1
00:00:07,308 --> 00:00:09,310
Previously on
MasterChef Australia...
2
00:00:09,310 --> 00:00:13,847
...it was a cheesy finish
to Nostalgia Week...
3
00:00:13,847 --> 00:00:15,216
Roquefort.
4
00:00:15,216 --> 00:00:16,250
Emmental.
5
00:00:16,250 --> 00:00:18,619
I'm gonna guess Gruyere.
6
00:00:18,619 --> 00:00:21,021
...with a suspenseful
elimination cook.
7
00:00:21,021 --> 00:00:22,090
Yeah, baby!
8
00:00:22,090 --> 00:00:24,225
Hey, I'm having a go
and taking a risk.
9
00:00:24,225 --> 00:00:26,594
I love you, Robbie.
Oh, no!
10
00:00:26,594 --> 00:00:28,329
Mal, get it in the
bowl!
11
00:00:28,329 --> 00:00:31,932
This has been the most
stressful cook of my life.
12
00:00:31,932 --> 00:00:32,933
And...
13
00:00:33,434 --> 00:00:35,903
This is the perfect
interpretation of what we
asked for.
14
00:00:35,903 --> 00:00:37,505
I could eat that all day.
15
00:00:37,505 --> 00:00:39,640
I think this is
a raging success.
16
00:00:39,640 --> 00:00:43,377
...it ended with an emotional
exit for Robbie.
17
00:00:43,377 --> 00:00:45,179
Been great to meet all the
family over here.
18
00:00:45,179 --> 00:00:47,848
One day I'll take you to the
bush, teach you about real life.
19
00:00:47,848 --> 00:00:50,751
Youse'll know about it.
20
00:00:50,751 --> 00:00:54,455
Tonight, a new week begins
21
00:00:54,455 --> 00:00:56,657
with new surprises...
22
00:00:56,657 --> 00:01:00,394
It is crazy having these
pro chefs in the kitchen.
23
00:01:00,394 --> 00:01:04,198
...taking the competition
to the next level.
24
00:01:11,004 --> 00:01:13,441
You excited about
today? RUE: Um, I don't know.
25
00:01:13,441 --> 00:01:15,008
I love surprises.
Do you?!
26
00:01:15,008 --> 00:01:17,111
Yeah! Bring it on.
Oh, my gosh!
27
00:01:22,683 --> 00:01:24,518
Wonder what this week is gonna be.
28
00:01:24,518 --> 00:01:26,320
This week's gonna be exciting.
29
00:01:26,320 --> 00:01:28,622
Rue, let's go, let's go!
30
00:01:28,622 --> 00:01:30,891
Ahh!
Hey!
31
00:01:33,294 --> 00:01:34,962
Oh, hang on! There's only six!
32
00:01:34,962 --> 00:01:38,299
Oh, stop it.
There's 12 of us. Stop!
33
00:01:43,837 --> 00:01:45,339
Morning, everyone.
34
00:01:45,339 --> 00:01:48,542
Couple of interested looks as
you were walking past the
mystery boxes.
35
00:01:48,542 --> 00:01:50,010
Looks a bit different today.
36
00:01:50,010 --> 00:01:52,946
Yeah!
We'll get to that in a moment.
37
00:01:52,946 --> 00:01:58,719
But first, buckle up because
we've got two huge surprises
for you today.
38
00:01:58,719 --> 00:02:00,454
Oh!
Ooh!
39
00:02:01,455 --> 00:02:02,956
Surprise number one.
40
00:02:02,956 --> 00:02:04,792
This week...
41
00:02:06,460 --> 00:02:08,128
...only one of you is going home.
42
00:02:08,128 --> 00:02:11,299
Oh!
They like that one!
43
00:02:12,600 --> 00:02:14,134
Nice! Nice.
44
00:02:16,036 --> 00:02:18,439
Now to surprise number two.
45
00:02:18,439 --> 00:02:21,875
This week
is a little different.
46
00:02:21,875 --> 00:02:22,876
Oh!
OK!
47
00:02:22,876 --> 00:02:25,813
You're gonna be split
into teams of three.
48
00:02:25,813 --> 00:02:27,581
Ahh!
49
00:02:27,581 --> 00:02:30,684
Each day this week,
one team will be taking on
50
00:02:30,684 --> 00:02:32,986
some of the country's best chefs
51
00:02:32,986 --> 00:02:36,990
in Home Cooks vs Pro Cooks
Week!
52
00:02:38,492 --> 00:02:39,993
Genius! Genius.
53
00:02:39,993 --> 00:02:43,063
Wow! Oh, man!
54
00:02:45,466 --> 00:02:48,068
If your team beats the pro cooks,
55
00:02:48,068 --> 00:02:51,372
all three of you will be immune
from Sunday night's
elimination.
56
00:02:51,372 --> 00:02:52,840
Oh!
57
00:02:52,840 --> 00:02:54,475
Pretty good, huh?
Yeah.
58
00:02:54,475 --> 00:02:57,478
That's cool, but scary.
59
00:02:57,478 --> 00:03:01,782
Now, Grace, as a result of
missing the last elimination,
60
00:03:01,782 --> 00:03:04,818
whatever the outcome of
your team challenge is,
61
00:03:04,818 --> 00:03:06,320
you will still be in
Sunday's elimination.
62
00:03:06,320 --> 00:03:07,788
Yep. Sure.
63
00:03:08,989 --> 00:03:12,293
Rhiannon, does the thought of facing
64
00:03:12,293 --> 00:03:14,462
a professional kitchen team
worry you at all?
65
00:03:14,462 --> 00:03:15,929
No, I'm stoked!
66
00:03:15,929 --> 00:03:18,866
I'm, like, any professional
cook in the kitchen's
exciting.
67
00:03:18,866 --> 00:03:20,501
You? Stoked? No!
68
00:03:20,501 --> 00:03:22,770
No, I'm SO stoked!
69
00:03:25,606 --> 00:03:28,709
We are kicking off this week
with a mystery box.
70
00:03:30,944 --> 00:03:34,682
And as you can see, there's
only six boxes on display.
71
00:03:36,216 --> 00:03:40,020
So three are for today's team
of you guys
72
00:03:40,020 --> 00:03:43,491
and three are for the team of
chefs that you guys are up
against, right?
73
00:03:44,792 --> 00:03:48,195
So to decide who's cooking in
today's Mystery Box challenge,
74
00:03:48,195 --> 00:03:50,398
I've got a little sack of goodies.
75
00:03:50,398 --> 00:03:54,268
So in here are three green tokens.
76
00:03:54,268 --> 00:03:57,571
Obviously if you pick a green
token, it is game on today.
77
00:03:57,571 --> 00:04:00,240
First one, put my hand
into the bag...
78
00:04:00,240 --> 00:04:02,643
Ohh!
79
00:04:06,414 --> 00:04:08,015
...and I pull out a green token.
80
00:04:09,016 --> 00:04:10,884
Oh, they're all green. No!
81
00:04:10,884 --> 00:04:12,653
Can I put it back?!
82
00:04:15,122 --> 00:04:17,024
Only Grace so far.
What?
83
00:04:17,024 --> 00:04:18,859
Still only Grace so far!
84
00:04:18,859 --> 00:04:20,661
The odds are shortening.
85
00:04:20,661 --> 00:04:22,430
The odds are shortening!
86
00:04:25,899 --> 00:04:27,768
Eh!
Ohh!
87
00:04:27,768 --> 00:04:30,103
You've got the green shirt,
yeah!
88
00:04:30,103 --> 00:04:31,639
Where is it?
89
00:04:31,639 --> 00:04:34,007
Ohh!
90
00:04:34,007 --> 00:04:36,877
I've pulled out a green token.
I'm, like, so excited!
91
00:04:36,877 --> 00:04:39,146
I'm like, "Oh, my God!
I really wanted to cook today."
92
00:04:40,280 --> 00:04:44,251
We have a team. Now let's find
out who you're versing.
93
00:04:45,619 --> 00:04:48,188
These three chefs are
the cream of the crop.
94
00:04:49,490 --> 00:04:53,761
They're part of a team behind
one of Sydney's hottest hatted restaurants
95
00:04:53,761 --> 00:04:58,131
which recently opened an
outpost right here in Melbourne.
96
00:04:58,131 --> 00:04:59,467
Oh! Lord.
97
00:04:59,467 --> 00:05:03,170
This restaurant champions
innovative international cuisine.
98
00:05:03,170 --> 00:05:06,306
Please welcome from NOMAD,
99
00:05:06,306 --> 00:05:08,809
Jacqui Challinor and her team!
100
00:05:20,988 --> 00:05:24,091
I've been to NOMAD before and
the food is freaking amazing,
101
00:05:24,091 --> 00:05:25,793
so I'm a bit scared.
102
00:05:29,062 --> 00:05:30,731
Wow!
103
00:05:30,731 --> 00:05:34,368
Jacqui, so good to see you!
Welcome back to the MasterChef kitchen.
104
00:05:34,368 --> 00:05:36,303
It's been a while.
It's been a long while!
105
00:05:36,303 --> 00:05:38,639
Thank you for having me back.
Who'd you bring with you?
106
00:05:38,639 --> 00:05:41,041
Head chef NOMAD Melbourne
Brendan Katich.
107
00:05:41,041 --> 00:05:43,110
And Lakhan Bhounsle, who is our
108
00:05:43,110 --> 00:05:46,514
senior sous chef at NOMAD
Sydney/ pastry chef extraordinaire.
109
00:05:46,514 --> 00:05:48,682
Ooh! Oh-ho!
110
00:05:49,717 --> 00:05:50,984
OK!
111
00:05:50,984 --> 00:05:53,454
You've brought the big dogs
with you, eh?
112
00:05:53,454 --> 00:05:55,222
We're here to compete, aren't
we?
113
00:05:55,222 --> 00:05:56,990
So...
114
00:05:57,991 --> 00:06:01,462
OK, this is how today's
challenge is gonna work.
