1 00:00:01,000 --> 00:00:07,760 ANNOUNCER: Previously on MasterChef Australia, 2 00:00:07,760 --> 00:00:10,560 MELISSA: When nostalgia is done right in this kitchen, 3 00:00:10,560 --> 00:00:13,640 it can produce some of the best food we've ever seen. 4 00:00:13,640 --> 00:00:17,600 ..including a mind-blowing Viennetta. (GASPS) 5 00:00:17,600 --> 00:00:19,080 Alright. Let's see it inside. 6 00:00:19,080 --> 00:00:22,720 (ALL GASP) (JOCK LAUGHS) 7 00:00:22,720 --> 00:00:23,760 No! 8 00:00:23,760 --> 00:00:26,960 ..which was the end of the journey for Alice. 9 00:00:26,960 --> 00:00:29,200 (APPLAUSE AND CHEERING) 10 00:00:29,200 --> 00:00:31,080 Plus... (CONTESTANTS EXCLAIM) 11 00:00:31,080 --> 00:00:34,240 ..Brent flambeed his way to immunity. 12 00:00:34,240 --> 00:00:38,440 JOCK: Great blokey dude food, but just delicious. 13 00:00:38,440 --> 00:00:42,960 And in round 2, he blew everyone away. 14 00:00:42,960 --> 00:00:44,440 10 out of 10. (CONTESTANTS CHEER) 15 00:00:44,440 --> 00:00:48,080 I scored you a 10! I gave you a 10 out of 10! 16 00:00:48,080 --> 00:00:49,960 You've won the pin! 17 00:00:49,960 --> 00:00:51,880 Even Gabriel Gate. 18 00:00:51,880 --> 00:00:56,800 Touche! (ALL LAUGH) 19 00:00:56,800 --> 00:01:01,760 Tonight, the black aprons are on. 20 00:01:01,760 --> 00:01:03,400 RALPH: Now I'm stressing, because I'm thinking 21 00:01:03,400 --> 00:01:04,880 I might be going home today. 22 00:01:04,880 --> 00:01:09,040 ..for an elimination worthy of Nostalgia Week. 23 00:01:29,400 --> 00:01:32,000 ADI: Good luck today, guys. 24 00:01:32,000 --> 00:01:34,080 RHIANNON: Yeah, good luck, everyone. 25 00:01:34,080 --> 00:01:36,040 I hate eliminations. 26 00:01:36,040 --> 00:01:38,920 Honestly, my anxiety goes through the roof. 27 00:01:38,920 --> 00:01:42,160 This apron is not what I like to wear ever. 28 00:01:45,840 --> 00:01:47,600 Morning! 29 00:01:48,680 --> 00:01:51,760 Good luck, guys. Thanks, Brent. 30 00:01:51,760 --> 00:01:54,720 CATH: Ohh. What's going on here? 31 00:01:55,760 --> 00:02:00,000 There's this beautiful old-fashioned lounge room set. 32 00:02:00,000 --> 00:02:03,080 It reminds me of some of the furniture that I grew up with. 33 00:02:03,080 --> 00:02:05,280 Morning, morning, morning! CONTESTANTS: Good morning. 34 00:02:05,280 --> 00:02:07,920 It's a nice way to finish the Nostalgic Week. 35 00:02:15,960 --> 00:02:17,160 G'day. 36 00:02:21,680 --> 00:02:26,760 It's elimination day and there is nowhere to hide 37 00:02:26,760 --> 00:02:30,680 unless you're Brent who is currently hiding up on the gantry. 38 00:02:30,680 --> 00:02:32,320 Hello! G'day. 39 00:02:32,320 --> 00:02:34,160 How you feeling? Um, really good? 40 00:02:34,160 --> 00:02:36,880 I love staying up here even more. (LAUGHS) 41 00:02:38,400 --> 00:02:42,480 Well, Brent, watch from up there today and cheer everybody on, OK? 42 00:02:42,480 --> 00:02:44,240 Yeah, will do. Good luck, guys. Alright. 43 00:02:44,240 --> 00:02:45,760 (ADI CHUCKLES) 44 00:02:45,760 --> 00:02:47,280 Before we go any further, 45 00:02:47,280 --> 00:02:51,000 we need to mention that Grace is not feeling well enough to cook today. 46 00:02:51,000 --> 00:02:53,760 And as per the rules of the competition, 47 00:02:53,760 --> 00:02:57,760 she will automatically drop into the next elimination. 48 00:03:00,120 --> 00:03:02,520 I hope you're ready to step back in time 49 00:03:02,520 --> 00:03:07,000 because behind us you'll notice a slice of nostalgic heaven. 50 00:03:13,360 --> 00:03:17,160 Complete with a very lavish display in front of us. 51 00:03:18,480 --> 00:03:20,520 I'm just going to... Uh, I can't see. 52 00:03:20,520 --> 00:03:22,480 Ooh, got the goggles out! 53 00:03:22,480 --> 00:03:24,160 Oh, it's cheese. 54 00:03:24,160 --> 00:03:26,000 (ALL LAUGH) OK. 55 00:03:29,560 --> 00:03:32,320 ADI: I love cheese! I love a cheese platter. 56 00:03:32,320 --> 00:03:33,800 I love a good charcuterie. 57 00:03:33,800 --> 00:03:37,160 But, like, come on, normally, we've got a packet to look at. 58 00:03:37,160 --> 00:03:39,080 Where's the packets? 59 00:03:44,120 --> 00:03:47,640 Guys, you know the deal. You're not just here to look at it. 60 00:03:49,320 --> 00:03:52,800 This is a cheese taste test. 61 00:03:56,600 --> 00:03:59,160 Ralph, are you shaking your head because you don't like cheese? 62 00:03:59,160 --> 00:04:00,920 I'm not a big fan of cheese. 63 00:04:00,920 --> 00:04:02,640 You're not a big fan of cheese. Wow! 64 00:04:02,640 --> 00:04:04,880 Look, I know people love cheese. 65 00:04:04,880 --> 00:04:07,840 I'm, unfortunately, one of those people that just don't. 66 00:04:07,840 --> 00:04:09,960 I do cook with cheese. 67 00:04:09,960 --> 00:04:12,480 A bit of parmesan to put on top of my pasta, 68 00:04:12,480 --> 00:04:15,560 but not eat a block of parmesan. 69 00:04:18,800 --> 00:04:20,920 Right, some rules. Pretty straightforward. 70 00:04:20,920 --> 00:04:24,800 One by one, you will choose a cheese to test. 71 00:04:24,800 --> 00:04:28,280 You'll have to tell us exactly what it is. 72 00:04:28,280 --> 00:04:32,280 If you guess it correctly, you get to keep playing. 73 00:04:32,280 --> 00:04:37,240 But the first five to guess wrong will fall into round 2 74 00:04:37,240 --> 00:04:41,520 from where someone, of course, will be eliminated. 75 00:04:43,560 --> 00:04:48,320 When it's your turn, you'll be able to pick whichever cheese you like. 76 00:04:49,640 --> 00:04:52,280 Obviously, the longer it goes on, 77 00:04:52,280 --> 00:04:56,160 the tougher it's going to get as a cheeses disappear. 78 00:04:57,480 --> 00:05:00,240 All clear? Yeah. 79 00:05:00,240 --> 00:05:02,200 Clear as mud. Alright. 80 00:05:02,200 --> 00:05:03,960 CATH: Ooh! 81 00:05:03,960 --> 00:05:05,960 This time, ladies first. Thank you. 82 00:05:05,960 --> 00:05:08,000 Sunshine. Grab a number. 83 00:05:08,000 --> 00:05:09,760 I want you to organise yourselves. Thank you. 84 00:05:09,760 --> 00:05:11,320 There we go. 85 00:05:13,240 --> 00:05:16,320 I picked 11, which means I'll be going last. 86 00:05:16,320 --> 00:05:18,960 Maybe five people will drop out before we even get to me 87 00:05:18,960 --> 00:05:21,640 and I won't have to guess at all - that would be great. 88 00:05:23,000 --> 00:05:26,840 Actually, you've got a pin. PHIL: He gets whatever's left over. 89 00:05:26,840 --> 00:05:27,840 (LAUGHS) 90 00:05:31,520 --> 00:05:34,760 Oh! I've got the pin and I get number 1. 91 00:05:34,760 --> 00:05:37,640 Oh, Declan! 92 00:05:37,640 --> 00:05:39,680 Mate, pin and number 1. Yeah. 93 00:05:39,680 --> 00:05:42,680 The first cab off the rank. Come on, mate! 94 00:05:47,080 --> 00:05:49,200 Alright. 95 00:05:54,360 --> 00:05:58,320 I'm first up and I'm going to be choosing number 8. 96 00:05:58,320 --> 00:05:59,960 Because looking at it, 97 00:05:59,960 --> 00:06:02,480 I'm pretty sure I know what it is. 98 00:06:02,480 --> 00:06:04,960 Um, I'm going to go with number 8. 99 00:06:04,960 --> 00:06:06,400 Number 8? Yeah, number 8. 100 00:06:06,400 --> 00:06:08,400 Wanna have a little nibble? I'd love a little nibble. 101 00:06:08,400 --> 00:06:10,120 There you go. Thank you. Alright. 102 00:06:10,120 --> 00:06:11,240 We'll have a little... 103 00:06:12,360 --> 00:06:14,680 Hmm. I think I'm bang on the money. 104 00:06:14,680 --> 00:06:16,600 Go on, then. Ricotta. 105 00:06:19,960 --> 00:06:21,160 Declan, number 8, 106 00:06:21,160 --> 00:06:24,280 ricotta is correct! 107 00:06:24,280 --> 00:06:25,920 Well done, mate. Ooh! Thank you. 108 00:06:28,360 --> 00:06:29,880 OK, Cath, you're up. 109 00:06:29,880 --> 00:06:32,080 Good luck, Cath. Ahh. Here we go. 110 00:06:32,080 --> 00:06:34,080 Come on. 111 00:06:34,080 --> 00:06:37,920 Welcome to our cheese party. Thank you. 112 00:06:39,000 --> 00:06:43,360 I'm going to go number...15, I think. 113 00:06:43,360 --> 00:06:45,920 Probably the calmest I've ever seen you. 114 00:06:45,920 --> 00:06:48,000 On the outside. (CHUCKLES) 115 00:06:54,880 --> 00:06:57,920 Ohhh. I'm going manchego. 116 00:06:57,920 --> 00:07:00,160 Yeah! She's nailed it! 117 00:07:00,160 --> 00:07:01,600 Yeah! 118 00:07:09,240 --> 00:07:11,960 Rue, you're giving me daggers. I know you don't want to do this. 119 00:07:11,960 --> 00:07:13,840 But let's go. Come on. You're up. 120 00:07:15,760 --> 00:07:17,560 Ooh! 121 00:07:17,560 --> 00:07:19,880 Look at her walk. OK. 122 00:07:19,880 --> 00:07:22,960 Oh, you're hating it. I really am. 123 00:07:23,960 --> 00:07:28,800 I honestly did not realise that there was that much cheese. 124 00:07:28,800 --> 00:07:31,600 I can see the last number is 31 125 00:07:31,600 --> 00:07:34,360 and I'm thinking, I don't think I even know 10! 126 00:07:34,360 --> 00:07:35,840 10! 127 00:07:38,800 --> 00:07:44,720 OK. I am going to pick number...13. 128 00:07:44,720 --> 00:07:46,720 13? Yeah. 129 00:07:47,920 --> 00:07:49,720 Oof! Wow. You went, like, halfway down. 130 00:07:49,720 --> 00:07:51,440 I know. 131 00:07:51,440 --> 00:07:53,160 I'm shaking. 132 00:07:57,560 --> 00:07:59,440 It's not what you thought it was, is it? 133 00:07:59,440 --> 00:08:00,600 No. MELISSA: Wow. 134 00:08:00,600 --> 00:08:02,640 (JOCK GUFFAWS) 135 00:08:02,640 --> 00:08:04,280 Rue! 136 00:08:04,280 --> 00:08:06,560 It's definitely not what I thought it was. 137 00:08:08,840 --> 00:08:11,240 I'm gonna say something, it's probably wrong, 138 00:08:11,240 --> 00:08:12,840 but I'm going to say it. 139 00:08:15,520 --> 00:08:16,720 Mascarpone. 140 00:08:19,680 --> 00:08:21,520 Number 13... 141 00:08:23,400 --> 00:08:24,880 ..is mascarpone. 142 00:08:24,880 --> 00:08:26,240 Ah! Thank God! 143 00:08:26,240 --> 00:08:28,440 Oh, my gosh! Oh, my gosh! Oh, my gosh! 144 00:08:28,440 --> 00:08:30,840 Yes! Yes! 145 00:08:30,840 --> 00:08:33,640 Oh, my goodness! Yes! Whoo! 146 00:08:33,640 --> 00:08:36,720 Whoo! Oh! Yes! 147 00:08:36,720 --> 00:08:38,560 Alright, Rhiannon, are you ready? 