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ANNOUNCER: Previously on
MasterChef Australia...
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Our home cooks
had their hands full...
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It's hot.
Multi-tasking. Let's go! Whoo!
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..trying to impress the new judges,
and the one and only Jamie Oliver.
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I'm making a pani puri.
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Really? It's one of my favourites.
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I love pani puri.
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They made the most mouth wateringly
messy finger food.
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ALL: Ah!
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That was amazing.
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JAMIE OLIVER: What an
absolute knockout.
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That's the kind of food
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that's going to get you far
in this competition.
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And the top five are vying
for immunity tonight.
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WOMAN: ..guys.
MAN: Let's go!
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(ALL CHEER)
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SAVINDRI: I am immediately thinking,
"Oh, my good God."
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(WHISTLING AND WHOOPING)
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I can see Poh is putting together
what looks like
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a really intricate dessert.
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(WHOOPING AND APPLAUSE)
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Come on down, guys.
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And chef Jean-Christophe
working with some fiddly bits.
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It looks all very, you know,
cuisine nouveau,
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or however you say it.
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Come on in, enjoy the show.
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(APPLAUSE)
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Oh, my God, it smells good!
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STEPHEN: I've sort of got all these
things going through my mind.
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I'm not really sure
why they're cooking a dish
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when we're walking in.
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Yes!
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It's going to be an interesting one.
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It's incredible.
Wow.
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This is my milly filly
with pistachio.
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Yum!
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WOMAN: Oh, my God,
Poh's dish looks phenomenal.
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Guess what? Apart from
the under-bench basics,
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I only used one ingredient
and 90 minutes.
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Ooh!
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Oh, my God.
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MAN: She's a weapon.
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I can't believe it.
I'm impressed. One ingredient.
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WOMAN: Poh's dessert was so good!
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Don't they look gorgeous?
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Uh-ooh! (LAUGHS)
You sabotage.
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JEAN-CHRISTOPHE: So this is
my beef fillet
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with wine, mushroom polenta
and Roquefort cheese cream sauce.
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Contrary to Poh, I have used
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a total of 20 ingredients
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and only had 45 minutes
to complete my dish.
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Yes.
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Look at that!
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Wow!
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I was completely shocked to see
what Jean-Christophe had done.
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I mean, to get a perfectly
cooked steak with the polenta
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and the vegies
and the blue cheese sauce.
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It was incredible to see
how fast he'd done that.
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Poh and Jean-Christophe
have just demonstrated how time
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and ingredients can be used
in this kitchen
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to create something delicious.
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It's that age old MasterChef
question - what do you value more?
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Yeah.
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Time, or ingredients?
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And that is exactly what
today's challenge is all about.
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You can follow in
Aunty Poh's footsteps
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and use the under-bench staples,
plus one ingredient of your choosing.
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Do that and you'll have a whopping
90 minutes to pull a dish together.
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Or you can follow
Jean-Christophe's lead
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and select up to 20 ingredients
to cook with.
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But, if you do, you will only have
45 minutes to complete your dish.
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(EXHALES SHARPLY)
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The cook to bring us
the best dish today,
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they are immune from the
very first elimination.
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And I don't want to state
the obvious,
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but no-one wants to be
the first to go.
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So there's a lot riding
on this decision, eh.
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You've got an open pantry
and an open garden.
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And I'm excited to say this year,
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MasterChef is going greener
with renewable gas.
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So, you got to answer the question,
what's it going to be,
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time or ingredients?
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STEPHEN: I really want to win
immunity from the first elimination.
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So I'm thinking push myself.
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I want to go a bit harder,
I'm going to go all out.
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So I can see the cogs turning.
They're going into overdrive, right?
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Oh, yeah.
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Hands up if you're going Poh's
one ingredient and 90 minutes.
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I'm with Poh.
I'm with Poh.
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So that means Stevo and Snezana,
you are going one ingredient
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and 90 minutes of time.
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You other three, that means
you've got up to 20 ingredients,
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but just 45 minutes to get it done.
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Yes. Oh, gosh.
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So, for the two of you that are
going to take the 90 minutes,
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your time starts now!
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(ALL CHEER)
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SNEZANA: Today I decided I'm going
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to go with one ingredient
and 90 minutes.
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And I'm thinking like,
OK, I'm going to savoury
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'cause savoury is my strength.
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Oh, my God. Come on.
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I'm going to go tomato
because I can do so much -
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tortellini, broth.
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But then I see the onion.
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Decisions!
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Oh, bloody hell. Too hard.
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I'm thinking onion.
It's such an underrated vegetable.
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Oh, my God, come on.
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I'm standing between beautiful
red tomatoes and that ugly onion.
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Tomato or onion?
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And I'm actually not sure
what to do.
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Dee-dee-dee-dee.
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Hell, yeah.
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You can do so much with onion.
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It's a base for every amazing dish.
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I wanted to show judges
what I can do with one ugly onion.
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And putting it all together,
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I wanted to make sure
that this dish is spectacular.
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I'm happy with my decision.
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Yes!
Ah!
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Great idea. Yum.
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I like it.
Me too.
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Onions - good choice.
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Go, Snez!
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Come on!
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MAN: You got plenty of time, Steve.
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Time is all we got.
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Nuts for Steve.
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Macadamias. Macadamias.
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Wow.
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STEPHEN: So I've picked
Poh's one ingredient
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and I chose a macadamia nut.
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And I've decided to do something
different today,
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which isn't really my forte, but
I want to show I can extend myself.
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And I think the judges
will be surprised.
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Come on, Stephen.
Stevo!
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How are you going?
What is going on?
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It's looking exciting.
Well, I'm getting there.
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So I'm doing a macadamia nut gateau.
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What?!
POH: Gateau.
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I just...I'm excited
by the word 'gateau'.
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Every time you cook in this kitchen,
there is just another layer...
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Yeah.
..to Steve that we get to see.
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What I love is you're
a salty old boy from the bush,
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with your crocodile tooth
around your neck
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and you're making a lovely gateau.
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I can see that, uh, you know,
precautions is in your game.
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That's a lot of anti-sticking
going on.
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Exactly what I want.
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No sticking in there, yeah.
It's perfect.
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Can I show you something?
Yeah.
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WOMAN: Ding-dong!
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Ding...dong!
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Oh, Poh, you're amazing!
Come on now.
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You got scissors?
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Do you need scissors?
Yeah.
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Bye!
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I mean, I don't want to mention
that it's non-stick anyway,
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'cause this is good fun, right?
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It's like...
(LAUGHTER)
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And then just make a little fringe.
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Oh, that's a good idea.
Look at that.
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This is what my mother told me.
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So you just do that all around,
and then when it sits...
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Pop it in.
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Oh!
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Yeah.
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Wow.
Whoa!
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Where did you get this recipe from?
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Uh, funny enough,
I got this recipe out of the...
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My mother gave me a Women's Weekly
cookbook when I was 18 years old...
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Yeah!
..which I still have.
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Coming apart at the seams.
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Oldie but a goodie.
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Good luck, brother.
Yeah.
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So when I was young, Mum gave me
this old Women's Weekly cookbook
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and we're talking, you know,
a long time ago.
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Like, to give you an idea,
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it's got the first dual measurement
system from imperial to metric.
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So, you know, I've been cooking
a long time, and actually,
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I was lucky enough to get chosen
for the very first MasterChef,
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but unfortunately, we had a cyclone.
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The road got closed because of
a landslide,
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so we couldn't get down
to the airport.
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And Mother Nature can change
the direction of your life, I guess.
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Yeah. 16 years I've been waiting.
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And finally I'm here and I get
the opportunity to be part of it.
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It's amazing.
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He's in cruise control.
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The clock is ticking away.
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You've got one hour,
10 minutes to go!
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(WHOOPING)
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Immunity. Immunity. Immunity...
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00:10:02,600 --> 00:10:03,840
(INDISTINCT CHATTER)
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Immunity.
197
00:10:05,680 --> 00:10:07,520
Well, I can promise you this.
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One of you is going to get it.
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00:10:08,800 --> 00:10:11,080
(OTHERS LAUGH)
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00:10:11,080 --> 00:10:12,720
One in five.
201
00:10:15,240 --> 00:10:17,640
I've never cut this many onions
in my life.
202
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Today I have time,
but I only have one ingredient,
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so I really need to work hard
for this dish.
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00:10:24,200 --> 00:10:25,560
WOMAN: Snez, what are you thinking?
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00:10:25,560 --> 00:10:27,720
Tortellini.
Ooh!
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00:10:27,720 --> 00:10:30,400
Uh, a bit of ricotta
and caramelised onion inside.
207
00:10:30,400 --> 00:10:31,720
Yeah.
Yum.
208
00:10:31,720 --> 00:10:33,520
There's a few onion elements
in my dish,
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starting with caramelised onion
for my filling.
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00:10:35,320 --> 00:10:40,400
Onion broth or sauce, onion puree,
onion crisp...
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And some pickles on top as well
to freshen it up.
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Yeah.
213
00:10:44,440 --> 00:10:46,120
It was like,
my brain is going crazy.
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Hopefully I get to be
a queen of onions after this.
215
00:10:48,440 --> 00:10:51,360
Onion gives you sweetness,
it gives you sourness.
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00:10:51,360 --> 00:10:53,960
It can give you, like, umami
if you char it a little bit.
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00:10:53,960 --> 00:10:56,080
There's lots you can extract
from onion.
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00:10:56,080 --> 00:10:57,240
And that's why I picked it.
219
00:10:58,800 --> 00:10:59,880
OK.
220
00:11:01,880 --> 00:11:03,960
Very composed, Stevo. Looking good.
221
00:11:03,960 --> 00:11:06,280
Very composed, yeah.
Love it.
222
00:11:06,280 --> 00:11:08,320
I'm just, like, panicking inside.
223
00:11:08,320 --> 00:11:09,880
You're look great.
No, you're looking great.
224
00:11:09,880 --> 00:11:10,960
You're looking great.
225
00:11:10,960 --> 00:11:13,440
Oh, I smell the onions now. Yum.
Mm.
226
00:11:13,440 --> 00:11:14,640
The onions smell good.
