1 00:00:00,000 --> 00:00:00,040 Hayley, 2 00:00:00,000 --> 00:00:00,040 Hayley, thanks 3 00:00:00,040 --> 00:00:00,320 Hayley, thanks for 4 00:00:00,320 --> 00:00:00,440 Hayley, thanks for joining 5 00:00:01,000 --> 00:00:08,280 NARRATOR: Previously on MasterChef Australia... 6 00:00:08,280 --> 00:00:11,400 ..this major milestone 7 00:00:11,400 --> 00:00:14,200 and this massive legend... 8 00:00:14,200 --> 00:00:17,040 Holy crap - Curtis Stone! (CHORTLES) 9 00:00:17,040 --> 00:00:18,520 CURTIS: Let's go, come on! 10 00:00:18,520 --> 00:00:21,960 ..provided all the motivation they needed... 11 00:00:21,960 --> 00:00:24,360 DECLAN: Curtis definitely has high expectations. 12 00:00:24,360 --> 00:00:27,360 You know, he's a Michelin-star chef. 13 00:00:27,360 --> 00:00:30,680 Curtis Stone just said my ice-cream was looking good. Yes! 14 00:00:30,680 --> 00:00:35,320 ..in a service challenge celebrating root vegetables. 15 00:00:35,320 --> 00:00:37,480 MELISSA: That's clever cooking that is multidimensional. 16 00:00:37,480 --> 00:00:38,960 Really interesting to eat. 17 00:00:38,960 --> 00:00:40,560 ANDY: That is primo. 18 00:00:40,560 --> 00:00:44,440 JOCK: It sings of beautiful beetroot. I really love it. 19 00:00:44,440 --> 00:00:47,520 ..with the green team claiming the win. 20 00:00:47,520 --> 00:00:48,960 Congratulations! 21 00:00:48,960 --> 00:00:52,080 Whoo! Well done, guys! 22 00:00:53,080 --> 00:00:55,960 Tonight, Curtis returns 23 00:00:55,960 --> 00:00:59,440 with a very special battle for immunity... 24 00:00:59,440 --> 00:01:02,560 BRENT: I just want to win this thing so bad. 25 00:01:02,560 --> 00:01:06,560 ..and the prize of a lifetime. 26 00:01:10,600 --> 00:01:13,720 (RELAXED MUSIC) 27 00:01:16,320 --> 00:01:18,200 RUE: I'm excited. ADI: I'm excited! 28 00:01:18,200 --> 00:01:19,680 This is my first Immunity Challenge! 29 00:01:19,680 --> 00:01:21,600 Oh, that's awesome, Rue! 30 00:01:21,600 --> 00:01:23,800 (LAUGHS) Beautiful day. 31 00:01:23,800 --> 00:01:26,920 Yeah, it is. It's glorious. Oh, my gosh. 32 00:01:26,920 --> 00:01:29,120 Day for it! 33 00:01:30,640 --> 00:01:32,320 Good luck, guys! 34 00:01:35,680 --> 00:01:38,160 (GANTRY CONTESTANTS CHEER) 35 00:01:42,800 --> 00:01:44,520 Curtis Stone in the house again, 36 00:01:44,520 --> 00:01:46,040 which is wonderful! 37 00:01:46,040 --> 00:01:49,040 I've been in a couple of Immunities, but I've not pulled off a win yet, 38 00:01:49,040 --> 00:01:51,120 so, hopefully, today could be my day. 39 00:02:01,200 --> 00:02:02,760 Good morning, everybody. 40 00:02:02,760 --> 00:02:04,120 Good morning! Morning! 41 00:02:05,120 --> 00:02:07,600 Please welcome back Curtis Stone! 42 00:02:07,600 --> 00:02:10,240 (CONTESTANTS CHEER) 43 00:02:16,160 --> 00:02:19,040 This is an Immunity Challenge 44 00:02:19,040 --> 00:02:23,160 which means that one of you will win guaranteed immunity 45 00:02:23,160 --> 00:02:24,920 from Sunday night's elimination. 46 00:02:24,920 --> 00:02:26,200 Yes! So good! 47 00:02:26,200 --> 00:02:30,080 But because it's MasterChef: Secrets & Surprises, 48 00:02:30,080 --> 00:02:33,600 today's Immunity Challenge is a bit of a surprise. 49 00:02:33,600 --> 00:02:35,240 Ooh! Oh! 50 00:02:35,240 --> 00:02:38,960 At the end of today, one of you will win immunity 51 00:02:38,960 --> 00:02:40,840 from Sunday night's elimination, but... 52 00:02:42,960 --> 00:02:47,040 ..there will be no extra chance of an immunity pin up for grabs today. 53 00:02:47,040 --> 00:02:48,520 Not happening. 54 00:02:50,160 --> 00:02:53,320 And that's because whoever wins today's challenge 55 00:02:53,320 --> 00:02:59,120 will also win the biggest prize we've ever given away. 56 00:02:59,120 --> 00:03:00,600 Ohh! (ADI LAUGHS NERVOUSLY) 57 00:03:01,760 --> 00:03:07,360 In round 1, we want you to bring us your family's secret condiment. 58 00:03:08,640 --> 00:03:13,000 But only the top three condiments will progress to round 2 59 00:03:13,000 --> 00:03:16,280 where the HUGE PRIZE is on offer. 60 00:03:18,360 --> 00:03:19,880 (CHUCKLES) 61 00:03:19,880 --> 00:03:23,840 Usually we'd wait till round 2 to tell you what you're playing for. 62 00:03:25,200 --> 00:03:28,280 But because this is such a huge prize, 63 00:03:28,280 --> 00:03:30,600 we reckon you should know right now. 64 00:03:30,600 --> 00:03:33,640 Light that flame, get you guys going. 65 00:03:33,640 --> 00:03:35,960 So the winner of round 2, 66 00:03:35,960 --> 00:03:39,560 they'll not only win immunity from Sunday's elimination, 67 00:03:39,560 --> 00:03:43,320 but they'll also have their winning condiment bottled 68 00:03:43,320 --> 00:03:47,800 and rolled out en masse direct to the shelves of Coles 69 00:03:47,800 --> 00:03:51,560 for a limited time right around the whole country. 70 00:03:51,560 --> 00:03:53,560 Ohh! You're kidding! 71 00:03:53,560 --> 00:03:55,160 Let's go! 72 00:03:55,160 --> 00:03:57,680 Oh! How good is that? 73 00:03:57,680 --> 00:04:00,440 RHIANNON: This is epic! Oh, my God! 74 00:04:00,440 --> 00:04:02,440 Please let me win today! 75 00:04:02,440 --> 00:04:05,040 I'd actually just go and stand there 76 00:04:05,040 --> 00:04:06,840 and just, like, show all the customers 77 00:04:06,840 --> 00:04:09,080 that this is me. (LAUGHS) 78 00:04:09,080 --> 00:04:10,920 This is the one! 79 00:04:10,920 --> 00:04:13,520 Oh, man! This is the one to win. 80 00:04:16,520 --> 00:04:19,880 Speaking of condiments - what's a great condiment to you? 81 00:04:19,880 --> 00:04:23,120 Look, a condiment, to me, is something that improves a meal. 82 00:04:23,120 --> 00:04:26,160 So I think you've gotta think through all the different dishes 83 00:04:26,160 --> 00:04:28,000 that you can use a condiment for. 84 00:04:28,000 --> 00:04:31,840 Guys, I don't even know if I have the words to explain 85 00:04:31,840 --> 00:04:34,120 the magnitude of this opportunity. 86 00:04:34,120 --> 00:04:38,680 People spend years trying to just get that introduction 87 00:04:38,680 --> 00:04:42,040 to maybe one day get a product on the shelves at Coles. 88 00:04:43,600 --> 00:04:48,200 You guys are guaranteed that if you serve us the best condiment 89 00:04:48,200 --> 00:04:50,040 and win round 2 today, 90 00:04:50,040 --> 00:04:52,400 you end up on the shelves tomorrow. 91 00:04:52,400 --> 00:04:54,280 Wow! 92 00:04:54,280 --> 00:04:56,200 It all starts with one product. 93 00:04:56,200 --> 00:04:58,440 And if that product's good enough and it works, 94 00:04:58,440 --> 00:04:59,920 who knows where it takes you? 95 00:05:01,560 --> 00:05:05,400 In round 1, we're gonna give you 45 minutes 96 00:05:05,400 --> 00:05:07,280 to make your secret condiment. 97 00:05:07,280 --> 00:05:10,000 Curtis, I think it's only right that you do the honours. 98 00:05:10,000 --> 00:05:11,560 You wanna set them off? 99 00:05:11,560 --> 00:05:13,600 You ready, guys? ALL: Yes! 100 00:05:13,600 --> 00:05:17,080 Good, because your time starts...now! Good luck! 101 00:05:17,080 --> 00:05:19,040 Go, go! (ONLOOKERS CHEER) 102 00:05:20,520 --> 00:05:22,000 RALPH: Let's go. 103 00:05:22,000 --> 00:05:25,400 RUE: Today we're actually going to be making 104 00:05:25,400 --> 00:05:27,320 our own condiment. 105 00:05:28,960 --> 00:05:31,160 I love this. I love this! 106 00:05:31,160 --> 00:05:34,720 I feel like I've been waiting for this day! (GIGGLES) 107 00:05:34,720 --> 00:05:36,520 Yep. 108 00:05:36,520 --> 00:05:38,720 I actually love all condiments, 109 00:05:38,720 --> 00:05:41,000 but there's one that I'm in love with. 110 00:05:41,000 --> 00:05:43,160 Perfect. I think I'm done. 111 00:05:43,160 --> 00:05:45,320 Barbecue sauce. Let's go, Rue! 112 00:05:46,760 --> 00:05:50,520 I actually never had barbecue sauce until I came to Australia 113 00:05:50,520 --> 00:05:54,040 and when I had barbecue sauce, I immediately fell in love. 114 00:05:54,040 --> 00:05:56,800 And I'm actually doing, like, a sweet, 115 00:05:56,800 --> 00:06:00,240 tangy, smoky, spicy barbecue sauce. 116 00:06:00,240 --> 00:06:01,840 MALISSA: Come on, Rue! 117 00:06:01,840 --> 00:06:06,440 There is definitely no secret barbecue sauce recipe in my family. 118 00:06:06,440 --> 00:06:08,080 I have no reference other than 119 00:06:08,080 --> 00:06:10,400 the barbecue sauce I've gotten from Coles. 120 00:06:12,680 --> 00:06:16,200 How did Zimbabwe not have barbecue sauce? Like, it's the best thing. 121 00:06:17,640 --> 00:06:19,160 When I tasted it, 122 00:06:19,160 --> 00:06:20,920 my mind was... 123 00:06:20,920 --> 00:06:22,400 (IMITATES EXPLOSION) 124 00:06:22,400 --> 00:06:23,400 ..blown. 125 00:06:24,400 --> 00:06:26,360 I will definitely make sure that 126 00:06:26,360 --> 00:06:28,120 this is the best barbecue sauce they've tried. 127 00:06:29,320 --> 00:06:31,960 I cannot wait for them to try it. 128 00:06:32,960 --> 00:06:34,440 JOCK: How good is this? 129 00:06:34,440 --> 00:06:39,200 I mean, how hard is it to get a product even into Coles, 130 00:06:39,200 --> 00:06:40,760 let alone in this time frame? 