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VOICEOVER: Previously
on MasterChef Australia...

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00:00:06,800 --> 00:00:10,040
You'll be tasting
all of them blindfolded.

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00:00:12,320 --> 00:00:15,880
..put their tastebuds to the test.

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Is it cabbage?

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That's a cherry.

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Is it a leek?

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The senses are on point.

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In Round 2, they engaged
all their senses...

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Uh! Panic.

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..to create sensational dishes.

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SOFIA: So beautiful.
That's a 10.

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Incroyable. Spectacular.

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But Lily saw her MasterChef journey
come to an end.

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Tonight, they're heading
for a mystery box

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with a foreign flair.

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(CONTESTANTS CHATTER EXCITEDLY)

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Such gorgeous trees. Wow.

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Today we're going on a road trip.

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We just arrived to Bendigo.
Oh, my God, that's so good.

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Wow!

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I've never been in, like,
the countryside of Victoria.

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I'm so happy.

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Hey, there you are. Art gallery.
Hey!

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We're going to be painting today.

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(CONTESTANTS CHATTER EXCITEDLY)
Look at the colours of this.

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ANDY ALLEN: Hello!

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Morning!

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SOFIA LEVIN: Hello!

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Welcome to Bendigo!

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(CHEERING)

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Firstly, we acknowledge
the Dja Dja Wurrung peoples

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as the traditional custodians
of the land that we're on today

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and we pay respects to their elders,
past and present and emerging.

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Bendigo is Australia's
first designated

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UNESCO City of Gastronomy,

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with cellar doors,
hatted restaurants

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all just a couple of hours away
from Melbourne.

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This week we are showing you
a true taste of what Victoria

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is all about and we're starting here
in Bendigo Art Gallery.

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(CHEERING AND APPLAUSE)

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Harry, news for us, mate?

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Ah, yeah. Married.
He's a married man!

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Huh?

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Where did you find time
to do that, mate?

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Oh, mate, I don't know,
it's been a whirlwind,

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but I'm actually stoked to be back.

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How was it?
Oh, it was the best weekend
down in Tassie.

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Perfect food. Perfect company.

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Mate, how lucky are you?
Now you get to spend
your honeymoon with us"!

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Bendigo, honeymoon!
(CHEERING)

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So this town is bursting
with creativity.

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World-class art exhibitions
are held right here every year.

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In fact, there is
an exhibition on right now.

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It's called
Paris: Impressions of Life.

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Oh!

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Oh!
(LAUGHTER)

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Is it giving you a little hint
on what today's mystery box is?

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Something French?

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Jean-Christophe. (CLEARS THROAT)

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CONTESTANTS: Ooh!

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Ready?
Yes.

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(CHEERING AND APPLAUSE)
Et voila!

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Yep, you got it.
It is French themed.

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# Allons enfants de la patrie... #

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Well, next step.
Should we see what's inside?
Yes.

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ALL: Un, deux, trois...

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Et voila!

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(ALL GASP)

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Unbelievable.
What's the one in the back? Mussels?

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We've got mussels, shallots...
Yum.

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..locally sourced apples,
Dijon mustard,

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peas, croissant...

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Yeah.

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..duck leg...
Duck leg!

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..prunes, bouquet garni...

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LOURDES: What's that?
Bouquet garni. Herbs wrapped up.
Oh.

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..and French apple cider.

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Oh, wow.

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I really like French cuisine.

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I think French cuisine seems
to be a lot of a base

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for modern fusion food,

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and it revolves around
a lot of technique.

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Yeah, I'm super excited for it.

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You know what?
I'm so in love with my country,

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and I'm proud to be French.

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And I'm proud to be a French chef.

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So what I'm saying is,
welcome to my world.

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Welcome to my family.

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When I was a kid, I remember I used
to make far Breton with the pruneaux

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you know, with the prunes,
croissants in a bakery.

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I used to pretend to put the bread
in a vitrine, you know,

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inside the shop and then making sure
the boss doesn't look at me.

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I used to stuff myself
with croissants.

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Le canard, le canard.

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The leg of duck is fantastic.

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Nice and juicy.

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You've got plenty to choose
to express yourself.

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So good luck. Bonne chance.

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Alright, now for the rules.

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You'll have 75 minutes.

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And you can cook any dish you like,
but you must use at least

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one ingredient from the French box.

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You do have some under-bench staples
with a local twist.

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CONTESTANTS: Ooh!

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We've got plain self-raising
and double zero flour from Laucke.

106
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Ah!

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Salted and unsalted butter
from Long Paddock Cheese.

108
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Yes!

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Milk and pure cream
from Inglenook Dairy.

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Salute olive oil
and Harcourt apple cider vinegar.

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The bottom four dishes
will send their makers

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into tomorrow's pressure test,
where somebody will be eliminated.

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Right.

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Obviously, we can't cook
in this gallery,

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so we're heading off
to Bendigo Town Hall.

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Ooh!!
Ah, cool.

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On your marks, get set...

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..Bendigo!

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(CHEERING AND LAUGHTER)

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Look at this place!

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Here we go, here we go.

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(CONTESTANTS CHATTER EXCITEDLY)

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(SQUEALS) Exciting!

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Bonjour! Hello!

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Look at you!
Smells good!

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Bonjour, chef.
Comment ca va? Hello.

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Comment ca va?
Hello. Bonjour.

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Hello. Salut.

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I cannot believe it.

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I feel like I'm in a really
posh house in Downton Abbey.

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And I'm in the kitchen cooking
for someone very important.

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We haven't been bench mates before,
have we?

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No.
Yeah, first time for everything.

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Alright.

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I'm really excited to see
the French flags

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on that mystery box,

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because I'm thinking this is
a really good opportunity for me

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to pull out some of
my French technical cooking skills.

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I do have a few French tricks
up my sleeve.

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I'm making a craquelin au choux.

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I'm using the apples and the thyme
from the bouquet garni,

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and I'm going to make
some thyme-infused creme pat.

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Yum.

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I don't get an opportunity

145
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as often as I would like
to be able to cook French dessert,

146
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so I am so looking forward

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to showcase
my French cooking skills.

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A-ha!

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This is epic.

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Like, the setting here in
the town hall in Bendigo is unreal.

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Not only do they have
the French ingredients,

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their pantry basics are
beautiful local ingredients also.

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Jean-Christophe, this is your baby.
Yeah, it is.

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What are you looking for?
It is. I'm very honoured.

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I want everything done...

156
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Whatever they are doing here
has to be done properly.
Yes.

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With quality.
It has to be consistent,
even if it's simplified.

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But it's got to be, like,
immaculate.

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And if they can use some techniques,
I want un petit je ne sais quoi,

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Yeah.

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Which is?

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Uh, a va-va-voom or...

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Finesse.
Ooh-la-la.

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Finesse. I want something special.

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I want something which is, like,
really demonstrating

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what French cooking is about.

167
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Yeah.
Vive la France! A-ha!

168
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I'm a romantic man.

169
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I love love.

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They say France
is the country of love.

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And I think the romantic side
of a dish has to be present, too.

172
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So the romanticism in a dish,
the food.

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It's a lot of love into French food.

174
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Oh, light.

175
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So I'm making a spiral ravioli
with duck, apples and ricotta...

176
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..topped with a beurre blanc sauce.

177
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Yeah.

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So that's my French touch
to my pasta.

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Beautiful.

180
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I'm using those herbs that we got.

181
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I'm using a lot of thyme,
actually, into the filling.

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And some shallots and ricotta
to round the flavour.

183
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But most important ingredient
from this challenge

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will be a lot of love.

185
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That's the key
to a good French dish.

186
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Ooh la-la!

187
00:10:01,120 --> 00:10:03,200
Yoo-hoo! OK.

188
00:10:06,360 --> 00:10:07,560
Harry, Harry.

189
00:10:07,560 --> 00:10:10,280
Sometimes when I'm lying awake
at night, I still think

190
00:10:10,280 --> 00:10:11,640
of your lobster bisque.

191
00:10:11,640 --> 00:10:12,640
Oh, really?
Yeah.

192
00:10:12,640 --> 00:10:14,960
Wow.
Excuse me, he's a married man.

193
00:10:14,960 --> 00:10:16,800
Oh, yeah. You're married now.
Sorry, sorry, sorry.

194
00:10:16,800 --> 00:10:18,280
It's just me and the bisque.

195
00:10:18,280 --> 00:10:20,680
But we know you can do French.
Yeah.

196
00:10:20,680 --> 00:10:21,840
So where are you at?

197
00:10:21,840 --> 00:10:24,600
I thought I'd bring, um, like,
a little bit of Australia

198
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and British food
to the French cuisine.

199
00:10:26,440 --> 00:10:29,560
So I'm doing a mussel pot pie.
Pot pie, yeah.

200
00:10:29,560 --> 00:10:32,600
Yeah, now I'm doing a veloute
with the mussel juice
and some cream.

201
00:10:32,600 --> 00:10:34,360
So that'll essentially
be the pie filling.

202
00:10:34,360 --> 00:10:37,120
There's going to be some peas.
It'll blanch. And some mussels.

203
00:10:37,120 --> 00:10:41,480
I guess for me the thing
that is the pressure point

204
00:10:41,480 --> 00:10:43,960
is getting the mussel cooked right.

205
00:10:43,960 --> 00:10:46,120
Yeah. So, voila.

206
00:10:46,120 --> 00:10:48,680
Tiny little things.
They're still nice and plump.
Yeah.

207
00:10:48,680 --> 00:10:50,600
You need to eat this butter.
How good's the butter?

208
00:10:50,600 --> 00:10:53,760
Oh, my God!
It's almost like cheese.
See you soon.

