1
00:00:07,341 --> 00:00:09,910
NARRATOR: Previously on
MasterChef Australia...
2
00:00:09,910 --> 00:00:12,980
(CONTESTANTS SQUEAL)
3
00:00:12,980 --> 00:00:14,715
Surprise!
4
00:00:14,715 --> 00:00:16,717
...a week of wonder...
5
00:00:16,717 --> 00:00:18,319
Oh, my goodness!
6
00:00:18,319 --> 00:00:21,021
...got the creative juices flowing.
7
00:00:21,021 --> 00:00:24,225
CATH: It's our chance to
actually surprise the judges
this time.
8
00:00:24,225 --> 00:00:25,393
MELISSA: Amazing.
9
00:00:25,393 --> 00:00:28,296
And...
It's Nelly Robinson!
10
00:00:28,296 --> 00:00:32,233
...a Pressure Test
inspired by Peter Rabbit.
11
00:00:32,233 --> 00:00:33,501
Oh, look at that!
12
00:00:33,501 --> 00:00:37,071
...was the end of Ralph's
MasterChef story.
13
00:00:37,071 --> 00:00:38,372
Thank you so much, guys.
14
00:00:38,372 --> 00:00:39,373
Whoo!
Whoo!
15
00:00:39,373 --> 00:00:41,909
Then a caffeinated cook...
16
00:00:41,909 --> 00:00:44,112
MALISSA: Today, with coffee,
it's all about balance.
17
00:00:44,112 --> 00:00:46,814
...gave them two shots at immunity.
18
00:00:46,814 --> 00:00:48,849
THEO: Immunity is more
important than ever
19
00:00:48,849 --> 00:00:50,584
because there's only
eight of us left.
20
00:00:50,584 --> 00:00:53,787
And Malissa beat the chef
21
00:00:53,787 --> 00:00:56,857
and won a fairytale ending.
22
00:00:56,857 --> 00:01:00,027
Congratulations, you win the
pin!
23
00:01:00,027 --> 00:01:04,665
Tonight, our top 8
face an elimination.
24
00:01:04,665 --> 00:01:06,600
ADI: The competition is getting
harder and harder.
25
00:01:06,600 --> 00:01:08,836
The odds are just getting
narrower and narrower.
26
00:01:08,836 --> 00:01:14,475
And it's an absolute feast
for the senses.
27
00:01:18,279 --> 00:01:22,150
(SUSPENSEFUL MUSIC)
28
00:01:26,654 --> 00:01:28,756
RHIANNON: Oh, black-apron day.
CATH: I know.
29
00:01:28,756 --> 00:01:31,159
BRENT: I always smile on...
RUE: It's like a nervous smile.
30
00:01:31,159 --> 00:01:32,826
(GIGGLES NERVOUSLY)
31
00:01:32,826 --> 00:01:35,696
Top 8, I just can't believe it.
32
00:01:35,696 --> 00:01:38,266
I'm feeling really lucky
that I'm still here.
33
00:01:38,266 --> 00:01:40,534
But it's also elimination day.
34
00:01:40,534 --> 00:01:42,136
RUE: Oh, my gosh.
35
00:01:42,136 --> 00:01:43,771
CATH: We are all really good cooks,
36
00:01:43,771 --> 00:01:47,208
but it just comes down to
what happens on the day.
37
00:01:49,009 --> 00:01:52,045
ANDY: Hey!
Ooh!
38
00:01:52,045 --> 00:01:53,614
Morning!
39
00:01:53,614 --> 00:01:56,116
Damn!
ANDY: Come on down!
40
00:01:56,116 --> 00:01:58,819
Wait till you see what we've
got in store for you.
41
00:02:00,053 --> 00:02:04,525
ADI: Behind the judges there's
this weird scientific lab
set-up
42
00:02:04,525 --> 00:02:07,328
of a lot of colourful Petri dishes.
43
00:02:07,328 --> 00:02:09,163
I've looked at a couple of
Petri dishes
44
00:02:09,163 --> 00:02:11,165
under the microscope in my time,
45
00:02:11,165 --> 00:02:15,203
but I didn't expect to see them
in the MasterChef kitchen.
46
00:02:15,203 --> 00:02:17,037
Morning, everyone. How you
feeling?
47
00:02:17,037 --> 00:02:18,306
CONTESTANTS: Morning.
Good.
48
00:02:18,306 --> 00:02:19,307
Yeah?
MAN: Great.
49
00:02:19,307 --> 00:02:20,608
Yeah?
Yeah.
50
00:02:20,608 --> 00:02:25,879
This competition, it is a
marathon, not a sprint.
51
00:02:25,879 --> 00:02:28,882
Just like in a marathon,
you need to keep a clear head,
52
00:02:28,882 --> 00:02:29,883
pace yourself
53
00:02:30,083 --> 00:02:33,153
and just keep putting
one foot in front of the other.
54
00:02:33,153 --> 00:02:35,689
And before you know it, you'll
be crossing that finish line
55
00:02:35,689 --> 00:02:39,159
and one of you will be lifting
that trophy.
56
00:02:39,159 --> 00:02:41,028
You've just got to stay ahead
of the game.
57
00:02:42,029 --> 00:02:43,264
RHIANNON: Yeah.
CATH: Mm.
58
00:02:43,264 --> 00:02:44,665
Theo, how you feeling?
59
00:02:44,665 --> 00:02:47,268
I'm feeling alright, but, um...
60
00:02:47,268 --> 00:02:49,703
...just looking behind you now,
though, it looks...
61
00:02:49,703 --> 00:02:54,308
I don't know what's going on.
It looks like a lab or
something, yeah.
62
00:02:54,308 --> 00:02:55,909
So I'm a bit nervous now.
63
00:02:55,909 --> 00:02:59,847
I may have failed science in
high school a couple of times,
64
00:02:59,847 --> 00:03:02,650
so I could be in big trouble.
65
00:03:02,650 --> 00:03:04,652
(CHUCKLES) Not book-smart,
that's for sure.
66
00:03:04,652 --> 00:03:09,022
OK, this is a taste test,
but not as you know it.
67
00:03:09,022 --> 00:03:10,858
(EXHALES)
68
00:03:10,858 --> 00:03:12,460
It might look like these dishes
69
00:03:12,460 --> 00:03:16,497
are filled with all sorts of
weird and wonderful caviar,
70
00:03:16,497 --> 00:03:21,435
but, actually, each dish
contains a specially flavoured pearl.
71
00:03:21,435 --> 00:03:22,770
CATH: A pearl.
72
00:03:22,770 --> 00:03:24,071
Oh!
73
00:03:24,238 --> 00:03:28,742
These pearls have all been
created by distilling
individual ingredients
74
00:03:28,742 --> 00:03:30,878
down to their purest flavour.
75
00:03:30,878 --> 00:03:32,613
We've taken everything else away.
76
00:03:32,613 --> 00:03:35,249
No aromas, no textures.
77
00:03:35,249 --> 00:03:36,950
Interesting.
78
00:03:36,950 --> 00:03:40,688
In this taste test,
it is your job to identify
79
00:03:40,688 --> 00:03:43,757
the ingredient encapsulated
in the pearl
80
00:03:43,757 --> 00:03:46,527
by just flavour alone.
81
00:03:47,528 --> 00:03:49,062
It's so interesting.
82
00:03:49,062 --> 00:03:52,132
So one by one,
you're gonna step forward
83
00:03:52,132 --> 00:03:54,034
and taste one of
the flavoured pearls.
84
00:03:54,034 --> 00:03:56,570
We're gonna start with
simple flavours first,
85
00:03:56,570 --> 00:03:59,072
the ones that are easy to identify,
86
00:03:59,072 --> 00:04:03,110
but they're gradually gonna
get tougher and tougher as we
go along.
87
00:04:04,111 --> 00:04:07,180
If you guess that flavour
correctly, you'll stay in the game,
88
00:04:07,180 --> 00:04:10,318
if you get it wrong,
you fall into round 2,
89
00:04:10,318 --> 00:04:13,287
from where someone
will be eliminated.
90
00:04:14,455 --> 00:04:18,826
The taste test will end after
four cooks have guessed incorrectly.
91
00:04:18,826 --> 00:04:21,895
Got it?
Yeah.
92
00:04:21,895 --> 00:04:24,732
You got it?
CONTESTANTS: Yes!
93
00:04:24,732 --> 00:04:26,099
Alright.
94
00:04:26,099 --> 00:04:27,968
ADI: The competition
is getting harder and harder.
95
00:04:27,968 --> 00:04:31,038
One slip-up on the day,
it's enough to send you home.
96
00:04:31,038 --> 00:04:32,740
I don't even want to take the chance.
97
00:04:32,740 --> 00:04:35,242
I just want to be safe in round 1.
98
00:04:35,242 --> 00:04:40,848
Who's gonna go first? Well, I
reckon the way you walked in
will do.
99
00:04:40,848 --> 00:04:43,083
Which means, Theo,
you're up first, mate.
100
00:04:43,083 --> 00:04:44,952
Let's go.
Go, Theo!
101
00:04:46,286 --> 00:04:47,555
All ready, mate?
102
00:04:49,289 --> 00:04:51,959
THEO: I think I've been
preparing my whole life for
this challenge
103
00:04:51,959 --> 00:04:53,961
because I've eaten
a helluva lot of food.
104
00:04:54,962 --> 00:04:57,698
Remember, we're going from
easiest to hardest
105
00:04:57,698 --> 00:05:00,000
and we're starting right here,
OK?
106
00:05:00,000 --> 00:05:03,371
I like to think I have a good
palate. I know flavours.
107
00:05:03,371 --> 00:05:06,707
I am pretty good at picking up
on particular ingredients.
108
00:05:06,707 --> 00:05:09,610
But when it's under pressure
like this,
109
00:05:09,610 --> 00:05:12,880
it's so hard to just focus
on what's in front of you.
110
00:05:19,119 --> 00:05:21,154
You can eat as much of that
as you like.
111
00:05:21,154 --> 00:05:22,890
(CONTESTANTS LAUGH)
112
00:05:22,890 --> 00:05:23,924
Get into it.
113
00:05:24,124 --> 00:05:28,128
I know what this is, but my
mind is playing tricks on me.
114
00:05:28,128 --> 00:05:29,830
What are you tasting?
115
00:05:29,830 --> 00:05:30,931
A lot of bitterness.
116
00:05:30,931 --> 00:05:33,601
Which means... Coffee.
117
00:05:33,601 --> 00:05:35,536
Coffee.
118
00:05:37,070 --> 00:05:38,105
Correct.
119
00:05:38,105 --> 00:05:40,408
Ah!
120
00:05:40,408 --> 00:05:41,909
Whoo-hoo!
121
00:05:43,744 --> 00:05:45,646
Rue, come on up.
122
00:05:45,646 --> 00:05:47,347
MALISSA: Go, Rue!
123
00:05:48,782 --> 00:05:51,519
My track history with taste tests
124
00:05:51,519 --> 00:05:54,488
has been absolutely horrible,
125
00:05:54,488 --> 00:05:56,757
so this is going to be hard.
126
00:05:56,757 --> 00:06:01,228
Rue, historically, you've been
quite nervous about taste tests.
127
00:06:01,228 --> 00:06:02,896
How are you feeling about this
one?
128
00:06:02,896 --> 00:06:05,433
Nervous. (LAUGHS)
Nervous?
129
00:06:05,433 --> 00:06:06,867
What are you tasting?
130
00:06:06,867 --> 00:06:08,469
Oh, my gosh.
131
00:06:08,469 --> 00:06:12,740
The first taste I get
is like a hint of coconut,
132
00:06:12,740 --> 00:06:15,275
but I can barely taste anything.
133
00:06:15,275 --> 00:06:17,611
I'm doubting myself a little bit.
134
00:06:17,611 --> 00:06:19,613
Oh, honey, come on.
135
00:06:19,613 --> 00:06:21,549
Remember, your gut instinct
is usually right.
136
00:06:22,550 --> 00:06:24,485
I'm going to go with coconut.
137
00:06:27,087 --> 00:06:28,188
You are correct.
138
00:06:28,188 --> 00:06:30,290
(CONTESTANTS CHEER)
139
00:06:30,290 --> 00:06:32,493
I'm still in the game - look!
140
00:06:32,493 --> 00:06:34,628
Oh. It plays with your mind.
141
00:06:34,628 --> 00:06:36,497
Oh, my gosh. Wow.
142
00:06:36,497 --> 00:06:38,031
I was so unsure.
143
00:06:38,031 --> 00:06:39,199
Rhiannon, let's go.
Go, Rhi!
144
00:06:39,199 --> 00:06:41,201
(APPLAUSE)
145
00:06:43,704 --> 00:06:47,340
This taste test
is so deceivingly hard.
146
00:06:47,340 --> 00:06:49,376
They've taken away
all your other senses,
147
00:06:49,376 --> 00:06:53,146
so you can't see it,
you can't feel the texture,
148
00:06:53,146 --> 00:06:54,648
you don't really know what it is.
149
00:06:54,648 --> 00:06:56,950
It's, basically,
you're going in blind.
150
00:06:56,950 --> 00:06:59,352
Mint.
Straight up?
151
00:06:59,352 --> 00:07:00,353
Straight up.
152
00:07:00,353 --> 00:07:02,355
Easy as that. It was mint.
Oh!
153
00:07:03,524 --> 00:07:06,059
That just makes it so much
harder. Mm.
154
00:07:06,059 --> 00:07:07,995
You're gonna start
second-guessing yourself.
155
00:07:07,995 --> 00:07:09,129
Vanilla.
156
00:07:09,129 --> 00:07:10,898
Boom.
(LAUGHTER)
157
00:07:10,898 --> 00:07:13,867
The simplest thing can turn out
to be so difficult.
158
00:07:13,867 --> 00:07:15,603
Vanilla.
Vanilla.
159
00:07:15,603 --> 00:07:17,971
So far, everyone has been safe.
160
00:07:17,971 --> 00:07:20,874
I just hope it's something
that I immediately know.
161
00:07:20,874 --> 00:07:23,110
Thank you.
162
00:07:24,111 --> 00:07:26,814
There's no smell,
but it's bright green.
163
00:07:29,449 --> 00:07:32,986
It's a very earthy, robust herb,
164
00:07:32,986 --> 00:07:36,557
something I would use in a roast.
165
00:07:36,557 --> 00:07:39,960
I'm thinking it's thyme,
but it could also be rosemary.
166
00:07:44,097 --> 00:07:47,334
I can identify them both
separately if I'm looking at them,
167
00:07:47,334 --> 00:07:51,438
but now that I'm just eating
this pearl gel in my mouth,
168
00:07:51,438 --> 00:07:53,340
I'm like, "God, which one is
it?"
169
00:07:55,008 --> 00:07:58,846
I just need to pick one, and
pick the one that I'm slightly
more sure of.
170
00:07:59,847 --> 00:08:00,981
Thyme.
171
00:08:00,981 --> 00:08:02,583
Thyme.
172
00:08:07,621 --> 00:08:09,422
Unfortunately, thyme is incorrect.
173
00:08:09,422 --> 00:08:10,558
OK.
