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NARRATOR: Previously on
MasterChef Australia...
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00:00:06,680 --> 00:00:08,400
Surprise!
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00:00:08,400 --> 00:00:10,400
..a week of wonder...
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00:00:10,400 --> 00:00:12,000
Oh, my goodness!
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00:00:12,000 --> 00:00:14,720
..got the creative juices flowing.
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00:00:14,720 --> 00:00:17,920
CATH: It's our chance to actually
surprise the judges this time.
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00:00:17,920 --> 00:00:19,080
MELISSA: Amazing.
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00:00:19,080 --> 00:00:22,000
And...
It's Nelly Robinson!
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00:00:22,000 --> 00:00:25,920
..a Pressure Test
inspired by Peter Rabbit.
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00:00:25,920 --> 00:00:27,200
Oh, look at that!
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00:00:27,200 --> 00:00:30,760
..was the end of Ralph's
MasterChef story.
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00:00:30,760 --> 00:00:32,080
Thank you so much, guys.
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00:00:32,080 --> 00:00:33,080
Whoo!
Whoo!
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00:00:33,080 --> 00:00:35,600
Then a caffeinated cook...
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MALISSA: Today, with coffee,
it's all about balance.
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..gave them two shots at immunity.
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00:00:40,520 --> 00:00:42,560
THEO: Immunity is more important
than ever
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00:00:42,560 --> 00:00:44,280
because there's only
eight of us left.
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00:00:44,280 --> 00:00:47,480
And Malissa beat the chef
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00:00:47,480 --> 00:00:50,560
and won a fairytale ending.
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Congratulations, you win the pin!
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Tonight, our top 8
face an elimination.
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00:00:58,280 --> 00:01:00,240
ADI: The competition is getting
harder and harder.
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00:01:00,240 --> 00:01:02,480
The odds are just getting
narrower and narrower.
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00:01:02,480 --> 00:01:08,080
And it's an absolute feast
for the senses.
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00:01:11,880 --> 00:01:15,760
(SUSPENSEFUL MUSIC)
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RHIANNON: Oh, black-apron day.
CATH: I know.
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00:01:22,400 --> 00:01:24,800
BRENT: I always smile on...
RUE: It's like a nervous smile.
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(GIGGLES NERVOUSLY)
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Top 8, I just can't believe it.
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I'm feeling really lucky
that I'm still here.
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But it's also elimination day.
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RUE: Oh, my gosh.
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00:01:35,760 --> 00:01:37,400
CATH: We are all really good cooks,
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00:01:37,400 --> 00:01:40,800
but it just comes down to
what happens on the day.
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ANDY: Hey!
Ooh!
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Morning!
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Damn!
ANDY: Come on down!
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Wait till you see
what we've got in store for you.
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ADI: Behind the judges there's
this weird scientific lab set-up
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00:01:58,080 --> 00:02:00,880
of a lot of colourful Petri dishes.
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00:02:00,880 --> 00:02:02,720
I've looked at a couple of
Petri dishes
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00:02:02,720 --> 00:02:04,720
under the microscope in my time,
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00:02:04,720 --> 00:02:08,760
but I didn't expect to see them
in the MasterChef kitchen.
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00:02:08,760 --> 00:02:10,600
Morning, everyone. How you feeling?
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00:02:10,600 --> 00:02:11,880
CONTESTANTS: Morning.
Good.
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00:02:11,880 --> 00:02:12,880
Yeah?
MAN: Great.
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00:02:12,880 --> 00:02:14,160
Yeah?
Yeah.
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00:02:14,160 --> 00:02:19,440
This competition, it is a marathon,
not a sprint.
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00:02:19,440 --> 00:02:22,440
Just like in a marathon,
you need to keep a clear head,
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00:02:22,440 --> 00:02:23,440
pace yourself
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00:02:23,440 --> 00:02:26,720
and just keep putting
one foot in front of the other.
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00:02:26,720 --> 00:02:29,240
And before you know it,
you'll be crossing that finish line
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00:02:29,240 --> 00:02:32,720
and one of you will be lifting
that trophy.
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00:02:32,720 --> 00:02:34,560
You've just got to stay ahead
of the game.
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00:02:35,560 --> 00:02:36,840
RHIANNON: Yeah.
CATH: Mm.
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00:02:36,840 --> 00:02:38,240
Theo, how you feeling?
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00:02:38,240 --> 00:02:40,840
I'm feeling alright, but, um...
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00:02:40,840 --> 00:02:43,280
..just looking behind you now,
though, it looks...
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00:02:43,280 --> 00:02:47,880
I don't know what's going on. It
looks like a lab or something, yeah.
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00:02:47,880 --> 00:02:49,480
So I'm a bit nervous now.
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00:02:49,480 --> 00:02:53,400
I may have failed science
in high school a couple of times,
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so I could be in big trouble.
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(CHUCKLES) Not book-smart,
that's for sure.
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00:02:58,160 --> 00:03:02,520
OK, this is a taste test,
but not as you know it.
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(EXHALES)
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00:03:04,360 --> 00:03:05,960
It might look like these dishes
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are filled with all sorts of
weird and wonderful caviar,
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00:03:10,000 --> 00:03:14,920
but, actually, each dish contains
a specially flavoured pearl.
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CATH: A pearl.
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00:03:16,280 --> 00:03:17,560
Oh!
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These pearls have all been created
by distilling individual ingredients
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00:03:22,240 --> 00:03:24,360
down to their purest flavour.
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We've taken everything else away.
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No aromas, no textures.
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Interesting.
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In this taste test,
it is your job to identify
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the ingredient encapsulated
in the pearl
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by just flavour alone.
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It's so interesting.
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So one by one,
you're gonna step forward
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and taste one of
the flavoured pearls.
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We're gonna start with
simple flavours first,
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00:03:50,080 --> 00:03:52,560
the ones that are easy to identify,
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00:03:52,560 --> 00:03:56,520
but they're gradually gonna get
tougher and tougher as we go along.
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00:03:57,520 --> 00:04:00,600
If you guess that flavour correctly,
you'll stay in the game,
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00:04:00,600 --> 00:04:03,760
if you get it wrong,
you fall into round 2,
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00:04:03,760 --> 00:04:06,680
from where someone
will be eliminated.
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00:04:07,840 --> 00:04:12,240
The taste test will end after
four cooks have guessed incorrectly.
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00:04:12,240 --> 00:04:15,320
Got it?
Yeah.
91
00:04:15,320 --> 00:04:18,160
You got it?
CONTESTANTS: Yes!
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00:04:18,160 --> 00:04:19,520
Alright.
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00:04:19,520 --> 00:04:21,400
ADI: The competition
is getting harder and harder.
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00:04:21,400 --> 00:04:24,480
One slip-up on the day,
it's enough to send you home.
95
00:04:24,480 --> 00:04:26,160
I don't even want to take the chance.
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00:04:26,160 --> 00:04:28,680
I just want to be safe in round 1.
97
00:04:28,680 --> 00:04:34,280
Who's gonna go first? Well, I reckon
the way you walked in will do.
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00:04:34,280 --> 00:04:36,520
Which means, Theo,
you're up first, mate.
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00:04:36,520 --> 00:04:38,360
Let's go.
Go, Theo!
100
00:04:39,680 --> 00:04:40,960
All ready, mate?
101
00:04:42,680 --> 00:04:45,400
THEO: I think I've been preparing
my whole life for this challenge
102
00:04:45,400 --> 00:04:47,360
because I've eaten
a helluva lot of food.
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00:04:48,360 --> 00:04:51,120
Remember, we're going from
easiest to hardest
104
00:04:51,120 --> 00:04:53,440
and we're starting right here, OK?
105
00:04:53,440 --> 00:04:56,720
I like to think I have a good palate.
I know flavours.
106
00:04:56,720 --> 00:05:00,080
I am pretty good at picking up
on particular ingredients.
107
00:05:00,080 --> 00:05:02,960
But when it's under pressure
like this,
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00:05:02,960 --> 00:05:06,200
it's so hard to just focus
on what's in front of you.
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00:05:12,440 --> 00:05:14,520
You can eat as much of that
as you like.
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00:05:14,520 --> 00:05:16,240
(CONTESTANTS LAUGH)
111
00:05:16,240 --> 00:05:17,280
Get into it.
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00:05:17,280 --> 00:05:21,480
I know what this is, but my mind
is playing tricks on me.
113
00:05:21,480 --> 00:05:23,200
What are you tasting?
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00:05:23,200 --> 00:05:24,280
A lot of bitterness.
115
00:05:24,280 --> 00:05:26,960
Which means...
Coffee.
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00:05:26,960 --> 00:05:28,880
Coffee.
117
00:05:30,400 --> 00:05:31,480
Correct.
118
00:05:31,480 --> 00:05:33,760
Ah!
119
00:05:33,760 --> 00:05:35,240
Whoo-hoo!
120
00:05:37,080 --> 00:05:39,000
Rue, come on up.
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00:05:39,000 --> 00:05:40,680
MALISSA: Go, Rue!
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00:05:42,120 --> 00:05:44,880
My track history with taste tests
123
00:05:44,880 --> 00:05:47,840
has been absolutely horrible,
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00:05:47,840 --> 00:05:50,120
so this is going to be hard.
125
00:05:50,120 --> 00:05:54,520
Rue, historically, you've been
quite nervous about taste tests.
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00:05:54,520 --> 00:05:56,200
How are you feeling about this one?
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00:05:56,200 --> 00:05:58,720
Nervous. (LAUGHS)
Nervous?
128
00:05:58,720 --> 00:06:00,160
What are you tasting?
129
00:06:00,160 --> 00:06:01,760
Oh, my gosh.
130
00:06:01,760 --> 00:06:06,040
The first taste I get
is like a hint of coconut,
131
00:06:06,040 --> 00:06:08,560
but I can barely taste anything.
132
00:06:08,560 --> 00:06:10,920
I'm doubting myself a little bit.
133
00:06:10,920 --> 00:06:12,920
Oh, honey, come on.
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00:06:12,920 --> 00:06:14,800
Remember, your gut instinct
is usually right.
135
00:06:15,800 --> 00:06:17,760
I'm going to go with coconut.
136
00:06:20,360 --> 00:06:21,480
You are correct.
137
00:06:21,480 --> 00:06:23,600
(CONTESTANTS CHEER)
138
00:06:23,600 --> 00:06:25,800
I'm still in the game - look!
139
00:06:25,800 --> 00:06:27,920
Oh. It plays with your mind.
140
00:06:27,920 --> 00:06:29,800
Oh, my gosh. Wow.
141
00:06:29,800 --> 00:06:31,320
I was so unsure.
142
00:06:31,320 --> 00:06:32,480
Rhiannon, let's go.
Go, Rhi!
143
00:06:32,480 --> 00:06:34,480
(APPLAUSE)
144
00:06:36,960 --> 00:06:40,640
This taste test
is so deceivingly hard.
145
00:06:40,640 --> 00:06:42,680
They've taken away
all your other senses,
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00:06:42,680 --> 00:06:46,440
so you can't see it,
you can't feel the texture,
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00:06:46,440 --> 00:06:47,960
you don't really know what it is.
148
00:06:47,960 --> 00:06:50,240
It's, basically,
you're going in blind.
149
00:06:50,240 --> 00:06:52,640
Mint.
Straight up?
150
00:06:52,640 --> 00:06:53,640
Straight up.
151
00:06:53,640 --> 00:06:55,560
Easy as that. It was mint.
Oh!
152
00:06:56,720 --> 00:06:59,280
That just makes it so much harder.
Mm.
153
00:06:59,280 --> 00:07:01,240
You're gonna start
second-guessing yourself.
154
00:07:01,240 --> 00:07:02,360
Vanilla.
155
00:07:02,360 --> 00:07:04,120
Boom.
(LAUGHTER)
156
00:07:04,120 --> 00:07:07,080
The simplest thing can turn out
to be so difficult.
157
00:07:07,080 --> 00:07:08,840
Vanilla.
Vanilla.
158
00:07:08,840 --> 00:07:11,200
So far, everyone has been safe.
159
00:07:11,200 --> 00:07:14,120
I just hope it's something
that I immediately know.
160
00:07:14,120 --> 00:07:16,320
Thank you.
161
00:07:17,320 --> 00:07:20,000
There's no smell,
but it's bright green.
162
00:07:22,640 --> 00:07:26,200
It's a very earthy, robust herb,
163
00:07:26,200 --> 00:07:29,800
something I would use in a roast.
164
00:07:29,800 --> 00:07:33,160
I'm thinking it's thyme,
but it could also be rosemary.
165
00:07:37,280 --> 00:07:40,560
I can identify them both separately
if I'm looking at them,
166
00:07:40,560 --> 00:07:44,680
but now that I'm just eating
this pearl gel in my mouth,
167
00:07:44,680 --> 00:07:46,520
I'm like, "God, which one is it?"
168
00:07:48,200 --> 00:07:52,040
I just need to pick one, and pick the
one that I'm slightly more sure of.
169
00:07:53,040 --> 00:07:55,720
Thyme.
170
00:08:00,760 --> 00:08:02,600
Unfortunately, thyme is incorrect.
171
00:08:02,600 --> 00:08:03,720
OK.
172
00:08:03,720 --> 00:08:05,440
It is rosemary.
Rosemary.
173
00:08:05,440 --> 00:08:07,320
God, I second-guessed myself.
It's OK.
174
00:08:07,320 --> 00:08:08,840
I'm so sorry, Adi.
No, it's alright.
175
00:08:08,840 --> 00:08:10,720
That means that you're in round 2.
All good.
176
00:08:10,720 --> 00:08:11,800
Please step to the side.
177
00:08:11,800 --> 00:08:14,280
MALISSA: Good job, Adi.
178
00:08:14,280 --> 00:08:16,600
I did not want to be in round 2,
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00:08:16,600 --> 00:08:19,000
and now I'm the first person
in round 2.
180
00:08:19,000 --> 00:08:21,520
This is just not what I wanted
in the slightest.
181
00:08:22,680 --> 00:08:25,320
Sometimes it is the flavours
that you know
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00:08:25,320 --> 00:08:27,120
inside out and back to front,
183
00:08:27,120 --> 00:08:30,320
they are the most difficult
to recognise
184
00:08:30,320 --> 00:08:33,280
when you don't have a visual cue
of what it is
185
00:08:33,280 --> 00:08:35,320
and you don't have the texture
of what it is.
186
00:08:35,320 --> 00:08:37,120
Be careful before you give
your answer.
187
00:08:37,120 --> 00:08:38,640
Yeah, yep.
188
00:08:38,640 --> 00:08:40,160
OK, good idea.
189
00:08:40,160 --> 00:08:42,000
Brent, let's dance.
