1 00:00:01,000 --> 00:00:05,240 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:05,240 --> 00:00:07,760 ..a nostalgic dining experience... 3 00:00:07,760 --> 00:00:10,680 This reminds me of where I used to eat as a kid! 4 00:00:10,680 --> 00:00:14,240 ..set the scene for a busy Service Challenge. 5 00:00:14,240 --> 00:00:15,680 (BELL RINGS) Service, please. 6 00:00:15,680 --> 00:00:17,400 THEO: Let's move, let's move, let's move. 7 00:00:17,400 --> 00:00:18,800 RHIANNON: We're rolling, we're rolling. 8 00:00:18,800 --> 00:00:22,680 They put their spin on a well-loved cuisine. 9 00:00:22,680 --> 00:00:25,080 DECLAN: I'm confident in my black bean sauce. 10 00:00:25,080 --> 00:00:27,720 BRENT: This is for the san choy bow just to drizzle on top 11 00:00:27,720 --> 00:00:30,480 like a Szechuan chilli oil punch. 12 00:00:30,480 --> 00:00:31,840 Whoo! 13 00:00:31,840 --> 00:00:35,000 JOCK: I like that they added duck fat. It's a bit boujie. 14 00:00:35,000 --> 00:00:38,040 ANDY: The loaded black beans is epic for me. 15 00:00:38,040 --> 00:00:41,200 And fortune favoured the red team. 16 00:00:41,200 --> 00:00:43,280 You're heading into tomorrow's Immunity Challenge. 17 00:00:43,280 --> 00:00:45,040 Good job. Good job. Oh. 18 00:00:45,040 --> 00:00:50,640 Tonight, they'll have to turn up the heat to win immunity. 19 00:00:50,640 --> 00:00:54,440 CATH: I'm so excited. I'm a really nostalgic person. 20 00:00:54,440 --> 00:00:58,440 And there's a chance to beat a living legend. 21 00:01:02,600 --> 00:01:04,480 (DRAMATIC MUSIC) 22 00:01:13,040 --> 00:01:16,240 Exciting. Exciting. Big day! 23 00:01:16,240 --> 00:01:18,040 Today's an immunity cook. 24 00:01:19,040 --> 00:01:22,960 The opportunity to even cook against a chef, that's a dream of mine. 25 00:01:24,840 --> 00:01:28,080 (CONTESTANTS GASP AND APPLAUD) 26 00:01:40,960 --> 00:01:43,760 Wow! Hey! 27 00:01:43,760 --> 00:01:46,880 ADI: Whoosh! Giant fire at the front of the room. 28 00:01:46,880 --> 00:01:50,800 Shannon Bennett flambeing things. It looks incredible. 29 00:01:50,800 --> 00:01:52,920 (MALISSA LAUGHS) Nice! 30 00:01:52,920 --> 00:01:56,360 SHANNON: Welcome to my little, uh, crepe canteen. 31 00:01:56,360 --> 00:01:57,360 Oh! 32 00:01:58,840 --> 00:02:00,480 I heard it was Nostalgia Week, 33 00:02:00,480 --> 00:02:03,600 so there's nothing more nostalgic than flambeing. 34 00:02:03,600 --> 00:02:05,760 Well, I've got some Grand Marnier in here. 35 00:02:05,760 --> 00:02:07,360 You've got to bring it up to temperature. 36 00:02:07,360 --> 00:02:08,800 That's the crucial thing. Yeah. 37 00:02:08,800 --> 00:02:10,680 The key for flambeing is to cook alcohol out. 38 00:02:10,680 --> 00:02:13,320 So you've actually got all the natural characteristics 39 00:02:13,320 --> 00:02:15,640 of the beverage without the alcohol. 40 00:02:15,640 --> 00:02:17,640 But you also get the amazing theatre. 41 00:02:17,640 --> 00:02:19,320 Yeah. And that's what we're after too. 42 00:02:19,320 --> 00:02:21,600 Simply just keep your pan nice and hot. 43 00:02:21,600 --> 00:02:23,680 Some really good butter into the pan. 44 00:02:23,680 --> 00:02:27,080 (BUTTER SIZZLES) Malissa, you're looking nervous. 45 00:02:27,080 --> 00:02:29,080 Yeah, I don't want to burn my eyebrows off today. 46 00:02:29,080 --> 00:02:30,720 (ALL LAUGH) 47 00:02:30,720 --> 00:02:33,640 OK, but if you've not done it before, make sure you're careful. 48 00:02:33,640 --> 00:02:36,040 Now, I'm gonna put my alcohol in. 49 00:02:36,040 --> 00:02:37,840 OK? Ooh! 50 00:02:37,840 --> 00:02:39,760 The actual recipe itself is really simple. 51 00:02:39,760 --> 00:02:43,160 Butter, brown sugar, oranges, orange segment. 52 00:02:43,160 --> 00:02:45,680 Once that alcohol has completely cooked out, 53 00:02:45,680 --> 00:02:47,440 the flame will dissipate. 54 00:02:47,440 --> 00:02:49,520 It's the alcohol that is creating the flame. 55 00:02:50,520 --> 00:02:52,080 THEO: I don't know what to expect. 56 00:02:52,080 --> 00:02:53,880 Whether or not we're gonna do what he's doing 57 00:02:53,880 --> 00:02:56,720 or we're going to do something with fire, I don't know. 58 00:02:56,720 --> 00:02:58,360 But it's exciting. 59 00:02:58,360 --> 00:02:59,920 Crepe suzette with creme anglaise. 60 00:02:59,920 --> 00:03:02,240 Ah, beautiful. (APPLAUSE) 61 00:03:02,240 --> 00:03:04,320 Shannon Bennett, everyone! (LAUGHS) 62 00:03:04,320 --> 00:03:06,960 How are you, mate? Good to see you, buddy. 63 00:03:08,560 --> 00:03:10,240 How good was that?! Yeah, exciting. 64 00:03:10,240 --> 00:03:13,680 A little lesson in French cookery from the great man himself. 65 00:03:13,680 --> 00:03:14,680 Yeah. 66 00:03:14,680 --> 00:03:16,920 And if Shannon's demonstration didn't give it away already, 67 00:03:16,920 --> 00:03:22,160 round 1, it's all about a very nostalgic technique - flambe. 68 00:03:23,800 --> 00:03:26,800 Brent, you on the flambe back home or what? 69 00:03:26,800 --> 00:03:28,600 Oh, I've done it a couple of times. 70 00:03:28,600 --> 00:03:30,200 Intentionally or just a bit of a flare-up? 71 00:03:30,200 --> 00:03:33,280 I've done it... No, I've done it a lot of times not intentionally. 72 00:03:33,280 --> 00:03:34,840 Declan? 73 00:03:34,840 --> 00:03:37,080 Always unintentional, um, 'flamboys'. 74 00:03:37,080 --> 00:03:38,080 Really? Yeah. 75 00:03:39,120 --> 00:03:42,800 OK, in round 1 today, we're giving you 75 minutes 76 00:03:42,800 --> 00:03:46,400 to bring us a dish that features a flambeed element. 77 00:03:46,400 --> 00:03:48,240 Of course, the best dish in this round 78 00:03:48,240 --> 00:03:51,840 will score its maker immunity from Sunday's elimination 79 00:03:51,840 --> 00:03:56,120 and a chance to beat the chef in round 2. 80 00:03:56,120 --> 00:03:59,520 This guy is a very nostalgic chef. 81 00:03:59,520 --> 00:04:01,120 Ooh! 82 00:04:01,120 --> 00:04:03,680 Of course, there's another immunity pin up for grabs. 83 00:04:03,680 --> 00:04:05,240 Could be number two for you. Yeah. 84 00:04:05,240 --> 00:04:07,920 Or first chance for the rest of you. Yeah. 85 00:04:07,920 --> 00:04:10,280 How are we feeling? Yeah, good! 86 00:04:10,280 --> 00:04:12,560 Good, 'cause your time starts now! 87 00:04:12,560 --> 00:04:14,920 (APPLAUSE) 88 00:04:14,920 --> 00:04:16,400 (EXCITING MUSIC) 89 00:04:22,800 --> 00:04:25,960 DECLAN: Oh, those prawns look nice! MALISSA: Don't they?! 90 00:04:27,280 --> 00:04:29,960 CATH: I'm a really nostalgic person. 91 00:04:29,960 --> 00:04:32,640 Whenever I'm cooking, I'm always thinking of someone 92 00:04:32,640 --> 00:04:34,120 or thinking of a memory. 93 00:04:34,120 --> 00:04:37,000 Let's go! Let's go! Ooh. Sorry. 94 00:04:37,000 --> 00:04:39,040 ANDY: Come on, guys! MELISSA: Come on! 95 00:04:39,040 --> 00:04:40,320 CONTESTANT: Come on! 96 00:04:40,320 --> 00:04:42,480 (CONTESTANTS CHEER) 97 00:04:42,480 --> 00:04:45,000 Good job! 98 00:04:45,000 --> 00:04:46,000 Hello, Cath. 99 00:04:46,000 --> 00:04:48,040 G'day, Cath. Hi there, guys. Hi! 100 00:04:48,040 --> 00:04:49,440 Summer in London. Yeah. 101 00:04:49,440 --> 00:04:51,440 Just watching Wimbledon, having a Pimm. 102 00:04:51,440 --> 00:04:52,800 Uh, what's the dish? 103 00:04:52,800 --> 00:04:55,280 So the dish is based on the Pimm's cocktail. 104 00:04:55,280 --> 00:04:57,120 So, I've got a beautiful set of girlfriends 105 00:04:57,120 --> 00:04:59,160 and many a time we had a Pimm's. 106 00:04:59,160 --> 00:05:00,680 Beautiful. What are the components? 107 00:05:00,680 --> 00:05:02,760 Well, I've got an orange frozen yoghurt mousse. 108 00:05:02,760 --> 00:05:05,320 And then it's gonna sit on top of maybe some orange, 109 00:05:05,320 --> 00:05:08,240 and then with some fresh cucumber and strawberry around that. 110 00:05:08,240 --> 00:05:11,040 And then I'm going to do a Pimm's sauce. 111 00:05:11,040 --> 00:05:12,880 I'm going to infuse then with some strawberries 112 00:05:12,880 --> 00:05:15,200 and that's what I'm gonna flambe with some vodka. 113 00:05:15,200 --> 00:05:17,280 BOTH: Yeah. Pimm's has a low alcohol content. 25. 114 00:05:17,280 --> 00:05:20,080 Yeah, if it's only the Pimm's, then it really won't go up, is it? 115 00:05:20,080 --> 00:05:22,040 So you'll mix vodka with it. I like that. 116 00:05:22,040 --> 00:05:23,880 Yeah. It's a really sweet idea. 117 00:05:23,880 --> 00:05:26,200 Yeah! Nostalgia Week. It comes from a really lovely place. 118 00:05:26,200 --> 00:05:30,360 I hope it all comes off for you. Thank you. Yep. Thanks, guys. 119 00:05:30,360 --> 00:05:31,720 Come on. Thank you. 120 00:05:31,720 --> 00:05:33,240 I've attempted flambeing before, 121 00:05:33,240 --> 00:05:35,840 so I've had some success and some not so much. 122 00:05:35,840 --> 00:05:37,960 And so I'm hoping it's gonna work today. 123 00:05:37,960 --> 00:05:40,720 Gotta love a little flambe challenge, huh? 124 00:05:40,720 --> 00:05:42,920 Have you ever worked on flambe in your many, many years? 125 00:05:42,920 --> 00:05:44,880 I certainly have. Yeah. 126 00:05:44,880 --> 00:05:46,920 I did an apprenticeship and it was French food. 127 00:05:46,920 --> 00:05:50,480 Crepe suzettes were on the reg. I mean, they'd flambe anything. 128 00:05:50,480 --> 00:05:52,200 It was whole... Yeah. "They'd flambe anything"! 129 00:05:52,200 --> 00:05:54,800 Mate, the thing is is that people love it. It's... 130 00:05:54,800 --> 00:05:57,080 There's actually method to the madness of it 131 00:05:57,080 --> 00:06:00,600 because, uh, you know, the alcohol turns into this lovely sweetness. 132 00:06:00,600 --> 00:06:03,240 I'm seeing some savoury things going on there. 