1 00:00:07,308 --> 00:00:09,510 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,510 --> 00:00:13,081 The one, the only Maggie Beer! (WILD CHEERING) 3 00:00:13,081 --> 00:00:16,784 ...this culinary icon brought the house down... 4 00:00:16,784 --> 00:00:19,220 (CHEERING AND WHISTLING) 5 00:00:19,220 --> 00:00:22,756 ...and her 2-round elimination... 6 00:00:22,756 --> 00:00:25,626 You've got this. I have. I know. Thank you. 7 00:00:25,626 --> 00:00:27,027 Food with love. 8 00:00:27,027 --> 00:00:29,230 ...brought all the feels. 9 00:00:29,230 --> 00:00:32,333 Maggie brings back so many memories with my mum. 10 00:00:32,333 --> 00:00:34,868 I know she's watching. I know she's so proud of me. 11 00:00:34,868 --> 00:00:39,840 They impressed with dishes worthy of their top 10 status. 12 00:00:39,840 --> 00:00:42,076 Beautiful. You nailed it. 13 00:00:42,076 --> 00:00:44,978 It is seriously impressive cooking. 14 00:00:44,978 --> 00:00:47,115 And the duck - whoa! Well done, mate. 15 00:00:47,115 --> 00:00:50,951 But it was the end of the journey for Antonio. 16 00:00:50,951 --> 00:00:52,820 ANTONIO: I've learned so much 17 00:00:52,820 --> 00:00:54,822 and I think my grandma definitely would be proud. 18 00:00:54,822 --> 00:00:56,224 MELISSA: 'Bye! (APPLAUSE) 19 00:00:56,224 --> 00:00:57,825 (LAUGHTER) 20 00:00:57,825 --> 00:00:59,527 Hey, buddy. 21 00:01:01,028 --> 00:01:02,530 Tonight... 22 00:01:02,530 --> 00:01:06,767 RUE: I am really pushing myself to do something I've never done before. 23 00:01:06,767 --> 00:01:10,138 ...we kick off a week full of surprises, 24 00:01:10,138 --> 00:01:13,774 starting with a spectacular Mystery Box. 25 00:01:18,579 --> 00:01:21,249 (GENTLE MUSIC) 26 00:01:21,249 --> 00:01:23,784 (BIRDSONG) 27 00:01:23,784 --> 00:01:26,187 DECLAN: Ah! Beautiful day. 28 00:01:26,187 --> 00:01:27,855 Butterflies are out. 29 00:01:27,855 --> 00:01:29,557 RALPH: It's a new week. New surprise. 30 00:01:29,557 --> 00:01:31,692 CATH: Yeah, let's cook some good food. 31 00:01:32,693 --> 00:01:35,396 RALPH: Mystery boxes, I love them 'cause they force creativity, 32 00:01:35,396 --> 00:01:37,665 but they're both comforting and terrifying. 33 00:01:37,665 --> 00:01:40,434 Like, comforting in that, like, I know what my basic staples are. 34 00:01:40,434 --> 00:01:44,405 Terrifying because the twist they'll pull on those are endless. 35 00:01:44,405 --> 00:01:45,873 It could literally be anything. 36 00:01:47,208 --> 00:01:49,910 Oh. (JUDGES APPLAUD) 37 00:01:51,212 --> 00:01:52,480 Morning! 38 00:01:52,480 --> 00:01:54,815 Ooh! Mystery Box. 39 00:01:54,815 --> 00:01:57,718 Pick a bench, everyone. You know what day it is. 40 00:01:57,718 --> 00:02:01,155 Oh, look out! Yeah. Hi, ladies. (GASPS) 41 00:02:02,956 --> 00:02:04,392 Well, I can see 42 00:02:04,392 --> 00:02:06,727 you've all got a little spring in your step today, huh? 43 00:02:06,727 --> 00:02:08,229 Why wouldn't you? 44 00:02:08,229 --> 00:02:11,165 You survived another week in the MasterChef kitchen. 45 00:02:11,165 --> 00:02:12,600 Yeah. 46 00:02:12,600 --> 00:02:15,969 Rhiannon, I'm gonna guess you're stoked. 47 00:02:15,969 --> 00:02:17,671 Mate, I'm so stoked. (LAUGHTER) 48 00:02:17,671 --> 00:02:18,672 (LAUGHS) 49 00:02:19,207 --> 00:02:21,875 Like, I love everything about walking into this kitchen every day. 50 00:02:21,875 --> 00:02:23,911 It's so exciting. There was 18. 51 00:02:23,911 --> 00:02:25,913 There's only nine of you now. It's gotta feel good. 52 00:02:25,913 --> 00:02:30,083 It's awesome! And I've got a white apron, so it's even more awesome. 53 00:02:30,083 --> 00:02:31,685 Ralph? Yeah? 54 00:02:31,685 --> 00:02:33,487 Mate, there's some good cooks going home. 55 00:02:33,487 --> 00:02:35,989 Does that make you feel good or even more nervous? 56 00:02:35,989 --> 00:02:37,291 Bit of both. 57 00:02:37,291 --> 00:02:39,493 Just means that the competition is... is that fierce 58 00:02:39,493 --> 00:02:41,762 that you've got to put your best foot forward every cook. 59 00:02:43,030 --> 00:02:47,635 Well, there is no denying you've all come a long, long way, 60 00:02:47,635 --> 00:02:51,505 but it's no time to take your foot off the gas. 61 00:02:51,505 --> 00:02:56,344 We've got even more spectacular challenges in store for you guys 62 00:02:56,344 --> 00:02:58,246 every single day this week. 63 00:02:58,246 --> 00:03:04,418 Starting with this very surprising Mystery Box. 64 00:03:04,418 --> 00:03:07,255 There is no way you're gonna guess what's inside this one. 65 00:03:07,255 --> 00:03:09,223 Let's put you out of your misery. 66 00:03:09,223 --> 00:03:11,759 You can lift your lids... 67 00:03:11,759 --> 00:03:13,261 ...now! 68 00:03:14,528 --> 00:03:15,863 Oh! (POP!) 69 00:03:15,863 --> 00:03:19,400 BRENT: What?! (ALL SQUEAL AND LAUGH) 70 00:03:19,400 --> 00:03:22,270 Oh, my God! Ooh! Jeez Louise! 71 00:03:22,270 --> 00:03:23,837 (RUE LAUGHS) Bloody hell! 72 00:03:23,837 --> 00:03:25,373 Surprise! 73 00:03:25,373 --> 00:03:28,542 Oh, my goodness! (LAUGHS) 74 00:03:28,542 --> 00:03:30,378 Oh, my God! Whoo! 75 00:03:30,378 --> 00:03:33,981 Gotcha! (LAUGHS) Oh, that scared the crap out of me. 76 00:03:38,286 --> 00:03:39,520 Ohh. 77 00:03:39,520 --> 00:03:41,422 Wow. Wow. OK. 78 00:03:41,422 --> 00:03:44,091 (LAUGHS) How good's that! 79 00:03:44,091 --> 00:03:46,560 Cooking with confetti! (LAUGHS) 80 00:03:46,560 --> 00:03:49,029 (LAUGHS) It's insanity. 81 00:03:49,029 --> 00:03:51,799 Oh, my goodness. (LAUGHS) 82 00:03:51,799 --> 00:03:55,369 Not at all could I have ever predicted that in a million years. 83 00:03:55,369 --> 00:03:58,472 It feels like the finale! I'm the winner! 84 00:03:59,540 --> 00:04:02,075 I bet you weren't expecting that? CONTESTANTS: No. 85 00:04:02,075 --> 00:04:03,277 (EXHALES) 86 00:04:03,277 --> 00:04:05,546 It's a Mystery Box with a surprise inside. 87 00:04:05,546 --> 00:04:07,315 (CHUCKLES) Oh! 88 00:04:07,315 --> 00:04:12,420 Today, that is exactly what we want you to capture in a dish. 89 00:04:13,421 --> 00:04:16,690 So think of a moment when you've seen something on a menu, 90 00:04:16,690 --> 00:04:20,160 ordered it, it's arrived at the table, you've cut into it, 91 00:04:20,160 --> 00:04:23,764 and it's just something entirely unexpected 92 00:04:23,764 --> 00:04:25,533 in the best possible way. 93 00:04:26,534 --> 00:04:28,769 That is your job today. 94 00:04:28,769 --> 00:04:33,240 Leave us as amazed as you were when you lifted that lid. 95 00:04:33,240 --> 00:04:35,175 CATH: My mind's racing. 96 00:04:35,175 --> 00:04:37,411 It's just ticking over "What can I do today?" 97 00:04:37,411 --> 00:04:41,214 Because it's our chance to actually surprise the judges this time. 98 00:04:43,016 --> 00:04:47,287 So, for this challenge, we're gonna give you 75 minutes. 99 00:04:47,287 --> 00:04:49,022 (DRAMATIC MUSIC) 100 00:04:49,022 --> 00:04:51,892 Of course, the pantry and the garden are open. 101 00:04:51,892 --> 00:04:53,327 We're not messing around today. 102 00:04:53,327 --> 00:04:58,198 The cooks that bring us the three least impressive dishes 103 00:04:58,198 --> 00:05:00,968 will find themselves in tomorrow's Pressure Test 104 00:05:00,968 --> 00:05:03,303 from where someone will be going home. 105 00:05:04,304 --> 00:05:07,875 So, surprise us. 106 00:05:07,875 --> 00:05:09,743 Do you understand? CONTESTANTS: Yeah. 107 00:05:09,743 --> 00:05:11,244 Good, 'cause your time starts now! 108 00:05:11,244 --> 00:05:13,547 CATH: Let's go! Let's go, guys! (JUDGES APPLAUD) 109 00:05:14,915 --> 00:05:16,784 DECLAN: Good luck. (LAUGHS) 110 00:05:26,660 --> 00:05:28,261 RUE: Where are the eggs? 111 00:05:29,430 --> 00:05:32,199 I can never get used to the surprises. 112 00:05:32,199 --> 00:05:35,603 Every single surprise surprises me. 113 00:05:35,603 --> 00:05:36,837 Um, sugar. 114 00:05:36,837 --> 00:05:38,772 But I really love making desserts. 115 00:05:38,772 --> 00:05:42,643 And today is a chance to see how creative I can be. 116 00:05:42,643 --> 00:05:46,947 So I'm thinking I really want to push the boundaries a little. 117 00:05:48,516 --> 00:05:51,084 Well, all season, we've been surprising them, 118 00:05:51,084 --> 00:05:54,522 and now it is their turn to make a surprise for us. 119 00:05:54,522 --> 00:05:57,591 The tables have well and truly turned, haven't they? 120 00:05:57,591 --> 00:06:00,193 Will we see a chicken Kiev today? 121 00:06:00,193 --> 00:06:02,596 Well, I actually was thinking if I was in their shoes, 122 00:06:02,596 --> 00:06:04,798 I'd do smoked and stuffed chicken wings. 123 00:06:04,798 --> 00:06:07,000 Get the bone out and then stuff it. Ooh! Yeah. 124 00:06:07,000 --> 00:06:09,837 Smoke it and then have it on the hibachi and glaze the absolute... 