1 00:00:00,960 --> 00:00:03,920 NARRATOR: Previously on MasterChef Australia... 2 00:00:03,920 --> 00:00:06,680 You are going to be making my... 3 00:00:06,680 --> 00:00:08,080 ..Jack In A Box. 4 00:00:08,080 --> 00:00:09,320 KHRISTIAN: Wow! 5 00:00:09,320 --> 00:00:12,560 Our very own Michelin-starred judge 6 00:00:12,560 --> 00:00:14,440 set the bar high 7 00:00:14,440 --> 00:00:17,200 for their first pressure test. 8 00:00:17,200 --> 00:00:18,600 Oh! 9 00:00:20,000 --> 00:00:24,280 And Khristian had to say farewell to the MasterChef kitchen. 10 00:00:25,520 --> 00:00:28,880 Then, some incredible ingenuity... 11 00:00:28,880 --> 00:00:32,760 SOFIA: It's just such a more-ish, fun plate of food. 12 00:00:32,760 --> 00:00:34,640 That's a restaurant-standard dish. 13 00:00:34,640 --> 00:00:37,240 ..led to immunity for Lourdes. 14 00:00:40,440 --> 00:00:41,600 Tonight... 15 00:00:42,600 --> 00:00:44,240 ..they're inches away... 16 00:00:45,320 --> 00:00:46,560 ..from elimination. 17 00:01:03,440 --> 00:01:05,720 Well, good luck today, everybody. 18 00:01:05,720 --> 00:01:07,480 Good luck. SUMEET: Good luck, guys! 19 00:01:07,480 --> 00:01:09,800 Let's just pretend we're wearing white aprons! 20 00:01:10,880 --> 00:01:15,440 Oh, my God, black apron again! 21 00:01:16,520 --> 00:01:18,960 I just came out of the pressure test. 22 00:01:18,960 --> 00:01:21,800 I'm glad that my journey's not ended yet. 23 00:01:21,800 --> 00:01:23,840 You just never know, right? 24 00:01:23,840 --> 00:01:26,720 'Cause a black apron day is anybody's day. 25 00:01:34,440 --> 00:01:36,080 (CHATTER) 26 00:01:36,080 --> 00:01:38,080 HARRY: Lots of little things. 27 00:01:38,080 --> 00:01:39,600 ALEX: Oh, my God! 28 00:01:39,600 --> 00:01:42,400 What is that? 29 00:01:42,400 --> 00:01:43,760 Cubes! 30 00:01:43,760 --> 00:01:46,080 Oh, boy, it's a one-inch cube. 31 00:01:47,120 --> 00:01:48,440 Oh! 32 00:01:48,440 --> 00:01:52,920 I'm absolutely crapping myself right now. 33 00:01:52,920 --> 00:01:54,320 Oh, no! 34 00:01:54,320 --> 00:01:59,040 In front of us is a whole podium of cubes. 35 00:02:01,160 --> 00:02:02,800 There's a lot of colours. 36 00:02:02,800 --> 00:02:05,120 Please don't let this be what I think it is 37 00:02:05,120 --> 00:02:06,720 because I'm not ready for it! 38 00:02:08,280 --> 00:02:09,440 Does this look familiar to anyone? 39 00:02:09,440 --> 00:02:10,720 ALL: Yes! 40 00:02:12,400 --> 00:02:14,200 Today is a MasterChef classic. 41 00:02:16,640 --> 00:02:19,240 The One-Inch Cube Taste Test. 42 00:02:19,240 --> 00:02:21,880 (EXCITED WHISPERING) (WHISPERS) One-Inch Cube Taste...! 43 00:02:21,880 --> 00:02:23,400 Get your tastebuds ready, 44 00:02:23,400 --> 00:02:26,760 because that's what's going to get you out of elimination. 45 00:02:26,760 --> 00:02:28,640 GILLIAN: Oh, I'm freaking out a bit. 46 00:02:28,640 --> 00:02:30,120 This Taste Test challenge, 47 00:02:30,120 --> 00:02:32,040 I've watched it plenty of times before, 48 00:02:32,040 --> 00:02:33,600 and I know how much of a mental game 49 00:02:33,600 --> 00:02:35,160 it's going to be with your own self. 50 00:02:35,160 --> 00:02:38,240 As you can see, today, we have gone all out. 51 00:02:40,640 --> 00:02:45,360 This table has a whopping 100 ingredients on it... 52 00:02:45,360 --> 00:02:46,760 (ALL GASP) Wow! 53 00:02:46,760 --> 00:02:49,200 ..all cut into bite-sized cubes. 54 00:02:49,200 --> 00:02:50,240 Wow! 55 00:02:50,240 --> 00:02:52,280 And trust me, 56 00:02:52,280 --> 00:02:54,680 when things are in cube form, 57 00:02:54,680 --> 00:02:57,800 it really messes with your head. 58 00:02:57,800 --> 00:03:00,680 The pressure is on your palates 59 00:03:00,680 --> 00:03:04,600 because, today, you'll be tasting all of them... 60 00:03:04,600 --> 00:03:05,720 ..blindfolded! 61 00:03:06,840 --> 00:03:09,680 ALL: Argh! Oh, no! 62 00:03:09,680 --> 00:03:11,880 No! 63 00:03:11,880 --> 00:03:16,000 Oh, I am so excited to see your faces. Ha-ha-ha! 64 00:03:16,000 --> 00:03:17,600 Alright, here's how it's going to work - 65 00:03:17,600 --> 00:03:22,240 we have arranged these so they start off nice and cruisy, 66 00:03:22,240 --> 00:03:24,600 but, as the game progresses, 67 00:03:24,600 --> 00:03:27,960 it'll get tougher and tougher and tougher. 68 00:03:27,960 --> 00:03:31,800 One by one, you'll step up to the plate, 69 00:03:31,800 --> 00:03:34,080 we will bring you a cube to taste, 70 00:03:34,080 --> 00:03:36,240 you'll need to identify it, 71 00:03:36,240 --> 00:03:39,440 and if you guess correctly, you stay in the game. 72 00:03:40,680 --> 00:03:44,040 But if you guess incorrectly, game over. 73 00:03:45,200 --> 00:03:50,160 The first six incorrect guesses, are to go through to round two, 74 00:03:50,160 --> 00:03:52,920 where someone will be eliminated. 75 00:03:52,920 --> 00:03:55,440 So, shall we decide the order? Yeah. 76 00:03:55,440 --> 00:03:56,960 Who's going first? Yeah. 77 00:03:58,360 --> 00:04:00,200 This is going to be a scary one. 78 00:04:00,200 --> 00:04:02,520 Once you get your number, kind of shuffle over 79 00:04:02,520 --> 00:04:03,880 to where you think you'll be in the order. 80 00:04:03,880 --> 00:04:08,640 What people don't realise, I think, is how much you rely on 81 00:04:08,640 --> 00:04:11,960 the foods you like and dislike by what you see. 82 00:04:11,960 --> 00:04:14,560 So, joke's on us! 83 00:04:14,560 --> 00:04:18,960 We don't get to see a thing, which is going to be so difficult. 84 00:04:18,960 --> 00:04:21,880 Righto, crew, it's time to lock in. 85 00:04:21,880 --> 00:04:23,200 You got your blindfolds on. 86 00:04:23,200 --> 00:04:27,760 This could determine your fate in the MasterChef competition. 87 00:04:27,760 --> 00:04:29,720 Let's do the One-Inch Cube Test. 88 00:04:30,800 --> 00:04:33,120 First up, Lily. 89 00:04:34,520 --> 00:04:35,760 Go, Lily! 90 00:04:35,760 --> 00:04:37,360 LILY: Oh, God, this is it! 91 00:04:37,360 --> 00:04:38,800 I'm like, "Come on, Lil, 92 00:04:38,800 --> 00:04:41,200 "just don't mess up the first one! Don't mess up the first one!" 93 00:04:41,200 --> 00:04:43,320 Because if you mess up the first one, 94 00:04:43,320 --> 00:04:45,360 see ya, you're in bottom six and you're cooking. 95 00:04:46,360 --> 00:04:47,600 Oh! I know! 96 00:04:47,600 --> 00:04:50,560 Ra! Don't do that! 97 00:04:50,560 --> 00:04:53,880 Who is that? It's Sofia... Maybe! Come on! 98 00:04:53,880 --> 00:04:56,680 Oh! Oh, I go up. Oh, you want to go up by yourself? 99 00:04:56,680 --> 00:04:58,520 Well, no, I didn't... I thought I sat down! 100 00:04:58,520 --> 00:04:59,520 No! 101 00:05:01,080 --> 00:05:03,440 I actually feel really nervous. 102 00:05:03,440 --> 00:05:07,200 To have your eyes covered is gonna be really strange. 103 00:05:07,200 --> 00:05:09,000 Oh, my God, I'm so shaky! 104 00:05:09,000 --> 00:05:11,760 Plus, knowing it's in a one-inch cube, 105 00:05:11,760 --> 00:05:13,040 there's not many foods 106 00:05:13,040 --> 00:05:15,360 that you really eat in a one-inch cube. 107 00:05:15,360 --> 00:05:17,760 Righto, Lil, do what you got to do. 108 00:05:21,360 --> 00:05:24,320 OK, it smells kind of familiar, but I'm also like, 109 00:05:24,320 --> 00:05:25,800 "Lil, take your time." 110 00:05:28,640 --> 00:05:30,120 It's a little bit, like, moist... 111 00:05:31,360 --> 00:05:32,720 ..but also chalky. 112 00:05:34,880 --> 00:05:37,240 I think I know what it is. 113 00:05:37,240 --> 00:05:38,240 Banana. 114 00:05:40,080 --> 00:05:41,800 Lil, banana? 115 00:05:41,800 --> 00:05:43,560 Yep. 116 00:05:43,560 --> 00:05:45,440 Correct. Well done. 117 00:05:45,440 --> 00:05:46,600 (CHEERING) 118 00:05:46,600 --> 00:05:48,800 Up next is Sumeet. 119 00:05:48,800 --> 00:05:49,840 Come on, Sumeet! 120 00:05:49,840 --> 00:05:51,320 Oh, my gosh, OK. 121 00:05:51,320 --> 00:05:53,800 Having this blindfold on, 122 00:05:53,800 --> 00:05:57,520 I feel like I'm really disoriented, 123 00:05:57,520 --> 00:06:01,480 so I am just doubling over with the pressure. 124 00:06:01,480 --> 00:06:02,840 Got it? 125 00:06:02,840 --> 00:06:04,800 Oh, is that a tray or something? Yep. 126 00:06:04,800 --> 00:06:05,840 Oh, OK. 127 00:06:05,840 --> 00:06:08,360 I have been in so many eliminations, 128 00:06:08,360 --> 00:06:12,480 so I have that dark cloud looming over me. 129 00:06:12,480 --> 00:06:14,960 Ah! I hope I can straightaway tell 130 00:06:14,960 --> 00:06:17,440 and stay out of the second round. 131 00:06:17,440 --> 00:06:18,760 (SIGHS NERVOUSLY) 132 00:06:29,440 --> 00:06:31,840 I can feel it's a little bit hard. 133 00:06:35,000 --> 00:06:38,480 Can't taste any flavour, so it's bland. 134 00:06:38,480 --> 00:06:43,280 It's just got a carbohydrate, starchy type of a texture to it. 135 00:06:45,920 --> 00:06:47,360 I get no distinct smell. 136 00:06:48,440 --> 00:06:49,520 Mm. 137 00:06:49,520 --> 00:06:51,240 My God, that's a potato. 138 00:06:53,920 --> 00:06:55,280 Is that your final answer? 139 00:06:56,640 --> 00:06:58,560 Yeah, I think that's a potato. 140 00:07:00,560 --> 00:07:02,240 Unfortunately, Sumeet... (GASPS) 141 00:07:03,480 --> 00:07:04,640 ..potato is incorrect. 142 00:07:04,640 --> 00:07:06,920 Oh, my... Aw! My God! 143 00:07:06,920 --> 00:07:09,720 That was pumpkin. (SIGHS) 144 00:07:10,960 --> 00:07:12,520 Yeah. 145 00:07:12,520 --> 00:07:13,600 You can take your blindfold off. 146 00:07:15,240 --> 00:07:18,080 Oh, man! I'm sorry, Sumeet. 147 00:07:18,080 --> 00:07:19,960 Oh! (LAUGHS) 148 00:07:19,960 --> 00:07:21,960 (SIGHS EXASPERATEDLY) 149 00:07:21,960 --> 00:07:24,640 I cook with pumpkin all the time! 150 00:07:24,640 --> 00:07:26,280 I should know this. 151 00:07:28,840 --> 00:07:33,200 It's the curse of the black apron. (LAUGHS) 152 00:07:33,200 --> 00:07:34,840 Dammit! 153 00:07:34,840 --> 00:07:36,800 Up next, it's Alex. 154 00:07:37,920 --> 00:07:40,920 Goodness, it's going to be a tough challenge 155 00:07:40,920 --> 00:07:43,080 if number two off the bat 156 00:07:43,080 --> 00:07:47,160 is already straight into that Elimination Cook. 157 00:07:51,480 --> 00:07:52,840 Apple. 158 00:07:52,840 --> 00:07:54,360 Apple is right. Yeah! 159 00:07:54,360 --> 00:07:56,200 Correct! Can I eat the rest? 160 00:07:56,200 --> 00:07:57,960 You can absolutely eat the rest! (APPLAUSE) 161 00:07:57,960 --> 00:08:01,040 Up next, Josh Perry. 162 00:08:03,440 --> 00:08:05,560 JOSH: I thought I would have slipped over, so... 163 00:08:07,200 --> 00:08:08,480 (LAUGHS) (LAUGHTER) 164 00:08:08,480 --> 00:08:09,800 Where are you taking me, man? 165 00:08:09,800 --> 00:08:12,080 I didn't think it was that far! (LAUGHS) 166 00:08:12,080 --> 00:08:13,560 Right, she's just in front of ya. 167 00:08:20,160 --> 00:08:21,760 I think it's a carrot. 168 00:08:21,760 --> 00:08:22,800 Correct. 169 00:08:25,120 --> 00:08:26,760 Sav, let's go. 170 00:08:30,840 --> 00:08:32,160 Avocado. 171 00:08:32,160 --> 00:08:33,160 Correct. Well done. 172 00:08:33,160 --> 00:08:34,560 Harry, you're up next. 173 00:08:38,400 --> 00:08:39,440 Oh... 174 00:08:39,440 --> 00:08:40,840 Wow, you're... ..capsicum. 175 00:08:40,840 --> 00:08:42,760 You're going all in? Yeah. Capsicum. 176 00:08:42,760 --> 00:08:44,520 Not even a little nibble! Capsicum! 177 00:08:44,520 --> 00:08:46,160 That's correct. Thank you. 178 00:08:46,160 --> 00:08:49,040 STEPHEN: Everyone's doing so well picking these foods... 179 00:08:49,040 --> 00:08:50,320 SOFIA: Lachlan! 