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NARRATOR: Previously
on MasterChef Australia...

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..our big-name guests...

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DECLAN: Josh Niland,
he's the icon of fish in Australia.

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..brought even bigger challenges.

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You'll be cooking my...

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..pho suon bo dac biet.

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You will not be given a recipe.

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(CONTESTANTS GASP)

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Oh, my God!

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And the end of the journey for Grace.

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GRACE: This has just been
the coolest life experience ever

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and I'm excited for what's next.

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Plus...
ANDY: Curtis Stone!

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(APPLAUSE AND WILD CHEERING)

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..this Aussie legend
brought an Immunity Challenge

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and the prize of a lifetime.

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CURTIS: If you win round 2 today,

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you end up on the shelves tomorrow.

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(IMITATES EXPLOSION)

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You might be onto something, Rue,

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because this is really,
really delicious.

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Well done.

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Yes! Stop it! (LAUGHS)
(CONTESTANTS APPLAUD AND CHEER)

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Tonight,

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an elimination

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means our top 10

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become 9.

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MALISSA: We're really in that part
of the competition

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where a simple mistake
can be the make or break.

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With a challenge
set by a national treasure.

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(SERENE MUSIC)

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(BIRDSONG)

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(SUSPENSEFUL MUSIC)

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RALPH: Oof!
Black-apron day, guys.

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MALISSA: Jeez,
they come around too quick!

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BRENT: Every time
we put the black apron on,

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there's a big dark cloud of pressure

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and today's no different.

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Send us good vibes!

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(EXCITING MUSIC)

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Whoo!
Yes!

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RHIANNON: Cloches. Look out.

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I can see a line-up of ingredients.

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I'm like, "Oh, my God,
there's finger limes!"

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I don't know what's going on,

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but give me finger limes
any day of the week.

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Ooh! Finger limes.

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I love them!

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Well, it is elimination day.

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Yeah.

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But don't be disheartened

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because whatever happens,

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you have made it to the top 10
of MasterChef Australia!

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Whoo! Whoo-whoo-whoo!

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Even on elimination day,
there's some fun to be had.

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CONTESTANTS: Yeah.

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Because today we've got another
very, very, very special guest.

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ANTONIO: Yes. Ooh.

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This absolute legend
has cemented herself

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as one of the most well-known icons
in Australian food.

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Oh, my God.

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For over 40 years...

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(CONTESTANTS MURMUR EXCITEDLY)

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..she's helped shape
Australia's food scene...

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CONTESTANT: Oh!

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..in her restaurants,
through her books...

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..and on our TV screens.

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(CHUCKLES)

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The penny's starting to drop.
Yeah.

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She is the culinary queen who unites
foodies all around the country.

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Please welcome the one, the only

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Maggie Beer!

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(CONTESTANTS CHEER, LAUGH)

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(CONTESTANTS CHEER WILDLY)

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(WOLF-WHISTLES)

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Oh, my goodness, it's Maggie Beer!

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CATH: Oh, my God!
ADI: Oh, my God!

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Maggie brings back so many memories
with my mum.

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(LAUGHS)

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We have spent all our life
watching Maggie.

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She's such an icon.

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(MAGGIE LAUGHS)

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Hey.

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RALPH: Hi. (LAUGHS)
Hello.

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Rhiannon, your eyes pretty much
popped out of your head

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when Maggie walked through the door.

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A little bit excited?
Oh, my goodness.

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I'm actually not kidding.

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When my family watch this show,
they are gonna be beside themselves

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because all they want me to do
is meet you!

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And I...
We just loved you our whole lives!

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(LAUGHS)
Oh, Rhiannon, that's lovely.

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The good news is that she's here
right in front of you now.

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The bad news is...

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(DRAMATIC MUSIC)

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..you gotta cook for her.

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Nah, that's not bad.
It's exciting. Yeah.

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Alright, shall we get started?

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CONTESTANTS: Yeah.
Let's do it.

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Oh, my God! I'm shaking.

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Today, you're gonna be assigned
an ingredient pair.

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The one in front you can see

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and the one behind it
which is obviously concealed.

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Maggie, why don't you run us through
the ingredients we can see?

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Tomatoes, rosemary,

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kalamata olives,

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prunes, finger limes,

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witlof, blackberries,

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dill and fig leaves.

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I'm not sure what I'd do with the
fig leaves if I get assigned that.

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But everything else
I'm looking pretty confident in.

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These are all classic
Maggie ingredients.

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Today's a 2-round cook.

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In round 1, you can either feature
the ingredient you can see

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or feature the ingredient
in the cloche behind it.

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Ohh!

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But you'll have to make that choice

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before you know what the ingredient
under the cloche is.

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OK.
Ohhh!

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(INHALES SHARPLY)

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I don't know what to do.

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You can cook whatever you want.

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But the cooks that bring us
the three least impressive dishes,

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they'll be going into round 2...

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..where you'll have to cook with
whatever ingredient you have left.

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Cloched or uncloched.

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I'd rather work with what I can see
than what I don't know.

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I'm looking at the ingredients,
I'm already making plans.

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If I open the cloche

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and it's something I don't know,
I feel like I'm in more trouble.

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Alright, time to find out
who's getting which pair.

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Yeah.
We've numbered them.

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Take a token.

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Thank you.

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How exciting!

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What did you get?
Number 1.

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Number 5.

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You're not gonna believe it.
I went 5.

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That's finger limes.

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Some pretty good match-ups there.

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Finger limes and Maggie!
This is gonna be a good day.

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Alright, a critical choice
to be made.

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And we'll start with number 1, Cath.

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Are you going to go
with the ingredient you can see

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or would you like the cloche?

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Ohhh!

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Look, I'm gonna go
with, um, the fig leaves.

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Malissa?

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I'm gonna stick with the dill.

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DECLAN: You are a dill.
(LAUGHS)

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(LAUGHS)

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Declan?

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Blackberries or the cloche?

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Um, I'm gonna follow the pattern
and stick with the blackberries.

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Pattern emerging.
(CHUCKLES)

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MALISSA: Ohh!
Witlof for Adi?

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Or the cloche?

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ADI: I'm not super happy with witlof,

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but I don't know
what's under those cloches.

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It could make witlof look like
the best ingredient I've ever seen!

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Oh, I'm really in two minds.

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But I think better the devil you know

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and I'm just gonna stick
with the witlof.

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I like this!
Yeah.

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This is confidence. This is good.
(LAUGHS)

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(ANDY CHUCKLES)
MELISSA: OK.

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I don't even think
we need to ask Rhiannon.

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(ALL LAUGH)

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Rhiannon was just like...
(ANDY LAUGHS)

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Yeah, as soon as I walked in,

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I went, "If I get finger limes,
I'm like, 'Yes'!"

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Anyway, yes,
I'm choosing finger limes.

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(LAUGHTER)

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Theo?

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I'm gonna stick with the prunes.

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Not a single person
has chosen the cloche yet.

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There could be some spectacular
things under here.

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Or...or they could all be
booby traps!

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(LAUGHS)
ADI: Yeah!

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Antonio, you have kalamata olives.

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Are you happy with that choice
or would you like to choose...

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Anything but olives.

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I'm thinking I really want something
that I can work into a dessert.

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I don't know. I think...
Ooh!

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I think I'm gonna go
with the cloche today.

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(CHEERING AND APPLAUSE)
Oh! I love this!

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Yay!

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Oooh!

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Oh!
Oranges!

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Yeah! Yeah!
CATH: Good, mate.

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RUE: Not bad.

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ANDY: Look at everyone else
just going, "Damn!"

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"Why didn't I do that?"
See?

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Oranges.

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I'm ecstatic 'cause I know
how to work with them. I love them.

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(LAUGHS)

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It looks like the gamble paid off.

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MELISSA: OK, Ralph...
Yes.

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Um...
Rosemary I know you've used...

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I'm ready. Yeah.
..to great effect.

201
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He's just like, "No, I'm sticking."
I'm ready.

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OK.
I'm so sorry! (LAUGHS)

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There's not that...that other part
of your brain that's like...

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Nope.
.."Ooh, take a chance."

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00:09:24,640 --> 00:09:26,280
No?
(RALPH LAUGHS)

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00:09:26,280 --> 00:09:28,520
Just straight in with rosemary.
Rosemary?

207
00:09:28,520 --> 00:09:31,440
OK, Brent.

208
00:09:33,960 --> 00:09:37,200
Uh, I'm gonna stay with tomatoes,
definitely.

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So, right, one gambler. (LAUGHS)

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(LAUGHS) The rest of us
don't want to.

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00:09:42,120 --> 00:09:44,960
Right, in round 1 and round 2,

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00:09:44,960 --> 00:09:47,200
you'll have 60 minutes
to cook your dishes.

213
00:09:48,440 --> 00:09:50,240
Maggie, do you want to kick them off?

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Your time starts now!

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00:09:52,480 --> 00:09:53,840
RUE: Come on, guys!

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00:09:56,400 --> 00:09:58,120
DECLAN: Righto.

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Ooh! Whoa!
Ooh! Oh, God!

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00:10:04,080 --> 00:10:06,640
CATH: Good one. Have fun, sweetie.
RHIANNON: You too.

219
00:10:06,640 --> 00:10:11,280
RHIANNON: I'm manifesting great
vibes 'cause Maggie's in the house.

220
00:10:11,280 --> 00:10:14,240
I'm even using Maggie Beer verjuice.
Bonus points?

221
00:10:14,240 --> 00:10:16,000
CATH: Yeah, I'm doing that too!

222
00:10:16,000 --> 00:10:19,120
Maggie just reminded me
of all of my upbringing.

223
00:10:19,120 --> 00:10:20,920
I don't probably need that many.

224
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So, I'm just gonna cook something
from the heart today.

225
00:10:25,600 --> 00:10:28,400
I see mussels
and I go, "Oh, my God."

226
00:10:28,400 --> 00:10:30,520
Mum's mussel curry for Maggie.

227
00:10:30,520 --> 00:10:32,240
I think I'm good. Thanks, ladies.

228
00:10:40,520 --> 00:10:41,760
Hi, Rhiannon!

229
00:10:41,760 --> 00:10:43,200
Hello! Hello!
Hello, Rhiannon.

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00:10:43,200 --> 00:10:44,920
What's the dish?

231
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My dish is curry mussels with
finger limes topped on the mussels.

232
00:10:48,320 --> 00:10:51,800
Mussels and...oh, and finger lime!

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It's my favourite thing
in the world.

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Lots of finger lime.
I'll put lots.

235
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I love them.

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00:10:57,280 --> 00:10:58,800
I...
What's... Oh!

237
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I love you with all of my heart.
OK.

238
00:11:01,520 --> 00:11:04,320
So that's...that's an adoration
face, not a worry face?

239
00:11:04,320 --> 00:11:07,880
No! It's like...
this is a complete dream come true.

240
00:11:07,880 --> 00:11:10,400
You have absolutely no idea.

241
00:11:10,400 --> 00:11:12,000
We have watched you our whole lives.

242
00:11:12,000 --> 00:11:14,920
I think I've watched every episode
of 'The Cook and the Chef'

243
00:11:14,920 --> 00:11:16,880
at least five times each.

244
00:11:16,880 --> 00:11:20,280
I honestly cannot believe
I'm meeting you.

245
00:11:20,280 --> 00:11:23,240
You've got this.
I have. I know! Thank you!

246
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Food with love.

247
00:11:24,840 --> 00:11:27,040
RALPH: You'll make me cry.

248
00:11:28,040 --> 00:11:30,960
Even though I'm, like,
really emotional...

249
00:11:30,960 --> 00:11:32,920
Oh, gee!

250
00:11:32,920 --> 00:11:35,520
..all I'm channelling
is to get this done perfectly.

251
00:11:35,520 --> 00:11:36,760
Oh! Far out.

252
00:11:36,760 --> 00:11:39,840
Because, like, my mum
would actually be so annoyed

253
00:11:39,840 --> 00:11:42,120
if I bloody stuffed it up.

254
00:11:42,120 --> 00:11:44,440
I hope I don't burn
Maggie's lips off.

255
00:11:44,440 --> 00:11:46,080
(CHUCKLES)

256
00:11:46,080 --> 00:11:49,040
Go, sweetie. Sweetie pie.
Thank you.

257
00:11:49,040 --> 00:11:50,800
Well, I've got fig leaves.

258
00:11:50,800 --> 00:11:52,840
So, my plan is to do
a fig leaf granita

259
00:11:52,840 --> 00:11:54,680
with a goat's cheese cream.

260
00:11:54,680 --> 00:11:56,280
(LAUGHS) I love it!

261
00:11:56,280 --> 00:11:57,800
Maggie exudes joy,

262
00:11:57,800 --> 00:12:00,560
so I'm gonna just bring joy
into the kitchen today.

263
00:12:00,560 --> 00:12:02,200
RUE: Good job, Adi.

264
00:12:02,200 --> 00:12:03,800
ADI: I've got witlof today.

265
00:12:03,800 --> 00:12:05,480
It's not an ingredient
I've ever cooked with.

266
00:12:05,480 --> 00:12:08,400
I'm doing a tartare
and we'll serve the witlof charred

267
00:12:08,400 --> 00:12:12,160
and sort of, like, a cracker
to eat the tartare with.

268
00:12:12,160 --> 00:12:13,760
RUE: Don't spread yourself thin.

269
00:12:13,760 --> 00:12:15,320
ANTONIO: Yep.
Just hit the brief.

270
00:12:15,320 --> 00:12:19,360
I was the only guy that actually
took a risk lifting that cloche.

271
00:12:19,360 --> 00:12:20,960
I mean, it was definitely a gamble,

272
00:12:20,960 --> 00:12:23,200
but I'm liking my odds
with orange, so...

273
00:12:23,200 --> 00:12:27,640
Mr Risky here got a bag of oranges.
But I'm really happy about that.

274
00:12:27,640 --> 00:12:28,760
Nice!

275
00:12:28,760 --> 00:12:31,720
'Cause I can definitely work oranges
into a dessert.

276
00:12:31,720 --> 00:12:34,320
I'm gonna start with
a hazelnut ice cream,

277
00:12:34,320 --> 00:12:37,120
a white chocolate ganache
and an orange caramel.

278
00:12:37,120 --> 00:12:38,920
I think I like the flavour profile

279
00:12:38,920 --> 00:12:41,760
of, you know, the orange
and the citrus with the hazelnut.

280
00:12:41,760 --> 00:12:43,160
So, yeah, let's see.

281
00:12:43,160 --> 00:12:45,280
This is definitely a dish
that represents me.

282
00:12:45,280 --> 00:12:46,760
Can do it, can do it!

283
00:12:46,760 --> 00:12:49,520
This could be my chance
to go all-out on round 1

284
00:12:49,520 --> 00:12:51,680
and hopefully just
forget about round 2.

285
00:12:51,680 --> 00:12:54,120
I think today's gonna be a good day.

286
00:12:58,480 --> 00:13:02,000
ANDY: I was baffled that Antonio
was the only one to pick the cloche.

287
00:13:02,000 --> 00:13:03,840
And look what he ended up with!
JOCK: Exactly.

288
00:13:03,840 --> 00:13:06,040
A fantastic result, to be sure.
Yeah.

289
00:13:06,040 --> 00:13:08,080
This season is Secrets & Surprises.

290
00:13:08,080 --> 00:13:11,440
I think that maybe they were
thinking that there was a stitch-up

291
00:13:11,440 --> 00:13:12,920
under each of the cloches.