209
00:10:53,760 --> 00:10:55,920
Although there's only two elements
at the end,

210
00:10:55,920 --> 00:10:57,640
the filling and the crust,

211
00:10:57,640 --> 00:11:00,880
there's a lot of different elements
in this dish that are important.

212
00:11:00,880 --> 00:11:03,560
I am making
a classic French-style sauce.

213
00:11:03,560 --> 00:11:04,840
Bloody hot, eh?

214
00:11:04,840 --> 00:11:06,520
I've got mussels
that can't be overcooked.

215
00:11:06,520 --> 00:11:09,360
Even the peas. No-one wants a mushy
pea in a pie.

216
00:11:09,360 --> 00:11:11,600
Then also nailing this puff pastry,

217
00:11:11,600 --> 00:11:13,960
especially considering
how hot it is in here.

218
00:11:13,960 --> 00:11:16,600
JUAN: It's so hot!
Oh, man, you're sweating.

219
00:11:16,600 --> 00:11:19,000
I'm in a pool.
Yeah. (LAUGHS)

220
00:11:19,000 --> 00:11:20,320
There's so much pastry
in here today.

221
00:11:20,320 --> 00:11:22,120
Makes me very, very nervous.

222
00:11:22,120 --> 00:11:24,960
I don't know what's gonna melt
first, my face or the pastry,

223
00:11:24,960 --> 00:11:28,480
but for the dish's sake,
I hope it's me!

224
00:11:31,120 --> 00:11:33,600
So I'm making
olive oil ice-cream sandwiches

225
00:11:33,600 --> 00:11:35,800
with salted caramel
and croissant crisps.

226
00:11:35,800 --> 00:11:37,360
Out of the mystery box,

227
00:11:37,360 --> 00:11:41,760
I'm using the prunes, the croissant,
and that's about it.

228
00:11:41,760 --> 00:11:43,720
Yeah, I'm not using as much.

229
00:11:43,720 --> 00:11:47,080
I am using the, um, olive oil
from the staples, which is local,

230
00:11:47,080 --> 00:11:49,880
which I think is really nice,
so I'm excited to use that
quite a bit.

231
00:11:49,880 --> 00:11:52,080
I've made this
olive oil ice-cream before,

232
00:11:52,080 --> 00:11:54,040
but I usually do that
with setting it overnight.

233
00:11:54,040 --> 00:11:55,160
(SIGHS)

234
00:11:55,160 --> 00:11:59,000
It is a little bit of a risk
setting it today because right now

235
00:11:59,000 --> 00:12:00,480
in Bendigo it's boiling.

236
00:12:00,480 --> 00:12:02,080
Oh, my God. Hot, hot, hot.

237
00:12:02,080 --> 00:12:04,840
NAT: It's so hot in here!
I know, dude, it's boiling.

238
00:12:04,840 --> 00:12:07,680
Why did I wear long sleeves?
Yeah.

239
00:12:07,680 --> 00:12:11,760
What are you making today, Stevo?
STEPHEN: I'm making duck leg.

240
00:12:11,760 --> 00:12:13,360
I've done a trip through France.

241
00:12:13,360 --> 00:12:15,240
I went there with my wife, Gillian.

242
00:12:15,240 --> 00:12:17,760
We did a bit of a food,
wine and sightseeing trip.

243
00:12:17,760 --> 00:12:20,440
So we ate in a lot of restaurants
in the cities,

244
00:12:20,440 --> 00:12:22,280
and then in the countryside

245
00:12:22,280 --> 00:12:24,120
we just tried to pick
random restaurants

246
00:12:24,120 --> 00:12:26,280
out in the middle of nowhere and
just experience

247
00:12:26,280 --> 00:12:28,560
what the French people
would experience.

248
00:12:28,560 --> 00:12:31,840
My knowledge of French food is not
bad and French styles isn't bad.

249
00:12:31,840 --> 00:12:35,760
I would not say I'm, you know,
like a professional French cook

250
00:12:35,760 --> 00:12:37,400
by any stretch of the imagination,

251
00:12:37,400 --> 00:12:39,560
but I use a lot of
the French ingredients

252
00:12:39,560 --> 00:12:42,080
in my cooking,
so it's reasonably good.

253
00:12:42,080 --> 00:12:47,040
I can't speak any French.
My French is limited to...croissant.

254
00:12:48,200 --> 00:12:52,400
I'm gonna cook off the duck leg,
and I'm going to make a sauce

255
00:12:52,400 --> 00:12:54,320
with the mixture of the cider
and the mussels.

256
00:12:54,320 --> 00:12:55,680
So I'm going to actually break down

257
00:12:55,680 --> 00:12:57,600
a bit of mussel meat
and put it into it.

258
00:12:57,600 --> 00:12:58,960
So use it as a bit of

259
00:12:58,960 --> 00:13:01,080
an umami flavour, you know?

260
00:13:02,720 --> 00:13:03,840
What am I going to call it?

261
00:13:03,840 --> 00:13:07,480
I don't know, duck by the sea,
maybe.

262
00:13:07,480 --> 00:13:09,520
Hi, Steve.
Hey, Steve.
Good morning.

263
00:13:09,520 --> 00:13:11,440
How are you two?
Comment ca va?
What's going on?

264
00:13:11,440 --> 00:13:14,400
So I've done my duck leg.

265
00:13:14,400 --> 00:13:17,880
So I've put a bit of, um, butter
and a bit of prune inside it.

266
00:13:17,880 --> 00:13:20,120
And mussels too, with your duck?
And mussels.

267
00:13:20,120 --> 00:13:23,920
I'm actually going to use
a mussel-flavoured sauce

268
00:13:23,920 --> 00:13:25,320
to go with the duck.

269
00:13:25,320 --> 00:13:28,200
A little bit different, I know.
Duck and mussels?

270
00:13:28,200 --> 00:13:30,720
Have you had much...
Uh, you know what? Never.
No?

271
00:13:33,560 --> 00:13:35,200
Wow.
Yeah.

272
00:13:35,200 --> 00:13:37,280
(WHISTLES) Wow. Ooh la-la.

273
00:13:52,960 --> 00:13:54,280
I'm actually going to use

274
00:13:54,280 --> 00:13:56,560
a mussel-flavoured sauce

275
00:13:56,560 --> 00:13:58,560
to go with the duck.

276
00:13:58,560 --> 00:14:00,280
Duck and mussels?
Have you had much...

277
00:14:00,280 --> 00:14:01,960
Uh, you know what? Never.

278
00:14:01,960 --> 00:14:03,600
No?

279
00:14:03,600 --> 00:14:04,800
When you get

280
00:14:04,800 --> 00:14:06,720
a Michelin star chef
tell you that he's never heard

281
00:14:06,720 --> 00:14:08,360
of that flavour combination before.

282
00:14:08,360 --> 00:14:11,560
Obviously, that can rattle
your nerves a little bit.

283
00:14:11,560 --> 00:14:13,600
I mean, you'd be crazy if it didn't.

284
00:14:13,600 --> 00:14:15,840
Oh, mate, I'm sweating.

285
00:14:15,840 --> 00:14:19,520
But hopefully
I can impress Jean-Christophe today.

286
00:14:20,920 --> 00:14:23,760
Attention! Attention,
madames et messieurs!

287
00:14:23,760 --> 00:14:27,160
Quarante-cinq minutes!
45 minutes left!

288
00:14:27,160 --> 00:14:29,040
45! Allez, allez!

289
00:14:29,040 --> 00:14:32,640
What?!
Sugar!
That's tasty.

290
00:14:32,640 --> 00:14:34,600
That is bloody tasty.

291
00:14:35,760 --> 00:14:37,760
Phew!
Yes, it's just pastry and pasta.

292
00:14:37,760 --> 00:14:39,920
Phew!
It's OK.

293
00:14:39,920 --> 00:14:44,400
It's good. It's actually good to see
everything up here.

294
00:14:44,400 --> 00:14:46,320
Hear ye! Hear ye!

295
00:14:46,320 --> 00:14:49,040
(THEY LAUGH)

296
00:14:50,280 --> 00:14:54,760
(CORK POPS)
Ooh! Yippee! You having
a drink already? (SMACKS LIPS)

297
00:14:54,760 --> 00:14:56,000
Lourdes.
Hi.

298
00:14:56,000 --> 00:14:58,520
I'm going to assume
you're doing sweets.
Of course.

299
00:14:58,520 --> 00:15:00,120
You know me. Absolutely.

300
00:15:00,120 --> 00:15:03,400
I'm doing
a olive oil ice-cream sandwich

301
00:15:03,400 --> 00:15:06,160
with salted caramel
and croissant crisps.

302
00:15:06,160 --> 00:15:07,480
Hm!
OK.

303
00:15:07,480 --> 00:15:11,040
Doing ice-cream today,
you are very brave.
Oh, my God, it's so hot.

304
00:15:11,040 --> 00:15:13,360
I'd rather be doing ice-cream
than pastry.

305
00:15:13,360 --> 00:15:15,920
Um...
Oh, I agree,
a puff rough sounds scary.

306
00:15:15,920 --> 00:15:17,480
Poh does not agree!

307
00:15:19,280 --> 00:15:21,880
Poh and Sofia question
whether it's a good idea

308
00:15:21,880 --> 00:15:23,600
to be cooking ice-cream
in this heat.

309
00:15:23,600 --> 00:15:25,160
I'm starting to freak out
a little bit.

310
00:15:25,160 --> 00:15:26,400
So hot.

311
00:15:26,400 --> 00:15:28,720
Right now in Bendigo
it's probably 30 degrees,

312
00:15:28,720 --> 00:15:31,040
something like that.