133 00:06:03,240 --> 00:06:06,760 If you were to do a savoury flambe, what would you do? 134 00:06:06,760 --> 00:06:08,760 I think, for me, today in the pantry, quails. 135 00:06:08,760 --> 00:06:11,280 I was about to say... I'd do a brace of quails. 136 00:06:11,280 --> 00:06:12,760 With cognac. Just feed you all. 137 00:06:12,760 --> 00:06:14,400 You know what I mean? Yeah, exactly. Yeah. 138 00:06:14,400 --> 00:06:17,480 Roast quail with cognac sauce, like, that would be incredible. 139 00:06:17,480 --> 00:06:19,840 Yeah. Or flambeed prawns is another one. 140 00:06:19,840 --> 00:06:23,760 I think I'd go, like, sagonaki or halloumi. 141 00:06:23,760 --> 00:06:25,560 Ooh! Yeah. And you can really... 142 00:06:25,560 --> 00:06:27,080 'Cause I'm looking at the ingredients. 143 00:06:27,080 --> 00:06:29,520 So you need some sweetness and then you need some acid too, 144 00:06:29,520 --> 00:06:31,080 which would go really well on that. 145 00:06:31,080 --> 00:06:33,880 And then you light the thing up. I like it. I like it. 146 00:06:33,880 --> 00:06:36,240 Yeah. It's beautiful, know what I mean? 147 00:06:36,240 --> 00:06:38,440 It's like a statement almost, you know. 148 00:06:38,440 --> 00:06:39,440 It's theatre. 149 00:06:39,440 --> 00:06:44,360 RUE: Come on! Go, Adi! You're doing great, sweetie. 150 00:06:44,360 --> 00:06:47,760 Heavy lifting with my noodle arms, yeah. 151 00:06:47,760 --> 00:06:49,680 Two or three years ago, MasterChef did this challenge 152 00:06:49,680 --> 00:06:51,520 where they had to use a smoking gun. 153 00:06:51,520 --> 00:06:53,920 CONTESTANTS: Ohhh! 154 00:06:53,920 --> 00:06:57,640 I've watched the show so intensely over the past couple of years, 155 00:06:57,640 --> 00:06:59,680 writing down what I would have done. 156 00:06:59,680 --> 00:07:02,640 And now, suddenly, I've got to put my money where my mouth is. 157 00:07:02,640 --> 00:07:05,000 The second I heard of the challenge, 158 00:07:05,000 --> 00:07:07,800 I was like, "Yep. It's time for s'mores." (LAUGHS) 159 00:07:07,800 --> 00:07:10,960 You know when you're watching American TV shows 160 00:07:10,960 --> 00:07:13,480 and they've got s'mores around the campfire. 161 00:07:13,480 --> 00:07:16,960 Got your little stick of marshmallow and you get to toast it and eat it. 162 00:07:16,960 --> 00:07:19,480 Like, how nostalgic are s'mores? 163 00:07:20,680 --> 00:07:22,240 Adi. Hi, guys! 164 00:07:22,240 --> 00:07:24,200 How are ya? I'm good. I'm really excited today. 165 00:07:24,200 --> 00:07:26,680 What's going on here? Is that... That's a marshmallow. 166 00:07:26,680 --> 00:07:29,280 It is not! Give me some of that. OK. 167 00:07:29,280 --> 00:07:31,800 But it is marshmallowy. Yes, it is. 168 00:07:31,800 --> 00:07:33,440 I'm doing s'mores. Ooh! Yum! 169 00:07:33,440 --> 00:07:35,040 You all get a marshmallow each. 170 00:07:35,040 --> 00:07:37,360 I'm gonna have a glass full of however you say it... 171 00:07:37,360 --> 00:07:38,800 (AMERICAN ACCENT) ..graham cracker crumb? 172 00:07:38,800 --> 00:07:40,480 Say it again? Graham cracker. 173 00:07:40,480 --> 00:07:41,840 A graham cracker? 174 00:07:41,840 --> 00:07:44,040 You know, a graham cracker that you have with your s'mores. 175 00:07:44,040 --> 00:07:46,560 This is great. Can you talk like this all day? Love it. 176 00:07:46,560 --> 00:07:48,760 (NORMAL ACCENT) And then there's gonna be an orange jam layer. 177 00:07:48,760 --> 00:07:50,480 And then a chocolate cremeaux layer. Wow! 178 00:07:50,480 --> 00:07:52,480 I'll then cover that with a little, like, a millimetre 179 00:07:52,480 --> 00:07:54,840 of Grand Marnier 'cause it's got that orange flavour 180 00:07:54,840 --> 00:07:56,520 which will carry with my oranges. 181 00:07:56,520 --> 00:07:58,200 Flambe it in front of you guys. (WHISTLES) 182 00:07:58,200 --> 00:07:59,400 Happy days. 183 00:07:59,400 --> 00:08:03,080 But wouldn't it be nice to burn the beautiful white marshmallow? 184 00:08:04,080 --> 00:08:06,560 So I'm giving it to you on a stick. 185 00:08:06,560 --> 00:08:09,600 With? Um, yeah, I'm...I'm confused. 186 00:08:09,600 --> 00:08:11,800 Is there something else on the marshmallow? It's just marshmallow? 187 00:08:11,800 --> 00:08:14,400 No. Marshmallow. Plain marshmallow? 188 00:08:14,400 --> 00:08:15,920 Like you're sitting around a campfire 189 00:08:15,920 --> 00:08:19,640 and then you can... toast it yourself over the fire. 190 00:08:19,640 --> 00:08:22,520 That's the joy of camping, Jock. Keep up the accent. I love it. 191 00:08:22,520 --> 00:08:25,720 OK. (AMERICAN ACCENT) OK! You got it, Jock. 192 00:08:25,720 --> 00:08:27,040 (LAUGHS) 193 00:08:27,040 --> 00:08:29,840 I'm a bit worried that they're not getting my concept here. 194 00:08:29,840 --> 00:08:32,240 Is it only clear to me? 195 00:08:35,480 --> 00:08:37,880 I'm doing duck with the mushroom puree 196 00:08:37,880 --> 00:08:39,600 with a bit of turnips on the side. 197 00:08:39,600 --> 00:08:43,240 And I'll use Scotch with the duck and hopefully make a nice sauce. 198 00:08:43,240 --> 00:08:45,840 I've lit lots of fires in my time, but never at this level, 199 00:08:45,840 --> 00:08:47,840 so, yeah, it's gonna be quite interesting for me. 200 00:08:49,040 --> 00:08:52,280 So today, I'm gonna be making flambeed prawns 201 00:08:52,280 --> 00:08:54,080 with a fresh mango salad. 202 00:08:54,080 --> 00:08:56,200 I've never flambeed before, 203 00:08:56,200 --> 00:08:57,960 but it looks really cool. 204 00:08:57,960 --> 00:08:59,800 So this is gonna be fun! 205 00:09:03,040 --> 00:09:05,160 THEO: We're gonna make crepes, a beurre noisette, 206 00:09:05,160 --> 00:09:07,120 and then we're gonna flambe at the end. 207 00:09:07,120 --> 00:09:10,040 My partner is French. Her mum used to make crepes all the time. 208 00:09:10,040 --> 00:09:12,200 So hopefully I can do her justice today. 209 00:09:16,560 --> 00:09:18,560 DECLAN: Never done a 'flamboy' before, 210 00:09:18,560 --> 00:09:21,800 so, today, I just wanna go with what I'm familiar with 211 00:09:21,800 --> 00:09:23,760 and do a MasterChef twist on it. 212 00:09:26,520 --> 00:09:28,600 Declan. What are you making? 213 00:09:28,600 --> 00:09:32,320 Um, so...week of nostalgia, 214 00:09:32,320 --> 00:09:34,280 I'm doing meat and veg. 215 00:09:34,280 --> 00:09:36,520 Carrot and classic mashed potatoes, 216 00:09:36,520 --> 00:09:38,880 with a mustard brown brandy sauce on the side. 217 00:09:38,880 --> 00:09:41,960 My steak will be my, um, 'flamboy' element. 218 00:09:41,960 --> 00:09:44,960 You'll be your what element? Uh, my 'flamboy'. 219 00:09:44,960 --> 00:09:46,760 'Flamboy'? (LAUGHS) Oh, come on. 220 00:09:46,760 --> 00:09:49,840 So, it's what? Meat and three veg? Meat and two veg. 221 00:09:49,840 --> 00:09:52,040 Meat and two veg. Isn't it a meat and three veg? 222 00:09:52,040 --> 00:09:53,080 I can't! 223 00:09:53,080 --> 00:09:55,200 Just, can we go back to the 'flamboy'? 224 00:09:55,200 --> 00:09:56,240 Ohh! (LAUGHS) 225 00:09:56,240 --> 00:09:59,280 You're doing a flambe. Oh, flambe! 226 00:09:59,280 --> 00:10:00,800 There you go. Flambe. 227 00:10:00,800 --> 00:10:02,280 Flambe. I like the idea, though. 228 00:10:02,280 --> 00:10:03,760 If you're going classic... Yeah. 229 00:10:03,760 --> 00:10:05,360 Then do just killer carrots, 230 00:10:05,360 --> 00:10:07,480 brilliant mashed potato and the steak, 231 00:10:07,480 --> 00:10:09,120 it's gonna be the piece de resistance. 232 00:10:09,120 --> 00:10:10,840 Yeah. Like, you gotta bring it. 233 00:10:10,840 --> 00:10:12,680 Alright. Yeah. Let's do it. Alright? 234 00:10:12,680 --> 00:10:14,120 Alright. Thank you, gents. Good luck. 235 00:10:14,120 --> 00:10:15,560 PHIL: Let's go, Deccy! Come on, mate! 236 00:10:15,560 --> 00:10:17,960 I think anyone's got a good chance at winning today 237 00:10:17,960 --> 00:10:21,480 if they go with what they know and keep it simple and classic. 238 00:10:22,600 --> 00:10:24,160 BRENT: Coming back into MasterChef, 239 00:10:24,160 --> 00:10:27,760 one of the things I wanted to tick off my list was to win an immunity. 240 00:10:27,760 --> 00:10:30,320 So, today, I'm excited and I'm pumped. 241 00:10:30,320 --> 00:10:34,880 My strategy is I'm gonna cook the food I know and I love. 242 00:10:34,880 --> 00:10:39,520 I'm gonna do bourbon barbecue glazed chicken skewers 243 00:10:39,520 --> 00:10:40,880 with charred corn. 244 00:10:40,880 --> 00:10:43,120 The barbecue sauce basically is this dish. 245 00:10:43,120 --> 00:10:45,960 It's the component with the flambeed bourbon in it, 246 00:10:45,960 --> 00:10:47,680 so it's gonna be bang-on, 247 00:10:47,680 --> 00:10:50,520 otherwise, you know, I didn't hit the brief. 248 00:10:50,520 --> 00:10:53,800 The key of this barbecue sauce is it needs time to tick along 249 00:10:53,800 --> 00:10:55,760 and it needs balance. 250 00:10:55,760 --> 00:10:57,840 It's starting with the alcohol. 251 00:10:57,840 --> 00:11:00,040 The biggest thing I'm worried about is lighting her up 252 00:11:00,040 --> 00:11:02,000 and then the beard lighting up, so... 253 00:11:02,000 --> 00:11:03,960 RHIANNON: Watch your beard, mate! 254 00:11:03,960 --> 00:11:04,960 I'm nervous. 255 00:11:06,880 --> 00:11:09,240 (CONTESTANTS CHEER) 256 00:11:11,360 --> 00:11:13,960 Let's face it, who doesn't love a big flame going up? 257 00:11:13,960 --> 00:11:15,480 Brent. G'day. 258 00:11:15,480 --> 00:11:17,080 How are you, pal? Yeah, really good. 259 00:11:17,080 --> 00:11:18,080 What's happening? 260 00:11:18,080 --> 00:11:20,120 Um, just making a bourbon barbecue sauce. 