1 00:00:01,040 --> 00:00:07,600 (CONTESTANTS EXCLAIM) Whoa-ho! Grazeland! 2 00:00:07,600 --> 00:00:10,320 ..an almighty Service Challenge... 3 00:00:10,320 --> 00:00:13,440 I knew it would be big, but I didn't think it would be that big. 4 00:00:13,440 --> 00:00:16,680 I can't believe it. It's epic. It's...it's crazy. 5 00:00:16,680 --> 00:00:22,000 ..needed a herculean team effort to feed the masses. 6 00:00:22,000 --> 00:00:24,600 I want you to go faster, 'cause there's a mountain of jobs. 7 00:00:24,600 --> 00:00:27,680 I've just gotta cook 400 pieces perfectly now. 8 00:00:27,680 --> 00:00:29,280 What could go wrong? 9 00:00:29,280 --> 00:00:32,360 It was a very close contest... 10 00:00:32,360 --> 00:00:34,520 ANDY: That is some serious skill. 11 00:00:34,520 --> 00:00:37,840 MELISSA: Beautiful, juicy, plump mussels and really great flavour. 12 00:00:37,840 --> 00:00:40,440 Perfectly cooked. Absolutely belting. 13 00:00:40,440 --> 00:00:43,400 ..with the turquoise team taking the title. 14 00:00:43,400 --> 00:00:46,160 Congratulations! You are headed into Immunity. 15 00:00:46,160 --> 00:00:49,080 (ALL CHEER) 16 00:00:50,120 --> 00:00:51,400 Tonight... 17 00:00:51,400 --> 00:00:55,040 CATH: This is the biggest Immunity Challenge yet. 18 00:00:55,040 --> 00:01:01,240 ..a plethora of surprises awaits the winners. 19 00:01:15,680 --> 00:01:18,800 PHIL: A beautiful day! Oh! ADI: It's a new day. Oh! 20 00:01:18,800 --> 00:01:20,320 The white apron is a nice feel. 21 00:01:20,320 --> 00:01:22,040 White apron is a great feel. Yeah. 22 00:01:35,440 --> 00:01:37,680 (CHEERING AND APPLAUSE) 23 00:01:37,680 --> 00:01:39,760 CATH: What's that? 24 00:01:39,760 --> 00:01:41,720 It's a present. 25 00:01:41,720 --> 00:01:43,680 Wow! 26 00:01:43,680 --> 00:01:47,320 On all of the benches, a huge gift box. 27 00:01:47,320 --> 00:01:48,800 What's that? 28 00:01:48,800 --> 00:01:51,440 My heart skips. Yoo! I'm going on this side. 29 00:01:54,840 --> 00:01:57,120 I can, like, hide behind it. (LAUGHS) 30 00:01:57,120 --> 00:01:58,920 Oh, Adi! 31 00:01:58,920 --> 00:02:00,200 I know. 32 00:02:00,200 --> 00:02:02,920 Would you like a stepladder? I would love a step stool, thanks. 33 00:02:02,920 --> 00:02:05,560 (LAUGHTER) I'm gone. I'm gone. 34 00:02:08,200 --> 00:02:09,840 Oh, you all look very chipper. 35 00:02:09,840 --> 00:02:13,760 And how could you not be? Because it is immunity day. 36 00:02:14,760 --> 00:02:16,640 And of course it wouldn't be immunity day 37 00:02:16,640 --> 00:02:18,640 without Shannon Bennett in the house. 38 00:02:18,640 --> 00:02:20,840 (CHEERING AND APPLAUSE) Thank you. 39 00:02:25,280 --> 00:02:29,120 So far, Big Week has been supersized and full of surprises 40 00:02:29,120 --> 00:02:31,880 and we are continuing the theme today 41 00:02:31,880 --> 00:02:35,840 by leaving some big gifts on your benches. 42 00:02:38,680 --> 00:02:41,120 You can open your gifts now. 43 00:02:43,200 --> 00:02:45,280 (CONTESTANTS EXCLAIM) 44 00:02:46,640 --> 00:02:48,360 Ohhh! 45 00:02:48,360 --> 00:02:50,720 (APPLAUSE) Ooh! 46 00:02:50,720 --> 00:02:52,000 What's this thing? 47 00:02:53,000 --> 00:02:55,760 Oh! They're all different! 48 00:02:55,760 --> 00:02:58,720 Everyone's got a different electrical appliance. 49 00:02:58,720 --> 00:03:00,640 Oh, my God! 50 00:03:02,080 --> 00:03:05,080 Declan has a pressure cooker. OK. 51 00:03:05,080 --> 00:03:07,400 Then Amy has a stand mixer. 52 00:03:07,400 --> 00:03:08,920 I've always wanted one of these. 53 00:03:08,920 --> 00:03:11,120 I'm a little unsure what's going on. 54 00:03:12,640 --> 00:03:15,440 Phil, what have you got there, mate? Looks like an ice-cream machine. 55 00:03:15,440 --> 00:03:17,800 Ice-cream machine. Your favourite appliance, mate. 56 00:03:17,800 --> 00:03:19,160 Yeah. Yeah. 57 00:03:19,160 --> 00:03:21,040 How about you, Robbie? What have you got there? 58 00:03:23,200 --> 00:03:24,320 I don't know. 59 00:03:24,320 --> 00:03:26,520 (ALL LAUGH) 60 00:03:26,520 --> 00:03:29,000 Mate, that, my friend, 61 00:03:29,000 --> 00:03:31,560 is a cold-press juicer. 62 00:03:31,560 --> 00:03:33,600 It's gonna be interesting how to use it. 63 00:03:34,800 --> 00:03:37,480 Cuddle up to it, mate. You gotta get to know that. 64 00:03:37,480 --> 00:03:39,920 Ah, Robbie! 65 00:03:39,920 --> 00:03:44,120 You must use your gifted appliance in your cook today. 66 00:03:44,120 --> 00:03:47,040 But, of course, there is a catch. 67 00:03:47,040 --> 00:03:49,240 Ah. Of course. 68 00:03:49,240 --> 00:03:53,120 That appliance will be the only plug-in appliance 69 00:03:53,120 --> 00:03:54,520 that you can use in your cook. 70 00:03:55,880 --> 00:03:59,360 So that means there's no extra stick blenders. 71 00:03:59,360 --> 00:04:01,240 There's no extra nothing. 72 00:04:02,760 --> 00:04:05,960 Surprise! (CONTESTANTS FAUX-CHEER) 73 00:04:07,480 --> 00:04:11,040 You'll have 75 minutes to cook us whatever you want. 74 00:04:11,040 --> 00:04:14,280 The pantry and garden, they're fully open. 75 00:04:14,280 --> 00:04:18,240 And of course, the best dish will win immunity from Sunday's elimination 76 00:04:18,240 --> 00:04:23,480 and will win its maker a shot at this pin in round 2. 77 00:04:24,880 --> 00:04:26,240 But that's not all. 78 00:04:28,160 --> 00:04:29,840 We got more gifts. (CONTESTANTS COO) 79 00:04:31,320 --> 00:04:35,240 Harvey Norman has been powering the MasterChef kitchen 80 00:04:35,240 --> 00:04:36,960 for the past 10 years. 81 00:04:36,960 --> 00:04:39,120 And today, thanks to them, 82 00:04:39,120 --> 00:04:42,800 the best dish in round 1... will win... 83 00:04:44,600 --> 00:04:46,640 ..a $10,000 gift card... 84 00:04:46,640 --> 00:04:47,960 (GASPS) 85 00:04:47,960 --> 00:04:50,960 ..to spend at Harvey Norman... Oh, my gosh! 86 00:04:50,960 --> 00:04:53,880 ..to fully stock your dream kitchen. 87 00:04:53,880 --> 00:04:56,240 (CHEERING AND APPLAUSE) 88 00:05:00,800 --> 00:05:04,240 I have just finished a new kitchen. 89 00:05:04,240 --> 00:05:08,040 Imagine what I could do with that. 90 00:05:08,040 --> 00:05:10,480 And guess what - 75 minutes starts now. 91 00:05:10,480 --> 00:05:11,680 ADI: Oh, my God. AMY: Argh! 92 00:05:11,680 --> 00:05:13,880 PHIL: Let's go, team! 93 00:05:18,560 --> 00:05:20,600 Oh, let's go! 94 00:05:20,600 --> 00:05:22,600 Okey-dokey-artichokey. 95 00:05:22,600 --> 00:05:25,240 Cream, butter. 96 00:05:25,240 --> 00:05:27,400 Oh, berry vanilla. 97 00:05:27,400 --> 00:05:29,680 Hmm. I might try that. 98 00:05:29,680 --> 00:05:32,520 This is a huge Immunity Challenge today. 99 00:05:32,520 --> 00:05:36,200 WOMAN: Go, Cath! Whoo! 100 00:05:36,200 --> 00:05:38,200 ANTONIO: Let's go, Cath! 101 00:05:38,200 --> 00:05:41,240 I am so lucky today. 102 00:05:41,240 --> 00:05:42,760 I've got the beaters. 103 00:05:42,760 --> 00:05:45,880 I think back to how many beaters that I've licked 104 00:05:45,880 --> 00:05:48,320 over the time making cakes with my mum. 105 00:05:48,320 --> 00:05:51,680 All of those birthdays that I've shared, it's just pure joy. 106 00:05:51,680 --> 00:05:53,680 I'm gonna make my mum's cake 107 00:05:53,680 --> 00:05:56,000 and I'm gonna lick the beaters afterwards. 108 00:05:56,000 --> 00:05:57,280 (LAUGHS) 109 00:05:57,280 --> 00:06:00,920 Mum's birthday cake was always a very simple butter cake. 110 00:06:02,120 --> 00:06:06,000 And I'm going to make a berry vanilla jam to go between my cake. 111 00:06:06,000 --> 00:06:08,800 My mum was the finance manager in our house, 112 00:06:08,800 --> 00:06:10,840 so...and it depended how we were going 113 00:06:10,840 --> 00:06:12,640 whether or not she'd use one or two eggs. 114 00:06:12,640 --> 00:06:15,440 So I'm going out there and using two eggs today. I'm gonna go crazy. 115 00:06:15,440 --> 00:06:17,440 (BEATER WHIRRS) 116 00:06:19,360 --> 00:06:22,760 ANTONIO: It looks really yum, Cath. Really. 117 00:06:22,760 --> 00:06:24,200 Yeah. 118 00:06:24,200 --> 00:06:25,840 Well, this is exciting, isn't it? 119 00:06:25,840 --> 00:06:27,920 There's a couple of curly ones out there, though, 120 00:06:27,920 --> 00:06:30,640 that automatically, I think, add pressure. 121 00:06:30,640 --> 00:06:32,640 MELISSA: Speaking of pressure, pressure cooker. 122 00:06:32,640 --> 00:06:34,320 Challenging. Yeah, pressure cooker. There's... 123 00:06:34,320 --> 00:06:35,760 Yeah, I mean, you can do, like, 124 00:06:35,760 --> 00:06:37,640 a 10-minute pressure cook on some lentils. 125 00:06:37,640 --> 00:06:40,280 You could get beef cheeks and cut them up if they're in there, 126 00:06:40,280 --> 00:06:42,560 or short ribs or anything like that, 127 00:06:42,560 --> 00:06:44,680 and short ribs will cook in 35, 40 minutes. 128 00:06:44,680 --> 00:06:47,640 And you've already made the instant gravy sauce with it as well. 129 00:06:47,640 --> 00:06:49,320 Just reduce that. Yeah, then reduce it down. 130 00:06:49,320 --> 00:06:50,440 Love an all-in-one. 131 00:06:51,440 --> 00:06:54,080 Poor Robbie. He's never seen a cold-press juicer. 132 00:06:54,080 --> 00:06:56,080 Didn't know what it was. Poor guy. 133 00:06:56,080 --> 00:06:57,360 Buy it for 10-grand one, 134 00:06:57,360 --> 00:06:59,880 and he's got no idea what this bloody utensil is. 135 00:06:59,880 --> 00:07:02,280 Not only do they get 10 grand but... 136 00:07:02,280 --> 00:07:04,960 Deh-deh-deh-deh! Deh-deh-deh-deh! 137 00:07:04,960 --> 00:07:07,560 A shot at an immunity pin in round 2. 