115
00:06:01,462 --> 00:06:03,897
You'll have 75 minutes
116
00:06:03,897 --> 00:06:05,999
to cook us whatever you want
117
00:06:05,999 --> 00:06:08,969
using at least one of the
ingredients under the mystery box.
118
00:06:10,137 --> 00:06:11,772
You'll also have access
119
00:06:11,772 --> 00:06:14,141
to the under-bench pantry staples.
120
00:06:14,141 --> 00:06:16,376
We are only looking for the top dish.
121
00:06:18,211 --> 00:06:21,449
If that dish is cooked by
any of our contestants,
122
00:06:21,449 --> 00:06:24,051
all three of you guys
123
00:06:24,051 --> 00:06:25,853
are immune from Sunday's
elimination.
124
00:06:25,853 --> 00:06:28,021
Except Grace.
Except for Grace.
125
00:06:28,021 --> 00:06:29,557
Except for me.
126
00:06:29,557 --> 00:06:31,592
Alright, guys. Head to your benches.
127
00:06:38,098 --> 00:06:40,534
You may lift your lids... now.
128
00:06:42,002 --> 00:06:43,971
Ooh!
Oh, my gosh!
129
00:06:45,338 --> 00:06:47,307
Ah. OK.
130
00:06:50,210 --> 00:06:51,979
We have pork chop.
131
00:06:53,013 --> 00:06:54,047
Sand crab.
132
00:06:55,048 --> 00:06:57,150
Beautiful pineapple.
133
00:06:57,150 --> 00:06:58,185
Some fennel.
134
00:06:59,219 --> 00:07:00,220
Watercress.
135
00:07:00,220 --> 00:07:02,122
Betel leaves.
136
00:07:03,123 --> 00:07:04,124
Rosella.
137
00:07:05,125 --> 00:07:07,160
A jar of jerk beans.
138
00:07:07,160 --> 00:07:10,330
And my favourite -
Hello Panda biscuits.
139
00:07:11,364 --> 00:07:13,433
So many possibilities.
140
00:07:15,235 --> 00:07:17,738
Bring us a variety of dishes.
141
00:07:17,738 --> 00:07:20,007
Play to your strengths.
142
00:07:20,007 --> 00:07:21,875
Your 75 minutes...
143
00:07:24,377 --> 00:07:25,479
...starts now.
144
00:07:25,479 --> 00:07:26,647
Come on, guys!
145
00:07:26,647 --> 00:07:28,315
Ooh, this is gonna be tough.
146
00:07:28,315 --> 00:07:30,117
We could bash it
in a mortar and pestle
147
00:07:30,117 --> 00:07:31,652
and do, like, a saucy...
148
00:07:31,652 --> 00:07:33,787
Like your parsley sauce vibes, potentially.
149
00:07:33,787 --> 00:07:35,355
We've got a mystery box
150
00:07:35,355 --> 00:07:38,726
and only one person can win
in the whole six of us.
151
00:07:38,726 --> 00:07:40,561
So if one of us win,
152
00:07:40,561 --> 00:07:43,664
we actually get to be
safe from elimination!
153
00:07:43,664 --> 00:07:47,200
And if the pros win,
then we go to an all-in.
154
00:07:47,200 --> 00:07:50,604
So we need to come up with a
strategy that plays to our strengths.
155
00:07:51,805 --> 00:07:54,975
What are you thinking?
Um, maybe a pineapple sorbet.
156
00:07:54,975 --> 00:07:56,944
Antonio's really good with sweet
157
00:07:56,944 --> 00:07:59,012
and Grace is really good
with savoury.
158
00:07:59,012 --> 00:08:00,814
They're both amazing cooks.
159
00:08:00,814 --> 00:08:04,117
I'll brine the pork, I think,
and then maybe a sticky glaze
160
00:08:04,117 --> 00:08:05,719
and then on the hibachi.
161
00:08:05,719 --> 00:08:08,488
Antonio and Grace
both have great ideas.
162
00:08:08,488 --> 00:08:12,593
My strength is I know
how to balance bold flavours
163
00:08:12,593 --> 00:08:14,562
as well as spice.
164
00:08:14,562 --> 00:08:16,296
I'm gonna do the crab.
165
00:08:17,297 --> 00:08:18,766
I'll take a little bit.
166
00:08:18,766 --> 00:08:21,368
I'll take a few legs off,
maybe do a bit of a butter.
167
00:08:21,368 --> 00:08:23,370
I can do olive oil
and rosella parfait.
168
00:08:23,370 --> 00:08:24,371
Ooh, jeez!
169
00:08:24,371 --> 00:08:27,007
And a rosella cream on the bottom.
170
00:08:27,007 --> 00:08:29,543
Just do something
you're so confident in nailing.
171
00:08:29,543 --> 00:08:32,145
Yeah, I'm worried you're...
Are you stitching yourself up?
172
00:08:32,145 --> 00:08:33,747
I don't wanna get
in your head, though.
173
00:08:33,747 --> 00:08:35,549
Do what you feel
you're comfortable to do.
174
00:08:35,549 --> 00:08:37,951
100%, the pressure's here.
175
00:08:37,951 --> 00:08:40,554
I don't really know
what I wanna cook with.
176
00:08:40,554 --> 00:08:43,557
It's not hot but I can still
feel the heat.
177
00:08:45,793 --> 00:08:46,927
Let's go!
178
00:08:55,435 --> 00:08:56,870
Spoons.
I've got you spoons, Antonio.
179
00:08:56,870 --> 00:08:58,806
Oh, good work, Gracie.
180
00:09:00,140 --> 00:09:04,578
I've been a chef for...16 years now.
181
00:09:05,746 --> 00:09:08,582
10 of those will be at NOMAD
this year.
182
00:09:08,582 --> 00:09:10,584
Long-service leave coming up.
183
00:09:11,852 --> 00:09:13,654
I love crab.
184
00:09:13,654 --> 00:09:16,023
I think it's the king of the ocean.
185
00:09:16,023 --> 00:09:18,491
I'm gonna do a little starter,
186
00:09:18,491 --> 00:09:21,094
almost like a little bit of
a pickled crab salad.
187
00:09:21,094 --> 00:09:24,598
Bit of a fennel puree base.
188
00:09:24,598 --> 00:09:26,800
And, like, different layers of
crab, different layers of fennel.
189
00:09:26,800 --> 00:09:29,102
And I might do, like,
a little vinegary-sharp
190
00:09:29,102 --> 00:09:30,738
dressing with the pickled beans.
191
00:09:31,739 --> 00:09:33,440
Jacqui Challinor!
Hey, Jacqui!
192
00:09:33,440 --> 00:09:34,608
Hello.
193
00:09:34,875 --> 00:09:37,344
You had a little chat before
about what everyone was gonna cook.
194
00:09:37,344 --> 00:09:40,814
Was there any like, "You do
this 'cause that's your jam"?
195
00:09:40,814 --> 00:09:42,716
Yeah, yeah. I'm gonna do a starter.
196
00:09:42,716 --> 00:09:45,418
Brendan's doing the main
and Lakhan's doing the dessert.
197
00:09:45,418 --> 00:09:46,787
Right.
198
00:09:46,787 --> 00:09:50,223
Brendan's dish is really
similar to
199
00:09:50,223 --> 00:09:52,225
a dish that we've got
on the menu at NOMAD,
200
00:09:52,225 --> 00:09:53,727
which is a bit of a signature.
201
00:09:54,728 --> 00:09:56,630
So I'll be cooking
wood-roasted pork chop
202
00:09:56,630 --> 00:09:58,131
with barbecued pineapple and fennel.
203
00:09:58,131 --> 00:10:01,568
This is just a little
pineapple sort of salt rub for
that pork chop.
204
00:10:02,569 --> 00:10:03,536
Go on.
205
00:10:03,536 --> 00:10:06,539
Lakhan's a bit of a wildcard,
but I like that.
206
00:10:06,539 --> 00:10:08,541
How badly...
207
00:10:10,043 --> 00:10:11,511
...as the boss,
208
00:10:11,511 --> 00:10:13,180
do you wanna take this home
today?
209
00:10:13,180 --> 00:10:16,817
Oh, look, I'm not NOT trying to
win, but...
210
00:10:16,817 --> 00:10:18,952
That's all we needed to hear.
She's going for it.
211
00:10:18,952 --> 00:10:21,755
I'm competitive, OK?
Yeah.
212
00:10:21,755 --> 00:10:23,556
Just don't run out of time.
I'll be fine.
213
00:10:23,556 --> 00:10:25,058
Stop distracting me, then!
214
00:10:27,928 --> 00:10:30,097
Today I'm cooking on the same
bench as Jacqui.
215
00:10:31,098 --> 00:10:32,499
She's pretty intimidating.
216
00:10:33,867 --> 00:10:35,435
We're making completely
different dishes,
217
00:10:35,435 --> 00:10:37,738
but at the end of the day,
our team just needs
218
00:10:37,738 --> 00:10:40,140
one top dish to win.
219
00:10:40,140 --> 00:10:42,810
I like doing desserts, so I
think I'm playing to my strengths,
220
00:10:42,810 --> 00:10:44,444
but... I don't know, we'll see.
221
00:10:46,346 --> 00:10:50,150
I'm starting off with
a fennel and pineapple sorbet,
222
00:10:50,150 --> 00:10:52,085
with a watercress crumb.
223
00:10:54,621 --> 00:10:56,356
I've definitely done sorbets before,
224
00:10:56,356 --> 00:10:57,858
mostly raspberries,
225
00:10:57,858 --> 00:11:00,694
but today I'm gonna try
pineapple and see how that goes.
226
00:11:00,694 --> 00:11:04,597
We're going against
professionals, so this has to
be the best
227
00:11:04,597 --> 00:11:07,134
pineapple and fennel sorbet
the judges have ever had.
228
00:11:08,468 --> 00:11:12,639
I want the combination of
flavours to have that wow factor.
229
00:11:12,639 --> 00:11:14,207
I'm really hoping
it's a winning dish.
