1 00:00:00,000 --> 00:00:00,160 Between is available now. Go to 2 00:00:00,160 --> 00:00:00,440 Between is available now. Go to our 3 00:00:01,040 --> 00:00:06,800 NARRATOR: Previously on MasterChef Australia... 4 00:00:06,800 --> 00:00:09,400 It was a week full of inspiration... 5 00:00:09,400 --> 00:00:12,200 JOCK: Emelia Jackson, everybody! 6 00:00:12,200 --> 00:00:15,000 ..from chefs who have been in their shoes. 7 00:00:15,000 --> 00:00:16,160 ANDY: Yeah, boys! 8 00:00:16,160 --> 00:00:19,400 It's all about giving you the secrets for success. 9 00:00:19,400 --> 00:00:21,160 (GASPS) Ohh! 10 00:00:21,160 --> 00:00:26,200 Plus an immunity cook featuring a barbecue chook... 11 00:00:26,200 --> 00:00:28,560 It's everyone's favourite! Who doesn't love it? 12 00:00:28,560 --> 00:00:32,960 JOCK: That's delicious. Like, it's really, really, really tasty. 13 00:00:32,960 --> 00:00:34,640 You've knocked it out of the park. 14 00:00:34,640 --> 00:00:38,360 (LAUGHS) ..saw Theo secure his safety. 15 00:00:38,360 --> 00:00:41,720 I really loved it. You've got the passion and you've got the skill. 16 00:00:41,720 --> 00:00:43,400 I can see it in the apron. 17 00:00:45,000 --> 00:00:50,360 Tonight, it's an elimination that will shock everyone. 18 00:00:50,360 --> 00:00:52,920 GRACE: I am freaking out. 19 00:00:52,920 --> 00:00:56,000 With the first of two major surprises 20 00:00:56,000 --> 00:00:58,960 about to walk through those doors. 21 00:00:58,960 --> 00:01:03,120 There's been a lot of secrets and surprises this season. 22 00:01:03,120 --> 00:01:07,040 But this is the biggest one yet. 23 00:01:07,040 --> 00:01:08,600 (GASPS) 24 00:01:29,680 --> 00:01:32,600 MALISSA: Alright, guys. Let's stay in the competition today. 25 00:01:32,600 --> 00:01:35,040 (ANTONIO LAUGHS) Good advice, Malissa. 26 00:01:35,040 --> 00:01:36,600 (CHUCKLES) 27 00:01:36,600 --> 00:01:39,920 RUE: Man, this is my first day back in the kitchen. 28 00:01:39,920 --> 00:01:42,120 A bit nervous, are you? Oh! 29 00:01:42,120 --> 00:01:47,200 Coming into today's elimination, I am feeling very anxious. 30 00:01:47,200 --> 00:01:52,760 I have been away for a week and, guess what, I am in a black apron. 31 00:01:52,760 --> 00:01:54,320 You can imagine my excitement. 32 00:01:54,320 --> 00:01:55,920 Big day for you, Theo. 33 00:01:55,920 --> 00:01:58,440 Big day up in the gantry. THEO: Yeah, huge day for me. 34 00:01:59,840 --> 00:02:01,120 (CONTESTANT GROANS) 35 00:02:02,240 --> 00:02:04,400 (DRAMATIC MUSIC) 36 00:02:18,880 --> 00:02:20,520 (CONTESTANTS MUTTER AND EXCLAIM) (JUDGES APPLAUD) 37 00:02:23,000 --> 00:02:24,720 RHIANNON: Oh, look, there's cloches. 38 00:02:24,720 --> 00:02:26,320 JOCK: Morning! 39 00:02:26,320 --> 00:02:29,320 (GASPS) No! 40 00:02:29,320 --> 00:02:34,840 Walking through the doors and there looks to be about 50 cloches there. 41 00:02:34,840 --> 00:02:37,760 I'm excited to see what could be under them. 42 00:02:37,760 --> 00:02:42,080 Come on, in you come. Get a spring in your step! 43 00:02:42,080 --> 00:02:43,640 Oh! 44 00:02:43,640 --> 00:02:45,360 Oh, I'm scared. 45 00:02:45,360 --> 00:02:46,480 Oh, God! 46 00:02:50,120 --> 00:02:51,800 Morning, guys. 47 00:02:51,800 --> 00:02:53,800 CONTESTANTS: Morning! 48 00:02:54,840 --> 00:02:58,440 It's Sunday, which means it's another All-In Elimination. 49 00:02:58,440 --> 00:03:00,600 Black aprons. Nice and heavy. CONTESTANTS: Yep. 50 00:03:00,600 --> 00:03:01,840 Very. 51 00:03:01,840 --> 00:03:04,840 When I say 'all-in', nearly all-in, 52 00:03:04,840 --> 00:03:06,880 except for you, Theo, up in the gantry. 53 00:03:06,880 --> 00:03:08,640 How's that feel, mate? 54 00:03:08,640 --> 00:03:10,400 Feels pretty good today, to be honest. 55 00:03:10,400 --> 00:03:13,640 I see you're wearing a black solidarity shirt there. 56 00:03:13,640 --> 00:03:17,080 I wanted to join the team just, you know, to feel like I'm part of it 57 00:03:17,080 --> 00:03:18,840 but, yeah, I like being up here, though. 58 00:03:19,840 --> 00:03:23,880 Back down here in the real world, one of you today will go home. 59 00:03:27,280 --> 00:03:28,760 Malissa... 60 00:03:28,760 --> 00:03:30,280 ..first elimination for you. 61 00:03:30,280 --> 00:03:33,080 I know. First one. First time wearing the black apron. 62 00:03:33,080 --> 00:03:35,960 Yeah. How does it feel? So... It's scary. 63 00:03:35,960 --> 00:03:38,240 I'm scared about what's under those things. 64 00:03:38,240 --> 00:03:40,440 To the elephant in the room. 65 00:03:40,440 --> 00:03:41,760 Yeah. Yep. 66 00:03:42,760 --> 00:03:45,200 The sea of cloches behind us. 67 00:03:47,080 --> 00:03:50,160 To cap off Secrets to Success Week, 68 00:03:50,160 --> 00:03:52,520 we're gonna bring you a challenge 69 00:03:52,520 --> 00:03:55,440 that's been set by one of MasterChef's 70 00:03:55,440 --> 00:03:58,200 most beloved and brightest stars. 71 00:04:00,120 --> 00:04:02,840 Her cooking is unforgettable. 72 00:04:04,520 --> 00:04:06,360 She is unforgettable. 73 00:04:06,360 --> 00:04:10,240 She's built a career around family-style food 74 00:04:10,240 --> 00:04:13,240 that is humble, it's heartfelt, 75 00:04:13,240 --> 00:04:15,680 but above all else, it's delicious. 76 00:04:16,840 --> 00:04:19,000 Her name was the first 77 00:04:19,000 --> 00:04:21,840 to be engraved on a winner's trophy before any other. 78 00:04:23,200 --> 00:04:27,320 Please welcome Australia's favourite home cook, 79 00:04:27,320 --> 00:04:28,960 the OG MasterChef winner... 80 00:04:28,960 --> 00:04:31,360 Oh, my God! ..Julie Goodwin, everybody. 81 00:04:31,360 --> 00:04:32,960 (CHEERING AND APPLAUSE) 82 00:04:32,960 --> 00:04:35,120 CATH: Oh, wow! Amazing! 83 00:04:35,120 --> 00:04:36,320 Amazing! 84 00:04:36,320 --> 00:04:38,360 (CONTESTANTS CHEER WILDLY) 85 00:04:38,360 --> 00:04:39,920 (WHISTLING) 86 00:04:39,920 --> 00:04:42,080 Yes! It's Julie! 87 00:04:42,080 --> 00:04:45,040 (CHEERING AND WHISTLING CONTINUE) 88 00:04:45,040 --> 00:04:48,120 JOCK: Julie Goodwin! 89 00:04:52,160 --> 00:04:55,160 Oh, hi! CONTESTANTS: Hi! 90 00:04:55,160 --> 00:04:56,840 Wow. 91 00:04:56,840 --> 00:04:58,720 ANDY: Julie, welcome home. Thank you. 92 00:04:58,720 --> 00:05:01,440 Right where you belong in this very kitchen, huh? 93 00:05:01,440 --> 00:05:03,800 Oh, mate, it's so nice to be on this side. 94 00:05:03,800 --> 00:05:05,120 (LAUGHTER) 95 00:05:05,120 --> 00:05:06,680 These guys are pretty stoked. 96 00:05:06,680 --> 00:05:08,760 Cath, you almost fell over. 97 00:05:08,760 --> 00:05:11,200 Bit of a Jules fan? Oh, absolutely. 98 00:05:11,200 --> 00:05:13,760 I just wanna give you a cuddle. 99 00:05:13,760 --> 00:05:14,960 Go on! 100 00:05:14,960 --> 00:05:16,560 CONTESTANTS: Awww! 101 00:05:16,560 --> 00:05:18,360 (APPLAUSE) Oh, hi, Julie. 102 00:05:18,360 --> 00:05:20,720 How you doing? I'm good. Thanks, darl. 103 00:05:20,720 --> 00:05:22,280 Really good. 104 00:05:22,280 --> 00:05:23,720 (JULIE SPEAKS INDISTINCTLY) 105 00:05:23,720 --> 00:05:25,880 It's a beautiful warm hug. 106 00:05:25,880 --> 00:05:27,960 Maybe everything's gonna be OK today. 107 00:05:28,960 --> 00:05:31,160 Oh, Julie, you're just... yeah, such an inspiration. 108 00:05:34,320 --> 00:05:35,600 You really inspire me. 109 00:05:36,800 --> 00:05:39,840 You can't hide, you know, your emotion and I'm like that. 110 00:05:39,840 --> 00:05:41,840 I just can't. It's really... It's a curse, Cath. 111 00:05:41,840 --> 00:05:43,280 It's a curse. Oh, I know! 112 00:05:43,280 --> 00:05:45,520 It's hard. I'm trying not to be...not to cry. 113 00:05:45,520 --> 00:05:48,560 So, um, yeah... So, lovely to meet you. 114 00:05:48,560 --> 00:05:49,760 Thank you. 115 00:05:50,920 --> 00:05:54,520 You've been through many black-apron-day eliminations. 116 00:05:54,520 --> 00:05:56,400 What used to go through your mind? 117 00:05:56,400 --> 00:05:58,800 Oh, gosh, terror. 118 00:05:58,800 --> 00:06:02,560 What's happening? What's coming? Will I know anything about it? 119 00:06:02,560 --> 00:06:05,120 It's, uh... It's a scary spot to be in. 120 00:06:05,120 --> 00:06:07,440 I never really enjoyed the black aprons. 121 00:06:07,440 --> 00:06:10,240 But you managed to get through a ton of them. 122 00:06:10,240 --> 00:06:11,840 So you must have been doing something right. 123 00:06:11,840 --> 00:06:14,600 Yep, must have been something right. I can't tell you what it was. 124 00:06:14,600 --> 00:06:16,000 (CONTESTANTS LAUGH) 125 00:06:16,000 --> 00:06:18,280 And, Jules, why do you love cooking so much? 126 00:06:18,280 --> 00:06:20,520 I mean, you've been doing it for a while now. 127 00:06:20,520 --> 00:06:23,560 The reason that I love it is because it makes people happy. 128 00:06:23,560 --> 00:06:26,000 It makes me happy, it makes my family happy, 129 00:06:26,000 --> 00:06:27,560 makes my friends happy. 130 00:06:27,560 --> 00:06:29,800 It brings joy and it brings people together. 131 00:06:29,800 --> 00:06:33,160 And at its heart, I think that's the most important thing 132 00:06:33,160 --> 00:06:35,040 in the whole world. 133 00:06:35,040 --> 00:06:39,200 And what about the secret to your success - 134 00:06:39,200 --> 00:06:41,520 there's a fair bit of it - right in this kitchen? 135 00:06:41,520 --> 00:06:43,760 Just make tasty food. 136 00:06:43,760 --> 00:06:47,520 Make something that people wanna take another spoonful of, you know? 137 00:06:47,520 --> 00:06:51,080 It's not about being fancy or anything like that. 138 00:06:51,080 --> 00:06:53,800 For me, it's just making food that makes people feel good. 139 00:06:54,880 --> 00:06:57,120 And speaking of tasty food, 140 00:06:57,120 --> 00:06:59,680 so you've got something for these guys. 141 00:07:01,280 --> 00:07:02,400 Sure thing. 142 00:07:03,920 --> 00:07:05,680 This is my... 143 00:07:09,000 --> 00:07:10,160 ..seafood stew. 144 00:07:10,160 --> 00:07:12,920 (CONTESTANTS COO AND EXCLAIM) 145 00:07:12,920 --> 00:07:15,080 I absolutely love fish 146 00:07:15,080 --> 00:07:18,880 and I can't wait to mop up all that deliciousness. 147 00:07:20,520 --> 00:07:22,760 Julie, that smells extraordinary. 148 00:07:23,760 --> 00:07:27,000 You are the master of turning humble home cooking 149 00:07:27,000 --> 00:07:29,520 into something truly remarkable. 150 00:07:29,520 --> 00:07:31,160 This looks like a simple stew. 151 00:07:31,160 --> 00:07:34,400 But I know, if it's a Julie Goodwin dish, 152 00:07:34,400 --> 00:07:37,640 it's going to be packed to the rafters full of flavour. 153 00:07:37,640 --> 00:07:40,040 Yeah, there's a fair amount of flavour in there 154 00:07:40,040 --> 00:07:42,560 and it comes from all different directions. 155 00:07:43,600 --> 00:07:44,640 Can you tell? 156 00:07:44,640 --> 00:07:46,040 (LAUGHTER) 157 00:07:46,040 --> 00:07:48,720 So on the table behind us under these cloches 158 00:07:48,720 --> 00:07:51,240 are each of the ingredients in Julie's stew. 159 00:07:51,240 --> 00:07:52,240 WOMAN: Wow! 160 00:07:52,240 --> 00:07:55,240 Today you are going to have to identify them. 161 00:07:58,200 --> 00:08:01,160 If it's in that pot, it's on these tables. 162 00:08:02,160 --> 00:08:05,680 Guess correctly... and you'll play on. 163 00:08:07,160 --> 00:08:09,960 But the first five to guess incorrectly 164 00:08:09,960 --> 00:08:13,840 will be cooking in round 2 from where someone will be going home. 165 00:08:13,840 --> 00:08:16,160 Oh, my goodness. 166 00:08:16,160 --> 00:08:18,360 Nervous. I'm so nervous. 167 00:08:18,360 --> 00:08:21,520 Alright. Don't look. Oh, thank you. 168 00:08:21,520 --> 00:08:23,960 I'm the first one to pull out a token. 