180 00:08:51,920 --> 00:08:53,520 Oh! Egg. 181 00:08:53,520 --> 00:08:56,040 LILY: Thank God that one's done! 182 00:08:56,040 --> 00:08:57,520 Correct. (LAUGHS) Yeah, alright! 183 00:08:57,520 --> 00:08:59,960 ..but Sumeet getting potato incorrect 184 00:08:59,960 --> 00:09:03,040 shows how you can fall over on the simplest things 185 00:09:03,040 --> 00:09:05,320 and start doubting yourself. 186 00:09:05,320 --> 00:09:06,520 Gill. 187 00:09:09,360 --> 00:09:10,640 Where is my nose? 188 00:09:11,640 --> 00:09:12,800 (LAUGHS) (LAUGHTER) 189 00:09:14,520 --> 00:09:15,600 Oh, heck, yes! 190 00:09:15,600 --> 00:09:16,880 That's watermelon, baby! 191 00:09:16,880 --> 00:09:19,480 This is correct, well done! Whoo-hoo! 192 00:09:20,960 --> 00:09:23,400 STEPHEN: So, I'm a little bit worried, actually. 193 00:09:23,400 --> 00:09:24,760 Whoo! 194 00:09:24,760 --> 00:09:26,760 Righto, Steve, are you ready, mate? Yeah, mate. 195 00:09:26,760 --> 00:09:28,040 Let's do it. 196 00:09:32,600 --> 00:09:34,360 Right, you feel it? Yep, yep, got it. 197 00:09:36,520 --> 00:09:38,240 There's not a lot of smell... 198 00:09:40,160 --> 00:09:42,080 ..but it's got some sweetness in it. 199 00:09:42,080 --> 00:09:45,360 But also, it's quite a firm, you know, quite hard. 200 00:09:45,360 --> 00:09:48,320 So I'm thinking, "Ah, it's probably a root vegetable." 201 00:09:48,320 --> 00:09:52,160 Could be a sweet potato or turnip. 202 00:09:52,160 --> 00:09:54,520 Ah, maybe. (SNIFFS) 203 00:09:54,520 --> 00:09:58,280 But, at the same time, it has the texture of a raw potato. 204 00:10:00,720 --> 00:10:03,360 But I keep on thinking about Sumeet saying it was a potato, 205 00:10:03,360 --> 00:10:04,880 but it wasn't, 206 00:10:04,880 --> 00:10:06,160 so I'm not really sure now. 207 00:10:10,760 --> 00:10:12,480 That tastes like potato. 208 00:10:16,840 --> 00:10:18,480 Potato? 209 00:10:18,480 --> 00:10:21,160 It's incorrect, mate. Argh! 210 00:10:21,160 --> 00:10:24,520 That was beetroot. Oh, beetroot! 211 00:10:24,520 --> 00:10:25,760 Ah! Ah, yeah! 212 00:10:25,760 --> 00:10:27,800 Which you now have it - on your fingers, on your nose, 213 00:10:27,800 --> 00:10:29,400 everywhere! Everywhere, everywhere! 214 00:10:29,400 --> 00:10:30,760 ALEX: Oh! Sorry, mate! 215 00:10:30,760 --> 00:10:34,000 You're now joining Sumeet in round two. 216 00:10:34,000 --> 00:10:35,160 Disappointing. 217 00:10:35,160 --> 00:10:39,040 I knew after I said potato, it's just way too sweet. 218 00:10:39,040 --> 00:10:42,080 But the pressure gets to you at the time. 219 00:10:42,080 --> 00:10:44,120 Ah, well. Oh, well. 220 00:10:44,120 --> 00:10:45,320 Just to remind you, 221 00:10:45,320 --> 00:10:48,640 we're looking for another four to join Sumeet and Steve 222 00:10:48,640 --> 00:10:50,000 in round two. 223 00:10:51,280 --> 00:10:53,640 Alright, Darrsh, it's your turn. 224 00:10:58,600 --> 00:11:00,600 Cold chicken. (ANDY SNIGGERS) 225 00:11:00,600 --> 00:11:01,960 Chicken? 226 00:11:02,960 --> 00:11:04,400 (LAUGHTER) 227 00:11:04,400 --> 00:11:05,880 Chicken is correct. 228 00:11:05,880 --> 00:11:07,880 (CHEERING AND APPLAUSE) 229 00:11:07,880 --> 00:11:10,200 Extra points for saying it's cold! 230 00:11:10,200 --> 00:11:12,760 The senses are on point! 231 00:11:12,760 --> 00:11:14,080 It's Mimi next. 232 00:11:20,440 --> 00:11:22,040 Doesn't smell like anything. 233 00:11:24,240 --> 00:11:25,640 Well, I might be in trouble here. 234 00:11:25,640 --> 00:11:27,080 It's spongy. 235 00:11:28,280 --> 00:11:30,520 I don't know what this is, 236 00:11:30,520 --> 00:11:34,320 but it's squishy and I can pull a piece out of it. 237 00:11:37,520 --> 00:11:39,920 But it doesn't taste like anything. 238 00:11:39,920 --> 00:11:42,480 It's just nothingness. 239 00:11:42,480 --> 00:11:44,240 It's just doughy. 240 00:11:44,240 --> 00:11:46,040 Oh, my God, it's maybe so difficult. 241 00:11:46,040 --> 00:11:48,560 Must be confused. 242 00:11:48,560 --> 00:11:51,360 Am I allowed to say flour? 243 00:11:51,360 --> 00:11:53,560 Am I allowed to say it's like raw flour? 244 00:11:54,680 --> 00:11:55,760 It's flour. 245 00:11:55,760 --> 00:11:57,320 It's flour. Surely, it's flour. 246 00:11:57,320 --> 00:11:59,720 Yeah, that's my final answer. 247 00:12:02,280 --> 00:12:03,560 Mimi... 248 00:12:06,040 --> 00:12:08,240 ..flour is incorrect. 249 00:12:08,240 --> 00:12:10,320 The answer is oat. 250 00:12:10,320 --> 00:12:11,840 Oh! Oat. Wow. 251 00:12:11,840 --> 00:12:13,960 Unfortunately, Mimi, 252 00:12:13,960 --> 00:12:17,160 you're joining Sumeet and Steve in round two. 253 00:12:20,400 --> 00:12:22,120 (SIGHS) Us, again! 254 00:12:22,120 --> 00:12:23,680 That was super difficult. 255 00:12:23,680 --> 00:12:26,760 Like, who cooks with oats other than breakfast? 256 00:12:26,760 --> 00:12:27,760 Seriously! 257 00:12:32,080 --> 00:12:35,120 I am really, really, really terrified 258 00:12:35,120 --> 00:12:38,120 because we are not even through round one 259 00:12:38,120 --> 00:12:40,120 and we have three men down, 260 00:12:40,120 --> 00:12:43,440 which means there is still three of us to go. 261 00:12:43,440 --> 00:12:45,440 David, let's do it. 262 00:12:45,440 --> 00:12:47,320 There's a lot at stake today. 263 00:12:49,360 --> 00:12:50,600 Corn. 264 00:12:50,600 --> 00:12:51,600 Corn? Corn. 265 00:12:51,600 --> 00:12:53,480 C-O-R-N? C-O-R-N. 266 00:12:53,480 --> 00:12:54,480 Correct. (LAUGHS) 267 00:12:54,480 --> 00:12:57,240 With each contestant that is tasting... 268 00:12:57,240 --> 00:12:59,320 Up again is Lily. 269 00:12:59,320 --> 00:13:01,800 ..it's like Russian roulette. 270 00:13:05,320 --> 00:13:07,400 Oh, my God! 271 00:13:08,960 --> 00:13:10,040 Licorice. 272 00:13:10,040 --> 00:13:11,480 Licorice is correct. 273 00:13:12,920 --> 00:13:14,240 Up next, Alex. 274 00:13:14,240 --> 00:13:16,360 LILY: Go on, Alex! Deep breaths. 275 00:13:21,440 --> 00:13:23,400 OK... (NERVOUSLY) Oh! Relax! 276 00:13:24,800 --> 00:13:26,520 Concentrate. 277 00:13:26,520 --> 00:13:29,160 Oh, my God, that feels so weird. 278 00:13:31,040 --> 00:13:32,040 No. 279 00:13:34,520 --> 00:13:36,200 My mind is spinning. 280 00:13:37,360 --> 00:13:40,040 I know I have a grain in front of me 281 00:13:40,040 --> 00:13:41,680 I can taste it's a grain. 282 00:13:41,680 --> 00:13:44,360 I can separate each grain in my mouth. 283 00:13:45,960 --> 00:13:48,520 But I'm really unsure what kind of grain 284 00:13:48,520 --> 00:13:50,040 I'm chewing on right now. 285 00:13:54,320 --> 00:13:56,200 Oh! 286 00:13:56,200 --> 00:14:01,600 I don't know if it's, like, rice or if it's, like, quinoa, almost. 287 00:14:02,640 --> 00:14:03,680 Oh, my God! 288 00:14:03,680 --> 00:14:07,120 If I'm wrong, then I'm into this elimination round. 289 00:14:08,400 --> 00:14:11,800 Righto, unfortunately, I need something. 290 00:14:11,800 --> 00:14:12,840 (WHIMPERS) 291 00:14:15,560 --> 00:14:16,760 Um... 292 00:14:28,040 --> 00:14:31,080 This One-Inch Cube Challenge is really hard 293 00:14:31,080 --> 00:14:32,600 and without my sight, 294 00:14:32,600 --> 00:14:34,920 this is a mind game more than anything. 295 00:14:34,920 --> 00:14:40,440 I don't know if it's, like, rice or if it's, like, quinoa, almost. 296 00:14:40,440 --> 00:14:41,720 Oh, my God! 297 00:14:44,040 --> 00:14:46,440 Unfortunately, I need something. 298 00:14:46,440 --> 00:14:48,560 (WHIMPERS) Alex, what's your answer? 299 00:14:48,560 --> 00:14:49,600 Um... 300 00:14:49,600 --> 00:14:51,680 I don't know what to say. 301 00:14:55,040 --> 00:14:56,880 Rice. 302 00:14:56,880 --> 00:14:58,680 Answer's correct, Alex. 303 00:14:58,680 --> 00:15:00,160 (SHOUTS) Yes! 304 00:15:01,640 --> 00:15:03,720 Alex! (LAUGHS) 305 00:15:03,720 --> 00:15:05,560 I'm shaking! (GIGGLES) 306 00:15:05,560 --> 00:15:08,080 Ah, I'm just relieved. I'm... 307 00:15:08,080 --> 00:15:12,000 Yeah. No words right now. No words! 308 00:15:12,000 --> 00:15:13,960 (LILY LAUGHS) I hate this game. 309 00:15:15,160 --> 00:15:16,200 That's... That's a hard one. 310 00:15:16,200 --> 00:15:17,200 ..tough. 311 00:15:17,200 --> 00:15:20,800 Next, again, Josh Perry. 312 00:15:24,720 --> 00:15:27,440 It's either a cantaloupe or a honeydew melon. 313 00:15:29,080 --> 00:15:30,280 I'm going to go with a cantaloupe. 314 00:15:31,560 --> 00:15:32,560 Correct. 315 00:15:33,840 --> 00:15:35,320 SAVINDRI: Interesting texture. 316 00:15:36,360 --> 00:15:37,800 That's a cherry. 317 00:15:37,800 --> 00:15:39,480 Yes, cherry is correct. Yeah. 318 00:15:39,480 --> 00:15:42,600 The judges are still looking for three more contestants 319 00:15:42,600 --> 00:15:44,200 to join round two. 320 00:15:44,200 --> 00:15:46,320 Strawberry? 321 00:15:46,320 --> 00:15:48,560 Strawberry is correct. Yes! 322 00:15:48,560 --> 00:15:49,760 As each cube gets harder... 323 00:15:49,760 --> 00:15:52,000 I'm pretty certain it's kiwifruit. 324 00:15:52,000 --> 00:15:53,120 Correct. 325 00:15:56,440 --> 00:15:58,080 ..with just one slip up... 326 00:15:58,080 --> 00:15:59,880 What the hell is this? (SOFIA LAUGHS) 327 00:15:59,880 --> 00:16:03,040 ..you can be in elimination in a split second... 328 00:16:04,200 --> 00:16:05,320 It's coconut. 329 00:16:05,320 --> 00:16:06,600 Coconut's correct. 330 00:16:06,600 --> 00:16:09,240 ..so they're going to have to be really, really careful 331 00:16:09,240 --> 00:16:11,320 if they want to stay out of the bottom six. 332 00:16:11,320 --> 00:16:13,120 JEAN-CHRISTOPHE: Take your time. Serious, now. 333 00:16:20,720 --> 00:16:23,200 JUAN: I realise it's a citric. 334 00:16:23,200 --> 00:16:26,200 I get a really sweet-sour flavour... 335 00:16:27,560 --> 00:16:29,400 ..but when I bite the other side, 336 00:16:29,400 --> 00:16:30,880 it's totally bitter. 337 00:16:32,040 --> 00:16:35,520 I'm not sure. I'm thinking a really bitter orange 338 00:16:35,520 --> 00:16:37,000 or a really sweet grapefruit. 339 00:16:38,640 --> 00:16:39,960 Grapefruit. 340 00:16:46,200 --> 00:16:47,560 Grapefruit? 341 00:16:47,560 --> 00:16:49,440 I am sorry, Juan. 342 00:16:49,440 --> 00:16:51,400 It is not. (SIGHS) 343 00:16:51,400 --> 00:16:53,040 It's lemon. Lemon! 344 00:16:53,040 --> 00:16:54,840 Oh, my God! Oh, my God! 345 00:16:54,840 --> 00:16:56,760 You were so close! 346 00:16:58,040 --> 00:17:00,320 Seriously, I couldn't get a lemon. 347 00:17:00,320 --> 00:17:01,920 I'm sorry, mate... Huh. 348 00:17:01,920 --> 00:17:05,320 ..but you are in round two. Yeah. 349 00:17:05,320 --> 00:17:06,720 I don't want to go home! 350 00:17:06,720 --> 00:17:09,960 And it's one in six chances to be the person leaving today, 351 00:17:09,960 --> 00:17:12,280 so I'm really disappointed. 352 00:17:12,280 --> 00:17:13,880 It's harder than it seems. 353 00:17:15,440 --> 00:17:18,240 Josh Clarke, let's go. 354 00:17:18,240 --> 00:17:20,280 JOSH: I wouldn't want to go up against any of those guys 355 00:17:20,280 --> 00:17:21,280 in an elimination. 356 00:17:21,280 --> 00:17:22,880 They're all great cooks. 357 00:17:22,880 --> 00:17:24,760 I need to get this guess right. 358 00:17:32,200 --> 00:17:35,880 I know instantly that it's a cheese. 359 00:17:38,400 --> 00:17:41,680 And the flavour of the cheese is just so strong. 360 00:17:44,880 --> 00:17:46,240 Parmesan cheese. 361 00:17:47,400 --> 00:17:48,520 Parmesan cheese... 362 00:17:50,880 --> 00:17:51,920 ..is incorrect. (SIGHS) 363 00:17:51,920 --> 00:17:53,840 I'm sorry. 364 00:17:53,840 --> 00:17:55,560 You were close. 365 00:17:55,560 --> 00:17:57,840 Pecorino. Tasty cheese or cheddar. 