125 00:06:09,837 --> 00:06:11,304 I...I would... ...life out of it. 126 00:06:11,304 --> 00:06:14,742 ...be pleasantly surprised by that. Can also be a trick of the palate. 127 00:06:14,742 --> 00:06:16,744 We used to do a snack in Orana... Yeah. 128 00:06:16,744 --> 00:06:18,746 ...which was a strip of pumpkin that had been brushed 129 00:06:18,746 --> 00:06:23,784 with... with a caramelised, roasted beef fat and blowtorch it. 130 00:06:23,784 --> 00:06:26,186 When you eat it, all you can think about is roast beef. 131 00:06:26,186 --> 00:06:27,455 Yeah. And... Deception! 132 00:06:27,455 --> 00:06:28,456 It's deception. 133 00:06:28,722 --> 00:06:30,891 Trick of the eye, trick of the palate, trick of the senses. 134 00:06:30,891 --> 00:06:32,693 It's a day for anything to happen. 135 00:06:32,693 --> 00:06:36,396 I hope our guys just have the greatest element of surprise. 136 00:06:36,396 --> 00:06:37,798 We are ready. 137 00:06:37,798 --> 00:06:39,500 Let's do it. 138 00:06:39,500 --> 00:06:41,268 Surprise! Wow! 139 00:06:41,268 --> 00:06:43,937 A whole heap of confetti and we can get as creative 140 00:06:43,937 --> 00:06:45,539 and as fun as we want today. 141 00:06:45,539 --> 00:06:47,441 I think that's what I'm really looking forward to. 142 00:06:47,441 --> 00:06:50,410 I feel like I've already grown so much as a cook 143 00:06:50,410 --> 00:06:52,880 in the last couple of weeks in the MasterChef kitchen. 144 00:06:52,880 --> 00:06:55,115 So, today, I want to show the judges 145 00:06:55,115 --> 00:06:58,351 that I can really push myself out of my comfort zone. 146 00:06:58,351 --> 00:07:01,722 Conceptually, I really need to think about techniques 147 00:07:01,722 --> 00:07:04,625 and things that I never would have tried before. 148 00:07:04,625 --> 00:07:08,195 We've got to create a dish with something unexpected inside of it. 149 00:07:08,195 --> 00:07:10,130 I'm just thinking, like, a vehicle, 150 00:07:10,130 --> 00:07:12,566 whether it's a cake or a choux bun, 151 00:07:12,566 --> 00:07:16,236 but what are you gonna put inside a cake or a choux bun 152 00:07:16,236 --> 00:07:18,171 that no-one's gonna expect? 153 00:07:18,171 --> 00:07:19,807 Hi, Declan. Hi, Declan. 154 00:07:19,807 --> 00:07:23,043 Mel, Andy. I'm absolutely motoring here. 155 00:07:23,043 --> 00:07:24,845 Yeah. What are you making today? 156 00:07:24,845 --> 00:07:27,014 Um, so I am making green curry chicken... 157 00:07:27,014 --> 00:07:30,017 OK. ...in a choux bun. 158 00:07:31,351 --> 00:07:33,220 We're here for this. Yes! 159 00:07:33,220 --> 00:07:34,688 This is the dish... Yes! 160 00:07:34,688 --> 00:07:36,056 ...of dreams... Yes. 161 00:07:36,056 --> 00:07:38,358 ...that we have been wanting to hear you make. 162 00:07:38,358 --> 00:07:40,360 This sounds inspired and you're excited. 163 00:07:40,360 --> 00:07:42,295 I am excited! And that makes us excited. 164 00:07:42,295 --> 00:07:44,464 I love green curry chicken. Surprise us. 165 00:07:44,464 --> 00:07:45,933 Give us the perfect dish. Yeah. 166 00:07:45,933 --> 00:07:47,100 Good luck! Thank you. 167 00:07:47,100 --> 00:07:48,936 Choux pastry, I think it's a challenge, 168 00:07:48,936 --> 00:07:51,438 but it's delicious if you get it right. 169 00:07:51,438 --> 00:07:53,173 I'm gonna pipe them into this. 170 00:07:53,173 --> 00:07:56,577 It's definitely got something that I wouldn't normally do. 171 00:07:56,577 --> 00:07:59,046 In the oven. Alright. 172 00:07:59,046 --> 00:08:01,915 But it is a competition and... and we're getting to that stage 173 00:08:01,915 --> 00:08:04,952 where the finish line is in sight. 174 00:08:04,952 --> 00:08:06,587 So, if I can pull this off, 175 00:08:06,587 --> 00:08:09,356 there's no way I'm gonna be in a black apron tomorrow. 176 00:08:10,724 --> 00:08:11,992 (TENSE MUSIC) 177 00:08:13,794 --> 00:08:16,229 MALISSA: Surprise! This is a fun one. 178 00:08:16,229 --> 00:08:18,866 When I lifted up that box, 179 00:08:18,866 --> 00:08:21,368 straightaway I just thought about my nieces 180 00:08:21,368 --> 00:08:23,971 and, you know, they love confetti, 181 00:08:23,971 --> 00:08:25,606 they love a good little surprise. 182 00:08:25,606 --> 00:08:28,742 So, I thought I am gonna channel that today. 183 00:08:28,742 --> 00:08:30,644 So, I'm thinking that I'm gonna make 184 00:08:30,644 --> 00:08:34,481 a little cake that I think they would absolutely love 185 00:08:34,481 --> 00:08:37,350 and hope that that's gonna bring me some luck today. 186 00:08:37,350 --> 00:08:39,119 Malissa! Hey, Malissa. 187 00:08:39,119 --> 00:08:41,622 Hello! Hello! How's it going? Very good. 188 00:08:41,622 --> 00:08:44,357 What is your surprise dish? I'm gonna do a lemon meringue cake. 189 00:08:44,357 --> 00:08:47,394 And then in the centre is gonna be, like, a berry surprise. 190 00:08:47,394 --> 00:08:49,529 So when you cut it open, that'll kinda ooze out. 191 00:08:49,529 --> 00:08:52,432 And then I'm going to top that with the Swiss meringue. 192 00:08:52,432 --> 00:08:54,602 How dense is the cake? It's just a lemon cake. 193 00:08:54,602 --> 00:08:56,837 I want it a little bit more dense. Yeah. 194 00:08:56,837 --> 00:08:58,371 So it can hold all of this 195 00:08:58,371 --> 00:09:00,273 and it'll actually ooze out when you cut it. 196 00:09:00,273 --> 00:09:03,176 It sounds like you've got the picture. You just need to paint it. 197 00:09:03,176 --> 00:09:05,412 I'm looking forward to this. Good luck. 198 00:09:05,412 --> 00:09:07,214 I know it's gonna take a lot of technique 199 00:09:07,214 --> 00:09:10,183 to pull off something that looks beautiful on the outside 200 00:09:10,183 --> 00:09:13,453 but has a really awesome surprise on the inside. 201 00:09:13,453 --> 00:09:16,990 I really need to make sure that I can achieve that today. 202 00:09:19,627 --> 00:09:22,095 RHIANNON: Bloody hell! I've got more equipment than ingredients! 203 00:09:22,095 --> 00:09:26,266 I can't bloody believe I'm top 9. This is crazy! 204 00:09:26,266 --> 00:09:28,068 Coming into the competition, 205 00:09:28,068 --> 00:09:31,238 I legitimately never thought that I'd get this far. 206 00:09:31,238 --> 00:09:35,142 I wanna keep going as far as I can and just keep pushing. 207 00:09:36,143 --> 00:09:38,311 Today, I'm gonna stick with flavours I know, 208 00:09:38,311 --> 00:09:41,181 but put them in a dish that the judges won't expect. 209 00:09:42,215 --> 00:09:45,285 I'm gonna make a Thai red curry chicken ballotine. 210 00:09:46,286 --> 00:09:49,022 They're going to be thinking 'classic French flavours', 211 00:09:49,022 --> 00:09:52,192 and they're gonna go, "Hang on a minute! This tastes like Thailand!" 212 00:09:52,192 --> 00:09:53,493 (LAUGHS) 213 00:09:53,493 --> 00:09:56,029 Chicken ballotine is a chicken thigh. 214 00:09:56,029 --> 00:09:59,232 You put some sort of mousse in the middle, you roll it up, 215 00:09:59,232 --> 00:10:02,502 then you fry it so the skin's crispy and then you put it in the oven. 216 00:10:03,503 --> 00:10:06,573 I've cooked a ballotine before but not with a curry in the middle. 217 00:10:06,573 --> 00:10:08,375 So, this is gonna be a challenge. 218 00:10:08,375 --> 00:10:11,344 But if I can get this right, it's definitely gonna surprise them 219 00:10:11,344 --> 00:10:14,815 that there's a Thai red curry in the middle of this French-looking dish. 220 00:10:16,149 --> 00:10:18,652 Surprise! You've only got one hour to go! 221 00:10:18,652 --> 00:10:19,853 (JUDGES CLAP) 222 00:10:19,853 --> 00:10:21,588 Oh, my God! 223 00:10:21,588 --> 00:10:23,256 When they said 'surprise', I'm like, "What now?" 224 00:10:23,256 --> 00:10:25,425 Yeah. No. No. No more! 225 00:10:26,426 --> 00:10:27,861 THEO: Ooh, that's lovely. 226 00:10:27,861 --> 00:10:30,664 I'm making a watermelon kopita. 227 00:10:30,664 --> 00:10:32,866 So it's like a spanakopita but without spinach. 228 00:10:32,866 --> 00:10:34,334 It's got watermelon inside. 229 00:10:34,334 --> 00:10:36,103 It's a surprise combination of flavours 230 00:10:36,103 --> 00:10:39,306 and hopefully it comes through as a nice flavour. 231 00:10:39,306 --> 00:10:41,574 Mr Brent Draper. G'day, guys. 232 00:10:41,574 --> 00:10:44,577 Going sweet today? Yeah, going sweet. 233 00:10:44,577 --> 00:10:46,947 OK. That's a surprise in itself. There you go. I win! 234 00:10:46,947 --> 00:10:48,749 (ANDY AND MELISSA LAUGH) 235 00:10:48,749 --> 00:10:49,750 What's the dish? 236 00:10:49,983 --> 00:10:52,920 So I am going a hazelnut ice cream with a poached pear. 237 00:10:52,920 --> 00:10:55,689 Inside the pear, there'll be a butterscotch sauce 238 00:10:55,689 --> 00:10:58,091 that when you cut into it, it sort of just ooze it 239 00:10:58,091 --> 00:10:59,893 and then sort of bring the whole dish together. 