174
00:08:10,558 --> 00:08:12,292
It is rosemary. Rosemary.
175
00:08:12,292 --> 00:08:14,161
God, I second-guessed myself.
It's OK.
176
00:08:14,161 --> 00:08:15,663
I'm so sorry, Adi.
No, it's alright.
177
00:08:15,663 --> 00:08:17,565
That means that you're in
round 2. All good.
178
00:08:17,565 --> 00:08:18,632
Please step to the side.
179
00:08:18,632 --> 00:08:21,101
MALISSA: Good job, Adi.
180
00:08:21,101 --> 00:08:23,436
I did not want to be in round 2,
181
00:08:23,436 --> 00:08:25,839
and now I'm the first person
in round 2.
182
00:08:25,839 --> 00:08:28,375
This is just not what I wanted
in the slightest.
183
00:08:29,543 --> 00:08:32,145
Sometimes it is the flavours
that you know
184
00:08:32,145 --> 00:08:33,947
inside out and back to front,
185
00:08:33,947 --> 00:08:37,150
they are the most difficult
to recognise
186
00:08:37,150 --> 00:08:40,120
when you don't have a visual
cue of what it is
187
00:08:40,120 --> 00:08:42,155
and you don't have the texture
of what it is.
188
00:08:42,155 --> 00:08:43,957
Be careful before you give
your answer.
189
00:08:43,957 --> 00:08:45,492
Yeah, yep.
190
00:08:45,492 --> 00:08:46,994
OK, good idea.
191
00:08:46,994 --> 00:08:48,862
Brent, let's dance.
192
00:08:50,063 --> 00:08:53,934
With, you know, someone gone
in the first lap around the group,
193
00:08:53,934 --> 00:08:56,870
I'm thinking, like,
this might be really hard.
194
00:08:56,870 --> 00:09:00,040
Go your hardest.
Like, "Oh, God, am I next?"
195
00:09:06,179 --> 00:09:08,181
It seems so familiar.
196
00:09:08,181 --> 00:09:10,784
I can't put my finger on it.
197
00:09:10,784 --> 00:09:12,653
It's sweet.
198
00:09:12,653 --> 00:09:15,656
And all of a sudden
199
00:09:15,656 --> 00:09:18,391
I'm just thinking of
a bowl of porridge.
200
00:09:18,391 --> 00:09:19,960
Honey?
201
00:09:19,960 --> 00:09:21,328
Going with honey. Yeah.
202
00:09:21,328 --> 00:09:24,131
(TENSE MUSIC)
203
00:09:24,131 --> 00:09:26,299
Nailed it. Honey.
204
00:09:26,299 --> 00:09:29,402
(EXCLAMATIONS AND APPLAUSE)
205
00:09:31,204 --> 00:09:34,307
JOCK: Alright, Declan's your
name, but are pearls your game?
206
00:09:34,307 --> 00:09:35,776
That's what I want to know.
207
00:09:35,776 --> 00:09:39,512
There's about 40 caviar balls
in front of you.
208
00:09:39,512 --> 00:09:40,714
They're all the same size.
209
00:09:40,714 --> 00:09:41,982
Thank you, sir.
210
00:09:41,982 --> 00:09:45,252
And it's so hard when, texturally,
211
00:09:45,252 --> 00:09:48,388
you can't taste it
in its, like, normal form,
212
00:09:48,388 --> 00:09:50,157
and there's no smell.
213
00:09:50,157 --> 00:09:51,825
I'm just gonna give it my best shot.
214
00:09:55,663 --> 00:09:59,232
Love you closing your eyes.
It's like you're having a dream.
215
00:09:59,232 --> 00:10:00,267
Um...
216
00:10:01,669 --> 00:10:04,337
It's a very subtle flavour.
217
00:10:04,337 --> 00:10:07,074
It's, like, quite fresh, like aloe.
218
00:10:07,074 --> 00:10:10,077
It's not aloe, but, um...
219
00:10:10,077 --> 00:10:13,213
The taste is on
the tip of my tongue,
220
00:10:13,213 --> 00:10:15,248
but I don't have a clue what
it is.
221
00:10:15,248 --> 00:10:16,817
Bloody hell.
222
00:10:17,851 --> 00:10:19,987
I'm gonna have to just go with
the colour
223
00:10:19,987 --> 00:10:21,889
that I know is a bit of a clue,
224
00:10:21,889 --> 00:10:25,092
and I'm thinking
maybe it's some herbs.
225
00:10:27,394 --> 00:10:30,497
No, I'm just gonna
have to go coriander.
226
00:10:31,765 --> 00:10:33,133
That's my answer.
227
00:10:35,168 --> 00:10:36,203
Declan...
228
00:10:37,771 --> 00:10:39,272
...coriander is incorrect.
229
00:10:40,674 --> 00:10:41,942
You are in round 2.
230
00:10:41,942 --> 00:10:44,712
It is in fact -
you're gonna kick yourself...
231
00:10:46,379 --> 00:10:47,347
...cucumber.
232
00:10:47,347 --> 00:10:48,782
Oh, bummer!
233
00:10:48,782 --> 00:10:51,551
As soon as the judges told me
it was cucumber,
234
00:10:51,551 --> 00:10:52,986
I bloody knew it.
235
00:10:52,986 --> 00:10:54,421
Cucumber!
236
00:10:54,421 --> 00:10:57,090
Yeah. (LAUGHS)
237
00:10:58,091 --> 00:11:00,961
OK, we've been through one round,
238
00:11:00,961 --> 00:11:06,466
and already we have
two in round 2, Adi and Declan.
239
00:11:06,466 --> 00:11:08,201
Damn!
240
00:11:08,201 --> 00:11:10,003
We're looking for two more.
241
00:11:10,003 --> 00:11:12,339
Alright, now it's time for
round 2.
242
00:11:12,339 --> 00:11:13,373
Theo, you're up.
243
00:11:17,277 --> 00:11:19,780
Ooh!
Oh, that face isn't good.
244
00:11:21,281 --> 00:11:23,650
Lychee.
You are correct!
245
00:11:23,650 --> 00:11:25,652
MALISSA: Well done, Theo!
246
00:11:25,652 --> 00:11:26,920
Ready, Rue?
247
00:11:26,920 --> 00:11:28,088
MALISSA: Come on, Rue!
248
00:11:30,323 --> 00:11:31,491
Ginger?
249
00:11:31,491 --> 00:11:32,659
Correct!
250
00:11:32,659 --> 00:11:35,095
Oh! (SPEAKS INDISTINCTLY)
251
00:11:35,095 --> 00:11:37,164
Rhiannon. MALISSA: Whoo! Come
on, Rhiannon!
252
00:11:40,734 --> 00:11:42,235
Onion.
253
00:11:42,235 --> 00:11:44,637
Boom! Onion.
Oh, yes!
254
00:11:44,637 --> 00:11:45,839
Oh, my gosh!
255
00:11:45,839 --> 00:11:47,307
You are good, girl!
256
00:11:47,307 --> 00:11:48,942
You are good.
257
00:11:48,942 --> 00:11:51,344
My breath stinks.
(BOTH LAUGH)
258
00:11:51,344 --> 00:11:52,780
It's very concentrated.
Oh, my God!
259
00:11:52,780 --> 00:11:54,414
(JUDGES LAUGH)
260
00:11:54,414 --> 00:11:56,416
Oh, my goodness.
(LAUGHS)
261
00:11:56,416 --> 00:11:57,717
Oh, onion breath!
262
00:11:57,717 --> 00:12:00,020
Just got that.
I told you.
263
00:12:00,020 --> 00:12:02,422
I'm just waiting now - is
there a garlic one? Imagine
that.
264
00:12:02,422 --> 00:12:04,524
No-one wonder you guys
are so quick. It stank!
265
00:12:04,524 --> 00:12:06,626
(RUE AND RHIANNON LAUGH)
266
00:12:06,626 --> 00:12:07,995
OK, Cath.
267
00:12:07,995 --> 00:12:10,163
(LAUGHTER)
I told you.
268
00:12:10,163 --> 00:12:12,065
Get as far away from Rhiannon
as possible.
269
00:12:12,065 --> 00:12:13,733
She's trying to put you off.
270
00:12:13,733 --> 00:12:14,734
Alright.
271
00:12:14,734 --> 00:12:16,536
CATH: Thank you.
There you are.
272
00:12:18,138 --> 00:12:20,808
Oh. Mm.
273
00:12:20,808 --> 00:12:22,075
Oh, beetroot.
274
00:12:23,576 --> 00:12:24,845
You're right!
Oh!
275
00:12:24,845 --> 00:12:25,913
JOCK: There it is. See?
276
00:12:27,347 --> 00:12:29,049
So, Brent, we meet again.
277
00:12:29,049 --> 00:12:30,918
CATH: Come on, Brent.
278
00:12:32,285 --> 00:12:33,586
Mm.
279
00:12:35,255 --> 00:12:36,723
Watermelon?
280
00:12:36,723 --> 00:12:38,325
Correct.
281
00:12:39,626 --> 00:12:41,394
It's like nothing,
and then all of a sudden
282
00:12:41,394 --> 00:12:42,830
something just goes, "There it
is."
283
00:12:43,964 --> 00:12:45,365
It's weird, isn't it?
284
00:12:46,399 --> 00:12:48,802
JOCK: Stepping up a gear.
285
00:12:48,802 --> 00:12:50,838
Alright, here we go, round 3.
286
00:12:52,072 --> 00:12:54,908
Now we're onto the hardest level.
287
00:12:54,908 --> 00:12:57,677
OK, next up, Theo.
288
00:12:57,677 --> 00:12:59,612
Come on, Theo.
289
00:12:59,612 --> 00:13:02,950
Two wrong guesses,
looking for two more,
290
00:13:02,950 --> 00:13:04,784
and now it's my third guess.
291
00:13:04,784 --> 00:13:06,019
I'd better not get this wrong.
292
00:13:08,688 --> 00:13:11,892
It's such a strong, strong flavour
293
00:13:11,892 --> 00:13:13,560
that straightaway it hits me...
294
00:13:13,560 --> 00:13:15,795
Oh, Jesus.
295
00:13:15,795 --> 00:13:17,664
(SNORTS)
296
00:13:17,664 --> 00:13:19,432
(CLEARS THROAT) It's chilli.
297
00:13:19,432 --> 00:13:22,502
You're correct. (LAUGHS) It's
chilli.
298
00:13:24,504 --> 00:13:27,440
Ha. Righto. (COUGHS)
299
00:13:27,440 --> 00:13:30,944
I am on fire,
literally and physically.
300
00:13:30,944 --> 00:13:31,979
Whew.
301
00:13:31,979 --> 00:13:33,580
I've got 'em all right. Come
on!
302
00:13:33,580 --> 00:13:35,015
MELISSA: Rue.
303
00:13:35,015 --> 00:13:36,483
MALISSA: Come on, Rue!
304
00:13:37,617 --> 00:13:39,619
Theo goes before me,
305
00:13:39,619 --> 00:13:42,022
and he's gotten it, he's safe.
306
00:13:42,022 --> 00:13:46,626
I'm hoping this is a lucky
tasting, and I'll be safe too.
307
00:13:46,626 --> 00:13:48,461
Be calm. Yeah.
308
00:13:48,461 --> 00:13:49,762
Be critical.
309
00:13:53,733 --> 00:13:57,070
RUE: Straightaway I can
recognise the taste.
310
00:13:57,070 --> 00:13:59,672
Oh, my goodness. (COUGHS)
311
00:13:59,672 --> 00:14:03,176
I can tell that there's
a spice there. It lingers.
312
00:14:05,245 --> 00:14:07,047
(LAUGHS)
313
00:14:08,448 --> 00:14:10,383
I actually know
what this tastes like,
314
00:14:10,383 --> 00:14:12,319
but I don't know what it's
called!
315
00:14:12,319 --> 00:14:13,786
Wait! Wait!
316
00:14:13,786 --> 00:14:15,622
It's just escaping my mind.
317
00:14:15,622 --> 00:14:18,325
OK, work through it.
318
00:14:18,325 --> 00:14:22,262
Where would you eat it?
What would you eat it with?
319
00:14:22,262 --> 00:14:24,898
I've actually eaten
this stuff before,
320
00:14:24,898 --> 00:14:27,000
but what the heck is it?
321
00:14:27,000 --> 00:14:29,569
That's actually driving me nuts.
322
00:14:29,569 --> 00:14:33,506
I'm thinking so hard.
Nothing's coming to my mind.
323
00:14:33,506 --> 00:14:35,475
Oh, I'm unsure, but...
324
00:14:38,011 --> 00:14:39,312
...I'm going to say...
325
00:14:43,917 --> 00:14:46,119
I'm really unsure.
326
00:14:46,119 --> 00:14:47,487
Your answer is...
327
00:14:49,789 --> 00:14:51,058
Jalapeno.
328
00:14:54,127 --> 00:14:56,263
It's wrong.
329
00:14:56,263 --> 00:14:59,132
The correct answer is wasabi.
330
00:14:59,132 --> 00:15:00,733
Oh!
331
00:15:00,733 --> 00:15:02,869
I'm kicking myself.
332
00:15:02,869 --> 00:15:04,637
I'm so sorry, Rue.
333
00:15:04,637 --> 00:15:06,273
That means you're in round 2.
334
00:15:06,273 --> 00:15:08,241
Oh, my goodness.
So hard.
335
00:15:08,241 --> 00:15:09,642
Oh!
JOCK: That's how easy...
336
00:15:09,642 --> 00:15:10,643
Come on, Rhi.
337
00:15:10,643 --> 00:15:12,145
Oh!
Come on!
338
00:15:12,145 --> 00:15:15,782
So, the timing isn't lucky.
339
00:15:15,782 --> 00:15:18,318
Wow.
I'll give you that.
340
00:15:18,318 --> 00:15:19,519
You've done well.
It's alright.
341
00:15:19,519 --> 00:15:21,054
Oh! OK.
342
00:15:21,054 --> 00:15:25,925
With Rue, Adi and Declan in
round 2, we're looking for one
more cook.
343
00:15:25,925 --> 00:15:28,095
You ready, Rhiannon?
Let's go, Rhi-Rhi.
344
00:15:28,095 --> 00:15:30,063
All I can taste is onion.
345
00:15:36,803 --> 00:15:38,871
Even though I had all this
onion in my palate,
346
00:15:38,871 --> 00:15:42,842
they're so concentrated in
flavour, these pearls, it was instant.
347
00:15:43,910 --> 00:15:44,944
Cinnamon.
348
00:15:44,944 --> 00:15:46,046
Straight up.
349
00:15:46,046 --> 00:15:47,214
That's just what I taste.
350
00:15:47,214 --> 00:15:49,116
Well, you nailed it, so well done.
351
00:15:49,116 --> 00:15:51,284
Whoo!
Thank you very much.
352
00:15:51,284 --> 00:15:53,753
You're a master at this.
It's amazing.
353
00:15:53,753 --> 00:15:55,122
Quick and decisive.
354
00:15:56,123 --> 00:15:57,757
Alright, Cath.
