1 00:00:07,703 --> 00:00:10,053 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:10,053 --> 00:00:11,968 MALISSA: Wow! Look at this. 3 00:00:11,968 --> 00:00:14,623 ...a nostalgic dining experience... 4 00:00:14,623 --> 00:00:17,234 This reminds me of where I used to eat as a kid! 5 00:00:17,234 --> 00:00:20,933 ...set the scene for a busy Service Challenge. 6 00:00:20,933 --> 00:00:22,239 [BELL RINGS] Service, please. 7 00:00:22,239 --> 00:00:24,154 THEO: Let's move, let's move, let's move. 8 00:00:24,154 --> 00:00:25,373 RHIANNON: We're rolling, we're rolling. 9 00:00:25,373 --> 00:00:29,507 They put their spin on a well-loved cuisine. 10 00:00:29,507 --> 00:00:31,727 DECLAN: I'm confident in my black bean sauce. 11 00:00:31,727 --> 00:00:34,251 BRENT: This is for the san choy bow just to drizzle on top 12 00:00:34,251 --> 00:00:36,949 like a Szechuan chilli oil punch. 13 00:00:36,949 --> 00:00:38,734 Whoo! 14 00:00:38,734 --> 00:00:41,650 JOCK: I like that they added duck fat. It's a bit boujie. 15 00:00:41,650 --> 00:00:44,696 ANDY: The loaded black beans is epic for me. 16 00:00:44,696 --> 00:00:47,873 And fortune favoured the red team. 17 00:00:47,873 --> 00:00:50,006 You're heading into tomorrow's Immunity Challenge. 18 00:00:50,006 --> 00:00:51,703 Good job. Good job. Oh. 19 00:00:51,703 --> 00:00:57,448 Tonight, they'll have to turn up the heat to win immunity. 20 00:00:57,448 --> 00:01:01,191 CATH: I'm so excited. I'm a really nostalgic person. 21 00:01:01,191 --> 00:01:05,021 And there's a chance to beat a living legend. 22 00:01:09,243 --> 00:01:11,071 [DRAMATIC MUSIC] 23 00:01:19,818 --> 00:01:23,039 Exciting. Exciting. Big day! 24 00:01:23,039 --> 00:01:24,823 Today's an immunity cook. 25 00:01:26,129 --> 00:01:29,393 The opportunity to even cook against a chef, that's a dream of mine. 26 00:01:31,526 --> 00:01:34,529 [CONTESTANTS GASP AND APPLAUD] 27 00:01:47,672 --> 00:01:50,675 Wow! Hey! 28 00:01:50,675 --> 00:01:53,852 ADI: Whoosh! Giant fire at the front of the room. 29 00:01:53,852 --> 00:01:57,421 Shannon Bennett flambeing things. It looks incredible. 30 00:01:57,421 --> 00:01:59,597 [MALISSA LAUGHS] Nice! 31 00:01:59,597 --> 00:02:02,948 SHANNON: Welcome to my little, uh, crepe canteen. 32 00:02:02,948 --> 00:02:03,993 Oh! 33 00:02:05,603 --> 00:02:07,431 I heard it was Nostalgia Week, 34 00:02:07,431 --> 00:02:10,565 so there's nothing more nostalgic than flambeing. 35 00:02:10,565 --> 00:02:12,480 Well, I've got some Grand Marnier in here. 36 00:02:12,480 --> 00:02:14,264 You've got to bring it up to temperature. 37 00:02:14,264 --> 00:02:15,526 That's the crucial thing. Yeah. 38 00:02:15,526 --> 00:02:17,659 The key for flambeing is to cook alcohol out. 39 00:02:17,659 --> 00:02:20,183 So you've actually got all the natural characteristics 40 00:02:20,183 --> 00:02:22,316 of the beverage without the alcohol. 41 00:02:22,316 --> 00:02:24,318 But you also get the amazing theatre. 42 00:02:24,318 --> 00:02:26,189 - Yeah. - And that's what we're after too. 43 00:02:26,189 --> 00:02:28,235 Simply just keep your pan nice and hot. 44 00:02:28,235 --> 00:02:30,672 Some really good butter into the pan. 45 00:02:30,672 --> 00:02:33,892 [BUTTER SIZZLES] Malissa, you're looking nervous. 46 00:02:33,892 --> 00:02:35,590 Yeah, I don't want to burn my eyebrows off today. 47 00:02:35,590 --> 00:02:37,722 [ALL LAUGH] 48 00:02:37,722 --> 00:02:40,290 OK, but if you've not done it before, make sure you're careful. 49 00:02:40,290 --> 00:02:42,814 Now, I'm gonna put my alcohol in. 50 00:02:42,814 --> 00:02:44,555 OK? Ooh! 51 00:02:44,555 --> 00:02:46,470 The actual recipe itself is really simple. 52 00:02:46,470 --> 00:02:49,995 Butter, brown sugar, oranges, orange segment. 53 00:02:49,995 --> 00:02:52,346 Once that alcohol has completely cooked out, 54 00:02:52,346 --> 00:02:54,348 the flame will dissipate. 55 00:02:54,348 --> 00:02:56,176 It's the alcohol that is creating the flame. 56 00:02:57,481 --> 00:02:58,874 THEO: I don't know what to expect. 57 00:02:58,874 --> 00:03:00,919 Whether or not we're gonna do what he's doing 58 00:03:00,919 --> 00:03:03,487 or we're going to do something with fire, I don't know. 59 00:03:03,487 --> 00:03:05,315 But it's exciting. 60 00:03:05,315 --> 00:03:06,751 Crepe suzette with creme anglaise. 61 00:03:06,751 --> 00:03:09,145 Ah, beautiful. [APPLAUSE] 62 00:03:09,145 --> 00:03:11,278 Shannon Bennett, everyone! [LAUGHS] 63 00:03:11,278 --> 00:03:13,541 How are you, mate? Good to see you, buddy. 64 00:03:15,325 --> 00:03:17,153 How good was that?! Yeah, exciting. 65 00:03:17,153 --> 00:03:20,417 A little lesson in French cookery from the great man himself. 66 00:03:20,417 --> 00:03:21,723 Yeah. 67 00:03:22,071 --> 00:03:24,029 And if Shannon's demonstration didn't give it away already, 68 00:03:24,029 --> 00:03:28,773 round 1, it's all about a very nostalgic technique - flambe. 69 00:03:30,645 --> 00:03:33,604 Brent, you on the flambe back home or what? 70 00:03:33,604 --> 00:03:35,606 Oh, I've done it a couple of times. 71 00:03:35,606 --> 00:03:37,086 Intentionally or just a bit of a flare-up? 72 00:03:37,086 --> 00:03:39,915 I've done it... No, I've done it a lot of times not intentionally. 73 00:03:39,915 --> 00:03:41,612 Declan? 74 00:03:41,612 --> 00:03:43,962 Always unintentional, um, 'flamboys'. 75 00:03:43,962 --> 00:03:44,702 Really? Yeah. 76 00:03:46,051 --> 00:03:49,577 OK, in round 1 today, we're giving you 75 minutes 77 00:03:49,577 --> 00:03:53,363 to bring us a dish that features a flambeed element. 78 00:03:53,363 --> 00:03:55,147 Of course, the best dish in this round 79 00:03:55,147 --> 00:03:58,629 will score its maker immunity from Sunday's elimination 80 00:03:58,629 --> 00:04:03,068 and a chance to beat the chef in round 2. 81 00:04:03,068 --> 00:04:06,289 This guy is a very nostalgic chef. 82 00:04:06,289 --> 00:04:08,073 Ooh! 83 00:04:08,073 --> 00:04:10,511 Of course, there's another immunity pin up for grabs. 84 00:04:10,511 --> 00:04:12,252 Could be number two for you. Yeah. 85 00:04:12,252 --> 00:04:14,819 Or first chance for the rest of you. Yeah. 86 00:04:14,819 --> 00:04:17,300 How are we feeling? Yeah, good! 87 00:04:17,300 --> 00:04:19,346 Good, 'cause your time starts now! 88 00:04:19,346 --> 00:04:21,826 [APPLAUSE] 89 00:04:21,826 --> 00:04:23,175 [EXCITING MUSIC] 90 00:04:30,008 --> 00:04:32,620 DECLAN: Oh, those prawns look nice! MALISSA: Don't they?! 91 00:04:34,317 --> 00:04:36,841 CATH: I'm a really nostalgic person. 92 00:04:36,841 --> 00:04:39,453 Whenever I'm cooking, I'm always thinking of someone 93 00:04:39,453 --> 00:04:41,063 or thinking of a memory. 94 00:04:41,063 --> 00:04:43,892 Let's go! Let's go! Ooh. Sorry. 95 00:04:43,892 --> 00:04:45,981 ANDY: Come on, guys! MELISSA: Come on! 96 00:04:45,981 --> 00:04:47,025 CONTESTANT: Come on! 97 00:04:47,025 --> 00:04:49,245 [CONTESTANTS CHEER] 98 00:04:49,245 --> 00:04:51,900 Good job! 99 00:04:51,900 --> 00:04:52,901 Hello, Cath. 100 00:04:52,901 --> 00:04:54,946 G'day, Cath. Hi there, guys. Hi! 101 00:04:54,946 --> 00:04:56,470 Summer in London. Yeah. 102 00:04:56,470 --> 00:04:58,167 Just watching Wimbledon, having a Pimm. 103 00:04:58,167 --> 00:04:59,647 Uh, what's the dish? 104 00:04:59,647 --> 00:05:02,345 So the dish is based on the Pimm's cocktail. 105 00:05:02,345 --> 00:05:04,129 So, I've got a beautiful set of girlfriends 106 00:05:04,129 --> 00:05:06,218 and many a time we had a Pimm's. 107 00:05:06,218 --> 00:05:07,568 Beautiful. What are the components? 108 00:05:07,568 --> 00:05:09,657 Well, I've got an orange frozen yoghurt mousse. 109 00:05:09,657 --> 00:05:12,399 And then it's gonna sit on top of maybe some orange, 110 00:05:12,399 --> 00:05:15,315 and then with some fresh cucumber and strawberry around that. 111 00:05:15,315 --> 00:05:18,056 And then I'm going to do a Pimm's sauce. 112 00:05:18,056 --> 00:05:19,841 I'm going to infuse then with some strawberries 113 00:05:19,841 --> 00:05:22,234 and that's what I'm gonna flambe with some vodka. 114 00:05:22,234 --> 00:05:24,367 BOTH: Yeah. Pimm's has a low alcohol content. 25. 115 00:05:24,367 --> 00:05:27,109 Yeah, if it's only the Pimm's, then it really won't go up, is it? 116 00:05:27,109 --> 00:05:29,024 So you'll mix vodka with it. I like that. 117 00:05:29,024 --> 00:05:30,808 Yeah. It's a really sweet idea. 118 00:05:30,808 --> 00:05:33,245 Yeah! Nostalgia Week. It comes from a really lovely place. 119 00:05:33,245 --> 00:05:37,162 I hope it all comes off for you. Thank you. Yep. Thanks, guys. 120 00:05:37,162 --> 00:05:38,599 Come on. Thank you. 121 00:05:38,599 --> 00:05:40,296 I've attempted flambeing before, 122 00:05:40,296 --> 00:05:42,777 so I've had some success and some not so much. 123 00:05:42,777 --> 00:05:44,909 And so I'm hoping it's gonna work today. 124 00:05:44,909 --> 00:05:47,912 Gotta love a little flambe challenge, huh? 125 00:05:47,912 --> 00:05:49,871 Have you ever worked on flambe in your many, many years? 126 00:05:49,871 --> 00:05:51,829 I certainly have. Yeah. 127 00:05:51,829 --> 00:05:54,179 I did an apprenticeship and it was French food. 128 00:05:54,179 --> 00:05:57,618 Crepe suzettes were on the reg. I mean, they'd flambe anything. 129 00:05:57,618 --> 00:05:59,228 It was whole... Yeah. "They'd flambe anything"! 130 00:05:59,228 --> 00:06:01,796 Mate, the thing is is that people love it. It's... 131 00:06:01,796 --> 00:06:04,146 There's actually method to the madness of it 132 00:06:04,146 --> 00:06:07,845 because, uh, you know, the alcohol turns into this lovely sweetness. 133 00:06:07,845 --> 00:06:10,370 I'm seeing some savoury things going on there. 