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ANNOUNCER: Previously
on MasterChef Australia...
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Josh Niland!
(CHEERING AND APPLAUSE)
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..his fish butchery is first-class.
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00:00:09,760 --> 00:00:12,440
HARRY: Josh is like a surgeon.
It's incredible.
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00:00:12,440 --> 00:00:14,400
And his pressure test?
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A work of art.
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JOSH NILAND: Flounder Kandinsky.
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Oh! (LAUGHS)
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No way!
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They were all fangirling
over the fish guru.
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(GIGGLES)
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When your food idol comes
to your bench and tells you
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to hurry up, you hurry up.
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But Harry swam against the tide...
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Such an odd choice
to pick that piece of the rack.
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Yeah.
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..and said farewell
to the MasterChef kitchen.
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The highlight for me
isn't a moment or a thing -
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it's just the people.
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At the end of the day, that's
what I'll be grateful for the most.
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Tonight,
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the tables...
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..are turned.
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(CHEERING AND APPLAUSE)
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Yes!
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(GASPS)
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ALL: Oh!
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Yeah!
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What?!
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Interesting.
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Very interesting.
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Everyone except for Sofia,
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who looks like the best
bond villain, actually,
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they're in their chef whites,
and I'm just thinking, "Ha-ha!
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"What's up?"
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The plot thickens.
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The plot does thicken.
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Morning, everyone.
CONTESTANTS: Morning, Poh.
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Morning, Poh.
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(LAUGHTER)
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Sav, Pezza, Nat,
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today is not going
to be any ordinary day.
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We thought you deserved
a little bit of fun,
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starting now.
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Nice.
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Please welcome back
your fellow contestants!
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What?!
(CHEERING AND APPLAUSE)
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PEZZA: (CHUCKLES) How good is that?
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See all my ex-contestants,
my mates,
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they're all in the house, and, yeah,
look, I've missed them all.
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It's been sad to see them go,
but they're back.
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It's great.
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Hey, welcome back, everybody!
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(CHEERING AND APPLAUSE)
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It is so good to see you all.
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But you've had your moment -
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head on up to the gantry.
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We've got business.
(CHEERING AND APPLAUSE)
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OK, you must be champing at the bit
to find out
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what we're going to be doing today.
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You guys are going to love this
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because, in round one
of today's challenge,
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you won't be cooking.
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These guys will be!
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(CHEERING AND APPLAUSE)
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Nice.
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Yes!
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And clearly, they can't judge
their own food.
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So, guess what that means.
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We're swapping places!
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(LAUGHTER AND CHEERING)
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Yes!
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(LAUGHS) Yes!
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It is payback time, baby.
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And we get to judge the judges.
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Yeah, I can't wait.
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It's gonna be fun.
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So, get those aprons off,
and come over here with me.
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And you three? Get.
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Yes!
(CHEERING AND APPLAUSE)
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(LAUGHTER)
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Thank you.
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You guys are in for a doozy.
(LAUGHTER)
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Just remember, there's
a few more challenges to go.
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(LAUGHTER)
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Nat, time for a little bit
of revenge.
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How are you feeling?
Oh, I cannot wait.
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I'm gonna put these guys
into some serious, like, fifth gear.
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(LAUGHTER)
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Pezza, how does it feel
being a judge?
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Oh, I'm loving it.
(LAUGHTER)
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All I can say to you guys,
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the food today will want
to be fan-tas-tique!
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(CHEERING, LAUGHTER)
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Is he having a laugh?
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Pezza!
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NAT: Oh!
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How does it feel to be
over that side, Jean-Christophe?
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Um, actually, to be honest with you,
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it's quite intimidating.
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SAV: Yeah.
"Quite"!
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Yeah.
Yeah.
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It's only taken you
a whole season to realise it.
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Yeah.
(LAUGHTER)
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Poh.
Yes.
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Are you having flashbacks?
Yes.
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(LAUGHTER)
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Good or bad?
Both.
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Let's see if Auntie Poh's
still got it, hey?
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Ha-ha-ha!
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In the first round,
Poh, Jean-Christophe and Andy
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will have to cook
in a classic mystery box challenge.
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(CHEERING AND APPLAUSE)
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You know the drill.
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Head to your benches, and let's see
what you'll be cooking with.
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(CHEERING AND APPLAUSE)
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(LAUGHTER)
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Oh, my God,
it's gonna be so exciting to see
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the three judges cook.
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I'm really happy because I can
learn a lot from them.
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Oh!
Old friend.
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My enemy.
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Alright, judges,
you can lift your lids...
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..now.
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ALL: Ooh!
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NAT: That looks kind of easy,
doesn't it?
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PEZZA: Yeah.
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You guys should recognise
all of these.
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This is the Best Of Box.
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These are all ingredients
that have featured in mystery boxes
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throughout the competition so far.
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Wow.
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OK. OK, OK, OK.
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Judges,
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you will have 60 minutes.
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Ah!
Oh!
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You should all know the rules.
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But, Andy, go on, give them to us.
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What did you say? 60 minutes?
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Pantry, garden fully open?
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No!
(LAUGHTER)
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Nice try.
Nice try.
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And what have we got to use -
one or more of the mystery box
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under-bench staples?
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Bring us a...
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Delicious!
..there you go, dish.
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And you get... What do we get?
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Eternal glory.
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Yeah!
Woo!
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Yes!
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Time to put your money
where your mouths are.
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Who wants to do the honours?
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All three of us.
(CHUCKLES) All three of us.
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If you can time it,
I'll count you in.
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Three, two, one.
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OTHERS: Your time starts now!
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(CHEERING AND APPLAUSE)
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Jean-Christophe! Move, move, move,
move, move, move, move!
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(CLATTERING)
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(CHEERING)
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Hey! Andy!
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Oh, he's rusty.
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Whew!
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OK, what am I gonna use?
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Or what am I not gonna use?
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Andy, Andy, Andy.
Hello, hello, hello!
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How are you feeling, Andy?
I feel good.
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It's good to be back
behind the stoves in this place.
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It's been a while.
What's your dish?
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So, I'm going to do
a butterflied barbecue quail.
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I'm going to make an apple caramel
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and glaze that
while it's on the hibachi,
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and then make a salsa
from the charred radicchio,
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spring onions, pickled chilli,
pickled apple and toasted pine nuts.
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Yeah, this is, like, full duxi dish -
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punchy, charry, sweet, sour, bitter.
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All the good stuff.
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Sav, what do you think
of the dish choice?
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Well, look, I think
there's promise there,
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but we shall see, I think.
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Is this meant to intimidate me?
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(LAUGHS) Yeah! Yep.
Yes.
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What's the cook going to be like
on the quail, Andy?
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Ah, the breast will be nice
and medium rare,
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and the legs will be more medium.
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DARRSH: Andy's doing
a hibachi quail,
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and this is really interesting
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because using a hibachi
to cook quail,
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which is already notoriously
hard to cook,
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there's so many things
that could go wrong.
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Could dry it out,
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the leg meat sometimes
doesn't cook through with the bone.
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So, if he can't pull this off,
and he serves up raw or dry meat,
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I don't know.
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Almost 50 minutes to go, guys.
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What's Poh doing?
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GILLIAN: I don't know.
She's got, like...
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Doing, like, a prawn stock, quail,
with a smoker going.
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Doing, like,
so many different things right now.
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Yeah, I'm so intrigued.
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I'm gonna do smoked quail dumplings
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with a prawn crumble
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and apple-skin sauce.
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That's what I'm doing.
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Prawn and apple skin sauce -
it is definitely a weird creation.
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I don't know if it's something.
I'd immediately gravitate towards,
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or the idea of it.
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But if anybody's going to pull off
something this crazy,
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it's got to be Poh.
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Poh-Poh.
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Oh, my God, go away!
(OTHERS LAUGH)
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No, we won't. We will not.
Ooh!
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Poh, we have had
some ripper dumplings this season.
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Yeah.
Are yours going to be the best
we've seen so far?
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00:09:38,040 --> 00:09:40,000
I feel like my dumplings are
going to be the best dumplings
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you've seen this season.
Wow, that's cold.
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00:09:42,640 --> 00:09:44,200
A little bit of a...
That's a big call.
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00:09:44,200 --> 00:09:45,960
I'm putting everything
on the line today.
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I feel like I've
really got to prove my spot
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00:09:48,840 --> 00:09:50,320
in the judging panel. (LAUGHS)
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00:09:51,960 --> 00:09:55,160
I'm just worried that,
to make the best dumplings,
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your bench is very, very messy.
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00:09:57,680 --> 00:09:58,920
I'm so sorry, Nat.
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I'm really sorry, Nat.
225
00:10:01,720 --> 00:10:03,680
These had better be the best
dumplings we've ever had, Poh.
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00:10:03,680 --> 00:10:05,960
I promise they will be, Sav.
OTHERS: Good luck, Poh.
227
00:10:05,960 --> 00:10:08,680
Thank you.
Best dumplings. Let's go.
228
00:10:08,680 --> 00:10:11,280
The dumplings are going to have
a really unique fold,
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so I feel like that's
maybe my secret weapon today.
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I've got 16 minutes to get it done.
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00:10:17,520 --> 00:10:20,160
It's going to be a push,
as per uzhe,
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because that's the Poh tradition.
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00:10:21,480 --> 00:10:23,440
But what can I do?
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00:10:23,440 --> 00:10:25,960
I just have to be confident
that I can do it.
235
00:10:27,280 --> 00:10:29,000
Uh, no. No, no, no, no.
236
00:10:30,440 --> 00:10:32,040
Where? What am I doing?!
237
00:10:35,960 --> 00:10:38,040
Well, what we need is, uh...
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Oh, this guy is...this guy
is fun to watch.
239
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SNEZANA: Is this how we look
in the kitchen?
240
00:10:43,080 --> 00:10:44,480
Oh, Chef!
241
00:10:45,880 --> 00:10:47,440
Oh.
(JAR SMASHES)
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00:10:47,440 --> 00:10:48,840
ANDY: Oh! Hey!
243
00:10:50,840 --> 00:10:55,440
Jean-Christophe is a liability
in this kitchen right now.
244
00:10:55,440 --> 00:10:59,080
Honestly, he is just running around
like a headless chook. It's crazy.
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00:11:03,600 --> 00:11:05,480
Oh!
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00:11:05,480 --> 00:11:07,360
Why doesn't this fit on there?
247
00:11:08,800 --> 00:11:10,440
Where's the plug? Plug, plug, plug.
248
00:11:11,720 --> 00:11:14,320
Jean-Christophe is
just a wild card,
249
00:11:14,320 --> 00:11:16,400
and I love him for it,
250
00:11:16,400 --> 00:11:18,240
but I don't even know
what you're making.