148 00:08:38,560 --> 00:08:40,760 Yes. Come on. 149 00:08:42,280 --> 00:08:44,640 I'm 7th in this line 150 00:08:44,640 --> 00:08:48,160 and that is kinda middle towards end, 151 00:08:48,160 --> 00:08:51,680 which is a horrible place to be when you're not a fan of cheese. 152 00:08:51,680 --> 00:08:53,360 Oh, I love cheese! 153 00:08:53,360 --> 00:08:56,960 You are dressed like the number 17. Oh, my goodness! 154 00:09:01,600 --> 00:09:04,400 Red 'Le-ches...Le-ches-ter'. 155 00:09:04,400 --> 00:09:06,160 It is red Leicester, 156 00:09:06,160 --> 00:09:09,360 but I'm giving you leeway in your pronunciation! 157 00:09:09,360 --> 00:09:10,680 (CONTESTANTS CHEER) 158 00:09:12,920 --> 00:09:15,000 Because apparently everybody eats a lot of cheese. 159 00:09:15,000 --> 00:09:16,360 MALISSA: This? 160 00:09:16,360 --> 00:09:18,080 (SNIFFS DEEPLY) 161 00:09:18,080 --> 00:09:20,240 I know what this is. 162 00:09:20,240 --> 00:09:22,560 Would you like to guess? Jarlsberg cheese. 163 00:09:22,560 --> 00:09:24,840 OK, so you said 'Jarlsberg'. 164 00:09:24,840 --> 00:09:27,120 It is 'Yahrls-burg'. Oh! 165 00:09:28,320 --> 00:09:30,640 Now, I'm stressing. Phil, let's go. 166 00:09:30,640 --> 00:09:33,040 'Cause the longer it goes, the worse it's gonna get for me. 167 00:09:34,880 --> 00:09:36,240 24. 168 00:09:40,000 --> 00:09:42,840 I think it...is Roquefort. 169 00:09:43,960 --> 00:09:45,800 Correct, mate. 170 00:09:49,280 --> 00:09:51,680 The cheese people here are next level. 171 00:09:54,560 --> 00:09:56,480 Alright, big man. Let's go. 172 00:10:00,040 --> 00:10:01,320 Ah. 173 00:10:02,320 --> 00:10:04,080 (SIGHS) I'm looking for one I'm familiar with 174 00:10:04,080 --> 00:10:07,480 like Parmigiano Reggiano and the Pecorino Romano. 175 00:10:09,560 --> 00:10:11,440 I'm gonna go 7. 176 00:10:11,440 --> 00:10:13,600 Number 7? Number 7. 177 00:10:18,920 --> 00:10:20,080 OK. 178 00:10:21,080 --> 00:10:22,880 Uh, Parmigiano Reggiano. 179 00:10:26,040 --> 00:10:28,480 There he is! Well done, mate. 180 00:10:31,720 --> 00:10:33,800 Phwoar! Dodged a bullet. 181 00:10:33,800 --> 00:10:35,800 I don't know if I can do another round. 182 00:10:35,800 --> 00:10:37,880 Next up it's Theo. 183 00:10:39,560 --> 00:10:42,360 I think going to go with number 3. 184 00:10:42,360 --> 00:10:44,440 Number 3. Yeah. 185 00:10:46,560 --> 00:10:48,960 I think it's feta. 186 00:10:48,960 --> 00:10:52,080 Does feta make it better? 187 00:10:52,080 --> 00:10:53,280 Yes, it does! 188 00:10:56,320 --> 00:10:57,880 Robbie, let's go, mate. 189 00:11:01,320 --> 00:11:03,520 ADI: I don't wanna have to cook today 190 00:11:03,520 --> 00:11:05,280 'cause anything can happen in a cook. 191 00:11:07,440 --> 00:11:09,680 You have one bad day and you go home. 192 00:11:09,680 --> 00:11:12,800 Is that, um, brie? 193 00:11:12,800 --> 00:11:14,920 It's brie! (APPLAUSE) 194 00:11:14,920 --> 00:11:19,800 I'm just hoping that everyone leaves some of the easy cheeses for me. 195 00:11:19,800 --> 00:11:22,160 ANTONIO: I'm gonna go with 1. 196 00:11:22,160 --> 00:11:23,800 I hope. 197 00:11:25,960 --> 00:11:28,560 Um, goat's cheese. 198 00:11:28,560 --> 00:11:29,600 Correct. 199 00:11:32,320 --> 00:11:34,120 Adi, your time. 200 00:11:34,120 --> 00:11:36,120 (APPLAUSE) 201 00:11:36,120 --> 00:11:41,320 My strategy today is pick nice and easy things and keep yourself safe. 202 00:11:45,760 --> 00:11:49,000 It's yellow. It's a hard cheese. 203 00:11:49,000 --> 00:11:52,200 It's got that kind of really creamy consistency. 204 00:11:52,200 --> 00:11:55,400 It'll go great in a slice of bread. I think I know what it is. 205 00:11:55,400 --> 00:11:56,720 Cheddar. 206 00:12:00,280 --> 00:12:01,680 Yes, it is. 207 00:12:01,680 --> 00:12:03,280 (LAUGHS) 208 00:12:03,280 --> 00:12:04,680 Lucky, yeah. 209 00:12:09,480 --> 00:12:13,120 Well, everyone's been through one round. 210 00:12:13,120 --> 00:12:15,040 Pretty good effort, I reckon. Very good. 211 00:12:15,040 --> 00:12:17,480 Yep. Back to the start. Declan, you're up. 212 00:12:17,480 --> 00:12:18,680 Let's do it. 213 00:12:20,400 --> 00:12:23,920 RUE: So, round 2, I'm going to have to guess again. 214 00:12:23,920 --> 00:12:27,160 Um, I think that's got to be mozzarella. 215 00:12:27,160 --> 00:12:28,800 That's what you felt. 216 00:12:30,680 --> 00:12:32,680 You felt right, mate. Oh! 217 00:12:32,680 --> 00:12:36,320 Everyone picking the ones I had in my pocket. 218 00:12:39,280 --> 00:12:41,360 Is that camembert cheese? 219 00:12:41,360 --> 00:12:43,680 Correct. Thank you. 220 00:12:46,360 --> 00:12:47,920 Ohh! 221 00:12:49,440 --> 00:12:51,960 OK, Rue, think positive thoughts. 222 00:12:51,960 --> 00:12:53,720 OK. Yes. Come on down. 223 00:12:53,720 --> 00:12:55,800 (APPLAUSE) 224 00:12:56,800 --> 00:12:58,480 Ohhh. Ho! 225 00:12:58,480 --> 00:13:00,840 I see there's still a soft cheese. 226 00:13:00,840 --> 00:13:03,560 I'm gonna go with number 9. 227 00:13:03,560 --> 00:13:04,880 Number 9. 228 00:13:04,880 --> 00:13:06,720 JOCK: Uh, spoon? Yes, please. 229 00:13:07,960 --> 00:13:12,880 It looks like mascarpone, but I know that it's definitely not mascarpone. 230 00:13:22,600 --> 00:13:23,960 Cream cheese. 231 00:13:27,760 --> 00:13:29,720 Maybe, maybe. 232 00:13:29,720 --> 00:13:32,720 Was that a hasty response, do you think? 233 00:13:33,720 --> 00:13:35,920 Oh! 234 00:13:35,920 --> 00:13:38,520 (SUSPENSEFUL MUSIC) 235 00:13:52,080 --> 00:13:53,920 Cream cheese. 236 00:13:55,640 --> 00:13:57,160 Maybe, maybe. 237 00:13:57,160 --> 00:14:00,000 Was that a hasty response, do you think? 238 00:14:00,000 --> 00:14:02,200 Ohh. 239 00:14:05,360 --> 00:14:08,800 Of course it's cream cheese. Ah! (LAUGHS) 240 00:14:11,360 --> 00:14:14,280 Two for two, baby! Two for two! 241 00:14:17,520 --> 00:14:20,280 I'm gonna go...that one. 242 00:14:20,280 --> 00:14:21,840 Number 10? Yeah. 243 00:14:22,920 --> 00:14:24,720 Mmm. 244 00:14:24,720 --> 00:14:25,880 Babybel. 245 00:14:28,040 --> 00:14:30,240 Little baby cheeses. 246 00:14:30,240 --> 00:14:32,440 It's Babybel. 247 00:14:32,440 --> 00:14:34,920 Oh, shit! Yes! 248 00:14:34,920 --> 00:14:36,280 Malissa? 249 00:14:36,280 --> 00:14:38,520 Oh, my gosh. OK. 250 00:14:40,240 --> 00:14:42,000 I'll pick 21. 251 00:14:42,000 --> 00:14:44,440 Yeah, the holey one. 252 00:14:44,440 --> 00:14:46,720 Thank you! 253 00:14:51,800 --> 00:14:54,480 Is it Swiss cheese? 254 00:14:59,240 --> 00:15:01,160 Oh, no, I'm wrong. 255 00:15:02,320 --> 00:15:04,240 I need more information. 256 00:15:04,240 --> 00:15:06,600 So, name of the specific cheese. 257 00:15:08,320 --> 00:15:10,360 Um... 258 00:15:14,320 --> 00:15:16,480 Oh, I don't know. 259 00:15:20,160 --> 00:15:22,400 I don't know. 260 00:15:22,400 --> 00:15:24,320 I'm sorry. 261 00:15:24,320 --> 00:15:26,320 Swiss cheese is not enough information. 262 00:15:26,320 --> 00:15:28,400 OK. You are into round 2, I'm afraid. 263 00:15:28,400 --> 00:15:29,440 That's OK. 264 00:15:29,440 --> 00:15:30,720 Ohhh! 265 00:15:32,760 --> 00:15:36,320 Oh! Why did you do this to yourself? 266 00:15:36,320 --> 00:15:39,720 I could see that there was pecorino cheese on there 267 00:15:39,720 --> 00:15:42,480 and I don't know why I didn't pick it. 268 00:15:42,480 --> 00:15:44,440 Yeah, I'm kicking myself. 269 00:15:46,280 --> 00:15:49,440 Because Melissa couldn't correctly name cheese 21, 270 00:15:49,440 --> 00:15:52,600 it will remain in the table and you can choose it. 271 00:15:52,600 --> 00:15:54,520 MELISSA: Phil. 272 00:15:55,520 --> 00:15:58,560 I'm going to stick with my blue and go 18. 273 00:16:00,600 --> 00:16:02,520 I think it's Stilton. 274 00:16:02,520 --> 00:16:04,120 Stilton is correct. 275 00:16:04,120 --> 00:16:06,160 (APPLAUSE) ANDY: Well done, Phil. 276 00:16:08,200 --> 00:16:09,880 Ralph, pretty impressive that guess or what? 277 00:16:09,880 --> 00:16:12,200 Yeah, look, I'm impressed with all the guesses so far. 278 00:16:12,200 --> 00:16:14,640 I don't know what's going on here. Unbelievable. 279 00:16:14,640 --> 00:16:17,800 Well, you're up, mate, let's go. Come on. 280 00:16:21,200 --> 00:16:24,240 The only other cheese I'm confident about is Pecorino Romano. 281 00:16:25,240 --> 00:16:29,640 I'm gonna go and guess 14. 282 00:16:29,640 --> 00:16:31,080 JOCK: 14? ANDY: 14. 283 00:16:31,080 --> 00:16:32,240 14. 284 00:16:36,520 --> 00:16:38,240 A little mouse nibble. 285 00:16:39,680 --> 00:16:43,120 I'm gonna guess it's, uh, pecorino. 286 00:16:46,560 --> 00:16:48,640 It's pecorino, brother. Nailed it. 287 00:16:48,640 --> 00:16:50,360 (TRIUMPHANT MUSIC) 288 00:16:50,360 --> 00:16:52,440 (JOCK LAUGHS) 289 00:16:52,440 --> 00:16:54,120 RALPH: Oh! 290 00:16:54,120 --> 00:16:56,120 Jesus! 291 00:16:57,680 --> 00:16:59,320 (LAUGHS) I'm sweating bullets. 292 00:16:59,320 --> 00:17:02,120 I think I'm done. If you guys can mess up, that'd be great. 293 00:17:02,120 --> 00:17:05,440 (ALL LAUGH) MELISSA: Wow! 294 00:17:05,440 --> 00:17:06,880 Alright, Theo. Come on, mate. 295 00:17:06,880 --> 00:17:09,840 Let's go, Theo! Come on, Theo! 296 00:17:09,840 --> 00:17:13,200 Um, I'm gonna go with 21. 297 00:17:13,200 --> 00:17:14,640 21? Yeah. 298 00:17:16,600 --> 00:17:20,000 This is the one that Malissa incorrectly identified 299 00:17:20,000 --> 00:17:21,920 as Swiss cheese. 300 00:17:23,240 --> 00:17:25,760 Um...Emmental. 301 00:17:26,920 --> 00:17:28,080 Yes. 302 00:17:31,160 --> 00:17:32,520 OK, Robbie, let's go. 303 00:17:36,840 --> 00:17:38,880 Well, at this stage, it was...I had sweaty palms. 304 00:17:38,880 --> 00:17:43,280 Everyone has guessed all the easy ones and I'm left with a hard one. 305 00:17:43,280 --> 00:17:46,520 I looked at 26 and it was something you can cook. 306 00:17:46,520 --> 00:17:48,360 Uh, 26. 307 00:17:48,360 --> 00:17:50,520 26. 308 00:17:53,200 --> 00:17:54,920 Is that halloumi cheese? 309 00:18:01,600 --> 00:18:04,920 Robbie, a valiant effort, but it is not halloumi. 310 00:18:04,920 --> 00:18:06,680 I'm sorry. 