1 00:00:00,000 --> 00:00:00,040 wasn't dropping the F-bomb, it was "if 2 00:00:00,040 --> 00:00:00,240 wasn't dropping the F-bomb, it was "if I 3 00:00:00,240 --> 00:00:00,440 wasn't dropping the F-bomb, it was "if I can". 4 00:00:01,040 --> 00:00:06,480 NARRATOR: Previously on MasterChef Australia... 5 00:00:06,480 --> 00:00:09,560 ..and Sashi Cheliah! (CHEERING AND APPLAUSE) 6 00:00:09,560 --> 00:00:11,560 Two favourites returned... 7 00:00:12,960 --> 00:00:14,600 (GASPS) Oh! 8 00:00:14,600 --> 00:00:16,720 Literally MasterChef royalty. 9 00:00:16,720 --> 00:00:21,560 ..to guide our home cooks through their first Service Challenge. 10 00:00:21,560 --> 00:00:24,920 GRACE: We now have 30 plates to put together. 11 00:00:24,920 --> 00:00:26,800 It is chaos in the kitchen. 12 00:00:26,800 --> 00:00:29,760 It was a steep learning curve. 13 00:00:29,760 --> 00:00:32,000 RALPH: Having Sashi in the kitchen today is amazing. 14 00:00:32,000 --> 00:00:33,760 I'm learning so much. 15 00:00:33,760 --> 00:00:36,840 But the combined forces of the blue team... 16 00:00:36,840 --> 00:00:39,280 DECLAN: I'm in my element here and I'm loving it. 17 00:00:39,280 --> 00:00:41,680 ..had the winning combination. 18 00:00:41,680 --> 00:00:43,320 MELISSA: It doesn't get any better than that. 19 00:00:43,320 --> 00:00:46,400 JOCK: Robbie, Declan, that fish... 20 00:00:46,400 --> 00:00:48,840 It was perfect! (LAUGHTER AND APPLAUSE) 21 00:00:48,840 --> 00:00:50,320 Talk about a dream team. 22 00:00:50,320 --> 00:00:52,960 You've the challenge. Well done! (CHEERING AND APPLAUSE) 23 00:00:54,720 --> 00:00:59,000 Tonight, they cook for immunity. 24 00:00:59,000 --> 00:01:01,960 DECLAN: I'm so happy to be in today's Immunity Challenge. 25 00:01:01,960 --> 00:01:03,760 Come on, let's go! 26 00:01:03,760 --> 00:01:06,480 Not only from Sunday's elimination 27 00:01:06,480 --> 00:01:11,120 but also to beat the chef for a pin. 28 00:01:22,400 --> 00:01:23,840 Immunity Challenge. 29 00:01:23,840 --> 00:01:25,680 We're all gonna smash it. (CONTESTANTS LAUGH) 30 00:01:25,680 --> 00:01:27,160 RALPH: Double chance at immunity today. 31 00:01:27,160 --> 00:01:29,960 The pin's up for grabs as well. The pin's up for grabs as well? 32 00:01:29,960 --> 00:01:31,160 I reckon. No way! 33 00:01:31,160 --> 00:01:34,440 THEO: Today is our chance to play for immunity, 34 00:01:34,440 --> 00:01:35,760 so I'm pumped. 35 00:01:35,760 --> 00:01:37,760 I can't wait to win both. It's gonna be great. 36 00:01:37,760 --> 00:01:39,440 JESSICA: Fighting words from Theo. 37 00:01:39,440 --> 00:01:40,920 Shoot for the stars. Let's do it. 38 00:01:40,920 --> 00:01:43,080 Yay! There you are, people. 39 00:01:43,080 --> 00:01:44,480 Thank you. 40 00:01:44,480 --> 00:01:46,880 (CHEERING AND APPLAUSE) 41 00:01:50,080 --> 00:01:52,520 DECLAN: Ooh, we got a little rotisserie. 42 00:01:52,520 --> 00:01:55,520 I'm not sure what the challenge is 43 00:01:55,520 --> 00:01:57,520 but the humble roast chook, 44 00:01:57,520 --> 00:01:59,240 it's a crowd-pleaser. 45 00:02:00,240 --> 00:02:02,400 Good morning, everybody. 46 00:02:02,400 --> 00:02:05,040 CONTESTANTS: Good morning. 47 00:02:05,040 --> 00:02:08,480 Nothing beats the smell of crispy roast chicken. 48 00:02:08,480 --> 00:02:10,680 But we'll get to those in a moment. 49 00:02:10,680 --> 00:02:13,240 There is so much to smile about today. 50 00:02:13,240 --> 00:02:18,200 Not least because Shannon Bennett is back in the kitchen. 51 00:02:18,200 --> 00:02:19,360 ANDY: There he is! 52 00:02:21,960 --> 00:02:23,320 Shannon being back in the kitchen 53 00:02:23,320 --> 00:02:26,240 means that immunity from Sunday's elimination is up for grabs. 54 00:02:26,240 --> 00:02:30,880 One of you will be up against a bona fide legend in round 2 55 00:02:30,880 --> 00:02:33,160 for a chance to win... 56 00:02:33,160 --> 00:02:35,120 This guy! 57 00:02:35,120 --> 00:02:38,960 To get your hands on that shiny immunity pin, 58 00:02:38,960 --> 00:02:40,320 you'll need to beat the chef. 59 00:02:40,320 --> 00:02:43,360 ADI: I really want to be the first to beat the chef 60 00:02:43,360 --> 00:02:45,000 and win an immunity pin. 61 00:02:45,000 --> 00:02:46,600 Adi, how good's that? Yeah. 62 00:02:46,600 --> 00:02:50,080 It changes the game entirely if you can get your hands on it. 63 00:02:50,080 --> 00:02:52,000 So gonna give it my best shot today. 64 00:02:52,000 --> 00:02:53,920 Yep. So close. 65 00:02:53,920 --> 00:02:55,240 So close. 66 00:02:55,240 --> 00:02:57,600 Well, this week, you've been lucky enough 67 00:02:57,600 --> 00:02:59,880 to learn from some of the best contestants 68 00:02:59,880 --> 00:03:02,040 that MasterChef has ever produced 69 00:03:02,040 --> 00:03:04,000 and today is no exception. 70 00:03:04,000 --> 00:03:06,640 This guy took out the competition... 71 00:03:07,760 --> 00:03:09,680 ..and then hit the ground running 72 00:03:09,680 --> 00:03:13,040 to become the first-ever MasterChef contestant 73 00:03:13,040 --> 00:03:15,200 to win a Chef's Hat. 74 00:03:16,760 --> 00:03:20,760 He has an insight into this competition like no other. 75 00:03:20,760 --> 00:03:24,200 Of course, I'm talking about the one, the only... 76 00:03:24,200 --> 00:03:27,800 ..Andy Allen, ladies and gentlemen. 77 00:03:31,920 --> 00:03:35,680 Well, thanks for that, but let's get back to these guys, hey? 78 00:03:35,680 --> 00:03:39,080 Roast chook is something that everyone's familiar with. 79 00:03:39,080 --> 00:03:42,800 When I was young, we'd pick up that bag from the supermarket 80 00:03:42,800 --> 00:03:44,840 with a steaming hot roast chook inside, 81 00:03:44,840 --> 00:03:47,680 we'd get home, we'd pull it to pieces over the dinner table, 82 00:03:47,680 --> 00:03:52,240 but then it was, like, what do you do with the leftovers? 83 00:03:52,240 --> 00:03:54,880 It's so versatile, it's so familiar 84 00:03:54,880 --> 00:03:57,720 and is the basis of our challenge today. 85 00:03:57,720 --> 00:04:01,080 And that challenge is take my humble roast chicken 86 00:04:01,080 --> 00:04:04,920 and turn it into something out of this world. 87 00:04:04,920 --> 00:04:09,520 You'll have a total of 45 minutes to bring us an absolute banger. 88 00:04:09,520 --> 00:04:12,560 Pantry, garden fully open. 89 00:04:13,560 --> 00:04:17,120 And the best dish will win immunity from Sunday's elimination 90 00:04:17,120 --> 00:04:21,000 but also a chance to cook against a professional chef 91 00:04:21,000 --> 00:04:22,280 in round 2. 92 00:04:23,680 --> 00:04:26,280 This is gonna be good. The chook's already cooked. 93 00:04:26,280 --> 00:04:28,880 So it'll be a very quick dish to make today. 94 00:04:28,880 --> 00:04:30,520 Everyone pumped? CONTESTANTS: Yes! 95 00:04:30,520 --> 00:04:32,080 Everyone ready? CONTESTANTS: Yes! 96 00:04:32,080 --> 00:04:33,280 Time starts now. 97 00:04:39,080 --> 00:04:40,920 (RALPH MUTTERS) 98 00:04:40,920 --> 00:04:42,720 Coriander and cumin. 99 00:04:42,720 --> 00:04:44,920 THEO: I'm a massive roast chook kind of guy. 100 00:04:44,920 --> 00:04:47,560 That would be, like, your Sunday lunch. 101 00:04:47,560 --> 00:04:48,680 You'd get charcoal chicken 102 00:04:48,680 --> 00:04:50,680 from the charcoal chicken shop with your mates, 103 00:04:50,680 --> 00:04:53,000 all sit there with one chicken each. 104 00:04:53,000 --> 00:04:55,160 Make chicken rolls, just hoeing into it. 105 00:04:55,160 --> 00:04:57,640 Come on, Theo! Nice, Theo. 106 00:04:57,640 --> 00:04:59,640 Go, Theo! Let's go, mate! 107 00:04:59,640 --> 00:05:00,640 Let's go. 108 00:05:00,640 --> 00:05:03,080 The challenge plays into my strengths, 109 00:05:03,080 --> 00:05:05,840 repurposing this chicken in a delicious way. 110 00:05:05,840 --> 00:05:08,560 (MACHINE WHIZZES) Definitely doing flatbread. 111 00:05:08,560 --> 00:05:11,000 Of course I'm gonna do bread, you know? 112 00:05:11,000 --> 00:05:12,720 It always goes with roast chicken, always. 113 00:05:13,720 --> 00:05:15,320 I'm making lahmacun. 114 00:05:15,320 --> 00:05:16,840 It's a Turkish-style flatbread 115 00:05:16,840 --> 00:05:18,720 with onions, red peppers and tomatoes, 116 00:05:18,720 --> 00:05:21,760 and then topping it with the chicken with some tzatziki sauce on top. 117 00:05:22,840 --> 00:05:24,840 Lahmacun is normally made with lamb, 118 00:05:24,840 --> 00:05:29,200 but I think these flavours are really gonna pimp up the chicken. 119 00:05:29,200 --> 00:05:31,280 I'm feeling pretty confident actually. 120 00:05:31,280 --> 00:05:33,280 You know, who doesn't wanna eat bread and chicken? 121 00:05:33,280 --> 00:05:34,720 Delicious. 122 00:05:36,040 --> 00:05:38,360 WOMAN: Oh, yum, Dec. Juicy. 123 00:05:38,360 --> 00:05:40,640 Keep the juice. PHIL: Nice legs. 124 00:05:40,640 --> 00:05:42,520 (CONTESTANTS LAUGH) 125 00:05:45,640 --> 00:05:48,760 Well, I bought the chooks. What's everyone cooking? 126 00:05:48,760 --> 00:05:51,760 I'm gonna go chicken biryani. 127 00:05:51,760 --> 00:05:53,920 Give me a good amount of time 128 00:05:53,920 --> 00:05:56,280 to, like, concentrate on the rice and get that right. 129 00:05:56,280 --> 00:05:59,600 And then because the chicken has been perfectly cooked by an expert, 130 00:05:59,600 --> 00:06:01,360 it can go in towards the end. 131 00:06:01,360 --> 00:06:04,480 Do you know what I mean? Then I can get the biryani just perfect. 132 00:06:04,480 --> 00:06:06,920 Anything you do's just gotta complement that perfect chicken 133 00:06:06,920 --> 00:06:08,080 that you've given them, 134 00:06:08,080 --> 00:06:09,960 so you actually don't need to do a lot. 135 00:06:09,960 --> 00:06:11,120 Nah. What are you doing? 