1 00:00:07,308 --> 00:00:09,310 NARRATOR: 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 ROBBIE: 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 (SHRIEKS) 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 JOCK: This is the perfect interpretation of what we asked for. 14 00:00:35,903 --> 00:00:37,505 ANDY: I could eat that all day. 15 00:00:37,505 --> 00:00:39,640 MELISSA: 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. (CONTESTANTS LAUGH) 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 GRACE: 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 RHIANNON: 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 CONTESTANTS: 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 ADI: Oh, stop it. There's 12 of us. Stop! 33 00:01:43,837 --> 00:01:45,339 JOCK: 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 CONTESTANTS: 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! ANDY: 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 (EXHALES STRONGLY) 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 00:02:36,990 --> 00:02:38,492 (ALL CHEER) 53 00:02:38,492 --> 00:02:39,993 BRENT: Genius! Genius. 54 00:02:39,993 --> 00:02:43,063 Wow! Oh, man! 55 00:02:45,466 --> 00:02:48,068 If your team beats the pro cooks, 56 00:02:48,068 --> 00:02:51,372 all three of you will be immune from Sunday night's elimination. 57 00:02:51,372 --> 00:02:52,840 Oh! 58 00:02:52,840 --> 00:02:54,475 Pretty good, huh? Yeah. 59 00:02:54,475 --> 00:02:57,478 That's cool, but scary. (LAUGHS) 60 00:02:57,478 --> 00:03:01,782 Now, Grace, as a result of missing the last elimination, 61 00:03:01,782 --> 00:03:04,818 whatever the outcome of your team challenge is, 62 00:03:04,818 --> 00:03:06,320 you will still be in Sunday's elimination. 63 00:03:06,320 --> 00:03:07,788 Yep. Sure. 64 00:03:08,989 --> 00:03:12,293 Rhiannon, does the thought of facing 65 00:03:12,293 --> 00:03:14,462 a professional kitchen team worry you at all? 66 00:03:14,462 --> 00:03:15,929 No, I'm stoked! 67 00:03:15,929 --> 00:03:18,866 I'm, like, any professional cook in the kitchen's exciting. 68 00:03:18,866 --> 00:03:20,501 You? Stoked? No! 69 00:03:20,501 --> 00:03:22,770 (CONTESTANTS LAUGH) No, I'm SO stoked! 70 00:03:25,606 --> 00:03:28,709 We are kicking off this week with a mystery box. 71 00:03:30,944 --> 00:03:34,682 And as you can see, there's only six boxes on display. 72 00:03:36,216 --> 00:03:40,020 So three are for today's team of you guys 73 00:03:40,020 --> 00:03:43,491 and three are for the team of chefs that you guys are up against, right? 74 00:03:44,792 --> 00:03:48,195 So to decide who's cooking in today's Mystery Box challenge, 75 00:03:48,195 --> 00:03:50,398 I've got a little sack of goodies. 76 00:03:50,398 --> 00:03:54,268 So in here are three green tokens. 77 00:03:54,268 --> 00:03:57,571 Obviously if you pick a green token, it is game on today. 78 00:03:57,571 --> 00:04:00,240 First one, put my hand into the bag... 79 00:04:00,240 --> 00:04:02,643 Ohh! 80 00:04:02,643 --> 00:04:05,279 (ALL LAUGH) 81 00:04:06,414 --> 00:04:08,015 ...and I pull out a green token. 82 00:04:09,016 --> 00:04:10,884 Oh, they're all green. No! (LAUGHS) 83 00:04:10,884 --> 00:04:12,653 Can I put it back?! 84 00:04:15,122 --> 00:04:17,024 Only Grace so far. THEO: What? 85 00:04:17,024 --> 00:04:18,859 Still only Grace so far! 86 00:04:18,859 --> 00:04:20,661 The odds are shortening. 87 00:04:20,661 --> 00:04:22,430 The odds are shortening! 88 00:04:25,899 --> 00:04:27,768 Eh! Ohh! 89 00:04:27,768 --> 00:04:30,103 You've got the green shirt, yeah! 90 00:04:30,103 --> 00:04:31,639 Where is it? 91 00:04:31,639 --> 00:04:34,007 Ohh! 92 00:04:34,007 --> 00:04:36,877 I've pulled out a green token. I'm, like, so excited! 93 00:04:36,877 --> 00:04:39,146 I'm like, "Oh, my God! I really wanted to cook today." 94 00:04:39,146 --> 00:04:40,147 (LAUGHS) 95 00:04:40,280 --> 00:04:44,251 We have a team. Now let's find out who you're versing. 96 00:04:45,619 --> 00:04:48,188 These three chefs are the cream of the crop. 97 00:04:49,490 --> 00:04:53,761 They're part of a team behind one of Sydney's hottest hatted restaurants 98 00:04:53,761 --> 00:04:58,131 which recently opened an outpost right here in Melbourne. 99 00:04:58,131 --> 00:04:59,467 Oh! Lord. 100 00:04:59,467 --> 00:05:03,170 This restaurant champions innovative international cuisine. 101 00:05:03,170 --> 00:05:06,306 Please welcome from NOMAD, 102 00:05:06,306 --> 00:05:08,809 Jacqui Challinor and her team! 103 00:05:08,809 --> 00:05:12,079 (CONTESTANTS CHEER AND APPLAUD) 104 00:05:20,988 --> 00:05:24,091 I've been to NOMAD before and the food is freaking amazing, 105 00:05:24,091 --> 00:05:25,793 so I'm a bit scared. 106 00:05:29,062 --> 00:05:30,731 Wow! 107 00:05:30,731 --> 00:05:34,368 Jacqui, so good to see you! Welcome back to the MasterChef kitchen. 108 00:05:34,368 --> 00:05:36,303 It's been a while. It's been a long while! 109 00:05:36,303 --> 00:05:38,639 Thank you for having me back. Who'd you bring with you? 110 00:05:38,639 --> 00:05:41,041 Head chef NOMAD Melbourne Brendan Katich. 111 00:05:41,041 --> 00:05:43,110 And Lakhan Bhounsle, who is our 112 00:05:43,110 --> 00:05:46,514 senior sous chef at NOMAD Sydney/ pastry chef extraordinaire. 113 00:05:46,514 --> 00:05:48,682 Ooh! Oh-ho! 114 00:05:49,717 --> 00:05:50,984 RALPH: OK! 115 00:05:50,984 --> 00:05:53,454 You've brought the big dogs with you, eh? 116 00:05:53,454 --> 00:05:55,222 We're here to compete, aren't we? 117 00:05:55,222 --> 00:05:56,990 So... (CONTESTANTS LAUGH) 118 00:05:57,991 --> 00:06:01,462 OK, this is how today's challenge is gonna work. 119 00:06:01,462 --> 00:06:03,897 You'll have 75 minutes 120 00:06:03,897 --> 00:06:05,999 to cook us whatever you want 121 00:06:05,999 --> 00:06:08,969 using at least one of the ingredients under the mystery box. 122 00:06:10,137 --> 00:06:11,772 You'll also have access 123 00:06:11,772 --> 00:06:14,141 to the under-bench pantry staples. 124 00:06:14,141 --> 00:06:16,376 We are only looking for the top dish. 125 00:06:18,211 --> 00:06:21,449 If that dish is cooked by any of our contestants, 126 00:06:21,449 --> 00:06:24,051 all three of you guys 127 00:06:24,051 --> 00:06:25,853 are immune from Sunday's elimination. 128 00:06:25,853 --> 00:06:28,021 Except Grace. Except for Grace. 129 00:06:28,021 --> 00:06:29,557 Except for me. 130 00:06:29,557 --> 00:06:31,592 Alright, guys. Head to your benches. 131 00:06:31,592 --> 00:06:33,861 (CONTESTANTS CHEER AND APPLAUD) 132 00:06:38,098 --> 00:06:40,534 You may lift your lids... now. 133 00:06:42,002 --> 00:06:43,971 Ooh! Oh, my gosh! 134 00:06:43,971 --> 00:06:45,338 (GASPS) 135 00:06:45,338 --> 00:06:47,307 Ah. OK. 136 00:06:50,210 --> 00:06:51,979 We have pork chop. 137 00:06:53,013 --> 00:06:54,047 Sand crab. 138 00:06:55,048 --> 00:06:57,150 Beautiful pineapple. 139 00:06:57,150 --> 00:06:58,185 Some fennel. 140 00:06:59,219 --> 00:07:00,220 Watercress. 141 00:07:00,220 --> 00:07:02,122 Betel leaves. 142 00:07:03,123 --> 00:07:04,124 Rosella. 143 00:07:05,125 --> 00:07:07,160 A jar of jerk beans. 144 00:07:07,160 --> 00:07:10,330 And my favourite - Hello Panda biscuits. 145 00:07:10,330 --> 00:07:11,364 (CONTESTANTS LAUGH) 146 00:07:11,364 --> 00:07:13,433 So many possibilities. 147 00:07:15,235 --> 00:07:17,738 Bring us a variety of dishes. 148 00:07:17,738 --> 00:07:20,007 Play to your strengths. 149 00:07:20,007 --> 00:07:21,875 Your 75 minutes... 150 00:07:24,377 --> 00:07:25,479 ...starts now. 151 00:07:25,479 --> 00:07:26,647 Come on, guys! 152 00:07:26,647 --> 00:07:28,315 Ooh, this is gonna be tough. 153 00:07:28,315 --> 00:07:30,117 We could bash it in a mortar and pestle 154 00:07:30,117 --> 00:07:31,652 and do, like, a saucy... 155 00:07:31,652 --> 00:07:33,787 Like your parsley sauce vibes, potentially. 