1 00:00:01,000 --> 00:00:04,440 NARRATOR: Previously on MasterChef Australia... 2 00:00:04,440 --> 00:00:08,240 ..it was a garden-variety mystery box. 3 00:00:08,240 --> 00:00:11,880 JOCK: You'll be utilising the beautiful MasterChef garden. 4 00:00:11,880 --> 00:00:12,920 BRENT: Let's go! 5 00:00:12,920 --> 00:00:14,920 Their efforts now... Whoo! 6 00:00:14,920 --> 00:00:17,680 ..will rake in the rewards later. 7 00:00:17,680 --> 00:00:20,640 BRENT: It's time to unleash the secret weapon. 8 00:00:20,640 --> 00:00:21,720 Ooh, yeah! 9 00:00:21,720 --> 00:00:23,280 ANDY: So delicious! 10 00:00:23,280 --> 00:00:26,440 The cook on the fish is outrageously good. 11 00:00:26,440 --> 00:00:29,280 That would be one of the best things you cooked in the kitchen. Epic! 12 00:00:29,280 --> 00:00:31,120 And... Well done, buddy. 13 00:00:31,120 --> 00:00:33,160 ..Brent won dish of the day. 14 00:00:33,160 --> 00:00:37,520 You win a spot straight into Thursday's Immunity Challenge. 15 00:00:38,640 --> 00:00:40,000 Tonight... 16 00:00:40,000 --> 00:00:41,800 THEO: This is incredible. 17 00:00:41,800 --> 00:00:43,800 ..they're off on an adventure 18 00:00:43,800 --> 00:00:47,760 to claim the first spot in Finals Week. 19 00:00:52,680 --> 00:00:55,720 (SERENE MUSIC) (WATER FLOWS) 20 00:01:11,320 --> 00:01:12,560 THEO: Beautiful. 21 00:01:12,560 --> 00:01:14,280 So many grapes. 22 00:01:14,280 --> 00:01:17,400 CATH: This is such a beautiful area of Victoria. 23 00:01:17,400 --> 00:01:18,400 We're on a road trip! 24 00:01:18,400 --> 00:01:21,800 There's something about a winery and all of its vineyards, isn't it? 25 00:01:21,800 --> 00:01:24,480 Yep, the wine. (LAUGHS) Yeah! (CHUCKLES) 26 00:01:24,480 --> 00:01:28,000 Our first stop is in the beautiful Murray region. 27 00:01:28,000 --> 00:01:31,560 THEO: Far out. This is incredible. 28 00:01:31,560 --> 00:01:33,240 I can't believe we're here, top 5. 29 00:01:33,240 --> 00:01:35,160 We are at All Saints winery. 30 00:01:35,160 --> 00:01:39,840 I'm surrounded by vineyards. I'm surrounded by greenery. 31 00:01:39,840 --> 00:01:41,760 It's just an epic, epic place to be. 32 00:01:45,000 --> 00:01:46,680 BRENT: Oh, look at this joint. 33 00:01:46,680 --> 00:01:48,400 Wouldn't you love to get married there, Deccy? 34 00:01:48,400 --> 00:01:49,960 That's gotta be the marriage spot. Mm. 35 00:01:49,960 --> 00:01:53,560 Oh, this would be. How... Imagine getting married here. 36 00:01:55,560 --> 00:01:57,440 (CONTESTANTS CHORTLE) Good morning! 37 00:01:57,440 --> 00:01:59,240 Hello! Hey! 38 00:01:59,240 --> 00:02:01,600 (JUDGES CLAP) 39 00:02:01,600 --> 00:02:03,600 THEO: This is unbelievable. 40 00:02:03,600 --> 00:02:05,840 JOCK: How are you, gang? Good! 41 00:02:05,840 --> 00:02:07,160 Hey! Very good. 42 00:02:07,160 --> 00:02:08,760 How beautiful is this! 43 00:02:08,760 --> 00:02:10,080 Incredible. Unreal. 44 00:02:10,080 --> 00:02:12,120 Welcome to the Murray region. Whoo! 45 00:02:12,120 --> 00:02:16,560 This week, you're gonna find out why it's known as Victoria's food bowl, 46 00:02:16,560 --> 00:02:19,960 kicking off our adventure here at All Saints Estate... 47 00:02:21,000 --> 00:02:23,640 ..in the historic wine region of Rutherglen. 48 00:02:23,640 --> 00:02:28,800 This award-winning winery, home to recently opened KIN, 49 00:02:28,800 --> 00:02:31,560 is just three hours north of Melbourne. 50 00:02:31,560 --> 00:02:34,120 This beautiful place 51 00:02:34,120 --> 00:02:38,040 sits near the banks of the mighty Murray River herself. 52 00:02:40,960 --> 00:02:43,640 MELISSA: OK. Shall we get into today's challenge? 53 00:02:43,640 --> 00:02:44,680 CONTESTANTS: Yep. 54 00:02:44,680 --> 00:02:49,160 The Murray region is home to some of the best produce in the country. 55 00:02:49,160 --> 00:02:54,200 And this table right here is filled with some prime examples of it. 56 00:02:54,200 --> 00:02:57,480 We have Murray River cod, 57 00:02:57,480 --> 00:02:59,840 some succulent pork 58 00:02:59,840 --> 00:03:02,440 and some incredible fresh produce as well. 59 00:03:03,800 --> 00:03:05,680 There is a surprise, of course. 60 00:03:05,680 --> 00:03:08,560 Of course there is. Oh! 61 00:03:08,560 --> 00:03:11,960 If you want to cook with any of these particular ingredients, 62 00:03:11,960 --> 00:03:13,600 you're going to need to buy them, 63 00:03:13,600 --> 00:03:17,720 'cause today you're cooking in the classic MasterChef Time Auction, 64 00:03:17,720 --> 00:03:19,440 Murray River style. 65 00:03:19,440 --> 00:03:21,560 (CONTESTANTS CHEER) That's awesome. 66 00:03:21,560 --> 00:03:25,120 Oh, my God. This is another tick off my MasterChef bucket list. 67 00:03:25,120 --> 00:03:27,040 Wanna know how it works? CONTESTANTS: OK. 68 00:03:27,040 --> 00:03:30,120 Each of you will start with 120 minutes. 69 00:03:30,120 --> 00:03:33,920 You will use those minutes to bid on items in three different categories - 70 00:03:33,920 --> 00:03:38,560 protein, fruit and veg, and pantry extras. 71 00:03:38,560 --> 00:03:43,280 At the end of the auction, you'll have bought one from each category. 72 00:03:43,280 --> 00:03:44,440 OK. 73 00:03:44,440 --> 00:03:47,400 Or you'll just end up with it because no-one else bid on it. 74 00:03:47,400 --> 00:03:50,000 So whatever you buy, that'll be your pantry. 75 00:03:50,000 --> 00:03:52,360 And however many minutes you have left, 76 00:03:52,360 --> 00:03:54,600 that'll be all the time that you have to cook with. 77 00:03:54,600 --> 00:03:56,080 CONTESTANTS: Ooh! 78 00:03:56,080 --> 00:03:58,240 The ingredients that I want, I'm gonna get. 79 00:03:58,240 --> 00:04:00,280 I'm hungry to get a spot in that immunity, 80 00:04:00,280 --> 00:04:02,080 so why not bid a bit high for it? 81 00:04:02,080 --> 00:04:04,600 As well as this beautiful produce, 82 00:04:04,600 --> 00:04:07,320 we're giving you access to all of the classic 83 00:04:07,320 --> 00:04:10,600 MasterChef under-bench staples, but not the vinegar. 84 00:04:12,120 --> 00:04:14,480 Of course, whoever cooks the best dish 85 00:04:14,480 --> 00:04:16,320 will join the big man himself, Brent, 86 00:04:16,320 --> 00:04:18,520 in the Immunity Challenge on Thursday, 87 00:04:18,520 --> 00:04:20,920 where, of course, one of the cooks in that challenge 88 00:04:20,920 --> 00:04:24,680 will be the first contestant through to Finals Week. 89 00:04:24,680 --> 00:04:26,400 (CONTESTANTS COO) 90 00:04:26,400 --> 00:04:28,360 Shall we get this auction underway? CONTESTANTS: Yeah! 91 00:04:28,360 --> 00:04:29,440 Let's do it. 92 00:04:31,920 --> 00:04:33,720 THEO: I'm looking over this produce 93 00:04:33,720 --> 00:04:36,080 and, you know, there's amazing proteins here. 94 00:04:36,080 --> 00:04:37,240 We got the Berkshire pork. 95 00:04:38,520 --> 00:04:40,040 We got the Murray cod. 96 00:04:40,040 --> 00:04:43,000 We got yabbies and we got rabbit. 97 00:04:43,000 --> 00:04:46,240 My eye goes straight to that Berkshire pork. I want that bad. 98 00:04:46,240 --> 00:04:51,080 Alright, the first item up for grabs is this beautiful Berkshire pork. 99 00:04:51,080 --> 00:04:52,480 Whoo-hoo! 100 00:04:52,480 --> 00:04:53,560 This looks epic. 101 00:04:53,560 --> 00:04:57,280 So my strategy from the top is to act like I don't want the yabbies. 102 00:04:57,280 --> 00:04:59,000 I'm gonna act cool, calm and collected. 103 00:04:59,000 --> 00:05:00,520 I love some pork on my fork. 104 00:05:00,520 --> 00:05:02,160 I'll just bid on the pork 105 00:05:02,160 --> 00:05:04,480 and look like that's what I want but it's not really. 106 00:05:04,480 --> 00:05:06,320 I want the yabbies. 107 00:05:06,320 --> 00:05:07,920 Premium item. Yep. 108 00:05:07,920 --> 00:05:10,000 Who wants to start me off at 10 minutes? 109 00:05:10,000 --> 00:05:11,360 Feeling a bit competitive today. 110 00:05:11,360 --> 00:05:15,240 My strategy is I'm gonna be bidding up against the others, 111 00:05:15,240 --> 00:05:18,640 trying to bring 'em up to use as much time as they possibly can. 112 00:05:18,640 --> 00:05:20,000 Yep. 113 00:05:20,000 --> 00:05:21,720 Declan, nice. 114 00:05:21,720 --> 00:05:24,800 But really, I want that Murray cod fish. 115 00:05:24,800 --> 00:05:26,480 Anyone else? I'll go five. 116 00:05:26,480 --> 00:05:28,960 Argh! 15 minutes. Yeah. 117 00:05:28,960 --> 00:05:30,240 20. 20 minutes. 118 00:05:30,240 --> 00:05:32,200 Ooh! Cath, 25? 25. 119 00:05:33,200 --> 00:05:34,600 Everyone's bid on it so far. 120 00:05:34,600 --> 00:05:37,600 Looking at the proteins, the pork, tick. 121 00:05:37,600 --> 00:05:39,520 Murray cod, not so much. 122 00:05:39,520 --> 00:05:41,480 Yabbies, that's one I'm looking at, 123 00:05:41,480 --> 00:05:43,760 but I really don't want the rabbit. 124 00:05:43,760 --> 00:05:46,440 Cath's bid 25 minutes. Declan. 125 00:05:46,440 --> 00:05:48,480 What's going on? I want this pork. 126 00:05:48,480 --> 00:05:49,680 You guys stay out of it. 127 00:05:49,680 --> 00:05:51,320 Any advance on 25 minutes? 128 00:05:51,320 --> 00:05:53,560 I'm out. What?! 129 00:05:53,560 --> 00:05:55,560 He was driving up the price for sure. 130 00:05:55,560 --> 00:05:57,120 Yeah! Cath? 131 00:05:57,120 --> 00:05:59,280 No. Time's my strategy. 132 00:05:59,280 --> 00:06:03,120 I think it's important for me, uh, to have time. 133 00:06:03,120 --> 00:06:05,520 Might as well go 30 if I'm here. I might as well. 134 00:06:05,520 --> 00:06:07,600 30 minutes? You're here. You might as well. 135 00:06:07,600 --> 00:06:10,000 Rhiannon, 35? 136 00:06:10,000 --> 00:06:11,280 35. ANDY: Oh! 137 00:06:11,280 --> 00:06:12,360 Give it to me. Beautiful. 