366 00:17:57,840 --> 00:17:59,280 CONTESTANTS: Ah! 367 00:17:59,280 --> 00:18:02,120 And that means you're joining Mimi, Sumeet, Steve and Juan 368 00:18:02,120 --> 00:18:03,120 in round two. 369 00:18:03,120 --> 00:18:04,160 Sorry, mate. 370 00:18:05,520 --> 00:18:08,240 Tasty cheese is something, you know, I buy on my weekly shop 371 00:18:08,240 --> 00:18:09,240 for the kids at home. 372 00:18:09,240 --> 00:18:12,480 I should have, in retrospect, been able to guess that. 373 00:18:12,480 --> 00:18:14,080 I'm pretty devastated. 374 00:18:15,080 --> 00:18:19,000 So, crew, I've only got one spot left in round two of the elimination. 375 00:18:19,000 --> 00:18:20,880 The pressure is rising. 376 00:18:20,880 --> 00:18:23,640 Next up, David. CONTESTANTS: Go, David! 377 00:18:23,640 --> 00:18:24,640 Thank you, thank you. 378 00:18:36,640 --> 00:18:37,800 It's so weird! 379 00:18:37,800 --> 00:18:41,240 It's got this thin layer of skin or membrane 380 00:18:41,240 --> 00:18:43,200 and it feels really soft. 381 00:18:43,200 --> 00:18:45,200 And, immediately, my head goes to tofu... 382 00:18:46,760 --> 00:18:48,480 ..and it falls apart like tofu. 383 00:18:51,720 --> 00:18:54,160 So, I put it next to my ear and I squish it 384 00:18:54,160 --> 00:18:56,760 to see if it squeaks like tofu and it doesn't. 385 00:18:56,760 --> 00:18:58,560 And that really confuses me. 386 00:18:58,560 --> 00:19:01,600 (SIGHS) Why is the texture so weird? 387 00:19:04,200 --> 00:19:06,520 But when I smell it, it smells like seafood. 388 00:19:08,880 --> 00:19:10,000 Fish sashimi? 389 00:19:12,560 --> 00:19:14,120 We need more information. 390 00:19:14,120 --> 00:19:16,120 Need more information. 391 00:19:22,920 --> 00:19:24,160 Tuna sashimi? 392 00:19:28,480 --> 00:19:29,880 The answer... 393 00:19:29,880 --> 00:19:31,040 ..is correct. 394 00:19:31,040 --> 00:19:32,680 (CHEERING AND APPLAUSE) (SCREAMS) 395 00:19:33,680 --> 00:19:34,960 DARRSH: Go, David! 396 00:19:34,960 --> 00:19:38,000 Well done! 397 00:19:39,520 --> 00:19:41,320 Freaking...! 398 00:19:41,320 --> 00:19:44,400 Can I just check, David, did you listen to it at one point? 399 00:19:44,400 --> 00:19:46,360 You put it next to your ear. Yeah, I was... 400 00:19:46,360 --> 00:19:48,800 I was trying to see, like, how it squishes. I thought it was... 401 00:19:48,800 --> 00:19:50,760 (LAUGHTER) I thought it was tofu. 402 00:19:50,760 --> 00:19:53,960 SUMEET: You rock star, mate! Good job! 403 00:19:53,960 --> 00:19:57,000 STEPHEN: He's a hero. That's crazy stuff! (LAUGHS) 404 00:19:57,000 --> 00:20:01,320 I cannot believe how David zoned in 405 00:20:01,320 --> 00:20:03,600 and nailed sashimi tuna. 406 00:20:05,560 --> 00:20:07,680 And I got pumpkin wrong! 407 00:20:07,680 --> 00:20:09,720 So, next is Lily. 408 00:20:10,680 --> 00:20:12,120 Yeah, Lil! 409 00:20:13,760 --> 00:20:15,880 Cauliflower. Correct. 410 00:20:15,880 --> 00:20:17,440 MELISSA: Pezzo, you're next. 411 00:20:25,200 --> 00:20:26,480 Is it a leek? 412 00:20:26,480 --> 00:20:28,720 It is a leek! (LAUGHS) 413 00:20:28,720 --> 00:20:32,280 I am just incredibly proud of the rest of the group. 414 00:20:32,280 --> 00:20:34,760 These ingredients were not easy... 415 00:20:34,760 --> 00:20:35,840 I think it's daikon. 416 00:20:35,840 --> 00:20:39,120 Yes, daikon. Ah! 417 00:20:39,120 --> 00:20:40,400 Oh, my God! 418 00:20:40,400 --> 00:20:41,840 That's awesome! 419 00:20:41,840 --> 00:20:44,680 ..but they are getting it right. 420 00:20:44,680 --> 00:20:46,200 Mm! 421 00:20:46,200 --> 00:20:49,360 Two words. Spiky on the outside. What is it called? 422 00:20:50,480 --> 00:20:52,640 Dragon fruit. Dragon fruit? 423 00:20:52,640 --> 00:20:55,360 You got it, Snez! I got it! 424 00:20:55,360 --> 00:20:57,600 What if you never know? I would have not even guessed that! 425 00:20:57,600 --> 00:20:58,800 Insane! 426 00:20:58,800 --> 00:21:00,320 Back to you, David! 427 00:21:06,040 --> 00:21:08,120 STEPHEN: If he listens to it, I'm freaking out! 428 00:21:13,800 --> 00:21:14,960 He did! 429 00:21:17,560 --> 00:21:18,640 Cream cheese? 430 00:21:18,640 --> 00:21:20,240 Wow! 431 00:21:20,240 --> 00:21:21,960 Cream cheese is correct. Yes! 432 00:21:23,080 --> 00:21:25,480 I... Incredible! 433 00:21:25,480 --> 00:21:27,680 And it's just making me realise 434 00:21:27,680 --> 00:21:30,520 that these guys are pretty awesome, you know? 435 00:21:30,520 --> 00:21:32,880 It's like the penalty kicks in the World Cup, remember? 436 00:21:32,880 --> 00:21:34,480 Oh, my... Oh, yeah! (LAUGHS) 437 00:21:34,480 --> 00:21:36,600 Oh, yeah. Thanks to remind this! 438 00:21:36,600 --> 00:21:38,520 (LAUGHS) 439 00:21:38,520 --> 00:21:41,760 Well, well, well, I've got to say, I am drained. 440 00:21:41,760 --> 00:21:44,440 Anyway, we're going for the fourth round now. 441 00:21:44,440 --> 00:21:46,360 And next one is Lily. 442 00:21:46,360 --> 00:21:47,800 CONTESTANTS: Go, Lily! Go, Lil! 443 00:21:47,800 --> 00:21:49,160 It's mental. 444 00:21:49,160 --> 00:21:51,360 Like, we're doing really, really, really well. 445 00:21:51,360 --> 00:21:53,880 But there's still that one spot, and I'm like, 446 00:21:53,880 --> 00:21:55,640 "Just don't let it be you, Lil, 447 00:21:55,640 --> 00:21:58,120 "that breaks this unbelievable streak." 448 00:22:01,640 --> 00:22:03,520 (LAUGHS) What on Earth is that? 449 00:22:06,200 --> 00:22:10,240 It's got this like foamy, shreddy sort of texture to it. 450 00:22:12,680 --> 00:22:15,920 But there's absolutely no taste at all. 451 00:22:15,920 --> 00:22:17,520 Like, I'm getting zero. 452 00:22:19,800 --> 00:22:22,240 And I'm getting a little bit anxious. 453 00:22:24,560 --> 00:22:27,200 One side of it is this, like, weird skin. 454 00:22:28,320 --> 00:22:32,080 It's kind of like a zucchini or cucumber. 455 00:22:32,080 --> 00:22:35,080 I'm peeling, I'm seeing if it's a fruity kind of peel of a skin 456 00:22:35,080 --> 00:22:36,080 that I can get off. 457 00:22:40,760 --> 00:22:42,960 I just can't put two and two together here. 458 00:22:45,720 --> 00:22:48,240 I know that and I just cannot get it. 459 00:22:49,760 --> 00:22:53,160 It's not a radish, but it's, like... (SIGHS) I don't know. 460 00:22:54,160 --> 00:22:55,200 I don't know. 461 00:22:55,200 --> 00:22:57,000 SOFIA: Yeah, come on! You do, you do! 462 00:22:58,080 --> 00:23:00,440 She's gonna kick herself if she doesn't get it. 463 00:23:02,080 --> 00:23:03,320 (SIGHS) 464 00:23:04,840 --> 00:23:05,840 I don't know. 465 00:23:08,600 --> 00:23:10,040 JEAN-CHRISTOPHE: Take a guess. 466 00:23:11,480 --> 00:23:12,920 Any guess, please. 467 00:23:15,320 --> 00:23:16,760 Cucumber. 468 00:23:19,840 --> 00:23:21,560 Cucumber... 469 00:23:21,560 --> 00:23:23,200 ..is incorrect. CONTESTANTS: Oh! 470 00:23:23,200 --> 00:23:25,040 I'm so sorry. Dammit! 471 00:23:25,040 --> 00:23:27,240 The answer is eggplant. Oh! 472 00:23:28,440 --> 00:23:30,080 Oh, my God! 473 00:23:30,080 --> 00:23:33,400 I am so sorry. You are going to round two. 474 00:23:33,400 --> 00:23:34,480 ANDY: Unlucky, Lil. 475 00:23:35,760 --> 00:23:37,400 It's just disheartening. 476 00:23:37,400 --> 00:23:41,360 I am the sixth of the six to do the cook for elimination. 477 00:23:41,360 --> 00:23:43,640 If you're taking off your blindfold, you are safe. 478 00:23:43,640 --> 00:23:45,560 Well done. You can head up to the gantry. 479 00:23:45,560 --> 00:23:47,000 Super effort, guys. 480 00:23:48,320 --> 00:23:50,040 Doesn't feel great, 481 00:23:50,040 --> 00:23:52,480 but I need to snap out of it 482 00:23:52,480 --> 00:23:54,800 and just get in the zone now. 483 00:23:54,800 --> 00:23:56,960 Otherwise, I'm going home. 484 00:24:06,160 --> 00:24:11,760 Sumeet, Steve, Juan, Lily, Josh and Mimi. 485 00:24:13,200 --> 00:24:17,040 I hope you like the ingredients you got to taste in round one... 486 00:24:18,640 --> 00:24:23,160 ..because for round two, they will be your pantry. 487 00:24:28,360 --> 00:24:29,840 Your only pantry. 488 00:24:32,960 --> 00:24:35,600 No staples, no garden, 489 00:24:35,600 --> 00:24:38,240 just all the ingredients from the Taste Test. 490 00:24:40,200 --> 00:24:42,320 I'm sort of freaking out. 491 00:24:42,320 --> 00:24:46,080 All home cooks, we rely on things like flour, cream, sugar... 492 00:24:46,080 --> 00:24:48,760 Sugar wasn't part of the taste test. 493 00:24:48,760 --> 00:24:50,960 So, it might seem simple, 494 00:24:50,960 --> 00:24:53,640 but I'm already axing so many things off the list 495 00:24:53,640 --> 00:24:56,040 that I know how to do because I don't have access 496 00:24:56,040 --> 00:24:57,320 to certain ingredients. 497 00:24:57,320 --> 00:25:01,360 You will have 75 minutes, and the dish that impresses us 498 00:25:01,360 --> 00:25:04,080 the least will send its maker home. 499 00:25:05,320 --> 00:25:07,080 Deep breaths, everyone... 500 00:25:09,200 --> 00:25:10,560 ..because your time starts now! 501 00:25:10,560 --> 00:25:12,280 (CHEERING AND APPLAUSE) Now! 502 00:25:16,200 --> 00:25:18,120 I'm actually excited that we're going to use 503 00:25:18,120 --> 00:25:20,160 the ingredients because it's a big variety. 504 00:25:20,160 --> 00:25:22,720 It's 100 ingredients that we can choose from, 505 00:25:22,720 --> 00:25:25,640 so it's like a massive mystery box if you think about it. 506 00:25:25,640 --> 00:25:27,320 Wait, not ham. 507 00:25:29,320 --> 00:25:31,040 Bacon. 508 00:25:31,040 --> 00:25:32,760 Those guys got me into trouble. 509 00:25:32,760 --> 00:25:35,560 They cooked me, so I'm cooking them back. 510 00:25:35,560 --> 00:25:37,440 That's the way. Get revenge! 511 00:25:37,440 --> 00:25:39,680 That's the way. Love it, Stevo! 512 00:25:39,680 --> 00:25:42,800 Steve's got beetroot. Sumeet's got pumpkin. 513 00:25:44,440 --> 00:25:46,120 And they were both the ones that they got wrong. 514 00:25:46,120 --> 00:25:47,560 Anyone else? 515 00:25:48,880 --> 00:25:50,360 It is the villain in my movie. 516 00:25:50,360 --> 00:25:55,600 But I choose oats because I'm going to have my iconic 517 00:25:55,600 --> 00:25:58,320 'big boss' moment here, and we're going to go head-to-head. 518 00:25:58,320 --> 00:26:00,680 I'm making savoury breakfast oats. 519 00:26:01,960 --> 00:26:05,400 It's going to be infused with a pork broth, 520 00:26:05,400 --> 00:26:08,240 served with braised pork belly 521 00:26:08,240 --> 00:26:10,760 and miscellaneous toppings. 522 00:26:10,760 --> 00:26:13,160 Oh, nice, Mimi! 523 00:26:13,160 --> 00:26:14,440 Very nice. 524 00:26:15,480 --> 00:26:17,040 Yeah. Good technique. 525 00:26:22,040 --> 00:26:24,640 The oats bit me in the behind. 526 00:26:24,640 --> 00:26:26,720 I'm going to get them back. 527 00:26:26,720 --> 00:26:28,520 Holy moly! 528 00:26:28,520 --> 00:26:32,440 That first round of the elimination was stressful! 529 00:26:32,440 --> 00:26:35,800 Stressful for us - really hard for these guys. 530 00:26:35,800 --> 00:26:38,640 But they've been left with 100 really beautiful, 531 00:26:38,640 --> 00:26:40,440 interesting ingredients. 532 00:26:40,440 --> 00:26:42,200 There's so many options. 533 00:26:42,200 --> 00:26:44,480 I could write you a full menu with all this. 534 00:26:44,480 --> 00:26:47,280 There are a lot of beautiful ingredients here, 535 00:26:47,280 --> 00:26:50,080 but let me just point out there's no sugar, 536 00:26:50,080 --> 00:26:52,880 there's no herbs and no spices. 