1 00:00:01,040 --> 00:00:04,120 NARRATOR: Previously on MasterChef Australia... 2 00:00:04,120 --> 00:00:08,120 In Jamie Oliver's 15-minute meal challenge... 3 00:00:08,120 --> 00:00:09,960 MELISSA: Come on, hustle! 4 00:00:09,960 --> 00:00:11,360 ..the bedlam.... 5 00:00:11,360 --> 00:00:13,080 My mind's just going, "Bluh-bluh-bluh-bluh-bluh-bluh." 6 00:00:13,080 --> 00:00:14,280 (LAUGHS) 7 00:00:14,280 --> 00:00:16,760 ..led to brilliance. 8 00:00:16,760 --> 00:00:18,560 You smashed it out of the park. 9 00:00:18,560 --> 00:00:20,120 Well done. Thank you so much. 10 00:00:20,120 --> 00:00:23,400 JAMIE: You are inspirational for 24-year-olds around the world, 11 00:00:23,400 --> 00:00:26,600 but also you're a threat to this competition. 12 00:00:26,600 --> 00:00:28,040 And the top five... 13 00:00:28,040 --> 00:00:30,680 Let's do this together. Let's see some beautiful cooking. 14 00:00:30,680 --> 00:00:34,120 ..were treated to the cook-along of their lives... 15 00:00:34,120 --> 00:00:36,800 This is a dish that changed my life. 16 00:00:36,800 --> 00:00:38,520 Learn to toss, right? 17 00:00:38,520 --> 00:00:42,320 Life is too short to not be a tosser. You need to be a tosser. 18 00:00:43,680 --> 00:00:44,680 (CHEERING AND APPLAUSE) 19 00:00:44,680 --> 00:00:49,160 ..with Antonio and Jessica winning the first chance 20 00:00:49,160 --> 00:00:51,280 to cook for immunity. 21 00:00:51,280 --> 00:00:56,080 Tonight, Jamie's parting gifts 22 00:00:56,080 --> 00:01:00,320 come with a double-barreled surprise. 23 00:01:00,320 --> 00:01:03,200 This challenge, it's a doozy. 24 00:01:03,200 --> 00:01:09,000 Who will win the final spot in the very first immunity cook? 25 00:01:25,080 --> 00:01:27,600 (CONTESTANTS CHATTER INDISTINCTLY) 26 00:01:27,600 --> 00:01:28,800 WOMAN: Yeah. 27 00:01:28,800 --> 00:01:31,040 WOMAN: Let's try and get through the day today. 28 00:01:31,040 --> 00:01:32,240 What's gonna happen? 29 00:01:32,240 --> 00:01:33,920 Oh, my gosh! 30 00:01:33,920 --> 00:01:36,400 Day 3. Let's do it. 31 00:01:36,400 --> 00:01:38,000 Let's do it. I'm nervous. 32 00:01:39,000 --> 00:01:42,800 We've just had two absolute massive days with Jamie Oliver. 33 00:01:42,800 --> 00:01:45,800 Yeah, we got this! Here we go. 34 00:01:45,800 --> 00:01:47,720 Yee-hoo! 35 00:01:47,720 --> 00:01:49,560 He is just such a legend 36 00:01:49,560 --> 00:01:53,120 and inspired me to go hard and just smash it. 37 00:01:53,120 --> 00:01:56,280 (CHEERING AND APPLAUSE) 38 00:01:56,280 --> 00:01:58,640 Whoo! Oh, my gosh. 39 00:01:59,880 --> 00:02:01,080 Oh, my gosh. 40 00:02:01,080 --> 00:02:03,480 (DRAMATIC MUSIC) 41 00:02:07,600 --> 00:02:11,600 Wow! Ooh, hello! 42 00:02:11,600 --> 00:02:14,840 I'm still on a high. I got to meet one of my idols. 43 00:02:14,840 --> 00:02:17,520 What's under those cloches? 44 00:02:17,520 --> 00:02:20,400 But I'm also very nervous for today 45 00:02:20,400 --> 00:02:24,320 because Jamie has left behind some surprises 46 00:02:24,320 --> 00:02:27,320 and I've got no idea what they're gonna be. 47 00:02:27,320 --> 00:02:29,840 ANDY: Morning, everyone. Welcome back. 48 00:02:29,840 --> 00:02:30,960 CONTESTANTS: Morning! 49 00:02:32,320 --> 00:02:37,760 This is your last chance to win a spot in the Immunity Challenge 50 00:02:37,760 --> 00:02:41,120 alongside Jessica and Antonio. 51 00:02:41,120 --> 00:02:44,280 (CHEERING AND APPLAUSE) 52 00:02:44,280 --> 00:02:45,280 (WOMAN LAUGHS) 53 00:02:46,400 --> 00:02:48,120 There's only one more spot up for grabs. 54 00:02:48,120 --> 00:02:52,240 It all comes down to what you cook today 55 00:02:52,240 --> 00:02:54,480 using what Jamie left behind... 56 00:02:56,320 --> 00:02:58,080 ..under those very colourful cloches. 57 00:03:01,800 --> 00:03:03,920 What do you reckon's hiding under there? 58 00:03:03,920 --> 00:03:06,160 Larissa. Pomegranate molasses. 59 00:03:06,160 --> 00:03:08,040 Buh-bow! 60 00:03:08,040 --> 00:03:09,080 Cumin? 61 00:03:09,080 --> 00:03:11,040 Buh-bow! Oh! 62 00:03:11,040 --> 00:03:12,520 (LAUGHTER) 63 00:03:12,520 --> 00:03:14,640 (LAUGHS) 64 00:03:14,640 --> 00:03:17,480 First things first, this isn't a bag of snakes. 65 00:03:17,480 --> 00:03:19,760 It is aprons, so white ones off. 66 00:03:20,960 --> 00:03:23,360 And you're all gonna get one of these. 67 00:03:23,360 --> 00:03:26,560 Come on, thank you very much. Thank you. 68 00:03:28,480 --> 00:03:30,520 There you go, brother. (LAUGHS) 69 00:03:30,520 --> 00:03:33,480 Oh, yellow! My favourite colour! 70 00:03:33,480 --> 00:03:35,280 Actually. (LAUGHS) Yeah. 71 00:03:35,280 --> 00:03:38,000 It's got to be an omen. This is my lucky day. 72 00:03:39,360 --> 00:03:42,720 Well, you're probably wondering why you're in colour groups. 73 00:03:42,720 --> 00:03:45,480 The colour of your apron corresponds with 74 00:03:45,480 --> 00:03:47,720 one of those cloches over there. 75 00:03:47,720 --> 00:03:54,320 And underneath each cloche is one of Jamie's secret flavour bombs. 76 00:03:56,320 --> 00:04:00,640 You must use your assigned flavour bomb in your finished dish. 77 00:04:02,760 --> 00:04:03,960 Sounds simple, right? 78 00:04:03,960 --> 00:04:06,000 Wrong. 79 00:04:08,600 --> 00:04:12,560 Your particular flavour bomb will remain a secret... 80 00:04:12,560 --> 00:04:14,400 CONTESTANTS: Oh! 81 00:04:14,400 --> 00:04:19,000 ..until 15 minutes into the cook. No way. No way. 82 00:04:19,000 --> 00:04:20,320 Yes way. OK? 83 00:04:20,320 --> 00:04:23,200 So the first 15 minutes, flying blind. 84 00:04:24,800 --> 00:04:26,440 So you'll need to think on your feet 85 00:04:26,440 --> 00:04:30,440 when you find out what your flavour bomb is. 86 00:04:30,440 --> 00:04:33,520 Oh, wow! 87 00:04:33,520 --> 00:04:36,440 So I have to use a flavour bomb in my dish, 88 00:04:36,440 --> 00:04:39,320 but I'm not going to find out what it is 89 00:04:39,320 --> 00:04:41,640 until 15 minutes into the cook. 90 00:04:41,640 --> 00:04:43,200 That's...that's crazy. 91 00:04:44,920 --> 00:04:48,320 Good news is, guys, you can cook whatever you like. 92 00:04:48,320 --> 00:04:52,200 Your total cook time is 75 minutes. 93 00:04:52,200 --> 00:04:54,600 Only the best dish today... 94 00:04:55,600 --> 00:04:59,720 ..will join Jessica and Antonio and tomorrow's Immunity Challenge. 95 00:05:01,400 --> 00:05:07,280 So use Jamie's flavour bombs to make your dishes explode with flavour. 96 00:05:07,280 --> 00:05:09,080 Got it? CONTESTANTS: Yes. 97 00:05:09,080 --> 00:05:10,560 WOMAN: Yep. 98 00:05:10,560 --> 00:05:12,400 Good luck. Your time starts... 99 00:05:13,960 --> 00:05:15,160 ..now. 100 00:05:15,160 --> 00:05:17,960 (DRAMATIC MUSIC) 101 00:05:20,880 --> 00:05:22,160 Oh, my gosh. 102 00:05:25,840 --> 00:05:28,000 MAN: Running in now, I know I've got to guess. 103 00:05:30,520 --> 00:05:33,240 Um, what else do I need? 104 00:05:33,240 --> 00:05:36,480 This challenge, it's a doozy. 105 00:05:36,480 --> 00:05:37,520 I feel so lost. 106 00:05:37,520 --> 00:05:39,920 No, I'm going to take some self-raising flour. 107 00:05:40,920 --> 00:05:44,440 There's something under the cloche we're gonna get to see. 108 00:05:44,440 --> 00:05:48,120 It could be sweet, salty, savoury. 109 00:05:49,720 --> 00:05:53,680 But the catch is we've got to wait 15 minutes into the cook 110 00:05:53,680 --> 00:05:54,960 before we can lift the cloche. 111 00:05:57,480 --> 00:06:00,720 It's a risky one because if I go sweet 112 00:06:00,720 --> 00:06:04,640 and it ends up being a savoury flavour bomb under there, 113 00:06:04,640 --> 00:06:06,040 then you're screwed. 114 00:06:07,160 --> 00:06:08,640 Talk about thinking on your feet. 115 00:06:10,400 --> 00:06:13,520 Few things in the oven. I've chucked pumpkin in the oven. 116 00:06:13,520 --> 00:06:15,120 I'm gonna get an anglaise on 117 00:06:15,120 --> 00:06:18,000 just in case I can chuck it in ice cream. 118 00:06:18,000 --> 00:06:19,480 I've got some stuff here for pasta. 119 00:06:20,840 --> 00:06:22,120 A bit of everything. 120 00:06:22,120 --> 00:06:26,160 So the strategy basically is any way 121 00:06:26,160 --> 00:06:28,160 this flavour bomb goes, I've got something covered. 