138 00:06:12,360 --> 00:06:14,120 Theo? Any advance? 139 00:06:14,120 --> 00:06:15,920 40 minutes, mate? It's yours. 140 00:06:19,560 --> 00:06:21,440 Yeah, let's go 40. ANDY: Ooh, yeah! 141 00:06:21,440 --> 00:06:23,680 (CONTESTANTS EXCLAIM) 40 minutes. Beautiful. 142 00:06:23,680 --> 00:06:25,760 Any advance on 40 minutes? 143 00:06:25,760 --> 00:06:27,280 Rhiannon? I'm out. 144 00:06:27,280 --> 00:06:29,360 You're out. Declan? I'm out. 145 00:06:29,360 --> 00:06:32,080 Alright, Theo, it's yours, mate. Sold. 146 00:06:32,080 --> 00:06:33,920 ANDY: Whoo-hoo-hoo! CATH: Nice one. 147 00:06:33,920 --> 00:06:36,360 Yes. I got my pork. 148 00:06:36,360 --> 00:06:37,840 Yes. There you go. 149 00:06:37,840 --> 00:06:38,840 RHIANNON: Lovely. 150 00:06:38,840 --> 00:06:41,040 80 minutes still left on the clock. I think I'm good. 151 00:06:41,040 --> 00:06:43,960 Next up on the auction table is the Murray cod. 152 00:06:43,960 --> 00:06:45,160 Whoo-whee! 153 00:06:46,600 --> 00:06:48,200 Drive up that price for Deccy. 154 00:06:48,200 --> 00:06:49,480 (LAUGHS) 155 00:06:49,480 --> 00:06:53,480 Australia's biggest, best freshwater fish is sitting right there. 156 00:06:53,480 --> 00:06:54,760 The Murray cod. 157 00:06:54,760 --> 00:06:58,720 Have a look at this guy. Look at all that fat in the belly as well. 158 00:06:58,720 --> 00:07:00,200 I want my hands on it. 159 00:07:00,200 --> 00:07:03,680 I'm gonna start off here at 20 minutes. 160 00:07:03,680 --> 00:07:06,320 Yeah. Let's...let's just go straight to 40. 161 00:07:06,320 --> 00:07:09,120 40 minutes. RHIANNON: Why would you do that? 162 00:07:09,120 --> 00:07:10,760 You just outbid yourself. 163 00:07:10,760 --> 00:07:12,120 I... (CHUCKLES) 164 00:07:12,120 --> 00:07:14,000 Oh, Deccy. 165 00:07:14,000 --> 00:07:16,800 (CHORTLES) 166 00:07:16,800 --> 00:07:18,560 Declan is in for 40 minutes. 167 00:07:18,560 --> 00:07:20,840 Rhiannon, would you like to bid on this? 168 00:07:20,840 --> 00:07:22,680 No, I'm fine, thanks. 169 00:07:22,680 --> 00:07:24,080 Cath? No, thanks. 170 00:07:24,080 --> 00:07:26,840 Could have had it at 20. (LAUGHS) 171 00:07:26,840 --> 00:07:29,360 Maybe I've high-balled myself a bit here. 172 00:07:29,360 --> 00:07:30,440 Mate! 173 00:07:30,440 --> 00:07:31,920 But I've got that fish. 174 00:07:31,920 --> 00:07:35,120 Declan. Yay! Yeah, bring it over here. 175 00:07:35,120 --> 00:07:37,920 40 minutes. Sold. (OTHERS LAUGH) 176 00:07:37,920 --> 00:07:39,320 Good work, Deccy. 177 00:07:39,320 --> 00:07:40,840 Amazing. 178 00:07:40,840 --> 00:07:42,520 Mate! Beautiful. 179 00:07:42,520 --> 00:07:44,680 Please don't send him to a house auction. 180 00:07:44,680 --> 00:07:46,360 (LAUGHS) 181 00:07:46,360 --> 00:07:49,800 The next item is the yabbies. They look epic. 182 00:07:49,800 --> 00:07:52,200 I'm thinking, "I need to get these yabbies. 183 00:07:52,200 --> 00:07:53,920 "Don't let me get stuck with this rabbit." 184 00:07:53,920 --> 00:07:56,600 Who's gonna start me off? 20 minutes? 185 00:07:56,600 --> 00:07:59,240 20 minute. Rhiannon? 20 minutes. 186 00:07:59,240 --> 00:08:01,120 Cath? 25. 187 00:08:01,120 --> 00:08:03,680 Rhi is so competitive. 188 00:08:03,680 --> 00:08:05,720 She's not gonna let me have the yabbies easily. 189 00:08:05,720 --> 00:08:07,000 30. 30. 190 00:08:07,000 --> 00:08:08,280 35. 40. 191 00:08:08,280 --> 00:08:09,440 Rhiannon, 40. 192 00:08:09,440 --> 00:08:11,000 She's scary competitive. 193 00:08:11,000 --> 00:08:13,120 So... (LAUGHS) 194 00:08:13,120 --> 00:08:14,720 Don't do it, Cath. 195 00:08:14,720 --> 00:08:15,720 45. 196 00:08:15,720 --> 00:08:16,880 50. 197 00:08:16,880 --> 00:08:18,160 Ooh! 198 00:08:18,160 --> 00:08:19,160 Cath? Nup. 199 00:08:19,160 --> 00:08:21,640 I can't afford to spend more than 50 minutes on the yabbies. 200 00:08:21,640 --> 00:08:23,640 Rabbit takes a lot longer to cook. 201 00:08:23,640 --> 00:08:25,720 Cath. Last chance? 202 00:08:25,720 --> 00:08:27,800 No, I'm gonna challenge myself and go the rabbit. 203 00:08:28,840 --> 00:08:31,080 Going once. (CATH LAUGHS) 204 00:08:31,080 --> 00:08:32,280 Going twice. 205 00:08:33,880 --> 00:08:35,840 No? No. 206 00:08:35,840 --> 00:08:38,120 Sold. 50 minutes. Yay! 207 00:08:39,720 --> 00:08:41,720 Look at those. Oh, look at those beauties. 208 00:08:41,720 --> 00:08:43,440 Congratulations. Thank you. 209 00:08:43,440 --> 00:08:46,200 So, Cath, you've ended up with the rabbit 210 00:08:46,200 --> 00:08:47,840 and you've spent zero minutes. 211 00:08:47,840 --> 00:08:49,240 Well done, Cath. Not bad, not bad. 212 00:08:49,240 --> 00:08:50,440 DECLAN AND RHIANNON: Well done, Cath. 213 00:08:50,440 --> 00:08:52,320 What you shaking your head for? I don't know. 214 00:08:52,320 --> 00:08:54,960 No, I just want to... Yeah. I don't know. We'll see, hey? 215 00:08:54,960 --> 00:08:55,960 We will. Yeah. 216 00:08:55,960 --> 00:08:57,520 I got the rabbit for free. 217 00:08:58,520 --> 00:09:00,480 What am I gonna do with a bloody rabbit? 218 00:09:00,480 --> 00:09:01,760 Have you cooked rabbit before? 219 00:09:01,760 --> 00:09:03,480 Oh, I just remember it years ago, 220 00:09:03,480 --> 00:09:05,520 Mum having it in the sink and it was disgusting. 221 00:09:05,520 --> 00:09:07,760 (OTHERS GUFFAW) So, you know. 222 00:09:07,760 --> 00:09:09,400 The yabbies look good right now, don't they? 223 00:09:09,400 --> 00:09:10,960 Yeah. Oh, my God. 224 00:09:10,960 --> 00:09:12,760 I'll shout the wine tonight. Thanks, love. 225 00:09:12,760 --> 00:09:14,120 What have I done? 226 00:09:14,120 --> 00:09:19,000 Next up, we're going to auction off some fresh produce. 227 00:09:20,360 --> 00:09:22,040 RHIANNON: We have got the alliums 228 00:09:22,040 --> 00:09:25,160 and we've got garlic and we've got onions and leeks in there. 229 00:09:26,360 --> 00:09:31,000 We've got the greens...and then we've got the beautiful fruits. 230 00:09:31,000 --> 00:09:34,080 And then we've got the root vegetables. 231 00:09:34,080 --> 00:09:36,720 For the yabbies, I'm looking for the garlic and the onions. 232 00:09:36,720 --> 00:09:39,120 That's me, the alliums. Give me that basket. 233 00:09:39,120 --> 00:09:42,200 I think first we should auction off the... 234 00:09:42,200 --> 00:09:43,560 ..root veg. 235 00:09:43,560 --> 00:09:47,520 Oop. Oh! (LAUGHS) There's a bit in there. 236 00:09:47,520 --> 00:09:49,840 Oh, that was good acting. No, it's heavy. 237 00:09:49,840 --> 00:09:52,000 You would not be able to lift... (OTHERS LAUGH) 238 00:09:52,000 --> 00:09:54,000 You would not be able to do that. 239 00:09:55,200 --> 00:09:56,800 OK, so what do we have in here? 240 00:09:56,800 --> 00:09:58,680 We have some carrots, we have celeriac. 241 00:09:58,680 --> 00:10:01,560 Beets, potatoes, radishes. 242 00:10:01,560 --> 00:10:03,000 Some parsnips as well. 243 00:10:03,000 --> 00:10:05,440 I'm looking at the root vegetables, 244 00:10:05,440 --> 00:10:08,640 'cause I'm thinking the earthiness will go well with the rabbit. 245 00:10:08,640 --> 00:10:10,720 Let's start with five minutes. 246 00:10:10,720 --> 00:10:12,400 I'll go 10. 10? 247 00:10:12,400 --> 00:10:13,880 Yep. (CONTESTANTS CHORTLE) 248 00:10:13,880 --> 00:10:15,080 Double it again. 249 00:10:15,080 --> 00:10:16,080 (LAUGHS) 250 00:10:16,080 --> 00:10:19,680 I wouldn't wanna go against Declan at a house auction. 251 00:10:19,680 --> 00:10:22,200 I would want him to be auctioning for my house, 252 00:10:22,200 --> 00:10:25,920 'cause I reckon I'd get about 200,000 above the asking price, easy. 253 00:10:25,920 --> 00:10:28,080 Can I see an improvement on 10? 254 00:10:28,080 --> 00:10:29,560 15, Cath? 15. 255 00:10:29,560 --> 00:10:32,200 OK, wonderful. I'll go 20. 256 00:10:32,200 --> 00:10:33,240 20? Yeah. 257 00:10:33,240 --> 00:10:36,480 Really? Root vegetables with your Murray cod? 258 00:10:36,480 --> 00:10:37,720 (CHUCKLES) 259 00:10:37,720 --> 00:10:40,240 Would anybody like to improve? 25, Cath? 260 00:10:40,240 --> 00:10:41,840 Yeah, I'll go 25. 261 00:10:41,840 --> 00:10:45,040 25. OK. 25 from Cath. Declan? 262 00:10:45,040 --> 00:10:46,400 Yep. 30. 263 00:10:46,400 --> 00:10:47,760 OK, 30 from Declan. Yeah. 264 00:10:47,760 --> 00:10:49,920 You know, I'm actually a little grumpy with him, 265 00:10:49,920 --> 00:10:52,440 'cause I know exactly what he's doing. 266 00:10:52,440 --> 00:10:53,880 Ohh! 267 00:10:53,880 --> 00:10:55,720 Cath, 35? 268 00:10:55,720 --> 00:11:00,160 You have a luxury of time right now, but you don't have ingredients. 269 00:11:00,160 --> 00:11:01,360 Do I see 35? 270 00:11:03,400 --> 00:11:04,840 Yes, 35. 271 00:11:04,840 --> 00:11:06,760 Currently with Cath at 35. 272 00:11:06,760 --> 00:11:08,760 All done, all finished? Yeah. 273 00:11:08,760 --> 00:11:11,040 Sold to Cath. 35 minutes. 274 00:11:11,040 --> 00:11:12,440 Good job, Cath. Congratulations. 275 00:11:12,440 --> 00:11:14,360 ANDY: Come on, muscles. BRENT: Here we go. 276 00:11:14,360 --> 00:11:16,880 (GROANS EXAGGERATEDLY) (ANDY LAUGHS) 277 00:11:16,880 --> 00:11:18,000 Here you go, Cath. 278 00:11:18,000 --> 00:11:19,360 Thank you. Nice one. 279 00:11:20,520 --> 00:11:23,520 Next up to the auction, it's the alliums. 280 00:11:24,720 --> 00:11:26,800 Let's open the bidding at five. 281 00:11:26,800 --> 00:11:28,840 I love garlic, I love onion. 282 00:11:28,840 --> 00:11:31,760 I feel like I can make a really nice dish with these yabbies. 283 00:11:31,760 --> 00:11:32,960 Yep. I'll go in. 284 00:11:32,960 --> 00:11:35,720 (OTHERS EXCLAIM) Oh! 285 00:11:35,720 --> 00:11:38,440 Can I see an advance on 10? 15 from you, Rhiannon. 