156 00:07:33,787 --> 00:07:35,355 We've got a mystery box 157 00:07:35,355 --> 00:07:38,726 and only one person can win in the whole six of us. 158 00:07:38,726 --> 00:07:40,561 So if one of us win, 159 00:07:40,561 --> 00:07:43,664 we actually get to be safe from elimination! 160 00:07:43,664 --> 00:07:47,200 And if the pros win, then we go to an all-in. 161 00:07:47,200 --> 00:07:50,604 So we need to come up with a strategy that plays to our strengths. 162 00:07:51,805 --> 00:07:54,975 What are you thinking? Um, maybe a pineapple sorbet. 163 00:07:54,975 --> 00:07:56,944 Antonio's really good with sweet 164 00:07:56,944 --> 00:07:59,012 and Grace is really good with savoury. 165 00:07:59,012 --> 00:08:00,814 They're both amazing cooks. 166 00:08:00,814 --> 00:08:04,117 I'll brine the pork, I think, and then maybe a sticky glaze 167 00:08:04,117 --> 00:08:05,719 and then on the hibachi. 168 00:08:05,719 --> 00:08:08,488 Antonio and Grace both have great ideas. 169 00:08:08,488 --> 00:08:12,593 My strength is I know how to balance bold flavours 170 00:08:12,593 --> 00:08:14,562 as well as spice. 171 00:08:14,562 --> 00:08:16,296 I'm gonna do the crab. 172 00:08:17,297 --> 00:08:18,766 I'll take a little bit. 173 00:08:18,766 --> 00:08:21,368 I'll take a few legs off, maybe do a bit of a butter. 174 00:08:21,368 --> 00:08:23,370 I can do olive oil and rosella parfait. 175 00:08:23,370 --> 00:08:24,371 Ooh, jeez! 176 00:08:24,371 --> 00:08:27,007 And a rosella cream on the bottom. 177 00:08:27,007 --> 00:08:29,543 Just do something you're so confident in nailing. 178 00:08:29,543 --> 00:08:32,145 Yeah, I'm worried you're... Are you stitching yourself up? 179 00:08:32,145 --> 00:08:33,747 I don't wanna get in your head, though. 180 00:08:33,747 --> 00:08:35,549 Do what you feel you're comfortable to do. 181 00:08:35,549 --> 00:08:37,951 100%, the pressure's here. 182 00:08:37,951 --> 00:08:40,554 I don't really know what I wanna cook with. 183 00:08:40,554 --> 00:08:43,557 It's not hot but I can still feel the heat. 184 00:08:43,557 --> 00:08:45,793 (CONTESTANTS CHEER AND APPLAUD) 185 00:08:45,793 --> 00:08:46,927 Let's go! 186 00:08:55,435 --> 00:08:56,870 Spoons. I've got you spoons, Antonio. 187 00:08:56,870 --> 00:08:58,806 Oh, good work, Gracie. 188 00:09:00,140 --> 00:09:04,578 I've been a chef for...16 years now. 189 00:09:05,746 --> 00:09:08,582 10 of those will be at NOMAD this year. 190 00:09:08,582 --> 00:09:10,584 Long-service leave coming up. 191 00:09:10,584 --> 00:09:11,852 (LAUGHS) 192 00:09:11,852 --> 00:09:13,654 I love crab. 193 00:09:13,654 --> 00:09:16,023 I think it's the king of the ocean. 194 00:09:16,023 --> 00:09:18,491 I'm gonna do a little starter, 195 00:09:18,491 --> 00:09:21,094 almost like a little bit of a pickled crab salad. 196 00:09:21,094 --> 00:09:24,598 Bit of a fennel puree base. 197 00:09:24,598 --> 00:09:26,800 And, like, different layers of crab, different layers of fennel. 198 00:09:26,800 --> 00:09:29,102 And I might do, like, a little vinegary-sharp 199 00:09:29,102 --> 00:09:30,738 dressing with the pickled beans. 200 00:09:31,739 --> 00:09:33,440 Jacqui Challinor! Hey, Jacqui! 201 00:09:33,440 --> 00:09:34,608 Hello. 202 00:09:34,875 --> 00:09:37,344 You had a little chat before about what everyone was gonna cook. 203 00:09:37,344 --> 00:09:40,814 Was there any like, "You do this 'cause that's your jam"? 204 00:09:40,814 --> 00:09:42,716 Yeah, yeah. I'm gonna do a starter. 205 00:09:42,716 --> 00:09:45,418 Brendan's doing the main and Lakhan's doing the dessert. 206 00:09:45,418 --> 00:09:46,787 Right. 207 00:09:46,787 --> 00:09:50,223 Brendan's dish is really similar to 208 00:09:50,223 --> 00:09:52,225 a dish that we've got on the menu at NOMAD, 209 00:09:52,225 --> 00:09:53,727 which is a bit of a signature. 210 00:09:54,728 --> 00:09:56,630 So I'll be cooking wood-roasted pork chop 211 00:09:56,630 --> 00:09:58,131 with barbecued pineapple and fennel. 212 00:09:58,131 --> 00:10:01,568 This is just a little pineapple sort of salt rub for that pork chop. 213 00:10:02,569 --> 00:10:03,536 Go on. 214 00:10:03,536 --> 00:10:06,539 Lakhan's a bit of a wildcard, but I like that. 215 00:10:06,539 --> 00:10:08,541 JOCK: How badly... 216 00:10:10,043 --> 00:10:11,511 ...as the boss, 217 00:10:11,511 --> 00:10:13,180 do you wanna take this home today? 218 00:10:13,180 --> 00:10:16,817 Oh, look, I'm not NOT trying to win, but... (LAUGHS) 219 00:10:16,817 --> 00:10:18,952 That's all we needed to hear. She's going for it. 220 00:10:18,952 --> 00:10:21,755 I'm competitive, OK? Yeah. 221 00:10:21,755 --> 00:10:23,556 Just don't run out of time. I'll be fine. 222 00:10:23,556 --> 00:10:25,058 Stop distracting me, then! 223 00:10:27,928 --> 00:10:30,097 Today I'm cooking on the same bench as Jacqui. 224 00:10:31,098 --> 00:10:32,499 She's pretty intimidating. 225 00:10:33,867 --> 00:10:35,435 We're making completely different dishes, 226 00:10:35,435 --> 00:10:37,738 but at the end of the day, our team just needs 227 00:10:37,738 --> 00:10:40,140 one top dish to win. 228 00:10:40,140 --> 00:10:42,810 I like doing desserts, so I think I'm playing to my strengths, 229 00:10:42,810 --> 00:10:44,444 but... I don't know, we'll see. 230 00:10:46,346 --> 00:10:50,150 I'm starting off with a fennel and pineapple sorbet, 231 00:10:50,150 --> 00:10:52,085 with a watercress crumb. 232 00:10:54,621 --> 00:10:56,356 I've definitely done sorbets before, 233 00:10:56,356 --> 00:10:57,858 mostly raspberries, 234 00:10:57,858 --> 00:11:00,694 but today I'm gonna try pineapple and see how that goes. 235 00:11:00,694 --> 00:11:04,597 We're going against professionals, so this has to be the best 236 00:11:04,597 --> 00:11:07,134 pineapple and fennel sorbet the judges have ever had. 237 00:11:08,468 --> 00:11:12,639 I want the combination of flavours to have that wow factor. 238 00:11:12,639 --> 00:11:14,207 I'm really hoping it's a winning dish. 239 00:11:14,207 --> 00:11:15,843 Let's see if we can bring it home. 240 00:11:17,177 --> 00:11:19,947 Pretty simple - we're only looking for the best dish today. 241 00:11:19,947 --> 00:11:21,849 15 down. One hour to go. 242 00:11:21,849 --> 00:11:23,951 (ONLOOKERS CHEER) 243 00:11:27,687 --> 00:11:30,057 Let's go, guys! Come on! Go, Rhi! 244 00:11:30,057 --> 00:11:32,592 RHIANNON: I just keep forgetting all my equipment. It's terrible! 245 00:11:35,328 --> 00:11:37,264 Lakhan. Hello. 246 00:11:37,264 --> 00:11:38,265 What are you making? 247 00:11:38,265 --> 00:11:40,600 I'm making an olive oil and betel leaf parfait. 248 00:11:40,600 --> 00:11:42,235 Are you worried about anything at all? 249 00:11:42,235 --> 00:11:44,337 Um, I just need to get cracking 250 00:11:44,337 --> 00:11:47,507 and get this parfait in the blast freezer as soon as possible. 251 00:11:47,507 --> 00:11:48,976 So once the cream's done, 252 00:11:48,976 --> 00:11:50,443 the parfait's gonna go in and hopefully, 253 00:11:50,443 --> 00:11:52,880 she will be... set. 254 00:11:52,880 --> 00:11:54,381 Time. Time runs out. Yes. 255 00:11:54,381 --> 00:11:55,783 Super quick. I know. 256 00:11:55,783 --> 00:11:58,952 Before you know it, we'll be giving you a 10-minute countdown. 257 00:12:00,687 --> 00:12:03,690 Your parfait's not set, there's a bit of pressure... 258 00:12:03,690 --> 00:12:06,794 See, now the pressure's building. Now the pressure's building! 259 00:12:06,794 --> 00:12:08,862 Welcome to MasterChef! Good luck! 260 00:12:10,764 --> 00:12:13,566 I need to get my parfait in the blast freezer 261 00:12:13,566 --> 00:12:18,438 but I'm infusing this betel-leaf flavour in my cream. 262 00:12:18,438 --> 00:12:21,608 And that needs to cool down completely before I whip it. 263 00:12:21,608 --> 00:12:24,011 I feel the stress. I feel the pressure. 264 00:12:24,011 --> 00:12:26,046 It all feels real now. 265 00:12:29,549 --> 00:12:31,318 How's it feel to be back down there, Rhiannon? 