138 00:07:07,560 --> 00:07:09,520 What's worth more - that or 10 grand? 139 00:07:09,520 --> 00:07:11,720 10 Gs! (ALL CACKLE) 140 00:07:12,920 --> 00:07:14,440 Declan, yes! Alright, Dec! 141 00:07:14,440 --> 00:07:16,280 Those knife skills. Wow. 142 00:07:16,280 --> 00:07:18,280 DECLAN: I want immunity more than anything. 143 00:07:18,280 --> 00:07:20,440 So I've got a pressure cooker today. 144 00:07:20,440 --> 00:07:24,120 Um, so I'm making Thai-inspired, Asian-style, 145 00:07:24,120 --> 00:07:28,160 sorta, um, steamed chicken with rice. 146 00:07:28,160 --> 00:07:29,760 It's gonna be beautiful. 147 00:07:29,760 --> 00:07:32,480 Look, I'm a bit green with a pressure cooker. 148 00:07:32,480 --> 00:07:36,960 Um, but it is, like, a big oven at the end of the day. 149 00:07:36,960 --> 00:07:41,840 And it's just gonna help cook my chicken nice and juicy and tender. 150 00:07:41,840 --> 00:07:44,680 It's also gonna enhance all these beautiful flavours together 151 00:07:44,680 --> 00:07:46,320 in the one pressure cooker. 152 00:07:46,320 --> 00:07:49,560 I'm really hoping, um, I can bring a beautiful dish. 153 00:07:50,960 --> 00:07:52,720 RALPH: Let's go, guys! 154 00:07:52,720 --> 00:07:54,640 ANTONIO: Let's go, Adi! Come on! 155 00:07:54,640 --> 00:07:56,320 ADI: I got the air fryer today. 156 00:07:56,320 --> 00:07:59,720 It's the only one out of all these appliances that I've never used. 157 00:07:59,720 --> 00:08:01,680 I'm gonna do kataifi prawns. 158 00:08:01,680 --> 00:08:05,120 Giving it a go. Nothing to lose today but a lot to win. 159 00:08:05,120 --> 00:08:07,960 AMY: I've only used a KitchenAid in the MasterChef kitchen, 160 00:08:07,960 --> 00:08:11,320 so, um, yeah, I'm pretty stoked with what I got today. 161 00:08:11,320 --> 00:08:14,720 So I'm going to make a loaded sardine flatbread. 162 00:08:14,720 --> 00:08:18,120 Real puffy bread, pan-fried sardines kind of vibe. 163 00:08:18,120 --> 00:08:19,600 It's just me. (LAUGHS) 164 00:08:21,280 --> 00:08:23,480 GRACE: Feel a little bit hard only having the deep-fryer. 165 00:08:23,480 --> 00:08:26,400 But, um, I'm gonna make a harissa-charred lettuce, 166 00:08:26,400 --> 00:08:28,200 anchovy and potato croquette, 167 00:08:28,200 --> 00:08:31,200 um...with some sort of sauce. 168 00:08:33,280 --> 00:08:36,320 So I got the, um... I got the, um, juicer. 169 00:08:36,320 --> 00:08:38,720 I've never used this before. I've never seen one of these before. 170 00:08:38,720 --> 00:08:40,880 so it's gonna be very interesting for today. 171 00:08:40,880 --> 00:08:45,400 And I'm just gonna do a duck with an orange jus and a bit of veggies. 172 00:08:45,400 --> 00:08:46,520 So... 173 00:08:46,520 --> 00:08:48,000 ANDY AND JOCK: Robbie! 174 00:08:48,000 --> 00:08:50,200 How you going, boys? Good, mate. You? 175 00:08:50,200 --> 00:08:52,040 All good. Excited. 176 00:08:52,040 --> 00:08:53,880 Have you worked out the little contraption over here? 177 00:08:53,880 --> 00:08:54,880 Um... (LAUGHS) 178 00:08:54,880 --> 00:08:57,000 What are you gonna do with it? You've got oranges. 179 00:08:57,000 --> 00:08:58,480 I assume they'll be going through it. 180 00:08:58,480 --> 00:08:59,960 Yeah, I'm gonna put the orange through 181 00:08:59,960 --> 00:09:02,000 to make my juice for... jus for the...my duck. 182 00:09:02,000 --> 00:09:06,040 Cook it in here for six minutes. Medium-rare duck with a sauce. 183 00:09:06,040 --> 00:09:07,840 You're going a little bit French with the oranges. 184 00:09:07,840 --> 00:09:10,920 Is it kind of like a bit of a take on duck a l'orange? 185 00:09:10,920 --> 00:09:13,360 I just saw the other guys do it, so I'm gonna try. 186 00:09:13,360 --> 00:09:14,360 (LAUGHS) Perfect. 187 00:09:14,360 --> 00:09:15,920 That's what this place is all about. 188 00:09:15,920 --> 00:09:17,920 If I don't try, I'm not gonna learn anything, brother. 189 00:09:17,920 --> 00:09:19,720 I need to practise as much as I can 190 00:09:19,720 --> 00:09:21,640 and, you know, I wanna step up my level. 191 00:09:21,640 --> 00:09:24,440 I've gotta start pulling something out different, bro. 192 00:09:24,440 --> 00:09:26,800 'Cause... I love it. 193 00:09:26,800 --> 00:09:29,160 What would 10K do for your kitchen, mate? 194 00:09:29,160 --> 00:09:30,920 Like, 10K of equipment. 195 00:09:30,920 --> 00:09:33,560 That would be fantastic. I think, you know, for my wife and kids. 196 00:09:33,560 --> 00:09:36,800 I think that'd be good assets for me for producing stuff. 197 00:09:36,800 --> 00:09:39,080 So I've got my eye on it, so... 198 00:09:39,080 --> 00:09:40,520 You'd be even fancier. 199 00:09:40,520 --> 00:09:43,800 Like, you're starting to cook some fancy...fancy stuff, mate. 200 00:09:43,800 --> 00:09:45,840 So I'm hoping I'll pull this off, brother. 201 00:09:45,840 --> 00:09:47,280 Brother. Good luck. Thanks, mate. 202 00:09:49,240 --> 00:09:52,400 I think my wife would be very happy if I got this today for her. 203 00:09:52,400 --> 00:09:55,400 When I cook, I think about my family and my wife and everyone at home. 204 00:09:55,400 --> 00:09:59,360 My wife is very encouraging and I wanna be...get this one today, bad. 205 00:10:04,040 --> 00:10:05,800 PHIL: I've got the ice-cream machine today 206 00:10:05,800 --> 00:10:07,320 which I'm absolutely rapt about. 207 00:10:07,320 --> 00:10:09,320 I'm gonna use it to make mashed potatoes in today. 208 00:10:09,320 --> 00:10:10,840 No, no, no. Definitely not. 209 00:10:10,840 --> 00:10:12,480 I'm making a nice tea ice cream today 210 00:10:12,480 --> 00:10:14,360 with chocolate mousse and a hazelnut crumb. 211 00:10:14,360 --> 00:10:16,960 It is a bit of a redemption cook for me today. 212 00:10:16,960 --> 00:10:19,480 My first attempt didn't go down so well. 213 00:10:19,480 --> 00:10:21,480 I've made you chocolate brownie and ice cream. 214 00:10:21,480 --> 00:10:23,960 I tried to impart some smoke flavour, 215 00:10:23,960 --> 00:10:26,680 but it really just marred the whole dish just off. 216 00:10:26,680 --> 00:10:28,480 There's problems in flavour. 217 00:10:28,480 --> 00:10:31,600 Pull back with ingredients and... Yeah. 218 00:10:31,600 --> 00:10:34,200 ..techniques and doing things to those ingredients 219 00:10:34,200 --> 00:10:36,920 to try and make them something that they may never be. 220 00:10:36,920 --> 00:10:39,800 And I think that's what happened with the flavour of the ice cream 221 00:10:39,800 --> 00:10:41,920 and the smoking as well. 222 00:10:41,920 --> 00:10:42,920 OK. 223 00:10:42,920 --> 00:10:44,680 Phil. Hey, Phil. 224 00:10:44,680 --> 00:10:46,160 Jock. Andy. Ice-cream redemption. 225 00:10:46,160 --> 00:10:47,880 It is. How's that looking for you? 226 00:10:47,880 --> 00:10:50,160 I knew it was gonna come sooner rather than later but... 227 00:10:50,160 --> 00:10:51,760 You didn't know it was gonna be forced. 228 00:10:51,760 --> 00:10:53,600 Didn't know it was gonna be a forced decision. 229 00:10:53,600 --> 00:10:55,960 What have you got? Making a tea ice cream. 230 00:10:55,960 --> 00:10:59,040 With a chocolate hazelnut biscuit and a chocolate mousse. 231 00:10:59,040 --> 00:11:01,480 What kind of tea is it? Uh, English breakfast. 232 00:11:01,480 --> 00:11:03,640 Andy hates English breakfast. Does he? 233 00:11:03,640 --> 00:11:05,120 I'm not a mad tea fan but... 234 00:11:05,120 --> 00:11:07,160 Why do I keep picking stuff that you guys hate? 235 00:11:07,160 --> 00:11:08,960 I'm ready to be surprised. Yeah. 236 00:11:08,960 --> 00:11:11,760 So English tea ice cream. Yeah. 237 00:11:11,760 --> 00:11:14,520 Chocolate biscuit, did you say? Chocolate hazelnut biscuit. 238 00:11:14,520 --> 00:11:16,000 Yeah. With a chocolate mousse on top. 239 00:11:16,000 --> 00:11:18,000 Right. You got a bit to do. Yep. I do. 240 00:11:18,000 --> 00:11:20,440 Mate, he's got a pin in his pocket. Yeah. 241 00:11:20,440 --> 00:11:22,560 There's 10 grand up for grabs. Yeah. 242 00:11:22,560 --> 00:11:24,600 It's, like, you wanna be... All out. 243 00:11:24,600 --> 00:11:25,640 ..putting your best foot forward. 244 00:11:25,640 --> 00:11:27,040 Like, you've got three elements. 245 00:11:27,040 --> 00:11:29,360 They just have to be literally faultless. 246 00:11:29,360 --> 00:11:31,960 Yeah. Good luck. Thanks, guys. 247 00:11:31,960 --> 00:11:33,880 Yeah, pressure's definitely on for this 248 00:11:33,880 --> 00:11:36,520 'cause there is that little doubt trickling through the mind 249 00:11:36,520 --> 00:11:38,520 that maybe, you know, this could go wrong again. 250 00:11:38,520 --> 00:11:40,720 But I have to focus and make sure I nail it. 251 00:11:40,720 --> 00:11:43,000 It's all about the flavour today, boys. 252 00:11:45,120 --> 00:11:49,640 Make sure you concentrate on the present. 45 minutes to go. 253 00:11:49,640 --> 00:11:52,320 (CHEERING AND APPLAUSE) Yeah, guys! 254 00:11:52,320 --> 00:11:53,800 CATH: Yes. 45 minutes! 255 00:11:53,800 --> 00:11:55,080 OK. 256 00:11:57,840 --> 00:12:01,200 Although, good old-fashioned beaters. I grew up with them. 257 00:12:01,200 --> 00:12:03,040 Hey, guys. Anyone wanna lick the beater? 