136 00:06:11,120 --> 00:06:14,040 I'd love to do a really beautiful soft butty roll, with... 137 00:06:14,040 --> 00:06:15,200 Yeah, right. 138 00:06:15,200 --> 00:06:17,760 ..like a remoulade of celeriac and apple and... 139 00:06:17,760 --> 00:06:19,600 Oh. Chicken butty. 140 00:06:19,600 --> 00:06:21,400 And I think that's great 'cause I think everyone, 141 00:06:21,400 --> 00:06:24,440 their first memory probably of bringing home a barbecue chook 142 00:06:24,440 --> 00:06:27,240 was some sort of sandwich, let's face it. 143 00:06:27,240 --> 00:06:29,400 Charcoal chicken sandwich. Nice. 144 00:06:31,600 --> 00:06:33,480 GRACE: Go, Adi! 145 00:06:33,480 --> 00:06:35,360 ADI: Thanks, guys. Thank you. 146 00:06:35,360 --> 00:06:38,720 I have definitely picked up the bachelorette's handbag. 147 00:06:38,720 --> 00:06:41,280 Roast chook after a busy day at work. 148 00:06:41,280 --> 00:06:42,920 You can do it. We can do it. 149 00:06:42,920 --> 00:06:46,080 And my brain immediately goes, like, butter chicken. 150 00:06:46,080 --> 00:06:49,600 Coriander, cumin, cardamom. 151 00:06:49,600 --> 00:06:52,200 Butter chicken is made from leftover tandoori chicken. 152 00:06:52,200 --> 00:06:55,080 So I'm thinking I could put my own spin on it, 153 00:06:55,080 --> 00:06:56,280 using a rotisserie chicken. 154 00:06:58,760 --> 00:07:00,400 Hi, guys. Adi. 155 00:07:00,400 --> 00:07:01,680 How you going? I'm good, guys. 156 00:07:01,680 --> 00:07:02,800 Tell us. What you got? 157 00:07:02,800 --> 00:07:04,320 Um, butter chicken. 158 00:07:04,320 --> 00:07:06,160 Phwoar! JUDGES: Wow! 159 00:07:06,160 --> 00:07:08,000 (GIGGLES) Look, as the chicken's cooked. 160 00:07:08,000 --> 00:07:09,680 It's a simple curry paste. Yeah. 161 00:07:09,680 --> 00:07:11,880 You just check all the good stuff in. OK. 162 00:07:11,880 --> 00:07:13,760 So butter chicken vibe. Oh, my God! 163 00:07:18,160 --> 00:07:20,000 We froth on butter chicken. 164 00:07:20,000 --> 00:07:21,440 Yeah, I mean... We all love it. 165 00:07:21,440 --> 00:07:22,840 Who doesn't? We all love it. 166 00:07:22,840 --> 00:07:24,840 If this is the best butter chicken we've ever had... 167 00:07:24,840 --> 00:07:26,000 Shoo-in. ..round 2, let's go. 168 00:07:26,000 --> 00:07:27,560 Yeah. Easy. Thank you. 169 00:07:28,680 --> 00:07:32,840 I kind of played around with my own recipe in recent times 170 00:07:32,840 --> 00:07:36,040 where I go really heavy on that deep, rich tomato flavour 171 00:07:36,040 --> 00:07:37,640 and ease up on the cream. 172 00:07:39,000 --> 00:07:42,360 Whoop. That's a little bit much but that is OK. 173 00:07:42,360 --> 00:07:45,720 If I pull this off, I'll have a real good shot at immunity. 174 00:07:47,760 --> 00:07:50,560 ROBBIE: When I see the chicken, the first thing I thought of was home. 175 00:07:50,560 --> 00:07:52,800 I thought about something that I would make for my wife 176 00:07:52,800 --> 00:07:55,640 on a hot day and watching the sunset go down. 177 00:07:55,640 --> 00:07:57,960 So this dish is very special to me. 178 00:07:59,520 --> 00:08:01,240 I'm making a Malaysian salad 179 00:08:01,240 --> 00:08:03,120 and chicken with vermicelli, 180 00:08:03,120 --> 00:08:05,080 with some pickled veggies. 181 00:08:05,080 --> 00:08:08,040 Should be a nice dish. My wife would be very proud of me today. 182 00:08:08,040 --> 00:08:09,360 I hope. 183 00:08:09,360 --> 00:08:12,920 Who doesn't love a roast chook? 30 minutes to go. 184 00:08:12,920 --> 00:08:14,080 Come on! 185 00:08:15,440 --> 00:08:16,720 RALPH: I'm making a chicken pie 186 00:08:16,720 --> 00:08:18,360 'cause that just reminds me of family. 187 00:08:18,360 --> 00:08:20,680 Just be smart. Just take your time. 188 00:08:20,680 --> 00:08:23,040 Don't worry. PHIL: Let's go, Ralphie. 189 00:08:23,040 --> 00:08:25,520 It's very ambitious to try and get this done in 45 minutes 190 00:08:25,520 --> 00:08:27,240 but we're giving it our best shot. 191 00:08:27,240 --> 00:08:30,480 I'm attempting to make a death dish today - a risotto. 192 00:08:30,480 --> 00:08:33,600 I don't know if it's brave or stupid. We'll find out. 193 00:08:33,600 --> 00:08:35,040 Go, Malissa. 194 00:08:35,040 --> 00:08:36,200 Let's go, let's go! 195 00:08:40,920 --> 00:08:42,880 MALISSA: Usually, with a leftover chicken, 196 00:08:42,880 --> 00:08:45,240 I would probably, you know, 197 00:08:45,240 --> 00:08:48,840 make some kind of yummy sandwich or a salad. 198 00:08:48,840 --> 00:08:53,880 So, my dish is a chicken sandwich with coleslaw mayo, 199 00:08:53,880 --> 00:08:59,040 bacon, tomato, pickles, with some crispy chips. 200 00:08:59,040 --> 00:09:00,720 Yeah. Make some chips as well. 201 00:09:02,200 --> 00:09:03,800 There is a lot of elements, 202 00:09:03,800 --> 00:09:07,120 because if you're gonna serve a sandwich in the MasterChef kitchen, 203 00:09:07,120 --> 00:09:09,800 it has to be a very good sandwich. 204 00:09:09,800 --> 00:09:12,600 Hey, Malissa. Hello. Hello. 205 00:09:12,600 --> 00:09:15,280 Chicken sanger? Yeah, and I'm gonna make a mayo now. 206 00:09:15,280 --> 00:09:17,280 Wow. Nice slaw. Refreshing slaw. 207 00:09:17,280 --> 00:09:19,200 Just a slaw. I'm gonna do some chippies. 208 00:09:19,200 --> 00:09:22,320 You've gotta make sure you prepare your chicken. You got the bread. 209 00:09:22,320 --> 00:09:24,280 I've got a few things on the go here. 210 00:09:24,280 --> 00:09:26,520 So I'm gonna keep it very simple today. 211 00:09:26,520 --> 00:09:28,600 Mate, I reckon you're on the other side of simple. 212 00:09:28,600 --> 00:09:29,680 Yeah. 213 00:09:29,680 --> 00:09:31,200 Yeah, I'm really keeping it simple, guys. 214 00:09:31,200 --> 00:09:33,440 No. No. No. Yeah, really, really simple. 215 00:09:33,440 --> 00:09:35,760 No, you're not, unfortunately. 'Bye. 216 00:09:36,760 --> 00:09:40,240 I'm just hoping that I can pull off each one perfectly, 217 00:09:40,240 --> 00:09:41,880 but we'll see how we go. 218 00:09:41,880 --> 00:09:43,760 Maybe this wasn't such a good idea. 219 00:09:43,760 --> 00:09:46,320 It's the best idea you've had so far. 220 00:09:46,320 --> 00:09:48,560 ANTONIO: It's looking good, Dec. 221 00:09:48,560 --> 00:09:50,360 DECLAN: Thanks, bro. 222 00:09:51,360 --> 00:09:54,040 I'm so happy to be in today's Immunity Challenge. 223 00:09:55,200 --> 00:09:57,160 I'm not wearing a black apron. 224 00:09:57,160 --> 00:10:00,760 I just sort of want to do something delicious, like Mexican. 225 00:10:00,760 --> 00:10:02,960 Do you think I should do it with melted cheese? 226 00:10:02,960 --> 00:10:04,960 I like to fold it with cheese but it's... 227 00:10:04,960 --> 00:10:07,720 Yeah. Yeah, I think it's preference. 228 00:10:07,720 --> 00:10:09,560 Mexican's a good festive food. 229 00:10:09,560 --> 00:10:11,560 I feel like it could be a winner. 230 00:10:11,560 --> 00:10:13,360 Come on. Let's go! 231 00:10:13,360 --> 00:10:15,040 MELISSA: Declan. Declan. 232 00:10:15,040 --> 00:10:17,080 Hello. Good morning. How are we? What's cracking, mate? 233 00:10:17,080 --> 00:10:20,400 Um, mate, I'm doing a Mexican-inspired... 234 00:10:20,400 --> 00:10:21,560 Yes. 235 00:10:21,560 --> 00:10:24,120 I'm not quite sure or familiar with the pronunciation. 236 00:10:24,120 --> 00:10:25,760 OK. 'Quesadilo'. 237 00:10:26,880 --> 00:10:29,240 Quesadilla. (LAUGHS) Yeah. 238 00:10:29,240 --> 00:10:30,720 OK, break it down for us. 239 00:10:30,720 --> 00:10:32,960 I've got my Mexican spices done. 240 00:10:32,960 --> 00:10:33,960 Chicken. 241 00:10:33,960 --> 00:10:36,200 I've got my corn 'tortila' dough resting. 242 00:10:36,200 --> 00:10:37,680 Tortilla. Tortilla. 243 00:10:37,680 --> 00:10:39,000 Yep. Tortilla. 244 00:10:39,000 --> 00:10:43,000 (LAUGHS) I think I need to amp up my vocabulary a bit. 245 00:10:43,000 --> 00:10:44,400 It's no good. No bueno. 246 00:10:44,400 --> 00:10:46,000 Just make it tasty. 247 00:10:46,000 --> 00:10:49,040 As you were...amigo. 248 00:10:49,040 --> 00:10:50,720 (LAUGHS) 249 00:10:50,720 --> 00:10:52,480 I've eaten a lot of Mexican food. 250 00:10:52,480 --> 00:10:54,240 I know the flavours there. 251 00:10:54,240 --> 00:10:55,600 Here we go. 252 00:10:55,600 --> 00:10:58,440 I'm lucky they don't judge my pronunciations. 253 00:10:58,440 --> 00:11:02,720 Otherwise it might be a bit of a "Hasta la vista, baby." 254 00:11:02,720 --> 00:11:04,800 (LAUGHS) 255 00:11:07,080 --> 00:11:08,200 Ooh! 256 00:11:08,200 --> 00:11:11,360 I'm making butter chicken with jeera rice, 257 00:11:11,360 --> 00:11:14,200 which is basmati rice with cumin seeds. 258 00:11:14,200 --> 00:11:16,240 It's very traditional in India. 259 00:11:16,240 --> 00:11:18,800 I'm just gonna let that steam itself to perfection 260 00:11:18,800 --> 00:11:21,600 so I don't have to worry about it for the rest of my cook. 261 00:11:23,000 --> 00:11:25,240 I need to focus on this curry 262 00:11:25,240 --> 00:11:26,840 'cause is it needs to be perfect. 263 00:11:26,840 --> 00:11:28,760 It is, like, the main part of my dish. 264 00:11:28,760 --> 00:11:30,280 Adi, how you going? 265 00:11:30,280 --> 00:11:31,440 Hi, guys. I'm good. 266 00:11:31,440 --> 00:11:33,280 The unmistakable smell of butter chicken. 267 00:11:33,280 --> 00:11:34,400 You're absolutely right. 268 00:11:34,400 --> 00:11:35,720 Mm. It's one of my favourites. 