266 00:12:31,318 --> 00:12:32,786 Oh, great, mate! 267 00:12:32,786 --> 00:12:35,355 My strategy is to go big on flavour. 268 00:12:35,355 --> 00:12:38,758 And I'm going, "I can't think of anything else but pineapple!" 269 00:12:38,758 --> 00:12:41,528 It's just, like, pineapple, pineapple, pineapple. 270 00:12:41,528 --> 00:12:44,965 I'm, like, going troppo. (LAUGHS) 271 00:12:44,965 --> 00:12:48,168 So I'm like, "I'm gonna go sweet with this one." 272 00:12:48,168 --> 00:12:50,503 And you know what? I'm not even a sweet person. 273 00:12:50,503 --> 00:12:52,005 Rhiannon! Rhiannon! 274 00:12:52,005 --> 00:12:53,006 Hey, guys! 275 00:12:53,140 --> 00:12:55,142 You're going down Sweet Alley as well, looks like. 276 00:12:55,142 --> 00:12:57,210 Yeah, I am, which is really weird. 277 00:12:57,210 --> 00:12:59,046 Yeah. Yeah, it's really weird. 278 00:12:59,046 --> 00:13:02,249 You know, like, desserts aren't generally something I will go for. 279 00:13:02,249 --> 00:13:03,716 What are you cooking? 280 00:13:03,716 --> 00:13:05,185 I'm doing a fennel ice cream 281 00:13:05,185 --> 00:13:07,320 with an upside-down caramelised pineapple cake 282 00:13:07,320 --> 00:13:08,822 with some candied fennel 283 00:13:08,822 --> 00:13:10,357 and maybe some fresh pineapple. 284 00:13:10,357 --> 00:13:12,792 I'm just gonna wing it and see how I like the flavours. 285 00:13:14,627 --> 00:13:16,997 It's not 1980. (LAUGHS) 286 00:13:16,997 --> 00:13:19,266 I'm still stuck in Nostalgia Week! 287 00:13:20,300 --> 00:13:22,669 Upside-down cakes are so retro. 288 00:13:22,669 --> 00:13:24,872 I'm pretty sure I've been eating these my whole life, 289 00:13:24,872 --> 00:13:26,339 and I'm... old. 290 00:13:26,339 --> 00:13:28,175 What am I doing? 291 00:13:38,818 --> 00:13:41,421 ADI: This week is Home Cooks vs Pro Cooks Week. 292 00:13:42,422 --> 00:13:44,224 Yeah, tough challenges ahead. 293 00:13:44,224 --> 00:13:46,226 (TIMER BEEPS) 294 00:13:46,226 --> 00:13:48,061 Why is this going up? 295 00:13:48,061 --> 00:13:49,863 You can tell that the pro chefs are pros 296 00:13:49,863 --> 00:13:51,531 because they are calm, they are collected, 297 00:13:51,531 --> 00:13:54,101 they know what they're doing, they've done it a thousand times before. 298 00:13:54,101 --> 00:13:57,504 But the pro cooks have not cooked in this kitchen before, 299 00:13:57,504 --> 00:13:59,272 they don't know where everything is. 300 00:13:59,272 --> 00:14:01,474 LAKHAN: I am a bit nervous. 301 00:14:01,474 --> 00:14:04,044 Just the pressure, working in a new space. 302 00:14:05,378 --> 00:14:06,980 I can really feel the pressure. 303 00:14:06,980 --> 00:14:08,882 Like, I can feel it in me now. 304 00:14:08,882 --> 00:14:12,285 I actually think that the home cooks have a chance today 305 00:14:12,285 --> 00:14:15,388 because just one of them needs to have the top dish. 306 00:14:17,390 --> 00:14:20,527 It's round about this time that you start realising 307 00:14:20,527 --> 00:14:22,529 just how much you've gotta do. 308 00:14:22,529 --> 00:14:24,597 You've only got 45 minutes to go. 309 00:14:24,597 --> 00:14:25,865 ANDY: Come on! 310 00:14:25,865 --> 00:14:28,068 ADI: Come on, come on, come on, come on, come on! 311 00:14:28,068 --> 00:14:31,604 Let's go, guys! Looking good! 312 00:14:31,604 --> 00:14:34,107 (LAUGHS) THEO: Oh, no! 313 00:14:34,107 --> 00:14:36,109 Hit it on the bench. Tap it on the bench. 314 00:14:37,777 --> 00:14:39,246 (LAUGHS) 315 00:14:40,680 --> 00:14:41,982 (POP!) Hey! 316 00:14:41,982 --> 00:14:43,616 Hey! Hey! 317 00:14:43,616 --> 00:14:45,652 Good job, Grace. Good job. 318 00:14:45,652 --> 00:14:47,220 JOCK: Grace. ANDY: Hi, Grace. 319 00:14:47,220 --> 00:14:48,688 Hi! How are you? Very good. 320 00:14:48,688 --> 00:14:49,689 What's cooking? 321 00:14:49,689 --> 00:14:51,959 Um, so I've got some pork brining. Yep. 322 00:14:51,959 --> 00:14:54,361 And I've juiced some pineapple and I've got the rosella in there. 323 00:14:54,361 --> 00:14:55,695 Cook that down into... 324 00:14:55,695 --> 00:14:57,497 Into a bit of a sticky sort of sauce. 325 00:14:57,497 --> 00:14:58,498 Yep. Yep. 326 00:14:58,798 --> 00:15:01,134 And then the plan is actually to tempura some betel leaves, 327 00:15:01,134 --> 00:15:04,972 slice the pork and sit it inside with a little bit of pineapple, 328 00:15:04,972 --> 00:15:06,473 fennel on top. 329 00:15:06,473 --> 00:15:07,975 The whole thing's tempura-ed? 330 00:15:07,975 --> 00:15:09,809 No, so, like, a little cup to sorta, like... 331 00:15:09,809 --> 00:15:11,011 Like a taco. As a vessel. 332 00:15:11,011 --> 00:15:12,479 A little vessel. Just the betel leaf? 333 00:15:12,479 --> 00:15:13,613 Yeah. 334 00:15:13,613 --> 00:15:16,183 Is it gonna be stable enough? I hope so. 335 00:15:16,183 --> 00:15:18,251 You're gonna have to get it, like, super crispy. 336 00:15:18,251 --> 00:15:19,319 Yeah. 337 00:15:19,319 --> 00:15:20,787 Really interested in this dish. Same. 338 00:15:20,787 --> 00:15:21,921 (LAUGHS NERVOUSLY) 339 00:15:21,921 --> 00:15:23,190 Good luck! See ya. 340 00:15:24,357 --> 00:15:26,693 Either way, I'm gonna be in the elimination cook, 341 00:15:26,693 --> 00:15:28,595 so it's an all-or-nothing day for me. 342 00:15:28,595 --> 00:15:30,097 Oh, gosh! 343 00:15:32,032 --> 00:15:34,567 To actually be here is very... 344 00:15:34,567 --> 00:15:36,836 ...very strange experience, but exciting. 345 00:15:38,438 --> 00:15:40,440 I've watched quite a bit of MasterChef. 346 00:15:40,440 --> 00:15:42,909 It's just great to see other people 347 00:15:42,909 --> 00:15:44,477 that really love food... 348 00:15:44,477 --> 00:15:46,113 Yum! 349 00:15:46,113 --> 00:15:49,749 ...the possibilities involved with food and the beauty of it. 350 00:15:49,749 --> 00:15:52,319 I couldn't resist cooking the pork chop today. 351 00:15:52,319 --> 00:15:54,721 And then to go with that, 352 00:15:54,721 --> 00:15:56,956 I'll use some of this beautiful fennel, make a puree, 353 00:15:56,956 --> 00:15:58,825 and then we'll probably do a little 354 00:15:58,825 --> 00:16:01,128 barbecued pineapple sort of salsa. 355 00:16:01,128 --> 00:16:03,230 And then some of those sliced-up beans as well 356 00:16:03,230 --> 00:16:05,598 just for that real acidity to go with the creamy fennel. 357 00:16:05,598 --> 00:16:08,468 Did you say I could take the base of the fennel? 358 00:16:08,468 --> 00:16:09,936 Yeah. You're not using it? 359 00:16:09,936 --> 00:16:12,505 You want the tops, yeah? I'll just use the green stuff. 360 00:16:12,505 --> 00:16:14,341 I think today's more about 361 00:16:14,341 --> 00:16:15,942 paying respect to that produce 362 00:16:15,942 --> 00:16:18,445 and sort of just complementing it where we can. 363 00:16:20,780 --> 00:16:22,215 MELISSA: Gentlemen, some good dishes? 364 00:16:22,215 --> 00:16:24,417 JOCK: I don't think there's a bad dish out there today. 365 00:16:24,417 --> 00:16:27,487 Nah. Antonio up the front, he's gonna do his pineapple sorbet. 366 00:16:28,588 --> 00:16:30,557 And that's really the only element that he's, like, 367 00:16:30,557 --> 00:16:32,292 super committed and set on. 368 00:16:32,292 --> 00:16:34,794 Jacqui, a crab salad. 369 00:16:34,794 --> 00:16:36,629 She's got the crab cooking, she's gonna reduce 370 00:16:36,629 --> 00:16:38,665 the liquor in there, which will give her the dressing. 371 00:16:40,500 --> 00:16:43,036 So it's gonna be a salad that's crunchy and full of texture 372 00:16:43,036 --> 00:16:44,937 and it's very NOMAD. 373 00:16:44,937 --> 00:16:47,340 I would expect nothing less from her. 374 00:16:48,541 --> 00:16:50,543 You know, they're a well-organised team. 375 00:16:50,543 --> 00:16:53,146 And all three of them sound like they could take the win out. 376 00:16:53,146 --> 00:16:54,914 They're gonna be tough to beat today. 