1 00:00:07,341 --> 00:00:10,378 NARRATOR: Previously on MasterChef Australia... 2 00:00:10,378 --> 00:00:14,382 In Jamie Oliver's 15-minute meal challenge... 3 00:00:14,382 --> 00:00:16,217 MELISSA: Come on, hustle! 4 00:00:16,217 --> 00:00:17,618 ...the bedlam.... 5 00:00:17,618 --> 00:00:19,353 My mind's just going, "Bluh-bluh-bluh-bluh-bluh." 6 00:00:19,353 --> 00:00:20,554 (LAUGHS) 7 00:00:20,554 --> 00:00:23,023 ...led to brilliance. 8 00:00:23,023 --> 00:00:24,825 You smashed it out of the park. 9 00:00:24,825 --> 00:00:26,394 Well done. Thank you so much. 10 00:00:26,394 --> 00:00:29,663 JAMIE: You are inspirational for 24-year-olds around the world, 11 00:00:29,663 --> 00:00:32,866 but also you're a threat to this competition. 12 00:00:32,866 --> 00:00:34,302 And the top five... 13 00:00:34,302 --> 00:00:36,937 Let's do this together. Let's see some beautiful cooking. 14 00:00:36,937 --> 00:00:40,374 ...were treated to the cook-along of their lives... 15 00:00:40,374 --> 00:00:43,077 This is a dish that changed my life. 16 00:00:43,077 --> 00:00:44,778 Learn to toss, right? 17 00:00:44,778 --> 00:00:48,616 Life is too short to not be a tosser. You need to be a tosser. 18 00:00:49,983 --> 00:00:50,951 (CHEERING AND APPLAUSE) 19 00:00:51,152 --> 00:00:55,423 ...with Antonio and Jessica winning the first chance 20 00:00:55,423 --> 00:00:57,558 to cook for immunity. 21 00:00:57,558 --> 00:01:02,396 Tonight, Jamie's parting gifts 22 00:01:02,396 --> 00:01:06,667 come with a double-barreled surprise. 23 00:01:06,667 --> 00:01:09,537 This challenge, it's a doozy. 24 00:01:09,537 --> 00:01:15,376 Who will win the final spot in the very first immunity cook? 25 00:01:31,459 --> 00:01:33,927 (CONTESTANTS CHATTER INDISTINCTLY) 26 00:01:33,927 --> 00:01:35,129 WOMAN: Yeah. 27 00:01:35,129 --> 00:01:37,365 WOMAN: Let's try and get through the day today. 28 00:01:37,365 --> 00:01:38,566 What's gonna happen? 29 00:01:38,566 --> 00:01:40,234 Oh, my gosh! 30 00:01:40,234 --> 00:01:42,736 Day 3. Let's do it. 31 00:01:42,736 --> 00:01:44,372 Let's do it. I'm nervous. 32 00:01:45,373 --> 00:01:49,143 We've just had two absolute massive days with Jamie Oliver. 33 00:01:49,143 --> 00:01:52,146 Yeah, we got this! Here we go. 34 00:01:52,146 --> 00:01:54,047 Yee-hoo! 35 00:01:54,047 --> 00:01:55,883 He is just such a legend 36 00:01:55,883 --> 00:01:59,453 and inspired me to go hard and just smash it. 37 00:01:59,453 --> 00:02:02,690 (CHEERING AND APPLAUSE) 38 00:02:02,690 --> 00:02:05,058 Whoo! Oh, my gosh. 39 00:02:06,327 --> 00:02:07,461 Oh, my gosh. 40 00:02:07,461 --> 00:02:09,897 (DRAMATIC MUSIC) 41 00:02:14,034 --> 00:02:18,005 Wow! Ooh, hello! 42 00:02:18,005 --> 00:02:21,242 I'm still on a high. I got to meet one of my idols. 43 00:02:21,242 --> 00:02:23,911 What's under those cloches? 44 00:02:23,911 --> 00:02:26,814 But I'm also very nervous for today 45 00:02:26,814 --> 00:02:30,718 because Jamie has left behind some surprises 46 00:02:30,718 --> 00:02:33,721 and I've got no idea what they're gonna be. 47 00:02:33,721 --> 00:02:36,224 ANDY: Morning, everyone. Welcome back. 48 00:02:36,224 --> 00:02:37,391 CONTESTANTS: Morning! 49 00:02:38,759 --> 00:02:44,164 This is your last chance to win a spot in the Immunity Challenge 50 00:02:44,164 --> 00:02:47,501 alongside Jessica and Antonio. 51 00:02:47,501 --> 00:02:50,671 (CHEERING AND APPLAUSE) 52 00:02:50,671 --> 00:02:51,705 (WOMAN LAUGHS) 53 00:02:52,840 --> 00:02:54,508 There's only one more spot up for grabs. 54 00:02:54,508 --> 00:02:58,646 It all comes down to what you cook today 55 00:02:58,646 --> 00:03:00,981 using what Jamie left behind... 56 00:03:02,816 --> 00:03:04,585 ...under those very colourful cloches. 57 00:03:08,289 --> 00:03:10,391 What do you reckon's hiding under there? 58 00:03:10,391 --> 00:03:12,626 Larissa. Pomegranate molasses. 59 00:03:12,626 --> 00:03:14,495 Buh-bow! 60 00:03:14,495 --> 00:03:15,529 Cumin? 61 00:03:15,529 --> 00:03:17,498 Buh-bow! Oh! 62 00:03:17,498 --> 00:03:18,999 (LAUGHTER) 63 00:03:18,999 --> 00:03:21,101 (LAUGHS) 64 00:03:21,101 --> 00:03:23,937 First things first, this isn't a bag of snakes. 65 00:03:23,937 --> 00:03:26,274 It is aprons, so white ones off. 66 00:03:27,441 --> 00:03:29,810 And you're all gonna get one of these. 67 00:03:29,810 --> 00:03:33,046 Come on, thank you very much. Thank you. 68 00:03:34,982 --> 00:03:36,984 There you go, brother. (LAUGHS) 69 00:03:36,984 --> 00:03:39,953 Oh, yellow! My favourite colour! 70 00:03:39,953 --> 00:03:41,755 Actually. (LAUGHS) Yeah. 71 00:03:41,755 --> 00:03:44,492 It's got to be an omen. This is my lucky day. 72 00:03:45,859 --> 00:03:49,196 Well, you're probably wondering why you're in colour groups. 73 00:03:49,196 --> 00:03:51,932 The colour of your apron corresponds with 74 00:03:51,932 --> 00:03:54,167 one of those cloches over there. 75 00:03:54,167 --> 00:04:00,874 And underneath each cloche is one of Jamie's secret flavour bombs. 76 00:04:02,876 --> 00:04:07,214 You must use your assigned flavour bomb in your finished dish. 77 00:04:09,317 --> 00:04:10,484 Sounds simple, right? 78 00:04:10,484 --> 00:04:12,553 Wrong. 79 00:04:15,155 --> 00:04:19,092 Your particular flavour bomb will remain a secret... 80 00:04:19,092 --> 00:04:20,928 CONTESTANTS: Oh! 81 00:04:20,928 --> 00:04:25,533 ...until 15 minutes into the cook. No way. No way. 82 00:04:25,533 --> 00:04:26,867 Yes way. OK? 83 00:04:26,867 --> 00:04:29,770 So the first 15 minutes, flying blind. 84 00:04:31,372 --> 00:04:32,973 So you'll need to think on your feet 85 00:04:32,973 --> 00:04:36,977 when you find out what your flavour bomb is. 86 00:04:36,977 --> 00:04:40,047 Oh, wow! 87 00:04:40,047 --> 00:04:42,983 So I have to use a flavour bomb in my dish, 88 00:04:42,983 --> 00:04:45,853 but I'm not going to find out what it is 89 00:04:45,853 --> 00:04:48,155 until 15 minutes into the cook. 90 00:04:48,155 --> 00:04:49,757 That's... that's crazy. 91 00:04:51,492 --> 00:04:54,862 Good news is, guys, you can cook whatever you like. 92 00:04:54,862 --> 00:04:58,732 Your total cook time is 75 minutes. 93 00:04:58,732 --> 00:05:01,234 Only the best dish today... 94 00:05:02,235 --> 00:05:06,340 ...will join Jessica and Antonio and tomorrow's Immunity Challenge. 95 00:05:08,041 --> 00:05:13,881 So use Jamie's flavour bombs to make your dishes explode with flavour. 96 00:05:13,881 --> 00:05:15,683 Got it? CONTESTANTS: Yes. 97 00:05:15,683 --> 00:05:17,150 WOMAN: Yep. 98 00:05:17,150 --> 00:05:19,019 Good luck. Your time starts... 99 00:05:20,588 --> 00:05:21,755 ...now. 100 00:05:21,755 --> 00:05:24,592 (DRAMATIC MUSIC) 101 00:05:27,495 --> 00:05:28,796 Oh, my gosh. 102 00:05:32,466 --> 00:05:34,635 MAN: Running in now, I know I've got to guess. 103 00:05:37,137 --> 00:05:39,840 Um, what else do I need? 104 00:05:39,840 --> 00:05:43,076 This challenge, it's a doozy. 105 00:05:43,076 --> 00:05:44,111 I feel so lost. 106 00:05:44,211 --> 00:05:46,547 No, I'm going to take some self-raising flour. 107 00:05:47,548 --> 00:05:51,051 There's something under the cloche we're gonna get to see. 108 00:05:51,051 --> 00:05:54,755 It could be sweet, salty, savoury. 109 00:05:56,356 --> 00:06:00,293 But the catch is we've got to wait 15 minutes into the cook 110 00:06:00,293 --> 00:06:01,662 before we can lift the cloche. 111 00:06:04,164 --> 00:06:07,401 It's a risky one because if I go sweet 112 00:06:07,401 --> 00:06:11,304 and it ends up being a savoury flavour bomb under there, 113 00:06:11,304 --> 00:06:12,740 then you're screwed. 114 00:06:13,874 --> 00:06:15,342 Talk about thinking on your feet. 115 00:06:17,110 --> 00:06:20,180 Few things in the oven. I've chucked pumpkin in the oven. 116 00:06:20,180 --> 00:06:21,782 I'm gonna get an anglaise on 117 00:06:21,782 --> 00:06:24,652 just in case I can chuck it in ice cream. 118 00:06:24,652 --> 00:06:26,186 I've got some stuff here for pasta. 119 00:06:27,521 --> 00:06:28,789 A bit of everything. 120 00:06:28,789 --> 00:06:32,826 So the strategy basically is any way 121 00:06:32,826 --> 00:06:34,828 this flavour bomb goes, I've got something covered. 122 00:06:34,828 --> 00:06:36,329 Oh! 123 00:06:36,329 --> 00:06:37,330 You know? 124 00:06:37,731 --> 00:06:41,068 I don't want to stress myself out during that end 60 minutes, 125 00:06:41,068 --> 00:06:44,905 and just go hard in that first 15 and sort of set myself up. 126 00:06:47,908 --> 00:06:49,477 MELISSA: A little bit of an interesting curveball 127 00:06:49,477 --> 00:06:50,478 with this challenge. 