Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:04,720 --> 00:00:10,200
ANDY: Billie...YOU are our first
semifinalist for 2022.
2
00:00:10,200 --> 00:00:13,640
(APPLAUSE)
Oh, Billie!
3
00:00:16,240 --> 00:00:21,160
BILLIE: To be here in
the semifinal is amazing.
4
00:00:21,160 --> 00:00:26,400
Last time, when I won MasterChef,
I was very young.
5
00:00:26,400 --> 00:00:27,960
(CHEERING AND APPLAUSE)
6
00:00:27,960 --> 00:00:33,800
I felt a huge amount of pressure to
pursue a career in the food industry.
7
00:00:33,800 --> 00:00:35,520
I would like to offer you...
(GASPING)
8
00:00:35,520 --> 00:00:37,080
..a job at the Fat Duck.
9
00:00:37,080 --> 00:00:38,400
(CHEERING)
10
00:00:38,400 --> 00:00:40,560
Going straight to the Fat Duck
in England,
11
00:00:40,560 --> 00:00:45,040
while it was such an amazing
experience, I wasn't ready for it.
12
00:00:46,360 --> 00:00:47,800
(EXHALES)
13
00:00:47,800 --> 00:00:50,760
Just felt like I wasn't
good enough to do it.
14
00:00:50,760 --> 00:00:53,040
That scared me a bit, I think,
15
00:00:53,040 --> 00:00:55,400
and steered me away from food
and cooking.
16
00:00:55,400 --> 00:00:56,760
Get one?
17
00:00:56,760 --> 00:01:01,600
After having my daughter,
I was working on the farm, loving it,
18
00:01:01,600 --> 00:01:04,640
but was wondering
what was sort of missing.
19
00:01:04,640 --> 00:01:07,080
(CHEERING AND APPLAUSE)
20
00:01:07,080 --> 00:01:10,400
Coming back has been
a bit of an awakening
21
00:01:10,400 --> 00:01:14,600
and definitely a bit of a kick
up the butt I think that I needed.
22
00:01:14,600 --> 00:01:17,160
This is just deeply
impressive food.
23
00:01:17,160 --> 00:01:19,080
You're a very clever
and thoughtful cook.
24
00:01:19,080 --> 00:01:23,840
I've really found that love and that
passion again for cooking creatively.
25
00:01:23,840 --> 00:01:25,040
ALDO: Yes, Billie!
26
00:01:25,040 --> 00:01:26,880
JOCK: We weren't here
in Billie's season,
27
00:01:26,880 --> 00:01:30,120
but I think we're beginning to see
why Billie won.
28
00:01:30,120 --> 00:01:32,200
Winning this competition again,
29
00:01:32,200 --> 00:01:36,800
it would really cement the fact
that I belong in food.
30
00:01:36,800 --> 00:01:40,400
It's made me feel like me again.
31
00:01:42,280 --> 00:01:44,080
MELISSA: Sarah, you have been busy
32
00:01:44,080 --> 00:01:47,680
since the SECOND
you left this kitchen -
33
00:01:47,680 --> 00:01:50,920
books, restaurants, TV shows.
34
00:01:50,920 --> 00:01:53,880
SARAH: Over the last eight years,
I've worked nonstop
35
00:01:53,880 --> 00:01:58,040
to build an incredible career
that I'm now really, really proud of.
36
00:01:58,040 --> 00:02:00,160
What's drawn you back to
the MasterChef kitchen?
37
00:02:00,160 --> 00:02:03,280
I mean, it's just such
an incredible experience.
38
00:02:03,280 --> 00:02:05,760
I think from the outside,
a lot of people probably think
39
00:02:05,760 --> 00:02:08,520
that things have just kind
of fallen in my lap.
40
00:02:09,960 --> 00:02:13,880
But I was raised by
a tough single mum
41
00:02:13,880 --> 00:02:17,600
and we didn't have a lot
of money growing up.
42
00:02:17,600 --> 00:02:22,960
From 17 years old,
I was working five jobs.
43
00:02:22,960 --> 00:02:25,880
I've always worked really hard
at my skills
44
00:02:25,880 --> 00:02:28,520
to allow my skills to push through.
45
00:02:28,520 --> 00:02:30,920
I feel like I'm constantly
having to prove
46
00:02:30,920 --> 00:02:34,640
that I'm worthy of the success
that I've had.
47
00:02:35,720 --> 00:02:37,560
Why are you nervous to serve
these kind of dishes?
48
00:02:37,560 --> 00:02:38,560
ANDY: Yeah.
49
00:02:38,560 --> 00:02:41,040
This is the direction
that I would like to head in.
50
00:02:41,040 --> 00:02:44,080
Do you feel more vulnerable
because you've found your thing
51
00:02:44,080 --> 00:02:46,320
and therefore you're revealing
yourself?
52
00:02:46,320 --> 00:02:47,400
Mm-hm.
53
00:02:51,320 --> 00:02:54,760
My butter-poached lobster
really was a turning point.
54
00:02:54,760 --> 00:02:58,440
That has all the refinement
of a three-Michelin-star dish.
55
00:02:58,440 --> 00:03:00,720
I didn't realise that coming back
this time,
56
00:03:00,720 --> 00:03:05,640
it would give me so much confidence
to go down that route of fine dining.
57
00:03:05,640 --> 00:03:07,320
Phenomenal.
MELISSA: Spectacular.
58
00:03:07,320 --> 00:03:08,880
An absolute belter.
59
00:03:08,880 --> 00:03:10,680
I could not have imagined that
60
00:03:10,680 --> 00:03:14,360
when I first stepped foot
into the kitchen eight years ago,
61
00:03:14,360 --> 00:03:18,800
that dream of winning MasterChef
would finally be within reach.
62
00:03:21,360 --> 00:03:23,720
DANIEL: Can't believe
I made the semifinal of MasterChef.
63
00:03:23,720 --> 00:03:26,480
(CHUCKLES) You bloody ripper!
64
00:03:27,680 --> 00:03:31,160
Oh, man. How good is that?
65
00:03:31,160 --> 00:03:35,440
Being from Darwin and from my circle,
MasterChef is world's apart.
66
00:03:35,440 --> 00:03:37,360
I remember coming here
and freaking out
67
00:03:37,360 --> 00:03:39,040
'cause I'd never actually eaten
a kohlrabi
68
00:03:39,040 --> 00:03:40,320
or I'd never eaten a celeriac.
69
00:03:40,320 --> 00:03:42,840
You're brunoising an onion. Do you
know that that's what you're doing?
70
00:03:42,840 --> 00:03:43,920
I just learned something.
71
00:03:43,920 --> 00:03:45,520
Daniel.
Yes!
72
00:03:45,520 --> 00:03:46,720
(APPLAUSE)
73
00:03:46,720 --> 00:03:49,600
The day I stepped in the MasterChef
kitchen just changed my life.
74
00:03:49,600 --> 00:03:51,600
I'm calling it
You're Bacon Me Go Nuts.
75
00:03:51,600 --> 00:03:54,520
It's a...textural journey...
that ice-cream.
76
00:03:54,520 --> 00:03:55,760
(LAUGHTER)
77
00:03:55,760 --> 00:03:56,880
I'm loving this, man.
78
00:03:56,880 --> 00:03:59,600
I...have studied my arse off.
79
00:03:59,600 --> 00:04:03,040
This is my braised kale
with a vibrant cucumber broth.
80
00:04:03,040 --> 00:04:06,760
ANDY: Everything that you've learned
in this competition was in that bowl
81
00:04:06,760 --> 00:04:08,240
and we absolutely loved it.
82
00:04:08,240 --> 00:04:11,280
I might be the underdog, but...
JOCK: Stupendous work.
83
00:04:11,280 --> 00:04:13,600
The flavours are endless.
Very, very, very good.
84
00:04:13,600 --> 00:04:16,240
Yes! I got a clap!
85
00:04:16,240 --> 00:04:19,720
In my job as a firefighter, it became
apparent to me that, unfortunately,
86
00:04:19,720 --> 00:04:22,000
life can be short.
87
00:04:22,000 --> 00:04:26,400
I had this realisation
I didn't wanna kick the bucket
88
00:04:26,400 --> 00:04:30,240
and regret not taking that step
and seeing what was there for me.
89
00:04:30,240 --> 00:04:32,520
I'm not here to put socks
on centipedes,
90
00:04:32,520 --> 00:04:35,160
I'm here to have a bloody crack
at it, I'm here to win.
91
00:04:36,520 --> 00:04:38,120
(CHEERING)
92
00:04:41,880 --> 00:04:44,000
BILLIE: Oh, look at this.
93
00:04:44,000 --> 00:04:46,040
DANIEL: It's so pretty, isn't it?
94
00:04:46,040 --> 00:04:48,400
(CHEERING AND APPLAUSE)
95
00:05:04,720 --> 00:05:06,080
Whoo!
96
00:05:06,080 --> 00:05:07,840
Welcome to the semifinals.
97
00:05:07,840 --> 00:05:09,920
(CHEERING AND APPLAUSE)
98
00:05:13,280 --> 00:05:16,240
Whoop-whoop!
Yeah, guys!
99
00:05:16,240 --> 00:05:19,320
It might seem obvious to say it
out loud, but...
100
00:05:19,320 --> 00:05:24,320
..one day out from possibly winning
a whopping 250 large
101
00:05:24,320 --> 00:05:29,320
and being crowned
Australia's MasterChef for 2022.
102
00:05:29,320 --> 00:05:30,960
Yeah, that's what you want.
103
00:05:30,960 --> 00:05:32,720
(APPLAUSE)
104
00:05:34,400 --> 00:05:37,040
Oh, wouldn't read about it.
105
00:05:37,040 --> 00:05:40,880
Here to support you today are your
old teammates turned friends.
106
00:05:40,880 --> 00:05:43,840
They're just as excited as we are
107
00:05:43,840 --> 00:05:45,840
to see one of you lift that trophy.
108
00:05:46,920 --> 00:05:48,920
Alright, Sarah, Daniel, Billie,
109
00:05:48,920 --> 00:05:52,160
as you know,
today is a service challenge.
110
00:05:52,160 --> 00:05:54,280
Yesterday, we asked you to go home
111
00:05:54,280 --> 00:05:58,000
and have a think about
your perfect three-course menu.
112
00:05:58,000 --> 00:06:01,480
You will need to cook us
an entree, a main and a dessert
113
00:06:01,480 --> 00:06:04,240
for 20 diners plus the three of us.
114
00:06:04,240 --> 00:06:09,240
All up, that is close
to 70 individual plates of food.
115
00:06:09,240 --> 00:06:11,760
No mean feat.
116
00:06:11,760 --> 00:06:13,480
You will have four hours
117
00:06:13,480 --> 00:06:16,040
until your entrees need to start
leaving the pass.
118
00:06:16,040 --> 00:06:19,640
From there, you'll have 45 minutes
per course
119
00:06:19,640 --> 00:06:21,640
to send all of your plates.
120
00:06:21,640 --> 00:06:24,360
Only the top two contestants today
121
00:06:24,360 --> 00:06:27,200
will secure a place
in the grand finale.
122
00:06:27,200 --> 00:06:31,720
This is far from your first service
challenge so trust yourselves today
123
00:06:31,720 --> 00:06:34,440
and bring it on home.
124
00:06:34,440 --> 00:06:36,960
One more thing.
What?
125
00:06:36,960 --> 00:06:39,520
You didn't think
that we'd make you guys
126
00:06:39,520 --> 00:06:42,240
tackle this beast of a challenge
alone, did you?
127
00:06:42,240 --> 00:06:44,680
Oh, we get help!
128
00:06:44,680 --> 00:06:47,720
So, back running the pass today
is a friend and mentor
129
00:06:47,720 --> 00:06:49,240
of this very kitchen.
130
00:06:49,240 --> 00:06:52,640
He's back to inspire you, to push you
131
00:06:52,640 --> 00:06:56,920
and to make sure that you deliver
the best bloody food that you've got.
132
00:06:59,040 --> 00:07:01,800
Please welcome, back in the house,
133
00:07:01,800 --> 00:07:04,680
the man, the myth...
134
00:07:04,680 --> 00:07:06,480
..the legend...
135
00:07:07,800 --> 00:07:09,680
..Shannon Bennett, everyone!
136
00:07:09,680 --> 00:07:12,480
Yes!
(CHEERING AND APPLAUSE)
137
00:07:15,960 --> 00:07:17,880
Yes!
138
00:07:17,880 --> 00:07:21,480
BILLIE: Oh, it's so good
to see Shannon Bennett.
139
00:07:21,480 --> 00:07:22,480
Yes.
140
00:07:22,480 --> 00:07:23,680
Hey, Sarah.
Hi.
141
00:07:23,680 --> 00:07:25,480
Dan. Billie. How are you?
Good. How are you?
142
00:07:25,480 --> 00:07:26,520
Good.
143
00:07:26,520 --> 00:07:29,200
He did the service challenge
in season seven,
144
00:07:29,200 --> 00:07:32,360
and such a nice presence
in the kitchen.
145
00:07:32,360 --> 00:07:35,560
Always full of advice and wisdom.
146
00:07:35,560 --> 00:07:37,560
I'm just so glad he's back.
147
00:07:40,160 --> 00:07:43,520
Shannon, you've run a heap of these
challenges in your time,
148
00:07:43,520 --> 00:07:46,320
what's the one thing you think
is gonna get these guys through?