230
00:11:14,207 --> 00:11:15,843
Let's see if we can bring it home.
231
00:11:17,177 --> 00:11:19,947
Pretty simple - we're only
looking for the best dish today.
232
00:11:19,947 --> 00:11:21,849
15 down. One hour to go.
233
00:11:27,687 --> 00:11:30,057
Let's go, guys!
Come on! Go, Rhi!
234
00:11:30,057 --> 00:11:32,592
I just keep
forgetting all my equipment.
It's terrible!
235
00:11:35,328 --> 00:11:37,264
Lakhan.
Hello.
236
00:11:37,264 --> 00:11:38,265
What are you making?
237
00:11:38,265 --> 00:11:40,600
I'm making an olive oil
and betel leaf parfait.
238
00:11:40,600 --> 00:11:42,235
Are you worried about
anything at all?
239
00:11:42,235 --> 00:11:44,337
Um, I just need to get cracking
240
00:11:44,337 --> 00:11:47,507
and get this parfait in the
blast freezer as soon as possible.
241
00:11:47,507 --> 00:11:48,976
So once the cream's done,
242
00:11:48,976 --> 00:11:50,443
the parfait's gonna go in
and hopefully,
243
00:11:50,443 --> 00:11:52,880
she will be... set.
244
00:11:52,880 --> 00:11:54,381
Time. Time runs out. Yes.
245
00:11:54,381 --> 00:11:55,783
Super quick.
I know.
246
00:11:55,783 --> 00:11:58,952
Before you know it, we'll be
giving you a 10-minute
countdown.
247
00:12:00,687 --> 00:12:03,690
Your parfait's not set,
there's a bit of pressure...
248
00:12:03,690 --> 00:12:06,794
See, now the pressure's
building. Now the pressure's
building!
249
00:12:06,794 --> 00:12:08,862
Welcome to MasterChef!
Good luck!
250
00:12:10,764 --> 00:12:13,566
I need to get my parfait
in the blast freezer
251
00:12:13,566 --> 00:12:18,438
but I'm infusing this
betel-leaf flavour in my cream.
252
00:12:18,438 --> 00:12:21,608
And that needs to cool down
completely before I whip it.
253
00:12:21,608 --> 00:12:24,011
I feel the stress.
I feel the pressure.
254
00:12:24,011 --> 00:12:26,046
It all feels real now.
255
00:12:29,549 --> 00:12:31,318
How's it feel to be back
down there, Rhiannon?
256
00:12:31,318 --> 00:12:32,786
Oh, great, mate!
257
00:12:32,786 --> 00:12:35,355
My strategy is to go big on flavour.
258
00:12:35,355 --> 00:12:38,758
And I'm going, "I can't think
of anything else but
pineapple!"
259
00:12:38,758 --> 00:12:41,528
It's just, like, pineapple,
pineapple, pineapple.
260
00:12:41,528 --> 00:12:44,965
I'm, like, going troppo.
261
00:12:44,965 --> 00:12:48,168
So I'm like, "I'm gonna
go sweet with this one."
262
00:12:48,168 --> 00:12:50,503
And you know what?
I'm not even a sweet person.
263
00:12:50,503 --> 00:12:52,005
Rhiannon!
Rhiannon!
264
00:12:52,005 --> 00:12:53,006
Hey, guys!
265
00:12:53,140 --> 00:12:55,142
You're going down Sweet Alley
as well, looks like.
266
00:12:55,142 --> 00:12:57,210
Yeah, I am, which is really weird.
267
00:12:57,210 --> 00:12:59,046
Yeah.
Yeah, it's really weird.
268
00:12:59,046 --> 00:13:02,249
You know, like, desserts
aren't generally something I
will go for.
269
00:13:02,249 --> 00:13:03,716
What are you cooking?
270
00:13:03,716 --> 00:13:05,185
I'm doing a fennel ice cream
271
00:13:05,185 --> 00:13:07,320
with an upside-down
caramelised pineapple cake
272
00:13:07,320 --> 00:13:08,822
with some candied fennel
273
00:13:08,822 --> 00:13:10,357
and maybe some fresh pineapple.
274
00:13:10,357 --> 00:13:12,792
I'm just gonna wing it and see
how I like the flavours.
275
00:13:14,627 --> 00:13:16,997
It's not 1980.
276
00:13:16,997 --> 00:13:19,266
I'm still stuck in Nostalgia
Week!
277
00:13:20,300 --> 00:13:22,669
Upside-down cakes are so retro.
278
00:13:22,669 --> 00:13:24,872
I'm pretty sure I've been
eating these my whole life,
279
00:13:24,872 --> 00:13:26,339
and I'm... old.
280
00:13:26,339 --> 00:13:28,175
What am I doing?
281
00:13:38,818 --> 00:13:41,421
This week is
Home Cooks vs Pro Cooks Week.
282
00:13:42,422 --> 00:13:44,224
Yeah, tough challenges ahead.
283
00:13:46,226 --> 00:13:48,061
Why is this going up?
284
00:13:48,061 --> 00:13:49,863
You can tell that
the pro chefs are pros
285
00:13:49,863 --> 00:13:51,531
because they are calm,
they are collected,
286
00:13:51,531 --> 00:13:54,101
they know what they're doing,
they've done it a thousand
times before.
287
00:13:54,101 --> 00:13:57,504
But the pro cooks have not
cooked in this kitchen before,
288
00:13:57,504 --> 00:13:59,272
they don't know where
everything is.
289
00:13:59,272 --> 00:14:01,474
I am a bit nervous.
290
00:14:01,474 --> 00:14:04,044
Just the pressure,
working in a new space.
291
00:14:05,378 --> 00:14:06,980
I can really feel the pressure.
292
00:14:06,980 --> 00:14:08,882
Like, I can feel it in me now.
293
00:14:08,882 --> 00:14:12,285
I actually think that the home
cooks have a chance today
294
00:14:12,285 --> 00:14:15,388
because just one of them
needs to have the top dish.
295
00:14:17,390 --> 00:14:20,527
It's round about this time
that you start realising
296
00:14:20,527 --> 00:14:22,529
just how much you've gotta do.
297
00:14:22,529 --> 00:14:24,597
You've only got 45 minutes to go.
298
00:14:24,597 --> 00:14:25,865
Come on!
299
00:14:25,865 --> 00:14:28,068
Come on, come on,
come on, come on, come on!
300
00:14:28,068 --> 00:14:31,604
Let's go, guys! Looking good!
301
00:14:31,604 --> 00:14:34,107
Oh, no!
302
00:14:34,107 --> 00:14:36,109
Hit it on the bench.
Tap it on the bench.
303
00:14:40,680 --> 00:14:41,982
Hey!
304
00:14:41,982 --> 00:14:43,616
Hey!
Hey!
305
00:14:43,616 --> 00:14:45,652
Good job, Grace.
Good job.
306
00:14:45,652 --> 00:14:47,220
Grace.
Hi, Grace.
307
00:14:47,220 --> 00:14:48,688
Hi! How are you?
Very good.
308
00:14:48,688 --> 00:14:49,689
What's cooking?
309
00:14:49,689 --> 00:14:51,959
Um, so I've got some pork
brining. Yep.
310
00:14:51,959 --> 00:14:54,361
And I've juiced some pineapple
and I've got the rosella in there.
311
00:14:54,361 --> 00:14:55,695
Cook that down into...
312
00:14:55,695 --> 00:14:57,497
Into a bit of
a sticky sort of sauce.
313
00:14:57,497 --> 00:14:58,498
Yep.
Yep.
314
00:14:58,798 --> 00:15:01,134
And then the plan is actually
to tempura some betel leaves,
315
00:15:01,134 --> 00:15:04,972
slice the pork and sit it
inside with a little bit of pineapple,
316
00:15:04,972 --> 00:15:06,473
fennel on top.
317
00:15:06,473 --> 00:15:07,975
The whole thing's tempura-ed?
318
00:15:07,975 --> 00:15:09,809
No, so, like, a little cup
to sorta, like...
319
00:15:09,809 --> 00:15:11,011
Like a taco.
As a vessel.
320
00:15:11,011 --> 00:15:12,479
A little vessel.
Just the betel leaf?
321
00:15:12,479 --> 00:15:13,613
Yeah.
322
00:15:13,613 --> 00:15:16,183
Is it gonna be stable enough?
I hope so.
323
00:15:16,183 --> 00:15:18,251
You're gonna have to get it,
like, super crispy.
324
00:15:18,251 --> 00:15:19,319
Yeah.
325
00:15:19,319 --> 00:15:20,787
Really interested in this dish. Same.
326
00:15:21,921 --> 00:15:23,190
Good luck!
See ya.
327
00:15:24,357 --> 00:15:26,693
Either way, I'm gonna be
in the elimination cook,
328
00:15:26,693 --> 00:15:28,595
so it's an all-or-nothing day
for me.
329
00:15:28,595 --> 00:15:30,097
Oh, gosh!
330
00:15:32,032 --> 00:15:34,567
To actually be here is very...
331
00:15:34,567 --> 00:15:36,836
...very strange experience,
but exciting.
332
00:15:38,438 --> 00:15:40,440
I've watched quite
a bit of MasterChef.
333
00:15:40,440 --> 00:15:42,909
It's just great to see other people
334
00:15:42,909 --> 00:15:44,477
that really love food...
335
00:15:44,477 --> 00:15:46,113
Yum!
336
00:15:46,113 --> 00:15:49,749
...the possibilities involved
with food and the beauty of it.
337
00:15:49,749 --> 00:15:52,319
I couldn't resist cooking
the pork chop today.
338
00:15:52,319 --> 00:15:54,721
And then to go with that,
339
00:15:54,721 --> 00:15:56,956
I'll use some of this
beautiful fennel, make a puree,
340
00:15:56,956 --> 00:15:58,825
and then we'll probably do a little
341
00:15:58,825 --> 00:16:01,128
barbecued pineapple sort of salsa.