190
00:08:43,200 --> 00:08:47,080
With, you know, someone gone
in the first lap around the group,
191
00:08:47,080 --> 00:08:50,040
I'm thinking, like,
this might be really hard.
192
00:08:50,040 --> 00:08:53,160
Go your hardest.
Like, "Oh, God, am I next?"
193
00:08:59,240 --> 00:09:01,280
It seems so familiar.
194
00:09:01,280 --> 00:09:03,880
I can't put my finger on it.
195
00:09:03,880 --> 00:09:05,760
It's sweet.
196
00:09:05,760 --> 00:09:08,760
And all of a sudden
197
00:09:08,760 --> 00:09:11,480
I'm just thinking of
a bowl of porridge.
198
00:09:11,480 --> 00:09:13,040
Honey?
199
00:09:13,040 --> 00:09:14,440
Going with honey.
Yeah.
200
00:09:14,440 --> 00:09:17,240
(TENSE MUSIC)
201
00:09:17,240 --> 00:09:19,400
Nailed it. Honey.
202
00:09:19,400 --> 00:09:22,480
(EXCLAMATIONS AND APPLAUSE)
203
00:09:24,280 --> 00:09:27,400
JOCK: Alright, Declan's your name,
but are pearls your game?
204
00:09:27,400 --> 00:09:28,880
That's what I want to know.
205
00:09:28,880 --> 00:09:32,600
There's about 40 caviar balls
in front of you.
206
00:09:32,600 --> 00:09:33,800
They're all the same size.
207
00:09:33,800 --> 00:09:35,080
Thank you, sir.
208
00:09:35,080 --> 00:09:38,360
And it's so hard when, texturally,
209
00:09:38,360 --> 00:09:41,480
you can't taste it
in its, like, normal form,
210
00:09:41,480 --> 00:09:43,240
and there's no smell.
211
00:09:43,240 --> 00:09:44,880
I'm just gonna give it my best shot.
212
00:09:48,720 --> 00:09:52,320
Love you closing your eyes.
It's like you're having a dream.
213
00:09:52,320 --> 00:09:53,320
Um...
214
00:09:54,720 --> 00:09:57,440
It's a very subtle flavour.
215
00:09:57,440 --> 00:10:00,160
It's, like, quite fresh, like aloe.
216
00:10:00,160 --> 00:10:03,160
It's not aloe, but, um...
217
00:10:03,160 --> 00:10:06,320
The taste is on
the tip of my tongue,
218
00:10:06,320 --> 00:10:08,360
but I don't have a clue what it is.
219
00:10:08,360 --> 00:10:09,880
Bloody hell.
220
00:10:10,920 --> 00:10:13,080
I'm gonna have to just go with
the colour
221
00:10:13,080 --> 00:10:15,000
that I know is a bit of a clue,
222
00:10:15,000 --> 00:10:18,160
and I'm thinking
maybe it's some herbs.
223
00:10:20,440 --> 00:10:23,560
No, I'm just gonna
have to go coriander.
224
00:10:24,840 --> 00:10:26,200
That's my answer.
225
00:10:28,240 --> 00:10:29,280
Declan...
226
00:10:30,840 --> 00:10:32,320
..coriander is incorrect.
227
00:10:33,720 --> 00:10:35,040
You are in round 2.
228
00:10:35,040 --> 00:10:37,760
It is in fact -
you're gonna kick yourself...
229
00:10:39,440 --> 00:10:40,440
..cucumber.
230
00:10:40,440 --> 00:10:41,880
Oh, bummer!
231
00:10:41,880 --> 00:10:44,640
As soon as the judges told me
it was cucumber,
232
00:10:44,640 --> 00:10:46,080
I bloody knew it.
233
00:10:46,080 --> 00:10:47,520
Cucumber!
234
00:10:47,520 --> 00:10:50,160
Yeah. (LAUGHS)
235
00:10:51,160 --> 00:10:54,040
OK, we've been through one round,
236
00:10:54,040 --> 00:10:59,480
and already we have
two in round 2, Adi and Declan.
237
00:10:59,480 --> 00:11:01,240
Damn!
238
00:11:01,240 --> 00:11:03,040
We're looking for two more.
239
00:11:03,040 --> 00:11:05,360
Alright, now it's time for round 2.
240
00:11:05,360 --> 00:11:06,360
Theo, you're up.
241
00:11:10,280 --> 00:11:12,760
Ooh!
Oh, that face isn't good.
242
00:11:14,280 --> 00:11:16,680
Lychee.
You are correct!
243
00:11:16,680 --> 00:11:18,680
MALISSA: Well done, Theo!
244
00:11:18,680 --> 00:11:19,960
Ready, Rue?
245
00:11:19,960 --> 00:11:21,080
MALISSA: Come on, Rue!
246
00:11:23,320 --> 00:11:24,520
Ginger?
247
00:11:24,520 --> 00:11:25,680
Correct!
248
00:11:25,680 --> 00:11:28,120
Oh! (SPEAKS INDISTINCTLY)
249
00:11:28,120 --> 00:11:30,160
Rhiannon.
MALISSA: Whoo! Come on, Rhiannon!
250
00:11:33,720 --> 00:11:35,280
Onion.
251
00:11:35,280 --> 00:11:37,680
Boom! Onion.
Oh, yes!
252
00:11:37,680 --> 00:11:38,880
Oh, my gosh!
253
00:11:38,880 --> 00:11:40,320
You are good, girl!
254
00:11:40,320 --> 00:11:41,960
You are good.
255
00:11:41,960 --> 00:11:44,360
My breath stinks.
(BOTH LAUGH)
256
00:11:44,360 --> 00:11:45,800
It's very concentrated.
Oh, my God!
257
00:11:45,800 --> 00:11:47,440
(JUDGES LAUGH)
258
00:11:47,440 --> 00:11:49,440
Oh, my goodness.
(LAUGHS)
259
00:11:49,440 --> 00:11:50,760
Oh, onion breath!
260
00:11:50,760 --> 00:11:53,040
Just got that.
I told you.
261
00:11:53,040 --> 00:11:55,400
I'm just waiting now -
is there a garlic one? Imagine that.
262
00:11:55,400 --> 00:11:57,480
No-one wonder you guys
are so quick. It stank!
263
00:11:57,480 --> 00:11:59,600
(RUE AND RHIANNON LAUGH)
264
00:11:59,600 --> 00:12:00,960
OK, Cath.
265
00:12:00,960 --> 00:12:03,120
(LAUGHTER)
I told you.
266
00:12:03,120 --> 00:12:05,040
Get as far away from Rhiannon
as possible.
267
00:12:05,040 --> 00:12:06,680
She's trying to put you off.
268
00:12:06,680 --> 00:12:07,680
Alright.
269
00:12:07,680 --> 00:12:09,480
CATH: Thank you.
There you are.
270
00:12:11,080 --> 00:12:13,760
Oh. Mm.
271
00:12:13,760 --> 00:12:15,000
Oh, beetroot.
272
00:12:16,520 --> 00:12:17,800
You're right!
Oh!
273
00:12:17,800 --> 00:12:18,840
JOCK: There it is. See?
274
00:12:20,280 --> 00:12:22,000
So, Brent, we meet again.
275
00:12:22,000 --> 00:12:23,840
CATH: Come on, Brent.
276
00:12:25,200 --> 00:12:26,520
Mm.
277
00:12:28,200 --> 00:12:29,680
Watermelon?
278
00:12:29,680 --> 00:12:31,240
Correct.
279
00:12:32,560 --> 00:12:34,360
It's like nothing,
and then all of a sudden
280
00:12:34,360 --> 00:12:35,760
something just goes, "There it is."
281
00:12:36,880 --> 00:12:38,280
It's weird, isn't it?
282
00:12:39,320 --> 00:12:41,760
JOCK: Stepping up a gear.
283
00:12:41,760 --> 00:12:43,760
Alright, here we go, round 3.
284
00:12:45,000 --> 00:12:47,880
Now we're onto the hardest level.
285
00:12:47,880 --> 00:12:50,640
OK, next up, Theo.
286
00:12:50,640 --> 00:12:52,560
Come on, Theo.
287
00:12:52,560 --> 00:12:55,840
Two wrong guesses,
looking for two more,
288
00:12:55,840 --> 00:12:57,680
and now it's my third guess.
289
00:12:57,680 --> 00:12:58,880
I'd better not get this wrong.
290
00:13:01,560 --> 00:13:04,800
It's such a strong, strong flavour
291
00:13:04,800 --> 00:13:06,440
that straightaway it hits me...
292
00:13:06,440 --> 00:13:08,680
Oh, Jesus.
293
00:13:08,680 --> 00:13:10,560
(SNORTS)
294
00:13:10,560 --> 00:13:12,320
(CLEARS THROAT) It's chilli.
295
00:13:12,320 --> 00:13:15,360
You're correct. (LAUGHS) It's chilli.
296
00:13:17,360 --> 00:13:20,320
Ha. Righto. (COUGHS)
297
00:13:20,320 --> 00:13:23,840
I am on fire,
literally and physically.
298
00:13:23,840 --> 00:13:24,880
Whew.
299
00:13:24,880 --> 00:13:26,480
I've got 'em all right. Come on!
300
00:13:26,480 --> 00:13:27,920
MELISSA: Rue.
301
00:13:27,920 --> 00:13:29,360
MALISSA: Come on, Rue!
302
00:13:30,480 --> 00:13:32,520
Theo goes before me,
303
00:13:32,520 --> 00:13:34,920
and he's gotten it, he's safe.
304
00:13:34,920 --> 00:13:39,520
I'm hoping this is a lucky tasting,
and I'll be safe too.
305
00:13:39,520 --> 00:13:41,360
Be calm.
Yeah.
306
00:13:41,360 --> 00:13:42,640
Be critical.
307
00:13:46,600 --> 00:13:49,960
RUE: Straightaway I can recognise
the taste.
308
00:13:49,960 --> 00:13:52,560
Oh, my goodness. (COUGHS)
309
00:13:52,560 --> 00:13:55,960
I can tell that there's
a spice there. It lingers.
310
00:13:58,040 --> 00:13:59,840
(LAUGHS)
311
00:14:01,240 --> 00:14:03,200
I actually know
what this tastes like,
312
00:14:03,200 --> 00:14:05,160
but I don't know what it's called!
313
00:14:05,160 --> 00:14:06,600
Wait! Wait!
314
00:14:06,600 --> 00:14:08,440
It's just escaping my mind.
315
00:14:08,440 --> 00:14:11,160
OK, work through it.
316
00:14:11,160 --> 00:14:15,080
Where would you eat it?
What would you eat it with?
317
00:14:15,080 --> 00:14:17,720
I've actually eaten
this stuff before,
318
00:14:17,720 --> 00:14:19,840
but what the heck is it?
319
00:14:19,840 --> 00:14:22,400
That's actually driving me nuts.
320
00:14:22,400 --> 00:14:26,320
I'm thinking so hard.
Nothing's coming to my mind.
321
00:14:26,320 --> 00:14:28,280
Oh, I'm unsure, but...
322
00:14:30,800 --> 00:14:32,120
..I'm going to say...
323
00:14:36,720 --> 00:14:38,960
I'm really unsure.
324
00:14:38,960 --> 00:14:40,280
Your answer is...
325
00:14:42,600 --> 00:14:43,840
Jalapeno.
326
00:14:46,920 --> 00:14:49,080
It's wrong.
327
00:14:49,080 --> 00:14:51,960
The correct answer is wasabi.
328
00:14:51,960 --> 00:14:53,560
Oh!
329
00:14:53,560 --> 00:14:55,640
I'm kicking myself.
330
00:14:55,640 --> 00:14:57,400
I'm so sorry, Rue.
331
00:14:57,400 --> 00:14:59,040
That means you're in round 2.
332
00:14:59,040 --> 00:15:01,000
Oh, my goodness.
So hard.
333
00:15:01,000 --> 00:15:02,400
Oh!
JOCK: That's how easy...
334
00:15:02,400 --> 00:15:03,400
Come on, Rhi.
335
00:15:03,400 --> 00:15:04,920
Oh!
Come on!
336
00:15:04,920 --> 00:15:08,560
So, the timing isn't lucky.
337
00:15:08,560 --> 00:15:11,080
Wow.
I'll give you that.
338
00:15:11,080 --> 00:15:12,280
You've done well.
It's alright.
339
00:15:12,280 --> 00:15:13,800
Oh! OK.
340
00:15:13,800 --> 00:15:18,680
With Rue, Adi and Declan in round 2,
we're looking for one more cook.
341
00:15:18,680 --> 00:15:20,840
You ready, Rhiannon?
Let's go, Rhi-Rhi.
342
00:15:20,840 --> 00:15:22,800
All I can taste is onion.
343
00:15:29,520 --> 00:15:31,640
Even though I had all this onion
in my palate,
344
00:15:31,640 --> 00:15:35,560
they're so concentrated in flavour,
these pearls, it was instant.
345
00:15:36,640 --> 00:15:37,720
Cinnamon.
346
00:15:37,720 --> 00:15:38,800
Straight up.
347
00:15:38,800 --> 00:15:39,960
That's just what I taste.
348
00:15:39,960 --> 00:15:41,880
Well, you nailed it, so well done.
349
00:15:41,880 --> 00:15:44,040
Whoo!
Thank you very much.
350
00:15:44,040 --> 00:15:46,520
You're a master at this.
It's amazing.
351
00:15:46,520 --> 00:15:47,840
Quick and decisive.
352
00:15:48,840 --> 00:15:50,520
Alright, Cath.
353
00:15:50,520 --> 00:15:52,040
Go, Cath.
Let's go, Cath.
354
00:15:52,040 --> 00:15:53,160
Go, Cath!
355
00:15:53,160 --> 00:15:54,560
CATH: Thank you.
356
00:15:54,560 --> 00:15:57,360
So there's, yeah, one spot left
357
00:15:57,360 --> 00:15:59,600
to go into round 2.
358
00:15:59,600 --> 00:16:01,400
I don't want to be that person.
359
00:16:03,080 --> 00:16:04,840
I'm actually feeling really nervous.
360
00:16:08,200 --> 00:16:09,720
This is an odd taste.
361
00:16:09,720 --> 00:16:12,280
(TENSE MUSIC)
362
00:16:13,480 --> 00:16:16,720
I get this sweet, earthy flavour.
363
00:16:16,720 --> 00:16:19,400
It's really familiar,
but I'm not sure.
364
00:16:20,880 --> 00:16:23,120
Some critical thinking
going on there.
365
00:16:23,120 --> 00:16:25,480
That's good.
It's really playing with my brain.
366
00:16:25,480 --> 00:16:26,600
Mm.
367
00:16:26,600 --> 00:16:28,720
(TENSE MUSIC)
368
00:16:32,960 --> 00:16:40,200
(TENSE MUSIC)
369
00:16:40,200 --> 00:16:41,720
I don't want to be that person.