149
00:07:46,320 --> 00:07:47,720
It's the most simplest thing -
150
00:07:47,720 --> 00:07:50,120
keeping things clean and organised
is the key.
151
00:07:50,120 --> 00:07:51,440
And not to panic.
152
00:07:51,440 --> 00:07:55,640
I've seen situations that just say,
"Oh, my God, it's all over."
153
00:07:55,640 --> 00:07:57,160
Half an hour later, you've nailed
154
00:07:57,160 --> 00:07:59,000
one thing you didn't think
that you could nail
155
00:07:59,000 --> 00:08:01,480
and all of a sudden,
you're back in the game.
156
00:08:01,480 --> 00:08:05,880
And I suppose my job is to make sure
that all three of you,
157
00:08:05,880 --> 00:08:07,360
your dream stays alive
158
00:08:07,360 --> 00:08:10,360
and we make it as hard as possible
for these three
159
00:08:10,360 --> 00:08:11,960
to decide who goes home.
160
00:08:11,960 --> 00:08:14,360
So let's have some fun doing it.
161
00:08:14,360 --> 00:08:18,120
Righto.
Now we're all here, let's do this.
162
00:08:18,120 --> 00:08:22,400
Prove to us that you belong
in the grand finale.
163
00:08:26,200 --> 00:08:29,200
Good luck. Your time starts now.
164
00:08:29,200 --> 00:08:31,120
Go, guys!
(CHEERING)
165
00:08:32,840 --> 00:08:34,000
Go, guys!
166
00:08:39,200 --> 00:08:41,520
ALDO: Go, Sarah!
167
00:08:41,520 --> 00:08:43,520
MAX: Come on, Dan! Let's hustle!
168
00:08:43,520 --> 00:08:46,240
DANIEL: Planning my menu last night,
I didn't sleep.
169
00:08:46,240 --> 00:08:48,960
I'm so nervous to do three courses
by myself.
170
00:08:48,960 --> 00:08:51,600
I spent all night thinking about it,
this menu.
171
00:08:51,600 --> 00:08:53,840
I wanted to really show
where I've come from in cooking
172
00:08:53,840 --> 00:08:56,320
to what I am now.
173
00:08:56,320 --> 00:08:59,080
Being from Darwin definitely has
inspired a lot of my food.
174
00:08:59,080 --> 00:09:01,440
Let's go, Dan.
Tropical. Nice.
175
00:09:01,440 --> 00:09:04,200
Today, I wanna show off my
understanding of tropical flavours.
176
00:09:04,200 --> 00:09:06,720
Something with fruit,
with the natives.
177
00:09:06,720 --> 00:09:10,320
I think the pressure today is
it's a bit more personal.
178
00:09:10,320 --> 00:09:12,800
This is my chance to show the judges
how much I've learned
179
00:09:12,800 --> 00:09:15,400
throughout this whole time, in
regards to flavour and techniques.
180
00:09:15,400 --> 00:09:16,840
(EXHALES)
181
00:09:16,840 --> 00:09:19,800
Wow. Well, thank you so much
for coming back into the kitchen.
182
00:09:19,800 --> 00:09:23,200
You walking in here just, I think,
was that extra boost of energy
183
00:09:23,200 --> 00:09:24,320
that they needed.
184
00:09:24,320 --> 00:09:26,360
This is big.
This is a really big day.
185
00:09:26,360 --> 00:09:27,600
This is the big-time.
186
00:09:27,600 --> 00:09:30,280
This is the culmination of all
of that work
187
00:09:30,280 --> 00:09:32,400
is all coming now to
stories on the plate.
188
00:09:32,400 --> 00:09:35,520
And this is where you wanna be,
I mean, cooking your food.
189
00:09:35,520 --> 00:09:38,760
And I think in the kitchen right now,
we have three epic cooks
190
00:09:38,760 --> 00:09:40,440
so I can't wait to see
what they're cooking.
191
00:09:40,440 --> 00:09:42,760
Alright, Shannon, few minutes into
service, you better get in there
192
00:09:42,760 --> 00:09:44,280
and see what they're up to.
Good luck, mate.
193
00:09:44,280 --> 00:09:46,600
Thanks, buddy. Thank you.
Good luck.
Cheers, mate.
194
00:09:47,640 --> 00:09:49,200
ALDO: Go, Sarah.
195
00:09:49,200 --> 00:09:52,960
My cooking style that I've discovered
over this season
196
00:09:52,960 --> 00:09:56,120
of French techniques
with Indian flavours
197
00:09:56,120 --> 00:09:58,360
has really inspired my menu today.
198
00:09:58,360 --> 00:10:02,480
My entree is scampi served
with a consomme,
199
00:10:02,480 --> 00:10:06,320
served with a kind of masala
salsa on top of the scampi.
200
00:10:06,320 --> 00:10:10,960
My main is my take
kind of on a saagwala.
201
00:10:10,960 --> 00:10:14,520
So it's a lamb spinach dish.
202
00:10:14,520 --> 00:10:17,280
'Saag' is spinach.
It's a spinach curry.
203
00:10:17,280 --> 00:10:20,600
So for this dish, I am just keeping
it really quite light,
204
00:10:20,600 --> 00:10:25,400
so not heavily spiced, because
this is my take on the saagwala.
205
00:10:25,400 --> 00:10:28,200
And then finishing off
with a chai dessert.
206
00:10:28,200 --> 00:10:32,560
So I'm doing a milk chocolate chai
mousse with the poached pears,
207
00:10:32,560 --> 00:10:35,880
and then a hazelnut caramel as well.
208
00:10:35,880 --> 00:10:38,920
Everything is riding on this menu.
209
00:10:38,920 --> 00:10:42,280
It's showing my journey cooking
this style of food.
210
00:10:42,280 --> 00:10:45,400
And this is what I wanna do
for the rest of my life.
211
00:10:45,400 --> 00:10:48,160
So it needs to be perfect.
212
00:10:48,160 --> 00:10:52,080
The first thing I need to do is
get my lamb prepped for the main.
213
00:10:52,080 --> 00:10:55,280
I'm just moving on to
the brine for my lamb,
214
00:10:55,280 --> 00:10:57,360
so I wanna get that in
for quite a bit of time.
215
00:10:59,160 --> 00:11:00,880
I'm brining my lamb because
216
00:11:00,880 --> 00:11:06,040
I want to add as much flavour
and tenderness as possible.
217
00:11:06,040 --> 00:11:08,000
Come on, guys! Come on.
218
00:11:08,000 --> 00:11:10,400
Let's go, guys.
Come on!
219
00:11:12,600 --> 00:11:14,280
Come on, Billie.
220
00:11:14,280 --> 00:11:18,800
Oh, I feel really lucky to be here
again for the semifinal.
221
00:11:18,800 --> 00:11:20,960
Lots of work to do though, holy hell.
222
00:11:20,960 --> 00:11:23,600
I've come to realise
I really love cooking dishes
223
00:11:23,600 --> 00:11:25,800
that are stemmed from memories.
224
00:11:25,800 --> 00:11:27,480
You know, especially being a kid,
225
00:11:27,480 --> 00:11:30,640
I think that's when a lot
of your fond food memories start.
226
00:11:30,640 --> 00:11:34,720
So for my entree, I'm doing
a pea, mussel and horseradish soup.
227
00:11:34,720 --> 00:11:39,440
And then the main is a bit of an ode
to a childhood classic -
228
00:11:39,440 --> 00:11:42,800
apricot chicken,
which I always loved growing up,
229
00:11:42,800 --> 00:11:46,040
so I'm doing apricot duck
for the main.
230
00:11:46,040 --> 00:11:49,680
And then for dessert,
I'm doing a lamington.
231
00:11:49,680 --> 00:11:52,160
I'm not starting on the entree
straightaway
232
00:11:52,160 --> 00:11:55,200
because I need to put all of my focus
into this dessert.
233
00:11:56,280 --> 00:11:58,160
The entree's quite simple in its prep
234
00:11:58,160 --> 00:12:04,520
so it's one of the jobs I can leave
to the tail end of this four hours,
235
00:12:04,520 --> 00:12:06,480
hoping that I have enough time.
236
00:12:06,480 --> 00:12:08,640
Go, Billie.
Go, Bill.
237
00:12:08,640 --> 00:12:10,080
You got this, mate.
238
00:12:11,680 --> 00:12:16,040
This lamington has a lot going on
within the dish.
239
00:12:16,040 --> 00:12:17,880
It's a dessert that I've
been working on.
240
00:12:17,880 --> 00:12:22,520
So, it's a chocolate mousse with a
cherry, strawberry and orange centre.
241
00:12:22,520 --> 00:12:25,000
It's covered in a tempered
chocolate coating,
242
00:12:25,000 --> 00:12:29,720
served with some coconut snow and
some nice little crispy bits as well.
243
00:12:29,720 --> 00:12:31,160
Nice, Billie.
244
00:12:31,160 --> 00:12:35,240
So I've started my dessert and the
spheres are in the blast chiller.
245
00:12:35,240 --> 00:12:36,960
The next thing I need to start on
246
00:12:36,960 --> 00:12:39,640
are preparing these ducks
for the main course.
247
00:12:39,640 --> 00:12:40,880
Good hustle, Billie.
248
00:12:40,880 --> 00:12:42,160
I need to work fast
249
00:12:42,160 --> 00:12:46,200
because I have so many elements
still to do for this dessert.
250
00:12:46,200 --> 00:12:48,200
Keep it up, guys. Go, Dan!
251
00:12:48,200 --> 00:12:51,360
Oh, how big are they?! Nice.
252
00:12:51,360 --> 00:12:54,400
You don't get fish this small
in Darwin. (LAUGHS)
253
00:12:56,120 --> 00:12:57,680
I get to work on my entree
254
00:12:57,680 --> 00:13:00,760
and I'm most excited about doing
cured kingfish.
255
00:13:00,760 --> 00:13:02,560
Good filleting, Dan!
256
00:13:02,560 --> 00:13:06,080
I often cook a raw or pickled fish
at home, we call it namas,
257
00:13:06,080 --> 00:13:07,920
and it's just that quick,
beautiful thing,
258
00:13:07,920 --> 00:13:09,720
it's very refreshing, very zingy.
259
00:13:09,720 --> 00:13:12,400
And this is a refined version
of that.
260
00:13:12,400 --> 00:13:13,600
Dan.
261
00:13:13,600 --> 00:13:15,480
G'day, Shannon. How are we?
Good, mate.
262
00:13:15,480 --> 00:13:17,560
Explain to me quickly,
I know you're under the pump.
263
00:13:17,560 --> 00:13:20,360
Entree, I'm doing
a lemon-myrtle-cured kingfish.
264
00:13:20,360 --> 00:13:21,360
Mm.
265
00:13:21,360 --> 00:13:23,440
Um, it's gonna have a coconut
emulsion underneath it,
266
00:13:23,440 --> 00:13:25,440
like a little creamy element.
267
00:13:25,440 --> 00:13:28,120
Um, then a pineapple sauce,
like an acidic number.
268
00:13:28,120 --> 00:13:31,040
The main is gonna be a barbecue
coral trout, curry sauce.
269
00:13:31,040 --> 00:13:33,960
Curry sauce, I'm calling a coastal
curry, like, a mix between a laksa
270
00:13:33,960 --> 00:13:35,720
and a jungle curry sort of sauce.
271
00:13:35,720 --> 00:13:38,720
The dessert, I'm thinking of doing
a chilli rum pineapple tarte Tatin.
272
00:13:38,720 --> 00:13:41,120
Mm.
And a coconut sorbet.
273
00:13:41,120 --> 00:13:44,280
There's too many similarities
in your entree to your main course.
274
00:13:49,000 --> 00:13:52,920
Hearing Shannon's concerns,
oh, it's really thrown me off.
275
00:13:52,920 --> 00:13:55,600
Fruit, uh, fish. Fruit, fish.
276
00:13:55,600 --> 00:13:56,960
Yep.
Entree, main.
277
00:13:56,960 --> 00:13:59,080
If I'm, uh, a diner out there,
278
00:13:59,080 --> 00:14:01,880
I'm wanting variation
in what you're doing.
279
00:14:01,880 --> 00:14:03,480
You've gotta have
a real think about this
280
00:14:03,480 --> 00:14:06,800
and work out a substitution
that's not fruit-based.
281
00:14:06,800 --> 00:14:08,960
OK. Mm.
282
00:14:08,960 --> 00:14:14,640
Hearing that your menu isn't great
from the start is such a concern.
283
00:14:26,120 --> 00:14:28,880
Fruit, uh, fish. Fruit, fish.
284
00:14:28,880 --> 00:14:30,640
You've gotta have a real think
about this
285
00:14:30,640 --> 00:14:33,800
and work out a substitution
that's not fruit-based.
286
00:14:33,800 --> 00:14:35,920
OK.
Alright. Good luck.
287
00:14:35,920 --> 00:14:37,480
Thanks very much. Cheers.
288
00:14:37,480 --> 00:14:39,680
MICHAEL: You got this, Dan!
289
00:14:39,680 --> 00:14:42,640
I'm going to take on Shannon's advice
and just alter things.
290
00:14:42,640 --> 00:14:45,400
It's still the bones of the dish,
so it will be the fish -
291
00:14:45,400 --> 00:14:49,600
a light fish entree and a cooked fish
main, but changing it.
292
00:14:49,600 --> 00:14:50,880
Let's go, Dan!
