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VOICEOVER: Previously
on MasterChef Australia...
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00:00:03,320 --> 00:00:06,600
It was a personalised pressure test.
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00:00:06,600 --> 00:00:08,640
MINDY: I'm throwing everything
at this dish today.
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00:00:08,640 --> 00:00:10,040
I want to blow the judges away.
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00:00:10,040 --> 00:00:13,440
They set the bar
as high as they could go...
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00:00:13,440 --> 00:00:15,800
DANIEL: I'm emptying the tank today
and it feels good.
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00:00:15,800 --> 00:00:20,080
..and lifted the lid
on their own special creations...
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Wow!
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00:00:21,480 --> 00:00:24,160
ANDY: The flavours here are insane.
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00:00:24,160 --> 00:00:27,240
..with immunity-winning
dishes going to Daniel...
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00:00:27,240 --> 00:00:31,000
JOCK: It was a well-designed
roller-coaster of flavour.
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00:00:31,000 --> 00:00:32,000
..and Mindy.
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00:00:32,000 --> 00:00:33,760
ANDY: That is unbelievable.
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I can't stop eating it.
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00:00:36,280 --> 00:00:40,400
Tonight, there's one more chance
for immunity.
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00:00:40,400 --> 00:00:43,480
SARAH: To win another pin
but also to be safe for this week
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would be insane.
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It's time to get inventive.
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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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00:00:57,280 --> 00:00:59,000
# 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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00:01:04,560 --> 00:01:06,360
# You're hot, then you're cold
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00:01:06,360 --> 00:01:08,120
# You're yes, then you're no
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00:01:08,120 --> 00:01:09,920
# You're in, then you're out
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# You're up, then you're down. #
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Thank you!
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(LAUGHTER, CHATTER)
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It's top 10 week
and it's all about top dishes.
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Morning!
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00:01:34,280 --> 00:01:37,520
The people that get top dishes
get immunity
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00:01:37,520 --> 00:01:39,880
and a chance to win
the last immunity pin.
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No Mel today.
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Oh, Julie! (LAUGHS)
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There's a pole there, Julie!
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ALDO: Oh, they've got a cloche.
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Morning, everyone.
ALL: Morning.
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Unfortunately, Mel
can't be with us today,
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but top 10 week continues.
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Today is your last chance
to save yourself
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00:02:02,920 --> 00:02:05,640
from Sunday's elimination.
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00:02:05,640 --> 00:02:08,240
Cook the best dish
and you'll do just that.
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00:02:09,600 --> 00:02:13,960
You'll also earn a spot alongside
Billie, Daniel and Mindy
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in tomorrow's immunity pin cook.
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I hope your creative juices
are flowing
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because we're bringing back
a MasterChef classic.
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The invention test.
(ALL EXCLAIM)
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ALDO: I love the invention test.
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You think about things that are done
in a classic way, in different ways.
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Alvin, you look concerned.
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Oh, kind of depends
what we're inventing,
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so that's why I'm sort of concerned.
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What would you not like to see
under that cloche?
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Offal.
Eugh.
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That would be awful, wouldn't it?
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No, no, that stinks.
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Do you want to find out what it is?
ALL: Yes.
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It's a classic
many of us grew up with.
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TOMMY: Let's do it.
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Fruit salad!
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(JULIE LAUGHS)
TOMMY: Oh, OK.
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JOCK: Tommy's not digging it.
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He's walking.
(LAUGHTER)
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What is going on?
It's yummy-yummy.
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DANIEL: (CHUCKLES) Fruit salad.
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Fruit salad for me,
very nostalgic.
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You've had some great ones
and you've had some poor ones,
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just like my nan used to give us
back in the day.
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I can just remember the soup
at the bottom.
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It had the flavour of
all the different fruits.
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But then you think of
when you travel,
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some of the fruit overseas,
when it's at its peak,
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like in Peru or Mexico or Chile,
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with some chilli salt on it,
that's money.
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So, that's what it is for me.
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For you, it might be something
totally different entirely.
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And that's the beauty of
the invention test.
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It's all up to how you interpret it.
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Montana, what's fruit salad
mean to you?
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My memory is definitely
little plastic containers,
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the soggy juice at the bottom,
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and sitting out for too long
and it's all warm.
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Keyma, what about you?
Venezuelan fruit salad?
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Does fruit punch count?
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Fruit punch? 100% it counts.
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It's something like that. Tizana.
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It's more like juice than fruit,
but that's my memory of fruit salad.
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Tommy, you were about to walk, mate.
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Mustn't be much of a fan
of the old fruit salad.
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Yeah, fruit salad isn't
very yummy-yummy for me.
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(DANIEL LAUGHS)
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I am... Just...the cogs
are just turning right now.
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I have no idea what I'm going to do.
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00:04:30,880 --> 00:04:34,240
It's not an easy one,
but we are top 10.
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Whatever fruit salad is to you,
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draw on that inspiration
and bring us some juicy goodness.
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We're going to give you 75 minutes
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to reimagine and re-create
a humble fruit salad.
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The best dish today will win immunity
from Sunday night's elimination
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and a chance to win this shiny,
sparkly last immunity pin
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in tomorrow's immunity cook.
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00:05:03,480 --> 00:05:06,040
JULIE: Oh, boy,
would I like an immunity pin.
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00:05:06,040 --> 00:05:10,480
I've never had that feeling
of that bling. I want it.
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We want a fruit salad treat
that is different.
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Reimagine, make it yummy.
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Are you ready?
SOME: Yes.
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Good, because your time starts...
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..now!
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(ALL CHATTER EXCITEDLY)
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TOMMY: Alright!
MONTANA: Let's go.
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Invention tests
are a funny challenge.
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It has to be inventive,
but it has to work as well.
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I'm literally just grabbing
every fruit avail...
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Sorry.
Yeah, just make it up as you go.
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I feel that sometimes some people
do really, really crazy ideas
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that actually don't work.
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Oh, my God, this is heavy.
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ALVIN: I'll just take
the whole thing.
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00:05:56,400 --> 00:05:57,480
(JULIE LAUGHS)
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As soon as I saw that fruit salad,
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I thought it's playing right into
the hands of a dessert.
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00:06:04,440 --> 00:06:06,840
But as a fan, watching MasterChef,
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00:06:06,840 --> 00:06:08,880
my understanding of
an invention test
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00:06:08,880 --> 00:06:12,480
is to push the limits on the brief
as much as possible.
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00:06:12,480 --> 00:06:14,080
It's not a dessert today,
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00:06:14,080 --> 00:06:17,960
it is a cured kingfish with
charred fruit, aguachile,
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00:06:17,960 --> 00:06:20,120
some pickled grapes,
pickled cucumber.
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An aguachile is essentially a
ceviche in a super-flavourful liquid
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of limes, herbs, chilli, all those
really Mexican flavours.
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00:06:32,080 --> 00:06:33,480
BILLIE:
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00:06:37,760 --> 00:06:39,000
MINDY:
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00:06:39,000 --> 00:06:42,280
Yeah.
Cool. That's a cool idea.
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Chillies and cucumbers
are fruit as well,
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so I'm definitely taking
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a little bit of an artistic
interpretation with it.
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00:06:49,840 --> 00:06:52,880
To be at this point
in the competition, top 10,
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and to cook against these guys,
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your dish not only needs
to be super tasty
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but, like, I think they're
definitely looking for
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00:07:00,480 --> 00:07:03,240
that inventive sort of flair today.
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00:07:03,240 --> 00:07:05,720
So far in my cooks,
I've taken a couple of risks
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00:07:05,720 --> 00:07:07,120
and they haven't paid off.
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00:07:07,120 --> 00:07:09,760
They've put me in pressure tests
and nearly sent me home.
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So today, everything
needs to be perfect.
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Top dish gets us immunity
from Sunday's elimination,
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so definitely gonna fight for it.
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00:07:19,760 --> 00:07:22,840
What about THIS fruit salad?
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I can one-up you
on a neg front on that.
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Really?
Ours was out of a tin.
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It was called Fruit Cocktail.
Yeah.
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And it had that syrupy stuff in it.
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Everything was nasty.
Nasty fruit salad.
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Fortunately, we're not asking them
to do that today, are we?
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What we've asked them to do
is reimagine and reinvent.
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And that's what I'm looking for.
I'm looking to see creativity.
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I'm looking for them to
think outside the box today.
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I'm hoping that some of them
look towards fruits
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that some people don't imagine
as a fruit but actually is a fruit,
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00:07:51,200 --> 00:07:54,800
like eggplant or tomato or cucumber.
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I'm looking for a dish today
that stands out from the crowd
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because there's only one spot left
in tomorrow's challenge
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00:08:01,760 --> 00:08:03,120
that could win them one of these.
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00:08:03,120 --> 00:08:06,200
Yeah. And, like, the competition
is...we're at the pointy end.
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00:08:06,200 --> 00:08:09,600
You pin that on your apron,
you're sitting pretty.
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00:08:09,600 --> 00:08:11,920
I can't wait to see how
they're going to reinvent this.
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00:08:12,960 --> 00:08:13,960
Shall we look?
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00:08:18,120 --> 00:08:21,640
ALVIN: Oh, gosh. Gotta organise
this place a little bit more.
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Alright, stay.
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To meet the brief, you want to try
and be as inventive as possible,
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so, looking forward to flexing
the creative muscles.
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Ah!
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My strategy today is to think
of something that's uniquely me.
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It's so important, especially now
at this point of the competition,
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to know what you're good at.
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And in a challenge like this,
why not play to your strengths?
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00:08:52,680 --> 00:08:55,040
Hey, Alvin.
How are you going, Alvin?
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Good. Good, yeah.
Savoury?
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00:08:57,120 --> 00:08:58,720
No, sweet.
Sweet?
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00:08:58,720 --> 00:09:02,400
So, I'm making a reimagined rojak
from Malaysia.
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Ooh, yeah.
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00:09:03,480 --> 00:09:05,320
Essentially, it's a street snack.
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It's packed with fruits, vegetables
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and this really lovely, funky sauce
with sesame and peanuts.
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00:09:12,640 --> 00:09:15,000
So instead of the toasted peanuts,
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I'm going to put glutinous
rice balls that I'm going to cook.
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And there's going to be
a peanut filling to it.
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I love it.
I also like your glasses today, man.
192
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Looking good.
(LAUGHS)
193
00:09:25,960 --> 00:09:28,280
Last spot.
Last chance to win the pin.
194
00:09:28,280 --> 00:09:30,120
I really want it.
I really want it.
195
00:09:30,120 --> 00:09:32,440
Everyone really wants it.
I know. Everyone wants it.
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00:09:32,440 --> 00:09:34,280
And I want it more.
I'm excited.
197
00:09:34,280 --> 00:09:36,440
I'm excited too.
Good luck.
198
00:09:41,200 --> 00:09:45,320
Today, I'm making my take
on Venezuelan fruit punch.
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00:09:45,320 --> 00:09:48,120
I'm thinking do a colour jelly,
200
00:09:48,120 --> 00:09:52,440
so a fruit punch jelly with
a topping of condensed milk jelly,
201
00:09:52,440 --> 00:09:54,000
compressed fruit.
202
00:09:54,000 --> 00:09:57,680
So very tropical, punchy
take on fruit salad.