370
00:16:45,560 --> 00:16:47,360
I'm actually feeling really nervous.
371
00:16:50,240 --> 00:16:52,160
(TENSE MUSIC CONTINUES)
372
00:16:53,440 --> 00:16:54,880
Some critical thinking
going on there.
373
00:16:54,880 --> 00:16:57,360
That's good.
It's really playing with my brain.
374
00:16:57,360 --> 00:16:58,360
Mm.
375
00:16:58,360 --> 00:16:59,720
"This is an odd taste."
376
00:17:05,440 --> 00:17:06,640
And then, "Ha!"
377
00:17:06,640 --> 00:17:08,480
Carrot.
378
00:17:11,560 --> 00:17:13,080
Of course it's carrot.
379
00:17:15,640 --> 00:17:17,400
Oh, thank goodness, hey?
380
00:17:17,400 --> 00:17:18,680
Good on you, Cath.
381
00:17:18,680 --> 00:17:20,200
Oh, it's amazing.
382
00:17:20,200 --> 00:17:21,440
Breathe.
383
00:17:23,480 --> 00:17:25,520
Brent, you're up.
384
00:17:26,520 --> 00:17:27,880
Go, Brent!
385
00:17:27,880 --> 00:17:31,160
The flavours of these pearls,
they're getting more difficult.
386
00:17:31,160 --> 00:17:33,600
It's a pretty one, isn't it?
It is.
387
00:17:35,840 --> 00:17:38,720
Subtle, that's all I'm tasting.
Subtle.
388
00:17:40,560 --> 00:17:41,880
JOCK: Don't overthink it.
389
00:17:41,880 --> 00:17:43,640
Yeah.
Yeah, I'm...
390
00:17:44,680 --> 00:17:45,680
I'm trying to think it.
391
00:17:45,680 --> 00:17:47,520
I'm getting a flavour that...
392
00:17:47,520 --> 00:17:50,120
..I can taste it
in all these different dishes,
393
00:17:50,120 --> 00:17:52,640
but I just cannot pick what it is.
394
00:17:53,680 --> 00:17:55,960
(WHISPERS) Drives you crazy.
395
00:17:57,200 --> 00:17:58,600
Work it through.
396
00:17:59,840 --> 00:18:03,200
Oh!
397
00:18:03,200 --> 00:18:05,160
You nearly have none left.
Yeah, I know.
398
00:18:05,160 --> 00:18:08,200
I've got one more spoon left
of these pearls,
399
00:18:08,200 --> 00:18:11,160
and my mind is absolutely blank.
400
00:18:11,160 --> 00:18:13,800
I'm just really confused.
401
00:18:16,040 --> 00:18:17,600
Answer time, dude. Let's go.
402
00:18:19,200 --> 00:18:21,400
You have no more pearls to consume.
403
00:18:22,440 --> 00:18:25,120
Brent, I need an answer.
I'm sorry, mate.
404
00:18:27,600 --> 00:18:30,080
(TENSE MUSIC)
405
00:18:38,720 --> 00:18:40,720
I was going to go turmeric.
406
00:18:41,960 --> 00:18:43,920
Turmeric is your answer?
Yeah.
407
00:18:47,400 --> 00:18:49,760
Turmeric...
408
00:18:53,000 --> 00:18:54,000
..is incorrect.
409
00:18:54,000 --> 00:18:55,240
Yeah.
410
00:18:55,240 --> 00:18:58,280
So sorry, Brent. You're in round 2.
411
00:18:58,280 --> 00:19:01,760
The correct answer was saffron.
412
00:19:01,760 --> 00:19:03,480
Oh!
Saffron!
413
00:19:03,480 --> 00:19:05,920
Yeah, not turmeric. Saffron.
414
00:19:05,920 --> 00:19:08,520
Oh! Oh, man, like, I'm gutted.
415
00:19:08,520 --> 00:19:11,760
I really would have loved
to be safe,
416
00:19:11,760 --> 00:19:13,640
keep this thing safe
for another week.
417
00:19:15,040 --> 00:19:18,040
Theo, Rhiannon and Cath,
congratulations, you are safe.
418
00:19:18,040 --> 00:19:19,840
Oh! Oh!
Whew.
419
00:19:19,840 --> 00:19:22,360
You may head up onto the gantry.
420
00:19:22,360 --> 00:19:24,200
But you know what?
You've got to do this.
421
00:19:24,200 --> 00:19:25,640
You've got to go into
the eliminations.
422
00:19:25,640 --> 00:19:28,320
I haven't been in a second-round
elimination this season yet.
423
00:19:28,320 --> 00:19:31,520
I've got the safety of the pin,
so let's do it.
424
00:19:31,520 --> 00:19:33,720
That was hard. It was really hard.
425
00:19:36,760 --> 00:19:39,840
Declan, Brent, Adi and Rue,
426
00:19:39,840 --> 00:19:42,840
today is all about stripping things
back to their purest form.
427
00:19:44,240 --> 00:19:46,120
In round 1 you tasted ingredients
428
00:19:46,120 --> 00:19:49,720
that had been stripped back
to their purest flavours,
429
00:19:49,720 --> 00:19:53,720
and in this round we would like your
dish to be inspired by something...
430
00:19:53,720 --> 00:19:56,000
..very simple and pure.
431
00:19:57,960 --> 00:19:59,520
And that is...
432
00:19:59,520 --> 00:20:00,800
..colour.
433
00:20:00,800 --> 00:20:02,480
CONTESTANTS: Oh.
434
00:20:05,880 --> 00:20:08,680
CONTESTANTS: Oh!
(BRENT LAUGHS)
435
00:20:08,680 --> 00:20:10,800
Yeah! Look at that!
Look at that!
436
00:20:13,480 --> 00:20:15,000
It's a rainbow.
437
00:20:16,840 --> 00:20:18,640
This is like being back in the club,
438
00:20:18,640 --> 00:20:20,920
all these lights flashing.
439
00:20:20,920 --> 00:20:23,520
(LAUGHS) It's beautiful. I love it.
440
00:20:27,680 --> 00:20:32,240
In a moment, these light boxes will
cycle through a series of colours.
441
00:20:33,640 --> 00:20:37,560
Whichever colour the box
in front of you stops on
442
00:20:37,560 --> 00:20:41,240
is the colour that your dish
will need to highlight.
443
00:20:41,240 --> 00:20:43,000
OK. Ooh.
444
00:20:43,000 --> 00:20:44,880
Whatever you end up with,
445
00:20:44,880 --> 00:20:48,640
that colour needs to be
front and centre of your dish.
446
00:20:48,640 --> 00:20:50,440
Wow, that's awesome.
447
00:20:50,440 --> 00:20:52,080
ADI: This is a really
interesting challenge,
448
00:20:52,080 --> 00:20:54,360
'cause often when you're cooking,
if anything, I'm trying to introduce
449
00:20:54,360 --> 00:20:56,720
lots of different types of colour
into my food.
450
00:20:56,720 --> 00:20:58,720
I'm just trying to think of
something I can make
451
00:20:58,720 --> 00:20:59,840
that's really monochromatic.
452
00:20:59,840 --> 00:21:02,760
Like, I could do a pumpkin curry,
which is all orange,
453
00:21:02,760 --> 00:21:05,320
or I could do a dessert
that's all orange.
454
00:21:05,320 --> 00:21:06,800
OK.
455
00:21:08,240 --> 00:21:09,640
Declan, what are you hoping for?
456
00:21:09,640 --> 00:21:11,800
Um, green.
457
00:21:11,800 --> 00:21:14,040
Yeah, like, match my eye colour.
458
00:21:14,040 --> 00:21:16,080
CATH: Oh, how nice!
459
00:21:17,920 --> 00:21:19,760
Declan, your colour is...
460
00:21:25,840 --> 00:21:26,840
..red!
461
00:21:26,840 --> 00:21:28,200
THEO: Oh! Red's good.
462
00:21:28,200 --> 00:21:29,600
ADI: Red's good. Red's good.
463
00:21:29,600 --> 00:21:32,280
Brent, your dish colour is...
464
00:21:36,840 --> 00:21:38,080
Yellow.
465
00:21:39,080 --> 00:21:40,600
That's alright.
466
00:21:40,600 --> 00:21:41,720
Like saffron.
467
00:21:43,000 --> 00:21:44,000
Like turmeric.
468
00:21:44,000 --> 00:21:45,520
Too soon?
(LAUGHTER)
469
00:21:45,520 --> 00:21:47,160
It's all good.
470
00:21:47,160 --> 00:21:50,280
Adi, your colour...
471
00:21:53,000 --> 00:21:54,240
..is green.
472
00:21:54,240 --> 00:21:56,000
OK.
Oh, nice!
473
00:21:56,000 --> 00:21:57,280
OK.
474
00:21:59,480 --> 00:22:00,480
And Rue...
475
00:22:03,880 --> 00:22:06,480
..your colour is orange.
476
00:22:06,480 --> 00:22:08,680
OK, yeah.
477
00:22:09,680 --> 00:22:12,040
For this round,
you'll have 75 minutes
478
00:22:12,040 --> 00:22:13,440
to cook us anything you want.
479
00:22:14,440 --> 00:22:18,280
We want your dish to be inspired
by your colour.
480
00:22:18,280 --> 00:22:20,160
But it also has to be delicious,
right?
481
00:22:20,160 --> 00:22:21,320
OK.
482
00:22:21,320 --> 00:22:23,280
Because you know how it goes -
483
00:22:23,280 --> 00:22:25,320
the least impressive dish
at the end of this round
484
00:22:25,320 --> 00:22:26,320
will send its maker home.
485
00:22:29,360 --> 00:22:30,560
So, you four, good luck.
486
00:22:32,320 --> 00:22:34,120
75 minutes starts now.
487
00:22:34,120 --> 00:22:36,840
Go, guys! Go! Good luck!
Go!
488
00:22:39,160 --> 00:22:42,920
RUE: Today I got the colour orange,
and I can cook whatever we like,
489
00:22:42,920 --> 00:22:46,040
so I'm thinking I need to play a bit
to my strengths,
490
00:22:46,040 --> 00:22:47,520
which is dessert.
491
00:22:47,520 --> 00:22:49,400
Oh.
492
00:22:49,400 --> 00:22:51,360
Mm! Interesting.
493
00:22:51,360 --> 00:22:54,560
But I am cooking against Brent,
Adi...
494
00:22:54,560 --> 00:22:55,720
Whoops!
..and Declan.
495
00:22:57,480 --> 00:22:59,360
Look, they're all really good cooks.
496
00:22:59,360 --> 00:23:00,440
Where's the corn?
497
00:23:00,440 --> 00:23:03,640
And Brent has a pin.
498
00:23:03,640 --> 00:23:05,880
That scares me,
I'm not going to lie.
499
00:23:06,880 --> 00:23:09,000
Looking through
all the fresh produce,
500
00:23:09,000 --> 00:23:11,480
obviously there's oranges, you know?
501
00:23:11,480 --> 00:23:16,280
But I feel like
if I went with oranges,
502
00:23:16,280 --> 00:23:17,920
then the things that I'm going to do
503
00:23:17,920 --> 00:23:20,120
is the things that I already do
all the time.
504
00:23:20,120 --> 00:23:22,600
Prosciutto, um...
505
00:23:22,600 --> 00:23:25,360
RUE: It's that thinking of
what I can do with flavours,
506
00:23:25,360 --> 00:23:28,120
and I want to do something
unexpected.
507
00:23:29,320 --> 00:23:32,720
But I'm wondering if today's
the right day to take a risk.
508
00:23:33,720 --> 00:23:36,960
If I make the wrong decision,
509
00:23:36,960 --> 00:23:38,080
I could be going home.
510
00:23:38,080 --> 00:23:39,320
OK.
511
00:23:52,000 --> 00:23:55,040
RUE: Today I got the colour orange,
and I want to make a dessert.
512
00:23:56,040 --> 00:23:58,800
Thinking of what I can do
with flavours,
513
00:23:58,800 --> 00:24:01,280
orange is in carrots,
way predictable.
514
00:24:02,600 --> 00:24:04,000
I want to do something unexpected.
515
00:24:04,000 --> 00:24:05,800
OK.
516
00:24:05,800 --> 00:24:07,520
And then I see some apricots.
517
00:24:07,520 --> 00:24:08,640
That's it.
518
00:24:08,640 --> 00:24:10,200
They look orange to me.
519
00:24:10,200 --> 00:24:11,520
(CLATTER)
Ooh.
520
00:24:11,520 --> 00:24:15,040
I have not really worked
with apricots.
521
00:24:15,040 --> 00:24:17,640
CATH: Come on, love, come on!
522
00:24:17,640 --> 00:24:20,600
But I just want to showcase
different flavours,
523
00:24:20,600 --> 00:24:22,120
different things that go together
524
00:24:22,120 --> 00:24:24,040
that I've been learning
whilst I'm here.
525
00:24:24,040 --> 00:24:25,760
Keep going, Rue-Rue.
526
00:24:25,760 --> 00:24:26,920
I'm nervous, but I'm thinking,
527
00:24:26,920 --> 00:24:29,520
"OK, I have to really
back myself up today."
528
00:24:29,520 --> 00:24:31,800
I'm hoping that the risk
that I take will pay off.
529
00:24:33,160 --> 00:24:35,800
Mel goes with his bench.
Look at her with the yellow on.
530
00:24:35,800 --> 00:24:38,320
You're matching Brent today, Mel.
531
00:24:38,320 --> 00:24:41,600
MELISSA: I know, right?
Yeah!
532
00:24:41,600 --> 00:24:45,520
So, you know, bit of bloody
serendipity, as they say.
533
00:24:45,520 --> 00:24:47,000
Um, you know,
534
00:24:47,000 --> 00:24:50,280
saffron, yellow,
got me into this shemozzle,
535
00:24:50,280 --> 00:24:53,320
and now yellow is going to
get me out of this shemozzle.
536
00:24:54,840 --> 00:24:55,840
It's a funny feeling,
537
00:24:55,840 --> 00:24:58,400
because this year I haven't
been in this position yet.
538
00:24:58,400 --> 00:25:00,400
I haven't been in
a second-round elimination.
539
00:25:01,920 --> 00:25:05,320
But I'm gonna just focus on
being calm through this cook.
540
00:25:05,320 --> 00:25:07,120
I've got a plan.
541
00:25:07,120 --> 00:25:09,640
This dish is gonna be quite simple.
542
00:25:09,640 --> 00:25:12,440
Um, nothing, like, crazy.
543
00:25:12,440 --> 00:25:14,560
It's gonna be refined.
544
00:25:14,560 --> 00:25:18,800
You know, I'm just gonna stick to
things I, you know, flavours I know.