293
00:14:50,880 --> 00:14:52,560
I'm thinking for the entree,
294
00:14:52,560 --> 00:14:56,640
I can still do the lemon-myrtle-cured
kingfish and the coconut emulsion,
295
00:14:56,640 --> 00:15:00,480
but do a pickled red onion instead
for that bright acidity.
296
00:15:00,480 --> 00:15:02,400
That eliminates the pineapple.
297
00:15:04,080 --> 00:15:05,880
MONTANA: You're good, Dan.
Keep your head straight.
298
00:15:05,880 --> 00:15:08,280
I'll be using a lot of lime
and kaffir lime for it instead,
299
00:15:08,280 --> 00:15:10,080
rather than repeating the pineapple.
300
00:15:10,080 --> 00:15:11,760
Keep working, Dan.
Keep working, mate.
301
00:15:11,760 --> 00:15:14,840
I'm going to add a paperbark oil.
302
00:15:14,840 --> 00:15:16,600
Beautiful black oil
303
00:15:16,600 --> 00:15:18,680
that just contrasts really well
with everything.
304
00:15:19,680 --> 00:15:23,360
So I figured that's gonna add a very,
very cool dimension to the entree.
305
00:15:24,480 --> 00:15:28,160
So to make that,
just need to burn some paperback.
306
00:15:28,160 --> 00:15:31,280
Yes, Dan!
Work it, mate. Work it.
307
00:15:31,280 --> 00:15:35,480
Kill the flames with two bowls
and then...
308
00:15:35,480 --> 00:15:37,840
Oh, no, it's made a little vacuum.
309
00:15:37,840 --> 00:15:39,640
(LAUGHS)
310
00:15:39,640 --> 00:15:41,320
Oh, it's sucked all the oxygen out.
311
00:15:42,640 --> 00:15:45,600
Once I finally get the bowls
to crack open,
312
00:15:45,600 --> 00:15:50,200
I throw the paperbark in the blender
with charcoal powder and oil
313
00:15:50,200 --> 00:15:52,800
and just blitz it on high
for five minutes.
314
00:15:52,800 --> 00:15:55,560
And then strain it through a soup bag
315
00:15:55,560 --> 00:15:59,440
and then you get this beautiful,
like, squid-ink-colour oil.
316
00:15:59,440 --> 00:16:02,480
Gonna go back to being a fireman?
Or are you gonna be a chef now?
317
00:16:02,480 --> 00:16:04,880
Or you haven't decided?
See how well I go with this.
318
00:16:04,880 --> 00:16:06,480
(CHUCKLES)
Do you rate yourself now, mate?
319
00:16:06,480 --> 00:16:08,480
Good work, Dan.
Yoo-yoo.
320
00:16:10,440 --> 00:16:14,040
Well, the good news AND the bad news
is that you're halfway there.
321
00:16:14,040 --> 00:16:15,520
Two hours to go!
322
00:16:15,520 --> 00:16:17,560
(CHEERING AND APPLAUSE)
323
00:16:17,560 --> 00:16:19,440
Let's go! Come on.
324
00:16:19,440 --> 00:16:21,480
Shake those tail feathers!
325
00:16:23,520 --> 00:16:26,520
Good work, Sarah!
Go, Sarah. Come on.
326
00:16:28,640 --> 00:16:32,680
SARAH: So, I am going to
pressure-cook some lamb for my jus.
327
00:16:32,680 --> 00:16:36,840
It also gives me the option of adding
little pops of shredded lamb as well,
328
00:16:36,840 --> 00:16:40,320
so I think it's a really nice
addition for the main.
329
00:16:41,600 --> 00:16:43,320
You're on a roll now, Sarah.
330
00:16:43,320 --> 00:16:46,320
I need a lot of time to prepare
my entree and main.
331
00:16:46,320 --> 00:16:49,560
There's so many elements
going into each dish
332
00:16:49,560 --> 00:16:52,520
and so I really need to make
sure I get all of the prep done
333
00:16:52,520 --> 00:16:53,960
before service.
334
00:16:55,480 --> 00:16:59,080
Sarah just looks so unflappable,
doesn't she? It's amazing.
335
00:16:59,080 --> 00:17:00,280
Mm.
She's just so calm.
336
00:17:00,280 --> 00:17:02,520
Very calm.
I'd be like a headless chook.
337
00:17:03,680 --> 00:17:05,520
MINDY: Let's hustle, Sarah!
338
00:17:05,520 --> 00:17:10,200
So, I am just moving on to my scampi.
339
00:17:10,200 --> 00:17:11,560
So for my menu today,
340
00:17:11,560 --> 00:17:15,680
I'm starting off with a scampi
with a really beautiful broth.
341
00:17:15,680 --> 00:17:18,200
Need to move. There's a lot to do.
342
00:17:18,200 --> 00:17:21,120
This dish, it's all about simplicity
and perfection,
343
00:17:21,120 --> 00:17:25,640
so I am skewering these to make sure
they stay nice and straight.
344
00:17:25,640 --> 00:17:30,040
Pop them into the water,
blanch them for one minute,
345
00:17:30,040 --> 00:17:34,200
and I need to allow them
to cool before I peel.
346
00:17:34,200 --> 00:17:36,080
It's gonna take a while.
347
00:17:36,080 --> 00:17:40,240
It is pretty ambitious, doing
two extremely complex dishes
348
00:17:40,240 --> 00:17:42,400
that need a lot of prep work,
349
00:17:42,400 --> 00:17:46,240
but if I nail this,
I know it's gonna be amazing.
350
00:17:48,800 --> 00:17:51,720
Little more! Little more!
Yeah, get it, Billie.
351
00:17:51,720 --> 00:17:53,480
You got it!
(LAUGHTER)
352
00:17:53,480 --> 00:17:55,800
(CHEERING)
353
00:17:55,800 --> 00:17:57,200
Whoo!
354
00:17:58,320 --> 00:18:00,040
Uh, so...
355
00:18:00,040 --> 00:18:02,240
..got a few things on the go
at the moment.
356
00:18:02,240 --> 00:18:05,160
I've done my fruit inserts
for the lamington.
357
00:18:05,160 --> 00:18:06,840
I've butchered all of the duck,
358
00:18:06,840 --> 00:18:08,960
got the necks in the oven
to make the sauce.
359
00:18:08,960 --> 00:18:11,960
Got the duck breasts,
are in the sous-vide machines,
360
00:18:11,960 --> 00:18:15,160
and I'm starting the chocolate mousse
for the dessert.
361
00:18:15,160 --> 00:18:16,160
Go, Billie.
362
00:18:17,200 --> 00:18:20,240
My dessert is a lamington.
363
00:18:20,240 --> 00:18:24,160
It's not a traditional lamington,
but it's my new take on a lamington.
364
00:18:24,160 --> 00:18:27,960
This dessert is quite technical
and time-consuming,
365
00:18:27,960 --> 00:18:33,720
so I've got a huge mountain to climb
to prepare my entrees and mains.
366
00:18:35,160 --> 00:18:37,400
Hey, Billie.
Hey, Shannon.
367
00:18:37,400 --> 00:18:40,160
That mousse actually looks great.
Yeah, I'm pretty happy with that.
368
00:18:40,160 --> 00:18:42,240
That looks really good.
369
00:18:42,240 --> 00:18:44,520
Oh, yeah. That's good.
That's good, Billie.
370
00:18:44,520 --> 00:18:46,800
Thank you very much.
371
00:18:46,800 --> 00:18:49,080
I'm feeling really good
about the dessert.
372
00:18:49,080 --> 00:18:50,560
MICHAEL: Yes, Billie.
373
00:18:50,560 --> 00:18:52,360
My mousse is looking really nice.
374
00:18:52,360 --> 00:18:54,880
It's light and it's all combined
really well.
375
00:18:54,880 --> 00:18:57,960
MAX: Billie, it looks so light,
mate.
376
00:18:57,960 --> 00:19:00,560
(CHUCKLES) Hope so.
377
00:19:00,560 --> 00:19:04,840
Then inside is the cherry,
strawberry and orange sorbet
378
00:19:04,840 --> 00:19:08,520
so it provides
that temperature contrast.
379
00:19:08,520 --> 00:19:11,000
I need to get it
into the blast chiller
380
00:19:11,000 --> 00:19:14,240
so I can actually dip these
lamingtons in the chocolate.
381
00:19:14,240 --> 00:19:16,840
Look at Billie. Oh, that's
a little insert into the...
382
00:19:16,840 --> 00:19:19,160
MONTANA: Yeah, for the mousse.
Must be like a jelly or something.
383
00:19:19,160 --> 00:19:21,160
Doesn't matter where you're at
on your prep list,
384
00:19:21,160 --> 00:19:24,360
you've got 90 minutes
until the entrees leave the pass.
385
00:19:24,360 --> 00:19:27,440
Come on.
(ALL SHOUT ENCOURAGEMENT)
386
00:19:30,880 --> 00:19:32,120
I'm feeling pretty good.
387
00:19:32,120 --> 00:19:35,520
Just need to keep the momentum up
so I can get everything done.
388
00:19:37,200 --> 00:19:39,680
ALDO: Go, Sarah. Come on.
389
00:19:39,680 --> 00:19:41,160
MINOLI: She's still doing scampi?
390
00:19:41,160 --> 00:19:43,120
Hmm?
She's still doing scampi?
391
00:19:43,120 --> 00:19:45,040
Yeah, she is.
Doing really well, Dan.
392
00:19:45,040 --> 00:19:46,560
SARAH: Oh, my God.
393
00:19:46,560 --> 00:19:49,400
This scampi is a nightmare to peel.
394
00:19:49,400 --> 00:19:52,920
I totally underestimated
how long this was going to take.
395
00:19:52,920 --> 00:19:55,640
But I need to jump onto the dessert
396
00:19:55,640 --> 00:19:58,920
so I can get started
on poaching the pears.
397
00:19:58,920 --> 00:20:01,240
My dessert is masala chai pears,
398
00:20:01,240 --> 00:20:05,720
and I am going to sous-vide my pears
399
00:20:05,720 --> 00:20:10,440
'cause they need a long time to cook
to make sure they're nice and tender.
400
00:20:13,040 --> 00:20:15,360
Sarah.
Hello.
401
00:20:15,360 --> 00:20:17,440
ANDY: Uh, the all-important scampi.
402
00:20:17,440 --> 00:20:19,200
Uh, you've got a lot to peel, hey?!
403
00:20:19,200 --> 00:20:20,960
I know. That is a lot.
404
00:20:20,960 --> 00:20:22,280
There's 1.5 hours to go.
405
00:20:22,280 --> 00:20:24,200
Like, I don't know
what I was thinking.
406
00:20:24,200 --> 00:20:26,280
Salsa made?
No, the salsa's not made.
407
00:20:26,280 --> 00:20:28,360
Sauce is not finished,
salsa not made.
408
00:20:28,360 --> 00:20:29,920
Honestly, I have a lot to do.
409
00:20:31,680 --> 00:20:34,120
That was a really bad idea,
wasn't it?
410
00:20:45,560 --> 00:20:47,280
(ALL SHOUT ENCOURAGEMENT)
411
00:20:54,280 --> 00:20:56,440
SARAH: I'm almost done.
412
00:20:56,440 --> 00:20:58,840
No, I'm not. 20 more. (CHUCKLES)
413
00:20:58,840 --> 00:21:00,240
Wish I could do them for you.
414
00:21:00,240 --> 00:21:01,680
I wish I could just come in
and help you.
415
00:21:01,680 --> 00:21:02,760
I know. (LAUGHS)
416
00:21:02,760 --> 00:21:04,800
The key is the entree, just keep
pumping through this entree.
417
00:21:04,800 --> 00:21:05,840
Just push through, yeah.
418
00:21:05,840 --> 00:21:07,360
Because that's number one
priority for you.
419
00:21:07,360 --> 00:21:08,680
Yep.
420
00:21:08,680 --> 00:21:11,880
I think I've just underestimated
the amount of time
421
00:21:11,880 --> 00:21:14,480
the prep for the scampi would take,
422
00:21:14,480 --> 00:21:16,680
so I'm just gonna have to push.
423
00:21:18,880 --> 00:21:23,360
Billie, Dan, Sarah, it's time
to get your priorities right.
424
00:21:23,360 --> 00:21:26,440
There is 45 minutes to go.
Come on. You can do it.
425
00:21:26,440 --> 00:21:28,600
(CHEERING AND APPLAUSE)
426
00:21:34,680 --> 00:21:36,800
BILLIE: Oh, my God, I'm dying.
427
00:21:36,800 --> 00:21:41,360
I knew this challenge was gonna be
tough and full of pressure,
428
00:21:41,360 --> 00:21:44,880
in regards to time,
but I didn't anticipate
429
00:21:44,880 --> 00:21:48,840
having to move this fast
at this stage of this challenge.
430
00:21:48,840 --> 00:21:51,560
I'm very quickly running out of time
431
00:21:51,560 --> 00:21:55,720
and I haven't even started
my prep for the entree.
432
00:21:55,720 --> 00:21:57,840
Heat the mussels up in there.
433
00:21:57,840 --> 00:21:58,840
MICHAEL:
434
00:22:00,880 --> 00:22:03,240
What have I done with that again?
435
00:22:03,240 --> 00:22:07,880
For my entree, I'm doing mussels
in a pea and horseradish soup,
436
00:22:07,880 --> 00:22:10,800
and the entree's quite simple
in its prep
437
00:22:10,800 --> 00:22:14,840
because I knew the dessert
would take up a lot of my time.
438
00:22:16,680 --> 00:22:19,640
With the mussels, I wanna cook them
quite quickly
439
00:22:19,640 --> 00:22:22,800
in a white wine, shallot
and garlic broth.