227
00:11:14,640 --> 00:11:17,000
SUMEET: It's nice to have
this thinking time.
228
00:11:17,000 --> 00:11:18,760
I'm tossing up ideas.
229
00:11:18,760 --> 00:11:21,280
I'm thinking about what protein
do I want to go with?
230
00:11:21,280 --> 00:11:22,800
What do I pair it with?
231
00:11:22,800 --> 00:11:27,240
How do I get the maximum flavour
out of things in 45 minutes,
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which is literally no time at all.
233
00:11:28,560 --> 00:11:30,400
I just hope I can get
everything done.
234
00:11:30,400 --> 00:11:32,240
But I think I played
a good strategy so far.
235
00:11:32,240 --> 00:11:34,240
I'm feeling good about it.
236
00:11:34,240 --> 00:11:36,920
Let's see what happens
when I start to cook.
237
00:11:36,920 --> 00:11:39,040
Steve, watch your macadamias.
238
00:11:39,040 --> 00:11:40,960
Nice.
Oh!
239
00:11:40,960 --> 00:11:43,920
Golden nuts!
Nice.
240
00:11:43,920 --> 00:11:46,480
Just in the nick of time.
Just in time.
241
00:11:46,480 --> 00:11:49,280
I love your golden nuts, Stevo.
242
00:11:49,280 --> 00:11:52,120
My macadamia nut gateau,
it's not your standard gateau.
243
00:11:52,120 --> 00:11:53,440
There's no cake layers.
244
00:11:53,440 --> 00:11:55,000
I'm just using meringue layers
245
00:11:55,000 --> 00:11:56,680
and there's macadamia nuts
to add the flavour.
246
00:11:56,680 --> 00:12:01,840
The structure of my macadamia nut
gateau is two layers of meringue,
247
00:12:01,840 --> 00:12:04,880
cream in the middle, praline shards,
praline crumb cream on top.
248
00:12:04,880 --> 00:12:08,240
And it's also got
caramel-coated macadamia nuts.
249
00:12:08,240 --> 00:12:10,600
I can smell the macadamias
all toasted.
250
00:12:10,600 --> 00:12:11,960
It smells delicious.
Yum.
251
00:12:11,960 --> 00:12:15,040
Now I'm trying to get the caramel
melted so I can make a praline.
252
00:12:15,040 --> 00:12:17,440
Once I've done that, then I'm going
to look at doing some more caramel
253
00:12:17,440 --> 00:12:19,160
to make like a caramel disc.
254
00:12:19,160 --> 00:12:22,400
So there's really lots of sugar
and nuts.
255
00:12:23,520 --> 00:12:25,080
I'm gonna go and grab some bowls.
256
00:12:30,280 --> 00:12:32,760
POH: Ooh, what's that smell?
257
00:12:32,760 --> 00:12:33,960
ANDY: He's burnt the caramel.
258
00:12:33,960 --> 00:12:35,440
I can smell it's burnt.
259
00:12:35,440 --> 00:12:38,560
Oh, that is burning.
Uh-oh. He needs to get that off.
260
00:12:38,560 --> 00:12:39,680
Agh!
261
00:12:39,680 --> 00:12:41,000
Oh, no!
262
00:12:41,000 --> 00:12:42,920
Get it off, get it off.
Cool it down.
263
00:12:45,600 --> 00:12:47,800
Nah. You're right there. Nice.
264
00:12:47,800 --> 00:12:49,560
Perfect.
265
00:12:49,560 --> 00:12:51,160
Perfect timing. Just what I planned.
266
00:12:51,160 --> 00:12:53,240
Yeah, I thought so, mate.
267
00:12:53,240 --> 00:12:54,760
That is hilarious.
268
00:12:54,760 --> 00:12:56,400
(LAUGHS)
269
00:12:58,640 --> 00:13:01,520
Oh, man, that was close.
270
00:13:01,520 --> 00:13:03,240
Everything needs to be perfect
271
00:13:03,240 --> 00:13:06,240
because I really want
to win immunity
272
00:13:06,240 --> 00:13:07,680
with the Women's Weekly gateau.
273
00:13:16,600 --> 00:13:18,160
(MIXER WHIRRS)
274
00:13:19,120 --> 00:13:20,640
Do you want to lean
against this pole.
275
00:13:20,640 --> 00:13:22,080
Do you want to?
That would be great.
276
00:13:22,080 --> 00:13:23,560
Awesome. Thank you.
No worries.
277
00:13:23,560 --> 00:13:25,560
That was a good idea just to lean...
Thank you, girls.
278
00:13:25,560 --> 00:13:26,680
# Lean on me
279
00:13:26,680 --> 00:13:30,160
ALL: # Somebody to lean on... #
280
00:13:30,160 --> 00:13:32,440
We're providing you...
It's nice having musical background.
281
00:13:32,440 --> 00:13:34,680
Very calming.
We're here to help.
282
00:13:34,680 --> 00:13:37,800
Stevo, Snezana,
we're looking for one top dish
283
00:13:37,800 --> 00:13:41,200
and you only have one hour to go!
284
00:13:41,200 --> 00:13:43,360
(WHOOPING AND APPLAUSE)
285
00:13:47,040 --> 00:13:48,600
MAN: One hour!
286
00:13:48,600 --> 00:13:49,600
That's perfect.
287
00:13:49,600 --> 00:13:51,920
I just want to make a few bits
of shards of toffee, you know.
288
00:13:51,920 --> 00:13:54,240
Have you been doing caramel
many times in your life?
289
00:13:54,240 --> 00:13:55,280
No, not much.
290
00:13:55,280 --> 00:13:57,200
I'm not a big dessert maker,
to be honest.
291
00:13:57,200 --> 00:13:59,480
I thought that. I'm really pleased
you went and did a dessert.
292
00:14:02,120 --> 00:14:03,720
Too long on this.
293
00:14:03,720 --> 00:14:06,280
I picked onion as my one ingredient.
294
00:14:06,280 --> 00:14:07,600
Cutting more onions.
295
00:14:07,600 --> 00:14:09,800
Reason I picked it is I just wanted
296
00:14:09,800 --> 00:14:12,840
to show some of my skills
to new judges.
297
00:14:12,840 --> 00:14:14,280
Those onions are smelling good,
though.
298
00:14:14,280 --> 00:14:16,640
Alright. What am I doing here?
Pickle.
299
00:14:16,640 --> 00:14:18,000
And it's pretty crazy.
300
00:14:18,000 --> 00:14:21,640
I think I have five or six
onion elements.
301
00:14:21,640 --> 00:14:24,120
No stress, Snez. You got this.
Stay calm.
302
00:14:24,120 --> 00:14:26,640
And I'm like,
"Oh, my God, what have I done?"
303
00:14:28,200 --> 00:14:29,680
Snez.
Hello.
304
00:14:29,680 --> 00:14:31,360
Onions!
I know.
305
00:14:31,360 --> 00:14:32,920
I would not have thought, but it...
306
00:14:32,920 --> 00:14:34,480
Me too.
..actually makes a lot of sense.
307
00:14:34,480 --> 00:14:35,680
I'm excited for you.
Yeah.
308
00:14:35,680 --> 00:14:37,400
Tell me what you're making.
Yeah, that's the thing.
309
00:14:37,400 --> 00:14:40,680
It's going to be a tortellini with,
um, ricotta filling and a little bit
310
00:14:40,680 --> 00:14:42,520
of caramelised onion inside as well.
311
00:14:42,520 --> 00:14:45,640
I'm going to have onion broth that's
going to be kind of poured around.
312
00:14:45,640 --> 00:14:48,280
I have some onion skins
kind of frosting away.
313
00:14:48,280 --> 00:14:50,240
So I want to get that like a char.
314
00:14:50,240 --> 00:14:52,800
And I'm going to make, like,
that really smoky oil.
315
00:14:52,800 --> 00:14:54,840
And I'm going to have
a little pickle on top.
316
00:14:54,840 --> 00:14:57,280
I have this idea, but I don't know
if I'm going to execute.
317
00:14:57,280 --> 00:14:58,800
Yeah.
Does it sound good?
318
00:14:58,800 --> 00:15:01,240
It sounds like a lot.
Yeah.
319
00:15:01,240 --> 00:15:02,480
I'm just concerned.
320
00:15:02,480 --> 00:15:05,520
I feel like my dough is a bit soft.
It is. I was just about to say.
321
00:15:05,520 --> 00:15:06,680
It's a bit soft.
Yeah.
322
00:15:06,680 --> 00:15:08,240
So you want a slightly softer dough
323
00:15:08,240 --> 00:15:09,760
when you're folding and wrapping.
Yes.
324
00:15:09,760 --> 00:15:12,160
I mean, you can make it work,
but I think this is too soft.
325
00:15:12,160 --> 00:15:14,520
Yeah, I think so too.
Find your calm. Don't stress.
326
00:15:14,520 --> 00:15:15,600
Good luck!
Thank you.
327
00:15:15,600 --> 00:15:18,520
Now I have to go back
and take the dough out,
328
00:15:18,520 --> 00:15:20,120
and I start rolling it
in more flour.
329
00:15:20,120 --> 00:15:21,520
There's so much to do.
330
00:15:21,520 --> 00:15:23,600
And the last thing I need
is to deal with this dough.
331
00:15:23,600 --> 00:15:26,400
And it takes time.
It's taking so much time.
332
00:15:26,400 --> 00:15:29,520
OK. That's it.
333
00:15:29,520 --> 00:15:31,080
This is it.
334
00:15:31,080 --> 00:15:33,920
Lourdes, Sumeet, Sav,
335
00:15:33,920 --> 00:15:37,600
you've got 45 minutes from now!
336
00:15:37,600 --> 00:15:40,120
(WHOOPING AND APPLAUSE)
337
00:15:41,680 --> 00:15:43,320
SAVINDRI: We have up to
20 ingredients.
338
00:15:43,320 --> 00:15:46,720
However, 45 minutes
is literally no time at all.
339
00:15:46,720 --> 00:15:49,400
I have been sitting like a duck,
340
00:15:49,400 --> 00:15:51,040
just wheels turning away.
341
00:15:51,040 --> 00:15:52,480
Um, I need...