240 00:10:59,893 --> 00:11:01,995 Right. OK. Mmm. This sounds so fancy for you. 241 00:11:01,995 --> 00:11:04,397 I love it! Yeah. 242 00:11:04,397 --> 00:11:08,601 ADI: I'm making panipuri which is an Indian street snack. 243 00:11:08,601 --> 00:11:12,539 The normal dish is just this little, uh, pillow of inflated dough 244 00:11:12,539 --> 00:11:14,007 that's hollow in the middle. 245 00:11:14,007 --> 00:11:17,044 So then you fill it up with potato and lots of other spices. 246 00:11:17,044 --> 00:11:19,847 Today, I'm gonna fill it with surprising flavours - 247 00:11:19,847 --> 00:11:21,915 salmon roe and avocado. 248 00:11:21,915 --> 00:11:23,650 Surprising them with whats inside of it, 249 00:11:23,650 --> 00:11:26,286 so when they bite in, they're like, "Ooh, didn't expect that!" 250 00:11:28,756 --> 00:11:31,959 I love this challenge. It gets me to think outside the box. 251 00:11:31,959 --> 00:11:36,163 So, I'm making a dessert that has a little surprise inside. 252 00:11:36,163 --> 00:11:40,801 Something that is unexpected. Something gooey. 253 00:11:40,801 --> 00:11:42,169 Hey, Rue. Hi, Rue! 254 00:11:42,169 --> 00:11:44,171 Hello, guys! How are you? Doing very good. 255 00:11:44,171 --> 00:11:46,106 You're very calm over here. I am. 256 00:11:46,106 --> 00:11:47,908 May I ask, what is your surprise dish? 257 00:11:47,908 --> 00:11:51,578 OK, so my surprise dish is an egg in a shell. 258 00:11:51,578 --> 00:11:52,579 OK. 259 00:11:52,679 --> 00:11:55,215 So I am going to make a white chocolate mousse 260 00:11:55,215 --> 00:11:56,984 which is the egg white... 261 00:11:56,984 --> 00:11:57,985 Yep. OK. 262 00:11:58,418 --> 00:12:02,722 ...with a... passionfruit gel in the centre, which is the egg yolk, 263 00:12:02,722 --> 00:12:03,924 so that oozes out. 264 00:12:04,191 --> 00:12:07,527 And I'm going to do a little kataifi nest for the egg to sit on. 265 00:12:07,527 --> 00:12:09,262 Cute! I dig it hard. 266 00:12:09,262 --> 00:12:11,531 OK! Yep. But I have a lot of things to do. 267 00:12:11,531 --> 00:12:14,734 I was just about to say. I am just going to push through. 268 00:12:14,734 --> 00:12:17,170 OK! I'm excited! OK. Let's do it. 269 00:12:17,170 --> 00:12:19,606 OK, guys. (LAUGHS) Ready to be surprised. 270 00:12:21,074 --> 00:12:24,244 I think this is going to be the trickiest dish I've ever made 271 00:12:24,244 --> 00:12:28,181 and I am feeling a lot of pressure to do well 272 00:12:28,181 --> 00:12:32,319 because Mel and Andy have been thoroughly impressed 273 00:12:32,319 --> 00:12:33,586 with my concept, 274 00:12:33,586 --> 00:12:36,323 but there is so much to do still. 275 00:12:36,323 --> 00:12:39,526 So that's just my mousse. It's gonna go in the blast chiller. 276 00:12:39,526 --> 00:12:42,863 I'm just going to work as quickly as I can. 277 00:12:42,863 --> 00:12:45,465 I need some fairies in there working all the time. 278 00:12:45,465 --> 00:12:47,835 And hopefully I can pull this dish off. 279 00:12:59,779 --> 00:13:02,049 (TENSE MUSIC) 280 00:13:02,049 --> 00:13:03,951 45 minutes to go! Come on! 281 00:13:03,951 --> 00:13:05,285 (JUDGES CLAP) 282 00:13:07,054 --> 00:13:09,022 Ooh, something smells nice. 283 00:13:09,022 --> 00:13:13,660 Put this... in the freezer. OK? So just relax. 284 00:13:13,660 --> 00:13:16,263 Today in the Mystery Box challenge, we had to cook a dish 285 00:13:16,263 --> 00:13:18,365 that has an element of surprise. 286 00:13:19,366 --> 00:13:22,735 Man, what a surprise! And my heart's still actually racing so much! 287 00:13:22,735 --> 00:13:25,538 I can't believe it. I'm top 9! 288 00:13:25,538 --> 00:13:28,275 It is really important now to be really pushing myself 289 00:13:28,275 --> 00:13:29,776 out of my comfort zone. 290 00:13:29,776 --> 00:13:33,280 I'm gonna try something that I've never done before. 291 00:13:33,280 --> 00:13:35,715 I've been working on a few different flavour profiles 292 00:13:35,715 --> 00:13:37,851 that I am unfamiliar with. 293 00:13:37,851 --> 00:13:42,255 I want to showcase my shio koji caramel with fig leaf. 294 00:13:42,255 --> 00:13:44,791 OK. Let's just check this caramel. 295 00:13:44,791 --> 00:13:47,827 Shio koji, it's a Japanese ingredient. 296 00:13:47,827 --> 00:13:49,762 It's got that real umami flavour. 297 00:13:51,831 --> 00:13:53,901 I'm finding that my creative side does come out 298 00:13:53,901 --> 00:13:55,435 when I'm doing desserts 299 00:13:55,435 --> 00:13:57,905 and that's why I've chosen to do a dessert today. 300 00:13:57,905 --> 00:14:00,273 Hey, Cath. How are ya? Hi, guys! 301 00:14:00,273 --> 00:14:01,374 What's going on? 302 00:14:01,374 --> 00:14:05,078 I've got a... a lime semifreddo in the freezer. 303 00:14:05,078 --> 00:14:08,681 So, the surprising side, I'm gonna do a shio koji and lime caramel. 304 00:14:08,681 --> 00:14:09,682 MELISSA: Ooh! 305 00:14:09,816 --> 00:14:12,419 And I'm actually gonna try and do a fig leaf oil. 306 00:14:12,419 --> 00:14:14,487 Ooh! So, I'm freaking myself out. 307 00:14:14,487 --> 00:14:16,023 But I'm just gonna have a go. 308 00:14:16,023 --> 00:14:17,958 So, I think there's a couple of surprises here. 309 00:14:17,958 --> 00:14:19,492 There's obviously the caramel centre, 310 00:14:19,492 --> 00:14:21,628 but there's also some pretty interesting flavour combinations 311 00:14:21,628 --> 00:14:22,695 going on here. 312 00:14:22,695 --> 00:14:24,764 Go hard, Cath. Yeah, I am. Thanks, buddy. 313 00:14:24,764 --> 00:14:25,999 No worries. Thanks, Mel. 314 00:14:25,999 --> 00:14:27,267 Yeah! (LAUGHS) 315 00:14:27,267 --> 00:14:29,169 I'm being really ambitious. 316 00:14:29,169 --> 00:14:32,705 So I've taken on a lot today. 317 00:14:32,705 --> 00:14:35,408 My semifreddos are in the blast chiller 318 00:14:35,408 --> 00:14:38,078 and now I need to get on to the fig leaf oil. 319 00:14:38,078 --> 00:14:40,413 I want to present a dish today 320 00:14:40,413 --> 00:14:43,083 which shows how far I've come in the competition, 321 00:14:43,083 --> 00:14:45,452 that it's full of complex flavours 322 00:14:45,452 --> 00:14:50,357 and I just really want to use the skills I've learnt to move forward. 323 00:14:51,358 --> 00:14:53,293 OK. Done. 324 00:14:53,293 --> 00:14:54,962 I love the flavours of the dish. 325 00:14:54,962 --> 00:14:56,997 I just hope I get the balance right today. 326 00:15:02,835 --> 00:15:05,505 RALPH: Today's Mystery Box is probably the most challenging 327 00:15:05,505 --> 00:15:08,675 because they want something surprising and something creative. 328 00:15:08,675 --> 00:15:11,278 And with the surprise, make it taste good. 329 00:15:12,279 --> 00:15:14,948 I'm not really a dessert guy. I'm more savoury. 330 00:15:14,948 --> 00:15:17,150 Today, I've decided to go left of field 331 00:15:17,150 --> 00:15:19,552 just because I want to try and show a bit of creativity 332 00:15:19,552 --> 00:15:20,954 and try something new. 333 00:15:20,954 --> 00:15:22,089 Alright. 334 00:15:22,555 --> 00:15:26,026 Today I'm making a cinnamon parfait with an apple and caramel centre. 335 00:15:26,026 --> 00:15:30,863 I'm gonna incorporate the surprise element of it inside. 336 00:15:31,864 --> 00:15:34,167 When they cut it in half, everything should ooze out. 337 00:15:34,167 --> 00:15:35,602 Let's go. 338 00:15:36,603 --> 00:15:40,007 I have made a parfait maybe, like, once or twice. 339 00:15:40,007 --> 00:15:42,709 I have an idea in my head I really want to try. 340 00:15:42,709 --> 00:15:44,711 I'm gonna make my parfait, I'm gonna centre it out, 341 00:15:44,711 --> 00:15:47,480 and then I'm just gonna freeze the caramel and the apples 342 00:15:47,480 --> 00:15:48,948 and then cover that with the parfait. 343 00:15:48,948 --> 00:15:51,184 So that's beautifully hidden inside the entire parfait. 344 00:15:51,184 --> 00:15:53,653 Um, the parfait's in the freezer. 345 00:15:53,653 --> 00:15:55,455 Currently working on my caramel. 346 00:15:56,456 --> 00:15:58,425 So I've got brown sugar in my pan. 347 00:15:58,425 --> 00:16:00,027 I'm adding butter to that as well 348 00:16:00,027 --> 00:16:02,996 just because it gives a lovely velvetness to that caramel. 349 00:16:02,996 --> 00:16:04,931 I'm trying to make sure it's exciting, 350 00:16:04,931 --> 00:16:06,833 but also that I can nail the basics 351 00:16:06,833 --> 00:16:09,136 with a sauce that's something new and creative. 352 00:16:10,137 --> 00:16:13,573 I've got my caramel ready to go. Toss my apples through. 353 00:16:13,573 --> 00:16:15,575 Put it into the blast chiller so it could cool. 354 00:16:15,575 --> 00:16:19,046 It has to be surprising and that's the brief today. 