440
00:22:24,040 --> 00:22:28,480
And then I'll use the cooking liquor
that the mussels have come out of
441
00:22:28,480 --> 00:22:31,960
to form the base
of my pea and horseradish soup.
442
00:22:34,240 --> 00:22:36,680
(SIGHS) That's a few more.
443
00:22:36,680 --> 00:22:38,360
She's such a machine.
Yep.
444
00:22:41,640 --> 00:22:44,080
I'm trying to work really fast.
445
00:22:44,080 --> 00:22:49,360
This is quite manic, but I have
to try and control the nerves
446
00:22:49,360 --> 00:22:51,080
and keep going.
447
00:22:53,720 --> 00:22:56,040
(MUTTERS)
448
00:22:56,040 --> 00:22:58,520
All my elements for my entree
are done.
449
00:22:58,520 --> 00:23:00,720
My main, my curry's been simmering
away great,
450
00:23:00,720 --> 00:23:03,360
that just needs to be strained
and then reduced and balanced
451
00:23:03,360 --> 00:23:04,880
and then that'll be done.
452
00:23:04,880 --> 00:23:08,280
Uh, the fish now is just going
in the sous-vide.
453
00:23:08,280 --> 00:23:10,160
While that's in
the sous-vide machine,
454
00:23:10,160 --> 00:23:11,840
I get started on the dessert.
455
00:23:11,840 --> 00:23:13,680
Oop.
456
00:23:13,680 --> 00:23:15,960
The coconut sorbet is just gonna
reinforce that, like,
457
00:23:15,960 --> 00:23:17,480
nice tropical flavour.
458
00:23:19,000 --> 00:23:22,560
I'm quite happy with it, so I throw
it into the ice-cream churner.
459
00:23:22,560 --> 00:23:25,840
Now it's time to get
ready for service.
460
00:23:25,840 --> 00:23:27,560
Go, Daniel!
461
00:23:38,120 --> 00:23:40,480
Listen up, guys,
462
00:23:40,480 --> 00:23:41,880
we're pretty hungry
463
00:23:41,880 --> 00:23:45,240
but we're nowhere near
as hungry as these guys.
464
00:23:45,240 --> 00:23:49,560
(CHEERING AND APPLAUSE)
465
00:23:49,560 --> 00:23:52,600
30 minutes to go. Come on.
466
00:23:53,920 --> 00:23:55,680
BILLIE: Wow.
467
00:23:55,680 --> 00:23:58,160
Seeing the diners come in
468
00:23:58,160 --> 00:24:01,040
makes me realise that we're getting
pretty close to service
469
00:24:01,040 --> 00:24:04,000
and I am feeling a bit frazzled now.
470
00:24:04,000 --> 00:24:08,680
I'm currently multi-tasking
on a lot of different elements
471
00:24:08,680 --> 00:24:10,280
for this entire menu.
472
00:24:11,560 --> 00:24:14,360
Get rid of you.
Oh, my God, I made a mess.
473
00:24:15,880 --> 00:24:19,480
I need to finish the garnishes
for the entree
474
00:24:19,480 --> 00:24:23,280
and start the apricot gel
for the main course.
475
00:24:24,800 --> 00:24:26,640
(MUTTERS)
476
00:24:26,640 --> 00:24:28,040
MELANIE: She seems stressed.
477
00:24:29,320 --> 00:24:31,400
Only 30 minutes left.
478
00:24:31,400 --> 00:24:34,360
My main,
I have to start searing the duck,
479
00:24:34,360 --> 00:24:40,640
so that might be a job that I'm doing
WHILE I'm serving my entrees.
480
00:24:41,840 --> 00:24:43,840
Great work, Billie!
481
00:24:46,200 --> 00:24:48,200
MICHAEL: You're on a roll now,
Sarah.
482
00:24:48,200 --> 00:24:50,360
SARAH: This is the last one. Great.
483
00:24:50,360 --> 00:24:53,040
I've finished peeling my scampi
484
00:24:53,040 --> 00:24:56,960
but I still need to make my salsa,
blowtorch my scampi, and plate.
485
00:25:00,120 --> 00:25:06,240
For my salsa, I've got finely diced
shallots, chive, coconut, vinegar,
486
00:25:06,240 --> 00:25:09,400
finger lime and some fried garlic.
487
00:25:10,640 --> 00:25:13,880
This is going to add
a really beautiful freshness
488
00:25:13,880 --> 00:25:16,720
and I think it's just gonna
really finish off the dish.
489
00:25:18,840 --> 00:25:21,520
ANDY: We've got a restaurant
full of hungry diners
490
00:25:21,520 --> 00:25:23,720
and service starts in one minute.
491
00:25:23,720 --> 00:25:27,640
(CHEERING AND APPLAUSE)
492
00:25:32,480 --> 00:25:34,520
SHANNON: Wow, look at that.
Looks like squid ink.
493
00:25:34,520 --> 00:25:36,720
It's like a car oil, even. (LAUGHS)
494
00:25:36,720 --> 00:25:37,840
Amazing.
495
00:25:39,480 --> 00:25:41,600
Mmm. Wow.
Smoky?
496
00:25:41,600 --> 00:25:43,200
Really smoky.
497
00:25:43,200 --> 00:25:46,360
Shannon's a big fan
of the smoked paperbark oil
498
00:25:46,360 --> 00:25:49,040
and I'm so happy with that.
499
00:25:49,040 --> 00:25:50,520
Good boy, Dan.
500
00:25:50,520 --> 00:25:51,720
Service is about to start,
501
00:25:51,720 --> 00:25:54,840
so I've taken the cured kingfish
out of the fridge.
502
00:25:54,840 --> 00:25:57,160
I've just gotta wash the cure off
now, pat-dry them
503
00:25:57,160 --> 00:25:59,080
and then I need to slice it,
ready for service.
504
00:26:00,400 --> 00:26:01,560
Bang.
505
00:26:01,560 --> 00:26:06,480
ALL: Ten, nine, eight, seven,
506
00:26:06,480 --> 00:26:09,200
six, five, four,
507
00:26:09,200 --> 00:26:12,160
three, two, one!
508
00:26:12,160 --> 00:26:14,480
JOCK: That's it!
(APPLAUSE)
509
00:26:14,480 --> 00:26:16,080
Oh.
510
00:26:22,120 --> 00:26:26,400
I've been running around like mad
for this last four hours
511
00:26:26,400 --> 00:26:30,480
and now it's time to start
sending out the entrees,
512
00:26:30,480 --> 00:26:33,840
but I didn't quite get everything
done in those four hours,
513
00:26:33,840 --> 00:26:36,280
so while I'm cooking
these duck breasts,
514
00:26:36,280 --> 00:26:39,000
I'm also sending out my entrees.
515
00:26:39,000 --> 00:26:41,000
Service, please.
516
00:26:42,520 --> 00:26:43,680
Great work, Billie.
517
00:26:43,680 --> 00:26:46,400
ALDO: Come on, Billie.
Looks amazing. Come on.
518
00:26:48,120 --> 00:26:49,280
I've gotta watch these...
519
00:26:49,280 --> 00:26:51,280
SHANNON: Once you've done these,
they're OK for the moment,
520
00:26:51,280 --> 00:26:52,960
but I would try and turn
them down even more.
521
00:26:52,960 --> 00:26:54,120
The duck?
Yep.
522
00:26:54,120 --> 00:26:55,480
Just so they're nearly ready
to carve.
523
00:26:55,480 --> 00:26:57,320
Yep, OK.
524
00:26:57,320 --> 00:27:02,040
I'm running back and forth from the
entree service to these duck breasts.
525
00:27:02,040 --> 00:27:03,600
This is not ideal,
526
00:27:03,600 --> 00:27:06,880
but I didn't want to wait
until just before mains service
527
00:27:06,880 --> 00:27:08,880
to perfectly cook these ducks.
528
00:27:08,880 --> 00:27:10,400
Thank you.
529
00:27:12,520 --> 00:27:17,200
I can hear the sizzle of the skin
and hear the fat coming out.
530
00:27:21,000 --> 00:27:23,000
I'm sending out these entrees
531
00:27:23,000 --> 00:27:27,000
and I can't give my full attention
to these duck breasts.
532
00:27:33,400 --> 00:27:35,320
(SIZZLING)
533
00:27:51,520 --> 00:27:53,440
DANIEL: Prepped,
ready for service now.
534
00:27:53,440 --> 00:27:54,760
The way I'm gonna be plating it is
535
00:27:54,760 --> 00:27:56,880
I'm doing a spiral
of the coconut emulsion,
536
00:27:56,880 --> 00:27:59,440
then I'll be spreading out,
layering the kingfish.
537
00:27:59,440 --> 00:28:03,720
On top of that, I'll be laying
three rounds of the pickled onion.
538
00:28:03,720 --> 00:28:06,560
Then dripping on the paperbark oil
539
00:28:06,560 --> 00:28:09,800
and then garnishing with a few little
garnishes of kaffir lime
540
00:28:09,800 --> 00:28:11,840
and micro coriander.
541
00:28:11,840 --> 00:28:14,440
SHANNON: You're a chef now.
(CHUCKLES)
542
00:28:14,440 --> 00:28:15,840
Service!
543
00:28:15,840 --> 00:28:17,640
(CHEERING)
Yes, Dan!
544
00:28:19,840 --> 00:28:21,120
Thank you.
545
00:28:21,120 --> 00:28:24,840
I'm really stoked with the way the
kingfish came together in the end.
546
00:28:24,840 --> 00:28:28,200
I wanted it to somehow reflect home.
547
00:28:28,200 --> 00:28:31,840
Like, put a lot of myself in it,
and I hope they like it,
548
00:28:31,840 --> 00:28:33,360
I really do.
549
00:28:41,920 --> 00:28:43,200
Whoa.
550
00:28:43,200 --> 00:28:44,480
MELISSA: Oop.
551
00:28:44,480 --> 00:28:46,160
Thank you.
Thank you.
552
00:28:46,160 --> 00:28:48,440
ANDY: Yeah, right. OK.
553
00:28:48,440 --> 00:28:51,120
Didn't expect it to look like that.
554
00:28:51,120 --> 00:28:52,800
It actually looks
really, really good.
555
00:28:52,800 --> 00:28:53,960
Yeah.
556
00:28:53,960 --> 00:28:57,600
So, this is the entree from Daniel -
lemon-myrtle-cured kingfish,
557
00:28:57,600 --> 00:29:01,760
coconut emulsion, charred and pickled
red onion and the paperbark oil.
558
00:29:01,760 --> 00:29:03,640
Wow.
559
00:29:03,640 --> 00:29:06,680
Yeah. Presentation's fantastic.
560
00:29:06,680 --> 00:29:07,960
I agree.
561
00:29:21,160 --> 00:29:23,560
What about this guy? Huh?
562
00:29:25,560 --> 00:29:29,080
The smoked black dressing
is bloody delicious.
563
00:29:30,960 --> 00:29:32,640
I don't know how he does it.
564
00:29:32,640 --> 00:29:36,080
He looks like...a tornado.
565
00:29:36,080 --> 00:29:39,000
You know?
And there's a lot of work here.
566
00:29:39,000 --> 00:29:41,120
He spent a lot of time
on that kingfish
567
00:29:41,120 --> 00:29:45,560
that he cured in lemon myrtle, salt
and sugar for just the right time.
568
00:29:45,560 --> 00:29:50,240
The coconut emulsion has kind of a
zingy yet rich kind of quality to it
569
00:29:50,240 --> 00:29:54,200
and then you have
that gorgeous, smoky paperbark.
570
00:29:54,200 --> 00:29:58,240
The texture of that kingfish
was beautiful.
571
00:29:58,240 --> 00:30:02,560
It's a fantastic dish.
It's a real triumph for Daniel.
572
00:30:06,440 --> 00:30:10,600
BILLIE: I'm really quite rushing
to get these entrees out.
573
00:30:10,600 --> 00:30:12,920
I'm really happy with
the mussels, but
574
00:30:12,920 --> 00:30:16,360
I'm really not happy
with how they look.
575
00:30:16,360 --> 00:30:20,840
It looks clumsy and not
well thought through at all.
576
00:30:20,840 --> 00:30:22,960
Service, please.
577
00:30:22,960 --> 00:30:24,560
Thank you.
578
00:30:24,560 --> 00:30:27,080
(APPLAUSE)
579
00:30:28,440 --> 00:30:31,720
But I feel like I have
bigger fish to fry.
580
00:30:31,720 --> 00:30:36,240
I need to concentrate more on this
duck breast for the main course.
581
00:30:36,240 --> 00:30:40,840
So I just hope the flavours that
I've got into everything are there.
582
00:30:49,080 --> 00:30:51,800
JOCK: Amazing. Thank you.
MELISSA: Hello. Thank you.
583
00:30:51,800 --> 00:30:53,160
ANDY: Thank you.
584
00:30:54,520 --> 00:30:56,800
Gentlemen,
we have our entree from Billie.
585
00:30:56,800 --> 00:30:59,640
Mussels with pea
and horseradish soup.
586
00:31:16,520 --> 00:31:18,200
Yeah, I'm on the fence.
587
00:31:18,200 --> 00:31:20,480
I mean, there's some
lovely technique here,
588
00:31:20,480 --> 00:31:22,360
the soup has a beautiful texture.
589
00:31:22,360 --> 00:31:23,800
Yeah.
