1 00:00:01,000 --> 00:00:05,880 NARRATOR: Previously on MasterChef Australia... 2 00:00:05,880 --> 00:00:08,880 ..it was a massive top 5 road trip. 3 00:00:08,880 --> 00:00:09,920 DECLAN: Wow! 4 00:00:09,920 --> 00:00:12,080 ..where the ultimate destination 5 00:00:12,080 --> 00:00:13,880 was immunity. 6 00:00:13,880 --> 00:00:17,920 You're gonna find out why it's known as Victoria's food bowl. 7 00:00:17,920 --> 00:00:20,080 The best local produce... 8 00:00:20,080 --> 00:00:21,560 DECLAN: I want my hands on it. 9 00:00:21,560 --> 00:00:23,600 ..and epic locations... 10 00:00:23,600 --> 00:00:25,320 THEO: This is incredible. 11 00:00:25,320 --> 00:00:28,400 ..inspired, astonishing dishes. 12 00:00:28,400 --> 00:00:31,040 JOCK: Mental. It is absolutely perfect. 13 00:00:31,040 --> 00:00:32,520 So delicious. 14 00:00:32,520 --> 00:00:34,000 ANDY: It was unbelievable. 15 00:00:34,000 --> 00:00:35,160 Then... 16 00:00:35,160 --> 00:00:38,560 BRENT: This whole road trip, it's all been leading up to this. 17 00:00:38,560 --> 00:00:42,080 ..the final immunity cook came down to Brent, 18 00:00:42,080 --> 00:00:44,000 Declan and Theo. 19 00:00:44,000 --> 00:00:46,160 I'm not gonna let these wallies win. 20 00:00:46,160 --> 00:00:47,880 (LAUGHS) 21 00:00:47,880 --> 00:00:50,160 JOCK: Wow, wow, wow. 22 00:00:50,160 --> 00:00:51,320 What a meal. 23 00:00:51,320 --> 00:00:55,600 Declan, you are the first contestant into Finals Week 24 00:00:55,600 --> 00:00:57,360 of MasterChef 2023! 25 00:00:57,360 --> 00:00:59,360 (CONTESTANTS CHEER) 26 00:00:59,360 --> 00:01:00,840 Tonight... 27 00:01:00,840 --> 00:01:05,440 ..who will survive a two-round elimination? 28 00:01:05,440 --> 00:01:07,240 THEO: I've got a lot more in the tank. 29 00:01:07,240 --> 00:01:09,040 I feel like I can go all the way. 30 00:01:09,040 --> 00:01:11,520 ..and make it to Finals Week? 31 00:01:16,360 --> 00:01:20,280 (PEACEFUL MUSIC) 32 00:01:27,480 --> 00:01:29,480 CATH: Hey, we're back! DECLAN: On home turf! 33 00:01:29,480 --> 00:01:31,960 Yeah! What a week, eh? 34 00:01:31,960 --> 00:01:33,440 I know. 35 00:01:35,720 --> 00:01:37,200 Wonder what we're gonna do today. 36 00:01:37,200 --> 00:01:38,800 Black-apron day. 37 00:01:40,520 --> 00:01:45,480 We've got Theo, Cath, Rhi and myself in the All-In Elimination. 38 00:01:45,480 --> 00:01:48,520 And whoever survives today goes into Finals Week. 39 00:01:49,600 --> 00:01:51,680 (JUDGES CLAP) 40 00:01:54,800 --> 00:01:56,400 I'm hungry for it. 41 00:01:56,400 --> 00:01:59,960 So that's even more important to bring your A-game, 42 00:01:59,960 --> 00:02:03,000 cook a cracking dish and be safe. 43 00:02:08,480 --> 00:02:10,880 Welcome back! THEO: Good to be back. 44 00:02:10,880 --> 00:02:13,120 As you can see, there aren't many of you left. 45 00:02:14,480 --> 00:02:18,400 After a fabulous week away cruising around regional Victoria, 46 00:02:18,400 --> 00:02:21,400 it all comes down to this. 47 00:02:22,640 --> 00:02:24,120 Here we are. 48 00:02:25,480 --> 00:02:28,960 Right on the doorstep of an incredible milestone 49 00:02:28,960 --> 00:02:30,920 in this competition. 50 00:02:30,920 --> 00:02:33,080 If you survive today... 51 00:02:34,320 --> 00:02:35,880 ..you'll cross the threshold 52 00:02:35,880 --> 00:02:37,720 and be one of the few contestants... 53 00:02:39,880 --> 00:02:42,040 ..who make it into Finals Week. 54 00:02:42,040 --> 00:02:44,440 (MOMENTOUS MUSIC) 55 00:02:50,680 --> 00:02:53,880 Brent, did you think you were gonna make it into Finals Week? 56 00:02:53,880 --> 00:02:55,640 Yeah, I had it as a goal, 57 00:02:55,640 --> 00:02:57,640 but, yeah, I just took it cook by cook, 58 00:02:57,640 --> 00:03:00,040 and all of a sudden I'm only one cook away from it. 59 00:03:01,680 --> 00:03:04,680 Getting into Finals Week, mate. Alfie's gonna be super-proud, buddy. 60 00:03:04,680 --> 00:03:06,360 He will. Cath. 61 00:03:06,360 --> 00:03:11,560 Do you realise you're closer to that moment right now than ever before? 62 00:03:11,560 --> 00:03:13,400 Oh, it's amazing. 63 00:03:13,400 --> 00:03:15,800 So, um, I've had a run this morning. 64 00:03:15,800 --> 00:03:19,080 Tell you what - here comes Cath. 65 00:03:19,080 --> 00:03:21,400 Ohh! Love it! 66 00:03:21,400 --> 00:03:22,880 "Here comes Cath"! 67 00:03:22,880 --> 00:03:25,640 Look out! That's it. Yep. 68 00:03:25,640 --> 00:03:27,440 Yep. 69 00:03:28,880 --> 00:03:31,880 It's great to see all of you 70 00:03:31,880 --> 00:03:34,280 in a place where you have confidence. 71 00:03:34,280 --> 00:03:36,680 You're carrying confidence into this cook. 72 00:03:36,680 --> 00:03:39,000 You're gonna need it as well. 73 00:03:40,200 --> 00:03:42,320 This is the pointy end of the competition. 74 00:03:44,000 --> 00:03:46,720 Our expectations are pretty high. 75 00:03:49,080 --> 00:03:50,200 He's proud! 76 00:03:50,200 --> 00:03:52,400 Proud. Proud dad. Can you hear it? 77 00:03:52,400 --> 00:03:53,880 (RHIANNON LAUGHS) 78 00:03:53,880 --> 00:03:59,320 Today's Elimination Challenge is a tournament of epic proportions, 79 00:03:59,320 --> 00:04:01,800 the ultimate championship. 80 00:04:01,800 --> 00:04:04,360 In a moment, you'll all be battling it out 81 00:04:04,360 --> 00:04:07,480 in two separate head-to-head duels. 82 00:04:07,480 --> 00:04:09,600 Win your duel, 83 00:04:09,600 --> 00:04:11,520 you'll be in Finals Week. 84 00:04:14,120 --> 00:04:15,600 Lose it 85 00:04:15,600 --> 00:04:19,400 and you'll be cooking in round 2 for the final spot. 86 00:04:21,000 --> 00:04:24,520 So the first thing we need to work out 87 00:04:24,520 --> 00:04:27,240 is who you're up against in this round. 88 00:04:27,240 --> 00:04:29,360 Take a token out of this bag. 89 00:04:29,360 --> 00:04:31,680 Choose your fate. 90 00:04:31,680 --> 00:04:34,760 Thanks, Mel. (LAUGHS) 91 00:04:36,440 --> 00:04:38,840 Silver. Silver token for Brent. 92 00:04:38,840 --> 00:04:40,960 Gold token for Cath. 93 00:04:42,080 --> 00:04:45,640 Gold token for Theo, which means... 94 00:04:45,640 --> 00:04:47,120 RHIANNON: Queensland! 95 00:04:47,120 --> 00:04:49,520 Queensland! And we're Victorian! There you go! 96 00:04:49,520 --> 00:04:51,400 OK, hold up your tokens, please. 97 00:04:51,400 --> 00:04:55,160 Alright. We have Brent and Rhiannon on silver. 98 00:04:55,160 --> 00:04:57,040 Stand in front of the silver cloche, please. 99 00:04:57,040 --> 00:04:58,200 Hey, buddy. 100 00:04:58,200 --> 00:05:00,320 That means Cath and Theo, 101 00:05:00,320 --> 00:05:03,440 you have the gold cloche. 102 00:05:03,440 --> 00:05:05,240 Theo, going up against Cath. 103 00:05:05,240 --> 00:05:08,120 You heard Cath before. She's here to play. 104 00:05:08,120 --> 00:05:10,880 She means business. How do you feel about that? 105 00:05:10,880 --> 00:05:14,120 Yeah, I'm...shaking in my boots right now. 106 00:05:17,640 --> 00:05:20,520 Rhiannon taking on the big man. 107 00:05:20,520 --> 00:05:22,640 Are you shaking in your boots? Nuh. 108 00:05:22,640 --> 00:05:23,640 BRENT: Nuh! 109 00:05:23,640 --> 00:05:25,120 I'm not giving it away lightly. 110 00:05:25,120 --> 00:05:26,600 I'm gonna fight for this 111 00:05:26,600 --> 00:05:29,320 and I'm gonna get into Finals Week straight up. 112 00:05:29,320 --> 00:05:31,240 Sorry, mate. Sorry, not sorry. 113 00:05:32,960 --> 00:05:35,120 Rightio. You're clearly curious 114 00:05:35,120 --> 00:05:37,080 about what's under these cloches. 115 00:05:39,960 --> 00:05:41,440 As you should be! 116 00:05:43,240 --> 00:05:44,840 Because whatever's under here 117 00:05:44,840 --> 00:05:48,200 you'll need to feature in your dishes in your duel. 118 00:05:49,960 --> 00:05:51,520 Righto, Brent and Rhiannon, 119 00:05:51,520 --> 00:05:54,880 the ingredient that you need to feature is... 120 00:05:56,560 --> 00:05:59,280 ..one of my favourites - anchovies. 121 00:05:59,280 --> 00:06:02,240 Oh, yes! Love anchovies. 122 00:06:02,240 --> 00:06:04,720 Happy days for you two, huh? Yeah! 123 00:06:04,720 --> 00:06:06,200 Yep. MELISSA: What a gift. 124 00:06:06,200 --> 00:06:08,000 Yep, that's a gift. 125 00:06:08,000 --> 00:06:09,960 Righto, Cath and Theo. 126 00:06:09,960 --> 00:06:13,120 The ingredient that you need to feature is... 127 00:06:14,760 --> 00:06:16,240 ..Dijon mustard. 128 00:06:16,240 --> 00:06:17,760 Ohh! 129 00:06:19,400 --> 00:06:21,760 Theo, any thoughts on Dijon? 130 00:06:21,760 --> 00:06:23,320 I love Dijon mustard, so... 131 00:06:23,320 --> 00:06:28,800 Making that the prominent flavour, though, might be a bit interesting. 132 00:06:28,800 --> 00:06:31,280 But, yeah, I'm excited to give it a go. 133 00:06:31,280 --> 00:06:32,360 CATH: Yeah! 134 00:06:34,240 --> 00:06:38,280 You'll have 75 minutes to bring us a dish that features 135 00:06:38,280 --> 00:06:40,160 your ingredient. 136 00:06:40,160 --> 00:06:41,960 The pantry and the garden are both open. 137 00:06:43,440 --> 00:06:46,920 All you need to do to guarantee your spot in Finals Week 138 00:06:46,920 --> 00:06:49,120 is bring us a better dish 139 00:06:49,120 --> 00:06:51,760 than the person standing next to you. 140 00:06:52,760 --> 00:06:53,880 Good luck. 141 00:06:53,880 --> 00:06:55,560 Your time starts now. 142 00:06:55,560 --> 00:06:59,000 (JUDGES CLAP) 143 00:07:00,320 --> 00:07:02,720 THEO: The regional Victoria trip was incredible. 144 00:07:02,720 --> 00:07:03,960 BRENT: Alright. 145 00:07:03,960 --> 00:07:06,760 But I am happy to be back in the MasterChef kitchen. 146 00:07:06,760 --> 00:07:09,080 I feel comfortable here. I feel like it's home now. 147 00:07:09,080 --> 00:07:10,560 So I'm ready to rock. 148 00:07:11,720 --> 00:07:14,360 One cook away from Finals Week, you know. 149 00:07:14,360 --> 00:07:17,760 I've got a lot more in the tank. I feel like I can go all the way. 150 00:07:17,760 --> 00:07:19,880 So I'm excited to cook today. 151 00:07:19,880 --> 00:07:22,680 Straightaway when I see the Dijon mustard, 152 00:07:22,680 --> 00:07:24,560 I think two-mustard sauce. 153 00:07:24,560 --> 00:07:27,360 I've made this sauce before. 154 00:07:27,360 --> 00:07:28,840 DECLAN: Let's go, Theo! 155 00:07:28,840 --> 00:07:33,120 It goes really well with any protein, really, but I'm thinking of fish. 156 00:07:33,120 --> 00:07:35,360 Ooh! It's so nicely presented. 157 00:07:35,360 --> 00:07:36,840 Look at that. 158 00:07:36,840 --> 00:07:39,960 The inspiration is from my time spent in France. 159 00:07:39,960 --> 00:07:42,160 I've had iterations of this dish in a lot of restaurants. 160 00:07:42,160 --> 00:07:43,640 Ooh! Yum. 161 00:07:43,640 --> 00:07:44,880 Smells good, Theo? 162 00:07:44,880 --> 00:07:46,400 Yeah, it's good! Really good, actually. 163 00:07:46,400 --> 00:07:47,880 I love these flavours. 164 00:07:47,880 --> 00:07:50,920 It's kind of like a balance of wholegrain mustard 165 00:07:50,920 --> 00:07:52,400 and a Dijon mustard, 166 00:07:52,400 --> 00:07:55,240 but it's also like a, you know, kind of a veloute sauce. 167 00:07:55,240 --> 00:07:57,920 And I just love that sort of texture and that flavour 168 00:07:57,920 --> 00:07:59,400 going with any sort of protein. 169 00:08:00,400 --> 00:08:03,600 I haven't cooked much fish in this kitchen at all, to be honest. 170 00:08:03,600 --> 00:08:06,320 But I love fish, white-flesh fish. 171 00:08:06,320 --> 00:08:09,280 I've got a kingfish. It's, like, subtle in flavour. 