128 00:06:50,478 --> 00:06:51,812 ANDY: Yeah! 129 00:06:51,812 --> 00:06:55,415 Let's talk strategy about what you'd be doing or not doing 130 00:06:55,415 --> 00:06:57,417 with that first little chunk of time. 131 00:06:58,418 --> 00:07:02,089 I'd be treating this as a 60-minute, cook with a little bonus 15 minutes 132 00:07:02,089 --> 00:07:03,824 to get started at the beginning. 133 00:07:03,824 --> 00:07:08,061 If you pull something under there that you've already gone super-far 134 00:07:08,061 --> 00:07:09,663 and pushed the boat out... In one direction. 135 00:07:09,663 --> 00:07:12,299 "I'm gonna make the most of this 15 minutes," you do not. 136 00:07:12,299 --> 00:07:15,636 Listen, let's be honest. Jamie's left flavour bombs. 137 00:07:15,636 --> 00:07:17,137 They're not gonna be shy. 138 00:07:17,137 --> 00:07:19,940 It's not like you can just hide it, you know what I mean? 139 00:07:19,940 --> 00:07:22,242 So you've gotta be prepared. 140 00:07:22,242 --> 00:07:23,877 Only the best dish today... Yeah. 141 00:07:23,877 --> 00:07:27,214 ...is gonna get access to that Immunity Challenge cook, 142 00:07:27,214 --> 00:07:29,282 so I think it's quite important. 143 00:07:34,287 --> 00:07:37,257 RHIANNON: There's only one spot left for the Immunity Challenge. 144 00:07:37,257 --> 00:07:38,726 I missed out round 1. 145 00:07:38,726 --> 00:07:40,127 I missed out round 2. 146 00:07:40,127 --> 00:07:41,128 But you know what, 147 00:07:41,428 --> 00:07:45,065 I'm gonna give it a red-hot crack to win, without a doubt. 148 00:07:45,065 --> 00:07:47,167 So hopefully today's my day. 149 00:07:48,468 --> 00:07:51,371 Well, I'm just starting with a flatbread, 150 00:07:51,371 --> 00:07:52,706 and because I'm going... 151 00:07:52,706 --> 00:07:55,876 Look, I'm gonna kind of do some sort of spicy rissole. 152 00:07:57,678 --> 00:08:00,013 I'm not gonna lie, I'm not really a dessert person, 153 00:08:00,013 --> 00:08:01,715 so I go straight for savoury. 154 00:08:03,751 --> 00:08:07,788 But I'm gonna hold off with spices until I know this flavour bomb 155 00:08:07,788 --> 00:08:10,758 because that could make a big difference with rissoles. 156 00:08:11,759 --> 00:08:13,293 I'm hoping it's something yellow, 157 00:08:13,293 --> 00:08:16,797 'cause yellow, there's turmeric, maybe. 158 00:08:16,797 --> 00:08:21,702 Honestly, the unknown is probably the scariest thing in this kitchen, 159 00:08:21,702 --> 00:08:24,404 but you can chuck anything in a rissole 160 00:08:24,404 --> 00:08:25,573 and that's what I'm thinking. 161 00:08:25,706 --> 00:08:28,075 This flavour bomb, I can chuck whatever I want in a rissole. 162 00:08:29,309 --> 00:08:32,479 My hubby, if I could cook him rissoles every night, 163 00:08:32,479 --> 00:08:33,847 he would love it. 164 00:08:34,815 --> 00:08:39,486 When Dean goes to work, I pack him a sandwich with rissoles 165 00:08:39,486 --> 00:08:42,022 and I pack him all these little snacks 166 00:08:42,022 --> 00:08:43,490 and all sorts of little treats 167 00:08:43,490 --> 00:08:45,626 and make sure it's nice and yummy for him. 168 00:08:45,626 --> 00:08:48,662 There you go. Thanks, darling. 169 00:08:48,662 --> 00:08:49,997 See ya. Have a good day. 170 00:08:49,997 --> 00:08:51,599 See ya See ya. 171 00:08:51,599 --> 00:08:55,669 my husband and I have been together for 17 years. 172 00:08:55,669 --> 00:09:00,507 We have five children between us and we have three grandsons. 173 00:09:00,507 --> 00:09:04,812 OK. Dinner is served! 174 00:09:04,812 --> 00:09:07,147 I show my family love through food. 175 00:09:07,147 --> 00:09:09,182 I show everyone love through food. 176 00:09:10,217 --> 00:09:12,185 Look at you two big boys. 177 00:09:12,185 --> 00:09:13,453 You want some curry? 178 00:09:13,453 --> 00:09:16,389 MasterChef's definitely inspired my cooking 179 00:09:16,389 --> 00:09:19,827 in the sense that it's made me want to push myself 180 00:09:19,827 --> 00:09:20,828 out of my comfort zone, 181 00:09:20,994 --> 00:09:23,430 make me cook things that I wouldn't normally cook, 182 00:09:23,430 --> 00:09:27,935 because my husband, Dean, loves classic old-style food. 183 00:09:27,935 --> 00:09:32,873 I like a lot of basic stuff, like, yeah, rissoles and good ol' mash. 184 00:09:32,873 --> 00:09:35,275 (LAUGHTER) It's just mainly jaffles. 185 00:09:35,275 --> 00:09:38,345 Anyway, I bought a little bit of Deano to the day. 186 00:09:39,947 --> 00:09:46,887 I just hope and pray that I can incorporate that flavour bomb in. 187 00:09:56,496 --> 00:09:58,799 I'm gonna just start by making a pasta dough, 188 00:09:58,799 --> 00:10:01,101 so I think if I make a ravioli 189 00:10:01,101 --> 00:10:03,470 I could possibly make it sweet or savoury, 190 00:10:03,470 --> 00:10:04,805 depending what's under that. 191 00:10:07,274 --> 00:10:10,744 My strategy for this cook is let's start at doing something 192 00:10:10,744 --> 00:10:13,146 that I know really well, which is pasta. 193 00:10:13,146 --> 00:10:16,216 I have no idea what could be in that flavour bomb, 194 00:10:16,216 --> 00:10:19,619 but I am just gonna wait and see and hope for the best. 195 00:10:22,489 --> 00:10:25,425 I'm really hoping for chilli 196 00:10:25,425 --> 00:10:27,695 because I know that it will work well with a pasta, 197 00:10:27,695 --> 00:10:32,532 and it's quite Mediterranean, which is the way I like to cook. 198 00:10:32,532 --> 00:10:34,301 So I'm hoping for that. 199 00:10:34,301 --> 00:10:35,535 (LAUGHS) 200 00:10:39,406 --> 00:10:41,474 THEO: Arggh! 201 00:10:41,474 --> 00:10:42,475 Get it open, Theo! 202 00:10:42,475 --> 00:10:43,476 Look at that. 203 00:10:43,476 --> 00:10:44,477 There we go. 204 00:10:44,477 --> 00:10:47,114 Today we're playing for a shot at immunity. 205 00:10:49,016 --> 00:10:52,319 And this is when I think I can really do something 206 00:10:52,319 --> 00:10:54,621 that will put me above everyone else. 207 00:10:55,923 --> 00:10:57,758 I think I can do it. It's just bread. 208 00:10:57,758 --> 00:11:00,027 My strategy is start two doughs. 209 00:11:00,027 --> 00:11:04,331 Start one savoury, one sweet, and just, hopefully, 210 00:11:04,331 --> 00:11:06,499 it's got something that I can work with under there. 211 00:11:06,499 --> 00:11:09,770 If my flavour bomb is savoury, I can go down the bread path. 212 00:11:09,770 --> 00:11:12,840 And if it's sweet, I can go down the tart path. 213 00:11:12,840 --> 00:11:15,375 Hopefully, it's not something that's just completely obscure 214 00:11:15,375 --> 00:11:16,576 that I can't work with. 215 00:11:16,576 --> 00:11:19,947 But I think... I think that's a good plan to go on with. 216 00:11:19,947 --> 00:11:22,049 I'm clearly obsessed with bread. 217 00:11:22,049 --> 00:11:26,486 Every dish I've made has had some sort of bread or flour element in it. 218 00:11:28,889 --> 00:11:31,759 I fell in love with making bread 219 00:11:31,759 --> 00:11:35,896 because there's just a constant, constant drive 220 00:11:35,896 --> 00:11:40,100 to just get that perfect crust, that perfect crumb, 221 00:11:40,100 --> 00:11:42,235 that... the smell, everything about it, 222 00:11:42,235 --> 00:11:44,171 it's just... it gives me energy. 223 00:11:44,171 --> 00:11:45,205 I love it. 224 00:11:47,074 --> 00:11:50,177 A few years ago, I decided to just chase a dream 225 00:11:50,177 --> 00:11:51,945 of learning about it. 226 00:11:51,945 --> 00:11:55,749 I just packed up and left for France to learn about bread. 227 00:11:59,352 --> 00:12:01,654 I'm an electrician by trade. 228 00:12:01,654 --> 00:12:06,927 But I'm so passionate about food, whenever I step into the kitchen, 229 00:12:06,927 --> 00:12:09,830 I feel like that's when I'm my best self. 230 00:12:10,831 --> 00:12:15,836 I think MasterChef will give me the voice to share with everyone 231 00:12:15,836 --> 00:12:18,839 what my passion is 232 00:12:18,839 --> 00:12:21,809 and make me stand out to the judges. 233 00:12:21,809 --> 00:12:22,810 Thanks, boys. 234 00:12:22,976 --> 00:12:26,213 So get your butter ready because I'm gonna bread up. 235 00:12:26,213 --> 00:12:28,081 (LAUGHS) 236 00:12:29,716 --> 00:12:32,219 CATH: OK. A few things all together. 