1
00:00:07,308 --> 00:00:09,777
NARRATOR: Previously
on MasterChef Australia...
2
00:00:09,777 --> 00:00:12,913
Josh Niland!
(APPLAUSE AND CHEERING)
3
00:00:12,913 --> 00:00:15,015
...our big-name guests...
4
00:00:15,015 --> 00:00:18,319
DECLAN: Josh Niland, he's the
icon of fish in Australia.
5
00:00:18,319 --> 00:00:20,621
...brought even bigger challenges.
6
00:00:20,621 --> 00:00:22,290
You'll be cooking my...
7
00:00:22,290 --> 00:00:24,058
...pho suon bo dac biet.
8
00:00:24,058 --> 00:00:26,927
You will not be given a recipe.
9
00:00:26,927 --> 00:00:28,629
(CONTESTANTS GASP)
10
00:00:28,629 --> 00:00:30,198
Oh, my God!
11
00:00:30,198 --> 00:00:33,667
And the end of the journey for Grace.
12
00:00:33,667 --> 00:00:37,238
GRACE: This has just been the
coolest life experience ever
13
00:00:37,238 --> 00:00:39,940
and I'm excited for what's
next.
14
00:00:39,940 --> 00:00:42,176
Plus...
ANDY: Curtis Stone!
15
00:00:42,176 --> 00:00:43,911
(APPLAUSE AND WILD CHEERING)
16
00:00:43,911 --> 00:00:46,947
...this Aussie legend
brought an Immunity Challenge
17
00:00:46,947 --> 00:00:49,950
and the prize of a lifetime.
18
00:00:49,950 --> 00:00:52,420
CURTIS: If you win round 2 today,
19
00:00:52,420 --> 00:00:55,055
you end up on the shelves tomorrow.
20
00:00:56,124 --> 00:00:57,458
(IMITATES EXPLOSION)
21
00:00:57,458 --> 00:00:58,959
You might be onto something, Rue,
22
00:00:58,959 --> 00:01:01,395
because this is really,
really delicious.
23
00:01:01,395 --> 00:01:02,696
Well done.
24
00:01:02,696 --> 00:01:05,366
Yes! Stop it! (LAUGHS)
(CONTESTANTS APPLAUD AND CHEER)
25
00:01:08,136 --> 00:01:09,203
Tonight,
26
00:01:09,203 --> 00:01:11,339
an elimination
27
00:01:11,339 --> 00:01:13,241
means our top 10
28
00:01:13,241 --> 00:01:14,808
become 9.
29
00:01:14,808 --> 00:01:17,445
MALISSA: We're really in that
part of the competition
30
00:01:17,445 --> 00:01:21,249
where a simple mistake
can be the make or break.
31
00:01:21,249 --> 00:01:25,419
With a challenge
set by a national treasure.
32
00:01:29,357 --> 00:01:31,192
(SERENE MUSIC)
33
00:01:32,193 --> 00:01:34,528
(BIRDSONG)
34
00:01:34,528 --> 00:01:36,230
(SUSPENSEFUL MUSIC)
35
00:01:37,965 --> 00:01:40,334
RALPH: Oof!
Black-apron day, guys.
36
00:01:40,334 --> 00:01:42,570
MALISSA: Jeez,
they come around too quick!
37
00:01:42,570 --> 00:01:44,572
BRENT: Every time
we put the black apron on,
38
00:01:44,572 --> 00:01:47,040
there's a big dark cloud of pressure
39
00:01:47,040 --> 00:01:49,577
and today's no different.
40
00:01:59,086 --> 00:02:01,121
Send us good vibes!
41
00:02:01,121 --> 00:02:02,490
(EXCITING MUSIC)
42
00:02:02,490 --> 00:02:04,024
Whoo!
Yes!
43
00:02:04,024 --> 00:02:06,727
RHIANNON: Cloches. Look out.
44
00:02:06,727 --> 00:02:09,062
I can see a line-up of ingredients.
45
00:02:10,364 --> 00:02:13,501
I'm like, "Oh, my God,
there's finger limes!"
46
00:02:16,103 --> 00:02:18,038
I don't know what's going on,
47
00:02:18,038 --> 00:02:20,741
but give me finger limes
any day of the week.
48
00:02:20,741 --> 00:02:23,143
Ooh! Finger limes.
49
00:02:23,143 --> 00:02:24,445
I love them!
50
00:02:24,445 --> 00:02:27,448
Well, it is elimination day.
51
00:02:27,448 --> 00:02:28,882
Yeah.
52
00:02:28,882 --> 00:02:30,851
But don't be disheartened
53
00:02:30,851 --> 00:02:32,386
because whatever happens,
54
00:02:32,386 --> 00:02:36,123
you have made it to the top 10
of MasterChef Australia!
55
00:02:36,123 --> 00:02:38,726
Whoo! Whoo-whoo-whoo!
56
00:02:38,726 --> 00:02:41,995
Even on elimination day,
there's some fun to be had.
57
00:02:41,995 --> 00:02:44,131
CONTESTANTS: Yeah.
58
00:02:44,131 --> 00:02:48,236
Because today we've got another
very, very, very special guest.
59
00:02:48,236 --> 00:02:49,670
ANTONIO: Yes. Ooh.
60
00:02:51,539 --> 00:02:55,042
This absolute legend
has cemented herself
61
00:02:55,042 --> 00:02:58,746
as one of the most well-known
icons in Australian food.
62
00:02:58,746 --> 00:03:00,314
Oh, my God.
63
00:03:00,314 --> 00:03:02,383
For over 40 years...
64
00:03:02,383 --> 00:03:04,418
(CONTESTANTS MURMUR EXCITEDLY)
65
00:03:05,486 --> 00:03:07,988
...she's helped shape
Australia's food scene...
66
00:03:07,988 --> 00:03:09,022
CONTESTANT: Oh!
67
00:03:10,924 --> 00:03:13,227
...in her restaurants,
through her books...
68
00:03:14,228 --> 00:03:15,429
...and on our TV screens.
69
00:03:15,429 --> 00:03:17,130
(CHUCKLES)
70
00:03:17,130 --> 00:03:19,733
The penny's starting to drop. Yeah.
71
00:03:19,733 --> 00:03:24,705
She is the culinary queen who
unites foodies all around the country.
72
00:03:26,507 --> 00:03:29,209
Please welcome the one, the only
73
00:03:29,209 --> 00:03:30,578
Maggie Beer!
74
00:03:30,578 --> 00:03:32,112
(CONTESTANTS CHEER, LAUGH)
75
00:03:32,112 --> 00:03:34,448
(CONTESTANTS CHEER WILDLY)
76
00:03:35,783 --> 00:03:37,418
(WOLF-WHISTLES)
77
00:03:37,418 --> 00:03:40,588
Oh, my goodness, it's Maggie
Beer!
78
00:03:40,588 --> 00:03:43,691
CATH: Oh, my God!
ADI: Oh, my God!
79
00:03:44,925 --> 00:03:48,128
Maggie brings back so many
memories with my mum.
80
00:03:48,128 --> 00:03:49,129
(LAUGHS)
81
00:03:49,129 --> 00:03:51,932
We have spent all our life
watching Maggie.
82
00:03:51,932 --> 00:03:53,634
She's such an icon.
83
00:03:53,634 --> 00:03:55,369
(MAGGIE LAUGHS)
84
00:03:55,369 --> 00:03:56,370
Hey.
85
00:03:56,370 --> 00:03:58,272
RALPH: Hi. (LAUGHS)
Hello.
86
00:03:58,272 --> 00:04:00,341
Rhiannon, your eyes pretty much
popped out of your head
87
00:04:00,341 --> 00:04:02,209
when Maggie walked through the door.
88
00:04:02,209 --> 00:04:03,844
A little bit excited?
Oh, my goodness.
89
00:04:03,844 --> 00:04:05,346
I'm actually not kidding.
90
00:04:05,346 --> 00:04:08,181
When my family watch this
show, they are gonna be beside themselves
91
00:04:08,181 --> 00:04:10,918
because all they want me to do
is meet you!
92
00:04:10,918 --> 00:04:13,921
And I... We just loved you our
whole lives!
93
00:04:13,921 --> 00:04:16,624
(LAUGHS)
Oh, Rhiannon, that's lovely.
94
00:04:16,624 --> 00:04:19,860
The good news is that she's
here right in front of you now.
95
00:04:21,295 --> 00:04:23,163
The bad news is...
96
00:04:23,163 --> 00:04:25,098
(DRAMATIC MUSIC)
97
00:04:25,098 --> 00:04:27,435
...you gotta cook for her.
98
00:04:27,435 --> 00:04:31,372
Nah, that's not bad.
It's exciting. Yeah.
99
00:04:31,372 --> 00:04:32,806
Alright, shall we get started?
100
00:04:32,806 --> 00:04:34,274
CONTESTANTS: Yeah.
Let's do it.
101
00:04:36,176 --> 00:04:38,979
Oh, my God! I'm shaking.
102
00:04:38,979 --> 00:04:42,950
Today, you're gonna be assigned
an ingredient pair.
103
00:04:43,951 --> 00:04:46,086
The one in front you can see
104
00:04:46,086 --> 00:04:49,557
and the one behind it
which is obviously concealed.
105
00:04:50,558 --> 00:04:54,962
Maggie, why don't you run us
through the ingredients we can
see?
106
00:04:54,962 --> 00:04:57,097
Tomatoes, rosemary,
107
00:04:57,097 --> 00:04:58,999
kalamata olives,
108
00:04:58,999 --> 00:05:01,835
prunes, finger limes,
109
00:05:01,835 --> 00:05:04,304
witlof, blackberries,
110
00:05:04,304 --> 00:05:06,840
dill and fig leaves.
111
00:05:06,840 --> 00:05:10,243
I'm not sure what I'd do with
the fig leaves if I get
assigned that.
112
00:05:11,345 --> 00:05:14,281
But everything else I'm looking
pretty confident in.
113
00:05:14,281 --> 00:05:18,085
These are all classic
Maggie ingredients.
114
00:05:19,420 --> 00:05:21,221
Today's a 2-round cook.
115
00:05:22,222 --> 00:05:26,827
In round 1, you can either
feature the ingredient you can see
116
00:05:26,827 --> 00:05:30,998
or feature the ingredient
in the cloche behind it.
117
00:05:30,998 --> 00:05:32,232
Ohh!
118
00:05:32,232 --> 00:05:34,835
But you'll have to make that choice
119
00:05:34,835 --> 00:05:38,639
before you know what the
ingredient under the cloche is.
120
00:05:38,639 --> 00:05:40,107
OK.
Ohhh!
121
00:05:40,107 --> 00:05:41,308
(INHALES SHARPLY)
122
00:05:41,308 --> 00:05:43,110
I don't know what to do.
123
00:05:43,110 --> 00:05:45,112
You can cook whatever you want.
124
00:05:46,113 --> 00:05:51,084
But the cooks that bring us the
three least impressive dishes,
125
00:05:51,084 --> 00:05:52,720
they'll be going into round 2...
126
00:05:54,388 --> 00:05:58,125
...where you'll have to cook
with whatever ingredient you
have left.
127
00:05:59,460 --> 00:06:01,228
Cloched or uncloched.
128
00:06:01,228 --> 00:06:04,898
I'd rather work with what I
can see than what I don't
know.
129
00:06:04,898 --> 00:06:07,568
I'm looking at the ingredients,
I'm already making plans.
130
00:06:07,568 --> 00:06:09,269
If I open the cloche
131
00:06:09,269 --> 00:06:11,905
and it's something I don't
know, I feel like I'm in more trouble.
132
00:06:11,905 --> 00:06:14,942
Alright, time to find out
who's getting which pair.
133
00:06:14,942 --> 00:06:16,810
Yeah.
We've numbered them.
134
00:06:16,810 --> 00:06:19,312
Take a token.
135
00:06:19,312 --> 00:06:20,748
Thank you.
136
00:06:20,748 --> 00:06:22,816
How exciting!
137
00:06:23,817 --> 00:06:25,653
What did you get?
Number 1.
138
00:06:25,653 --> 00:06:27,588
Number 5.
139
00:06:27,588 --> 00:06:29,690
You're not gonna believe it.
I went 5.
140
00:06:30,924 --> 00:06:32,192
That's finger limes.
141
00:06:32,192 --> 00:06:33,861
Some pretty good match-ups
there.
142
00:06:33,861 --> 00:06:37,865
Finger limes and Maggie!
This is gonna be a good day.
143
00:06:37,865 --> 00:06:40,701
Alright, a critical choice
to be made.
144
00:06:40,701 --> 00:06:44,505
And we'll start with number 1, Cath.
145
00:06:44,505 --> 00:06:46,974
Are you going to go
with the ingredient you can see
146
00:06:46,974 --> 00:06:49,543
or would you like the cloche?
147
00:06:49,543 --> 00:06:50,978
Ohhh!
148
00:06:52,513 --> 00:06:55,783
Look, I'm gonna go
with, um, the fig leaves.
149
00:06:55,783 --> 00:06:57,618
Malissa?
150
00:07:00,488 --> 00:07:03,023
I'm gonna stick with the dill.
151
00:07:03,023 --> 00:07:05,693
DECLAN: You are a dill.
(LAUGHS)
152
00:07:05,693 --> 00:07:07,495
(LAUGHS)
153
00:07:07,495 --> 00:07:08,629
Declan?
154
00:07:09,697 --> 00:07:11,999
Blackberries or the cloche?
155
00:07:15,669 --> 00:07:19,239
Um, I'm gonna follow the
pattern and stick with the blackberries.
156
00:07:20,974 --> 00:07:22,943
Pattern emerging.
(CHUCKLES)
157
00:07:22,943 --> 00:07:24,812
MALISSA: Ohh!
Witlof for Adi?
158
00:07:26,514 --> 00:07:27,481
Or the cloche?
159
00:07:27,481 --> 00:07:29,617
ADI: I'm not super happy with witlof,
160
00:07:29,617 --> 00:07:32,720
but I don't know
what's under those cloches.
161
00:07:32,720 --> 00:07:35,889
It could make witlof look like
the best ingredient I've ever
seen!
162
00:07:35,889 --> 00:07:38,926
Oh, I'm really in two minds.
163
00:07:41,194 --> 00:07:42,963
But I think better the devil
you know
164
00:07:42,963 --> 00:07:45,499
and I'm just gonna stick
with the witlof.
165
00:07:45,499 --> 00:07:47,134
I like this!
Yeah.
166
00:07:47,134 --> 00:07:49,937
This is confidence. This is
good. (LAUGHS)
167
00:07:49,937 --> 00:07:51,304
(ANDY CHUCKLES)
MELISSA: OK.
168
00:07:51,304 --> 00:07:53,807
I don't even think
we need to ask Rhiannon.
169
00:07:53,807 --> 00:07:55,809
(ALL LAUGH)
170
00:07:55,809 --> 00:07:57,978
Rhiannon was just like...
(ANDY LAUGHS)
171
00:07:57,978 --> 00:07:59,780
Yeah, as soon as I walked in,
172
00:07:59,780 --> 00:08:02,249
I went, "If I get finger limes,
I'm like, 'Yes'!"
173
00:08:02,249 --> 00:08:03,984
Anyway, yes,
I'm choosing finger limes.
174
00:08:03,984 --> 00:08:05,519
(LAUGHTER)
175
00:08:05,519 --> 00:08:06,587
Theo?
176
00:08:07,588 --> 00:08:09,657
I'm gonna stick with the prunes.
177
00:08:11,992 --> 00:08:15,095
Not a single person
has chosen the cloche yet.
178
00:08:16,196 --> 00:08:19,366
There could be some spectacular
things under here.
179
00:08:20,433 --> 00:08:23,070
Or... or they could all be
booby traps!
180
00:08:23,070 --> 00:08:25,305
(LAUGHS)
ADI: Yeah!
181
00:08:25,305 --> 00:08:28,175
Antonio, you have kalamata olives.
182
00:08:29,176 --> 00:08:32,713
Are you happy with that choice
or would you like to choose...
183
00:08:32,713 --> 00:08:34,548
Anything but olives.
184
00:08:34,548 --> 00:08:38,919
I'm thinking I really want
something that I can work into
a dessert.
185
00:08:40,688 --> 00:08:42,089
I don't know. I think...
Ooh!
186
00:08:42,089 --> 00:08:43,891
I think I'm gonna go
with the cloche today.
187
00:08:43,891 --> 00:08:46,393
(CHEERING AND APPLAUSE)
Oh! I love this!
188
00:08:46,393 --> 00:08:47,761
Yay!
189
00:08:48,996 --> 00:08:50,263
Oooh!
190
00:08:56,336 --> 00:08:58,371
Oh!
Oranges!
191
00:08:58,371 --> 00:09:00,107
Yeah! Yeah!
CATH: Good, mate.