269 00:11:35,720 --> 00:11:37,880 It's everyone's favourite. Who doesn't love it? 270 00:11:40,920 --> 00:11:43,520 Mm. What a great idea. 271 00:11:43,520 --> 00:11:44,520 Thank you. 272 00:11:44,520 --> 00:11:46,240 You got perfectly cooked chicken. Right. 273 00:11:46,240 --> 00:11:49,000 The only thing that's missing is that sort of fire flavour. 274 00:11:49,000 --> 00:11:50,480 Yeah. How are you gonna overcome that? 275 00:11:50,480 --> 00:11:52,240 'Cause that's like a bit of a hallmark... 276 00:11:52,240 --> 00:11:54,160 Butter chicken, yeah. But... ..of butter chicken, isn't it? 277 00:11:55,920 --> 00:11:57,920 OK. Yeah. I'm gonna leave that with you. 278 00:11:57,920 --> 00:11:59,800 I'm excited to try this, though, once it's finished. 279 00:11:59,800 --> 00:12:01,400 OK. Thank you. JOCK AND SHANNON: Good luck. 280 00:12:02,520 --> 00:12:04,600 Normally, you make the chicken in a tandoor, 281 00:12:04,600 --> 00:12:06,240 which gives it a smoky flavour. 282 00:12:06,240 --> 00:12:07,680 I don't have that here. 283 00:12:09,360 --> 00:12:10,920 Now I'm freaking out. 284 00:12:10,920 --> 00:12:13,440 I thought I had this cook in the bag 285 00:12:13,440 --> 00:12:16,560 and now I need to infuse smoky flavour. 286 00:12:19,320 --> 00:12:21,080 How am I gonna do that? 287 00:12:34,760 --> 00:12:36,280 ADI: Now I'm freaking out. 288 00:12:36,280 --> 00:12:38,880 Jock's pointed out that butter chicken normally has a smoky flavour 289 00:12:38,880 --> 00:12:40,800 'cause it's cooked in the tandoor. 290 00:12:40,800 --> 00:12:42,240 How am I gonna do that? 291 00:12:42,240 --> 00:12:43,680 PHIL: Come on, Adi. You got this. 292 00:12:43,680 --> 00:12:46,320 I really, really wanted to win today. 293 00:12:46,320 --> 00:12:48,400 I don't want to be cooking in the next elimination, 294 00:12:48,400 --> 00:12:50,640 and I want the shot at an immunity pin, 295 00:12:50,640 --> 00:12:52,440 so I need to get this right. 296 00:12:52,440 --> 00:12:54,480 Oh, finally. 297 00:12:54,480 --> 00:12:55,680 Let's go, let's go! 298 00:12:55,680 --> 00:12:58,600 I'm gonna try and replicate the way that we normally would 299 00:12:58,600 --> 00:12:59,720 with say, like, a biryani. 300 00:12:59,720 --> 00:13:02,120 You put a piece of coal in a bowl in the middle 301 00:13:02,120 --> 00:13:05,320 and cover it with ghee, it'll smoke, infuse... 302 00:13:07,400 --> 00:13:09,240 ..and get that smoky flavour. 303 00:13:09,240 --> 00:13:12,880 I'm hoping that it'll make a lot of smoke and smoke the whole dish. 304 00:13:12,880 --> 00:13:16,200 I think if I can pull this off, it's gonna be really good. 305 00:13:20,280 --> 00:13:22,240 Theo, how do you say it? 'Lahmanoosh'? 306 00:13:22,240 --> 00:13:23,320 Lahmacun. 307 00:13:23,320 --> 00:13:24,360 GRACE: Lahmacun. 308 00:13:24,360 --> 00:13:26,160 I've got 20 minutes left. 309 00:13:26,160 --> 00:13:29,040 My tzatziki is done and my bread is proofing. 310 00:13:29,040 --> 00:13:31,720 I've just gotta make my paste to go on top of my bread 311 00:13:31,720 --> 00:13:33,760 and then we're all good. 312 00:13:33,760 --> 00:13:35,920 Ugh. It's so hot. 313 00:13:35,920 --> 00:13:39,400 I want my paste to be punchy and really vibrant 314 00:13:39,400 --> 00:13:41,600 to complement that charcoal chicken. 315 00:13:41,600 --> 00:13:43,720 Right now I'm feeling good, I'm chill. 316 00:13:43,720 --> 00:13:46,000 Everything's going according to plan. 317 00:13:46,000 --> 00:13:47,800 I feel like I'm in a really good spot. 318 00:13:47,800 --> 00:13:49,040 Yeah, it's good. 319 00:13:49,040 --> 00:13:50,400 Nice. 320 00:13:58,720 --> 00:14:02,120 ANTONIO: Ralph, in the oven. Yum, Ralph. That looks good. 321 00:14:04,160 --> 00:14:06,160 ROBBIE: I'm pretty focused on making the dressing 322 00:14:06,160 --> 00:14:08,280 for the Malaysian salad. 323 00:14:08,280 --> 00:14:10,920 I made it the way I make it for my wife. 324 00:14:10,920 --> 00:14:13,040 If it's sweet, she doesn't like it. 325 00:14:13,040 --> 00:14:15,000 Hopefully, I can get that balance correct 326 00:14:15,000 --> 00:14:17,320 because it makes the whole dish come together. 327 00:14:17,320 --> 00:14:19,760 MELISSA AND ANDY: Robbie. How you going there, people? 328 00:14:19,760 --> 00:14:21,200 We are good. Fantastic. 329 00:14:21,200 --> 00:14:22,600 I'm just working on the dressing 330 00:14:22,600 --> 00:14:24,400 but at the moment, this is a fish sauce... 331 00:14:24,400 --> 00:14:25,560 Yum! Yum. 332 00:14:25,560 --> 00:14:27,000 ..rice wine, and sugar, ginger and stuff. 333 00:14:27,000 --> 00:14:28,320 So nice and fresh. Fresh. 334 00:14:28,320 --> 00:14:30,680 Kind of cooling, refreshing... Refreshing. 335 00:14:30,680 --> 00:14:32,000 ..but delicious, punchy. 336 00:14:32,000 --> 00:14:33,600 I was looking for raw pawpaw, you know, 337 00:14:33,600 --> 00:14:36,400 'cause I love doing it with pawpaw and mango but we didn't have any. 338 00:14:36,400 --> 00:14:38,800 There's some green mango in there. Is there? I didn't see it. 339 00:14:38,800 --> 00:14:40,360 I'll take a look. Thanks very much. 340 00:14:40,360 --> 00:14:43,760 This dish reminds me of my wife, so I want my salad to be perfect for her. 341 00:14:45,440 --> 00:14:47,840 CONTESTANT: Go, Dec. Come on, old boy. Get a move on! 342 00:14:47,840 --> 00:14:51,240 I'm making a Mexican chicken quesadilla. 343 00:14:51,240 --> 00:14:54,920 So I've done my 'tortila' dough over there and that's just resting. 344 00:14:54,920 --> 00:14:57,080 I've done my Mexican spice. 345 00:14:57,080 --> 00:14:58,280 It's looking good, Dec. 346 00:14:58,280 --> 00:15:01,080 Thanks, bro. I just keep working it. 347 00:15:01,080 --> 00:15:02,680 Are you gonna use a tortilla press? 348 00:15:02,680 --> 00:15:05,760 I've never used one before, but is it pretty simple? 349 00:15:05,760 --> 00:15:07,400 Yeah. Let's give it a crack, then. 350 00:15:08,400 --> 00:15:11,480 I'm used to rolling out my dough to make my tortillas. 351 00:15:11,480 --> 00:15:13,280 Let's give it a go. 352 00:15:13,280 --> 00:15:15,000 Put this on top. 353 00:15:15,000 --> 00:15:17,800 But I'm here. I'm in the MasterChef kitchen. 354 00:15:17,800 --> 00:15:19,920 So let's try and get a bit experimental. 355 00:15:19,920 --> 00:15:21,080 Alrighty. 356 00:15:23,560 --> 00:15:26,520 PHIL: There you go, Dec. Look at that. The perfect circle. 357 00:15:26,520 --> 00:15:28,280 That's good, that's good. Yep. 358 00:15:28,280 --> 00:15:32,520 Learning lots today - the lingo, how to use the tortilla press. 359 00:15:32,520 --> 00:15:35,640 I love it and hopefully the judges do too. 360 00:15:37,200 --> 00:15:38,680 Yummy. 361 00:15:39,720 --> 00:15:43,640 Winner, winner, chicken dinner. 10 minutes to go! (LAUGHS) 362 00:15:43,640 --> 00:15:46,800 Come on, guys! Let's go, let's go! 363 00:15:46,800 --> 00:15:49,920 Just a little bit. Another minute, another minute will do. 364 00:15:49,920 --> 00:15:51,280 Did Adi smoke that? 365 00:15:53,240 --> 00:15:55,760 Oh. That's interesting. Yeah. 366 00:15:55,760 --> 00:15:58,720 I'm trying to infuse smoke into my butter chicken, 367 00:15:58,720 --> 00:16:01,360 but I'm running out of time. 368 00:16:01,360 --> 00:16:06,000 I don't know if I can pull off the flavours, but hopefully. 369 00:16:09,680 --> 00:16:11,240 Uh...green mango. 370 00:16:11,240 --> 00:16:12,720 This will do. 371 00:16:16,880 --> 00:16:18,160 Presents. 372 00:16:18,160 --> 00:16:20,200 Oh, bit late now. 373 00:16:20,200 --> 00:16:21,880 Next time I know they're here, brother. 374 00:16:21,880 --> 00:16:23,520 Thanks, brother. Appreciate that. 375 00:16:23,520 --> 00:16:25,720 Hey, Andy. Andy. No, it's OK. 376 00:16:25,720 --> 00:16:29,080 It's all good. I'll take my mangoes. Thanks, brother. 377 00:16:29,080 --> 00:16:30,320 Really appreciate it. Yeah. Anytime. 378 00:16:31,440 --> 00:16:32,640 Anyone else? 379 00:16:37,320 --> 00:16:40,480 Come on, gang. Five minutes to go! MELISSA: Yeah! 380 00:16:40,480 --> 00:16:42,360 Come on, guys! 381 00:16:42,360 --> 00:16:44,400 Come on. Big push. 382 00:16:44,400 --> 00:16:47,320 Oh! Like silk. Like silk. CONTESTANT: That looks so good. 383 00:16:47,320 --> 00:16:50,000 Have you made bread before? (THEO CHUCKLES) 384 00:16:50,000 --> 00:16:51,040 You guys. 385 00:16:51,040 --> 00:16:52,920 I need to get my lahmacun in the oven. 386 00:16:52,920 --> 00:16:55,120 How long have I got? Five minutes? 387 00:16:55,120 --> 00:16:56,800 Five minutes. (LAUGHS) 388 00:16:56,800 --> 00:16:59,400 Alright. Andy, stop freaking me out. 389 00:16:59,400 --> 00:17:01,160 No, I'm... Hey, I'm good. I'm... 390 00:17:01,160 --> 00:17:03,120 You're freaking me out. 391 00:17:03,120 --> 00:17:05,520 This takes five minutes to cook. 392 00:17:05,520 --> 00:17:08,240 So it's coming down to the wire. 393 00:17:08,240 --> 00:17:10,840 That apron's wigging me out as well. (LAUGHS) 394 00:17:10,840 --> 00:17:13,720 I go to put my flat bread in the oven and... 395 00:17:13,720 --> 00:17:14,960 What's going on? 396 00:17:14,960 --> 00:17:16,840 ..something's not right. 397 00:17:16,840 --> 00:17:19,560 It doesn't seem like it's hot enough. What's going on there? 398 00:17:19,560 --> 00:17:21,280 Do you have it on broil? 399 00:17:22,280 --> 00:17:24,040 I don't know what's happening. 400 00:17:25,160 --> 00:17:27,120 If this lahmacun doesn't cook, 401 00:17:27,120 --> 00:17:29,880 I'm gonna look like an idiot. 402 00:17:33,720 --> 00:17:35,960 Should you get a plan B happening? Yeah. 403 00:17:35,960 --> 00:17:39,160 I have cooked flatbread on the stove before. 