 --> 00:16:54,880
I'm very good.
I'm doing parrilla!
315
00:16:54,880 --> 00:16:56,560
Big Venezuelan barbecue?
Yes.
316
00:16:56,560 --> 00:16:57,840
What do you think?
Sick.
317
00:16:57,840 --> 00:16:59,560
I wanna hear everything.
Tell me all about it.
318
00:16:59,560 --> 00:17:02,520
OK, it includes different
types of meat, chorizo,
319
00:17:02,520 --> 00:17:04,160
morcilla, which is black pudding.
320
00:17:04,160 --> 00:17:06,400
I am so pumped for this.
Really amazing.
321
00:17:06,400 --> 00:17:07,400
(ALL LAUGH)
322
00:17:07,400 --> 00:17:09,080
Yeah. Well, I hope
I can make it right!
323
00:17:09,080 --> 00:17:10,320
Good luck, Keyma.
Yep.
Thank you.
324
00:17:12,000 --> 00:17:15,120
Right on time, Julie Goodwin.
Oh, no!
325
00:17:15,120 --> 00:17:16,640
Oh, what's going on?
326
00:17:16,640 --> 00:17:18,480
The char element will be some corn
327
00:17:18,480 --> 00:17:20,680
and hopefully some crispy
little bits of meat there.
328
00:17:20,680 --> 00:17:22,120
I've got a corn pudding in the oven,
329
00:17:22,120 --> 00:17:23,720
so that's sort of
the base of the dish,
330
00:17:23,720 --> 00:17:25,520
and I've smoked some sour cream.
331
00:17:25,520 --> 00:17:28,240
I think this is gonna be super
interesting and could be the nail.
332
00:17:28,240 --> 00:17:29,320
Yeah. Same.
333
00:17:29,320 --> 00:17:31,440
The nail in the coffin
or the nail on the head?!
334
00:17:31,440 --> 00:17:33,360
The nail on the head.
(LAUGHS)
335
00:17:33,360 --> 00:17:34,800
It could go either way, couldn't it?
336
00:17:34,800 --> 00:17:37,120
Good luck, Jules.
Thank you.
337
00:17:39,640 --> 00:17:41,560
BILLIE: I wanted to go sweet today.
338
00:17:41,560 --> 00:17:43,680
'Cause in a sort of sea
of savoury dishes,
339
00:17:43,680 --> 00:17:46,760
I think sweet MIGHT stand out
a little bit?
340
00:17:48,040 --> 00:17:49,720
I'm making frozen ricotta mousse.
341
00:17:51,000 --> 00:17:54,560
Using ricotta is just a quick way
to impart smoke.
342
00:17:57,240 --> 00:17:59,440
The ricotta's taking on the smoke
quite well
343
00:17:59,440 --> 00:18:04,040
and I'm treating this frozen ricotta
a little like I would a parfait
344
00:18:04,040 --> 00:18:08,000
because I haven't made the frozen
ricotta element before so...
345
00:18:08,000 --> 00:18:09,440
..here's hoping it works.
346
00:18:16,640 --> 00:18:18,160
MINDY: Look at those!
They're amazing.
347
00:18:18,160 --> 00:18:20,400
I am on fire today, so let's do it!
348
00:18:20,400 --> 00:18:22,480
ALDO: She's smoking hot!
349
00:18:27,400 --> 00:18:29,920
SARAH: I am making frankies,
350
00:18:29,920 --> 00:18:35,640
which are these really beautiful
tandoori chicken rolls.
351
00:18:35,640 --> 00:18:41,560
I've chosen this dish because it
really highlights that char
352
00:18:41,560 --> 00:18:45,040
and stunning smoky fire element
in the best way.
353
00:18:46,440 --> 00:18:48,920
I'm making smoked yoghurt right now.
354
00:18:48,920 --> 00:18:52,000
So just really wanna play around
with the layers of smoke
355
00:18:52,000 --> 00:18:53,640
throughout the dish.
356
00:18:53,640 --> 00:18:58,080
My main element is going to be
my tandoori chicken.
357
00:18:58,080 --> 00:19:00,320
My marinade's a yoghurt-based
marinade.
358
00:19:00,320 --> 00:19:05,600
Spices are cumin, coriander, chilli,
some paprika as well.
359
00:19:05,600 --> 00:19:08,200
It's really important to get
that beautiful red colour
360
00:19:08,200 --> 00:19:09,960
in tandoori chicken.
361
00:19:11,960 --> 00:19:15,440
The tandoor oven, it's such a fun
piece of equipment
362
00:19:15,440 --> 00:19:17,040
because it's been heated
for quite a while
363
00:19:17,040 --> 00:19:19,760
so the sides of the tandoor
are already piping hot
364
00:19:19,760 --> 00:19:22,800
and the chicken,
it's gonna cook reasonably quickly.
365
00:19:22,800 --> 00:19:24,400
(EXHALES)
366
00:19:25,760 --> 00:19:28,720
JOCK: Hey, is this the only place
you're allowed to smoke indoors?
367
00:19:29,760 --> 00:19:32,040
Doesn't matter. 30 minutes to go!
368
00:19:42,720 --> 00:19:44,280
Oh, yeah.
369
00:19:46,120 --> 00:19:47,680
Good?
That's better. Mm-hm.
370
00:19:47,680 --> 00:19:49,360
Keep going?
No.
371
00:19:52,640 --> 00:19:54,040
Daniel.
G'day, guys.
372
00:19:54,040 --> 00:19:55,480
How are we?
How are you doing?
373
00:19:55,480 --> 00:19:57,360
Uh...good, I think.
374
00:19:57,360 --> 00:19:59,320
You think?
Oh, that's very cautious.
375
00:19:59,320 --> 00:20:00,600
What's happening?
I'm just...
376
00:20:00,600 --> 00:20:03,560
Sometimes I go with my gut and it
works, sometimes it doesn't. So...
377
00:20:03,560 --> 00:20:05,720
Yep.
..I'm trying to find that sweet spot.
378
00:20:05,720 --> 00:20:07,520
Yep.
I'm doing a lamb backstrap...
Yep.
379
00:20:07,520 --> 00:20:09,440
..and then I'm trying to
figure out a sauce.
380
00:20:09,440 --> 00:20:12,000
Um... I'm thinking...
381
00:20:12,000 --> 00:20:13,680
..red wine?
382
00:20:13,680 --> 00:20:15,840
I'm thinking you have
30 minutes to go
383
00:20:15,840 --> 00:20:17,880
and you haven't decided on
a crucial factor
384
00:20:17,880 --> 00:20:20,080
that ties your whole dish together,
which is a sauce.
385
00:20:20,080 --> 00:20:21,880
Yeah.
That worries me a little bit.
386
00:20:21,880 --> 00:20:23,320
Oh, believe me, it worries me too.
387
00:20:23,320 --> 00:20:26,080
In half an hour, you will not make
a red wine jus
388
00:20:26,080 --> 00:20:28,320
that any of us are gonna be
happy with, I guarantee you.
389
00:20:28,320 --> 00:20:29,440
Yep.
Alright?
