1 00:00:00,160 --> 00:00:00,440 Bye. 2 00:00:06,280 --> 00:00:09,400 ..Jamie Oliver may have left the building... 3 00:00:09,400 --> 00:00:11,520 Don't be mad at Jamie! 4 00:00:11,520 --> 00:00:16,440 ..but he also left some big surprises behind. 5 00:00:16,440 --> 00:00:20,160 WOMAN: From the pantry to the kitchen, everything is madness. 6 00:00:20,160 --> 00:00:24,800 So I have to use a flavour bomb. That's crazy. 7 00:00:24,800 --> 00:00:28,080 They all rose to the challenge... 8 00:00:28,080 --> 00:00:31,640 ANDY: It was good. Very, very good. 9 00:00:31,640 --> 00:00:33,080 ..but Malissa... 10 00:00:33,080 --> 00:00:35,760 JOCK: That is a perfect dish. 11 00:00:35,760 --> 00:00:37,320 You've nailed it. 12 00:00:37,320 --> 00:00:39,160 Oh! Yay! 13 00:00:39,160 --> 00:00:40,760 ..and Cath... 14 00:00:40,760 --> 00:00:43,400 Congratulations. Well done. That's a belter. 15 00:00:43,400 --> 00:00:46,600 ..brought the wow factor. 16 00:00:46,600 --> 00:00:49,920 Wow. Wow. Wow! 17 00:00:49,920 --> 00:00:51,520 We're putting you both through! 18 00:00:51,520 --> 00:00:53,360 (CHEERING AND APPLAUSE) 19 00:00:55,520 --> 00:00:59,720 Tonight, they'll join Antonio and Jessica 20 00:00:59,720 --> 00:01:02,520 in the very first immunity cook... 21 00:01:02,520 --> 00:01:05,240 I'm feeling actually quite confident. 22 00:01:05,240 --> 00:01:08,600 ..but there's a delicious twist. 23 00:01:09,720 --> 00:01:12,160 JOCK: You will need to beat the chef. 24 00:01:12,160 --> 00:01:14,240 MELISSA: Don't let his baby face fool you. 25 00:01:21,640 --> 00:01:24,640 (PEACEFUL MUSIC) 26 00:01:36,360 --> 00:01:38,200 (EPIC MUSIC) 27 00:01:46,480 --> 00:01:49,560 CATH: First immunity. Righto, let's do it! 28 00:01:49,560 --> 00:01:51,880 (CONTESTANTS CHEER AND APPLAUD) 29 00:01:56,200 --> 00:01:58,040 Morning! 30 00:01:58,040 --> 00:01:59,560 Seems to be a fridge there. 31 00:01:59,560 --> 00:02:01,400 Oh, God! 32 00:02:01,400 --> 00:02:04,280 Oh, no. Whose fridge is that? 33 00:02:04,280 --> 00:02:05,880 I've no idea. 34 00:02:10,240 --> 00:02:14,640 Welcome to the first Immunity Challenge of the competition. 35 00:02:14,640 --> 00:02:16,560 (CHEERING AND APPLAUSE) 36 00:02:21,440 --> 00:02:26,040 First off, Cath, are you still shocked to be standing here today 37 00:02:26,040 --> 00:02:30,240 or are you easing into being a successful winner? 38 00:02:30,240 --> 00:02:33,560 Um, I'm shocked but also easing in. 39 00:02:33,560 --> 00:02:35,040 And actually, I've lost my voice - 40 00:02:35,040 --> 00:02:37,720 I think 'cause I was screaming too much with Jamie Oliver. 41 00:02:37,720 --> 00:02:39,240 (ALL LAUGH) 42 00:02:40,480 --> 00:02:44,680 Righto, gang, before we get started, I've got something you need to know. 43 00:02:44,680 --> 00:02:45,760 Ugh. 44 00:02:45,760 --> 00:02:51,240 This year, immunity, it is bigger and better than ever before. 45 00:02:52,840 --> 00:02:55,200 For the first time ever... 46 00:02:56,400 --> 00:02:58,320 ..the best dish in round 1, 47 00:02:58,320 --> 00:03:01,240 they win immunity from Sunday's elimination. 48 00:03:01,240 --> 00:03:04,440 (CHEERING AND GASPING) 49 00:03:08,280 --> 00:03:10,320 Wow! Round 1 you get immunity? 50 00:03:10,320 --> 00:03:12,760 But not only that. 51 00:03:14,040 --> 00:03:16,680 They'll progress to round 2... 52 00:03:16,680 --> 00:03:20,840 ..where they'll have a shot at winning one of these! 53 00:03:20,840 --> 00:03:22,880 (ALL MOAN) 54 00:03:22,880 --> 00:03:23,880 Wow! 55 00:03:26,760 --> 00:03:28,800 Uh-huh? Now we got 'em. 56 00:03:28,800 --> 00:03:30,880 That's what we want. That's what we want. 57 00:03:32,160 --> 00:03:34,760 The shiny little immunity pin. 58 00:03:34,760 --> 00:03:38,200 This little guy can be played during an elimination cook 59 00:03:38,200 --> 00:03:39,680 to save your skin. 60 00:03:41,720 --> 00:03:45,400 But it ain't gonna come easy to win this guy, 61 00:03:45,400 --> 00:03:47,640 because to win it, in round 2, 62 00:03:47,640 --> 00:03:50,440 you're going to need to beat a professional chef. 63 00:03:50,440 --> 00:03:52,920 Oh! Ooh! 64 00:03:54,960 --> 00:03:57,600 I can't believe that not only 65 00:03:57,600 --> 00:04:00,000 do you get immunity from Sunday's elimination, 66 00:04:00,000 --> 00:04:03,600 but there's also the immunity pin up for grabs today. 67 00:04:03,600 --> 00:04:04,800 I want that. 68 00:04:05,800 --> 00:04:09,360 OK, let's turn our attention to the fridge. 69 00:04:11,480 --> 00:04:16,520 The chef that it belongs to is a true Aussie legend. 70 00:04:18,840 --> 00:04:22,040 He's one of the most respected chefs in the world 71 00:04:22,040 --> 00:04:25,480 and has won every award under the sun. 72 00:04:26,520 --> 00:04:29,840 But most of all, he's generous with his knowledge 73 00:04:29,840 --> 00:04:32,400 and he's here to share it with you. 74 00:04:33,400 --> 00:04:35,040 I think you know who I mean. 75 00:04:35,040 --> 00:04:38,040 Please welcome Shannon Bennett. 76 00:04:38,040 --> 00:04:40,680 (CHEERING) 77 00:04:43,280 --> 00:04:44,840 He's not coming out of the fridge. 78 00:04:49,560 --> 00:04:51,120 (CHEERING AND WHISTLING) 79 00:04:54,480 --> 00:04:56,920 Oh, my God! 80 00:05:00,200 --> 00:05:03,600 How bloody exciting. An Australian icon. 81 00:05:03,600 --> 00:05:05,080 I mean, what an honour. 82 00:05:06,200 --> 00:05:08,040 CATH: THE Shannon Bennett. 83 00:05:08,040 --> 00:05:09,960 Pretty surreal, actually. Can't believe it. 84 00:05:09,960 --> 00:05:11,520 How are you? (LAUGHS) Good. 85 00:05:13,200 --> 00:05:15,840 This is just week one. How cool! I know! 86 00:05:15,840 --> 00:05:17,880 You honestly looked like you thought he was going to 87 00:05:17,880 --> 00:05:19,360 climb out of that fridge. 88 00:05:20,720 --> 00:05:23,440 Shannon, welcome back to the MasterChef kitchen. 89 00:05:23,440 --> 00:05:25,200 It feels like you never left. Thanks, Jock. 90 00:05:25,200 --> 00:05:29,000 Yeah, it's great to be here. And...fresh faces. Awesome. 91 00:05:29,000 --> 00:05:31,240 Wow. I'm starstruck. 92 00:05:31,240 --> 00:05:34,200 You've mentored a lot of MasterChef contestants 93 00:05:34,200 --> 00:05:35,880 throughout the years here in the kitchen. 94 00:05:35,880 --> 00:05:37,640 Um, what do you love about that role? 95 00:05:37,640 --> 00:05:39,840 I think it's the apprentice attitude 96 00:05:39,840 --> 00:05:43,520 where you get someone who's raw, full of aspiration, 97 00:05:43,520 --> 00:05:46,600 and then you see that grow all the way then to your own restaurant. 98 00:05:46,600 --> 00:05:48,640 So I'm hoping that all of you 99 00:05:48,640 --> 00:05:50,840 will be part of that success story for this season. 100 00:05:52,040 --> 00:05:54,320 Alright, guys, in round 1, 101 00:05:54,320 --> 00:05:56,840 we want you to cook us a delicious dish 102 00:05:56,840 --> 00:05:59,560 with whatever's in this fridge 103 00:05:59,560 --> 00:06:01,680 plus the pantry staples 104 00:06:01,680 --> 00:06:04,120 in 45 minutes. 105 00:06:04,120 --> 00:06:07,000 Wow, 45 minutes. Oh, that's not long. 106 00:06:08,000 --> 00:06:12,720 The best dish will win immunity from the first elimination 107 00:06:12,720 --> 00:06:17,600 and have the chance to beat the chef in round 2. 108 00:06:17,600 --> 00:06:19,200 Are you ready for this? 109 00:06:19,200 --> 00:06:21,640 Oh, no. No. (LAUGHS) 110 00:06:21,640 --> 00:06:23,520 Alright, that's it. Come on, let's go. 111 00:06:23,520 --> 00:06:25,040 See ya. 112 00:06:25,040 --> 00:06:27,240 Are you ready for this?! CONTESTANTS: Yes! 113 00:06:27,240 --> 00:06:28,760 Good, 'cause your time starts now. 114 00:06:28,760 --> 00:06:32,160 (CHEERING AND APPLAUSE) 115 00:06:33,840 --> 00:06:36,520 CATH: Oh, my God, oh, my God, oh, my God. 116 00:06:36,520 --> 00:06:39,040 So there's a lot of nerves today. 117 00:06:39,040 --> 00:06:40,040 Sorry! 118 00:06:40,040 --> 00:06:43,120 As one of, you know, the oldies, I really want to do a great dish 119 00:06:43,120 --> 00:06:44,600 and show these young ones. 120 00:06:45,760 --> 00:06:48,600 We're all gathering around, we're all trying to have a look. It's chaos. 121 00:06:48,600 --> 00:06:50,160 Eggs. Um... 122 00:06:50,160 --> 00:06:52,520 Looking up, looking down - bit manic, actually, 123 00:06:52,520 --> 00:06:54,000 because there's just so much. 124 00:06:55,200 --> 00:06:56,800 No, no, no. 125 00:06:58,280 --> 00:06:59,280 Don't get the figs. 126 00:06:59,280 --> 00:07:03,680 The first thing I do see are some figs. Few ideas in my mind. 127 00:07:03,680 --> 00:07:06,080 Sorry! Someone else takes the figs. 128 00:07:06,080 --> 00:07:07,080 Oh, no! 129 00:07:07,080 --> 00:07:08,240 Gone. 130 00:07:08,240 --> 00:07:09,560 We need more figs. 131 00:07:09,560 --> 00:07:11,080 Ahh! Oh, my goodness. 132 00:07:11,080 --> 00:07:12,720 I'm starting to panic then. 133 00:07:12,720 --> 00:07:14,720 What am I gonna do? 134 00:07:14,720 --> 00:07:16,680 Uh... Oh! 135 00:07:16,680 --> 00:07:18,320 WOMAN: Go, Mal. 136 00:07:18,320 --> 00:07:20,600 I love fresh figs. 137 00:07:20,600 --> 00:07:22,680 My nonna has a tree in her backyard. 