172 00:08:09,280 --> 00:08:12,760 Because I want that mustard sauce to be the star. 173 00:08:12,760 --> 00:08:14,680 Nice, Theo. Take your time. Yep. 174 00:08:17,600 --> 00:08:20,240 Right in the start, in one of the Jamie Oliver challenges, 175 00:08:20,240 --> 00:08:23,160 we had Dijon mustard, so... 176 00:08:23,160 --> 00:08:25,600 And I actually did a dessert dish back then. 177 00:08:25,600 --> 00:08:28,680 So I thought, "Look, why not then go savoury this time?" 178 00:08:28,680 --> 00:08:29,880 (WHISPERS) OK. 179 00:08:29,880 --> 00:08:33,200 And I'm gonna get into Finals Week with a fish dish. 180 00:08:33,200 --> 00:08:36,000 Just gonna do this beautiful fish, 181 00:08:36,000 --> 00:08:37,560 beautiful trout 182 00:08:37,560 --> 00:08:40,520 with, you know, potato and fennel salad underneath, 183 00:08:40,520 --> 00:08:42,840 basted with, you know, a Dijon glaze 184 00:08:42,840 --> 00:08:44,320 with a nice, lovely dressing. 185 00:08:44,320 --> 00:08:46,800 So, very simple. It's gonna be beautiful on the plate. 186 00:08:50,160 --> 00:08:52,880 Theo's gonna be a really tough opponent today. 187 00:08:53,880 --> 00:08:56,280 He's very good in stressful situations. 188 00:08:57,320 --> 00:09:00,440 We are both doing fish, can you believe it, in this challenge. 189 00:09:00,440 --> 00:09:03,200 But if I have, you know, a clear idea, 190 00:09:03,200 --> 00:09:06,120 and make sure I get that Dijon mustard balance right, 191 00:09:06,120 --> 00:09:08,080 I can knock Theo off for sure. 192 00:09:09,760 --> 00:09:11,920 So I'm pin-boning the fish 193 00:09:11,920 --> 00:09:14,480 and it is taking a long time, 194 00:09:14,480 --> 00:09:16,760 but I'm being super careful of it. 195 00:09:17,760 --> 00:09:19,680 They're very fine, the bones, 196 00:09:19,680 --> 00:09:22,840 and I definitely don't want the judges getting one today. 197 00:09:24,120 --> 00:09:25,160 OK. 198 00:09:28,320 --> 00:09:30,320 RHIANNON: I bloody love anchovies! 199 00:09:30,320 --> 00:09:33,920 Like, honestly, I love anchovies. 200 00:09:35,000 --> 00:09:38,200 Literally, at home, I make beautiful pizza bases on stones 201 00:09:38,200 --> 00:09:41,080 and I will literally only have anchovies as the topping. 202 00:09:42,080 --> 00:09:44,600 There's no beautiful, like, wood-fired oven for me, 203 00:09:44,600 --> 00:09:46,640 so I'm not gonna be able to make pizza, 204 00:09:46,640 --> 00:09:49,080 but the first thing I think is chicken. 205 00:09:49,080 --> 00:09:51,480 I love chicken with crispy skin 206 00:09:51,480 --> 00:09:53,000 and things stuffed under it, you know? 207 00:09:53,000 --> 00:09:55,560 So I'm thinking, "What about if I just stuff some anchovies 208 00:09:55,560 --> 00:09:57,040 "under the skin?" 209 00:09:57,040 --> 00:09:59,000 (PROCESSOR WHIRRS) 210 00:09:59,000 --> 00:10:01,840 With a beautiful curry broth, 211 00:10:01,840 --> 00:10:05,040 with an apple crispy anchovy salad. 212 00:10:06,840 --> 00:10:09,760 But I've got just the good, old humble chook. 213 00:10:09,760 --> 00:10:11,680 I look across. 214 00:10:12,760 --> 00:10:14,520 Brent's got bloody lobster. 215 00:10:18,040 --> 00:10:22,320 Today I'm doing a lobster-pipi pasta. 216 00:10:22,320 --> 00:10:26,240 Beautiful, like, really punchy lobster bisque with anchovies. 217 00:10:26,240 --> 00:10:29,720 There's gonna be a bit of anchovy crumb - pangrattato - on top. 218 00:10:29,720 --> 00:10:31,480 Super crunchy, salty. 219 00:10:31,480 --> 00:10:33,360 And I'm up against Rhi. 220 00:10:33,360 --> 00:10:35,240 So the big flavour hitters. 221 00:10:35,240 --> 00:10:37,800 Yeah, hopefully the lobster prevails and beats the chicken. 222 00:10:37,800 --> 00:10:39,280 I love anchovies. 223 00:10:39,280 --> 00:10:41,680 You can just eat 'em straight out of the can. They're delicious. 224 00:10:41,680 --> 00:10:44,000 They're, you know, packed full of flavour. 225 00:10:44,000 --> 00:10:47,360 They're salty, they're briny, they're great in pasta. 226 00:10:49,560 --> 00:10:52,200 But, yeah, I do not know why 227 00:10:52,200 --> 00:10:54,440 I've chosen to do pasta 228 00:10:54,440 --> 00:10:55,920 at this time in the competition. 229 00:10:55,920 --> 00:10:58,440 Um...is this 00? 230 00:10:58,440 --> 00:11:00,600 I haven't done it all year. 231 00:11:00,600 --> 00:11:02,560 I'm just, you know, thinking, 232 00:11:02,560 --> 00:11:04,800 "Where have I eaten anchovies before?" 233 00:11:04,800 --> 00:11:06,560 And it's been in a pasta, 234 00:11:06,560 --> 00:11:09,000 so hopefully I should go alright today. 235 00:11:13,720 --> 00:11:15,200 Theo! Hello! 236 00:11:15,200 --> 00:11:16,680 Hey, Theo. How are we? 237 00:11:16,680 --> 00:11:18,360 Not bad. 238 00:11:18,360 --> 00:11:19,960 Nice little taster. 239 00:11:19,960 --> 00:11:22,320 Yeah, so that's my dish. Yeah, nice. Well done. 240 00:11:22,320 --> 00:11:24,400 You featured mustard, but you did nothing with it. 241 00:11:24,400 --> 00:11:25,880 (ALL LAUGH) 242 00:11:25,880 --> 00:11:27,600 What are you doing? What's the dish? 243 00:11:27,600 --> 00:11:31,480 A pan-fried kingfish fillet with a two-mustard sauce. 244 00:11:31,480 --> 00:11:32,960 Very simple. Yep. 245 00:11:32,960 --> 00:11:36,360 But, yeah, it's all in the... all in this sauce. 246 00:11:36,360 --> 00:11:39,960 Um, yeah, really classic French flavours. 247 00:11:39,960 --> 00:11:42,160 Why are you using two mustards? 248 00:11:42,160 --> 00:11:45,840 That's 100% the sauce that I know. 249 00:11:45,840 --> 00:11:48,680 Yep. Like, it's Dijon and seeded mustard. 250 00:11:49,680 --> 00:11:52,560 All we'll say is this jar of gold 251 00:11:52,560 --> 00:11:54,280 is your feature ingredient. 252 00:11:54,280 --> 00:11:57,880 It needs to be crowning glory kinda stuff. 253 00:12:00,320 --> 00:12:02,560 If I don't feature Dijon mustard today, 254 00:12:02,560 --> 00:12:04,040 then I have missed the brief. 255 00:12:04,040 --> 00:12:07,200 Maybe the Dijon is gonna get lost in this two-mustard sauce 256 00:12:07,200 --> 00:12:08,680 with that wholegrain mustard. 257 00:12:08,680 --> 00:12:11,440 I was feeling confident about this dish, 258 00:12:11,440 --> 00:12:13,960 but...yeah, I'm stumped now. 259 00:12:25,960 --> 00:12:29,560 All we'll say is this jar of gold 260 00:12:29,560 --> 00:12:31,320 is your feature ingredient. 261 00:12:31,320 --> 00:12:33,320 It needs to be crowning glory. OK. 262 00:12:33,320 --> 00:12:36,040 If I don't feature Dijon mustard today, 263 00:12:36,040 --> 00:12:37,520 then I have missed the brief. 264 00:12:37,520 --> 00:12:39,840 Maybe the Dijon is gonna get lost 265 00:12:39,840 --> 00:12:41,320 in this sauce with that wholegrain mustard. 266 00:12:41,320 --> 00:12:44,440 I was feeling confident about this dish, 267 00:12:44,440 --> 00:12:46,800 but...yeah, I'm stumped now. 268 00:12:46,800 --> 00:12:48,600 Maybe it's a single-mustard sauce. 269 00:12:48,600 --> 00:12:50,120 Maybe. (LAUGHS) 270 00:12:50,120 --> 00:12:52,120 You need to make this the best it can be. 271 00:12:52,120 --> 00:12:53,720 Good luck, mate. Thank you, guys. 272 00:12:55,160 --> 00:12:57,000 I'm getting rid of that wholegrain mustard. 273 00:12:57,000 --> 00:12:59,280 But in my head, I'm thinking, 274 00:12:59,280 --> 00:13:01,680 "Is that Dijon mustard sauce gonna be enough?" 275 00:13:01,680 --> 00:13:03,200 It's a super-strong flavour. 276 00:13:03,200 --> 00:13:05,320 I need to think about how I can feature it 277 00:13:05,320 --> 00:13:07,480 without it being one-dimensional. 278 00:13:07,480 --> 00:13:08,960 And I'm up against Cath. 279 00:13:08,960 --> 00:13:11,160 She can pull anything out of the bag. 280 00:13:11,160 --> 00:13:13,920 I've gotta think of a way to elevate this sauce. 281 00:13:13,920 --> 00:13:15,360 Think about it hard. 282 00:13:17,320 --> 00:13:18,960 45 minutes to go, guys. 283 00:13:18,960 --> 00:13:20,840 Come on. Pick it up. ANDY: Let's go! 284 00:13:25,800 --> 00:13:28,040 (WHISPERS) OK, sweetie. Let's go. 285 00:13:28,040 --> 00:13:30,000 Hi, Cath! G'day, Cath. 286 00:13:30,000 --> 00:13:31,000 Hi there! 287 00:13:31,000 --> 00:13:32,640 How are you? Good, thank you. 288 00:13:32,640 --> 00:13:34,720 Mustard. Trout. Yes, mustard. 289 00:13:34,720 --> 00:13:36,200 What's the dish? 290 00:13:36,200 --> 00:13:40,200 I'm doing trout today with a potato and fennel underneath it. 291 00:13:40,200 --> 00:13:43,320 Then it's gonna have a dressing with a Dijon 292 00:13:43,320 --> 00:13:46,560 and I'm going to baste this also with Dijon mustard. 293 00:13:46,560 --> 00:13:49,120 Lots of delicious flavours and they all work really harmoniously. 294 00:13:49,120 --> 00:13:50,760 I think we can all agree on that. 295 00:13:50,760 --> 00:13:53,680 This does need to be featured. Yes. 296 00:13:53,680 --> 00:13:55,600 How are you justifying that today? 297 00:13:55,600 --> 00:13:56,760 Um... 298 00:13:56,760 --> 00:13:59,520 So it's going to be everywhere. 299 00:14:00,640 --> 00:14:03,400 Um, I don't think 300 00:14:03,400 --> 00:14:06,720 you're going to get the outcome that you're looking for 301 00:14:06,720 --> 00:14:08,680 with basting it in oil and Dijon. 302 00:14:08,680 --> 00:14:11,480 I think the flavour of the Dijon's just gonna get sucked out of it. 303 00:14:11,480 --> 00:14:13,760 What Andy's trying to say is, "Think it through." 304 00:14:13,760 --> 00:14:15,240 Yeah. No, appreciate that. Good luck! 305 00:14:15,240 --> 00:14:17,440 Good luck, Cath. Thank you. Cheers. Thanks. 306 00:14:18,440 --> 00:14:20,360 So the judges have got concerns. 307 00:14:20,360 --> 00:14:24,280 I've gotta really make sure that the Dijon mustard flavour is there. 308 00:14:24,280 --> 00:14:26,040 I have to hit that brief today. 309 00:14:26,040 --> 00:14:29,600 So if I can get the balance right in my dressing, 310 00:14:29,600 --> 00:14:31,680 make sure that that Dijon mustard 311 00:14:31,680 --> 00:14:33,160 is front and centre, 312 00:14:33,160 --> 00:14:36,640 it may be my dish that wins this round. 313 00:14:36,640 --> 00:14:38,560 Let's just make sure that we're happy with this. 314 00:14:47,680 --> 00:14:49,520 RHIANNON: I'm up against lobster. 315 00:14:51,320 --> 00:14:53,080 Little chook's up against lobster. 316 00:14:53,080 --> 00:14:55,360 And I'm thinking, "This is gonna have to be 317 00:14:55,360 --> 00:14:57,440 "the best bloody chook I've ever cooked in my life." 318 00:14:58,600 --> 00:15:01,240 There is anchovies under the chicken skin. 319 00:15:01,240 --> 00:15:03,520 There's anchovies in the broth. 320 00:15:03,520 --> 00:15:05,240 There's deep-fried anchovies. 321 00:15:05,240 --> 00:15:08,160 So yes, I know it's featured, but it also has to work. 322 00:15:08,160 --> 00:15:10,960 My style is about getting punchy flavours 323 00:15:10,960 --> 00:15:12,760 and getting that balance. 324 00:15:12,760 --> 00:15:15,840 So I'm thinking I'll do a beautiful fresh salsa 325 00:15:15,840 --> 00:15:17,600 and it is gonna go with the chicken, 326 00:15:17,600 --> 00:15:19,680 because I need that fresh element anyway. 327 00:15:19,680 --> 00:15:21,160 I was gonna do an apple salad. 328 00:15:21,160 --> 00:15:24,200 Now it's gonna be a beautiful herby sort of anchovy salsa. 329 00:15:25,440 --> 00:15:27,680 All my elements have anchovies in them 330 00:15:27,680 --> 00:15:30,600 but the one that I'm worried about the most is this curry broth. 331 00:15:30,600 --> 00:15:33,800 It is so strong in all the other flavours 332 00:15:33,800 --> 00:15:36,120 that I'm worried that the anchovy's not shining through. 