545
00:25:18,800 --> 00:25:22,720
So today I am cooking
a charred octopus.
546
00:25:22,720 --> 00:25:26,040
It'll be sort of braised
in turmeric.
547
00:25:26,040 --> 00:25:28,920
Nice yellow curry sauce underneath.
548
00:25:28,920 --> 00:25:30,240
A salsa in there too.
549
00:25:31,520 --> 00:25:33,000
I'm excited.
550
00:25:33,000 --> 00:25:34,040
Yeah, it's good.
551
00:25:34,040 --> 00:25:36,440
Well, round 1 was all about flavour.
552
00:25:36,440 --> 00:25:39,040
Now round 2, it's all about colour.
I'll start today.
553
00:25:39,040 --> 00:25:41,440
I'm wearing, you know,
a yellow blouse,
554
00:25:41,440 --> 00:25:43,680
so if I was assigned yellow,
like Brent is today,
555
00:25:43,680 --> 00:25:46,120
I might do, like,
a yellow fish curry,
556
00:25:46,120 --> 00:25:49,600
really drive the turmeric and really
make the basis of the dish
557
00:25:49,600 --> 00:25:52,280
a beautiful, delicious,
aromatic, punchy curry.
558
00:25:52,280 --> 00:25:53,720
If I picked yellow...
Yeah?
559
00:25:53,720 --> 00:25:56,160
..today,
I'd do a banana souffle.
560
00:25:56,160 --> 00:25:57,640
Ooh!
561
00:25:57,640 --> 00:26:00,640
I'd paint some yellow stripes
up the side of the ramekin
562
00:26:00,640 --> 00:26:04,480
so when it came up, you had some
nice clear visual recognition,
563
00:26:04,480 --> 00:26:07,280
and you think 'yellow'
when you eat banana as well.
564
00:26:07,280 --> 00:26:08,280
Yes.
565
00:26:08,280 --> 00:26:10,080
So I think hit the brief
first and foremost.
566
00:26:10,080 --> 00:26:14,280
Second of all, souffle, 'cause I
know nobody else would do it.
567
00:26:14,280 --> 00:26:15,320
Getting strategic.
568
00:26:15,320 --> 00:26:17,480
Is there any one
that you wouldn't want
569
00:26:17,480 --> 00:26:18,720
out of these four colours?
570
00:26:18,720 --> 00:26:21,120
Hm.
I'm not mad on orange...
571
00:26:21,120 --> 00:26:22,880
Mm.
..I've got to say.
572
00:26:22,880 --> 00:26:26,280
I was gonna go red.
Red, chilli, easy.
573
00:26:26,280 --> 00:26:27,800
Romesco, tomato.
574
00:26:27,800 --> 00:26:30,160
Yeah, it's just a personal opinion.
Yeah, alright, sorry.
575
00:26:30,160 --> 00:26:32,880
(ALL LAUGH)
576
00:26:32,880 --> 00:26:36,640
RHIANNON: Let's go, cheer squad.
MALISSA: Come on, let's go, Declan!
577
00:26:36,640 --> 00:26:40,680
(CHANTS) Let's go, Declan. Let's go!
Whoo-whoo!
578
00:26:40,680 --> 00:26:43,680
Look, it's tough
being in another elimination.
579
00:26:43,680 --> 00:26:45,880
Tomato paste, sesame, pepper.
580
00:26:45,880 --> 00:26:48,480
But I've worn a black apron
enough to know
581
00:26:48,480 --> 00:26:52,040
I need to give it my all
like I have the last couple of cooks.
582
00:26:52,040 --> 00:26:53,320
Alright.
583
00:26:53,320 --> 00:26:57,440
I've been working harder than ever,
practising and studying
584
00:26:57,440 --> 00:26:58,440
and researching,
585
00:26:58,440 --> 00:27:01,280
and that's just what I want
to show the judges today.
586
00:27:01,280 --> 00:27:03,880
Gonna do a Thai-style dish.
587
00:27:03,880 --> 00:27:07,360
It's traditionally called
khao moo daeng,
588
00:27:07,360 --> 00:27:11,840
and it's sort of a red braised pork.
589
00:27:11,840 --> 00:27:13,480
Khao moo daeng,
590
00:27:13,480 --> 00:27:16,760
it's pretty much like pork, rice
and a chilli sauce,
591
00:27:16,760 --> 00:27:19,000
but I'm doing my own spin
on this dish.
592
00:27:19,000 --> 00:27:21,720
I want to show to the judges
I've learnt techniques.
593
00:27:21,720 --> 00:27:26,720
So I'll have my pork, red broth
and the really punchy red sambal,
594
00:27:26,720 --> 00:27:29,200
and then I'm gonna do rice noodles.
595
00:27:29,200 --> 00:27:32,120
I'm gonna pass them through
a potato ricer
596
00:27:32,120 --> 00:27:33,840
and hopefully just get
597
00:27:33,840 --> 00:27:36,120
these awesome, stringy,
chewy noodles.
598
00:27:36,120 --> 00:27:37,960
It's a very tricky process.
599
00:27:37,960 --> 00:27:40,400
Has he got food colour in there?
Oh, he does, yeah.
600
00:27:40,400 --> 00:27:43,560
If they want red, I'm gonna be
giving them red today,
601
00:27:43,560 --> 00:27:45,680
so using the red food colouring,
602
00:27:45,680 --> 00:27:48,080
it's actually, like,
one of the traditional ways
603
00:27:48,080 --> 00:27:50,440
of getting that red colour
into the meat,
604
00:27:50,440 --> 00:27:52,800
and then it's gonna go
in the pressure cooker,
605
00:27:52,800 --> 00:27:54,640
braising for about half an hour
606
00:27:54,640 --> 00:27:57,080
before finishing it off in the fryer.
607
00:27:57,080 --> 00:27:59,880
Oh, Declan. Look at Declan.
(MALISSA LAUGHS)
608
00:27:59,880 --> 00:28:04,480
I've done myself a mischief
and bloody didn't put my gloves on,
609
00:28:04,480 --> 00:28:06,800
and my hands are stained red,
610
00:28:06,800 --> 00:28:08,920
but it's not gonna change
the flavour of my dish.
611
00:28:08,920 --> 00:28:11,800
So... Nurse to bench 3, please!
612
00:28:11,800 --> 00:28:14,360
(LAUGHS)
Come on, Adi! Run, run, run!
613
00:28:14,360 --> 00:28:16,960
CATH: You got the green lid
on there. She got something green?
614
00:28:16,960 --> 00:28:18,160
She's got no ingredients.
615
00:28:19,760 --> 00:28:21,600
What are you doing, Adi?
616
00:28:21,600 --> 00:28:23,320
ADI: Not sure yet, love.
617
00:28:23,320 --> 00:28:24,440
OK, good luck.
618
00:28:24,440 --> 00:28:28,880
I'm still really unnerved
going into this cook.
619
00:28:28,880 --> 00:28:31,400
I've got green. It's not the colour
I initially wanted.
620
00:28:31,400 --> 00:28:33,400
And it's hard to shake that off.
621
00:28:35,520 --> 00:28:39,360
It's looking like quite
the colourful cook. One hour to go!
622
00:28:39,360 --> 00:28:41,040
Whoo-hoo!
Come on!
623
00:28:41,040 --> 00:28:43,080
(GANTRY CONTESTANTS CLAP)
MALISSA: Come on, guys!
624
00:28:43,080 --> 00:28:44,440
Whoo!
625
00:28:46,560 --> 00:28:49,240
I just feel like the warmer colours,
like the yellows and the oranges,
626
00:28:49,240 --> 00:28:51,720
were probably more suited
to my type of cooking.
627
00:28:51,720 --> 00:28:53,080
Um...
628
00:28:53,080 --> 00:28:55,040
I have no idea what I'm cooking.
629
00:28:55,040 --> 00:28:56,320
(WHISPERS) Green chillies.
630
00:28:56,320 --> 00:28:59,400
So I'm grabbing green herbs
and vegetables.
631
00:29:00,440 --> 00:29:02,640
Come on, Adi!
Come on, Adi!
632
00:29:02,640 --> 00:29:06,240
I am so nervous
at the thought of going home,
633
00:29:06,240 --> 00:29:07,960
but my brain is blank.
634
00:29:07,960 --> 00:29:11,680
THEO: Go, Adi.
MALISSA: Come on, Adi.
635
00:29:11,680 --> 00:29:13,560
(CLOCK TICKS)
636
00:29:23,320 --> 00:29:25,880
(DRAMATIC MUSIC)
637
00:29:25,880 --> 00:29:27,720
Would you have gone
sweet or savoury?
638
00:29:27,720 --> 00:29:30,520
Um... Depends what colour, I guess.
639
00:29:30,520 --> 00:29:33,240
I think I would have gone savoury
with yellow.
640
00:29:33,240 --> 00:29:34,720
Yep, same.
641
00:29:35,800 --> 00:29:37,880
Sweet with orange.
Yeah.
642
00:29:37,880 --> 00:29:39,680
Savoury, red.
643
00:29:40,680 --> 00:29:42,480
And sweet with green.
644
00:29:42,480 --> 00:29:44,080
What is she making?
645
00:29:44,080 --> 00:29:46,120
She needs to move faster.
646
00:29:47,240 --> 00:29:50,800
ADI: We've got 75 minutes
to make a dish inspired by colour.
647
00:29:50,800 --> 00:29:52,480
I've got the colour green,
648
00:29:52,480 --> 00:29:55,360
but I'm struggling to formulate
a clear idea of a dish.
649
00:29:55,360 --> 00:29:56,840
(WHISPERS) It's alright.
650
00:29:56,840 --> 00:29:58,520
You're OK.
651
00:29:58,520 --> 00:30:01,920
As much as you try and say
to yourself, "Stay calm,"
652
00:30:01,920 --> 00:30:03,680
you know you could be going home,
653
00:30:03,680 --> 00:30:04,920
and that plays on your mind.
654
00:30:04,920 --> 00:30:07,120
I've just been having the best time
in this competition.
655
00:30:07,120 --> 00:30:08,600
I'm learning and growing.
656
00:30:08,600 --> 00:30:11,640
To be here I've had to put
my job as a doctor on pause,
657
00:30:11,640 --> 00:30:14,840
and I've spent the last 15 years
working really hard
658
00:30:14,840 --> 00:30:16,200
at becoming a specialist,
659
00:30:16,200 --> 00:30:20,120
and now I've just kind of upped
and left that for this food dream.
660
00:30:20,120 --> 00:30:22,480
I needed to do this.
661
00:30:22,480 --> 00:30:24,400
It was this itch I had to scratch.
662
00:30:24,400 --> 00:30:29,000
And being here has just solidified
how much I love food,
663
00:30:29,000 --> 00:30:32,040
and I'm not willing
to let this dream end yet.
664
00:30:32,040 --> 00:30:33,040
OK.
665
00:30:33,040 --> 00:30:35,200
so if I'm gonna have
any chance today,
666
00:30:35,200 --> 00:30:36,680
I need to shake off the nerves.
667
00:30:36,680 --> 00:30:39,040
Come on, Adi!
668
00:30:40,160 --> 00:30:41,840
Running back to the pantry,
669
00:30:41,840 --> 00:30:45,120
I'm just hoping some bolt
of inspiration will strike,
670
00:30:45,120 --> 00:30:47,320
and then it clicks for me.
671
00:30:47,320 --> 00:30:48,880
Kingfish.
672
00:30:52,000 --> 00:30:53,960
Whoop. Oh.
673
00:30:53,960 --> 00:30:55,760
It's a beautiful neutral fish
674
00:30:55,760 --> 00:30:58,120
that can take on
so many different types of flavours,
675
00:30:58,120 --> 00:31:00,400
I think it's gonna pair beautifully
with a green sauce.
676
00:31:00,400 --> 00:31:02,800
Oh!
Oh, it's huge!
677
00:31:02,800 --> 00:31:06,000
Nearly bigger than you!
I know.
678
00:31:06,000 --> 00:31:07,520
That's huge.
It's a kingfish.
679
00:31:07,520 --> 00:31:09,560
I'm gonna cook a dish
that I really enjoy eating.
680
00:31:09,560 --> 00:31:12,480
I'm gonna make a Middle-Eastern-style
kingfish sashimi,
681
00:31:12,480 --> 00:31:15,400
make a green sauce, like, a zhoug.
682
00:31:15,400 --> 00:31:18,840
I honestly love raw kingfish so much.
683
00:31:18,840 --> 00:31:21,800
Go, Adi. Come on, Adi.
Come on!
684
00:31:21,800 --> 00:31:25,960
I want to go as far as I can
in this competition,
685
00:31:25,960 --> 00:31:28,160
so hopefully the judges love it
the way that I do.
686
00:31:31,240 --> 00:31:33,360
BRENT: Dunkaroo, dunkaroo!
687
00:31:33,360 --> 00:31:35,200
Brent.
Hello, Brent.
688
00:31:35,200 --> 00:31:36,960
G'day, g'day.
Yellow.
689
00:31:36,960 --> 00:31:39,200
Yellow.
Colour me sunshine, mate.
690
00:31:39,200 --> 00:31:42,000
What are you cooking?
Um, so, I've got octopus in there.
691
00:31:42,000 --> 00:31:43,120
Yeah.
692
00:31:43,120 --> 00:31:44,920
I've got some turmeric in there.
693
00:31:44,920 --> 00:31:47,000
I'm trying to stain the octopus.
694
00:31:47,000 --> 00:31:48,000
Yep.
Nice.
695
00:31:48,000 --> 00:31:51,880
Yep, and then I'm gonna make
a yellow curry sauce
696
00:31:51,880 --> 00:31:55,040
which will then go with
the charred octopus at the end,
697
00:31:55,040 --> 00:31:57,320
salsa in there too.
698
00:31:57,320 --> 00:32:01,320
I'm loving this, like,
you're at home here.
699
00:32:01,320 --> 00:32:02,320
Yeah.
700
00:32:02,320 --> 00:32:04,120
All you've got to do
is make it yellow.
701
00:32:04,120 --> 00:32:06,960
Just got to make it yellow.
Do you think the pin's safe?
702
00:32:06,960 --> 00:32:10,320
I think at the moment
I'm feeling pretty confident.
703
00:32:10,320 --> 00:32:11,360
'Cause you've got to think,
704
00:32:11,360 --> 00:32:13,600
a pin is for when
you come up with a challenge
705
00:32:13,600 --> 00:32:15,000
you're uncomfortable with.
706
00:32:15,000 --> 00:32:16,400
Yeah.
707
00:32:16,400 --> 00:32:19,400
But you've always got to think
about the worst-case scenario,
708
00:32:19,400 --> 00:32:20,480
which is you going home.
709
00:32:20,480 --> 00:32:21,560
Yeah, 100%, yeah.