355
00:15:57,757 --> 00:15:59,292
Go, Cath.
Let's go, Cath.
356
00:15:59,292 --> 00:16:00,393
Go, Cath!
357
00:16:00,393 --> 00:16:01,861
CATH: Thank you.
358
00:16:01,861 --> 00:16:04,664
So there's, yeah, one spot left
359
00:16:04,664 --> 00:16:06,899
to go into round 2.
360
00:16:06,899 --> 00:16:08,735
I don't want to be that person.
361
00:16:10,403 --> 00:16:12,172
I'm actually feeling really nervous.
362
00:16:15,542 --> 00:16:17,010
This is an odd taste.
363
00:16:17,010 --> 00:16:19,612
(TENSE MUSIC)
364
00:16:20,813 --> 00:16:24,017
I get this sweet, earthy flavour.
365
00:16:24,017 --> 00:16:26,753
It's really familiar,
but I'm not sure.
366
00:16:28,221 --> 00:16:30,423
Some critical thinking
going on there.
367
00:16:30,423 --> 00:16:32,792
That's good. It's really
playing with my brain.
368
00:16:32,792 --> 00:16:33,893
Mm.
369
00:16:33,893 --> 00:16:36,063
(TENSE MUSIC)
370
00:16:40,767 --> 00:16:43,336
(TENSE MUSIC)
371
00:16:43,336 --> 00:16:47,974
There's one spot left
to go into round 2.
372
00:16:47,974 --> 00:16:49,542
I don't want to be that person.
373
00:16:53,380 --> 00:16:55,182
I'm actually feeling really nervous.
374
00:16:58,051 --> 00:16:59,986
(TENSE MUSIC CONTINUES)
375
00:17:01,254 --> 00:17:02,722
Some critical thinking
going on there.
376
00:17:02,722 --> 00:17:05,225
That's good. It's really
playing with my brain.
377
00:17:05,225 --> 00:17:06,226
Mm.
378
00:17:06,226 --> 00:17:07,594
"This is an odd taste."
379
00:17:13,333 --> 00:17:14,501
And then, "Ha!"
380
00:17:14,501 --> 00:17:16,369
Carrot.
381
00:17:19,439 --> 00:17:20,973
Of course it's carrot.
382
00:17:23,510 --> 00:17:25,245
Oh, thank goodness, hey?
383
00:17:25,245 --> 00:17:26,546
Good on you, Cath.
384
00:17:26,546 --> 00:17:28,047
Oh, it's amazing.
385
00:17:28,047 --> 00:17:29,316
Breathe.
386
00:17:31,351 --> 00:17:33,420
Brent, you're up.
387
00:17:34,421 --> 00:17:35,722
Go, Brent!
388
00:17:35,722 --> 00:17:39,025
The flavours of these pearls,
they're getting more difficult.
389
00:17:39,025 --> 00:17:41,494
It's a pretty one, isn't it?
It is.
390
00:17:43,730 --> 00:17:46,599
Subtle, that's all I'm tasting. Subtle.
391
00:17:48,435 --> 00:17:49,736
JOCK: Don't overthink it.
392
00:17:49,736 --> 00:17:51,538
Yeah.
Yeah, I'm...
393
00:17:52,572 --> 00:17:53,540
I'm trying to think it.
394
00:17:53,540 --> 00:17:55,375
I'm getting a flavour that...
395
00:17:55,375 --> 00:17:57,977
...I can taste it
in all these different dishes,
396
00:17:57,977 --> 00:18:00,513
but I just cannot pick what it is.
397
00:18:01,581 --> 00:18:03,916
(WHISPERS) Drives you crazy.
398
00:18:05,152 --> 00:18:06,553
Work it through.
399
00:18:07,787 --> 00:18:11,124
Oh!
400
00:18:11,124 --> 00:18:13,092
You nearly have none left.
Yeah, I know.
401
00:18:13,092 --> 00:18:16,129
I've got one more spoon left
of these pearls,
402
00:18:16,129 --> 00:18:19,065
and my mind is absolutely blank.
403
00:18:19,065 --> 00:18:21,768
I'm just really confused.
404
00:18:24,003 --> 00:18:25,538
Answer time, dude. Let's go.
405
00:18:27,140 --> 00:18:29,342
You have no more pearls to consume.
406
00:18:30,377 --> 00:18:33,079
Brent, I need an answer.
I'm sorry, mate.
407
00:18:35,548 --> 00:18:38,017
(TENSE MUSIC)
408
00:18:46,659 --> 00:18:48,661
I was going to go turmeric.
409
00:18:49,896 --> 00:18:51,864
Turmeric is your answer?
Yeah.
410
00:18:55,368 --> 00:18:57,704
Turmeric...
411
00:19:00,940 --> 00:19:01,974
...is incorrect.
412
00:19:01,974 --> 00:19:03,210
Yeah.
413
00:19:03,210 --> 00:19:06,279
So sorry, Brent. You're in
round 2.
414
00:19:06,279 --> 00:19:09,749
The correct answer was saffron.
415
00:19:09,749 --> 00:19:11,451
Oh!
Saffron!
416
00:19:11,451 --> 00:19:13,920
Yeah, not turmeric. Saffron.
417
00:19:13,920 --> 00:19:16,489
Oh! Oh, man, like, I'm gutted.
418
00:19:16,489 --> 00:19:19,759
I really would have loved
to be safe,
419
00:19:19,759 --> 00:19:21,661
keep this thing safe
for another week.
420
00:19:23,062 --> 00:19:26,032
Theo, Rhiannon and Cath,
congratulations, you are safe.
421
00:19:26,032 --> 00:19:27,834
Oh! Oh!
Whew.
422
00:19:27,834 --> 00:19:30,337
You may head up onto the gantry.
423
00:19:30,337 --> 00:19:32,171
But you know what?
You've got to do this.
424
00:19:32,171 --> 00:19:33,640
You've got to go into
the eliminations.
425
00:19:33,640 --> 00:19:36,309
I haven't been in a
second-round elimination this
season yet.
426
00:19:36,309 --> 00:19:39,512
I've got the safety of the pin,
so let's do it.
427
00:19:39,512 --> 00:19:41,748
That was hard. It was really hard.
428
00:19:44,784 --> 00:19:47,820
Declan, Brent, Adi and Rue,
429
00:19:47,820 --> 00:19:50,857
today is all about stripping
things back to their purest form.
430
00:19:52,259 --> 00:19:54,093
In round 1 you tasted ingredients
431
00:19:54,093 --> 00:19:57,697
that had been stripped back
to their purest flavours,
432
00:19:57,697 --> 00:20:01,701
and in this round we would like
your dish to be inspired by something...
433
00:20:01,701 --> 00:20:04,003
...very simple and pure.
434
00:20:05,972 --> 00:20:07,507
And that is...
435
00:20:07,507 --> 00:20:08,775
...colour.
436
00:20:08,775 --> 00:20:10,510
CONTESTANTS: Oh.
437
00:20:13,913 --> 00:20:16,649
CONTESTANTS: Oh!
(BRENT LAUGHS)
438
00:20:16,649 --> 00:20:18,818
Yeah! Look at that!
Look at that!
439
00:20:21,488 --> 00:20:23,022
It's a rainbow.
440
00:20:24,857 --> 00:20:26,626
This is like being back in the club,
441
00:20:26,626 --> 00:20:28,895
all these lights flashing.
442
00:20:28,895 --> 00:20:31,531
(LAUGHS) It's beautiful. I
love it.
443
00:20:35,702 --> 00:20:40,273
In a moment, these light boxes
will cycle through a series of colours.
444
00:20:41,674 --> 00:20:45,545
Whichever colour the box
in front of you stops on
445
00:20:45,545 --> 00:20:49,215
is the colour that your dish
will need to highlight.
446
00:20:49,215 --> 00:20:50,983
OK. Ooh.
447
00:20:50,983 --> 00:20:52,852
Whatever you end up with,
448
00:20:52,852 --> 00:20:56,623
that colour needs to be
front and centre of your dish.
449
00:20:56,623 --> 00:20:58,425
Wow, that's awesome.
450
00:20:58,425 --> 00:21:00,059
ADI: This is a really
interesting challenge,
451
00:21:00,059 --> 00:21:02,395
'cause often when you're
cooking, if anything, I'm
trying to introduce
452
00:21:02,395 --> 00:21:04,764
lots of different types of
colour into my food.
453
00:21:04,764 --> 00:21:06,766
I'm just trying to think of
something I can make
454
00:21:06,766 --> 00:21:07,900
that's really monochromatic.
455
00:21:08,000 --> 00:21:10,803
Like, I could do a pumpkin
curry, which is all orange,
456
00:21:10,803 --> 00:21:13,373
or I could do a dessert
that's all orange.
457
00:21:13,373 --> 00:21:14,874
OK.
458
00:21:16,309 --> 00:21:17,677
Declan, what are you hoping
for?
459
00:21:17,677 --> 00:21:19,846
Um, green.
460
00:21:19,846 --> 00:21:22,081
Yeah, like, match my eye colour.
461
00:21:22,081 --> 00:21:24,150
CATH: Oh, how nice!
462
00:21:26,018 --> 00:21:27,854
Declan, your colour is...
463
00:21:33,926 --> 00:21:34,894
...red!
464
00:21:34,894 --> 00:21:36,262
THEO: Oh! Red's good.
465
00:21:36,262 --> 00:21:37,664
ADI: Red's good. Red's good.
466
00:21:37,664 --> 00:21:40,367
Brent, your dish colour is...
467
00:21:44,937 --> 00:21:46,172
Yellow.
468
00:21:47,173 --> 00:21:48,641
That's alright.
469
00:21:48,641 --> 00:21:49,809
Like saffron.
470
00:21:51,077 --> 00:21:52,044
Like turmeric.
471
00:21:52,044 --> 00:21:53,580
Too soon?
(LAUGHTER)
472
00:21:53,580 --> 00:21:55,214
It's all good.
473
00:21:55,214 --> 00:21:58,351
Adi, your colour...
474
00:22:01,087 --> 00:22:02,355
...is green.
475
00:22:02,355 --> 00:22:04,123
OK.
Oh, nice!
476
00:22:04,123 --> 00:22:05,425
OK.
477
00:22:07,627 --> 00:22:08,628
And Rue...
478
00:22:12,031 --> 00:22:14,601
...your colour is orange.
479
00:22:14,601 --> 00:22:16,836
OK, yeah.
480
00:22:17,837 --> 00:22:20,172
For this round,
you'll have 75 minutes
481
00:22:20,172 --> 00:22:21,608
to cook us anything you want.
482
00:22:22,609 --> 00:22:26,413
We want your dish to be
inspired by your colour.
483
00:22:26,413 --> 00:22:28,280
But it also has to be
delicious, right?
484
00:22:28,280 --> 00:22:29,449
OK.
485
00:22:29,449 --> 00:22:31,384
Because you know how it goes -
486
00:22:31,384 --> 00:22:33,453
the least impressive dish
at the end of this round
487
00:22:33,453 --> 00:22:34,487
will send its maker home.
488
00:22:37,524 --> 00:22:38,725
So, you four, good luck.
489
00:22:40,460 --> 00:22:42,228
75 minutes starts now.
490
00:22:42,228 --> 00:22:44,997
Go, guys! Go! Good luck!
Go!
491
00:22:47,299 --> 00:22:51,037
RUE: Today I got the colour
orange, and I can cook
whatever we like,
492
00:22:51,037 --> 00:22:54,173
so I'm thinking I need to play
a bit to my strengths,
493
00:22:54,173 --> 00:22:55,642
which is dessert.
494
00:22:55,642 --> 00:22:57,510
Oh.
495
00:22:57,510 --> 00:22:59,479
Mm! Interesting.
496
00:22:59,479 --> 00:23:02,749
But I am cooking against Brent, Adi...
497
00:23:02,749 --> 00:23:03,950
Whoops!
...and Declan.
498
00:23:05,685 --> 00:23:07,554
Look, they're all really good cooks.
499
00:23:07,554 --> 00:23:08,621
Where's the corn?
500
00:23:08,621 --> 00:23:11,824
And Brent has a pin.
501
00:23:11,824 --> 00:23:14,093
That scares me,
I'm not going to lie.
502
00:23:15,094 --> 00:23:17,196
Looking through
all the fresh produce,
503
00:23:17,196 --> 00:23:19,666
obviously there's oranges, you
know?
504
00:23:19,666 --> 00:23:24,471
But I feel like
if I went with oranges,
505
00:23:24,471 --> 00:23:26,105
then the things that I'm going
to do
506
00:23:26,105 --> 00:23:28,307
is the things that I already do
all the time.
507
00:23:28,307 --> 00:23:30,777
Prosciutto, um...
508
00:23:30,777 --> 00:23:33,546
RUE: It's that thinking of
what I can do with flavours,
509
00:23:33,546 --> 00:23:36,348
and I want to do something unexpected.
510
00:23:37,550 --> 00:23:40,953
But I'm wondering if today's
the right day to take a risk.
511
00:23:41,954 --> 00:23:45,157
If I make the wrong decision,
512
00:23:45,157 --> 00:23:46,258
I could be going home.
513
00:23:46,258 --> 00:23:47,527
OK.
514
00:23:55,367 --> 00:23:57,737
(SUSPENSEFUL MUSIC)
515
00:24:02,008 --> 00:24:05,111
RUE: Today I got the colour
orange, and I want to make a dessert.
516
00:24:06,112 --> 00:24:08,848
Thinking of what I can do
with flavours,
517
00:24:08,848 --> 00:24:11,350
orange is in carrots,
way predictable.
518
00:24:12,685 --> 00:24:14,053
I want to do something unexpected.
519
00:24:14,053 --> 00:24:15,855
OK.
520
00:24:15,855 --> 00:24:17,557
And then I see some apricots.
521
00:24:17,557 --> 00:24:18,691
That's it.
522
00:24:18,691 --> 00:24:20,259
They look orange to me.
523
00:24:20,259 --> 00:24:21,561
(CLATTER)
Ooh.
524
00:24:21,561 --> 00:24:25,097
I have not really worked
with apricots.
525
00:24:25,097 --> 00:24:27,700
CATH: Come on, love, come on!
526
00:24:27,700 --> 00:24:30,637
But I just want to showcase
different flavours,
527
00:24:30,637 --> 00:24:32,171
different things that go together
528
00:24:32,171 --> 00:24:34,106
that I've been learning
whilst I'm here.
529
00:24:34,106 --> 00:24:35,808
Keep going, Rue-Rue.
530
00:24:35,808 --> 00:24:36,976
I'm nervous, but I'm thinking,
531
00:24:36,976 --> 00:24:39,579
"OK, I have to really
back myself up today."
532
00:24:39,579 --> 00:24:41,881
I'm hoping that the risk
that I take will pay off.
533
00:24:43,249 --> 00:24:45,852
Mel goes with his bench.
Look at her with the yellow on.
534
00:24:45,852 --> 00:24:48,387
You're matching Brent today, Mel.
535
00:24:48,387 --> 00:24:51,658
MELISSA: I know, right?
Yeah!
