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Previously on MasterChef Australia...

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..a team service challenge...

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There's such an energy
about a commercial kitchen.

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Service, please.

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..took pub classics
and cranked them up.

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That's an absolute pub banger
right there.

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If this was at my pub,
I would order this

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time and time again.
Same!

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Then...
Curtis Stone!

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..the Orange Team
cooked along with Curtis.

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Lots of flavour, lots of balance,
lots of texture

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and it's a really
sophisticated dish.

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But we had to say farewell to Sue.

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Yeah, Sue!

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(ALL CHEER)

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And...

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The winner will have their sauce
sold in Coles stores

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across the country until sold out.

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..Sumeet proved
she truly is a sauce boss.

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(ALL CHEER)

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And she's first
into this year's top 10.

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Tonight,

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an elimination

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means it's curtains
for one more home cook.

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(GASPS)

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Morning.

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It's very...show...showesque.

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Everyone's very hesitant
to come down the front.

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I know! You guys are so,
like, subdued today.

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You know what we're all thinking.
What's behind the freaking curtain?

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You know, that's what's happening.

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There's something
up their sleeve today.

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There always is.

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Morning, all.

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ALL: Morning.

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Firstly, welcome back, Pezza.

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Because you missed
the last elimination cook,

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you're straight into this one.

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Thanks for that.

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(ALL LAUGH)

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This may be the most important cook
of the competition so far.

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Make it through today,

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and you're in the top 10
of MasterChef 2024.

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Well, whether or not you make it
to top 10

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is going to come down
to what you choose to do

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with whatever's behind here.

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Sumeet is already in,

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which means there's only
nine spots left

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in top 10.

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Sumeet, how does it feel
to be up there today?

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Oh, my gosh, it's a great feeling.

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(LAUGHS) She's basking.

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(LAUGHS)

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Top 10 for me was when everything
started to click.

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This is the big milestone.

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It's a point where you should be
starting to hit your stride

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and really find your spot
and your style.

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You're like, "Wow,
I am proving things to myself

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"that I never thought
could be possible."

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Being so close to the top 10,
I can just envision it.

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Sumeet, my girl, I need to...

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I need to join
that Punjabi princess in top 10.

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Righto. Be warned.

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This challenge is going to be
a meaty one.

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Nothing beats a solid, succulent
plate packed with protein, right?

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Going down the pub, big parmy fan,

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it comes out crispy,
the size of your head,

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and you are just ready
to dive in, right?

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As a Frenchman, out of everything,
I think I would go for a nice steak.

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Yes, there it is.

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A bit of black pepper,
flash on the grill.

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Oh! Oh, my God, I fancy a steak!

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I just liked
the black pepper dance.

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(ALL LAUGH)
That was nice!

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Yeah.

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(ALL LAUGH)

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Are we cooking steaks?

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Right, who's keen to cook
a meaty dish today?

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Pezza, are you ever not keen?

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(ALL LAUGH)

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Well, not so fast.

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We've got a juicy twist for y'all.

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(GROANING)
WOMAN: Of course!

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Ready to find out what it is?

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Yes.
Give it to us.

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Oh!

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(GASPS)

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POH: There's no meat or fish.

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Starting to work it out?

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Notice anything missing?

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Protein.
Protein.

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You got it.

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MAN: The good stuff.

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That is right, there is no meat.

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This pantry is entirely plant-based.

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Oh.
Oh!

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SAVINDRI: There's no fish,
there's no beef, there's no pork

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and there's no butter,

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which is not a world
I want to live in, honestly,

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but it's fine.

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So the challenge is -

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choose a dish that is renowned
for its meatiness

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and recreate it minus the meat.

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(GROANS)

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JEAN-CHRISTOPHE: Pezza.
(ALL LAUGH)

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How do you feel?

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Yeah, no, a bit,
uh, different to me.

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I don't think I've ever cooked
a vegetarian dish or...

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ANDY: Not one?

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No, I don't think so.

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(ALL LAUGH)

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You will have 75 minutes.

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Everything you need
is either up here or in the garden.

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The MasterChef pantry is off limits.

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The cook to bring us

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the least impressive
plant-based dish

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will be going home.

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Your time...

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..starts now.

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MAN: Does anyone see maple syrup
anywhere?

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Garlic.

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I need so much stuff.

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Can anyone see any vinegar anywhere?

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ANDY: We all love meat.

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You know, I love meat.
We all love meat.

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But we're not getting it today.

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I just realised, no eggs,
no butter, no cream...

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Yeah.
..never mind no meat.

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I know.
What are you supposed to do?

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So now I just realise,
all the time,

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that I never thought of -
how do you do without?

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For these guys to succeed,
we don't want to miss the meat.

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You know?
Yeah.

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I think for me,
the word for me is 'satisfying'.

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I want to feel satisfied

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because the thing that is
often missing with plant-based

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is mouthfeel and umami.

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So if you can find those
in a dish, you're good.

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Well, I think that that's
where your choice of vegetable,

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if you are, if that's the route
you're going to go,

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is very important.

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You know, things like celeriac,
really meaty when it's cooked down.

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Things like cabbage,
things like eggplant, you know,

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they do give off both texture

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and the depth of flavour

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when you cook it right
that meat does.

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I think we've come a long way

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from just having a cauliflower steak
in restaurants.

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That just doesn't fly anymore.

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I want to see people sort of take
the vegetables and transform them

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into something that is meaty.

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So, I think in terms of finding
a bottom dish,

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it's going to come down to that.

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Oh, jackfruit, where are you?

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I am feeling OK, actually,

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'cause I do cook
with a lot of vegies

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and if I play to my strengths
and go Sri Lankan,

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which is what I'm doing,

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most of the cuisine is plant-based.

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Hey, Sav.

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Hello, judges. How's it going?

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Very, very good.

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What are you gonna cook?

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I'm making you
a Sri Lankan shepherd's pie

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with jackfruit.

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A Sri Lankan shepherd's pie?
Yeah.

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OK, I like it.

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So the jackfruit
will obviously be...

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The meaty bit.
The "meaty" bit.

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Yeah.
Um, are we gonna get,

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like, mashed potatoes?
Yes.

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You are getting mashed potatoes.
I'm going coconut today.

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A coconut mash?

174
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Yeah.

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Right,
I'm looking forward to trying that.

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How is the jackfruit meaty?

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This is actually one of my favourite
things to eat in Sri Lanka,

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'cause it's actually got
a super meaty texture

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'cause it's got the threads
kind of like.

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Can I taste?
Yeah.
Teach me.

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So it's got these
like little fibres in it.

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Texture of it.
Wow.

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I'm actually, like, not going
to chop it too finely either

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'cause I want, like,
that chunk to it.

185
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We've all had shepherd's pie
so there's a reference there.

186
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Your job is to make it better
than that reference.

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Yeah, no pressure. Right?

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Good luck.
Thank you.

189
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It is very strategic for me
to go with jackfruit.

190
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It's got these natural fibres
that mimics the texture of meat.

191
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And I am going to cook it

192
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with some really deeply roasted
spices

193
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to create that same
kind of depth of flavour

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that you'd get naturally from meat.

195
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Flavour is my game and my name,

196
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so that's what's going to
keep me here.

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SUMEET: Ah. Smells good.

198
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Good one, Meems.

199
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Is there a way to turn this on?

200
00:09:32,000 --> 00:09:33,920
Oh, I think it just goes on
when it plugs in.

201
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Is it switched on at the switch?
Yeah. It is.

202
00:09:36,200 --> 00:09:38,960
Ah, there's an on button.
(LAUGHS)

203
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Makes sense.

204
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Checks out.
Checks out.

205
00:09:42,400 --> 00:09:44,920
I dated a vegan for three years,

206
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so plant-based came out
every now and then.

207
00:09:48,040 --> 00:09:50,160
Um, it wasn't my cup of tea,

208
00:09:50,160 --> 00:09:53,920
but, um, it does taste delicious
when you get it right, for sure.

209
00:09:53,920 --> 00:09:56,160
I feel like my really good cooks
have been

210
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kind of that sweet/savoury vibe,

211
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and that's what I'm going for today.

212
00:10:00,640 --> 00:10:02,760
I am taking inspiration

213
00:10:02,760 --> 00:10:06,160
from fried chicken
and waffles today.