313
00:15:31,040 --> 00:15:32,160
Oh!

314
00:15:32,160 --> 00:15:34,680
And my ice-cream
has finished churning,

315
00:15:34,680 --> 00:15:36,040
but it's still not set.

316
00:15:36,040 --> 00:15:38,120
This is ridiculous.

317
00:15:38,120 --> 00:15:39,360
You alright, Lourdes?
Yeah.

318
00:15:39,360 --> 00:15:41,520
My ice-cream isn't setting.
Just scary.

319
00:15:41,520 --> 00:15:43,520
I mean, you can't have
an ice-cream sandwich

320
00:15:43,520 --> 00:15:45,480
without properly set ice-cream,

321
00:15:45,480 --> 00:15:47,040
otherwise it'll just turn
into a milkshake.

322
00:15:47,040 --> 00:15:50,920
So I need to get it
in the blast chiller immediately.

323
00:15:50,920 --> 00:15:53,040
Just hope it sets in time.

324
00:15:53,040 --> 00:15:54,840
How are you doing there, Snez?
Going good.

325
00:15:54,840 --> 00:15:56,520
You're going sweet?
Yeah, going sweet today.

326
00:15:56,520 --> 00:15:58,440
Nice job.
Yeah.

327
00:15:58,440 --> 00:16:01,640
When I saw the croissant, it made me
think of a dessert that I had back

328
00:16:01,640 --> 00:16:03,000
at home in the Gold Coast.

329
00:16:03,000 --> 00:16:05,480
I had an ice-cream
with caramelised croissant

330
00:16:05,480 --> 00:16:07,960
and pickled rock melon.

331
00:16:07,960 --> 00:16:10,640
They pickled it
under a vacuum chamber.

332
00:16:10,640 --> 00:16:13,160
I didn't know that you could
pickle fruits that way.

333
00:16:13,160 --> 00:16:16,120
And so today I am making
rosemary ice-cream

334
00:16:16,120 --> 00:16:19,800
with pickled apples
and croissant cubes.

335
00:16:19,800 --> 00:16:22,000
I've never tried
the vacuum-sealed apples before,

336
00:16:22,000 --> 00:16:23,880
so currently I'm running
an experiment

337
00:16:23,880 --> 00:16:26,400
with two different types
of pickled apples,

338
00:16:26,400 --> 00:16:29,640
one that's vacuum-sealed
and one that's not vacuum-sealed.

339
00:16:29,640 --> 00:16:31,080
Where's the measuring cups?

340
00:16:31,080 --> 00:16:32,680
I'm making a standard
pickling liquid

341
00:16:32,680 --> 00:16:34,800
with apple cider vinegar,
water and sugar,

342
00:16:34,800 --> 00:16:37,080
and I also spiked it with thyme.

343
00:16:37,080 --> 00:16:39,600
I think this dish
is classic gastronomy

344
00:16:39,600 --> 00:16:42,440
where French bistro meets gastronomy.

345
00:16:42,440 --> 00:16:46,840
But this is an experiment
with the apples and I hope it works.

346
00:16:47,840 --> 00:16:50,560
First crepe's always a fail,
so that's fine.

347
00:16:51,640 --> 00:16:53,720
Hey, Sav.
Hi, Andy. How's it going?

348
00:16:53,720 --> 00:16:55,120
Yeah, really good.
Bonjour.

349
00:16:55,120 --> 00:16:56,480
Comment ca va?
I'm well. How are you?

350
00:16:56,480 --> 00:16:58,640
What French-inspired dish are you
going to be creating today

351
00:16:58,640 --> 00:17:00,560
with these beautiful
French ingredients?

352
00:17:00,560 --> 00:17:03,080
I'm making a Sri Lankan dish.
Sorry, what?!

353
00:17:03,080 --> 00:17:04,960
With French ingredients.

354
00:17:04,960 --> 00:17:09,240
So there's something called
a little pan roll in Sri Lanka,

355
00:17:09,240 --> 00:17:11,760
which is essentially a deep-fried,
almost like a croquette.

356
00:17:11,760 --> 00:17:13,720
But it's got a pancake wrapped
around it with a filling.

357
00:17:13,720 --> 00:17:14,760
Right.

358
00:17:14,760 --> 00:17:16,360
So I'm making a crumb
out of the croissant.

359
00:17:16,360 --> 00:17:18,640
And I'm using the duck
for the filling.
Like Sri Lankan chiko?

360
00:17:18,640 --> 00:17:20,240
Yeah!
Right.

361
00:17:20,240 --> 00:17:23,120
Our version of a chiko
with an apple mustard chutney.
So I'm excited about that.

362
00:17:23,120 --> 00:17:24,120
Good luck.
Thank you.

363
00:17:24,120 --> 00:17:25,320
Bonne chance.
Thank you.

364
00:17:25,320 --> 00:17:28,000
Comment ca va?
I'm doing a shallot tarte Tatin.

365
00:17:28,000 --> 00:17:30,520
So it's in the oven already.
(WHISTLES)

366
00:17:30,520 --> 00:17:33,240
Very classic French dish.
Yeah.

367
00:17:33,240 --> 00:17:35,320
The most French dish that I could.
Go and have a look.

368
00:17:35,320 --> 00:17:37,240
I know you want to, go on.
A shallot tarte Tatin.

369
00:17:37,240 --> 00:17:40,040
Go on, go on, go on!
Alright, alright!
Go on!

370
00:17:40,040 --> 00:17:42,600
Where are we? Let's have a look.

371
00:17:42,600 --> 00:17:44,520
It's looking superb.

372
00:17:44,520 --> 00:17:46,360
(CORK POPS)

373
00:17:46,360 --> 00:17:48,000
Gee willikers!

374
00:17:49,080 --> 00:17:50,560
Today I'm making steamed mussels

375
00:17:50,560 --> 00:17:53,640
in a sort of, um, manie sauce,

376
00:17:53,640 --> 00:17:55,960
which is like
a classic French white sauce.

377
00:17:55,960 --> 00:17:59,800
Making a duck broth to put
in the sauce as well.

378
00:17:59,800 --> 00:18:01,200
And then I'm going to make

379
00:18:01,200 --> 00:18:04,440
a roasted shallot butter
with a flatbread.

380
00:18:04,440 --> 00:18:06,360
I know that there's butter
in the staples.

381
00:18:06,360 --> 00:18:08,640
It's a beautiful local butter.

382
00:18:08,640 --> 00:18:10,080
I want to taste this.

383
00:18:10,080 --> 00:18:12,080
It's actually really, really salty.

384
00:18:12,080 --> 00:18:15,120
And I've used it in the broth
as well as I'm going to use it

385
00:18:15,120 --> 00:18:16,440
in my cook for the mussels.

386
00:18:16,440 --> 00:18:18,640
So it seasons my dish beautifully.

387
00:18:18,640 --> 00:18:20,920
But I also want to heighten
my skill set

388
00:18:20,920 --> 00:18:24,040
by creating my own butter
for the rest of my dish.

389
00:18:25,160 --> 00:18:27,520
I've never, ever made my own butter.

390
00:18:27,520 --> 00:18:30,600
But I'm so determined
to stand out today.

391
00:18:34,360 --> 00:18:36,320
I'm sweating, brother.

392
00:18:36,320 --> 00:18:39,120
What, you too? It's so hot.

393
00:18:39,120 --> 00:18:40,760
I don't know much
of French language.

394
00:18:40,760 --> 00:18:42,920
I know je t'aime, that it means
I love you.

395
00:18:42,920 --> 00:18:44,880
But, yeah, you have to know that

396
00:18:44,880 --> 00:18:47,200
in a couple of languages, you know?

397
00:18:48,840 --> 00:18:50,640
Spiral ravioli is very tricky

398
00:18:50,640 --> 00:18:54,400
because you have to make
one big piece of pasta.

399
00:18:54,400 --> 00:18:56,160
Yoo-hoo! OK.

400
00:18:56,160 --> 00:18:57,440
You have to make it super thin.

401
00:18:57,440 --> 00:18:59,920
You have to make it in a way
that it doesn't break

402
00:18:59,920 --> 00:19:01,920
and it keeps together
when you boil it.

403
00:19:01,920 --> 00:19:04,560
So, yeah, it is a tricky,
tricky, tricky dish.

404
00:19:04,560 --> 00:19:08,080
And I'm making only one raviolo.

405
00:19:08,080 --> 00:19:10,560
So if that breaks,

406
00:19:10,560 --> 00:19:13,440
I don't have a dish -
that's the only element.

407
00:19:13,440 --> 00:19:18,720
So, yeah, all my bets
are on this big ravioli.

408
00:19:18,720 --> 00:19:20,200
Whoo-hoo!

409
00:19:22,920 --> 00:19:24,280
SUMEET: Alright.

410
00:19:26,640 --> 00:19:29,920
So I've got my choux pastry
in the oven

411
00:19:29,920 --> 00:19:31,520
for my craquelin au choux.

412
00:19:31,520 --> 00:19:32,560
Oh, my God.

413
00:19:32,560 --> 00:19:36,240
And now I'm working
on my thyme-infused creme pat.

414
00:19:36,240 --> 00:19:41,120
So I've tempered the mixture
and I'm adding it in here.

415
00:19:41,120 --> 00:19:44,520
And I'm going to kick in
my creme pat now.

416
00:19:44,520 --> 00:19:45,880
Sumeet.
How are you?

417
00:19:45,880 --> 00:19:47,720
Bonjour.
Bonjour.

418
00:19:47,720 --> 00:19:50,960
The choux's already in the oven.
How are you going to fill
your choux with?

419
00:19:50,960 --> 00:19:53,800
I'm going to fill it
with some thyme-infused custard

420
00:19:53,800 --> 00:19:56,080
and some caramelised apples.