169 00:08:23,960 --> 00:08:27,960 If I can at least get in that top five order, 170 00:08:27,960 --> 00:08:30,000 I'll be safe for the first round. 171 00:08:30,000 --> 00:08:32,600 There's gonna be some obvious things straightaway. 172 00:08:34,080 --> 00:08:36,320 I pull out number 15. 173 00:08:41,920 --> 00:08:44,600 ANDY: Oh, Grace. Straight to the back! 174 00:08:44,600 --> 00:08:46,640 MELISSA: 15. 175 00:08:46,640 --> 00:08:47,920 Oh! 176 00:08:47,920 --> 00:08:50,680 Hey, Rue! Ah! 177 00:08:50,680 --> 00:08:53,440 Uno. (LAUGHS) I'm number 1. 178 00:08:53,440 --> 00:08:55,120 (JOCK LAUGHS) 179 00:08:56,360 --> 00:08:59,040 We'll probably get all the easy things out of the way 180 00:08:59,040 --> 00:09:02,120 and then when we start again, it'll be, like, hard things. 181 00:09:02,120 --> 00:09:04,880 OK, Rue, you drew number 1. Let's get tasting. 182 00:09:09,280 --> 00:09:11,200 Oh, that smells so good. 183 00:09:13,760 --> 00:09:15,360 Alright, Amy, Jessica. 184 00:09:17,360 --> 00:09:20,080 There you go. It smells good. 185 00:09:20,080 --> 00:09:21,920 Grab a spoon and take a bite. 186 00:09:24,120 --> 00:09:28,680 It's really exciting that we get to eat one of Julie Goodwin's dishes. 187 00:09:28,680 --> 00:09:30,320 Alright, Grace, on you go. 188 00:09:32,680 --> 00:09:34,880 I'm looking up the line and thinking, 189 00:09:34,880 --> 00:09:36,560 all of these incredible cooks 190 00:09:36,560 --> 00:09:39,160 are gonna guess all of the few things I'll be able to guess 191 00:09:39,160 --> 00:09:43,240 before it even gets to me, so I am freaking out. 192 00:09:47,320 --> 00:09:49,800 Oh, my gosh. It is like heaven. 193 00:09:49,800 --> 00:09:53,480 The first thing I can see, mussels, prawns. 194 00:09:53,480 --> 00:09:55,640 I think I can also see clams. 195 00:09:55,640 --> 00:09:58,720 There's some easy ones there, obviously, right. 196 00:09:58,720 --> 00:10:01,080 (LAUGHS) I'm gonna go with mussels. 197 00:10:01,080 --> 00:10:04,200 ANDY: Straight up? Yep. (GIGGLES) 198 00:10:08,320 --> 00:10:10,600 There are mussels in the seafood stew. 199 00:10:10,600 --> 00:10:13,160 (LAUGHTER AND APPLAUSE) 200 00:10:13,160 --> 00:10:18,920 Oh, my gosh, what a shocker, because you can see them! (LAUGHS) 201 00:10:18,920 --> 00:10:20,200 MELISSA: OK, Amy. 202 00:10:22,400 --> 00:10:24,520 What's the ingredient? 203 00:10:24,520 --> 00:10:27,000 Um...pipis. 204 00:10:28,360 --> 00:10:30,280 You've said pipis. 205 00:10:32,320 --> 00:10:33,560 Julie... 206 00:10:35,960 --> 00:10:37,680 ..are there pipis in this soup? 207 00:10:38,920 --> 00:10:41,040 There are pipis in the soup. Oh! Oh, my God! 208 00:10:41,040 --> 00:10:43,200 (CHEERING AND APPLAUSE) 209 00:10:45,160 --> 00:10:47,000 Righto, Jessica. 210 00:10:47,000 --> 00:10:48,560 What have you got for us? 211 00:10:48,560 --> 00:10:50,400 Prawns. 212 00:10:50,400 --> 00:10:51,760 Prawns? 213 00:10:56,480 --> 00:10:59,280 I think you can see that there are prawns in this soup. 214 00:10:59,280 --> 00:11:00,600 Well done, Jessica. 215 00:11:03,000 --> 00:11:04,880 Alice. Hit me. 216 00:11:04,880 --> 00:11:06,560 Tomato. 217 00:11:06,560 --> 00:11:08,080 Tomato? 218 00:11:11,000 --> 00:11:12,760 What kind of tomato? 219 00:11:17,000 --> 00:11:18,160 To-may-to. 220 00:11:18,160 --> 00:11:20,320 (LAUGHTER) 221 00:11:25,680 --> 00:11:27,920 OK. 222 00:11:27,920 --> 00:11:30,600 Tomato comes in a lot of different ways, so... 223 00:11:30,600 --> 00:11:31,600 Yeah. 224 00:11:33,040 --> 00:11:34,120 Oh, gosh. 225 00:11:34,120 --> 00:11:36,720 A little bit more...more specific on tomatoes, please. 226 00:11:39,960 --> 00:11:42,400 Like canned, crushed tomatoes. 227 00:11:45,320 --> 00:11:49,200 Julie Goodwin...are there canned tomatoes in your soup? 228 00:11:49,200 --> 00:11:50,640 Yes or no? 229 00:11:53,280 --> 00:11:56,840 There are...canned tomatoes in the seafood stew. 230 00:11:56,840 --> 00:11:59,640 (APPLAUSE) Also known as 'canned to-may-toes'. 231 00:11:59,640 --> 00:12:01,800 (LAUGHTER) 232 00:12:04,200 --> 00:12:06,400 (SINGSONGS) Malissa. 233 00:12:06,400 --> 00:12:09,880 Um, I'm gonna say squid. 234 00:12:12,440 --> 00:12:13,520 Squid. 235 00:12:14,640 --> 00:12:17,200 There are squid in the stew. 236 00:12:17,200 --> 00:12:19,080 Yay! JOCK: Nice. 237 00:12:19,080 --> 00:12:20,280 Good. 238 00:12:22,720 --> 00:12:24,320 Alright, Declan. 239 00:12:24,320 --> 00:12:25,840 I'm pretty confident. 240 00:12:26,920 --> 00:12:30,560 I can see there's bread on top there and the fish. 241 00:12:30,560 --> 00:12:32,840 I can sort of knock these out 242 00:12:32,840 --> 00:12:35,000 and, yeah, leave the harder stuff 243 00:12:35,000 --> 00:12:37,440 to the people down the other end of the line. 244 00:12:37,440 --> 00:12:40,440 You've had a good old taste there. What have you got? 245 00:12:41,680 --> 00:12:44,760 I think we've definitely got a white-fleshed fish in there. 246 00:12:46,960 --> 00:12:49,560 Ooh, mate, there are many... There are. 247 00:12:49,560 --> 00:12:53,240 ..many, many white-fleshed fish, as you know, in the ocean. 248 00:12:53,240 --> 00:12:56,040 We need the specific fish. 249 00:12:58,080 --> 00:13:00,080 I'd say barramundi. 250 00:13:04,640 --> 00:13:07,680 (SUSPENSEFUL MUSIC) 251 00:13:15,080 --> 00:13:20,160 Julie, specifically, is there barramundi in the soup? 252 00:13:20,160 --> 00:13:23,880 Declan, there is no barramundi in the soup. 253 00:13:23,880 --> 00:13:26,360 Oh, no! I'm sorry. 254 00:13:26,360 --> 00:13:27,480 Unlucky, Declan. 255 00:13:27,480 --> 00:13:29,760 Oh, I'm sorry. 256 00:13:29,760 --> 00:13:31,200 It's not bloody barramundi. 257 00:13:31,200 --> 00:13:33,840 That means you're in round 2. Do you wanna take a step over? 258 00:13:35,280 --> 00:13:37,680 I'm absolutely kicking myself. 259 00:13:37,680 --> 00:13:40,560 I'm the first one to stand for elimination. 260 00:13:40,560 --> 00:13:45,120 You can, I suppose, keep eating, if...if you want? 261 00:13:45,120 --> 00:13:46,960 Sorry, I've lost my appetite. 262 00:13:46,960 --> 00:13:49,120 (ALL CACKLE) 263 00:13:51,920 --> 00:13:56,760 Seeing Declan go out, first one, it's scary. 264 00:13:56,760 --> 00:14:00,240 JOCK: Adi. I'm gonna say garlic. 265 00:14:01,480 --> 00:14:03,600 There is garlic in the fish stew. 266 00:14:03,600 --> 00:14:05,880 (APPLAUSE) 267 00:14:05,880 --> 00:14:10,680 Brent, you're looking very, you know, focused there. 268 00:14:10,680 --> 00:14:12,160 What are you picking up? 269 00:14:12,160 --> 00:14:14,160 There's cracked black pepper in there. 270 00:14:18,200 --> 00:14:19,400 Ta-da! 271 00:14:19,400 --> 00:14:21,000 (APPLAUSE) JOCK: Well done, mate. 272 00:14:21,000 --> 00:14:22,160 Thank you. 273 00:14:22,160 --> 00:14:23,840 Phil. You ready to go? 274 00:14:23,840 --> 00:14:24,840 Ready. 275 00:14:24,840 --> 00:14:26,400 I'm gonna go with carrots. 276 00:14:29,080 --> 00:14:30,720 Carrots! Yeah! 277 00:14:33,520 --> 00:14:34,840 Antonio. 278 00:14:34,840 --> 00:14:36,320 Hey. Hey! 279 00:14:36,320 --> 00:14:38,920 Deep in thought there, mate. Yep. Um... 280 00:14:38,920 --> 00:14:40,360 What have you got for me? 281 00:14:40,360 --> 00:14:44,520 I can see little squares of really crispy bacon 282 00:14:44,520 --> 00:14:46,400 but quite thick. 283 00:14:46,400 --> 00:14:48,720 Uh, I wanna say pancetta. 284 00:14:51,320 --> 00:14:52,840 Pancetta. 285 00:14:52,840 --> 00:14:54,960 (SUSPENSEFUL MUSIC) 286 00:15:04,560 --> 00:15:08,920 Julie Goodwin, is there pancetta in your fish stew? 287 00:15:08,920 --> 00:15:10,440 I'm so sorry. 288 00:15:10,440 --> 00:15:12,880 There is not pancetta in the fish stew. 289 00:15:12,880 --> 00:15:14,160 (JOCK GROANS) 290 00:15:14,160 --> 00:15:16,120 Antonio, you know what that means, mate. 291 00:15:16,120 --> 00:15:17,720 You are in round 2. 292 00:15:17,720 --> 00:15:19,440 You can join Declan, my friend. 293 00:15:19,440 --> 00:15:21,880 Have you also lost your appetite? 294 00:15:21,880 --> 00:15:23,200 No, it's pretty good. 295 00:15:23,200 --> 00:15:25,120 (ALL LAUGH) 296 00:15:25,120 --> 00:15:27,080 I really didn't wanna go into round 2. 297 00:15:27,080 --> 00:15:28,080 That's a lot of pressure. 298 00:15:28,080 --> 00:15:30,040 It's gonna be a hard day. 299 00:15:30,040 --> 00:15:34,360 Alright, we've got two people already in round 2. 300 00:15:34,360 --> 00:15:36,280 We're looking for three more. 301 00:15:36,280 --> 00:15:40,040 MELISSA: OK, Cath. Your turn. 302 00:15:40,040 --> 00:15:42,320 I can feel my heart really racing. 303 00:15:42,320 --> 00:15:45,400 Julie's such an inspiration to me. I don't wanna get it wrong. 304 00:15:46,600 --> 00:15:49,880 Um, I'm just gonna go by the basics of a stock, 305 00:15:49,880 --> 00:15:51,400 so I'm gonna say celery. 306 00:15:53,280 --> 00:15:54,600 Celery. 307 00:15:57,640 --> 00:15:59,560 Cath, there is celery in the fish stew. 308 00:15:59,560 --> 00:16:00,920 Yeah! 309 00:16:02,400 --> 00:16:04,040 Whoo! 310 00:16:05,920 --> 00:16:07,520 Robbie, you are up. 311 00:16:07,520 --> 00:16:09,560 I had a few things already in my head. 312 00:16:09,560 --> 00:16:12,200 But by the time it came up... up the line, 313 00:16:12,200 --> 00:16:15,280 (CHUCKLES) ..a lot of people took those things. 314 00:16:15,280 --> 00:16:17,200 Well, I can taste the chilli. 315 00:16:19,560 --> 00:16:21,560 And a bit of a vinegar taste in it. 316 00:16:21,560 --> 00:16:24,640 Is there Tabasco, um, sauce? 317 00:16:26,960 --> 00:16:28,120 Julie... 318 00:16:29,720 --> 00:16:31,760 ..Tabasco in the stew? 319 00:16:31,760 --> 00:16:34,600 I'm sorry, there's no Tabasco. (CONTESTANTS GASP) 320 00:16:36,360 --> 00:16:38,400 Deadset thought I could taste it. 321 00:16:41,400 --> 00:16:44,600 Alright, we've got three people already in round 2. 322 00:16:46,440 --> 00:16:48,320 We're looking for two more. 323 00:16:50,800 --> 00:16:52,720 GRACE: Being 15th, 324 00:16:52,720 --> 00:16:55,960 I can't even think of 15 things in this stew. 325 00:16:55,960 --> 00:16:59,160 Every ingredient that I'm thinking, it's been rattled off before me. 326 00:16:59,160 --> 00:17:00,480 Ralph. 327 00:17:00,480 --> 00:17:03,760 I'm gonna go with the... the seasoning of salt. 328 00:17:03,760 --> 00:17:05,760 There has to be salt in the dish. 329 00:17:05,760 --> 00:17:07,600 DECLAN: Wow. 330 00:17:07,600 --> 00:17:09,040 My heart sinks. 331 00:17:10,040 --> 00:17:13,360 I should have known to just keep it more simple. 332 00:17:15,080 --> 00:17:17,160 Of course there's salt in there, Ralph! 333 00:17:17,160 --> 00:17:18,360 (LAUGHTER) 334 00:17:18,360 --> 00:17:19,600 Hey! 335 00:17:21,080 --> 00:17:22,600 Rhiannon. 336 00:17:22,600 --> 00:17:24,480 I'm going with onion. 337 00:17:24,480 --> 00:17:25,680 Onion. 338 00:17:26,680 --> 00:17:28,640 I was gonna say that. 339 00:17:28,640 --> 00:17:30,920 Julie...onion? 340 00:17:30,920 --> 00:17:32,720 There is onion. Oh! 341 00:17:32,720 --> 00:17:34,920 (LAUGHTER AND APPLAUSE) 342 00:17:34,920 --> 00:17:37,160 JOCK: Nice one, Rhiannon. 343 00:17:39,880 --> 00:17:44,000 Oh, Grace, the last one for round 1. 344 00:17:45,080 --> 00:17:46,920 I can taste this lemon flavour. 345 00:17:46,920 --> 00:17:49,920 But when you've got this much pressure on your shoulders, 346 00:17:49,920 --> 00:17:52,600 lemon, all of a sudden, tastes like lime 347 00:17:52,600 --> 00:17:55,200 or it tastes like vinegar or anything else 348 00:17:55,200 --> 00:17:57,440 and so I'm feeling really nervous. 349 00:17:59,440 --> 00:18:01,040 What have we got? 350 00:18:01,040 --> 00:18:04,400 I reckon there might be a squeeze of lemon. 