214
00:10:06,160 --> 00:10:08,000
Yeah.

215
00:10:08,000 --> 00:10:10,360
I love chicken and waffles

216
00:10:10,360 --> 00:10:14,160
and I've cooked oyster mushrooms
before as fried chicken.

217
00:10:14,160 --> 00:10:19,200
Honestly, oyster mushrooms
as fried chicken tastes incredible,

218
00:10:19,200 --> 00:10:20,560
if not better than

219
00:10:20,560 --> 00:10:22,400
the original fried chicken
and waffles.

220
00:10:22,400 --> 00:10:23,800
And let me tell you why.

221
00:10:23,800 --> 00:10:26,360
Because those oyster mushrooms

222
00:10:26,360 --> 00:10:29,600
have so many natural little crags
on them

223
00:10:29,600 --> 00:10:31,120
that that's where
all the batter sticks to.

224
00:10:31,120 --> 00:10:33,680
And everyone knows the best part
of fried chicken is the batter.

225
00:10:33,680 --> 00:10:35,720
It's not the actual chicken itself.

226
00:10:35,720 --> 00:10:37,760
So that's why I think
this is going to be

227
00:10:37,760 --> 00:10:39,240
better than the original.

228
00:10:40,720 --> 00:10:43,080
This morning, I'm making waffles.

229
00:10:43,080 --> 00:10:44,840
Waffles.

230
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Go, Pezza.
Go on, mate.

231
00:10:49,440 --> 00:10:50,880
Come on, Big P.

232
00:10:52,480 --> 00:10:55,040
Oh, look,
I'm under...under the pump today.

233
00:10:55,040 --> 00:10:56,640
Uh, this is not up my element.

234
00:10:57,920 --> 00:11:00,200
As the butcher boy,

235
00:11:00,200 --> 00:11:01,800
plants don't work for me.

236
00:11:01,800 --> 00:11:03,920
Plants are for gardens, you know?

237
00:11:03,920 --> 00:11:05,520
Plants are to make
your house look pretty,

238
00:11:05,520 --> 00:11:07,040
not for eating.

239
00:11:07,040 --> 00:11:09,880
I've never made a dish
that's just plant-based.

240
00:11:09,880 --> 00:11:12,120
Today's going to be the day,
by the look of it.

241
00:11:12,120 --> 00:11:14,320
I'm going to try and make a burger.

242
00:11:14,320 --> 00:11:16,000
So I'm going to try
and make a beet burger.

243
00:11:16,000 --> 00:11:17,000
Instead of a beef burger,

244
00:11:17,000 --> 00:11:18,120
it's going to be a beet burger.

245
00:11:18,120 --> 00:11:22,120
So beetroot, onion,
bring it together in a burger,

246
00:11:22,120 --> 00:11:23,440
lettuce, tomato.

247
00:11:23,440 --> 00:11:26,520
I'm gonna make my own bread roll
if I can get it together.

248
00:11:26,520 --> 00:11:28,320
Oh, look, I love beetroot,

249
00:11:28,320 --> 00:11:31,920
but I know that's going to be
the hardest job of the day

250
00:11:31,920 --> 00:11:34,120
to try and make it taste like beef.

251
00:11:34,120 --> 00:11:35,680
I'm just going to grate
the beetroot.

252
00:11:35,680 --> 00:11:37,600
Going to slowly fry it off
with some onion.

253
00:11:37,600 --> 00:11:40,520
I'm going to do some mashed potato,
bring it together

254
00:11:40,520 --> 00:11:42,480
and then I'll just shallow fry them
in a little bit of oil.

255
00:11:42,480 --> 00:11:44,720
I'm not foreign to a beetroot.

256
00:11:44,720 --> 00:11:47,960
It's really hearty and earthy,
so I hope it's enough.

257
00:11:49,320 --> 00:11:51,040
Stick with it. Stick with it.

258
00:11:51,040 --> 00:11:52,400
We'll get there.

259
00:11:56,960 --> 00:11:58,560
Oh, my goodness.

260
00:11:58,560 --> 00:11:59,920
Calm your farm, Nat.

261
00:12:01,680 --> 00:12:03,800
This is the first time
on the black apron day

262
00:12:03,800 --> 00:12:05,280
that don't have an immunity pin

263
00:12:05,280 --> 00:12:09,160
and it is totally like jumping
out of plane without a parachute.

264
00:12:09,160 --> 00:12:10,560
Hello, Nat.

265
00:12:10,560 --> 00:12:13,200
Hello.
Is this your chicken not chicken?

266
00:12:13,200 --> 00:12:15,440
Yeah. It is!

267
00:12:15,440 --> 00:12:18,240
This looks familiar.
I know, it does.

268
00:12:18,240 --> 00:12:19,520
I'm doing a remake

269
00:12:19,520 --> 00:12:22,000
of basically what I tried to make
the other day.

270
00:12:22,000 --> 00:12:23,800
But I used my immunity pin.
I'm making a som tam,

271
00:12:23,800 --> 00:12:25,720
basically a papaya salad,

272
00:12:25,720 --> 00:12:28,000
and also fried chicken
that isn't chicken,

273
00:12:28,000 --> 00:12:29,800
it's made out of oyster mushrooms.

274
00:12:29,800 --> 00:12:32,040
Basically doing a veg-o version,

275
00:12:32,040 --> 00:12:34,160
which is kind of terrifying!

276
00:12:34,160 --> 00:12:36,080
'Cause you don't have
your fish sauce?

277
00:12:36,080 --> 00:12:38,440
Old mate fish sauce.
No, 'cause she doesn't have a pin.

278
00:12:38,440 --> 00:12:39,840
(LAUGHS)
Wow, wow!

279
00:12:39,840 --> 00:12:41,240
Hey, guys, that's mean!

280
00:12:41,240 --> 00:12:42,800
I totally forgot about that.

281
00:12:42,800 --> 00:12:44,760
Are you feeling the pressure
without the pin?

282
00:12:44,760 --> 00:12:46,040
Oh, 100%.

283
00:12:46,040 --> 00:12:47,920
Not only am I feeling the pressure,

284
00:12:47,920 --> 00:12:51,000
but it's definitely not an easy thing
to be cooking today.

285
00:12:51,000 --> 00:12:52,800
No safety net with a pin.
Yeah.

286
00:12:52,800 --> 00:12:55,680
So today there's no room for error.
No room for error at all.

287
00:12:55,680 --> 00:12:57,480
Good luck.
Good luck, Nat.
Thank you so much.

288
00:12:57,480 --> 00:13:02,280
So I attempted to make this dish
last time at the elimination cook.

289
00:13:02,280 --> 00:13:03,800
This is so not working.

290
00:13:04,880 --> 00:13:07,280
Alright, I'm playing my pin.

291
00:13:07,280 --> 00:13:11,040
And I've decided to do it again
because it's so good.

292
00:13:11,040 --> 00:13:14,440
And I'm so sad that the judges
didn't get to taste my dish.

293
00:13:14,440 --> 00:13:16,520
So I'm gonna recreate this dish.

294
00:13:16,520 --> 00:13:19,000
I'm just kicking the garfish out

295
00:13:19,000 --> 00:13:20,920
and replacing it
with oyster mushrooms.

296
00:13:20,920 --> 00:13:22,520
I'm feeling a lot of pressure,

297
00:13:22,520 --> 00:13:24,920
because if this doesn't work,
I'm going home.

298
00:13:36,200 --> 00:13:38,120
You have one hour to go.

299
00:13:39,640 --> 00:13:40,800
SUMEET: Go, guys.

300
00:13:48,720 --> 00:13:50,320
Come on.

301
00:13:50,320 --> 00:13:51,920
We got this, bro. We got this.

302
00:13:51,920 --> 00:13:53,840
Yeah.
Let's do it, mate.

303
00:13:55,240 --> 00:13:58,320
Yeah, this is quite the challenge,
you know.

304
00:13:58,320 --> 00:14:02,240
I wouldn't say I'm super confident
about preparing a plant-based dish.

305
00:14:06,080 --> 00:14:07,600
Hello.
Hi, Josh.

306
00:14:07,600 --> 00:14:08,800
Josh Clarke. How is he?