138 00:07:22,680 --> 00:07:26,800 So when I opened that fridge, I just dived in and grab those figs. 139 00:07:26,800 --> 00:07:28,920 And then I see some beautiful dates 140 00:07:28,920 --> 00:07:30,400 and I thought, "You know what? 141 00:07:30,400 --> 00:07:32,560 "Dates are sweet, the figs are sweet. 142 00:07:32,560 --> 00:07:34,360 "I'm gonna make a cake." 143 00:07:35,360 --> 00:07:37,440 It's pretty ambitious in 45 minutes 144 00:07:37,440 --> 00:07:40,800 to, you know, make your batter, get it cooked in the oven, 145 00:07:40,800 --> 00:07:42,760 but I want this so bad. 146 00:07:42,760 --> 00:07:46,360 I want that chance to win an immunity pin. 147 00:07:46,360 --> 00:07:49,400 Parsley. Potato. Ahh! 148 00:07:49,400 --> 00:07:51,160 WOMAN: Go, Antonio. 149 00:07:51,160 --> 00:07:52,840 Come on, Antonio, get in there! 150 00:07:52,840 --> 00:07:55,120 Ooh, some more butter, yeah? 151 00:07:55,120 --> 00:07:57,960 That butter's good. It's good butter. 152 00:07:57,960 --> 00:08:00,360 I really love butter - I think just, you know, 153 00:08:00,360 --> 00:08:02,240 butter just makes everything taste better. 154 00:08:02,240 --> 00:08:05,840 So today I'm going to be using Shannon's really nice French butter. 155 00:08:05,840 --> 00:08:11,280 So I'm cooking a tart with some flavoured maple syrup custard 156 00:08:11,280 --> 00:08:13,600 and fresh berries on top. 157 00:08:13,600 --> 00:08:16,440 It's my grandma's recipe for the pastry 158 00:08:16,440 --> 00:08:19,720 and I think the butter will shine through. 159 00:08:21,200 --> 00:08:23,960 I really want to bring my grandma's recipe to the judges 160 00:08:23,960 --> 00:08:26,880 and, you know, it's a little bit of me in the MasterChef kitchen. 161 00:08:26,880 --> 00:08:29,040 That's it, mate. Yes, well done. 162 00:08:29,040 --> 00:08:30,680 When I do my pastry shells, 163 00:08:30,680 --> 00:08:34,640 I normally would put my tart shell pastry a little bit in the fridge, 164 00:08:34,640 --> 00:08:37,680 but I'm skipping that step today 'cause I don't have a lot of time 165 00:08:37,680 --> 00:08:39,840 and I just really wanna do something real quick. 166 00:08:39,840 --> 00:08:44,160 It's a bit of a risky move, but look, 45 minutes is not a long time 167 00:08:44,160 --> 00:08:45,960 so I'm just gonna put them in the oven. 168 00:08:45,960 --> 00:08:47,600 WOMAN: That looks good, Antonio. 169 00:08:48,880 --> 00:08:50,480 Nup. Coriander. 170 00:08:50,480 --> 00:08:52,640 No. Ahh! 171 00:08:52,640 --> 00:08:55,080 Looks like a chef's fridge. There's a bit of everything in there. 172 00:08:55,080 --> 00:08:56,560 What would you be cooking? 173 00:08:56,560 --> 00:08:58,840 I think reheating those beef cheeks. 174 00:08:58,840 --> 00:09:00,320 I've already smoked them. 175 00:09:00,320 --> 00:09:02,520 And I was thinking, like, a quesadilla. 176 00:09:02,520 --> 00:09:04,640 So good. What about you, Jock? 177 00:09:04,640 --> 00:09:06,240 There's so many flavour bombs in there. 178 00:09:06,240 --> 00:09:08,800 I would go straight to a hot-and-sour broth 179 00:09:08,800 --> 00:09:10,120 with pre-smoked meats. 180 00:09:10,120 --> 00:09:11,840 Nice! Yeah. 181 00:09:11,840 --> 00:09:14,120 I love the idea of the smoky beef cheeks 182 00:09:14,120 --> 00:09:15,600 and I'm thinking pan-fried bao, 183 00:09:15,600 --> 00:09:17,240 bit of pickle action on the side. 184 00:09:17,240 --> 00:09:18,880 Nice. What about you? 185 00:09:18,880 --> 00:09:22,000 The smoked fish is kind of drawing me in there. 186 00:09:22,000 --> 00:09:24,280 So I think I'd go towards that 187 00:09:24,280 --> 00:09:26,280 and do, like, just a really simple salad. 188 00:09:26,280 --> 00:09:28,080 Smart. Sounds healthy. Yeah. 189 00:09:28,080 --> 00:09:30,800 CATH: What's in there? What's in there? 190 00:09:30,800 --> 00:09:33,440 I mean, what an opportunity, to raid the fridge of 191 00:09:33,440 --> 00:09:36,240 one of the best chefs in the country - nay, the world - 192 00:09:36,240 --> 00:09:38,600 but also get a bit of insight into who you are. 193 00:09:38,600 --> 00:09:40,800 Yeah, and the opportunity, let's face it, 194 00:09:40,800 --> 00:09:43,320 is also in round 2, because you want to be there. 195 00:09:43,320 --> 00:09:45,040 Oh, yeah. Yeah. 196 00:09:46,040 --> 00:09:48,440 CATH: Oh, no, I can't do a curry. Oh, my God. 197 00:09:48,440 --> 00:09:50,240 What am I gonna do? 198 00:09:50,240 --> 00:09:52,920 MELISSA: Cath? What's going on in there? 199 00:09:52,920 --> 00:09:55,400 You have 45 minutes, babe. Not anymore. 200 00:09:55,400 --> 00:09:57,280 Yeah, I know. I know. 201 00:09:57,280 --> 00:09:59,480 I can't see what else is here. 202 00:09:59,480 --> 00:10:02,000 I'm just feeling blank about what to do, 203 00:10:02,000 --> 00:10:03,600 where to go, what to pick up. 204 00:10:03,600 --> 00:10:05,520 Shannon Bennett is not the average person, 205 00:10:05,520 --> 00:10:07,440 so this is not the average person's fridge. 206 00:10:07,440 --> 00:10:09,320 Is there any garlic? 207 00:10:09,320 --> 00:10:13,760 I think I need to try and go with something that I know. 208 00:10:13,760 --> 00:10:15,440 Um...OK. 209 00:10:15,440 --> 00:10:17,120 So then I can see there's beef cheek. 210 00:10:17,120 --> 00:10:18,760 That's already cooked. 211 00:10:18,760 --> 00:10:21,320 There's potatoes there and there's some sugo there. 212 00:10:21,320 --> 00:10:25,160 So I'm thinking smoky beef cheek with a sugo on mashed potatoes. 213 00:10:25,160 --> 00:10:28,080 Go, Cath! We love you! Go, Cath! Come on, Cath! 214 00:10:28,080 --> 00:10:29,280 Let's go! 215 00:10:30,520 --> 00:10:33,080 I've already wasted too much time in this cook. 216 00:10:33,080 --> 00:10:34,840 I have to just settle myself. 217 00:10:34,840 --> 00:10:36,920 I've just gotta get something on the plate. 218 00:10:40,240 --> 00:10:44,600 One of you's gonna be immune from Sunday's elimination in 30 minutes. 219 00:10:44,600 --> 00:10:46,320 (CHEERING) Let's go, come on! 220 00:10:46,320 --> 00:10:47,440 Come on, Cath! 221 00:10:48,760 --> 00:10:50,080 Let's go, guys. 222 00:10:53,040 --> 00:10:54,280 WOMAN: Go, Antonio! 223 00:10:55,880 --> 00:10:57,760 MAN: Come on, Mal, you've gotta get moving. 224 00:11:02,760 --> 00:11:04,040 OK. 225 00:11:04,040 --> 00:11:05,560 (TENSE MUSIC) 226 00:11:08,160 --> 00:11:09,880 Jessica! Hi! 227 00:11:09,880 --> 00:11:12,120 Hey, Jessica. Are we starstruck or are we focused? 228 00:11:12,120 --> 00:11:14,920 I'm...bit from column A, bit from column B. 229 00:11:14,920 --> 00:11:16,600 OK, wonderful. What are you cooking? 230 00:11:16,600 --> 00:11:19,800 I'm making fettuccine with a bunch of spring vegetables. 231 00:11:19,800 --> 00:11:23,240 I've taken some onion, some asparagus, zucchini. 232 00:11:23,240 --> 00:11:26,360 It's ambitious, actually. Like, in terms of... 233 00:11:26,360 --> 00:11:28,040 Time? Yeah, time. 234 00:11:28,040 --> 00:11:29,600 Totally. 235 00:11:29,600 --> 00:11:33,120 But you know, I have a five-year-old and a three-year-old, 236 00:11:33,120 --> 00:11:36,360 so I'm used to making pasta in 45 minutes. 237 00:11:36,360 --> 00:11:38,520 I've made the dough. Pasta dough resting. 238 00:11:38,520 --> 00:11:39,520 Yes. 239 00:11:39,520 --> 00:11:42,200 So channelling quick meals at home with the kids. 240 00:11:42,200 --> 00:11:44,920 Yes. So I gotta bring it. 241 00:11:46,360 --> 00:11:48,360 I really need to get onto my dough 242 00:11:48,360 --> 00:11:50,040 so that it has time to dry. 243 00:11:50,040 --> 00:11:52,160 WOMAN: Come on, Jess. 244 00:11:53,640 --> 00:11:56,560 And really, that's crucial for pasta-making. 245 00:11:56,560 --> 00:11:59,360 And being the main element of my dish, 246 00:11:59,360 --> 00:12:01,600 it would really not be good for me 247 00:12:01,600 --> 00:12:03,600 if I didn't make perfect pasta. 248 00:12:03,600 --> 00:12:06,280 Wow! She's a machine with pasta. 249 00:12:06,280 --> 00:12:08,720 Nice work, Jess. Nice work. 250 00:12:08,720 --> 00:12:10,200 Whoo! Beautiful. 251 00:12:11,800 --> 00:12:13,920 MAN: Come on, Cath. Come on. 252 00:12:13,920 --> 00:12:15,560 I've got the potatoes on. 253 00:12:15,560 --> 00:12:18,600 The beef cheeks are in the pan with some of the tomato sugo. 254 00:12:20,160 --> 00:12:22,440 Yeah...don't know about that. 255 00:12:22,440 --> 00:12:25,400 I taste the sauce and it just doesn't marry. 256 00:12:25,400 --> 00:12:26,800 It's really smoky. 257 00:12:26,800 --> 00:12:29,280 Ahh! What else is here? 258 00:12:29,280 --> 00:12:31,600 I can see things that I didn't even notice before. 259 00:12:31,600 --> 00:12:33,720 Come on, Cath! Sauce! 260 00:12:33,720 --> 00:12:37,040 I'm not doing that. I'm not happy, I'm not happy. 261 00:12:37,040 --> 00:12:38,360 OK. Alright. 262 00:12:38,360 --> 00:12:39,760 Oh. 263 00:12:39,760 --> 00:12:42,560 White bloody miso. I'm gonna change. 264 00:12:42,560 --> 00:12:46,520 And I think, "Right, OK, crazy as it seems, 265 00:12:46,520 --> 00:12:48,400 "I have to change it." 266 00:12:48,400 --> 00:12:50,560 MAN: Let's go, Cath. No, I'm not happy with that. 267 00:12:50,560 --> 00:12:52,200 Go, Cath! 268 00:12:52,200 --> 00:12:53,760 Come on, Cath. You can do this. 269 00:12:53,760 --> 00:12:56,040 So I'm actually gonna just pivot. 270 00:12:56,040 --> 00:12:59,240 I didn't realise. I just saw the white miso in there. 