134 00:06:10,370 --> 00:06:13,764 If you were to do a savoury flambe, what would you do? 135 00:06:13,764 --> 00:06:15,723 I think, for me, today in the pantry, quails. 136 00:06:15,723 --> 00:06:18,421 I was about to say... I'd do a brace of quails. 137 00:06:18,421 --> 00:06:19,727 With cognac. Just feed you all. 138 00:06:19,727 --> 00:06:21,555 You know what I mean? Yeah, exactly. Yeah. 139 00:06:21,555 --> 00:06:24,688 Roast quail with cognac sauce, like, that would be incredible. 140 00:06:24,688 --> 00:06:26,864 - Yeah. - Or flambeed prawns is another one. 141 00:06:26,864 --> 00:06:30,738 I think I'd go, like, sagonaki or halloumi. 142 00:06:30,738 --> 00:06:32,783 Ooh! Yeah. And you can really... 143 00:06:32,783 --> 00:06:34,176 'Cause I'm looking at the ingredients. 144 00:06:34,176 --> 00:06:36,439 So you need some sweetness and then you need some acid too, 145 00:06:36,439 --> 00:06:38,136 which would go really well on that. 146 00:06:38,136 --> 00:06:40,878 And then you light the thing up. I like it. I like it. 147 00:06:40,878 --> 00:06:43,359 Yeah. It's beautiful, know what I mean? 148 00:06:43,359 --> 00:06:45,317 It's like a statement almost, you know. 149 00:06:45,317 --> 00:06:46,623 It's theatre. 150 00:06:46,710 --> 00:06:51,498 RUE: Come on! Go, Adi! You're doing great, sweetie. 151 00:06:51,498 --> 00:06:55,023 Heavy lifting with my noodle arms, yeah. 152 00:06:55,023 --> 00:06:56,633 Two or three years ago, MasterChef did this challenge 153 00:06:56,633 --> 00:06:58,418 where they had to use a smoking gun. 154 00:06:58,418 --> 00:07:01,246 CONTESTANTS: Ohhh! 155 00:07:01,246 --> 00:07:04,641 I've watched the show so intensely over the past couple of years, 156 00:07:04,641 --> 00:07:07,035 writing down what I would have done. 157 00:07:07,035 --> 00:07:09,646 And now, suddenly, I've got to put my money where my mouth is. 158 00:07:09,646 --> 00:07:12,127 The second I heard of the challenge, 159 00:07:12,127 --> 00:07:14,869 I was like, "Yep. It's time for s'mores." [LAUGHS] 160 00:07:14,869 --> 00:07:18,089 You know when you're watching American TV shows 161 00:07:18,089 --> 00:07:20,744 and they've got s'mores around the campfire. 162 00:07:20,744 --> 00:07:24,052 Got your little stick of marshmallow and you get to toast it and eat it. 163 00:07:24,052 --> 00:07:26,489 Like, how nostalgic are s'mores? 164 00:07:27,751 --> 00:07:29,449 Adi. Hi, guys! 165 00:07:29,449 --> 00:07:31,363 How are ya? I'm good. I'm really excited today. 166 00:07:31,363 --> 00:07:33,714 What's going on here? Is that... That's a marshmallow. 167 00:07:33,714 --> 00:07:36,499 It is not! Give me some of that. OK. 168 00:07:36,499 --> 00:07:38,849 But it is marshmallowy. Yes, it is. 169 00:07:38,849 --> 00:07:40,372 I'm doing s'mores. Ooh! Yum! 170 00:07:40,372 --> 00:07:42,157 You all get a marshmallow each. 171 00:07:42,157 --> 00:07:44,594 I'm gonna have a glass full of however you say it... 172 00:07:44,594 --> 00:07:45,856 [AMERICAN ACCENT] ...graham cracker crumb? 173 00:07:45,856 --> 00:07:47,423 Say it again? Graham cracker. 174 00:07:47,423 --> 00:07:49,207 A graham cracker? 175 00:07:49,294 --> 00:07:51,166 You know, a graham cracker that you have with your s'mores. 176 00:07:51,166 --> 00:07:53,864 This is great. Can you talk like this all day? Love it. 177 00:07:53,864 --> 00:07:55,779 [NORMAL ACCENT] And then there's gonna be an orange jam layer. 178 00:07:55,779 --> 00:07:57,738 And then a chocolate cremeaux layer. Wow! 179 00:07:57,738 --> 00:07:59,740 I'll then cover that with a little, like, a millimetre 180 00:07:59,740 --> 00:08:02,003 of Grand Marnier 'cause it's got that orange flavour 181 00:08:02,003 --> 00:08:03,874 which will carry with my oranges. 182 00:08:03,874 --> 00:08:05,136 Flambe it in front of you guys. [WHISTLES] 183 00:08:05,136 --> 00:08:06,703 Happy days. 184 00:08:06,921 --> 00:08:10,054 But wouldn't it be nice to burn the beautiful white marshmallow? 185 00:08:11,360 --> 00:08:13,623 So I'm giving it to you on a stick. 186 00:08:13,623 --> 00:08:16,974 With? Um, yeah, I'm... I'm confused. 187 00:08:16,974 --> 00:08:18,933 Is there something else on the marshmallow? It's just marshmallow? 188 00:08:18,933 --> 00:08:21,718 No. Marshmallow. Plain marshmallow? 189 00:08:21,718 --> 00:08:23,067 Like you're sitting around a campfire 190 00:08:23,067 --> 00:08:27,028 and then you can... toast it yourself over the fire. 191 00:08:27,028 --> 00:08:29,857 That's the joy of camping, Jock. Keep up the accent. I love it. 192 00:08:29,857 --> 00:08:32,816 OK. [AMERICAN ACCENT] OK! You got it, Jock. 193 00:08:32,816 --> 00:08:34,252 [LAUGHS] 194 00:08:34,252 --> 00:08:36,994 I'm a bit worried that they're not getting my concept here. 195 00:08:36,994 --> 00:08:39,257 Is it only clear to me? 196 00:08:42,870 --> 00:08:45,046 I'm doing duck with the mushroom puree 197 00:08:45,046 --> 00:08:46,961 with a bit of turnips on the side. 198 00:08:46,961 --> 00:08:50,486 And I'll use Scotch with the duck and hopefully make a nice sauce. 199 00:08:50,486 --> 00:08:52,967 I've lit lots of fires in my time, but never at this level, 200 00:08:52,967 --> 00:08:54,708 so, yeah, it's gonna be quite interesting for me. 201 00:08:56,274 --> 00:08:59,539 So today, I'm gonna be making flambeed prawns 202 00:08:59,539 --> 00:09:01,279 with a fresh mango salad. 203 00:09:01,279 --> 00:09:03,543 I've never flambeed before, 204 00:09:03,543 --> 00:09:05,196 but it looks really cool. 205 00:09:05,196 --> 00:09:06,763 So this is gonna be fun! 206 00:09:10,375 --> 00:09:12,464 THEO: We're gonna make crepes, a beurre noisette, 207 00:09:12,464 --> 00:09:14,423 and then we're gonna flambe at the end. 208 00:09:14,423 --> 00:09:17,295 My partner is French. Her mum used to make crepes all the time. 209 00:09:17,295 --> 00:09:19,254 So hopefully I can do her justice today. 210 00:09:23,737 --> 00:09:26,000 DECLAN: Never done a 'flamboy' before, 211 00:09:26,000 --> 00:09:29,003 so, today, I just wanna go with what I'm familiar with 212 00:09:29,003 --> 00:09:30,700 and do a MasterChef twist on it. 213 00:09:33,660 --> 00:09:35,749 Declan. What are you making? 214 00:09:35,749 --> 00:09:39,361 Um, so... week of nostalgia, 215 00:09:39,361 --> 00:09:41,624 I'm doing meat and veg. 216 00:09:41,624 --> 00:09:43,931 Carrot and classic mashed potatoes, 217 00:09:43,931 --> 00:09:46,107 with a mustard brown brandy sauce on the side. 218 00:09:46,107 --> 00:09:49,197 My steak will be my, um, 'flamboy' element. 219 00:09:49,197 --> 00:09:52,200 You'll be your what element? Uh, my 'flamboy'. 220 00:09:52,200 --> 00:09:53,941 'Flamboy'? [LAUGHS] Oh, come on. 221 00:09:53,941 --> 00:09:57,031 So, it's what? Meat and three veg? Meat and two veg. 222 00:09:57,031 --> 00:09:58,989 Meat and two veg. Isn't it a meat and three veg? 223 00:09:58,989 --> 00:10:00,338 I can't! 224 00:10:00,338 --> 00:10:02,210 Just, can we go back to the 'flamboy'? 225 00:10:02,210 --> 00:10:03,559 Ohh! [LAUGHS] 226 00:10:03,559 --> 00:10:06,606 You're doing a flambe. Oh, flambe! 227 00:10:06,606 --> 00:10:07,998 There you go. Flambe. 228 00:10:07,998 --> 00:10:09,609 Flambe. I like the idea, though. 229 00:10:09,609 --> 00:10:10,914 If you're going classic... Yeah. 230 00:10:10,914 --> 00:10:12,699 Then do just killer carrots, 231 00:10:12,699 --> 00:10:14,875 brilliant mashed potato and the steak, 232 00:10:14,875 --> 00:10:16,398 it's gonna be the piece de resistance. 233 00:10:16,398 --> 00:10:18,052 Yeah. Like, you gotta bring it. 234 00:10:18,052 --> 00:10:19,836 Alright. Yeah. Let's do it. Alright? 235 00:10:19,836 --> 00:10:21,403 Alright. Thank you, gents. Good luck. 236 00:10:21,403 --> 00:10:22,970 PHIL: Let's go, Deccy! Come on, mate! 237 00:10:22,970 --> 00:10:25,494 I think anyone's got a good chance at winning today 238 00:10:25,494 --> 00:10:28,584 if they go with what they know and keep it simple and classic. 239 00:10:29,759 --> 00:10:31,456 BRENT: Coming back into MasterChef, 240 00:10:31,456 --> 00:10:34,938 one of the things I wanted to tick off my list was to win an immunity. 241 00:10:34,938 --> 00:10:37,637 So, today, I'm excited and I'm pumped. 242 00:10:37,637 --> 00:10:42,076 My strategy is I'm gonna cook the food I know and I love. 243 00:10:42,076 --> 00:10:46,602 I'm gonna do bourbon barbecue glazed chicken skewers 244 00:10:46,602 --> 00:10:48,082 with charred corn. 245 00:10:48,082 --> 00:10:50,388 The barbecue sauce basically is this dish. 246 00:10:50,388 --> 00:10:53,174 It's the component with the flambeed bourbon in it, 247 00:10:53,174 --> 00:10:54,828 so it's gonna be bang-on, 248 00:10:54,828 --> 00:10:57,918 otherwise, you know, I didn't hit the brief. 249 00:10:57,918 --> 00:11:00,964 The key of this barbecue sauce is it needs time to tick along 250 00:11:00,964 --> 00:11:03,010 and it needs balance. 251 00:11:03,010 --> 00:11:05,099 It's starting with the alcohol. 252 00:11:05,099 --> 00:11:07,362 The biggest thing I'm worried about is lighting her up 253 00:11:07,362 --> 00:11:09,320 and then the beard lighting up, so... 254 00:11:09,320 --> 00:11:11,279 RHIANNON: Watch your beard, mate! 255 00:11:11,279 --> 00:11:12,019 I'm nervous. 256 00:11:14,195 --> 00:11:16,371 [CONTESTANTS CHEER] 257 00:11:18,808 --> 00:11:21,245 Let's face it, who doesn't love a big flame going up? 258 00:11:21,245 --> 00:11:22,943 Brent. G'day. 259 00:11:22,943 --> 00:11:24,422 How are you, pal? Yeah, really good. 260 00:11:24,422 --> 00:11:25,423 What's happening? 261 00:11:25,423 --> 00:11:27,469 Um, just making a bourbon barbecue sauce. 