192
00:09:00,107 --> 00:09:02,209
RUE: Not bad.
193
00:09:02,209 --> 00:09:05,212
ANDY: Look at everyone else
just going, "Damn!"
194
00:09:05,212 --> 00:09:06,947
"Why didn't I do that?"
See?
195
00:09:06,947 --> 00:09:08,415
Oranges.
196
00:09:08,415 --> 00:09:12,052
I'm ecstatic 'cause I know how
to work with them. I love them.
197
00:09:12,052 --> 00:09:13,053
(LAUGHS)
198
00:09:13,053 --> 00:09:15,455
It looks like the gamble paid off.
199
00:09:16,456 --> 00:09:18,058
MELISSA: OK, Ralph... Yes.
200
00:09:19,059 --> 00:09:22,262
Um...
Rosemary I know you've used...
201
00:09:22,262 --> 00:09:23,831
I'm ready. Yeah.
...to great effect.
202
00:09:23,831 --> 00:09:25,899
He's just like, "No, I'm
sticking." I'm ready.
203
00:09:25,899 --> 00:09:27,534
OK.
I'm so sorry! (LAUGHS)
204
00:09:27,534 --> 00:09:30,037
There's not that... that other
part of your brain that's
like...
205
00:09:30,037 --> 00:09:31,504
Nope.
..."Ooh, take a chance."
206
00:09:31,504 --> 00:09:33,140
No?
(RALPH LAUGHS)
207
00:09:33,140 --> 00:09:35,375
Just straight in with rosemary.
Rosemary?
208
00:09:35,375 --> 00:09:38,345
OK, Brent.
209
00:09:40,848 --> 00:09:44,051
Uh, I'm gonna stay with
tomatoes, definitely.
210
00:09:44,051 --> 00:09:45,853
So, right, one gambler.
(LAUGHS)
211
00:09:45,853 --> 00:09:48,989
(LAUGHS) The rest of us
don't want to.
212
00:09:48,989 --> 00:09:51,825
Right, in round 1 and round 2,
213
00:09:51,825 --> 00:09:54,094
you'll have 60 minutes
to cook your dishes.
214
00:09:55,328 --> 00:09:57,097
Maggie, do you want to kick
them off?
215
00:09:57,097 --> 00:09:59,332
Your time starts now!
216
00:09:59,332 --> 00:10:00,734
RUE: Come on, guys!
217
00:10:03,303 --> 00:10:04,972
DECLAN: Righto.
218
00:10:04,972 --> 00:10:07,207
Ooh! Whoa!
Ooh! Oh, God!
219
00:10:10,978 --> 00:10:13,513
CATH: Good one. Have fun,
sweetie. RHIANNON: You too.
220
00:10:13,513 --> 00:10:18,151
RHIANNON: I'm manifesting
great vibes 'cause Maggie's in
the house.
221
00:10:18,151 --> 00:10:21,121
I'm even using Maggie Beer
verjuice. Bonus points?
222
00:10:21,121 --> 00:10:22,856
CATH: Yeah, I'm doing that too!
223
00:10:22,856 --> 00:10:25,993
Maggie just reminded me
of all of my upbringing.
224
00:10:25,993 --> 00:10:27,795
I don't probably need that many.
225
00:10:27,795 --> 00:10:31,498
So, I'm just gonna cook
something from the heart today.
226
00:10:32,499 --> 00:10:35,268
I see mussels
and I go, "Oh, my God."
227
00:10:35,268 --> 00:10:37,370
Mum's mussel curry for Maggie.
228
00:10:37,370 --> 00:10:39,139
I think I'm good. Thanks, ladies.
229
00:10:47,414 --> 00:10:48,615
Hi, Rhiannon!
230
00:10:48,615 --> 00:10:50,050
Hello! Hello!
Hello, Rhiannon.
231
00:10:50,050 --> 00:10:51,785
What's the dish?
232
00:10:51,785 --> 00:10:55,188
My dish is curry mussels with
finger limes topped on the mussels.
233
00:10:55,188 --> 00:10:58,658
Mussels and... oh, and finger
lime!
234
00:10:58,658 --> 00:11:00,460
It's my favourite thing
in the world.
235
00:11:00,460 --> 00:11:02,362
Lots of finger lime.
I'll put lots.
236
00:11:02,362 --> 00:11:04,197
I love them.
237
00:11:04,197 --> 00:11:05,733
I...
What's... Oh!
238
00:11:05,733 --> 00:11:08,435
I love you with all of my
heart. OK.
239
00:11:08,435 --> 00:11:11,238
So that's... that's an adoration
face, not a worry face?
240
00:11:11,238 --> 00:11:14,808
No! It's like... this is a
complete dream come true.
241
00:11:14,808 --> 00:11:17,344
You have absolutely no idea.
242
00:11:17,344 --> 00:11:18,946
We have watched you our whole lives.
243
00:11:18,946 --> 00:11:21,849
I think I've watched every
episode of 'The Cook and the
Chef'
244
00:11:21,849 --> 00:11:23,817
at least five times each.
245
00:11:23,817 --> 00:11:27,220
I honestly cannot believe
I'm meeting you.
246
00:11:27,220 --> 00:11:30,157
You've got this.
I have. I know! Thank you!
247
00:11:30,157 --> 00:11:31,759
Food with love.
248
00:11:31,759 --> 00:11:33,994
RALPH: You'll make me cry.
249
00:11:34,995 --> 00:11:37,898
Even though I'm, like,
really emotional...
250
00:11:37,898 --> 00:11:39,867
Oh, gee!
251
00:11:39,867 --> 00:11:42,435
...all I'm channelling
is to get this done perfectly.
252
00:11:42,435 --> 00:11:43,703
Oh! Far out.
253
00:11:43,703 --> 00:11:46,774
Because, like, my mum
would actually be so annoyed
254
00:11:46,774 --> 00:11:49,042
if I bloody stuffed it up.
255
00:11:49,042 --> 00:11:51,378
I hope I don't burn
Maggie's lips off.
256
00:11:51,378 --> 00:11:53,013
(CHUCKLES)
257
00:11:53,013 --> 00:11:55,983
Go, sweetie. Sweetie pie.
Thank you.
258
00:11:55,983 --> 00:11:57,717
Well, I've got fig leaves.
259
00:11:57,717 --> 00:11:59,787
So, my plan is to do
a fig leaf granita
260
00:11:59,787 --> 00:12:01,688
with a goat's cheese cream.
261
00:12:01,688 --> 00:12:03,290
(LAUGHS) I love it!
262
00:12:03,290 --> 00:12:04,792
Maggie exudes joy,
263
00:12:04,792 --> 00:12:07,560
so I'm gonna just bring joy
into the kitchen today.
264
00:12:07,560 --> 00:12:09,196
RUE: Good job, Adi.
265
00:12:09,196 --> 00:12:10,798
ADI: I've got witlof today.
266
00:12:10,798 --> 00:12:12,465
It's not an ingredient
I've ever cooked with.
267
00:12:12,465 --> 00:12:15,402
I'm doing a tartare and we'll
serve the witlof charred
268
00:12:15,402 --> 00:12:19,172
and sort of, like, a cracker
to eat the tartare with.
269
00:12:19,172 --> 00:12:20,774
RUE: Don't spread yourself thin.
270
00:12:20,774 --> 00:12:22,309
ANTONIO: Yep.
Just hit the brief.
271
00:12:22,309 --> 00:12:26,346
I was the only guy that
actually took a risk lifting
that cloche.
272
00:12:26,346 --> 00:12:27,948
I mean, it was definitely a gamble,
273
00:12:27,948 --> 00:12:30,183
but I'm liking my odds
with orange, so...
274
00:12:30,183 --> 00:12:34,654
Mr Risky here got a bag of
oranges. But I'm really happy
about that.
275
00:12:34,654 --> 00:12:35,755
Nice!
276
00:12:35,755 --> 00:12:38,725
'Cause I can definitely work
oranges into a dessert.
277
00:12:38,725 --> 00:12:41,328
I'm gonna start with
a hazelnut ice cream,
278
00:12:41,328 --> 00:12:44,131
a white chocolate ganache
and an orange caramel.
279
00:12:44,131 --> 00:12:45,933
I think I like the flavour profile
280
00:12:45,933 --> 00:12:48,768
of, you know, the orange and
the citrus with the hazelnut.
281
00:12:48,768 --> 00:12:50,170
So, yeah, let's see.
282
00:12:50,170 --> 00:12:52,272
This is definitely a dish
that represents me.
283
00:12:52,272 --> 00:12:53,773
Can do it, can do it!
284
00:12:53,773 --> 00:12:56,509
This could be my chance
to go all-out on round 1
285
00:12:56,509 --> 00:12:58,678
and hopefully just
forget about round 2.
286
00:12:58,678 --> 00:13:01,214
I think today's gonna be a good day.
287
00:13:05,585 --> 00:13:09,056
ANDY: I was baffled that
Antonio was the only one to
pick the cloche.
288
00:13:09,056 --> 00:13:10,891
And look what he ended up with!
JOCK: Exactly.
289
00:13:10,891 --> 00:13:13,093
A fantastic result, to be sure. Yeah.
290
00:13:13,093 --> 00:13:15,128
This season is Secrets Surprises.
291
00:13:15,128 --> 00:13:18,498
I think that maybe they were
thinking that there was a
stitch-up
292
00:13:18,498 --> 00:13:20,000
under each of the cloches.
293
00:13:20,000 --> 00:13:21,634
MELISSA: Oh!
A stitch-up? Who would do that?
294
00:13:21,634 --> 00:13:23,570
You know? Like...
(MAGGIE LAUGHS)
295
00:13:23,570 --> 00:13:25,505
If you had to pick an
ingredient from here,
296
00:13:25,505 --> 00:13:27,474
what would you pick
and what would you cook?
297
00:13:27,474 --> 00:13:29,809
Well, for me, I'd go fig leaf
298
00:13:29,809 --> 00:13:33,780
and I just love birds
baked in fig leaf.
299
00:13:33,780 --> 00:13:34,781
Oh, yeah. Particularly.
300
00:13:34,781 --> 00:13:36,216
Yum!
What about you?
301
00:13:36,216 --> 00:13:38,051
I'm keeping it simple in round 1.
302
00:13:38,051 --> 00:13:40,053
When I saw olives and tomatoes,
they went like that.
303
00:13:40,053 --> 00:13:41,154
Yeah.
Yeah.
304
00:13:41,154 --> 00:13:42,589
I'd make a beautiful
heirloom tomato salad.
305
00:13:42,589 --> 00:13:43,690
Great.
Some stone fruit.
306
00:13:43,690 --> 00:13:45,158
A little olive tapenade.
307
00:13:45,158 --> 00:13:46,759
Yum!
And some fresh cheese.
308
00:13:46,759 --> 00:13:48,595
Stracciatella, burrata.
So nice!
309
00:13:48,595 --> 00:13:50,663
Keep it simple. Yeah.
310
00:13:50,663 --> 00:13:53,033
Of course, we are only looking for
311
00:13:53,033 --> 00:13:57,104
the three least delicious
dishes today to go into round 2.
312
00:13:57,104 --> 00:14:00,307
From there, one of those three
will be going home today.
313
00:14:00,307 --> 00:14:03,010
We're gonna lose
one of our first top 10.
314
00:14:04,011 --> 00:14:06,179
RUE: Go, Brent!
315
00:14:06,179 --> 00:14:07,780
BRENT: Another day in the kitchen.
316
00:14:07,780 --> 00:14:09,482
Just with a bad apron on.
317
00:14:09,482 --> 00:14:11,318
I'm the only one left
with an immunity pin
318
00:14:11,318 --> 00:14:13,453
which is absolutely great,
I love it.
319
00:14:13,453 --> 00:14:15,522
So, the mindset's really good.
320
00:14:15,522 --> 00:14:17,657
Ah, so I've got heirloom tomatoes.
321
00:14:17,657 --> 00:14:19,893
I'm going with charred squid.
322
00:14:19,893 --> 00:14:22,462
I'm gonna make a sort of
a tomato salad, 'nduja sauce.
323
00:14:22,462 --> 00:14:24,197
It'll all sort of
get tossed together.
324
00:14:24,197 --> 00:14:26,266
I got such an amazing ingredient
325
00:14:26,266 --> 00:14:29,602
and I thought, you know what,
let's just back myself and
just go for it.
326
00:14:29,602 --> 00:14:31,338
With Maggie Beer in the house,
327
00:14:31,338 --> 00:14:33,440
you must be inspired
for a delicious dish,
328
00:14:33,440 --> 00:14:35,675
but you've only got 45 minutes
to go!
329
00:14:35,675 --> 00:14:37,744
RUE: Come on, guys! Come on!
JOCK: Let's go!
330
00:14:37,744 --> 00:14:38,745
(APPLAUSE)
331
00:14:38,745 --> 00:14:40,380
RUE: Good job, Malissa.
332
00:14:42,916 --> 00:14:44,317
Go, Adi!
333
00:14:45,685 --> 00:14:48,055
DECLAN: As as I knew
I got blackberries,
334
00:14:48,055 --> 00:14:50,924
I immediately thought
Nan's apple-blackberry crumble.
335
00:14:50,924 --> 00:14:53,760
RUE: Oh, yum!
BRENT: Feeling good, Deccy?
336
00:14:53,760 --> 00:14:55,929
Yeah, I'm feeling good today. Yeah.
337
00:14:55,929 --> 00:14:57,664
I don't normally go down
the sweet path,
338
00:14:57,664 --> 00:14:59,799
but this is one that
I'm familiar with, so...
339
00:14:59,799 --> 00:15:00,800
Yep.
340
00:15:00,800 --> 00:15:03,203
I'm inspired by Maggie
being here today.
341
00:15:03,203 --> 00:15:06,974
She's someone that just reminds
me of, like, cooking with Mum
and Nan.
342
00:15:06,974 --> 00:15:08,908
And this dish, it's wholesome,
it's warm
343
00:15:08,908 --> 00:15:11,111
and it's a great dish
to cook for Maggie Beer.
344
00:15:11,111 --> 00:15:12,645
Declan.
Declan.
345
00:15:12,645 --> 00:15:14,714
Andy, Jock, how are you?
Crumble?
346
00:15:14,714 --> 00:15:17,717
Yeah. An apple and blackberry
crumble today.
347
00:15:17,717 --> 00:15:19,719
It just reminds me
of my nan and my mum.
348
00:15:19,719 --> 00:15:22,922
They weren't too crash-hot
at... at... in the kitchen. Um...
349
00:15:22,922 --> 00:15:24,524
This worries me, then.
350
00:15:24,524 --> 00:15:28,928
But... but Mum and Nan could do
an absolute killer crumble.
351
00:15:28,928 --> 00:15:32,632
Is it killer enough
to keep you out of round 2?
352
00:15:32,632 --> 00:15:37,170
A crumble is a 10 a penny.
What's different about your
one?
353
00:15:37,170 --> 00:15:41,808
I've put my cinnamon, um,
'twill' in. I've got nutmeg in there.
354
00:15:41,808 --> 00:15:44,644
Oh, I wouldn't say
it's an... elevation.
355
00:15:46,113 --> 00:15:47,547
A cinnamon quill...
356
00:15:48,748 --> 00:15:50,750
Um...
357
00:16:00,793 --> 00:16:02,729
A crumble is a 10 a penny.
358
00:16:03,763 --> 00:16:06,399
Is it killer enough
to keep you out of round 2?
359
00:16:06,399 --> 00:16:09,336
Oh, I hope so.
I mean, I don't know.
360
00:16:09,336 --> 00:16:11,538
Come on.
Good luck.
361
00:16:11,538 --> 00:16:13,706
(DECLAN WHISPERS) Oh, my God.
362
00:16:13,706 --> 00:16:16,143
I'm just trying to think of a
way to elevate it.
363
00:16:16,143 --> 00:16:17,410
Alright.
364
00:16:17,410 --> 00:16:19,379
I don't want to get into round 2.
365
00:16:19,379 --> 00:16:21,548
What am I gonna add to this
dish?
366
00:16:21,548 --> 00:16:23,250
I really need to think fast here.
367
00:16:23,250 --> 00:16:25,152
RUE: Hustle, hustle, please!
368
00:16:25,152 --> 00:16:27,720
So I was thinking maybe I could
make a blackberry gel
369
00:16:27,720 --> 00:16:29,389
on top of my crumble.
370
00:16:29,389 --> 00:16:31,824
And I just wanted to see
how this would set.
371
00:16:31,824 --> 00:16:35,695
I'm up against
unbelievable, talented cooks.
372
00:16:35,695 --> 00:16:39,532
Top 9's on the line and I hope
that's gonna be enough for the judges.
373
00:16:39,532 --> 00:16:41,134
Yeah, just a bit... a bit nervous,
374
00:16:41,134 --> 00:16:43,136
but, um, hopefully
this one pulls through.