251
00:11:18,240 --> 00:11:21,960
He's got a bunch of apples,
and he's got pantry staples.
252
00:11:21,960 --> 00:11:23,240
There we are.
253
00:11:23,240 --> 00:11:25,840
And he's running around frantically.
254
00:11:27,520 --> 00:11:29,360
I don't know
what Jean-Christophe is doing.
255
00:11:29,360 --> 00:11:30,960
I'm stressed for him!
256
00:11:32,200 --> 00:11:34,880
Yes? Bonjour.
257
00:11:34,880 --> 00:11:38,000
We're making a burger.
258
00:11:38,000 --> 00:11:39,320
No, I'm not.
259
00:11:39,320 --> 00:11:42,400
Um, I'm gonna make something
very French.
260
00:11:42,400 --> 00:11:44,560
I am making a tarte Tatin.
261
00:11:47,880 --> 00:11:50,040
Oh! Shit.
262
00:11:50,040 --> 00:11:53,240
Jean-Christophe has
barely cracked an egg open.
263
00:11:53,240 --> 00:11:54,360
Cooking.
264
00:11:54,360 --> 00:11:57,280
So, where's the tarte Tatin
gonna come from?
265
00:11:57,280 --> 00:11:59,120
Like, he's not even peeled
the apples yet,
266
00:11:59,120 --> 00:12:01,120
and he's still dancing around.
Keep going.
267
00:12:01,120 --> 00:12:02,160
I'm worried for him.
268
00:12:02,160 --> 00:12:04,760
I don't know if he's actually going
to have a dish at the end of this.
269
00:12:04,760 --> 00:12:06,400
Come on, keep going.
270
00:12:13,160 --> 00:12:16,040
Listen up, judges, you've got
42 minutes left on the clock!
271
00:12:17,600 --> 00:12:19,480
We want the best dishes
that you can bring us,
272
00:12:19,480 --> 00:12:21,560
and your reputation's on the line!
273
00:12:21,560 --> 00:12:23,960
Sold!
(CHEERING AND APPLAUSE)
274
00:12:32,960 --> 00:12:36,680
Right, guys,
what an incredible challenge.
275
00:12:36,680 --> 00:12:39,800
We have three professional,
incredible cooks
276
00:12:39,800 --> 00:12:42,560
in the MasterChef kitchen today.
277
00:12:42,560 --> 00:12:44,600
What do you guys want to see today?
278
00:12:44,600 --> 00:12:47,280
What makes the professionals
as good as they are
279
00:12:47,280 --> 00:12:48,480
is decision-making.
280
00:12:48,480 --> 00:12:52,120
So I want to see the smart choices
that they make
281
00:12:52,120 --> 00:12:53,320
and if it's going to work out.
282
00:12:53,320 --> 00:12:54,520
So, yeah.
283
00:12:54,520 --> 00:12:55,920
What don't you want to see?
284
00:12:55,920 --> 00:12:58,160
I don't want them
to be playing it too safe.
285
00:12:58,160 --> 00:13:01,080
Because they're professional chefs,
I want to see them stand out.
286
00:13:01,080 --> 00:13:02,600
Yeah.
287
00:13:02,600 --> 00:13:05,320
PEZZA: I just don't want to see
overcooked or undercooked protein.
288
00:13:05,320 --> 00:13:06,440
It's got to be perfect.
289
00:13:06,440 --> 00:13:09,120
We expect high standards,
so it should be really high today.
290
00:13:10,480 --> 00:13:13,480
Jean-Christophe is doing
an apple tarte Tatin
291
00:13:13,480 --> 00:13:16,000
with some sort of ice-cream.
292
00:13:16,000 --> 00:13:20,920
This is absolutely not how I imagine
Jean-Christophe to be.
293
00:13:20,920 --> 00:13:24,400
Jugs, where are they?
Where are the jugs?!
294
00:13:24,400 --> 00:13:26,880
I really believe
that Jean-Christophe
295
00:13:26,880 --> 00:13:28,680
is not getting anything
on a plate today.
296
00:13:28,680 --> 00:13:30,280
Right, now.
297
00:13:30,280 --> 00:13:31,800
Let's be serious now.
298
00:13:31,800 --> 00:13:36,200
So, I'm just about to laminate
the puff pastry,
299
00:13:36,200 --> 00:13:37,640
the rough puff pastry.
300
00:13:37,640 --> 00:13:39,320
And that will take me
about four hours
301
00:13:39,320 --> 00:13:43,760
to get something near as crispy
as a proper puff pastry.
302
00:13:47,960 --> 00:13:50,160
Are you having fun yet, judges?
303
00:13:50,160 --> 00:13:51,800
30 minutes to go!
304
00:13:51,800 --> 00:13:54,360
30 minutes?!
(CHEERING AND APPLAUSE)
305
00:13:58,640 --> 00:14:00,400
Argh! 30 minutes!
306
00:14:00,400 --> 00:14:02,240
How am I going to do that?!
307
00:14:02,240 --> 00:14:05,480
30 minutes to go. I mean,
he's not left himself any time
308
00:14:05,480 --> 00:14:07,840
to get these tarte Tatin
in the oven and cooked.
309
00:14:07,840 --> 00:14:09,480
Here we are.
310
00:14:09,480 --> 00:14:12,240
GILLIAN: Let's go, JC! In the oven!
311
00:14:12,240 --> 00:14:14,520
Please, please, I beg you.
312
00:14:14,520 --> 00:14:16,920
And I kiss you every...
every one of you.
313
00:14:19,840 --> 00:14:22,000
Andy, you cook so chilled.
314
00:14:22,000 --> 00:14:23,280
Hey?
You're very calm.
315
00:14:23,280 --> 00:14:25,680
Yeah, you're too calm, mate.
What were you expecting?
316
00:14:25,680 --> 00:14:27,240
(LAUGHS)
317
00:14:27,240 --> 00:14:30,200
Andy knows,
he's a veteran in the kitchen.
318
00:14:30,200 --> 00:14:32,240
You can tell he knows his way
around the kitchen,
319
00:14:32,240 --> 00:14:33,760
where the things are.
320
00:14:33,760 --> 00:14:37,040
He's comfortable,
and he's smashing it.
321
00:14:37,040 --> 00:14:38,840
Have you used a hibachi before?
322
00:14:38,840 --> 00:14:41,440
No, never. Any tips?
323
00:14:41,440 --> 00:14:44,080
The biggest thing with the quail
is the breasts cook quicker
324
00:14:44,080 --> 00:14:46,560
than the legs, so you want
that breast meat to be nice and pink
325
00:14:46,560 --> 00:14:50,080
and medium rare, and the legs
to be a little bit more done.
326
00:14:50,080 --> 00:14:52,240
So, monitoring the heat
on the hibachi,
327
00:14:52,240 --> 00:14:56,240
making sure that you get good colour,
with the flesh just cooked perfectly.
328
00:14:56,240 --> 00:15:00,360
One, two, three, four, five,
and maybe...
329
00:15:00,360 --> 00:15:02,760
Five will do, maybe six.
That can go.
330
00:15:02,760 --> 00:15:04,160
Don't look at my bench.
331
00:15:04,160 --> 00:15:05,720
(LAUGHTER)
332
00:15:05,720 --> 00:15:07,440
Do as I say, not as I do.
333
00:15:09,800 --> 00:15:11,280
Come on, sauce.
334
00:15:11,280 --> 00:15:15,080
ALEX: Prawn and apple skin sauce
is definitely a creation
335
00:15:15,080 --> 00:15:19,080
that I have never heard of,
so I'm really curious to see
336
00:15:19,080 --> 00:15:22,440
how this works and where it ties in
with everything else.
337
00:15:22,440 --> 00:15:24,440
Nearly done with my sauce.
338
00:15:24,440 --> 00:15:27,000
Judges, you have 20 minutes to go!
339
00:15:27,000 --> 00:15:29,480
20?!
(CHEERING AND APPLAUSE)
340
00:15:34,560 --> 00:15:35,960
No!
341
00:15:35,960 --> 00:15:38,520
Poh looks like what I can only
imagine myself looked like
342
00:15:38,520 --> 00:15:39,960
in that kitchen.
343
00:15:39,960 --> 00:15:42,680
She's a little stressed.
She's quite here-there-everywhere.
344
00:15:42,680 --> 00:15:45,520
What am I doing? What am I doing?
345
00:15:45,520 --> 00:15:47,840
No, I'm gonna have
to start crimping.
346
00:15:47,840 --> 00:15:51,960
It's basically a square dumpling
with four petals coming out of it.
347
00:15:51,960 --> 00:15:53,840
It's really, really intricate.
348
00:15:53,840 --> 00:15:56,720
Like, you need very good dexterity
to do it.
349
00:15:56,720 --> 00:16:00,360
So, let's hope I can pull it off
when I'm all shaky and stuff.
350
00:16:04,160 --> 00:16:05,920
The crimping is happening.
(GASPS)
351
00:16:05,920 --> 00:16:08,240
Oh, my God.
352
00:16:08,240 --> 00:16:09,480
Poh!
353
00:16:09,480 --> 00:16:12,640
Looking at these expert cooks,
354
00:16:12,640 --> 00:16:15,160
they turn all that chaos
355
00:16:15,160 --> 00:16:17,800
into delicacy and beautifulness.
356
00:16:17,800 --> 00:16:20,360
Like Poh, making
these tiny dumplings
357
00:16:20,360 --> 00:16:22,000
and folding them.
358
00:16:22,000 --> 00:16:23,720
And it's artistic.
359
00:16:23,720 --> 00:16:25,640
I'm like, "Wow."
360
00:16:27,040 --> 00:16:28,960
SOFIA: My fellow judges and I
361
00:16:28,960 --> 00:16:30,840
cannot wait to try your dishes!
362
00:16:30,840 --> 00:16:32,640
Five minutes left!
363
00:16:32,640 --> 00:16:35,120
Let's go!
(CHEERING AND APPLAUSE)
364
00:16:37,040 --> 00:16:38,960
Yeah.
365
00:16:40,160 --> 00:16:41,920
Yes, Poh!
366
00:16:43,720 --> 00:16:45,200
Good work, Poh!
367
00:16:45,200 --> 00:16:48,320
DARRSH: Jean-Christophe is moving on
to some, like, spun sugar
368
00:16:48,320 --> 00:16:49,560
or caramel type thing.
369
00:16:49,560 --> 00:16:52,320
The problem with that is
Jean-Christophe has no time left
370
00:16:52,320 --> 00:16:55,640
and he's just sitting there trying
to make these little pretty nets.