537 00:26:52,880 --> 00:26:55,960 So, there's definitely some people who would have had to shift 538 00:26:55,960 --> 00:26:57,120 their thinking a bit. 539 00:26:57,120 --> 00:26:59,440 Yeah, that's the creativity part, isn't it? 540 00:26:59,440 --> 00:27:01,240 There's no herbs, are there? 541 00:27:01,240 --> 00:27:04,840 75 minutes with no herbs, no spices and stuff is really tricky 542 00:27:04,840 --> 00:27:06,520 to get flavour, and particularly 543 00:27:06,520 --> 00:27:09,000 if you're doing something simple, which, in 75 minutes, 544 00:27:09,000 --> 00:27:10,520 you tend to lean towards. 545 00:27:10,520 --> 00:27:13,440 Oh, hi, Lily, I didn't even see you next to me. 546 00:27:13,440 --> 00:27:14,600 Hello. 547 00:27:14,600 --> 00:27:17,320 I'm up against really good people, 548 00:27:17,320 --> 00:27:19,520 but I just need to do a bit of Lil. 549 00:27:19,520 --> 00:27:22,480 I just need to cook simple, yummy food that's my style - 550 00:27:22,480 --> 00:27:25,360 not compare, just do my own thing. 551 00:27:25,360 --> 00:27:28,480 I'm doing a chicken Maryland with a mushroom sauce 552 00:27:28,480 --> 00:27:29,840 and charred leek. 553 00:27:29,840 --> 00:27:31,760 I cook this as a kind of family meal. 554 00:27:31,760 --> 00:27:33,280 I'm not like... Don't overcook... 555 00:27:33,280 --> 00:27:35,360 Well, if it ain't broke, don't fix it. 556 00:27:35,360 --> 00:27:38,000 The one thing that I miss the most about not being a nurse anymore 557 00:27:38,000 --> 00:27:39,880 is making people feel good. 558 00:27:39,880 --> 00:27:44,000 So, my food dream is to create a space for people in hospice care 559 00:27:44,000 --> 00:27:48,880 where I can feed them really homely, hearty food that tastes really good. 560 00:27:48,880 --> 00:27:50,680 That's the dream. 561 00:27:50,680 --> 00:27:53,800 I'm happy. This is my style of cooking, so I'm trying 562 00:27:53,800 --> 00:27:55,600 to get as much flavour as I can 563 00:27:55,600 --> 00:27:57,160 in my chicken stock from what I've got, 564 00:27:57,160 --> 00:27:59,640 then subsequently, into this mushroom sauce. 565 00:27:59,640 --> 00:28:01,320 So, let's see what happens. 566 00:28:01,320 --> 00:28:03,240 (WHISTLES) 567 00:28:04,920 --> 00:28:06,720 Nice. Look great, Juan. 568 00:28:08,200 --> 00:28:09,800 Same shape, same shape. 569 00:28:09,800 --> 00:28:11,080 (LAUGHS) 570 00:28:11,080 --> 00:28:15,800 My strategy for round two is to be true to myself, 571 00:28:15,800 --> 00:28:17,280 to who I am... 572 00:28:17,280 --> 00:28:18,760 Ooh! 573 00:28:19,840 --> 00:28:21,640 Domino potatoes. 574 00:28:21,640 --> 00:28:23,600 ..and enjoy what's happening. 575 00:28:23,600 --> 00:28:26,080 Oh, Juan's using the hibachi, baby! 576 00:28:26,080 --> 00:28:28,800 Smoke it up, Juan! Yeah. 577 00:28:28,800 --> 00:28:30,320 It's my last cook, maybe. 578 00:28:30,320 --> 00:28:33,040 So, I'm gonna try with the hibachi that I never used before. 579 00:28:33,040 --> 00:28:36,280 I want to really nail the steak because it's the main part 580 00:28:36,280 --> 00:28:37,560 of this dish. 581 00:28:37,560 --> 00:28:39,760 So, I'm just going to cook as many steaks 582 00:28:39,760 --> 00:28:43,040 and different types of cook as I can, just to get it 583 00:28:43,040 --> 00:28:44,640 exactly where I want it. 584 00:28:44,640 --> 00:28:46,360 And let's enjoy it. 585 00:28:46,360 --> 00:28:48,360 Let's dance a little bit. 586 00:28:48,360 --> 00:28:49,600 Juan. 587 00:28:49,600 --> 00:28:51,600 Hi, guys. You still have time to salsa, huh? 588 00:28:51,600 --> 00:28:52,600 Yeah. Always. 589 00:28:52,600 --> 00:28:55,720 I'm enjoying myself. I'm having an asado, a barbecue, 590 00:28:55,720 --> 00:28:58,200 an Argentinean barbecue. Yeah. 591 00:28:58,200 --> 00:29:02,000 Is there a sauce? Some salsa criolla. 592 00:29:02,000 --> 00:29:03,520 That's what we put in our meat. 593 00:29:03,520 --> 00:29:05,920 It's just with lemon, fresh vegetables. 594 00:29:05,920 --> 00:29:08,320 And then, I have some domino potatoes. 595 00:29:09,360 --> 00:29:10,800 There is a recipe from an Argentinean 596 00:29:10,800 --> 00:29:12,960 called Francis Mallmann - I don't know if you heard of him. 597 00:29:12,960 --> 00:29:14,440 Love Francis. 598 00:29:14,440 --> 00:29:16,760 So, are they, like, the perfect square, 599 00:29:16,760 --> 00:29:19,520 perfect rectangles that he has. Like a square... 600 00:29:19,520 --> 00:29:21,280 They can be a little bit messed up because... 601 00:29:21,280 --> 00:29:22,680 Oh, hang on. No, listen, listen! 602 00:29:22,680 --> 00:29:24,480 I've never seen his messed up! 603 00:29:24,480 --> 00:29:27,360 They're like literal dominoes. 604 00:29:27,360 --> 00:29:29,280 So, it's definitely family style... Yes. 605 00:29:29,280 --> 00:29:31,320 ..considering the size of the chunks. 606 00:29:31,320 --> 00:29:35,240 So, we're going with rustic or are we MasterChef-ing it? 607 00:29:35,240 --> 00:29:37,440 Yeah. You'll nail it? 608 00:29:37,440 --> 00:29:38,840 Yeah. Stakes are high, Juan. 609 00:29:38,840 --> 00:29:42,040 Yeah, 'steaks' are high here. (LAUGHS) 610 00:29:42,040 --> 00:29:44,000 And I realise what he says. 611 00:29:44,000 --> 00:29:46,600 We're in the MasterChef kitchen, and it's also an elimination round, 612 00:29:46,600 --> 00:29:49,320 so I kind of go, like, family-style cook. 613 00:29:49,320 --> 00:29:51,360 But if it's the last one, I want to be enjoying it. 614 00:29:51,360 --> 00:29:54,360 If I'm cooking something I don't know or I'm worried about 615 00:29:54,360 --> 00:30:00,040 all the time, I'm gonna spend the last cook maybe suffering. 616 00:30:00,040 --> 00:30:01,560 And I'm all about the flavours here, 617 00:30:01,560 --> 00:30:04,080 and I hope that they appreciate that. 618 00:30:04,080 --> 00:30:06,280 SAVINDRI: Juan, you're the 'Juan' we love. 619 00:30:06,280 --> 00:30:07,600 (LAUGHS) 620 00:30:12,440 --> 00:30:13,680 Ooh, coconut? 621 00:30:13,680 --> 00:30:15,360 SUMEET: I'm making coconut milk. 622 00:30:15,360 --> 00:30:17,240 Clever girl. 623 00:30:18,760 --> 00:30:20,920 These are definitely not potatoes. 624 00:30:22,640 --> 00:30:23,840 Sumeet. 625 00:30:23,840 --> 00:30:24,880 Revenge. 626 00:30:24,880 --> 00:30:26,440 Oh, my God, revenge! Yes, yes. 627 00:30:26,440 --> 00:30:29,880 You're gonna stare that pumpkin in her face and say, 628 00:30:29,880 --> 00:30:31,480 "Beep!" (LAUGHS) 629 00:30:31,480 --> 00:30:33,360 What are you doing with it? 630 00:30:33,360 --> 00:30:38,160 So, what I'm doing is a beetroot and pumpkin soup with coconut milk. 631 00:30:38,160 --> 00:30:41,800 It's taking inspiration from an Indian curry. 632 00:30:41,800 --> 00:30:43,240 But now I don't have any spices, 633 00:30:43,240 --> 00:30:45,160 so I'm going to work with what I have. 634 00:30:45,160 --> 00:30:48,040 Yep. And you're making your coconut milk from fresh coconut? 635 00:30:48,040 --> 00:30:49,480 Yes. Old school. 636 00:30:49,480 --> 00:30:51,480 Just the way we used to back home. 637 00:30:51,480 --> 00:30:52,840 Amazing. 638 00:30:53,960 --> 00:30:55,440 Ah, thank you so much. Please smash this. 639 00:30:55,440 --> 00:30:56,720 Thank you. 640 00:30:56,720 --> 00:31:00,280 I love the colour of a beetroot pumpkin soup. 641 00:31:00,280 --> 00:31:02,600 It is just the brightest pink. 642 00:31:02,600 --> 00:31:06,680 It fills me with happiness on a cold winter's day. 643 00:31:06,680 --> 00:31:08,240 That's the truth. 644 00:31:09,320 --> 00:31:11,080 You've had 15 minutes. 645 00:31:11,080 --> 00:31:12,920 You have one hour to go. 646 00:31:12,920 --> 00:31:15,360 (CHEERING AND APPLAUSE) 647 00:31:23,160 --> 00:31:26,000 JOSH: I am making a prawn and lobster bisque. 648 00:31:27,080 --> 00:31:29,880 I'm just trying to use ingredients that are available 649 00:31:29,880 --> 00:31:31,880 to pack as much flavour as I can. 650 00:31:33,000 --> 00:31:37,200 I don't know if 75 minutes is enough to make a fantastic bisque, 651 00:31:37,200 --> 00:31:39,600 but it's elimination. 652 00:31:39,600 --> 00:31:41,440 I've got to do the best I can. 653 00:31:45,000 --> 00:31:46,360 Caught red-handed. 654 00:31:47,680 --> 00:31:50,480 I'm using beetroot. Something a little different. 655 00:31:50,480 --> 00:31:53,000 And I'm making it up as I go. 656 00:31:53,000 --> 00:31:54,560 Coming out of my head. 657 00:31:54,560 --> 00:31:56,560 (CHUCKLES) 658 00:31:56,560 --> 00:31:59,720 Probably is a bit risky on elimination, but then again, 659 00:31:59,720 --> 00:32:01,680 you know, what's life without a few risks? 660 00:32:01,680 --> 00:32:03,320 It's no fun, is it, really? 661 00:32:03,320 --> 00:32:05,240 Hey, Steve. How are you? 662 00:32:05,240 --> 00:32:08,000 What is going on here? Are you acting out 663 00:32:08,000 --> 00:32:09,320 a trauma bond here? 664 00:32:09,320 --> 00:32:10,720 That's right. 665 00:32:10,720 --> 00:32:13,200 It's going to be Stevo's take on ravioli, but... 666 00:32:13,200 --> 00:32:14,280 BOTH: Ooh! 667 00:32:14,280 --> 00:32:17,640 ..I'm actually going to use the beets as the skins 668 00:32:17,640 --> 00:32:20,160 for the ravioli, rather than pasta. Fancy! 669 00:32:20,160 --> 00:32:22,760 Right. And fill them. 670 00:32:22,760 --> 00:32:24,240 So is this one here? 671 00:32:24,240 --> 00:32:27,240 Yeah. I'm going to slice it down more. 672 00:32:27,240 --> 00:32:29,200 Yeah, I was going to say, that's pretty thick. 673 00:32:29,200 --> 00:32:30,640 Yeah, a bit fat. Yeah. Yep. Yeah. 674 00:32:30,640 --> 00:32:31,720 And the filling? 675 00:32:31,720 --> 00:32:34,120 Ricotta, bit of goat's cheese... 676 00:32:34,120 --> 00:32:35,440 And then, is this also the sauce? 677 00:32:35,440 --> 00:32:38,360 This is going to be black garlic sauce. 678 00:32:38,360 --> 00:32:40,320 And I'm going to make a puree from the leek. 679 00:32:40,320 --> 00:32:42,600 Wow, OK. Some heavy hitters. 680 00:32:43,520 --> 00:32:45,400 Have you done this before? Never. 681 00:32:45,400 --> 00:32:46,920 Freaks me out. 682 00:32:48,160 --> 00:32:49,600 This is something you dreamt up 683 00:32:49,600 --> 00:32:50,880 as you stood in front of that pantry. 684 00:32:50,880 --> 00:32:52,560 Well, yeah, I just looked at it and thought, 685 00:32:52,560 --> 00:32:54,720 "I'm going to do something with the beetroots." 686 00:32:54,720 --> 00:32:56,160 You've never done this technique before? 687 00:32:56,160 --> 00:32:57,360 No. 688 00:32:57,360 --> 00:33:00,120 If that doesn't work, you have puree, puree, sauce. 689 00:33:00,120 --> 00:33:02,200 Yes, it won't be so good. 690 00:33:02,200 --> 00:33:03,960 Like, get a backup plan. 691 00:33:16,040 --> 00:33:17,360 Get a backup plan. 692 00:33:20,200 --> 00:33:22,200 Good luck. Thank you. 693 00:33:25,000 --> 00:33:28,120 So, Andy told me I should have a backup plan... 694 00:33:29,360 --> 00:33:30,880 ..but, um, I haven't, really. 695 00:33:33,240 --> 00:33:36,120 If I take a few risks, I don't mind. 696 00:33:36,120 --> 00:33:38,520 I'm going to do Stevo's ravioli. 697 00:33:38,520 --> 00:33:41,280 So, instead of pasta, I'm going to use beetroot. 698 00:33:41,280 --> 00:33:43,400 It's going to be filled like a ravioli. 699 00:33:43,400 --> 00:33:46,040 Poaching it in chicken stock. 700 00:33:46,040 --> 00:33:47,840 Do I have a backup plan? 701 00:33:47,840 --> 00:33:50,360 Roast beetroots? I don't think so. 702 00:33:50,360 --> 00:33:52,240 I'm going to go with my gut and just do it. 703 00:33:54,280 --> 00:33:55,880 Just can't believe he's doing that. 704 00:33:55,880 --> 00:33:58,240 I'm banking on this working. 