262 00:11:27,469 --> 00:11:30,080 I've seen you flambe it. Yeah, yeah. It went up pretty good. 263 00:11:30,080 --> 00:11:32,256 It's got heaps to go. SHANNON: Yeah, it needs more body. 264 00:11:32,256 --> 00:11:33,475 Yeah, it does. 265 00:11:33,475 --> 00:11:35,825 I love the depth in a barbecue sauce. 266 00:11:35,825 --> 00:11:37,522 Yeah. There's so many layers to it. 267 00:11:37,522 --> 00:11:39,089 Shannon Bennett made me think, 268 00:11:39,089 --> 00:11:41,831 how can I get more depth in this barbecue sauce? 269 00:11:41,831 --> 00:11:45,269 What else can you use, say, instead of sugar? 270 00:11:45,269 --> 00:11:47,097 PHIL: Which one are you gonna use, Bren? 271 00:11:47,097 --> 00:11:50,927 Pasilla or... mulato. 272 00:11:50,927 --> 00:11:53,451 Chilli mulato. What are you going for most? 273 00:11:53,451 --> 00:11:55,758 I want... I want, like, sugar, sweeter, fruity. 274 00:11:55,758 --> 00:11:57,412 They're dried as well. 275 00:11:57,412 --> 00:11:59,719 The pasilla gives really nice flavour. 276 00:11:59,719 --> 00:12:01,459 I'll just put a bit of this one in. 277 00:12:01,459 --> 00:12:04,027 I've got dried Mexican chillies going in. 278 00:12:04,027 --> 00:12:07,335 This is a lot of different thinking going into this barbecue sauce. 279 00:12:07,335 --> 00:12:09,816 Let's just hope it's what it takes to win the challenge. 280 00:12:09,816 --> 00:12:12,862 Happy? It's getting there. 281 00:12:14,429 --> 00:12:18,433 Now isn't the time to plate up. You have 45 minutes to go! 282 00:12:18,433 --> 00:12:20,087 [CONTESTANTS CHEER] 283 00:12:20,087 --> 00:12:22,306 RALPH: Come on, guys! 284 00:12:24,308 --> 00:12:26,223 PHIL: Come on, guys, keep pushing! 285 00:12:28,530 --> 00:12:30,750 CATH: I have my frozen yoghurt mousse in the freezer. 286 00:12:33,013 --> 00:12:36,233 I have my strawberry sauce there ready to go. 287 00:12:36,233 --> 00:12:39,280 I have my alcohol ready to go. It's warmed up. 288 00:12:39,280 --> 00:12:40,542 Pimm's? Yeah, Pimm's. 289 00:12:40,542 --> 00:12:42,413 I'm ready to flambe. 290 00:12:44,938 --> 00:12:46,896 Oh, my God, how do you use this? 291 00:12:48,202 --> 00:12:49,333 Oh. ANDY: Push. 292 00:12:49,333 --> 00:12:51,118 Push. Push! 293 00:12:51,118 --> 00:12:52,423 RHIANNON: Tip the pan! 294 00:12:53,729 --> 00:12:55,165 You nearly had it. Down and then push. 295 00:12:55,165 --> 00:12:56,732 Yeah, there you go. Oh! 296 00:12:58,690 --> 00:12:59,691 Nah. 297 00:13:01,519 --> 00:13:03,391 I couldn't get the blowtorch working, so it was too late. 298 00:13:03,391 --> 00:13:05,132 So the alcohol... 299 00:13:05,132 --> 00:13:07,656 Yeah, it was just too late, so... I have to start again. 300 00:13:12,139 --> 00:13:14,750 This time, instead of using the blowtorch, 301 00:13:14,750 --> 00:13:16,447 I'm going to use a fire lighter. 302 00:13:16,447 --> 00:13:17,622 [GROANS] 303 00:13:17,622 --> 00:13:19,146 Oh, my God! 304 00:13:29,504 --> 00:13:32,812 [DRAMATIC MUSIC] 305 00:13:34,291 --> 00:13:36,337 How does this thing work? 306 00:13:36,337 --> 00:13:38,339 CATH: Yeah, there you go. 307 00:13:38,339 --> 00:13:39,340 CONTESTANT: Ohh! That's it, Robbie! 308 00:13:39,340 --> 00:13:41,864 [LAUGHS] 309 00:13:41,864 --> 00:13:44,475 PHIL: Go for, go for it! Tilt it. 310 00:13:45,650 --> 00:13:47,478 [SCREAMS] Very cool! 311 00:13:47,478 --> 00:13:50,133 Ha ha! Good job! [SQUEALS] 312 00:13:50,133 --> 00:13:52,483 [LAUGHS] Whoo! Oh, my God! 313 00:13:53,789 --> 00:13:55,704 Oh, my God! It didn't work. 314 00:13:55,704 --> 00:13:58,098 Oh, my God. 315 00:13:58,098 --> 00:14:00,143 Everyone else seems to be getting their flambe. 316 00:14:00,143 --> 00:14:01,579 So what is it? 317 00:14:01,579 --> 00:14:03,451 Why isn't it working? 318 00:14:03,451 --> 00:14:06,236 Well, I'm worried the alcohol content is the reason. 319 00:14:06,236 --> 00:14:09,457 So I'm gonna fix it by actually just putting vodka in now. 320 00:14:09,457 --> 00:14:11,633 Straight vodka. I've got the flavour of the Pimm's. 321 00:14:11,633 --> 00:14:13,461 I'm going straight vodka. 322 00:14:13,461 --> 00:14:15,811 I'm going rogue. I'm not even measuring my vodka. 323 00:14:15,811 --> 00:14:16,899 I just don't have time for that. 324 00:14:18,858 --> 00:14:20,947 CONTESTANT: Let's go, Cath! Come on, Cath! You can do this! 325 00:14:22,296 --> 00:14:25,473 [FIRE LIGHTER CLICKS] Nah. It's not doing it. 326 00:14:25,473 --> 00:14:27,562 OK. Alright. 327 00:14:27,562 --> 00:14:29,520 Tilt it a bit. 328 00:14:29,520 --> 00:14:35,135 Right. You are going... You're going to work, so let's go. 329 00:14:39,095 --> 00:14:42,577 Oh! Yes! Ahhh! ANTONIO: There we go! Good job! 330 00:14:42,577 --> 00:14:44,100 Whoo-hoo! [CONTESTANTS CHEER] 331 00:14:44,100 --> 00:14:47,103 Whoo! Oh, my God! RHIANNON: Oh, my God. 332 00:14:47,103 --> 00:14:49,149 Oh, my God. That's it. The stress! 333 00:14:49,149 --> 00:14:50,933 Ah! 334 00:14:50,933 --> 00:14:53,893 Good job. Thank you. Thank you. Thank you. 335 00:14:53,893 --> 00:14:55,677 Yeah. Oh, third time lucky! 336 00:14:55,677 --> 00:14:57,244 That's what it is! 337 00:14:57,244 --> 00:14:59,202 Oh, my God! 338 00:14:59,202 --> 00:15:02,945 It is the biggest relief. I'm so excited. 339 00:15:02,945 --> 00:15:06,122 Oh, man. That is unbelievable. 340 00:15:06,122 --> 00:15:07,994 I'm gonna cool that syrup down 341 00:15:07,994 --> 00:15:11,911 and it's gonna go perfectly with the frozen yoghurt mousse. 342 00:15:11,911 --> 00:15:14,870 Your first hour and 5 minutes have gone up in flames! 343 00:15:14,870 --> 00:15:17,003 There is only 10 minutes to go! 344 00:15:17,003 --> 00:15:19,309 JOCK: Come on! [CONTESTANTS SHOUT] 345 00:15:19,309 --> 00:15:22,399 PHIL: Push! Whoo-hoo! 346 00:15:22,399 --> 00:15:25,011 PHIL: I really like the idea of Declan's dish today. 347 00:15:25,011 --> 00:15:27,491 Kinda a man after my own heart with a little meat and veg. 348 00:15:27,491 --> 00:15:29,363 It's looking like it's coming together pretty good. 349 00:15:29,363 --> 00:15:31,843 DECLAN: 10 minutes to go, this carrot is done. 350 00:15:32,844 --> 00:15:35,064 I've got my potato mashed now. 351 00:15:35,064 --> 00:15:36,718 I've just got to flambe the steak. 352 00:15:36,718 --> 00:15:37,937 [STEAK SIZZLES] 353 00:15:39,155 --> 00:15:40,678 Brandy goes over the steak. 354 00:15:41,853 --> 00:15:43,943 [CONTESTANTS GASP] 355 00:15:43,943 --> 00:15:46,858 It's all up in my face. [LAUGHS] 356 00:15:46,858 --> 00:15:49,426 Nearly bloody took my eyebrows off! 357 00:15:49,426 --> 00:15:50,950 BRENT: Yeah! 358 00:15:50,950 --> 00:15:52,952 I thought he burnt his face off. 359 00:15:52,952 --> 00:15:54,736 I've got my saucepan that the steak was cooked in 360 00:15:54,736 --> 00:15:56,651 with all the dripping. 361 00:15:56,651 --> 00:16:00,481 So I add in my splash of brandy for my flambe element number two, 362 00:16:00,481 --> 00:16:02,309 my mustard brown sauce. 363 00:16:02,309 --> 00:16:03,614 Um, flambeing is awesome. 364 00:16:03,614 --> 00:16:05,225 I'll let that cook off. 365 00:16:05,225 --> 00:16:06,226 Who knew? 366 00:16:06,226 --> 00:16:07,531 Alright. 367 00:16:07,879 --> 00:16:10,752 BRENT: The barbecue sauce is done. I can taste the bourbon. 368 00:16:10,752 --> 00:16:12,710 I know I've hit the brief. 369 00:16:12,710 --> 00:16:14,930 So now I'm just all in on this chicken. 370 00:16:16,714 --> 00:16:19,543 Basting and turning, making sure there's no flame, 371 00:16:19,543 --> 00:16:22,459 making sure smoke is coming up through the chicken. 372 00:16:23,808 --> 00:16:25,506 PHIL: Nice, Brent. Looks epic, mate. 373 00:16:25,506 --> 00:16:27,943 My dish is packing flavour. 374 00:16:27,943 --> 00:16:29,684 It's gonna be unreal. 375 00:16:32,556 --> 00:16:34,123 RUE: Adi, well done! 376 00:16:35,429 --> 00:16:36,952 PHIL: Come on, Deccy, let's go, mate! 377 00:16:36,952 --> 00:16:38,475 MALISSA: That looks awesome, Dec. 378 00:16:38,475 --> 00:16:40,695 Oh! RHIANNON: Go, Cath! 379 00:16:40,695 --> 00:16:43,654 RALPH: All good, Theodore? THEO: I think so, mate. 380 00:16:43,654 --> 00:16:46,657 Oh, they look good! 381 00:16:47,789 --> 00:16:49,443 Oof! 382 00:16:49,443 --> 00:16:52,489 ADI: Today, I'm doing my take on s'mores. 383 00:16:52,489 --> 00:16:54,448 I'm making an edible campfire. 384 00:16:54,448 --> 00:16:56,450 Oh, yeah, that's good thickness, Adi. 385 00:16:56,450 --> 00:16:57,625 Yep. 386 00:16:57,625 --> 00:16:59,844 It has a graham cracker crumb base, 387 00:16:59,844 --> 00:17:02,369 an orange jam and a chocolate cremeaux. 388 00:17:02,369 --> 00:17:04,197 It's gonna be crunchy and creamy. 389 00:17:04,197 --> 00:17:05,981 That looks good. 390 00:17:05,981 --> 00:17:09,245 My marshmallows, they have this beautiful marshmallowy texture. 391 00:17:09,245 --> 00:17:10,594 Ay-ya-yai! Oh! 392 00:17:10,594 --> 00:17:13,032 Good job, Adi! 393 00:17:13,032 --> 00:17:14,729 I'm really happy with my elements today. 394 00:17:14,729 --> 00:17:16,513 I feel like I've gotten a lot done. 395 00:17:16,513 --> 00:17:18,602 I just gotta get some alcohol in my little jug 396 00:17:18,602 --> 00:17:20,778 so that I've got something to pour when I'm up there. 397 00:17:20,778 --> 00:17:22,824 I'm using Grand Marnier, 398 00:17:22,824 --> 00:17:24,913 but because I'm not gonna be heating mine very much, 399 00:17:24,913 --> 00:17:29,048 I'm also using Bundaberg Overproof, which is almost 60%. 400 00:17:29,048 --> 00:17:31,702 I just hope that it lights when I serve it. 401 00:17:31,702 --> 00:17:33,835 Two minutes, gang! CONTESTANT: Come on! 402 00:17:33,835 --> 00:17:35,271 CONTESTANT: That looks great. 403 00:17:35,271 --> 00:17:37,621 RALPH: Let's go, guys, let's go! 404 00:17:37,621 --> 00:17:40,102 Keep going, Mal! Delicious. 