237 00:12:34,221 --> 00:12:39,126 In my mind, I'm really confident flavour bomb's gonna be lemon. 238 00:12:39,126 --> 00:12:42,830 So I'm starting to make an anglaise for ice cream. 239 00:12:45,032 --> 00:12:48,401 I've made, you know, two savoury dishes with my first two cooks. 240 00:12:48,401 --> 00:12:51,371 So I just want to explore something different. 241 00:12:51,371 --> 00:12:53,406 Cath. Hi! 242 00:12:53,406 --> 00:12:55,242 You went straight for an ice-cream machine. 243 00:12:55,242 --> 00:12:57,945 You know what? My brain did that, and that's what it's doing. 244 00:12:57,945 --> 00:12:59,012 What's the strategy? 245 00:12:59,012 --> 00:13:01,214 Well, an ice cream. 246 00:13:02,382 --> 00:13:03,851 What if it's fish sauce? 247 00:13:03,851 --> 00:13:07,054 (TENSE MUSIC) 248 00:13:07,054 --> 00:13:08,221 What would you do? 249 00:13:09,789 --> 00:13:11,058 Um... 250 00:13:11,058 --> 00:13:12,092 No, I don't know. 251 00:13:12,092 --> 00:13:14,828 (DRAMATIC MUSIC) 252 00:13:29,776 --> 00:13:32,379 Your flavour bombs are about to drop. 253 00:13:32,379 --> 00:13:35,582 You may lift your cloches now. 254 00:13:36,850 --> 00:13:37,851 Shit. 255 00:13:39,352 --> 00:13:40,720 What is it, what is it? 256 00:13:40,720 --> 00:13:41,889 Lift it, lift it. 257 00:13:44,624 --> 00:13:47,227 Red miso! Red miso! 258 00:13:48,295 --> 00:13:49,462 Come on, come on, come on. 259 00:13:49,462 --> 00:13:51,064 Yes! MAN: Pesto. Pesto. 260 00:13:52,265 --> 00:13:54,234 What a great ingredient. 261 00:13:56,069 --> 00:13:57,370 Harissa. 262 00:13:58,571 --> 00:13:59,539 Alright. 263 00:13:59,539 --> 00:14:02,442 Harissa. OK. 264 00:14:05,012 --> 00:14:06,613 Dijon mustard. Dijon mustard! 265 00:14:06,613 --> 00:14:09,216 Oh, wow. OK. 266 00:14:09,216 --> 00:14:12,685 (TENSE MUSIC) 267 00:14:18,525 --> 00:14:20,894 I don't know what's going on. 268 00:14:21,929 --> 00:14:25,098 I was not expecting Dijon mustard. 269 00:14:25,098 --> 00:14:27,467 I'm just thinking, "Thanks for nothin', Jamie. 270 00:14:27,467 --> 00:14:29,036 "Thanks for nothin'." 271 00:14:29,036 --> 00:14:31,371 Um, what am I gonna do? 272 00:14:31,371 --> 00:14:32,705 Mustard. 273 00:14:32,705 --> 00:14:34,041 My mind is blank. 274 00:14:34,041 --> 00:14:36,009 I don't know what to do with it, 275 00:14:36,009 --> 00:14:39,779 especially when I've already decided to stick with a dessert. 276 00:14:41,114 --> 00:14:43,550 It just adds that pressure on now. 277 00:14:46,419 --> 00:14:48,521 So this is... 278 00:14:50,523 --> 00:14:52,392 ...yeah, this is freaking me out. 279 00:15:00,033 --> 00:15:02,402 OK, think, think, think. What can I do? 280 00:15:04,337 --> 00:15:06,439 Oh, Jamie, jeez. 281 00:15:06,439 --> 00:15:08,541 Pfft! 282 00:15:08,541 --> 00:15:09,842 Happy, brah? No. 283 00:15:09,842 --> 00:15:11,411 What did you get? Pesto. 284 00:15:11,411 --> 00:15:13,080 Pesto? 285 00:15:13,080 --> 00:15:16,349 Pesto probably would be at the bottom of the list for me. 286 00:15:20,320 --> 00:15:23,323 Doesn't really scream, you know, Brent's cooking. 287 00:15:24,724 --> 00:15:26,793 Straightaway, I'm gonna get rid of the anglaise. 288 00:15:26,793 --> 00:15:30,563 Obviously, no pesto ice cream today. 289 00:15:30,563 --> 00:15:33,400 Um... what can I get in that? 290 00:15:33,400 --> 00:15:36,803 And I just don't want to go with pasta and pesto. 291 00:15:36,803 --> 00:15:37,971 Um... 292 00:15:37,971 --> 00:15:39,572 (POPS LIPS) 293 00:15:39,572 --> 00:15:40,840 Good. 294 00:15:40,840 --> 00:15:44,444 It's time to just pivot, cook, and see how you go. 295 00:15:46,446 --> 00:15:48,581 I need something that I can cook quickly, 296 00:15:48,581 --> 00:15:51,584 so I thought squid would be great. 297 00:15:51,584 --> 00:15:55,588 But I'm basically back at, you know, ground zero, 298 00:15:55,588 --> 00:15:58,325 and got to come up with a dish. 299 00:16:00,327 --> 00:16:01,728 How you doing, Brent? G'day, g'day. 300 00:16:01,728 --> 00:16:04,264 Hi, mate. Where's the ice-cream machine gone? 301 00:16:04,264 --> 00:16:05,465 Gone. Gone! 302 00:16:05,465 --> 00:16:08,401 I was making anglaise, I was making pasta, 303 00:16:08,401 --> 00:16:10,237 and I'm not using any of them now. 304 00:16:10,237 --> 00:16:13,240 So I'm gonna go with squid, 305 00:16:13,240 --> 00:16:15,342 gonna put it on the hibachi, slice it up, 306 00:16:15,342 --> 00:16:17,177 basil, um, pesto over the top, 307 00:16:17,177 --> 00:16:19,012 maybe a pangritata or something. 308 00:16:19,012 --> 00:16:20,013 Good pivoting. 309 00:16:20,313 --> 00:16:21,914 That's the experience right there. A bit of experience. 310 00:16:21,914 --> 00:16:24,584 I reckon you would have fallen into the trap in your last season 311 00:16:24,584 --> 00:16:27,354 of just going, "Oh, mate..." Pesto ice cream! 312 00:16:27,354 --> 00:16:30,157 This is a really good idea. You just got to do it perfect. 313 00:16:30,157 --> 00:16:31,958 Yeah. Appreciate it, Chef. Thank you. 314 00:16:31,958 --> 00:16:33,060 Good luck, mate. 315 00:16:33,426 --> 00:16:35,895 Squid's something that can, you know, take a bit of flavour. 316 00:16:35,895 --> 00:16:39,032 It's a quick cook, but got to really crank it, 317 00:16:39,032 --> 00:16:41,834 'cause this is the last shot to get into the immunity cook-off. 318 00:16:41,834 --> 00:16:44,571 And, you know, I'm... I'm ready. 319 00:16:46,573 --> 00:16:48,675 Going good? Yeah, good. 320 00:16:48,675 --> 00:16:50,143 How are you going? Good! 321 00:16:50,143 --> 00:16:55,348 I am so happy right now because red miso is gonna work so well 322 00:16:55,348 --> 00:16:57,584 with the pumpkin in a ravioli. 323 00:16:59,486 --> 00:17:00,953 I'm a nutritionist 324 00:17:00,953 --> 00:17:04,091 and I know that fermented foods, which red miso is, 325 00:17:04,091 --> 00:17:05,692 are really good for your gut health. 326 00:17:05,692 --> 00:17:08,295 So it is something that I have in my fridge at home. 327 00:17:10,029 --> 00:17:14,967 I started studying nutrition because I wanted to learn more about food. 328 00:17:14,967 --> 00:17:18,037 My niche is helping people understand the connection 329 00:17:18,037 --> 00:17:19,539 between foods and nutrients 330 00:17:19,539 --> 00:17:21,941 and neurotransmitters and hormones, 331 00:17:21,941 --> 00:17:23,876 and all of these things within our body 332 00:17:23,876 --> 00:17:26,379 and how what we consume every day 333 00:17:26,379 --> 00:17:29,849 plays such a big role in all of those factors. 334 00:17:31,118 --> 00:17:33,019 But everyone's like, "You're a nutritionist. 335 00:17:33,019 --> 00:17:35,222 "Does that mean you don't eat pizza and carbs?" 336 00:17:35,222 --> 00:17:37,957 And I'm like, "That's, like, part of who I am." 337 00:17:37,957 --> 00:17:40,059 Yeah! Ooh, here it is. 338 00:17:40,059 --> 00:17:41,228 Lasagne. 339 00:17:41,228 --> 00:17:42,962 (ALL TALK AT ONCE) 340 00:17:42,962 --> 00:17:45,398 I come from a big Italian family, 341 00:17:45,398 --> 00:17:47,467 so pasta is in my veins. 342 00:17:47,467 --> 00:17:48,668 (LAUGHS) 343 00:17:48,668 --> 00:17:50,703 I can't not eat those things. 344 00:17:50,703 --> 00:17:52,505 WOMAN: Do you want lasagne? Do you want lasagne? 345 00:17:52,505 --> 00:17:54,107 CHILD: I want hot chips. 346 00:17:54,107 --> 00:17:57,043 (LAUGHTER) 347 00:17:57,043 --> 00:17:58,578 More yummier. 348 00:17:58,578 --> 00:18:01,348 Oh, OK, sorry! (LAUGHS) 349 00:18:01,348 --> 00:18:03,316 Salute. Salute. 350 00:18:07,120 --> 00:18:08,655 The pasta dough is ready. 351 00:18:08,655 --> 00:18:12,792 I've got my pumpkin in the oven and I'm now thinking about 352 00:18:12,792 --> 00:18:15,162 getting my next element ready, 353 00:18:15,162 --> 00:18:16,863 which is gonna be my burnt butter. 354 00:18:17,864 --> 00:18:20,066 I don't need to change anything in my dish. 355 00:18:20,066 --> 00:18:23,170 So if you're listening, Jamie, I'm very thankful. 356 00:18:23,170 --> 00:18:26,173 Thank you so much. You're the best. Love you. 357 00:18:26,173 --> 00:18:28,308 (LAUGHS) 358 00:18:30,510 --> 00:18:31,811 How you going, mate? Declan. 359 00:18:31,811 --> 00:18:33,012 Gents, how are we? 360 00:18:33,012 --> 00:18:35,081 There's no fish here! (LAUGHS) I know! 361 00:18:35,081 --> 00:18:37,049 I'm throwing a curveball at you guys. 362 00:18:37,049 --> 00:18:38,050 What have we got? 363 00:18:38,251 --> 00:18:41,288 As much as I'd love to do with fishy seafood dish, 364 00:18:41,288 --> 00:18:42,789 I'm doing a ratatouille 365 00:18:42,789 --> 00:18:46,559 and I couldn't be more stoked with pulling out the pesto. 