342
00:15:52,480 --> 00:15:58,040
And my strategy on this cook
is to pack as much flavour
343
00:15:58,040 --> 00:16:02,280
and be smart with the protein
that I use that cooks quickly.
344
00:16:02,280 --> 00:16:05,320
So I'm going for squid because
I know that's going to be
345
00:16:05,320 --> 00:16:06,560
a quick little cook.
346
00:16:06,560 --> 00:16:11,040
But now I'm thinking a much smarter
thing for me to do
347
00:16:11,040 --> 00:16:13,840
than try and cook it in 45 minutes
348
00:16:13,840 --> 00:16:19,000
is to make a tropical squid ceviche
with curry leaf and coconut,
349
00:16:19,000 --> 00:16:23,520
because it doesn't actually take
too much time to make.
350
00:16:23,520 --> 00:16:24,800
I'm happy with those.
351
00:16:24,800 --> 00:16:28,200
I'm leaning into my
Sri Lankan background.
352
00:16:28,200 --> 00:16:31,760
I'm going coconut, I'm going
curry leaves, I'm going the onions
353
00:16:31,760 --> 00:16:33,320
and beautiful mangoes.
354
00:16:33,320 --> 00:16:35,240
(WHOOPING)
355
00:16:36,960 --> 00:16:38,280
Oh!
356
00:16:38,280 --> 00:16:40,440
Yeah. This is cool.
Well done, Sav.
357
00:16:40,440 --> 00:16:42,080
Nice. It's different.
358
00:16:43,240 --> 00:16:44,640
The grocery police are here.
359
00:16:44,640 --> 00:16:45,680
Hi. Alright, you're counting.
360
00:16:45,680 --> 00:16:47,320
One, two, three...
361
00:16:47,320 --> 00:16:49,080
This might not be all of it.
362
00:16:49,080 --> 00:16:52,080
..four, five, six, seven,
363
00:16:52,080 --> 00:16:54,800
eight, nine, 10.
364
00:16:54,800 --> 00:16:56,240
11.
11.
365
00:16:56,240 --> 00:16:58,640
I'm making miso butter,
bacon and corn salsa.
366
00:16:58,640 --> 00:17:01,240
And then it's pork chop on top.
367
00:17:01,240 --> 00:17:03,160
And then we've got, like,
a sweet-and-sour sauce.
368
00:17:03,160 --> 00:17:04,200
Wow. OK.
369
00:17:04,200 --> 00:17:06,520
So how are you gonna cook
the pork chop?
370
00:17:06,520 --> 00:17:08,600
I am gonna pan sear it.
371
00:17:08,600 --> 00:17:12,600
Um, grapeseed oil, super hot pan,
maybe, like three minutes each side.
372
00:17:12,600 --> 00:17:13,800
I need to separate it into two.
373
00:17:13,800 --> 00:17:14,920
I don't want it that thick,
374
00:17:14,920 --> 00:17:16,760
so I want it like a steak,
basically.
375
00:17:16,760 --> 00:17:17,800
Bone in or out?
376
00:17:17,800 --> 00:17:20,520
I mean, I'll cook it on the bone
and then take it off.
377
00:17:20,520 --> 00:17:22,240
Cooking on the bone
gives you more flavour.
378
00:17:22,240 --> 00:17:23,560
Ah, good.
379
00:17:23,560 --> 00:17:26,040
Also, cooking it on the bone
means it takes longer to cook.
380
00:17:26,040 --> 00:17:28,600
True.
So you got 45 minutes, my sister.
381
00:17:28,600 --> 00:17:30,320
Alright.
We are watching you though.
382
00:17:30,320 --> 00:17:32,360
Sounds good.
383
00:17:32,360 --> 00:17:35,880
I'm very excited to be getting
valuable feedback and advice
384
00:17:35,880 --> 00:17:38,720
from the judges, because I'm
the youngest in the competition
385
00:17:38,720 --> 00:17:42,280
and I'm up against
a lot of talented older contestants.
386
00:17:42,280 --> 00:17:44,000
Come on, Stevo.
Yes!
387
00:17:48,000 --> 00:17:50,760
I only finished high school
a few years ago,
388
00:17:50,760 --> 00:17:53,760
and I didn't know what to do
in terms of my career.
389
00:17:54,880 --> 00:17:56,640
Then I found my passion for food,
390
00:17:56,640 --> 00:18:00,120
and I know that I want a career
in cooking.
391
00:18:01,680 --> 00:18:07,040
But my biggest concern coming
onto MasterChef is I am only 22,
392
00:18:07,040 --> 00:18:10,600
so I definitely don't have years
and years of experience upon me.
393
00:18:13,880 --> 00:18:15,160
Technique is not always there,
394
00:18:15,160 --> 00:18:17,120
so that's what makes me
a little uneasy.
395
00:18:18,280 --> 00:18:19,480
But...
396
00:18:19,480 --> 00:18:20,560
Oh!
397
00:18:20,560 --> 00:18:23,680
..you know, I want to improve,
I want to do better and get better.
398
00:18:23,680 --> 00:18:26,400
WOMAN: Well done, Lourdes!
Keep going.
399
00:18:26,400 --> 00:18:27,960
Thanks.
400
00:18:27,960 --> 00:18:30,360
MAN: Come on, Sumeet!
Well done, Sumeet.
401
00:18:30,360 --> 00:18:31,720
Thank you.
Looking good.
402
00:18:31,720 --> 00:18:35,560
Thanks, guys. So I'm making
tandoori prawn skewers.
403
00:18:35,560 --> 00:18:38,680
Nice. Yum, yum.
Yeah. Thank you.
404
00:18:38,680 --> 00:18:42,560
I've chosen this dish because
the prawns will really cook quick.
405
00:18:42,560 --> 00:18:43,960
Let's go, Sumeet!
406
00:18:43,960 --> 00:18:45,360
Righto, Sumeet.
407
00:18:45,360 --> 00:18:46,600
Hello.
408
00:18:46,600 --> 00:18:48,320
First of all...
Yes.
409
00:18:48,320 --> 00:18:49,360
..what are you cooking?
410
00:18:49,360 --> 00:18:53,080
OK, so I'm making
tandoori prawns skewers.
411
00:18:53,080 --> 00:18:55,760
Whoa!
Yeah. So I'm going to make that.
412
00:18:55,760 --> 00:18:57,840
Tandoori's got a lot of ingredients
in it.
413
00:18:57,840 --> 00:18:59,400
Yes, it does.
You're gonna get there?
414
00:18:59,400 --> 00:19:01,920
I'm going to do it with...
I'm going to do like a softened one.
415
00:19:01,920 --> 00:19:04,640
So I'm not going to go
the whole blast of you know what,
416
00:19:04,640 --> 00:19:07,440
because we don't have...
So I'm going to smoke the prawns.
417
00:19:07,440 --> 00:19:10,080
On the skewers is also going to be
some, um...
418
00:19:11,280 --> 00:19:13,080
..some of this.
Capsicum.
419
00:19:13,080 --> 00:19:15,040
(LAUGHS)
420
00:19:15,040 --> 00:19:17,800
So you've got 18 ingredients
that I can see.
421
00:19:17,800 --> 00:19:19,880
Yes.
None in your pockets?
422
00:19:19,880 --> 00:19:21,960
None in my pocket.
Officer Oliver, he'll get you.
423
00:19:21,960 --> 00:19:24,240
Well, like, listen,
I've got to do a job.
424
00:19:24,240 --> 00:19:27,800
You've only got those 45 minutes
ticking away.
425
00:19:27,800 --> 00:19:29,640
We'll come see you in a bit.
Good luck.
426
00:19:29,640 --> 00:19:31,120
WOMAN: All good, Sumeet.
Keep smiling.
427
00:19:31,120 --> 00:19:32,800
Got it, Sumeet.
428
00:19:34,360 --> 00:19:36,000
Your shoes match my dress.
Yeah.
429
00:19:36,000 --> 00:19:37,760
ANDY: I love your shoes.
They're epic.
430
00:19:37,760 --> 00:19:39,320
Oh, no. Your shoes match my dress.
431
00:19:39,320 --> 00:19:40,960
Yeah, I know,
but I really like your shoes.
432
00:19:40,960 --> 00:19:42,440
Yeah. They're good.
Let's just be honest.
433
00:19:42,440 --> 00:19:44,760
We all three of us have
got a strong shoe game.
434
00:19:44,760 --> 00:19:46,720
Confidence in our shoe game.
435
00:19:47,840 --> 00:19:50,520
What do you call that? Argyle?
Yeah, I guess.
436
00:19:50,520 --> 00:19:53,360
When you get to 40,
you need to up your sock game.
437
00:19:53,360 --> 00:19:55,680
You good?
Yeah. How are you going?
438
00:19:55,680 --> 00:19:58,440
Yeah. Very smelly onion.
(CHUCKLES)
439
00:19:58,440 --> 00:20:00,840
Alright, guys,
time is of the essence.
440
00:20:00,840 --> 00:20:03,600
You all have 30 minutes left!
441
00:20:03,600 --> 00:20:06,040
(WHOOPING)
442
00:20:08,840 --> 00:20:11,600
MAN: Nice, Sumeet.
I'm racing against the clock today.
443
00:20:11,600 --> 00:20:13,920
You just got to hustle.
That's it.
444
00:20:13,920 --> 00:20:15,360
Let's go!
445
00:20:15,360 --> 00:20:17,160
(APPLAUSE)
446
00:20:18,760 --> 00:20:20,040
(WHOOPING)
447
00:20:20,040 --> 00:20:24,120
Go on, Sumeet. You got this.
448
00:20:24,120 --> 00:20:26,160
Go, girl!
449
00:20:26,160 --> 00:20:29,200
That's a lot of onions you got.
450
00:20:29,200 --> 00:20:31,800
For my onion and ricotta tortellini,
451
00:20:31,800 --> 00:20:33,760
I spent so much time on that pasta
452
00:20:33,760 --> 00:20:35,760
that I'm already running out
of time.
453
00:20:35,760 --> 00:20:37,960
Uh, I think I'm trying to do
too much.
454
00:20:37,960 --> 00:20:39,320
I'm doing so many elements.