286 00:11:38,440 --> 00:11:39,720 15. Wonderful. 15. 287 00:11:39,720 --> 00:11:41,720 I'll go 20. You'll go 20? (CHUCKLES) 288 00:11:41,720 --> 00:11:43,920 Yeah. I'm enjoying this. 289 00:11:43,920 --> 00:11:47,640 I'm getting a bit competitive and I want them to spend their minutes. 290 00:11:47,640 --> 00:11:50,520 All kinds of complex flavours in this basket right here. 291 00:11:50,520 --> 00:11:51,920 25. 292 00:11:51,920 --> 00:11:54,320 The alliums, they would be good with this pork. 293 00:11:54,320 --> 00:11:56,280 Give us the next one up. Yep? 294 00:11:56,280 --> 00:11:58,280 Yep. 30 is with Declan. Theo? 295 00:11:58,280 --> 00:11:59,480 35. 296 00:11:59,480 --> 00:12:01,920 Declan's swooping in again, trying to drive prices up. 297 00:12:01,920 --> 00:12:03,560 I don't wanna get in a bidding war 298 00:12:03,560 --> 00:12:05,320 with someone that doesn't understand auctions, 299 00:12:05,320 --> 00:12:06,800 so he can have 'em. 300 00:12:08,000 --> 00:12:10,920 OK, Declan, going once. 301 00:12:10,920 --> 00:12:13,720 Going twice. I'm not paying that for them. 302 00:12:13,720 --> 00:12:14,840 (LAUGHS) 303 00:12:14,840 --> 00:12:17,720 Sold to Declan for 30 minutes. Yeah, bring it over here. 304 00:12:17,720 --> 00:12:19,200 Well done. Here you go, mate. 305 00:12:19,200 --> 00:12:20,400 Thank you. 306 00:12:20,400 --> 00:12:24,000 Next item up for auction is leafy greens. 307 00:12:24,000 --> 00:12:26,560 I don't know what I'm gonna do here. 308 00:12:26,560 --> 00:12:28,720 I don't really want greens, but I don't want fruit. 309 00:12:28,720 --> 00:12:31,040 I'll go five. Five, Rhiannon, wonderful. 310 00:12:31,040 --> 00:12:33,200 Yeah, I'll go 10. No? 10. 10 from Theo. 311 00:12:33,200 --> 00:12:34,440 I'll go 15. Yeah. 312 00:12:34,440 --> 00:12:36,040 15. Alright. 313 00:12:36,040 --> 00:12:38,320 Going once. Going twice. 314 00:12:38,320 --> 00:12:39,560 Sold to Rhiannon. 315 00:12:39,560 --> 00:12:41,120 Yeah, good job. Nice one. 316 00:12:41,120 --> 00:12:44,480 So I've got the yabbies, I've got the basket of greens 317 00:12:44,480 --> 00:12:46,080 and I've got 55 minutes to cook with. 318 00:12:47,680 --> 00:12:51,520 That means, Theo, you have ended up with the orchard fruit for free. 319 00:12:51,520 --> 00:12:53,240 Lemons, apples, grapes. Beautiful. 320 00:12:53,240 --> 00:12:55,240 Oh, lemons. I didn't see them. Right. 321 00:12:55,240 --> 00:12:57,280 So I've still got 80 minutes on the clock. 322 00:12:57,280 --> 00:12:58,360 Happy with that. 323 00:12:58,360 --> 00:12:59,880 And I get my little orchard fruits. 324 00:12:59,880 --> 00:13:02,000 I've got that beautiful Berkshire pork. 325 00:13:02,000 --> 00:13:03,000 I have some lemon, 326 00:13:03,000 --> 00:13:04,680 so that citrus that I need, 327 00:13:04,680 --> 00:13:06,080 and I think, yeah... 328 00:13:06,080 --> 00:13:08,120 I think a dish is coming together in my head. 329 00:13:09,120 --> 00:13:10,320 ANDY: Righto. 330 00:13:10,320 --> 00:13:13,600 Last but definitely not least, the pantry items. 331 00:13:13,600 --> 00:13:15,760 So it's time for the pantry extras. 332 00:13:15,760 --> 00:13:17,440 Ooh, this is a tough one. 333 00:13:17,440 --> 00:13:18,440 Flavour. 334 00:13:18,440 --> 00:13:20,320 So I can see there, there's lots of condiments. 335 00:13:21,600 --> 00:13:23,720 And then you got the dried spices. 336 00:13:23,720 --> 00:13:27,600 The fresh herbs or the wine and vinegars. 337 00:13:27,600 --> 00:13:29,320 I'm down to 85 minutes. 338 00:13:29,320 --> 00:13:31,960 I really wanted more time, 339 00:13:31,960 --> 00:13:36,000 especially now just trying to frantically think about 340 00:13:36,000 --> 00:13:37,480 what I'm gonna cook with the rabbit. 341 00:13:37,480 --> 00:13:40,400 So where are we gonna kick things off? 342 00:13:40,400 --> 00:13:42,000 I reckon a bit of herbage. 343 00:13:42,000 --> 00:13:43,520 Some fresh herbs. 344 00:13:44,680 --> 00:13:46,080 There is literally everything. 345 00:13:46,080 --> 00:13:49,800 Tarragon, basil. There's some lemon verbena down there. 346 00:13:49,800 --> 00:13:51,640 It is all happening. Yeah, five. 347 00:13:51,640 --> 00:13:52,960 Yeah, five. Nice work. 348 00:13:52,960 --> 00:13:55,560 I think fresh herbs could work well with my pork 349 00:13:55,560 --> 00:13:57,320 and my orchard fruits. 350 00:13:57,320 --> 00:13:58,760 Can I get 10 from anyone? 351 00:13:58,760 --> 00:14:00,560 Theo's going with five. Yeah, I'll give you 10. 352 00:14:00,560 --> 00:14:02,360 You got 10? I got 10 with Declan. Yeah. 353 00:14:02,360 --> 00:14:04,920 Look, I don't want these fresh herbs, 354 00:14:04,920 --> 00:14:07,120 but I'll chuck in a cheeky bet anyway. 355 00:14:07,120 --> 00:14:09,080 15. I'm looking for 15. 356 00:14:09,080 --> 00:14:11,800 Come on, Theo. 15? Yeah, 15. Yeah. Yeah, yeah, yeah. 357 00:14:11,800 --> 00:14:16,520 So the only dish I can think of is Mum's fricassee rabbit dish 358 00:14:16,520 --> 00:14:19,880 and I need those fresh herbs to make a white sauce. 359 00:14:19,880 --> 00:14:21,840 I have to go for it. I'll go 20. 360 00:14:21,840 --> 00:14:24,480 20! (OTHERS CHEER) 361 00:14:24,480 --> 00:14:26,160 Cath is in the game. 362 00:14:26,160 --> 00:14:27,800 Tarragon and rabbit. 363 00:14:27,800 --> 00:14:30,240 Stop it. You can build a whole dish round that. 364 00:14:30,240 --> 00:14:32,320 Can someone give me 25 minutes? It's currently with Cath. 365 00:14:32,320 --> 00:14:35,880 Going once with Cath. Going twice with Cath. 366 00:14:35,880 --> 00:14:37,320 Third and final... 25. 367 00:14:37,320 --> 00:14:39,480 (OTHERS CHEER) (LAUGHS) Oh! Yes! 368 00:14:39,480 --> 00:14:41,360 I've got a new career. 369 00:14:41,360 --> 00:14:44,000 Theo jumps back with 25 minutes. 370 00:14:45,160 --> 00:14:48,000 My time is dwindling. 371 00:14:48,000 --> 00:14:52,560 And I need time to cook the bloody rabbit. 372 00:14:52,560 --> 00:14:53,920 Do I go 30? 373 00:14:55,760 --> 00:14:57,720 (SIGHS) What do I do? 374 00:15:07,760 --> 00:15:09,120 can someone give me 25 minutes? 375 00:15:09,120 --> 00:15:11,120 It's currently with Cath. 25. 376 00:15:11,120 --> 00:15:14,120 (OTHERS CHEER) (LAUGHS) Oh! Yes! 377 00:15:15,120 --> 00:15:18,840 So the only dish I can think of is Mum's fricassee rabbit. 378 00:15:20,080 --> 00:15:24,120 And I need those fresh herbs to make a white sauce. 379 00:15:24,120 --> 00:15:26,240 (SIGHS) What do I do? 380 00:15:26,240 --> 00:15:28,120 Cath, you got a halfer in ya? 381 00:15:28,120 --> 00:15:30,560 You don't want these, Cath, do ya? 382 00:15:31,560 --> 00:15:33,840 Alright. Half an hour with Cath. 383 00:15:33,840 --> 00:15:35,840 I have to have these fresh herbs. 384 00:15:35,840 --> 00:15:38,200 It is a priority. Why do that to me? 385 00:15:38,200 --> 00:15:39,880 All out? Yeah, I think I'm all out. 386 00:15:39,880 --> 00:15:41,680 Final call? No more bets. No more bets. 387 00:15:41,680 --> 00:15:44,160 That's all I'm going at. I can't lose any more time. 388 00:15:44,160 --> 00:15:45,360 Sold to Cath! 389 00:15:45,360 --> 00:15:46,760 Well done, Cath! Yeah, Cath! 390 00:15:46,760 --> 00:15:47,840 Good job, Cath. Nice. 391 00:15:47,840 --> 00:15:50,640 Half an hour. Oh, you still got plenty of time left. 392 00:15:50,640 --> 00:15:52,800 I'm down to 55 minutes for my cook. 393 00:15:52,800 --> 00:15:55,400 You know, I don't have as much time as what I wanted. 394 00:15:55,400 --> 00:15:58,120 But I'm just gonna go with it today. 395 00:15:58,120 --> 00:15:59,640 It's gonna be an interesting cook. 396 00:16:00,880 --> 00:16:03,480 Righto. Next up with the pantry items. 397 00:16:03,480 --> 00:16:05,680 Let's go the vinegar and wines. 398 00:16:05,680 --> 00:16:07,120 Ooh! DECLAN: Oh! 399 00:16:07,120 --> 00:16:09,240 I know the condiments are gonna be sought after. 400 00:16:09,240 --> 00:16:10,480 They're gonna be expensive 401 00:16:10,480 --> 00:16:12,560 and I actually don't have that time to spend. 402 00:16:12,560 --> 00:16:15,360 Nice bit of acid, nice bit of flavour. 403 00:16:15,360 --> 00:16:17,320 Sweetness, sourness. 404 00:16:17,320 --> 00:16:19,960 So I've gotta go for these wines and vinegars. 405 00:16:19,960 --> 00:16:22,160 Five minutes. Someone's gotta give me five. 406 00:16:22,160 --> 00:16:26,120 Rhiannon's got five. Five minutes for the wine and vinegar. 407 00:16:26,120 --> 00:16:29,800 Now I'm sitting on 55 and I really don't wanna go below 30. 408 00:16:29,800 --> 00:16:31,240 I'm prepared to bid a bit. 409 00:16:31,240 --> 00:16:32,840 Declan? Give me 10? Don't do it, Dec. 410 00:16:32,840 --> 00:16:34,840 I don't want to. Mate, you'd need that for fish. 411 00:16:34,840 --> 00:16:36,840 Surely. I know, I'd love it. 412 00:16:36,840 --> 00:16:39,840 I've got my Murray cod. I've got my alliums. 413 00:16:39,840 --> 00:16:42,040 All I'm missing is some acidity. 414 00:16:42,040 --> 00:16:43,760 You need acid, I'm telling you that now. 415 00:16:43,760 --> 00:16:46,200 Yeah, I know. Give us 10. Yeah. 10. I got 10. 416 00:16:46,200 --> 00:16:48,360 Rhiannon? I'm giving you 15. 417 00:16:48,360 --> 00:16:50,400 Yes, you're giving me 15. Come on. Oh. Oh. 418 00:16:50,400 --> 00:16:51,440 20, Declan? 419 00:16:51,440 --> 00:16:54,040 Oh, alright, I'll give you 20! 420 00:16:54,040 --> 00:16:55,480 Yes! Yes. (LAUGHS) 421 00:16:55,480 --> 00:16:57,360 Rhiannon, 25? 422 00:16:57,360 --> 00:16:59,160 Wait, what does that put me down to? 423 00:16:59,160 --> 00:17:01,080 That would put you down to 30 minutes. 424 00:17:01,080 --> 00:17:02,080 Oh, shivers. 