375
00:16:43,136 --> 00:16:44,504
RUE: Looking good, Declan.
376
00:16:45,805 --> 00:16:47,540
I've been eating
this fig leaf granita.
377
00:16:47,540 --> 00:16:49,176
It's good?
Got it all in my teeth.
378
00:16:49,176 --> 00:16:51,144
Oh!
Oh, gosh!
379
00:16:51,144 --> 00:16:53,012
I'm quite nervous
to be cooking for Maggie.
380
00:16:53,012 --> 00:16:55,415
I want impress her.
381
00:16:55,415 --> 00:16:56,749
I'm using the dill.
382
00:16:56,749 --> 00:16:59,119
I'm gonna be making a prawn
and dill mousse tortellini
383
00:16:59,119 --> 00:17:00,787
with vegetable broth.
384
00:17:00,787 --> 00:17:03,123
(EXHALES DEEPLY) As you can
tell, I'm quite nervous!
385
00:17:03,123 --> 00:17:05,058
My pasta dough is resting
386
00:17:05,058 --> 00:17:08,528
and now I need to make
a flavoursome broth.
387
00:17:08,528 --> 00:17:11,364
Um... where's the salt?
388
00:17:11,364 --> 00:17:14,267
When I'm making it at home,
I've got all day to make it.
389
00:17:14,267 --> 00:17:15,902
I can leave it on for hours.
390
00:17:15,902 --> 00:17:19,139
But I've gotta get this done
in about 35 minutes.
391
00:17:20,140 --> 00:17:23,810
So, utilising the pressure
cooker is probably the best
way I can go.
392
00:17:23,810 --> 00:17:25,778
RUE: Malissa,
I can smell it from here.
393
00:17:25,778 --> 00:17:27,780
Oh, my gosh.
394
00:17:27,780 --> 00:17:30,117
RALPH: Let's go!
Ralphie, how are you going?
395
00:17:30,117 --> 00:17:31,251
I'm going alright.
396
00:17:31,618 --> 00:17:33,786
I went with rosemary just
'cause I know the flavours
very well.
397
00:17:33,786 --> 00:17:37,424
I'm gonna make duck with
rosemary oil and some parsnip
puree as well.
398
00:17:37,424 --> 00:17:40,026
So, I'm gonna try and put my
best foot forward in this dish
399
00:17:40,026 --> 00:17:42,895
and then make sure I'm... I'm
safe and I'm up there with Rue.
400
00:17:42,895 --> 00:17:44,864
(RUE CLAPS) Go, Ralphie!
401
00:17:44,864 --> 00:17:47,500
Hi, Ralph!
G'day, guys. How are we?
402
00:17:47,500 --> 00:17:48,968
Hello.
You met Maggie?
403
00:17:48,968 --> 00:17:51,704
Ohh. Blessed to meet you.
What have we got here?
404
00:17:51,704 --> 00:17:53,973
Today I'm making a parsnip puree
405
00:17:53,973 --> 00:17:56,576
with a rosemary oil
and a lovely duck.
406
00:17:56,576 --> 00:18:00,547
I love that you've chosen
parsnip because they're often forgotten
407
00:18:00,547 --> 00:18:01,881
and they're much maligned.
408
00:18:02,081 --> 00:18:05,185
I need to nail it and balance
it so that it works together perfectly.
409
00:18:05,185 --> 00:18:08,087
But the idea's there.
And the perfect duck.
410
00:18:08,087 --> 00:18:09,822
You have the queen
of game birds here.
411
00:18:09,822 --> 00:18:11,358
(LAUGHS)
A lot of pressure.
412
00:18:11,358 --> 00:18:13,326
So I'll perform my best.
(LAUGHS)
413
00:18:13,326 --> 00:18:16,563
Oof! Yeah, look,
queen of game birds.
414
00:18:16,563 --> 00:18:18,665
That... that adds
a bit of extra pressure.
415
00:18:18,665 --> 00:18:20,066
Thank you, guys.
416
00:18:20,066 --> 00:18:22,902
So, with the cooking of the
duck, timing is essential.
417
00:18:22,902 --> 00:18:25,205
Today, I guess the gamble is
if this doesn't work out,
418
00:18:25,205 --> 00:18:28,241
then I'm cooking in round 2
and I don't think I wanna do
that today.
419
00:18:28,241 --> 00:18:30,009
Better get a wriggle on, guys!
420
00:18:30,009 --> 00:18:31,611
You've only got 30 minutes,
guys! Let's go!
421
00:18:31,611 --> 00:18:32,612
Come on!
422
00:18:32,612 --> 00:18:34,547
It's not really 30 minutes, is
it?
423
00:18:34,547 --> 00:18:36,149
Yes. Yeah.
(GASPS)
424
00:18:36,149 --> 00:18:37,417
Come on! Come on, guys!
425
00:18:38,985 --> 00:18:41,921
Maggie, she has this really
calming sort of effect.
426
00:18:41,921 --> 00:18:43,590
You're a rock star, Maggie.
427
00:18:43,590 --> 00:18:46,426
Rock star? I'm an old girl.
Come on! (LAUGHS)
428
00:18:46,426 --> 00:18:47,927
Sort of at ease, you know.
429
00:18:47,927 --> 00:18:51,364
Cooking for... cooking for Mum
or something like that, you
know?
430
00:18:51,364 --> 00:18:53,833
Mmm! Yum!
431
00:18:53,833 --> 00:18:56,969
I have prunes
and I'm making crullers.
432
00:18:56,969 --> 00:19:00,407
So it's a deep-fried choux
pastry. I'm gonna have a prune glaze.
433
00:19:00,407 --> 00:19:03,109
So I'm hoping that they come
out really banging today.
434
00:19:03,109 --> 00:19:06,145
ADI: I've got witlof
and I'm doing a tartare.
435
00:19:06,145 --> 00:19:08,014
A tartare can be
served entirely raw,
436
00:19:08,014 --> 00:19:11,451
but I kinda like it with just
a little bit of colour on some
of it.
437
00:19:11,451 --> 00:19:13,386
So we've got, like, saffron
through the mayo,
438
00:19:13,386 --> 00:19:15,822
we've got some paprika
through the beef.
439
00:19:15,822 --> 00:19:18,958
Used the verjuice 'cause
Maggie's in the house and I
just couldn't not.
440
00:19:18,958 --> 00:19:20,960
And then just witlof as a spoon.
441
00:19:20,960 --> 00:19:22,729
Just pressure on to get it right.
442
00:19:23,830 --> 00:19:26,699
RHIANNON: I'm just gonna have
it so, like, um, the curry's
in the bowl,
443
00:19:26,699 --> 00:19:29,302
the mussels are in there, the
finger lime's topped on the mussel.
444
00:19:29,302 --> 00:19:33,506
Well, this is gonna be
interesting! I know!
445
00:19:33,506 --> 00:19:36,943
The first job my mum ever had
was making curries
446
00:19:36,943 --> 00:19:39,546
and this is a dish that she loves.
447
00:19:39,546 --> 00:19:41,948
Oh, I've got tears in my eyes
448
00:19:41,948 --> 00:19:45,051
because Maggie brings back
so many memories with my mum.
449
00:19:45,051 --> 00:19:47,019
(SNIFFLES)
450
00:19:48,187 --> 00:19:51,824
I lost my mum a year ago
to ovarian cancer.
451
00:19:51,824 --> 00:19:54,227
And before she passed away,
452
00:19:54,227 --> 00:19:57,063
I said I was gonna try out
for MasterChef this year
453
00:19:57,063 --> 00:20:00,900
and she said to me, "I'll be
watching from above if you get
on."
454
00:20:04,937 --> 00:20:06,906
And, you know, like I've
been... (SNIFFLES)
455
00:20:06,906 --> 00:20:10,076
...cooking in this kitchen,
like, for quite a while now.
456
00:20:10,076 --> 00:20:11,944
(SNIFFLES)
457
00:20:13,012 --> 00:20:15,415
And I kind of...
458
00:20:15,415 --> 00:20:18,451
You know, I haven't really felt
like Mum's with me as much.
459
00:20:19,452 --> 00:20:20,787
(SOBS)
460
00:20:23,022 --> 00:20:26,459
Like... like I feel like
in the garden
461
00:20:26,459 --> 00:20:29,228
and, you know, there's
butterflies and she's around,
462
00:20:29,228 --> 00:20:34,233
but, um... yeah, that was
the first time, "Oh, my God."
463
00:20:34,233 --> 00:20:35,635
(SNIFFLES)
464
00:20:35,635 --> 00:20:37,337
My mum's here.
465
00:20:37,337 --> 00:20:39,171
I just felt it.
466
00:20:39,171 --> 00:20:41,708
(SNIFFLES) Yeah.
It was really special.
467
00:20:43,209 --> 00:20:44,544
I don't know.
468
00:20:44,544 --> 00:20:47,414
I think it's just because
Maggie resonates with us so much.
469
00:20:47,414 --> 00:20:50,116
I just... (SNIFFLES) Yeah.
470
00:20:50,116 --> 00:20:52,919
You know, to be top 10
cooking for Maggie Beer
471
00:20:52,919 --> 00:20:54,854
and cooking my mum's curry,
472
00:20:54,854 --> 00:20:57,924
I know she's watching,
I know she's so proud of me.
473
00:21:01,394 --> 00:21:03,363
RUE: Brent, you going OK?
474
00:21:03,363 --> 00:21:04,964
Sweet!
OK.
475
00:21:04,964 --> 00:21:06,599
Squid games.
476
00:21:06,599 --> 00:21:09,135
(SINGS) # Ba-ba-ba-ba-ba,
bi-di, ba-ba... ♪
477
00:21:09,135 --> 00:21:11,771
I love squid on the hibachi.
478
00:21:11,771 --> 00:21:14,907
But the star of the show
is the heirloom tomatoes.
479
00:21:14,907 --> 00:21:17,276
They're zesty, they're fresh as,
480
00:21:17,276 --> 00:21:19,346
which is just gonna bring the
life to the party.
481
00:21:19,346 --> 00:21:21,848
Hello, Brent. Whoo-hoo!
482
00:21:21,848 --> 00:21:23,450
Maggie, how are ya?
MELISSA: Look at this!
483
00:21:23,450 --> 00:21:24,517
I'm good.
Yeah!
484
00:21:24,517 --> 00:21:26,285
Gorgeous, vibrant sauce
happening already.
485
00:21:26,285 --> 00:21:29,422
Yeah. I am making charred
squid... (GASPS)
486
00:21:29,422 --> 00:21:30,957
...'nduja sauce,
487
00:21:30,957 --> 00:21:34,226
a really fresh heirloom tomato salsa.
488
00:21:34,226 --> 00:21:36,929
All those beautiful
ingredients. What do you
think?
489
00:21:36,929 --> 00:21:39,265
The perfection of
cooking squid is...
490
00:21:39,265 --> 00:21:41,468
Yeah. ..absolutely, you know,
your target.
491
00:21:41,468 --> 00:21:44,504
Yep. Thanks, guys. Thank you so
much. Lots of luck!
492
00:21:44,504 --> 00:21:46,773
You know what, you never know
in this competition,
493
00:21:46,773 --> 00:21:48,408
especially now we're at top 10,
494
00:21:48,408 --> 00:21:52,078
my dish might be an amazing
idea and it tastes amazing,
495
00:21:52,078 --> 00:21:54,747
but it just depends on
what everyone else is doing.
496
00:21:54,747 --> 00:21:57,216
There's no room for error.
497
00:21:57,216 --> 00:21:59,185
THEO: Hey!
Sorry, bruh.
498
00:21:59,185 --> 00:22:02,355
Charcoal in that?
Charcoal. Charcoal-infused.
499
00:22:03,823 --> 00:22:05,425
ANDY: Doesn't matter
what ingredient you picked,
500
00:22:05,425 --> 00:22:07,627
we need to see your dish
in 15 minutes!
501
00:22:07,627 --> 00:22:09,796
RUE: Come on, guys! Come on!
502
00:22:09,796 --> 00:22:13,132
Oh, thanks, Rue!
Yeah. (LAUGHS)
503
00:22:13,132 --> 00:22:15,602
Go, Antonio.
504
00:22:15,602 --> 00:22:17,437
Do you love the ice cream?
ANTONIO: Yeah.
505
00:22:17,437 --> 00:22:19,906
And I also have a white
chocolate ganache in the freezer.
506
00:22:19,906 --> 00:22:22,375
Uh, I'm liking the dish so far. OK.
507
00:22:22,375 --> 00:22:24,243
This is definitely a dish
that represents me.
508
00:22:24,243 --> 00:22:26,813
I...I love chocolate.
I love ice cream.
509
00:22:26,813 --> 00:22:30,249
And I'm also gonna do
orange caramel to go with it.
510
00:22:30,249 --> 00:22:32,519
I love oranges. It definitely
was a good gamble.
511
00:22:32,519 --> 00:22:34,286
I've done a few caramels in my life
512
00:22:34,286 --> 00:22:36,623
and, yeah, I know
you're gonna like this one.
513
00:22:36,623 --> 00:22:38,357
Antonio.
Hello.
514
00:22:38,357 --> 00:22:39,692
Hello, Antonio!
515
00:22:39,692 --> 00:22:42,429
The only gambling man
in this... in this round today.
516
00:22:42,429 --> 00:22:44,964
Yeah. I like... I'm liking my odds.
517
00:22:44,964 --> 00:22:46,966
What are you doing with that
win?
518
00:22:46,966 --> 00:22:49,135
So I've always liked the
combination of chocolate and orange.
519
00:22:49,135 --> 00:22:51,471
You know who else likes the
combination of chocolate and
orange?
520
00:22:51,471 --> 00:22:53,072
(LAUGHS)
Yes!
521
00:22:53,072 --> 00:22:54,306
Absolutely.
OK.
522
00:22:54,306 --> 00:22:56,042
So, normally it's paired
with dark chocolate.
523
00:22:56,042 --> 00:22:58,678
So, but I kinda like the
citrusy that I'm gonna get
from it
524
00:22:58,678 --> 00:23:00,947
and counteract
with the white chocolate.
525
00:23:02,649 --> 00:23:03,983
OK.
Oh!
526
00:23:03,983 --> 00:23:05,585
So I'm gonna do
a white chocolate ganache.
527
00:23:05,585 --> 00:23:06,853
Hmm.
528
00:23:06,853 --> 00:23:09,589
And I'm also including
a little bit of a flavour bomb
529
00:23:09,589 --> 00:23:11,157
with the hazelnut ice cream.
530
00:23:11,157 --> 00:23:12,224
OK.
Um...
531
00:23:12,224 --> 00:23:14,894
White chocolate - much sweeter
than dark chocolate.
532
00:23:14,894 --> 00:23:16,195
Yep.
533
00:23:16,195 --> 00:23:18,230
You know, really presents
itself quite intensely.
534
00:23:19,699 --> 00:23:21,468
Hazelnut, quite sweet.
535
00:23:21,468 --> 00:23:23,870
And oranges, quite sweet again. Yeah.
536
00:23:23,870 --> 00:23:26,072
So, for me,
what I'm picking up here is...
537
00:23:26,072 --> 00:23:28,307
A lot of sweetness. Yep.
538
00:23:28,307 --> 00:23:30,176
OK. OK.
Too sweet is... is...
539
00:23:30,176 --> 00:23:32,044
It's not good.
540
00:23:40,653 --> 00:23:42,655
(TENSE MUSIC)
541
00:23:45,291 --> 00:23:46,793
Too sweet is... is...
542
00:23:46,793 --> 00:23:48,160
It's not good.
543
00:23:48,160 --> 00:23:49,696
It's going to be
544
00:23:49,696 --> 00:23:53,032
how you balance those elements
and give us some contrast.
545
00:23:53,032 --> 00:23:54,834
OK.
Thanks, Antonio.
546
00:23:54,834 --> 00:23:57,670
If you tell me to hold back
the charm, maybe I could do.
547
00:23:57,670 --> 00:23:59,105
But hold back the sweetness?
548
00:23:59,105 --> 00:24:01,941
That's... You know, that's me.
I'm a sweet guy. (CHUCKLES)
549
00:24:01,941 --> 00:24:03,275
Um...
550
00:24:03,275 --> 00:24:05,444
I don't have time
to make another element,
551
00:24:05,444 --> 00:24:08,648
so I decide I'm going
to take the caramel
552
00:24:08,648 --> 00:24:10,917
right on the verge
of basically turning bitter
553
00:24:10,917 --> 00:24:13,620
to counteract for the sweetness.
554
00:24:13,620 --> 00:24:17,456
So it's gonna be almost like
a bitter orange, which is nice,
555
00:24:17,456 --> 00:24:19,058
'cause it's not gonna be
overly too sweet
556
00:24:19,058 --> 00:24:20,960
with the rest of the elements
of the dessert.