311 00:18:06,680 --> 00:18:08,360 You're in round 2. ANDY: Unlucky, Robbie. 312 00:18:08,360 --> 00:18:11,880 At this stage, I'm a bit worried about getting to elimination, 313 00:18:11,880 --> 00:18:13,600 you know, and I've been down there before 314 00:18:13,600 --> 00:18:16,880 and I just I hope can last it in the next cook. 315 00:18:20,080 --> 00:18:22,440 So we've got Malissa and Robbie in round 2. 316 00:18:22,440 --> 00:18:26,600 Antonio, let's go. Looking for three more to join them. 317 00:18:26,600 --> 00:18:28,200 I think I'm gonna go with 11. 318 00:18:31,080 --> 00:18:32,840 Gorgonzola. 319 00:18:32,840 --> 00:18:34,960 It's correct, mate. Gorgonzola. 320 00:18:37,400 --> 00:18:38,680 Adi. 321 00:18:38,680 --> 00:18:40,680 Let's have it. 322 00:18:42,640 --> 00:18:45,440 ADI: OK. I'm gonna go with 26. 323 00:18:45,440 --> 00:18:47,320 You choosing 26? Yep. 324 00:18:49,040 --> 00:18:53,120 This is the one that Robbie incorrectly identified as halloumi. 325 00:18:54,120 --> 00:18:55,880 What do you think it is? 326 00:18:58,280 --> 00:18:59,840 I think it's saganaki. 327 00:19:01,880 --> 00:19:06,720 You'd be right. Well done. Oh, well done, Adi! Yes! 328 00:19:08,040 --> 00:19:10,640 Well done! Whoo! 329 00:19:10,640 --> 00:19:12,360 You guys are actually doing really well. 330 00:19:12,360 --> 00:19:13,720 Well done, Adi. Well done. 331 00:19:14,960 --> 00:19:17,320 Next up, Declan. 332 00:19:21,160 --> 00:19:25,200 Um...maybe smokey barrel vintage cheddar. 333 00:19:25,200 --> 00:19:27,840 Um... 334 00:19:27,840 --> 00:19:30,000 (LAUGHS) You've absolutely nailed it. 335 00:19:30,000 --> 00:19:31,880 It's smokey barrel vintage cheese. Oh! 336 00:19:37,760 --> 00:19:40,600 Cath, what's the cheese? 337 00:19:40,600 --> 00:19:42,440 Halloumi. 338 00:19:43,480 --> 00:19:45,480 Halloumi is correct. Thank you. 339 00:19:45,480 --> 00:19:47,000 CONTESTANT: Nice one, Cath. 340 00:19:47,000 --> 00:19:49,320 Rue, let's go. OK. 341 00:19:49,320 --> 00:19:52,760 It's back to me and I'm not gonna lie, 342 00:19:52,760 --> 00:19:56,360 I am walking to the table with so much dread. 343 00:19:58,360 --> 00:20:00,120 Pick a cheese. Go on. 344 00:20:02,320 --> 00:20:04,280 25. 25? 345 00:20:04,280 --> 00:20:05,280 Yeah. 346 00:20:10,280 --> 00:20:12,520 I have no clue, 347 00:20:12,520 --> 00:20:14,400 so I'm just gonna wing this one. 348 00:20:14,400 --> 00:20:16,600 Um... 349 00:20:16,600 --> 00:20:19,080 Old English cheese. 350 00:20:20,720 --> 00:20:22,400 (DRAMATIC MUSIC) 351 00:20:25,160 --> 00:20:28,160 Rue, unfortunately, I think you know you are incorrect. 352 00:20:28,160 --> 00:20:31,720 Yeah, yeah. (LAUGHS) It is not old English cheese. 353 00:20:31,720 --> 00:20:33,360 Welcome to round 2. 354 00:20:33,360 --> 00:20:35,120 Pa-pow! 355 00:20:35,120 --> 00:20:37,440 Oh! (LAUGHS) 356 00:20:40,320 --> 00:20:42,360 Rhiannon, come on down, please. 357 00:20:46,280 --> 00:20:49,520 I can't bloody believe it's come to me three times. 358 00:20:49,520 --> 00:20:53,480 There's not many cheeses left and they all look the bloody same. 359 00:20:53,480 --> 00:20:55,280 I'm worried. 360 00:20:58,080 --> 00:21:00,280 Like, 16's my birthday. 361 00:21:00,280 --> 00:21:03,440 Oh, OK. So I'm thinking I'm going to go 16. 362 00:21:05,400 --> 00:21:07,520 Really winging it now. I'm winging it, alright. 363 00:21:07,520 --> 00:21:09,880 Come on. You got this. I love living on the edge. 364 00:21:14,880 --> 00:21:17,120 I'm going to gouda. 365 00:21:23,800 --> 00:21:25,640 Unfortunately not. 366 00:21:25,640 --> 00:21:29,080 Oh, jeez. It's not my lucky number anymore. 367 00:21:29,080 --> 00:21:31,160 Unlucky, Rhiannon. 368 00:21:31,160 --> 00:21:32,840 Bloody hell. 369 00:21:36,000 --> 00:21:41,400 Phil, we're looking for one more person to join round 2. 370 00:21:41,400 --> 00:21:43,240 Let's see what you got. 371 00:21:43,240 --> 00:21:45,480 I'm going to go with 16 as well. 372 00:21:45,480 --> 00:21:46,880 16. MELISSA: Also. Alright. 373 00:21:46,880 --> 00:21:49,640 So Rhiannon just got that wrong. 374 00:21:52,800 --> 00:21:55,200 Is it a Comte? 375 00:21:55,200 --> 00:21:56,920 Ooh! 376 00:21:58,080 --> 00:21:59,840 It's Comte. 377 00:21:59,840 --> 00:22:01,640 Yes! 378 00:22:01,640 --> 00:22:02,680 (APPLAUSE) 379 00:22:02,680 --> 00:22:05,680 Let me just... Let me just skidaddle right over there. 380 00:22:05,680 --> 00:22:07,120 (LAUGHS) I'm just gonna... 381 00:22:08,600 --> 00:22:13,640 Ralph, we're looking for one more person to enter round 2. 382 00:22:14,880 --> 00:22:18,800 So, I'm trying to think of something that I've tried before. 383 00:22:18,800 --> 00:22:22,040 And I remember, "Oh, Gruyere has holes in it." 384 00:22:22,040 --> 00:22:24,840 I'm like, "You know what, look for a cheese that has holes in it." 385 00:22:28,600 --> 00:22:30,600 Uh...29. 386 00:22:32,760 --> 00:22:34,640 Why did you pick 29? 387 00:22:34,640 --> 00:22:37,040 It has holes in it. It has holes in it. 388 00:22:37,040 --> 00:22:38,960 Good answer. Alright. (LAUGHTER) 389 00:22:38,960 --> 00:22:40,960 (DRAMATIC MUSIC) 390 00:23:01,840 --> 00:23:05,320 OK, just purely on what it looks like and because of the holes, 391 00:23:05,320 --> 00:23:07,080 I'm gonna guess maybe Gruyere. 392 00:23:07,080 --> 00:23:08,640 (SUSPENSEFUL MUSIC) 393 00:23:11,680 --> 00:23:14,080 Ralph, 394 00:23:14,080 --> 00:23:17,160 unfortunately that is an incorrect answer 395 00:23:17,160 --> 00:23:19,160 and you, my friend, are in round 2. 396 00:23:19,160 --> 00:23:20,600 That's OK. ANDY: Unlucky, Ralph. 397 00:23:21,720 --> 00:23:23,080 Oh, my God! 398 00:23:23,080 --> 00:23:25,160 I'm hoping round 2 has nothing to do with cheese. 399 00:23:25,160 --> 00:23:26,960 I don't wanna use cheese or talk about cheese 400 00:23:26,960 --> 00:23:28,360 for at least another month. 401 00:23:28,360 --> 00:23:30,960 The term 'cheese' is vetoed from my vocabulary. 402 00:23:33,520 --> 00:23:36,800 Ralph, 29 - 403 00:23:36,800 --> 00:23:38,320 Taleggio. 404 00:23:40,640 --> 00:23:44,040 Rue, 25 - 405 00:23:44,040 --> 00:23:45,320 edam cheese. 406 00:23:45,320 --> 00:23:46,760 (LAUGHS) 407 00:23:46,760 --> 00:23:49,200 Alright, you know what that means, you guys? 408 00:23:49,200 --> 00:23:51,480 You're all safe. Congratulations. 409 00:23:51,480 --> 00:23:54,040 Head on up to the gantry. ANDY: Nice work! 410 00:23:54,040 --> 00:23:55,520 ADI: Thank you. 411 00:24:00,000 --> 00:24:02,040 I'm, like, literally in round 2 412 00:24:02,040 --> 00:24:03,680 with, like, amazing cooks 413 00:24:03,680 --> 00:24:07,400 like Robbie, Malissa, Rue, Ralph, 414 00:24:07,400 --> 00:24:09,680 so I'm actually really worried. 415 00:24:18,520 --> 00:24:22,360 On the table in front of us are 10 nostalgic dishes. 416 00:24:23,800 --> 00:24:25,760 For many people, each of them carries with it 417 00:24:25,760 --> 00:24:28,200 a memory of times past. 418 00:24:29,200 --> 00:24:33,120 In round 2, we want you to choose one of these nostalgic dishes 419 00:24:33,120 --> 00:24:36,560 and use it as inspiration for your cook. 420 00:24:37,560 --> 00:24:41,280 Righto. Should we see what we've got at the dinner party table? 421 00:24:41,280 --> 00:24:43,200 Prawn cocktail. 422 00:24:43,200 --> 00:24:44,880 Bit of apricot chicken. 423 00:24:44,880 --> 00:24:48,760 A good old Aussie classic, curried sausages. 424 00:24:50,000 --> 00:24:53,120 Another Aussie classic - good old pav. 425 00:24:54,120 --> 00:24:56,040 My favourite - bread and butter pudding 426 00:24:57,040 --> 00:25:00,480 And in front of me... Any guesses? 427 00:25:00,480 --> 00:25:03,880 CONTESTANTS: Trifle. Nailed it. That's a trifle. 428 00:25:04,880 --> 00:25:08,960 Jock's...Jock's eyes and mouth is watering in that beautiful portion 429 00:25:08,960 --> 00:25:10,520 of spaghetti bolognese. 430 00:25:11,760 --> 00:25:13,480 We've got matzo ball soup, 431 00:25:13,480 --> 00:25:15,160 congee 432 00:25:15,160 --> 00:25:18,360 and, lastly, moussaka. 433 00:25:22,880 --> 00:25:25,600 You're going to have 75 minutes 434 00:25:25,600 --> 00:25:28,320 to take one of these nostalgic beauties... 435 00:25:29,440 --> 00:25:31,080 ..and put your own spin on it. 436 00:25:32,360 --> 00:25:36,760 The least impressive dish today will send its maker home. 437 00:25:41,320 --> 00:25:43,760 Is everyone ready? 438 00:25:43,760 --> 00:25:44,760 ALL: Yes! 439 00:25:44,760 --> 00:25:47,960 Goods. Because your time starts now. 440 00:25:47,960 --> 00:25:49,440 ANDY: Come on! Let's go! (CONTESTANTS CHEER) 441 00:25:49,440 --> 00:25:52,000 Let's go! Come on, guys! Go, Rue! Come on, Robbie! 442 00:25:52,000 --> 00:25:54,840 Go, girl! Whoo! 443 00:25:57,320 --> 00:25:58,320 MALISSA: OK. 444 00:26:04,040 --> 00:26:08,720 All of those dishes definitely remind me of my childhood. 445 00:26:08,720 --> 00:26:12,200 We would get pavlova, you know, at Christmastime 446 00:26:12,200 --> 00:26:14,000 or, you know, spaghetti bolognese 447 00:26:14,000 --> 00:26:16,400 was always a staple at our household. 448 00:26:17,600 --> 00:26:19,600 Oh! 449 00:26:20,840 --> 00:26:22,840 THEO: Bolognese? Yeah, I'm making pasta. 450 00:26:22,840 --> 00:26:25,040 PHIL: You bloody do it, love, and you smash it, right? 451 00:26:25,040 --> 00:26:26,600 Yeah, let's go. Come on. 452 00:26:26,600 --> 00:26:30,040 So I'm thinking about putting the bolognese inside a ravioli. 453 00:26:30,040 --> 00:26:33,480 CATH: Ahhh! A lovely idea. 454 00:26:33,480 --> 00:26:34,880 Yeah? ANTONIO: I like it. 455 00:26:34,880 --> 00:26:37,640 To make the spaghetti bolognese different, 456 00:26:37,640 --> 00:26:43,200 I'm going to be making a spag bol ravioli with pesto on the side. 457 00:26:44,560 --> 00:26:47,520 Typically, a spag bol does need a bit of time 458 00:26:47,520 --> 00:26:49,120 to develop those flavours. 459 00:26:50,400 --> 00:26:55,360 It's pretty ambitious in 75 minutes, so I am a little bit nervous. 