131 00:06:40,760 --> 00:06:44,560 Like, tomorrow, one of those guys is gonna have a product on the shelf. 132 00:06:44,560 --> 00:06:45,880 It's hard, right? 133 00:06:45,880 --> 00:06:48,040 It's...it's virtually impossible. 134 00:06:48,040 --> 00:06:52,000 There's millions of transactions per week that happen in Coles, 135 00:06:52,000 --> 00:06:53,800 so you're literally in front of the entire country 136 00:06:53,800 --> 00:06:55,320 over a period of time. 137 00:06:55,320 --> 00:06:57,120 To be able to come up with one recipe 138 00:06:57,120 --> 00:06:58,760 that everybody gets to try, 139 00:06:58,760 --> 00:07:00,360 it's a pretty special opportunity. 140 00:07:00,360 --> 00:07:02,720 And it's all about that little jar of deliciousness. 141 00:07:02,720 --> 00:07:04,720 We love condiments. I mean, I can't live without them. 142 00:07:04,720 --> 00:07:06,200 It could also be life-changing. 143 00:07:06,200 --> 00:07:08,720 Like, if this thing absolutely flies, 144 00:07:08,720 --> 00:07:10,760 they're not taking it off. 145 00:07:14,440 --> 00:07:16,320 Rhiannon. Hey! 146 00:07:16,320 --> 00:07:17,800 What are you making? Tell me. 147 00:07:17,800 --> 00:07:21,120 I'm doing, like, a Thai-inspired chilli, mango and pineapple chutney. 148 00:07:21,120 --> 00:07:24,120 And is that something that you think is missing 149 00:07:24,120 --> 00:07:26,000 from a supermarket shelf? 150 00:07:26,000 --> 00:07:28,880 Bloody oath it is! Why pineapple? 151 00:07:28,880 --> 00:07:32,200 Because I'm from North Queensland, so I'm a bit troppo, you know? 152 00:07:32,200 --> 00:07:34,120 So pineapple, mango, that's what we love. 153 00:07:34,120 --> 00:07:36,880 (ALL LAUGH) 154 00:07:36,880 --> 00:07:39,960 What is it? What's the thing? The sweet, the sour, the salty. 155 00:07:39,960 --> 00:07:42,360 They're just gonna go, "Yum!" How spicy are you talking? 156 00:07:42,360 --> 00:07:44,760 No, it's not that spicy. I'm feeding it to the kids. 157 00:07:44,760 --> 00:07:45,840 You are? OK. Yeah. 158 00:07:45,840 --> 00:07:48,240 Well, as long as your kids can handle a little bit of spice. 159 00:07:48,240 --> 00:07:49,440 A little bit of spice. Yeah. 160 00:07:49,440 --> 00:07:51,280 I want it to have that kick 161 00:07:51,280 --> 00:07:54,000 but I don't want it to be, like, blow your head off. 162 00:07:54,000 --> 00:07:56,120 I need to get that balance right. 163 00:07:56,120 --> 00:07:59,000 MALISSA: Whoo! Go, Rhi! Whoo! CATH: Yes! 164 00:07:59,000 --> 00:08:01,000 ANTONIO: Let's go, Ralphie. 165 00:08:05,600 --> 00:08:06,840 Ralph. G'day. 166 00:08:06,840 --> 00:08:08,560 How are you, mate? I'm good, and yourself? 167 00:08:08,560 --> 00:08:10,360 What are you doing? Chakalaka. 168 00:08:10,360 --> 00:08:12,800 It's like a South African vegetable relish. 169 00:08:12,800 --> 00:08:14,400 And you pretty much have it with anything. 170 00:08:14,400 --> 00:08:16,000 Really, barbecues is what we have it with. 171 00:08:16,000 --> 00:08:17,520 Every time you have a barbecue... 172 00:08:17,520 --> 00:08:19,680 A braai! Yeah, as we call it, a braai. 173 00:08:19,680 --> 00:08:21,680 And you'd have that ready to go on the side. 174 00:08:21,680 --> 00:08:24,760 What is gonna give you that top three spot today? 175 00:08:24,760 --> 00:08:26,360 I always add a little bit of thyme 176 00:08:26,360 --> 00:08:28,400 and a little bit of rosemary in there as well 177 00:08:28,400 --> 00:08:30,040 and then I just balance with lime. 178 00:08:30,040 --> 00:08:31,520 I like mine a little bit hotter, 179 00:08:31,520 --> 00:08:34,640 but also I love the smokiness to come through in my chakalaka. 180 00:08:34,640 --> 00:08:37,400 So as long as this tastes fantastic, people will try it. 181 00:08:37,400 --> 00:08:39,440 And if you're the only player in the market, 182 00:08:39,440 --> 00:08:41,640 well, I tell you what, that's a good place to be. 183 00:08:41,640 --> 00:08:43,440 (LAUGHS) Yeah, let's hope so! Thank you. 184 00:08:44,880 --> 00:08:47,400 So we don't have much time with this, 45 minutes. 185 00:08:47,400 --> 00:08:48,880 But luckily it's mainly vegetables 186 00:08:48,880 --> 00:08:50,480 and to kind of break those vegetables down, 187 00:08:50,480 --> 00:08:51,960 we don't need too much time. 188 00:08:51,960 --> 00:08:54,040 But I haven't got time to char my capsicum 189 00:08:54,040 --> 00:08:56,480 so instead I'm just gonna use smoked paprika 190 00:08:56,480 --> 00:08:58,080 and I'm gonna put a little bit extra 191 00:08:58,080 --> 00:09:00,280 just to enhance that smoky flavour. 192 00:09:00,280 --> 00:09:02,280 CATH: How's Curtis's hair! 193 00:09:02,280 --> 00:09:04,360 MALISSA: It's a great head of hair! It's amazing! 194 00:09:05,360 --> 00:09:07,600 There's a place on the shelf with your name on it. 195 00:09:07,600 --> 00:09:10,600 30 minutes to go! Come on, only 30 minutes! 196 00:09:10,600 --> 00:09:12,680 (ONLOOKERS CHEER AND CLAP) 197 00:09:12,680 --> 00:09:14,560 Oh, my gosh. 198 00:09:21,520 --> 00:09:24,840 I'm gonna go with a sort of North-African-inspired condiment 199 00:09:24,840 --> 00:09:26,320 sort of like a harissa. 200 00:09:26,320 --> 00:09:27,720 I love harissa. 201 00:09:27,720 --> 00:09:29,560 I think it goes so well, you know, 202 00:09:29,560 --> 00:09:31,840 stirred into dips and on meats. 203 00:09:31,840 --> 00:09:33,640 But I don't want it to be too spicy. 204 00:09:33,640 --> 00:09:35,600 DECLAN: Nice, Adi! Let's go! 205 00:09:36,600 --> 00:09:39,200 I'm gonna use capsicum, a little bit of charred eggplant 206 00:09:39,200 --> 00:09:41,440 and get it to be a smoky flavour. 207 00:09:41,440 --> 00:09:42,680 Looks good. 208 00:09:42,680 --> 00:09:45,640 I am also using citrus - orange and some lemon - 209 00:09:45,640 --> 00:09:47,440 which'll just give it a little bit of lift. 210 00:09:48,680 --> 00:09:50,600 I just want this to be really flavoursome 211 00:09:50,600 --> 00:09:52,080 but also really accessible. 212 00:09:52,080 --> 00:09:55,200 It'll have a little kick to it, but, you know, 213 00:09:55,200 --> 00:09:56,800 I want everyone to eat this, 214 00:09:56,800 --> 00:09:59,040 not just spice fiends. 215 00:09:59,040 --> 00:10:01,200 So...just spicy enough. 216 00:10:02,440 --> 00:10:05,840 I need to work a lot faster because I need time 217 00:10:05,840 --> 00:10:08,880 to concentrate these flavours with those spices. 218 00:10:12,000 --> 00:10:13,800 Brent, what are you making? 219 00:10:13,800 --> 00:10:16,760 I'm doing a mango chilli sauce. 220 00:10:16,760 --> 00:10:18,800 Is this something in the family or... 221 00:10:18,800 --> 00:10:20,800 Yeah, I've done this sauce a fair few times. 222 00:10:20,800 --> 00:10:23,800 It's not, like, in-your-face spicy. How did you come up with the recipe? 223 00:10:23,800 --> 00:10:26,960 I knew I wanted sweetness, so I used dates 224 00:10:26,960 --> 00:10:28,480 instead of using sugar. 225 00:10:28,480 --> 00:10:30,480 Yeah, I just had some maple syrup there one day 226 00:10:30,480 --> 00:10:31,960 and I just thought, you know, 227 00:10:31,960 --> 00:10:34,360 "I want it a bit more sweeter, so let's add it in," 228 00:10:34,360 --> 00:10:36,320 And it just... You know, it works. 229 00:10:36,320 --> 00:10:38,520 Are you ready for your face to be on a jar, mate? 230 00:10:38,520 --> 00:10:40,240 That beard of yours? (LAUGHS) 231 00:10:40,240 --> 00:10:41,240 Good luck, buddy. Thank you! 232 00:10:41,240 --> 00:10:43,280 CATH: Let's go! Come on, Brent! 233 00:10:45,520 --> 00:10:47,920 I would absolutely love to have my ugly mug 234 00:10:47,920 --> 00:10:49,840 on a jar in Coles. 235 00:10:49,840 --> 00:10:52,200 This is, like, massive for any of us to win. 236 00:10:52,200 --> 00:10:54,680 My strategy is I want to 237 00:10:54,680 --> 00:10:57,400 put something in a jar that I would use, 238 00:10:57,400 --> 00:10:59,160 you know, on a Sunday afternoon. 239 00:10:59,160 --> 00:11:01,320 A few cold beers, the footy's on, 240 00:11:01,320 --> 00:11:03,520 barbecue, slather a bit of this. 241 00:11:03,520 --> 00:11:05,440 It goes on everything. Anything fatty. 242 00:11:05,440 --> 00:11:06,920 Fish loves it. 243 00:11:06,920 --> 00:11:10,120 Like your pork bellies, your lamb shanks 244 00:11:10,120 --> 00:11:12,320 even chuck it on the old humble snags. 245 00:11:12,320 --> 00:11:14,240 So, yeah, I'm excited to cook it. 246 00:11:14,240 --> 00:11:15,760 (PROCESSOR WHIRRS) 247 00:11:18,520 --> 00:11:20,200 Rue. Hello! 248 00:11:20,200 --> 00:11:22,080 What are you making? I'm intrigued. 249 00:11:22,080 --> 00:11:23,960 Rue's BarbeRue Sauce. Barbecue sauce. 250 00:11:23,960 --> 00:11:26,400 I see what you did there. Yep. 251 00:11:26,400 --> 00:11:29,320 Yes! (LAUGHS) BarbeRue Sauce. OK. 252 00:11:29,320 --> 00:11:32,320 Tell me, why is your barbecue sauce the best? 253 00:11:32,320 --> 00:11:34,600 I'm just taking, like, a little bit of a detour, 254 00:11:34,600 --> 00:11:37,960 so this one is a bit sweet, a bit spicy, a bit tangy. 