455
00:20:39,320 --> 00:20:43,360
My onion crisp is in the oven,
my broth is reducing,
456
00:20:43,360 --> 00:20:45,200
my ricotta still needs
to be strained.
457
00:20:45,200 --> 00:20:48,920
The caramelised onion is not
finished, puree is not nearly done.
458
00:20:48,920 --> 00:20:50,840
Ah! Deep breaths, deep breaths.
459
00:20:50,840 --> 00:20:52,960
So I'm really frantic.
(BEEPING)
460
00:20:52,960 --> 00:20:55,480
Which one's beeping.
What is that?
461
00:20:56,800 --> 00:20:58,880
There's a bit going on here.
Yeah, that's a lot.
462
00:20:58,880 --> 00:21:00,280
Something's burning.
463
00:21:03,800 --> 00:21:04,960
Oh!
464
00:21:04,960 --> 00:21:06,640
Agh, I burned them!
465
00:21:06,640 --> 00:21:08,840
Why didn't I go with tomatoes?
466
00:21:19,720 --> 00:21:22,240
SNEZANA: For my onion and ricotta
tortellini
467
00:21:22,240 --> 00:21:25,280
I have so much going on
that I don't even pay attention
468
00:21:25,280 --> 00:21:27,400
to my onion crisp in the oven.
469
00:21:28,560 --> 00:21:30,280
Agh, I burned them!
470
00:21:31,440 --> 00:21:33,800
Do it again, do it again.
Oh, no.
471
00:21:33,800 --> 00:21:34,840
Yeah, I'll do it again.
472
00:21:34,840 --> 00:21:36,480
I pull it out and it's burned.
473
00:21:36,480 --> 00:21:39,360
So I'm getting on,
putting another one in.
474
00:21:39,360 --> 00:21:41,880
Disaster this time.
475
00:21:41,880 --> 00:21:44,400
Another one. Another batch goes in.
476
00:21:44,400 --> 00:21:45,840
(SHRIEKS)
477
00:21:45,840 --> 00:21:47,320
Snez, focus.
478
00:21:47,320 --> 00:21:48,880
There's so much to do.
479
00:21:51,120 --> 00:21:52,680
Yeah, good technique, Sav.
Good technique.
480
00:21:53,880 --> 00:21:56,800
Good.
WOMAN: Savi with the slippery squid.
481
00:21:56,800 --> 00:22:00,760
There is an immunity on the line,
and I 100% am gunning for it.
482
00:22:01,920 --> 00:22:03,160
She's in the zone.
483
00:22:03,160 --> 00:22:06,480
So I've made a strategic decision
to go to the squid,
484
00:22:06,480 --> 00:22:10,320
because I really don't have
a lot of time to play with today.
485
00:22:10,320 --> 00:22:11,560
Come on, Sav.
Sav.
486
00:22:11,560 --> 00:22:13,480
I like what I see.
487
00:22:13,480 --> 00:22:16,120
Some nice preparation of squid.
488
00:22:16,120 --> 00:22:18,800
What's the dish?
So I'm doing a ceviche of squid...
489
00:22:18,800 --> 00:22:21,240
..squid and mango,
doing a curry leaf oil.
490
00:22:21,240 --> 00:22:24,880
Doing a sweetened coconut cream
and chilli.
491
00:22:24,880 --> 00:22:26,480
Yeah, that's pretty much it.
492
00:22:26,480 --> 00:22:28,240
Wow. OK.
493
00:22:28,240 --> 00:22:29,440
Very smart too.
Yeah.
494
00:22:29,440 --> 00:22:31,840
We're cooking in seconds.
Yeah. Really smart.
495
00:22:31,840 --> 00:22:34,360
Where's the spud come into it?
496
00:22:34,360 --> 00:22:36,520
For the crispy element.
Right. So we're eating off...
497
00:22:36,520 --> 00:22:38,400
..eating off the potato chip.
498
00:22:38,400 --> 00:22:39,720
You are indeed, sir.
499
00:22:39,720 --> 00:22:41,000
Good luck.
We'll be back.
500
00:22:41,000 --> 00:22:42,760
Alright.
Looking forward to it.
501
00:22:42,760 --> 00:22:45,840
I'm doing some crispy little
potato chips because everyone needs
502
00:22:45,840 --> 00:22:48,920
a crispy little carb
to shovel squid in their mouth.
503
00:22:50,560 --> 00:22:51,800
WOMAN: Chippies.
504
00:22:51,800 --> 00:22:54,400
Oh, who needs a mandolin
when you got a Sav!
505
00:22:54,400 --> 00:22:55,800
(LAUGHTER)
506
00:22:55,800 --> 00:22:57,400
I'm not responding,
but I can hear you.
507
00:22:57,400 --> 00:22:58,800
And thank you.
508
00:22:58,800 --> 00:23:02,080
Squid is a smart option
509
00:23:02,080 --> 00:23:08,080
because the cooking itself
is done in the ceviche.
510
00:23:08,080 --> 00:23:09,640
I've got the curing liquid.
511
00:23:12,040 --> 00:23:15,800
Usually squid is ceviche'd
with something like lime or lemon,
512
00:23:15,800 --> 00:23:17,600
but I'm a little bit of a nerd,
513
00:23:17,600 --> 00:23:20,120
and I know that vinegar
has acidic acid,
514
00:23:20,120 --> 00:23:23,840
and it's going to actually
slightly change that texture
515
00:23:23,840 --> 00:23:25,680
of the squid in that short amount
of time,
516
00:23:25,680 --> 00:23:27,760
to allow that lime
to really penetrate
517
00:23:27,760 --> 00:23:29,800
and have that lovely lime flavour.
518
00:23:29,800 --> 00:23:32,200
WOMAN: Well done, Sav.
MAN: Looking good, honey.
519
00:23:32,200 --> 00:23:33,920
Thank you.
Stay calm.
520
00:23:33,920 --> 00:23:35,240
You've got plenty of time.
521
00:23:35,240 --> 00:23:37,040
Love it when you call me honey,
Johnny.
522
00:23:37,040 --> 00:23:40,400
Ah, any time, mate. Any time.
523
00:23:40,400 --> 00:23:41,920
(LAUGHS)
524
00:23:43,720 --> 00:23:46,480
MAN: Is that meringue?
I did not expect that at all.
525
00:23:46,480 --> 00:23:49,160
STEPHEN: I'm making this
macadamia nut gateau.
526
00:23:49,160 --> 00:23:52,680
The meringue is pretty
straightforward - eggwhite, sugar.
527
00:23:52,680 --> 00:23:55,120
I've got to use a stabiliser,
so I use vinegar
528
00:23:55,120 --> 00:23:56,560
because that's all I've got.
529
00:23:57,560 --> 00:24:00,240
It's a gateau, isn't it?
Yeah.
530
00:24:00,240 --> 00:24:03,600
I know I want to put
macadamia nuts in the meringue...
531
00:24:03,600 --> 00:24:05,840
Ooh. Sneaky nuts.
532
00:24:05,840 --> 00:24:08,320
..so when you break through the
meringue, it's got the nuts inside
533
00:24:08,320 --> 00:24:10,200
so that when you bite into a piece
of gateau,
534
00:24:10,200 --> 00:24:11,880
you'll get this crunch.
535
00:24:11,880 --> 00:24:15,000
MAN: That's it, Steve.
Killin' it, brother.
536
00:24:15,000 --> 00:24:17,120
But it will be
not a really sweet crunch.
537
00:24:17,120 --> 00:24:19,440
It'll help temper the sweetness
of the meringue.
538
00:24:19,440 --> 00:24:21,000
I have to say, it's been
a bit of a challenge
539
00:24:21,000 --> 00:24:22,800
just using the one ingredient.
540
00:24:22,800 --> 00:24:25,480
Don't know if I made the right
decision but we'll see, I guess.
541
00:24:27,880 --> 00:24:29,480
Right!
542
00:24:29,480 --> 00:24:31,880
Look, Stephen's got a run on him.
543
00:24:31,880 --> 00:24:33,880
I want to be running like that at 62.
544
00:24:33,880 --> 00:24:35,520
(LAUGHS)
Damn.
545
00:24:35,520 --> 00:24:37,720
I'd be happy to be cooking like that
at 62.
546
00:24:37,720 --> 00:24:40,120
MAN: Sumeet, those prawns
looking good.
547
00:24:40,120 --> 00:24:41,960
MAN 2: Yeah, they look awesome,
Sumeet.
548
00:24:41,960 --> 00:24:44,520
For my tandoori prawns...
549
00:24:46,280 --> 00:24:48,480
..I've got to be able
to pack flavour into this dish.
550
00:24:48,480 --> 00:24:51,080
You're doing well.
551
00:24:51,080 --> 00:24:55,080
My spices and my marinade is
definitely going to give me flavour,
552
00:24:55,080 --> 00:24:58,400
but it's not going to give me
that smoky taste that you get
553
00:24:58,400 --> 00:25:01,960
when you put your food
into a tandoor or a clay oven.
554
00:25:01,960 --> 00:25:05,160
So I'm going to get a smoky sort
of flavour into it,
555
00:25:05,160 --> 00:25:07,120
but actually smoking them.
556
00:25:07,120 --> 00:25:08,200
To be able to do that,
557
00:25:08,200 --> 00:25:12,360
it's actually a very ancient
technique of smoking food in India,
558
00:25:12,360 --> 00:25:14,440
and it's called 'dhungar'.
559
00:25:14,440 --> 00:25:19,080
I literally put a few drops
of grapeseed oil onto the hot coal
560
00:25:19,080 --> 00:25:20,720
and it starts to smoke.
561
00:25:20,720 --> 00:25:22,720
You see me?
Yeah.
562
00:25:22,720 --> 00:25:25,280
Now I need my prawns
and my vegies to smoke.
563
00:25:25,280 --> 00:25:28,040
So I've just overturned
another mixing bowl
564
00:25:28,040 --> 00:25:30,320
to create a sort of smoking chamber.
565
00:25:30,320 --> 00:25:34,160
It's going to just add another
texture, another layer of flavour
566
00:25:34,160 --> 00:25:36,360
onto my tandoori prawn skewer.