377 00:16:54,914 --> 00:16:56,916 I mean, I think they're showing off a little bit. 378 00:16:56,916 --> 00:16:58,485 (JUDGES LAUGH) 379 00:17:01,554 --> 00:17:03,256 How you going? Good, how are you? 380 00:17:03,256 --> 00:17:04,857 Good, thanks! What's cooking this side? 381 00:17:04,857 --> 00:17:07,060 Um, got some fennel ice cream happening. 382 00:17:07,060 --> 00:17:09,096 Ooh! What about you? 383 00:17:09,096 --> 00:17:14,101 I'm doing a betel leaf and olive oil parfait. 384 00:17:14,101 --> 00:17:15,102 Yum! 385 00:17:15,102 --> 00:17:17,003 I've got Lakhan next to me making a parfait 386 00:17:17,003 --> 00:17:19,739 and I'm doing an ice cream, and I'm kinda going, 387 00:17:19,739 --> 00:17:21,908 "Oh, he's a pastry chef, I'm a home cook. 388 00:17:21,908 --> 00:17:23,676 "There's a big difference." 389 00:17:23,676 --> 00:17:27,747 And to make it even worse, I've never made fennel ice cream before. 390 00:17:27,747 --> 00:17:30,450 Can you taste the fennel? A little bit. 391 00:17:30,450 --> 00:17:33,920 But, you know, fennel and pineapple have always been great mates. 392 00:17:33,920 --> 00:17:37,257 Chuck it in a creamy, beautiful ice cream, 393 00:17:37,257 --> 00:17:38,925 they're gonna love each other. 394 00:17:38,925 --> 00:17:41,027 I'm gonna work as hard as I can 395 00:17:41,027 --> 00:17:42,795 to get this dish full of flavour. 396 00:17:42,795 --> 00:17:45,198 I'm gonna really give it my all. 397 00:17:46,199 --> 00:17:49,236 I would love to just prove why I'm in this competition. 398 00:17:49,236 --> 00:17:51,804 Today's the day. I wanna beat these pros! 399 00:17:51,804 --> 00:17:54,774 If I can pack enough flavour into this retro pineapple cake, 400 00:17:54,774 --> 00:17:56,576 I reckon I can take Lakhan out. 401 00:17:59,045 --> 00:18:01,448 I need to get on with my parfait. 402 00:18:02,415 --> 00:18:06,519 I infused betel leaves in my cream, so it was a bit hot 403 00:18:06,519 --> 00:18:08,655 and then I had to chill it down completely. 404 00:18:08,655 --> 00:18:10,323 But it's still a bit warm. 405 00:18:10,323 --> 00:18:11,958 I'm a bit stressed. 406 00:18:11,958 --> 00:18:14,627 The cream's not whipping fast enough. 407 00:18:14,627 --> 00:18:17,797 I need to crank the speed up. 408 00:18:17,797 --> 00:18:20,433 I feel my heart sinking a bit at this point. 409 00:18:22,169 --> 00:18:25,004 The parfait's not in the freezer. My cream's not whipping. 410 00:18:26,839 --> 00:18:29,776 I'm really feeling stressed and under the pump. 411 00:18:33,346 --> 00:18:35,014 Oh! 412 00:18:35,014 --> 00:18:36,949 Um, a situation. 413 00:18:36,949 --> 00:18:38,451 My cream's split. 414 00:18:38,451 --> 00:18:42,155 BRENDAN: Oh, I love you! You're the drama! 415 00:18:42,155 --> 00:18:45,392 My cream has split. I'm just looking at the bowl, wondering what to do. 416 00:18:47,727 --> 00:18:49,562 I don't know what to do at this point. 417 00:18:59,406 --> 00:19:02,275 Are you alright? Uh, my betel leaf cream split. 418 00:19:02,275 --> 00:19:03,876 I literally ran to grab a spoon. 419 00:19:03,876 --> 00:19:07,347 I'm gonna pivot. I am dropping the betel leaf completely. 420 00:19:07,347 --> 00:19:09,148 I don't have time to do it again. 421 00:19:09,148 --> 00:19:11,918 I look at the rosella. It's got a beautiful colour. 422 00:19:11,918 --> 00:19:14,387 And I see pineapple. 423 00:19:14,387 --> 00:19:16,823 So now the dish is just an olive oil parfait 424 00:19:16,823 --> 00:19:19,359 with candied rosella in it with pineapples, 425 00:19:19,359 --> 00:19:21,661 some diced pineapples tossed in some rosella syrup. 426 00:19:21,661 --> 00:19:23,496 But I'm still gonna play to my strength 427 00:19:23,496 --> 00:19:25,865 and hopefully this makes the cut. 428 00:19:25,865 --> 00:19:27,334 ANDY: Parfait in the fridge yet? No. 429 00:19:27,334 --> 00:19:28,668 (CHUCKLES) 430 00:19:28,668 --> 00:19:33,706 I know I have to get my parfait in the freezer ASAP. 431 00:19:33,706 --> 00:19:35,342 She's getting together. She's whipping. 432 00:19:39,212 --> 00:19:42,449 Sounds like today's tasting is going to be spectacular. 433 00:19:42,449 --> 00:19:44,016 30 minutes to go! 434 00:19:44,016 --> 00:19:46,085 (ONLOOKERS CHEER) 435 00:19:51,824 --> 00:19:53,526 DECLAN: Let's go, Grace! 436 00:19:56,929 --> 00:19:58,064 Mmm! 437 00:19:58,064 --> 00:20:02,735 I'm gonna be serving a fennel and pineapple sorbet. 438 00:20:02,735 --> 00:20:05,104 Sorbet's looking really good. 439 00:20:05,104 --> 00:20:08,275 I'm happy with my watercress crumb. 440 00:20:09,509 --> 00:20:11,711 Hi, Antonio! Hello, hello! 441 00:20:11,711 --> 00:20:14,581 I just candied a little bit of, uh, the rosella, 442 00:20:14,581 --> 00:20:17,216 'cause I've never tried them before, and they're so beautiful. 443 00:20:17,216 --> 00:20:19,986 I really like the colour and they just taste amazing. 444 00:20:19,986 --> 00:20:21,954 I think I wanna make now 445 00:20:21,954 --> 00:20:24,090 a little jammy or maybe syrup. 446 00:20:24,090 --> 00:20:25,758 That sounds like a fantastic idea. 447 00:20:25,758 --> 00:20:27,960 Vibrant colour, beautiful flavour, 448 00:20:27,960 --> 00:20:30,463 they really do add a lot of beauty to the dish. 449 00:20:30,463 --> 00:20:33,633 Just leave yourself enough time to bring this dish together. 450 00:20:33,633 --> 00:20:34,834 OK. Thank you. 451 00:20:34,834 --> 00:20:36,303 I've never cooked with rosella flowers before, 452 00:20:36,303 --> 00:20:38,738 so I'm not entirely sure how long should I cook them for 453 00:20:38,738 --> 00:20:40,239 to make a really nice jam. 454 00:20:40,239 --> 00:20:42,309 It sort of tastes like raspberry, 455 00:20:42,309 --> 00:20:44,076 so I'm gonna treat it exactly like that 456 00:20:44,076 --> 00:20:45,712 and they cook down pretty quick. 457 00:20:46,846 --> 00:20:49,449 RALPH: Look at you, sir! Oh, Antonio! 458 00:20:49,449 --> 00:20:51,318 Oh, you bougie boy! Pulling out the big guns! 459 00:20:51,318 --> 00:20:53,019 (LAUGHS) 460 00:20:53,019 --> 00:20:57,089 I'm just gonna get the crab meat picked. 461 00:20:59,058 --> 00:21:00,493 CATH: Oh, she's getting... 462 00:21:00,493 --> 00:21:02,395 DECLAN: Getting the meat out. OK, yep. 463 00:21:02,395 --> 00:21:04,397 You don't get much meat out of one, do you? 464 00:21:04,397 --> 00:21:05,898 No! Bloody hell! 465 00:21:05,898 --> 00:21:10,303 At this stage, I've only sort of tasted things separately. 466 00:21:10,303 --> 00:21:13,306 My next step is just putting it all together 467 00:21:13,306 --> 00:21:16,075 and seeing how it comes together in one mouthful. 468 00:21:16,075 --> 00:21:19,045 Hopefully I've built up layers of crab and fennel. 469 00:21:21,280 --> 00:21:23,450 It's all coming together and I'm loving it. 470 00:21:23,450 --> 00:21:25,117 There's the flavours of that beautiful 471 00:21:25,117 --> 00:21:26,919 creamy, silky puree down the bottom, 472 00:21:26,919 --> 00:21:28,521 the crunch from the fresh fennel 473 00:21:28,521 --> 00:21:30,357 and the beautiful soft, silky crab. 474 00:21:30,357 --> 00:21:33,560 It's layered up and it eats well. That was the intention. 475 00:21:33,560 --> 00:21:37,096 Jacqui - I understand why she's the boss. 476 00:21:38,130 --> 00:21:43,470 She is just doing her job so effortlessly. 477 00:21:45,137 --> 00:21:48,174 I hope the contestants can do enough to beat Jacqui. 478 00:21:49,241 --> 00:21:52,445 I'm sorry, but how can you compete against 479 00:21:52,445 --> 00:21:55,548 a crab salad being served in its own shell? 480 00:21:55,548 --> 00:21:58,885 You know, like, that's next level. (LAUGHS) 481 00:22:01,488 --> 00:22:03,623 Cakes look good. They're soft and fluffy. 482 00:22:03,623 --> 00:22:07,827 Rhi's doing a sweet today, which is not normally her forte. 483 00:22:07,827 --> 00:22:12,599 So I'm quite proud of her for, you know, going outside of the square. 