255 00:11:37,960 --> 00:11:39,840 Sweet, spicy, tangy. 256 00:11:39,840 --> 00:11:41,840 I love all of those things in a barbecue sauce! 257 00:11:41,840 --> 00:11:44,000 Sounds good to me! Sounds good. 258 00:11:44,000 --> 00:11:46,040 So I'm kinda looking forward to this one! 259 00:11:46,040 --> 00:11:49,360 Yeah, I will not disappoint, yeah. Thank you! Thank you, guys. 260 00:11:50,640 --> 00:11:52,880 Normally, a barbecue sauce is mostly sweet. 261 00:11:52,880 --> 00:11:55,840 And I've just decided to go 262 00:11:55,840 --> 00:11:57,360 tangy and spicy. 263 00:11:57,360 --> 00:11:59,760 So, smoked paprika 264 00:11:59,760 --> 00:12:02,120 and some cayenne pepper. 265 00:12:02,120 --> 00:12:03,680 CATH: I love that colour, Rue! 266 00:12:03,680 --> 00:12:05,800 You know, for the hot date, 267 00:12:05,800 --> 00:12:07,800 because would it be a hot date without the cayenne? 268 00:12:07,800 --> 00:12:09,120 No! 269 00:12:12,680 --> 00:12:14,440 Not too hot, then, Rue, is it? Good? 270 00:12:14,440 --> 00:12:15,920 (WHISPERS) It's spicy. 271 00:12:15,920 --> 00:12:18,480 I need to balance this barbecue sauce. 272 00:12:20,320 --> 00:12:22,920 I keep tasting, I keep tasting, I keep tasting. 273 00:12:23,920 --> 00:12:26,080 But there was so much chilli 274 00:12:26,080 --> 00:12:27,760 I don't even know what I'm tasting anymore. 275 00:12:29,040 --> 00:12:30,360 Ooh! 276 00:12:30,360 --> 00:12:32,960 I'm having a mouth malfunction! 277 00:12:46,720 --> 00:12:48,760 Ooh! 278 00:12:48,760 --> 00:12:51,040 I've tasted this barbecue sauce 279 00:12:51,040 --> 00:12:53,720 for 20 minutes straight 280 00:12:53,720 --> 00:12:58,000 and there was so much chilli I don't even know what I'm tasting anymore. 281 00:12:58,000 --> 00:13:00,280 Ooh! That was hot. 282 00:13:00,280 --> 00:13:02,640 I'm having a mouth malfunction! 283 00:13:02,640 --> 00:13:05,200 CATH: You wanna balance that hotness, though, remember. 284 00:13:05,200 --> 00:13:06,400 Yep. 285 00:13:06,400 --> 00:13:10,320 Think I need to sweeten it up a little bit. 286 00:13:10,320 --> 00:13:13,440 If I can nail this, I can go to round 2. 287 00:13:13,440 --> 00:13:17,400 And the little golden pot at the end of this challenge 288 00:13:17,400 --> 00:13:20,600 is...is something I really want. 289 00:13:20,600 --> 00:13:23,160 Today's the day for one epic condiment. 290 00:13:23,160 --> 00:13:25,160 And you got 15 minutes to go. 291 00:13:25,160 --> 00:13:28,680 Come on, guys! 15 minutes! Come on, Rue! 292 00:13:28,680 --> 00:13:30,160 Finish it off! 293 00:13:30,160 --> 00:13:32,440 Come on, Rue! Let's go, Ralph! 294 00:13:33,560 --> 00:13:35,320 Come on, Adi! 295 00:13:35,320 --> 00:13:38,520 I'm working on my harissa. DECLAN: Nice, Adi. 296 00:13:38,520 --> 00:13:41,160 My capsicum and my eggplant are now charred. 297 00:13:41,160 --> 00:13:43,520 I'm just gonna start blending it up now 298 00:13:43,520 --> 00:13:45,520 so that I can cook it down. 299 00:13:45,520 --> 00:13:47,760 (WHIRRS) 300 00:13:47,760 --> 00:13:50,880 I make straight harissa all the time at home and it's really good, 301 00:13:50,880 --> 00:13:53,160 but I don't want it to be too spicy. 302 00:13:53,160 --> 00:13:54,960 I don't want it to be like other harissas 303 00:13:54,960 --> 00:13:56,880 that are already on the supermarket shelf. 304 00:13:56,880 --> 00:13:58,520 CATH: How's it tasting? 305 00:13:58,520 --> 00:13:59,720 Not there yet. 306 00:13:59,720 --> 00:14:02,680 So not quite tasting as punchy as I want it to taste. 307 00:14:04,720 --> 00:14:07,360 It's tasting like it's got elements of harissa in it, 308 00:14:07,360 --> 00:14:09,720 but it's not a clear-cut harissa. 309 00:14:09,720 --> 00:14:12,640 Come on, Adi. Need to get that on. 310 00:14:13,720 --> 00:14:16,760 I'm concerned because I need time 311 00:14:16,760 --> 00:14:18,680 to really concentrate those flavours. 312 00:14:18,680 --> 00:14:20,800 45 minutes goes fast in this kitchen. 313 00:14:22,920 --> 00:14:25,640 How you going, Brent? Yep. Good. 314 00:14:25,640 --> 00:14:27,640 The colour's awesome on that, Brent. 315 00:14:29,040 --> 00:14:31,400 Mango chilli ketchup, it's yum, 316 00:14:31,400 --> 00:14:34,920 but it's not, like, screaming its full potential. 317 00:14:34,920 --> 00:14:36,680 I am gonna punch it up by 30%. 318 00:14:36,680 --> 00:14:40,040 So that's just gonna come with adding the right amount of vinegar. 319 00:14:40,040 --> 00:14:42,080 Make it a little bit sour. 320 00:14:42,080 --> 00:14:45,080 I want that sweetness, so there's maple syrup in there. 321 00:14:45,080 --> 00:14:48,520 As that cooks and reduces, they'll come to life. 322 00:14:48,520 --> 00:14:50,280 Smells good, buddy. 323 00:14:50,280 --> 00:14:53,960 So it's sort of a balancing act and getting it right where I want it. 324 00:14:55,240 --> 00:14:57,440 Chuck it on the old snag and it'd be delicious. 325 00:14:57,440 --> 00:15:01,480 Time to bring it all together. Five minutes to go! Come on! 326 00:15:01,480 --> 00:15:04,120 CURTIS: Come on, let's go! You can do it, you can do it! 327 00:15:05,680 --> 00:15:08,400 Come on, Ralph! Come on, Adi! 328 00:15:09,520 --> 00:15:12,320 Oh, that's smelling good, guys! 329 00:15:13,880 --> 00:15:16,160 Look how cute these jars are. Yeah! 330 00:15:16,160 --> 00:15:18,480 My mango pineapple chilli chutney is done. 331 00:15:18,480 --> 00:15:19,960 I'm just gonna jar 'er up. 332 00:15:19,960 --> 00:15:21,440 I'm happy with the flavours. 333 00:15:21,440 --> 00:15:23,600 I can taste sweet, sour, spicy 334 00:15:23,600 --> 00:15:25,360 and it's exactly where I wanna be. 335 00:15:25,360 --> 00:15:27,200 And I like the colour in it too, actually. 336 00:15:27,200 --> 00:15:28,200 Yeah. 337 00:15:28,200 --> 00:15:30,400 I guess you're always worried that the judges won't like it 338 00:15:30,400 --> 00:15:32,000 as much as you, but you know what? 339 00:15:32,000 --> 00:15:34,640 I'm like, "Yum! This is delicious!" 340 00:15:34,640 --> 00:15:38,640 Cath's giving me the nod of approval. So, you know, winning at life! 341 00:15:41,600 --> 00:15:42,680 I'm happy. 342 00:15:42,680 --> 00:15:44,320 MALISSA: Ralph, that smells good. 343 00:15:44,320 --> 00:15:46,320 Chakalaka. 344 00:15:46,320 --> 00:15:49,080 Looks amazing, it smells delicious. 345 00:15:49,080 --> 00:15:51,600 But I'm really hoping that using the smoked paprika 346 00:15:51,600 --> 00:15:53,320 instead of roast capsicums 347 00:15:53,320 --> 00:15:55,520 adds that little bit of smokiness that I want. 348 00:15:55,520 --> 00:15:58,760 CATH: Good onya, Ralph. Chakalaka! (LAUGHS) 349 00:15:58,760 --> 00:16:01,080 One minute to go! 350 00:16:02,440 --> 00:16:04,040 CATH: Come on, Adi! Finish it off! 351 00:16:04,040 --> 00:16:06,240 I would like it to be cooked down a bit more. 352 00:16:07,360 --> 00:16:09,240 MALISSA: Come on, get it in the jar. 353 00:16:10,440 --> 00:16:11,480 RUE: Yep. 354 00:16:13,160 --> 00:16:14,200 Come on, Rue. 355 00:16:15,200 --> 00:16:17,920 Yep, she needs to work fast. Keep going! 356 00:16:17,920 --> 00:16:21,880 I get my barbecue sauce in the bottle. 357 00:16:21,880 --> 00:16:27,200 And I'm just thinking, "I hope my sauce is well balanced." 358 00:16:27,200 --> 00:16:29,240 Yes! Go, Rue. 359 00:16:29,240 --> 00:16:32,240 But look, it's...it's too late for that now. 360 00:16:32,240 --> 00:16:34,640 I just have to be proud of the work that I've done. 361 00:16:36,360 --> 00:16:37,440 Here it is! 362 00:16:37,440 --> 00:16:40,560 10, 9, 8, 363 00:16:40,560 --> 00:16:43,200 7, 6, 5, 364 00:16:43,200 --> 00:16:46,880 4, 3, 2, 1. 365 00:16:46,880 --> 00:16:48,520 That's it! 366 00:16:48,520 --> 00:16:50,080 Whoo! 367 00:16:50,080 --> 00:16:51,240 CURTIS: Wow! 368 00:16:53,560 --> 00:16:56,000 Well done, guys. Well done. 369 00:17:00,320 --> 00:17:03,440 What we asked for was one killer condiment 370 00:17:03,440 --> 00:17:06,680 to possibly go on the shelves at Coles. 371 00:17:08,320 --> 00:17:10,200 And the first one we'd like to taste... 372 00:17:10,200 --> 00:17:11,440 ..belongs to... 373 00:17:12,680 --> 00:17:13,920 ..Rhiannon. 374 00:17:13,920 --> 00:17:16,560 (CONTESTANTS CHEER AND APPLAUD) 375 00:17:24,360 --> 00:17:25,960 Righto, Rhiannon. What's the condiment? 376 00:17:25,960 --> 00:17:28,840 It's a troppo mango pineapple chutney. 377 00:17:28,840 --> 00:17:31,840 What would you normally put this on if you went and grabbed it at Coles? 378 00:17:31,840 --> 00:17:34,200 You'd put it on, like, maybe a Thai fishcake, 379 00:17:34,200 --> 00:17:37,040 you'd put it on a curry, you'd just use it as a condiment. 380 00:17:37,040 --> 00:17:39,200 Should we do it? You reckon we... Get into it! 381 00:17:57,560 --> 00:17:59,000 This is delicious. 382 00:17:59,000 --> 00:18:02,000 It is a tutti-frutti wonder. 