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1
00:00:09,400 --> 00:00:11,520
It's breathtaking, isn't it?
(LAUGHS)
2
00:00:11,520 --> 00:00:14,120
Their cooking was inspired...
3
00:00:14,120 --> 00:00:18,280
KEYMA: I have a really special dish
and I think today is the day.
4
00:00:18,280 --> 00:00:20,400
DANIEL: It's the most incredible
feeling when you get pushed
5
00:00:20,400 --> 00:00:22,400
and a bit of pressure
and what your brain can do.
6
00:00:22,400 --> 00:00:25,520
..serving up spectacular dishes.
7
00:00:26,920 --> 00:00:29,240
MEL: It is phenomenal!
8
00:00:29,240 --> 00:00:31,080
JOCK: THEY are killer.
9
00:00:31,080 --> 00:00:33,240
Ye-e-es!
10
00:00:34,480 --> 00:00:39,320
But it was time to say goodbye
to a MasterChef favourite.
11
00:00:39,320 --> 00:00:44,120
ALVIN: It's been an honour
and privilege to be asked back.
12
00:00:44,120 --> 00:00:46,480
JOCK: Give it up for Alvin,
everybody!
13
00:00:46,480 --> 00:00:48,280
(ALL CHEER)
14
00:00:49,560 --> 00:00:53,920
Tonight -
the top five are going all out...
15
00:00:53,920 --> 00:00:55,520
SARAH: At this point
in the competition,
16
00:00:55,520 --> 00:00:57,880
you can't afford any error.
17
00:00:57,880 --> 00:01:01,000
..for the biggest advantage yet.
18
00:01:02,360 --> 00:01:04,400
# 'Cause you're hot,
then you're cold
19
00:01:04,400 --> 00:01:06,240
# You're yes, then you're no
20
00:01:06,240 --> 00:01:08,040
# You're in, then you're out
21
00:01:08,040 --> 00:01:09,920
# You're up, then you're down
22
00:01:09,920 --> 00:01:11,720
# You're wrong when it's right
23
00:01:11,720 --> 00:01:13,440
# It's black and it's white
24
00:01:13,440 --> 00:01:15,280
# We fight, we break up
25
00:01:15,280 --> 00:01:17,160
# We kiss, we make up
26
00:01:17,160 --> 00:01:18,920
# You're hot, then you're cold
27
00:01:18,920 --> 00:01:20,800
# You're yes, then you're no
28
00:01:20,800 --> 00:01:22,560
# You're in, then you're out
29
00:01:22,560 --> 00:01:24,320
# You're up, then you're down. #
30
00:02:00,360 --> 00:02:02,560
JULIE: Today's an immunity cook
31
00:02:02,560 --> 00:02:06,600
and here we are in Launceston,
on the banks of the River Tamar.
32
00:02:07,840 --> 00:02:12,600
And I'm still just thrilled
to be here, in the top five
33
00:02:12,600 --> 00:02:14,520
and in this beautiful place.
34
00:02:18,360 --> 00:02:20,000
Good morning.
35
00:02:20,000 --> 00:02:22,560
ALL: Morning!
36
00:02:22,560 --> 00:02:25,960
Welcome to beautiful
and historic Launceston.
37
00:02:25,960 --> 00:02:30,400
This city has just been named
a UNESCO Creative City of Gastronomy.
38
00:02:30,400 --> 00:02:32,760
Oh, wow.
Northern Tasmania has long been noted
39
00:02:32,760 --> 00:02:35,040
for its world-class agriculture.
40
00:02:35,040 --> 00:02:40,960
Its paddock-to-plate food is backed
by sustainable wineries and farms.
41
00:02:40,960 --> 00:02:42,680
And one of those farms
42
00:02:42,680 --> 00:02:46,760
grows the ingredient that will form
the basis of your challenge today.
43
00:02:49,200 --> 00:02:51,320
And that is...
44
00:02:51,320 --> 00:02:53,600
..truffles!
ANDY: Yeah. it is!
45
00:02:53,600 --> 00:02:55,640
JOCK: Yes, it is!
(ALL CHEER)
46
00:02:58,080 --> 00:03:00,920
This region produces some of
the best truffles in the world.
47
00:03:00,920 --> 00:03:02,640
So...
48
00:03:02,640 --> 00:03:07,160
..we're gonna send you off to
the truffle farm nearby to meet Anna
49
00:03:07,160 --> 00:03:10,000
and you are gonna hunt
your very own truffles
50
00:03:10,000 --> 00:03:12,160
that you'll cook with
later on in the challenge.
51
00:03:12,160 --> 00:03:13,280
How good's that?
52
00:03:13,280 --> 00:03:15,080
Truffles? Oh, my God.
53
00:03:15,080 --> 00:03:18,080
I don't cook with truffles at all.
54
00:03:18,080 --> 00:03:21,000
I have dishes in, you know,
fancy restaurants with truffles
55
00:03:21,000 --> 00:03:22,760
and I like them but...
56
00:03:22,760 --> 00:03:24,720
..they're not even a thing
in Venezuela.
57
00:03:24,720 --> 00:03:26,160
Great.
Wow.
58
00:03:26,160 --> 00:03:28,120
So, get outta here.
We'll see you soon.
59
00:03:28,120 --> 00:03:30,440
Alright.
Bye!
See ya. Good luck.
60
00:03:35,360 --> 00:03:37,840
I am so excited
to go truffle hunting.
61
00:03:40,320 --> 00:03:42,720
I think this is gonna be
a really fun experience
62
00:03:42,720 --> 00:03:46,000
and something that we would not
usually get to do.
63
00:03:47,600 --> 00:03:51,440
This scenery is picturesque.
64
00:03:51,440 --> 00:03:56,000
We've got these rolling hills and
beautiful shades of green and trees
65
00:03:56,000 --> 00:03:59,080
and it feels like a bit
of a fairytale.
66
00:03:59,080 --> 00:04:00,960
DANIEL: Oh, the dogs!
67
00:04:00,960 --> 00:04:02,280
The dogs!
68
00:04:02,280 --> 00:04:05,080
Hi, guys!
(DOGS BARK)
69
00:04:05,080 --> 00:04:07,200
Sorry about the welcoming party.
70
00:04:07,200 --> 00:04:09,080
(ALL GREET EXCITEDLY)
71
00:04:11,160 --> 00:04:13,000
They're not gonna do any work now
72
00:04:13,000 --> 00:04:15,120
'cause they've got
all these free pats. (CHUCKLES)
73
00:04:15,120 --> 00:04:18,560
Well, sorry. Neither are we,
now that we've got dogs to pat.
74
00:04:18,560 --> 00:04:20,160
(LAUGHS)
Welcome to the farm.
75
00:04:20,160 --> 00:04:22,800
ALL: Thank you.
I'm Anna. You've met the crew.
76
00:04:22,800 --> 00:04:24,960
Here we've got Douglas,
our golden labrador.
77
00:04:24,960 --> 00:04:26,520
He's our chief hunter.
Hi, Douglas.
78
00:04:26,520 --> 00:04:28,680
Then we've got Poppy here
and then we've got Peggy,
79
00:04:28,680 --> 00:04:30,840
who is our resident
puppy in training.
80
00:04:30,840 --> 00:04:32,360
(ALL SIGH)
81
00:04:32,360 --> 00:04:34,640
I'm very fortunate that I've grown up
here at the truffle farm.
82
00:04:34,640 --> 00:04:37,480
My parents were actually the pioneers
of the truffle industry
within Australia
83
00:04:37,480 --> 00:04:39,600
so I've been around truffles
since day dot.
84
00:04:39,600 --> 00:04:42,320
Um, probably don't know how to cook
with them as well as you guys do.
85
00:04:42,320 --> 00:04:45,760
But today, gonna take you guys
for a bit of a hunt, put you to work,
86
00:04:45,760 --> 00:04:47,440
get you nice and grubby, hopefully.
87
00:04:47,440 --> 00:04:50,040
So, if you guys would like
to come with me
88
00:04:50,040 --> 00:04:52,360
and we'll go and see
what we can find.
89
00:04:52,360 --> 00:04:54,280
(ALL EXCLAIM)
(CHUCKLES)
90
00:04:54,280 --> 00:04:57,680
JULIE: Douglas!
We gotta go find some stuff.
91
00:04:57,680 --> 00:05:00,960
(GIGGLES) So cute!
Come on, Douglas!
92
00:05:00,960 --> 00:05:03,400
I never even had fresh truffles
before coming here.
93
00:05:03,400 --> 00:05:06,320
So now we're gonna go
and farm our own. It's incredible.
94
00:05:06,320 --> 00:05:09,240
BILLIE: Ooh, baskets!
And a trowel.
95
00:05:09,240 --> 00:05:11,840
I mean, look at me,
I've got a bloody sweater on,
96
00:05:11,840 --> 00:05:14,560
like, I'm gonna go truffle farming.
97
00:05:14,560 --> 00:05:17,360
What's happened to me?
(CHUCKLES)
98
00:05:17,360 --> 00:05:18,840
Poppy, sit.
99
00:05:18,840 --> 00:05:20,360
Good girl. Let's go hunting.
100
00:05:20,360 --> 00:05:22,120
Let's go hunting. Good boy.
101
00:05:22,120 --> 00:05:23,440
Good girl. Good girl.
102
00:05:23,440 --> 00:05:25,680
Where's the truffle?
Let's find. Let's find.
103
00:05:25,680 --> 00:05:27,840
Where is it? Let's find it.
104
00:05:27,840 --> 00:05:30,600
I'm just in awe,
watching what Anna's doing
105
00:05:30,600 --> 00:05:34,600
and how she's controlling these dogs
and telling them to go and hunt
106
00:05:34,600 --> 00:05:37,520
and they know exactly
what she's telling them to do.
107
00:05:37,520 --> 00:05:39,360
Can you show me where, please?
108
00:05:40,480 --> 00:05:42,760
It makes me wanna be
a truffle farmer.
109
00:05:42,760 --> 00:05:44,160
Good girl. Stop. Thank you.
110
00:05:44,160 --> 00:05:46,240
SARAH: Oh, my gosh.
Clever girl.
111
00:05:46,240 --> 00:05:47,920
Wow.
112
00:05:47,920 --> 00:05:49,440
Ooh, you rolled him out. Well done.
113
00:05:49,440 --> 00:05:51,120
Oh, my gosh. Wow!
114
00:05:51,120 --> 00:05:53,120
(ALL LAUGH)
Yes!