261 00:11:20,120 --> 00:11:22,600 I've seen you flambe it. Yeah, yeah. It went up pretty good. 262 00:11:22,600 --> 00:11:24,960 It's got heaps to go. SHANNON: Yeah, it needs more body. 263 00:11:24,960 --> 00:11:26,120 Yeah, it does. 264 00:11:26,120 --> 00:11:28,400 I love the depth in a barbecue sauce. 265 00:11:28,400 --> 00:11:30,160 Yeah. There's so many layers to it. 266 00:11:30,160 --> 00:11:31,600 Shannon Bennett made me think, 267 00:11:31,600 --> 00:11:34,400 how can I get more depth in this barbecue sauce? 268 00:11:34,400 --> 00:11:37,960 What else can you use, say, instead of sugar? 269 00:11:37,960 --> 00:11:39,840 PHIL: Which one are you gonna use, Bren? 270 00:11:39,840 --> 00:11:43,480 Pasilla or...mulato. 271 00:11:43,480 --> 00:11:46,120 Chilli mulato. What are you going for most? 272 00:11:46,120 --> 00:11:48,600 I want... I want, like, sugar, sweeter, fruity. 273 00:11:48,600 --> 00:11:50,080 They're dried as well. 274 00:11:50,080 --> 00:11:52,320 The pasilla gives really nice flavour. 275 00:11:52,320 --> 00:11:54,120 I'll just put a bit of this one in. 276 00:11:54,120 --> 00:11:56,480 I've got dried Mexican chillies going in. 277 00:11:56,480 --> 00:11:59,720 This is a lot of different thinking going into this barbecue sauce. 278 00:11:59,720 --> 00:12:02,560 Let's just hope it's what it takes to win the challenge. 279 00:12:02,560 --> 00:12:05,560 Happy? It's getting there. 280 00:12:06,760 --> 00:12:11,280 Now isn't the time to plate up. You have 45 minutes to go! 281 00:12:11,280 --> 00:12:12,760 (CONTESTANTS CHEER) 282 00:12:12,760 --> 00:12:15,160 RALPH: Come on, guys! 283 00:12:16,920 --> 00:12:19,080 PHIL: Come on, guys, keep pushing! 284 00:12:21,080 --> 00:12:23,720 CATH: I have my frozen yoghurt mousse in the freezer. 285 00:12:25,440 --> 00:12:28,880 I have my strawberry sauce there ready to go. 286 00:12:28,880 --> 00:12:31,920 I have my alcohol ready to go. It's warmed up. 287 00:12:31,920 --> 00:12:33,360 Pimm's? Yeah, Pimm's. 288 00:12:33,360 --> 00:12:35,240 I'm ready to flambe. 289 00:12:37,400 --> 00:12:39,840 Oh, my God, how do you use this? 290 00:12:40,840 --> 00:12:42,200 Oh. ANDY: Push. 291 00:12:42,200 --> 00:12:43,800 Push. Push! 292 00:12:43,800 --> 00:12:45,240 RHIANNON: Tip the pan! 293 00:12:46,240 --> 00:12:47,840 You nearly had it. Down and then push. 294 00:12:47,840 --> 00:12:49,480 Yeah, there you go. Oh! 295 00:12:51,440 --> 00:12:52,440 Nah. 296 00:12:53,840 --> 00:12:56,200 I couldn't get the blowtorch working, so it was too late. 297 00:12:56,200 --> 00:12:57,520 So the alcohol... 298 00:12:57,520 --> 00:13:00,360 Yeah, it was just too late, so...I have to start again. 299 00:13:04,720 --> 00:13:07,240 This time, instead of using the blowtorch, 300 00:13:07,240 --> 00:13:09,000 I'm going to use a fire lighter. 301 00:13:09,000 --> 00:13:10,360 (GROANS) 302 00:13:10,360 --> 00:13:11,960 Oh, my God! 303 00:13:25,920 --> 00:13:28,000 How does this thing work? 304 00:13:28,000 --> 00:13:30,000 CATH: Yeah, there you go. 305 00:13:30,000 --> 00:13:31,240 CONTESTANT: Ohh! That's it, Robbie! 306 00:13:31,240 --> 00:13:33,640 (LAUGHS) 307 00:13:33,640 --> 00:13:36,320 PHIL: Go for, go for it! Tilt it. 308 00:13:37,440 --> 00:13:39,120 (SCREAMS) Very cool! 309 00:13:39,120 --> 00:13:41,840 Ha ha! Good job! (SQUEALS) 310 00:13:41,840 --> 00:13:44,320 (LAUGHS) Whoo! Oh, my God! 311 00:13:45,320 --> 00:13:47,520 Oh, my God! It didn't work. 312 00:13:47,520 --> 00:13:49,600 Oh, my God. 313 00:13:49,600 --> 00:13:51,840 Everyone else seems to be getting their flambe. 314 00:13:51,840 --> 00:13:53,200 So what is it? 315 00:13:53,200 --> 00:13:55,040 Why isn't it working? 316 00:13:55,040 --> 00:13:57,640 Well, I'm worried the alcohol content is the reason. 317 00:13:57,640 --> 00:14:00,800 So I'm gonna fix it by actually just putting vodka in now. 318 00:14:00,800 --> 00:14:03,400 Straight vodka. I've got the flavour of the Pimm's. 319 00:14:03,400 --> 00:14:04,800 I'm going straight vodka. 320 00:14:04,800 --> 00:14:07,320 I'm going rogue. I'm not even measuring my vodka. 321 00:14:07,320 --> 00:14:08,800 I just don't have time for that. 322 00:14:10,320 --> 00:14:12,600 CONTESTANT: Let's go, Cath! Come on, Cath! You can do this! 323 00:14:13,880 --> 00:14:17,280 (FIRE LIGHTER CLICKS) Nah. It's not doing it. 324 00:14:17,280 --> 00:14:19,360 OK. Alright. 325 00:14:19,360 --> 00:14:20,840 Tilt it a bit. 326 00:14:20,840 --> 00:14:26,760 Right. You are going... You're going to work, so let's go. 327 00:14:30,480 --> 00:14:34,120 Oh! Yes! Ahhh! ANTONIO: There we go! Good job! 328 00:14:34,120 --> 00:14:35,520 Whoo-hoo! (CONTESTANTS CHEER) 329 00:14:35,520 --> 00:14:38,760 Whoo! Oh, my God! RHIANNON: Oh, my God. 330 00:14:38,760 --> 00:14:41,040 Oh, my God. That's it. The stress! 331 00:14:41,040 --> 00:14:42,400 Ah! 332 00:14:42,400 --> 00:14:45,360 Good job. Thank you. Thank you. Thank you. 333 00:14:45,360 --> 00:14:47,440 Yeah. Oh, third time lucky! 334 00:14:47,440 --> 00:14:48,880 That's what it is! 335 00:14:48,880 --> 00:14:50,840 Oh, my God! 336 00:14:50,840 --> 00:14:54,600 It is the biggest relief. I'm so excited. 337 00:14:54,600 --> 00:14:57,720 Oh, man. That is unbelievable. 338 00:14:57,720 --> 00:14:59,400 I'm gonna cool that syrup down 339 00:14:59,400 --> 00:15:03,320 and it's gonna go perfectly with the frozen yoghurt mousse. 340 00:15:03,320 --> 00:15:06,280 Your first hour and 5 minutes have gone up in flames! 341 00:15:06,280 --> 00:15:08,400 There is only 10 minutes to go! 342 00:15:08,400 --> 00:15:10,880 JOCK: Come on! (CONTESTANTS SHOUT) 343 00:15:10,880 --> 00:15:13,720 PHIL: Push! Whoo-hoo! 344 00:15:13,720 --> 00:15:16,400 PHIL: I really like the idea of Declan's dish today. 345 00:15:16,400 --> 00:15:19,000 Kinda a man after my own heart with a little meat and veg. 346 00:15:19,000 --> 00:15:20,680 It's looking like it's coming together pretty good. 347 00:15:20,680 --> 00:15:23,480 DECLAN: 10 minutes to go, this carrot is done. 348 00:15:24,480 --> 00:15:26,440 I've got my potato mashed now. 349 00:15:26,440 --> 00:15:28,200 I've just got to flambe the steak. 350 00:15:28,200 --> 00:15:29,560 (STEAK SIZZLES) 351 00:15:30,720 --> 00:15:32,360 Brandy goes over the steak. 352 00:15:33,480 --> 00:15:35,360 (CONTESTANTS GASP) 353 00:15:35,360 --> 00:15:38,520 It's all up in my face. (LAUGHS) 354 00:15:38,520 --> 00:15:41,200 Nearly bloody took my eyebrows off! 355 00:15:41,200 --> 00:15:42,360 BRENT: Yeah! 356 00:15:42,360 --> 00:15:44,360 I thought he burnt his face off. 357 00:15:44,360 --> 00:15:46,440 I've got my saucepan that the steak was cooked in 358 00:15:46,440 --> 00:15:47,920 with all the dripping. 359 00:15:47,920 --> 00:15:52,000 So I add in my splash of brandy for my flambe element number two, 360 00:15:52,000 --> 00:15:53,800 my mustard brown sauce. 361 00:15:53,800 --> 00:15:55,280 Um, flambeing is awesome. 362 00:15:55,280 --> 00:15:56,760 I'll let that cook off. 363 00:15:56,760 --> 00:15:57,760 Who knew? 364 00:15:57,760 --> 00:15:58,760 Alright. 365 00:15:58,760 --> 00:16:02,400 BRENT: The barbecue sauce is done. I can taste the bourbon. 366 00:16:02,400 --> 00:16:04,120 I know I've hit the brief. 367 00:16:04,120 --> 00:16:06,480 So now I'm just all in on this chicken. 368 00:16:08,080 --> 00:16:11,000 Basting and turning, making sure there's no flame, 369 00:16:11,000 --> 00:16:14,120 making sure smoke is coming up through the chicken. 370 00:16:15,160 --> 00:16:16,960 PHIL: Nice, Brent. Looks epic, mate. 371 00:16:16,960 --> 00:16:19,520 My dish is packing flavour. 372 00:16:19,520 --> 00:16:21,320 It's gonna be unreal. 373 00:16:23,960 --> 00:16:25,880 RUE: Adi, well done! 374 00:16:26,880 --> 00:16:28,560 PHIL: Come on, Deccy, let's go, mate! 375 00:16:28,560 --> 00:16:29,960 MALISSA: That looks awesome, Dec. 376 00:16:29,960 --> 00:16:32,120 Oh! RHIANNON: Go, Cath! 377 00:16:32,120 --> 00:16:35,320 RALPH: All good, Theodore? THEO: I think so, mate. 378 00:16:35,320 --> 00:16:38,280 Oh, they look good! 379 00:16:39,400 --> 00:16:40,680 Oof! 380 00:16:40,680 --> 00:16:43,960 ADI: Today, I'm doing my take on s'mores. 381 00:16:43,960 --> 00:16:45,920 I'm making an edible campfire. 382 00:16:45,920 --> 00:16:47,920 Oh, yeah, that's good thickness, Adi. 383 00:16:47,920 --> 00:16:49,080 Yep. 384 00:16:49,080 --> 00:16:51,240 It has a graham cracker crumb base, 385 00:16:51,240 --> 00:16:53,640 an orange jam and a chocolate cremeaux. 386 00:16:53,640 --> 00:16:55,680 It's gonna be crunchy and creamy. 387 00:16:55,680 --> 00:16:57,280 That looks good. 388 00:16:57,280 --> 00:17:00,720 My marshmallows, they have this beautiful marshmallowy texture. 389 00:17:00,720 --> 00:17:02,200 Ay-ya-yai! Oh! 390 00:17:02,200 --> 00:17:04,320 Good job, Adi! 391 00:17:04,320 --> 00:17:06,080 I'm really happy with my elements today. 392 00:17:06,080 --> 00:17:07,680 I feel like I've gotten a lot done. 393 00:17:07,680 --> 00:17:09,760 I just gotta get some alcohol in my little jug 394 00:17:09,760 --> 00:17:12,120 so that I've got something to pour when I'm up there. 395 00:17:12,120 --> 00:17:14,160 I'm using Grand Marnier, 396 00:17:14,160 --> 00:17:16,240 but because I'm not gonna be heating mine very much, 397 00:17:16,240 --> 00:17:20,320 I'm also using Bundaberg Overproof, which is almost 60%. 398 00:17:20,320 --> 00:17:23,080 I just hope that it lights when I serve it. 399 00:17:23,080 --> 00:17:25,160 Two minutes, gang! CONTESTANT: Come on! 400 00:17:25,160 --> 00:17:26,720 CONTESTANT: That looks great. 401 00:17:26,720 --> 00:17:29,000 RALPH: Let's go, guys, let's go! 402 00:17:29,000 --> 00:17:31,360 Keep going, Mal! Delicious. 