557
00:24:21,961 --> 00:24:23,462
ANDY: 10 minutes to go!
558
00:24:23,462 --> 00:24:26,165
JOCK: Let's go!
RUE: Come on! Awesome, guys!
559
00:24:26,165 --> 00:24:27,667
CATH: Oh, my God!
Awesome!
560
00:24:27,667 --> 00:24:30,202
My pasta feels really nice.
561
00:24:30,202 --> 00:24:31,904
Quite happy with the filling.
562
00:24:31,904 --> 00:24:34,807
I'm utilising the dill
in both my pasta filling
563
00:24:34,807 --> 00:24:36,475
and in the broth as well.
564
00:24:36,475 --> 00:24:38,511
RUE: Don't forget
your pressure cooker.
565
00:24:40,680 --> 00:24:42,448
A lot going on right now.
566
00:24:42,448 --> 00:24:44,283
I'm trying to, you know,
get my tortellini in
567
00:24:44,283 --> 00:24:46,786
and then I still need
to focus on my broth.
568
00:24:46,786 --> 00:24:48,254
Bit hot.
569
00:24:48,254 --> 00:24:50,890
It's got a lot of flavour
that it still needs to develop.
570
00:24:50,890 --> 00:24:52,692
So I need to reduce it down slightly.
571
00:24:52,692 --> 00:24:54,360
OK. OK. Alright.
572
00:24:54,360 --> 00:24:56,495
Good job, Malissa.
573
00:24:56,495 --> 00:24:58,898
How are you looking,
good-looking? DECLAN: Good,
bro. How are you?
574
00:24:58,898 --> 00:25:00,366
Good, good. See?
575
00:25:00,366 --> 00:25:03,002
The judges think
an apple and blackberry crumble
576
00:25:03,002 --> 00:25:04,637
is a bit too simple.
577
00:25:04,637 --> 00:25:06,639
So I'm adding a blackberry gel.
578
00:25:06,639 --> 00:25:08,440
RUE: How long do you have
on your crumble?
579
00:25:08,440 --> 00:25:10,109
It's golden brown already.
580
00:25:10,109 --> 00:25:12,011
Oh, OK. Good. That's good. Yeah.
581
00:25:12,011 --> 00:25:15,281
My gel's in the fridge and,
yeah, I'm just giving it a
crack today.
582
00:25:15,281 --> 00:25:16,883
I check on my gel.
583
00:25:16,883 --> 00:25:18,585
This is no good.
584
00:25:18,585 --> 00:25:20,920
And it hasn't set.
585
00:25:20,920 --> 00:25:23,455
Just think I'm gonna have to
ditch it. It's not gonna work.
586
00:25:25,124 --> 00:25:28,761
So I'm thinking... how else can
I elevate this dish in five
minutes?
587
00:25:28,761 --> 00:25:33,032
So I quickly whip up just a
simple Chantilly to go with it.
588
00:25:33,032 --> 00:25:34,667
Alright. Cream Chantilly.
589
00:25:34,667 --> 00:25:38,971
Jock and Andy really want to
see a MasterChef version of
the crumble,
590
00:25:38,971 --> 00:25:41,107
but this is how I eat it at home,
591
00:25:41,107 --> 00:25:43,475
so fingers crossed
I'm not in round 2.
592
00:25:43,475 --> 00:25:47,079
MELISSA: Heads-up, everybody!
Four minutes to go! Come on!
593
00:25:47,079 --> 00:25:48,915
ANDY: Come on, guys!
JOCK: Four minutes!
594
00:25:48,915 --> 00:25:51,684
I think we're good to go. Beautiful.
595
00:25:52,752 --> 00:25:54,520
BRENT: Just finishing up
cooking the squid.
596
00:25:54,520 --> 00:25:57,556
Oh, Brent, that smells
heavenly! Oh, thanks.
597
00:25:57,556 --> 00:25:59,759
Gonna roll it through the sauce.
598
00:25:59,759 --> 00:26:01,828
Pops of tomato all over it.
599
00:26:01,828 --> 00:26:03,896
And then fried basil leaf on top.
600
00:26:03,896 --> 00:26:05,497
A bit of olive oil.
(WHISTLES) That's it.
601
00:26:05,497 --> 00:26:07,600
There'll be great dishes out
there, I know that,
602
00:26:07,600 --> 00:26:09,468
so I gotta bring my A game
every time.
603
00:26:10,670 --> 00:26:13,339
RUE: Oh, Rhiannon,
that smells amazing!
604
00:26:13,339 --> 00:26:14,741
Whoo!
605
00:26:14,741 --> 00:26:17,309
RHIANNON: This cook is me
making Mum's curry my own.
606
00:26:17,309 --> 00:26:19,679
The mussels are cooked perfectly.
607
00:26:19,679 --> 00:26:23,015
And then I'm putting finger
limes on top of the mussel.
608
00:26:23,015 --> 00:26:25,785
That's the main thing.
I love finger lime!
609
00:26:25,785 --> 00:26:28,955
Better get a wriggle on, guys.
You've only got two minutes to
go!
610
00:26:28,955 --> 00:26:30,657
RUE: Come on, guys! Come on!
611
00:26:30,657 --> 00:26:33,125
Yeah, look,
I got a bit of this going on.
612
00:26:34,727 --> 00:26:36,829
I'm about to slice into the duck.
613
00:26:36,829 --> 00:26:39,231
I'm expecting to see
a lovely pink in the middle.
614
00:26:39,231 --> 00:26:41,433
And I say a little prayer.
615
00:26:45,371 --> 00:26:46,572
Yes!
616
00:26:46,572 --> 00:26:48,941
Perfect medium-rare. Nailed it.
617
00:26:49,942 --> 00:26:53,079
Parsnip puree's beautiful. I've
infused that with rosemary as well.
618
00:26:53,079 --> 00:26:57,516
And then you should taste that
punchy rosemary flavour
throughout that oil.
619
00:26:57,516 --> 00:26:59,151
So, all of this should blend together
620
00:26:59,151 --> 00:27:01,220
to help flavour the duck
and bring it to life.
621
00:27:01,220 --> 00:27:04,156
The dish, to me, is perfect.
622
00:27:04,156 --> 00:27:06,759
30 seconds!
623
00:27:06,759 --> 00:27:08,094
JOCK: Yes!
624
00:27:08,094 --> 00:27:09,862
(JUDGES APPLAUD)
625
00:27:09,862 --> 00:27:13,599
ANTONIO: The whole idea of the
dish is chocolate, orange and hazelnut.
626
00:27:13,599 --> 00:27:16,568
There are a lot of, you know,
sweet things in... in the dish.
627
00:27:16,568 --> 00:27:18,771
The white chocolate is sweet.
628
00:27:18,771 --> 00:27:20,539
The hazelnut ice cream is sweet.
629
00:27:20,539 --> 00:27:23,242
But I've really taken the
caramel to the edge,
630
00:27:23,242 --> 00:27:24,944
so it's almost gone bitter,
631
00:27:24,944 --> 00:27:27,646
which is kinda what I want to,
like, tone down the sweetness.
632
00:27:27,646 --> 00:27:29,816
The gamble might have paid off.
633
00:27:29,816 --> 00:27:32,018
(TENSE MUSIC)
634
00:27:32,018 --> 00:27:34,887
Rue, give us a hand?
Yes!
635
00:27:34,887 --> 00:27:36,088
10...
636
00:27:36,088 --> 00:27:37,924
RUE AND JUDGES: ..9, 8,
637
00:27:37,924 --> 00:27:39,425
7, 6,
638
00:27:39,425 --> 00:27:42,729
5, 4, 3,
639
00:27:42,729 --> 00:27:44,697
2, 1!
640
00:27:44,697 --> 00:27:46,232
That's it!
(JUDGES APPLAUD)
641
00:27:47,366 --> 00:27:48,334
Oh!
642
00:27:48,334 --> 00:27:49,769
Look at that!
How'd you go, brother?
643
00:27:49,769 --> 00:27:51,137
Yeah, good. I'm happy. Nice.
644
00:27:51,137 --> 00:27:54,440
Oh, sorry! (LAUGHS) Let me
wipe. (LAUGHS)
645
00:27:54,440 --> 00:27:56,042
(GIGGLES)
Whoa!
646
00:28:01,513 --> 00:28:03,682
The great Maggie Beer
is in the house.
647
00:28:03,682 --> 00:28:05,852
So, of course,
it goes without saying
648
00:28:05,852 --> 00:28:09,121
that that should inspire some
pretty fantastic food from you guys.
649
00:28:09,121 --> 00:28:12,191
The first dish we'd like to
taste belongs to...
650
00:28:14,193 --> 00:28:15,361
...Rhiannon!
651
00:28:23,669 --> 00:28:25,037
OK.
652
00:28:26,238 --> 00:28:28,074
Rhiannon,
what did you make us today?
653
00:28:28,074 --> 00:28:29,708
I made my mummy's mussel curry.
654
00:28:31,110 --> 00:28:32,511
The only difference is
655
00:28:32,511 --> 00:28:34,413
is Mum wouldn't have put
finger limes on them,
656
00:28:34,413 --> 00:28:38,217
whereas I love the pulp
of the lime, yeah.
657
00:28:56,668 --> 00:28:59,906
I tell you what is going on
in this bowl.
658
00:28:59,906 --> 00:29:03,910
Perfectly cooked mussels.
659
00:29:04,911 --> 00:29:06,378
Plumped and juicy
660
00:29:06,378 --> 00:29:10,049
and just they've taken on
all of that delicious flavour.
661
00:29:13,652 --> 00:29:17,756
In terms of the curry matching
with the protein, it was perfect.
662
00:29:17,756 --> 00:29:22,161
A light, bright curry spiked
with lovely bits of ginger
663
00:29:22,161 --> 00:29:25,231
and then the coconut
to give it a lovely richness.
664
00:29:25,231 --> 00:29:26,765
A knockout for me.
665
00:29:27,934 --> 00:29:30,136
The finger limes
just did such a good job
666
00:29:30,136 --> 00:29:32,704
and it really did
exactly what it needed to do.
667
00:29:32,704 --> 00:29:34,373
This is delicious.
668
00:29:34,373 --> 00:29:36,675
I love the mussels.
So perfectly cooked.
669
00:29:36,675 --> 00:29:39,111
The coconut's luscious.
670
00:29:39,111 --> 00:29:42,348
And then you have the pop
of the finger lime.
671
00:29:42,348 --> 00:29:44,750
It really is fantastic.
672
00:29:44,750 --> 00:29:47,619
And I love it because
of where it comes from.
673
00:29:47,619 --> 00:29:50,056
Thank you.
674
00:29:50,056 --> 00:29:51,991
Yeah. Thank you.
675
00:29:56,128 --> 00:29:57,897
RHIANNON: Ohh. I knew it.
676
00:30:00,967 --> 00:30:04,303
The next dish we'd like to
taste belongs to Ralph.
677
00:30:10,843 --> 00:30:12,278
What have you cooked us, mate?
678
00:30:12,278 --> 00:30:14,881
So I've made a duck and I've
made that with a parsnip puree
679
00:30:14,881 --> 00:30:16,748
and a lovely rosemary oil.
680
00:30:16,748 --> 00:30:18,584
Rosemary, obviously,
was your ingredient.
681
00:30:18,584 --> 00:30:20,819
You chose not to have a look...
At the box? No.
682
00:30:20,819 --> 00:30:23,155
Was not willing to gamble.
Strategy there or...?
683
00:30:23,155 --> 00:30:24,756
Just that I know
that flavour very well
684
00:30:24,756 --> 00:30:26,893
and, especially when we're
cooking in these bad boys,
685
00:30:26,893 --> 00:30:30,129
I need to make sure I can stick
to my strengths and that's one
of them.
686
00:30:44,543 --> 00:30:46,913
Ralph, nowhere to hide here,
huh?
687
00:30:48,814 --> 00:30:51,017
Duck, puree, oil.
688
00:30:51,017 --> 00:30:52,151
That's it.
689
00:30:53,585 --> 00:30:54,720
Uh...
690
00:30:54,720 --> 00:30:56,655
Beautiful.
691
00:30:56,655 --> 00:30:58,357
The duck was cooked beautifully.
692
00:30:58,357 --> 00:31:01,560
The render was fantastic.
You nailed it.
693
00:31:01,560 --> 00:31:05,531
The puree - silky smooth. It's
got that hint of rosemary in it.
694
00:31:05,531 --> 00:31:08,234
It is seriously impressive cooking.
695
00:31:09,501 --> 00:31:10,702
Thank you.
696
00:31:10,702 --> 00:31:13,005
I couldn't agree more.
697
00:31:13,005 --> 00:31:16,175
You know, rosemary can be acrid
if there is too much.
698
00:31:16,175 --> 00:31:19,979
And you had it in the parsnip
and then in the oil.
699
00:31:19,979 --> 00:31:24,116
And it's just
a perfect, perfect match.
700
00:31:24,116 --> 00:31:26,718
Thank you.
And the duck - wow!
701
00:31:26,718 --> 00:31:28,587
Well done, mate.
MELISSA: Nailed it!
702
00:31:28,587 --> 00:31:30,589
ANDY: Nice one, Ralph!
Thank you.
703
00:31:31,890 --> 00:31:33,659
Good job.
Thanks, Deccy.
704
00:31:33,659 --> 00:31:35,161
Do one?
One, two...
705
00:31:35,161 --> 00:31:36,528
Yah!
706
00:31:36,528 --> 00:31:38,330
(LAUGHTER)
707
00:31:38,330 --> 00:31:39,398
JOCK: Cath.
708
00:31:39,398 --> 00:31:41,800
CATH: Today I've made
a fig leaf granita
709
00:31:41,800 --> 00:31:44,203
with a goat's cheese cream,
buckwheat crisp
710
00:31:44,203 --> 00:31:46,338
and then a verjuice caramel.
711
00:31:46,338 --> 00:31:47,839
MELISSA: You were definitely
inspired by Maggie
712
00:31:47,839 --> 00:31:49,308
in the kitchen today.
713
00:31:49,308 --> 00:31:51,643
It feels like an interpretation
of a dish Maggie would cook.
714
00:31:51,643 --> 00:31:53,179
Yes.
Beautiful execution.
715
00:31:53,179 --> 00:31:54,180
Thanks.
716
00:31:54,180 --> 00:31:55,681
Next up - Theo!
717
00:31:55,681 --> 00:31:57,516
(APPLAUSE)
718
00:31:57,516 --> 00:32:00,186
THEO: I've made you pruney crullers.
719
00:32:00,186 --> 00:32:04,023
MAGGIE: It's so moreish.
It really is.
720
00:32:04,023 --> 00:32:05,491
Your batter is fantastic.
721
00:32:05,491 --> 00:32:09,428
The way you had the ginger in
with the prunes for the syrup,
722
00:32:09,428 --> 00:32:10,429
very well done.
723
00:32:10,429 --> 00:32:12,131
Thank you. MELISSA: Adi, what
have you made?
724
00:32:12,131 --> 00:32:14,433
I've made tartare
with witlof leaves.
725
00:32:14,433 --> 00:32:16,435
ANDY: I love the way
that you treated the witlof.
726
00:32:16,435 --> 00:32:19,905
It looked beautiful on the
plate, how you fanned it out.
727
00:32:19,905 --> 00:32:23,575
I think that that was really
smart. Thank you. Thanks.
728
00:32:23,575 --> 00:32:25,411
Next up - Malissa!
729
00:32:25,411 --> 00:32:27,113
Phew!
(APPLAUSE)
730
00:32:27,113 --> 00:32:29,415
I feel like I've had
a really good cook today.
731
00:32:29,415 --> 00:32:32,784
I've made a beautiful pasta
dish and I also made a really
nice broth.
732
00:32:32,784 --> 00:32:35,187
I just hope that I've done enough.
733
00:32:35,187 --> 00:32:37,389
Hello!
MELISSA: Hey!
734
00:32:37,389 --> 00:32:38,557
ANDY: What did you make?
735
00:32:38,557 --> 00:32:41,427
A prawn and dill
mousse-filled tortellini
736
00:32:41,427 --> 00:32:43,662
with a vegetable and chicken broth.
737
00:33:01,647 --> 00:33:03,182
I've got bad news for you, Malissa.
738
00:33:03,182 --> 00:33:04,616
(TENSE MUSIC)
739
00:33:04,616 --> 00:33:07,186
The broth is salty.
740
00:33:16,295 --> 00:33:17,596
(TENSE MUSIC)
741
00:33:17,596 --> 00:33:19,631
I've got bad news for you, Malissa.
742
00:33:20,632 --> 00:33:22,068
The broth is salty.
743
00:33:22,068 --> 00:33:23,335
Oh, no!