371
00:16:55,640 --> 00:16:56,720
Come on, Chef!
372
00:16:56,720 --> 00:16:59,840
He needs to get his tarte Tatin
out of the oven and plate it up.
373
00:16:59,840 --> 00:17:02,800
But he's not left himself
much room here.
374
00:17:02,800 --> 00:17:05,480
One minute to go!
375
00:17:05,480 --> 00:17:06,880
(CHEERING AND APPLAUSE)
376
00:17:06,880 --> 00:17:09,080
Yeah!
377
00:17:10,680 --> 00:17:13,040
Come on, Chefs! Get it on the plate.
378
00:17:13,040 --> 00:17:15,120
(WHOOPING)
379
00:17:16,160 --> 00:17:17,760
Put it on the plate!
380
00:17:17,760 --> 00:17:19,720
Come on, guys!
Come on!
381
00:17:19,720 --> 00:17:22,000
Oh, wow! Yes, Chef!
382
00:17:22,000 --> 00:17:23,880
Come on, Chef!
383
00:17:23,880 --> 00:17:25,280
Come on, Chef!
384
00:17:30,200 --> 00:17:32,480
Yes!
(CHEERING)
385
00:17:35,360 --> 00:17:37,280
Gantry, judges,
386
00:17:37,280 --> 00:17:38,960
here we go!
387
00:17:38,960 --> 00:17:41,120
ALL: Ten, nine,
388
00:17:41,120 --> 00:17:42,720
eight, seven,
389
00:17:42,720 --> 00:17:44,840
six, five.
390
00:17:44,840 --> 00:17:46,600
four, three,
391
00:17:46,600 --> 00:17:48,600
two, one!
392
00:17:48,600 --> 00:17:50,680
(CHEERING AND APPLAUSE)
393
00:17:54,200 --> 00:17:56,440
(WHOOPING)
Yes!
394
00:18:01,000 --> 00:18:03,000
Well, that was fun.
395
00:18:03,000 --> 00:18:05,080
At least it was for us. (LAUGHS)
396
00:18:06,480 --> 00:18:09,400
Remember, nothing but glory
on the line today.
397
00:18:11,000 --> 00:18:13,800
The dish that we'd like
to taste is Poh's.
398
00:18:13,800 --> 00:18:15,480
(CHEERING AND APPLAUSE)
399
00:18:16,720 --> 00:18:18,920
It feels so weird.
400
00:18:21,240 --> 00:18:23,480
Oh, my God! Feels so weird.
NAT: Oh, hi, Poh.
401
00:18:24,680 --> 00:18:27,600
The gloss on that!
Oh, my God.
402
00:18:29,320 --> 00:18:31,160
Oh, here comes the artist.
403
00:18:32,480 --> 00:18:34,520
You truly are an artist, Poh.
404
00:18:37,480 --> 00:18:39,880
Well, Poh, what have you made
for us?
405
00:18:39,880 --> 00:18:43,160
I've made a Smoked Quail Dumpling...
406
00:18:44,600 --> 00:18:49,520
..with Caramelised Prawn
and Apple Skin Sauce.
407
00:18:51,880 --> 00:18:53,520
It looks beautiful.
408
00:18:55,160 --> 00:18:57,240
I'm going to take the bigger one.
Sorry.
409
00:19:11,120 --> 00:19:12,720
Poh...
Yes?
410
00:19:12,720 --> 00:19:14,320
..how many people at home
do you think have made
411
00:19:14,320 --> 00:19:16,360
a prawn and apple sauce?
412
00:19:16,360 --> 00:19:19,280
Uh, none.
(LAUGHTER)
413
00:19:19,280 --> 00:19:22,760
I think that's why they call you
the Mystery Box Queen.
414
00:19:22,760 --> 00:19:25,760
Wow.
(CHEERING AND APPLAUSE)
415
00:19:28,760 --> 00:19:31,440
Everything about this dish
is so, so good.
416
00:19:31,440 --> 00:19:33,800
Like, dumpling wrappers -
417
00:19:33,800 --> 00:19:35,960
they're so perfectly translucent.
418
00:19:35,960 --> 00:19:37,920
I love them so much.
419
00:19:37,920 --> 00:19:39,760
Thank you.
420
00:19:39,760 --> 00:19:43,640
Poh, to be one of the few
that's eaten one of your dumplings,
421
00:19:43,640 --> 00:19:46,560
it's an absolute privilege
and honour,
422
00:19:46,560 --> 00:19:49,000
because that is just stunning.
423
00:19:49,000 --> 00:19:52,080
I think my favourite thing
is that it's got guts,
424
00:19:52,080 --> 00:19:55,200
and it's so savoury,
but it's still so light.
425
00:19:55,200 --> 00:19:57,040
It's a delight. Thank you.
426
00:19:57,040 --> 00:19:59,080
Thank you, Sav.
427
00:20:00,520 --> 00:20:02,240
Uh, Poh...
Yes, Pez.
428
00:20:02,240 --> 00:20:04,600
..my big question was -
429
00:20:04,600 --> 00:20:07,240
was the flavour going to match
the beautiful plate of food?
430
00:20:09,680 --> 00:20:12,080
And I think it was better
than the look of the food.
431
00:20:12,080 --> 00:20:14,280
The taste, it was spectacular.
It really was.
432
00:20:14,280 --> 00:20:17,160
(CHEERING AND APPLAUSE)
Thank you.
433
00:20:19,920 --> 00:20:21,560
Go, Poh!
434
00:20:31,320 --> 00:20:35,160
The dish we'd like to try
belongs to Jean-Christophe.
435
00:20:35,160 --> 00:20:38,040
(CHEERING AND APPLAUSE)
436
00:20:45,360 --> 00:20:48,240
How are you?
NAT: Oh, wow!
437
00:20:50,080 --> 00:20:52,080
Jean-Christophe, would you like
to tell us what you made
438
00:20:52,080 --> 00:20:53,760
for us today?
439
00:20:53,760 --> 00:20:55,720
I've made a Tarte Tatin...
440
00:20:57,440 --> 00:21:01,680
..with a Spiced Ice-cream
and a little bit of...
441
00:21:02,960 --> 00:21:04,360
..caramel top.
442
00:21:05,560 --> 00:21:08,040
Jean-Christophe,
how did you find your first cook
443
00:21:08,040 --> 00:21:09,880
in the MasterChef kitchen?
444
00:21:09,880 --> 00:21:11,840
Um, how can I say that?
445
00:21:11,840 --> 00:21:13,120
Uh...bloody hard.
446
00:21:13,120 --> 00:21:14,880
(LAUGHTER)
447
00:21:14,880 --> 00:21:18,200
I've had the privilege to cook
around the world, more or less.
448
00:21:18,200 --> 00:21:20,520
And this is quite tough.
449
00:21:20,520 --> 00:21:21,680
Let's taste it, then.
450
00:21:21,680 --> 00:21:23,840
Enjoy it, by the way.
451
00:21:30,040 --> 00:21:32,080
Oh!
(APPLAUSE)
452
00:21:35,600 --> 00:21:37,200
Bravo, Chef.
Look at these.
453
00:21:38,240 --> 00:21:39,480
(CRACKING)
454
00:21:39,480 --> 00:21:40,680
(EXCLAIMING)
455
00:21:40,680 --> 00:21:42,120
Did you hear it?
Did you hear it up there?
456
00:21:42,120 --> 00:21:44,200
GANTRY: Yes.
457
00:21:44,200 --> 00:21:46,120
Oh!
SAVINDRI: Oh, my God!
458
00:22:03,560 --> 00:22:05,360
(LAUGHTER)
459
00:22:18,840 --> 00:22:20,680
(CHEERING AND APPLAUSE)
460
00:22:24,120 --> 00:22:25,200
Thank you.
461
00:22:25,200 --> 00:22:26,760
Chef...
Oui?
462
00:22:26,760 --> 00:22:28,120
(LAUGHTER)
463
00:22:28,120 --> 00:22:29,480
(CHEERING)
464
00:22:32,000 --> 00:22:33,880
That's what I was waiting for.
465
00:22:33,880 --> 00:22:37,080
Sav, it's an honour
that you've slapped that table.
466
00:22:37,080 --> 00:22:40,400
And my hand's killing me now.
(LAUGHS)
467
00:22:40,400 --> 00:22:42,240
Honestly, Chef,
468
00:22:42,240 --> 00:22:44,480
it's perfection.
469
00:22:44,480 --> 00:22:47,160
60 minutes that you had
for a mystery box.
470
00:22:47,160 --> 00:22:49,720
I can't believe
you've made a tarte Tatin
471
00:22:49,720 --> 00:22:52,680
that is so, so good!
472
00:22:52,680 --> 00:22:53,920
I love it!
473
00:22:53,920 --> 00:22:58,840
There is absolutely no doubt
in my mind that you are one
474
00:22:58,840 --> 00:23:00,600
of the world's best French chefs.
475
00:23:00,600 --> 00:23:03,800
Thank you.
(CHEERING AND APPLAUSE)
476
00:23:03,800 --> 00:23:05,240
Thank you!
477
00:23:10,320 --> 00:23:12,160
Well done, mate.
478
00:23:13,720 --> 00:23:16,680
Next dish we want to taste
belongs to Andrew.
479
00:23:16,680 --> 00:23:19,200
(CHEERING AND APPLAUSE)
480
00:23:22,080 --> 00:23:23,720
SUMEET: Andrew!
481
00:23:25,520 --> 00:23:27,240
Yeah, Andrew!
482
00:23:27,240 --> 00:23:29,880
CONTESTANTS: Wow!
483
00:23:29,880 --> 00:23:32,800
Andrew Allen,
what have you made for us today?
484
00:23:32,800 --> 00:23:36,520
We have got a butterflied
and barbecued quail
485
00:23:36,520 --> 00:23:39,520
that's been glazed
with an apple caramel
486
00:23:39,520 --> 00:23:43,880
and a charred radicchio
and pine nut salsa.
487
00:23:45,240 --> 00:23:47,640
And then just a little sauce
from the bones.
488
00:23:50,840 --> 00:23:52,520
I think the key to this dish, Andy,
489
00:23:52,520 --> 00:23:54,480
is going to be the cook
on the quail.
490
00:23:54,480 --> 00:23:56,040
How do you think you've gone?
491
00:23:56,040 --> 00:24:00,960
Um, I was going for, like,
medium, medium rare-medium.
492
00:24:00,960 --> 00:24:02,960
But I'm happy with anything pink,
493
00:24:02,960 --> 00:24:04,880
because I want to get
that caramelisation on the skin
494
00:24:04,880 --> 00:24:07,280
because the apple caramel
was pretty sweet.