115
00:05:53,120 --> 00:05:55,120
Oh, it smells incredible.
116
00:05:55,120 --> 00:05:57,080
And there is actually
another one there.
117
00:05:57,080 --> 00:05:58,200
Another one! Go, Billie.
118
00:05:58,200 --> 00:05:59,880
Go for it.
119
00:05:59,880 --> 00:06:02,200
Oh, you got it.
120
00:06:02,200 --> 00:06:04,280
Yes!
121
00:06:04,280 --> 00:06:08,520
Digging them up out of the ground
and getting your hands dirty,
122
00:06:08,520 --> 00:06:10,760
getting right down
under that truffle,
123
00:06:10,760 --> 00:06:12,720
it's such a cool feeling.
124
00:06:12,720 --> 00:06:14,080
Amazing.
125
00:06:14,080 --> 00:06:17,040
And I think I wanna do a dessert.
126
00:06:18,800 --> 00:06:20,480
Can we go this way, please?
127
00:06:20,480 --> 00:06:23,440
(GASPS) Can we go this way, please?
128
00:06:23,440 --> 00:06:25,840
Douglas is onto another one.
Go, Dan.
129
00:06:25,840 --> 00:06:27,720
Oh, yes.
130
00:06:29,080 --> 00:06:30,680
Good boy. Come here. Good boy.
131
00:06:32,880 --> 00:06:34,240
Where on here. (LAUGHS)
132
00:06:34,240 --> 00:06:35,920
Dan, that's the fun part.
133
00:06:35,920 --> 00:06:38,960
(ALL EXCLAIM)
Oh, my God! Stop!
134
00:06:38,960 --> 00:06:40,280
No way.
135
00:06:40,280 --> 00:06:43,640
You take your time with that one,
Dan. We don't wanna be breaking him.
136
00:06:43,640 --> 00:06:46,000
JULIE: Daniel starts digging up
this truffle
137
00:06:46,000 --> 00:06:47,680
and it just keeps going and going.
138
00:06:47,680 --> 00:06:49,720
Gentle. Gentle.
139
00:06:49,720 --> 00:06:51,680
Use your fairy fingers, Dan.
140
00:06:53,000 --> 00:06:54,240
SARAH: That is insane.
141
00:06:55,240 --> 00:06:57,200
If you give it a bit of a wobble.
Yep, now...
142
00:06:57,200 --> 00:06:58,800
(GASPS)
..work it out.
143
00:06:58,800 --> 00:07:01,440
(ALL EXCLAIM AND LAUGH)
144
00:07:01,440 --> 00:07:03,360
That's amazing!
145
00:07:03,360 --> 00:07:06,320
It's like the size of a human head.
146
00:07:06,320 --> 00:07:07,880
That is huge!
147
00:07:07,880 --> 00:07:09,040
(LAUGHS)
148
00:07:09,040 --> 00:07:12,280
It's massive and I don't know
what the going rate for truffles is
149
00:07:12,280 --> 00:07:14,880
but...I know they're expensive
and I've got the biggest one.
150
00:07:14,880 --> 00:07:17,560
BILLIE: Still soft?
SARAH: Yeah, soft! (LAUGHS)
151
00:07:18,680 --> 00:07:19,920
You've done very well.
152
00:07:19,920 --> 00:07:21,840
I think you guys have enough
to cook with
153
00:07:21,840 --> 00:07:24,360
and you probably cleaned me out
for the day.
154
00:07:24,360 --> 00:07:27,040
(ALL LAUGH)
So I hope they serve you well
155
00:07:27,040 --> 00:07:29,360
and please do them justice for me,
that'd be great.
156
00:07:29,360 --> 00:07:31,360
Um, plus, uh...
(PEGGY BARKS)
Oop.
157
00:07:31,360 --> 00:07:33,520
BILLIE: Thank you so much.
Thank you so much for having us.
158
00:07:33,520 --> 00:07:34,840
Oh, no worry at all.
159
00:07:34,840 --> 00:07:37,360
Shall I go see
what I've got left in here?
160
00:07:37,360 --> 00:07:38,680
(ALL LAUGH)
161
00:07:38,680 --> 00:07:40,880
JULIE: Dug up a nugget, like Eureka!
DANIEL: Dug up a...
162
00:07:40,880 --> 00:07:42,640
Yeah, that's what it felt...
(LAUGHS)
163
00:07:42,640 --> 00:07:45,240
Mate. Black gold.
Black gold.
164
00:07:45,240 --> 00:07:47,600
Can't wait to cook with them.
(LAUGHS)
165
00:07:47,600 --> 00:07:50,000
BILLIE: Seriously, best day ever.
I know! (LAUGHS)
166
00:08:05,840 --> 00:08:08,520
JOCK: Welcome back, guys!
ALL: Thanks!
167
00:08:08,520 --> 00:08:11,320
Got some shiny presents.
I know.
168
00:08:11,320 --> 00:08:12,840
Ooh.
169
00:08:12,840 --> 00:08:14,680
Nice harvest.
Nice harvest.
170
00:08:14,680 --> 00:08:16,600
Oh, wow!
171
00:08:16,600 --> 00:08:18,960
They smell - and they look -
brilliant.
Look at Dan's!
172
00:08:18,960 --> 00:08:20,640
DANIEL: Have a go at that stonker.
What?!
173
00:08:20,640 --> 00:08:22,080
(ALL LAUGH)
174
00:08:23,760 --> 00:08:26,760
No... Come on, make your way
to your benches. Let's go.
175
00:08:26,760 --> 00:08:28,440
Alright.
Thank you.
176
00:08:28,440 --> 00:08:30,280
Yep.
177
00:08:30,280 --> 00:08:32,600
Hi. (CHUCKLES)
178
00:08:32,600 --> 00:08:34,200
Alright, guys, listen up,
179
00:08:34,200 --> 00:08:37,040
you've got 60 minutes
to cook your truffle dish.
180
00:08:38,280 --> 00:08:41,600
And we don't want just truffle
to be on the plate,
181
00:08:41,600 --> 00:08:43,480
we want it to elevate your dish.
182
00:08:43,480 --> 00:08:46,200
Take it from good to gourmet.
183
00:08:47,520 --> 00:08:52,240
The pantry is packed full of fresh
produce from north-west Tasmania.
184
00:08:52,240 --> 00:08:54,440
It's one of Australia's
best food bowls.
185
00:08:56,160 --> 00:08:58,480
So, use it to your advantage.
186
00:08:58,480 --> 00:09:01,760
The best dish cooked today
will win its maker immunity
187
00:09:01,760 --> 00:09:04,280
from tomorrow's elimination.
188
00:09:04,280 --> 00:09:06,560
And your 60 minutes...
189
00:09:06,560 --> 00:09:08,080
..starts now.
190
00:09:08,080 --> 00:09:09,280
(JUDGES CLAP)
191
00:09:11,120 --> 00:09:15,520
JULIE: It's lovely enough to cook
with something as beautiful
as truffles...
192
00:09:15,520 --> 00:09:18,840
..but it's not the easiest task.
(CHUCKLES)
193
00:09:18,840 --> 00:09:20,720
Oop!
194
00:09:20,720 --> 00:09:22,920
SARAH: Cooking with truffles
can be a little bit tough
195
00:09:22,920 --> 00:09:25,160
because it's such a strong flavour
196
00:09:25,160 --> 00:09:27,680
and it's such
a delicate ingredient...
197
00:09:27,680 --> 00:09:29,480
Can I just get past...? Sorry.
198
00:09:29,480 --> 00:09:32,880
..that you really need to hero it
and let it sing
199
00:09:32,880 --> 00:09:36,280
without, you know,
overcomplicating the dish.
200
00:09:36,280 --> 00:09:40,320
BILLIE: I think getting that perfect
flavour balance of truffle is key.
201
00:09:40,320 --> 00:09:44,400
It could be overpowering if there
was too much truffle flavour.
202
00:09:44,400 --> 00:09:48,800
So I think getting the balance right
will be important.
203
00:09:48,800 --> 00:09:51,920
Um, I'm gonna go round you, Dan.
Excuse me.
Yep.
204
00:09:51,920 --> 00:09:54,720
Tell me someone whose comfort zone
this is in.
205
00:09:54,720 --> 00:09:57,720
Because for someone to have a recipe
206
00:09:57,720 --> 00:10:00,400
where they can elevate a dish
with truffles willy nilly,
207
00:10:00,400 --> 00:10:03,520
they would have to be a millionaire.
208
00:10:03,520 --> 00:10:05,880
"Let me just go grab my fresh truffle
out of the fridge."
209
00:10:05,880 --> 00:10:09,120
Like, no-one's got that
laying around. (CHUCKLES)
210
00:10:09,120 --> 00:10:10,800
They're expensive-as.
211
00:10:14,480 --> 00:10:17,160
I am making truffled potatoes.
212
00:10:17,160 --> 00:10:20,160
When I think of truffles, for me,
213
00:10:20,160 --> 00:10:23,560
I wanna eat it with something
that just really carries
214
00:10:23,560 --> 00:10:27,280
the flavour of the truffles and,
yeah, potatoes do that the best.
215
00:10:27,280 --> 00:10:29,880
So I've got, um, the potato fondant.
216
00:10:29,880 --> 00:10:32,160
I'm doing potato aligot,
217
00:10:32,160 --> 00:10:34,000
it's like a kind of cheesy mash,
218
00:10:34,000 --> 00:10:36,400
and a light, airy potato on top.
219
00:10:38,160 --> 00:10:43,000
In my mind, I can envision this dish
being an immunity-winning dish.
220
00:10:43,000 --> 00:10:45,760
It's just all about
nailing all of these elements.
221
00:10:54,080 --> 00:10:57,200
60 minutes to bring us
a doozy truffle dish but, I mean,
222
00:10:57,200 --> 00:10:59,000
what also helps them
223
00:10:59,000 --> 00:11:03,640
is this Rolls-Royce of pantry
from the north-west of Tasmania.
224
00:11:03,640 --> 00:11:06,240
Like, come on,
does it get any better than this?!
225
00:11:06,240 --> 00:11:09,600
You know, cheeses, pumpkin,
mushrooms, potatoes.
226
00:11:09,600 --> 00:11:11,640
All of that wine and cider as well.
227
00:11:11,640 --> 00:11:14,520
Like, it is literally stocked
with Tassie's finest.
228
00:11:14,520 --> 00:11:17,960
This is why you come to Tassie - to
get your hands on produce like this.