744
00:33:23,535 --> 00:33:26,538
Yeah, there's no getting around
it - it's the first thing that
hits you
745
00:33:26,538 --> 00:33:28,540
and it's the last thing
that remains on your palate.
746
00:33:28,540 --> 00:33:29,541
Yeah.
747
00:33:29,841 --> 00:33:31,943
Did you put straight salt in it
when it was cooking or...
748
00:33:31,943 --> 00:33:33,579
Yeah, I put salt
in the pressure cooker.
749
00:33:33,579 --> 00:33:34,813
Just... Ah!
Ah!
750
00:33:34,813 --> 00:33:37,149
I shouldn't have just...
I know. I really had.
751
00:33:37,149 --> 00:33:39,185
It's like when you add salt
to a pressure cooker,
752
00:33:39,185 --> 00:33:40,352
it's, like, minimal.
753
00:33:42,654 --> 00:33:45,457
Your ability with pasta,
it was so fine.
754
00:33:45,457 --> 00:33:46,458
Yeah.
755
00:33:46,758 --> 00:33:49,361
And that's... that's something
in itself, which is wonderful.
756
00:33:49,361 --> 00:33:52,064
The dill in the filling,
it was beautiful.
757
00:33:53,065 --> 00:33:56,302
But, yes, salty,
which is such a shame.
758
00:33:56,302 --> 00:33:58,504
I know. Damn it. That's OK.
Thanks! Unlucky.
759
00:33:58,504 --> 00:34:00,306
Thanks, Malissa!
760
00:34:00,306 --> 00:34:02,308
Oh! (LAUGHS)
761
00:34:02,308 --> 00:34:04,443
(SIGHS)
762
00:34:04,443 --> 00:34:06,645
We're really in that part
of the competition
763
00:34:06,645 --> 00:34:10,382
where a simple mistake
can be the make or break.
764
00:34:10,382 --> 00:34:12,050
(SIGHS)
765
00:34:12,050 --> 00:34:14,086
I'm probably gonna be
in a bit of trouble today.
766
00:34:14,086 --> 00:34:15,454
(SIGHS)
767
00:34:15,454 --> 00:34:16,822
Gosh.
768
00:34:17,789 --> 00:34:19,158
Antonio!
769
00:34:19,158 --> 00:34:20,692
(APPLAUSE)
770
00:34:20,692 --> 00:34:23,262
ANTONIO: I've put all my effort
into trying to balance
771
00:34:23,262 --> 00:34:24,930
the sweetness of this dish.
772
00:34:26,232 --> 00:34:29,568
So, I'm hoping that will be
enough to save me from round 2.
773
00:34:29,568 --> 00:34:31,036
Guys.
774
00:34:33,639 --> 00:34:35,006
What did you make?
775
00:34:35,006 --> 00:34:38,477
I made you guys white chocolate
ganache, hazelnut ice cream
776
00:34:38,477 --> 00:34:41,413
and a orange burnt caramel.
777
00:34:42,681 --> 00:34:44,383
Antonio.
Hey.
778
00:34:44,383 --> 00:34:46,818
The only gambling person of the day.
779
00:34:46,818 --> 00:34:48,019
Yeah.
780
00:34:48,019 --> 00:34:49,988
Are you happy with your gamble?
781
00:34:49,988 --> 00:34:52,824
Um, I'm...
Bit of trepidation there.
782
00:34:52,824 --> 00:34:56,295
What's going on?
I'm happy with the oranges.
783
00:34:56,295 --> 00:34:59,531
I'm... I'm just hoping it pays
off. Right.
784
00:35:04,603 --> 00:35:06,672
(TENSE MUSIC)
785
00:35:24,756 --> 00:35:27,259
The... the balance was out
for me on this one.
786
00:35:30,162 --> 00:35:32,664
And I'm gutted for you because,
mate, that hazelnut ice cream...
787
00:35:32,664 --> 00:35:33,665
Yes.
788
00:35:33,899 --> 00:35:36,668
...you could put that on the
plate with some orange zest
789
00:35:36,668 --> 00:35:38,704
and I would have been
super bloody stoked.
790
00:35:38,704 --> 00:35:40,105
(JUDGES LAUGH)
791
00:35:40,239 --> 00:35:44,810
At the start, I'm, like, OK,
caramel, hazelnut, orange,
getting delicious.
792
00:35:44,810 --> 00:35:47,179
And then bang, the ganache gets in.
793
00:35:48,514 --> 00:35:51,783
And that's it. It just goes
sweet haven from there.
794
00:35:54,886 --> 00:35:57,923
If I had have had just
that beautiful ice cream
795
00:35:57,923 --> 00:36:01,227
and the orange syrup
and nothing else,
796
00:36:01,227 --> 00:36:03,462
I would have loved it.
797
00:36:03,462 --> 00:36:06,465
White chocolate is
a very dangerous ingredient.
798
00:36:08,334 --> 00:36:09,868
Thanks, Antonio.
Thank you.
799
00:36:10,936 --> 00:36:14,072
ANTONIO: I had an amazing
ingredient and I managed to
800
00:36:14,072 --> 00:36:17,075
do the one thing
the judges told me not to.
801
00:36:19,411 --> 00:36:21,813
Yeah, not... not feeling great.
802
00:36:23,215 --> 00:36:25,384
Next up we'll have Brent.
803
00:36:32,090 --> 00:36:35,427
BRENT: Squid, 'nduja sauce,
heirloom tomato salsa.
804
00:36:52,911 --> 00:36:54,946
Brent, I think it's another
really solid dish, mate.
805
00:36:56,114 --> 00:36:58,784
That little bit of lemon juice
that you had the squid sitting in
806
00:36:58,784 --> 00:37:00,519
has really tenderised it.
807
00:37:00,519 --> 00:37:04,022
And then a nice little char
on the hibachi makes it sing.
808
00:37:04,022 --> 00:37:06,692
Mate, we can tell when you're
in a good place in this kitchen.
809
00:37:06,692 --> 00:37:08,327
Yeah.
And it's happening right now.
810
00:37:08,327 --> 00:37:10,095
Thanks, Andy.
811
00:37:10,095 --> 00:37:11,297
I love squid.
812
00:37:11,297 --> 00:37:15,467
And I think the tomato is doing
813
00:37:15,467 --> 00:37:18,236
exactly what everyone
hoped it would.
814
00:37:18,236 --> 00:37:20,406
I love the combination.
815
00:37:20,406 --> 00:37:21,440
Thanks, Maggie.
816
00:37:21,440 --> 00:37:22,574
Nice one.
Well done, Brent.
817
00:37:22,574 --> 00:37:24,009
Beautiful. Thank you.
818
00:37:29,815 --> 00:37:32,451
The next dish we'd like to
taste belongs to Declan!
819
00:37:33,819 --> 00:37:35,287
DECLAN: I am a bit worried
820
00:37:35,287 --> 00:37:38,457
that this dish isn't as
elevated as it could be.
821
00:37:38,457 --> 00:37:41,627
But I'm really happy
with the flavours,
822
00:37:41,627 --> 00:37:44,095
so, yeah, hopefully
it keeps me safe today.
823
00:37:46,197 --> 00:37:48,166
Declan, what did you make us
today?
824
00:37:48,166 --> 00:37:53,038
I have done a blackberry and
apple crumble with a cream Chantilly.
825
00:38:10,188 --> 00:38:14,393
Declan, there's a special place
in our heart for crumble.
826
00:38:16,161 --> 00:38:19,465
However, we are at top 10. Yep.
827
00:38:19,465 --> 00:38:22,233
And the techniques,
flavours and execution
828
00:38:22,233 --> 00:38:24,202
displayed here in this bowl,
829
00:38:24,202 --> 00:38:25,971
while lovely,
830
00:38:25,971 --> 00:38:28,073
it's just not top 10 worthy.
831
00:38:34,112 --> 00:38:37,749
It is lovely comfort food for
sitting in front of the fire
832
00:38:37,749 --> 00:38:39,851
and the family would love it.
833
00:38:39,851 --> 00:38:45,156
And I guess what Mel is saying
is you have more, give us more.
834
00:38:46,625 --> 00:38:48,427
The last blackberry dish
that you brought us
835
00:38:48,427 --> 00:38:49,928
was, like, so sophisticated.
836
00:38:49,928 --> 00:38:50,929
Yeah.
837
00:38:50,929 --> 00:38:54,165
But then you go all the way
to the other end.
838
00:38:55,467 --> 00:38:57,536
I don't think this is good
enough for top 10.
839
00:38:57,536 --> 00:38:59,371
JOCK: Unlucky, mate.
840
00:38:59,371 --> 00:39:00,606
No, thank you.
841
00:39:04,109 --> 00:39:05,411
Ah! (GIGGLES)
842
00:39:05,411 --> 00:39:06,978
All good.
843
00:39:12,751 --> 00:39:15,821
Unfortunately,
some of your round 1 dishes
844
00:39:15,821 --> 00:39:19,157
were a gamble
that just didn't pay off.
845
00:39:19,157 --> 00:39:21,627
If I call your name,
you're in round 2.
846
00:39:27,666 --> 00:39:28,667
Declan.
847
00:39:31,069 --> 00:39:32,370
Antonio.
848
00:39:35,273 --> 00:39:36,408
And, finally...
849
00:39:38,109 --> 00:39:39,110
...Malissa.
850
00:39:42,581 --> 00:39:45,116
The rest of you,
congratulations. You're safe.
851
00:39:45,116 --> 00:39:47,152
You can head up to the gantry.
THEO: Good luck.
852
00:39:47,152 --> 00:39:49,220
MALISSA: Thanks, guys.
Well done.
853
00:39:49,220 --> 00:39:51,156
(JUDGES APPLAUD)
854
00:39:57,262 --> 00:40:00,466
Unfortunately, the three of you
have ended up in round 2
855
00:40:00,466 --> 00:40:03,268
and that means you need
to cook with the ingredient
856
00:40:03,268 --> 00:40:04,803
that you didn't choose in round 1.
857
00:40:05,804 --> 00:40:07,706
ANTONIO: Olives!
I get stuck with olives.
858
00:40:07,706 --> 00:40:10,375
And, oh!
Yeah, it's not a good scenario.
859
00:40:11,376 --> 00:40:15,881
Antonio, you already know
you're cooking with kalamata olives.
860
00:40:15,881 --> 00:40:18,584
But, Declan and Malissa,
861
00:40:18,584 --> 00:40:21,453
I bet you're keen to find out
what you've got to cook with.
862
00:40:21,453 --> 00:40:22,821
Yes.
863
00:40:22,821 --> 00:40:27,058
Righto, so, Melissa, the
ingredient that you have is...
864
00:40:30,496 --> 00:40:31,730
...raisins.
865
00:40:31,730 --> 00:40:34,232
Ooh! OK.
866
00:40:34,232 --> 00:40:37,503
How do you feel about that?
Friends? Oh, I wish it wasn't
raisins!
867
00:40:37,503 --> 00:40:38,737
(ALL LAUGH)
868
00:40:39,004 --> 00:40:41,907
You look about as friendly
with raisins as Antonio does
with olives.
869
00:40:41,907 --> 00:40:43,975
Yeah. (LAUGHS)
870
00:40:43,975 --> 00:40:45,677
Oh.
871
00:40:45,677 --> 00:40:49,114
Declan, your ingredient
you're cooking with is...
872
00:40:51,750 --> 00:40:53,184
...caraway seeds.
873
00:40:54,285 --> 00:40:56,555
I like caraway seeds and,
yeah... Perfect.
874
00:40:56,555 --> 00:40:59,357
I can... I can make them work.
Righto. Nice one.
875
00:40:59,357 --> 00:41:02,561
Now, remember, in this round,
you'll have another 60 minutes
to cook.
876
00:41:02,561 --> 00:41:07,265
You can cook anything you'd
like but you must feature your ingredient
877
00:41:07,265 --> 00:41:09,400
in your finished dish.
878
00:41:09,400 --> 00:41:12,037
The cook that brings up the
least impressive dish in this round
879
00:41:12,037 --> 00:41:13,605
will be going home.
880
00:41:13,605 --> 00:41:16,542
Your 60 minutes starts now!
881
00:41:16,542 --> 00:41:18,944
(CONTESTANTS CHEER)
ADI: Come on, guys!
882
00:41:18,944 --> 00:41:20,546
Come on! Come on!
Come on!
883
00:41:20,546 --> 00:41:22,313
MALISSA: Does anyone know
where the rum is?
884
00:41:24,449 --> 00:41:27,152
I'd actually like to go and see
what's in the pantry.
885
00:41:29,855 --> 00:41:31,322
Go.
Go.
886
00:41:31,322 --> 00:41:33,024
Can I?
Get in there.
887
00:41:33,024 --> 00:41:34,425
DECLAN: Ooh!
888
00:41:34,425 --> 00:41:35,961
Oh, God.
889
00:41:37,062 --> 00:41:38,597
My gosh!
MALISSA: Hello!
890
00:41:38,597 --> 00:41:44,169
Look at this magic box of
everything! How can you choose?
891
00:41:45,170 --> 00:41:46,304
Mmm!
892
00:41:46,304 --> 00:41:48,406
Oh, my gosh.
ANDY: Don't mind us.
893
00:41:48,406 --> 00:41:49,407
(DECLAN CHUCKLES)
894
00:41:49,407 --> 00:41:51,810
Obviously very nervous
being in round 2,
895
00:41:51,810 --> 00:41:54,479
but, you know, if I've got any
shot at surviving,
896
00:41:54,479 --> 00:41:57,448
I've got to shake this off and
just stick with what I know.
897
00:41:57,448 --> 00:41:58,884
What are you cooking, Declan?
898
00:41:58,884 --> 00:42:03,388
Baked Murray cod in, like, a
tomatoey sauce with tahini dressing.
899
00:42:03,388 --> 00:42:05,490
MAGGIE: Murray cod!
900
00:42:05,490 --> 00:42:07,693
Wow!
Stay here.
901
00:42:07,693 --> 00:42:09,127
Yes, Declan.
902
00:42:09,127 --> 00:42:10,996
RHIANNON: Yes!
THEO: Come on, Deccy!
903
00:42:10,996 --> 00:42:13,832
Oh, he's got a Murray cod!
904
00:42:13,832 --> 00:42:15,967
DECLAN: So first thing
I get started on
905
00:42:15,967 --> 00:42:18,403
is a nice, rich, tomato-based
sauce.
906
00:42:18,403 --> 00:42:20,405
Caraway seeds. Mmm!
907
00:42:20,405 --> 00:42:21,406
Beautiful.
908
00:42:21,873 --> 00:42:25,310
I want this sauce to have that
earthy spice from the caraway seeds,
909
00:42:25,310 --> 00:42:28,847
so it needs at least
15 to 20 minutes to reduce down
910
00:42:28,847 --> 00:42:31,549
before I put it in the oven
with the Murray cod.
911
00:42:31,549 --> 00:42:34,753
It's nerve-racking. Someone's
going home and that could be me.
912
00:42:34,753 --> 00:42:38,389
So, yeah, I just hope, like,
these flavours all work
together today.
913
00:42:38,389 --> 00:42:40,626
Well, well, well. Very interesting.
914
00:42:40,626 --> 00:42:43,061
Olives, raisins, and caraway.
915
00:42:44,162 --> 00:42:46,397
Raisins - Malissa did not
look happy with that at all.
916
00:42:46,397 --> 00:42:47,999
Yes! I can't believe...
No!
917
00:42:47,999 --> 00:42:49,635
...anyone could not love
raisins!
918
00:42:49,635 --> 00:42:51,169
The same with Antonio.
919
00:42:51,169 --> 00:42:53,504
But the thing is
is that he's a dessert guy.
920
00:42:53,504 --> 00:42:56,808
It wouldn't surprise me if he
tried to do a dessert with olives.
921
00:42:56,808 --> 00:42:58,844
You could. You could.
You could.
922
00:42:58,844 --> 00:43:02,413
I was really thinking
I was putting a curveball here.
923
00:43:02,413 --> 00:43:04,549
Caraway, yeah.
But Declan's got it.
924
00:43:04,549 --> 00:43:06,251
And he doesn't seem too perturbed.
925
00:43:06,251 --> 00:43:09,054
One thing's for sure is
they're gonna have to pull a
good dish out
926
00:43:09,054 --> 00:43:12,023
'cause they've got a 1-in-3
chance of going home.
927
00:43:13,424 --> 00:43:15,093
(STOVE IGNITION CLICKS)
928
00:43:15,093 --> 00:43:16,962
MALISSA: On!
RHIANNON: Come on, Malissa!
929
00:43:16,962 --> 00:43:18,396
Keep going!
CATH: Come on!
930
00:43:18,396 --> 00:43:19,898
ADI: You've got this, Mal!