122 00:06:28,160 --> 00:06:29,680 Oh! 123 00:06:29,680 --> 00:06:30,680 You know? 124 00:06:30,680 --> 00:06:34,400 I don't want to stress myself out during that end 60 minutes, 125 00:06:34,400 --> 00:06:38,200 and just go hard in that first 15 and sort of set myself up. 126 00:06:41,200 --> 00:06:42,800 MELISSA: A little bit of an interesting curveball 127 00:06:42,800 --> 00:06:43,800 with this challenge. 128 00:06:43,800 --> 00:06:45,160 ANDY: Yeah! 129 00:06:45,160 --> 00:06:48,760 Let's talk strategy about what you'd be doing or not doing 130 00:06:48,760 --> 00:06:50,720 with that first little chunk of time. 131 00:06:51,720 --> 00:06:55,360 I'd be treating this as a 60-minute, cook with a little bonus 15 minutes 132 00:06:55,360 --> 00:06:57,080 to get started at the beginning. 133 00:06:57,080 --> 00:07:01,320 If you pull something under there that you've already gone super-far 134 00:07:01,320 --> 00:07:02,920 and pushed the boat out... In one direction. 135 00:07:02,920 --> 00:07:05,560 "I'm gonna make the most of this 15 minutes," you do not. 136 00:07:05,560 --> 00:07:08,920 Listen, let's be honest. Jamie's left flavour bombs. 137 00:07:08,920 --> 00:07:10,400 They're not gonna be shy. 138 00:07:10,400 --> 00:07:13,200 It's not like you can just hide it, you know what I mean? 139 00:07:13,200 --> 00:07:15,520 So you've gotta be prepared. 140 00:07:15,520 --> 00:07:17,160 Only the best dish today... Yeah. 141 00:07:17,160 --> 00:07:20,480 ..is gonna get access to that Immunity Challenge cook, 142 00:07:20,480 --> 00:07:22,520 so I think it's quite important. 143 00:07:27,520 --> 00:07:30,520 RHIANNON: There's only one spot left for the Immunity Challenge. 144 00:07:30,520 --> 00:07:32,000 I missed out round 1. 145 00:07:32,000 --> 00:07:33,400 I missed out round 2. 146 00:07:33,400 --> 00:07:34,400 But you know what, 147 00:07:34,400 --> 00:07:38,320 I'm gonna give it a red-hot crack to win, without a doubt. 148 00:07:38,320 --> 00:07:40,400 So hopefully today's my day. 149 00:07:41,720 --> 00:07:44,640 Well, I'm just starting with a flatbread, 150 00:07:44,640 --> 00:07:45,960 and because I'm going... 151 00:07:45,960 --> 00:07:49,120 Look, I'm gonna kind of do some sort of spicy rissole. 152 00:07:50,920 --> 00:07:53,280 I'm not gonna lie, I'm not really a dessert person, 153 00:07:53,280 --> 00:07:54,880 so I go straight for savoury. 154 00:07:56,920 --> 00:08:01,000 But I'm gonna hold off with spices until I know this flavour bomb 155 00:08:01,000 --> 00:08:03,920 because that could make a big difference with rissoles. 156 00:08:04,920 --> 00:08:06,480 I'm hoping it's something yellow, 157 00:08:06,480 --> 00:08:10,000 'cause yellow, there's turmeric, maybe. 158 00:08:10,000 --> 00:08:14,920 Honestly, the unknown is probably the scariest thing in this kitchen, 159 00:08:14,920 --> 00:08:17,600 but you can chuck anything in a rissole 160 00:08:17,600 --> 00:08:18,760 and that's what I'm thinking. 161 00:08:18,760 --> 00:08:21,240 This flavour bomb, I can chuck whatever I want in a rissole. 162 00:08:22,480 --> 00:08:25,680 My hubby, if I could cook him rissoles every night, 163 00:08:25,680 --> 00:08:27,000 he would love it. 164 00:08:28,000 --> 00:08:32,680 When Dean goes to work, I pack him a sandwich with rissoles 165 00:08:32,680 --> 00:08:35,240 and I pack him all these little snacks 166 00:08:35,240 --> 00:08:36,680 and all sorts of little treats 167 00:08:36,680 --> 00:08:38,840 and make sure it's nice and yummy for him. 168 00:08:38,840 --> 00:08:41,880 There you go. Thanks, darling. 169 00:08:41,880 --> 00:08:43,200 See ya. Have a good day. 170 00:08:43,200 --> 00:08:44,800 See ya See ya. 171 00:08:44,800 --> 00:08:48,880 my husband and I have been together for 17 years. 172 00:08:48,880 --> 00:08:53,720 We have five children between us and we have three grandsons. 173 00:08:53,720 --> 00:08:57,960 OK. Dinner is served! 174 00:08:57,960 --> 00:09:00,280 I show my family love through food. 175 00:09:00,280 --> 00:09:02,280 I show everyone love through food. 176 00:09:03,320 --> 00:09:05,320 Look at you two big boys. 177 00:09:05,320 --> 00:09:06,600 You want some curry? 178 00:09:06,600 --> 00:09:09,520 MasterChef's definitely inspired my cooking 179 00:09:09,520 --> 00:09:12,960 in the sense that it's made me want to push myself 180 00:09:12,960 --> 00:09:13,960 out of my comfort zone, 181 00:09:13,960 --> 00:09:16,560 make me cook things that I wouldn't normally cook, 182 00:09:16,560 --> 00:09:21,080 because my husband, Dean, loves classic old-style food. 183 00:09:21,080 --> 00:09:26,000 I like a lot of basic stuff, like, yeah, rissoles and good ol' mash. 184 00:09:26,000 --> 00:09:28,400 (LAUGHTER) It's just mainly jaffles. 185 00:09:28,400 --> 00:09:31,440 Anyway, I bought a little bit of Deano to the day. 186 00:09:33,040 --> 00:09:40,000 I just hope and pray that I can incorporate that flavour bomb in. 187 00:09:49,600 --> 00:09:51,920 I'm gonna just start by making a pasta dough, 188 00:09:51,920 --> 00:09:54,240 so I think if I make a ravioli 189 00:09:54,240 --> 00:09:56,600 I could possibly make it sweet or savoury, 190 00:09:56,600 --> 00:09:57,920 depending what's under that. 191 00:10:00,360 --> 00:10:03,880 My strategy for this cook is let's start at doing something 192 00:10:03,880 --> 00:10:06,280 that I know really well, which is pasta. 193 00:10:06,280 --> 00:10:09,360 I have no idea what could be in that flavour bomb, 194 00:10:09,360 --> 00:10:12,720 but I am just gonna wait and see and hope for the best. 195 00:10:15,600 --> 00:10:18,560 I'm really hoping for chilli 196 00:10:18,560 --> 00:10:20,840 because I know that it will work well with a pasta, 197 00:10:20,840 --> 00:10:25,680 and it's quite Mediterranean, which is the way I like to cook. 198 00:10:25,680 --> 00:10:27,440 So I'm hoping for that. 199 00:10:27,440 --> 00:10:28,640 (LAUGHS) 200 00:10:32,520 --> 00:10:34,600 THEO: Arggh! 201 00:10:34,600 --> 00:10:35,600 Get it open, Theo! 202 00:10:35,600 --> 00:10:36,600 Look at that. 203 00:10:36,600 --> 00:10:37,600 There we go. 204 00:10:37,600 --> 00:10:40,200 Today we're playing for a shot at immunity. 205 00:10:42,120 --> 00:10:45,440 And this is when I think I can really do something 206 00:10:45,440 --> 00:10:47,720 that will put me above everyone else. 207 00:10:49,040 --> 00:10:50,880 I think I can do it. It's just bread. 208 00:10:50,880 --> 00:10:53,160 My strategy is start two doughs. 209 00:10:53,160 --> 00:10:57,400 Start one savoury, one sweet, and just, hopefully, 210 00:10:57,400 --> 00:10:59,560 it's got something that I can work with under there. 211 00:10:59,560 --> 00:11:02,840 If my flavour bomb is savoury, I can go down the bread path. 212 00:11:02,840 --> 00:11:05,920 And if it's sweet, I can go down the tart path. 213 00:11:05,920 --> 00:11:08,440 Hopefully, it's not something that's just completely obscure 214 00:11:08,440 --> 00:11:09,640 that I can't work with. 215 00:11:09,640 --> 00:11:13,000 But I think...I think that's a good plan to go on with. 216 00:11:13,000 --> 00:11:15,120 I'm clearly obsessed with bread. 217 00:11:15,120 --> 00:11:19,520 Every dish I've made has had some sort of bread or flour element in it. 218 00:11:21,920 --> 00:11:24,840 I fell in love with making bread 219 00:11:24,840 --> 00:11:28,960 because there's just a constant, constant drive 220 00:11:28,960 --> 00:11:33,160 to just get that perfect crust, that perfect crumb, 221 00:11:33,160 --> 00:11:35,320 that...the smell, everything about it, 222 00:11:35,320 --> 00:11:37,240 it's just...it gives me energy. 223 00:11:37,240 --> 00:11:38,240 I love it. 224 00:11:40,120 --> 00:11:43,240 A few years ago, I decided to just chase a dream 225 00:11:43,240 --> 00:11:45,000 of learning about it. 226 00:11:45,000 --> 00:11:48,800 I just packed up and left for France to learn about bread. 227 00:11:52,400 --> 00:11:54,720 I'm an electrician by trade. 228 00:11:54,720 --> 00:11:59,920 But I'm so passionate about food, whenever I step into the kitchen, 229 00:11:59,920 --> 00:12:02,800 I feel like that's when I'm my best self. 230 00:12:03,800 --> 00:12:08,840 I think MasterChef will give me the voice to share with everyone 231 00:12:08,840 --> 00:12:11,840 what my passion is 232 00:12:11,840 --> 00:12:14,800 and make me stand out to the judges. 233 00:12:14,800 --> 00:12:15,800 Thanks, boys. 234 00:12:15,800 --> 00:12:19,200 So get your butter ready because I'm gonna bread up. 235 00:12:19,200 --> 00:12:21,040 (LAUGHS) 236 00:12:22,680 --> 00:12:25,200 CATH: OK. A few things all together. 