307
00:14:08,800 --> 00:14:10,920
I'm good. How are you?
Oh, you're very, very...

308
00:14:10,920 --> 00:14:12,760
What's going on?
You guys make me nervous.

309
00:14:12,760 --> 00:14:14,840
Why? We're here to help.
Yeah, OK. Fair enough.

310
00:14:14,840 --> 00:14:15,840
What's your dish?

311
00:14:15,840 --> 00:14:19,320
Um, I'm doing, obviously
a plant-based version of, like,

312
00:14:19,320 --> 00:14:20,440
a steak in jus.

313
00:14:20,440 --> 00:14:22,280
So I'm gonna make a steak
from carrots.

314
00:14:24,000 --> 00:14:25,920
Wow.
Yeah.

315
00:14:25,920 --> 00:14:28,560
And mandolin and wrap them up
like the shape of a steak.

316
00:14:28,560 --> 00:14:30,320
I'm gonna make the jus
with carrot juice.

317
00:14:30,320 --> 00:14:31,800
Right.

318
00:14:31,800 --> 00:14:33,800
And then I'm going to add
some candied walnuts

319
00:14:33,800 --> 00:14:36,480
and some pea chips
and gel if we can get to it.

320
00:14:36,480 --> 00:14:38,200
OK.

321
00:14:38,200 --> 00:14:41,040
That is going to be extremely sweet.

322
00:14:41,040 --> 00:14:43,720
Um, have you done anything
like this before?

323
00:14:43,720 --> 00:14:44,880
Uh...
Please say yes.

324
00:14:44,880 --> 00:14:46,480
..no.
Oh.

325
00:14:46,480 --> 00:14:47,520
You never did!

326
00:14:47,520 --> 00:14:49,800
Look, it's a black apron day.

327
00:14:49,800 --> 00:14:51,760
Hopefully high risk, high reward.

328
00:14:51,760 --> 00:14:53,440
Um, I'm not ready to go home yet,
but...

329
00:14:53,440 --> 00:14:55,960
High risk, big fall too.
That's the thing.

330
00:14:55,960 --> 00:14:56,960
100%.

331
00:14:56,960 --> 00:15:00,520
So how are you going to convert
your jus to a meat jus?

332
00:15:00,520 --> 00:15:02,560
So I'm gonna juice the carrots.
Yeah.

333
00:15:02,560 --> 00:15:05,040
Um, and then just add the tiniest
bit of xantham gum

334
00:15:05,040 --> 00:15:08,160
to help thicken it,
and then that'll be my jus.

335
00:15:08,160 --> 00:15:09,440
Nothing else in there?

336
00:15:09,440 --> 00:15:12,040
Just carrot juice jus?

337
00:15:12,040 --> 00:15:13,080
Yeah.

338
00:15:13,080 --> 00:15:17,200
If it falls flat, which it has a lot
of potential to fall flat...

339
00:15:17,200 --> 00:15:18,440
Yep.

340
00:15:18,440 --> 00:15:20,760
..mate, I don't want you to leave
at this time of the competition.

341
00:15:20,760 --> 00:15:22,320
Me neither.
Good luck.

342
00:15:22,320 --> 00:15:23,800
Thank you, guys.
Good luck.

343
00:15:26,160 --> 00:15:28,240
I'm definitely feeling
a little bit more nervous.

344
00:15:28,240 --> 00:15:30,960
This is ambitious to do,
a carrot steak in jus.

345
00:15:30,960 --> 00:15:33,160
I'm hoping
that I could replicate the meat,

346
00:15:33,160 --> 00:15:35,000
but also make sure
it's not too sweet.

347
00:15:35,000 --> 00:15:36,280
OK...

348
00:15:40,040 --> 00:15:41,960
I don't make
a lot of plant-based recipes

349
00:15:41,960 --> 00:15:43,560
or cooks at home,

350
00:15:43,560 --> 00:15:45,480
but I'm such a meatasaurus.

351
00:15:45,480 --> 00:15:47,320
I do love meat.

352
00:15:47,320 --> 00:15:50,880
Um, but I am taking inspiration
from a beautiful barbecue pork bun.

353
00:15:50,880 --> 00:15:52,320
Everyone loves it at yum cha,

354
00:15:52,320 --> 00:15:54,360
so I'm going to make it
with mushrooms today

355
00:15:54,360 --> 00:15:55,720
and replace the meat

356
00:15:55,720 --> 00:15:57,200
and hopefully it tastes
just as good.

357
00:15:57,200 --> 00:15:59,320
I want you to be able
to not miss the meat at all.

358
00:15:59,320 --> 00:16:00,640
That's the aim of the day.

359
00:16:00,640 --> 00:16:02,880
SUMEET: Yes, Gillian.

360
00:16:05,840 --> 00:16:08,160
Oh, my goodness.
I'm a little in shock.

361
00:16:08,160 --> 00:16:10,040
Like, I cook a lot with vegies,

362
00:16:10,040 --> 00:16:12,520
but there's often
cheese or butter involved,

363
00:16:12,520 --> 00:16:14,360
so I'm a little thrown,
I'm a little spun,

364
00:16:14,360 --> 00:16:16,800
but I think I've got
a pretty solid plan today.

365
00:16:16,800 --> 00:16:18,360
I'm going to be doing, like,

366
00:16:18,360 --> 00:16:21,200
a Middle Eastern-inspired
eggplant kebab,

367
00:16:21,200 --> 00:16:23,600
so a play on like a shish kebab
kind of thing.

368
00:16:23,600 --> 00:16:25,880
Um, and hopefully my version
of a labneh,

369
00:16:25,880 --> 00:16:27,120
but plant-based.

370
00:16:27,120 --> 00:16:28,760
So we'll see how that gets me.

371
00:16:34,720 --> 00:16:37,080
I'm going to do a take
on carne asada,

372
00:16:37,080 --> 00:16:39,360
which is a traditional
steak taco dish,

373
00:16:39,360 --> 00:16:42,400
but I'm going to be doing
a mushroom asada.

374
00:16:43,640 --> 00:16:46,320
Mushrooms
are my daughter's favourite food,

375
00:16:46,320 --> 00:16:48,600
so I've learned to cook them
so many different ways.

376
00:16:48,600 --> 00:16:52,040
Usually not with spice
like I'm going to do today.

377
00:16:52,040 --> 00:16:54,200
But I know that she loves mushrooms

378
00:16:54,200 --> 00:16:55,800
and this cook's going to be for her,

379
00:16:55,800 --> 00:16:57,800
'cause I do miss her a lot.

380
00:17:05,720 --> 00:17:08,200
I never really cook
plant-based food,

381
00:17:08,200 --> 00:17:11,560
but today I'm doing
a plant-based spicy tuna roll.

382
00:17:11,560 --> 00:17:12,800
So I'm cracking out

383
00:17:12,800 --> 00:17:14,680
some plant-based seafood,
essentially.

384
00:17:18,120 --> 00:17:20,680
So I'm substituting tuna
for tomatoes.

385
00:17:20,680 --> 00:17:22,320
Tomatoes, I believe,

386
00:17:22,320 --> 00:17:24,480
have one of the highest
umami contents

387
00:17:24,480 --> 00:17:27,120
among all Western
fruit and vegetables, so...

388
00:17:27,120 --> 00:17:28,480
Matches the colour.

389
00:17:28,480 --> 00:17:30,720
I think I can match the texture
of tuna,

390
00:17:30,720 --> 00:17:32,200
so hopefully this is alright.

391
00:17:32,200 --> 00:17:33,480
First time for everything.

392
00:17:33,480 --> 00:17:34,840
And we'll see how we go.

393
00:17:43,720 --> 00:17:44,920
Ooh.

394
00:17:44,920 --> 00:17:46,560
Ooh!

395
00:17:46,560 --> 00:17:49,560
That's got punch to it.

396
00:17:49,560 --> 00:17:52,840
I'm feeling positive, actually.

397
00:17:52,840 --> 00:17:57,680
The elements are ticking along
for my Sri Lankan shepherd's pie.

398
00:17:57,680 --> 00:18:01,680
I've got my jackfruit filling on,
so that's underway.

399
00:18:01,680 --> 00:18:06,160
I'm now doing the potatoes
for my shepherd's pie.