292
00:13:12,920 --> 00:13:14,560
MELISSA: Oh!
A stitch-up? Who would do that?

293
00:13:14,560 --> 00:13:16,520
You know? Like...
(MAGGIE LAUGHS)

294
00:13:16,520 --> 00:13:18,440
If you had to pick an ingredient
from here,

295
00:13:18,440 --> 00:13:20,400
what would you pick
and what would you cook?

296
00:13:20,400 --> 00:13:22,760
Well, for me, I'd go fig leaf

297
00:13:22,760 --> 00:13:26,720
and I just love birds
baked in fig leaf.

298
00:13:26,720 --> 00:13:27,720
Oh, yeah.
Particularly.

299
00:13:27,720 --> 00:13:29,160
Yum!
What about you?

300
00:13:29,160 --> 00:13:31,000
I'm keeping it simple in round 1.

301
00:13:31,000 --> 00:13:33,000
When I saw olives and tomatoes,
they went like that.

302
00:13:33,000 --> 00:13:34,080
Yeah.
Yeah.

303
00:13:34,080 --> 00:13:35,520
I'd make a beautiful
heirloom tomato salad.

304
00:13:35,520 --> 00:13:36,640
Great.
Some stone fruit.

305
00:13:36,640 --> 00:13:38,080
A little olive tapenade.

306
00:13:38,080 --> 00:13:39,680
Yum!
And some fresh cheese.

307
00:13:39,680 --> 00:13:41,520
Stracciatella, burrata.
So nice!

308
00:13:41,520 --> 00:13:43,600
Keep it simple.
Yeah.

309
00:13:43,600 --> 00:13:45,960
Of course, we are only looking for

310
00:13:45,960 --> 00:13:50,040
the three least delicious dishes
today to go into round 2.

311
00:13:50,040 --> 00:13:53,240
From there, one of those three
will be going home today.

312
00:13:53,240 --> 00:13:55,840
We're gonna lose
one of our first top 10.

313
00:13:56,840 --> 00:13:59,040
RUE: Go, Brent!

314
00:13:59,040 --> 00:14:00,640
BRENT: Another day in the kitchen.

315
00:14:00,640 --> 00:14:02,360
Just with a bad apron on.

316
00:14:02,360 --> 00:14:04,200
I'm the only one left
with an immunity pin

317
00:14:04,200 --> 00:14:06,320
which is absolutely great,
I love it.

318
00:14:06,320 --> 00:14:08,400
So, the mindset's really good.

319
00:14:08,400 --> 00:14:10,520
Ah, so I've got heirloom tomatoes.

320
00:14:10,520 --> 00:14:12,760
I'm going with charred squid.

321
00:14:12,760 --> 00:14:15,320
I'm gonna make a sort of
a tomato salad, 'nduja sauce.

322
00:14:15,320 --> 00:14:17,080
It'll all sort of
get tossed together.

323
00:14:17,080 --> 00:14:19,120
I got such an amazing ingredient

324
00:14:19,120 --> 00:14:22,480
and I thought, you know what, let's
just back myself and just go for it.

325
00:14:22,480 --> 00:14:24,200
With Maggie Beer in the house,

326
00:14:24,200 --> 00:14:26,320
you must be inspired
for a delicious dish,

327
00:14:26,320 --> 00:14:28,560
but you've only got 45 minutes to go!

328
00:14:28,560 --> 00:14:30,600
RUE: Come on, guys! Come on!
JOCK: Let's go!

329
00:14:30,600 --> 00:14:31,600
(APPLAUSE)

330
00:14:31,600 --> 00:14:33,200
RUE: Good job, Malissa.

331
00:14:35,760 --> 00:14:37,160
Go, Adi!

332
00:14:38,520 --> 00:14:40,920
DECLAN: As as I knew
I got blackberries,

333
00:14:40,920 --> 00:14:43,800
I immediately thought
Nan's apple-blackberry crumble.

334
00:14:43,800 --> 00:14:46,640
RUE: Oh, yum!
BRENT: Feeling good, Deccy?

335
00:14:46,640 --> 00:14:48,800
Yeah, I'm feeling good today.
Yeah.

336
00:14:48,800 --> 00:14:50,520
I don't normally go down
the sweet path,

337
00:14:50,520 --> 00:14:52,680
but this is one that
I'm familiar with, so...

338
00:14:52,680 --> 00:14:53,680
Yep.

339
00:14:53,680 --> 00:14:56,000
I'm inspired by Maggie
being here today.

340
00:14:56,000 --> 00:14:59,760
She's someone that just reminds me
of, like, cooking with Mum and Nan.

341
00:14:59,760 --> 00:15:01,720
And this dish, it's wholesome,
it's warm

342
00:15:01,720 --> 00:15:03,920
and it's a great dish
to cook for Maggie Beer.

343
00:15:03,920 --> 00:15:05,440
Declan.
Declan.

344
00:15:05,440 --> 00:15:07,520
Andy, Jock, how are you?
Crumble?

345
00:15:07,520 --> 00:15:10,520
Yeah. An apple and blackberry crumble
today.

346
00:15:10,520 --> 00:15:12,520
It just reminds me
of my nan and my mum.

347
00:15:12,520 --> 00:15:15,720
They weren't too crash-hot
at...at...in the kitchen. Um...

348
00:15:15,720 --> 00:15:17,320
This worries me, then.

349
00:15:17,320 --> 00:15:21,720
But...but Mum and Nan could do
an absolute killer crumble.

350
00:15:21,720 --> 00:15:25,440
Is it killer enough
to keep you out of round 2?

351
00:15:25,440 --> 00:15:29,960
A crumble is a 10 a penny.
What's different about your one?

352
00:15:29,960 --> 00:15:34,600
I've put my cinnamon, um, 'twill' in.
I've got nutmeg in there.

353
00:15:34,600 --> 00:15:37,400
Oh, I wouldn't say
it's an...elevation.

354
00:15:38,880 --> 00:15:40,320
A cinnamon quill...

355
00:15:41,520 --> 00:15:43,520
Um...

356
00:15:55,760 --> 00:15:58,400
Is it killer enough
to keep you out of round 2?

357
00:15:58,400 --> 00:16:01,360
Oh, I hope so.
I mean, I don't know.

358
00:16:01,360 --> 00:16:03,560
Come on.
Good luck.

359
00:16:03,560 --> 00:16:05,720
(DECLAN WHISPERS) Oh, my God.

360
00:16:05,720 --> 00:16:08,160
I'm just trying to think of a way
to elevate it.

361
00:16:08,160 --> 00:16:09,440
Alright.

362
00:16:09,440 --> 00:16:11,400
I don't want to get into round 2.

363
00:16:11,400 --> 00:16:13,560
What am I gonna add to this dish?

364
00:16:13,560 --> 00:16:15,280
I really need to think fast here.

365
00:16:15,280 --> 00:16:17,160
RUE: Hustle, hustle, please!

366
00:16:17,160 --> 00:16:19,720
So I was thinking
maybe I could make a blackberry gel

367
00:16:19,720 --> 00:16:21,400
on top of my crumble.

368
00:16:21,400 --> 00:16:23,840
And I just wanted to see
how this would set.

369
00:16:23,840 --> 00:16:27,720
I'm up against
unbelievable, talented cooks.

370
00:16:27,720 --> 00:16:31,560
Top 9's on the line and I hope that's
gonna be enough for the judges.

371
00:16:31,560 --> 00:16:33,160
Yeah, just a bit...a bit nervous,

372
00:16:33,160 --> 00:16:35,160
but, um, hopefully
this one pulls through.

373
00:16:35,160 --> 00:16:36,480
RUE: Looking good, Declan.

374
00:16:37,800 --> 00:16:39,560
I've been eating
this fig leaf granita.

375
00:16:39,560 --> 00:16:41,200
It's good?
Got it all in my teeth.

376
00:16:41,200 --> 00:16:43,160
Oh!
Oh, gosh!

377
00:16:43,160 --> 00:16:45,040
I'm quite nervous
to be cooking for Maggie.

378
00:16:45,040 --> 00:16:47,440
I want impress her.

379
00:16:47,440 --> 00:16:48,760
I'm using the dill.

380
00:16:48,760 --> 00:16:51,120
I'm gonna be making a prawn
and dill mousse tortellini

381
00:16:51,120 --> 00:16:52,800
with vegetable broth.

382
00:16:52,800 --> 00:16:55,080
(EXHALES DEEPLY) As you can tell,
I'm quite nervous!

383
00:16:55,080 --> 00:16:57,000
My pasta dough is resting

384
00:16:57,000 --> 00:17:00,480
and now I need to make
a flavoursome broth.

385
00:17:00,480 --> 00:17:03,320
Um...where's the salt?

386
00:17:03,320 --> 00:17:06,200
When I'm making it at home,
I've got all day to make it.

387
00:17:06,200 --> 00:17:07,840
I can leave it on for hours.

388
00:17:07,840 --> 00:17:11,040
But I've gotta get this done
in about 35 minutes.

389
00:17:12,040 --> 00:17:15,760
So, utilising the pressure cooker
is probably the best way I can go.

390
00:17:15,760 --> 00:17:17,720
RUE: Malissa,
I can smell it from here.

391
00:17:17,720 --> 00:17:19,720
Oh, my gosh.

392
00:17:19,720 --> 00:17:22,080
RALPH: Let's go!
Ralphie, how are you going?

393
00:17:22,080 --> 00:17:23,200
I'm going alright.

394
00:17:23,200 --> 00:17:25,720
I went with rosemary just 'cause
I know the flavours very well.

395
00:17:25,720 --> 00:17:29,360
I'm gonna make duck with rosemary
oil and some parsnip puree as well.

396
00:17:29,360 --> 00:17:31,960
So, I'm gonna try and put
my best foot forward in this dish

397
00:17:31,960 --> 00:17:34,840
and then make sure I'm...I'm safe
and I'm up there with Rue.

398
00:17:34,840 --> 00:17:36,800
(RUE CLAPS) Go, Ralphie!

399
00:17:36,800 --> 00:17:39,440
Hi, Ralph!
G'day, guys. How are we?

400
00:17:39,440 --> 00:17:40,920
Hello.
You met Maggie?

401
00:17:40,920 --> 00:17:43,640
Ohh. Blessed to meet you.
What have we got here?

402
00:17:43,640 --> 00:17:45,920
Today I'm making a parsnip puree

403
00:17:45,920 --> 00:17:48,520
with a rosemary oil
and a lovely duck.

404
00:17:48,520 --> 00:17:52,480
I love that you've chosen parsnip
because they're often forgotten

405
00:17:52,480 --> 00:17:53,840
and they're much maligned.

406
00:17:53,840 --> 00:17:57,080
I need to nail it and balance it
so that it works together perfectly.

407
00:17:57,080 --> 00:17:59,960
But the idea's there.
And the perfect duck.

408
00:17:59,960 --> 00:18:01,720
You have the queen
of game birds here.

409
00:18:01,720 --> 00:18:03,240
(LAUGHS)
A lot of pressure.

410
00:18:03,240 --> 00:18:05,200
So I'll perform my best. (LAUGHS)

411
00:18:05,200 --> 00:18:08,440
Oof! Yeah, look,
queen of game birds.

412
00:18:08,440 --> 00:18:10,560
That...that adds
a bit of extra pressure.

413
00:18:10,560 --> 00:18:11,960
Thank you, guys.

414
00:18:11,960 --> 00:18:14,800
So, with the cooking of the duck,
timing is essential.

415
00:18:14,800 --> 00:18:17,080
Today, I guess the gamble is
if this doesn't work out,

416
00:18:17,080 --> 00:18:20,120
then I'm cooking in round 2 and
I don't think I wanna do that today.

417
00:18:20,120 --> 00:18:21,880
Better get a wriggle on, guys!

418
00:18:21,880 --> 00:18:23,480
You've only got 30 minutes, guys!
Let's go!

419
00:18:23,480 --> 00:18:24,480
Come on!

420
00:18:24,480 --> 00:18:26,440
It's not really 30 minutes, is it?

421
00:18:26,440 --> 00:18:28,040
Yes. Yeah.
(GASPS)

422
00:18:28,040 --> 00:18:29,280
Come on! Come on, guys!

423
00:18:30,840 --> 00:18:33,800
Maggie, she has this really
calming sort of effect.

424
00:18:33,800 --> 00:18:35,480
You're a rock star, Maggie.

425
00:18:35,480 --> 00:18:38,320
Rock star? I'm an old girl. Come on!
(LAUGHS)

426
00:18:38,320 --> 00:18:39,800
Sort of at ease, you know.

427
00:18:39,800 --> 00:18:43,240
Cooking for...cooking for Mum
or something like that, you know?

428
00:18:43,240 --> 00:18:45,720
Mmm! Yum!

429
00:18:45,720 --> 00:18:48,840
I have prunes
and I'm making crullers.

430
00:18:48,840 --> 00:18:52,280
So it's a deep-fried choux pastry.
I'm gonna have a prune glaze.

431
00:18:52,280 --> 00:18:54,920
So I'm hoping that they come out
really banging today.

432
00:18:54,920 --> 00:18:57,960
ADI: I've got witlof
and I'm doing a tartare.

433
00:18:57,960 --> 00:18:59,840
A tartare can be
served entirely raw,

434
00:18:59,840 --> 00:19:03,280
but I kinda like it with just a
little bit of colour on some of it.

435
00:19:03,280 --> 00:19:05,200
So we've got, like, saffron
through the mayo,

436
00:19:05,200 --> 00:19:07,640
we've got some paprika
through the beef.

437
00:19:07,640 --> 00:19:10,760
Used the verjuice 'cause Maggie's in
the house and I just couldn't not.

438
00:19:10,760 --> 00:19:12,760
And then just witlof as a spoon.

439
00:19:12,760 --> 00:19:14,520
Just pressure on to get it right.

440
00:19:15,600 --> 00:19:18,520
RHIANNON: I'm just gonna have it so,
like, um, the curry's in the bowl,

441
00:19:18,520 --> 00:19:21,120
the mussels are in there, the
finger lime's topped on the mussel.

442
00:19:21,120 --> 00:19:25,320
Well, this is gonna be interesting!
I know!

443
00:19:25,320 --> 00:19:28,760
The first job my mum ever had
was making curries

444
00:19:28,760 --> 00:19:31,360
and this is a dish that she loves.

445
00:19:31,360 --> 00:19:33,760
Oh, I've got tears in my eyes

446
00:19:33,760 --> 00:19:36,880
because Maggie brings back
so many memories with my mum.

447
00:19:36,880 --> 00:19:38,800
(SNIFFLES)

448
00:19:39,960 --> 00:19:43,640
I lost my mum a year ago
to ovarian cancer.

449
00:19:43,640 --> 00:19:46,040
And before she passed away,

450
00:19:46,040 --> 00:19:48,880
I said I was gonna try out
for MasterChef this year

451
00:19:48,880 --> 00:19:52,680
and she said to me, "I'll be
watching from above if you get on."

452
00:19:56,720 --> 00:19:58,720
And, you know, like I've been...
(SNIFFLES)

453
00:19:58,720 --> 00:20:01,880
..cooking in this kitchen,
like, for quite a while now.

454
00:20:01,880 --> 00:20:03,720
(SNIFFLES)

455
00:20:04,800 --> 00:20:07,240
And I kind of...

