1 00:00:01,000 --> 00:00:07,600 NARRATOR: Previously on MasterChef Australia... 2 00:00:07,600 --> 00:00:08,960 Roquefort. 3 00:00:08,960 --> 00:00:10,000 Emmental. 4 00:00:10,000 --> 00:00:12,360 I'm gonna guess Gruyere. 5 00:00:12,360 --> 00:00:14,760 ..with a suspenseful elimination cook. 6 00:00:14,760 --> 00:00:15,840 Yeah, baby! 7 00:00:15,840 --> 00:00:17,960 ROBBIE: Hey, I'm having a go and taking a risk. 8 00:00:17,960 --> 00:00:20,320 I love you, Robbie. Oh, no! 9 00:00:20,320 --> 00:00:22,080 (SHRIEKS) Mal, get it in the bowl! 10 00:00:22,080 --> 00:00:25,680 This has been the most stressful cook of my life. 11 00:00:25,680 --> 00:00:26,680 And... 12 00:00:26,680 --> 00:00:29,640 JOCK: This is the perfect interpretation of what we asked for. 13 00:00:29,640 --> 00:00:31,240 ANDY: I could eat that all day. 14 00:00:31,240 --> 00:00:33,360 MELISSA: I think this is a raging success. 15 00:00:33,360 --> 00:00:37,120 ..it ended with an emotional exit for Robbie. 16 00:00:37,120 --> 00:00:38,920 Been great to meet all the family over here. 17 00:00:38,920 --> 00:00:41,600 One day I'll take you to the bush, teach you about real life. 18 00:00:41,600 --> 00:00:44,480 Youse'll know about it. (CONTESTANTS LAUGH) 19 00:00:44,480 --> 00:00:48,200 Tonight, a new week begins 20 00:00:48,200 --> 00:00:50,400 with new surprises... 21 00:00:50,400 --> 00:00:54,120 GRACE: It is crazy having these pro chefs in the kitchen. 22 00:00:54,120 --> 00:00:57,840 ..taking the competition to the next level. 23 00:01:04,640 --> 00:01:07,120 RHIANNON: You excited about today? RUE: Um, I don't know. 24 00:01:07,120 --> 00:01:08,680 I love surprises. Do you?! 25 00:01:08,680 --> 00:01:10,760 Yeah! Bring it on. Oh, my gosh! 26 00:01:16,320 --> 00:01:18,200 Wonder what this week is gonna be. 27 00:01:18,200 --> 00:01:20,000 This week's gonna be exciting. 28 00:01:20,000 --> 00:01:22,280 Rue, let's go, let's go! 29 00:01:22,280 --> 00:01:24,520 CONTESTANTS: Ahh! Hey! 30 00:01:26,920 --> 00:01:28,640 Oh, hang on! There's only six! 31 00:01:28,640 --> 00:01:31,920 ADI: Oh, stop it. There's 12 of us. Stop! 32 00:01:37,480 --> 00:01:39,000 JOCK: Morning, everyone. 33 00:01:39,000 --> 00:01:42,200 Couple of interested looks as you were walking past the mystery boxes. 34 00:01:42,200 --> 00:01:43,680 Looks a bit different today. 35 00:01:43,680 --> 00:01:46,600 CONTESTANTS: Yeah! We'll get to that in a moment. 36 00:01:46,600 --> 00:01:52,400 But first, buckle up because we've got two huge surprises for you today. 37 00:01:52,400 --> 00:01:54,040 Oh! Ooh! 38 00:01:55,040 --> 00:01:56,560 Surprise number one. 39 00:01:56,560 --> 00:01:58,360 This week... 40 00:02:00,040 --> 00:02:01,720 ..only one of you is going home. 41 00:02:01,720 --> 00:02:04,880 Oh! ANDY: They like that one! 42 00:02:06,160 --> 00:02:07,720 Nice! Nice. 43 00:02:09,600 --> 00:02:12,040 Now to surprise number two. 44 00:02:12,040 --> 00:02:15,480 (EXHALES STRONGLY) This week is a little different. 45 00:02:15,480 --> 00:02:16,480 Oh! OK! 46 00:02:16,480 --> 00:02:19,400 You're gonna be split into teams of three. 47 00:02:19,400 --> 00:02:21,200 Ahh! 48 00:02:21,200 --> 00:02:24,280 Each day this week, one team will be taking on 49 00:02:24,280 --> 00:02:26,600 some of the country's best chefs 50 00:02:26,600 --> 00:02:30,600 in Home Cooks vs Pro Cooks Week! 51 00:02:30,600 --> 00:02:32,080 (ALL CHEER) 52 00:02:32,080 --> 00:02:33,600 BRENT: Genius! Genius. 53 00:02:33,600 --> 00:02:36,640 Wow! Oh, man! 54 00:02:39,040 --> 00:02:41,680 If your team beats the pro cooks, 55 00:02:41,680 --> 00:02:44,960 all three of you will be immune from Sunday night's elimination. 56 00:02:44,960 --> 00:02:46,440 Oh! 57 00:02:46,440 --> 00:02:48,080 Pretty good, huh? Yeah. 58 00:02:48,080 --> 00:02:51,080 That's cool, but scary. (LAUGHS) 59 00:02:51,080 --> 00:02:55,320 Now, Grace, as a result of missing the last elimination, 60 00:02:55,320 --> 00:02:58,360 whatever the outcome of your team challenge is, 61 00:02:58,360 --> 00:02:59,840 you will still be in Sunday's elimination. 62 00:02:59,840 --> 00:03:01,280 Yep. Sure. 63 00:03:02,480 --> 00:03:05,840 Rhiannon, does the thought of facing 64 00:03:05,840 --> 00:03:08,000 a professional kitchen team worry you at all? 65 00:03:08,000 --> 00:03:09,480 No, I'm stoked! 66 00:03:09,480 --> 00:03:12,400 I'm, like, any professional cook in the kitchen's exciting. 67 00:03:12,400 --> 00:03:14,040 You? Stoked? No! 68 00:03:14,040 --> 00:03:16,280 (CONTESTANTS LAUGH) No, I'm SO stoked! 69 00:03:19,120 --> 00:03:22,200 We are kicking off this week with a mystery box. 70 00:03:24,440 --> 00:03:28,200 And as you can see, there's only six boxes on display. 71 00:03:29,720 --> 00:03:33,560 So three are for today's team of you guys 72 00:03:33,560 --> 00:03:37,000 and three are for the team of chefs that you guys are up against, right? 73 00:03:38,280 --> 00:03:41,720 So to decide who's cooking in today's Mystery Box challenge, 74 00:03:41,720 --> 00:03:43,920 I've got a little sack of goodies. 75 00:03:43,920 --> 00:03:47,800 So in here are three green tokens. 76 00:03:47,800 --> 00:03:51,120 Obviously if you pick a green token, it is game on today. 77 00:03:51,120 --> 00:03:53,760 First one, put my hand into the bag... 78 00:03:53,760 --> 00:03:56,120 Ohh! 79 00:03:56,120 --> 00:03:58,720 (ALL LAUGH) 80 00:03:59,840 --> 00:04:01,440 ..and I pull out a green token. 81 00:04:02,440 --> 00:04:04,360 Oh, they're all green. No! (LAUGHS) 82 00:04:04,360 --> 00:04:06,080 Can I put it back?! 83 00:04:08,560 --> 00:04:10,480 Only Grace so far. THEO: What? 84 00:04:10,480 --> 00:04:12,320 Still only Grace so far! 85 00:04:12,320 --> 00:04:14,120 The odds are shortening. 86 00:04:14,120 --> 00:04:15,880 The odds are shortening! 87 00:04:19,320 --> 00:04:21,240 Eh! Ohh! 88 00:04:21,240 --> 00:04:23,560 You've got the green shirt, yeah! 89 00:04:23,560 --> 00:04:25,120 Where is it? 90 00:04:25,120 --> 00:04:27,480 Ohh! 91 00:04:27,480 --> 00:04:30,360 I've pulled out a green token. I'm, like, so excited! 92 00:04:30,360 --> 00:04:32,600 I'm like, "Oh, my God! I really wanted to cook today." 93 00:04:32,600 --> 00:04:33,600 (LAUGHS) 94 00:04:33,600 --> 00:04:37,680 We have a team. Now let's find out who you're versing. 95 00:04:39,040 --> 00:04:41,640 These three chefs are the cream of the crop. 96 00:04:42,920 --> 00:04:47,240 They're part of a team behind one of Sydney's hottest hatted restaurants 97 00:04:47,240 --> 00:04:51,600 which recently opened an outpost right here in Melbourne. 98 00:04:51,600 --> 00:04:52,920 Oh! Lord. 99 00:04:52,920 --> 00:04:56,560 This restaurant champions innovative international cuisine. 100 00:04:56,560 --> 00:04:59,720 Please welcome from NOMAD, 101 00:04:59,720 --> 00:05:02,200 Jacqui Challinor and her team! 102 00:05:02,200 --> 00:05:05,440 (CONTESTANTS CHEER AND APPLAUD) 103 00:05:14,360 --> 00:05:17,480 I've been to NOMAD before and the food is freaking amazing, 104 00:05:17,480 --> 00:05:19,160 so I'm a bit scared. 105 00:05:22,440 --> 00:05:24,120 Wow! 106 00:05:24,120 --> 00:05:27,760 Jacqui, so good to see you! Welcome back to the MasterChef kitchen. 107 00:05:27,760 --> 00:05:29,720 It's been a while. It's been a long while! 108 00:05:29,720 --> 00:05:32,040 Thank you for having me back. Who'd you bring with you? 109 00:05:32,040 --> 00:05:34,440 Head chef NOMAD Melbourne Brendan Katich. 110 00:05:34,440 --> 00:05:36,520 And Lakhan Bhounsle, who is our 111 00:05:36,520 --> 00:05:39,920 senior sous chef at NOMAD Sydney/ pastry chef extraordinaire. 112 00:05:39,920 --> 00:05:42,040 Ooh! Oh-ho! 113 00:05:43,080 --> 00:05:44,400 RALPH: OK! 114 00:05:44,400 --> 00:05:46,840 You've brought the big dogs with you, eh? 115 00:05:46,840 --> 00:05:48,640 We're here to compete, aren't we? 116 00:05:48,640 --> 00:05:50,360 So... (CONTESTANTS LAUGH) 117 00:05:51,360 --> 00:05:54,800 OK, this is how today's challenge is gonna work. 118 00:05:54,800 --> 00:05:57,240 You'll have 75 minutes 119 00:05:57,240 --> 00:05:59,320 to cook us whatever you want 120 00:05:59,320 --> 00:06:02,280 using at least one of the ingredients under the mystery box. 121 00:06:03,440 --> 00:06:05,120 You'll also have access 122 00:06:05,120 --> 00:06:07,480 to the under-bench pantry staples. 