567
00:25:36,360 --> 00:25:38,440
(WHOOPING AND APPLAUSE)
568
00:25:38,440 --> 00:25:39,600
Wow.
569
00:25:39,600 --> 00:25:41,280
Thanks, guys.
570
00:25:41,280 --> 00:25:42,760
It's so beautiful.
571
00:25:42,760 --> 00:25:45,440
It's starting to smell
really good in here.
572
00:25:45,440 --> 00:25:47,560
You've got 15 minutes, guys!
573
00:25:47,560 --> 00:25:49,640
15 minutes!
574
00:25:52,360 --> 00:25:53,960
Exactly what want.
575
00:25:53,960 --> 00:25:55,800
MAN: Let's go, guys!
576
00:26:02,320 --> 00:26:03,880
MAN: How are you doing
that pork chop?
577
00:26:03,880 --> 00:26:06,840
I'm just gonna slice it in half
and then just pan sear it.
578
00:26:06,840 --> 00:26:08,240
Yeah, OK.
579
00:26:10,960 --> 00:26:13,560
Lourdes, how are you?
I'm good.
580
00:26:13,560 --> 00:26:14,760
I'm just, um, doing my salsa,
581
00:26:14,760 --> 00:26:17,440
and I'm just about to put
my pork chop on,
582
00:26:17,440 --> 00:26:21,200
which I'm nervous for
because I've never cooked
583
00:26:21,200 --> 00:26:23,520
with pork chop with the thing in
but I'm giving it a go.
584
00:26:23,520 --> 00:26:25,480
This is the most delicate meat.
Yeah.
585
00:26:25,480 --> 00:26:28,680
Piece of meat.
It has to be cooked perfectly.
586
00:26:28,680 --> 00:26:29,840
OK.
587
00:26:31,600 --> 00:26:34,040
So...
Wow. So nice and sweet.
588
00:26:34,040 --> 00:26:35,760
Yeah. It's going to be
a nice and sweet corn.
589
00:26:35,760 --> 00:26:37,880
Good luck, yeah.
Thank you so much.
590
00:26:37,880 --> 00:26:40,480
I'm definitely panicking
a little bit because I know
591
00:26:40,480 --> 00:26:44,000
that if I mess up this cook,
I ruin my chance at immunity
592
00:26:44,000 --> 00:26:45,760
from the first elimination.
593
00:26:45,760 --> 00:26:48,400
Uh!
Yum! Go, Lourdes.
594
00:26:48,400 --> 00:26:51,240
MAN: Baste, baby, baste.
Baste it, baby.
595
00:26:51,240 --> 00:26:54,640
There is a mountain of pressure
to cook this pork perfectly.
596
00:26:59,080 --> 00:27:01,880
I like my pork cooked quite
medium rare because then it's
597
00:27:01,880 --> 00:27:03,560
really nice and juicy.
598
00:27:03,560 --> 00:27:06,040
I don't want tough pork,
I don't want it dry,
599
00:27:06,040 --> 00:27:07,640
but you also don't want it raw.
600
00:27:13,200 --> 00:27:14,400
Moment of truth.
601
00:27:17,920 --> 00:27:19,960
The first thing I noticed
when I sliced into it,
602
00:27:19,960 --> 00:27:22,160
it is a little too pink
for my liking.
603
00:27:23,400 --> 00:27:26,280
I think it's too pink.
She's freaking me out so bad.
604
00:27:26,280 --> 00:27:27,560
I think it's too pink.
605
00:27:27,560 --> 00:27:28,840
Be calm.
606
00:27:29,880 --> 00:27:31,680
So I'm starting to panic.
607
00:27:31,680 --> 00:27:33,120
I think it's really rare.
608
00:27:43,760 --> 00:27:46,480
I think it's too pink.
Should I put it back on?
609
00:27:46,480 --> 00:27:48,560
I'm feeling a little bit nervous
about my pork,
610
00:27:48,560 --> 00:27:51,600
and I think it could be
a tiny bit under.
611
00:27:51,600 --> 00:27:52,800
I think it's really rare.
612
00:27:52,800 --> 00:27:54,480
I'm starting to panic.
613
00:27:54,480 --> 00:27:56,960
Do I either leave it as is
and hope for the best,
614
00:27:56,960 --> 00:27:59,560
or get it back on the pan
for an extra quick sear?
615
00:28:00,560 --> 00:28:02,000
MAN: Lourdes, you got this.
Focus up.
616
00:28:02,000 --> 00:28:03,520
I think it's pink.
I'm putting it back on.
617
00:28:03,520 --> 00:28:05,200
MAN 2: Yeah, if you got time.
618
00:28:05,200 --> 00:28:06,280
Yeah.
619
00:28:06,280 --> 00:28:08,920
Remember, it's gonna rest, yeah.
Yeah.
620
00:28:12,360 --> 00:28:13,400
That's better.
621
00:28:13,400 --> 00:28:15,560
You gotta hustle now, Snez.
You've got to hustle.
622
00:28:15,560 --> 00:28:19,880
For my onion and ricotta tortellini
I have so much to do.
623
00:28:19,880 --> 00:28:21,760
My head, I have no idea
what's going on.
624
00:28:21,760 --> 00:28:24,280
My second onion crisp
worked really well.
625
00:28:24,280 --> 00:28:25,720
Everything else is ready.
626
00:28:25,720 --> 00:28:27,480
Caramelised onion for my filling.
627
00:28:27,480 --> 00:28:31,240
Onion broth or sauce, onion puree.
628
00:28:31,240 --> 00:28:33,800
I've never cooked
this much onion before.
629
00:28:33,800 --> 00:28:34,880
I'm rolling out my pasta.
630
00:28:34,880 --> 00:28:38,480
I still need to roll the ravioli,
get the filling done, cook them.
631
00:28:38,480 --> 00:28:41,840
I hope Jamie's not watching me
rolling this tortellini.
632
00:28:43,320 --> 00:28:45,160
(CHUCKLES) Pressure's on.
633
00:28:46,160 --> 00:28:48,160
He's a king of pasta.
634
00:28:50,160 --> 00:28:54,840
I've never rolled pasta and wrapped
pasta this quickly in my life.
635
00:28:54,840 --> 00:28:56,680
Please don't split on me.
636
00:28:58,520 --> 00:29:00,960
The clock is ticking away.
637
00:29:00,960 --> 00:29:03,320
You've got five minutes to go!
638
00:29:03,320 --> 00:29:05,320
(WHOOPING)
639
00:29:07,240 --> 00:29:10,040
Curry leaves are smelling so good.
Wow.
640
00:29:10,040 --> 00:29:11,520
I'm pulling up.
641
00:29:12,960 --> 00:29:14,360
JONATHAN: Is that like
a little bhaji?
642
00:29:14,360 --> 00:29:16,720
Just to give a little crispy
something.
643
00:29:16,720 --> 00:29:17,840
Nice idea.
644
00:29:17,840 --> 00:29:19,480
WOMAN: Go, Snez.
645
00:29:24,800 --> 00:29:27,920
Go, Sumeet. Yeah!
646
00:29:29,600 --> 00:29:33,280
SUMEET: I've let my prawns sit
in that smoke and absorb all that,
647
00:29:33,280 --> 00:29:37,280
you know, beautiful,
smoky charcoal smell.
648
00:29:37,280 --> 00:29:38,880
(SNIFFS)
649
00:29:38,880 --> 00:29:40,360
Nice smell.
650
00:29:40,360 --> 00:29:42,800
Oh, thank you, sir. Thank you.
651
00:29:42,800 --> 00:29:44,960
Can we move in together? (CHUCKLES)
652
00:29:44,960 --> 00:29:47,520
I don't know what my husband
will think about that, but...
653
00:29:47,520 --> 00:29:49,160
MAN: The skewer looks beautiful.
654
00:29:49,160 --> 00:29:51,000
Sumeet. Yum.
655
00:29:51,000 --> 00:29:55,640
I'm going to skewer the prawns
onto a metal skewer with, you know,
656
00:29:55,640 --> 00:29:58,760
alternating the prawns
with the capsicum and the onion.
657
00:29:58,760 --> 00:30:01,200
I think it really adds
a lot of flavour when you have
658
00:30:01,200 --> 00:30:02,560
all of them together,
659
00:30:02,560 --> 00:30:04,920
and then you sort of
just finish it off in an open flame.
660
00:30:06,480 --> 00:30:07,760
Nice, Sumeet.
661
00:30:09,560 --> 00:30:12,160
Looking very chill, Savi.
Looking good.
662
00:30:12,160 --> 00:30:14,680
SAVINDRI: Pretty much
all the elements are done
663
00:30:14,680 --> 00:30:16,680
for my tropical squid ceviche.
664
00:30:17,720 --> 00:30:19,240
And it tastes delicious.
665
00:30:19,240 --> 00:30:20,600
Yum.
666
00:30:20,600 --> 00:30:22,600
And I've got some crispy
little potato chips to go with it,
667
00:30:22,600 --> 00:30:25,200
so I think I played a good strategy.
668
00:30:25,200 --> 00:30:26,440
I'm feeling good about it.
669
00:30:26,440 --> 00:30:29,360
Yum, Sav.
It looks so good, Sav.
670
00:30:30,840 --> 00:30:34,120
WOMAN: Nice, Steve!
MAN: Go on, Steve.
671
00:30:34,120 --> 00:30:35,960
Yeah.
You got it, Steve.
672
00:30:35,960 --> 00:30:38,440
Dong-dong at those little suckers.
673
00:30:38,440 --> 00:30:39,600
Yeah.
674
00:30:39,600 --> 00:30:41,120
STEPHEN: My macadamia nut gateau,
675
00:30:41,120 --> 00:30:44,200
it's supposed to look like the
Women's Weekly gateau to a point,
676
00:30:44,200 --> 00:30:46,400
but I'm trying to MasterChef it up.
677
00:30:46,400 --> 00:30:48,480
Good work, Stevo.
678
00:30:48,480 --> 00:30:52,080
So meringue's ready.
I've got all the other ingredients.
679
00:30:52,080 --> 00:30:54,040
I've got to assemble it,
and it's got to look fantastic.