390
00:20:40,800 --> 00:20:42,920
and you haven't decided on
a crucial factor
391
00:20:42,920 --> 00:20:45,600
that ties your whole dish together,
which is the sauce.
392
00:20:45,600 --> 00:20:46,920
That worries me a little bit.
393
00:20:46,920 --> 00:20:48,320
Oh, believe me, it worries me too.
394
00:20:48,320 --> 00:20:51,320
In half an hour, you will not make
a red wine jus
395
00:20:51,320 --> 00:20:52,680
that any of us
are gonna be happy with.
396
00:20:52,680 --> 00:20:53,760
Yeah.
I guarantee you.
397
00:20:53,760 --> 00:20:54,920
Yep.
Alright?
398
00:20:56,720 --> 00:20:59,480
I have to figure out a sauce,
quick smart.
399
00:21:00,800 --> 00:21:03,080
I'm thinking salsa verde.
Get some green things.
400
00:21:03,080 --> 00:21:05,640
MICHAEL: Quick, you've got 30
minutes. Commit to it, do it.
Yep.
401
00:21:05,640 --> 00:21:08,080
So I'm gonna be making,
like, a charred salsa verde
402
00:21:08,080 --> 00:21:10,520
which will work perfectly with lamb.
403
00:21:10,520 --> 00:21:12,440
You good, man? You feeling better?
Yep.
404
00:21:12,440 --> 00:21:16,760
It's going to add smokiness,
a bit of bitterness from the char
405
00:21:16,760 --> 00:21:20,200
and it's gonna have acidity
and spice, which lamb needs
406
00:21:20,200 --> 00:21:22,960
because it is
such a fatty, gamy meat.
407
00:21:22,960 --> 00:21:24,360
Charring up my vegetables now.
408
00:21:24,360 --> 00:21:27,400
I know how to make salsas,
I've done it before, but...
409
00:21:27,400 --> 00:21:29,360
Potatoes might not work today
if I'm doing this.
410
00:21:29,360 --> 00:21:30,960
..it will combat with the potato.
411
00:21:30,960 --> 00:21:34,360
I'm gonna pivot massively,
changing this whole concept.
412
00:21:34,360 --> 00:21:36,600
It's gonna be salsa verde
and grilled lamb, and that's it.
413
00:21:36,600 --> 00:21:39,280
I just really need to work
my butt off right now.
414
00:21:41,880 --> 00:21:44,240
Alright, what am I doing?
415
00:21:44,240 --> 00:21:46,680
Anyone can burn things
unintentionally, that's great,
416
00:21:46,680 --> 00:21:49,000
but to do it intentionally
417
00:21:49,000 --> 00:21:52,360
and incorporate that smokiness
or that charness
418
00:21:52,360 --> 00:21:55,640
into your overall dish,
that is actually an art.
419
00:21:55,640 --> 00:21:58,480
So I'm grilling some eggplant
on the hibachi
420
00:21:58,480 --> 00:22:02,040
and I'm going to incorporate some
apple woods in the hibachi as well.
421
00:22:02,040 --> 00:22:04,120
So it's gonna have that
lovely sort of scent
422
00:22:04,120 --> 00:22:05,680
permeating through the eggplant.
423
00:22:05,680 --> 00:22:09,560
But cooking with fire
isn't my strongest suit.
424
00:22:09,560 --> 00:22:12,880
This doesn't barbecue.
I'm all about the wok.
425
00:22:12,880 --> 00:22:14,960
To put it quite bluntly. (CHUCKLES)
426
00:22:14,960 --> 00:22:16,680
Alvin. What's going on?
Hi. Hi.
427
00:22:16,680 --> 00:22:18,560
How are you doing?
Hello. Good.
428
00:22:18,560 --> 00:22:22,600
I am grilling some eggplant
with a miso satay sauce.
429
00:22:22,600 --> 00:22:25,600
I smoked all the bits for the curry
paste, for the satay sauce...
430
00:22:25,600 --> 00:22:27,280
You happy with how
that's come through?
431
00:22:27,280 --> 00:22:29,360
Really happy with how
that's come through.
432
00:22:29,360 --> 00:22:31,920
And I just need to make sure
this is cooked right, that's all.
433
00:22:33,360 --> 00:22:36,320
Needs to be hotter? Yeah.
Don't be afraid of a bit of colour.
434
00:22:36,320 --> 00:22:37,320
Yeah.
OK.
435
00:22:37,320 --> 00:22:38,720
Good luck.
(CHUCKLES)
436
00:22:38,720 --> 00:22:39,960
Thank you.
437
00:22:39,960 --> 00:22:42,320
Andy and Dave want me
to dance closer to the flame
438
00:22:42,320 --> 00:22:44,920
but I feel like the judges
are literally, you know,
439
00:22:44,920 --> 00:22:47,080
honking the horn to the car
and I'm like that deer
440
00:22:47,080 --> 00:22:50,240
that just looks at them, like,
"What? What do you want me to do?"
441
00:22:50,240 --> 00:22:52,480
So - ooh - too close to fire!
I'm scared.
442
00:22:54,320 --> 00:22:58,920
Next to me, Tommy is cooking
pork chop on top of his hibachi
443
00:22:58,920 --> 00:23:01,520
and I can feel the roaring heat.
444
00:23:01,520 --> 00:23:04,920
Thinking about it, you know,
I could use a blowtorch.
445
00:23:04,920 --> 00:23:07,720
I could literally torch
my eggplant directly.
446
00:23:10,240 --> 00:23:12,560
That's still taking too long.
447
00:23:12,560 --> 00:23:14,880
Closer to the fire.
Closer to the fire.
448
00:23:14,880 --> 00:23:19,200
So...I remove the rack, I stick
the whole eggplant into the coal.
449
00:23:19,200 --> 00:23:23,040
Time's ticking away
and I hope this works.
450
00:23:24,640 --> 00:23:27,480
Fire up, guys! 15 minutes to go!
Here we go!
451
00:23:27,480 --> 00:23:29,600
Yeah!
Home stretch.
452
00:23:49,280 --> 00:23:51,560
How are you doing, mate?
STEPH: I'm liking it.
453
00:23:51,560 --> 00:23:52,640
Happy?
I am.
454
00:23:52,640 --> 00:23:54,800
The apple, I just cooked that
over the fire.
455
00:23:54,800 --> 00:23:58,480
Um, I was actually a bit worried
I'd burnt it but it's fine.
456
00:23:59,840 --> 00:24:03,280
MONTANA: My octopus is on
the hibachi, pickles is on the go
457
00:24:03,280 --> 00:24:06,960
and my miso and XO sauce,
I've got the main bones of it there
458
00:24:06,960 --> 00:24:08,200
but it just needs some balance.
459
00:24:08,200 --> 00:24:10,920
No parfaits today. I've definitely
got something to prove -
460
00:24:10,920 --> 00:24:12,760
just that I can do savoury
in this competition.
461
00:24:12,760 --> 00:24:14,120
Mindy.
Hey!
462
00:24:14,120 --> 00:24:15,240
Trout's on.
463
00:24:15,240 --> 00:24:17,840
I've got some lemongrass
and coconut husks there.
Lovely.