229
00:11:17,960 --> 00:11:21,680
Hundred percent, the north-west
is known for its great produce
230
00:11:21,680 --> 00:11:24,880
and basically, what we've done is
pick the very best of it...
(CHUCKLES)
231
00:11:24,880 --> 00:11:26,240
..stick it in a pantry
232
00:11:26,240 --> 00:11:28,640
and now they've got 60 minutes
to bring us an epic dish.
233
00:11:28,640 --> 00:11:30,240
How can it not be epic...
I know.
234
00:11:30,240 --> 00:11:32,280
..with such amazing produce.
Yeah.
235
00:11:32,280 --> 00:11:34,880
Yeah, this is a once-in-a-lifetime
cook's dream.
236
00:11:34,880 --> 00:11:37,840
These are going to be
brilliant dishes, I know it.
237
00:11:37,840 --> 00:11:39,320
Hands up if you love truffles.
238
00:11:41,640 --> 00:11:43,120
Yeah, two hands.
Two hands.
239
00:11:43,120 --> 00:11:44,440
Right, what are you cooking?
240
00:11:44,440 --> 00:11:48,040
Tassie's known for its southern rock
so I think I'd just luxe it up
241
00:11:48,040 --> 00:11:50,120
and go southern rock lobster.
242
00:11:50,120 --> 00:11:51,960
I think I'd be pretty simple
with the lobster.
243
00:11:51,960 --> 00:11:54,120
Maybe poach it in some butter
and cider.
244
00:11:54,120 --> 00:11:55,920
Make a sauce
out of all the head meat
245
00:11:55,920 --> 00:11:58,720
and then go hard as I possibly could
with the truffle over the top.
246
00:11:58,720 --> 00:12:00,160
Yum.
247
00:12:00,160 --> 00:12:02,120
Show off the lobster,
show off the truffle,
248
00:12:02,120 --> 00:12:04,080
two of Tassie's best ingredients
combined.
249
00:12:04,080 --> 00:12:05,600
Yep.
Gotta be a winner.
250
00:12:05,600 --> 00:12:06,960
Nice. Mel, what would you cook?
251
00:12:06,960 --> 00:12:09,640
Uh, look, I am really
into the idea of a luxe...
252
00:12:09,640 --> 00:12:11,840
A fully loaded omelette.
253
00:12:11,840 --> 00:12:15,560
I love the crays as well
so crays, egg, truffle,
254
00:12:15,560 --> 00:12:18,040
just beautiful flavours together.
Very simple.
255
00:12:18,040 --> 00:12:19,720
I wouldn't try to do any more
than that.
256
00:12:19,720 --> 00:12:23,640
But when you have such luxurious
ingredients in their raw form here,
257
00:12:23,640 --> 00:12:25,640
you don't need to do much
to really elevate.
258
00:12:25,640 --> 00:12:26,880
What about you?
259
00:12:26,880 --> 00:12:30,440
I'd be cooking, um,
little truffle quails.
260
00:12:30,440 --> 00:12:32,680
Good news is,
I think there's a little gap there
261
00:12:32,680 --> 00:12:34,160
where a couple of quail
have been taken.
262
00:12:34,160 --> 00:12:36,960
Ooh. Julie has them.
So we could be seeing some quail.
263
00:12:36,960 --> 00:12:40,160
Yes, I can see Julie Goodwin
breaking down a quail right now.
264
00:12:43,520 --> 00:12:45,320
Argh! (CHUCKLES)
265
00:12:46,520 --> 00:12:49,040
Back in season one,
I had the enormous privilege
266
00:12:49,040 --> 00:12:52,520
of cooking at the Hong Kong
Jockey Club with Donovan Cooke...
267
00:12:52,520 --> 00:12:54,280
You ready?
Yep.
268
00:12:55,800 --> 00:12:56,840
(GASPS)
269
00:12:56,840 --> 00:12:59,520
..and he had a dish on the menu
that was pigeon
270
00:12:59,520 --> 00:13:01,600
with truffles and celeriac.
271
00:13:01,600 --> 00:13:03,880
Wow. It's beautiful.
272
00:13:05,040 --> 00:13:07,120
So, my dish is inspired by that.
273
00:13:07,120 --> 00:13:10,440
Obviously, I don't have pigeon
so I'm gonna use quail.
274
00:13:10,440 --> 00:13:12,400
I'm gonna make
a truffled celeriac puree
275
00:13:12,400 --> 00:13:14,600
with truffle-stuffed quail breast.
276
00:13:14,600 --> 00:13:18,400
I can't remember any of the recipes
that I cooked on that day
277
00:13:18,400 --> 00:13:21,760
but I hope I do the flavours
justice.
278
00:13:23,360 --> 00:13:26,040
The first thing I'm cooking
is the celeriac puree.
279
00:13:26,040 --> 00:13:28,520
I'm gonna use truffle
in the celeriac puree
280
00:13:28,520 --> 00:13:30,160
by pureeing up the celeriac
281
00:13:30,160 --> 00:13:33,040
and then putting
a load of truffle into it.
282
00:13:33,040 --> 00:13:36,080
I'm also gonna use truffle
in the quail breast.
283
00:13:36,080 --> 00:13:38,080
I'm going for the top dish today.
284
00:13:38,080 --> 00:13:40,440
I really, really want immunity.
285
00:13:41,840 --> 00:13:44,400
It's so important
at this stage of the game.
286
00:13:44,400 --> 00:13:45,960
The fewer of us there are,
287
00:13:45,960 --> 00:13:49,680
the higher the odds are that you're
the one that's going home next.
288
00:13:49,680 --> 00:13:53,960
And I haven't raised my head to
look at the finish line too often
289
00:13:53,960 --> 00:13:58,360
'cause I'm too focused on what's
in front of me on my kitchen bench.
290
00:13:58,360 --> 00:14:01,320
But when I do lift my head up
and look at the finish line,
291
00:14:01,320 --> 00:14:04,640
it's getting closer and closer
and the idea of reaching it,
292
00:14:04,640 --> 00:14:06,080
it's pretty appealing.
293
00:14:15,800 --> 00:14:18,160
KEYMA: I am so nervous
about this challenge.
294
00:14:19,280 --> 00:14:21,680
I don't cook with truffles at all.
295
00:14:22,680 --> 00:14:25,040
At the moment,
I don't know what to do.
296
00:14:25,040 --> 00:14:27,280
I'm just going by my gut.
297
00:14:27,280 --> 00:14:30,600
I know that truffle
goes with creamy stuff
298
00:14:30,600 --> 00:14:33,000
so I'm thinking
that the creaminess of corn
299
00:14:33,000 --> 00:14:36,240
could lean towards
the truffle flavour and...
300
00:14:36,240 --> 00:14:39,960
..the first thing that comes
to my mind is my cachapas.
301
00:14:39,960 --> 00:14:42,960
And I'm thinking flavours of cachapas
with truffles.
302
00:14:44,080 --> 00:14:46,720
I've already made it here
in the kitchen.
303
00:14:46,720 --> 00:14:48,920
(ANDY CHORTLES)
304
00:14:48,920 --> 00:14:52,080
This is a very emblematic dish
in Venezuela.
305
00:14:52,080 --> 00:14:53,840
It's called cachapas.
306
00:14:55,320 --> 00:14:56,920
Keyma, beautiful dish.
307
00:14:56,920 --> 00:14:59,360
Please make it again
because I really enjoyed it.
308
00:14:59,360 --> 00:15:00,600
Well done.
309
00:15:00,600 --> 00:15:03,760
But I'm thinking how to actually grab
those flavours
310
00:15:03,760 --> 00:15:06,720
and just put it into something
a little bit more refined,
311
00:15:06,720 --> 00:15:09,600
a little bit more truffle-forward.
(LAUGHS)
312
00:15:09,600 --> 00:15:13,120
I'm going to do
two different textures of corn -
313
00:15:13,120 --> 00:15:14,600
creamed corn
314
00:15:14,600 --> 00:15:19,480
and the second texture will be, like,
a really heavily grilled corn,
315
00:15:19,480 --> 00:15:22,640
which I'm planning to grill
on the hibachi.
316
00:15:22,640 --> 00:15:24,840
Keyma.
Hello. How are you?
317
00:15:24,840 --> 00:15:25,960
What's your dish?
318
00:15:25,960 --> 00:15:28,040
I'm cooking, like,
an interpretation of a cachapas.
319
00:15:28,040 --> 00:15:30,840
At the beginning of your experience
here in MasterChef,
320
00:15:30,840 --> 00:15:32,360
we've seen cachapas before.
Yep.
321
00:15:32,360 --> 00:15:34,640
I have a feeling this is going to be
entirely different.
322
00:15:34,640 --> 00:15:38,480
They're gonna just take it to the
next level and make it really fancy
323
00:15:38,480 --> 00:15:39,920
and nice to eat.
324
00:15:39,920 --> 00:15:42,960
A bit more... A lot more refined,
not a bit.
325
00:15:42,960 --> 00:15:44,360
(LAUGHS) A lot more refined.
326
00:15:44,360 --> 00:15:47,120
Talk to me about your relationship
with truffles.
327
00:15:47,120 --> 00:15:49,280
Uh, none. Zero.
328
00:15:50,360 --> 00:15:53,320
I've eaten them
but I've never cooked with them.
329
00:15:53,320 --> 00:15:56,640
The presence of the truffles on
your dish need to make your dish
330
00:15:56,640 --> 00:15:59,800
better than the dish would be
if it didn't have truffles.
Yep.
331
00:15:59,800 --> 00:16:01,360
This is immunity you want.
332
00:16:01,360 --> 00:16:03,800
You want this one.
Yes. Yes, totally.
333
00:16:03,800 --> 00:16:04,960
Thank you.
334
00:16:04,960 --> 00:16:07,920
Even though I have made cachapas
several times before,
335
00:16:07,920 --> 00:16:10,920
I've never cooked with truffles
at all
336
00:16:10,920 --> 00:16:13,640
so I don't know
how is this gonna come together.
337
00:16:14,640 --> 00:16:16,400
I'm really worried.
338
00:16:28,640 --> 00:16:30,680
45 minutes to go.
JOCK: Let's go.
339
00:16:38,720 --> 00:16:41,840
I gotta have a look at this thing.
(CHUCKLES)
340
00:16:42,840 --> 00:16:45,200
You have got to be kidding me.
MEL: Whoa!
341
00:16:45,200 --> 00:16:47,800
Can you believe you found that?
490 gram.