271 00:12:59,240 --> 00:13:03,080 I'm just going to do roasted mushrooms with a white miso butter. 272 00:13:03,080 --> 00:13:05,080 Come on, Cath. 20 minutes, Cath. 273 00:13:05,080 --> 00:13:06,600 And I'm just now... 274 00:13:06,600 --> 00:13:09,520 ..um, yeah, really stressed. 275 00:13:09,520 --> 00:13:11,920 I don't know whether I'm gonna get it finished in the time. 276 00:13:13,000 --> 00:13:15,080 Oh, no, the bag's on fire. You're on fire, Cath. 277 00:13:15,080 --> 00:13:17,600 What's that? Bag's on fire. 278 00:13:17,600 --> 00:13:20,440 You're on fire. 279 00:13:20,440 --> 00:13:21,840 The bag! Oh. 280 00:13:21,840 --> 00:13:24,320 Put it in the sink. Sink, sink, sink! 281 00:13:25,320 --> 00:13:26,440 Oh! 282 00:13:26,440 --> 00:13:27,840 Oh, no. Oh, my gosh! 283 00:13:29,200 --> 00:13:31,360 Oh, my God. Honestly. 284 00:13:42,200 --> 00:13:44,080 WOMAN: Come on, Cath. 285 00:13:44,080 --> 00:13:47,000 Yeah, I am in an absolute mess. I'm in a panic. 286 00:13:47,000 --> 00:13:48,520 The bag's on fire. 287 00:13:48,520 --> 00:13:50,080 I've put it in the potatoes. 288 00:13:50,080 --> 00:13:52,920 That's it - no chance of using those potatoes now. 289 00:13:52,920 --> 00:13:55,440 I'm feeling really, really frazzled. 290 00:13:55,440 --> 00:13:57,440 Come on, Cath. You can do this, Cath. Come on. 291 00:13:57,440 --> 00:14:00,440 But I am not gonna give up. I'm just gonna keep going. 292 00:14:00,440 --> 00:14:03,760 It's OK. This is gonna be really yummy. 293 00:14:03,760 --> 00:14:07,000 You've raided the fridge and now we wanna see your dish in 20 minutes. 294 00:14:07,000 --> 00:14:08,640 Let's go! 20 minutes! 295 00:14:11,160 --> 00:14:13,200 Let's go, come on! Keep working. 296 00:14:13,200 --> 00:14:14,920 Let's go, Cath. Come on. 297 00:14:16,000 --> 00:14:17,480 Go, Antonio! 298 00:14:17,480 --> 00:14:19,480 (TENSE MUSIC) 299 00:14:21,640 --> 00:14:22,920 Come on! 300 00:14:22,920 --> 00:14:26,600 So now I've got my fig-and-date cake in the oven. 301 00:14:26,600 --> 00:14:28,440 Go, Malissa! You've got this! You've got it. 302 00:14:28,440 --> 00:14:31,120 It's cooking and I don't know if it's gonna be ready. 303 00:14:31,120 --> 00:14:34,320 So, yeah, fingers crossed. 304 00:14:36,200 --> 00:14:37,560 OK... 305 00:14:37,560 --> 00:14:40,520 But I can't just serve a little cake and that's it. 306 00:14:40,520 --> 00:14:42,320 I need other elements. 307 00:14:42,320 --> 00:14:45,200 I'm gonna try making a ginger caramel. 308 00:14:45,200 --> 00:14:46,320 MAN: That's it. Nice. 309 00:14:47,960 --> 00:14:50,000 I'm gonna whip up some cream as well 310 00:14:50,000 --> 00:14:51,880 just to cut through the sweetness a little bit. 311 00:14:51,880 --> 00:14:53,360 WOMAN: Yeah, good, Mal. 312 00:14:53,360 --> 00:14:55,800 I really wanna, you know, take it to that next level 313 00:14:55,800 --> 00:14:57,280 and make it amazing for the judges 314 00:14:57,280 --> 00:14:58,760 so they'll love it 315 00:14:58,760 --> 00:15:02,120 and give me that chance to go head-to-head with the chef 316 00:15:02,120 --> 00:15:03,600 to win an immunity pin. 317 00:15:03,600 --> 00:15:06,080 Whew! Come on. 318 00:15:09,120 --> 00:15:10,400 Antonio! 319 00:15:10,400 --> 00:15:12,280 Hello, guys. Hi! 320 00:15:12,280 --> 00:15:13,880 Obviously we're going sweet today. 321 00:15:13,880 --> 00:15:15,680 I see some tart shells already in the oven. 322 00:15:15,680 --> 00:15:17,160 Yes. What's the dish? 323 00:15:17,160 --> 00:15:20,200 So I'm doing my grandma's recipe for the pastry 324 00:15:20,200 --> 00:15:23,600 and I'm making a maple syrup custard tart with fresh strawberries. 325 00:15:23,600 --> 00:15:24,600 Nice. 326 00:15:24,600 --> 00:15:28,280 I like that you're being influenced by the produce at hand today 327 00:15:28,280 --> 00:15:30,680 but you're also sort of cooking from what you know as well. 328 00:15:30,680 --> 00:15:31,680 Exactly. 329 00:15:31,680 --> 00:15:35,200 Any quick questions for Shannon while he's here to impart knowledge? 330 00:15:35,200 --> 00:15:37,200 How do I win this? (LAUGHS) 331 00:15:37,200 --> 00:15:39,320 Well, you just hope that the maple syrup works. 332 00:15:39,320 --> 00:15:41,120 Oh, don't say that! 333 00:15:41,120 --> 00:15:43,600 Antonio, good luck. Keep it smooth. 334 00:15:43,600 --> 00:15:45,120 Thank you. Keep smiling. 335 00:15:45,120 --> 00:15:46,720 MAN: That's it, Antonio. Keep going, mate. 336 00:15:46,720 --> 00:15:48,200 That's some good whisking. 337 00:15:48,200 --> 00:15:50,840 I'm really hoping that the sweetness and the complexity 338 00:15:50,840 --> 00:15:52,920 from the maple syrup work well in this case. 339 00:15:56,400 --> 00:15:58,600 I've made my pasta. I'm just leaving it to dry. 340 00:15:58,600 --> 00:16:01,560 It's gonna be real touch-and-go for me. 341 00:16:01,560 --> 00:16:04,000 But, you know, this is the way I cook at home. 342 00:16:04,000 --> 00:16:07,360 My kids go from being not hungry to hangry 343 00:16:07,360 --> 00:16:09,080 within a matter of 30 seconds. 344 00:16:09,080 --> 00:16:12,600 So I'm used to making dishes quickly 345 00:16:12,600 --> 00:16:15,080 but I'm not used to making dishes quickly for Shannon Bennett. 346 00:16:15,080 --> 00:16:16,080 MAN: Yeah! 347 00:16:17,560 --> 00:16:19,040 MAN: It's smelling good, Jess. 348 00:16:19,040 --> 00:16:23,200 For my sauce, I've fried the asparagus and the zucchini 349 00:16:23,200 --> 00:16:25,200 with garlic and chilli 350 00:16:25,200 --> 00:16:28,520 and I'm actually really happy with the flavours. 351 00:16:28,520 --> 00:16:30,480 Let's put the pasta in. 352 00:16:30,480 --> 00:16:32,000 WOMAN: Go, Antonio! 353 00:16:36,000 --> 00:16:37,520 MAN: How they looking? 354 00:16:37,520 --> 00:16:39,240 Yeah, I've done better. (LAUGHS) 355 00:16:40,720 --> 00:16:43,240 After taking my tart shells out of the oven, 356 00:16:43,240 --> 00:16:45,400 I can see they're a bit blonde on the top 357 00:16:45,400 --> 00:16:46,880 but then cooked on the edge 358 00:16:46,880 --> 00:16:48,360 and there's a little bit of shrinkage. 359 00:16:48,360 --> 00:16:51,080 And I think maybe skipping that step 360 00:16:51,080 --> 00:16:52,600 of actually not cooling the dough 361 00:16:52,600 --> 00:16:54,560 wasn't probably the best idea. 362 00:16:54,560 --> 00:16:57,880 I've brought you the ingredients. You bring me the dish. 363 00:16:57,880 --> 00:16:59,480 Five minutes to go. 364 00:16:59,480 --> 00:17:01,760 (CONTESTANTS CHEER AND SHOUT ENCOURAGEMENT) 365 00:17:05,680 --> 00:17:07,320 MAN: Go, Antonio! Come on, mate. 366 00:17:09,080 --> 00:17:10,560 MAN: Let's go, Cath! 367 00:17:16,800 --> 00:17:18,480 (SIGHS) 368 00:17:18,480 --> 00:17:20,840 I'm not patient enough for this. 369 00:17:20,840 --> 00:17:23,960 I'm just standing back at the moment, waiting for my caramel 370 00:17:23,960 --> 00:17:27,120 and I know my cake needs another, you know, four minutes 371 00:17:27,120 --> 00:17:29,520 to get beautiful and golden on the top. 372 00:17:29,520 --> 00:17:31,240 (SIGHS) OK. 373 00:17:31,240 --> 00:17:34,520 So I'm kind of just, like, what do I do? 374 00:17:34,520 --> 00:17:36,000 How do I speed this up? 375 00:17:36,000 --> 00:17:39,720 The clock is ticking. I don't have time. This is really stressful. 376 00:17:39,720 --> 00:17:41,840 Keep an eye. Keep an eye. Just watch that. 377 00:17:41,840 --> 00:17:43,800 It's gonna turn. You don't wanna burn it. 378 00:17:43,800 --> 00:17:46,920 There's lots of dates and figs throughout my cake, 379 00:17:46,920 --> 00:17:51,000 so I really want my caramel to have that little bit of bitterness 380 00:17:51,000 --> 00:17:53,760 to kind of break through all of those other flavours. 381 00:17:53,760 --> 00:17:55,720 MAN: There we go. 382 00:17:56,720 --> 00:17:59,600 You have two minutes to go! 383 00:17:59,600 --> 00:18:01,720 MAN: Let's go, guys. You got this. 384 00:18:03,160 --> 00:18:04,400 Let's go, Antonio. 385 00:18:05,720 --> 00:18:07,360 Oh, come on! 386 00:18:10,520 --> 00:18:12,240 Smashing it, Jess. 387 00:18:13,800 --> 00:18:14,800 Tasting good? 388 00:18:14,800 --> 00:18:16,480 Yeah. 389 00:18:16,480 --> 00:18:18,800 I'm feeling pretty good about this. 390 00:18:18,800 --> 00:18:21,240 The fettuccine dried out enough, 391 00:18:21,240 --> 00:18:22,720 so my pasta has 392 00:18:22,720 --> 00:18:24,840 that nice al-dente bite. 393 00:18:24,840 --> 00:18:27,720 I'm really confident with the flavours of my sauce. 394 00:18:27,720 --> 00:18:29,560 Jess! Try and look fresh. 395 00:18:29,560 --> 00:18:31,160 Beautiful. 396 00:18:31,160 --> 00:18:34,520 I think I'm in with a shot for immunity today. 397 00:18:34,520 --> 00:18:36,160 Perfect. 398 00:18:36,160 --> 00:18:38,040 MAN: Let's go, Cath. Come on, let's go. 399 00:18:38,040 --> 00:18:40,040 Oh, no. That's just not good. 400 00:18:40,040 --> 00:18:43,240 I've got this sauce here, but it's really smoky 401 00:18:43,240 --> 00:18:46,200 and I'm worried that it's gonna be overpowering. 402 00:18:46,200 --> 00:18:47,680 What am I gonna do with it? 403 00:18:47,680 --> 00:18:52,880 What am I gonna do to balance the sauce to go with my mushrooms? 404 00:18:52,880 --> 00:18:54,920 Oh, she's coming back for more! 405 00:18:54,920 --> 00:18:56,800 I need something sweet. 