456
00:20:07,240 --> 00:20:10,240
You know, I haven't really felt
like Mum's with me as much.

457
00:20:11,240 --> 00:20:12,560
(SOBS)

458
00:20:14,800 --> 00:20:18,280
Like...like I feel like
in the garden

459
00:20:18,280 --> 00:20:21,040
and, you know, there's butterflies
and she's around,

460
00:20:21,040 --> 00:20:26,040
but, um...yeah, that was
the first time, "Oh, my God."

461
00:20:26,040 --> 00:20:27,440
(SNIFFLES)

462
00:20:27,440 --> 00:20:29,160
My mum's here.

463
00:20:29,160 --> 00:20:31,000
I just felt it.

464
00:20:31,000 --> 00:20:33,480
(SNIFFLES) Yeah.
It was really special.

465
00:20:35,000 --> 00:20:36,360
I don't know.

466
00:20:36,360 --> 00:20:39,240
I think it's just because
Maggie resonates with us so much.

467
00:20:39,240 --> 00:20:41,920
I just... (SNIFFLES) Yeah.

468
00:20:41,920 --> 00:20:44,720
You know, to be top 10
cooking for Maggie Beer

469
00:20:44,720 --> 00:20:46,680
and cooking my mum's curry,

470
00:20:46,680 --> 00:20:49,720
I know she's watching,
I know she's so proud of me.

471
00:20:53,160 --> 00:20:55,120
RUE: Brent, you going OK?

472
00:20:55,120 --> 00:20:56,720
Sweet!
OK.

473
00:20:56,720 --> 00:20:58,360
Squid games.

474
00:20:58,360 --> 00:21:00,880
(SINGS) # Ba-ba-ba-ba-ba,
bi-di, ba-ba... #

475
00:21:00,880 --> 00:21:03,520
I love squid on the hibachi.

476
00:21:03,520 --> 00:21:06,640
But the star of the show
is the heirloom tomatoes.

477
00:21:06,640 --> 00:21:09,040
They're zesty, they're fresh as,

478
00:21:09,040 --> 00:21:11,080
which is just gonna bring the life
to the party.

479
00:21:11,080 --> 00:21:13,600
Hello, Brent. Whoo-hoo!

480
00:21:13,600 --> 00:21:15,200
Maggie, how are ya?
MELISSA: Look at this!

481
00:21:15,200 --> 00:21:16,280
I'm good.
Yeah!

482
00:21:16,280 --> 00:21:18,040
Gorgeous, vibrant sauce
happening already.

483
00:21:18,040 --> 00:21:21,160
Yeah. I am making charred squid...
(GASPS)

484
00:21:21,160 --> 00:21:22,720
..'nduja sauce,

485
00:21:22,720 --> 00:21:25,960
a really fresh heirloom tomato salsa.

486
00:21:25,960 --> 00:21:28,680
All those beautiful ingredients.
What do you think?

487
00:21:28,680 --> 00:21:31,000
The perfection of
cooking squid is...

488
00:21:31,000 --> 00:21:33,200
Yeah.
..absolutely, you know, your target.

489
00:21:33,200 --> 00:21:36,240
Yep. Thanks, guys. Thank you so much.
Lots of luck!

490
00:21:36,240 --> 00:21:38,520
You know what,
you never know in this competition,

491
00:21:38,520 --> 00:21:40,160
especially now we're at top 10,

492
00:21:40,160 --> 00:21:43,840
my dish might be an amazing idea
and it tastes amazing,

493
00:21:43,840 --> 00:21:46,480
but it just depends on
what everyone else is doing.

494
00:21:46,480 --> 00:21:48,960
There's no room for error.

495
00:21:48,960 --> 00:21:50,920
THEO: Hey!
Sorry, bruh.

496
00:21:50,920 --> 00:21:54,000
Charcoal in that?
Charcoal. Charcoal-infused.

497
00:21:55,480 --> 00:21:57,120
ANDY: Doesn't matter
what ingredient you picked,

498
00:21:57,120 --> 00:21:59,320
we need to see your dish
in 15 minutes!

499
00:21:59,320 --> 00:22:01,480
RUE: Come on, guys! Come on!

500
00:22:01,480 --> 00:22:04,800
Oh, thanks, Rue!
Yeah. (LAUGHS)

501
00:22:04,800 --> 00:22:07,280
Go, Antonio.

502
00:22:07,280 --> 00:22:09,120
Do you love the ice cream?
ANTONIO: Yeah.

503
00:22:09,120 --> 00:22:11,600
And I also have a white chocolate
ganache in the freezer.

504
00:22:11,600 --> 00:22:14,040
Uh, I'm liking the dish so far.
OK.

505
00:22:14,040 --> 00:22:15,920
This is definitely a dish
that represents me.

506
00:22:15,920 --> 00:22:18,480
I...I love chocolate.
I love ice cream.

507
00:22:18,480 --> 00:22:21,920
And I'm also gonna do
orange caramel to go with it.

508
00:22:21,920 --> 00:22:24,200
I love oranges.
It definitely was a good gamble.

509
00:22:24,200 --> 00:22:25,960
I've done a few caramels in my life

510
00:22:25,960 --> 00:22:28,320
and, yeah, I know
you're gonna like this one.

511
00:22:28,320 --> 00:22:30,040
Antonio.
Hello.

512
00:22:30,040 --> 00:22:31,360
Hello, Antonio!

513
00:22:31,360 --> 00:22:34,120
The only gambling man
in this...in this round today.

514
00:22:34,120 --> 00:22:36,640
Yeah. I like... I'm liking my odds.

515
00:22:36,640 --> 00:22:38,640
What are you doing with that win?

516
00:22:38,640 --> 00:22:40,800
So I've always liked the combination
of chocolate and orange.

517
00:22:40,800 --> 00:22:43,160
You know who else likes the
combination of chocolate and orange?

518
00:22:43,160 --> 00:22:44,760
(LAUGHS)
Yes!

519
00:22:44,760 --> 00:22:46,000
Absolutely.
OK.

520
00:22:46,000 --> 00:22:47,720
So, normally it's paired
with dark chocolate.

521
00:22:47,720 --> 00:22:50,360
So, but I kinda like the citrusy
that I'm gonna get from it

522
00:22:50,360 --> 00:22:52,600
and counteract
with the white chocolate.

523
00:22:54,240 --> 00:22:55,600
OK.
Oh!

524
00:22:55,600 --> 00:22:57,200
So I'm gonna do
a white chocolate ganache.

525
00:22:57,200 --> 00:22:58,480
Hmm.

526
00:22:58,480 --> 00:23:01,200
And I'm also including
a little bit of a flavour bomb

527
00:23:01,200 --> 00:23:02,760
with the hazelnut ice cream.

528
00:23:02,760 --> 00:23:03,840
OK.
Um...

529
00:23:03,840 --> 00:23:06,520
White chocolate -
much sweeter than dark chocolate.

530
00:23:06,520 --> 00:23:07,800
Yep.

531
00:23:07,800 --> 00:23:09,800
You know, really presents itself
quite intensely.

532
00:23:11,280 --> 00:23:13,080
Hazelnut, quite sweet.

533
00:23:13,080 --> 00:23:15,480
And oranges, quite sweet again.
Yeah.

534
00:23:15,480 --> 00:23:17,680
So, for me,
what I'm picking up here is...

535
00:23:17,680 --> 00:23:19,920
A lot of sweetness.
Yep.

536
00:23:19,920 --> 00:23:21,800
OK. OK.
Too sweet is...is...

537
00:23:21,800 --> 00:23:23,640
It's not good.

538
00:23:35,840 --> 00:23:37,360
Too sweet is...is...

539
00:23:37,360 --> 00:23:38,720
It's not good.

540
00:23:38,720 --> 00:23:40,280
It's going to be

541
00:23:40,280 --> 00:23:43,600
how you balance those elements
and give us some contrast.

542
00:23:43,600 --> 00:23:45,400
OK.
Thanks, Antonio.

543
00:23:45,400 --> 00:23:48,240
If you tell me to hold back
the charm, maybe I could do.

544
00:23:48,240 --> 00:23:49,680
But hold back the sweetness?

545
00:23:49,680 --> 00:23:52,440
That's... You know, that's me.
I'm a sweet guy. (CHUCKLES)

546
00:23:52,440 --> 00:23:53,800
Um...

547
00:23:53,800 --> 00:23:55,960
I don't have time
to make another element,

548
00:23:55,960 --> 00:23:59,160
so I decide I'm going
to take the caramel

549
00:23:59,160 --> 00:24:01,440
right on the verge
of basically turning bitter

550
00:24:01,440 --> 00:24:04,120
to counteract for the sweetness.

551
00:24:04,120 --> 00:24:07,960
So it's gonna be almost like
a bitter orange, which is nice,

552
00:24:07,960 --> 00:24:09,560
'cause it's not gonna be
overly too sweet

553
00:24:09,560 --> 00:24:11,440
with the rest of the elements
of the dessert.

554
00:24:12,440 --> 00:24:13,960
ANDY: 10 minutes to go!

555
00:24:13,960 --> 00:24:16,680
JOCK: Let's go!
RUE: Come on! Awesome, guys!

556
00:24:16,680 --> 00:24:18,160
CATH: Oh, my God!
Awesome!

557
00:24:18,160 --> 00:24:20,720
My pasta feels really nice.

558
00:24:20,720 --> 00:24:22,400
Quite happy with the filling.

559
00:24:22,400 --> 00:24:25,320
I'm utilising the dill
in both my pasta filling

560
00:24:25,320 --> 00:24:27,000
and in the broth as well.

561
00:24:27,000 --> 00:24:29,000
RUE: Don't forget
your pressure cooker.

562
00:24:31,160 --> 00:24:32,960
A lot going on right now.

563
00:24:32,960 --> 00:24:34,800
I'm trying to, you know,
get my tortellini in

564
00:24:34,800 --> 00:24:37,280
and then I still need
to focus on my broth.

565
00:24:37,280 --> 00:24:38,760
Bit hot.

566
00:24:38,760 --> 00:24:41,400
It's got a lot of flavour
that it still needs to develop.

567
00:24:41,400 --> 00:24:43,200
So I need to reduce it down slightly.

568
00:24:43,200 --> 00:24:44,880
OK. OK. Alright.

569
00:24:44,880 --> 00:24:47,000
Good job, Malissa.

570
00:24:47,000 --> 00:24:49,400
How are you looking, good-looking?
DECLAN: Good, bro. How are you?

571
00:24:49,400 --> 00:24:50,880
Good, good. See?

572
00:24:50,880 --> 00:24:53,440
The judges think
an apple and blackberry crumble

573
00:24:53,440 --> 00:24:55,080
is a bit too simple.

574
00:24:55,080 --> 00:24:57,080
So I'm adding a blackberry gel.

575
00:24:57,080 --> 00:24:58,880
RUE: How long do you have
on your crumble?

576
00:24:58,880 --> 00:25:00,560
It's golden brown already.

577
00:25:00,560 --> 00:25:02,440
Oh, OK. Good. That's good.
Yeah.

578
00:25:02,440 --> 00:25:05,720
My gel's in the fridge and, yeah,
I'm just giving it a crack today.

579
00:25:05,720 --> 00:25:07,320
I check on my gel.

580
00:25:07,320 --> 00:25:09,040
This is no good.

581
00:25:09,040 --> 00:25:11,360
And it hasn't set.

582
00:25:11,360 --> 00:25:13,880
Just think I'm gonna have to
ditch it. It's not gonna work.

583
00:25:15,520 --> 00:25:19,200
So I'm thinking...how else can
I elevate this dish in five minutes?

584
00:25:19,200 --> 00:25:23,480
So I quickly whip up just
a simple Chantilly to go with it.

585
00:25:23,480 --> 00:25:25,120
Alright. Cream Chantilly.

586
00:25:25,120 --> 00:25:29,400
Jock and Andy really want to see
a MasterChef version of the crumble,

587
00:25:29,400 --> 00:25:31,560
but this is how I eat it at home,

588
00:25:31,560 --> 00:25:33,920
so fingers crossed
I'm not in round 2.

589
00:25:33,920 --> 00:25:37,520
MELISSA: Heads-up, everybody!
Four minutes to go! Come on!

590
00:25:37,520 --> 00:25:39,360
ANDY: Come on, guys!
JOCK: Four minutes!

591
00:25:39,360 --> 00:25:42,080
I think we're good to go. Beautiful.

592
00:25:43,160 --> 00:25:44,960
BRENT: Just finishing up
cooking the squid.

593
00:25:44,960 --> 00:25:48,000
Oh, Brent, that smells heavenly!
Oh, thanks.

594
00:25:48,000 --> 00:25:50,200
Gonna roll it through the sauce.

595
00:25:50,200 --> 00:25:52,280
Pops of tomato all over it.

596
00:25:52,280 --> 00:25:54,280
And then fried basil leaf on top.

597
00:25:54,280 --> 00:25:55,880
A bit of olive oil.
(WHISTLES) That's it.

598
00:25:55,880 --> 00:25:57,960
There'll be great dishes out there,
I know that,

599
00:25:57,960 --> 00:25:59,800
so I gotta bring my A game
every time.

600
00:26:01,000 --> 00:26:03,720
RUE: Oh, Rhiannon,
that smells amazing!

601
00:26:03,720 --> 00:26:05,120
Whoo!

602
00:26:05,120 --> 00:26:07,680
RHIANNON: This cook is me
making Mum's curry my own.

603
00:26:07,680 --> 00:26:10,040
The mussels are cooked perfectly.

604
00:26:10,040 --> 00:26:13,400
And then I'm putting finger limes
on top of the mussel.

605
00:26:13,400 --> 00:26:16,160
That's the main thing.
I love finger lime!

606
00:26:16,160 --> 00:26:19,320
Better get a wriggle on, guys.
You've only got two minutes to go!

607
00:26:19,320 --> 00:26:21,040
RUE: Come on, guys! Come on!

608
00:26:21,040 --> 00:26:23,480
Yeah, look,
I got a bit of this going on.

609
00:26:25,080 --> 00:26:27,200
I'm about to slice into the duck.

610
00:26:27,200 --> 00:26:29,600
I'm expecting to see
a lovely pink in the middle.

611
00:26:29,600 --> 00:26:31,760
And I say a little prayer.

612
00:26:35,720 --> 00:26:36,960
Yes!

613
00:26:36,960 --> 00:26:39,280
Perfect medium-rare. Nailed it.

614
00:26:40,280 --> 00:26:43,440
Parsnip puree's beautiful. I've
infused that with rosemary as well.

615
00:26:43,440 --> 00:26:47,880
And then you should taste that punchy
rosemary flavour throughout that oil.

616
00:26:47,880 --> 00:26:49,520
So, all of this should blend together

617
00:26:49,520 --> 00:26:51,600
to help flavour the duck
and bring it to life.

618
00:26:51,600 --> 00:26:54,480
The dish, to me, is perfect.

619
00:26:54,480 --> 00:26:57,080
30 seconds!

620
00:26:57,080 --> 00:26:58,400
JOCK: Yes!

621
00:26:58,400 --> 00:27:00,160
(JUDGES APPLAUD)

622
00:27:00,160 --> 00:27:03,920
ANTONIO: The whole idea of the dish
is chocolate, orange and hazelnut.

623
00:27:03,920 --> 00:27:06,880
There are a lot of, you know,
sweet things in...in the dish.

