1 00:00:01,040 --> 00:00:06,400 NARRATOR: Previously on MasterChef Australia... 2 00:00:06,400 --> 00:00:07,880 Murray River style. 3 00:00:07,880 --> 00:00:11,440 ..it was a battle of the highest bidders. 4 00:00:11,440 --> 00:00:13,640 I'm gonna start off at 20 minutes. 5 00:00:13,640 --> 00:00:15,600 Let's just go straight to 40. 6 00:00:15,600 --> 00:00:18,000 Oh! ANDY AND RHI: Why would you do that? 7 00:00:18,000 --> 00:00:21,000 Please don't send him to a house auction. (LAUGHS) 8 00:00:21,000 --> 00:00:22,360 THEO: Come on, let's go! 9 00:00:22,360 --> 00:00:24,000 Time... Come on, come on. 10 00:00:24,000 --> 00:00:26,880 ..and pantry items were not on their side. 11 00:00:26,880 --> 00:00:28,720 This is madness! 12 00:00:28,720 --> 00:00:30,400 But... 13 00:00:30,400 --> 00:00:33,680 ANDY: It was unbelievable. JOCK: Gold standard. Mental. 14 00:00:33,680 --> 00:00:35,960 It is absolutely perfect. 15 00:00:35,960 --> 00:00:38,880 ..Theo triumphed with the winning dish. 16 00:00:38,880 --> 00:00:40,080 MELISSA: Congratulations. 17 00:00:40,080 --> 00:00:42,800 Come Thursday, you'll be cooking for your spot 18 00:00:42,800 --> 00:00:44,720 in Finals Week. 19 00:00:44,720 --> 00:00:46,480 Yay! 20 00:00:46,480 --> 00:00:50,480 Tonight, the top 5 travels continue... 21 00:00:50,480 --> 00:00:53,960 ..somewhere totally unexpected. 22 00:01:00,240 --> 00:01:02,920 (MYSTICAL MUSIC) 23 00:01:16,600 --> 00:01:18,320 You're kidding me. (LAUGHS) 24 00:01:18,320 --> 00:01:20,400 (INDISTINCT CHATTER) Wow. 25 00:01:20,400 --> 00:01:21,760 Oh, my God. 26 00:01:21,760 --> 00:01:23,080 What the hell? 27 00:01:23,080 --> 00:01:24,600 This is so random. 28 00:01:24,600 --> 00:01:26,200 What the hell. 29 00:01:26,200 --> 00:01:27,760 CATH: Oh, look at the flowers. 30 00:01:27,760 --> 00:01:30,200 Wow, we are in cactus country. 31 00:01:30,200 --> 00:01:32,280 There is cactus everywhere. 32 00:01:32,280 --> 00:01:34,400 Really, it's, like, a bit euphoric. 33 00:01:36,320 --> 00:01:38,440 There's so many different varieties too. Look at them. 34 00:01:38,440 --> 00:01:40,320 Feels like we're in Mexico, right? 35 00:01:40,320 --> 00:01:41,400 Yes! 36 00:01:41,400 --> 00:01:45,200 The road trip really has taken us to Mexico. I can't believe it. 37 00:01:45,200 --> 00:01:48,440 I didn't expect this in regional Victoria, but here we are. 38 00:01:48,440 --> 00:01:49,440 Hola! 39 00:01:49,440 --> 00:01:50,960 Beautiful. Cactus Country. 40 00:01:50,960 --> 00:01:52,560 And, you know, it's the last spot 41 00:01:52,560 --> 00:01:54,640 for someone to get into that immunity cook, 42 00:01:54,640 --> 00:01:57,440 and I feel like there's some prickly tension in the air. 43 00:01:58,560 --> 00:02:00,240 Rarrr! Wow. 44 00:02:01,680 --> 00:02:04,160 (DRAWLS) Oh, everyone got their hats on. 45 00:02:04,160 --> 00:02:06,600 We're in Cactus Country. 46 00:02:06,600 --> 00:02:11,040 Hola. You're all looking very... sharp this morning. 47 00:02:11,040 --> 00:02:12,920 (CONTESTANTS LAUGH) 48 00:02:12,920 --> 00:02:16,000 Welcome to Cactus Country! Yeah! 49 00:02:16,000 --> 00:02:19,320 You are standing in the largest cactus garden 50 00:02:19,320 --> 00:02:21,080 in the Southern Hemisphere. 51 00:02:21,080 --> 00:02:23,240 What? Wait, what? Yeah. 52 00:02:23,240 --> 00:02:24,360 (IMITATES EXPLOSIONS) 53 00:02:24,360 --> 00:02:27,720 Right here in Strathmerton, in Victoria's Murray region. 54 00:02:27,720 --> 00:02:29,720 Who would have known? 55 00:02:29,720 --> 00:02:31,240 (COW MOOS) 56 00:02:31,240 --> 00:02:34,760 This incredible 12-acre garden 57 00:02:34,760 --> 00:02:39,720 is home to over 4,000 species of cacti from all over the world. 58 00:02:39,720 --> 00:02:41,560 CATH: 4,000! 59 00:02:43,120 --> 00:02:44,800 Declan, Cath, 60 00:02:44,800 --> 00:02:48,840 one of you will join these gentlemen in tomorrow's Immunity Challenge. 61 00:02:48,840 --> 00:02:52,000 Unfortunately, Rhiannon isn't feeling well today, 62 00:02:52,000 --> 00:02:53,320 so she won't be joining us, 63 00:02:53,320 --> 00:02:55,080 which, sadly, also means 64 00:02:55,080 --> 00:02:57,920 she's out of running for the Immunity Challenge tomorrow. 65 00:02:59,160 --> 00:03:02,320 Declan, what does this place evoke for you? 66 00:03:02,320 --> 00:03:05,120 Look, I'm not that familiar with the old cacti, 67 00:03:05,120 --> 00:03:08,200 but...but I know, like, some subspecies, 68 00:03:08,200 --> 00:03:10,640 maybe aloe and agave. 69 00:03:10,640 --> 00:03:13,280 I use aloe vera a bit after, you know, 70 00:03:13,280 --> 00:03:15,000 having a bit too much sun. 71 00:03:15,000 --> 00:03:16,760 And, of course, tequila. 72 00:03:16,760 --> 00:03:19,560 I've had a couple of cheeky tequila shots in my life, 73 00:03:19,560 --> 00:03:22,240 so I'm familiar with it in that sense. 74 00:03:22,240 --> 00:03:24,200 Brent, you've travelled around the world. 75 00:03:24,200 --> 00:03:27,440 Are you getting any inspiration from this environment, 76 00:03:27,440 --> 00:03:28,760 what you see right now? 77 00:03:28,760 --> 00:03:30,280 The only thing I've learnt this morning 78 00:03:30,280 --> 00:03:33,240 is not to touch them, so my fingers are stinging, but... 79 00:03:33,240 --> 00:03:34,920 How old are you? I know. 80 00:03:34,920 --> 00:03:36,600 It took you that long to realise. 81 00:03:36,600 --> 00:03:39,880 You look at something that's... They're just so inviting, like... 82 00:03:39,880 --> 00:03:42,400 You were that kid, growing up. Yeah, I was that kid, yeah. 83 00:03:42,400 --> 00:03:44,400 Onto the challenge at hand, eh? 84 00:03:45,800 --> 00:03:47,840 We want you to cook us a dish 85 00:03:47,840 --> 00:03:51,480 that takes us straight from the Murray to Mexico. 86 00:03:51,480 --> 00:03:53,560 Yeah! 87 00:03:53,560 --> 00:03:57,120 You good for take-out? We'll just get you to cook it. 88 00:03:57,120 --> 00:04:01,520 Oh, this doesn't really play to my strengths, Mexican food. 89 00:04:01,520 --> 00:04:04,440 And I know Declan loves Mexican food. 90 00:04:04,440 --> 00:04:05,440 He cooks it a lot. 91 00:04:05,440 --> 00:04:08,440 So it's gonna be a challenge for me today. 92 00:04:08,440 --> 00:04:13,080 You will have 60 minutes to bring us a Mexican-inspired dish. 93 00:04:13,080 --> 00:04:14,360 Amazing. 94 00:04:14,360 --> 00:04:17,880 The pantry is full of fresh local produce 95 00:04:17,880 --> 00:04:20,040 and Mexican flavours. 96 00:04:20,040 --> 00:04:22,200 It has everything you need 97 00:04:22,200 --> 00:04:26,400 to bring us a dish that is a fiesta, not a siesta. 98 00:04:26,400 --> 00:04:29,840 Oh! Oh! That's actually good! 99 00:04:29,840 --> 00:04:31,520 Hat-tip there. Yeah! 100 00:04:31,520 --> 00:04:32,720 (ALL LAUGH) 101 00:04:34,760 --> 00:04:35,840 Good luck. 102 00:04:38,160 --> 00:04:39,320 Your time starts now. 103 00:04:39,320 --> 00:04:41,760 THEO: Come on, guys. Arriba! 104 00:04:43,400 --> 00:04:45,840 I'm gonna beat you! (CATH LAUGHS) 105 00:04:49,400 --> 00:04:51,520 You gonna get ingredients or equipment? 106 00:04:51,520 --> 00:04:52,720 I'm gonna get equipment first. 107 00:04:52,720 --> 00:04:54,400 Alright. I'm gonna go up this way. 108 00:04:54,400 --> 00:04:55,720 Yeah, you go. 109 00:04:55,720 --> 00:05:00,040 It's right up my alley today, especially that we're outside. 110 00:05:00,040 --> 00:05:01,320 We're cooking in the great outdoors. 111 00:05:01,320 --> 00:05:02,440 OK. 112 00:05:02,440 --> 00:05:05,520 And I absolutely love Mexican food. 113 00:05:06,960 --> 00:05:08,520 Alright, tomatillo. 114 00:05:08,520 --> 00:05:12,440 It's something I cook with my girlfriend on a weekly basis, 115 00:05:12,440 --> 00:05:14,720 so I have so many ideas. 116 00:05:14,720 --> 00:05:18,080 Let's get these going to start with. 117 00:05:18,080 --> 00:05:21,080 When I think Mexican, straightaway I'm thinking margaritas, 118 00:05:21,080 --> 00:05:24,240 and what goes well with margaritas? 119 00:05:24,240 --> 00:05:25,240 Tacos. 120 00:05:25,240 --> 00:05:29,160 Keeping it traditional, so I'd like to do a grilled flathead taco 121 00:05:29,160 --> 00:05:32,240 with a tatemada, which is, like, a Mexican charred salsa. 