333 00:15:36,120 --> 00:15:37,920 And it gets to the point in the cook 334 00:15:37,920 --> 00:15:40,120 where you've tasted it that many times you can't even tell! 335 00:15:40,120 --> 00:15:41,880 Is there anchovy? I don't know! 336 00:15:42,960 --> 00:15:44,480 'Cause that...yeah, it's kind of like 337 00:15:44,480 --> 00:15:46,160 my mind's playing tricks right now. 338 00:15:46,160 --> 00:15:49,240 So I'm gonna have to balance this broth 339 00:15:49,240 --> 00:15:50,840 because I don't wanna go into round 2. 340 00:15:53,840 --> 00:15:56,360 Slowly gonna cook the lobster tails over the hibachi. 341 00:15:56,360 --> 00:15:57,880 Really gentle heat. 342 00:15:57,880 --> 00:16:01,240 And they're just lathered in that salty anchovy butter. 343 00:16:01,240 --> 00:16:03,400 I've just finished making my pasta dough, 344 00:16:03,400 --> 00:16:06,040 but I don't have time to let the dough dry. 345 00:16:06,040 --> 00:16:08,680 I've just gotta get it on to cook. 346 00:16:08,680 --> 00:16:10,480 So I'm now rushing. 347 00:16:11,720 --> 00:16:13,360 But I need to get this dish finished 348 00:16:13,360 --> 00:16:15,160 otherwise I'm not even gonna have a dish up. 349 00:16:17,080 --> 00:16:20,040 Bring us something worthy to be in Finals Week. 350 00:16:20,040 --> 00:16:21,920 You've got 15 minutes to go! 351 00:16:21,920 --> 00:16:23,480 JOCK: Come on, step it up! 352 00:16:29,200 --> 00:16:30,960 DECLAN: Nice, bro. 353 00:16:30,960 --> 00:16:32,840 Perfectly cooked fish. 354 00:16:32,840 --> 00:16:34,520 I'm just cooking my fish now. 355 00:16:34,520 --> 00:16:37,440 Having a look. Looking good. 356 00:16:37,440 --> 00:16:39,000 I scrapped the wholegrain mustard 357 00:16:39,000 --> 00:16:40,680 because that's the brief today. 358 00:16:40,680 --> 00:16:43,840 So I'm gonna go with just... old mate Dijon. 359 00:16:43,840 --> 00:16:47,600 But I'm still trying to think how I can elevate the dish. 360 00:16:47,600 --> 00:16:49,400 And then it hits me. 361 00:16:49,400 --> 00:16:51,480 I'm going to do some dill oil. 362 00:16:52,840 --> 00:16:55,360 Dill goes really well with fish - we all know that. 363 00:16:55,360 --> 00:16:57,120 But a really nice, bright dill oil 364 00:16:57,120 --> 00:16:59,800 is gonna add that element of freshness and flavour, 365 00:16:59,800 --> 00:17:02,480 and it also adds, like, a really nice look, you know? 366 00:17:02,480 --> 00:17:04,440 That beautiful green dill oil 367 00:17:04,440 --> 00:17:07,720 dotted around the outside of this fish is gonna look fantastic. 368 00:17:09,280 --> 00:17:11,560 Yeah, I mean, Cath had some fighting words just before, 369 00:17:11,560 --> 00:17:14,720 so she's in it to win it, as she should be. 370 00:17:14,720 --> 00:17:17,200 And so am I, so I'm gonna put up the best dish. 371 00:17:17,200 --> 00:17:19,400 I can smell that from up here. 372 00:17:19,400 --> 00:17:20,880 Smells good, eh? It's all coming up. 373 00:17:21,880 --> 00:17:24,120 Come on, mate. Let's go. Bring it home. 374 00:17:29,160 --> 00:17:32,560 CATH: I've basted the trout. The glaze is primarily Dijon mustard. 375 00:17:33,560 --> 00:17:36,160 And now they're very small, delicate fillets, 376 00:17:36,160 --> 00:17:39,040 so they don't need to be cooked very long in the oven. 377 00:17:39,040 --> 00:17:42,760 And Dijon mustard's at the forefront of my salad dressing, 378 00:17:42,760 --> 00:17:44,240 which is nicely balanced. 379 00:17:44,240 --> 00:17:47,360 So hopefully I've hit the brief today. 380 00:17:47,360 --> 00:17:48,840 Five minutes to go! 381 00:17:48,840 --> 00:17:50,840 (JUDGES CLAP) 382 00:17:57,760 --> 00:18:00,200 (FRAUGHT VIOLIN MUSIC) 383 00:18:00,200 --> 00:18:02,400 BRENT: I'm just frantic at the moment. 384 00:18:02,400 --> 00:18:05,080 I'm literally feeling like a fish flapping around outside of water. 385 00:18:05,080 --> 00:18:07,960 I'm now finishing my sauce. 386 00:18:07,960 --> 00:18:09,600 My pasta is done. 387 00:18:09,600 --> 00:18:12,160 I'm frying anchovies to go on top. 388 00:18:12,160 --> 00:18:14,840 This cook has been a mad rush, 389 00:18:14,840 --> 00:18:18,320 but hopefully the judges like it and that I hit the brief. 390 00:18:20,200 --> 00:18:22,080 Two minutes to go! Come on! 391 00:18:22,080 --> 00:18:24,440 (JUDGES CLAP) 392 00:18:24,440 --> 00:18:26,520 (FRAUGHT VIOLIN MUSIC) 393 00:18:30,320 --> 00:18:32,000 RHIANNON: This chook is cooked perfectly. 394 00:18:32,000 --> 00:18:33,760 The skin's nice and crispy 395 00:18:33,760 --> 00:18:35,680 and it's got a beautiful char to it. 396 00:18:35,680 --> 00:18:38,760 And that curry broth tastes balanced 397 00:18:38,760 --> 00:18:40,880 and this anchovy salsa is a winner. 398 00:18:40,880 --> 00:18:42,360 It is beautiful. 399 00:18:42,360 --> 00:18:44,560 There's a lot going on in this dish. 400 00:18:44,560 --> 00:18:46,400 I used about eight tins of anchovies. 401 00:18:46,400 --> 00:18:48,760 So if that is not featured, 402 00:18:48,760 --> 00:18:50,240 I don't know what is. 403 00:18:52,760 --> 00:18:54,600 One minute, crew! Whoo! 404 00:18:54,600 --> 00:18:56,720 (JUDGES CLAP) 405 00:18:59,320 --> 00:19:01,840 Goes so fast. CATH: Oh, man, does it ever! 406 00:19:01,840 --> 00:19:04,520 THEO: I'm happy with the cook on the fish 407 00:19:04,520 --> 00:19:07,440 and this sauce, it's got that good punch of Dijon, 408 00:19:07,440 --> 00:19:08,920 it's balanced. 409 00:19:08,920 --> 00:19:10,720 And then that dill oil is just gonna really 410 00:19:10,720 --> 00:19:13,680 lift this dish to here it needs to be. 411 00:19:13,680 --> 00:19:15,840 So hopefully that will keep me out of round 2. 412 00:19:18,360 --> 00:19:19,360 Come on. 413 00:19:19,360 --> 00:19:23,080 I had quite a good idea about how I would present the fish. 414 00:19:23,080 --> 00:19:25,720 It would have the salad underneath with the fish on top. 415 00:19:25,720 --> 00:19:28,880 I've quickly blanched a couple of asparagus spears 416 00:19:28,880 --> 00:19:31,480 to have that right on top just for that little bit of green 417 00:19:31,480 --> 00:19:33,240 and little bit more freshness to the dish. 418 00:19:33,240 --> 00:19:34,240 Oh! 419 00:19:34,240 --> 00:19:36,760 I want to present a beautiful dish today 420 00:19:36,760 --> 00:19:38,520 packed with beautiful flavours 421 00:19:38,520 --> 00:19:40,520 featuring that Dijon mustard 422 00:19:40,520 --> 00:19:43,560 I think I have balanced that Dijon mustard. 423 00:19:44,840 --> 00:19:46,800 But has Theo done a better job? 424 00:19:48,480 --> 00:19:49,600 Here it is. 425 00:19:49,600 --> 00:19:52,760 10, 9, 8, 426 00:19:52,760 --> 00:19:55,480 7, 6, 5, 427 00:19:55,480 --> 00:19:59,240 4, 3, 2, 1. 428 00:19:59,240 --> 00:20:00,600 That's it! 429 00:20:00,600 --> 00:20:01,800 DECLAN: Good job. 430 00:20:01,800 --> 00:20:04,280 ANDY: Well done, guys. THEO: Good job, Cath. 431 00:20:04,280 --> 00:20:06,120 Yeah. I'm just really proud of myself. 432 00:20:06,120 --> 00:20:08,360 Well done. Yeah. 433 00:20:08,360 --> 00:20:10,160 Ohh! Good work. 434 00:20:11,360 --> 00:20:13,800 Oh, my God, if I beat Brent, I'm in frickin' Finals Week. 435 00:20:13,800 --> 00:20:16,840 You have no idea how crazy that would be to me. 436 00:20:16,840 --> 00:20:19,120 Like, it is, like, quite literally... 437 00:20:19,120 --> 00:20:22,560 It would be, like, the biggest dream-come-true of my whole life. 438 00:20:33,960 --> 00:20:38,240 than the person standing next to you to avoid round 2. 439 00:20:38,240 --> 00:20:41,720 The first duel that we're gonna taste is the Dijon duel 440 00:20:41,720 --> 00:20:45,680 and the first dish that we'd like to taste belongs to...Cath. 441 00:20:45,680 --> 00:20:47,880 (CONTESTANTS CHEER) Good one, Cath. 442 00:20:55,200 --> 00:20:57,920 Cath, what have you made us? 443 00:20:57,920 --> 00:21:02,160 So I've made a Dijon-glazed trout with a potato and fennel salad, 444 00:21:02,160 --> 00:21:04,560 which has a Dijon dressing. 445 00:21:24,040 --> 00:21:25,480 MELISSA: Cath, I'm really proud of you, 446 00:21:25,480 --> 00:21:28,800 because watching you progress through the competition 447 00:21:28,800 --> 00:21:30,600 and watching the way that you're plating, 448 00:21:30,600 --> 00:21:32,080 this was really elegant in the way 449 00:21:32,080 --> 00:21:33,760 that you strive to present something 450 00:21:33,760 --> 00:21:35,400 with a little bit more finesse. 451 00:21:35,400 --> 00:21:36,920 I really appreciate that. 452 00:21:36,920 --> 00:21:38,800 It was a good plate of food, 453 00:21:38,800 --> 00:21:40,840 but it does require just that little bit 454 00:21:40,840 --> 00:21:42,560 of the fine-tuning in terms of balance. 455 00:21:42,560 --> 00:21:43,840 Yep. 456 00:21:43,840 --> 00:21:46,400 Cath. The trout was cooked nice. 457 00:21:46,400 --> 00:21:47,560 The sauce... Mm. 458 00:21:47,560 --> 00:21:50,160 ..overloading it with dill, I would have pulled back on the dill 459 00:21:50,160 --> 00:21:52,480 so the Dijon really does shine. 460 00:21:52,480 --> 00:21:54,320 It's a good dish, so we'll see what happens. 461 00:21:55,840 --> 00:21:58,480 I thought the fish was cooked beautifully. 462 00:21:58,480 --> 00:22:00,680 No bones. Really great. Yeah. Phew! 463 00:22:00,680 --> 00:22:04,000 Um, I love that you took care to glaze it all the way around. 464 00:22:04,000 --> 00:22:05,520 Really good job. 465 00:22:05,520 --> 00:22:09,160 My issue is, between the dill and the fennel, 466 00:22:09,160 --> 00:22:12,280 you have a very, very aniseed-y note 467 00:22:12,280 --> 00:22:15,000 that just overpowers the Dijon mustard. 468 00:22:15,000 --> 00:22:16,000 Yeah. 469 00:22:16,000 --> 00:22:19,480 And so while it is a nice dish and while the fish is cooked beautifully, 470 00:22:19,480 --> 00:22:22,320 I feel as if you've just missed out in the brief. 471 00:22:22,320 --> 00:22:23,600 OK. 472 00:22:23,600 --> 00:22:25,280 Thanks, Cath. Alright. 473 00:22:25,280 --> 00:22:27,040 Thanks, guys. Thanks. 474 00:22:27,040 --> 00:22:28,560 All good. All good. 475 00:22:28,560 --> 00:22:30,840 It looks beautiful. Yeah. Yeah. Yeah, it looks epic. 476 00:22:30,840 --> 00:22:34,160 The next dish we'd like to taste belongs to Theo. 477 00:22:34,160 --> 00:22:36,920 (OTHERS CLAP) 478 00:22:41,680 --> 00:22:43,280 Hello. G'day. 479 00:22:49,080 --> 00:22:50,560 What have you made us today? 480 00:22:50,560 --> 00:22:53,080 I have made pan-seared kingfish 481 00:22:53,080 --> 00:22:56,200 with Dijon sauce and then a little bit of dill oil. 482 00:22:56,200 --> 00:22:57,520 Thank you. 483 00:23:09,800 --> 00:23:11,360 (EXHALES SLOWLY) 484 00:23:20,200 --> 00:23:22,840 Theo, great concept for the challenge. 485 00:23:22,840 --> 00:23:24,200 Yeah, yeah. 486 00:23:24,200 --> 00:23:27,960 I think you hit the brief out of the park. 487 00:23:27,960 --> 00:23:30,680 The overwhelming flavour is Dijon mustard. 488 00:23:30,680 --> 00:23:33,160 Yeah. So I've gotta commend you for that. 489 00:23:35,240 --> 00:23:37,520 Theo. Very nice, mate. 490 00:23:37,520 --> 00:23:38,920 Very nice. 491 00:23:38,920 --> 00:23:41,720 The cook in the fish is good. Your dill oil, great work on that. 492 00:23:41,720 --> 00:23:44,920 It's fantastic. Beautifully bright in colour and in flavour. 493 00:23:44,920 --> 00:23:46,720 I think the concept of the dish was great. 494 00:23:46,720 --> 00:23:48,760 I think you've done rather well. 495 00:23:48,760 --> 00:23:51,520 I think the sauce work was really, really good, 496 00:23:51,520 --> 00:23:54,200 and then you've elevated it by adding that little bit of oil 497 00:23:54,200 --> 00:23:57,240 just to, A, give a beautiful visual cue and contrast, 498 00:23:57,240 --> 00:24:01,120 but also to just support and enhance the mustard. 