403 00:17:31,360 --> 00:17:33,360 PHIL: Come on, immunity on the line. 404 00:17:36,320 --> 00:17:37,800 Not long to go now. 405 00:17:37,800 --> 00:17:39,320 My crepes are fantastic, 406 00:17:39,320 --> 00:17:41,840 so all I have left to do is the flambeing. 407 00:17:42,880 --> 00:17:44,360 RHIANNON: Yeah, Theo! PHIL: Nice! 408 00:17:44,360 --> 00:17:46,200 RUE: Good luck, man! Whoo! 409 00:17:46,200 --> 00:17:48,160 Watch that mastika. 410 00:17:48,160 --> 00:17:50,520 (LAUGHS) Mastika. 411 00:17:50,520 --> 00:17:54,120 My partner's mum would be over the moon at what I've done today. 412 00:17:54,120 --> 00:17:55,640 Yeah, I'm really happy. Yeah. 413 00:17:56,840 --> 00:17:59,960 Alright, let's have it, gantry. 10... 414 00:17:59,960 --> 00:18:02,040 ALL: ..9, 8, 415 00:18:02,040 --> 00:18:05,000 7, 6, 5, 416 00:18:05,000 --> 00:18:07,080 4, 3, 417 00:18:07,080 --> 00:18:08,440 2, 1! 418 00:18:08,440 --> 00:18:11,040 That's it! (APPLAUSE AND CHEERING) 419 00:18:14,280 --> 00:18:15,920 Good job, Declan! 420 00:18:26,320 --> 00:18:29,760 Alright, round 1 of this week's Immunity Challenge, 421 00:18:29,760 --> 00:18:31,200 you guys are on fire. 422 00:18:31,200 --> 00:18:32,640 Well done! (CATH AND THEO LAUGH) 423 00:18:32,640 --> 00:18:34,920 The first dish we'd like to taste belongs to... 424 00:18:35,920 --> 00:18:36,920 ..Cath. 425 00:18:36,920 --> 00:18:38,400 CONTESTANT: Whoo! (APPLAUSE) 426 00:18:39,760 --> 00:18:41,880 CATH: I am so proud and chuffed 427 00:18:41,880 --> 00:18:44,400 taking my dish up to the judges today. 428 00:18:44,400 --> 00:18:46,680 I'm thinking about my girlfriends. 429 00:18:46,680 --> 00:18:50,840 Oh, I'm ready to take on a professional chef in round 2. 430 00:18:50,840 --> 00:18:52,440 I've got to tick that goal off. 431 00:18:52,440 --> 00:18:53,880 MELISSA: Nicely done. 432 00:18:56,440 --> 00:18:59,440 Cath, what do you call this? 433 00:19:00,480 --> 00:19:02,440 Uh, this is Pimm's with the girls. 434 00:19:02,440 --> 00:19:05,320 Cath, I think you might have missed a bit of a trick there. 435 00:19:08,000 --> 00:19:09,960 You didn't think to call it Cath and Pimm's? 436 00:19:09,960 --> 00:19:11,880 Ah! Oh! (CONTESTANTS LAUGH) 437 00:19:11,880 --> 00:19:14,720 I love that! 438 00:19:14,720 --> 00:19:15,920 (APPLAUSE) 439 00:19:15,920 --> 00:19:17,120 Ah! 440 00:19:18,120 --> 00:19:20,280 Cath and Pimm's it is! 441 00:19:20,280 --> 00:19:24,960 It's a frozen yoghurt mousse and a Pimm's syrup 442 00:19:24,960 --> 00:19:27,720 with some lovely fresh strawberry, cucumber and mint. 443 00:19:43,160 --> 00:19:45,360 Cath, pretty as a picture. 444 00:19:45,360 --> 00:19:48,280 It really was a wonderful presentation. 445 00:19:49,320 --> 00:19:50,960 The sauce was really vibrant. 446 00:19:50,960 --> 00:19:54,560 The mousse was set. It had a nice sour flavour to it. 447 00:19:54,560 --> 00:19:57,000 So, thanks for taking us for drinks with the girls. 448 00:19:57,000 --> 00:19:58,560 Thank you. Thanks. 449 00:19:58,560 --> 00:20:00,120 Well, Cath, I really liked it. 450 00:20:00,120 --> 00:20:02,120 I thought the flavour of the yoghurt came through, 451 00:20:02,120 --> 00:20:04,240 and the contrast with the sauce was great! 452 00:20:04,240 --> 00:20:06,520 The strawberries themselves were really good. 453 00:20:06,520 --> 00:20:08,640 That could be a winning dish. ANDY: Yeah! 454 00:20:08,640 --> 00:20:12,040 Cath, same for me. I really enjoyed it. Well done. 455 00:20:12,040 --> 00:20:13,600 Nice one, Cath! Thanks. 456 00:20:13,600 --> 00:20:15,200 (APPLAUSE) 457 00:20:15,200 --> 00:20:17,400 That's nice. That's nice. 458 00:20:17,400 --> 00:20:19,680 Come here. Good recovery. Yeah, yeah. 459 00:20:19,680 --> 00:20:21,360 Next up it's Declan! 460 00:20:21,360 --> 00:20:22,640 (APPLAUSE) 461 00:20:31,600 --> 00:20:33,920 Declan, what's the dish, please? Yeah. 462 00:20:33,920 --> 00:20:36,480 I've got a beef chateaubriand, 463 00:20:36,480 --> 00:20:40,880 mashed potato and carrot with a mustard brown brandy sauce. 464 00:20:40,880 --> 00:20:44,000 Eyebrows mostly still intact. Yeah. (LAUGHS) 465 00:20:44,000 --> 00:20:46,600 God, I could have done with a bit of an eyebrow trim, 466 00:20:46,600 --> 00:20:48,200 save me going to the beautician. 467 00:20:48,200 --> 00:20:49,440 (MELISSA LAUGHS) 468 00:20:51,600 --> 00:20:52,600 Thank you. 469 00:21:11,400 --> 00:21:13,040 Declan, it's pretty bloody good! 470 00:21:13,040 --> 00:21:17,800 The cook on the beef was beautifully tender. Well seasoned as well. 471 00:21:17,800 --> 00:21:19,800 The pomme puree was great. 472 00:21:19,800 --> 00:21:21,400 I liked the carrot. 473 00:21:21,400 --> 00:21:24,000 I thought it was a really interesting way of presenting it. 474 00:21:24,000 --> 00:21:25,960 That beautiful sweetness works really well 475 00:21:25,960 --> 00:21:28,160 in combination with the mustard sauce 476 00:21:28,160 --> 00:21:30,240 because the mustard sauce is quite sharp. 477 00:21:30,240 --> 00:21:32,080 Love the sauce, love the beef. 478 00:21:32,080 --> 00:21:37,200 All those flavours, like, actually really good restaurant food. 479 00:21:38,240 --> 00:21:39,520 Thank you. 480 00:21:39,520 --> 00:21:41,040 Yes! Well done, mate. Yeah! 481 00:21:41,040 --> 00:21:43,680 Thank you! (APPLAUSE) 482 00:21:44,680 --> 00:21:46,560 That was good feedback about your steak and everything. 483 00:21:46,560 --> 00:21:47,640 That's awesome. 484 00:21:47,640 --> 00:21:49,440 Next up, Robbie! 485 00:21:49,440 --> 00:21:50,760 (APPLAUSE) 486 00:21:52,160 --> 00:21:55,040 ROBBIE: Flambeed duck with a Scotch sauce. 487 00:21:55,040 --> 00:21:56,680 SHANNON: There's some good flavours in the sauce. 488 00:21:56,680 --> 00:21:59,200 And all the veg seemed to be cooked quite nicely. 489 00:21:59,200 --> 00:22:00,440 JOCK: Malissa. 490 00:22:00,440 --> 00:22:02,680 MALISSA: I've made flambeed prawns 491 00:22:02,680 --> 00:22:03,960 with a mango salad. 492 00:22:03,960 --> 00:22:07,840 It was zippy, it was spicy, it was tasty. 493 00:22:07,840 --> 00:22:09,280 JOCK: Well done. Thank you! 494 00:22:09,280 --> 00:22:11,000 Thanks, Malissa. (APPLAUSE) 495 00:22:11,000 --> 00:22:12,080 Theo. 496 00:22:12,080 --> 00:22:16,720 Crepe suzette with apple compote, fresh apple and fresh orange. 497 00:22:16,720 --> 00:22:18,520 Crepes are really nice. 498 00:22:18,520 --> 00:22:20,600 Good flavour off the flambe there as well. 499 00:22:20,600 --> 00:22:21,960 Thank you. 500 00:22:21,960 --> 00:22:23,200 Thanks, mate. Well done, Theo. 501 00:22:23,200 --> 00:22:24,640 (APPLAUSE) 502 00:22:27,920 --> 00:22:30,000 Next up, it's Adi! 503 00:22:30,000 --> 00:22:32,200 (APPLAUSE AND CHEERING) Can you help me? 504 00:22:32,200 --> 00:22:33,600 Is that alright? 505 00:22:33,600 --> 00:22:35,320 And friends! 506 00:22:35,320 --> 00:22:38,640 My heart is in my mouth. 507 00:22:38,640 --> 00:22:41,840 I just hope that the judges get it and I hope that it lights. 508 00:22:41,840 --> 00:22:44,960 And I hope that it's enough for the marshmallows to torch. 509 00:22:44,960 --> 00:22:47,080 If this doesn't light in front of the judges, 510 00:22:47,080 --> 00:22:49,360 then I haven't flambeed. 511 00:22:59,800 --> 00:23:02,200 If this doesn't light in front of the judges, 512 00:23:02,200 --> 00:23:04,200 then I haven't flambeed. 513 00:23:06,200 --> 00:23:08,080 Thanks, mate. Thank you. No worries. 514 00:23:08,080 --> 00:23:10,600 If I could be judges on both dishes together, that'd be good. 515 00:23:10,600 --> 00:23:11,800 Thanks. (LAUGHS) 516 00:23:11,800 --> 00:23:14,240 Adi, what have you made us? I've made you my take on... 517 00:23:14,240 --> 00:23:15,560 Stop, stop, stop. 518 00:23:17,040 --> 00:23:18,520 Where's the accent? Oh! 519 00:23:18,520 --> 00:23:20,320 (LAUGHTER) Let's have it. Go on. 520 00:23:20,320 --> 00:23:23,320 (AMERICAN ACCENT) I've made you my take on 'smores. 521 00:23:23,320 --> 00:23:26,520 (LAUGHS) (MELISSA CHORTLES) 522 00:23:26,520 --> 00:23:29,520 (NORMAL ACCENT) It's a graham cracker crumb base, 523 00:23:29,520 --> 00:23:32,360 an orange jam and a chocolate cremeaux. 524 00:23:32,360 --> 00:23:34,280 And some marshmallows on sticks on the side 525 00:23:34,280 --> 00:23:36,200 so that you can toast them. 526 00:23:37,360 --> 00:23:39,640 Oh! OK. 527 00:23:41,080 --> 00:23:43,720 Alright, I am nervous, but I think this should work. 528 00:23:43,720 --> 00:23:46,400 OK. Alrighty. 529 00:23:52,320 --> 00:23:53,440 OK. 530 00:23:57,640 --> 00:23:59,720 What are you doing? Covering my eyebrows. 531 00:23:59,720 --> 00:24:01,120 She's nervous. (LAUGHS) 532 00:24:02,840 --> 00:24:04,320 Whoop! 533 00:24:04,320 --> 00:24:06,920 Toast away, toast away, toast away. 534 00:24:06,920 --> 00:24:10,160 MELISSA: Move a bit. ANDY: Oh! 535 00:24:11,560 --> 00:24:13,760 That'll do. Yeah, that'll do. That'll do. 536 00:24:13,760 --> 00:24:15,440 That will do fine. 537 00:24:25,240 --> 00:24:26,720 (SIGHS) 538 00:24:32,240 --> 00:24:34,080 I really like it. 539 00:24:34,080 --> 00:24:35,560 Oh! 540 00:24:35,560 --> 00:24:39,440 Because out of everyone, the flambe element was, like, the most creative 541 00:24:39,440 --> 00:24:41,520 and that's what today was about. 542 00:24:41,520 --> 00:24:43,240 Your marshmallow was great. 543 00:24:43,240 --> 00:24:46,200 The orange jam sent it to another level. 544 00:24:46,200 --> 00:24:48,320 That beautiful, lovely texture. 545 00:24:48,320 --> 00:24:51,760 Graham cracker was great. Really successful one for you today. 546 00:24:51,760 --> 00:24:54,320 I really liked the creativity and the execution of it. 547 00:24:54,320 --> 00:24:56,120 Thank you. I also liked it. 548 00:24:56,120 --> 00:24:59,760 The chocolate layer was nice and airy and beautiful. 