421
00:19:56,080 --> 00:19:58,600
You know what? The creme pat - look.
Yeah.

422
00:19:58,600 --> 00:20:00,360
It's split.

423
00:20:00,360 --> 00:20:02,120
Yes.
It's not cooked enough.

424
00:20:02,120 --> 00:20:04,160
Yes.
Yeah?
OK, chef, yeah.

425
00:20:04,160 --> 00:20:07,240
We would be liars if
we say how great you are.
Of course.

426
00:20:07,240 --> 00:20:09,320
This is not going to go
into the choux. It's too liquid.

427
00:20:09,320 --> 00:20:12,240
I do not want to go into
the pressure test tomorrow.
So you still have time.

428
00:20:12,240 --> 00:20:14,360
The small mistakes may send you
into the bottom four.

429
00:20:31,120 --> 00:20:32,760
Yes.
It's not cooked enough.

430
00:20:32,760 --> 00:20:33,920
Yeah.

431
00:20:33,920 --> 00:20:37,160
So, this is a beautiful dish.

432
00:20:37,160 --> 00:20:39,880
Yes.
But the technique has to be on point.
Yes, Chef.

433
00:20:39,880 --> 00:20:41,840
Can't be a grainy creme pat.
Yeah.

434
00:20:41,840 --> 00:20:43,840
Small mistakes may send you
into the bottom four.

435
00:20:43,840 --> 00:20:46,880
I don't want to be there.
The choux are fantastic!

436
00:20:46,880 --> 00:20:49,120
There you go!
Andy!

437
00:20:49,120 --> 00:20:50,480
We can't open the oven anymore.

438
00:20:50,480 --> 00:20:52,040
I've already done that.
All this thing came up.

439
00:20:52,040 --> 00:20:54,080
They are sublime.
Ah!

440
00:20:54,080 --> 00:20:56,400
You know what they are?
What?
Fantastique!

441
00:20:56,400 --> 00:20:58,880
They are! See? Incroyable!

442
00:20:58,880 --> 00:21:01,560
So you only have to make sure
you rectify the creme pat
and that's it.

443
00:21:01,560 --> 00:21:03,600
OK. Thank you, chef.

444
00:21:03,600 --> 00:21:06,120
There is pressure today
because Jean-Christophe

445
00:21:06,120 --> 00:21:07,640
has a lot of pastry skills.

446
00:21:07,640 --> 00:21:09,360
I mean, that's his first love.

447
00:21:09,360 --> 00:21:11,840
So if I don't get
this creme pat perfect,

448
00:21:11,840 --> 00:21:13,120
it could be a really big issue.

449
00:21:13,120 --> 00:21:14,240
Oh, my God.

450
00:21:14,240 --> 00:21:16,920
So I'm making sure that
I'm cooking the flour through

451
00:21:16,920 --> 00:21:18,280
because that's priority number one.

452
00:21:18,280 --> 00:21:20,720
And once that's done,
I'm chucking it

453
00:21:20,720 --> 00:21:22,320
into the blast freezer.

454
00:21:22,320 --> 00:21:26,400
I need to bring the temperature down
so that then I can emulsify

455
00:21:26,400 --> 00:21:29,280
the creme pat
and get it to be OK again.

456
00:21:30,480 --> 00:21:34,000
I've just got my all my fingers
crossed and hope it works.

457
00:21:34,000 --> 00:21:36,240
Attention, attention!

458
00:21:36,240 --> 00:21:40,520
You have to grant trente,
that is 30 minutes left!

459
00:21:40,520 --> 00:21:43,480
Hey, hey!
(CHEERING)

460
00:21:43,480 --> 00:21:45,680
Romeo! Juliet.

461
00:21:48,720 --> 00:21:52,600
You definitely nailed the force
as much butter as you can

462
00:21:52,600 --> 00:21:55,240
in any given ingredient French
part of the brief,

463
00:21:55,240 --> 00:21:57,000
which is very French.

464
00:21:57,000 --> 00:22:00,400
They're nailing that brief.
(FRENCH ACCENT) Oh-ho!
Oh-ho!

465
00:22:00,400 --> 00:22:01,680
(BOTH LAUGH)

466
00:22:01,680 --> 00:22:05,440
Oh, my God,
mussels take so long to clean!

467
00:22:06,880 --> 00:22:09,320
Nat, Nat, Nat.
Hello.

468
00:22:09,320 --> 00:22:12,920
What are you cooking?
French, or...
I am cooking very French.

469
00:22:12,920 --> 00:22:15,040
Ah!
Yes, I'm terrified, but...

470
00:22:15,040 --> 00:22:17,680
What is it?
It's, uh, moules a la Normande.

471
00:22:17,680 --> 00:22:21,560
OK.
Vol-au-vent croissant patisserie.

472
00:22:21,560 --> 00:22:22,920
That's what's in croissants?
Yeah.

473
00:22:22,920 --> 00:22:25,400
Vol-au-vent with the croissant.

474
00:22:25,400 --> 00:22:26,680
Never done it before.
You're mad.

475
00:22:26,680 --> 00:22:28,920
You're absolutely bonkers. I love it.
That's very clever.

476
00:22:28,920 --> 00:22:32,280
We're rooting for you.
Thank you. Alright.

477
00:22:34,160 --> 00:22:36,360
MIMI: Challenging myself today,
cooking something French.

478
00:22:36,360 --> 00:22:39,760
I'm making a duck pie.
Braised duck pie.

479
00:22:39,760 --> 00:22:41,200
(CORK POPS)

480
00:22:42,640 --> 00:22:44,280
I think I've got to taste this.

481
00:22:44,280 --> 00:22:45,760
Cheers.

482
00:22:48,000 --> 00:22:49,920
Hey, Alex.
Hey, Sofia and Poh.

483
00:22:49,920 --> 00:22:51,440
Hey!
What are you making?

484
00:22:51,440 --> 00:22:53,800
My two favourite ladies!
Yeah!

485
00:22:53,800 --> 00:22:55,960
Out of the four judges.
(LAUGHTER)

486
00:22:55,960 --> 00:23:00,120
I am doing a fettuccine
with mussels.

487
00:23:00,120 --> 00:23:01,600
A creamy cider of sauce.

488
00:23:01,600 --> 00:23:05,040
You just need to make sure
your pasta is perfect.

489
00:23:05,040 --> 00:23:09,920
I know, I can't stress enough!
Perfect!

490
00:23:09,920 --> 00:23:11,040
But how much longer do we have?

491
00:23:11,040 --> 00:23:12,400
Less than half an hour left,

492
00:23:12,400 --> 00:23:16,000
and I feel like I haven't done a lot
of where I need to be right now.

493
00:23:16,000 --> 00:23:19,880
I need to clean and prepare
those mussels as well as cook them,

494
00:23:19,880 --> 00:23:22,600
finish my duck broth
as well as fry my flatbread.

495
00:23:22,600 --> 00:23:23,680
Whew!

496
00:23:24,920 --> 00:23:27,240
And I still have to make
the butter from scratch as well.

497
00:23:27,240 --> 00:23:29,520
That's going to go
with the flatbread.

498
00:23:29,520 --> 00:23:32,360
I've never done this before,
but I know that, essentially,

499
00:23:32,360 --> 00:23:35,920
to make butter you need to overwhip
the cream itself.

500
00:23:35,920 --> 00:23:38,360
I'm second guessing myself.

501
00:23:38,360 --> 00:23:41,320
This looks like it's too watery!

502
00:23:42,320 --> 00:23:45,880
I truly am thinking I should
have just used this local butter,

503
00:23:45,880 --> 00:23:47,640
and then that would have cut out
so much time

504
00:23:47,640 --> 00:23:49,600
in making my own as well.

505
00:23:49,600 --> 00:23:50,840
What an idiot.

506
00:23:55,080 --> 00:23:58,600
LOURDES: So for my ice-cream
sandwich, I've got my biscuits

507
00:23:58,600 --> 00:24:00,280
with the salted caramel ready.

508
00:24:00,280 --> 00:24:03,440
My croissant pieces are crispy
and golden brown.

509
00:24:03,440 --> 00:24:04,600
Every few minutes,

510
00:24:04,600 --> 00:24:06,520
I keep going back
to the blast chiller

511
00:24:06,520 --> 00:24:07,600
and checking my ice-cream

512
00:24:07,600 --> 00:24:10,040
and it's just not setting.

513
00:24:10,040 --> 00:24:12,240
Ice-cream sanger.
Ice-cream sanger, yes.

514
00:24:12,240 --> 00:24:13,440
Excited!

515
00:24:13,440 --> 00:24:15,960
And then croissant crisps.
You know how much
of an ice-cream fiend I am?

516
00:24:15,960 --> 00:24:18,640
Oh, boy. I'm an ice-cream fan too,
so hopefully I live up
to your standards.

517
00:24:18,640 --> 00:24:20,720
Where is it? Can I have a look?
Maybe don't open it.

518
00:24:20,720 --> 00:24:21,720
It's not...

519
00:24:21,720 --> 00:24:24,480
It's not setting in the way
I want it to, so I'm worried.

520
00:24:24,480 --> 00:24:26,160
Are you trying to keep
a secret from me?
Maybe.

521
00:24:26,160 --> 00:24:28,440
It's like...it's a little bit wet.
Trying to keep a secret from me!

522
00:24:28,440 --> 00:24:31,240
You can't keep secrets from me!
Don't open that. Don't open that.

523
00:24:31,240 --> 00:24:33,640
So...
I'm keeping that in there
till after.

524
00:24:33,640 --> 00:24:34,760
OK, is there a plan B?