351 00:18:04,400 --> 00:18:07,280 A little squeeze of lemon? 352 00:18:07,280 --> 00:18:08,440 A squeeze of lemon. 353 00:18:09,440 --> 00:18:12,240 Is that going off something you can taste or something that you hope? 354 00:18:12,240 --> 00:18:14,320 Um... 355 00:18:14,320 --> 00:18:17,280 (SUSPENSEFUL MUSIC) 356 00:18:29,000 --> 00:18:35,080 (DRAMATIC MUSIC) 357 00:18:35,080 --> 00:18:37,840 I can taste some lemon. Ooh, she can taste the lemon. 358 00:18:37,840 --> 00:18:40,040 Mm-hm. Julie? 359 00:18:40,040 --> 00:18:41,400 Is there lemon in there? 360 00:18:41,400 --> 00:18:44,640 (SUSPENSEFUL MUSIC) 361 00:18:48,560 --> 00:18:52,560 It is the longest three-second pause of my life. 362 00:19:01,960 --> 00:19:03,360 There is lemon. 363 00:19:03,360 --> 00:19:06,160 (APPLAUSE) Lemons. 364 00:19:09,320 --> 00:19:11,800 Alright. We've gone through everyone once. 365 00:19:11,800 --> 00:19:13,640 We've got three in round 2. 366 00:19:13,640 --> 00:19:15,200 Back to the beginning. Rue. 367 00:19:16,840 --> 00:19:18,720 There's still some easy ones in there. Come on. 368 00:19:18,720 --> 00:19:20,520 RUE: I hope so. 369 00:19:20,520 --> 00:19:23,000 Being from Zimbabwe, we love our stews. 370 00:19:24,120 --> 00:19:27,200 When I make stews, I do put some tomato paste. 371 00:19:27,200 --> 00:19:30,080 So I'm going to go with tomato paste. 372 00:19:31,160 --> 00:19:32,640 Tomato paste? 373 00:19:32,640 --> 00:19:34,160 Yeah. 374 00:19:39,400 --> 00:19:41,600 I don't know. I'm crossing my fingers. 375 00:19:43,160 --> 00:19:48,680 Julie Goodwin, is there any tomato paste in your fish stew? 376 00:19:48,680 --> 00:19:49,840 Yes or no? 377 00:19:51,640 --> 00:19:53,600 I'm sorry, Rue, no. (GASPS) 378 00:19:53,600 --> 00:19:55,160 No! 379 00:19:56,160 --> 00:19:59,520 Rue, that means you are in round 2, I'm afraid. 380 00:19:59,520 --> 00:20:00,840 Oh, my gosh. 381 00:20:03,200 --> 00:20:04,920 Bow-bow! 382 00:20:04,920 --> 00:20:07,720 There's no tomato paste. 383 00:20:09,120 --> 00:20:10,400 Dammit. 384 00:20:10,400 --> 00:20:12,640 Oh, my gosh. 385 00:20:12,640 --> 00:20:14,400 I'm feeling nervous. 386 00:20:14,400 --> 00:20:16,240 You guys are so great! 387 00:20:21,080 --> 00:20:22,320 MELISSA: Amy. 388 00:20:25,280 --> 00:20:27,920 I'm going to go with parsley. 389 00:20:29,040 --> 00:20:31,560 There is parsley in the seafood stew. 390 00:20:34,600 --> 00:20:35,920 Jessica. 391 00:20:38,600 --> 00:20:40,280 JESSICA: I see the butter on the bread. 392 00:20:40,280 --> 00:20:42,400 I'm pretty confident. 393 00:20:42,400 --> 00:20:43,880 Butter. 394 00:20:49,080 --> 00:20:50,440 We do have butter. 395 00:20:56,720 --> 00:20:59,320 JOCK: Alice What you saying? 396 00:20:59,320 --> 00:21:00,600 White wine. 397 00:21:02,120 --> 00:21:03,320 White wine! 398 00:21:03,320 --> 00:21:04,400 WOMAN: Yay! 399 00:21:05,400 --> 00:21:06,720 Malissa. 400 00:21:06,720 --> 00:21:08,320 Olive oil. 401 00:21:08,320 --> 00:21:11,480 There is olive oil in the seafood stew. 402 00:21:15,080 --> 00:21:17,920 Adi, you're up. What have you got? 403 00:21:18,920 --> 00:21:20,240 I'm gonna say water. 404 00:21:20,240 --> 00:21:21,520 Water? Yeah. 405 00:21:22,520 --> 00:21:23,960 There's water. 406 00:21:25,840 --> 00:21:27,040 Brent. 407 00:21:27,040 --> 00:21:28,880 BRENT: There's only one more spot. 408 00:21:28,880 --> 00:21:30,720 I don't wanna be in the second round. 409 00:21:32,000 --> 00:21:33,720 You feeling good? Yeah, real good. 410 00:21:33,720 --> 00:21:36,960 There's obviously a white-flesh fish in there. 411 00:21:36,960 --> 00:21:40,280 Declan guessed barramundi, which was wrong. 412 00:21:40,280 --> 00:21:42,280 Alright, hit me. What have you got? 413 00:21:45,200 --> 00:21:47,760 Snapper. Snapper? 414 00:21:53,920 --> 00:21:56,840 Julie, is there snapper in the fish stew? 415 00:21:56,840 --> 00:21:59,320 There is snapper, Brent. 416 00:21:59,320 --> 00:22:01,960 (APPLAUSE) 417 00:22:01,960 --> 00:22:03,600 BRENT: It's the biggest relief. 418 00:22:03,600 --> 00:22:06,160 I know there's still a lot of people to go 419 00:22:06,160 --> 00:22:07,880 before it comes back to my third turn 420 00:22:07,880 --> 00:22:10,600 and hopefully, hopefully, I'm safe. 421 00:22:12,720 --> 00:22:14,360 Phil. 422 00:22:14,360 --> 00:22:15,920 Chilli. 423 00:22:15,920 --> 00:22:19,080 Very good. Very good. My favourite. 424 00:22:19,080 --> 00:22:22,760 There's only one more person to go through into elimination. 425 00:22:22,760 --> 00:22:24,400 Uh, bay leaves. 426 00:22:26,280 --> 00:22:27,480 Oh, man! 427 00:22:27,480 --> 00:22:30,440 This line is moving closer and closer to me. 428 00:22:30,440 --> 00:22:32,920 Maybe leaks. 429 00:22:32,920 --> 00:22:34,880 ANDY: Yay! 430 00:22:36,160 --> 00:22:38,480 Everything I can taste is being guessed. 431 00:22:38,480 --> 00:22:39,960 I'm gonna say flour. 432 00:22:45,000 --> 00:22:47,720 OK, she's getting interesting. 433 00:22:50,680 --> 00:22:52,240 Grace, you're up. 434 00:22:54,480 --> 00:22:59,000 I'm looking at this bowl and I can't taste anything anymore. 435 00:22:59,000 --> 00:23:01,160 I am lost for ideas. 436 00:23:02,400 --> 00:23:05,720 Oh, jeez, this is hard. (CHUCKLES) Um... 437 00:23:05,720 --> 00:23:07,680 Then I noticed the little baguette on the side 438 00:23:07,680 --> 00:23:10,040 and think, in order to make a baguette, 439 00:23:10,040 --> 00:23:11,840 you need some sort of rising agent. 440 00:23:11,840 --> 00:23:13,480 Yeast. 441 00:23:13,480 --> 00:23:15,040 Yeast? 442 00:23:20,160 --> 00:23:22,440 You're trying to think about the baguette? 443 00:23:22,440 --> 00:23:23,920 Mm-hm. 444 00:23:26,600 --> 00:23:28,120 For a seafood stew, 445 00:23:28,120 --> 00:23:30,560 it's probably the last thing that you should guess 446 00:23:30,560 --> 00:23:34,160 but they said everything in the meal is under the cloches, 447 00:23:34,160 --> 00:23:37,800 so I cross my fingers and just hope that it's under there. 448 00:23:40,200 --> 00:23:41,360 Julie? 449 00:23:41,360 --> 00:23:43,360 Yeast in there? 450 00:23:45,920 --> 00:23:47,040 There is yeast. 451 00:23:47,040 --> 00:23:49,560 (APPLAUSE) 452 00:23:49,560 --> 00:23:51,120 (EXHALES) 453 00:23:52,760 --> 00:23:55,760 Oh, God, the relief. Oh, my goodness. 454 00:23:56,840 --> 00:23:59,040 Alright, we're going round again. Whoo! 455 00:23:59,040 --> 00:24:00,400 Round 3. 456 00:24:02,240 --> 00:24:04,640 This is going to go around another time 457 00:24:04,640 --> 00:24:07,080 and I'm increasingly nervous. 458 00:24:10,760 --> 00:24:14,520 I don't have any safe ingredients left for me to guess. 459 00:24:14,520 --> 00:24:16,560 Amy. First up. 460 00:24:16,560 --> 00:24:18,120 What are you thinking? 461 00:24:18,120 --> 00:24:19,400 Um... 462 00:24:19,400 --> 00:24:21,920 Hot paprika. 463 00:24:24,560 --> 00:24:28,120 Julie Goodwin, is there hot paprika in your fish stew? 464 00:24:29,400 --> 00:24:30,720 There is hot paprika. 465 00:24:30,720 --> 00:24:32,400 (APPLAUSE) 466 00:24:32,400 --> 00:24:34,960 PHIL: Good job, Amy. 467 00:24:34,960 --> 00:24:36,360 Well done. 468 00:24:36,360 --> 00:24:38,400 Jessica, how you feeling? 469 00:24:38,400 --> 00:24:40,080 Nervous. 470 00:24:40,080 --> 00:24:41,840 Um... 471 00:24:41,840 --> 00:24:46,680 I'm getting a distinctive herb flavour that is not parsley. 472 00:24:47,840 --> 00:24:51,320 I think that a lot of fish stews have tarragon in them. 473 00:24:51,320 --> 00:24:53,840 But I'm not really sure. 474 00:24:53,840 --> 00:24:56,480 So, educated guess. 475 00:24:56,480 --> 00:24:59,080 Um, I'm going to guess tarragon. 476 00:25:01,400 --> 00:25:03,320 (INHALES SHARPLY) 477 00:25:08,040 --> 00:25:09,840 (MOUTHS WORD) 478 00:25:09,840 --> 00:25:11,720 (SUSPENSEFUL MUSIC) 479 00:25:18,560 --> 00:25:19,760 Julie... 480 00:25:20,920 --> 00:25:23,040 ..is there tarragon in your stew? 481 00:25:24,880 --> 00:25:26,360 There is no tarragon. 482 00:25:26,360 --> 00:25:27,960 MAN: Oh! 483 00:25:35,200 --> 00:25:39,000 I gave her my best go and I got it wrong. 484 00:25:39,000 --> 00:25:40,840 Oh, my God, that's a tough group. I know. 485 00:25:42,440 --> 00:25:43,880 Congratulations, everyone. 486 00:25:43,880 --> 00:25:47,760 You have survived the taste test and this elimination. 487 00:25:47,760 --> 00:25:49,800 Please head on up to the gantry. 488 00:25:49,800 --> 00:25:52,200 (CHEERING AND APPLAUSE) Guys. 489 00:25:54,800 --> 00:25:57,440 JESSICA: I'm in round 2. I'm pretty gutted. 490 00:25:57,440 --> 00:26:01,760 The other four cooks are really strong competitors. 491 00:26:04,480 --> 00:26:07,440 It's going to be a difficult cook. 492 00:26:09,640 --> 00:26:13,640 Unfortunately, the five of you were knocked out in the taste test, 493 00:26:13,640 --> 00:26:17,720 which means it all comes down to what you cook in this round. 494 00:26:21,160 --> 00:26:23,760 But we have to come clean. 495 00:26:26,480 --> 00:26:30,240 There's been a lot of secrets and surprises this season 496 00:26:30,240 --> 00:26:34,560 but this is the biggest one yet. 497 00:26:34,560 --> 00:26:35,560 Oh! 498 00:26:38,800 --> 00:26:43,640 There's one more cook who will be joining you for round 2. 499 00:26:45,280 --> 00:26:47,920 She's actually cooked in this kitchen before... 500 00:26:49,560 --> 00:26:52,360 ..and now she's back for redemption. 501 00:26:53,920 --> 00:26:58,000 Second chances are hard to come by in this competition 502 00:26:58,000 --> 00:27:01,920 but she earned hers fair and square. 503 00:27:03,080 --> 00:27:04,280 CATCH AND GRACE: Larissa! 504 00:27:04,280 --> 00:27:07,840 Please welcome back to the competition, Larissa! 505 00:27:07,840 --> 00:27:09,840 (CHEERING AND APPLAUSE) 506 00:27:16,960 --> 00:27:19,360 Surprise! I'm back. 507 00:27:19,360 --> 00:27:21,560 Oh, my gosh. 508 00:27:21,560 --> 00:27:24,840 It feels absolutely amazing walking back into this kitchen 509 00:27:24,840 --> 00:27:27,760 thanks to my Second Chance Apron. 510 00:27:32,000 --> 00:27:33,960 But it just suddenly dawns on me 511 00:27:33,960 --> 00:27:36,680 that in the elimination cook with me 512 00:27:36,680 --> 00:27:39,960 is Rue, Declan, Robbie, Antonio and Jess. 513 00:27:39,960 --> 00:27:42,040 Larissa, you're back! 514 00:27:42,040 --> 00:27:45,640 My heart breaks a bit because it's my worst fear. 515 00:27:45,640 --> 00:27:48,080 Cooking against people that are my friends. 516 00:27:49,360 --> 00:27:50,920 It's not a good feeling. 517 00:27:52,080 --> 00:27:54,160 (EXHALES) 518 00:28:07,480 --> 00:28:09,560 Should we, uh, spill the beans a little bit? 519 00:28:09,560 --> 00:28:13,320 What did you win on day 1 and you may be wearing it? 520 00:28:13,320 --> 00:28:15,600 Oh, Second Chance Apron. 521 00:28:16,720 --> 00:28:18,880 Wow! Ooh! 522 00:28:18,880 --> 00:28:21,640 That apron, it gives Larissa 523 00:28:21,640 --> 00:28:25,480 the chance to earn her place back in the competition today. 524 00:28:26,960 --> 00:28:29,040 CATH: Oh, that's amazing. 525 00:28:29,040 --> 00:28:32,480 All she's gotta do is survive this elimination. 526 00:28:33,640 --> 00:28:36,480 And she'll swap that grey apron for a white one. 527 00:28:36,480 --> 00:28:38,000 Oh, wow. 528 00:28:38,000 --> 00:28:39,400 Ah! 529 00:28:39,400 --> 00:28:41,160 (EXHALES) 530 00:28:42,240 --> 00:28:44,200 Larissa. Yes? 531 00:28:44,200 --> 00:28:46,720 How's it feel to be back? Uh, definitely feel pressure. 532 00:28:46,720 --> 00:28:48,000 But it is what it is. 533 00:28:48,000 --> 00:28:50,600 I'm really grateful to have a second chance at cooking for you guys, 534 00:28:50,600 --> 00:28:52,920 so it's a big thing. 