123 00:06:07,480 --> 00:06:09,680 We are only looking for the top dish. 124 00:06:11,520 --> 00:06:14,800 If that dish is cooked by any of our contestants, 125 00:06:14,800 --> 00:06:17,400 all three of you guys 126 00:06:17,400 --> 00:06:19,200 are immune from Sunday's elimination. 127 00:06:19,200 --> 00:06:21,360 Except Grace. Except for Grace. 128 00:06:21,360 --> 00:06:22,880 Except for me. 129 00:06:22,880 --> 00:06:24,920 Alright, guys. Head to your benches. 130 00:06:24,920 --> 00:06:27,160 (CONTESTANTS CHEER AND APPLAUD) 131 00:06:31,400 --> 00:06:33,840 You may lift your lids...now. 132 00:06:35,320 --> 00:06:37,320 Ooh! Oh, my gosh! 133 00:06:37,320 --> 00:06:38,680 (GASPS) 134 00:06:38,680 --> 00:06:40,600 Ah. OK. 135 00:06:43,520 --> 00:06:45,280 We have pork chop. 136 00:06:46,320 --> 00:06:47,360 Sand crab. 137 00:06:48,360 --> 00:06:50,480 Beautiful pineapple. 138 00:06:50,480 --> 00:06:51,480 Some fennel. 139 00:06:52,520 --> 00:06:53,560 Watercress. 140 00:06:53,560 --> 00:06:55,360 Betel leaves. 141 00:06:56,360 --> 00:06:57,360 Rosella. 142 00:06:58,360 --> 00:07:00,440 A jar of jerk beans. 143 00:07:00,440 --> 00:07:03,600 And my favourite - Hello Panda biscuits. 144 00:07:03,600 --> 00:07:04,640 (CONTESTANTS LAUGH) 145 00:07:04,640 --> 00:07:06,680 So many possibilities. 146 00:07:08,480 --> 00:07:11,000 Bring us a variety of dishes. 147 00:07:11,000 --> 00:07:13,280 Play to your strengths. 148 00:07:13,280 --> 00:07:15,120 Your 75 minutes... 149 00:07:17,600 --> 00:07:18,760 ..starts now. 150 00:07:18,760 --> 00:07:19,920 Come on, guys! 151 00:07:19,920 --> 00:07:21,600 Ooh, this is gonna be tough. 152 00:07:21,600 --> 00:07:23,400 We could bash it in a mortar and pestle 153 00:07:23,400 --> 00:07:24,920 and do, like, a saucy... 154 00:07:24,920 --> 00:07:27,040 Like your parsley sauce vibes, potentially. 155 00:07:27,040 --> 00:07:28,640 We've got a mystery box 156 00:07:28,640 --> 00:07:32,000 and only one person can win in the whole six of us. 157 00:07:32,000 --> 00:07:33,840 So if one of us win, 158 00:07:33,840 --> 00:07:36,920 we actually get to be safe from elimination! 159 00:07:36,920 --> 00:07:40,480 And if the pros win, then we go to an all-in. 160 00:07:40,480 --> 00:07:43,840 So we need to come up with a strategy that plays to our strengths. 161 00:07:45,040 --> 00:07:48,240 What are you thinking? Um, maybe a pineapple sorbet. 162 00:07:48,240 --> 00:07:50,200 Antonio's really good with sweet 163 00:07:50,200 --> 00:07:52,280 and Grace is really good with savoury. 164 00:07:52,280 --> 00:07:54,080 They're both amazing cooks. 165 00:07:54,080 --> 00:07:57,320 I'll brine the pork, I think, and then maybe a sticky glaze 166 00:07:57,320 --> 00:07:58,920 and then on the hibachi. 167 00:07:58,920 --> 00:08:01,680 Antonio and Grace both have great ideas. 168 00:08:01,680 --> 00:08:05,800 My strength is I know how to balance bold flavours 169 00:08:05,800 --> 00:08:07,760 as well as spice. 170 00:08:07,760 --> 00:08:09,480 I'm gonna do the crab. 171 00:08:10,480 --> 00:08:11,960 I'll take a little bit. 172 00:08:11,960 --> 00:08:14,560 I'll take a few legs off, maybe do a bit of a butter. 173 00:08:14,560 --> 00:08:16,560 I can do olive oil and rosella parfait. 174 00:08:16,560 --> 00:08:17,560 Ooh, jeez! 175 00:08:17,560 --> 00:08:20,200 And a rosella cream on the bottom. 176 00:08:20,200 --> 00:08:22,760 Just do something you're so confident in nailing. 177 00:08:22,760 --> 00:08:25,360 Yeah, I'm worried you're... Are you stitching yourself up? 178 00:08:25,360 --> 00:08:26,960 I don't wanna get in your head, though. 179 00:08:26,960 --> 00:08:28,760 Do what you feel you're comfortable to do. 180 00:08:28,760 --> 00:08:31,160 100%, the pressure's here. 181 00:08:31,160 --> 00:08:33,760 I don't really know what I wanna cook with. 182 00:08:33,760 --> 00:08:36,760 It's not hot but I can still feel the heat. 183 00:08:36,760 --> 00:08:39,000 (CONTESTANTS CHEER AND APPLAUD) 184 00:08:39,000 --> 00:08:40,080 Let's go! 185 00:08:48,600 --> 00:08:50,080 Spoons. I've got you spoons, Antonio. 186 00:08:50,080 --> 00:08:51,960 Oh, good work, Gracie. 187 00:08:53,320 --> 00:08:57,680 I've been a chef for...16 years now. 188 00:08:58,840 --> 00:09:01,720 10 of those will be at NOMAD this year. 189 00:09:01,720 --> 00:09:03,720 Long-service leave coming up. 190 00:09:03,720 --> 00:09:05,000 (LAUGHS) 191 00:09:05,000 --> 00:09:06,800 I love crab. 192 00:09:06,800 --> 00:09:09,160 I think it's the king of the ocean. 193 00:09:09,160 --> 00:09:11,640 I'm gonna do a little starter, 194 00:09:11,640 --> 00:09:14,240 almost like a little bit of a pickled crab salad. 195 00:09:14,240 --> 00:09:17,720 Bit of a fennel puree base. 196 00:09:17,720 --> 00:09:19,920 And, like, different layers of crab, different layers of fennel. 197 00:09:19,920 --> 00:09:22,240 And I might do, like, a little vinegary-sharp 198 00:09:22,240 --> 00:09:23,840 dressing with the pickled beans. 199 00:09:24,840 --> 00:09:26,560 Jacqui Challinor! Hey, Jacqui! 200 00:09:26,560 --> 00:09:27,760 Hello. 201 00:09:27,760 --> 00:09:30,480 You had a little chat before about what everyone was gonna cook. 202 00:09:30,480 --> 00:09:33,960 Was there any like, "You do this 'cause that's your jam"? 203 00:09:33,960 --> 00:09:35,840 Yeah, yeah. I'm gonna do a starter. 204 00:09:35,840 --> 00:09:38,560 Brendan's doing the main and Lakhan's doing the dessert. 205 00:09:38,560 --> 00:09:39,920 Right. 206 00:09:39,920 --> 00:09:43,360 Brendan's dish is really similar to 207 00:09:43,360 --> 00:09:45,360 a dish that we've got on the menu at NOMAD, 208 00:09:45,360 --> 00:09:46,840 which is a bit of a signature. 209 00:09:47,840 --> 00:09:49,760 So I'll be cooking wood-roasted pork chop 210 00:09:49,760 --> 00:09:51,280 with barbecued pineapple and fennel. 211 00:09:51,280 --> 00:09:54,680 This is just a little pineapple sort of salt rub for that pork chop. 212 00:09:55,680 --> 00:09:56,680 Go on. 213 00:09:56,680 --> 00:09:59,680 Lakhan's a bit of a wildcard, but I like that. 214 00:09:59,680 --> 00:10:01,640 JOCK: How badly... 215 00:10:03,160 --> 00:10:04,640 ..as the boss, 216 00:10:04,640 --> 00:10:06,320 do you wanna take this home today? 217 00:10:06,320 --> 00:10:09,960 Oh, look, I'm not NOT trying to win, but... (LAUGHS) 218 00:10:09,960 --> 00:10:12,080 That's all we needed to hear. She's going for it. 219 00:10:12,080 --> 00:10:14,880 I'm competitive, OK? Yeah. 220 00:10:14,880 --> 00:10:16,680 Just don't run out of time. I'll be fine. 221 00:10:16,680 --> 00:10:18,160 Stop distracting me, then! 222 00:10:21,040 --> 00:10:23,200 Today I'm cooking on the same bench as Jacqui. 223 00:10:24,200 --> 00:10:25,600 She's pretty intimidating. 224 00:10:26,960 --> 00:10:28,560 We're making completely different dishes, 225 00:10:28,560 --> 00:10:30,880 but at the end of the day, our team just needs 226 00:10:30,880 --> 00:10:33,280 one top dish to win. 227 00:10:33,280 --> 00:10:35,960 I like doing desserts, so I think I'm playing to my strengths, 228 00:10:35,960 --> 00:10:37,560 but...I don't know, we'll see. 229 00:10:39,440 --> 00:10:43,280 I'm starting off with a fennel and pineapple sorbet, 230 00:10:43,280 --> 00:10:45,200 with a watercress crumb. 231 00:10:47,720 --> 00:10:49,480 I've definitely done sorbets before, 232 00:10:49,480 --> 00:10:51,000 mostly raspberries, 233 00:10:51,000 --> 00:10:53,840 but today I'm gonna try pineapple and see how that goes. 234 00:10:53,840 --> 00:10:57,680 We're going against professionals, so this has to be the best 235 00:10:57,680 --> 00:11:00,160 pineapple and fennel sorbet the judges have ever had. 236 00:11:01,520 --> 00:11:05,720 I want the combination of flavours to have that wow factor. 237 00:11:05,720 --> 00:11:07,280 I'm really hoping it's a winning dish. 238 00:11:07,280 --> 00:11:08,880 Let's see if we can bring it home. 239 00:11:10,200 --> 00:11:13,000 Pretty simple - we're only looking for the best dish today. 