383 00:18:02,000 --> 00:18:05,160 It's really bright because of the acidity from the pineapple, 384 00:18:05,160 --> 00:18:06,920 sweet because of the mango 385 00:18:06,920 --> 00:18:10,000 and then you've balanced the ginger hit, the chilli - 386 00:18:10,000 --> 00:18:12,120 all of the goodness just punctuates within. 387 00:18:13,160 --> 00:18:16,040 This could have sweet or savoury applications, I think. 388 00:18:16,040 --> 00:18:17,200 Yep. 389 00:18:17,200 --> 00:18:20,000 The options are limitless. Thank you. 390 00:18:20,000 --> 00:18:23,200 Rhiannon, I think great condiments work lots of different ways. 391 00:18:24,320 --> 00:18:27,360 My mind's racing of all the different things I'd use this on. 392 00:18:27,360 --> 00:18:30,000 It's spicy, but I love it. 393 00:18:30,000 --> 00:18:32,920 And I think that this could go a long, long way. 394 00:18:32,920 --> 00:18:34,400 Well done. Thank you! 395 00:18:35,720 --> 00:18:37,480 Rhiannon, I also love it. 396 00:18:39,040 --> 00:18:41,560 It would certainly brighten up and hide 397 00:18:41,560 --> 00:18:43,160 a lot of fairly ordinary dinners, 398 00:18:43,160 --> 00:18:45,600 which is what I think great condiments do. 399 00:18:45,600 --> 00:18:48,080 Troppo. Big play for the win there. 400 00:18:48,080 --> 00:18:50,400 Big play for the win. Thank you so much! 401 00:18:50,400 --> 00:18:51,960 (CONTESTANTS CHEER AND APPLAUD) 402 00:18:58,080 --> 00:18:59,560 I've gone troppo! 403 00:18:59,560 --> 00:19:03,480 The next big thing we'd like to taste belongs to Brent. 404 00:19:03,480 --> 00:19:05,520 (CONTESTANTS CHEER AND APPLAUD) 405 00:19:13,080 --> 00:19:14,960 Brent, what have you made us today? 406 00:19:14,960 --> 00:19:16,760 A mango chilli sauce. 407 00:19:16,760 --> 00:19:18,240 So, sweet and spicy? 408 00:19:18,240 --> 00:19:19,880 Sweet and spicy, yeah. Wonderful. 409 00:19:38,880 --> 00:19:40,080 I like it, mate. 410 00:19:40,080 --> 00:19:43,480 And I like the consistency of it as well. 411 00:19:43,480 --> 00:19:46,280 You've got a sort of velvety silkiness about it 412 00:19:46,280 --> 00:19:48,400 even though there's still texture in there. 413 00:19:49,720 --> 00:19:51,920 I think the mango's kinda sweet and sour. 414 00:19:51,920 --> 00:19:55,040 You got the maple syrup, you got the dates in there. 415 00:19:55,040 --> 00:19:57,120 They all kinda play a different role. Yep. 416 00:19:57,120 --> 00:19:58,840 And they bring everything together 417 00:19:58,840 --> 00:20:00,880 into what's a really, really tasty sauce. 418 00:20:00,880 --> 00:20:01,880 Thank you. 419 00:20:01,880 --> 00:20:04,280 I think of lots of things that I'd wanna serve that with. 420 00:20:04,280 --> 00:20:07,120 If I was barbecuing pork chops or pork ribs, 421 00:20:07,120 --> 00:20:08,600 that would be really nice with it. 422 00:20:08,600 --> 00:20:10,520 So it could kind of act as a glaze 423 00:20:10,520 --> 00:20:12,800 or kind of act as a sauce or a ketchup. 424 00:20:12,800 --> 00:20:15,320 I think it's a really tasty sauce. 425 00:20:15,320 --> 00:20:18,000 Oh, sweet. Awesome. Thanks, guys. 426 00:20:18,000 --> 00:20:20,200 CONTESTANT: Well done, Brent! Whoo-hoo! 427 00:20:23,760 --> 00:20:27,480 The next condiment we'd like to try was cooked by Ralph. 428 00:20:27,480 --> 00:20:29,080 CONTESTANT: Whoo! 429 00:20:30,680 --> 00:20:31,760 MALISSA: Go, Ralphie. 430 00:20:35,600 --> 00:20:36,600 MELISSA: OK. 431 00:20:39,760 --> 00:20:42,960 What did you make? I made you some chakalaka today. 432 00:21:02,600 --> 00:21:04,400 Two things that I really love about it. 433 00:21:04,400 --> 00:21:06,560 The spice blend. 434 00:21:06,560 --> 00:21:08,200 It is really delicious. 435 00:21:08,200 --> 00:21:09,680 Quite unique. 436 00:21:09,680 --> 00:21:14,480 And also that hit of fresh rosemary and fresh thyme right at the end. 437 00:21:14,480 --> 00:21:16,800 For me, it just doesn't have enough 438 00:21:16,800 --> 00:21:19,440 to go, "That's an epic chakalaka." 439 00:21:19,440 --> 00:21:22,280 But I can see it being so close. 440 00:21:22,280 --> 00:21:23,520 Thank you. 441 00:21:23,520 --> 00:21:26,720 I think it's really tasty and I think if you served it as a side dish 442 00:21:26,720 --> 00:21:28,320 with some meats, 443 00:21:28,320 --> 00:21:29,440 it would be wonderful. 444 00:21:29,440 --> 00:21:31,520 It's almost like a spiced-up ratatouille. 445 00:21:32,720 --> 00:21:34,760 What I like about your chakalaka is 446 00:21:34,760 --> 00:21:37,480 that it has a really lovely savoury quality to it. 447 00:21:37,480 --> 00:21:40,000 It's sort of round, savoury 448 00:21:40,000 --> 00:21:42,880 and I could see it on, like, a fully loaded fries 449 00:21:42,880 --> 00:21:44,600 at a festival or something like that 450 00:21:44,600 --> 00:21:46,680 because it does give that kind of 451 00:21:46,680 --> 00:21:49,720 substantial feeling to it. 452 00:21:51,240 --> 00:21:53,000 Thank you, Ralph. Thanks, Ralph. 453 00:21:53,000 --> 00:21:54,560 Thank you. 454 00:21:54,560 --> 00:21:56,240 Go, Ralphie. 455 00:21:59,360 --> 00:22:01,120 Next up, Adi. 456 00:22:01,120 --> 00:22:02,320 Yeah! Whoo! 457 00:22:03,880 --> 00:22:06,120 I'm worried about my harissa because 458 00:22:06,120 --> 00:22:08,640 I didn't leave time to really cook this down. 459 00:22:10,160 --> 00:22:13,800 But I'm hoping that I was able to concentrate these flavours. 460 00:22:21,000 --> 00:22:25,320 (TENSE MUSIC) 461 00:22:25,320 --> 00:22:26,920 Adi, what is your condiment? 462 00:22:26,920 --> 00:22:29,200 I've made a harissa. 463 00:22:52,200 --> 00:22:54,840 MELISSA: Adi, firstly, I love the texture and I love the colour. 464 00:22:54,840 --> 00:22:59,320 It's beautiful and it's vibrant and the aroma really promises a lot. 465 00:23:00,800 --> 00:23:02,640 But in the time that you have, 466 00:23:02,640 --> 00:23:04,160 it's just not enough to kind of 467 00:23:04,160 --> 00:23:07,320 really finesse the details and bring it all together. 468 00:23:07,320 --> 00:23:08,320 Yeah. 469 00:23:08,320 --> 00:23:10,720 Adi, when you cook with spice the way you have, 470 00:23:10,720 --> 00:23:14,040 it's really important you toast the spices 471 00:23:14,040 --> 00:23:15,520 and that you cook those spices out. 472 00:23:15,520 --> 00:23:16,520 Yeah. 473 00:23:16,520 --> 00:23:18,200 It gives it a really different flavour. 474 00:23:18,200 --> 00:23:21,360 And I'm just tasting too much rawness in that spice. 475 00:23:22,960 --> 00:23:25,520 Adi, it just feels rushed for me. That's all. 476 00:23:25,520 --> 00:23:28,360 I don't think you had enough time to do this justice. 477 00:23:28,360 --> 00:23:29,360 Yeah. 478 00:23:29,360 --> 00:23:31,480 I know that if you'd put some work into that, 479 00:23:31,480 --> 00:23:33,400 it would be absolutely epic. 480 00:23:33,400 --> 00:23:35,200 Yep. 481 00:23:35,200 --> 00:23:36,360 Thanks, Adi. Thanks, guys. 482 00:23:41,360 --> 00:23:42,680 Next up, Rue. 483 00:23:45,360 --> 00:23:47,000 I'm just hoping 484 00:23:47,000 --> 00:23:49,280 that this barbecue sauce 485 00:23:49,280 --> 00:23:51,640 will be charming to the judges, 486 00:23:51,640 --> 00:23:54,400 because nobody would like an unbalanced sauce. 487 00:23:56,440 --> 00:23:59,240 So, Rue, what did you make us? 488 00:23:59,240 --> 00:24:02,360 Uh, I've made a BarbeRue Sauce. 489 00:24:02,360 --> 00:24:04,400 (MELISSA HOOTS) So it's... 490 00:24:04,400 --> 00:24:06,600 (RUE LAUGHS) 491 00:24:07,760 --> 00:24:09,960 Um... Why barbecue sauce? 492 00:24:09,960 --> 00:24:13,120 It just really made sense for me to make barbecue sauce 493 00:24:13,120 --> 00:24:14,720 because it's something that I enjoy 494 00:24:14,720 --> 00:24:16,320 and I put on everything. 495 00:24:35,720 --> 00:24:39,080 I love the flavour, I love the balance, I love the heat. 496 00:24:41,240 --> 00:24:44,240 It's a bit of a creeper. Like, the heat creeps. 497 00:24:44,240 --> 00:24:46,080 Which is...kinda nice. ANDY: Far out! 498 00:24:46,080 --> 00:24:47,880 RUE: OK! (LAUGHS) 499 00:24:47,880 --> 00:24:49,200 Yeah! 500 00:24:50,200 --> 00:24:54,160 I cannot fault the balance that you've managed to get in there. 501 00:24:54,160 --> 00:24:56,840 And that's what makes a great condiment. 502 00:24:58,640 --> 00:25:00,000 Well done. 503 00:25:00,000 --> 00:25:02,720 Rue, it's a spicy barbecue sauce. 504 00:25:02,720 --> 00:25:05,080 And the flavour's really pleasing. 505 00:25:05,080 --> 00:25:07,840 Like, that... You said it creeps up on you, that heat. 506 00:25:07,840 --> 00:25:09,760 And I can still feel it, you know? 507 00:25:09,760 --> 00:25:13,080 And it really makes you salivate, and it makes your mouth sort of excited. 508 00:25:13,080 --> 00:25:17,440 What I love about it is that it has this sweet spiciness to it. 509 00:25:17,440 --> 00:25:19,240 And I'm smiling because it's delicious 510 00:25:19,240 --> 00:25:21,120 but I'm also smiling because 511 00:25:21,120 --> 00:25:24,640 the acidity and the sweetness in there makes your mouth water. 