460 00:26:55,360 --> 00:26:57,760 Definitely don't want to go home. 461 00:26:57,760 --> 00:26:59,720 So, yeah, got to work quick today. 462 00:26:59,720 --> 00:27:00,840 Oh! 463 00:27:00,840 --> 00:27:03,120 Oh, great knife skills, Malissa. 464 00:27:03,120 --> 00:27:04,920 Thanks. I've been practising. 465 00:27:06,000 --> 00:27:07,840 MELISSA: What would you do? 466 00:27:07,840 --> 00:27:12,560 I would do a prawn cocktail just simply because I think 75 minutes 467 00:27:12,560 --> 00:27:16,360 would give me the boujiest prawn cocktail out there 468 00:27:16,360 --> 00:27:18,280 and that would instantly make me safe. 469 00:27:18,280 --> 00:27:19,760 Absolutely. What about you? 470 00:27:19,760 --> 00:27:21,640 Um, look, if I wanted to play it safe, 471 00:27:21,640 --> 00:27:24,280 I would go with a rendition of congee 472 00:27:24,280 --> 00:27:28,720 because I know I could achieve it in a 75-minute cook and do it well. 473 00:27:28,720 --> 00:27:30,920 ANDY: I'll go bread and butter pudding 'cause that's probably... 474 00:27:30,920 --> 00:27:35,800 My nan used to make the worst bread and butter pudding of all time. 475 00:27:35,800 --> 00:27:38,000 God rest her soul. Oh, my God! 476 00:27:38,000 --> 00:27:40,640 But I just have a nostalgic connection to that. 477 00:27:45,760 --> 00:27:49,440 I am thinking of making my take on the trifle. 478 00:27:49,440 --> 00:27:51,840 I'm going to do a Swiss roll 479 00:27:51,840 --> 00:27:54,880 with a strawberry jam, 480 00:27:54,880 --> 00:27:58,280 a chocolate whipped ganache and ice cream. 481 00:27:58,280 --> 00:28:03,440 I have made a few Swiss rolls in my lifetime. (LAUGHS) 482 00:28:03,440 --> 00:28:08,600 And to be honest, I hope this trifle Swiss roll cake is a good one 483 00:28:08,600 --> 00:28:11,800 because I don't want to go home. 484 00:28:14,960 --> 00:28:16,640 Let's go, Ralphie. 485 00:28:16,640 --> 00:28:19,600 Getting some really good aromas up here. 486 00:28:19,600 --> 00:28:21,200 CATH: Yeah. 487 00:28:26,320 --> 00:28:28,480 (HUMS) 488 00:28:33,840 --> 00:28:36,280 You know, going back to the old-fashioned days, 489 00:28:36,280 --> 00:28:39,280 so I'm feeling relaxed, I'm not in a hurry. 490 00:28:39,280 --> 00:28:41,040 (HUMS) 491 00:28:41,040 --> 00:28:42,920 (LAUGHS) 492 00:28:42,920 --> 00:28:45,200 I guess I'm getting used to wearing the old black apron. 493 00:28:48,440 --> 00:28:50,560 DECLAN: Hey, Robbie hasn't even come out yet. 494 00:28:50,560 --> 00:28:52,880 CATH: Yeah! What's he doing? 495 00:28:52,880 --> 00:28:54,840 Just watch the king of slowness. 496 00:28:54,840 --> 00:28:57,440 (DECLAN LAUGHS) 497 00:28:57,440 --> 00:28:58,960 CATH: Oh, here he is! 498 00:28:58,960 --> 00:29:01,560 Come on, Robbie! (APPLAUSE) 499 00:29:01,560 --> 00:29:04,320 Sausages, hey? 500 00:29:04,320 --> 00:29:05,760 It's serious. 501 00:29:05,760 --> 00:29:07,640 I picked curried sausages 502 00:29:07,640 --> 00:29:09,840 'cause it's something that I do all the time at home, 503 00:29:09,840 --> 00:29:12,400 but I'm gonna put my Asian twist to it all 504 00:29:12,400 --> 00:29:16,120 and...and make it taste like a curried sausage should taste. 505 00:29:16,120 --> 00:29:20,120 Yeah, I'm quite happy. I think I've got it under control. 506 00:29:23,080 --> 00:29:27,160 The nostalgic dinner party starts in one hour! 507 00:29:27,160 --> 00:29:29,280 (CONTESTANTS EXCLAIM) THEO: Come on! 508 00:29:29,280 --> 00:29:31,040 Let's go! 509 00:29:34,680 --> 00:29:35,760 Ooh! 510 00:29:36,760 --> 00:29:38,440 Ralph, what are you making? 511 00:29:38,440 --> 00:29:40,440 I'm making the trifle. 512 00:29:40,440 --> 00:29:43,200 So I'm gonna go custard, date cake, cream. 513 00:29:43,200 --> 00:29:45,920 So today I'm making my version of a trifle. 514 00:29:45,920 --> 00:29:48,080 So I'm going to have the elements there. 515 00:29:48,080 --> 00:29:50,480 I'm gonna change the sponge a little bit. 516 00:29:50,480 --> 00:29:52,480 I'm thinking of making a date cake in the middle 517 00:29:52,480 --> 00:29:54,360 instead of using the traditional sponge 518 00:29:54,360 --> 00:29:57,360 and then I'm just going to change the custard up and cream up as well. 519 00:29:57,360 --> 00:30:00,200 Um, and then I'll just leave out the jelly 520 00:30:00,200 --> 00:30:02,480 'cause I never really liked that part of the trifle, anyway. 521 00:30:03,480 --> 00:30:05,560 So, trifle, my aunt used to love it. 522 00:30:05,560 --> 00:30:09,480 Like, when we used to live in Cape Town and would have family visits, 523 00:30:09,480 --> 00:30:11,000 like, she loved trifle. 524 00:30:11,000 --> 00:30:13,600 For me, this is a good challenge just because it's really taking me 525 00:30:13,600 --> 00:30:16,760 to a place where I had my family, it was Christmas, 526 00:30:16,760 --> 00:30:20,120 it was a happy time, so I'm actually quite happy with this challenge. 527 00:30:22,240 --> 00:30:25,120 And I feel pretty confident that I'm going to put up a good dish. 528 00:30:31,720 --> 00:30:33,280 You're doing moussaka, Rhi? 529 00:30:33,280 --> 00:30:34,400 Yeah. Yeah, nice. 530 00:30:34,400 --> 00:30:36,360 CATH: What's your twist? 531 00:30:36,360 --> 00:30:38,680 Got chilli in it. Ah, of course! 532 00:30:38,680 --> 00:30:41,280 Good old chilli. 533 00:30:41,280 --> 00:30:43,000 Me and chilli are best mates. 534 00:30:43,000 --> 00:30:45,760 Moussaka, it's a nostalgic dish for me 535 00:30:45,760 --> 00:30:47,480 because my sister's made it for years, 536 00:30:47,480 --> 00:30:50,600 so I'm hoping I can do it justice. 537 00:30:50,600 --> 00:30:52,640 DECLAN: Looking good, Rhi. 538 00:30:54,240 --> 00:30:57,480 I'm doing slices of the eggplant and the potato. 539 00:30:58,600 --> 00:31:01,000 Then I'll get on to the meat. 540 00:31:01,000 --> 00:31:02,960 Then I've got to make a white sauce. 541 00:31:02,960 --> 00:31:04,320 Oh! Making a mess! 542 00:31:04,320 --> 00:31:07,440 Layer the dish, and then it needs 25 minutes in the oven. 543 00:31:07,440 --> 00:31:10,920 Normally you'd have hours to cook the moussaka. 544 00:31:10,920 --> 00:31:15,760 My only concern is that I am not going to have enough time. 545 00:31:15,760 --> 00:31:17,760 (SINGSONGS) Rhiannon. Rhiannon. 546 00:31:17,760 --> 00:31:19,760 How youse going? You look like you are moving. 547 00:31:19,760 --> 00:31:22,120 I'm moving, mate. What's going on? What are you doing? 548 00:31:22,120 --> 00:31:24,040 I'm doing mince, white sauce, got my stuff ready 549 00:31:24,040 --> 00:31:25,520 and I've just gotta... 550 00:31:28,760 --> 00:31:30,360 You're going to be fighting time here. 551 00:31:30,360 --> 00:31:32,360 I know that you're bitten off a lot with moussaka. 552 00:31:32,360 --> 00:31:34,560 I have, I have. It's OK to bite off a lot. 553 00:31:34,560 --> 00:31:36,880 But you have to execute it. Otherwise, you're vulnerable. 554 00:31:36,880 --> 00:31:38,960 (DRAMATIC MUSIC) 555 00:31:38,960 --> 00:31:39,960 Oh! 556 00:31:42,120 --> 00:31:43,600 Sorry, Mel. It's OK. 557 00:31:53,760 --> 00:31:57,360 Listen up, guys, you've only got 45 minutes to go! 558 00:31:57,360 --> 00:31:58,600 Come on! ANDY: Come on! 559 00:31:58,600 --> 00:32:00,120 (CONTESTANTS CHEER) 560 00:32:00,120 --> 00:32:01,760 Let's go! Let's go! 561 00:32:05,520 --> 00:32:07,000 I've gotta go to the pantry. 562 00:32:11,760 --> 00:32:12,960 Malissa. Hello, Malissa. 563 00:32:12,960 --> 00:32:15,640 Hi. Hello, hello. How are we? Let me guess. 564 00:32:15,640 --> 00:32:18,440 You picked bolognese. Yes, I did. 565 00:32:18,440 --> 00:32:20,840 Have you got enough time to do this properly, you reckon? 566 00:32:20,840 --> 00:32:22,320 Well, I'm gonna do, um... 567 00:32:22,320 --> 00:32:24,520 When you make it at home, how long does it take? 568 00:32:24,520 --> 00:32:28,320 A long time, but my plan is to just make... 569 00:32:28,320 --> 00:32:30,200 ..make a filling of a ravioli. 570 00:32:30,200 --> 00:32:31,200 Yeah. 571 00:32:31,200 --> 00:32:34,080 Because I'm not gonna have time to get depth of flavour in a sauce. 572 00:32:34,080 --> 00:32:36,600 So I thought if I can put them inside a ravioli, 573 00:32:36,600 --> 00:32:40,760 you'll still kind of get that feel of a bolognese 574 00:32:40,760 --> 00:32:42,960 but it'll have a little bit of a twist to it. 575 00:32:42,960 --> 00:32:44,320 I like the sound of it. 576 00:32:44,320 --> 00:32:46,480 You've set yourself up with a really hard challenge, though, 577 00:32:46,480 --> 00:32:50,280 'cause actually trying to do that in 75 minutes is also hard. 578 00:32:50,280 --> 00:32:52,360 Cook it, cool it. Fold it. Yeah. 579 00:32:52,360 --> 00:32:53,720 Yeah. Make the pasta. 580 00:32:53,720 --> 00:32:56,280 Cook it again. Yeah. I'll do my best. Thank you. 581 00:33:00,720 --> 00:33:03,920 CATH: Ah, fantastico! Bravissima, bella! 582 00:33:03,920 --> 00:33:05,120 (LAUGHS) 583 00:33:05,120 --> 00:33:07,760 These smells definitely take me to home. 584 00:33:07,760 --> 00:33:10,160 They remind me of, you know, my family. 585 00:33:10,160 --> 00:33:11,720 It's getting there. 586 00:33:11,720 --> 00:33:13,320 They remind me of my nonnas 587 00:33:13,320 --> 00:33:16,640 and...I want them to be really proud of me 588 00:33:16,640 --> 00:33:19,680 and see me in the zone when I'm cooking. 589 00:33:19,680 --> 00:33:24,400 Once this is done, I'm gonna take my sauce off and get it to cool 590 00:33:24,400 --> 00:33:28,360 because it needs to be cool before I can start filling my ravioli. 591 00:33:28,360 --> 00:33:32,720 Um, so, yes, I am going OK with time, 592 00:33:32,720 --> 00:33:34,040 but I just gotta keep moving. 593 00:33:34,040 --> 00:33:35,520 I don't have time to stop. 594 00:33:38,680 --> 00:33:39,840 PHIL: Good job, Ralphie. 595 00:33:41,160 --> 00:33:44,120 RALPH: I've got the sticky date cake in the oven for my trifle. 596 00:33:44,120 --> 00:33:46,880 I'm kind of working on my custard now. 597 00:33:46,880 --> 00:33:49,480 I want to do something a little bit different with the custard. 