237 00:12:27,200 --> 00:12:32,120 In my mind, I'm really confident flavour bomb's gonna be lemon. 238 00:12:32,120 --> 00:12:35,800 So I'm starting to make an anglaise for ice cream. 239 00:12:38,000 --> 00:12:41,400 I've made, you know, two savoury dishes with my first two cooks. 240 00:12:41,400 --> 00:12:44,360 So I just want to explore something different. 241 00:12:44,360 --> 00:12:46,400 Cath. Hi! 242 00:12:46,400 --> 00:12:48,240 You went straight for an ice-cream machine. 243 00:12:48,240 --> 00:12:50,960 You know what? My brain did that, and that's what it's doing. 244 00:12:50,960 --> 00:12:52,000 What's the strategy? 245 00:12:52,000 --> 00:12:54,120 Well, an ice cream. 246 00:12:55,280 --> 00:12:56,800 What if it's fish sauce? 247 00:12:56,800 --> 00:13:00,000 (TENSE MUSIC) 248 00:13:00,000 --> 00:13:01,120 What would you do? 249 00:13:02,680 --> 00:13:04,000 Um... 250 00:13:04,000 --> 00:13:05,040 No, I don't know. 251 00:13:05,040 --> 00:13:07,720 (DRAMATIC MUSIC) 252 00:13:25,160 --> 00:13:28,320 You may lift your cloches now. 253 00:13:29,600 --> 00:13:30,600 Shit. 254 00:13:32,080 --> 00:13:33,480 What is it, what is it? 255 00:13:33,480 --> 00:13:34,640 Lift it, lift it. 256 00:13:37,360 --> 00:13:39,960 Red miso! Red miso! 257 00:13:41,040 --> 00:13:42,240 Come on, come on, come on. 258 00:13:42,240 --> 00:13:43,800 Yes! MAN: Pesto. Pesto. 259 00:13:45,000 --> 00:13:46,960 What a great ingredient. 260 00:13:48,800 --> 00:13:50,120 Harissa. 261 00:13:51,320 --> 00:13:52,320 Alright. 262 00:13:52,320 --> 00:13:55,120 Harissa. OK. 263 00:13:57,680 --> 00:13:59,320 Dijon mustard. Dijon mustard! 264 00:13:59,320 --> 00:14:01,920 Oh, wow. OK. 265 00:14:01,920 --> 00:14:05,360 (TENSE MUSIC) 266 00:14:11,200 --> 00:14:13,560 I don't know what's going on. 267 00:14:14,600 --> 00:14:17,800 I was not expecting Dijon mustard. 268 00:14:17,800 --> 00:14:20,160 I'm just thinking, "Thanks for nothin', Jamie. 269 00:14:20,160 --> 00:14:21,760 "Thanks for nothin'." 270 00:14:21,760 --> 00:14:24,080 Um, what am I gonna do? 271 00:14:24,080 --> 00:14:25,400 Mustard. 272 00:14:25,400 --> 00:14:26,760 My mind is blank. 273 00:14:26,760 --> 00:14:28,720 I don't know what to do with it, 274 00:14:28,720 --> 00:14:32,440 especially when I've already decided to stick with a dessert. 275 00:14:33,800 --> 00:14:36,240 It just adds that pressure on now. 276 00:14:39,080 --> 00:14:41,200 So this is... 277 00:14:43,200 --> 00:14:45,080 ..yeah, this is freaking me out. 278 00:14:52,720 --> 00:14:55,000 OK, think, think, think. What can I do? 279 00:14:56,960 --> 00:14:59,080 Oh, Jamie, jeez. 280 00:14:59,080 --> 00:15:01,200 Pfft! 281 00:15:01,200 --> 00:15:02,480 Happy, brah? No. 282 00:15:02,480 --> 00:15:04,040 What did you get? Pesto. 283 00:15:04,040 --> 00:15:05,720 Pesto? 284 00:15:05,720 --> 00:15:08,960 Pesto probably would be at the bottom of the list for me. 285 00:15:12,920 --> 00:15:15,920 Doesn't really scream, you know, Brent's cooking. 286 00:15:17,320 --> 00:15:19,440 Straightaway, I'm gonna get rid of the anglaise. 287 00:15:19,440 --> 00:15:23,200 Obviously, no pesto ice cream today. 288 00:15:23,200 --> 00:15:26,040 Um...what can I get in that? 289 00:15:26,040 --> 00:15:29,440 And I just don't want to go with pasta and pesto. 290 00:15:29,440 --> 00:15:30,600 Um... 291 00:15:30,600 --> 00:15:32,200 (POPS LIPS) 292 00:15:32,200 --> 00:15:33,480 Good. 293 00:15:33,480 --> 00:15:37,040 It's time to just pivot, cook, and see how you go. 294 00:15:39,040 --> 00:15:41,240 I need something that I can cook quickly, 295 00:15:41,240 --> 00:15:44,240 so I thought squid would be great. 296 00:15:44,240 --> 00:15:48,240 But I'm basically back at, you know, ground zero, 297 00:15:48,240 --> 00:15:50,920 and got to come up with a dish. 298 00:15:52,920 --> 00:15:54,360 How you doing, Brent? G'day, g'day. 299 00:15:54,360 --> 00:15:56,840 Hi, mate. Where's the ice-cream machine gone? 300 00:15:56,840 --> 00:15:58,040 Gone. Gone! 301 00:15:58,040 --> 00:16:00,960 I was making anglaise, I was making pasta, 302 00:16:00,960 --> 00:16:02,800 and I'm not using any of them now. 303 00:16:02,800 --> 00:16:05,800 So I'm gonna go with squid, 304 00:16:05,800 --> 00:16:07,920 gonna put it on the hibachi, slice it up, 305 00:16:07,920 --> 00:16:09,760 basil, um, pesto over the top, 306 00:16:09,760 --> 00:16:11,600 maybe a pangritata or something. 307 00:16:11,600 --> 00:16:12,600 Good pivoting. 308 00:16:12,600 --> 00:16:14,480 That's the experience right there. A bit of experience. 309 00:16:14,480 --> 00:16:17,160 I reckon you would have fallen into the trap in your last season 310 00:16:17,160 --> 00:16:19,920 of just going, "Oh, mate..." Pesto ice cream! 311 00:16:19,920 --> 00:16:22,720 This is a really good idea. You just got to do it perfect. 312 00:16:22,720 --> 00:16:24,520 Yeah. Appreciate it, Chef. Thank you. 313 00:16:24,520 --> 00:16:25,640 Good luck, mate. 314 00:16:25,640 --> 00:16:28,480 Squid's something that can, you know, take a bit of flavour. 315 00:16:28,480 --> 00:16:31,600 It's a quick cook, but got to really crank it, 316 00:16:31,600 --> 00:16:34,400 'cause this is the last shot to get into the immunity cook-off. 317 00:16:34,400 --> 00:16:37,120 And, you know, I'm...I'm ready. 318 00:16:39,120 --> 00:16:41,240 Going good? Yeah, good. 319 00:16:41,240 --> 00:16:42,720 How are you going? Good! 320 00:16:42,720 --> 00:16:47,920 I am so happy right now because red miso is gonna work so well 321 00:16:47,920 --> 00:16:50,120 with the pumpkin in a ravioli. 322 00:16:52,040 --> 00:16:53,520 I'm a nutritionist 323 00:16:53,520 --> 00:16:56,600 and I know that fermented foods, which red miso is, 324 00:16:56,600 --> 00:16:58,200 are really good for your gut health. 325 00:16:58,200 --> 00:17:00,760 So it is something that I have in my fridge at home. 326 00:17:02,520 --> 00:17:07,480 I started studying nutrition because I wanted to learn more about food. 327 00:17:07,480 --> 00:17:10,560 My niche is helping people understand the connection 328 00:17:10,560 --> 00:17:12,040 between foods and nutrients 329 00:17:12,040 --> 00:17:14,440 and neurotransmitters and hormones, 330 00:17:14,440 --> 00:17:16,400 and all of these things within our body 331 00:17:16,400 --> 00:17:18,880 and how what we consume every day 332 00:17:18,880 --> 00:17:22,320 plays such a big role in all of those factors. 333 00:17:23,600 --> 00:17:25,520 But everyone's like, "You're a nutritionist. 334 00:17:25,520 --> 00:17:27,720 "Does that mean you don't eat pizza and carbs?" 335 00:17:27,720 --> 00:17:30,480 And I'm like, "That's, like, part of who I am." 336 00:17:30,480 --> 00:17:32,560 Yeah! Ooh, here it is. 337 00:17:32,560 --> 00:17:33,720 Lasagne. 338 00:17:33,720 --> 00:17:35,480 (ALL TALK AT ONCE) 339 00:17:35,480 --> 00:17:37,920 I come from a big Italian family, 340 00:17:37,920 --> 00:17:39,960 so pasta is in my veins. 341 00:17:39,960 --> 00:17:41,160 (LAUGHS) 342 00:17:41,160 --> 00:17:43,200 I can't not eat those things. 343 00:17:43,200 --> 00:17:45,000 WOMAN: Do you want lasagne? Do you want lasagne? 344 00:17:45,000 --> 00:17:46,600 CHILD: I want hot chips. 345 00:17:46,600 --> 00:17:49,560 (LAUGHTER) 346 00:17:49,560 --> 00:17:51,080 More yummier. 347 00:17:51,080 --> 00:17:53,840 Oh, OK, sorry! (LAUGHS) 348 00:17:53,840 --> 00:17:55,720 Salute. Salute. 349 00:17:59,520 --> 00:18:01,080 The pasta dough is ready. 350 00:18:01,080 --> 00:18:05,240 I've got my pumpkin in the oven and I'm now thinking about 351 00:18:05,240 --> 00:18:07,600 getting my next element ready, 352 00:18:07,600 --> 00:18:09,280 which is gonna be my burnt butter. 353 00:18:10,280 --> 00:18:12,520 I don't need to change anything in my dish. 354 00:18:12,520 --> 00:18:15,600 So if you're listening, Jamie, I'm very thankful. 355 00:18:15,600 --> 00:18:18,600 Thank you so much. You're the best. Love you. 356 00:18:18,600 --> 00:18:20,720 (LAUGHS) 357 00:18:22,920 --> 00:18:24,240 How you going, mate? Declan. 