464
00:24:17,840 --> 00:24:19,880
So just wanna get those
South-East Asian flavours through.
465
00:24:19,880 --> 00:24:20,880
Love it!
466
00:24:22,320 --> 00:24:25,720
SARAH: There's nothing quite
like that, uh, you know...
467
00:24:25,720 --> 00:24:28,120
..smokiness from the coals.
468
00:24:29,240 --> 00:24:32,520
Almost done. Ooh, it's hot. (LAUGHS)
469
00:24:32,520 --> 00:24:37,760
There is such a fine line between
delicious charred tandoori chicken
470
00:24:37,760 --> 00:24:41,520
and completely incinerated chicken.
471
00:24:41,520 --> 00:24:43,600
It's looking beautiful.
472
00:24:43,600 --> 00:24:48,520
I mean, those little charred black
bits is exactly what I'm after.
473
00:24:48,520 --> 00:24:52,320
Next, I'm moving on to my parathas.
474
00:24:52,320 --> 00:24:55,480
I'm cooking my paratha on the pan.
475
00:24:55,480 --> 00:24:57,360
And then just finish it on the hob
476
00:24:57,360 --> 00:25:00,480
to bring that little bit of charred
elements to the breads as well.
477
00:25:00,480 --> 00:25:02,720
Sarah. Oh!
Hi.
478
00:25:02,720 --> 00:25:04,400
Ooh, sugar.
I'm good, thank you.
479
00:25:04,400 --> 00:25:07,040
Money edges.
So I'm doing frankies.
480
00:25:07,040 --> 00:25:08,360
It's, like, an Indian street food.
481
00:25:08,360 --> 00:25:12,600
So tandoori chicken,
parathas with an egg wash on top
482
00:25:12,600 --> 00:25:17,640
and then a chilli yoghurt chutney,
and then a bit of a salad as well.
483
00:25:17,640 --> 00:25:19,800
I'm in. Like...
Sold.
484
00:25:19,800 --> 00:25:22,080
..literally, where do I sign up?
485
00:25:22,080 --> 00:25:24,600
These would have come up incredible
in the tandoor.
486
00:25:24,600 --> 00:25:26,400
You want me to add some smoke,
don't you?
487
00:25:26,400 --> 00:25:29,360
It's not necessarily smoke but you
get some of that magic from fire
488
00:25:29,360 --> 00:25:30,560
and...
489
00:25:30,560 --> 00:25:33,320
Like, they'll cook differently
than what they do in a pan.
490
00:25:33,320 --> 00:25:34,560
It's a good suggestion.
491
00:25:34,560 --> 00:25:36,000
Why did I not think of that?
492
00:25:36,000 --> 00:25:38,560
Good luck, Sarah.
Good luck.
Thank you. Good luck.
493
00:25:38,560 --> 00:25:41,280
I really do not have time for this,
494
00:25:41,280 --> 00:25:43,000
but...how could I not?
495
00:25:43,000 --> 00:25:44,720
I mean, it's a fire challenge
496
00:25:44,720 --> 00:25:48,920
and I should be making the most of
such a beautiful piece of equipment.
497
00:25:48,920 --> 00:25:50,960
So, I'm starting again.
498
00:25:50,960 --> 00:25:54,600
I'm making all of my egg parathas
from scratch again
499
00:25:54,600 --> 00:25:57,480
and cook them in the tandoor.
500
00:25:57,480 --> 00:25:59,080
That is really hot.
501
00:25:59,080 --> 00:26:02,520
Quite simply,
make sure your dish is on fire!
502
00:26:02,520 --> 00:26:04,160
10 minutes to go!
503
00:26:04,160 --> 00:26:05,800
10 minutes!
Come on!
504
00:26:20,720 --> 00:26:22,200
ALVIN: This could actually work.
505
00:26:25,520 --> 00:26:27,960
DANIEL: Today, I think I've made
the right decision.
506
00:26:27,960 --> 00:26:30,520
Just gone salsa verde now. That'll
work really well with the lamb.
507
00:26:30,520 --> 00:26:34,560
I can see it in my head -
lamb backstrap, medium rare, charred,
508
00:26:34,560 --> 00:26:36,680
nice salsa verde on top.
509
00:26:36,680 --> 00:26:38,080
Just hopefully gotta pull it off
510
00:26:38,080 --> 00:26:40,000
'cause I made that decision
pretty bloody late.
511
00:26:40,000 --> 00:26:42,280
It's just a bloody...mind game,
this place, innit?
512
00:26:42,280 --> 00:26:43,400
Yeah. (CHUCKLES)
513
00:26:46,600 --> 00:26:48,440
Billie.
Hi.
514
00:26:48,440 --> 00:26:50,160
Stone fruit!
Yeah.
515
00:26:50,160 --> 00:26:52,240
Love it.
Bit of a play on peaches and cream.
516
00:26:52,240 --> 00:26:55,080
OK.
So I've got my frozen ricotta mousse,
517
00:26:55,080 --> 00:26:57,680
which is smoked,
in the blast chiller.
518
00:26:57,680 --> 00:26:59,920
And, like, a herb syrup as well.
519
00:26:59,920 --> 00:27:02,160
What's the texture -
you called it a mousse?
520
00:27:02,160 --> 00:27:04,920
Yeah. It's kind of like a parfait
but it's frozen, so...
521
00:27:04,920 --> 00:27:07,360
Airy, creamy...?
Yeah.
522
00:27:07,360 --> 00:27:11,040
OK, gotcha. Three elements,
pretty... Like, very simple.
523
00:27:11,040 --> 00:27:12,840
You just need to make sure
every component
524
00:27:12,840 --> 00:27:14,960
is just absolutely perfect.
525
00:27:14,960 --> 00:27:16,760
I'm interested to see
how this all comes together.
526
00:27:16,760 --> 00:27:18,880
So am I. (CHUCKLES)
Looks beautiful.
527
00:27:18,880 --> 00:27:19,880
Thank you.
528
00:27:19,880 --> 00:27:23,480
I am taking a risk today
by doing the frozen ricotta
529
00:27:23,480 --> 00:27:26,240
because I haven't made this before.
530
00:27:26,240 --> 00:27:28,800
So I don't know
how it's gonna turn out.
531
00:27:32,080 --> 00:27:33,480
SARAH: Oh, God.
532
00:27:33,480 --> 00:27:35,080
I thought I was doing OK
533
00:27:35,080 --> 00:27:37,840
but now I'm in a massive rush
with this dish.
534
00:27:37,840 --> 00:27:40,360
I haven't even finished
all my other elements
535
00:27:40,360 --> 00:27:44,680
and now I'm madly trying to finish
my parathas over the tandoor.
536
00:27:44,680 --> 00:27:46,280
Going in! (LAUGHS)
537
00:27:46,280 --> 00:27:48,320
But I'm running out of time.
538
00:27:48,320 --> 00:27:49,800
Are you a bit rushed?
I am!
539
00:27:49,800 --> 00:27:51,680
Because I've just changed my bread!
540
00:27:51,680 --> 00:27:54,320
You've got five minutes to go.
I know, I know, I know.
541
00:27:54,320 --> 00:27:55,680
What do you mean you changed it?