499 00:24:01,120 --> 00:24:03,040 So I think you've done very, very well. 500 00:24:03,040 --> 00:24:05,400 Thanks, guys. Cheers. Thanks. Well done, mate. 501 00:24:06,840 --> 00:24:09,120 Well done, buddy. Thanks. 502 00:24:09,120 --> 00:24:10,720 OK, over to the anchovy battle, 503 00:24:10,720 --> 00:24:14,280 and the first dish we'd like to taste belongs to you, Rhiannon. 504 00:24:14,280 --> 00:24:16,680 (OTHERS CLAP) 505 00:24:26,600 --> 00:24:28,160 OK, Rhiannon, what's the dish? 506 00:24:28,160 --> 00:24:31,840 Uh, it's grilled chicken with anchovy salsa. (CHUCKLES) 507 00:24:31,840 --> 00:24:32,920 Nice. 508 00:24:51,720 --> 00:24:55,400 Rhiannon, you came in here all guns blazing today 509 00:24:55,400 --> 00:24:58,840 and I love that because usually it means brilliant food, 510 00:24:58,840 --> 00:25:00,960 and it is full of flavour. 511 00:25:04,480 --> 00:25:08,840 I loved the anchovy stuffing under the skin, over the hibachi. 512 00:25:08,840 --> 00:25:10,880 It gave it beautiful smokiness, 513 00:25:10,880 --> 00:25:14,480 beautiful kind of bacon-y, savoury richness 514 00:25:14,480 --> 00:25:17,120 that adds to the chicken skin - instant seasoning. 515 00:25:17,120 --> 00:25:18,680 Happy days. 516 00:25:18,680 --> 00:25:21,840 That...that anchovy salsa. Yep. 517 00:25:21,840 --> 00:25:24,760 You've kept them in their freshest state 518 00:25:24,760 --> 00:25:28,560 and that's when anchovies, at a high quality, are their best. 519 00:25:28,560 --> 00:25:29,680 100%. 520 00:25:29,680 --> 00:25:30,680 Thank you. Thanks, Rhiannon. 521 00:25:36,800 --> 00:25:37,880 (EXHALES) 522 00:25:37,880 --> 00:25:39,400 (WHISPERS) Oh, wow. 523 00:25:39,400 --> 00:25:43,000 The next anchovy dish we'd like to taste belongs to Brent. 524 00:25:46,160 --> 00:25:47,640 BRENT: I had such a frantic cook 525 00:25:47,640 --> 00:25:50,560 and I don't know why I decided to make a pasta 526 00:25:50,560 --> 00:25:51,840 at this stage of the competition. 527 00:25:51,840 --> 00:25:54,400 But hopefully the judges like it. 528 00:25:59,160 --> 00:26:00,920 What have you made us, mate? Uh, so... 529 00:26:00,920 --> 00:26:02,320 I've made you 530 00:26:02,320 --> 00:26:04,200 lobster and anchovy pasta. 531 00:26:07,800 --> 00:26:10,240 (TENSE MUSIC) 532 00:26:27,800 --> 00:26:29,960 Brent. (CLEARS THROAT) 533 00:26:29,960 --> 00:26:31,160 Um... 534 00:26:33,600 --> 00:26:35,520 The pasta... 535 00:26:35,520 --> 00:26:37,640 ..you know, it hasn't been dried, 536 00:26:37,640 --> 00:26:41,360 so it's more in the sort of soft noodle side than as pasta, 537 00:26:41,360 --> 00:26:43,920 therefore it can never be al dente. 538 00:26:46,040 --> 00:26:48,880 Other than the two pieces of fried anchovy on mine, 539 00:26:48,880 --> 00:26:51,080 if it hadn't been for that, I wouldn't have tasted it. 540 00:26:51,080 --> 00:26:52,080 Yeah. 541 00:26:52,080 --> 00:26:55,160 We all have bad cooks, like, bad dishes. 542 00:26:55,160 --> 00:26:56,440 This is... 543 00:26:57,560 --> 00:26:59,120 ..definitely one of yours, man. 544 00:26:59,120 --> 00:27:02,560 Brent, you and anchovies, 545 00:27:02,560 --> 00:27:04,640 it should have been a match made in heaven 546 00:27:04,640 --> 00:27:07,400 because you get them, you love them, we all love them. 547 00:27:07,400 --> 00:27:10,480 And, I mean, the lobster is nicely cooked 548 00:27:10,480 --> 00:27:12,880 but the pasta isn't really pasta. 549 00:27:14,000 --> 00:27:17,680 This was not your finest moment and that may cost you. 550 00:27:19,640 --> 00:27:23,640 Brent, mate, none of the elements are really executed that well, 551 00:27:24,720 --> 00:27:26,600 apart from the cook on the lobster. 552 00:27:26,600 --> 00:27:29,320 Cook the food that YOU are good at. 553 00:27:29,320 --> 00:27:31,280 You know, this isn't your food. 554 00:27:31,280 --> 00:27:33,080 Have you cooked a pasta dish in this kitchen? 555 00:27:33,080 --> 00:27:34,080 Nup. 556 00:27:34,080 --> 00:27:36,760 Strange to bring it out in the biggest cook, yeah. 557 00:27:36,760 --> 00:27:39,120 So cook your food. Your food is dynamite. 558 00:27:39,120 --> 00:27:40,360 Yep. You are dynamite. 559 00:27:40,360 --> 00:27:41,800 Thanks. 560 00:27:41,800 --> 00:27:43,840 I'm pretty gutted, to be honest. 561 00:27:43,840 --> 00:27:45,960 It's just not my kind of cooking. 562 00:27:45,960 --> 00:27:49,640 And it's just not cooking I should be doing 563 00:27:49,640 --> 00:27:51,200 at this time of the competition. 564 00:27:51,200 --> 00:27:53,440 So I know I'm definitely in round 2. 565 00:28:01,720 --> 00:28:09,040 (DRAMATIC MUSIC) 566 00:28:09,040 --> 00:28:14,480 The two of you to do that made the top 4 of MasterChef 2023. 567 00:28:14,480 --> 00:28:16,400 Just let that sink in. 568 00:28:18,240 --> 00:28:21,480 Let's start with the Dijon duel. 569 00:28:21,480 --> 00:28:23,240 Theo. 570 00:28:23,240 --> 00:28:26,520 Dijon dominated your plate. 571 00:28:27,680 --> 00:28:31,560 And, Cath, the dish was more dill than Dijon. 572 00:28:31,560 --> 00:28:33,040 You missed the brief. 573 00:28:33,040 --> 00:28:38,120 Because of that, Theo, you're joining Declan in the top 4. 574 00:28:45,200 --> 00:28:47,880 JOCK: Now the anchovy duel. 575 00:28:49,160 --> 00:28:53,600 Rhiannon, that anchovy salsa was beautiful. 576 00:28:53,600 --> 00:28:56,160 Brent, your dish had issues, 577 00:28:56,160 --> 00:29:00,160 the biggest of which was the pasta. 578 00:29:01,640 --> 00:29:05,000 For that reason, Brent, you're heading into round 2. 579 00:29:05,000 --> 00:29:08,000 Which means, Rhiannon, congratulations, 580 00:29:08,000 --> 00:29:09,360 you're in the top 4! 581 00:29:12,400 --> 00:29:15,400 Theo, Rhiannon, congratulations! 582 00:29:15,400 --> 00:29:19,280 Get your aprons off and join Declan in the gantry. Well done. 583 00:29:19,280 --> 00:29:22,160 Well done. Good work, Theo. Nice one, Rhiannon. 584 00:29:22,160 --> 00:29:24,080 MELISSA: Get your aprons off! 585 00:29:24,080 --> 00:29:25,360 RHIANNON: Good luck, Cath. 586 00:29:25,360 --> 00:29:26,920 (THEO AND BRENT SPEAK INDISTINCTLY) 587 00:29:26,920 --> 00:29:28,240 Well done. 588 00:29:28,240 --> 00:29:29,800 You did good, you did good. 589 00:29:31,120 --> 00:29:33,000 Alright, buddy. It's us. Come here. Come here. 590 00:29:33,000 --> 00:29:34,560 Hey. Yep. 591 00:29:34,560 --> 00:29:36,280 Deep down, I'm pretty gutted. 592 00:29:36,280 --> 00:29:39,000 I'm cooking for survival up against Cath. 593 00:29:39,000 --> 00:29:42,880 She's a strong cook and, um, yeah, it's gonna be a big challenge. 594 00:29:42,880 --> 00:29:47,080 Cath, Brent, this is your last chance. 595 00:29:47,080 --> 00:29:50,200 Only one of you will make it to Finals Week. 596 00:29:50,200 --> 00:29:52,520 For the other, it's the end of the road. 597 00:29:54,200 --> 00:29:57,600 All throughout this competition, you've been accumulating knowledge, 598 00:29:57,600 --> 00:29:59,120 elevating your skills, 599 00:29:59,120 --> 00:30:02,280 on your way to becoming a master chef. 600 00:30:03,280 --> 00:30:08,200 And with those skills, your dishes have become next-level good. 601 00:30:09,360 --> 00:30:11,640 But today we want you to bring us 602 00:30:11,640 --> 00:30:15,800 your best dish of the competition so far. 603 00:30:17,000 --> 00:30:18,720 There's no rules. 604 00:30:18,720 --> 00:30:20,480 No restrictions. 605 00:30:20,480 --> 00:30:21,520 CATH: Hm! 606 00:30:21,520 --> 00:30:23,840 we have pushed everything else to the side 607 00:30:23,840 --> 00:30:27,240 so that you have every opportunity to step up 608 00:30:27,240 --> 00:30:30,840 and take your dish to the next level. 609 00:30:30,840 --> 00:30:35,320 Finals Week, it is a special time, 610 00:30:35,320 --> 00:30:38,280 and only the best dish in this round will get you there. 611 00:30:38,280 --> 00:30:41,760 Pantry's open, garden is open. 612 00:30:41,760 --> 00:30:44,360 Everything is at your disposal. 613 00:30:44,360 --> 00:30:49,480 You'll have 75 minutes to cook anything you want. 614 00:30:49,480 --> 00:30:52,000 I don't need to tell you what's at stake here. 615 00:30:52,000 --> 00:30:55,280 Don't let the dream end here. 616 00:30:55,280 --> 00:30:57,840 Game faces on, you two. Good luck. 617 00:30:57,840 --> 00:31:00,640 Your 75 minutes starts now. 618 00:31:00,640 --> 00:31:02,920 (CONTESTANTS CHEER) 619 00:31:04,280 --> 00:31:05,920 CATH: Let's go, buddy. 620 00:31:05,920 --> 00:31:08,520 I'm putting my round 1 cook behind me. 621 00:31:08,520 --> 00:31:10,400 I'm up against Brent. 622 00:31:10,400 --> 00:31:12,600 It's gonna be a really big challenge. 623 00:31:12,600 --> 00:31:15,360 But I'm just gonna give it everything I've got. 624 00:31:17,040 --> 00:31:20,440 The judges want us to show where we've come from in the competition 625 00:31:20,440 --> 00:31:23,160 and why we deserve to go into the Finals Week. 626 00:31:23,160 --> 00:31:25,960 So I immediately think about a dessert 627 00:31:25,960 --> 00:31:28,360 that I've been forming in my mind 628 00:31:28,360 --> 00:31:30,680 and I've actually talked to my daughter about it. 629 00:31:31,880 --> 00:31:33,600 I can't reach it. What do you want? 630 00:31:33,600 --> 00:31:35,840 Uh, no, Davidson plum, yeah, and wattleseed. 631 00:31:35,840 --> 00:31:39,640 I've really been exploring using Australian native ingredients 632 00:31:39,640 --> 00:31:42,600 and I just really want to use the skills I've learnt 633 00:31:42,600 --> 00:31:43,800 in the dish today. 634 00:31:43,800 --> 00:31:46,040 (JUDGES AND CONTESTANTS CHEER) 635 00:31:47,280 --> 00:31:48,600 Here I come! 636 00:31:48,600 --> 00:31:53,040 So I'm gonna be making a wattleseed shortbread 637 00:31:53,040 --> 00:31:56,360 with a chocolate parfait, a Davidson plum sauce 638 00:31:56,360 --> 00:31:58,280 with some vanilla dippin' dots. 639 00:31:58,280 --> 00:32:00,360 Bloody oath! I got the whole bench. 640 00:32:00,360 --> 00:32:02,400 I have not made this dish before, 641 00:32:02,400 --> 00:32:05,040 so am I taking a risk on this? 642 00:32:05,040 --> 00:32:06,280 Yes, I am. 643 00:32:07,840 --> 00:32:10,120 I've got this. I'm not giving up. 644 00:32:10,120 --> 00:32:12,760 I'm not going down without a fight, I tell ya. 645 00:32:12,760 --> 00:32:14,800 This is for my beautiful girls. 646 00:32:16,520 --> 00:32:19,320 This dish is all about my girls today. 647 00:32:19,320 --> 00:32:22,080 I remember our girls, 648 00:32:22,080 --> 00:32:25,120 they must have been, you know, 8 and 10 years old, 649 00:32:25,120 --> 00:32:27,000 and I remember going into the city. 650 00:32:27,000 --> 00:32:29,280 There was a stall there with these dippin' dots 651 00:32:29,280 --> 00:32:31,200 and the girls just loved them. 652 00:32:31,200 --> 00:32:33,760 (UPLIFTING MUSIC) 653 00:32:33,760 --> 00:32:36,720 I've been probably more homesick than what I thought I would be, 654 00:32:36,720 --> 00:32:41,400 but this has been just a beautiful rite of passage for me 655 00:32:41,400 --> 00:32:46,120 to just rediscover myself, rediscover who Cath is 656 00:32:46,120 --> 00:32:49,120 and rediscover, you know, what my dream is. 657 00:32:49,120 --> 00:32:53,400 So thinking about them just motivates me to keep going. 658 00:32:53,400 --> 00:32:55,480 I am just gonna fight so hard. 659 00:32:55,480 --> 00:32:58,360 Nice, Cath. (SOFTLY) OK. 660 00:32:58,360 --> 00:33:01,600 Oh, round 2. And what a cracker we actually have. 661 00:33:01,600 --> 00:33:04,120 Like, two fierce competitors in this competition. 