405 00:17:40,102 --> 00:17:41,843 PHIL: Come on, immunity on the line. 406 00:17:44,759 --> 00:17:46,369 Not long to go now. 407 00:17:46,369 --> 00:17:48,023 My crepes are fantastic, 408 00:17:48,023 --> 00:17:50,156 so all I have left to do is the flambeing. 409 00:17:51,505 --> 00:17:53,072 RHIANNON: Yeah, Theo! PHIL: Nice! 410 00:17:53,072 --> 00:17:54,856 RUE: Good luck, man! Whoo! 411 00:17:54,856 --> 00:17:56,814 Watch that mastika. 412 00:17:56,814 --> 00:17:59,295 [LAUGHS] Mastika. 413 00:17:59,295 --> 00:18:02,864 My partner's mum would be over the moon at what I've done today. 414 00:18:02,864 --> 00:18:04,257 Yeah, I'm really happy. Yeah. 415 00:18:05,519 --> 00:18:08,652 Alright, let's have it, gantry. 10... 416 00:18:08,652 --> 00:18:10,741 ALL: ..9, 8, 417 00:18:10,741 --> 00:18:13,396 7, 6, 5, 418 00:18:13,396 --> 00:18:15,485 4, 3, 419 00:18:15,485 --> 00:18:17,270 2, 1! 420 00:18:17,270 --> 00:18:19,489 That's it! [APPLAUSE AND CHEERING] 421 00:18:22,797 --> 00:18:24,320 Good job, Declan! 422 00:18:35,157 --> 00:18:38,378 Alright, round 1 of this week's Immunity Challenge, 423 00:18:38,378 --> 00:18:39,944 you guys are on fire. 424 00:18:39,944 --> 00:18:41,511 Well done! [CATH AND THEO LAUGH] 425 00:18:41,511 --> 00:18:43,296 The first dish we'd like to taste belongs to... 426 00:18:44,601 --> 00:18:45,559 ...Cath. 427 00:18:45,559 --> 00:18:46,951 CONTESTANT: Whoo! [APPLAUSE] 428 00:18:48,431 --> 00:18:50,520 CATH: I am so proud and chuffed 429 00:18:50,520 --> 00:18:53,219 taking my dish up to the judges today. 430 00:18:53,219 --> 00:18:55,569 I'm thinking about my girlfriends. 431 00:18:55,569 --> 00:18:59,486 Oh, I'm ready to take on a professional chef in round 2. 432 00:18:59,486 --> 00:19:00,965 I've got to tick that goal off. 433 00:19:00,965 --> 00:19:02,358 MELISSA: Nicely done. 434 00:19:05,056 --> 00:19:08,059 Cath, what do you call this? 435 00:19:09,148 --> 00:19:11,324 Uh, this is Pimm's with the girls. 436 00:19:11,324 --> 00:19:13,935 Cath, I think you might have missed a bit of a trick there. 437 00:19:16,807 --> 00:19:18,722 You didn't think to call it Cath and Pimm's? 438 00:19:18,722 --> 00:19:20,594 Ah! Oh! [CONTESTANTS LAUGH] 439 00:19:20,594 --> 00:19:23,379 I love that! 440 00:19:23,379 --> 00:19:24,641 [APPLAUSE] 441 00:19:24,641 --> 00:19:25,642 Ah! 442 00:19:26,948 --> 00:19:29,124 Cath and Pimm's it is! 443 00:19:29,124 --> 00:19:33,694 It's a frozen yoghurt mousse and a Pimm's syrup 444 00:19:33,694 --> 00:19:36,436 with some lovely fresh strawberry, cucumber and mint. 445 00:19:52,016 --> 00:19:54,236 Cath, pretty as a picture. 446 00:19:54,236 --> 00:19:56,847 It really was a wonderful presentation. 447 00:19:58,197 --> 00:19:59,676 The sauce was really vibrant. 448 00:19:59,676 --> 00:20:03,463 The mousse was set. It had a nice sour flavour to it. 449 00:20:03,463 --> 00:20:05,726 So, thanks for taking us for drinks with the girls. 450 00:20:05,726 --> 00:20:07,162 Thank you. Thanks. 451 00:20:07,162 --> 00:20:08,903 Well, Cath, I really liked it. 452 00:20:08,903 --> 00:20:10,905 I thought the flavour of the yoghurt came through, 453 00:20:10,905 --> 00:20:13,037 and the contrast with the sauce was great! 454 00:20:13,037 --> 00:20:15,431 The strawberries themselves were really good. 455 00:20:15,431 --> 00:20:17,564 That could be a winning dish. ANDY: Yeah! 456 00:20:17,564 --> 00:20:20,784 Cath, same for me. I really enjoyed it. Well done. 457 00:20:20,784 --> 00:20:22,221 Nice one, Cath! Thanks. 458 00:20:22,221 --> 00:20:24,005 [APPLAUSE] 459 00:20:24,005 --> 00:20:26,268 That's nice. That's nice. 460 00:20:26,268 --> 00:20:28,314 Come here. Good recovery. Yeah, yeah. 461 00:20:28,314 --> 00:20:29,880 Next up it's Declan! 462 00:20:29,880 --> 00:20:31,317 [APPLAUSE] 463 00:20:40,543 --> 00:20:42,632 Declan, what's the dish, please? Yeah. 464 00:20:42,632 --> 00:20:45,374 I've got a beef chateaubriand, 465 00:20:45,374 --> 00:20:49,552 mashed potato and carrot with a mustard brown brandy sauce. 466 00:20:49,552 --> 00:20:52,729 Eyebrows mostly still intact. Yeah. [LAUGHS] 467 00:20:52,729 --> 00:20:55,210 God, I could have done with a bit of an eyebrow trim, 468 00:20:55,210 --> 00:20:56,994 save me going to the beautician. 469 00:20:56,994 --> 00:20:58,039 [MELISSA LAUGHS] 470 00:21:00,259 --> 00:21:01,260 Thank you. 471 00:21:20,366 --> 00:21:22,150 Declan, it's pretty bloody good! 472 00:21:22,150 --> 00:21:26,546 The cook on the beef was beautifully tender. Well seasoned as well. 473 00:21:26,546 --> 00:21:28,548 The pomme puree was great. 474 00:21:28,548 --> 00:21:30,332 I liked the carrot. 475 00:21:30,332 --> 00:21:32,813 I thought it was a really interesting way of presenting it. 476 00:21:32,813 --> 00:21:34,771 That beautiful sweetness works really well 477 00:21:34,771 --> 00:21:36,991 in combination with the mustard sauce 478 00:21:36,991 --> 00:21:39,123 because the mustard sauce is quite sharp. 479 00:21:39,123 --> 00:21:41,212 Love the sauce, love the beef. 480 00:21:41,212 --> 00:21:45,782 All those flavours, like, actually really good restaurant food. 481 00:21:46,870 --> 00:21:48,176 Thank you. 482 00:21:48,176 --> 00:21:49,830 Yes! Well done, mate. Yeah! 483 00:21:49,830 --> 00:21:52,441 Thank you! [APPLAUSE] 484 00:21:53,747 --> 00:21:55,226 That was good feedback about your steak and everything. 485 00:21:55,226 --> 00:21:56,315 That's awesome. 486 00:21:56,315 --> 00:21:58,055 Next up, Robbie! 487 00:21:58,055 --> 00:21:59,535 [APPLAUSE] 488 00:22:01,058 --> 00:22:03,931 ROBBIE: Flambeed duck with a Scotch sauce. 489 00:22:03,931 --> 00:22:05,759 SHANNON: There's some good flavours in the sauce. 490 00:22:05,759 --> 00:22:07,848 And all the veg seemed to be cooked quite nicely. 491 00:22:07,848 --> 00:22:09,458 JOCK: Malissa. 492 00:22:09,458 --> 00:22:11,460 MALISSA: I've made flambeed prawns 493 00:22:11,460 --> 00:22:12,809 with a mango salad. 494 00:22:12,809 --> 00:22:16,683 It was zippy, it was spicy, it was tasty. 495 00:22:16,683 --> 00:22:18,249 JOCK: Well done. Thank you! 496 00:22:18,249 --> 00:22:19,860 Thanks, Malissa. [APPLAUSE] 497 00:22:19,860 --> 00:22:21,296 Theo. 498 00:22:21,775 --> 00:22:25,518 Crepe suzette with apple compote, fresh apple and fresh orange. 499 00:22:25,518 --> 00:22:27,563 Crepes are really nice. 500 00:22:27,563 --> 00:22:29,348 Good flavour off the flambe there as well. 501 00:22:29,348 --> 00:22:30,827 Thank you. 502 00:22:30,827 --> 00:22:31,828 Thanks, mate. Well done, Theo. 503 00:22:31,828 --> 00:22:33,439 [APPLAUSE] 504 00:22:36,790 --> 00:22:38,879 Next up, it's Adi! 505 00:22:38,879 --> 00:22:41,142 [APPLAUSE AND CHEERING] Can you help me? 506 00:22:41,142 --> 00:22:42,361 Is that alright? 507 00:22:42,361 --> 00:22:44,275 And friends! 508 00:22:44,275 --> 00:22:47,714 My heart is in my mouth. 509 00:22:47,714 --> 00:22:50,978 I just hope that the judges get it and I hope that it lights. 510 00:22:50,978 --> 00:22:53,807 And I hope that it's enough for the marshmallows to torch. 511 00:22:53,807 --> 00:22:55,983 If this doesn't light in front of the judges, 512 00:22:55,983 --> 00:22:58,072 then I haven't flambeed. 513 00:23:06,863 --> 00:23:08,299 [APPLAUSE] 514 00:23:08,299 --> 00:23:10,519 ADI: My heart is in my mouth. 515 00:23:10,519 --> 00:23:12,739 If this doesn't light in front of the judges, 516 00:23:12,739 --> 00:23:14,480 then I haven't flambeed. 517 00:23:16,786 --> 00:23:18,875 Thanks, mate. Thank you. No worries. 518 00:23:18,875 --> 00:23:21,269 If I could be judges on both dishes together, that'd be good. 519 00:23:21,269 --> 00:23:22,836 Thanks. [LAUGHS] 520 00:23:22,836 --> 00:23:24,794 Adi, what have you made us? I've made you my take on... 521 00:23:24,794 --> 00:23:25,926 Stop, stop, stop. 522 00:23:27,580 --> 00:23:29,146 Where's the accent? Oh! 523 00:23:29,146 --> 00:23:30,887 [LAUGHTER] Let's have it. Go on. 524 00:23:30,887 --> 00:23:33,890 [AMERICAN ACCENT] I've made you my take on 'smores. 525 00:23:33,890 --> 00:23:37,154 [LAUGHS] [MELISSA CHORTLES] 526 00:23:37,154 --> 00:23:40,157 [NORMAL ACCENT] It's a graham cracker crumb base, 527 00:23:40,157 --> 00:23:42,943 an orange jam and a chocolate cremeaux. 528 00:23:42,943 --> 00:23:44,814 And some marshmallows on sticks on the side 529 00:23:44,814 --> 00:23:46,468 so that you can toast them. 530 00:23:47,991 --> 00:23:50,037 Oh! OK. 531 00:23:51,908 --> 00:23:54,084 Alright, I am nervous, but I think this should work. 532 00:23:54,084 --> 00:23:56,739 OK. Alrighty. 533 00:24:02,702 --> 00:24:03,877 OK. 534 00:24:08,447 --> 00:24:10,187 What are you doing? Covering my eyebrows. 535 00:24:10,187 --> 00:24:11,450 She's nervous. [LAUGHS] 536 00:24:13,364 --> 00:24:14,975 Whoop! 537 00:24:14,975 --> 00:24:17,456 Toast away, toast away, toast away. 538 00:24:17,456 --> 00:24:20,502 MELISSA: Move a bit. ANDY: Oh! 539 00:24:22,330 --> 00:24:24,245 That'll do. Yeah, that'll do. That'll do. 540 00:24:24,245 --> 00:24:25,855 That will do fine. 541 00:24:35,909 --> 00:24:37,214 [SIGHS] 542 00:24:42,916 --> 00:24:44,657 I really like it. 543 00:24:44,657 --> 00:24:46,267 Oh! 544 00:24:46,267 --> 00:24:50,097 Because out of everyone, the flambe element was, like, the most creative 545 00:24:50,097 --> 00:24:52,229 and that's what today was about. 546 00:24:52,229 --> 00:24:53,840 Your marshmallow was great. 547 00:24:53,840 --> 00:24:56,799 The orange jam sent it to another level. 548 00:24:56,799 --> 00:24:59,236 That beautiful, lovely texture. 549 00:24:59,236 --> 00:25:02,544 Graham cracker was great. Really successful one for you today. 550 00:25:02,544 --> 00:25:05,025 I really liked the creativity and the execution of it. 551 00:25:05,025 --> 00:25:07,070 Thank you. I also liked it. 552 00:25:07,070 --> 00:25:10,596 The chocolate layer was nice and airy and beautiful. 