525
00:24:34,760 --> 00:24:38,840
It's gonna be a really wet biscuit
if it's a plan B.
OK.

526
00:24:38,840 --> 00:24:40,920
We'll see, we'll see.

527
00:24:40,920 --> 00:24:42,160
Oh, God.

528
00:24:42,160 --> 00:24:44,600
I'm starting to think adding
olive oil to the mixture

529
00:24:44,600 --> 00:24:47,200
maybe changed
how quickly it's set.

530
00:24:47,200 --> 00:24:49,880
If my ice-cream doesn't set,
I'm going to be in big trouble.

531
00:24:54,040 --> 00:24:59,320
So, my rosemary ice-cream
has finished churning
and it looks good.

532
00:25:02,600 --> 00:25:05,280
Yeah.
Good.

533
00:25:05,280 --> 00:25:06,520
I'm happy with it, man.

534
00:25:06,520 --> 00:25:10,200
The rosemary came instantly,
but it wasn't overpowering.

535
00:25:10,200 --> 00:25:12,520
It wasn't too little, which I was
a little bit worried about.

536
00:25:12,520 --> 00:25:15,360
And I'm really happy
with the taste and texture

537
00:25:15,360 --> 00:25:17,080
and it just put a smile on my face.

538
00:25:18,480 --> 00:25:19,720
I've got the prunes ready.

539
00:25:19,720 --> 00:25:21,080
I've got my pickled apples

540
00:25:21,080 --> 00:25:23,600
going away, and I'm going to try
and test them later.

541
00:25:23,600 --> 00:25:25,440
And I've got another batch there.

542
00:25:25,440 --> 00:25:28,920
I'm just doing the croissant element
and uh, yeah, pretty, pretty happy.

543
00:25:28,920 --> 00:25:32,840
The name of the game is to make
Jean-Christophe go, "Ooh-la-la,"

544
00:25:32,840 --> 00:25:35,880
not "YOU La-la."

545
00:25:35,880 --> 00:25:38,240
Come on, 15 minutes!
Allez! Allez!

546
00:25:38,240 --> 00:25:41,680
SUMEET: I'm still working hard
on my creme pat.

547
00:25:43,280 --> 00:25:45,520
Yes. Come on.

548
00:25:45,520 --> 00:25:49,040
After chucking it into
the blast freezer, I have been able

549
00:25:49,040 --> 00:25:52,840
to emulsify the creme pat
and get it to be OK again.

550
00:25:52,840 --> 00:25:54,240
Oh, mate.

551
00:25:54,240 --> 00:25:57,480
Oh, thank God for small mercies.

552
00:26:00,600 --> 00:26:05,640
Time to get my choux out of the oven
and it is looking beautiful.

553
00:26:05,640 --> 00:26:09,720
I can see that the craquelin
is really looking crunchy

554
00:26:09,720 --> 00:26:11,840
and well cooked on top of the choux.

555
00:26:11,840 --> 00:26:14,560
The choux has risen,
which I'm really happy with,

556
00:26:14,560 --> 00:26:17,080
and it's nice and crispy
and crunchy and light,

557
00:26:17,080 --> 00:26:19,160
which is what it needs to be.

558
00:26:19,160 --> 00:26:21,200
I've also got to make
my caramel sauce,

559
00:26:21,200 --> 00:26:23,080
which I get on to.

560
00:26:23,080 --> 00:26:25,200
Breathe, Sumeet, breathe.

561
00:26:25,200 --> 00:26:28,320
I've got my apples all chopped up
and ready to go.

562
00:26:28,320 --> 00:26:30,560
So all my elements
are just coming together.

563
00:26:33,400 --> 00:26:35,600
JUAN: I really like French cooking.

564
00:26:35,600 --> 00:26:37,560
I know a few techniques,

565
00:26:37,560 --> 00:26:39,280
like French kissing and...

566
00:26:41,280 --> 00:26:44,200
I'm really happy with the looks
of the raviolo.

567
00:26:44,200 --> 00:26:46,120
It didn't break.
It's all in one piece.

568
00:26:46,120 --> 00:26:48,480
It's looking good and
it's well cooked,

569
00:26:48,480 --> 00:26:50,600
so I'm happy with this.

570
00:26:50,600 --> 00:26:55,560
Hoping Jean-Christophe will be,
"Ooh-la-la. Sacre bleu."

571
00:26:55,560 --> 00:26:58,000
(SPEAKS FRENCH)

572
00:26:58,000 --> 00:27:01,120
They smell fantastic!
Five minutes to go!

573
00:27:01,120 --> 00:27:04,560
(CHEERING)
Come on!

574
00:27:13,880 --> 00:27:15,680
SNEZANA: It's going to work.

575
00:27:17,920 --> 00:27:19,240
There's five minutes to go,

576
00:27:19,240 --> 00:27:23,720
and it's time to take my mussel
and pea pot pie out of the oven.

577
00:27:23,720 --> 00:27:26,040
Look, I'm happy with it.
I think it looks great.

578
00:27:26,040 --> 00:27:27,160
It looks rustic as.

579
00:27:27,160 --> 00:27:28,400
Oh!

580
00:27:28,400 --> 00:27:29,600
The puff's perfect

581
00:27:29,600 --> 00:27:32,680
and I can see the pie filling
bubbling away in the hole

582
00:27:32,680 --> 00:27:34,400
that formed from the heat.

583
00:27:34,400 --> 00:27:35,960
So I think it's going to be tasty.

584
00:27:37,640 --> 00:27:39,040
LOURDES: My ice-cream sandwich.

585
00:27:39,040 --> 00:27:41,000
Got my biscuits with
the salted caramel ready.

586
00:27:41,000 --> 00:27:43,920
I've got the croissant crisps
on the side, ready to garnish.

587
00:27:43,920 --> 00:27:46,160
Um.... Alright.
The clock is ticking.

588
00:27:46,160 --> 00:27:49,160
So, ready or not,
I have to take the ice-cream

589
00:27:49,160 --> 00:27:50,280
out of the blast chiller.

590
00:27:53,160 --> 00:27:54,720
My ice-cream is so runny.

591
00:27:56,360 --> 00:27:59,040
Oh, my God, it's so melty.

592
00:27:59,040 --> 00:28:00,600
It is not set.

593
00:28:00,600 --> 00:28:02,720
Um... I'm worried.

594
00:28:04,520 --> 00:28:05,920
Uh...

595
00:28:17,840 --> 00:28:19,400
(CHEERING AND APPLAUSE)

596
00:28:21,120 --> 00:28:25,080
Hello. Here we go,
here we go, here we go!

597
00:28:25,080 --> 00:28:27,000
Oh!

598
00:28:27,000 --> 00:28:28,320
Nice job, Sue.

599
00:28:29,360 --> 00:28:32,080
That is not what I was expecting it
to look like
when you were describing it,

600
00:28:32,080 --> 00:28:35,080
I'll tell you that much.
It looks better? (LAUGHS)

601
00:28:35,080 --> 00:28:38,680
STEPHEN: I'm doing the plating.
I looked down at my dish.

602
00:28:38,680 --> 00:28:40,000
It looks really good.

603
00:28:40,000 --> 00:28:41,840
I mean, it looks
like restaurant-quality food.

604
00:28:41,840 --> 00:28:43,880
It's got a beautifully prepared
duck leg

605
00:28:43,880 --> 00:28:46,320
that's sitting on
this beautiful pillow of peas.

606
00:28:46,320 --> 00:28:49,440
They're bright. They're vivid green.

607
00:28:49,440 --> 00:28:52,360
I've got this sauce
sitting in a jug. It's glossy.

608
00:28:52,360 --> 00:28:55,160
So I'm really happy with the way
I've treated this food.

609
00:28:56,760 --> 00:29:00,960
But Jean-Christophe has never heard
of mussels paired with duck,

610
00:29:00,960 --> 00:29:05,160
which is my biggest concern,
so hopefully I've pulled it off.

611
00:29:08,000 --> 00:29:10,400
GILLIAN: At this point in time,
I'm not even thinking

612
00:29:10,400 --> 00:29:11,800
about how my dish today looks.

613
00:29:11,800 --> 00:29:13,560
I'm not even thinking about
the work of art that I was,

614
00:29:13,560 --> 00:29:16,240
you know, earlier on, inspired by

615
00:29:16,240 --> 00:29:18,720
and wanted to have so much time
to think about this.

616
00:29:18,720 --> 00:29:21,120
Argh! (GIGGLES)

617
00:29:21,120 --> 00:29:23,320
30 seconds!
Whoa!

618
00:29:23,320 --> 00:29:24,680
(APPLAUSE)

619
00:29:24,680 --> 00:29:26,480
I pour my mussels onto the bowl.

620
00:29:26,480 --> 00:29:28,560
Don't have time for this.

621
00:29:28,560 --> 00:29:30,760
Throw the apples
onto the mussels as well.

622
00:29:30,760 --> 00:29:33,520
And then I'm just pouring
this duck broth into the jug

623
00:29:33,520 --> 00:29:34,960
to make sure I've got it there.

624
00:29:34,960 --> 00:29:37,080
Butter, butter, butter!

625
00:29:37,080 --> 00:29:40,040
(SPEAKS FRENCH) Dix secondes!

626
00:29:40,040 --> 00:29:43,240
Neuf, huit...

627
00:29:43,240 --> 00:29:46,640
JUDGES: Sept, six, cinq,

628
00:29:46,640 --> 00:29:49,520
quatre, trois,

629
00:29:49,520 --> 00:29:51,880
deux, one...

630
00:29:51,880 --> 00:29:55,640
Zero!
(CHEERING)

631
00:29:58,320 --> 00:30:00,640
Hugs.
Oh, sweetie.