542
00:27:55,680 --> 00:27:58,680
I just wanted to finish it
on the heat, charcoal.
543
00:27:58,680 --> 00:28:00,240
Oh, my goodness.
544
00:28:06,360 --> 00:28:08,000
MEL: Mate.
Yes.
545
00:28:08,000 --> 00:28:10,000
Grilled pork.
How can you go wrong, right?
546
00:28:10,000 --> 00:28:11,960
It's your birthright
to cook pork properly.
547
00:28:11,960 --> 00:28:13,040
Yeah, yeah.
548
00:28:13,040 --> 00:28:16,800
Had to take my time, making sure
I did that pork justice
549
00:28:16,800 --> 00:28:18,760
and I got that char all over the pork
550
00:28:18,760 --> 00:28:20,560
and it's all about the smoke
and fire.
551
00:28:20,560 --> 00:28:23,080
This dish is me on a plate, you know?
552
00:28:23,080 --> 00:28:25,600
It's Vietnamese traditional flavours
553
00:28:25,600 --> 00:28:28,360
but just spiced up a little bit
with some extra oomph.
554
00:28:28,360 --> 00:28:31,240
Got my rice, my spring onion oil
on top of that,
555
00:28:31,240 --> 00:28:32,600
all my pickles on the side,
556
00:28:32,600 --> 00:28:36,200
it makes me so happy when I can put
a dish like this up to the judges.
557
00:28:36,200 --> 00:28:39,720
But everyone's fighting to not be
the bottom four today.
558
00:28:39,720 --> 00:28:41,800
(SPEAKS ITALIAN)
M-m-m-m-move.
559
00:28:41,800 --> 00:28:44,440
What I forgot?
SARAH: Oh, my God.
560
00:28:46,080 --> 00:28:47,080
Argh!
561
00:28:47,080 --> 00:28:49,800
It is absolute mayhem in here.
562
00:28:49,800 --> 00:28:51,560
Oh, my God.
563
00:28:51,560 --> 00:28:53,840
I'm running back and forth
from the tandoor.
564
00:28:53,840 --> 00:28:55,360
Come on, Sarah!
565
00:28:55,360 --> 00:28:56,520
Lemon...
566
00:28:56,520 --> 00:28:58,160
I'm chopping salad.
567
00:28:58,160 --> 00:29:01,000
Running back
and getting another paratha.
568
00:29:01,000 --> 00:29:02,680
Argh! Hot!
569
00:29:02,680 --> 00:29:05,480
Like, what? Run!
570
00:29:05,480 --> 00:29:06,800
(SQUEALS)
571
00:29:16,360 --> 00:29:18,960
Heads up, gang! Two minutes to go!
572
00:29:18,960 --> 00:29:20,280
(JUDGES CLAP)
Whoo!
573
00:29:20,280 --> 00:29:22,360
Oh, my goodness.
574
00:29:22,360 --> 00:29:23,720
I was so lost in this cook
575
00:29:23,720 --> 00:29:26,480
but I'm really happy with
the decisions that I've made.
576
00:29:26,480 --> 00:29:29,280
Grilled lamb with a smoky salsa,
like, that's delicious.
577
00:29:29,280 --> 00:29:32,360
I would love a crust on the outside
and a bit of the fat to be rendered
578
00:29:32,360 --> 00:29:34,120
but I've run out of time.
579
00:29:34,120 --> 00:29:36,680
Hopefully I've done enough
to keep me out of the bottom four.
580
00:29:40,920 --> 00:29:45,120
I'm happy with how the peaches look,
they're really quite charred.
581
00:29:45,120 --> 00:29:50,080
I've never made the frozen ricotta
before but this looks OK.
582
00:29:50,080 --> 00:29:52,960
So, hopefully, the judges like it.
583
00:29:54,160 --> 00:29:57,240
Heads up!
You've only got one minute to go!
584
00:29:57,240 --> 00:29:59,280
(JUDGES CLAP)
585
00:30:00,440 --> 00:30:04,840
ALVIN: The eggplant looks, you know,
charred, I slap on the sauce.
586
00:30:04,840 --> 00:30:09,520
What worries me is I don't think the
edges of the eggplant are cooked.
587
00:30:09,520 --> 00:30:12,320
30 seconds!
588
00:30:22,920 --> 00:30:25,360
SARAH: Ooh! That's such a small bowl.
589
00:30:28,800 --> 00:30:32,480
Oh, it's all happening!
You've only got 10...
590
00:30:32,480 --> 00:30:35,480
JUDGES: 9, 8, 7...
Argh!
591
00:30:35,480 --> 00:30:38,840
6, 5, 4,
592
00:30:38,840 --> 00:30:41,840
3, 2, 1!
593
00:30:41,840 --> 00:30:44,200
That's it!
(JUDGES CLAP)
594
00:30:44,200 --> 00:30:46,120
Oh, my God.
595
00:30:46,120 --> 00:30:49,440
(LAUGHS)
What the hell just happened?
596
00:30:49,440 --> 00:30:51,240
Oh, my God.
597
00:30:51,240 --> 00:30:52,880
(LAUGHS)
598
00:30:52,880 --> 00:30:54,880
Well done, brother. Proud of ya.
599
00:31:07,800 --> 00:31:10,280
Well, they say where there's smoke,
there's fire
600
00:31:10,280 --> 00:31:12,840
and when Dave Pynt's around,
that is certainly true.
601
00:31:12,840 --> 00:31:16,440
We're looking for a bottom four
to go into tomorrow's pressure test,
602
00:31:16,440 --> 00:31:20,240
but a top dish to win
a strategic advantage.
603
00:31:22,240 --> 00:31:24,480
And the first dish we'd like
to taste belongs to ...
604
00:31:25,600 --> 00:31:26,800
..Tommy!
605
00:31:26,800 --> 00:31:29,440
(APPLAUSE)
606
00:31:29,440 --> 00:31:31,240
Go, Tommy!
Good job, Tommy.
607
00:31:31,240 --> 00:31:32,280
Go, Tommy.
608
00:31:34,480 --> 00:31:36,720
Hello, hello, hello.
609
00:31:36,720 --> 00:31:38,680
This is me.
610
00:31:38,680 --> 00:31:40,200
This is you?
611
00:31:41,720 --> 00:31:43,400
Ooh. Here we go.
612
00:31:43,400 --> 00:31:45,520
Enjoy.
613
00:31:45,520 --> 00:31:47,640
Tommy, what's the dish, please?
614
00:31:49,080 --> 00:31:51,560
Today, I've made com suon,
615
00:31:51,560 --> 00:31:56,520
which is a really classic Vietnamese
kind of street food dish.
616
00:31:56,520 --> 00:31:58,680
As soon as you land in Vietnam
617
00:31:58,680 --> 00:32:01,840
and you're in the taxi, you put down
your window, you will see the smoke
618
00:32:01,840 --> 00:32:03,760
and you will smell the smoke
and you want to eat it.
619
00:32:03,760 --> 00:32:09,200
You sit down on those plastic stools
and you eat this and it's so simple
620
00:32:09,200 --> 00:32:10,520
but it's so delicious
621
00:32:10,520 --> 00:32:14,640
and it's all about that smoke that
you see first before you eat it.