549 00:24:59,760 --> 00:25:01,680 It's so good. Thank you. 550 00:25:01,680 --> 00:25:04,200 I mean, you know, like, I love that you're doing something different. 551 00:25:04,200 --> 00:25:05,640 Yeah. You're pushing yourself. 552 00:25:05,640 --> 00:25:06,880 You're challenging yourself. 553 00:25:06,880 --> 00:25:09,120 And that's what this competition's all about, so well done. 554 00:25:09,120 --> 00:25:10,920 Thank you, guys! ANDY: Nice work, Adi! 555 00:25:10,920 --> 00:25:12,840 (APPLAUSE) 556 00:25:15,040 --> 00:25:17,080 Next up down the front, Brent! 557 00:25:17,080 --> 00:25:18,360 (APPLAUSE) 558 00:25:21,760 --> 00:25:22,960 Ooh! 559 00:25:22,960 --> 00:25:24,800 Righto, mate, what's the dish? 560 00:25:24,800 --> 00:25:27,840 Bourbon barbecue glazed chicken skewers. 561 00:25:27,840 --> 00:25:31,640 Obviously needed to get the sauce bang-on 562 00:25:31,640 --> 00:25:33,160 'cause the bourbon was in there. 563 00:25:50,560 --> 00:25:52,000 Brent... Yeah? 564 00:25:53,760 --> 00:25:55,920 CONTESTANT: Whoo! (ALL APPLAUD) 565 00:25:57,920 --> 00:26:01,400 Brilliant. This is the kind of food that suits you. 566 00:26:01,400 --> 00:26:05,000 That sort of really blokey dude food, 567 00:26:05,000 --> 00:26:06,520 but just delicious! 568 00:26:06,520 --> 00:26:08,920 Great amount of work went into that sauce 569 00:26:08,920 --> 00:26:10,520 from the flambe all the way through. 570 00:26:10,520 --> 00:26:12,920 You worked that sauce, you worked the flavour, 571 00:26:12,920 --> 00:26:14,400 you teased everything out of it. 572 00:26:14,400 --> 00:26:17,640 It's a really interesting take on a barbecue sauce. 573 00:26:17,640 --> 00:26:20,520 That is how you flambe with flair. 574 00:26:21,640 --> 00:26:24,440 Succulent, smoky chicken, punchy sauce. 575 00:26:24,440 --> 00:26:26,360 Even the corn gave it some sweetness. 576 00:26:26,360 --> 00:26:28,520 Some freshness from the salad and the pickles. 577 00:26:28,520 --> 00:26:30,280 Perfect. Yeah. Thank you. 578 00:26:30,280 --> 00:26:32,200 Welcome back, Brent! CONTESTANT: Yes! 579 00:26:32,200 --> 00:26:34,960 CONTESTANT 2: Well done, Brent! Well done! 580 00:26:34,960 --> 00:26:36,840 Smashed it! Well done. 581 00:26:36,840 --> 00:26:38,200 Excellent. 582 00:26:42,800 --> 00:26:44,440 (DRAMATIC MUSIC) 583 00:26:44,440 --> 00:26:47,960 In round 1, we wanted to see flambe. 584 00:26:47,960 --> 00:26:50,800 And one of your dishes was so good, 585 00:26:50,800 --> 00:26:53,600 it set the MasterChef kitchen on fire. 586 00:26:55,280 --> 00:26:57,320 That dish was cooked by you... 587 00:26:59,720 --> 00:27:01,720 ..Brent. CONTESTANT: Yes, Brent! 588 00:27:01,720 --> 00:27:04,560 (APPLAUSE) 589 00:27:04,560 --> 00:27:06,680 Brent, you're in round 2, so come on down here. 590 00:27:06,680 --> 00:27:08,880 The rest of you, up to the gantry! 591 00:27:08,880 --> 00:27:10,200 (APPLAUSE) DECLAN: Good luck. 592 00:27:10,200 --> 00:27:12,160 CATH: Good luck. Thanks. 593 00:27:12,160 --> 00:27:14,680 Immunity doesn't come along real easy 594 00:27:14,680 --> 00:27:17,880 and to win one is absolutely amazing. 595 00:27:17,880 --> 00:27:21,000 Like, God, I'd, you know, love an immunity pin. 596 00:27:21,000 --> 00:27:22,560 Like, one sitting there. 597 00:27:22,560 --> 00:27:23,680 Brilliant. 598 00:27:23,680 --> 00:27:25,880 Brent, winning round 1 means that you're safe 599 00:27:25,880 --> 00:27:28,280 from Sunday night's elimination. 600 00:27:28,280 --> 00:27:33,040 And the only thing that stands between you and that pin 601 00:27:33,040 --> 00:27:36,000 is the chef that's about to walk through those doors. 602 00:27:36,000 --> 00:27:39,520 Be warned - he has an international reputation 603 00:27:39,520 --> 00:27:44,320 and over 50 years experience as a chef. 604 00:27:44,320 --> 00:27:45,840 50 years! 605 00:27:45,840 --> 00:27:49,760 He's worked in not one but two restaurants in France 606 00:27:49,760 --> 00:27:51,200 with three Michelin stars 607 00:27:51,200 --> 00:27:54,280 before making the move to Australia in the late '70s 608 00:27:54,280 --> 00:27:57,520 where he became a national treasure. 609 00:27:58,680 --> 00:28:01,040 He's written 23 cookbooks 610 00:28:01,040 --> 00:28:04,160 and he's cooked on our TV screens 611 00:28:04,160 --> 00:28:07,120 before...most of you were born. 612 00:28:07,120 --> 00:28:08,680 Oh. 613 00:28:09,680 --> 00:28:11,520 Please put your hands together 614 00:28:11,520 --> 00:28:15,480 for the one, the only Gabriel Gate! 615 00:28:15,480 --> 00:28:18,320 Oh, of course! (APPLAUSE) 616 00:28:19,480 --> 00:28:21,840 (LOUD CHEERING) 617 00:28:23,240 --> 00:28:25,280 (WHISTLES) 618 00:28:26,280 --> 00:28:27,960 How are you? Yeah, I'm good. 619 00:28:27,960 --> 00:28:30,080 It's nice to be here with you. Yeah, you too. 620 00:28:30,080 --> 00:28:31,760 Hi, guys. Hello! 621 00:28:31,760 --> 00:28:33,680 Gabriel. C'est moi! 622 00:28:33,680 --> 00:28:36,040 Welcome to the MasterChef kitchen, mate! 623 00:28:36,040 --> 00:28:39,240 Thank you. It's a pleasure. It's an honour. It's a thrill. 624 00:28:39,240 --> 00:28:41,840 Brent, surely you grew up watching this great man on the telly. 625 00:28:41,840 --> 00:28:43,320 I didn't. (LIGHT LAUGHTER) 626 00:28:43,320 --> 00:28:45,560 OK. He's too young. His grandmother did. 627 00:28:45,560 --> 00:28:47,080 Yeah. (HEARTY LAUGHTER) 628 00:28:48,640 --> 00:28:51,400 Who's... Who's... Yeah, Cath would have, for sure! 629 00:28:51,400 --> 00:28:53,000 Yes, yes! Absolutely. 630 00:28:53,000 --> 00:28:56,240 A big Gabriel fan? Pioneer of cooking shows, really... 631 00:28:56,240 --> 00:28:57,240 Yeah. Thank you. 632 00:28:57,240 --> 00:28:58,840 ..in Australia. So I grew up watching you. 633 00:28:58,840 --> 00:29:01,080 So, it's, yeah, it's really nice. 634 00:29:01,080 --> 00:29:03,080 Right, well, 635 00:29:03,080 --> 00:29:07,480 hiding under this cloth behind me are some ingredients. 636 00:29:08,480 --> 00:29:13,360 Your job today will be to pick just one and feature it in your dish. 637 00:29:13,360 --> 00:29:15,360 Brent, you'll have first pick. Yep. 638 00:29:15,360 --> 00:29:17,280 And you also have a head start. Yeah. 639 00:29:17,280 --> 00:29:20,440 You'll have 75 minutes to complete your dish. 640 00:29:20,440 --> 00:29:24,560 Gabriel, you'll have 60 minutes to complete yours. 641 00:29:25,600 --> 00:29:28,520 Sorry. (ALL LAUGH) 642 00:29:30,200 --> 00:29:32,040 (LAUGHS) 643 00:29:32,040 --> 00:29:33,640 We'll taste your dishes blind. 644 00:29:33,640 --> 00:29:36,400 And, Brent, if you get the high score, you win that bad boy. 645 00:29:36,400 --> 00:29:37,840 Sweet. Let's do it. (LAUGHS) 646 00:29:37,840 --> 00:29:39,440 Before we reveal those ingredients, 647 00:29:39,440 --> 00:29:42,560 Gabriel, you have to head to the locker room and wait your turn. 648 00:29:42,560 --> 00:29:43,880 So, see you, mate. 649 00:29:43,880 --> 00:29:46,120 Thank you. CONTESTANT: Awesome. 650 00:29:46,120 --> 00:29:47,960 (CHEERING AND APPLAUSE) 651 00:29:47,960 --> 00:29:52,280 ROBBIE: I always watched him. He's very clever. He's a very clever man. 652 00:29:52,280 --> 00:29:56,360 MELISSA: Brent, today's challenge will feature a mixed range... 653 00:29:58,360 --> 00:29:59,400 ..of beverages. 654 00:29:59,400 --> 00:30:00,520 Cool. 655 00:30:02,960 --> 00:30:05,200 Ohhh! Ooh! 656 00:30:05,200 --> 00:30:07,080 You get to pick your poison, 657 00:30:07,080 --> 00:30:10,160 but whatever you choose, it must feature in your finished dish. 658 00:30:12,200 --> 00:30:15,640 The three of us want it to be a surprise, so it's over to Shannon. 659 00:30:17,280 --> 00:30:18,680 Good luck, mate! 660 00:30:22,000 --> 00:30:26,040 SHANNON: Alright, Brent, that's a pretty good choice, I reckon. 661 00:30:26,040 --> 00:30:27,800 Yeah, it's good. 662 00:30:27,800 --> 00:30:31,960 So, have you cooked with any of these beverages before? 663 00:30:31,960 --> 00:30:35,600 Um, so I've done a glaze from reducing cola. 664 00:30:35,600 --> 00:30:37,760 Same as, uh, orange juice. Yep. 665 00:30:37,760 --> 00:30:41,520 Um...I could probably do beer batter... 666 00:30:41,520 --> 00:30:43,000 Yeah. Um... 667 00:30:43,000 --> 00:30:45,360 You gotta play to your strengths. Yeah, play on my strengths. 668 00:30:45,360 --> 00:30:47,040 Which are powerful flavours. Yeah. 669 00:30:47,040 --> 00:30:48,720 And that's what got you here. Yeah. 670 00:30:48,720 --> 00:30:50,400 Right now. Today. 671 00:30:53,160 --> 00:30:57,160 Yeah, I think I'm gonna, uh, do something with orange juice. 672 00:30:57,160 --> 00:31:00,320 I could make a glaze or...or a sauce. 673 00:31:00,320 --> 00:31:01,920 The orange juice? OK. OK. Yeah. Yep. 674 00:31:03,840 --> 00:31:05,440 CATH: Here we go! 675 00:31:09,720 --> 00:31:11,240 Alright, Brent. Yep. 676 00:31:11,240 --> 00:31:14,520 Your time starts now. (EXCITING MUSIC) 677 00:31:14,520 --> 00:31:16,000 (CONTESTANTS CLAP AND CALL OUT) 678 00:31:16,000 --> 00:31:20,880 BRENT: Gabriel Gate, he's been on TV longer than I've been on Earth. 679 00:31:20,880 --> 00:31:23,400 I know it's just about an impossible task 680 00:31:23,400 --> 00:31:24,920 to take on someone like that. 681 00:31:24,920 --> 00:31:28,480 But if there's a chance to win this, I've got to beat him on flavour. 682 00:31:28,480 --> 00:31:30,320 I've got to make it just punchy. 683 00:31:30,320 --> 00:31:31,720 Star anise. 684 00:31:31,720 --> 00:31:33,400 I need to smack it outta the park. 685 00:31:33,400 --> 00:31:36,000 Galangal, garlic. 