536
00:24:51,658 --> 00:24:55,562
So, you know, bit of bloody
serendipity, as they say.
537
00:24:55,562 --> 00:24:57,063
Um, you know,
538
00:24:57,063 --> 00:25:00,332
saffron, yellow,
got me into this shemozzle,
539
00:25:00,332 --> 00:25:03,469
and now yellow is going to
get me out of this shemozzle.
540
00:25:05,004 --> 00:25:05,972
It's a funny feeling,
541
00:25:06,205 --> 00:25:08,507
because this year I haven't
been in this position yet.
542
00:25:08,507 --> 00:25:10,543
I haven't been in
a second-round elimination.
543
00:25:12,078 --> 00:25:15,447
But I'm gonna just focus on
being calm through this cook.
544
00:25:15,447 --> 00:25:17,249
I've got a plan.
545
00:25:17,249 --> 00:25:19,752
This dish is gonna be quite simple.
546
00:25:19,752 --> 00:25:22,555
Um, nothing, like, crazy.
547
00:25:22,555 --> 00:25:24,691
It's gonna be refined.
548
00:25:24,691 --> 00:25:28,928
You know, I'm just gonna stick
to things I, you know,
flavours I know.
549
00:25:28,928 --> 00:25:32,832
So today I am cooking
a charred octopus.
550
00:25:32,832 --> 00:25:36,168
It'll be sort of braised
in turmeric.
551
00:25:36,168 --> 00:25:39,038
Nice yellow curry sauce underneath.
552
00:25:39,038 --> 00:25:40,406
A salsa in there too.
553
00:25:41,674 --> 00:25:43,109
I'm excited.
554
00:25:43,109 --> 00:25:44,143
Yeah, it's good.
555
00:25:44,143 --> 00:25:46,545
Well, round 1 was all about flavour.
556
00:25:46,545 --> 00:25:49,148
Now round 2, it's all about
colour. I'll start today.
557
00:25:49,148 --> 00:25:51,550
I'm wearing, you know,
a yellow blouse,
558
00:25:51,550 --> 00:25:53,786
so if I was assigned yellow,
like Brent is today,
559
00:25:53,786 --> 00:25:56,255
I might do, like,
a yellow fish curry,
560
00:25:56,255 --> 00:25:59,726
really drive the turmeric and
really make the basis of the dish
561
00:25:59,726 --> 00:26:02,461
a beautiful, delicious,
aromatic, punchy curry.
562
00:26:02,461 --> 00:26:03,896
If I picked yellow...
Yeah?
563
00:26:03,896 --> 00:26:06,332
...today,
I'd do a banana souffle.
564
00:26:06,332 --> 00:26:07,834
Ooh!
565
00:26:07,834 --> 00:26:10,837
I'd paint some yellow stripes
up the side of the ramekin
566
00:26:10,837 --> 00:26:14,674
so when it came up, you had
some nice clear visual recognition,
567
00:26:14,674 --> 00:26:17,476
and you think 'yellow'
when you eat banana as well.
568
00:26:17,476 --> 00:26:18,477
Yes.
569
00:26:18,477 --> 00:26:20,279
So I think hit the brief
first and foremost.
570
00:26:20,279 --> 00:26:24,450
Second of all, souffle, 'cause
I know nobody else would do it.
571
00:26:24,450 --> 00:26:25,517
Getting strategic.
572
00:26:25,517 --> 00:26:27,654
Is there any one
that you wouldn't want
573
00:26:27,654 --> 00:26:28,921
out of these four colours?
574
00:26:28,921 --> 00:26:31,290
Hm.
I'm not mad on orange...
575
00:26:31,290 --> 00:26:33,059
Mm.
...I've got to say.
576
00:26:33,059 --> 00:26:36,462
I was gonna go red.
Red, chilli, easy.
577
00:26:36,462 --> 00:26:37,997
Romesco, tomato.
578
00:26:37,997 --> 00:26:40,332
Yeah, it's just a personal
opinion. Yeah, alright, sorry.
579
00:26:40,332 --> 00:26:43,069
(ALL LAUGH)
580
00:26:43,069 --> 00:26:46,839
RHIANNON: Let's go, cheer
squad. MALISSA: Come on, let's
go, Declan!
581
00:26:46,839 --> 00:26:50,877
(CHANTS) Let's go, Declan.
Let's go! Whoo-whoo!
582
00:26:50,877 --> 00:26:53,880
Look, it's tough
being in another elimination.
583
00:26:53,880 --> 00:26:56,082
Tomato paste, sesame, pepper.
584
00:26:56,082 --> 00:26:58,651
But I've worn a black apron
enough to know
585
00:26:58,651 --> 00:27:02,288
I need to give it my all like I
have the last couple of cooks.
586
00:27:02,288 --> 00:27:03,555
Alright.
587
00:27:03,555 --> 00:27:07,694
I've been working harder than
ever, practising and studying
588
00:27:07,694 --> 00:27:08,695
and researching,
589
00:27:08,895 --> 00:27:11,530
and that's just what I want
to show the judges today.
590
00:27:11,530 --> 00:27:14,133
Gonna do a Thai-style dish.
591
00:27:14,133 --> 00:27:17,603
It's traditionally called
khao moo daeng,
592
00:27:17,603 --> 00:27:22,108
and it's sort of a red braised pork.
593
00:27:22,108 --> 00:27:23,743
Khao moo daeng,
594
00:27:23,743 --> 00:27:27,013
it's pretty much like pork,
rice and a chilli sauce,
595
00:27:27,013 --> 00:27:29,248
but I'm doing my own spin
on this dish.
596
00:27:29,248 --> 00:27:31,984
I want to show to the judges
I've learnt techniques.
597
00:27:31,984 --> 00:27:36,956
So I'll have my pork, red broth
and the really punchy red sambal,
598
00:27:36,956 --> 00:27:39,458
and then I'm gonna do rice noodles.
599
00:27:39,458 --> 00:27:42,361
I'm gonna pass them through
a potato ricer
600
00:27:42,361 --> 00:27:44,096
and hopefully just get
601
00:27:44,096 --> 00:27:46,365
these awesome, stringy,
chewy noodles.
602
00:27:46,365 --> 00:27:48,200
It's a very tricky process.
603
00:27:48,200 --> 00:27:50,636
Has he got food colour in
there? Oh, he does, yeah.
604
00:27:50,636 --> 00:27:53,806
If they want red, I'm gonna be
giving them red today,
605
00:27:53,806 --> 00:27:55,942
so using the red food colouring,
606
00:27:55,942 --> 00:27:58,344
it's actually, like,
one of the traditional ways
607
00:27:58,344 --> 00:28:00,679
of getting that red colour
into the meat,
608
00:28:00,679 --> 00:28:03,115
and then it's gonna go
in the pressure cooker,
609
00:28:03,115 --> 00:28:04,951
braising for about half an hour
610
00:28:04,951 --> 00:28:07,386
before finishing it off in the fryer.
611
00:28:07,386 --> 00:28:10,189
Oh, Declan. Look at Declan.
(MALISSA LAUGHS)
612
00:28:10,189 --> 00:28:14,794
I've done myself a mischief and
bloody didn't put my gloves on,
613
00:28:14,794 --> 00:28:17,129
and my hands are stained red,
614
00:28:17,129 --> 00:28:19,231
but it's not gonna change
the flavour of my dish.
615
00:28:19,231 --> 00:28:22,134
So... Nurse to bench 3, please!
616
00:28:22,134 --> 00:28:24,670
(LAUGHS)
Come on, Adi! Run, run, run!
617
00:28:24,670 --> 00:28:27,273
CATH: You got the green lid on
there. She got something
green?
618
00:28:27,273 --> 00:28:28,507
She's got no ingredients.
619
00:28:30,109 --> 00:28:31,911
What are you doing, Adi?
620
00:28:31,911 --> 00:28:33,645
ADI: Not sure yet, love.
621
00:28:33,645 --> 00:28:34,747
OK, good luck.
622
00:28:34,747 --> 00:28:39,185
I'm still really unnerved
going into this cook.
623
00:28:39,185 --> 00:28:41,720
I've got green. It's not the
colour I initially wanted.
624
00:28:41,720 --> 00:28:43,756
And it's hard to shake that off.
625
00:28:45,858 --> 00:28:49,695
It's looking like quite the
colourful cook. One hour to
go!
626
00:28:49,695 --> 00:28:51,363
Whoo-hoo!
Come on!
627
00:28:51,363 --> 00:28:53,399
(GANTRY CONTESTANTS CLAP)
MALISSA: Come on, guys!
628
00:28:53,399 --> 00:28:54,801
Whoo!
629
00:28:56,903 --> 00:28:59,571
I just feel like the warmer
colours, like the yellows and
the oranges,
630
00:28:59,571 --> 00:29:02,108
were probably more suited
to my type of cooking.
631
00:29:02,108 --> 00:29:03,475
Um...
632
00:29:03,475 --> 00:29:05,411
I have no idea what I'm
cooking.
633
00:29:05,411 --> 00:29:06,712
(WHISPERS) Green chillies.
634
00:29:06,712 --> 00:29:09,816
So I'm grabbing green herbs
and vegetables.
635
00:29:10,850 --> 00:29:13,019
Come on, Adi!
Come on, Adi!
636
00:29:13,019 --> 00:29:16,622
I am so nervous
at the thought of going home,
637
00:29:16,622 --> 00:29:18,357
but my brain is blank.
638
00:29:18,357 --> 00:29:22,061
THEO: Go, Adi.
MALISSA: Come on, Adi.
639
00:29:22,061 --> 00:29:23,963
(CLOCK TICKS)
640
00:29:34,807 --> 00:29:37,343
(DRAMATIC MUSIC)
641
00:29:37,343 --> 00:29:39,178
Would you have gone
sweet or savoury?
642
00:29:39,178 --> 00:29:41,981
Um... Depends what colour, I guess.
643
00:29:41,981 --> 00:29:44,716
I think I would have gone
savoury with yellow.
644
00:29:44,716 --> 00:29:46,218
Yep, same.
645
00:29:47,286 --> 00:29:49,355
Sweet with orange. Yeah.
646
00:29:49,355 --> 00:29:51,190
Savoury, red.
647
00:29:52,191 --> 00:29:53,960
And sweet with green.
648
00:29:53,960 --> 00:29:55,561
What is she making?
649
00:29:55,561 --> 00:29:57,629
She needs to move faster.
650
00:29:58,730 --> 00:30:02,268
ADI: We've got 75 minutes to
make a dish inspired by colour.
651
00:30:02,268 --> 00:30:03,936
I've got the colour green,
652
00:30:03,936 --> 00:30:06,839
but I'm struggling to formulate
a clear idea of a dish.
653
00:30:06,839 --> 00:30:08,307
(WHISPERS) It's alright.
654
00:30:08,307 --> 00:30:09,976
You're OK.
655
00:30:09,976 --> 00:30:13,379
As much as you try and say
to yourself, "Stay calm,"
656
00:30:13,379 --> 00:30:15,147
you know you could be going home,
657
00:30:15,147 --> 00:30:16,382
and that plays on your mind.
658
00:30:16,382 --> 00:30:18,584
I've just been having the best
time in this competition.
659
00:30:18,584 --> 00:30:20,052
I'm learning and growing.
660
00:30:20,052 --> 00:30:23,122
To be here I've had to put
my job as a doctor on pause,
661
00:30:23,122 --> 00:30:26,292
and I've spent the last 15
years working really hard
662
00:30:26,292 --> 00:30:27,659
at becoming a specialist,
663
00:30:27,659 --> 00:30:31,597
and now I've just kind of upped
and left that for this food dream.
664
00:30:31,597 --> 00:30:33,933
I needed to do this.
665
00:30:33,933 --> 00:30:35,868
It was this itch I had to scratch.
666
00:30:35,868 --> 00:30:40,472
And being here has just
solidified how much I love food,
667
00:30:40,472 --> 00:30:43,509
and I'm not willing
to let this dream end yet.
668
00:30:43,509 --> 00:30:44,510
OK.
669
00:30:44,510 --> 00:30:46,678
so if I'm gonna have
any chance today,
670
00:30:46,678 --> 00:30:48,147
I need to shake off the nerves.
671
00:30:48,147 --> 00:30:50,549
Come on, Adi!
672
00:30:51,650 --> 00:30:53,319
Running back to the pantry,
673
00:30:53,319 --> 00:30:56,588
I'm just hoping some bolt
of inspiration will strike,
674
00:30:56,588 --> 00:30:58,790
and then it clicks for me.
675
00:30:58,790 --> 00:31:00,392
Kingfish.
676
00:31:03,562 --> 00:31:05,497
Whoop. Oh.
677
00:31:05,497 --> 00:31:07,299
It's a beautiful neutral fish
678
00:31:07,299 --> 00:31:09,668
that can take on so many
different types of flavours,
679
00:31:09,668 --> 00:31:11,938
I think it's gonna pair
beautifully with a green sauce.
680
00:31:11,938 --> 00:31:14,340
Oh!
Oh, it's huge!
681
00:31:14,340 --> 00:31:17,543
Nearly bigger than you!
I know.
682
00:31:17,543 --> 00:31:19,045
That's huge.
It's a kingfish.
683
00:31:19,045 --> 00:31:21,080
I'm gonna cook a dish
that I really enjoy eating.
684
00:31:21,080 --> 00:31:24,016
I'm gonna make a
Middle-Eastern-style kingfish sashimi,
685
00:31:24,016 --> 00:31:26,919
make a green sauce, like, a zhoug.
686
00:31:26,919 --> 00:31:30,356
I honestly love raw kingfish so much.
687
00:31:30,356 --> 00:31:33,325
Go, Adi. Come on, Adi.
Come on!
688
00:31:33,325 --> 00:31:37,496
I want to go as far as I can
in this competition,
689
00:31:37,496 --> 00:31:39,731
so hopefully the judges love it
the way that I do.
690
00:31:42,801 --> 00:31:44,903
BRENT: Dunkaroo, dunkaroo!
691
00:31:44,903 --> 00:31:46,738
Brent.
Hello, Brent.
692
00:31:46,738 --> 00:31:48,507
G'day, g'day.
Yellow.
693
00:31:48,507 --> 00:31:50,742
Yellow.
Colour me sunshine, mate.
694
00:31:50,742 --> 00:31:53,545
What are you cooking? Um, so,
I've got octopus in there.
695
00:31:53,545 --> 00:31:54,646
Yeah.
696
00:31:54,646 --> 00:31:56,448
I've got some turmeric in there.
697
00:31:56,448 --> 00:31:58,517
I'm trying to stain the octopus.
698
00:31:58,517 --> 00:31:59,518
Yep.
Nice.
699
00:31:59,618 --> 00:32:03,489
Yep, and then I'm gonna make
a yellow curry sauce
700
00:32:03,489 --> 00:32:06,625
which will then go with
the charred octopus at the end,
701
00:32:06,625 --> 00:32:08,927
salsa in there too.
702
00:32:08,927 --> 00:32:12,931
I'm loving this, like,
you're at home here.
703
00:32:12,931 --> 00:32:13,932
Yeah.
704
00:32:13,932 --> 00:32:15,734
All you've got to do
is make it yellow.