355 00:16:20,913 --> 00:16:22,749 Surprise me! 356 00:16:22,749 --> 00:16:25,852 ANDY: Rue! Ho-ho-ho! She's biting some off today. 357 00:16:25,852 --> 00:16:27,587 Oh, really? She's doing an egg. 358 00:16:27,587 --> 00:16:28,588 An egg? Yeah. 359 00:16:28,755 --> 00:16:30,757 White chocolate mousse filling, passionfruit yolk, 360 00:16:30,757 --> 00:16:32,559 kataifi nest. 361 00:16:32,559 --> 00:16:35,628 I mean, the surprise is if we cut into it and it spills out. 362 00:16:35,628 --> 00:16:36,729 That's the surprise, right? Yeah. 363 00:16:36,729 --> 00:16:38,731 Sounds like a great idea. ANDY AND MELISSA: Yeah. 364 00:16:38,731 --> 00:16:40,800 Declan. Tell me. 365 00:16:40,800 --> 00:16:42,835 This might be my favourite one. 366 00:16:42,835 --> 00:16:44,437 A choux bun... Yeah? 367 00:16:44,437 --> 00:16:45,638 ...green curry. 368 00:16:45,638 --> 00:16:46,639 Nice. 369 00:16:46,639 --> 00:16:49,076 Savoury choux pastry. Love it! Yeah. Yeah. 370 00:16:49,076 --> 00:16:51,378 That's... that's a surprise. That's a surprise. 371 00:16:51,378 --> 00:16:54,781 So here's hoping he can nail it because it sounds extraordinary. 372 00:16:54,781 --> 00:16:57,217 And then Malissa... She's doing the lemon cake. 373 00:16:57,217 --> 00:16:58,818 So when you cut open the cake, 374 00:16:58,818 --> 00:17:01,654 you have an oozing centre of berries. 375 00:17:01,654 --> 00:17:04,924 I like the sound of this, but, my God, there's a bit of work in this. 376 00:17:04,924 --> 00:17:06,059 Oh, yeah. Yes! 377 00:17:06,059 --> 00:17:07,960 This is technique, knowledge, experience. 378 00:17:07,960 --> 00:17:11,664 This is where challenges like this become difficult, I think, 379 00:17:11,664 --> 00:17:12,999 for our contestants. 380 00:17:15,768 --> 00:17:18,338 MALISSA: I'm making a lemon cake 381 00:17:18,338 --> 00:17:20,973 with a berry compote surprise in the centre. 382 00:17:20,973 --> 00:17:24,877 So, my cake is now in the oven and it is looking really, really good. 383 00:17:24,877 --> 00:17:29,015 I want the consistency of my compote to be not watery. 384 00:17:29,015 --> 00:17:31,851 But if it's too thick, it won't ooze out. 385 00:17:31,851 --> 00:17:35,188 I can see that it's a little bit runny. 386 00:17:35,188 --> 00:17:36,323 Argh! 387 00:17:36,323 --> 00:17:38,558 Which is really, really worrying. 388 00:17:39,859 --> 00:17:42,662 And the compote needs to be a bit thicker for the surprise to work. 389 00:17:42,662 --> 00:17:44,697 Ooh! OK. 390 00:17:44,697 --> 00:17:45,698 More berries. 391 00:17:45,698 --> 00:17:47,400 To get the consistency that I want, 392 00:17:47,400 --> 00:17:49,969 I'm actually gonna chop up some beautiful fresh berries 393 00:17:49,969 --> 00:17:51,438 and toss them through as well 394 00:17:51,438 --> 00:17:54,574 and hope that it comes out the perfect texture. 395 00:17:54,574 --> 00:17:56,576 What's happening, Rhiannon? 396 00:17:56,576 --> 00:17:59,612 I'm doing a chicken curry-filled ballotine. 397 00:17:59,612 --> 00:18:02,582 So, like a very French... It looks like a French... Yeah. 398 00:18:02,582 --> 00:18:04,484 Looking forward to it. Thank you. 399 00:18:04,484 --> 00:18:06,085 Yum! 400 00:18:06,085 --> 00:18:09,622 The chicken mousse is done. It's now ready for the chicken ballotine. 401 00:18:09,622 --> 00:18:13,760 The mousse needs to be beautifully silky and smooth. 402 00:18:13,760 --> 00:18:17,630 But it's getting the flavours in and making sure that it doesn't dry out 403 00:18:17,630 --> 00:18:20,066 and that the texture is perfect. 404 00:18:20,066 --> 00:18:24,871 The pressure point is getting the chicken ballotine cooked perfectly. 405 00:18:24,871 --> 00:18:26,273 Oh, man! 406 00:18:26,273 --> 00:18:29,209 You're really not gonna know what the centre will be like 407 00:18:29,209 --> 00:18:30,743 until they cut it open. 408 00:18:30,743 --> 00:18:33,413 But I've never had a curry paste in my mousse before, so... 409 00:18:33,413 --> 00:18:35,915 ...I'm just hoping that this is gonna work. 410 00:18:35,915 --> 00:18:37,384 Just gotta really go. 411 00:18:40,420 --> 00:18:43,122 DECLAN: Ooh, yeah! (CHUCKLES) You are wild! 412 00:18:43,122 --> 00:18:46,926 My goal today is to present to the judges 413 00:18:46,926 --> 00:18:48,728 something that looks like an egg 414 00:18:48,728 --> 00:18:50,830 but when they cut it open, 415 00:18:50,830 --> 00:18:53,466 it's not an egg, it's actually a dessert. 416 00:18:54,801 --> 00:18:57,003 I have my mousse in the blast chiller, 417 00:18:57,003 --> 00:19:00,907 which is going to be the egg white, and I have to move on to the yolk, 418 00:19:00,907 --> 00:19:04,010 which is going to be made out of a passionfruit gel. 419 00:19:06,979 --> 00:19:11,218 The surprise is... that gel oozing out just like a runny yolk. 420 00:19:11,218 --> 00:19:15,154 So, the consistency of the gel is very important 421 00:19:15,154 --> 00:19:17,089 because it has to stay runny 422 00:19:17,089 --> 00:19:19,959 after I put the egg in the freezer to set. 423 00:19:19,959 --> 00:19:24,664 There is nothing worse than going to brunch and you get an egg, 424 00:19:24,664 --> 00:19:27,800 it's supposed to be soft-boiled and it's hard-boiled. 425 00:19:27,800 --> 00:19:29,168 Disappointed, right? 426 00:19:29,168 --> 00:19:31,538 I do not want to disappoint the judges today. 427 00:19:31,538 --> 00:19:34,307 MALISSA: Ah! Rue, that looks awesome! Nailed it! 428 00:19:34,307 --> 00:19:36,709 I know, but I have to set it still. 429 00:19:36,709 --> 00:19:41,080 I am really pushing myself to do something I've never done before. 430 00:19:41,080 --> 00:19:43,550 So I hope I can pull it off. 431 00:19:43,550 --> 00:19:47,186 Surprises ahoy in 30 minutes! 432 00:19:47,186 --> 00:19:48,521 Come on! (JUDGES CLAP) 433 00:19:48,521 --> 00:19:50,923 (TENSE MUSIC) 434 00:19:59,065 --> 00:20:01,000 THEO: Hoo-hoo-hoo! 435 00:20:01,000 --> 00:20:02,435 30 minutes to go. 436 00:20:02,435 --> 00:20:05,137 I have my watermelon kopita in the oven. 437 00:20:05,137 --> 00:20:08,375 So, hopefully, they see what I see in this dish. 438 00:20:09,376 --> 00:20:12,612 ADI: So I'm currently making the puris for my panipuri, 439 00:20:12,612 --> 00:20:15,415 Which are the crisp outer shell. 440 00:20:15,415 --> 00:20:18,385 I'm just gonna get them nice and thin and then I'll crisp them up. 441 00:20:18,385 --> 00:20:19,419 I love panipuri. 442 00:20:19,519 --> 00:20:21,754 I think it is one of the best Indian street foods. 443 00:20:24,223 --> 00:20:26,225 BRENT: So, ice cream's in the churner. 444 00:20:26,225 --> 00:20:28,695 I'm just doing a beautiful, runny butterscotch syrup. 445 00:20:28,695 --> 00:20:31,097 And I am cooking the poached pear. 446 00:20:31,097 --> 00:20:34,000 Hazelnut ice cream with pear and with butterscotch sauce, 447 00:20:34,000 --> 00:20:35,502 like, it's delicious. 448 00:20:35,502 --> 00:20:37,537 Oh! 449 00:20:37,537 --> 00:20:38,671 (COUGHS) 450 00:20:38,671 --> 00:20:40,072 (DECLAN CHUCKLES) 451 00:20:40,072 --> 00:20:41,541 (LAUGHS) What's wrong? 452 00:20:41,541 --> 00:20:43,376 Sorry. What's wrong? 453 00:20:43,376 --> 00:20:46,679 Don't worry. I've got some palm sugar here to sweeten it up a bit for you. 454 00:20:46,679 --> 00:20:47,914 (CHUCKLES) (RUE LAUGHS) 455 00:20:47,914 --> 00:20:51,418 I'm just under the pump and, um, and, yeah, I'm in the zone. 456 00:20:51,418 --> 00:20:56,088 I'm gonna be putting a green curry chicken inside of a choux bun, 457 00:20:56,088 --> 00:20:58,224 having that savoury element to it 458 00:20:58,224 --> 00:21:00,360 that the judges aren't gonna be expecting. 459 00:21:00,360 --> 00:21:01,794 I've got my choux buns in. 460 00:21:01,794 --> 00:21:06,065 Um, I've got some crispy chicken skin in the oven with it. 461 00:21:06,065 --> 00:21:08,701 I've got my chicken poaching, which I'll shred. 462 00:21:10,637 --> 00:21:13,640 I taste my curry and it's beautiful, but... 463 00:21:13,640 --> 00:21:14,974 It's so milky. 464 00:21:14,974 --> 00:21:17,243 ...the consistency is not right. 465 00:21:17,243 --> 00:21:19,446 (SUSPENSEFUL MUSIC) 466 00:21:19,446 --> 00:21:20,613 Um... 467 00:21:20,613 --> 00:21:24,083 I need my green curry to be thick enough 468 00:21:24,083 --> 00:21:26,519 so it doesn't make the choux bun all soggy. 469 00:21:27,520 --> 00:21:30,757 If I can't stabilise this curry inside the choux bun, 470 00:21:30,757 --> 00:21:32,359 it's just not gonna work. 471 00:21:32,359 --> 00:21:34,226 (WHISPERS) Oh, my goodness. 472 00:21:34,226 --> 00:21:35,395 Um... 473 00:21:45,338 --> 00:21:46,839 (SUSPENSEFUL MUSIC) 474 00:21:46,839 --> 00:21:48,708 (WHISPERS) Oh, my goodness. 475 00:21:48,708 --> 00:21:52,412 My green curry chicken mix is way too runny. 