484 00:22:12,599 --> 00:22:14,233 RUE: Oh, looks good, Rhi. 485 00:22:14,233 --> 00:22:16,436 RHIANNON: Yeah, it tastes really good too. 486 00:22:16,436 --> 00:22:17,704 Yep. 487 00:22:17,704 --> 00:22:19,706 I was concerned about the fennel flavour coming through, 488 00:22:19,706 --> 00:22:21,307 but I ended up adding a bit more. 489 00:22:21,307 --> 00:22:22,675 Pretty happy with it. 490 00:22:22,675 --> 00:22:24,544 Do you have any brine left, Gracie? 491 00:22:24,544 --> 00:22:26,045 Yep, a little bit. 492 00:22:26,045 --> 00:22:28,681 How much do you need? I just need a tiny bit. I only... 493 00:22:28,681 --> 00:22:30,149 Here, I'll leave that with you, babe. 494 00:22:30,149 --> 00:22:32,952 Are you gonna need that? Um... save me what you can. 495 00:22:32,952 --> 00:22:35,287 I'm pickling my pineapple here. 496 00:22:35,287 --> 00:22:38,157 I'm adding the brine from the bean liquid 497 00:22:38,157 --> 00:22:40,593 to put a bit of chilli into my pineapple. 498 00:22:40,593 --> 00:22:42,294 I have to put chilli in everything. 499 00:22:42,294 --> 00:22:44,063 You know, who doesn't love chilli? 500 00:22:46,265 --> 00:22:48,000 So I'm on track, 501 00:22:48,000 --> 00:22:51,804 but, I mean, the cooks from NOMAD are crazy ridiculous, 502 00:22:51,804 --> 00:22:54,273 so I'm gonna go as hard as I possibly can. 503 00:22:55,274 --> 00:22:57,109 LAKHAN: I am a big fan of MasterChef. 504 00:22:57,109 --> 00:22:59,211 That was a big lockdown project for us, 505 00:22:59,211 --> 00:23:01,748 to sit at home, watch every single episode during dinnertime. 506 00:23:01,748 --> 00:23:04,050 I could feel the stress sitting on the couch, just like, 507 00:23:04,050 --> 00:23:06,953 "Get the ice cream in the machine NOW!" 508 00:23:06,953 --> 00:23:11,157 I don't wanna be that person, but... I am that person today. 509 00:23:11,157 --> 00:23:13,560 I feel the stress, I feel the pressure. 510 00:23:13,560 --> 00:23:15,361 It all feels real now. 511 00:23:15,361 --> 00:23:19,932 No parfait, no dish, so... I'm hoping that the parfait sets. 512 00:23:19,932 --> 00:23:21,233 Let's see! 513 00:23:25,071 --> 00:23:27,373 BRENDAN: Oh, you got a big old chop. (GRACE LAUGHS) Yeah! 514 00:23:27,373 --> 00:23:29,308 I've got my pork on the hibachi. 515 00:23:30,910 --> 00:23:33,112 When you are limited to your ingredients, 516 00:23:33,112 --> 00:23:35,014 you need to be creative with how you bring 517 00:23:35,014 --> 00:23:36,616 more flavour, and so 518 00:23:36,616 --> 00:23:39,318 there's nothing better than that smoky fire flavour 519 00:23:39,318 --> 00:23:40,787 that you get from the hibachi. 520 00:23:40,787 --> 00:23:43,556 But I do notice 521 00:23:43,556 --> 00:23:45,291 just to my left... 522 00:23:46,726 --> 00:23:51,330 ...Brendan also has his beautiful cut of pork 523 00:23:51,330 --> 00:23:53,032 on a hibachi. 524 00:23:53,032 --> 00:23:55,234 Feeling right at home right now. 525 00:23:55,234 --> 00:23:58,437 The crux of what we do at NOMAD is all centred around 526 00:23:58,437 --> 00:24:00,139 cooking over the open fire. 527 00:24:01,273 --> 00:24:03,743 There's something very simple about cooking over fire, 528 00:24:03,743 --> 00:24:05,678 and there's nowhere to really hide. 529 00:24:05,678 --> 00:24:09,415 Perfection for me is just a nice, juicy piece of pork. 530 00:24:09,415 --> 00:24:12,685 So just gotta nail the cook on this. 531 00:24:14,554 --> 00:24:17,056 It is the battle of the pork chops up this back bench. 532 00:24:17,056 --> 00:24:18,725 I mean, I'm a little bit nervous. 533 00:24:18,725 --> 00:24:20,693 Obviously we've got the pros over here. 534 00:24:20,693 --> 00:24:24,130 I don't think he's got a single care in mind. 535 00:24:24,130 --> 00:24:25,898 He looks like he's just in his element. 536 00:24:25,898 --> 00:24:27,366 Don't let that burn. 537 00:24:27,366 --> 00:24:31,403 These guys cook with fire every day. It's what they do best. 538 00:24:31,403 --> 00:24:35,742 So I wanna make sure that my idea is different in order to stand out. 539 00:24:35,742 --> 00:24:37,777 I'm gonna do the betel leaf tempura 540 00:24:37,777 --> 00:24:40,012 and I'll, like, serve three little betel leaves 541 00:24:40,012 --> 00:24:41,480 with slices of the pork. 542 00:24:41,480 --> 00:24:43,650 Inside? Yeah. Yeah. 543 00:24:44,651 --> 00:24:46,085 Hopefully I'll have enough time 544 00:24:46,085 --> 00:24:47,620 to play around with this tempura batter. 545 00:24:47,620 --> 00:24:50,056 I've never done a tempura-ed betel leaf. 546 00:24:50,056 --> 00:24:53,960 I don't want the betel leaf to break when the judges eat it. 547 00:24:53,960 --> 00:24:57,329 That tempura batter needs to be really crispy. 548 00:24:57,329 --> 00:24:59,532 If these betel leaves don't work, 549 00:24:59,532 --> 00:25:02,034 I'm not sure how it's gonna work out for me today. 550 00:25:02,034 --> 00:25:03,636 The pressure is on. 551 00:25:13,713 --> 00:25:16,683 Time to make those all-important final decisions. 552 00:25:16,683 --> 00:25:18,517 You've only got 15 minutes to go! 553 00:25:18,517 --> 00:25:20,319 Let's go! Let's go! 554 00:25:20,319 --> 00:25:22,655 (CONTESTANT WHISTLES) 555 00:25:22,655 --> 00:25:24,256 Let's go, guys, let's go! Come on! 556 00:25:27,026 --> 00:25:28,160 How you going? 557 00:25:28,160 --> 00:25:30,029 Stressed. Stressed? (LAUGHS) 558 00:25:31,363 --> 00:25:35,467 Just trialling out my tempura betel leaves at the moment. 559 00:25:35,467 --> 00:25:37,103 Yeah, hopefully it works out! 560 00:25:38,304 --> 00:25:40,840 I want the betel leaf to just be the perfect vessel 561 00:25:40,840 --> 00:25:42,341 for the beautiful pork. 562 00:25:44,877 --> 00:25:46,312 Oh, that looks amazing! 563 00:25:46,312 --> 00:25:48,047 I think it's working! 564 00:25:49,048 --> 00:25:50,516 BRENT: Is it crunchy still? 565 00:25:50,516 --> 00:25:52,251 Yeah, it's OK! Good? 566 00:25:52,251 --> 00:25:53,252 Yeah! 567 00:25:53,252 --> 00:25:54,887 Now that I've tasted the betel leaf 568 00:25:54,887 --> 00:25:56,623 and I'm seeing that it's holding its shape, 569 00:25:56,623 --> 00:25:59,391 I think that this might actually work. 570 00:25:59,391 --> 00:26:00,559 Oh, yum! 571 00:26:00,559 --> 00:26:01,894 That's good. 572 00:26:01,894 --> 00:26:04,330 Yeah, that's good, Grace. Clever. 573 00:26:04,330 --> 00:26:07,299 I've also got some pickled fennel in the fridge. 574 00:26:07,299 --> 00:26:10,102 I've prepared a little salsa number with my pineapple 575 00:26:10,102 --> 00:26:12,271 and my pickled green beans. 576 00:26:12,271 --> 00:26:17,343 I've got a sauce reducing now to glaze over the top of my pork. 577 00:26:17,343 --> 00:26:19,679 And I'm just working to have 578 00:26:19,679 --> 00:26:21,280 everything ready to go 579 00:26:21,280 --> 00:26:22,915 for when I wanna plate. 580 00:26:22,915 --> 00:26:24,450 CATH: Good job, Grace! 581 00:26:24,450 --> 00:26:27,219 It would be so cool if I could save my team 582 00:26:27,219 --> 00:26:28,755 and bring home the victory today. 583 00:26:30,189 --> 00:26:32,792 BRENDAN: My burnt pineapple salsa's done. 584 00:26:32,792 --> 00:26:34,260 The fennel puree's made. 585 00:26:34,260 --> 00:26:36,195 It just all comes down to that pork. 586 00:26:38,931 --> 00:26:40,566 So the pork's the star of the dish. 587 00:26:42,735 --> 00:26:45,437 I'm looking to have a beautifully cooked piece of pork. 588 00:26:45,437 --> 00:26:48,574 Nice colour on the outside but still tender and juicy on the inside. 589 00:26:51,043 --> 00:26:53,846 As soon as I see that pork, I know I'm in a happy place. 590 00:26:54,847 --> 00:26:57,116 I'm just hoping that that balance of the salsa 591 00:26:57,116 --> 00:27:00,820 and the richness of the puree can really top off that pork nicely. 592 00:27:00,820 --> 00:27:02,922 I'd love to get the top dish today. 593 00:27:02,922 --> 00:27:06,058 Be a nice little feather in the cap to walk back to NOMAD with. 594 00:27:06,058 --> 00:27:09,095 But there's definitely some stiff competition out there. 