705
00:32:15,734 --> 00:32:18,570
Just got to make it yellow.
Do you think the pin's safe?
706
00:32:18,570 --> 00:32:21,907
I think at the moment
I'm feeling pretty confident.
707
00:32:21,907 --> 00:32:22,975
'Cause you've got to think,
708
00:32:22,975 --> 00:32:25,211
a pin is for when
you come up with a challenge
709
00:32:25,211 --> 00:32:26,612
you're uncomfortable with.
710
00:32:26,612 --> 00:32:28,014
Yeah.
711
00:32:28,014 --> 00:32:30,983
But you've always got to think
about the worst-case scenario,
712
00:32:30,983 --> 00:32:32,084
which is you going home.
713
00:32:32,084 --> 00:32:33,152
Yeah, 100%, yeah.
714
00:32:33,152 --> 00:32:35,887
Don't be afraid to use it
if you need to.
715
00:32:35,887 --> 00:32:37,823
You got this.
716
00:32:37,823 --> 00:32:39,558
I've worked hard to get that pin,
717
00:32:39,558 --> 00:32:41,960
and I really want to keep it
for, you know,
718
00:32:41,960 --> 00:32:44,830
when it gets to those really...
pointy end of the season.
719
00:32:44,830 --> 00:32:48,067
I had a lot of goals set
this time around.
720
00:32:48,067 --> 00:32:49,668
I want to win this thing.
721
00:32:49,668 --> 00:32:51,903
These, that and that.
722
00:32:53,839 --> 00:32:55,441
MALISSA: Come on, Rue!
723
00:32:56,508 --> 00:32:57,476
Work fast!
Ooh!
724
00:32:57,476 --> 00:32:59,478
OK.
725
00:32:59,478 --> 00:33:02,648
So, today my colour is orange.
726
00:33:02,648 --> 00:33:06,785
I am making a lemon verbena parfait
727
00:33:06,785 --> 00:33:09,721
with... with an apricot coulis
728
00:33:09,721 --> 00:33:12,358
and some compressed apricots.
729
00:33:12,358 --> 00:33:13,792
I have not made this dish before.
730
00:33:13,792 --> 00:33:17,396
I've made elements of the dish,
different elements,
731
00:33:17,396 --> 00:33:19,531
but this exact flavour, no.
732
00:33:19,531 --> 00:33:24,103
Crazy, but, like,
you know, that's the challenge,
733
00:33:24,103 --> 00:33:25,837
and I love that.
734
00:33:25,837 --> 00:33:29,075
(LAUGHS) I am challenging myself.
735
00:33:29,075 --> 00:33:31,009
THEO: Go, Rue!
RHIANNON: Come on, Rue.
736
00:33:31,009 --> 00:33:34,146
So, Rue's cooking a dish
which features apricots.
737
00:33:34,146 --> 00:33:35,547
There is a huge risk
738
00:33:35,547 --> 00:33:37,083
with cooking with something
739
00:33:37,083 --> 00:33:38,417
that you've never really
cooked before.
740
00:33:38,417 --> 00:33:41,187
Oh, my God, live on the edge, girlfriend.
741
00:33:41,187 --> 00:33:45,023
No, thank you, not for
elimination. I'm playing it
safe in these things.
742
00:33:46,258 --> 00:33:47,659
MALISSA: Come on,
get that parfait on.
743
00:33:49,661 --> 00:33:52,131
RUE: I need to start on
the lemon verbena parfait
744
00:33:52,131 --> 00:33:55,734
because I do know that it needs
a lot of time in the freezer.
745
00:33:57,603 --> 00:33:59,505
RHIANNON: Is that
the passionfruit ones, Rue?
746
00:33:59,505 --> 00:34:01,573
Um, lemon verbena.
747
00:34:01,573 --> 00:34:07,079
I will infuse my lemon verbena
leaves into the milk-and-sugar
solution,
748
00:34:07,079 --> 00:34:11,883
and whilst that's happening,
I start my compressed apricot.
749
00:34:13,285 --> 00:34:15,687
I popped some thyme in the bag,
750
00:34:15,687 --> 00:34:18,924
so whilst it cooks, I want that
thyme to infuse in the syrup
751
00:34:18,924 --> 00:34:21,960
and... we get some goodies, hopefully.
752
00:34:23,562 --> 00:34:26,132
I do not want to go home.
I'm not going home.
753
00:34:26,132 --> 00:34:29,168
I'm not. (LAUGHS)
754
00:34:29,168 --> 00:34:31,103
I refuse.
755
00:34:31,103 --> 00:34:33,939
Well, not everything
is sunshine and rainbows.
756
00:34:33,939 --> 00:34:36,642
This could be your last cook
in the kitchen.
757
00:34:36,642 --> 00:34:38,577
45 minutes to go.
758
00:34:38,577 --> 00:34:39,745
JOCK: Let's go!
759
00:34:39,745 --> 00:34:41,113
(JUDGES CLAP)
760
00:34:43,915 --> 00:34:45,851
CATH: That's it, Adi, well done.
761
00:34:52,158 --> 00:34:57,129
Declan's just chucking
chillies. Oh, my goodness!
762
00:34:57,129 --> 00:34:59,598
You've caught me red-handed,
so... (LAUGHS)
763
00:34:59,598 --> 00:35:01,333
Talk to me about your dish.
764
00:35:01,333 --> 00:35:04,102
So, it's not a traditional Thai
khao moo daeng.
765
00:35:04,102 --> 00:35:06,037
You've got Declan's version
of it today.
766
00:35:06,037 --> 00:35:07,606
I'm gonna be doing it with noodles.
767
00:35:07,606 --> 00:35:09,841
I just want to make the most
of this 75 minutes...
768
00:35:09,841 --> 00:35:12,344
Excellent.
...and give this a crack.
769
00:35:12,344 --> 00:35:13,912
How are you feeling?
770
00:35:13,912 --> 00:35:16,148
Just most worried about the noodles.
771
00:35:16,148 --> 00:35:18,450
Um, so, yeah,
772
00:35:18,450 --> 00:35:20,986
I haven't done a backup option.
773
00:35:20,986 --> 00:35:22,588
But if you back yourself,
then back yourself.
774
00:35:22,588 --> 00:35:24,723
Yeah, thank you, Mel. Alright.
You've got this.
775
00:35:24,723 --> 00:35:25,924
Thank you.
776
00:35:25,924 --> 00:35:28,294
Alright, come on, Deccy.
777
00:35:28,294 --> 00:35:29,395
My noodle mix.
778
00:35:29,595 --> 00:35:33,031
So, you've got your rice flour,
tapioca flour, xanthan gum.
779
00:35:33,031 --> 00:35:35,967
That's the go, Dec. That's it.
780
00:35:35,967 --> 00:35:37,803
Oh, sheesh.
781
00:35:39,405 --> 00:35:42,808
I'm gonna pass them through
a potato ricer.
782
00:35:42,808 --> 00:35:47,513
The tricky thing is that
it all comes down to texture.
783
00:35:47,513 --> 00:35:51,950
If my ratios are off, my
noodles will break up in the water.
784
00:35:51,950 --> 00:35:54,119
Are you gonna maybe put rice on
as a backup?
785
00:35:54,119 --> 00:35:56,755
Pardon?
Consider rice as a backup?
786
00:35:56,755 --> 00:35:58,156
What's the time?
787
00:35:59,157 --> 00:36:02,428
Yeah, it would be a lot easier
to do rice,
788
00:36:02,428 --> 00:36:06,498
but I've got to prove that I
deserve my place in this competition.
789
00:36:06,498 --> 00:36:10,936
I'm just a 25-year-old tradie
from the Northern Beaches.
790
00:36:10,936 --> 00:36:14,105
This could set me up for my future.
791
00:36:15,140 --> 00:36:17,075
OK.
792
00:36:17,075 --> 00:36:18,744
He's gonna put it in the water.
793
00:36:18,744 --> 00:36:19,945
Right.
794
00:36:19,945 --> 00:36:23,682
But, yeah, I guess all eyes
are on these noodles now
795
00:36:23,682 --> 00:36:25,484
and if they're gonna work out.
796
00:36:28,454 --> 00:36:30,456
Oh! This is it now.
797
00:36:30,456 --> 00:36:32,258
Oh, scary.
798
00:36:40,432 --> 00:36:41,867
(DRAMATIC MUSIC)
799
00:36:41,867 --> 00:36:43,469
Alright.
800
00:36:43,469 --> 00:36:45,704
Are you gonna maybe put rice on
as a backup?
801
00:36:45,704 --> 00:36:48,340
Pardon?
Consider rice as a backup?
802
00:36:48,340 --> 00:36:52,411
If my ratios are off, my
noodles will break up in the water.
803
00:36:52,411 --> 00:36:54,145
Oh, scary.
804
00:36:55,781 --> 00:36:59,184
Let's go, Deccy!
Declan, give us some noodles!
805
00:37:00,452 --> 00:37:01,820
Let's have a look!
806
00:37:04,490 --> 00:37:08,059
(CHEERING AND APPLAUSE)
807
00:37:09,795 --> 00:37:12,698
Well done, Declan!
808
00:37:12,698 --> 00:37:16,502
It's satisfying to watch, and
it's even more satisfying to do.
809
00:37:16,502 --> 00:37:18,370
Thank God.
810
00:37:18,370 --> 00:37:20,772
Bloody wizard you are.
Oh, Declan, that's awesome.
811
00:37:20,772 --> 00:37:22,941
Yeah, happy with the noodles.
812
00:37:22,941 --> 00:37:28,246
I've just really got to work
on my chilli paste to go with
my pork.
813
00:37:28,246 --> 00:37:31,016
There's no time to relax
or take it easy.
814
00:37:31,016 --> 00:37:33,619
I'm gonna need to sort out
my sambal.
815
00:37:34,653 --> 00:37:39,090
I'm just really concentrating
on getting this balanced enough.
816
00:37:39,090 --> 00:37:40,091
I'm just gonna motor.
817
00:37:40,091 --> 00:37:42,328
I feel like I'm,
if I'm not sweating,
818
00:37:42,328 --> 00:37:44,430
I'm not working hard enough.
819
00:37:46,532 --> 00:37:49,501
Turn it down to 130.
820
00:37:49,501 --> 00:37:51,337
I've been cooking as fast as I can.
821
00:37:51,337 --> 00:37:52,638
I'll go the other side.
822
00:37:52,638 --> 00:37:54,205
My tapioca crackers are in the oven.
823
00:37:54,205 --> 00:37:57,376
I put my sashimi to the side,
and now I've gotta work on my zhoug,
824
00:37:57,376 --> 00:37:59,845
which is the main green element
to my dish.
825
00:38:01,880 --> 00:38:05,684
Zhoug is a really deeply
herby condiment
826
00:38:05,684 --> 00:38:06,918
from the Middle East
827
00:38:06,918 --> 00:38:09,555
which is full of parsley
and coriander,
828
00:38:09,555 --> 00:38:11,289
it's got spices in it, acidity.
829
00:38:11,289 --> 00:38:13,492
It's always really punchy.
830
00:38:13,492 --> 00:38:15,961
I'm just trying to really
balance this zhoug out now,
831
00:38:15,961 --> 00:38:17,763
so it's obviously very herby.
832
00:38:19,898 --> 00:38:23,335
I want this to be really nicely
balanced and really flavoursome,
833
00:38:23,335 --> 00:38:25,404
because I'm gonna cover
my sashimi with it
834
00:38:25,404 --> 00:38:28,073
so that it's got a little bit
of time to infuse the flavours.
835
00:38:28,073 --> 00:38:30,709
So, it's got acidity coming through,
836
00:38:30,709 --> 00:38:34,012
a little bit of sweetness
from the honey.
837
00:38:34,012 --> 00:38:35,246
It's seasoned.
838
00:38:36,482 --> 00:38:39,885
Slight bitterness to the herbs.
Yeah, no, I'm happy with that.
839
00:38:40,986 --> 00:38:42,688
Go, Adi.
Go, Adi.
840
00:38:42,688 --> 00:38:44,155
Thanks, guys.
Come on, Adi!
841
00:38:45,357 --> 00:38:47,325
(TENSE MUSIC)
842
00:38:47,325 --> 00:38:48,827
Rue, is your syrup on?
843
00:38:48,827 --> 00:38:50,396
Sorry?
Is your syrup on?
844
00:38:50,396 --> 00:38:52,063
Yes. Yes. Yes.
845
00:38:52,063 --> 00:38:56,067
I have my compressed apricot
in the sous-vide.
846
00:38:57,503 --> 00:38:58,470
Yum!
847
00:38:58,637 --> 00:39:01,507
I have the lemon verbena leaves
infusing in the milk
848
00:39:01,507 --> 00:39:02,641
for my parfait.
849
00:39:02,641 --> 00:39:05,210
I am trying to work so quick
850
00:39:05,210 --> 00:39:07,779
because I know how quickly
time goes in this kitchen.
851
00:39:07,779 --> 00:39:10,081
CATH: What's the next step,
Rue?
852
00:39:10,081 --> 00:39:11,983
I'm just blitzing my coulis.
853
00:39:11,983 --> 00:39:15,921
My coulis needs to be
a bright orange,
854
00:39:15,921 --> 00:39:18,289
because I just want the parfait
855
00:39:18,289 --> 00:39:23,495
to be in a sea of orange,
bright orange.
856
00:39:27,699 --> 00:39:32,137
But this mixture
is looking way too thick.
857
00:39:38,209 --> 00:39:40,812
THEO: Oh, she's watering
that one down a bit more.
858
00:39:40,812 --> 00:39:41,947
What's that, Rue?
859
00:39:41,947 --> 00:39:45,651
Um, some plum liqueur. Mm.
860
00:39:45,651 --> 00:39:49,988
So, I decide to use
a Japanese plum liqueur.
861
00:39:49,988 --> 00:39:51,423
It's quite strong.
862
00:39:51,423 --> 00:39:54,960
But I'm hoping that it will
just enhance the apricot flavour.
863
00:39:54,960 --> 00:39:58,229
Is it yum, Rue?
It's yum. Yeah.
864
00:39:58,229 --> 00:40:00,899
MALISSA: Rue, you've gotta get
your parfait in, quick.
865
00:40:00,899 --> 00:40:02,100
Oh, shit.
866
00:40:02,100 --> 00:40:05,303
And someone yells out, "Rue,
don't forget your parfait."
867
00:40:05,303 --> 00:40:06,872
I'm like, "Oh, no."
868
00:40:06,872 --> 00:40:08,306
Oh, my God, Rue.
869
00:40:09,941 --> 00:40:11,710
I'm so focused on this coulis
870
00:40:11,710 --> 00:40:14,112
I've completely forgotten
about my parfait.
871
00:40:15,113 --> 00:40:16,982
Have you tasted it?
Yes.
872
00:40:16,982 --> 00:40:19,050
Taste good?
Tastes like lemon verbena.
873
00:40:19,050 --> 00:40:20,051
Beautiful.
874
00:40:20,552 --> 00:40:24,355
But I am feeling pretty
confident that will be enough
time to set.