122 00:05:32,240 --> 00:05:35,400 Gonna have some fresh coriander and the white onion 123 00:05:35,400 --> 00:05:36,560 for that fresh hit. 124 00:05:36,560 --> 00:05:38,080 Bit of charred corn. 125 00:05:38,080 --> 00:05:41,680 Gonna try and do two different types of tortillas. 126 00:05:43,360 --> 00:05:46,720 With this dish today, there's these taco holders there, 127 00:05:46,720 --> 00:05:50,040 and I'd love to have one yellow-corn tortilla 128 00:05:50,040 --> 00:05:51,720 followed by a blue-corn tortilla. 129 00:05:51,720 --> 00:05:54,920 I think it's just gonna look beautiful on the plate. 130 00:05:54,920 --> 00:05:57,720 And yeah, that's sort of what I'm trying to do, 131 00:05:57,720 --> 00:06:00,920 make my food look a bit prettier as well as taste amazing. 132 00:06:03,800 --> 00:06:05,080 THEO: Are you mixing them, Deccy? 133 00:06:05,080 --> 00:06:07,840 No, I just might do two different-coloured ones. 134 00:06:10,560 --> 00:06:14,640 Now that I'm inside the top 5, I think my eyes are on the prize. 135 00:06:14,640 --> 00:06:17,280 Bit ambitious, but I think I can do it. 136 00:06:17,280 --> 00:06:21,120 And if I want any chance at taking out Cath... 137 00:06:21,120 --> 00:06:22,280 Red onions! 138 00:06:23,280 --> 00:06:24,280 Red onions! 139 00:06:24,280 --> 00:06:26,720 ..everything has to be up to that standard, 140 00:06:26,720 --> 00:06:28,920 restaurant-worthy and spot-on. 141 00:06:30,320 --> 00:06:32,360 Ah, there you go! 142 00:06:32,360 --> 00:06:33,520 Alrighty. 143 00:06:35,560 --> 00:06:36,760 Octopus. Mm. 144 00:06:36,760 --> 00:06:37,760 Mm. 145 00:06:40,840 --> 00:06:42,280 There we go. 146 00:06:42,280 --> 00:06:45,200 Mexican is something I'm not familiar with or comfortable with, 147 00:06:45,200 --> 00:06:47,680 but I know, like, the basic sort of flavours. 148 00:06:47,680 --> 00:06:50,400 So I just want to try and just keep it simple for me. 149 00:06:51,440 --> 00:06:54,000 So today I'm gonna be cooking Mexican octopus 150 00:06:54,000 --> 00:06:55,640 with a salsa and avocado cream. 151 00:06:55,640 --> 00:06:57,520 Brent's not cooking today, 152 00:06:57,520 --> 00:07:00,320 so I'm gonna rub it in and I'm gonna cook octopus on the hibachi. 153 00:07:00,320 --> 00:07:01,640 (THEO LAUGHS) 154 00:07:01,640 --> 00:07:02,680 I've cooked octopus before, 155 00:07:02,680 --> 00:07:04,960 but I haven't cooked octopus on the hibachi, 156 00:07:04,960 --> 00:07:06,760 so I'm actually excited about that. 157 00:07:06,760 --> 00:07:09,000 So I've got all these Mexican spices, 158 00:07:09,000 --> 00:07:13,680 and my plan is to add some oil and make it into, like, a little rub. 159 00:07:13,680 --> 00:07:15,960 Ooh! 160 00:07:15,960 --> 00:07:20,240 I've got some cumin, some paprika, some oregano. 161 00:07:20,240 --> 00:07:24,760 I'm gonna go really simple Mexican flavours. 162 00:07:25,880 --> 00:07:28,000 Alright, just boil. 163 00:07:28,000 --> 00:07:31,280 I need to simmer the octopus for 45 minutes 164 00:07:31,280 --> 00:07:34,400 before I kiss it with the smoke on the hibachi. 165 00:07:34,400 --> 00:07:36,480 Unfortunately, the water's taking a long time to boil, 166 00:07:36,480 --> 00:07:39,720 so I'm a little bit concerned about it actually cooking in time, 167 00:07:39,720 --> 00:07:41,120 but we'll just see how we go. 168 00:07:41,120 --> 00:07:43,040 I might just take a little bit out. 169 00:07:46,360 --> 00:07:48,400 (CHUCKLES) That did a lot. 170 00:07:48,400 --> 00:07:49,400 (LAUGHS) 171 00:07:49,400 --> 00:07:52,080 OK. That'll boil in a sec now. 172 00:07:52,080 --> 00:07:54,000 Yeah, I'm sure, sure it will. OK. 173 00:07:54,000 --> 00:07:55,600 You've still got some in there. 174 00:07:55,600 --> 00:07:57,440 Stop touching all the cacti. 175 00:07:57,440 --> 00:08:01,040 Here we are in Cactus Country, and I mean, just look at it. 176 00:08:01,040 --> 00:08:02,560 It's completely transportive. 177 00:08:02,560 --> 00:08:04,320 We feel like we could be in Mexico. 178 00:08:04,320 --> 00:08:07,880 So we're hoping for a little bit of that beautiful vibe today. 179 00:08:07,880 --> 00:08:09,720 What would you cook if you were in this? 180 00:08:09,720 --> 00:08:12,840 I think, like, I would go super-traditional. 181 00:08:12,840 --> 00:08:15,560 I'd have to cook tacos, because when you go to Mexico, 182 00:08:15,560 --> 00:08:16,640 it is what you remember. 183 00:08:16,640 --> 00:08:18,720 You remember the tortilla. Yeah. 184 00:08:18,720 --> 00:08:20,280 You remember the salsas. 185 00:08:20,280 --> 00:08:24,000 The proteins, like, for me, it's not really about that. 186 00:08:24,000 --> 00:08:28,040 Look, I would be with Andy. I'd be going for tacos. 187 00:08:28,040 --> 00:08:31,240 Salsas and spices and flavours and aromas, 188 00:08:31,240 --> 00:08:33,800 and loads of fresh herbs, do you know what I mean? 189 00:08:33,800 --> 00:08:34,800 That's it. 190 00:08:34,800 --> 00:08:37,480 There are so many different flavours all playing beautifully together. 191 00:08:37,480 --> 00:08:38,960 It's exciting food. 192 00:08:41,640 --> 00:08:43,680 BRENT: Ooh, I like those tomatillos up on that hibachi. 193 00:08:43,680 --> 00:08:45,760 Yeah. (SPEAKS INDISTINCTLY) 194 00:08:45,760 --> 00:08:47,040 DECLAN: Put these on here. 195 00:08:48,680 --> 00:08:52,360 I've got my dough resting to the side for my corn tortillas, 196 00:08:52,360 --> 00:08:55,120 and now I'm gonna move onto charring my corn and capsicums 197 00:08:55,120 --> 00:08:56,680 for my tatemada. 198 00:08:56,680 --> 00:08:59,360 I'll be bashing it all up in a mortar and pestle 199 00:08:59,360 --> 00:09:03,200 to give it that fresh, spicy, vibrant salsa feel. 200 00:09:04,520 --> 00:09:06,920 Right on time, Declan. Right on time. 201 00:09:06,920 --> 00:09:08,560 What's happening? Not much. 202 00:09:08,560 --> 00:09:09,960 What have you got for us? 203 00:09:09,960 --> 00:09:13,600 So I've got a bit, but I'm trying to keep it traditional. 204 00:09:13,600 --> 00:09:16,960 I'm doing a flathead... grilled flathead taco 205 00:09:16,960 --> 00:09:18,520 with a tatemada. 206 00:09:18,520 --> 00:09:21,160 So, traditional sort of Mexican charred salsa. 207 00:09:21,160 --> 00:09:22,160 Yep, love it. 208 00:09:22,160 --> 00:09:26,920 Gonna be doing, like, a fresh sort of cilantro and the white onion. 209 00:09:26,920 --> 00:09:27,920 Yep, beautiful. 210 00:09:27,920 --> 00:09:30,840 And I've got my tortillas over here that are just resting, 211 00:09:30,840 --> 00:09:32,320 ready to go in the press, 212 00:09:32,320 --> 00:09:34,680 so I think it's gonna come down to the perfect tortilla. 213 00:09:34,680 --> 00:09:36,360 You got two types? 214 00:09:36,360 --> 00:09:37,440 Yeah. 215 00:09:37,440 --> 00:09:41,160 And I think it'd just look beautiful having different colours, 216 00:09:41,160 --> 00:09:42,760 so two of each. 217 00:09:42,760 --> 00:09:45,000 Is it worth it? 218 00:09:45,000 --> 00:09:48,960 As I'm talking about what I'm gonna be making to the judges, 219 00:09:48,960 --> 00:09:52,480 I realise I'm definitely over-complicating it. 220 00:09:52,480 --> 00:09:54,880 We all know how that ends. No, keep it simple, stupid. 221 00:09:54,880 --> 00:09:56,920 Alright, buddy. Good luck. Thank you. 222 00:09:56,920 --> 00:09:58,520 I... Yeah. 223 00:09:59,680 --> 00:10:02,120 So, making a couple of adjustments. 224 00:10:02,120 --> 00:10:05,000 I'm just gonna focus on doing one kind of tortilla, 225 00:10:05,000 --> 00:10:07,040 and really just, you know, 226 00:10:07,040 --> 00:10:08,400 make it punchy and vibrant 227 00:10:08,400 --> 00:10:11,280 and give it that Mexican twist 228 00:10:11,280 --> 00:10:12,680 that they're after. 229 00:10:14,880 --> 00:10:16,360 You alright, Cath? 230 00:10:16,360 --> 00:10:18,880 CATH: I'm just trying to get this water boiled, 231 00:10:18,880 --> 00:10:20,080 and it's taking its time. 232 00:10:21,800 --> 00:10:24,480 My octopus is not even in the water yet. 233 00:10:24,480 --> 00:10:27,840 It needs about 45 minutes to braise 234 00:10:27,840 --> 00:10:29,600 before I finish it off on the hibachi. 