662 00:33:05,480 --> 00:33:08,400 Brent knows how to create big, bold flavour. 663 00:33:08,400 --> 00:33:10,160 He's great with cooking savouries, 664 00:33:10,160 --> 00:33:12,280 proteins over fire, we love to see that, 665 00:33:12,280 --> 00:33:14,040 and lots of aromats. 666 00:33:14,040 --> 00:33:15,240 And then, of course, Cath, 667 00:33:15,240 --> 00:33:17,680 we've seen some really great sweet dishes from her 668 00:33:17,680 --> 00:33:20,600 and I do see the hallmarks of desserts going on there. 669 00:33:20,600 --> 00:33:22,600 You know, I think, at the end of the day, 670 00:33:22,600 --> 00:33:24,400 75 minutes is a good amount of time, right? 671 00:33:24,400 --> 00:33:27,440 So it should be enough to refine the dish a little bit as well 672 00:33:27,440 --> 00:33:29,240 and that's what I'm gonna be looking for today. 673 00:33:29,240 --> 00:33:33,200 Simplicity, sticking to what you're good at, playing to your strengths. 674 00:33:33,200 --> 00:33:36,360 That's all you need to complete a tasty dish. 675 00:33:36,360 --> 00:33:38,160 No limits, no excuses. 676 00:33:42,160 --> 00:33:45,720 Yeah, look, um, I'm not feeling the greatest. 677 00:33:45,720 --> 00:33:51,200 Anything I do in life, I try to make sure everything is the best I can do, 678 00:33:51,200 --> 00:33:54,960 so when I take up dishes to the judges that is not my best, 679 00:33:54,960 --> 00:33:57,360 I'm pretty filthy with myself, 680 00:33:57,360 --> 00:33:59,280 especially at this point of the competition. 681 00:33:59,280 --> 00:34:03,400 Last round was probably the worst cook I've ever done. 682 00:34:03,400 --> 00:34:08,680 Um, but I've decided that I'm gonna stick to the flavours I love 683 00:34:08,680 --> 00:34:11,080 and I'm just gonna get into this cook. 684 00:34:11,080 --> 00:34:14,840 Brent...bit of a hiccup this morning. 685 00:34:14,840 --> 00:34:16,000 Um, yeah. 686 00:34:16,000 --> 00:34:17,800 Talk to me about what the dish is. 687 00:34:17,800 --> 00:34:21,120 Yeah, so I'm going chicken adobo 688 00:34:21,120 --> 00:34:23,480 but sort of my sort of style, my take on it. 689 00:34:23,480 --> 00:34:26,520 It's gonna be cooked over the fire like I love to do. 690 00:34:26,520 --> 00:34:27,800 It's gonna be on a skewer, 691 00:34:27,800 --> 00:34:30,000 which is like my little... little trademark thing. 692 00:34:30,000 --> 00:34:31,600 Yeah. And a beautiful glaze over it. 693 00:34:31,600 --> 00:34:35,600 Get it nice and charcoaled. A really, really, like, in-your-face sauce. 694 00:34:35,600 --> 00:34:37,400 Everything spiced to the max. 695 00:34:37,400 --> 00:34:39,640 And then it'll be maybe like a salsa with everything. 696 00:34:39,640 --> 00:34:41,280 Your prep's looking really, really good. 697 00:34:41,280 --> 00:34:43,360 Yep. How are you feeling? 698 00:34:43,360 --> 00:34:46,280 Yeah, I was actually pretty upset with myself, um... 699 00:34:46,280 --> 00:34:49,160 I could see that. I think we could all see it and feel it. 700 00:34:49,160 --> 00:34:52,360 And, um, it was just a backwards step for you. 701 00:34:52,360 --> 00:34:53,720 Yep. Good luck. 702 00:34:53,720 --> 00:34:55,320 Thanks, Mel. 703 00:34:55,320 --> 00:34:56,800 Ooh, it's smelling good already. 704 00:34:56,800 --> 00:34:58,520 Come on, guys. Go, guys. 705 00:34:58,520 --> 00:34:59,680 Let's go, Cath! 706 00:34:59,680 --> 00:35:00,680 Um... 707 00:35:00,680 --> 00:35:02,760 Now, let's just keep everything organised today. 708 00:35:02,760 --> 00:35:05,080 For my parfait dessert, 709 00:35:05,080 --> 00:35:07,600 I get onto making my Davidson plum sauce, 710 00:35:07,600 --> 00:35:09,880 which I combine with some raspberries. 711 00:35:09,880 --> 00:35:12,160 Letting that simmer off a little bit. 712 00:35:12,160 --> 00:35:13,640 It's gonna be bitter, sweet, 713 00:35:13,640 --> 00:35:15,640 it's gonna have a little bit of umami in it, 714 00:35:15,640 --> 00:35:16,960 so a mixture of flavours, 715 00:35:16,960 --> 00:35:19,520 which will go beautifully with the chocolate parfait. 716 00:35:20,920 --> 00:35:23,120 OK, do you know what? We're actually gonna stop this. 717 00:35:23,120 --> 00:35:25,440 Then... That's cool enough. 718 00:35:25,440 --> 00:35:27,600 (WHISPERS) OK, let's just fold this in now. 719 00:35:29,000 --> 00:35:31,240 Next, I'm getting onto making my parfait, 720 00:35:31,240 --> 00:35:34,080 so it needs to be a beautiful, rich, chocolate flavour. 721 00:35:34,080 --> 00:35:36,520 So it needs to be light and airy as well. 722 00:35:36,520 --> 00:35:38,120 (WHISPERS) OK, sweetie. 723 00:35:38,120 --> 00:35:41,440 I've had some hits and misses with my parfait in the past, 724 00:35:41,440 --> 00:35:44,240 so today I've got to focus on getting everything perfect. 725 00:35:44,240 --> 00:35:45,920 Let's just relax. 726 00:35:45,920 --> 00:35:47,400 OK. 727 00:35:47,400 --> 00:35:48,920 Come on, Cath. 728 00:35:48,920 --> 00:35:52,560 (STAND MIXER WHIRRS) 729 00:35:52,560 --> 00:35:54,440 Cath. Hi there. 730 00:35:54,440 --> 00:35:55,440 Hey, Cath. How are ya? 731 00:35:55,440 --> 00:35:57,400 Hi. I'm good! What's cooking? 732 00:35:57,400 --> 00:36:00,760 I'm going to do a wattleseed shortbread 733 00:36:00,760 --> 00:36:04,840 with a chocolate parfait, with a Davidson plum sauce. 734 00:36:04,840 --> 00:36:08,200 And I'm gonna use the liquid nitrogen for the dippin' dots. 735 00:36:08,200 --> 00:36:10,640 A lot of big flavours to balance here. 736 00:36:10,640 --> 00:36:12,520 Yeah. Yeah. Yeah. Especially with Davidson plum. 737 00:36:12,520 --> 00:36:14,400 And even chocolate. What percentage chocolate have you used? 738 00:36:17,080 --> 00:36:21,800 Well, actually just used, uh, 54. 739 00:36:21,800 --> 00:36:23,800 It doesn't look very dark. Nah. 740 00:36:26,320 --> 00:36:28,760 Words of advice. Yes, buddy? 741 00:36:28,760 --> 00:36:30,280 Keep looking at that clock. 742 00:36:30,280 --> 00:36:31,320 Yeah, yep. 743 00:36:31,320 --> 00:36:34,680 And if you have to pivot... Yep, sure. 744 00:36:34,680 --> 00:36:36,080 ..make a quick decision. Yeah, thank you. 745 00:36:36,080 --> 00:36:38,040 Come on, Cath. Yeah, thank you, thank you. 746 00:36:38,040 --> 00:36:39,280 You're up. Thank you. 747 00:36:39,280 --> 00:36:40,360 (OTHERS CLAP) RHIANNON: Come on! 748 00:36:40,360 --> 00:36:42,560 I'm worried about the chocolate parfait. 749 00:36:42,560 --> 00:36:44,600 In my haste in the pantry, 750 00:36:44,600 --> 00:36:48,760 I've just grabbed 54% chocolate, not the darker chocolate. 751 00:36:49,960 --> 00:36:52,200 RHIANNON: I'm just a bit worried. 752 00:36:52,200 --> 00:36:53,920 You know what I'm saying? 753 00:36:57,760 --> 00:36:58,760 Yeah. 754 00:37:00,520 --> 00:37:03,400 Oh, my God. It's too sweet. It's not right. 755 00:37:04,720 --> 00:37:05,960 (SIGHS) 756 00:37:05,960 --> 00:37:07,520 Right. 757 00:37:07,520 --> 00:37:10,520 Let's just chill out, OK? Let's just chill out. 758 00:37:22,920 --> 00:37:26,000 Come on, Brent. Let's go, Cath! Come on, Cath! 759 00:37:26,000 --> 00:37:28,040 You can do this. You can do this. 760 00:37:28,040 --> 00:37:30,240 Do I have enough time to make another parfait? 761 00:37:30,240 --> 00:37:33,720 I still have to finish off my Davidson plum sauce, 762 00:37:33,720 --> 00:37:35,000 make my shortbread, 763 00:37:35,000 --> 00:37:36,320 make my dippin' dots, 764 00:37:36,320 --> 00:37:39,960 but if I serve this parfait and it's not the right flavour, 765 00:37:39,960 --> 00:37:43,240 it's really going to be what sends me home. 766 00:37:44,560 --> 00:37:46,000 Hey, Cath. Yeah! Hi, Mel. 767 00:37:46,000 --> 00:37:48,200 Just checking in on you. Thank you. 768 00:37:48,200 --> 00:37:50,280 I'm just considering doing another parfait, 769 00:37:50,280 --> 00:37:53,400 'cause I've used the 54% chocolate, 770 00:37:53,400 --> 00:37:55,560 and I'm just wondering whether that's not bitter enough. 771 00:37:58,080 --> 00:38:00,320 Cath... Do you want me to stop? 772 00:38:00,320 --> 00:38:02,160 No, not at all. I need to keep going. 773 00:38:02,160 --> 00:38:03,480 Keep going. 774 00:38:03,480 --> 00:38:06,280 I just want you to take a breath... Oh, thanks, I forgot to breathe. 775 00:38:06,280 --> 00:38:08,280 And don't do things with haste. (EXHALES) 776 00:38:08,280 --> 00:38:09,720 No. OK? 777 00:38:09,720 --> 00:38:10,880 Yeah, no, you're right. 778 00:38:10,880 --> 00:38:13,200 Give it your best, give it your all. Yeah. 779 00:38:13,200 --> 00:38:15,800 And I'll just give myself a cuddle. Good. 780 00:38:15,800 --> 00:38:18,040 This is for my daughters today, Mel. 781 00:38:18,040 --> 00:38:20,480 For my daughters, yeah. Yeah. You got this. 782 00:38:20,480 --> 00:38:21,840 Thanks, Mel. 783 00:38:24,200 --> 00:38:26,720 Right, let's just chill out, OK? 784 00:38:26,720 --> 00:38:27,960 Let's just chill out. 785 00:38:27,960 --> 00:38:29,680 (INTENSE MUSIC) 786 00:38:29,680 --> 00:38:32,680 Come on, Cath, just make it again. It's got to be right. 787 00:38:32,680 --> 00:38:35,320 Get some more chocolate and get this parfait done. 788 00:38:37,320 --> 00:38:39,000 I'm wanting to use the darker chocolate 789 00:38:39,000 --> 00:38:40,400 because that has that bitterness. 790 00:38:40,400 --> 00:38:42,120 I don't want it to be too sweet. 791 00:38:43,560 --> 00:38:44,800 (SPEAKS INDISTINCTLY) 792 00:38:48,160 --> 00:38:50,440 Good old Cath style, 793 00:38:50,440 --> 00:38:52,280 having to pivot. 794 00:38:52,280 --> 00:38:54,280 But I think, um... 795 00:38:54,280 --> 00:38:56,800 I think it's a wise decision. 796 00:38:56,800 --> 00:38:59,680 So I've just got to get it now in the freezer. 797 00:38:59,680 --> 00:39:00,800 Go, Cath. 798 00:39:00,800 --> 00:39:02,840 Cath's now doing a dark chocolate parfait, 799 00:39:02,840 --> 00:39:05,720 so, I mean, in all honesty, it is elimination, 800 00:39:05,720 --> 00:39:07,120 and today's the day to make it 801 00:39:07,120 --> 00:39:08,840 so you don't have doubts with your dish. 802 00:39:08,840 --> 00:39:10,720 Oh, man, I'm shaking. 803 00:39:11,720 --> 00:39:13,320 Watching it's bloody anxious, you know? 804 00:39:13,320 --> 00:39:14,640 It's Cath and Brent. 805 00:39:14,640 --> 00:39:16,440 THEO: Keep pushing, guys. Come on! 806 00:39:16,440 --> 00:39:17,560 Let's go! 807 00:39:17,560 --> 00:39:19,760 And, like, I'm thinking, 808 00:39:19,760 --> 00:39:22,640 "I'm really worried 'cause one of my mates is going home." 809 00:39:24,280 --> 00:39:27,280 Cath's been worrying me from the beginning, you know, 810 00:39:27,280 --> 00:39:30,200 and it's been good to have a mate, like an older mate, 811 00:39:30,200 --> 00:39:31,520 I guess, through the whole thing. 812 00:39:31,520 --> 00:39:33,280 You can do this. Oh, she's alright. 813 00:39:33,280 --> 00:39:34,560 She's just having good memories. 814 00:39:34,560 --> 00:39:37,480 I think a lot of Cath's inspo is her family, 815 00:39:37,480 --> 00:39:39,680 and I think, you know, Cath really enjoys it. 816 00:39:39,680 --> 00:39:41,760 I'm just worried with Cath, with time. 817 00:39:41,760 --> 00:39:43,480 Ugh! 818 00:39:46,920 --> 00:39:49,200 BRENT: For my chicken adobo skewer, 819 00:39:49,200 --> 00:39:52,760 I'm making a zesty charred salsa. 820 00:39:52,760 --> 00:39:56,880 There's Vietnamese mint, mint, coriander, charred corn 821 00:39:56,880 --> 00:39:58,320 and charred cucumber. 822 00:39:59,440 --> 00:40:02,120 Just put it on the hibachi, 823 00:40:02,120 --> 00:40:03,480 char...char it a little bit. 824 00:40:03,480 --> 00:40:05,160 It's gonna go in the salsa. 