404 00:17:40,440 --> 00:17:42,800 So I just need to move quickly now. 405 00:17:42,800 --> 00:17:45,560 Good idea. Nice work. Can you load it up while it's in there? 406 00:17:45,560 --> 00:17:47,760 I'm topping this thing while it's cooking. 407 00:17:49,040 --> 00:17:51,840 By hook or by chook, I'm gonna get this done. 408 00:17:55,240 --> 00:17:56,280 (RALPH EXHALES) 409 00:17:56,280 --> 00:17:57,920 Just watching my... 410 00:17:57,920 --> 00:18:00,440 I'm hoping it browns on top, so I'm checking the clock. 411 00:18:00,440 --> 00:18:02,080 I'll have to pull them out last minute. 412 00:18:02,080 --> 00:18:04,040 So I gotta keep an eye on 'em. 413 00:18:05,320 --> 00:18:08,400 A lot of ambitious dishes but you've only got three minutes to go. 414 00:18:08,400 --> 00:18:10,360 Come on, guys! Let's go. 415 00:18:16,040 --> 00:18:19,280 ADI: I'm trying to infuse smoky flavour into my butter chicken, 416 00:18:19,280 --> 00:18:21,120 but I can't wait any longer. 417 00:18:21,120 --> 00:18:23,280 I just need to plate up. 418 00:18:23,280 --> 00:18:25,800 Ooh. That was really dumb. 419 00:18:25,800 --> 00:18:30,400 I've been so laser-focused on getting this smoky flavour... 420 00:18:32,360 --> 00:18:34,360 ..I haven't checked the rice the whole cook. 421 00:18:34,360 --> 00:18:37,320 The rice looks really bad. 422 00:18:37,320 --> 00:18:39,440 That is a crappy-looking bowl of rice. 423 00:18:43,560 --> 00:18:45,120 MALISSA: I've got my sandwich on there. 424 00:18:45,120 --> 00:18:46,720 Still need to put everything together. 425 00:18:48,400 --> 00:18:49,400 Thank you. 426 00:18:50,400 --> 00:18:53,080 Tried to jazz it up a little bit today for the judges, 427 00:18:53,080 --> 00:18:54,800 so I hope that they like it. 428 00:18:56,560 --> 00:18:57,840 PHIL: How we looking, Ralph? 429 00:18:57,840 --> 00:19:00,440 Come on, Ralph. 430 00:19:00,440 --> 00:19:03,120 Oh, God. It needs to brown. 431 00:19:03,120 --> 00:19:05,880 30 seconds! 432 00:19:05,880 --> 00:19:07,800 (CHEERING AND APPLAUSE) 433 00:19:07,800 --> 00:19:09,600 Just torch it, if not. Yeah. 434 00:19:09,600 --> 00:19:11,640 RHIANNON: Come on, guys. Looking good. 435 00:19:11,640 --> 00:19:14,320 Come on, Ralph. Come on. Keep 436 00:19:18,600 --> 00:19:20,200 ADI: Some garnish. 437 00:19:20,200 --> 00:19:22,760 (JUDGES EXCLAIM) Don't do this! 438 00:19:22,760 --> 00:19:24,560 Don't do this! It's just a garnish, it's OK. 439 00:19:24,560 --> 00:19:29,600 JUDGES: 10, 9, 8, 7, 440 00:19:29,600 --> 00:19:35,400 6, 5, 4, 3, 2, 1. 441 00:19:35,400 --> 00:19:37,080 That's it. 442 00:19:48,880 --> 00:19:51,560 MasterChef's Andy Allen gave you the chook. 443 00:19:51,560 --> 00:19:53,960 We asked you to bring us a delicious dish, 444 00:19:53,960 --> 00:19:56,880 the best of which goes into round 2 445 00:19:56,880 --> 00:19:59,880 and the first dish we'd like to taste belongs to Theo. 446 00:20:03,600 --> 00:20:05,600 Walking my dish up to the judges, 447 00:20:05,600 --> 00:20:08,520 I'm worried about the bread being cooked properly. 448 00:20:08,520 --> 00:20:12,200 I'll be super disappointed if this flat bread doesn't hit the mark. 449 00:20:24,560 --> 00:20:26,880 THEO: I made my version of a lahmacun. 450 00:20:26,880 --> 00:20:29,360 Are you happy? The flavours are epic. 451 00:20:29,360 --> 00:20:32,840 It's just whether or not the bread is up to my standards. 452 00:20:32,840 --> 00:20:34,720 That apron's a work of art. (JUDGES CHUCKLE) 453 00:20:34,720 --> 00:20:36,440 It looks like I murdered the chicken. 454 00:20:36,440 --> 00:20:38,840 It was already cooked, bro. I know. I don't know what happened. 455 00:20:38,840 --> 00:20:40,480 Let's taste it. 456 00:21:02,640 --> 00:21:04,840 Theo... Yeah? 457 00:21:04,840 --> 00:21:06,400 Amazing. 458 00:21:07,640 --> 00:21:10,640 That's like a bit of a deluxe sandwich. 459 00:21:10,640 --> 00:21:13,520 Yeah. Bread's are great texture. 460 00:21:13,520 --> 00:21:15,000 It's a really good vehicle 461 00:21:15,000 --> 00:21:16,760 for getting the chicken in your face, 462 00:21:16,760 --> 00:21:18,160 quite frankly. 463 00:21:18,160 --> 00:21:19,640 That's exactly what I wanted to convey. 464 00:21:19,640 --> 00:21:21,200 I really enjoyed it, mate. Well done. 465 00:21:21,200 --> 00:21:22,640 MELISSA: Theo, I loved it. 466 00:21:22,640 --> 00:21:24,640 I love lahmacun and I love dishes 467 00:21:24,640 --> 00:21:28,360 that really have such a gorgeous combination of flavours. 468 00:21:28,360 --> 00:21:29,960 It reminded you of the barbecue chook. 469 00:21:29,960 --> 00:21:32,840 That's it. And it reminds you of what this challenge is. 470 00:21:32,840 --> 00:21:35,400 And I think that you have taken the chook and elevated it 471 00:21:35,400 --> 00:21:37,280 and that's what we asked for today. 472 00:21:37,280 --> 00:21:38,880 Um, I think you smashed it. 473 00:21:38,880 --> 00:21:41,520 It was really tasty, really enjoyed it. 474 00:21:41,520 --> 00:21:43,160 You got the passion. Yeah. 475 00:21:43,160 --> 00:21:45,560 And you've got the skill. I can see it in the apron. 476 00:21:45,560 --> 00:21:47,480 (LAUGHS) Thanks, guys. 477 00:21:47,480 --> 00:21:49,120 Thank you. Good job, mate. 478 00:21:49,120 --> 00:21:50,680 (CHEERING AND APPLAUSE) 479 00:21:50,680 --> 00:21:52,600 They loved my dish. 480 00:21:52,600 --> 00:21:54,200 Oh, happy days. 481 00:21:55,480 --> 00:21:56,920 Thanks, brother. 482 00:21:56,920 --> 00:21:59,200 MELISSA: Next up is Declan. 483 00:21:59,200 --> 00:22:01,400 (CHEERING AND APPLAUSE) 484 00:22:04,680 --> 00:22:06,160 Here we go. Thanks. 485 00:22:06,160 --> 00:22:07,400 What's the dish? 486 00:22:07,400 --> 00:22:11,320 So I've got my Mexican-inspired quesadillas. 487 00:22:11,320 --> 00:22:14,200 So it's Mexican spiced chicken, 488 00:22:14,200 --> 00:22:17,120 gooey cheese and a flavoured sour cream. 489 00:22:18,400 --> 00:22:20,320 You've never made tortillas before. 490 00:22:20,320 --> 00:22:23,040 I have but not the proper way to make them... 491 00:22:23,040 --> 00:22:24,320 Sure. ..I've since learned. 492 00:22:24,320 --> 00:22:26,920 So, um... (JUDGES LAUGH) 493 00:22:29,640 --> 00:22:31,120 Pass 'em up the line. 494 00:22:32,400 --> 00:22:33,440 ANDY: Thank you. 495 00:22:53,160 --> 00:22:56,480 Declan, a quesadilla is one of my favourite things to make. 496 00:22:56,480 --> 00:23:01,040 The spice blend is really what brings this all together 497 00:23:01,040 --> 00:23:03,080 and I think that you did very, very good work 498 00:23:03,080 --> 00:23:05,080 in terms of taking what you knew 499 00:23:05,080 --> 00:23:08,680 and interpreting the dish in your own accent, 500 00:23:08,680 --> 00:23:10,480 which was really, really fun. 501 00:23:10,480 --> 00:23:13,160 Declan, I'm no expert in Mexican cookery, 502 00:23:13,160 --> 00:23:14,560 but I really loved it. 503 00:23:14,560 --> 00:23:16,440 There's some smarts in it, so well done. 504 00:23:16,440 --> 00:23:17,920 Nice one, mate. Thank you. 505 00:23:20,520 --> 00:23:23,160 (CONTESTANTS CHEER) 506 00:23:23,160 --> 00:23:24,720 ROBBIE: Well done. Thanks, bro. 507 00:23:24,720 --> 00:23:26,480 Thanks. Well done, brother. 508 00:23:26,480 --> 00:23:28,720 Pretty stocked with that. 509 00:23:28,720 --> 00:23:30,560 Next up, Robbie. 510 00:23:32,280 --> 00:23:33,760 What did you make us? 511 00:23:33,760 --> 00:23:36,080 Malaysian warm salad. 512 00:23:36,080 --> 00:23:37,480 Awesome. 513 00:23:46,680 --> 00:23:48,600 The idea was cracking. 514 00:23:48,600 --> 00:23:50,520 The dressing was epic. 515 00:23:50,520 --> 00:23:53,240 All of the little bits and pieces were really lovely in there. 516 00:23:53,240 --> 00:23:54,560 Really solid plate of food. 517 00:23:55,560 --> 00:23:57,760 Robbie, an excellent concept for a dish. 518 00:23:57,760 --> 00:23:59,080 It's really Cooling and refreshing. 519 00:23:59,080 --> 00:24:04,080 This feels like you are transporting us to being on country with you 520 00:24:04,080 --> 00:24:05,680 when you would make something like this 521 00:24:05,680 --> 00:24:08,240 and I really love that about you and your cooking. 522 00:24:08,240 --> 00:24:10,120 Nice one, Robbie! Thank you. Thank you. 523 00:24:11,280 --> 00:24:13,680 Next up, it's Malissa. 524 00:24:13,680 --> 00:24:15,240 (CHEERING AND APPLAUSE) 525 00:24:16,760 --> 00:24:20,960 I've made a chicken sandwich with some chippies. 526 00:24:24,080 --> 00:24:26,080 If you're gonna have a sandwich, you've gotta elevate it, 527 00:24:26,080 --> 00:24:28,960 and I think there's a lot of skill in you. 528 00:24:28,960 --> 00:24:30,640 You've knocked it out of the park. 529 00:24:30,640 --> 00:24:32,440 (LAUGHS) Well done. 530 00:24:32,440 --> 00:24:33,880 Thank you. 531 00:24:33,880 --> 00:24:35,680 Righto, Ralph. Let's have it, mate. 532 00:24:35,680 --> 00:24:37,680 I've made a chicken pie today. 533 00:24:38,680 --> 00:24:40,720 Wrong decision, bro. That's all that happened here. 534 00:24:40,720 --> 00:24:43,960 You were never going to be able to get that done in the time frame 535 00:24:43,960 --> 00:24:47,120 even if I gave you the...all of it. 536 00:24:47,120 --> 00:24:49,480 (LAUGHS) It was tough. (LAUGHS) Yep. 537 00:24:49,480 --> 00:24:50,600 Next up, Jess. 538 00:24:50,600 --> 00:24:53,680 JESS: I know this is notoriously known as the death dish. 539 00:24:53,680 --> 00:24:56,760 I've made a mushroom and chicken risotto. 540 00:25:02,960 --> 00:25:04,560 Bones need to be roasted 541 00:25:04,560 --> 00:25:08,960 in order for you to really get a rich, beautiful, quality stock. 