258 00:12:03,040 --> 00:12:05,680 RUE: Yes, yes. Throw it to me! That's the best part. 259 00:12:05,680 --> 00:12:06,680 Mm. 260 00:12:06,680 --> 00:12:09,840 Making that batter just brings me back home. 261 00:12:09,840 --> 00:12:12,440 Oh, good. Awesome. Ooh. 262 00:12:12,440 --> 00:12:14,040 Best bit of making the cake. 263 00:12:14,040 --> 00:12:19,480 I've finished making the batter and I've put them into the oven. Done. 264 00:12:19,480 --> 00:12:22,960 This is my mum's cake, so I make it off by heart. 265 00:12:24,720 --> 00:12:26,440 Hi, Cath. Hey, guys. 266 00:12:26,440 --> 00:12:27,640 Hey. 267 00:12:27,640 --> 00:12:29,080 You made some baby cakes. 268 00:12:29,080 --> 00:12:31,960 I made some little cakes. What sort of cake did you make? 269 00:12:31,960 --> 00:12:35,200 So, do you know what, I'm making my mum's cake that she makes for our... 270 00:12:35,200 --> 00:12:36,200 ..every birthday. 271 00:12:36,200 --> 00:12:37,960 OK, we love a birthday cake. So... 272 00:12:37,960 --> 00:12:39,560 Very simple cake. Is it a sponge or... 273 00:12:39,560 --> 00:12:41,320 You know what, it's a butter cake mix. 274 00:12:41,320 --> 00:12:43,480 OK. So just a butter cake. 275 00:12:43,480 --> 00:12:47,120 Very simple. I've actually, um, used... 276 00:12:47,120 --> 00:12:48,920 So, uh, a berry vanilla. 277 00:12:51,320 --> 00:12:55,880 I'm actually, um, doing a berry jam to go in between. 278 00:12:55,880 --> 00:12:58,200 Did you taste it? I did. 279 00:13:06,200 --> 00:13:07,440 It's very sweet. 280 00:13:09,120 --> 00:13:10,840 Oh, Mel, you're looking like... 281 00:13:10,840 --> 00:13:12,480 You've just said, "That's very sweet," 282 00:13:12,480 --> 00:13:14,840 and then you're putting a jam with it. 283 00:13:16,000 --> 00:13:19,840 I'd be working on balancing that. Yeah, yeah, OK. Yeah. 284 00:13:19,840 --> 00:13:21,280 OK, Cath, good luck. 285 00:13:22,280 --> 00:13:24,160 I tasted the batter. 286 00:13:24,160 --> 00:13:28,400 It's sweet, but I didn't think it was overpowering. 287 00:13:28,400 --> 00:13:33,280 I'm now second-guessing whether or not I've done the right thing. 288 00:13:33,280 --> 00:13:35,320 I've already got my cakes in the oven. 289 00:13:35,320 --> 00:13:39,040 So I don't know what to do with it. 290 00:13:40,040 --> 00:13:41,760 WOMAN: Go, Cath! 291 00:13:41,760 --> 00:13:43,080 Um... Oh. 292 00:13:56,040 --> 00:13:58,120 I've already got my cakes in the oven. 293 00:13:58,120 --> 00:14:00,640 Mel is concerned about the batter. 294 00:14:00,640 --> 00:14:02,880 Don't want you being too sweet. 295 00:14:02,880 --> 00:14:04,600 What do I do? 296 00:14:07,880 --> 00:14:09,360 Um... Oh. 297 00:14:11,840 --> 00:14:13,600 OK. Lemon, salt. 298 00:14:14,680 --> 00:14:15,960 I've got basil. 299 00:14:15,960 --> 00:14:18,320 So I have an idea. 300 00:14:18,320 --> 00:14:20,640 I'm gonna do basil jam. RHIANNON: Noice, Cath! 301 00:14:20,640 --> 00:14:24,400 Mum would be wondering why I'm doing a basil and berry jam. 302 00:14:24,400 --> 00:14:27,240 She'd be saying, "Oh, Catherine, what are you doing?" 303 00:14:27,240 --> 00:14:29,640 I'm always called Catherine when Mum's cross. 304 00:14:29,640 --> 00:14:31,560 RHIANNON: It's different. It's unusual. 305 00:14:31,560 --> 00:14:32,840 ANTONIO: Beautiful, Cath. 306 00:14:34,080 --> 00:14:36,360 ANDY: The time has come to kick it up a gear 307 00:14:36,360 --> 00:14:38,320 'cause you've only got 30 minutes to go. 308 00:14:38,320 --> 00:14:40,120 (CHEERING AND APPLAUSE) JOCK: Let's go! 309 00:14:42,960 --> 00:14:45,040 Whoo! That's the way. 310 00:14:47,120 --> 00:14:48,760 I love a deep-fryer. GRACE: Yeah. 311 00:14:48,760 --> 00:14:50,760 Do you love a deep-fryer? I do love a deep-fryer. 312 00:14:50,760 --> 00:14:54,680 I'm gonna do potato, anchovy, garlic, shallot croquettes. 313 00:14:54,680 --> 00:14:56,400 Have you made croquettes before? 314 00:14:56,400 --> 00:14:58,000 No. (LAUGHS) 315 00:14:58,000 --> 00:15:00,040 JOCK: Adi. ANDY: Hey, Adi. 316 00:15:00,040 --> 00:15:01,560 Hi, guys. 317 00:15:01,560 --> 00:15:02,560 What's that? 318 00:15:02,560 --> 00:15:05,120 I've done a, um, mayonnaise with the prawn heads 319 00:15:05,120 --> 00:15:06,640 for my kataifi prawns. 320 00:15:06,640 --> 00:15:08,800 They have crisped up, 321 00:15:08,800 --> 00:15:11,200 so the air fryer has cooked 'em, that's for sure. 322 00:15:11,200 --> 00:15:13,160 Do you want a pin? Yeah, I really do. 323 00:15:13,160 --> 00:15:15,360 Do want the 10 grand? I really, really, really, really do. 324 00:15:15,360 --> 00:15:17,800 Which do you want more - the 10 grand or the pin? 325 00:15:17,800 --> 00:15:20,840 Honestly, the 10 grand is, like, it's in hand, it's done. 326 00:15:20,840 --> 00:15:23,560 The pin is hard to get, so that's what I want. 327 00:15:23,560 --> 00:15:25,440 Ohh! She's got a point. 328 00:15:25,440 --> 00:15:27,680 MELISSA: Hello, Amy. AMY: Hello. 329 00:15:27,680 --> 00:15:30,920 We are curious to know what you're going to make with your stand mixer. 330 00:15:30,920 --> 00:15:33,600 So today I'm making a loaded sardine flatbread. 331 00:15:33,600 --> 00:15:35,680 Gonna do, like, a fresh verde on the bottom 332 00:15:35,680 --> 00:15:37,840 and then grilled sardines. 333 00:15:37,840 --> 00:15:38,840 That's... 334 00:15:38,840 --> 00:15:41,760 That is a quiet nod of approval from Shannon Bennett. 335 00:15:41,760 --> 00:15:42,760 (LAUGHS) Yay. 336 00:15:44,120 --> 00:15:45,440 (MUTTERS) 337 00:15:46,520 --> 00:15:49,440 I have the ice cream, so I'm making ice cream. 338 00:15:49,440 --> 00:15:51,960 I've got the anglaise in the churner. 339 00:15:51,960 --> 00:15:54,200 My chocolate mousse is done. 340 00:15:54,200 --> 00:15:56,560 So just working on my hazelnut biscuit. 341 00:15:56,560 --> 00:15:59,160 THEO: Go, Phil. Come on, mate. 342 00:15:59,160 --> 00:16:01,800 It is a bit of a redemption cook for me today. 343 00:16:01,800 --> 00:16:04,000 If I put up two bad ice creams in a row, 344 00:16:04,000 --> 00:16:06,080 it's, uh, yeah, not gonna be good for the reputation. 345 00:16:07,680 --> 00:16:11,600 For one of you, the shopping starts in 15 minutes. 346 00:16:11,600 --> 00:16:13,840 (CHEERING AND APPLAUSE) Come on! 347 00:16:21,360 --> 00:16:22,440 WOMAN: What is that? 348 00:16:22,440 --> 00:16:24,640 Peanut chilli sambal. Oh! 349 00:16:24,640 --> 00:16:26,440 It's bloody yummy. 350 00:16:26,440 --> 00:16:28,240 (AIR HISSES LOUDLY) 351 00:16:28,240 --> 00:16:30,040 Yeah, Dec! Yay! 352 00:16:30,040 --> 00:16:32,080 Whoo! Oh, Declan. Yes. 353 00:16:32,080 --> 00:16:33,280 Alright, Dec! 354 00:16:33,280 --> 00:16:34,680 Oh, that's juicy. 355 00:16:34,680 --> 00:16:38,440 I'm making a Thai-inspired chicken and a peanut sambal. 356 00:16:38,440 --> 00:16:40,080 MALISSA: Smells good, Declan. 357 00:16:40,080 --> 00:16:44,120 I'm using the pressure cooker today, not only to cook my whole chook 358 00:16:44,120 --> 00:16:47,640 but also to produce this beautiful, tasty broth. 359 00:16:47,640 --> 00:16:48,800 Oh, that's good. 360 00:16:48,800 --> 00:16:51,760 I'm just gonna use that stock from the pressure cooker 361 00:16:51,760 --> 00:16:55,680 and reduce it down to really enhance those flavours of the broth. 362 00:16:55,680 --> 00:16:58,280 I'm hoping it's gonna pack a lot of punch 363 00:16:58,280 --> 00:17:01,760 because I really wanna win immunity from this week's elimination 364 00:17:01,760 --> 00:17:03,760 and go through to the round 2 cook. 365 00:17:03,760 --> 00:17:05,520 I just want it to balance perfect 366 00:17:05,520 --> 00:17:07,600 when I put all these fresh herbs on top. 367 00:17:08,600 --> 00:17:11,400 Cakes out. Looking good. Uh, they're looking good. 368 00:17:11,400 --> 00:17:13,160 I'm working on the cream in the middle. 369 00:17:13,160 --> 00:17:16,360 The jam's up. Hopefully I've balanced that OK, so... 370 00:17:16,360 --> 00:17:19,280 I'm just trying to balance that sweetness, you know? 371 00:17:19,280 --> 00:17:20,960 (APPLAUSE) Man! 372 00:17:20,960 --> 00:17:24,320 How awesome is this! How awesome is this! 373 00:17:24,320 --> 00:17:29,600 Just thinking about my family and bringing that in the kitchen 374 00:17:29,600 --> 00:17:31,160 is, um... 375 00:17:31,160 --> 00:17:32,560 ..just really... 376 00:17:32,560 --> 00:17:34,160 I'm representing my family. 377 00:17:34,160 --> 00:17:37,040 Oh, so much fun. 378 00:17:37,040 --> 00:17:38,800 ROBBIE: Very nice. 379 00:17:38,800 --> 00:17:41,480 The orange sauce has got a nice taste to it. 380 00:17:41,480 --> 00:17:44,200 Just gotta get me mushrooms done on the side. 381 00:17:44,200 --> 00:17:46,560 Ready to go. Feeling good. 382 00:17:46,560 --> 00:17:49,280 Who wants it? Three minutes to go! 383 00:17:49,280 --> 00:17:51,080 (APPLAUSE) MELISSA: I want it. 384 00:17:51,080 --> 00:17:52,800 Yeah, so do I, actually. 385 00:17:57,160 --> 00:18:00,240 PHIL: My biscuit has cooled and I've cut that, ready for plating. 386 00:18:00,240 --> 00:18:01,600 Mousse is ready. 387 00:18:01,600 --> 00:18:03,160 My ice cream is done 388 00:18:03,160 --> 00:18:05,960 and I'm really happy with the infusion of the tea flavours. 389 00:18:05,960 --> 00:18:08,000 But I'm just hoping it's enough 390 00:18:08,000 --> 00:18:10,200 to have a bit of redemption in the ice-cream cook. 391 00:18:10,200 --> 00:18:11,520 One minute to go! 392 00:18:11,520 --> 00:18:13,960 ANDY: Come on, guys, let's go! MAN: Go, come on! 393 00:18:13,960 --> 00:18:15,720 JOCK: Come on, guys! MELISSA: Yes! 394 00:18:15,720 --> 00:18:17,640 (APPLAUSE) 395 00:18:22,800 --> 00:18:25,320 DECLAN: I'm happy with the taste. It's flavoursome. 