203
00:10:00,600 --> 00:10:02,760
Have you got a whisk there, Sar?
I don't.
204
00:10:04,320 --> 00:10:07,640
I do love invention tests. They
give you the chance to be creative.
205
00:10:07,640 --> 00:10:10,080
It's gonna be a sauteed
coconut panna cotta
206
00:10:10,080 --> 00:10:13,920
with a passionfruit syrup
and some pop of finger limes.
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00:10:13,920 --> 00:10:16,040
There are so many amazing cooks
around me
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00:10:16,040 --> 00:10:18,760
and, you know, it's getting to
the hard part of the competition
209
00:10:18,760 --> 00:10:20,240
when everybody cooks great food.
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00:10:20,240 --> 00:10:21,480
You've got to bring it on.
211
00:10:25,200 --> 00:10:26,280
Delicious.
212
00:10:26,280 --> 00:10:27,520
You good?
213
00:10:27,520 --> 00:10:29,360
I am. Are you?
Yeah.
214
00:10:29,360 --> 00:10:32,440
I am excited about this
fruit salad challenge.
215
00:10:32,440 --> 00:10:37,240
I've just got an idea of something
that, for me, is quite nostalgic.
216
00:10:37,240 --> 00:10:41,160
Reinventing a dish means
turning it into something that...
217
00:10:41,160 --> 00:10:43,640
..it really speaks of you,
your style,
218
00:10:43,640 --> 00:10:45,760
but you still get
an essence of that dish.
219
00:10:45,760 --> 00:10:51,480
I'm doing a version of a fruit salad
220
00:10:51,480 --> 00:10:55,080
that reminds me
of my mum's pavlova growing up.
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So it's all the flavours
that she would put in a pavlova
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but inventive-style.
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00:11:01,240 --> 00:11:05,000
The only memories I have
of a fruit salad,
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00:11:05,000 --> 00:11:09,040
or the closest thing to it when
I was a kid, was my mum's pavlova.
225
00:11:09,040 --> 00:11:12,640
She would load it with
passionfruit and strawberry,
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00:11:12,640 --> 00:11:15,400
and that's just about
all the fruit I ate.
227
00:11:15,400 --> 00:11:17,800
I'm going to make,
like, a really beautiful
228
00:11:17,800 --> 00:11:19,560
strawberry salad at the base
229
00:11:19,560 --> 00:11:24,200
and small kind of meringues
with a kiwifruit sorbet on top.
230
00:11:25,520 --> 00:11:27,480
I think when you connect
your emotions to food,
231
00:11:27,480 --> 00:11:29,800
it's always a good thing.
232
00:11:29,800 --> 00:11:32,880
My mum is known as
the pavlova queen.
233
00:11:32,880 --> 00:11:37,000
Her pavlova has become
this infamous dish.
234
00:11:37,000 --> 00:11:39,280
Even in my restaurant in India,
235
00:11:39,280 --> 00:11:43,800
I brought in the big guns, my mum,
to teach the staff how to make it.
236
00:11:45,200 --> 00:11:48,480
Oh, to win another pin
but also to be safe for this week
237
00:11:48,480 --> 00:11:49,880
would be insane.
238
00:11:55,680 --> 00:11:56,920
Very yum.
239
00:11:56,920 --> 00:12:00,200
When the stakes are high, time flies
in the MasterChef kitchen.
240
00:12:00,200 --> 00:12:01,760
You got one hour to go!
241
00:12:01,760 --> 00:12:04,560
(CHEERING)
Whoo! Let's go, guys!
242
00:12:07,080 --> 00:12:09,680
I nearly caught it. (LAUGHS)
243
00:12:13,240 --> 00:12:15,160
BILLIE: What's Tommy up to
over there?
244
00:12:16,080 --> 00:12:19,040
I'm going to do a...
245
00:12:22,000 --> 00:12:24,320
I've got to figure it out.
246
00:12:24,320 --> 00:12:26,720
15 minutes has gone
247
00:12:26,720 --> 00:12:28,640
but I don't know what I'm doing
with this fruit salad.
248
00:12:28,640 --> 00:12:30,440
I'm still kind of thinking about it.
249
00:12:31,680 --> 00:12:34,080
I consider myself
quite a creative cook -
250
00:12:34,080 --> 00:12:36,360
I like to, you know,
think on my feet with food -
251
00:12:36,360 --> 00:12:39,360
but fruit salad is just fruit to me.
252
00:12:39,360 --> 00:12:43,240
I don't have many of them.
I didn't grow up eating them.
253
00:12:43,240 --> 00:12:44,640
In Vietnam, it was like,
254
00:12:44,640 --> 00:12:46,400
"Oh, dragon fruits are good
this time of the year.
255
00:12:46,400 --> 00:12:47,840
"Let's eat some dragon fruit
for dessert."
256
00:12:47,840 --> 00:12:49,440
Or, "Watermelons are good
this time of the year,
257
00:12:49,440 --> 00:12:50,520
"so let's eat some watermelon."
258
00:12:51,760 --> 00:12:54,000
DANIEL: Hurry up, Tommy!
(APPLAUSE)
259
00:12:58,120 --> 00:12:59,400
Where are all the limes at?
260
00:13:00,400 --> 00:13:02,680
I'm running back and forth
from the pantry,
261
00:13:02,680 --> 00:13:04,360
but nothing's coming to my mind yet.
262
00:13:08,080 --> 00:13:09,560
MINDY: Come on, Tommy!
263
00:13:09,560 --> 00:13:11,640
Today's the last chance
to win immunity.
264
00:13:12,600 --> 00:13:16,920
If I miss out today, I'll be in that
elimination at the end of the week.
265
00:13:16,920 --> 00:13:19,880
Only six people. Terrible odds.
266
00:13:28,400 --> 00:13:30,800
The time is just
tick, tick, ticking away.
267
00:13:32,240 --> 00:13:34,520
I don't know what to do
with this fruit salad...
268
00:13:34,520 --> 00:13:35,920
Ahhhh!
269
00:13:36,280 --> 00:13:38,720
..but I'm thinking if I want to
do well in today's challenge,
270
00:13:38,720 --> 00:13:41,400
I have to go back to my roots,
draw onto my heritage.
271
00:13:42,520 --> 00:13:44,920
I've got lots of
South-East Asian fruit -
272
00:13:44,920 --> 00:13:48,640
longan, dragon fruit,
mangosteen, star fruit.
273
00:13:48,640 --> 00:13:50,800
These kind of flavours
are comfortable to me,
274
00:13:50,800 --> 00:13:53,680
so hopefully having that little bit
of comfortability
275
00:13:53,680 --> 00:13:57,200
is going to help me,
you know, invent something.
276
00:13:57,200 --> 00:13:59,040
Then it gives me an idea.
277
00:13:59,040 --> 00:14:00,200
Durian.
278
00:14:00,200 --> 00:14:02,320
DANIEL: Yes, Tommy. (LAUGHS)
Go, mate.
279
00:14:02,320 --> 00:14:06,600
Durian has a bad rep
for being pretty unpalatable.
280
00:14:06,600 --> 00:14:10,000
Some people say it tastes
a little bit like onion and garlic,
281
00:14:10,000 --> 00:14:13,320
a little bit like socks,
but I love it.
282
00:14:13,320 --> 00:14:16,520
Durian, pomegranate, coconut oil.
283
00:14:16,520 --> 00:14:20,040
When I was younger, my mum loved
durian, the kids not so much.
284
00:14:20,040 --> 00:14:23,280
So she used to get a tub
of vanilla ice-cream, durian,
285
00:14:23,280 --> 00:14:25,560
mix it through so that we
got used to that taste.
286
00:14:26,960 --> 00:14:29,840
There is a dish
that I'm thinking of - che ba mau -
287
00:14:29,840 --> 00:14:33,040
which is a three-coloured
Vietnamese dessert.
288
00:14:33,040 --> 00:14:34,400
I'm trying to figure it out,
289
00:14:34,400 --> 00:14:37,080
change it so that it's, like,
THESE fruits today.
290
00:14:38,120 --> 00:14:41,200
I'm going to try a durian custard
291
00:14:41,200 --> 00:14:45,920
and then I'm going to do this thing
which uses the water chestnut,
292
00:14:45,920 --> 00:14:49,440
and I cut it up small
and then I wrap it in tapioca
293
00:14:49,440 --> 00:14:51,800
and it looks like a pomegranate.
294
00:14:51,800 --> 00:14:54,680
A coconut granita, and I'm just gonna
make a jelly out of the star fruit,
295
00:14:54,680 --> 00:14:56,520
and it gives it that third colour.
296
00:14:56,520 --> 00:14:59,400
I'm going really, really
out of the box today
297
00:14:59,400 --> 00:15:02,480
because I really want to show
the judges that I can be creative.
298
00:15:03,440 --> 00:15:04,680
I'm just going to play around with it
299
00:15:04,680 --> 00:15:06,880
and make it really
kind of interesting.
300
00:15:06,880 --> 00:15:09,120
DANIEL: Smells good, Tommy!
BILLIE: It smells great up here.
301
00:15:10,640 --> 00:15:12,720
MINDY: Do you notice
Julie's necklace today?
302
00:15:13,840 --> 00:15:15,880
JULIE: It's my new predictive
jewellery range.
303
00:15:15,880 --> 00:15:17,520
It's funny how often it turns out
304
00:15:17,520 --> 00:15:19,280
I'm wearing what the challenge
is going to be,
305
00:15:19,280 --> 00:15:21,880
and I swear to God I'm not getting
emails or anything like that.
306
00:15:22,680 --> 00:15:24,800
BOTH: Julie Goodwin.
Hello.
307
00:15:24,800 --> 00:15:26,680
That was nice,
what we just did there.
308
00:15:26,680 --> 00:15:28,280
Yeah, it was good, eh?
How are you going?
309
00:15:28,280 --> 00:15:30,440
I'm good, thank you.
What are you making?
310
00:15:30,440 --> 00:15:33,640
Thai fruit salad curry.
Thai fruit salad curry.
311
00:15:33,640 --> 00:15:36,800
27 years ago,
I honeymooned in Thailand.
312
00:15:36,800 --> 00:15:39,120
I fell in love with Thai cuisine.
313
00:15:39,120 --> 00:15:42,240
It was the first time I realised
that there are parts of the world
314
00:15:42,240 --> 00:15:44,480
where you can eat noodles
for breakfast.
315
00:15:44,480 --> 00:15:45,960
I was stoked!
316
00:15:45,960 --> 00:15:48,440
Let's hear about it.
It's a Thai curry paste.
317
00:15:48,440 --> 00:15:51,040
But instead of getting, you know,
fish or seafood or whatever,
318
00:15:51,040 --> 00:15:52,880
there'll be fruits.
319
00:15:52,880 --> 00:15:56,600
So, star fruit, tomatoes, pineapple.
320
00:15:56,600 --> 00:16:01,280
There's obviously...there's Kaffir
lime zest in the paste, lychees.
321
00:16:01,280 --> 00:16:03,880
I've got seven or eight fruits.
(ALL LAUGH)
322
00:16:03,880 --> 00:16:05,920
So I thought, well,
why not just go the whole hog
323
00:16:05,920 --> 00:16:07,280
and make the whole thing
about the fruit?