632
00:30:00,640 --> 00:30:02,120
Oh, Lachy.

633
00:30:04,360 --> 00:30:05,360
That looks amazing.

634
00:30:05,360 --> 00:30:07,480
SAV: Bro, that looks amazing.

635
00:30:07,480 --> 00:30:08,720
No, it doesn't!

636
00:30:08,720 --> 00:30:10,360
Well...
That butter!

637
00:30:10,360 --> 00:30:12,040
Oh, my God!

638
00:30:12,040 --> 00:30:13,720
Oh, my God.

639
00:30:19,560 --> 00:30:25,080
Today we gave you a stunning box
of French-inspired ingredients,

640
00:30:25,080 --> 00:30:26,280
and from the smells in the room,

641
00:30:26,280 --> 00:30:28,320
I think you might have risen
to the challenge.

642
00:30:28,320 --> 00:30:31,720
The first dish we'd like
to taste is Sumeet's.

643
00:30:31,720 --> 00:30:34,720
(CHEERING AND APPLAUSE)

644
00:30:38,280 --> 00:30:41,920
So, Sumeet, what have you made?

645
00:30:41,920 --> 00:30:45,400
SUMEET: Craquelin au choux
with some caramel apples

646
00:30:45,400 --> 00:30:47,640
and thyme-infused creme pat.

647
00:30:52,720 --> 00:30:53,960
Yeah.

648
00:30:55,560 --> 00:30:57,480
ANDY: They look good.
Yeah.

649
00:31:13,240 --> 00:31:14,800
Oh, wow.

650
00:31:17,560 --> 00:31:19,520
(SINGS LA VIE EN ROSE)

651
00:31:19,520 --> 00:31:23,040
# Je vois la vie en rose... #

652
00:31:23,040 --> 00:31:25,800
This is absolutely fantastic.

653
00:31:25,800 --> 00:31:28,680
Fantastic. It is.
(CHEERING AND APPLAUSE)

654
00:31:28,680 --> 00:31:30,680
Well done.
Oh, thank you, sir.

655
00:31:30,680 --> 00:31:33,840
(CHEERING AND APPLAUSE)

656
00:31:39,720 --> 00:31:44,440
This is very a French profiterole
boudoir-style.

657
00:31:47,360 --> 00:31:49,640
And your salty caramel.

658
00:31:49,640 --> 00:31:51,560
Ooh la-la.

659
00:31:51,560 --> 00:31:53,160
Merci beaucoup.

660
00:31:53,160 --> 00:31:55,320
That's it.

661
00:31:55,320 --> 00:31:58,760
When I bit into that profiterole,
it's really...it's crunchy

662
00:31:58,760 --> 00:32:01,960
on the outside and then
on the inside, it's nice and tender,

663
00:32:01,960 --> 00:32:04,160
which is exactly what you want.

664
00:32:05,360 --> 00:32:09,400
You know we talk about something
being simple but perfect?

665
00:32:09,400 --> 00:32:10,400
Yeah.

666
00:32:10,400 --> 00:32:12,240
That's it right there.

667
00:32:12,240 --> 00:32:14,280
And it's something done
so classically,

668
00:32:14,280 --> 00:32:17,320
but then with a slight twist
with what you've been given

669
00:32:17,320 --> 00:32:19,480
in our French mystery box.

670
00:32:19,480 --> 00:32:21,800
This is your time to shine.
Well done, Sumeet.

671
00:32:21,800 --> 00:32:24,680
(CHEERING AND APPLAUSE)

672
00:32:24,680 --> 00:32:26,160
Fantastique!

673
00:32:28,800 --> 00:32:31,960
Oh, dude! Oh, dude!

674
00:32:34,400 --> 00:32:35,840
David!

675
00:32:41,840 --> 00:32:42,880
DAVID: Hello.

676
00:32:42,880 --> 00:32:44,120
SOFIA: Wow.

677
00:32:45,480 --> 00:32:47,000
Very neat and tidy.

678
00:32:47,000 --> 00:32:49,120
Wow, David,
tell us what you've made.

679
00:32:49,120 --> 00:32:51,000
Uh, I made

680
00:32:51,000 --> 00:32:53,400
a rosemary and prune ice-cream

681
00:32:53,400 --> 00:32:57,440
with pickled apple
and croissant cubes.

682
00:32:57,440 --> 00:33:01,440
I love it.
Have you alternated the colour
of the apple skin on purpose?

683
00:33:01,440 --> 00:33:02,560
On purpose?

684
00:33:02,560 --> 00:33:05,040
Uh, I did two different pickles
as an experiment,

685
00:33:05,040 --> 00:33:08,520
and so one was vacuum-sealed
and one was not vacuum-sealed.

686
00:33:08,520 --> 00:33:10,240
And I tasted them
and it tasted different.

687
00:33:10,240 --> 00:33:11,560
And I tried them together.

688
00:33:11,560 --> 00:33:13,720
I liked it, and so
I layered them differently.

689
00:33:13,720 --> 00:33:15,280
OK, cool.
Yeah.
Beautiful.

690
00:33:29,080 --> 00:33:30,240
David...

691
00:33:31,560 --> 00:33:33,560
..make more desserts, man.

692
00:33:33,560 --> 00:33:35,880
Thank you.
That's awesome.

693
00:33:35,880 --> 00:33:36,920
Thank you.

694
00:33:36,920 --> 00:33:39,840
Velvety soft, creamy ice-cream
that carries that rosemary.

695
00:33:39,840 --> 00:33:42,120
You've got the acidity, that lift

696
00:33:42,120 --> 00:33:46,080
from your beautiful armadillo
dragon scale apple pickles.

697
00:33:46,080 --> 00:33:49,720
And then that croissant -
buttery, compressed, crunchy.

698
00:33:49,720 --> 00:33:52,800
Almost like all the best bits
of an ice-cream sandwich,

699
00:33:52,800 --> 00:33:54,200
but really elevated.

700
00:33:54,200 --> 00:33:58,480
Even just the ice-cream, mate,
the texture of the ice-cream

701
00:33:58,480 --> 00:34:03,400
on a stinker of a day like today
is so good.

702
00:34:03,400 --> 00:34:06,240
Then I thought, "Oh, he's made it
look like a little armadillo

703
00:34:06,240 --> 00:34:07,520
"because he's cute and that's cute."

704
00:34:07,520 --> 00:34:11,640
But no, you actually need
the apple in every bite.

705
00:34:11,640 --> 00:34:15,840
Yeah.
But then it's the symphony
just gets in sync.

706
00:34:15,840 --> 00:34:19,040
Do more of this stuff.
Thank you.

707
00:34:19,040 --> 00:34:22,360
Spot on, spot on, spot on.

708
00:34:22,360 --> 00:34:24,760
(CHEERING AND APPLAUSE)

709
00:34:26,960 --> 00:34:28,240
Harry, let's go!

710
00:34:36,200 --> 00:34:37,720
HARRY: I've got you

711
00:34:37,720 --> 00:34:39,680
a mussel and pea pot pie.

712
00:34:39,680 --> 00:34:44,080
The filling is a apple cider
and mussel juice veloute.

713
00:34:46,320 --> 00:34:48,600
I'm going hard.
(LAUGHS)

714
00:35:07,120 --> 00:35:09,320
Harry, Harry, Harry, Harry.

715
00:35:09,320 --> 00:35:11,400
I don't know how you've done it,
but the two mussels

716
00:35:11,400 --> 00:35:13,160
I had weren't overcooked.

717
00:35:13,160 --> 00:35:16,760
Cooking the mussels
and then heating them through a sauce

718
00:35:16,760 --> 00:35:18,400
should overcook them.

719
00:35:18,400 --> 00:35:21,240
But I think
you've just been really delicate

720
00:35:21,240 --> 00:35:25,200
in slowly bringing them up
to temperature in that sauce,

721
00:35:25,200 --> 00:35:27,280
which the sauce is delicious.

722
00:35:27,280 --> 00:35:30,680
Your sauce is the perfect thickness.
Creamy.

723
00:35:32,120 --> 00:35:33,880
Really quite seductive as a dish.

724
00:35:33,880 --> 00:35:35,800
I mean, just like...
Ooh, Harry.

725
00:35:35,800 --> 00:35:37,560
I keep saying this. I know you've
just got married.

726
00:35:37,560 --> 00:35:39,880
He gets married, now he's seductive.
He's a married man!

727
00:35:39,880 --> 00:35:42,200
This is... This is...
This could be a honeymoon dish.

728
00:35:42,200 --> 00:35:45,120
I mean, I just want to keep
eating it and I'm going to.

729
00:35:45,120 --> 00:35:47,840
And the only thing
it's really missing, I think,

730
00:35:47,840 --> 00:35:50,120
is a nice glass of crisp white wine.

731
00:35:51,760 --> 00:35:55,600
It's the type of dishes
you will find in Auberge.

732
00:35:55,600 --> 00:35:59,680
Driving, park the car.
You just want one dish.

733
00:35:59,680 --> 00:36:02,520
THE dish, you know?
And that's what it is.

734
00:36:02,520 --> 00:36:04,360
Well done, well done.
(CHEERING AND APPLAUSE)

735
00:36:04,360 --> 00:36:06,520
Thanks, guys. Thank you so much.

736
00:36:06,520 --> 00:36:07,920
Salut!

737
00:36:11,000 --> 00:36:12,200
So good.

738
00:36:12,200 --> 00:36:14,520
Let's go, Alex.

739
00:36:17,080 --> 00:36:20,440
ALEX: Mussel fettuccine
with a cider cream sauce.