358 00:18:24,240 --> 00:18:25,440 Gents, how are we? 359 00:18:25,440 --> 00:18:27,520 There's no fish here! (LAUGHS) I know! 360 00:18:27,520 --> 00:18:29,480 I'm throwing a curveball at you guys. 361 00:18:29,480 --> 00:18:30,480 What have we got? 362 00:18:30,480 --> 00:18:33,720 As much as I'd love to do with fishy seafood dish, 363 00:18:33,720 --> 00:18:35,240 I'm doing a ratatouille 364 00:18:35,240 --> 00:18:39,000 and I couldn't be more stoked with pulling out the pesto. 365 00:18:39,000 --> 00:18:41,360 After all Declan's the name... 366 00:18:41,360 --> 00:18:43,320 Pesto is the game, yeah! (MEN LAUGH) 367 00:18:44,520 --> 00:18:47,040 MELISSA: Hey, Adi. Hi. How you going? How are you? 368 00:18:47,040 --> 00:18:49,560 How are you finding this challenge? Good. 369 00:18:49,560 --> 00:18:51,680 I got Dijon mustard. Yes, you certainly did. 370 00:18:51,680 --> 00:18:53,480 And I've made filo pastry. 371 00:18:53,480 --> 00:18:57,080 I'm going to use the Dijon mustard both in the filo pastry 372 00:18:57,080 --> 00:18:58,840 and in the sauce. 373 00:18:58,840 --> 00:19:00,960 Larissa! Hello. 374 00:19:00,960 --> 00:19:02,400 You got basil pesto. 375 00:19:02,400 --> 00:19:05,000 Totally fine. Pesto's super-versatile. 376 00:19:05,000 --> 00:19:07,160 So I am gonna make some yoghurt flatbreads. 377 00:19:07,160 --> 00:19:09,400 I'm gonna do a little lamb situation 378 00:19:09,400 --> 00:19:11,440 with some cherry tomatoes, little bit of salad 379 00:19:11,440 --> 00:19:14,080 and...pesto. 380 00:19:17,760 --> 00:19:20,160 RUE: Theo, what is it? Miso. 381 00:19:20,160 --> 00:19:22,400 As I look around at the other flavour bombs, 382 00:19:22,400 --> 00:19:23,680 I'm pretty happy with mine. 383 00:19:25,040 --> 00:19:28,720 I'm gonna do miso-glazed chicken on the hibachi 384 00:19:28,720 --> 00:19:30,920 and I'll do a pita and I'll... 385 00:19:30,920 --> 00:19:33,360 Some sort of sauce with it as well. JOCK: OK, sounds good. 386 00:19:33,360 --> 00:19:34,960 Ya-hoo! 387 00:19:34,960 --> 00:19:36,560 Bread can do anything. 388 00:19:36,560 --> 00:19:39,720 It can be the carrier of so many things, 389 00:19:39,720 --> 00:19:41,720 but it can also be the hero of a dish. 390 00:19:41,720 --> 00:19:44,400 It's just the best thing ever. It warms my heart. 391 00:19:44,400 --> 00:19:47,040 So I really want to impress. 392 00:19:47,040 --> 00:19:48,560 (SMACKS LIPS) Beautiful. 393 00:19:51,320 --> 00:19:53,360 Well, I think we'll have to contact Jamie after this 394 00:19:53,360 --> 00:19:54,920 and say, "There's mixed emotions 395 00:19:54,920 --> 00:19:58,280 "about the flavour bombs you left everyone today." 396 00:19:58,280 --> 00:20:01,280 There's some good stuff and then... 100%. 397 00:20:01,280 --> 00:20:04,400 .."Ooh, I don't know what to do here." 398 00:20:04,400 --> 00:20:06,520 Props to Brent. He had an ice-cream machine, pasta. 399 00:20:06,520 --> 00:20:07,560 MELISSA: Wow! 400 00:20:07,560 --> 00:20:09,720 He had cubes of pumpkin roasting in the oven, 401 00:20:09,720 --> 00:20:12,480 and he basically said, "I've got pesto." 402 00:20:12,480 --> 00:20:15,160 And he's just, like, whole new idea. Yeah, love that. 403 00:20:15,160 --> 00:20:17,280 I think that's the experience of last time, eh? 404 00:20:17,280 --> 00:20:20,120 That was definitely, you know, a strategy we talked about, 405 00:20:20,120 --> 00:20:21,680 that some people might discard everything 406 00:20:21,680 --> 00:20:23,400 and start again. 407 00:20:23,400 --> 00:20:25,280 What's going on in the back? 408 00:20:25,280 --> 00:20:27,680 You know how we love rissoles. Yeah. 409 00:20:27,680 --> 00:20:29,880 Rhiannon's doing rissoles. 410 00:20:29,880 --> 00:20:31,080 Hang on a second. 411 00:20:31,080 --> 00:20:33,040 Just, in Australia, is a rissole... 412 00:20:33,040 --> 00:20:36,080 Does it...do you need to crumb it in order for it to be a rissole? 413 00:20:36,080 --> 00:20:39,480 No, it just needs to be a meatball that's a bit smooshed. 414 00:20:39,480 --> 00:20:40,480 OK. Literally. 415 00:20:40,480 --> 00:20:44,080 Like a hockey puck of meatball mix. 416 00:20:44,080 --> 00:20:45,760 But that's a meatball, not a rissole. 417 00:20:45,760 --> 00:20:47,440 But you, no, you cook... But a meatball... 418 00:20:47,440 --> 00:20:49,600 No, let's agree to disagree. OK. 419 00:20:49,600 --> 00:20:51,680 See you round like a rissole. Good luck. Yeah. 420 00:20:51,680 --> 00:20:52,920 It's a meatball. 421 00:20:55,920 --> 00:20:56,960 Dijon. I love Dijon. 422 00:20:56,960 --> 00:20:58,800 I cook with it all the time, 423 00:20:58,800 --> 00:21:01,120 so I'm super-stoked to get that. 424 00:21:01,120 --> 00:21:03,880 Like, seriously, like, what a game changer. 425 00:21:03,880 --> 00:21:05,040 Oh, my God, 426 00:21:05,040 --> 00:21:07,000 I couldn't have asked for a better flavour bomb 427 00:21:07,000 --> 00:21:09,400 for rissoles. 428 00:21:09,400 --> 00:21:10,720 Hello, Rhiannon. Hey, Mel. 429 00:21:10,720 --> 00:21:13,760 What are you doing to make me enthusiastic 430 00:21:13,760 --> 00:21:15,000 about Dijon mustard today? 431 00:21:15,000 --> 00:21:18,600 I'm doing a dressing with it, so I'm doing, like, spiced rissoles. 432 00:21:18,600 --> 00:21:20,200 Yum! With a flatbread. 433 00:21:20,200 --> 00:21:23,200 Roasted capsicum, but just incorporate Dijon in the dressing 434 00:21:23,200 --> 00:21:25,600 and make it a nice tart, zingy, herby... 435 00:21:25,600 --> 00:21:27,880 Are we having, like, a little bit of a sandwich situation? 436 00:21:27,880 --> 00:21:30,080 Yeah, yeah, like, get the meatball... 437 00:21:30,080 --> 00:21:31,880 Rissole, bread, dressing. 438 00:21:31,880 --> 00:21:33,880 Shove it in your gob. Shove it in your gob. 439 00:21:33,880 --> 00:21:35,960 I love shove-in-your-gob, you know, bao buns, 440 00:21:35,960 --> 00:21:36,960 it's just how I am. 441 00:21:36,960 --> 00:21:38,960 Shove it in your gob and enjoy it. 442 00:21:38,960 --> 00:21:42,200 Ooh! Ooh, that's hot. 443 00:21:46,400 --> 00:21:47,800 Not a big fan of harissa. 444 00:21:47,800 --> 00:21:50,400 Not a big fan of chilli or heat. 445 00:21:50,400 --> 00:21:52,360 I would honestly say I've never cooked 446 00:21:52,360 --> 00:21:54,320 with harissa in my life. 447 00:21:54,320 --> 00:21:57,000 So, yeah, this is...disaster. 448 00:21:58,160 --> 00:21:59,160 How you going, Phil? 449 00:21:59,160 --> 00:22:00,960 G'day, Phil. Jock, Andy, how are we? 450 00:22:00,960 --> 00:22:03,280 Are you not happy about the harissa? 451 00:22:03,280 --> 00:22:04,840 Not the biggest fan, no. 452 00:22:04,840 --> 00:22:06,520 Really? I'm not a spicy chilli. 453 00:22:06,520 --> 00:22:08,600 No, I'm, like, lemon and herb is my base level. 454 00:22:08,600 --> 00:22:09,600 What's the dish? 455 00:22:09,600 --> 00:22:10,840 It's gonna be sirloin steak 456 00:22:10,840 --> 00:22:14,160 on a bed of mashed potato with a beef and harissa sauce. 457 00:22:14,160 --> 00:22:16,560 What are you...are you just gonna do, like, a medium-rare steak 458 00:22:16,560 --> 00:22:17,600 and it's cut... 459 00:22:17,600 --> 00:22:18,600 Slice it, yeah. 460 00:22:18,600 --> 00:22:20,960 Jus and then a mashed potato. Yeah, on the base. 461 00:22:20,960 --> 00:22:23,840 And then try and work the harissa into another element from there. 462 00:22:25,680 --> 00:22:28,560 Keeping it simple. You have to do everything perfect. 463 00:22:30,280 --> 00:22:34,320 Mate, this has to be the best steak, puree, sauce 464 00:22:34,320 --> 00:22:35,320 we've ever seen. 465 00:22:35,320 --> 00:22:37,480 Ever seen. Ever seen. 466 00:22:52,920 --> 00:22:55,240 Was already struggling with the fact I've had the harissa. 467 00:22:55,240 --> 00:22:57,440 Now Jock has kind of put a little bit of doubt 468 00:22:57,440 --> 00:22:59,440 in my mind if I can even deliver this dish, 469 00:22:59,440 --> 00:23:02,520 which is something that's got me worried and hit the self-confidence. 470 00:23:03,600 --> 00:23:05,600 But I really need to get this one right. 471 00:23:07,400 --> 00:23:09,240 Otherwise, I definitely won't be winning a chance 472 00:23:09,240 --> 00:23:11,760 to cook in that all-important Immunity Challenge. 473 00:23:15,520 --> 00:23:19,000 CATH: Can't believe my flavour bomb is Dijon mustard. 474 00:23:21,120 --> 00:23:24,120 I don't know what to do with it. 475 00:23:24,120 --> 00:23:25,480 I saw Cath... 476 00:23:25,480 --> 00:23:26,840 Everyone else ran to the pantry, 477 00:23:26,840 --> 00:23:28,960 and she ran and got an ice-cream machine. 