512 00:25:26,320 --> 00:25:31,120 Rue, a very crowded category, the old barbecue sauce section. 513 00:25:31,120 --> 00:25:34,320 But yours is so unique, 'cause I'm sweating. 514 00:25:34,320 --> 00:25:37,040 (LAUGHS) And I wanna go back for more. 515 00:25:37,040 --> 00:25:40,800 You know, I think the chilli has really made this take off. 516 00:25:40,800 --> 00:25:42,720 Um, and that's what makes it special. 517 00:25:42,720 --> 00:25:44,480 Thank you! Well done. 518 00:25:47,600 --> 00:25:50,320 Oh, my gosh! 519 00:25:51,760 --> 00:25:53,680 Oh, my gosh! 520 00:25:53,680 --> 00:25:55,320 (LAUGHS) 521 00:25:58,880 --> 00:26:02,320 This was an amazing challenge with an amazing opportunity. 522 00:26:02,320 --> 00:26:05,280 It's the chance to get your sauce 523 00:26:05,280 --> 00:26:07,800 on the shelves at Coles. 524 00:26:09,400 --> 00:26:11,680 But first, you had to bring us a cracking condiment. 525 00:26:11,680 --> 00:26:16,200 And the three cooks that brought us the best condiments 526 00:26:16,200 --> 00:26:18,560 and that will be progressing to round 2 are... 527 00:26:21,040 --> 00:26:22,320 Rue. 528 00:26:22,320 --> 00:26:24,560 (CONTESTANTS CHEER AND APPLAUD) 529 00:26:24,560 --> 00:26:27,480 (LAUGHS) 530 00:26:27,480 --> 00:26:28,560 Rhiannon. 531 00:26:28,560 --> 00:26:30,400 (CONTESTANTS CHEER AND APPLAUD) 532 00:26:30,400 --> 00:26:32,000 MALISSA: Rhiannon! Well done, girl. 533 00:26:34,480 --> 00:26:36,120 And the third cook is... 534 00:26:37,120 --> 00:26:38,120 ..Brent. 535 00:26:38,120 --> 00:26:39,800 Well done, Brent! 536 00:26:42,200 --> 00:26:45,640 Ralph and Adi, great work, but I'm sorry, 537 00:26:45,640 --> 00:26:47,640 today, just not quite there. 538 00:26:47,640 --> 00:26:50,280 Yep. Head on up to the gantry. 539 00:26:50,280 --> 00:26:53,240 CURTIS: Well done, guys. CATH: Well done, guys. 540 00:26:54,440 --> 00:26:58,400 I'm like, "What? I'm top three? Yes!" 541 00:26:58,400 --> 00:27:01,120 I'd love the win because I wanna be on the shelves. 542 00:27:01,120 --> 00:27:03,240 I want immunity from elimination! 543 00:27:03,240 --> 00:27:06,560 Oh, my God, it would be life-changing. 544 00:27:06,560 --> 00:27:08,920 OK, Brent, Rhiannon and Rue. 545 00:27:10,000 --> 00:27:12,640 You've already delivered on the tastiest condiments. 546 00:27:13,640 --> 00:27:16,600 But in order to win guaranteed immunity 547 00:27:16,600 --> 00:27:19,040 and the prize of a lifetime, 548 00:27:19,040 --> 00:27:23,400 all you need to do now is bring us a perfect pairing. 549 00:27:25,120 --> 00:27:26,840 We want you to cook the dish 550 00:27:26,840 --> 00:27:30,360 that you think best complements your condiment 551 00:27:30,360 --> 00:27:32,840 so that we can enjoy them together. 552 00:27:32,840 --> 00:27:36,400 You can also take this opportunity to improve on your condiment 553 00:27:36,400 --> 00:27:38,000 even further. 554 00:27:38,000 --> 00:27:40,080 The winner of this round 555 00:27:40,080 --> 00:27:43,720 will have their condiment rolled out around the country 556 00:27:43,720 --> 00:27:47,920 and it will be on Coles shelves in stores 557 00:27:47,920 --> 00:27:49,280 tomorrow. 558 00:27:49,280 --> 00:27:50,680 Oh! Oof! 559 00:27:52,160 --> 00:27:54,240 This is an enormous prize, 560 00:27:54,240 --> 00:27:56,840 so give it everything that you have. 561 00:27:59,160 --> 00:28:00,800 Curtis, would you like to do the honours? 562 00:28:00,800 --> 00:28:01,920 Well, good luck. 563 00:28:01,920 --> 00:28:04,160 You have 75 minutes 564 00:28:04,160 --> 00:28:06,200 and your time starts now. 565 00:28:06,200 --> 00:28:08,240 (CONTESTANTS CHEER) 566 00:28:08,240 --> 00:28:10,560 CONTESTANT: Come on! Go, go, go! 567 00:28:10,560 --> 00:28:11,880 Oh, my gosh! 568 00:28:11,880 --> 00:28:13,840 (MURMURS) 569 00:28:13,840 --> 00:28:16,000 I think I could produce a really good dish 570 00:28:16,000 --> 00:28:17,760 that goes well with the barbecue sauce. 571 00:28:17,760 --> 00:28:19,640 (WHISPERS) OK. 572 00:28:19,640 --> 00:28:22,320 It's something that I cook all the time. 573 00:28:22,320 --> 00:28:23,800 Pork ribs 574 00:28:23,800 --> 00:28:26,120 with a barbecue glaze 575 00:28:26,120 --> 00:28:29,880 is a dish that's made with my family at the forefront of my mind 576 00:28:29,880 --> 00:28:31,840 because I know how much they enjoy it. 577 00:28:31,840 --> 00:28:33,840 Whoo! Yeah! Here you go, Rue! 578 00:28:33,840 --> 00:28:35,400 Come on! 579 00:28:35,400 --> 00:28:39,720 If my family loves it, I'm pretty sure the judges would love it too. 580 00:28:39,720 --> 00:28:41,240 Go, Rue! 581 00:28:41,240 --> 00:28:42,840 I really want to win now. 582 00:28:42,840 --> 00:28:45,720 I just know that my family would be so proud of me. 583 00:28:46,880 --> 00:28:49,240 So, the sauce is what makes the ribs. 584 00:28:49,240 --> 00:28:51,360 If there was no BarbeRue Sauce, 585 00:28:51,360 --> 00:28:52,840 then there would be no ribs. 586 00:28:52,840 --> 00:28:55,160 It's, like, the perfect pair. 587 00:28:55,160 --> 00:28:56,800 Come on, Rue! 588 00:28:56,800 --> 00:28:59,440 OK, in the next five minutes, I need to 589 00:28:59,440 --> 00:29:01,560 rub my ribs with the spice rub. 590 00:29:01,560 --> 00:29:04,680 This spice rub is something that will mirror 591 00:29:04,680 --> 00:29:06,320 what's in the barbecue sauce. 592 00:29:06,320 --> 00:29:08,040 Almost there. 593 00:29:08,040 --> 00:29:11,400 I have to get these pork ribs in the pressure cooker 594 00:29:11,400 --> 00:29:12,880 because I need them to cook. 595 00:29:13,880 --> 00:29:15,880 And then I need to put them in the oven. 596 00:29:16,920 --> 00:29:20,000 I really hope I have enough time to cook these ribs. 597 00:29:20,000 --> 00:29:21,160 Oh! 598 00:29:21,160 --> 00:29:22,680 Done. 599 00:29:24,400 --> 00:29:27,800 Whoo-hoo! Look at those beautiful prawns. 600 00:29:27,800 --> 00:29:29,640 Oh, beautiful! 601 00:29:29,640 --> 00:29:31,680 I would love the win. 602 00:29:31,680 --> 00:29:33,200 Good job, Rhi-Rhi! 603 00:29:33,200 --> 00:29:36,320 I just wanna show this is a versatile chutney. 604 00:29:37,400 --> 00:29:39,600 Rhiannon, what are we doing? 605 00:29:39,600 --> 00:29:41,200 Oh, well, um... 606 00:29:41,200 --> 00:29:43,080 Wait, over here, Curtis! 607 00:29:43,080 --> 00:29:46,480 You just get on with your prawns. Don't you worry about this. 608 00:29:46,480 --> 00:29:48,360 What's the dish? 609 00:29:48,360 --> 00:29:50,560 OK, so the dish is prawn three ways. OK. 610 00:29:50,560 --> 00:29:53,120 So I'm gonna do it as a sauce for tempura. 611 00:29:53,120 --> 00:29:55,840 I'm gonna do a baste for these ones. 612 00:29:55,840 --> 00:29:59,440 And I'm gonna do some in some betel leaves. 613 00:29:59,440 --> 00:30:01,480 On one hand, I think it's genius 614 00:30:01,480 --> 00:30:03,400 because, you know, it's showcasing what the product is 615 00:30:03,400 --> 00:30:04,920 and what it can do. 616 00:30:04,920 --> 00:30:06,760 However, 617 00:30:06,760 --> 00:30:09,120 we are in the MasterChef kitchen and as you know, 618 00:30:09,120 --> 00:30:11,160 the inevitable comparison thing will happen 619 00:30:11,160 --> 00:30:13,240 when you offer more than one thing. 620 00:30:14,360 --> 00:30:16,120 It's normally a giant mistake. 621 00:30:28,400 --> 00:30:30,320 MELISSA: We are in the MasterChef kitchen 622 00:30:30,320 --> 00:30:33,120 and as you know, the inevitable comparison thing will happen 623 00:30:33,120 --> 00:30:35,200 when you offer more than one thing. 624 00:30:35,200 --> 00:30:37,240 Yes. Yes. It's normally a giant mistake. 625 00:30:37,240 --> 00:30:38,720 That's what we're trying to tell you. 626 00:30:38,720 --> 00:30:40,440 OK. But... 627 00:30:40,440 --> 00:30:43,400 In this instance, we do get to see 628 00:30:43,400 --> 00:30:44,920 the same sauce 629 00:30:44,920 --> 00:30:46,400 lined up with a few different things. 630 00:30:46,400 --> 00:30:48,000 Well, that's kinda what I wanna do. 631 00:30:48,000 --> 00:30:50,160 Your attention to detail is paramount. 632 00:30:50,160 --> 00:30:52,440 Yes. Yeah, I need to nail it all. Thanks, guys. 633 00:30:54,440 --> 00:30:56,200 I'm actually really worried about it. 634 00:30:57,200 --> 00:30:58,800 'Cause if you cook 635 00:30:58,800 --> 00:31:00,760 three different things 636 00:31:00,760 --> 00:31:03,160 you need to make sure you nail every single one of them. 637 00:31:04,600 --> 00:31:07,720 I hope you've got a bangin' dish for your perfect condiment, 638 00:31:07,720 --> 00:31:09,320 'cause you've only got one hour to go. 639 00:31:09,320 --> 00:31:11,760 CATH: Come on, guys! Come on! 640 00:31:27,520 --> 00:31:30,400 BRENT: I've been inspired this week by Josh Niland. 641 00:31:30,400 --> 00:31:33,240 So I wanna show that this condiment can work with 642 00:31:33,240 --> 00:31:36,040 you know, things that not normally we cook with at home. 643 00:31:37,080 --> 00:31:40,480 Coral trout is an absolute gem of a fish. 644 00:31:40,480 --> 00:31:42,520 It's a white-fleshed fish. 645 00:31:42,520 --> 00:31:46,320 It's got these beautiful wings that you can put over the barbecue. 