686 00:31:36,000 --> 00:31:40,000 I'm making orange glazed duck, nam jim salad, pancakes 687 00:31:40,000 --> 00:31:41,520 and a duck sauce. 688 00:31:41,520 --> 00:31:43,600 Whoo! Come on, Brent! 689 00:31:43,600 --> 00:31:47,920 My style of cooking, very sort of heavy spices 690 00:31:47,920 --> 00:31:49,720 and South-East Asian flavours. 691 00:31:49,720 --> 00:31:52,320 I think orange juice will marry up really well with that. 692 00:31:52,320 --> 00:31:53,880 SHANNON: You got enough stock there? Yep. 693 00:31:53,880 --> 00:31:55,800 Get your orange juice reducing a little bit too. 694 00:31:55,800 --> 00:31:56,800 Yep. 695 00:31:56,800 --> 00:32:00,000 I'm cooking the duck in the pressure cooker with stock - 696 00:32:00,000 --> 00:32:04,400 galangal, ginger, lemongrass, garlic, star anise, cinnamon. 697 00:32:05,480 --> 00:32:06,600 Golly! 698 00:32:06,600 --> 00:32:07,960 Let it all out. 699 00:32:07,960 --> 00:32:12,240 Once the duck is cooked, I'll reduce the stock into a duck sauce. 700 00:32:13,880 --> 00:32:17,840 I'm also gonna reduce orange juice and make a glaze 701 00:32:17,840 --> 00:32:19,920 with the same things that are in my duck sauce. 702 00:32:19,920 --> 00:32:22,800 That way that sauce makes sense with the glaze. 703 00:32:24,120 --> 00:32:27,040 It's very daunting, cooking against Gabriel. 704 00:32:27,040 --> 00:32:29,440 51 years experience. 705 00:32:29,440 --> 00:32:31,600 Like, I'm not in a great position, 706 00:32:31,600 --> 00:32:34,400 but you never know, weirder things have happened. 707 00:32:34,400 --> 00:32:36,240 He could be feeling the stress. 708 00:32:36,240 --> 00:32:38,440 This kitchen, it throws ya. 709 00:32:38,440 --> 00:32:40,800 It just makes you do silly things. 710 00:32:40,800 --> 00:32:41,800 (EXHALES) 711 00:32:47,040 --> 00:32:49,440 So I'm just gonna pickle the cucumber. 712 00:32:49,440 --> 00:32:51,800 Yeah. Um...just do like... 713 00:32:51,800 --> 00:32:53,840 I can put...Yeah. Cucumber, carrot. 714 00:32:53,840 --> 00:32:55,840 You're gonna use this in your salad as well. 715 00:32:55,840 --> 00:32:57,600 Yep. OK. Now you're on your way. 716 00:32:57,600 --> 00:32:59,240 OK. You've nearly had 15 minutes. 717 00:32:59,240 --> 00:33:01,120 I'm gonna go get Gabriel. Yep. 718 00:33:01,120 --> 00:33:04,120 Come on, Brent! Let's go, Brent! 719 00:33:04,120 --> 00:33:06,520 The immunity pin is a massive advantage. 720 00:33:06,520 --> 00:33:10,480 But how can I beat Gabriel? You know, he's such a legend. 721 00:33:10,480 --> 00:33:12,520 I'm not gonna be able to do that. 722 00:33:27,640 --> 00:33:29,360 OK, Gabriel. 723 00:33:29,360 --> 00:33:31,320 In front of me there's a selection of beverages. 724 00:33:31,320 --> 00:33:34,960 Brent chose orange juice to feature heavily in his dish. 725 00:33:34,960 --> 00:33:39,640 Now, you have to choose a beverage to feature heavily in your dish. 726 00:33:40,640 --> 00:33:42,360 Champagne. Yeah. 727 00:33:42,360 --> 00:33:44,240 Beer. Yeah. 728 00:33:44,240 --> 00:33:45,520 Cola. Yeah. 729 00:33:45,520 --> 00:33:46,680 Vodka. Yeah. 730 00:33:46,680 --> 00:33:48,080 Tonic. Yeah. 731 00:33:48,080 --> 00:33:49,560 Ginger ale. Yeah. 732 00:33:49,560 --> 00:33:51,280 Gin. Yeah. 733 00:33:51,280 --> 00:33:52,760 Sarsparilla. Yeah. 734 00:33:52,760 --> 00:33:53,920 White wine. 735 00:33:54,920 --> 00:33:56,920 I'll go for champagne. Here you go, sir. 736 00:33:56,920 --> 00:34:00,760 Can I drink some of it? Of course you can! (LAUGHS) 737 00:34:00,760 --> 00:34:03,440 Your 60 minutes starts now. 738 00:34:03,440 --> 00:34:05,880 Thank you. (CONTESTANTS CHEER) 739 00:34:08,720 --> 00:34:11,720 GABRIEL: Cooking is about nostalgia. 740 00:34:12,840 --> 00:34:18,320 We all love the favourite dish that our mothers or grandmother cooked. 741 00:34:18,320 --> 00:34:19,720 OK. 742 00:34:19,720 --> 00:34:23,240 The memory of flavours on your youth is unique. 743 00:34:25,200 --> 00:34:27,720 I really love to cook with seafood 744 00:34:27,720 --> 00:34:30,520 because it's a very delicate ingredient. 745 00:34:30,520 --> 00:34:34,080 The best seafood generally comes from Australia. 746 00:34:35,240 --> 00:34:38,560 When you're French, you cook a lot with champagne. 747 00:34:38,560 --> 00:34:40,120 Some lemon here. 748 00:34:40,120 --> 00:34:44,360 So this is France and Australia mixed together. 749 00:34:44,360 --> 00:34:46,840 (CONTESTANTS CHEER AND APPLAUD) 750 00:34:46,840 --> 00:34:53,600 I am going to do a casserolette de crevettes avec des moules, 751 00:34:53,600 --> 00:34:57,520 une julienne de legumes et un sauce champagne. 752 00:34:57,520 --> 00:35:00,200 ADI: Oui, champagne. Ahh! 753 00:35:00,200 --> 00:35:01,320 (LAUGHS) 754 00:35:01,320 --> 00:35:04,720 So it is a seafood casserole, if you want, 755 00:35:04,720 --> 00:35:08,040 with prawns and mussels, 756 00:35:08,040 --> 00:35:12,320 with vegetable julienne, as well as a champagne sauce. 757 00:35:13,600 --> 00:35:15,080 CATH: Hmm. Beautiful. 758 00:35:15,080 --> 00:35:19,480 With cooking, you need to have a contrast of texture and flavour. 759 00:35:19,480 --> 00:35:21,560 You need to seduce with that contrast. 760 00:35:21,560 --> 00:35:22,560 Yes. Yeah. 761 00:35:22,560 --> 00:35:23,600 Oui. 762 00:35:23,600 --> 00:35:25,120 (RIPPLING MUSIC) 763 00:35:35,480 --> 00:35:38,040 Let's go, Gabriel! You're a bloody legend, mate. 764 00:35:39,120 --> 00:35:40,920 (CONTESTANTS LAUGH) 765 00:35:41,920 --> 00:35:43,600 DECLAN: His knife skills right now... 766 00:35:43,600 --> 00:35:46,760 He's cutting, like, everything super fine and nicely. 767 00:35:46,760 --> 00:35:49,280 He just julienned a carrot like it was nothing. 768 00:35:49,280 --> 00:35:51,280 BRENT: You can hear the gantry just going off. 769 00:35:51,280 --> 00:35:54,000 I've got to go and have a look what Gabriel's up to. 770 00:35:58,840 --> 00:36:00,840 Oh, look at that. Look at that. Look at that! 771 00:36:00,840 --> 00:36:02,240 Finished? Ohh! 772 00:36:02,240 --> 00:36:04,480 (ADI LAUGHS) "Look at that!" THEO: That's how you do it. 773 00:36:04,480 --> 00:36:06,760 I haven't finished yet! I don't... (GABRIEL LAUGHS) 774 00:36:06,760 --> 00:36:08,640 (ALL LAUGH) 775 00:36:08,640 --> 00:36:10,280 Everything he's cut is the exact same size.. 776 00:36:10,280 --> 00:36:12,640 Like, everything. It's just absolute technique. 777 00:36:12,640 --> 00:36:16,040 No, no, no. No. So the key's not to cut the fingers. 778 00:36:16,040 --> 00:36:17,280 (LAUGHS) 779 00:36:17,280 --> 00:36:19,280 Ah, that's good. Yeah. 780 00:36:19,280 --> 00:36:22,320 I wasn't worried. Well done. I'm worried now. 781 00:36:22,320 --> 00:36:24,320 Bonne chance! Good luck! Good luck to you too. 782 00:36:24,320 --> 00:36:26,560 You don't need it, but good luck. Oh, I love him! 783 00:36:26,560 --> 00:36:28,280 He's so nice. 784 00:36:28,280 --> 00:36:30,080 I've got no experience compared to Gabriel. 785 00:36:30,080 --> 00:36:33,880 You know, 51 years versus my measly... 786 00:36:33,880 --> 00:36:37,520 ..one, two...oh, three... three years! 787 00:36:37,520 --> 00:36:39,040 But if I worry about him, 788 00:36:39,040 --> 00:36:40,840 I'm just gonna put too much pressure on myself, 789 00:36:40,840 --> 00:36:44,480 so I'm just gonna worry about my cook and see what happens. 790 00:36:44,480 --> 00:36:47,560 Feels like time is starting to speed up. 791 00:36:47,560 --> 00:36:51,160 You've only got 30 minutes to go! (CONTESTANTS CHEER AND APPLAUD) 792 00:36:51,160 --> 00:36:53,520 CONTESTANT: Go, Brent! Come on, Brent! 793 00:36:54,520 --> 00:36:56,360 PHIL: Yeah, Gabriel, let's go. 794 00:36:56,360 --> 00:36:59,960 I am really thrilled to compete in the MasterChef challenge. 795 00:36:59,960 --> 00:37:02,360 I think competition makes you focus. 796 00:37:02,360 --> 00:37:04,440 Makes you excel. 797 00:37:04,440 --> 00:37:06,520 It makes you be creative. 798 00:37:08,080 --> 00:37:12,840 You want to cook the best possible food, so you do your best. 799 00:37:15,400 --> 00:37:17,840 I'm proper fangirling. This is crazy. I... 800 00:37:17,840 --> 00:37:18,960 (CONTESTANTS CHEER) 801 00:37:18,960 --> 00:37:20,480 I have watched Gabriel... 802 00:37:21,680 --> 00:37:22,920 ..for years. 803 00:37:24,200 --> 00:37:26,120 Whoo! 804 00:37:26,120 --> 00:37:30,520 RALPH: He's chillin'. (LAUGHS) He's literally chillin'. (LAUGHS) 805 00:37:33,680 --> 00:37:36,600 Look how relaxed he is! This is so cool! 806 00:37:36,600 --> 00:37:40,400 Now we are talking! CONTESTANTS: Yes! 807 00:37:40,400 --> 00:37:41,720 He looks relaxed. 808 00:37:41,720 --> 00:37:43,880 (CORK POPS) CONTESTANT: Whoo! 809 00:37:43,880 --> 00:37:47,320 Champagne and seafood goes very well. 810 00:37:47,320 --> 00:37:49,160 ADI: Are you making a beurre blanc? 811 00:37:50,160 --> 00:37:52,480 Something like that. Something like that. 812 00:37:52,480 --> 00:37:54,120 A variation. Beautiful. 813 00:37:54,120 --> 00:37:56,520 DECLAN: I made a tarragon beurre blanc last week. 814 00:37:56,520 --> 00:37:58,120 Oh, good. Yeah. 815 00:37:58,120 --> 00:38:01,680 It's almost like a bearnaise. Yes! It is. 816 00:38:01,680 --> 00:38:03,080 Without the yolk. Yeah. 817 00:38:03,080 --> 00:38:06,400 Do you know what a bearnaise is? I thought he said mayonnaise. 818 00:38:06,400 --> 00:38:08,480 (LAUGHS) 819 00:38:08,480 --> 00:38:12,320 I want to marry the dish. The dish needs to work together. 820 00:38:12,320 --> 00:38:16,360 And so I added a little bit of the cooking liquid from the vegetables 821 00:38:16,360 --> 00:38:17,840 and the mussels. 822 00:38:17,840 --> 00:38:19,960 CATH: Oh, yum! 823 00:38:19,960 --> 00:38:22,440 That will make it a very delicious, 824 00:38:22,440 --> 00:38:26,240 powerful, flavoursome champagne sauce. 