478 00:23:28,960 --> 00:23:32,400 This is so, like, it's... 479 00:23:32,400 --> 00:23:35,160 Un-Cath. Yeah, so un-Cath. Yeah, exactly. 480 00:23:37,720 --> 00:23:42,600 I was saying to my daughter that every day that I'm gonna cook, 481 00:23:42,600 --> 00:23:47,800 I'm actually going to give myself a hug and just have a good time. 482 00:23:49,160 --> 00:23:51,560 Just relax. (MUTTERS INDISTINCTLY) 483 00:23:52,720 --> 00:23:56,760 Because this is such an amazing experience 484 00:23:56,760 --> 00:23:58,920 and an amazing opportunity. 485 00:24:01,200 --> 00:24:02,880 Just have fun. 486 00:24:02,880 --> 00:24:05,800 No matter what happens, just making this decision 487 00:24:05,800 --> 00:24:08,200 and going on this journey, 488 00:24:08,200 --> 00:24:10,600 I don't think my life's ever going to be the same. 489 00:24:10,600 --> 00:24:14,400 So I am just going to have the best fun of my life. 490 00:24:15,960 --> 00:24:17,960 ANTONIO: Go, guys. Go! 491 00:24:20,040 --> 00:24:21,520 What are you thinking? 492 00:24:21,520 --> 00:24:23,200 Thyme ice cream. 493 00:24:23,200 --> 00:24:24,200 OK. 494 00:24:24,200 --> 00:24:25,520 I'm committed to ice cream. 495 00:24:25,520 --> 00:24:26,640 I'm not changing. 496 00:24:26,640 --> 00:24:28,200 And then just got a caramel starting. 497 00:24:28,200 --> 00:24:29,240 OK. 498 00:24:29,240 --> 00:24:31,480 Mustard caramel. Like it. 499 00:24:32,560 --> 00:24:36,160 I have never had Dijon mustard in a dessert, 500 00:24:36,160 --> 00:24:38,680 but I have a real savoury palate, 501 00:24:38,680 --> 00:24:40,840 so I'm just gonna run with that. 502 00:24:40,840 --> 00:24:46,200 So I've got thyme ice cream with a honey mustard caramel, 503 00:24:46,200 --> 00:24:49,120 and then I'll do a crumb, some sort of crumb. 504 00:24:49,120 --> 00:24:53,040 I love a bit of crunch, so I'm gonna go for a savoury crumb. 505 00:24:53,040 --> 00:24:54,480 Oh! It's scary. 506 00:24:54,480 --> 00:24:55,800 Very scary. 507 00:24:55,800 --> 00:24:58,360 Anyway, I'm just gonna go with it. 508 00:24:58,360 --> 00:24:59,520 Ralph. Yeah, Ralph. 509 00:24:59,520 --> 00:25:00,760 How are we? 510 00:25:00,760 --> 00:25:02,000 What's going on, mate? What's that? 511 00:25:02,000 --> 00:25:05,840 Some harissa, some mushroom, spaghetti. 512 00:25:05,840 --> 00:25:07,720 You got a little bit... little bit of flour. 513 00:25:07,720 --> 00:25:09,360 Oh, goodness gracious. Alright, thank you. 514 00:25:10,760 --> 00:25:13,400 ANTONIO: Robbie, are we liking miso? 515 00:25:13,400 --> 00:25:15,600 Yeah? Yeah. 516 00:25:15,600 --> 00:25:17,720 You look confident. 517 00:25:17,720 --> 00:25:19,400 You know what? 518 00:25:19,400 --> 00:25:21,800 Oh, I wish I got miso. 519 00:25:21,800 --> 00:25:24,000 (LAUGHS) 520 00:25:24,000 --> 00:25:28,360 OK, Dijon mustard, that's a... that's a banger. (LAUGHS) 521 00:25:28,360 --> 00:25:29,480 (DRAMATIC MUSIC) 522 00:25:29,480 --> 00:25:32,480 Jamie's thrown the curveballs, but we want delicious dishes 523 00:25:32,480 --> 00:25:34,240 in 20 minutes. 524 00:25:34,240 --> 00:25:35,880 Oh, my God! 525 00:25:37,440 --> 00:25:39,200 So, I'm just trimming it up. 526 00:25:39,200 --> 00:25:41,720 Just get this sort of thicker stuff off 527 00:25:41,720 --> 00:25:45,400 and then, yeah, it's gonna go on the hibachi. 528 00:25:45,400 --> 00:25:47,400 I want to show the judges that I can, 529 00:25:47,400 --> 00:25:48,680 you know, think on my feet, 530 00:25:48,680 --> 00:25:53,080 which is something I, you know, was really bad at in my last season, 531 00:25:53,080 --> 00:25:55,800 be able to just go, "No, not doing that, no, not doing that," 532 00:25:55,800 --> 00:25:57,720 and pivoting a different way completely. 533 00:25:58,960 --> 00:26:00,400 Finishing off this sauce. 534 00:26:00,400 --> 00:26:03,320 Thinking about, like, a quick pangritata for a bit of texture. 535 00:26:03,320 --> 00:26:07,760 And then the squid's gonna go on the hibachi very soon. 536 00:26:07,760 --> 00:26:10,720 This dish, it's all about the squid. 537 00:26:12,120 --> 00:26:13,400 It's a very simple dish. 538 00:26:13,400 --> 00:26:15,240 There's not many elements. 539 00:26:15,240 --> 00:26:20,760 Pesto, tomato sauce, squid and pangritata. 540 00:26:20,760 --> 00:26:25,080 So I'm relying on all the elements being perfect, 541 00:26:25,080 --> 00:26:28,600 and, you know, it all humming together. 542 00:26:28,600 --> 00:26:30,920 Flavour bomb. Good old humble pesto. 543 00:26:30,920 --> 00:26:33,920 (TENSE MUSIC) 544 00:26:33,920 --> 00:26:36,280 I think this could be a winning dish for sure, yeah. 545 00:26:36,280 --> 00:26:39,200 I want to play for immunity. That's the main focus today. 546 00:26:39,200 --> 00:26:43,040 With only one person winning this challenge, it's a bit daunting, 547 00:26:43,040 --> 00:26:45,480 because you need to be the top dish, 548 00:26:45,480 --> 00:26:47,400 and there's a lot of good cooks out there. 549 00:26:47,400 --> 00:26:48,800 I would love a top dish. 550 00:26:48,800 --> 00:26:51,120 I've had a couple of OK cooks, 551 00:26:51,120 --> 00:26:53,520 and now this one needs to go higher. 552 00:26:54,520 --> 00:26:55,840 Hey, mate. Hey, buddy. 553 00:26:55,840 --> 00:26:57,000 Where have you ended up? 554 00:26:57,000 --> 00:27:03,040 I have ended up with a flatbread, miso-glazed chicken, broccolini. 555 00:27:03,040 --> 00:27:05,960 Solid. Solid, mate. Yeah, hopefully. Hopefully. 556 00:27:05,960 --> 00:27:08,800 Flatbread. That's your schtick. Yeah, it's my schtick. 557 00:27:08,800 --> 00:27:10,920 Loving the sound of this, man. Thanks, mate, appreciate it. 558 00:27:11,920 --> 00:27:15,640 The red miso already has tones of smokiness, 559 00:27:15,640 --> 00:27:18,920 but I'm gonna cook it over the hibachi with the bread 560 00:27:18,920 --> 00:27:21,320 to impart more of that real smoky flavour, 561 00:27:21,320 --> 00:27:22,760 but then calm it down a bit 562 00:27:22,760 --> 00:27:23,960 with some pickles. 563 00:27:25,000 --> 00:27:26,960 ANTONIO: Yum. So good. 564 00:27:26,960 --> 00:27:28,360 Come on! 565 00:27:31,520 --> 00:27:34,640 ANDY: 15 minutes to go! JOCK: Come on! 566 00:27:35,760 --> 00:27:37,680 Let's go, guys! MELISSA: Come on! 567 00:27:43,120 --> 00:27:46,360 (BLENDER WHIRRS) 568 00:27:46,360 --> 00:27:48,080 MALISSA: I really want to do well today 569 00:27:48,080 --> 00:27:50,160 not just for myself, 570 00:27:50,160 --> 00:27:52,160 not just to prove myself to the judges. 571 00:27:53,600 --> 00:27:55,880 But also because this was a challenge 572 00:27:55,880 --> 00:27:58,560 set by Jamie Oliver who is an idol. 573 00:28:00,760 --> 00:28:04,080 So I want to stand out today and I want that win. 574 00:28:04,080 --> 00:28:06,360 I want this to be a flavour bomb. 575 00:28:06,360 --> 00:28:09,360 I want the red miso to really come through in the pumpkin. 576 00:28:09,360 --> 00:28:11,240 And I want it to just feel nourishing 577 00:28:11,240 --> 00:28:13,760 and I want you to get all those spices as well. 578 00:28:14,960 --> 00:28:18,200 JESSICA: Mal, beautiful... you Italian. 579 00:28:18,200 --> 00:28:19,880 MALISSA: It's what I'm used to! 580 00:28:19,880 --> 00:28:21,960 (LAUGHS) 581 00:28:23,280 --> 00:28:26,040 PHIL: Harissa is definitely not my jam. 582 00:28:26,040 --> 00:28:29,560 I am making steak and potatoes with a harissa sauce. 583 00:28:30,560 --> 00:28:33,800 I would love the chance to cook in the Immunity Challenge, 584 00:28:33,800 --> 00:28:37,400 but, yeah, that harissa just, like, really stumped me. 585 00:28:38,760 --> 00:28:40,960 I'm not really feeling much more comfortable with the flavour bomb. 586 00:28:42,040 --> 00:28:44,440 I put a harissa glaze onto the steak 587 00:28:44,440 --> 00:28:46,560 just to add a bit more of that harissa flavour. 588 00:28:46,560 --> 00:28:49,960 I did add the harissa glaze to the steak, 589 00:28:49,960 --> 00:28:51,760 which I don't normally do. 590 00:28:53,680 --> 00:28:55,800 But as soon as I flipped it, 591 00:28:55,800 --> 00:28:57,760 I could see that the crust on the steak 592 00:28:57,760 --> 00:29:00,080 is blackened and charred. 593 00:29:03,280 --> 00:29:04,440 This is really concerning, 594 00:29:04,440 --> 00:29:07,120 knowing that the steak has been overcooked, 595 00:29:07,120 --> 00:29:09,640 especially with this being such a simple dish 596 00:29:09,640 --> 00:29:11,160 of meat and potatoes with a sauce. 