495
00:24:08,280 --> 00:24:10,680
Alright, on that note,
let's dig in.
496
00:24:17,840 --> 00:24:19,160
ALL: Ooh!
497
00:24:27,080 --> 00:24:29,760
I think the key to this dish, Andy,
is going to be the cook
498
00:24:29,760 --> 00:24:31,560
on the quail.
499
00:24:41,480 --> 00:24:43,120
ALL: Ooh!
500
00:24:43,120 --> 00:24:44,920
Looks pretty good.
501
00:24:44,920 --> 00:24:46,200
Looks pretty good.
502
00:24:59,480 --> 00:25:01,880
Andy, Andy, Andy...
503
00:25:03,960 --> 00:25:05,560
..this is dynamite!
504
00:25:05,560 --> 00:25:07,880
Yeah!
(LAUGHTER AND APPLAUSE)
505
00:25:12,040 --> 00:25:13,520
Andy...
Hey, Sav.
506
00:25:14,760 --> 00:25:17,040
..let's start with the positives
of the dish.
507
00:25:17,040 --> 00:25:19,560
(LAUGHTER)
508
00:25:19,560 --> 00:25:20,880
Which is everything.
509
00:25:20,880 --> 00:25:21,880
(LAUGHTER)
510
00:25:23,360 --> 00:25:27,800
That beautiful sweet char
on the bird, which...
511
00:25:27,800 --> 00:25:30,200
You've got caramelisation
on the radicchio as well,
512
00:25:30,200 --> 00:25:32,560
and, like, they're mirrors
of each other, which I love.
513
00:25:32,560 --> 00:25:34,800
PEZZA: The cook on that quail.
514
00:25:34,800 --> 00:25:36,640
Un-be-lieva-ble!
515
00:25:36,640 --> 00:25:39,000
(LAUGHTER)
516
00:25:41,720 --> 00:25:44,000
I'm with the girls -
I think that's a belter. Well done.
517
00:25:44,000 --> 00:25:46,320
Thanks, mate.
(CHEERING AND APPLAUSE)
518
00:25:46,320 --> 00:25:47,920
Thank you, guys.
519
00:25:47,920 --> 00:25:49,400
(CHEERING AND APPLAUSE)
520
00:25:51,640 --> 00:25:53,440
Bravo. Excellent.
521
00:25:58,280 --> 00:26:03,480
Three incredible dishes
by three incredible chefs.
522
00:26:04,520 --> 00:26:08,000
All three of your dishes
were phenomenal.
523
00:26:10,240 --> 00:26:12,880
But, after much consideration...
524
00:26:15,320 --> 00:26:17,720
..the dish we liked the most
525
00:26:17,720 --> 00:26:19,480
was cooked by...
526
00:26:23,680 --> 00:26:25,440
ALL: Poh!
527
00:26:25,440 --> 00:26:27,440
(CHEERING AND APPLAUSE)
528
00:26:30,840 --> 00:26:35,080
ALL: (CHANT) Poh! Poh! Poh! Poh! Poh!
Poh! Poh! Poh! Poh! Poh! Poh! Poh!
529
00:26:36,240 --> 00:26:38,960
(CHEERING AND APPLAUSE)
530
00:26:38,960 --> 00:26:40,280
Just want to say,
531
00:26:40,280 --> 00:26:41,720
Auntie Poh's still got it.
532
00:26:41,720 --> 00:26:43,560
(LAUGHTER)
Bravo.
533
00:26:45,880 --> 00:26:47,320
For this round,
534
00:26:47,320 --> 00:26:50,760
you three are going head-to-head...
535
00:26:52,600 --> 00:26:55,560
..against Poh, Jean-Christophe
and Andy...
536
00:26:55,560 --> 00:26:56,840
(CHEERING AND APPLAUSE)
537
00:26:56,840 --> 00:26:58,040
Oh, yes!
538
00:26:58,040 --> 00:26:59,320
Oh!
539
00:27:01,000 --> 00:27:02,760
..in a Team Relay Cook-Off!
540
00:27:02,760 --> 00:27:05,360
(CHEERING AND APPLAUSE)
541
00:27:07,840 --> 00:27:10,160
Come and grab your aprons.
542
00:27:11,960 --> 00:27:13,200
NAT: I hate the relay! (LAUGHS)
543
00:27:13,200 --> 00:27:15,160
I hate the relay.
544
00:27:15,160 --> 00:27:16,760
Count me in on that.
545
00:27:16,760 --> 00:27:17,920
Oh.
546
00:27:17,920 --> 00:27:19,320
So, we're gonna be cooking together?
547
00:27:19,320 --> 00:27:21,640
Yeah, and I'm scared, 'cause
I just saw the way that you two work,
548
00:27:21,640 --> 00:27:23,200
and it's freaking me out already.
Oh!
549
00:27:23,200 --> 00:27:26,080
No, no, it's alright.
(LAUGHTER)
550
00:27:26,080 --> 00:27:27,520
Now, I know what you're thinking.
551
00:27:27,520 --> 00:27:30,480
Those three are professionals -
how is this fair?
552
00:27:31,800 --> 00:27:33,840
So, to level the playing field
a little,
553
00:27:33,840 --> 00:27:37,440
I'm giving you semifinalists
a head start.
554
00:27:37,440 --> 00:27:38,760
Oh.
555
00:27:38,760 --> 00:27:41,160
The first one of you contestants
to kick off the relay
556
00:27:41,160 --> 00:27:45,040
will have an extra 10 minutes
before the judges start cooking.
557
00:27:45,040 --> 00:27:46,440
Everyone else,
558
00:27:46,440 --> 00:27:48,880
you will have 20 minutes each.
559
00:27:50,680 --> 00:27:53,280
And to make it more interesting,
560
00:27:53,280 --> 00:27:56,400
I've chosen an ingredient that
you all must feature in your dish.
561
00:27:56,400 --> 00:27:58,200
POH: OK. Love it.
562
00:28:00,800 --> 00:28:02,520
It's...
563
00:28:04,920 --> 00:28:06,200
..miso!
564
00:28:06,200 --> 00:28:08,600
(EXCLAIMING)
565
00:28:11,040 --> 00:28:13,480
I'm trying to transmit ideas
to your brain right now.
566
00:28:13,480 --> 00:28:15,360
Are you getting them?
(LAUGHTER)
567
00:28:15,360 --> 00:28:16,840
Yeah. Yeah, yeah.
568
00:28:16,840 --> 00:28:19,720
Yeah, they're all messy,
but I got them.
569
00:28:19,720 --> 00:28:21,240
(LAUGHTER)
570
00:28:21,240 --> 00:28:25,240
It is feeling a little bit lonely
over here, though.
571
00:28:25,240 --> 00:28:27,880
OTHERS: Ooh!
572
00:28:30,320 --> 00:28:32,240
Who wants to help me judge?
573
00:28:32,240 --> 00:28:33,840
(CHEERING)
574
00:28:33,840 --> 00:28:35,560
Crispy!
Yeah!
575
00:28:35,560 --> 00:28:37,320
Darrsh!
Yeah!
576
00:28:37,320 --> 00:28:38,720
Juan!
577
00:28:38,720 --> 00:28:40,320
Get on down here!
578
00:28:40,320 --> 00:28:42,880
(CHEERING AND APPLAUSE)
579
00:28:44,120 --> 00:28:45,480
Yes!
580
00:28:46,920 --> 00:28:48,600
Be nice! Be nice!
581
00:28:49,640 --> 00:28:51,360
Nice to see you all again.
582
00:28:51,360 --> 00:28:53,520
Oh, my three favourite contestants!
583
00:28:53,520 --> 00:28:56,520
(LAUGHTER)
SAVINDRI: Nice try!
584
00:28:59,560 --> 00:29:01,640
He says that to everyone.
585
00:29:03,080 --> 00:29:04,760
Alright, Team Semifinalists...
586
00:29:06,840 --> 00:29:08,240
..you have 70 minutes.
587
00:29:09,760 --> 00:29:12,800
Team Judges, you have 60 minutes.
588
00:29:12,800 --> 00:29:15,920
You'll have 30 seconds to hand over
to your next team-mate.
589
00:29:15,920 --> 00:29:18,240
You can make anything you like,
590
00:29:18,240 --> 00:29:20,440
but you must feature miso.
591
00:29:20,440 --> 00:29:25,520
Whoever impresses Juan, Darrsh,
Alex and myself the most will win
592
00:29:25,520 --> 00:29:27,480
some serious bragging rights.
593
00:29:29,840 --> 00:29:31,360
Judges...
594
00:29:31,360 --> 00:29:33,200
Mm-hm?
..who's gonna go first?
595
00:29:33,200 --> 00:29:34,760
Me.
596
00:29:34,760 --> 00:29:37,200
Team Semifinalists,
who's going to go first for you?
597
00:29:39,920 --> 00:29:41,760
Ooh, Savi!
598
00:29:43,360 --> 00:29:44,640
Yes!
599
00:29:44,640 --> 00:29:46,000
I'm excited to see Sav versus Andy.
600
00:29:47,840 --> 00:29:49,240
Bye. Wish me luck.
601
00:29:49,240 --> 00:29:50,960
Wish me luck, wish me luck!
602
00:29:50,960 --> 00:29:52,760
Wish me luck!
NAT: Smash this.
603
00:29:52,760 --> 00:29:55,680
I'll look after you, I promise.
I'll look after you.
604
00:29:55,680 --> 00:29:57,560
You and me.
You and me.
605
00:29:58,560 --> 00:30:00,080
Let's do this.
606
00:30:00,080 --> 00:30:02,360
Sav, your time...
607
00:30:02,360 --> 00:30:04,200
ALL: ..starts now!
608
00:30:04,200 --> 00:30:06,400
Go on, Sav!
(CHEERING AND APPLAUSE)
609
00:30:06,400 --> 00:30:07,960
Go, Savi!
610
00:30:10,120 --> 00:30:11,920
Oh!
611
00:30:11,920 --> 00:30:14,040
# Soy, soy, soy, soy, soy, soy! #
612
00:30:14,040 --> 00:30:17,040
Welcome to the battle of the season.
613
00:30:17,040 --> 00:30:18,120
Oh!
(LAUGHTER)
614
00:30:18,120 --> 00:30:21,240
This is gonna be a really
interesting one, because, yes,
615
00:30:21,240 --> 00:30:24,160
we've got the three judges
who are total experts,
616
00:30:24,160 --> 00:30:26,000
professionals in their own right.
617
00:30:26,000 --> 00:30:28,720
But these three semifinalists,
they're match-fit.
618
00:30:28,720 --> 00:30:30,080
JUAN: Yes!