235 00:10:29,600 --> 00:10:32,360 Come on, water. 236 00:10:32,360 --> 00:10:35,760 You have 45 minutes till fiesta. Come on! 237 00:10:35,760 --> 00:10:37,560 Come on, guys. 238 00:10:37,560 --> 00:10:41,160 (SUSPENSEFUL MUSIC) 239 00:10:41,160 --> 00:10:43,480 If I don't cook the octopus long enough, 240 00:10:43,480 --> 00:10:47,040 it's just gonna be rubbery, it's just not gonna be palatable. 241 00:10:47,040 --> 00:10:49,120 Come on, come on! 242 00:10:49,120 --> 00:10:51,160 I have to make a decision right now. 243 00:10:51,160 --> 00:10:54,640 Am I gonna risk it, or am I gonna pivot and change? 244 00:11:02,000 --> 00:11:05,000 (MYSTICAL MUSIC) 245 00:11:08,760 --> 00:11:10,800 (WHISPERS) Far out. 246 00:11:10,800 --> 00:11:12,720 Only 45 minutes left in the cook, 247 00:11:12,720 --> 00:11:16,480 and my octopus is not even in the water yet. 248 00:11:16,480 --> 00:11:18,080 Come on, water. 249 00:11:18,080 --> 00:11:20,680 I have to make a decision right now. 250 00:11:20,680 --> 00:11:23,120 Am I gonna pivot and change my dish already? 251 00:11:23,120 --> 00:11:25,440 Alright, let's just quickly... 252 00:11:29,320 --> 00:11:31,560 The water's not even boiled. 253 00:11:31,560 --> 00:11:34,720 I really don't think it's gonna work with the octopus. 254 00:11:34,720 --> 00:11:36,160 Just coming through, buddy. Yep, you're alright. 255 00:11:36,160 --> 00:11:37,800 I'm gonna have to think quickly now. 256 00:11:37,800 --> 00:11:39,360 What have you got? 257 00:11:39,360 --> 00:11:40,840 Oh, I've got some chicken wings. Alright. 258 00:11:40,840 --> 00:11:42,440 You're alright, Cath. Let's do it. 259 00:11:42,440 --> 00:11:43,840 I'm spewing. 260 00:11:43,840 --> 00:11:46,120 Really wanted to use that octopus. 261 00:11:47,320 --> 00:11:50,280 I've decided to go with chicken wings 262 00:11:50,280 --> 00:11:52,240 because they're really quick to cook. 263 00:11:52,240 --> 00:11:54,520 So plan is now 264 00:11:54,520 --> 00:11:56,680 just to do the same thing with the chicken 265 00:11:56,680 --> 00:11:58,600 that I was going to do with the octopus. 266 00:11:58,600 --> 00:12:00,800 So I'm not gonna let it worry me. 267 00:12:00,800 --> 00:12:03,480 I'm just gonna go and we'll just go with the chicken. 268 00:12:03,480 --> 00:12:06,200 Love wings. Love wings? Love wings. 269 00:12:06,200 --> 00:12:07,840 MELISSA: Where's my swipe? 270 00:12:07,840 --> 00:12:09,440 (CHUCKLES) Those flies. 271 00:12:09,440 --> 00:12:11,600 I'm just getting rid of them for you. 272 00:12:11,600 --> 00:12:12,600 I appreciate it. 273 00:12:12,600 --> 00:12:14,680 (CATH WHISPERS) OK. 274 00:12:14,680 --> 00:12:17,920 Alright, we're halfway through, guys. Only 30 minutes to go! 275 00:12:17,920 --> 00:12:19,080 Come on! 276 00:12:19,080 --> 00:12:21,040 (URGENT MUSIC) 277 00:12:22,040 --> 00:12:24,040 Flies. Get out! 278 00:12:24,040 --> 00:12:25,680 Time is flying by 279 00:12:25,680 --> 00:12:28,000 and I really need to start pulling this dish together, 280 00:12:28,000 --> 00:12:30,000 cooking off the tortillas, 281 00:12:30,000 --> 00:12:32,840 cook my fish and finish off this tatemada. 282 00:12:34,240 --> 00:12:37,000 You know, you really want to get your back into it. 283 00:12:37,000 --> 00:12:40,120 I want them to have a generous size to them so, you know, 284 00:12:40,120 --> 00:12:44,160 the fish and all that beautiful tatemada and freshness sits in there. 285 00:12:44,160 --> 00:12:47,040 I'm pretty happy with how the tortillas are looking. 286 00:12:47,040 --> 00:12:49,120 Flip it, they're looking good. 287 00:12:49,120 --> 00:12:50,880 They have a nice char on them. 288 00:12:50,880 --> 00:12:52,560 That's warming up. 289 00:12:52,560 --> 00:12:55,240 And, yeah, I think it's just all gonna come down to 290 00:12:55,240 --> 00:12:58,040 the cook on the fish and how it looks on the plate. 291 00:12:58,040 --> 00:13:02,120 How good's it being in Mexico? Oh, Mexico's great, isn't it? 292 00:13:02,120 --> 00:13:07,160 (JOCK HUMS 'MEXICAN HAT DANCE') 293 00:13:07,160 --> 00:13:09,400 (URGENT MUSIC) 294 00:13:12,920 --> 00:13:15,640 Take us to Mexico in five minutes! 295 00:13:15,640 --> 00:13:17,400 Yeah! 296 00:13:17,400 --> 00:13:19,280 Yay! JOCK: Come on, Cath! 297 00:13:19,280 --> 00:13:22,000 I feel like I've made the right decision to pivot with the chicken, 298 00:13:22,000 --> 00:13:25,440 because I have all the ingredients aside for my salsa. 299 00:13:25,440 --> 00:13:26,560 Yeah, smells nice. 300 00:13:26,560 --> 00:13:28,040 Just gonna see how they are. 301 00:13:28,040 --> 00:13:31,960 And chicken wings are ready to go on the hibachi 302 00:13:31,960 --> 00:13:35,640 and I can smell those aromats, which is really lovely. 303 00:13:37,000 --> 00:13:39,120 Ooh! Chilli. 304 00:13:40,760 --> 00:13:42,120 It's quite spicy, 305 00:13:42,120 --> 00:13:45,560 so I'm hoping the avocado cream cuts through that spiciness. 306 00:13:45,560 --> 00:13:47,320 (SINGSONGS) # Oh-ho-ho! # 307 00:13:48,560 --> 00:13:50,760 Right, now, it's just to kiss it. 308 00:13:50,760 --> 00:13:53,560 The Cath who originally came into this MasterChef kitchen 309 00:13:53,560 --> 00:13:55,280 would not have been able to do that, 310 00:13:55,280 --> 00:13:58,360 even think about a different concept of cooking octopus 311 00:13:58,360 --> 00:14:00,640 and then having to pivot to chicken. 312 00:14:02,120 --> 00:14:04,240 I've developed. I'm always developing. 313 00:14:04,240 --> 00:14:06,320 One minute to go! Come on! 314 00:14:06,320 --> 00:14:07,800 Come on, guys! Come on, let's go. 315 00:14:07,800 --> 00:14:08,800 Push, push, push, push. 316 00:14:08,800 --> 00:14:11,240 Get 'em all on the plate, Deccy! Come on, plate it up. 317 00:14:11,240 --> 00:14:14,600 DECLAN: I think I've definitely hit the Mexican brief today, 318 00:14:14,600 --> 00:14:18,480 keeping it traditional with tortillas and grilled fish, 319 00:14:18,480 --> 00:14:21,560 but I think the stand-out on my plate today 320 00:14:21,560 --> 00:14:23,040 is that tatemada. 321 00:14:23,040 --> 00:14:24,800 At this point in the competition, 322 00:14:24,800 --> 00:14:26,720 presentation takes a huge part, 323 00:14:26,720 --> 00:14:28,640 so I'm trying to piece this together 324 00:14:28,640 --> 00:14:30,440 so it looks beautiful. 325 00:14:30,440 --> 00:14:33,400 30 seconds! Come on, Cath! Come on, Declan! 326 00:14:33,400 --> 00:14:35,640 JOCK: Push, push, push! Let's go! Come on! 327 00:14:35,640 --> 00:14:37,640 THEO: Come on, let's go! Come on! 328 00:14:37,640 --> 00:14:39,360 (CATH GASPS) ANDY: 10! 329 00:14:39,360 --> 00:14:42,840 JUDGES, THEO AND BRENT: 9, 8, 7, 6, 330 00:14:42,840 --> 00:14:47,200 5, 4, 3, 2, 1! 331 00:14:47,200 --> 00:14:48,760 That's it! We're done! 332 00:14:48,760 --> 00:14:50,800 Oh! Good job, Cath! Yay! 333 00:14:51,840 --> 00:14:54,000 Well done, you two. Beautiful. Good job. 334 00:15:03,440 --> 00:15:05,800 The first dish we'd like to taste belongs to Declan. 335 00:15:05,800 --> 00:15:06,880 BRENT: Go, Dec. 336 00:15:13,880 --> 00:15:15,440 Beautiful. 337 00:15:19,480 --> 00:15:22,080 Declan, what did you make? 338 00:15:22,080 --> 00:15:24,960 Today I've done grilled flathead tortillas 339 00:15:24,960 --> 00:15:29,040 with a tatemada and a fresh coriander, onion, charred corn. 340 00:15:33,960 --> 00:15:35,240 It looks... 341 00:15:35,240 --> 00:15:37,360 ..very nice. 342 00:15:37,360 --> 00:15:38,880 Those flies are nasty, huh? 343 00:15:38,880 --> 00:15:40,920 (MUMBLES) I'll do you. (LAUGHS) 344 00:15:40,920 --> 00:15:42,560 You eat. 345 00:15:43,920 --> 00:15:45,600 (CONTESTANTS CHUCKLE) 346 00:15:45,600 --> 00:15:48,000 Can I get involved? (CATH LAUGHS) 347 00:15:48,000 --> 00:15:49,000 (LAUGHS) 348 00:16:10,360 --> 00:16:14,360 Declan, this guy here, this salsa... 349 00:16:16,040 --> 00:16:17,520 ..that is where it's at. 350 00:16:17,520 --> 00:16:21,040 That mixture of the char from the tomatillos and the onions 351 00:16:21,040 --> 00:16:23,640 and the soaked dried chillies... 