624
00:27:06,880 --> 00:27:09,080
The white chocolate is sweet.

625
00:27:09,080 --> 00:27:10,840
The hazelnut ice cream is sweet.

626
00:27:10,840 --> 00:27:13,560
But I've really taken the caramel
to the edge,

627
00:27:13,560 --> 00:27:15,240
so it's almost gone bitter,

628
00:27:15,240 --> 00:27:17,960
which is kinda what I want to,
like, tone down the sweetness.

629
00:27:17,960 --> 00:27:20,120
The gamble might have paid off.

630
00:27:20,120 --> 00:27:22,320
(TENSE MUSIC)

631
00:27:22,320 --> 00:27:25,200
Rue, give us a hand?
Yes!

632
00:27:25,200 --> 00:27:26,400
10...

633
00:27:26,400 --> 00:27:28,240
RUE AND JUDGES: ..9, 8,

634
00:27:28,240 --> 00:27:29,720
7, 6,

635
00:27:29,720 --> 00:27:33,040
5, 4, 3,

636
00:27:33,040 --> 00:27:35,000
2, 1!

637
00:27:35,000 --> 00:27:36,520
That's it!
(JUDGES APPLAUD)

638
00:27:37,640 --> 00:27:38,640
Oh!

639
00:27:38,640 --> 00:27:40,080
Look at that!
How'd you go, brother?

640
00:27:40,080 --> 00:27:41,440
Yeah, good. I'm happy.
Nice.

641
00:27:41,440 --> 00:27:44,760
Oh, sorry! (LAUGHS) Let me wipe.
(LAUGHS)

642
00:27:44,760 --> 00:27:46,320
(GIGGLES)
Whoa!

643
00:27:51,800 --> 00:27:53,920
The great Maggie Beer
is in the house.

644
00:27:53,920 --> 00:27:56,080
So, of course,
it goes without saying

645
00:27:56,080 --> 00:27:59,360
that that should inspire some
pretty fantastic food from you guys.

646
00:27:59,360 --> 00:28:02,400
The first dish we'd like to taste
belongs to...

647
00:28:04,400 --> 00:28:05,560
..Rhiannon!

648
00:28:13,880 --> 00:28:15,240
OK.

649
00:28:16,440 --> 00:28:18,320
Rhiannon,
what did you make us today?

650
00:28:18,320 --> 00:28:19,920
I made my mummy's mussel curry.

651
00:28:21,320 --> 00:28:22,760
The only difference is

652
00:28:22,760 --> 00:28:24,640
is Mum wouldn't have put
finger limes on them,

653
00:28:24,640 --> 00:28:28,440
whereas I love the pulp
of the lime, yeah.

654
00:28:46,880 --> 00:28:50,160
I tell you what is going on
in this bowl.

655
00:28:50,160 --> 00:28:51,960
Perfectly cooked mussels.

656
00:28:51,960 --> 00:28:54,040
Perfectly cooked
mussels.

657
00:28:55,040 --> 00:28:56,560
Plumped and juicy

658
00:28:56,560 --> 00:29:00,200
and just they've taken on
all of that delicious flavour.

659
00:29:03,800 --> 00:29:07,920
In terms of the curry matching
with the protein, it was perfect.

660
00:29:07,920 --> 00:29:12,320
A light, bright curry spiked
with lovely bits of ginger

661
00:29:12,320 --> 00:29:15,400
and then the coconut
to give it a lovely richness.

662
00:29:15,400 --> 00:29:16,920
A knockout for me.

663
00:29:18,080 --> 00:29:20,320
The finger limes
just did such a good job

664
00:29:20,320 --> 00:29:22,880
and it really did
exactly what it needed to do.

665
00:29:22,880 --> 00:29:24,560
This is delicious.

666
00:29:24,560 --> 00:29:26,840
I love the mussels.
So perfectly cooked.

667
00:29:26,840 --> 00:29:29,280
The coconut's luscious.

668
00:29:29,280 --> 00:29:32,520
And then you have the pop
of the finger lime.

669
00:29:32,520 --> 00:29:34,920
It really is fantastic.

670
00:29:34,920 --> 00:29:37,800
And I love it because
of where it comes from.

671
00:29:37,800 --> 00:29:40,240
Thank you.

672
00:29:40,240 --> 00:29:42,120
Yeah. Thank you.

673
00:29:46,280 --> 00:29:48,040
RHIANNON: Ohh. I knew it.

674
00:29:51,120 --> 00:29:54,440
The next dish we'd like to taste
belongs to Ralph.

675
00:30:01,000 --> 00:30:02,440
What have you cooked us, mate?

676
00:30:02,440 --> 00:30:05,040
So I've made a duck and
I've made that with a parsnip puree

677
00:30:05,040 --> 00:30:06,920
and a lovely rosemary oil.

678
00:30:06,920 --> 00:30:08,760
Rosemary, obviously,
was your ingredient.

679
00:30:08,760 --> 00:30:11,000
You chose not to have a look...
At the box? No.

680
00:30:11,000 --> 00:30:13,320
Was not willing to gamble.
Strategy there or...?

681
00:30:13,320 --> 00:30:14,920
Just that I know
that flavour very well

682
00:30:14,920 --> 00:30:17,080
and, especially when we're cooking
in these bad boys,

683
00:30:17,080 --> 00:30:20,280
I need to make sure I can stick to
my strengths and that's one of them.

684
00:30:34,680 --> 00:30:37,040
Ralph, nowhere to hide here, huh?

685
00:30:38,960 --> 00:30:41,200
Duck, puree, oil.

686
00:30:41,200 --> 00:30:42,280
That's it.

687
00:30:43,720 --> 00:30:44,880
Uh...

688
00:30:44,880 --> 00:30:46,840
Beautiful.

689
00:30:46,840 --> 00:30:48,520
The duck was cooked beautifully.

690
00:30:48,520 --> 00:30:51,720
The render was fantastic.
You nailed it.

691
00:30:51,720 --> 00:30:55,640
The puree - silky smooth. It's got
that hint of rosemary in it.

692
00:30:55,640 --> 00:30:58,320
It is seriously impressive cooking.

693
00:30:59,560 --> 00:31:00,800
Thank you.

694
00:31:00,800 --> 00:31:03,120
I couldn't agree more.

695
00:31:03,120 --> 00:31:06,280
You know, rosemary can be acrid
if there is too much.

696
00:31:06,280 --> 00:31:10,080
And you had it in the parsnip
and then in the oil.

697
00:31:10,080 --> 00:31:14,240
And it's just
a perfect, perfect match.

698
00:31:14,240 --> 00:31:16,840
Thank you.
And the duck - wow!

699
00:31:16,840 --> 00:31:18,680
Well done, mate.
MELISSA: Nailed it!

700
00:31:18,680 --> 00:31:20,680
ANDY: Nice one, Ralph!
Thank you.

701
00:31:21,960 --> 00:31:23,760
Good job.
Thanks, Deccy.

702
00:31:23,760 --> 00:31:25,280
Do one?
One, two...

703
00:31:25,280 --> 00:31:26,640
Yah!

704
00:31:26,640 --> 00:31:28,440
(LAUGHTER)

705
00:31:28,440 --> 00:31:29,520
JOCK: Cath.

706
00:31:29,520 --> 00:31:31,920
CATH: Today I've made
a fig leaf granita

707
00:31:31,920 --> 00:31:34,320
with a goat's cheese cream,
buckwheat crisp

708
00:31:34,320 --> 00:31:36,440
and then a verjuice caramel.

709
00:31:36,440 --> 00:31:37,960
MELISSA: You were definitely
inspired by Maggie

710
00:31:37,960 --> 00:31:39,400
in the kitchen today.

711
00:31:39,400 --> 00:31:41,760
It feels like an interpretation
of a dish Maggie would cook.

712
00:31:41,760 --> 00:31:43,280
Yes.
Beautiful execution.

713
00:31:43,280 --> 00:31:44,280
Thanks.

714
00:31:44,280 --> 00:31:45,800
Next up - Theo!

715
00:31:45,800 --> 00:31:47,640
(APPLAUSE)

716
00:31:47,640 --> 00:31:50,280
THEO: I've made you pruney crullers.

717
00:31:50,280 --> 00:31:54,080
MAGGIE: It's so moreish.
It really is.

718
00:31:54,080 --> 00:31:55,520
Your batter is fantastic.

719
00:31:55,520 --> 00:31:59,480
The way you had the ginger in
with the prunes for the syrup,

720
00:31:59,480 --> 00:32:00,480
very well done.

721
00:32:00,480 --> 00:32:02,160
Thank you.
MELISSA: Adi, what have you made?

722
00:32:02,160 --> 00:32:04,480
I've made tartare
with witlof leaves.

723
00:32:04,480 --> 00:32:06,480
ANDY: I love the way
that you treated the witlof.

724
00:32:06,480 --> 00:32:09,960
It looked beautiful on the plate,
how you fanned it out.

725
00:32:09,960 --> 00:32:13,600
I think that that was really smart.
Thank you. Thanks.

726
00:32:13,600 --> 00:32:15,440
Next up - Malissa!

727
00:32:15,440 --> 00:32:17,160
Phew!
(APPLAUSE)

728
00:32:17,160 --> 00:32:19,440
I feel like I've had
a really good cook today.

729
00:32:19,440 --> 00:32:22,840
I've made a beautiful pasta dish
and I also made a really nice broth.

730
00:32:22,840 --> 00:32:25,240
I just hope that I've done enough.

731
00:32:25,240 --> 00:32:27,440
Hello!
MELISSA: Hey!

732
00:32:27,440 --> 00:32:28,600
ANDY: What did you make?

733
00:32:28,600 --> 00:32:31,480
A prawn and dill
mousse-filled tortellini

734
00:32:31,480 --> 00:32:33,680
with a vegetable and chicken broth.

735
00:32:51,640 --> 00:32:53,160
I've got bad news for you, Malissa.

736
00:32:53,160 --> 00:32:54,600
(TENSE MUSIC)

737
00:32:54,600 --> 00:32:57,120
The broth is salty.

738
00:33:09,520 --> 00:33:11,000
The broth is salty.

739
00:33:11,000 --> 00:33:12,280
Oh, no!

740
00:33:12,280 --> 00:33:15,480
Yeah, there's no getting around it -
it's the first thing that hits you

741
00:33:15,480 --> 00:33:17,480
and it's the last thing
that remains on your palate.

742
00:33:17,480 --> 00:33:18,480
Yeah.

743
00:33:18,480 --> 00:33:20,880
Did you put straight salt in it
when it was cooking or...

744
00:33:20,880 --> 00:33:22,520
Yeah, I put salt
in the pressure cooker.

745
00:33:22,520 --> 00:33:23,760
Just... Ah!
Ah!

746
00:33:23,760 --> 00:33:26,080
I shouldn't have just...
I know. I really had.

747
00:33:26,080 --> 00:33:28,120
It's like when you add salt
to a pressure cooker,

748
00:33:28,120 --> 00:33:29,240
it's, like, minimal.

749
00:33:31,560 --> 00:33:34,400
Your ability with pasta,
it was so fine.

750
00:33:34,400 --> 00:33:35,400
Yeah.

751
00:33:35,400 --> 00:33:38,280
And that's...that's something
in itself, which is wonderful.

752
00:33:38,280 --> 00:33:40,960
The dill in the filling,
it was beautiful.

753
00:33:41,960 --> 00:33:45,240
But, yes, salty,
which is such a shame.

754
00:33:45,240 --> 00:33:47,440
I know. Damn it. That's OK. Thanks!
Unlucky.

755
00:33:47,440 --> 00:33:49,240
Thanks, Malissa!

756
00:33:49,240 --> 00:33:51,240
Oh! (LAUGHS)

757
00:33:51,240 --> 00:33:53,320
(SIGHS)

758
00:33:53,320 --> 00:33:55,520
We're really in that part
of the competition

759
00:33:55,520 --> 00:33:59,240
where a simple mistake
can be the make or break.

760
00:33:59,240 --> 00:34:00,920
(SIGHS)

761
00:34:00,920 --> 00:34:02,960
I'm probably gonna be
in a bit of trouble today.

762
00:34:02,960 --> 00:34:04,320
(SIGHS)

763
00:34:04,320 --> 00:34:05,640
Gosh.

764
00:34:06,640 --> 00:34:08,040
Antonio!

765
00:34:08,040 --> 00:34:09,560
(APPLAUSE)

766
00:34:09,560 --> 00:34:12,120
ANTONIO: I've put all my effort
into trying to balance

767
00:34:12,120 --> 00:34:13,760
the sweetness of this dish.

768
00:34:15,080 --> 00:34:18,440
So, I'm hoping that will be enough
to save me from round 2.

769
00:34:18,440 --> 00:34:19,880
Guys.

770
00:34:22,480 --> 00:34:23,880
What did you make?

771
00:34:23,880 --> 00:34:27,360
I made you guys white chocolate
ganache, hazelnut ice cream

772
00:34:27,360 --> 00:34:30,240
and a orange burnt caramel.

773
00:34:31,520 --> 00:34:33,240
Antonio.
Hey.

774
00:34:33,240 --> 00:34:35,680
The only gambling person of the day.

775
00:34:35,680 --> 00:34:36,880
Yeah.

776
00:34:36,880 --> 00:34:38,840
Are you happy with your gamble?

777
00:34:38,840 --> 00:34:41,680
Um, I'm...
Bit of trepidation there.

778
00:34:41,680 --> 00:34:45,160
What's going on?
I'm happy with the oranges.

779
00:34:45,160 --> 00:34:48,360
I'm...I'm just hoping it pays off.
Right.

780
00:34:53,360 --> 00:34:55,440
(TENSE MUSIC)

781
00:35:13,520 --> 00:35:16,040
The...the balance was out
for me on this one.

782
00:35:18,920 --> 00:35:21,480
And I'm gutted for you because,
mate, that hazelnut ice cream...

783
00:35:21,480 --> 00:35:22,480
Yes.

784
00:35:22,480 --> 00:35:25,480
..you could put that on the plate
with some orange zest

785
00:35:25,480 --> 00:35:27,520
and I would have been
super bloody stoked.

786
00:35:27,520 --> 00:35:28,920
(JUDGES LAUGH)

787
00:35:28,920 --> 00:35:33,600
At the start, I'm, like, OK, caramel,
hazelnut, orange, getting delicious.

788
00:35:33,600 --> 00:35:35,960
And then bang, the ganache gets in.

789
00:35:37,280 --> 00:35:40,560
And that's it.
It just goes sweet haven from there.

790
00:35:43,640 --> 00:35:46,720
If I had have had just
that beautiful ice cream

791
00:35:46,720 --> 00:35:50,040
and the orange syrup
and nothing else,

792
00:35:50,040 --> 00:35:52,200
I would have loved it.

793
00:35:52,200 --> 00:35:55,160
White chocolate is
a very dangerous ingredient.

794
00:35:57,040 --> 00:35:58,560
Thanks, Antonio.
Thank you.

795
00:35:59,640 --> 00:36:02,800
ANTONIO: I had an amazing ingredient
and I managed to

796
00:36:02,800 --> 00:36:05,760
do the one thing
the judges told me not to.

797
00:36:08,120 --> 00:36:10,520
Yeah, not...not feeling great.

798
00:36:11,920 --> 00:36:14,080
Next up we'll have Brent.

799
00:36:20,800 --> 00:36:24,120
BRENT: Squid, 'nduja sauce,
heirloom tomato salsa.