535 00:28:52,920 --> 00:28:54,480 Nice. It is a big thing. 536 00:28:54,480 --> 00:28:56,400 As much as I love this grey apron, 537 00:28:56,400 --> 00:29:00,080 I want that beautiful white apron at the end of this cook. 538 00:29:00,080 --> 00:29:01,440 That's the goal. 539 00:29:01,440 --> 00:29:02,960 Please meet Julie Goodwin as well, Larissa. 540 00:29:02,960 --> 00:29:05,560 Hello. Hi. (LAUGHS) Hi. Welcome back. 541 00:29:05,560 --> 00:29:07,080 Thank you. 542 00:29:07,080 --> 00:29:09,040 Righto. Back to the challenge at hand. 543 00:29:10,840 --> 00:29:12,880 The ingredients behind us 544 00:29:12,880 --> 00:29:15,040 were all in Julie's fish stew 545 00:29:15,040 --> 00:29:16,880 in the round 1 taste test. 546 00:29:16,880 --> 00:29:18,640 Right. 547 00:29:18,640 --> 00:29:20,480 Those ingredients... 548 00:29:22,240 --> 00:29:25,560 ..are now your pantry for round 2. 549 00:29:25,560 --> 00:29:26,760 CATH: Wow! 550 00:29:26,760 --> 00:29:29,320 We're gonna give you 75 minutes 551 00:29:29,320 --> 00:29:30,880 to take what's here 552 00:29:30,880 --> 00:29:33,720 and create something delicious. 553 00:29:35,160 --> 00:29:37,680 There's no under-bench today. 554 00:29:37,680 --> 00:29:38,680 Wow. 555 00:29:38,680 --> 00:29:40,160 That's tricky. 556 00:29:41,440 --> 00:29:43,440 There is no garden today. 557 00:29:43,440 --> 00:29:45,440 There is no pantry today. 558 00:29:51,440 --> 00:29:53,800 This is everything you have. 559 00:29:53,800 --> 00:29:54,920 OK. 560 00:29:57,320 --> 00:30:00,760 The magnitude of what I have to do today 561 00:30:00,760 --> 00:30:04,280 just got a whole lot more challenging. 562 00:30:04,280 --> 00:30:08,320 Whoever cooks us the least impressive dish in this round 563 00:30:08,320 --> 00:30:12,640 will be going home, and this time there are no second chances. 564 00:30:14,200 --> 00:30:15,800 Are you ready? 565 00:30:15,800 --> 00:30:17,560 CONTESTANTS: Yes! Julie. 566 00:30:17,560 --> 00:30:19,080 Good luck, everybody. 567 00:30:19,080 --> 00:30:21,000 Your time starts now. 568 00:30:21,000 --> 00:30:24,080 (CHEERING AND APPLAUSE) 569 00:30:25,800 --> 00:30:27,160 Thanks, guys! 570 00:30:27,160 --> 00:30:28,920 Welcome back, Larissa! 571 00:30:28,920 --> 00:30:31,000 PHIL: Nice, Larissa. Come on. 572 00:30:31,000 --> 00:30:33,240 Another massive surprise. 573 00:30:33,240 --> 00:30:35,160 It's so good to see her face again. 574 00:30:35,160 --> 00:30:37,720 THEO: She's back. But she's such a good cook. 575 00:30:37,720 --> 00:30:39,920 So it is another contestant 576 00:30:39,920 --> 00:30:42,560 that I'm going up against in this elimination 577 00:30:42,560 --> 00:30:44,200 that I'm really nervous about. 578 00:30:44,200 --> 00:30:46,120 (MELISSA CHUCKLES) That's a nice barra. 579 00:30:46,120 --> 00:30:48,080 Yeah, good-looking barramundi. 580 00:30:48,080 --> 00:30:49,640 Great-looking barra, Declan. 581 00:30:49,640 --> 00:30:51,720 (LAUGHS) 582 00:30:51,720 --> 00:30:53,800 This snapper got me here... Alright. 583 00:30:53,800 --> 00:30:56,120 ..but gonna be using it in this dish 584 00:30:56,120 --> 00:30:58,320 and hopefully making up for my mistake. 585 00:30:58,320 --> 00:30:59,360 Come on, Dec. 586 00:30:59,360 --> 00:31:01,320 Declan is a hoot and a half. Yep. 587 00:31:01,320 --> 00:31:03,480 I really wanna impress Julie. 588 00:31:03,480 --> 00:31:07,080 She's just a star that I've watched growing up on MasterChef. 589 00:31:07,080 --> 00:31:09,360 So I'm fangirling a little bit. 590 00:31:10,520 --> 00:31:12,440 I'm gonna do much like Julie's. 591 00:31:12,440 --> 00:31:15,080 Um, I'm gonna do a seafood stew. 592 00:31:15,080 --> 00:31:17,640 Flavour is the most important thing to get right 593 00:31:17,640 --> 00:31:20,760 and the seafood's not gonna be overcooked or undercooked. 594 00:31:20,760 --> 00:31:24,880 I just gotta manage my stress and everything that's going on 595 00:31:24,880 --> 00:31:27,280 and, yeah, hopefully I can bring it home. 596 00:31:27,280 --> 00:31:29,760 Let's crank this baby up. 597 00:31:29,760 --> 00:31:33,000 Well, round 2, here we are. You know the feeling. I know the feeling. 598 00:31:33,000 --> 00:31:35,040 I do know the feeling, yeah. Not a great feeling. 599 00:31:35,040 --> 00:31:36,520 This is the first time 600 00:31:36,520 --> 00:31:40,400 that we've taken the under-bench and the pantry and the garden off of them 601 00:31:40,400 --> 00:31:42,680 and just said, "Hey, this is all you've got." 602 00:31:42,680 --> 00:31:44,480 There's no eggs for them to use, 603 00:31:44,480 --> 00:31:46,920 so that kind of knocks out a bunch of things. 604 00:31:46,920 --> 00:31:49,320 But other than that, they've got all the food groups. 605 00:31:49,320 --> 00:31:52,600 So many different sort of ways you could go with the flavours, so... 606 00:31:52,600 --> 00:31:54,920 It's really gonna separate, I think, 607 00:31:54,920 --> 00:31:56,600 the good cooks from the sort of... 608 00:31:56,600 --> 00:31:58,080 The nimble cooks. ..OK cooks today, yeah. 609 00:31:58,080 --> 00:31:59,080 You know? 610 00:31:59,080 --> 00:32:02,000 But this is exactly where I think you get the best stuff. 611 00:32:02,000 --> 00:32:03,040 Yeah. Yep. 612 00:32:03,040 --> 00:32:06,200 Because you're taking people outside of their comfort zones. 613 00:32:06,200 --> 00:32:07,640 Yeah. 614 00:32:07,640 --> 00:32:10,120 They've gotta be creative. They've gotta think on their feet. 615 00:32:10,120 --> 00:32:11,800 It's gonna be interesting. 616 00:32:11,800 --> 00:32:13,240 How are you going? 617 00:32:13,240 --> 00:32:15,080 Oh, you know, a lot of things going on... 618 00:32:15,080 --> 00:32:16,960 That's good. ..at the one time. 619 00:32:16,960 --> 00:32:18,000 Yep. 620 00:32:18,000 --> 00:32:20,560 My strategy today is to stick to my strengths. 621 00:32:20,560 --> 00:32:23,840 I'm gonna make pasta. That's my comfort zone. 622 00:32:23,840 --> 00:32:24,840 That's it. 623 00:32:24,840 --> 00:32:27,520 I'll make a really nice spaghetti al pomodoro. 624 00:32:27,520 --> 00:32:30,880 I'm gonna do a spaghetti the Calabrian way, which is with no eggs. 625 00:32:30,880 --> 00:32:33,080 RALPH: Looking good, Jess. 626 00:32:33,080 --> 00:32:35,600 It's not ideal that there's no eggs 627 00:32:35,600 --> 00:32:39,640 but I've made pasta with no eggs plenty of times 628 00:32:39,640 --> 00:32:43,640 with plain flour, water, oil and a bit of salt. 629 00:32:43,640 --> 00:32:46,440 The dough doesn't work the same way. It's a much stiffer dough. 630 00:32:46,440 --> 00:32:50,160 So you have to actually give it a bit more love and attention. 631 00:32:50,160 --> 00:32:52,320 What do you think Jess is making? I don't know. 632 00:32:52,320 --> 00:32:54,520 Well, she's got the pasta roller, so... 633 00:32:54,520 --> 00:32:56,920 BRENT: Jess is making pasta. 634 00:32:56,920 --> 00:32:59,160 Um, she's strong in that. 635 00:33:00,280 --> 00:33:02,840 But if you don't have the right ingredients, 636 00:33:02,840 --> 00:33:04,720 personally, I wouldn't go near it. 637 00:33:04,720 --> 00:33:07,560 You know, no eggs and bread flour. 638 00:33:07,560 --> 00:33:11,440 Not the greatest flour to make pasta. 639 00:33:11,440 --> 00:33:14,960 You know, I'm not Italian. I don't make a hell of a lot of pasta. 640 00:33:14,960 --> 00:33:17,560 But I reckon it's a bit of a sketchy decision. 641 00:33:17,560 --> 00:33:20,320 RALPH: Let's go, Jess! 642 00:33:20,320 --> 00:33:22,280 I'm fine. GRACE: Go, Robbie. 643 00:33:22,280 --> 00:33:23,720 Look at his swagger. 644 00:33:23,720 --> 00:33:26,880 Just like... (SULTRY JAZZ MUSIC) 645 00:33:26,880 --> 00:33:29,160 Look at the hips. (THEO MUTTERS) 646 00:33:30,560 --> 00:33:32,320 WOMAN: Looking cool there, Robbie. 647 00:33:32,320 --> 00:33:34,640 RHIANNON: Cool as a cucumber. 648 00:33:34,640 --> 00:33:36,080 Hi, Robbie. 649 00:33:36,080 --> 00:33:38,120 How are you feeling about this cook? 650 00:33:38,120 --> 00:33:40,120 Oh, quite comfortable, I think. 651 00:33:40,120 --> 00:33:42,120 Wonderful. Smells amazing. 652 00:33:42,120 --> 00:33:43,720 Yeah, it's um... Just getting a stock going. 653 00:33:43,720 --> 00:33:46,320 Gonna do it like Julie's stew but, um, from the bush, you know. 654 00:33:46,320 --> 00:33:49,160 OK. Bush-inspired seafood stew. 655 00:33:49,160 --> 00:33:50,280 Yeah. Great. 656 00:33:50,280 --> 00:33:51,960 This is... It's a good challenge, this. 657 00:33:51,960 --> 00:33:54,520 I've got 10 kids and 17 grandkids. 658 00:33:54,520 --> 00:33:56,400 Sorry, how many? 659 00:33:56,400 --> 00:33:57,920 Yes. 10 kids and... 660 00:33:57,920 --> 00:33:59,120 17 grandkids. 661 00:33:59,120 --> 00:34:00,480 Wow! And do you cook for... 662 00:34:00,480 --> 00:34:02,040 Every day. You cook a lot? 663 00:34:02,040 --> 00:34:03,200 Wow! 664 00:34:03,200 --> 00:34:05,720 Is this the kind of stuff you'd cook for all of them? 665 00:34:05,720 --> 00:34:07,560 Yeah. Yep. A lot of seafood and... 666 00:34:07,560 --> 00:34:10,320 A lot of seafood. We have a lot of seafood at home, yeah. 667 00:34:10,320 --> 00:34:11,720 It's already smelling amazing. 668 00:34:11,720 --> 00:34:12,880 Yeah. OK, good luck. 669 00:34:12,880 --> 00:34:14,440 Thanks, Julie. Thank you. Good luck. 670 00:34:15,720 --> 00:34:18,240 I think it's an advantage having such a huge big family. 671 00:34:18,240 --> 00:34:20,120 Especially in the Indigenous community. 672 00:34:20,120 --> 00:34:21,600 Your home's open every day, 673 00:34:21,600 --> 00:34:23,880 so you have people popping in every minute of the day 674 00:34:23,880 --> 00:34:26,280 and then you know they're staying for dinner 'cause the food's nice. 675 00:34:26,280 --> 00:34:29,440 So, you know, you end up with a family of 15 or 20 every night. 676 00:34:29,440 --> 00:34:30,960 So this suits me I think. 677 00:34:30,960 --> 00:34:33,000 This is what I do every day of the week. 678 00:34:34,000 --> 00:34:35,800 RHIANNON: Where's Antonio going? 679 00:34:35,800 --> 00:34:37,880 WOMAN: Fish as well. 680 00:34:37,880 --> 00:34:39,240 Go, Antonio! 681 00:34:40,680 --> 00:34:44,040 ANTONIO: I always tend to default to desserts when the pressure's on, 682 00:34:44,040 --> 00:34:47,280 but the pantry today, it's full of savoury, 683 00:34:47,280 --> 00:34:50,520 so I need to do something that I'm really confident about. 684 00:34:50,520 --> 00:34:52,880 Antonio. Hello, hello! 685 00:34:52,880 --> 00:34:57,160 What are you making? So, I'm making some fish empanadas. 686 00:34:57,160 --> 00:34:58,800 I'm hoping the flavour will come through 687 00:34:58,800 --> 00:35:01,000 and - I don't know - everything deep-fried is pretty good. 688 00:35:01,000 --> 00:35:02,400 JULIE: I love it. I love it. 689 00:35:02,400 --> 00:35:04,960 It's not about being the most refined dish. 690 00:35:04,960 --> 00:35:07,000 It's about being the tastiest dish. Yep. 691 00:35:07,000 --> 00:35:08,280 Yeah. Yeah? 692 00:35:08,280 --> 00:35:10,480 If you can nail it, I don't see you going anywhere. 693 00:35:10,480 --> 00:35:12,680 Yeah, so, hopefully. Yeah! 694 00:35:12,680 --> 00:35:14,360 Fingers crossed. Thank you. 695 00:35:14,360 --> 00:35:15,800 RHIANNON: Going good, Antonio. 696 00:35:15,800 --> 00:35:20,640 Empanadas are this actually half-moon made out of dough 697 00:35:20,640 --> 00:35:22,040 filled with amazing fillings. 698 00:35:24,120 --> 00:35:26,200 So, I'm planning to poach the snapper, 699 00:35:26,200 --> 00:35:29,960 then fold the fish through all the aromatics. 