342
00:16:01,128 --> 00:16:03,230
And then some of those
sliced-up beans as well
343
00:16:03,230 --> 00:16:05,598
just for that real acidity
to go with the creamy fennel.
344
00:16:05,598 --> 00:16:08,468
Did you say I could take
the base of the fennel?
345
00:16:08,468 --> 00:16:09,936
Yeah.
You're not using it?
346
00:16:09,936 --> 00:16:12,505
You want the tops, yeah?
I'll just use the green stuff.
347
00:16:12,505 --> 00:16:14,341
I think today's more about
348
00:16:14,341 --> 00:16:15,942
paying respect to that produce
349
00:16:15,942 --> 00:16:18,445
and sort of just complementing
it where we can.
350
00:16:20,780 --> 00:16:22,215
Gentlemen,
some good dishes?
351
00:16:22,215 --> 00:16:24,417
I don't think there's
a bad dish out there today.
352
00:16:24,417 --> 00:16:27,487
Nah. Antonio up the front, he's
gonna do his pineapple sorbet.
353
00:16:28,588 --> 00:16:30,557
And that's really the only
element that he's, like,
354
00:16:30,557 --> 00:16:32,292
super committed and set on.
355
00:16:32,292 --> 00:16:34,794
Jacqui, a crab salad.
356
00:16:34,794 --> 00:16:36,629
She's got the crab cooking,
she's gonna reduce
357
00:16:36,629 --> 00:16:38,665
the liquor in there, which
will give her the dressing.
358
00:16:40,500 --> 00:16:43,036
So it's gonna be a salad
that's crunchy and full of texture
359
00:16:43,036 --> 00:16:44,937
and it's very NOMAD.
360
00:16:44,937 --> 00:16:47,340
I would expect nothing less
from her.
361
00:16:48,541 --> 00:16:50,543
You know, they're
a well-organised team.
362
00:16:50,543 --> 00:16:53,146
And all three of them sound
like they could take the win out.
363
00:16:53,146 --> 00:16:54,914
They're gonna be tough
to beat today.
364
00:16:54,914 --> 00:16:56,916
I mean, I think they're
showing off a little bit.
365
00:17:01,554 --> 00:17:03,256
How you going?
Good, how are you?
366
00:17:03,256 --> 00:17:04,857
Good, thanks!
What's cooking this side?
367
00:17:04,857 --> 00:17:07,060
Um, got some fennel
ice cream happening.
368
00:17:07,060 --> 00:17:09,096
Ooh!
What about you?
369
00:17:09,096 --> 00:17:14,101
I'm doing a betel leaf
and olive oil parfait.
370
00:17:14,101 --> 00:17:15,102
Yum!
371
00:17:15,102 --> 00:17:17,003
I've got Lakhan next to me
making a parfait
372
00:17:17,003 --> 00:17:19,739
and I'm doing an ice cream,
and I'm kinda going,
373
00:17:19,739 --> 00:17:21,908
"Oh, he's a pastry chef,
I'm a home cook.
374
00:17:21,908 --> 00:17:23,676
"There's a big difference."
375
00:17:23,676 --> 00:17:27,747
And to make it even worse,
I've never made fennel ice
cream before.
376
00:17:27,747 --> 00:17:30,450
Can you taste the fennel?
A little bit.
377
00:17:30,450 --> 00:17:33,920
But, you know, fennel and
pineapple have always been
great mates.
378
00:17:33,920 --> 00:17:37,257
Chuck it in a creamy,
beautiful ice cream,
379
00:17:37,257 --> 00:17:38,925
they're gonna love each other.
380
00:17:38,925 --> 00:17:41,027
I'm gonna work as hard as I can
381
00:17:41,027 --> 00:17:42,795
to get this dish full of flavour.
382
00:17:42,795 --> 00:17:45,198
I'm gonna really give it my all.
383
00:17:46,199 --> 00:17:49,236
I would love to just prove
why I'm in this competition.
384
00:17:49,236 --> 00:17:51,804
Today's the day.
I wanna beat these pros!
385
00:17:51,804 --> 00:17:54,774
If I can pack enough flavour
into this retro pineapple cake,
386
00:17:54,774 --> 00:17:56,576
I reckon I can take Lakhan out.
387
00:17:59,045 --> 00:18:01,448
I need to get on with my parfait.
388
00:18:02,415 --> 00:18:06,519
I infused betel leaves in my
cream, so it was a bit hot
389
00:18:06,519 --> 00:18:08,655
and then I had to
chill it down completely.
390
00:18:08,655 --> 00:18:10,323
But it's still a bit warm.
391
00:18:10,323 --> 00:18:11,958
I'm a bit stressed.
392
00:18:11,958 --> 00:18:14,627
The cream's not whipping fast enough.
393
00:18:14,627 --> 00:18:17,797
I need to crank the speed up.
394
00:18:17,797 --> 00:18:20,433
I feel my heart sinking a bit
at this point.
395
00:18:22,169 --> 00:18:25,004
The parfait's not in the
freezer. My cream's not whipping.
396
00:18:26,839 --> 00:18:29,776
I'm really feeling stressed
and under the pump.
397
00:18:33,346 --> 00:18:35,014
Oh!
398
00:18:35,014 --> 00:18:36,949
Um, a situation.
399
00:18:36,949 --> 00:18:38,451
My cream's split.
400
00:18:38,451 --> 00:18:42,155
Oh, I love you!
You're the drama!
401
00:18:42,155 --> 00:18:45,392
My cream has split. I'm just
looking at the bowl, wondering
what to do.
402
00:18:47,727 --> 00:18:49,562
I don't know what to do
at this point.
403
00:18:59,406 --> 00:19:02,275
Are you alright?
Uh, my betel leaf cream split.
404
00:19:02,275 --> 00:19:03,876
I literally ran to grab a spoon.
405
00:19:03,876 --> 00:19:07,347
I'm gonna pivot. I am dropping
the betel leaf completely.
406
00:19:07,347 --> 00:19:09,148
I don't have time to do it again.
407
00:19:09,148 --> 00:19:11,918
I look at the rosella.
It's got a beautiful colour.
408
00:19:11,918 --> 00:19:14,387
And I see pineapple.
409
00:19:14,387 --> 00:19:16,823
So now the dish is just
an olive oil parfait
410
00:19:16,823 --> 00:19:19,359
with candied rosella in it
with pineapples,
411
00:19:19,359 --> 00:19:21,661
some diced pineapples
tossed in some rosella syrup.
412
00:19:21,661 --> 00:19:23,496
But I'm still gonna
play to my strength
413
00:19:23,496 --> 00:19:25,865
and hopefully this makes the cut.
414
00:19:25,865 --> 00:19:27,334
Parfait in the fridge
yet? No.
415
00:19:28,668 --> 00:19:33,706
I know I have to get my parfait
in the freezer ASAP.
416
00:19:33,706 --> 00:19:35,342
She's getting together.
She's whipping.
417
00:19:39,212 --> 00:19:42,449
Sounds like today's tasting
is going to be spectacular.
418
00:19:42,449 --> 00:19:44,016
30 minutes to go!
419
00:19:51,824 --> 00:19:53,526
Let's go, Grace!
420
00:19:56,929 --> 00:19:58,064
Mmm!
421
00:19:58,064 --> 00:20:02,735
I'm gonna be serving
a fennel and pineapple sorbet.
422
00:20:02,735 --> 00:20:05,104
Sorbet's looking really good.
423
00:20:05,104 --> 00:20:08,275
I'm happy with my watercress crumb.
424
00:20:09,509 --> 00:20:11,711
Hi, Antonio!
Hello, hello!
425
00:20:11,711 --> 00:20:14,581
I just candied a little bit of,
uh, the rosella,
426
00:20:14,581 --> 00:20:17,216
'cause I've never tried them
before, and they're so beautiful.
427
00:20:17,216 --> 00:20:19,986
I really like the colour
and they just taste amazing.
428
00:20:19,986 --> 00:20:21,954
I think I wanna make now
429
00:20:21,954 --> 00:20:24,090
a little jammy or maybe syrup.
430
00:20:24,090 --> 00:20:25,758
That sounds like a fantastic idea.
431
00:20:25,758 --> 00:20:27,960
Vibrant colour, beautiful flavour,
432
00:20:27,960 --> 00:20:30,463
they really do add a lot of
beauty to the dish.
433
00:20:30,463 --> 00:20:33,633
Just leave yourself enough time
to bring this dish together.
434
00:20:33,633 --> 00:20:34,834
OK. Thank you.
435
00:20:34,834 --> 00:20:36,303
I've never cooked with
rosella flowers before,
436
00:20:36,303 --> 00:20:38,738
so I'm not entirely sure
how long should I cook them for
437
00:20:38,738 --> 00:20:40,239
to make a really nice jam.
438
00:20:40,239 --> 00:20:42,309
It sort of tastes like raspberry,
439
00:20:42,309 --> 00:20:44,076
so I'm gonna treat it
exactly like that
440
00:20:44,076 --> 00:20:45,712
and they cook down pretty quick.
441
00:20:46,846 --> 00:20:49,449
Look at you, sir!
Oh, Antonio!
442
00:20:49,449 --> 00:20:51,318
Oh, you bougie boy!
Pulling out the big guns!
443
00:20:53,019 --> 00:20:57,089
I'm just gonna get
the crab meat picked.
444
00:20:59,058 --> 00:21:00,493
Oh, she's getting...
445
00:21:00,493 --> 00:21:02,395
Getting the meat out.
OK, yep.
446
00:21:02,395 --> 00:21:04,397
You don't get much meat
out of one, do you?
447
00:21:04,397 --> 00:21:05,898
No!
Bloody hell!
448
00:21:05,898 --> 00:21:10,303
At this stage, I've only sort
of tasted things separately.
449
00:21:10,303 --> 00:21:13,306
My next step is just
putting it all together
450
00:21:13,306 --> 00:21:16,075
and seeing how it comes
together in one mouthful.
451
00:21:16,075 --> 00:21:19,045
Hopefully I've built up layers
of crab and fennel.