800
00:36:41,600 --> 00:36:43,640
Brent, I think it's another
really solid dish, mate.

801
00:36:44,800 --> 00:36:47,520
That little bit of lemon juice
that you had the squid sitting in

802
00:36:47,520 --> 00:36:49,240
has really tenderised it.

803
00:36:49,240 --> 00:36:52,680
And then a nice little char
on the hibachi makes it sing.

804
00:36:52,680 --> 00:36:55,360
Mate, we can tell when you're
in a good place in this kitchen.

805
00:36:55,360 --> 00:36:57,000
Yeah.
And it's happening right now.

806
00:36:57,000 --> 00:36:58,760
Thanks, Andy.

807
00:36:58,760 --> 00:36:59,960
I love squid.

808
00:36:59,960 --> 00:37:04,120
And I think the tomato is doing

809
00:37:04,120 --> 00:37:06,920
exactly what everyone
hoped it would.

810
00:37:06,920 --> 00:37:09,080
I love the combination.

811
00:37:09,080 --> 00:37:10,120
Thanks, Maggie.

812
00:37:10,120 --> 00:37:11,240
Nice one.
Well done, Brent.

813
00:37:11,240 --> 00:37:12,640
Beautiful. Thank you.

814
00:37:18,440 --> 00:37:21,080
The next dish we'd like to taste
belongs to Declan!

815
00:37:22,440 --> 00:37:23,960
DECLAN: I am a bit worried

816
00:37:23,960 --> 00:37:27,120
that this dish isn't as elevated
as it could be.

817
00:37:27,120 --> 00:37:30,280
But I'm really happy
with the flavours,

818
00:37:30,280 --> 00:37:32,720
so, yeah, hopefully
it keeps me safe today.

819
00:37:34,840 --> 00:37:36,840
Declan, what did you make us today?

820
00:37:36,840 --> 00:37:41,680
I have done a blackberry and apple
crumble with a cream Chantilly.

821
00:37:58,760 --> 00:38:02,960
Declan, there's a special place
in our heart for crumble.

822
00:38:04,720 --> 00:38:08,080
However, we are at top 10.
Yep.

823
00:38:08,080 --> 00:38:10,840
And the techniques,
flavours and execution

824
00:38:10,840 --> 00:38:12,800
displayed here in this bowl,

825
00:38:12,800 --> 00:38:14,560
while lovely,

826
00:38:14,560 --> 00:38:16,640
it's just not top 10 worthy.

827
00:38:22,680 --> 00:38:26,360
It is lovely comfort food
for sitting in front of the fire

828
00:38:26,360 --> 00:38:28,440
and the family would love it.

829
00:38:28,440 --> 00:38:33,720
And I guess what Mel is saying is
you have more, give us more.

830
00:38:35,200 --> 00:38:37,040
The last blackberry dish
that you brought us

831
00:38:37,040 --> 00:38:38,520
was, like, so sophisticated.

832
00:38:38,520 --> 00:38:39,520
Yeah.

833
00:38:39,520 --> 00:38:42,720
But then you go all the way
to the other end.

834
00:38:44,040 --> 00:38:46,120
I don't think this is good enough
for top 10.

835
00:38:46,120 --> 00:38:47,960
JOCK: Unlucky, mate.

836
00:38:47,960 --> 00:38:49,160
No, thank you.

837
00:38:52,600 --> 00:38:53,960
Ah! (GIGGLES)

838
00:38:53,960 --> 00:38:55,480
All good.

839
00:39:01,240 --> 00:39:04,360
Unfortunately,
some of your round 1 dishes

840
00:39:04,360 --> 00:39:07,680
were a gamble
that just didn't pay off.

841
00:39:07,680 --> 00:39:10,120
If I call your name,
you're in round 2.

842
00:39:16,160 --> 00:39:17,160
Declan.

843
00:39:19,560 --> 00:39:20,880
Antonio.

844
00:39:23,760 --> 00:39:24,920
And, finally...

845
00:39:26,600 --> 00:39:27,600
..Malissa.

846
00:39:31,080 --> 00:39:33,640
The rest of you, congratulations.
You're safe.

847
00:39:33,640 --> 00:39:35,680
You can head up to the gantry.
THEO: Good luck.

848
00:39:35,680 --> 00:39:37,760
MALISSA: Thanks, guys.
Well done.

849
00:39:37,760 --> 00:39:39,640
(JUDGES APPLAUD)

850
00:39:45,760 --> 00:39:49,000
Unfortunately, the three of you
have ended up in round 2

851
00:39:49,000 --> 00:39:51,800
and that means you need
to cook with the ingredient

852
00:39:51,800 --> 00:39:53,320
that you didn't choose in round 1.

853
00:39:54,320 --> 00:39:56,240
ANTONIO: Olives!
I get stuck with olives.

854
00:39:56,240 --> 00:39:58,880
And, oh!
Yeah, it's not a good scenario.

855
00:39:59,880 --> 00:40:04,400
Antonio, you already know
you're cooking with kalamata olives.

856
00:40:04,400 --> 00:40:07,120
But, Declan and Malissa,

857
00:40:07,120 --> 00:40:10,000
I bet you're keen to find out
what you've got to cook with.

858
00:40:10,000 --> 00:40:11,360
Yes.

859
00:40:11,360 --> 00:40:15,560
Righto, so, Melissa,
the ingredient that you have is...

860
00:40:19,000 --> 00:40:20,280
..raisins.

861
00:40:20,280 --> 00:40:22,760
Ooh! OK.

862
00:40:22,760 --> 00:40:26,040
How do you feel about that? Friends?
Oh, I wish it wasn't raisins!

863
00:40:26,040 --> 00:40:27,280
(ALL LAUGH)

864
00:40:27,280 --> 00:40:30,440
You look about as friendly with
raisins as Antonio does with olives.

865
00:40:30,440 --> 00:40:32,520
Yeah. (LAUGHS)

866
00:40:32,520 --> 00:40:34,200
Oh.

867
00:40:34,200 --> 00:40:37,600
Declan, your ingredient
you're cooking with is...

868
00:40:40,240 --> 00:40:41,680
..caraway seeds.

869
00:40:42,800 --> 00:40:45,080
I like caraway seeds and, yeah...
Perfect.

870
00:40:45,080 --> 00:40:47,880
I can...I can make them work.
Righto. Nice one.

871
00:40:47,880 --> 00:40:51,080
Now, remember, in this round, you'll
have another 60 minutes to cook.

872
00:40:51,080 --> 00:40:55,720
You can cook anything you'd like
but you must feature your ingredient

873
00:40:55,720 --> 00:40:57,880
in your finished dish.

874
00:40:57,880 --> 00:41:00,520
The cook that brings up the least
impressive dish in this round

875
00:41:00,520 --> 00:41:02,080
will be going home.

876
00:41:02,080 --> 00:41:05,000
Your 60 minutes starts now!

877
00:41:05,000 --> 00:41:07,400
(CONTESTANTS CHEER)
ADI: Come on, guys!

878
00:41:07,400 --> 00:41:09,000
Come on! Come on!
Come on!

879
00:41:09,000 --> 00:41:10,760
MALISSA: Does anyone know
where the rum is?

880
00:41:12,880 --> 00:41:15,600
I'd actually like to go and see
what's in the pantry.

881
00:41:18,280 --> 00:41:19,800
Go.
Go.

882
00:41:19,800 --> 00:41:21,480
Can I?
Get in there.

883
00:41:21,480 --> 00:41:22,880
DECLAN: Ooh!

884
00:41:22,880 --> 00:41:24,400
Oh, God.

885
00:41:25,480 --> 00:41:27,080
My gosh!
MALISSA: Hello!

886
00:41:27,080 --> 00:41:32,600
Look at this magic box of
everything! How can you choose?

887
00:41:33,600 --> 00:41:34,760
Mmm!

888
00:41:34,760 --> 00:41:36,880
Oh, my gosh.
ANDY: Don't mind us.

889
00:41:36,880 --> 00:41:37,880
(DECLAN CHUCKLES)

890
00:41:37,880 --> 00:41:40,280
Obviously very nervous
being in round 2,

891
00:41:40,280 --> 00:41:42,960
but, you know,
if I've got any shot at surviving,

892
00:41:42,960 --> 00:41:45,920
I've got to shake this off
and just stick with what I know.

893
00:41:45,920 --> 00:41:47,360
What are you cooking, Declan?

894
00:41:47,360 --> 00:41:51,800
Baked Murray cod in, like, a
tomatoey sauce with tahini dressing.

895
00:41:51,800 --> 00:41:53,880
MAGGIE: Murray cod!

896
00:41:53,880 --> 00:41:56,080
Wow!
Stay here.

897
00:41:56,080 --> 00:41:57,520
Yes, Declan.

898
00:41:57,520 --> 00:41:59,400
RHIANNON: Yes!
THEO: Come on, Deccy!

899
00:41:59,400 --> 00:42:02,240
Oh, he's got a Murray cod!

900
00:42:02,240 --> 00:42:04,360
DECLAN: So first thing
I get started on

901
00:42:04,360 --> 00:42:06,800
is a nice, rich, tomato-based sauce.

902
00:42:06,800 --> 00:42:08,800
Caraway seeds. Mmm!

903
00:42:08,800 --> 00:42:09,800
Beautiful.

904
00:42:09,800 --> 00:42:13,720
I want this sauce to have that
earthy spice from the caraway seeds,

905
00:42:13,720 --> 00:42:17,240
so it needs at least
15 to 20 minutes to reduce down

906
00:42:17,240 --> 00:42:19,960
before I put it in the oven
with the Murray cod.

907
00:42:19,960 --> 00:42:23,160
It's nerve-racking. Someone's
going home and that could be me.

908
00:42:23,160 --> 00:42:26,800
So, yeah, I just hope, like, these
flavours all work together today.

909
00:42:26,800 --> 00:42:29,040
Well, well, well. Very interesting.

910
00:42:29,040 --> 00:42:31,440
Olives, raisins, and caraway.

911
00:42:32,520 --> 00:42:34,800
Raisins - Malissa did not
look happy with that at all.

912
00:42:34,800 --> 00:42:36,400
Yes! I can't believe...
No!

913
00:42:36,400 --> 00:42:38,040
..anyone could not love raisins!

914
00:42:38,040 --> 00:42:39,560
The same with Antonio.

915
00:42:39,560 --> 00:42:41,920
But the thing is
is that he's a dessert guy.

916
00:42:41,920 --> 00:42:45,200
It wouldn't surprise me if he
tried to do a dessert with olives.

917
00:42:45,200 --> 00:42:47,240
You could. You could.
You could.

918
00:42:47,240 --> 00:42:50,800
I was really thinking
I was putting a curveball here.

919
00:42:50,800 --> 00:42:52,880
Caraway, yeah.
But Declan's got it.

920
00:42:52,880 --> 00:42:54,600
And he doesn't seem too perturbed.

921
00:42:54,600 --> 00:42:57,400
One thing's for sure is they're
gonna have to pull a good dish out

922
00:42:57,400 --> 00:43:00,320
'cause they've got a 1-in-3 chance
of going home.

923
00:43:01,720 --> 00:43:03,440
(STOVE IGNITION CLICKS)

924
00:43:03,440 --> 00:43:05,280
MALISSA: On!
RHIANNON: Come on, Malissa!

925
00:43:05,280 --> 00:43:06,720
Keep going!
CATH: Come on!

926
00:43:06,720 --> 00:43:08,200
ADI: You've got this, Mal!

927
00:43:09,200 --> 00:43:10,960
MALISSA: I've never really cooked
with raisins before,

928
00:43:10,960 --> 00:43:12,920
but I've got to make peace
and move on!

929
00:43:12,920 --> 00:43:16,480
I'm gonna with
a rum and raisin combination

930
00:43:16,480 --> 00:43:18,320
'cause that's the first thing
that comes to mind.

931
00:43:20,920 --> 00:43:23,760
CATH: What are you up to, Malissa?
I'm gonna do a rum and raisin...

932
00:43:23,760 --> 00:43:25,400
Yeah, OK.
..semifreddo.

933
00:43:25,400 --> 00:43:27,360
Yeah!
With a raisin compote.

934
00:43:27,360 --> 00:43:28,480
Cool!

935
00:43:28,480 --> 00:43:31,480
I said rum and raisin straightaway
'cause it reminds me of my dad.

936
00:43:31,480 --> 00:43:35,560
Yeah. I'm just trying
to get my semifreddo all done.

937
00:43:35,560 --> 00:43:37,880
You know, adding alcohol
can be a risk

938
00:43:37,880 --> 00:43:39,800
'cause it can cause it not to set.

939
00:43:39,800 --> 00:43:42,280
This is a recipe
I've never made before,

940
00:43:42,280 --> 00:43:44,080
so that's a bit nerve-racking.

941
00:43:44,080 --> 00:43:45,640
It's definitely a risk

942
00:43:45,640 --> 00:43:48,440
making something
that I haven't made before.

943
00:43:48,440 --> 00:43:52,160
These situations, you have
no choice. You have to do it.

944
00:43:52,160 --> 00:43:53,680
RHIANNON: Come on, Mal! (CLAPS)

945
00:43:53,680 --> 00:43:55,320
Can't really taste the rum.

946
00:43:56,320 --> 00:43:59,440
I tried to play to my strengths
in round 1 and it didn't work.

947
00:43:59,440 --> 00:44:03,560
So, round 2, everything
is riding on these raisins.

948
00:44:05,080 --> 00:44:06,720
I don't want to go home.

949
00:44:07,760 --> 00:44:11,800
You guys have got a lot to work out.
Only 45 minutes to go!

950
00:44:11,800 --> 00:44:13,440
ANDY: Let's go! Come on!
Come on!

951
00:44:13,440 --> 00:44:15,680
CATH: Come on! Come on! Yes!
RALPH: Go! Let's go, mate!

952
00:44:15,680 --> 00:44:17,160
Oh, sorry!

953
00:44:17,160 --> 00:44:19,960
ANTONIO: Olives are not
my pick of the litter,

954
00:44:19,960 --> 00:44:21,480
but, you know, here we are.

955
00:44:21,480 --> 00:44:26,320
So I'm going to be making a
goat's cheese creme pat mille-feulle

956
00:44:26,320 --> 00:44:28,360
with a kalamata olive, uh, caramel.

957
00:44:28,360 --> 00:44:30,480
Antonio! Oh, my God!

958
00:44:30,480 --> 00:44:34,480
RHIANNON: So he's doing a rough
puff? Yeah, that's risky business.

959
00:44:34,480 --> 00:44:36,200
'Mille-feulle' means
'a thousand layers'

960
00:44:36,200 --> 00:44:38,600
and it's a very intricate dessert.

961
00:44:38,600 --> 00:44:40,680
The rough puff needs to be fold

962
00:44:40,680 --> 00:44:43,360
and then rested and then fold
and then rested,

963
00:44:43,360 --> 00:44:46,520
and that's how you create
those amazing layers of flakiness.

964
00:44:46,520 --> 00:44:49,720
It's not an easy dish to pull off.

965
00:44:49,720 --> 00:44:51,400
Antonio.
Hello, mate.

966
00:44:51,400 --> 00:44:53,920
Shaking off, uh,
the woes of round 1?

967
00:44:53,920 --> 00:44:56,200
I mean, that's the only thing
you can do, right?