710
00:32:21,560 --> 00:32:24,280
Don't be afraid to use it
if you need to.
711
00:32:24,280 --> 00:32:26,240
You got this.
712
00:32:26,240 --> 00:32:27,960
I've worked hard to get that pin,
713
00:32:27,960 --> 00:32:30,360
and I really want to keep it for,
you know,
714
00:32:30,360 --> 00:32:33,240
when it gets to those really...
pointy end of the season.
715
00:32:33,240 --> 00:32:36,480
I had a lot of goals set
this time around.
716
00:32:36,480 --> 00:32:38,080
I want to win this thing.
717
00:32:38,080 --> 00:32:40,280
These, that and that.
718
00:32:42,200 --> 00:32:43,800
MALISSA: Come on, Rue!
719
00:32:44,880 --> 00:32:45,880
Work fast!
Ooh!
720
00:32:45,880 --> 00:32:47,880
OK.
721
00:32:47,880 --> 00:32:51,040
So, today my colour is orange.
722
00:32:51,040 --> 00:32:55,120
I am making a lemon verbena parfait
723
00:32:55,120 --> 00:32:58,040
with...with an apricot coulis
724
00:32:58,040 --> 00:33:00,680
and some compressed apricots.
725
00:33:00,680 --> 00:33:02,120
I have not made this dish before.
726
00:33:02,120 --> 00:33:05,720
I've made elements of the dish,
different elements,
727
00:33:05,720 --> 00:33:07,880
but this exact flavour, no.
728
00:33:07,880 --> 00:33:12,440
Crazy, but, like,
you know, that's the challenge,
729
00:33:12,440 --> 00:33:14,160
and I love that.
730
00:33:14,160 --> 00:33:17,400
(LAUGHS) I am challenging myself.
731
00:33:17,400 --> 00:33:19,360
THEO: Go, Rue!
RHIANNON: Come on, Rue.
732
00:33:19,360 --> 00:33:22,480
So, Rue's cooking a dish
which features apricots.
733
00:33:22,480 --> 00:33:23,880
There is a huge risk
734
00:33:23,880 --> 00:33:25,400
with cooking with something
735
00:33:25,400 --> 00:33:26,760
that you've never really
cooked before.
736
00:33:26,760 --> 00:33:29,520
Oh, my God, live on the edge,
girlfriend.
737
00:33:29,520 --> 00:33:33,320
No, thank you, not for elimination.
I'm playing it safe in these things.
738
00:33:34,560 --> 00:33:35,960
MALISSA: Come on,
get that parfait on.
739
00:33:37,960 --> 00:33:40,480
RUE: I need to start on
the lemon verbena parfait
740
00:33:40,480 --> 00:33:44,040
because I do know that it needs
a lot of time in the freezer.
741
00:33:45,920 --> 00:33:47,840
RHIANNON: Is that
the passionfruit ones, Rue?
742
00:33:47,840 --> 00:33:49,920
Um, lemon verbena.
743
00:33:49,920 --> 00:33:55,360
I will infuse my lemon verbena leaves
into the milk-and-sugar solution,
744
00:33:55,360 --> 00:34:00,120
and whilst that's happening,
I start my compressed apricot.
745
00:34:01,520 --> 00:34:03,960
I popped some thyme in the bag,
746
00:34:03,960 --> 00:34:07,200
so whilst it cooks, I want
that thyme to infuse in the syrup
747
00:34:07,200 --> 00:34:10,200
and...we get some goodies, hopefully.
748
00:34:11,800 --> 00:34:14,400
I do not want to go home.
I'm not going home.
749
00:34:14,400 --> 00:34:17,440
I'm not. (LAUGHS)
750
00:34:17,440 --> 00:34:19,360
I refuse.
751
00:34:19,360 --> 00:34:22,200
Well, not everything
is sunshine and rainbows.
752
00:34:22,200 --> 00:34:24,920
This could be your last cook
in the kitchen.
753
00:34:24,920 --> 00:34:26,840
45 minutes to go.
754
00:34:26,840 --> 00:34:28,000
JOCK: Let's go!
755
00:34:28,000 --> 00:34:29,360
(JUDGES CLAP)
756
00:34:32,160 --> 00:34:34,080
CATH: That's it, Adi, well done.
757
00:34:40,400 --> 00:34:45,400
Declan's just chucking chillies.
Oh, my goodness!
758
00:34:45,400 --> 00:34:47,880
You've caught me red-handed, so...
(LAUGHS)
759
00:34:47,880 --> 00:34:49,600
Talk to me about your dish.
760
00:34:49,600 --> 00:34:52,320
So, it's not a traditional Thai
khao moo daeng.
761
00:34:52,320 --> 00:34:54,240
You've got Declan's version
of it today.
762
00:34:54,240 --> 00:34:55,680
I'm gonna be doing it with noodles.
763
00:34:55,680 --> 00:34:57,920
I just want to make the most
of this 75 minutes...
764
00:34:57,920 --> 00:35:00,440
Excellent.
..and give this a crack.
765
00:35:00,440 --> 00:35:02,000
How are you feeling?
766
00:35:02,000 --> 00:35:04,240
Just most worried about the noodles.
767
00:35:04,240 --> 00:35:06,520
Um, so, yeah,
768
00:35:06,520 --> 00:35:09,080
I haven't done a backup option.
769
00:35:09,080 --> 00:35:10,680
But if you back yourself,
then back yourself.
770
00:35:10,680 --> 00:35:12,800
Yeah, thank you, Mel. Alright.
You've got this.
771
00:35:12,800 --> 00:35:14,000
Thank you.
772
00:35:14,000 --> 00:35:16,360
Alright, come on, Deccy.
773
00:35:16,360 --> 00:35:17,480
My noodle mix.
774
00:35:17,480 --> 00:35:21,120
So, you've got your rice flour,
tapioca flour, xanthan gum.
775
00:35:21,120 --> 00:35:24,040
That's the go, Dec. That's it.
776
00:35:24,040 --> 00:35:25,840
Oh, sheesh.
777
00:35:27,440 --> 00:35:30,880
I'm gonna pass them through
a potato ricer.
778
00:35:30,880 --> 00:35:35,600
The tricky thing is that
it all comes down to texture.
779
00:35:35,600 --> 00:35:40,040
If my ratios are off, my noodles
will break up in the water.
780
00:35:40,040 --> 00:35:42,200
Are you gonna maybe put rice on
as a backup?
781
00:35:42,200 --> 00:35:44,840
Pardon?
Consider rice as a backup?
782
00:35:44,840 --> 00:35:46,200
What's the time?
783
00:35:47,200 --> 00:35:50,520
Yeah, it would be a lot easier
to do rice,
784
00:35:50,520 --> 00:35:54,520
but I've got to prove that I deserve
my place in this competition.
785
00:35:54,520 --> 00:35:58,960
I'm just a 25-year-old tradie
from the Northern Beaches.
786
00:35:58,960 --> 00:36:02,080
This could set me up for my future.
787
00:36:03,120 --> 00:36:05,080
OK.
788
00:36:05,080 --> 00:36:06,760
He's gonna put it in the water.
789
00:36:06,760 --> 00:36:07,960
Right.
790
00:36:07,960 --> 00:36:11,680
But, yeah, I guess all eyes
are on these noodles now
791
00:36:11,680 --> 00:36:13,480
and if they're gonna work out.
792
00:36:16,440 --> 00:36:18,480
Oh! This is it now.
793
00:36:18,480 --> 00:36:20,240
Oh, scary.
794
00:36:28,560 --> 00:36:30,160
Alright.
795
00:36:30,160 --> 00:36:32,400
Are you gonna maybe put rice on
as a backup?
796
00:36:32,400 --> 00:36:35,040
Pardon?
Consider rice as a backup?
797
00:36:35,040 --> 00:36:39,120
If my ratios are off, my noodles
will break up in the water.
798
00:36:39,120 --> 00:36:40,800
Oh, scary.
799
00:36:42,440 --> 00:36:45,840
Let's go, Deccy!
Declan, give us some noodles!
800
00:36:47,120 --> 00:36:48,480
Let's have a look!
801
00:36:51,080 --> 00:36:54,640
(CHEERING AND APPLAUSE)
802
00:36:56,400 --> 00:36:59,320
Well done, Declan!
803
00:36:59,320 --> 00:37:03,120
It's satisfying to watch,
and it's even more satisfying to do.
804
00:37:03,120 --> 00:37:05,000
Thank God.
805
00:37:05,000 --> 00:37:07,400
Bloody wizard you are.
Oh, Declan, that's awesome.
806
00:37:07,400 --> 00:37:09,560
Yeah, happy with the noodles.
807
00:37:09,560 --> 00:37:14,880
I've just really got to work on
my chilli paste to go with my pork.
808
00:37:14,880 --> 00:37:17,640
There's no time to relax
or take it easy.
809
00:37:17,640 --> 00:37:20,200
I'm gonna need to sort out
my sambal.
810
00:37:21,240 --> 00:37:25,720
I'm just really concentrating
on getting this balanced enough.
811
00:37:25,720 --> 00:37:26,720
I'm just gonna motor.
812
00:37:26,720 --> 00:37:28,960
I feel like I'm,
if I'm not sweating,
813
00:37:28,960 --> 00:37:31,040
I'm not working hard enough.
814
00:37:33,120 --> 00:37:36,120
Turn it down to 130.
815
00:37:36,120 --> 00:37:37,960
I've been cooking as fast as I can.
816
00:37:37,960 --> 00:37:39,280
I'll go the other side.
817
00:37:39,280 --> 00:37:40,840
My tapioca crackers are in the oven.
818
00:37:40,840 --> 00:37:44,000
I put my sashimi to the side,
and now I've gotta work on my zhoug,
819
00:37:44,000 --> 00:37:46,440
which is the main green element
to my dish.
820
00:37:48,480 --> 00:37:52,240
Zhoug is a really deeply
herby condiment
821
00:37:52,240 --> 00:37:53,480
from the Middle East
822
00:37:53,480 --> 00:37:56,120
which is full of parsley
and coriander,
823
00:37:56,120 --> 00:37:57,840
it's got spices in it, acidity.
824
00:37:57,840 --> 00:38:00,040
It's always really punchy.
825
00:38:00,040 --> 00:38:02,520
I'm just trying to really balance
this zhoug out now,
826
00:38:02,520 --> 00:38:04,280
so it's obviously very herby.
827
00:38:06,440 --> 00:38:09,880
I want this to be really nicely
balanced and really flavoursome,
828
00:38:09,880 --> 00:38:11,960
because I'm gonna cover
my sashimi with it
829
00:38:11,960 --> 00:38:14,640
so that it's got a little bit of
time to infuse the flavours.
830
00:38:14,640 --> 00:38:17,280
So, it's got acidity coming through,
831
00:38:17,280 --> 00:38:20,560
a little bit of sweetness
from the honey.
832
00:38:20,560 --> 00:38:21,760
It's seasoned.
833
00:38:23,000 --> 00:38:26,400
Slight bitterness to the herbs.
Yeah, no, I'm happy with that.
834
00:38:27,520 --> 00:38:29,240
Go, Adi.
Go, Adi.
835
00:38:29,240 --> 00:38:30,680
Thanks, guys.
Come on, Adi!
836
00:38:31,880 --> 00:38:33,880
(TENSE MUSIC)
837
00:38:33,880 --> 00:38:35,400
Rue, is your syrup on?
838
00:38:35,400 --> 00:38:36,960
Sorry?
Is your syrup on?
839
00:38:36,960 --> 00:38:38,640
Yes. Yes. Yes.
840
00:38:38,640 --> 00:38:42,600
I have my compressed apricot
in the sous-vide.
841
00:38:44,040 --> 00:38:45,040
Yum!
842
00:38:45,040 --> 00:38:48,080
I have the lemon verbena leaves
infusing in the milk
843
00:38:48,080 --> 00:38:49,200
for my parfait.
844
00:38:49,200 --> 00:38:51,720
I am trying to work so quick
845
00:38:51,720 --> 00:38:54,280
because I know how quickly
time goes in this kitchen.
846
00:38:54,280 --> 00:38:56,560
CATH: What's the next step, Rue?
847
00:38:56,560 --> 00:38:58,480
I'm just blitzing my coulis.
848
00:38:58,480 --> 00:39:02,400
My coulis needs to be
a bright orange,
849
00:39:02,400 --> 00:39:04,800
because I just want the parfait
850
00:39:04,800 --> 00:39:09,960
to be in a sea of orange,
bright orange.
851
00:39:14,160 --> 00:39:18,600
But this mixture
is looking way too thick.
852
00:39:24,680 --> 00:39:27,320
THEO: Oh, she's watering
that one down a bit more.
853
00:39:27,320 --> 00:39:28,440
What's that, Rue?
854
00:39:28,440 --> 00:39:32,160
Um, some plum liqueur.
Mm.
855
00:39:32,160 --> 00:39:36,480
So, I decide to use
a Japanese plum liqueur.
856
00:39:36,480 --> 00:39:37,920
It's quite strong.
857
00:39:37,920 --> 00:39:41,440
But I'm hoping that it will
just enhance the apricot flavour.
858
00:39:41,440 --> 00:39:44,720
Is it yum, Rue?
It's yum. Yeah.
859
00:39:44,720 --> 00:39:47,400
MALISSA: Rue, you've gotta get
your parfait in, quick.
860
00:39:47,400 --> 00:39:48,600
Oh, shit.
861
00:39:48,600 --> 00:39:51,800
And someone yells out,
"Rue, don't forget your parfait."
862
00:39:51,800 --> 00:39:53,360
I'm like, "Oh, no."
863
00:39:53,360 --> 00:39:54,760
Oh, my God, Rue.
864
00:39:56,400 --> 00:39:58,200
I'm so focused on this coulis
865
00:39:58,200 --> 00:40:00,560
I've completely forgotten
about my parfait.
866
00:40:01,560 --> 00:40:03,480
Have you tasted it?
Yes.
867
00:40:03,480 --> 00:40:05,560
Taste good?
Tastes like lemon verbena.
868
00:40:05,560 --> 00:40:06,560
Beautiful.
869
00:40:06,560 --> 00:40:10,840
But I am feeling pretty confident
that will be enough time to set.
870
00:40:10,840 --> 00:40:14,760
I've made it a few times and it's
worked quite successfully for me.
871
00:40:14,760 --> 00:40:16,000
Good job, Rue.
872
00:40:19,680 --> 00:40:22,000
JOCK: You've got 20 minutes to go.
Come on!
873
00:40:22,000 --> 00:40:23,800
Yes!
Yeah, go, guys!
874
00:40:25,600 --> 00:40:26,720
Come on!
875
00:40:26,720 --> 00:40:28,520
Oh, yeah, Declan!
876
00:40:28,520 --> 00:40:30,440
Whoo!