597 00:29:11,160 --> 00:29:13,440 The cook on the steak has to be perfect. 598 00:29:13,440 --> 00:29:16,800 I'm feeling pretty gutted, 599 00:29:16,800 --> 00:29:19,440 but I'm not gonna give up. 600 00:29:23,360 --> 00:29:25,960 I'm just gonna grab another cut and cook the steak again... 601 00:29:26,960 --> 00:29:30,240 ..without the harissa glaze and just do it how I've always done it - 602 00:29:30,240 --> 00:29:32,520 fresh pan, get the heat on. 603 00:29:33,880 --> 00:29:37,000 Yeah, it's never ideal to have to start an element again, 604 00:29:37,000 --> 00:29:39,360 but if the cook on the steak isn't right, 605 00:29:39,360 --> 00:29:42,320 it doesn't really matter what the rest of the dish tastes like. 606 00:29:42,320 --> 00:29:45,240 Let's hope that we can get this second steak cooked perfectly. 607 00:29:50,240 --> 00:29:51,840 I'll check one of my meatballs. 608 00:29:51,840 --> 00:29:53,920 Yep, they're cooked. Yeah! 609 00:29:53,920 --> 00:29:56,440 I'm really happy with the rissoles. 610 00:29:56,440 --> 00:30:00,040 Now I have to make a nice, punchy Dijon dressing 611 00:30:00,040 --> 00:30:02,000 just to go across the flatbread. 612 00:30:02,000 --> 00:30:05,560 It's literally just lemon juice, Dijon, salt, oil, 613 00:30:05,560 --> 00:30:07,400 but I just wanted, like, loads of Dijon. 614 00:30:07,400 --> 00:30:09,400 I want you to be able to taste the Dijon 615 00:30:09,400 --> 00:30:11,080 and I want it to be creamy. 616 00:30:11,080 --> 00:30:13,480 I know it's a dish that Deano loves, 617 00:30:13,480 --> 00:30:17,640 but I'm starting to worry because the dish is quite simple. 618 00:30:18,920 --> 00:30:21,360 Isn't it crazy? You think you're going OK. 619 00:30:21,360 --> 00:30:24,200 And then it's like, "Wait!" 620 00:30:26,920 --> 00:30:28,600 I don't know. 621 00:30:28,600 --> 00:30:30,360 (INHALES AND EXHALES HEAVILY) 622 00:30:31,600 --> 00:30:33,560 I don't think this has got enough. 623 00:30:34,920 --> 00:30:36,240 So I'm freaking out. 624 00:30:50,320 --> 00:30:52,160 You have five minutes to go! 625 00:30:52,160 --> 00:30:53,960 Whoa! Come on! 626 00:30:53,960 --> 00:30:55,480 LARISSA: I've got so much to do. 627 00:30:56,880 --> 00:30:58,360 Five max... 628 00:30:58,360 --> 00:30:59,840 You need a hand with anything, bro? 629 00:30:59,840 --> 00:31:01,920 Need me to grab anything? I'm pretty good, man. 630 00:31:03,000 --> 00:31:07,280 I'm now onto finishing my squid on the hibachi. 631 00:31:07,280 --> 00:31:08,560 I'm in a mad rush. 632 00:31:08,560 --> 00:31:10,040 Five minutes left. 633 00:31:10,040 --> 00:31:11,800 Um, all the elements are done. 634 00:31:11,800 --> 00:31:14,040 I've just got to put it all together on the plate. 635 00:31:14,040 --> 00:31:16,200 I think the flavours will work pretty well together. 636 00:31:17,280 --> 00:31:18,760 Got to present it properly, yeah. 637 00:31:18,760 --> 00:31:20,360 I just want to make it look yummy, 638 00:31:20,360 --> 00:31:22,360 make it look like it's not thrown on the plate. 639 00:31:24,280 --> 00:31:26,880 JESSICA: Have you put salt in it? No, I haven't salted it yet. 640 00:31:26,880 --> 00:31:28,880 Put some salt in. Salt and pepper at the end. 641 00:31:31,160 --> 00:31:34,320 I'm very happy with my flavour bomb. 642 00:31:34,320 --> 00:31:38,280 My pumpkin and red miso tastes really yummy. 643 00:31:39,520 --> 00:31:41,800 So, yeah, things are looking good. 644 00:31:45,320 --> 00:31:49,480 Get it on the plate! 60 seconds to go! 645 00:31:49,480 --> 00:31:51,520 JOCK: Come on! MELISSA: Whoo! 646 00:31:51,520 --> 00:31:52,600 Ooh, 60? 647 00:31:59,160 --> 00:32:00,920 Oh, man. 648 00:32:00,920 --> 00:32:02,400 I'm actually looking at my dish, 649 00:32:02,400 --> 00:32:04,800 thinking it looks fantastic. 650 00:32:04,800 --> 00:32:07,440 But how is it gonna taste to the judges? 651 00:32:07,440 --> 00:32:11,120 It's so unusual and just goes against everything in your brain, 652 00:32:11,120 --> 00:32:13,120 to make a dessert with Dijon mustard. 653 00:32:17,520 --> 00:32:20,320 PHIL: We were getting down to the last seconds. 654 00:32:20,320 --> 00:32:21,720 JOCK: 10! 655 00:32:21,720 --> 00:32:23,160 JUDGES: 9, 8... 656 00:32:23,160 --> 00:32:26,200 Cut the steak, put it on the plate. 657 00:32:26,200 --> 00:32:28,120 ..7, 6... 658 00:32:30,560 --> 00:32:34,280 Had a quick look and then it just hits me. 659 00:32:34,280 --> 00:32:36,440 ..5, 4... 660 00:32:37,440 --> 00:32:40,040 I have cut and plated the wrong steak. 661 00:32:43,640 --> 00:32:46,800 ..3, 2, 1! 662 00:32:46,800 --> 00:32:48,280 JOCK: That's it! 663 00:32:48,280 --> 00:32:51,160 (APPLAUSE) 664 00:32:51,160 --> 00:32:53,440 CATH: Oh, how'd you go? 665 00:32:53,440 --> 00:32:56,640 MALISSA: Whoo! Go! Good job! 666 00:32:57,640 --> 00:32:59,120 Good job! THEO: Well done, bro. 667 00:33:00,320 --> 00:33:02,200 Good job, brother. 668 00:33:05,720 --> 00:33:07,480 PHIL: The steak that I had cooked second 669 00:33:07,480 --> 00:33:09,920 is the one that is sitting on the side of the bench 670 00:33:09,920 --> 00:33:12,440 and the one that I had overcooked and char-burned the top of 671 00:33:12,440 --> 00:33:14,840 is now on the plate that I've gotta serve to the judges 672 00:33:16,360 --> 00:33:18,720 I'm just absolutely gutted. 673 00:33:23,040 --> 00:33:27,120 The first dish we'd like to taste belongs to Malissa. 674 00:33:27,120 --> 00:33:30,120 (APPLAUSE) 675 00:33:32,640 --> 00:33:35,520 Coming! It's a long walk. 676 00:33:35,520 --> 00:33:38,120 You never really know what the judges are gonna think. 677 00:33:38,120 --> 00:33:41,480 So, yeah, I'm a little bit on edge. 678 00:33:42,760 --> 00:33:44,080 That's pretty. 679 00:33:44,080 --> 00:33:45,680 Melissa, what did you cook us? 680 00:33:46,680 --> 00:33:50,200 I made you pumpkin and red miso ravioli... 681 00:33:51,240 --> 00:33:52,800 ..with a burnt butter sauce. 682 00:33:54,000 --> 00:33:56,840 Red miso was your, uh... Red miso was my flavour bomb. 683 00:33:56,840 --> 00:33:59,120 Do you like red miso? I do, actually. 684 00:33:59,120 --> 00:34:02,360 I've got it in my fridge at home. I've cooked with it a few times. 685 00:34:02,360 --> 00:34:06,080 So I felt like I could incorporate that into a pasta dish really well. 686 00:34:23,600 --> 00:34:25,320 I thought I was absolutely gonna hate this. 687 00:34:27,160 --> 00:34:28,720 You've nailed it! 688 00:34:28,720 --> 00:34:29,880 Ohh! Yay! 689 00:34:29,880 --> 00:34:31,240 Honestly, you've nailed it. 690 00:34:31,240 --> 00:34:34,320 And it's the most perfect touch with the miso 691 00:34:34,320 --> 00:34:35,880 that we could've asked for. 692 00:34:35,880 --> 00:34:40,080 Really delicious. The brown butter, phwoar, man! 693 00:34:40,080 --> 00:34:44,480 That's a modern Italian dish in the best possible way. 694 00:34:44,480 --> 00:34:46,520 Really, really loved it. 695 00:34:46,520 --> 00:34:47,560 Two things. 696 00:34:47,560 --> 00:34:51,800 One - I now believe you when you say you have red miso in your fridge 697 00:34:51,800 --> 00:34:54,080 because clearly you know how to use it. 698 00:34:54,080 --> 00:34:59,120 And the second thing - Jamie Oliver would be absolutely stoked 699 00:34:59,120 --> 00:35:01,240 at what you did with his flavour bomb 700 00:35:01,240 --> 00:35:04,240 because that is a perfect dish. 701 00:35:04,240 --> 00:35:05,560 Well do. Thank you so much! 702 00:35:05,560 --> 00:35:08,880 Nice one, Malissa. Thank you! (LAUGHS) 703 00:35:10,160 --> 00:35:13,320 I'm blown away. 704 00:35:13,320 --> 00:35:15,720 When they said that Jamie would be proud, 705 00:35:15,720 --> 00:35:17,960 I was like, "I've done my job in this kitchen." 706 00:35:17,960 --> 00:35:20,800 (LAUGHS) "I've made Jamie Oliver proud." 707 00:35:20,800 --> 00:35:22,600 Ooh! 708 00:35:22,600 --> 00:35:24,960 I'm so happy! Hah! 709 00:35:24,960 --> 00:35:26,440 Next up, Theo. 710 00:35:26,440 --> 00:35:28,880 (APPLAUSE) 711 00:35:33,000 --> 00:35:34,560 MELISSA: Hello. THEO: Hello. 712 00:35:34,560 --> 00:35:36,120 What's the dish, mate? 713 00:35:36,120 --> 00:35:39,240 Red miso and honey-glazed chicken 714 00:35:39,240 --> 00:35:42,360 with pita and pickled cucumber. 