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NARRATOR: Previously
on MasterChef Australia...
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00:00:10,378 --> 00:00:14,382
In Jamie Oliver's
15-minute meal challenge...
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00:00:14,382 --> 00:00:16,217
MELISSA: Come on, hustle!
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...the bedlam....
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My mind's just going,
"Bluh-bluh-bluh-bluh-bluh."
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(LAUGHS)
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...led to brilliance.
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You smashed it out of the park.
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Well done.
Thank you so much.
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JAMIE: You are inspirational
for 24-year-olds around the world,
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but also you're a threat
to this competition.
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And the top five...
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Let's do this together. Let's
see some beautiful cooking.
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...were treated to the
cook-along of their lives...
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This is a dish that changed my life.
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Learn to toss, right?
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Life is too short to not be a
tosser. You need to be a tosser.
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(CHEERING AND APPLAUSE)
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...with Antonio and Jessica
winning the first chance
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to cook for immunity.
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Tonight, Jamie's parting gifts
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come with a double-barreled
surprise.
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This challenge, it's a doozy.
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Who will win the final spot in
the very first immunity cook?
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(CONTESTANTS CHATTER
INDISTINCTLY)
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WOMAN: Yeah.
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WOMAN: Let's try and get
through the day today.
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What's gonna happen?
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Oh, my gosh!
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Day 3. Let's do it.
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Let's do it. I'm nervous.
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We've just had two absolute
massive days with Jamie Oliver.
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Yeah, we got this!
Here we go.
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Yee-hoo!
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He is just such a legend
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and inspired me to go hard
and just smash it.
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(CHEERING AND APPLAUSE)
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Whoo!
Oh, my gosh.
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Oh, my gosh.
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(DRAMATIC MUSIC)
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Wow!
Ooh, hello!
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I'm still on a high.
I got to meet one of my idols.
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What's under those cloches?
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But I'm also very nervous for today
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because Jamie has left behind
some surprises
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and I've got no idea
what they're gonna be.
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ANDY: Morning, everyone.
Welcome back.
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CONTESTANTS: Morning!
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This is your last chance to win
a spot in the Immunity Challenge
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alongside Jessica and Antonio.
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(CHEERING AND APPLAUSE)
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(WOMAN LAUGHS)
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There's only one more spot
up for grabs.
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It all comes down
to what you cook today
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using what Jamie left behind...
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...under those very colourful cloches.
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What do you reckon's
hiding under there?
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Larissa.
Pomegranate molasses.
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Buh-bow!
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Cumin?
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Buh-bow!
Oh!
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(LAUGHTER)
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(LAUGHS)
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First things first,
this isn't a bag of snakes.
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It is aprons, so white ones off.
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And you're all gonna get
one of these.
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Come on, thank you very much.
Thank you.
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There you go, brother.
(LAUGHS)
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Oh, yellow! My favourite
colour!
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Actually. (LAUGHS) Yeah.
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It's got to be an omen.
This is my lucky day.
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Well, you're probably wondering
why you're in colour groups.
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The colour of your apron
corresponds with
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one of those cloches over there.
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And underneath each cloche is
one of Jamie's secret flavour bombs.
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You must use your assigned
flavour bomb in your finished dish.
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Sounds simple, right?
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Wrong.
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Your particular flavour bomb
will remain a secret...
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CONTESTANTS: Oh!
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...until 15 minutes into the
cook. No way. No way.
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Yes way.
OK?
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So the first 15 minutes,
flying blind.
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So you'll need to think on
your feet
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when you find out
what your flavour bomb is.
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Oh, wow!
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So I have to use a flavour bomb
in my dish,
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but I'm not going to find out
what it is
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until 15 minutes into the cook.
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That's... that's crazy.
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Good news is, guys, you can
cook whatever you like.
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Your total cook time is 75 minutes.
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Only the best dish today...
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...will join Jessica and Antonio
and tomorrow's Immunity Challenge.
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So use Jamie's flavour bombs to
make your dishes explode with flavour.
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Got it?
CONTESTANTS: Yes.
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WOMAN: Yep.
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Good luck. Your time starts...
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...now.
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(DRAMATIC MUSIC)
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Oh, my gosh.
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MAN: Running in now,
I know I've got to guess.
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Um, what else do I need?
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This challenge, it's a doozy.
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I feel so lost.
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No, I'm going to take some
self-raising flour.
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There's something under the
cloche we're gonna get to see.
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It could be sweet, salty, savoury.
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But the catch is we've got to
wait 15 minutes into the cook
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before we can lift the cloche.
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It's a risky one
because if I go sweet
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and it ends up being a savoury
flavour bomb under there,
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then you're screwed.
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Talk about thinking on your feet.
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Few things in the oven. I've
chucked pumpkin in the oven.
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I'm gonna get an anglaise on
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just in case
I can chuck it in ice cream.
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I've got some stuff here for pasta.
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A bit of everything.
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So the strategy basically is
any way
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this flavour bomb goes,
I've got something covered.
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Oh!
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You know?
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I don't want to stress myself
out during that end 60 minutes,
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and just go hard in that first
15 and sort of set myself up.
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MELISSA: A little bit of
an interesting curveball
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with this challenge.