240 00:11:13,000 --> 00:11:14,920 15 down. One hour to go. 241 00:11:14,920 --> 00:11:17,000 (ONLOOKERS CHEER) 242 00:11:20,720 --> 00:11:23,120 Let's go, guys! Come on! Go, Rhi! 243 00:11:23,120 --> 00:11:25,640 RHIANNON: I just keep forgetting all my equipment. It's terrible! 244 00:11:28,360 --> 00:11:30,320 Lakhan. Hello. 245 00:11:30,320 --> 00:11:31,320 What are you making? 246 00:11:31,320 --> 00:11:33,680 I'm making an olive oil and betel leaf parfait. 247 00:11:33,680 --> 00:11:35,320 Are you worried about anything at all? 248 00:11:35,320 --> 00:11:37,400 Um, I just need to get cracking 249 00:11:37,400 --> 00:11:40,560 and get this parfait in the blast freezer as soon as possible. 250 00:11:40,560 --> 00:11:42,040 So once the cream's done, 251 00:11:42,040 --> 00:11:43,520 the parfait's gonna go in and hopefully, 252 00:11:43,520 --> 00:11:45,960 she will be...set. 253 00:11:45,960 --> 00:11:47,440 Time. Time runs out. Yes. 254 00:11:47,440 --> 00:11:48,840 Super quick. I know. 255 00:11:48,840 --> 00:11:52,000 Before you know it, we'll be giving you a 10-minute countdown. 256 00:11:53,720 --> 00:11:56,680 Your parfait's not set, there's a bit of pressure... 257 00:11:56,680 --> 00:11:59,800 See, now the pressure's building. Now the pressure's building! 258 00:11:59,800 --> 00:12:01,840 Welcome to MasterChef! Good luck! 259 00:12:03,720 --> 00:12:06,560 I need to get my parfait in the blast freezer 260 00:12:06,560 --> 00:12:11,440 but I'm infusing this betel-leaf flavour in my cream. 261 00:12:11,440 --> 00:12:14,600 And that needs to cool down completely before I whip it. 262 00:12:14,600 --> 00:12:17,000 I feel the stress. I feel the pressure. 263 00:12:17,000 --> 00:12:19,000 It all feels real now. 264 00:12:22,520 --> 00:12:24,320 How's it feel to be back down there, Rhiannon? 265 00:12:24,320 --> 00:12:25,800 Oh, great, mate! 266 00:12:25,800 --> 00:12:28,360 My strategy is to go big on flavour. 267 00:12:28,360 --> 00:12:31,760 And I'm going, "I can't think of anything else but pineapple!" 268 00:12:31,760 --> 00:12:34,520 It's just, like, pineapple, pineapple, pineapple. 269 00:12:34,520 --> 00:12:37,960 I'm, like, going troppo. (LAUGHS) 270 00:12:37,960 --> 00:12:41,160 So I'm like, "I'm gonna go sweet with this one." 271 00:12:41,160 --> 00:12:43,520 And you know what? I'm not even a sweet person. 272 00:12:43,520 --> 00:12:45,000 Rhiannon! Rhiannon! 273 00:12:45,000 --> 00:12:46,000 Hey, guys! 274 00:12:46,000 --> 00:12:48,160 You're going down Sweet Alley as well, looks like. 275 00:12:48,160 --> 00:12:50,200 Yeah, I am, which is really weird. 276 00:12:50,200 --> 00:12:52,040 Yeah. Yeah, it's really weird. 277 00:12:52,040 --> 00:12:55,200 You know, like, desserts aren't generally something I will go for. 278 00:12:55,200 --> 00:12:56,640 What are you cooking? 279 00:12:56,640 --> 00:12:58,120 I'm doing a fennel ice cream 280 00:12:58,120 --> 00:13:00,240 with an upside-down caramelised pineapple cake 281 00:13:00,240 --> 00:13:01,760 with some candied fennel 282 00:13:01,760 --> 00:13:03,280 and maybe some fresh pineapple. 283 00:13:03,280 --> 00:13:05,680 I'm just gonna wing it and see how I like the flavours. 284 00:13:07,520 --> 00:13:09,920 It's not 1980. (LAUGHS) 285 00:13:09,920 --> 00:13:12,160 I'm still stuck in Nostalgia Week! 286 00:13:13,200 --> 00:13:15,600 Upside-down cakes are so retro. 287 00:13:15,600 --> 00:13:17,800 I'm pretty sure I've been eating these my whole life, 288 00:13:17,800 --> 00:13:19,280 and I'm...old. 289 00:13:19,280 --> 00:13:21,080 What am I doing? 290 00:13:33,360 --> 00:13:35,200 Yeah, tough challenges ahead. 291 00:13:35,200 --> 00:13:37,200 (TIMER BEEPS) 292 00:13:37,200 --> 00:13:39,040 Why is this going up? 293 00:13:39,040 --> 00:13:40,840 You can tell that the pro chefs are pros 294 00:13:40,840 --> 00:13:42,520 because they are calm, they are collected, 295 00:13:42,520 --> 00:13:45,080 they know what they're doing, they've done it a thousand times before. 296 00:13:45,080 --> 00:13:48,480 But the pro cooks have not cooked in this kitchen before, 297 00:13:48,480 --> 00:13:50,240 they don't know where everything is. 298 00:13:50,240 --> 00:13:52,440 LAKHAN: I am a bit nervous. 299 00:13:52,440 --> 00:13:54,920 Just the pressure, working in a new space. 300 00:13:56,240 --> 00:13:57,880 I can really feel the pressure. 301 00:13:57,880 --> 00:13:59,800 Like, I can feel it in me now. 302 00:13:59,800 --> 00:14:03,200 I actually think that the home cooks have a chance today 303 00:14:03,200 --> 00:14:06,280 because just one of them needs to have the top dish. 304 00:14:08,280 --> 00:14:11,440 It's round about this time that you start realising 305 00:14:11,440 --> 00:14:13,440 just how much you've gotta do. 306 00:14:13,440 --> 00:14:15,520 You've only got 45 minutes to go. 307 00:14:15,520 --> 00:14:16,760 ANDY: Come on! 308 00:14:16,760 --> 00:14:18,960 ADI: Come on, come on, come on, come on, come on! 309 00:14:18,960 --> 00:14:22,520 Let's go, guys! Looking good! 310 00:14:22,520 --> 00:14:25,000 (LAUGHS) THEO: Oh, no! 311 00:14:25,000 --> 00:14:27,000 Hit it on the bench. Tap it on the bench. 312 00:14:28,640 --> 00:14:30,120 (LAUGHS) 313 00:14:31,560 --> 00:14:32,880 (POP!) Hey! 314 00:14:32,880 --> 00:14:34,520 Hey! Hey! 315 00:14:34,520 --> 00:14:36,560 Good job, Grace. Good job. 316 00:14:36,560 --> 00:14:38,120 JOCK: Grace. ANDY: Hi, Grace. 317 00:14:38,120 --> 00:14:39,600 Hi! How are you? Very good. 318 00:14:39,600 --> 00:14:40,600 What's cooking? 319 00:14:40,600 --> 00:14:42,880 Um, so I've got some pork brining. Yep. 320 00:14:42,880 --> 00:14:45,280 And I've juiced some pineapple and I've got the rosella in there. 321 00:14:45,280 --> 00:14:46,600 Cook that down into... 322 00:14:46,600 --> 00:14:48,400 Into a bit of a sticky sort of sauce. 323 00:14:48,400 --> 00:14:49,400 Yep. Yep. 324 00:14:49,400 --> 00:14:52,040 And then the plan is actually to tempura some betel leaves, 325 00:14:52,040 --> 00:14:55,800 slice the pork and sit it inside with a little bit of pineapple, 326 00:14:55,800 --> 00:14:57,320 fennel on top. 327 00:14:57,320 --> 00:14:58,800 The whole thing's tempura-ed? 328 00:14:58,800 --> 00:15:00,640 No, so, like, a little cup to sorta, like... 329 00:15:00,640 --> 00:15:01,840 Like a taco. As a vessel. 330 00:15:01,840 --> 00:15:03,320 A little vessel. Just the betel leaf? 331 00:15:03,320 --> 00:15:04,440 Yeah. 332 00:15:04,440 --> 00:15:07,040 Is it gonna be stable enough? I hope so. 333 00:15:07,040 --> 00:15:09,080 You're gonna have to get it, like, super crispy. 334 00:15:09,080 --> 00:15:10,160 Yeah. 335 00:15:10,160 --> 00:15:11,640 Really interested in this dish. Same. 336 00:15:11,640 --> 00:15:12,760 (LAUGHS NERVOUSLY) 337 00:15:12,760 --> 00:15:14,000 Good luck! See ya. 338 00:15:15,160 --> 00:15:17,520 Either way, I'm gonna be in the elimination cook, 339 00:15:17,520 --> 00:15:19,440 so it's an all-or-nothing day for me. 340 00:15:19,440 --> 00:15:20,920 Oh, gosh! 341 00:15:22,840 --> 00:15:25,400 To actually be here is very... 342 00:15:25,400 --> 00:15:27,640 ..very strange experience, but exciting. 343 00:15:29,240 --> 00:15:31,280 I've watched quite a bit of MasterChef. 344 00:15:31,280 --> 00:15:33,760 It's just great to see other people 345 00:15:33,760 --> 00:15:35,320 that really love food... 346 00:15:35,320 --> 00:15:36,960 Yum! 347 00:15:36,960 --> 00:15:40,600 ..the possibilities involved with food and the beauty of it. 348 00:15:40,600 --> 00:15:43,160 I couldn't resist cooking the pork chop today. 349 00:15:43,160 --> 00:15:45,560 And then to go with that, 350 00:15:45,560 --> 00:15:47,800 I'll use some of this beautiful fennel, make a puree, 351 00:15:47,800 --> 00:15:49,680 and then we'll probably do a little 352 00:15:49,680 --> 00:15:51,960 barbecued pineapple sort of salsa. 353 00:15:51,960 --> 00:15:54,000 And then some of those sliced-up beans as well 354 00:15:54,000 --> 00:15:56,360 just for that real acidity to go with the creamy fennel. 355 00:15:56,360 --> 00:15:59,240 Did you say I could take the base of the fennel? 