396 00:18:25,320 --> 00:18:27,880 Jam-packed full of spices and herbs 397 00:18:27,880 --> 00:18:30,280 and beautiful, succulent, juicy chicken. 398 00:18:31,720 --> 00:18:34,400 JUDGES AND CONTESTANTS: 10, 9, 8, 399 00:18:34,400 --> 00:18:37,760 7, 6, 5, 4, 400 00:18:37,760 --> 00:18:40,920 3, 2, 1. 401 00:18:40,920 --> 00:18:42,960 That's it! WOMAN: Ohh! 402 00:18:42,960 --> 00:18:45,040 Good job, brother! Good job. 403 00:18:45,040 --> 00:18:47,360 Bloody hell. Well done. 404 00:18:47,360 --> 00:18:48,760 Ohh! 405 00:18:48,760 --> 00:18:50,280 Ohhhhh! 406 00:18:50,280 --> 00:18:52,960 How good's that! Oh, that was awesome. 407 00:18:56,320 --> 00:18:59,040 The first dish we'd like to taste belongs to... 408 00:19:02,280 --> 00:19:03,400 ..Cath. 409 00:19:03,400 --> 00:19:05,400 (CHEERING AND APPLAUSE) 410 00:19:05,400 --> 00:19:06,600 JOCK: Oh, wow. 411 00:19:06,600 --> 00:19:09,040 Oh, wow! Wow! 412 00:19:09,040 --> 00:19:10,760 Here we go. 413 00:19:10,760 --> 00:19:11,960 Look at this! 414 00:19:11,960 --> 00:19:13,240 Here we go! 415 00:19:13,240 --> 00:19:15,440 Cath, what's the dish? 416 00:19:15,440 --> 00:19:19,400 So this is our family birthday cake. 417 00:19:19,400 --> 00:19:21,400 So I'm one of 10 children, 418 00:19:21,400 --> 00:19:23,880 and, uh, so every... 419 00:19:23,880 --> 00:19:26,600 ..every birthday, my mum would make this cake. 420 00:19:26,600 --> 00:19:30,720 Um, so I had a beautiful, nostalgic, joyful cook today. 421 00:19:30,720 --> 00:19:31,880 May I? 422 00:19:33,120 --> 00:19:34,400 Ooh! 423 00:19:34,400 --> 00:19:36,520 Let's get stuck in. 424 00:19:50,640 --> 00:19:52,920 Cath, it's a bloody good birthday cake, gotta admit. 425 00:19:52,920 --> 00:19:54,640 I like that you're trying to think, 426 00:19:54,640 --> 00:19:56,480 "How can I take it to the next level? 427 00:19:56,480 --> 00:19:58,720 "Mum did this, but I'm gonna put the basil in there 428 00:19:58,720 --> 00:20:00,200 "to try and make it next level." 429 00:20:00,200 --> 00:20:02,120 So, really good effort. Well done. 430 00:20:02,120 --> 00:20:03,320 Cheers. 431 00:20:03,320 --> 00:20:05,560 Thank you for inviting us into your family. 432 00:20:05,560 --> 00:20:06,920 I loved the cake. 433 00:20:06,920 --> 00:20:08,880 I thought that the... the jam and the cream 434 00:20:08,880 --> 00:20:11,000 are both really fresh and a little bit sour, 435 00:20:11,000 --> 00:20:12,800 which really lifts everything up. 436 00:20:12,800 --> 00:20:14,680 Absolutely delicious. 437 00:20:14,680 --> 00:20:16,480 Thanks. 438 00:20:16,480 --> 00:20:19,240 Cath, it was great. I can't fault the texture. 439 00:20:19,240 --> 00:20:21,920 Really lovely. Yeah. Great taste. 440 00:20:21,920 --> 00:20:24,320 Really delicious. So, well done. 441 00:20:24,320 --> 00:20:25,840 Nice work, Cath. Oh, thank you. 442 00:20:25,840 --> 00:20:28,960 (CHEERING AND APPLAUSE) 443 00:20:29,960 --> 00:20:31,560 Mum's gonna be very proud. 444 00:20:32,960 --> 00:20:35,080 I think she's gonna take the accolades for this. 445 00:20:35,080 --> 00:20:37,280 Next up, Phil. 446 00:20:41,280 --> 00:20:43,400 PHIL: I feel like in the MasterChef kitchen, 447 00:20:43,400 --> 00:20:45,160 making ice cream is a rite of passage 448 00:20:45,160 --> 00:20:47,560 and my first attempt didn't go down so well. 449 00:20:47,560 --> 00:20:50,120 So I'm really hoping that today I can redeem that. 450 00:20:53,720 --> 00:20:56,520 Phil, what was your appliance again? The ice-cream machine. 451 00:20:56,520 --> 00:20:57,760 Ice-cream machine. What's your dish? 452 00:20:57,760 --> 00:21:00,280 I made a tea ice cream with a hazelnut biscuit. 453 00:21:01,360 --> 00:21:02,840 It's quite an unusual dessert. 454 00:21:04,720 --> 00:21:07,400 Tea ice cream, plus this sort of chocolate mousse. 455 00:21:08,640 --> 00:21:10,840 Like, what... How did you get there? 456 00:21:19,720 --> 00:21:23,280 Phil, quite an unusual dessert. 457 00:21:23,280 --> 00:21:26,080 Like, tea ice cream 458 00:21:26,080 --> 00:21:28,560 plus this sort of chocolate mousse. 459 00:21:28,560 --> 00:21:30,880 How did you get there? 460 00:21:30,880 --> 00:21:33,600 Well, I kinda went down the route of tea and biscuits, 461 00:21:33,600 --> 00:21:35,800 so that's where the inspo came for today's dish. 462 00:21:37,240 --> 00:21:39,760 Alright, let's try it, shall we? 463 00:21:48,200 --> 00:21:51,880 (SUSPENSEFUL MUSIC) 464 00:21:56,760 --> 00:21:59,280 Phil, there's some really good work going on here. 465 00:21:59,280 --> 00:22:03,560 Flavours are really lovely, from the tea-infused ice cream 466 00:22:03,560 --> 00:22:06,720 really showing the qualities of the tea. 467 00:22:06,720 --> 00:22:08,960 It has a beautiful aroma about it 468 00:22:08,960 --> 00:22:11,320 and you've just done everything so beautifully. 469 00:22:11,320 --> 00:22:14,760 And I like how deep and chocolatey the mousse is. 470 00:22:14,760 --> 00:22:17,600 You've executed every element really nicely. 471 00:22:17,600 --> 00:22:19,440 ANDY: I think you did a really good job 472 00:22:19,440 --> 00:22:21,640 and you've got a lot of great technique. 473 00:22:21,640 --> 00:22:24,200 You can taste the tea in the ice cream 474 00:22:24,200 --> 00:22:26,680 and the tea does get a chance to really shine. 475 00:22:26,680 --> 00:22:29,720 Really rich, solid mousse. 476 00:22:29,720 --> 00:22:32,360 It's mental, the progression that we've seen. 477 00:22:32,360 --> 00:22:36,240 You're starting to really, really get to a place where you wanna be. 478 00:22:37,880 --> 00:22:40,120 The ice cream - guess what. 479 00:22:43,040 --> 00:22:44,600 The texture's great. 480 00:22:44,600 --> 00:22:46,080 (UPLIFTING MUSIC) 481 00:22:46,080 --> 00:22:50,520 Really nice biscuit. This is a redemption dish for you. 482 00:22:50,520 --> 00:22:53,440 Well done, mate. Thank you, guys. Appreciate it. 483 00:22:53,440 --> 00:22:56,080 (CONTESTANTS CHEER) Whoo! 484 00:22:56,080 --> 00:22:58,040 Give us a cuddle, Deccy. Give us a cuddle. 485 00:22:58,040 --> 00:23:00,680 It's nice to have a bit of redemption in the ice-cream cook, 486 00:23:00,680 --> 00:23:03,160 so, excited to see if I can get myself free 487 00:23:03,160 --> 00:23:06,160 from Sunday's elimination and to have a shot at that immunity pin. 488 00:23:08,080 --> 00:23:10,480 Next up, Robbie. 489 00:23:10,480 --> 00:23:12,600 (CONTESTANTS CHEER) 490 00:23:22,280 --> 00:23:24,440 Robbie, what appliance did you have? 491 00:23:24,440 --> 00:23:26,920 I had the juicer. (LAUGHS) (LAUGHS) You had the juicer. 492 00:23:26,920 --> 00:23:31,160 If this dish was on a restaurant menu, what would it be called? 493 00:23:32,320 --> 00:23:33,520 Robbie's duck. 494 00:23:33,520 --> 00:23:35,960 Yeah, there it is! (CONTESTANTS LAUGH) 495 00:23:37,920 --> 00:23:39,480 Let's get stuck in. 496 00:23:54,000 --> 00:23:57,160 Some pretty good flavours going on here, Robbie. 497 00:23:57,160 --> 00:23:58,440 When I taste the sauce, 498 00:23:58,440 --> 00:24:03,200 I do get the flavours of the orange-carrot kind of juice 499 00:24:03,200 --> 00:24:05,720 and it gives it a really nice earthiness and some detail. 500 00:24:05,720 --> 00:24:10,200 That in combination with the duck, very, very good work. 501 00:24:10,200 --> 00:24:12,000 The flavour on the duck was brilliant, 502 00:24:12,000 --> 00:24:13,640 the cook on the duck was brilliant. 503 00:24:13,640 --> 00:24:17,360 I think you're a flavour-smith, right? 504 00:24:17,360 --> 00:24:20,800 You understand flavour, you create good flavour. 505 00:24:20,800 --> 00:24:23,120 You cook great-tasting food. 506 00:24:23,120 --> 00:24:24,520 Well done, mate. Thanks, Robbie. 507 00:24:24,520 --> 00:24:26,240 Thank you, mate. WOMAN: Good job, Robbie! 508 00:24:26,240 --> 00:24:27,440 Well done! 509 00:24:27,440 --> 00:24:30,560 The next dish we'd like to taste belongs to Amy. 510 00:24:32,400 --> 00:24:34,040 AMY: Today, I've made a sardine flatbread. 511 00:24:34,040 --> 00:24:35,760 I used a KitchenAid. 512 00:24:37,280 --> 00:24:39,000 SHANNON: You've got a really successful dish. 513 00:24:39,000 --> 00:24:41,080 The flatbread is really tasty. 514 00:24:41,080 --> 00:24:44,440 But the big question is, is this worth 10K? 515 00:24:44,440 --> 00:24:46,240 MELISSA: Next up, it's Grace. 516 00:24:46,240 --> 00:24:48,280 GRACE: I've made anchovy and cheese croquettes 517 00:24:48,280 --> 00:24:50,240 with a chilli and yoghurt sauce. 518 00:24:50,240 --> 00:24:52,960 And you used the...? Deep-fryer. 519 00:24:52,960 --> 00:24:55,120 For someone who's never made a croquette before, 520 00:24:55,120 --> 00:24:56,560 I think you did a good job. 521 00:24:56,560 --> 00:24:58,640 The flavours inside are really nice 522 00:24:58,640 --> 00:25:00,240 and the fry on the outside's really great. 523 00:25:00,240 --> 00:25:01,240 Thanks, Mel. 524 00:25:01,240 --> 00:25:03,840 Adi, what did you cook? 525 00:25:03,840 --> 00:25:06,640 ADI: I've done kataifi prawns with a mayonnaise. 526 00:25:07,840 --> 00:25:10,120 SHANNON: I've never used an air fryer before, 527 00:25:10,120 --> 00:25:12,160 so I was, with keen interest, looking at you. 528 00:25:12,160 --> 00:25:15,480 With that beautiful mayonnaise, you're looking at a great dish. 529 00:25:15,480 --> 00:25:17,920 Thank you, guys. WOMAN: Well done, Adi! 530 00:25:17,920 --> 00:25:20,040 Next up, Declan. 