968
00:44:56,200 --> 00:44:58,480
So it's, um...
It's a new cook, so let's do it.

969
00:44:58,480 --> 00:45:00,000
What's the dish? What're you making?
Yeah?

970
00:45:00,000 --> 00:45:01,600
I'm doing
a goat's cheese mille-feulle

971
00:45:01,600 --> 00:45:03,640
with a kalamata caramel.

972
00:45:04,640 --> 00:45:07,800
A goat's cheese mille-feulle...
So you're making a rough puff?

973
00:45:07,800 --> 00:45:09,480
Correct.
I'm guessing? Wow. OK.

974
00:45:09,480 --> 00:45:13,200
It's already, um, first fold. Two
folds are already in the freezer.

975
00:45:13,200 --> 00:45:16,920
So it's gonna be rectangular,
so there are gonna be three levels.

976
00:45:16,920 --> 00:45:18,760
And the layers in between the two?

977
00:45:18,760 --> 00:45:21,920
So, layers in between is gonna be
a creme pat with, um, goat's cheese.

978
00:45:21,920 --> 00:45:25,440
I'm gonna do some of the
kalamata olive caramel in between,

979
00:45:25,440 --> 00:45:27,080
then repeat.

980
00:45:27,080 --> 00:45:29,600
I've got one question before we go.
Yep?

981
00:45:29,600 --> 00:45:33,120
Park the rough puff, 'cause I think
it's ambitious in an hour.

982
00:45:33,120 --> 00:45:34,960
But I'm backing you.
OK. OK.

983
00:45:34,960 --> 00:45:38,040
Have you done these flavours before?

984
00:45:53,160 --> 00:45:54,240
OK.
..but I'm backing you.

985
00:45:54,240 --> 00:45:57,440
OK.
Have you done these flavours before?

986
00:45:57,440 --> 00:45:58,880
No.

987
00:46:00,040 --> 00:46:02,240
I've never done them, but, I mean,

988
00:46:02,240 --> 00:46:05,360
I'm parting from, you know,
sort of like a cheeseboard

989
00:46:05,360 --> 00:46:07,320
and I'm also parting
from salted caramel.

990
00:46:07,320 --> 00:46:09,920
Maybe I can get the saltiness
from the kalamata olives

991
00:46:09,920 --> 00:46:11,960
into the caramel.

992
00:46:11,960 --> 00:46:13,160
Um...
(EXHALES)

993
00:46:13,160 --> 00:46:15,280
Hey, you've only got 40 minutes.
Yes.

994
00:46:15,280 --> 00:46:17,120
Get a wriggle on, mate. Good luck.
Thank you.

995
00:46:17,120 --> 00:46:19,120
The MasterChef kitchen
is a funny place.

996
00:46:19,120 --> 00:46:21,920
You can do crazy things
and mix crazy flavours

997
00:46:21,920 --> 00:46:23,680
and actually create
and amazing dish.

998
00:46:23,680 --> 00:46:25,480
Yowza! That's hot.

999
00:46:25,480 --> 00:46:29,280
Hey, it looks like I'm a betting
man, so I'm betting on myself today.

1000
00:46:29,280 --> 00:46:30,760
Hot news from the bench visit.

1001
00:46:30,760 --> 00:46:33,960
So, Antonio's decided
to really push the boat out.

1002
00:46:33,960 --> 00:46:39,200
He's going to do a goat's cheese
and olive caramel mille-feuille.

1003
00:46:39,200 --> 00:46:41,400
Is he trying to do a rough puff?

1004
00:46:41,400 --> 00:46:43,600
He's doing a rough puff.
He's doing a rough puff.

1005
00:46:43,600 --> 00:46:45,360
And then there's also a big caramel

1006
00:46:45,360 --> 00:46:48,320
that's gonna carry
the black olive flavour, right.

1007
00:46:48,320 --> 00:46:50,320
It's risky.
It is.

1008
00:46:50,320 --> 00:46:53,160
(LAUGHS) It's getting there.

1009
00:46:55,920 --> 00:46:58,800
What do you think?
Ooh!

1010
00:46:58,800 --> 00:47:00,880
Gosh, I might get drunk
making this one.

1011
00:47:00,880 --> 00:47:02,400
(LAUGHS)

1012
00:47:02,400 --> 00:47:05,320
I'm making
a rum and raisin semifreddo

1013
00:47:05,320 --> 00:47:07,560
with a raisin compote.

1014
00:47:07,560 --> 00:47:09,480
My semifreddo is done

1015
00:47:09,480 --> 00:47:12,080
and I've got to get this
in blast chiller so that can set.

1016
00:47:12,080 --> 00:47:13,880
THEO: Go, Malissa!

1017
00:47:13,880 --> 00:47:16,200
(CONTESTANTS CHEER)

1018
00:47:16,200 --> 00:47:18,360
I know that I don't have
a lot of time,

1019
00:47:18,360 --> 00:47:21,440
so I've pulled out the pressure
cooker again to make a compote

1020
00:47:21,440 --> 00:47:24,720
because I want to rehydrate
these raisins

1021
00:47:24,720 --> 00:47:28,600
and I want to make sure that
they're nice and plump and juicy.

1022
00:47:28,600 --> 00:47:30,360
Malissa.
Hello!

1023
00:47:30,360 --> 00:47:31,760
Hey, Malissa.
How's it going?

1024
00:47:31,760 --> 00:47:33,120
I'm good. How are you?

1025
00:47:33,120 --> 00:47:35,840
Where are you at right now?
What is where in your dish?

1026
00:47:35,840 --> 00:47:37,880
OK, so, the semifreddo
is in the blast chiller.

1027
00:47:37,880 --> 00:47:38,880
Good.

1028
00:47:38,880 --> 00:47:40,920
I've got my compote
in the pressure cooker.

1029
00:47:40,920 --> 00:47:42,040
Great.

1030
00:47:42,040 --> 00:47:44,520
I've got some hazelnuts in the oven

1031
00:47:44,520 --> 00:47:46,360
because I want to add
a crunchy element, so...

1032
00:47:46,360 --> 00:47:47,360
Sounds fun.
Yes.

1033
00:47:47,360 --> 00:47:49,000
..I've kinda just got that
on the side.

1034
00:47:49,000 --> 00:47:50,120
I hope it's enough.

1035
00:47:50,120 --> 00:47:52,280
The best dishes
are simple to understand

1036
00:47:52,280 --> 00:47:54,880
and don't contain
too many moving parts.

1037
00:47:54,880 --> 00:47:57,280
OK. Oh, thank you. Thank you.
Go for it!

1038
00:47:57,280 --> 00:47:58,920
(LAUGHS)

1039
00:47:58,920 --> 00:48:00,760
THEO: Come on, guys.
Push now. Come on.

1040
00:48:00,760 --> 00:48:02,600
Come on! Let's go!

1041
00:48:05,960 --> 00:48:07,480
DECLAN: Alright, tahini time.

1042
00:48:11,600 --> 00:48:13,280
(CHUCKLES) Pretty nervous, hey.

1043
00:48:15,520 --> 00:48:18,560
My tahini dressing is done.

1044
00:48:18,560 --> 00:48:20,960
The fish is filleted.

1045
00:48:20,960 --> 00:48:22,960
Beautiful Murray cod.

1046
00:48:22,960 --> 00:48:25,440
I'm still reducing the sauce down.

1047
00:48:25,440 --> 00:48:27,520
Caraway seeds, they're a tricky one,

1048
00:48:27,520 --> 00:48:30,440
but I'm just gonna make sure that
this time around,

1049
00:48:30,440 --> 00:48:33,040
I really do pull through
with a MasterChef-worthy dish.

1050
00:48:33,040 --> 00:48:34,880
I've got to do a quick fried bread.

1051
00:48:34,880 --> 00:48:36,720
CATH: Yeah, yep, you can do it.

1052
00:48:36,720 --> 00:48:40,320
I'm adding some fried bread
to mop up that sauce.

1053
00:48:40,320 --> 00:48:42,680
I'm really just trying to elevate
this dish where I can.

1054
00:48:42,680 --> 00:48:46,600
Top 10 now, so I need to start doing
some la-di-da fancy stuff.

1055
00:48:46,600 --> 00:48:48,080
Mm.

1056
00:48:48,080 --> 00:48:52,520
I hope you think my ingredients
are worth going for it

1057
00:48:52,520 --> 00:48:54,240
'cause you've only got 30 minutes
to go!

1058
00:48:54,240 --> 00:48:56,600
(CONTESTANTS AND JUDGES CHEER)

1059
00:48:56,600 --> 00:48:58,440
30 minutes.

1060
00:48:58,440 --> 00:49:00,080
How are they going?

1061
00:49:00,080 --> 00:49:03,640
Oh, I'm a little bit worried
about all of them, to be honest.

1062
00:49:03,640 --> 00:49:07,560
I feel like they're treating it
like a 75-minute cook, you know?

1063
00:49:07,560 --> 00:49:10,800
I think MasterChef
just creates, like, a black hole

1064
00:49:10,800 --> 00:49:12,520
that just sucks all your time up.

1065
00:49:12,520 --> 00:49:14,000
OK, let's go.

1066
00:49:14,000 --> 00:49:18,160
I'm a bit worried, but my creme pat,
it's actually tasting really nice

1067
00:49:18,160 --> 00:49:19,840
and my rough puff is in the oven,

1068
00:49:19,840 --> 00:49:22,880
so now I really need to
get the caramel done quick.

1069
00:49:22,880 --> 00:49:24,920
Alright, let's go. Come on, Antonio!

1070
00:49:24,920 --> 00:49:27,080
Let's go! Come on!
Come on!

1071
00:49:27,080 --> 00:49:28,440
Get the olives out!

1072
00:49:28,440 --> 00:49:31,400
The first olive I pick,
I notice they're not pitted,

1073
00:49:31,400 --> 00:49:34,280
so now I need to pit 100g of olive.

1074
00:49:34,280 --> 00:49:36,320
(SIGHS) Jeez.

1075
00:49:36,320 --> 00:49:37,720
They're not pitted, these olives.

1076
00:49:37,720 --> 00:49:39,520
Oh, you're kidding.

1077
00:49:40,880 --> 00:49:43,200
Antonio, I think we've come
at the right time

1078
00:49:43,200 --> 00:49:45,480
because Maggie has
some help for you.

1079
00:49:45,480 --> 00:49:47,320
Squash them, usually on a board,

1080
00:49:47,320 --> 00:49:50,560
and it squeezes out without
destroying the whole olive.

1081
00:49:50,560 --> 00:49:53,040
CATH: Ah, good, good. OK.
Awesome, Antonio.

1082
00:49:53,040 --> 00:49:55,760
You can use a knife if you like.
Oh, good on you, Maggie.

1083
00:49:55,760 --> 00:49:59,520
You've chosen a very ambitious idea.
Show us an ambitious dish.

1084
00:49:59,520 --> 00:50:00,920
Yes. Thank you, girls.

1085
00:50:00,920 --> 00:50:02,240
Give him some love.

1086
00:50:02,240 --> 00:50:04,600
(CONTESTANTS CHEER AND APPLAUD)

1087
00:50:06,760 --> 00:50:07,800
20 minutes!

1088
00:50:09,920 --> 00:50:11,800
Bit hot.

1089
00:50:11,800 --> 00:50:16,000
My compote that I've got from
the pressure cooker is done.

1090
00:50:16,000 --> 00:50:19,920
The raisins are plump.
They've hydrated really well.

1091
00:50:19,920 --> 00:50:22,160
RUE: How is it? How is it tasting?

1092
00:50:22,160 --> 00:50:23,400
It's a bit sweet.

1093
00:50:23,400 --> 00:50:25,400
Some vinegar?
Have you got some vinegar?

1094
00:50:25,400 --> 00:50:26,600
No, I'll get something.

1095
00:50:26,600 --> 00:50:28,280
Bit of a light bulb moment for me.

1096
00:50:28,280 --> 00:50:31,320
To balance out the sweetness,
I'm adding in verjuice,

1097
00:50:31,320 --> 00:50:33,520
one of Maggie Beer's famous products.

1098
00:50:33,520 --> 00:50:35,440
Go, Malissa.
Yes, Mal!

1099
00:50:35,440 --> 00:50:37,600
Verjuice.
Yeah, verjuice.

1100
00:50:37,600 --> 00:50:38,600
For sure.

1101
00:50:38,600 --> 00:50:41,840
I've also added in some cinnamon
just to break up those flavours.

1102
00:50:41,840 --> 00:50:44,080
I've got that reducing down

1103
00:50:44,080 --> 00:50:47,880
and I'm just continually tasting
and trying to get this right.

1104
00:50:47,880 --> 00:50:49,360
More of this.

1105
00:50:49,360 --> 00:50:51,600
Jeez, I used nearly the whole bottle!

1106
00:50:51,600 --> 00:50:54,400
We all hope that you can deliver
on those big ideas.

1107
00:50:54,400 --> 00:50:56,200
You've got 20 minutes.

1108
00:50:56,200 --> 00:51:00,080
JOCK: Let's go, guys.
Come on! Let's go, guys!

1109
00:51:02,120 --> 00:51:04,400
DECLAN: I have all my elements done,

1110
00:51:04,400 --> 00:51:07,280
so now I'm just gonna
work on my sauce

1111
00:51:07,280 --> 00:51:09,480
that I'm gonna baking the fish in.

1112
00:51:09,480 --> 00:51:12,240
I want to do caraway seeds a justice.

1113
00:51:12,240 --> 00:51:14,440
Very strong flavour.

1114
00:51:14,440 --> 00:51:17,120
That smells good, Dec.
Thank you.

1115
00:51:17,120 --> 00:51:19,360
(SINGSONGS) Declan.
Jock.

1116
00:51:19,360 --> 00:51:20,680
What's happening?
How are you, mate?

1117
00:51:20,680 --> 00:51:23,800
Yeah, good.
So, I'm doing baked Murray cod.

1118
00:51:23,800 --> 00:51:25,520
It's got the caraway seeds.
Here?

1119
00:51:25,520 --> 00:51:28,240
Yeah, I've already
toasted them all off in there.

1120
00:51:28,240 --> 00:51:30,600
Toasted and blitzed
or just toasted and whole?

1121
00:51:30,600 --> 00:51:31,920
Just toasted and whole.
Oh, yeah?

1122
00:51:31,920 --> 00:51:34,520
And then what's gonna happen with
that? Is it going to stay whole?

1123
00:51:34,520 --> 00:51:36,240
Yeah, yeah.
OK.

1124
00:51:36,240 --> 00:51:37,800
Could...could that be an issue?

1125
00:51:40,160 --> 00:51:41,560
Um...

1126
00:51:43,640 --> 00:51:46,320
Hey, um, I'm gonna...
I'm gonna leave you.

1127
00:51:46,320 --> 00:51:48,400
Yeah, of course.
Good luck.

1128
00:51:48,400 --> 00:51:50,680
What's gone wrong?
I'm not sure.

1129
00:51:51,840 --> 00:51:54,080
Of course I taste it

1130
00:51:54,080 --> 00:51:57,160
and these caraway seeds
get stuck in your teeth.

1131
00:51:57,160 --> 00:51:59,880
It's like a raw grain of rice.

1132
00:52:01,680 --> 00:52:03,800
Nah, it's going.

1133
00:52:05,120 --> 00:52:06,280
Oh, shit.

1134
00:52:06,280 --> 00:52:09,840
I quickly ditch the whole sauce
and start from scratch again.