324
00:16:07,280 --> 00:16:10,080
Sure, go the whole hog,
without any pig.
325
00:16:10,080 --> 00:16:12,400
That's one way of sticking out
from the rest of the crowd.
326
00:16:12,400 --> 00:16:15,080
I'm assuming that you want that.
I have my eyes on that.
327
00:16:15,080 --> 00:16:17,440
I've never had one.
You've never had one?
328
00:16:17,440 --> 00:16:20,280
No. In my season,
there was no such thing.
329
00:16:20,280 --> 00:16:22,640
Well, good luck, Julie.
Thank you. Cheers.
330
00:16:22,640 --> 00:16:25,160
Every beautiful Thai curry
starts with a curry paste,
331
00:16:25,160 --> 00:16:26,960
so that's what I'm making now.
332
00:16:26,960 --> 00:16:28,560
Galangal, ginger.
333
00:16:30,320 --> 00:16:35,600
Lemongrass, garlic, it's got
chillies. And that's about it.
334
00:16:39,280 --> 00:16:42,600
Reinventing the fruit salad
ain't no easy feat.
335
00:16:42,600 --> 00:16:44,480
You've only got 45 minutes to go.
336
00:16:55,480 --> 00:16:57,200
Keyma.
Hello.
337
00:16:57,200 --> 00:16:58,200
What's happening?
338
00:16:58,200 --> 00:17:00,360
I'm planning to make, like,
a tropical fruit punch,
339
00:17:00,360 --> 00:17:02,840
so a jelly cup with
fruit punch underneath
340
00:17:02,840 --> 00:17:05,520
and condensed milk jelly on top.
341
00:17:05,520 --> 00:17:07,040
Cool.
You need a few things to set.
342
00:17:08,040 --> 00:17:10,760
You've got a bit of time pressure.
Yes, I have.
343
00:17:10,760 --> 00:17:13,920
And I have to put... Yes, I have.
Have you set anything yet?
344
00:17:15,320 --> 00:17:16,400
No.
345
00:17:16,400 --> 00:17:19,160
Wouldn't the jelly be
the first thing you'd get on?
346
00:17:21,400 --> 00:17:23,280
Oh, my God.
347
00:17:23,280 --> 00:17:24,720
Thank you.
348
00:17:28,200 --> 00:17:29,440
Aldo.
Hey, Aldo.
349
00:17:29,440 --> 00:17:30,440
Hello.
350
00:17:30,440 --> 00:17:33,440
What are you making?
A salted coconut panna cotta.
351
00:17:33,440 --> 00:17:36,360
OK, so a panna cotta middle of
the plate, I'm guessing.
352
00:17:36,360 --> 00:17:38,360
Correct. Then I'm going
to have the passionfruit syrup.
353
00:17:38,360 --> 00:17:41,560
Then I'm going to have
the compressed pineapple
354
00:17:41,560 --> 00:17:44,240
with finger lime and rum.
355
00:17:44,240 --> 00:17:46,600
So you're compressing the lime
and the rum into the...
356
00:17:46,600 --> 00:17:49,200
The lime is going to be
just the zest of the rum.
357
00:17:50,360 --> 00:17:53,360
OK. The zest of the rum?
358
00:17:53,360 --> 00:17:55,880
Uh...
359
00:17:55,880 --> 00:17:58,080
(MAKES SCRAPING NOISE) You'd be
there for a while, wouldn't you?
360
00:17:58,080 --> 00:18:00,160
The zest of the lime.
Zest of the lime, yeah.
361
00:18:00,160 --> 00:18:03,000
Zest of the lime, just a little touch
to just balance it off
362
00:18:03,000 --> 00:18:05,160
the sugar that I'm going to
put it in as well.
363
00:18:09,720 --> 00:18:12,840
I'm building the sauce that
will sort of cook the rojak.
364
00:18:12,840 --> 00:18:15,440
It's got all the things
that you wouldn't think would make
365
00:18:15,440 --> 00:18:17,080
a sauce in a fruit salad.
366
00:18:19,280 --> 00:18:21,440
So oyster sauce, shrimp paste
367
00:18:21,440 --> 00:18:25,360
and some tamarind
and some chilli paste.
368
00:18:25,360 --> 00:18:28,680
So, this will be quite a taste
sensation for the judges,
369
00:18:28,680 --> 00:18:30,240
let's put it this way.
370
00:18:32,760 --> 00:18:34,040
Ooh, yeah.
371
00:18:36,400 --> 00:18:39,000
BOTH: Sarah.
Hi.
372
00:18:39,000 --> 00:18:40,280
What are you cooking?
373
00:18:40,280 --> 00:18:43,440
So, I'm making a version
of Mum's pavlova.
374
00:18:43,440 --> 00:18:44,720
Ooh.
375
00:18:44,720 --> 00:18:46,640
So, my mum's, like,
the pavlova queen.
376
00:18:46,640 --> 00:18:48,800
She used to make it all the time.
377
00:18:48,800 --> 00:18:51,800
I wanted to do a play on the fruits
that she used to use.
378
00:18:51,800 --> 00:18:53,800
So kiwi fruit and strawberry.
Yep.
379
00:18:53,800 --> 00:18:56,480
So I'm going to do kind of
a strawberry salad at the bottom
380
00:18:56,480 --> 00:18:59,760
and then a small kind of meringue
just for the texture going through,
381
00:18:59,760 --> 00:19:01,920
and then a kiwifruit sorbet on top.
382
00:19:01,920 --> 00:19:03,480
OK.
What's Mum's name?
383
00:19:03,480 --> 00:19:06,320
Lorraine.
Lorraine's Pavlova.
384
00:19:06,320 --> 00:19:10,240
Can it be the top dish today?
385
00:19:10,240 --> 00:19:13,280
I have my eye on being safe
for the week
386
00:19:13,280 --> 00:19:15,920
because I got eliminated at top nine.
387
00:19:15,920 --> 00:19:19,960
I at least want to get to top nine
in this year's competition,
388
00:19:19,960 --> 00:19:22,560
so I'm definitely gunning for that.
389
00:19:22,560 --> 00:19:26,120
I definitely feel the pressure to
beat where I came in my season.
390
00:19:27,120 --> 00:19:29,960
Say 30.
MINDY: OK, I'll tell you in 30.
391
00:19:29,960 --> 00:19:31,840
You want to show that you've grown.
392
00:19:31,840 --> 00:19:33,400
ALDO: Sar?
Sorry?
393
00:19:33,400 --> 00:19:36,160
Have you started the sorbet?
Yeah, yeah, yeah.
394
00:19:36,160 --> 00:19:37,800
Oh, not in yet.
395
00:19:37,800 --> 00:19:39,400
When? When are you
putting it in, mate?
396
00:19:39,400 --> 00:19:41,360
Two seconds.
397
00:19:43,120 --> 00:19:46,760
The competition this season
has definitely been tougher.
398
00:19:46,760 --> 00:19:50,120
Walking into the kitchen,
I very quickly realised
399
00:19:50,120 --> 00:19:52,360
that everyone is very, very talented
400
00:19:52,360 --> 00:19:57,520
and I really had to do a lot
of work to get to this point.
401
00:19:57,520 --> 00:20:02,360
So today I need a dish to keep me
safe from the elimination.
402
00:20:02,360 --> 00:20:05,080
MINDY: How's your sorbet going, Sar?
Getting there.
403
00:20:06,840 --> 00:20:08,160
Slowly.
404
00:20:10,440 --> 00:20:12,040
JULIE: Ooh! Sorry, Mon. (LAUGHS)
405
00:20:13,120 --> 00:20:15,120
So I've got my cured kingfish
in the fridge.
406
00:20:15,120 --> 00:20:17,760
I'm working on my aguachile base.
407
00:20:17,760 --> 00:20:20,080
Hibachi.
Mm.
408
00:20:20,080 --> 00:20:22,680
I'm charring these fruits
on the hibachi.
409
00:20:22,680 --> 00:20:26,680
I wanna get a really nice sort of
smoky Mexican depth of flavour on it.
410
00:20:26,680 --> 00:20:28,760
JOCK: Montana.
ANDY: Hey, Montana.
411
00:20:28,760 --> 00:20:29,760
Hello, hello.
412
00:20:29,760 --> 00:20:31,960
This looks like a very
interesting bench.
413
00:20:31,960 --> 00:20:34,000
Yeah. What's going on here?
What are you making?
414
00:20:34,000 --> 00:20:36,320
So I'm doing a sort
of kingfish ceviche.
415
00:20:36,320 --> 00:20:38,000
Well, cured kingfish.
Yep.
416
00:20:38,000 --> 00:20:41,000
Aguachile, sort of charred cucumber,
grapes.
417
00:20:41,000 --> 00:20:43,800
Ooh, OK.
Chillies. Some pickled grapes,
418
00:20:43,800 --> 00:20:46,400
pickled cucumber, coriander oil.
419
00:20:47,400 --> 00:20:48,520
Yep.
420
00:20:48,520 --> 00:20:50,280
It's a reinvented fruit salad
421
00:20:50,280 --> 00:20:52,840
in the sense that I'm using
a whole bunch of different fruits
422
00:20:52,840 --> 00:20:54,960
in the aguachile base.
423
00:20:54,960 --> 00:20:57,400
So I've got cucumbers,
grapes, star fruit,
424
00:20:57,400 --> 00:20:58,960
chillies technically are a fruit,
425
00:20:58,960 --> 00:21:02,880
and then the pickled grapes on top
just visually cue the fruit as well.
426
00:21:02,880 --> 00:21:04,920
Very different than what
we expect from you as well.
Yeah.
427
00:21:04,920 --> 00:21:07,040
It's exciting.
Yeah, I love how you're
thinking about this.
428
00:21:07,040 --> 00:21:09,240
I remember having this tiger's milk
ceviche before.
429
00:21:09,240 --> 00:21:12,560
Tiger's milk is basically a bunch
of chillies and aromats blitzed up,
430
00:21:12,560 --> 00:21:14,480
and they put fruit in theirs as well
431
00:21:14,480 --> 00:21:17,920
and it was, like...totally flipped
my mind what I thought ceviche was
432
00:21:17,920 --> 00:21:19,760
at the time. I'm excited too.
433
00:21:19,760 --> 00:21:21,160
This is such a great idea.
434
00:21:21,160 --> 00:21:23,560
I think it all comes down
to balance at the end of the day.
435
00:21:23,560 --> 00:21:24,960
Good luck.
436
00:21:24,960 --> 00:21:26,640
Far out.
437
00:21:26,640 --> 00:21:31,000
Oh, God, doing a dish that's right up
Andy's alley is definitely a risk
438
00:21:31,000 --> 00:21:33,720
because something they know
like the back of their hand,
439
00:21:33,720 --> 00:21:35,480
always opens you up for critique.
440
00:21:35,480 --> 00:21:38,960
I mean, I dunno, I just hope
I made the right decision.
441
00:21:49,120 --> 00:21:53,120
You've already had 45 minutes,
you've just got 30 minutes to go.
442
00:21:53,120 --> 00:21:54,960
Let's go, guys! 30 minutes!
443
00:21:54,960 --> 00:21:57,040
(ALL CHEER)
444
00:21:57,040 --> 00:21:58,280
Argh!