476 00:21:52,412 --> 00:21:53,946 I need my green curry 477 00:21:53,946 --> 00:21:55,915 to be thick enough 478 00:21:55,915 --> 00:21:59,051 so it doesn't make the choux bun all soggy. 479 00:21:59,051 --> 00:22:01,888 If I can't fix this, it could be a disaster. 480 00:22:02,922 --> 00:22:05,692 All you gotta do is make that thick. Yeah. Exactly. 481 00:22:05,692 --> 00:22:07,326 I need to switch on here... 482 00:22:07,326 --> 00:22:08,327 Um... 483 00:22:08,628 --> 00:22:11,464 ...and think of something that I can do that will thicken it up. 484 00:22:12,465 --> 00:22:14,166 RUE: How are you feeling? Yeah, good. 485 00:22:14,166 --> 00:22:15,602 I'm sweating like no tomorrow. 486 00:22:15,602 --> 00:22:16,769 Same. 487 00:22:16,769 --> 00:22:18,304 I run to the pantry 488 00:22:18,304 --> 00:22:20,707 and I grab some tapioca starch. 489 00:22:20,707 --> 00:22:23,009 I'm gonna make a paste to thicken it up, yeah. 490 00:22:23,009 --> 00:22:24,511 I just hope this works. 491 00:22:24,511 --> 00:22:27,447 Otherwise, I'm gonna be serving soggy choux buns. 492 00:22:30,016 --> 00:22:31,150 Oh! 493 00:22:31,150 --> 00:22:32,452 I've got my parfait ready 494 00:22:32,452 --> 00:22:34,454 and got the crumb that's come out of the oven. 495 00:22:34,454 --> 00:22:36,489 And I've got my caramel in the freezer. 496 00:22:36,489 --> 00:22:39,325 Time is ticking, so I need to be as quick as I can. 497 00:22:39,325 --> 00:22:44,431 I have never tried an apple and caramel inside a parfait, 498 00:22:44,431 --> 00:22:45,998 so I'm gonna go for it. 499 00:22:45,998 --> 00:22:48,468 The reward for me is worth it. 500 00:22:49,536 --> 00:22:52,038 I'm gonna have to cut my parfait in half 501 00:22:52,038 --> 00:22:55,608 so that I can put my apple and caramel inside. 502 00:22:55,608 --> 00:22:58,210 As the judges cut into my parfait, 503 00:22:58,210 --> 00:23:00,146 they should see a bit of caramel ooze out 504 00:23:00,146 --> 00:23:02,615 and the apples in the middle as well. 505 00:23:02,615 --> 00:23:04,784 If it's too thick, it won't ooze out. 506 00:23:04,784 --> 00:23:07,587 It has to be a surprise. It's very important. 507 00:23:07,587 --> 00:23:11,891 15 minutes to go! Come on! We wanna be surprised! 508 00:23:11,891 --> 00:23:16,128 OK, just... I need to get... a little bowl. 509 00:23:16,128 --> 00:23:20,132 THEO: I have my watermelon kopita in now. All good. 510 00:23:20,132 --> 00:23:24,537 I'm doing a mint oil and maybe I'm gonna drizzle that on top. 511 00:23:24,537 --> 00:23:26,739 Or I'm gonna do fresh mint. Not 100% sure yet. 512 00:23:26,739 --> 00:23:29,308 But just doing a few tests while I wait. 513 00:23:31,978 --> 00:23:34,213 ADI: So I'm currently frying the panipuri. 514 00:23:34,213 --> 00:23:36,916 I just need to fill these up. I think I'll get it done. 515 00:23:36,916 --> 00:23:38,350 But it's rushed. 516 00:23:39,351 --> 00:23:40,987 BRENT: Yeah, so my ice cream is done. 517 00:23:40,987 --> 00:23:43,255 Texture-wise, it's nice. It's really creamy. 518 00:23:43,255 --> 00:23:44,624 Butterscotch sauce, it is done. 519 00:23:44,624 --> 00:23:46,693 Poached pear, they're looking good. 520 00:23:46,693 --> 00:23:48,895 I think I've got it pretty much all the way through 521 00:23:48,895 --> 00:23:50,497 'cause I ended up cutting it in half 522 00:23:50,497 --> 00:23:52,565 and then scooping it out to get it poached quicker. 523 00:23:55,267 --> 00:23:57,837 (TIMER BEEPS) Get this out. Get this out. 524 00:23:57,837 --> 00:23:59,839 I've checked my lime semifreddo a couple of times 525 00:23:59,839 --> 00:24:01,040 and that's looking good. 526 00:24:01,040 --> 00:24:03,943 I've got my fig leaf oil done. Looks beautiful. 527 00:24:03,943 --> 00:24:07,079 My vision of this fig leaf oil, it's gonna ooze out 528 00:24:07,079 --> 00:24:09,816 and it's just gonna have that, you know, a nuttiness. 529 00:24:09,816 --> 00:24:11,618 I'm just doing my caramel at the moment. 530 00:24:11,618 --> 00:24:14,253 I'm really excited about the shio koji caramel. 531 00:24:14,253 --> 00:24:16,155 It's got that real umami flavour 532 00:24:16,155 --> 00:24:17,824 and I think it's gonna go beautifully 533 00:24:17,824 --> 00:24:19,425 with the lime semifreddo. 534 00:24:19,425 --> 00:24:22,662 I'm really loving the flavours. I'm really happy with myself! 535 00:24:22,662 --> 00:24:24,163 It is so nice! 536 00:24:25,264 --> 00:24:28,167 From the first cook, I can't believe where I am now. 537 00:24:28,167 --> 00:24:29,536 It's amazing. 538 00:24:29,536 --> 00:24:30,970 Look at this colour! 539 00:24:30,970 --> 00:24:32,572 It's so beautiful! 540 00:24:32,572 --> 00:24:36,576 The surprise is going to be when they do slice the sphere in half 541 00:24:36,576 --> 00:24:38,210 that we have caramel oozing out 542 00:24:38,210 --> 00:24:40,780 and the fig leaf oil oozing out as well. 543 00:24:40,780 --> 00:24:44,216 I just hope they love the flavours. 544 00:24:44,216 --> 00:24:46,252 Quick, quick, quick! Argh! 545 00:24:48,287 --> 00:24:50,356 CATH: Oh, that's so awesome. 546 00:24:50,356 --> 00:24:53,425 ADI: It smells go! Oh, that's what it is! Chicken skin! 547 00:24:53,425 --> 00:24:55,895 Chicken skin, love. Yeah. 548 00:24:55,895 --> 00:24:58,497 I've got to get this bad boy out. It's ready for frying. 549 00:24:58,497 --> 00:25:02,334 Six minutes to go, the chicken skin is out, 550 00:25:02,334 --> 00:25:03,770 the curry sauce is on 551 00:25:03,770 --> 00:25:06,505 and I've got my pommes fondant potato in the oven. 552 00:25:06,505 --> 00:25:10,743 The chicken ballotine is in the pan to get that skin beautifully crispy. 553 00:25:12,044 --> 00:25:13,946 When the judges experience this dish, 554 00:25:13,946 --> 00:25:16,115 I want them to go, "Oh, we're going to France." 555 00:25:16,115 --> 00:25:19,118 And then they're like, "No, we're not. We're going to Thailand!" 556 00:25:19,118 --> 00:25:20,587 (LAUGHS) 557 00:25:20,587 --> 00:25:25,291 I'm going to have a Thai red curry sauce sort of as a jus 558 00:25:25,291 --> 00:25:27,960 and then, like, some little vegetables on the side. 559 00:25:27,960 --> 00:25:29,729 There is still that risk 560 00:25:29,729 --> 00:25:32,632 that the whole thing's not cooked on the inside, 561 00:25:32,632 --> 00:25:36,468 but I am not gonna know until they cut it open. 562 00:25:38,504 --> 00:25:40,740 DECLAN: Whoo! Good job! 563 00:25:41,741 --> 00:25:43,209 I'm back on track. 564 00:25:43,209 --> 00:25:45,712 The curry is looking and it's tasting good. 565 00:25:45,712 --> 00:25:48,080 Those flavours are really shining through, 566 00:25:48,080 --> 00:25:52,685 um, and it's thickened up perfectly with the tapioca starch. 567 00:25:52,685 --> 00:25:54,386 Alright. 568 00:25:56,856 --> 00:25:59,525 My crispy chicken skin, it tastes great. 569 00:25:59,525 --> 00:26:02,094 It's just gonna give it that textural delight. 570 00:26:03,696 --> 00:26:05,632 THEO: Are you doing choux, brother? Yeah, bro. 571 00:26:05,632 --> 00:26:06,799 Nice! 572 00:26:06,999 --> 00:26:10,402 I take the choux buns out of the oven and they look bloomin' good. 573 00:26:11,704 --> 00:26:14,340 They're nice and airy and hollow on the inside, 574 00:26:14,340 --> 00:26:16,943 and nice and golden brown on the outside. 575 00:26:16,943 --> 00:26:19,578 So, now I need to pipe in my mixture. 576 00:26:25,885 --> 00:26:27,687 RUE: OK, let's do kataifi. 577 00:26:28,688 --> 00:26:31,590 I want my egg today to be presented on a little nest. 578 00:26:32,591 --> 00:26:34,026 Everything's looking really good. 579 00:26:34,026 --> 00:26:36,095 I just have to put the whole dish together. 580 00:26:36,095 --> 00:26:37,263 Whoo! 581 00:26:37,263 --> 00:26:38,731 I think I'm working faster 582 00:26:38,731 --> 00:26:41,300 than I've ever worked in any of the cooks I've been in. 583 00:26:42,468 --> 00:26:44,270 Everything's coming together really quickly. 584 00:26:45,404 --> 00:26:50,542 I am trying to capture an egg but make it a dessert. 585 00:26:50,542 --> 00:26:52,544 Oh, wow! 586 00:26:52,544 --> 00:26:53,880 It's perfect. 587 00:26:53,880 --> 00:26:58,517 And the surprise is when they open it, the yolk will ooze out. 588 00:26:58,517 --> 00:27:01,754 I have made the perfect egg shell 589 00:27:01,754 --> 00:27:05,892 made of white chocolate and cocoa butter for my egg. 590 00:27:06,893 --> 00:27:10,329 I really wanted that crack because I want to mimic an egg. 591 00:27:10,329 --> 00:27:11,664 Oh, wow! 592 00:27:11,664 --> 00:27:14,366 It's time to bring this giant egg 593 00:27:14,366 --> 00:27:16,002 into fruition! 594 00:27:16,002 --> 00:27:17,737 Oh, my gosh! 595 00:27:17,737 --> 00:27:18,905 Whoo! 596 00:27:18,905 --> 00:27:20,773 I am feeling so happy. 