595 00:27:09,095 --> 00:27:10,296 Five minutes to go! 596 00:27:10,296 --> 00:27:12,164 ANDY: Come on, five minutes! 597 00:27:15,034 --> 00:27:17,737 Lakhan, is your stuff frozen, bro, or what? 598 00:27:17,737 --> 00:27:18,971 LAKHAN: Hopefully. 599 00:27:18,971 --> 00:27:20,740 This is the moment of truth. 600 00:27:22,441 --> 00:27:23,976 No parfait, no dish. 601 00:27:26,879 --> 00:27:29,181 And it's a success. Whew! 602 00:27:29,181 --> 00:27:30,983 But I still feel nervous. 603 00:27:30,983 --> 00:27:32,985 I don't know if the judges are gonna like it 604 00:27:32,985 --> 00:27:34,586 because it started off as something 605 00:27:34,586 --> 00:27:36,488 and it's not the same thing on the plate. 606 00:27:37,890 --> 00:27:39,959 RHIANNON: It's time to start building the cake. 607 00:27:39,959 --> 00:27:42,061 You've just gotta put it upside down. 608 00:27:43,395 --> 00:27:44,897 Oh, that looks awesome! 609 00:27:46,098 --> 00:27:49,501 Beautiful chilli pickled caramel. Pour that over the top. 610 00:27:50,636 --> 00:27:52,338 I've tasted it all and I like it. 611 00:27:53,339 --> 00:27:55,742 For me, it's definitely up my flavour alley. 612 00:27:55,742 --> 00:27:58,878 But Lakhan's is so beautiful. 613 00:28:00,612 --> 00:28:02,481 It's, like, the prettiest thing I've ever seen. 614 00:28:02,481 --> 00:28:05,284 I don't know whether my retro cake's gonna be good enough. 615 00:28:05,284 --> 00:28:09,321 Just on looks alone, I don't think my chances are good! (LAUGHS) 616 00:28:09,321 --> 00:28:11,690 JOCK: One minute to go! Come on! 617 00:28:11,690 --> 00:28:13,025 Come on! 618 00:28:13,025 --> 00:28:15,661 Come on, guys! Come on! 619 00:28:19,799 --> 00:28:21,433 What is she doing?! One minute! 620 00:28:21,433 --> 00:28:23,069 Get it on the plate! 621 00:28:23,069 --> 00:28:25,237 Just keeping on my toes! 622 00:28:29,075 --> 00:28:31,010 JACQUI: When I finish the crab salad 623 00:28:31,010 --> 00:28:32,879 with the burnt butter over the top, 624 00:28:32,879 --> 00:28:36,648 I'm really, really, really stoked with how it's all come together. 625 00:28:36,648 --> 00:28:39,986 ANTONIO: For the plating, I want each scoop 626 00:28:39,986 --> 00:28:42,354 to grab some of the watercress crumb, 627 00:28:42,354 --> 00:28:44,223 some of the jam and some of the sorbet, 628 00:28:44,223 --> 00:28:46,092 so that way, when you scoop it in, 629 00:28:46,092 --> 00:28:48,394 you're actually grabbing all three elements at once. 630 00:28:49,595 --> 00:28:52,231 ALL: 10, 9, 8, 631 00:28:52,231 --> 00:28:55,401 7, 6, 5, 632 00:28:55,401 --> 00:28:59,038 4, 3, 2, 1. 633 00:28:59,038 --> 00:29:00,306 That's it! 634 00:29:00,306 --> 00:29:02,842 (ONLOOKERS CHEER) 635 00:29:02,842 --> 00:29:05,011 Well done! (LAUGHS) Nice work. 636 00:29:05,011 --> 00:29:06,979 Good job. Well done, buddy. 637 00:29:06,979 --> 00:29:09,782 I'm really hoping the judges love the flavour. 638 00:29:09,782 --> 00:29:12,251 That's where I'm bankin' on. 639 00:29:13,285 --> 00:29:16,555 This is a once-in-a-lifetime experience and I'm glad I did it. 640 00:29:20,860 --> 00:29:23,462 In the battle of home cooks vs pro cooks, 641 00:29:23,462 --> 00:29:25,798 who handled the mystery box best? 642 00:29:25,798 --> 00:29:28,300 We're looking for the best dish today. 643 00:29:29,635 --> 00:29:32,104 JOCK: The first dish we'd like to taste belongs to... 644 00:29:34,273 --> 00:29:36,342 ...Rhiannon. 645 00:29:36,342 --> 00:29:38,544 (CONTESTANTS CHEER) ADI: Whoo! Go, Rhiannon! 646 00:29:45,852 --> 00:29:47,619 Rhiannon, what have you made us? 647 00:29:49,021 --> 00:29:51,991 I've made a pineapple upside-down sponge cake... 648 00:29:53,259 --> 00:29:54,793 ...with a fennel ice cream... 649 00:29:56,228 --> 00:29:58,764 ...and a pickled caramel pineapple. 650 00:29:59,932 --> 00:30:02,068 Dessert. I know! 651 00:30:02,068 --> 00:30:03,302 What's going on? 652 00:30:03,402 --> 00:30:06,873 I just saw the pineapple and instantly, I just went, "Pineapple." 653 00:30:06,873 --> 00:30:08,340 I'm tropic North Queensland. 654 00:30:08,340 --> 00:30:10,776 You get pineapples on the side of the road everywhere, you know? 655 00:30:10,776 --> 00:30:13,145 - Yeah. - So for me, that was really familiar. 656 00:30:13,145 --> 00:30:14,213 Cool. 657 00:30:31,830 --> 00:30:33,132 ANDY: Rhiannon... 658 00:30:34,633 --> 00:30:37,870 Oh, my God. Flavour! It is... out of control. 659 00:30:37,870 --> 00:30:40,339 Like, what you've done really well is 660 00:30:40,339 --> 00:30:42,341 the little kind of pickled pineapple 661 00:30:42,341 --> 00:30:44,010 versus the roasted pineapple 662 00:30:44,010 --> 00:30:46,178 versus the aniseed in the ice cream. 663 00:30:46,178 --> 00:30:50,349 The thing that's going on there is absolutely dynamite. 664 00:30:50,349 --> 00:30:52,651 You're a master of flavour. Oh, yes! 665 00:30:52,651 --> 00:30:55,121 You love cooking with chilli, you love always sort of 666 00:30:55,121 --> 00:30:57,056 inserting that into the narrative wherever you can. 667 00:30:57,056 --> 00:30:59,691 And I think it was really clever of you to kind of 668 00:30:59,691 --> 00:31:03,762 balance sweet and savoury and sour and bright into this one dish. 669 00:31:05,097 --> 00:31:07,199 Flavours - brilliant. 670 00:31:07,199 --> 00:31:08,800 And that top part of the cake, 671 00:31:08,800 --> 00:31:12,771 you get just a slight lick of the chilli in there. 672 00:31:12,771 --> 00:31:15,441 It's tender and it's full of flavour 673 00:31:15,441 --> 00:31:17,176 and it's got a really nice mouthfeel. 674 00:31:17,176 --> 00:31:19,145 Well done. Thanks, guys. 675 00:31:19,145 --> 00:31:20,612 I'm stoked. Thank you. 676 00:31:20,612 --> 00:31:22,214 CATH: Awesome, Rhi! 677 00:31:22,214 --> 00:31:24,050 Good job! Thanks, buddy. 678 00:31:27,319 --> 00:31:29,055 Standard's set. 679 00:31:29,055 --> 00:31:32,224 Next dish we'd like to taste belongs to Lakhan. 680 00:31:32,224 --> 00:31:37,363 Whoo-hoo! 681 00:31:41,968 --> 00:31:43,569 CATH: Wowee! 682 00:31:43,569 --> 00:31:45,537 Whoo-hoo! 683 00:31:45,537 --> 00:31:47,773 What have you made us, mate? 684 00:31:48,774 --> 00:31:50,776 Rosella and olive oil parfait... 685 00:31:51,978 --> 00:31:53,579 ...with grilled pineapple... 686 00:31:54,580 --> 00:31:56,615 ...and fresh pineapple with bronze fennel 687 00:31:56,615 --> 00:31:58,217 and candied rosella. 688 00:31:59,218 --> 00:32:01,020 On a scale of 1 to 10, 689 00:32:01,020 --> 00:32:02,888 how nervous are you right now? 690 00:32:02,888 --> 00:32:04,590 I am a bit nervous, 691 00:32:04,590 --> 00:32:08,827 because this wasn't what I was originally planning to do. 692 00:32:08,827 --> 00:32:11,763 I wanted to do a betel leaf and olive oil parfait, 693 00:32:11,763 --> 00:32:14,800 but the cream split and I had to pivot 694 00:32:14,800 --> 00:32:17,736 and do something with what we had. 695 00:32:18,904 --> 00:32:20,806 I could definitely feel your nerves. 696 00:32:20,806 --> 00:32:24,043 I think that little bit of self-doubt creeping in 697 00:32:24,043 --> 00:32:26,078 to go, "Can I commit to this new dish 698 00:32:26,078 --> 00:32:28,514 "and will this new dish be a success?" 699 00:32:28,514 --> 00:32:31,717 I can imagine that that must be playing on your mind at the moment. 700 00:32:43,829 --> 00:32:45,264 NARRATOR: In the mood to cook? 701 00:32:45,264 --> 00:32:49,835 Grab your aprons and try these delicious MasterChef-approved recipes 702 00:32:49,835 --> 00:32:51,337 on 10 play. 703 00:32:55,674 --> 00:32:57,109 I'm nervous. 704 00:32:57,109 --> 00:32:59,711 I don't know if the judges are gonna like my parfait. 705 00:33:28,140 --> 00:33:31,877 I'm very happy to say the texture of the parfait is sublime. 706 00:33:31,877 --> 00:33:35,314 It has a beautiful silky, velvety texture to it. 707 00:33:35,314 --> 00:33:38,117 That slight fruitiness from the olive oil 708 00:33:38,117 --> 00:33:40,086 really comes through. 