342
00:16:47,800 --> 00:16:49,800
It's half a kilo of truffle!
(LAUGHS)
343
00:16:49,800 --> 00:16:51,480
Very impressive.
344
00:16:51,480 --> 00:16:54,440
I've got my massive truffle
and I'm just sort of thinking
345
00:16:54,440 --> 00:16:57,200
how can I make something really flash
with a bunch of truffles.
346
00:16:57,200 --> 00:16:59,040
Mum used to make cabbage gratin.
347
00:16:59,040 --> 00:17:02,000
Literally, like, cabbage
baked with cheese and bechamel
348
00:17:02,000 --> 00:17:03,800
and I'm thinking, "Well,
that could be pretty bougie
349
00:17:03,800 --> 00:17:05,400
"with truffles added to it."
350
00:17:05,400 --> 00:17:06,960
So I'm gonna make that.
351
00:17:06,960 --> 00:17:10,520
I'm gonna sear my cabbage a little
bit and throw that into the oven
352
00:17:10,520 --> 00:17:12,360
so it bakes and goes nice and soft.
353
00:17:12,360 --> 00:17:13,880
And then, I've gotta get started
354
00:17:13,880 --> 00:17:18,680
on my very luxe spicy bechamel cheese
sauce with truffles all through that.
355
00:17:18,680 --> 00:17:20,480
OK, um...
356
00:17:26,080 --> 00:17:27,920
Hey, hey, hey, hey.
357
00:17:27,920 --> 00:17:29,080
Get it in there.
358
00:17:29,080 --> 00:17:31,560
Can't even get it in my pocket,
it's that big.
359
00:17:31,560 --> 00:17:32,960
(LAUGHS)
360
00:17:35,480 --> 00:17:37,960
Oh, my God,
finding those truffles today
361
00:17:37,960 --> 00:17:40,880
was just one of the best
experiences I've ever had.
362
00:17:40,880 --> 00:17:42,440
I had the best time.
363
00:17:42,440 --> 00:17:46,280
But yeah, I've sort of been thinking
on the way back of what to make
364
00:17:46,280 --> 00:17:50,880
and the dish is a truffle ice-cream
with a chocolate mousse
365
00:17:50,880 --> 00:17:52,920
and a chocolate crumb.
366
00:17:52,920 --> 00:17:57,120
So, I don't just wanna do any old
sort of truffle ice-cream dessert
367
00:17:57,120 --> 00:17:58,720
with a chocolate crumb,
368
00:17:58,720 --> 00:18:02,160
I wanna make it more
about what we did today
369
00:18:02,160 --> 00:18:05,840
and make it actually look like
a truffle sitting on that dirt
370
00:18:05,840 --> 00:18:07,520
that we pulled it out of today.
371
00:18:07,520 --> 00:18:11,680
So, the first thing I start on
is this truffle ice-cream.
372
00:18:11,680 --> 00:18:15,680
I don't want this truffle ice-cream
to be overly sweet.
373
00:18:15,680 --> 00:18:19,960
I think using creme fraiche will
give it a little bit of acidity
374
00:18:19,960 --> 00:18:22,320
and hopefully carry the truffle
flavour a little better.
375
00:18:23,760 --> 00:18:26,640
Coming back to this season
of MasterChef,
376
00:18:26,640 --> 00:18:30,840
I didn't really think that
savoury desserts would be my thing
377
00:18:30,840 --> 00:18:34,120
but I've found myself cooking them
quite often
378
00:18:34,120 --> 00:18:36,360
and really, really enjoying it.
379
00:18:36,360 --> 00:18:39,480
Unfortunately,
they don't always hit the mark.
380
00:18:39,480 --> 00:18:44,240
But today, I wanna be presenting
the judges a winning dish.
381
00:18:44,240 --> 00:18:46,280
I feel really happy today
382
00:18:46,280 --> 00:18:49,080
so if I get immunity,
I'll just be over the moon.
383
00:18:54,160 --> 00:18:57,280
Happy with that. Happy with that.
384
00:18:57,280 --> 00:18:59,480
I've got my truffled celeriac puree
done.
385
00:18:59,480 --> 00:19:02,480
I've got my jus bubbling away there,
tastes really good,
386
00:19:02,480 --> 00:19:05,160
it'll only get richer as it reduces,
so I'm happy with that.
387
00:19:05,160 --> 00:19:08,160
And so now, I'm using truffle
in the quail breast.
388
00:19:08,160 --> 00:19:09,800
It'll be truffly.
389
00:19:09,800 --> 00:19:12,400
# Every day I'm truffling. #
390
00:19:12,400 --> 00:19:15,040
So, these quails are so tiny
391
00:19:15,040 --> 00:19:18,120
that I don't want to use
the breast as a singular thing
392
00:19:18,120 --> 00:19:19,520
because it'll overcook.
393
00:19:19,520 --> 00:19:23,200
So I'm going to double the breast
over and put truffle in between,
394
00:19:23,200 --> 00:19:26,440
wrap it up in the skin
that's still attached to it,
395
00:19:26,440 --> 00:19:28,520
then put shaved truffle all over it,
396
00:19:28,520 --> 00:19:31,640
and put guanciale,
which is very thinly sliced pork fat,
397
00:19:31,640 --> 00:19:32,880
all the way around it
398
00:19:32,880 --> 00:19:36,160
so the heat's not gonna get in
and ruin that truffle.
399
00:19:36,160 --> 00:19:37,760
Julie.
400
00:19:37,760 --> 00:19:40,480
I'm smelling
some really good smells here.
401
00:19:40,480 --> 00:19:42,200
(LAUGHS)
What's the dish?
402
00:19:42,200 --> 00:19:45,080
Truffled quail
with truffled celeriac puree.
403
00:19:45,080 --> 00:19:47,960
Some vincotto glazed grapes
and walnuts.
404
00:19:47,960 --> 00:19:51,400
Beautiful. So talk me
through your elements of truffle.
405
00:19:51,400 --> 00:19:54,120
In the celeriac puree, I've put
fresh truffle in at the end.
406
00:19:54,120 --> 00:19:55,560
Great.
Tastes great.
407
00:19:55,560 --> 00:19:57,160
Beautiful.
And then inside the quail,
408
00:19:57,160 --> 00:19:59,400
so, I've removed the double breast
from the quail
409
00:19:59,400 --> 00:20:02,400
and wrapped it around some truffle.
Stuffed. Love it.
410
00:20:02,400 --> 00:20:05,080
Then I'm putting it on the outside,
I'm gonna wrap it in some guanciale
411
00:20:05,080 --> 00:20:07,400
and panfry that.
Yes!
412
00:20:07,400 --> 00:20:09,760
'Cause, you know,
why not have some pork fat?
413
00:20:09,760 --> 00:20:10,840
Exactly.
414
00:20:12,160 --> 00:20:15,000
Think if I pull off every element,
the way I see it in my head,
415
00:20:15,000 --> 00:20:17,840
I think I have a chance
at this immunity.
416
00:20:20,120 --> 00:20:22,000
KEYMA: The challenge today
is truffles.
417
00:20:22,000 --> 00:20:25,600
I'm so nervous
but I'm just gonna trust my gut
418
00:20:25,600 --> 00:20:27,880
and grate some truffles
in the cream corn
419
00:20:27,880 --> 00:20:30,640
so it just infuses the whole puree.
420
00:20:30,640 --> 00:20:33,040
I'm just hoping it works.
421
00:20:33,040 --> 00:20:35,280
I taste a little bit.
422
00:20:37,280 --> 00:20:38,880
Yeah, they're delicious.
423
00:20:38,880 --> 00:20:41,440
It's like a match. (CHUCKLES)
424
00:20:41,440 --> 00:20:44,880
Now that I know corn and truffle
goes so well together,
425
00:20:44,880 --> 00:20:46,880
I think my dish is gonna work.
426
00:20:48,920 --> 00:20:50,160
Dan?
427
00:20:50,160 --> 00:20:52,720
Can I borrow the truffle oil?
Yep.
428
00:20:52,720 --> 00:20:55,880
Normally, cachapas
is served with cheese and pork
429
00:20:55,880 --> 00:20:59,200
so I wanna incorporate the pork
flavour into the whole dish
430
00:20:59,200 --> 00:21:01,160
because I know that corn and pork
go together.
431
00:21:01,160 --> 00:21:04,320
So, I'm hoping
that truffles and pork go together
432
00:21:04,320 --> 00:21:07,400
so all of it is a match
made in heaven, I guess.
433
00:21:09,400 --> 00:21:11,400
SARAH: So, for potato aligot,
434
00:21:11,400 --> 00:21:15,680
once my potatoes are soft
and, you know, really tender,
435
00:21:15,680 --> 00:21:18,040
they need to go through a drum sieve.
436
00:21:18,040 --> 00:21:21,680
And they get mixed
with a lot of cheese.
437
00:21:21,680 --> 00:21:24,720
It's like a serious workout.
438
00:21:26,000 --> 00:21:27,600
Oh, God, my arm's sore!
439
00:21:27,600 --> 00:21:29,440
(CHUCKLES)
440
00:21:29,440 --> 00:21:32,240
I need your muscles, Dan.
(LAUGHS)
441
00:21:32,240 --> 00:21:35,840
I'm whisking this
as hard as I can to make it creamy
442
00:21:35,840 --> 00:21:39,880
and just to really bring out
the stringiness in that cheese.
443
00:21:40,960 --> 00:21:42,880
JOCK: Sarah.
ANDY: Hey, Sarah.
444
00:21:42,880 --> 00:21:44,080
Hi.
445
00:21:44,080 --> 00:21:47,080
So, it's a dish all about potatoes.
Yes. It is.
446
00:21:47,080 --> 00:21:50,840
So...pommes aligot,
the potato fondant
447
00:21:50,840 --> 00:21:53,240
and then a light, airy potato
over the top.
448
00:21:53,240 --> 00:21:55,720
So...potatoes on top of potatoes.
449
00:21:55,720 --> 00:21:57,520
Yep.
With some more potatoes.
450
00:21:57,520 --> 00:22:00,120
Yep. Lots of potato.
Bit of cheese and the truffle...?
451
00:22:00,120 --> 00:22:02,360
Yeah, I wanna know
where's the truffle?
Yeah.
452
00:22:02,360 --> 00:22:05,440
So, I put a bit of truffle vinegar
in here
453
00:22:05,440 --> 00:22:08,440
and it's all about
the fresh truffle over the top.