597 00:27:20,773 --> 00:27:23,042 I came in with this idea. 598 00:27:23,042 --> 00:27:25,344 I didn't know if I could pull it off 599 00:27:25,344 --> 00:27:27,947 and it's looking like it could work. 600 00:27:27,947 --> 00:27:31,918 I just hope that my egg yolk oozes out for the judges. 601 00:27:35,054 --> 00:27:37,757 Three minutes to go! 602 00:27:37,757 --> 00:27:39,158 JOCK: Let's go! MELISSA: Yes! 603 00:27:39,158 --> 00:27:40,159 (JUDGES CLAP) 604 00:27:40,159 --> 00:27:41,593 THEO: Come on! 605 00:27:44,296 --> 00:27:45,932 Oh, man! 606 00:27:49,969 --> 00:27:52,538 Oh, my God! You're bloody crazy. 607 00:27:52,538 --> 00:27:54,406 MALISSA: Argh! 608 00:27:56,208 --> 00:27:57,676 OK. 609 00:27:57,676 --> 00:28:02,348 Oh, my gosh, I've used way too much time thickening up my compote 610 00:28:02,348 --> 00:28:05,251 and getting all my other elements ready. 611 00:28:05,251 --> 00:28:08,687 But now I've only got three minutes to go. 612 00:28:08,687 --> 00:28:11,623 I haven't even started assembling my cake. 613 00:28:11,623 --> 00:28:13,793 Oh, my God! 614 00:28:13,793 --> 00:28:16,628 I don't know if I'm gonna finish this dish. 615 00:28:16,628 --> 00:28:18,264 Ohh! Oh, my God! 616 00:28:28,307 --> 00:28:30,509 (TENSE MUSIC) 617 00:28:30,509 --> 00:28:32,879 Three minutes to go! 618 00:28:32,879 --> 00:28:34,146 Let's go! Yes! 619 00:28:34,146 --> 00:28:35,514 (JUDGES CLAP) 620 00:28:35,514 --> 00:28:37,149 MALISSA: Whoo! Oh, my God. 621 00:28:37,149 --> 00:28:39,585 I'm so stressed. 622 00:28:39,585 --> 00:28:41,988 I need to get this done and get it on the plate. 623 00:28:41,988 --> 00:28:45,992 I just need to move extremely fast. 624 00:28:45,992 --> 00:28:47,559 Oh, gosh! 625 00:28:47,559 --> 00:28:50,429 I'm very nervous to see how the surprise is gonna come out, 626 00:28:50,429 --> 00:28:52,064 whether it's gonna ooze out 627 00:28:52,064 --> 00:28:54,166 or it's just gonna kinda fall out a little bit. 628 00:28:54,166 --> 00:28:56,202 I'm not sure. 629 00:28:56,202 --> 00:28:58,504 (SOFTLY) Alright, alright, alright. 630 00:28:58,504 --> 00:29:01,707 I've got my green curry chicken choux buns ready to go. 631 00:29:01,707 --> 00:29:04,944 I'm happy with how all the elements have turned out, 632 00:29:04,944 --> 00:29:08,214 so I'm thinking, "How else can I elevate this dish?" 633 00:29:10,182 --> 00:29:12,551 I've got a bowl full of curry leaves, 634 00:29:12,551 --> 00:29:15,354 so I wanna grind that up in the mortar and pestle 635 00:29:15,354 --> 00:29:16,823 with the liquid nitrogen 636 00:29:16,823 --> 00:29:19,591 to create a curry leaf dust. 637 00:29:20,592 --> 00:29:24,463 My eyebrows are so thick, it's fogging up the glasses! 638 00:29:24,463 --> 00:29:28,634 Creating a beautiful, vibrant, green sort of curry leaf powder dust 639 00:29:28,634 --> 00:29:30,302 to go on top of my choux. 640 00:29:30,302 --> 00:29:32,638 This looks like it could be something sweet 641 00:29:32,638 --> 00:29:35,942 until I take it up to the judges and little do they know 642 00:29:35,942 --> 00:29:38,911 it's a green curry chicken-filled choux bun 643 00:29:38,911 --> 00:29:42,815 with a coconut curry mousse, some dusted curry powder on top 644 00:29:42,815 --> 00:29:44,783 and a crispy chicken skin. 645 00:29:44,783 --> 00:29:46,953 Ooh, yeah! 646 00:29:46,953 --> 00:29:48,955 Surprise! (CHUCKLES) 647 00:29:48,955 --> 00:29:50,589 Here's a surprise! 648 00:29:50,589 --> 00:29:53,926 ANDY AND JOCK: 30 seconds! 649 00:29:56,062 --> 00:29:57,196 RUE: Ooh! 650 00:29:57,196 --> 00:29:58,697 THEO: Ooh, that's lovely. 651 00:30:03,602 --> 00:30:06,305 RHIANNON: Oh, man. Done, done. 652 00:30:08,307 --> 00:30:09,909 DECLAN: Whoo! 653 00:30:12,644 --> 00:30:14,713 BRENT: Wah! That's the surprise. 654 00:30:16,582 --> 00:30:18,584 MALISSA: Argh! 655 00:30:18,584 --> 00:30:20,853 Come on, gang! 10... 656 00:30:20,853 --> 00:30:24,090 JUDGES: 9, 8, 7, 657 00:30:24,090 --> 00:30:26,492 6, 5, 658 00:30:26,492 --> 00:30:27,994 4, 3, 659 00:30:27,994 --> 00:30:29,828 2, 1! 660 00:30:29,828 --> 00:30:31,697 JOCK: That's it! (JUDGES CLAP) 661 00:30:33,465 --> 00:30:35,902 Whoo! Oh, man. 662 00:30:37,503 --> 00:30:39,438 Good job. 663 00:30:39,438 --> 00:30:42,008 (BOTH LAUGH) 664 00:30:43,375 --> 00:30:45,111 THEO: I love it. 665 00:30:47,779 --> 00:30:50,716 MALISSA: This is an absolute nightmare. 666 00:30:50,716 --> 00:30:54,453 I am feeling so disappointed. 667 00:30:54,453 --> 00:30:57,489 I wanted to put some cream on the outside of the cake, 668 00:30:57,489 --> 00:30:59,391 but I've run out of time. 669 00:30:59,391 --> 00:31:00,960 So, it's not a finished cake 670 00:31:00,960 --> 00:31:04,096 and I'm so embarrassed to take this up to the judges. 671 00:31:04,096 --> 00:31:07,033 (SUSPENSEFUL MUSIC) 672 00:31:08,434 --> 00:31:10,236 JOCK: Today, under your Mystery Boxes, 673 00:31:10,236 --> 00:31:11,837 we gave you a little surprise 674 00:31:11,837 --> 00:31:14,040 and all we wanted in return 675 00:31:14,040 --> 00:31:18,210 was a surprise somehow incorporated into your dish. 676 00:31:18,210 --> 00:31:21,847 The first dish that we'd like to taste today belongs to... 677 00:31:21,847 --> 00:31:24,250 ...Declan. (APPLAUSE) 678 00:31:31,557 --> 00:31:33,359 ANDY: OK. What did you do? 679 00:31:33,359 --> 00:31:36,028 I've done a green curry chicken choux buns 680 00:31:36,028 --> 00:31:38,597 with coconut green curry mousse, 681 00:31:38,597 --> 00:31:40,099 crispy chicken skin 682 00:31:40,099 --> 00:31:42,969 and some curry leaf powder on top. 683 00:31:48,640 --> 00:31:50,209 Good amount of filling in there. 684 00:32:06,959 --> 00:32:08,227 Declan. 685 00:32:15,101 --> 00:32:16,368 Oh. 686 00:32:17,636 --> 00:32:20,406 I think it's great. We asked you for a surprise. 687 00:32:20,406 --> 00:32:23,575 And part of the biggest surprise is that you made choux pastry 688 00:32:23,575 --> 00:32:25,077 and you did a savoury version. 689 00:32:25,077 --> 00:32:27,546 That's surprising in itself. 690 00:32:27,546 --> 00:32:30,782 The fact that you've executed it perfectly is... is even better. 691 00:32:30,782 --> 00:32:32,484 Perfectly cooked chicken. 692 00:32:32,484 --> 00:32:35,721 The green curry sauce folded through after it's been thickened. 693 00:32:35,721 --> 00:32:38,190 You kicked at the bench thinking, "How can I make this better? 694 00:32:38,190 --> 00:32:40,592 "How can I make it better? How can I make it better?" 695 00:32:40,592 --> 00:32:43,129 Curry leaves... making a powder. 696 00:32:43,129 --> 00:32:47,133 I was surprised. Perfect, mate. Nailed the brief. 697 00:32:47,133 --> 00:32:48,367 So, well done. 698 00:32:49,835 --> 00:32:52,971 MELISSA: Cloud-like, beautiful, light, airy choux. 699 00:32:52,971 --> 00:32:55,007 You clearly know the flavours of green curry. 700 00:32:55,007 --> 00:32:57,743 The texture that you managed to achieve, you nailed it. 701 00:32:57,743 --> 00:32:59,678 You really, really did. Thank you, Mel. 702 00:32:59,678 --> 00:33:03,482 ANDY: You came in and you had a great idea and you executed it. 703 00:33:03,482 --> 00:33:08,520 A fiery chicken curry inside a choux bun. It is absolutely genius. 704 00:33:08,520 --> 00:33:12,424 And not just that, but the technique's there to back it up. 705 00:33:12,424 --> 00:33:16,195 Like, there's no getting around the surprise. Like, you smashed it. 706 00:33:16,195 --> 00:33:18,130 Thank you. Thanks, guys. Well done. 707 00:33:18,130 --> 00:33:19,998 (APPLAUSE) 708 00:33:19,998 --> 00:33:21,267 THEO: Rock star. 709 00:33:21,267 --> 00:33:23,269 Awesome. Thank you, ladies. 710 00:33:23,269 --> 00:33:25,304 Well done! Thank you so much. 711 00:33:25,304 --> 00:33:26,905 Congratulations. Yeah. Wow. 712 00:33:26,905 --> 00:33:28,907 Next up, it's Cath. 713 00:33:28,907 --> 00:33:30,476 Whoo! 714 00:33:30,476 --> 00:33:32,144 MALISSA: Go, Cath! 715 00:33:32,144 --> 00:33:33,545 Ohh. 716 00:33:35,181 --> 00:33:37,116 Ooh! Hang on, they're rolling. (GASPS, THEN SIGHS) 717 00:33:37,116 --> 00:33:38,550 No, it's OK. 718 00:33:38,550 --> 00:33:39,785 It's OK. Whoo! 719 00:33:39,785 --> 00:33:41,920 JOCK: OK. (ANDY CHUCKLES) 720 00:33:41,920 --> 00:33:44,056 Cath, what's going on? 721 00:33:44,056 --> 00:33:47,159 So I've made a lime semifreddo 722 00:33:47,159 --> 00:33:49,261 and I've got a coconut crumb. 723 00:33:49,261 --> 00:33:53,031 And the surprise in the middle is a shio koji caramel 724 00:33:53,031 --> 00:33:56,168 with a fig leaf oil. 725 00:33:57,603 --> 00:33:59,871 We should get a little bit of ooze action. 726 00:34:02,674 --> 00:34:04,543 MELISSA: Yeah! OK. 727 00:34:04,543 --> 00:34:06,178 Like, the oil inside, some of that, 728 00:34:06,178 --> 00:34:08,347 you don't even see that in restaurants, to be honest. 