406 00:18:56,800 --> 00:18:59,000 I'm looking for anything that's sweet to go into the sauce. 407 00:18:59,000 --> 00:19:00,000 Anything. 408 00:19:00,000 --> 00:19:01,560 MAN: Come on, Cath. let's go. 409 00:19:01,560 --> 00:19:03,640 Yeah, I've got it. Yep. 410 00:19:03,640 --> 00:19:06,800 And the thing I see is jam. 411 00:19:06,800 --> 00:19:08,480 MAN: What's Cath making? 412 00:19:10,280 --> 00:19:11,280 Cath, what's that? 413 00:19:11,280 --> 00:19:14,320 Jam. Oh, whoa. Hello! 414 00:19:19,240 --> 00:19:22,080 Guaranteed immunity in 60 seconds! 415 00:19:22,080 --> 00:19:25,280 Come on! Let's go, Malissa! 416 00:19:25,280 --> 00:19:29,040 I've got one minute to go and I take my cake out of the oven. 417 00:19:31,800 --> 00:19:33,320 Looks beautiful. 418 00:19:33,320 --> 00:19:35,040 It's looking really beautiful and golden 419 00:19:35,040 --> 00:19:38,120 but the real test is when I cut into the cake. 420 00:19:42,200 --> 00:19:43,920 MAN: Cooked? It's cooked. 421 00:19:43,920 --> 00:19:45,320 Yeah! Beautiful. 422 00:19:46,400 --> 00:19:47,800 Now I need to plate this up. 423 00:19:47,800 --> 00:19:49,480 Let's go. Come on. Quick, quick. 424 00:19:51,080 --> 00:19:53,160 (SHOUTS) Yeah, gantry! 10! 425 00:19:53,160 --> 00:19:56,640 ALL: 9, 8, 7, 426 00:19:56,640 --> 00:20:00,560 6, 5, 4, 427 00:20:00,560 --> 00:20:04,120 3, 2, 1. 428 00:20:04,120 --> 00:20:06,480 (CHEERING) JOCK: That's it. 429 00:20:11,240 --> 00:20:12,400 MAN: Good job, team. 430 00:20:12,400 --> 00:20:13,440 Give me a hug. 431 00:20:15,760 --> 00:20:17,160 MAN: Well done, Cath. 432 00:20:18,680 --> 00:20:20,560 I'm glad I got something on the plate, 433 00:20:20,560 --> 00:20:22,880 but I'm pretty disappointed. 434 00:20:22,880 --> 00:20:25,480 I've tasted the different elements separately 435 00:20:25,480 --> 00:20:27,200 but I haven't tasted it all together. 436 00:20:27,200 --> 00:20:31,240 So, yeah, I'm a bit worried that it's a bit of a train wreck. 437 00:20:42,240 --> 00:20:45,920 The first dish we'd like to taste belongs to Jessica. 438 00:20:45,920 --> 00:20:47,920 (CONTESTANTS APPLAUD) 439 00:20:47,920 --> 00:20:50,000 Go, Jess. Go, Jessie! 440 00:20:58,840 --> 00:21:00,960 Jessica, what have you made us? 441 00:21:00,960 --> 00:21:03,360 I've named this dish after my daughter, 442 00:21:03,360 --> 00:21:07,480 so it's called Maya's springtime vegetable fettuccine. 443 00:21:07,480 --> 00:21:09,240 Cool. I like it. 444 00:21:26,960 --> 00:21:29,600 Jessica, can't fault you on the pasta work. It's great. 445 00:21:29,600 --> 00:21:32,040 Really, really good. I expect that from you. 446 00:21:32,040 --> 00:21:34,320 The sauce is very tasty. 447 00:21:34,320 --> 00:21:36,280 There's good foundations here. 448 00:21:36,280 --> 00:21:38,080 I think you did a really good job. 449 00:21:38,080 --> 00:21:41,120 The pasta is amazing. It has that lovely density to it. 450 00:21:41,120 --> 00:21:43,600 Well done. Yeah, great pasta-making. 451 00:21:43,600 --> 00:21:46,160 The pasta's fantastic, the cooking of the pasta's very good. 452 00:21:46,160 --> 00:21:47,720 And it's really tasty. 453 00:21:47,720 --> 00:21:49,440 I thought was a good dish. Thank you. 454 00:21:49,440 --> 00:21:51,600 Well done, Jess. Thank you very much. 455 00:21:51,600 --> 00:21:53,160 WOMAN: Good job, Jess! 456 00:21:53,160 --> 00:21:54,640 Whoo! 457 00:21:54,640 --> 00:21:56,920 (LAUGHS) Good job! 458 00:21:58,040 --> 00:21:59,640 Next up, Cath. 459 00:21:59,640 --> 00:22:01,680 WOMAN: Yay, Cath! 460 00:22:03,360 --> 00:22:06,440 I'm feeling disappointed and a bit embarrassed 461 00:22:06,440 --> 00:22:08,200 to serve something that I'm not happy with. 462 00:22:12,640 --> 00:22:14,960 Cath, what a journey. Oh, man. 463 00:22:14,960 --> 00:22:18,720 That was...yeah, a very long journey today. 464 00:22:18,720 --> 00:22:21,160 What have we got here now? We have a mess. 465 00:22:21,160 --> 00:22:22,680 OK. 466 00:22:22,680 --> 00:22:26,320 We have miso-roasted mushrooms with some greens. 467 00:22:26,320 --> 00:22:29,440 I'm actually really embarrassed. It is... It's dreadful. 468 00:22:31,360 --> 00:22:34,920 I've presented a dish - a really crappy dish - to Shannon Bennett. 469 00:22:34,920 --> 00:22:37,400 I'll never forget it. (LAUGHS) 470 00:22:37,400 --> 00:22:39,800 So there you go. And I'm just gonna accept that. 471 00:22:41,160 --> 00:22:42,640 What's in that sauce? 472 00:22:42,640 --> 00:22:45,760 If you can believe it...jam. 473 00:22:45,760 --> 00:22:46,920 I can believe it. 474 00:22:47,920 --> 00:22:49,320 Jam? 475 00:22:51,640 --> 00:22:52,640 Jam. 476 00:22:54,320 --> 00:22:55,760 I know. I know. 477 00:22:55,760 --> 00:22:57,800 Well, and...why? 478 00:22:57,800 --> 00:22:59,680 Because it was really smoky 479 00:22:59,680 --> 00:23:02,160 and I thought it needed some sweetness. 480 00:23:03,760 --> 00:23:05,720 Yeah, please, just give it to me. 481 00:23:05,720 --> 00:23:06,880 (LAUGHS) 482 00:23:06,880 --> 00:23:08,840 I'll give it to you, Cath. 483 00:23:10,440 --> 00:23:14,160 I'll be honest with you - the only fault with this dish is the jam. 484 00:23:14,160 --> 00:23:15,600 Oh! Wow. 485 00:23:15,600 --> 00:23:17,640 Like, even if you'd put honey in there 486 00:23:17,640 --> 00:23:19,240 it would have been a real good idea. 487 00:23:19,240 --> 00:23:20,240 Yeah. 488 00:23:23,200 --> 00:23:26,440 No, Cath, I thought the mushrooms were actually cooked really nicely. 489 00:23:26,440 --> 00:23:27,760 Thank you. 490 00:23:27,760 --> 00:23:30,560 Good attitude in the fact that at least you kept trying. 491 00:23:30,560 --> 00:23:32,680 Mmm. Thanks. Thanks, Shannon. 492 00:23:32,680 --> 00:23:34,680 Cath, you made some good decisions here. 493 00:23:34,680 --> 00:23:36,880 The mushrooms - not only are they cooked perfectly, 494 00:23:36,880 --> 00:23:38,520 they're seasoned so well. 495 00:23:38,520 --> 00:23:41,440 You just need to take a step back, because honestly, 496 00:23:41,440 --> 00:23:42,960 this could have been spectacular. 497 00:23:42,960 --> 00:23:45,520 Thanks, Cath. Thanks. Thanks, guys. Thank you. 498 00:23:46,600 --> 00:23:47,600 Not so bad! 499 00:23:47,600 --> 00:23:49,960 It was a mess today, but I learnt a lot 500 00:23:49,960 --> 00:23:52,280 and hey, I've cooked for Shannon Bennett. 501 00:23:53,880 --> 00:23:56,400 The next dish we'd like to taste belongs to Antonio. 502 00:23:56,400 --> 00:23:58,640 (CHEERING) 503 00:24:05,000 --> 00:24:06,880 What have you made us? 504 00:24:06,880 --> 00:24:09,680 It is my grandmother's tart 505 00:24:09,680 --> 00:24:12,720 with maple syrup flavoured custard and strawberries. 506 00:24:32,760 --> 00:24:34,160 Antonio. Yep. 507 00:24:34,160 --> 00:24:36,720 The custard is a really lovely texture. 508 00:24:36,720 --> 00:24:40,720 It sort of has this kind of bouncy density to it, which is interesting. 509 00:24:40,720 --> 00:24:43,960 I do appreciate the strawberries balancing out the sweetness. 510 00:24:43,960 --> 00:24:46,200 The flavour of the pastry is quite nice, 511 00:24:46,200 --> 00:24:48,600 but I'm finding the texture a little problematic. 512 00:24:48,600 --> 00:24:50,680 For me, it's not as fun to eat. 513 00:24:50,680 --> 00:24:53,640 The biscuit itself - I think you rushed it, that's all. 514 00:24:53,640 --> 00:24:56,680 You've got all the bones there of a good dish. 515 00:24:56,680 --> 00:25:00,760 I just think that you need to just learn from these experiences 516 00:25:00,760 --> 00:25:02,360 and you're just gonna get better and better. 517 00:25:02,360 --> 00:25:03,400 Thank you. 518 00:25:03,400 --> 00:25:04,960 JOCK: Custard's very nice. 519 00:25:04,960 --> 00:25:07,640 You've got just the right amount of maple. 520 00:25:07,640 --> 00:25:09,640 You know, construction-wise, great work. 521 00:25:09,640 --> 00:25:12,160 Thank you. MAN: Good job, Antonio! 522 00:25:12,160 --> 00:25:14,760 (CONTESTANTS APPLAUD) 523 00:25:18,720 --> 00:25:21,920 Next up to the tasting table, Malissa. 524 00:25:21,920 --> 00:25:24,120 (CHEERING) 525 00:25:24,120 --> 00:25:25,800 Come on! 526 00:25:28,200 --> 00:25:30,000 Hello! 527 00:25:32,520 --> 00:25:34,840 Malissa, what have you got? 528 00:25:34,840 --> 00:25:39,400 A fig-and-date cake with a ginger caramel. 529 00:25:41,160 --> 00:25:43,240 You ran up to Shannon's fridge. Yep. 530 00:25:43,240 --> 00:25:45,040 And you zoned in on those figs, didn't you? 531 00:25:45,040 --> 00:25:46,640 Yeah, I love figs, so as soon as 532 00:25:46,640 --> 00:25:48,680 I saw the figs, I was like, "Yes!" 533 00:25:48,680 --> 00:25:50,440 And the ginger was there, so I thought, 534 00:25:50,440 --> 00:25:51,960 "OK, I can kind of incorporate that." 535 00:25:51,960 --> 00:25:54,640 And then I saw the dates as well and I love dates. 536 00:26:00,360 --> 00:26:02,120 Malissa. Yes. 537 00:26:02,120 --> 00:26:03,720 I...I love it. 538 00:26:03,720 --> 00:26:05,720 Oh! Do you? (LAUGHS) 539 00:26:05,720 --> 00:26:10,720 To make a really tasty cake with a great texture in 45 minutes, 540 00:26:10,720 --> 00:26:12,200 that's pretty good going. 541 00:26:12,200 --> 00:26:14,600 How many of you lot can do that? Pretty good, right? 