531 00:25:20,040 --> 00:25:21,480 (CONTESTANTS CHEER) 532 00:25:21,480 --> 00:25:25,360 DECLAN: All I want today is to win this round 533 00:25:25,360 --> 00:25:27,120 and have the opportunity in round 2. 534 00:25:27,120 --> 00:25:29,480 Oh, it smells so good. 535 00:25:29,480 --> 00:25:31,080 JOCK: You had the pressure cooker, right? 536 00:25:31,080 --> 00:25:32,120 Yeah, pressure cooker. 537 00:25:32,120 --> 00:25:35,400 So, this is a Thai-inspired chicken broth 538 00:25:35,400 --> 00:25:38,320 with a peanut-lime sambal. 539 00:25:38,320 --> 00:25:42,440 Cucumber to break away from that chilli spice. 540 00:25:57,200 --> 00:25:59,160 Declan... 541 00:25:59,160 --> 00:26:00,280 ..I loved it. 542 00:26:00,280 --> 00:26:04,080 This is the exceptional food that we're looking for. 543 00:26:04,080 --> 00:26:05,800 Thank you. Thank you so much. 544 00:26:05,800 --> 00:26:08,360 It's delicious. Thank you, Shannon. 545 00:26:08,360 --> 00:26:10,320 You've got the passion. It was really tasty. 546 00:26:10,320 --> 00:26:14,680 Really enjoyed it. Like, actually really good restaurant food. 547 00:26:14,680 --> 00:26:16,360 It's perfect, mate, so well done. 548 00:26:16,360 --> 00:26:17,520 Thank you. 549 00:26:17,520 --> 00:26:20,240 You've brought us some really interesting dishes along the way 550 00:26:20,240 --> 00:26:21,240 in your curries 551 00:26:21,240 --> 00:26:23,360 and we're starting to see some refinement 552 00:26:23,360 --> 00:26:24,600 in the way you're cooking 553 00:26:24,600 --> 00:26:25,920 and the flavours and the balance. 554 00:26:25,920 --> 00:26:29,840 This is another level again. It is so well done. 555 00:26:29,840 --> 00:26:30,960 Wow. 556 00:26:30,960 --> 00:26:32,960 For me, it's the best dish that you've cooked. 557 00:26:32,960 --> 00:26:34,680 (CONTESTANTS CHEER) Deccy! 558 00:26:34,680 --> 00:26:36,520 Yeah, mate! 559 00:26:36,520 --> 00:26:38,320 Oh, I've got goosebumps. 560 00:26:41,480 --> 00:26:44,040 You should be very, very happy with yourself. 561 00:26:44,040 --> 00:26:46,880 You've cooked the best dish that you've ever cooked today 562 00:26:46,880 --> 00:26:49,960 and I think we all agree 563 00:26:49,960 --> 00:26:55,120 you've also cooked the best dish in round 1, 564 00:26:55,120 --> 00:26:56,120 which means, mate... 565 00:26:58,360 --> 00:26:59,600 ..you've won this. 566 00:26:59,600 --> 00:27:02,200 (CONTESTANTS CHEER AND APPLAUD) 567 00:27:02,200 --> 00:27:06,040 10,000 bucks from Harvey Norman, mate. 568 00:27:08,320 --> 00:27:09,720 Here it is! 569 00:27:09,720 --> 00:27:11,360 She's all yours. 570 00:27:11,360 --> 00:27:14,440 What the hell? That's great! There you go, big guy. 571 00:27:14,440 --> 00:27:18,280 That's wild. That's crazy. 572 00:27:18,280 --> 00:27:20,320 Wow. 573 00:27:20,320 --> 00:27:21,800 How does that feel, mate? 574 00:27:21,800 --> 00:27:23,480 (LAUGHS) Yeah, I'm so excited. 575 00:27:23,480 --> 00:27:26,360 I'm so excited that I've got the opportunity now 576 00:27:26,360 --> 00:27:28,520 to, like, purchase these items 577 00:27:28,520 --> 00:27:30,440 and work with them at home. 578 00:27:30,440 --> 00:27:34,640 So, thank you to you guys and thank you to Harvey Norman. 579 00:27:34,640 --> 00:27:36,480 Oh, there you go. Mate! 580 00:27:38,920 --> 00:27:40,560 You have also won the right 581 00:27:40,560 --> 00:27:43,440 to compete for an immunity pin in round 2. 582 00:27:43,440 --> 00:27:44,560 Yeah, bring it on. 583 00:27:44,560 --> 00:27:47,080 And not to mention, you've won immunity from Sunday's elimination. 584 00:27:47,080 --> 00:27:48,520 (LAUGHS) 585 00:27:51,520 --> 00:27:54,480 I'm bloody over the moon. It's unreal. 586 00:27:54,480 --> 00:27:56,320 What a day. I've got goosebumps. 587 00:27:58,840 --> 00:28:02,280 Declan, welcome to round 2. 588 00:28:02,280 --> 00:28:03,680 Thank you. 589 00:28:03,680 --> 00:28:07,560 In this round, all you have to do is beat the chef. 590 00:28:07,560 --> 00:28:12,480 And, being Big Week, we have brought out the big guns. 591 00:28:14,000 --> 00:28:18,720 The chef you'll need to beat has worked at prestigious restaurants 592 00:28:18,720 --> 00:28:22,920 such as Arzak, Mugaritz 593 00:28:22,920 --> 00:28:25,960 and the iconic El Bulli in Spain... 594 00:28:25,960 --> 00:28:27,160 What? 595 00:28:27,160 --> 00:28:30,560 ..which was ranked the best restaurant in the world 596 00:28:30,560 --> 00:28:33,120 not once but five times. 597 00:28:33,120 --> 00:28:35,640 Wow. CATH: Oh, come on. 598 00:28:35,640 --> 00:28:40,600 More recently, he's teamed up with none other than Chris Hemsworth... 599 00:28:40,600 --> 00:28:42,200 Oh! 600 00:28:42,200 --> 00:28:46,280 ..kick-start his app, Centr, as key chef. 601 00:28:48,040 --> 00:28:51,000 He's helped him transform into the god of thunder 602 00:28:51,000 --> 00:28:54,760 through the power of clever cooking and nutrition. 603 00:28:54,760 --> 00:28:55,840 Wow. 604 00:28:55,840 --> 00:28:57,200 Please welcome to the kitchen... 605 00:28:59,640 --> 00:29:01,160 ..Sergio Perera! 606 00:29:01,160 --> 00:29:02,880 (CONTESTANTS CHEER) 607 00:29:16,640 --> 00:29:18,160 AMY: Hello there. 608 00:29:18,160 --> 00:29:19,520 (LAUGHS) 609 00:29:21,200 --> 00:29:22,840 (LAUGHS) 610 00:29:22,840 --> 00:29:25,080 I feel like if I was down there, I'd be, um... 611 00:29:25,080 --> 00:29:29,520 ..be a bit distracted by...by him, but... (GIGGLES) 612 00:29:29,520 --> 00:29:31,360 He's gonna be great to watch. I know. 613 00:29:33,120 --> 00:29:35,320 DECLAN: Sergio Perera, 614 00:29:35,320 --> 00:29:37,320 his reputation 615 00:29:37,320 --> 00:29:39,400 and his experience in cooking, 616 00:29:39,400 --> 00:29:42,240 it's definitely intimidating, 617 00:29:42,240 --> 00:29:44,400 but bring it on. 618 00:29:54,400 --> 00:29:56,920 Declan, what's your first impressions, mate? 619 00:29:56,920 --> 00:29:59,560 Um, you're a good-looking bloke, so... 620 00:29:59,560 --> 00:30:01,200 (ALL LAUGH) 621 00:30:03,160 --> 00:30:04,440 But, yeah, looks aside, 622 00:30:04,440 --> 00:30:07,440 like, hopefully the both of us can plate up an amazing dish today. 623 00:30:07,440 --> 00:30:08,880 Absolutely. 624 00:30:08,880 --> 00:30:12,960 Under these cloches are four unique flavour pairings 625 00:30:12,960 --> 00:30:16,520 and while these pairs might look strange together, 626 00:30:16,520 --> 00:30:19,080 we promise they do match. 627 00:30:19,080 --> 00:30:21,160 They are the perfect partners. 628 00:30:21,160 --> 00:30:24,200 Your job will be to deliver on that promise 629 00:30:24,200 --> 00:30:27,160 and use them both in a delicious dish. 630 00:30:27,160 --> 00:30:30,560 Declan, you'll pick a pair first, 631 00:30:30,560 --> 00:30:33,680 which will leave three for Sergio to pick from. 632 00:30:35,200 --> 00:30:37,640 Declan, you will have 75 minutes. 633 00:30:37,640 --> 00:30:41,320 Sergio, you will have 60 minutes 'cause professional chef. 634 00:30:44,840 --> 00:30:48,320 The pantry and garden are both open and at your disposal... 635 00:30:49,640 --> 00:30:51,760 ..but the flavour pair that you choose 636 00:30:51,760 --> 00:30:54,680 should be front and centre of your dish. 637 00:30:54,680 --> 00:30:56,240 Do you understand? Yep. 638 00:30:56,240 --> 00:30:57,240 I do. 639 00:30:57,240 --> 00:31:03,120 Declan, if you beat Sergio, you will also win that pin. 640 00:31:03,120 --> 00:31:04,560 Bring it on. 641 00:31:04,560 --> 00:31:07,480 "Bring it on," he says. Yeah. (LAUGHS) 642 00:31:07,480 --> 00:31:11,440 Declan, it's time to shine and it's time to choose your flavour pairing, 643 00:31:11,440 --> 00:31:14,480 which means, Sergio, you can head to the locker room, mate. 644 00:31:14,480 --> 00:31:15,760 Best of luck. 645 00:31:15,760 --> 00:31:20,520 (CONTESTANTS CHEER) 646 00:31:20,520 --> 00:31:25,560 Righto, Declan, you will have the choice of... 647 00:31:28,040 --> 00:31:30,320 ..dark chocolate and parmesan. 648 00:31:30,320 --> 00:31:31,760 CATH: Wow! 649 00:31:33,480 --> 00:31:35,680 Carrots and raspberries. 650 00:31:35,680 --> 00:31:37,440 (CONTESTANTS EXCLAIM) 651 00:31:38,520 --> 00:31:40,760 Mushroom and blueberries. 652 00:31:40,760 --> 00:31:42,040 WOMAN: Interesting! 653 00:31:42,040 --> 00:31:46,840 And, finally, mandarins and tarragon, 654 00:31:46,840 --> 00:31:48,400 WOMAN: Yum. Alright. 655 00:31:48,400 --> 00:31:51,560 We will leave you to stew on that and we'll hand over to Shannon. 656 00:31:51,560 --> 00:31:54,600 Mate, very best of luck. Yeah, thank you. 657 00:31:54,600 --> 00:31:56,880 (CONTESTANTS CHEER) 658 00:31:56,880 --> 00:31:59,240 I really wanna impress the judges, 659 00:31:59,240 --> 00:32:01,800 so eyes are on the prize for round 2. 660 00:32:01,800 --> 00:32:03,440 Declan, what are you thinking? 661 00:32:03,440 --> 00:32:05,920 So, I think, um, fish... A fish? 662 00:32:05,920 --> 00:32:06,920 ..is my strength. 663 00:32:06,920 --> 00:32:08,720 Fish is your strength. That's great. OK. 664 00:32:08,720 --> 00:32:12,400 Fish, citrus, the beautiful aromats of the tarragon. 665 00:32:12,400 --> 00:32:14,360 Let's go the mandarin and tarragon. 