356 00:15:59,240 --> 00:16:00,720 Yeah. You're not using it? 357 00:16:00,720 --> 00:16:03,280 You want the tops, yeah? I'll just use the green stuff. 358 00:16:03,280 --> 00:16:05,120 I think today's more about 359 00:16:05,120 --> 00:16:06,720 paying respect to that produce 360 00:16:06,720 --> 00:16:09,200 and sort of just complementing it where we can. 361 00:16:11,520 --> 00:16:13,000 MELISSA: Gentlemen, some good dishes? 362 00:16:13,000 --> 00:16:15,200 JOCK: I don't think there's a bad dish out there today. 363 00:16:15,200 --> 00:16:18,240 Nah. Antonio up the front, he's gonna do his pineapple sorbet. 364 00:16:19,320 --> 00:16:21,320 And that's really the only element that he's, like, 365 00:16:21,320 --> 00:16:23,080 super committed and set on. 366 00:16:23,080 --> 00:16:25,560 Jacqui, a crab salad. 367 00:16:25,560 --> 00:16:27,400 She's got the crab cooking, she's gonna reduce 368 00:16:27,400 --> 00:16:29,400 the liquor in there, which will give her the dressing. 369 00:16:31,240 --> 00:16:33,800 So it's gonna be a salad that's crunchy and full of texture 370 00:16:33,800 --> 00:16:35,720 and it's very NOMAD. 371 00:16:35,720 --> 00:16:38,080 I would expect nothing less from her. 372 00:16:39,280 --> 00:16:41,320 You know, they're a well-organised team. 373 00:16:41,320 --> 00:16:43,920 And all three of them sound like they could take the win out. 374 00:16:43,920 --> 00:16:45,680 They're gonna be tough to beat today. 375 00:16:45,680 --> 00:16:47,680 I mean, I think they're showing off a little bit. 376 00:16:47,680 --> 00:16:49,240 (JUDGES LAUGH) 377 00:16:52,280 --> 00:16:53,960 How you going? Good, how are you? 378 00:16:53,960 --> 00:16:55,560 Good, thanks! What's cooking this side? 379 00:16:55,560 --> 00:16:57,760 Um, got some fennel ice cream happening. 380 00:16:57,760 --> 00:16:59,800 Ooh! What about you? 381 00:16:59,800 --> 00:17:04,800 I'm doing a betel leaf and olive oil parfait. 382 00:17:04,800 --> 00:17:05,800 Yum! 383 00:17:05,800 --> 00:17:07,720 I've got Lakhan next to me making a parfait 384 00:17:07,720 --> 00:17:10,440 and I'm doing an ice cream, and I'm kinda going, 385 00:17:10,440 --> 00:17:12,600 "Oh, he's a pastry chef, I'm a home cook. 386 00:17:12,600 --> 00:17:14,400 "There's a big difference." 387 00:17:14,400 --> 00:17:18,440 And to make it even worse, I've never made fennel ice cream before. 388 00:17:18,440 --> 00:17:21,160 Can you taste the fennel? A little bit. 389 00:17:21,160 --> 00:17:24,640 But, you know, fennel and pineapple have always been great mates. 390 00:17:24,640 --> 00:17:27,960 Chuck it in a creamy, beautiful ice cream, 391 00:17:27,960 --> 00:17:29,640 they're gonna love each other. 392 00:17:29,640 --> 00:17:31,720 I'm gonna work as hard as I can 393 00:17:31,720 --> 00:17:33,520 to get this dish full of flavour. 394 00:17:33,520 --> 00:17:35,880 I'm gonna really give it my all. 395 00:17:36,880 --> 00:17:39,960 I would love to just prove why I'm in this competition. 396 00:17:39,960 --> 00:17:42,520 Today's the day. I wanna beat these pros! 397 00:17:42,520 --> 00:17:45,480 If I can pack enough flavour into this retro pineapple cake, 398 00:17:45,480 --> 00:17:47,240 I reckon I can take Lakhan out. 399 00:17:49,720 --> 00:17:52,040 I need to get on with my parfait. 400 00:17:53,040 --> 00:17:57,160 I infused betel leaves in my cream, so it was a bit hot 401 00:17:57,160 --> 00:17:59,280 and then I had to chill it down completely. 402 00:17:59,280 --> 00:18:00,960 But it's still a bit warm. 403 00:18:00,960 --> 00:18:02,600 I'm a bit stressed. 404 00:18:02,600 --> 00:18:05,280 The cream's not whipping fast enough. 405 00:18:05,280 --> 00:18:08,440 I need to crank the speed up. 406 00:18:08,440 --> 00:18:11,040 I feel my heart sinking a bit at this point. 407 00:18:12,760 --> 00:18:15,600 The parfait's not in the freezer. My cream's not whipping. 408 00:18:17,440 --> 00:18:20,400 I'm really feeling stressed and under the pump. 409 00:18:23,960 --> 00:18:25,640 Oh! 410 00:18:25,640 --> 00:18:27,600 Um, a situation. 411 00:18:27,600 --> 00:18:29,080 My cream's split. 412 00:18:29,080 --> 00:18:32,800 BRENDAN: Oh, I love you! You're the drama! 413 00:18:32,800 --> 00:18:36,000 My cream has split. I'm just looking at the bowl, wondering what to do. 414 00:18:38,320 --> 00:18:40,160 I don't know what to do at this point. 415 00:18:52,040 --> 00:18:53,640 I literally ran to grab a spoon. 416 00:18:53,640 --> 00:18:57,120 I'm gonna pivot. I am dropping the betel leaf completely. 417 00:18:57,120 --> 00:18:58,920 I don't have time to do it again. 418 00:18:58,920 --> 00:19:01,680 I look at the rosella. It's got a beautiful colour. 419 00:19:01,680 --> 00:19:04,160 And I see pineapple. 420 00:19:04,160 --> 00:19:06,600 So now the dish is just an olive oil parfait 421 00:19:06,600 --> 00:19:09,120 with candied rosella in it with pineapples, 422 00:19:09,120 --> 00:19:11,440 some diced pineapples tossed in some rosella syrup. 423 00:19:11,440 --> 00:19:13,280 But I'm still gonna play to my strength 424 00:19:13,280 --> 00:19:15,640 and hopefully this makes the cut. 425 00:19:15,640 --> 00:19:17,120 ANDY: Parfait in the fridge yet? No. 426 00:19:17,120 --> 00:19:18,440 (CHUCKLES) 427 00:19:18,440 --> 00:19:23,480 I know I have to get my parfait in the freezer ASAP. 428 00:19:23,480 --> 00:19:25,080 She's getting together. She's whipping. 429 00:19:28,960 --> 00:19:32,240 Sounds like today's tasting is going to be spectacular. 430 00:19:32,240 --> 00:19:33,800 30 minutes to go! 431 00:19:33,800 --> 00:19:35,840 (ONLOOKERS CHEER) 432 00:19:41,560 --> 00:19:43,280 DECLAN: Let's go, Grace! 433 00:19:46,680 --> 00:19:47,840 Mmm! 434 00:19:47,840 --> 00:19:52,520 I'm gonna be serving a fennel and pineapple sorbet. 435 00:19:52,520 --> 00:19:54,880 Sorbet's looking really good. 436 00:19:54,880 --> 00:19:58,000 I'm happy with my watercress crumb. 437 00:19:59,240 --> 00:20:01,480 Hi, Antonio! Hello, hello! 438 00:20:01,480 --> 00:20:04,360 I just candied a little bit of, uh, the rosella, 439 00:20:04,360 --> 00:20:07,000 'cause I've never tried them before, and they're so beautiful. 440 00:20:07,000 --> 00:20:09,760 I really like the colour and they just taste amazing. 441 00:20:09,760 --> 00:20:11,720 I think I wanna make now 442 00:20:11,720 --> 00:20:13,880 a little jammy or maybe syrup. 443 00:20:13,880 --> 00:20:15,520 That sounds like a fantastic idea. 444 00:20:15,520 --> 00:20:17,720 Vibrant colour, beautiful flavour, 445 00:20:17,720 --> 00:20:20,240 they really do add a lot of beauty to the dish. 446 00:20:20,240 --> 00:20:23,400 Just leave yourself enough time to bring this dish together. 447 00:20:23,400 --> 00:20:24,600 OK. Thank you. 448 00:20:24,600 --> 00:20:26,080 I've never cooked with rosella flowers before, 449 00:20:26,080 --> 00:20:28,520 so I'm not entirely sure how long should I cook them for 450 00:20:28,520 --> 00:20:30,000 to make a really nice jam. 451 00:20:30,000 --> 00:20:32,080 It sort of tastes like raspberry, 452 00:20:32,080 --> 00:20:33,840 so I'm gonna treat it exactly like that 453 00:20:33,840 --> 00:20:35,440 and they cook down pretty quick. 454 00:20:36,600 --> 00:20:39,240 RALPH: Look at you, sir! Oh, Antonio! 455 00:20:39,240 --> 00:20:41,080 Oh, you bougie boy! Pulling out the big guns! 456 00:20:41,080 --> 00:20:42,800 (LAUGHS) 457 00:20:42,800 --> 00:20:46,840 I'm just gonna get the crab meat picked. 458 00:20:48,800 --> 00:20:50,280 CATH: Oh, she's getting... 459 00:20:50,280 --> 00:20:52,120 DECLAN: Getting the meat out. OK, yep. 460 00:20:52,120 --> 00:20:54,120 You don't get much meat out of one, do you? 461 00:20:54,120 --> 00:20:55,600 No! Bloody hell! 462 00:20:55,600 --> 00:21:00,000 At this stage, I've only sort of tasted things separately. 463 00:21:00,000 --> 00:21:03,000 My next step is just putting it all together 464 00:21:03,000 --> 00:21:05,800 and seeing how it comes together in one mouthful. 465 00:21:05,800 --> 00:21:08,720 Hopefully I've built up layers of crab and fennel. 