452
00:21:21,280 --> 00:21:23,450
It's all coming together
and I'm loving it.
453
00:21:23,450 --> 00:21:25,117
There's the flavours of
that beautiful
454
00:21:25,117 --> 00:21:26,919
creamy, silky puree down the bottom,
455
00:21:26,919 --> 00:21:28,521
the crunch from the fresh fennel
456
00:21:28,521 --> 00:21:30,357
and the beautiful soft, silky crab.
457
00:21:30,357 --> 00:21:33,560
It's layered up and it eats
well. That was the intention.
458
00:21:33,560 --> 00:21:37,096
Jacqui - I understand
why she's the boss.
459
00:21:38,130 --> 00:21:43,470
She is just doing her job
so effortlessly.
460
00:21:45,137 --> 00:21:48,174
I hope the contestants
can do enough to beat Jacqui.
461
00:21:49,241 --> 00:21:52,445
I'm sorry, but how can you
compete against
462
00:21:52,445 --> 00:21:55,548
a crab salad being served
in its own shell?
463
00:21:55,548 --> 00:21:58,885
You know, like, that's next level.
464
00:22:01,488 --> 00:22:03,623
Cakes look good.
They're soft and fluffy.
465
00:22:03,623 --> 00:22:07,827
Rhi's doing a sweet today,
which is not normally her forte.
466
00:22:07,827 --> 00:22:12,599
So I'm quite proud of her for,
you know, going outside of the square.
467
00:22:12,599 --> 00:22:14,233
Oh, looks good, Rhi.
468
00:22:14,233 --> 00:22:16,436
Yeah, it tastes
really good too.
469
00:22:16,436 --> 00:22:17,704
Yep.
470
00:22:17,704 --> 00:22:19,706
I was concerned about the
fennel flavour coming through,
471
00:22:19,706 --> 00:22:21,307
but I ended up adding a bit more.
472
00:22:21,307 --> 00:22:22,675
Pretty happy with it.
473
00:22:22,675 --> 00:22:24,544
Do you have any brine left,
Gracie?
474
00:22:24,544 --> 00:22:26,045
Yep, a little bit.
475
00:22:26,045 --> 00:22:28,681
How much do you need? I just
need a tiny bit. I only...
476
00:22:28,681 --> 00:22:30,149
Here, I'll leave that
with you, babe.
477
00:22:30,149 --> 00:22:32,952
Are you gonna need that?
Um... save me what you can.
478
00:22:32,952 --> 00:22:35,287
I'm pickling my pineapple here.
479
00:22:35,287 --> 00:22:38,157
I'm adding the brine
from the bean liquid
480
00:22:38,157 --> 00:22:40,593
to put a bit of chilli
into my pineapple.
481
00:22:40,593 --> 00:22:42,294
I have to put chilli in everything.
482
00:22:42,294 --> 00:22:44,063
You know, who doesn't love
chilli?
483
00:22:46,265 --> 00:22:48,000
So I'm on track,
484
00:22:48,000 --> 00:22:51,804
but, I mean, the cooks from
NOMAD are crazy ridiculous,
485
00:22:51,804 --> 00:22:54,273
so I'm gonna go as hard
as I possibly can.
486
00:22:55,274 --> 00:22:57,109
I am
a big fan of MasterChef.
487
00:22:57,109 --> 00:22:59,211
That was a big
lockdown project for us,
488
00:22:59,211 --> 00:23:01,748
to sit at home, watch every
single episode during dinnertime.
489
00:23:01,748 --> 00:23:04,050
I could feel the stress
sitting on the couch, just like,
490
00:23:04,050 --> 00:23:06,953
"Get the ice cream
in the machine NOW!"
491
00:23:06,953 --> 00:23:11,157
I don't wanna be that person,
but... I am that person today.
492
00:23:11,157 --> 00:23:13,560
I feel the stress,
I feel the pressure.
493
00:23:13,560 --> 00:23:15,361
It all feels real now.
494
00:23:15,361 --> 00:23:19,932
No parfait, no dish, so... I'm
hoping that the parfait sets.
495
00:23:19,932 --> 00:23:21,233
Let's see!
496
00:23:25,071 --> 00:23:27,373
Oh, you got a big old
chop. (GRACE LAUGHS) Yeah!
497
00:23:27,373 --> 00:23:29,308
I've got my pork on the hibachi.
498
00:23:30,910 --> 00:23:33,112
When you are limited
to your ingredients,
499
00:23:33,112 --> 00:23:35,014
you need to be creative
with how you bring
500
00:23:35,014 --> 00:23:36,616
more flavour, and so
501
00:23:36,616 --> 00:23:39,318
there's nothing better than
that smoky fire flavour
502
00:23:39,318 --> 00:23:40,787
that you get from the hibachi.
503
00:23:40,787 --> 00:23:43,556
But I do notice
504
00:23:43,556 --> 00:23:45,291
just to my left...
505
00:23:46,726 --> 00:23:51,330
...Brendan also has
his beautiful cut of pork
506
00:23:51,330 --> 00:23:53,032
on a hibachi.
507
00:23:53,032 --> 00:23:55,234
Feeling right at home right now.
508
00:23:55,234 --> 00:23:58,437
The crux of what we do at NOMAD
is all centred around
509
00:23:58,437 --> 00:24:00,139
cooking over the open fire.
510
00:24:01,273 --> 00:24:03,743
There's something very simple
about cooking over fire,
511
00:24:03,743 --> 00:24:05,678
and there's nowhere to really hide.
512
00:24:05,678 --> 00:24:09,415
Perfection for me is just
a nice, juicy piece of pork.
513
00:24:09,415 --> 00:24:12,685
So just gotta nail the cook on this.
514
00:24:14,554 --> 00:24:17,056
It is the battle of the pork
chops up this back bench.
515
00:24:17,056 --> 00:24:18,725
I mean, I'm a little bit nervous.
516
00:24:18,725 --> 00:24:20,693
Obviously we've got
the pros over here.
517
00:24:20,693 --> 00:24:24,130
I don't think he's got
a single care in mind.
518
00:24:24,130 --> 00:24:25,898
He looks like he's just
in his element.
519
00:24:25,898 --> 00:24:27,366
Don't let that burn.
520
00:24:27,366 --> 00:24:31,403
These guys cook with fire
every day. It's what they do best.
521
00:24:31,403 --> 00:24:35,742
So I wanna make sure that my
idea is different in order to
stand out.
522
00:24:35,742 --> 00:24:37,777
I'm gonna do the betel leaf tempura
523
00:24:37,777 --> 00:24:40,012
and I'll, like, serve
three little betel leaves
524
00:24:40,012 --> 00:24:41,480
with slices of the pork.
525
00:24:41,480 --> 00:24:43,650
Inside?
Yeah. Yeah.
526
00:24:44,651 --> 00:24:46,085
Hopefully I'll have enough time
527
00:24:46,085 --> 00:24:47,620
to play around with
this tempura batter.
528
00:24:47,620 --> 00:24:50,056
I've never done
a tempura-ed betel leaf.
529
00:24:50,056 --> 00:24:53,960
I don't want the betel leaf to
break when the judges eat it.
530
00:24:53,960 --> 00:24:57,329
That tempura batter needs to be
really crispy.
531
00:24:57,329 --> 00:24:59,532
If these betel leaves don't
work,
532
00:24:59,532 --> 00:25:02,034
I'm not sure how it's gonna
work out for me today.
533
00:25:02,034 --> 00:25:03,636
The pressure is on.
534
00:25:13,713 --> 00:25:16,683
Time to make those
all-important final decisions.
535
00:25:16,683 --> 00:25:18,517
You've only got 15 minutes to
go!
536
00:25:18,517 --> 00:25:20,319
Let's go!
Let's go!
537
00:25:22,655 --> 00:25:24,256
Let's go, guys, let's go!
Come on!
538
00:25:27,026 --> 00:25:28,160
How you going?
539
00:25:28,160 --> 00:25:30,029
Stressed.
Stressed?
540
00:25:31,363 --> 00:25:35,467
Just trialling out my tempura
betel leaves at the moment.
541
00:25:35,467 --> 00:25:37,103
Yeah, hopefully it works out!
542
00:25:38,304 --> 00:25:40,840
I want the betel leaf
to just be the perfect vessel
543
00:25:40,840 --> 00:25:42,341
for the beautiful pork.
544
00:25:44,877 --> 00:25:46,312
Oh, that looks amazing!
545
00:25:46,312 --> 00:25:48,047
I think it's working!
546
00:25:49,048 --> 00:25:50,516
Is it crunchy still?
547
00:25:50,516 --> 00:25:52,251
Yeah, it's OK!
Good?
548
00:25:52,251 --> 00:25:53,252
Yeah!
549
00:25:53,252 --> 00:25:54,887
Now that I've tasted the betel leaf
550
00:25:54,887 --> 00:25:56,623
and I'm seeing that
it's holding its shape,
551
00:25:56,623 --> 00:25:59,391
I think that this might
actually work.
552
00:25:59,391 --> 00:26:00,559
Oh, yum!
553
00:26:00,559 --> 00:26:01,894
That's good.
554
00:26:01,894 --> 00:26:04,330
Yeah, that's good, Grace. Clever.
555
00:26:04,330 --> 00:26:07,299
I've also got some pickled
fennel in the fridge.
556
00:26:07,299 --> 00:26:10,102
I've prepared a little salsa
number with my pineapple
557
00:26:10,102 --> 00:26:12,271
and my pickled green beans.
558
00:26:12,271 --> 00:26:17,343
I've got a sauce reducing now
to glaze over the top of my pork.
559
00:26:17,343 --> 00:26:19,679
And I'm just working to have
560
00:26:19,679 --> 00:26:21,280
everything ready to go
561
00:26:21,280 --> 00:26:22,915
for when I wanna plate.
562
00:26:22,915 --> 00:26:24,450
Good job, Grace!