666 00:32:14,360 --> 00:32:16,120 OK. Well done. Yeah, let's do it. 667 00:32:16,120 --> 00:32:18,960 (CONTESTANTS CHEER) Come on, mate. You've got this! 668 00:32:18,960 --> 00:32:21,640 15 minutes, Sergio is gonna be right on your tail. 669 00:32:21,640 --> 00:32:23,200 Yeah. 670 00:32:23,200 --> 00:32:24,600 Your time starts now. 671 00:32:24,600 --> 00:32:28,600 (CONTESTANTS CHEER) Go, Declan! 672 00:32:28,600 --> 00:32:31,400 DECLAN: The last couple of chefs that have walked through the doors 673 00:32:31,400 --> 00:32:34,240 have been masters at what they do, 674 00:32:34,240 --> 00:32:36,840 so I expect nothing less from Sergio. 675 00:32:38,000 --> 00:32:41,840 Tarragon. Spinach. 676 00:32:41,840 --> 00:32:43,480 If his cooking matches his looks, 677 00:32:43,480 --> 00:32:46,560 I've definitely got my work cut out for me. 678 00:32:46,560 --> 00:32:50,800 So, I'm going French-style today with the tarragon, 679 00:32:50,800 --> 00:32:54,560 so I'm gonna do a tarragon butter sauce 680 00:32:54,560 --> 00:32:56,760 with a beautiful piece of steamed kingfish. 681 00:32:56,760 --> 00:32:59,160 It's a firm white-fleshed fish, 682 00:32:59,160 --> 00:33:02,120 so it will hold its texture together nicely. 683 00:33:02,120 --> 00:33:03,120 Yes. 684 00:33:03,120 --> 00:33:05,760 And then I've got a mandarin, fennel and watercress salad. 685 00:33:05,760 --> 00:33:08,320 What's this sauce called? What's the classic name? 686 00:33:08,320 --> 00:33:10,000 Um, a burnt blanc? 687 00:33:10,000 --> 00:33:11,560 Beurre blanc. Beurre blanc. 688 00:33:11,560 --> 00:33:13,320 Not burnt blanc, OK? (LAUGHS) OK, yeah. 689 00:33:13,320 --> 00:33:15,560 Beurre blanc, OK? I'm not gonna be burning... 690 00:33:15,560 --> 00:33:17,440 You're not gonna burn it, OK? 691 00:33:17,440 --> 00:33:20,160 We'll have you speaking French within the next couple of weeks, for sure. 692 00:33:20,160 --> 00:33:23,400 (FRENCH ACCENT) And today I will be making a beurre blanc. 693 00:33:23,400 --> 00:33:25,320 (LAUGHS) 694 00:33:25,320 --> 00:33:27,600 If you put all these elements together, 695 00:33:27,600 --> 00:33:28,600 the fish is cooked perfectly... 696 00:33:28,600 --> 00:33:29,600 Yep. 697 00:33:29,600 --> 00:33:32,120 ..really, it's gonna be hard to fault, no matter what Sergio does. 698 00:33:32,120 --> 00:33:33,960 OK, yeah. OK? I've got faith in you. 699 00:33:33,960 --> 00:33:36,440 Thank you, thank you. I'm going to get Sergio. 700 00:33:39,520 --> 00:33:42,560 Sergio, Declan is well underway. You'd better come with me. 701 00:33:44,160 --> 00:33:45,640 Feeling nervous? 702 00:33:45,640 --> 00:33:47,800 Oh, you know, wouldn't be fun if I wasn't. 703 00:33:47,800 --> 00:33:48,800 (CONTESTANTS CHEER) 704 00:33:48,800 --> 00:33:49,800 WOMAN: Hello! 705 00:33:54,960 --> 00:33:56,040 Let's go. 706 00:33:57,880 --> 00:34:03,080 Declan had the choice of bitter chocolate and parmesan, 707 00:34:03,080 --> 00:34:05,440 raspberries and carrot, 708 00:34:05,440 --> 00:34:07,680 mushrooms and blueberries, 709 00:34:07,680 --> 00:34:10,520 tarragon and mandarin. 710 00:34:10,520 --> 00:34:11,920 Hm. 711 00:34:11,920 --> 00:34:16,120 His choice was tarragon and mandarin. 712 00:34:16,120 --> 00:34:18,080 Alright. 713 00:34:18,080 --> 00:34:22,080 So, that leaves you with these end three to choose from. 714 00:34:22,080 --> 00:34:23,760 OK. 715 00:34:23,760 --> 00:34:25,880 What are you thinking, Sergio? (EXHALES) 716 00:34:25,880 --> 00:34:29,520 I do love the idea of berries... Yeah, yeah. 717 00:34:29,520 --> 00:34:32,280 ..with something that's got tremendous umami, 718 00:34:32,280 --> 00:34:33,600 such as mushrooms. 719 00:34:33,600 --> 00:34:34,880 Yep. 720 00:34:34,880 --> 00:34:36,680 So, I think I'm gonna go with that, yeah. 721 00:34:36,680 --> 00:34:38,120 Very interesting. Yeah. Yeah. 722 00:34:38,120 --> 00:34:43,560 Well, Sergio, your 60 minutes starts now. 723 00:34:43,560 --> 00:34:45,960 (CONTESTANTS CHEER) 724 00:34:45,960 --> 00:34:48,400 There's a lot of acidity and brightness to fruit, 725 00:34:48,400 --> 00:34:49,520 especially the blueberries, 726 00:34:49,520 --> 00:34:53,560 so I think me choosing that is gonna be great with seafood. 727 00:34:54,960 --> 00:34:57,360 I just want to do something that's a bit different. 728 00:34:57,360 --> 00:35:02,280 You know, I think people are afraid of utilising fruit with seafood. 729 00:35:03,520 --> 00:35:06,320 To be honest, I have no clue yet what I'm gonna cook, 730 00:35:06,320 --> 00:35:07,960 but I feel confident 731 00:35:07,960 --> 00:35:10,000 that I've chosen some great flavour combinations. 732 00:35:10,000 --> 00:35:11,520 I just need to move. 733 00:35:11,520 --> 00:35:14,440 I think that's the best thing for me to do, is just keep moving. 734 00:35:14,440 --> 00:35:15,440 Hey, Declan? Yeah? 735 00:35:15,440 --> 00:35:17,320 Do you know Sergio's also cooking fish? 736 00:35:17,320 --> 00:35:19,080 Oh, beautiful. (LAUGHS) 737 00:35:19,080 --> 00:35:21,040 What's your catchphrase again, mate? 738 00:35:21,040 --> 00:35:23,840 Declan is my name and fish is... fish is my game. 739 00:35:23,840 --> 00:35:27,440 Oh, OK. Whoa. You're up against it, Sergio. 740 00:35:27,440 --> 00:35:28,720 I like that. 741 00:35:28,720 --> 00:35:32,400 Yeah, I can see the competitiveness in that guy. (LAUGHS) 742 00:35:32,400 --> 00:35:35,240 I can tell he wants it. 743 00:35:35,240 --> 00:35:37,440 It's gonna be a good challenge for me, so I'm really... 744 00:35:37,440 --> 00:35:39,240 ..I'm really looking forward to this. 745 00:35:46,640 --> 00:35:49,520 Get inspired by our fabulous home cooks. 746 00:35:49,520 --> 00:35:52,520 Stream full episodes of MasterChef Australia 747 00:35:52,520 --> 00:35:54,480 now on 10 play. 748 00:36:04,080 --> 00:36:07,240 Declan, Sergio. Time flies when you're having fun. 749 00:36:07,240 --> 00:36:08,840 30 minutes to go. 750 00:36:08,840 --> 00:36:11,000 Motor! (ALL CHEER) 751 00:36:11,000 --> 00:36:13,360 Go, Dec! Come on, Sergio! 752 00:36:13,360 --> 00:36:16,360 I'm cooking for that immunity pin. No-one's won it yet. 753 00:36:16,360 --> 00:36:19,440 All I need to do is beat Sergio Perera, 754 00:36:19,440 --> 00:36:21,440 a renowned world chef. 755 00:36:21,440 --> 00:36:24,840 You know, I'm just gonna try and forget he's there, 756 00:36:24,840 --> 00:36:26,640 focus on what I'm doing at hand 757 00:36:26,640 --> 00:36:29,320 And I think that's just the best way I can approach it. 758 00:36:29,320 --> 00:36:32,640 CATH: This is your day, buddy. (LAUGHS) Thank you. 759 00:36:32,640 --> 00:36:34,120 How's that reduction? 760 00:36:34,120 --> 00:36:35,880 You need to get that whisking. 761 00:36:35,880 --> 00:36:37,600 Get that whisking with butter. Yep, some butter. 762 00:36:37,600 --> 00:36:40,120 I'm working on my tarragon beurre blanc. 763 00:36:40,120 --> 00:36:43,200 One block, cubed, that I prepared earlier. 764 00:36:43,200 --> 00:36:45,520 A lot of butter goes into this sauce. 765 00:36:45,520 --> 00:36:48,640 I wanna emulsify it with white-wine vinegar 766 00:36:48,640 --> 00:36:51,520 shallots, garlic and, of course, tarragon. 767 00:36:53,920 --> 00:36:55,400 How's that reduction? 768 00:36:55,400 --> 00:36:56,960 RALPH: Let's go, Deccy. 769 00:36:56,960 --> 00:36:58,680 Ooh, yeah. 770 00:36:58,680 --> 00:37:01,040 I think it's gonna pair perfectly with the fish 771 00:37:01,040 --> 00:37:02,840 and my mandarin salad. 772 00:37:02,840 --> 00:37:04,640 Hurry now, because your fish... 773 00:37:04,640 --> 00:37:06,200 You gotta get your fish done. 774 00:37:06,200 --> 00:37:09,320 And that fish is gonna take a good 15, 20 minutes to cook, yeah? 775 00:37:09,320 --> 00:37:10,800 I'm gonna make a bit of a... 776 00:37:10,800 --> 00:37:12,040 ..a bit of a puree. 777 00:37:12,040 --> 00:37:13,520 A puree with the fennel. 778 00:37:13,520 --> 00:37:15,720 WOMAN: Ooh! 779 00:37:15,720 --> 00:37:17,200 ROBBIE: 780 00:37:17,200 --> 00:37:19,320 (LAUGHS) He's got Robbie's touch! 781 00:37:22,760 --> 00:37:23,760 ALICE: 782 00:37:23,760 --> 00:37:25,480 ROBBIE: 783 00:37:28,000 --> 00:37:31,280 I've gone for the...the mushrooms 784 00:37:31,280 --> 00:37:33,360 and the blueberries. 785 00:37:33,360 --> 00:37:37,720 Bit of an odd combination, but I think it could work. 786 00:37:39,080 --> 00:37:40,560 Being from Spain, 787 00:37:40,560 --> 00:37:42,240 cooking is a very big thing. 788 00:37:42,240 --> 00:37:45,000 They take their ingredients so seriously. 789 00:37:45,000 --> 00:37:48,040 I wanna pay honour to the ingredients that I'm using. 790 00:37:51,280 --> 00:37:55,240 I've got these blueberries that I've lightly sauteed 791 00:37:55,240 --> 00:37:56,840 in a little bit of almond oil 792 00:37:56,840 --> 00:37:58,640 to bring out the sweetness and the tartness. 793 00:37:58,640 --> 00:38:03,120 Now I'm just grilling these beautiful mushrooms. 794 00:38:03,120 --> 00:38:04,960 Getting them nice and soft. 795 00:38:04,960 --> 00:38:06,960 This will accompany the fish. 796 00:38:06,960 --> 00:38:09,320 Oh, very nice. Hibachi mushrooms. 797 00:38:10,400 --> 00:38:12,920 Did you put herbs in the hibachi? I did, yeah. 798 00:38:12,920 --> 00:38:15,160 That way, you get the burnt smell of it in there. 