466 00:21:10,960 --> 00:21:13,160 It's all coming together and I'm loving it. 467 00:21:13,160 --> 00:21:14,840 There's the flavours of that beautiful 468 00:21:14,840 --> 00:21:16,640 creamy, silky puree down the bottom, 469 00:21:16,640 --> 00:21:18,240 the crunch from the fresh fennel 470 00:21:18,240 --> 00:21:20,080 and the beautiful soft, silky crab. 471 00:21:20,080 --> 00:21:23,280 It's layered up and it eats well. That was the intention. 472 00:21:23,280 --> 00:21:26,760 Jacqui - I understand why she's the boss. 473 00:21:27,800 --> 00:21:33,160 She is just doing her job so effortlessly. 474 00:21:34,800 --> 00:21:37,840 I hope the contestants can do enough to beat Jacqui. 475 00:21:38,920 --> 00:21:42,160 I'm sorry, but how can you compete against 476 00:21:42,160 --> 00:21:45,240 a crab salad being served in its own shell? 477 00:21:45,240 --> 00:21:48,560 You know, like, that's next level. (LAUGHS) 478 00:21:51,160 --> 00:21:53,280 Cakes look good. They're soft and fluffy. 479 00:21:53,280 --> 00:21:57,480 Rhi's doing a sweet today, which is not normally her forte. 480 00:21:57,480 --> 00:22:02,240 So I'm quite proud of her for, you know, going outside of the square. 481 00:22:02,240 --> 00:22:03,880 RUE: Oh, looks good, Rhi. 482 00:22:03,880 --> 00:22:06,080 RHIANNON: Yeah, it tastes really good too. 483 00:22:06,080 --> 00:22:07,360 Yep. 484 00:22:07,360 --> 00:22:09,360 I was concerned about the fennel flavour coming through, 485 00:22:09,360 --> 00:22:10,960 but I ended up adding a bit more. 486 00:22:10,960 --> 00:22:12,320 Pretty happy with it. 487 00:22:12,320 --> 00:22:14,200 Do you have any brine left, Gracie? 488 00:22:14,200 --> 00:22:15,680 Yep, a little bit. 489 00:22:15,680 --> 00:22:18,320 How much do you need? I just need a tiny bit. I only... 490 00:22:18,320 --> 00:22:19,800 Here, I'll leave that with you, babe. 491 00:22:19,800 --> 00:22:22,600 Are you gonna need that? Um...save me what you can. 492 00:22:22,600 --> 00:22:24,920 I'm pickling my pineapple here. 493 00:22:24,920 --> 00:22:27,800 I'm adding the brine from the bean liquid 494 00:22:27,800 --> 00:22:30,240 to put a bit of chilli into my pineapple. 495 00:22:30,240 --> 00:22:31,920 I have to put chilli in everything. 496 00:22:31,920 --> 00:22:33,680 You know, who doesn't love chilli? 497 00:22:35,880 --> 00:22:37,640 So I'm on track, 498 00:22:37,640 --> 00:22:41,440 but, I mean, the cooks from NOMAD are crazy ridiculous, 499 00:22:41,440 --> 00:22:43,880 so I'm gonna go as hard as I possibly can. 500 00:22:44,880 --> 00:22:46,760 LAKHAN: I am a big fan of MasterChef. 501 00:22:46,760 --> 00:22:48,840 That was a big lockdown project for us, 502 00:22:48,840 --> 00:22:51,400 to sit at home, watch every single episode during dinnertime. 503 00:22:51,400 --> 00:22:53,640 I could feel the stress sitting on the couch, just like, 504 00:22:53,640 --> 00:22:56,520 "Get the ice cream in the machine NOW!" 505 00:22:56,520 --> 00:23:00,720 I don't wanna be that person, but... I am that person today. 506 00:23:00,720 --> 00:23:03,120 I feel the stress, I feel the pressure. 507 00:23:03,120 --> 00:23:04,920 It all feels real now. 508 00:23:04,920 --> 00:23:09,520 No parfait, no dish, so...I'm hoping that the parfait sets. 509 00:23:09,520 --> 00:23:10,760 Let's see! 510 00:23:14,600 --> 00:23:16,960 BRENDAN: Oh, you got a big old chop. (GRACE LAUGHS) Yeah! 511 00:23:16,960 --> 00:23:18,840 I've got my pork on the hibachi. 512 00:23:20,440 --> 00:23:22,680 When you are limited to your ingredients, 513 00:23:22,680 --> 00:23:24,600 you need to be creative with how you bring 514 00:23:24,600 --> 00:23:26,200 more flavour, and so 515 00:23:26,200 --> 00:23:28,880 there's nothing better than that smoky fire flavour 516 00:23:28,880 --> 00:23:30,360 that you get from the hibachi. 517 00:23:30,360 --> 00:23:33,120 But I do notice 518 00:23:33,120 --> 00:23:34,840 just to my left... 519 00:23:36,280 --> 00:23:40,920 ..Brendan also has his beautiful cut of pork 520 00:23:40,920 --> 00:23:42,600 on a hibachi. 521 00:23:42,600 --> 00:23:44,800 Feeling right at home right now. 522 00:23:44,800 --> 00:23:48,000 The crux of what we do at NOMAD is all centred around 523 00:23:48,000 --> 00:23:49,680 cooking over the open fire. 524 00:23:50,800 --> 00:23:53,240 There's something very simple about cooking over fire, 525 00:23:53,240 --> 00:23:55,200 and there's nowhere to really hide. 526 00:23:55,200 --> 00:23:58,920 Perfection for me is just a nice, juicy piece of pork. 527 00:23:58,920 --> 00:24:02,160 So just gotta nail the cook on this. 528 00:24:04,040 --> 00:24:06,560 It is the battle of the pork chops up this back bench. 529 00:24:06,560 --> 00:24:08,240 I mean, I'm a little bit nervous. 530 00:24:08,240 --> 00:24:10,200 Obviously we've got the pros over here. 531 00:24:10,200 --> 00:24:13,640 I don't think he's got a single care in mind. 532 00:24:13,640 --> 00:24:15,400 He looks like he's just in his element. 533 00:24:15,400 --> 00:24:16,880 Don't let that burn. 534 00:24:16,880 --> 00:24:20,920 These guys cook with fire every day. It's what they do best. 535 00:24:20,920 --> 00:24:25,240 So I wanna make sure that my idea is different in order to stand out. 536 00:24:25,240 --> 00:24:27,280 I'm gonna do the betel leaf tempura 537 00:24:27,280 --> 00:24:29,520 and I'll, like, serve three little betel leaves 538 00:24:29,520 --> 00:24:31,000 with slices of the pork. 539 00:24:31,000 --> 00:24:33,120 Inside? Yeah. Yeah. 540 00:24:34,120 --> 00:24:35,600 Hopefully I'll have enough time 541 00:24:35,600 --> 00:24:37,120 to play around with this tempura batter. 542 00:24:37,120 --> 00:24:39,560 I've never done a tempura-ed betel leaf. 543 00:24:39,560 --> 00:24:43,480 I don't want the betel leaf to break when the judges eat it. 544 00:24:43,480 --> 00:24:46,840 That tempura batter needs to be really crispy. 545 00:24:46,840 --> 00:24:49,040 If these betel leaves don't work, 546 00:24:49,040 --> 00:24:51,480 I'm not sure how it's gonna work out for me today. 547 00:24:51,480 --> 00:24:53,040 The pressure is on. 548 00:25:05,960 --> 00:25:07,800 You've only got 15 minutes to go! 549 00:25:07,800 --> 00:25:09,600 Let's go! Let's go! 550 00:25:09,600 --> 00:25:11,920 (CONTESTANT WHISTLES) 551 00:25:11,920 --> 00:25:13,520 Let's go, guys, let's go! Come on! 552 00:25:16,280 --> 00:25:17,440 How you going? 553 00:25:17,440 --> 00:25:19,280 Stressed. Stressed? (LAUGHS) 554 00:25:20,600 --> 00:25:24,760 Just trialling out my tempura betel leaves at the moment. 555 00:25:24,760 --> 00:25:26,360 Yeah, hopefully it works out! 556 00:25:27,560 --> 00:25:30,120 I want the betel leaf to just be the perfect vessel 557 00:25:30,120 --> 00:25:31,600 for the beautiful pork. 558 00:25:34,120 --> 00:25:35,600 Oh, that looks amazing! 559 00:25:35,600 --> 00:25:37,280 I think it's working! 560 00:25:38,280 --> 00:25:39,800 BRENT: Is it crunchy still? 561 00:25:39,800 --> 00:25:41,520 Yeah, it's OK! Good? 562 00:25:41,520 --> 00:25:42,520 Yeah! 563 00:25:42,520 --> 00:25:44,160 Now that I've tasted the betel leaf 564 00:25:44,160 --> 00:25:45,920 and I'm seeing that it's holding its shape, 565 00:25:45,920 --> 00:25:48,680 I think that this might actually work. 566 00:25:48,680 --> 00:25:49,840 Oh, yum! 567 00:25:49,840 --> 00:25:51,160 That's good. 568 00:25:51,160 --> 00:25:53,560 Yeah, that's good, Grace. Clever. 569 00:25:53,560 --> 00:25:56,520 I've also got some pickled fennel in the fridge. 570 00:25:56,520 --> 00:25:59,320 I've prepared a little salsa number with my pineapple 571 00:25:59,320 --> 00:26:01,480 and my pickled green beans. 572 00:26:01,480 --> 00:26:06,560 I've got a sauce reducing now to glaze over the top of my pork. 573 00:26:06,560 --> 00:26:08,880 And I'm just working to have 574 00:26:08,880 --> 00:26:10,480 everything ready to go 575 00:26:10,480 --> 00:26:12,120 for when I wanna plate. 576 00:26:12,120 --> 00:26:13,680 CATH: Good job, Grace! 577 00:26:13,680 --> 00:26:16,440 It would be so cool if I could save my team 578 00:26:16,440 --> 00:26:17,920 and bring home the victory today. 