709 00:33:42,588 --> 00:33:45,491 The olive oil parfait, it is beautiful, mate. 710 00:33:45,491 --> 00:33:49,361 Like, I was so worried for you because you had a few other problems 711 00:33:49,361 --> 00:33:52,264 while you were trying to get the parfait in the freezer, 712 00:33:52,264 --> 00:33:54,666 and I was like, "Is that gonna rush him 713 00:33:54,666 --> 00:33:56,702 "on getting the perfect parfait mix together?" 714 00:33:56,702 --> 00:33:58,170 But I really, really dug it. 715 00:33:58,170 --> 00:33:59,705 It's such a good anchor 716 00:33:59,705 --> 00:34:01,273 for everything that you've loaded on top. 717 00:34:02,341 --> 00:34:05,444 The fresh little pineapple-rosella salsa - 718 00:34:05,444 --> 00:34:06,612 dynamite. 719 00:34:07,613 --> 00:34:09,581 The grilled pineapple that you basted 720 00:34:09,581 --> 00:34:11,450 with the rosella syrup - dynamite. 721 00:34:11,450 --> 00:34:13,051 Great result, mate. Thank you. 722 00:34:13,051 --> 00:34:15,221 The flavours are excellent. 723 00:34:17,156 --> 00:34:19,125 A touch more acidity, for me, 724 00:34:19,125 --> 00:34:22,128 just to cut through that rich fattiness of the parfait, 725 00:34:22,128 --> 00:34:24,330 would have been all that was required. 726 00:34:24,330 --> 00:34:28,567 But I can see why you're a cherished member of the NOMAD team, mate. 727 00:34:28,567 --> 00:34:32,037 That's a very smart dessert in terms of flavour, 728 00:34:32,037 --> 00:34:33,539 and it also looked the goods. 729 00:34:33,539 --> 00:34:35,006 Well done, mate. Thank you so much. 730 00:34:35,006 --> 00:34:36,775 (ONLOOKERS CHEER AND APPLAUD) 731 00:34:41,447 --> 00:34:42,581 Good job. Good job. 732 00:34:42,581 --> 00:34:45,517 The next dish we'd like to taste belongs to Antonio. 733 00:34:45,517 --> 00:34:47,419 (ONLOOKERS APPLAUD) Whoo! 734 00:34:47,419 --> 00:34:48,754 Go, Antonio! 735 00:34:49,921 --> 00:34:53,024 ANTONIO: There's been a couple of good desserts already. 736 00:34:53,024 --> 00:34:54,893 I really, really want immunity 737 00:34:54,893 --> 00:34:56,395 so I need to deliver. 738 00:35:01,233 --> 00:35:03,068 Antonio, what have you made today? 739 00:35:03,068 --> 00:35:06,172 I made you a pineapple and fennel sorbet, 740 00:35:06,172 --> 00:35:08,307 a rosella jam 741 00:35:08,307 --> 00:35:10,309 and a watercress crumble. 742 00:35:25,724 --> 00:35:27,759 JOCK: Antonio... 743 00:35:27,759 --> 00:35:30,596 ...as always with you, great flavours going on. 744 00:35:32,564 --> 00:35:35,234 Pineapple and fennel sorbet, well balanced. 745 00:35:38,337 --> 00:35:40,206 And then the jam - great flavours, 746 00:35:40,206 --> 00:35:41,673 but a terrible texture. 747 00:35:41,673 --> 00:35:43,575 It just hasn't been cooked out enough. 748 00:35:43,575 --> 00:35:47,479 Rosella flowers, you really need to cook them. They take a lot. 749 00:35:48,580 --> 00:35:50,449 You know flavours so well 750 00:35:50,449 --> 00:35:52,784 and I think conceptually, this is a really great dish. 751 00:35:52,784 --> 00:35:57,155 Even though rosella as a flavour and ingredient to use 752 00:35:57,155 --> 00:35:59,157 is unfamiliar to you, 753 00:35:59,157 --> 00:36:02,127 I really commend you for taking that on. 754 00:36:02,127 --> 00:36:06,532 Great effort in terms of trying to play with new flavours, 755 00:36:06,532 --> 00:36:08,667 but I just think you need to keep on working. 756 00:36:08,667 --> 00:36:10,436 Thank you. 757 00:36:14,973 --> 00:36:16,342 Jacqui. 758 00:36:16,342 --> 00:36:18,076 (APPLAUSE) 759 00:36:18,076 --> 00:36:20,011 JACQUI: I think it looks beautiful. 760 00:36:20,011 --> 00:36:21,813 I think it eats really beautifully. 761 00:36:21,813 --> 00:36:23,449 I think we're in with a shot. 762 00:36:27,686 --> 00:36:29,154 What did you cook us today? 763 00:36:29,154 --> 00:36:30,656 A crab and fennel salad. 764 00:36:30,656 --> 00:36:33,659 I'm happy with the dish. I'm confident with it. 765 00:36:33,659 --> 00:36:36,395 So, you know, may the best man win. 766 00:37:00,852 --> 00:37:04,290 Jacqui, great flavours. Very impressive. 767 00:37:05,957 --> 00:37:07,459 Beautifully cooked crab. 768 00:37:09,495 --> 00:37:14,199 And I think the delicious part here is making it somewhere between 769 00:37:14,199 --> 00:37:16,902 rich and decadent with the brown butter 770 00:37:16,902 --> 00:37:22,240 and sort of zingy, sharp edge with the vinegar from the jerk beans. 771 00:37:22,240 --> 00:37:25,877 It is light, it's refreshing, it's full of flavour. 772 00:37:27,012 --> 00:37:29,147 The grilled fennel just finishes off 773 00:37:29,147 --> 00:37:30,782 that sort of smoky sort of flavour - 774 00:37:30,782 --> 00:37:33,018 a trademark of NOMAD. 775 00:37:34,152 --> 00:37:36,522 Even in a blindfold, I could have picked that was your dish. 776 00:37:36,522 --> 00:37:38,023 I thought it was excellent. Well done. 777 00:37:38,023 --> 00:37:39,257 Thank you. Thank you. 778 00:37:39,257 --> 00:37:40,859 Jacqui, stunning presentation, 779 00:37:40,859 --> 00:37:43,462 as would be expected of a chef of your calibre. 780 00:37:43,462 --> 00:37:46,264 It's just such a lovely bite of food. 781 00:37:46,264 --> 00:37:48,334 A wonderful way to start a lovely meal. 782 00:37:48,334 --> 00:37:49,368 Thank you. 783 00:37:49,568 --> 00:37:53,104 Jacqui, I think you really showed off your skill today. 784 00:37:53,104 --> 00:37:55,574 To just kind of prod along and do elements 785 00:37:55,574 --> 00:37:58,243 and then to be able to put them all together 786 00:37:58,243 --> 00:37:59,745 and create greatness, 787 00:37:59,745 --> 00:38:01,413 that's so hard to do, 788 00:38:01,413 --> 00:38:03,482 and you've absolutely nailed it. 789 00:38:03,482 --> 00:38:07,118 It has layers upon layers upon layers. 790 00:38:07,118 --> 00:38:08,520 Thank you! 791 00:38:08,520 --> 00:38:10,889 I think you've made a serious play for the win today. 792 00:38:11,923 --> 00:38:13,559 Oh, she's happy now! 793 00:38:22,634 --> 00:38:24,002 Next up, Brendan! 794 00:38:25,270 --> 00:38:28,273 I'm hoping this dish really represents me. 795 00:38:28,273 --> 00:38:30,275 It's just about beautiful produce 796 00:38:30,275 --> 00:38:33,044 and some really simple flavours to complement it. 797 00:38:38,417 --> 00:38:40,118 Brendan, what'd you cook, mate? 798 00:38:40,118 --> 00:38:42,554 I cooked a barbecued pork chop... 799 00:38:43,789 --> 00:38:45,624 ...with a burnt pineapple salsa... 800 00:38:46,625 --> 00:38:47,926 ...and a fennel puree. 801 00:38:49,027 --> 00:38:50,362 Nice. 802 00:39:06,512 --> 00:39:07,646 Brendan... 803 00:39:10,015 --> 00:39:11,983 ...Jacqui said you know your way around a pork chop. 804 00:39:11,983 --> 00:39:14,620 You can definitely tell with what you've done there. 805 00:39:14,620 --> 00:39:17,022 It was perfectly cooked. 806 00:39:17,022 --> 00:39:18,890 It's really beautifully seasoned. 807 00:39:20,091 --> 00:39:22,861 The fennel puree with the watercress through it. 808 00:39:22,861 --> 00:39:24,630 I love that touch of watercress. 809 00:39:26,231 --> 00:39:28,934 The only thing I would have liked is, like, some sort of vinaigrette 810 00:39:28,934 --> 00:39:31,470 to kind of break through the pork, 811 00:39:31,470 --> 00:39:33,238 the puree and bring it all together. 812 00:39:33,238 --> 00:39:35,140 But, mate, there's some epic cooking on the plate. 813 00:39:35,140 --> 00:39:37,075 You should be super proud. Thank you. 814 00:39:38,243 --> 00:39:41,513 Some very confident cooking and I would expect nothing less from you. 815 00:39:41,513 --> 00:39:44,416 I think the beans were a really smart move. 816 00:39:44,416 --> 00:39:48,420 A really confident cook can look at something that is a pre-made product 817 00:39:48,420 --> 00:39:51,423 and know how to integrate it into a dish in order to elevate it, 818 00:39:51,423 --> 00:39:53,258 and I think you did that to great success. 