352 00:16:24,840 --> 00:16:27,920 ..with a good whack of lime juice, that's where it's at, mate. 353 00:16:27,920 --> 00:16:29,640 Like, honestly. Awesome. 354 00:16:29,640 --> 00:16:31,160 You've done it really, really well. 355 00:16:31,160 --> 00:16:33,040 And it's your take on it, you know? 356 00:16:33,040 --> 00:16:39,480 And then being as pared back and really just having the confidence 357 00:16:39,480 --> 00:16:41,960 to put raw onion, charred corn 358 00:16:41,960 --> 00:16:44,160 and a little bit of coriander chopped up. 359 00:16:44,160 --> 00:16:48,640 These two things today is the most transportive 360 00:16:48,640 --> 00:16:51,240 and what I wanted to see out of this challenge right there. 361 00:16:52,800 --> 00:16:54,680 I really thought there was a lot of mastery 362 00:16:54,680 --> 00:16:57,680 in how you've pulled together your side hustles, 363 00:16:57,680 --> 00:17:00,840 because they're both contrasting in both flavours and textures, 364 00:17:00,840 --> 00:17:03,320 so they gift the entire dish 365 00:17:03,320 --> 00:17:05,240 complexity, texture. 366 00:17:05,240 --> 00:17:06,840 Declan. 367 00:17:06,840 --> 00:17:10,160 Good job on the tortillas. Really, really nice. 368 00:17:10,160 --> 00:17:14,000 And the fish, perfectly cooked. 369 00:17:14,000 --> 00:17:15,200 Well done, Declan. Thank you, Declan. 370 00:17:15,200 --> 00:17:18,160 Thank you. Awesome. Awesome, Declan. 371 00:17:18,160 --> 00:17:21,000 Righto, there's only one thing left to do. Cath. 372 00:17:21,000 --> 00:17:23,960 MEN: Go, Cath. 373 00:17:23,960 --> 00:17:27,160 CATH: I'm really nervous taking my dish up to the judges. 374 00:17:29,960 --> 00:17:32,400 My biggest concern is, 375 00:17:32,400 --> 00:17:35,720 am I taking these guys to Mexico today? 376 00:17:35,720 --> 00:17:37,680 Have I hit that brief? 377 00:17:37,680 --> 00:17:39,240 (TENSE MUSIC) 378 00:17:51,160 --> 00:17:53,960 MEN: Go, Cath. 379 00:17:57,680 --> 00:17:59,680 MELISSA: Cath, what did you make for us today? 380 00:17:59,680 --> 00:18:03,720 I've made some Mexican chicken wings with a salsa 381 00:18:03,720 --> 00:18:05,800 and an avocado cream. 382 00:18:05,800 --> 00:18:07,520 Wonderful. 383 00:18:21,400 --> 00:18:24,680 Cath, um, I think you did a decent effort. 384 00:18:25,760 --> 00:18:29,200 I could tell that Mexican cuisine isn't, like, your go-to, 385 00:18:29,200 --> 00:18:32,080 probably eating or cooking, am I right? 386 00:18:32,080 --> 00:18:33,360 Yeah, you're right. 387 00:18:33,360 --> 00:18:35,600 It kind of shows here on the dish. 388 00:18:35,600 --> 00:18:39,120 The chicken wings themselves, they're tasty, they're delicious. 389 00:18:39,120 --> 00:18:42,280 You've coated them in your signature Mexican spice mix. 390 00:18:42,280 --> 00:18:44,160 Thinking you could have made this better 391 00:18:44,160 --> 00:18:49,320 by maybe rolling them in smoky chipotle number after that, 392 00:18:49,320 --> 00:18:52,360 I think that would have sent them to a full nother level. 393 00:18:52,360 --> 00:18:55,040 The two sidekicks, they're good. 394 00:18:55,040 --> 00:18:58,280 They're not, like, blowing me away. 395 00:18:58,280 --> 00:19:01,280 True Mexican is something that needs practice, investigation... 396 00:19:01,280 --> 00:19:02,280 Yeah. ..research. 397 00:19:02,280 --> 00:19:05,600 It's not something you can pull out of the bag if you don't know it. 398 00:19:05,600 --> 00:19:07,920 And that's OK. We all don't know everything about cuisine. 399 00:19:07,920 --> 00:19:10,000 That's the wonderful thing about the world of food. 400 00:19:10,000 --> 00:19:13,440 It's now opened a door for you, and if you choose to investigate it, 401 00:19:13,440 --> 00:19:16,840 you will go down this wormhole of flavour, 402 00:19:16,840 --> 00:19:19,520 and it is absolutely amazing. 403 00:19:19,520 --> 00:19:21,040 OK, thank you. Thanks, Cath. 404 00:19:27,560 --> 00:19:30,800 In this tasting, it came down to the dish 405 00:19:30,800 --> 00:19:33,240 that took us all the way to Mexico, 406 00:19:33,240 --> 00:19:35,280 and that was you, Declan. 407 00:19:35,280 --> 00:19:37,120 Oh! Congratulations, mate. 408 00:19:37,120 --> 00:19:38,960 Good boy. 409 00:19:40,480 --> 00:19:43,200 Getting this spot in an immunity cook 410 00:19:43,200 --> 00:19:46,520 gets me one step closer to a spot in Finals Week, 411 00:19:46,520 --> 00:19:48,520 so it feels pretty awesome. 412 00:19:48,520 --> 00:19:52,520 Three amigos, hey? (THEO AND CATH LAUGH) 413 00:19:52,520 --> 00:19:55,760 And I'm ready to go home and have a taco and kick my feet up. 414 00:19:55,760 --> 00:19:57,160 Oh. 415 00:19:59,400 --> 00:20:04,720 So, we have our cooks for tomorrow's huge final Immunity Challenge. 416 00:20:06,440 --> 00:20:08,400 But... (SUSPENSEFUL MUSIC) 417 00:20:10,720 --> 00:20:13,440 ..we also have a huge surprise for you. 418 00:20:13,440 --> 00:20:15,400 Oh, yeah, of course. 419 00:20:15,400 --> 00:20:16,800 Going to Mexico. 420 00:20:16,800 --> 00:20:18,800 Oh! 421 00:20:18,800 --> 00:20:21,080 The three of you, Declan, Brent, Theo... 422 00:20:22,120 --> 00:20:24,720 ..you're gonna cook for an all-important advantage 423 00:20:24,720 --> 00:20:27,000 in tomorrow's challenge... 424 00:20:28,240 --> 00:20:29,360 ..right now. 425 00:20:29,360 --> 00:20:30,600 Oh! 426 00:20:30,600 --> 00:20:34,160 Surprise! Oh! (LAUGHS) 427 00:20:34,160 --> 00:20:35,600 Still got it, don't we? 428 00:20:35,600 --> 00:20:36,960 Bring it on! 429 00:20:36,960 --> 00:20:41,000 Ah, look, I was knocking off, I was gonna have a nice cold beer 430 00:20:41,000 --> 00:20:43,200 after a hot day in a cactus field, 431 00:20:43,200 --> 00:20:48,240 and, yeah, well, now I've got to somehow gather the strength to cook. 432 00:20:49,240 --> 00:20:53,040 So this is a surprise advantage round, 433 00:20:53,040 --> 00:20:56,920 and we want you to cook with a surprising ingredient. 434 00:20:56,920 --> 00:21:01,120 Well, probably not so surprising, given where we are. 435 00:21:01,120 --> 00:21:04,200 Of course I'm talking about cactus. 436 00:21:04,200 --> 00:21:06,480 Oh, yes! Oh! 437 00:21:06,480 --> 00:21:09,080 Alright, yeah. OK. 438 00:21:09,080 --> 00:21:10,560 Yeah, look, 439 00:21:10,560 --> 00:21:12,520 to say it's gonna be a prickly challenge 440 00:21:12,520 --> 00:21:13,960 is probably correct. 441 00:21:13,960 --> 00:21:17,560 I don't think any of the boys have cooked too much with cactus, 442 00:21:17,560 --> 00:21:20,680 so it's a pretty level playing field today. 443 00:21:21,800 --> 00:21:24,080 Brent, Theo, Declan, you can cook whatever you like, 444 00:21:24,080 --> 00:21:27,240 but you must use cactus in your dish. 445 00:21:27,240 --> 00:21:33,120 We're giving you 60 minutes and a fully stocked cactus-friendly pantry. 446 00:21:33,120 --> 00:21:37,680 And the top dish in this round will win a game-changing advantage 447 00:21:37,680 --> 00:21:39,520 in tomorrow's Immunity Challenge. 448 00:21:40,520 --> 00:21:42,240 Don't take this lightly. OK. 449 00:21:42,240 --> 00:21:44,960 This advantage could be the reason why one of you 450 00:21:44,960 --> 00:21:48,440 becomes our first contestant into Finals Week. 451 00:21:50,040 --> 00:21:51,360 A lot to play for, lads. 452 00:21:51,360 --> 00:21:53,880 Good luck. 60 minutes starts now. Oh! 453 00:21:53,880 --> 00:21:56,080 Oh, he's over. Off track. 454 00:21:56,080 --> 00:21:58,320 Ooh, let's have fun. 455 00:21:58,320 --> 00:21:59,840 Let's go, fellas. 456 00:21:59,840 --> 00:22:02,240 (BOTH MUTTER INDISTINCTLY) 457 00:22:05,680 --> 00:22:08,040 DECLAN: I've never cooked with cactus, 458 00:22:08,040 --> 00:22:11,040 but I'm always trying to do better than my last cook 459 00:22:11,040 --> 00:22:12,680 and go one step ahead. 460 00:22:12,680 --> 00:22:14,520 Round 2 for me today. 461 00:22:14,520 --> 00:22:17,280 Oh, I'm stoked that I've made it into the second round, 462 00:22:17,280 --> 00:22:20,320 and a bit scary that we've got to cook with cactus. 