579 00:26:19,360 --> 00:26:22,000 BRENDAN: My burnt pineapple salsa's done. 580 00:26:22,000 --> 00:26:23,480 The fennel puree's made. 581 00:26:23,480 --> 00:26:25,360 It just all comes down to that pork. 582 00:26:28,120 --> 00:26:29,760 So the pork's the star of the dish. 583 00:26:31,920 --> 00:26:34,640 I'm looking to have a beautifully cooked piece of pork. 584 00:26:34,640 --> 00:26:37,760 Nice colour on the outside but still tender and juicy on the inside. 585 00:26:40,240 --> 00:26:43,040 As soon as I see that pork, I know I'm in a happy place. 586 00:26:44,040 --> 00:26:46,320 I'm just hoping that that balance of the salsa 587 00:26:46,320 --> 00:26:50,040 and the richness of the puree can really top off that pork nicely. 588 00:26:50,040 --> 00:26:52,120 I'd love to get the top dish today. 589 00:26:52,120 --> 00:26:55,200 Be a nice little feather in the cap to walk back to NOMAD with. 590 00:26:55,200 --> 00:26:58,240 But there's definitely some stiff competition out there. 591 00:26:58,240 --> 00:26:59,440 Five minutes to go! 592 00:26:59,440 --> 00:27:01,280 ANDY: Come on, five minutes! 593 00:27:04,160 --> 00:27:06,880 Lakhan, is your stuff frozen, bro, or what? 594 00:27:06,880 --> 00:27:08,120 LAKHAN: Hopefully. 595 00:27:08,120 --> 00:27:09,840 This is the moment of truth. 596 00:27:11,560 --> 00:27:13,080 No parfait, no dish. 597 00:27:16,000 --> 00:27:18,320 And it's a success. Whew! 598 00:27:18,320 --> 00:27:20,120 But I still feel nervous. 599 00:27:20,120 --> 00:27:22,120 I don't know if the judges are gonna like it 600 00:27:22,120 --> 00:27:23,720 because it started off as something 601 00:27:23,720 --> 00:27:25,600 and it's not the same thing on the plate. 602 00:27:27,000 --> 00:27:29,120 RHIANNON: It's time to start building the cake. 603 00:27:29,120 --> 00:27:31,160 You've just gotta put it upside down. 604 00:27:32,520 --> 00:27:34,000 Oh, that looks awesome! 605 00:27:35,200 --> 00:27:38,600 Beautiful chilli pickled caramel. Pour that over the top. 606 00:27:39,760 --> 00:27:41,440 I've tasted it all and I like it. 607 00:27:42,440 --> 00:27:44,880 For me, it's definitely up my flavour alley. 608 00:27:44,880 --> 00:27:48,000 But Lakhan's is so beautiful. 609 00:27:49,720 --> 00:27:51,640 It's, like, the prettiest thing I've ever seen. 610 00:27:51,640 --> 00:27:54,360 I don't know whether my retro cake's gonna be good enough. 611 00:27:54,360 --> 00:27:58,400 Just on looks alone, I don't think my chances are good! (LAUGHS) 612 00:27:58,400 --> 00:28:00,760 JOCK: One minute to go! Come on! 613 00:28:00,760 --> 00:28:02,120 Come on! 614 00:28:02,120 --> 00:28:04,720 Come on, guys! Come on! 615 00:28:08,840 --> 00:28:10,520 What is she doing?! One minute! 616 00:28:10,520 --> 00:28:12,160 Get it on the plate! 617 00:28:12,160 --> 00:28:14,280 Just keeping on my toes! 618 00:28:18,120 --> 00:28:20,080 JACQUI: When I finish the crab salad 619 00:28:20,080 --> 00:28:21,960 with the burnt butter over the top, 620 00:28:21,960 --> 00:28:25,720 I'm really, really, really stoked with how it's all come together. 621 00:28:25,720 --> 00:28:29,080 ANTONIO: For the plating, I want each scoop 622 00:28:29,080 --> 00:28:31,440 to grab some of the watercress crumb, 623 00:28:31,440 --> 00:28:33,320 some of the jam and some of the sorbet, 624 00:28:33,320 --> 00:28:35,160 so that way, when you scoop it in, 625 00:28:35,160 --> 00:28:37,440 you're actually grabbing all three elements at once. 626 00:28:38,640 --> 00:28:41,320 ALL: 10, 9, 8, 627 00:28:41,320 --> 00:28:44,480 7, 6, 5, 628 00:28:44,480 --> 00:28:48,120 4, 3, 2, 1. 629 00:28:48,120 --> 00:28:49,400 That's it! 630 00:28:49,400 --> 00:28:51,840 (ONLOOKERS CHEER) 631 00:28:51,840 --> 00:28:54,040 Well done! (LAUGHS) Nice work. 632 00:28:54,040 --> 00:28:56,000 Good job. Well done, buddy. 633 00:28:56,000 --> 00:28:58,800 I'm really hoping the judges love the flavour. 634 00:28:58,800 --> 00:29:01,240 That's where I'm bankin' on. 635 00:29:02,280 --> 00:29:05,520 This is a once-in-a-lifetime experience and I'm glad I did it. 636 00:29:09,840 --> 00:29:12,480 In the battle of home cooks vs pro cooks, 637 00:29:12,480 --> 00:29:14,800 who handled the mystery box best? 638 00:29:14,800 --> 00:29:17,280 We're looking for the best dish today. 639 00:29:18,600 --> 00:29:21,080 JOCK: The first dish we'd like to taste belongs to... 640 00:29:23,240 --> 00:29:25,360 ..Rhiannon. 641 00:29:25,360 --> 00:29:27,520 (CONTESTANTS CHEER) ADI: Whoo! Go, Rhiannon! 642 00:29:34,840 --> 00:29:36,600 Rhiannon, what have you made us? 643 00:29:38,000 --> 00:29:40,960 I've made a pineapple upside-down sponge cake... 644 00:29:42,240 --> 00:29:43,760 ..with a fennel ice cream... 645 00:29:45,200 --> 00:29:47,760 ..and a pickled caramel pineapple. 646 00:29:48,920 --> 00:29:51,080 Dessert. I know! 647 00:29:51,080 --> 00:29:52,320 What's going on? 648 00:29:52,320 --> 00:29:55,880 I just saw the pineapple and instantly, I just went, "Pineapple." 649 00:29:55,880 --> 00:29:57,360 I'm tropic North Queensland. 650 00:29:57,360 --> 00:29:59,800 You get pineapples on the side of the road everywhere, you know? 651 00:29:59,800 --> 00:30:02,160 Yeah. So for me, that was really familiar. 652 00:30:02,160 --> 00:30:03,200 Cool. 653 00:30:20,800 --> 00:30:22,120 ANDY: Rhiannon... 654 00:30:23,600 --> 00:30:26,880 Oh, my God. Flavour! It is...out of control. 655 00:30:26,880 --> 00:30:29,360 Like, what you've done really well is 656 00:30:29,360 --> 00:30:31,360 the little kind of pickled pineapple 657 00:30:31,360 --> 00:30:33,040 versus the roasted pineapple 658 00:30:33,040 --> 00:30:35,200 versus the aniseed in the ice cream. 659 00:30:35,200 --> 00:30:39,360 The thing that's going on there is absolutely dynamite. 660 00:30:39,360 --> 00:30:41,680 You're a master of flavour. Oh, yes! 661 00:30:41,680 --> 00:30:44,120 You love cooking with chilli, you love always sort of 662 00:30:44,120 --> 00:30:46,080 inserting that into the narrative wherever you can. 663 00:30:46,080 --> 00:30:48,720 And I think it was really clever of you to kind of 664 00:30:48,720 --> 00:30:52,680 balance sweet and savoury and sour and bright into this one dish. 665 00:30:54,000 --> 00:30:56,160 Flavours - brilliant. 666 00:30:56,160 --> 00:30:57,760 And that top part of the cake, 667 00:30:57,760 --> 00:31:01,720 you get just a slight lick of the chilli in there. 668 00:31:01,720 --> 00:31:04,400 It's tender and it's full of flavour 669 00:31:04,400 --> 00:31:06,120 and it's got a really nice mouthfeel. 670 00:31:06,120 --> 00:31:08,080 Well done. Thanks, guys. 671 00:31:08,080 --> 00:31:09,560 I'm stoked. Thank you. 672 00:31:09,560 --> 00:31:11,160 CATH: Awesome, Rhi! 673 00:31:11,160 --> 00:31:12,960 Good job! Thanks, buddy. 674 00:31:16,240 --> 00:31:18,000 Standard's set. 675 00:31:18,000 --> 00:31:21,160 Next dish we'd like to taste belongs to Lakhan. 676 00:31:21,160 --> 00:31:26,280 Whoo-hoo! 677 00:31:30,880 --> 00:31:32,520 CATH: Wowee! 678 00:31:32,520 --> 00:31:34,480 Whoo-hoo! 679 00:31:34,480 --> 00:31:36,680 What have you made us, mate? 680 00:31:37,680 --> 00:31:39,680 Rosella and olive oil parfait... 681 00:31:40,880 --> 00:31:42,480 ..with grilled pineapple... 682 00:31:43,480 --> 00:31:45,560 ..and fresh pineapple with bronze fennel 683 00:31:45,560 --> 00:31:47,120 and candied rosella. 684 00:31:48,120 --> 00:31:49,960 On a scale of 1 to 10, 685 00:31:49,960 --> 00:31:51,760 how nervous are you right now? 686 00:31:51,760 --> 00:31:53,480 I am a bit nervous, 687 00:31:53,480 --> 00:31:57,720 because this wasn't what I was originally planning to do. 688 00:31:57,720 --> 00:32:00,640 I wanted to do a betel leaf and olive oil parfait, 689 00:32:00,640 --> 00:32:03,680 but the cream split and I had to pivot 690 00:32:03,680 --> 00:32:06,600 and do something with what we had. 691 00:32:07,760 --> 00:32:09,680 I could definitely feel your nerves. 692 00:32:09,680 --> 00:32:12,920 I think that little bit of self-doubt creeping in 693 00:32:12,920 --> 00:32:14,960 to go, "Can I commit to this new dish 694 00:32:14,960 --> 00:32:17,400 "and will this new dish be a success?" 695 00:32:17,400 --> 00:32:20,560 I can imagine that that must be playing on your mind at the moment. 696 00:32:32,000 --> 00:32:38,040 NARRATOR: In the mood to cook? 697 00:32:38,040 --> 00:32:39,520 on 10 play. 698 00:32:43,840 --> 00:32:45,320 I'm nervous. 