877
00:40:32,040 --> 00:40:33,480
I've started my curry sauce.
878
00:40:33,480 --> 00:40:37,440
The octopus looks like it's starting
to turn a little bit yellow,
879
00:40:37,440 --> 00:40:39,280
which is really good,
which is what I wanted.
880
00:40:39,280 --> 00:40:41,880
And then I'm just onto
my salsa right now,
881
00:40:41,880 --> 00:40:44,080
which is gonna be very yellow
as well.
882
00:40:44,080 --> 00:40:48,680
The salsa, I've got to keep it
yellow, but I also want, like,
883
00:40:48,680 --> 00:40:50,960
that refreshing flavour,
884
00:40:50,960 --> 00:40:54,040
'cause I've got quite a heavy-hitting
curry sauce.
885
00:40:54,040 --> 00:40:57,320
It's a tricky one, because
what can I get that's yellow
886
00:40:57,320 --> 00:40:58,440
that will provide me
887
00:40:58,440 --> 00:41:02,040
with that refreshing pop
sort of flavour that I want?
888
00:41:02,040 --> 00:41:07,200
So basically I think if I put corn
and pineapple on the hibachi,
889
00:41:07,200 --> 00:41:08,520
get that smokiness through it,
890
00:41:08,520 --> 00:41:10,680
and the sweetness
will start to come out,
891
00:41:10,680 --> 00:41:12,520
they're gonna marry up beautifully.
892
00:41:12,520 --> 00:41:15,400
And with a nice charred,
pickled octopus -
893
00:41:15,400 --> 00:41:16,680
oh!
894
00:41:16,680 --> 00:41:19,920
OK, let's get this cut up.
895
00:41:19,920 --> 00:41:21,800
It's good. I'm actually
really enjoying this.
896
00:41:21,800 --> 00:41:23,720
'Cause it's sort of a puzzle,
you know?
897
00:41:23,720 --> 00:41:24,720
It's a big yellow puzzle.
898
00:41:24,720 --> 00:41:27,240
I'm trying to do
all the pieces together.
899
00:41:27,240 --> 00:41:30,000
I feel now
I've really found my groove,
900
00:41:30,000 --> 00:41:32,880
found, like, my lane
that I love to cook in,
901
00:41:32,880 --> 00:41:36,360
and I think it's starting to,
you know, show on the plate.
902
00:41:37,520 --> 00:41:39,520
CATH: Smells awesome up here, Brent.
903
00:41:41,080 --> 00:41:43,320
You've definitely hit
the yellow brief.
904
00:41:44,720 --> 00:41:45,880
MALISSA: Good job, Adi.
905
00:41:47,160 --> 00:41:49,800
Hello, green goddess.
906
00:41:49,800 --> 00:41:52,960
Yes, green goddess.
Green everything.
907
00:41:52,960 --> 00:41:54,560
How is your dish going?
Look, it's good.
908
00:41:54,560 --> 00:41:56,840
I've got my sashimi in the fridge.
909
00:41:56,840 --> 00:41:59,280
I've got this dressing,
like, a zhoug dressing.
910
00:41:59,280 --> 00:42:00,320
I've got the tapioca cracker,
911
00:42:00,320 --> 00:42:02,960
and I'm just gonna do
a little avocado mousse,
912
00:42:02,960 --> 00:42:05,960
just whipped-up avocado
and sour cream,
913
00:42:05,960 --> 00:42:07,520
and I'm gonna plate it pretty.
914
00:42:07,520 --> 00:42:09,080
Good.
Yeah.
915
00:42:09,080 --> 00:42:10,640
Um...
916
00:42:11,960 --> 00:42:14,440
This needs to be amped up
and balanced a bit more.
917
00:42:14,440 --> 00:42:16,280
OK, OK, yeah. Sure, I can do that.
918
00:42:16,280 --> 00:42:17,760
Making it zingy.
Yeah, yeah, yeah.
919
00:42:17,760 --> 00:42:20,920
What makes a zhoug the best thing
ever to slather over everything
920
00:42:20,920 --> 00:42:23,280
is that it has heat,
it has acidity...
921
00:42:23,280 --> 00:42:24,360
Yes, yes.
922
00:42:24,360 --> 00:42:26,960
..as well as that beautiful
savoury characteristic to it too.
923
00:42:26,960 --> 00:42:28,600
Absolutely.
I think you can tweak this one.
924
00:42:28,600 --> 00:42:29,720
Alright, I'll do that.
OK?
925
00:42:29,720 --> 00:42:30,920
Thank you.
926
00:42:30,920 --> 00:42:32,040
Salt.
927
00:42:33,280 --> 00:42:36,200
Oh, my God. That's what happens...
928
00:42:36,200 --> 00:42:37,360
..when you're frantic.
929
00:42:37,360 --> 00:42:39,600
Just when I feel like maybe
I'm on top of things,
930
00:42:39,600 --> 00:42:41,400
I feel like I'm not
on top of things,
931
00:42:41,400 --> 00:42:44,040
judges come and tell me
to adjust something,
932
00:42:44,040 --> 00:42:48,040
so just gonna work as hard as I can.
933
00:42:48,040 --> 00:42:49,840
I am so nervous today,
934
00:42:49,840 --> 00:42:53,160
and then to hear that the zhoug
could have more in it,
935
00:42:53,160 --> 00:42:55,600
it's just making me feel
so uncertain.
936
00:42:55,600 --> 00:42:58,560
I've already slathered a lot of
the zhoug that I'd made before
937
00:42:58,560 --> 00:43:02,040
on my kingfish, but that's OK,
we'll get it done.
938
00:43:02,040 --> 00:43:03,720
We'll just have to get it done.
939
00:43:03,720 --> 00:43:06,560
I need to rush,
but I don't want to rush.
940
00:43:06,560 --> 00:43:09,400
I'm at risk of going home today.
941
00:43:09,400 --> 00:43:11,000
It's all kind of getting to me.
942
00:43:11,000 --> 00:43:13,400
Um, what do I do?
943
00:43:13,400 --> 00:43:16,160
If there's ever a day to show us
your true colours,
944
00:43:16,160 --> 00:43:17,800
today is that day.
945
00:43:17,800 --> 00:43:19,400
Five minutes to go!
946
00:43:19,400 --> 00:43:21,480
Come on, Declan! Go, Rue!
947
00:43:21,480 --> 00:43:22,840
Come on!
Come on!
948
00:43:22,840 --> 00:43:26,440
(DRAMATIC MUSIC)
949
00:43:30,080 --> 00:43:33,480
CATH: Oh, look at that!
Look at the octopus!
950
00:43:33,480 --> 00:43:35,440
(CATH GASPS)
951
00:43:35,440 --> 00:43:38,800
Hey, Brent, that looks awesome!
952
00:43:38,800 --> 00:43:41,040
Yeah, octopus is, yeah, really good.
953
00:43:41,040 --> 00:43:43,360
It's tender.
They've got a little tiny chew.
954
00:43:43,360 --> 00:43:45,600
Checking the octopus,
and it's perfect.
955
00:43:45,600 --> 00:43:47,080
It's ready to get on the hibachi.
956
00:43:47,080 --> 00:43:49,880
I'm tasting the curry sauce,
957
00:43:49,880 --> 00:43:52,120
and it is flavourful and delicious.
958
00:43:52,120 --> 00:43:55,800
And salsa is refreshing, it's sweet,
959
00:43:55,800 --> 00:43:58,120
it's got hints of smoke through.
960
00:43:58,120 --> 00:43:59,640
The cook couldn't have went
any better.
961
00:43:59,640 --> 00:44:02,160
This is you.
This is you playing at home.
962
00:44:02,160 --> 00:44:03,560
Yeah, yeah.
963
00:44:03,560 --> 00:44:07,400
(TENSE MUSIC)
964
00:44:07,400 --> 00:44:11,480
But the pin does funny things
to you.
965
00:44:11,480 --> 00:44:15,200
Like, it starts to self-doubt you.
966
00:44:16,520 --> 00:44:19,000
All these thoughts
are just racing around my head.
967
00:44:19,000 --> 00:44:21,040
(APPLAUSE)
968
00:44:22,400 --> 00:44:24,200
Good, Brent?
969
00:44:25,440 --> 00:44:26,720
Yeah.
970
00:44:28,000 --> 00:44:29,880
I don't know
whether to play it or not.
971
00:44:29,880 --> 00:44:31,680
Oh, it's bad now.
972
00:44:33,200 --> 00:44:37,840
RHI: He's worried about his pin.
THEO: Yeah, I know. But it's good.
973
00:44:37,840 --> 00:44:39,560
So hard.
974
00:44:39,560 --> 00:44:45,520
Getting all the way
to the top 8, even getting a pin.
975
00:44:45,520 --> 00:44:49,720
You know, work so hard to get here,
and then to go home with a pin?
976
00:44:49,720 --> 00:44:51,760
It'd break my heart.
977
00:44:51,760 --> 00:44:55,960
How you feeling?
Trust your gut, Brent.
978
00:44:55,960 --> 00:44:58,240
There's four minutes left,
979
00:44:58,240 --> 00:45:00,680
and I don't know whether
to play the pin or not, so...
980
00:45:01,800 --> 00:45:05,400
..I am a little bit worried
at the moment.
981
00:45:05,400 --> 00:45:07,160
Um...
982
00:45:08,240 --> 00:45:09,680
What are you thinking?
Um...
983
00:45:12,080 --> 00:45:14,320
To pin or not to pin?
Yeah, I know.
984
00:45:15,480 --> 00:45:17,160
You happy?
Yeah, I think...
985
00:45:17,160 --> 00:45:19,800
I'm...I'm happy, yeah,
but I just don't know what...
986
00:45:19,800 --> 00:45:22,600
Then this is the point where you
tell me, "I'm not playing the pin."
987
00:45:24,680 --> 00:45:26,640
(TENSE MUSIC)
988
00:45:26,640 --> 00:45:28,680
Mouth-watering, I think.
Make a decision, mate.
989
00:45:28,680 --> 00:45:30,440
Come on, Brent!
990
00:45:30,440 --> 00:45:32,200
Come on, Brent.
991
00:45:33,520 --> 00:45:37,120
There's a chance that there's three
amazing dishes behind me
992
00:45:37,120 --> 00:45:39,720
and I go home with a pin.
993
00:45:39,720 --> 00:45:42,240
(CONTESTANTS YELL)
994
00:45:42,240 --> 00:45:45,040
CATH: What are you doing, Brent?
What are you doing?
995
00:45:45,040 --> 00:45:46,880
Come on, Brent!
996
00:45:57,720 --> 00:45:59,480
BRENT: There's four minutes left
997
00:45:59,480 --> 00:46:01,880
and I don't know whether
to play the pin or not, so...
998
00:46:01,880 --> 00:46:03,680
Me, personally, I'd play it.
Huh?
999
00:46:03,680 --> 00:46:04,680
I'd play it.
1000
00:46:04,680 --> 00:46:06,280
Are you happy?
Yeah, I think...
1001
00:46:06,280 --> 00:46:09,320
Uh...um...I'm happy, yeah,
but I just don't know what...
1002
00:46:09,320 --> 00:46:11,760
This is the point where you say,
"I'm not playing the pin."
1003
00:46:11,760 --> 00:46:13,440
THEO: Make a decision, mate.
1004
00:46:14,440 --> 00:46:16,160
Come on, Brent.
1005
00:46:16,160 --> 00:46:20,040
There's a chance that there's
three amazing dishes behind me
1006
00:46:20,040 --> 00:46:24,000
and I go home with a pin.
1007
00:46:28,560 --> 00:46:29,920
Nah.
1008
00:46:29,920 --> 00:46:32,240
I don't know where I am right now.
1009
00:46:32,240 --> 00:46:34,880
I am using the pin,
I'm keeping the pin.
1010
00:46:34,880 --> 00:46:36,600
Are you playing it or not?
1011
00:46:36,600 --> 00:46:38,040
Nah.
1012
00:46:40,200 --> 00:46:42,000
Confidence.
1013
00:46:42,000 --> 00:46:43,720
Ooh-whee!
1014
00:46:45,760 --> 00:46:48,080
I've just gone to grab it
1015
00:46:48,080 --> 00:46:50,120
and I've just gone, "Back yourself."
1016
00:46:50,120 --> 00:46:51,520
I'm not using it.
1017
00:46:52,720 --> 00:46:55,080
I'm...I'm literally not using it.
1018
00:46:55,080 --> 00:46:58,320
This is my style of cooking. Um...
1019
00:46:59,600 --> 00:47:02,120
I think it tastes great,
so, yeah, you know what,
1020
00:47:02,120 --> 00:47:04,080
back myself, go for it.
1021
00:47:05,120 --> 00:47:06,880
It's up to the judges now.
1022
00:47:07,880 --> 00:47:09,480
CATH: Come on, Declan!
1023
00:47:09,480 --> 00:47:11,800
Looking beautiful!
1024
00:47:11,800 --> 00:47:13,840
Where's my spoon?
1025
00:47:13,840 --> 00:47:18,440
My sambal is a rich, beautiful,
red colour, yeah.
1026
00:47:18,440 --> 00:47:20,520
It's smelling really good.
1027
00:47:20,520 --> 00:47:22,800
I taste it and it tastes amazing.
1028
00:47:22,800 --> 00:47:24,840
Yum! Yum!
1029
00:47:24,840 --> 00:47:27,120
And now it's time to plate up.
1030
00:47:27,120 --> 00:47:29,640
Noodles in the bowl
and they're looking epic.
1031
00:47:29,640 --> 00:47:32,160
CATH: Oh, Declan, look at that!
1032
00:47:32,160 --> 00:47:34,120
I'm slicing my pork.
1033
00:47:34,120 --> 00:47:36,600
Yummy. Yummy, yummy, yummy.
1034
00:47:36,600 --> 00:47:38,520
Pouring that beautiful red broth.
1035
00:47:38,520 --> 00:47:41,280
I've shown plenty more techniques.
1036
00:47:41,280 --> 00:47:44,120
You know, the...
the twice-cooked pork belly.
1037
00:47:44,120 --> 00:47:45,840
Um, the noodles.
1038
00:47:45,840 --> 00:47:50,040
Balancing out a broth and...
and pounding out a chilli sambal.
1039
00:47:50,040 --> 00:47:52,480
I'm super proud of what I've done.
1040
00:47:53,480 --> 00:47:56,120
I just hope that the judges
are gonna be impressed.
1041
00:47:56,120 --> 00:47:58,520
(APPLAUSE)
1042
00:47:59,560 --> 00:48:01,640
MALISSA: Come on, Rue!
Two minutes left.
1043
00:48:01,640 --> 00:48:03,080
OK.
You need to hurry.
1044
00:48:03,080 --> 00:48:04,560
Yeah. OK.