542 00:25:08,960 --> 00:25:10,960 You are a really super-clever cook 543 00:25:10,960 --> 00:25:13,440 but what you can't do is bend time in this kitchen. 544 00:25:13,440 --> 00:25:14,800 Thank you. Thank you. 545 00:25:14,800 --> 00:25:18,880 Death dish, hey? Yeah, well, I got my death. 546 00:25:21,200 --> 00:25:23,240 Next up, Adi. 547 00:25:23,240 --> 00:25:24,480 (CHEERING AND APPLAUSE) 548 00:25:24,480 --> 00:25:25,840 Go! Thanks, matey. 549 00:25:25,840 --> 00:25:28,680 The judges, first and foremost, want tasty food. 550 00:25:28,680 --> 00:25:34,480 So I'm hoping that my curry's enough to overlook my undercooked rice. 551 00:25:34,480 --> 00:25:37,160 Hello, guys. Hi. 552 00:25:38,720 --> 00:25:40,000 Sorry about the rice. 553 00:25:40,000 --> 00:25:41,960 What did you do? What's happened to the rice? 554 00:25:41,960 --> 00:25:43,360 It's just kind of... 555 00:25:45,040 --> 00:25:47,200 OK, what are we about to eat? 556 00:25:47,200 --> 00:25:50,040 I've made you butter chicken with jeera rice. 557 00:26:11,560 --> 00:26:15,720 Adi, great flavour depth in the sauce. 558 00:26:15,720 --> 00:26:17,600 The smokiness, that comes through. 559 00:26:17,600 --> 00:26:19,400 Chicken pieces are nice and moist. 560 00:26:19,400 --> 00:26:21,560 Rice is undercooked unfortunately. 561 00:26:21,560 --> 00:26:24,960 Undercooked rice aside, that's delicious. 562 00:26:24,960 --> 00:26:27,240 Like, it's really, really, really tasty. 563 00:26:27,240 --> 00:26:28,280 (MURMURS) 564 00:26:28,280 --> 00:26:30,520 The butter chicken part 565 00:26:30,520 --> 00:26:33,360 is probably the tastiest flavours that we've had today, 566 00:26:33,360 --> 00:26:36,080 'cause you do have these really solid basics under your belt. 567 00:26:36,080 --> 00:26:38,120 So you're definitely on the right track. 568 00:26:38,120 --> 00:26:39,600 Thank you. Thanks, guys. Thanks so much. 569 00:26:39,600 --> 00:26:40,840 Thanks. 570 00:26:43,080 --> 00:26:44,640 ADI: I really want to get immunity, 571 00:26:44,640 --> 00:26:47,520 but no matter how much they liked my curry, 572 00:26:47,520 --> 00:26:49,840 me stuffing up this bloody rice, 573 00:26:49,840 --> 00:26:52,080 I can see my chances slipping away. 574 00:26:56,240 --> 00:26:58,840 So Andy gave you the chicken. 575 00:26:58,840 --> 00:27:02,720 All we wanted you to do was to bring us a finished dish. 576 00:27:03,840 --> 00:27:06,200 All of you were pretty ambitious, which we like. 577 00:27:06,200 --> 00:27:09,360 Struggles with execution was the story here today. 578 00:27:09,360 --> 00:27:14,200 But there was one dish that nailed both things. 579 00:27:15,400 --> 00:27:19,360 The person who has won immunity from Sunday night's elimination is... 580 00:27:21,040 --> 00:27:22,160 ..Theo. 581 00:27:22,160 --> 00:27:24,160 Ohh! (CHEERING AND APPLAUSE) 582 00:27:24,160 --> 00:27:25,480 ROBBIE: Good one, Theo! 583 00:27:25,480 --> 00:27:27,840 Good one, brother. Good on you. 584 00:27:27,840 --> 00:27:30,240 THEO: Thank you. Thank you. CONTESTANT: Good job. 585 00:27:30,240 --> 00:27:32,880 Everybody else, you can head up to the gantry. 586 00:27:32,880 --> 00:27:35,440 Good work. Thank you. Can I get a new apron? 587 00:27:35,440 --> 00:27:37,360 Imagine what that thing's gonna look like after this? 588 00:27:37,360 --> 00:27:40,440 Oh, no. (JUDGES LAUGH) 589 00:27:40,440 --> 00:27:41,440 Jesus. 590 00:27:41,440 --> 00:27:44,520 It feels so good to be safe from Sunday's elimination... 591 00:27:44,520 --> 00:27:47,120 ..but now the reality sets in. 592 00:27:47,120 --> 00:27:49,920 I don't know how I'm gonna beat a pro chef. 593 00:27:49,920 --> 00:27:53,720 To get your hands on that shiny immunity pin, 594 00:27:53,720 --> 00:27:56,240 you will need to beat the chef. 595 00:27:57,480 --> 00:28:00,400 He trained in a Michelin-star restaurant in the UK 596 00:28:00,400 --> 00:28:02,800 before bringing his talents to Australia. 597 00:28:06,080 --> 00:28:09,000 He was the head chef at Tetsuya's in Sydney, 598 00:28:09,000 --> 00:28:11,640 which not only held three hats, 599 00:28:11,640 --> 00:28:17,160 at the time, was ranked fifth best restaurant in the world. 600 00:28:19,280 --> 00:28:21,440 You ready? Nah. 601 00:28:21,440 --> 00:28:23,080 (JUDGES LAUGH) 602 00:28:23,080 --> 00:28:29,560 Chef, author and co-owner of the Three Blue Ducks with Andy Allen, 603 00:28:29,560 --> 00:28:32,520 please welcome Darren Robertson, everybody. 604 00:28:32,520 --> 00:28:34,080 Yeah! 605 00:28:36,040 --> 00:28:38,240 (CHEERING AND APPLAUSE) 606 00:28:41,800 --> 00:28:43,440 (WHISTLING) 607 00:28:43,440 --> 00:28:45,480 Hello, mate. How you going, brother? You alright? 608 00:28:45,480 --> 00:28:47,960 THEO: Now I'm really shaking in my boots. 609 00:28:59,560 --> 00:29:03,000 Got Three Blue Ducks over there and one little duck over here. 610 00:29:05,400 --> 00:29:06,800 How are you, mate? Finally. 611 00:29:06,800 --> 00:29:08,360 I thought you were gonna like... Hello. 612 00:29:08,360 --> 00:29:09,680 How are you? Hey, mate. 613 00:29:09,680 --> 00:29:11,480 How are you? I'm very well. You? 614 00:29:11,480 --> 00:29:12,680 SHANNON: How are you, mate? 615 00:29:12,680 --> 00:29:15,520 Daz, mate. Good to see ya. Welcome to my other home. 616 00:29:15,520 --> 00:29:17,520 This is what you do, is it? You know this. 617 00:29:17,520 --> 00:29:21,240 Mate, we met 11 years ago on season 4 618 00:29:21,240 --> 00:29:23,640 when Daz came in to do beat the chef 619 00:29:23,640 --> 00:29:25,200 and now look what happened. 620 00:29:25,200 --> 00:29:27,440 It's been true love ever since. This is a stitch-up. 621 00:29:28,880 --> 00:29:32,160 I'm in a tough spot because I've gotta be fully impartial 622 00:29:32,160 --> 00:29:33,920 when I judge these two dishes. 623 00:29:33,920 --> 00:29:36,120 How's this gonna work? Good thing is it's a blind tasting. 624 00:29:36,120 --> 00:29:38,440 So we shouldn't know which dish is which, 625 00:29:38,440 --> 00:29:41,320 unless one comes in looking like your apron. 626 00:29:41,320 --> 00:29:42,880 (ALL LAUGH) 627 00:29:42,880 --> 00:29:45,720 What's Theo gonna have to do to beat you? 628 00:29:45,720 --> 00:29:49,080 I suppose, you know, not let the pressure get to him, 629 00:29:49,080 --> 00:29:51,840 breathe, and cook from the heart, mate. 630 00:29:51,840 --> 00:29:53,400 Are you feeling a bit nervous? 631 00:29:53,400 --> 00:29:54,760 (LAUGHS) I always do. Like... 632 00:29:54,760 --> 00:29:57,480 Mm. Yeah, OK. Yeah, he saw you and he was just... 633 00:29:57,480 --> 00:29:59,480 Went to water. He saw...he saw all that. 634 00:29:59,480 --> 00:30:02,560 He saw all this and he went... Yeah. 635 00:30:02,560 --> 00:30:05,040 Theo, I know you're probably bringing it right now, 636 00:30:05,040 --> 00:30:07,320 but in this kitchen, it's the ultimate leveller. 637 00:30:07,320 --> 00:30:09,120 Anything can happen. 638 00:30:09,120 --> 00:30:11,240 Behind us are three pantries. 639 00:30:11,240 --> 00:30:12,720 The good news is for you, 640 00:30:12,720 --> 00:30:15,120 not only will you get to pick your pantry, 641 00:30:15,120 --> 00:30:18,440 you'll get to pick the one that Daz cooks with as well. 642 00:30:18,440 --> 00:30:21,360 There's the advantage. Use it wisely, I would say. 643 00:30:21,360 --> 00:30:23,720 What can't he cook? 644 00:30:23,720 --> 00:30:25,360 (LAUGHS) Bad food? 645 00:30:25,360 --> 00:30:27,600 (ALL LAUGH) 646 00:30:27,600 --> 00:30:30,760 Hopefully there's some bad food under there somewhere. 647 00:30:30,760 --> 00:30:32,400 Ready to see your choices? Yes. 648 00:30:33,400 --> 00:30:35,080 OK, Theo. 649 00:30:35,080 --> 00:30:39,680 First up, a 90-minute cook with only five ingredients. 650 00:30:42,040 --> 00:30:44,880 Your next choice of pantry is... 651 00:30:44,880 --> 00:30:48,600 ..60 minutes and 10 ingredients. 652 00:30:48,600 --> 00:30:51,320 And your third choice is... 653 00:30:53,600 --> 00:30:56,200 ..30 minutes and 20 ingredients. 654 00:30:57,680 --> 00:30:59,520 Plus you've got your underbench pantry... 655 00:30:59,520 --> 00:31:01,440 Underbench pantry, OK. ..for any of these choices. 656 00:31:01,440 --> 00:31:02,480 OK. 657 00:31:02,480 --> 00:31:04,160 Because this is a blind tasting, 658 00:31:04,160 --> 00:31:06,320 we won't get to see which pantry you choose. 659 00:31:07,440 --> 00:31:10,200 So, Shannon, we'll leave them in your very capable hands. 660 00:31:10,200 --> 00:31:11,800 Thanks, Mel. JOCK: Good luck, guys. 661 00:31:11,800 --> 00:31:13,280 THEO: Thanks, guys. 662 00:31:13,280 --> 00:31:14,760 Oh, what is he... MELISSA: Aww! 663 00:31:14,760 --> 00:31:16,520 Hey! Hey! 664 00:31:16,520 --> 00:31:18,760 Hey! (LAUGHTER) 665 00:31:18,760 --> 00:31:20,600 Good luck, fellas. Thanks. 666 00:31:20,600 --> 00:31:21,600 Come on. 667 00:31:22,600 --> 00:31:25,240 SHANNON: Alright, Theo, what are you thinking? 668 00:31:25,240 --> 00:31:27,560 Phwoar! This is hard. 669 00:31:27,560 --> 00:31:30,080 I do like some of the ingredients on the 60-minute. 670 00:31:30,080 --> 00:31:32,920 Apples and lemons. I could do something sweet. 671 00:31:32,920 --> 00:31:35,560 But then 90 minutes is nice to have up your sleeve as well. 672 00:31:35,560 --> 00:31:37,280 Well, then be able to bake that bread 673 00:31:37,280 --> 00:31:38,880 you've always wanted to be able to bake. 674 00:31:38,880 --> 00:31:40,400 Yeah. You've got 90 minutes. 675 00:31:41,600 --> 00:31:43,960 I might go with the 60-minute. OK. 676 00:31:43,960 --> 00:31:46,280 Deal done. Theo has the 60-minute pantry. 