699 00:32:45,320 --> 00:32:47,880 I don't know if the judges are gonna like my parfait. 700 00:33:16,240 --> 00:33:20,000 I'm very happy to say the texture of the parfait is sublime. 701 00:33:20,000 --> 00:33:23,440 It has a beautiful silky, velvety texture to it. 702 00:33:23,440 --> 00:33:26,240 That slight fruitiness from the olive oil 703 00:33:26,240 --> 00:33:28,200 really comes through. 704 00:33:30,680 --> 00:33:33,640 The olive oil parfait, it is beautiful, mate. 705 00:33:33,640 --> 00:33:37,480 Like, I was so worried for you because you had a few other problems 706 00:33:37,480 --> 00:33:40,400 while you were trying to get the parfait in the freezer, 707 00:33:40,400 --> 00:33:42,800 and I was like, "Is that gonna rush him 708 00:33:42,800 --> 00:33:44,840 "on getting the perfect parfait mix together?" 709 00:33:44,840 --> 00:33:46,320 But I really, really dug it. 710 00:33:46,320 --> 00:33:47,840 It's such a good anchor 711 00:33:47,840 --> 00:33:49,360 for everything that you've loaded on top. 712 00:33:50,440 --> 00:33:53,520 The fresh little pineapple-rosella salsa - 713 00:33:53,520 --> 00:33:54,640 dynamite. 714 00:33:55,640 --> 00:33:57,640 The grilled pineapple that you basted 715 00:33:57,640 --> 00:33:59,520 with the rosella syrup - dynamite. 716 00:33:59,520 --> 00:34:01,120 Great result, mate. Thank you. 717 00:34:01,120 --> 00:34:03,240 The flavours are excellent. 718 00:34:05,200 --> 00:34:07,200 A touch more acidity, for me, 719 00:34:07,200 --> 00:34:10,200 just to cut through that rich fattiness of the parfait, 720 00:34:10,200 --> 00:34:12,400 would have been all that was required. 721 00:34:12,400 --> 00:34:16,640 But I can see why you're a cherished member of the NOMAD team, mate. 722 00:34:16,640 --> 00:34:20,120 That's a very smart dessert in terms of flavour, 723 00:34:20,120 --> 00:34:21,600 and it also looked the goods. 724 00:34:21,600 --> 00:34:23,080 Well done, mate. Thank you so much. 725 00:34:23,080 --> 00:34:24,800 (ONLOOKERS CHEER AND APPLAUD) 726 00:34:29,480 --> 00:34:30,640 Good job. Good job. 727 00:34:30,640 --> 00:34:33,600 The next dish we'd like to taste belongs to Antonio. 728 00:34:33,600 --> 00:34:35,480 (ONLOOKERS APPLAUD) Whoo! 729 00:34:35,480 --> 00:34:36,800 Go, Antonio! 730 00:34:37,960 --> 00:34:41,080 ANTONIO: There's been a couple of good desserts already. 731 00:34:41,080 --> 00:34:42,960 I really, really want immunity 732 00:34:42,960 --> 00:34:44,440 so I need to deliver. 733 00:34:49,280 --> 00:34:51,080 Antonio, what have you made today? 734 00:34:51,080 --> 00:34:54,160 I made you a pineapple and fennel sorbet, 735 00:34:54,160 --> 00:34:56,320 a rosella jam 736 00:34:56,320 --> 00:34:58,280 and a watercress crumble. 737 00:35:13,680 --> 00:35:15,760 JOCK: Antonio... 738 00:35:15,760 --> 00:35:18,560 ..as always with you, great flavours going on. 739 00:35:20,520 --> 00:35:23,200 Pineapple and fennel sorbet, well balanced. 740 00:35:26,320 --> 00:35:28,200 And then the jam - great flavours, 741 00:35:28,200 --> 00:35:29,680 but a terrible texture. 742 00:35:29,680 --> 00:35:31,560 It just hasn't been cooked out enough. 743 00:35:31,560 --> 00:35:35,440 Rosella flowers, you really need to cook them. They take a lot. 744 00:35:36,560 --> 00:35:38,440 You know flavours so well 745 00:35:38,440 --> 00:35:40,800 and I think conceptually, this is a really great dish. 746 00:35:40,800 --> 00:35:45,160 Even though rosella as a flavour and ingredient to use 747 00:35:45,160 --> 00:35:47,160 is unfamiliar to you, 748 00:35:47,160 --> 00:35:50,120 I really commend you for taking that on. 749 00:35:50,120 --> 00:35:54,480 Great effort in terms of trying to play with new flavours, 750 00:35:54,480 --> 00:35:56,600 but I just think you need to keep on working. 751 00:35:56,600 --> 00:35:58,320 Thank you. 752 00:36:02,880 --> 00:36:04,280 Jacqui. 753 00:36:04,280 --> 00:36:06,000 (APPLAUSE) 754 00:36:06,000 --> 00:36:07,960 JACQUI: I think it looks beautiful. 755 00:36:07,960 --> 00:36:09,760 I think it eats really beautifully. 756 00:36:09,760 --> 00:36:11,360 I think we're in with a shot. 757 00:36:15,600 --> 00:36:17,080 What did you cook us today? 758 00:36:17,080 --> 00:36:18,600 A crab and fennel salad. 759 00:36:18,600 --> 00:36:21,600 I'm happy with the dish. I'm confident with it. 760 00:36:21,600 --> 00:36:24,280 So, you know, may the best man win. 761 00:36:48,760 --> 00:36:52,120 Jacqui, great flavours. Very impressive. 762 00:36:53,800 --> 00:36:55,280 Beautifully cooked crab. 763 00:36:57,320 --> 00:37:02,080 And I think the delicious part here is making it somewhere between 764 00:37:02,080 --> 00:37:04,760 rich and decadent with the brown butter 765 00:37:04,760 --> 00:37:10,120 and sort of zingy, sharp edge with the vinegar from the jerk beans. 766 00:37:10,120 --> 00:37:13,720 It is light, it's refreshing, it's full of flavour. 767 00:37:14,840 --> 00:37:17,000 The grilled fennel just finishes off 768 00:37:17,000 --> 00:37:18,640 that sort of smoky sort of flavour - 769 00:37:18,640 --> 00:37:20,840 a trademark of NOMAD. 770 00:37:22,000 --> 00:37:24,400 Even in a blindfold, I could have picked that was your dish. 771 00:37:24,400 --> 00:37:25,880 I thought it was excellent. Well done. 772 00:37:25,880 --> 00:37:27,120 Thank you. Thank you. 773 00:37:27,120 --> 00:37:28,720 Jacqui, stunning presentation, 774 00:37:28,720 --> 00:37:31,320 as would be expected of a chef of your calibre. 775 00:37:31,320 --> 00:37:34,120 It's just such a lovely bite of food. 776 00:37:34,120 --> 00:37:36,200 A wonderful way to start a lovely meal. 777 00:37:36,200 --> 00:37:37,240 Thank you. 778 00:37:37,240 --> 00:37:40,960 Jacqui, I think you really showed off your skill today. 779 00:37:40,960 --> 00:37:43,440 To just kind of prod along and do elements 780 00:37:43,440 --> 00:37:46,120 and then to be able to put them all together 781 00:37:46,120 --> 00:37:47,600 and create greatness, 782 00:37:47,600 --> 00:37:49,280 that's so hard to do, 783 00:37:49,280 --> 00:37:51,280 and you've absolutely nailed it. 784 00:37:51,280 --> 00:37:54,920 It has layers upon layers upon layers. 785 00:37:54,920 --> 00:37:56,320 Thank you! 786 00:37:56,320 --> 00:37:58,640 I think you've made a serious play for the win today. 787 00:37:59,680 --> 00:38:01,320 Oh, she's happy now! 788 00:38:10,400 --> 00:38:11,760 Next up, Brendan! 789 00:38:13,040 --> 00:38:16,080 I'm hoping this dish really represents me. 790 00:38:16,080 --> 00:38:18,080 It's just about beautiful produce 791 00:38:18,080 --> 00:38:20,800 and some really simple flavours to complement it. 792 00:38:26,200 --> 00:38:27,920 Brendan, what'd you cook, mate? 793 00:38:27,920 --> 00:38:30,320 I cooked a barbecued pork chop... 794 00:38:31,560 --> 00:38:33,400 ..with a burnt pineapple salsa... 795 00:38:34,400 --> 00:38:35,680 ..and a fennel puree. 796 00:38:36,800 --> 00:38:38,120 Nice. 797 00:38:54,200 --> 00:38:55,360 Brendan... 798 00:38:57,720 --> 00:38:59,720 ..Jacqui said you know your way around a pork chop. 799 00:38:59,720 --> 00:39:02,360 You can definitely tell with what you've done there. 800 00:39:02,360 --> 00:39:04,760 It was perfectly cooked. 801 00:39:04,760 --> 00:39:06,600 It's really beautifully seasoned. 802 00:39:07,800 --> 00:39:10,600 The fennel puree with the watercress through it. 803 00:39:10,600 --> 00:39:12,320 I love that touch of watercress. 804 00:39:13,920 --> 00:39:16,680 The only thing I would have liked is, like, some sort of vinaigrette 805 00:39:16,680 --> 00:39:19,200 to kind of break through the pork, 806 00:39:19,200 --> 00:39:20,960 the puree and bring it all together. 807 00:39:20,960 --> 00:39:22,880 But, mate, there's some epic cooking on the plate. 808 00:39:22,880 --> 00:39:24,760 You should be super proud. Thank you. 809 00:39:25,960 --> 00:39:29,240 Some very confident cooking and I would expect nothing less from you. 810 00:39:29,240 --> 00:39:32,160 I think the beans were a really smart move. 811 00:39:32,160 --> 00:39:36,160 A really confident cook can look at something that is a pre-made product 812 00:39:36,160 --> 00:39:39,160 and know how to integrate it into a dish in order to elevate it, 813 00:39:39,160 --> 00:39:40,960 and I think you did that to great success. 