1135
00:52:09,840 --> 00:52:12,160
Oh, my God.

1136
00:52:12,160 --> 00:52:13,960
20 minutes to go.

1137
00:52:13,960 --> 00:52:16,040
Shit.

1138
00:52:16,040 --> 00:52:17,800
This could be me going home today.

1139
00:52:17,800 --> 00:52:19,360
RHIANNON: Come on, mate.

1140
00:52:19,360 --> 00:52:21,360
Come on, Dec. Let's go, buddy.
RALPH: Let's go.

1141
00:52:32,480 --> 00:52:35,320
Come on, Dec!
Come on, Deccy. You can do it.

1142
00:52:35,320 --> 00:52:37,880
Come on, chin up, sweetie!
You got it!

1143
00:52:37,880 --> 00:52:39,400
Regather yourself.

1144
00:52:39,400 --> 00:52:42,200
I've chucked my original sauce out.

1145
00:52:42,200 --> 00:52:45,640
And the new one, I'm just gonna
blitz these up in the spice grinder

1146
00:52:45,640 --> 00:52:47,440
so you don't get that grittiness
in your mouth.

1147
00:52:47,440 --> 00:52:50,080
And, yeah, starting
from square one again, so...

1148
00:52:51,880 --> 00:52:53,520
Yeah, I'm pretty nervous.

1149
00:52:53,520 --> 00:52:56,440
It's not ideal that I need
to start this sauce again,

1150
00:52:56,440 --> 00:52:58,360
because I wanted to cook it down,

1151
00:52:58,360 --> 00:53:00,840
really sort of get
some depth of flavour.

1152
00:53:00,840 --> 00:53:02,640
I don't have that time now.

1153
00:53:04,320 --> 00:53:07,000
We all hope that you can
deliver on those big ideas.

1154
00:53:07,000 --> 00:53:08,640
You've got 15 minutes to go.

1155
00:53:08,640 --> 00:53:10,720
(CONTESTANTS CHEER)

1156
00:53:10,720 --> 00:53:12,720
RHIANNON: Come on, Antonio.

1157
00:53:12,720 --> 00:53:14,720
You bet.
CATH: Come on, Mal!

1158
00:53:15,840 --> 00:53:17,840
BRENT: Yeah, come on!
Let's go, Deccy!

1159
00:53:19,080 --> 00:53:21,160
Pretty nervous, but it's crunch time.

1160
00:53:21,160 --> 00:53:23,160
I need to get this fish
in the oven now.

1161
00:53:23,160 --> 00:53:25,880
I know the flavours of the sauce

1162
00:53:25,880 --> 00:53:28,280
aren't gonna be as punchy
as I would have liked.

1163
00:53:28,280 --> 00:53:31,160
But time isn't on my side.

1164
00:53:31,160 --> 00:53:33,200
I've just gotta get this fish
cooked perfectly.

1165
00:53:33,200 --> 00:53:34,680
Right.

1166
00:53:36,160 --> 00:53:40,320
Whew. It's a lot riding on...
on the one dish.

1167
00:53:40,320 --> 00:53:43,040
Come on, Antonio.
You've got this, love.

1168
00:53:43,040 --> 00:53:46,920
The pressure points for my dish
today are definitely the rough puff

1169
00:53:46,920 --> 00:53:48,720
and the olive caramel.

1170
00:53:48,720 --> 00:53:50,520
So I need to finish off my caramel,

1171
00:53:50,520 --> 00:53:52,600
balance the flavour with the olives

1172
00:53:52,600 --> 00:53:55,000
and check my rough puff
that's in the oven

1173
00:53:55,000 --> 00:53:57,120
and then assemble, pretty much.

1174
00:53:57,120 --> 00:53:58,920
He's got a lovely idea,
but I just think

1175
00:53:58,920 --> 00:54:02,000
he's just trying to do too much
to do a mille-feuille in an hour.

1176
00:54:02,000 --> 00:54:03,240
I know!

1177
00:54:08,200 --> 00:54:09,440
OK.

1178
00:54:09,440 --> 00:54:11,320
I hope I've balanced it.

1179
00:54:14,840 --> 00:54:16,760
How is it, Mal?

1180
00:54:18,400 --> 00:54:19,440
Good?

1181
00:54:19,440 --> 00:54:21,400
Nice, Mal! Good one!

1182
00:54:21,400 --> 00:54:24,320
I feel like the flavours work.

1183
00:54:24,320 --> 00:54:26,360
Keep going! Not long, guys.
Let's go.

1184
00:54:26,360 --> 00:54:27,400
OK!

1185
00:54:27,400 --> 00:54:30,400
OK, you got a clear idea, Mal?
You know what you're doing?

1186
00:54:30,400 --> 00:54:31,600
Yep.

1187
00:54:31,600 --> 00:54:35,480
I've got all eyes on me while I'm
trying to unmould this semifreddo.

1188
00:54:37,080 --> 00:54:40,640
When you add alcohol
into frozen elements,

1189
00:54:40,640 --> 00:54:43,640
it can stop it from setting,
so it's such a risk.

1190
00:54:48,080 --> 00:54:51,320
Yeah, Malissa! Come on, looks good!

1191
00:54:51,320 --> 00:54:53,120
It's perfectly frozen...

1192
00:54:53,120 --> 00:54:54,960
(CONTESTANTS CHEER)

1193
00:54:54,960 --> 00:54:57,400
..and I'm so relieved.

1194
00:54:57,400 --> 00:54:59,400
So now I just need to
bring it all together

1195
00:54:59,400 --> 00:55:01,400
and make sure that
it all works on the plate.

1196
00:55:03,080 --> 00:55:05,520
Listen up, guys. Listen up!

1197
00:55:05,520 --> 00:55:08,120
Use your raisin!
Don't get carried away.

1198
00:55:08,120 --> 00:55:10,560
'Olive' you have only got
five minutes to go!

1199
00:55:10,560 --> 00:55:12,080
(CONTESTANTS CHEER AND CLAP)

1200
00:55:13,160 --> 00:55:14,680
Let's go, come on!

1201
00:55:27,440 --> 00:55:29,720
ANTONIO: You know, you're
so focused in the kitchen

1202
00:55:29,720 --> 00:55:31,880
that you don't realise
what else is happening.

1203
00:55:31,880 --> 00:55:34,200
I'm putting all my effort
into the olive caramel.

1204
00:55:35,480 --> 00:55:37,000
How's that, Antonio?

1205
00:55:39,120 --> 00:55:40,720
(LAUGHS) Not bad!

1206
00:55:40,720 --> 00:55:43,040
You're nearly there!

1207
00:55:43,040 --> 00:55:46,000
Today was a gamble, but I'm
really happy about my decision.

1208
00:55:46,000 --> 00:55:50,520
You have the savouriness from
the amazing goat's cheese creme pat.

1209
00:55:50,520 --> 00:55:53,600
The saltiness from
the kalamata-olive caramel.

1210
00:55:53,600 --> 00:55:56,000
So now I need to just
bring it all together

1211
00:55:56,000 --> 00:55:57,840
with my flaky rough puff.

1212
00:56:00,400 --> 00:56:01,880
These look like a biscuit.

1213
00:56:05,000 --> 00:56:06,960
Basically just looks
like shortbread.

1214
00:56:06,960 --> 00:56:09,840
They were supposed to be
soft and flaky.

1215
00:56:11,960 --> 00:56:15,720
That's one of three elements
that's gone wrong.

1216
00:56:18,280 --> 00:56:21,120
Let's go, Antonio.
Get everything together.

1217
00:56:21,120 --> 00:56:23,920
But I'm really liking
the olive caramel

1218
00:56:23,920 --> 00:56:25,600
and I'm happy with the creme pat,

1219
00:56:25,600 --> 00:56:27,280
so let's hope that
those two elements

1220
00:56:27,280 --> 00:56:29,200
can be enough to save me.

1221
00:56:29,200 --> 00:56:34,160
30 seconds!
30 seconds, let's go!

1222
00:56:34,160 --> 00:56:35,960
DECLAN: I take my fish
out of the oven.

1223
00:56:35,960 --> 00:56:38,080
The fish is looking perfect.

1224
00:56:38,080 --> 00:56:41,000
Yeah, I'm really happy with
the cook on that.

1225
00:56:41,000 --> 00:56:43,640
So fingers crossed. I hope I've
done enough to keep myself safe.

1226
00:56:43,640 --> 00:56:46,080
(CONTESTANTS SHOUT)

1227
00:56:46,080 --> 00:56:48,880
10, 9, 8,

1228
00:56:48,880 --> 00:56:51,920
7, 6, 5,

1229
00:56:51,920 --> 00:56:56,160
4, 3, 2, 1.

1230
00:56:56,160 --> 00:56:57,160
That's it!

1231
00:56:57,160 --> 00:57:00,680
Yay, Antonio!

1232
00:57:01,960 --> 00:57:03,560
MALISSA: Oh, good job!

1233
00:57:03,560 --> 00:57:05,960
(CONTESTANTS SHOUT ENCOURAGEMENT)

1234
00:57:05,960 --> 00:57:08,440
(CONTESTANTS CHEER)
CATH: Yes!

1235
00:57:08,440 --> 00:57:09,920
Good job!

1236
00:57:09,920 --> 00:57:11,600
MALISSA: You are amazing.

1237
00:57:14,880 --> 00:57:16,360
ANTONIO: I'm gutted.

1238
00:57:16,360 --> 00:57:18,880
I know how it should taste.
I know how it should look.

1239
00:57:22,040 --> 00:57:24,720
RHIANNON: Antonio. Big air hug.

1240
00:57:24,720 --> 00:57:26,200
Just giving you a big hug.
(WEEPS)

1241
00:57:26,200 --> 00:57:27,520
You right, buddy?

1242
00:57:27,520 --> 00:57:29,560
(SNIFFLES)

1243
00:57:29,560 --> 00:57:31,080
Oh, Antonio!

1244
00:57:34,240 --> 00:57:35,720
You right?

1245
00:57:35,720 --> 00:57:37,200
Yep.
You did great.

1246
00:57:37,200 --> 00:57:38,840
You did so great.

1247
00:57:39,920 --> 00:57:41,400
Thank you.
You did amazing.

1248
00:57:41,400 --> 00:57:42,880
You did amazing too.

1249
00:57:42,880 --> 00:57:45,640
ANTONIO: When you put
your heart and soul into something

1250
00:57:45,640 --> 00:57:47,120
and it doesn't work out,

1251
00:57:47,120 --> 00:57:48,600
it's devastating.

1252
00:57:59,800 --> 00:58:05,280
Stream full episodes of
MasterChef Australia now on 10 play.

1253
00:58:09,280 --> 00:58:12,240
Three very interesting cooks
that just happened.

1254
00:58:13,840 --> 00:58:15,840
It's all very well and good
for us to say,

1255
00:58:15,840 --> 00:58:19,360
"Well, you can do lots of things with
caraway and olives and raisins,"

1256
00:58:19,360 --> 00:58:21,440
but when you have
to lean into something

1257
00:58:21,440 --> 00:58:23,080
you feel uncomfortable about...

1258
00:58:24,080 --> 00:58:25,240
I don't know.

1259
00:58:25,240 --> 00:58:28,440
I'm really interested to see whether
or not any of them were successful.

1260
00:58:28,440 --> 00:58:30,040
Shall we get the first one in?
Mm-hm.

1261
00:58:30,040 --> 00:58:32,360
MALISSA: Good luck.
Thanks. Thank you.

1262
00:58:32,360 --> 00:58:34,400
DECLAN: Good luck, buddy.
Cheers, buddy.

1263
00:58:37,160 --> 00:58:39,160
I'm super disappointed
that I couldn't get

1264
00:58:39,160 --> 00:58:42,280
a nice and flaky,
crispy piece of rough puff.

1265
00:58:42,280 --> 00:58:45,920
Hey, Antonio.
Hey, guys.

1266
00:58:45,920 --> 00:58:48,400
But I know the rest
of the elements are amazing

1267
00:58:48,400 --> 00:58:51,480
and I'm hoping that will
be enough to save me.

1268
00:58:54,480 --> 00:58:56,480
Antonio, what did you make us today?

1269
00:58:56,480 --> 00:59:00,440
I made you guys a goat's cheese
and kalamata caramel mille-feuille.

1270
00:59:00,440 --> 00:59:03,520
Let's just dive right in there.

1271
00:59:03,520 --> 00:59:06,080
Looking at the texture
of the pastry...

1272
00:59:06,080 --> 00:59:07,240
It's a bit tough.

1273
00:59:07,240 --> 00:59:09,080
..I'm guessing that's not
what you were intending.

1274
00:59:09,080 --> 00:59:10,320
Uh, no.

1275
00:59:12,880 --> 00:59:15,720
I'm sensing a lot of emotion
bubbling up here.

1276
00:59:15,720 --> 00:59:16,720
Whew!

1277
00:59:17,720 --> 00:59:20,800
It's the perfectionist in me
and... (EXHALES)

1278
00:59:20,800 --> 00:59:22,640
..the possibility of going home.

1279
00:59:24,360 --> 00:59:26,360
(BREATHES SHAKILY)

1280
00:59:26,360 --> 00:59:30,720
Making the promise to my grandma
pushed me to here,

1281
00:59:30,720 --> 00:59:33,400
but I feel that I want
to do it for me now.

1282
00:59:35,320 --> 00:59:36,880
(WEEPS)

1283
00:59:36,880 --> 00:59:40,720
I definitely lack confidence
in many areas of my life

1284
00:59:40,720 --> 00:59:43,800
and I feel confident in the kitchen.

1285
00:59:45,200 --> 00:59:46,800
Whew!

1286
00:59:46,800 --> 00:59:49,640
Sorry. It's been a rough puff
and a rough day.

1287
00:59:49,640 --> 00:59:51,000
(LAUGHS)

1288
00:59:52,720 --> 00:59:54,280
Antonio, you are so young.

1289
00:59:54,280 --> 00:59:57,080
I was 34 before I found food

1290
00:59:57,080 --> 01:00:01,760
and it was that clicking moment
that, "This is what I want to do."

1291
01:00:01,760 --> 01:00:04,200
And I think you're even
younger than that.

1292
01:00:04,200 --> 01:00:05,640
Um, no, 34 actually.

1293
01:00:05,640 --> 01:00:08,440
(LAUGHS) See? You've got it.

1294
01:00:08,440 --> 01:00:11,400
Antonio, have self-belief.
We'll taste now.

1295
01:00:11,400 --> 01:00:12,840
Thank you.
JOCK AND ANDY: Thanks, Antonio.

1296
01:00:12,840 --> 01:00:14,200
Yeah.
MAGGIE: Thank you.

1297
01:00:23,520 --> 01:00:27,040
(PENSIVE MUSIC)

1298
01:00:34,720 --> 01:00:37,320
JOCK: There's...there's
a real waft of olives.

1299
01:00:39,240 --> 01:00:41,240
It's kind of a sweet kalamata smell.

1300
01:00:42,240 --> 01:00:43,280
Thank you.

1301
01:00:58,760 --> 01:01:05,240
How many times do we hear contestants
say, "Hopefully the flavours work"?

1302
01:01:05,240 --> 01:01:07,680
These flavours really work.
Yeah.

1303
01:01:08,680 --> 01:01:12,680
The combination of the goat's cheese
cream and the olive caramel...