729 00:34:08,347 --> 00:34:10,082 Well done for actually taking it on. 730 00:34:33,772 --> 00:34:35,841 Cath, I think you did very well. 731 00:34:35,841 --> 00:34:37,176 Thanks, Jock. 732 00:34:37,176 --> 00:34:40,346 The flavours, to me, were brilliant, you know? 733 00:34:40,346 --> 00:34:44,483 That fig oil has that natural coconut aroma and flavour 734 00:34:44,483 --> 00:34:46,218 which obviously tied in really nicely 735 00:34:46,218 --> 00:34:48,320 with the crumb that you put on the plate. 736 00:34:48,320 --> 00:34:50,756 The balance that you go into each component 737 00:34:50,756 --> 00:34:53,359 and then how it ate together was fantastic. 738 00:34:53,359 --> 00:34:56,862 You know, and using shio koji is not something 739 00:34:56,862 --> 00:34:58,697 that you're particularly familiar with. 740 00:34:58,697 --> 00:34:59,998 That's right. 741 00:34:59,998 --> 00:35:03,269 So, you know, you've gone out of your comfort zone. 742 00:35:03,269 --> 00:35:04,936 I'm proud of you, Cath. 743 00:35:06,605 --> 00:35:10,008 MELISSA: I love how much lime zest is coming through in the semifreddo. 744 00:35:10,008 --> 00:35:11,310 It... It just... 745 00:35:11,310 --> 00:35:15,614 It gives it life and it really counterbalances the creaminess 746 00:35:15,614 --> 00:35:17,549 of... of what a semifreddo is. 747 00:35:18,917 --> 00:35:20,686 Cath, first on the flavours, I enjoyed it. 748 00:35:20,686 --> 00:35:23,322 You ticked the brief. I think you did a really good job. 749 00:35:23,322 --> 00:35:24,490 OK. Thanks, Andy. 750 00:35:24,490 --> 00:35:25,957 Nice one, Cath! Yay, Cath! 751 00:35:25,957 --> 00:35:28,360 Thanks, guys. Thanks. Oh, that's sweet. 752 00:35:29,395 --> 00:35:31,630 Jock is super proud of me! 753 00:35:31,630 --> 00:35:36,368 That, in itself, was probably one of the most rewarding comments 754 00:35:36,368 --> 00:35:38,304 that I've actually received. 755 00:35:38,304 --> 00:35:40,306 Next up - Ralph! 756 00:35:40,306 --> 00:35:42,107 (APPLAUSE) 757 00:35:44,976 --> 00:35:46,612 I'm happy with the flavours of the dish. 758 00:35:46,612 --> 00:35:47,613 It's just, obviously, 759 00:35:47,613 --> 00:35:49,548 whether the caramel's gonna ooze out. 760 00:35:51,116 --> 00:35:53,285 It has to be surprising and that's the brief today, 761 00:35:53,285 --> 00:35:55,887 so fingers crossed it does. 762 00:35:55,887 --> 00:35:57,656 (TENSE MUSIC) 763 00:36:07,733 --> 00:36:09,235 NARRATOR: In the mood to cook? 764 00:36:09,235 --> 00:36:13,872 Grab your aprons and try these delicious MasterChef-approved recipes 765 00:36:13,872 --> 00:36:15,541 on 10 play. 766 00:36:18,610 --> 00:36:20,746 Ralph, what did you make us, mate? 767 00:36:20,746 --> 00:36:22,814 RALPH: So I made a cinnamon parfait 768 00:36:22,814 --> 00:36:26,352 with salted caramel, apple compote inside. 769 00:36:26,352 --> 00:36:28,620 So when you cut it, it will kind of ooze out. 770 00:36:35,794 --> 00:36:38,029 Just not enough of the caramel. 771 00:36:57,516 --> 00:37:00,218 Ralph, the flavour of the parfait is nice. 772 00:37:00,218 --> 00:37:02,120 The flavour of the crumb is nice. 773 00:37:02,120 --> 00:37:03,855 Love the little ginger hit in there. 774 00:37:03,855 --> 00:37:07,125 It's crunchy. It's... it's pretty tasty. 775 00:37:07,125 --> 00:37:09,761 The surprise element just isn't there. 776 00:37:11,196 --> 00:37:15,000 MELISSA: Ralph, I love that you wanted to do something ambitious. 777 00:37:15,000 --> 00:37:18,203 Despite your best efforts today, it just hasn't come off very well. 778 00:37:18,203 --> 00:37:20,806 Alright. No problem. Thanks, guys. Sorry, Ralph. 779 00:37:22,073 --> 00:37:23,442 Oh! 780 00:37:25,176 --> 00:37:26,945 Unfor... ADI: You win some and you lose some. 781 00:37:26,945 --> 00:37:28,847 Just gonna deal with this. It's OK. Yeah, exactly. 782 00:37:28,847 --> 00:37:30,982 Next up it's Malissa! 783 00:37:36,955 --> 00:37:38,690 Hello! Hello. 784 00:37:38,690 --> 00:37:40,326 Hello. 785 00:37:41,993 --> 00:37:43,762 Malissa, what have you made us today? 786 00:37:43,762 --> 00:37:46,865 I've made a lemon and vanilla cake 787 00:37:46,865 --> 00:37:49,167 with a 'berry' nice surprise inside. 788 00:37:50,168 --> 00:37:52,538 This cake looks... a little unfinished. 789 00:37:52,538 --> 00:37:53,539 Yeah. 790 00:37:53,739 --> 00:37:56,575 What's the story there? Oh, I just ran out of time. 791 00:37:56,575 --> 00:37:59,711 I'm hoping that all the flavours are there and it tastes good. 792 00:38:10,789 --> 00:38:13,325 Is that what you were hoping for? 793 00:38:13,325 --> 00:38:15,394 It would have been nice if it oozed out, 794 00:38:15,394 --> 00:38:18,664 but I think the surprise is there, so I'm happy. 795 00:38:18,664 --> 00:38:19,698 (LAUGHS) 796 00:38:40,185 --> 00:38:42,253 Ohh, man! 797 00:38:42,253 --> 00:38:44,456 It's pretty... pretty basic... 798 00:38:44,456 --> 00:38:45,624 Yep. ...I've gotta say. 799 00:38:45,624 --> 00:38:47,626 So the execution needed to be there. Yeah. 800 00:38:47,626 --> 00:38:49,928 And it's not. Like, the cake is... is a bit dry. 801 00:38:49,928 --> 00:38:50,929 OK. 802 00:38:50,929 --> 00:38:52,364 The compote was OK. Yeah. 803 00:38:52,364 --> 00:38:55,033 But I thought it was gonna rush out. Yeah. 804 00:38:55,033 --> 00:38:56,768 I think this was probably the wrong dish. 805 00:38:56,768 --> 00:38:57,769 Yeah. 806 00:38:58,269 --> 00:39:01,172 I think it was gonna be a very hard dish to execute in the time you had. 807 00:39:01,172 --> 00:39:02,173 Yeah. 808 00:39:02,173 --> 00:39:04,042 MELISSA: It doesn't give me much contrast. 809 00:39:04,042 --> 00:39:06,745 It's not showing me much finesse or technique. 810 00:39:06,745 --> 00:39:09,781 I just don't think this one came through in the way that you hoped. 811 00:39:09,781 --> 00:39:11,349 Yeah. 812 00:39:11,349 --> 00:39:13,752 This one, for me, didn't hit the brief. 813 00:39:13,752 --> 00:39:15,454 OK. No worries. Thank you! Sorry. 814 00:39:15,454 --> 00:39:17,589 Thanks, Malissa. 815 00:39:19,991 --> 00:39:21,527 (SPEAKS INDISTINCTLY) 816 00:39:22,894 --> 00:39:23,962 DECLAN: Mal. 817 00:39:23,962 --> 00:39:26,498 Alright, keep your head up, alright? 818 00:39:26,498 --> 00:39:28,199 Next up it's Adi! 819 00:39:28,199 --> 00:39:29,535 (APPLAUSE) 820 00:39:29,535 --> 00:39:33,104 I made panipuri filled with surprising flavours. 821 00:39:37,976 --> 00:39:40,345 MELISSA: It has a lovely crunchy texture on the outside. 822 00:39:40,345 --> 00:39:42,581 It has a beautiful creamy avocado mousse. 823 00:39:42,581 --> 00:39:44,215 Sweet pops of corn. 824 00:39:44,215 --> 00:39:46,017 The salty pops of caviar. 825 00:39:46,017 --> 00:39:48,987 It works really nicely. Well done. 826 00:39:48,987 --> 00:39:51,823 And next up - Brent. 827 00:39:51,823 --> 00:39:54,560 BRENT: Got a poached pear with butterscotch sauce, 828 00:39:54,560 --> 00:39:57,128 uh, hazelnut ice cream and a hazelnut crumb. 829 00:40:00,666 --> 00:40:01,767 JOCK: Ooh! 830 00:40:07,806 --> 00:40:11,176 The caramel sauce is great. Perfectly made ice cream. Well done. 831 00:40:11,176 --> 00:40:14,980 The combination of the crumb, the caramel and the ice cream 832 00:40:14,980 --> 00:40:17,483 is profoundly good. 833 00:40:17,483 --> 00:40:18,650 Amazing. 834 00:40:18,650 --> 00:40:19,818 Right. 835 00:40:19,818 --> 00:40:22,020 Theo. 836 00:40:22,020 --> 00:40:24,823 THEO: It is a watermelon kopita. 837 00:40:24,823 --> 00:40:29,027 I think it's bold and I...and I love a bit of bold. 838 00:40:37,469 --> 00:40:40,639 Your pastry is perfect! 839 00:40:40,639 --> 00:40:45,544 To taste the pastry and see the flakiness and how beautiful it is, 840 00:40:45,544 --> 00:40:47,078 that work is epic. 841 00:40:47,078 --> 00:40:51,182 And you just had a little bit of a brain fart 842 00:40:51,182 --> 00:40:54,786 when it came to the watermelon part of it. 843 00:40:54,786 --> 00:40:56,321 (CHUCKLES) 844 00:40:56,321 --> 00:40:57,723 The pastry around the watermelon is soggy. 845 00:40:57,723 --> 00:40:59,290 Fair enough. Thanks, guys. 846 00:40:59,290 --> 00:41:01,493 Thank you. Thanks, Theo. 847 00:41:01,493 --> 00:41:03,461 Watermelon! 848 00:41:04,462 --> 00:41:06,131 (BRENT LAUGHS) 849 00:41:06,131 --> 00:41:08,133 Next up - Rhiannon! ANDY: Yeah! 850 00:41:12,604 --> 00:41:14,339 Hey, guys. 851 00:41:17,408 --> 00:41:20,178 OK. Rhiannon, what have we got? 852 00:41:20,178 --> 00:41:24,550 You have a chicken ballotine with fondant potatoes. 853 00:41:24,550 --> 00:41:26,618 Very nice. Very French. Very classic. 854 00:41:26,618 --> 00:41:28,419 Very French. Very classic. 855 00:41:28,419 --> 00:41:29,688 And what's the surprise? 