400
00:18:06,160 --> 00:18:08,800
And because
it's a plant-based challenge,

401
00:18:08,800 --> 00:18:11,080
the potatoes cannot
have any butter in them,

402
00:18:11,080 --> 00:18:13,720
which is where the creaminess
comes from.

403
00:18:13,720 --> 00:18:17,560
So I'm attempting
to achieve that creaminess today

404
00:18:17,560 --> 00:18:20,200
by using coconut milk
and coconut cream

405
00:18:20,200 --> 00:18:23,440
to create that fatty feel
in your mouth.

406
00:18:23,440 --> 00:18:24,960
SUMEET: What's that, Sav?

407
00:18:24,960 --> 00:18:27,520
The mashed potato topping.

408
00:18:27,520 --> 00:18:29,880
I'm also smoking my potatoes

409
00:18:29,880 --> 00:18:32,640
to really amp up
that depth of flavour

410
00:18:32,640 --> 00:18:34,480
that you get from meat.

411
00:18:34,480 --> 00:18:37,160
When you smell smoke, you always
think of bacon and brisket

412
00:18:37,160 --> 00:18:38,320
and things like that.

413
00:18:38,320 --> 00:18:40,640
So I need to get a move on that.

414
00:18:40,640 --> 00:18:44,520
And making
my dark roasted blend of spices

415
00:18:44,520 --> 00:18:46,480
to add to my jackfruit filling.

416
00:18:46,480 --> 00:18:48,040
Can't drop the ball now.

417
00:18:51,800 --> 00:18:54,000
ALEX: What kind of waffles
are you making?

418
00:18:54,000 --> 00:18:55,680
Like chicken and waffles?
DARRSH: Yeah.

419
00:18:55,680 --> 00:18:57,720
Oh, nice.

420
00:18:57,720 --> 00:18:59,560
Just need this really, really hot.

421
00:18:59,560 --> 00:19:02,120
Today's a plant-based challenge,
but there's a lot at stake.

422
00:19:02,120 --> 00:19:04,440
(LAUGHS)

423
00:19:04,440 --> 00:19:06,400
I had to.

424
00:19:06,400 --> 00:19:08,160
Things are going pretty good so far.

425
00:19:08,160 --> 00:19:10,200
I wanted to get the waffles
on straightaway

426
00:19:10,200 --> 00:19:12,720
'cause they are vegan batter and
I want to just see how it reacts.

427
00:19:12,720 --> 00:19:14,920
My hot maple's done.

428
00:19:14,920 --> 00:19:18,240
Um, chicken,
that's going to go on next.

429
00:19:18,240 --> 00:19:19,440
Darrsh.

430
00:19:19,440 --> 00:19:22,880
We're on the waffle iron.
Waffle iron, yes.

431
00:19:22,880 --> 00:19:25,560
What's the dish?
Chicken and waffles.

432
00:19:25,560 --> 00:19:27,480
No way.
Yes!

433
00:19:28,480 --> 00:19:31,520
I've made fried chicken before
with oyster mushrooms.

434
00:19:31,520 --> 00:19:33,160
Yep.
So, sorry...

435
00:19:33,160 --> 00:19:35,360
..because I might sound like
I'm out from a different planet...

436
00:19:35,360 --> 00:19:37,440
Yeah.
..I know I'm from France,

437
00:19:37,440 --> 00:19:39,760
but you made waffle without eggs?

438
00:19:39,760 --> 00:19:41,480
Without eggs.
Without butter, too?

439
00:19:41,480 --> 00:19:44,600
Um, so I've substituted
with vegan butter.

440
00:19:44,600 --> 00:19:46,960
OK.
I've also... To make the buttermilk,

441
00:19:46,960 --> 00:19:50,240
I've used apple cider vinegar
with the oat milk.

442
00:19:50,240 --> 00:19:52,200
Yeah. OK.
Yeah.

443
00:19:52,200 --> 00:19:54,080
I dated a vegan for three years
so...

444
00:19:54,080 --> 00:19:56,040
Oh, are you not together anymore?
Not together.

445
00:19:56,040 --> 00:19:58,280
Had nothing to do with it?
Yeah.

446
00:19:58,280 --> 00:20:01,000
Oh, this is a tough one

447
00:20:01,000 --> 00:20:03,640
because it's not just about
the "meat element".

448
00:20:03,640 --> 00:20:06,720
Yeah.
It's also about the waffle.

449
00:20:06,720 --> 00:20:08,480
Yeah.
Good luck.

450
00:20:08,480 --> 00:20:10,640
Good luck to you. Oh, lo-lo-lo-lo.

451
00:20:10,640 --> 00:20:13,320
(LAUGHS)

452
00:20:13,320 --> 00:20:15,480
I'm most nervous about the waffles.

453
00:20:15,480 --> 00:20:18,880
I've done the fried chicken before
100 times.

454
00:20:18,880 --> 00:20:21,560
The waffles will need
to have a crunchy exterior,

455
00:20:21,560 --> 00:20:24,240
but they also need to be soft
and fluffy on the inside.

456
00:20:28,480 --> 00:20:32,320
Big ideas,
but just 45 minutes to go.

457
00:20:32,320 --> 00:20:34,000
WOMAN: Yes!

458
00:20:35,920 --> 00:20:38,080
Come on, guys.

459
00:20:43,800 --> 00:20:46,320
It's going alright
with the bread rolls.

460
00:20:46,320 --> 00:20:48,120
I want to prove these
for about another 15 minutes,

461
00:20:48,120 --> 00:20:50,840
and then they'll need to be cooked
for about 15.

462
00:20:50,840 --> 00:20:52,920
I think the hardest thing
is going to get the firmness

463
00:20:52,920 --> 00:20:55,520
in the middle of the burger,
but with mashed potato,

464
00:20:55,520 --> 00:20:56,760
but we'll see what we can do.

465
00:20:58,720 --> 00:21:01,680
Pezza, it looks like
you've been butchering.

466
00:21:01,680 --> 00:21:03,400
Are you just trying to create
the sensation

467
00:21:03,400 --> 00:21:05,680
just to make yourself feel better?
POH: You need some more blood.

468
00:21:05,680 --> 00:21:07,040
I've got the blood on the burger.

469
00:21:07,040 --> 00:21:08,640
So you're making a burger?

470
00:21:08,640 --> 00:21:10,680
I'm going to try and make
a beet burger.

471
00:21:10,680 --> 00:21:13,280
That's the hardiest vegetable
that I like to eat,

472
00:21:13,280 --> 00:21:15,120
to be honest with you.

473
00:21:15,120 --> 00:21:16,320
Alright. Questions for you.

474
00:21:16,320 --> 00:21:18,640
What do you love
about the perfect meat patty?

475
00:21:18,640 --> 00:21:21,920
I think juicy in the inside,
but also crunchy on the outside.

476
00:21:21,920 --> 00:21:23,680
If I can get that balance right,

477
00:21:23,680 --> 00:21:25,800
hopefully that's the biggest worry,
I think, so...

478
00:21:25,800 --> 00:21:27,120
No, the biggest worry

479
00:21:27,120 --> 00:21:29,640
is how you make beetroot
taste like beef in a patty.

480
00:21:31,120 --> 00:21:33,400
I mean, that's the whole thing
with meat caramelising

481
00:21:33,400 --> 00:21:34,920
when it's introduced to heat
and to fire

482
00:21:34,920 --> 00:21:36,640
is that whole Maillard effect,
right?

483
00:21:36,640 --> 00:21:39,680
Which is the actual
physical changing of meat cells

484
00:21:39,680 --> 00:21:41,040
to get that umami

485
00:21:41,040 --> 00:21:43,160
which a beetroot just doesn't have.

486
00:21:43,160 --> 00:21:45,520
So it's all on you
and your technique.

487
00:21:45,520 --> 00:21:46,800
That's the biggest worry.

488
00:21:47,920 --> 00:21:49,520
So I think concentrate on umami.

489
00:21:49,520 --> 00:21:52,440
Yeah. How do you insert that
in...into beetroot?

490
00:21:52,440 --> 00:21:54,240
Good luck, Josh.

491
00:21:54,240 --> 00:21:56,000
Thanks, girls. See ya.