463 00:22:20,320 --> 00:22:24,360 But I know prickly pear, and I know it's sweet, it's tangy, 464 00:22:24,360 --> 00:22:27,480 and I'm sticking today with the Mexican roots 465 00:22:27,480 --> 00:22:31,480 and I'm going a Mexican rice with a steamed fish, 466 00:22:31,480 --> 00:22:33,760 that tatemada salsa again, 467 00:22:33,760 --> 00:22:37,280 and I'll be reducing this prickly pear glaze down 468 00:22:37,280 --> 00:22:40,680 that will be going over my fish. 469 00:22:40,680 --> 00:22:42,320 It's all about cacti today, 470 00:22:42,320 --> 00:22:45,120 so I'm using prickly pear. 471 00:22:45,120 --> 00:22:48,840 I'll chuck some agave syrup, which is made from cacti, 472 00:22:48,840 --> 00:22:50,200 and I'm familiar with that. 473 00:22:50,200 --> 00:22:53,960 And then some prickly pear, blood orange liqueur 474 00:22:53,960 --> 00:22:55,920 that I found in the pantry. 475 00:22:55,920 --> 00:22:57,880 It tastes a bit like Campari. 476 00:22:57,880 --> 00:22:59,720 It's prickly pear and bitter orange, 477 00:22:59,720 --> 00:23:02,240 so I think it would... that would make a nice negroni. 478 00:23:02,240 --> 00:23:03,320 Yeah. 479 00:23:03,320 --> 00:23:05,840 On a day like today, I could go for that. 480 00:23:05,840 --> 00:23:08,840 Did you grab some of those dried chillies, fellas? 481 00:23:08,840 --> 00:23:11,240 I did, mate. I've got some here, so if you need some... 482 00:23:11,240 --> 00:23:12,720 I might have to share those. Yep. 483 00:23:12,720 --> 00:23:16,680 I'm cooking pork tacos today, 484 00:23:16,680 --> 00:23:19,160 with a prickly pear glaze. 485 00:23:21,160 --> 00:23:22,880 I'm gonna pressure-cook some pork, 486 00:23:22,880 --> 00:23:26,640 and then I'm gonna cook it on the hibachi after that 487 00:23:26,640 --> 00:23:28,080 to get some char on it. 488 00:23:28,080 --> 00:23:31,880 I'm using Berkshire pork belly today from the area. 489 00:23:33,000 --> 00:23:37,000 I want that to come out and still have that texture to it 490 00:23:37,000 --> 00:23:40,320 so that I can glaze that pork with a very sticky glaze. 491 00:23:40,320 --> 00:23:43,560 I've got the prickly pears and the agave syrup in the glaze, 492 00:23:43,560 --> 00:23:45,800 so I'm hoping that is enough for the judges. 493 00:23:45,800 --> 00:23:47,840 At this point in the competition, 494 00:23:47,840 --> 00:23:50,120 hitting the brief is really important. 495 00:23:51,600 --> 00:23:54,280 Prickly pear, it does taste sweet but it is quite mild, 496 00:23:54,280 --> 00:23:59,360 so hoping I can enhance the flavour with a lot of Mexican spices. 497 00:23:59,360 --> 00:24:01,320 Oof! It's hot. 498 00:24:01,320 --> 00:24:03,720 Hey, Brent. How are you, mate? Yeah, good, mate. 499 00:24:03,720 --> 00:24:06,960 What do you want me to do? Oh, just peel some garlic for me. 500 00:24:06,960 --> 00:24:08,360 Yeah, righto. If you get the chance. 501 00:24:08,360 --> 00:24:10,240 Yeah, sweet, love to. Thanks. 502 00:24:10,240 --> 00:24:13,080 You've had 15 minutes. You've only got 45 minutes to go. 503 00:24:13,080 --> 00:24:14,920 Come on. 504 00:24:14,920 --> 00:24:18,600 (DYNAMIC MUSIC) 505 00:24:18,600 --> 00:24:20,840 Ooh, yeah. Yummy, yummy. 506 00:24:20,840 --> 00:24:21,840 Brent. G'day, Brent. 507 00:24:21,840 --> 00:24:23,000 G'day. What's going on, mate? 508 00:24:23,000 --> 00:24:25,080 Oh, mate, just a bit of... Surprised? 509 00:24:25,080 --> 00:24:26,280 Very surprised, actually. Yeah? 510 00:24:26,280 --> 00:24:27,280 You said... Got me good. 511 00:24:27,280 --> 00:24:29,840 I heard you say, "I have clocked off for the day." 512 00:24:29,840 --> 00:24:31,000 What are you gonna do? 513 00:24:31,000 --> 00:24:32,840 So, I'm doing a twice-cooked chicken - 514 00:24:32,840 --> 00:24:34,560 doing it in the pressure cooker. 515 00:24:34,560 --> 00:24:38,640 And I'm gonna fry it and then I'm gonna hibachi some cucumbers. 516 00:24:38,640 --> 00:24:40,400 Yeah, as for the cactus, 517 00:24:40,400 --> 00:24:43,640 I'm gonna make a sort of a sweet-and-sour glaze 518 00:24:43,640 --> 00:24:46,720 for the chicken at the end with the agave and prickly pear. 519 00:24:46,720 --> 00:24:48,720 It sounds like a good dish. Yeah. 520 00:24:50,320 --> 00:24:53,600 What I'm thinking is I know cactus is quite soft 521 00:24:53,600 --> 00:24:55,560 and the glaze will be sticky, 522 00:24:55,560 --> 00:24:58,120 but that's why I've gone with the crispy twice-cooked chicken. 523 00:24:58,120 --> 00:24:59,600 I want that crunch. 524 00:24:59,600 --> 00:25:02,840 I want the glaze to just stick to that crispiness. 525 00:25:02,840 --> 00:25:05,640 I want a sort of sweet-and-sour glaze, 526 00:25:05,640 --> 00:25:07,920 so I think, you know, 527 00:25:07,920 --> 00:25:09,600 I can sweeten them up with agave syrup, 528 00:25:09,600 --> 00:25:11,480 and then with some vinegar. 529 00:25:11,480 --> 00:25:13,520 I love the colour. It's good, isn't it? 530 00:25:13,520 --> 00:25:14,840 It's amazing. 531 00:25:14,840 --> 00:25:16,720 I've eaten prickly pear, 532 00:25:16,720 --> 00:25:21,520 and I know that they're not bursting with flavour. 533 00:25:21,520 --> 00:25:27,040 And I can hear that there's a few cactus glazes 534 00:25:27,040 --> 00:25:28,920 going on next to me. 535 00:25:28,920 --> 00:25:30,400 I'm picking that up. 536 00:25:31,960 --> 00:25:35,160 To win today it's gonna be about the brief. 537 00:25:35,160 --> 00:25:39,200 It's gonna be that you put enough cactus in there 538 00:25:39,200 --> 00:25:40,200 to really feature it. 539 00:25:43,760 --> 00:25:46,280 I need to stand out, 540 00:25:46,280 --> 00:25:49,360 and I know that glaze is not gonna be enough. 541 00:25:49,360 --> 00:25:53,320 I've got to come up really quick with a plan B. 542 00:26:12,800 --> 00:26:16,280 My sweet-and-sour glaze is, you know, lacking in flavour. 543 00:26:21,000 --> 00:26:22,360 I've got to somehow think 544 00:26:22,360 --> 00:26:25,360 how to inject more cactus 545 00:26:25,360 --> 00:26:26,760 so that when they eat it 546 00:26:26,760 --> 00:26:29,160 they actually think of cactus. 547 00:26:34,920 --> 00:26:37,600 I'm just tasting every single cactus there is 548 00:26:37,600 --> 00:26:39,120 and I'm trying to think 549 00:26:39,120 --> 00:26:43,040 what I can, you know, imagine it becoming, 550 00:26:43,040 --> 00:26:46,080 or what other ingredient kind of tastes like 551 00:26:46,080 --> 00:26:48,920 where I could sort of pretend I'm cooking with that ingredient, 552 00:26:48,920 --> 00:26:50,560 'cause I haven't used these. 553 00:26:52,200 --> 00:26:55,280 And then I'm tasting the strawberry cactus... 554 00:26:57,840 --> 00:27:02,520 ..and it kind of reminds me of little pomegranate seeds 555 00:27:02,520 --> 00:27:04,000 that you put in a beautiful salad. 556 00:27:04,000 --> 00:27:08,360 So I'm thinking I'm gonna make it a strawberry cactus salsa. 557 00:27:09,480 --> 00:27:12,960 Really, those strawberry cactus are gonna do absolute wonders 558 00:27:12,960 --> 00:27:14,600 in the little salsa 559 00:27:14,600 --> 00:27:16,800 for a, like, a textural pop. 560 00:27:16,800 --> 00:27:18,120 So across the board, 561 00:27:18,120 --> 00:27:21,800 there's a lot of cactus going into this dish. 562 00:27:21,800 --> 00:27:23,640 Hopefully, when I get to the end of it, 563 00:27:23,640 --> 00:27:25,400 it all screams 'cactus'. 564 00:27:26,600 --> 00:27:27,840 Brentles. Yo. 565 00:27:27,840 --> 00:27:30,240 Can I take some of that agave? Yeah, bro. 566 00:27:30,240 --> 00:27:32,280 Careful. (LAUGHS) What are you doing? 567 00:27:32,280 --> 00:27:34,880 And hopefully all those needles aren't in the dish 568 00:27:34,880 --> 00:27:36,320 and they're just in my hands. 569 00:27:36,320 --> 00:27:38,720 I've got bloody prickly pears in me. Look sharp! 570 00:27:38,720 --> 00:27:40,880 30 minutes to go! Come on, gentlemen! 571 00:27:40,880 --> 00:27:41,880 THEO: Let's go. 572 00:27:42,960 --> 00:27:44,240 DECLAN: Get it in the fridge. 