542 00:26:14,600 --> 00:26:16,760 Go, Malissa! (LAUGHS) 543 00:26:16,760 --> 00:26:18,440 Really like the caramel. 544 00:26:18,440 --> 00:26:20,680 It's just on that bitter side, 545 00:26:20,680 --> 00:26:23,000 which gives the dish balance, all the things that I love. 546 00:26:23,000 --> 00:26:24,320 Thank you. 547 00:26:24,320 --> 00:26:27,400 I like the contrast with the cream. 548 00:26:27,400 --> 00:26:29,000 Yeah. And the caramel. 549 00:26:29,000 --> 00:26:30,120 Thank you. 550 00:26:30,120 --> 00:26:32,400 Yeah. Like, great flavour combinations. 551 00:26:32,400 --> 00:26:34,800 Great that you can identify that really quickly 552 00:26:34,800 --> 00:26:37,720 and produce something that you know is going to work. 553 00:26:37,720 --> 00:26:39,520 That will set you up well in the future. 554 00:26:39,520 --> 00:26:41,720 Nice work. Thank you, guys! 555 00:26:41,720 --> 00:26:43,800 Oh, my God! Mwah! (LAUGHS) 556 00:26:53,680 --> 00:26:56,640 One of you is about to win not only immunity 557 00:26:56,640 --> 00:27:00,120 but the winner will take on a chef in round 2 558 00:27:00,120 --> 00:27:02,800 to win an immunity pin. 559 00:27:04,480 --> 00:27:07,560 (CONTESTANTS CHEER AND APPLAUD) 560 00:27:07,560 --> 00:27:09,400 Come on, guys! 561 00:27:11,480 --> 00:27:13,040 And that cook is... 562 00:27:14,360 --> 00:27:15,640 ..Malissa. 563 00:27:15,640 --> 00:27:17,560 (CONTESTANTS CHEER AND APPLAUD) 564 00:27:20,840 --> 00:27:22,480 Aside from seeing Jamie Oliver, 565 00:27:22,480 --> 00:27:25,400 this moment is, like, the best moment ever. 566 00:27:25,400 --> 00:27:27,000 Oh, gosh! 567 00:27:27,000 --> 00:27:28,520 I'm here for another week. 568 00:27:28,520 --> 00:27:31,760 What a relief, what a weight off my shoulder. I'm so happy. 569 00:27:36,160 --> 00:27:40,840 Malissa, the only thing that stands between you and that immunity pin 570 00:27:40,840 --> 00:27:44,280 is whoever walks through those doors. 571 00:27:44,280 --> 00:27:47,920 But make no mistake, he's an absolute beast. 572 00:27:49,400 --> 00:27:53,280 At the tender age of 24, he became head chef at Vue de monde... 573 00:27:55,200 --> 00:27:59,400 ..and has just secured three hats for that very same restaurant. 574 00:27:59,400 --> 00:28:00,520 Oh, gosh! 575 00:28:00,520 --> 00:28:04,000 I'm just thinking, "What have I got myself into?" (LAUGHS) 576 00:28:04,000 --> 00:28:05,480 Please welcome... 577 00:28:05,480 --> 00:28:07,440 I am freaking out. 578 00:28:20,320 --> 00:28:21,560 Malissa, 579 00:28:21,560 --> 00:28:25,000 the only thing that stands between you and that immunity pin 580 00:28:25,000 --> 00:28:28,440 is whoever walks through those doors. 581 00:28:28,440 --> 00:28:32,080 But make no mistake, he's an absolute beast. 582 00:28:33,160 --> 00:28:35,720 Don't let his baby face fool you. 583 00:28:35,720 --> 00:28:37,480 He is a true veteran 584 00:28:37,480 --> 00:28:40,560 and Shannon knows exactly what he's capable of. 585 00:28:42,040 --> 00:28:43,400 At the tender age of 24, 586 00:28:43,400 --> 00:28:45,600 he became head chef at Vue de monde... 587 00:28:45,600 --> 00:28:46,680 (SPEAKS INDISTINCTLY) 588 00:28:46,680 --> 00:28:51,080 ..and has just secured three hats for that very same restaurant. 589 00:28:51,080 --> 00:28:54,680 Oh, gosh! Please welcome Hugh Allen! 590 00:28:54,680 --> 00:28:57,360 (ALL CHEER AND APPLAUD) 591 00:29:01,240 --> 00:29:05,680 A three-hatted chef is out of this world. 592 00:29:05,680 --> 00:29:08,800 What have I got in my back pocket that I can pull out 593 00:29:08,800 --> 00:29:11,560 that's gonna, you know, level up to this guy? 594 00:29:11,560 --> 00:29:13,480 Hi! How are you? 595 00:29:16,680 --> 00:29:19,080 Hugh, mate, welcome back to the MasterChef kitchen. 596 00:29:19,080 --> 00:29:20,120 Thanks for having me back. 597 00:29:20,120 --> 00:29:23,120 First of all, the biggest congratulations. 598 00:29:23,120 --> 00:29:26,000 Three hats. No easy feat. How do you feel? 599 00:29:26,000 --> 00:29:28,640 Still recovering, but, no, I feel excellent, to be honest. 600 00:29:28,640 --> 00:29:31,000 Like, it's sort of one of the top accolades, 601 00:29:31,000 --> 00:29:32,440 so we definitely... 602 00:29:32,440 --> 00:29:34,040 We feel, you know, great to get it. 603 00:29:34,040 --> 00:29:36,880 Alright, here's how this is going to work. 604 00:29:36,880 --> 00:29:40,920 Malissa, you'll choose between two pantries. 605 00:29:42,440 --> 00:29:45,960 Whichever one you don't choose, Hugh, that's the one you're given. 606 00:29:45,960 --> 00:29:48,800 Malissa, you have 75 minutes 607 00:29:48,800 --> 00:29:50,880 but, Hugh, you'll have 60. 608 00:29:52,080 --> 00:29:56,960 Jock, Mel and myself will be tasting and scoring the dishes blind. 609 00:29:58,240 --> 00:30:01,360 The dish that scores the highest will win. 610 00:30:01,360 --> 00:30:03,120 Malissa, if you beat the chef, 611 00:30:03,120 --> 00:30:04,840 you'll get one of these. 612 00:30:04,840 --> 00:30:06,440 (CLAPS) 613 00:30:06,440 --> 00:30:08,720 Yay! (LAUGHS) 614 00:30:10,320 --> 00:30:13,160 So, Malissa, time to pick your pantry, 615 00:30:13,160 --> 00:30:15,080 which means, Hugh, you're going. 616 00:30:15,080 --> 00:30:16,920 Head to the locker room, mate. 617 00:30:16,920 --> 00:30:18,840 (ALL CHEER AND APPLAUD) 618 00:30:25,600 --> 00:30:28,320 JOCK: Alright, Malissa, 619 00:30:28,320 --> 00:30:30,400 today for your pantry, 620 00:30:30,400 --> 00:30:32,240 you'll have a choice of either 621 00:30:33,480 --> 00:30:34,600 ..pleasant... 622 00:30:34,600 --> 00:30:35,880 Ooh! 623 00:30:38,120 --> 00:30:41,320 ..or potent. 624 00:30:42,560 --> 00:30:45,520 Ooh! 625 00:30:48,800 --> 00:30:52,240 You've got a very interesting decision to make, 626 00:30:52,240 --> 00:30:56,760 but, for now, we're going to leave you in Shannon's very capable hands. 627 00:30:56,760 --> 00:30:57,920 Good luck. Thanks, mate. 628 00:30:57,920 --> 00:30:59,240 Good luck. ANDY: Good luck. 629 00:30:59,240 --> 00:31:00,800 'Bye! Thank you! 630 00:31:00,800 --> 00:31:03,440 Come on forward, Malissa, and take a look. 631 00:31:03,440 --> 00:31:07,360 When I see the two pantries, the pleasant and the potent, 632 00:31:07,360 --> 00:31:10,680 I'm thinking, "OK, the pleasant. 633 00:31:10,680 --> 00:31:12,280 "I know those ingredients, 634 00:31:12,280 --> 00:31:14,160 "I've worked with those before." 635 00:31:14,160 --> 00:31:16,040 Anything stick out here that you... 636 00:31:16,040 --> 00:31:18,160 Well, I love mangoes. Yeah, yeah. 637 00:31:18,160 --> 00:31:20,640 I'm thinking I could do a curry. 638 00:31:20,640 --> 00:31:24,600 I could do a mango dessert. 639 00:31:24,600 --> 00:31:28,160 I can see some really nice herbs like thyme and mint, 640 00:31:28,160 --> 00:31:30,920 tomatoes, lots of citrus 641 00:31:30,920 --> 00:31:32,400 and fresh raspberries. 642 00:31:32,400 --> 00:31:35,520 It's all about strategy as well as coming up with a great dish. 643 00:31:36,880 --> 00:31:38,920 I look at the potent and I'm like, 644 00:31:38,920 --> 00:31:41,840 "Hugh has probably worked with all of those ingredients," 645 00:31:41,840 --> 00:31:44,760 and he probably wants that pantry a lot, 646 00:31:44,760 --> 00:31:49,160 but then there's a lot of ingredients that I never even tried. 647 00:31:49,160 --> 00:31:50,720 Osietra caviar, 648 00:31:50,720 --> 00:31:53,440 different pickled vegetables, 649 00:31:53,440 --> 00:31:54,880 some cured meats, 650 00:31:54,880 --> 00:31:56,440 anchovies - always great for flavour - 651 00:31:56,440 --> 00:31:57,440 dried mushroom. 652 00:31:57,440 --> 00:31:58,680 Oh! 653 00:31:58,680 --> 00:32:00,320 I don't know what to do, 654 00:32:00,320 --> 00:32:02,400 but then I realised Shannon's going to be there, 655 00:32:02,400 --> 00:32:03,840 he's gonna guide me. 656 00:32:03,840 --> 00:32:07,080 Why not try to challenge myself, 657 00:32:07,080 --> 00:32:10,840 which is essentially what I am here to do in this competition. 658 00:32:10,840 --> 00:32:13,160 Which one are you going to choose? 659 00:32:13,160 --> 00:32:16,760 I'm going to go with potent. OK. 660 00:32:16,760 --> 00:32:19,400 75 minutes starts now. 661 00:32:19,400 --> 00:32:22,560 Go. Come on. (CONTESTANTS CHEER) 662 00:32:22,560 --> 00:32:24,360 Time will go quick. 663 00:32:24,360 --> 00:32:27,160 There's an immunity pin at stake here, 664 00:32:27,160 --> 00:32:31,680 so, instantly, I think pasta because that's what I know 665 00:32:31,680 --> 00:32:33,840 and I build from there. 666 00:32:33,840 --> 00:32:36,080 I'm gonna take these. They look good. 667 00:32:36,080 --> 00:32:38,360 So, I've got some beautiful prawns, 668 00:32:38,360 --> 00:32:40,720 I've got some beautiful mushrooms 669 00:32:40,720 --> 00:32:44,360 and some other flavours that I've never used before, 670 00:32:44,360 --> 00:32:46,440 and I'm just going to go for it. 671 00:32:46,440 --> 00:32:50,000 (CONTESTANTS CHEER AND APPLAUD) 672 00:32:50,000 --> 00:32:53,480 Today, I'm going to make a prawn and mushroom linguine 673 00:32:53,480 --> 00:32:56,040 with beautiful kelp and seaweed flavours. 674 00:32:56,040 --> 00:32:57,120 Is that caviar? Yes. 675 00:32:57,120 --> 00:32:59,160 Fancy! 