492
00:21:57,840 --> 00:22:00,040
(SIGHS)

493
00:22:09,160 --> 00:22:12,080
Sofia and Poh told me to concentrate
on bringing some flavour

494
00:22:12,080 --> 00:22:13,960
to these beetroot patties.

495
00:22:13,960 --> 00:22:16,600
This jan... Una...
Unami or something.

496
00:22:16,600 --> 00:22:18,240
Is it namnami?

497
00:22:18,240 --> 00:22:20,080
Anami?

498
00:22:20,080 --> 00:22:21,760
Umami.
Umami!

499
00:22:21,760 --> 00:22:25,560
Well, it's... Look, I don't even know
what umami is.

500
00:22:25,560 --> 00:22:29,520
"Umami is the savoury
or meaty taste of foods."

501
00:22:30,520 --> 00:22:32,240
So I do know what it is.

502
00:22:32,240 --> 00:22:33,760
I just didn't know the word.

503
00:22:33,760 --> 00:22:35,320
(LAUGHS)

504
00:22:35,320 --> 00:22:37,440
Yeah, I think I need to add
this umami.

505
00:22:37,440 --> 00:22:41,120
So my flavours are going to be
a bit of horseradish for the spice

506
00:22:41,120 --> 00:22:42,360
and the bit of taste.

507
00:22:42,360 --> 00:22:44,200
I want a little bit of vinegar,

508
00:22:44,200 --> 00:22:45,960
so I've got some red wine vinegar

509
00:22:45,960 --> 00:22:47,760
to give it that little bit
of acidity

510
00:22:47,760 --> 00:22:49,480
and a bit of sourness.

511
00:22:49,480 --> 00:22:51,120
It's all about taste.

512
00:22:51,120 --> 00:22:53,160
You've just got to get it
all to come together

513
00:22:53,160 --> 00:22:55,760
for that perfect first bite,
you know?

514
00:22:56,760 --> 00:22:59,280
Got to go on your instincts,
I guess,

515
00:22:59,280 --> 00:23:01,200
and Pezza might pull this one off,
guys.

516
00:23:11,120 --> 00:23:12,200
Oh, so far,

517
00:23:12,200 --> 00:23:15,160
I've basically prepped the mushrooms
on my deep-fried chicken.

518
00:23:15,160 --> 00:23:16,880
I need to finish this papaya salad,

519
00:23:16,880 --> 00:23:20,920
need to finish the sauce
to dip the mushrooms in as well.

520
00:23:20,920 --> 00:23:24,080
Last time I did this dish,
I played my immunity pin,

521
00:23:24,080 --> 00:23:26,120
so I've got a lot of PTSD
going on right now.

522
00:23:28,760 --> 00:23:30,360
Hi, Nat.
Hello.

523
00:23:30,360 --> 00:23:32,120
How are we doing?
Very good.

524
00:23:32,120 --> 00:23:33,880
Now, the other day
when you played your pin,

525
00:23:33,880 --> 00:23:35,480
you're basically doing
a very similar dish.

526
00:23:35,480 --> 00:23:37,880
Yeah. So I'm making a som tam,
a papaya salad.

527
00:23:37,880 --> 00:23:39,680
Um, and then instead
of using the garfish,

528
00:23:39,680 --> 00:23:41,680
I'm going to do
a deep-fried chicken.

529
00:23:41,680 --> 00:23:43,680
I'm gonna do it
with oyster mushrooms. So...

530
00:23:43,680 --> 00:23:45,000
What about the flavours?

531
00:23:45,000 --> 00:23:47,040
What is the rawness of the meat?

532
00:23:47,040 --> 00:23:49,560
Oyster mushrooms
have a very natural, meaty texture

533
00:23:49,560 --> 00:23:51,640
and flavour anyway.
I just don't want to dry it out.

534
00:23:51,640 --> 00:23:53,880
I want it to be, like, moist inside

535
00:23:53,880 --> 00:23:55,560
and it looks like chicken.

536
00:23:55,560 --> 00:23:56,960
Fingers crossed.
Good luck.

537
00:23:56,960 --> 00:23:59,400
Thank you.
Wow.
Good luck.

538
00:23:59,400 --> 00:24:02,360
This last time I used garfish
and it didn't really work,

539
00:24:02,360 --> 00:24:04,160
hence why I used my pin.

540
00:24:04,160 --> 00:24:05,760
RIP pin.

541
00:24:05,760 --> 00:24:08,600
So this time
I'm going to use a deep fryer,

542
00:24:08,600 --> 00:24:09,840
get it so hot

543
00:24:09,840 --> 00:24:13,160
so that my oyster mushrooms
are perfectly crispy.

544
00:24:14,440 --> 00:24:17,120
There's a lot of pressure
for me to nail the mushrooms.

545
00:24:18,520 --> 00:24:19,960
Not freaking out at all.

546
00:24:27,400 --> 00:24:29,840
SUMEET: Good stuff. Go, Josh.

547
00:24:31,680 --> 00:24:33,840
So I've started my pea puree.

548
00:24:34,880 --> 00:24:36,160
The carrot jus,

549
00:24:36,160 --> 00:24:37,840
I'm starting to feel
like it's coming together.

550
00:24:37,840 --> 00:24:41,800
So now all focus is being applied
to the carrot steak,

551
00:24:41,800 --> 00:24:43,800
which is the main part of the dish.

552
00:24:46,240 --> 00:24:48,600
The carrots, I'm going to slice them
thinly on the mandolin

553
00:24:48,600 --> 00:24:50,320
and kind of roll it around
each other,

554
00:24:50,320 --> 00:24:51,800
almost like a roulade in a way,

555
00:24:51,800 --> 00:24:53,680
but tie it together so that it holds
its shape,

556
00:24:53,680 --> 00:24:55,800
and then fry it
like I would a steak,

557
00:24:55,800 --> 00:24:57,720
and then finish it in the oven.

558
00:24:57,720 --> 00:25:00,080
Theoretically, I should still
have enough time

559
00:25:00,080 --> 00:25:02,600
to get the tenderness
I'm looking for

560
00:25:02,600 --> 00:25:04,280
to bring out
some of that caramelisation

561
00:25:04,280 --> 00:25:05,880
with this carrot steak.

562
00:25:05,880 --> 00:25:07,160
I'm just... I'm just focused.

563
00:25:07,160 --> 00:25:09,160
I got a lot to accomplish
in the time I have left.

564
00:25:18,600 --> 00:25:20,160
Today is all about

565
00:25:20,160 --> 00:25:23,080
everything we love so much
about meat

566
00:25:23,080 --> 00:25:24,840
without the meat.

567
00:25:24,840 --> 00:25:29,040
There are a few cooks out there
who are freaking me out.

568
00:25:29,040 --> 00:25:32,120
I'm super worried about the obvious,
which is Pezza,

569
00:25:32,120 --> 00:25:35,840
because he's picked
a classic meat dish, a burger,

570
00:25:35,840 --> 00:25:37,280
that everyone knows and loves.

571
00:25:37,280 --> 00:25:39,160
ANDY: Had one on the weekend.

572
00:25:39,160 --> 00:25:41,920
But he's using a very odd vegetable.

573
00:25:41,920 --> 00:25:43,440
He's using beetroot.

574
00:25:45,760 --> 00:25:48,040
I'm just worried
about the meatiness.

575
00:25:48,040 --> 00:25:49,440
It sounds like a vegie burger.

576
00:25:49,440 --> 00:25:53,160
It sounds like a vegie burger
and that's not the challenge today.

577
00:25:53,160 --> 00:25:57,160
Darrsh is going on for a waffle.

578
00:25:57,160 --> 00:25:59,120
Yeah, well, he's doing
a fried chicken and waffle.

579
00:25:59,120 --> 00:26:01,600
Ah...
I like it.

580
00:26:01,600 --> 00:26:03,760
Yeah, I do like it, but...
No eggs, obviously.

581
00:26:03,760 --> 00:26:05,680
No butter, no milk.
Uh...

582
00:26:05,680 --> 00:26:06,920
I keep forgetting that.

583
00:26:06,920 --> 00:26:09,680
Personally, I am worried
about Josh Clarke.

584
00:26:09,680 --> 00:26:12,160
So he's doing a carrot steak.

585
00:26:12,160 --> 00:26:13,880
He's mandolined the carrots.