425 00:17:03,520 --> 00:17:05,040 Bugger it. Give 'em to me. 426 00:17:05,040 --> 00:17:06,560 Yes! 25. MELISSA: Whoo! 427 00:17:06,560 --> 00:17:08,320 30 minutes with yabbies and greens. 428 00:17:08,320 --> 00:17:09,520 They take no time to cook. 429 00:17:09,520 --> 00:17:12,480 Now we're talking. Come on, Deccers. What have you got? 430 00:17:12,480 --> 00:17:15,360 No, I can't do it in 30... No! 431 00:17:15,360 --> 00:17:17,560 20 minutes, mate. 20-minute dish. Don't be crazy. 432 00:17:17,560 --> 00:17:21,320 Righto, Rhiannon, 25 on the wines and vinegars, 433 00:17:21,320 --> 00:17:22,360 they're all yours. 434 00:17:22,360 --> 00:17:24,560 Yay! Yeah, good job. Bloody hell. 435 00:17:24,560 --> 00:17:27,720 So this is the final item up for auction 436 00:17:27,720 --> 00:17:29,920 because the last one's obviously for free. 437 00:17:29,920 --> 00:17:33,080 We're gonna go the preserves and jams and goodies. 438 00:17:33,080 --> 00:17:35,520 Oh, this would be good for both of you. 439 00:17:36,600 --> 00:17:39,840 There's only two people left in the auction - Theo and Declan. 440 00:17:39,840 --> 00:17:41,200 Can I get five minis? 441 00:17:41,200 --> 00:17:43,760 I'll start it off. Righto, five minutes with Declan. 442 00:17:43,760 --> 00:17:45,600 You got 10? Yeah, 10. 443 00:17:45,600 --> 00:17:47,520 10? 15? Yeah. 444 00:17:47,520 --> 00:17:49,400 I really want these condiments. 445 00:17:49,400 --> 00:17:52,880 There's flavour built in, so I'm going hard on these. 446 00:17:52,880 --> 00:17:54,040 20? Yep. 447 00:17:54,040 --> 00:17:55,400 25? Yep. 448 00:17:55,400 --> 00:17:56,400 30? Yep. 449 00:17:56,400 --> 00:17:58,120 35? (CONTESTANTS LAUGH) 450 00:17:58,120 --> 00:18:01,280 If you went 35, you'd have 15 minutes to cook. 451 00:18:04,200 --> 00:18:05,880 Yeah, I'll go 35. 452 00:18:05,880 --> 00:18:08,720 Oh, yeah! (LAUGHS) 453 00:18:10,160 --> 00:18:12,560 Surely you gotta give him 40. THEO: Oh, Theo, you've got time. 454 00:18:12,560 --> 00:18:13,640 Peer pressure, hey? 455 00:18:13,640 --> 00:18:16,000 35! What's he doing to me, this kid? 456 00:18:16,000 --> 00:18:18,080 (SIGHS) Can I do 40? 457 00:18:18,080 --> 00:18:20,760 Can I lose that amount of time in this cook? 458 00:18:20,760 --> 00:18:24,200 35 minutes with Declan, mate. Going once. 459 00:18:24,200 --> 00:18:26,120 40 minutes. Come on. Let's go. 460 00:18:26,120 --> 00:18:27,560 (CONTESTANTS CHEER) 461 00:18:27,560 --> 00:18:29,280 40 minutes with Theo. 462 00:18:29,280 --> 00:18:31,400 Righto. You're out? Officially out? 463 00:18:31,400 --> 00:18:34,040 Yeah, I'm out with 50 minutes. Going once, going twice. 464 00:18:34,040 --> 00:18:36,640 Going three times. Sold! 465 00:18:36,640 --> 00:18:38,600 RHIANNON: Yeah, well done, Theo. JOCK: Well done, Theo. 466 00:18:38,600 --> 00:18:40,920 Alright, that leaves me 40 to cook, 467 00:18:40,920 --> 00:18:43,760 but I've got so much flavour in these jars. 468 00:18:43,760 --> 00:18:45,000 I think I'm golden here. 469 00:18:46,400 --> 00:18:48,800 Declan. Yep. Bring it over. 470 00:18:48,800 --> 00:18:50,840 You got your little basket of spices for free. 471 00:18:50,840 --> 00:18:51,960 Beautiful. 472 00:18:51,960 --> 00:18:54,040 RHIANNON: Well done, buddy. Thanks, guys. 473 00:18:54,040 --> 00:18:56,120 I score the dried spices for free. 474 00:18:56,120 --> 00:18:58,680 But I'm gonna be lacking acidity. 475 00:19:01,320 --> 00:19:04,720 Alright, Cath, you've got the most amount of time. 55 minutes. 476 00:19:04,720 --> 00:19:05,720 Yeah. Good luck. 477 00:19:05,720 --> 00:19:07,200 Thank you. Your time starts now. 478 00:19:07,200 --> 00:19:09,160 (CONTESTANTS CHEER) I'll give you a hand, Cath. 479 00:19:09,160 --> 00:19:10,640 What do you need? 480 00:19:12,240 --> 00:19:13,480 THEO: Go, Cath! 481 00:19:13,480 --> 00:19:17,040 CATH: There's only two spots left in this Immunity Challenge. 482 00:19:17,040 --> 00:19:18,760 I want one of those spots. 483 00:19:18,760 --> 00:19:20,600 Thanks, Andy. I'm coming. 484 00:19:20,600 --> 00:19:24,160 That is just gonna take me closer to my next goal, 485 00:19:24,160 --> 00:19:25,960 which is that final week. 486 00:19:27,520 --> 00:19:32,240 But to win that spot, I need to just make a really tasty dish. 487 00:19:32,240 --> 00:19:34,480 Alright, Cath. Alright, thanks, Andy. 488 00:19:34,480 --> 00:19:36,080 You're on. Thank you. 489 00:19:36,080 --> 00:19:39,040 So the rabbit. Yes. 490 00:19:39,040 --> 00:19:41,000 Are you happy? 491 00:19:41,000 --> 00:19:42,240 Oh, I'm scared. 492 00:19:42,240 --> 00:19:44,120 But you know what? I'm gonna challenge myself. 493 00:19:44,120 --> 00:19:47,400 I just have a really distant memory of fricassee rabbit. 494 00:19:47,400 --> 00:19:48,560 OK. 495 00:19:48,560 --> 00:19:51,120 I think it was like a creamy sort of sauce 496 00:19:51,120 --> 00:19:52,880 that my mum used to make. 497 00:19:52,880 --> 00:19:55,720 And the root veg, I'm gonna do a puree. 498 00:19:55,720 --> 00:19:58,680 And the herbs, I'm gonna use some, like, to make a stock 499 00:19:58,680 --> 00:20:00,200 and then some in the finish sauce. 500 00:20:00,200 --> 00:20:01,200 Right. Yeah. 501 00:20:01,200 --> 00:20:02,880 I would probably break down your rabbit first. 502 00:20:02,880 --> 00:20:04,360 'Cause then you kind of get it... 503 00:20:04,360 --> 00:20:07,040 You kind of get an idea of how you're gonna tackle that. 504 00:20:07,040 --> 00:20:09,480 It's such a distant memory. 505 00:20:09,480 --> 00:20:12,720 It would be, honestly, probably 45 years ago. 506 00:20:13,840 --> 00:20:17,240 So I'm gonna just try and think back to that 507 00:20:17,240 --> 00:20:20,880 and try and re-create something from that memory. 508 00:20:20,880 --> 00:20:22,480 It's gonna be a challenge. 509 00:20:22,480 --> 00:20:25,360 Cath, you got 52 minutes left. OK. Thanks, buddy. 510 00:20:30,200 --> 00:20:31,840 Vinegar. 511 00:20:31,840 --> 00:20:34,320 Red wine vinegar. 512 00:20:34,320 --> 00:20:36,120 I do have the least cook time 513 00:20:36,120 --> 00:20:37,840 and it definitely adds pressure 514 00:20:37,840 --> 00:20:41,720 because I am gonna have no time to fluff around today. 515 00:20:41,720 --> 00:20:46,320 DECLAN: Crazy how you went from 120 to 30 just to end up with that. 516 00:20:46,320 --> 00:20:48,280 (CHUCKLES) Yeah, I know. No, like, in all honesty... 517 00:20:48,280 --> 00:20:50,000 But I have got more time to think 518 00:20:50,000 --> 00:20:51,560 about what I'm going to cook. 519 00:20:51,560 --> 00:20:53,760 I've just gotta come up with a dish now. (CHUCKLES) 520 00:20:53,760 --> 00:20:56,760 I've got the Murray cod, I've got the alliums 521 00:20:56,760 --> 00:20:58,480 and I've got the dried herbs. 522 00:20:58,480 --> 00:21:00,880 I've got 50 minutes left on the clock. 523 00:21:00,880 --> 00:21:05,440 My plan of attack is to hero this beautiful Murray cod. 524 00:21:05,440 --> 00:21:09,120 We are here on the edge of the beautiful Murray River. 525 00:21:09,120 --> 00:21:11,200 I feel very special. 526 00:21:11,200 --> 00:21:13,120 50 minutes you got. 50 minutes. 527 00:21:13,120 --> 00:21:14,160 Not long. Yeah? 528 00:21:14,160 --> 00:21:15,840 Yeah. Alright. Come on, mate. Chop chop. 529 00:21:15,840 --> 00:21:19,120 You need all the time you can get to find that acidity. 530 00:21:19,120 --> 00:21:21,760 Yep. (CHORTLES) 531 00:21:22,760 --> 00:21:25,800 I just need to execute every element perfectly 532 00:21:25,800 --> 00:21:27,720 so I win this challenge today. 533 00:21:27,720 --> 00:21:29,200 What are you thinking, mate? 534 00:21:29,200 --> 00:21:32,560 Um, so I'm thinking poached Murray cod in a master stock. 535 00:21:32,560 --> 00:21:33,560 Yeah. Beautiful. 536 00:21:33,560 --> 00:21:36,840 And then also do, like, an onion jam. Ooh. 537 00:21:37,840 --> 00:21:40,120 Some charred leek on the hibachi. 538 00:21:40,120 --> 00:21:41,600 Yep. Get that bitterness. 539 00:21:41,600 --> 00:21:44,640 And then, um, try and draw some acidity out there. 540 00:21:44,640 --> 00:21:46,080 From the leeks? 541 00:21:46,080 --> 00:21:48,600 Ah, from the green part of the leeks and the scallions. 542 00:21:48,600 --> 00:21:49,800 You reckon they're gonna be acidic? 543 00:21:51,480 --> 00:21:53,040 Hmm. I would, uh... 544 00:21:53,040 --> 00:21:55,800 I would...I would be looking for acidity somewhere else. 545 00:21:55,800 --> 00:21:56,800 OK, yep. 546 00:21:56,800 --> 00:21:59,680 You're definitely gonna need some kind of acidity for sure. 547 00:21:59,680 --> 00:22:00,720 Yeah. Yep. 548 00:22:00,720 --> 00:22:02,480 We're looking for the top dish. Alright. 549 00:22:02,480 --> 00:22:05,120 You gotta bring us something that stands out from the crowd. 550 00:22:05,120 --> 00:22:07,160 Yeah, OK. Thank you. Yep. Alright. Good luck. 551 00:22:07,160 --> 00:22:10,520 I really wanna take my time with this Murray cod, 552 00:22:10,520 --> 00:22:13,400 and definitely inspired by Josh Niland. 553 00:22:13,400 --> 00:22:15,320 Beautiful big belly. 554 00:22:15,320 --> 00:22:17,960 I don't just want to sort of use a top loin 555 00:22:17,960 --> 00:22:19,960 or a normal cut of this fish. 556 00:22:19,960 --> 00:22:23,880 I'm gonna be going for a cutlet, leaving that backbone in it. 557 00:22:23,880 --> 00:22:27,120 I've really gotta pull out the big guns and pull this one off today. 558 00:22:29,440 --> 00:22:31,240 I like this. 559 00:22:31,240 --> 00:22:34,040 But I know my biggest struggle with this cook 560 00:22:34,040 --> 00:22:36,960 is gonna be trying to find that acidic element. 