814 00:39:42,720 --> 00:39:45,880 For me, the pineapple with the jerk beans is... 815 00:39:45,880 --> 00:39:48,920 It's just the perfect accompaniment for pork. 816 00:39:48,920 --> 00:39:51,800 I thought it was brilliant, mate. Really, really, really well done. 817 00:39:51,800 --> 00:39:53,520 Thank you. Nice one, Brendan. 818 00:39:53,520 --> 00:39:55,640 (ONLOOKERS APPLAUD) 819 00:40:00,720 --> 00:40:02,680 And lastly, Grace. 820 00:40:02,680 --> 00:40:04,160 (ONLOOKERS CHEER AND APPLAUD) 821 00:40:04,160 --> 00:40:07,040 GRACE: When I walk this dish up to the judges, 822 00:40:07,040 --> 00:40:09,920 they are either gonna get it and love it 823 00:40:09,920 --> 00:40:12,920 or it's gonna be an epic fail. 824 00:40:14,200 --> 00:40:17,360 I really wanna impress the judges. 825 00:40:19,200 --> 00:40:22,360 I need this betel leaf to be crunchy 826 00:40:22,360 --> 00:40:23,960 and a hero in itself. 827 00:40:37,560 --> 00:40:39,040 (GRACE WHIMPERS) 828 00:40:44,680 --> 00:40:47,080 ANDY: Grace, there's a bit going on. What have we got? 829 00:40:47,080 --> 00:40:49,680 So we've got tempura betel leaf 830 00:40:49,680 --> 00:40:53,920 with pork, a pineapple and rosella sauce 831 00:40:53,920 --> 00:40:55,600 and a salsa. 832 00:41:11,120 --> 00:41:12,600 (CRUNCH!) 833 00:41:12,600 --> 00:41:15,440 (CRUNCH, CRUNCH!) 834 00:41:18,120 --> 00:41:19,400 (CRUNCH!) 835 00:41:24,120 --> 00:41:25,440 Grace... 836 00:41:28,200 --> 00:41:29,800 Oh, my God. 837 00:41:29,800 --> 00:41:31,400 You've nailed it. 838 00:41:31,400 --> 00:41:33,120 Oh, thank you! 839 00:41:33,120 --> 00:41:36,480 The tempura betel leaf. Two things going on. 840 00:41:36,480 --> 00:41:39,080 One, you've mastered tempura. 841 00:41:40,440 --> 00:41:42,920 What it's also done, in cooking the betel leaf 842 00:41:42,920 --> 00:41:44,920 rather than having it raw as we normally might, 843 00:41:44,920 --> 00:41:47,240 it's just allowed the oils to seep out... 844 00:41:48,440 --> 00:41:52,760 ..and kind of perfume the inside of that tempura batter. 845 00:41:52,760 --> 00:41:54,720 And so you get this amazing 846 00:41:54,720 --> 00:41:57,920 perfume and flavour of betel leaf as you're eating it. 847 00:41:57,920 --> 00:42:00,600 The pork is beautifully cooked. 848 00:42:00,600 --> 00:42:03,400 And did you marinate that in the juice of the... 849 00:42:03,400 --> 00:42:04,880 The pickle... Yeah, you can taste it. 850 00:42:04,880 --> 00:42:06,360 It's so good. 851 00:42:07,800 --> 00:42:10,000 You are on fire! 852 00:42:10,000 --> 00:42:11,480 Absolutely amazing. 853 00:42:11,480 --> 00:42:14,200 It's just a really wonderful bite of food. 854 00:42:14,200 --> 00:42:16,280 Lots of considerate textures. 855 00:42:17,560 --> 00:42:19,440 Beautifully, beautifully balanced. 856 00:42:20,520 --> 00:42:22,640 And it's as happy as you are, which is... 857 00:42:22,640 --> 00:42:24,200 The best we can hope for is 858 00:42:24,200 --> 00:42:27,640 translating how you're feeling right now onto the plate. 859 00:42:27,640 --> 00:42:29,960 It's true. Thank you. 860 00:42:29,960 --> 00:42:32,920 It's the second faultless dish that we've got today. 861 00:42:32,920 --> 00:42:34,960 I mean, you are right up there. 862 00:42:34,960 --> 00:42:37,080 It all starts with that tempura. 863 00:42:37,080 --> 00:42:39,280 We were interested in the concept, 864 00:42:39,280 --> 00:42:41,400 but we were somewhat doubting 865 00:42:41,400 --> 00:42:43,760 whether you could achieve what you wanted to, 866 00:42:43,760 --> 00:42:45,360 and you have done that and some. 867 00:42:45,360 --> 00:42:49,160 And then it is all about the goodies on top. 868 00:42:49,160 --> 00:42:51,880 You've really thought about "How can I make this pork cutlet 869 00:42:51,880 --> 00:42:53,600 "even better than it is?" 870 00:42:53,600 --> 00:42:56,320 You should be so stoked! I'm so happy! 871 00:42:56,320 --> 00:42:59,120 Like, you are going up against some absolute weapons 872 00:42:59,120 --> 00:43:00,600 in the NOMAD crew 873 00:43:00,600 --> 00:43:02,240 and you are right there with them. 874 00:43:02,240 --> 00:43:03,760 So, well done, Grace. Thank you! 875 00:43:03,760 --> 00:43:05,840 (CONTESTANTS CHEER) 876 00:43:09,960 --> 00:43:11,320 (GIGGLES HAPPILY) 877 00:43:16,720 --> 00:43:18,120 Well done! 878 00:43:24,360 --> 00:43:28,360 Today, we were on the hunt for just one top dish. 879 00:43:29,440 --> 00:43:32,360 And so we narrowed it down to our favourite dish 880 00:43:32,360 --> 00:43:34,240 from each team. 881 00:43:36,400 --> 00:43:38,360 From Team NOMAD, 882 00:43:38,360 --> 00:43:39,960 leading by example, 883 00:43:39,960 --> 00:43:42,680 that dish was cooked by Jacqui. 884 00:43:42,680 --> 00:43:44,120 Whoo! 885 00:43:46,520 --> 00:43:48,680 The crab salad was decadent, 886 00:43:48,680 --> 00:43:50,960 it was beautifully balanced 887 00:43:50,960 --> 00:43:53,400 and unmistakably yours. 888 00:43:54,840 --> 00:43:56,840 And from our contestants, 889 00:43:56,840 --> 00:43:58,640 that dish was cooked by Grace. 890 00:43:58,640 --> 00:44:00,720 (ONLOOKERS CHEER AND APPLAUD) 891 00:44:04,360 --> 00:44:08,840 It was an ingenious vehicle carrying the most delicious cargo. 892 00:44:09,920 --> 00:44:11,640 Textural, vibrant, 893 00:44:11,640 --> 00:44:13,880 and surprisingly successful. 894 00:44:13,880 --> 00:44:15,840 Great work, Grace. Well done. Thank you. 895 00:44:17,040 --> 00:44:20,440 Both of your dishes were technically flawless 896 00:44:20,440 --> 00:44:24,080 but one dish excited us more. 897 00:44:27,840 --> 00:44:30,800 And that dish was cooked by you, Grace. 898 00:44:30,800 --> 00:44:33,120 Ohhh! 899 00:44:33,120 --> 00:44:35,920 Oh, my God! 900 00:44:35,920 --> 00:44:38,160 ANTONIO: Good job! 901 00:44:38,160 --> 00:44:39,840 Oh, my God! 902 00:44:41,480 --> 00:44:42,560 Man! 903 00:44:42,560 --> 00:44:45,680 Well done! Well done. 904 00:44:45,680 --> 00:44:47,040 Ohh! 905 00:44:47,040 --> 00:44:51,080 Grace, rarely in this kitchen does a dish composed of 906 00:44:51,080 --> 00:44:52,960 such unlikely ingredients 907 00:44:52,960 --> 00:44:56,520 converge into such a resounding success. 908 00:44:57,800 --> 00:45:01,240 Even though you may not have been able to save yourself today, 909 00:45:01,240 --> 00:45:03,520 you successfully saved your teammates, 910 00:45:03,520 --> 00:45:07,040 Antonio and Rhiannon, from Sunday's elimination. 911 00:45:07,040 --> 00:45:08,520 So bittersweet! 912 00:45:08,520 --> 00:45:10,400 Yeah, I know! 913 00:45:10,400 --> 00:45:12,760 Jacqui, Brendan, Lakhan, 914 00:45:12,760 --> 00:45:14,360 our commiserations. 915 00:45:14,360 --> 00:45:17,600 Our kitchen is better for having had you in it. 916 00:45:18,600 --> 00:45:20,600 Give it up for the NOMAD team, then! 917 00:45:20,600 --> 00:45:22,760 Thank you! 918 00:45:22,760 --> 00:45:24,000 Thanks, guys! 919 00:45:25,360 --> 00:45:28,320 As for the rest of you, we'll see you tomorrow. 920 00:45:30,920 --> 00:45:32,840 Congratulations. Oh, my God! 921 00:45:32,840 --> 00:45:34,560 Well done. Well done! 922 00:45:38,640 --> 00:45:41,680 NARRATOR: Tomorrow night on MasterChef Australia... 923 00:45:41,680 --> 00:45:43,120 It's Khanh Nguyen! 924 00:45:43,120 --> 00:45:44,720 (CONTESTANTS CHEER) 925 00:45:44,720 --> 00:45:50,000 ..home cooks and pro cooks take on a three-course Pressure Test 926 00:45:50,000 --> 00:45:51,760 from a master... 927 00:45:51,760 --> 00:45:53,240 MALISSA: Khanh's entree is 928 00:45:53,240 --> 00:45:54,520 the most beautiful dish 929 00:45:54,520 --> 00:45:55,840 I've ever seen in my life. 930 00:45:55,840 --> 00:45:58,280 ..that blows everyone away... 931 00:45:58,280 --> 00:45:59,760 Hoo! MELISSA: You ready? 932 00:45:59,760 --> 00:46:01,720 Oh, no! 933 00:46:02,760 --> 00:46:04,760 ..even the professionals. 934 00:46:04,760 --> 00:46:06,880 Oh, no! My God! 935 00:46:06,880 --> 00:46:09,120 I stuffed up! Ooh! 936 00:46:15,040 --> 00:46:17,360 Captions by Red Bee Media