563
00:26:24,450 --> 00:26:27,219
It would be so cool
if I could save my team
564
00:26:27,219 --> 00:26:28,755
and bring home the victory today.
565
00:26:30,189 --> 00:26:32,792
My burnt pineapple
salsa's done.
566
00:26:32,792 --> 00:26:34,260
The fennel puree's made.
567
00:26:34,260 --> 00:26:36,195
It just all comes down to that pork.
568
00:26:38,931 --> 00:26:40,566
So the pork's the star of the dish.
569
00:26:42,735 --> 00:26:45,437
I'm looking to have a
beautifully cooked piece of pork.
570
00:26:45,437 --> 00:26:48,574
Nice colour on the outside but
still tender and juicy on the inside.
571
00:26:51,043 --> 00:26:53,846
As soon as I see that pork,
I know I'm in a happy place.
572
00:26:54,847 --> 00:26:57,116
I'm just hoping that
that balance of the salsa
573
00:26:57,116 --> 00:27:00,820
and the richness of the puree
can really top off that pork nicely.
574
00:27:00,820 --> 00:27:02,922
I'd love to get the top dish today.
575
00:27:02,922 --> 00:27:06,058
Be a nice little feather in
the cap to walk back to NOMAD with.
576
00:27:06,058 --> 00:27:09,095
But there's definitely some
stiff competition out there.
577
00:27:09,095 --> 00:27:10,296
Five minutes to go!
578
00:27:10,296 --> 00:27:12,164
Come on, five minutes!
579
00:27:15,034 --> 00:27:17,737
Lakhan, is your stuff frozen,
bro, or what?
580
00:27:17,737 --> 00:27:18,971
Hopefully.
581
00:27:18,971 --> 00:27:20,740
This is the moment of truth.
582
00:27:22,441 --> 00:27:23,976
No parfait, no dish.
583
00:27:26,879 --> 00:27:29,181
And it's a success.
Whew!
584
00:27:29,181 --> 00:27:30,983
But I still feel nervous.
585
00:27:30,983 --> 00:27:32,985
I don't know if the judges
are gonna like it
586
00:27:32,985 --> 00:27:34,586
because it started off as something
587
00:27:34,586 --> 00:27:36,488
and it's not the same thing
on the plate.
588
00:27:37,890 --> 00:27:39,959
It's time to start
building the cake.
589
00:27:39,959 --> 00:27:42,061
You've just gotta put it
upside down.
590
00:27:43,395 --> 00:27:44,897
Oh, that looks awesome!
591
00:27:46,098 --> 00:27:49,501
Beautiful chilli pickled
caramel. Pour that over the top.
592
00:27:50,636 --> 00:27:52,338
I've tasted it all and I like it.
593
00:27:53,339 --> 00:27:55,742
For me, it's definitely
up my flavour alley.
594
00:27:55,742 --> 00:27:58,878
But Lakhan's is so beautiful.
595
00:28:00,612 --> 00:28:02,481
It's, like, the prettiest thing
I've ever seen.
596
00:28:02,481 --> 00:28:05,284
I don't know whether my retro
cake's gonna be good enough.
597
00:28:05,284 --> 00:28:09,321
Just on looks alone, I don't
think my chances are good!
598
00:28:09,321 --> 00:28:11,690
One minute to go! Come
on!
599
00:28:11,690 --> 00:28:13,025
Come on!
600
00:28:13,025 --> 00:28:15,661
Come on, guys! Come on!
601
00:28:19,799 --> 00:28:21,433
What is she doing?!
One minute!
602
00:28:21,433 --> 00:28:23,069
Get it on the plate!
603
00:28:23,069 --> 00:28:25,237
Just keeping on my toes!
604
00:28:29,075 --> 00:28:31,010
When I finish the crab salad
605
00:28:31,010 --> 00:28:32,879
with the burnt butter over the top,
606
00:28:32,879 --> 00:28:36,648
I'm really, really, really
stoked with how it's all come together.
607
00:28:36,648 --> 00:28:39,986
For the plating,
I want each scoop
608
00:28:39,986 --> 00:28:42,354
to grab some of the watercress crumb,
609
00:28:42,354 --> 00:28:44,223
some of the jam
and some of the sorbet,
610
00:28:44,223 --> 00:28:46,092
so that way, when you scoop it in,
611
00:28:46,092 --> 00:28:48,394
you're actually grabbing
all three elements at once.
612
00:28:49,595 --> 00:28:52,231
10, 9, 8,
613
00:28:52,231 --> 00:28:55,401
7, 6, 5,
614
00:28:55,401 --> 00:28:59,038
4, 3, 2, 1.
615
00:28:59,038 --> 00:29:00,306
That's it!
616
00:29:02,842 --> 00:29:05,011
Well done!
Nice work.
617
00:29:05,011 --> 00:29:06,979
Good job.
Well done, buddy.
618
00:29:06,979 --> 00:29:09,782
I'm really hoping the judges
love the flavour.
619
00:29:09,782 --> 00:29:12,251
That's where I'm bankin' on.
620
00:29:13,285 --> 00:29:16,555
This is a once-in-a-lifetime
experience and I'm glad I did it.
621
00:29:20,860 --> 00:29:23,462
In the battle of
home cooks vs pro cooks,
622
00:29:23,462 --> 00:29:25,798
who handled the mystery box
best?
623
00:29:25,798 --> 00:29:28,300
We're looking for
the best dish today.
624
00:29:29,635 --> 00:29:32,104
The first dish we'd
like to taste belongs to...
625
00:29:34,273 --> 00:29:36,342
...Rhiannon.
626
00:29:36,342 --> 00:29:38,544
Whoo! Go, Rhiannon!
627
00:29:45,852 --> 00:29:47,619
Rhiannon, what have you made
us?
628
00:29:49,021 --> 00:29:51,991
I've made a pineapple
upside-down sponge cake...
629
00:29:53,259 --> 00:29:54,793
...with a fennel ice cream...
630
00:29:56,228 --> 00:29:58,764
...and a pickled caramel pineapple.
631
00:29:59,932 --> 00:30:02,068
Dessert.
I know!
632
00:30:02,068 --> 00:30:03,302
What's going on?
633
00:30:03,402 --> 00:30:06,873
I just saw the pineapple and
instantly, I just went,
"Pineapple."
634
00:30:06,873 --> 00:30:08,340
I'm tropic North Queensland.
635
00:30:08,340 --> 00:30:10,776
You get pineapples on the side
of the road everywhere, you
know?
636
00:30:10,776 --> 00:30:13,145
- Yeah.
- So for me, that was really familiar.
637
00:30:13,145 --> 00:30:14,213
Cool.
638
00:30:31,830 --> 00:30:33,132
Rhiannon...
639
00:30:34,633 --> 00:30:37,870
Oh, my God. Flavour!
It is... out of control.
640
00:30:37,870 --> 00:30:40,339
Like, what you've done
really well is
641
00:30:40,339 --> 00:30:42,341
the little kind of pickled pineapple
642
00:30:42,341 --> 00:30:44,010
versus the roasted pineapple
643
00:30:44,010 --> 00:30:46,178
versus the aniseed in the ice cream.
644
00:30:46,178 --> 00:30:50,349
The thing that's going on there
is absolutely dynamite.
645
00:30:50,349 --> 00:30:52,651
You're a master of flavour.
Oh, yes!
646
00:30:52,651 --> 00:30:55,121
You love cooking with chilli,
you love always sort of
647
00:30:55,121 --> 00:30:57,056
inserting that into the
narrative wherever you can.
648
00:30:57,056 --> 00:30:59,691
And I think it was really
clever of you to kind of
649
00:30:59,691 --> 00:31:03,762
balance sweet and savoury and
sour and bright into this one dish.
650
00:31:05,097 --> 00:31:07,199
Flavours - brilliant.
651
00:31:07,199 --> 00:31:08,800
And that top part of the cake,
652
00:31:08,800 --> 00:31:12,771
you get just a slight lick of
the chilli in there.
653
00:31:12,771 --> 00:31:15,441
It's tender and it's full of flavour
654
00:31:15,441 --> 00:31:17,176
and it's got a really nice mouthfeel.
655
00:31:17,176 --> 00:31:19,145
Well done.
Thanks, guys.
656
00:31:19,145 --> 00:31:20,612
I'm stoked. Thank you.
657
00:31:20,612 --> 00:31:22,214
Awesome, Rhi!
658
00:31:22,214 --> 00:31:24,050
Good job!
Thanks, buddy.
659
00:31:27,319 --> 00:31:29,055
Standard's set.
660
00:31:29,055 --> 00:31:32,224
Next dish we'd like to taste
belongs to Lakhan.
661
00:31:32,224 --> 00:31:37,363
Whoo-hoo!
662
00:31:41,968 --> 00:31:43,569
Wowee!
663
00:31:43,569 --> 00:31:45,537
Whoo-hoo!
664
00:31:45,537 --> 00:31:47,773
What have you made us, mate?
665
00:31:48,774 --> 00:31:50,776
Rosella and olive oil parfait...
666
00:31:51,978 --> 00:31:53,579
...with grilled pineapple...
667
00:31:54,580 --> 00:31:56,615
...and fresh pineapple
with bronze fennel
668
00:31:56,615 --> 00:31:58,217
and candied rosella.
669
00:31:59,218 --> 00:32:01,020
On a scale of 1 to 10,
670
00:32:01,020 --> 00:32:02,888
how nervous are you right now?
671
00:32:02,888 --> 00:32:04,590
I am a bit nervous,
672
00:32:04,590 --> 00:32:08,827
because this wasn't what I was
originally planning to do.
673
00:32:08,827 --> 00:32:11,763
I wanted to do a betel leaf
and olive oil parfait,
674
00:32:11,763 --> 00:32:14,800
but the cream split
and I had to pivot
675
00:32:14,800 --> 00:32:17,736
and do something with what we had.
676
00:32:18,904 --> 00:32:20,806
I could definitely feel your nerves.