561 00:22:36,960 --> 00:22:39,840 I don't have a lemon, I don't have a lime. 562 00:22:39,840 --> 00:22:41,880 Nothing obvious is standing out here. 563 00:22:44,240 --> 00:22:45,840 Come on, come on, Cath. 564 00:22:45,840 --> 00:22:48,600 It's gonna be difficult re-creating Mum's dish, 565 00:22:48,600 --> 00:22:50,800 because, number one, I really can't remember it. 566 00:22:50,800 --> 00:22:52,280 (WHISPERS) Just relax, Cath. 567 00:22:52,280 --> 00:22:55,320 And number two, I'm not familiar with breaking down a rabbit. 568 00:22:55,320 --> 00:22:57,720 OK, how do I get that bone off there? 569 00:22:57,720 --> 00:23:01,640 So I really have to rely on my intuition today. 570 00:23:02,640 --> 00:23:07,040 I take the legs off and then I break down the carcass. 571 00:23:07,040 --> 00:23:08,800 That's amazing. 572 00:23:08,800 --> 00:23:10,560 It reminds me of a chicken, 573 00:23:10,560 --> 00:23:13,440 so I'm gonna use some of it to start my stock. 574 00:23:13,440 --> 00:23:17,520 Now gonna get onto trying to do, like, a creamy sauce. 575 00:23:17,520 --> 00:23:19,640 I need to get the bones on 576 00:23:19,640 --> 00:23:22,240 and some carrot and some whatever I can 577 00:23:22,240 --> 00:23:24,200 to try and get flavour into a sauce. 578 00:23:24,200 --> 00:23:27,080 (WHISPERS) Come on, sweetie. You're alright. You can do that. 579 00:23:30,840 --> 00:23:33,960 ANDY: Hey, Brent, you saw that whole thing play out. 580 00:23:33,960 --> 00:23:36,280 Which group of ingredients? Who would you go for? 581 00:23:36,280 --> 00:23:38,040 Oh, I'd be screaming for the condiments. 582 00:23:38,040 --> 00:23:40,480 The, um...the relishes and jams. 583 00:23:40,480 --> 00:23:42,560 I reckon they're already pre-made flavour. 584 00:23:42,560 --> 00:23:43,560 Like, there's 30 minutes. 585 00:23:43,560 --> 00:23:46,120 You'd go 40 minutes and what Theo's got in front of him. 586 00:23:46,120 --> 00:23:47,920 Yeah, pretty much. I wouldn't have liked the fruits. 587 00:23:47,920 --> 00:23:50,440 I would've... Bad choice there, but that's his fault. 588 00:23:50,440 --> 00:23:52,320 I'm coming for you, Brenty boy. 589 00:23:52,320 --> 00:23:53,880 (LAUGHS) 590 00:23:53,880 --> 00:23:55,520 Alright. 591 00:23:55,520 --> 00:23:58,280 Let's do this. Let's do it. 592 00:23:59,480 --> 00:24:00,480 Alright. 593 00:24:00,480 --> 00:24:03,400 What are you going to do with your basket of condiments, 594 00:24:03,400 --> 00:24:05,640 your orchard fruits and this beautiful piece of pork? 595 00:24:05,640 --> 00:24:07,480 Well, I am thinking... And 40 minutes? 596 00:24:07,480 --> 00:24:09,640 Yeah, and 40 minutes. That's the key, isn't it? 597 00:24:09,640 --> 00:24:12,040 So I'm gonna be portioning this into chops, 598 00:24:12,040 --> 00:24:14,240 brine it in some of the olive juice. 599 00:24:14,240 --> 00:24:15,240 Yep. 600 00:24:15,240 --> 00:24:18,200 Um, then I'm gonna make a sauce out of these condiments. 601 00:24:18,200 --> 00:24:20,600 I'm gonna baste it when I'm cooking it on the hibachi. 602 00:24:20,600 --> 00:24:22,040 Gorgeous. Uh... 603 00:24:22,040 --> 00:24:23,800 I think it's yours to lose today. 604 00:24:23,800 --> 00:24:25,680 Alright? Ooh. OK, yep. 605 00:24:25,680 --> 00:24:26,960 I'm on it. Yep. Yep? 606 00:24:26,960 --> 00:24:28,280 So my pork is brining. 607 00:24:28,280 --> 00:24:31,800 And now I'm opening every single jar of condiment I have and I'm tasting. 608 00:24:31,800 --> 00:24:33,000 Honey. 609 00:24:33,000 --> 00:24:37,080 The one thing that I overbid for, uh, is the condiments. 610 00:24:37,080 --> 00:24:39,760 And I need to be smart about the way I use them. 611 00:24:39,760 --> 00:24:42,960 I want to win this challenge, so I'm gonna push hard for it today. 612 00:24:42,960 --> 00:24:45,120 A lot of good things here. Too many. 613 00:24:45,120 --> 00:24:48,400 Theo's just started cooking. Look, pork, beautiful. 614 00:24:48,400 --> 00:24:50,360 He's also got fruit. ANDY: Yeah. 615 00:24:50,360 --> 00:24:53,440 And then he's also got all those spreads, relishes and jams. 616 00:24:53,440 --> 00:24:54,640 All the flavour, really. 617 00:24:54,640 --> 00:24:56,320 DECLAN: You alright? Yeah, good, mate. 618 00:24:56,320 --> 00:24:58,840 MELISSA: Let's talk about Declan, the Murray cod. 619 00:24:58,840 --> 00:25:01,040 You know, he's chosen something that he really, really wanted. 620 00:25:01,040 --> 00:25:02,800 I'm very happy for him. Where's the lid? 621 00:25:02,800 --> 00:25:04,520 Lid, lid, lid. 622 00:25:04,520 --> 00:25:05,760 However... And what goes with that? 623 00:25:05,760 --> 00:25:07,720 Acid. (LAUGHS) 624 00:25:07,720 --> 00:25:09,600 And do we have any? None at all. 625 00:25:09,600 --> 00:25:11,960 Nothing. We don't have the freshness here. 626 00:25:11,960 --> 00:25:14,520 So that's really the mountain that he needs to climb right now. 627 00:25:14,520 --> 00:25:16,400 I couldn't find a lid. 628 00:25:16,400 --> 00:25:20,400 Cath, she's cooking rabbit, which she is wholly unfamiliar with. 629 00:25:20,400 --> 00:25:22,560 She's drawing from a distant memory 630 00:25:22,560 --> 00:25:25,040 of fricassee rabbit that her mum used to make. 631 00:25:25,040 --> 00:25:29,520 I think it's a memory, but it's not like a firm love for rabbit. 632 00:25:29,520 --> 00:25:32,120 Then we talk about Rhiannon. She hasn't even started yet. 633 00:25:32,120 --> 00:25:34,400 Nup. 30 minutes is not a lot of time. 634 00:25:34,400 --> 00:25:37,520 RHIANNON: I think 60 minutes in the MasterChef kitchen isn't enough, 635 00:25:37,520 --> 00:25:38,520 let alone 30, 636 00:25:38,520 --> 00:25:40,920 and I've gotta make sure this dish is restaurant quality 637 00:25:40,920 --> 00:25:42,920 to be able to get a spot in that immunity. 638 00:25:58,280 --> 00:26:00,440 30-minute mark, and I'm running in and I'm like, 639 00:26:00,440 --> 00:26:01,920 "Come on, Rhiannon, you can do this!" 640 00:26:01,920 --> 00:26:05,360 Rhiannon has arrived, which means you all have 30 minutes to go! 641 00:26:05,360 --> 00:26:08,160 Let's go! Go get it! Come on, Rhiannon! 642 00:26:09,360 --> 00:26:12,600 I've had time to think about what I'm going to cook, 643 00:26:12,600 --> 00:26:15,760 and I've got really quite a clear idea of what I'm doing. 644 00:26:15,760 --> 00:26:17,240 Hello. Hey. 645 00:26:17,240 --> 00:26:19,000 What are you gonna do with these babies? 646 00:26:19,000 --> 00:26:21,120 I'm gonna, like, just blanch them for one minute. 647 00:26:21,120 --> 00:26:22,720 Yep. I'm gonna take the coral out. 648 00:26:22,720 --> 00:26:24,320 I'm gonna use that in a mayo. OK. 649 00:26:24,320 --> 00:26:28,560 And then I'm gonna do, um, hibachi the rest of the tail for a minute. 650 00:26:28,560 --> 00:26:29,560 Righto. 651 00:26:29,560 --> 00:26:32,200 And then I'm going to make a cavolo nero crisp. 652 00:26:34,360 --> 00:26:36,760 It doesn't sound very like you. No, it's not. 653 00:26:36,760 --> 00:26:38,760 Your food. How would you like to eat that? 654 00:26:38,760 --> 00:26:40,440 I'd like to eat that grilled. 655 00:26:40,440 --> 00:26:41,480 Grilled? Yeah. 656 00:26:41,480 --> 00:26:44,240 What with? And don't say, "Crispy cavolo nero chip." 657 00:26:44,240 --> 00:26:46,360 Certainly not. (LAUGHS) 658 00:26:46,360 --> 00:26:48,000 Are you picking up what I'm putting down? 659 00:26:48,000 --> 00:26:49,800 Cook food that you want to eat. 660 00:26:49,800 --> 00:26:52,120 But I will say, you need to do it quickly... 661 00:26:52,120 --> 00:26:53,120 Yep. 662 00:26:53,120 --> 00:26:54,920 ..because you've only got 27 minutes to go. 663 00:26:54,920 --> 00:26:56,000 Yes. Gotcha. OK. 664 00:26:56,000 --> 00:26:57,680 Cook something that you really wanna eat. 665 00:26:57,680 --> 00:26:59,320 OK. Gotcha, Andy. 666 00:27:00,560 --> 00:27:02,360 Oh, my God. I don't have time for this. 667 00:27:02,360 --> 00:27:03,560 Mm. 668 00:27:03,560 --> 00:27:05,920 I don't even know what I'm thinking at this point. 669 00:27:05,920 --> 00:27:08,960 My brain's going a million miles an hour. 670 00:27:10,400 --> 00:27:11,440 BRENT: Go, Rhi-Rhi. 671 00:27:11,440 --> 00:27:14,080 So I need to pivot and I've only got bloody 30 minutes. 672 00:27:14,080 --> 00:27:16,120 How am I gonna create a whole new dish? 673 00:27:16,120 --> 00:27:17,480 This is madness! 674 00:27:20,160 --> 00:27:24,320 25 minutes to go. I've got my charred leeks on the hibachi. 675 00:27:25,680 --> 00:27:29,240 My onion jam's sauteing. I want it to be nice and sweet. 676 00:27:30,440 --> 00:27:34,040 I've got the alliums and the mixed herbs in a master stock 677 00:27:34,040 --> 00:27:36,560 and I've gotta get started on poaching this fish. 678 00:27:36,560 --> 00:27:40,640 And I get my fish in, off heat, to cook for about 10 minutes. 679 00:27:42,360 --> 00:27:46,160 The biggest challenge today will be finding the acidity for the dish. 680 00:27:46,160 --> 00:27:49,040 Obviously I don't have a juicy lemon to squeeze over the top. 681 00:27:49,040 --> 00:27:50,840 Hey, can I borrow a lemon? 682 00:27:50,840 --> 00:27:52,720 Sorry, bro. Can't help ya. 683 00:27:52,720 --> 00:27:54,840 Ha ha! Nice try, though. 684 00:27:54,840 --> 00:27:58,040 So I'm going through this basket of dried herbs. 685 00:27:59,800 --> 00:28:02,840 I'm trying and smelling everything and I taste the sumac. 686 00:28:02,840 --> 00:28:04,520 Oh, it is sour, isn't it? 687 00:28:04,520 --> 00:28:08,720 I turn the packet over and it says it's got a lemony flavour to it. 688 00:28:09,840 --> 00:28:13,520 This has to be what I need to use to get that acidic element. 