825 00:40:05,160 --> 00:40:07,280 There's a big salsa on the bottom, 826 00:40:07,280 --> 00:40:09,480 and then fresh herbs 827 00:40:09,480 --> 00:40:10,760 and some chilli. 828 00:40:13,080 --> 00:40:15,280 I'm still feeling frazzled after round 1. 829 00:40:16,360 --> 00:40:18,800 But cooking on the hibachi... 830 00:40:20,560 --> 00:40:21,880 ..I can smell that smoke, 831 00:40:21,880 --> 00:40:25,760 and it reminds me of being with my wife, Shon, 832 00:40:25,760 --> 00:40:27,840 and my little man, Alfie. 833 00:40:30,560 --> 00:40:34,200 I just want to show him, you're gonna fall, you're gonna stumble. 834 00:40:34,200 --> 00:40:36,280 It's life. It throws curve balls. 835 00:40:36,280 --> 00:40:38,320 But, you know, it's just about getting back up... 836 00:40:39,760 --> 00:40:42,680 ..doing the hard work, doing the things you need to do for yourself, 837 00:40:42,680 --> 00:40:45,640 and then just dusting those knees off and getting back into it. 838 00:40:48,840 --> 00:40:51,640 I still want to be here, I want to make it to finals, 839 00:40:51,640 --> 00:40:54,520 so I'm just gonna draw on the emotions, 840 00:40:54,520 --> 00:40:56,880 get the family in my head. 841 00:40:56,880 --> 00:40:58,080 That's my happy place, 842 00:40:58,080 --> 00:41:01,080 and, you know, this is the food I love to cook. 843 00:41:01,080 --> 00:41:03,080 I'm thinking, "There's only three elements. 844 00:41:03,080 --> 00:41:05,480 "It's the chicken, the salsa and a sauce." 845 00:41:05,480 --> 00:41:07,840 It's a quite simple dish. 846 00:41:07,840 --> 00:41:10,560 I'm worried, maybe, the simplicity. 847 00:41:10,560 --> 00:41:12,080 You know, obviously, at home, 848 00:41:12,080 --> 00:41:16,280 it's just sort of all in one pot, easy, you know, over rice. 849 00:41:16,280 --> 00:41:19,280 Today, you know, I've got to bring it up a level, 850 00:41:19,280 --> 00:41:21,280 sort of think of something else I could do 851 00:41:21,280 --> 00:41:23,600 and really elevate this dish. 852 00:41:23,600 --> 00:41:25,520 Um... Alright. 853 00:41:25,520 --> 00:41:27,240 Bang, light bulb on. 854 00:41:27,240 --> 00:41:28,840 I know what I've got to do. 855 00:41:28,840 --> 00:41:31,080 I run out to the garden to grab some betel leaf. 856 00:41:31,080 --> 00:41:32,680 I really love, you know, 857 00:41:32,680 --> 00:41:35,240 once it sort of touches the heat of the hibachi, 858 00:41:35,240 --> 00:41:36,560 it goes quite peppery. 859 00:41:36,560 --> 00:41:37,640 RHIANNON: Come on, Brentles. 860 00:41:38,840 --> 00:41:40,880 And that pepper in that salsa, 861 00:41:40,880 --> 00:41:42,360 that sort of taste, you know, 862 00:41:42,360 --> 00:41:44,080 would really marry up with the sauce. 863 00:41:47,720 --> 00:41:49,800 Oh, scheissen! 864 00:41:49,800 --> 00:41:51,960 I've got lots and lots happening, 865 00:41:51,960 --> 00:41:55,840 and you can see that my bench is becoming a bit of a mess. 866 00:41:55,840 --> 00:41:57,200 Oh, Catherine! 867 00:41:57,200 --> 00:41:59,400 OK, come on. 868 00:41:59,400 --> 00:42:00,480 Come on. 869 00:42:00,480 --> 00:42:01,840 Come on. Come on! 870 00:42:01,840 --> 00:42:04,120 I'm making my second parfait, 871 00:42:04,120 --> 00:42:05,880 and my stress is escalating. 872 00:42:07,120 --> 00:42:08,680 (WHISPERS) One cruisy chick. 873 00:42:08,680 --> 00:42:10,720 I know I have a lot to do. 874 00:42:11,760 --> 00:42:13,000 I need to motor. 875 00:42:15,760 --> 00:42:18,360 That looks good, Cath. Yeah. 876 00:42:18,360 --> 00:42:20,000 Get it in the freezer. 877 00:42:20,000 --> 00:42:21,760 Yeah. Nice, Cath, nice. 878 00:42:21,760 --> 00:42:23,600 It's gonna get into the blast chiller now. 879 00:42:24,680 --> 00:42:25,920 (SOFTLY) Come on. Come on, Cath. 880 00:42:25,920 --> 00:42:28,120 (WHISPERS) Get it in, get it in. Whew! Get it in. 881 00:42:28,120 --> 00:42:30,800 Fingers crossed that this second parfait sets in time. 882 00:42:32,000 --> 00:42:34,080 (WHISPERS) OK, well done, well done. 883 00:42:34,080 --> 00:42:35,320 Well done. 884 00:42:36,400 --> 00:42:38,920 Biscuits are in the oven, just have to do the anglaise 885 00:42:38,920 --> 00:42:40,280 to make my dippin' dots. 886 00:42:44,280 --> 00:42:45,320 Go, Brenty. 887 00:42:46,400 --> 00:42:47,560 BRENT: Alright, that's good. 888 00:42:47,560 --> 00:42:50,200 I'm stoked with the sauce in the pressure cooker. 889 00:42:50,200 --> 00:42:52,200 I've got to get it out now. 890 00:42:52,200 --> 00:42:54,880 I'm gonna reduce the sauce in two pans. 891 00:42:54,880 --> 00:42:58,320 One's gonna be my glaze and one's gonna be my adobo sauce. 892 00:42:58,320 --> 00:42:59,600 Yeah, well, this is the glaze, 893 00:42:59,600 --> 00:43:02,160 so I want this one probably a little bit sweeter. 894 00:43:02,160 --> 00:43:04,200 The glaze will be there to, you know, 895 00:43:04,200 --> 00:43:07,240 brush over that chicken as I'm cooking over the hibachi. 896 00:43:08,280 --> 00:43:09,680 It'll be all about balancing it now. 897 00:43:09,680 --> 00:43:11,680 So now I'll just put it on a low simmer, 898 00:43:11,680 --> 00:43:14,400 and start cutting up my chicken, that I'm gonna put on the skewer. 899 00:43:14,400 --> 00:43:18,280 Oh, yeah, I know my way around a bloody bit of meat on a skewer. 900 00:43:20,240 --> 00:43:22,880 DECLAN: You would have had a couple of chicken kebabs in your time, 901 00:43:22,880 --> 00:43:23,880 wouldn't you, Brent? 902 00:43:23,880 --> 00:43:25,560 Yeah, mate, you know it. 903 00:43:25,560 --> 00:43:28,600 Couple of late nights out, finished off with a couple of chicken kebabs. 904 00:43:28,600 --> 00:43:31,440 THEO: Woke up the next morning, indigestion. 905 00:43:31,440 --> 00:43:32,880 BRENT: Heh. Yeah. 906 00:43:32,880 --> 00:43:33,960 I know exactly, 907 00:43:33,960 --> 00:43:36,880 when I wake up in the morning, I know what I done that night. 908 00:43:36,880 --> 00:43:39,160 Elimination day's always a sad day, 909 00:43:39,160 --> 00:43:41,760 and I've been in my fair share of eliminations 910 00:43:41,760 --> 00:43:43,840 to know the pressure you have down on the floor. 911 00:43:43,840 --> 00:43:45,080 Just being up here today 912 00:43:45,080 --> 00:43:47,280 we've got a good camaraderie, the five of us, 913 00:43:47,280 --> 00:43:50,160 and that's two of our mates down there on the floor today. 914 00:43:50,160 --> 00:43:51,920 Good thinking, Brent. 915 00:43:51,920 --> 00:43:53,720 Brent's just sticking with what he loves 916 00:43:53,720 --> 00:43:56,320 and what he's good at, and that's working on that hibachi, 917 00:43:56,320 --> 00:43:58,640 coming in with a dish that screams 'Brent'. 918 00:43:59,640 --> 00:44:03,320 75 minutes, you'd want to make sure you balance your flavours. 919 00:44:03,320 --> 00:44:06,160 He does have that adobo sauce component. 920 00:44:06,160 --> 00:44:08,640 He really wants to hit the nail on the head with that. 921 00:44:09,920 --> 00:44:12,160 The cook on the chicken as well is crucial. 922 00:44:13,760 --> 00:44:18,120 20 minutes to go, the glaze is reduced to the right consistency, 923 00:44:18,120 --> 00:44:21,600 it's time to get the chicken on and start basting that baby. 924 00:44:23,240 --> 00:44:25,120 There's a real pressure point now, 925 00:44:25,120 --> 00:44:27,560 so I'm a bit worried about the cook of the chicken. 926 00:44:27,560 --> 00:44:29,520 Sizes of the chicken vary. 927 00:44:29,520 --> 00:44:31,040 When it gets into that middle there, 928 00:44:31,040 --> 00:44:33,920 it's got all the other chicken pieces covering it. 929 00:44:33,920 --> 00:44:36,040 Focus on that one last thing 930 00:44:36,040 --> 00:44:38,880 that is gonna make or break this dish. 931 00:44:38,880 --> 00:44:41,240 This is the thing that could send you home. 932 00:44:42,440 --> 00:44:45,400 If I've served up raw chicken, I'm going home. 933 00:44:45,400 --> 00:44:47,920 If I've served up chicken that hasn't caramelised 934 00:44:47,920 --> 00:44:50,520 and got that depth on it, I'm probably going home. 935 00:44:50,520 --> 00:44:53,080 So, I've only got three elements. I need them all perfect. 936 00:45:06,400 --> 00:45:07,680 No matter what happens, 937 00:45:07,680 --> 00:45:09,880 bring us a dish that you're proud of. 938 00:45:09,880 --> 00:45:11,520 You've got 15 minutes to go. 939 00:45:11,520 --> 00:45:13,800 RHIANNON: Come on, guys! Come on! 940 00:45:13,800 --> 00:45:15,200 Let's go! 941 00:45:15,200 --> 00:45:18,920 BRENT: The last 15 minutes is purely 942 00:45:18,920 --> 00:45:20,440 all eyes on this chicken. 943 00:45:20,440 --> 00:45:22,240 This is my special little baby. 944 00:45:24,400 --> 00:45:27,640 I'm not leaving its side, I don't want it to burn, 945 00:45:27,640 --> 00:45:30,920 but I want that caramelised, you know, those little burnt little bits 946 00:45:30,920 --> 00:45:33,400 that just hung down, they've collected flavour, 947 00:45:33,400 --> 00:45:35,800 which is constantly sort of turning it. 948 00:45:35,800 --> 00:45:37,680 Keep an eye on your chicken, mate. 949 00:45:41,640 --> 00:45:43,560 THEO: Yeah, keep basting that, Brenty. 950 00:45:48,520 --> 00:45:51,120 Yeah, the chicken's gonna tell me when it's ready. 951 00:45:51,120 --> 00:45:53,320 It's all on that chicken right now. 952 00:45:53,320 --> 00:45:55,840 Come on, Brent, you got this. Stay in it. 953 00:45:57,440 --> 00:45:59,520 Five minutes to go! 954 00:45:59,520 --> 00:46:02,320 Come on, guys! Come on, guys! 955 00:46:02,320 --> 00:46:05,200 (OTHERS YELL ENCOURAGEMENT) 956 00:46:09,680 --> 00:46:11,160 Whoo! 957 00:46:11,160 --> 00:46:13,080 (TIMER BEEPS) 958 00:46:14,680 --> 00:46:16,720 My timer's gone off for my shortbread. 959 00:46:17,920 --> 00:46:19,120 Yep, done. 960 00:46:19,120 --> 00:46:21,000 They're done, they're cooked. 961 00:46:21,000 --> 00:46:23,320 I go to the blast chiller, 962 00:46:23,320 --> 00:46:25,080 I check on my parfaits... 963 00:46:25,080 --> 00:46:26,200 Come on, guys! 964 00:46:37,960 --> 00:46:41,640 It's set, so I go, "Yes! It's done! It's set!" 965 00:46:41,640 --> 00:46:44,320 Looking good, Cath. They look good, Cath. 966 00:46:44,320 --> 00:46:47,600 So I take it out and put it in the freezer 967 00:46:47,600 --> 00:46:48,720 ready to plate it up. 968 00:46:51,720 --> 00:46:54,520 Nice, Cath. Right, that's done, that's done. 969 00:46:54,520 --> 00:46:57,040 What are you still doing? I'm gonna do the dippin' dots now. 970 00:46:57,040 --> 00:47:00,160 I've got to get the, um... 971 00:47:00,160 --> 00:47:01,720 ..uh, liquid nitrogen. 972 00:47:03,560 --> 00:47:05,320 Time has been one of the biggest challenges 973 00:47:05,320 --> 00:47:07,040 that I've had in the competition, 974 00:47:07,040 --> 00:47:11,120 and here I am, this cook, it's down to the final minutes. 975 00:47:14,080 --> 00:47:16,680 And I'm feeling that same dreaded feeling 976 00:47:16,680 --> 00:47:17,680 of running out of time. 977 00:47:19,560 --> 00:47:20,640 You alright? Yep. 978 00:47:20,640 --> 00:47:23,280 Calm, Cath, Calm. Yeah, OK. 979 00:47:23,280 --> 00:47:24,920 Have you got a timer on your shortbread? 980 00:47:24,920 --> 00:47:26,080 (EXHALES) Yes. 981 00:47:26,080 --> 00:47:28,600 This is the bit now where, if the wheels come off, 982 00:47:28,600 --> 00:47:31,040 you're in trouble, right, so just try and keep it together, alright? 983 00:47:31,040 --> 00:47:32,760 THEO: Come on, Cath. 984 00:47:34,480 --> 00:47:35,960 I've made my anglaise. 