366 00:18:46,559 --> 00:18:48,928 After all Declan's the name... 367 00:18:48,928 --> 00:18:50,897 Pesto is the game, yeah! (MEN LAUGH) 368 00:18:52,098 --> 00:18:54,601 MELISSA: Hey, Adi. Hi. How you going? How are you? 369 00:18:54,601 --> 00:18:57,103 How are you finding this challenge? Good. 370 00:18:57,103 --> 00:18:59,239 I got Dijon mustard. Yes, you certainly did. 371 00:18:59,239 --> 00:19:01,040 And I've made filo pastry. 372 00:19:01,040 --> 00:19:04,711 I'm going to use the Dijon mustard both in the filo pastry 373 00:19:04,711 --> 00:19:06,479 and in the sauce. 374 00:19:06,479 --> 00:19:08,581 Larissa! Hello. 375 00:19:08,581 --> 00:19:10,016 You got basil pesto. 376 00:19:10,016 --> 00:19:12,619 Totally fine. Pesto's super-versatile. 377 00:19:12,619 --> 00:19:14,787 So I am gonna make some yoghurt flatbreads. 378 00:19:14,787 --> 00:19:17,023 I'm gonna do a little lamb situation 379 00:19:17,023 --> 00:19:19,058 with some cherry tomatoes, little bit of salad 380 00:19:19,058 --> 00:19:21,728 and... pesto. 381 00:19:25,432 --> 00:19:27,800 RUE: Theo, what is it? Miso. 382 00:19:27,800 --> 00:19:30,036 As I look around at the other flavour bombs, 383 00:19:30,036 --> 00:19:31,338 I'm pretty happy with mine. 384 00:19:32,705 --> 00:19:36,343 I'm gonna do miso-glazed chicken on the hibachi 385 00:19:36,343 --> 00:19:38,545 and I'll do a pita and I'll... 386 00:19:38,545 --> 00:19:40,980 Some sort of sauce with it as well. JOCK: OK, sounds good. 387 00:19:40,980 --> 00:19:42,582 Ya-hoo! 388 00:19:42,582 --> 00:19:44,183 Bread can do anything. 389 00:19:44,183 --> 00:19:47,354 It can be the carrier of so many things, 390 00:19:47,354 --> 00:19:49,356 but it can also be the hero of a dish. 391 00:19:49,356 --> 00:19:52,024 It's just the best thing ever. It warms my heart. 392 00:19:52,024 --> 00:19:54,661 So I really want to impress. 393 00:19:54,661 --> 00:19:56,229 (SMACKS LIPS) Beautiful. 394 00:19:58,965 --> 00:20:01,000 Well, I think we'll have to contact Jamie after this 395 00:20:01,000 --> 00:20:02,535 and say, "There's mixed emotions 396 00:20:02,535 --> 00:20:05,905 "about the flavour bombs you left everyone today." 397 00:20:05,905 --> 00:20:08,908 There's some good stuff and then... 100%. 398 00:20:08,908 --> 00:20:12,011 ..."Ooh, I don't know what to do here." 399 00:20:12,011 --> 00:20:14,146 Props to Brent. He had an ice-cream machine, pasta. 400 00:20:14,146 --> 00:20:15,181 MELISSA: Wow! 401 00:20:15,181 --> 00:20:17,350 He had cubes of pumpkin roasting in the oven, 402 00:20:17,350 --> 00:20:20,119 and he basically said, "I've got pesto." 403 00:20:20,119 --> 00:20:22,789 And he's just, like, whole new idea. Yeah, love that. 404 00:20:22,789 --> 00:20:24,891 I think that's the experience of last time, eh? 405 00:20:24,891 --> 00:20:27,760 That was definitely, you know, a strategy we talked about, 406 00:20:27,760 --> 00:20:29,296 that some people might discard everything 407 00:20:29,296 --> 00:20:31,030 and start again. 408 00:20:31,030 --> 00:20:32,899 What's going on in the back? 409 00:20:32,899 --> 00:20:35,302 You know how we love rissoles. Yeah. 410 00:20:35,302 --> 00:20:37,504 Rhiannon's doing rissoles. 411 00:20:37,504 --> 00:20:38,705 Hang on a second. 412 00:20:38,705 --> 00:20:40,673 Just, in Australia, is a rissole... 413 00:20:40,673 --> 00:20:43,710 Does it... do you need to crumb it in order for it to be a rissole? 414 00:20:43,710 --> 00:20:47,113 No, it just needs to be a meatball that's a bit smooshed. 415 00:20:47,113 --> 00:20:48,114 OK. Literally. 416 00:20:48,114 --> 00:20:51,718 Like a hockey puck of meatball mix. 417 00:20:51,718 --> 00:20:53,386 But that's a meatball, not a rissole. 418 00:20:53,386 --> 00:20:55,054 But you, no, you cook... But a meatball... 419 00:20:55,054 --> 00:20:57,223 No, let's agree to disagree. OK. 420 00:20:57,223 --> 00:20:59,292 See you round like a rissole. Good luck. Yeah. 421 00:20:59,292 --> 00:21:00,593 It's a meatball. 422 00:21:03,630 --> 00:21:04,664 Dijon. I love Dijon. 423 00:21:04,664 --> 00:21:06,499 I cook with it all the time, 424 00:21:06,499 --> 00:21:08,801 so I'm super-stoked to get that. 425 00:21:08,801 --> 00:21:11,571 Like, seriously, like, what a game changer. 426 00:21:11,571 --> 00:21:12,739 Oh, my God, 427 00:21:12,739 --> 00:21:14,707 I couldn't have asked for a better flavour bomb 428 00:21:14,707 --> 00:21:17,076 for rissoles. 429 00:21:17,076 --> 00:21:18,411 Hello, Rhiannon. Hey, Mel. 430 00:21:18,411 --> 00:21:21,448 What are you doing to make me enthusiastic 431 00:21:21,448 --> 00:21:22,682 about Dijon mustard today? 432 00:21:22,982 --> 00:21:26,285 I'm doing a dressing with it, so I'm doing, like, spiced rissoles. 433 00:21:26,285 --> 00:21:27,887 Yum! With a flatbread. 434 00:21:27,887 --> 00:21:30,890 Roasted capsicum, but just incorporate Dijon in the dressing 435 00:21:30,890 --> 00:21:33,292 and make it a nice tart, zingy, herby... 436 00:21:33,292 --> 00:21:35,562 Are we having, like, a little bit of a sandwich situation? 437 00:21:35,562 --> 00:21:37,764 Yeah, yeah, like, get the meatball... 438 00:21:37,764 --> 00:21:39,566 Rissole, bread, dressing. 439 00:21:39,566 --> 00:21:41,568 Shove it in your gob. Shove it in your gob. 440 00:21:41,568 --> 00:21:43,636 I love shove-in-your-gob, you know, bao buns, 441 00:21:43,636 --> 00:21:44,637 it's just how I am. 442 00:21:44,637 --> 00:21:46,639 Shove it in your gob and enjoy it. 443 00:21:46,639 --> 00:21:49,909 Ooh! Ooh, that's hot. 444 00:21:54,113 --> 00:21:55,482 Not a big fan of harissa. 445 00:21:55,482 --> 00:21:58,084 Not a big fan of chilli or heat. 446 00:21:58,084 --> 00:22:00,052 I would honestly say I've never cooked 447 00:22:00,052 --> 00:22:02,088 with harissa in my life. 448 00:22:02,088 --> 00:22:04,791 So, yeah, this is... disaster. 449 00:22:05,958 --> 00:22:06,926 How you going, Phil? 450 00:22:06,926 --> 00:22:08,728 G'day, Phil. Jock, Andy, how are we? 451 00:22:08,728 --> 00:22:11,030 Are you not happy about the harissa? 452 00:22:11,030 --> 00:22:12,599 Not the biggest fan, no. 453 00:22:12,599 --> 00:22:14,266 Really? I'm not a spicy chilli. 454 00:22:14,266 --> 00:22:16,369 No, I'm, like, lemon and herb is my base level. 455 00:22:16,369 --> 00:22:17,370 What's the dish? 456 00:22:17,370 --> 00:22:18,605 It's gonna be sirloin steak 457 00:22:18,605 --> 00:22:21,908 on a bed of mashed potato with a beef and harissa sauce. 458 00:22:21,908 --> 00:22:24,310 What are you... are you just gonna do, like, a medium-rare steak 459 00:22:24,310 --> 00:22:25,344 and it's cut... 460 00:22:25,344 --> 00:22:26,345 Slice it, yeah. 461 00:22:26,446 --> 00:22:28,715 Jus and then a mashed potato. Yeah, on the base. 462 00:22:28,715 --> 00:22:31,618 And then try and work the harissa into another element from there. 463 00:22:33,486 --> 00:22:36,355 Keeping it simple. You have to do everything perfect. 464 00:22:38,057 --> 00:22:42,094 Mate, this has to be the best steak, puree, sauce 465 00:22:42,094 --> 00:22:43,062 we've ever seen. 466 00:22:43,062 --> 00:22:45,264 Ever seen. Ever seen. 467 00:22:57,544 --> 00:22:59,746 PHIL: Definitely feeling a bit frazzled. 468 00:23:01,347 --> 00:23:03,716 Was already struggling with the fact I've had the harissa. 469 00:23:03,716 --> 00:23:05,918 Now Jock has kind of put a little bit of doubt 470 00:23:05,918 --> 00:23:07,920 in my mind if I can even deliver this dish, 471 00:23:07,920 --> 00:23:11,023 which is something that's got me worried and hit the self-confidence. 472 00:23:12,091 --> 00:23:14,093 But I really need to get this one right. 473 00:23:15,895 --> 00:23:17,697 Otherwise, I definitely won't be winning a chance 474 00:23:17,697 --> 00:23:20,266 to cook in that all-important Immunity Challenge. 475 00:23:24,003 --> 00:23:27,507 CATH: Can't believe my flavour bomb is Dijon mustard. 476 00:23:29,609 --> 00:23:32,579 I don't know what to do with it. 477 00:23:32,579 --> 00:23:33,946 I saw Cath... 478 00:23:33,946 --> 00:23:35,314 Everyone else ran to the pantry, 479 00:23:35,314 --> 00:23:37,416 and she ran and got an ice-cream machine. 