622
00:32:14,640 --> 00:32:16,440
Yep.
623
00:32:30,360 --> 00:32:34,120
You have just brought...
biblical amounts of flavour
624
00:32:34,120 --> 00:32:36,200
to this bowl of food today.
625
00:32:36,200 --> 00:32:37,680
Oh, thank you.
626
00:32:37,680 --> 00:32:41,600
But not only did you do that,
you brought the smoke, the char
627
00:32:41,600 --> 00:32:44,280
and you did it to great success.
628
00:32:44,280 --> 00:32:48,080
And what I love is that beautiful
caramelisation on the outside
629
00:32:48,080 --> 00:32:51,760
and then you have this sweet fat cap
630
00:32:51,760 --> 00:32:55,320
and it just sort of renders as you
eat it, and it's so delicious.
631
00:32:55,320 --> 00:32:57,680
I absolutely love it.
Thank you so much.
632
00:32:57,680 --> 00:33:00,280
You absolutely nailed
this challenge.
633
00:33:00,280 --> 00:33:04,000
Because the char on the pork,
the time that you spent in it
634
00:33:04,000 --> 00:33:06,760
was the best time that you invested
for the session.
635
00:33:06,760 --> 00:33:09,640
Getting that caramelisation
takes a lot of time.
636
00:33:09,640 --> 00:33:12,120
Too fast, too hot, burns.
Yep.
637
00:33:12,120 --> 00:33:15,760
But the time that you took looking
after it, really worked wonders.
638
00:33:15,760 --> 00:33:16,960
Thank you.
639
00:33:16,960 --> 00:33:19,280
Damn, I was eyeing that off.
(CHUCKLES)
640
00:33:19,280 --> 00:33:22,080
Tommy.
Yep.
I dug it hard, man.
641
00:33:22,080 --> 00:33:23,920
I dug it hard.
642
00:33:23,920 --> 00:33:27,400
Mate, you could sell that for
so much money in a restaurant.
643
00:33:27,400 --> 00:33:29,680
I know it's street food
but it also belongs in restaurants.
644
00:33:29,680 --> 00:33:31,120
Yep.
Well done, mate.
645
00:33:31,120 --> 00:33:33,000
Nice one, Tommy.
Well done.
Thanks, guys.
646
00:33:36,200 --> 00:33:37,480
ALDO: Well done, Tommy.
647
00:33:38,960 --> 00:33:40,680
Next up, it's Steph.
648
00:33:40,680 --> 00:33:41,840
Go, Steph!
649
00:33:41,840 --> 00:33:44,200
STEPH: I'm calling it
a camp-fire crumble.
650
00:33:44,200 --> 00:33:48,640
It's a smoked vanilla gelato
with charred apples,
651
00:33:48,640 --> 00:33:53,080
an apple whiskey caramel
and a maple crumble.
652
00:33:55,080 --> 00:33:59,000
DAVE: The crunchy crumble and the
Scotch caramel was a good idea,
653
00:33:59,000 --> 00:34:03,000
but...the ice-cream,
vanilla's a very strong flavour
654
00:34:03,000 --> 00:34:06,680
and when you pair it with smoke,
it clashed and sort of made it
655
00:34:06,680 --> 00:34:08,560
not smoky, not vanilla
656
00:34:08,560 --> 00:34:11,840
and I don't think it tied
it all together.
657
00:34:11,840 --> 00:34:13,400
JOCK: Montana, what have you made us?
658
00:34:13,400 --> 00:34:18,720
It's a gochujang and maple glazed
octopus with a miso and XO cream
659
00:34:18,720 --> 00:34:21,000
and some puffed black rice.
660
00:34:21,000 --> 00:34:22,880
Montana, the octopus is nice
661
00:34:22,880 --> 00:34:25,160
but the gochujang and the maple
with the cream,
662
00:34:25,160 --> 00:34:28,080
I think there was not enough smoke
in them for this challenge.
663
00:34:29,280 --> 00:34:31,280
Better luck next time.
Thanks, Montana.
664
00:34:31,280 --> 00:34:32,840
All good. Thank you.
(APPLAUSE)
665
00:34:32,840 --> 00:34:34,480
(SIGHS)
666
00:34:37,520 --> 00:34:39,400
Oh.
667
00:34:39,400 --> 00:34:41,480
Next up...Billie!
668
00:34:41,480 --> 00:34:43,640
(APPLAUSE)
669
00:34:43,640 --> 00:34:46,320
BILLIE: The peaches
are really delicious.
670
00:34:46,320 --> 00:34:50,200
They have a nice char. They've got
a good smoky character to them.
671
00:34:50,200 --> 00:34:52,840
And hopefully,
I've nailed the texture
672
00:34:52,840 --> 00:34:54,880
of the frozen ricotta element.
673
00:34:57,000 --> 00:34:58,520
Billie, what have you made us?
674
00:34:58,520 --> 00:35:01,520
Like, a peaches and cream
sort of dessert.
675
00:35:01,520 --> 00:35:04,240
So it's a frozen ricotta mousse
676
00:35:04,240 --> 00:35:06,560
that has a bit of a smoky flavour
through it,
677
00:35:06,560 --> 00:35:10,000
grilled peaches, macadamia praline.
678
00:35:10,000 --> 00:35:14,920
There's a rosemary peach syrup
and a bit of whey caramel as well.
679
00:35:14,920 --> 00:35:16,360
Awesome.
Yes.
680
00:35:16,360 --> 00:35:18,640
You weren't tempted to do
a savoury dish today?
681
00:35:18,640 --> 00:35:21,600
Um...mind went straight to peaches,
to be honest.
682
00:35:21,600 --> 00:35:23,600
Yeah, right. Nice.
683
00:35:27,560 --> 00:35:29,160
(ANDY GASPS)
(SPOON SLAMS ON PLATE)
684
00:35:32,720 --> 00:35:35,080
Frozen ricotta mousse.
Yeah.
685
00:35:35,080 --> 00:35:36,640
So it's like a whipped cream
686
00:35:36,640 --> 00:35:39,480
and sort of, like, blitzed ricotta
as well.
687
00:35:39,480 --> 00:35:41,440
(SPOON SLAMS ON PLATE)
Far out!
688
00:35:42,920 --> 00:35:45,040
Man.
Problem? (CHUCKLES)
689
00:35:45,040 --> 00:35:47,160
Did you know it was this hard?
690
00:35:47,160 --> 00:35:49,160
No. (CHUCKLES)
691
00:35:49,160 --> 00:35:52,200
What sent you down the ricotta route?
692
00:35:52,200 --> 00:35:54,280
'Cause I wanted to get
the smoke into it.
693
00:35:54,280 --> 00:35:55,600
Yeah.
And I thought
694
00:35:55,600 --> 00:35:59,440
if I got it in with the ricotta,
I would be able to adjust.
695
00:35:59,440 --> 00:36:00,800
And are you happy with it?
696
00:36:03,760 --> 00:36:07,240
Um, I don't know about now,
after Andy cutting it then.