573 00:27:44,240 --> 00:27:46,680 You right, buddy? Yeah, I'm good. 574 00:27:46,680 --> 00:27:50,120 THEO: You weren't lying about those flies, were you? Jeez. 575 00:27:51,960 --> 00:27:55,640 30 minutes to go, I've got my glaze on. 576 00:27:55,640 --> 00:27:56,800 It's starting to reduce. 577 00:27:56,800 --> 00:27:58,240 (STEAM HISSES) 578 00:27:58,240 --> 00:28:00,080 My pork is in the pressure cooker. 579 00:28:00,080 --> 00:28:01,600 That's good, that's good, that's good. 580 00:28:01,600 --> 00:28:04,040 So I move onto my corn tortillas. 581 00:28:04,040 --> 00:28:05,400 Man, it is hot. 582 00:28:05,400 --> 00:28:07,160 Hoo-hoo! Ow. 583 00:28:07,160 --> 00:28:08,920 Alright, now I'm in my happy place. 584 00:28:08,920 --> 00:28:10,880 I feel like, you know, 585 00:28:10,880 --> 00:28:12,560 this is gonna come together really nicely. 586 00:28:12,560 --> 00:28:15,840 You know, a beautiful pork belly with that prickly pear, 587 00:28:15,840 --> 00:28:19,240 your sticky glaze and your beautiful corn tortilla, 588 00:28:19,240 --> 00:28:20,600 got a little salsa on top, 589 00:28:20,600 --> 00:28:23,120 it's gonna be a really nice bite of food. 590 00:28:24,240 --> 00:28:25,920 JOCK AND ANDY: Theo. Hey, guys. 591 00:28:25,920 --> 00:28:27,400 What's happening? Loving the flies. 592 00:28:27,400 --> 00:28:28,760 Loving it. Yeah, loving it. 593 00:28:28,760 --> 00:28:30,160 What's happening? What are you cooking? 594 00:28:30,160 --> 00:28:33,280 I'm cooking, um, pork belly. 595 00:28:33,280 --> 00:28:36,120 I've got it in the pressure cooker with a bunch of chillies 596 00:28:36,120 --> 00:28:39,680 and I'm gonna take it out and glaze it with this prickly pear glaze. 597 00:28:41,760 --> 00:28:43,920 What's in here? Prickly pear juice and... 598 00:28:43,920 --> 00:28:45,960 Agave, bit of chicken stock, 599 00:28:45,960 --> 00:28:48,920 a bit of cumin and a bit of coriander. 600 00:28:50,400 --> 00:28:51,880 Have you tried that? Yeah, I have. 601 00:28:51,880 --> 00:28:53,600 Taste like? Not much. Just... Not much. 602 00:28:55,320 --> 00:28:57,640 I... You need to turbocharge that, mate. 603 00:28:57,640 --> 00:29:00,640 Today we have to use cactus in our dish, 604 00:29:00,640 --> 00:29:02,920 and the judges want to be able to taste that cactus, 605 00:29:02,920 --> 00:29:05,320 and I don't think I'm hitting the brief. 606 00:29:05,320 --> 00:29:07,480 We know what the advantage is for tomorrow. 607 00:29:07,480 --> 00:29:09,600 You want it, trust me. OK, alright. 608 00:29:09,600 --> 00:29:12,920 Every advantage right now is gold. Sweet as. Thanks, guys. Cheers. 609 00:29:12,920 --> 00:29:15,280 I'm sort of spinning right now. 610 00:29:16,280 --> 00:29:17,480 They're telling me that, you know, 611 00:29:17,480 --> 00:29:19,840 there's not much cactus there in my glaze, 612 00:29:19,840 --> 00:29:22,040 so I need to turbocharge this. 613 00:29:22,040 --> 00:29:24,000 Just a... 614 00:29:24,000 --> 00:29:27,240 ..bit of a worry that I need some, you know, something more. 615 00:29:27,240 --> 00:29:30,080 It just tasted like prickly pear and chicken stock. 616 00:29:30,080 --> 00:29:32,960 I've really got to think today. I've got to think on my feet. 617 00:29:32,960 --> 00:29:35,560 And I will take any sort of advantage over these two cooks, 618 00:29:35,560 --> 00:29:37,280 'cause they're great cooks. 619 00:29:42,320 --> 00:29:45,720 I've just amped it up with a few more aromats, a few chillies. 620 00:29:45,720 --> 00:29:48,080 I've just got to make sure 621 00:29:48,080 --> 00:29:50,760 that it's got all the flavour in there that I want. 622 00:29:52,760 --> 00:29:53,840 (TAPS SPOON) 623 00:29:57,040 --> 00:29:58,680 Righto, this is bubbling away. 624 00:29:59,800 --> 00:30:01,600 But...fish time. 625 00:30:01,600 --> 00:30:03,840 I'm feeling good. 626 00:30:03,840 --> 00:30:05,880 My Mexican rice is on the go, 627 00:30:05,880 --> 00:30:08,520 my prickly pear reduction's simmering away, 628 00:30:08,520 --> 00:30:10,680 now I need to get started on this fish. 629 00:30:10,680 --> 00:30:12,080 Alrighty. 630 00:30:12,080 --> 00:30:13,320 It's a big bloody fish. 631 00:30:13,320 --> 00:30:15,760 This time I'm gonna be doing a steamed fish, 632 00:30:15,760 --> 00:30:19,680 and kingfish is a thicker, more versatile white-flesh fish, 633 00:30:19,680 --> 00:30:22,680 and that's gonna steam perfectly with some Mexican aromats. 634 00:30:22,680 --> 00:30:25,920 I'm massaging this glaze into my kingfish 635 00:30:25,920 --> 00:30:28,720 and they're going beautiful, pink and vibrant. 636 00:30:30,400 --> 00:30:32,720 And it's tasting so nice and sweet. 637 00:30:32,720 --> 00:30:34,160 Mm, yummy. 638 00:30:34,160 --> 00:30:35,160 And I'm thinking 639 00:30:35,160 --> 00:30:38,000 maybe I can incorporate this prickly pear reduction 640 00:30:38,000 --> 00:30:39,200 into my tatemada. 641 00:30:39,200 --> 00:30:41,360 Yeah. 642 00:30:41,360 --> 00:30:45,160 Alright, the cactus is going in that, yeah. 643 00:30:45,160 --> 00:30:46,160 Tasting beautiful. 644 00:30:46,160 --> 00:30:49,600 It's balanced out, and there is that sweet element in there. 645 00:30:50,600 --> 00:30:54,120 I think I'm onto something new here. 646 00:30:54,120 --> 00:30:55,720 Oh, I like it. 647 00:30:57,840 --> 00:31:00,240 And I'm trying to stick to this Mexican vibe. 648 00:31:00,240 --> 00:31:02,280 I see there's corn husks there, 649 00:31:02,280 --> 00:31:05,360 so why not steam my fish in the corn husks? 650 00:31:05,360 --> 00:31:07,600 My steaming basket's ready to go. 651 00:31:07,600 --> 00:31:10,480 I'm just gonna treat it as cooking it, you know, 652 00:31:10,480 --> 00:31:12,160 in my baking paper and foil. 653 00:31:12,160 --> 00:31:14,320 CATH: Nice, Declan. 654 00:31:14,320 --> 00:31:17,280 Oh! Look at that. 655 00:31:18,920 --> 00:31:20,520 Awesome! 656 00:31:22,360 --> 00:31:25,080 So, the chicken's out of the pressure cooker, 657 00:31:25,080 --> 00:31:27,760 so it's straight into the deep-fry. 658 00:31:27,760 --> 00:31:31,880 It's now time to get that chicken stock into a nice big pan, 659 00:31:31,880 --> 00:31:32,880 start reducing that. 660 00:31:32,880 --> 00:31:35,800 It is quite a sauce, and full of flavour. 661 00:31:35,800 --> 00:31:38,480 The more it reduces, the better it's gonna get. 662 00:31:39,760 --> 00:31:42,680 And as I'm tasting the prickly pear glaze... 663 00:31:44,240 --> 00:31:45,240 Mm. 664 00:31:45,240 --> 00:31:47,680 ..it's now just screaming 'sweet-and-sour'. 665 00:31:49,000 --> 00:31:52,200 I think I'm onto a winner here. 666 00:31:52,200 --> 00:31:54,320 The chicken, you know, is gonna be super-crunchy, 667 00:31:54,320 --> 00:31:58,360 and then this sticky reduced glaze painted over the top of it. 668 00:32:00,880 --> 00:32:02,480 Feel like I'm at the beach. 669 00:32:02,480 --> 00:32:05,560 And then comes the smokiness with the cucumbers, 670 00:32:05,560 --> 00:32:07,280 putting them on the bottom underneath the chicken, 671 00:32:07,280 --> 00:32:10,160 and this beautiful, you know, dark, rich sauce, 672 00:32:10,160 --> 00:32:11,800 cucumbers are just gonna suck that up. 673 00:32:11,800 --> 00:32:13,000 The sweetness in the glaze, 674 00:32:13,000 --> 00:32:15,520 acidity in the strawberry cactus salsa, 675 00:32:15,520 --> 00:32:18,400 yeah, I think the guys should just pack up and go have a beer 676 00:32:18,400 --> 00:32:20,120 while I finish this dish off. 677 00:32:20,120 --> 00:32:21,240 Not gonna play it down. 678 00:32:21,240 --> 00:32:23,200 Huge advantage on the line for tomorrow, 679 00:32:23,200 --> 00:32:24,720 and you have 10 minutes to go. 680 00:32:24,720 --> 00:32:26,760 CATH: Come on, 10 minutes! Come on, finish it off! 681 00:32:26,760 --> 00:32:28,760 Come on, Brent! 682 00:32:28,760 --> 00:32:30,480 Go, Theo! 683 00:32:30,480 --> 00:32:33,400 THEO: 10 minutes to go, I am pushing. 684 00:32:33,400 --> 00:32:37,680 I've got to finish my pork on the hibachi. 685 00:32:37,680 --> 00:32:40,280 I've got to do a quick salsa as well. 686 00:32:40,280 --> 00:32:41,680 So I've got a lot to do. 687 00:32:41,680 --> 00:32:43,440 I'm happy with the cook on the pork. 688 00:32:43,440 --> 00:32:46,520 Now I need to make sure that the glaze is where it needs to be 689 00:32:46,520 --> 00:32:49,040 so I can hit it with some heat from the hibach. 