480 00:23:37,416 --> 00:23:40,853 This is so, like, it's... 481 00:23:40,853 --> 00:23:43,656 - Un-Cath. - Yeah, so un-Cath. Yeah, exactly. 482 00:23:46,225 --> 00:23:51,063 I was saying to my daughter that every day that I'm gonna cook, 483 00:23:51,063 --> 00:23:56,302 I'm actually going to give myself a hug and just have a good time. 484 00:23:57,670 --> 00:24:00,072 Just relax. (MUTTERS INDISTINCTLY) 485 00:24:01,207 --> 00:24:05,277 Because this is such an amazing experience 486 00:24:05,277 --> 00:24:07,480 and an amazing opportunity. 487 00:24:09,749 --> 00:24:11,417 Just have fun. 488 00:24:11,417 --> 00:24:14,320 No matter what happens, just making this decision 489 00:24:14,320 --> 00:24:16,723 and going on this journey, 490 00:24:16,723 --> 00:24:19,125 I don't think my life's ever going to be the same. 491 00:24:19,125 --> 00:24:22,962 So I am just going to have the best fun of my life. 492 00:24:24,531 --> 00:24:26,533 ANTONIO: Go, guys. Go! 493 00:24:28,601 --> 00:24:30,036 What are you thinking? 494 00:24:30,036 --> 00:24:31,738 Thyme ice cream. 495 00:24:31,738 --> 00:24:32,739 OK. 496 00:24:32,739 --> 00:24:34,040 I'm committed to ice cream. 497 00:24:34,040 --> 00:24:35,174 I'm not changing. 498 00:24:35,174 --> 00:24:36,743 And then just got a caramel starting. 499 00:24:36,743 --> 00:24:37,777 OK. 500 00:24:37,777 --> 00:24:40,046 Mustard caramel. Like it. 501 00:24:41,113 --> 00:24:44,684 I have never had Dijon mustard in a dessert, 502 00:24:44,684 --> 00:24:47,219 but I have a real savoury palate, 503 00:24:47,219 --> 00:24:49,388 so I'm just gonna run with that. 504 00:24:49,388 --> 00:24:54,727 So I've got thyme ice cream with a honey mustard caramel, 505 00:24:54,727 --> 00:24:57,664 and then I'll do a crumb, some sort of crumb. 506 00:24:57,664 --> 00:25:01,568 I love a bit of crunch, so I'm gonna go for a savoury crumb. 507 00:25:01,568 --> 00:25:03,069 Oh! It's scary. 508 00:25:03,069 --> 00:25:04,403 Very scary. 509 00:25:04,403 --> 00:25:06,973 Anyway, I'm just gonna go with it. 510 00:25:06,973 --> 00:25:08,107 Ralph. Yeah, Ralph. 511 00:25:08,107 --> 00:25:09,375 How are we? 512 00:25:09,375 --> 00:25:10,610 What's going on, mate? What's that? 513 00:25:10,610 --> 00:25:14,446 Some harissa, some mushroom, spaghetti. 514 00:25:14,446 --> 00:25:16,315 You got a little bit... little bit of flour. 515 00:25:16,315 --> 00:25:17,984 Oh, goodness gracious. Alright, thank you. 516 00:25:19,385 --> 00:25:21,988 ANTONIO: Robbie, are we liking miso? 517 00:25:21,988 --> 00:25:24,190 Yeah? Yeah. 518 00:25:24,190 --> 00:25:26,325 You look confident. 519 00:25:26,325 --> 00:25:27,994 You know what? 520 00:25:27,994 --> 00:25:30,396 Oh, I wish I got miso. 521 00:25:30,396 --> 00:25:32,599 (LAUGHS) 522 00:25:32,599 --> 00:25:36,969 OK, Dijon mustard, that's a... that's a banger. (LAUGHS) 523 00:25:36,969 --> 00:25:38,070 (DRAMATIC MUSIC) 524 00:25:38,270 --> 00:25:41,073 Jamie's thrown the curveballs, but we want delicious dishes 525 00:25:41,073 --> 00:25:42,842 in 20 minutes. 526 00:25:42,842 --> 00:25:44,510 Oh, my God! 527 00:25:46,078 --> 00:25:47,814 So, I'm just trimming it up. 528 00:25:47,814 --> 00:25:50,316 Just get this sort of thicker stuff off 529 00:25:50,316 --> 00:25:53,986 and then, yeah, it's gonna go on the hibachi. 530 00:25:53,986 --> 00:25:55,988 I want to show the judges that I can, 531 00:25:55,988 --> 00:25:57,289 you know, think on my feet, 532 00:25:57,423 --> 00:26:01,694 which is something I, you know, was really bad at in my last season, 533 00:26:01,694 --> 00:26:04,463 be able to just go, "No, not doing that, no, not doing that," 534 00:26:04,463 --> 00:26:06,432 and pivoting a different way completely. 535 00:26:07,667 --> 00:26:09,068 Finishing off this sauce. 536 00:26:09,068 --> 00:26:11,971 Thinking about, like, a quick pangritata for a bit of texture. 537 00:26:11,971 --> 00:26:16,408 And then the squid's gonna go on the hibachi very soon. 538 00:26:16,408 --> 00:26:19,411 This dish, it's all about the squid. 539 00:26:20,813 --> 00:26:22,081 It's a very simple dish. 540 00:26:22,081 --> 00:26:23,916 There's not many elements. 541 00:26:23,916 --> 00:26:29,421 Pesto, tomato sauce, squid and pangritata. 542 00:26:29,421 --> 00:26:33,760 So I'm relying on all the elements being perfect, 543 00:26:33,760 --> 00:26:37,263 and, you know, it all humming together. 544 00:26:37,263 --> 00:26:39,598 Flavour bomb. Good old humble pesto. 545 00:26:39,598 --> 00:26:42,601 (TENSE MUSIC) 546 00:26:42,601 --> 00:26:44,937 I think this could be a winning dish for sure, yeah. 547 00:26:44,937 --> 00:26:47,874 I want to play for immunity. That's the main focus today. 548 00:26:47,874 --> 00:26:51,711 With only one person winning this challenge, it's a bit daunting, 549 00:26:51,711 --> 00:26:54,146 because you need to be the top dish, 550 00:26:54,146 --> 00:26:56,082 and there's a lot of good cooks out there. 551 00:26:56,082 --> 00:26:57,449 I would love a top dish. 552 00:26:57,449 --> 00:26:59,786 I've had a couple of OK cooks, 553 00:26:59,786 --> 00:27:02,288 and now this one needs to go higher. 554 00:27:03,289 --> 00:27:04,556 Hey, mate. Hey, buddy. 555 00:27:04,556 --> 00:27:05,725 Where have you ended up? 556 00:27:06,025 --> 00:27:11,764 I have ended up with a flatbread, miso-glazed chicken, broccolini. 557 00:27:11,764 --> 00:27:14,701 Solid. Solid, mate. Yeah, hopefully. Hopefully. 558 00:27:14,701 --> 00:27:17,536 Flatbread. That's your schtick. Yeah, it's my schtick. 559 00:27:17,536 --> 00:27:19,672 Loving the sound of this, man. Thanks, mate, appreciate it. 560 00:27:20,673 --> 00:27:24,376 The red miso already has tones of smokiness, 561 00:27:24,376 --> 00:27:27,646 but I'm gonna cook it over the hibachi with the bread 562 00:27:27,646 --> 00:27:30,049 to impart more of that real smoky flavour, 563 00:27:30,049 --> 00:27:31,483 but then calm it down a bit 564 00:27:31,483 --> 00:27:32,719 with some pickles. 565 00:27:33,753 --> 00:27:35,688 ANTONIO: Yum. So good. 566 00:27:35,688 --> 00:27:37,123 Come on! 567 00:27:40,292 --> 00:27:43,395 ANDY: 15 minutes to go! JOCK: Come on! 568 00:27:44,530 --> 00:27:46,432 Let's go, guys! MELISSA: Come on! 569 00:27:51,871 --> 00:27:55,107 (BLENDER WHIRRS) 570 00:27:55,107 --> 00:27:56,809 MALISSA: I really want to do well today 571 00:27:56,809 --> 00:27:58,878 not just for myself, 572 00:27:58,878 --> 00:28:00,913 not just to prove myself to the judges. 573 00:28:02,381 --> 00:28:04,683 But also because this was a challenge 574 00:28:04,683 --> 00:28:07,386 set by Jamie Oliver who is an idol. 575 00:28:09,588 --> 00:28:12,892 So I want to stand out today and I want that win. 576 00:28:12,892 --> 00:28:15,161 I want this to be a flavour bomb. 577 00:28:15,161 --> 00:28:18,164 I want the red miso to really come through in the pumpkin. 578 00:28:18,164 --> 00:28:20,032 And I want it to just feel nourishing 579 00:28:20,032 --> 00:28:22,601 and I want you to get all those spices as well. 580 00:28:23,803 --> 00:28:27,006 JESSICA: Mal, beautiful... you Italian. 581 00:28:27,006 --> 00:28:28,674 MALISSA: It's what I'm used to! 582 00:28:28,674 --> 00:28:30,777 (LAUGHS) 583 00:28:32,111 --> 00:28:34,847 PHIL: Harissa is definitely not my jam. 584 00:28:34,847 --> 00:28:38,384 I am making steak and potatoes with a harissa sauce. 585 00:28:39,385 --> 00:28:42,588 I would love the chance to cook in the Immunity Challenge, 586 00:28:42,588 --> 00:28:46,225 but, yeah, that harissa just, like, really stumped me. 587 00:28:47,593 --> 00:28:49,796 I'm not really feeling much more comfortable with the flavour bomb. 588 00:28:50,863 --> 00:28:53,232 I put a harissa glaze onto the steak 589 00:28:53,232 --> 00:28:55,367 just to add a bit more of that harissa flavour. 590 00:28:55,367 --> 00:28:58,771 I did add the harissa glaze to the steak, 591 00:28:58,771 --> 00:29:00,606 which I don't normally do. 592 00:29:02,574 --> 00:29:04,676 But as soon as I flipped it, 593 00:29:04,676 --> 00:29:06,612 I could see that the crust on the steak 594 00:29:06,612 --> 00:29:08,981 is blackened and charred. 595 00:29:12,184 --> 00:29:13,319 This is really concerning, 596 00:29:13,319 --> 00:29:15,988 knowing that the steak has been overcooked, 597 00:29:15,988 --> 00:29:18,490 especially with this being such a simple dish 598 00:29:18,490 --> 00:29:20,026 of meat and potatoes with a sauce. 