819 00:39:55,026 --> 00:39:58,129 For me, the pineapple with the jerk beans is... 820 00:39:58,129 --> 00:40:01,199 It's just the perfect accompaniment for pork. 821 00:40:01,199 --> 00:40:04,069 I thought it was brilliant, mate. Really, really, really well done. 822 00:40:04,069 --> 00:40:05,771 Thank you. Nice one, Brendan. 823 00:40:05,771 --> 00:40:07,939 (ONLOOKERS APPLAUD) 824 00:40:13,011 --> 00:40:14,946 And lastly, Grace. 825 00:40:14,946 --> 00:40:16,414 (ONLOOKERS CHEER AND APPLAUD) 826 00:40:16,414 --> 00:40:19,317 GRACE: When I walk this dish up to the judges, 827 00:40:19,317 --> 00:40:22,187 they are either gonna get it and love it 828 00:40:22,187 --> 00:40:25,223 or it's gonna be an epic fail. 829 00:40:26,492 --> 00:40:29,661 I really wanna impress the judges. 830 00:40:31,497 --> 00:40:34,633 I need this betel leaf to be crunchy 831 00:40:34,633 --> 00:40:36,267 and a hero in itself. 832 00:40:51,583 --> 00:40:53,051 (GRACE WHIMPERS) 833 00:40:58,690 --> 00:41:01,059 ANDY: Grace, there's a bit going on. What have we got? 834 00:41:01,059 --> 00:41:03,729 So we've got tempura betel leaf 835 00:41:03,729 --> 00:41:07,966 with pork, a pineapple and rosella sauce 836 00:41:07,966 --> 00:41:09,701 and a salsa. 837 00:41:25,216 --> 00:41:26,652 (CRUNCH!) 838 00:41:26,652 --> 00:41:29,521 (CRUNCH, CRUNCH!) 839 00:41:32,190 --> 00:41:33,491 (CRUNCH!) 840 00:41:38,196 --> 00:41:39,531 Grace... 841 00:41:42,300 --> 00:41:43,869 Oh, my God. 842 00:41:43,869 --> 00:41:45,436 You've nailed it. 843 00:41:45,436 --> 00:41:47,172 Oh, thank you! 844 00:41:47,172 --> 00:41:50,542 The tempura betel leaf. Two things going on. 845 00:41:50,542 --> 00:41:53,178 One, you've mastered tempura. 846 00:41:54,512 --> 00:41:56,982 What it's also done, in cooking the betel leaf 847 00:41:56,982 --> 00:41:58,984 rather than having it raw as we normally might, 848 00:41:58,984 --> 00:42:01,319 it's just allowed the oils to seep out... 849 00:42:02,520 --> 00:42:06,892 ...and kind of perfume the inside of that tempura batter. 850 00:42:06,892 --> 00:42:08,827 And so you get this amazing 851 00:42:08,827 --> 00:42:12,030 perfume and flavour of betel leaf as you're eating it. 852 00:42:12,030 --> 00:42:14,733 The pork is beautifully cooked. 853 00:42:14,733 --> 00:42:17,535 And did you marinate that in the juice of the... 854 00:42:17,535 --> 00:42:19,004 The pickle... Yeah, you can taste it. 855 00:42:19,004 --> 00:42:20,505 It's so good. 856 00:42:21,940 --> 00:42:24,109 You are on fire! 857 00:42:24,109 --> 00:42:25,611 Absolutely amazing. 858 00:42:25,611 --> 00:42:28,313 It's just a really wonderful bite of food. 859 00:42:28,313 --> 00:42:30,448 Lots of considerate textures. 860 00:42:31,717 --> 00:42:33,585 Beautifully, beautifully balanced. 861 00:42:34,686 --> 00:42:36,755 And it's as happy as you are, which is... 862 00:42:36,755 --> 00:42:38,323 The best we can hope for is 863 00:42:38,323 --> 00:42:41,760 translating how you're feeling right now onto the plate. 864 00:42:41,760 --> 00:42:44,095 It's true. Thank you. 865 00:42:44,095 --> 00:42:47,032 It's the second faultless dish that we've got today. 866 00:42:47,032 --> 00:42:49,067 I mean, you are right up there. 867 00:42:49,067 --> 00:42:51,202 It all starts with that tempura. 868 00:42:51,202 --> 00:42:53,404 We were interested in the concept, 869 00:42:53,404 --> 00:42:55,506 but we were somewhat doubting 870 00:42:55,506 --> 00:42:57,876 whether you could achieve what you wanted to, 871 00:42:57,876 --> 00:42:59,477 and you have done that and some. 872 00:42:59,477 --> 00:43:03,281 And then it is all about the goodies on top. 873 00:43:03,281 --> 00:43:06,051 You've really thought about "How can I make this pork cutlet 874 00:43:06,051 --> 00:43:07,786 "even better than it is?" 875 00:43:07,786 --> 00:43:10,521 You should be so stoked! I'm so happy! 876 00:43:10,521 --> 00:43:13,291 Like, you are going up against some absolute weapons 877 00:43:13,291 --> 00:43:14,793 in the NOMAD crew 878 00:43:14,793 --> 00:43:16,427 and you are right there with them. 879 00:43:16,427 --> 00:43:17,963 So, well done, Grace. Thank you! 880 00:43:17,963 --> 00:43:20,065 (CONTESTANTS CHEER) 881 00:43:24,169 --> 00:43:25,536 (GIGGLES HAPPILY) 882 00:43:30,942 --> 00:43:32,343 Well done! 883 00:43:38,583 --> 00:43:42,587 Today, we were on the hunt for just one top dish. 884 00:43:43,655 --> 00:43:46,557 And so we narrowed it down to our favourite dish 885 00:43:46,557 --> 00:43:48,459 from each team. 886 00:43:50,628 --> 00:43:52,530 From Team NOMAD, 887 00:43:52,530 --> 00:43:54,132 leading by example, 888 00:43:54,132 --> 00:43:56,868 that dish was cooked by Jacqui. 889 00:43:56,868 --> 00:43:58,336 Whoo! 890 00:44:00,739 --> 00:44:02,874 The crab salad was decadent, 891 00:44:02,874 --> 00:44:05,210 it was beautifully balanced 892 00:44:05,210 --> 00:44:07,679 and unmistakably yours. 893 00:44:09,114 --> 00:44:11,082 And from our contestants, 894 00:44:11,082 --> 00:44:12,884 that dish was cooked by Grace. 895 00:44:12,884 --> 00:44:15,020 (ONLOOKERS CHEER AND APPLAUD) 896 00:44:18,656 --> 00:44:23,128 It was an ingenious vehicle carrying the most delicious cargo. 897 00:44:24,195 --> 00:44:25,897 Textural, vibrant, 898 00:44:25,897 --> 00:44:28,133 and surprisingly successful. 899 00:44:28,133 --> 00:44:30,135 Great work, Grace. Well done. Thank you. 900 00:44:31,336 --> 00:44:34,706 Both of your dishes were technically flawless 901 00:44:34,706 --> 00:44:38,376 but one dish excited us more. 902 00:44:42,113 --> 00:44:45,050 And that dish was cooked by you, Grace. 903 00:44:45,050 --> 00:44:47,385 Ohhh! 904 00:44:47,385 --> 00:44:50,188 Oh, my God! 905 00:44:50,188 --> 00:44:52,423 ANTONIO: Good job! 906 00:44:52,423 --> 00:44:54,125 Oh, my God! 907 00:44:55,761 --> 00:44:56,828 Man! 908 00:44:56,828 --> 00:44:59,931 Well done! Well done. 909 00:44:59,931 --> 00:45:01,299 Ohh! 910 00:45:01,299 --> 00:45:05,403 Grace, rarely in this kitchen does a dish composed of 911 00:45:05,403 --> 00:45:07,272 such unlikely ingredients 912 00:45:07,272 --> 00:45:10,876 converge into such a resounding success. 913 00:45:12,143 --> 00:45:15,546 Even though you may not have been able to save yourself today, 914 00:45:15,546 --> 00:45:17,849 you successfully saved your teammates, 915 00:45:17,849 --> 00:45:21,352 Antonio and Rhiannon, from Sunday's elimination. 916 00:45:21,352 --> 00:45:22,854 So bittersweet! 917 00:45:22,854 --> 00:45:24,722 Yeah, I know! 918 00:45:24,722 --> 00:45:27,092 Jacqui, Brendan, Lakhan, 919 00:45:27,092 --> 00:45:28,693 our commiserations. 920 00:45:28,693 --> 00:45:31,963 Our kitchen is better for having had you in it. 921 00:45:32,964 --> 00:45:34,933 Give it up for the NOMAD team, then! 922 00:45:34,933 --> 00:45:37,068 Thank you! 923 00:45:37,068 --> 00:45:38,369 Thanks, guys! 924 00:45:39,704 --> 00:45:42,673 As for the rest of you, we'll see you tomorrow. 925 00:45:45,276 --> 00:45:47,145 Congratulations. Oh, my God! 926 00:45:47,145 --> 00:45:48,914 Well done. Well done! 927 00:45:52,984 --> 00:45:55,987 NARRATOR: Tomorrow night on MasterChef Australia... 928 00:45:55,987 --> 00:45:57,455 It's Khanh Nguyen! 929 00:45:57,455 --> 00:45:59,024 (CONTESTANTS CHEER) 930 00:45:59,024 --> 00:46:04,395 ...home cooks and pro cooks take on a three-course Pressure Test 931 00:46:04,395 --> 00:46:06,131 from a master... 932 00:46:06,131 --> 00:46:07,632 MALISSA: Khanh's entree is 933 00:46:07,632 --> 00:46:08,900 the most beautiful dish 934 00:46:08,900 --> 00:46:10,235 I've ever seen in my life. 935 00:46:10,235 --> 00:46:12,670 ...that blows everyone away... 936 00:46:12,670 --> 00:46:14,139 Hoo! MELISSA: You ready? 937 00:46:14,139 --> 00:46:16,141 Oh, no! 938 00:46:17,175 --> 00:46:19,144 ...even the professionals. 939 00:46:19,144 --> 00:46:21,279 Oh, no! My God! 940 00:46:21,279 --> 00:46:23,548 I stuffed up! Ooh! 941 00:46:29,454 --> 00:46:31,789 Captions by Red Bee Media