677
00:32:20,806 --> 00:32:24,043
I think that little bit of
self-doubt creeping in
678
00:32:24,043 --> 00:32:26,078
to go, "Can I commit
to this new dish
679
00:32:26,078 --> 00:32:28,514
"and will this new dish be
a success?"
680
00:32:28,514 --> 00:32:31,717
I can imagine that that must
be playing on your mind at the moment.
681
00:32:43,829 --> 00:32:45,264
In the mood to cook?
682
00:32:45,264 --> 00:32:49,835
Grab your aprons and try these
delicious MasterChef-approved
recipes
683
00:32:49,835 --> 00:32:51,337
on 10 play.
684
00:32:55,674 --> 00:32:57,109
I'm nervous.
685
00:32:57,109 --> 00:32:59,711
I don't know if the judges
are gonna like my parfait.
686
00:33:28,140 --> 00:33:31,877
I'm very happy to say the
texture of the parfait is sublime.
687
00:33:31,877 --> 00:33:35,314
It has a beautiful silky,
velvety texture to it.
688
00:33:35,314 --> 00:33:38,117
That slight fruitiness
from the olive oil
689
00:33:38,117 --> 00:33:40,086
really comes through.
690
00:33:42,588 --> 00:33:45,491
The olive oil parfait,
it is beautiful, mate.
691
00:33:45,491 --> 00:33:49,361
Like, I was so worried for you
because you had a few other problems
692
00:33:49,361 --> 00:33:52,264
while you were trying to get
the parfait in the freezer,
693
00:33:52,264 --> 00:33:54,666
and I was like,
"Is that gonna rush him
694
00:33:54,666 --> 00:33:56,702
"on getting the perfect
parfait mix together?"
695
00:33:56,702 --> 00:33:58,170
But I really, really dug it.
696
00:33:58,170 --> 00:33:59,705
It's such a good anchor
697
00:33:59,705 --> 00:34:01,273
for everything that
you've loaded on top.
698
00:34:02,341 --> 00:34:05,444
The fresh little
pineapple-rosella salsa -
699
00:34:05,444 --> 00:34:06,612
dynamite.
700
00:34:07,613 --> 00:34:09,581
The grilled pineapple
that you basted
701
00:34:09,581 --> 00:34:11,450
with the rosella syrup -
dynamite.
702
00:34:11,450 --> 00:34:13,051
Great result, mate.
Thank you.
703
00:34:13,051 --> 00:34:15,221
The flavours are excellent.
704
00:34:17,156 --> 00:34:19,125
A touch more acidity, for me,
705
00:34:19,125 --> 00:34:22,128
just to cut through that
rich fattiness of the parfait,
706
00:34:22,128 --> 00:34:24,330
would have been
all that was required.
707
00:34:24,330 --> 00:34:28,567
But I can see why you're a
cherished member of the NOMAD
team, mate.
708
00:34:28,567 --> 00:34:32,037
That's a very smart dessert
in terms of flavour,
709
00:34:32,037 --> 00:34:33,539
and it also looked the goods.
710
00:34:33,539 --> 00:34:35,006
Well done, mate.
Thank you so much.
711
00:34:41,447 --> 00:34:42,581
Good job. Good job.
712
00:34:42,581 --> 00:34:45,517
The next dish we'd like to
taste belongs to Antonio.
713
00:34:45,517 --> 00:34:47,419
Whoo!
714
00:34:47,419 --> 00:34:48,754
Go, Antonio!
715
00:34:49,921 --> 00:34:53,024
There's been a couple
of good desserts already.
716
00:34:53,024 --> 00:34:54,893
I really, really want immunity
717
00:34:54,893 --> 00:34:56,395
so I need to deliver.
718
00:35:01,233 --> 00:35:03,068
Antonio, what have you made
today?
719
00:35:03,068 --> 00:35:06,172
I made you a pineapple
and fennel sorbet,
720
00:35:06,172 --> 00:35:08,307
a rosella jam
721
00:35:08,307 --> 00:35:10,309
and a watercress crumble.
722
00:35:25,724 --> 00:35:27,759
Antonio...
723
00:35:27,759 --> 00:35:30,596
...as always with you,
great flavours going on.
724
00:35:32,564 --> 00:35:35,234
Pineapple and fennel sorbet,
well balanced.
725
00:35:38,337 --> 00:35:40,206
And then the jam - great
flavours,
726
00:35:40,206 --> 00:35:41,673
but a terrible texture.
727
00:35:41,673 --> 00:35:43,575
It just hasn't been
cooked out enough.
728
00:35:43,575 --> 00:35:47,479
Rosella flowers, you really
need to cook them. They take a lot.
729
00:35:48,580 --> 00:35:50,449
You know flavours so well
730
00:35:50,449 --> 00:35:52,784
and I think conceptually,
this is a really great dish.
731
00:35:52,784 --> 00:35:57,155
Even though rosella as a
flavour and ingredient to use
732
00:35:57,155 --> 00:35:59,157
is unfamiliar to you,
733
00:35:59,157 --> 00:36:02,127
I really commend you
for taking that on.
734
00:36:02,127 --> 00:36:06,532
Great effort in terms of trying
to play with new flavours,
735
00:36:06,532 --> 00:36:08,667
but I just think you need
to keep on working.
736
00:36:08,667 --> 00:36:10,436
Thank you.
737
00:36:14,973 --> 00:36:16,342
Jacqui.
738
00:36:18,076 --> 00:36:20,011
I think it looks beautiful.
739
00:36:20,011 --> 00:36:21,813
I think it eats really beautifully.
740
00:36:21,813 --> 00:36:23,449
I think we're in with a shot.
741
00:36:27,686 --> 00:36:29,154
What did you cook us today?
742
00:36:29,154 --> 00:36:30,656
A crab and fennel salad.
743
00:36:30,656 --> 00:36:33,659
I'm happy with the dish.
I'm confident with it.
744
00:36:33,659 --> 00:36:36,395
So, you know, may the best man win.
745
00:37:00,852 --> 00:37:04,290
Jacqui, great flavours.
Very impressive.
746
00:37:05,957 --> 00:37:07,459
Beautifully cooked crab.
747
00:37:09,495 --> 00:37:14,199
And I think the delicious part
here is making it somewhere between
748
00:37:14,199 --> 00:37:16,902
rich and decadent
with the brown butter
749
00:37:16,902 --> 00:37:22,240
and sort of zingy, sharp edge
with the vinegar from the jerk beans.
750
00:37:22,240 --> 00:37:25,877
It is light, it's refreshing,
it's full of flavour.
751
00:37:27,012 --> 00:37:29,147
The grilled fennel just
finishes off
752
00:37:29,147 --> 00:37:30,782
that sort of smoky sort of
flavour -
753
00:37:30,782 --> 00:37:33,018
a trademark of NOMAD.
754
00:37:34,152 --> 00:37:36,522
Even in a blindfold, I could
have picked that was your dish.
755
00:37:36,522 --> 00:37:38,023
I thought it was excellent.
Well done.
756
00:37:38,023 --> 00:37:39,257
Thank you. Thank you.
757
00:37:39,257 --> 00:37:40,859
Jacqui, stunning presentation,
758
00:37:40,859 --> 00:37:43,462
as would be expected of
a chef of your calibre.
759
00:37:43,462 --> 00:37:46,264
It's just such a lovely bite of food.
760
00:37:46,264 --> 00:37:48,334
A wonderful way to start
a lovely meal.
761
00:37:48,334 --> 00:37:49,368
Thank you.
762
00:37:49,568 --> 00:37:53,104
Jacqui, I think you really
showed off your skill today.
763
00:37:53,104 --> 00:37:55,574
To just kind of prod along
and do elements
764
00:37:55,574 --> 00:37:58,243
and then to be able
to put them all together
765
00:37:58,243 --> 00:37:59,745
and create greatness,
766
00:37:59,745 --> 00:38:01,413
that's so hard to do,
767
00:38:01,413 --> 00:38:03,482
and you've absolutely nailed it.
768
00:38:03,482 --> 00:38:07,118
It has layers upon layers
upon layers.
769
00:38:07,118 --> 00:38:08,520
Thank you!
770
00:38:08,520 --> 00:38:10,889
I think you've made a serious
play for the win today.
771
00:38:11,923 --> 00:38:13,559
Oh, she's happy now!
772
00:38:22,634 --> 00:38:24,002
Next up, Brendan!
773
00:38:25,270 --> 00:38:28,273
I'm hoping this dish
really represents me.
774
00:38:28,273 --> 00:38:30,275
It's just about beautiful produce
775
00:38:30,275 --> 00:38:33,044
and some really simple flavours
to complement it.
776
00:38:38,417 --> 00:38:40,118
Brendan, what'd you cook, mate?
777
00:38:40,118 --> 00:38:42,554
I cooked a barbecued pork chop...
778
00:38:43,789 --> 00:38:45,624
...with a burnt pineapple salsa...
779
00:38:46,625 --> 00:38:47,926
...and a fennel puree.
780
00:38:49,027 --> 00:38:50,362
Nice.
781
00:39:06,512 --> 00:39:07,646
Brendan...
782
00:39:10,015 --> 00:39:11,983
...Jacqui said you know your way
around a pork chop.
783
00:39:11,983 --> 00:39:14,620
You can definitely tell
with what you've done there.
784
00:39:14,620 --> 00:39:17,022
It was perfectly cooked.
785
00:39:17,022 --> 00:39:18,890
It's really beautifully seasoned.
786
00:39:20,091 --> 00:39:22,861
The fennel puree with
the watercress through it.
787
00:39:22,861 --> 00:39:24,630
I love that touch of watercress.
788
00:39:26,231 --> 00:39:28,934
The only thing I would have
liked is, like, some sort of vinaigrette
789
00:39:28,934 --> 00:39:31,470
to kind of break through the pork,
790
00:39:31,470 --> 00:39:33,238
the puree and bring it all together.
791
00:39:33,238 --> 00:39:35,140
But, mate, there's some
epic cooking on the plate.