590
00:31:23,800 --> 00:31:25,600
The balance is an issue.
591
00:31:25,600 --> 00:31:27,480
It's too far on the acid side,
592
00:31:27,480 --> 00:31:30,240
and that really hasn't let
the horseradish shine through.
593
00:31:32,040 --> 00:31:35,040
The mussels have been cooked
obviously in wine
594
00:31:35,040 --> 00:31:37,920
and it's now hanging around
595
00:31:37,920 --> 00:31:41,480
as quite a prominent flavour
in the soup itself.
596
00:31:41,480 --> 00:31:45,200
What I will say, though, is
the mussels are beautifully cooked.
597
00:31:45,200 --> 00:31:49,240
It's an interesting one.
I'm not altogether sure I love it.
598
00:31:49,240 --> 00:31:51,240
The balance is out,
and we never see that from Billie.
599
00:31:51,240 --> 00:31:52,240
Never.
600
00:31:53,400 --> 00:31:55,800
Alright, we're good to go.
601
00:31:55,800 --> 00:31:58,480
I need to get this entree out.
602
00:31:58,480 --> 00:32:01,520
I've got my scampis done,
I've blowtorched them.
603
00:32:01,520 --> 00:32:05,040
Adding my salsa,
a little bit of lemon zest,
604
00:32:05,040 --> 00:32:08,040
and then the consomme is gonna be
poured at the table.
605
00:32:08,040 --> 00:32:10,160
OK, service!
606
00:32:10,160 --> 00:32:12,240
I'm so happy with the flavour
of this dish.
607
00:32:12,240 --> 00:32:15,880
It's been such a struggle
to get this done.
608
00:32:15,880 --> 00:32:19,120
But I really need to push hard now
609
00:32:19,120 --> 00:32:23,280
because I have spent so long
on this entree,
610
00:32:23,280 --> 00:32:25,440
I've fallen behind with my main
611
00:32:25,440 --> 00:32:28,920
and I've got less than 45 minutes
to get it out.
612
00:32:35,680 --> 00:32:37,000
JOCK: Thank you.
613
00:32:38,280 --> 00:32:39,840
Ooh, wow.
614
00:32:39,840 --> 00:32:44,160
From Sarah, her entree of scampi,
curry, salsa on top.
615
00:32:58,080 --> 00:32:59,680
I am...
616
00:33:00,880 --> 00:33:03,640
..mystified how she managed
to do that.
617
00:33:03,640 --> 00:33:05,960
I thought this dish was never
gonna come together.
618
00:33:05,960 --> 00:33:09,440
Not only has it come together,
it is absolutely stunning.
619
00:33:11,280 --> 00:33:14,320
Full flavoured,
but it's not overpowering
620
00:33:14,320 --> 00:33:17,160
to the point where you can't taste
the scampi anymore.
621
00:33:17,160 --> 00:33:20,040
And then that little salsa,
622
00:33:20,040 --> 00:33:26,040
it's, like, zesty, it's oniony,
it's herby and finger limey -
623
00:33:26,040 --> 00:33:29,240
those little pops of onion
and finger lime together
624
00:33:29,240 --> 00:33:32,000
along with the scampi
and then the clean broth,
625
00:33:32,000 --> 00:33:33,800
it's just delicious.
626
00:33:33,800 --> 00:33:36,120
Look at the consomme, it's so clear,
627
00:33:36,120 --> 00:33:38,640
it belies the amount of flavour
that's going on.
628
00:33:38,640 --> 00:33:42,080
You know, it's spice-laden and it's
really, really beautifully balanced.
629
00:33:42,080 --> 00:33:45,160
When you get seafood that's prepped
like that, that's all you want,
630
00:33:45,160 --> 00:33:48,840
and she's really stripped it
right back, given us three elements
631
00:33:48,840 --> 00:33:50,280
and knocked it out of the park.
632
00:33:54,120 --> 00:33:55,400
Service!
633
00:33:55,400 --> 00:33:57,040
Yes, Dan.
(APPLAUSE)
634
00:33:58,360 --> 00:34:02,440
The last of the entree plates go out
and it's straight onto the next step.
635
00:34:02,440 --> 00:34:04,400
How do you feel after that entree?
636
00:34:04,400 --> 00:34:06,840
I feel like one-third
of the way done. (LAUGHS)
637
00:34:06,840 --> 00:34:08,280
OK.
638
00:34:08,280 --> 00:34:10,120
Mains is gonna start soon.
639
00:34:10,120 --> 00:34:13,800
I'm probably gonna have to eat
into the mains service time
640
00:34:13,800 --> 00:34:18,440
because I still have to...
do so much for my dessert.
641
00:34:20,120 --> 00:34:23,120
The sorbet is out of the churner,
tastes really nice,
642
00:34:23,120 --> 00:34:24,920
super smooth and creamy.
643
00:34:24,920 --> 00:34:27,080
Now I've just gotta put it
into an ice-cream tray
644
00:34:27,080 --> 00:34:29,160
and get that into the freezer.
645
00:34:35,280 --> 00:34:38,560
Now it's time to do my tarte Tatins.
646
00:34:39,600 --> 00:34:43,080
Oh, there's rum in it.
Dan, it's smelling really good, man.
647
00:34:44,440 --> 00:34:45,920
A good tarte Tatin to me is
648
00:34:45,920 --> 00:34:48,000
the fruit's cooked beautifully
tender underneath
649
00:34:48,000 --> 00:34:52,840
and the caramel goes up the sides
and the pastry soaks it up,
650
00:34:52,840 --> 00:34:55,400
and it gets, like, nice and chewy -
651
00:34:55,400 --> 00:34:57,760
easily my favourite dessert.
652
00:34:57,760 --> 00:34:59,440
But it just comes down
to cooking time
653
00:34:59,440 --> 00:35:01,440
and making sure that it
caramelises properly.
654
00:35:01,440 --> 00:35:03,720
Tartes are looking really good.
I'm excited about 'em.
655
00:35:03,720 --> 00:35:05,680
Just gotta finish balancing my curry,
656
00:35:05,680 --> 00:35:08,000
quickly cook this fish,
and then that's it.
657
00:35:11,480 --> 00:35:13,080
BILLIE: Service, please.
658
00:35:13,080 --> 00:35:15,040
ALDO: Well done, Billie!
659
00:35:18,320 --> 00:35:20,880
That looks ridiculously good,
Billie.
660
00:35:20,880 --> 00:35:24,120
No. No, go home. Go home.
661
00:35:24,120 --> 00:35:27,040
I have all my elements ready
for the main course.
662
00:35:27,040 --> 00:35:30,520
I have the radicchio,
I have the apricot gel,
663
00:35:30,520 --> 00:35:32,640
I have the apricot and duck sauce,
664
00:35:32,640 --> 00:35:37,920
and the only thing I have to do now
is to slice into these duck breasts
665
00:35:37,920 --> 00:35:39,920
and see how they're cooked.
666
00:35:41,680 --> 00:35:47,080
It's the biggest part of the main
dish, so I'm very nervous right now.
667
00:35:49,320 --> 00:35:51,000
Oh!
668
00:35:51,000 --> 00:35:52,960
Bugger.
669
00:35:52,960 --> 00:35:55,840
I slice into the first duck breast
670
00:35:55,840 --> 00:35:59,480
and, while there's still
a blush of pink there,
671
00:35:59,480 --> 00:36:01,600
it's definitely overcooked.
672
00:36:01,600 --> 00:36:04,960
It's... Yeah, it's not good.
673
00:36:04,960 --> 00:36:07,040
ALVIN: How's it look?
674
00:36:07,040 --> 00:36:09,840
ALI: A touch over.
Oh.
675
00:36:12,000 --> 00:36:13,760
Oh, Billie.
676
00:36:17,400 --> 00:36:20,480
My heart is sinking right now.
677
00:36:20,480 --> 00:36:23,320
It's a big mistake.
It's a really big mistake.
678
00:36:24,640 --> 00:36:27,880
Could be, yeah,
big enough to send me home.
679
00:36:29,840 --> 00:36:31,320
Oh, shit.
680
00:36:42,800 --> 00:36:46,680
BILLIE: I can't believe
I've overcooked my duck breasts.
681
00:36:49,080 --> 00:36:51,520
I think I let the pressure
get into my head.
682
00:36:53,440 --> 00:36:55,920
I was focusing so much on dessert.
683
00:36:55,920 --> 00:36:57,560
SHANNON: How did you go?
Did you cut one?
684
00:36:57,560 --> 00:36:59,960
I did. It's a little...
It's a little bit over.
685
00:36:59,960 --> 00:37:02,120
It's a little bit over there
but the skin's down...
686
00:37:02,120 --> 00:37:04,400
You'll get a bit of heat from this.
687
00:37:04,400 --> 00:37:05,520
Yeah, I know.
688
00:37:05,520 --> 00:37:07,800
There's nothing I can do
about this duck breast
689
00:37:07,800 --> 00:37:12,320
and no way I have time to cook
anything else,
690
00:37:12,320 --> 00:37:15,040
so I'm just gonna have to go with it.
691
00:37:19,320 --> 00:37:22,840
It's devastating,
seeing those pieces of duck,
692
00:37:22,840 --> 00:37:26,120
knowing that they're overcooked.
693
00:37:26,120 --> 00:37:30,480
But as I'm plating this dish,
694
00:37:30,480 --> 00:37:34,400
I know the other elements of
the main, I'm really happy with.
695
00:37:35,640 --> 00:37:37,160
Service, please.
696
00:37:37,160 --> 00:37:40,680
I'm just gonna have to trust
the slip-up with the duck
697
00:37:40,680 --> 00:37:42,320
won't cost me my place here.
698
00:37:45,080 --> 00:37:46,600
ANDY: Ooh, we got some duck.
699
00:37:49,800 --> 00:37:51,800
JOCK: Ooh-hoo-hoo.
Thank you.
700
00:37:51,800 --> 00:37:53,760
That doesn't look medium.
No.
701
00:37:58,800 --> 00:38:00,480
Thank you.
702
00:38:02,880 --> 00:38:04,200
So...
703
00:38:04,200 --> 00:38:09,880
..this is Billie's main
of apricot duck, roasted radicchio.
704
00:38:17,400 --> 00:38:18,840
I'm gutted for her.
705
00:38:20,720 --> 00:38:23,640
That's... Look how cooked
it is down one half.
706
00:38:25,280 --> 00:38:27,480
You can see it's grey at the top
707
00:38:27,480 --> 00:38:30,760
and then it's slightly pink
towards the base.
708
00:38:47,880 --> 00:38:49,320
It's a shame for Billie.
709
00:38:49,320 --> 00:38:52,480
Like, I'm really gutted for her
because if you look at the bottom,
710
00:38:52,480 --> 00:38:55,200
you could kind of get away
with medium,
711
00:38:55,200 --> 00:38:57,760
you know, it's, like, just
in that medium category.
712
00:38:57,760 --> 00:39:00,760
But the bit up the top
is definitely just over.
713
00:39:02,480 --> 00:39:06,520
Rendering...best I've seen
in the MasterChef kitchen, ever.
714
00:39:08,000 --> 00:39:11,280
Sauce - delicious, fantastic.
715
00:39:11,280 --> 00:39:16,200
Clean flavour but also deliciously
sort of smooth and fatty
716
00:39:16,200 --> 00:39:19,320
and...and really, really glossy
and beautiful.
717
00:39:21,280 --> 00:39:24,840
I love the freshness and the tartness
in her apricot puree.
718
00:39:24,840 --> 00:39:29,240
It sort of has this sharpness that it
needs and it almost gives the dish
719
00:39:29,240 --> 00:39:32,440
its fresh element that kind of
brings everything together.
720
00:39:32,440 --> 00:39:34,240
And then the radicchio
was absolutely perfect -
721
00:39:34,240 --> 00:39:36,200
the right amount of char
that you want
722
00:39:36,200 --> 00:39:39,440
and then that really soft sort
of fleshy texture
723
00:39:39,440 --> 00:39:41,840
to the rest of the radicchio itself.
724
00:39:41,840 --> 00:39:44,880
There's nothing wrong with
any of the other elements...
725
00:39:44,880 --> 00:39:46,080
Nup.
726
00:39:46,080 --> 00:39:47,920
..other than the cuisson
on the duck.
727
00:39:47,920 --> 00:39:50,520
So apart from the duck,
we've got a perfect plate of food.
728
00:39:50,520 --> 00:39:51,520
Yeah.
729
00:39:51,520 --> 00:39:54,600
But we don't have a piece of duck,
so where does that leave Billie?
730
00:39:54,600 --> 00:39:56,000
Service, please.
731
00:39:57,440 --> 00:39:59,160
How good does a beer sound, Sarah?
732
00:39:59,160 --> 00:40:01,600
Oh! I think a bottle of
champagne for me.
733
00:40:01,600 --> 00:40:02,840
Bottle of champers?
734
00:40:02,840 --> 00:40:05,160
Yeah. 'Cause I'm a bit more
bourge than you.
735
00:40:05,160 --> 00:40:06,720
(CHUCKLES)
736
00:40:08,560 --> 00:40:10,080
ALDO: Sarah, check the lamb.
737
00:40:10,080 --> 00:40:13,840
For my main,
my dish is inspired by a saagwala,
738
00:40:13,840 --> 00:40:17,360
so it's lamb with a spinach puree.
739
00:40:17,360 --> 00:40:18,840
Go, Sarah. Come on.
740
00:40:21,600 --> 00:40:24,120
I've got my saag on the go,
741
00:40:24,120 --> 00:40:25,920
I'm cooking my lamb
at the same time.