931
00:43:20,899 --> 00:43:22,634
MALISSA: I've never really
cooked with raisins before,
932
00:43:22,634 --> 00:43:24,602
but I've got to make peace
and move on!
933
00:43:24,602 --> 00:43:28,139
I'm gonna with
a rum and raisin combination
934
00:43:28,139 --> 00:43:30,008
'cause that's the first thing
that comes to mind.
935
00:43:32,610 --> 00:43:35,413
CATH: What are you up to,
Malissa? I'm gonna do a rum
and raisin...
936
00:43:35,413 --> 00:43:37,082
Yeah, OK. ...semifreddo.
937
00:43:37,082 --> 00:43:39,017
Yeah!
With a raisin compote.
938
00:43:39,017 --> 00:43:40,151
Cool!
939
00:43:40,485 --> 00:43:43,154
I said rum and raisin
straightaway 'cause it reminds
me of my dad.
940
00:43:43,154 --> 00:43:47,225
Yeah. I'm just trying
to get my semifreddo all done.
941
00:43:47,225 --> 00:43:49,560
You know, adding alcohol
can be a risk
942
00:43:49,560 --> 00:43:51,462
'cause it can cause it not to set.
943
00:43:51,462 --> 00:43:53,932
This is a recipe
I've never made before,
944
00:43:53,932 --> 00:43:55,734
so that's a bit nerve-racking.
945
00:43:55,734 --> 00:43:57,302
It's definitely a risk
946
00:43:57,302 --> 00:44:00,105
making something
that I haven't made before.
947
00:44:00,105 --> 00:44:03,909
These situations, you have
no choice. You have to do it.
948
00:44:03,909 --> 00:44:05,410
RHIANNON: Come on, Mal! (CLAPS)
949
00:44:05,410 --> 00:44:07,078
Can't really taste the rum.
950
00:44:08,079 --> 00:44:11,182
I tried to play to my strengths
in round 1 and it didn't work.
951
00:44:11,182 --> 00:44:15,320
So, round 2, everything
is riding on these raisins.
952
00:44:16,855 --> 00:44:18,489
I don't want to go home.
953
00:44:19,524 --> 00:44:23,528
You guys have got a lot to
work out. Only 45 minutes to
go!
954
00:44:23,528 --> 00:44:25,163
ANDY: Let's go! Come on!
Come on!
955
00:44:25,163 --> 00:44:27,398
CATH: Come on! Come on! Yes!
RALPH: Go! Let's go, mate!
956
00:44:27,398 --> 00:44:28,900
Oh, sorry!
957
00:44:28,900 --> 00:44:31,703
ANTONIO: Olives are not
my pick of the litter,
958
00:44:31,703 --> 00:44:33,204
but, you know, here we are.
959
00:44:33,204 --> 00:44:38,043
So I'm going to be making a
goat's cheese creme pat
mille-feulle
960
00:44:38,043 --> 00:44:40,078
with a kalamata olive, uh, caramel.
961
00:44:40,078 --> 00:44:42,213
Antonio! Oh, my God!
962
00:44:42,213 --> 00:44:46,217
RHIANNON: So he's doing a
rough puff? Yeah, that's risky business.
963
00:44:46,217 --> 00:44:47,919
'Mille-feulle' means
'a thousand layers'
964
00:44:47,919 --> 00:44:50,321
and it's a very intricate dessert.
965
00:44:50,321 --> 00:44:52,423
The rough puff needs to be fold
966
00:44:52,423 --> 00:44:55,093
and then rested and then fold
and then rested,
967
00:44:55,093 --> 00:44:58,263
and that's how you create
those amazing layers of flakiness.
968
00:44:58,263 --> 00:45:01,466
It's not an easy dish to pull off.
969
00:45:01,466 --> 00:45:03,134
Antonio.
Hello, mate.
970
00:45:03,134 --> 00:45:05,703
Shaking off, uh,
the woes of round 1?
971
00:45:05,703 --> 00:45:08,006
I mean, that's the only thing
you can do, right?
972
00:45:08,006 --> 00:45:10,275
So it's, um... It's a new
cook, so let's do it.
973
00:45:10,275 --> 00:45:11,810
What's the dish? What're you
making? Yeah?
974
00:45:11,810 --> 00:45:13,411
I'm doing
a goat's cheese mille-feulle
975
00:45:13,411 --> 00:45:15,480
with a kalamata caramel.
976
00:45:16,481 --> 00:45:19,584
A goat's cheese mille-feulle...
So you're making a rough puff?
977
00:45:19,584 --> 00:45:21,286
Correct.
I'm guessing? Wow. OK.
978
00:45:21,286 --> 00:45:24,990
It's already, um, first fold.
Two folds are already in the freezer.
979
00:45:24,990 --> 00:45:28,726
So it's gonna be rectangular,
so there are gonna be three levels.
980
00:45:28,726 --> 00:45:30,561
And the layers in between the
two?
981
00:45:30,561 --> 00:45:33,731
So, layers in between is gonna
be a creme pat with, um,
goat's cheese.
982
00:45:33,731 --> 00:45:37,235
I'm gonna do some of the
kalamata olive caramel in between,
983
00:45:37,235 --> 00:45:38,870
then repeat.
984
00:45:38,870 --> 00:45:41,406
I've got one question before we
go. Yep?
985
00:45:41,406 --> 00:45:44,910
Park the rough puff, 'cause I
think it's ambitious in an hour.
986
00:45:44,910 --> 00:45:46,744
But I'm backing you.
OK. OK.
987
00:45:46,744 --> 00:45:49,881
Have you done these flavours
before?
988
00:46:02,160 --> 00:46:06,431
Park the rough puff, 'cause I
think it's ambitious in an hour...
989
00:46:06,431 --> 00:46:07,498
OK.
...but I'm backing you.
990
00:46:07,498 --> 00:46:10,701
OK.Have you done these flavours
before?
991
00:46:10,701 --> 00:46:12,170
No.
992
00:46:13,338 --> 00:46:15,506
I've never done them, but, I mean,
993
00:46:15,506 --> 00:46:18,643
I'm parting from, you know,
sort of like a cheeseboard
994
00:46:18,643 --> 00:46:20,578
and I'm also parting
from salted caramel.
995
00:46:20,578 --> 00:46:23,181
Maybe I can get the saltiness
from the kalamata olives
996
00:46:23,181 --> 00:46:25,216
into the caramel.
997
00:46:25,216 --> 00:46:26,417
Um...
(EXHALES)
998
00:46:26,417 --> 00:46:28,553
Hey, you've only got 40
minutes. Yes.
999
00:46:28,553 --> 00:46:30,388
Get a wriggle on, mate. Good
luck. Thank you.
1000
00:46:30,388 --> 00:46:32,390
The MasterChef kitchen
is a funny place.
1001
00:46:32,390 --> 00:46:35,193
You can do crazy things
and mix crazy flavours
1002
00:46:35,193 --> 00:46:36,962
and actually create
and amazing dish.
1003
00:46:36,962 --> 00:46:38,729
Yowza! That's hot.
1004
00:46:38,729 --> 00:46:42,533
Hey, it looks like I'm a
betting man, so I'm betting on
myself today.
1005
00:46:42,533 --> 00:46:44,035
Hot news from the bench visit.
1006
00:46:44,035 --> 00:46:47,238
So, Antonio's decided
to really push the boat out.
1007
00:46:47,238 --> 00:46:52,477
He's going to do a goat's
cheese and olive caramel
mille-feuille.
1008
00:46:52,477 --> 00:46:54,679
Is he trying to do a rough
puff?
1009
00:46:54,679 --> 00:46:56,882
He's doing a rough puff.
He's doing a rough puff.
1010
00:46:56,882 --> 00:46:58,616
And then there's also a big caramel
1011
00:46:58,616 --> 00:47:01,586
that's gonna carry
the black olive flavour, right.
1012
00:47:01,586 --> 00:47:03,654
It's risky.
It is.
1013
00:47:03,654 --> 00:47:06,524
(LAUGHS) It's getting there.
1014
00:47:09,294 --> 00:47:12,130
What do you think?
Ooh!
1015
00:47:12,130 --> 00:47:14,199
Gosh, I might get drunk
making this one.
1016
00:47:14,199 --> 00:47:15,733
(LAUGHS)
1017
00:47:15,733 --> 00:47:18,669
I'm making
a rum and raisin semifreddo
1018
00:47:18,669 --> 00:47:20,906
with a raisin compote.
1019
00:47:20,906 --> 00:47:22,807
My semifreddo is done
1020
00:47:22,807 --> 00:47:25,410
and I've got to get this in
blast chiller so that can set.
1021
00:47:25,410 --> 00:47:27,212
THEO: Go, Malissa!
1022
00:47:27,212 --> 00:47:29,547
(CONTESTANTS CHEER)
1023
00:47:29,547 --> 00:47:31,682
I know that I don't have
a lot of time,
1024
00:47:31,682 --> 00:47:34,785
so I've pulled out the pressure
cooker again to make a compote
1025
00:47:34,785 --> 00:47:38,056
because I want to rehydrate
these raisins
1026
00:47:38,056 --> 00:47:41,927
and I want to make sure that
they're nice and plump and juicy.
1027
00:47:41,927 --> 00:47:43,694
Malissa.
Hello!
1028
00:47:43,694 --> 00:47:45,096
Hey, Malissa.
How's it going?
1029
00:47:45,096 --> 00:47:46,464
I'm good. How are you?
1030
00:47:46,464 --> 00:47:49,167
Where are you at right now?
What is where in your dish?
1031
00:47:49,167 --> 00:47:51,202
OK, so, the semifreddo
is in the blast chiller.
1032
00:47:51,202 --> 00:47:52,203
Good.
1033
00:47:52,203 --> 00:47:54,239
I've got my compote
in the pressure cooker.
1034
00:47:54,239 --> 00:47:55,373
Great.
1035
00:47:55,373 --> 00:47:57,842
I've got some hazelnuts in the oven
1036
00:47:57,842 --> 00:47:59,677
because I want to add
a crunchy element, so...
1037
00:47:59,677 --> 00:48:00,678
Sounds fun. Yes.
1038
00:48:00,678 --> 00:48:02,347
...I've kinda just got that
on the side.
1039
00:48:02,347 --> 00:48:03,448
I hope it's enough.
1040
00:48:03,448 --> 00:48:05,683
The best dishes
are simple to understand
1041
00:48:05,683 --> 00:48:08,286
and don't contain
too many moving parts.
1042
00:48:08,286 --> 00:48:10,688
OK. Oh, thank you. Thank you.
Go for it!
1043
00:48:10,688 --> 00:48:12,323
(LAUGHS)
1044
00:48:12,323 --> 00:48:14,159
THEO: Come on, guys.
Push now. Come on.
1045
00:48:14,159 --> 00:48:16,027
Come on! Let's go!
1046
00:48:19,397 --> 00:48:20,898
DECLAN: Alright, tahini time.
1047
00:48:25,036 --> 00:48:26,704
(CHUCKLES) Pretty nervous, hey.
1048
00:48:28,940 --> 00:48:31,977
My tahini dressing is done.
1049
00:48:31,977 --> 00:48:34,345
The fish is filleted.
1050
00:48:34,345 --> 00:48:36,347
Beautiful Murray cod.
1051
00:48:36,347 --> 00:48:38,849
I'm still reducing the sauce down.
1052
00:48:38,849 --> 00:48:40,918
Caraway seeds, they're a tricky one,
1053
00:48:40,918 --> 00:48:43,854
but I'm just gonna make sure
that this time around,
1054
00:48:43,854 --> 00:48:46,424
I really do pull through
with a MasterChef-worthy dish.
1055
00:48:46,424 --> 00:48:48,293
I've got to do a quick fried bread.
1056
00:48:48,293 --> 00:48:50,128
CATH: Yeah, yep, you can do it.
1057
00:48:50,128 --> 00:48:53,731
I'm adding some fried bread
to mop up that sauce.
1058
00:48:53,731 --> 00:48:56,067
I'm really just trying to
elevate this dish where I can.
1059
00:48:56,067 --> 00:49:00,005
Top 10 now, so I need to start
doing some la-di-da fancy stuff.
1060
00:49:00,005 --> 00:49:01,472
Mm.
1061
00:49:01,472 --> 00:49:05,977
I hope you think my ingredients
are worth going for it
1062
00:49:05,977 --> 00:49:07,712
'cause you've only got 30
minutes to go!
1063
00:49:07,712 --> 00:49:10,081
(CONTESTANTS AND JUDGES CHEER)
1064
00:49:10,081 --> 00:49:11,916
30 minutes.
1065
00:49:11,916 --> 00:49:13,551
How are they going?
1066
00:49:13,551 --> 00:49:17,122
Oh, I'm a little bit worried
about all of them, to be honest.
1067
00:49:17,122 --> 00:49:21,026
I feel like they're treating
it like a 75-minute cook, you
know?
1068
00:49:21,026 --> 00:49:24,262
I think MasterChef just
creates, like, a black hole
1069
00:49:24,262 --> 00:49:25,997
that just sucks all your time up.
1070
00:49:25,997 --> 00:49:27,465
OK, let's go.
1071
00:49:27,465 --> 00:49:31,636
I'm a bit worried, but my creme
pat, it's actually tasting
really nice
1072
00:49:31,636 --> 00:49:33,304
and my rough puff is in the oven,
1073
00:49:33,304 --> 00:49:36,341
so now I really need to
get the caramel done quick.
1074
00:49:36,341 --> 00:49:38,376
Alright, let's go. Come on,
Antonio!
1075
00:49:38,376 --> 00:49:40,545
Let's go! Come on!
Come on!
1076
00:49:40,545 --> 00:49:41,912
Get the olives out!
1077
00:49:41,912 --> 00:49:44,882
The first olive I pick,
I notice they're not pitted,
1078
00:49:44,882 --> 00:49:47,752
so now I need to pit 100g of olive.
1079
00:49:47,752 --> 00:49:49,787
(SIGHS) Jeez.
1080
00:49:49,787 --> 00:49:51,189
They're not pitted, these olives.
1081
00:49:51,189 --> 00:49:53,024
Oh, you're kidding.
1082
00:49:54,392 --> 00:49:56,661
Antonio, I think we've come
at the right time
1083
00:49:56,661 --> 00:49:58,963
because Maggie has
some help for you.
1084
00:49:58,963 --> 00:50:00,798
Squash them, usually on a board,
1085
00:50:00,798 --> 00:50:04,035
and it squeezes out without
destroying the whole olive.
1086
00:50:04,035 --> 00:50:06,504
CATH: Ah, good, good. OK.
Awesome, Antonio.
1087
00:50:06,504 --> 00:50:09,240
You can use a knife if you
like. Oh, good on you, Maggie.
1088
00:50:09,240 --> 00:50:12,977
You've chosen a very ambitious
idea. Show us an ambitious dish.
1089
00:50:12,977 --> 00:50:14,379
Yes. Thank you, girls.
1090
00:50:14,379 --> 00:50:15,713
Give him some love.
1091
00:50:15,713 --> 00:50:18,116
(CONTESTANTS CHEER AND APPLAUD)
1092
00:50:20,251 --> 00:50:21,286
20 minutes!
1093
00:50:23,421 --> 00:50:25,256
Bit hot.
1094
00:50:25,256 --> 00:50:29,460
My compote that I've got from
the pressure cooker is done.
1095
00:50:29,460 --> 00:50:33,398
The raisins are plump.
They've hydrated really well.
1096
00:50:33,398 --> 00:50:35,633
RUE: How is it? How is it
tasting?
1097
00:50:35,633 --> 00:50:36,867
It's a bit sweet.
1098
00:50:36,867 --> 00:50:38,869
Some vinegar?
Have you got some vinegar?
1099
00:50:38,869 --> 00:50:40,071
No, I'll get something.
1100
00:50:40,071 --> 00:50:41,739
Bit of a light bulb moment for me.
1101
00:50:41,739 --> 00:50:44,775
To balance out the sweetness,
I'm adding in verjuice,
1102
00:50:44,775 --> 00:50:46,977
one of Maggie Beer's famous products.
1103
00:50:46,977 --> 00:50:48,913
Go, Malissa.
Yes, Mal!
1104
00:50:48,913 --> 00:50:51,082
Verjuice.
Yeah, verjuice.
1105
00:50:51,082 --> 00:50:52,083
For sure.
1106
00:50:52,483 --> 00:50:55,320
I've also added in some
cinnamon just to break up those flavours.
1107
00:50:55,320 --> 00:50:57,555
I've got that reducing down
1108
00:50:57,555 --> 00:51:01,359
and I'm just continually
tasting and trying to get this right.
1109
00:51:01,359 --> 00:51:02,827
More of this.
1110
00:51:02,827 --> 00:51:05,130
Jeez, I used nearly the whole
bottle!
1111
00:51:05,130 --> 00:51:07,932
We all hope that you can
deliver on those big ideas.