792
00:39:35,140 --> 00:39:37,075
You should be super proud.
Thank you.
793
00:39:38,243 --> 00:39:41,513
Some very confident cooking
and I would expect nothing
less from you.
794
00:39:41,513 --> 00:39:44,416
I think the beans were
a really smart move.
795
00:39:44,416 --> 00:39:48,420
A really confident cook can
look at something that is a
pre-made product
796
00:39:48,420 --> 00:39:51,423
and know how to integrate it
into a dish in order to
elevate it,
797
00:39:51,423 --> 00:39:53,258
and I think you did that
to great success.
798
00:39:55,026 --> 00:39:58,129
For me, the pineapple
with the jerk beans is...
799
00:39:58,129 --> 00:40:01,199
It's just the perfect
accompaniment for pork.
800
00:40:01,199 --> 00:40:04,069
I thought it was brilliant,
mate. Really, really, really
well done.
801
00:40:04,069 --> 00:40:05,771
Thank you.
Nice one, Brendan.
802
00:40:13,011 --> 00:40:14,946
And lastly, Grace.
803
00:40:16,414 --> 00:40:19,317
When I walk this dish
up to the judges,
804
00:40:19,317 --> 00:40:22,187
they are either gonna get it
and love it
805
00:40:22,187 --> 00:40:25,223
or it's gonna be an epic fail.
806
00:40:26,492 --> 00:40:29,661
I really wanna impress the judges.
807
00:40:31,497 --> 00:40:34,633
I need this betel leaf to be crunchy
808
00:40:34,633 --> 00:40:36,267
and a hero in itself.
809
00:40:58,690 --> 00:41:01,059
Grace, there's a bit
going on. What have we got?
810
00:41:01,059 --> 00:41:03,729
So we've got tempura betel leaf
811
00:41:03,729 --> 00:41:07,966
with pork,
a pineapple and rosella sauce
812
00:41:07,966 --> 00:41:09,701
and a salsa.
813
00:41:38,196 --> 00:41:39,531
Grace...
814
00:41:42,300 --> 00:41:43,869
Oh, my God.
815
00:41:43,869 --> 00:41:45,436
You've nailed it.
816
00:41:45,436 --> 00:41:47,172
Oh, thank you!
817
00:41:47,172 --> 00:41:50,542
The tempura betel leaf.
Two things going on.
818
00:41:50,542 --> 00:41:53,178
One, you've mastered tempura.
819
00:41:54,512 --> 00:41:56,982
What it's also done,
in cooking the betel leaf
820
00:41:56,982 --> 00:41:58,984
rather than having it raw
as we normally might,
821
00:41:58,984 --> 00:42:01,319
it's just allowed the oils
to seep out...
822
00:42:02,520 --> 00:42:06,892
...and kind of perfume the
inside of that tempura batter.
823
00:42:06,892 --> 00:42:08,827
And so you get this amazing
824
00:42:08,827 --> 00:42:12,030
perfume and flavour of betel
leaf as you're eating it.
825
00:42:12,030 --> 00:42:14,733
The pork is beautifully cooked.
826
00:42:14,733 --> 00:42:17,535
And did you marinate that
in the juice of the...
827
00:42:17,535 --> 00:42:19,004
The pickle...
Yeah, you can taste it.
828
00:42:19,004 --> 00:42:20,505
It's so good.
829
00:42:21,940 --> 00:42:24,109
You are on fire!
830
00:42:24,109 --> 00:42:25,611
Absolutely amazing.
831
00:42:25,611 --> 00:42:28,313
It's just a really wonderful
bite of food.
832
00:42:28,313 --> 00:42:30,448
Lots of considerate textures.
833
00:42:31,717 --> 00:42:33,585
Beautifully, beautifully balanced.
834
00:42:34,686 --> 00:42:36,755
And it's as happy as you are,
which is...
835
00:42:36,755 --> 00:42:38,323
The best we can hope for is
836
00:42:38,323 --> 00:42:41,760
translating how you're feeling
right now onto the plate.
837
00:42:41,760 --> 00:42:44,095
It's true.
Thank you.
838
00:42:44,095 --> 00:42:47,032
It's the second faultless dish
that we've got today.
839
00:42:47,032 --> 00:42:49,067
I mean, you are right up there.
840
00:42:49,067 --> 00:42:51,202
It all starts with that tempura.
841
00:42:51,202 --> 00:42:53,404
We were interested in the concept,
842
00:42:53,404 --> 00:42:55,506
but we were somewhat doubting
843
00:42:55,506 --> 00:42:57,876
whether you could achieve
what you wanted to,
844
00:42:57,876 --> 00:42:59,477
and you have done that and some.
845
00:42:59,477 --> 00:43:03,281
And then it is all about
the goodies on top.
846
00:43:03,281 --> 00:43:06,051
You've really thought about
"How can I make this pork cutlet
847
00:43:06,051 --> 00:43:07,786
"even better than it is?"
848
00:43:07,786 --> 00:43:10,521
You should be so stoked!
I'm so happy!
849
00:43:10,521 --> 00:43:13,291
Like, you are going up against
some absolute weapons
850
00:43:13,291 --> 00:43:14,793
in the NOMAD crew
851
00:43:14,793 --> 00:43:16,427
and you are right there with them.
852
00:43:16,427 --> 00:43:17,963
So, well done, Grace.
Thank you!
853
00:43:30,942 --> 00:43:32,343
Well done!
854
00:43:38,583 --> 00:43:42,587
Today, we were on the hunt
for just one top dish.
855
00:43:43,655 --> 00:43:46,557
And so we narrowed it down
to our favourite dish
856
00:43:46,557 --> 00:43:48,459
from each team.
857
00:43:50,628 --> 00:43:52,530
From Team NOMAD,
858
00:43:52,530 --> 00:43:54,132
leading by example,
859
00:43:54,132 --> 00:43:56,868
that dish was cooked by Jacqui.
860
00:43:56,868 --> 00:43:58,336
Whoo!
861
00:44:00,739 --> 00:44:02,874
The crab salad was decadent,
862
00:44:02,874 --> 00:44:05,210
it was beautifully balanced
863
00:44:05,210 --> 00:44:07,679
and unmistakably yours.
864
00:44:09,114 --> 00:44:11,082
And from our contestants,
865
00:44:11,082 --> 00:44:12,884
that dish was cooked by Grace.
866
00:44:18,656 --> 00:44:23,128
It was an ingenious vehicle
carrying the most delicious cargo.
867
00:44:24,195 --> 00:44:25,897
Textural, vibrant,
868
00:44:25,897 --> 00:44:28,133
and surprisingly successful.
869
00:44:28,133 --> 00:44:30,135
Great work, Grace. Well done.
Thank you.
870
00:44:31,336 --> 00:44:34,706
Both of your dishes
were technically flawless
871
00:44:34,706 --> 00:44:38,376
but one dish excited us more.
872
00:44:42,113 --> 00:44:45,050
And that dish was cooked by
you, Grace.
873
00:44:45,050 --> 00:44:47,385
Ohhh!
874
00:44:47,385 --> 00:44:50,188
Oh, my God!
875
00:44:50,188 --> 00:44:52,423
Good job!
876
00:44:52,423 --> 00:44:54,125
Oh, my God!
877
00:44:55,761 --> 00:44:56,828
Man!
878
00:44:56,828 --> 00:44:59,931
Well done! Well done.
879
00:44:59,931 --> 00:45:01,299
Ohh!
880
00:45:01,299 --> 00:45:05,403
Grace, rarely in this kitchen
does a dish composed of
881
00:45:05,403 --> 00:45:07,272
such unlikely ingredients
882
00:45:07,272 --> 00:45:10,876
converge into such
a resounding success.
883
00:45:12,143 --> 00:45:15,546
Even though you may not have
been able to save yourself today,
884
00:45:15,546 --> 00:45:17,849
you successfully saved
your teammates,
885
00:45:17,849 --> 00:45:21,352
Antonio and Rhiannon,
from Sunday's elimination.
886
00:45:21,352 --> 00:45:22,854
So bittersweet!
887
00:45:22,854 --> 00:45:24,722
Yeah, I know!
888
00:45:24,722 --> 00:45:27,092
Jacqui, Brendan, Lakhan,
889
00:45:27,092 --> 00:45:28,693
our commiserations.
890
00:45:28,693 --> 00:45:31,963
Our kitchen is better
for having had you in it.
891
00:45:32,964 --> 00:45:34,933
Give it up for the NOMAD team,
then!
892
00:45:34,933 --> 00:45:37,068
Thank you!
893
00:45:37,068 --> 00:45:38,369
Thanks, guys!
894
00:45:39,704 --> 00:45:42,673
As for the rest of you,
we'll see you tomorrow.
895
00:45:45,276 --> 00:45:47,145
Congratulations.
Oh, my God!
896
00:45:47,145 --> 00:45:48,914
Well done.
Well done!
897
00:45:52,984 --> 00:45:55,987
Tomorrow night
on MasterChef Australia...
898
00:45:55,987 --> 00:45:57,455
It's Khanh Nguyen!
899
00:45:59,024 --> 00:46:04,395
...home cooks and pro cooks take
on a three-course Pressure Test
900
00:46:04,395 --> 00:46:06,131
from a master...
901
00:46:06,131 --> 00:46:07,632
Khanh's entree is
902
00:46:07,632 --> 00:46:08,900
the most
beautiful dish
903
00:46:08,900 --> 00:46:10,235
I've ever seen
in my life.
904
00:46:10,235 --> 00:46:12,670
...that blows
everyone away...
905
00:46:12,670 --> 00:46:14,139
Hoo!
You ready?
906
00:46:14,139 --> 00:46:16,141
Oh, no!
907
00:46:17,175 --> 00:46:19,144
...even
the professionals.
908
00:46:19,144 --> 00:46:21,279
Oh, no!
My God!
909
00:46:21,279 --> 00:46:23,548
I stuffed up!
Ooh!
910
00:46:29,454 --> 00:46:31,789
Captions by Red Bee Media