646 00:31:46,320 --> 00:31:48,920 If you haven't eaten coral trout, go down and get one 647 00:31:48,920 --> 00:31:50,840 because it is so good. 648 00:31:51,840 --> 00:31:55,240 So today I'm using the head and the wings. 649 00:31:55,240 --> 00:31:57,720 The bits that, essentially, 650 00:31:57,720 --> 00:31:59,200 we thought we just threw out, 651 00:31:59,200 --> 00:32:03,120 you know, are the bits that make, you know, some of the best dishes. 652 00:32:03,120 --> 00:32:06,280 I also think the fattiness of it over the hibachi 653 00:32:06,280 --> 00:32:09,680 will just make my condiment just sing. 654 00:32:09,680 --> 00:32:11,360 ANDY: Brent. G'day. 655 00:32:11,360 --> 00:32:12,840 JOCK: Liking the look of this! 656 00:32:12,840 --> 00:32:16,080 Yeah, so I'm making coral trout collars and head tacos. 657 00:32:16,080 --> 00:32:19,320 I'm gonna hibachi the wings, the head. 658 00:32:19,320 --> 00:32:22,840 This is my condiment, so I can use it as a marinade as I cook. 659 00:32:22,840 --> 00:32:25,520 This is all about getting 660 00:32:25,520 --> 00:32:28,600 the most out of what's naturally in the head. 661 00:32:28,600 --> 00:32:30,560 Right? You need to give it some time. 662 00:32:30,560 --> 00:32:31,680 Yep. 663 00:32:31,680 --> 00:32:33,480 Can't wait. You ready? 664 00:32:33,480 --> 00:32:36,040 Yeah, I'm ready. Yep! (LAUGHS) (LAUGHS) Good luck, mate. 665 00:32:37,360 --> 00:32:40,040 I just want to win this thing so bad. 666 00:32:41,040 --> 00:32:44,840 I am going to spend a lot of time on this coral trout. 667 00:32:44,840 --> 00:32:47,320 So I need to make sure that I leave enough time 668 00:32:47,320 --> 00:32:48,800 to make the tortillas. 669 00:32:52,200 --> 00:32:53,680 It's gonna sing soon. 670 00:32:54,680 --> 00:32:56,160 It's about to sing! 671 00:32:56,160 --> 00:32:57,960 (CHUCKLES) 672 00:32:57,960 --> 00:33:00,440 I am waiting for the pork ribs 673 00:33:00,440 --> 00:33:02,280 cooking in the pressure cooker. 674 00:33:02,280 --> 00:33:04,680 And looking at the time, I'm thinking, 675 00:33:04,680 --> 00:33:06,160 "I should have time." 676 00:33:06,160 --> 00:33:09,400 But I'm definitely not sure! (LAUGHS) 677 00:33:12,120 --> 00:33:15,040 So I'm thinking I am going to do a back-up plan. 678 00:33:15,040 --> 00:33:17,600 I am going to marinate a chicken maryland 679 00:33:17,600 --> 00:33:19,120 and pop it in the oven 680 00:33:19,120 --> 00:33:22,000 and just finish it off on the hibachi. 681 00:33:22,000 --> 00:33:23,520 Worst comes to worst, 682 00:33:23,520 --> 00:33:25,000 it becomes a snack. 683 00:33:26,960 --> 00:33:28,840 Rue. Hello! 684 00:33:28,840 --> 00:33:30,640 What's going on? Chicken, chicken? 685 00:33:30,640 --> 00:33:33,520 Not much, actually. I have some pork ribs in here. 686 00:33:33,520 --> 00:33:35,840 So, um, this is just a second option. 687 00:33:35,840 --> 00:33:38,240 So I'll put this to the side now. We'll talk about this. 688 00:33:38,240 --> 00:33:41,080 Yep, so pork ribs. I've done a spice rub. 689 00:33:41,080 --> 00:33:43,480 And I'm cooking it in, like, a beef stock. 690 00:33:43,480 --> 00:33:44,960 Talk to me about how they're cooked. 691 00:33:44,960 --> 00:33:47,560 Is it, like, a fall-off-the-bone type situation? 692 00:33:47,560 --> 00:33:50,000 I wanna know how YOU want them cooked. 693 00:33:50,000 --> 00:33:51,040 Fall off the bone. 694 00:33:51,040 --> 00:33:52,840 Fall off the bone. Fall off the bone, yeah. 695 00:33:52,840 --> 00:33:54,840 What happens when they come out? 696 00:33:54,840 --> 00:33:58,000 So when they come out, I'm just going to use my BarbeRue Sauce 697 00:33:58,000 --> 00:34:00,360 and I will just pop them in the oven 698 00:34:00,360 --> 00:34:01,520 on grill. 699 00:34:01,520 --> 00:34:03,000 I just hope they're cooked in time. 700 00:34:04,800 --> 00:34:07,040 But you can't do anything about what's going on there. 701 00:34:07,040 --> 00:34:08,920 Maybe get that cooking. OK. 702 00:34:08,920 --> 00:34:11,080 I'm gonna leave you with that. OK! OK, cool. 703 00:34:11,080 --> 00:34:14,040 I should move quicker with the cook on the chicken 704 00:34:14,040 --> 00:34:17,400 because if my ribs don't cook in time, 705 00:34:17,400 --> 00:34:19,800 I won't have a dish to bring to the judges. 706 00:34:21,960 --> 00:34:23,920 (WHISPERS) Please work! 707 00:34:23,920 --> 00:34:26,800 Three pretty tasty dishes, I reckon. Start with Brent. 708 00:34:26,800 --> 00:34:29,920 It's all gonna hang on how well he cooks those heads. 709 00:34:29,920 --> 00:34:30,920 MELISSA: Yes. 710 00:34:30,920 --> 00:34:33,120 And then we've got Rhiannon, who's really going hard. 711 00:34:33,120 --> 00:34:35,320 She's doing prawns three ways. Incredible. 712 00:34:35,320 --> 00:34:36,920 I love it, and I also love that 713 00:34:36,920 --> 00:34:40,200 she's showing us all the various applications of her sauce. 714 00:34:40,200 --> 00:34:41,800 What do we think about Rue's pork ribs? 715 00:34:42,960 --> 00:34:45,520 Yeah, she's got her ribs. A dry rub. 716 00:34:45,520 --> 00:34:47,840 Into some stock. In the pressure cooker. 717 00:34:47,840 --> 00:34:49,000 I'm worried about her. 718 00:34:50,320 --> 00:34:54,360 One of these contestants is going to have a life-changing opportunity 719 00:34:54,360 --> 00:34:55,840 handed to them. 720 00:34:55,840 --> 00:34:58,720 Here's hoping they can pull it all together and bring us some bangers. 721 00:34:59,720 --> 00:35:01,200 You got this, Brent. 722 00:35:01,200 --> 00:35:03,760 For my coral trout head collar taco, 723 00:35:03,760 --> 00:35:06,920 I'm gonna use my mango chilli ketchup as a marinade 724 00:35:06,920 --> 00:35:09,480 simply loosening it with a bit of lime juice 725 00:35:09,480 --> 00:35:11,080 and then put it on the hibachi. 726 00:35:11,080 --> 00:35:13,600 And then, you know, everything's on that fish. 727 00:35:15,320 --> 00:35:16,800 So I've got the head on first. 728 00:35:16,800 --> 00:35:18,280 It can just, you know, tick away. 729 00:35:18,280 --> 00:35:19,960 It gets juicier and juicier 730 00:35:19,960 --> 00:35:23,000 whereas the wings don't take as much. 731 00:35:23,000 --> 00:35:24,840 Just basting the coral trout 732 00:35:24,840 --> 00:35:26,520 and just keep flipping it, turning it. 733 00:35:26,520 --> 00:35:29,600 I just wanna do the coral trout proud 734 00:35:29,600 --> 00:35:31,560 and the condiment, and make it sing. 735 00:35:31,560 --> 00:35:33,960 Bring us a dish as tasty as your condiment. 736 00:35:33,960 --> 00:35:35,920 You've got 15 minutes to go! 737 00:35:35,920 --> 00:35:38,160 ANDY: Let's go! Home stretch! 738 00:35:38,160 --> 00:35:39,800 (CONTESTANTS APPLAUD) 739 00:35:39,800 --> 00:35:42,680 15 minutes to go. It is flying by. 740 00:35:42,680 --> 00:35:46,760 Oh, I'm stressed 'cause I haven't even started the tortillas. 741 00:35:48,840 --> 00:35:49,840 Um... 742 00:35:49,840 --> 00:35:52,440 It is gonna be tight. 743 00:36:01,000 --> 00:36:04,600 NARRATOR: Do you have what it takes to compete in the MasterChef kitchen? 744 00:36:04,600 --> 00:36:07,800 Applications for contestants are now open. 745 00:36:07,800 --> 00:36:10,000 Head to the link and apply. 746 00:36:11,160 --> 00:36:13,040 CURTIS: You've got 15 minutes to go! 747 00:36:13,040 --> 00:36:14,560 Let's go! Let's go, guys! 748 00:36:14,560 --> 00:36:16,960 Come on, Brent! Let's bring it home! 749 00:36:16,960 --> 00:36:18,440 Come on! 750 00:36:18,440 --> 00:36:20,320 BRENT: 15 minutes to go. 751 00:36:20,320 --> 00:36:23,520 I'm stressed, 'cause I haven't even started the tortillas. 752 00:36:23,520 --> 00:36:25,000 DECLAN: Let's go, Brent! 753 00:36:25,000 --> 00:36:26,600 I've gotta get the tortillas going. 754 00:36:26,600 --> 00:36:28,760 I just hope I can be done in time. 755 00:36:28,760 --> 00:36:30,560 But it is gonna be tight! 756 00:36:30,560 --> 00:36:32,360 You got it, Brent. 757 00:36:34,760 --> 00:36:37,760 So, my chicken maryland is in the oven. 758 00:36:37,760 --> 00:36:39,240 ANTONIO: Let's go, Rue. 759 00:36:39,240 --> 00:36:41,200 It's my backup plan on the side. 760 00:36:42,680 --> 00:36:45,000 Now I have to finish my ribs. 761 00:36:45,000 --> 00:36:47,920 Whoo! Yeah, Rue-Rue! 762 00:36:47,920 --> 00:36:50,480 I still have to glaze the ribs 763 00:36:50,480 --> 00:36:53,120 and I have to work really quickly, 764 00:36:53,120 --> 00:36:56,120 because I have no time and I still have to put them in the oven. 765 00:36:56,120 --> 00:36:59,560 Time to bring it all together. Five minutes to go! 766 00:36:59,560 --> 00:37:01,080 Come on! Let's go! 767 00:37:01,080 --> 00:37:02,680 You can do it, you can do it! 768 00:37:10,000 --> 00:37:11,480 THEO: Are you on track, Rhi? 769 00:37:11,480 --> 00:37:12,800 Yeah. Yep. 770 00:37:12,800 --> 00:37:14,360 I'm pretty happy with where I'm at. 771 00:37:14,360 --> 00:37:17,520 With today's dish, I'm cooking prawns three ways. 772 00:37:19,000 --> 00:37:22,280 A grilled prawn on a hibachi to give that nice smokiness. 