619
00:30:30,080 --> 00:30:33,000
They've been cooking all season,
day in, day out.
620
00:30:33,000 --> 00:30:34,240
Could be anyone's game.
621
00:30:34,240 --> 00:30:36,600
ANDY: Yes, Sav!
(CHEERING AND APPLAUSE)
622
00:30:40,240 --> 00:30:44,040
Look, we just saw chaos
with Poh and JC in round one,
623
00:30:44,040 --> 00:30:46,640
so I don't know,
I think our contestants might have
624
00:30:46,640 --> 00:30:48,520
an upper hand in this round.
Ah!
625
00:30:48,520 --> 00:30:51,280
Yeah, I'm gonna back them today,
I think.
626
00:30:51,280 --> 00:30:54,640
It's a really good point
because the judges, in particular,
627
00:30:54,640 --> 00:30:58,240
three very different people,
three very different cooks.
628
00:30:58,240 --> 00:31:00,600
All good, but how are they all
going to work together?
629
00:31:00,600 --> 00:31:02,960
They haven't had to do this before
with each other.
630
00:31:02,960 --> 00:31:04,200
It's going to be interesting,
631
00:31:04,200 --> 00:31:06,640
and I'm excited!
I'm excited.
632
00:31:12,320 --> 00:31:15,680
Savi!
Oh, hello, hello, hello!
633
00:31:15,680 --> 00:31:17,720
Talk to us, Sav.
What is your strategy?
634
00:31:17,720 --> 00:31:19,880
What do you think
we're going to be making?
635
00:31:19,880 --> 00:31:22,920
The strategy is I'm going
to play to the strengths
636
00:31:22,920 --> 00:31:24,720
of both Nat and Pezza.
637
00:31:24,720 --> 00:31:26,720
So I'm going Thai
and I'm going beef.
638
00:31:26,720 --> 00:31:27,960
Nice.
639
00:31:27,960 --> 00:31:29,360
I think Nat calls it a 'nam tok',
640
00:31:29,360 --> 00:31:32,040
which is a roasted-rice
Thai beef salad.
641
00:31:32,040 --> 00:31:33,600
How's the miso playing there?
642
00:31:33,600 --> 00:31:34,720
What's the role?
643
00:31:34,720 --> 00:31:37,200
The miso is gonna go
into the marinade for the beef.
644
00:31:37,200 --> 00:31:38,400
OK.
645
00:31:38,400 --> 00:31:39,920
Hopefully, Pezza cooks the beef,
646
00:31:39,920 --> 00:31:41,160
but we'll see.
Yes.
647
00:31:41,160 --> 00:31:42,840
Last question for you, Sav.
Yep?
648
00:31:42,840 --> 00:31:44,600
How badly do you want
to beat the judges?
649
00:31:44,600 --> 00:31:45,840
I want to beat the judges
so badly.
650
00:31:45,840 --> 00:31:47,840
I think we all have
a point to prove today, so...
651
00:31:47,840 --> 00:31:49,720
Sounds like game on.
Let's leave her to it.
652
00:31:49,720 --> 00:31:51,160
ALEX: Yeah!
DARRSH: Good luck, Sav.
653
00:31:51,160 --> 00:31:52,600
Thank you.
Wonderful work, Sav.
654
00:31:58,480 --> 00:32:01,000
There's a lot of pressure
for me right now
655
00:32:01,000 --> 00:32:02,440
because I want to beat the judges.
656
00:32:02,440 --> 00:32:05,720
I can't focus on Andy -
I've got to do me.
657
00:32:05,720 --> 00:32:09,280
I need to focus, because he's
never lost this challenge,
658
00:32:09,280 --> 00:32:11,720
and I don't think he's ready
to start now.
659
00:32:29,960 --> 00:32:32,560
Yeah, Andy's ready for war!
(CHUCKLES)
660
00:32:33,840 --> 00:32:35,800
Savi, your 10-minute head start
is over.
661
00:32:35,800 --> 00:32:37,760
Andy, time starts now!
662
00:32:37,760 --> 00:32:40,280
(CHEERING AND APPLAUSE)
663
00:32:40,280 --> 00:32:41,800
Let's go, Andy!
664
00:32:42,800 --> 00:32:44,520
He is energised, isn't he?
665
00:32:45,840 --> 00:32:47,480
He's got a shopping list
already going.
666
00:32:47,480 --> 00:32:49,160
Yeah, he knows.
667
00:32:50,200 --> 00:32:52,400
It's almost like he's a chef
or something, isn't it?
668
00:32:52,400 --> 00:32:54,560
Knows what he's doing.
(CHEERING)
669
00:32:56,360 --> 00:32:57,880
Big fish!
670
00:32:57,880 --> 00:32:59,880
Yeah, he's going Japanese.
671
00:32:59,880 --> 00:33:01,480
That's a beautiful fish.
672
00:33:01,480 --> 00:33:04,080
JOSH C: What's the plan, Andy?
673
00:33:04,080 --> 00:33:05,360
So, I'm gonna go French.
674
00:33:05,360 --> 00:33:07,280
Oh!
French!
675
00:33:07,280 --> 00:33:09,200
Oh, sounds good.
676
00:33:11,640 --> 00:33:13,560
Andy, Andy, Andy!
Andy, Andy, Andy!
677
00:33:13,560 --> 00:33:16,400
Hey, crew. How are we?
That is looking mighty fine.
678
00:33:16,400 --> 00:33:17,440
What are you doing?
679
00:33:17,440 --> 00:33:19,880
What I'm going to do is put the miso
through a beurre blanc,
680
00:33:19,880 --> 00:33:22,640
steam a piece of fish,
and then maybe add some pipis.
681
00:33:22,640 --> 00:33:25,520
The garnish I'm going to probably
leave up to whoever's next.
682
00:33:25,520 --> 00:33:29,000
So, my job is to obviously portion
the fish, get the first reduction on
683
00:33:29,000 --> 00:33:31,520
for the beurre blanc,
and then set up some visual cues.
684
00:33:31,520 --> 00:33:34,000
So, if any communication
breaks down
685
00:33:34,000 --> 00:33:36,200
between whoever runs
through those doors,
686
00:33:36,200 --> 00:33:38,160
then I can get a bit
of visual stuff away.
687
00:33:38,160 --> 00:33:40,520
Good luck, Andy.
688
00:33:40,520 --> 00:33:42,560
It sounds great, actually.
689
00:33:42,560 --> 00:33:45,520
OK, hide everything
so they don't get confused.
690
00:33:47,840 --> 00:33:48,920
Nice work, Sav.
691
00:33:48,920 --> 00:33:51,480
SAVINDRI: I am in a good place.
692
00:33:51,480 --> 00:33:55,040
I have the beef marinated
for the Thai-style beef salad.
693
00:33:55,040 --> 00:33:58,360
I have got a lot
of mise en place done.
694
00:33:58,360 --> 00:34:01,840
The steaks are in the miso marinade,
695
00:34:01,840 --> 00:34:04,760
also giving both Pezza and Nat
696
00:34:04,760 --> 00:34:06,680
a couple of options
in terms of the steaks
697
00:34:06,680 --> 00:34:08,240
that are getting cooked.
698
00:34:08,240 --> 00:34:10,000
I think I've gotten a lot done.
699
00:34:10,000 --> 00:34:11,120
OK.
700
00:34:11,120 --> 00:34:13,000
So, let's bring it.
701
00:34:15,320 --> 00:34:18,440
So, that was 100.
So, 300 wine, I'll set up.
702
00:34:20,360 --> 00:34:23,680
Andy, Sav, time is slipping
through the hourglass.
703
00:34:23,680 --> 00:34:26,800
I'm going to go pick
the next cooks now.
704
00:34:26,800 --> 00:34:28,400
Alright, guys.
705
00:34:28,400 --> 00:34:29,760
Alright,
706
00:34:29,760 --> 00:34:31,040
who's cooking next?
707
00:34:31,040 --> 00:34:33,080
Me.
Me and Poh.
708
00:34:33,080 --> 00:34:35,440
(CHEERING AND APPLAUSE)
709
00:34:35,440 --> 00:34:38,320
Alright, Pezza and Poh
are in the house!
710
00:34:38,320 --> 00:34:41,080
And you have 30 seconds
to change over.
711
00:34:41,080 --> 00:34:43,720
We are doing a Thai beef salad.
Yep.
Communicate!
712
00:34:43,720 --> 00:34:46,480
I've got the beef marinating,
if you want to give it, maybe...
713
00:34:46,480 --> 00:34:48,640
However long, because I think
I've cut it thick enough
714
00:34:48,640 --> 00:34:50,440
to how it's usually made.
Yep.
715
00:34:50,440 --> 00:34:52,320
Um, so...
And the hibachi is going for you.
716
00:34:52,320 --> 00:34:56,680
Um, we're going to do a steamed
or poached piece of fish.
717
00:34:56,680 --> 00:34:58,640
I think Jean-Christophe can do that
at the end,
718
00:34:58,640 --> 00:35:00,760
but the fish is portioned there.
719
00:35:00,760 --> 00:35:02,920
We are going to do it
with a miso beurre blanc.
POH: Perfect.
720
00:35:02,920 --> 00:35:04,280
So, reduction's on.
721
00:35:04,280 --> 00:35:05,880
Once it gets to a syrup,
add the wine.
722
00:35:05,880 --> 00:35:08,760
How about veg?
That's what I was going
to leave to you.
723
00:35:08,760 --> 00:35:10,040
And one-to-one.
724
00:35:10,040 --> 00:35:12,600
Poh, Pezza, you've got 20 minutes!
725
00:35:12,600 --> 00:35:13,880
Uh...
726
00:35:14,960 --> 00:35:17,080
Go?
20 minutes. Go!
727
00:35:17,080 --> 00:35:18,720
Oh!
20 minutes!
728
00:35:20,600 --> 00:35:22,040
Let's go, Poh!
729
00:35:23,240 --> 00:35:26,400
OK. Um, what can I put
with the fish?
730
00:35:29,080 --> 00:35:31,120
I hope that that was clear.
731
00:35:31,120 --> 00:35:34,080
So, I'm gonna put that in there.
732
00:35:34,080 --> 00:35:35,320
Poh!
Yes.
733
00:35:35,320 --> 00:35:36,640
What are you picking up?
I don't know.
734
00:35:36,640 --> 00:35:38,200
What do you mean you don't know?
735
00:35:38,200 --> 00:35:40,000
What are you making?
What's the dish?
736
00:35:40,000 --> 00:35:41,960
Uh...OK. It's... (SIGHS)
737
00:35:41,960 --> 00:35:44,160
I think what we're...
We're gonna steam that.
738
00:35:44,160 --> 00:35:45,160
What's that?