599 00:29:20,026 --> 00:29:22,294 The cook on the steak has to be perfect. 600 00:29:22,294 --> 00:29:25,664 I'm feeling pretty gutted, 601 00:29:25,664 --> 00:29:28,334 but I'm not gonna give up. 602 00:29:32,271 --> 00:29:34,874 I'm just gonna grab another cut and cook the steak again... 603 00:29:35,875 --> 00:29:39,111 ...without the harissa glaze and just do it how I've always done it - 604 00:29:39,111 --> 00:29:41,413 fresh pan, get the heat on. 605 00:29:42,781 --> 00:29:45,852 Yeah, it's never ideal to have to start an element again, 606 00:29:45,852 --> 00:29:48,220 but if the cook on the steak isn't right, 607 00:29:48,220 --> 00:29:51,190 it doesn't really matter what the rest of the dish tastes like. 608 00:29:51,190 --> 00:29:54,126 Let's hope that we can get this second steak cooked perfectly. 609 00:29:59,131 --> 00:30:00,699 I'll check one of my meatballs. 610 00:30:00,699 --> 00:30:02,801 Yep, they're cooked. Yeah! 611 00:30:02,801 --> 00:30:05,304 I'm really happy with the rissoles. 612 00:30:05,304 --> 00:30:08,908 Now I have to make a nice, punchy Dijon dressing 613 00:30:08,908 --> 00:30:10,877 just to go across the flatbread. 614 00:30:10,877 --> 00:30:14,413 It's literally just lemon juice, Dijon, salt, oil, 615 00:30:14,413 --> 00:30:16,282 but I just wanted, like, loads of Dijon. 616 00:30:16,282 --> 00:30:18,250 I want you to be able to taste the Dijon 617 00:30:18,250 --> 00:30:19,952 and I want it to be creamy. 618 00:30:19,952 --> 00:30:22,354 I know it's a dish that Deano loves, 619 00:30:22,354 --> 00:30:26,525 but I'm starting to worry because the dish is quite simple. 620 00:30:27,826 --> 00:30:30,229 Isn't it crazy? You think you're going OK. 621 00:30:30,229 --> 00:30:33,099 And then it's like, "Wait!" 622 00:30:35,834 --> 00:30:37,469 I don't know. 623 00:30:37,469 --> 00:30:39,271 (INHALES AND EXHALES HEAVILY) 624 00:30:40,506 --> 00:30:42,474 I don't think this has got enough. 625 00:30:43,809 --> 00:30:45,144 So I'm freaking out. 626 00:30:55,988 --> 00:30:58,690 (DRAMATIC MUSIC) 627 00:30:59,691 --> 00:31:01,493 You have five minutes to go! 628 00:31:01,493 --> 00:31:03,362 Whoa! Come on! 629 00:31:03,362 --> 00:31:04,931 LARISSA: I've got so much to do. 630 00:31:06,332 --> 00:31:07,766 Five max... 631 00:31:07,766 --> 00:31:09,268 You need a hand with anything, bro? 632 00:31:09,268 --> 00:31:11,370 Need me to grab anything? I'm pretty good, man. 633 00:31:12,438 --> 00:31:16,708 I'm now onto finishing my squid on the hibachi. 634 00:31:16,708 --> 00:31:17,977 I'm in a mad rush. 635 00:31:17,977 --> 00:31:19,445 Five minutes left. 636 00:31:19,445 --> 00:31:21,213 Um, all the elements are done. 637 00:31:21,213 --> 00:31:23,449 I've just got to put it all together on the plate. 638 00:31:23,449 --> 00:31:25,651 I think the flavours will work pretty well together. 639 00:31:26,718 --> 00:31:28,187 Got to present it properly, yeah. 640 00:31:28,187 --> 00:31:29,788 I just want to make it look yummy, 641 00:31:29,788 --> 00:31:31,790 make it look like it's not thrown on the plate. 642 00:31:33,725 --> 00:31:36,295 JESSICA: Have you put salt in it? No, I haven't salted it yet. 643 00:31:36,295 --> 00:31:38,330 Put some salt in. Salt and pepper at the end. 644 00:31:40,599 --> 00:31:43,735 I'm very happy with my flavour bomb. 645 00:31:43,735 --> 00:31:47,739 My pumpkin and red miso tastes really yummy. 646 00:31:48,975 --> 00:31:51,243 So, yeah, things are looking good. 647 00:31:54,780 --> 00:31:58,884 Get it on the plate! 60 seconds to go! 648 00:31:58,884 --> 00:32:00,919 JOCK: Come on! MELISSA: Whoo! 649 00:32:00,919 --> 00:32:02,121 Ooh, 60? 650 00:32:08,660 --> 00:32:10,396 Oh, man. 651 00:32:10,396 --> 00:32:11,863 I'm actually looking at my dish, 652 00:32:11,863 --> 00:32:14,266 thinking it looks fantastic. 653 00:32:14,266 --> 00:32:16,935 But how is it gonna taste to the judges? 654 00:32:16,935 --> 00:32:20,606 It's so unusual and just goes against everything in your brain, 655 00:32:20,606 --> 00:32:22,641 to make a dessert with Dijon mustard. 656 00:32:27,046 --> 00:32:29,815 PHIL: We were getting down to the last seconds. 657 00:32:29,815 --> 00:32:31,183 JOCK: 10! 658 00:32:31,183 --> 00:32:32,651 JUDGES: 9, 8... 659 00:32:32,651 --> 00:32:35,687 Cut the steak, put it on the plate. 660 00:32:35,687 --> 00:32:37,623 ...7, 6... 661 00:32:40,059 --> 00:32:43,762 Had a quick look and then it just hits me. 662 00:32:43,762 --> 00:32:45,964 ...5, 4... 663 00:32:46,965 --> 00:32:49,568 I have cut and plated the wrong steak. 664 00:32:53,139 --> 00:32:56,275 ...3, 2, 1! 665 00:32:56,275 --> 00:32:57,743 JOCK: That's it! 666 00:32:57,743 --> 00:33:00,646 (APPLAUSE) 667 00:33:00,646 --> 00:33:02,981 CATH: Oh, how'd you go? 668 00:33:02,981 --> 00:33:06,218 MALISSA: Whoo! Go! Good job! 669 00:33:07,219 --> 00:33:08,687 Good job! THEO: Well done, bro. 670 00:33:09,888 --> 00:33:11,790 Good job, brother. 671 00:33:15,294 --> 00:33:17,029 PHIL: The steak that I had cooked second 672 00:33:17,029 --> 00:33:19,465 is the one that is sitting on the side of the bench 673 00:33:19,465 --> 00:33:22,000 and the one that I had overcooked and char-burned the top of 674 00:33:22,000 --> 00:33:24,403 is now on the plate that I've gotta serve to the judges 675 00:33:25,937 --> 00:33:28,307 I'm just absolutely gutted. 676 00:33:32,611 --> 00:33:36,682 The first dish we'd like to taste belongs to Malissa. 677 00:33:36,682 --> 00:33:39,685 (APPLAUSE) 678 00:33:42,221 --> 00:33:45,057 Coming! It's a long walk. 679 00:33:45,057 --> 00:33:47,659 You never really know what the judges are gonna think. 680 00:33:47,659 --> 00:33:51,063 So, yeah, I'm a little bit on edge. 681 00:33:52,331 --> 00:33:53,632 That's pretty. 682 00:33:53,632 --> 00:33:55,267 Melissa, what did you cook us? 683 00:33:56,268 --> 00:33:59,771 I made you pumpkin and red miso ravioli... 684 00:34:00,806 --> 00:34:02,441 ...with a burnt butter sauce. 685 00:34:03,642 --> 00:34:06,445 Red miso was your, uh... Red miso was my flavour bomb. 686 00:34:06,445 --> 00:34:08,747 Do you like red miso? I do, actually. 687 00:34:08,747 --> 00:34:11,983 I've got it in my fridge at home. I've cooked with it a few times. 688 00:34:11,983 --> 00:34:15,721 So I felt like I could incorporate that into a pasta dish really well. 689 00:34:33,239 --> 00:34:34,973 I thought I was absolutely gonna hate this. 690 00:34:36,808 --> 00:34:38,344 You've nailed it! 691 00:34:38,344 --> 00:34:39,478 Ohh! Yay! 692 00:34:39,478 --> 00:34:40,846 Honestly, you've nailed it. 693 00:34:40,846 --> 00:34:43,949 And it's the most perfect touch with the miso 694 00:34:43,949 --> 00:34:45,484 that we could've asked for. 695 00:34:45,484 --> 00:34:49,688 Really delicious. The brown butter, phwoar, man! 696 00:34:49,688 --> 00:34:54,092 That's a modern Italian dish in the best possible way. 697 00:34:54,092 --> 00:34:56,128 Really, really loved it. 698 00:34:56,128 --> 00:34:57,163 Two things. 699 00:34:57,629 --> 00:35:01,400 One - I now believe you when you say you have red miso in your fridge 700 00:35:01,400 --> 00:35:03,769 because clearly you know how to use it. 701 00:35:03,769 --> 00:35:08,807 And the second thing - Jamie Oliver would be absolutely stoked 702 00:35:08,807 --> 00:35:10,909 at what you did with his flavour bomb 703 00:35:10,909 --> 00:35:13,912 because that is a perfect dish. 704 00:35:13,912 --> 00:35:15,247 Well do. Thank you so much! 705 00:35:15,247 --> 00:35:18,584 Nice one, Malissa. Thank you! (LAUGHS) 706 00:35:19,885 --> 00:35:22,988 I'm blown away. 707 00:35:22,988 --> 00:35:25,391 When they said that Jamie would be proud, 708 00:35:25,391 --> 00:35:27,626 I was like, "I've done my job in this kitchen." 709 00:35:27,626 --> 00:35:30,496 (LAUGHS) "I've made Jamie Oliver proud." 710 00:35:30,496 --> 00:35:32,264 Ooh! 711 00:35:32,264 --> 00:35:34,633 I'm so happy! Hah! 712 00:35:34,633 --> 00:35:36,134 Next up, Theo. 713 00:35:36,134 --> 00:35:38,604 (APPLAUSE) 714 00:35:42,708 --> 00:35:44,243 MELISSA: Hello. THEO: Hello. 715 00:35:44,243 --> 00:35:45,811 What's the dish, mate? 716 00:35:45,811 --> 00:35:48,914 Red miso and honey-glazed chicken 717 00:35:48,914 --> 00:35:52,083 with pita and pickled cucumber. 718 00:35:53,084 --> 00:35:55,187 We all love bread with any kind of meal, 719 00:35:55,187 --> 00:35:56,822 so should we put it on? 720 00:35:57,823 --> 00:35:59,725 Yeah. Look at that. 721 00:35:59,725 --> 00:36:01,227 That's stupid. 