700 00:35:29,960 --> 00:35:31,640 Oh, beautiful. 701 00:35:34,440 --> 00:35:37,280 You've already had 15 minutes. You've only got one hour to go. 702 00:35:37,280 --> 00:35:38,920 (CONTESTANTS CHEER) 703 00:35:44,080 --> 00:35:45,360 MAN: Yeah, real good. 704 00:35:45,360 --> 00:35:46,960 WOMAN: Come on, Rue. Looking good. 705 00:35:46,960 --> 00:35:48,040 Looking good, honey. 706 00:35:48,040 --> 00:35:51,760 So, I'm doing mussels in a white wine sauce 707 00:35:51,760 --> 00:35:53,600 and then I'm going to do my flatbread 708 00:35:53,600 --> 00:35:55,760 so that they can dip all that good sauce. 709 00:35:55,760 --> 00:35:58,040 I'm hoping it will be delicious. 710 00:36:00,960 --> 00:36:04,160 PHIL: Nice, Larissa. Let's go. Good to have you back. 711 00:36:04,160 --> 00:36:06,600 (LAUGHS) Pretty...pretty... 712 00:36:06,600 --> 00:36:08,560 It's pretty crazy to be back, to be honest. 713 00:36:08,560 --> 00:36:11,400 Like, obviously high-pressure cook and high stakes, 714 00:36:11,400 --> 00:36:14,000 but I'm really grateful to have the opportunity to be cooking in here, 715 00:36:14,000 --> 00:36:17,360 so hopefully I can make some magic. 716 00:36:17,360 --> 00:36:20,000 I'm gonna make chicken pelmeni, 717 00:36:20,000 --> 00:36:22,040 like the Russian chicken dumpling, 718 00:36:22,040 --> 00:36:24,040 in a broth. 719 00:36:24,040 --> 00:36:25,920 Making pelmeni is something that I have done 720 00:36:25,920 --> 00:36:27,800 since I was literally a toddler. 721 00:36:27,800 --> 00:36:31,640 You know, some of my best memories around my babushka's table, 722 00:36:31,640 --> 00:36:34,600 making pelmeni for hours and hours, 723 00:36:34,600 --> 00:36:37,120 so it's close to my heart and close to my roots 724 00:36:37,120 --> 00:36:39,600 and something I know inside out. 725 00:36:39,600 --> 00:36:41,000 MAN: Go, Larissa. 726 00:36:41,000 --> 00:36:42,320 WOMAN: Doing well. Doing well. 727 00:36:42,320 --> 00:36:44,240 Thank you, cheer squad. 728 00:36:46,200 --> 00:36:49,480 I'm looking for a nice soft dough for my dumpling wrappers. 729 00:36:49,480 --> 00:36:50,800 Uh-oh. 730 00:36:50,800 --> 00:36:52,680 But it's a bit slushy. 731 00:36:52,680 --> 00:36:55,360 You alright? No, I just put the wrong water in it. 732 00:36:55,360 --> 00:36:58,360 This is not recoverable. 733 00:36:58,360 --> 00:37:00,520 I'm fighting for my place back in the competition, 734 00:37:00,520 --> 00:37:03,960 so every single element has to be perfect, 735 00:37:03,960 --> 00:37:07,840 otherwise I'll be walking straight back out those doors. 736 00:37:07,840 --> 00:37:09,120 (SIGHS) 737 00:37:20,600 --> 00:37:23,040 LARISSA: I'm making the dough for my pelmeni... 738 00:37:23,040 --> 00:37:24,040 Uh-oh. 739 00:37:24,040 --> 00:37:25,800 ..but it's a bit slushy. 740 00:37:25,800 --> 00:37:27,160 MAN: You alright? No. 741 00:37:27,160 --> 00:37:28,520 I'm gonna have to remake it. 742 00:37:28,520 --> 00:37:31,280 MAN: Go, Larissa. MAN 2: Redemption day. You got this. 743 00:37:31,280 --> 00:37:34,520 I only have one shot to cook my way back into this competition. 744 00:37:34,520 --> 00:37:37,080 75. 170. 745 00:37:37,080 --> 00:37:40,040 So, every single element has to be perfect. 746 00:37:42,600 --> 00:37:45,400 Look who's back! How are you going? 747 00:37:45,400 --> 00:37:46,720 Great. So nice to meet you. 748 00:37:46,720 --> 00:37:47,960 Oh, look, sounds like 749 00:37:47,960 --> 00:37:49,880 you've been through the whole roller-coaster already. 750 00:37:49,880 --> 00:37:51,000 Oh, my gosh, like, literally. 751 00:37:51,000 --> 00:37:53,440 What's the dish that's going to keep you here? 752 00:37:53,440 --> 00:37:55,840 I'm gonna make some chicken pelmeni in a chicken broth. 753 00:37:55,840 --> 00:37:57,200 Is that like a dumpling? 754 00:37:57,200 --> 00:37:59,920 Yeah, so, it's a Russian dumpling, basically. 755 00:37:59,920 --> 00:38:01,040 Beautiful. 756 00:38:01,040 --> 00:38:03,240 So, these are going to be filled with chicken, bacon, garlic, 757 00:38:03,240 --> 00:38:05,240 parsley, some onion, paprika, 758 00:38:05,240 --> 00:38:06,640 and hopefully they're flavoursome enough 759 00:38:06,640 --> 00:38:08,560 and the broth is delicious and happy days. 760 00:38:08,560 --> 00:38:13,040 Beautiful. I think that's just quintessential love food. 761 00:38:13,040 --> 00:38:14,320 Yes. Isn't it? 762 00:38:14,320 --> 00:38:16,320 It's just beautiful feel-good food. Yes. 763 00:38:16,320 --> 00:38:18,360 I'm looking forward to your hug in a bowl. 764 00:38:18,360 --> 00:38:19,640 Thank you. 765 00:38:19,640 --> 00:38:23,440 It sounds like a hug in a bowl, so I hope I can deliver a hug in a bowl. 766 00:38:23,440 --> 00:38:25,720 That's what I'm hoping for. 767 00:38:26,960 --> 00:38:29,440 We have MasterChef royalty in the house 768 00:38:29,440 --> 00:38:32,080 and all you've got to do is bring us our delicious dish. 769 00:38:32,080 --> 00:38:33,440 45 minutes to go. 770 00:38:33,440 --> 00:38:34,720 (CONTESTANTS CHEER) 771 00:38:34,720 --> 00:38:37,480 RUE: Oh, my gosh. WOMAN: Go, people! 772 00:38:37,480 --> 00:38:39,120 Hi, Declan! Hey. How are we? 773 00:38:39,120 --> 00:38:41,760 Declan, wonderful! What have we got going on here? 774 00:38:41,760 --> 00:38:45,640 Um, so, filleted snapper. Snapper? Not the barra? 775 00:38:45,640 --> 00:38:47,760 Yeah, not the barramundi. (LAUGHS) 776 00:38:47,760 --> 00:38:50,640 Prawns are peeled and the chicken wings, I've broken up. 777 00:38:50,640 --> 00:38:52,200 So, what's your finished dish? 778 00:38:52,200 --> 00:38:54,640 Much like yours, so it's gonna be... Oh, OK, yep. 779 00:38:54,640 --> 00:38:55,640 ..a seafood stew. 780 00:38:55,640 --> 00:38:57,240 Beautiful. So, I've got the prawns and snapper. 781 00:38:57,240 --> 00:39:00,120 I just want to focus on getting them perfect... 782 00:39:00,120 --> 00:39:01,120 Great. 783 00:39:01,120 --> 00:39:02,920 ..and obviously jam-packed full of flavour. 784 00:39:02,920 --> 00:39:05,440 It sounds good to me, Declan, and good luck. 785 00:39:05,440 --> 00:39:06,840 Smells amazing. Thank you, Julie. 786 00:39:06,840 --> 00:39:08,880 I'm very, very blessed to be in your presence. 787 00:39:08,880 --> 00:39:10,600 Aww. (LAUGHS) Aren't we all? 788 00:39:10,600 --> 00:39:12,400 You're so cute, Declan! 789 00:39:12,400 --> 00:39:13,800 (GIGGLES) 790 00:39:15,280 --> 00:39:16,880 (CONTESTANTS CHEER) 791 00:39:16,880 --> 00:39:20,200 ANTONIO: I've chosen the snapper and some...some veggies, 792 00:39:20,200 --> 00:39:23,520 so I'm gonna do fish empanadas. 793 00:39:23,520 --> 00:39:25,720 I've definitely cooked this before. 794 00:39:25,720 --> 00:39:27,600 You know, growing up in Venezuela, 795 00:39:27,600 --> 00:39:30,800 my grandma was really, really good at making empanadas. 796 00:39:30,800 --> 00:39:34,200 We would have some, you know, mince left over from lunch, 797 00:39:34,200 --> 00:39:36,040 that would definitely go in. 798 00:39:36,040 --> 00:39:39,200 So, this dish, it's definitely part of who I am. 799 00:39:39,200 --> 00:39:41,480 WOMAN: Come on, Antonio! 800 00:39:41,480 --> 00:39:42,600 ROBBIE: You right, brother? 801 00:39:42,600 --> 00:39:45,800 I'm definitely not ready to go home. Fighting for my life in this kitchen. 802 00:39:48,200 --> 00:39:51,000 So, let's dissect these dishes. 803 00:39:51,000 --> 00:39:52,600 We've got Robbie at the front. 804 00:39:52,600 --> 00:39:55,800 Some good flavour going on in that base of his stew, which is great. 805 00:39:55,800 --> 00:39:59,080 I think now it comes down to balancing, 806 00:39:59,080 --> 00:40:00,720 but also cooking that seafood... 807 00:40:00,720 --> 00:40:02,240 MELISSA: Absolutely. ..just perfectly. 808 00:40:02,240 --> 00:40:04,120 Good job, Robbie. 809 00:40:04,120 --> 00:40:05,840 Larissa - chicken dumpling broth. Broth. 810 00:40:05,840 --> 00:40:07,160 Yep. Great. 811 00:40:07,160 --> 00:40:09,640 Oh, this is taking a long time. 812 00:40:09,640 --> 00:40:11,440 I'm looking at the chicken mix, 813 00:40:11,440 --> 00:40:13,520 hoping that it is gonna be as promised, 814 00:40:13,520 --> 00:40:17,000 which is juicy and delicious. 815 00:40:17,000 --> 00:40:19,280 Um, Antonio - fish empanadas. 816 00:40:19,280 --> 00:40:22,240 Yeah, I'm excited by the idea that he's deep-frying these. 817 00:40:22,240 --> 00:40:23,880 Mm. You know, get 'em nice and crispy. 818 00:40:23,880 --> 00:40:25,080 Deep-fryer. 819 00:40:25,080 --> 00:40:27,440 MAN: Oh, deep-fryer! Yeah, buddy! 820 00:40:27,440 --> 00:40:28,600 Fingers crossed. 821 00:40:28,600 --> 00:40:29,840 ANDY: Rue. Rue. 822 00:40:29,840 --> 00:40:32,440 Yeah, Rue's next up. Mm, OK. 823 00:40:32,440 --> 00:40:35,080 She's got the same as a few people out there - 824 00:40:35,080 --> 00:40:37,320 a stew ticking away. 825 00:40:37,320 --> 00:40:39,040 She's gonna poach the mussels. 826 00:40:39,040 --> 00:40:40,600 There's really nowhere to hide in that. 827 00:40:40,600 --> 00:40:43,520 Speaking of nowhere to hide, um... Spaghetti pomodoro. 828 00:40:43,520 --> 00:40:46,560 WOMAN: Jess, that smells so good! 829 00:40:46,560 --> 00:40:48,760 She's made some cracking pastas. Yes. 830 00:40:48,760 --> 00:40:50,160 As I said, there's nowhere to hide, 831 00:40:50,160 --> 00:40:51,560 and when there's only six people cooking, 832 00:40:51,560 --> 00:40:53,760 you're in the danger zone, you know what I'm saying? 833 00:40:53,760 --> 00:40:55,760 Especially when you're doing pasta with bread flour. 834 00:40:55,760 --> 00:40:56,920 It could turn pear-shaped. 835 00:40:59,000 --> 00:41:02,360 Spaghetti al pomodoro. It's one of my favourite dishes. 836 00:41:02,360 --> 00:41:03,720 It's a classic. 837 00:41:03,720 --> 00:41:07,040 I've got my sauce simmering away. 838 00:41:07,040 --> 00:41:09,440 Alright, I've gotta get my pasta started. 839 00:41:09,440 --> 00:41:11,720 Now I can start making my spaghetti. 840 00:41:11,720 --> 00:41:14,760 There's no under-bench staples today, 841 00:41:14,760 --> 00:41:16,640 so, without the eggs, 842 00:41:16,640 --> 00:41:20,920 it doesn't have the rich colour that it usually would, 843 00:41:20,920 --> 00:41:25,160 and it is a bit thinner than I make it at home, 844 00:41:25,160 --> 00:41:29,120 but, so far, things are coming along nicely 845 00:41:29,120 --> 00:41:32,000 and I'm on track to finish this dish. 846 00:41:32,000 --> 00:41:33,800 (SINGSONGS) Jessica! 847 00:41:33,800 --> 00:41:35,240 (SINGSONGS) Hello! So... 848 00:41:35,240 --> 00:41:39,520 OK, I'm making a super flavourful pomodoro sauce with spaghetti. 849 00:41:39,520 --> 00:41:42,560 (WHISTLES) Nowhere to hide here. I know. 850 00:41:42,560 --> 00:41:44,720 How's your pasta? No-egg pasta, I'm guessing, obviously. 851 00:41:44,720 --> 00:41:46,760 Yeah, it's the way my nonna makes it. 852 00:41:46,760 --> 00:41:49,520 Nothing wrong with that, but you used bread flour. 853 00:41:49,520 --> 00:41:51,520 (OMINOUS MUSIC) 854 00:41:53,960 --> 00:41:55,480 Um... 855 00:41:56,640 --> 00:41:59,960 Have you made pasta with normal bread flour before? 856 00:41:59,960 --> 00:42:01,520 I have not. 857 00:42:01,520 --> 00:42:02,920 Mm. 858 00:42:04,280 --> 00:42:06,080 Risky. 859 00:42:06,080 --> 00:42:07,720 Uh-oh. 860 00:42:07,720 --> 00:42:11,320 (DRAMATIC MUSIC) 861 00:42:26,200 --> 00:42:29,440 I have not. Risky. 862 00:42:31,960 --> 00:42:33,040 Yeah. Good luck. 863 00:42:33,040 --> 00:42:34,200 Thanks. 864 00:42:34,200 --> 00:42:38,600 I've just realised that I've made spaghetti 865 00:42:38,600 --> 00:42:40,680 with bread flour. 