985 00:47:35,960 --> 00:47:38,440 All I need to do now is use this liquid nitrogen 986 00:47:38,440 --> 00:47:41,280 to make these beautiful dippin' dots. 987 00:47:41,280 --> 00:47:43,040 Oh, she's doing it. Doing the dippin' dots. 988 00:47:44,240 --> 00:47:46,280 I put the anglaise into a squeeze bottle 989 00:47:46,280 --> 00:47:49,480 so it makes it easier to drop into the liquid nitrogen. 990 00:47:49,480 --> 00:47:52,040 Come on, guys! 991 00:47:52,040 --> 00:47:53,840 I'm powering through. 992 00:48:01,400 --> 00:48:05,800 I just want to show my girls I am not gonna give up. 993 00:48:05,800 --> 00:48:07,560 That's done, sweetie. 994 00:48:07,560 --> 00:48:11,040 (DRAMATIC MUSIC) 995 00:48:11,040 --> 00:48:13,160 Finals Week or final dish, 996 00:48:13,160 --> 00:48:15,600 and you've only got three minutes to go. 997 00:48:15,600 --> 00:48:17,040 Come on! Come on, guys! 998 00:48:17,040 --> 00:48:19,120 Let's go! Three minutes, come on! 999 00:48:19,120 --> 00:48:21,240 Let's go! 1000 00:48:23,800 --> 00:48:25,600 BRENT: The chicken's almost done. 1001 00:48:25,600 --> 00:48:28,960 Salsa's done, sauce is just about there, 1002 00:48:28,960 --> 00:48:31,440 I'm looking at the dish and, you know, 1003 00:48:31,440 --> 00:48:33,000 I'm thinking that, you know, 1004 00:48:33,000 --> 00:48:35,600 this is Finals Week food. 1005 00:48:38,880 --> 00:48:42,520 There's one more secret weapon that's up my sleeve. 1006 00:48:42,520 --> 00:48:44,720 Guajillo chilli salt. 1007 00:48:44,720 --> 00:48:48,520 So the salt is just the guajillo seeds, roasted, 1008 00:48:48,520 --> 00:48:50,720 and they sort of start to get a little bit sweet, 1009 00:48:50,720 --> 00:48:54,200 a little bit fruity, blitzed up with salt. 1010 00:48:54,200 --> 00:48:55,880 It gives this, like, you know, 1011 00:48:55,880 --> 00:48:57,120 the little chilli spice, 1012 00:48:57,120 --> 00:49:00,040 but sort of fruity chilli spice. 1013 00:49:00,040 --> 00:49:02,040 And, yeah, just sprinkling that on the meat 1014 00:49:02,040 --> 00:49:06,280 is, you know, all it takes sometimes to be that 1% better. 1015 00:49:06,280 --> 00:49:09,400 It's seasoned, it's ready to rock'n'roll. 1016 00:49:09,400 --> 00:49:11,320 I'm just gonna quickly get this up. 1017 00:49:12,720 --> 00:49:15,040 (DRAMATIC MUSIC) (WHISPERS) OK, well done. 1018 00:49:15,040 --> 00:49:17,040 I have to plate up my dish. 1019 00:49:19,360 --> 00:49:20,560 God help me. 1020 00:49:20,560 --> 00:49:22,200 But then I realise 1021 00:49:22,200 --> 00:49:25,520 I actually made a huge mistake. 1022 00:49:25,520 --> 00:49:27,240 Oh, my God. 1023 00:49:28,600 --> 00:49:31,880 I've actually got my parfait in the fridge, not the freezer. 1024 00:49:33,360 --> 00:49:35,200 Oh, my God. 1025 00:49:37,280 --> 00:49:38,960 (SIGHS) 1026 00:49:40,400 --> 00:49:42,240 It's just starting to melt. 1027 00:49:43,320 --> 00:49:45,440 The pressure, it's really gotten to me. 1028 00:49:45,440 --> 00:49:48,040 I am really cross with myself. 1029 00:49:48,040 --> 00:49:50,800 This is now, it's dire. 1030 00:49:52,360 --> 00:49:54,520 (SIGHS) 1031 00:50:07,800 --> 00:50:09,320 on 10 play. 1032 00:50:10,680 --> 00:50:12,680 (BIRD CHIRPS) 1033 00:50:12,680 --> 00:50:13,800 Um... 1034 00:50:13,800 --> 00:50:16,680 Final touches. One minute to go. Come on. 1035 00:50:16,680 --> 00:50:18,160 One minute! Come on! 1036 00:50:20,680 --> 00:50:24,680 It's just dawning on me now that the parfait was left in the fridge, 1037 00:50:24,680 --> 00:50:26,680 not the freezer. 1038 00:50:26,680 --> 00:50:30,120 Everything should have been in the freezer. 1039 00:50:32,440 --> 00:50:36,680 My dippin' dots are on the plate and, already, they have just melted. 1040 00:50:38,680 --> 00:50:42,680 They've just gone. They are no longer dippin' dots on my plate. 1041 00:50:42,680 --> 00:50:44,960 Come on, Cath. You can do this. 1042 00:50:47,600 --> 00:50:49,640 (DRAMATIC MUSIC) 1043 00:50:49,640 --> 00:50:52,600 BRENT: Plating up, the adobo sauce is in the jug, ready to go. 1044 00:50:52,600 --> 00:50:56,520 It's punchy, it's spicy and it's very tangy. 1045 00:50:56,520 --> 00:50:59,880 The salsa's zesty, it's acidic, 1046 00:50:59,880 --> 00:51:02,440 but I'm a bit worried about the cook of the chicken. 1047 00:51:04,000 --> 00:51:05,360 There you go. 1048 00:51:08,000 --> 00:51:11,080 If the chicken's undercooked, I'd be just devastated. 1049 00:51:12,320 --> 00:51:16,440 It would be really sad if this was my last cook in the kitchen. 1050 00:51:16,440 --> 00:51:19,280 You know, I put so much hard work into it. 1051 00:51:19,280 --> 00:51:21,400 Come on, guys. 1052 00:51:21,400 --> 00:51:25,920 JUDGES AND CONTESTANTS: 10, 9, 8, 7, 6, 1053 00:51:25,920 --> 00:51:31,280 5, 4, 3, 2, 1. 1054 00:51:31,280 --> 00:51:32,520 JOCK: That's it! 1055 00:51:33,840 --> 00:51:36,680 ANDY: Well done, Cath. Well done, Brent. 1056 00:51:36,680 --> 00:51:39,160 Oh! 1057 00:51:39,160 --> 00:51:42,000 Um, you know, I'm not too sure how Cath went. 1058 00:51:43,120 --> 00:51:44,440 (CATH WEEPS SOFTLY) 1059 00:51:44,440 --> 00:51:46,280 You right, Cath? 1060 00:51:47,600 --> 00:51:49,720 Did you put everything into it? Yeah. 1061 00:51:49,720 --> 00:51:52,000 Well done. You should be so proud. I am, mate. 1062 00:51:52,000 --> 00:51:53,320 Alright? Yeah. 1063 00:51:53,320 --> 00:51:54,760 Well done. Thanks, buddy. 1064 00:51:54,760 --> 00:51:56,520 Thanks. 1065 00:51:58,240 --> 00:52:00,680 Look, it was a whirlwind, but you know what? 1066 00:52:00,680 --> 00:52:01,760 That was awesome. 1067 00:52:01,760 --> 00:52:02,840 Well done. 1068 00:52:02,840 --> 00:52:05,000 It was a great cook. It was just... 1069 00:52:05,000 --> 00:52:07,680 Honestly, that was... (SNIFFLES) 1070 00:52:09,400 --> 00:52:12,720 ..full of Cath, full of love for my daughters today, 1071 00:52:12,720 --> 00:52:16,320 so, um, that's it, you know? 1072 00:52:16,320 --> 00:52:18,440 So, that's love on a plate. 1073 00:52:26,320 --> 00:52:29,440 (SIGHS) Here we go. Good luck. 1074 00:52:29,440 --> 00:52:32,280 I'm pretty stoked with this dish. 1075 00:52:32,280 --> 00:52:34,080 Channelled the family 1076 00:52:34,080 --> 00:52:36,080 and the love of the food I love to cook 1077 00:52:36,080 --> 00:52:38,760 and my biggest worry is the cook of the chicken, 1078 00:52:38,760 --> 00:52:41,120 but hopefully it's cooked perfect. 1079 00:52:42,960 --> 00:52:44,520 JOCK: Alright, Brent. G'day. 1080 00:52:44,520 --> 00:52:45,720 Take a seat, mate. 1081 00:52:51,560 --> 00:52:53,040 What did you make us, mate? 1082 00:52:53,040 --> 00:52:57,920 So, you've got chicken adobo, Brent-style. 1083 00:52:58,960 --> 00:53:01,240 Park round 1, which you have... Yep. 1084 00:53:01,240 --> 00:53:03,760 ..and now you're here, are you happy with the plate of food? 1085 00:53:03,760 --> 00:53:05,680 Yeah, I'm happy with the plate of food. 1086 00:53:05,680 --> 00:53:09,000 The brief was bring, you know, something that you love to cook 1087 00:53:09,000 --> 00:53:11,520 and you're staring at it. 1088 00:53:11,520 --> 00:53:14,320 How is it, because, you know, 1089 00:53:14,320 --> 00:53:17,680 I think that you are known for your big flavours, 1090 00:53:17,680 --> 00:53:22,320 but you've really kind of developed that into a style of late. 1091 00:53:22,320 --> 00:53:25,960 I think that the fascination for the hibachi 1092 00:53:25,960 --> 00:53:27,440 has come from travelling around Australia. 1093 00:53:27,440 --> 00:53:28,440 Mm. 1094 00:53:28,440 --> 00:53:30,640 Two or three times a week, you know, the fire's going 1095 00:53:30,640 --> 00:53:33,200 and I was just cooking over the fire 'cause it's just... 1096 00:53:33,200 --> 00:53:36,240 It's there and you've got a few hours to kill. 1097 00:53:36,240 --> 00:53:38,480 It's just me. It's just simple and I just... 1098 00:53:38,480 --> 00:53:39,920 I like it looking simple, 1099 00:53:39,920 --> 00:53:43,640 but just, like, the flavours just outdo the simplicity. 1100 00:53:43,640 --> 00:53:48,040 Crazy that your competition's come down to some chicken on a skewer. 1101 00:53:48,040 --> 00:53:49,280 Yeah. 1102 00:53:49,280 --> 00:53:50,680 Let's hope this doesn't send you home. 1103 00:53:50,680 --> 00:53:51,880 So, I reckon sauce it up. 1104 00:53:51,880 --> 00:53:53,320 Yep. We'll get stuck in. 1105 00:53:58,640 --> 00:54:00,960 Yeah. Give it a nice squeeze of lime. 1106 00:54:00,960 --> 00:54:02,120 Yes, sir. Enjoy. 1107 00:54:02,120 --> 00:54:03,160 Thanks, mate. Thanks, mate. 1108 00:54:07,320 --> 00:54:10,920 If I may say, this looks pretty stunning. 1109 00:54:10,920 --> 00:54:13,720 Sure does, and it smells amazing. Yeah. 1110 00:54:13,720 --> 00:54:17,000 I think maybe round 1 needed to happen, you know, 1111 00:54:17,000 --> 00:54:19,400 like, for him to go, "That ain't me." 1112 00:54:19,400 --> 00:54:20,520 Yeah. 1113 00:54:20,520 --> 00:54:23,800 And for him to just go, "The food that I cook 1114 00:54:23,800 --> 00:54:27,200 "that I love to cook is good enough," you know? 1115 00:54:27,200 --> 00:54:28,480 "It is great." 1116 00:54:49,000 --> 00:54:50,800 Well, well, well. 1117 00:54:56,560 --> 00:55:00,440 He's not in the room in front of us, but... 1118 00:55:03,800 --> 00:55:06,680 Very, very, very, very, very good dish. 1119 00:55:06,680 --> 00:55:09,040 (UPLIFTING MUSIC) 1120 00:55:12,120 --> 00:55:14,920 Like, my mouth is still salivating. (LAUGHS) 1121 00:55:14,920 --> 00:55:17,720 As far as the cooking goes, brilliant cooking on the chicken. 1122 00:55:17,720 --> 00:55:18,920 It was perfectly cooked. 1123 00:55:18,920 --> 00:55:22,640 Just the right amounts of crusty, lacquered garnish in there, 1124 00:55:22,640 --> 00:55:24,280 the smoke off the hibachi. 1125 00:55:24,280 --> 00:55:27,080 And he stood there. Did you see him? Did you see him cooking it? 1126 00:55:27,080 --> 00:55:28,240 Didn't leave its side. 1127 00:55:28,240 --> 00:55:32,120 Every one minute, 90 seconds, he was basting, turning, 1128 00:55:32,120 --> 00:55:33,520 baste, turn, baste, turn, 1129 00:55:33,520 --> 00:55:34,720 and that has resulted in 1130 00:55:34,720 --> 00:55:37,400 an absolutely perfect little skewered chicken. 1131 00:55:38,640 --> 00:55:40,120 Well, I have to say that was 1132 00:55:40,120 --> 00:55:44,920 lip-smackingly, smile-inducingly joyful 3D food. 1133 00:55:44,920 --> 00:55:47,120 You know, it really just leapt off the plate 1134 00:55:47,120 --> 00:55:48,840 in terms of the flavours going on here. 1135 00:55:48,840 --> 00:55:52,520 There's layers of that beautiful toothsome, smoky, juicy chicken, 1136 00:55:52,520 --> 00:55:55,880 then all of the zingy, vibrant elements of the salad. 1137 00:55:55,880 --> 00:55:59,080 And the sauce - the sauce just brings everything together. 1138 00:55:59,080 --> 00:56:02,680 It's a salad that's come from a guy who's at the top of his game 1139 00:56:02,680 --> 00:56:07,000 because the charring of the cucumbers and the corn 1140 00:56:07,000 --> 00:56:09,160 and the fresh herbs and the spice 1141 00:56:09,160 --> 00:56:12,200 and then the dressing is just so well balanced 1142 00:56:12,200 --> 00:56:13,840 and zingy and fiery. 1143 00:56:14,920 --> 00:56:16,520 And he knows the food now 1144 00:56:16,520 --> 00:56:18,560 that he should be cooking in this competition. 1145 00:56:18,560 --> 00:56:21,600 And, yes, it's simple, but it's just done differently. 1146 00:56:21,600 --> 00:56:24,000 It's done his way and that's why it's so good. 1147 00:56:26,880 --> 00:56:28,160 Good luck, Cath. 1148 00:56:28,160 --> 00:56:30,560 (DRAMATIC MUSIC) 1149 00:56:30,560 --> 00:56:34,480 This dish is not, uh, what I envisaged that it would be, 1150 00:56:34,480 --> 00:56:39,080 but I've got something on the plate and I love the flavours. 