875
00:40:24,355 --> 00:40:28,259
I've made it a few times and
it's worked quite successfully
for me.
876
00:40:28,259 --> 00:40:29,528
Good job, Rue.
877
00:40:33,231 --> 00:40:35,501
JOCK: You've got 20 minutes to
go. Come on!
878
00:40:35,501 --> 00:40:37,335
Yes!
Yeah, go, guys!
879
00:40:39,137 --> 00:40:40,238
Come on!
880
00:40:40,238 --> 00:40:42,040
Oh, yeah, Declan!
881
00:40:42,040 --> 00:40:43,975
Whoo!
882
00:40:45,577 --> 00:40:46,978
I've started my curry sauce.
883
00:40:46,978 --> 00:40:50,949
The octopus looks like it's
starting to turn a little bit yellow,
884
00:40:50,949 --> 00:40:52,784
which is really good,
which is what I wanted.
885
00:40:52,784 --> 00:40:55,386
And then I'm just onto
my salsa right now,
886
00:40:55,386 --> 00:40:57,589
which is gonna be very yellow
as well.
887
00:40:57,589 --> 00:41:02,193
The salsa, I've got to keep it
yellow, but I also want, like,
888
00:41:02,193 --> 00:41:04,530
that refreshing flavour,
889
00:41:04,530 --> 00:41:07,599
'cause I've got quite a
heavy-hitting curry sauce.
890
00:41:07,599 --> 00:41:10,902
It's a tricky one, because
what can I get that's yellow
891
00:41:10,902 --> 00:41:12,003
that will provide me
892
00:41:12,003 --> 00:41:15,607
with that refreshing pop
sort of flavour that I want?
893
00:41:15,607 --> 00:41:20,779
So basically I think if I put
corn and pineapple on the hibachi,
894
00:41:20,779 --> 00:41:22,080
get that smokiness through it,
895
00:41:22,080 --> 00:41:24,249
and the sweetness
will start to come out,
896
00:41:24,249 --> 00:41:26,084
they're gonna marry up beautifully.
897
00:41:26,084 --> 00:41:28,987
And with a nice charred,
pickled octopus -
898
00:41:28,987 --> 00:41:30,255
oh!
899
00:41:30,255 --> 00:41:33,491
OK, let's get this cut up.
900
00:41:33,491 --> 00:41:35,360
It's good. I'm actually
really enjoying this.
901
00:41:35,360 --> 00:41:37,295
'Cause it's sort of a puzzle,
you know?
902
00:41:37,295 --> 00:41:38,296
It's a big yellow puzzle.
903
00:41:38,296 --> 00:41:40,799
I'm trying to do
all the pieces together.
904
00:41:40,799 --> 00:41:43,569
I feel now
I've really found my groove,
905
00:41:43,569 --> 00:41:46,437
found, like, my lane
that I love to cook in,
906
00:41:46,437 --> 00:41:49,975
and I think it's starting to,
you know, show on the plate.
907
00:41:51,142 --> 00:41:53,111
CATH: Smells awesome up here, Brent.
908
00:41:54,680 --> 00:41:56,915
You've definitely hit
the yellow brief.
909
00:41:58,316 --> 00:41:59,484
MALISSA: Good job, Adi.
910
00:42:00,752 --> 00:42:03,454
Hello, green goddess.
911
00:42:03,454 --> 00:42:06,592
Yes, green goddess.
Green everything.
912
00:42:06,592 --> 00:42:08,193
How is your dish going?
Look, it's good.
913
00:42:08,193 --> 00:42:10,495
I've got my sashimi in the fridge.
914
00:42:10,495 --> 00:42:12,931
I've got this dressing,
like, a zhoug dressing.
915
00:42:12,931 --> 00:42:13,965
I've got the tapioca cracker,
916
00:42:13,965 --> 00:42:16,602
and I'm just gonna do
a little avocado mousse,
917
00:42:16,602 --> 00:42:19,605
just whipped-up avocado
and sour cream,
918
00:42:19,605 --> 00:42:21,172
and I'm gonna plate it pretty.
919
00:42:21,172 --> 00:42:22,708
Good.
Yeah.
920
00:42:22,708 --> 00:42:24,309
Um...
921
00:42:25,644 --> 00:42:28,079
This needs to be amped up
and balanced a bit more.
922
00:42:28,079 --> 00:42:29,915
OK, OK, yeah. Sure, I can do that.
923
00:42:29,915 --> 00:42:31,416
Making it zingy.
Yeah, yeah, yeah.
924
00:42:31,416 --> 00:42:34,552
What makes a zhoug the best
thing ever to slather over everything
925
00:42:34,552 --> 00:42:36,922
is that it has heat,
it has acidity...
926
00:42:36,922 --> 00:42:37,989
Yes, yes.
927
00:42:38,223 --> 00:42:40,592
...as well as that beautiful
savoury characteristic to it too.
928
00:42:40,592 --> 00:42:42,227
Absolutely.
I think you can tweak this one.
929
00:42:42,227 --> 00:42:43,361
Alright, I'll do that.
OK?
930
00:42:43,361 --> 00:42:44,562
Thank you.
931
00:42:44,562 --> 00:42:45,697
Salt.
932
00:42:46,965 --> 00:42:49,835
Oh, my God. That's what happens...
933
00:42:49,835 --> 00:42:51,002
...when you're frantic.
934
00:42:51,002 --> 00:42:53,238
Just when I feel like maybe
I'm on top of things,
935
00:42:53,238 --> 00:42:55,040
I feel like I'm not
on top of things,
936
00:42:55,040 --> 00:42:57,676
judges come and tell me
to adjust something,
937
00:42:57,676 --> 00:43:01,680
so just gonna work as hard as
I can.
938
00:43:01,680 --> 00:43:03,481
I am so nervous today,
939
00:43:03,481 --> 00:43:06,852
and then to hear that the zhoug
could have more in it,
940
00:43:06,852 --> 00:43:09,320
it's just making me feel
so uncertain.
941
00:43:09,320 --> 00:43:12,257
I've already slathered a lot of
the zhoug that I'd made before
942
00:43:12,257 --> 00:43:15,761
on my kingfish, but that's OK,
we'll get it done.
943
00:43:15,761 --> 00:43:17,428
We'll just have to get it done.
944
00:43:17,428 --> 00:43:20,265
I need to rush,
but I don't want to rush.
945
00:43:20,265 --> 00:43:23,101
I'm at risk of going home today.
946
00:43:23,101 --> 00:43:24,703
It's all kind of getting to me.
947
00:43:24,703 --> 00:43:27,105
Um, what do I do?
948
00:43:27,105 --> 00:43:29,875
If there's ever a day to show
us your true colours,
949
00:43:29,875 --> 00:43:31,509
today is that day.
950
00:43:31,509 --> 00:43:33,111
Five minutes to go!
951
00:43:33,111 --> 00:43:35,180
Come on, Declan! Go, Rue!
952
00:43:35,180 --> 00:43:36,547
Come on!
Come on!
953
00:43:36,547 --> 00:43:40,185
(DRAMATIC MUSIC)
954
00:43:43,822 --> 00:43:47,192
CATH: Oh, look at that!
Look at the octopus!
955
00:43:47,192 --> 00:43:49,160
(CATH GASPS)
956
00:43:49,160 --> 00:43:52,497
Hey, Brent, that looks awesome!
957
00:43:52,497 --> 00:43:54,733
Yeah, octopus is, yeah, really good.
958
00:43:54,733 --> 00:43:57,068
It's tender.
They've got a little tiny chew.
959
00:43:57,068 --> 00:43:59,304
Checking the octopus,
and it's perfect.
960
00:43:59,304 --> 00:44:00,772
It's ready to get on the hibachi.
961
00:44:00,772 --> 00:44:03,641
I'm tasting the curry sauce,
962
00:44:03,641 --> 00:44:05,877
and it is flavourful and delicious.
963
00:44:05,877 --> 00:44:09,580
And salsa is refreshing, it's
sweet,
964
00:44:09,580 --> 00:44:11,883
it's got hints of smoke through.
965
00:44:11,883 --> 00:44:13,418
The cook couldn't have went
any better.
966
00:44:13,418 --> 00:44:15,921
This is you.
This is you playing at home.
967
00:44:15,921 --> 00:44:17,322
Yeah, yeah.
968
00:44:17,322 --> 00:44:21,159
(TENSE MUSIC)
969
00:44:21,159 --> 00:44:25,263
But the pin does funny things
to you.
970
00:44:25,263 --> 00:44:29,000
Like, it starts to self-doubt
you.
971
00:44:30,335 --> 00:44:32,771
All these thoughts
are just racing around my head.
972
00:44:32,771 --> 00:44:34,840
(APPLAUSE)
973
00:44:36,207 --> 00:44:38,009
Good, Brent?
974
00:44:39,244 --> 00:44:40,511
Yeah.
975
00:44:41,813 --> 00:44:43,648
I don't know
whether to play it or not.
976
00:44:43,648 --> 00:44:45,483
Oh, it's bad now.
977
00:44:47,018 --> 00:44:51,622
RHI: He's worried about his
pin. THEO: Yeah, I know. But
it's good.
978
00:44:51,622 --> 00:44:53,324
So hard.
979
00:44:53,324 --> 00:44:59,297
Getting all the way to the top
8, even getting a pin.
980
00:44:59,297 --> 00:45:03,568
You know, work so hard to get
here, and then to go home with
a pin?
981
00:45:03,568 --> 00:45:05,603
It'd break my heart.
982
00:45:05,603 --> 00:45:09,808
How you feeling?
Trust your gut, Brent.
983
00:45:09,808 --> 00:45:12,077
There's four minutes left,
984
00:45:12,077 --> 00:45:14,545
and I don't know whether
to play the pin or not, so...
985
00:45:15,680 --> 00:45:19,250
...I am a little bit worried
at the moment.
986
00:45:19,250 --> 00:45:21,019
Um...
987
00:45:22,120 --> 00:45:23,554
What are you thinking?
Um...
988
00:45:25,957 --> 00:45:28,193
To pin or not to pin?
Yeah, I know.
989
00:45:29,360 --> 00:45:30,996
You happy?
Yeah, I think...
990
00:45:30,996 --> 00:45:33,631
I'm... I'm happy, yeah,
but I just don't know what...
991
00:45:33,631 --> 00:45:36,467
Then this is the point where
you tell me, "I'm not playing
the pin."
992
00:45:38,569 --> 00:45:40,471
(TENSE MUSIC)
993
00:45:40,471 --> 00:45:42,507
Mouth-watering, I think.
Make a decision, mate.
994
00:45:42,507 --> 00:45:44,275
Come on, Brent!
995
00:45:44,275 --> 00:45:46,077
Come on, Brent.
996
00:45:47,378 --> 00:45:50,949
There's a chance that there's
three amazing dishes behind me
997
00:45:50,949 --> 00:45:53,551
and I go home with a pin.
998
00:45:53,551 --> 00:45:56,087
(CONTESTANTS YELL)
999
00:45:56,087 --> 00:45:58,890
CATH: What are you doing,
Brent? What are you doing?
1000
00:45:58,890 --> 00:46:00,758
Come on, Brent!
1001
00:46:08,033 --> 00:46:13,638
(GANTRY CONTESTANTS SHOUT AND
CLAP)
1002
00:46:13,638 --> 00:46:15,373
BRENT: There's four minutes left
1003
00:46:15,373 --> 00:46:17,775
and I don't know whether
to play the pin or not, so...
1004
00:46:17,775 --> 00:46:19,577
Me, personally, I'd play it.
Huh?
1005
00:46:19,577 --> 00:46:20,578
I'd play it.
1006
00:46:20,578 --> 00:46:22,180
Are you happy?
Yeah, I think...
1007
00:46:22,180 --> 00:46:25,216
Uh... um... I'm happy, yeah,
but I just don't know what...
1008
00:46:25,216 --> 00:46:27,652
This is the point where you
say, "I'm not playing the pin."
1009
00:46:27,652 --> 00:46:29,387
THEO: Make a decision, mate.
1010
00:46:30,388 --> 00:46:32,057
Come on, Brent.
1011
00:46:32,057 --> 00:46:35,961
There's a chance that there's
three amazing dishes behind me
1012
00:46:35,961 --> 00:46:39,931
and I go home with a pin.
1013
00:46:44,502 --> 00:46:45,837
Nah.
1014
00:46:45,837 --> 00:46:48,139
I don't know where I am right now.
1015
00:46:48,139 --> 00:46:50,775
I am using the pin,
I'm keeping the pin.
1016
00:46:50,775 --> 00:46:52,510
Are you playing it or not?
1017
00:46:52,510 --> 00:46:53,979
Nah.
1018
00:46:56,147 --> 00:46:57,916
Confidence.
1019
00:46:57,916 --> 00:46:59,650
Ooh-whee!
1020
00:47:01,686 --> 00:47:04,055
I've just gone to grab it
1021
00:47:04,055 --> 00:47:06,091
and I've just gone, "Back
yourself."
1022
00:47:06,091 --> 00:47:07,525
I'm not using it.
1023
00:47:08,726 --> 00:47:11,062
I'm... I'm literally not using it.
1024
00:47:11,062 --> 00:47:14,332
This is my style of cooking. Um...
1025
00:47:15,600 --> 00:47:18,103
I think it tastes great,
so, yeah, you know what,
1026
00:47:18,103 --> 00:47:20,071
back myself, go for it.
1027
00:47:21,139 --> 00:47:22,874
It's up to the judges now.
1028
00:47:23,875 --> 00:47:25,443
CATH: Come on, Declan!
1029
00:47:25,443 --> 00:47:27,778
Looking beautiful!
1030
00:47:27,778 --> 00:47:29,814
Where's my spoon?
1031
00:47:29,814 --> 00:47:34,419
My sambal is a rich, beautiful,
red colour, yeah.
1032
00:47:34,419 --> 00:47:36,487
It's smelling really good.
1033
00:47:36,487 --> 00:47:38,789
I taste it and it tastes amazing.
1034
00:47:38,789 --> 00:47:40,825
Yum! Yum!
1035
00:47:40,825 --> 00:47:43,094
And now it's time to plate up.
1036
00:47:43,094 --> 00:47:45,596
Noodles in the bowl
and they're looking epic.
1037
00:47:45,596 --> 00:47:48,133
CATH: Oh, Declan, look at that!
1038
00:47:48,133 --> 00:47:50,101
I'm slicing my pork.
1039
00:47:50,101 --> 00:47:52,570
Yummy. Yummy, yummy, yummy.
1040
00:47:52,570 --> 00:47:54,505
Pouring that beautiful red broth.
1041
00:47:54,505 --> 00:47:57,242
I've shown plenty more techniques.
1042
00:47:57,242 --> 00:48:00,078
You know, the...
the twice-cooked pork belly.
1043
00:48:00,078 --> 00:48:01,812
Um, the noodles.
1044
00:48:01,812 --> 00:48:06,084
Balancing out a broth and...
and pounding out a chilli sambal.
1045
00:48:06,084 --> 00:48:08,553
I'm super proud of what I've
done.