799 00:38:15,160 --> 00:38:16,800 Smells beautiful. Nice. 800 00:38:16,800 --> 00:38:19,440 Definitely starting to feel the pinch a bit here, 801 00:38:19,440 --> 00:38:21,920 but, you know, the good thing about working for so many years 802 00:38:21,920 --> 00:38:24,280 in these restaurants is that everything is a timed event. 803 00:38:24,280 --> 00:38:27,440 So I think I'm feeling a bit nervous 804 00:38:27,440 --> 00:38:29,560 but I'm also confident - I think it'll work. 805 00:38:29,560 --> 00:38:32,200 CATH: Beautiful, Declan. Look at that. 806 00:38:32,200 --> 00:38:34,480 Just working on the dressing for the salad. 807 00:38:34,480 --> 00:38:37,160 Nice, fresh, citrusy salad. 808 00:38:37,160 --> 00:38:39,120 Let's go, mate. Let's go. 809 00:38:39,120 --> 00:38:41,760 Push, push. He's going back to the fishy. 810 00:38:41,760 --> 00:38:43,480 There's only 20 minutes to go. 811 00:38:43,480 --> 00:38:46,200 Ooh! Hello, Mr Fishy. 812 00:38:46,200 --> 00:38:49,400 The fish needs a good 15 minutes in that steamer. 813 00:38:49,400 --> 00:38:50,880 Come on, Dec. How's he going? 814 00:38:50,880 --> 00:38:52,520 Let's go. Let's go. 815 00:38:52,520 --> 00:38:54,680 Shannon's standing at the end of my bench. 816 00:38:54,680 --> 00:38:56,680 He's worried that, you know, time is ticking 817 00:38:56,680 --> 00:38:59,120 and I'm sort of cutting it really fine. 818 00:38:59,120 --> 00:39:00,360 OK, hurry. 819 00:39:00,360 --> 00:39:02,680 Wanna put a timer on that? Do you want a timer? 820 00:39:02,680 --> 00:39:05,800 It's really important to get this fish cooked perfectly. 821 00:39:05,800 --> 00:39:07,480 Time is of the essence. 822 00:39:07,480 --> 00:39:09,120 Come on, guys! Come on! 823 00:39:09,120 --> 00:39:10,600 How you going? Good. 824 00:39:10,600 --> 00:39:12,080 It's getting there, it's getting there. 825 00:39:12,080 --> 00:39:14,280 Yeah. When are you gonna get your fish on? 826 00:39:14,280 --> 00:39:16,080 I'm gonna get it on right now, actually. 827 00:39:16,080 --> 00:39:18,040 They're quite small, so they'll cook fast. 828 00:39:18,040 --> 00:39:20,080 You've been out in the garden? Yeah. Yeah. 829 00:39:20,080 --> 00:39:21,560 You've found sorrel and... Some sorrel. 830 00:39:21,560 --> 00:39:22,600 Yeah, nice. 831 00:39:22,600 --> 00:39:24,400 Well, just remember, those blueberries and mushrooms, 832 00:39:24,400 --> 00:39:25,400 they need to sing. 833 00:39:25,400 --> 00:39:26,680 Got it. 834 00:39:26,680 --> 00:39:29,240 So many incredible elements happening right now. 835 00:39:29,240 --> 00:39:32,040 I mean, you've got the smell from the hibachi 836 00:39:32,040 --> 00:39:33,560 and the chestnut mushrooms. 837 00:39:33,560 --> 00:39:36,880 You've got the fennel puree with a licorice scent to it. 838 00:39:36,880 --> 00:39:38,480 You know, everything just feels perfect right now. 839 00:39:38,480 --> 00:39:41,200 So that's a great thing, 'cause I was quite nervous in the beginning. 840 00:39:42,720 --> 00:39:44,840 ROBBIE: Sergio, what's the other thing you used in there? 841 00:39:44,840 --> 00:39:47,040 What's that? You put in the sauce. 842 00:39:47,040 --> 00:39:48,560 The last two bottles, what are they? 843 00:39:48,560 --> 00:39:50,120 So that's vincotto, 844 00:39:50,120 --> 00:39:53,400 which is a beautiful, very acidic... from the grape. 845 00:39:53,400 --> 00:39:56,280 So that's gonna really accentuate the berries. 846 00:39:56,280 --> 00:39:58,200 I think Robbie has a crush too. Yeah. 847 00:39:58,200 --> 00:40:00,120 Mm-mm. 848 00:40:02,400 --> 00:40:04,400 Too quiet over here. Everything OK? 849 00:40:04,400 --> 00:40:06,840 Oh, just making sure I've got everything. 850 00:40:06,840 --> 00:40:08,840 Yep. So you've got the blueberries, 851 00:40:08,840 --> 00:40:11,240 which have sort of got a bit of pickling juice or something? 852 00:40:11,240 --> 00:40:13,840 It's got a bit of almond oil, some orange zest. 853 00:40:13,840 --> 00:40:15,560 Getting there. 854 00:40:15,560 --> 00:40:18,200 I've got all my bold flavours. 855 00:40:18,200 --> 00:40:20,120 I've got my sauces, everything ready to go. 856 00:40:20,120 --> 00:40:21,600 And I feel confident. 857 00:40:21,600 --> 00:40:23,200 Is it good? It's sweet. It's sweet and... 858 00:40:23,200 --> 00:40:25,040 Yeah, lovely. Are you gonna get it done? 859 00:40:25,040 --> 00:40:26,280 I am. Good. 860 00:40:26,280 --> 00:40:27,760 Yeah. Five minutes to go! 861 00:40:27,760 --> 00:40:28,880 Come on! 862 00:40:28,880 --> 00:40:31,480 Come on, guys! Let's go! Five minutes. Let's go, come on. 863 00:40:31,480 --> 00:40:33,520 It's time to start plating up. 864 00:40:33,520 --> 00:40:35,040 Test it. Test it. 865 00:40:35,040 --> 00:40:36,520 I test my fish with a skewer. 866 00:40:36,520 --> 00:40:39,520 If there's any resistance, the fish isn't cooked. 867 00:40:42,280 --> 00:40:44,440 It's still a bit too much resistance. 868 00:40:45,760 --> 00:40:48,920 This could lose my opportunity at beating the chef 869 00:40:48,920 --> 00:40:51,120 and, you know, taking home that immunity pin. 870 00:40:55,000 --> 00:40:57,000 This is gonna be so close. 871 00:40:57,000 --> 00:40:58,320 Yum! 872 00:40:58,320 --> 00:41:01,800 Looking at this fish now, it looks perfect. 873 00:41:01,800 --> 00:41:04,320 I think I'm ready to go and plate this up. 874 00:41:04,320 --> 00:41:08,240 I've got my fennel puree and I've got my blueberries. 875 00:41:08,240 --> 00:41:10,640 There's beautiful flavours and beautiful colours here. 876 00:41:10,640 --> 00:41:13,040 I think I have achieved 877 00:41:13,040 --> 00:41:14,840 the pairing of the blueberries and the mushrooms. 878 00:41:14,840 --> 00:41:16,320 WOMAN: Look at that plating. 879 00:41:16,320 --> 00:41:18,280 Stunning. Stunning. 880 00:41:18,280 --> 00:41:21,360 This is the home stretch. One minute to go! 881 00:41:21,360 --> 00:41:23,440 Come on, everything on the plate! Yes, guys! Come on! 882 00:41:24,760 --> 00:41:26,400 That's ready. 883 00:41:26,400 --> 00:41:28,000 The fish is cooked. 884 00:41:28,000 --> 00:41:29,280 Season nicely. Seasoned it. 885 00:41:29,280 --> 00:41:31,360 I'm so happy. 886 00:41:31,360 --> 00:41:33,800 You're like an architect now. Yeah, I know. 887 00:41:33,800 --> 00:41:34,840 You're an artist. Yeah. 888 00:41:34,840 --> 00:41:36,080 Yum! 889 00:41:37,240 --> 00:41:39,320 The mandarin, the freshness in the salad, 890 00:41:39,320 --> 00:41:41,400 my tarragon with the butter, 891 00:41:41,400 --> 00:41:43,880 it's gonna pair perfectly with the fish. 892 00:41:43,880 --> 00:41:46,720 Just hoping that the mandarin and tarragon 893 00:41:46,720 --> 00:41:47,840 really shine. 894 00:41:47,840 --> 00:41:50,720 ALL: 10, 9, 8, 895 00:41:50,720 --> 00:41:53,280 7, 6, 5, 896 00:41:53,280 --> 00:41:56,840 4, 3, 2, 1. 897 00:41:56,840 --> 00:41:57,920 Step away! 898 00:41:57,920 --> 00:41:59,640 (CONTESTANTS CHEER) 899 00:42:02,840 --> 00:42:04,200 Oh! Good stuff! 900 00:42:04,200 --> 00:42:06,200 That was a good one! Yeah, it was bloody awesome. 901 00:42:06,200 --> 00:42:07,880 Oh, that looks beautiful. 902 00:42:07,880 --> 00:42:09,600 Oh, I gotta see what you did! 903 00:42:09,600 --> 00:42:11,680 The blueberries and the mushrooms! 904 00:42:11,680 --> 00:42:13,440 Man, that was...that was very difficult! 905 00:42:13,440 --> 00:42:14,920 Oh, look at that! 906 00:42:14,920 --> 00:42:17,400 There's absolutely no difference from what I did. 907 00:42:17,400 --> 00:42:18,400 (LAUGHS) 908 00:42:18,400 --> 00:42:20,840 Declan's dish looks... I'm amazed. 909 00:42:20,840 --> 00:42:23,120 If you're happy, I'm happy. Looks beautiful. 910 00:42:23,120 --> 00:42:24,720 I'm excited to see what the judges think. 911 00:42:27,520 --> 00:42:29,000 Don't know about you two, 912 00:42:29,000 --> 00:42:30,800 but I'm pretty interested in a couple of things. 913 00:42:30,800 --> 00:42:34,480 Firstly, the choices that both Declan and Sergio make, 914 00:42:34,480 --> 00:42:36,520 because there's a couple of interesting ones out there. 915 00:42:36,520 --> 00:42:38,280 Secondly, how Declan went. 916 00:42:38,280 --> 00:42:41,800 Yeah, four really interesting flavour pairings there - 917 00:42:41,800 --> 00:42:43,880 some of them a little bit gnarly. 918 00:42:43,880 --> 00:42:45,760 Should we get the first one in? 919 00:42:45,760 --> 00:42:47,320 Let's do it. Let's do it. 920 00:42:50,200 --> 00:42:51,720 Here we go. 921 00:42:55,440 --> 00:42:58,800 Pan-seared snapper, fennel and mushroom puree, 922 00:42:58,800 --> 00:43:00,880 braised blueberries and herbs. 923 00:43:00,880 --> 00:43:02,920 Beautiful. Thanks, mate. Thanks, mate. 924 00:43:02,920 --> 00:43:04,880 Smells pretty good from here. Yeah. 925 00:43:04,880 --> 00:43:08,040 It's intriguing too. I'm looking forward to seeing what's underneath. 926 00:43:09,840 --> 00:43:11,320 Fish, I can see. 927 00:43:14,440 --> 00:43:16,600 I've hit the blueberry payload. 928 00:43:16,600 --> 00:43:18,080 It's hiding down the bottom. 929 00:43:21,320 --> 00:43:23,200 OK. Ciao. 930 00:43:23,200 --> 00:43:24,800 Thank you. Grazie. 931 00:43:42,040 --> 00:43:43,520 The blueberries are nice. 932 00:43:43,520 --> 00:43:45,640 Like, they're nice and... They pop in your mouth. 933 00:43:45,640 --> 00:43:48,520 Fish is...is cooked through. 934 00:43:48,520 --> 00:43:51,160 Like, moreish. I wanna keep eating it. 935 00:43:51,160 --> 00:43:54,040 There's some undeniable skill going on there. 