742
00:40:25,920 --> 00:40:27,200
Let's hustle, Sarah!
743
00:40:27,200 --> 00:40:29,080
I'm feeling pretty frazzled
right now
744
00:40:29,080 --> 00:40:32,400
and we only have 45 minutes
to get out each course.
745
00:40:34,000 --> 00:40:36,120
There is still a lot to be done.
746
00:40:39,720 --> 00:40:41,440
(WHISTLES)
747
00:40:44,400 --> 00:40:46,480
SHANNON: Burning the bloody hairs
on my arms.
748
00:40:46,480 --> 00:40:48,480
Plenty of heat in this one.
749
00:40:48,480 --> 00:40:50,280
I realise the time's
getting away with me
750
00:40:50,280 --> 00:40:52,280
and I really need to get
this fish on.
751
00:40:52,280 --> 00:40:54,400
OK, have you tested one?
752
00:40:54,400 --> 00:40:56,440
I don't have time to do
a tester piece.
753
00:40:57,680 --> 00:40:59,200
You've done this before, right?
Yes.
754
00:40:59,200 --> 00:41:00,520
Yeah. Done.
755
00:41:01,800 --> 00:41:04,360
So I put all the fish on the hibachi
at the same time.
756
00:41:04,360 --> 00:41:06,280
Cannot stuff it up now.
757
00:41:06,280 --> 00:41:08,800
Like, you know, that skin.
Yeah.
758
00:41:08,800 --> 00:41:10,360
It's gonna curl no matter what.
759
00:41:10,360 --> 00:41:12,200
Have you seasoned it?
Yes.
760
00:41:12,200 --> 00:41:13,400
OK.
761
00:41:17,920 --> 00:41:20,160
I reckon this one's
not far off ready.
762
00:41:20,160 --> 00:41:22,400
I can smell it.
763
00:41:22,400 --> 00:41:23,880
Smell it starting to char?
764
00:41:26,240 --> 00:41:28,280
No, no, careful. Yeah.
765
00:41:28,280 --> 00:41:29,760
Sticking. Sticking.
766
00:41:31,240 --> 00:41:33,240
Oh, of course it sticks.
767
00:41:33,240 --> 00:41:36,360
The old fish-and-hibachi thing
has got me again.
768
00:41:36,360 --> 00:41:38,120
Knew it would happen.
769
00:41:40,240 --> 00:41:42,480
I just don't have time for
this to be sticking right now,
770
00:41:42,480 --> 00:41:44,000
and that's what they're all doing.
771
00:41:44,000 --> 00:41:45,760
I'm worried about how
I'm gonna fix this.
772
00:41:45,760 --> 00:41:47,240
Like, what do we do now?
773
00:41:47,240 --> 00:41:48,680
ALDO: Come on, Dan, come on!
774
00:41:52,880 --> 00:41:54,560
BILLIE: Final four. OK.
775
00:41:55,920 --> 00:41:58,240
Service, please.
776
00:41:58,240 --> 00:41:59,640
Those two.
777
00:41:59,640 --> 00:42:03,960
My last mains leave the pass
and it's a big relief.
778
00:42:06,440 --> 00:42:08,200
I'm excited about this dessert
779
00:42:08,200 --> 00:42:11,640
and I think I have time
to really perfect it.
780
00:42:11,640 --> 00:42:15,160
(EXHALES) Just need to
make the coconut snow.
781
00:42:15,160 --> 00:42:17,520
I need to make the coconut snow.
782
00:42:19,240 --> 00:42:20,360
Go, Billie.
783
00:42:20,360 --> 00:42:24,000
I imagine this lamington just
looking quite plain on the plate,
784
00:42:24,000 --> 00:42:27,040
so it's just
a chocolate-covered cube.
785
00:42:27,040 --> 00:42:30,920
But the idea is that cutting in, you
get that really rich, creamy mousse,
786
00:42:30,920 --> 00:42:32,880
that nice sorbet
787
00:42:32,880 --> 00:42:37,120
and the coconut snow as well,
which adds a bit of fun.
788
00:42:37,120 --> 00:42:40,800
It wouldn't be semifinals
without a bit of liquid nitrogen,
789
00:42:40,800 --> 00:42:43,680
and, yeah, I'm pulling out
all the stops
790
00:42:43,680 --> 00:42:46,320
to try and make it through
to the grand final.
791
00:42:47,880 --> 00:42:50,160
Oh, wow.
792
00:42:50,160 --> 00:42:52,640
She's so organised.
793
00:42:55,720 --> 00:42:57,040
OK, that's good.
794
00:42:58,520 --> 00:42:59,760
Dan, Sarah...
795
00:43:01,640 --> 00:43:03,720
..no more time now, I want mains up.
796
00:43:03,720 --> 00:43:04,880
Let's go. Everyone.
797
00:43:07,040 --> 00:43:10,640
Mains away. Come on,
your plates leaving the pass.
798
00:43:12,520 --> 00:43:15,160
MINDY: No mains have gone
out for Dan or for Sarah,
799
00:43:15,160 --> 00:43:16,680
and Billie's finished her mains.
800
00:43:16,680 --> 00:43:18,120
Come on, Sarah!
801
00:43:18,120 --> 00:43:21,160
MICHAEL: I think he and Sarah
are both in a bit of strife.
802
00:43:21,160 --> 00:43:23,840
JULIE: It's driving me mental
how long that's taking.
803
00:43:23,840 --> 00:43:28,640
Service starts, which to me means...
service starts, you know,
804
00:43:28,640 --> 00:43:32,480
diners should be getting food,
and Billie's doing that.
805
00:43:32,480 --> 00:43:34,040
BILLIE: Final course.
806
00:43:34,040 --> 00:43:36,560
Billie is ready to serve her dessert,
807
00:43:36,560 --> 00:43:39,920
Daniel and Sarah are not
sending out their mains.
808
00:43:42,360 --> 00:43:43,640
(SARAH SIGHS)
809
00:43:45,160 --> 00:43:47,960
ALDO: Sarah, call service.
I'm not ready.
810
00:43:51,080 --> 00:43:53,320
DANIEL: We almost have ready
for one plate, almost.
811
00:43:53,320 --> 00:43:56,520
JULIE: Things are starting to sort
of fall over a bit for them.
812
00:43:56,520 --> 00:43:58,640
MICHAEL: I don't think Sarah
and Dan are gonna get done.
813
00:44:00,840 --> 00:44:03,080
Argh! I need to hold someone.
814
00:44:19,480 --> 00:44:23,600
Wow, half an hour into main service
and we have not seen a single plate
815
00:44:23,600 --> 00:44:27,120
come out for Daniel
OR for Sarah at this point.
816
00:44:27,120 --> 00:44:28,560
That's very worrying.
817
00:44:28,560 --> 00:44:33,960
If they finish service late, we're
gonna have to judge it accordingly.
818
00:44:33,960 --> 00:44:35,960
DANIEL: Oh, my God, where am I at?
819
00:44:35,960 --> 00:44:37,920
So I'm now late for service
820
00:44:37,920 --> 00:44:40,560
and the diners and the judges
are waiting for their mains.
821
00:44:40,560 --> 00:44:42,440
Oh, man.
822
00:44:42,440 --> 00:44:45,840
Every piece of fish was over the
hibachi just stuck to the thing.
823
00:44:45,840 --> 00:44:47,880
SHANNON: Oh, my God.
Yeah, oh, man.
824
00:44:47,880 --> 00:44:50,240
And now I'm thinking it's probably
'cause I sous-vided it,
825
00:44:50,240 --> 00:44:52,280
it's probably moistened
the skin too much.
826
00:44:52,280 --> 00:44:54,520
I shouldn't have done this. Argh. Oh.
827
00:44:54,520 --> 00:44:56,000
MELANIE: You've got this, Dan!
828
00:44:56,000 --> 00:44:59,040
You've gotta push.
Yeah. I know, mate, yeah.
829
00:44:59,040 --> 00:45:01,000
I've gotten myself
out of sticky situations before.
830
00:45:01,000 --> 00:45:04,360
This is a terrible feeling,
but...I can get through it.
831
00:45:04,360 --> 00:45:06,640
Where's all my...bloody...
832
00:45:06,640 --> 00:45:09,080
The way I'm gonna try and unpeel it
is get a palette knife underneath
833
00:45:09,080 --> 00:45:11,520
and just sort of wiggle it underneath
and pop it off.
834
00:45:11,520 --> 00:45:12,920
Oh, shit.
835
00:45:12,920 --> 00:45:17,160
It seems to work, but the skin's not
charring up the way I want it to.
836
00:45:17,160 --> 00:45:19,800
(SIGHS HEAVILY)
You got this, Dan!
837
00:45:19,800 --> 00:45:21,840
It's gonna have to do.
It's all I can do right now.
838
00:45:21,840 --> 00:45:22,920
I've gotta get something out.
839
00:45:22,920 --> 00:45:23,920
You gotta start serving.
840
00:45:23,920 --> 00:45:25,960
I just need to cut 'em and
portion 'em, and then it's done.
841
00:45:25,960 --> 00:45:28,200
Go, go, go.
(ALL CHEER)
842
00:45:28,200 --> 00:45:30,080
MAX: Let's go, Dan! Come on, mate.
843
00:45:31,480 --> 00:45:34,160
ALDO: Come on, Sarah Todd.
Come ON!
844
00:45:34,160 --> 00:45:37,000
I'm really behind here
and it's not great.
845
00:45:37,000 --> 00:45:38,240
Oh, my God.
846
00:45:39,800 --> 00:45:41,320
I need to check.
847
00:45:41,320 --> 00:45:42,560
Tastes good though.
848
00:45:42,560 --> 00:45:44,200
I'm really happy with the flavours
849
00:45:44,200 --> 00:45:47,280
and I think everything works
really well together.
850
00:45:47,280 --> 00:45:48,400
Come on, Sarah!
851
00:45:48,400 --> 00:45:52,880
So I'm plating one dollop of saag,
two pieces of lamb,
852
00:45:52,880 --> 00:45:58,080
finishing it with that beautiful
shredded lamb and my jus.
853
00:45:58,080 --> 00:45:59,720
OK, service.
854
00:45:59,720 --> 00:46:01,840
When diners are waiting
for their next course,
855
00:46:01,840 --> 00:46:03,080
they get quite frustrated
856
00:46:03,080 --> 00:46:05,560
and this is definitely going to be
taken into consideration
857
00:46:05,560 --> 00:46:06,720
with the judging.
858
00:46:06,720 --> 00:46:07,840
Oh, God.
859
00:46:07,840 --> 00:46:11,000
So this dish needs to be perfect.
860
00:46:11,000 --> 00:46:12,160
Beautiful!
861
00:46:12,160 --> 00:46:14,640
You've got just six more plates,
Sarah. Come on!
862
00:46:16,160 --> 00:46:17,760
SHANNON: Yeah, nice.
DANIEL: It's very moist.
863
00:46:17,760 --> 00:46:18,760
Yeah, it's beautiful.
864
00:46:18,760 --> 00:46:20,040
The mains are finally going out.
865
00:46:20,040 --> 00:46:21,240
Service.
866
00:46:21,240 --> 00:46:24,360
I'm hopeful that the flavours
are good enough to get me through.
867
00:46:24,360 --> 00:46:25,960
Five more plates.
OK.
868
00:46:25,960 --> 00:46:27,440
It tastes what it's supposed
to taste like
869
00:46:27,440 --> 00:46:29,280
but it's just not as good
as it can be.
870
00:46:29,280 --> 00:46:31,320
Service!
(APPLAUSE)
871
00:46:31,320 --> 00:46:33,320
Well done, Dan!
Well done, Dan!
872
00:46:33,320 --> 00:46:34,960
Thanks, guys. Love you.
873
00:46:37,440 --> 00:46:39,280
MELISSA AND JOCK: Thank you.
874
00:46:40,360 --> 00:46:43,560
OK. So we have our main from Daniel -
875
00:46:43,560 --> 00:46:46,360
barbecued coral trout,
coastal curry sauce.
876
00:46:47,800 --> 00:46:50,440
How's your cuisson looking?
877
00:46:50,440 --> 00:46:52,400
My fish is actually nicely cooked.
878
00:46:52,400 --> 00:46:54,320
Yeah, yours looks good.
879
00:46:54,320 --> 00:46:55,560
It's glistening.
880
00:47:17,160 --> 00:47:19,360
Start with the fish
'cause it's a little bit...
881
00:47:19,360 --> 00:47:21,480
..to the reverse of Billie,
isn't it?
882
00:47:21,480 --> 00:47:23,960
Um, the cuisson on the fish
was beautiful.
883
00:47:23,960 --> 00:47:27,920
It was, like, still glistening,
super shiny and great,
884
00:47:27,920 --> 00:47:30,080
but then you get to the skin.
885
00:47:30,080 --> 00:47:34,800
Because he's gone really hard on it,
hasn't had time to, like, crisp up,
886
00:47:34,800 --> 00:47:36,600
so it's really rubbery.
887
00:47:38,400 --> 00:47:40,160
It's sort of somewhere
in the middle for me.
888
00:47:40,160 --> 00:47:42,600
The curry sauce is not
perfectly balanced.
889
00:47:42,600 --> 00:47:46,040
The fish, the skin,
not an overly pleasing thing.
890
00:47:47,560 --> 00:47:50,840
I'm a little bit disappointed,
I'm a little bit left wanting here.