677 00:31:46,280 --> 00:31:48,280 Now, what are you gonna choose for Daz? 678 00:31:48,280 --> 00:31:50,480 Do you give him the time or give him the ingredients? 679 00:31:50,480 --> 00:31:53,120 I think, like, the 90-minute cook, 680 00:31:53,120 --> 00:31:55,520 there's not that much in terms of things to play with. 681 00:31:55,520 --> 00:31:57,280 I dunno. I mean, he's a world-class chef. 682 00:31:57,280 --> 00:32:00,560 He will find a way to cook something beautiful. 683 00:32:00,560 --> 00:32:03,360 Yeah, I know. You think 30 minutes is a long time for you? 684 00:32:03,360 --> 00:32:05,640 30 minutes is not a long time, eh? Alright. 685 00:32:05,640 --> 00:32:07,560 We'll go with the 30-minute. OK. 686 00:32:07,560 --> 00:32:09,040 Alright. Done. 687 00:32:10,560 --> 00:32:12,560 It's a good call, mate. Good call. 688 00:32:12,560 --> 00:32:15,080 Good choice, brother. I'd have done the same. 689 00:32:15,080 --> 00:32:17,840 I'd have done the same. Alright, cool. 690 00:32:17,840 --> 00:32:19,000 So, Theo. Yep. 691 00:32:19,000 --> 00:32:21,480 You have the 60-minute pantry and 10 ingredients. 692 00:32:21,480 --> 00:32:22,480 Yep. 693 00:32:22,480 --> 00:32:26,000 Darren, you've got the 30-minute pantry and 20 ingredients. 694 00:32:26,000 --> 00:32:29,280 OK, Theo, your 60 minutes start now. 695 00:32:29,280 --> 00:32:31,400 (CHEERING AND APPLAUSE) 696 00:32:33,240 --> 00:32:34,400 Come on, son. 697 00:32:35,840 --> 00:32:39,040 Not sure if I'll use it all but...I'll take it. 698 00:32:39,040 --> 00:32:40,960 It's all yours. (CHUCKLES) 699 00:32:40,960 --> 00:32:43,600 Let's go, let's go. Come on! 700 00:32:43,600 --> 00:32:46,640 Immunity pin is up for grabs, which I want badly, 701 00:32:46,640 --> 00:32:48,640 but I've gotta beat Darren. 702 00:32:48,640 --> 00:32:50,720 He's an absolute legend. 703 00:32:50,720 --> 00:32:52,240 This is gonna be tough. 704 00:32:52,240 --> 00:32:54,120 Look at him. You're writing your prep list. 705 00:32:54,120 --> 00:32:55,480 What are you doing? Apple...apple tart. 706 00:32:55,480 --> 00:32:57,400 And then a cream... Apple tart. 707 00:32:57,400 --> 00:32:59,040 Yeah. OK, you've made one before? 708 00:32:59,040 --> 00:33:00,720 I have. I've made many before. Great. 709 00:33:00,720 --> 00:33:02,880 Right, so you've got a confidence in your pastry? 710 00:33:02,880 --> 00:33:05,360 Make sure that's beautiful and thin, crisp. 711 00:33:05,360 --> 00:33:08,920 And then your apple has gotta be absolutely simple and perfect. 712 00:33:08,920 --> 00:33:11,520 You've got a lot to do. I'll leave you to it. 713 00:33:11,520 --> 00:33:13,200 Oh, gotta get moving. 714 00:33:13,200 --> 00:33:17,320 The first thing I need to do is make that pastry to the tart. 715 00:33:17,320 --> 00:33:20,960 It needs to be rich but at the same time crumbly, 716 00:33:20,960 --> 00:33:23,160 so when you bite into it, it sort of breaks apart. 717 00:33:23,160 --> 00:33:25,400 Simple things done perfectly 718 00:33:25,400 --> 00:33:28,360 will win you that little shiny pin. 719 00:33:28,360 --> 00:33:31,680 I think 60's better than 45 that we had in the first round 720 00:33:31,680 --> 00:33:33,680 and Darren's only got 30 minutes. 721 00:33:33,680 --> 00:33:36,120 So I hope that he gets a bit frazzled. 722 00:33:36,120 --> 00:33:37,560 There's a pressure on him big-time. 723 00:33:37,560 --> 00:33:40,240 Have a look, he's getting scared. I can see him over there. 724 00:33:40,240 --> 00:33:43,200 I mean, 30 minutes, you know, he's gonna struggle big-time. 725 00:33:43,200 --> 00:33:44,960 You know, that's what I think anyway. 726 00:33:44,960 --> 00:33:47,600 (LAUGHTER) We'll see. We'll see what he does. 727 00:33:47,600 --> 00:33:49,640 (LAUGHS) He's a good dude. 728 00:33:49,640 --> 00:33:52,120 Yeah. What's he doing? 729 00:33:52,120 --> 00:33:54,000 He's doing an apple tart. Great. 730 00:33:54,000 --> 00:33:56,920 He's confident in making tarts. Yeah, great. 731 00:33:56,920 --> 00:33:59,440 I think there's a tiny advantage with Theo, 732 00:33:59,440 --> 00:34:03,480 with his experience and familiarity with the MasterChef kitchen. 733 00:34:03,480 --> 00:34:05,960 But typically I'd get 30 minutes to cook for the kids 734 00:34:05,960 --> 00:34:09,960 when I come home from work, so it's not an unusual time constraint. 735 00:34:09,960 --> 00:34:12,560 In terms of ingredients on the 30-minute table, 736 00:34:12,560 --> 00:34:13,720 what are you thinking? 737 00:34:13,720 --> 00:34:16,000 Honestly, it's a coin toss. Like, I love quail. 738 00:34:16,000 --> 00:34:18,360 Obviously prawns. I'm actually thinking barramundi, though. 739 00:34:18,360 --> 00:34:19,800 Yeah. 740 00:34:19,800 --> 00:34:21,000 Daz. 741 00:34:21,000 --> 00:34:24,160 What's it like working with Andy? He's always yelling at me. 742 00:34:24,160 --> 00:34:26,040 (CONTESTANTS LAUGH) 743 00:34:26,040 --> 00:34:27,200 No, he's amazing. 744 00:34:27,200 --> 00:34:29,280 He's... He's not scared of hard work, that's for sure. 745 00:34:29,280 --> 00:34:31,080 I've got a lot of respect for Andy. 746 00:34:31,080 --> 00:34:34,000 We go back many years, so there's obviously a lot riding on this one. 747 00:34:34,000 --> 00:34:35,200 Not just the Ducks. 748 00:34:35,200 --> 00:34:37,400 I'd be lying if I said I wasn't slightly nervous. 749 00:34:37,400 --> 00:34:38,760 Don't wanna let the side down. 750 00:34:40,960 --> 00:34:44,000 Right, Theo. You've got it, mate. OK. Alright. Thanks, mate. 751 00:34:44,000 --> 00:34:45,800 (ALL CHEER) 752 00:34:45,800 --> 00:34:47,840 Time goes really fast in this kitchen. 753 00:34:47,840 --> 00:34:50,760 PHIL: Nice. Chill it down. Good work, Theo. Let's go, mate. 754 00:34:51,960 --> 00:34:53,640 Now that my dough's resting, 755 00:34:53,640 --> 00:34:55,920 I really need to get on my filling for my tart. 756 00:34:55,920 --> 00:34:59,120 Look at that me go. Who would have thought? 757 00:34:59,120 --> 00:35:00,760 It looks very ap-peel-ing. 758 00:35:00,760 --> 00:35:03,520 (LAUGHS) Get out of here. 759 00:35:03,520 --> 00:35:05,840 This is the compote? Yeah, this is gonna be the compote. 760 00:35:05,840 --> 00:35:07,520 Get them down. Cut 'em...cut 'em small and... 761 00:35:07,520 --> 00:35:09,120 Cut 'em small, yep. Yep. You gotta push. 762 00:35:09,120 --> 00:35:10,480 30 minutes are nearly gone, mate. 763 00:35:10,480 --> 00:35:13,240 So push. Yep. 764 00:35:14,320 --> 00:35:18,000 How it is possible that half an hour is already gone? 765 00:35:18,000 --> 00:35:20,240 It's taking forever to cut up my apples. 766 00:35:21,520 --> 00:35:23,360 But I still need to start on my custard 767 00:35:23,360 --> 00:35:25,400 and now I'm starting to feel the pressure. 768 00:35:25,400 --> 00:35:29,160 Alright, Daz. Your 30 minutes starts now. 769 00:35:30,840 --> 00:35:32,000 (APPLAUSE) Hey! 770 00:35:32,000 --> 00:35:33,000 Here we go. 771 00:35:35,000 --> 00:35:37,400 I've only got half an hour to cook. 772 00:35:37,400 --> 00:35:39,280 There's no room for error. 773 00:35:39,280 --> 00:35:42,400 So the strategy really is not to waste any time. 774 00:35:44,160 --> 00:35:45,960 Good luck, mate. (CHEERING AND APPLAUSE) 775 00:35:45,960 --> 00:35:47,360 ROBBIE: Here we go. 776 00:35:49,520 --> 00:35:51,000 There you go, mate. Good luck, geezer. 777 00:35:51,000 --> 00:35:52,520 Thanks, mate. 778 00:35:52,520 --> 00:35:54,320 I'm gonna do barramundi, whole-roasted, 779 00:35:54,320 --> 00:35:57,000 uh, with mango chilli vinegar, 780 00:35:57,000 --> 00:35:59,920 pickled cabbage and flatbreads. 781 00:36:00,920 --> 00:36:03,120 Mate, it's looking yum. 782 00:36:03,120 --> 00:36:05,680 First things first, I need to make a simple marinade 783 00:36:05,680 --> 00:36:08,360 and sort of big, bold, lots of spice. 784 00:36:08,360 --> 00:36:10,360 The emphasis is always on flavour. 785 00:36:10,360 --> 00:36:11,720 Like, it has to be delicious. 786 00:36:11,720 --> 00:36:13,280 Like, 'lick the bowl clean' tasty. 787 00:36:14,320 --> 00:36:17,320 A barramundi this size should take 20 minutes, 788 00:36:17,320 --> 00:36:19,920 which will give me enough time to crack on with the other components. 789 00:36:19,920 --> 00:36:23,200 Give Daz some encouragement too. Come on! Get him pumping. 790 00:36:23,200 --> 00:36:24,760 (ALL CHEER) 791 00:36:24,760 --> 00:36:26,200 You clapping for him? 792 00:36:27,560 --> 00:36:28,680 Thanks, guys. 793 00:36:28,680 --> 00:36:30,920 (ALL LAUGH) 794 00:36:30,920 --> 00:36:33,360 Time is getting away from me. 795 00:36:33,360 --> 00:36:37,320 I'm stressed out. The compote for my apple tart is cooking away. 796 00:36:37,320 --> 00:36:40,240 But I'm running out of time and I've got three tarts to do. 797 00:36:40,240 --> 00:36:43,120 I haven't even thought about that lemon custard yet. 798 00:36:43,120 --> 00:36:46,480 I need to get my tart shells in the oven asap. 799 00:36:47,840 --> 00:36:49,640 This is chewing up a lot of time, 800 00:36:49,640 --> 00:36:52,680 but I need to get 'em thin and uniform. 801 00:36:52,680 --> 00:36:54,280 Come on, mate, you gotta get 'em in. 802 00:36:54,280 --> 00:36:57,600 Keep your composure. This is your bread and butter, so to speak. 