Come on.
1045
00:48:04,560 --> 00:48:07,320
RUE: Two minutes to go
and I think everything's looking OK.
1046
00:48:07,320 --> 00:48:10,640
My coulis tastes like apricots,
1047
00:48:10,640 --> 00:48:14,280
but with, like, you know,
just a punch from the plum liqueur.
1048
00:48:14,280 --> 00:48:19,360
And I have that thyme flavour
in the compressed apricots.
1049
00:48:19,360 --> 00:48:21,560
This parfait has come out
in one piece.
1050
00:48:21,560 --> 00:48:26,600
And I'm thinking, "OK, I think
everything's coming together."
1051
00:48:26,600 --> 00:48:32,040
But I am worried because I have not
really used these flavours before.
1052
00:48:33,560 --> 00:48:36,000
I am just hoping
1053
00:48:36,000 --> 00:48:40,360
doing this risky business I did
pay off.
1054
00:48:41,600 --> 00:48:43,520
One minute, guys! Let's go!
1055
00:48:43,520 --> 00:48:45,520
Oooh-whee! Come on!
1056
00:48:45,520 --> 00:48:47,680
(TENSE MUSIC)
1057
00:48:50,400 --> 00:48:51,840
ADI: I am so frazzled,
1058
00:48:51,840 --> 00:48:53,800
I wanted to have all this time
for plating
1059
00:48:53,800 --> 00:48:56,760
and I'm rushing
to even get a complete dish.
1060
00:48:56,760 --> 00:48:58,600
I'm just using the fish that I have.
1061
00:48:58,600 --> 00:49:01,920
I've just sort of removed
some of my older zhoug off it.
1062
00:49:03,440 --> 00:49:05,280
I didn't change my zhoug too much.
1063
00:49:05,280 --> 00:49:08,120
It's just got a bit more heat
and bit more acidity in it.
1064
00:49:08,120 --> 00:49:12,080
This is not where I wanted to be.
I just have put something down.
1065
00:49:12,080 --> 00:49:15,440
I haven't had time to
even taste it all together.
1066
00:49:16,600 --> 00:49:18,120
So, I'm worried.
1067
00:49:18,120 --> 00:49:20,720
MALISSA: Come on, Adi!
You're nearly there!
1068
00:49:24,680 --> 00:49:26,800
JOCK: Alright, gantry, you ready?
1069
00:49:26,800 --> 00:49:29,480
Here it is. 10...
1070
00:49:29,480 --> 00:49:32,800
ALL: 9, 8, 7,
1071
00:49:32,800 --> 00:49:34,640
6, 5,
1072
00:49:34,640 --> 00:49:36,200
4, 3,
1073
00:49:36,200 --> 00:49:38,400
2, 1!
1074
00:49:38,400 --> 00:49:40,120
That's it!
(CHEERING)
1075
00:49:40,120 --> 00:49:42,200
Holy shit!
MALISSA: Well done, guys!
1076
00:49:42,200 --> 00:49:43,280
Whoo!
1077
00:49:43,280 --> 00:49:47,360
Whoo-hoo!
Whoo! Well done!
1078
00:49:47,360 --> 00:49:49,480
(CHEERING CONTINUES)
1079
00:49:54,720 --> 00:49:56,640
CATH: Oh, that was awesome, Brent.
1080
00:49:56,640 --> 00:50:00,480
BRENT: I've balanced everything
to...as much as I can.
1081
00:50:00,480 --> 00:50:02,840
So, yeah, it's up to the judges now.
1082
00:50:05,920 --> 00:50:07,800
Yeah. (LAUGHS)
1083
00:50:07,800 --> 00:50:09,640
I'd hate to go home with a pin.
1084
00:50:09,640 --> 00:50:11,000
Um...
1085
00:50:12,280 --> 00:50:14,240
Oh, shit. What have I done?
1086
00:50:23,960 --> 00:50:25,440
ADI: Go, Rue-Rue.
1087
00:50:25,440 --> 00:50:27,880
RUE: I am happy with my dish
1088
00:50:27,880 --> 00:50:30,440
and I think I have hit the brief
1089
00:50:30,440 --> 00:50:32,920
with using orange as my inspiration.
1090
00:50:32,920 --> 00:50:34,600
There is a lot of flavour.
1091
00:50:34,600 --> 00:50:38,160
But I've not really cooked
with apricots before.
1092
00:50:38,160 --> 00:50:41,480
I just hope the judges will
also think that it tastes good.
1093
00:50:42,480 --> 00:50:43,960
Hi, Rue!
Hello.
1094
00:50:43,960 --> 00:50:45,120
Hello, Rue.
Hello.
1095
00:50:49,000 --> 00:50:50,960
Rue, what did you make us today?
1096
00:50:50,960 --> 00:50:56,120
I made a lemon verbena parfait
with an apricot coulis
1097
00:50:56,120 --> 00:50:58,320
and some compressed apricots.
1098
00:50:58,320 --> 00:50:59,800
When I thought of orange,
1099
00:50:59,800 --> 00:51:03,400
I wanted to, um, think
a little bit outside the box.
1100
00:51:03,400 --> 00:51:06,720
I thought if I used an orange,
it would be quite straightforward.
1101
00:51:06,720 --> 00:51:10,160
And I thought, "OK, let's think
of...something else that's orange."
1102
00:51:10,160 --> 00:51:12,480
And I went with apricots. (CHUCKLES)
1103
00:51:12,480 --> 00:51:15,280
OK. We'll taste now. Thank you.
OK. Thank you.
1104
00:51:15,280 --> 00:51:16,920
ANDY: Thanks, Rue.
Thanks, Rue.
1105
00:51:29,880 --> 00:51:32,480
Disappointed for, uh, for Rue.
1106
00:51:32,480 --> 00:51:36,160
Um, the...the parfait's a little
bit soft, which is a shame.
1107
00:51:36,160 --> 00:51:37,760
The flavour's nice.
1108
00:51:37,760 --> 00:51:43,400
It's got a really mild, beautiful,
lemon verbena note to it,
1109
00:51:43,400 --> 00:51:46,880
and the compressed apricots, you
know, they've got a nice flavour.
1110
00:51:46,880 --> 00:51:48,960
There is just a hint of thyme
in there
1111
00:51:48,960 --> 00:51:51,360
which goes beautifully
with the lemon verbena.
1112
00:51:51,360 --> 00:51:56,760
The coulis - um, that plum liqueur
really drives this coulis.
1113
00:51:56,760 --> 00:51:58,200
It is so jarring.
1114
00:51:58,200 --> 00:51:59,680
And...and I think
she's just poured...
1115
00:51:59,680 --> 00:52:01,280
I think it's volume on the plate,
though.
1116
00:52:01,280 --> 00:52:02,720
Yeah.
Don't you reckon?
1117
00:52:02,720 --> 00:52:04,160
Yeah.
I think that.
1118
00:52:04,160 --> 00:52:06,800
I would've loved her to cook the
booze off. Like, it's...it's boozy.
1119
00:52:06,800 --> 00:52:10,000
Yep.
And, yes, a lot less on the plate.
1120
00:52:10,000 --> 00:52:11,760
Um, I think she's got to the point
1121
00:52:11,760 --> 00:52:14,640
where that's her orange element,
you know.
1122
00:52:14,640 --> 00:52:16,600
She had to commit to it.
Yes, the apricots...
1123
00:52:16,600 --> 00:52:19,320
It's really boozy and out of balance.
1124
00:52:19,320 --> 00:52:22,320
Yeah. I like that
she thought out of the box.
1125
00:52:22,320 --> 00:52:24,640
I just wanted to love this
more than I did.
1126
00:52:25,640 --> 00:52:28,720
Is she safe as houses?
I...I'm not sure.
1127
00:52:31,200 --> 00:52:32,800
(SIGHS) OK.
1128
00:52:46,240 --> 00:52:47,760
on 10 play.
1129
00:52:49,040 --> 00:52:51,280
(DRAMATIC MUSIC)
1130
00:52:55,600 --> 00:52:58,240
DECLAN: I'm super proud
of what I've done,
1131
00:52:58,240 --> 00:53:01,880
but I'm nervous because I know
it's not a traditional take
1132
00:53:01,880 --> 00:53:04,280
on a Thai khao moo daeng.
1133
00:53:04,280 --> 00:53:07,120
So I really hope
I've elevated my dish enough
1134
00:53:07,120 --> 00:53:09,120
to save myself from elimination.
1135
00:53:10,880 --> 00:53:12,880
JOCK: Declan.
MELISSA: Hi, Declan!
1136
00:53:12,880 --> 00:53:14,480
Hello.
Hi, mate.
1137
00:53:14,480 --> 00:53:15,880
Hello.
1138
00:53:15,880 --> 00:53:17,320
Look at that!
1139
00:53:20,800 --> 00:53:23,080
Would you like to tell us
what you made us?
1140
00:53:24,440 --> 00:53:28,680
This is my take
on a Thai khao moo daeng.
1141
00:53:28,680 --> 00:53:34,400
So, how did you go about
being assigned the colour red
1142
00:53:34,400 --> 00:53:36,440
and then interpreting that
into a dish?
1143
00:53:36,440 --> 00:53:41,680
Um...instantly, um, like, that
red braised pork came to my mind.
1144
00:53:41,680 --> 00:53:45,320
Traditionally, khao moo daeng
is served with rice,
1145
00:53:45,320 --> 00:53:48,080
um, the chilli sauce on the side
and the pork.
1146
00:53:49,640 --> 00:53:52,680
But I just sort of wanted
to elevate that a bit.
1147
00:53:52,680 --> 00:53:56,560
I love noodles and I thought, you
know, I could use that with the pork
1148
00:53:56,560 --> 00:53:58,920
and then just
this beautiful chilli paste.
1149
00:53:58,920 --> 00:54:00,760
So, I'm proud of this.
1150
00:54:00,760 --> 00:54:03,360
OK. Thanks, Declan. We'll taste.
Alright.
1151
00:54:03,360 --> 00:54:05,040
We'll let you know.
Thank you.
1152
00:54:05,040 --> 00:54:06,600
Thanks, Declan.
1153
00:54:08,480 --> 00:54:10,880
Smells epic. Looks good.
Incredible.
1154
00:54:15,960 --> 00:54:17,320
Thank you.
1155
00:54:25,840 --> 00:54:31,680
The lovely thing about what is
going with Declan is that
1156
00:54:31,680 --> 00:54:34,960
you can see he's growing
when he's thinking about food.
1157
00:54:34,960 --> 00:54:37,240
The pork belly's nice.
1158
00:54:37,240 --> 00:54:39,160
It's beautifully cooked
in the pressure cooker.
1159
00:54:39,160 --> 00:54:44,360
But the sambal is probably where,
you know, it sets the dish alight.
1160
00:54:45,640 --> 00:54:49,680
It's super zingy and fresh and spicy
and sour and sweet.
1161
00:54:49,680 --> 00:54:51,040
Yeah.
1162
00:54:51,040 --> 00:54:53,000
Brief ticked.
A delicious bowl of food.
1163
00:54:53,000 --> 00:54:57,000
And I really hope that this is,
you know, the evolution of Declan.
1164
00:54:57,000 --> 00:55:00,720
I loved this dish of food.
It makes me really happy.
1165
00:55:00,720 --> 00:55:03,160
I think the noodles are perfect.
1166
00:55:03,160 --> 00:55:05,520
They have great density to them.
1167
00:55:05,520 --> 00:55:07,000
They're long, you know,
1168
00:55:07,000 --> 00:55:09,680
they haven't sort of broken apart
because the dough isn't right.
1169
00:55:09,680 --> 00:55:13,120
He knows what he's doing. I'm
really, really pleased for Declan.
1170
00:55:13,120 --> 00:55:17,120
I'm just so surprised that Declan
can go from an elegant fish dish
1171
00:55:17,120 --> 00:55:19,160
and then swing into
something like this
1172
00:55:19,160 --> 00:55:21,880
which is just...
polar ends of the spectrum.
1173
00:55:21,880 --> 00:55:25,360
Both in cooking, in technique,
in flavour. Everything.
1174
00:55:25,360 --> 00:55:27,920
I mean, the broth -
executed beautifully.
1175
00:55:27,920 --> 00:55:29,120
Like, Declan's...
1176
00:55:29,120 --> 00:55:33,360
As you said,
he's thinking about food these days.
1177
00:55:37,600 --> 00:55:41,800
ADI: What I have plated up
is not what I had in mind.
1178
00:55:41,800 --> 00:55:45,240
I wanted this to be beautiful
and balanced.
1179
00:55:45,240 --> 00:55:48,720
I was a bit stressed and I took
too long to come up with something.
1180
00:55:48,720 --> 00:55:51,400
I'm hoping that I've managed
to get some flavour in there,
1181
00:55:51,400 --> 00:55:54,360
but I'm really worried
about my zhoug.
1182
00:55:55,400 --> 00:55:56,400
Adi.
Adi.
1183
00:55:56,400 --> 00:55:57,800
Hi, guys.
How you going?
1184
00:55:57,800 --> 00:56:00,240
(DEJECTEDLY) Oh, yeah, you know.
1185
00:56:01,960 --> 00:56:03,920
Right. What have you cooked?
1186
00:56:03,920 --> 00:56:07,440
I've made a Middle Eastern-inspired
kingfish salami
1187
00:56:07,440 --> 00:56:09,400
and tapioca crackers.
1188
00:56:09,400 --> 00:56:11,360
It's green, for starters.
1189
00:56:11,360 --> 00:56:13,960
That is one thing
I will give myself.
1190
00:56:14,960 --> 00:56:17,560
You seem a bit dejected.
Yeah, I am.
1191
00:56:17,560 --> 00:56:20,040
It's rushed, which I think
shows in the plating.
1192
00:56:20,040 --> 00:56:24,120
And I don't think it will be
as balanced as I wanted it to be.
1193
00:56:24,120 --> 00:56:26,240
So I'm disappointed.
1194
00:56:27,280 --> 00:56:29,400
Ohh, no.
1195
00:56:29,400 --> 00:56:33,160
It's, like, I've wanted to do this
for so many years.
1196
00:56:33,160 --> 00:56:37,680
So I think if this was the end,
I'd...I'd be disappointed.
1197
00:56:37,680 --> 00:56:39,320
Righto. We'll taste now.
Thanks, guys.
1198
00:56:39,320 --> 00:56:40,960
Thank you.
ANDY AND JOCK: Thanks, Adi.
1199
00:56:40,960 --> 00:56:42,160
(ADI SNIFFLES)
1200
00:56:42,160 --> 00:56:45,600
Um...OK.
Let's talk about how it looks.
1201
00:56:45,600 --> 00:56:48,880
MELISSA: I think she admitted
she felt rushed.