1304
01:01:13,680 --> 01:01:16,200
..confoundingly spectacular.

1305
01:01:16,200 --> 01:01:18,760
I love the concept of it.

1306
01:01:18,760 --> 01:01:23,960
I love what I would call
a cheese course instead of dessert.

1307
01:01:25,800 --> 01:01:30,480
But you can't have a mille-feuille
without a good puff...

1308
01:01:31,480 --> 01:01:33,560
..sadly.

1309
01:01:33,560 --> 01:01:37,720
Had he have nailed the pastry,
this would've been safe as houses.

1310
01:01:38,720 --> 01:01:41,920
But it's such a critical
component of the dish,

1311
01:01:41,920 --> 01:01:43,400
you just can't ignore it.

1312
01:01:43,400 --> 01:01:44,840
Yeah.

1313
01:01:44,840 --> 01:01:47,280
This is in the danger zone.
Yeah.

1314
01:01:47,280 --> 01:01:48,600
ANTONIO: Good luck.
Thank you.

1315
01:01:48,600 --> 01:01:50,400
Good luck, Mal.
Thank you.

1316
01:01:50,400 --> 01:01:52,400
I started this cook
with an ingredient

1317
01:01:52,400 --> 01:01:54,160
I'd never cooked with before

1318
01:01:54,160 --> 01:01:56,720
and now I've managed
to make a beautiful dessert

1319
01:01:56,720 --> 01:02:00,040
that I'm really happy with
and I'm so proud of that.

1320
01:02:01,040 --> 01:02:02,920
I hope that this will keep me safe.

1321
01:02:02,920 --> 01:02:04,200
JOCK: Hi.
Hello!

1322
01:02:04,200 --> 01:02:05,880
ANDY: Malissa.
Hi.

1323
01:02:08,480 --> 01:02:10,360
Why don't you introduce your dish?

1324
01:02:10,360 --> 01:02:13,280
So I've made
a rum and raisin semifreddo

1325
01:02:13,280 --> 01:02:16,880
with a hazelnut crumb
and a raisin compote.

1326
01:02:16,880 --> 01:02:18,600
Are you happy with it?

1327
01:02:18,600 --> 01:02:21,400
I'm happy. I...I hope
that I balanced it well.

1328
01:02:21,400 --> 01:02:22,480
Right.
Yeah.

1329
01:02:22,480 --> 01:02:26,000
The raisins were a lot sweeter
than what I thought they would be,

1330
01:02:26,000 --> 01:02:28,440
so I've tried to balance that
in the compote.

1331
01:02:28,440 --> 01:02:30,280
Why don't we put you
out of your misery?

1332
01:02:30,280 --> 01:02:31,320
Please do.
And we'll taste.

1333
01:02:31,320 --> 01:02:33,720
Enjoy. Thank you.
Thanks, Malissa.

1334
01:02:33,720 --> 01:02:35,360
She couldn't get out
of here quick enough.

1335
01:02:35,360 --> 01:02:36,840
(MELISSA LAUGHS) 'Bye!

1336
01:02:49,240 --> 01:02:52,240
(CONTEMPLATIVE MUSIC)

1337
01:03:03,360 --> 01:03:05,200
(ANDY SNIFFS)

1338
01:03:05,200 --> 01:03:07,480
She's done it again.

1339
01:03:07,480 --> 01:03:09,520
She saved some of her best cooking
for round 2.

1340
01:03:11,200 --> 01:03:13,480
The semifreddo is silky.

1341
01:03:13,480 --> 01:03:15,680
Like, it is luscious and delicious.

1342
01:03:15,680 --> 01:03:18,400
And then the hazelnuts
for some texture.

1343
01:03:18,400 --> 01:03:20,600
It's a really delicious dish.

1344
01:03:20,600 --> 01:03:22,440
MELISSA: And then
you have the compote,

1345
01:03:22,440 --> 01:03:24,160
these plump, juicy raisins

1346
01:03:24,160 --> 01:03:27,160
that have been rehydrated
with all of that aromatic goodness

1347
01:03:27,160 --> 01:03:29,680
and I really like
that it's not too sweet.

1348
01:03:29,680 --> 01:03:32,560
It's so beautifully balanced
against the whole.

1349
01:03:32,560 --> 01:03:36,640
It's creamy. The texture
is also in the raisin.

1350
01:03:36,640 --> 01:03:39,120
I mean, it's a dessert
I want to have.

1351
01:03:39,120 --> 01:03:41,840
Her ingredient was raisins
and, I mean, how good are they?

1352
01:03:41,840 --> 01:03:43,520
The texture of them, fantastic.

1353
01:03:43,520 --> 01:03:45,800
There was this sort of
agrodolce thing going on...

1354
01:03:45,800 --> 01:03:46,800
Yes!

1355
01:03:46,800 --> 01:03:49,000
..where it was very high acidity,

1356
01:03:49,000 --> 01:03:52,720
but because they were very sweet,
it's perfect.

1357
01:03:54,760 --> 01:03:56,240
Good luck!
Good luck, buddy.

1358
01:03:56,240 --> 01:03:57,400
Thank you.

1359
01:03:57,400 --> 01:03:59,040
The biggest thing
that I'm worried about

1360
01:03:59,040 --> 01:04:01,720
is the tomato caraway seed sauce.

1361
01:04:01,720 --> 01:04:06,440
I know it needed more time
for that flavour to really enhance.

1362
01:04:06,440 --> 01:04:09,120
Yeah, I'm extremely nervous.

1363
01:04:11,120 --> 01:04:13,000
JOCK: Declan.
Hello.

1364
01:04:18,760 --> 01:04:20,880
Ooh. (EXHALES SHARPLY)

1365
01:04:27,200 --> 01:04:31,520
(TENSE MUSIC)

1366
01:04:31,520 --> 01:04:33,000
(EXHALES SHARPLY)

1367
01:04:34,040 --> 01:04:35,040
What's the dish?

1368
01:04:35,040 --> 01:04:37,320
Caraway and tomato
baked Murray cod

1369
01:04:37,320 --> 01:04:40,080
with a tahini dressing
and fried bread.

1370
01:04:41,480 --> 01:04:44,200
How many times have you been here
in elimination?

1371
01:04:44,200 --> 01:04:46,680
One dish away from going home?
How many times?

1372
01:04:46,680 --> 01:04:48,800
Yeah. Seven, eight, nine.

1373
01:04:48,800 --> 01:04:50,320
Yeah.
(GASPS)

1374
01:04:50,320 --> 01:04:51,360
Yeah.

1375
01:04:51,360 --> 01:04:53,200
How do you stop coming here, man?

1376
01:04:53,200 --> 01:04:58,120
Um, I think I just need to cook with
flavours that I know and I love

1377
01:04:58,120 --> 01:05:00,440
and dishes that I'm good at cooking.

1378
01:05:00,440 --> 01:05:02,320
What's your passion levels
for the dish you made?

1379
01:05:02,320 --> 01:05:05,320
The dish as a whole,
I'm happy with the flavours.

1380
01:05:05,320 --> 01:05:10,120
I'm happy I'm not getting grit
in my teeth from the caraway seeds.

1381
01:05:10,120 --> 01:05:12,280
Mate, we're gonna taste this now.
MELISSA: Thank you, Declan.

1382
01:05:12,280 --> 01:05:14,360
MAGGIE: Thanks, Declan.
Thanks, Maggie.

1383
01:05:24,320 --> 01:05:25,520
Thank you.

1384
01:05:41,080 --> 01:05:43,760
Um...I'm really worried for him.

1385
01:05:43,760 --> 01:05:48,800
The tomato-based sauce
is...underwhelming

1386
01:05:48,800 --> 01:05:50,880
because it just hasn't been
committed to.

1387
01:05:50,880 --> 01:05:52,760
It's lacking in dynamics.

1388
01:05:52,760 --> 01:05:54,560
Absolutely.

1389
01:05:54,560 --> 01:05:57,400
The sauce is the most
disappointing part.

1390
01:05:57,400 --> 01:06:01,720
But I think the Murray cod
is really good.

1391
01:06:01,720 --> 01:06:03,920
My bit was delicious.

1392
01:06:03,920 --> 01:06:06,400
It was glossy and silky inside.

1393
01:06:06,400 --> 01:06:07,800
It was super nice.

1394
01:06:07,800 --> 01:06:12,000
That's what he does. He does
that naturally very, very well.

1395
01:06:12,000 --> 01:06:14,680
Um, and he's done a reasonable job
with the caraway.

1396
01:06:14,680 --> 01:06:17,800
There is this waft
through that tomato sauce,

1397
01:06:17,800 --> 01:06:20,560
nice and sweet and beautiful.

1398
01:06:20,560 --> 01:06:24,200
Um, but it's one of those
middle-of-the-road dishes.

1399
01:06:24,200 --> 01:06:25,920
He's left himself vulnerable

1400
01:06:25,920 --> 01:06:28,120
and you never wanna be like that
in round 2.

1401
01:06:32,960 --> 01:06:36,840
I chose these ingredients
because I love them.

1402
01:06:36,840 --> 01:06:41,880
And I know that some of them
have challenged you.

1403
01:06:41,880 --> 01:06:43,960
And I'm not sorry.

1404
01:06:43,960 --> 01:06:47,000
I'm not sorry
because this is the arena

1405
01:06:47,000 --> 01:06:49,320
for you to expand your knowledge,

1406
01:06:49,320 --> 01:06:52,080
so always be ready to learn.

1407
01:06:52,080 --> 01:06:54,640
Give it up for Maggie Beer,
everybody!

1408
01:06:59,800 --> 01:07:01,280
ANDY: Tell you what, guys.

1409
01:07:01,280 --> 01:07:04,560
This competition
is getting mighty fierce.

1410
01:07:05,560 --> 01:07:09,000
A talented cook is going home today.

1411
01:07:11,760 --> 01:07:13,200
Let's talk about your dishes.

1412
01:07:14,400 --> 01:07:16,440
Malissa...
Yes.

1413
01:07:16,440 --> 01:07:20,000
It was sweet, sour, agrodolce,
boozy goodness.

1414
01:07:20,000 --> 01:07:22,240
You are not going anywhere.

1415
01:07:22,240 --> 01:07:23,240
Oh. Yay.
Well done.

1416
01:07:23,240 --> 01:07:25,280
ANDY: Well done, Malissa.
Malissa!

1417
01:07:30,680 --> 01:07:33,640
That means we're down to you two -
Declan, Antonio.

1418
01:07:35,000 --> 01:07:39,280
Declan, you brought us a sauce
with a fair few faults,

1419
01:07:39,280 --> 01:07:42,200
but the fish itself
was perfectly cooked

1420
01:07:42,200 --> 01:07:44,040
and delicious.

1421
01:07:44,040 --> 01:07:45,720
Antonio,

1422
01:07:45,720 --> 01:07:49,720
both your creme pat and your caramel
were beautiful.

1423
01:07:50,720 --> 01:07:54,040
However, the integral part
of your dish, the pastry,

1424
01:07:54,040 --> 01:07:56,960
not only was it not a rough puff,

1425
01:07:56,960 --> 01:07:59,320
it marred how the dish
ate as a whole.

1426
01:07:59,320 --> 01:08:03,880
And I hate to say it, Antonio,
but it's why you're going home.

1427
01:08:04,920 --> 01:08:06,120
It's OK.

1428
01:08:06,120 --> 01:08:08,440
Oh, shit.

1429
01:08:08,440 --> 01:08:09,560
Good man.

1430
01:08:11,800 --> 01:08:13,720
Antonio, you've brought us

1431
01:08:13,720 --> 01:08:16,520
so many delicious dishes
throughout your time here.

1432
01:08:16,520 --> 01:08:18,760
We are going to miss eating them.

1433
01:08:21,720 --> 01:08:23,400
We're going to miss you.

1434
01:08:23,400 --> 01:08:26,000
(SNIFFLES AND EXHALES)

1435
01:08:26,000 --> 01:08:27,840
I've loved every second of it.

1436
01:08:27,840 --> 01:08:31,560
It was always a dream for me
to cook for you guys.

1437
01:08:31,560 --> 01:08:35,160
And... Yeah, it's just...
It's been an honour.

1438
01:08:38,960 --> 01:08:41,680
Well, Antonio, come give us a hug.

1439
01:08:41,680 --> 01:08:45,120
Thank you very much. Great honour,
man. Pleasure to meet you.

1440
01:08:45,120 --> 01:08:46,280
See you, brother.

1441
01:08:46,280 --> 01:08:48,320
Keep believing in yourself, OK?

1442
01:08:48,320 --> 01:08:50,000
Thank you.

1443
01:08:50,000 --> 01:08:52,720
(SOBS)

1444
01:08:52,720 --> 01:08:54,520
Thanks for cooking for us.
Pleasure meeting you.

1445
01:08:56,280 --> 01:08:59,600
34 is the magic year, OK?
(CHUCKLES)

1446
01:08:59,600 --> 01:09:01,080
Thank you.
34.

1447
01:09:01,080 --> 01:09:02,680
(CONTINUES INAUDIBLY)

1448
01:09:02,680 --> 01:09:07,000
ANTONIO: For me, sharing food
is the way I say, "I love you."

1449
01:09:07,000 --> 01:09:08,760
I'm gonna miss you.

1450
01:09:08,760 --> 01:09:10,360
Food brings people together.

1451
01:09:10,360 --> 01:09:14,240
It's been an amazing experience,
surrounded with amazing people, so...

1452
01:09:15,360 --> 01:09:18,920
CONTESTANT: 'Bye!
(ALL LAUGH)

1453
01:09:18,920 --> 01:09:20,400
(BOTH SPEAK INDISTINCTLY)

1454
01:09:20,400 --> 01:09:22,240
I've learned so much.

1455
01:09:22,240 --> 01:09:25,520
Give it up for Antonio, everybody!

1456
01:09:25,520 --> 01:09:28,400
But I'm leaving
with my head held high...

1457
01:09:28,400 --> 01:09:30,640
(LOUD CHEERING)

1458
01:09:32,680 --> 01:09:35,400
..and I think my grandma
definitely would be proud.

1459
01:09:38,720 --> 01:09:41,560
NARRATOR: This week
on MasterChef Australia...

1460
01:09:41,560 --> 01:09:44,120
Lift your lids now.

1461
01:09:44,120 --> 01:09:46,280
(CONTESTANTS EXCLAIM)

1462
01:09:47,800 --> 01:09:49,360
Surprise!

1463
01:09:49,360 --> 01:09:53,000
..it's a week of wonder.

1464
01:09:53,000 --> 01:09:54,840
THEO: How cool's this?
MALISSA: Oh, wow!

1465
01:09:54,840 --> 01:09:57,840
CATH: Oh, look at that! (GASPS)

1466
01:09:57,840 --> 01:09:59,440
WOMAN:
In the MasterChef kitchen,

1467
01:09:59,440 --> 01:10:02,000
there's surprise,
intrigue, mysteries.

1468
01:10:02,000 --> 01:10:05,600
So there's never been
a better time...

1469
01:10:05,600 --> 01:10:08,080
MALISSA: I just want
this immunity so badly.

1470
01:10:08,080 --> 01:10:12,720
..to dazzle with
their best dishes yet.

1471
01:10:12,720 --> 01:10:15,960
It's boom, it's pow,
it's whack, it's wow!

1472
01:10:21,760 --> 01:10:24,080
Captions by Red Bee Media