740
00:36:21,640 --> 00:36:23,240
SOFIA: Mussels
are really perfectly cooked.

741
00:36:23,240 --> 00:36:25,920
Still juicy,
still got their freshness.

742
00:36:25,920 --> 00:36:29,040
As for the pasta, I think there's
a bit of room for improvement.

743
00:36:29,040 --> 00:36:30,040
OK.

744
00:36:30,040 --> 00:36:32,240
For this, I found myself
really trying to chew

745
00:36:32,240 --> 00:36:33,920
a little bit more than I would like.

746
00:36:33,920 --> 00:36:36,120
OK.
Thanks, Alex.
Sorry, Alex.

747
00:36:36,120 --> 00:36:37,680
Let's bring it, Nat.

748
00:36:37,680 --> 00:36:39,440
(CHEERING AND APPLAUSE)

749
00:36:39,440 --> 00:36:44,640
NAT: I made a Normandy-style mussels
with a croissant vol-au-vent.

750
00:36:44,640 --> 00:36:46,360
ANDY: The croissant part,

751
00:36:46,360 --> 00:36:50,160
I thought it was creative
and I still do think it's creative.

752
00:36:50,160 --> 00:36:53,240
But do I think it's better
than a vol-au-vent?

753
00:36:53,240 --> 00:36:56,200
Probably, no.
Thank you so much.

754
00:36:58,320 --> 00:36:59,880
Next up, Lourdes!

755
00:37:07,320 --> 00:37:09,960
Oh, sugar.
Sorry. It's gonna be messy.

756
00:37:09,960 --> 00:37:12,160
Sugar, sugar, sugar.

757
00:37:12,160 --> 00:37:16,080
Oh, it's dripping, Lourdes,
I hate to tell you.

758
00:37:16,080 --> 00:37:18,040
Was meant to be

759
00:37:18,040 --> 00:37:20,800
an olive oil ice-cream sandwich
with salted caramel

760
00:37:20,800 --> 00:37:24,880
and croissant crisps,
but my ice-cream didn't set.

761
00:37:24,880 --> 00:37:27,240
How are we going to eat this.
With a straw.

762
00:37:38,760 --> 00:37:41,440
So when you put them
into the freezer,

763
00:37:41,440 --> 00:37:44,120
did you have your moulds
already waiting in the freezer?

764
00:37:44,120 --> 00:37:46,360
No. I should have.

765
00:37:46,360 --> 00:37:48,720
I should have. Yeah.
You would have saved 10 minutes.

766
00:37:48,720 --> 00:37:50,440
Yeah, that would have
been really smart.

767
00:37:50,440 --> 00:37:51,920
Anyway, it's a shame.
Yeah.

768
00:37:51,920 --> 00:37:55,360
Thanks, Lourdes.
Good luck, yeah?

769
00:37:55,360 --> 00:37:57,880
OK. Next one. Gill.

770
00:38:00,640 --> 00:38:03,240
I'm taking it up knowing
that it's not how I would have

771
00:38:03,240 --> 00:38:05,240
loved to present the dish.

772
00:38:05,240 --> 00:38:07,520
I've never done
a pressure test before

773
00:38:07,520 --> 00:38:10,240
and I'm not about to try
and send myself there.

774
00:38:10,240 --> 00:38:12,800
But if the judges
don't like this dish today,

775
00:38:12,800 --> 00:38:14,680
I know that's where I'm going to be.

776
00:38:33,720 --> 00:38:37,760
I've made steamed mussels
with pickled apples, a duck broth,

777
00:38:37,760 --> 00:38:41,560
flatbread,
and roasted shallot butter.

778
00:38:41,560 --> 00:38:43,160
I made the butter as well.

779
00:38:43,160 --> 00:38:45,240
Butter from scratch?
Yeah, yeah.

780
00:39:03,600 --> 00:39:06,560
ANDY: Oh, no!

781
00:39:06,560 --> 00:39:09,000
Is that a beard?
That's a big old beard.

782
00:39:10,800 --> 00:39:11,840
Sorry.

783
00:39:12,920 --> 00:39:15,080
So, the butter,

784
00:39:15,080 --> 00:39:18,440
you've been busy
doing something like this,

785
00:39:18,440 --> 00:39:20,720
which I admire you, of course.

786
00:39:20,720 --> 00:39:21,880
Well done.

787
00:39:21,880 --> 00:39:24,600
But it was not necessary.
Yeah.

788
00:39:24,600 --> 00:39:28,320
You've been given some butter,
a local butter, which is superior.

789
00:39:28,320 --> 00:39:29,320
You should... Huh!

790
00:39:30,920 --> 00:39:32,800
Really applaud you
for doing the butter

791
00:39:32,800 --> 00:39:34,600
and making the bread.

792
00:39:34,600 --> 00:39:38,360
But, unfortunately,
the bread is very cardboardy.

793
00:39:39,920 --> 00:39:43,160
Also, um, it's not really
quite the kind of bread

794
00:39:43,160 --> 00:39:45,080
you'd put butter on.

795
00:39:45,080 --> 00:39:47,000
You know what I mean?
OK. Yeah.

796
00:39:47,000 --> 00:39:49,400
It's also not the kind of bread
you dunk into broth.

797
00:39:49,400 --> 00:39:50,840
Yeah.

798
00:39:50,840 --> 00:39:52,640
Like, the beards in the mussels,
they can't be.

799
00:39:52,640 --> 00:39:53,760
No.

800
00:39:53,760 --> 00:39:56,200
The mussels were nicely cooked
though, so that's a plus.

801
00:39:56,200 --> 00:39:58,680
But this just seems like all
of these weird things

802
00:39:58,680 --> 00:40:00,880
that have tried
to come together on a plate.

803
00:40:00,880 --> 00:40:01,960
Yeah, 100%.
And it hasn't.

804
00:40:03,880 --> 00:40:05,280
Yeah. I appreciate your feedback.

805
00:40:05,280 --> 00:40:06,640
Thank you.
Thanks, Gill.

806
00:40:06,640 --> 00:40:08,040
Thank you so much.
Thanks, Gill.

807
00:40:08,040 --> 00:40:09,800
Good luck.

808
00:40:09,800 --> 00:40:13,400
(CHEERING AND APPLAUSE)

809
00:40:13,400 --> 00:40:14,640
Oh!

810
00:40:16,360 --> 00:40:19,840
Can we taste your dish,
please, Juan?

811
00:40:19,840 --> 00:40:22,960
(CHEERING AND APPLAUSE)

812
00:40:25,800 --> 00:40:27,280
How are you?

813
00:40:35,840 --> 00:40:38,800
Ravioli-ish?
Ravioli-ish.

814
00:40:38,800 --> 00:40:39,840
You know what?

815
00:40:39,840 --> 00:40:44,320
Before we start plunging into this,
it looks very artistic

816
00:40:44,320 --> 00:40:48,160
for you to be able to make
a pasta shape

817
00:40:48,160 --> 00:40:50,960
and to keep that shape.

818
00:40:50,960 --> 00:40:55,080
How the hell did you manage that?

819
00:40:55,080 --> 00:40:57,120
I don't know.
Is it plastic or what?

820
00:40:57,120 --> 00:40:58,960
Bendigo magic!

821
00:41:22,680 --> 00:41:24,160
Wow.

822
00:41:24,160 --> 00:41:26,520
Your pasta work is impeccable.

823
00:41:26,520 --> 00:41:28,480
It is so thin.

824
00:41:28,480 --> 00:41:32,400
And I can't believe you had that
long sausage and managed to roll it

825
00:41:32,400 --> 00:41:33,960
all together without it popping.

826
00:41:33,960 --> 00:41:35,240
Like, it's incredible.

827
00:41:37,240 --> 00:41:38,720
Beurre blanc, really, really good.

828
00:41:38,720 --> 00:41:40,640
Texture was amazing.

829
00:41:40,640 --> 00:41:42,800
Balance, I thought was really good.

830
00:41:42,800 --> 00:41:44,120
Keep pushing yourself.

831
00:41:44,120 --> 00:41:45,760
Thank you.

832
00:41:45,760 --> 00:41:47,000
Thank you. Thank you.

833
00:41:47,000 --> 00:41:50,600
(CHEERING AND APPLAUSE)

834
00:41:53,880 --> 00:41:56,640
Next one, Sue.

835
00:41:58,840 --> 00:42:00,720
SUE: Apple tarte Tatin,

836
00:42:00,720 --> 00:42:02,840
salted caramel sauce

837
00:42:02,840 --> 00:42:06,680
and a prune
and apple cider ice-cream.

838
00:42:06,680 --> 00:42:10,120
OK!
That looks luscious!
Amazing!

839
00:42:10,120 --> 00:42:12,040
OK, so I want to smush my face
into that.

840
00:42:12,040 --> 00:42:13,440
Yeah, I'm pretty close.

841
00:42:17,880 --> 00:42:20,000
The ice-cream is, - oh! -
where is it?

842
00:42:20,000 --> 00:42:22,880
Yeah, can we have
some more ice-cream?
Where can I lick some more?

843
00:42:22,880 --> 00:42:25,160
Yeah, I wanted, like,
six more scoops.
The ice-cream's good.

844
00:42:25,160 --> 00:42:29,680
This is a delicious
Sunday lunch in France.

845
00:42:29,680 --> 00:42:31,400
Tarte Tatin.
Whee!

846
00:42:31,400 --> 00:42:33,600
Et voila!

847
00:42:33,600 --> 00:42:34,600
Sav.

848
00:42:34,600 --> 00:42:38,400
SAV: Duck and apple pan roll
and a little dipping sauce,

849
00:42:38,400 --> 00:42:41,520
that's very mustard
and apple cider forward.