445
00:22:11,600 --> 00:22:13,160
I'm making my version of che ba mau,
446
00:22:13,160 --> 00:22:15,520
which is a Vietnamese
three-coloured dessert.
447
00:22:15,520 --> 00:22:18,080
To reinvent that,
I'm gonna do four different elements
448
00:22:18,080 --> 00:22:22,480
and just play on those South-East
Asian fruits that I love to eat.
449
00:22:22,480 --> 00:22:24,080
I've made my star fruit jelly.
450
00:22:24,080 --> 00:22:26,400
Time for me to move on
to my durian custard.
451
00:22:26,400 --> 00:22:28,000
Durian, what do you reckon?
452
00:22:28,000 --> 00:22:30,280
Mate, I reckon go for it.
Yeah.
453
00:22:31,400 --> 00:22:33,920
Figure it out, right?
It'll certainly make you stick
out from the rest!
454
00:22:33,920 --> 00:22:36,000
(BOTH LAUGH)
455
00:22:36,000 --> 00:22:39,760
In lots of places, hotels, shops,
you can't bring durian into them
456
00:22:39,760 --> 00:22:41,280
because they just stink up the place.
457
00:22:41,280 --> 00:22:44,840
But I love it and I'm hoping to make
the judges love it as well today.
458
00:22:46,200 --> 00:22:47,800
He's cutting the durian.
459
00:22:47,800 --> 00:22:49,720
I've got a good durian here.
460
00:22:49,720 --> 00:22:51,680
Keyma's gonna go, "Eugh!"
461
00:22:53,800 --> 00:22:58,000
Anyone gonna have durian in this
kitchen, it has to be me, right?
462
00:22:58,000 --> 00:22:59,640
Ugh!
463
00:22:59,640 --> 00:23:02,200
It smells beautiful.
It's a good durian, actually.
464
00:23:02,200 --> 00:23:06,560
Just gotta make it taste even better
with the custard, I'd say.
465
00:23:06,560 --> 00:23:08,960
Durian isn't a very sweet fruit.
466
00:23:08,960 --> 00:23:11,280
It's kind of got this mix
of sweet and savoury.
467
00:23:11,280 --> 00:23:14,000
But I think
when it's added to the custard,
468
00:23:14,000 --> 00:23:16,520
it gives it that little extra
sugary lift.
469
00:23:16,520 --> 00:23:19,120
Oh, look at that!
Now, that's a durian.
470
00:23:19,120 --> 00:23:20,320
That's probably all I need.
471
00:23:20,320 --> 00:23:22,360
To make my durian custard,
472
00:23:22,360 --> 00:23:25,560
I've got egg yolks, milk, sugar,
and durian in the mixer.
473
00:23:25,560 --> 00:23:26,880
Blitz it up, heat it up.
474
00:23:26,880 --> 00:23:30,480
It's kind of like onion plus beet
at the same time.
475
00:23:30,480 --> 00:23:32,120
In a custard, it is amazing.
476
00:23:35,200 --> 00:23:37,160
BILLIE: Danger, Tommy, danger.
477
00:23:37,160 --> 00:23:38,840
DANIEL: Does it reek of durian,
Tommy?
478
00:23:38,840 --> 00:23:40,400
Yeah, it does, bro.
479
00:23:40,400 --> 00:23:42,560
Oh, it smells good, actually.
I can smell it from here.
480
00:23:42,560 --> 00:23:45,520
I don't know how the judges react
to eating durian.
481
00:23:45,520 --> 00:23:48,080
'Cause I love it,
but I know it's polarising.
482
00:23:53,200 --> 00:23:55,800
Fruit salad for me -
not that interesting,
483
00:23:55,800 --> 00:23:58,040
which is why this makes
the perfect invention test,
484
00:23:58,040 --> 00:24:00,240
'cause we get to see
reimagined versions.
485
00:24:00,240 --> 00:24:02,240
And there are some pretty
crazy ones out there.
486
00:24:02,240 --> 00:24:03,760
Well, there's not one similar dish.
487
00:24:03,760 --> 00:24:06,480
Like, they're all... (CHUCKLES)
..very, very different.
488
00:24:06,480 --> 00:24:07,880
What are you liking?
489
00:24:07,880 --> 00:24:09,320
I've gotta say Alvin.
490
00:24:09,320 --> 00:24:10,720
Like, he's doing a rojak.
Yeah.
491
00:24:10,720 --> 00:24:14,160
He's kind of doing a sort
of reimagined version of it.
Sweet-savoury, yeah.
492
00:24:14,160 --> 00:24:15,600
And I love rojak.
Yeah.
493
00:24:15,600 --> 00:24:17,320
Great concept, I reckon.
494
00:24:17,320 --> 00:24:20,600
Same for Julie.
She's doing a fruit salad Thai curry.
495
00:24:20,600 --> 00:24:21,600
Yeah!
496
00:24:21,600 --> 00:24:23,880
Which I think is a great idea.
497
00:24:23,880 --> 00:24:26,000
And she's totally in the zone.
Love it.
498
00:24:26,000 --> 00:24:27,760
I think it'll be interesting as well
499
00:24:27,760 --> 00:24:30,360
'cause she's thought outside
of what is normal.
Yeah.
500
00:24:30,360 --> 00:24:31,720
As has Montana.
Yeah.
501
00:24:31,720 --> 00:24:33,680
Gonna make 'em stick out.
Yeah, definitely.
502
00:24:33,680 --> 00:24:36,600
I hope Montana can really bring home
the concept.
503
00:24:36,600 --> 00:24:38,000
It's just gotta be balanced.
504
00:24:38,000 --> 00:24:41,440
We've asked them to really warp their
brains and reinvent that fruit salad.
505
00:24:41,440 --> 00:24:42,920
I think they've done just that.
506
00:24:42,920 --> 00:24:44,760
I'm looking forward to it.
It's just about execution.
507
00:24:44,760 --> 00:24:45,880
Yeah. Can't wait.
508
00:24:48,600 --> 00:24:50,680
MINDY: Keep going, girl.
509
00:24:50,680 --> 00:24:54,080
MONTANA: I'm making
a fruit salad-inspired aguachile
510
00:24:54,080 --> 00:24:56,880
with a cured kingfish
and coriander oil.
511
00:24:58,080 --> 00:25:02,520
There's a massive risk in doing
something that the judges love
512
00:25:02,520 --> 00:25:04,960
and I'm definitely
feeling the pressure.
513
00:25:06,280 --> 00:25:09,000
The aguachile itself
is a pretty simple element -
514
00:25:09,000 --> 00:25:10,800
fruits that have been charred
on a hibachi
515
00:25:10,800 --> 00:25:12,800
and blitzed together and strained.
516
00:25:12,800 --> 00:25:15,320
So it really comes down to
517
00:25:15,320 --> 00:25:17,560
getting the balance on it
absolutely spot-on.
518
00:25:19,320 --> 00:25:22,360
Balance is all about
having that perfect ratio
519
00:25:22,360 --> 00:25:26,960
between sweetness, saltiness,
acidity, a little bit of bitterness.
520
00:25:26,960 --> 00:25:28,400
Trying to figure it out.
521
00:25:28,400 --> 00:25:31,560
You can have
one of the most creative ideas
522
00:25:31,560 --> 00:25:34,760
but if the balance is off,
it doesn't mean anything
523
00:25:34,760 --> 00:25:39,280
and I've come undone on a few cooks
where my balance has been off.
524
00:25:40,280 --> 00:25:42,800
Is this the dressing?
Uh, yeah. It's not finished yet.
525
00:25:42,800 --> 00:25:44,720
What are you...? What have you got?
Um, so...
526
00:25:44,720 --> 00:25:46,920
..grapes, chillies, cucumber,
star fruit.
527
00:25:51,320 --> 00:25:52,960
Nothing?
I can't tell you anything.
528
00:25:52,960 --> 00:25:54,760
I know you can't. (CHUCKLES)
529
00:25:57,280 --> 00:25:58,960
DANIEL: Everything taste good, Mon?
530
00:25:58,960 --> 00:26:01,360
Uh, yeah, it's not finished yet.
531
00:26:01,360 --> 00:26:03,640
Still needs a little bit of work.
532
00:26:03,640 --> 00:26:06,960
I'm gonna boost the acidity,
get a bit more salt in that broth.
533
00:26:11,760 --> 00:26:15,480
Straight up in fruit salads
in 15 minutes!
534
00:26:15,480 --> 00:26:16,920
(APPLAUSE)
535
00:26:16,920 --> 00:26:17,960
JOCK: Let's go!
536
00:26:17,960 --> 00:26:19,840
(LAUGHS) 15 minutes?!
537
00:26:19,840 --> 00:26:22,440
I may need to change my pants!
(LAUGHS)
538
00:26:28,880 --> 00:26:30,560
The glutinous rice balls
are in there now
539
00:26:30,560 --> 00:26:32,120
so it needs to be kind of squidgy.
540
00:26:32,120 --> 00:26:33,120
Kind of like mochi.
541
00:26:33,120 --> 00:26:36,560
Um, and with this lovely
sort of peanut filling.
542
00:26:36,560 --> 00:26:40,160
So I hope it works.
543
00:26:51,280 --> 00:26:52,280
Good!
544
00:26:56,120 --> 00:26:57,640
ALDO: What is he doing?
545
00:26:59,920 --> 00:27:01,840
How wobbly is it gonna be?
546
00:27:01,840 --> 00:27:03,440
Wobbly, of course.
547
00:27:03,440 --> 00:27:05,400
When are you popping?
548
00:27:06,640 --> 00:27:08,280
Got time.
549
00:27:08,280 --> 00:27:10,720
Stop, you two.
(LAUGHS)
550
00:27:16,280 --> 00:27:18,600
Oh, God, actual can openers.
551
00:27:18,600 --> 00:27:20,240
Hang on.
552
00:27:20,240 --> 00:27:22,160
Top 10 and I can't open a can.
553
00:27:22,160 --> 00:27:24,440
I'm used to ring-pulls these days,
people!
554
00:27:24,440 --> 00:27:25,880
What is this?
555
00:27:27,880 --> 00:27:32,360
The curry paste is cooked, which
is the base of the fruit salad curry.
556
00:27:32,360 --> 00:27:35,000
OK, more is more
when it comes to cooking.
557
00:27:35,000 --> 00:27:37,120
None of this less-is-more rubbish.
558
00:27:37,120 --> 00:27:40,000
I've shredded up kaffir lime leaf
really finely
559
00:27:40,000 --> 00:27:42,920
and the fragrance of that
is just something else.
560
00:27:42,920 --> 00:27:44,720
Hoo-hoo!
561
00:27:44,720 --> 00:27:46,600
I think that thinking
outside the square
562
00:27:46,600 --> 00:27:49,160
is one of the most beautiful things
about this whole competition.
563
00:27:49,160 --> 00:27:53,240
I really like the opportunity to go
somewhere really left of field.
564
00:27:53,240 --> 00:27:54,800
(BLOWS RASPBERRY)
565
00:27:54,800 --> 00:27:56,560
What I want from this curry
566
00:27:56,560 --> 00:27:59,040
is to hit the brief
of a reimagined fruit salad,
567
00:27:59,040 --> 00:28:03,280
but I also want it to just be
a stand-alone great dish.