454
00:22:08,440 --> 00:22:11,840
If there's one day to go as hard as
you possibly want with truffle...
455
00:22:11,840 --> 00:22:13,440
Yeah.
..it is today.
456
00:22:13,440 --> 00:22:16,760
And at the moment,
there's, like, not even a waft.
457
00:22:16,760 --> 00:22:19,320
You plucked that thing
out of the earth not long ago...
458
00:22:19,320 --> 00:22:21,080
Yep.
..like, use it.
459
00:22:21,080 --> 00:22:23,040
We're not charging you
for the truffles.
460
00:22:23,040 --> 00:22:25,080
It's alright, you're not getting
an invoice. Use it!
Yep.
461
00:22:25,080 --> 00:22:26,680
Get into them!
Yep.
462
00:22:26,680 --> 00:22:28,200
Come on.
Use it.
OK.
463
00:22:28,200 --> 00:22:31,600
I want the judges
to be happy with the dish.
464
00:22:31,600 --> 00:22:34,240
Because ultimately,
I want to be safe today.
465
00:22:34,240 --> 00:22:36,040
I want this dish to win.
466
00:22:36,040 --> 00:22:40,000
And if they're not happy
with my elements,
467
00:22:40,000 --> 00:22:43,200
you know, how am I going to be able
to make this a winning dish?
468
00:22:43,200 --> 00:22:45,160
(SIGHS)
469
00:22:54,160 --> 00:22:56,760
30 minutes to go! Come on!
MEL: Come on!
470
00:22:59,800 --> 00:23:04,800
Today, I'm making a roasted cabbage
with a truffle and gruyere bechamel.
471
00:23:04,800 --> 00:23:06,600
Bechamel has come together nicely.
472
00:23:06,600 --> 00:23:08,600
Nice and thick. Nice and cheesy.
473
00:23:08,600 --> 00:23:10,120
Mustard works really well in there.
474
00:23:10,120 --> 00:23:11,920
So, I'm really happy with that,
to be honest.
475
00:23:11,920 --> 00:23:15,440
My cabbage is cooking really well.
Oh, that's looking good.
476
00:23:15,440 --> 00:23:16,880
This is one of those things
that you...
477
00:23:16,880 --> 00:23:21,360
..well, probably never get to do
is go and pick a truffle
478
00:23:21,360 --> 00:23:25,960
and then cook a dish with it with
the beautiful backdrop of Launceston.
479
00:23:25,960 --> 00:23:28,400
Oh, look at
that bloody truffle goodness!
480
00:23:28,400 --> 00:23:29,720
I'll be writing that one down
481
00:23:29,720 --> 00:23:32,160
in the 'Cool Thing's I've Done
in Daniel's Life.' (CHUCKLES)
482
00:23:34,680 --> 00:23:36,160
If there's ever a day
483
00:23:36,160 --> 00:23:38,360
to go and burn a...
mountain-load of money on truffle,
484
00:23:38,360 --> 00:23:41,800
today's the day, so I'm taking
my cabbage out of the oven
485
00:23:41,800 --> 00:23:43,760
and I'm opening up the leaves
and I'm just...
486
00:23:45,080 --> 00:23:48,760
..sprinkling in truffle in between
these leaves of cabbage, like...
(CHUCKLES)
487
00:23:48,760 --> 00:23:50,320
Don't be shy with the truffles.
488
00:23:50,320 --> 00:23:54,240
If it's gonna be a day where you use
truffle, then damn well use truffle.
489
00:23:54,240 --> 00:23:56,440
There's so much truffle
in this thing, hey.
490
00:23:56,440 --> 00:23:59,280
This is gonna be
the most bougiest cabbage ever.
491
00:23:59,280 --> 00:24:00,760
Hey? (CHUCKLES)
492
00:24:00,760 --> 00:24:03,600
This cabbage is, like,
worth more than my damn mortgage.
493
00:24:04,600 --> 00:24:06,480
Having a win, Billie?
494
00:24:06,480 --> 00:24:07,760
Huh?
Having a win?
495
00:24:07,760 --> 00:24:09,040
Having a win?
Yeah.
496
00:24:09,040 --> 00:24:10,640
Um...
497
00:24:10,640 --> 00:24:12,240
..not losing just yet.
498
00:24:13,360 --> 00:24:15,880
Yeah, I'm feeling good about
how everything is progressing.
499
00:24:15,880 --> 00:24:17,960
I've got my truffle ice-cream
in the machine.
500
00:24:17,960 --> 00:24:19,240
I'm happy with that.
501
00:24:19,240 --> 00:24:21,360
And I need to finish off
the chocolate mousse
502
00:24:21,360 --> 00:24:23,560
and the chocolate soil next.
503
00:24:23,560 --> 00:24:25,320
BOTH: Billie.
Hi.
504
00:24:25,320 --> 00:24:27,440
ANDY: What's going on?
Talk to me about your dish.
505
00:24:27,440 --> 00:24:30,400
The dish is a truffle ice-cream
with a chocolate mousse
506
00:24:30,400 --> 00:24:32,440
and a chocolate crumb.
507
00:24:32,440 --> 00:24:36,000
Wanna make it look like a truffle
sitting on dirt.
508
00:24:36,000 --> 00:24:38,600
Taking inspiration
from where we were this morning
509
00:24:38,600 --> 00:24:40,520
and getting them
straight out of the ground,
510
00:24:40,520 --> 00:24:43,760
that was probably one of the best
things I've ever done in my life.
511
00:24:43,760 --> 00:24:45,280
Nice.
Amazing.
512
00:24:45,280 --> 00:24:47,520
Are we truffle-hunting in a bowl?
Is that what's happening?
513
00:24:47,520 --> 00:24:49,040
Yeah.
Your dish sounds fantastic.
514
00:24:49,040 --> 00:24:51,480
This could be killer.
It could be.
515
00:24:51,480 --> 00:24:54,080
If you balance, like,
the sweetness with the savoury
516
00:24:54,080 --> 00:24:56,960
and then the truffle
just powering through every layer.
517
00:24:56,960 --> 00:24:59,160
Mm-hm.
Like, this could be epic.
518
00:24:59,160 --> 00:25:02,920
Jock and Andy seem pretty excited
by my dish...
519
00:25:02,920 --> 00:25:05,800
And you're the only dessert
in the kitchen today as well, so...
Yeah.
520
00:25:05,800 --> 00:25:07,800
You've got a pretty good chance
of standing out.
521
00:25:07,800 --> 00:25:09,280
All you've gotta do is nail it,
right?
522
00:25:09,280 --> 00:25:10,720
Yeah.
Hey, the door's open.
523
00:25:10,720 --> 00:25:11,760
Yes.
The door is open.
524
00:25:11,760 --> 00:25:13,280
Just walk through it.
Fill it with truffle.
525
00:25:13,280 --> 00:25:16,480
..and that definitely gives me
a boost of confidence.
526
00:25:16,480 --> 00:25:18,000
But...
527
00:25:18,000 --> 00:25:20,040
..to have the chance
to win immunity,
528
00:25:20,040 --> 00:25:24,280
I just need to make sure I get
the balance of flavours 100% right
529
00:25:24,280 --> 00:25:25,600
on this dish.
530
00:25:25,600 --> 00:25:27,400
15 minutes, gang.
531
00:25:27,400 --> 00:25:29,680
15 to go.
Let's go!
532
00:25:32,760 --> 00:25:35,760
KEYMA: Now that I'm starting
to feel confident with truffles,
533
00:25:35,760 --> 00:25:38,200
I want to make sure
that truffle flavour
534
00:25:38,200 --> 00:25:39,960
shines through the whole dish.
535
00:25:39,960 --> 00:25:43,960
So, I'm gonna make
a truffle-heavy sauce
536
00:25:43,960 --> 00:25:46,360
to tie the whole dish together.
537
00:25:46,360 --> 00:25:49,760
I have my pork in the oven,
I have my roasted corn,
538
00:25:49,760 --> 00:25:51,520
so I need to pull it all together.
539
00:25:51,520 --> 00:25:55,840
So today, more than, ever,
immunity is really, really important.
540
00:25:55,840 --> 00:25:58,760
I'm cooking against the best
of the best in this kitchen.
541
00:26:00,200 --> 00:26:02,640
And I may have to bring my A-game.
542
00:26:03,840 --> 00:26:06,480
Um, the judges
are after a lot of truffles.
543
00:26:07,680 --> 00:26:11,560
So...I think the key
is to load it up.
544
00:26:11,560 --> 00:26:15,760
I feel the judges really want me
to bring home the truffles
with this dish
545
00:26:15,760 --> 00:26:19,080
and my intention was more
to just load it on the top
546
00:26:19,080 --> 00:26:22,440
of that pillowy cream potato.
547
00:26:22,440 --> 00:26:26,160
So, I think I need to reinforce
that truffle flavour.
548
00:26:26,160 --> 00:26:30,640
But soon as I start adding
more truffles to my aligot,
549
00:26:30,640 --> 00:26:32,840
it seems to split.
550
00:26:32,840 --> 00:26:34,240
Oh, God!
551
00:26:36,080 --> 00:26:38,400
Oh. Yikes.
552
00:26:38,400 --> 00:26:39,920
Something's reacting
553
00:26:39,920 --> 00:26:44,160
and it's just not got that beautiful
stringiness that it had before.
554
00:26:44,160 --> 00:26:46,000
Oh, my God, what a mess.
555
00:26:46,000 --> 00:26:48,640
It was perfect,
it was gonna be fine.
556
00:26:48,640 --> 00:26:52,000
But then it's gone a bit grainy
when I added more truffle.
557
00:26:52,000 --> 00:26:54,120
At this point in the competition,
558
00:26:54,120 --> 00:26:57,440
I can't afford any error
in an element.
559
00:26:59,120 --> 00:27:02,040
But I don't have time
to start again.
560
00:27:02,040 --> 00:27:03,800
(SIGHS) Yi-yi-yi.
561
00:27:03,800 --> 00:27:06,960
Five cooks at the top of their game,
not a bad dish amongst them.
562
00:27:06,960 --> 00:27:10,800
Dan, roast cabbage,
truffle cheese sauce - yum.
563
00:27:10,800 --> 00:27:13,560
Sarah, truffle potatoes - delicious.
564
00:27:13,560 --> 00:27:14,960
Billie - dessert.
565
00:27:14,960 --> 00:27:18,160
Keyma, remember her cachapas -
the corn pancake -
566
00:27:18,160 --> 00:27:20,800
modern interpretation of,
very excited.