1202
00:56:48,880 --> 00:56:50,880
The plate exemplifies that.
1203
00:56:50,880 --> 00:56:55,720
There's that, but, like, if this
tastes epic, you forgive the plating.
1204
00:56:55,720 --> 00:56:59,320
The balance,
that could be the deal-breaker.
1205
00:57:11,720 --> 00:57:14,200
It looks vibrant. And it is green.
1206
00:57:14,200 --> 00:57:16,600
It does...it does fulfil the brief
in that regard.
1207
00:57:16,600 --> 00:57:20,280
But it...it...it's just let down
in the fact that it isn't balanced.
1208
00:57:22,080 --> 00:57:24,280
If you put a zhoug on a plate,
1209
00:57:24,280 --> 00:57:27,520
it's boom, it's pow, it's whack,
it's wow, you know?
1210
00:57:27,520 --> 00:57:29,000
It's...it's really...
1211
00:57:29,000 --> 00:57:31,120
A secret weapon sometimes.
It is, you know?
1212
00:57:31,120 --> 00:57:33,040
And it really brings things to life
1213
00:57:33,040 --> 00:57:35,440
in a zingy, vibrant, delicious way.
1214
00:57:35,440 --> 00:57:38,520
And it should be...
In your face.
1215
00:57:38,520 --> 00:57:40,880
It should be definitely
in your face.
1216
00:57:40,880 --> 00:57:41,960
Yes.
1217
00:57:41,960 --> 00:57:45,280
I liked the tapioca crisps.
They were nice and crunchy.
1218
00:57:45,280 --> 00:57:47,920
Um, the fish, I mean,
you couldn't see it,
1219
00:57:47,920 --> 00:57:51,840
but it was beautifully prepped
and sliced evenly across the plate,
1220
00:57:51,840 --> 00:57:57,200
but it was very hastily prepared
in terms of the presentation.
1221
00:57:57,200 --> 00:58:00,120
But for me there's no getting away
from the sauce.
1222
00:58:00,120 --> 00:58:02,360
It's just not a good version of it.
Mmm.
1223
00:58:02,360 --> 00:58:05,200
The fish, I don't think
she should have covered with zhoug.
1224
00:58:05,200 --> 00:58:07,800
You know, I really would have loved
the contrast
1225
00:58:07,800 --> 00:58:13,000
of beautiful sashimi versus
a really bright and fiery zhoug.
1226
00:58:13,000 --> 00:58:15,280
Not like it marinading in it
1227
00:58:15,280 --> 00:58:19,080
and then you kinda lose the beauty
of...raw kingfish.
1228
00:58:19,080 --> 00:58:20,240
Yeah.
1229
00:58:20,240 --> 00:58:21,760
Danger zone.
Mmm.
1230
00:58:26,760 --> 00:58:28,440
BRENT: Walking up to the judges,
1231
00:58:28,440 --> 00:58:30,240
I'm a little bit worried
1232
00:58:30,240 --> 00:58:32,760
and I'm second-guessing myself.
1233
00:58:32,760 --> 00:58:36,920
There's a chance
that I might go home with a pin.
1234
00:58:38,720 --> 00:58:42,040
I'm wondering...
have I made the right decision?
1235
00:58:53,320 --> 00:58:55,520
(TENSE MUSIC)
1236
00:58:57,680 --> 00:58:59,320
Brent.
(BRENT CHUCKLES) G'day.
1237
00:58:59,320 --> 00:59:02,080
How are you, mate?
Good.
1238
00:59:02,080 --> 00:59:04,160
He's nervous, I reckon.
(CHUCKLES)
1239
00:59:04,160 --> 00:59:06,320
(SIGHS)
1240
00:59:06,320 --> 00:59:08,240
What have you cooked us, Brent?
1241
00:59:08,240 --> 00:59:14,120
Uh, so I've done you an octopus
yellow curry with a yellow salsa.
1242
00:59:14,120 --> 00:59:16,760
Mate, you, uh, must be
1243
00:59:16,760 --> 00:59:18,640
reasonably confident, I'm guessing,
1244
00:59:18,640 --> 00:59:20,520
given you didn't play your pin.
1245
00:59:21,680 --> 00:59:23,880
Yeah, um, I am.
1246
00:59:23,880 --> 00:59:26,680
Also, at the same time,
I'm sort of second-guessing,
1247
00:59:26,680 --> 00:59:28,440
but it's too late now.
1248
00:59:28,440 --> 00:59:30,400
So you are a bit worried!
1249
00:59:30,400 --> 00:59:32,160
(CHUCKLES NERVOUSLY) Yeah.
1250
00:59:32,160 --> 00:59:34,400
I was about to throw the pin.
1251
00:59:38,160 --> 00:59:40,160
Alright, mate, we're gonna taste it.
1252
00:59:40,160 --> 00:59:41,800
Thank you.
1253
00:59:41,800 --> 00:59:43,320
Thanks, guys.
Thanks, mate.
1254
00:59:48,520 --> 00:59:51,800
Colour brief - check.
Yeah, massive, massive tick.
1255
00:59:51,800 --> 00:59:54,440
Go for it.
Thank you.
1256
01:00:09,880 --> 01:00:13,560
You know, the guy knows his way
around a piece of octopus. My God!
1257
01:00:15,160 --> 01:00:17,080
The octopus is perfectly cooked.
It's...
1258
01:00:17,080 --> 01:00:20,640
And perfectly hibachi'd as well -
the way he kept the tail ends
1259
01:00:20,640 --> 01:00:22,920
off of the edge of the hibachi
so they didn't burn.
1260
01:00:22,920 --> 01:00:24,800
It is fantastic.
1261
01:00:24,800 --> 01:00:27,640
I'm so happy for him
because he's...he's racking up
1262
01:00:27,640 --> 01:00:30,640
good cook after good cook
after good cook now, you know?
1263
01:00:30,640 --> 01:00:32,520
Yeah.
Yeah, I agree.
1264
01:00:32,520 --> 01:00:34,360
The flavours are considered
1265
01:00:34,360 --> 01:00:37,960
and they come together in the most
beautiful way on the plate.
1266
01:00:37,960 --> 01:00:40,880
The curry,
it has a richer texture to it
1267
01:00:40,880 --> 01:00:43,200
and also it's amped up with flavour.
1268
01:00:43,200 --> 01:00:45,600
I think it balances really well
with the flavour of the octopus.
1269
01:00:45,600 --> 01:00:50,200
Then the yellow salsa.
Like, you know, the corn is sweet.
1270
01:00:50,200 --> 01:00:51,720
And then the pineapple sour in it.
1271
01:00:51,720 --> 01:00:55,720
It just like...
It just comes together so, so well.
1272
01:00:55,720 --> 01:00:58,560
The yellow salsa of dreams,
that's what it's called.
1273
01:00:58,560 --> 01:01:03,240
I cannot believe that he was even
thinking about playing his pin.
1274
01:01:03,240 --> 01:01:04,240
(LAUGHS)
1275
01:01:04,240 --> 01:01:09,120
Like, he's got to trust himself more
because that is absolutely faultless.
1276
01:01:10,120 --> 01:01:11,600
(TENSE MUSIC)
1277
01:01:15,960 --> 01:01:16,960
RUE: Whew.
1278
01:01:16,960 --> 01:01:19,200
(EXHALES)
1279
01:01:19,200 --> 01:01:22,080
In round 1 today,
we tested your palates.
1280
01:01:22,080 --> 01:01:26,280
And in round 2, we gave you
a palette - a colour palette.
1281
01:01:28,000 --> 01:01:30,680
Everyone here hit the brief.
1282
01:01:30,680 --> 01:01:34,360
More than that,
two of you really nailed it.
1283
01:01:35,360 --> 01:01:40,320
Brent, it's probably the best dish
we've seen from you
1284
01:01:40,320 --> 01:01:42,440
in the competition so far.
1285
01:01:42,440 --> 01:01:43,960
Yay!
(APPLAUSE)
1286
01:01:49,320 --> 01:01:52,200
And...Declan.
1287
01:01:52,200 --> 01:01:54,600
(CONTESTANTS CHEER)
1288
01:01:54,600 --> 01:01:56,400
THEO: Well done!
1289
01:01:58,120 --> 01:02:02,080
Fantastic red-hot sambal.
Spot-on. Well done.
1290
01:02:02,080 --> 01:02:03,520
Ohh!
1291
01:02:03,520 --> 01:02:05,280
Well done, mate.
1292
01:02:05,280 --> 01:02:08,080
Good job! I'm coming through here.
1293
01:02:09,080 --> 01:02:11,360
Oh, my gosh!
Not what I wanted.
1294
01:02:17,960 --> 01:02:23,360
Adi and Rue, sorry to say,
but both of your dishes had flaws.
1295
01:02:23,360 --> 01:02:24,640
Ohh,
1296
01:02:24,640 --> 01:02:29,440
But the flavours in one dish
worked well enough
1297
01:02:29,440 --> 01:02:31,480
to get it across the line.
1298
01:02:31,480 --> 01:02:33,000
Ohh.
1299
01:02:33,000 --> 01:02:34,320
The dish...
1300
01:02:37,720 --> 01:02:41,760
..and the cook
who is safe from elimination...
1301
01:02:43,520 --> 01:02:44,880
..is Rue.
1302
01:02:44,880 --> 01:02:45,960
Oh!
1303
01:02:45,960 --> 01:02:48,400
Adi, I'm so sorry.
It's OK.
1304
01:02:48,400 --> 01:02:50,240
Unfortunately you're going home.
1305
01:02:50,240 --> 01:02:52,160
That's OK.
1306
01:02:52,160 --> 01:02:53,960
OK.
1307
01:02:54,960 --> 01:02:56,960
(WHISPERS) Oh, my goodness.
1308
01:02:56,960 --> 01:02:58,720
(SIGHS)
1309
01:02:58,720 --> 01:03:00,200
(EXHALES)
1310
01:03:00,200 --> 01:03:05,160
Adi, you wouldn't know that you only
came into food just a few years ago.
1311
01:03:05,160 --> 01:03:09,600
You've got such a deep understanding
of cooking and cuisines.
1312
01:03:09,600 --> 01:03:11,480
And if you take that
and run with it,
1313
01:03:11,480 --> 01:03:13,440
we know that you're gonna go far.
1314
01:03:15,400 --> 01:03:16,840
What's your biggest takeaway
1315
01:03:16,840 --> 01:03:18,680
from your time here
in the MasterChef kitchen?
1316
01:03:18,680 --> 01:03:20,800
Ohhh! So much!
I'm really proud of myself.
1317
01:03:20,800 --> 01:03:23,320
And I'm really grateful
for this opportunity.
1318
01:03:23,320 --> 01:03:26,480
And it's been amazing to get
to learn so much from you guys
1319
01:03:26,480 --> 01:03:27,920
and from you guys.
1320
01:03:27,920 --> 01:03:31,920
And, yeah, it's bizarre that I ever
got to stand here and I got this far
1321
01:03:31,920 --> 01:03:34,800
and I think for someone who just
started cooking a few years ago,
1322
01:03:34,800 --> 01:03:35,880
I did OK.
1323
01:03:37,320 --> 01:03:41,040
It just goes to show, if you put
your mind to it, you can do it.
1324
01:03:41,040 --> 01:03:42,840
It'll be the same
when you get out there.
1325
01:03:42,840 --> 01:03:44,640
Yeah.
So, follow your food dream.
1326
01:03:44,640 --> 01:03:47,240
I'll do it.
'Cause I think you're gonna make it.
1327
01:03:47,240 --> 01:03:49,520
Thank you so much.
For now, it's time to say goodbye.
1328
01:03:49,520 --> 01:03:51,080
Come on!
(GIGGLES) Thanks, Jock.
1329
01:03:51,080 --> 01:03:53,680
Thanks for cooking.
Thank you. Thank you so much.
1330
01:03:53,680 --> 01:03:55,640
Don't you dare stop.
OK, I won't. (CHUCKLES)
1331
01:03:55,640 --> 01:03:57,080
Yeah, don't stop.
1332
01:03:57,080 --> 01:03:59,040
Thanks, Andy.
Good luck.
1333
01:03:59,040 --> 01:04:01,480
Alright. Bring it in. (LAUGHS)
1334
01:04:01,480 --> 01:04:04,160
This has been a really
huge journey for me.
1335
01:04:04,160 --> 01:04:06,800
(CATH SPEAKS INDISTINCTLY)
Oh, thank you.
1336
01:04:06,800 --> 01:04:08,240
And I'm really proud of myself
1337
01:04:08,240 --> 01:04:10,840
that I did something very different
to my career.
1338
01:04:10,840 --> 01:04:13,000
Something that
I'm very passionate about.
1339
01:04:13,000 --> 01:04:16,240
Being in this kitchen,
it's just solidified that.
1340
01:04:16,240 --> 01:04:18,680
Thanks. Thanks.
(APPLAUSE)
1341
01:04:18,680 --> 01:04:20,840
Ah. Oh.
1342
01:04:20,840 --> 01:04:24,920
And...I'll just take that
with me forever.
1343
01:04:24,920 --> 01:04:28,280
Give it up for Adi, everybody!
ANDY: Adi!
1344
01:04:28,280 --> 01:04:30,640
(APPLAUSE AND CHEERING)
1345
01:04:36,600 --> 01:04:39,440
NARRATOR: This week
on MasterChef Australia,
1346
01:04:39,440 --> 01:04:42,800
one of them will win
a guaranteed spot
1347
01:04:42,800 --> 01:04:44,800
in the top 5.
1348
01:04:44,800 --> 01:04:47,400
THEO: I wanna stand out.
I want to be at the top.
1349
01:04:47,400 --> 01:04:49,240
And a lot can happen
1350
01:04:49,240 --> 01:04:52,440
as we near the pointy end
of the competition.
1351
01:04:52,440 --> 01:04:54,600
RHIANNON: So awesome!
ANDY: Ready to get your hands dirty?
1352
01:04:57,200 --> 01:04:59,000
(SIZZLING)
Ooh!
1353
01:04:59,000 --> 01:05:00,600
Wow!
(BLENDER WHIRRS)
1354
01:05:00,600 --> 01:05:04,360
So prepare to salivate.
1355
01:05:04,360 --> 01:05:06,120
(CRUNCH!)
1356
01:05:06,120 --> 01:05:07,200
MELISSA: It's magical.
1357
01:05:07,200 --> 01:05:08,200
Toothsome.
1358
01:05:08,200 --> 01:05:09,360
Juicy.
1359
01:05:09,360 --> 01:05:10,640
Intoxicating.
1360
01:05:10,640 --> 01:05:11,800
JOCK: Perfect.
1361
01:05:11,800 --> 01:05:13,080
I mean, really perfect.
1362
01:05:13,080 --> 01:05:15,080
Captions by Red Bee Media
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