568
00:28:03,280 --> 00:28:07,840
I have to find a way to do that
that is heroing fruit.
569
00:28:07,840 --> 00:28:09,760
Oh, I can't open the fish sauce.
570
00:28:11,280 --> 00:28:14,280
Originally, I thought about
putting protein in it
571
00:28:14,280 --> 00:28:17,600
but then I was worried
that might detract
572
00:28:17,600 --> 00:28:19,800
from the idea of a reimagined
fruit salad.
573
00:28:21,480 --> 00:28:24,880
Jackfruit, it's kind of got
a meaty texture to it
574
00:28:24,880 --> 00:28:27,440
that I think will go well
as a substitute.
575
00:28:27,440 --> 00:28:29,040
Looks good, Jules.
576
00:28:29,040 --> 00:28:32,920
Lychee juice and fish sauce,
it tastes good. Tastes good.
577
00:28:32,920 --> 00:28:37,880
I'm cooking that in the lychee syrup
instead of using sugar,
578
00:28:37,880 --> 00:28:39,320
and a bit of fish sauce,
579
00:28:39,320 --> 00:28:42,960
so a bit of sweet and a bit of salt
that will go into the jackfruit.
580
00:28:42,960 --> 00:28:44,320
Ooh, it's fruity!
581
00:28:44,320 --> 00:28:45,760
Make sure it's not too sweet.
582
00:28:45,760 --> 00:28:51,080
I'm gonna cook the jackfruit until
it's really tender and really dark.
583
00:28:51,080 --> 00:28:54,400
I wanna give it a lot of flavour,
a little bit of bitterness,
584
00:28:54,400 --> 00:28:57,360
so that it's a bold ingredient
in that dish.
585
00:29:01,920 --> 00:29:03,440
Yum.
586
00:29:03,440 --> 00:29:05,000
Oof!
587
00:29:05,000 --> 00:29:06,520
Yeah, worried about that.
588
00:29:06,520 --> 00:29:08,720
That was the jackfruit
that was in it.
Yeah.
589
00:29:10,080 --> 00:29:12,360
Does that burning pan at the end
have the jackfruit in it?
590
00:29:12,360 --> 00:29:13,800
Yeah. Yeah.
Is it alright?
591
00:29:13,800 --> 00:29:15,720
Ye-ah!
Ye-eah?!
592
00:29:15,720 --> 00:29:17,120
It's great.
Alright.
593
00:29:17,120 --> 00:29:19,960
I'm really happy with it. It's yummy.
594
00:29:22,520 --> 00:29:26,640
The only way to win in these
challenges is to hit the brief
595
00:29:26,640 --> 00:29:28,720
and to do it in a delicious way.
596
00:29:28,720 --> 00:29:30,680
Julie, Julie, Julie.
597
00:29:30,680 --> 00:29:32,680
She jumped then.
No need to... Leave her alone.
598
00:29:32,680 --> 00:29:35,640
10 minutes to go!
(YELPS)
599
00:29:35,640 --> 00:29:37,680
(SPECTATORS CLAP)
600
00:29:41,600 --> 00:29:43,480
Think, Alvin, think. So you need...
601
00:29:45,040 --> 00:29:46,800
Yeah.
DANIEL: Let's go, Sarah!
Hustle, mate.
602
00:29:46,800 --> 00:29:49,080
(CHUCKLES)
You've got it.
603
00:29:49,080 --> 00:29:51,080
I'm going alright.
604
00:29:51,080 --> 00:29:52,440
I, um...
605
00:29:53,720 --> 00:29:56,760
Yep, I've got everything kind of
on the go at the moment.
606
00:29:56,760 --> 00:29:59,560
I've got my sorbet churning
607
00:29:59,560 --> 00:30:03,440
and now just moving on
to that bottom salad part.
608
00:30:03,440 --> 00:30:05,960
So today, I wanna take
all those elements
609
00:30:05,960 --> 00:30:07,760
from my mum's classic pavlova
610
00:30:07,760 --> 00:30:09,800
and flip it on its head.
611
00:30:09,800 --> 00:30:13,040
I'm creating the fruit salad
at the base,
612
00:30:13,040 --> 00:30:17,920
pavlova and then finishing off
with a kiwifruit sorbet on top.
613
00:30:22,920 --> 00:30:24,360
How's it looking?
614
00:30:24,360 --> 00:30:27,040
It's not really turning out
as good as I envisioned it.
615
00:30:27,040 --> 00:30:28,560
I mean, it's...
616
00:30:28,560 --> 00:30:30,440
The kiwi's not working.
617
00:30:30,440 --> 00:30:35,080
I check my sorbet and...
it just doesn't taste great.
618
00:30:35,080 --> 00:30:36,560
Now that it's cooled down,
619
00:30:36,560 --> 00:30:40,280
it's really lost a lot of that
fresh kiwifruit flavour.
620
00:30:40,280 --> 00:30:41,840
I don't know what to do.
621
00:30:43,280 --> 00:30:46,240
It's just not turning out
as exciting as I thought.
622
00:30:46,240 --> 00:30:47,920
Just... Just...
You better keep going. Quickly.
623
00:30:47,920 --> 00:30:50,120
Like, seriously. How?
You know what to do.
624
00:30:50,120 --> 00:30:53,360
You adjust in... Come on. Just...
I don't know. It's not working.
625
00:30:53,360 --> 00:30:55,160
I'm pretty worried.
626
00:30:55,160 --> 00:30:59,560
I really thought that element was
going to be the part that elevated it
627
00:30:59,560 --> 00:31:01,200
to being inventive.
628
00:31:01,200 --> 00:31:02,200
Yeah.
629
00:31:02,200 --> 00:31:05,120
Without this sorbet,
it's just gonna be a classic pavlova.
630
00:31:05,120 --> 00:31:08,400
Can't think of anything inventive.
My brain's just stuck.
631
00:31:17,440 --> 00:31:19,080
I'm just trying to think.
632
00:31:19,080 --> 00:31:20,840
I'm not, like, in love
with my dish now.
633
00:31:20,840 --> 00:31:22,640
The kiwifruit sorbet's
not working out.
634
00:31:22,640 --> 00:31:26,120
I'm not sure what to do to fix this.
635
00:31:26,120 --> 00:31:28,560
I just can't think right now,
for some reason.
636
00:31:28,560 --> 00:31:29,880
I don't know why.
637
00:31:29,880 --> 00:31:31,160
MINDY: Come on, Sar.
638
00:31:31,160 --> 00:31:33,560
I can't change my mind.
639
00:31:33,560 --> 00:31:35,440
I really can't.
640
00:31:35,440 --> 00:31:37,080
What's wrong with me?
641
00:31:37,080 --> 00:31:39,320
Like, my pavlovas are good.
642
00:31:39,320 --> 00:31:41,280
But it's just pavlova.
643
00:31:41,280 --> 00:31:44,040
Sarah is, like,
losing her mind down there
644
00:31:44,040 --> 00:31:45,880
and it's so hard to watch.
645
00:31:46,920 --> 00:31:48,520
ALDO: Come on, Sarah.
646
00:31:48,520 --> 00:31:51,760
You gotta back yourself, babe.
You know how to cook.
647
00:31:51,760 --> 00:31:54,920
Think of what's in that pantry.
Freeze-dried fruit.
648
00:31:54,920 --> 00:31:56,640
Go and have a look.
649
00:31:56,640 --> 00:31:58,520
Come on, girl, you can do this.
650
00:31:58,520 --> 00:32:00,360
Pick it up, babe!
651
00:32:04,080 --> 00:32:05,480
I don't know what to do.
652
00:32:05,480 --> 00:32:07,200
ANDY: What do you mean
you don't know what to do?
653
00:32:07,200 --> 00:32:09,120
Stick with it and try and amp it up
654
00:32:09,120 --> 00:32:11,600
or have you got a belter
that you can just fully pivot on?
655
00:32:12,840 --> 00:32:15,120
I need to just snap out of it
656
00:32:15,120 --> 00:32:16,880
and pull this dish together.
657
00:32:16,880 --> 00:32:18,440
JULIE: Come on, Sar.
658
00:32:18,440 --> 00:32:20,040
Yeah.
659
00:32:22,240 --> 00:32:24,720
ANDY: Tommy is the messiest cook.
660
00:32:24,720 --> 00:32:26,320
TOMMY: Hey,
stop bagging me out, bro!
661
00:32:26,320 --> 00:32:27,800
Like, I'll say it to your face.
662
00:32:27,800 --> 00:32:29,840
Like, look at this!
663
00:32:29,840 --> 00:32:32,200
I'm making a dessert today, brother.
664
00:32:32,200 --> 00:32:35,440
I'm taking the idea
of fruit salad, che ba mau,
665
00:32:35,440 --> 00:32:38,360
and kind of fusing them together
and making it my own.
666
00:32:38,360 --> 00:32:41,600
I'm reinventing this to make it
MasterChef fruit-salad-worthy.
667
00:32:41,600 --> 00:32:44,600
The final element for my dish,
I did tapioca water-chestnut balls.
668
00:32:44,600 --> 00:32:47,960
They're super chewy on the outside,
crispy on the inside.
669
00:32:47,960 --> 00:32:50,080
But they look like pomegranate.
670
00:32:50,080 --> 00:32:52,040
The brief is to be creative
671
00:32:52,040 --> 00:32:53,800
and I think
it's really, really interesting
672
00:32:53,800 --> 00:32:55,800
to make something
look like a fruit.
673
00:32:55,800 --> 00:32:57,840
I've got water chestnuts chopped up,
674
00:32:57,840 --> 00:33:00,360
tapioca flour, some red dye.
675
00:33:00,360 --> 00:33:04,520
I give them a quick squeeze,
put them into boiling water.
676
00:33:06,600 --> 00:33:08,720
DANIEL: Tommy, are they little
tapioca pearls or something?
677
00:33:08,720 --> 00:33:11,920
So, it's, like,
water chestnuts covered in tapioca.
678
00:33:11,920 --> 00:33:14,600
It forms a layer on the outside.
679
00:33:15,680 --> 00:33:17,160
It's an illusion.
680
00:33:17,160 --> 00:33:20,320
I definitely think
I've been inventive today.
681
00:33:20,320 --> 00:33:23,520
I'm pretty excited
to serve the judges my dish.
682
00:33:23,520 --> 00:33:26,960
Looking forward to tasting
your reinvention
683
00:33:26,960 --> 00:33:28,480
of the old fruit salad!
684
00:33:28,480 --> 00:33:29,520
Five minutes to go.
685
00:33:29,520 --> 00:33:31,280
(ONLOOKERS APPLAUD AND CHEER)
686
00:33:31,280 --> 00:33:33,080
MINDY: Five minutes to go!
687
00:33:35,280 --> 00:33:37,160
No, no, not gonna work.
688
00:33:38,760 --> 00:33:41,840
Five minutes to show off
the fruits of your labour, Jules.
689
00:33:41,840 --> 00:33:44,400
Hoo-hoo-hoo! Thank you, Dan!
690
00:33:44,400 --> 00:33:45,920
Five minutes to go
691
00:33:45,920 --> 00:33:48,120
and I'm just gonna add in
all the pineapple and the lychees
692
00:33:48,120 --> 00:33:49,720
and all the beautiful star fruit
693
00:33:49,720 --> 00:33:51,120
to the curry sauce,
694
00:33:51,120 --> 00:33:53,240
just so that that's got time
to warm through.