598 00:33:49,480 --> 00:33:52,640 When I was a kid, I used to love bananas. 599 00:33:54,000 --> 00:33:57,400 So I've decided to make a banana custard instead of a normal custard. 600 00:33:58,800 --> 00:34:00,520 G'day, Ralph. How are we? 601 00:34:00,520 --> 00:34:02,080 What are you... What are you making? 602 00:34:02,080 --> 00:34:03,880 Trifle. You're making trifle? 603 00:34:03,880 --> 00:34:05,480 I'm making... So I'm gonna... 604 00:34:05,480 --> 00:34:08,160 Um, I've got, instead of using the traditional sponge, 605 00:34:08,160 --> 00:34:09,760 I'm gonna do a date cake, 606 00:34:09,760 --> 00:34:11,360 just 'cause I loved date cake growing up. 607 00:34:11,360 --> 00:34:13,280 Still have the custard, still have the cream. 608 00:34:13,280 --> 00:34:15,720 Date cake, pretty heavy. Yeah. 609 00:34:15,720 --> 00:34:17,280 Custard, pretty heavy. 610 00:34:17,280 --> 00:34:19,080 Cream, pretty heavy. 611 00:34:19,080 --> 00:34:20,080 OK. 612 00:34:20,080 --> 00:34:21,480 So... Where's the freshness? 613 00:34:21,480 --> 00:34:23,120 Yeah, where's the freshness? OK. 614 00:34:25,240 --> 00:34:28,480 I'm really worried that my trifle is too heavy. 615 00:34:28,480 --> 00:34:31,040 I need to find something to lighten it up. 616 00:34:31,040 --> 00:34:32,040 ANTONIO: Ralph. 617 00:34:32,040 --> 00:34:34,040 What... Fresh? Something fresh. 618 00:34:34,040 --> 00:34:35,520 What are you gonna put in? Yeah. 619 00:34:35,520 --> 00:34:37,160 So I'm thinking of something now. 620 00:34:38,440 --> 00:34:41,040 So I'm running through a few ideas in my head. 621 00:34:41,040 --> 00:34:44,480 And, do you know what, oranges. Oranges would be a good idea. 622 00:34:44,480 --> 00:34:46,960 PHIL: Go, Ralphie! 623 00:34:46,960 --> 00:34:49,160 So I'm just candying some oranges 624 00:34:49,160 --> 00:34:50,560 and then cutting them with some sweetness, 625 00:34:50,560 --> 00:34:52,360 just to add a different textural layer as well. 626 00:34:53,360 --> 00:34:55,800 So hopefully the oranges will keep me in this competition. 627 00:34:57,520 --> 00:34:59,480 OK, it's all good. 628 00:34:59,480 --> 00:35:02,520 We've got 30 minutes to go and I'm just motoring. 629 00:35:02,520 --> 00:35:05,440 I need to get this moussaka in the oven asap. 630 00:35:06,920 --> 00:35:08,960 THEO: Come on, Rhi. Let's go. CATH: Get it in. 631 00:35:08,960 --> 00:35:11,040 DECLAN: Come on, bad girl, Rhi-Rhi. 632 00:35:11,040 --> 00:35:13,280 Now it's time to layer the dish. 633 00:35:13,280 --> 00:35:19,000 Potato, meat, eggplant, potato, meat...white sauce. 634 00:35:19,000 --> 00:35:21,200 That's it. Yeah, nice, Rhi. 635 00:35:21,200 --> 00:35:22,600 Yeah! Wow! 636 00:35:22,600 --> 00:35:25,200 Look at that, Rhi! That's beautiful. Oof! Oofty! 637 00:35:27,600 --> 00:35:30,600 Don't drop it. Don't drop it. Don't drop it. Get in the oven! 638 00:35:30,600 --> 00:35:35,040 Moussaka means a lot to my sister and I know her recipe's amazing. 639 00:35:35,040 --> 00:35:36,520 Yeah, baby! 640 00:35:36,520 --> 00:35:39,680 So I'm hoping that my moussaka with a kick 641 00:35:39,680 --> 00:35:41,480 could get me through. 642 00:35:41,480 --> 00:35:42,960 I'm bloody stoked. 643 00:35:45,160 --> 00:35:47,280 DECLAN: You're doing a lot of whisking today. 644 00:35:47,280 --> 00:35:50,600 I know. I'm gonna have muscles by the end of this. 645 00:35:50,600 --> 00:35:53,680 So my trifle Swiss roll cake 646 00:35:53,680 --> 00:35:55,840 is coming together really beautifully. 647 00:35:57,120 --> 00:35:59,280 PHIL: What's that, Rue? Uh, Pectin. 648 00:35:59,280 --> 00:36:00,680 Pectin. Yeah. 649 00:36:00,680 --> 00:36:03,400 I'm just starting on my strawberry jam. 650 00:36:04,520 --> 00:36:08,400 This is my last component, so I do have a bit of time. 651 00:36:08,400 --> 00:36:11,760 My white chocolate ganache tastes really good. 652 00:36:11,760 --> 00:36:16,200 I have my ice cream churning, and it looks Looks perfect. 653 00:36:16,200 --> 00:36:17,520 (TIMER BEEPS) 654 00:36:17,520 --> 00:36:19,760 I get my sponge out of the oven. 655 00:36:19,760 --> 00:36:23,840 I need to make sure that it's cooled down before I roll my sponge. 656 00:36:25,920 --> 00:36:28,400 Everything seems to be working out really well. 657 00:36:34,480 --> 00:36:36,400 (ROBBIE WHISTLES) 658 00:36:36,400 --> 00:36:39,640 I'm cooking curry sausage with coconut cream, 659 00:36:39,640 --> 00:36:41,720 with steamed rice. 660 00:36:41,720 --> 00:36:43,520 I love you, Robbie. 661 00:36:45,880 --> 00:36:48,160 Curry sausage is something I cook all the time 662 00:36:48,160 --> 00:36:49,720 and that's what I'm good at. 663 00:36:49,720 --> 00:36:53,240 Robbie's cook today, he's doing a yellow curry. 664 00:36:53,240 --> 00:36:56,840 It seems to be much like a few of his cooks 665 00:36:56,840 --> 00:36:59,440 he's done in the past in the MasterChef kitchen. 666 00:36:59,440 --> 00:37:03,200 He is going up against some strong cooks in this elimination, 667 00:37:03,200 --> 00:37:05,320 so I think it is a safe option, 668 00:37:05,320 --> 00:37:07,240 but maybe not the right one. 669 00:37:09,480 --> 00:37:10,880 How you going, love? You OK? 670 00:37:10,880 --> 00:37:12,520 Yeah, good, Robbie. How are you going? 671 00:37:12,520 --> 00:37:14,160 Nearly finished. Nearly finished? 672 00:37:14,160 --> 00:37:15,680 Yep. What? 673 00:37:15,680 --> 00:37:18,040 Robbie! How you going, my brothers? 674 00:37:18,040 --> 00:37:19,160 Quite good, mate. 675 00:37:19,160 --> 00:37:22,040 Ooh-hoo-hoo-hoo! Then again, mate. 676 00:37:22,040 --> 00:37:28,040 This looks suspiciously like the trademark Robbie curry. 677 00:37:28,040 --> 00:37:30,000 Yeah. (LAUGHS) 678 00:37:30,000 --> 00:37:31,640 Is it? 679 00:37:31,640 --> 00:37:34,360 No, this is a different one. Oh! 680 00:37:34,360 --> 00:37:35,600 It's different. 681 00:37:36,800 --> 00:37:38,960 I've got peas and, um... It's got peas in it? 682 00:37:38,960 --> 00:37:41,240 It's got peas and carrot, this one. 683 00:37:43,240 --> 00:37:44,600 Is that the difference? 684 00:37:44,600 --> 00:37:46,400 If you taste, that's different to my other one. 685 00:37:46,400 --> 00:37:47,680 Come on, it's very close. 686 00:37:49,160 --> 00:37:50,680 It's very close. No. 687 00:37:50,680 --> 00:37:52,240 It's pretty close, brother. It's not. 688 00:37:52,240 --> 00:37:54,760 Look at you trying not to laugh. Yeah, no, no. 689 00:37:54,760 --> 00:37:56,280 (JUDGES LAUGH) No. 690 00:38:01,440 --> 00:38:02,920 Talking to Jock and Andy... 691 00:38:04,520 --> 00:38:06,760 ..I realised I can't cook the same thing every day. 692 00:38:06,760 --> 00:38:08,480 How long have I got? 693 00:38:08,480 --> 00:38:10,600 Maybe I could change my dish? 694 00:38:11,920 --> 00:38:14,000 MALISSA: Are you gonna change your dish, Robbie? 695 00:38:14,000 --> 00:38:17,320 Yeah. Easy. There's plenty of time to do it. 696 00:38:17,320 --> 00:38:19,160 He's changing it? 697 00:38:31,680 --> 00:38:34,320 I realised I can't cook the same thing every day. 698 00:38:34,320 --> 00:38:35,560 How long have I got? 699 00:38:35,560 --> 00:38:37,080 Yeah, I'll make a shrimp cocktail. 700 00:38:38,160 --> 00:38:39,760 MALISSA: Are you gonna change your dish, Robbie? 701 00:38:39,760 --> 00:38:42,680 Yeah, easy. There's plenty of time to do it. 702 00:38:42,680 --> 00:38:43,800 Alright. 703 00:38:43,800 --> 00:38:45,360 He's changing it? 704 00:38:47,280 --> 00:38:48,640 DECLAN: Yeah. 705 00:38:49,960 --> 00:38:51,760 The prawns are there. It's gonna be very quick. 706 00:38:51,760 --> 00:38:55,880 I do the classic prawn cocktails with, you know, your egg mayonnaise, 707 00:38:55,880 --> 00:38:58,200 tomato sauce, a bit of lime. 708 00:38:58,200 --> 00:38:59,600 It's not gonna take me 10 minutes. 709 00:38:59,600 --> 00:39:01,760 So I'm gonna have plenty of time. 710 00:39:01,760 --> 00:39:03,320 Argh! 711 00:39:03,320 --> 00:39:05,600 This is... (CHUCKLES) 712 00:39:06,960 --> 00:39:10,600 Today's gonna just show that I can actually go out of my...my boundaries 713 00:39:10,600 --> 00:39:12,520 and do something new. 714 00:39:12,520 --> 00:39:14,880 Come on, old boy. ADI: Looking good, Robbie. 715 00:39:18,000 --> 00:39:19,640 BRENT: Go on, Robbie. Let's go, mate! 716 00:39:19,640 --> 00:39:20,640 ANTONIO: Go, Robbie! 717 00:39:21,920 --> 00:39:23,160 Prawns are cooking. 718 00:39:23,160 --> 00:39:26,360 The next thing that I need to do is make the cocktail sauce. 719 00:39:26,360 --> 00:39:28,960 ADI: What's he doing, though? CATH: He's doing a mayo. 720 00:39:28,960 --> 00:39:30,040 Oh. Looks like. 721 00:39:30,040 --> 00:39:33,000 So then that's when I thought to myself, I'll put a twist on this. 722 00:39:33,000 --> 00:39:35,880 I'll do my own twist and I looked at the curry sauce. 723 00:39:35,880 --> 00:39:37,880 And I thought, "If I mix this with my mayonnaise, 724 00:39:37,880 --> 00:39:39,760 "I'll know it's a magic flavour." 725 00:39:41,000 --> 00:39:43,000 ANTONIO: Yeah, he's gonna make a curry mayo. 726 00:39:44,360 --> 00:39:45,920 You already have the curry there. 727 00:39:45,920 --> 00:39:47,840 Use it as a base for the mayo. 728 00:39:47,840 --> 00:39:50,960 It's a twist - it's a curry prawn cocktail, 729 00:39:50,960 --> 00:39:52,440 which no-one's ever had before. 730 00:39:54,960 --> 00:39:57,240 And, yeah. I tasted it and it was magnificent. 731 00:39:58,240 --> 00:40:00,280 That's it, Robbie. Come on, mate. 732 00:40:05,080 --> 00:40:07,720 CATH: Oh, this is a really nice time for you to relax, Rhi. 733 00:40:07,720 --> 00:40:09,280 Just deep breathe now. 734 00:40:09,280 --> 00:40:10,720 You've got your main element. 735 00:40:10,720 --> 00:40:12,440 Have fun now. 736 00:40:13,560 --> 00:40:15,360 RHIANNON: I've got the moussaka in the oven 737 00:40:15,360 --> 00:40:19,200 and I keep checking on it and I'm like, "This looks like a bloody gem." 738 00:40:23,120 --> 00:40:26,600 I needed a fresh element because moussaka is actually quite rich, 739 00:40:26,600 --> 00:40:29,320 so I'll just make a Greek salad. 