586
00:26:13,880 --> 00:26:15,200
He's going to tie it together

587
00:26:15,200 --> 00:26:17,160
like that little
croissant-style thing

588
00:26:17,160 --> 00:26:19,120
and then fry it and roast it.

589
00:26:19,120 --> 00:26:21,680
Ah... Not meaty.

590
00:26:21,680 --> 00:26:25,360
Yeah. I think it's going to come down
to editing,

591
00:26:25,360 --> 00:26:27,760
both flavour and texture,

592
00:26:27,760 --> 00:26:29,840
because if not,
they're not going to make the top 10.

593
00:26:29,840 --> 00:26:31,360
Yeah.
Lo-lo-lo-lo-lo.

594
00:26:33,520 --> 00:26:35,000
POH: Plant one on us.

595
00:26:35,000 --> 00:26:37,800
You have 20 minutes to go.

596
00:26:41,440 --> 00:26:43,480
SUMEET: Come on, guys!

597
00:26:45,880 --> 00:26:47,160
Sorry.

598
00:26:50,600 --> 00:26:52,400
DARRSH: You're the best
to cook next to, Gill.

599
00:26:52,400 --> 00:26:54,000
(LAUGHS)

600
00:26:54,000 --> 00:26:55,240
Love it.

601
00:26:56,240 --> 00:26:57,760
My waffles are done.

602
00:26:57,760 --> 00:26:59,480
I take 'em out.

603
00:27:04,240 --> 00:27:06,160
The waffles are holding up,
they're crisp.

604
00:27:06,160 --> 00:27:07,920
I tried a bit if the edge
and it's really fluffy

605
00:27:07,920 --> 00:27:09,720
on the inside as well,
so I'm really happy.

606
00:27:11,440 --> 00:27:13,840
My hot maple
is going to go over the dish.

607
00:27:13,840 --> 00:27:17,080
That's just chilli flakes,
maple and cayenne pepper.

608
00:27:17,080 --> 00:27:20,240
And then right now
I'm onto my fried chicken,

609
00:27:20,240 --> 00:27:22,360
which is the main event.

610
00:27:22,360 --> 00:27:24,920
For my plant-based fried chicken,

611
00:27:24,920 --> 00:27:27,600
the most important thing
is recreating that batter.

612
00:27:27,600 --> 00:27:30,760
I've got my wet batter,
which is a buttermilk,

613
00:27:30,760 --> 00:27:32,120
got my dry batter,

614
00:27:32,120 --> 00:27:33,800
which is essentially
a Southern seasoning.

615
00:27:33,800 --> 00:27:36,840
Every single inch of that mushroom
needs to be coated.

616
00:27:40,040 --> 00:27:41,200
POH: Darrsh!

617
00:27:41,200 --> 00:27:42,720
Hello!
How are you going?

618
00:27:42,720 --> 00:27:44,320
I'm going really good today. Yeah.

619
00:27:44,320 --> 00:27:46,520
That looks a lot like fried chicken.

620
00:27:46,520 --> 00:27:48,040
That's what I was hoping for. Yeah.

621
00:27:48,040 --> 00:27:50,040
Is it gonna taste
as good as it looks?

622
00:27:50,040 --> 00:27:51,920
Oh, I think it tastes better
than fried chicken.

623
00:27:51,920 --> 00:27:53,400
Really?

624
00:27:53,400 --> 00:27:55,960
Yeah. The texture is like...
It's amazing.

625
00:27:55,960 --> 00:27:58,040
It's almost like an in-between
of a chicken breast

626
00:27:58,040 --> 00:27:59,440
and a chicken thigh.

627
00:27:59,440 --> 00:28:01,120
What kind of mushrooms did you use?

628
00:28:01,120 --> 00:28:03,120
I used the oyster mushrooms.
Yeah.

629
00:28:04,400 --> 00:28:06,360
Alright. Let's hope it tastes
as good as it looks.

630
00:28:06,360 --> 00:28:08,000
Awesome.
Thanks, Darrsh.
Thanks, guys.

631
00:28:09,600 --> 00:28:11,600
I'm hoping that when the judges
taste this dish,

632
00:28:11,600 --> 00:28:13,040
if they close their eyes...

633
00:28:13,040 --> 00:28:15,320
You know what?
Even if they leave their eyes open,

634
00:28:15,320 --> 00:28:18,960
I'm hoping that the judges just
think it's amazing fried chicken.

635
00:28:18,960 --> 00:28:22,000
They won't even tell the difference
that there's a mushroom in there.

636
00:28:22,000 --> 00:28:24,280
GILLIAN: Oh, that looks so good.
Yeah!

637
00:28:24,280 --> 00:28:25,360
Hopefully it tastes good, dude.

638
00:28:28,440 --> 00:28:31,120
Just waiting for this oil to heat up
so I can make the chilli oil

639
00:28:31,120 --> 00:28:32,800
to go on my side dish.

640
00:28:32,800 --> 00:28:35,680
And these bun babies
are in here cooking.

641
00:28:35,680 --> 00:28:38,160
Beautiful barbecue pork buns,

642
00:28:38,160 --> 00:28:40,160
and I'll be taking them out
pretty much as the timer ends.

643
00:28:44,480 --> 00:28:47,280
I've got to really focus
on this eggplant kebab

644
00:28:47,280 --> 00:28:49,960
and that these things are meaty.

645
00:28:49,960 --> 00:28:51,600
I'm busy working on my muhammara.

646
00:28:51,600 --> 00:28:53,200
So my capsicums.

647
00:28:53,200 --> 00:28:55,520
Um, I've got the oven
still proving the bread,

648
00:28:55,520 --> 00:28:57,880
which I need to check on
any moment now.

649
00:28:57,880 --> 00:28:59,760
There's just a lot
to get done still.

650
00:29:07,200 --> 00:29:10,640
Um, right now I've just got
my mushrooms marinating

651
00:29:10,640 --> 00:29:13,000
for that mushroom taco.

652
00:29:13,000 --> 00:29:17,440
And then I've just got to make
my pistachio salsa.

653
00:29:17,440 --> 00:29:20,440
My daughter would really enjoy
those mushrooms.

654
00:29:21,680 --> 00:29:25,040
But I'm here to impress
the judges today, not my daughter.

655
00:29:31,880 --> 00:29:34,000
I wanted to do something
seafood-related today,

656
00:29:34,000 --> 00:29:36,640
so even though
it's a vegie challenge, uh,

657
00:29:36,640 --> 00:29:38,480
this is my compromise.

658
00:29:38,480 --> 00:29:40,480
They look like tuna.

659
00:29:40,480 --> 00:29:41,760
They taste like tuna.

660
00:29:41,760 --> 00:29:44,120
Like, they're just,
for all intents and purposes,

661
00:29:44,120 --> 00:29:45,600
is tuna.

662
00:29:45,600 --> 00:29:47,880
So maybe tun-mato we can call it.

663
00:29:49,640 --> 00:29:51,160
Roll some soosh.

664
00:29:51,160 --> 00:29:53,440
I'm keen. Just, uh...

665
00:29:53,440 --> 00:29:55,840
Yeah, gonna take my time,
make sure it looks pretty.

666
00:29:58,640 --> 00:30:01,360
The ratios are right with, like,
the filling and the rice

667
00:30:01,360 --> 00:30:04,000
and, um, all my garnishes are done.

668
00:30:04,000 --> 00:30:05,600
I've got fresh grated wasabi,

669
00:30:05,600 --> 00:30:08,280
which is just such a privilege
to have.

670
00:30:08,280 --> 00:30:09,840
So, yeah, I'm really excited.

671
00:30:14,720 --> 00:30:17,120
Oh, whatever you're cooking, Sav,
smells so good.

672
00:30:17,120 --> 00:30:20,320
Oh, thanks, hon.
Oh, my God, it's making me hungry.

673
00:30:20,320 --> 00:30:21,640
Yum.

674
00:30:21,640 --> 00:30:23,920
My little coconut
mashed potato topping

675
00:30:23,920 --> 00:30:26,480
for my shepherd's pie is good.

676
00:30:26,480 --> 00:30:30,440
My jackfruit filling
is doing its thing now.

677
00:30:30,440 --> 00:30:33,800
I'm making
a toasted coconut spice powder

678
00:30:33,800 --> 00:30:36,400
to put through the jackfruit,

679
00:30:36,400 --> 00:30:38,800
just to add, like,
another little dimension of, like...