803 00:36:57,600 --> 00:36:58,960 Excuse the pun, OK? Yeah. 804 00:36:58,960 --> 00:37:01,400 What are you doing right now? And we're running out of time. 805 00:37:01,400 --> 00:37:03,200 OK. We are running out of time. 806 00:37:13,440 --> 00:37:19,560 NARRATOR: In the mood to cook? 807 00:37:19,560 --> 00:37:21,040 on 10 play. 808 00:37:23,720 --> 00:37:26,200 (CLOCK TICKS) (PEOPLE MUTTER) 809 00:37:26,200 --> 00:37:28,240 THEO: I'm starting to panic a little bit now. 810 00:37:28,240 --> 00:37:30,880 These tart shells need to go into the oven asap. 811 00:37:30,880 --> 00:37:32,320 SHANNON: Go for it, mate. Come on. 812 00:37:32,320 --> 00:37:34,200 Get the energy back in here. Come on! 813 00:37:34,200 --> 00:37:35,960 Come on, Theo! 814 00:37:35,960 --> 00:37:37,160 Awesome! (WHISTLING) 815 00:37:37,160 --> 00:37:39,920 Let's get this going. How long are they gonna be in the oven? 816 00:37:39,920 --> 00:37:41,280 20 minutes. 20 minutes? 817 00:37:41,280 --> 00:37:43,800 Yep. Wow. OK. 818 00:37:46,000 --> 00:37:47,320 Hoo! 819 00:37:47,320 --> 00:37:49,320 I finally got my tart shells in the oven. 820 00:37:49,320 --> 00:37:53,000 I'm gonna start on my custard. I've gotta motor. 821 00:37:53,000 --> 00:37:54,640 Instinct now. OK. 822 00:37:54,640 --> 00:37:56,840 You can do this, so nail it. 823 00:37:56,840 --> 00:37:59,280 Thanks, mate. Yeah. Thank you. Yeah? OK. 824 00:37:59,280 --> 00:38:00,400 OK. Come on. Thanks. 825 00:38:00,400 --> 00:38:02,720 You're all over it, mate. Yeah, you're doing good, Theo. 826 00:38:14,040 --> 00:38:16,920 Right, I've taken off my apples. OK. Did you taste it? 827 00:38:16,920 --> 00:38:18,720 Yeah, I tasted 'em, yeah. You did? 828 00:38:18,720 --> 00:38:20,400 You tell me. Balance? Tartness? 829 00:38:20,400 --> 00:38:23,240 I think it's quite... a little bit sweet, actually. 830 00:38:23,240 --> 00:38:24,240 OK. 831 00:38:24,240 --> 00:38:27,800 The apple is important because that's the main element. 832 00:38:27,800 --> 00:38:29,280 Probably a bit too much sugar. 833 00:38:29,280 --> 00:38:30,480 Yep. OK. 834 00:38:30,480 --> 00:38:33,720 It tastes good, but I'm facing a pro chef. 835 00:38:33,720 --> 00:38:35,560 I really need to take it to another level. 836 00:38:37,200 --> 00:38:38,680 Normally, we have cinnamon, 837 00:38:38,680 --> 00:38:42,840 but I don't have a pantry and then I think maybe pepper will work. 838 00:38:47,560 --> 00:38:48,560 Hmm. 839 00:38:48,560 --> 00:38:50,920 Ooh, that's good. Yeah, pepper is your friend. 840 00:38:50,920 --> 00:38:53,000 The pepper in the compote 841 00:38:53,000 --> 00:38:55,360 takes it from just an apple tart 842 00:38:55,360 --> 00:38:58,240 to an immunity-pin-winning apple tart. 843 00:38:58,240 --> 00:39:00,640 ROBBIE: Theo's pretty clever. He's looking pretty good. 844 00:39:00,640 --> 00:39:02,640 Yeah. Doing something different. 845 00:39:02,640 --> 00:39:04,000 Good job. 846 00:39:06,480 --> 00:39:08,440 I can hear him chopping over there. 847 00:39:10,080 --> 00:39:11,600 DECLAN: Great knife skills, Daren. 848 00:39:11,600 --> 00:39:13,440 (LAUGHS) Thank you very much. 849 00:39:16,040 --> 00:39:18,120 So, tell me, what do we got here? 850 00:39:18,120 --> 00:39:21,520 Fish is in. Uh, so I've got a mango chilli vinegar. 851 00:39:21,520 --> 00:39:22,520 Mm. 852 00:39:22,520 --> 00:39:24,400 Um, a little bit of quick pickle cabbage. 853 00:39:25,760 --> 00:39:28,560 The flatbreads, I'm gonna roll out and make them now. 854 00:39:28,560 --> 00:39:32,080 Ooh, do you wanna compete against our bread boy with flatbread? 855 00:39:32,080 --> 00:39:34,960 Of course. (LAUGHS) (SNICKERS) 856 00:39:36,360 --> 00:39:39,720 ROBBIE: So, Daz, you're putting that chilli stuff in there, eh? 857 00:39:39,720 --> 00:39:41,320 To give that a little bit of flavour. 858 00:39:41,320 --> 00:39:44,720 So, to be honest, I find it hard not to put chilli in everything. 859 00:39:44,720 --> 00:39:46,880 Yeah. Yum. 860 00:39:46,880 --> 00:39:50,320 It's down to the wire now. There is only five minutes to go. 861 00:39:50,320 --> 00:39:52,600 Bring it home! (CHEERING AND APPLAUSE) 862 00:39:52,600 --> 00:39:54,680 (WHISTLING) RALPH: You got this, Theo! 863 00:39:54,680 --> 00:39:56,920 How are those shells doing? I'm gonna take them out now. 864 00:39:56,920 --> 00:39:59,640 OK, good, good. Alright. They look good. 865 00:39:59,640 --> 00:40:00,960 My hands are shaking. 866 00:40:00,960 --> 00:40:03,560 The clock is ticking. I'm stressed out. 867 00:40:03,560 --> 00:40:05,240 Fill 'em. Let's go. Fill 'em. Let's go. 868 00:40:05,240 --> 00:40:08,480 I've gotta fill these tarts with that compote. 869 00:40:08,480 --> 00:40:11,080 I have to finish my apple circles and my custard. 870 00:40:11,080 --> 00:40:13,240 I'm working so fast now. 871 00:40:16,880 --> 00:40:18,960 Be generous with that apple. Fill it right up. 872 00:40:18,960 --> 00:40:21,160 You're doing amazing. Keep it up. Yeah, it looks great. 873 00:40:21,160 --> 00:40:23,600 PHIL: Go on, mate. That's it. Let's go, let's go. Come on. 874 00:40:23,600 --> 00:40:24,920 CONTESTANT: Come on, Theo. 875 00:40:24,920 --> 00:40:27,440 I'll grab your plate for you, OK? Thanks, mate. 876 00:40:27,440 --> 00:40:28,880 Thank God Shannon is here. 877 00:40:28,880 --> 00:40:31,320 How long have I got? OK, plenty of time left. 878 00:40:31,320 --> 00:40:32,560 Two minutes. Come on. 879 00:40:32,560 --> 00:40:35,200 Come on, mate. Let's go, last push. Come on, Theo. Let's go! 880 00:40:35,200 --> 00:40:36,600 Theo, come on, mate. 881 00:40:37,600 --> 00:40:40,440 DARREN: Went quick, didn't it? (LAUGHS) 882 00:40:40,440 --> 00:40:43,160 Two minutes to go. Really time to organise myself now. 883 00:40:43,160 --> 00:40:45,480 The barramundi's looking good but... 884 00:40:46,800 --> 00:40:48,760 ..to the touch, it's not quite there. 885 00:40:48,760 --> 00:40:50,560 That's... You kind of want it to be under. 886 00:40:50,560 --> 00:40:52,120 And it will just...it will cook on. 887 00:40:57,120 --> 00:40:59,240 Quick. Come on. Finish. Do the apple. Do the apple. 888 00:41:00,240 --> 00:41:01,640 Come on, Theo. 889 00:41:01,640 --> 00:41:03,680 OK, guys. It's come down to this. 890 00:41:03,680 --> 00:41:06,320 Come on. That's it. Couple more discs, mate. You're nearly there. 891 00:41:06,320 --> 00:41:07,760 10 seconds to go. 892 00:41:07,760 --> 00:41:11,240 SHANNON AND CONTESTANTS: 9, 8, 7, 6, 893 00:41:11,240 --> 00:41:15,480 5, 4, 3, 2, 1. 894 00:41:15,480 --> 00:41:18,520 Step away. (CHEERING AND APPLAUSE) 895 00:41:18,520 --> 00:41:21,080 Thanks for the help. Cheers, mate. 896 00:41:21,080 --> 00:41:23,200 How'd you go? Bloody hell. Thanks, mate. 897 00:41:23,200 --> 00:41:25,280 Honestly, man, that was... 898 00:41:25,280 --> 00:41:27,840 Oh, wow. Looks great. Awesome, man. 899 00:41:27,840 --> 00:41:29,920 I was under some pressure there, tell you what. 900 00:41:29,920 --> 00:41:32,160 It's really good. Mate, well done. How'd you go, mate? 901 00:41:32,160 --> 00:41:33,720 Let me see what you did. Terrible. 902 00:41:33,720 --> 00:41:35,760 (LAUGHS) PHIL: Banquet for 12 people. 903 00:41:35,760 --> 00:41:37,080 Ohhh! 904 00:41:37,080 --> 00:41:39,120 (LAUGHS) 905 00:41:39,120 --> 00:41:41,880 Come on. Jeez! 906 00:41:41,880 --> 00:41:43,360 What the... (LAUGHTER) 907 00:41:43,360 --> 00:41:45,720 I'm pretty sure that he had his team 908 00:41:45,720 --> 00:41:47,720 from Three Blue Ducks helping him out. 909 00:41:47,720 --> 00:41:50,000 How did he get all that done in 30 minutes? 910 00:41:50,000 --> 00:41:51,280 Foof! 911 00:41:51,280 --> 00:41:53,120 Yeah, it was a bit of a push actually, 912 00:41:53,120 --> 00:41:55,000 but it come out right, yeah. 913 00:41:55,000 --> 00:41:57,760 There's a lot at stake. If I win, it'll be a massive relief. 914 00:41:57,760 --> 00:42:00,200 If I don't...I'm hiding. 915 00:42:00,200 --> 00:42:01,800 (LAUGHS) 916 00:42:01,800 --> 00:42:03,720 I stressed you out then, didn't I? 917 00:42:03,720 --> 00:42:05,360 Yes. (LAUGHS) 918 00:42:07,720 --> 00:42:09,920 This is gonna be a very interesting tasting 919 00:42:09,920 --> 00:42:12,520 for a couple of reasons - I'm keen to see what they've cooked, 920 00:42:12,520 --> 00:42:16,840 but can't wait to see if Theo can take the pin home. 921 00:42:16,840 --> 00:42:18,320 I'm excited to see what happened. 922 00:42:18,320 --> 00:42:19,680 Which pantry did he choose, 923 00:42:19,680 --> 00:42:22,480 which pantry did he make Daz cook from as well? 924 00:42:22,480 --> 00:42:24,840 Ready for this one, eh? Yeah, let's do it. 925 00:42:29,080 --> 00:42:30,320 Oh. 926 00:42:30,320 --> 00:42:31,360 Mmm! 927 00:42:31,360 --> 00:42:33,280 Ooh, a cream gun. 928 00:42:33,280 --> 00:42:35,600 Apple tart with lemon custard. 929 00:42:35,600 --> 00:42:36,720 Thank you. Thanks, Lizzy. 930 00:42:36,720 --> 00:42:37,760 Thank you. 931 00:42:48,440 --> 00:42:49,880 Thank you. Thank you. 932 00:42:49,880 --> 00:42:52,120 What do we think? 933 00:42:52,120 --> 00:42:55,920 So the thing is Daz loves to make this kind of stuff. 934 00:42:55,920 --> 00:42:57,840 Really? He loves classic baking. 935 00:42:57,840 --> 00:43:01,800 So it may be Daz. Alright, let's try it. 936 00:43:01,800 --> 00:43:02,880 Yeah. 937 00:43:30,600 --> 00:43:32,800 I think there's a lot of intelligence 938 00:43:32,800 --> 00:43:35,400 that has gone into, you know, this little tart. 939 00:43:35,400 --> 00:43:38,440 Flavour's fantastic and you get a little bit of everything. 940 00:43:38,440 --> 00:43:40,600 The stewed apples was the absolute highlight for me. 941 00:43:40,600 --> 00:43:42,960 The balance on that with a little bit of lemon zest, 942 00:43:42,960 --> 00:43:45,160 a little bit of salt, little bit of pepper in there. 