740 00:40:32,720 --> 00:40:33,920 Beautiful, Rhi. 741 00:40:33,920 --> 00:40:36,160 Yeah, Theo's not the only Greek in the house. 742 00:40:36,160 --> 00:40:38,400 You know, I can be Greek for a day. (LAUGHS) 743 00:40:40,760 --> 00:40:43,360 RUE: How you going? RALPH: We are good, good, good. 744 00:40:43,360 --> 00:40:44,720 Yeah. 745 00:40:44,720 --> 00:40:47,840 With my trifle Swiss roll cake, 746 00:40:47,840 --> 00:40:52,000 things have never worked this well for me before in this kitchen. 747 00:40:53,120 --> 00:40:55,760 I am about to start rolling. 748 00:40:55,760 --> 00:40:59,360 I put my jam on the bottom of the sponge 749 00:40:59,360 --> 00:41:01,840 and then I put my white chocolate ganache. 750 00:41:01,840 --> 00:41:04,120 I spread it all out evenly. 751 00:41:04,120 --> 00:41:05,800 ANTONIO: Good job, Rue. 752 00:41:06,840 --> 00:41:11,560 It's my take on the trifle and I am just praying 753 00:41:11,560 --> 00:41:15,880 that It's actually good enough to keep me in the competition today. 754 00:41:15,880 --> 00:41:17,920 That's looking good. 755 00:41:21,200 --> 00:41:24,240 Time for some critical choices to be made. 756 00:41:24,240 --> 00:41:26,280 Eight minutes to go. (CHEERING AND APPLAUSE) 757 00:41:26,280 --> 00:41:29,720 CATH: Oh, come on, guys. Come on! (WHISTLING) 758 00:41:29,720 --> 00:41:31,960 WOMAN: Come on, come on, come on! Come on, come on! 759 00:41:31,960 --> 00:41:34,120 Come on, Mal. Come on. 760 00:41:34,120 --> 00:41:36,400 You can do it. Far out. It goes quick, doesn't it? 761 00:41:37,720 --> 00:41:40,800 So I need to start filling up my ravioli 762 00:41:40,800 --> 00:41:44,040 and my bolognese isn't completely cool, 763 00:41:44,040 --> 00:41:46,040 so I'm a little bit worried about that 764 00:41:46,040 --> 00:41:50,200 but I had a little bit of a taste and it tastes really, really good. 765 00:41:52,160 --> 00:41:54,440 THEO: She's gotta go now. PHIL: Is it cool enough? 766 00:41:54,440 --> 00:41:56,600 Yeah, it has to be. I gotta do it. 767 00:41:56,600 --> 00:42:01,560 So I get my bolognese filling to my pasta. 768 00:42:01,560 --> 00:42:03,320 DECLAN: Nice, Mal. THEO: Good work, Mal. 769 00:42:06,520 --> 00:42:09,040 I'm cutting it out and I've looking at 'em thinking, 770 00:42:09,040 --> 00:42:12,200 "OK, it looks good. I think we're on track here." 771 00:42:12,200 --> 00:42:15,720 And then somehow... I don't know what happens. 772 00:42:17,520 --> 00:42:19,200 Oh, no! 773 00:42:21,240 --> 00:42:23,160 They've stuck to the bench. 774 00:42:27,920 --> 00:42:30,480 I am stressing out right now. 775 00:42:30,480 --> 00:42:32,360 I don't know what I'm gonna do. 776 00:42:32,360 --> 00:42:35,880 PHIL: Be gentle. If you just get one, you get one. Just be gentle. 777 00:42:35,880 --> 00:42:38,080 It's not working. 778 00:42:38,080 --> 00:42:39,640 CATH: Come on, love. 779 00:42:39,640 --> 00:42:41,960 Come on, you can do it. Just take one deep breath. 780 00:42:47,120 --> 00:42:48,640 No! 781 00:42:48,640 --> 00:42:51,120 Literally everything that could have gone wrong 782 00:42:51,120 --> 00:42:53,560 has gone wrong right now. 783 00:42:55,800 --> 00:42:59,080 I can't use those pasta sheets. I can't use those... 784 00:42:59,080 --> 00:43:01,000 None of that. 785 00:43:01,000 --> 00:43:03,080 And I have nothing to serve the judges. 786 00:43:06,360 --> 00:43:07,960 It's not working. 787 00:43:10,160 --> 00:43:11,880 I've got one more sheet of pasta, 788 00:43:11,880 --> 00:43:14,040 so I think I need to plate up something. 789 00:43:15,080 --> 00:43:16,200 Alright. 790 00:43:16,200 --> 00:43:17,800 You can do it. You can do it. 791 00:43:17,800 --> 00:43:19,960 I need to make some pasta. 792 00:43:19,960 --> 00:43:23,320 Just plain old fettuccine pasta. 793 00:43:23,320 --> 00:43:25,000 ANTONIO: Just chop it up. 794 00:43:25,000 --> 00:43:27,640 Just make something and get it in the water. 795 00:43:27,640 --> 00:43:30,680 ADI: All good, hon. Do not give up. 796 00:43:30,680 --> 00:43:33,040 That's it. Go and get your plate. Go, go, go! 797 00:43:33,040 --> 00:43:36,520 Go, go, go! Come on, you can do it! You can do it! Come on! 798 00:43:38,640 --> 00:43:40,480 JOCK: Three minutes, guys! ANDY: Three minutes. 799 00:43:40,480 --> 00:43:42,800 Three minutes, come on! Come on! Let's go! 800 00:43:42,800 --> 00:43:44,600 (DRAMATIC MUSIC) 801 00:43:47,720 --> 00:43:50,040 THEO: Come on! Let's go! 802 00:43:50,040 --> 00:43:54,400 RUE: This trifle Swiss roll cake looks phenomenal. 803 00:43:54,400 --> 00:43:56,240 So I hope this is enough. 804 00:43:56,240 --> 00:43:59,880 (CHEERING AND APPLAUSE) (HUMS) 805 00:44:00,880 --> 00:44:02,720 So now it's time to build the trifle. 806 00:44:02,720 --> 00:44:05,760 Bottom layer, banana custard. 807 00:44:05,760 --> 00:44:09,040 And then I've cut my sticky date cake and kind of put them in there 808 00:44:09,040 --> 00:44:11,000 followed by the candied oranges 809 00:44:11,000 --> 00:44:15,400 to add a bit of freshness to the dish and then cream on top of it. 810 00:44:15,400 --> 00:44:17,080 It looks beautiful. I actually love it. 811 00:44:17,080 --> 00:44:19,320 The layers are all perfectly even. 812 00:44:22,360 --> 00:44:24,680 CATH: Run, Mal! Come on, Mal! 813 00:44:24,680 --> 00:44:25,800 Come on! Come on! 814 00:44:25,800 --> 00:44:27,880 Time is going so quickly. 815 00:44:27,880 --> 00:44:29,720 PHIL: Get it in the bowl. Come on! 816 00:44:29,720 --> 00:44:31,880 My pasta is still cooking. 817 00:44:31,880 --> 00:44:34,240 This is an absolute nightmare. 818 00:44:34,240 --> 00:44:36,000 What's left? How much? Two minutes? One minute? 819 00:44:36,000 --> 00:44:39,080 It's an elimination and I feel like I'm not going to have a dish. 820 00:44:50,480 --> 00:44:54,320 One minute. Come on! One minute! Whoo! 821 00:44:56,360 --> 00:44:58,080 MALISSA: Time is running out. 822 00:44:58,080 --> 00:45:00,280 I just need to get everything together. 823 00:45:01,960 --> 00:45:03,280 I've got my pasta, 824 00:45:03,280 --> 00:45:06,800 which I've quickly just tossed through the bolognese sauce. 825 00:45:06,800 --> 00:45:08,840 (SHOUTS) Mal, get it in the bowl! 826 00:45:08,840 --> 00:45:13,040 This has been the most stressful cook of my life. 827 00:45:13,040 --> 00:45:15,960 Yeah. This is... This has been crazy. 828 00:45:15,960 --> 00:45:17,920 DECLAN: Go, go! Oh, my God! 829 00:45:17,920 --> 00:45:20,480 Come on! Let's go, guys! Come on! 830 00:45:20,480 --> 00:45:23,880 Come on! Go, Mal! Go, go, go, go! 831 00:45:23,880 --> 00:45:26,960 JUDGES AND CONTESTANTS: 10, 9, 8, 832 00:45:26,960 --> 00:45:29,080 7, 6, 833 00:45:29,080 --> 00:45:32,240 5, 4, 3, 834 00:45:32,240 --> 00:45:34,920 2, 1. 835 00:45:34,920 --> 00:45:36,840 That's it! (CONTESTANTS CHEER) 836 00:45:36,840 --> 00:45:39,600 Whoo! Oh, Mal! 837 00:45:41,040 --> 00:45:42,520 Oh! Perfect. 838 00:45:43,720 --> 00:45:47,440 Oh, my God! That was so stressful. 839 00:45:49,680 --> 00:45:53,440 RHIANNON: I'm stoked. In all honesty, I'm really happy with the flavours. 840 00:45:53,440 --> 00:45:56,960 If I go home today, I'm really bloody happy with this dish. 841 00:45:58,840 --> 00:46:00,760 CATH: Oh, poor Mal. 842 00:46:00,760 --> 00:46:03,640 ROBBIE: You're OK. You're OK. You're OK. 843 00:46:03,640 --> 00:46:05,360 Wipe your face. 844 00:46:05,360 --> 00:46:07,000 You're OK. 845 00:46:07,000 --> 00:46:09,560 You're OK. Wipe your face. Doesn't matter. 846 00:46:09,560 --> 00:46:11,640 Yeah, it's all good. Just breathe. Breathe through. 847 00:46:11,640 --> 00:46:13,520 You did really well. You pumped it out. 848 00:46:13,520 --> 00:46:15,360 Yeah, mate. Your dish worked great. OK? OK? 849 00:46:15,360 --> 00:46:17,200 Hey? 850 00:46:17,200 --> 00:46:18,960 (BREATHES SHAKILY, EXHALES) 851 00:46:22,760 --> 00:46:25,000 (EXHALES) It's OK, it's OK. 852 00:46:26,840 --> 00:46:29,120 I've got a plate. That's all that matters. Yeah. 853 00:46:36,040 --> 00:46:37,600 ROBBIE: Go get 'em, old girl! 854 00:46:37,600 --> 00:46:39,240 RHIANNON: Why do I cook? 855 00:46:39,240 --> 00:46:41,600 (CHUCKLES) 856 00:46:41,600 --> 00:46:44,520 I know it's elimination, but I'm so stoked. 857 00:46:45,600 --> 00:46:48,120 I don't think I ever feel confident that I'm staying, 858 00:46:48,120 --> 00:46:52,080 um, but I'm really pleased with what I put up. 859 00:46:52,080 --> 00:46:53,840 Here she is. 860 00:46:53,840 --> 00:46:55,320 Hello. Mrs Moussaka. 861 00:46:55,320 --> 00:46:56,320 Yeah. Hello. 862 00:46:56,320 --> 00:46:57,880 Little bit of moussaka. 863 00:46:59,600 --> 00:47:00,800 It's heavy. 864 00:47:01,960 --> 00:47:03,560 Wow! (ANDY LAUGHS) Yeah. 865 00:47:03,560 --> 00:47:06,040 She's a...she's a hefty number. 866 00:47:06,040 --> 00:47:08,280 I'm a feeder. (LAUGHS) 867 00:47:08,280 --> 00:47:10,520 (LAUGHS) 868 00:47:10,520 --> 00:47:13,040 Rhiannon, how are you feeling after that? 869 00:47:13,040 --> 00:47:14,880 I'm actually feeling really good. 870 00:47:14,880 --> 00:47:16,880 Like, I really enjoyed that cook. 871 00:47:16,880 --> 00:47:19,200 I felt like I was really in my zone. 872 00:47:19,200 --> 00:47:20,920 It was a bit crazy in the beginning. 873 00:47:20,920 --> 00:47:23,120 I had to get that bad boy in the oven, 874 00:47:23,120 --> 00:47:25,720 so I was, like, working hard to make that happen. 875 00:47:26,880 --> 00:47:28,000 You're a mum. 876 00:47:28,000 --> 00:47:30,040 You're a self-admitted feeder. Yeah. 877 00:47:30,040 --> 00:47:33,000 Talk to me about what moussaka means to you. 878 00:47:33,000 --> 00:47:34,680 It means heaps to me. 879 00:47:34,680 --> 00:47:36,600 My sister's married to a Greek man. 880 00:47:36,600 --> 00:47:41,040 So she's always taught me how to make it from, you know, his mum. 881 00:47:41,040 --> 00:47:43,480 I love bringing a bit of Greece into the household. 