715 00:35:43,360 --> 00:35:45,520 We all love bread with any kind of meal, 716 00:35:45,520 --> 00:35:47,120 so should we put it on? 717 00:35:48,120 --> 00:35:50,040 Yeah. Look at that. 718 00:35:50,040 --> 00:35:51,560 That's stupid. 719 00:35:51,560 --> 00:35:53,320 (LAUGHS) I know, I know. 720 00:36:15,920 --> 00:36:20,040 The chicken was succulent, smoky, perfectly seasoned. 721 00:36:20,040 --> 00:36:23,040 By using miso as the seasoning and the marinade, 722 00:36:23,040 --> 00:36:27,120 it's added this savoury depth that brought the chicken to life. 723 00:36:27,120 --> 00:36:28,720 Really, really good work there. 724 00:36:28,720 --> 00:36:30,720 It goes without saying the bread is amazing. 725 00:36:31,720 --> 00:36:33,600 Mate, you're the... You're the bread guy. 726 00:36:33,600 --> 00:36:35,440 You're the bread guy, man. You're the bread king. 727 00:36:35,440 --> 00:36:37,760 Thanks, guys. I appreciate that. 728 00:36:37,760 --> 00:36:39,720 That's your best one, by the way. 729 00:36:39,720 --> 00:36:43,200 It's a little...a little secret weapon there, mate, I've gotta say. 730 00:36:43,200 --> 00:36:44,520 Well done. 731 00:36:44,520 --> 00:36:46,760 Thank you. Appreciate it. Thanks. 732 00:36:46,760 --> 00:36:49,000 They loved my bread. 733 00:36:51,600 --> 00:36:54,000 And who couldn't love the bread? It's the best. 734 00:36:54,000 --> 00:36:55,280 Next up, it's Phil! 735 00:36:57,000 --> 00:36:58,880 PHIL: Taking the dish up to the judges... 736 00:36:59,880 --> 00:37:02,560 ..I just want to get this done and out of the way 737 00:37:02,560 --> 00:37:04,560 because this is not gonna be a positive one. 738 00:37:08,000 --> 00:37:10,000 Phil, what's the dish, please? 739 00:37:12,120 --> 00:37:14,880 Steak and mashed potatoes with a harissa sauce. 740 00:37:17,160 --> 00:37:19,080 Let's talk about the harissa, 741 00:37:19,080 --> 00:37:21,320 because you did not like that, did you? 742 00:37:21,320 --> 00:37:23,400 No, my mouth is still burning. 743 00:37:23,400 --> 00:37:26,080 Probably wasn't my finest day in the kitchen. 744 00:37:26,080 --> 00:37:27,560 OK. 745 00:37:36,120 --> 00:37:37,440 How'd you want the feedback, mate? 746 00:37:39,400 --> 00:37:42,520 Light and fluffy or clear and severe? 747 00:37:52,000 --> 00:37:56,040 NARRATOR: In the mood to cook? 748 00:37:56,040 --> 00:37:59,760 MasterChef-approved recipes on 10 play. 749 00:38:02,440 --> 00:38:04,040 How'd you want the feedback, mate? 750 00:38:04,040 --> 00:38:06,520 Light and fluffy or clear and severe? 751 00:38:06,520 --> 00:38:09,040 Just give it to me, Jock. I know it's coming. 752 00:38:10,040 --> 00:38:13,040 With the steak, it's kind of on the medium-well side of medium. 753 00:38:14,040 --> 00:38:15,080 Um... 754 00:38:16,080 --> 00:38:18,000 And I actually reckon you got good flavour 755 00:38:18,000 --> 00:38:19,560 from the harissa into your sauce. 756 00:38:19,560 --> 00:38:21,120 I quite like it. Um... 757 00:38:21,120 --> 00:38:26,320 But as a dish, you are gonna have to take the bull by the horns 758 00:38:26,320 --> 00:38:30,280 and move away from safety, meat and potatoes and vegetables... 759 00:38:31,400 --> 00:38:33,000 ..and start cooking 760 00:38:33,000 --> 00:38:36,280 because you're not gonna be around for long if you don't. 761 00:38:36,280 --> 00:38:38,320 OK. ANDY: Good luck, Phil. 762 00:38:38,320 --> 00:38:40,960 I appreciate it, guys. Thank you, thank you. 763 00:38:40,960 --> 00:38:43,600 I am just absolutely gutted, 764 00:38:43,600 --> 00:38:45,880 but I'm gonna take this as an opportunity 765 00:38:45,880 --> 00:38:47,920 to make today's cook that kind of 766 00:38:47,920 --> 00:38:50,880 'phoenix rising from the ashes' cook and move forward. 767 00:38:50,880 --> 00:38:53,120 Rhiannon, let's eat your rissoles. 768 00:38:53,120 --> 00:38:54,600 Oh, righto! 769 00:38:54,600 --> 00:38:56,840 (APPLAUSE) 770 00:38:56,840 --> 00:38:58,440 Yeah, it's rissoles. 771 00:38:58,440 --> 00:39:00,280 Good for Deano up in Townsville. 772 00:39:01,520 --> 00:39:04,680 But is it gonna be good enough for the judges? 773 00:39:07,280 --> 00:39:08,520 There you go. 774 00:39:10,680 --> 00:39:12,000 (WHISPERS) It's a meatball. 775 00:39:13,840 --> 00:39:15,720 ANDY: What's the dish? 776 00:39:15,720 --> 00:39:19,760 A spicy rissole/meatball... (LAUGHS) 777 00:39:19,760 --> 00:39:21,680 ..with flatbread. 778 00:39:22,880 --> 00:39:24,480 Don't give... No! 779 00:39:24,480 --> 00:39:26,760 (LAUGHS) OK, sorry. 780 00:39:26,760 --> 00:39:28,920 That's a rissole. Yeah! 781 00:39:28,920 --> 00:39:30,480 (MELISSA LAUGHS) 782 00:39:32,240 --> 00:39:34,200 (LAUGHS) 783 00:39:57,880 --> 00:40:00,200 Rhiannon, I really love it. 784 00:40:00,200 --> 00:40:01,960 Oh! 785 00:40:01,960 --> 00:40:03,480 I think you've done a great job. 786 00:40:03,480 --> 00:40:05,720 I mean, I like a rissole at the best of times. 787 00:40:05,720 --> 00:40:09,480 The flatbread is really good. It's got a nice chew to it. 788 00:40:09,480 --> 00:40:12,000 The Dijon mustard in the dressing's perfect. 789 00:40:12,000 --> 00:40:14,320 Really nice touch. 790 00:40:14,320 --> 00:40:16,080 As a concept, loved it. 791 00:40:17,080 --> 00:40:18,560 I thought it was really fun 792 00:40:18,560 --> 00:40:22,400 seeing another part of your family lifestyle going on here. 793 00:40:22,400 --> 00:40:23,600 Delicious. 794 00:40:23,600 --> 00:40:26,320 And you used the challenge ingredient to good effect. 795 00:40:27,320 --> 00:40:30,280 The flavours are so generous. Thank you. Perfect. 796 00:40:30,280 --> 00:40:31,600 This is good. 797 00:40:32,880 --> 00:40:34,320 Very, very good. Yes! 798 00:40:34,320 --> 00:40:35,640 Thank you. 799 00:40:37,040 --> 00:40:39,880 Whoo-hoo! Happy with that. 800 00:40:41,720 --> 00:40:43,360 Next up, it's Declan. 801 00:40:43,360 --> 00:40:45,040 Ooh! 802 00:40:47,000 --> 00:40:51,080 I've made you guys ratatouille with pesto. 803 00:40:51,080 --> 00:40:53,080 The flavours are great. 804 00:40:53,080 --> 00:40:56,920 You've used Jamie's flavour bomb perfectly 805 00:40:56,920 --> 00:40:58,440 and I love that. 806 00:40:58,440 --> 00:41:00,360 Adi! 807 00:41:00,360 --> 00:41:02,360 ADI: I made filo pastry cigars 808 00:41:02,360 --> 00:41:04,520 with a honey Dijon mayonnaise. 809 00:41:05,720 --> 00:41:07,040 ANDY: The filo is great 810 00:41:07,040 --> 00:41:10,960 and the Dijon sauce was light and fresh and zingy. 811 00:41:10,960 --> 00:41:12,760 Really good idea here. 812 00:41:12,760 --> 00:41:14,640 MELISSA: Robbie. 813 00:41:14,640 --> 00:41:17,240 Your flavour bomb was...? ROBBIE: Miso. 814 00:41:17,240 --> 00:41:20,640 Snapper with miso and mushroom cream sauce. 815 00:41:20,640 --> 00:41:24,960 It has a variety of flavours, colours and textures going on 816 00:41:24,960 --> 00:41:26,920 and those things, we do look for. 817 00:41:26,920 --> 00:41:28,440 Really great work. 818 00:41:28,440 --> 00:41:30,520 ANDY: Next up, Ralph. 819 00:41:30,520 --> 00:41:32,160 So my flavour bomb was harissa, 820 00:41:32,160 --> 00:41:35,440 so I made a fettuccine pasta with harissa sauce. 821 00:41:35,440 --> 00:41:37,680 JOCK: It actually has this comforting... 822 00:41:37,680 --> 00:41:41,480 As if it's a long, slow-braised ragu. 823 00:41:41,480 --> 00:41:42,840 I'm kind of digging it. 824 00:41:42,840 --> 00:41:44,520 Thank you very much, guys. Appreciate it. 825 00:41:46,640 --> 00:41:47,640 Ooh! 826 00:41:48,640 --> 00:41:49,920 Next up, it's Brent. 827 00:41:52,520 --> 00:41:55,520 Walking the plate up to the judges, 828 00:41:55,520 --> 00:41:57,040 it's always nerve-racking. 829 00:41:57,040 --> 00:42:01,360 But I think I've done enough, I've put so much flavour into it 830 00:42:01,360 --> 00:42:03,440 so, you know, hopefully they love it. 831 00:42:03,440 --> 00:42:07,000 Your curveball was pesto. What's the dish? 832 00:42:07,000 --> 00:42:09,920 Grilled squid on a tomato sauce 833 00:42:09,920 --> 00:42:11,920 and then pangrattato. 834 00:42:13,320 --> 00:42:15,280 You were going hard at the beginning. Yeah. 835 00:42:15,280 --> 00:42:17,880 Ready to go any way, right? Everywhere, yeah. 836 00:42:17,880 --> 00:42:19,000 So you had pasta dough... 837 00:42:19,000 --> 00:42:21,800 I had pasta dough. I had an anglaise ready to go. 838 00:42:21,800 --> 00:42:24,680 For ice cream? I like that strategy, though. 