567
00:27:20,800 --> 00:27:23,520
And then lastly,
Julie is doing what you would do -
568
00:27:23,520 --> 00:27:27,280
quail, stuffing the truffle
in the quail, beautiful jus.
569
00:27:27,280 --> 00:27:29,760
She is going hard out
to win this thing,
570
00:27:29,760 --> 00:27:32,760
she really wants it and I think she
really could with a dish like that
571
00:27:32,760 --> 00:27:34,200
if she gets everything perfect.
572
00:27:36,360 --> 00:27:40,480
I've got my little quail breasts
stuffed and wrapped.
573
00:27:40,480 --> 00:27:44,600
So now it's time to start
panfrying my quail.
574
00:27:44,600 --> 00:27:47,480
I need to cook them
on a very quick heat
575
00:27:47,480 --> 00:27:50,040
because I wanna get some colour
on the outside
576
00:27:50,040 --> 00:27:52,320
without it cooking
all the way through.
577
00:27:52,320 --> 00:27:54,600
And it's gonna cook through
pretty quickly.
578
00:27:54,600 --> 00:27:58,680
That's sort of my scariest thing
is getting the cook on those right.
579
00:27:58,680 --> 00:28:00,800
I want them to be medium rare.
580
00:28:02,120 --> 00:28:04,880
The biggest risk factor of all
is overcooking it.
581
00:28:04,880 --> 00:28:05,920
Ah!
582
00:28:05,920 --> 00:28:09,520
Because...it can overcook
very, very easily.
583
00:28:09,520 --> 00:28:12,920
Let's face it, if the quail
doesn't work out on this dish,
584
00:28:12,920 --> 00:28:15,000
I can kiss immunity goodbye.
585
00:28:33,680 --> 00:28:36,880
BILLIE: So, I've just made
my truffle truffle,
586
00:28:36,880 --> 00:28:41,120
which is, like, the, um, truffle
but it's actually chocolate mousse.
587
00:28:41,120 --> 00:28:43,880
So the coating on the outside
has the truffle, cocoa
588
00:28:43,880 --> 00:28:47,200
and some crystallised chocolate.
589
00:28:47,200 --> 00:28:50,360
So, yeah, I was hoping it would turn
really dark and it has,
590
00:28:50,360 --> 00:28:52,920
so, really happy with that.
591
00:28:52,920 --> 00:28:56,240
I'm happy with the flavours
so far in this dish.
592
00:28:56,240 --> 00:28:57,680
The ice-cream...
593
00:28:57,680 --> 00:29:00,760
..is very strong
with that truffle flavour.
594
00:29:00,760 --> 00:29:04,960
The chocolate mousse is just that
beautiful rich chocolate flavour.
595
00:29:04,960 --> 00:29:10,720
And knowing the judges were really
happy with my idea for this dish,
596
00:29:10,720 --> 00:29:13,720
yeah, I feel like it puts me
in a pretty good position
597
00:29:13,720 --> 00:29:15,960
to maybe get that immunity.
598
00:29:15,960 --> 00:29:19,000
I've just gotta finish off this soil
then I'm done.
599
00:29:20,440 --> 00:29:24,240
We want to see five bougie dishes
in five minutes!
600
00:29:24,240 --> 00:29:26,680
Come on!
Bring us bougie!
601
00:29:26,680 --> 00:29:27,960
Yeah.
602
00:29:31,320 --> 00:29:32,760
(CHUCKLES)
603
00:29:37,880 --> 00:29:40,320
JULIE: I'm frying off
my quail breast.
604
00:29:40,320 --> 00:29:44,520
The biggest risk factor of all
is overcooking it.
605
00:29:44,520 --> 00:29:49,480
So I don't leave it any longer, I get
it out, I get it off that hot pan
606
00:29:49,480 --> 00:29:51,880
and set it aside to rest.
607
00:29:51,880 --> 00:29:54,240
Julie Goodwin.
Hello, Julie.
Hello.
608
00:29:54,240 --> 00:29:56,280
Is that the little quail guys?
609
00:29:56,280 --> 00:29:58,800
Yeah, it's the double breast
wrapped around some truffle
610
00:29:58,800 --> 00:30:01,120
and then wrapped in some guanciale.
611
00:30:01,120 --> 00:30:02,680
Is immunity yours?
612
00:30:02,680 --> 00:30:04,800
I hope so. I'm trying for it.
Back-to-back.
613
00:30:04,800 --> 00:30:06,880
Yeah.
Could she go back-to-back?
614
00:30:06,880 --> 00:30:09,040
I'd love to go back to back.
Come on, girl.
615
00:30:09,040 --> 00:30:10,680
Thank you.
Good luck.
616
00:30:10,680 --> 00:30:12,440
It's the moment of truth.
617
00:30:12,440 --> 00:30:14,000
It's time for a little prayer.
618
00:30:14,000 --> 00:30:16,200
Oh, my God,
please don't be overcooked.
619
00:30:22,520 --> 00:30:25,600
It's medium rare and it's got that
beautiful line of pure truffle
620
00:30:25,600 --> 00:30:26,960
through the middle.
621
00:30:26,960 --> 00:30:28,480
Beautiful.
622
00:30:31,600 --> 00:30:33,720
BILLIE: I'm really happy
with this dish.
623
00:30:33,720 --> 00:30:37,000
The truffle has actually worked out
much better than I thought it would.
624
00:30:37,000 --> 00:30:39,040
And the ice-cream is nice and creamy
625
00:30:39,040 --> 00:30:42,720
and it's all sitting on this
sort of crunchy chocolate soil.
626
00:30:42,720 --> 00:30:46,400
It looks like the truffle that I
pulled out of the dirt this morning,
627
00:30:46,400 --> 00:30:50,080
so I'm quite excited
to show that to the judges.
628
00:30:51,920 --> 00:30:54,560
DANIEL: My dish is ugly, I know that,
629
00:30:54,560 --> 00:30:57,120
but it's a really tasty
piece of cabbage.
630
00:30:57,120 --> 00:30:59,840
And I think the truffles
is what makes it better.
631
00:30:59,840 --> 00:31:01,640
So, I think
I've definitely hit the brief,
632
00:31:01,640 --> 00:31:04,120
I've elevated the dish with truffles.
633
00:31:04,120 --> 00:31:06,640
Seriously, if the judge say
I haven't used enough truffle, man,
634
00:31:06,640 --> 00:31:09,520
like, they need to see the bill.
635
00:31:09,520 --> 00:31:12,480
There's a lot of truffle
in that thing. Like...
636
00:31:12,480 --> 00:31:15,000
..it's almost more truffle
than it is cabbage at the moment.
637
00:31:15,000 --> 00:31:16,960
Bougie cabbage.
638
00:31:16,960 --> 00:31:20,560
30 secoooonds!
639
00:31:20,560 --> 00:31:22,520
JOCK: Come on, guys!
Whoo!
640
00:31:25,360 --> 00:31:28,000
KEYMA: I'm plating
with 30 seconds to go.
641
00:31:28,000 --> 00:31:31,280
I'm just adding some of
the cream corn puree underneath.
642
00:31:31,280 --> 00:31:33,720
The three medallions of pork loin.
643
00:31:33,720 --> 00:31:38,520
The cream corn round the sides
and then truffle butter.
644
00:31:38,520 --> 00:31:40,320
It needs more truffles.
645
00:31:40,320 --> 00:31:41,800
It's a truffle challenge, isn't it?
646
00:31:41,800 --> 00:31:44,520
So I'm gonna shave more truffles
on top.
647
00:31:44,520 --> 00:31:46,160
10!
648
00:31:46,160 --> 00:31:49,000
JUDGES: 9, 8, 7,
649
00:31:49,000 --> 00:31:51,720
6, 5, 4,
650
00:31:51,720 --> 00:31:54,480
3, 2, 1!
651
00:31:54,480 --> 00:31:56,160
That's it!
652
00:31:57,960 --> 00:31:59,960
(EXHALES)
653
00:31:59,960 --> 00:32:02,480
Well done, trufflers.
654
00:32:03,480 --> 00:32:05,600
BILLIE: How did you go, Miss?
Uh.
655
00:32:05,600 --> 00:32:07,600
As good as I can be.
Good.
656
00:32:07,600 --> 00:32:09,800
(CHUCKLES)
657
00:32:09,800 --> 00:32:12,000
Crazy. That was crazy.
658
00:32:23,280 --> 00:32:26,560
Well, truffles
was the order of the day
659
00:32:26,560 --> 00:32:31,040
and we would like to see it
writ large across your dishes.
660
00:32:31,040 --> 00:32:33,440
The prize for the best dish today -
661
00:32:33,440 --> 00:32:35,960
the first spot in our top four.
662
00:32:37,800 --> 00:32:39,880
The first dish we'd like to taste
belongs to Keyma.
663
00:32:49,160 --> 00:32:52,440
If they wanted truffles...
truffles there are. (LAUGHS)
664
00:32:54,840 --> 00:32:56,680
Keyma, what's the dish, please?
665
00:32:56,680 --> 00:32:59,000
The dish is Flavours of Cachapas.
666
00:32:59,000 --> 00:33:00,640
Which is a corn pancake.
667
00:33:01,840 --> 00:33:04,040
We've seen cachapas before from you.
Yes.
668
00:33:04,040 --> 00:33:06,320
This is a very different version
of that.
669
00:33:06,320 --> 00:33:08,600
Very different.
Are you happy with the dish?
670
00:33:08,600 --> 00:33:11,560
I'm happy with the dish.
And I think the flavour is there.
671
00:33:11,560 --> 00:33:14,160
It's truffle-forward
and I really like it.
672
00:33:14,160 --> 00:33:16,520
I hope you just...like it as well.
673
00:33:42,640 --> 00:33:44,080
Keyma, I love the concept.
674
00:33:44,080 --> 00:33:46,280
You know,
your little play on cachapas.
675
00:33:46,280 --> 00:33:48,120
Brilliant cook on the pork.
676
00:33:48,120 --> 00:33:50,880
Pork loin is such a hard one
to get right
677
00:33:50,880 --> 00:33:53,280
and I don't think you could have
done that any better.
678
00:33:53,280 --> 00:33:56,400
And it helps that it was
a really bloody good piece
of pork loin as well.
679
00:33:56,400 --> 00:33:58,240
Thank you, Tassie.
(GIGGLES)
680
00:33:58,240 --> 00:34:02,760
Um, the simplicity of
that charred corn was delicious.