553 00:25:10,596 --> 00:25:12,511 It's so good. Thank you. 554 00:25:12,511 --> 00:25:14,861 I mean, you know, like, I love that you're doing something different. 555 00:25:14,861 --> 00:25:16,471 Yeah. You're pushing yourself. 556 00:25:16,471 --> 00:25:18,081 You're challenging yourself. 557 00:25:18,255 --> 00:25:19,779 And that's what this competition's all about, so well done. 558 00:25:19,779 --> 00:25:21,520 Thank you, guys! ANDY: Nice work, Adi! 559 00:25:21,520 --> 00:25:23,434 [APPLAUSE] 560 00:25:25,698 --> 00:25:27,700 Next up down the front, Brent! 561 00:25:27,700 --> 00:25:28,831 [APPLAUSE] 562 00:25:32,356 --> 00:25:33,575 Ooh! 563 00:25:33,575 --> 00:25:35,664 Righto, mate, what's the dish? 564 00:25:35,664 --> 00:25:38,711 Bourbon barbecue glazed chicken skewers. 565 00:25:38,711 --> 00:25:42,453 Obviously needed to get the sauce bang-on 566 00:25:42,453 --> 00:25:43,542 'cause the bourbon was in there. 567 00:26:01,385 --> 00:26:02,735 Brent... Yeah? 568 00:26:04,737 --> 00:26:06,608 CONTESTANT: Whoo! [ALL APPLAUD] 569 00:26:08,915 --> 00:26:12,222 Brilliant. This is the kind of food that suits you. 570 00:26:12,222 --> 00:26:15,704 That sort of really blokey dude food, 571 00:26:15,704 --> 00:26:17,358 but just delicious! 572 00:26:17,358 --> 00:26:19,882 Great amount of work went into that sauce 573 00:26:19,882 --> 00:26:21,362 from the flambe all the way through. 574 00:26:21,362 --> 00:26:23,582 You worked that sauce, you worked the flavour, 575 00:26:23,582 --> 00:26:25,192 you teased everything out of it. 576 00:26:25,192 --> 00:26:28,499 It's a really interesting take on a barbecue sauce. 577 00:26:28,499 --> 00:26:31,111 That is how you flambe with flair. 578 00:26:32,547 --> 00:26:35,245 Succulent, smoky chicken, punchy sauce. 579 00:26:35,245 --> 00:26:37,160 Even the corn gave it some sweetness. 580 00:26:37,160 --> 00:26:39,336 Some freshness from the salad and the pickles. 581 00:26:39,336 --> 00:26:41,034 Perfect. Yeah. Thank you. 582 00:26:41,034 --> 00:26:42,949 Welcome back, Brent! CONTESTANT: Yes! 583 00:26:42,949 --> 00:26:45,604 CONTESTANT 2: Well done, Brent! Well done! 584 00:26:45,604 --> 00:26:47,475 Smashed it! Well done. 585 00:26:47,475 --> 00:26:48,694 Excellent. 586 00:26:53,437 --> 00:26:55,265 [DRAMATIC MUSIC] 587 00:26:55,265 --> 00:26:58,921 In round 1, we wanted to see flambe. 588 00:26:58,921 --> 00:27:01,707 And one of your dishes was so good, 589 00:27:01,707 --> 00:27:04,274 it set the MasterChef kitchen on fire. 590 00:27:06,146 --> 00:27:07,930 That dish was cooked by you... 591 00:27:10,716 --> 00:27:12,369 ...Brent. CONTESTANT: Yes, Brent! 592 00:27:12,369 --> 00:27:15,503 [APPLAUSE] 593 00:27:15,503 --> 00:27:17,636 Brent, you're in round 2, so come on down here. 594 00:27:17,636 --> 00:27:19,594 The rest of you, up to the gantry! 595 00:27:19,594 --> 00:27:21,030 [APPLAUSE] DECLAN: Good luck. 596 00:27:21,030 --> 00:27:22,945 CATH: Good luck. Thanks. 597 00:27:22,945 --> 00:27:25,644 Immunity doesn't come along real easy 598 00:27:25,644 --> 00:27:28,908 and to win one is absolutely amazing. 599 00:27:28,908 --> 00:27:31,737 Like, God, I'd, you know, love an immunity pin. 600 00:27:31,737 --> 00:27:33,173 Like, one sitting there. 601 00:27:33,173 --> 00:27:34,653 Brilliant. 602 00:27:34,653 --> 00:27:36,611 Brent, winning round 1 means that you're safe 603 00:27:36,611 --> 00:27:39,396 from Sunday night's elimination. 604 00:27:39,396 --> 00:27:44,097 And the only thing that stands between you and that pin 605 00:27:44,097 --> 00:27:47,056 is the chef that's about to walk through those doors. 606 00:27:47,056 --> 00:27:50,407 Be warned - he has an international reputation 607 00:27:50,407 --> 00:27:55,151 and over 50 years experience as a chef. 608 00:27:55,151 --> 00:27:56,849 50 years! 609 00:27:56,849 --> 00:28:00,722 He's worked in not one but two restaurants in France 610 00:28:00,722 --> 00:28:02,289 with three Michelin stars 611 00:28:02,289 --> 00:28:05,205 before making the move to Australia in the late '70s 612 00:28:05,205 --> 00:28:08,251 where he became a national treasure. 613 00:28:09,470 --> 00:28:11,864 He's written 23 cookbooks 614 00:28:11,864 --> 00:28:15,041 and he's cooked on our TV screens 615 00:28:15,041 --> 00:28:17,957 before... most of you were born. 616 00:28:17,957 --> 00:28:19,436 Oh. 617 00:28:20,742 --> 00:28:22,483 Please put your hands together 618 00:28:22,483 --> 00:28:26,443 for the one, the only Gabriel Gate! 619 00:28:26,443 --> 00:28:28,968 Oh, of course! [APPLAUSE] 620 00:28:30,491 --> 00:28:32,667 [LOUD CHEERING] 621 00:28:34,190 --> 00:28:35,931 [WHISTLES] 622 00:28:37,237 --> 00:28:39,065 How are you? Yeah, I'm good. 623 00:28:39,065 --> 00:28:40,936 It's nice to be here with you. Yeah, you too. 624 00:28:40,936 --> 00:28:42,503 Hi, guys. Hello! 625 00:28:42,503 --> 00:28:44,679 Gabriel. C'est moi! 626 00:28:44,679 --> 00:28:47,160 Welcome to the MasterChef kitchen, mate! 627 00:28:47,160 --> 00:28:50,424 Thank you. It's a pleasure. It's an honour. It's a thrill. 628 00:28:50,424 --> 00:28:52,905 Brent, surely you grew up watching this great man on the telly. 629 00:28:52,905 --> 00:28:54,210 I didn't. [LIGHT LAUGHTER] 630 00:28:54,210 --> 00:28:56,560 OK.He's too young. His grandmother did. 631 00:28:56,560 --> 00:28:57,953 Yeah. [HEARTY LAUGHTER] 632 00:28:59,694 --> 00:29:02,349 Who's... Who's... Yeah, Cath would have, for sure! 633 00:29:02,349 --> 00:29:04,177 Yes, yes! Absolutely. 634 00:29:04,177 --> 00:29:07,223 A big Gabriel fan? Pioneer of cooking shows, really... 635 00:29:07,223 --> 00:29:08,529 Yeah. Thank you. 636 00:29:08,616 --> 00:29:10,009 ...in Australia. So I grew up watching you. 637 00:29:10,009 --> 00:29:12,011 So, it's, yeah, it's really nice. 638 00:29:12,011 --> 00:29:14,317 Right, well, 639 00:29:14,317 --> 00:29:18,539 hiding under this cloth behind me are some ingredients. 640 00:29:19,845 --> 00:29:24,371 Your job today will be to pick just one and feature it in your dish. 641 00:29:24,371 --> 00:29:26,373 Brent, you'll have first pick. Yep. 642 00:29:26,373 --> 00:29:28,244 And you also have a head start. Yeah. 643 00:29:28,244 --> 00:29:31,465 You'll have 75 minutes to complete your dish. 644 00:29:31,465 --> 00:29:35,338 Gabriel, you'll have 60 minutes to complete yours. 645 00:29:36,426 --> 00:29:39,299 Sorry. [ALL LAUGH] 646 00:29:41,170 --> 00:29:42,955 [LAUGHS] 647 00:29:42,955 --> 00:29:44,695 We'll taste your dishes blind. 648 00:29:44,695 --> 00:29:47,394 And, Brent, if you get the high score, you win that bad boy. 649 00:29:47,394 --> 00:29:48,961 Sweet. Let's do it. [LAUGHS] 650 00:29:48,961 --> 00:29:50,745 Before we reveal those ingredients, 651 00:29:50,745 --> 00:29:53,617 Gabriel, you have to head to the locker room and wait your turn. 652 00:29:53,617 --> 00:29:54,705 So, see you, mate. 653 00:29:54,705 --> 00:29:57,056 Thank you. CONTESTANT: Awesome. 654 00:29:57,056 --> 00:29:59,145 [CHEERING AND APPLAUSE] 655 00:29:59,145 --> 00:30:03,540 ROBBIE: I always watched him. He's very clever. He's a very clever man. 656 00:30:03,540 --> 00:30:07,066 MELISSA: Brent, today's challenge will feature a mixed range... 657 00:30:09,372 --> 00:30:10,112 ...of beverages. 658 00:30:10,112 --> 00:30:11,287 Cool. 659 00:30:13,855 --> 00:30:16,118 Ohhh! Ooh! 660 00:30:16,118 --> 00:30:18,294 You get to pick your poison, 661 00:30:18,294 --> 00:30:20,819 but whatever you choose, it must feature in your finished dish. 662 00:30:23,473 --> 00:30:26,433 The three of us want it to be a surprise, so it's over to Shannon. 663 00:30:28,261 --> 00:30:29,479 Good luck, mate! 664 00:30:33,222 --> 00:30:36,922 SHANNON: Alright, Brent, that's a pretty good choice, I reckon. 665 00:30:36,922 --> 00:30:38,924 Yeah, it's good. 666 00:30:38,924 --> 00:30:43,102 So, have you cooked with any of these beverages before? 667 00:30:43,102 --> 00:30:46,627 Um, so I've done a glaze from reducing cola. 668 00:30:46,627 --> 00:30:48,847 Same as, uh, orange juice. Yep. 669 00:30:48,847 --> 00:30:52,546 Um... I could probably do beer batter... 670 00:30:52,546 --> 00:30:54,156 Yeah. Um... 671 00:30:54,156 --> 00:30:56,332 You gotta play to your strengths. Yeah, play on my strengths. 672 00:30:56,332 --> 00:30:57,899 Which are powerful flavours. Yeah. 673 00:30:57,899 --> 00:30:59,509 And that's what got you here. Yeah. 674 00:30:59,509 --> 00:31:01,120 Right now. Today. 675 00:31:04,514 --> 00:31:08,170 Yeah, I think I'm gonna, uh, do something with orange juice. 676 00:31:08,170 --> 00:31:11,347 I could make a glaze or... or a sauce. 677 00:31:11,347 --> 00:31:12,871 The orange juice? OK. OK. Yeah. Yep. 678 00:31:14,785 --> 00:31:16,265 CATH: Here we go! 679 00:31:20,617 --> 00:31:22,271 Alright, Brent. Yep. 680 00:31:22,271 --> 00:31:25,622 Your time starts now. [EXCITING MUSIC] 681 00:31:25,622 --> 00:31:27,233 [CONTESTANTS CLAP AND CALL OUT] 682 00:31:27,233 --> 00:31:32,064 BRENT: Gabriel Gate, he's been on TV longer than I've been on Earth. 683 00:31:32,064 --> 00:31:34,457 I know it's just about an impossible task 684 00:31:34,457 --> 00:31:36,155 to take on someone like that. 685 00:31:36,155 --> 00:31:39,549 But if there's a chance to win this, I've got to beat him on flavour. 686 00:31:39,549 --> 00:31:41,334 I've got to make it just punchy. 687 00:31:41,334 --> 00:31:42,857 Star anise. 688 00:31:42,857 --> 00:31:44,467 I need to smack it outta the park. 689 00:31:44,467 --> 00:31:47,253 Galangal, garlic. 690 00:31:47,253 --> 00:31:50,909 I'm making orange glazed duck, nam jim salad, pancakes 691 00:31:50,909 --> 00:31:52,606 and a duck sauce. 