825 00:38:26,240 --> 00:38:29,440 Time is not on your side now! It's only 10 minutes to go! 826 00:38:29,440 --> 00:38:32,920 (CONTESTANTS CALL OUT AND APPLAUD) 827 00:38:35,760 --> 00:38:39,920 At home, we're always cooking against the clock, 828 00:38:39,920 --> 00:38:42,480 but my clock at home is a lot smaller. 829 00:38:45,800 --> 00:38:48,440 Just finishing the nam jim sauce. I've got the glaze done. 830 00:38:48,440 --> 00:38:51,520 The salad's cut. I'm just waiting on the pressure cooker. 831 00:38:51,520 --> 00:38:53,440 Man, I've got to make these pancakes. 832 00:38:53,440 --> 00:38:55,160 I'm just gonna get myself... 833 00:38:56,960 --> 00:39:00,400 ..into a good position to serve up something really yummy. 834 00:39:00,400 --> 00:39:02,520 DECLAN: It smells amazing. ROBBIE: Mmm. 835 00:39:02,520 --> 00:39:04,880 This is more your style of cooking. Yeah, I know. 836 00:39:04,880 --> 00:39:07,440 Those legs done? Yep. 837 00:39:08,920 --> 00:39:10,400 (STEAM HISSES) 838 00:39:17,640 --> 00:39:19,560 Yeah. Yeah, they're beautifully cooked. 839 00:39:19,560 --> 00:39:22,440 Oh, my God! Thank you. I needed that. 840 00:39:22,440 --> 00:39:25,080 I need everything perfect to win this. 841 00:39:25,080 --> 00:39:26,840 But now I've got to reduce that sauce. 842 00:39:27,840 --> 00:39:31,360 Everything's gotta marry up. I want that orange juice heavy. 843 00:39:31,360 --> 00:39:35,920 And hope, just hope, it is vibrant with flavour. 844 00:39:35,920 --> 00:39:38,120 CATH: It smells beautiful, Brent. Thank you! 845 00:39:38,120 --> 00:39:39,800 PHIL: Come on, mate! Nearly there! Nearly there! 846 00:39:39,800 --> 00:39:41,840 MALISSA: Yeah, come on, Brent! It looks amazing! 847 00:39:43,800 --> 00:39:47,120 I'm balancing the sauce, cooking my pancakes, 848 00:39:47,120 --> 00:39:48,520 glazing my duck. 849 00:39:48,520 --> 00:39:51,000 Right now, I'm multitasking like my wife. 850 00:39:51,000 --> 00:39:53,040 I flip the duck leg. 851 00:39:53,040 --> 00:39:55,320 SHANNON: That's too high. 852 00:39:55,320 --> 00:39:56,480 Shit. 853 00:39:56,480 --> 00:39:58,160 The glaze is burnt. 854 00:39:58,160 --> 00:40:00,240 This is my main thing. It's the duck. 855 00:40:01,240 --> 00:40:04,280 If I can't fix it, I'm done. 856 00:40:10,000 --> 00:40:16,040 ANNOUNCER: In the mood to cook? 857 00:40:16,040 --> 00:40:17,600 on 10 play. 858 00:40:21,160 --> 00:40:23,440 SHANNON: Five minutes to go! Come on, come on! 859 00:40:23,440 --> 00:40:25,400 (CONTESTANTS SHOUT) 860 00:40:28,600 --> 00:40:30,160 BRENT: Five minutes to go 861 00:40:30,160 --> 00:40:32,720 and I've just burnt the orange glaze on the duck. 862 00:40:32,720 --> 00:40:34,280 SHANNON: Scrape that off, unfortunately. 863 00:40:34,280 --> 00:40:35,760 Don't panic, don't panic. 864 00:40:36,760 --> 00:40:38,760 PHIL: Come on, man, last few minutes, let's go. 865 00:40:38,760 --> 00:40:40,720 The glaze has just burnt to the outside, 866 00:40:40,720 --> 00:40:42,480 but I can just peel it off 867 00:40:42,480 --> 00:40:44,080 and then, you know, keep glazing. 868 00:40:44,080 --> 00:40:45,840 SHANNON: Oh, they look good. 869 00:40:45,840 --> 00:40:47,960 The food gods have been looking down on me today. 870 00:40:47,960 --> 00:40:50,160 MALISSA: On you, Brent. Go, Brent! 871 00:40:51,160 --> 00:40:54,200 Whether it's as good as the Frenchman next to me, 872 00:40:54,200 --> 00:40:55,200 probably not. 873 00:40:55,200 --> 00:40:57,520 But it's Goddamn tasty. 874 00:40:58,640 --> 00:40:59,920 Yum. 875 00:40:59,920 --> 00:41:02,960 I did my apprenticeship with the man that used to have the title 876 00:41:02,960 --> 00:41:04,520 of the King of the Beurre Blanc. 877 00:41:04,520 --> 00:41:06,640 CATH: This is real nostalgia for us, isn't it? 878 00:41:06,640 --> 00:41:08,040 RHIANNON: Bloody oath! Mmm. 879 00:41:08,040 --> 00:41:10,760 Watching Gabriel, watching him cook. Yes! I know. 880 00:41:10,760 --> 00:41:12,360 It's crazy! Very special. 881 00:41:12,360 --> 00:41:14,560 So what do you do when you finish early? 882 00:41:14,560 --> 00:41:16,000 You have a glass of champagne. 883 00:41:16,000 --> 00:41:17,480 (LAUGHTER) Yeah! 884 00:41:18,480 --> 00:41:19,760 (LAUGHTER) 885 00:41:20,760 --> 00:41:22,160 (LAUGHS) 886 00:41:22,160 --> 00:41:24,120 Gabriel? Yep. 887 00:41:24,120 --> 00:41:26,280 Enough of the talk, mate. Come on! Are you ready? 888 00:41:26,280 --> 00:41:27,480 Ready to rock? 889 00:41:28,480 --> 00:41:29,720 He was done! 890 00:41:29,720 --> 00:41:32,040 Are you...are you finished? I'm finished. 891 00:41:32,040 --> 00:41:33,040 Jesus. 892 00:41:33,040 --> 00:41:35,720 Very lovely, Garbiel! 893 00:41:35,720 --> 00:41:37,800 Oh, that's beautiful. 894 00:41:38,800 --> 00:41:41,520 Where's the glass? (LAUGHS) 895 00:41:41,520 --> 00:41:44,680 CONTESTANT: Come on, Brent! It looks amazing! 896 00:41:45,680 --> 00:41:46,800 PHIL: Let's go! 897 00:41:46,800 --> 00:41:48,400 OK, that's it. 10... 898 00:41:48,400 --> 00:41:50,760 ALL: ..9, 8, 899 00:41:50,760 --> 00:41:54,000 7, 6, 5, 900 00:41:54,000 --> 00:41:55,680 4, 3, 901 00:41:55,680 --> 00:41:57,840 2, 1! 902 00:41:57,840 --> 00:41:59,960 (ALL CHEER) 903 00:41:59,960 --> 00:42:01,640 Well done, Brent! 904 00:42:01,640 --> 00:42:03,080 Good job, Brent! 905 00:42:03,080 --> 00:42:05,160 Awesome. Oh! Ooh! Well done. 906 00:42:07,520 --> 00:42:09,200 Oh! Well done. 907 00:42:09,200 --> 00:42:10,720 Cheers! What have you got? 908 00:42:10,720 --> 00:42:12,920 Look at that. Oh, that looks nice. 909 00:42:12,920 --> 00:42:14,440 Oh, that looks nice. 910 00:42:15,800 --> 00:42:17,280 Cheers, mate. Cheers. Best wishes. 911 00:42:17,280 --> 00:42:18,680 Yeah, you too. 912 00:42:21,240 --> 00:42:22,560 Ahhh! 913 00:42:22,560 --> 00:42:24,240 (BIRDSONG) 914 00:42:26,480 --> 00:42:27,960 I love these days. 915 00:42:27,960 --> 00:42:30,840 I love blind tastings because it's just such a lot of fun. 916 00:42:30,840 --> 00:42:33,360 So, today, the challenge - drinks. 917 00:42:33,360 --> 00:42:36,160 They have to incorporate something from that bar cart into it. 918 00:42:36,160 --> 00:42:38,320 And I have a feeling one of them might be 919 00:42:38,320 --> 00:42:41,040 just a little bit more on the classically French side of things. 920 00:42:41,040 --> 00:42:42,800 JOCK: What do we think are Brent's chances? 921 00:42:42,800 --> 00:42:44,280 I think they're good. Yep. 922 00:42:44,280 --> 00:42:46,120 He's starting to find his feet in the competition. 923 00:42:46,120 --> 00:42:47,720 So I think this challenge might suit him. 924 00:42:47,720 --> 00:42:49,920 Here's hoping they are both equally delicious. 925 00:42:49,920 --> 00:42:51,920 Shall we get the first one in? Let's do it. 926 00:43:00,480 --> 00:43:02,120 How are you, mate? Good. How are you? 927 00:43:02,120 --> 00:43:03,640 Great! Good. Thank you. 928 00:43:03,640 --> 00:43:07,960 Orange duck, green nam jim salad, crispy pancakes and a duck sauce. 929 00:43:07,960 --> 00:43:09,400 Cool! Thanks, mate. 930 00:43:09,400 --> 00:43:12,240 Well, it certainly looks fantastic. 931 00:43:12,240 --> 00:43:14,760 Bit of a feast we've got. Smells amazing too. 932 00:43:14,760 --> 00:43:18,120 (SNIFFS) That's... Yeah. The smell. 933 00:43:18,120 --> 00:43:21,200 Right? The aroma went it hits the table, I love that. 934 00:43:21,200 --> 00:43:23,160 Educated guess that he chose orange juice. 935 00:43:23,160 --> 00:43:25,480 Mm. Yes. I reckon you might be right. 936 00:43:25,480 --> 00:43:27,200 Yeah. Yes. 937 00:43:27,200 --> 00:43:28,840 I tell you what, though, it's nicely cooked. 938 00:43:28,840 --> 00:43:30,160 Is it? Oh, yeah! 939 00:43:30,160 --> 00:43:31,680 Ooh! 940 00:43:31,680 --> 00:43:33,200 Look at that! Yum! 941 00:43:33,200 --> 00:43:35,080 Very good. Good, huh? 942 00:43:35,080 --> 00:43:38,920 (LAUGHS) You're mesmerised. 943 00:43:38,920 --> 00:43:40,760 Oh! Look at that. Can you smell that now? 944 00:43:40,760 --> 00:43:42,920 Yes. It's ridiculous. 945 00:43:44,240 --> 00:43:45,800 Thank you. 946 00:43:49,040 --> 00:43:51,200 (CRUNCH!) 947 00:44:08,440 --> 00:44:11,040 (MELISSA LAUGHS) We've got no food left. 948 00:44:11,040 --> 00:44:13,080 Very happy boy over here. 949 00:44:13,080 --> 00:44:14,840 (ANDY AND MELISSA LAUGH) 950 00:44:15,840 --> 00:44:17,840 That was delicious! That was flat-out flavour. 951 00:44:17,840 --> 00:44:21,960 The smart use of the orange juice in that glaze but also in that sauce 952 00:44:21,960 --> 00:44:23,600 is just wafting around. 953 00:44:23,600 --> 00:44:26,680 The meat is just, like, pink and delicious. 954 00:44:26,680 --> 00:44:29,760 And then the crispy pancake, it was the perfect match. 955 00:44:29,760 --> 00:44:31,960 I love it when you smile like that because of food. 956 00:44:31,960 --> 00:44:34,040 It's so good! (LAUGHS) 957 00:44:34,040 --> 00:44:36,320 When you have that many bold flavours on a plate, 958 00:44:36,320 --> 00:44:39,920 you could risk it not being cohesive. 959 00:44:39,920 --> 00:44:43,440 But every single element on the plate ate well together. 960 00:44:43,440 --> 00:44:44,920 They were best mates. 961 00:44:44,920 --> 00:44:46,280 This is masterful cooking. 962 00:44:46,280 --> 00:44:48,920 The sauce tastes like it's come out of a duck breast, 963 00:44:48,920 --> 00:44:50,760 which Gabriel would know exactly how to do. 964 00:44:50,760 --> 00:44:52,760 Right? That's, like, French technique. 