850
00:42:43,040 --> 00:42:47,080
You get a roll, you get
a croissant crumb that's crispy.

851
00:42:47,080 --> 00:42:49,800
You get the crepe inside
that's another layer there.

852
00:42:49,800 --> 00:42:51,920
Delish.
Thank you.

853
00:42:51,920 --> 00:42:53,720
Hey, Snez,
let's see what you've cooked.

854
00:42:53,720 --> 00:42:57,040
(CHEERING AND APPLAUSE)

855
00:42:57,040 --> 00:42:58,400
What have you made?

856
00:42:58,400 --> 00:43:00,640
SNEZANA: So I made apple cannoli

857
00:43:00,640 --> 00:43:03,560
with some mussels, peas,
beurre nantais.

858
00:43:05,080 --> 00:43:09,360
The sauce I loved it, I thought it
really linked the mussels

859
00:43:09,360 --> 00:43:10,880
to the sauce.

860
00:43:10,880 --> 00:43:13,760
That salinity from the mussel juice
really ticked it off.

861
00:43:13,760 --> 00:43:15,480
Thanks, Snez.
Thanks, guys. Thanks.

862
00:43:15,480 --> 00:43:17,480
Josh!

863
00:43:17,480 --> 00:43:19,760
JOSH:
Chiffonade shallot tarte Tatin.

864
00:43:19,760 --> 00:43:22,640
Prune and cider glaze over the top.

865
00:43:22,640 --> 00:43:26,520
Your shallots are so delicious.

866
00:43:26,520 --> 00:43:27,600
OK!

867
00:43:27,600 --> 00:43:31,240
They're, like, really jammy
and chewy, which I love.

868
00:43:31,240 --> 00:43:33,040
Thanks, guys. Cheers.

869
00:43:33,040 --> 00:43:34,160
Mimi's.

870
00:43:35,680 --> 00:43:37,680
Hello.

871
00:43:37,680 --> 00:43:41,640
I made an apple cider-braised
duck leg pithivier.

872
00:43:41,640 --> 00:43:44,320
Oh, that smells good.
That smells really good.

873
00:43:44,320 --> 00:43:47,400
Mimi, ripper of a pie.

874
00:43:47,400 --> 00:43:50,440
Absolute ripper.
It is rich. It's got guts.

875
00:43:50,440 --> 00:43:52,560
It's like super chunky
and delicious.

876
00:43:52,560 --> 00:43:55,200
You know it's duck, which is great.

877
00:43:55,200 --> 00:43:58,880
I actually got me a little bit
nostalgic from my electrician days.

878
00:43:58,880 --> 00:44:00,640
(LAUGHTER)
Thank you. Mimi. Well done.

879
00:44:00,640 --> 00:44:02,920
(CHEERING AND APPLAUSE)

880
00:44:04,880 --> 00:44:07,280
Give me a hug. Come on.

881
00:44:07,280 --> 00:44:11,600
The next one, and I believe
the final one, is Stephen.

882
00:44:14,400 --> 00:44:16,480
STEPHEN: Jean-Christophe
is a French chef

883
00:44:16,480 --> 00:44:19,560
that's cooked probably
every French dish there is,

884
00:44:19,560 --> 00:44:22,240
and he's never had
mussels paired with duck.

885
00:44:22,240 --> 00:44:25,560
So if Jean-Christophe says
the mussels don't work

886
00:44:25,560 --> 00:44:29,760
with the duck, I am going to be 100%
in elimination.

887
00:44:30,960 --> 00:44:33,200
JEAN-CHRISTOPHE:
What, what, what, what, what?

888
00:44:46,280 --> 00:44:49,240
I made duck by the sea.

889
00:44:49,240 --> 00:44:50,760
POH: Ooh!
Duck by the sea?

890
00:44:50,760 --> 00:44:52,920
Yeah, so...
I love that.

891
00:44:52,920 --> 00:44:57,920
So if I understand, you've mixed
a mussel or shellfish with a duck,

892
00:44:57,920 --> 00:44:59,240
which is very unusual.

893
00:44:59,240 --> 00:45:02,880
Duck and mussels.
Yeah, hence "duck by the sea."

894
00:45:02,880 --> 00:45:04,800
Alright, let's have a look.

895
00:45:22,120 --> 00:45:23,120
Stephen...

896
00:45:24,400 --> 00:45:27,320
..I think you're turning into
a little bit of a saucier,

897
00:45:27,320 --> 00:45:31,920
because that sauce is spot on.

898
00:45:31,920 --> 00:45:36,200
It's got just enough
seafood flavour in it.

899
00:45:36,200 --> 00:45:38,760
And who would have thought?
Duck and mussel.

900
00:45:38,760 --> 00:45:40,960
It is delicious.

901
00:45:40,960 --> 00:45:43,400
The sauce, like, spot on.

902
00:45:43,400 --> 00:45:45,720
Like, you're really starting
to kick goals there.

903
00:45:45,720 --> 00:45:47,800
And, like I've said,
if you can cook protein,

904
00:45:47,800 --> 00:45:51,520
you can make a good sauce,
you're winning the battle, really.

905
00:45:51,520 --> 00:45:52,680
This is...

906
00:45:53,760 --> 00:45:55,520
(CLICKS TONGUE)

907
00:45:55,520 --> 00:45:56,920
..delicious.

908
00:45:56,920 --> 00:46:00,320
You did something I never,
ever, ever did in my life.

909
00:46:00,320 --> 00:46:04,160
And it's the right richness.

910
00:46:04,160 --> 00:46:07,520
So I just gave you my... (CLICKS
TONGUE) things, yeah?

911
00:46:07,520 --> 00:46:11,200
So you stay there one minute
for 30 seconds, I just come back.

912
00:46:11,200 --> 00:46:13,760
Because...
No-one knows.

913
00:46:13,760 --> 00:46:19,400
..because it's a French theme,
I thought from now, from now,

914
00:46:19,400 --> 00:46:21,800
I want you to take this
in your kitchen...

915
00:46:21,800 --> 00:46:23,240
(LAUGHTER)

916
00:46:23,240 --> 00:46:24,880
..and enjoy.

917
00:46:27,520 --> 00:46:29,920
Because what you've done there
is fantastic.

918
00:46:29,920 --> 00:46:32,800
Aww.
Aww, he's blushing!
You've gone a bit red there, mate!

919
00:46:36,520 --> 00:46:38,280
Well done. Bye-bye.

920
00:46:38,280 --> 00:46:41,360
(CHEERING AND APPLAUSE)

921
00:46:41,360 --> 00:46:45,000
Unbelievable.
I nearly had tears in my eyes.

922
00:46:47,280 --> 00:46:48,440
It's fine.
Me too.

923
00:46:48,440 --> 00:46:50,840
I'm nearly crying with him!
Yeah.

924
00:46:50,840 --> 00:46:54,680
STEPHEN: I'm just, like, stunned
and blown away.

925
00:46:54,680 --> 00:46:58,640
I can't believe it. Huge moment
for me, that. Massive moment.

926
00:46:58,640 --> 00:47:01,200
Was probably the highlight
of my cook so far.

927
00:47:11,120 --> 00:47:14,200
The taste of France
in the heart of Bendigo.

928
00:47:14,200 --> 00:47:15,560
Ooh la-la!

929
00:47:17,280 --> 00:47:20,200
Jean-Christophe, what do you reckon?
They make you proud?

930
00:47:20,200 --> 00:47:24,240
Well, how well you did.

931
00:47:24,240 --> 00:47:30,920
Honouring French ingredients today
was magnifique, and vive la France.

932
00:47:32,720 --> 00:47:37,760
POH: Great dishes aside,
there is a pressure test tomorrow.

933
00:47:37,760 --> 00:47:39,880
And four of you
will be cooking in it.

934
00:47:42,000 --> 00:47:44,480
If I say your name,
please step forward.

935
00:47:46,920 --> 00:47:48,560
Lourdes.

936
00:47:54,560 --> 00:47:56,000
Gillian.

937
00:47:59,840 --> 00:48:01,160
Nat.

938
00:48:07,360 --> 00:48:08,520
Alex.

939
00:48:13,160 --> 00:48:15,160
Unfortunately,
the four of you are in danger

940
00:48:15,160 --> 00:48:17,480
of going home tomorrow.

941
00:48:17,480 --> 00:48:20,880
It's not all doom and gloom
because we're back on the road

942
00:48:20,880 --> 00:48:23,560
for your pressure test.

943
00:48:23,560 --> 00:48:27,760
We're going to be exploring more of
the gorgeous Goldfields Region.

944
00:48:27,760 --> 00:48:30,280
We'll see you soon.
See you tomorrow.

945
00:48:30,280 --> 00:48:33,520
(CHEERING AND LAUGHTER)

946
00:48:34,600 --> 00:48:36,000
VOICEOVER: Tomorrow night

947
00:48:36,000 --> 00:48:37,400
on MasterChef Australia,

948
00:48:37,400 --> 00:48:39,720
the road trip continues.

949
00:48:39,720 --> 00:48:41,000
The surroundings are beautiful,

950
00:48:41,000 --> 00:48:42,240
but it's bittersweet

951
00:48:42,240 --> 00:48:44,040
because it's a pressure test.

952
00:48:44,040 --> 00:48:45,880
And someone's journey...

953
00:48:45,880 --> 00:48:47,080
Oh, my God.

954
00:48:47,080 --> 00:48:49,040
I'm just a hot mess.
There's no way I can do this.

955
00:48:49,040 --> 00:48:51,720
..will come to an end.

956
00:48:51,720 --> 00:48:53,240
(SOBS)

957
00:48:58,120 --> 00:49:00,120
Captions by Red Bee Media