692 00:31:52,606 --> 00:31:54,695 Whoo! Come on, Brent! 693 00:31:54,695 --> 00:31:58,829 My style of cooking, very sort of heavy spices 694 00:31:58,829 --> 00:32:00,875 and South-East Asian flavours. 695 00:32:00,875 --> 00:32:03,443 I think orange juice will marry up really well with that. 696 00:32:03,443 --> 00:32:05,140 SHANNON: You got enough stock there? Yep. 697 00:32:05,140 --> 00:32:06,750 Get your orange juice reducing a little bit too. 698 00:32:06,750 --> 00:32:08,056 Yep. 699 00:32:08,361 --> 00:32:11,320 I'm cooking the duck in the pressure cooker with stock - 700 00:32:11,320 --> 00:32:15,281 galangal, ginger, lemongrass, garlic, star anise, cinnamon. 701 00:32:16,369 --> 00:32:17,500 Golly! 702 00:32:17,500 --> 00:32:19,241 Let it all out. 703 00:32:19,372 --> 00:32:23,071 Once the duck is cooked, I'll reduce the stock into a duck sauce. 704 00:32:25,204 --> 00:32:29,121 I'm also gonna reduce orange juice and make a glaze 705 00:32:29,121 --> 00:32:31,210 with the same things that are in my duck sauce. 706 00:32:31,210 --> 00:32:33,777 That way that sauce makes sense with the glaze. 707 00:32:35,214 --> 00:32:38,043 It's very daunting, cooking against Gabriel. 708 00:32:38,043 --> 00:32:40,567 51 years experience. 709 00:32:40,567 --> 00:32:42,786 Like, I'm not in a great position, 710 00:32:42,786 --> 00:32:45,528 but you never know, weirder things have happened. 711 00:32:45,528 --> 00:32:47,313 He could be feeling the stress. 712 00:32:47,313 --> 00:32:49,576 This kitchen, it throws ya. 713 00:32:49,576 --> 00:32:51,752 It just makes you do silly things. 714 00:32:51,752 --> 00:32:52,796 [EXHALES] 715 00:32:58,106 --> 00:33:00,587 So I'm just gonna pickle the cucumber. 716 00:33:00,587 --> 00:33:03,024 Yeah. Um... just do like... 717 00:33:03,024 --> 00:33:05,157 I can put... Yeah. Cucumber, carrot. 718 00:33:05,157 --> 00:33:07,159 You're gonna use this in your salad as well. 719 00:33:07,159 --> 00:33:08,856 Yep. OK. Now you're on your way. 720 00:33:08,856 --> 00:33:10,379 OK. You've nearly had 15 minutes. 721 00:33:10,379 --> 00:33:12,251 I'm gonna go get Gabriel. Yep. 722 00:33:12,251 --> 00:33:15,254 Come on, Brent! Let's go, Brent! 723 00:33:15,254 --> 00:33:17,734 The immunity pin is a massive advantage. 724 00:33:17,734 --> 00:33:21,695 But how can I beat Gabriel? You know, he's such a legend. 725 00:33:21,695 --> 00:33:23,479 I'm not gonna be able to do that. 726 00:33:34,316 --> 00:33:36,579 [CONTESTANTS CHEER] CONTESTANT: Come on! 727 00:33:36,579 --> 00:33:38,712 CONTESTANT 2: Come on, Gabriel! 728 00:33:40,105 --> 00:33:42,020 OK, Gabriel. 729 00:33:42,020 --> 00:33:43,978 In front of me there's a selection of beverages. 730 00:33:43,978 --> 00:33:47,808 Brent chose orange juice to feature heavily in his dish. 731 00:33:47,808 --> 00:33:52,117 Now, you have to choose a beverage to feature heavily in your dish. 732 00:33:53,118 --> 00:33:54,684 Champagne. Yeah. 733 00:33:54,684 --> 00:33:56,556 Beer. Yeah. 734 00:33:56,556 --> 00:33:57,905 Cola. Yeah. 735 00:33:57,905 --> 00:33:59,124 Vodka. Yeah. 736 00:33:59,124 --> 00:34:00,647 Tonic. Yeah. 737 00:34:00,647 --> 00:34:01,952 Ginger ale. Yeah. 738 00:34:01,952 --> 00:34:03,693 Gin. Yeah. 739 00:34:03,693 --> 00:34:05,304 Sarsparilla. Yeah. 740 00:34:05,304 --> 00:34:06,261 White wine. 741 00:34:07,567 --> 00:34:09,525 I'll go for champagne. Here you go, sir. 742 00:34:09,525 --> 00:34:13,312 Can I drink some of it? Of course you can! [LAUGHS] 743 00:34:13,312 --> 00:34:16,184 Your 60 minutes starts now. 744 00:34:16,184 --> 00:34:18,186 Thank you. [CONTESTANTS CHEER] 745 00:34:21,276 --> 00:34:24,279 GABRIEL: Cooking is about nostalgia. 746 00:34:25,759 --> 00:34:30,720 We all love the favourite dish that our mothers or grandmother cooked. 747 00:34:30,720 --> 00:34:32,548 OK. 748 00:34:32,548 --> 00:34:35,682 The memory of flavours on your youth is unique. 749 00:34:37,901 --> 00:34:40,252 I really love to cook with seafood 750 00:34:40,252 --> 00:34:43,298 because it's a very delicate ingredient. 751 00:34:43,298 --> 00:34:46,432 The best seafood generally comes from Australia. 752 00:34:47,955 --> 00:34:51,045 When you're French, you cook a lot with champagne. 753 00:34:51,045 --> 00:34:52,742 Some lemon here. 754 00:34:52,742 --> 00:34:57,095 So this is France and Australia mixed together. 755 00:34:57,095 --> 00:34:59,706 [CONTESTANTS CHEER AND APPLAUD] 756 00:34:59,706 --> 00:35:06,452 I am going to do a casserolette de crevettes avec des moules, 757 00:35:06,452 --> 00:35:10,064 une julienne de legumes et un sauce champagne. 758 00:35:10,064 --> 00:35:12,632 ADI: Oui, champagne. Ahh! 759 00:35:12,632 --> 00:35:14,112 [LAUGHS] 760 00:35:14,112 --> 00:35:17,332 So it is a seafood casserole, if you want, 761 00:35:17,332 --> 00:35:20,727 with prawns and mussels, 762 00:35:20,727 --> 00:35:24,818 with vegetable julienne, as well as a champagne sauce. 763 00:35:26,211 --> 00:35:28,082 CATH: Hmm. Beautiful. 764 00:35:28,082 --> 00:35:32,304 With cooking, you need to have a contrast of texture and flavour. 765 00:35:32,304 --> 00:35:34,088 You need to seduce with that contrast. 766 00:35:34,088 --> 00:35:35,089 Yes. Yeah. 767 00:35:35,089 --> 00:35:36,177 Oui. 768 00:35:36,177 --> 00:35:37,570 [RIPPLING MUSIC] 769 00:35:48,363 --> 00:35:50,452 Let's go, Gabriel! You're a bloody legend, mate. 770 00:35:51,888 --> 00:35:53,325 [CONTESTANTS LAUGH] 771 00:35:54,630 --> 00:35:56,458 DECLAN: His knife skills right now... 772 00:35:56,458 --> 00:35:59,679 He's cutting, like, everything super fine and nicely. 773 00:35:59,679 --> 00:36:02,029 He just julienned a carrot like it was nothing. 774 00:36:02,029 --> 00:36:04,118 BRENT: You can hear the gantry just going off. 775 00:36:04,118 --> 00:36:06,512 I've got to go and have a look what Gabriel's up to. 776 00:36:11,604 --> 00:36:13,562 Oh, look at that. Look at that. Look at that! 777 00:36:13,562 --> 00:36:15,085 Finished? Ohh! 778 00:36:15,085 --> 00:36:17,392 [ADI LAUGHS] "Look at that!" THEO: That's how you do it. 779 00:36:17,392 --> 00:36:19,438 I haven't finished yet! I don't... [GABRIEL LAUGHS] 780 00:36:19,438 --> 00:36:21,570 [ALL LAUGH] 781 00:36:21,570 --> 00:36:23,137 Everything he's cut is the exact same size... 782 00:36:23,137 --> 00:36:25,574 Like, everything. It's just absolute technique. 783 00:36:25,574 --> 00:36:28,795 No, no, no. No. So the key's not to cut the fingers. 784 00:36:28,795 --> 00:36:30,100 [LAUGHS] 785 00:36:30,100 --> 00:36:32,102 Ah, that's good. Yeah. 786 00:36:32,102 --> 00:36:35,149 I wasn't worried. Well done. I'm worried now. 787 00:36:35,149 --> 00:36:37,151 Bonne chance! Good luck! Good luck to you too. 788 00:36:37,151 --> 00:36:39,153 You don't need it, but good luck. Oh, I love him! 789 00:36:39,153 --> 00:36:41,111 He's so nice. 790 00:36:41,111 --> 00:36:42,852 I've got no experience compared to Gabriel. 791 00:36:42,852 --> 00:36:46,595 You know, 51 years versus my measly... 792 00:36:46,595 --> 00:36:50,120 ...one, two... oh, three... three years! 793 00:36:50,120 --> 00:36:51,774 But if I worry about him, 794 00:36:51,774 --> 00:36:53,820 I'm just gonna put too much pressure on myself, 795 00:36:53,820 --> 00:36:57,389 so I'm just gonna worry about my cook and see what happens. 796 00:36:57,389 --> 00:37:00,479 Feels like time is starting to speed up. 797 00:37:00,479 --> 00:37:04,047 You've only got 30 minutes to go! [CONTESTANTS CHEER AND APPLAUD] 798 00:37:04,047 --> 00:37:06,224 CONTESTANT: Go, Brent! Come on, Brent! 799 00:37:07,225 --> 00:37:09,314 PHIL: Yeah, Gabriel, let's go. 800 00:37:09,314 --> 00:37:12,752 I am really thrilled to compete in the MasterChef challenge. 801 00:37:12,752 --> 00:37:14,971 I think competition makes you focus. 802 00:37:14,971 --> 00:37:17,104 Makes you excel. 803 00:37:17,104 --> 00:37:19,237 It makes you be creative. 804 00:37:20,977 --> 00:37:25,330 You want to cook the best possible food, so you do your best. 805 00:37:28,376 --> 00:37:30,596 I'm proper fangirling. This is crazy. I... 806 00:37:30,596 --> 00:37:31,771 [CONTESTANTS CHEER] 807 00:37:31,771 --> 00:37:33,163 I have watched Gabriel... 808 00:37:34,426 --> 00:37:35,470 ...for years. 809 00:37:36,819 --> 00:37:39,257 Whoo! 810 00:37:39,257 --> 00:37:43,217 RALPH: He's chillin'. [LAUGHS] He's literally chillin'. [LAUGHS] 811 00:37:46,742 --> 00:37:49,615 Look how relaxed he is! This is so cool! 812 00:37:49,615 --> 00:37:53,009 Now we are talking! CONTESTANTS: Yes! 813 00:37:53,009 --> 00:37:54,446 He looks relaxed. 814 00:37:54,446 --> 00:37:56,665 [CORK POPS] CONTESTANT: Whoo! 815 00:37:56,665 --> 00:38:00,234 Champagne and seafood goes very well. 816 00:38:00,234 --> 00:38:01,757 ADI: Are you making a beurre blanc? 817 00:38:03,063 --> 00:38:05,195 Something like that. Something like that. 818 00:38:05,195 --> 00:38:07,067 A variation. Beautiful. 819 00:38:07,067 --> 00:38:09,287 DECLAN: I made a tarragon beurre blanc last week. 820 00:38:09,287 --> 00:38:11,071 Oh, good. Yeah. 821 00:38:11,071 --> 00:38:14,466 It's almost like a bearnaise. Yes! It is. 822 00:38:14,466 --> 00:38:15,989 Without the yolk. Yeah. 823 00:38:15,989 --> 00:38:19,122 Do you know what a bearnaise is? I thought he said mayonnaise. 824 00:38:19,122 --> 00:38:21,516 [LAUGHS] 825 00:38:21,516 --> 00:38:25,303 I want to marry the dish. The dish needs to work together. 826 00:38:25,303 --> 00:38:29,045 And so I added a little bit of the cooking liquid from the vegetables 827 00:38:29,045 --> 00:38:30,699 and the mussels. 