739
00:35:46,600 --> 00:35:47,640
Some fish.
740
00:35:48,760 --> 00:35:49,920
And I have to do the...
741
00:35:51,400 --> 00:35:55,360
Uh, I'm making some liquor.
(SMIRKS)
742
00:35:55,360 --> 00:35:57,760
And I have to do some little bits
and pieces for the plate.
743
00:35:57,760 --> 00:36:00,080
OK, I need to go. Bye.
(OTHERS LAUGH)
744
00:36:00,080 --> 00:36:01,800
Stop confusing her!
745
00:36:03,120 --> 00:36:04,880
Poh looks a little lost.
746
00:36:04,880 --> 00:36:07,000
She might be second-guessing
some of the things
747
00:36:07,000 --> 00:36:09,200
that Andy has handed over to her.
748
00:36:09,200 --> 00:36:12,800
So the judges could be
in a lot of trouble.
749
00:36:19,120 --> 00:36:21,600
JUAN: Well, something's smelling
really nice.
750
00:36:21,600 --> 00:36:23,880
DARRSH: Very good.
Yum!
751
00:36:23,880 --> 00:36:26,200
Well done, Pezza.
Let's go, Pezza.
752
00:36:26,200 --> 00:36:27,560
Smells good, buddy.
753
00:36:27,560 --> 00:36:29,200
Pezza, well done.
754
00:36:29,200 --> 00:36:31,520
This is smelling delicious.
Pezza!
755
00:36:31,520 --> 00:36:32,760
Pezza, what did Sav tell you?
756
00:36:32,760 --> 00:36:34,800
She's making a Thai beef salad.
757
00:36:34,800 --> 00:36:36,360
Nice.
And she wanted me
758
00:36:36,360 --> 00:36:38,360
to cook the protein, really,
and, um...
759
00:36:38,360 --> 00:36:39,680
How?
760
00:36:39,680 --> 00:36:41,000
Still want it to be succulent.
761
00:36:41,000 --> 00:36:42,600
Nearly rare in the middle,
you know?
762
00:36:42,600 --> 00:36:45,080
We don't want it overcooked today.
Well, we trust you, mate.
763
00:36:45,080 --> 00:36:47,240
You're gonna smash that.
Let's leave him in his happy place.
764
00:36:47,240 --> 00:36:49,320
Thanks, guys. Enjoy.
Smells insane.
765
00:36:49,320 --> 00:36:50,600
Smells delicious.
766
00:36:50,600 --> 00:36:52,000
Good luck, Pez.
Thank you.
767
00:36:57,120 --> 00:37:00,680
At this point in time, if we had to
choose how they're performing,
768
00:37:00,680 --> 00:37:02,520
I think this team's
doing much better.
769
00:37:02,520 --> 00:37:03,520
Oh.
770
00:37:04,560 --> 00:37:07,200
It is a totally different vibe.
771
00:37:07,200 --> 00:37:08,840
So interesting.
What's wrong, Poh?
772
00:37:08,840 --> 00:37:10,320
Nothing.
773
00:37:10,320 --> 00:37:12,000
Sensing a bit of stress.
774
00:37:12,000 --> 00:37:13,400
(ANDY GROANS)
775
00:37:13,400 --> 00:37:17,680
I'm going to do
a little tomato concasse.
776
00:37:17,680 --> 00:37:21,520
Uh, I'm hoping to hand this over
to Jean-Christophe.
777
00:37:21,520 --> 00:37:24,440
All I've done is just steam
the mussels, cut the cucumber.
778
00:37:24,440 --> 00:37:26,400
He's going to cook some cucumber
in butter, because I think
779
00:37:26,400 --> 00:37:28,600
that would be really classy.
780
00:37:28,600 --> 00:37:30,600
And he's going to finish off
the beurre blanc, cook the fish.
781
00:37:30,600 --> 00:37:32,840
Holy crap, he's got a lot to do,
actually.
782
00:37:35,240 --> 00:37:37,200
How does it feel, Pez?
783
00:37:37,200 --> 00:37:39,480
Rare. Yum.
784
00:37:39,480 --> 00:37:42,280
Come on, come on, come on, come on!
Come on, tomatoes!
785
00:37:43,720 --> 00:37:46,760
Poh, Pezza, this relay is
about to get real,
786
00:37:46,760 --> 00:37:49,400
because I'm getting the final cooks
right now!
787
00:37:49,400 --> 00:37:52,280
OK, OK.
(CHEERING AND APPLAUSE)
788
00:37:52,280 --> 00:37:54,160
Come on, Pez!
ALEX: Let's go, guys!
789
00:37:55,320 --> 00:37:56,520
Let's go, Poh!
790
00:37:56,520 --> 00:37:57,800
I'm going!
Alright, Nat!
791
00:37:57,800 --> 00:37:59,720
Jean-Christophe! Let's go!
792
00:37:59,720 --> 00:38:01,120
(CHEERING AND APPLAUSE)
793
00:38:01,120 --> 00:38:03,600
Oh, my God, oh, my God, oh, my God!
OK.
794
00:38:03,600 --> 00:38:05,280
Warm Thai beef salad
she's going with.
795
00:38:05,280 --> 00:38:06,960
Oh!
She's got all the condiments there.
796
00:38:06,960 --> 00:38:10,280
Alright, remember,
30-second handover, starting now!
797
00:38:10,280 --> 00:38:12,000
ALEX: JC has entered the building.
798
00:38:12,000 --> 00:38:13,960
There's the beef.
Medium rare to rare, beautiful.
799
00:38:13,960 --> 00:38:16,360
How you want to go...
You guys have done the mise en place
like I would!
800
00:38:16,360 --> 00:38:18,040
Holy smokes!
She's got it all where you want.
801
00:38:18,040 --> 00:38:20,640
Now...
Dude, I think I'm good.
I think I'm good. I think I'm good.
802
00:38:20,640 --> 00:38:22,040
Go for it. Finish it up.
I love it!
803
00:38:22,040 --> 00:38:23,600
JEAN-CHRISTOPHE: Have you got the...?
804
00:38:23,600 --> 00:38:25,760
Have you got a pan on?
805
00:38:25,760 --> 00:38:27,760
Did you get a pan on, no?
806
00:38:27,760 --> 00:38:29,520
A timer?
807
00:38:29,520 --> 00:38:32,080
It's alright. You've done very well,
by the way, Poh.
808
00:38:32,080 --> 00:38:34,000
It looks beautiful.
I'm so sorry. I'm so sorry.
809
00:38:34,000 --> 00:38:35,880
What are you sorry for?
It's terrible. It's terrible.
810
00:38:35,880 --> 00:38:37,240
OK. Your pipis...
Eh, eh, Poh...
811
00:38:37,240 --> 00:38:39,360
Alright, 10...
Your pipis are here.
812
00:38:39,360 --> 00:38:40,560
They're cooked.
..nine, eight...
813
00:38:40,560 --> 00:38:41,600
That's there.
Well done.
814
00:38:41,600 --> 00:38:42,920
Fish is there. Miso is there.
815
00:38:42,920 --> 00:38:44,840
This is beautiful!
..five, four, three...
816
00:38:44,840 --> 00:38:46,600
And also, caviar in the...
in the beurre blanc.
817
00:38:46,600 --> 00:38:49,000
You want caviar?
Yeah.
Handover done!
818
00:38:49,000 --> 00:38:50,440
(CHEERING AND APPLAUSE)
819
00:38:50,440 --> 00:38:51,920
ALEX: Let's go, JC!
820
00:38:53,920 --> 00:38:55,640
Jean-Christophe!
Oui. How are you?
821
00:38:55,640 --> 00:38:57,240
What did Poh tell you?
Poh?
822
00:38:57,240 --> 00:38:58,800
Nothing. Why?
823
00:38:58,800 --> 00:39:01,160
This is gonna be a disaster.
This is gonna be a disaster.
824
00:39:03,680 --> 00:39:05,000
Poh!
825
00:39:11,000 --> 00:39:12,400
ANNOUNCER: In the mood to cook?
826
00:39:12,400 --> 00:39:14,960
Grab your aprons
and try these delicious
827
00:39:14,960 --> 00:39:18,400
MasterChef-approved recipes
on 10Play.
828
00:39:22,000 --> 00:39:24,000
(CHEERING AND APPLAUSE)
829
00:39:26,800 --> 00:39:28,320
Time is slipping away.
830
00:39:28,320 --> 00:39:31,640
We need a finished dish
in 10 minutes.
831
00:39:31,640 --> 00:39:33,720
DARRSH: 10 minutes! Come on!
ALEX: Come on!
832
00:39:33,720 --> 00:39:35,800
Come on, Jean-Christophe!
833
00:39:35,800 --> 00:39:37,040
You've got this!
834
00:39:37,040 --> 00:39:39,200
ANDY: Come on, Jean-Christ... Oh!
835
00:39:39,200 --> 00:39:41,720
I will, I will.
836
00:39:41,720 --> 00:39:44,520
Hoping, Jean-Ch...
I put in a lot of hard work.
837
00:39:44,520 --> 00:39:47,560
Well, actually,
I...I was very flustered.
838
00:39:47,560 --> 00:39:50,520
The problem is, I don't know
if I did a very good handover,
839
00:39:50,520 --> 00:39:53,480
especially because Jean-Christophe
actually flagged to me
840
00:39:53,480 --> 00:39:56,520
to speak slowly
because he has trouble understanding
841
00:39:56,520 --> 00:39:58,080
the Australian accent.
842
00:39:58,080 --> 00:39:59,440
Why is it taking so long?
843
00:40:00,880 --> 00:40:02,640
But I think he's going to do great.
844
00:40:02,640 --> 00:40:04,880
I mean, come on,
he's four-time Michelin star.
845
00:40:04,880 --> 00:40:06,840
He's going to be able
to make a beurre blanc
846
00:40:06,840 --> 00:40:09,800
and finish a piece of fish
and do some little sidies.
847
00:40:09,800 --> 00:40:11,200
Surely.
848
00:40:16,520 --> 00:40:18,240
Nat!
Hello! How are you doing?
849
00:40:18,240 --> 00:40:20,360
What are you cooking?
What dish are you finishing?
850
00:40:20,360 --> 00:40:22,520
So, we are making a Thai beef salad.
851
00:40:22,520 --> 00:40:25,240
So, right now,
I have to get my dressing done.
852
00:40:25,240 --> 00:40:26,640
Is this it here?
853
00:40:26,640 --> 00:40:27,640
Yes.
854
00:40:27,640 --> 00:40:30,720
And the miso you're going
to put in there, as well?
855
00:40:30,720 --> 00:40:32,400
Um, no. No, I don't think so.