1112
00:51:07,932 --> 00:51:09,734
You've got 20 minutes.
1113
00:51:09,734 --> 00:51:13,638
JOCK: Let's go, guys.
Come on! Let's go, guys!
1114
00:51:15,673 --> 00:51:17,942
DECLAN: I have all my elements done,
1115
00:51:17,942 --> 00:51:20,811
so now I'm just gonna
work on my sauce
1116
00:51:20,811 --> 00:51:23,013
that I'm gonna baking the fish in.
1117
00:51:23,013 --> 00:51:25,783
I want to do caraway seeds a justice.
1118
00:51:25,783 --> 00:51:27,985
Very strong flavour.
1119
00:51:27,985 --> 00:51:30,655
That smells good, Dec.
Thank you.
1120
00:51:30,655 --> 00:51:32,890
(SINGSONGS) Declan.
Jock.
1121
00:51:32,890 --> 00:51:34,225
What's happening?
How are you, mate?
1122
00:51:34,225 --> 00:51:37,328
Yeah, good.
So, I'm doing baked Murray cod.
1123
00:51:37,328 --> 00:51:39,063
It's got the caraway seeds.
Here?
1124
00:51:39,063 --> 00:51:41,766
Yeah, I've already
toasted them all off in there.
1125
00:51:41,766 --> 00:51:44,135
Toasted and blitzed
or just toasted and whole?
1126
00:51:44,135 --> 00:51:45,470
Just toasted and whole.
Oh, yeah?
1127
00:51:45,570 --> 00:51:48,038
And then what's gonna happen
with that? Is it going to stay
whole?
1128
00:51:48,038 --> 00:51:49,774
Yeah, yeah. OK.
1129
00:51:49,774 --> 00:51:51,376
Could... could that be an issue?
1130
00:51:53,711 --> 00:51:55,112
Um...
1131
00:51:57,215 --> 00:51:59,850
Hey, um, I'm gonna...
I'm gonna leave you.
1132
00:51:59,850 --> 00:52:01,919
Yeah, of course.
Good luck.
1133
00:52:01,919 --> 00:52:04,322
What's gone wrong?
I'm not sure.
1134
00:52:05,490 --> 00:52:07,692
Of course I taste it
1135
00:52:07,692 --> 00:52:10,761
and these caraway seeds
get stuck in your teeth.
1136
00:52:10,761 --> 00:52:13,498
It's like a raw grain of rice.
1137
00:52:15,300 --> 00:52:17,435
Nah, it's going.
1138
00:52:18,769 --> 00:52:19,870
Oh, shit.
1139
00:52:20,004 --> 00:52:23,441
I quickly ditch the whole sauce
and start from scratch again.
1140
00:52:23,441 --> 00:52:25,776
Oh, my God.
1141
00:52:25,776 --> 00:52:27,545
20 minutes to go.
1142
00:52:27,545 --> 00:52:29,647
Shit.
1143
00:52:29,647 --> 00:52:31,416
This could be me going home today.
1144
00:52:31,416 --> 00:52:32,950
RHIANNON: Come on, mate.
1145
00:52:32,950 --> 00:52:34,985
Come on, Dec. Let's go, buddy.
RALPH: Let's go.
1146
00:52:45,930 --> 00:52:47,665
DECLAN: That needs to come off.
1147
00:52:47,665 --> 00:52:50,535
Come on, Dec!
Come on, Deccy. You can do it.
1148
00:52:50,535 --> 00:52:53,070
Come on, chin up, sweetie!
You got it!
1149
00:52:53,070 --> 00:52:54,605
Regather yourself.
1150
00:52:54,605 --> 00:52:57,408
I've chucked my original sauce out.
1151
00:52:57,408 --> 00:53:00,845
And the new one, I'm just gonna
blitz these up in the spice grinder
1152
00:53:00,845 --> 00:53:02,647
so you don't get that
grittiness in your mouth.
1153
00:53:02,647 --> 00:53:05,383
And, yeah, starting
from square one again, so...
1154
00:53:07,184 --> 00:53:08,786
Yeah, I'm pretty nervous.
1155
00:53:08,786 --> 00:53:11,722
It's not ideal that I need
to start this sauce again,
1156
00:53:11,722 --> 00:53:13,624
because I wanted to cook it down,
1157
00:53:13,624 --> 00:53:16,093
really sort of get
some depth of flavour.
1158
00:53:16,093 --> 00:53:17,928
I don't have that time now.
1159
00:53:19,630 --> 00:53:22,267
We all hope that you can
deliver on those big ideas.
1160
00:53:22,267 --> 00:53:23,901
You've got 15 minutes to go.
1161
00:53:23,901 --> 00:53:26,003
(CONTESTANTS CHEER)
1162
00:53:26,003 --> 00:53:27,972
RHIANNON: Come on, Antonio.
1163
00:53:27,972 --> 00:53:30,007
You bet.
CATH: Come on, Mal!
1164
00:53:31,141 --> 00:53:33,143
BRENT: Yeah, come on!
Let's go, Deccy!
1165
00:53:34,379 --> 00:53:36,414
Pretty nervous, but it's crunch time.
1166
00:53:36,414 --> 00:53:38,416
I need to get this fish
in the oven now.
1167
00:53:38,416 --> 00:53:41,151
I know the flavours of the sauce
1168
00:53:41,151 --> 00:53:43,554
aren't gonna be as punchy
as I would have liked.
1169
00:53:43,554 --> 00:53:46,424
But time isn't on my side.
1170
00:53:46,424 --> 00:53:48,459
I've just gotta get this fish
cooked perfectly.
1171
00:53:48,459 --> 00:53:49,994
Right.
1172
00:53:51,462 --> 00:53:55,600
Whew. It's a lot riding on...
on the one dish.
1173
00:53:55,600 --> 00:53:58,303
Come on, Antonio.
You've got this, love.
1174
00:53:58,303 --> 00:54:02,172
The pressure points for my
dish today are definitely the
rough puff
1175
00:54:02,172 --> 00:54:03,974
and the olive caramel.
1176
00:54:03,974 --> 00:54:05,843
So I need to finish off my caramel,
1177
00:54:05,843 --> 00:54:07,945
balance the flavour with the olives
1178
00:54:07,945 --> 00:54:10,348
and check my rough puff
that's in the oven
1179
00:54:10,348 --> 00:54:12,450
and then assemble, pretty much.
1180
00:54:12,450 --> 00:54:14,251
He's got a lovely idea,
but I just think
1181
00:54:14,251 --> 00:54:17,322
he's just trying to do too
much to do a mille-feuille in
an hour.
1182
00:54:17,322 --> 00:54:18,623
I know!
1183
00:54:23,561 --> 00:54:24,762
OK.
1184
00:54:24,762 --> 00:54:26,697
I hope I've balanced it.
1185
00:54:30,200 --> 00:54:32,136
How is it, Mal?
1186
00:54:33,771 --> 00:54:34,772
Good?
1187
00:54:34,772 --> 00:54:36,741
Nice, Mal! Good one!
1188
00:54:36,741 --> 00:54:39,644
I feel like the flavours work.
1189
00:54:39,644 --> 00:54:41,679
Keep going! Not long, guys.
Let's go.
1190
00:54:41,679 --> 00:54:42,747
OK!
1191
00:54:42,947 --> 00:54:45,750
OK, you got a clear idea, Mal?
You know what you're doing?
1192
00:54:45,750 --> 00:54:46,917
Yep.
1193
00:54:47,217 --> 00:54:50,855
I've got all eyes on me while
I'm trying to unmould this semifreddo.
1194
00:54:52,457 --> 00:54:55,960
When you add alcohol
into frozen elements,
1195
00:54:55,960 --> 00:54:58,996
it can stop it from setting,
so it's such a risk.
1196
00:55:03,434 --> 00:55:06,704
Yeah, Malissa! Come on, looks
good!
1197
00:55:06,704 --> 00:55:08,506
It's perfectly frozen...
1198
00:55:08,506 --> 00:55:10,375
(CONTESTANTS CHEER)
1199
00:55:10,375 --> 00:55:12,810
...and I'm so relieved.
1200
00:55:12,810 --> 00:55:14,812
So now I just need to
bring it all together
1201
00:55:14,812 --> 00:55:16,847
and make sure that
it all works on the plate.
1202
00:55:18,516 --> 00:55:20,918
Listen up, guys. Listen up!
1203
00:55:20,918 --> 00:55:23,521
Use your raisin!
Don't get carried away.
1204
00:55:23,521 --> 00:55:25,956
'Olive' you have only got
five minutes to go!
1205
00:55:25,956 --> 00:55:27,525
(CONTESTANTS CHEER AND CLAP)
1206
00:55:28,593 --> 00:55:30,127
Let's go, come on!
1207
00:55:42,873 --> 00:55:45,109
ANTONIO: You know, you're
so focused in the kitchen
1208
00:55:45,109 --> 00:55:47,277
that you don't realise
what else is happening.
1209
00:55:47,277 --> 00:55:49,647
I'm putting all my effort
into the olive caramel.
1210
00:55:50,915 --> 00:55:52,450
How's that, Antonio?
1211
00:55:54,552 --> 00:55:56,120
(LAUGHS) Not bad!
1212
00:55:56,120 --> 00:55:58,456
You're nearly there!
1213
00:55:58,456 --> 00:56:01,392
Today was a gamble, but I'm
really happy about my decision.
1214
00:56:01,392 --> 00:56:05,996
You have the savouriness from
the amazing goat's cheese
creme pat.
1215
00:56:05,996 --> 00:56:09,066
The saltiness from
the kalamata-olive caramel.
1216
00:56:09,066 --> 00:56:11,469
So now I need to just
bring it all together
1217
00:56:11,469 --> 00:56:13,337
with my flaky rough puff.
1218
00:56:15,906 --> 00:56:17,374
These look like a biscuit.
1219
00:56:20,511 --> 00:56:22,413
Basically just looks
like shortbread.
1220
00:56:22,413 --> 00:56:25,349
They were supposed to be
soft and flaky.
1221
00:56:27,452 --> 00:56:31,221
That's one of three elements
that's gone wrong.
1222
00:56:33,791 --> 00:56:36,594
Let's go, Antonio.
Get everything together.
1223
00:56:36,594 --> 00:56:39,396
But I'm really liking
the olive caramel
1224
00:56:39,396 --> 00:56:41,065
and I'm happy with the creme pat,
1225
00:56:41,065 --> 00:56:42,733
so let's hope that
those two elements
1226
00:56:42,733 --> 00:56:44,669
can be enough to save me.
1227
00:56:44,669 --> 00:56:49,640
30 seconds!
30 seconds, let's go!
1228
00:56:49,640 --> 00:56:51,442
DECLAN: I take my fish
out of the oven.
1229
00:56:51,442 --> 00:56:53,544
The fish is looking perfect.
1230
00:56:53,544 --> 00:56:56,481
Yeah, I'm really happy with
the cook on that.
1231
00:56:56,481 --> 00:56:59,116
So fingers crossed. I hope I've
done enough to keep myself safe.
1232
00:56:59,116 --> 00:57:01,552
(CONTESTANTS SHOUT)
1233
00:57:01,552 --> 00:57:04,421
10, 9, 8,
1234
00:57:04,421 --> 00:57:07,458
7, 6, 5,
1235
00:57:07,458 --> 00:57:11,696
4, 3, 2, 1.
1236
00:57:11,696 --> 00:57:12,697
That's it!
1237
00:57:12,697 --> 00:57:16,233
Yay, Antonio!
1238
00:57:17,535 --> 00:57:19,103
MALISSA: Oh, good job!
1239
00:57:19,103 --> 00:57:21,506
(CONTESTANTS SHOUT
ENCOURAGEMENT)
1240
00:57:21,506 --> 00:57:23,974
(CONTESTANTS CHEER)
CATH: Yes!
1241
00:57:23,974 --> 00:57:25,442
Good job!
1242
00:57:25,442 --> 00:57:27,177
MALISSA: You are amazing.
1243
00:57:30,447 --> 00:57:31,882
ANTONIO: I'm gutted.
1244
00:57:31,882 --> 00:57:34,451
I know how it should taste.
I know how it should look.
1245
00:57:37,622 --> 00:57:40,257
RHIANNON: Antonio. Big air hug.
1246
00:57:40,257 --> 00:57:41,726
Just giving you a big hug.
(WEEPS)
1247
00:57:41,726 --> 00:57:43,060
You right, buddy?
1248
00:57:43,060 --> 00:57:45,095
(SNIFFLES)
1249
00:57:45,095 --> 00:57:46,664
Oh, Antonio!
1250
00:57:49,800 --> 00:57:51,268
You right?
1251
00:57:51,268 --> 00:57:52,737
Yep.
You did great.
1252
00:57:52,737 --> 00:57:54,404
You did so great.
1253
00:57:55,472 --> 00:57:56,941
Thank you.
You did amazing.
1254
00:57:56,941 --> 00:57:58,408
You did amazing too.
1255
00:57:58,408 --> 00:58:01,178
ANTONIO: When you put your
heart and soul into something
1256
00:58:01,178 --> 00:58:02,647
and it doesn't work out,
1257
00:58:02,647 --> 00:58:04,248
it's devastating.
1258
00:58:13,824 --> 00:58:16,393
NARRATOR: Get inspired
by our fabulous home cooks.
1259
00:58:16,393 --> 00:58:21,899
Stream full episodes of
MasterChef Australia now on 10 play.
1260
00:58:25,903 --> 00:58:28,873
Three very interesting cooks
that just happened.
1261
00:58:30,474 --> 00:58:32,442
It's all very well and good
for us to say,
1262
00:58:32,442 --> 00:58:35,946
"Well, you can do lots of
things with caraway and olives
and raisins,"
1263
00:58:35,946 --> 00:58:38,048
but when you have
to lean into something
1264
00:58:38,048 --> 00:58:39,717
you feel uncomfortable about...
1265
00:58:40,718 --> 00:58:41,852
I don't know.
1266
00:58:42,186 --> 00:58:45,055
I'm really interested to see
whether or not any of them were successful.
1267
00:58:45,055 --> 00:58:46,657
Shall we get the first one in?
Mm-hm.
1268
00:58:46,657 --> 00:58:48,959
MALISSA: Good luck.
Thanks. Thank you.
1269
00:58:48,959 --> 00:58:51,028
DECLAN: Good luck, buddy.
Cheers, buddy.
1270
00:58:53,798 --> 00:58:55,766
I'm super disappointed
that I couldn't get
1271
00:58:55,766 --> 00:58:58,869
a nice and flaky,
crispy piece of rough puff.
1272
00:58:58,869 --> 00:59:02,506
Hey, Antonio.
Hey, guys.
1273
00:59:02,506 --> 00:59:05,075
But I know the rest
of the elements are amazing
1274
00:59:05,075 --> 00:59:08,178
and I'm hoping that will
be enough to save me.
1275
00:59:11,181 --> 00:59:13,150
Antonio, what did you make us
today?
1276
00:59:13,150 --> 00:59:17,121
I made you guys a goat's
cheese and kalamata caramel
mille-feuille.
1277
00:59:17,121 --> 00:59:20,190
Let's just dive right in there.
1278
00:59:20,190 --> 00:59:22,760
Looking at the texture
of the pastry...
1279
00:59:22,760 --> 00:59:23,894
It's a bit tough.
1280
00:59:23,894 --> 00:59:25,763
...I'm guessing that's not
what you were intending.
1281
00:59:25,763 --> 00:59:27,031
Uh, no.
1282
00:59:29,566 --> 00:59:32,402
I'm sensing a lot of emotion
bubbling up here.
1283
00:59:32,402 --> 00:59:33,437
Whew!
1284
00:59:34,438 --> 00:59:37,474
It's the perfectionist in me
and... (EXHALES)
1285
00:59:37,474 --> 00:59:39,343
...the possibility of going home.
1286
00:59:41,045 --> 00:59:43,013
(BREATHES SHAKILY)
1287
00:59:43,013 --> 00:59:47,384
Making the promise to my
grandma pushed me to here,
1288
00:59:47,384 --> 00:59:50,087
but I feel that I want
to do it for me now.
1289
00:59:52,022 --> 00:59:53,557
(WEEPS)
1290
00:59:53,557 --> 00:59:57,394
I definitely lack confidence
in many areas of my life
1291
00:59:57,394 --> 01:00:00,497
and I feel confident in the kitchen.
1292
01:00:01,899 --> 01:00:03,467
Whew!
1293
01:00:03,467 --> 01:00:06,303
Sorry. It's been a rough puff
and a rough day.
1294
01:00:06,303 --> 01:00:07,705
(LAUGHS)
1295
01:00:09,406 --> 01:00:10,941
Antonio, you are so young.