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ANDY: Yeah!
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Let's talk strategy about what
you'd be doing or not doing
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with that first little chunk of time.
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I'd be treating this as a
60-minute, cook with a little
bonus 15 minutes
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to get started at the beginning.
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If you pull something under
there that you've already gone
super-far
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and pushed the boat out...
In one direction.
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"I'm gonna make the most of
this 15 minutes," you do not.
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Listen, let's be honest.
Jamie's left flavour bombs.
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They're not gonna be shy.
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It's not like you can just
hide it, you know what I mean?
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So you've gotta be prepared.
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Only the best dish today... Yeah.
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...is gonna get access to
that Immunity Challenge cook,
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so I think it's quite important.
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RHIANNON: There's only one
spot left for the Immunity Challenge.
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I missed out round 1.
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I missed out round 2.
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But you know what,
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I'm gonna give it a red-hot
crack to win, without a doubt.
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So hopefully today's my day.
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Well, I'm just starting
with a flatbread,
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and because I'm going...
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Look, I'm gonna kind of do
some sort of spicy rissole.
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I'm not gonna lie, I'm not
really a dessert person,
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so I go straight for savoury.
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But I'm gonna hold off with
spices until I know this
flavour bomb
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because that could make
a big difference with rissoles.
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I'm hoping it's something yellow,
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'cause yellow,
there's turmeric, maybe.
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Honestly, the unknown is
probably the scariest thing in
this kitchen,
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but you can chuck anything
in a rissole
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and that's what I'm thinking.
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This flavour bomb, I can chuck
whatever I want in a rissole.
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My hubby, if I could cook him
rissoles every night,
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he would love it.
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When Dean goes to work, I pack
him a sandwich with rissoles
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and I pack him
all these little snacks
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and all sorts of little treats
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and make sure it's nice
and yummy for him.
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There you go.
Thanks, darling.
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See ya.
Have a good day.
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See ya
See ya.
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my husband and I have been
together for 17 years.
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We have five children between
us and we have three grandsons.
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OK. Dinner is served!
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I show my family love through food.
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I show everyone love through food.
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Look at you two big boys.
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You want some curry?
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MasterChef's definitely
inspired my cooking
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in the sense that it's made me
want to push myself
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out of my comfort zone,
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make me cook things
that I wouldn't normally cook,
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because my husband, Dean,
loves classic old-style food.
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I like a lot of basic stuff,
like, yeah, rissoles and good
ol' mash.
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(LAUGHTER)
It's just mainly jaffles.
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Anyway, I bought a little bit
of Deano to the day.
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I just hope and pray that I
can incorporate that flavour
bomb in.
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I'm gonna just start
by making a pasta dough,
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so I think if I make a ravioli
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I could possibly make it sweet
or savoury,
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depending what's under that.
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My strategy for this cook is
let's start at doing something
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that I know really well,
which is pasta.
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I have no idea what could be
in that flavour bomb,
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but I am just gonna wait and
see and hope for the best.
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I'm really hoping for chilli
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because I know that it
will work well with a pasta,
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and it's quite Mediterranean,
which is the way I like to cook.
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So I'm hoping for that.
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(LAUGHS)
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THEO: Arggh!
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Get it open, Theo!
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Look at that.
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There we go.
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Today we're playing for a shot
at immunity.
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And this is when I think
I can really do something
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that will put me above everyone else.
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I think I can do it. It's just bread.
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My strategy is start two doughs.
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Start one savoury, one sweet,
and just, hopefully,
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it's got something that I
can work with under there.
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If my flavour bomb is savoury,
I can go down the bread path.
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And if it's sweet,
I can go down the tart path.
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Hopefully, it's not something
that's just completely obscure
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that I can't work with.
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00:11:16,576 --> 00:11:19,947
But I think... I think that's a
good plan to go on with.
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I'm clearly obsessed with bread.
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Every dish I've made has had
some sort of bread or flour
element in it.
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I fell in love with making bread
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because there's just a
constant, constant drive
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to just get that perfect crust,
that perfect crumb,
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that... the smell,
everything about it,
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it's just... it gives me energy.
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I love it.
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A few years ago,
I decided to just chase a dream
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of learning about it.
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I just packed up and left for
France to learn about bread.
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I'm an electrician by trade.
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But I'm so passionate about
food, whenever I step into the kitchen,
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I feel like
that's when I'm my best self.
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I think MasterChef will give me
the voice to share with everyone
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what my passion is
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and make me stand out to the judges.
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Thanks, boys.
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00:12:22,976 --> 00:12:26,213
So get your butter ready
because I'm gonna bread up.
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(LAUGHS)
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CATH: OK. A few things all together.
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In my mind, I'm really
confident flavour bomb's gonna
be lemon.
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So I'm starting to make
an anglaise for ice cream.
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I've made, you know, two
savoury dishes with my first
two cooks.
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So I just want to explore
something different.
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Cath.
Hi!
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00:12:53,406 --> 00:12:55,242
You went straight for
an ice-cream machine.
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You know what? My brain did
that, and that's what it's
doing.
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What's the strategy?
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00:12:59,012 --> 00:13:01,214
Well, an ice cream.
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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