697
00:36:13,000 --> 00:36:18,120
ANNOUNCER: Hungry for inspiration?
698
00:36:26,040 --> 00:36:27,360
(SPOON SLAMS ON PLATE)
(ANDY GASPS)
699
00:36:30,120 --> 00:36:31,160
Are you happy with it?
700
00:36:31,160 --> 00:36:35,200
Um, I don't know about now,
after Andy cutting it then.
701
00:36:35,200 --> 00:36:36,800
(SPOON HITS PLATE)
(ALL CHUCKLE)
702
00:36:36,800 --> 00:36:39,400
Sorry.
It got me.
703
00:36:56,200 --> 00:37:00,560
I think that's probably the best use
of the fire that we've seen today,
704
00:37:00,560 --> 00:37:02,480
in those peaches.
705
00:37:02,480 --> 00:37:04,800
You do get that rosemary hit.
706
00:37:04,800 --> 00:37:08,520
They're caramelised, they're charred,
they're smoky, they're glistening.
707
00:37:08,520 --> 00:37:10,640
Like, you can't do it
any better than that,
708
00:37:10,640 --> 00:37:12,240
and that shows a real skill.
709
00:37:13,800 --> 00:37:15,920
The parfait, yeah...
It's shit.
710
00:37:15,920 --> 00:37:17,280
It's not great.
(LAUGHS)
711
00:37:17,280 --> 00:37:21,240
It being hard didn't bother me, it
was the chalky texture that got me.
712
00:37:21,240 --> 00:37:24,560
Yeah, look, those peaches
were stunning.
713
00:37:24,560 --> 00:37:28,280
The char on them, you could actually
taste the rosemary smoke on it.
714
00:37:29,680 --> 00:37:31,840
The parfait, not the best.
Yep.
715
00:37:31,840 --> 00:37:36,200
But the peaches, for me,
and the rosemary syrup, nailed it.
716
00:37:36,200 --> 00:37:38,200
Thank you.
717
00:37:38,200 --> 00:37:39,760
Frozen ricotta.
Yep.
718
00:37:39,760 --> 00:37:42,640
You really need to cook the curds
very, very lightly...
719
00:37:42,640 --> 00:37:43,760
OK.
720
00:37:43,760 --> 00:37:45,800
If your temperature of your milk
goes too high...
Mm-hm?
721
00:37:45,800 --> 00:37:48,040
..your curds are therefore
more cooked,
722
00:37:48,040 --> 00:37:50,360
you get that sort of chalky texture.
723
00:37:50,360 --> 00:37:52,960
OK, yep. Rightio.
724
00:37:52,960 --> 00:37:55,200
Thank you.
(APPLAUSE)
725
00:37:55,200 --> 00:37:57,880
Blugh.
726
00:37:57,880 --> 00:38:00,440
Next up, we'd like to taste
the dish from Daniel.
727
00:38:00,440 --> 00:38:02,200
ALDO: Go, Dan!
728
00:38:05,000 --> 00:38:07,640
DANIEL: No matter how rocky
the cook process was,
729
00:38:07,640 --> 00:38:09,680
I'm just glad I've pivoted
and done something
730
00:38:09,680 --> 00:38:11,440
that I would actually love to eat.
731
00:38:11,440 --> 00:38:15,400
So...hopefully, the judges are happy
with what I've done in the end.
732
00:38:16,680 --> 00:38:19,160
Daniel, what did you land on?
733
00:38:21,000 --> 00:38:23,560
I've made grilled lamb
with charred salsa verde.
734
00:38:25,640 --> 00:38:27,360
That was a journey, man,
wasn't it, that cook?
735
00:38:27,360 --> 00:38:28,880
It was a massive journey.
736
00:38:28,880 --> 00:38:31,560
But that's an actual sort
of me dish, I suppose.
737
00:38:32,840 --> 00:38:34,000
Gotcha.
738
00:38:52,080 --> 00:38:55,360
Look, the salsa is...money.
739
00:38:55,360 --> 00:38:57,400
Really good.
740
00:38:57,400 --> 00:39:00,720
Smoky flavours,
the temperature is right,
741
00:39:00,720 --> 00:39:03,320
it's got a fiery amount of heat
in it, which I love.
742
00:39:04,600 --> 00:39:07,120
The lamb needs a little bit
more rendering.
743
00:39:07,120 --> 00:39:08,160
Yep.
744
00:39:08,160 --> 00:39:11,040
The attention to getting the herbs
on there and smoking it,
745
00:39:11,040 --> 00:39:13,320
you're thinking about it
exactly right.
746
00:39:13,320 --> 00:39:14,680
Mm.
747
00:39:14,680 --> 00:39:18,160
The best thing that you did
was not to put the potato mash on.
748
00:39:18,160 --> 00:39:19,760
That's a big tick.
749
00:39:19,760 --> 00:39:20,920
Yep.
For today.
750
00:39:20,920 --> 00:39:24,640
I feel like you're starting to cook
with pressure on yourself now.
751
00:39:24,640 --> 00:39:25,720
Oh, yeah.
752
00:39:25,720 --> 00:39:27,560
Because you know the heights
that you can get to.
753
00:39:27,560 --> 00:39:30,560
'Cause you cook so well
when you are fearless,
754
00:39:30,560 --> 00:39:32,040
and we didn't see that today.
755
00:39:32,040 --> 00:39:34,040
Yep. No worries.
Thanks, guys. Cheers.
756
00:39:34,040 --> 00:39:36,040
Thanks, Daniel.
(APPLAUSE)
757
00:39:42,200 --> 00:39:44,000
Let's go, Mindy.
758
00:39:45,920 --> 00:39:47,360
Mindy, what did you cook?
759
00:39:47,360 --> 00:39:50,440
I cooked a chargrilled ocean trout
with roast chilli sauce
760
00:39:50,440 --> 00:39:52,160
and Asian salad.
761
00:39:57,680 --> 00:40:01,960
I got a nice charred piece of skin
which was super crispy and delicious.
762
00:40:01,960 --> 00:40:05,400
I love that chilli sauce. Like, it's
got a good amount of kick to it.
763
00:40:05,400 --> 00:40:06,480
It's on the sweeter side,
764
00:40:06,480 --> 00:40:08,600
you can definitely get the fish sauce
in there.
765
00:40:08,600 --> 00:40:10,120
Well done, Mindy.
Thanks, guys.
766
00:40:10,120 --> 00:40:11,760
(APPLAUSE)
767
00:40:11,760 --> 00:40:13,160
Julie Goodwin.
768
00:40:14,400 --> 00:40:16,640
JULIE: I'm gonna call it
corn and fire.
769
00:40:16,640 --> 00:40:18,120
Corn and fire?
770
00:40:18,120 --> 00:40:22,040
(LAUGHS) It's corn pudding
on the bottom with charred corn,
771
00:40:22,040 --> 00:40:27,160
a smoke and charred salsa and a
fresh salsa and smoked sour cream.
772
00:40:27,160 --> 00:40:30,200
DAVE: The technique that you've put
in there with the smoked sour cream,
773
00:40:30,200 --> 00:40:33,280
the charred salsa, the little bit
of heat to balance it through,
774
00:40:33,280 --> 00:40:35,320
really drove the whole dish.