722 00:36:01,227 --> 00:36:03,094 (LAUGHS) I know, I know. 723 00:36:25,684 --> 00:36:29,788 The chicken was succulent, smoky, perfectly seasoned. 724 00:36:29,788 --> 00:36:32,791 By using miso as the seasoning and the marinade, 725 00:36:32,791 --> 00:36:36,862 it's added this savoury depth that brought the chicken to life. 726 00:36:36,862 --> 00:36:38,464 Really, really good work there. 727 00:36:38,464 --> 00:36:40,499 It goes without saying the bread is amazing. 728 00:36:41,500 --> 00:36:43,335 Mate, you're the... You're the bread guy. 729 00:36:43,335 --> 00:36:45,170 You're the bread guy, man. You're the bread king. 730 00:36:45,170 --> 00:36:47,506 Thanks, guys. I appreciate that. 731 00:36:47,506 --> 00:36:49,475 That's your best one, by the way. 732 00:36:49,475 --> 00:36:52,944 It's a little... a little secret weapon there, mate, I've gotta say. 733 00:36:52,944 --> 00:36:54,280 Well done. 734 00:36:54,280 --> 00:36:56,515 Thank you. Appreciate it. Thanks. 735 00:36:56,515 --> 00:36:58,784 They loved my bread. 736 00:37:01,387 --> 00:37:03,822 And who couldn't love the bread? It's the best. 737 00:37:03,822 --> 00:37:05,123 Next up, it's Phil! 738 00:37:06,858 --> 00:37:08,727 PHIL: Taking the dish up to the judges... 739 00:37:09,728 --> 00:37:12,364 ...I just want to get this done and out of the way 740 00:37:12,364 --> 00:37:14,400 because this is not gonna be a positive one. 741 00:37:17,836 --> 00:37:19,838 Phil, what's the dish, please? 742 00:37:21,973 --> 00:37:24,710 Steak and mashed potatoes with a harissa sauce. 743 00:37:27,012 --> 00:37:28,880 Let's talk about the harissa, 744 00:37:28,880 --> 00:37:31,116 because you did not like that, did you? 745 00:37:31,116 --> 00:37:33,218 No, my mouth is still burning. 746 00:37:33,218 --> 00:37:35,887 Probably wasn't my finest day in the kitchen. 747 00:37:35,887 --> 00:37:37,423 OK. 748 00:37:45,964 --> 00:37:47,299 How'd you want the feedback, mate? 749 00:37:49,234 --> 00:37:52,371 Light and fluffy or clear and severe? 750 00:38:01,880 --> 00:38:03,415 NARRATOR: In the mood to cook? 751 00:38:03,415 --> 00:38:05,951 Grab your aprons and try these delicious 752 00:38:05,951 --> 00:38:09,721 MasterChef-approved recipes on 10 play. 753 00:38:12,391 --> 00:38:13,959 How'd you want the feedback, mate? 754 00:38:13,959 --> 00:38:16,428 Light and fluffy or clear and severe? 755 00:38:16,428 --> 00:38:18,997 Just give it to me, Jock. I know it's coming. 756 00:38:19,998 --> 00:38:23,001 With the steak, it's kind of on the medium-well side of medium. 757 00:38:24,002 --> 00:38:25,036 Um... 758 00:38:26,037 --> 00:38:27,906 And I actually reckon you got good flavour 759 00:38:27,906 --> 00:38:29,475 from the harissa into your sauce. 760 00:38:29,475 --> 00:38:31,042 I quite like it. Um... 761 00:38:31,042 --> 00:38:36,247 But as a dish, you are gonna have to take the bull by the horns 762 00:38:36,247 --> 00:38:40,218 and move away from safety, meat and potatoes and vegetables... 763 00:38:41,353 --> 00:38:42,921 ...and start cooking 764 00:38:42,921 --> 00:38:46,191 because you're not gonna be around for long if you don't. 765 00:38:46,191 --> 00:38:48,226 OK. ANDY: Good luck, Phil. 766 00:38:48,226 --> 00:38:50,896 I appreciate it, guys. Thank you, thank you. 767 00:38:50,896 --> 00:38:53,532 I am just absolutely gutted, 768 00:38:53,532 --> 00:38:55,801 but I'm gonna take this as an opportunity 769 00:38:55,801 --> 00:38:57,836 to make today's cook that kind of 770 00:38:57,836 --> 00:39:00,806 'phoenix rising from the ashes' cook and move forward. 771 00:39:00,806 --> 00:39:03,108 Rhiannon, let's eat your rissoles. 772 00:39:03,108 --> 00:39:04,576 Oh, righto! 773 00:39:04,576 --> 00:39:06,812 (APPLAUSE) 774 00:39:06,812 --> 00:39:08,414 Yeah, it's rissoles. 775 00:39:08,414 --> 00:39:10,315 Good for Deano up in Townsville. 776 00:39:11,550 --> 00:39:14,686 But is it gonna be good enough for the judges? 777 00:39:17,288 --> 00:39:18,524 There you go. 778 00:39:20,692 --> 00:39:22,027 (WHISPERS) It's a meatball. 779 00:39:23,862 --> 00:39:25,697 ANDY: What's the dish? 780 00:39:25,697 --> 00:39:29,735 A spicy rissole/meatball... (LAUGHS) 781 00:39:29,735 --> 00:39:31,703 ...with flatbread. 782 00:39:32,904 --> 00:39:34,473 Don't give... No! 783 00:39:34,473 --> 00:39:36,742 (LAUGHS) OK, sorry. 784 00:39:36,742 --> 00:39:38,910 That's a rissole. Yeah! 785 00:39:38,910 --> 00:39:40,512 (MELISSA LAUGHS) 786 00:39:42,247 --> 00:39:44,215 (LAUGHS) 787 00:40:07,906 --> 00:40:10,175 Rhiannon, I really love it. 788 00:40:10,175 --> 00:40:11,943 Oh! 789 00:40:11,943 --> 00:40:13,479 I think you've done a great job. 790 00:40:13,479 --> 00:40:15,714 I mean, I like a rissole at the best of times. 791 00:40:15,714 --> 00:40:19,451 The flatbread is really good. It's got a nice chew to it. 792 00:40:19,451 --> 00:40:21,987 The Dijon mustard in the dressing's perfect. 793 00:40:21,987 --> 00:40:24,322 Really nice touch. 794 00:40:24,322 --> 00:40:26,091 As a concept, loved it. 795 00:40:27,092 --> 00:40:28,560 I thought it was really fun 796 00:40:28,560 --> 00:40:32,397 seeing another part of your family lifestyle going on here. 797 00:40:32,397 --> 00:40:33,599 Delicious. 798 00:40:33,599 --> 00:40:36,334 And you used the challenge ingredient to good effect. 799 00:40:37,335 --> 00:40:40,271 The flavours are so generous. Thank you. Perfect. 800 00:40:40,271 --> 00:40:41,607 This is good. 801 00:40:42,908 --> 00:40:44,309 Very, very good. Yes! 802 00:40:44,309 --> 00:40:45,644 Thank you. 803 00:40:47,045 --> 00:40:49,915 Whoo-hoo! Happy with that. 804 00:40:51,750 --> 00:40:53,351 Next up, it's Declan. 805 00:40:53,351 --> 00:40:55,053 Ooh! 806 00:40:57,022 --> 00:41:01,059 I've made you guys ratatouille with pesto. 807 00:41:01,059 --> 00:41:03,061 The flavours are great. 808 00:41:03,061 --> 00:41:06,965 You've used Jamie's flavour bomb perfectly 809 00:41:06,965 --> 00:41:08,500 and I love that. 810 00:41:08,500 --> 00:41:10,401 Adi! 811 00:41:10,401 --> 00:41:12,403 ADI: I made filo pastry cigars 812 00:41:12,403 --> 00:41:14,606 with a honey Dijon mayonnaise. 813 00:41:15,807 --> 00:41:17,108 ANDY: The filo is great 814 00:41:17,108 --> 00:41:21,012 and the Dijon sauce was light and fresh and zingy. 815 00:41:21,012 --> 00:41:22,814 Really good idea here. 816 00:41:22,814 --> 00:41:24,683 MELISSA: Robbie. 817 00:41:24,683 --> 00:41:27,285 Your flavour bomb was...? ROBBIE: Miso. 818 00:41:27,285 --> 00:41:30,689 Snapper with miso and mushroom cream sauce. 819 00:41:30,689 --> 00:41:35,026 It has a variety of flavours, colours and textures going on 820 00:41:35,026 --> 00:41:36,962 and those things, we do look for. 821 00:41:36,962 --> 00:41:38,496 Really great work. 822 00:41:38,496 --> 00:41:40,566 ANDY: Next up, Ralph. 823 00:41:40,566 --> 00:41:42,200 So my flavour bomb was harissa, 824 00:41:42,200 --> 00:41:45,503 so I made a fettuccine pasta with harissa sauce. 825 00:41:45,503 --> 00:41:47,739 JOCK: It actually has this comforting... 826 00:41:47,739 --> 00:41:51,543 As if it's a long, slow-braised ragu. 827 00:41:51,543 --> 00:41:52,878 I'm kind of digging it. 828 00:41:52,878 --> 00:41:54,613 Thank you very much, guys. Appreciate it. 829 00:41:56,715 --> 00:41:57,716 Ooh! 830 00:41:58,717 --> 00:42:00,018 Next up, it's Brent. 831 00:42:02,621 --> 00:42:05,624 Walking the plate up to the judges, 832 00:42:05,624 --> 00:42:07,158 it's always nerve-racking. 833 00:42:07,158 --> 00:42:11,496 But I think I've done enough, I've put so much flavour into it 834 00:42:11,496 --> 00:42:13,565 so, you know, hopefully they love it. 835 00:42:13,565 --> 00:42:17,135 Your curveball was pesto. What's the dish? 836 00:42:17,135 --> 00:42:20,038 Grilled squid on a tomato sauce 837 00:42:20,038 --> 00:42:22,073 and then pangrattato. 838 00:42:23,474 --> 00:42:25,410 You were going hard at the beginning. Yeah. 839 00:42:25,410 --> 00:42:28,013 Ready to go any way, right? Everywhere, yeah. 840 00:42:28,013 --> 00:42:29,114 So you had pasta dough... 841 00:42:29,114 --> 00:42:31,917 I had pasta dough. I had an anglaise ready to go. 842 00:42:31,917 --> 00:42:34,786 For ice cream? I like that strategy, though. 843 00:42:34,786 --> 00:42:36,487 You ended up going with squid. 