882 00:47:43,480 --> 00:47:44,680 (LAUGHS) You know? 883 00:47:44,680 --> 00:47:47,920 Well, Rhiannon, it's time to taste. 884 00:47:47,920 --> 00:47:49,400 OK. Thank you very much. 885 00:47:49,400 --> 00:47:51,160 Thanks, guys. Enjoy. Thanks, Rhiannon. 886 00:48:02,920 --> 00:48:05,760 This is decent... It's a decent effort for 75 minutes. 887 00:48:05,760 --> 00:48:06,760 Yep. 888 00:48:06,760 --> 00:48:08,960 It's proper mum cooking. Yeah. 889 00:48:11,320 --> 00:48:12,520 Um... 890 00:48:12,520 --> 00:48:14,560 I-I got to say, it's great. 891 00:48:16,360 --> 00:48:19,760 Tasty. I finished mine. I would have another portion, you know? 892 00:48:19,760 --> 00:48:22,920 This is actually the perfect interpretation 893 00:48:22,920 --> 00:48:26,080 of what we asked for - just something nostalgic. 894 00:48:26,080 --> 00:48:29,000 Something that takes you back to a time and a place 895 00:48:29,000 --> 00:48:31,160 where your mum cooked or your gran or whatever. 896 00:48:31,160 --> 00:48:32,160 And that is exactly it, 897 00:48:32,160 --> 00:48:34,120 and that's what Rhiannon is really, really good at. 898 00:48:36,240 --> 00:48:39,520 I'm very surprised by how much flavour 899 00:48:39,520 --> 00:48:43,040 she was able to generate in that short period of time 900 00:48:43,040 --> 00:48:46,160 with that beautiful heat from the chillies 901 00:48:46,160 --> 00:48:48,720 and then potato, the eggplant, beautifully tender, 902 00:48:48,720 --> 00:48:50,560 and all of those flavours meld 903 00:48:50,560 --> 00:48:52,280 and you have this beautiful, happy mess 904 00:48:52,280 --> 00:48:54,720 beneath that burnished golden top. 905 00:48:54,720 --> 00:48:56,320 What a dish for a challenge like today. 906 00:48:56,320 --> 00:48:58,520 I think this is a raging success. 907 00:48:58,520 --> 00:48:59,720 I could eat that all day. 908 00:48:59,720 --> 00:49:00,920 If, you know, I came home 909 00:49:00,920 --> 00:49:04,400 and that was sitting in the middle of the table, happy man, happy man. 910 00:49:10,000 --> 00:49:12,040 RUE: When the judges try my food today, 911 00:49:12,040 --> 00:49:15,360 I'm hoping that this will be a nostalgic dish for them to eat 912 00:49:15,360 --> 00:49:18,200 and that it will remind them of a trifle 913 00:49:18,200 --> 00:49:20,160 that they have eaten growing up. 914 00:49:20,160 --> 00:49:21,400 Hey, Rue. Hello. 915 00:49:21,400 --> 00:49:23,040 How you going, Rue? Hello. 916 00:49:27,480 --> 00:49:29,120 OK, what's the dish? 917 00:49:30,640 --> 00:49:33,000 I've made my version of the trifle. 918 00:49:34,200 --> 00:49:36,520 Swiss roll with a strawberry jam 919 00:49:36,520 --> 00:49:38,960 and a white chocolate and vanilla whipped ganache, 920 00:49:38,960 --> 00:49:42,120 and a vanilla ice cream. 921 00:49:42,120 --> 00:49:43,720 OK, fan of the trifle. 922 00:49:44,760 --> 00:49:46,600 The trifle, I've had it, like, twice. 923 00:49:46,600 --> 00:49:50,400 And in the end, I just decided, OK, I'm going to take the flavours 924 00:49:50,400 --> 00:49:54,280 that are in a trifle and, like, you know, make it my own. 925 00:49:54,280 --> 00:49:56,200 I think we'll taste. 926 00:49:56,200 --> 00:49:58,760 We'll see you...see you later on. OK, thank you. 927 00:49:58,760 --> 00:50:00,480 Thanks, Rue. Thank you, thank you. 928 00:50:02,640 --> 00:50:04,600 OK. 929 00:50:04,600 --> 00:50:06,560 I quite like the idea of it. 930 00:50:06,560 --> 00:50:08,280 Yeah. Same. 931 00:50:18,840 --> 00:50:20,920 I really like the reduced... 932 00:50:20,920 --> 00:50:23,960 It's not really a jam, but it's sort of like a gel almost, 933 00:50:23,960 --> 00:50:25,840 that's she's put through the middle of it. 934 00:50:25,840 --> 00:50:28,200 That for me was luxury. 935 00:50:28,200 --> 00:50:32,520 I really liked it because I don't like jelly in a trifle. 936 00:50:32,520 --> 00:50:34,480 It's the reason that I don't like trifles. 937 00:50:34,480 --> 00:50:37,720 So no jelly, like, absolutely got me. 938 00:50:37,720 --> 00:50:40,480 I could still close my eyes and get, like, the links 939 00:50:40,480 --> 00:50:41,600 between the trifle. 940 00:50:41,600 --> 00:50:42,920 Trifle vibe. Yeah, exactly. 941 00:50:42,920 --> 00:50:45,200 But without that weird slippery texture with jelly 942 00:50:45,200 --> 00:50:46,960 that shouldn't be anywhere near cake. 943 00:50:46,960 --> 00:50:50,800 Tell me what you really think about jelly. (LAUGHS) 944 00:50:54,400 --> 00:50:56,360 MALISSA: I feel so deflated. 945 00:50:56,360 --> 00:50:58,720 I'm really disappointed in myself. 946 00:50:58,720 --> 00:51:01,080 This is not what I wanted to serve to the judges. 947 00:51:01,080 --> 00:51:05,320 When you're in a room with so many amazing cooks... 948 00:51:05,320 --> 00:51:08,800 ..I'm very worried that it's gonna be me today going home. 949 00:51:30,960 --> 00:51:32,760 Malissa. Hello. 950 00:51:32,760 --> 00:51:36,200 How you feeling? Oh, I feel...defeated. 951 00:51:37,200 --> 00:51:39,840 This isn't what you explained we were going to get. 952 00:51:39,840 --> 00:51:41,840 It was ravioli, wasn't it? Yeah, it was ravioli. 953 00:51:41,840 --> 00:51:45,280 But when I put my filling inside, 954 00:51:45,280 --> 00:51:48,400 it was still too warm and then it stuck to my bench. 955 00:51:48,400 --> 00:51:53,280 So I had about... I think it was 10 minutes to do the fettuccine. 956 00:51:53,280 --> 00:51:55,360 So I'm a bit disappointed, 957 00:51:55,360 --> 00:51:58,720 but, I mean, I managed to get something on the plate. 958 00:51:58,720 --> 00:52:01,120 Fingers crossed you stay in the competition. 959 00:52:01,120 --> 00:52:03,440 Thank you so much. Thank you. We'll taste now. Thanks, Malissa. 960 00:52:03,440 --> 00:52:04,920 OK, thanks. Yeah. 961 00:52:07,400 --> 00:52:09,240 MELISSA: Alright. 962 00:52:09,240 --> 00:52:12,760 (SUSPENSEFUL MUSIC) 963 00:52:26,440 --> 00:52:28,920 I understand exactly why Malissa's worried now. 964 00:52:30,400 --> 00:52:32,000 Let's talk about the sauce first. 965 00:52:32,000 --> 00:52:34,120 I actually quite like the flavour of that. 966 00:52:34,120 --> 00:52:37,520 It's well balanced. It's nice. 967 00:52:37,520 --> 00:52:39,720 But I've got a problem with the main event, 968 00:52:39,720 --> 00:52:42,440 the structure of the... of the pasta itself. 969 00:52:42,440 --> 00:52:47,280 She wanted to create a different dish, um, and it shows. 970 00:52:47,280 --> 00:52:50,440 The pasta has no structure to it at all. 971 00:52:50,440 --> 00:52:52,680 It's not a great representation of Malissa 972 00:52:52,680 --> 00:52:55,160 and that's why I'm really... really upset for her. 973 00:52:55,160 --> 00:52:58,760 Any pasta dish, the pasta is the foundation of everything. 974 00:52:58,760 --> 00:53:00,760 You build it all on top of that 975 00:53:00,760 --> 00:53:04,560 and when you have a pasta that is problematic, 976 00:53:04,560 --> 00:53:06,920 you're really already fighting an uphill battle. 977 00:53:12,320 --> 00:53:14,840 RALPH: I love my twist on the trifle. 978 00:53:14,840 --> 00:53:16,880 It's got all the elements that I wanted 979 00:53:16,880 --> 00:53:18,840 that remind me of my childhood. 980 00:53:18,840 --> 00:53:22,320 So hopefully it's beautiful and it's not too heavy. 981 00:53:22,320 --> 00:53:24,680 G'day, Ralph. Good day. 982 00:53:24,680 --> 00:53:26,880 How you going, Ralph? Good, thank you. 983 00:53:26,880 --> 00:53:28,920 That is for you. 984 00:53:28,920 --> 00:53:30,680 Ahh. 985 00:53:31,680 --> 00:53:33,320 Of the options, there weren't that many things 986 00:53:33,320 --> 00:53:35,800 that, like, for me growing up were on there. 987 00:53:36,840 --> 00:53:38,320 This was probably the closest one. 988 00:53:38,320 --> 00:53:40,800 This is the one I know I've had 989 00:53:40,800 --> 00:53:43,800 because my mum enjoys it and because her sister used to love it. 990 00:53:43,800 --> 00:53:46,440 That used to be a favourite dessert when we lived in Cape Town. 991 00:53:46,440 --> 00:53:49,800 MELISSA: Can you guide us through the layers? 992 00:53:49,800 --> 00:53:52,920 The bottom layer is a banana custard. 993 00:53:52,920 --> 00:53:54,800 Bananas, I loved them as a kid. 994 00:53:54,800 --> 00:53:58,840 Date cake in the middle, oranges and then a cream. 995 00:53:58,840 --> 00:54:00,320 Alright, thanks, Ralph. Thanks so much, guys. 996 00:54:00,320 --> 00:54:01,880 See you later on, Ralph. Thank you. 997 00:54:02,880 --> 00:54:05,880 Well, I think this looks very trifle-reminiscent. 998 00:54:05,880 --> 00:54:07,920 Yeah, it does. 999 00:54:10,360 --> 00:54:13,600 Spectacular. Thank you. You're welcome. 1000 00:54:13,600 --> 00:54:15,280 You going straight from the cup? 1001 00:54:15,280 --> 00:54:17,480 I'm just going straight from the cup. 1002 00:54:28,880 --> 00:54:34,160 I think there's a weird subconscious nostalgia with banana puree... 1003 00:54:35,560 --> 00:54:38,120 ..of when we were all kids and we got fed it. 1004 00:54:40,200 --> 00:54:44,360 The nostalgia part of it actually made me enjoy it. 1005 00:54:44,360 --> 00:54:48,280 Yeah, and not only that, but it's really well executed 1006 00:54:48,280 --> 00:54:51,640 and all of those layers complemented one another really well, 1007 00:54:51,640 --> 00:54:54,320 even just the freshness of the orange. 1008 00:54:54,320 --> 00:54:57,280 It's an interesting take on a trifle, I gotta say. 1009 00:54:57,280 --> 00:54:58,720 It screams 'trifle', right? 1010 00:54:58,720 --> 00:55:00,600 Trifle. Trifle. 1011 00:55:05,920 --> 00:55:07,720 MALISSA: Good luck, Robbie. 1012 00:55:08,920 --> 00:55:10,440 ROBBIE: At this stage, I'm worried 1013 00:55:10,440 --> 00:55:13,480 because hopefully I made the right decision in cooking prawn cocktails. 1014 00:55:13,480 --> 00:55:15,240 But, you know, I've always pulled through 1015 00:55:15,240 --> 00:55:18,680 pretty well in the black apron, so hopefully things go good for me. 1016 00:55:19,680 --> 00:55:21,040 MEN: Robbie. How you going? 