775
00:40:35,320 --> 00:40:38,520
Really ballsy coming out
with just a corn-based dish.
776
00:40:38,520 --> 00:40:40,320
Pretty much nailed it. Thank you.
777
00:40:40,320 --> 00:40:41,600
Thank YOU.
778
00:40:41,600 --> 00:40:43,520
Aldo.
779
00:40:43,520 --> 00:40:47,000
ALDO: I got...capsicum and octopus.
780
00:40:50,520 --> 00:40:52,320
Aldo, I really enjoyed it.
781
00:40:52,320 --> 00:40:55,160
Octopus was tender
782
00:40:55,160 --> 00:40:57,680
but the capsicum is where it sung
for me.
783
00:40:57,680 --> 00:41:02,640
That sort of smoky goodness,
it was beautiful.
784
00:41:02,640 --> 00:41:03,800
Next up, Michael!
785
00:41:04,920 --> 00:41:08,400
MICHAEL: Barbecue Murray cod, burnt
leek and a buttermilk dressing.
786
00:41:12,280 --> 00:41:14,520
Love the look of the dish, Michael,
I thought it was great.
787
00:41:14,520 --> 00:41:16,240
You really nailed the presentation.
788
00:41:16,240 --> 00:41:19,120
Cuisson on the fish was delicious,
like, it was perfect.
789
00:41:19,120 --> 00:41:21,000
Well done. Ready, Keyma?
790
00:41:21,000 --> 00:41:22,840
(APPLAUSE)
I'm not there yet.
791
00:41:22,840 --> 00:41:24,080
What have we got?
792
00:41:24,080 --> 00:41:26,280
Smoky Parrilla Venezolana.
793
00:41:26,280 --> 00:41:29,320
It is a barbecue,
but the Venezuelans,
794
00:41:29,320 --> 00:41:31,680
they just eat lots of meat
795
00:41:31,680 --> 00:41:34,400
and have it with sides,
and it's very traditional.
796
00:41:38,760 --> 00:41:42,920
MEL: Lovely char on the outside
of the chorizo and the morcilla.
797
00:41:42,920 --> 00:41:45,560
The steak was beautifully tender
and perfectly cooked
798
00:41:45,560 --> 00:41:47,400
and the chicken was absolutely
beautiful.
799
00:41:47,400 --> 00:41:49,000
It was fun, so thank you.
800
00:41:49,000 --> 00:41:51,640
Thank you, guys.
Next up, it's Alvin.
801
00:41:52,880 --> 00:41:54,400
(APPLAUSE)
802
00:41:57,640 --> 00:42:00,400
ALVIN: Oh, I'm so embarrassed
taking this up to the judges.
803
00:42:00,400 --> 00:42:03,200
In fact, every step of the way
I keep thinking,
804
00:42:03,200 --> 00:42:04,840
"Just turn around and walk back."
805
00:42:07,200 --> 00:42:10,440
Because this does not reflect me
as a cook!
806
00:42:10,440 --> 00:42:12,280
Alvin, what's the dish, please?
807
00:42:12,280 --> 00:42:16,480
I made grilled eggplant
with a miso satay sauce.
808
00:42:19,560 --> 00:42:21,240
You seem rather deflated.
809
00:42:21,240 --> 00:42:23,600
Oh, yes, I am. (CHUCKLES)
Talk to me.
810
00:42:23,600 --> 00:42:28,000
So, cooking with fire and smoke
and all that is not my forte.
811
00:42:28,000 --> 00:42:31,240
I'm just not used
to camp-fire-style cooking.
812
00:42:31,240 --> 00:42:33,480
I know the sauce is gonna be good,
813
00:42:33,480 --> 00:42:36,240
like, I made sure I charred
every ingredient.
814
00:42:37,360 --> 00:42:40,960
It's the eggplant
that's really letting me down.
815
00:42:52,880 --> 00:42:56,360
I think Andy just had
an undercooked corner.
816
00:42:57,400 --> 00:42:59,680
It's raw.
Yeah, I know.
817
00:42:59,680 --> 00:43:01,880
Like, the edges are bad, so...
818
00:43:01,880 --> 00:43:03,840
Yeah, it's crunchy, unfortunately.
819
00:43:03,840 --> 00:43:05,480
Sorry, guys.
820
00:43:05,480 --> 00:43:06,760
I'm eating raw eggplant,
821
00:43:06,760 --> 00:43:10,440
which is probably one of the worst
things to eat raw out there.
822
00:43:10,440 --> 00:43:12,880
So sorry I'm serving you this.
(CHUCKLES WRYLY)
823
00:43:14,120 --> 00:43:17,240
The satay itself
has some nice depth of flavour,
824
00:43:17,240 --> 00:43:21,080
some great latent heat to it
and some wonderful texture as well
825
00:43:21,080 --> 00:43:22,680
but you know what you did
with the eggplant
826
00:43:22,680 --> 00:43:24,120
and you're just going to have
to move on
827
00:43:24,120 --> 00:43:25,600
with whatever happens after this.
828
00:43:27,040 --> 00:43:30,240
I wouldn't even think about getting
ready for the bottom four,
829
00:43:30,240 --> 00:43:31,960
I would say
welcome to the bottom four.
830
00:43:31,960 --> 00:43:33,360
Thank you.
831
00:43:34,640 --> 00:43:37,000
Next up, it's Sarah.
832
00:43:37,000 --> 00:43:38,840
(APPLAUSE)
833
00:43:38,840 --> 00:43:41,840
SARAH: I just don't even know what
happened in that last 20 minutes.
834
00:43:41,840 --> 00:43:45,840
I mean, I know I did a lot
of running, I was down to the wire.
835
00:43:45,840 --> 00:43:49,280
I'm just hoping I got everything
onto the plate
836
00:43:49,280 --> 00:43:51,200
and it all comes together
837
00:43:51,200 --> 00:43:54,360
because the bottom four
go into the pressure test
838
00:43:54,360 --> 00:43:56,160
and that's not where I want to be.
839
00:44:09,160 --> 00:44:10,960
JOCK: Sarah, what have you made us?
840
00:44:10,960 --> 00:44:12,760
I have made frankies.
841
00:44:12,760 --> 00:44:15,800
The old Mumbai burritos, hey?
(CHUCKLES) Yeah.
842
00:44:15,800 --> 00:44:19,320
I just felt like this was the best
way to use the fire for me.
843
00:44:19,320 --> 00:44:20,560
Absolutely.
844
00:44:20,560 --> 00:44:24,400
I mean, there's no better person to
crack out the tandoor oven than you.
845
00:44:24,400 --> 00:44:29,800
How did you find the paratha on
the tandoor as opposed to the pan?
846
00:44:29,800 --> 00:44:32,240
It makes so much sense to do it
that way, so...
847
00:44:32,240 --> 00:44:35,520
..I don't know why my brain
didn't go straight to that.
848
00:44:35,520 --> 00:44:39,280
You used every last second.
Every last second.