839 00:42:24,680 --> 00:42:26,360 You ended up going with squid. 840 00:42:26,360 --> 00:42:28,160 Yeah. Got it. 841 00:42:39,760 --> 00:42:41,360 I wanted this to be perfect, 842 00:42:41,360 --> 00:42:44,840 but the squid, it's a bit under. 843 00:42:45,880 --> 00:42:47,280 Oh. Yeah. 844 00:42:48,280 --> 00:42:50,080 Just... Damn! Damn. 845 00:42:51,080 --> 00:42:52,880 Really good work apart from the squid. 846 00:42:53,880 --> 00:42:57,280 The rest of the dish is, like, teeming with positives. 847 00:42:58,880 --> 00:43:02,560 So tasty. Great seasoning. Great balance. 848 00:43:04,040 --> 00:43:06,720 So, mate, right direction. Yeah, sweet. 849 00:43:06,720 --> 00:43:08,040 Bit of a hiccup. Yeah. 850 00:43:08,040 --> 00:43:10,120 Don't worry about it. Well done. Awesome. Thanks, guys. 851 00:43:10,120 --> 00:43:11,160 Nice one, mate. 852 00:43:12,240 --> 00:43:14,920 Besides the cook on the squid, 853 00:43:14,920 --> 00:43:18,040 it was overall a really good cook for me, 854 00:43:18,040 --> 00:43:20,120 being able to find a direction 855 00:43:20,120 --> 00:43:21,920 once I found out what the flavour bomb was. 856 00:43:21,920 --> 00:43:24,000 So that's a tick in itself. 857 00:43:26,640 --> 00:43:29,320 The next dish we would like to taste belongs to Cath. 858 00:43:29,320 --> 00:43:32,320 (APPLAUSE) 859 00:43:32,320 --> 00:43:35,240 CATH: So I'm the last one to be tasted. 860 00:43:36,320 --> 00:43:38,600 I wonder what they're going to think of my dessert 861 00:43:38,600 --> 00:43:44,560 with this ridiculous flavour bomb, Dijon mustard. 862 00:43:46,840 --> 00:43:50,600 So I could just feel my heart beating really fast. 863 00:44:10,120 --> 00:44:11,960 What's the dish? 864 00:44:13,800 --> 00:44:16,360 CATH: A thyme ice cream 865 00:44:16,360 --> 00:44:18,000 with a savoury crumb 866 00:44:18,000 --> 00:44:19,800 and a honey mustard caramel. 867 00:44:38,720 --> 00:44:40,760 Like Phil, I'm gonna give you the option - 868 00:44:40,760 --> 00:44:43,560 do you want...do you want the light and fluffy feedback 869 00:44:43,560 --> 00:44:45,400 or do you want the clear and severe feedback? 870 00:44:48,040 --> 00:44:50,400 Oh, clear and severe. 871 00:45:01,480 --> 00:45:03,120 Oh, what?! Knew it was coming! 872 00:45:03,120 --> 00:45:05,120 Oh, come on, now! 873 00:45:05,120 --> 00:45:07,800 (CHEERING AND APPLAUSE) Oh, really? 874 00:45:08,800 --> 00:45:11,920 Oh, man. Stop it! What? 875 00:45:11,920 --> 00:45:14,800 That is a dessert that you could have 876 00:45:14,800 --> 00:45:17,320 in a top restaurant around Australia today. 877 00:45:17,320 --> 00:45:18,800 Oh, wow. 878 00:45:21,000 --> 00:45:24,240 The balance and level of flavour in there was genius. 879 00:45:24,240 --> 00:45:26,080 You get the Dijon mustard. 880 00:45:26,080 --> 00:45:30,200 It's like a...it's like a little French hint. 881 00:45:30,200 --> 00:45:32,600 And then the thyme sweeps in 882 00:45:32,600 --> 00:45:34,800 and then the dairy and the fat of the ice cream, 883 00:45:34,800 --> 00:45:37,040 the richness, the texture that's in the ice cream 884 00:45:37,040 --> 00:45:39,120 then just washes over your tongue. 885 00:45:40,200 --> 00:45:42,240 It's beautiful. Wow. 886 00:45:42,240 --> 00:45:45,320 Wow. Wow! 887 00:45:45,320 --> 00:45:48,240 Congratulations. Well done. That's a belter. 888 00:45:48,240 --> 00:45:50,120 Oh, wow! 889 00:45:50,120 --> 00:45:53,440 Jamie Oliver would be so proud of you. 890 00:45:53,440 --> 00:45:55,280 I'm sad that he's not here to try this... 891 00:45:55,280 --> 00:45:56,280 Wow! 892 00:45:56,280 --> 00:45:59,440 ..because I think when he came up with the idea for this challenge, 893 00:45:59,440 --> 00:46:02,800 that's what he was hoping for and you've given it to us. 894 00:46:04,080 --> 00:46:06,760 Yes! Oh, thanks, Andy. 895 00:46:06,760 --> 00:46:08,840 Like, yes! Honestly. Yes! 896 00:46:08,840 --> 00:46:12,040 This is what this place is for. Wow. 897 00:46:12,040 --> 00:46:15,080 Pushing you so far away from your comfort zone 898 00:46:15,080 --> 00:46:18,960 and finding a new thing, a new level of success. 899 00:46:18,960 --> 00:46:22,520 Keep going! That was epic! Yeah! 900 00:46:22,520 --> 00:46:23,920 Whoo! 901 00:46:23,920 --> 00:46:25,760 (LAUGHTER AND APPLAUSE) 902 00:46:25,760 --> 00:46:28,000 Oh, yes! 903 00:46:28,000 --> 00:46:32,880 I am dumbfounded. I am absolutely flabbergasted. 904 00:46:32,880 --> 00:46:34,400 Oh, man! 905 00:46:34,400 --> 00:46:35,920 Thanks, Phil. 906 00:46:37,440 --> 00:46:39,080 Wow. 907 00:46:42,000 --> 00:46:44,440 MELISSA: Well, I wouldn't be surprised if Jamie received 908 00:46:44,440 --> 00:46:48,120 a few strongly worded letters from you all... 909 00:46:49,280 --> 00:46:52,760 ..because he certainly kept you on your toes today. 910 00:46:52,760 --> 00:46:57,320 But there's only one spot left in tomorrow's Immunity Challenge, 911 00:46:57,320 --> 00:47:00,120 so let's find out who secured it. 912 00:47:01,120 --> 00:47:03,280 There was some promising dishes out there today. 913 00:47:06,280 --> 00:47:07,840 But... 914 00:47:07,840 --> 00:47:10,640 ..it came down to two dishes. 915 00:47:12,600 --> 00:47:14,000 First Malissa. 916 00:47:14,000 --> 00:47:16,680 (CHEERING AND APPLAUSE) 917 00:47:19,560 --> 00:47:22,640 You served us the perfect bowl 918 00:47:22,640 --> 00:47:24,960 of pumpkin and red miso ravioli. 919 00:47:26,120 --> 00:47:28,760 The next was cooked by Cath. 920 00:47:28,760 --> 00:47:31,480 (CHEERING AND APPLAUSE) Oh, thank you! Thank you. 921 00:47:31,480 --> 00:47:33,480 Thanks. Oh, wow. 922 00:47:34,840 --> 00:47:36,280 What can we say? 923 00:47:37,480 --> 00:47:39,600 How about wow? 924 00:47:39,600 --> 00:47:42,000 (LAUGHTER) 925 00:47:43,360 --> 00:47:44,960 Both your dishes, 926 00:47:44,960 --> 00:47:47,240 they were incredibly good. 927 00:47:47,240 --> 00:47:48,880 So good, in fact, 928 00:47:48,880 --> 00:47:51,120 that we really struggled to make a decision, didn't we? 929 00:47:51,120 --> 00:47:52,720 Yeah. Yep. 930 00:47:53,840 --> 00:47:57,960 So this is MasterChef: Secrets & Surprises. 931 00:47:59,120 --> 00:48:01,600 So we're putting you both through! 932 00:48:01,600 --> 00:48:04,000 (CHEERING AND APPLAUSE) 933 00:48:04,000 --> 00:48:07,000 (BOTH EXCLAIM) 934 00:48:07,000 --> 00:48:08,680 Thank you! 935 00:48:08,680 --> 00:48:11,040 Oh, wow! Wow! That's crazy! 936 00:48:13,360 --> 00:48:16,360 You're joining Antonio and Jessica tomorrow 937 00:48:16,360 --> 00:48:19,920 in the very first Immunity Challenge of this season. 938 00:48:19,920 --> 00:48:21,480 ANDY: Yeah! 939 00:48:21,480 --> 00:48:23,240 (CHEERING, APPLAUSE) 940 00:48:26,720 --> 00:48:30,440 Not exaggerating when I say immunity this year 941 00:48:30,440 --> 00:48:33,480 is more powerful than ever before. 942 00:48:34,480 --> 00:48:36,360 You're in for one hell of a challenge. 943 00:48:36,360 --> 00:48:40,480 So rest up, put your feet up. We'll see here tomorrow. 944 00:48:40,480 --> 00:48:42,040 (ALL CHEER) 945 00:48:43,520 --> 00:48:47,040 Wow. That's special, isn't it? Oh, I know! 946 00:48:47,040 --> 00:48:48,520 That's awesome. RHIANNON: Oh, far out. 947 00:48:48,520 --> 00:48:50,480 That is so cool. So good. 948 00:48:50,480 --> 00:48:52,040 Wow! 949 00:48:54,360 --> 00:48:57,880 NARRATOR: Tomorrow night on MasterChef Australia... 950 00:48:57,880 --> 00:48:59,360 Shannon Bennett! 951 00:48:59,360 --> 00:49:01,560 ..Shannon is back... 952 00:49:01,560 --> 00:49:03,280 Oh, it's Shannon! 953 00:49:04,880 --> 00:49:07,320 ..and he brings his fridge. 954 00:49:07,320 --> 00:49:10,080 (ALL EXCLAIM) 955 00:49:10,080 --> 00:49:12,200 CATH: Shannon Bennett is not the average person, 956 00:49:12,200 --> 00:49:14,240 so this is not the average person's fridge, 957 00:49:14,240 --> 00:49:17,200 but I want immunity from Sunday. 958 00:49:18,720 --> 00:49:21,480 WOMAN: Oh, no, the bag's on fire. MAN: You're on fire, Cath. 959 00:49:21,480 --> 00:49:25,240 Plus, for an extra level of immunity... 960 00:49:25,240 --> 00:49:26,960 The only thing that stands between you 961 00:49:26,960 --> 00:49:28,360 and that immunity pin 962 00:49:28,360 --> 00:49:30,840 is whoever walks through those doors. 963 00:49:30,840 --> 00:49:33,680 ..they'll need to beat the chef. 964 00:49:33,680 --> 00:49:36,160 He is an absolute beast.