1296
01:00:10,941 --> 01:00:13,744
I was 34 before I found food
1297
01:00:13,744 --> 01:00:18,415
and it was that clicking
moment that, "This is what I
want to do."
1298
01:00:18,415 --> 01:00:20,851
And I think you're even
younger than that.
1299
01:00:20,851 --> 01:00:22,319
Um, no, 34 actually.
1300
01:00:22,319 --> 01:00:25,122
(LAUGHS) See? You've got it.
1301
01:00:25,122 --> 01:00:28,058
Antonio, have self-belief.
We'll taste now.
1302
01:00:28,058 --> 01:00:29,493
Thank you.
JOCK AND ANDY: Thanks, Antonio.
1303
01:00:29,493 --> 01:00:30,895
Yeah.
MAGGIE: Thank you.
1304
01:00:40,237 --> 01:00:43,741
(PENSIVE MUSIC)
1305
01:00:51,415 --> 01:00:54,018
JOCK: There's... there's
a real waft of olives.
1306
01:00:55,953 --> 01:00:57,955
It's kind of a sweet kalamata smell.
1307
01:00:58,956 --> 01:00:59,990
Thank you.
1308
01:01:15,539 --> 01:01:21,979
How many times do we hear
contestants say, "Hopefully the
flavours work"?
1309
01:01:21,979 --> 01:01:24,448
These flavours really work. Yeah.
1310
01:01:25,449 --> 01:01:29,453
The combination of the goat's
cheese cream and the olive caramel...
1311
01:01:30,454 --> 01:01:32,923
...confoundingly spectacular.
1312
01:01:32,923 --> 01:01:35,492
I love the concept of it.
1313
01:01:35,492 --> 01:01:40,731
I love what I would call a
cheese course instead of dessert.
1314
01:01:42,566 --> 01:01:47,237
But you can't have a
mille-feuille without a good puff...
1315
01:01:48,238 --> 01:01:50,307
...sadly.
1316
01:01:50,307 --> 01:01:54,478
Had he have nailed the pastry,
this would've been safe as houses.
1317
01:01:55,479 --> 01:01:58,648
But it's such a critical
component of the dish,
1318
01:01:58,648 --> 01:02:00,150
you just can't ignore it.
1319
01:02:00,150 --> 01:02:01,585
Yeah.
1320
01:02:01,585 --> 01:02:04,021
This is in the danger zone. Yeah.
1321
01:02:04,021 --> 01:02:05,389
ANTONIO: Good luck.
Thank you.
1322
01:02:05,389 --> 01:02:07,191
Good luck, Mal.
Thank you.
1323
01:02:07,191 --> 01:02:09,193
I started this cook
with an ingredient
1324
01:02:09,193 --> 01:02:10,961
I'd never cooked with before
1325
01:02:10,961 --> 01:02:13,530
and now I've managed
to make a beautiful dessert
1326
01:02:13,530 --> 01:02:16,867
that I'm really happy with
and I'm so proud of that.
1327
01:02:17,868 --> 01:02:19,736
I hope that this will keep me safe.
1328
01:02:19,736 --> 01:02:21,005
JOCK: Hi.
Hello!
1329
01:02:21,005 --> 01:02:22,706
ANDY: Malissa.
Hi.
1330
01:02:25,309 --> 01:02:27,144
Why don't you introduce your
dish?
1331
01:02:27,144 --> 01:02:30,080
So I've made
a rum and raisin semifreddo
1332
01:02:30,080 --> 01:02:33,683
with a hazelnut crumb
and a raisin compote.
1333
01:02:33,683 --> 01:02:35,385
Are you happy with it?
1334
01:02:35,385 --> 01:02:38,188
I'm happy. I...I hope
that I balanced it well.
1335
01:02:38,188 --> 01:02:39,289
Right.
Yeah.
1336
01:02:39,556 --> 01:02:42,793
The raisins were a lot sweeter
than what I thought they would be,
1337
01:02:42,793 --> 01:02:45,229
so I've tried to balance that
in the compote.
1338
01:02:45,229 --> 01:02:47,097
Why don't we put you
out of your misery?
1339
01:02:47,097 --> 01:02:48,132
Please do.
And we'll taste.
1340
01:02:48,132 --> 01:02:50,534
Enjoy. Thank you.
Thanks, Malissa.
1341
01:02:50,534 --> 01:02:52,169
She couldn't get out
of here quick enough.
1342
01:02:52,169 --> 01:02:53,670
(MELISSA LAUGHS) 'Bye!
1343
01:03:06,150 --> 01:03:09,153
(CONTEMPLATIVE MUSIC)
1344
01:03:20,264 --> 01:03:22,066
(ANDY SNIFFS)
1345
01:03:22,066 --> 01:03:24,334
She's done it again.
1346
01:03:24,334 --> 01:03:26,436
She saved some of her best
cooking for round 2.
1347
01:03:28,105 --> 01:03:30,340
The semifreddo is silky.
1348
01:03:30,340 --> 01:03:32,542
Like, it is luscious and delicious.
1349
01:03:32,542 --> 01:03:35,279
And then the hazelnuts
for some texture.
1350
01:03:35,279 --> 01:03:37,481
It's a really delicious dish.
1351
01:03:37,481 --> 01:03:39,316
MELISSA: And then
you have the compote,
1352
01:03:39,316 --> 01:03:41,018
these plump, juicy raisins
1353
01:03:41,018 --> 01:03:44,021
that have been rehydrated with
all of that aromatic goodness
1354
01:03:44,021 --> 01:03:46,556
and I really like
that it's not too sweet.
1355
01:03:46,556 --> 01:03:49,426
It's so beautifully balanced
against the whole.
1356
01:03:49,426 --> 01:03:53,497
It's creamy. The texture
is also in the raisin.
1357
01:03:53,497 --> 01:03:56,000
I mean, it's a dessert
I want to have.
1358
01:03:56,000 --> 01:03:58,702
Her ingredient was raisins
and, I mean, how good are they?
1359
01:03:58,702 --> 01:04:00,404
The texture of them, fantastic.
1360
01:04:00,404 --> 01:04:02,672
There was this sort of
agrodolce thing going on...
1361
01:04:02,672 --> 01:04:03,673
Yes!
1362
01:04:03,673 --> 01:04:05,943
...where it was very high acidity,
1363
01:04:05,943 --> 01:04:09,679
but because they were very
sweet, it's perfect.
1364
01:04:11,715 --> 01:04:13,183
Good luck!
Good luck, buddy.
1365
01:04:13,183 --> 01:04:14,318
Thank you.
1366
01:04:14,318 --> 01:04:15,986
The biggest thing
that I'm worried about
1367
01:04:15,986 --> 01:04:18,655
is the tomato caraway seed sauce.
1368
01:04:18,655 --> 01:04:23,360
I know it needed more time for
that flavour to really enhance.
1369
01:04:23,360 --> 01:04:26,096
Yeah, I'm extremely nervous.
1370
01:04:28,098 --> 01:04:29,967
JOCK: Declan.
Hello.
1371
01:04:35,739 --> 01:04:37,841
Ooh. (EXHALES SHARPLY)
1372
01:04:45,049 --> 01:04:47,884
(TENSE MUSIC)
1373
01:04:47,884 --> 01:04:49,319
Ooh!
1374
01:04:49,319 --> 01:04:50,854
(EXHALES SHARPLY)
1375
01:04:51,888 --> 01:04:52,856
What's the dish?
1376
01:04:52,856 --> 01:04:55,125
Caraway and tomato
baked Murray cod
1377
01:04:55,125 --> 01:04:57,928
with a tahini dressing
and fried bread.
1378
01:04:59,329 --> 01:05:01,999
How many times have you been
here in elimination?
1379
01:05:01,999 --> 01:05:04,568
One dish away from going home?
How many times?
1380
01:05:04,568 --> 01:05:06,670
Yeah. Seven, eight, nine.
1381
01:05:06,670 --> 01:05:08,205
Yeah.
(GASPS)
1382
01:05:08,205 --> 01:05:09,239
Yeah.
1383
01:05:09,239 --> 01:05:11,075
How do you stop coming here,
man?
1384
01:05:11,075 --> 01:05:16,013
Um, I think I just need to cook
with flavours that I know and I love
1385
01:05:16,013 --> 01:05:18,315
and dishes that I'm good at cooking.
1386
01:05:18,315 --> 01:05:20,217
What's your passion levels
for the dish you made?
1387
01:05:20,217 --> 01:05:23,187
The dish as a whole,
I'm happy with the flavours.
1388
01:05:23,187 --> 01:05:27,992
I'm happy I'm not getting grit
in my teeth from the caraway seeds.
1389
01:05:27,992 --> 01:05:30,160
Mate, we're gonna taste this
now. MELISSA: Thank you, Declan.
1390
01:05:30,160 --> 01:05:32,262
MAGGIE: Thanks, Declan.
Thanks, Maggie.
1391
01:05:42,239 --> 01:05:43,440
Thank you.
1392
01:05:58,989 --> 01:06:01,625
Um... I'm really worried for him.
1393
01:06:01,625 --> 01:06:06,763
The tomato-based sauce
is... underwhelming
1394
01:06:06,763 --> 01:06:08,832
because it just hasn't been
committed to.
1395
01:06:08,832 --> 01:06:10,700
It's lacking in dynamics.
1396
01:06:10,700 --> 01:06:12,502
Absolutely.
1397
01:06:12,502 --> 01:06:15,339
The sauce is the most
disappointing part.
1398
01:06:15,339 --> 01:06:19,676
But I think the Murray cod
is really good.
1399
01:06:19,676 --> 01:06:21,878
My bit was delicious.
1400
01:06:21,878 --> 01:06:24,348
It was glossy and silky inside.
1401
01:06:24,348 --> 01:06:25,749
It was super nice.
1402
01:06:25,749 --> 01:06:29,953
That's what he does. He does
that naturally very, very well.
1403
01:06:29,953 --> 01:06:32,622
Um, and he's done a reasonable
job with the caraway.
1404
01:06:32,622 --> 01:06:35,759
There is this waft
through that tomato sauce,
1405
01:06:35,759 --> 01:06:38,495
nice and sweet and beautiful.
1406
01:06:38,495 --> 01:06:42,132
Um, but it's one of those
middle-of-the-road dishes.
1407
01:06:42,132 --> 01:06:43,867
He's left himself vulnerable
1408
01:06:43,867 --> 01:06:46,103
and you never wanna be like
that in round 2.
1409
01:06:50,940 --> 01:06:54,778
I chose these ingredients
because I love them.
1410
01:06:54,778 --> 01:06:59,816
And I know that some of them
have challenged you.
1411
01:06:59,816 --> 01:07:01,918
And I'm not sorry.
1412
01:07:01,918 --> 01:07:05,021
I'm not sorry
because this is the arena
1413
01:07:05,021 --> 01:07:07,324
for you to expand your knowledge,
1414
01:07:07,324 --> 01:07:10,094
so always be ready to learn.
1415
01:07:10,094 --> 01:07:12,696
Give it up for Maggie Beer,
everybody!
1416
01:07:17,834 --> 01:07:19,303
ANDY: Tell you what, guys.
1417
01:07:19,303 --> 01:07:22,606
This competition
is getting mighty fierce.
1418
01:07:23,607 --> 01:07:27,043
A talented cook is going home today.
1419
01:07:29,813 --> 01:07:31,248
Let's talk about your dishes.
1420
01:07:32,449 --> 01:07:34,451
Malissa...
Yes.
1421
01:07:34,451 --> 01:07:38,021
It was sweet, sour, agrodolce,
boozy goodness.
1422
01:07:38,021 --> 01:07:40,257
You are not going anywhere.
1423
01:07:40,257 --> 01:07:41,258
Oh. Yay.
Well done.
1424
01:07:41,258 --> 01:07:43,327
ANDY: Well done, Malissa.
Malissa!
1425
01:07:48,732 --> 01:07:51,701
That means we're down to you
two - Declan, Antonio.
1426
01:07:53,036 --> 01:07:57,307
Declan, you brought us a sauce
with a fair few faults,
1427
01:07:57,307 --> 01:08:00,210
but the fish itself
was perfectly cooked
1428
01:08:00,210 --> 01:08:02,045
and delicious.
1429
01:08:02,045 --> 01:08:03,747
Antonio,
1430
01:08:03,747 --> 01:08:07,851
both your creme pat and your
caramel were beautiful.
1431
01:08:08,818 --> 01:08:12,122
However, the integral part
of your dish, the pastry,
1432
01:08:12,122 --> 01:08:15,024
not only was it not a rough puff,
1433
01:08:15,024 --> 01:08:17,394
it marred how the dish
ate as a whole.
1434
01:08:17,394 --> 01:08:21,998
And I hate to say it, Antonio,
but it's why you're going home.
1435
01:08:23,032 --> 01:08:24,201
It's OK.
1436
01:08:24,201 --> 01:08:26,536
Oh, shit.
1437
01:08:26,536 --> 01:08:27,671
Good man.
1438
01:08:29,906 --> 01:08:31,808
Antonio, you've brought us
1439
01:08:31,808 --> 01:08:34,611
so many delicious dishes
throughout your time here.
1440
01:08:34,611 --> 01:08:36,880
We are going to miss eating them.
1441
01:08:39,849 --> 01:08:41,485
We're going to miss you.
1442
01:08:41,485 --> 01:08:44,087
(SNIFFLES AND EXHALES)
1443
01:08:44,087 --> 01:08:45,922
I've loved every second of it.
1444
01:08:45,922 --> 01:08:49,626
It was always a dream for me
to cook for you guys.
1445
01:08:49,626 --> 01:08:53,263
And... Yeah, it's just...
It's been an honour.
1446
01:08:57,066 --> 01:08:59,769
Well, Antonio, come give us a hug.
1447
01:08:59,769 --> 01:09:03,207
Thank you very much. Great
honour, man. Pleasure to meet you.
1448
01:09:03,207 --> 01:09:04,374
See you, brother.
1449
01:09:04,374 --> 01:09:06,476
Keep believing in yourself, OK?
1450
01:09:06,476 --> 01:09:08,144
Thank you.
1451
01:09:08,144 --> 01:09:10,880
(SOBS)
1452
01:09:10,880 --> 01:09:12,716
Thanks for cooking for us.
Pleasure meeting you.
1453
01:09:14,451 --> 01:09:17,754
34 is the magic year, OK?
(CHUCKLES)
1454
01:09:17,754 --> 01:09:19,223
Thank you. 34.
1455
01:09:19,223 --> 01:09:20,824
(CONTINUES INAUDIBLY)
1456
01:09:20,824 --> 01:09:25,161
ANTONIO: For me, sharing food
is the way I say, "I love you."
1457
01:09:25,161 --> 01:09:26,896
I'm gonna miss you.
1458
01:09:26,896 --> 01:09:28,498
Food brings people together.
1459
01:09:28,498 --> 01:09:32,436
It's been an amazing
experience, surrounded with
amazing people, so...
1460
01:09:33,537 --> 01:09:37,073
CONTESTANT: 'Bye!
(ALL LAUGH)
1461
01:09:37,073 --> 01:09:38,542
(BOTH SPEAK INDISTINCTLY)
1462
01:09:38,542 --> 01:09:40,377
I've learned so much.
1463
01:09:40,377 --> 01:09:43,680
Give it up for Antonio,
everybody!
1464
01:09:43,680 --> 01:09:46,550
But I'm leaving
with my head held high...
1465
01:09:46,550 --> 01:09:48,818
(LOUD CHEERING)
1466
01:09:50,854 --> 01:09:53,590
...and I think my grandma
definitely would be proud.
1467
01:09:56,893 --> 01:09:59,696
NARRATOR: This week
on MasterChef Australia...
1468
01:09:59,696 --> 01:10:02,266
Lift your lids now.
1469
01:10:02,266 --> 01:10:04,468
(CONTESTANTS EXCLAIM)
1470
01:10:05,969 --> 01:10:07,504
Surprise!
1471
01:10:07,504 --> 01:10:11,140
...it's a week of wonder.
1472
01:10:11,140 --> 01:10:12,976
THEO: How cool's this?
MALISSA: Oh, wow!
1473
01:10:12,976 --> 01:10:15,979
CATH: Oh, look at that! (GASPS)
1474
01:10:15,979 --> 01:10:17,581
WOMAN:
In the MasterChef kitchen,
1475
01:10:17,581 --> 01:10:20,149
there's surprise,
intrigue, mysteries.
1476
01:10:20,149 --> 01:10:23,753
So there's never been
a better time...
1477
01:10:23,753 --> 01:10:26,222
MALISSA: I just want
this immunity so badly.
1478
01:10:26,222 --> 01:10:30,860
...to dazzle with
their best dishes yet.
1479
01:10:30,860 --> 01:10:34,130
It's boom, it's pow,
it's whack, it's wow!
1480
01:10:39,936 --> 01:10:42,272
Captions by Red Bee Media