676 00:32:59,160 --> 00:33:02,160 First up, I need to make my pasta. 677 00:33:02,160 --> 00:33:05,000 Go, Malissa. Come on. 678 00:33:05,000 --> 00:33:07,240 I need to allow that to rest 679 00:33:07,240 --> 00:33:10,280 so I can then roll it out and dry my pasta. 680 00:33:10,280 --> 00:33:13,120 MAN: You got this. Let's go, Malissa. 681 00:33:13,120 --> 00:33:15,400 Alright. Now for my stock, 682 00:33:16,640 --> 00:33:18,040 Have you used bonito before? No. 683 00:33:18,040 --> 00:33:19,840 Do you know how much you're going to add? 684 00:33:19,840 --> 00:33:21,160 Probably a good handful. 685 00:33:21,160 --> 00:33:24,560 I've never use bonito. This is all new to me. 686 00:33:24,560 --> 00:33:28,040 Try and gel the flavours together. OK. 687 00:33:28,040 --> 00:33:30,720 But I'm competing against a three-hat chef, 688 00:33:30,720 --> 00:33:33,360 so I'm using these beautiful ingredients 689 00:33:33,360 --> 00:33:37,880 that are very flavoursome to make a stock, 690 00:33:37,880 --> 00:33:41,560 which I'm going to reduce down to make a beautiful sauce 691 00:33:41,560 --> 00:33:44,680 to really infuse that flavour throughout my pasta 692 00:33:44,680 --> 00:33:48,000 MAN: It smells good, Mal. It smells good. 693 00:33:51,160 --> 00:33:53,160 OK, your advantage is nearly up. 694 00:33:53,160 --> 00:33:55,040 I'm going to get Hugh now, OK? OK. 695 00:33:55,040 --> 00:33:57,000 WOMAN: Go, Mal! 696 00:33:57,000 --> 00:33:58,200 So much pressure. 697 00:33:58,200 --> 00:34:00,120 MAN: It's OK. It's OK. You're doing great. 698 00:34:04,560 --> 00:34:05,840 Ready to go? Let's do it. 699 00:34:05,840 --> 00:34:06,840 (LAUGHS) 700 00:34:06,840 --> 00:34:10,360 Coming to any kitchen and not being able to pick my pantry that I want 701 00:34:10,360 --> 00:34:13,520 and cooking in one hour, it's an uncomfortable thing to do. 702 00:34:13,520 --> 00:34:15,360 Nervous? A little bit. 703 00:34:15,360 --> 00:34:16,360 (LAUGHS) 704 00:34:16,360 --> 00:34:18,280 And I'm fully aware chefs have lost before. 705 00:34:20,080 --> 00:34:21,400 Hugh, 706 00:34:21,400 --> 00:34:24,160 here are the two pantries that Malissa had to choose from - 707 00:34:24,160 --> 00:34:27,840 pleasant and potent 708 00:34:27,840 --> 00:34:29,600 and Malissa went with potent... 709 00:34:29,600 --> 00:34:30,840 Oh, she... 710 00:34:30,840 --> 00:34:33,360 ..leaving you with pleasant. 711 00:34:33,360 --> 00:34:34,920 Yeah, I've been given the pleasant pantry. 712 00:34:34,920 --> 00:34:36,400 I would have preferred the other one. 713 00:34:36,400 --> 00:34:37,520 Have a look. 714 00:34:37,520 --> 00:34:39,800 I love, you know, seaweeds, misos, ferments. 715 00:34:39,800 --> 00:34:42,560 I find them more interesting and delicious, 716 00:34:42,560 --> 00:34:43,760 but it's part of the challenge. 717 00:34:43,760 --> 00:34:45,000 It's all good. 718 00:34:45,000 --> 00:34:47,720 Hugh, your hour starts now. 719 00:34:47,720 --> 00:34:49,960 Go. MAN: Let's go! 720 00:34:51,720 --> 00:34:54,120 I'm at the pantry and I can see raspberries, 721 00:34:54,120 --> 00:34:56,800 lavender, roses, strawberry gum, 722 00:34:56,800 --> 00:34:59,240 so, you know, these things lend more to a sweet. 723 00:34:59,240 --> 00:35:01,400 What are you making? What have you got? 724 00:35:01,400 --> 00:35:04,320 It's for you. Aww, thank you! 725 00:35:04,320 --> 00:35:07,840 (CONTESTANTS EXCLAIM AND APPLAUD) (GIGGLES) 726 00:35:09,880 --> 00:35:11,200 Alright. 727 00:35:12,520 --> 00:35:15,840 He's so chill. I'd be running around already. He's... 728 00:35:15,840 --> 00:35:18,400 I know. He's so just not frantic at all. 729 00:35:18,400 --> 00:35:20,360 I'm think I'm going to make a parfait, 730 00:35:20,360 --> 00:35:23,560 just to get something going while I think about the rest. 731 00:35:23,560 --> 00:35:26,000 So, just real simple, 732 00:35:26,000 --> 00:35:28,600 and then, basically, I can add any flavour to that. 733 00:35:28,600 --> 00:35:30,800 So, then I want to have a taste of these herbs, 734 00:35:30,800 --> 00:35:33,200 and then I'll work out what flavour it's going to go with. 735 00:35:33,200 --> 00:35:38,160 Is that mint and thyme? Thyme, lavender, vanilla beans. 736 00:35:38,160 --> 00:35:40,960 Now I've decided I'm going to do a parfait with native flavours 737 00:35:40,960 --> 00:35:42,320 and raspberries and roses. 738 00:35:42,320 --> 00:35:44,320 Parfait's one that, you know, it'll still be a stretch, 739 00:35:44,320 --> 00:35:46,600 but I could do in 60 minutes, 740 00:35:48,080 --> 00:35:51,960 Malissa, Hugh, 45 minutes to go. 741 00:35:51,960 --> 00:35:57,400 (CONTESTANTS CHEER) 742 00:35:57,400 --> 00:35:58,960 Uniformity for everything you do. OK. 743 00:35:58,960 --> 00:36:00,800 And consistency. Yep. OK. 744 00:36:00,800 --> 00:36:02,560 MAN: Keep pushing. Let's go! 745 00:36:03,600 --> 00:36:07,040 I'm looking at Hugh. To be honest, I can't read him. 746 00:36:07,040 --> 00:36:11,480 If anything, he seems blase. 747 00:36:11,480 --> 00:36:13,720 Would you prefer strawberry gum or river mint? 748 00:36:13,720 --> 00:36:15,000 CONTESTANTS: Oh! 749 00:36:15,000 --> 00:36:16,320 (SPEAKS INDISTINCTLY) RALPH: Strawberry. 750 00:36:16,320 --> 00:36:17,720 Strawberry? Strawberry. 751 00:36:17,720 --> 00:36:19,280 Let's go with strawberry, then. 752 00:36:21,760 --> 00:36:22,960 Hugh? Yeah? 753 00:36:22,960 --> 00:36:25,000 Do you need a hand from me or...? 754 00:36:25,000 --> 00:36:26,840 You can come here and push if you want. 755 00:36:26,840 --> 00:36:29,240 What's that? We used to be on a team! 756 00:36:29,240 --> 00:36:30,800 (CONTESTANTS LAUGH) 757 00:36:30,800 --> 00:36:33,800 What is it? Strawberry gum parfait. 758 00:36:33,800 --> 00:36:35,560 You do know there's 37 minutes. 37 minutes. 759 00:36:35,560 --> 00:36:37,400 Not one hour and 37 minutes. That's alright. 760 00:36:37,400 --> 00:36:38,560 OK. We'll be right. 761 00:36:38,560 --> 00:36:40,000 We've been in worse situations, haven't we? 762 00:36:40,000 --> 00:36:41,440 Yeah, yeah. Yep, we have. (CHUCKLES) 763 00:36:41,440 --> 00:36:44,400 I've never done a parfait in 37 minutes, though. 764 00:36:44,400 --> 00:36:48,520 RUE: Hugh has not put his parfait in the freezer. 765 00:36:48,520 --> 00:36:54,560 I'm thinking he's taking this blase energy to the next level. 766 00:36:54,560 --> 00:36:56,800 Hurry, hurry, hurry, hurry, hurry. Come on. Let's go. 767 00:36:56,800 --> 00:36:59,880 You've seen me much more behind. Never this behind. 768 00:37:01,080 --> 00:37:02,720 You know that if you do fail, 769 00:37:02,720 --> 00:37:04,120 my reputation goes down the gurgler too. 770 00:37:04,120 --> 00:37:05,960 Do you know that, yeah? Yeah. (LAUGHS) 771 00:37:05,960 --> 00:37:08,040 Just wanted to let you know that. 772 00:37:11,800 --> 00:37:13,200 HUGH: I'm a little worried. 773 00:37:21,040 --> 00:37:23,880 VOICEOVER: Get inspired by our fabulous home cooks. 774 00:37:23,880 --> 00:37:26,840 Stream full episodes of MasterChef Australia 775 00:37:26,840 --> 00:37:28,920 now on 10 play. 776 00:37:30,000 --> 00:37:33,080 (TENSE MUSIC) 777 00:37:34,800 --> 00:37:36,640 Hurry, hurry, hurry, hurry, hurry. Come on. Let's go. 778 00:37:36,640 --> 00:37:38,440 HUGH: I'm really rushing to get this parfait in. 779 00:37:38,440 --> 00:37:40,640 I don't know how long it's going to take to freeze. 780 00:37:40,640 --> 00:37:42,040 You know that if you do fail, 781 00:37:42,040 --> 00:37:43,440 my reputation goes down the gurgler too. 782 00:37:43,440 --> 00:37:44,440 Do you know that, yeah? 783 00:37:44,440 --> 00:37:47,040 If the parfait doesn't set in time, I wouldn't really have a dish, 784 00:37:47,040 --> 00:37:48,440 so I'm acting cool, calm and collected, 785 00:37:48,440 --> 00:37:50,880 but I am a little stressed that it's not gonna set. 786 00:37:50,880 --> 00:37:52,120 Hugh? Yeah? 787 00:37:52,120 --> 00:37:53,640 There's 30 minutes to go. 788 00:37:53,640 --> 00:37:54,960 (CONTESTANTS CHEER) Come on. 789 00:37:58,520 --> 00:38:01,400 OK. (SPEAKS INDISTINCTLY) 790 00:38:01,400 --> 00:38:03,640 There is a lot that still needs to be done. 791 00:38:03,640 --> 00:38:06,680 I need to roll out my pasta. 792 00:38:06,680 --> 00:38:08,320 My stock, 793 00:38:08,320 --> 00:38:11,000 it's got a lot of flavour that it still needs to develop. 794 00:38:11,000 --> 00:38:12,480 You've got to get these mushrooms done. 795 00:38:12,480 --> 00:38:13,480 Yep. 796 00:38:13,480 --> 00:38:14,880 You've got to get the prawns poached. 797 00:38:14,880 --> 00:38:16,480 Yep. You've got to get this stock right. 798 00:38:16,480 --> 00:38:18,400 Yep. Time is just going. 799 00:38:18,400 --> 00:38:21,160 You've got to motor. Oh, goodness me! 800 00:38:21,160 --> 00:38:23,000 My pasta is looking good, 801 00:38:23,000 --> 00:38:26,360 but I wish I could have rested it for a little bit longer. 802 00:38:27,520 --> 00:38:29,960 Little bit wet. Yeah, it's a bit wet. 803 00:38:29,960 --> 00:38:32,640 It is a little bit too sticky, 804 00:38:32,640 --> 00:38:34,920 but I've just got to get it out. 805 00:38:34,920 --> 00:38:36,120 I got to get it drying. 