773 00:37:22,280 --> 00:37:24,600 And they're basted with my chutney sauce. 774 00:37:24,600 --> 00:37:27,440 And also the tempura prawns. 775 00:37:27,440 --> 00:37:28,920 ADI: Yummy! 776 00:37:28,920 --> 00:37:32,440 And then the stir-fried marinated prawns 777 00:37:32,440 --> 00:37:33,920 with some aromats. 778 00:37:33,920 --> 00:37:36,240 They're gonna go in my betel leaves. 779 00:37:36,240 --> 00:37:37,840 Onya, Rhi-Rhi. 780 00:37:39,560 --> 00:37:43,440 The only thing I'm concerned about is I'm cooking prawns three ways. 781 00:37:43,440 --> 00:37:45,560 I know it's definitely been a downfall 782 00:37:45,560 --> 00:37:47,320 in the MasterChef kitchen prior 783 00:37:47,320 --> 00:37:49,360 because you need to nail every single one of them. 784 00:37:49,360 --> 00:37:52,320 CATH: Come on, Rhi, finish it off. Three minutes to go! 785 00:37:52,320 --> 00:37:54,600 Come on, guys! Push, push, push! Let's go! 786 00:38:01,680 --> 00:38:04,280 I'm running out of time. I've gotta get this plated up. 787 00:38:04,280 --> 00:38:05,840 CATH: Come on, Brent. Come on, buddy! 788 00:38:05,840 --> 00:38:09,680 The tortillas are done, but they're not as golden as I wanted. 789 00:38:09,680 --> 00:38:13,560 But I'm really happy with that coral trout. Perfectly cooked. 790 00:38:14,560 --> 00:38:16,760 It's all coming together, Brent. Looks good. 791 00:38:16,760 --> 00:38:19,880 If I win this, I'll be ringing the wife up and saying, 792 00:38:19,880 --> 00:38:21,360 "Fire up the barbie, baby, 793 00:38:21,360 --> 00:38:23,040 "'cause big boy's in aisle 2." 794 00:38:25,320 --> 00:38:28,760 One minute to go! Come on! 60 seconds! 795 00:38:28,760 --> 00:38:30,240 RALPH: Rue, let's go! 796 00:38:30,240 --> 00:38:31,640 Oh! 797 00:38:33,920 --> 00:38:37,800 I have had to leave these ribs in the oven until the very last minute 798 00:38:37,800 --> 00:38:40,080 because I need that sauce to caramelise. 799 00:38:40,080 --> 00:38:41,880 CATH: Come on, Rue! Get it on the plate! 800 00:38:41,880 --> 00:38:45,200 30 seconds! 801 00:38:45,200 --> 00:38:46,960 CURTIS: Go, go, go, go, go, go! 802 00:38:47,960 --> 00:38:50,920 ADI: Come on, Rue! Get 'em out, get 'em out! 803 00:38:50,920 --> 00:38:54,560 Oh, my goodness! Come on, guys, let's go! 804 00:38:54,560 --> 00:38:56,040 30 seconds to go 805 00:38:56,040 --> 00:38:58,280 and I'm just getting my ribs out from the oven. 806 00:38:58,280 --> 00:38:59,760 They look really good. 807 00:39:00,880 --> 00:39:04,280 MALISSA: Whoo! Well done! 808 00:39:05,800 --> 00:39:07,080 RALPH: Beautiful. 809 00:39:08,880 --> 00:39:10,360 Chicken's cooked well. 810 00:39:10,360 --> 00:39:12,360 ADI: Only put stuff on if you're happy with it. 811 00:39:12,360 --> 00:39:13,560 Yep. 812 00:39:13,560 --> 00:39:18,080 So I have decided to put the chicken as well. 813 00:39:18,080 --> 00:39:21,360 But I'm hoping I'm making the right decision. 814 00:39:21,360 --> 00:39:22,480 Come on, Rue! 815 00:39:22,480 --> 00:39:25,120 ANDY: Never a more important countdown! 816 00:39:25,120 --> 00:39:28,360 10, 9, 8, 817 00:39:28,360 --> 00:39:31,280 7, 6, 5, 818 00:39:31,280 --> 00:39:35,440 4, 3, 2, 1. 819 00:39:35,440 --> 00:39:36,800 JOCK: That's it! 820 00:39:36,800 --> 00:39:38,000 Well done. 821 00:39:39,240 --> 00:39:40,800 CURTIS: Down to the wire! 822 00:39:40,800 --> 00:39:43,480 (CONTESTANTS CHEER AND APPLAUD) 823 00:39:45,440 --> 00:39:46,640 RHIANNON: So good! 824 00:39:46,640 --> 00:39:48,840 BRENT: Ohh! That was friggin' awesome fun. 825 00:39:48,840 --> 00:39:50,440 Yeww! Loved it. 826 00:39:56,680 --> 00:39:58,880 I think it's pretty obvious there has never been 827 00:39:58,880 --> 00:40:01,400 a more important tasting in this kitchen for you guys. 828 00:40:04,640 --> 00:40:06,800 All you had to do was bring us a cracker dish 829 00:40:06,800 --> 00:40:09,680 that highlighted your condiment. 830 00:40:09,680 --> 00:40:13,200 The first one that we'd like to taste belongs to... 831 00:40:13,200 --> 00:40:14,280 ..Rhiannon. 832 00:40:14,280 --> 00:40:16,360 (CONTESTANTS CHEER AND APPLAUD) 833 00:40:16,360 --> 00:40:18,160 Let's go, Rhi! Come on, Rhi! 834 00:40:19,560 --> 00:40:21,600 This is a really risky dish 835 00:40:21,600 --> 00:40:23,960 because I've made prawns three ways. 836 00:40:23,960 --> 00:40:26,440 So, hopefully, all three are perfect. 837 00:40:26,440 --> 00:40:28,280 Whoo! Hey, guys. 838 00:40:28,280 --> 00:40:30,200 Hello! Wow! 839 00:40:31,840 --> 00:40:33,720 Rhiannon, what have you got? 840 00:40:33,720 --> 00:40:36,360 So, I've gone troppo three ways. 841 00:40:36,360 --> 00:40:40,280 I've got grilled prawns that are basted with chutney. 842 00:40:40,280 --> 00:40:43,720 Then we've got tempura with a little sauce made up with the chutney. 843 00:40:43,720 --> 00:40:46,600 And then we've got betel leaf marinated prawns 844 00:40:46,600 --> 00:40:48,600 with crispy shallots and some herbs. 845 00:41:06,600 --> 00:41:09,600 ANDY: I loved, firstly, the presentation. 846 00:41:09,600 --> 00:41:12,480 The barbecued prawn was glazed beautifully. 847 00:41:12,480 --> 00:41:14,360 It had nice little charry bits on it. 848 00:41:15,360 --> 00:41:17,400 And then my favourite was actually the betel leaf. 849 00:41:18,520 --> 00:41:21,040 There is so much going on there. 850 00:41:21,040 --> 00:41:23,080 There's flavour everywhere, 851 00:41:23,080 --> 00:41:26,560 but overall, you've got your chutney which is doing its thing 852 00:41:26,560 --> 00:41:28,600 and it makes the dish even better. 853 00:41:29,600 --> 00:41:31,080 MELISSA: You've demonstrated 854 00:41:31,080 --> 00:41:32,840 some really lovely cooking technique there. 855 00:41:32,840 --> 00:41:36,320 And it was lovely to see the chutney in various different formats. 856 00:41:36,320 --> 00:41:37,800 You definitely took a risk. 857 00:41:39,080 --> 00:41:40,920 But it was worth it. Thank you! 858 00:41:42,000 --> 00:41:43,520 I love the flavour of the chutney. 859 00:41:44,520 --> 00:41:47,120 One of the things that stands out to me the most about it 860 00:41:47,120 --> 00:41:49,800 is when you eat it, you get these little pops of fruit. 861 00:41:49,800 --> 00:41:53,040 But it is nice to see it in different ways. 862 00:41:53,040 --> 00:41:55,840 All in all, it's a wonderful plate of food. 863 00:41:55,840 --> 00:41:57,680 Thank you. 864 00:41:57,680 --> 00:42:00,080 It was really nice to have something fried 865 00:42:00,080 --> 00:42:01,560 that was hot and fruity. 866 00:42:01,560 --> 00:42:03,680 Yep. I'm with Andy, though. 867 00:42:03,680 --> 00:42:06,000 The best one was the betel leaf by a country mile. 868 00:42:06,000 --> 00:42:07,920 Yep. 869 00:42:07,920 --> 00:42:09,200 Thanks, Rhiannon. Thank you. 870 00:42:10,320 --> 00:42:11,600 Well done, Rhi! 871 00:42:11,600 --> 00:42:13,960 Well done, hon! 872 00:42:16,320 --> 00:42:17,880 Brent. 873 00:42:17,880 --> 00:42:19,440 WOMAN: Go, Brent! 874 00:42:29,800 --> 00:42:31,360 What do we have here? 875 00:42:31,360 --> 00:42:35,080 So, we've got coral trout collars and head tacos. 876 00:42:36,480 --> 00:42:37,960 Inspired from Josh Niland. 877 00:43:02,480 --> 00:43:04,640 JOCK: Really great dish to pick for your ketchup. 878 00:43:05,640 --> 00:43:07,880 The smokiness, charriness, 879 00:43:07,880 --> 00:43:11,040 ties in with the very fruity nature of it 880 00:43:11,040 --> 00:43:13,920 but it also dials back the chilli a little bit. 881 00:43:14,920 --> 00:43:18,040 Fair play to you for, you know, taking on board 882 00:43:18,040 --> 00:43:20,280 Josh and what he does 883 00:43:20,280 --> 00:43:23,560 and bringing us a dish, you know, fearlessly. 884 00:43:23,560 --> 00:43:24,880 Um... 885 00:43:24,880 --> 00:43:27,360 For me, your tortilla's, like... 886 00:43:28,480 --> 00:43:31,800 ..good flavour, obviously from the masa, the flour, but... 887 00:43:33,880 --> 00:43:35,200 ..it's hard work eating it. 888 00:43:36,640 --> 00:43:39,040 Yeah, Brent, that tortilla, it's just a little blond. 889 00:43:40,120 --> 00:43:42,720 You can see it could have used just a little bit more colour. 890 00:43:42,720 --> 00:43:45,680 But to be honest with you, I'm not that worried about the tortilla. 891 00:43:45,680 --> 00:43:49,200 I'm worried about your chilli and mango ketchup. 892 00:43:50,600 --> 00:43:52,480 And I think it's delicious. 893 00:43:54,360 --> 00:43:56,640 I think it highlights the fish beautifully. 894 00:43:56,640 --> 00:43:58,920 It brings out a really nice sweetness. 895 00:43:58,920 --> 00:44:01,240 But I think that condiment is dynamite. 896 00:44:02,480 --> 00:44:06,560 I think this was the perfect dish to showcase your ketchup 897 00:44:06,560 --> 00:44:08,720 as a condiment. 