849
00:44:39,280 --> 00:44:41,160
I feel like I've only just
started to cool down
850
00:44:41,160 --> 00:44:43,520
after all the sprinting
I was doing. (LAUGHS)
851
00:44:56,000 --> 00:44:59,040
Very, very, very, very good, Sarah.
852
00:45:00,760 --> 00:45:04,240
You promised us black, blistered
goodness and you've delivered on it.
853
00:45:04,240 --> 00:45:05,680
Yeah, there's some char.
854
00:45:05,680 --> 00:45:08,080
The cook on the chicken
is so impressive.
855
00:45:08,080 --> 00:45:11,400
It's charred beautifully
round the outside
856
00:45:11,400 --> 00:45:13,360
but yet it's just pink in the middle.
857
00:45:13,360 --> 00:45:14,640
Which is perfect.
858
00:45:14,640 --> 00:45:17,960
Today, you made a great decision,
using the tandoor oven,
859
00:45:17,960 --> 00:45:19,680
executing it perfectly.
860
00:45:19,680 --> 00:45:21,960
Your breads are fantastic.
861
00:45:21,960 --> 00:45:24,880
You know, there is not a crack
in sight when you're rolling that up,
862
00:45:24,880 --> 00:45:26,280
as it should be.
863
00:45:26,280 --> 00:45:28,080
You will be hanging around the top,
864
00:45:28,080 --> 00:45:30,800
looking for that special
advantage today.
865
00:45:30,800 --> 00:45:32,760
Well done.
Thank you. Thank you.
866
00:45:32,760 --> 00:45:34,680
This is exactly what you want
with barbecue.
867
00:45:34,680 --> 00:45:37,000
It's like that highlight of
something that holds the smoke
868
00:45:37,000 --> 00:45:42,160
really well, the charred edges
are, like, visual, tasty, textural.
869
00:45:42,160 --> 00:45:44,080
And then wrapping it in the paratha,
870
00:45:44,080 --> 00:45:46,240
it's just got that little bit
of smoke through it,
871
00:45:46,240 --> 00:45:47,960
it's absolutely superb.
872
00:45:47,960 --> 00:45:49,800
ANDY: Well done, Sarah.
Thank you. Thanks.
873
00:45:49,800 --> 00:45:51,160
(CHEERING AND APPLAUSE)
874
00:45:52,360 --> 00:45:54,080
Winner, winner, chicken dinner.
875
00:45:54,080 --> 00:45:56,720
(LAUGHS) Thank you.
876
00:45:56,720 --> 00:45:59,160
I was hoping it was gonna be
that good. And it was.
877
00:45:59,160 --> 00:46:01,200
I'm relieved.
878
00:46:07,840 --> 00:46:11,400
Well, today, we gave you
a burnt-out mystery box.
879
00:46:11,400 --> 00:46:13,360
Dave, how do you reckon they went?
880
00:46:13,360 --> 00:46:15,520
They went pretty bloody well.
881
00:46:15,520 --> 00:46:18,960
It was good to see the control of
the fire, the different techniques,
882
00:46:18,960 --> 00:46:21,960
really saw some amazing stuff, guys.
Well done.
883
00:46:21,960 --> 00:46:23,600
Pretty good props, yeah?
884
00:46:23,600 --> 00:46:27,120
Everyone, Dave Pynt in the house.
(APPLAUSE)
885
00:46:32,360 --> 00:46:35,160
Cooking with fire is never easy.
886
00:46:36,240 --> 00:46:38,240
And the cook of the best dish
today...
887
00:46:43,480 --> 00:46:45,000
..was Sarah!
888
00:46:45,000 --> 00:46:46,440
(CHEERING AND APPLAUSE)
889
00:46:46,440 --> 00:46:48,800
Well done!
Oh!
890
00:46:48,800 --> 00:46:51,840
That's amazing!
Thank you. Thank you.
891
00:46:51,840 --> 00:46:53,080
Oh, my gosh.
892
00:46:53,080 --> 00:46:56,640
Sarah, that was an absolute banger
of a dish.
893
00:46:56,640 --> 00:46:59,720
How you feeling?
I feel so happy.
894
00:46:59,720 --> 00:47:00,840
It's insane.
895
00:47:00,840 --> 00:47:05,600
Well, your frankies have won you
a very special advantage
896
00:47:05,600 --> 00:47:07,680
in the next team challenge.
So well done.
897
00:47:07,680 --> 00:47:09,360
Thank you. Thanks.
898
00:47:09,360 --> 00:47:11,280
Now you know what comes next.
899
00:47:13,040 --> 00:47:16,280
While some of your dishes
burned bright, others burned out.
900
00:47:17,840 --> 00:47:21,200
So if I say your name,
you're in tomorrow's pressure test.
901
00:47:22,480 --> 00:47:23,880
Alvin.
902
00:47:26,960 --> 00:47:28,600
Montana.
903
00:47:31,760 --> 00:47:32,840
Steph.
904
00:47:34,880 --> 00:47:38,240
And the last person going
into tomorrow's pressure test is...
905
00:47:42,680 --> 00:47:43,920
..Billie.
906
00:47:46,000 --> 00:47:49,640
Look, you guys have been in this
competition long enough to know
907
00:47:49,640 --> 00:47:53,560
that going into a pressure test
is not a fatal blow.
908
00:47:53,560 --> 00:47:56,640
You can come back from it stronger
909
00:47:56,640 --> 00:47:59,000
and more resilient
than you were before.
910
00:47:59,000 --> 00:48:03,440
So, Montana, Billie, Steph, Alvin,
pick yourselves up
911
00:48:03,440 --> 00:48:05,360
and start swinging.
912
00:48:05,360 --> 00:48:07,800
We'll see you tomorrow.
Well done, guys.
913
00:48:07,800 --> 00:48:10,120
TOMMY: Thanks, guys. Thanks, Dave.
914
00:48:10,120 --> 00:48:11,640
Thanks very much, cheers.
915
00:48:16,560 --> 00:48:18,480
ALDO: I'm shocked.
916
00:48:18,480 --> 00:48:20,040
ALVIN: I think we all are.
917
00:48:20,040 --> 00:48:22,480
I'm not looking forward to
tomorrow's pressure test,
918
00:48:22,480 --> 00:48:25,840
but I need to get over today.
(CHUCKLES)
919
00:48:25,840 --> 00:48:29,280
Tomorrow is a new day
and I need to be ready to slay.
920
00:48:32,640 --> 00:48:36,280
ANNOUNCER: Tomorrow night
on MasterChef Australia,
921
00:48:36,280 --> 00:48:38,960
they're in
brand-new territory.
922
00:48:38,960 --> 00:48:41,480
No tasting,
no worries!
923
00:48:43,760 --> 00:48:46,120
Can they re-create
a dish...
924
00:48:46,120 --> 00:48:48,240
MONTANA: If this isn't
cooked perfectly,
925
00:48:48,240 --> 00:48:49,800
I'm basically
done for.
926
00:48:49,800 --> 00:48:53,200
..without seeing it
or tasting it first?
927
00:48:53,200 --> 00:48:54,920
# Ba-ba-bum! #
928
00:48:54,920 --> 00:48:56,040
(GROANS)
929
00:48:57,720 --> 00:49:00,920
Captions by Red Bee Media
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