681
00:34:02,760 --> 00:34:05,920
I loved the pairing
of truffle and corn.
682
00:34:05,920 --> 00:34:07,440
The pork is beautiful,
683
00:34:07,440 --> 00:34:10,280
the spice rub really complements
the sweetness of the pork
684
00:34:10,280 --> 00:34:14,600
and the charred corn as well gives it
that really nice deep caramelisation
685
00:34:14,600 --> 00:34:16,960
that balances out the sweetness
of the creamed corn.
686
00:34:18,640 --> 00:34:20,960
Keyma, it's like cachapas 2.0.
687
00:34:20,960 --> 00:34:22,200
I really enjoyed it.
688
00:34:22,200 --> 00:34:25,720
I think you did a great job of
capturing the spirit of that flavour
689
00:34:25,720 --> 00:34:27,320
and feeling in the dish.
690
00:34:27,320 --> 00:34:28,920
I really, really enjoyed this.
691
00:34:28,920 --> 00:34:30,840
Great cooking on the pork,
fantastic.
692
00:34:30,840 --> 00:34:32,040
And here we are again,
693
00:34:32,040 --> 00:34:34,680
you've got another ingredient
that you haven't used before
694
00:34:34,680 --> 00:34:37,680
but because your cooking
is at a level now
695
00:34:37,680 --> 00:34:43,040
where you're able to draw on your
own gut feeling of what's right.
696
00:34:43,040 --> 00:34:45,360
Isn't that amazing
that you can work with a product
697
00:34:45,360 --> 00:34:48,360
you've never used before
and still create magic on a plate?
698
00:34:50,400 --> 00:34:52,200
I'm so proud of you.
699
00:34:52,200 --> 00:34:53,480
Thank you.
Well done.
700
00:34:53,480 --> 00:34:55,200
Thank you.
Nice one, Keyma.
701
00:34:57,600 --> 00:34:59,360
Great. Good work.
702
00:34:59,360 --> 00:35:00,400
Well done.
703
00:35:02,000 --> 00:35:06,640
Next up...with a big truffle
from a big man, it's Daniel.
704
00:35:08,640 --> 00:35:10,640
Epic call-up, that, wasn't it?
705
00:35:13,880 --> 00:35:15,760
I would love to win immunity.
706
00:35:15,760 --> 00:35:17,320
I want them to be like,
707
00:35:17,320 --> 00:35:19,720
"OK, damn, this is a pretty nice
piece of cabbage.
708
00:35:19,720 --> 00:35:21,120
"Tastes like truffles."
709
00:35:21,120 --> 00:35:24,160
But...we just have to wait and see.
710
00:35:34,600 --> 00:35:37,600
Applications for next season
are now open.
711
00:35:37,600 --> 00:35:39,920
Go on, get on it!
712
00:35:45,960 --> 00:35:48,760
Daniel, what did you cook?
713
00:35:48,760 --> 00:35:53,080
I made a roasted cabbage with
a truffle and gruyere bechamel.
714
00:36:12,400 --> 00:36:14,200
Daniel, good news, delicious, mate.
715
00:36:15,280 --> 00:36:18,600
The flavour you got into
that bechamel is, like, topnotch.
716
00:36:18,600 --> 00:36:21,760
You know, it's rich,
it's deep, it's salty.
717
00:36:21,760 --> 00:36:24,760
The funk that the truffle brings
is definitely there.
718
00:36:24,760 --> 00:36:28,600
Um, so you massively hit the brief
with that element alone.
719
00:36:28,600 --> 00:36:32,480
I really enjoyed the little pieces
of the crispy speck on top.
720
00:36:32,480 --> 00:36:34,480
That with the purple sauerkraut
and the bechamel,
721
00:36:34,480 --> 00:36:36,000
that's when it really lit up.
Yep.
722
00:36:36,000 --> 00:36:38,840
The only problem I've got is just
the seasoning on the cabbage.
723
00:36:38,840 --> 00:36:40,680
It could have done with
a heap more salt.
724
00:36:40,680 --> 00:36:41,760
Oh, OK.
725
00:36:41,760 --> 00:36:45,080
You think that you're seasoning it,
like aggressively...
(CHUCKLES)
726
00:36:45,080 --> 00:36:48,400
But, like, you've gotta think,
the cabbage is, like, that thick
727
00:36:48,400 --> 00:36:50,200
so you've really gotta
make an effort
728
00:36:50,200 --> 00:36:52,720
of driving the seasoning in somehow.
Yeah.
729
00:36:52,720 --> 00:36:55,400
We'll see if the seasoning
on the cabbage lets you down
730
00:36:55,400 --> 00:36:57,200
or if it gets you home.
You never know.
731
00:36:57,200 --> 00:36:58,600
Oh, thanks, Andy, cheers.
732
00:36:58,600 --> 00:37:01,040
That was a really delicious
bite of food, Daniel.
733
00:37:01,040 --> 00:37:02,560
(CHUCKLES) Oh, cool.
734
00:37:02,560 --> 00:37:06,200
And I'm really glad
that the way Jock cut it up,
735
00:37:06,200 --> 00:37:09,200
we got to have a little bit
of everything from the core
736
00:37:09,200 --> 00:37:10,600
all the way through to the leaves
737
00:37:10,600 --> 00:37:13,120
because the gradiation of flavours
738
00:37:13,120 --> 00:37:15,760
from sweet all the way through
to caramelised
739
00:37:15,760 --> 00:37:18,480
is really what we love
about a roasted cabbage.
740
00:37:18,480 --> 00:37:22,480
It has just a real contrast
of degrees of flavour,
741
00:37:22,480 --> 00:37:23,800
which is really, really nice.
742
00:37:23,800 --> 00:37:26,320
You've put a lot of truffles
through it.
743
00:37:26,320 --> 00:37:28,640
There's a lot of truffle going on,
744
00:37:28,640 --> 00:37:30,360
there's a lot of fragrance
and flavour.
745
00:37:30,360 --> 00:37:33,200
It's exactly what you needed
to do today.
746
00:37:33,200 --> 00:37:37,440
It's not a perfect dish but it's
definitely vying for immunity.
747
00:37:37,440 --> 00:37:39,200
Thanks, guys. Cheers.
748
00:37:41,720 --> 00:37:42,920
Well done.
749
00:37:42,920 --> 00:37:44,920
It's good to know
I'm thinking on the right track.
750
00:37:44,920 --> 00:37:46,160
Yeah, yeah.
751
00:37:48,400 --> 00:37:50,040
Next up, it's Sarah.
752
00:37:51,440 --> 00:37:54,720
I'm really happy with the flavours
of my dish
753
00:37:54,720 --> 00:37:57,560
and I really love the different
plays on potato and truffle
754
00:37:57,560 --> 00:37:59,440
that I've got throughout the dish.
755
00:37:59,440 --> 00:38:01,360
I'm really concerned
about the aligot.
756
00:38:01,360 --> 00:38:05,280
The flavour is there but the texture
is just not how I wanted it to be.
757
00:38:05,280 --> 00:38:06,720
Sarah, what's the dish, please?
758
00:38:06,720 --> 00:38:09,520
I have made truffle potatoes.
759
00:38:28,400 --> 00:38:32,320
Sarah, um, I've got no issue
with the flavours.
760
00:38:32,320 --> 00:38:35,840
But the texture, it just wasn't
as good as it could have been.
761
00:38:35,840 --> 00:38:37,000
Mmm.
762
00:38:37,000 --> 00:38:40,120
Sound idea, really sound idea
and ambitious,
763
00:38:40,120 --> 00:38:42,800
so that's a really good thing
that you should hold onto.
764
00:38:42,800 --> 00:38:47,080
Unfortunately, the execution wasn't
commensurate with what you needed
765
00:38:47,080 --> 00:38:48,720
to be able to achieve.
766
00:38:48,720 --> 00:38:50,640
If you'd nailed the texture
of the aligot,
767
00:38:50,640 --> 00:38:53,200
it would have been
absolutely vying for immunity.
768
00:38:53,200 --> 00:38:56,440
Yep.
Sarah, we want you to succeed.
769
00:38:56,440 --> 00:38:57,720
That's the biggest thing here.
770
00:38:57,720 --> 00:38:59,280
Yes. Thank you, Sarah.
771
00:39:06,320 --> 00:39:08,120
Next up - Billie.
772
00:39:08,120 --> 00:39:11,360
I want the judges to get
that really rich truffle flavour
773
00:39:11,360 --> 00:39:15,160
from the ice-cream and then the
chocolate and the hazelnut flavours,
774
00:39:15,160 --> 00:39:18,360
I want just to sort of complement
that main event,
775
00:39:18,360 --> 00:39:19,840
which is the truffle ice-cream.
776
00:39:19,840 --> 00:39:21,000
Ooh!
777
00:39:21,000 --> 00:39:22,880
It has to be really
truffled flavoured.
778
00:39:22,880 --> 00:39:25,440
Otherwise it would just be
a plain vanilla ice-cream
779
00:39:25,440 --> 00:39:26,680
with a chocolate mousse.
780
00:39:26,680 --> 00:39:28,720
Billie, what's the dish?
781
00:39:28,720 --> 00:39:31,680
It's a truffle ice-cream
with a chocolate truffle.
782
00:39:31,680 --> 00:39:34,840
Can I just say
that looks really, really good.
783
00:39:34,840 --> 00:39:36,560
Thanks. Thank you.
784
00:39:36,560 --> 00:39:38,880
You were thinking about this
while you were truffle hunting?
785
00:39:38,880 --> 00:39:42,000
Yeah. Well, it was such
a cool experience to do that
786
00:39:42,000 --> 00:39:45,000
and get your hands in the dirt
and actually do it.
787
00:39:45,000 --> 00:39:46,280
I loved it.
788
00:39:46,280 --> 00:39:47,600
Let's try it.
789
00:40:06,440 --> 00:40:08,400
It was a genius dessert.
790
00:40:08,400 --> 00:40:11,040
Because as you're crunching through
that crumb,
791
00:40:11,040 --> 00:40:16,600
I can imagine walking down
the gravel, poplar-lined driveway
792
00:40:16,600 --> 00:40:18,120
of your truffle farm.
793
00:40:18,120 --> 00:40:20,160
I could see it.
Yeah.
794
00:40:20,160 --> 00:40:23,080
Your mousse - texture is fantastic,
the flavour is brilliant.
795
00:40:23,080 --> 00:40:25,920
Billie...creme fraiche ice-cream,
it's got acidity,
796
00:40:25,920 --> 00:40:28,360
texture was beautiful,
it was fantastic.