943 00:43:45,160 --> 00:43:46,800 I thought it was absolutely spot-on. 944 00:43:46,800 --> 00:43:49,480 The tart shell itself, the bake on it is beautiful. 945 00:43:49,480 --> 00:43:51,400 I couldn't agree more. I really enjoyed it. 946 00:43:51,400 --> 00:43:55,840 The stewed apples, great flavour, great texture. 947 00:43:55,840 --> 00:44:00,200 I like the nice crunchy layer of neatly cut-out apples on top. 948 00:44:00,200 --> 00:44:01,680 Bit of a textural play. 949 00:44:01,680 --> 00:44:03,640 Also love the flavour of the tart case. 950 00:44:03,640 --> 00:44:06,920 Really, really crunchy, delicious and tasty. 951 00:44:06,920 --> 00:44:09,800 Execution-wise, tart shell was too thick. 952 00:44:10,800 --> 00:44:12,400 Should we score? Yep. 953 00:44:20,360 --> 00:44:24,040 I can see a big old platter. Ooh. 954 00:44:25,960 --> 00:44:27,120 Wow. 955 00:44:27,120 --> 00:44:32,080 Whole barramundi, pickled cabbage, flatbread, and mango chilli vinegar. 956 00:44:32,080 --> 00:44:34,160 Amazing. Thank you. Thank you. 957 00:44:36,400 --> 00:44:38,440 Hmm. 958 00:44:40,640 --> 00:44:42,120 Look at this feast. 959 00:44:42,120 --> 00:44:43,360 It is a feast, isn't it? 960 00:44:43,360 --> 00:44:45,160 It's pretty gorgeous. Looks pretty good. 961 00:44:46,840 --> 00:44:48,920 It looks fun. Smells delicious. It does. Does smell great. 962 00:44:48,920 --> 00:44:51,520 Whose flatbreads could these be - Daz's or... 963 00:44:51,520 --> 00:44:53,520 That's the only thing where I'm, like... 964 00:44:53,520 --> 00:44:54,840 I mean... 965 00:44:54,840 --> 00:44:57,680 If that wasn't there, I'd just go Daz straightaway, 966 00:44:57,680 --> 00:45:00,040 but because there's a flatbread there, it could be Theo. 967 00:45:00,040 --> 00:45:01,160 Mmm. 968 00:45:01,160 --> 00:45:02,480 Righto. 969 00:45:05,840 --> 00:45:07,920 What? 970 00:45:07,920 --> 00:45:09,560 (SIGHS) Oh, no. 971 00:45:10,880 --> 00:45:12,400 Is she cooked? 972 00:45:27,400 --> 00:45:28,920 MELISSA: What? 973 00:45:28,920 --> 00:45:30,680 Is she cooked? 974 00:45:30,680 --> 00:45:32,480 Look at that. 975 00:45:32,480 --> 00:45:34,600 It's very close. 976 00:45:38,200 --> 00:45:39,680 That looks good. 977 00:45:39,680 --> 00:45:41,560 Smells amazing. Mm. 978 00:46:05,200 --> 00:46:06,440 It's pretty moreish. 979 00:46:06,440 --> 00:46:07,720 It's delicious. 980 00:46:15,120 --> 00:46:16,760 The devil really is in the details. 981 00:46:16,760 --> 00:46:18,560 Every single element, 982 00:46:18,560 --> 00:46:21,600 from how beautifully seasoned and perfumed the bread is 983 00:46:21,600 --> 00:46:24,520 to beautiful savoury quality of the fish, 984 00:46:24,520 --> 00:46:26,680 that doesn't happen by accident. 985 00:46:26,680 --> 00:46:30,320 This does have 'Darren Robertson' written all over it, doesn't it? 986 00:46:31,960 --> 00:46:35,800 The brightness and the acidity of everything going on 987 00:46:35,800 --> 00:46:39,120 has just made that little salsa number absolutely sick. 988 00:46:39,120 --> 00:46:42,080 And then the fish was cooked really, really nicely. 989 00:46:42,080 --> 00:46:45,800 It really is a tasty, tasty feast, isn't it? 990 00:46:45,800 --> 00:46:48,480 We spent most of last season talking about, you know, 991 00:46:48,480 --> 00:46:50,040 layer the flavours, layer the flavours. 992 00:46:50,040 --> 00:46:52,560 This is like a complete lesson to whoever did it. 993 00:46:52,560 --> 00:46:54,480 Theo's... Like, he can bring the flavour. 994 00:46:54,480 --> 00:46:58,040 That's why I'm looking at it going, "Could Theo do this? Possibly." 995 00:46:58,040 --> 00:46:59,400 Should we score it? 996 00:47:07,960 --> 00:47:09,240 Wow! Theo. 997 00:47:09,240 --> 00:47:13,600 It's not every day you get to go toe to toe with someone like Darren. 998 00:47:13,600 --> 00:47:15,520 Shannon, what was the atmosphere like out here? 999 00:47:16,520 --> 00:47:18,360 60 minutes just sometimes isn't enough, 1000 00:47:18,360 --> 00:47:20,720 but, um, we had fun. 1001 00:47:20,720 --> 00:47:23,040 I am dying to know who cooked what. 1002 00:47:23,040 --> 00:47:25,680 Theo? I made the apple tart. 1003 00:47:27,040 --> 00:47:31,640 Well, nothing left to do but to see if it got you across the line. 1004 00:47:31,640 --> 00:47:36,320 Theo, the contents of your tart were delicious. 1005 00:47:36,320 --> 00:47:41,880 I gave you a score of 8 out of 10. 1006 00:47:41,880 --> 00:47:44,040 (CHEERING AND APPLAUSE) 1007 00:47:47,880 --> 00:47:51,720 Mate, your flavours, absolutely on point. 1008 00:47:51,720 --> 00:47:54,360 I scored your dish 8 out of 10. 1009 00:47:54,360 --> 00:47:55,680 (CHEERING AND APPLAUSE) 1010 00:48:00,040 --> 00:48:01,320 Hey, you smashed it. 1011 00:48:01,320 --> 00:48:04,520 Theo, brilliant flavours in there. 1012 00:48:04,520 --> 00:48:07,640 But the execution needed work. 1013 00:48:07,640 --> 00:48:09,080 I gave you... 1014 00:48:10,400 --> 00:48:11,760 ..7 out of 10. 1015 00:48:11,760 --> 00:48:15,080 Thank you. (CHEERING AND APPLAUSE) 1016 00:48:15,080 --> 00:48:19,640 That gives you a combined score of 23 out of 30. 1017 00:48:19,640 --> 00:48:20,960 Well done, mate. Well done, Theo. 1018 00:48:20,960 --> 00:48:22,440 Thank you. 1019 00:48:25,720 --> 00:48:28,000 (SINGSONGS) Darren. Go on. 1020 00:48:30,320 --> 00:48:34,640 It's really hard to cook barramundi in that space of time. 1021 00:48:34,640 --> 00:48:36,440 But you did it really well, mate. 1022 00:48:38,560 --> 00:48:40,080 8 out of 10. 1023 00:48:40,080 --> 00:48:42,520 (CHEERING AND APPLAUSE) 1024 00:48:50,120 --> 00:48:53,280 Game on, hey? (LAUGHS) 1025 00:48:54,640 --> 00:48:56,880 Ooh, I never thought this... We can end it there. 1026 00:48:56,880 --> 00:48:58,520 ..would be happening. 1027 00:48:58,520 --> 00:48:59,960 (LAUGHS) 1028 00:49:01,360 --> 00:49:04,400 That little mango salsa guy, mate, that was fire. 1029 00:49:04,400 --> 00:49:05,680 You've still got it. 1030 00:49:05,680 --> 00:49:07,360 I gave you 8 out of 10. 1031 00:49:07,360 --> 00:49:10,000 (APPLAUSE) 1032 00:49:16,880 --> 00:49:19,080 Look at the worry on Daz's face. 1033 00:49:19,080 --> 00:49:21,320 (LAUGHS) Christ! He's like... 1034 00:49:23,080 --> 00:49:25,640 Darren, somehow in 30 minutes, 1035 00:49:25,640 --> 00:49:29,040 you created a feast for the eyes and for the spirit. 1036 00:49:32,800 --> 00:49:34,120 I scored you... 1037 00:49:35,360 --> 00:49:37,040 ..a 9 out of 10. 1038 00:49:37,040 --> 00:49:38,440 (CHEERING AND APPLAUSE) Mate. 1039 00:49:38,440 --> 00:49:40,800 Close. Bloody hell. You did alright there, mate. 1040 00:49:40,800 --> 00:49:42,800 I tell you, that was really good. Thank you. 1041 00:49:42,800 --> 00:49:47,000 Which means that, sorry, Theo, Darren is the winner today. 1042 00:49:47,000 --> 00:49:48,080 Breathe out, big fella. 1043 00:49:48,080 --> 00:49:50,840 (ALL LAUGH) 1044 00:49:53,440 --> 00:49:55,320 Darren, it's been an honour, mate. 1045 00:49:55,320 --> 00:49:57,920 You really are a credit to your craft. 1046 00:49:57,920 --> 00:49:59,400 Cheers, brother. Appreciate it. 1047 00:49:59,400 --> 00:50:01,520 It's been awesome to be here. Thanks for having me. 1048 00:50:03,360 --> 00:50:05,640 Theo, it was a close one. Yeah! 1049 00:50:05,640 --> 00:50:06,760 (LAUGHS) 1050 00:50:06,760 --> 00:50:09,560 You might not have got yourself a pin today, but not to worry. 1051 00:50:09,560 --> 00:50:12,280 You've won immunity from Sunday night's elimination, 1052 00:50:12,280 --> 00:50:14,040 So, well done, mate. Thank you. 1053 00:50:15,160 --> 00:50:16,600 Thanks, mate. Thank you. 1054 00:50:20,280 --> 00:50:22,040 Mate, it's amazing having you in the kitchen. 1055 00:50:22,040 --> 00:50:24,080 Look forward to next week already. Mate, thank you. 1056 00:50:24,080 --> 00:50:25,160 Thank you, mate. Thank you. 1057 00:50:25,160 --> 00:50:27,560 For the rest, if you don't wanna be heading home this Sunday, 1058 00:50:27,560 --> 00:50:32,720 make sure the next time you walk in this kitchen, you come in to win. 1059 00:50:32,720 --> 00:50:34,320 Go home, make yourselves a cup of tea, 1060 00:50:34,320 --> 00:50:37,320 put your feet up, be kind to each other and we'll see you next time. 1061 00:50:37,320 --> 00:50:39,240 See you, guys. 'Bye. 1062 00:50:39,240 --> 00:50:41,160 Mate, well done, brother. Thank you. 1063 00:50:41,160 --> 00:50:43,000 You smashed it, man. That was really good. 1064 00:50:43,000 --> 00:50:45,200 Well done, Darren. See ya. 1065 00:50:45,200 --> 00:50:46,920 (LAUGHTER) 1066 00:50:46,920 --> 00:50:48,760 Good job! Yay! 1067 00:50:49,760 --> 00:50:52,720 NARRATOR: Sunday night on MasterChef Australia... 1068 00:50:52,720 --> 00:50:54,600 Julie Goodwin, everybody! 1069 00:50:54,600 --> 00:50:56,520 (CHEERING AND APPLAUSE) 1070 00:50:56,520 --> 00:51:02,120 ..we cap off Secrets to Success week with the OG. 1071 00:51:02,120 --> 00:51:05,840 It's Julie-bloody-Goodwin and it's like, "Yeah!" 1072 00:51:07,080 --> 00:51:10,640 But...on elimination day... 1073 00:51:10,640 --> 00:51:12,760 We have to come clean. 1074 00:51:12,760 --> 00:51:17,120 ..why stop at just one surprise? 1075 00:51:17,120 --> 00:51:20,360 Now she's back for redemption. 1076 00:51:20,360 --> 00:51:22,360 LARISSA: I'm not done with MasterChef yet. 1077 00:51:22,360 --> 00:51:23,760 I'm fighting for my position 1078 00:51:23,760 --> 00:51:24,960 back into this competition, 1079 00:51:24,960 --> 00:51:27,520 so I absolutely have to bring it. 1080 00:51:32,320 --> 00:51:34,640 Captions by Red Bee Media