898 00:44:08,720 --> 00:44:11,360 And what a condiment does, which is to elevate a dish, 899 00:44:11,360 --> 00:44:13,360 I think it definitely does that. 900 00:44:13,360 --> 00:44:15,040 Thank you. 901 00:44:15,040 --> 00:44:16,160 Well done, mate. 902 00:44:16,160 --> 00:44:19,600 CONTESTANT: Well done, Brent! Good job, mate! Good job! 903 00:44:24,880 --> 00:44:26,400 Next up, Rue! 904 00:44:26,400 --> 00:44:27,680 Rue! 905 00:44:27,680 --> 00:44:29,960 I'm taking such a big risk today. 906 00:44:29,960 --> 00:44:32,720 I have made this choice 907 00:44:32,720 --> 00:44:36,760 to serve my pork ribs with chicken maryland as well. 908 00:44:36,760 --> 00:44:40,680 So I'm hoping the judges like them. 909 00:44:40,680 --> 00:44:42,360 Ooh! 910 00:44:43,360 --> 00:44:45,160 It's BarbeRue galore. Yeah. 911 00:44:59,160 --> 00:45:00,760 Rue, what have we got? 912 00:45:00,760 --> 00:45:02,640 BarbeRue pork ribs 913 00:45:02,640 --> 00:45:06,760 with a chicken maryland that's been marinated in the BarbeRue Sauce 914 00:45:06,760 --> 00:45:10,160 and some pickled cucumber and apple. 915 00:45:10,160 --> 00:45:12,400 The ribs, I normally do that for my family, 916 00:45:12,400 --> 00:45:16,560 so it's a very special dish to me. 917 00:45:16,560 --> 00:45:19,640 I'm happy with where they are. I'm just really sorry, Andy. 918 00:45:19,640 --> 00:45:21,280 Because... ANDY: What for? 919 00:45:21,280 --> 00:45:23,600 ..might be a little bit spicy! 920 00:45:23,600 --> 00:45:26,040 (ALL LAUGH) 921 00:45:29,520 --> 00:45:31,160 Oh, there it is. (CLEARS THROAT) 922 00:45:31,160 --> 00:45:32,560 Sorry. 923 00:45:32,560 --> 00:45:35,040 It's late! Like, how do you get it so late? 924 00:46:00,520 --> 00:46:02,280 So risky, 925 00:46:02,280 --> 00:46:06,320 bringing us the chicken and the...and the pork ribs. 926 00:46:10,000 --> 00:46:12,000 Um, in this case, pork ribs, 927 00:46:12,000 --> 00:46:15,400 um, you know, they're really, really good. 928 00:46:15,400 --> 00:46:16,720 They're really good. Yeah. 929 00:46:16,720 --> 00:46:19,520 They're tasty, they're cooked perfectly, they're tender. 930 00:46:19,520 --> 00:46:23,720 But yet they're caramelised beautifully with your condiment. 931 00:46:23,720 --> 00:46:24,760 Yep. 932 00:46:26,760 --> 00:46:29,560 But the chicken, Rue. The chicken. (SIGHS) 933 00:46:37,440 --> 00:46:39,160 Ohh! 934 00:46:40,720 --> 00:46:41,960 Stop it! 935 00:46:41,960 --> 00:46:43,120 (LAUGHS) 936 00:46:44,800 --> 00:46:46,080 CATH: Wow! 937 00:46:46,080 --> 00:46:49,760 I think the pork ribs are amazing. 938 00:46:51,400 --> 00:46:54,080 And I think the chicken is even better, 939 00:46:54,080 --> 00:46:58,720 which just shows a level of diversity in a condiment 940 00:46:58,720 --> 00:47:01,000 that Coles are probably looking for. 941 00:47:02,360 --> 00:47:03,480 This is different. 942 00:47:03,480 --> 00:47:05,360 This is not like a barbecue sauce 943 00:47:05,360 --> 00:47:07,280 that I've ever tasted before. 944 00:47:07,280 --> 00:47:10,800 Can I visualise myself buying a jar 945 00:47:10,800 --> 00:47:13,120 and your beaming smile on the jar? 946 00:47:13,120 --> 00:47:16,880 Absolutely I can, and I would pay bloody good money for it too. 947 00:47:18,320 --> 00:47:20,680 This was like a barbecue sauce on fire 948 00:47:20,680 --> 00:47:23,080 but you've used it here more as a marinade 949 00:47:23,080 --> 00:47:24,800 than you have as a barbecue sauce. 950 00:47:24,800 --> 00:47:28,520 And then, of course, you get that soothing quality from the meat. 951 00:47:28,520 --> 00:47:30,600 This is really, really delicious. 952 00:47:30,600 --> 00:47:32,360 Good job. Thank you. 953 00:47:32,360 --> 00:47:34,160 I'm just worried about the size of the bottle, 954 00:47:34,160 --> 00:47:37,240 because how are we gonna fit your smile on a normal-size bottle? 955 00:47:37,240 --> 00:47:38,440 (LAUGHS) 956 00:47:39,640 --> 00:47:43,480 Move over, barbecue. Hello, BarbeRue! 957 00:47:43,480 --> 00:47:45,280 That is spectacular. 958 00:47:45,280 --> 00:47:46,840 What I love about this is 959 00:47:46,840 --> 00:47:49,840 this is barbecue sauce and hot sauce, best friends. 960 00:47:49,840 --> 00:47:52,280 It is the best of both all in the one bottle. 961 00:47:52,280 --> 00:47:54,400 And then showing the two different applications. 962 00:47:54,400 --> 00:47:56,640 First of all, the chicken - beautifully succulent. 963 00:47:56,640 --> 00:47:59,280 And then you have the ribs that were beautifully cooked, 964 00:47:59,280 --> 00:48:02,120 really nice and tender and then smothered in that sauce. 965 00:48:02,120 --> 00:48:04,200 This is something very, very special. 966 00:48:05,360 --> 00:48:10,080 I have no idea where this... BarbeRue is gonna go. 967 00:48:10,080 --> 00:48:12,120 It could explode. 968 00:48:13,880 --> 00:48:15,640 I think you've done such a good job. 969 00:48:15,640 --> 00:48:17,480 Thanks, Rue. Thank you! 970 00:48:17,480 --> 00:48:19,520 (CONTESTANTS CHEER) 971 00:48:21,360 --> 00:48:22,600 Oh, my gosh. 972 00:48:26,160 --> 00:48:27,480 (ANTONIO WHISTLES) 973 00:48:34,120 --> 00:48:38,040 Today we offered you an opportunity that money cannot buy. 974 00:48:39,640 --> 00:48:41,440 To have something that you created 975 00:48:41,440 --> 00:48:44,640 available to the entire nation. 976 00:48:45,880 --> 00:48:48,560 To make your mark in the food industry 977 00:48:48,560 --> 00:48:50,480 with a limited-edition product 978 00:48:50,480 --> 00:48:52,960 in Coles tomorrow. 979 00:48:56,520 --> 00:48:59,120 All of your condiments were delicious. 980 00:49:00,360 --> 00:49:03,440 But one of you rose to the challenge and produced 981 00:49:03,440 --> 00:49:05,840 not only a fantastic condiment 982 00:49:05,840 --> 00:49:08,000 but the perfect dish to go with it. 983 00:49:11,160 --> 00:49:12,360 And that was you... 984 00:49:13,760 --> 00:49:14,920 ..Rue. 985 00:49:14,920 --> 00:49:17,240 (CONTESTANTS CHEER AND APPLAUD) 986 00:49:26,400 --> 00:49:28,440 I'm really happy. Um... 987 00:49:28,440 --> 00:49:30,400 I'm just thinking of my mum. 988 00:49:30,400 --> 00:49:34,840 Um, she came here, like, you know, to give me a better life. 989 00:49:34,840 --> 00:49:37,640 What's a better life than to have your sauce in Coles? 990 00:49:37,640 --> 00:49:39,760 You know? So... 991 00:49:40,760 --> 00:49:43,880 You have also won immunity from Sunday's elimination. 992 00:49:43,880 --> 00:49:45,000 Yeah! 993 00:49:46,680 --> 00:49:48,480 One from one. Yeah! 994 00:49:50,800 --> 00:49:52,200 Oh, my gosh. 995 00:49:53,320 --> 00:49:55,040 You know what, you guys? 996 00:49:55,040 --> 00:49:57,000 To watch you cook these beautiful condiments 997 00:49:57,000 --> 00:49:59,120 then match dishes to it, 998 00:49:59,120 --> 00:50:02,240 the potential in this room is sensational 999 00:50:02,240 --> 00:50:04,840 and I just couldn't be more excited for all of you. 1000 00:50:04,840 --> 00:50:06,520 So congratulations and well done. 1001 00:50:08,040 --> 00:50:10,400 Give it up for Curtis, everyone! 1002 00:50:10,400 --> 00:50:12,480 (CONTESTANTS CHEER) 1003 00:50:16,600 --> 00:50:18,240 Congratulations again to Rue. 1004 00:50:19,240 --> 00:50:22,160 Everyone else, sorry to say, but you'll be cooking in Sunday's 1005 00:50:22,160 --> 00:50:23,680 all-in elimination. 1006 00:50:23,680 --> 00:50:26,800 So study up, get ready and bring that A-game, 1007 00:50:26,800 --> 00:50:28,280 'cause you're all gonna need it. 1008 00:50:28,280 --> 00:50:31,040 See you later. CURTIS: Good job, guys. 1009 00:50:31,040 --> 00:50:32,960 Well done, guys! 1010 00:50:32,960 --> 00:50:35,600 (CONTESTANTS CHEER) 1011 00:50:35,600 --> 00:50:38,240 Oh! (LAUGHS) 1012 00:50:40,400 --> 00:50:42,960 NARRATOR: Sunday night on MasterChef Australia... 1013 00:50:42,960 --> 00:50:45,880 The one, the only Maggie Beer! 1014 00:50:47,120 --> 00:50:49,520 ..a true national icon... 1015 00:50:49,520 --> 00:50:52,920 Oh, my goodness! It's Maggie Beer! Ohh! 1016 00:50:52,920 --> 00:50:55,400 ..brings an Elimination Challenge 1017 00:50:55,400 --> 00:50:58,320 that requires risk-taking. 1018 00:50:58,320 --> 00:51:01,960 There could be some spectacular things under here. 1019 00:51:01,960 --> 00:51:03,920 Or they could all be booby traps! 1020 00:51:03,920 --> 00:51:05,120 (CONTESTANTS GROAN) 1021 00:51:05,120 --> 00:51:08,560 Who will impress their culinary hero? 1022 00:51:08,560 --> 00:51:10,560 Oh! As you can tell, I'm quite nervous! 1023 00:51:10,560 --> 00:51:12,560 You're a rock star, Maggie. 1024 00:51:12,560 --> 00:51:15,520 Rock star? I'm an old girl, come on! 1025 00:51:15,520 --> 00:51:18,680 And who will be going home? 1026 00:51:18,680 --> 00:51:20,720 This is gonna be interesting! 1027 00:51:21,960 --> 00:51:25,680 Tonight's winning BarbeRue Sauce... Well done. 1028 00:51:25,680 --> 00:51:27,720 ..is available in store at Coles 1029 00:51:27,720 --> 00:51:29,560 for a limited time only.