695
00:33:53,240 --> 00:33:55,000
I want them to remain whole
696
00:33:55,000 --> 00:33:58,440
and I want everything to maintain
its shape and its flavour.
697
00:33:59,680 --> 00:34:01,920
MINDY: Smells great, Julie!
Ah!
698
00:34:01,920 --> 00:34:03,760
OK.
699
00:34:05,760 --> 00:34:09,320
I've got, like, nine or ten
different kinds of fruit
700
00:34:09,320 --> 00:34:10,840
in this one little dish,
701
00:34:10,840 --> 00:34:13,200
including all the tomatoes
and the chillies and the eggplant.
702
00:34:13,200 --> 00:34:15,280
So, I am really happy with
703
00:34:15,280 --> 00:34:18,520
how the flavour and the texture
work together.
704
00:34:18,520 --> 00:34:20,680
DANIEL: Yes, Julie,
that's a 'rice' effort.
705
00:34:20,680 --> 00:34:22,080
(JULIE LAUGHS)
706
00:34:22,080 --> 00:34:23,160
(CHUCKLES)
707
00:34:23,160 --> 00:34:25,520
MONTANA: Did he say,
"That's a rice effort?"
JULIE: It's a rice effort.
708
00:34:25,520 --> 00:34:26,840
Go home! Honestly!
709
00:34:26,840 --> 00:34:28,400
Julie likes them.
710
00:34:28,400 --> 00:34:30,240
I'll see what else
I can come up with.
711
00:34:30,240 --> 00:34:32,560
I would love that immunity pin.
712
00:34:32,560 --> 00:34:34,240
I've never worn one.
713
00:34:34,240 --> 00:34:35,760
I just can't even imagine
714
00:34:35,760 --> 00:34:39,000
the kind of peace and confidence
that must give you.
715
00:34:39,000 --> 00:34:41,520
I mean, I aspire to that. Yes, I do.
716
00:34:41,520 --> 00:34:43,800
Three minutes, gang! Three minutes!
717
00:34:43,800 --> 00:34:47,280
MINDY: Go, guys!
DANIEL: Let's go! Let's go, guys!
718
00:34:48,920 --> 00:34:50,320
BILLIE: What are they, Alvin?
719
00:34:50,320 --> 00:34:52,440
Um, bean-curd skins.
720
00:34:52,440 --> 00:34:54,520
It'll be a good, like...
Crunchy.
Yeah.
721
00:34:54,520 --> 00:34:56,960
How you eat rojak at home
722
00:34:56,960 --> 00:34:59,000
is you wrapped it in a newspaper.
723
00:34:59,000 --> 00:35:00,960
And, so, I thought
what would be good,
724
00:35:00,960 --> 00:35:04,240
if I put little bits of
crunchy bean-curd skins over it
725
00:35:04,240 --> 00:35:05,880
that looks like newspaper.
726
00:35:07,160 --> 00:35:09,760
Ah! Ah! Ah!
727
00:35:09,760 --> 00:35:11,920
It's so good,
it jumped out on my tastebuds.
728
00:35:11,920 --> 00:35:13,280
Genius!
729
00:35:17,800 --> 00:35:19,640
ALDO: I'm actually good.
730
00:35:19,640 --> 00:35:21,400
Just finishing my last things,
731
00:35:21,400 --> 00:35:24,360
then I need to get myself organised
for the plating
732
00:35:24,360 --> 00:35:26,360
and...that's my hope,
733
00:35:26,360 --> 00:35:28,040
that I've done something good.
734
00:35:29,240 --> 00:35:30,520
ANDY: What?
735
00:35:30,520 --> 00:35:33,560
Why you coming here? Don't come.
I'm just lookin'! I'm just lookin'!
736
00:35:33,560 --> 00:35:35,280
What's this? Is this candied chilli?
737
00:35:35,280 --> 00:35:37,120
Yeah, he's about to do
his panna cotta.
738
00:35:38,600 --> 00:35:40,680
You've got beautiful eyes,
both of you, actually.
739
00:35:40,680 --> 00:35:42,440
For the first time,
I can look into your eyes...
740
00:35:42,440 --> 00:35:44,760
Don't try and suck up.
Let's see this panna cotta.
741
00:35:51,520 --> 00:35:53,840
Yeah, I got the wobble.
Getting there.
742
00:35:54,920 --> 00:35:56,960
BILLIE: It's fine. It's perfect.
743
00:35:56,960 --> 00:35:59,320
(LAUGHS)
744
00:36:02,280 --> 00:36:04,760
What did she put in the pot?
She's gonna do a balsamic reduction.
745
00:36:04,760 --> 00:36:07,520
SARAH: I am creating
a balsamic glaze
746
00:36:07,520 --> 00:36:09,680
and I'm gonna finish with
the freeze-dried strawberries,
747
00:36:09,680 --> 00:36:11,800
to bring that tartness to the dish
748
00:36:11,800 --> 00:36:14,240
that I wanted from
the kiwifruit sorbet.
749
00:36:14,240 --> 00:36:17,360
Sarah, where's the sorbet?
750
00:36:17,360 --> 00:36:19,280
I got rid of it.
751
00:36:19,280 --> 00:36:21,920
So, I'm just gonna finish
with freeze-dried strawberries...
752
00:36:21,920 --> 00:36:23,720
Where's the meringue going?
Just on top?
753
00:36:23,720 --> 00:36:26,040
Yeah.
With cream, and then
a drizzle of the reduction?
754
00:36:26,040 --> 00:36:28,040
Yeah, and, uh...
755
00:36:28,040 --> 00:36:30,600
What now?
You're still frowning at me.
756
00:36:30,600 --> 00:36:31,800
I'm not frowning.
It's just not...
757
00:36:31,800 --> 00:36:34,480
It's not helping the situation here.
758
00:36:34,480 --> 00:36:37,080
Like, come on!
759
00:36:37,080 --> 00:36:39,720
I'm hoping that
with these two elements,
760
00:36:39,720 --> 00:36:41,360
it's gonna be
a really beautiful dish.
761
00:36:41,360 --> 00:36:43,120
But I feel pretty disappointed.
762
00:36:43,120 --> 00:36:47,120
My dish just isn't inventive enough
for this challenge.
763
00:36:49,080 --> 00:36:50,960
One minute to go! Come on!
764
00:36:50,960 --> 00:36:52,400
ANDY: One minute!
765
00:36:59,640 --> 00:37:02,640
I still have to unmould my jelly!
Oh, my God!
766
00:37:02,640 --> 00:37:04,200
Come on!
Let's go, guys!
767
00:37:04,200 --> 00:37:06,880
Let's go, Keyma!
(WHISTLES)
768
00:37:15,600 --> 00:37:18,040
Come on, gantry. Give us a hand.
769
00:37:18,040 --> 00:37:19,200
BILLIE: Come on!
770
00:37:19,200 --> 00:37:21,600
ALL: Ten, nine, eight,
771
00:37:21,600 --> 00:37:24,440
seven, six, five...
772
00:37:24,440 --> 00:37:25,440
MONTANA: Done.
773
00:37:25,440 --> 00:37:28,480
..four, three, two, one!
774
00:37:28,480 --> 00:37:29,960
JOCK: That's it!
775
00:37:29,960 --> 00:37:32,920
MONTANA: Oh, my God! (LAUGHS)
776
00:37:32,920 --> 00:37:36,120
Look at your bench!
777
00:37:36,120 --> 00:37:38,520
Oh, you're so good!
778
00:37:38,520 --> 00:37:40,120
(KISSES AND MUTTERS)
779
00:37:40,120 --> 00:37:41,240
(SARAH LAUGHS)
780
00:37:41,240 --> 00:37:44,560
(APPLAUSE AND WHOOPING)
781
00:37:47,880 --> 00:37:51,160
The first dish we'd like to taste
is yours, Tommy.
782
00:37:51,160 --> 00:37:54,800
KEYMA: Go, Tommy. Good luck.
783
00:37:54,800 --> 00:37:56,600
Hey, boys. There you go.
784
00:37:56,600 --> 00:37:57,840
ANDY: Tommy, what is it?
785
00:37:57,840 --> 00:38:00,120
Today, I've made
a fruit salad che ba mau.
786
00:38:00,120 --> 00:38:01,360
What are your layers?
787
00:38:01,360 --> 00:38:03,600
The bottom layer
is star fruit jelly.
788
00:38:03,600 --> 00:38:06,320
The second layer is tapioca-chestnut
pomegranate pearls.
789
00:38:06,320 --> 00:38:08,920
The next layer is durian custard.
790
00:38:08,920 --> 00:38:10,840
And then just icy coconut.
791
00:38:16,800 --> 00:38:18,320
ANDY: Tommy, I'll start.
792
00:38:18,320 --> 00:38:20,120
The star fruit jelly,
793
00:38:20,120 --> 00:38:22,040
I thought you could have
gone harder with the acidity.
794
00:38:22,040 --> 00:38:24,440
Next layer up...
795
00:38:24,440 --> 00:38:27,040
..those little chestnut
tapioca balls,
796
00:38:27,040 --> 00:38:28,800
they are epic.
797
00:38:28,800 --> 00:38:30,840
They look like pomegranate seeds
798
00:38:30,840 --> 00:38:32,560
but once you get through
the bounce of the tapioca,
799
00:38:32,560 --> 00:38:34,160
you hit the water chestnut,
800
00:38:34,160 --> 00:38:37,080
it's like the texture of
a pomegranate seed, it's unreal.
801
00:38:37,080 --> 00:38:38,920
The durian custard -
look, got to be honest,
802
00:38:38,920 --> 00:38:40,880
not the biggest fan of durian.
803
00:38:40,880 --> 00:38:42,440
But that's just personal preference.
804
00:38:42,440 --> 00:38:44,720
Controversially,
I loved the durian.
805
00:38:46,040 --> 00:38:47,360
That's all I needed to hear.
806
00:38:47,360 --> 00:38:50,160
I think it's such
a beautiful savoury custard
807
00:38:50,160 --> 00:38:53,440
that just died down the sugar
everywhere else.
808
00:38:53,440 --> 00:38:56,520
I think those little things
are better than pomegranate seeds.
809
00:38:56,520 --> 00:38:58,440
They're so beautiful to eat.
810
00:38:58,440 --> 00:39:01,080
They're interesting,
they're crunchy in the middle.
811
00:39:01,080 --> 00:39:05,080
They've got that really nice,
gelatinous bounce on the outside,
812
00:39:05,080 --> 00:39:06,520
they're colourful.
813
00:39:06,520 --> 00:39:10,320
The whole thing looked fantastic.
I really liked it.
814
00:39:10,320 --> 00:39:12,400
Great job. Well done.
Thanks, guys.
815
00:39:12,400 --> 00:39:14,040
(APPLAUSE)
816
00:39:14,040 --> 00:39:15,840
He did a challenge
really well today.
817
00:39:17,040 --> 00:39:18,400
Good job.
818
00:39:18,400 --> 00:39:20,120
The next reimagined dish
we'd like to taste
819
00:39:20,120 --> 00:39:22,080
belongs to Montana.