866 00:42:40,680 --> 00:42:44,560 I don't know what made me think that this was plain flour. 867 00:42:46,600 --> 00:42:49,840 This could really change the texture of the pasta. 868 00:42:49,840 --> 00:42:51,280 25 minutes! 869 00:42:51,280 --> 00:42:55,880 So, it's not ideal, but I'm still gonna keep going. 870 00:42:55,880 --> 00:43:00,160 I'm hoping that the flavour of my sauce is good. 871 00:43:01,720 --> 00:43:04,560 And the spaghetti has a bite to it. 872 00:43:04,560 --> 00:43:06,680 I'm gonna give it my best crack. 873 00:43:08,360 --> 00:43:09,480 Fingers crossed. 874 00:43:13,160 --> 00:43:14,720 How's it taste? DECLAN: It's alright. 875 00:43:14,720 --> 00:43:17,080 Love it! Love it! 876 00:43:17,080 --> 00:43:19,440 Robbie! Robbie. What's going on here? 877 00:43:19,440 --> 00:43:21,920 This looks good. Making a bit of a seafood stew. 878 00:43:21,920 --> 00:43:23,320 We've got some flavour going on there. 879 00:43:23,320 --> 00:43:24,920 You've got some good flavour going on there. 880 00:43:24,920 --> 00:43:27,120 And then... Squid, mussels and prawns. 881 00:43:27,120 --> 00:43:31,120 So, mate, you've just gotta focus on cooking it perfectly and balancing, 882 00:43:31,120 --> 00:43:33,080 but you're on a good track there. 883 00:43:33,080 --> 00:43:35,080 You're a good man. I love you, bro. Good job. 884 00:43:35,080 --> 00:43:36,920 Thank you, brother. Thank you, bro. Good luck. 885 00:43:36,920 --> 00:43:38,880 So, it's time to put the seafood in. 886 00:43:38,880 --> 00:43:41,280 It's gotta be cooked perfectly. 887 00:43:41,280 --> 00:43:43,080 Come on, Robbie. RHIANNON: Come on, Robbie. 888 00:43:43,080 --> 00:43:45,920 But, you know, I know my seafood. 889 00:43:45,920 --> 00:43:50,320 I eat it every day in the week, so I'm quite confident right now. 890 00:43:50,320 --> 00:43:51,800 (MURMURS INDISTINCTLY) 891 00:43:53,120 --> 00:43:54,600 (TENSE MUSIC) 892 00:43:54,600 --> 00:43:57,160 DECLAN: I'm making a prawn and fish stew. 893 00:43:57,160 --> 00:43:59,440 Got my stock in the pressure cooker. 894 00:43:59,440 --> 00:44:01,400 PHIL: Yeah, Deccie, get moving, mate. 895 00:44:01,400 --> 00:44:03,360 (THEO IMITATES PHIL'S ACCENT) Few herbs and spices. 896 00:44:03,360 --> 00:44:04,360 A few herbs! 897 00:44:05,880 --> 00:44:08,720 So, now I'm working on my tomato soup. 898 00:44:08,720 --> 00:44:10,040 MAN: Oh, smells delish! 899 00:44:10,040 --> 00:44:11,520 It's smoky. 900 00:44:11,520 --> 00:44:14,880 I've got hot paprika and the smoked paprika. 901 00:44:14,880 --> 00:44:17,080 I just want this to be a flavour bomb. 902 00:44:17,080 --> 00:44:21,400 Hopefully I've got enough time to serve some bread with it, 903 00:44:21,400 --> 00:44:22,720 much like Julie's. 904 00:44:22,720 --> 00:44:25,800 A bit of bread to dip in with it, it really goes hand in hand. 905 00:44:25,800 --> 00:44:28,400 I haven't made bread in the competition so far, 906 00:44:28,400 --> 00:44:31,120 so it's definitely risky, 907 00:44:31,120 --> 00:44:34,480 but, you know, I wanna show that I'm willing to push myself. 908 00:44:34,480 --> 00:44:35,960 I'm familiar with bread, 909 00:44:35,960 --> 00:44:40,320 but not as much as the French bread king himself. 910 00:44:41,840 --> 00:44:43,160 MAN: Go, Larissa! 911 00:44:45,800 --> 00:44:48,760 LARISSA: I'm fighting for my position back into this competition, 912 00:44:48,760 --> 00:44:51,680 so I need to nail this dish. 913 00:44:51,680 --> 00:44:53,680 My broth is going. 914 00:44:55,520 --> 00:44:59,200 I've created my chicken mix that's gonna go inside of my pelmeni. 915 00:45:00,440 --> 00:45:02,880 And I'm happy with the dough. 916 00:45:02,880 --> 00:45:05,000 So, making pelmenis, 917 00:45:05,000 --> 00:45:07,120 I like mine to be really, really full, 918 00:45:07,120 --> 00:45:09,120 so I pack them with lots of filling 919 00:45:09,120 --> 00:45:11,440 and I fold them into, like, a half-moon 920 00:45:11,440 --> 00:45:13,040 and then you bring the two bits together 921 00:45:13,040 --> 00:45:15,640 and they look like a little babushka with the little... 922 00:45:15,640 --> 00:45:16,920 ..with the little scarf on. 923 00:45:16,920 --> 00:45:18,200 I think they look so cute. 924 00:45:18,200 --> 00:45:19,880 RHIANNON: Look at Larissa's dumplings. 925 00:45:19,880 --> 00:45:21,240 Gorgeous. 926 00:45:21,240 --> 00:45:23,240 ANDY AND JOCK: Larissa. Hello! 927 00:45:23,240 --> 00:45:24,480 ANDY: Welcome back. Thank you. 928 00:45:24,480 --> 00:45:25,480 What's the meal? 929 00:45:25,480 --> 00:45:30,000 I am making chicken pelmeni in a broth. 930 00:45:30,000 --> 00:45:31,560 Say the word again. Pelmeni. 931 00:45:31,560 --> 00:45:33,560 Pelmeni. Yep. It's a dumpling. 932 00:45:33,560 --> 00:45:36,080 And then what... So, what have you got going on here? 933 00:45:36,080 --> 00:45:39,880 Um, so, this is what I call... (SPEAKS RUSSIAN) 934 00:45:39,880 --> 00:45:42,880 We fry off vegetables to put in our broth to add some extra flavs. 935 00:45:42,880 --> 00:45:44,480 Some extra what? Flavs. 936 00:45:44,480 --> 00:45:46,320 Flavs. (LAUGHS) Flavs. 937 00:45:46,320 --> 00:45:47,320 OK. 938 00:45:47,320 --> 00:45:49,200 Love it. Extra flav. I'm hoping! 939 00:45:49,200 --> 00:45:50,440 Enough said. Great. 940 00:45:50,440 --> 00:45:52,000 (TENSE MUSIC) 941 00:45:52,000 --> 00:45:54,720 The most critical part of this cook is in front of you. 942 00:45:54,720 --> 00:45:56,480 10 minutes to go! 943 00:45:56,480 --> 00:45:59,040 (CONTESTANTS CHEER AND APPLAUD) 944 00:45:59,040 --> 00:46:01,320 Come on, guys! 945 00:46:06,320 --> 00:46:07,400 WOMAN: Let's go, Rue! 946 00:46:07,400 --> 00:46:12,080 RUE: I'm making mussels in a white wine and tomato sauce 947 00:46:12,080 --> 00:46:13,720 and flatbread. 948 00:46:13,720 --> 00:46:15,920 I'm going good. I'm going good. 949 00:46:15,920 --> 00:46:18,960 So, I am just going to pop my mussels in. 950 00:46:18,960 --> 00:46:20,680 MAN: Let's go, Rue! MAN 2: Yeah, Rue. 951 00:46:20,680 --> 00:46:22,640 We do not want to overcook the mussels. 952 00:46:24,040 --> 00:46:26,160 Oh, OK, that's not the one. 953 00:46:26,160 --> 00:46:27,320 (LAUGHS) 954 00:46:27,320 --> 00:46:29,040 OK, yep. (LAUGHS) 955 00:46:30,840 --> 00:46:33,000 Keep pushing, guys. 956 00:46:33,000 --> 00:46:35,920 ANTONIO: So, 10 minutes is almost up. 957 00:46:35,920 --> 00:46:40,960 I've made my parsley sauce and I'm finally happy with the fish filling 958 00:46:40,960 --> 00:46:42,840 and it tastes amazing. 959 00:46:42,840 --> 00:46:43,880 Yummy. 960 00:46:43,880 --> 00:46:48,440 I have all my circles of dough ready to be assembled into the empanadas. 961 00:46:48,440 --> 00:46:50,800 These are what I like to call 'chunky boys' 962 00:46:50,800 --> 00:46:54,480 and I want to seal them really nice so they get that crispy edge 963 00:46:54,480 --> 00:46:55,800 when I deep-fry them. 964 00:46:55,800 --> 00:46:58,640 That's probably the best part of the empanada. 965 00:46:58,640 --> 00:47:00,440 WOMAN: His empanadas look great. 966 00:47:00,440 --> 00:47:01,440 WOMAN: Yummy! 967 00:47:01,440 --> 00:47:03,200 I wanna try one. 968 00:47:03,200 --> 00:47:05,760 I think it's good. I mean, I like it like that. 969 00:47:05,760 --> 00:47:09,280 I'm hoping to serve the judges food that I really like. 970 00:47:09,280 --> 00:47:13,280 So, they should be done in the hot oil as quick as I can. 971 00:47:13,280 --> 00:47:15,080 Maybe a couple of minutes 972 00:47:15,080 --> 00:47:18,000 'cause this is where, you know, things could go wrong, potentially. 973 00:47:18,000 --> 00:47:22,120 I only have enough to make Julie and the judges one empanada. 974 00:47:23,200 --> 00:47:24,200 No. 975 00:47:25,640 --> 00:47:27,640 It's gonna overcook if he leaves it in there. 976 00:47:27,640 --> 00:47:29,200 (SIGHS) I don't know. 977 00:47:29,200 --> 00:47:31,320 JOCK: It's a lot longer than two minutes, Antonio. 978 00:47:31,320 --> 00:47:32,880 Yes. 979 00:47:32,880 --> 00:47:34,640 Looks a lot longer than two minutes. 980 00:47:34,640 --> 00:47:38,360 Yeah, I mean... 981 00:47:38,360 --> 00:47:40,440 What do you think that will do to the inside? 982 00:47:40,440 --> 00:47:43,240 My oil is not hot enough. 983 00:47:43,240 --> 00:47:44,320 Oh! 984 00:47:46,120 --> 00:47:48,120 Oh, crap! 985 00:47:48,120 --> 00:47:50,680 Split empanada - it's my worst nightmare. 986 00:47:51,880 --> 00:47:54,680 I really don't want this to be the last dish I put through 987 00:47:54,680 --> 00:47:56,280 in the MasterChef kitchen. 988 00:47:57,480 --> 00:47:59,640 (SIGHS) 989 00:48:11,760 --> 00:48:14,480 There's some big decisions to be made out there. 990 00:48:14,480 --> 00:48:15,960 You've only got five minutes to go. 991 00:48:15,960 --> 00:48:19,280 (CONTESTANTS CHEER AND APPLAUD) 992 00:48:22,760 --> 00:48:26,080 Poor Antonio over there. Like, you can see him stressed to the hilt. 993 00:48:26,080 --> 00:48:30,280 ANTONIO: Split empanada - it's my worst nightmare 994 00:48:30,280 --> 00:48:33,360 'cause now there's oil in the empanada itself. 995 00:48:33,360 --> 00:48:35,200 Come on, Antonio. Go, buddy. 996 00:48:35,200 --> 00:48:37,720 How you going? Uh, I've been better. 997 00:48:37,720 --> 00:48:39,720 I know that my oil is not hot enough, 998 00:48:39,720 --> 00:48:41,320 so I crank up the heat 999 00:48:41,320 --> 00:48:43,720 and once it's golden on the outside, 1000 00:48:43,720 --> 00:48:46,960 I get rid of the excess oil and then I need to finish the cook. 1001 00:48:46,960 --> 00:48:48,120 Yeah. 1002 00:48:48,120 --> 00:48:52,040 I'm pretty nervous. Yeah, it's not the place I really wanted to be. 1003 00:48:52,040 --> 00:48:53,120 Man... 1004 00:48:55,120 --> 00:48:57,200 (TENSE MUSIC) 1005 00:48:57,200 --> 00:49:00,000 I'm...I'm on track, I'm...I'm ready to roll. 1006 00:49:00,000 --> 00:49:03,400 I think there's more than enough depth of flavour in this. 1007 00:49:03,400 --> 00:49:05,200 I'm loving it. 1008 00:49:05,200 --> 00:49:06,600 I'm in the zone. 1009 00:49:06,600 --> 00:49:08,200 PHIL: Yeah, Deccie, get moving, mate. 1010 00:49:08,200 --> 00:49:10,720 I'm pretty stoked to cook a dish for Julie Goodwin 1011 00:49:10,720 --> 00:49:13,000 and from her ingredients. 1012 00:49:13,000 --> 00:49:15,480 The sauce looks shiny and glossy. 1013 00:49:15,480 --> 00:49:16,640 Ooh, it's naughty. 1014 00:49:16,640 --> 00:49:17,920 (CONTESTANTS LAUGH) Naughty! 1015 00:49:17,920 --> 00:49:19,040 (MAN LAUGHS) It's naughty. 1016 00:49:19,040 --> 00:49:21,040 It tastes naughty. It tastes naughty but nice. 1017 00:49:21,040 --> 00:49:22,040 I like it. 1018 00:49:22,040 --> 00:49:25,880 And I'm happy with how the bread's turning out. 1019 00:49:25,880 --> 00:49:29,160 I just hope that I can survive my first elimination cook. 1020 00:49:29,160 --> 00:49:30,720 For one of you, it's gonna be 1021 00:49:30,720 --> 00:49:32,640 your final dish in the MasterChef kitchen. 1022 00:49:32,640 --> 00:49:34,720 You've got three minutes to go. 1023 00:49:34,720 --> 00:49:37,080 (CONTESTANTS CHEER) 1024 00:49:37,080 --> 00:49:38,880 RALPH: Let's go, guys. Come on! 1025 00:49:40,000 --> 00:49:41,880 WOMAN: Keep an eye on your mussels. Yeah, yeah. 1026 00:49:41,880 --> 00:49:44,680 MAN: Go, Larissa! WOMAN: Doing well, doing well. 1027 00:49:44,680 --> 00:49:47,440 LARISSA: My broth is a lovely golden colour. 1028 00:49:47,440 --> 00:49:50,200 I've made my pelmeni and I'm cooking them in the broth 1029 00:49:50,200 --> 00:49:52,200 so that they take on the flavour. 1030 00:49:52,200 --> 00:49:54,360 (MUMBLES) Oh, yeah, that's hot. 1031 00:49:54,360 --> 00:49:57,160 I think that my babushka would be proud. 