1046
00:48:09,554 --> 00:48:12,157
I just hope that the judges
are gonna be impressed.
1047
00:48:12,157 --> 00:48:14,592
(APPLAUSE)
1048
00:48:15,626 --> 00:48:17,695
MALISSA: Come on, Rue!
Two minutes left.
1049
00:48:17,695 --> 00:48:19,130
OK.
You need to hurry.
1050
00:48:19,130 --> 00:48:20,598
Yeah. OK.
Come on.
1051
00:48:20,598 --> 00:48:23,368
RUE: Two minutes to go and I
think everything's looking OK.
1052
00:48:23,368 --> 00:48:26,671
My coulis tastes like apricots,
1053
00:48:26,671 --> 00:48:30,308
but with, like, you know, just
a punch from the plum liqueur.
1054
00:48:30,308 --> 00:48:35,413
And I have that thyme flavour
in the compressed apricots.
1055
00:48:35,413 --> 00:48:37,615
This parfait has come out
in one piece.
1056
00:48:37,615 --> 00:48:42,653
And I'm thinking, "OK, I think
everything's coming together."
1057
00:48:42,653 --> 00:48:48,126
But I am worried because I
have not really used these
flavours before.
1058
00:48:49,627 --> 00:48:52,030
I am just hoping
1059
00:48:52,030 --> 00:48:56,434
doing this risky business I did
pay off.
1060
00:48:57,668 --> 00:48:59,570
One minute, guys! Let's go!
1061
00:48:59,570 --> 00:49:01,572
Oooh-whee! Come on!
1062
00:49:01,572 --> 00:49:03,808
(TENSE MUSIC)
1063
00:49:06,544 --> 00:49:07,945
ADI: I am so frazzled,
1064
00:49:07,945 --> 00:49:09,914
I wanted to have all this time
for plating
1065
00:49:09,914 --> 00:49:12,850
and I'm rushing
to even get a complete dish.
1066
00:49:12,850 --> 00:49:14,719
I'm just using the fish that I have.
1067
00:49:14,719 --> 00:49:18,056
I've just sort of removed
some of my older zhoug off it.
1068
00:49:19,590 --> 00:49:21,392
I didn't change my zhoug too much.
1069
00:49:21,392 --> 00:49:24,229
It's just got a bit more heat
and bit more acidity in it.
1070
00:49:24,229 --> 00:49:28,199
This is not where I wanted to
be. I just have put something down.
1071
00:49:28,199 --> 00:49:31,569
I haven't had time to
even taste it all together.
1072
00:49:32,737 --> 00:49:34,239
So, I'm worried.
1073
00:49:34,239 --> 00:49:36,874
MALISSA: Come on, Adi!
You're nearly there!
1074
00:49:40,811 --> 00:49:42,913
JOCK: Alright, gantry, you
ready?
1075
00:49:42,913 --> 00:49:45,583
Here it is. 10...
1076
00:49:45,583 --> 00:49:48,919
ALL: 9, 8, 7,
1077
00:49:48,919 --> 00:49:50,755
6, 5,
1078
00:49:50,755 --> 00:49:52,323
4, 3,
1079
00:49:52,323 --> 00:49:54,492
2, 1!
1080
00:49:54,492 --> 00:49:56,227
That's it!
(CHEERING)
1081
00:49:56,227 --> 00:49:58,296
Holy shit!
MALISSA: Well done, guys!
1082
00:49:58,296 --> 00:49:59,397
Whoo!
1083
00:49:59,397 --> 00:50:03,468
Whoo-hoo!
Whoo! Well done!
1084
00:50:03,468 --> 00:50:05,636
(CHEERING CONTINUES)
1085
00:50:10,875 --> 00:50:12,743
CATH: Oh, that was awesome, Brent.
1086
00:50:12,743 --> 00:50:16,581
BRENT: I've balanced everything
to... as much as I can.
1087
00:50:16,581 --> 00:50:18,983
So, yeah, it's up to the
judges now.
1088
00:50:22,053 --> 00:50:23,921
Yeah. (LAUGHS)
1089
00:50:23,921 --> 00:50:25,756
I'd hate to go home with a pin.
1090
00:50:25,756 --> 00:50:27,125
Um...
1091
00:50:28,426 --> 00:50:30,395
Oh, shit. What have I done?
1092
00:50:40,105 --> 00:50:41,539
ADI: Go, Rue-Rue.
1093
00:50:41,539 --> 00:50:43,974
RUE: I am happy with my dish
1094
00:50:43,974 --> 00:50:46,544
and I think I have hit the brief
1095
00:50:46,544 --> 00:50:49,013
with using orange as my inspiration.
1096
00:50:49,013 --> 00:50:50,715
There is a lot of flavour.
1097
00:50:50,715 --> 00:50:54,252
But I've not really cooked
with apricots before.
1098
00:50:54,252 --> 00:50:57,622
I just hope the judges will
also think that it tastes good.
1099
00:50:58,623 --> 00:51:00,057
Hi, Rue!
Hello.
1100
00:51:00,057 --> 00:51:01,259
Hello, Rue. Hello.
1101
00:51:05,196 --> 00:51:07,132
Rue, what did you make us
today?
1102
00:51:07,132 --> 00:51:12,303
I made a lemon verbena parfait
with an apricot coulis
1103
00:51:12,303 --> 00:51:14,505
and some compressed apricots.
1104
00:51:14,505 --> 00:51:15,973
When I thought of orange,
1105
00:51:15,973 --> 00:51:19,577
I wanted to, um, think
a little bit outside the box.
1106
00:51:19,577 --> 00:51:22,880
I thought if I used an orange,
it would be quite straightforward.
1107
00:51:22,880 --> 00:51:26,317
And I thought, "OK, let's
think of... something else
that's orange."
1108
00:51:26,317 --> 00:51:28,653
And I went with apricots.
(CHUCKLES)
1109
00:51:28,653 --> 00:51:31,456
OK. We'll taste now. Thank you.
OK. Thank you.
1110
00:51:31,456 --> 00:51:33,124
ANDY: Thanks, Rue.
Thanks, Rue.
1111
00:51:46,070 --> 00:51:48,639
Disappointed for, uh, for Rue.
1112
00:51:48,639 --> 00:51:52,343
Um, the... the parfait's a
little bit soft, which is a shame.
1113
00:51:52,343 --> 00:51:53,944
The flavour's nice.
1114
00:51:53,944 --> 00:51:59,584
It's got a really mild,
beautiful, lemon verbena note
to it,
1115
00:51:59,584 --> 00:52:03,053
and the compressed apricots,
you know, they've got a nice flavour.
1116
00:52:03,053 --> 00:52:05,190
There is just a hint of thyme
in there
1117
00:52:05,190 --> 00:52:07,592
which goes beautifully
with the lemon verbena.
1118
00:52:07,592 --> 00:52:12,997
The coulis - um, that plum
liqueur really drives this coulis.
1119
00:52:12,997 --> 00:52:14,432
It is so jarring.
1120
00:52:14,432 --> 00:52:15,933
And... and I think
she's just poured...
1121
00:52:15,933 --> 00:52:17,535
I think it's volume on the
plate, though.
1122
00:52:17,535 --> 00:52:18,969
Yeah.
Don't you reckon?
1123
00:52:18,969 --> 00:52:20,405
Yeah.
I think that.
1124
00:52:20,405 --> 00:52:23,040
I would've loved her to cook
the booze off. Like,
it's... it's boozy.
1125
00:52:23,040 --> 00:52:26,244
- Yep.
- And, yes, a lot less on the plate.
1126
00:52:26,244 --> 00:52:28,012
Um, I think she's got to the point
1127
00:52:28,012 --> 00:52:30,881
where that's her orange
element, you know.
1128
00:52:30,881 --> 00:52:32,850
She had to commit to it.
Yes, the apricots...
1129
00:52:32,850 --> 00:52:35,553
It's really boozy and out of balance.
1130
00:52:35,553 --> 00:52:38,556
Yeah. I like that
she thought out of the box.
1131
00:52:38,556 --> 00:52:40,925
I just wanted to love this
more than I did.
1132
00:52:41,926 --> 00:52:44,995
Is she safe as houses?
I...I'm not sure.
1133
00:52:47,465 --> 00:52:49,066
(SIGHS) OK.
1134
00:52:57,942 --> 00:52:59,444
NARRATOR: In the mood to cook?
1135
00:52:59,444 --> 00:53:04,181
Grab your aprons and try these
delicious MasterChef-approved
recipes
1136
00:53:04,181 --> 00:53:05,750
on 10 play.
1137
00:53:07,017 --> 00:53:09,254
(DRAMATIC MUSIC)
1138
00:53:13,591 --> 00:53:16,193
DECLAN: I'm super proud
of what I've done,
1139
00:53:16,193 --> 00:53:19,830
but I'm nervous because I know
it's not a traditional take
1140
00:53:19,830 --> 00:53:22,233
on a Thai khao moo daeng.
1141
00:53:22,233 --> 00:53:25,069
So I really hope
I've elevated my dish enough
1142
00:53:25,069 --> 00:53:27,104
to save myself from elimination.
1143
00:53:28,873 --> 00:53:30,841
JOCK: Declan.
MELISSA: Hi, Declan!
1144
00:53:30,841 --> 00:53:32,443
Hello.
Hi, mate.
1145
00:53:32,443 --> 00:53:33,811
Hello.
1146
00:53:33,811 --> 00:53:35,313
Look at that!
1147
00:53:38,783 --> 00:53:41,051
Would you like to tell us
what you made us?
1148
00:53:42,420 --> 00:53:46,624
This is my take
on a Thai khao moo daeng.
1149
00:53:46,624 --> 00:53:52,363
So, how did you go about
being assigned the colour red
1150
00:53:52,363 --> 00:53:54,399
and then interpreting that
into a dish?
1151
00:53:54,399 --> 00:53:59,637
Um... instantly, um, like, that
red braised pork came to my mind.
1152
00:53:59,637 --> 00:54:03,274
Traditionally, khao moo daeng
is served with rice,
1153
00:54:03,274 --> 00:54:06,143
um, the chilli sauce on the
side and the pork.
1154
00:54:07,678 --> 00:54:10,681
But I just sort of wanted
to elevate that a bit.
1155
00:54:10,681 --> 00:54:14,585
I love noodles and I thought,
you know, I could use that
with the pork
1156
00:54:14,585 --> 00:54:16,921
and then just
this beautiful chilli paste.
1157
00:54:16,921 --> 00:54:18,789
So, I'm proud of this.
1158
00:54:18,789 --> 00:54:21,359
OK. Thanks, Declan. We'll
taste. Alright.
1159
00:54:21,359 --> 00:54:23,060
We'll let you know.
Thank you.
1160
00:54:23,060 --> 00:54:24,662
Thanks, Declan.
1161
00:54:26,531 --> 00:54:28,933
Smells epic. Looks good. Incredible.
1162
00:54:34,004 --> 00:54:35,373
Thank you.
1163
00:54:43,881 --> 00:54:49,687
The lovely thing about what is
going with Declan is that
1164
00:54:49,687 --> 00:54:52,957
you can see he's growing
when he's thinking about food.
1165
00:54:52,957 --> 00:54:55,259
The pork belly's nice.
1166
00:54:55,259 --> 00:54:57,161
It's beautifully cooked
in the pressure cooker.
1167
00:54:57,161 --> 00:55:02,400
But the sambal is probably
where, you know, it sets the
dish alight.
1168
00:55:03,701 --> 00:55:07,772
It's super zingy and fresh and
spicy and sour and sweet.
1169
00:55:07,772 --> 00:55:09,106
Yeah.
1170
00:55:09,106 --> 00:55:11,075
Brief ticked.
A delicious bowl of food.
1171
00:55:11,075 --> 00:55:15,079
And I really hope that this is,
you know, the evolution of Declan.
1172
00:55:15,079 --> 00:55:18,816
I loved this dish of food.
It makes me really happy.
1173
00:55:18,816 --> 00:55:21,251
I think the noodles are perfect.
1174
00:55:21,251 --> 00:55:23,588
They have great density to them.
1175
00:55:23,588 --> 00:55:25,089
They're long, you know,
1176
00:55:25,089 --> 00:55:27,758
they haven't sort of broken
apart because the dough isn't
right.
1177
00:55:27,758 --> 00:55:31,195
He knows what he's doing. I'm
really, really pleased for Declan.
1178
00:55:31,195 --> 00:55:35,199
I'm just so surprised that
Declan can go from an elegant
fish dish
1179
00:55:35,199 --> 00:55:37,234
and then swing into
something like this
1180
00:55:37,234 --> 00:55:39,970
which is just...
polar ends of the spectrum.
1181
00:55:39,970 --> 00:55:43,441
Both in cooking, in technique,
in flavour. Everything.
1182
00:55:43,441 --> 00:55:46,010
I mean, the broth -
executed beautifully.
1183
00:55:46,010 --> 00:55:47,211
Like, Declan's...
1184
00:55:47,211 --> 00:55:51,482
As you said, he's thinking
about food these days.
1185
00:55:55,720 --> 00:55:59,890
ADI: What I have plated up
is not what I had in mind.
1186
00:55:59,890 --> 00:56:03,327
I wanted this to be beautiful
and balanced.
1187
00:56:03,327 --> 00:56:06,864
I was a bit stressed and I
took too long to come up with something.
1188
00:56:06,864 --> 00:56:09,534
I'm hoping that I've managed
to get some flavour in there,
1189
00:56:09,534 --> 00:56:12,537
but I'm really worried
about my zhoug.
1190
00:56:13,571 --> 00:56:14,539
Adi.
Adi.
1191
00:56:14,539 --> 00:56:15,940
Hi, guys.
How you going?
1192
00:56:15,940 --> 00:56:18,409
(DEJECTEDLY) Oh, yeah, you know.
1193
00:56:20,144 --> 00:56:22,079
Right. What have you cooked?
1194
00:56:22,079 --> 00:56:25,583
I've made a Middle
Eastern-inspired kingfish salami
1195
00:56:25,583 --> 00:56:27,552
and tapioca crackers.
1196
00:56:27,552 --> 00:56:29,520
It's green, for starters.
1197
00:56:29,520 --> 00:56:32,156
That is one thing
I will give myself.
1198
00:56:33,157 --> 00:56:35,693
You seem a bit dejected.
Yeah, I am.
1199
00:56:35,693 --> 00:56:38,195
It's rushed, which I think
shows in the plating.
1200
00:56:38,195 --> 00:56:42,266
And I don't think it will be
as balanced as I wanted it to be.
1201
00:56:42,266 --> 00:56:44,435
So I'm disappointed.
1202
00:56:45,470 --> 00:56:47,538
Ohh, no.
1203
00:56:47,538 --> 00:56:51,308
It's, like, I've wanted to do
this for so many years.
1204
00:56:51,308 --> 00:56:55,813
So I think if this was the end,
I'd... I'd be disappointed.
1205
00:56:55,813 --> 00:56:57,482
Righto. We'll taste now.
Thanks, guys.
1206
00:56:57,482 --> 00:56:59,116
Thank you.
ANDY AND JOCK: Thanks, Adi.