1017 00:55:21,040 --> 00:55:22,520 Hey. How are you, mate? 1018 00:55:22,520 --> 00:55:24,000 Oh, a bit nervous today. 1019 00:55:28,280 --> 00:55:29,800 How are you, mate? 1020 00:55:29,800 --> 00:55:33,080 Oh, feel a bit better now it's all over and done with. 1021 00:55:33,080 --> 00:55:35,600 So you pivoted into a prawn cocktail. 1022 00:55:35,600 --> 00:55:37,640 What have we got? What am I looking at? 1023 00:55:37,640 --> 00:55:41,000 So I just used the egg and the oil to make a mayonnaise 1024 00:55:41,000 --> 00:55:43,920 and I just used that curried egg flavour to bring it up, 1025 00:55:43,920 --> 00:55:46,040 which is quite a nice flavour. 1026 00:55:46,040 --> 00:55:48,560 Do you reckon you've done enough today to keep you safe? 1027 00:55:48,560 --> 00:55:51,520 Well, I hope so with the flavours and the prawn, hopefully. 1028 00:55:52,760 --> 00:55:53,920 We'll taste it. Thank you. 1029 00:55:53,920 --> 00:55:55,320 Thanks, Robbie. Thanks, brother. 1030 00:55:58,120 --> 00:56:00,640 OK, this one's an easy one to plate up. 1031 00:56:01,800 --> 00:56:03,280 Thank you. 1032 00:56:14,600 --> 00:56:15,920 Um... 1033 00:56:17,440 --> 00:56:19,200 ..difficult to judge this. 1034 00:56:21,080 --> 00:56:24,400 I think in Robbie's haste to get a dish up, 1035 00:56:24,400 --> 00:56:27,200 the cooking of the prawns was a little bit sideways. 1036 00:56:28,200 --> 00:56:31,040 Consequently, my prawns were overcooked. 1037 00:56:32,040 --> 00:56:33,840 I think he's in trouble. 1038 00:56:33,840 --> 00:56:37,520 Prawn cocktail, it is all about getting an epic prawn 1039 00:56:37,520 --> 00:56:39,680 and just complementing it. 1040 00:56:39,680 --> 00:56:42,640 And I'm sorry, but the mayonnaise, 1041 00:56:42,640 --> 00:56:46,840 when you kind of put it on top of all this lettuce and it goes like that 1042 00:56:46,840 --> 00:56:48,480 isn't pleasant at all. 1043 00:56:48,480 --> 00:56:50,160 I think he finds himself in trouble today 1044 00:56:50,160 --> 00:56:52,120 because the execution of... 1045 00:56:52,120 --> 00:56:56,360 The way that he pivoted is just... it's really poor, unfortunately. 1046 00:56:57,600 --> 00:56:59,080 I agree with you. 1047 00:56:59,080 --> 00:57:00,920 Even just a really good crack of black pepper 1048 00:57:00,920 --> 00:57:04,200 just to kind of bring it together might have helped a little bit. 1049 00:57:05,360 --> 00:57:06,840 This was not his best day 1050 00:57:06,840 --> 00:57:09,000 and that does leave him vulnerable. 1051 00:57:10,920 --> 00:57:13,520 Malissa and Robbie's dishes were both disappointing. 1052 00:57:14,520 --> 00:57:16,280 Didn't quite come together for them today 1053 00:57:16,280 --> 00:57:17,920 despite their best efforts. 1054 00:57:17,920 --> 00:57:21,880 No, unfortunately there wasn't really many positives in both those dishes. 1055 00:57:21,880 --> 00:57:24,680 Which makes a very tough decision for us to make. 1056 00:57:25,680 --> 00:57:27,560 But, regardless, we've gotta make one. 1057 00:57:27,560 --> 00:57:28,600 Yep. 1058 00:57:41,960 --> 00:57:45,200 What better way to wrap up a week of nostalgia 1059 00:57:45,200 --> 00:57:48,200 than with a old-fashioned family feast. 1060 00:57:49,600 --> 00:57:53,680 This was your chance to take something popular from the past 1061 00:57:53,680 --> 00:57:56,440 and use it to inspire your cooking today. 1062 00:57:57,520 --> 00:57:58,600 Rhiannon. 1063 00:58:00,440 --> 00:58:03,080 You truly revived the classic moussaka. 1064 00:58:08,040 --> 00:58:10,040 Well done. You are safe. 1065 00:58:10,040 --> 00:58:11,520 Ohh! 1066 00:58:11,520 --> 00:58:13,760 I was like, "I...I can't breathe!" 1067 00:58:13,760 --> 00:58:15,360 Thank you. 1068 00:58:16,360 --> 00:58:18,160 CATH: Quick, quick, quick, quick. Just a little cuddle. 1069 00:58:18,160 --> 00:58:19,640 Oh, my gosh. 1070 00:58:22,120 --> 00:58:23,440 RUE: Good job. 1071 00:58:23,440 --> 00:58:24,440 Rue. 1072 00:58:26,000 --> 00:58:30,280 You took a trifle and twisted it into something tremendous. 1073 00:58:30,280 --> 00:58:32,040 You are also safe. 1074 00:58:32,040 --> 00:58:34,760 Yay! You're safe! 1075 00:58:34,760 --> 00:58:36,360 Oh, my gosh. 1076 00:58:42,480 --> 00:58:43,560 Ralph. 1077 00:58:45,040 --> 00:58:49,320 That was a nostalgic re-imagining of trifle, 1078 00:58:49,320 --> 00:58:51,640 to be remembered for all the right reasons. 1079 00:58:51,640 --> 00:58:55,000 You are not going anywhere either. You are safe. 1080 00:58:55,000 --> 00:58:57,000 (TRIUMPHANT MUSIC) 1081 00:58:57,000 --> 00:58:59,120 (RALPH SPEAKS INDISTINCTLY) It's alright. All good, brother. 1082 00:58:59,120 --> 00:59:00,720 Good job! Well done! 1083 00:59:00,720 --> 00:59:02,200 Good one, brother. 1084 00:59:02,200 --> 00:59:03,680 You and me, girl. Yeah. 1085 00:59:06,240 --> 00:59:07,920 Malissa and Robbie, 1086 00:59:07,920 --> 00:59:10,400 that leaves the two of you. 1087 00:59:10,400 --> 00:59:16,480 Malissa, when your raviolis weren't working, you tried to pivot, 1088 00:59:16,480 --> 00:59:18,560 but it might have been a little too late 1089 00:59:18,560 --> 00:59:21,400 because your pasta had no structure. 1090 00:59:24,000 --> 00:59:27,120 Robbie, you wanted to bring us curried sausages, 1091 00:59:27,120 --> 00:59:29,240 but you pivoted to prawn cocktail. 1092 00:59:29,240 --> 00:59:32,560 Unfortunately, your prawns were overcooked. 1093 00:59:32,560 --> 00:59:35,480 Both of your dishes, they were flawed. 1094 00:59:36,640 --> 00:59:39,840 But the flavours in one dish 1095 00:59:39,840 --> 00:59:43,960 JUST inched its nose in front of the other... 1096 00:59:45,400 --> 00:59:46,720 ..which is why... 1097 00:59:48,080 --> 00:59:49,400 ..Malissa... 1098 00:59:54,000 --> 00:59:55,240 ..you're safe. 1099 00:59:57,280 --> 00:59:58,280 (PEOPLE GASP) 1100 00:59:58,280 --> 01:00:02,600 And I'm sorry, Robbie. Unfortunately, you're going home. 1101 01:00:02,600 --> 01:00:04,440 (CATH WEEPS) 1102 01:00:08,720 --> 01:00:12,840 Robbie, before you say a few words, Declan... 1103 01:00:12,840 --> 01:00:14,000 Yeah. 1104 01:00:14,000 --> 01:00:15,480 ..you'll probably have something to say 1105 01:00:15,480 --> 01:00:18,600 about just how big an impact 1106 01:00:18,600 --> 01:00:21,800 that this great man has had on this competition. 1107 01:00:21,800 --> 01:00:25,840 Yeah, I think not only to me, but everyone, um... 1108 01:00:27,160 --> 01:00:29,440 You're an incredible man. You've taught me a lot. 1109 01:00:29,440 --> 01:00:31,680 And you're a mentor for everyone here 1110 01:00:31,680 --> 01:00:34,200 and a mentor for everyone watching at home. 1111 01:00:34,200 --> 01:00:36,200 So... Yeah. 1112 01:00:36,200 --> 01:00:38,480 ..it's gonna be very tough not having you here. 1113 01:00:39,480 --> 01:00:42,480 You're alright, son. You'll be good. You'll win this. 1114 01:00:46,080 --> 01:00:49,080 Robbie, have you enjoyed your time in the MasterChef kitchen, mate? 1115 01:00:49,080 --> 01:00:52,240 Yeah, it's...it's been a pleasure, you guys especially. 1116 01:00:52,240 --> 01:00:54,760 It's been great to meet all these... all the family over here. 1117 01:00:54,760 --> 01:00:56,960 And...one day I'll take you to the bush 1118 01:00:56,960 --> 01:00:58,800 and teach you all about the real life, brother. 1119 01:00:58,800 --> 01:01:00,560 (LAUGHTER) 1120 01:01:00,560 --> 01:01:04,440 ANDY: We're coming up to the bush, mate. (LAUGHS) 1121 01:01:04,440 --> 01:01:08,120 Robbie, it's a rare gift to have somebody of your standing 1122 01:01:08,120 --> 01:01:10,760 in culture and experience in this kitchen. 1123 01:01:11,920 --> 01:01:14,520 And that's something that we'll always remember. 1124 01:01:14,520 --> 01:01:16,120 Thanks, brother. Cheers, mate. 1125 01:01:16,120 --> 01:01:18,920 Get up here! Well done, brother. 1126 01:01:18,920 --> 01:01:20,680 Well done. Thanks. It's been a pleasure. 1127 01:01:20,680 --> 01:01:22,200 The greatest privilege to have you here. 1128 01:01:22,200 --> 01:01:23,720 No worries. Thanks, brother. 1129 01:01:23,720 --> 01:01:27,560 A little bit sad for leaving young Declan and the family behind. 1130 01:01:27,560 --> 01:01:30,200 (CONTESTANTS CHATTER AND LAUGH) 1131 01:01:30,200 --> 01:01:32,320 CATH: I love you. Yeah, you're right. 1132 01:01:32,320 --> 01:01:33,960 MALISSA: We love you. 1133 01:01:33,960 --> 01:01:37,080 DECLAN: Bloody hell, mate. What am I gonna do without you? 1134 01:01:37,080 --> 01:01:39,440 Yeah? (EMOTIVE MUSIC) 1135 01:01:39,440 --> 01:01:42,480 Give it up for Robbie, everybody! 1136 01:01:42,480 --> 01:01:45,880 (ALL CHEER) 1137 01:01:45,880 --> 01:01:47,920 I've experienced something I've never experienced in my lifetime. 1138 01:01:49,480 --> 01:01:51,360 It's been a great pleasure being here. 1139 01:01:52,600 --> 01:01:55,240 NARRATOR: This week on MasterChef Australia... 1140 01:01:55,240 --> 01:01:58,520 MELISSA: From NOMAD in Sydney and Melbourne... 1141 01:01:58,520 --> 01:02:00,000 ..night after night, 1142 01:02:00,000 --> 01:02:03,120 they'll take on a team of professional chefs... 1143 01:02:03,120 --> 01:02:05,760 ANDY: Nick Holloway and his crew! 1144 01:02:05,760 --> 01:02:09,360 ..from some of the hottest restaurants around Australia. 1145 01:02:09,360 --> 01:02:10,480 Let's go! 1146 01:02:10,480 --> 01:02:14,360 It's a week-long culinary smackdown... 1147 01:02:14,360 --> 01:02:16,680 All you have to do to be immune from elimination 1148 01:02:16,680 --> 01:02:17,920 is beat the chefs 1149 01:02:17,920 --> 01:02:19,600 in a classic MasterChef challenge. 1150 01:02:19,600 --> 01:02:20,840 Game on. 1151 01:02:20,840 --> 01:02:24,240 Oh! I'm losing my mind. 1152 01:02:24,240 --> 01:02:25,280 CATH: We're taking on 1153 01:02:25,280 --> 01:02:26,720 the professionals at their own game. 1154 01:02:26,720 --> 01:02:28,280 RHIANNON: It's legit gonna take me 1155 01:02:28,280 --> 01:02:30,200 the dish of my life to beat these guys. 1156 01:02:30,200 --> 01:02:33,280 ..and it will leave you salivating.