1032 00:49:57,160 --> 00:50:01,320 I just hope that this is enough to get me back into the competition. 1033 00:50:01,320 --> 00:50:04,000 I hope this is the hug in the bowl that Julie wants. 1034 00:50:04,000 --> 00:50:05,560 PHIL: Let's go, Larissa. Come on. 1035 00:50:05,560 --> 00:50:06,560 No pressure! 1036 00:50:06,560 --> 00:50:10,000 No pressure, just all... No pressure. 1037 00:50:10,000 --> 00:50:13,480 Get it on the plate. There's only one minute to go! 1038 00:50:13,480 --> 00:50:15,160 (CONTESTANTS CHEER) 1039 00:50:15,160 --> 00:50:16,760 WOMAN: Come on, Rob! ANDY: Come on, mate! 1040 00:50:16,760 --> 00:50:19,160 I just wanna make it a bit more fancy for you guys. 1041 00:50:19,160 --> 00:50:21,440 (JULIE LAUGHS) But there's no parsley left. 1042 00:50:21,440 --> 00:50:23,200 MELISSA: Oh! There's parsley. It's right behind you. 1043 00:50:23,200 --> 00:50:25,440 I think Declan's got some. Any parsley there, bud? 1044 00:50:25,440 --> 00:50:26,840 What do you need? Parsley? 1045 00:50:28,120 --> 00:50:29,320 (CONTESTANTS CHEER) 1046 00:50:29,320 --> 00:50:31,720 You can tell he was a footy player with hands like that. 1047 00:50:31,720 --> 00:50:34,080 I usually do with one hand, usually. (LAUGHS) 1048 00:50:34,080 --> 00:50:36,400 I think, to me, it tastes quite nice, 1049 00:50:36,400 --> 00:50:38,760 and there's mussels, prawns and the squid. 1050 00:50:38,760 --> 00:50:43,360 It's cooked right to the time, so I think I've got it under control. 1051 00:50:43,360 --> 00:50:44,880 (DRAMATIC MUSIC) 1052 00:50:44,880 --> 00:50:46,640 JESSICA: I'm running out of time, 1053 00:50:46,640 --> 00:50:50,680 but I'm happy with the flavours of my pomodoro sauce... 1054 00:50:50,680 --> 00:50:52,360 WOMAN: Come on, Jess. MAN: Let's go, Jess! 1055 00:50:52,360 --> 00:50:55,920 ..and the spaghetti does have some bite to it, 1056 00:50:55,920 --> 00:50:57,360 miraculously. 1057 00:50:58,680 --> 00:51:02,520 I'm really hoping that this is enough to keep me safe. 1058 00:51:02,520 --> 00:51:04,440 I am not ready to go home. 1059 00:51:04,440 --> 00:51:05,480 You guys got this. 1060 00:51:05,480 --> 00:51:07,960 Gantry, 10... 1061 00:51:07,960 --> 00:51:12,120 ALL: 9, 8, 7, 6 1062 00:51:12,120 --> 00:51:15,760 5, 4, 3, 2, 1. 1063 00:51:15,760 --> 00:51:18,880 (CONTESTANTS CHEER) 1064 00:51:20,120 --> 00:51:21,520 (ROBBIE SPEAKS INDISTINCTLY) 1065 00:51:27,080 --> 00:51:28,480 Oh, that was... Yeah. 1066 00:51:28,480 --> 00:51:31,160 The 75 minutes didn't feel like much time 1067 00:51:31,160 --> 00:51:33,560 and, you know, you have a few things that can go wrong, 1068 00:51:33,560 --> 00:51:35,120 so that's what makes it difficult, 1069 00:51:35,120 --> 00:51:37,320 but I'm really hoping it's not the end of my journey. 1070 00:51:37,320 --> 00:51:39,040 I really want to stay here in MasterChef. 1071 00:51:42,600 --> 00:51:46,280 (DRAMATIC MUSIC) 1072 00:51:46,280 --> 00:51:49,120 That was a pressure-laden second round. 1073 00:51:49,120 --> 00:51:52,160 Julie Goodwin's here, which, you know, puts a bit of fear in them. 1074 00:51:52,160 --> 00:51:54,440 It's only the third elimination as well. 1075 00:51:54,440 --> 00:51:56,240 Obviously, people are new to this. 1076 00:51:56,240 --> 00:51:57,920 Larissa's back in the kitchen. Yeah. 1077 00:51:57,920 --> 00:51:59,440 It's gonna be an interesting tasting. 1078 00:51:59,440 --> 00:52:01,360 Shall we get the first one in? Yep. 1079 00:52:02,480 --> 00:52:04,480 All the best, Robbie. Thank you. 1080 00:52:05,840 --> 00:52:09,000 I'm really excited for Julie trying my food. 1081 00:52:09,000 --> 00:52:12,000 Robbie. ANDY: Oh, here he is. 1082 00:52:12,000 --> 00:52:16,520 Just hoping that when she tastes it, she's gonna get the wow factors. 1083 00:52:18,080 --> 00:52:19,560 What have you made us, mate? 1084 00:52:19,560 --> 00:52:22,520 Seafood with tomato soup. 1085 00:52:25,560 --> 00:52:27,040 JULIE: Awesome. You did your version. 1086 00:52:27,040 --> 00:52:29,040 Now we're gonna have Robbie's version. 1087 00:52:29,040 --> 00:52:31,640 It sounds like you didn't feel restricted at all. 1088 00:52:31,640 --> 00:52:34,360 No. When you're home-cooking, you just use what's in your pantry, mate. 1089 00:52:34,360 --> 00:52:37,000 That's exactly it. I call it 'fridge shaker'. 1090 00:52:37,000 --> 00:52:38,480 You shake the fridge, whatever falls out, 1091 00:52:38,480 --> 00:52:40,680 you cook it up into dinner and that's it, yeah. 1092 00:52:40,680 --> 00:52:42,240 Brilliant. Thanks, mate. 1093 00:52:42,240 --> 00:52:43,560 Thanks very much. Thanks, Robbie. 1094 00:52:43,560 --> 00:52:45,640 ANDY: Thanks, Robbie. Thanks. Enjoy. 1095 00:52:47,360 --> 00:52:50,720 Looks good. Smells good. Mm. 1096 00:52:50,720 --> 00:52:52,960 Thank you. 1097 00:53:16,080 --> 00:53:18,240 I think that is really, really yummy. 1098 00:53:18,240 --> 00:53:22,080 That soup has so much flavour in it. 1099 00:53:22,080 --> 00:53:24,400 MELISSA: Mm. Really deep flavour. 1100 00:53:24,400 --> 00:53:25,920 Absolutely beautiful. 1101 00:53:25,920 --> 00:53:28,120 All of the seafood is beautifully cooked. 1102 00:53:28,120 --> 00:53:31,520 I mean, he has respected the produce. 1103 00:53:31,520 --> 00:53:35,400 I'm really proud of Robbie. Like, this really shows how far he's come. 1104 00:53:35,400 --> 00:53:36,880 Yeah, couldn't agree more. 1105 00:53:36,880 --> 00:53:39,880 I've just gotta say, it's, like, Robbie's 65. 1106 00:53:39,880 --> 00:53:41,720 Like, so much for the old, you know, 1107 00:53:41,720 --> 00:53:43,400 "You can't teach an old dog new tricks." 1108 00:53:43,400 --> 00:53:45,720 (LAUGHS) You can. 1109 00:53:45,720 --> 00:53:48,040 Good job, Uncle Robbie. 1110 00:53:50,840 --> 00:53:53,840 Antonio. ANTONIO: Hey, guys. 1111 00:53:59,520 --> 00:54:02,080 Antonio, what have you made us? 1112 00:54:02,080 --> 00:54:03,680 Snapper empanadas. 1113 00:54:08,520 --> 00:54:10,480 If this was your last cook in the kitchen... 1114 00:54:10,480 --> 00:54:12,320 Yep. ..do you think you've done enough? 1115 00:54:12,320 --> 00:54:14,000 I'd be really sad. 1116 00:54:15,480 --> 00:54:17,600 (SNIFFLES) Um... 1117 00:54:19,600 --> 00:54:21,000 Oof. Sorry, guys. 1118 00:54:21,000 --> 00:54:22,400 (EXHALES) 1119 00:54:24,120 --> 00:54:25,640 (SNIFFLES, EXHALES) 1120 00:54:25,640 --> 00:54:28,280 It's alright. It's alright, Antonio. 1121 00:54:29,680 --> 00:54:33,160 I really... I didn't... I really didn't want to cry. 1122 00:54:33,160 --> 00:54:35,560 (EXHALES) 1123 00:54:35,560 --> 00:54:38,880 I've shed a lot of tears in that chair, mate. Don't worry about it. 1124 00:54:42,200 --> 00:54:44,240 Why is it important to you? 1125 00:54:44,240 --> 00:54:48,200 One of the reasons I am here is because of my grandma. 1126 00:54:49,840 --> 00:54:52,560 Um, she passed away a couple of years ago 1127 00:54:52,560 --> 00:54:56,680 and, uh, I made her a promise. 1128 00:54:56,680 --> 00:55:00,320 I promised her I was going to apply for MasterChef. 1129 00:55:00,320 --> 00:55:04,680 There was a reason, like, if I wanted to do it and pursue food, 1130 00:55:04,680 --> 00:55:07,840 that I was actually gonna give it 100%. 1131 00:55:09,840 --> 00:55:12,040 Well, you kept your promise. Yeah, I did. 1132 00:55:12,040 --> 00:55:15,440 And here you are and I'm sure that your nan is really proud. 1133 00:55:16,680 --> 00:55:18,840 Absolutely. We're glad to have you here, buddy. 1134 00:55:18,840 --> 00:55:21,080 Alright, we're gonna taste it now. 1135 00:55:21,080 --> 00:55:22,200 Thanks, buddy. Thanks, Antonio. 1136 00:55:24,080 --> 00:55:27,360 I'm definitely asking my grandma for some help. 1137 00:55:27,360 --> 00:55:30,960 It may be just put a little bit of magic touch into my empanadas. 1138 00:55:34,480 --> 00:55:36,800 I know they're not perfect, 1139 00:55:36,800 --> 00:55:39,800 but I'm really not ready to leave the kitchen. 1140 00:55:39,800 --> 00:55:41,800 MELISSA: Alright. 1141 00:55:45,280 --> 00:55:46,480 (EMPANADA CRUNCHES) 1142 00:56:02,480 --> 00:56:06,360 Stream full episodes of MasterChef Australia now 1143 00:56:06,360 --> 00:56:08,680 on 10 play. 1144 00:56:08,680 --> 00:56:12,600 (DRAMATIC MUSIC) 1145 00:56:16,240 --> 00:56:17,440 (EMPANADA CRUNCHES) 1146 00:56:31,240 --> 00:56:33,680 I thought the concept was fantastic, 1147 00:56:33,680 --> 00:56:36,480 however, there's flaws to the execution. 1148 00:56:38,240 --> 00:56:41,560 Obviously, it opened up, whereas it should be beautifully sealed. 1149 00:56:41,560 --> 00:56:43,760 I think the fryer was too low a temperature. 1150 00:56:43,760 --> 00:56:47,720 He really needed to crank it up and fry it quicker. 1151 00:56:47,720 --> 00:56:50,520 The sauce, bit of a vampire slayer. 1152 00:56:50,520 --> 00:56:51,680 Plenty of garlic in there. 1153 00:56:51,680 --> 00:56:54,160 None of us are gonna be kissing anyone tonight, that's for sure. 1154 00:56:54,160 --> 00:56:55,600 I thought it was really tasty. 1155 00:56:55,600 --> 00:56:59,720 I thought the filling was tasty and the sauce, yes, garlicky, 1156 00:56:59,720 --> 00:57:02,400 but I thought it brought a bit of zing to it. 1157 00:57:02,400 --> 00:57:04,160 So, there's a lot of promise here. 1158 00:57:04,160 --> 00:57:05,360 Yeah. Yeah. 1159 00:57:05,360 --> 00:57:08,160 Decent effort without setting the world on fire. 1160 00:57:08,160 --> 00:57:10,840 Will that be enough for him today or will it send him home? 1161 00:57:16,640 --> 00:57:18,840 Hi, Rue. Hello. 1162 00:57:18,840 --> 00:57:21,640 (LAUGHS) Hi. 1163 00:57:22,920 --> 00:57:24,400 What's the dish? 1164 00:57:24,400 --> 00:57:29,960 Mussels in white wine and tomato sauce. 1165 00:57:33,400 --> 00:57:36,040 I can't quite read you today. Yeah. 1166 00:57:36,040 --> 00:57:40,280 It's like a bit of resignation, a little bit of excitement, 1167 00:57:40,280 --> 00:57:41,680 a little bit of fangirling. 1168 00:57:41,680 --> 00:57:46,640 There's definitely excitement to meet her. That's it. (GIGGLES) 1169 00:57:46,640 --> 00:57:48,000 Thank you. 1170 00:57:52,320 --> 00:57:55,600 Um, these look yummy. Yeah. 1171 00:57:55,600 --> 00:57:57,960 I think the only reason I'm not, like, convinced 1172 00:57:57,960 --> 00:58:02,720 is because the maker of the dish is not convinced. 1173 00:58:02,720 --> 00:58:03,840 It's... 1174 00:58:03,840 --> 00:58:06,480 You know, from the perspective of being on that side of the table 1175 00:58:06,480 --> 00:58:07,880 a number of times, 1176 00:58:07,880 --> 00:58:09,760 you can think it's gonna be a delicious dish, 1177 00:58:09,760 --> 00:58:12,400 but you still don't know how you lot are gonna take it. 1178 00:58:12,400 --> 00:58:14,120 "You lot." You lot. 1179 00:58:14,120 --> 00:58:16,280 You're now part of us. You're one of us now. 1180 00:58:16,280 --> 00:58:19,240 (CHANTS) One of us! One of us! I'm one of you lot. Oh, wow. 1181 00:58:36,400 --> 00:58:39,240 I thought that sauce was absolutely beautiful. 1182 00:58:39,240 --> 00:58:42,360 I could smell it when it first hit the table, 1183 00:58:42,360 --> 00:58:46,360 but when I tasted it, that smoked paprika was really forward in there 1184 00:58:46,360 --> 00:58:48,800 and the chilli's just right. 1185 00:58:48,800 --> 00:58:50,320 The mussels - succulent. 1186 00:58:50,320 --> 00:58:53,440 They were absolutely perfectly cooked and I'm really happy for her. 1187 00:58:53,440 --> 00:58:55,480 It was an epic dish. 1188 00:58:55,480 --> 00:58:59,680 I mean, it's scary to think where she could go in this competition. 1189 00:59:03,960 --> 00:59:05,800 Alright, mate. Hello. 