844 00:42:36,487 --> 00:42:38,323 Yeah. Got it. 845 00:42:49,901 --> 00:42:51,469 I wanted this to be perfect, 846 00:42:51,469 --> 00:42:55,006 but the squid, it's a bit under. 847 00:42:56,041 --> 00:42:57,442 Oh. Yeah. 848 00:42:58,443 --> 00:43:00,245 Just... Damn! Damn. 849 00:43:01,246 --> 00:43:03,114 Really good work apart from the squid. 850 00:43:04,115 --> 00:43:07,485 The rest of the dish is, like, teeming with positives. 851 00:43:09,087 --> 00:43:12,791 So tasty. Great seasoning. Great balance. 852 00:43:14,259 --> 00:43:16,895 So, mate, right direction. Yeah, sweet. 853 00:43:16,895 --> 00:43:18,229 Bit of a hiccup. Yeah. 854 00:43:18,229 --> 00:43:20,298 Don't worry about it. Well done. Awesome. Thanks, guys. 855 00:43:20,298 --> 00:43:21,366 Nice one, mate. 856 00:43:22,467 --> 00:43:25,103 Besides the cook on the squid, 857 00:43:25,103 --> 00:43:28,239 it was overall a really good cook for me, 858 00:43:28,239 --> 00:43:30,308 being able to find a direction 859 00:43:30,308 --> 00:43:32,110 once I found out what the flavour bomb was. 860 00:43:32,110 --> 00:43:34,212 So that's a tick in itself. 861 00:43:36,848 --> 00:43:39,517 The next dish we would like to taste belongs to Cath. 862 00:43:39,517 --> 00:43:42,520 (APPLAUSE) 863 00:43:42,520 --> 00:43:45,456 CATH: So I'm the last one to be tasted. 864 00:43:46,524 --> 00:43:48,794 I wonder what they're going to think of my dessert 865 00:43:48,794 --> 00:43:54,766 with this ridiculous flavour bomb, Dijon mustard. 866 00:43:57,068 --> 00:44:00,806 So I could just feel my heart beating really fast. 867 00:44:14,720 --> 00:44:17,723 (TENSE MUSIC) 868 00:44:20,859 --> 00:44:22,694 What's the dish? 869 00:44:24,529 --> 00:44:27,065 CATH: A thyme ice cream 870 00:44:27,065 --> 00:44:28,700 with a savoury crumb 871 00:44:28,700 --> 00:44:30,535 and a honey mustard caramel. 872 00:44:49,454 --> 00:44:51,456 Like Phil, I'm gonna give you the option - 873 00:44:51,456 --> 00:44:54,259 do you want... do you want the light and fluffy feedback 874 00:44:54,259 --> 00:44:56,127 or do you want the clear and severe feedback? 875 00:44:58,764 --> 00:45:01,132 Oh, clear and severe. 876 00:45:12,277 --> 00:45:13,879 Oh, what?! Knew it was coming! 877 00:45:13,879 --> 00:45:15,881 Oh, come on, now! 878 00:45:15,881 --> 00:45:18,583 (CHEERING AND APPLAUSE) Oh, really? 879 00:45:19,584 --> 00:45:22,687 Oh, man. Stop it! What? 880 00:45:22,687 --> 00:45:25,556 That is a dessert that you could have 881 00:45:25,556 --> 00:45:28,093 in a top restaurant around Australia today. 882 00:45:28,093 --> 00:45:29,594 Oh, wow. 883 00:45:31,797 --> 00:45:35,000 The balance and level of flavour in there was genius. 884 00:45:35,000 --> 00:45:36,835 You get the Dijon mustard. 885 00:45:36,835 --> 00:45:40,972 It's like a... it's like a little French hint. 886 00:45:40,972 --> 00:45:43,374 And then the thyme sweeps in 887 00:45:43,374 --> 00:45:45,543 and then the dairy and the fat of the ice cream, 888 00:45:45,543 --> 00:45:47,813 the richness, the texture that's in the ice cream 889 00:45:47,813 --> 00:45:49,915 then just washes over your tongue. 890 00:45:50,982 --> 00:45:52,984 It's beautiful. Wow. 891 00:45:52,984 --> 00:45:56,087 Wow. Wow! 892 00:45:56,087 --> 00:45:58,990 Congratulations. Well done. That's a belter. 893 00:45:58,990 --> 00:46:00,892 Oh, wow! 894 00:46:00,892 --> 00:46:04,262 Jamie Oliver would be so proud of you. 895 00:46:04,262 --> 00:46:06,097 I'm sad that he's not here to try this... 896 00:46:06,097 --> 00:46:07,098 Wow! 897 00:46:07,632 --> 00:46:10,268 ...because I think when he came up with the idea for this challenge, 898 00:46:10,268 --> 00:46:13,671 that's what he was hoping for and you've given it to us. 899 00:46:14,940 --> 00:46:17,575 Yes! Oh, thanks, Andy. 900 00:46:17,575 --> 00:46:19,677 Like, yes! Honestly. Yes! 901 00:46:19,677 --> 00:46:22,881 This is what this place is for. Wow. 902 00:46:22,881 --> 00:46:25,917 Pushing you so far away from your comfort zone 903 00:46:25,917 --> 00:46:29,787 and finding a new thing, a new level of success. 904 00:46:29,787 --> 00:46:33,358 Keep going! That was epic! Yeah! 905 00:46:33,358 --> 00:46:34,759 Whoo! 906 00:46:34,759 --> 00:46:36,594 (LAUGHTER AND APPLAUSE) 907 00:46:36,594 --> 00:46:38,830 Oh, yes! 908 00:46:38,830 --> 00:46:43,701 I am dumbfounded. I am absolutely flabbergasted. 909 00:46:43,701 --> 00:46:45,236 Oh, man! 910 00:46:45,236 --> 00:46:46,771 Thanks, Phil. 911 00:46:48,306 --> 00:46:49,941 Wow. 912 00:46:52,844 --> 00:46:55,280 MELISSA: Well, I wouldn't be surprised if Jamie received 913 00:46:55,280 --> 00:46:58,984 a few strongly worded letters from you all... 914 00:47:00,151 --> 00:47:03,588 ...because he certainly kept you on your toes today. 915 00:47:03,588 --> 00:47:08,226 But there's only one spot left in tomorrow's Immunity Challenge, 916 00:47:08,226 --> 00:47:11,062 so let's find out who secured it. 917 00:47:12,063 --> 00:47:14,199 There was some promising dishes out there today. 918 00:47:17,202 --> 00:47:18,736 But... 919 00:47:18,736 --> 00:47:21,572 ...it came down to two dishes. 920 00:47:23,541 --> 00:47:24,910 First Malissa. 921 00:47:24,910 --> 00:47:27,612 (CHEERING AND APPLAUSE) 922 00:47:30,481 --> 00:47:33,518 You served us the perfect bowl 923 00:47:33,518 --> 00:47:35,887 of pumpkin and red miso ravioli. 924 00:47:37,055 --> 00:47:39,657 The next was cooked by Cath. 925 00:47:39,657 --> 00:47:42,360 (CHEERING AND APPLAUSE) Oh, thank you! Thank you. 926 00:47:42,360 --> 00:47:44,395 Thanks. Oh, wow. 927 00:47:45,763 --> 00:47:47,198 What can we say? 928 00:47:48,399 --> 00:47:50,501 How about wow? 929 00:47:50,501 --> 00:47:52,938 (LAUGHTER) 930 00:47:54,272 --> 00:47:55,840 Both your dishes, 931 00:47:55,840 --> 00:47:58,143 they were incredibly good. 932 00:47:58,143 --> 00:47:59,777 So good, in fact, 933 00:47:59,777 --> 00:48:02,013 that we really struggled to make a decision, didn't we? 934 00:48:02,013 --> 00:48:03,714 Yeah. Yep. 935 00:48:04,849 --> 00:48:08,954 So this is MasterChef: Secrets Surprises. 936 00:48:10,121 --> 00:48:12,557 So we're putting you both through! 937 00:48:12,557 --> 00:48:14,960 (CHEERING AND APPLAUSE) 938 00:48:14,960 --> 00:48:17,963 (BOTH EXCLAIM) 939 00:48:17,963 --> 00:48:19,630 Thank you! 940 00:48:19,630 --> 00:48:22,033 Oh, wow! Wow! That's crazy! 941 00:48:24,369 --> 00:48:27,305 You're joining Antonio and Jessica tomorrow 942 00:48:27,305 --> 00:48:30,875 in the very first Immunity Challenge of this season. 943 00:48:30,875 --> 00:48:32,443 ANDY: Yeah! 944 00:48:32,443 --> 00:48:34,245 (CHEERING, APPLAUSE) 945 00:48:37,715 --> 00:48:41,386 Not exaggerating when I say immunity this year 946 00:48:41,386 --> 00:48:44,489 is more powerful than ever before. 947 00:48:45,490 --> 00:48:47,325 You're in for one hell of a challenge. 948 00:48:47,325 --> 00:48:51,429 So rest up, put your feet up. We'll see here tomorrow. 949 00:48:51,429 --> 00:48:53,031 (ALL CHEER) 950 00:48:54,499 --> 00:48:58,003 Wow. That's special, isn't it? Oh, I know! 951 00:48:58,003 --> 00:48:59,470 That's awesome. RHIANNON: Oh, far out. 952 00:48:59,470 --> 00:49:01,439 That is so cool. So good. 953 00:49:01,439 --> 00:49:03,108 Wow! 954 00:49:05,410 --> 00:49:08,913 NARRATOR: Tomorrow night on MasterChef Australia... 955 00:49:08,913 --> 00:49:10,381 Shannon Bennett! 956 00:49:10,381 --> 00:49:12,583 ...Shannon is back... 957 00:49:12,583 --> 00:49:14,352 Oh, it's Shannon! 958 00:49:15,953 --> 00:49:18,356 ...and he brings his fridge. 959 00:49:18,356 --> 00:49:21,092 (ALL EXCLAIM) 960 00:49:21,092 --> 00:49:23,228 CATH: Shannon Bennett is not the average person, 961 00:49:23,228 --> 00:49:25,263 so this is not the average person's fridge, 962 00:49:25,263 --> 00:49:28,266 but I want immunity from Sunday. 963 00:49:29,767 --> 00:49:32,503 WOMAN: Oh, no, the bag's on fire. MAN: You're on fire, Cath. 964 00:49:32,503 --> 00:49:36,274 Plus, for an extra level of immunity... 965 00:49:36,274 --> 00:49:37,975 The only thing that stands between you 966 00:49:37,975 --> 00:49:39,377 and that immunity pin 967 00:49:39,377 --> 00:49:41,879 is whoever walks through those doors. 968 00:49:41,879 --> 00:49:44,715 ...they'll need to beat the chef. 969 00:49:44,715 --> 00:49:47,218 He is an absolute beast. 970 00:49:58,896 --> 00:50:01,232 Captions by Red Bee Media