690 00:32:49,040 --> 00:32:51,760 But I'm looking at my glaze... 691 00:32:51,760 --> 00:32:52,760 Man! 692 00:32:52,760 --> 00:32:54,240 ..and it's just not there at all. 693 00:32:59,320 --> 00:33:02,160 This is meant to be my cactus element. 694 00:33:02,160 --> 00:33:03,880 I needed this to really reduce. 695 00:33:03,880 --> 00:33:06,280 But it looks more like a stock now. 696 00:33:06,280 --> 00:33:07,520 Nah. 697 00:33:08,680 --> 00:33:11,520 I'm worried that I might have to kiss goodbye to that advantage. 698 00:33:13,400 --> 00:33:14,520 Come on. 699 00:33:26,320 --> 00:33:29,440 Applications for contestants are now open. 700 00:33:29,440 --> 00:33:31,440 Head to the link and apply. 701 00:33:36,400 --> 00:33:38,360 Five minutes to go! 702 00:33:38,360 --> 00:33:40,920 CATH: Come on, Dec. Finish it off, buddy! 703 00:33:40,920 --> 00:33:42,280 Come on, Theo! 704 00:33:42,280 --> 00:33:44,200 Come on, Brent! Yeah, get into 'em, Cath! 705 00:33:44,200 --> 00:33:45,400 Yeah! Come on! 706 00:33:45,400 --> 00:33:48,320 Come on! Come on, guys! Come on! You need to bring your food over. 707 00:33:48,320 --> 00:33:49,920 Come on! THEO: Thank you, Cath. 708 00:33:49,920 --> 00:33:51,560 Yes! 709 00:33:51,560 --> 00:33:54,480 I needed my glaze to get to that sticky stage, 710 00:33:54,480 --> 00:33:56,200 but it hasn't reduced enough. 711 00:33:56,200 --> 00:33:59,480 But I'm running out of time and I've got to use it, 712 00:33:59,480 --> 00:34:03,960 so I've got to hope that it still permeates that prickly pear flavour. 713 00:34:10,520 --> 00:34:11,520 It's crunch time now. 714 00:34:11,520 --> 00:34:13,640 It's all got to come together on the plate 715 00:34:13,640 --> 00:34:15,640 and look bloody beautiful. 716 00:34:15,640 --> 00:34:19,200 So I check my fish, and it's beautiful and flaky. 717 00:34:22,880 --> 00:34:25,920 Of course I'm thinking about presentation in this round 718 00:34:25,920 --> 00:34:27,840 and at this end of the competition. 719 00:34:27,840 --> 00:34:29,720 Gorgeous, Dec. 720 00:34:29,720 --> 00:34:31,960 So I grab a cookie cutter, 721 00:34:31,960 --> 00:34:36,080 and I'm placing my rice in that so I can de-mould it. 722 00:34:36,080 --> 00:34:38,800 This is what I live for. 723 00:34:38,800 --> 00:34:40,720 Oh, it's beautiful. 724 00:34:40,720 --> 00:34:44,080 As well as my tatemada in a beautiful jug 725 00:34:44,080 --> 00:34:47,560 and my steamed fish wrapped up in that corn husk. 726 00:34:47,560 --> 00:34:51,240 Looking at my dish, I think this advantage could be mine today. 727 00:34:51,240 --> 00:34:54,560 It looks bang-on and I hope I've hit the brief. 728 00:34:54,560 --> 00:34:57,520 One minute to go. Come on! Whoo! 729 00:34:57,520 --> 00:34:59,640 Where's he going? 'Bye! 730 00:35:00,880 --> 00:35:04,120 BRENT: Yeah, the last minute is absolutely frantic. 731 00:35:04,120 --> 00:35:06,280 I haven't even started plating up. 732 00:35:08,360 --> 00:35:10,800 I'm trying to get the glaze on the chicken, you know? 733 00:35:10,800 --> 00:35:12,240 If I don't get that on there, 734 00:35:12,240 --> 00:35:15,560 then all the work gone into that glaze is just thrown out the window. 735 00:35:15,560 --> 00:35:17,720 I've got to get the sauce in the little jug. 736 00:35:17,720 --> 00:35:20,440 I'm just pouring it all over the sink, all over my hand. 737 00:35:20,440 --> 00:35:25,360 Oh, sugar! Oh, no, Brent. 738 00:35:25,360 --> 00:35:28,080 But what I envisioned at the start of the cook 739 00:35:28,080 --> 00:35:29,600 is what's on the plate right now. 740 00:35:29,600 --> 00:35:32,040 I tell you what, I'll be a wounded little soldier 741 00:35:32,040 --> 00:35:34,040 if I don't get the win today. 742 00:35:34,040 --> 00:35:35,240 10... 743 00:35:35,240 --> 00:35:38,200 (OTHERS JOIN IN) 9, 8, 7, 744 00:35:38,200 --> 00:35:40,920 6, 5, 4, 745 00:35:40,920 --> 00:35:43,680 3, 2, 1! 746 00:35:43,680 --> 00:35:45,560 That's it! Whoo! 747 00:35:45,560 --> 00:35:47,080 (SIGHS) CATH: Whoo! 748 00:35:47,080 --> 00:35:49,600 Well done, guys! 749 00:35:49,600 --> 00:35:53,840 Yeah, go, Theo. Good job, fellas. 750 00:35:53,840 --> 00:35:55,960 Good job, mate. Whew. 751 00:35:55,960 --> 00:35:57,640 Lost 30 kilos. Needed it. Yeah. 752 00:35:57,640 --> 00:35:59,800 Good job, mate. 753 00:36:06,840 --> 00:36:08,640 What a great surprise, eh? 754 00:36:08,640 --> 00:36:10,600 We threw a cactus challenge at you. 755 00:36:10,600 --> 00:36:13,800 (LAUGHS) 756 00:36:15,400 --> 00:36:18,360 OK, obviously, the winner of that 757 00:36:18,360 --> 00:36:21,120 will get an advantage in tomorrow's Immunity Challenge, 758 00:36:21,120 --> 00:36:23,400 which, believe you me, you want. 759 00:36:24,720 --> 00:36:27,400 the first dish we'd like to taste belongs to... 760 00:36:27,400 --> 00:36:28,400 ..Declan. 761 00:36:28,400 --> 00:36:30,880 Let's go, son. Come on, Dec. Looks gorgeous. 762 00:36:32,520 --> 00:36:34,240 Looking at my dish today, 763 00:36:34,240 --> 00:36:37,040 I definitely think I've got a shot at this advantage. 764 00:36:37,040 --> 00:36:39,680 It looks bang-on and I hope the judges love it. 765 00:36:40,680 --> 00:36:41,800 Declan. 766 00:36:41,800 --> 00:36:43,840 Hey. What have you cooked? 767 00:36:43,840 --> 00:36:45,760 I've stuck with the Mexican vibe. 768 00:36:45,760 --> 00:36:47,560 I've done steamed kingfish 769 00:36:47,560 --> 00:36:51,200 with Mexican rice and a prickly pear tatemada. 770 00:36:53,880 --> 00:36:57,280 Where have you featured the cactus? 771 00:36:57,280 --> 00:37:00,960 So, I've featured my cactus in the tatemada. 772 00:37:00,960 --> 00:37:05,160 I made the glaze and rolled the fish in it before I steamed it, 773 00:37:05,160 --> 00:37:07,720 and I've got the agave, the prickly pear 774 00:37:07,720 --> 00:37:11,120 and that cactus bitter. 775 00:37:32,640 --> 00:37:36,440 Declan, picking up a lot of good Mexican vibes, right, 776 00:37:36,440 --> 00:37:37,720 in terms of flavour. 777 00:37:37,720 --> 00:37:40,800 You gave us absolutely perfect fish... 778 00:37:41,800 --> 00:37:44,560 ..permeated with that sort of corn husk flavour 779 00:37:44,560 --> 00:37:46,800 and the prickly pear glaze. 780 00:37:46,800 --> 00:37:48,200 Loved the presentation. 781 00:37:48,200 --> 00:37:49,600 It came up and I was like, 782 00:37:49,600 --> 00:37:52,360 "That is exactly what I was looking forward to." 783 00:37:52,360 --> 00:37:55,000 There's definitely some technique stuff there. 784 00:37:55,000 --> 00:37:57,240 Tatemada really did kind of add to the dish 785 00:37:57,240 --> 00:37:59,400 with the sweetness of the prickly pear. 786 00:37:59,400 --> 00:38:02,880 And you really nailed it both in round 1 and round 2, so good stuff. 787 00:38:02,880 --> 00:38:05,720 I hope that you can be so proud of yourself 788 00:38:05,720 --> 00:38:07,960 thinking about your journey through the competition, 789 00:38:07,960 --> 00:38:11,760 because day 1 Declan would not even have conceived of this, 790 00:38:11,760 --> 00:38:13,320 and look at what you're doing. 791 00:38:13,320 --> 00:38:14,960 It's really beautiful stuff. 792 00:38:14,960 --> 00:38:16,880 Thank you. Thanks, Declan. 793 00:38:20,520 --> 00:38:22,760 Next up, it's Theo. Yes, Theo. 794 00:38:22,760 --> 00:38:26,160 (TENSE MUSIC) 795 00:38:27,480 --> 00:38:29,360 Hey, everyone. Hi. 796 00:38:30,720 --> 00:38:32,400 What have you made for us today? 797 00:38:32,400 --> 00:38:36,040 I have made prickly-pear-glazed pork tacos. 798 00:38:39,200 --> 00:38:42,720 Is there enough prickly pear 799 00:38:42,720 --> 00:38:43,960 in this dish 800 00:38:43,960 --> 00:38:46,240 to suffice the challenge? 801 00:38:46,240 --> 00:38:47,640 Look, I hope there is. 802 00:38:47,640 --> 00:38:50,440 I hope that the prickly pear is in there 803 00:38:50,440 --> 00:38:52,400 and it has a nice flavour to it. 804 00:38:52,400 --> 00:38:56,400 In the sauce only? Nowhere else? Yeah, in the sauce. 