936 00:43:54,040 --> 00:43:55,680 The smoothness of the puree, 937 00:43:55,680 --> 00:43:59,920 the burnished skin of the snapper I thought was quite lovely, 938 00:43:59,920 --> 00:44:02,880 the beautiful smoke and char coming through the mushrooms. 939 00:44:02,880 --> 00:44:05,640 I thought it looked like a very interesting plate of food. 940 00:44:05,640 --> 00:44:07,120 It did. It had lots of levels. 941 00:44:07,120 --> 00:44:10,000 But I don't know that I'd say it was the most cohesive dish. 942 00:44:10,000 --> 00:44:11,720 Mmm, you're totally right. 943 00:44:11,720 --> 00:44:15,240 For me, the puree should have been more mushroom-forward 944 00:44:15,240 --> 00:44:18,520 so it was, like, a no-brainer on mushroom and blueberries. 945 00:44:18,520 --> 00:44:20,080 And then it would have linked in 946 00:44:20,080 --> 00:44:22,840 those little smaller charred mushrooms to the whole dish. 947 00:44:24,600 --> 00:44:26,880 Shall we score? Mm-hm. 948 00:44:35,040 --> 00:44:37,200 DECLAN: I've got butterflies in my stomach. 949 00:44:37,200 --> 00:44:40,320 You never know in this competition if you've done enough. 950 00:44:42,040 --> 00:44:43,440 ANDY: Here we go. 951 00:44:45,600 --> 00:44:47,280 DECLAN: I'm proud of what I've plated up. 952 00:44:47,280 --> 00:44:48,480 Ooh! 953 00:44:48,480 --> 00:44:50,080 Hello! 954 00:44:52,040 --> 00:44:55,040 But...I'm extremely nervous. 955 00:45:09,080 --> 00:45:11,120 MELISSA: Hello. 956 00:45:15,560 --> 00:45:18,240 SERVER: Steamed kingfish with tarragon beurre blanc. 957 00:45:19,400 --> 00:45:20,520 JOCK: Beautiful. 958 00:45:20,520 --> 00:45:22,720 ANDY: Thank you. 959 00:45:22,720 --> 00:45:24,800 I actually, genuinely, wouldn't know 960 00:45:24,800 --> 00:45:26,840 if that is Declan or Sergio. 961 00:45:26,840 --> 00:45:28,240 Yeah, I'm the same. 962 00:45:29,440 --> 00:45:31,000 You guys can have the healthy salad. 963 00:45:32,280 --> 00:45:34,920 Thank you. 964 00:45:49,360 --> 00:45:53,000 Hey, when you have the mandarin, the fish, the sauce, 965 00:45:53,000 --> 00:45:54,440 a little bit of everything together... 966 00:45:56,000 --> 00:45:57,000 ..it's magic. 967 00:45:58,600 --> 00:46:01,160 This fish is beautiful. 968 00:46:01,160 --> 00:46:04,080 The sauce could have done with a finer strainer, 969 00:46:04,080 --> 00:46:05,360 that's all I'd say, 970 00:46:05,360 --> 00:46:07,920 but the flavour of it and the balance was exceptional. 971 00:46:07,920 --> 00:46:08,920 Beautiful. 972 00:46:08,920 --> 00:46:12,280 So I've got to say, this is a really, really nice plate of food 973 00:46:12,280 --> 00:46:14,120 that I would happily pay for in a restaurant. 974 00:46:14,120 --> 00:46:16,800 I agree. I think it was a lovely balance of flavours. 975 00:46:16,800 --> 00:46:19,320 I think the mandarins added that little pop of juiciness 976 00:46:19,320 --> 00:46:20,320 to every bite. 977 00:46:20,320 --> 00:46:22,120 It was just really well rounded. 978 00:46:22,120 --> 00:46:24,880 The sauce was super-vibrant and green, 979 00:46:24,880 --> 00:46:27,560 and just humming with tarragon. 980 00:46:27,560 --> 00:46:30,320 So tarragon and mandarin were definitely there, 981 00:46:30,320 --> 00:46:32,200 so the brief is definitely ticked. 982 00:46:33,360 --> 00:46:35,280 Um, love a little bit more salt. 983 00:46:35,280 --> 00:46:39,560 But apart from that, solid effort from whoever cooked it. 984 00:46:39,560 --> 00:46:40,920 Mm. 985 00:46:47,520 --> 00:46:50,200 Well, it is now the moment of truth. 986 00:46:52,000 --> 00:46:55,160 You guys have got to tell us who had which flavour pairing, 987 00:46:55,160 --> 00:46:56,440 'cause we actually couldn't tell today. 988 00:46:56,440 --> 00:46:59,920 Declan, what did you have? I had the tarragon and the mandarin. 989 00:46:59,920 --> 00:47:01,040 Nice. 990 00:47:01,040 --> 00:47:03,200 Chestnut, mushrooms and the blueberries. 991 00:47:03,200 --> 00:47:05,560 Gotcha. Very interesting. 992 00:47:06,800 --> 00:47:09,000 Declan, we might crack on with you, eh? 993 00:47:09,000 --> 00:47:10,120 Please. 994 00:47:10,120 --> 00:47:12,000 Mate, today you definitely met the brief. 995 00:47:12,000 --> 00:47:15,480 The flavours and the textures, they were great. 996 00:47:15,480 --> 00:47:18,880 So I scored your dish 997 00:47:18,880 --> 00:47:20,320 8 out of 10. 998 00:47:20,320 --> 00:47:24,440 (CHEERING AND APPLAUSE) Nice one! 999 00:47:27,520 --> 00:47:30,720 Declan, your dish was a textural delight. 1000 00:47:30,720 --> 00:47:31,720 Ooh. 1001 00:47:31,720 --> 00:47:32,720 I gave it 1002 00:47:32,720 --> 00:47:34,240 an 8 out of 10. 1003 00:47:34,240 --> 00:47:37,560 (CHEERING AND APPLAUSE) 1004 00:47:42,040 --> 00:47:47,200 Declan, every component of your dish played a role, 1005 00:47:47,200 --> 00:47:48,720 and it played it beautifully. 1006 00:47:50,120 --> 00:47:51,640 I scored your dish... 1007 00:47:51,640 --> 00:47:52,640 ..9 out of 10. 1008 00:47:52,640 --> 00:47:54,400 (CHEERING AND APPLAUSE) 1009 00:48:02,760 --> 00:48:07,040 Sergio, that means that you need a score of 26 or more 1010 00:48:07,040 --> 00:48:08,200 to beat Declan. 1011 00:48:08,200 --> 00:48:09,840 You nervous? 1012 00:48:09,840 --> 00:48:11,920 Yeah, I'd say so. (LAUGHTER) 1013 00:48:11,920 --> 00:48:13,720 Some pretty big scores there. 1014 00:48:15,600 --> 00:48:20,080 Well, I thought your dish was very well executed. 1015 00:48:20,080 --> 00:48:21,480 I scored it... 1016 00:48:23,120 --> 00:48:24,200 ..8 out of 10. 1017 00:48:24,200 --> 00:48:26,840 CONTESTANTS: Oh! 1018 00:48:27,960 --> 00:48:31,680 Sergio, some really great cooking on that plate. 1019 00:48:33,360 --> 00:48:36,160 But the puree kind of got in the way 1020 00:48:36,160 --> 00:48:38,840 of the mushrooms and the blueberries for me. 1021 00:48:41,400 --> 00:48:43,440 I scored your dish a 7 out of 10. 1022 00:48:43,440 --> 00:48:47,160 CONTESTANTS: Oh! Oh! 1023 00:48:47,160 --> 00:48:48,480 Ooh! 1024 00:48:48,480 --> 00:48:51,080 Every element on your dish was delicious. 1025 00:48:52,920 --> 00:48:55,120 But the final dish 1026 00:48:55,120 --> 00:48:57,120 just lacked a little cohesion for me. 1027 00:48:59,520 --> 00:49:01,240 I gave it... 1028 00:49:01,240 --> 00:49:03,160 ..a 7 out of 10. 1029 00:49:04,360 --> 00:49:07,360 (CHEERING AND APPLAUSE) 1030 00:49:10,640 --> 00:49:12,760 Which means... 1031 00:49:12,760 --> 00:49:14,760 Wow. 1032 00:49:14,760 --> 00:49:16,040 Oh, my God. ..Declan... 1033 00:49:16,040 --> 00:49:17,840 (CONTESTANTS SQUEAL) Huh? 1034 00:49:19,920 --> 00:49:22,760 ..you have won one of these, my friend, 1035 00:49:22,760 --> 00:49:24,800 the coveted immunity pin. 1036 00:49:24,800 --> 00:49:25,800 Come on! 1037 00:49:25,800 --> 00:49:28,080 (SOARING MUSIC) 1038 00:49:29,560 --> 00:49:30,880 Wow. 1039 00:49:30,880 --> 00:49:32,280 Oh! 1040 00:49:32,280 --> 00:49:36,200 Declan, honestly, mate, really, really well earned today. 1041 00:49:36,200 --> 00:49:38,440 That was a beautiful plate of food. 1042 00:49:38,440 --> 00:49:39,760 How you feeling, mate? 1043 00:49:39,760 --> 00:49:41,440 I'm impressed with myself. 1044 00:49:41,440 --> 00:49:43,280 I never thought I could do it. 1045 00:49:43,280 --> 00:49:44,840 Yeah, very proud. 1046 00:49:46,120 --> 00:49:48,440 Sergio, take it from a guy who knows, 1047 00:49:48,440 --> 00:49:51,080 mate, it's not easy in this kitchen. 1048 00:49:51,080 --> 00:49:53,760 But, mate, still showed you at the top of your game, 1049 00:49:53,760 --> 00:49:55,680 and you're an absolute legend, so well done. 1050 00:49:55,680 --> 00:49:57,880 (CHEERING AND APPLAUSE) 1051 00:49:57,880 --> 00:49:59,200 Thank you. 1052 00:50:01,000 --> 00:50:04,680 Declan, three wins, immunity from Sunday's elimination, 1053 00:50:04,680 --> 00:50:08,160 a shiny new immunity pin 1054 00:50:08,160 --> 00:50:09,760 and a massive prize. 1055 00:50:09,760 --> 00:50:11,560 JOCK: The hat-trick. Yeah. 1056 00:50:11,560 --> 00:50:13,800 Well done, Declan! (CHEERING AND APPLAUSE) 1057 00:50:13,800 --> 00:50:16,800 (EPIC MUSIC) 1058 00:50:21,320 --> 00:50:25,000 Everybody else, on Sunday, we cap off Big Week 1059 00:50:25,000 --> 00:50:28,240 with a big elimination. 1060 00:50:28,240 --> 00:50:30,800 So get a good night's rest. It's game on. 1061 00:50:30,800 --> 00:50:32,320 CONTESTANTS: Thank you. 'Bye. 1062 00:50:32,320 --> 00:50:35,240 Sergio, well done, mate. Loved that cook. 1063 00:50:35,240 --> 00:50:37,480 (CONTESTANTS SQUEAL AND LAUGH) 1064 00:50:40,800 --> 00:50:45,000 NARRATOR: Sunday night on MasterChef Australia... 1065 00:50:45,000 --> 00:50:47,360 RALPH: It's black apron day. Someone will go home. 1066 00:50:47,360 --> 00:50:50,960 It's the big finish to Big Week... 1067 00:50:50,960 --> 00:50:52,280 (GASPS) 1068 00:50:52,280 --> 00:50:55,840 ..with an epic Elimination Challenge. 1069 00:50:55,840 --> 00:50:57,640 MELISSA: This is your opportunity 1070 00:50:57,640 --> 00:51:00,240 to slow-cook, pickle, marinate. 1071 00:51:00,240 --> 00:51:01,680 So many possibilities. 1072 00:51:01,680 --> 00:51:04,320 The pressure is on. 1073 00:51:04,320 --> 00:51:05,960 RHIANNON: I'm absolutely packing it. 1074 00:51:05,960 --> 00:51:07,480 That is bloody scary. 1075 00:51:07,480 --> 00:51:08,480 Are you good? I'm good. 1076 00:51:08,480 --> 00:51:09,560 You're freaking me out. 1077 00:51:14,360 --> 00:51:16,680 Captions by Red Bee Media