680
00:30:55,240 --> 00:30:56,360
Oh.
681
00:30:56,360 --> 00:30:58,080
I'm struggling with it.
682
00:30:58,080 --> 00:30:59,320
Oh, come on.
683
00:30:59,320 --> 00:31:01,840
I haven't got delicate fingers,
so it's a challenge for me.
684
00:31:03,840 --> 00:31:07,960
The structure of my macadamia nut
gateau is a layered meringue.
685
00:31:07,960 --> 00:31:09,760
It has cream in the middle.
686
00:31:09,760 --> 00:31:13,520
It has praline shards in the middle,
cream on top.
687
00:31:13,520 --> 00:31:15,520
It's got praline crumb on top,
688
00:31:15,520 --> 00:31:18,520
and it's also got
toffee-coated macadamia nuts.
689
00:31:19,640 --> 00:31:23,120
It's not the prettiest dish,
but I'm trusting in the flavours.
690
00:31:27,400 --> 00:31:30,960
Time flies in this kitchen -
you have one minute to go!
691
00:31:30,960 --> 00:31:32,280
One minute!
692
00:31:32,280 --> 00:31:34,520
(WHOOPING AND APPLAUSE)
693
00:31:36,760 --> 00:31:37,840
WOMAN: Well done, Lourdes.
694
00:31:37,840 --> 00:31:40,280
You're doing good.
The corn looks great.
695
00:31:41,560 --> 00:31:42,680
SNEZANA: So a minute to go.
696
00:31:42,680 --> 00:31:45,800
I'm pulling tortellinis out of that
salted water.
697
00:31:45,800 --> 00:31:48,320
Oh, my God, I have them on plate.
I can't believe this.
698
00:31:48,320 --> 00:31:50,120
WOMAN: Beautiful, Snez.
699
00:31:51,200 --> 00:31:52,560
Oh, they look great.
700
00:31:52,560 --> 00:31:56,120
I think I have five or six
onion elements.
701
00:31:56,120 --> 00:32:00,320
I have onion-filled tortellini,
have onion puree,
702
00:32:00,320 --> 00:32:04,360
I have onion broth,
I have onion crisp.
703
00:32:04,360 --> 00:32:09,000
I'm adding my pickled onion
so I'm quickly rushing.
704
00:32:09,000 --> 00:32:11,720
30 seconds!
705
00:32:11,720 --> 00:32:14,760
(WHOOPING AND APPLAUSE)
706
00:32:18,160 --> 00:32:19,320
LOURDES: My pork was too pink,
707
00:32:19,320 --> 00:32:21,920
so I've decided to put my pork
back on the pan,
708
00:32:21,920 --> 00:32:24,280
but now I don't know
if it's cooked inside.
709
00:32:24,280 --> 00:32:26,680
Um, so I'm definitely not sure
710
00:32:26,680 --> 00:32:28,360
if I've done enough
to win the immunity.
711
00:32:29,720 --> 00:32:32,160
Hope you're all done!
Snez, that look gorgeous.
712
00:32:32,160 --> 00:32:33,240
Oh, yes. Stunning.
713
00:32:33,240 --> 00:32:34,240
10...
714
00:32:34,240 --> 00:32:38,080
ALL: Nine, eight, seven, six,
715
00:32:38,080 --> 00:32:40,720
five, four, three,
716
00:32:40,720 --> 00:32:42,960
two, one...
717
00:32:42,960 --> 00:32:44,800
Time! Well done!
718
00:32:44,800 --> 00:32:46,640
(CHEERING AND APPLAUSE)
719
00:32:49,960 --> 00:32:52,440
That looks fantastic.
Does it?
720
00:32:52,440 --> 00:32:53,640
Yeah, it looks beautiful.
721
00:32:53,640 --> 00:32:55,600
(CHUCKLING)
722
00:32:55,600 --> 00:32:58,280
I'm glad I picked prawns
because it's a quick cook
723
00:32:58,280 --> 00:33:02,560
and I just punched in a lot of
flavours, so I'm satisfied with it.
724
00:33:02,560 --> 00:33:04,720
Oh, my God, that looks amazing.
725
00:33:11,800 --> 00:33:13,240
First up.
726
00:33:14,440 --> 00:33:15,640
Stevo!
727
00:33:17,720 --> 00:33:19,480
Stevo!
728
00:33:19,480 --> 00:33:23,600
I pushed myself quite a long way
with the one ingredient.
729
00:33:23,600 --> 00:33:25,480
So can see how this turned out.
730
00:33:25,480 --> 00:33:27,320
But thinking,
"Oh, what are they thinking of it?"
731
00:33:27,320 --> 00:33:30,360
'Cause it's probably not
the prettiest one they've ever seen.
732
00:33:31,840 --> 00:33:33,600
And I'm trusting in the flavours.
733
00:33:33,600 --> 00:33:34,720
What have you made us, Steve?
734
00:33:34,720 --> 00:33:37,600
I've made a macadamia nut gateau.
735
00:33:37,600 --> 00:33:38,720
Yeah.
736
00:33:38,720 --> 00:33:41,040
Probably not really a gateau
as far as you're concerned,
737
00:33:41,040 --> 00:33:42,200
but it's what I call a gateau
738
00:33:42,200 --> 00:33:44,280
because it's off the old
Australian Women's Weekly.
739
00:33:44,280 --> 00:33:49,120
So, you know, they called everything
French names back in those days.
740
00:33:52,040 --> 00:33:54,080
It does look a bit rough
around edges.
741
00:33:56,760 --> 00:33:58,600
Uh, I hope it tastes good.
742
00:33:58,600 --> 00:34:00,280
Let's do it.
Let's have a look.
743
00:34:01,640 --> 00:34:03,880
You see it? Thank you.
744
00:34:03,880 --> 00:34:05,520
JAMIE: The fact that you had a go.
745
00:34:05,520 --> 00:34:08,320
I like the fact that, you know,
you've tried to make caramel
746
00:34:08,320 --> 00:34:09,480
and decorate it.
747
00:34:10,600 --> 00:34:11,840
Absolutely.
748
00:34:11,840 --> 00:34:13,440
So who wants to be first?
749
00:34:15,200 --> 00:34:17,080
Me.
OK.
750
00:34:17,080 --> 00:34:18,080
Yep.
751
00:34:18,080 --> 00:34:20,720
Jamie?
Oui, oui.
752
00:34:20,720 --> 00:34:21,880
Merci beaucoup.
753
00:34:22,960 --> 00:34:24,240
Merci.
754
00:34:44,440 --> 00:34:46,160
(CHUCKLING)
755
00:34:47,160 --> 00:34:49,120
Stephen...
756
00:34:49,120 --> 00:34:51,160
..you are...
757
00:34:52,480 --> 00:34:54,040
..a gateau superstar!
758
00:34:54,040 --> 00:34:56,800
(CHEERING)
759
00:34:59,000 --> 00:35:00,200
OK.
760
00:35:03,040 --> 00:35:07,400
You're a geezer, right, and there's
something beautiful in life about...
761
00:35:08,440 --> 00:35:11,520
..things that look like they landed,
right,
762
00:35:11,520 --> 00:35:13,640
and they over deliver, right.
763
00:35:13,640 --> 00:35:15,680
It is sumptuous.
764
00:35:15,680 --> 00:35:18,680
It is like getting into
the nicest little pillowy bed
765
00:35:18,680 --> 00:35:19,920
of creamy gorgeousness.
766
00:35:19,920 --> 00:35:21,560
It's not too sweet.
767
00:35:21,560 --> 00:35:23,800
And the macadamias were incredible.
768
00:35:24,920 --> 00:35:26,680
It was really delicious.
769
00:35:26,680 --> 00:35:28,000
Well done, mate.
So good.
770
00:35:28,000 --> 00:35:29,600
(WHOOPING)
771
00:35:31,040 --> 00:35:32,960
It's like, wow. It's fantastic.
772
00:35:32,960 --> 00:35:35,240
With your cream, your meringue.
773
00:35:35,240 --> 00:35:38,160
What you've done very well
is you've used one ingredient,
774
00:35:38,160 --> 00:35:41,400
you actually extract that nut
and you push it to the extreme,
775
00:35:41,400 --> 00:35:43,880
which is the next door
was bitterness.
776
00:35:43,880 --> 00:35:45,800
So you got that roasty.
777
00:35:45,800 --> 00:35:48,520
I think you've done something
which is remarkable.
778
00:35:48,520 --> 00:35:51,600
And...I'm gonna lick my fingers
again.
779
00:35:51,600 --> 00:35:53,320
(LAUGHTER)
780
00:35:53,320 --> 00:35:56,040
What have we done to this guy?
781
00:35:56,040 --> 00:35:57,280
I love it.
782
00:35:57,280 --> 00:35:59,320
The only thing I'm thinking about
is, like, you know,
783
00:35:59,320 --> 00:36:00,760
how could've looked better.
784
00:36:02,400 --> 00:36:05,120
Love, whatever that was,
that should have just been...
785
00:36:05,120 --> 00:36:06,400
POH: All over.
786
00:36:06,400 --> 00:36:09,040
..all over it and it would
have looked absolutely schmicko.
787
00:36:09,040 --> 00:36:12,280
You are so much more well rounded
than I took you for,
788
00:36:12,280 --> 00:36:13,360
and that's on me.
789
00:36:13,360 --> 00:36:15,560
You are... You got this thing, mate.
You got this.
790
00:36:15,560 --> 00:36:19,280
You got to work, work, work,
lock in and you'll go deep.
791
00:36:19,280 --> 00:36:20,440
Thank you.
792
00:36:20,440 --> 00:36:22,480
Give it up for Stephen's gateau!
793
00:36:22,480 --> 00:36:24,720
(CHEERING)
794
00:36:29,840 --> 00:36:31,080
Well done.
795
00:36:33,320 --> 00:36:36,360
Let's see what can be done
with one onion.
796
00:36:36,360 --> 00:36:37,760
Snez, let's go.
797
00:36:37,760 --> 00:36:39,960
(WHOOPING)
MAN: Come on, Snez.
798
00:36:39,960 --> 00:36:41,520
The 90 minutes went like this.