680
00:30:40,080 --> 00:30:41,480
..richness.

681
00:30:41,480 --> 00:30:44,320
How I'm going to achieve
not missing the meat

682
00:30:44,320 --> 00:30:48,280
in my version of the shepherd's pie
is about being very smart

683
00:30:48,280 --> 00:30:50,240
with my use of the jackfruit,

684
00:30:50,240 --> 00:30:53,160
and adding in spices very carefully

685
00:30:53,160 --> 00:30:55,320
to create that same kind of body

686
00:30:55,320 --> 00:30:57,720
and depth of flavour
that you'd get naturally from meat.

687
00:30:59,160 --> 00:31:00,680
Where the hell is...?

688
00:31:02,520 --> 00:31:03,800
Sav, where are you?

689
00:31:03,800 --> 00:31:05,520
Sav, your stuff is burning!

690
00:31:05,520 --> 00:31:07,160
That's me!

691
00:31:07,160 --> 00:31:08,800
Coming!

692
00:31:11,120 --> 00:31:12,120
Ooh.

693
00:31:12,120 --> 00:31:13,960
It's definitely burnt.

694
00:31:13,960 --> 00:31:15,400
Oh, I'm so dumb.

695
00:31:17,600 --> 00:31:21,040
I don't have the time
to remake the spice mix.

696
00:31:22,720 --> 00:31:23,920
I'm so stupid.

697
00:31:25,600 --> 00:31:27,120
I'm in trouble.

698
00:31:37,560 --> 00:31:39,640
Sav, your stuff is burning!

699
00:31:39,640 --> 00:31:41,160
SAV: Coming!

700
00:31:47,440 --> 00:31:48,960
Oh, I'm so dumb.

701
00:31:48,960 --> 00:31:51,680
I cannot be the Sri Lankan

702
00:31:51,680 --> 00:31:53,640
that goes home
because she burnt her spices.

703
00:31:53,640 --> 00:31:55,280
I would die.

704
00:31:57,040 --> 00:32:00,240
You've got 10 minutes to get
yourselves into the top 10. Come on!

705
00:32:01,520 --> 00:32:03,400
Looking at my burnt spice mix,

706
00:32:03,400 --> 00:32:08,360
I think maybe I can actually use
that burnt-ness to my favour.

707
00:32:08,360 --> 00:32:10,320
I'm going to get more smokiness
in there.

708
00:32:10,320 --> 00:32:13,120
I add my spice mix to the jackfruit.

709
00:32:16,120 --> 00:32:18,400
I think it is good,

710
00:32:18,400 --> 00:32:21,440
but there's literally no time
to redo things anyway.

711
00:32:23,240 --> 00:32:25,720
I am placing the jackfruit

712
00:32:25,720 --> 00:32:27,880
in a ring mould
on the centre of my plate.

713
00:32:29,400 --> 00:32:31,760
And I'm piping the potatoes on top.

714
00:32:33,080 --> 00:32:37,480
God, I hope that the judges like
the burnt spice mix.

715
00:32:38,480 --> 00:32:40,280
You never know in this kitchen.

716
00:32:44,360 --> 00:32:45,920
DARRSH: My waffles are done.

717
00:32:47,800 --> 00:32:49,400
These are so crispy.

718
00:32:49,400 --> 00:32:51,280
GILLIAN: Oh, it looks so good.

719
00:32:52,600 --> 00:32:53,840
Time to plate my dish.

720
00:32:53,840 --> 00:32:56,920
And firstly, I taste everything...

721
00:32:56,920 --> 00:32:58,120
..and it tastes...

722
00:32:58,120 --> 00:32:59,120
Mmm.

723
00:32:59,120 --> 00:33:00,240
..epic.

724
00:33:01,560 --> 00:33:05,280
My plant-based fried chicken,
it tastes better than the original.

725
00:33:06,920 --> 00:33:08,240
Happy?
Happy.

726
00:33:09,720 --> 00:33:11,800
My hot maple syrup,

727
00:33:11,800 --> 00:33:13,440
it's a perfect balance of sweet,

728
00:33:13,440 --> 00:33:16,560
but also a little bit of the kick
from the chilli flakes.

729
00:33:16,560 --> 00:33:19,200
That waffle, Darr.
It's yummy, right?

730
00:33:21,480 --> 00:33:23,400
Six minutes to go, guys!

731
00:33:23,400 --> 00:33:26,480
Come on! (CLAPS ENCOURAGEMENT)

732
00:33:31,320 --> 00:33:33,120
PEZZA: The last few minutes
is hectic,

733
00:33:33,120 --> 00:33:34,600
bringing the burger together.

734
00:33:34,600 --> 00:33:36,880
Got the lettuce,
I got the bread rolls.

735
00:33:38,520 --> 00:33:40,040
Let's have a look.

736
00:33:44,720 --> 00:33:46,960
Mate, they're light,
they're fluffy, they're cooked.

737
00:33:46,960 --> 00:33:50,360
Can you put a smile on your face?
Oh, mate, this is not me today.

738
00:33:50,360 --> 00:33:51,480
You know that.

739
00:33:51,480 --> 00:33:54,200
The burger patty is
also a worry for us. How are they?

740
00:33:54,200 --> 00:33:56,680
Oh, look, mate, it's that...

741
00:33:56,680 --> 00:33:58,080
I don't know.

742
00:33:58,080 --> 00:33:59,640
I'm still a little bit worried

743
00:33:59,640 --> 00:34:02,360
that I haven't got enough
of this umami flavour.

744
00:34:02,360 --> 00:34:04,080
So I've got
the little blowtorch out,

745
00:34:04,080 --> 00:34:05,800
and I'm giving it a bit of a burn

746
00:34:05,800 --> 00:34:07,760
to try and get
that little bit of umami.

747
00:34:07,760 --> 00:34:09,920
I just don't know
whether it's going to be enough.

748
00:34:12,320 --> 00:34:14,680
Three minutes to go! Come on!

749
00:34:14,680 --> 00:34:16,160
(JUDGES CLAP ENCOURAGEMENT)

750
00:34:16,160 --> 00:34:17,720
Come on, guys!

751
00:34:18,960 --> 00:34:22,120
I'm finishing
my som tam papaya salad.

752
00:34:22,120 --> 00:34:23,760
Oh, my God, so spicy.

753
00:34:23,760 --> 00:34:26,880
It's a really, really punchy
Thai salad.

754
00:34:26,880 --> 00:34:28,760
That is heat.

755
00:34:28,760 --> 00:34:30,840
It's so spicy. And I love it.

756
00:34:30,840 --> 00:34:32,400
Chicken.

757
00:34:32,400 --> 00:34:35,280
Last time, I left the garfish
way too last-minute.

758
00:34:36,760 --> 00:34:40,160
So I need to focus
on the oyster mushrooms

759
00:34:40,160 --> 00:34:42,160
so that I don't ruin it
like the garfish.

760
00:34:42,160 --> 00:34:43,560
(BEEPING)

761
00:34:43,560 --> 00:34:46,280
I take my deep-fried oyster
mushrooms out of the deep fryer...

762
00:34:47,640 --> 00:34:49,440
..and they're looking good.

763
00:34:49,440 --> 00:34:51,280
I'm so relieved.

764
00:34:51,280 --> 00:34:52,480
Mmm!

765
00:34:52,480 --> 00:34:54,240
Whoa! Alright.

766
00:34:54,240 --> 00:34:56,600
This is my second chance
cooking this dish.

767
00:34:56,600 --> 00:34:58,960
And I really hope
the judges love it.

768
00:34:58,960 --> 00:35:00,920
Oh, yeah. That's it.

769
00:35:03,840 --> 00:35:07,120
JOSH: My carrot steak has had
a few minutes in the oven.

770
00:35:07,120 --> 00:35:10,160
And plating up now,
I've got my carrot steak on there,

771
00:35:10,160 --> 00:35:12,840
I've got the pea puree,
the orange gel,

772
00:35:12,840 --> 00:35:16,040
my candy walnuts
and my carrot jus ready to go.

773
00:35:17,320 --> 00:35:19,920
You were going toe to toe
with a steak. Um...