705 00:33:58,240 --> 00:34:00,600 If I go for the backup plan, then maybe the main plan 706 00:34:00,600 --> 00:34:02,240 won't be any good. 707 00:34:02,240 --> 00:34:03,960 I'm scared. Yeah. 708 00:34:05,120 --> 00:34:07,600 Would you mind standing right here? 709 00:34:07,600 --> 00:34:08,920 Glasses off. 710 00:34:08,920 --> 00:34:10,000 OK. 711 00:34:10,000 --> 00:34:12,080 Sure. What would you like me to do? 712 00:34:12,080 --> 00:34:14,240 I want to put your tastebuds to the test. 713 00:34:14,240 --> 00:34:15,400 OK. 714 00:34:17,560 --> 00:34:19,800 OK, that's a food, obviously. 715 00:34:20,880 --> 00:34:22,080 Melon. 716 00:34:22,080 --> 00:34:24,360 Is it? Is that your final answer? 717 00:34:24,360 --> 00:34:25,800 (LAUGHTER) 718 00:34:25,800 --> 00:34:27,480 No, it's lime. Sorry, it's lime. 719 00:34:27,480 --> 00:34:28,960 It is lime. 720 00:34:28,960 --> 00:34:30,400 Yeah. 721 00:34:30,400 --> 00:34:31,600 Wait? 722 00:34:34,520 --> 00:34:35,640 Oh, bloody hell. 723 00:34:35,640 --> 00:34:36,880 French. 724 00:34:38,000 --> 00:34:39,440 Camembert rustique. 725 00:34:40,560 --> 00:34:42,920 And it's about four-years-old. 726 00:34:42,920 --> 00:34:43,960 It's not strong enough. 727 00:34:43,960 --> 00:34:45,080 Correct. 728 00:34:45,080 --> 00:34:47,120 Are you enjoying yourself, Sofia? 729 00:34:50,280 --> 00:34:51,840 You know what? 730 00:34:51,840 --> 00:34:54,120 (LAUGHS) What? 731 00:34:54,120 --> 00:34:56,200 I can't even work this out. (LAUGHS) 732 00:34:56,200 --> 00:34:57,880 It's terrible. Do you know what? 733 00:34:57,880 --> 00:34:59,800 I'll get you another piece. Stay there. 734 00:34:59,800 --> 00:35:02,160 What the hell smells like that? 735 00:35:02,160 --> 00:35:03,800 Palm out, please. 736 00:35:11,200 --> 00:35:12,840 I'm looking at the clock, 737 00:35:12,840 --> 00:35:15,040 and it says you've got 45 minutes to go. 738 00:35:15,040 --> 00:35:17,080 (CHEERING AND APPLAUSE) 739 00:35:29,960 --> 00:35:31,640 Did you go cut up a dragon fruit? 740 00:35:33,080 --> 00:35:34,200 Merde! 741 00:35:34,200 --> 00:35:35,360 (LAUGHS) 742 00:35:36,800 --> 00:35:40,600 I don't have my superpower now because there is zero spice 743 00:35:40,600 --> 00:35:43,440 that I can see for my pumpkin beetroot soup. 744 00:35:43,440 --> 00:35:46,080 So, I have to tap into my creative side today 745 00:35:46,080 --> 00:35:48,640 and extract flavour with whatever I have. 746 00:35:48,640 --> 00:35:51,760 Ooh! What are you doing there? That's coconut milk. 747 00:35:51,760 --> 00:35:53,880 Why do you separate your coconut? 748 00:35:53,880 --> 00:35:56,040 Chef, because we don't... The milk is made like this. 749 00:35:56,040 --> 00:35:57,720 It's soaked in hot water. 750 00:35:57,720 --> 00:35:59,240 Sorry, one minute. Pen. 751 00:35:59,240 --> 00:36:01,400 I'm learning with you, yes? Really? I don't know, is it? 752 00:36:01,400 --> 00:36:03,400 I am. There's things that I'm learning too, of course. 753 00:36:03,400 --> 00:36:07,160 Yeah, so this is basically rehydrating the desiccated coconut. 754 00:36:07,160 --> 00:36:09,240 I've blitzed it. 755 00:36:09,240 --> 00:36:10,680 And then, the milk has come out. 756 00:36:10,680 --> 00:36:13,200 So, you think this will have more flavours than if you are 757 00:36:13,200 --> 00:36:14,320 using a cream? 758 00:36:14,320 --> 00:36:18,520 No. Cream tin would be much better, Chef, but we don't have any. 759 00:36:18,520 --> 00:36:19,560 Of course. Yes. 760 00:36:19,560 --> 00:36:21,520 Can't be in a cube. Yeah, we don't have any, yeah. 761 00:36:21,520 --> 00:36:23,280 Of course. So, I have to pivot. 762 00:36:23,280 --> 00:36:24,880 I'm going back on my cloud and leave you alone. 763 00:36:24,880 --> 00:36:27,320 No, Chef. Thank you so much. 764 00:36:27,320 --> 00:36:31,520 I'm worried that a pumpkin and beetroot soup 765 00:36:31,520 --> 00:36:32,960 could be too sweet. 766 00:36:32,960 --> 00:36:35,640 So, I'm going to add these butter-fried prawns 767 00:36:35,640 --> 00:36:38,440 for a savoury element to balance the dish. 768 00:36:38,440 --> 00:36:40,040 OK. So, I've got to do my prawns, 769 00:36:40,040 --> 00:36:42,360 which should not take too much time to cook. 770 00:36:42,360 --> 00:36:44,520 But I do want to cook them perfectly, 771 00:36:44,520 --> 00:36:47,360 and I'm going to toss some of the garnishes. 772 00:36:47,360 --> 00:36:49,840 Cubes of pumpkin got me into trouble. 773 00:36:49,840 --> 00:36:53,400 I'm hoping these cubes of pumpkin are going to be my ticket 774 00:36:53,400 --> 00:36:54,760 out of elimination. 775 00:36:58,400 --> 00:37:00,000 BOTH: Hey, Mimi. Hi. 776 00:37:00,000 --> 00:37:03,000 So, are you doing the usual, Mimi, and doing 10,000 things? 777 00:37:03,000 --> 00:37:04,360 Looks that way. Yep, yep. 778 00:37:04,360 --> 00:37:08,160 So, I'm doing tonkotsu oats. 779 00:37:08,160 --> 00:37:09,880 Wow. 780 00:37:09,880 --> 00:37:11,320 It's a savoury porridge. Yep, right. 781 00:37:11,320 --> 00:37:14,120 Ah. Inspired by ramen. 782 00:37:14,120 --> 00:37:15,760 And the pork belly is in the pressure cooker. Yep. 783 00:37:15,760 --> 00:37:18,240 You're going to use the broth, obviously, as your stock. Yep. 784 00:37:18,240 --> 00:37:20,720 And then, are you going to use the belly, as well, through the porridge? 785 00:37:20,720 --> 00:37:23,760 Yeah. I'm using pickled leeks. I don't have scallions. 786 00:37:23,760 --> 00:37:25,920 Ginger is going, buttered corn. 787 00:37:25,920 --> 00:37:28,560 The black garlic is going to be my best friend. Yeah. 788 00:37:28,560 --> 00:37:30,080 It's going to look like a bowl of ramen. 789 00:37:30,080 --> 00:37:32,480 That's a very ambitious cook you've planned out. 790 00:37:32,480 --> 00:37:33,520 Yeah. 791 00:37:33,520 --> 00:37:36,320 I feel like I'm on a roll, although the roll is like this. 792 00:37:36,320 --> 00:37:38,080 Yeah. But I'm going to embrace it. 793 00:37:38,080 --> 00:37:40,480 I've gotten to know this kitchen more and more with every cook, 794 00:37:40,480 --> 00:37:42,240 even though there are bad cooks and good cooks. 795 00:37:42,240 --> 00:37:43,520 Yeah. Yeah. 796 00:37:43,520 --> 00:37:45,640 I love your attitude. I love it, too. 797 00:37:45,640 --> 00:37:49,080 Wow, that is... How good is that? I love it. I love it. 798 00:37:51,520 --> 00:37:55,480 I feel like I really need a moment of redemption. 799 00:37:55,480 --> 00:37:57,560 I feel like I haven't quite defined myself, 800 00:37:57,560 --> 00:37:59,240 felt comfortable in this kitchen. 801 00:37:59,240 --> 00:38:01,920 Flipping the script on this elimination - 802 00:38:01,920 --> 00:38:03,240 it's not I have to cook. 803 00:38:03,240 --> 00:38:05,600 I GET to cook in the MasterChef kitchen. 804 00:38:05,600 --> 00:38:08,520 You have 30 minutes to go! 805 00:38:08,520 --> 00:38:10,320 (CHEERING AND APPLAUSE) 806 00:38:16,440 --> 00:38:17,520 Yeah! 807 00:38:17,520 --> 00:38:19,200 It smells of coconut milk. 808 00:38:19,200 --> 00:38:20,280 Yeah. 809 00:38:21,360 --> 00:38:24,240 I've got the bisque ready to go. 810 00:38:24,240 --> 00:38:26,040 I need to reduce it a little bit. 811 00:38:26,040 --> 00:38:28,880 I'm gonna need to start cooking the prawns and the lobster 812 00:38:28,880 --> 00:38:32,240 and then start getting my plating stuff ready, as well. 813 00:38:32,240 --> 00:38:34,840 SNEZANA: Josh, what he's doing is really smart 814 00:38:34,840 --> 00:38:37,480 because there's no herbs, there's no spices, 815 00:38:37,480 --> 00:38:41,080 but his shells and prawn heads, making stock out of it, 816 00:38:41,080 --> 00:38:43,280 that's going to add great flavour. 817 00:38:43,280 --> 00:38:45,400 How's it tasting? Tastes great. 818 00:38:45,400 --> 00:38:47,280 Yeah. I bet it would. 819 00:38:51,160 --> 00:38:54,680 I'm making asado, Argentinean barbecue 820 00:38:54,680 --> 00:38:56,000 with salsa criolla. 821 00:38:56,000 --> 00:38:58,640 That is a salsa that we make in Argentina. 822 00:38:58,640 --> 00:39:00,160 It's mild. It's not spicy. 823 00:39:00,160 --> 00:39:02,520 And domino potatoes. 824 00:39:02,520 --> 00:39:05,840 Argentina asado is like a basic Sunday meal. 825 00:39:05,840 --> 00:39:07,840 Very rustic, very homemade. 826 00:39:07,840 --> 00:39:10,640 So, I have to refine this dish. 827 00:39:10,640 --> 00:39:12,440 My salsa is ready to go... 828 00:39:14,280 --> 00:39:16,120 ..cut tiny, tiny, tiny 829 00:39:16,120 --> 00:39:19,200 so I get it more delicate on top of the steak. 830 00:39:19,200 --> 00:39:20,640 What is this? (LAUGHS) 831 00:39:22,280 --> 00:39:24,720 Look at that! What is this spoon? 832 00:39:24,720 --> 00:39:27,880 I'm just waiting for the potatoes to be totally crispy. 833 00:39:27,880 --> 00:39:28,920 I'm feeling good. 834 00:39:28,920 --> 00:39:30,360 Got a barbecue here. 835 00:39:30,360 --> 00:39:32,360 The smells, the meat. 836 00:39:32,360 --> 00:39:34,320 Amazing. The people screaming. 837 00:39:34,320 --> 00:39:37,080 Is that chorizo, Juan? Choricito. 838 00:39:37,080 --> 00:39:39,160 Choricito! Choripan. 839 00:39:40,480 --> 00:39:43,400 I know I'm cooking a very simple dish, 840 00:39:43,400 --> 00:39:45,680 but I really want to share 841 00:39:45,680 --> 00:39:47,280 the Argentinean food with the world. 842 00:39:47,280 --> 00:39:49,160 For me, it's just pure happiness. 843 00:39:49,160 --> 00:39:51,880 It's like...oh, an explosion of delicious flavours. 844 00:39:51,880 --> 00:39:54,120 So I hope they get that... 845 00:39:54,120 --> 00:39:57,040 ..that taste of what I'm saying about the Argentinean food. 846 00:39:57,040 --> 00:40:00,240 Like, it's simple, but it doesn't need anything else. 847 00:40:01,560 --> 00:40:03,160 Let's go, Lil. 848 00:40:03,160 --> 00:40:05,080 LILY: 20 minutes to go. 849 00:40:05,080 --> 00:40:07,040 I've seared off the chicken. 850 00:40:07,040 --> 00:40:08,640 I need to get that in the oven. 851 00:40:08,640 --> 00:40:12,200 I want it to just be cooked through and yum. 852 00:40:12,200 --> 00:40:14,640 With a chicken Maryland, you cannot cut into it, 853 00:40:14,640 --> 00:40:17,880 so you cannot know if it's cooked until tasting. 854 00:40:17,880 --> 00:40:20,040 So, I'm using a meat probe. 855 00:40:20,040 --> 00:40:21,560 I'm going to try and get 74, 856 00:40:21,560 --> 00:40:23,400 but I'm going to pull it out early, at 72. 857 00:40:25,920 --> 00:40:28,920 I'm thinking, "Oh, should I do the other chicken that I butchered?" 858 00:40:28,920 --> 00:40:32,080 But there is no time, and I need to focus on this one - 859 00:40:32,080 --> 00:40:34,680 just get this one done well. 860 00:40:34,680 --> 00:40:37,320 Pink chicken means you're really unwell and you get looked after 861 00:40:37,320 --> 00:40:39,040 by me in hospital. 862 00:40:40,520 --> 00:40:41,920 Lily. Hello. 863 00:40:41,920 --> 00:40:44,760 Hi, Lil. I just want to do, like, me, 864 00:40:44,760 --> 00:40:46,560 and I don't want to overcomplicate. 865 00:40:46,560 --> 00:40:48,280 Chicken and mushroom sauce 866 00:40:48,280 --> 00:40:50,840 has, like, been done to death for years. 867 00:40:50,840 --> 00:40:53,680 I know. And there's some really heavy and boring versions. 868 00:40:54,880 --> 00:40:55,960 I'm hoping... 869 00:40:55,960 --> 00:40:59,520 What is going to be there to kind of break through? 870 00:40:59,520 --> 00:41:01,520 You said "creamy" mushroom sauce. 871 00:41:01,520 --> 00:41:03,440 It will be less creamy - just mushroom sauce. 872 00:41:03,440 --> 00:41:05,440 Like, because I don't have cream. 