820
00:39:22,080 --> 00:39:24,640
MONTANA: I'm so nervous,
walking my dish up to the judges.
821
00:39:24,640 --> 00:39:28,040
I have definitely
pushed the boundaries on this brief.
822
00:39:28,040 --> 00:39:30,840
You don't typically find fish
in a fruit salad.
823
00:39:30,840 --> 00:39:33,240
My fear is that I know
I've had issues with balance
824
00:39:33,240 --> 00:39:36,560
with savoury cooks
in this competition so far.
825
00:39:41,720 --> 00:39:43,840
Montana, what have you made us?
826
00:39:45,240 --> 00:39:47,560
Fruit-salad inspired aguachile
827
00:39:47,560 --> 00:39:50,240
with kingfish and pickled grapes.
828
00:39:50,240 --> 00:39:51,640
Do you think
829
00:39:51,640 --> 00:39:54,120
that pushing yourself
out of your comfort zone
830
00:39:54,120 --> 00:39:56,080
inevitably means a savoury dish?
831
00:39:56,080 --> 00:39:58,760
Desserts are my comfort zone.
832
00:39:58,760 --> 00:40:02,160
But I wanted to do something
different, push myself a little bit.
833
00:40:02,160 --> 00:40:04,320
Is this a top, winning dish today?
834
00:40:04,320 --> 00:40:06,240
(SIGHS)
835
00:40:12,000 --> 00:40:13,800
Enjoy another taste of MasterChef
836
00:40:13,800 --> 00:40:18,160
with full masterclasses, best bits
and delicious exclusives at:
837
00:40:24,200 --> 00:40:25,800
Montana, what have you made us?
838
00:40:25,800 --> 00:40:28,520
A fruit-salad-inspired aguachile
839
00:40:28,520 --> 00:40:32,560
with kingfish, pickled grapes
and coriander.
840
00:40:32,560 --> 00:40:36,080
Do you think that pushing yourself
out of your comfort zone
841
00:40:36,080 --> 00:40:38,120
inevitably means a savoury dish?
842
00:40:39,120 --> 00:40:41,400
Desserts are what I feel
most comfortable in
843
00:40:41,400 --> 00:40:44,360
but I wanted to do something
different, push myself a little bit.
844
00:40:44,360 --> 00:40:47,320
Is this a top, winning dish today?
845
00:40:47,320 --> 00:40:50,480
I don't know. I hope it is.
I just... I don't know.
846
00:40:50,480 --> 00:40:51,520
Alright.
847
00:41:06,320 --> 00:41:07,920
Montana...
848
00:41:09,560 --> 00:41:11,280
Awesome!
849
00:41:13,600 --> 00:41:15,480
Very, very good.
850
00:41:15,480 --> 00:41:17,400
Very good.
851
00:41:17,400 --> 00:41:20,480
All the hard work
is in the agua, right?
852
00:41:20,480 --> 00:41:23,720
Everything is in there -
the balance, the aromas.
853
00:41:23,720 --> 00:41:25,080
Stick your nose in there.
854
00:41:25,080 --> 00:41:27,320
You've got that sort of
hibachi, smoky...
855
00:41:27,320 --> 00:41:31,120
Cucumber, when it goes on a hibachi,
turns into something magical.
856
00:41:31,120 --> 00:41:32,560
If you then juice that
857
00:41:32,560 --> 00:41:35,880
and it's kind of hidden in amongst
the chilli and grape juice,
858
00:41:35,880 --> 00:41:38,280
it is just bloody delicious.
859
00:41:38,280 --> 00:41:40,840
It's definitely a very different take
on a fruit salad.
860
00:41:40,840 --> 00:41:42,760
Well done.
Thank you.
861
00:41:42,760 --> 00:41:44,400
Montana...
862
00:41:45,920 --> 00:41:47,320
Yes!
Yes!
863
00:41:47,320 --> 00:41:50,040
I know how much you want THIS,
you know?
864
00:41:50,040 --> 00:41:52,520
And it is - it is so important
for your growth.
865
00:41:52,520 --> 00:41:53,520
Yeah.
866
00:41:53,520 --> 00:41:56,120
And I feel like you've just been
battling and battling and battling
867
00:41:56,120 --> 00:41:57,640
in this savoury land.
868
00:41:57,640 --> 00:41:59,640
You've hit it, right here, you know?
Yep.
869
00:41:59,640 --> 00:42:01,960
The fish was beautifully treated.
870
00:42:01,960 --> 00:42:03,920
I loved how it's got
a bit of thickness about it
871
00:42:03,920 --> 00:42:06,680
because you do get the texture
and the flavour of the kingfish.
872
00:42:06,680 --> 00:42:07,960
Really, really good stuff.
873
00:42:07,960 --> 00:42:10,520
And I would...I'd pay good money
for that at a restaurant.
874
00:42:10,520 --> 00:42:12,600
Take a lot of confidence
from this cook.
875
00:42:12,600 --> 00:42:14,120
Well done, Montana.
876
00:42:14,120 --> 00:42:15,880
Ahh! Thank you!
877
00:42:15,880 --> 00:42:18,600
(APPLAUSE)
878
00:42:18,600 --> 00:42:22,800
The next fruit salad we'd like
to taste is yours, Aldo.
879
00:42:26,160 --> 00:42:27,720
What have you made us, mate?
880
00:42:27,720 --> 00:42:30,880
Coconut panna cotta
with passionfruit syrup.
881
00:42:39,680 --> 00:42:42,800
Aldo, panna cotta - beautifully set.
882
00:42:42,800 --> 00:42:46,000
Nice amount of balance in there
in terms of sweetness.
883
00:42:46,000 --> 00:42:47,920
The syrup is very sugary.
884
00:42:47,920 --> 00:42:51,480
The dish itself is too sweet
because of the syrup.
885
00:42:51,480 --> 00:42:53,600
I love all the flavours
that are going on, though.
886
00:42:53,600 --> 00:42:55,880
I just think the balance
is slightly out.
887
00:42:55,880 --> 00:42:57,240
Thank you.
888
00:42:57,240 --> 00:42:58,800
(APPLAUSE)
889
00:42:58,800 --> 00:43:00,640
Next up, Keyma.
890
00:43:00,640 --> 00:43:02,640
KEYMA: A fruit punch jelly
891
00:43:02,640 --> 00:43:04,640
and condensed milk jelly.
892
00:43:08,320 --> 00:43:09,360
Yum.
893
00:43:09,360 --> 00:43:12,240
I'm gutted for you,
because it's super tasty.
894
00:43:12,240 --> 00:43:16,680
In terms of flavour, balance,
conception of a dish,
895
00:43:16,680 --> 00:43:19,160
you are onto something
really, really good here.
896
00:43:19,160 --> 00:43:21,640
You just didn't quite
get it done in time.
897
00:43:21,640 --> 00:43:23,040
Thank you, Jock.
898
00:43:23,040 --> 00:43:24,680
Alvin.
(APPLAUSE)
899
00:43:26,440 --> 00:43:27,840
So, what's the dish?
900
00:43:27,840 --> 00:43:30,080
It's a reimagined Malaysian rojak.
901
00:43:38,400 --> 00:43:41,160
Alvin, you drew on a nostalgia
902
00:43:41,160 --> 00:43:43,280
and you drew on experience as well,
903
00:43:43,280 --> 00:43:44,760
and it shows on that plate.
904
00:43:44,760 --> 00:43:46,440
You've got the palate of dreams.
905
00:43:46,440 --> 00:43:48,440
It is singing, right there.
906
00:43:48,440 --> 00:43:50,240
The sweet, the sour, the funk,
907
00:43:50,240 --> 00:43:52,800
the rice balls with the chew,
with the peanut butter.
908
00:43:52,800 --> 00:43:55,440
And it's just a riot, mate,
in, like, the best way.
909
00:43:55,440 --> 00:43:57,360
That is topnotch.
910
00:43:57,360 --> 00:43:58,800
Well done, buddy.
Nice one, Alvin.
911
00:43:58,800 --> 00:44:00,920
Very, very good.
(CHEERING AND APPLAUSE)
912
00:44:03,120 --> 00:44:05,040
That is tasty.
913
00:44:05,040 --> 00:44:06,800
Next up, Sarah!
914
00:44:06,800 --> 00:44:08,360
SARAH: I definitely went through
915
00:44:08,360 --> 00:44:10,800
a lot of thoughts and emotions
in this cook
916
00:44:10,800 --> 00:44:13,520
but I'm happy
that I turned this around
917
00:44:13,520 --> 00:44:15,440
and managed to plate a dish.
918
00:44:15,440 --> 00:44:16,920
The flavours are there.
919
00:44:16,920 --> 00:44:21,320
I feel like I would have my mum
proud when it comes to the pavlova.
920
00:44:21,320 --> 00:44:23,160
It's just not the most inventive.
921
00:44:23,160 --> 00:44:25,440
Went through a few evolutions.
(LAUGHS)
922
00:44:25,440 --> 00:44:26,920
What did you finish on?
923
00:44:26,920 --> 00:44:30,040
It is a strawberry and kiwi salad
924
00:44:30,040 --> 00:44:32,000
with Mum's pavlova.
925
00:44:32,000 --> 00:44:34,080
Lorraine's pavlova.
Lorraine's pavlova.
926
00:44:34,080 --> 00:44:35,200
Beauty.
927
00:44:35,200 --> 00:44:37,400
It was a bit of a tough one
for you, wasn't it?
Yeah.
928
00:44:37,400 --> 00:44:38,880
How come? What was going on?
929
00:44:38,880 --> 00:44:41,080
Just the kiwifruit
just wasn't working for me.
930
00:44:41,080 --> 00:44:45,120
You get stuck on an idea
and it's, like, so hard to pivot.
931
00:44:45,120 --> 00:44:46,520
And...
Sent you for a spin.
932
00:44:46,520 --> 00:44:47,840
Yes.
933
00:44:47,840 --> 00:44:50,160
Like, I was happy with the meringue
and it was trying to work out,
934
00:44:50,160 --> 00:44:52,480
"How can I bring it together
where it's not just,
935
00:44:52,480 --> 00:44:54,320
"you know, a pavlova on a plate?"
936
00:45:04,320 --> 00:45:06,680
It was...it was nice enough.
It wasn't amazing.
937
00:45:06,680 --> 00:45:08,560
The best part about it
was the pavlova.
938
00:45:08,560 --> 00:45:10,480
Mum's happy. Yes!
939
00:45:10,480 --> 00:45:12,280
Um, good move with the balsamic.
940
00:45:12,280 --> 00:45:14,320
Ties in well with the acidity
in the coulis.
941
00:45:14,320 --> 00:45:15,640
But...
942
00:45:15,640 --> 00:45:18,480
..I think you just got caught out
with the kiwifruit, really.
943
00:45:18,480 --> 00:45:20,480
Yeah.
And then you didn't know
where to go from there.
944
00:45:20,480 --> 00:45:24,480
So, it's just not standing out
amongst the crowd,
945
00:45:24,480 --> 00:45:27,200
which was the biggest thing
I said to everyone today.
946
00:45:27,200 --> 00:45:28,920
You haven't reinvented
the wheel here
947
00:45:28,920 --> 00:45:30,480
but it's good.