689 00:28:13,520 --> 00:28:15,520 I had... (MUTTERS INDISTINCTLY) 690 00:28:15,520 --> 00:28:18,720 I can do some butter and sumac on the saucepan 691 00:28:18,720 --> 00:28:22,360 and then give this fish sort of an extra two minutes in that 692 00:28:22,360 --> 00:28:24,920 and give it that sort of sour crust on it. 693 00:28:24,920 --> 00:28:28,120 Alright, that's coming up to temp. 694 00:28:28,120 --> 00:28:31,560 Declan has finally twigged that sumac is sour. 695 00:28:31,560 --> 00:28:32,600 Yay! 696 00:28:32,600 --> 00:28:34,480 Therefore it can be used in the braising liquor. 697 00:28:34,480 --> 00:28:35,920 Finally. Come on, mate. 698 00:28:35,920 --> 00:28:38,600 Push hard, man. Push hard. Yep. 699 00:28:38,600 --> 00:28:41,440 Uh, the classic MasterChef Time Auction. 700 00:28:41,440 --> 00:28:44,080 You bought it. All you gotta do is make it work. 701 00:28:44,080 --> 00:28:46,120 You got 20 minutes to go. 702 00:28:46,120 --> 00:28:48,080 20 minutes! Come on, gang. 703 00:28:48,080 --> 00:28:49,480 Let's go, Deccy. 704 00:28:49,480 --> 00:28:51,600 Come on, Theo. Rhi-Rhi. 705 00:28:51,600 --> 00:28:53,000 Let's go. 706 00:28:53,000 --> 00:28:55,320 Go, Theo. Keep going. 707 00:28:55,320 --> 00:28:56,800 20 minutes. 708 00:28:58,840 --> 00:29:00,480 CATH: Where's the salted butter? 709 00:29:01,600 --> 00:29:04,240 Fricassee rabbit is a bit of a stew. 710 00:29:04,240 --> 00:29:06,840 So it's braised. It has a creamy sauce. 711 00:29:06,840 --> 00:29:09,520 But I'm not making a stew. 712 00:29:09,520 --> 00:29:13,480 I'm making a separate sauce and cooking the rabbit separately. 713 00:29:13,480 --> 00:29:14,720 I've got my stock on. 714 00:29:14,720 --> 00:29:18,240 Whoo! I am...trying to think. 715 00:29:18,240 --> 00:29:20,720 From what I remember, Mum makes like a roux, 716 00:29:20,720 --> 00:29:23,520 so I've just put some butter and some flour. 717 00:29:23,520 --> 00:29:27,960 Cooking that and I use some of the stock then to start the sauce. 718 00:29:27,960 --> 00:29:31,440 Mum had mash potato with this dish. 719 00:29:31,440 --> 00:29:34,080 So I'm making a celeriac puree. 720 00:29:34,080 --> 00:29:37,720 My idea is to have, you know, the puree on the bottom, 721 00:29:37,720 --> 00:29:42,680 some of the cooked rabbit on top with a creamy sauce. 722 00:29:43,760 --> 00:29:45,680 I'm trying to be simple. Three elements, Cath. 723 00:29:45,680 --> 00:29:48,800 Three. Just try and get three elements on the plate. 724 00:29:48,800 --> 00:29:50,120 Go, Cath. 725 00:29:51,440 --> 00:29:52,600 How's it tasting? 726 00:29:52,600 --> 00:29:54,160 Yeah, it's OK. Yeah? 727 00:29:54,160 --> 00:29:55,480 Yep. Nice. 728 00:29:55,480 --> 00:29:57,480 Time is massive today. 729 00:29:57,480 --> 00:29:59,200 Maybe there was a bit of overspending. 730 00:29:59,200 --> 00:30:01,200 I have made such a mess here. 731 00:30:01,200 --> 00:30:04,400 Yeah, they all seem to have, like, you know, 50 minutes, 45. 732 00:30:04,400 --> 00:30:06,400 It's not even what we cook with every day. 733 00:30:06,400 --> 00:30:08,120 Yeah, might have been some splurging out there 734 00:30:08,120 --> 00:30:09,600 and it might be hurting in here. 735 00:30:09,600 --> 00:30:11,440 RHIANNON: I have changed my mind. 736 00:30:11,440 --> 00:30:16,560 And I'm definitely gonna try doing what I generally will cook myself. 737 00:30:17,880 --> 00:30:19,640 I'm just doing hibachi-grilled yabbies. 738 00:30:19,640 --> 00:30:23,160 And I'm going to, um, do a beautiful dressing 739 00:30:23,160 --> 00:30:25,680 and then a vinaigrette on some rocket. 740 00:30:25,680 --> 00:30:29,080 15 minutes in, I've started on a butter sauce. 741 00:30:29,080 --> 00:30:31,200 It's a full pivot on my original dish. 742 00:30:31,200 --> 00:30:33,080 I don't know if I'm gonna get this done. 743 00:30:33,080 --> 00:30:35,280 All I'm thinking is, "I've gotta get something on the plate." 744 00:30:37,120 --> 00:30:38,760 Yeah, so I've cut some yabbies in half 745 00:30:38,760 --> 00:30:40,960 and I take some of the roe out of the head 746 00:30:40,960 --> 00:30:42,400 and I'm creating this butter sauce, 747 00:30:42,400 --> 00:30:45,760 with some vinegar, salt, pepper, the roe - I've got that. 748 00:30:45,760 --> 00:30:48,800 I put some shells of the yabby in, just for a bit of extra flavour. 749 00:30:49,880 --> 00:30:51,800 We're feeling very under the pump. 750 00:30:51,800 --> 00:30:55,440 I've still got to make the dressing for the rocket salad. 751 00:30:55,440 --> 00:30:57,640 Now I need to cook the yabbies on the hibachi. 752 00:30:57,640 --> 00:30:59,880 Just make sure I just keep going 753 00:30:59,880 --> 00:31:01,480 as fast as I can. 754 00:31:02,480 --> 00:31:04,640 THEO: So my dish today is simple. 755 00:31:05,920 --> 00:31:08,400 A glazed pork chop with a chilli jam. 756 00:31:08,400 --> 00:31:10,000 The pork has to be cooked perfectly, 757 00:31:10,000 --> 00:31:14,120 but that glaze on that pork is paramount to winning this. 758 00:31:14,120 --> 00:31:16,320 I am using the condiments. 759 00:31:16,320 --> 00:31:18,000 I'm thinking about the chilli jam. 760 00:31:18,000 --> 00:31:19,480 I'm adding some of that pineapple jam. 761 00:31:19,480 --> 00:31:22,360 I'm adding some juice from some of the...the grapes. 762 00:31:22,360 --> 00:31:25,000 I'm also adding some of the preserved lemon. 763 00:31:25,000 --> 00:31:27,920 So I've got my pork on the hibachi 764 00:31:27,920 --> 00:31:30,200 and I'm basting it away. 765 00:31:30,200 --> 00:31:32,680 The glaze is starting to caramelise as well. 766 00:31:32,680 --> 00:31:34,040 That is flavour. 767 00:31:35,480 --> 00:31:36,720 Come on, Theo, mate. 768 00:31:36,720 --> 00:31:38,600 Thanks, Brenty. That's lovely of you. 769 00:31:38,600 --> 00:31:40,560 I'm really enjoying myself in this cook. 770 00:31:40,560 --> 00:31:42,360 You know, my pork looks amazing. 771 00:31:42,360 --> 00:31:45,240 My crackling is coming up in the oven, it looks great. 772 00:31:45,240 --> 00:31:47,400 I'm having the time of my life here. 773 00:31:47,400 --> 00:31:51,920 Righto, mate. I saw you tending to your pork chop. 774 00:31:51,920 --> 00:31:53,760 I was tending to my pork chop, yeah. 775 00:31:53,760 --> 00:31:55,360 So do you know what the dish is? 776 00:31:55,360 --> 00:31:58,000 It's just a pork chop with a bit of a tomato chilli jam. 777 00:31:59,560 --> 00:32:01,640 Pork chop with tomato chilli jam? Yeah. 778 00:32:01,640 --> 00:32:03,440 That's it? 779 00:32:03,440 --> 00:32:04,440 Yeah. 780 00:32:04,440 --> 00:32:07,320 Just a pork chop and chilli jam on the side. That's it? 781 00:32:07,320 --> 00:32:08,520 Yeah. 782 00:32:08,520 --> 00:32:11,200 This looks amazing but it's not a dish. 783 00:32:12,560 --> 00:32:13,920 (EXHALES) 784 00:32:24,280 --> 00:32:25,440 Yeah. 785 00:32:25,440 --> 00:32:28,560 This looks amazing, but it's not a dish. 786 00:32:28,560 --> 00:32:30,040 My mind starts to snowball. 787 00:32:30,040 --> 00:32:32,520 "Oh, no! It's just a pork chop.' 788 00:32:32,520 --> 00:32:34,560 10 minutes to go. 789 00:32:34,560 --> 00:32:37,200 I need to think about what to do to complete this dish. 790 00:32:38,800 --> 00:32:40,960 I'm looking around at the fresh produce. 791 00:32:40,960 --> 00:32:42,920 A combination with pork is often apple. 792 00:32:42,920 --> 00:32:45,760 And I'm thinking, you know, it does need some freshness. 793 00:32:45,760 --> 00:32:48,720 I think I can bring that with a really nice side salad 794 00:32:48,720 --> 00:32:51,120 with some of the figs and some of the apples. 795 00:32:51,120 --> 00:32:53,880 Then I think now it's starting to come together in my head. 796 00:32:55,800 --> 00:32:56,880 How long to go? 797 00:32:57,880 --> 00:32:59,560 You've only got eight minutes to go. 798 00:32:59,560 --> 00:33:01,280 BRENT: Come on, eight minutes. Let's go! 799 00:33:01,280 --> 00:33:03,280 (JUDGES CLAP) (SUSPENSEFUL MUSIC) 800 00:33:10,240 --> 00:33:11,840 (WHISPERS) OK, come on. 801 00:33:11,840 --> 00:33:13,640 (LOUDLY) Come on. 802 00:33:13,640 --> 00:33:16,400 My sauce, it's been cooking down. 803 00:33:16,400 --> 00:33:19,720 And I need to just make sure that I get it balanced. 804 00:33:19,720 --> 00:33:22,160 It's very, very different to Mum's fricassee, 805 00:33:22,160 --> 00:33:24,480 or from what I remember what a fricassee is. 806 00:33:24,480 --> 00:33:27,080 And now it's time to cook the rabbit. 807 00:33:29,080 --> 00:33:30,200 Calm down. 808 00:33:30,200 --> 00:33:32,840 So I've got the loin and the liver, pepper and salt, 809 00:33:32,840 --> 00:33:35,240 oil in the pan and I get that on. 810 00:33:35,240 --> 00:33:39,200 I'm frantically trying to puree the celeriac 811 00:33:39,200 --> 00:33:42,000 and I'm cooking my rabbit at the same time. 812 00:33:42,000 --> 00:33:43,080 It is all happening. 813 00:33:44,400 --> 00:33:46,800 We want a dish with a bit of bang for our buck. 814 00:33:46,800 --> 00:33:48,240 Five minutes to go! 815 00:33:48,240 --> 00:33:49,800 JOCK: Let's go, guys! ANDY: Come on! 816 00:33:49,800 --> 00:33:50,800 Five minutes! 817 00:33:57,120 --> 00:33:58,680 CATH: Ooh! 818 00:33:58,680 --> 00:34:01,440 There's still resistance. 819 00:34:01,440 --> 00:34:03,480 Where's the lemon zester? 820 00:34:03,480 --> 00:34:04,960 OK. 821 00:34:04,960 --> 00:34:07,520 Time is flying 822 00:34:07,520 --> 00:34:11,040 and I haven't even started cooking these yabbies. 823 00:34:11,040 --> 00:34:13,280 I've cooked heaps of crustaceans before. 824 00:34:13,280 --> 00:34:16,120 Usually I cook bugs or lobster. 825 00:34:16,120 --> 00:34:19,520 But I'm using the similar cooking concept that I would do with them. 826 00:34:20,800 --> 00:34:24,280 Yabbies are cooking away. I've made a dressing for the rocket salad. 