828 00:38:30,699 --> 00:38:32,832 CATH: Oh, yum! 829 00:38:32,832 --> 00:38:35,443 That will make it a very delicious, 830 00:38:35,443 --> 00:38:39,186 powerful, flavoursome champagne sauce. 831 00:38:39,186 --> 00:38:42,450 Time is not on your side now! It's only 10 minutes to go! 832 00:38:42,450 --> 00:38:45,497 [CONTESTANTS CALL OUT AND APPLAUD] 833 00:38:48,630 --> 00:38:52,765 At home, we're always cooking against the clock, 834 00:38:52,765 --> 00:38:55,245 but my clock at home is a lot smaller. 835 00:38:58,945 --> 00:39:01,469 Just finishing the nam jim sauce. I've got the glaze done. 836 00:39:01,469 --> 00:39:04,646 The salad's cut. I'm just waiting on the pressure cooker. 837 00:39:04,646 --> 00:39:06,213 Man, I've got to make these pancakes. 838 00:39:06,213 --> 00:39:07,910 I'm just gonna get myself... 839 00:39:10,260 --> 00:39:13,481 ...into a good position to serve up something really yummy. 840 00:39:13,481 --> 00:39:15,657 DECLAN: It smells amazing. ROBBIE: Mmm. 841 00:39:15,657 --> 00:39:17,790 This is more your style of cooking. Yeah, I know. 842 00:39:17,790 --> 00:39:20,270 Those legs done? Yep. 843 00:39:21,881 --> 00:39:23,230 [STEAM HISSES] 844 00:39:30,542 --> 00:39:32,674 Yeah. Yeah, they're beautifully cooked. 845 00:39:32,674 --> 00:39:35,547 Oh, my God! Thank you. I needed that. 846 00:39:35,547 --> 00:39:38,071 I need everything perfect to win this. 847 00:39:38,071 --> 00:39:39,768 But now I've got to reduce that sauce. 848 00:39:41,074 --> 00:39:44,425 Everything's gotta marry up. I want that orange juice heavy. 849 00:39:44,425 --> 00:39:48,864 And hope, just hope, it is vibrant with flavour. 850 00:39:48,864 --> 00:39:51,127 CATH: It smells beautiful, Brent. Thank you! 851 00:39:51,127 --> 00:39:52,999 PHIL: Come on, mate! Nearly there! Nearly there! 852 00:39:52,999 --> 00:39:54,479 MALISSA: Yeah, come on, Brent! It looks amazing! 853 00:39:56,742 --> 00:40:00,093 I'm balancing the sauce, cooking my pancakes, 854 00:40:00,093 --> 00:40:01,616 glazing my duck. 855 00:40:01,616 --> 00:40:03,966 Right now, I'm multitasking like my wife. 856 00:40:03,966 --> 00:40:06,012 I flip the duck leg. 857 00:40:06,012 --> 00:40:08,057 SHANNON: That's too high. 858 00:40:08,057 --> 00:40:09,276 Shit. 859 00:40:09,276 --> 00:40:11,147 The glaze is burnt. 860 00:40:11,147 --> 00:40:12,975 This is my main thing. It's the duck. 861 00:40:14,281 --> 00:40:17,066 If I can't fix it, I'm done. 862 00:40:24,291 --> 00:40:26,249 ANNOUNCER: In the mood to cook? 863 00:40:26,249 --> 00:40:30,297 Grab your aprons and try these delicious MasterChef-approved recipes 864 00:40:30,297 --> 00:40:31,777 on 10 play. 865 00:40:35,824 --> 00:40:37,826 SHANNON: Five minutes to go! Come on, come on! 866 00:40:37,826 --> 00:40:39,524 [CONTESTANTS SHOUT] 867 00:40:43,092 --> 00:40:44,790 BRENT: Five minutes to go 868 00:40:44,790 --> 00:40:47,183 and I've just burnt the orange glaze on the duck. 869 00:40:47,183 --> 00:40:48,620 SHANNON: Scrape that off, unfortunately. 870 00:40:48,620 --> 00:40:49,969 Don't panic, don't panic. 871 00:40:51,274 --> 00:40:53,233 PHIL: Come on, man, last few minutes, let's go. 872 00:40:53,233 --> 00:40:55,191 The glaze has just burnt to the outside, 873 00:40:55,191 --> 00:40:56,889 but I can just peel it off 874 00:40:56,889 --> 00:40:58,368 and then, you know, keep glazing. 875 00:40:58,368 --> 00:41:00,327 SHANNON: Oh, they look good. 876 00:41:00,327 --> 00:41:02,503 The food gods have been looking down on me today. 877 00:41:02,503 --> 00:41:04,592 MALISSA: On you, Brent. Go, Brent! 878 00:41:05,898 --> 00:41:08,596 Whether it's as good as the Frenchman next to me, 879 00:41:08,596 --> 00:41:09,597 probably not. 880 00:41:09,597 --> 00:41:11,730 But it's Goddamn tasty. 881 00:41:12,905 --> 00:41:14,515 Yum. 882 00:41:14,602 --> 00:41:17,605 I did my apprenticeship with the man that used to have the title 883 00:41:17,605 --> 00:41:18,998 of the King of the Beurre Blanc. 884 00:41:18,998 --> 00:41:21,174 CATH: This is real nostalgia for us, isn't it? 885 00:41:21,174 --> 00:41:22,697 RHIANNON: Bloody oath! Mmm. 886 00:41:22,697 --> 00:41:25,308 Watching Gabriel, watching him cook. Yes! I know. 887 00:41:25,308 --> 00:41:26,788 It's crazy! Very special. 888 00:41:26,788 --> 00:41:29,051 So what do you do when you finish early? 889 00:41:29,051 --> 00:41:30,313 You have a glass of champagne. 890 00:41:30,313 --> 00:41:31,706 [LAUGHTER] Yeah! 891 00:41:33,012 --> 00:41:34,056 [LAUGHTER] 892 00:41:35,057 --> 00:41:36,537 [LAUGHS] 893 00:41:36,537 --> 00:41:38,800 Gabriel? Yep. 894 00:41:38,800 --> 00:41:40,672 Enough of the talk, mate. Come on! Are you ready? 895 00:41:40,672 --> 00:41:41,673 Ready to rock? 896 00:41:42,978 --> 00:41:44,284 He was done! 897 00:41:44,284 --> 00:41:46,373 Are you... are you finished? I'm finished. 898 00:41:46,373 --> 00:41:47,374 Jesus. 899 00:41:47,374 --> 00:41:50,246 Very lovely, Garbiel! 900 00:41:50,246 --> 00:41:52,118 Oh, that's beautiful. 901 00:41:53,423 --> 00:41:55,991 Where's the glass? [LAUGHS] 902 00:41:55,991 --> 00:41:58,951 CONTESTANT: Come on, Brent! It looks amazing! 903 00:42:00,256 --> 00:42:01,344 PHIL: Let's go! 904 00:42:01,344 --> 00:42:02,824 OK, that's it. 10... 905 00:42:02,824 --> 00:42:05,087 ALL: ..9, 8, 906 00:42:05,087 --> 00:42:08,395 7, 6, 5, 907 00:42:08,395 --> 00:42:10,005 4, 3, 908 00:42:10,005 --> 00:42:12,181 2, 1! 909 00:42:12,181 --> 00:42:14,357 [ALL CHEER] 910 00:42:14,357 --> 00:42:16,229 Well done, Brent! 911 00:42:16,229 --> 00:42:17,491 Good job, Brent! 912 00:42:17,491 --> 00:42:19,667 Awesome. Oh! Ooh! Well done. 913 00:42:22,104 --> 00:42:23,671 Oh! Well done. 914 00:42:23,671 --> 00:42:25,325 Cheers! What have you got? 915 00:42:25,325 --> 00:42:27,283 Look at that. Oh, that looks nice. 916 00:42:27,283 --> 00:42:28,720 Oh, that looks nice. 917 00:42:30,504 --> 00:42:31,766 Cheers, mate. Cheers. Best wishes. 918 00:42:31,766 --> 00:42:33,028 Yeah, you too. 919 00:42:35,770 --> 00:42:37,119 Ahhh! 920 00:42:37,119 --> 00:42:38,730 [BIRDSONG] 921 00:42:41,080 --> 00:42:42,647 I love these days. 922 00:42:42,647 --> 00:42:45,475 I love blind tastings because it's just such a lot of fun. 923 00:42:45,475 --> 00:42:48,174 So, today, the challenge - drinks. 924 00:42:48,174 --> 00:42:50,916 They have to incorporate something from that bar cart into it. 925 00:42:50,916 --> 00:42:53,092 And I have a feeling one of them might be 926 00:42:53,092 --> 00:42:55,747 just a little bit more on the classically French side of things. 927 00:42:55,747 --> 00:42:57,444 JOCK: What do we think are Brent's chances? 928 00:42:57,444 --> 00:42:59,054 I think they're good. Yep. 929 00:42:59,054 --> 00:43:00,839 He's starting to find his feet in the competition. 930 00:43:00,839 --> 00:43:02,318 So I think this challenge might suit him. 931 00:43:02,318 --> 00:43:04,669 Here's hoping they are both equally delicious. 932 00:43:04,669 --> 00:43:06,409 Shall we get the first one in? Let's do it. 933 00:43:15,157 --> 00:43:16,637 How are you, mate? Good. How are you? 934 00:43:16,637 --> 00:43:18,596 Great! Good. Thank you. 935 00:43:18,596 --> 00:43:22,425 Orange duck, green nam jim salad, crispy pancakes and a duck sauce. 936 00:43:22,425 --> 00:43:23,992 Cool! Thanks, mate. 937 00:43:23,992 --> 00:43:27,082 Well, it certainly looks fantastic. 938 00:43:27,082 --> 00:43:29,476 Bit of a feast we've got. Smells amazing too. 939 00:43:29,476 --> 00:43:32,914 [SNIFFS] That's... Yeah. The smell. 940 00:43:32,914 --> 00:43:35,743 Right? The aroma went it hits the table, I love that. 941 00:43:35,743 --> 00:43:37,963 Educated guess that he chose orange juice. 942 00:43:37,963 --> 00:43:40,095 Mm. Yes. I reckon you might be right. 943 00:43:40,095 --> 00:43:42,010 Yeah. Yes. 944 00:43:42,010 --> 00:43:43,272 I tell you what, though, it's nicely cooked. 945 00:43:43,272 --> 00:43:44,665 Is it? Oh, yeah! 946 00:43:44,665 --> 00:43:46,362 Ooh! 947 00:43:46,362 --> 00:43:47,712 Look at that! Yum! 948 00:43:47,712 --> 00:43:49,583 Very good. Good, huh? 949 00:43:49,583 --> 00:43:53,674 [LAUGHS] You're mesmerised. 950 00:43:53,674 --> 00:43:55,458 Oh! Look at that. Can you smell that now? 951 00:43:55,458 --> 00:43:57,417 Yes. It's ridiculous. 952 00:43:58,810 --> 00:44:00,246 Thank you. 953 00:44:03,641 --> 00:44:05,860 [CRUNCH!] 954 00:44:23,138 --> 00:44:25,575 [MELISSA LAUGHS] We've got no food left. 955 00:44:25,575 --> 00:44:27,621 Very happy boy over here. 956 00:44:27,621 --> 00:44:29,362 [ANDY AND MELISSA LAUGH] 957 00:44:30,668 --> 00:44:32,626 That was delicious! That was flat-out flavour. 958 00:44:32,626 --> 00:44:36,499 The smart use of the orange juice in that glaze but also in that sauce 959 00:44:36,499 --> 00:44:38,327 is just wafting around. 960 00:44:38,327 --> 00:44:41,417 The meat is just, like, pink and delicious. 961 00:44:41,417 --> 00:44:44,507 And then the crispy pancake, it was the perfect match. 962 00:44:44,507 --> 00:44:46,466 I love it when you smile like that because of food. 963 00:44:46,466 --> 00:44:48,903 It's so good! [LAUGHS] 964 00:44:48,903 --> 00:44:50,949 When you have that many bold flavours on a plate, 965 00:44:50,949 --> 00:44:54,735 you could risk it not being cohesive. 966 00:44:54,735 --> 00:44:58,086 But every single element on the plate ate well together. 967 00:44:58,086 --> 00:44:59,740 They were best mates. 968 00:44:59,740 --> 00:45:01,176 This is masterful cooking. 969 00:45:01,176 --> 00:45:03,744 The sauce tastes like it's come out of a duck breast, 970 00:45:03,744 --> 00:45:05,615 which Gabriel would know exactly how to do. 971 00:45:05,615 --> 00:45:07,617 Right? That's, like, French technique. 