891
00:47:50,840 --> 00:47:53,320
I kind of enjoyed the curry sauce
with the fish.
892
00:47:53,320 --> 00:47:55,560
Obviously, not the skin.
893
00:47:55,560 --> 00:47:59,280
It definitely reeks
of a dish made in haste.
894
00:47:59,280 --> 00:48:00,280
Yep.
895
00:48:00,280 --> 00:48:03,040
But I've gotta say, what he did
put on the plate, except for that,
896
00:48:03,040 --> 00:48:05,000
was pretty good.
897
00:48:05,000 --> 00:48:06,640
OK, service.
898
00:48:10,520 --> 00:48:12,520
We're getting some lamb.
899
00:48:14,000 --> 00:48:16,840
Thank you.
Thank you.
900
00:48:16,840 --> 00:48:23,280
OK, an unfortunately late main of
lamb, saag and spiced jus from Sarah.
901
00:48:30,200 --> 00:48:31,760
My lamb's nicely cooked.
902
00:48:44,440 --> 00:48:50,280
OK, Sarah's slightly late lamb dish,
it was worth the wait, I reckon.
903
00:48:50,280 --> 00:48:52,000
The lamb is cooked perfectly.
904
00:48:52,000 --> 00:48:56,600
But for me, the stars, weirdly,
is not the lamb loin at all,
905
00:48:56,600 --> 00:48:59,160
I REALLY enjoyed that saag.
906
00:48:59,160 --> 00:49:03,280
Pairing that with that spiced jus,
it is genius.
907
00:49:03,280 --> 00:49:05,400
And that was what
we were looking for with Sarah -
908
00:49:05,400 --> 00:49:09,400
to be able to bring that French
technique and Indian flavours
909
00:49:09,400 --> 00:49:11,240
and merge them,
and she definitely has.
910
00:49:11,240 --> 00:49:14,440
Such a beautiful nuance
of flavour within it.
911
00:49:14,440 --> 00:49:18,800
And then you look at the spice jus
as well, it's very complex.
912
00:49:18,800 --> 00:49:20,720
It was a very smart main course.
913
00:49:20,720 --> 00:49:22,600
Very, very tasty.
914
00:49:22,600 --> 00:49:24,840
My lamb was cooked perfectly.
915
00:49:24,840 --> 00:49:26,360
It was just not on time.
916
00:49:27,360 --> 00:49:28,560
Home stretch!
917
00:49:28,560 --> 00:49:30,640
HARRY: Home stretch, Billie.
ALVIN: Home stretch, baby!
918
00:49:30,640 --> 00:49:32,280
Whoa!
Home stretch.
919
00:49:32,280 --> 00:49:35,840
I can finally see the light
at the end of the tunnel.
920
00:49:35,840 --> 00:49:39,840
We are so close to finishing
this insane challenge.
921
00:49:39,840 --> 00:49:43,400
And all I have to do
is send out these desserts.
922
00:49:43,400 --> 00:49:45,040
Service, please.
923
00:49:45,040 --> 00:49:47,320
Plating up is pretty simple
for this dessert.
924
00:49:47,320 --> 00:49:50,760
I put the lamington
in the middle of the plate
925
00:49:50,760 --> 00:49:54,160
and scatter around some
of the coconut feuilletine mixture
926
00:49:54,160 --> 00:49:57,880
and then put a huge spoonful
of the coconut snow on top.
927
00:49:57,880 --> 00:50:01,120
Ooh. I went heavy-handed on that one.
928
00:50:01,120 --> 00:50:03,160
Thank you.
929
00:50:06,040 --> 00:50:07,800
Hi.
ANDY: Ooh.
930
00:50:07,800 --> 00:50:09,120
JOCK AND MELISSA: Thank you.
931
00:50:09,120 --> 00:50:11,240
Wow! This looks very cool.
932
00:50:12,840 --> 00:50:15,320
This is Billie's dessert
of lamington.
933
00:50:17,080 --> 00:50:19,360
It looks pretty cool. Huh?
Yeah. I think so too.
934
00:50:22,280 --> 00:50:23,680
(CRUNCH!)
Oh-ho, yeah!
935
00:50:23,680 --> 00:50:25,560
Whoo!
I'm into that.
936
00:50:28,280 --> 00:50:29,440
Look at that!
937
00:50:29,440 --> 00:50:31,640
What are we calling this?
Coconut snow.
938
00:50:41,400 --> 00:50:43,080
Wow.
What a dessert.
939
00:50:43,080 --> 00:50:44,200
That's crazy, that one.
940
00:50:44,200 --> 00:50:45,600
What a dessert.
(LAUGHS)
941
00:50:45,600 --> 00:50:47,280
That was a cracking dish.
942
00:50:47,280 --> 00:50:49,200
Absolutely loved it.
943
00:50:49,200 --> 00:50:52,160
A really, really different take
on a lamington.
944
00:50:52,160 --> 00:50:54,160
The chocolate mousse -
great flavour,
945
00:50:54,160 --> 00:50:57,280
really nice aeration
through the mousse.
946
00:50:57,280 --> 00:51:00,680
Beautiful little centre to that
as well, um, cherry.
947
00:51:00,680 --> 00:51:01,800
And then round the outside,
948
00:51:01,800 --> 00:51:05,080
that feuilletine all crumbled up
with the coconut snow.
949
00:51:06,480 --> 00:51:09,040
I mean, there's nothing to
complain about here.
No.
950
00:51:09,040 --> 00:51:13,160
All of these flavours and these
textures have a sense of nostalgia
951
00:51:13,160 --> 00:51:14,680
and play about them,
952
00:51:14,680 --> 00:51:17,360
and we know that when Billie
is firing on all cylinders
953
00:51:17,360 --> 00:51:20,240
and she's able to kind of
take that inspiration
954
00:51:20,240 --> 00:51:22,600
and then really pair it
with perfect technique,
955
00:51:22,600 --> 00:51:25,640
she can achieve dessert greatness.
956
00:51:25,640 --> 00:51:28,480
I think it screams of a dish
that has been worked on
957
00:51:28,480 --> 00:51:30,160
throughout the whole cook.
958
00:51:30,160 --> 00:51:33,120
She's executed it perfectly
and that's all you can ask for
959
00:51:33,120 --> 00:51:36,240
when you're cooking three courses
in a service challenge.
960
00:51:37,560 --> 00:51:39,560
Service, please.
961
00:51:39,560 --> 00:51:43,520
ALVIN: Yes, Billie! Yes!
Oh, yay. I'm finished.
962
00:51:43,520 --> 00:51:47,000
(CHEERING AND APPLAUSE)
963
00:51:47,000 --> 00:51:48,280
Yes, Billie!
964
00:51:52,320 --> 00:51:54,000
Well done, Billie!
965
00:51:55,000 --> 00:51:57,160
Thank you.
966
00:51:57,160 --> 00:52:00,640
All of my mains are out
and it's time for dessert.
967
00:52:00,640 --> 00:52:02,160
Where's your mousse?
Mousse, yeah.
968
00:52:02,160 --> 00:52:03,720
Get your mousse ready.
969
00:52:03,720 --> 00:52:06,400
I've made my mousse,
so that is ready to go.
970
00:52:06,400 --> 00:52:08,320
Ginger crumb is done.
971
00:52:08,320 --> 00:52:11,280
I have poached my pears.
972
00:52:11,280 --> 00:52:13,480
I just need to put it all together.
973
00:52:14,560 --> 00:52:15,960
Still not quite there.
974
00:52:18,360 --> 00:52:21,400
Those pears have been in
the water bath for over three hours
975
00:52:21,400 --> 00:52:23,920
and they're not quite cooked through.
976
00:52:23,920 --> 00:52:25,480
Oh, my God.
977
00:52:25,480 --> 00:52:27,920
I've already put myself
behind with service
978
00:52:27,920 --> 00:52:31,720
and this could mean that I'm gonna be
late with dessert as well.
979
00:52:31,720 --> 00:52:33,920
You think just chuck it in the pot
for a little bit longer?
980
00:52:33,920 --> 00:52:35,280
You haven't got time.
Really?
981
00:52:35,280 --> 00:52:36,400
No. No way.
982
00:52:36,400 --> 00:52:39,120
I think this will be
what sends me home.
983
00:52:39,120 --> 00:52:40,560
Oh, God.
984
00:52:50,640 --> 00:52:53,840
Applications for next season
are now open.
985
00:52:53,840 --> 00:52:56,040
Go on! Get on it!
986
00:53:03,840 --> 00:53:05,720
Must be getting pretty late now.
987
00:53:08,240 --> 00:53:09,400
Come on.
988
00:53:11,240 --> 00:53:13,040
Still not quite there.
989
00:53:14,560 --> 00:53:17,640
SARAH: Those pears have been in
the water bath for over three hours
990
00:53:17,640 --> 00:53:20,360
and they're not quite cooked through.
991
00:53:21,560 --> 00:53:23,160
Goddamn!
992
00:53:23,160 --> 00:53:25,160
I'm already behind.
993
00:53:25,160 --> 00:53:28,040
There is nothing I can do
at this point,
994
00:53:28,040 --> 00:53:30,040
I have to serve.
995
00:53:31,800 --> 00:53:34,000
I've got my pears on the plate,
996
00:53:34,000 --> 00:53:39,880
one dollop of my mousse
with some spiced ginger crumb...
997
00:53:39,880 --> 00:53:41,480
Oops.
998
00:53:41,480 --> 00:53:42,720
..and a caramel.
999
00:53:42,720 --> 00:53:45,000
ALDO: Come on, Sarah!
Hustle!
1000
00:53:45,000 --> 00:53:46,440
Service.
1001
00:53:46,440 --> 00:53:50,320
I'm now really questioning,
you know, is it enough?
1002
00:53:56,320 --> 00:53:57,880
MELISSA AND JOCK: Thank you.
1003
00:53:59,280 --> 00:54:01,400
Dessert from Sarah.
1004
00:54:02,840 --> 00:54:04,920
Masala chai pears.
1005
00:54:21,920 --> 00:54:24,360
JOCK: This is a great dessert.
1006
00:54:24,360 --> 00:54:27,400
I loved the spice combination
that's going on in it.
1007
00:54:27,400 --> 00:54:28,960
Tastes fantastic.
1008
00:54:28,960 --> 00:54:32,600
It's got that touch of Sarah
that she does - that spice.
1009
00:54:32,600 --> 00:54:37,360
Really good, but the pear,
it's undercooked.
1010
00:54:38,920 --> 00:54:40,680
I mean, mine was pretty undercooked.
1011
00:54:40,680 --> 00:54:43,400
I'm just looking at yours, Andy, you
had a bigger bit of pear than I did
1012
00:54:43,400 --> 00:54:44,840
so that must be...
It's crunchy.
1013
00:54:44,840 --> 00:54:46,240
That must be really crunchy.
1014
00:54:46,240 --> 00:54:50,720
It's really not a texture
that is either here nor there,
1015
00:54:50,720 --> 00:54:54,040
it's not fresh and crunchy,
it's not tender and poached,
1016
00:54:54,040 --> 00:54:56,360
it's somewhere in between.
1017
00:54:57,360 --> 00:55:01,280
Unfortunately, she's left the door
open with the dessert.
1018
00:55:01,280 --> 00:55:04,320
Where will that leave her today?
We'll soon find out.
1019
00:55:06,080 --> 00:55:07,800
SHANNON: Let's go, Dan.
You've gotta catch up.
1020
00:55:07,800 --> 00:55:09,840
You clean everything down,
and send, OK?
1021
00:55:15,160 --> 00:55:16,800
(ALL CHEER)
1022
00:55:17,880 --> 00:55:19,760
Bang. Straight out.
1023
00:55:19,760 --> 00:55:21,720
Thank Christ for that.
1024
00:55:21,720 --> 00:55:23,680
(CHEERING AND APPLAUSE)
1025
00:55:25,120 --> 00:55:29,320
I just hope the puff pastry is cooked
perfectly, there's enough caramel,
1026
00:55:29,320 --> 00:55:31,000
the pineapple is nice and tender.
1027
00:55:31,000 --> 00:55:32,880
You've got your sorbet made, yeah?
Yeah, it's done.
1028
00:55:32,880 --> 00:55:34,360
You gotta hurry.
It's in the freezer.
1029
00:55:34,360 --> 00:55:35,840
Now I've just gotta
get my sorbet out.
1030
00:55:35,840 --> 00:55:37,760
I just wanna double-check
the consistency for it.
1031
00:55:37,760 --> 00:55:39,280
So I go to the freezer to grab it...
1032
00:55:40,920 --> 00:55:43,920
..then I'm, like, surely
I didn't put it in the blast chiller.
1033
00:55:43,920 --> 00:55:47,120
Oh, I left it in the blast chiller!
What's wrong?
1034
00:55:47,120 --> 00:55:49,520
Oh. I left my sorbet
in the blast chiller.
1035
00:55:49,520 --> 00:55:51,000
There it is...
1036
00:55:51,000 --> 00:55:52,040
Oh!
1037
00:55:52,040 --> 00:55:54,320
..a solid block of sorbet.
1038
00:55:54,320 --> 00:55:56,120
You've gotta go, Dan.
1039
00:55:56,120 --> 00:55:59,400
Like, could you cut chunks
and then fix it?
1040
00:55:59,400 --> 00:56:02,200
In the history I've been doing this,
everyone's got all the plates up.
1041
00:56:02,200 --> 00:56:03,720
You can do it!
ALDO: Come on, Dan!