805 00:38:56,400 --> 00:38:58,440 Nowhere else. It's in the sauce. 806 00:38:58,440 --> 00:39:00,720 It's, you know, agave syrup as well. 807 00:39:00,720 --> 00:39:04,320 And, yeah, that's...that's where I went with it. 808 00:39:04,320 --> 00:39:05,640 OK. 809 00:39:09,560 --> 00:39:11,840 (DRAMATIC MUSIC) 810 00:39:33,320 --> 00:39:35,280 Good job on the tortillas. 811 00:39:35,280 --> 00:39:37,680 Nice flexibility. They're not cracking. 812 00:39:37,680 --> 00:39:38,760 Very good. 813 00:39:38,760 --> 00:39:42,560 But I don't taste the cactus. 814 00:39:42,560 --> 00:39:43,960 And whether or not that's... 815 00:39:45,440 --> 00:39:47,280 ..a twofold thing here. 816 00:39:47,280 --> 00:39:51,720 How can you expect the flavour of the prickly pear juice 817 00:39:51,720 --> 00:39:53,880 to be more than the chilli? 818 00:39:53,880 --> 00:39:55,080 Yeah. 819 00:39:55,080 --> 00:39:56,440 Which is a shame, 820 00:39:56,440 --> 00:39:57,920 because that could have been brilliant, 821 00:39:57,920 --> 00:40:03,080 'cause you set it up magic with the perfectly cooked piece of pork. 822 00:40:03,080 --> 00:40:07,440 I wanted it so much to be glaze-y and sticky and cactus-y, 823 00:40:07,440 --> 00:40:08,720 do you know what I mean? 824 00:40:08,720 --> 00:40:10,960 And it would have been perfect. You were so close, mate. 825 00:40:10,960 --> 00:40:13,800 Just execution, Theo. Yeah. 826 00:40:13,800 --> 00:40:16,440 Prickly pears, man, they're, like, 827 00:40:16,440 --> 00:40:19,040 on the flavour scale, they're a 0.5 out of 10. 828 00:40:19,040 --> 00:40:21,680 So it was also a bit of a trip hazard 829 00:40:21,680 --> 00:40:23,480 for everyone out there today. 830 00:40:23,480 --> 00:40:24,480 Thanks, mate. Theo. 831 00:40:24,480 --> 00:40:25,800 Thanks, yeah. 832 00:40:28,240 --> 00:40:29,880 Brent, let's go, mate. 833 00:40:33,320 --> 00:40:36,800 BRENT: I think overall the dish looks good. 834 00:40:36,800 --> 00:40:38,920 Tasted everything together besides the chicken, 835 00:40:38,920 --> 00:40:40,920 and, you know, it tasted really yummy. 836 00:40:40,920 --> 00:40:43,040 I could taste cactus in there. 837 00:40:43,040 --> 00:40:44,720 Get after it. Drown it. 838 00:40:44,720 --> 00:40:47,840 Hopefully it's enough to hit the brief and I get the win. 839 00:40:49,880 --> 00:40:53,000 (SUSPENSEFUL MUSIC) 840 00:41:01,440 --> 00:41:05,920 (SUSPENSEFUL MUSIC) 841 00:41:05,920 --> 00:41:07,760 Brent, what's the dish, mate? 842 00:41:07,760 --> 00:41:10,480 Today you've got twice-cooked chicken, 843 00:41:10,480 --> 00:41:13,120 a prickly pear glaze, 844 00:41:13,120 --> 00:41:16,120 then there's strawberry cactus salsa. 845 00:41:16,120 --> 00:41:17,680 Gotcha. 846 00:41:33,760 --> 00:41:36,160 MELISSA: Nice amount of heat in those chillies. 847 00:41:46,240 --> 00:41:48,000 Brent... 848 00:41:48,000 --> 00:41:49,560 ..I'll start with the sauce. 849 00:41:49,560 --> 00:41:50,760 Loved the sauce, like, 850 00:41:50,760 --> 00:41:52,520 you know, you're getting stronger and stronger 851 00:41:52,520 --> 00:41:54,680 in your...in your sauce section. 852 00:41:54,680 --> 00:41:57,520 Every cook that you are, whether in the kitchen or out in the elements. 853 00:41:57,520 --> 00:41:59,000 Big tick there. 854 00:41:59,000 --> 00:42:02,440 Out of all of the glazes that we've had today... 855 00:42:02,440 --> 00:42:03,720 ..yours was the tastiest. 856 00:42:06,600 --> 00:42:10,200 Out of the use of the cactus in the dish, 857 00:42:10,200 --> 00:42:12,080 yours was probably the best. 858 00:42:12,080 --> 00:42:13,640 The salsa was delicious, 859 00:42:13,640 --> 00:42:15,840 like, I really loved the use of that, 860 00:42:15,840 --> 00:42:18,480 um, the little strawberry cactus in there. 861 00:42:18,480 --> 00:42:21,920 The salsa had a really lovely dimension of flavour 862 00:42:21,920 --> 00:42:25,560 that the heat, the savoury qualities of the coriander and the onion, 863 00:42:25,560 --> 00:42:28,480 and then the little... the little pops 864 00:42:28,480 --> 00:42:29,960 of the strawberry cactus, 865 00:42:29,960 --> 00:42:32,200 I thought was a really smart way to use it. 866 00:42:32,200 --> 00:42:33,960 And that's what we were talking about earlier, 867 00:42:33,960 --> 00:42:36,480 is you may not have used these ingredients before, 868 00:42:36,480 --> 00:42:38,200 and we certainly don't expect you to, 869 00:42:38,200 --> 00:42:39,520 but try it, 870 00:42:39,520 --> 00:42:42,320 get the idea of what the qualities are of it 871 00:42:42,320 --> 00:42:44,920 and then find something familiar in your repertoire 872 00:42:44,920 --> 00:42:47,000 to integrate that into, 873 00:42:47,000 --> 00:42:48,800 and I think you did that really, really well. 874 00:42:48,800 --> 00:42:49,840 Yeah, thank you. 875 00:42:49,840 --> 00:42:52,680 The funny thing about that fruit is there isn't a huge amount of flavour. 876 00:42:52,680 --> 00:42:54,840 There's more aroma than flavour. 877 00:42:54,840 --> 00:42:57,200 And of course we can taste more with aroma, 878 00:42:57,200 --> 00:42:58,400 so when you're eating it, 879 00:42:58,400 --> 00:43:00,680 as you're eating it, you're getting the aroma. 880 00:43:00,680 --> 00:43:02,720 Yeah. And that's the bit... 881 00:43:02,720 --> 00:43:05,640 That, for me, the brief was filled. 882 00:43:05,640 --> 00:43:06,920 Awesome. Thank you. Thanks, mate. 883 00:43:06,920 --> 00:43:07,920 Nice one, Brent. 884 00:43:08,920 --> 00:43:12,240 CATH: Hey? You and Declan, hey? Well done, hey? 885 00:43:16,520 --> 00:43:17,520 (TENSE MUSIC) 886 00:43:17,520 --> 00:43:20,960 Here in the largest cactus garden in the Southern Hemisphere, 887 00:43:20,960 --> 00:43:24,760 we wanted you to bring us a captivating cactus dish. 888 00:43:26,600 --> 00:43:27,960 Declan... 889 00:43:29,320 --> 00:43:31,480 ..loved the concept of your dish. 890 00:43:31,480 --> 00:43:34,600 But, Brent, your dish, 891 00:43:34,600 --> 00:43:37,600 it featured cactus in the way that we were looking for, 892 00:43:37,600 --> 00:43:39,320 which is why, Brent, 893 00:43:39,320 --> 00:43:41,480 congratulations, you got the advantage. 894 00:43:42,800 --> 00:43:44,240 Oh, thank you! 895 00:43:44,240 --> 00:43:47,200 It feels really good to go into immunity cook-off 896 00:43:47,200 --> 00:43:48,480 at the best of times. 897 00:43:48,480 --> 00:43:51,280 Oh-ho! God! 898 00:43:51,280 --> 00:43:54,360 But to go in with a really big advantage 899 00:43:54,360 --> 00:43:56,240 is everything right now. 900 00:43:56,240 --> 00:43:58,080 (HEROIC MUSIC) 901 00:43:58,080 --> 00:44:02,160 Get ready to battle it out for the very first spot 902 00:44:02,160 --> 00:44:03,520 in Finals Week, you three. 903 00:44:04,920 --> 00:44:09,480 We'll see you all tomorrow for that last location on our road trip, 904 00:44:09,480 --> 00:44:13,600 and trust me, it's a big one! 905 00:44:13,600 --> 00:44:15,640 A big one. OK. Get out of here. 906 00:44:15,640 --> 00:44:16,640 'Bye. 907 00:44:16,640 --> 00:44:17,720 'Bye! 908 00:44:17,720 --> 00:44:19,040 Adios. 909 00:44:21,160 --> 00:44:23,760 NARRATOR: Tomorrow night on MasterChef Australia... 910 00:44:23,760 --> 00:44:26,000 BRENT: Holy dooley. 911 00:44:26,000 --> 00:44:28,000 Wow! 912 00:44:28,000 --> 00:44:29,960 RHIANNON: I've never seen anything like it. 913 00:44:29,960 --> 00:44:33,960 ..it's a phenomenal finish for the top 5 road trip. 914 00:44:33,960 --> 00:44:36,440 BRENT: It's all been leading up to this. 915 00:44:36,440 --> 00:44:38,920 With the final immunity cook 916 00:44:38,920 --> 00:44:40,600 and a Service Challenge 917 00:44:40,600 --> 00:44:42,400 all rolled into one... 918 00:44:42,400 --> 00:44:44,040 THEO: There's never a dull moment. 919 00:44:44,040 --> 00:44:45,680 DECLAN: This is gonna be very, very tough. 920 00:44:45,680 --> 00:44:46,760 BRENT: Oh, my God. 921 00:44:46,760 --> 00:44:49,600 I am going like a one-armed bricklayer. 922 00:44:49,600 --> 00:44:53,760 ..it's an ending of epic proportions. 923 00:44:59,520 --> 00:45:01,840 Captions by Red Bee Media