972 00:45:07,617 --> 00:45:09,707 It tastes like a saucier made it. 973 00:45:09,707 --> 00:45:11,709 There's doubt for me as to maybe who cooked what. 974 00:45:11,709 --> 00:45:13,014 Mmm. 975 00:45:13,101 --> 00:45:16,235 Every part of this was... was really good. 976 00:45:16,235 --> 00:45:17,976 Score time? Yeah. 977 00:45:24,417 --> 00:45:26,114 [TENSE MUSIC] 978 00:45:34,470 --> 00:45:36,124 Prawn and mussel casserole 979 00:45:36,124 --> 00:45:38,736 with julienne vegetables and a champagne sauce. 980 00:45:38,736 --> 00:45:40,128 Beautiful. Thank you. Thank you. 981 00:45:40,128 --> 00:45:41,434 Thank you. 982 00:45:41,826 --> 00:45:43,523 Looks very French, don't you think, with the champagne sauce? 983 00:45:43,523 --> 00:45:45,003 It does. Just sayin'. 984 00:45:45,003 --> 00:45:46,787 What's underneath? 985 00:45:46,787 --> 00:45:49,529 Julienne vegetables. Julienne? Oh, come on. 986 00:45:49,529 --> 00:45:50,486 [LAUGHS] Like... 987 00:45:50,486 --> 00:45:52,010 Mais oiu. 988 00:45:52,010 --> 00:45:53,663 If the champagne sauce didn't give it away. 989 00:45:53,663 --> 00:45:54,795 [LAUGHS] 990 00:46:13,248 --> 00:46:14,902 [SLURPS] 991 00:46:16,469 --> 00:46:18,601 Did you drink all that? 992 00:46:26,871 --> 00:46:28,611 Oh, it's gonna be hard to say this. 993 00:46:28,611 --> 00:46:31,440 Um... the prawn... 994 00:46:32,615 --> 00:46:33,834 Is yours raw? 995 00:46:46,978 --> 00:46:48,544 Is yours raw? 996 00:46:48,544 --> 00:46:51,983 No, but, unfortunately, it's a bit undercooked. 997 00:46:55,682 --> 00:46:58,903 Yours? Mine was alright. No, mine's fine. Totally fine. 998 00:46:58,903 --> 00:47:02,123 OK, I want to talk, first of all, at the brief 999 00:47:02,123 --> 00:47:04,430 which was to choose a drink off the trolley. 1000 00:47:04,430 --> 00:47:06,780 In this case, champagne, the sauce. 1001 00:47:06,780 --> 00:47:09,522 Beautiful sort of champagne veloute there. Really nice. 1002 00:47:09,522 --> 00:47:11,785 The mussel was perfectly cooked. 1003 00:47:11,785 --> 00:47:15,963 Same for the prawn - beautifully prepared and beautifully cooked. 1004 00:47:15,963 --> 00:47:18,357 Really nicely cooked proteins. Mmm. 1005 00:47:18,357 --> 00:47:20,228 The vegetables had a lovely texture to them. 1006 00:47:20,228 --> 00:47:22,187 It was a very tasty plate of food 1007 00:47:22,187 --> 00:47:25,320 with some wonderful display of technique as well. 1008 00:47:25,320 --> 00:47:27,322 The flavour, like, on point. 1009 00:47:27,322 --> 00:47:30,195 Everything is seasoned absolutely perfect. 1010 00:47:30,195 --> 00:47:34,852 I love the sauce. It was really a smart way to use the champagne. 1011 00:47:34,852 --> 00:47:36,505 And it's got a great waft 1012 00:47:36,505 --> 00:47:38,464 and works so well with the white pepper and the butter. 1013 00:47:38,464 --> 00:47:40,596 The mussel was perfectly cooked. Mmm. 1014 00:47:40,596 --> 00:47:41,946 Perfectly cooked. 1015 00:47:42,207 --> 00:47:44,470 However, I've got a bit of an issue with undercooked prawn. 1016 00:47:46,341 --> 00:47:48,213 Gentlemen, shall we score? BOTH: Love to! 1017 00:47:58,310 --> 00:48:01,356 Today was another beautifully nostalgic day 1018 00:48:01,356 --> 00:48:02,662 in the MasterChef kitchen, 1019 00:48:02,662 --> 00:48:04,011 starting with flambe... 1020 00:48:05,317 --> 00:48:07,710 ...and ending with Gate. [LAUGHTER] 1021 00:48:07,710 --> 00:48:10,061 Touche! [ALL LAUGH LOUDLY] 1022 00:48:12,324 --> 00:48:13,455 What a guy! 1023 00:48:16,067 --> 00:48:18,112 Brent, I'm sure it's gonna be a cook that you'll remember 1024 00:48:18,112 --> 00:48:19,679 for quite some time, mate. 1025 00:48:19,679 --> 00:48:21,028 Yeah, definitely. 1026 00:48:21,028 --> 00:48:23,248 What did you cook? Um, the orange duck. 1027 00:48:23,248 --> 00:48:26,120 Which means, Gabriel... I cooked the other one. 1028 00:48:26,120 --> 00:48:28,557 [LAUGHTER] Can we keep him? 1029 00:48:28,557 --> 00:48:31,647 Which means, Gabriel, you cooked the seafood casserole. 1030 00:48:31,647 --> 00:48:33,171 Yes. Amazing. 1031 00:48:33,258 --> 00:48:34,999 That being the case, we will start with you, my friend. 1032 00:48:34,999 --> 00:48:36,348 Merci. 1033 00:48:36,348 --> 00:48:39,394 Gabriel, you dish was so tasty, 1034 00:48:39,394 --> 00:48:41,744 I may, in fact, have drunk the sauce out of the jug. 1035 00:48:41,744 --> 00:48:43,224 [LAUGHTER] 1036 00:48:43,224 --> 00:48:45,052 I scored your dish... 1037 00:48:45,052 --> 00:48:46,575 ...8 out of 10. 1038 00:48:46,575 --> 00:48:48,838 Thank you. Thank you! 1039 00:48:50,797 --> 00:48:53,365 I too loved the sauce. 1040 00:48:53,365 --> 00:48:55,019 9 out of 10. 1041 00:48:55,019 --> 00:48:56,542 Thank you. 1042 00:48:56,890 --> 00:49:00,067 ANDY: Gabriel, unfortunately, my prawn was a little undercooked. 1043 00:49:00,067 --> 00:49:02,940 However, it was super-duper tasty! 1044 00:49:02,940 --> 00:49:04,593 I scored you an 8 out of 10. 1045 00:49:04,593 --> 00:49:06,987 Thank you. 1046 00:49:06,987 --> 00:49:10,991 So, Gabriel, that means you have a combined score of 25 out of 30. 1047 00:49:10,991 --> 00:49:13,515 Well done. Thank you. Thank you. 1048 00:49:13,515 --> 00:49:14,560 [APPLAUSE] 1049 00:49:15,865 --> 00:49:17,302 Brent, over to you, mate. 1050 00:49:20,653 --> 00:49:22,220 Perfectly cooked duck 1051 00:49:22,220 --> 00:49:24,962 and a sauce that had a depth of flavour 1052 00:49:24,962 --> 00:49:28,356 you'd expect had been in the stove for hours. 1053 00:49:28,356 --> 00:49:32,230 Mate, I couldn't score it anything else but 10 out of 10. 1054 00:49:32,230 --> 00:49:34,014 [LOUD CHEERING] 1055 00:49:36,712 --> 00:49:38,497 Well done, Brent. 1056 00:49:38,497 --> 00:49:40,803 Brent, your dish in round 1, 1057 00:49:40,803 --> 00:49:43,328 it was really, really good. 1058 00:49:43,328 --> 00:49:46,200 But round 2, that was your best dish! 1059 00:49:46,200 --> 00:49:48,072 I scored you at 10! [LOUD CHEERING] 1060 00:49:53,773 --> 00:49:57,733 Brent, there are very few dishes that make us all smile 1061 00:49:57,733 --> 00:49:59,648 as much as that one did. 1062 00:49:59,648 --> 00:50:02,434 I gave a 10 out of 10! [LOUD CHEERING] 1063 00:50:03,783 --> 00:50:05,002 GABRIEL: Good job. 1064 00:50:08,092 --> 00:50:10,529 Brent, you know what that means! 1065 00:50:10,529 --> 00:50:14,228 You've won the pin! [CONTESTANTS CHEER] 1066 00:50:16,056 --> 00:50:17,492 Hey. How about that? Oh, my, my. 1067 00:50:17,492 --> 00:50:18,232 Whoo-hoo-hoo! 1068 00:50:19,538 --> 00:50:20,974 Oh, matey, well done. 1069 00:50:20,974 --> 00:50:22,236 Oh, shit. 1070 00:50:23,542 --> 00:50:25,761 How does that feel? 10s across the board! 1071 00:50:25,761 --> 00:50:28,068 Yeah. Oh... man. 1072 00:50:28,068 --> 00:50:29,809 Good day. Yeah! 1073 00:50:29,809 --> 00:50:32,072 [CONTESTANTS LAUGH] Really good day. 1074 00:50:32,072 --> 00:50:34,161 Well, a perfect score is unbeatable. 1075 00:50:34,161 --> 00:50:35,858 [LAUGHS] Well done. 1076 00:50:35,858 --> 00:50:37,121 Thank you. Thank you. 1077 00:50:37,121 --> 00:50:39,427 Gabriel, your dish was beautiful, 1078 00:50:39,427 --> 00:50:42,082 but you just came up with a guy who didn't put a foot wrong. 1079 00:50:42,082 --> 00:50:44,867 I know! Any words of advice for Brent? 1080 00:50:44,867 --> 00:50:46,391 Keep cooking. 1081 00:50:46,391 --> 00:50:49,263 Cooking is all about creating emotions 1082 00:50:49,263 --> 00:50:52,484 and, uh, making people smile 1083 00:50:52,484 --> 00:50:55,487 and giving them a wonderful time through your food. 1084 00:50:55,487 --> 00:50:56,705 Yeah. Yeah. 1085 00:50:56,705 --> 00:50:59,926 Well, Gabriel, I think you can tell here, 1086 00:50:59,926 --> 00:51:01,667 you've got a lot of fans, even us. 1087 00:51:01,667 --> 00:51:03,886 Merci. Thank you. 1088 00:51:03,886 --> 00:51:05,975 And although you didn't get a win, 1089 00:51:05,975 --> 00:51:08,195 it's been absolutely epic to see you in the MasterChef kitchen, 1090 00:51:08,195 --> 00:51:09,892 so thank you so much. 1091 00:51:09,892 --> 00:51:13,940 [CONTESTANTS CHEER] Thank you. Thank you. Thank you. 1092 00:51:13,940 --> 00:51:16,247 Brent, of course, let's not forget 1093 00:51:16,247 --> 00:51:19,076 you are also immune from this Sunday's elimination. 1094 00:51:19,076 --> 00:51:20,990 As for the rest of you, 1095 00:51:20,990 --> 00:51:24,603 the next time you step into the kitchen, you will be vulnerable. 1096 00:51:24,603 --> 00:51:27,388 RUE: Yep. We'll see you all on Sunday. 1097 00:51:27,388 --> 00:51:29,042 Well done, Brent! ANDY: Well done, Brent! 1098 00:51:30,348 --> 00:51:32,437 Come on. Come with me. This way, mate. 1099 00:51:32,437 --> 00:51:34,917 [GRACE SQUEALS] That's great! That's pretty good. 1100 00:51:34,917 --> 00:51:38,617 Brent. Ahhh! 1101 00:51:38,617 --> 00:51:40,923 [CATH LAUGHS] 1102 00:51:40,923 --> 00:51:42,751 [UPLIFTING MUSIC] 1103 00:51:47,800 --> 00:51:50,498 ANNOUNCER: Sunday night on MasterChef Australia... 1104 00:51:50,498 --> 00:51:52,196 Welcome to our cheese party. 1105 00:51:52,196 --> 00:51:54,807 ...it's time to say 'cheese'. 1106 00:51:54,807 --> 00:51:57,244 ANDY: This is a taste test! 1107 00:51:58,245 --> 00:51:59,203 [SIGHS] 1108 00:51:59,203 --> 00:52:02,031 MALISSA: I am stressing out right now. 1109 00:52:02,031 --> 00:52:03,816 Because one wrong answer... 1110 00:52:03,816 --> 00:52:05,122 Oh. 1111 00:52:05,122 --> 00:52:07,689 ...and they'll face elimination 1112 00:52:07,689 --> 00:52:09,082 by re-creating 1113 00:52:09,082 --> 00:52:11,171 good old family favourites. 1114 00:52:11,171 --> 00:52:12,390 Strap yourselves in, guys. 1115 00:52:12,390 --> 00:52:13,347 Oh! 1116 00:52:13,347 --> 00:52:15,828 It's just giving me nightmares. 1117 00:52:15,828 --> 00:52:17,569 Captions by Red Bee Media