OK.
856
00:40:32,400 --> 00:40:33,720
Because it's in the marinade
already,
857
00:40:33,720 --> 00:40:36,400
I think it's going
to be too intense and too much.
858
00:40:39,040 --> 00:40:40,080
OK.
859
00:40:40,080 --> 00:40:43,640
It's all down to you
to finish this vision
860
00:40:43,640 --> 00:40:45,120
and do your team proud.
Yeah.
861
00:40:45,120 --> 00:40:46,960
Good luck, Nat.
Come on, Natty.
862
00:40:46,960 --> 00:40:49,040
Good luck.
Good luck.
Smash it.
863
00:40:50,120 --> 00:40:53,120
Nat, Chef, you have
five minutes to go!
864
00:40:53,120 --> 00:40:55,320
(CHEERING AND APPLAUSE)
865
00:40:57,040 --> 00:40:59,640
DARRSH: Keep going, guys! Come on!
Let's go!
866
00:40:59,640 --> 00:41:01,720
Come on, Jean-Christophe!
867
00:41:04,280 --> 00:41:05,720
PEZZA: Bring it together, Natty.
868
00:41:05,720 --> 00:41:06,840
Bring it in, guys. Bring it in.
869
00:41:06,840 --> 00:41:09,120
Alright, so from what I'm seeing,
Jean-Christophe...
870
00:41:09,120 --> 00:41:11,000
Come all the way up!
871
00:41:12,000 --> 00:41:14,600
..I don't know what he's making,
he doesn't know what he's making,
872
00:41:14,600 --> 00:41:15,960
but he is a Michelin-star chef.
873
00:41:15,960 --> 00:41:19,320
This is his happy place,
so it should be really good.
874
00:41:19,320 --> 00:41:21,640
ANDY: OK, he's... OK, I like this.
POH: Yeah, me, too.
875
00:41:21,640 --> 00:41:23,040
I like this!
With the mussels.
876
00:41:23,040 --> 00:41:24,840
Oh, I like this!
877
00:41:24,840 --> 00:41:27,120
That's awesome, Jean-Christophe!
Thank you.
878
00:41:27,120 --> 00:41:29,040
Yum!
879
00:41:30,120 --> 00:41:33,480
Nat, on the other hand,
she's all about the Thai beef salad,
880
00:41:33,480 --> 00:41:35,320
but she's not so sure
about the miso.
881
00:41:35,320 --> 00:41:36,760
She's got some balancing to do.
882
00:41:36,760 --> 00:41:39,320
I'm kind of wondering whether
the miso actually sings enough
883
00:41:39,320 --> 00:41:42,600
in that dish because...
It's just on that meat.
884
00:41:42,600 --> 00:41:44,720
I think you're onto something there,
Crispy.
885
00:41:44,720 --> 00:41:47,280
Because if we can't taste miso
in that beurre blanc
886
00:41:47,280 --> 00:41:49,720
or miso on that meat...
It's an issue.
887
00:41:49,720 --> 00:41:50,840
That's an issue.
888
00:41:50,840 --> 00:41:52,920
'Miso' worried right now.
889
00:41:56,120 --> 00:41:58,800
Right. Tomato, oil,
890
00:41:58,800 --> 00:42:00,400
froth, sauce.
891
00:42:00,400 --> 00:42:03,920
To be honest, I was a little bit
worried that Jean-Christophe didn't
892
00:42:03,920 --> 00:42:05,920
have a clear idea
of what their dish is,
893
00:42:05,920 --> 00:42:09,480
but he seems really comfortable
with cooking the fish,
894
00:42:09,480 --> 00:42:12,760
finishing off this beurre blanc.
895
00:42:12,760 --> 00:42:14,520
Yeah! (CHUCKLES)
896
00:42:14,520 --> 00:42:15,720
That's it.
897
00:42:15,720 --> 00:42:17,000
What's that?
898
00:42:17,000 --> 00:42:18,160
What are you doing?
899
00:42:18,160 --> 00:42:20,840
I see some vanilla on his bench,
as well.
900
00:42:20,840 --> 00:42:22,880
I think he's adding that
with the tomatoes.
901
00:42:22,880 --> 00:42:24,280
JEAN-CHRISTOPHE: Oh, that's lovely.
902
00:42:24,280 --> 00:42:26,360
It looks fantastic.
903
00:42:26,360 --> 00:42:29,400
It looks really good.
Oh, wow, JC!
904
00:42:31,160 --> 00:42:33,600
Your reputations are on the line.
905
00:42:33,600 --> 00:42:35,840
One minute left!
906
00:42:35,840 --> 00:42:37,560
(CHEERING AND APPLAUSE)
907
00:42:37,560 --> 00:42:39,560
Come on!
Go!
908
00:42:44,200 --> 00:42:45,280
Come on, Natty!
909
00:42:45,280 --> 00:42:47,160
NAT: I'm doing pretty good
for our team.
910
00:42:47,160 --> 00:42:48,840
The flavours are there.
Miso is in there.
911
00:42:48,840 --> 00:42:51,000
SAVINDRI: That's good.
Oh, wow, that looks beautiful.
912
00:42:51,000 --> 00:42:53,840
I want to plate this in a way
that is unique.
913
00:42:53,840 --> 00:42:56,640
Shape the beef like a little rose.
914
00:42:56,640 --> 00:42:59,080
I'm happy.
I just want to beat the judges.
915
00:42:59,080 --> 00:43:01,560
30 seconds!
916
00:43:01,560 --> 00:43:03,240
Let's go!
917
00:43:03,240 --> 00:43:05,880
It's alright. Sauce, sauce, sauce...
My sauce!
918
00:43:05,880 --> 00:43:07,440
My sauce! Where is it?
919
00:43:08,560 --> 00:43:11,200
For bragging rights, in 10...
920
00:43:11,200 --> 00:43:12,760
JUDGES AND GANTRY: Nine,
921
00:43:12,760 --> 00:43:14,960
eight, seven,
922
00:43:14,960 --> 00:43:17,080
six, five,
923
00:43:17,080 --> 00:43:18,880
four, three,
924
00:43:18,880 --> 00:43:20,800
two, one!
925
00:43:20,800 --> 00:43:24,000
(CHEERING AND APPLAUSE)
926
00:43:31,280 --> 00:43:32,640
Well done, teams.
927
00:43:34,520 --> 00:43:36,280
First relay dish we'd like to taste
928
00:43:36,280 --> 00:43:38,600
belongs to Team Contestants!
929
00:43:38,600 --> 00:43:40,360
(CHEERING AND APPLAUSE)
930
00:43:43,720 --> 00:43:45,800
POH: Are you bribing with alcohol?
931
00:43:45,800 --> 00:43:48,480
I have no idea
what you're talking about.
932
00:43:51,080 --> 00:43:52,680
Judges.
933
00:43:54,280 --> 00:43:55,960
Are you trying to get us drunk?
934
00:43:55,960 --> 00:43:58,200
Ooh, this is part of the tasting!
935
00:43:58,200 --> 00:44:00,600
Of course.
JUAN: Good start.
936
00:44:00,600 --> 00:44:02,960
Alright, Nat,
you finished the dish.
937
00:44:02,960 --> 00:44:05,160
Why don't you tell us what it is?
938
00:44:05,160 --> 00:44:09,760
NAT: We made
a Thai-Japanese-style beef salad...
939
00:44:11,240 --> 00:44:12,640
..with some sake.
940
00:44:13,680 --> 00:44:15,560
OK. Do you guys want to dig in?
941
00:44:15,560 --> 00:44:18,000
I think, to healthy competition.
DARRSH: Yep.
Yes.
942
00:44:18,000 --> 00:44:20,880
(CHEERING AND APPLAUSE)
ALEX: Yeah! And to top three, maybe.
943
00:44:20,880 --> 00:44:22,880
And top three.
944
00:44:22,880 --> 00:44:24,760
To finding the miso!
(LAUGHTER)
945
00:44:29,080 --> 00:44:30,920
Smooth choice, Nat.
946
00:44:34,080 --> 00:44:37,240
Like, the cook looks amazing!
947
00:44:59,200 --> 00:45:00,920
(LAUGHTER)
948
00:45:02,480 --> 00:45:05,480
Uh, Nat, Pezza, Sav,
949
00:45:05,480 --> 00:45:06,880
I like you.
950
00:45:06,880 --> 00:45:08,560
(LAUGHTER)
951
00:45:13,960 --> 00:45:17,360
It's a beautiful dish,
and I think it's very apparent
952
00:45:17,360 --> 00:45:19,440
why you guys are the top three.
953
00:45:19,440 --> 00:45:21,160
(APPLAUSE)
954
00:45:22,480 --> 00:45:24,560
Absolutely.
955
00:45:24,560 --> 00:45:27,360
Guys, I think you seriously nailed
the dish.
956
00:45:27,360 --> 00:45:29,600
Cannot tell there's three
different people putting their hands,
957
00:45:29,600 --> 00:45:31,160
and it looked excellent.
958
00:45:31,160 --> 00:45:33,160
Like, restaurant-quality.
959
00:45:33,160 --> 00:45:36,040
That was so tasty.
960
00:45:36,040 --> 00:45:39,560
It was clear that you guys had
a really good system
961
00:45:39,560 --> 00:45:41,080
of communication.
962
00:45:41,080 --> 00:45:43,560
And I just think well done.
963
00:45:43,560 --> 00:45:45,800
Really.
She didn't say miso.
964
00:45:49,680 --> 00:45:51,240
Miso?
965
00:46:03,920 --> 00:46:05,920
She didn't say miso.
966
00:46:06,960 --> 00:46:08,400
Miso?
967
00:46:11,800 --> 00:46:13,480
The miso is very quiet.
968
00:46:16,320 --> 00:46:17,760
It's there.
969
00:46:17,760 --> 00:46:19,480
Oh.
(LAUGHS)
970
00:46:21,280 --> 00:46:23,920
It's not forward,
but it's not backward.
971
00:46:23,920 --> 00:46:24,960
It's there.
972
00:46:24,960 --> 00:46:27,600
Very diplomatic, Crispy.
(LAUGHTER)
973
00:46:29,760 --> 00:46:31,600
Team Semifinalists,
974
00:46:31,600 --> 00:46:34,720
I think you've played
to everyone's strengths
975
00:46:34,720 --> 00:46:37,280
like an absolute leader, Sav,
976
00:46:37,280 --> 00:46:40,600
and that's what we've come
to love you for in this kitchen.
977
00:46:40,600 --> 00:46:43,080
Knowing yourself, yes,
but to get to this point
978
00:46:43,080 --> 00:46:46,360
and then know other people,
as well, is really special.