873 00:41:05,440 --> 00:41:07,120 We need to bring this up a notch. 874 00:41:07,120 --> 00:41:08,120 Yeah. 875 00:41:08,120 --> 00:41:10,240 Good luck, Lil. Thank you, guys. 876 00:41:10,240 --> 00:41:13,840 I want the sauce to be thick enough that it's not, like, gravy vibes. 877 00:41:13,840 --> 00:41:16,560 I want, like, sauce, not, like, jus. 878 00:41:16,560 --> 00:41:18,240 I want to thicken it. 879 00:41:18,240 --> 00:41:20,400 Butter? I don't know. 880 00:41:20,400 --> 00:41:21,640 Butter. 881 00:41:21,640 --> 00:41:23,800 Cream cheese? 882 00:41:23,800 --> 00:41:27,920 I don't have cream, but I do have some cream cheese. 883 00:41:27,920 --> 00:41:29,360 (SIGHS) 884 00:41:29,360 --> 00:41:31,760 So, I added a bit of cream cheese, mindful that I don't want the sauce 885 00:41:31,760 --> 00:41:34,560 to split with too much cheese and all this shenanigans. 886 00:41:39,440 --> 00:41:42,160 (SIGHS) Oh! 887 00:41:42,160 --> 00:41:43,880 And then, it starts clumping. 888 00:41:45,320 --> 00:41:46,880 Uh...panic. 889 00:41:48,240 --> 00:41:50,240 What if I put Philadelphia in, off heat? 890 00:41:50,240 --> 00:41:51,960 It's going to be clumpy still. 891 00:41:51,960 --> 00:41:54,120 Ooh. 892 00:41:55,120 --> 00:41:56,960 My dish has only three elements, 893 00:41:56,960 --> 00:41:59,200 and I've just ruined the sauce. 894 00:42:11,520 --> 00:42:13,880 I'm thickening mushroom sauce with some cream cheese 895 00:42:13,880 --> 00:42:16,520 for my chicken Maryland and charred leek, 896 00:42:16,520 --> 00:42:18,400 but it's clumping. 897 00:42:18,400 --> 00:42:19,480 Oh! 898 00:42:20,880 --> 00:42:22,520 A moment of self-doubt crept in 899 00:42:22,520 --> 00:42:24,680 of, "I've ruined the sauce." 900 00:42:24,680 --> 00:42:27,040 And then, I'm like, "Nah, you just need to simmer the hell out of it. 901 00:42:27,040 --> 00:42:28,040 "Keep stirring it." 902 00:42:28,040 --> 00:42:30,240 As it heats a little bit, like, I take it off the heat. 903 00:42:30,240 --> 00:42:31,760 I'm trying all sorts of different things, 904 00:42:31,760 --> 00:42:34,040 and it starts to come together, which is good. 905 00:42:35,160 --> 00:42:36,840 Oh, my God. 906 00:42:36,840 --> 00:42:38,760 I'm so stressed. 907 00:42:38,760 --> 00:42:40,280 Taste good? 908 00:42:40,280 --> 00:42:42,040 It's tasting really yum. 909 00:42:42,040 --> 00:42:44,160 It's really nice and creamy. 910 00:42:44,160 --> 00:42:46,320 Let's go, Lily! 911 00:42:47,760 --> 00:42:51,480 But I keep having this wave of, like, "Oh, it's too simple. 912 00:42:51,480 --> 00:42:53,080 "Oh, it's too simple." 913 00:42:55,920 --> 00:42:58,280 Everyone's so good. 914 00:42:58,280 --> 00:43:00,640 I'm trying not to compare. 915 00:43:00,640 --> 00:43:02,680 Focusing on the positives. 916 00:43:02,680 --> 00:43:04,680 # Way-oh! # 917 00:43:04,680 --> 00:43:06,880 Remember, this is an elimination. 918 00:43:08,160 --> 00:43:09,680 You need to wow us. 919 00:43:10,720 --> 00:43:12,360 15 minutes to go. 920 00:43:12,360 --> 00:43:14,080 (CHEERING AND APPLAUSE) 921 00:43:22,240 --> 00:43:24,520 STEPHEN: All the elements for my beetroot ravioli, 922 00:43:24,520 --> 00:43:26,680 they've all got very powerful flavours. 923 00:43:26,680 --> 00:43:29,960 The ricotta, the goat cheese and lemon zest filling, 924 00:43:29,960 --> 00:43:32,000 pistachio puree, leek puree 925 00:43:32,000 --> 00:43:34,120 and black garlic sauce. 926 00:43:45,320 --> 00:43:47,640 All the elements from my beetroot ravioli, 927 00:43:47,640 --> 00:43:49,880 I think they'll go well together. 928 00:43:55,280 --> 00:43:56,760 Whoa! 929 00:43:56,760 --> 00:43:59,520 But I haven't had time to taste them all together. 930 00:44:03,120 --> 00:44:05,840 What's in that? Pistachios. 931 00:44:05,840 --> 00:44:07,920 And then, this is the filling? That's the filling, 932 00:44:07,920 --> 00:44:09,680 which I'm still working on. 933 00:44:11,240 --> 00:44:12,560 If these don't work... 934 00:44:12,560 --> 00:44:13,800 Yep, I'm in trouble. 935 00:44:13,800 --> 00:44:15,200 Yeah, I know. 936 00:44:19,480 --> 00:44:22,200 So, guys, how do you feel about the benches? 937 00:44:22,200 --> 00:44:24,440 There's 'play it safe' there's 'pushing the boat out' 938 00:44:24,440 --> 00:44:27,200 and everything in the middle, isn't there? POH: Yeah, yeah, yeah, yeah, yeah. 939 00:44:27,200 --> 00:44:29,280 On the plus side, we are definitely looking forward 940 00:44:29,280 --> 00:44:30,960 to Mimi's dish, aren't we? I'm so excited. 941 00:44:30,960 --> 00:44:35,480 She's using the oats as porridge but with pork belly. 942 00:44:35,480 --> 00:44:38,280 And then, she's got all these other little things going on with corn 943 00:44:38,280 --> 00:44:40,760 and the black garlic and ginger. Yeah, and there's ginger. 944 00:44:43,560 --> 00:44:45,920 It feels a bit like a 'screw you' porridge. Yeah. 945 00:44:45,920 --> 00:44:47,720 It is. Yeah, it is. Yeah, yeah, yeah. 946 00:44:47,720 --> 00:44:51,200 It's meat, garlic prawns, pumpkin and beetroot soup 947 00:44:51,200 --> 00:44:52,320 based on a curry. 948 00:44:52,320 --> 00:44:55,480 But she doesn't have any spices, 949 00:44:55,480 --> 00:44:57,360 so it's not a curry - it's a soup. Wow. 950 00:44:59,000 --> 00:45:02,800 Steve - he's doing this, like, really creative dish. 951 00:45:02,800 --> 00:45:05,400 Beetroot ravioli. 952 00:45:05,400 --> 00:45:07,120 So, I just went and tasted. 953 00:45:07,120 --> 00:45:10,520 There's some really heavy-hitting flavours there. 954 00:45:10,520 --> 00:45:13,120 He's had black garlic in the broth. 955 00:45:13,120 --> 00:45:16,160 And then, he's also putting black garlic in the leek puree. 956 00:45:16,160 --> 00:45:19,920 For me, it's going to need an absolute deft touch 957 00:45:19,920 --> 00:45:21,640 if it works as a whole dish. 958 00:45:23,520 --> 00:45:25,360 I'm really worried about Juan. 959 00:45:25,360 --> 00:45:26,800 It's a very traditional dish. 960 00:45:26,800 --> 00:45:29,200 He's doing Argentinean barbecue 961 00:45:29,200 --> 00:45:31,520 with a salsa and some domino potatoes. 962 00:45:31,520 --> 00:45:33,360 I feel like if you're going to do a dish like that, 963 00:45:33,360 --> 00:45:36,080 every element has to be refined. 964 00:45:36,080 --> 00:45:38,520 Domino potatoes would have to be immaculate. 965 00:45:38,520 --> 00:45:40,120 Yeah. 966 00:45:40,120 --> 00:45:42,200 Good crunch. Yummy. 967 00:45:45,000 --> 00:45:49,080 Five minutes gives me enough time to plate up, and I'm thinking, 968 00:45:49,080 --> 00:45:51,560 "I can make this dish look more refined." 969 00:45:51,560 --> 00:45:54,840 I'm going to put some chorizo bites and manchego cheese 970 00:45:54,840 --> 00:45:56,360 on top of this potatoes, 971 00:45:56,360 --> 00:45:59,280 with the salsa beautifully on top of the steak. 972 00:46:01,520 --> 00:46:04,720 Like, I impressed myself because it's a very simple dish... 973 00:46:06,360 --> 00:46:08,760 ..and it looks like something that I would get in a restaurant. 974 00:46:08,760 --> 00:46:11,280 Everyone, allez, allez! Three minutes left! 975 00:46:11,280 --> 00:46:13,400 (CHEERING AND APPLAUSE) Three minutes! 976 00:46:22,320 --> 00:46:24,480 Nice, Mimi. That looks sick. 977 00:46:25,760 --> 00:46:27,040 Mim? Yeah. 978 00:46:27,040 --> 00:46:28,320 Are you putting it on top? 979 00:46:28,320 --> 00:46:30,560 Yeah. Will it sink? 980 00:46:30,560 --> 00:46:32,480 Nah. Alright. 981 00:46:37,240 --> 00:46:39,920 Two minutes to go! (CHEERING AND APPLAUSE) 982 00:46:46,200 --> 00:46:48,840 STEPHEN: I am taking a little bit of time to plate up 983 00:46:48,840 --> 00:46:50,640 because I want it to look elegant. 984 00:46:50,640 --> 00:46:52,040 I've got my raviolis. 985 00:46:52,040 --> 00:46:54,960 I'm going to pop the ricotta filling inside. 986 00:46:54,960 --> 00:46:56,040 They look great. 987 00:46:56,040 --> 00:46:58,840 In fact, you wouldn't even know they weren't pasta. 988 00:46:58,840 --> 00:47:01,320 I've got my leek puree and pistachio puree. 989 00:47:01,320 --> 00:47:03,640 I decided to bottle them up so I can squirt them 990 00:47:03,640 --> 00:47:05,360 onto the plate a bit easier. 991 00:47:05,360 --> 00:47:08,960 I've got the really nice, luscious black garlic sauce. 992 00:47:08,960 --> 00:47:10,680 Come on, mate! 993 00:47:10,680 --> 00:47:13,760 Come on, Steve! You've got it, Stevo. 994 00:47:13,760 --> 00:47:16,520 I grab the tea towel to wipe the bench down... 995 00:47:16,520 --> 00:47:18,120 (CLATTERING) Oh! 996 00:47:18,120 --> 00:47:19,680 Oh, la, la, la, la, la, la! 997 00:47:19,680 --> 00:47:21,400 (GASPING) 998 00:47:21,400 --> 00:47:23,840 Oh, no! Oh, no. 999 00:47:23,840 --> 00:47:26,120 Look what happened. 1000 00:47:26,120 --> 00:47:28,520 Oh, Steve! 1001 00:47:30,320 --> 00:47:31,400 I'm done. 1002 00:47:49,320 --> 00:47:50,600 (CLATTERING) Oh! 1003 00:47:50,600 --> 00:47:52,280 Oh, la, la, la, la, la, la! 1004 00:47:52,280 --> 00:47:53,480 (GASPS) 1005 00:47:53,480 --> 00:47:54,880 Oh, no! 1006 00:47:56,240 --> 00:47:57,600 Look what happened. 1007 00:47:57,600 --> 00:47:58,880 STEPHEN: Oh, my God. 1008 00:47:59,960 --> 00:48:03,240 My beetroot ravioli looked spectacular, 1009 00:48:03,240 --> 00:48:06,720 but now it's ruined and I'm like...my heart sinks. 1010 00:48:06,720 --> 00:48:08,960 I'm thinking, "I'm definitely going home now." 1011 00:48:08,960 --> 00:48:10,680 Come on, Steve. It's alright. 1012 00:48:10,680 --> 00:48:12,400 What are you gonna do? Go and get another plate. 1013 00:48:12,400 --> 00:48:13,720 Go and get another plate. 1014 00:48:13,720 --> 00:48:15,920 Go! Come on Steve! Go, go! Go, Steve! 1015 00:48:17,560 --> 00:48:19,000 Come on, mate! 1016 00:48:19,000 --> 00:48:20,320 Come on, Steve! 1017 00:48:22,760 --> 00:48:24,200 SAVINDRI: Picasso over here! 1018 00:48:26,080 --> 00:48:28,000 I've got my cubes of beetroot. 1019 00:48:28,000 --> 00:48:29,520 I've got my cubes of pumpkin, 1020 00:48:29,520 --> 00:48:33,080 beautiful prawns in this beautiful, vibrant soup. 1021 00:48:33,080 --> 00:48:34,720 It's so pretty. 1022 00:48:34,720 --> 00:48:37,880 It's as beautiful as a painter's palette. 1023 00:48:37,880 --> 00:48:42,680 And that gives me an idea to actually paint my plate of food. 1024 00:48:42,680 --> 00:48:44,000 (SNEZANA GASPS) 1025 00:48:44,000 --> 00:48:45,160 Who are you, Sumeet? 1026 00:48:45,160 --> 00:48:46,960 Painter. I know, who am I? 1027 00:48:46,960 --> 00:48:49,160 As funny as it sounds, 1028 00:48:49,160 --> 00:48:50,720 me in a black apron for the fourth time, 1029 00:48:50,720 --> 00:48:52,920 I am loving every minute of this. 1030 00:48:52,920 --> 00:48:54,320 I've learned to love the energy of it. 1031 00:48:54,320 --> 00:48:55,760 You know, the high, the low, 1032 00:48:55,760 --> 00:48:58,000 the pumping of the blood, everything. All of it. 1033 00:48:58,000 --> 00:49:01,160 Oh, Sumeet, love the way... Your technique. 1034 00:49:05,160 --> 00:49:07,240 Come on, Steve-O. You got this. You're fine. 1035 00:49:07,240 --> 00:49:08,800 There's your broth. 1036 00:49:10,440 --> 00:49:12,160 It doesn't have to be all of them. 1037 00:49:13,520 --> 00:49:15,520 Go, Stevo! You got it, mate. 1038 00:49:15,520 --> 00:49:17,240 Steady hands. 1039 00:49:17,240 --> 00:49:21,080 100 ingredients, but just one minute left! 1040 00:49:21,080 --> 00:49:23,160 Come on! (CHEERING AND APPLAUSE) 1041 00:49:25,960 --> 00:49:28,880 I've left just enough time to get the seafood cooked properly. 