806 00:38:36,120 --> 00:38:37,680 MAN: Nice, Malissa. Yep. 807 00:38:37,680 --> 00:38:39,640 Pasta looks good, Mal. 808 00:38:39,640 --> 00:38:42,000 Alright, I'll let that dry. 809 00:38:44,000 --> 00:38:47,080 The parfait's in the freezer. I start working on my garnish. 810 00:38:48,840 --> 00:38:50,920 I get the raspberries, a little rosewater, 811 00:38:50,920 --> 00:38:54,240 and a few pieces of lavender and I blend that together. 812 00:38:55,880 --> 00:38:57,560 WOMAN: What are you doing? 813 00:38:57,560 --> 00:38:59,880 I'm just putting this in a piping bag 814 00:38:59,880 --> 00:39:02,000 so I can fill the fruits, 815 00:39:02,000 --> 00:39:04,200 just to make the raspberries even more raspberry. 816 00:39:04,200 --> 00:39:05,640 Beautiful. Lovely. 817 00:39:06,800 --> 00:39:10,320 Vue de monde's about celebrating really amazing produce. 818 00:39:11,520 --> 00:39:14,360 As a chef, you want to be a curator of ingredients. 819 00:39:14,360 --> 00:39:16,160 The raspberries are incredible as themselves, 820 00:39:16,160 --> 00:39:18,480 and so it's just adding more to the raspberry 821 00:39:18,480 --> 00:39:20,880 and it also adds a bit more of a surprise. 822 00:39:24,440 --> 00:39:26,720 Malissa, come on! Let's start getting this together. 823 00:39:26,720 --> 00:39:28,400 15 minutes to go! 824 00:39:28,400 --> 00:39:31,160 (CONTESTANTS CHEER AND APPLAUD) 825 00:39:31,160 --> 00:39:34,040 (SPEAKS INDISTINCTLY) Let's go! 826 00:39:34,040 --> 00:39:35,760 Run, Hugh! Come on! 827 00:39:35,760 --> 00:39:37,320 Actually, there's no point running, Hugh. 828 00:39:37,320 --> 00:39:40,600 (LAUGHS) Your parfait's not ready yet, so... 829 00:39:40,600 --> 00:39:43,120 Malissa, gotta motor. Come on. Let's go! 830 00:39:43,120 --> 00:39:45,320 This is about beating a three-hat chef. 831 00:39:45,320 --> 00:39:46,320 OK. OK? 832 00:39:46,320 --> 00:39:47,720 And you've got a great opportunity. 833 00:39:47,720 --> 00:39:50,520 He doesn't even have a parfait, so come on. 834 00:39:50,520 --> 00:39:52,720 Alright, alright, alright! We've got this. Come on! 835 00:39:52,720 --> 00:39:54,600 It's alright. (CONTESTANTS CHEER) 836 00:39:56,880 --> 00:39:58,760 This is a lot harder than what I thought. 837 00:39:58,760 --> 00:39:59,920 WOMAN: Go, Mal! 838 00:39:59,920 --> 00:40:03,800 I still haven't cooked my prawns. I need to get them poaching. 839 00:40:03,800 --> 00:40:05,600 OK. MAN: Nice, Malissa. 840 00:40:05,600 --> 00:40:07,880 My mushrooms are beautifully caramelised 841 00:40:07,880 --> 00:40:11,400 and I've got a pan and I'm reducing that stock for my sauce. 842 00:40:11,400 --> 00:40:13,040 See how it's got that beautiful shine now? 843 00:40:13,040 --> 00:40:14,960 Yes. Yep. Yeah, that's what you want. 844 00:40:14,960 --> 00:40:16,600 That's going to glisten with your pasta. 845 00:40:16,600 --> 00:40:19,920 75 minutes has flown by. 846 00:40:19,920 --> 00:40:23,640 Five minutes, guys! Five minutes! Hustle! Come on! 847 00:40:23,640 --> 00:40:25,080 Five minutes! 848 00:40:26,480 --> 00:40:29,400 Come on, guys, let's go! Let's go! Mal, you got this. 849 00:40:29,400 --> 00:40:31,600 Push, push, push. 850 00:40:31,600 --> 00:40:33,600 Haven't seen the parfait yet. 851 00:40:33,600 --> 00:40:35,680 Go, Hugh. Come on. Go, Hugh. 852 00:40:38,880 --> 00:40:41,440 MAN: Oh! Parfait's out! WOMAN: Oh! 853 00:40:41,440 --> 00:40:43,800 Five minutes to go. I go look at the parfait. 854 00:40:43,800 --> 00:40:45,720 PHIL: The all-important cut. 855 00:40:47,280 --> 00:40:48,800 No pressure, Hugh. 856 00:40:48,800 --> 00:40:51,440 (TENSE MUSIC) 857 00:40:53,640 --> 00:40:56,360 (CONTESTANTS CHEER) 858 00:40:58,600 --> 00:41:01,600 Shannon, this is a 30-minute parfait for you, mate. 859 00:41:04,600 --> 00:41:06,720 (LAUGHS) I'm a little bit more relieved. Not gonna lie. 860 00:41:06,720 --> 00:41:09,000 That was a getting stressful. 861 00:41:09,000 --> 00:41:10,360 WOMAN: Yummy! 862 00:41:10,360 --> 00:41:12,680 Do you wanna chuck a disc up here? 863 00:41:12,680 --> 00:41:14,360 (GASPS) No way! 864 00:41:14,360 --> 00:41:16,080 Aah! Got it! 865 00:41:16,080 --> 00:41:19,720 RUE: I really want a taste. It's really good! 866 00:41:19,720 --> 00:41:21,200 When I'm thinking about presentation, 867 00:41:21,200 --> 00:41:23,440 I'm focusing on the eating experience. 868 00:41:24,800 --> 00:41:26,800 Yeah, I added a little powder on top 869 00:41:26,800 --> 00:41:28,480 of dried roses and rosella, 870 00:41:28,480 --> 00:41:31,200 which just has beautiful fruitiness, but also some herbaceousness. 871 00:41:33,440 --> 00:41:35,840 And then the raspberries that I've prepped, already filled, 872 00:41:35,840 --> 00:41:37,040 all around the top. 873 00:41:37,040 --> 00:41:39,280 When you eat it, you get the sharpness of the raspberries. 874 00:41:39,280 --> 00:41:41,840 Oh, look at that. Very nice. 875 00:41:43,080 --> 00:41:45,880 And then finished with the lavender and the thyme and the rose petals 876 00:41:45,880 --> 00:41:48,520 just to add on that herbaceous and that floralness. 877 00:41:53,160 --> 00:41:54,360 And then to finish the dish, 878 00:41:54,360 --> 00:41:56,280 I just drizzled the rose oil into the centre. 879 00:42:00,040 --> 00:42:03,000 Come on, Malissa. Hurry, hurry, hurry, hurry, hurry. Come on. 880 00:42:03,000 --> 00:42:04,520 Let's go. 881 00:42:04,520 --> 00:42:06,760 MALISSA: I'm really happy that I challenged myself today 882 00:42:06,760 --> 00:42:09,680 and picked that potent pantry 883 00:42:09,680 --> 00:42:11,720 because this dish is coming together 884 00:42:11,720 --> 00:42:13,800 and it's smelling really, really yummy. 885 00:42:13,800 --> 00:42:15,240 One minute! Come on! 886 00:42:15,240 --> 00:42:16,440 Go, Malissa! 887 00:42:16,440 --> 00:42:19,520 This needs to look like it came from a three-hat chef, 888 00:42:19,520 --> 00:42:23,200 so I'm doing this twisty motion 889 00:42:23,200 --> 00:42:26,760 so my pasta stands up on the plate really nicely. 890 00:42:26,760 --> 00:42:31,400 WOMAN: Yeah, it looks awesome! Come on, Malissa! Keep pushing! 891 00:42:31,400 --> 00:42:35,000 And now it's time to get all of those other elements on my dish - 892 00:42:35,000 --> 00:42:37,800 you know, the mushroom, the prawn, the asparagus. 893 00:42:37,800 --> 00:42:39,640 Come on. 30 seconds. Come on, come on. 894 00:42:39,640 --> 00:42:43,520 And then a drizzle of that beautiful sauce that I've reduced down. 895 00:42:43,520 --> 00:42:45,720 Then around. Then around. Then around, OK? 896 00:42:45,720 --> 00:42:48,360 Yep, yep. Over a bit. 897 00:42:48,360 --> 00:42:49,720 It is just so surreal! 898 00:42:49,720 --> 00:42:51,960 Me cooking against a three-hat chef. 899 00:42:51,960 --> 00:42:54,720 (LAUGHS) Last week, I was just a home cook. 900 00:42:54,720 --> 00:42:56,640 Let's go! Come on! Come on, Mal. 901 00:42:56,640 --> 00:42:58,640 MAN: Get it on. Get it on. OK, 10 seconds. 902 00:42:58,640 --> 00:42:59,960 OK. 10... 903 00:42:59,960 --> 00:43:04,240 ALL: Nine, eight, seven, six, 904 00:43:04,240 --> 00:43:09,080 five, four, three, two, one. 905 00:43:09,080 --> 00:43:10,680 That's it! Step away. (LAUGHS) 906 00:43:10,680 --> 00:43:13,200 (CONTESTANTS CHEER) 907 00:43:13,200 --> 00:43:15,400 (UPLIFTING MUSIC) 908 00:43:15,400 --> 00:43:18,240 Thank you so much! Well done. 909 00:43:23,560 --> 00:43:25,640 Well done. Thank you. 910 00:43:25,640 --> 00:43:28,680 Oh, that was... That was hard work! 911 00:43:32,680 --> 00:43:34,840 (INTRIGUING MUSIC) 912 00:43:38,080 --> 00:43:39,680 We're on. 913 00:43:43,600 --> 00:43:44,600 Wow. 914 00:43:44,600 --> 00:43:48,280 WAITER: Strawberry gum parfait with raspberries and roses. 915 00:43:48,280 --> 00:43:50,320 MELISSA: Thank you very much. Thank you. 916 00:43:50,320 --> 00:43:54,040 This looks like a beautiful dish. Yeah. 917 00:43:54,040 --> 00:43:56,560 Like, thoughtfully plated, presented. 918 00:43:56,560 --> 00:43:58,840 Absolutely stunning. 919 00:43:58,840 --> 00:44:02,600 It's pretty obvious that this is from the pleasant pantry. 920 00:44:04,640 --> 00:44:05,920 Thank you. 921 00:44:23,240 --> 00:44:25,720 My first bite, I was curious about the parfait, 922 00:44:25,720 --> 00:44:26,720 strawberry gum parfait. 923 00:44:26,720 --> 00:44:27,720 I'm like, "Yeah, let's go." 924 00:44:27,720 --> 00:44:30,920 So, had a scoop of that and I was like, "Oh, it's OK," 925 00:44:30,920 --> 00:44:33,120 but there's a reason that there was raspberries, 926 00:44:33,120 --> 00:44:35,600 you know, dotted all over the surface of the parfait, 927 00:44:35,600 --> 00:44:37,320 because that is where it's at. 928 00:44:37,320 --> 00:44:41,000 The parfait and that little syrup were quite floral, 929 00:44:41,000 --> 00:44:43,200 but then you mash that with the acidity of that raspberry 930 00:44:43,200 --> 00:44:45,040 and your palate is on fire. 931 00:44:45,040 --> 00:44:46,560 I really enjoyed this. I agree. 932 00:44:46,560 --> 00:44:49,160 I think there's been a lot of consideration 933 00:44:49,160 --> 00:44:51,800 devoted to the way that this plate comes together 934 00:44:51,800 --> 00:44:55,920 and how those flavours symphonically sit with each other. 