799
00:36:41,520 --> 00:36:42,680
So stressful.
800
00:36:46,760 --> 00:36:48,360
Gorgeous. Great job.
801
00:36:48,360 --> 00:36:49,880
It is the queen of onions.
802
00:36:49,880 --> 00:36:52,840
And I'm like, if this goes well,
I'm getting an onion tattoo!
803
00:36:52,840 --> 00:36:54,200
(LAUGHS)
804
00:37:01,280 --> 00:37:02,360
ANNOUNCER: In the mood to cook?
805
00:37:02,360 --> 00:37:05,400
Grab your aprons and try
these delicious
806
00:37:05,400 --> 00:37:08,520
MasterChef-approved recipes on
10Play.
807
00:37:16,120 --> 00:37:18,640
OK. What is it?
808
00:37:18,640 --> 00:37:23,160
SNEZANA: So it's ricotta and onion
tortellini with onion broth.
809
00:37:23,160 --> 00:37:26,160
And there's onion puree
and crispy onion,
810
00:37:26,160 --> 00:37:27,640
also a pickled onion.
811
00:37:27,640 --> 00:37:29,280
So onion, onion...
812
00:37:29,280 --> 00:37:31,120
Onion on onion on onion on onion!
813
00:37:33,160 --> 00:37:35,200
It's pretty impressive.
It's pretty impressive.
814
00:37:35,200 --> 00:37:37,520
I thought you were in the weeds
there for a bit.
815
00:37:37,520 --> 00:37:39,640
I know. Me too. I was.
And you were in the weeds for a bit.
816
00:37:39,640 --> 00:37:42,520
But that clarity has produced
something that I am
817
00:37:42,520 --> 00:37:44,440
still very intrigued about.
818
00:37:44,440 --> 00:37:46,600
We'll see if it's worked, OK.
819
00:38:08,280 --> 00:38:09,760
First up, it was brilliant to be
820
00:38:09,760 --> 00:38:12,720
brave on the most humble vegetable,
the onion.
821
00:38:12,720 --> 00:38:17,080
The tortellini making was beautiful.
Like, it was restaurant standard.
822
00:38:17,080 --> 00:38:18,360
The filling great.
823
00:38:18,360 --> 00:38:20,760
You had that right amount of tang
824
00:38:20,760 --> 00:38:23,280
and that depth of umami
from the onion.
825
00:38:23,280 --> 00:38:26,360
Big flavour with few ingredients,
so that was genius.
826
00:38:27,560 --> 00:38:32,040
But, you know, this onion work,
you did five expressions.
827
00:38:32,040 --> 00:38:34,520
You only really needed two.
828
00:38:34,520 --> 00:38:37,480
I think you just tried too hard
in some elements which, you know,
829
00:38:37,480 --> 00:38:39,200
let's just put...
That's a good problem, right.
830
00:38:39,200 --> 00:38:41,080
Pull it back a little bit.
831
00:38:41,080 --> 00:38:42,440
Brilliant.
832
00:38:42,440 --> 00:38:44,360
Thank you so much. Appreciate it.
833
00:38:44,360 --> 00:38:47,640
I just really want to applaud you
for pushing yourself
834
00:38:47,640 --> 00:38:50,920
to go with the harder ingredient
and challenge yourself.
835
00:38:50,920 --> 00:38:53,040
That was such a courageous thing
to do.
836
00:38:53,040 --> 00:38:55,800
This is what you're here to do
in the MasterChef kitchen.
837
00:38:55,800 --> 00:38:56,880
Yeah.
838
00:38:56,880 --> 00:39:00,440
Because who would have thought
at the beginning of that cook
839
00:39:00,440 --> 00:39:01,640
that you would come up with this?
840
00:39:01,640 --> 00:39:03,440
Did you think that was possible?
No.
841
00:39:03,440 --> 00:39:04,840
That's what I love about here.
842
00:39:04,840 --> 00:39:06,840
You just go, "Whoa!"
843
00:39:06,840 --> 00:39:08,440
(LAUGHS)
That's a good point, yeah.
844
00:39:08,440 --> 00:39:10,520
I made a good dish out of, you know,
845
00:39:10,520 --> 00:39:13,400
something that I just never thought
was possible.
846
00:39:13,400 --> 00:39:15,720
So, well done.
Thank you.
847
00:39:15,720 --> 00:39:18,040
I have to say, I love it.
848
00:39:18,040 --> 00:39:21,600
What you did is very, very,
very well done.
849
00:39:21,600 --> 00:39:22,760
Thank you so much.
850
00:39:22,760 --> 00:39:25,000
(WHOOPING)
851
00:39:30,120 --> 00:39:32,880
Ah, I'm not eating onion for days.
852
00:39:35,160 --> 00:39:39,440
The next dish that we want to test
is from Lourdes.
853
00:39:39,440 --> 00:39:41,320
(APPLAUSE)
854
00:39:44,600 --> 00:39:47,600
With this dish my concern
is definitely the pork.
855
00:39:47,600 --> 00:39:50,600
I'm worried that I've now
overcooked it
856
00:39:50,600 --> 00:39:52,800
to compensate for undercooking it.
857
00:39:57,080 --> 00:39:58,280
So what did you cook?
858
00:39:58,280 --> 00:40:01,800
I cooked miso butter, bacon and corn
salsa with pork
859
00:40:01,800 --> 00:40:03,840
and a sweet-and-sour dressing.
860
00:40:18,760 --> 00:40:22,160
What would have been really cool
for me - just the whole chop.
861
00:40:22,160 --> 00:40:23,600
But instead it was sliced,
862
00:40:23,600 --> 00:40:26,080
so maybe that contributed
to a little bit of the dryness,
863
00:40:26,080 --> 00:40:27,680
which it was for me.
864
00:40:27,680 --> 00:40:29,440
It would have stayed
a little bit more moist...
865
00:40:29,440 --> 00:40:31,720
Yeah.
..if it was in one piece like that.
866
00:40:32,760 --> 00:40:34,680
Um, with the pork...
867
00:40:34,680 --> 00:40:36,680
Yeah.
..I think you took it off too early.
868
00:40:36,680 --> 00:40:39,240
And then you've put it back on
for too long.
869
00:40:39,240 --> 00:40:42,400
And just the spring onion,
it's super large.
870
00:40:42,400 --> 00:40:45,520
Like, I think, yeah, just be quite
precise on that,
871
00:40:45,520 --> 00:40:48,360
'cause the corn element
is delicious.
872
00:40:48,360 --> 00:40:50,360
JEAN-CHRISTOPHE: The pork is dry.
873
00:40:51,600 --> 00:40:54,440
You must have had an idea
what you were hoping to do.
874
00:40:54,440 --> 00:40:57,240
But I think you struggle somewhere
because you are inexperienced.
875
00:40:57,240 --> 00:40:58,280
Mm.
876
00:40:58,280 --> 00:41:00,920
What I see is someone
with a lot of potential.
877
00:41:00,920 --> 00:41:03,720
My biggest satisfaction there
is the corn.
878
00:41:03,720 --> 00:41:06,200
I'm talking 10 out of 10,
879
00:41:06,200 --> 00:41:09,920
so absolutely fantastic.
880
00:41:09,920 --> 00:41:11,720
Thank you very much!
881
00:41:11,720 --> 00:41:13,400
(WHOOPING AND APPLAUSE)
882
00:41:13,400 --> 00:41:14,760
I'm a little bit disappointed,
883
00:41:14,760 --> 00:41:18,520
but I really appreciated the judges'
feedback and advice.
884
00:41:21,720 --> 00:41:23,040
Thank you.
885
00:41:24,400 --> 00:41:26,840
The next dish we want to try
is Sumeet!
886
00:41:26,840 --> 00:41:28,720
Yeah!
(WHOOPING)
887
00:41:32,960 --> 00:41:35,280
Come on, girl.
Thank you.
888
00:41:37,640 --> 00:41:39,320
What have we got here?
889
00:41:39,320 --> 00:41:41,920
I've made for you tandoori prawns
890
00:41:41,920 --> 00:41:45,920
with some fried onions
in a light pakora batter,
891
00:41:45,920 --> 00:41:48,320
and a coriander and mint chutney.
892
00:42:09,000 --> 00:42:11,040
I loved the technique that you used.
893
00:42:12,440 --> 00:42:14,240
I thought that was really delicious.
894
00:42:14,240 --> 00:42:18,240
It's a really fascinating way
to be able to achieve that flavour
895
00:42:18,240 --> 00:42:20,440
of the tandoor in a home situation.
896
00:42:20,440 --> 00:42:21,680
Yeah.
I love that.
897
00:42:21,680 --> 00:42:22,960
Oh, thank you. Thanks, Poh.
898
00:42:24,040 --> 00:42:27,040
It's the use of the spice
that has tempered the smoke
899
00:42:27,040 --> 00:42:28,640
really, really well.
Right.
900
00:42:28,640 --> 00:42:30,240
And your prawns are cooked...
901
00:42:30,240 --> 00:42:31,840
JAMIE: Perfectly.
..absolutely perfectly.
902
00:42:31,840 --> 00:42:33,000
Thank you.
903
00:42:34,160 --> 00:42:36,280
Listen, I like the spices,
I like you.
904
00:42:36,280 --> 00:42:38,080
You've got big flavour.
905
00:42:38,080 --> 00:42:39,840
You're never short of that.
906
00:42:39,840 --> 00:42:41,520
I can taste the smoke.
OK.
907
00:42:41,520 --> 00:42:43,200
Which I love.
That's great. Yeah.
908
00:42:43,200 --> 00:42:45,800
And that method
I've seen many times,
909
00:42:45,800 --> 00:42:47,320
and it's brilliant, isn't it?
Yes.
910
00:42:47,320 --> 00:42:48,760
And going through my head now,
911
00:42:48,760 --> 00:42:50,800
I'm trying to think, like,
is it enough?
912
00:42:50,800 --> 00:42:52,720
Mm-hm.
913
00:42:52,720 --> 00:42:54,880
I would have loved to have seen
some other fish maybe on there.
914
00:42:54,880 --> 00:42:56,760
OK.
But...
915
00:42:58,200 --> 00:43:00,520
..I liked it.