827 00:34:24,280 --> 00:34:26,880 The butter sauce is going and I'm kind of like, 828 00:34:26,880 --> 00:34:29,480 "Alright, I'm getting close to getting ready to plate now." 829 00:34:30,600 --> 00:34:32,960 But I just need the yabbies to cook. 830 00:34:37,080 --> 00:34:39,560 DECLAN: I'm happy with the cook on the Murray cod. 831 00:34:42,800 --> 00:34:45,120 I get that in the saucepan with that sumac butter. 832 00:34:45,120 --> 00:34:47,680 Alright, butter, flip. 833 00:34:47,680 --> 00:34:50,440 I've got that beautiful sweetness from the jam. 834 00:34:50,440 --> 00:34:53,280 I've got the salty, crispy shallots. 835 00:34:53,280 --> 00:34:55,920 I've got the bitterness on that charred leek. 836 00:34:55,920 --> 00:34:58,320 How'd you go with your acidity? Yeah, really good. 837 00:34:58,320 --> 00:35:02,040 You found your sumac. Finally. Yeah. 838 00:35:02,040 --> 00:35:06,320 Glad that I found that sour element. I'm really happy. 839 00:35:06,320 --> 00:35:08,720 Everything's coming together. 840 00:35:09,840 --> 00:35:10,920 OK. 841 00:35:12,400 --> 00:35:16,160 Time flies in a MasterChef auction. You've only got two minutes to go! 842 00:35:16,160 --> 00:35:18,040 ANDY: Oh, here we go! BRENT: Two minutes! 843 00:35:24,840 --> 00:35:26,320 THEO: Under two minutes to go 844 00:35:26,320 --> 00:35:28,720 and my pork's perfect, my salad's come together. 845 00:35:28,720 --> 00:35:32,280 It's got that freshness from the apple, it's got that bitterness. 846 00:35:32,280 --> 00:35:35,640 The acidity and sweet from those figs as well. 847 00:35:35,640 --> 00:35:38,400 And I look at my crackling and it's perfect. 848 00:35:38,400 --> 00:35:41,880 I'm just hoping it's a complete dish. 849 00:35:41,880 --> 00:35:44,120 60 seconds! MELISSA: Whoo! 850 00:35:47,880 --> 00:35:49,960 CATH: The cook on the rabbit looks good. 851 00:35:49,960 --> 00:35:53,200 The celeriac puree is, um, a nice consistency. 852 00:35:53,200 --> 00:35:57,640 It's a delicate dish with just a few pieces of the rabbit and the liver. 853 00:35:57,640 --> 00:36:01,920 I'm quite happy with what I've got on the plate. 854 00:36:01,920 --> 00:36:04,120 But it's just the fricassee sauce. 855 00:36:04,120 --> 00:36:05,360 Oh, come on! 856 00:36:05,360 --> 00:36:07,000 It's, um, not perfect... 857 00:36:08,360 --> 00:36:10,040 ..but I'm running out of time. 858 00:36:10,040 --> 00:36:11,720 OK. 859 00:36:11,720 --> 00:36:15,240 RHIANNON: Oh, my God. I'm just trying to get a dish on the plate. 860 00:36:15,240 --> 00:36:16,680 (TIMER BEEPS) 861 00:36:16,680 --> 00:36:18,920 I'm not feeling great about this dish at all. 862 00:36:18,920 --> 00:36:21,560 Like, I'm literally serving the judges a dog's breakfast, 863 00:36:21,560 --> 00:36:22,720 I'm telling ya. 864 00:36:22,720 --> 00:36:24,840 JOCK: Sorry to do this to you. 865 00:36:24,840 --> 00:36:27,680 JUDGES AND BRENT: 10, 9, 8, 866 00:36:27,680 --> 00:36:30,760 7, 6, 5, 867 00:36:30,760 --> 00:36:34,240 4, 3, 2, 1. 868 00:36:34,240 --> 00:36:35,800 That's it! 869 00:36:35,800 --> 00:36:37,280 (JUDGES CLAP) 870 00:36:39,480 --> 00:36:40,960 Good job, mate. There we go. 871 00:36:40,960 --> 00:36:42,760 Yeah, mate. That was quick. 872 00:36:47,720 --> 00:36:50,840 The classic MasterChef Time Auction strikes again. 873 00:36:50,840 --> 00:36:52,760 You get caught up in the fun and games. 874 00:36:52,760 --> 00:36:55,320 But then you realise you have not enough time 875 00:36:55,320 --> 00:36:56,560 and all of these ingredients 876 00:36:56,560 --> 00:36:59,080 and you need to consolidate them into a decent dish. 877 00:36:59,080 --> 00:37:00,520 Looking forward to seeing what they do. 878 00:37:00,520 --> 00:37:02,040 Shall we get the first dish in? 879 00:37:05,480 --> 00:37:08,440 What a ride. 40 minutes never went so quick. 880 00:37:08,440 --> 00:37:09,600 Hello, Theo. 881 00:37:09,600 --> 00:37:12,800 He's got that trademark cheeky grin on. 882 00:37:12,800 --> 00:37:15,720 My plate looks so good, though. I'm really happy with my plating up. 883 00:37:15,720 --> 00:37:19,040 Hopefully the judges think it's a complete dish. 884 00:37:30,880 --> 00:37:35,360 these delicious MasterChef-approved recipes on 10 play. 885 00:37:40,600 --> 00:37:42,440 Theo, what did you cook us, mate? 886 00:37:42,440 --> 00:37:47,800 I cooked you a glazed pork chop with a fig and apple salad. 887 00:37:50,880 --> 00:37:52,720 OK, so you had the pork. Yes. 888 00:37:52,720 --> 00:37:54,160 You had orchard fruits. 889 00:37:54,160 --> 00:37:57,520 You had a beautiful basket of assorted condiments. 890 00:37:57,520 --> 00:37:58,840 Yep. And 40 minutes. 891 00:37:58,840 --> 00:38:01,320 Do you think this could be a winning dish? 892 00:38:01,320 --> 00:38:02,320 Yeah, for sure. 893 00:38:02,320 --> 00:38:05,840 I love pork and I love it cooked this way. 894 00:38:05,840 --> 00:38:07,600 And I think the freshness of the salad 895 00:38:07,600 --> 00:38:10,320 will complete the dish like I want it to 896 00:38:10,320 --> 00:38:11,640 and, um, I think... 897 00:38:11,640 --> 00:38:14,360 (CHUCKLES) I think I would really love to eat this, so yeah. 898 00:38:14,360 --> 00:38:16,360 Thank you very much. Thanks so much. (LAUGHS) 899 00:38:16,360 --> 00:38:17,920 Thanks, guys. Thanks, Theo. 900 00:38:22,720 --> 00:38:24,080 Alright. Good to go? 901 00:38:24,080 --> 00:38:25,360 Good to go. 902 00:38:25,360 --> 00:38:27,120 ANDY: Thank you. Thank you. 903 00:38:42,840 --> 00:38:45,240 I think the pork is definitely the star of the show. 904 00:38:46,400 --> 00:38:50,520 It has that beautiful smoky quality about it. 905 00:38:51,840 --> 00:38:53,520 It's such great-quality pork, 906 00:38:53,520 --> 00:38:55,920 so really letting it do its thing was gorgeous. 907 00:38:55,920 --> 00:38:58,160 And the caramelisation 908 00:38:58,160 --> 00:39:02,360 of that alchemic concoction of condiments basted over the top, 909 00:39:02,360 --> 00:39:04,040 really, he chose the right ones 910 00:39:04,040 --> 00:39:06,480 because they don't override the flavour of the pork, 911 00:39:06,480 --> 00:39:07,960 which I think is really important. 912 00:39:07,960 --> 00:39:11,360 The salad, you know, it's vibrant, it was nicely presented. 913 00:39:11,360 --> 00:39:13,600 I think he did really well today. 914 00:39:13,600 --> 00:39:16,400 He's treated the pork really, really well. 915 00:39:16,400 --> 00:39:18,840 Brining it, then creating a glaze 916 00:39:18,840 --> 00:39:21,480 out of some of the tomato and chilli jam. 917 00:39:21,480 --> 00:39:23,760 And not only that but taking the skin off 918 00:39:23,760 --> 00:39:26,240 and roasting it in the oven is topnotch. 919 00:39:27,920 --> 00:39:30,480 He paid so much time for that pork chop 920 00:39:30,480 --> 00:39:32,560 but it was well worth it in the end. 921 00:39:33,600 --> 00:39:35,720 To me, it's a standout. Mm. 922 00:39:39,000 --> 00:39:40,840 Cath. Cath! 923 00:39:40,840 --> 00:39:42,360 Hello. 924 00:39:46,560 --> 00:39:48,560 Cath, what have you made for us today? 925 00:39:49,720 --> 00:39:53,160 Today, I've made a fricassee rabbit. 926 00:39:53,160 --> 00:39:55,160 How do you think you went? 927 00:39:55,160 --> 00:39:57,720 Oh, I had to spend my time 928 00:39:57,720 --> 00:40:00,160 on getting the root vegetables and the herbs, 929 00:40:00,160 --> 00:40:03,200 so I didn't have as much time as what I first thought, 930 00:40:03,200 --> 00:40:04,960 so it was...it was quite tricky actually. 931 00:40:06,720 --> 00:40:09,080 OK, well, we better hop to it. OK. 932 00:40:09,080 --> 00:40:10,920 Alright, thanks, guys. Thanks. 933 00:40:10,920 --> 00:40:13,480 What do you think of the cook on the... 934 00:40:13,480 --> 00:40:15,760 Yeah, the cook in the rabbit looks nice. 935 00:40:33,520 --> 00:40:37,680 First of all, I think it was a really good concept. 936 00:40:37,680 --> 00:40:39,640 JOCK: Mm. 937 00:40:39,640 --> 00:40:42,880 Fricassee is like somewhere in between a stew and a sauce. 938 00:40:42,880 --> 00:40:45,600 It's rustic. It's kind of like peasant food, I suppose. 939 00:40:45,600 --> 00:40:48,960 So I think she definitely got the idea right, 940 00:40:48,960 --> 00:40:50,640 especially with the connection 941 00:40:50,640 --> 00:40:52,480 of her mum cooking it when she was younger. 942 00:40:52,480 --> 00:40:55,720 The rabbit loin was cooked really beautifully. 943 00:40:55,720 --> 00:40:57,600 I really enjoyed that. 944 00:40:57,600 --> 00:41:01,520 The loin and the liver combo was so smart to do. 945 00:41:01,520 --> 00:41:03,320 It's just a shame that she overcooked the liver. 946 00:41:04,680 --> 00:41:06,800 The parsnip puree was OK. 947 00:41:06,800 --> 00:41:08,240 And then the sauce. 948 00:41:08,240 --> 00:41:10,960 She just hasn't got the balance right, unfortunately. 949 00:41:10,960 --> 00:41:13,760 It could have been so good. So good. 950 00:41:15,600 --> 00:41:17,200 Had she had a little more time, 951 00:41:17,200 --> 00:41:18,600 I think she might have been able 952 00:41:18,600 --> 00:41:20,240 to produce a really delicious plate of food. 953 00:41:20,240 --> 00:41:22,040 The loin, beautifully cooked. 954 00:41:22,040 --> 00:41:24,440 I thought the parsnip had nice flavour. 955 00:41:24,440 --> 00:41:26,560 And then you have the sauce. 956 00:41:26,560 --> 00:41:28,240 Not her finest work. 957 00:41:28,240 --> 00:41:32,520 I love to see that she's actually thought through this challenge 958 00:41:32,520 --> 00:41:36,360 and come up with an idea that could have been absolutely delicious. 959 00:41:38,920 --> 00:41:40,000 Here she comes. 