797
00:40:28,360 --> 00:40:32,360
And then, you know, you're sort of
chocolate soil guy down the bottom.
798
00:40:32,360 --> 00:40:35,960
Genius dessert, looked fantastic,
all the elements were perfect...
799
00:40:37,480 --> 00:40:39,040
..but the truffle.
800
00:40:39,040 --> 00:40:40,400
Bugger.
801
00:40:40,400 --> 00:40:41,920
You can taste it in the ice-cream
802
00:40:41,920 --> 00:40:44,720
but as soon as you have
any of the chocolate components,
803
00:40:44,720 --> 00:40:46,280
it very quickly disappears.
804
00:40:46,280 --> 00:40:47,800
Big damn.
805
00:40:47,800 --> 00:40:49,560
Billie!
Big damn!
806
00:40:49,560 --> 00:40:51,120
Ohhhh!
807
00:40:51,120 --> 00:40:53,400
Thank you, Billie.
Thank you, Billie.
808
00:40:55,040 --> 00:40:57,240
Dammit!
809
00:40:57,240 --> 00:41:01,400
The next truffle dish we'd like to
taste belongs to Julie Goodwin.
810
00:41:04,600 --> 00:41:05,720
Sauce her up, Jules.
811
00:41:08,080 --> 00:41:11,000
I want the judges
to experience a fine-dining dish
812
00:41:11,000 --> 00:41:14,000
that smells of truffle,
that tastes of truffle.
813
00:41:14,000 --> 00:41:16,960
I'm hoping with everything I have
814
00:41:16,960 --> 00:41:19,480
that my dish
is gonna get me across the line
815
00:41:19,480 --> 00:41:22,560
and keep me safe
from this next elimination.
816
00:41:22,560 --> 00:41:24,560
(SIGHS)
817
00:41:35,280 --> 00:41:38,400
It's quail
with celeriac and truffles.
818
00:41:39,920 --> 00:41:43,520
Yum! This is quite sort of -
dare I say - fine dining for you.
819
00:41:43,520 --> 00:41:45,040
(LAUGHS)
Is it?
820
00:41:45,040 --> 00:41:46,680
It is a little bit
but I think of truffle
821
00:41:46,680 --> 00:41:49,000
as kind of a fine-dining ingredient.
Yeah, right.
822
00:41:49,000 --> 00:41:51,520
We're not shaving it over
our spaghetti bolognaise at home.
823
00:41:51,520 --> 00:41:53,080
You aren't?
824
00:41:54,080 --> 00:41:56,160
When I grow them myself,
I may do that.
825
00:41:56,160 --> 00:41:58,480
It just feels like a luxury item
826
00:41:58,480 --> 00:42:02,760
and I felt like I wanted to make
a luxury dish to go with that.
827
00:42:02,760 --> 00:42:04,520
Let's taste it, guys.
828
00:42:25,680 --> 00:42:27,880
Julie. I really enjoyed that.
829
00:42:29,400 --> 00:42:32,440
The quail - brilliant job.
830
00:42:32,440 --> 00:42:33,760
It was beautifully cooked.
831
00:42:33,760 --> 00:42:35,480
It reeked of truffle. Amazing.
832
00:42:35,480 --> 00:42:37,600
Your sauce work is fantastic.
833
00:42:37,600 --> 00:42:40,080
Like, that's proper good.
834
00:42:40,080 --> 00:42:41,240
Thank you.
835
00:42:41,240 --> 00:42:44,160
Your celeriac puree
has let you down a little bit.
836
00:42:44,160 --> 00:42:46,720
What you needed,
just to set that quail off
837
00:42:46,720 --> 00:42:49,280
and make it sing
with that beautiful sauce
838
00:42:49,280 --> 00:42:53,240
is for the puree to be,
like, creamy and silky.
839
00:42:53,240 --> 00:42:55,720
I love the attention to detail
with the quail -
840
00:42:55,720 --> 00:42:57,800
perfectly cooked, beautifully tender
841
00:42:57,800 --> 00:43:00,320
with just those few slivers
of truffles through,
842
00:43:00,320 --> 00:43:03,640
wrap the guanciale that not only
protected the quail
843
00:43:03,640 --> 00:43:06,520
but also imbued it with moisture
and a smoky richness.
844
00:43:06,520 --> 00:43:09,600
It was just a really smart move
on your behalf today.
845
00:43:09,600 --> 00:43:12,720
And then the puree, I thought
celeriac and truffle,
846
00:43:12,720 --> 00:43:16,160
both deeply earthy in their perfume,
best mates,
847
00:43:16,160 --> 00:43:17,960
so the concept was really sound.
848
00:43:17,960 --> 00:43:20,000
OK, so the way you achieved that
today
849
00:43:20,000 --> 00:43:22,080
wasn't as perfect
as it could have been
850
00:43:22,080 --> 00:43:26,040
but as it stands, it was a really
refined, truffly plate of food
851
00:43:26,040 --> 00:43:27,200
and I think you did really well.
852
00:43:27,200 --> 00:43:28,800
Thanks, Mel. Thank you.
853
00:43:28,800 --> 00:43:30,880
The sauce is, like, unbelievable.
854
00:43:30,880 --> 00:43:35,040
Sweet, sticky, salty, like,
it is so on point it's not funny
855
00:43:35,040 --> 00:43:37,760
and the cook on the quail
was unbelievable.
856
00:43:37,760 --> 00:43:39,360
Really well done.
Thank you.
857
00:43:39,360 --> 00:43:41,000
Thanks, Julie.
Cheers.
858
00:43:42,200 --> 00:43:44,400
Alright. (LAUGHS)
859
00:43:44,400 --> 00:43:45,560
Great work.
860
00:43:51,240 --> 00:43:54,280
May I just say how good is Tasmania?
861
00:43:54,280 --> 00:43:57,920
Hunting for fresh truffles
and then cooking with them,
862
00:43:57,920 --> 00:44:00,040
right here in the heart
of Launceston.
863
00:44:01,280 --> 00:44:04,800
That's the kind of experience
you cannot get anywhere else
864
00:44:04,800 --> 00:44:07,960
and one that will stay with you
for a very long time.
865
00:44:09,200 --> 00:44:11,840
We wanted you to use those truffles
to elevate your dish,
866
00:44:11,840 --> 00:44:15,760
win immunity and secure your place
in the top four.
867
00:44:15,760 --> 00:44:18,200
And this was a tough decision for us.
868
00:44:19,400 --> 00:44:22,960
Sarah, Billie, Daniel,
869
00:44:22,960 --> 00:44:25,400
sorry, you won't be winning immunity
today.
870
00:44:28,440 --> 00:44:30,880
Keyma, Julie...
871
00:44:30,880 --> 00:44:33,640
..we really enjoyed both your dishes
872
00:44:33,640 --> 00:44:37,440
and both of them used truffle
in an elevated way.
873
00:44:37,440 --> 00:44:41,200
Keyma,
your pork was perfectly cooked.
874
00:44:42,400 --> 00:44:45,240
Julie, your quail was too.
875
00:44:45,240 --> 00:44:47,800
Keyma, your corn was fantastic.
876
00:44:47,800 --> 00:44:50,520
Julie, your sauce was excellent.
877
00:44:50,520 --> 00:44:54,880
It was neck and neck
but in the end,
878
00:44:54,880 --> 00:44:57,280
Keyma...you won immunity.
879
00:44:57,280 --> 00:44:59,920
Welcome to the top four.
880
00:45:01,240 --> 00:45:03,840
KEYMA: Top four now.
I can't believe it.
881
00:45:03,840 --> 00:45:06,880
That just only means that the way
I'm cooking at the moment
882
00:45:06,880 --> 00:45:09,880
is above my expectations
883
00:45:09,880 --> 00:45:13,360
and what I thought I would achieve
in this competition so far.
884
00:45:13,360 --> 00:45:16,920
So I'm so proud of myself.
885
00:45:18,280 --> 00:45:20,200
Well done, Keyma.
886
00:45:20,200 --> 00:45:23,240
That means you get to relax tomorrow,
put your feet up
887
00:45:23,240 --> 00:45:25,680
and revel in immunity.
888
00:45:25,680 --> 00:45:28,480
But, you will need
to cheer these guys on.
889
00:45:28,480 --> 00:45:31,000
Billie, Julie, Daniel and Sarah,
890
00:45:31,000 --> 00:45:33,280
tomorrow may be our last day
in Tasmania
891
00:45:33,280 --> 00:45:37,680
but it will also be the last day
for one of you in this competition.
892
00:45:38,760 --> 00:45:43,520
So go home, have a good sleep
and come back focused and determined
893
00:45:43,520 --> 00:45:47,440
to secure the spot that YOU deserve
in the top four.
894
00:45:47,440 --> 00:45:48,880
Goodnight, guys.
895
00:45:50,600 --> 00:45:52,280
Nice one, Keyma.
Well done, Keyma.
896
00:45:52,280 --> 00:45:53,840
Thank you. Thanks.
897
00:45:53,840 --> 00:45:55,080
Thanks, guys.
898
00:45:56,160 --> 00:45:59,480
ANNOUNCER: Tomorrow night
on MasterChef Australia,
899
00:45:59,480 --> 00:46:03,840
we say farewell
to one of our finest...
900
00:46:03,840 --> 00:46:06,120
JULIE: If I'm the person
who's eliminated today,
901
00:46:06,120 --> 00:46:08,640
obviously, I will be shattered.
902
00:46:08,640 --> 00:46:12,600
But at the same time,
I'm very proud of what I've done.
903
00:46:14,080 --> 00:46:15,440
BILLIE: But I've got
904
00:46:15,440 --> 00:46:17,320
everything on the
go at the moment.
905
00:46:17,320 --> 00:46:19,520
Oh, no!
That's hot oil!
906
00:46:19,520 --> 00:46:20,640
Oh, no.
907
00:46:20,640 --> 00:46:22,640
That could be it
for me.
908
00:46:22,640 --> 00:46:25,280
..when Tasmania
serves up
909
00:46:25,280 --> 00:46:27,520
a nail-biting
elimination.
910
00:46:27,520 --> 00:46:29,920
JOCK: I think we're
gonna be judging
911
00:46:29,920 --> 00:46:32,840
on the smallest
of flaws today.
912
00:46:32,840 --> 00:46:34,040
That's definitely
a flaw.
913
00:46:36,120 --> 00:46:38,920
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