856 00:41:29,688 --> 00:41:32,858 The surprise is inside there is Thai red curry 857 00:41:32,858 --> 00:41:34,760 and it's a Thai red curry sauce. 858 00:41:51,009 --> 00:41:53,044 (PUTS PLATE DOWN) Rhiannon... 859 00:41:54,780 --> 00:41:57,616 ...I loved the visual surprise. 860 00:41:59,050 --> 00:42:01,653 It really did look French classic. 861 00:42:01,653 --> 00:42:05,423 The ballotine itself is beautifully cooked in terms of the chicken. 862 00:42:05,423 --> 00:42:08,894 It's got all the beautiful Thai flavours through there 863 00:42:08,894 --> 00:42:10,361 and it's well balanced. 864 00:42:10,361 --> 00:42:13,599 But the mousse in the middle, it's overcooked. 865 00:42:14,600 --> 00:42:16,602 So it's not a very nice texture. OK. 866 00:42:16,602 --> 00:42:20,872 Just the execution, particularly in the bit that you were fanfaring, 867 00:42:20,872 --> 00:42:22,507 it was just a bit disappointing. 868 00:42:22,507 --> 00:42:24,242 OK. 869 00:42:24,242 --> 00:42:28,313 For this to really be successful, your mousse had to be the star. 870 00:42:28,313 --> 00:42:29,681 Yeah. 871 00:42:29,815 --> 00:42:33,785 I think it was gonna be hard to fold all of those aromats through there 872 00:42:33,785 --> 00:42:37,255 and get the same luxury sensation 873 00:42:37,255 --> 00:42:39,557 that you do with a beautiful mousse. 874 00:42:39,557 --> 00:42:42,027 Ballotine is difficult. Yeah. 875 00:42:42,027 --> 00:42:44,562 I think there was some successes on this plate, 876 00:42:44,562 --> 00:42:47,799 including the trick of the eye which was all about the surprise today. 877 00:42:47,799 --> 00:42:50,435 And you almost got there, so be pleased with that. 878 00:42:50,435 --> 00:42:52,037 Yeah, thanks, Mel. 879 00:42:52,037 --> 00:42:53,438 Thanks, Rhiannon. Thank you, Rhiannon. 880 00:42:53,438 --> 00:42:55,240 Thanks, guys! 881 00:42:57,475 --> 00:42:59,077 I'm clapping myself! 882 00:42:59,077 --> 00:43:00,478 (LAUGHS) 883 00:43:00,478 --> 00:43:01,847 Yeah. 884 00:43:01,847 --> 00:43:04,716 The next dish we'd like to taste belongs to Rue! 885 00:43:10,088 --> 00:43:11,757 (INHALES SHARPLY) Ahhh! 886 00:43:11,757 --> 00:43:16,494 I am a little bit worried that my egg yolk might not ooze out. 887 00:43:17,996 --> 00:43:21,466 I hope you ooze out. I hope you're not a hard-boiled egg. 888 00:43:21,466 --> 00:43:23,735 Rue, what did you make us today? 889 00:43:23,735 --> 00:43:27,538 I made the egg. 890 00:43:27,538 --> 00:43:30,308 I don't know what kind of animal has an egg like this. 891 00:43:30,308 --> 00:43:32,010 (LAUGHS) I don't know. 892 00:43:32,010 --> 00:43:35,180 She's a big egg! I like really big eggs. 893 00:43:35,180 --> 00:43:36,782 So, yeah. (LAUGHS) 894 00:43:38,850 --> 00:43:40,618 Talk us through your surprise today, please. 895 00:43:40,618 --> 00:43:44,723 So, um, I made a white chocolate mousse 896 00:43:44,723 --> 00:43:47,793 with a passionfruit gel in the centre. 897 00:43:47,793 --> 00:43:52,030 And the shell was just white chocolate with cocoa butter. 898 00:43:52,030 --> 00:43:56,067 So when I crack this, will the yolk spill out or it will just be there? 899 00:43:56,067 --> 00:43:58,369 It should spill out. OK. 900 00:44:00,505 --> 00:44:01,506 (FAINT CRACK) 901 00:44:10,615 --> 00:44:12,183 (TENSE MUSIC) 902 00:44:12,183 --> 00:44:15,987 I made the egg. 903 00:44:15,987 --> 00:44:18,757 And will the yolk, like, spill out or it will just be there? 904 00:44:18,757 --> 00:44:21,126 It should spill out. OK. 905 00:44:22,160 --> 00:44:23,895 (FAINT CRACK) 906 00:44:31,569 --> 00:44:33,772 Gooey. Gooey. Oh, yeah! 907 00:44:33,772 --> 00:44:36,842 (LAUGHS) I'm surprised. 908 00:44:36,842 --> 00:44:39,244 OK. (LAUGHS) That's a good start, right? 909 00:44:39,244 --> 00:44:41,479 That's... that's a good start. (LAUGHS) 910 00:44:53,524 --> 00:44:55,193 (EXHALES HEAVILY) 911 00:45:00,732 --> 00:45:01,900 Rue. 912 00:45:03,468 --> 00:45:06,637 Very well done. Very well done. 913 00:45:06,637 --> 00:45:09,775 The flavours in it is really good, it's refreshing, it's nice. 914 00:45:09,775 --> 00:45:11,309 You hit the brief. 915 00:45:11,309 --> 00:45:12,911 I think you've done an amazing job 916 00:45:12,911 --> 00:45:14,746 actually constructing this in the time 917 00:45:14,746 --> 00:45:17,348 and... and getting it to look as good as it did. 918 00:45:17,348 --> 00:45:19,985 I loved the visual impact of that nest. 919 00:45:19,985 --> 00:45:22,754 Congratulations today. Well done. Thank you. 920 00:45:22,754 --> 00:45:27,425 We received both the surprise and the delicious dish from you today. 921 00:45:27,425 --> 00:45:30,695 The combination of white chocolate and passionfruit - classic. 922 00:45:30,695 --> 00:45:32,430 We know that that's going to work, 923 00:45:32,430 --> 00:45:34,232 so I'm glad that you held onto something 924 00:45:34,232 --> 00:45:36,067 that you knew was a guaranteed win. 925 00:45:36,067 --> 00:45:39,204 And I like how thin that cocoa butter, white chocolate shell was. 926 00:45:39,204 --> 00:45:41,406 It was almost a light crack, 927 00:45:41,406 --> 00:45:44,575 which simulates the idea of cracking an egg. 928 00:45:44,575 --> 00:45:47,012 So chalk it up to a win. Oh, thank you, Mel. 929 00:45:47,012 --> 00:45:49,314 Well done, Like, seriously. Thank you. 930 00:45:49,314 --> 00:45:51,216 Because you did bite off a fair bit there. 931 00:45:51,216 --> 00:45:52,984 And you even said that when we came around. 932 00:45:52,984 --> 00:45:54,786 Yeah. Thanks, Rue! 933 00:45:54,786 --> 00:45:56,587 Thank you, guys! 934 00:45:56,587 --> 00:45:59,124 (LAUGHS) 935 00:46:01,559 --> 00:46:02,928 Well done, Rue. 936 00:46:07,265 --> 00:46:10,235 Well, we started the day off with a bang! 937 00:46:10,235 --> 00:46:12,770 And that's exactly what some of your dishes were. 938 00:46:13,771 --> 00:46:17,742 Rue, your egg was an absolute cracker. 939 00:46:17,742 --> 00:46:19,577 It was whimsical, wonderful, 940 00:46:19,577 --> 00:46:22,513 and everything that we wanted to see today, and well done. 941 00:46:24,749 --> 00:46:26,985 And, of course, Declan. 942 00:46:26,985 --> 00:46:30,822 Those choux buns weren't just explosive, 943 00:46:30,822 --> 00:46:33,558 they were also expertly executed. 944 00:46:33,558 --> 00:46:35,660 Congratulations, Declan. Thank you. 945 00:46:35,660 --> 00:46:37,295 RUE: Good job. 946 00:46:38,629 --> 00:46:40,498 As for the rest of you guys, 947 00:46:40,498 --> 00:46:42,633 we were on the lookout for the bottom three dishes. 948 00:46:42,633 --> 00:46:44,335 If I call your name, 949 00:46:44,335 --> 00:46:47,672 unfortunately, you're the ones cooking in tomorrow's Pressure Test. 950 00:46:47,672 --> 00:46:50,108 (TENSE MUSIC) 951 00:46:50,108 --> 00:46:51,409 Malissa. 952 00:46:53,979 --> 00:46:55,881 Ralph. 953 00:46:55,881 --> 00:46:59,417 The last person cooking tomorrow in the Pressure Test, it is... 954 00:47:02,820 --> 00:47:05,490 I'm sorry, Rhiannon. Yeah. 955 00:47:06,691 --> 00:47:10,828 Ralph, Malissa, Rhiannon, go home. Get a good night's sleep. 956 00:47:10,828 --> 00:47:12,998 You're gonna need it. See you then. 957 00:47:12,998 --> 00:47:15,300 RALPH: Thanks, guys. RHIANNON: See ya. 958 00:47:15,300 --> 00:47:17,168 Oh, dang! 959 00:47:17,168 --> 00:47:19,938 Bloody hell. Damn it! 960 00:47:19,938 --> 00:47:21,539 I really want to stay here. 961 00:47:21,539 --> 00:47:24,842 I'm really just starting to get in my groove in the competition. 962 00:47:24,842 --> 00:47:26,477 Pressure Tests are super hard. 963 00:47:26,477 --> 00:47:30,715 Like, seriously, I don't need that kind of stress in my life. (LAUGHS) 964 00:47:32,951 --> 00:47:35,987 NARRATOR: Tomorrow night on MasterChef Australia... 965 00:47:35,987 --> 00:47:38,890 MELISSA: It's Nelly Robinson! (APPLAUSE AND CHEERING) 966 00:47:38,890 --> 00:47:41,626 Today, you're gonna be making my... 967 00:47:41,626 --> 00:47:45,030 (CELESTIAL MUSIC) CATH: Oh! Look at that! Ohh! 968 00:47:45,030 --> 00:47:49,901 ...an elimination inspired by a childhood classic... 969 00:47:49,901 --> 00:47:51,802 RALPH: This is straight out of a fairytale book. 970 00:47:51,802 --> 00:47:53,638 It looks whimsical. 971 00:47:53,638 --> 00:47:55,206 JOCK: How difficult is this dish? 972 00:47:55,206 --> 00:47:56,841 I'd say 11 out of 10. 973 00:47:56,841 --> 00:47:59,777 ...sends them down a rabbit hole... 974 00:47:59,777 --> 00:48:01,679 Oh, my God! This is chaos! 975 00:48:01,679 --> 00:48:03,448 ...to fight for their place 976 00:48:03,448 --> 00:48:05,316 in the competition. 977 00:48:05,316 --> 00:48:07,318 MALISSA: There is no room for mistakes. Oh! 978 00:48:07,318 --> 00:48:08,786 You didn't taste? You didn't taste it? 979 00:48:08,786 --> 00:48:10,721 No. My eyes! 980 00:48:11,722 --> 00:48:13,724 Captions by Red Bee Media