960 00:41:40,000 --> 00:41:41,200 Rhiannon. (CHUCKLES) 961 00:41:41,200 --> 00:41:42,720 Hey, guys. 962 00:41:44,000 --> 00:41:45,160 How you going? 963 00:41:45,160 --> 00:41:47,400 Very well. How are you going? (SIGHS) 964 00:41:47,400 --> 00:41:49,280 (SIGHS) I've had better days. 965 00:41:49,280 --> 00:41:50,520 What a sigh. Oh, OK. 966 00:41:50,520 --> 00:41:53,360 Rhiannon, before you tell us what the dish is, 967 00:41:53,360 --> 00:41:54,840 what did you start with? 968 00:41:54,840 --> 00:41:56,280 I started with yabbies, 969 00:41:56,280 --> 00:41:57,920 a basket of greens 970 00:41:57,920 --> 00:42:01,520 and a basket of vinegars and wines and all that sort of stuff. 971 00:42:01,520 --> 00:42:02,680 And you turned that into... 972 00:42:02,680 --> 00:42:08,680 Yabbies with butter sauce and a vinaigrette with some rocket. 973 00:42:10,000 --> 00:42:12,560 I got a feeling you're not overly stoked. 974 00:42:12,560 --> 00:42:15,520 No. I'm, like, really not happy at all. 975 00:42:15,520 --> 00:42:17,320 It's pretty hard, the old Time Auction, isn't it? 976 00:42:17,320 --> 00:42:20,440 Mate, I was like, "30 minutes, yabbies, I'm sweet as." 977 00:42:20,440 --> 00:42:24,160 And then it was like, "Oh, no, I'm not." (LAUGHS) 978 00:42:24,160 --> 00:42:25,160 (LAUGHS) 979 00:42:25,160 --> 00:42:27,200 It was like, "You are not sweet at all." 980 00:42:27,200 --> 00:42:29,440 We'll taste. We'll let you know. OK, thanks, guys. 981 00:42:29,440 --> 00:42:31,200 ANDY AND MELISSA: Thank you. See ya. 982 00:42:32,200 --> 00:42:33,800 They don't look cooked to me 983 00:42:33,800 --> 00:42:38,160 but, um, let's stick one on our plate and have a little look. 984 00:42:44,240 --> 00:42:45,680 Yeah, that's... 985 00:42:45,680 --> 00:42:47,360 Yeah. 986 00:42:56,920 --> 00:42:59,920 This is just a case of the Time Auction getting the better of her. 987 00:43:02,040 --> 00:43:04,240 30 minutes to cook her dish in... 988 00:43:04,240 --> 00:43:07,640 And a limited pantry. 989 00:43:07,640 --> 00:43:08,920 No options. Yeah. 990 00:43:08,920 --> 00:43:11,760 It's, um... It definitely wasn't gonna be easy for Rhiannon. 991 00:43:11,760 --> 00:43:17,000 I'm devastated for her, because unfortunately this is raw. 992 00:43:17,000 --> 00:43:20,440 Rhiannon can cook yabbies on a hibachi, do you know what I mean? 993 00:43:20,440 --> 00:43:22,200 But this Time Auction, 994 00:43:22,200 --> 00:43:26,240 this classic MasterChef challenge, has got the better of her today. 995 00:43:31,120 --> 00:43:32,520 Declan. Declan. 996 00:43:32,520 --> 00:43:34,000 DECLAN: Hello. 997 00:43:34,000 --> 00:43:37,880 Today, I've taken a bit of a risk using the sumac. 998 00:43:37,880 --> 00:43:41,720 I think that adds much-needed acidity into the dish. 999 00:43:43,720 --> 00:43:45,280 I hope the judges love it. 1000 00:43:56,760 --> 00:43:58,840 Declan, what have you made us, mate? 1001 00:43:58,840 --> 00:44:02,960 So I've done poached Murray cod cutlet 1002 00:44:02,960 --> 00:44:06,200 with an onion jam, some charred leeks, 1003 00:44:06,200 --> 00:44:08,040 crispy shallots, 1004 00:44:08,040 --> 00:44:10,200 and a broth to go over the top. 1005 00:44:13,720 --> 00:44:15,760 I knew the acidity was gonna lack. 1006 00:44:15,760 --> 00:44:18,080 I knew I was missing out on that 1007 00:44:18,080 --> 00:44:21,960 and didn't get the best basket with those onions and leeks and whatnot. 1008 00:44:23,480 --> 00:44:26,760 But I tried making use of what I had, so... 1009 00:44:28,760 --> 00:44:30,760 Mate, I like the way you're thinking. 1010 00:44:30,760 --> 00:44:33,280 You're thinking about it like a chef. 1011 00:44:33,280 --> 00:44:35,240 And the further you go in this competition, 1012 00:44:35,240 --> 00:44:36,720 the more I see that. 1013 00:44:36,720 --> 00:44:38,200 Thank you. 1014 00:44:38,200 --> 00:44:41,440 Alright, mate. We're gonna taste it. Yeah. Enjoy. Thank you, guys. 1015 00:44:41,440 --> 00:44:42,600 Thanks, Declan. Thank you. 1016 00:44:44,600 --> 00:44:46,000 How's the cook? 1017 00:44:47,640 --> 00:44:48,840 Look at that. Wow. 1018 00:44:48,840 --> 00:44:50,320 That looks so nice. Gorgeous. 1019 00:44:50,320 --> 00:44:51,480 Looks beautiful. 1020 00:44:51,480 --> 00:44:52,840 Glossy. 1021 00:44:52,840 --> 00:44:54,880 Gorgeous. Beautiful. 1022 00:44:54,880 --> 00:44:58,400 That is a beautiful-looking piece of fish. 1023 00:45:17,680 --> 00:45:19,200 Mental. 1024 00:45:19,200 --> 00:45:22,240 It is absolutely perfect. 1025 00:45:22,240 --> 00:45:25,600 It is glossy, glistening, just cooked, perfection. 1026 00:45:25,600 --> 00:45:27,080 It is so delicious. 1027 00:45:27,080 --> 00:45:30,560 I mean, honestly, how good is he at cooking fish? 1028 00:45:30,560 --> 00:45:32,080 That's amazing. 1029 00:45:32,080 --> 00:45:35,520 But the crispy onions, the bit that I had was burnt. 1030 00:45:35,520 --> 00:45:39,080 Um, so it just tastes like sort of acrid-y burnt onion. 1031 00:45:39,080 --> 00:45:40,840 It's not a great flavour. 1032 00:45:40,840 --> 00:45:44,240 But I gotta say, the fish, unbelievable. 1033 00:45:44,240 --> 00:45:45,240 Yeah. 1034 00:45:45,240 --> 00:45:48,560 Every single time he has cooked fish in the last little while, 1035 00:45:48,560 --> 00:45:51,120 it has been at the height of perfection. 1036 00:45:52,440 --> 00:45:54,640 I don't think you could get it any better than that. 1037 00:45:54,640 --> 00:45:58,440 The leek, you know, it's so lovely when you get that charred edge on it 1038 00:45:58,440 --> 00:46:02,560 and then the actual white part of the leek is soft and sweet 1039 00:46:02,560 --> 00:46:06,480 and it really brings a whole other dimension to the dish. 1040 00:46:06,480 --> 00:46:09,320 There's cooking fish nice and then there's cooking fish like that. 1041 00:46:09,320 --> 00:46:10,320 Yeah. Yeah. 1042 00:46:10,320 --> 00:46:11,520 Like... Epic. 1043 00:46:11,520 --> 00:46:13,600 In any restaurant, anywhere in the world, 1044 00:46:13,600 --> 00:46:16,360 that's what you want to send fish off the pass looking like. 1045 00:46:16,360 --> 00:46:17,840 It was unbelievable. 1046 00:46:17,840 --> 00:46:21,320 Gold standard. Yeah, stoked for him with the fish. 1047 00:46:21,320 --> 00:46:23,400 I just wish the fish had friends. 1048 00:46:23,400 --> 00:46:25,160 (MELISSA AND JOCK LAUGH) Better friends. 1049 00:46:35,200 --> 00:46:39,640 On the line today is a chance to join Brent on Thursday 1050 00:46:39,640 --> 00:46:42,400 in the final Immunity Challenge. 1051 00:46:42,400 --> 00:46:45,360 That means getting your shot at being the first contestant 1052 00:46:45,360 --> 00:46:47,720 through to the all-important Finals Week. 1053 00:46:50,480 --> 00:46:53,920 Only the best dish today will get that chance. 1054 00:46:55,360 --> 00:46:58,480 There were two dishes in the running for dish of the day. 1055 00:46:59,480 --> 00:47:01,280 Declan, Theo. 1056 00:47:02,760 --> 00:47:05,040 Both of your proteins were carefully cooked. 1057 00:47:06,040 --> 00:47:09,640 Theo, pork treated beautifully on the hibachi. 1058 00:47:11,800 --> 00:47:16,680 Declan...that was restaurant-perfect fish. 1059 00:47:16,680 --> 00:47:19,800 And cooked on the bone too. 1060 00:47:19,800 --> 00:47:21,200 Thank you. 1061 00:47:21,200 --> 00:47:23,120 But... 1062 00:47:23,120 --> 00:47:25,440 ..Declan, unfortunately, 1063 00:47:25,440 --> 00:47:30,200 the burnt onions undid all that hard work on the fish. 1064 00:47:30,200 --> 00:47:32,560 Argh, dammit. 1065 00:47:33,600 --> 00:47:38,240 Which means, Theo, congratulations. You're the winner. 1066 00:47:38,240 --> 00:47:39,240 CATH: Yeah! 1067 00:47:39,240 --> 00:47:40,680 BRENT: Whoo! 1068 00:47:40,680 --> 00:47:41,880 Well done, buddy. Yes! 1069 00:47:41,880 --> 00:47:43,560 Go over there. RHIANNON: Well done! 1070 00:47:47,920 --> 00:47:50,040 Theo, congratulations. 1071 00:47:50,040 --> 00:47:55,240 Come Thursday, you'll be cooking for your spot in Finals Week. 1072 00:47:55,240 --> 00:47:57,720 Yeah! 1073 00:48:01,280 --> 00:48:03,200 Declan, Cath, Rhiannon, 1074 00:48:03,200 --> 00:48:07,240 there's only one spot left in Thursday's Immunity Challenge. 1075 00:48:07,240 --> 00:48:09,200 We can't wait to see you all 1076 00:48:09,200 --> 00:48:13,240 at a super-surprise Murray region location tomorrow. 1077 00:48:13,240 --> 00:48:15,600 Lovely. So we'll see you there. 1078 00:48:15,600 --> 00:48:16,840 (CHUCKLES) 'Bye. 1079 00:48:16,840 --> 00:48:19,240 (CONTESTANTS EXCLAIM) JOCK: Well done. 1080 00:48:19,240 --> 00:48:20,720 Well done, buddy. 1081 00:48:21,760 --> 00:48:24,440 How good's that feel, hey? THEO: Yeah, that feels good. 1082 00:48:24,440 --> 00:48:27,960 NARRATOR: Tomorrow night on MasterChef Australia... 1083 00:48:27,960 --> 00:48:29,320 THEO: What the hell? 1084 00:48:29,320 --> 00:48:33,720 ..our travelling cooks are at the pointy end of the competition... 1085 00:48:33,720 --> 00:48:34,840 Rarr! 1086 00:48:34,840 --> 00:48:37,840 ..in every possible way. 1087 00:48:37,840 --> 00:48:40,240 Surprise! CONTESTANTS: Ohh! 1088 00:48:40,240 --> 00:48:42,440 It's not just the cacti... 1089 00:48:42,440 --> 00:48:44,160 Flies! Get outta here! 1090 00:48:44,160 --> 00:48:46,120 ..keeping them on their toes. 1091 00:48:46,120 --> 00:48:47,640 BRENT: Hopefully all those needles 1092 00:48:47,640 --> 00:48:48,720 aren't in the dish. 1093 00:48:48,720 --> 00:48:50,120 Oh, no! Sugar. 1094 00:48:50,120 --> 00:48:52,280 I'll be a wounded little soldier 1095 00:48:52,280 --> 00:48:53,920 if I don't get the win today. 1096 00:48:58,800 --> 00:49:01,120 Captions by Red Bee Media