948
00:45:30,480 --> 00:45:33,120
The fruit salad component,
I feel like you could have really
949
00:45:33,120 --> 00:45:35,920
gone in there and picked
some very interesting things
950
00:45:35,920 --> 00:45:37,800
to really make our minds go,
"Ooh, yeah."
951
00:45:37,800 --> 00:45:39,960
Because, as it stands,
you've got a great pavlova -
952
00:45:39,960 --> 00:45:43,280
the rest of it was just a bit, like,
"Give me something!"
953
00:45:43,280 --> 00:45:45,640
Like, "Give me something
on an invention test day!"
954
00:45:46,800 --> 00:45:48,360
Thank you.
Well done.
Thanks.
955
00:45:48,360 --> 00:45:51,240
(APPLAUSE)
956
00:45:51,240 --> 00:45:53,120
It's all good.
957
00:45:53,120 --> 00:45:54,880
Next up, Julie Goodwin.
958
00:45:54,880 --> 00:45:56,600
DANIEL: Go, Julie!
959
00:45:56,600 --> 00:46:00,760
I definitely think I've done justice
to my memories of Thailand.
960
00:46:00,760 --> 00:46:04,960
I don't know where my dish is going
to stand amongst everybody else
961
00:46:04,960 --> 00:46:06,760
but I've tried really, really hard
962
00:46:06,760 --> 00:46:08,440
'cause I really want this.
963
00:46:08,440 --> 00:46:11,320
I want this more than
I've wanted immunity
964
00:46:11,320 --> 00:46:12,960
ever, in this competition.
965
00:46:14,560 --> 00:46:17,640
Julie, you didn't win an immunity
pin in your season, did you?
966
00:46:17,640 --> 00:46:19,160
There was no such thing.
No such thing?
967
00:46:19,160 --> 00:46:20,600
Yeah.
Tough to win it, then.
968
00:46:20,600 --> 00:46:21,640
(LAUGHS)
969
00:46:21,640 --> 00:46:23,520
This cook, to get into
the immunity cook,
970
00:46:23,520 --> 00:46:25,160
this is your last shot.
971
00:46:25,160 --> 00:46:26,440
Maybe ever.
972
00:46:26,440 --> 00:46:28,000
You reckon this can do it for you?
973
00:46:30,200 --> 00:46:31,920
(SIGHS)
974
00:46:40,040 --> 00:46:41,320
Julie...
975
00:46:41,320 --> 00:46:43,360
This cook, to get into
the immunity cook,
976
00:46:43,360 --> 00:46:45,200
this is your last shot.
977
00:46:45,200 --> 00:46:46,520
Maybe ever.
978
00:46:46,520 --> 00:46:48,080
You reckon this can do it for you?
979
00:46:48,080 --> 00:46:50,360
I hope so. I...
980
00:46:50,360 --> 00:46:52,240
I really want it.
981
00:46:52,240 --> 00:46:55,000
I can't even tell you
how much I would love
982
00:46:55,000 --> 00:46:56,320
a chance to cook for that pin.
983
00:46:56,320 --> 00:46:58,040
It's the last chance.
984
00:46:58,040 --> 00:47:00,320
I...really want this.
985
00:47:00,320 --> 00:47:02,280
You're never coming back after this?
986
00:47:02,280 --> 00:47:03,320
I don't know.
987
00:47:03,320 --> 00:47:05,800
I'll need to come in on a bloody
Zimmer frame if you have me back.
988
00:47:05,800 --> 00:47:09,320
(LAUGHTER)
989
00:47:09,320 --> 00:47:12,080
Julie... What did you make?
990
00:47:12,080 --> 00:47:13,680
It's a Thai fruit salad curry.
991
00:47:13,680 --> 00:47:17,720
I think there's nine, or something,
fruits in there.
992
00:47:18,920 --> 00:47:21,920
I just started thinking about
the fruit in a red duck curry
993
00:47:21,920 --> 00:47:23,840
and the lychees and pineapple,
994
00:47:23,840 --> 00:47:26,080
and I just built it from there.
995
00:47:36,160 --> 00:47:39,320
Red duck curry is, like,
one of my favourite things.
996
00:47:39,320 --> 00:47:40,400
So, I was, like...
997
00:47:41,400 --> 00:47:42,880
.."A fruit version?"
998
00:47:51,040 --> 00:47:53,800
It's better. It is better.
999
00:47:53,800 --> 00:47:56,000
There are so many interesting,
different fruits in there
1000
00:47:56,000 --> 00:47:57,960
that, like, get away, duck!
1001
00:47:57,960 --> 00:47:59,760
Go away. Don't come back.
1002
00:47:59,760 --> 00:48:01,840
Give me this version
all the time now.
1003
00:48:01,840 --> 00:48:05,280
You've got so much body and so much
power in that curry sauce.
1004
00:48:05,280 --> 00:48:06,760
So, you've ticked that box.
1005
00:48:08,520 --> 00:48:11,320
Then you get a piece of pineapple -
sweet-and-sour goodness.
1006
00:48:11,320 --> 00:48:12,880
Same as the lychee.
1007
00:48:12,880 --> 00:48:15,200
And your palate just goes way back
to the start.
1008
00:48:15,200 --> 00:48:16,960
You just go for another ride again
1009
00:48:16,960 --> 00:48:18,560
and you find yourself
in star fruit land.
1010
00:48:18,560 --> 00:48:20,680
Like, it's...it's just a bowl
of adventure.
1011
00:48:20,680 --> 00:48:22,640
But the hero for me
is definitely the jackfruit.
1012
00:48:22,640 --> 00:48:24,280
There's just
this dark caramelisation
1013
00:48:24,280 --> 00:48:26,160
on the jackfruit wedges.
1014
00:48:26,160 --> 00:48:28,400
And folded into that curry sauce...
1015
00:48:28,400 --> 00:48:30,080
Hallelujah, Julie. Like...
1016
00:48:30,080 --> 00:48:32,920
..fruit salad just taken to
another level.
1017
00:48:32,920 --> 00:48:36,760
Julie Goodwin,
this is where you excel.
1018
00:48:36,760 --> 00:48:38,480
You excel in the generosity.
1019
00:48:38,480 --> 00:48:42,800
You excel in this rustic
yet refined in flavour.
1020
00:48:42,800 --> 00:48:44,160
It is SO good.
1021
00:48:44,160 --> 00:48:46,720
We all immediately
think of fruit salad
1022
00:48:46,720 --> 00:48:48,360
as nothing other than just
some chopped fruit,
1023
00:48:48,360 --> 00:48:49,920
maybe a bit of juice or whatever.
1024
00:48:49,920 --> 00:48:53,040
You know, like, it's either
on an aeroplane, a room-service menu
1025
00:48:53,040 --> 00:48:54,680
or at your nan's house.
1026
00:48:54,680 --> 00:48:56,640
This is something else.
1027
00:48:56,640 --> 00:49:00,200
I just loved the roller-coaster and
the depth of flavour you got in this.
1028
00:49:00,200 --> 00:49:02,080
So, not only did you come up with
1029
00:49:02,080 --> 00:49:04,240
probably one of
the most creative ideas,
1030
00:49:04,240 --> 00:49:08,600
but you've executed it
in such a brilliant way, Julie.
1031
00:49:08,600 --> 00:49:10,600
Well done.
Thank you.
1032
00:49:10,600 --> 00:49:12,840
Thank you.
(APPLAUSE)
1033
00:49:14,960 --> 00:49:16,600
Well done, my love.
1034
00:49:19,800 --> 00:49:21,960
This is a tough decision, eh?
1035
00:49:24,640 --> 00:49:26,080
Well...
1036
00:49:26,080 --> 00:49:28,960
..you guys came into this challenge
locked and loaded.
1037
00:49:28,960 --> 00:49:32,360
Boy, oh, boy, we were spoilt
for choice today.
1038
00:49:32,360 --> 00:49:36,000
Julie, Alvin, Montana,
1039
00:49:36,000 --> 00:49:39,240
can we get a round of applause
for your three dishes, please?
1040
00:49:39,240 --> 00:49:41,000
DANIEL: Good one, guys.
(APPLAUSE)
1041
00:49:42,080 --> 00:49:45,480
All of your dishes were inventive,
they were tasty
1042
00:49:45,480 --> 00:49:49,680
and, without a doubt,
worthy of that top spot today.
1043
00:49:55,240 --> 00:50:00,160
We landed on a dish that truly
reinvented the fruit salad
1044
00:50:00,160 --> 00:50:01,720
in an original way.
1045
00:50:03,000 --> 00:50:06,240
And that dish belonged to...
1046
00:50:11,600 --> 00:50:13,160
..Julie Goodwin.
1047
00:50:13,160 --> 00:50:15,200
(GASPS)
(CHEERING AND APPLAUSE)
1048
00:50:15,200 --> 00:50:16,520
Thank you!
1049
00:50:16,520 --> 00:50:17,720
Oh!
1050
00:50:17,720 --> 00:50:19,640
Oh, my God!
1051
00:50:19,640 --> 00:50:24,040
(CHEERING AND APPLAUSE CONTINUE)
1052
00:50:25,600 --> 00:50:28,360
Fruit salad curry?
Who would have thought?
1053
00:50:28,360 --> 00:50:30,040
Congratulations.
1054
00:50:30,040 --> 00:50:31,280
You did it!
1055
00:50:31,280 --> 00:50:33,560
Thank you! (LAUGHS)
1056
00:50:35,600 --> 00:50:38,120
Billie, Mindy, Daniel and Julie,
1057
00:50:38,120 --> 00:50:41,640
we are in for
one heck of a show tomorrow.
1058
00:50:41,640 --> 00:50:43,680
If you want that shiny gold pin,
1059
00:50:43,680 --> 00:50:47,440
don't stop pushing
until it is planted on your apron.
1060
00:50:47,440 --> 00:50:51,040
Go home, rest up, see you tomorrow.
1061
00:50:51,040 --> 00:50:52,760
Well done, everybody.
Well done, everyone.
1062
00:50:52,760 --> 00:50:54,320
ALDO: Thank you.
1063
00:50:54,320 --> 00:50:55,600
(LAUGHS)
1064
00:50:55,600 --> 00:50:58,320
JULIE: This competition
has just gone from
1065
00:50:58,320 --> 00:51:00,800
one huge moment to another.
1066
00:51:00,800 --> 00:51:04,560
I am SO thrilled!
1067
00:51:04,560 --> 00:51:08,040
VOICEOVER: Tomorrow night
on MasterChef Australia,
1068
00:51:08,040 --> 00:51:11,480
it's their last chance to win a pin.
1069
00:51:12,160 --> 00:51:14,040
BILLIE: I cannot afford to lose.
1070
00:51:14,040 --> 00:51:15,880
Competitive me
is coming out to play.
1071
00:51:15,880 --> 00:51:17,840
I just want to see
what I can achieve here.
1072
00:51:17,840 --> 00:51:20,600
But what lengths will they go to
1073
00:51:20,600 --> 00:51:21,840
to get it?
1074
00:51:22,840 --> 00:51:24,520
Oh, my God.
1075
00:51:24,520 --> 00:51:25,760
Oh, my lord.
1076
00:51:26,920 --> 00:51:28,920
Captions by Red Bee Media
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