1042
00:56:03,720 --> 00:56:05,960
It can be done. Come on.
1043
00:56:06,960 --> 00:56:09,440
(SMASH!)
Oh, my God.
1044
00:56:09,440 --> 00:56:12,760
Be really neat. OK? Really neat.
1045
00:56:12,760 --> 00:56:15,520
Two, four, six, eight, 10, 12...
1046
00:56:15,520 --> 00:56:17,840
You gotta go. Gotta go.
Service.
1047
00:56:17,840 --> 00:56:19,200
All the plates up.
1048
00:56:19,200 --> 00:56:20,720
(SIGHS)
1049
00:56:20,720 --> 00:56:22,240
I feel terrible.
1050
00:56:22,240 --> 00:56:24,160
I'm the last person
to send the desserts out.
1051
00:56:31,760 --> 00:56:34,040
Thank you.
Thank you.
1052
00:56:34,040 --> 00:56:35,960
Oh, dear.
1053
00:56:35,960 --> 00:56:37,840
Sauce.
1054
00:56:37,840 --> 00:56:38,880
From Daniel,
1055
00:56:38,880 --> 00:56:42,760
his dessert of rum caramel
and pineapple tarte Tatin.
1056
00:56:45,840 --> 00:56:47,680
You got the best-looking one
over there.
1057
00:56:49,520 --> 00:56:53,360
Um...this was meant to be
with a coconut sorbet.
1058
00:56:53,360 --> 00:56:54,480
Yep.
1059
00:57:14,080 --> 00:57:19,080
It's a dessert that kinda...
exemplifies his cook.
1060
00:57:19,080 --> 00:57:20,680
It's great on paper...
1061
00:57:22,760 --> 00:57:24,880
..and a great idea, but...
1062
00:57:26,160 --> 00:57:28,320
..the execution just isn't there.
1063
00:57:28,320 --> 00:57:30,480
And it's because he's been
on the back foot
1064
00:57:30,480 --> 00:57:33,880
basically the whole
four hours of prep.
1065
00:57:33,880 --> 00:57:36,200
There's some good work going on here,
1066
00:57:36,200 --> 00:57:39,320
but, unfortunately, there's just
a lot of attention to detail
1067
00:57:39,320 --> 00:57:41,640
lost today in this dessert.
1068
00:57:43,360 --> 00:57:45,520
This is dangerous territory.
1069
00:57:46,600 --> 00:57:48,080
I really feel for him.
1070
00:57:49,600 --> 00:57:51,640
(SIGHS)
You know?
1071
00:57:51,640 --> 00:57:55,840
Unbelievable entree, pretty good
main course, fail on the dessert.
1072
00:57:57,200 --> 00:57:58,360
Yep.
1073
00:57:58,360 --> 00:57:59,720
SARAH: Congratulations, guys.
1074
00:57:59,720 --> 00:58:01,560
Oh. Well done, you two.
1075
00:58:01,560 --> 00:58:04,240
Wow.
That was crazy.
1076
00:58:04,240 --> 00:58:06,360
Wow, is everyone really sore?
1077
00:58:06,360 --> 00:58:09,520
Yeah. I've got a shin splint.
I don't know where that came from.
1078
00:58:09,520 --> 00:58:10,520
Oh.
1079
00:58:13,480 --> 00:58:15,280
Well, I think we just witnessed
1080
00:58:15,280 --> 00:58:19,120
how hard a three-course service
challenge is for the semifinals.
1081
00:58:19,120 --> 00:58:20,760
We really need to kind of weigh up
1082
00:58:20,760 --> 00:58:25,120
whose flaws outweigh
other people's flaws
1083
00:58:25,120 --> 00:58:27,760
to decide who's going to end up
in our grand finale.
1084
00:58:27,760 --> 00:58:29,640
Yeah. It's not clear-cut, is it?
No.
1085
00:58:29,640 --> 00:58:31,760
I think we've got a very, very
big decision to make.
1086
00:58:42,760 --> 00:58:47,480
That was the service challenge
to end all service challenges.
1087
00:58:47,480 --> 00:58:51,480
Shannon... (LAUGHS)
1088
00:58:51,480 --> 00:58:55,920
..I'm sure these three appreciated
you being here as much as we do.
1089
00:58:55,920 --> 00:58:58,000
Yes.
1090
00:58:58,000 --> 00:59:01,640
For me, uh, you should be all
very proud. Extremely proud.
1091
00:59:01,640 --> 00:59:03,200
Thank you.
Thanks, Shannon.
1092
00:59:03,200 --> 00:59:06,160
Put your hands together
for Shannon Bennett!
1093
00:59:06,160 --> 00:59:09,680
(CHEERING AND APPLAUSE)
1094
00:59:15,320 --> 00:59:20,000
First and foremost,
this was a service challenge.
1095
00:59:20,000 --> 00:59:22,400
We can't ignore that fact.
1096
00:59:22,400 --> 00:59:24,680
And some of your courses were late.
1097
00:59:26,520 --> 00:59:30,560
Daniel and Sarah, both your mains
and desserts were tardy.
1098
00:59:31,960 --> 00:59:33,880
That can't be overlooked.
1099
00:59:33,880 --> 00:59:35,880
Let's get down to the food.
1100
00:59:36,880 --> 00:59:38,400
We'll start with the entrees.
1101
00:59:38,400 --> 00:59:42,200
Billie, we were excited
about your entree
1102
00:59:42,200 --> 00:59:46,200
and though the mussels
were sensationally cooked,
1103
00:59:46,200 --> 00:59:49,440
the flavours of your dish
were out of balance.
1104
00:59:49,440 --> 00:59:52,760
We were left a bit confused.
OK.
1105
00:59:52,760 --> 00:59:54,320
Daniel.
1106
00:59:55,640 --> 00:59:58,520
That kingfish was cured beautifully.
1107
00:59:58,520 --> 01:00:00,960
And the play between
the coconut emulsion
1108
01:00:00,960 --> 01:00:03,880
and the paperbark oil
was unbelievable, mate.
1109
01:00:03,880 --> 01:00:04,880
Well done.
1110
01:00:04,880 --> 01:00:06,960
Thank you. Thanks, guys.
Good on you, Dan.
1111
01:00:06,960 --> 01:00:08,000
Sarah.
1112
01:00:09,080 --> 01:00:11,880
The scampi were perfectly cooked.
1113
01:00:11,880 --> 01:00:15,440
The broth was clean and complex
1114
01:00:15,440 --> 01:00:19,040
and the salsa was
bright, fresh and acidic.
1115
01:00:19,040 --> 01:00:22,000
It was you at your very best.
1116
01:00:22,000 --> 01:00:23,720
Well done.
Thank you.
1117
01:00:23,720 --> 01:00:26,560
(APPLAUSE)
1118
01:00:29,840 --> 01:00:31,760
When it came to the mains,
1119
01:00:31,760 --> 01:00:35,040
unfortunately,
none of your dishes were flawless.
1120
01:00:36,280 --> 01:00:39,000
Billie, everything on the plate
was perfect...
1121
01:00:40,000 --> 01:00:43,000
..except the duck was overcooked.
1122
01:00:43,000 --> 01:00:45,040
Mm-hm. Yep.
1123
01:00:46,600 --> 01:00:51,280
Daniel, the fish itself,
mate, it was cooked beautifully.
1124
01:00:51,280 --> 01:00:53,480
But the skin, it was stretchy.
1125
01:00:54,560 --> 01:00:57,920
Sarah, the flavours in your dish,
1126
01:00:57,920 --> 01:01:00,320
they were rich and complex
1127
01:01:00,320 --> 01:01:03,320
but you were also late for service.
1128
01:01:07,000 --> 01:01:08,440
Now to desserts.
1129
01:01:09,880 --> 01:01:11,000
Billie.
1130
01:01:12,520 --> 01:01:17,000
Your lamington was perfect. We
wouldn't change a thing. Well done.
1131
01:01:17,000 --> 01:01:18,400
Thank you.
On you, Billie.
1132
01:01:25,200 --> 01:01:28,640
Sarah, your pears were undercooked.
1133
01:01:31,200 --> 01:01:32,840
Daniel...
1134
01:01:33,880 --> 01:01:35,360
..that dessert...
1135
01:01:37,680 --> 01:01:39,400
..was not your finest work.
1136
01:01:41,040 --> 01:01:43,440
And while the flavours were good,
1137
01:01:43,440 --> 01:01:46,880
the execution was well off the mark.
1138
01:01:51,520 --> 01:01:53,840
This...combined with the fact
1139
01:01:53,840 --> 01:01:55,760
that two of your dishes
were served late...
1140
01:01:57,360 --> 01:02:02,680
..is the reason why, I'm so sorry,
Daniel, you're going home.
1141
01:02:03,960 --> 01:02:05,960
(WOMEN SIGH)
1142
01:02:05,960 --> 01:02:09,240
It's all good. (CHUCKLES)
1143
01:02:09,240 --> 01:02:11,560
Oh, shit.
It's fine. It's fine.
1144
01:02:20,880 --> 01:02:23,160
JOCK: Ah, Daniel.
1145
01:02:23,160 --> 01:02:26,000
Mate, it's been an honour,
watching you grow.
1146
01:02:26,000 --> 01:02:30,240
Your progress throughout this
competition has been extraordinary.
1147
01:02:30,240 --> 01:02:32,640
We've loved having you
in the kitchen.
1148
01:02:32,640 --> 01:02:35,080
Have you enjoyed being here? Surely.
1149
01:02:35,080 --> 01:02:37,320
I've loved every minute of it.
1150
01:02:37,320 --> 01:02:39,080
I can't put it into words.
1151
01:02:39,080 --> 01:02:42,720
Like, I genuinely never expected
even to make it here,
1152
01:02:42,720 --> 01:02:44,480
let alone make it this far.
1153
01:02:44,480 --> 01:02:46,400
It's been so hard.
1154
01:02:46,400 --> 01:02:49,520
(LAUGHTER)
Seriously, so, so hard.
1155
01:02:49,520 --> 01:02:52,680
Like, the work and effort
I've put in, it's paid off tenfold.
1156
01:02:52,680 --> 01:02:57,280
And I honestly hold all of that
to everyone here and to you guys.
1157
01:02:58,280 --> 01:03:00,400
Yeah, I'm very proud of myself.
1158
01:03:01,760 --> 01:03:04,520
Well, Daniel, you're a credit
to not only yourself
1159
01:03:04,520 --> 01:03:05,720
but this competition.
1160
01:03:05,720 --> 01:03:08,160
But for now,
it's time to say goodbye, buddy.
1161
01:03:08,160 --> 01:03:10,920
This is the best bit.
ANDY: Oh, he's gonna bear hug me!
1162
01:03:10,920 --> 01:03:13,600
He's gonna bear hug me!
1163
01:03:13,600 --> 01:03:15,840
(LAUGHTER)
1164
01:03:15,840 --> 01:03:17,320
Well done, mate.
1165
01:03:18,560 --> 01:03:22,320
Oh. You did the Territory proud,
you know that. Keep cooking.
1166
01:03:24,800 --> 01:03:27,640
I made top three. Like...
1167
01:03:27,640 --> 01:03:29,720
How cool is that? I made top three.
1168
01:03:29,720 --> 01:03:31,960
Oh!
Well done, guys.
1169
01:03:33,120 --> 01:03:35,680
I've genuinely fallen in love
with food in a different way
1170
01:03:35,680 --> 01:03:38,160
since being here,
in a way that I never expected.
1171
01:03:40,360 --> 01:03:43,400
Proud of you, mate.
Thanks, mate. Thank you.
1172
01:03:43,400 --> 01:03:46,560
To me, that's an amazing prize
on its own and I'm so thankful.
1173
01:03:52,280 --> 01:03:54,200
ANDY: Billie and Sarah...
1174
01:03:55,200 --> 01:03:58,200
..you've been dreaming about it
since day one
1175
01:03:58,200 --> 01:04:00,280
and you have done it.
1176
01:04:02,920 --> 01:04:07,840
You two are into the MasterChef
grand finale for 2022!
1177
01:04:07,840 --> 01:04:10,440
(CHEERING AND APPLAUSE)
1178
01:04:14,880 --> 01:04:17,840
Thank you.
Thanks, Shannon.
1179
01:04:19,280 --> 01:04:21,200
(BOTH LAUGH)
Which way do we go?
1180
01:04:28,560 --> 01:04:31,840
ANNOUNCER: Tomorrow night
on MasterChef Australia,
1181
01:04:31,840 --> 01:04:35,800
it's all come down to this.
1182
01:04:35,800 --> 01:04:38,560
Will Sarah take the title?
1183
01:04:38,560 --> 01:04:43,560
SARAH: That dream of winning
MasterChef is finally within reach.
1184
01:04:43,560 --> 01:04:46,200
Or can Billie make history...
1185
01:04:47,360 --> 01:04:50,520
Is this the dish you wanted to
bring us in the finale?
1186
01:04:50,520 --> 01:04:53,400
..by winning
for a second time?
1187
01:04:54,760 --> 01:04:57,080
And...
Please welcome...
1188
01:04:57,080 --> 01:04:58,760
Oh, my God.
1189
01:04:58,760 --> 01:05:02,480
..one huge mega star.
1190
01:05:02,480 --> 01:05:05,320
..Heston Blumenthal!
1191
01:05:05,320 --> 01:05:07,480
(CHEERING
AND APPLAUSE)
1192
01:05:09,920 --> 01:05:12,920
Captions by Red Bee Media
88078
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.