979
00:46:46,360 --> 00:46:49,600
The cook on that meat, Pezza,
we know you're that guy,
980
00:46:49,600 --> 00:46:52,360
it is absolutely flawless.
981
00:46:52,360 --> 00:46:54,640
And the sauce... Help me out
with the pronunciation.
982
00:46:54,640 --> 00:46:55,840
Nam tok.
983
00:46:55,840 --> 00:46:58,240
That is delicious.
984
00:46:58,240 --> 00:46:59,720
It is so good.
985
00:46:59,720 --> 00:47:03,160
We've got all these incredible
strong flavours going on.
986
00:47:03,160 --> 00:47:07,240
It's got the smokiness
of traditional Thai dishes
987
00:47:07,240 --> 00:47:09,640
that you see them cook
over the coals.
988
00:47:09,640 --> 00:47:11,800
So, that transportive effect
is just...
989
00:47:11,800 --> 00:47:15,560
That's everything
you can want from food.
990
00:47:15,560 --> 00:47:17,280
Great work, guys.
991
00:47:17,280 --> 00:47:19,000
(CHEERING AND APPLAUSE)
992
00:47:20,800 --> 00:47:22,560
Well done. Well done. Good job.
993
00:47:22,560 --> 00:47:26,560
The next dish we'd love to taste
belongs to Team Judges.
994
00:47:26,560 --> 00:47:28,840
(CHEERING AND APPLAUSE)
995
00:47:31,800 --> 00:47:33,320
This is weird.
996
00:47:33,320 --> 00:47:35,280
I cannot wait to see this.
Ooh.
997
00:47:35,280 --> 00:47:37,400
It's a complete dish,
that's for sure.
998
00:47:37,400 --> 00:47:39,360
Wow!
ANDY: We got a complete dish.
999
00:47:40,440 --> 00:47:42,240
POH: Nice job, Jean-Christophe.
1000
00:47:44,080 --> 00:47:45,280
And you, too, darling.
1001
00:47:45,280 --> 00:47:46,680
Oh, you can smell the miso.
1002
00:47:46,680 --> 00:47:48,320
(LAUGHTER)
Excuse me.
1003
00:47:50,440 --> 00:47:52,360
Jean-Christophe, why don't you
tell us what the dish is?
1004
00:47:52,360 --> 00:47:56,840
So, we ended up creating
this wonderful plate,
1005
00:47:56,840 --> 00:47:58,520
which is a kingfish.
1006
00:48:00,320 --> 00:48:01,960
I will call it
1007
00:48:01,960 --> 00:48:03,720
My Australian Experience
1008
00:48:03,720 --> 00:48:05,800
at MasterChef...
1009
00:48:05,800 --> 00:48:06,840
..Australia.
1010
00:48:06,840 --> 00:48:08,520
OTHERS: Aww!
1011
00:48:08,520 --> 00:48:10,080
Andy.
Yes.
1012
00:48:11,200 --> 00:48:14,320
What's the dish?
(LAUGHTER)
1013
00:48:14,320 --> 00:48:15,840
So...
We're dying to know!
1014
00:48:15,840 --> 00:48:18,280
..we have Pan-seared Kingfish
1015
00:48:18,280 --> 00:48:21,080
with a Miso Beurre Blanc,
1016
00:48:21,080 --> 00:48:24,760
some asparagus, vanilla tomatoes,
1017
00:48:24,760 --> 00:48:26,680
and a Cucumber Spaghetti.
1018
00:48:28,160 --> 00:48:29,320
Let's eat.
1019
00:48:29,320 --> 00:48:31,040
Let's eat!
Bon appetit.
1020
00:48:31,040 --> 00:48:32,840
Sofia, do the honours.
1021
00:48:32,840 --> 00:48:34,080
Gladly.
1022
00:48:39,720 --> 00:48:41,680
I really want to try this vanilla.
1023
00:48:59,440 --> 00:49:03,400
I'm so into this dish... (LAUGHS)
1024
00:49:03,400 --> 00:49:06,600
..for so many reasons.
Yes!
1025
00:49:06,600 --> 00:49:08,280
But...
(LAUGHTER)
1026
00:49:09,600 --> 00:49:10,880
I was into theirs, too.
1027
00:49:12,320 --> 00:49:15,280
What I love about this dish
is the cohesion
1028
00:49:15,280 --> 00:49:17,240
and how everything works together,
1029
00:49:17,240 --> 00:49:19,200
but how all your personalities
1030
00:49:19,200 --> 00:49:21,480
are so still clearly in it,
1031
00:49:21,480 --> 00:49:23,520
from plating to flavours.
1032
00:49:23,520 --> 00:49:25,480
The beurre blanc!
1033
00:49:25,480 --> 00:49:29,040
That's the sauce that knits
the entire thing together.
1034
00:49:29,040 --> 00:49:32,720
That's where that sort of heightened
little sense of luxury comes from.
1035
00:49:32,720 --> 00:49:36,840
And it's also where the miso shines.
1036
00:49:36,840 --> 00:49:39,360
Yeah!
(JEAN-CHRISTOPHE LAUGHS)
1037
00:49:39,360 --> 00:49:41,440
Oh, sorry, Poh. Sorry, darling.
1038
00:49:41,440 --> 00:49:42,920
You're judges for a reason.
1039
00:49:42,920 --> 00:49:44,400
You're chefs for a reason.
1040
00:49:44,400 --> 00:49:46,320
Thank you.
You can stay.
1041
00:49:46,320 --> 00:49:48,040
Pretty good, yeah.
1042
00:49:48,040 --> 00:49:49,640
Thank you for that.
1043
00:49:49,640 --> 00:49:52,360
My favourite part of the dish
were the noodles.
1044
00:49:52,360 --> 00:49:55,000
Beautiful, fresh,
1045
00:49:55,000 --> 00:49:57,000
full of the flavours of the sauce.
1046
00:49:57,000 --> 00:49:59,200
Beautiful. Like, I really liked it.
1047
00:49:59,200 --> 00:50:01,400
ALEX: It tastes phenomenal.
1048
00:50:01,400 --> 00:50:03,280
Everything marries so well together.
1049
00:50:03,280 --> 00:50:05,120
The cucumber spaghetti is delicious.
1050
00:50:05,120 --> 00:50:08,680
The tomatoes and the vanilla, JC,
1051
00:50:08,680 --> 00:50:11,520
it was so clever.
1052
00:50:11,520 --> 00:50:13,360
Beautiful, beautiful work, guys.
1053
00:50:13,360 --> 00:50:15,120
Very well done.
1054
00:50:16,680 --> 00:50:18,960
DARRSH: What do I think
about this dish?
1055
00:50:18,960 --> 00:50:20,160
Just wait there.
1056
00:50:20,160 --> 00:50:21,720
(LAUGHTER)
1057
00:50:29,080 --> 00:50:31,440
(CHEERING AND APPLAUSE)
1058
00:50:37,680 --> 00:50:39,120
Thank you, judges.
1059
00:50:40,360 --> 00:50:42,600
Thank you.
Come on!
1060
00:50:42,600 --> 00:50:44,640
(CHEERING AND APPLAUSE)
1061
00:50:49,240 --> 00:50:51,400
Judges versus contestants.
1062
00:50:53,280 --> 00:50:57,000
This was the battle of the century.
1063
00:50:58,960 --> 00:51:00,640
Both your dishes were outstanding...
1064
00:51:02,160 --> 00:51:06,160
..in looks, flavour and execution.
1065
00:51:07,400 --> 00:51:13,120
But one team produced a dish
that was as tasty
1066
00:51:13,120 --> 00:51:16,400
as it was packed with miso punch.
1067
00:51:18,160 --> 00:51:19,680
And that team was...
1068
00:51:23,960 --> 00:51:25,720
..the judges!
1069
00:51:25,720 --> 00:51:27,360
(CHEERING AND APPLAUSE)
1070
00:51:27,360 --> 00:51:29,920
We win! We've won!
1071
00:51:32,120 --> 00:51:33,800
Well done, well done, well done.
1072
00:51:40,000 --> 00:51:41,560
Well done.
1073
00:51:42,720 --> 00:51:43,960
Can we come back now?
1074
00:51:49,760 --> 00:51:51,000
Ah.
1075
00:51:51,000 --> 00:51:52,960
Feels good.
Whew!
1076
00:51:52,960 --> 00:51:54,640
Sav, Pezza, Nat,
1077
00:51:54,640 --> 00:51:56,800
get ready.
1078
00:51:56,800 --> 00:51:59,800
Because the next time you cook,
1079
00:51:59,800 --> 00:52:03,120
it will be in the semifinal!
1080
00:52:03,120 --> 00:52:05,160
(CHEERING AND APPLAUSE)
1081
00:52:06,520 --> 00:52:08,040
Oh, man.
1082
00:52:14,560 --> 00:52:18,480
It's going to be the most intense
service challenge yet.
1083
00:52:20,520 --> 00:52:23,520
Go home and dream up
a three-course menu
1084
00:52:23,520 --> 00:52:26,360
worthy of a place
in the grand finale.
1085
00:52:27,680 --> 00:52:31,280
The two of you who bring us
the best menu overall
1086
00:52:31,280 --> 00:52:34,440
will be going head-to-head
for the title...
1087
00:52:35,720 --> 00:52:37,640
..MasterChef 2024.
1088
00:52:37,640 --> 00:52:39,200
(CHEERING AND APPLAUSE)
1089
00:52:50,520 --> 00:52:54,320
ANNOUNCER: Tomorrow night
on MasterChef Australia,
1090
00:52:54,320 --> 00:52:57,880
three incredible cooks
1091
00:52:57,880 --> 00:53:00,320
face the service challenge
1092
00:53:00,320 --> 00:53:01,920
of their lives.
1093
00:53:03,200 --> 00:53:05,160
NAT: Cooking a service challenge
on your own,
1094
00:53:05,160 --> 00:53:06,720
and a three-course meal,
1095
00:53:06,720 --> 00:53:07,800
that's bonkers.
1096
00:53:07,800 --> 00:53:09,280
Curtis Stone...
1097
00:53:09,280 --> 00:53:10,800
OK, 30 seconds. Let's go.
1098
00:53:10,800 --> 00:53:11,840
Oh, my God.
1099
00:53:11,840 --> 00:53:15,280
..leads the charge to the final.
1100
00:53:15,280 --> 00:53:17,800
Make it really, really,
really pretty,
1101
00:53:17,800 --> 00:53:19,280
like your life depends on it.
1102
00:53:19,280 --> 00:53:20,360
Yes, Chef.
1103
00:53:25,240 --> 00:53:27,240
Captions by Red Bee Media
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