1151 00:56:39,080 --> 00:56:40,080 Hi, Cath. Hey, Cath. 1152 00:56:40,080 --> 00:56:42,360 Hey. How are you going? 1153 00:56:42,360 --> 00:56:44,320 Is there a tiny little bit of hope 1154 00:56:44,320 --> 00:56:47,800 that my ugly, delicious flavours work? 1155 00:56:59,840 --> 00:57:02,280 Alright. Have you remembered to breathe? 1156 00:57:02,280 --> 00:57:04,280 Yeah. Good. 1157 00:57:04,280 --> 00:57:06,480 You know, coming in today, 1158 00:57:06,480 --> 00:57:08,800 I just wanted to celebrate where I've come from, 1159 00:57:08,800 --> 00:57:11,800 so I've done that and I was really happy with my cook, 1160 00:57:11,800 --> 00:57:14,520 but I'm quite disappointed how it's now presented. 1161 00:57:14,520 --> 00:57:15,880 Sure. 1162 00:57:15,880 --> 00:57:17,960 So, I just have to just breathe and accept that. 1163 00:57:19,760 --> 00:57:21,880 I really wanted this to be, you know, 1164 00:57:21,880 --> 00:57:23,720 a beautiful biscuit with a dome 1165 00:57:23,720 --> 00:57:26,480 surrounded by the dippin' dots with some flowers. 1166 00:57:26,480 --> 00:57:27,640 So, I had a vision. 1167 00:57:27,640 --> 00:57:29,760 It's really not looking like that, but... 1168 00:57:29,760 --> 00:57:31,000 (MELISSA AND CATH LAUGH) 1169 00:57:31,000 --> 00:57:34,640 And, look, I did change my parfait to a darker chocolate... 1170 00:57:34,640 --> 00:57:35,640 Yeah. 1171 00:57:35,640 --> 00:57:37,960 ..so I am happy I've done that, yeah. 1172 00:57:37,960 --> 00:57:40,480 Well, I think it's time for you 1173 00:57:40,480 --> 00:57:43,280 to finish dressing your plate to your taste. 1174 00:57:43,280 --> 00:57:46,280 Right. So, how do we do this now? 1175 00:57:47,600 --> 00:57:48,720 ANDY: Yeah! 1176 00:57:48,720 --> 00:57:50,840 Just there! Let's go. Yeah. Amazing. 1177 00:57:50,840 --> 00:57:52,160 Oh, there you go. 1178 00:57:52,160 --> 00:57:53,360 Thanks, Cath. JOCK: Thanks, Cath. 1179 00:57:53,360 --> 00:57:54,760 Thank you. Thanks so much. 1180 00:57:56,400 --> 00:57:58,160 OK. 1181 00:57:59,200 --> 00:58:03,680 It's fair to say that this is not what Cath had envisaged serving us. 1182 00:58:03,680 --> 00:58:05,120 It can't be. No. 1183 00:58:05,120 --> 00:58:08,720 I think she put it in the fridge. She only put it in the fridge? 1184 00:58:08,720 --> 00:58:10,600 She put it in the fridge, not the freezer. 1185 00:58:10,600 --> 00:58:12,600 Yeah, so, I think it was that. Yeah. 1186 00:58:30,960 --> 00:58:35,400 The flavour profile of that sort of raspberry Davidson plum chocolate 1187 00:58:35,400 --> 00:58:38,800 and then the anglaise from the dippin' dots, 1188 00:58:38,800 --> 00:58:41,920 it's a classic flavour profile, it's familiar, it's comforting. 1189 00:58:41,920 --> 00:58:44,760 There's absolutely nothing wrong with that particular part of it, 1190 00:58:44,760 --> 00:58:47,120 but you look at the execution of what's happened 1191 00:58:47,120 --> 00:58:49,520 and your heart kind of has to break for her. 1192 00:58:49,520 --> 00:58:50,880 The flavour's not bad. 1193 00:58:50,880 --> 00:58:54,440 Like, it's kind of, like, chocolate mousse-y-flavoured. 1194 00:58:54,440 --> 00:58:58,520 The Davidson plum sauce is more raspberry, kind of, 1195 00:58:58,520 --> 00:58:59,880 than Davidson plum. 1196 00:58:59,880 --> 00:59:02,440 It's nice enough in itself. It's very sharp. 1197 00:59:02,440 --> 00:59:06,920 I'm gutted for Cath 'cause I know she was trying so hard today 1198 00:59:06,920 --> 00:59:08,560 and she was so positive. 1199 00:59:08,560 --> 00:59:12,120 I think the biggest thing that Cath might regret 1200 00:59:12,120 --> 00:59:16,160 is not cooking something that she's so familiar with 1201 00:59:16,160 --> 00:59:17,600 as a whole dish. 1202 00:59:17,600 --> 00:59:19,200 And it does... 1203 00:59:19,200 --> 00:59:22,680 I'm upset for Cath because you never want to see someone 1204 00:59:22,680 --> 00:59:24,440 who's been such a great character, 1205 00:59:24,440 --> 00:59:27,320 who's cooked so many good dishes in this competition, 1206 00:59:27,320 --> 00:59:32,600 who's on the doorstep of Finals Week go out like this. 1207 00:59:32,600 --> 00:59:34,720 So, um, it's unfortunate. 1208 00:59:44,600 --> 00:59:49,160 Brent, Cath, take a big old deep breath. 1209 00:59:49,160 --> 00:59:52,440 You each came here with a dream to be realised... 1210 00:59:54,320 --> 00:59:59,440 ..and we know that neither of you are ready to let it go just yet. 1211 01:00:00,560 --> 01:00:04,600 But this is still a competition 1212 01:00:04,600 --> 01:00:06,440 and a decision had to be made. 1213 01:00:06,440 --> 01:00:11,720 Brent, your dish was simple. 1214 01:00:11,720 --> 01:00:13,840 It only had three elements. 1215 01:00:15,240 --> 01:00:16,240 But... 1216 01:00:17,840 --> 01:00:20,840 ..it was smoky, succulent chicken. 1217 01:00:23,160 --> 01:00:25,800 It had a supercharged salad 1218 01:00:25,800 --> 01:00:28,880 and a sauce that brought it all together. 1219 01:00:28,880 --> 01:00:32,840 Honestly, mate, we couldn't fault it. 1220 01:00:35,880 --> 01:00:37,760 Cath, 1221 01:00:37,760 --> 01:00:40,800 your dish wasn't everything that you wanted it to be today... 1222 01:00:40,800 --> 01:00:41,920 No, no. 1223 01:00:41,920 --> 01:00:43,560 ..and we're sorry to tell you 1224 01:00:43,560 --> 01:00:45,680 that there were some serious flaws in it as well. 1225 01:00:45,680 --> 01:00:46,880 Yeah, yeah. 1226 01:00:46,880 --> 01:00:49,880 In addition to that, you came up against a guy 1227 01:00:49,880 --> 01:00:52,440 who is at the top of his game right now. 1228 01:00:52,440 --> 01:00:53,440 Absolutely. Yep. 1229 01:00:53,440 --> 01:00:55,680 So, in the end, the decision for us was clear. 1230 01:00:55,680 --> 01:00:58,200 Easy. I'm sorry, Cath. You're going home. 1231 01:00:58,200 --> 01:01:00,080 Yep. 1232 01:01:00,080 --> 01:01:01,880 Give her a round. You can clap now. 1233 01:01:01,880 --> 01:01:04,480 (LAUGHS) ANDY: You're not going anywhere yet! 1234 01:01:07,880 --> 01:01:08,880 Oh, mate. 1235 01:01:08,880 --> 01:01:10,440 (SPEAKS INDISTINCTLY) 1236 01:01:12,280 --> 01:01:14,680 Cath... Oh, man. 1237 01:01:14,680 --> 01:01:19,200 ..honestly, you are the reason why this very competition exists. 1238 01:01:19,200 --> 01:01:20,280 Yep, yep. 1239 01:01:20,280 --> 01:01:22,560 This is a place for people like you, and like me... 1240 01:01:22,560 --> 01:01:23,560 Mm! 1241 01:01:23,560 --> 01:01:25,760 ..to take what we thought were only dreams... 1242 01:01:25,760 --> 01:01:28,400 Yep. ..and try and make 'em a reality. 1243 01:01:28,400 --> 01:01:31,720 You pour your heart into every dish and we can taste that. 1244 01:01:31,720 --> 01:01:34,120 We loved some of your dishes. 1245 01:01:34,120 --> 01:01:36,920 Those lemon curd mascarpone choux buns. Remember those? 1246 01:01:36,920 --> 01:01:39,640 Yeah, I do. That squid ceviche you made? 1247 01:01:39,640 --> 01:01:41,360 They will live on with us. 1248 01:01:41,360 --> 01:01:42,960 Yeah. 1249 01:01:42,960 --> 01:01:47,200 You embody the very spirit of this kitchen 1250 01:01:47,200 --> 01:01:49,080 and that's why we love MasterChef, 1251 01:01:49,080 --> 01:01:50,920 that's why we love you. 1252 01:01:50,920 --> 01:01:52,600 Thank you. 1253 01:01:52,600 --> 01:01:54,680 I hope you know just because you're leaving today 1254 01:01:54,680 --> 01:01:56,160 doesn't mean your food journey's over. 1255 01:01:56,160 --> 01:01:57,400 Oh. 1256 01:01:57,400 --> 01:02:02,600 You will always be a member of this beautiful MasterChef family, Cath. 1257 01:02:02,600 --> 01:02:03,600 Yeah. 1258 01:02:03,600 --> 01:02:06,000 How would you describe your time in the kitchen? 1259 01:02:06,000 --> 01:02:08,800 Oh, look, um... 1260 01:02:08,800 --> 01:02:11,320 (TEARFULLY) Oh, it's just been an absolute joy. 1261 01:02:11,320 --> 01:02:15,560 Thank you so much. I'm just so proud of myself. 1262 01:02:15,560 --> 01:02:18,760 Top 5 in MasterChef - not many people can say that. 1263 01:02:18,760 --> 01:02:20,520 I'm a legend. You're a legend! 1264 01:02:20,520 --> 01:02:21,560 (ALL LAUGH) 1265 01:02:21,560 --> 01:02:23,560 Rhiannon, you've been pretty close to Cath over your time. 1266 01:02:23,560 --> 01:02:25,160 What have you got to say about her? 1267 01:02:25,160 --> 01:02:26,880 We're like the original roomies. 1268 01:02:26,880 --> 01:02:28,880 We've been roomies the whole way... Yeah. 1269 01:02:28,880 --> 01:02:30,360 ..and we've had a bloody blast. 1270 01:02:30,360 --> 01:02:32,320 Like, it has been so good. 1271 01:02:32,320 --> 01:02:35,600 Cath, I think you can tell from everyone here 1272 01:02:35,600 --> 01:02:37,560 we've loved having you in the kitchen, 1273 01:02:37,560 --> 01:02:38,920 but it's time to say goodbye. 1274 01:02:38,920 --> 01:02:41,480 Come and give us a hug. Aww, thank you. 1275 01:02:41,480 --> 01:02:43,320 You should be so proud of what you've done. 1276 01:02:43,320 --> 01:02:45,760 Thanks for being so... Thank you. Oh, no worries. Well done. 1277 01:02:45,760 --> 01:02:49,680 I am so proud of where I've come in the competition. 1278 01:02:49,680 --> 01:02:51,720 Oh, you're a legend. Thank you so much. 1279 01:02:51,720 --> 01:02:53,000 Thanks for cooking for us. 1280 01:02:53,000 --> 01:02:54,920 Top 5. Goodness me! 1281 01:02:54,920 --> 01:02:57,000 It has been joyful... 1282 01:02:57,000 --> 01:02:58,120 'Bye, darlin' girl. 1283 01:03:01,760 --> 01:03:02,760 Yeah. 1284 01:03:02,760 --> 01:03:04,200 Love you heaps. Yeah, forever. 1285 01:03:04,200 --> 01:03:05,200 Yeah. OK. 1286 01:03:05,200 --> 01:03:08,400 I am so proud of myself for taking that leap 1287 01:03:08,400 --> 01:03:09,760 and doing this. 1288 01:03:11,360 --> 01:03:14,080 Thank you, guys. Thank you so much. 1289 01:03:14,080 --> 01:03:16,200 Yay! Whoo! Whoo! 1290 01:03:16,200 --> 01:03:19,960 Give it up for Cath, everybody! (ALL CHEER) 1291 01:03:19,960 --> 01:03:22,360 I'm an advocate for women over 50. 1292 01:03:22,360 --> 01:03:24,720 Julie Goodwin inspired me, really, 1293 01:03:24,720 --> 01:03:26,440 and, honestly, 1294 01:03:26,440 --> 01:03:29,320 it's gonna be exciting if I've inspired someone else. 1295 01:03:31,880 --> 01:03:34,880 NARRATOR: This week on MasterChef Australia... 1296 01:03:34,880 --> 01:03:37,040 THEO: I'm so close to the end now. 1297 01:03:37,040 --> 01:03:39,200 DECLAN: I want this more than anything 1298 01:03:39,200 --> 01:03:41,640 ..just four remain. 1299 01:03:41,640 --> 01:03:44,840 BRENT: It's been a long journey and now I'm here. 1300 01:03:44,840 --> 01:03:46,080 I'm hungry for it. 1301 01:03:46,080 --> 01:03:47,440 And... 1302 01:03:47,440 --> 01:03:49,840 RHIANNON: Oh, my God! Hello, guys. How are you? 1303 01:03:49,840 --> 01:03:51,560 Peter Gilmore! (LAUGHS) 1304 01:03:51,560 --> 01:03:53,480 To make it through this week... 1305 01:03:53,480 --> 01:03:55,080 You're not getting the recipe, 1306 01:03:55,080 --> 01:03:56,400 so you've got to remember it. 1307 01:03:56,400 --> 01:03:58,280 ..they'll have to impress 1308 01:03:58,280 --> 01:04:00,240 the best of the best. 1309 01:04:00,240 --> 01:04:01,760 You will need to keep up with 1310 01:04:01,760 --> 01:04:03,680 Curtis Stone! 1311 01:04:03,680 --> 01:04:04,800 JOCK: Let's go! 1312 01:04:04,800 --> 01:04:09,160 Who will make it to the grand finale? 1313 01:04:13,960 --> 01:04:16,280 Captions by Red Bee Media