935 00:44:55,920 --> 00:44:58,000 I think it's a terrific dessert - 936 00:44:58,000 --> 00:44:59,600 maybe a touch too much on the sugar, 937 00:44:59,600 --> 00:45:05,840 but it is just ever so slightly lifted by the rose. 938 00:45:05,840 --> 00:45:06,960 I think it's brilliant. 939 00:45:08,360 --> 00:45:10,280 Shall we score? 940 00:45:10,280 --> 00:45:14,080 (INTRIGUING MUSIC) 941 00:45:24,240 --> 00:45:27,880 MALISSA: I'm feeling really proud of myself, to be honest. 942 00:45:27,880 --> 00:45:30,680 Every element on the dish is really flavoursome 943 00:45:30,680 --> 00:45:32,800 and I definitely think I've got a chance 944 00:45:32,800 --> 00:45:34,720 at getting that immunity pin. 945 00:45:34,720 --> 00:45:35,800 Here he is. 946 00:45:39,640 --> 00:45:42,560 Ooh! Wow! 947 00:45:42,560 --> 00:45:45,240 Look at that! Little bit fancy. 948 00:45:56,080 --> 00:45:57,840 Here he is. 949 00:45:57,840 --> 00:45:59,640 MELISSA: Hey, hey! 950 00:46:01,000 --> 00:46:02,560 Ooh! 951 00:46:02,560 --> 00:46:04,320 Wow! Look at that! 952 00:46:04,320 --> 00:46:07,120 WAITER: Prawn and mushroom linguine. 953 00:46:08,320 --> 00:46:09,800 Quite a hairstyle there with the caviar. 954 00:46:09,800 --> 00:46:11,400 ANDY: Yeah. Fancy! 955 00:46:13,040 --> 00:46:15,720 I wouldn't mind having a mouthful, if that's OK. 956 00:46:15,720 --> 00:46:16,920 Sure. Thank you. 957 00:46:16,920 --> 00:46:18,040 Wow. 958 00:46:20,040 --> 00:46:22,040 Thank you very much. 959 00:46:43,000 --> 00:46:45,240 Prawns - beautifully cooked. Yeah. 960 00:46:45,240 --> 00:46:47,480 Glistening, just set. 961 00:46:47,480 --> 00:46:51,840 The bisque-y sauce that's in there is very, very good. 962 00:46:51,840 --> 00:46:54,880 The pasta, I don't think it was dried enough, 963 00:46:54,880 --> 00:46:58,320 so it's just not al dente, but good effort. 964 00:46:58,320 --> 00:46:59,760 I thought it was very generous 965 00:46:59,760 --> 00:47:01,760 in terms of showing us these ingredients 966 00:47:01,760 --> 00:47:03,280 that are very generous in flavour 967 00:47:03,280 --> 00:47:05,160 and also luxury items as well. 968 00:47:05,160 --> 00:47:08,640 The little flecks of caviar on top, you know, add a little tszuj... 969 00:47:08,640 --> 00:47:11,160 A little bit of tszuj. ..you know, to the pasta. 970 00:47:11,160 --> 00:47:13,160 The prawns are cooked magnificently. 971 00:47:13,160 --> 00:47:14,800 Mushrooms were great. 972 00:47:14,800 --> 00:47:17,080 Asparagus, same applies. 973 00:47:17,080 --> 00:47:20,080 I think there's a lot to like in here. 974 00:47:20,080 --> 00:47:23,000 Should we score? Let's do it. 975 00:47:23,000 --> 00:47:26,720 (INTRIGUING MUSIC) 976 00:47:33,240 --> 00:47:35,280 (DRAMATIC MUSIC) 977 00:47:35,280 --> 00:47:37,760 Well, what a day, hey? 978 00:47:37,760 --> 00:47:39,200 Hugh Allen in the house, 979 00:47:39,200 --> 00:47:41,320 immunity pin on the line 980 00:47:41,320 --> 00:47:43,440 and Shannon Bennett leading the charge. 981 00:47:43,440 --> 00:47:47,200 Malissa, it must have been pretty good having Shannon on your side. 982 00:47:47,200 --> 00:47:49,840 Yeah, such a good experience. Loved every minute. 983 00:47:49,840 --> 00:47:51,960 You can relate to that, Hugh, can't you? 984 00:47:51,960 --> 00:47:54,360 Many years of it, yeah. Mm. (ALL LAUGH) 985 00:47:54,360 --> 00:47:57,960 Well, at the end of the day, the proof is on the plate 986 00:47:57,960 --> 00:47:59,360 and it comes down to the scores. 987 00:48:00,520 --> 00:48:03,600 First, we want to know who cooked what. 988 00:48:03,600 --> 00:48:05,720 I was the strawberry gum parfait. 989 00:48:05,720 --> 00:48:08,040 So, that leaves the pasta for you, Malissa. 990 00:48:08,040 --> 00:48:11,800 Yes. Surprise! Pasta! (ALL LAUGH) 991 00:48:11,800 --> 00:48:13,160 Malissa, we'll start with your scores. 992 00:48:13,160 --> 00:48:14,400 OK. 993 00:48:14,400 --> 00:48:17,840 I thought those prawns were cooked absolutely beautifully, 994 00:48:17,840 --> 00:48:21,680 so I gave your dish 7 out of 10. 995 00:48:21,680 --> 00:48:22,800 Ooh! 996 00:48:26,480 --> 00:48:27,520 Malissa, 997 00:48:27,520 --> 00:48:29,680 I also scored you 7 out of 10. 998 00:48:29,680 --> 00:48:31,880 (CONTESTANTS CHEER) 999 00:48:31,880 --> 00:48:34,600 There was some great technique on that dish. 1000 00:48:34,600 --> 00:48:37,000 I scored you 8 out of 10. 1001 00:48:37,000 --> 00:48:39,760 Aww, thank you! (GIGGLES) 1002 00:48:39,760 --> 00:48:42,960 Malissa, that gives you a total score of 22. 1003 00:48:42,960 --> 00:48:43,960 Well done! 1004 00:48:43,960 --> 00:48:45,840 MAN: Nice one, Malissa! 1005 00:48:48,760 --> 00:48:50,520 Over to Hugh. 1006 00:48:50,520 --> 00:48:52,320 And cut. It's been great. 1007 00:48:52,320 --> 00:48:55,200 (ALL LAUGH) 1008 00:48:55,200 --> 00:48:57,600 'Bye! (LAUGHS) 1009 00:48:57,600 --> 00:48:59,040 Hugh, 1010 00:48:59,040 --> 00:49:01,520 the dish as a whole was beautifully balanced 1011 00:49:01,520 --> 00:49:02,520 and I gave it 1012 00:49:02,520 --> 00:49:03,800 9 out of 10. 1013 00:49:03,800 --> 00:49:06,360 (CONTESTANTS APPLAUD) 1014 00:49:08,240 --> 00:49:10,480 Hugh, mate, dish was a riot of flavours. 1015 00:49:10,480 --> 00:49:11,600 9 out of 10. 1016 00:49:11,600 --> 00:49:15,160 (CONTESTANTS APPLAUD) 1017 00:49:15,160 --> 00:49:18,560 You started with pleasant 1018 00:49:18,560 --> 00:49:20,520 and you served us near perfection. 1019 00:49:20,520 --> 00:49:21,760 I gave you a 9. 1020 00:49:21,760 --> 00:49:24,360 (CONTESTANTS APPLAUD) 1021 00:49:26,240 --> 00:49:30,080 I'm sorry, Malissa, but Hugh has it. 1022 00:49:30,080 --> 00:49:31,640 Well done, Hugh. Nice one, mate. 1023 00:49:31,640 --> 00:49:32,920 Well done, mate. 1024 00:49:34,040 --> 00:49:36,160 Whoo! (LAUGHS) 1025 00:49:36,160 --> 00:49:39,120 Well, mate, thank you very much for taking some time 1026 00:49:39,120 --> 00:49:42,280 out of your no doubt very busy three-hat schedule. 1027 00:49:42,280 --> 00:49:43,920 I always love coming here, so... 1028 00:49:43,920 --> 00:49:46,320 Malissa, unfortunately no pin for you today, 1029 00:49:46,320 --> 00:49:49,320 but you were bold, you were brave 1030 00:49:49,320 --> 00:49:51,120 and you put up one hell of a fight 1031 00:49:51,120 --> 00:49:52,640 and you are still, of course, 1032 00:49:52,640 --> 00:49:54,760 immune from Sunday night's elimination. 1033 00:49:54,760 --> 00:49:58,720 Everyone else, come Sunday, someone will be going home. 1034 00:49:58,720 --> 00:50:00,800 Make sure it's not you. 1035 00:50:00,800 --> 00:50:02,400 Go home, make yourselves a cup of tea, 1036 00:50:02,400 --> 00:50:04,200 put your feet up, be kind to each other 1037 00:50:04,200 --> 00:50:05,720 and I'll see you on Sunday. 1038 00:50:05,720 --> 00:50:07,560 (CONTESTANTS CHEER AND APPLAUD) 1039 00:50:07,560 --> 00:50:10,640 (DRAMATIC MUSIC) 1040 00:50:12,560 --> 00:50:15,520 VOICEOVER: Sunday night on MasterChef Australia, 1041 00:50:15,520 --> 00:50:20,440 get ready for the first massive elimination 1042 00:50:20,440 --> 00:50:23,160 for 2023. 1043 00:50:23,160 --> 00:50:26,320 And still to come this season, 1044 00:50:26,320 --> 00:50:30,640 we elevate the excitement... 1045 00:50:30,640 --> 00:50:33,560 ANDY: The biggest mystery box in MasterChef history. 1046 00:50:33,560 --> 00:50:34,920 Oh, what?! 1047 00:50:34,920 --> 00:50:38,480 (CONTESTANTS EXCLAIM) 1048 00:50:38,480 --> 00:50:41,800 ..on a gastronomic adventure 1049 00:50:41,800 --> 00:50:43,240 full of secrets... 1050 00:50:43,240 --> 00:50:45,280 (CONTESTANTS LAUGH) 1051 00:50:45,280 --> 00:50:47,120 ..and surprises... 1052 00:50:47,120 --> 00:50:49,720 (CONTESTANTS EXCLAIM) 1053 00:50:49,720 --> 00:50:52,840 ..with inspiring locations... 1054 00:50:54,560 --> 00:50:58,160 ..and culinary superstars. 1055 00:51:00,040 --> 00:51:01,200 Curtis Stone! 1056 00:51:01,200 --> 00:51:02,840 (CONTESTANTS CHEER AND APPLAUD) 1057 00:51:02,840 --> 00:51:04,960 MELISSA: Poh Ling Yeow! 1058 00:51:04,960 --> 00:51:06,520 Clare Smyth! 1059 00:51:06,520 --> 00:51:08,560 Peter Gilmore! 1060 00:51:08,560 --> 00:51:10,600 Gabriel Gate! 1061 00:51:10,600 --> 00:51:13,080 It's Khanh Nguyen! 1062 00:51:13,080 --> 00:51:15,080 Rick Stein! 1063 00:51:16,520 --> 00:51:20,480 The challenges will be sensational. 1064 00:51:20,480 --> 00:51:21,840 WOMAN: That's a tall cloche. 1065 00:51:21,840 --> 00:51:23,320 PHIL: The biggest cloche ever! 1066 00:51:25,280 --> 00:51:27,080 MAN: Oh, my God! 1067 00:51:27,080 --> 00:51:28,440 Strap yourselves in, guys. 1068 00:51:30,680 --> 00:51:34,680 But with home cooks of this calibre... 1069 00:51:34,680 --> 00:51:37,840 JOCK: That's delicious. I love everything about it. 1070 00:51:37,840 --> 00:51:41,480 MELISSA: It is sublime. It's gorgeous. 1071 00:51:41,480 --> 00:51:44,040 ANDY: Perfection. Like, seriously. 1072 00:51:44,040 --> 00:51:47,960 ..they'll serve up surprises of their own. 1073 00:51:47,960 --> 00:51:50,120 DECLAN: This is next-level. 1074 00:51:50,120 --> 00:51:51,760 This is MasterChef. 1075 00:51:51,760 --> 00:51:53,360 LARISSA: This is everything to me. 1076 00:51:53,360 --> 00:51:56,040 I absolutely have to bring it. 1077 00:51:56,040 --> 00:51:58,480 But in the end, 1078 00:51:58,480 --> 00:52:04,000 there can be only one winner. 1079 00:52:08,800 --> 00:52:11,120 Captions by Red Bee Media