1042 00:49:30,560 --> 00:49:32,320 The bisque - 1043 00:49:32,320 --> 00:49:33,440 I think it looks good. 1044 00:49:34,720 --> 00:49:35,800 Good, Josh? 1045 00:49:35,800 --> 00:49:36,880 Perfect. 1046 00:49:36,880 --> 00:49:38,920 Awesome, mate. (SIGHS) 1047 00:49:38,920 --> 00:49:42,640 And I'm just hoping that I'm doing enough to stay out of the bottom. 1048 00:49:42,640 --> 00:49:44,080 I want to be here for the long run 1049 00:49:44,080 --> 00:49:47,120 and show my kids at home that I gave this my best shot, 1050 00:49:47,120 --> 00:49:48,360 I gave it my all. 1051 00:49:49,360 --> 00:49:51,640 30 seconds! 1052 00:49:51,640 --> 00:49:53,880 (CHEERING AND APPLAUSE) 1053 00:49:53,880 --> 00:49:55,760 Cme on, Lils! 1054 00:49:55,760 --> 00:49:57,840 LILY: My mushroom sauce is delicious. 1055 00:49:57,840 --> 00:50:00,960 The Maryland chicken gets up to 74. 1056 00:50:00,960 --> 00:50:02,160 Stunning. 1057 00:50:02,160 --> 00:50:04,600 I'm just hoping that it's cooked all the way through. 1058 00:50:04,600 --> 00:50:06,760 I've got everything, just waiting on the leek. 1059 00:50:06,760 --> 00:50:10,240 Leeks, I want the bite, but I need to just blast these 1060 00:50:10,240 --> 00:50:12,120 to make sure they're cooked through. 1061 00:50:12,120 --> 00:50:15,320 It's a simple dish, so it needs to be perfect. 1062 00:50:15,320 --> 00:50:17,320 (CHEERING AND APPLAUSE) 1063 00:50:18,680 --> 00:50:20,480 ANDY: Here we go, gantry! 1064 00:50:20,480 --> 00:50:21,520 10... 1065 00:50:21,520 --> 00:50:24,520 ALL: Nine, eight, seven, 1066 00:50:24,520 --> 00:50:26,760 six, five, 1067 00:50:26,760 --> 00:50:28,480 four, three, 1068 00:50:28,480 --> 00:50:30,080 two, one! 1069 00:50:30,080 --> 00:50:33,280 Yes! (CHEERING AND APPLAUSE) 1070 00:50:38,600 --> 00:50:40,000 Sumeet. 1071 00:50:44,960 --> 00:50:46,880 Amazing, Steve. You did it! Good job. 1072 00:50:48,560 --> 00:50:49,960 Good save, Steve. 1073 00:50:49,960 --> 00:50:51,600 I'm not overly happy with the plating. 1074 00:50:51,600 --> 00:50:54,480 It just wasn't what I had pictured in my head. 1075 00:50:54,480 --> 00:50:59,320 But my biggest concern is I intended to have a couple of minutes 1076 00:50:59,320 --> 00:51:03,120 at the end to check all the flavours and make sure they're all working. 1077 00:51:03,120 --> 00:51:06,880 But obviously, replating it changed that whole plan, 1078 00:51:06,880 --> 00:51:10,560 and now I don't know exactly what it's going to taste like. 1079 00:51:10,560 --> 00:51:11,880 Oh, well. 1080 00:51:23,560 --> 00:51:27,560 MIMI: Uh, first of all, hoping that I don't spill anything. 1081 00:51:27,560 --> 00:51:30,400 There's, like, a million things on the platter. 1082 00:51:30,400 --> 00:51:32,240 Hi, Mimi. 1083 00:51:32,240 --> 00:51:34,200 Trying really hard not to drop this. 1084 00:51:35,800 --> 00:51:38,320 Secondly, hoping to make oats great again. 1085 00:51:38,320 --> 00:51:39,760 What did you make? 1086 00:51:39,760 --> 00:51:41,320 Tonkotsu. 1087 00:51:41,320 --> 00:51:44,880 So, Japanese pork ramen-inspired savoury oatmeal. 1088 00:51:46,840 --> 00:51:48,360 It's quite deviant. 1089 00:51:48,360 --> 00:51:51,520 This is what happens when oats gets its villain arc. 1090 00:51:51,520 --> 00:51:53,360 Yeah. (LAUGHTER) 1091 00:51:53,360 --> 00:51:54,360 Yeah, 1092 00:51:54,360 --> 00:51:56,320 It feels like you've turned a bit of a corner. 1093 00:51:56,320 --> 00:51:58,360 This is the first time in this competition 1094 00:51:58,360 --> 00:52:01,120 where I've thought, "Ooh! She's a bit fierce." 1095 00:52:02,600 --> 00:52:04,800 For some reason, today just brought me back 1096 00:52:04,800 --> 00:52:06,960 to, like, "Dude, 1097 00:52:06,960 --> 00:52:08,920 "you're in the MasterChef kitchen. 1098 00:52:08,920 --> 00:52:11,120 "Like, if you're freaking out, at least you're freaking out 1099 00:52:11,120 --> 00:52:13,680 "in the MasterChef kitchen." That's really true. 1100 00:52:13,680 --> 00:52:15,000 Yeah. 1101 00:52:15,000 --> 00:52:16,120 "And just embrace it," yeah. 1102 00:52:16,120 --> 00:52:18,760 Harness the beast. Yeah. 1103 00:52:18,760 --> 00:52:20,040 Thank you, Mimi. Thanks, Mimi. 1104 00:52:20,040 --> 00:52:21,520 Thank you. Thank you, guys, so much. 1105 00:52:23,680 --> 00:52:26,560 Do you think I should just stir the yolk through? 1106 00:52:26,560 --> 00:52:28,240 Yeah, stir it through. 1107 00:52:30,320 --> 00:52:32,080 OK. 1108 00:52:50,000 --> 00:52:52,800 I grew up with savoury porridge in the morning, 1109 00:52:52,800 --> 00:52:55,600 so this is just pure comfort to me. 1110 00:52:55,600 --> 00:52:57,720 It just feels so effortless. 1111 00:52:57,720 --> 00:52:59,480 I love all the little bits and pieces 1112 00:52:59,480 --> 00:53:01,200 that aren't familiar to me... Yeah. 1113 00:53:01,200 --> 00:53:02,800 ..which are the pickled leeks. 1114 00:53:02,800 --> 00:53:05,840 I just feel she's used that pantry so well. 1115 00:53:07,240 --> 00:53:10,720 That is an unbelievable bowl of food. 1116 00:53:10,720 --> 00:53:12,640 It's creative. 1117 00:53:12,640 --> 00:53:14,880 It's like a hug. 1118 00:53:14,880 --> 00:53:18,600 The textures, the pickle on the leek versus the fry on the ginger, 1119 00:53:18,600 --> 00:53:20,440 the little crispy bits of bacon. 1120 00:53:20,440 --> 00:53:21,960 The corn and black garlic - 1121 00:53:21,960 --> 00:53:23,760 that blew my mind. 1122 00:53:23,760 --> 00:53:25,320 Mmm. That really gave it some depth, 1123 00:53:25,320 --> 00:53:28,000 some body, some umami... And acidity, as well, I think. 1124 00:53:28,000 --> 00:53:29,560 Acidity, yeah. Yeah. 1125 00:53:29,560 --> 00:53:30,720 Magnifique. 1126 00:53:30,720 --> 00:53:32,480 Well done, Mimi. So happy for her. 1127 00:53:37,800 --> 00:53:39,480 Go on, Lil. Go on, Lils. 1128 00:53:39,480 --> 00:53:41,200 Good luck, Lily. 1129 00:53:41,200 --> 00:53:43,720 Walking up with my dish, I just feel sick. 1130 00:53:43,720 --> 00:53:48,080 I only have three elements, and I won't know if that chicken 1131 00:53:48,080 --> 00:53:51,200 is cooked until the judges try it. 1132 00:53:51,200 --> 00:53:53,280 POH: Lily, Lily. Hello. 1133 00:53:53,280 --> 00:53:54,800 SOFIA: Hey, Lil. 1134 00:53:54,800 --> 00:53:57,800 Being so simple, I just need everything to be perfect... 1135 00:53:59,600 --> 00:54:01,720 ..because otherwise, my time is up. 1136 00:54:10,840 --> 00:54:12,800 LILY: I've got a Chicken Maryland 1137 00:54:12,800 --> 00:54:15,040 with Mushroom Sauce and Charred Leek. 1138 00:54:15,040 --> 00:54:17,440 So, do you think your dish is a bit too simple? 1139 00:54:19,560 --> 00:54:24,200 Maybe, yeah, but this is the kind of food that I love. 1140 00:54:27,280 --> 00:54:30,680 So, do you think you are ready to make this as a living? 1141 00:54:32,760 --> 00:54:37,240 I think, for me, it's like a...this is scratching such an itch 1142 00:54:37,240 --> 00:54:40,720 of something that I've been thinking about for so long. 1143 00:54:40,720 --> 00:54:42,120 I know my vibe. 1144 00:54:42,120 --> 00:54:44,560 I know the kind of food that I love, 1145 00:54:44,560 --> 00:54:46,600 and I have a space that I like to create, 1146 00:54:46,600 --> 00:54:48,800 so I just need to take that forward with me. 1147 00:54:48,800 --> 00:54:50,720 Thank you. Merci beaucoup. 1148 00:54:50,720 --> 00:54:53,640 Thank you so much. Thank you. POH: Thanks, Lily. 1149 00:54:54,920 --> 00:54:56,480 We're on leek watch. 1150 00:54:56,480 --> 00:54:58,280 This is the green part. 1151 00:54:59,680 --> 00:55:02,960 And these take so long to cook. 1152 00:55:02,960 --> 00:55:05,000 I will be surprised if this is cooked. 1153 00:55:07,760 --> 00:55:09,640 (LEEK CRUNCHES) Ooh, yeah. 1154 00:55:09,640 --> 00:55:11,800 It's not cooked. The leeks are definitely crunchy. 1155 00:55:11,800 --> 00:55:14,440 Now she's left down to the chicken. 1156 00:55:17,840 --> 00:55:19,360 It's either bang-on... 1157 00:55:20,800 --> 00:55:22,400 ..or a little under. 1158 00:55:22,400 --> 00:55:24,160 It's right on the border. 1159 00:55:43,000 --> 00:55:44,760 This is a tough one 1160 00:55:44,760 --> 00:55:47,720 because having a Maryland, you never know how it's going to be cooked. 1161 00:55:47,720 --> 00:55:50,200 Yes, you can probe it all you want, but unless you get the probe 1162 00:55:50,200 --> 00:55:52,040 to the bone... 1163 00:55:52,040 --> 00:55:54,000 Because some of it is cooked nicely, 1164 00:55:54,000 --> 00:55:56,880 and then other parts are undercooked. 1165 00:55:58,440 --> 00:56:01,160 Why not cook two so you can taste one? 1166 00:56:01,160 --> 00:56:02,640 Exactly right. 1167 00:56:03,800 --> 00:56:06,040 But the sauce is lovely, 1168 00:56:06,040 --> 00:56:09,000 and she's packed a lot of flavour in there. 1169 00:56:10,160 --> 00:56:12,680 You know, I was looking for... to see what she would have done 1170 00:56:12,680 --> 00:56:14,760 with three components. 1171 00:56:14,760 --> 00:56:16,600 How can she impress us with that? 1172 00:56:16,600 --> 00:56:18,680 And I believed, I believe she could have done it. 1173 00:56:20,520 --> 00:56:23,440 And two of them are already a disaster. 1174 00:56:23,440 --> 00:56:25,920 Lil's definitely going to be vulnerable here. 1175 00:56:32,720 --> 00:56:34,320 Hello. Hello. 1176 00:56:34,320 --> 00:56:35,680 Hi, Sumeet. Hi, everyone. 1177 00:56:37,440 --> 00:56:38,560 Plate her up. 1178 00:56:40,440 --> 00:56:43,400 SOFIA: Great colour. Yeah, it's crazy beautiful. 1179 00:56:43,400 --> 00:56:44,480 Stunning. 1180 00:56:44,480 --> 00:56:46,360 Do you want to tell us what the whole dish is? 1181 00:56:47,440 --> 00:56:49,240 SUMEET: A Beetroot and Pumpkin Soup. 1182 00:56:49,240 --> 00:56:52,000 And I put some coconut milk in there. 1183 00:56:52,000 --> 00:56:54,280 And Butter Fried Prawns. 1184 00:56:54,280 --> 00:56:56,520 Did you boil the green top of the funnel? 1185 00:56:56,520 --> 00:56:58,760 Yes. Beautiful. 1186 00:56:58,760 --> 00:57:01,400 You're semi getting used to that black apron now, aren't you? 1187 00:57:01,400 --> 00:57:05,200 I know. I think I'm getting better at dealing with the pressure. 1188 00:57:05,200 --> 00:57:07,160 We're going to be good friends by the end of this. 1189 00:57:08,880 --> 00:57:10,840 Sumeet, thank you very much. Thank you. 1190 00:57:10,840 --> 00:57:13,360 Thank you, Sumeet. Thanks, guys. Thank you. 1191 00:57:13,360 --> 00:57:15,600 Gorgeous colour. Mmm. 1192 00:57:15,600 --> 00:57:18,960 I mean to combine pumpkins and beetroot together, 1193 00:57:18,960 --> 00:57:21,080 both very sweet, 1194 00:57:21,080 --> 00:57:22,360 it's quite daring. 1195 00:57:45,680 --> 00:57:47,560 First, I was seduced by the colours. 1196 00:57:47,560 --> 00:57:49,920 It's not too sweet. 1197 00:57:49,920 --> 00:57:52,200 A lot of depth in the flavour. 1198 00:57:52,200 --> 00:57:55,920 And the coconut milk mixed very well with it. 1199 00:57:55,920 --> 00:57:57,600 No spice. 1200 00:57:57,600 --> 00:57:59,920 She is very clever. Mmm. 1201 00:57:59,920 --> 00:58:02,360 Because the beetroot and the pumpkin soup was quite sweet, 1202 00:58:02,360 --> 00:58:06,400 it really...I really did like the savoury element of the prawn. 1203 00:58:06,400 --> 00:58:08,920 There's some good technique here, as well. 1204 00:58:08,920 --> 00:58:10,440 That soup, 1205 00:58:10,440 --> 00:58:12,680 that's one of my favourite things 1206 00:58:12,680 --> 00:58:14,400 I've had this competition, so far. 1207 00:58:14,400 --> 00:58:16,240 Easily. 1208 00:58:16,240 --> 00:58:19,040 It's just so beautiful. 