Thank you.
916
00:43:00,520 --> 00:43:01,760
Well done, Sumeet.
917
00:43:04,640 --> 00:43:07,480
That was good.
Yeah, I know. Thank you.
918
00:43:08,720 --> 00:43:10,520
(SPEAKS INDISTINCTLY)
919
00:43:11,800 --> 00:43:13,920
Next up, Sav.
920
00:43:13,920 --> 00:43:15,440
MAN: Yeah, Sav!
921
00:43:15,440 --> 00:43:17,000
(WHOOPING AND APPLAUSE)
922
00:43:19,480 --> 00:43:23,200
I am happy that I did all the things
that I wanted to do,
923
00:43:23,200 --> 00:43:27,560
and I made something that looked
beautiful on a plate.
924
00:43:27,560 --> 00:43:31,120
This will be a lovely little feather
in my cap if I could get immunity
925
00:43:31,120 --> 00:43:33,360
from the first elimination.
926
00:43:33,360 --> 00:43:37,120
But we've also had some amazing
dishes today,
927
00:43:37,120 --> 00:43:39,920
so I'm hoping that my strategy
pays off.
928
00:43:51,120 --> 00:43:52,760
Very pretty. Very colourful.
929
00:43:52,760 --> 00:43:54,680
Very sophisticated.
930
00:43:56,920 --> 00:43:58,800
What do you call
this little number, Sav?
931
00:43:58,800 --> 00:44:00,920
I call that squid and mangoes.
932
00:44:00,920 --> 00:44:02,280
Nice.
933
00:44:02,280 --> 00:44:05,800
The squid,
which I've done in a ceviche,
934
00:44:05,800 --> 00:44:08,960
and I've done
a sweetened coconut milk.
935
00:44:08,960 --> 00:44:11,800
And I've also done
a curry leaf oil emulsion.
936
00:44:11,800 --> 00:44:15,520
Uh, retrospect, do you think
you made the right decision?
937
00:44:15,520 --> 00:44:16,720
I made the right decision.
938
00:44:16,720 --> 00:44:18,960
45 minutes, 20 ingredients.
I made the right decision.
939
00:44:18,960 --> 00:44:20,880
Right, pretty sure on that.
Yeah.
940
00:44:23,960 --> 00:44:25,040
(SPEAKS INDISTINCTLY)
941
00:44:26,960 --> 00:44:29,160
(CRUNCHING)
Oh, nice.
942
00:44:30,560 --> 00:44:33,080
Can you hear that crunch up there?
OTHERS: Yeah.
943
00:44:33,080 --> 00:44:35,120
That was a good crunch.
Good crunch.
944
00:44:35,120 --> 00:44:36,120
Great crunch.
945
00:44:58,320 --> 00:45:01,800
I've got to give it to you,
that is an absolute banger.
946
00:45:01,800 --> 00:45:03,200
Like, an absolute banger.
947
00:45:03,200 --> 00:45:04,960
(WHOOPING AND APPLAUSE)
948
00:45:04,960 --> 00:45:07,480
You're a very interesting contestant
949
00:45:07,480 --> 00:45:10,800
because of the decisions
that you make.
950
00:45:10,800 --> 00:45:14,640
You've made the right decision
on backing yourself with your skill
951
00:45:14,640 --> 00:45:17,120
in flavour to go, "You know what?
952
00:45:17,120 --> 00:45:19,440
"I don't need 90 minutes
on one ingredient,
953
00:45:19,440 --> 00:45:21,720
"45 minutes and 20 ingredients,
that's my jam.
954
00:45:21,720 --> 00:45:23,040
"That's my sweet spot."
955
00:45:23,040 --> 00:45:24,880
I think the flavour combinations
956
00:45:24,880 --> 00:45:27,720
are all, like, very smart decisions
as well.
957
00:45:27,720 --> 00:45:32,120
Mango, chilli, finger lime,
curry leaf, you know, coconut milk,
958
00:45:32,120 --> 00:45:34,640
it's all cohesive
and that's what you're looking for
959
00:45:34,640 --> 00:45:36,640
when you're putting
a restaurant-quality dish up.
960
00:45:36,640 --> 00:45:39,240
I adore those textures.
961
00:45:40,320 --> 00:45:44,520
I think you made such a good
decision picking squid as a protein.
962
00:45:44,520 --> 00:45:49,480
It is bouncy and vibrant
and to still have that crunch,
963
00:45:49,480 --> 00:45:50,880
you could hear it
when I bit into it.
964
00:45:50,880 --> 00:45:53,240
It was...
It's quite amazing.
965
00:45:53,240 --> 00:45:54,800
Well done.
Thank you.
966
00:45:55,880 --> 00:45:58,120
I loved it, it was really delicious.
967
00:45:58,120 --> 00:46:01,240
Um, your balance is perfect.
968
00:46:02,640 --> 00:46:05,720
I think people with South-East Asian
backgrounds,
969
00:46:05,720 --> 00:46:10,640
just that salty, sweet, sour thing is
in your blood and I can taste that.
970
00:46:10,640 --> 00:46:12,520
It's really fantastic.
971
00:46:12,520 --> 00:46:13,600
I've been very lucky.
972
00:46:13,600 --> 00:46:17,160
I've tried many, many ceviche
by Peruvian families.
973
00:46:17,160 --> 00:46:20,360
The method of changing protein
through acid and salt,
974
00:46:20,360 --> 00:46:21,600
beautiful world.
975
00:46:21,600 --> 00:46:22,880
But you've educated me today.
976
00:46:22,880 --> 00:46:24,760
I've never had squid...
Wow.
977
00:46:24,760 --> 00:46:28,280
..and I think the flavour
combinations were fantastic.
978
00:46:28,280 --> 00:46:30,000
I'm super impressed.
979
00:46:30,000 --> 00:46:32,080
That dish blew my mind.
980
00:46:32,080 --> 00:46:34,160
You've got good squid game, Sav!
981
00:46:34,160 --> 00:46:36,720
(CHEERING)
982
00:46:42,480 --> 00:46:44,640
STEPHEN: Well done.
What a good dish.
983
00:46:44,640 --> 00:46:47,360
Well done.
Thanks, mate. Thank you.
984
00:46:47,360 --> 00:46:49,520
Squid girl delivered.
985
00:46:59,640 --> 00:47:02,160
Time or ingredients?
986
00:47:02,160 --> 00:47:03,600
The ball was in your court today.
987
00:47:05,760 --> 00:47:09,000
Let's see who's done enough
to get the win.
988
00:47:10,840 --> 00:47:13,080
Out of the five dishes,
there were two
989
00:47:13,080 --> 00:47:15,560
that we could not stop talking about.
990
00:47:17,320 --> 00:47:19,840
One was made in 45 minutes...
991
00:47:21,040 --> 00:47:22,880
..and the other one in 90.
992
00:47:24,360 --> 00:47:25,760
It was...
993
00:47:27,240 --> 00:47:28,520
..Sav's ceviche...
994
00:47:31,640 --> 00:47:34,040
..and Steve's gateau.
995
00:47:34,040 --> 00:47:36,960
(CHEERING AND APPLAUSE)
996
00:47:48,600 --> 00:47:52,280
In the end, we went with the dish
that was restaurant ready.
997
00:47:53,480 --> 00:47:55,800
And that dish was cooked by Sav.
998
00:47:55,800 --> 00:47:57,680
(WHOOPING AND CHEERING)
999
00:48:05,840 --> 00:48:07,200
ANDY: Yeah, Sav!
1000
00:48:16,440 --> 00:48:18,320
Stevo, you never go back, brother.
1001
00:48:18,320 --> 00:48:19,920
You're still there, come on.
1002
00:48:22,120 --> 00:48:24,520
Steve, you do deserve
the honourable mention, though,
1003
00:48:24,520 --> 00:48:27,120
because your gateau,
1004
00:48:27,120 --> 00:48:30,920
it was a homage to your mother,
to Women's Weekly
1005
00:48:30,920 --> 00:48:33,520
and to your single ingredient.
1006
00:48:33,520 --> 00:48:34,640
So well done there.
1007
00:48:36,000 --> 00:48:38,080
Sav, how do you feel?
1008
00:48:38,080 --> 00:48:39,880
I honestly...
1009
00:48:39,880 --> 00:48:42,720
I talk a lot, these guys know.
1010
00:48:42,720 --> 00:48:44,200
And I don't have words.
1011
00:48:44,200 --> 00:48:45,720
We know it, too! Like...
1012
00:48:45,720 --> 00:48:47,200
(LAUGHTER)
1013
00:48:47,200 --> 00:48:48,520
So well done.
1014
00:48:50,040 --> 00:48:56,080
Everyone knows it's the first
eliminations of the season.
1015
00:48:58,080 --> 00:49:00,880
So be ready for the battle,
1016
00:49:00,880 --> 00:49:02,800
and bonne nuit.
1017
00:49:02,800 --> 00:49:04,640
What's that, man? Goodnight.
1018
00:49:04,640 --> 00:49:06,120
Go home!
Yeah, goodnight, bonne nuit.
1019
00:49:09,600 --> 00:49:11,600
MAN: Bye, guys.
1020
00:49:11,600 --> 00:49:13,360
(INDISTINCT CHATTER)
1021
00:49:13,360 --> 00:49:15,280
Au revoir!
1022
00:49:15,280 --> 00:49:19,200
ANNOUNCER: Sunday night on
MasterChef Australia...
1023
00:49:19,200 --> 00:49:22,160
MasterChef dreams are on the line.
1024
00:49:22,160 --> 00:49:23,960
SNEZANA: The fact that one of us
1025
00:49:23,960 --> 00:49:26,840
will go home, it's really hard.
1026
00:49:26,840 --> 00:49:29,320
But when they shoot for the stars...
1027
00:49:29,320 --> 00:49:31,840
You're brave. Who does that?
1028
00:49:31,840 --> 00:49:33,880
You are absolutely mad.
1029
00:49:34,960 --> 00:49:37,520
..the results are magic.
1030
00:49:37,520 --> 00:49:38,920
(APPLAUSE)
1031
00:49:46,440 --> 00:49:48,440
Captions by Red Bee Media
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