1207
00:56:59,116 --> 00:57:00,317
(ADI SNIFFLES)
1208
00:57:00,317 --> 00:57:03,754
Um... OK.
Let's talk about how it looks.
1209
00:57:03,754 --> 00:57:07,091
MELISSA: I think she admitted
she felt rushed.
1210
00:57:07,091 --> 00:57:09,093
The plate exemplifies that.
1211
00:57:09,093 --> 00:57:13,931
There's that, but, like, if
this tastes epic, you forgive
the plating.
1212
00:57:13,931 --> 00:57:17,568
The balance,
that could be the deal-breaker.
1213
00:57:29,980 --> 00:57:32,416
It looks vibrant. And it is green.
1214
00:57:32,416 --> 00:57:34,819
It does... it does fulfil the
brief in that regard.
1215
00:57:34,819 --> 00:57:38,523
But it... it... it's just let
down in the fact that it isn't
balanced.
1216
00:57:40,324 --> 00:57:42,493
If you put a zhoug on a plate,
1217
00:57:42,493 --> 00:57:45,730
it's boom, it's pow, it's
whack, it's wow, you know?
1218
00:57:45,730 --> 00:57:47,197
It's... it's really...
1219
00:57:47,197 --> 00:57:49,333
A secret weapon sometimes.
It is, you know?
1220
00:57:49,333 --> 00:57:51,268
And it really brings things to life
1221
00:57:51,268 --> 00:57:53,638
in a zingy, vibrant, delicious way.
1222
00:57:53,638 --> 00:57:56,741
And it should be...
In your face.
1223
00:57:56,741 --> 00:57:59,109
It should be definitely
in your face.
1224
00:57:59,109 --> 00:58:00,177
Yes.
1225
00:58:00,344 --> 00:58:03,480
I liked the tapioca crisps.
They were nice and crunchy.
1226
00:58:03,480 --> 00:58:06,216
Um, the fish, I mean,
you couldn't see it,
1227
00:58:06,216 --> 00:58:10,120
but it was beautifully prepped
and sliced evenly across the plate,
1228
00:58:10,120 --> 00:58:15,492
but it was very hastily
prepared in terms of the presentation.
1229
00:58:15,492 --> 00:58:18,395
But for me there's no getting
away from the sauce.
1230
00:58:18,395 --> 00:58:20,631
It's just not a good version
of it. Mmm.
1231
00:58:20,631 --> 00:58:23,467
The fish, I don't think she
should have covered with zhoug.
1232
00:58:23,467 --> 00:58:26,070
You know, I really would have
loved the contrast
1233
00:58:26,070 --> 00:58:31,275
of beautiful sashimi versus a
really bright and fiery zhoug.
1234
00:58:31,275 --> 00:58:33,544
Not like it marinading in it
1235
00:58:33,544 --> 00:58:37,347
and then you kinda lose the
beauty of... raw kingfish.
1236
00:58:37,347 --> 00:58:38,515
Yeah.
1237
00:58:38,515 --> 00:58:40,084
Danger zone. Mmm.
1238
00:58:45,089 --> 00:58:46,724
BRENT: Walking up to the judges,
1239
00:58:46,724 --> 00:58:48,525
I'm a little bit worried
1240
00:58:48,525 --> 00:58:51,028
and I'm second-guessing myself.
1241
00:58:51,028 --> 00:58:55,232
There's a chance that I might
go home with a pin.
1242
00:58:57,034 --> 00:59:00,337
I'm wondering...
have I made the right decision?
1243
00:59:12,549 --> 00:59:14,752
(TENSE MUSIC)
1244
00:59:16,887 --> 00:59:18,522
Brent.
(BRENT CHUCKLES) G'day.
1245
00:59:18,522 --> 00:59:21,258
How are you, mate?
Good.
1246
00:59:21,258 --> 00:59:23,360
He's nervous, I reckon.
(CHUCKLES)
1247
00:59:23,360 --> 00:59:25,495
(SIGHS)
1248
00:59:25,495 --> 00:59:27,431
What have you cooked us, Brent?
1249
00:59:27,431 --> 00:59:33,303
Uh, so I've done you an
octopus yellow curry with a
yellow salsa.
1250
00:59:33,303 --> 00:59:35,940
Mate, you, uh, must be
1251
00:59:35,940 --> 00:59:37,842
reasonably confident, I'm
guessing,
1252
00:59:37,842 --> 00:59:39,744
given you didn't play your pin.
1253
00:59:40,911 --> 00:59:43,080
Yeah, um, I am.
1254
00:59:43,080 --> 00:59:45,883
Also, at the same time,
I'm sort of second-guessing,
1255
00:59:45,883 --> 00:59:47,618
but it's too late now.
1256
00:59:47,618 --> 00:59:49,586
So you are a bit worried!
1257
00:59:49,586 --> 00:59:51,355
(CHUCKLES NERVOUSLY) Yeah.
1258
00:59:51,355 --> 00:59:53,624
I was about to throw the pin.
1259
00:59:57,394 --> 00:59:59,363
Alright, mate, we're gonna
taste it.
1260
00:59:59,363 --> 01:00:00,998
Thank you.
1261
01:00:00,998 --> 01:00:02,532
Thanks, guys.
Thanks, mate.
1262
01:00:07,738 --> 01:00:10,975
Colour brief - check.
Yeah, massive, massive tick.
1263
01:00:10,975 --> 01:00:13,644
Go for it.
Thank you.
1264
01:00:29,093 --> 01:00:32,797
You know, the guy knows his
way around a piece of octopus.
My God!
1265
01:00:34,364 --> 01:00:36,266
The octopus is perfectly
cooked. It's...
1266
01:00:36,266 --> 01:00:39,837
And perfectly hibachi'd as
well - the way he kept the
tail ends
1267
01:00:39,837 --> 01:00:42,106
off of the edge of the hibachi
so they didn't burn.
1268
01:00:42,106 --> 01:00:43,974
It is fantastic.
1269
01:00:43,974 --> 01:00:46,844
I'm so happy for him
because he's... he's racking up
1270
01:00:46,844 --> 01:00:49,814
good cook after good cook
after good cook now, you know?
1271
01:00:49,814 --> 01:00:51,716
Yeah.
Yeah, I agree.
1272
01:00:51,716 --> 01:00:53,550
The flavours are considered
1273
01:00:53,550 --> 01:00:57,154
and they come together in the
most beautiful way on the plate.
1274
01:00:57,154 --> 01:01:00,057
The curry,
it has a richer texture to it
1275
01:01:00,057 --> 01:01:02,392
and also it's amped up with flavour.
1276
01:01:02,392 --> 01:01:04,862
I think it balances really
well with the flavour of the octopus.
1277
01:01:04,862 --> 01:01:09,466
Then the yellow salsa. Like,
you know, the corn is sweet.
1278
01:01:09,466 --> 01:01:10,968
And then the pineapple sour in it.
1279
01:01:10,968 --> 01:01:14,972
It just like... It just comes
together so, so well.
1280
01:01:14,972 --> 01:01:17,808
The yellow salsa of dreams,
that's what it's called.
1281
01:01:17,808 --> 01:01:22,479
I cannot believe that he was
even thinking about playing his pin.
1282
01:01:22,479 --> 01:01:23,480
(LAUGHS)
1283
01:01:24,014 --> 01:01:28,418
Like, he's got to trust himself
more because that is absolutely faultless.
1284
01:01:29,419 --> 01:01:30,888
(TENSE MUSIC)
1285
01:01:35,259 --> 01:01:36,226
RUE: Whew.
1286
01:01:36,226 --> 01:01:38,462
(EXHALES)
1287
01:01:38,462 --> 01:01:41,331
In round 1 today,
we tested your palates.
1288
01:01:41,331 --> 01:01:45,569
And in round 2, we gave you
a palette - a colour palette.
1289
01:01:47,271 --> 01:01:49,940
Everyone here hit the brief.
1290
01:01:49,940 --> 01:01:53,643
More than that,
two of you really nailed it.
1291
01:01:54,644 --> 01:01:59,583
Brent, it's probably the best
dish we've seen from you
1292
01:01:59,583 --> 01:02:01,685
in the competition so far.
1293
01:02:01,685 --> 01:02:03,253
Yay!
(APPLAUSE)
1294
01:02:08,658 --> 01:02:11,528
And... Declan.
1295
01:02:11,528 --> 01:02:13,931
(CONTESTANTS CHEER)
1296
01:02:13,931 --> 01:02:15,766
THEO: Well done!
1297
01:02:17,467 --> 01:02:21,405
Fantastic red-hot sambal.
Spot-on. Well done.
1298
01:02:21,405 --> 01:02:22,840
Ohh!
1299
01:02:22,840 --> 01:02:24,608
Well done, mate.
1300
01:02:24,608 --> 01:02:27,444
Good job! I'm coming through here.
1301
01:02:28,445 --> 01:02:30,714
Oh, my gosh!
Not what I wanted.
1302
01:02:37,321 --> 01:02:42,692
Adi and Rue, sorry to say, but
both of your dishes had flaws.
1303
01:02:42,692 --> 01:02:43,961
Ohh,
1304
01:02:43,961 --> 01:02:48,765
But the flavours in one dish
worked well enough
1305
01:02:48,765 --> 01:02:50,801
to get it across the line.
1306
01:02:50,801 --> 01:02:52,336
Ohh.
1307
01:02:52,336 --> 01:02:53,670
The dish...
1308
01:02:57,074 --> 01:03:01,111
...and the cook
who is safe from elimination...
1309
01:03:02,880 --> 01:03:04,281
...is Rue.
1310
01:03:04,281 --> 01:03:05,349
Oh!
1311
01:03:05,349 --> 01:03:07,784
Adi, I'm so sorry.
It's OK.
1312
01:03:07,784 --> 01:03:09,619
Unfortunately you're going home.
1313
01:03:09,619 --> 01:03:11,555
That's OK.
1314
01:03:11,555 --> 01:03:13,390
OK.
1315
01:03:14,391 --> 01:03:16,360
(WHISPERS) Oh, my goodness.
1316
01:03:16,360 --> 01:03:18,095
(SIGHS)
1317
01:03:18,095 --> 01:03:19,596
(EXHALES)
1318
01:03:19,596 --> 01:03:24,534
Adi, you wouldn't know that
you only came into food just a
few years ago.
1319
01:03:24,534 --> 01:03:28,973
You've got such a deep
understanding of cooking and cuisines.
1320
01:03:28,973 --> 01:03:30,875
And if you take that
and run with it,
1321
01:03:30,875 --> 01:03:32,877
we know that you're gonna go far.
1322
01:03:34,811 --> 01:03:36,213
What's your biggest takeaway
1323
01:03:36,213 --> 01:03:38,082
from your time here
in the MasterChef kitchen?
1324
01:03:38,082 --> 01:03:40,184
Ohhh! So much!
I'm really proud of myself.
1325
01:03:40,184 --> 01:03:42,719
And I'm really grateful
for this opportunity.
1326
01:03:42,719 --> 01:03:45,856
And it's been amazing to get
to learn so much from you guys
1327
01:03:45,856 --> 01:03:47,291
and from you guys.
1328
01:03:47,391 --> 01:03:51,295
And, yeah, it's bizarre that I
ever got to stand here and I
got this far
1329
01:03:51,295 --> 01:03:54,198
and I think for someone who
just started cooking a few
years ago,
1330
01:03:54,198 --> 01:03:55,299
I did OK.
1331
01:03:56,733 --> 01:04:00,437
It just goes to show, if you
put your mind to it, you can
do it.
1332
01:04:00,437 --> 01:04:02,239
It'll be the same
when you get out there.
1333
01:04:02,239 --> 01:04:04,041
Yeah.
So, follow your food dream.
1334
01:04:04,041 --> 01:04:06,710
I'll do it. 'Cause I think
you're gonna make it.
1335
01:04:06,710 --> 01:04:08,979
Thank you so much. For now,
it's time to say goodbye.
1336
01:04:08,979 --> 01:04:10,547
Come on!
(GIGGLES) Thanks, Jock.
1337
01:04:10,547 --> 01:04:13,150
Thanks for cooking.
Thank you. Thank you so much.
1338
01:04:13,150 --> 01:04:15,085
Don't you dare stop.
OK, I won't. (CHUCKLES)
1339
01:04:15,085 --> 01:04:16,520
Yeah, don't stop.
1340
01:04:16,520 --> 01:04:18,488
Thanks, Andy.
Good luck.
1341
01:04:18,488 --> 01:04:20,925
Alright. Bring it in. (LAUGHS)
1342
01:04:20,925 --> 01:04:23,627
This has been a really
huge journey for me.
1343
01:04:23,627 --> 01:04:26,263
(CATH SPEAKS INDISTINCTLY)
Oh, thank you.
1344
01:04:26,263 --> 01:04:27,697
And I'm really proud of myself
1345
01:04:27,697 --> 01:04:30,300
that I did something very
different to my career.
1346
01:04:30,300 --> 01:04:32,469
Something that
I'm very passionate about.
1347
01:04:32,469 --> 01:04:35,705
Being in this kitchen,
it's just solidified that.
1348
01:04:35,705 --> 01:04:38,142
Thanks. Thanks.
(APPLAUSE)
1349
01:04:38,142 --> 01:04:40,310
Ah. Oh.
1350
01:04:40,310 --> 01:04:44,381
And... I'll just take that
with me forever.
1351
01:04:44,381 --> 01:04:47,717
Give it up for Adi, everybody!
ANDY: Adi!
1352
01:04:47,717 --> 01:04:50,120
(APPLAUSE AND CHEERING)
1353
01:04:56,093 --> 01:04:58,895
NARRATOR: This week
on MasterChef Australia,
1354
01:04:58,895 --> 01:05:02,266
one of them will win
a guaranteed spot
1355
01:05:02,266 --> 01:05:04,268
in the top 5.
1356
01:05:04,268 --> 01:05:06,937
THEO: I wanna stand out.
I want to be at the top.
1357
01:05:06,937 --> 01:05:08,772
And a lot can happen
1358
01:05:08,772 --> 01:05:11,976
as we near the pointy end
of the competition.
1359
01:05:11,976 --> 01:05:14,144
RHIANNON: So awesome! ANDY:
Ready to get your hands dirty?
1360
01:05:16,746 --> 01:05:18,515
(SIZZLING)
Ooh!
1361
01:05:18,515 --> 01:05:20,117
Wow!
(BLENDER WHIRRS)
1362
01:05:20,117 --> 01:05:23,887
So prepare to salivate.
1363
01:05:23,887 --> 01:05:25,655
(CRUNCH!)
1364
01:05:25,655 --> 01:05:26,723
MELISSA: It's magical.
1365
01:05:26,723 --> 01:05:27,724
Toothsome.
1366
01:05:27,724 --> 01:05:28,892
Juicy.
1367
01:05:28,892 --> 01:05:30,160
Intoxicating.
1368
01:05:30,160 --> 01:05:31,328
JOCK: Perfect.
1369
01:05:31,328 --> 01:05:32,596
I mean, really perfect.
1370
01:05:32,596 --> 01:05:34,631
Captions by Red Bee Media