1209 00:58:28,640 --> 00:58:31,520 Hello, mate. How are we going, guys? 1210 00:58:33,840 --> 00:58:35,440 What's the dish? 1211 00:58:35,440 --> 00:58:37,720 It's a Prawn and Lobster Bisque. 1212 00:58:41,760 --> 00:58:43,120 Thank you. Enjoy, guys. 1213 00:58:43,120 --> 00:58:44,800 Thanks, Josh. 1214 00:58:44,800 --> 00:58:47,560 I think it looks lovely. It looks beautiful. 1215 00:58:47,560 --> 00:58:50,200 Oh, what's that little secret squirrel? 1216 00:58:50,200 --> 00:58:52,680 Leaks. Leaks. 1217 00:59:16,280 --> 00:59:20,440 Bisque is an authentic dish from where I come from. 1218 00:59:20,440 --> 00:59:23,520 What he's done is made the perfect symphony. 1219 00:59:23,520 --> 00:59:25,840 The leeks are the perfect colours. 1220 00:59:25,840 --> 00:59:29,200 The prawns and the lobsters are cooked perfectly. 1221 00:59:30,400 --> 00:59:32,400 I am so pleased. 1222 00:59:32,400 --> 00:59:33,800 C'est incroyable. 1223 00:59:35,240 --> 00:59:36,360 That's a 10. 1224 00:59:36,360 --> 00:59:38,440 Like, to get the body... Yeah. 1225 00:59:38,440 --> 00:59:41,320 ..the acidity, the roundness of that broth... 1226 00:59:42,680 --> 00:59:46,960 There's just so many notches in sophistication to everything 1227 00:59:46,960 --> 00:59:48,880 that he's done. Yeah. 1228 00:59:48,880 --> 00:59:51,240 I'm so happy for him. Mm-hm. 1229 00:59:56,960 --> 00:59:59,240 Hi, Juan. Hello. Hello, guys. 1230 00:59:59,240 --> 01:00:01,640 So, Juan, what do you call this? 1231 01:00:01,640 --> 01:00:05,520 My take on an Asado Argentino, Argentinean barbecue, 1232 01:00:05,520 --> 01:00:09,080 Domino Potatoes and Chorizo Crisps. 1233 01:00:09,080 --> 01:00:10,800 Has a Salsa Criolla on top, so... 1234 01:00:10,800 --> 01:00:12,560 I don't know how to translate 'criolla', 1235 01:00:12,560 --> 01:00:14,440 but the sauce...Argentina, like... 1236 01:00:14,440 --> 01:00:16,720 Yeah, sauce. 1237 01:00:16,720 --> 01:00:19,120 What did you used to do when you were back home in Argentina? 1238 01:00:19,120 --> 01:00:20,520 So, I make board games. 1239 01:00:20,520 --> 01:00:22,200 I create board games. 1240 01:00:22,200 --> 01:00:25,120 I heard a rumour that you used to be a popstar. 1241 01:00:25,120 --> 01:00:26,760 What? No way. 1242 01:00:26,760 --> 01:00:28,400 Yeah. Many ages ago. 1243 01:00:28,400 --> 01:00:32,160 When I was 17, I was part of the reality show Popstars. 1244 01:00:32,160 --> 01:00:34,360 I cannot wait to Google you. 1245 01:00:36,360 --> 01:00:39,160 Oh, yes. Alright, we'll taste, mate. 1246 01:00:39,160 --> 01:00:41,960 Thanks, Juan. Thank you, guys. Thank you. 1247 01:00:41,960 --> 01:00:43,040 Thoughts? 1248 01:00:43,040 --> 01:00:44,760 It looks lovely, actually. Yeah. 1249 01:00:44,760 --> 01:00:48,160 I think your advice has done it good. 1250 01:00:48,160 --> 01:00:50,640 Let's hope he backs it up with flavour. 1251 01:01:08,640 --> 01:01:10,840 It was...it was just...it was a... 1252 01:01:12,640 --> 01:01:16,200 ..humble plate of food, you know? 1253 01:01:16,200 --> 01:01:18,040 It's an interesting one. I'm not in love with this. 1254 01:01:18,040 --> 01:01:20,640 This dish needed something. 1255 01:01:20,640 --> 01:01:22,160 I wish there was coriander. 1256 01:01:22,160 --> 01:01:24,040 I wish that there was parsley. 1257 01:01:24,040 --> 01:01:26,560 I don't know, I wasn't overly satisfied. 1258 01:01:26,560 --> 01:01:28,760 On an elimination day, 1259 01:01:28,760 --> 01:01:30,680 I think it's risky. 1260 01:01:34,360 --> 01:01:36,120 STEPHEN: Taking my dish up, I look at the dish, 1261 01:01:36,120 --> 01:01:38,880 and I think that replating it, it looks OK. 1262 01:01:38,880 --> 01:01:41,640 Hey, Steve. Hey, there. Made it. 1263 01:01:41,640 --> 01:01:43,000 You made it. Yeah, well done. 1264 01:01:43,000 --> 01:01:44,760 You gave us such a scare. 1265 01:01:44,760 --> 01:01:46,920 But it's a very risky dish. 1266 01:01:46,920 --> 01:01:50,840 And my biggest concern is I don't even know what they taste like. 1267 01:01:50,840 --> 01:01:53,160 I know what the elements taste like, 1268 01:01:53,160 --> 01:01:55,360 but I don't know what it tastes like together. 1269 01:02:07,720 --> 01:02:09,760 What did you end up making? 1270 01:02:09,760 --> 01:02:14,120 My take on a Beetroot Ravioli is puree with pistachio nuts 1271 01:02:14,120 --> 01:02:16,520 and the leeks and black garlic. 1272 01:02:16,520 --> 01:02:18,960 This is an elimination now. 1273 01:02:18,960 --> 01:02:20,680 Yep, definitely. 1274 01:02:20,680 --> 01:02:24,920 What made you decide to go so far outside your comfort zone? 1275 01:02:24,920 --> 01:02:27,120 I know it's a risk, but I thought, you know, you've got 1276 01:02:27,120 --> 01:02:29,560 to start doing that and start, you know, 1277 01:02:29,560 --> 01:02:32,200 exploring different styles. 1278 01:02:32,200 --> 01:02:34,120 And either I can do it or I can't do it. 1279 01:02:34,120 --> 01:02:38,480 It's my first attempt at a big 'push the boat out'. 1280 01:02:38,480 --> 01:02:42,720 Mate, you drove that thing way out to sea. 1281 01:02:42,720 --> 01:02:44,640 Thank you so much, Stephen. 1282 01:02:44,640 --> 01:02:46,040 Thanks very much. Cheers, mate. 1283 01:02:46,040 --> 01:02:48,040 Great recovery. Thank you. 1284 01:02:50,240 --> 01:02:52,480 What do we we think about the way it looks? 1285 01:02:52,480 --> 01:02:55,600 Look, the colour of beetroot is amazing. 1286 01:02:55,600 --> 01:02:58,200 It's...it's stunning, isn't it? That's a given. 1287 01:02:58,200 --> 01:02:59,880 Yeah. Ah. 1288 01:02:59,880 --> 01:03:03,880 I think it might also be a little bit thick 1289 01:03:03,880 --> 01:03:07,840 for what I would consider a pasta-dough replacement. 1290 01:03:37,920 --> 01:03:40,200 I don't actually like beetroots. 1291 01:03:45,840 --> 01:03:48,440 But, you know, this, for me, is spectacular. 1292 01:03:50,200 --> 01:03:53,480 The parity of colours, flavours, 1293 01:03:53,480 --> 01:03:55,400 the leek, the black garlic, 1294 01:03:55,400 --> 01:03:58,760 the pistachio together, the gloss, the sweetness - 1295 01:03:58,760 --> 01:04:00,960 oh, the composition is perfect. 1296 01:04:02,680 --> 01:04:06,280 I am so thrilled for Steve. 1297 01:04:06,280 --> 01:04:08,920 This is a wonderful plate of food. 1298 01:04:08,920 --> 01:04:10,440 These disparate flavours, 1299 01:04:10,440 --> 01:04:13,160 I just didn't know how he was going to tie together, 1300 01:04:13,160 --> 01:04:15,840 go so well together. 1301 01:04:15,840 --> 01:04:19,240 Big heavy leek, black garlic, pistachio, lemon, 1302 01:04:19,240 --> 01:04:22,200 lemon zest, lemon juice - they're all big players. 1303 01:04:22,200 --> 01:04:25,200 And yet, he's married them all together really, really well. 1304 01:04:26,680 --> 01:04:28,760 For me, the texture of the beetroot, that could have just gone 1305 01:04:28,760 --> 01:04:30,520 horribly wrong. 1306 01:04:30,520 --> 01:04:33,640 It could have either been too al dente and had too much 1307 01:04:33,640 --> 01:04:36,640 of a bite in it, or it could have just been mush. 1308 01:04:36,640 --> 01:04:39,840 But it has the perfect amount of give to be the vessel 1309 01:04:39,840 --> 01:04:41,760 for that beautiful filling on the inside. 1310 01:04:43,040 --> 01:04:45,440 That saying, "It's hard to teach old dogs new tricks." 1311 01:04:45,440 --> 01:04:48,480 Not with Steve - he's just a really open cook. 1312 01:04:48,480 --> 01:04:50,680 And he's open to trying new things. 1313 01:04:50,680 --> 01:04:52,400 And this is, like... 1314 01:04:52,400 --> 01:04:55,080 He's been in the competition for a few weeks now, 1315 01:04:55,080 --> 01:04:56,440 and his brain's here. 1316 01:04:56,440 --> 01:04:57,560 Yeah. 1317 01:04:57,560 --> 01:04:59,080 It's crazy. Who knew? 1318 01:05:09,720 --> 01:05:11,480 I know it's an elimination, 1319 01:05:11,480 --> 01:05:15,240 but a few of you did so much more than just save yourselves. 1320 01:05:17,280 --> 01:05:18,760 Steve... 1321 01:05:21,480 --> 01:05:22,960 ..beetroot redemption. 1322 01:05:25,520 --> 01:05:29,160 It was innovative and the flavours surprised us, 1323 01:05:29,160 --> 01:05:30,840 but in the best way. 1324 01:05:33,400 --> 01:05:34,480 Josh... 1325 01:05:37,000 --> 01:05:38,800 ..I would bathe in that bisque. 1326 01:05:38,800 --> 01:05:40,440 (LAUGHS) 1327 01:05:42,640 --> 01:05:44,120 It was perfect. 1328 01:05:45,960 --> 01:05:47,600 Mimi... 1329 01:05:49,520 --> 01:05:52,440 ..you went against the grain and came out on top. 1330 01:05:54,960 --> 01:05:56,240 Thank you. 1331 01:05:57,440 --> 01:05:59,280 Sumeet, 1332 01:05:59,280 --> 01:06:02,800 that was vibrant, flavoursome, elegant food. 1333 01:06:05,520 --> 01:06:07,840 Oh, thank you. Thank you. 1334 01:06:07,840 --> 01:06:09,640 None of you are going home. 1335 01:06:09,640 --> 01:06:10,760 Well done. 1336 01:06:17,400 --> 01:06:19,600 Down to the nitty gritty. 1337 01:06:19,600 --> 01:06:21,520 In this kitchen, 1338 01:06:21,520 --> 01:06:26,320 sometimes playing it safe is actually playing with fire. 1339 01:06:27,520 --> 01:06:31,960 If you bring us a simple dish, it has to be flawless. 1340 01:06:36,920 --> 01:06:40,120 The cook going home plated up three elements... 1341 01:06:41,280 --> 01:06:43,080 ..which were undercooked. 1342 01:06:44,280 --> 01:06:47,200 I'm sorry, Lil, it's you. 1343 01:06:51,800 --> 01:06:56,760 Lily, today was not the best of your cooking. 1344 01:06:56,760 --> 01:07:01,360 Because, actually, you are a good cook, 1345 01:07:01,360 --> 01:07:02,800 and you need to believe it. 1346 01:07:05,600 --> 01:07:09,640 I know it's sad, Lily. It's been amazing. I'm not sad. 1347 01:07:09,640 --> 01:07:11,560 I've learned so much from these guys. 1348 01:07:11,560 --> 01:07:14,400 Like, it's truly extraordinary what these people know. 1349 01:07:16,040 --> 01:07:17,240 I feel really grateful. 1350 01:07:17,240 --> 01:07:20,040 I've spent my life looking after everyone else. 1351 01:07:20,040 --> 01:07:22,080 I'm going to do me for a bit. 1352 01:07:25,200 --> 01:07:28,000 I'm honestly going out with such a spring in my step. 1353 01:07:28,000 --> 01:07:30,920 This has been wicked. I've had so much fun. 1354 01:07:30,920 --> 01:07:32,600 I've been screaming on the gantry. 1355 01:07:32,600 --> 01:07:34,000 I've been wolf whistling. 1356 01:07:35,360 --> 01:07:37,920 My brain is in overdrive of stuff that I want to cook, 1357 01:07:37,920 --> 01:07:40,080 but this is confirmed that I love this. 1358 01:07:40,080 --> 01:07:42,760 And, yeah, it's not always easy, but nothing good comes easy. 1359 01:07:42,760 --> 01:07:44,720 (CHEERING AND APPLAUSE) 1360 01:07:48,560 --> 01:07:50,840 VOICEOVER: This week on MasterChef Australia, 1361 01:07:50,840 --> 01:07:53,760 our home cooks hit the road. 1362 01:07:53,760 --> 01:07:55,520 Wow. So cool. 1363 01:07:55,520 --> 01:07:57,920 Hello. 1364 01:07:57,920 --> 01:07:59,600 And all roads lead to... 1365 01:07:59,600 --> 01:08:01,160 (CHEERING) 1366 01:08:01,160 --> 01:08:02,480 Vive la France! 1367 01:08:02,480 --> 01:08:04,720 ..phenomenal French cuisine. 1368 01:08:04,720 --> 01:08:06,480 Wow! Superb! 1369 01:08:06,480 --> 01:08:08,920 This is absolutely fantastic. 1370 01:08:08,920 --> 01:08:10,520 Ooh, la, la! 1371 01:08:11,840 --> 01:08:15,880 But it'll be the end of the road for someone. 1372 01:08:15,880 --> 01:08:19,120 So sorry, but you're going home. 1373 01:08:19,120 --> 01:08:21,120 Captions by Red Bee Media