1190 00:59:07,000 --> 00:59:08,840 I didn't spill it. 1191 00:59:08,840 --> 00:59:10,280 Declan? 1192 00:59:11,520 --> 00:59:15,040 This is my prawn and snapper soup 1193 00:59:15,040 --> 00:59:16,560 with flatbread. 1194 00:59:18,640 --> 00:59:21,520 How are we? Yeah, nervous. 1195 00:59:21,520 --> 00:59:22,560 Nervous? Yeah. 1196 00:59:22,560 --> 00:59:23,720 First time in the chair. 1197 00:59:23,720 --> 00:59:25,400 I, um... 1198 00:59:25,400 --> 00:59:28,040 Yeah, I've got a lot more I wanna show you guys 1199 00:59:28,040 --> 00:59:30,880 and I wanna step out of my comfort zone 1200 00:59:30,880 --> 00:59:34,120 and I know there's always room for improvement. 1201 00:59:34,120 --> 00:59:37,040 The attitude is there. The will to learn is there. 1202 00:59:37,040 --> 00:59:38,520 Just gotta hope the flavour's there. 1203 00:59:39,680 --> 00:59:41,080 Thank you. Thanks, Declan. 1204 00:59:41,080 --> 00:59:42,680 Thank you. Enjoy. 1205 01:00:00,080 --> 01:00:03,320 The prawns were cooked really nicely 1206 01:00:03,320 --> 01:00:05,160 and that base, you know, that soup, 1207 01:00:05,160 --> 01:00:08,160 he did a really good job of getting a good amount of flavour in there 1208 01:00:08,160 --> 01:00:09,840 without being super crazy. 1209 01:00:11,040 --> 01:00:13,240 Mm. A delicious, vibrant sauce. 1210 01:00:13,240 --> 01:00:15,280 I thought it was really beautifully balanced, 1211 01:00:15,280 --> 01:00:20,000 the different paprikas just another layer of flavour. 1212 01:00:20,000 --> 01:00:22,640 Um, the only thing that I can really fault - 1213 01:00:22,640 --> 01:00:26,080 his attempt at a flatbread is not so great. 1214 01:00:26,080 --> 01:00:30,880 It's a crispbread and it just doesn't go with this type of meal. 1215 01:00:35,480 --> 01:00:37,160 Jessica. 1216 01:00:40,600 --> 01:00:43,440 First of all, what did you make? 1217 01:00:43,440 --> 01:00:45,520 JESSICA: Spaghetti al pomodoro. 1218 01:00:48,320 --> 01:00:49,640 Nice. 1219 01:00:49,640 --> 01:00:52,760 Um, straight to spaghetti, straight to this dish? 1220 01:00:53,960 --> 01:00:55,480 I saw the ingredients 1221 01:00:55,480 --> 01:00:58,000 and I definitely thought of the pomodoro sauce 1222 01:00:58,000 --> 01:00:59,640 and I saw the flour and I thought, 1223 01:00:59,640 --> 01:01:03,320 "OK, I can make pasta the way that my nonna does." 1224 01:01:03,320 --> 01:01:05,680 I just don't wanna live and die on a pasta dish. 1225 01:01:05,680 --> 01:01:07,280 (LAUGHS) (LAUGHS) 1226 01:01:07,280 --> 01:01:10,240 Well, we're ready to taste. Thank you. 1227 01:01:10,240 --> 01:01:12,560 OK. Thanks, Jess. 1228 01:01:12,560 --> 01:01:14,280 Thanks, Jessica. 1229 01:01:15,760 --> 01:01:18,440 Alright, a simple dish. Nowhere to hide. 1230 01:01:19,840 --> 01:01:20,960 Thank you. 1231 01:01:35,640 --> 01:01:39,240 The pomodoro sauce, it is just next-level tasty. 1232 01:01:39,240 --> 01:01:40,640 Mm. 1233 01:01:40,640 --> 01:01:43,640 But the pasta, it was only bread flour... 1234 01:01:44,960 --> 01:01:46,720 ..and the texture's a little bit off. 1235 01:01:46,720 --> 01:01:48,080 Mm. 1236 01:01:48,080 --> 01:01:51,520 Jessica's so much better than this bowl of food 1237 01:01:51,520 --> 01:01:55,640 and I think it all started with the wrong decision today. 1238 01:01:55,640 --> 01:01:57,000 Mm. 1239 01:01:58,240 --> 01:02:01,720 I know the mindset that you can be in in an elimination 1240 01:02:01,720 --> 01:02:03,960 where it's all or nothing, 1241 01:02:03,960 --> 01:02:07,120 so I'm gonna do something that I'm really comfortable with, 1242 01:02:07,120 --> 01:02:09,080 but sometimes that doesn't work 1243 01:02:09,080 --> 01:02:12,680 when you don't have the ingredients that you would normally work with. 1244 01:02:19,680 --> 01:02:20,880 Good luck, pal. Good luck. 1245 01:02:20,880 --> 01:02:22,280 Thank you! Good luck. 1246 01:02:22,280 --> 01:02:25,960 I really want to make my way back into the competition. 1247 01:02:27,840 --> 01:02:30,160 I've given everything to this cook. 1248 01:02:30,160 --> 01:02:32,120 Hello. Hi. 1249 01:02:35,800 --> 01:02:38,560 I went home way too soon. 1250 01:02:38,560 --> 01:02:40,520 I have so much more to give. 1251 01:02:40,520 --> 01:02:43,400 I am not ready to go home again. 1252 01:02:58,680 --> 01:03:01,320 LARISSA: I've cooked pelmeni and broth. 1253 01:03:04,000 --> 01:03:06,840 How does a Second Chance Apron feel? 1254 01:03:06,840 --> 01:03:09,080 Still the pressure of the MasterChef kitchen, but it wasn't... 1255 01:03:09,080 --> 01:03:10,440 It didn't feel so heavy. 1256 01:03:10,440 --> 01:03:12,880 Like, I hope it's... I hope it's OK. 1257 01:03:14,360 --> 01:03:15,920 Just back yourself. 1258 01:03:15,920 --> 01:03:18,600 You know, you've got this amazing food history. 1259 01:03:18,600 --> 01:03:23,360 Just fall right into it, 100%. 1260 01:03:23,360 --> 01:03:25,080 OK. 1261 01:03:25,080 --> 01:03:26,440 We'll taste now. 1262 01:03:26,440 --> 01:03:28,360 Thank you. Thanks, Larissa. 1263 01:03:30,080 --> 01:03:32,080 They look well made, huh? 1264 01:03:32,080 --> 01:03:35,160 Really thin dumpling wrappers. 1265 01:03:36,240 --> 01:03:40,640 I find interesting the grated bits at the end. 1266 01:03:40,640 --> 01:03:43,080 What did she say? It was for more flaves? 1267 01:03:43,080 --> 01:03:44,680 Flavs. Flavs. Flavs. 1268 01:03:44,680 --> 01:03:46,640 Just more flavs. Technical term? 1269 01:03:46,640 --> 01:03:48,320 Yeah. Yep. 1270 01:03:49,440 --> 01:03:51,320 Isn't that crazy, the way that's worked out? 1271 01:03:51,320 --> 01:03:54,640 That there was one each for you guys and two for me. 1272 01:03:54,640 --> 01:03:57,560 I did notice that. Crazy like a fox. 1273 01:03:57,560 --> 01:03:58,960 (LAUGHS) Mental, isn't it? 1274 01:04:17,400 --> 01:04:19,040 I think it's just really yummy. 1275 01:04:19,040 --> 01:04:21,520 I'd be so happy, 1276 01:04:21,520 --> 01:04:23,760 especially if it was, like, a rainy day 1277 01:04:23,760 --> 01:04:26,200 and someone gave me a big, deep bowl and bib. 1278 01:04:26,200 --> 01:04:28,760 You know? I'd just... I'd just hoe into that. 1279 01:04:28,760 --> 01:04:33,040 And beautiful dumpling skins. I really enjoyed that. 1280 01:04:33,040 --> 01:04:36,400 And that little sneaky saute of grated vegetables 1281 01:04:36,400 --> 01:04:39,160 does enrichen the broth as well. 1282 01:04:39,160 --> 01:04:42,000 It's a really tasty home-style dish. 1283 01:04:42,000 --> 01:04:43,520 This was exactly what she promised us. 1284 01:04:43,520 --> 01:04:45,360 A hug in a bowl. Yep. 1285 01:04:45,360 --> 01:04:47,360 I loved it. Yeah. 1286 01:04:50,760 --> 01:04:52,160 (UPLIFTING MUSIC) 1287 01:04:52,160 --> 01:04:56,960 I'd like to thank Julie Goodwin for coming to join us. 1288 01:04:58,440 --> 01:05:03,560 It's clear that this amazing woman has inspired so many of you. 1289 01:05:04,760 --> 01:05:08,320 What an honour for us to have her here in the MasterChef kitchen 1290 01:05:08,320 --> 01:05:11,480 to feed our souls and to feed our bellies once again. 1291 01:05:11,480 --> 01:05:13,680 Julie Goodwin, thank you very much. 1292 01:05:13,680 --> 01:05:15,320 JULIE: Thank you. 1293 01:05:16,960 --> 01:05:19,200 Thanks so much. 1294 01:05:21,760 --> 01:05:24,560 I saw some really beautiful intuitive cooking 1295 01:05:24,560 --> 01:05:27,720 and I felt very privileged to be able to taste your food. 1296 01:05:28,880 --> 01:05:30,720 I would just say to all of you, 1297 01:05:30,720 --> 01:05:34,880 just reach deep into your soul and cook from there 1298 01:05:34,880 --> 01:05:36,960 and you can't go wrong. 1299 01:05:36,960 --> 01:05:39,120 So, thank you for having me. Oh! Can you stay? 1300 01:05:39,120 --> 01:05:41,720 (CONTESTANT LAUGH) Oh, my God, Julie! 1301 01:05:44,520 --> 01:05:49,080 Well, it started with a stew and it came down to you. 1302 01:05:51,040 --> 01:05:53,400 One dish in particular stood out today... 1303 01:05:54,520 --> 01:05:56,320 ..in a good way 1304 01:05:56,320 --> 01:06:00,960 and we all agreed that it was dish of the day. 1305 01:06:00,960 --> 01:06:02,680 And that dish 1306 01:06:02,680 --> 01:06:04,240 was cooked by Robbie 1307 01:06:04,240 --> 01:06:06,760 (CONTESTANTS CHEER) 1308 01:06:11,320 --> 01:06:13,360 CATH: Here! Come here! 1309 01:06:16,000 --> 01:06:17,400 Thanks, you guys. 1310 01:06:17,400 --> 01:06:20,440 The good news doesn't end there. 1311 01:06:20,440 --> 01:06:23,800 There was another dish worthy of note. 1312 01:06:24,880 --> 01:06:27,160 It had a broth packed with flavour... 1313 01:06:28,720 --> 01:06:31,880 ..and perfectly constructed dumplings. 1314 01:06:31,880 --> 01:06:33,720 You know what that means, Larissa! Stop! 1315 01:06:33,720 --> 01:06:35,560 (CONTESTANTS CHEER) 1316 01:06:38,520 --> 01:06:40,600 Welcome back! Look what I have! 1317 01:06:42,320 --> 01:06:44,560 Thank you. No worries at all. 1318 01:06:46,920 --> 01:06:49,240 (SINGSONGS) She's back! 1319 01:06:49,240 --> 01:06:51,040 Thank you. 1320 01:06:52,200 --> 01:06:55,720 Of the rest of the dishes today, there was one that missed the mark. 1321 01:06:58,320 --> 01:07:01,720 What seemed like a safe choice was the wrong choice 1322 01:07:01,720 --> 01:07:04,920 given today's pantry limitations 1323 01:07:04,920 --> 01:07:07,680 and that cook, unfortunately, was you, Jessica. 1324 01:07:09,360 --> 01:07:10,920 Oh! 1325 01:07:10,920 --> 01:07:13,200 It's alright. 1326 01:07:14,800 --> 01:07:20,880 Jessica, one bad cook does not define your success in this kitchen, 1327 01:07:20,880 --> 01:07:25,000 so take what you've learned in this place and just run with it. 1328 01:07:25,000 --> 01:07:28,080 This has been a once-in-a-lifetime opportunity 1329 01:07:28,080 --> 01:07:30,440 and I'm so grateful to have been here 1330 01:07:30,440 --> 01:07:35,680 and learned from you and all these other amazing people 1331 01:07:35,680 --> 01:07:37,800 that I now call my lifelong friends. 1332 01:07:37,800 --> 01:07:41,840 And, you know, I'm gonna keep going. 1333 01:07:46,840 --> 01:07:50,200 I'm disappointed, 1334 01:07:50,200 --> 01:07:53,760 but I definitely am not gonna stop cooking. 1335 01:07:53,760 --> 01:07:55,360 I'm definitely not gonna stop making pasta. 1336 01:07:55,360 --> 01:07:57,800 Go get those dreams. 1337 01:07:57,800 --> 01:07:58,920 OK. OK? 1338 01:07:58,920 --> 01:08:00,320 Thanks. 1339 01:08:00,320 --> 01:08:05,080 This has been such an amazing, rewarding experience. 1340 01:08:05,080 --> 01:08:07,680 Give it up for Jessica, everybody! 1341 01:08:07,680 --> 01:08:10,200 (CONTESTANTS CHEER) 1342 01:08:13,160 --> 01:08:15,520 NARRATOR: This week on MasterChef Australia... 1343 01:08:15,520 --> 01:08:18,240 (CONTESTANTS EXCLAIM) 1344 01:08:18,240 --> 01:08:21,560 ..when we say it's a big week... 1345 01:08:21,560 --> 01:08:23,080 (CONTESTANTS LAUGH) 1346 01:08:23,080 --> 01:08:24,480 ..we mean it. 1347 01:08:24,480 --> 01:08:27,040 WOMAN: Oh, whoa! 1348 01:08:27,040 --> 01:08:28,280 ALICE: I've never cooked for 1349 01:08:28,280 --> 01:08:29,360 thousands of people. 1350 01:08:29,360 --> 01:08:30,360 I just don't know 1351 01:08:30,360 --> 01:08:31,720 how this is gonna happen. 1352 01:08:31,720 --> 01:08:34,080 ANDY: Literally the biggest Mystery Box 1353 01:08:34,080 --> 01:08:35,640 in MasterChef history. 1354 01:08:35,640 --> 01:08:37,240 Oh, what?! 1355 01:08:37,240 --> 01:08:39,120 Don't miss a second 1356 01:08:39,120 --> 01:08:42,720 of the biggest Big Week ever! 1357 01:08:42,720 --> 01:08:44,480 (CONTESTANTS EXCLAIM) 1358 01:08:49,280 --> 01:08:51,600 Captions by Red Bee Media