965 00:44:52,760 --> 00:44:54,840 It tastes like a saucier made it. 966 00:44:54,840 --> 00:44:57,080 There's doubt for me as to maybe who cooked what. 967 00:44:57,080 --> 00:44:58,080 Mmm. 968 00:44:58,080 --> 00:45:01,480 Every part of this was... was really good. 969 00:45:01,480 --> 00:45:03,240 Score time? Yeah. 970 00:45:09,600 --> 00:45:11,600 (TENSE MUSIC) 971 00:45:19,640 --> 00:45:21,400 Prawn and mussel casserole 972 00:45:21,400 --> 00:45:23,880 with julienne vegetables and a champagne sauce. 973 00:45:23,880 --> 00:45:25,400 Beautiful. Thank you. Thank you. 974 00:45:25,400 --> 00:45:26,400 Thank you. 975 00:45:26,400 --> 00:45:28,720 Looks very French, don't you think, with the champagne sauce? 976 00:45:28,720 --> 00:45:30,320 It does. Just sayin'. 977 00:45:30,320 --> 00:45:31,920 What's underneath? 978 00:45:31,920 --> 00:45:34,720 Julienne vegetables. Julienne? Oh, come on. 979 00:45:34,720 --> 00:45:35,920 (LAUGHS) Like... 980 00:45:35,920 --> 00:45:37,080 Mais oiu. 981 00:45:37,080 --> 00:45:39,040 If the champagne sauce didn't give it away. 982 00:45:39,040 --> 00:45:40,360 (LAUGHS) 983 00:45:58,400 --> 00:46:00,360 (SLURPS) 984 00:46:01,800 --> 00:46:03,920 Did you drink all that? 985 00:46:12,120 --> 00:46:13,960 Oh, it's gonna be hard to say this. 986 00:46:13,960 --> 00:46:16,800 Um...the prawn... 987 00:46:17,920 --> 00:46:19,320 Is yours raw? 988 00:46:31,280 --> 00:46:32,760 Is yours raw? 989 00:46:32,760 --> 00:46:36,520 No, but, unfortunately, it's a bit undercooked. 990 00:46:39,840 --> 00:46:43,040 Yours? Mine was alright. No, mine's fine. Totally fine. 991 00:46:43,040 --> 00:46:46,440 OK, I want to talk, first of all, at the brief 992 00:46:46,440 --> 00:46:48,600 which was to choose a drink off the trolley. 993 00:46:48,600 --> 00:46:50,880 In this case, champagne, the sauce. 994 00:46:50,880 --> 00:46:53,680 Beautiful sort of champagne veloute there. Really nice. 995 00:46:53,680 --> 00:46:55,640 The mussel was perfectly cooked. 996 00:46:55,640 --> 00:47:00,000 Same for the prawn - beautifully prepared and beautifully cooked. 997 00:47:00,000 --> 00:47:02,320 Really nicely cooked proteins. Mmm. 998 00:47:02,320 --> 00:47:04,440 The vegetables had a lovely texture to them. 999 00:47:04,440 --> 00:47:06,200 It was a very tasty plate of food 1000 00:47:06,200 --> 00:47:09,520 with some wonderful display of technique as well. 1001 00:47:09,520 --> 00:47:11,520 The flavour, like, on point. 1002 00:47:11,520 --> 00:47:14,200 Everything is seasoned absolutely perfect. 1003 00:47:14,200 --> 00:47:18,920 I love the sauce. It was really a smart way to use the champagne. 1004 00:47:18,920 --> 00:47:20,440 And it's got a great waft 1005 00:47:20,440 --> 00:47:22,640 and works so well with the white pepper and the butter. 1006 00:47:22,640 --> 00:47:24,960 The mussel was perfectly cooked. Mmm. 1007 00:47:24,960 --> 00:47:26,000 Perfectly cooked. 1008 00:47:26,000 --> 00:47:28,840 However, I've got a bit of an issue with undercooked prawn. 1009 00:47:30,520 --> 00:47:32,640 Gentlemen, shall we score? BOTH: Love to! 1010 00:47:42,240 --> 00:47:45,560 Today was another beautifully nostalgic day 1011 00:47:45,560 --> 00:47:47,040 in the MasterChef kitchen, 1012 00:47:47,040 --> 00:47:48,440 starting with flambe... 1013 00:47:49,440 --> 00:47:51,760 ..and ending with Gate. (LAUGHTER) 1014 00:47:51,760 --> 00:47:54,480 Touche! (ALL LAUGH LOUDLY) 1015 00:47:56,440 --> 00:47:57,760 What a guy! 1016 00:48:00,000 --> 00:48:02,320 Brent, I'm sure it's gonna be a cook that you'll remember 1017 00:48:02,320 --> 00:48:03,760 for quite some time, mate. 1018 00:48:03,760 --> 00:48:05,000 Yeah, definitely. 1019 00:48:05,000 --> 00:48:07,400 What did you cook? Um, the orange duck. 1020 00:48:07,400 --> 00:48:10,320 Which means, Gabriel... I cooked the other one. 1021 00:48:10,320 --> 00:48:12,640 (LAUGHTER) Can we keep him? 1022 00:48:12,640 --> 00:48:15,720 Which means, Gabriel, you cooked the seafood casserole. 1023 00:48:15,720 --> 00:48:16,880 Yes. Amazing. 1024 00:48:16,880 --> 00:48:19,240 That being the case, we will start with you, my friend. 1025 00:48:19,240 --> 00:48:20,480 Merci. 1026 00:48:20,480 --> 00:48:23,280 Gabriel, you dish was so tasty, 1027 00:48:23,280 --> 00:48:26,040 I may, in fact, have drunk the sauce out of the jug. 1028 00:48:26,040 --> 00:48:27,400 (LAUGHTER) 1029 00:48:27,400 --> 00:48:29,280 I scored your dish... 1030 00:48:29,280 --> 00:48:30,920 ..8 out of 10. 1031 00:48:30,920 --> 00:48:33,080 Thank you. Thank you! 1032 00:48:34,800 --> 00:48:37,760 I too loved the sauce. 1033 00:48:37,760 --> 00:48:39,240 9 out of 10. 1034 00:48:39,240 --> 00:48:40,400 Thank you. 1035 00:48:40,400 --> 00:48:44,280 ANDY: Gabriel, unfortunately, my prawn was a little undercooked. 1036 00:48:44,280 --> 00:48:47,200 However, it was super-duper tasty! 1037 00:48:47,200 --> 00:48:48,840 I scored you an 8 out of 10. 1038 00:48:48,840 --> 00:48:50,680 Thank you. 1039 00:48:50,680 --> 00:48:54,920 So, Gabriel, that means you have a combined score of 25 out of 30. 1040 00:48:54,920 --> 00:48:57,560 Well done. Thank you. Thank you. 1041 00:48:57,560 --> 00:48:58,800 (APPLAUSE) 1042 00:48:59,800 --> 00:49:01,600 Brent, over to you, mate. 1043 00:49:04,640 --> 00:49:06,120 Perfectly cooked duck 1044 00:49:06,120 --> 00:49:08,920 and a sauce that had a depth of flavour 1045 00:49:08,920 --> 00:49:12,200 you'd expect had been in the stove for hours. 1046 00:49:12,200 --> 00:49:16,360 Mate, I couldn't score it anything else but 10 out of 10. 1047 00:49:16,360 --> 00:49:18,400 (LOUD CHEERING) 1048 00:49:20,920 --> 00:49:22,560 Well done, Brent. 1049 00:49:22,560 --> 00:49:25,040 Brent, your dish in round 1, 1050 00:49:25,040 --> 00:49:27,440 it was really, really good. 1051 00:49:27,440 --> 00:49:30,320 But round 2, that was your best dish! 1052 00:49:30,320 --> 00:49:32,440 I scored you at 10! (LOUD CHEERING) 1053 00:49:37,520 --> 00:49:41,960 Brent, there are very few dishes that make us all smile 1054 00:49:41,960 --> 00:49:43,680 as much as that one did. 1055 00:49:43,680 --> 00:49:46,720 I gave a 10 out of 10! (LOUD CHEERING) 1056 00:49:47,760 --> 00:49:49,160 GABRIEL: Good job. 1057 00:49:52,000 --> 00:49:54,600 Brent, you know what that means! 1058 00:49:54,600 --> 00:49:58,560 You've won the pin! (CONTESTANTS CHEER) 1059 00:49:59,960 --> 00:50:01,560 Hey. How about that? Oh, my, my. 1060 00:50:01,560 --> 00:50:02,560 Whoo-hoo-hoo! 1061 00:50:03,560 --> 00:50:05,160 Oh, matey, well done. 1062 00:50:05,160 --> 00:50:06,560 Oh, shit. 1063 00:50:07,560 --> 00:50:09,760 How does that feel? 10s across the board! 1064 00:50:09,760 --> 00:50:12,240 Yeah. Oh...man. 1065 00:50:12,240 --> 00:50:13,800 Good day. Yeah! 1066 00:50:13,800 --> 00:50:16,000 (CONTESTANTS LAUGH) Really good day. 1067 00:50:16,000 --> 00:50:18,320 Well, a perfect score is unbeatable. 1068 00:50:18,320 --> 00:50:19,840 (LAUGHS) Well done. 1069 00:50:19,840 --> 00:50:21,040 Thank you. Thank you. 1070 00:50:21,040 --> 00:50:23,280 Gabriel, your dish was beautiful, 1071 00:50:23,280 --> 00:50:26,240 but you just came up with a guy who didn't put a foot wrong. 1072 00:50:26,240 --> 00:50:29,080 I know! Any words of advice for Brent? 1073 00:50:29,080 --> 00:50:30,480 Keep cooking. 1074 00:50:30,480 --> 00:50:33,400 Cooking is all about creating emotions 1075 00:50:33,400 --> 00:50:36,560 and, uh, making people smile 1076 00:50:36,560 --> 00:50:39,560 and giving them a wonderful time through your food. 1077 00:50:39,560 --> 00:50:40,720 Yeah. Yeah. 1078 00:50:40,720 --> 00:50:43,920 Well, Gabriel, I think you can tell here, 1079 00:50:43,920 --> 00:50:45,720 you've got a lot of fans, even us. 1080 00:50:45,720 --> 00:50:47,880 Merci. Thank you. 1081 00:50:47,880 --> 00:50:49,640 And although you didn't get a win, 1082 00:50:49,640 --> 00:50:52,280 it's been absolutely epic to see you in the MasterChef kitchen, 1083 00:50:52,280 --> 00:50:53,800 so thank you so much. 1084 00:50:53,800 --> 00:50:57,840 (CONTESTANTS CHEER) Thank you. Thank you. Thank you. 1085 00:50:57,840 --> 00:51:00,080 Brent, of course, let's not forget 1086 00:51:00,080 --> 00:51:02,960 you are also immune from this Sunday's elimination. 1087 00:51:02,960 --> 00:51:04,880 As for the rest of you, 1088 00:51:04,880 --> 00:51:08,600 the next time you step into the kitchen, you will be vulnerable. 1089 00:51:08,600 --> 00:51:11,200 RUE: Yep. We'll see you all on Sunday. 1090 00:51:11,200 --> 00:51:13,120 Well done, Brent! ANDY: Well done, Brent! 1091 00:51:14,120 --> 00:51:16,240 Come on. Come with me. This way, mate. 1092 00:51:16,240 --> 00:51:19,080 (GRACE SQUEALS) That's great! That's pretty good. 1093 00:51:19,080 --> 00:51:22,840 Brent. Ahhh! 1094 00:51:22,840 --> 00:51:25,080 (CATH LAUGHS) 1095 00:51:25,080 --> 00:51:26,920 (UPLIFTING MUSIC) 1096 00:51:31,720 --> 00:51:34,520 ANNOUNCER: Sunday night on MasterChef Australia... 1097 00:51:34,520 --> 00:51:36,280 Welcome to our cheese party. 1098 00:51:36,280 --> 00:51:38,760 ..it's time to say 'cheese'. 1099 00:51:38,760 --> 00:51:41,280 ANDY: This is a taste test! 1100 00:51:42,280 --> 00:51:43,280 (SIGHS) 1101 00:51:43,280 --> 00:51:46,160 MALISSA: I am stressing out right now. 1102 00:51:46,160 --> 00:51:47,920 Because one wrong answer... 1103 00:51:47,920 --> 00:51:48,920 Oh. 1104 00:51:48,920 --> 00:51:51,600 ..and they'll face elimination 1105 00:51:51,600 --> 00:51:52,920 by re-creating 1106 00:51:52,920 --> 00:51:55,200 good old family favourites. 1107 00:51:55,200 --> 00:51:56,360 Strap yourselves in, guys. 1108 00:51:56,360 --> 00:51:57,360 Oh! 1109 00:51:57,360 --> 00:51:59,720 It's just giving me nightmares. 1110 00:51:59,720 --> 00:52:01,720 Captions by Red Bee Media