774
00:35:21,160 --> 00:35:23,480
Is that cooked?
Um...

775
00:35:28,080 --> 00:35:31,800
No time left for mistakes.
You have one minute to go!

776
00:35:33,800 --> 00:35:35,800
I run straight over
to grab that blowtorch,

777
00:35:35,800 --> 00:35:38,680
to add some caramelisation
on the outside of the carrots.

778
00:35:40,200 --> 00:35:41,760
30 seconds left.

779
00:35:41,760 --> 00:35:44,400
Come on!
(JUDGES CLAP ENCOURAGEMENT)

780
00:35:44,400 --> 00:35:48,600
And hopefully it's meaty enough
to keep me from going home today.

781
00:35:48,600 --> 00:35:50,680
Here we go. You have 10...

782
00:35:50,680 --> 00:35:52,480
JUDGES: Nine,

783
00:35:52,480 --> 00:35:54,240
eight,

784
00:35:54,240 --> 00:35:55,680
seven,

785
00:35:55,680 --> 00:35:57,080
six,

786
00:35:57,080 --> 00:35:58,640
five,

787
00:35:58,640 --> 00:35:59,800
four,

788
00:35:59,800 --> 00:36:01,040
three,

789
00:36:01,040 --> 00:36:02,240
two,

790
00:36:02,240 --> 00:36:03,520
one.

791
00:36:05,600 --> 00:36:07,120
NAT: That's beautiful!

792
00:36:07,120 --> 00:36:09,440
Well done, Nat.
Oh!

793
00:36:09,440 --> 00:36:10,600
Oh, my...

794
00:36:10,600 --> 00:36:11,960
How'd you go?
Yeah, yeah.

795
00:36:14,800 --> 00:36:16,280
DARRSH: That was a really fun cook.

796
00:36:16,280 --> 00:36:19,320
Honestly, I know that there was
a lot of pressure on it,

797
00:36:19,320 --> 00:36:20,800
like elimination, top 10,

798
00:36:20,800 --> 00:36:23,040
but I think it looks
like a restaurant dish.

799
00:36:24,480 --> 00:36:28,120
Oh, I don't know today.
This is not a cook for me.

800
00:36:28,120 --> 00:36:29,960
I'd much prefer to go home
on this one

801
00:36:29,960 --> 00:36:31,880
than go home
cooking a nice big steak.

802
00:36:44,160 --> 00:36:45,760
It was one change.

803
00:36:45,760 --> 00:36:48,880
I mean, we asked them
to cook a plant-based dish,

804
00:36:48,880 --> 00:36:51,560
which would normally use protein

805
00:36:51,560 --> 00:36:54,320
and really make us not miss the meat.

806
00:36:56,640 --> 00:36:58,320
Shall we see how they did?
Yeah.

807
00:36:59,960 --> 00:37:02,000
Go on, Savi.
Go, Savi P.

808
00:37:02,000 --> 00:37:03,200
On you, Sav.

809
00:37:04,440 --> 00:37:05,560
Get it, Sav.

810
00:37:06,600 --> 00:37:08,840
I am definitely nervous.

811
00:37:08,840 --> 00:37:12,280
I really hope the burnt spice mix
has worked in my favour.

812
00:37:13,280 --> 00:37:14,360
Hello, Sav.

813
00:37:23,880 --> 00:37:25,560
Hello, Sav.

814
00:37:25,560 --> 00:37:27,920
Hello.
Savindri.

815
00:37:35,320 --> 00:37:36,760
What have you got?

816
00:37:36,760 --> 00:37:41,640
I'm calling this
my Sri Lankan "Shepherd-less" Pie.

817
00:37:43,280 --> 00:37:45,160
Cute!

818
00:37:45,160 --> 00:37:46,960
Always got a good little name,
don't you? Huh?

819
00:37:46,960 --> 00:37:49,240
The pun game has to be strong,
you know.

820
00:37:49,240 --> 00:37:51,240
Is it good enough to get you
into the top 10, though?

821
00:37:51,240 --> 00:37:55,080
I really hope it's good enough
to get into the top 10.

822
00:37:55,080 --> 00:37:59,280
I've put all my love and spice work
into that jackfruit,

823
00:37:59,280 --> 00:38:00,880
because it's one
of my favourite things,

824
00:38:00,880 --> 00:38:02,240
and when I ate it...

825
00:38:02,240 --> 00:38:04,520
Personally, I would have put it
in a toasty with a bit of cheese,

826
00:38:04,520 --> 00:38:06,480
and I would have been so happy.

827
00:38:06,480 --> 00:38:08,160
Um, but that's just me.

828
00:38:09,480 --> 00:38:11,840
Did I forget to say
that was a yes or no question?

829
00:38:11,840 --> 00:38:13,320
Well, yes.

830
00:38:13,320 --> 00:38:15,000
Let's go with yes!
Yes. OK. Bye-bye.

831
00:38:15,000 --> 00:38:16,520
It's up to you. Let's go with yes.
We'll taste.

832
00:38:16,520 --> 00:38:17,960
Thank you.
Thank you.

833
00:38:17,960 --> 00:38:19,480
Thanks, Sav.
Thank you.

834
00:38:19,480 --> 00:38:20,720
JEAN-CHRISTOPHE: Thank you.

835
00:38:40,400 --> 00:38:41,760
Well...

836
00:38:43,080 --> 00:38:44,560
..I loved it.

837
00:38:45,600 --> 00:38:46,800
(THEY CHUCKLE)

838
00:38:51,560 --> 00:38:52,640
She smashed it.

839
00:38:53,760 --> 00:38:57,520
The jackfruit really,
really worked well

840
00:38:57,520 --> 00:39:02,000
in term of getting the texture
of what's supposed to be meat.

841
00:39:02,000 --> 00:39:04,880
You could tell that she's comfortable
using jackfruit.

842
00:39:04,880 --> 00:39:07,040
The thing with jackfruit is
it just takes on

843
00:39:07,040 --> 00:39:08,880
whatever you braise it in.

844
00:39:08,880 --> 00:39:12,080
As soon as you combine that
with Sav's Sri Lankan flavours,

845
00:39:12,080 --> 00:39:14,000
it's money, like, it's perfect.

846
00:39:14,000 --> 00:39:17,720
The spice work in that
is just seamless. Beautiful.

847
00:39:17,720 --> 00:39:19,760
I really like the mash.

848
00:39:19,760 --> 00:39:23,320
I thought it'd be really strange
with all that coconut in it,

849
00:39:23,320 --> 00:39:26,840
but she's used it very sparingly,

850
00:39:26,840 --> 00:39:30,320
and the texture is perfect
and creamy.

851
00:39:30,320 --> 00:39:32,560
I think it's a great dish.

852
00:39:32,560 --> 00:39:36,760
I think, if you fed Sav's dish
to 10 people,

853
00:39:36,760 --> 00:39:39,600
nine of them would think
it was meat.
Yeah.

854
00:39:39,600 --> 00:39:43,720
Texture is near identical
to that pulled pork, pulled chicken.

855
00:39:43,720 --> 00:39:47,040
So, really, really clever choice
of ingredients.

856
00:39:50,760 --> 00:39:52,240
Good luck, Pez.

857
00:39:54,320 --> 00:39:56,760
This challenge got me cooking
well out of my comfort zone.

858
00:39:59,000 --> 00:40:02,400
I tried to get this umami flavour
into these beetroot patties.

859
00:40:04,720 --> 00:40:07,360
But I don't know
if I've done enough.

860
00:40:07,360 --> 00:40:09,520
Oh, they look awesome!

861
00:40:09,520 --> 00:40:10,920
(CHUCKLES)

862
00:40:17,680 --> 00:40:19,920
Pezza, what have you cooked?

863
00:40:20,920 --> 00:40:25,040
This is my beetburger,
a nice crunchy slider bread roll,

864
00:40:25,040 --> 00:40:26,880
some horseradish mayo

865
00:40:26,880 --> 00:40:30,680
and my beetroot patties
with some salad.

866
00:40:30,680 --> 00:40:32,920
You can take the boy
out of the butcher,

867
00:40:32,920 --> 00:40:35,640
but you can't take the butcher
out of the boy.

868
00:40:35,640 --> 00:40:37,560
How did you go without meat today?

869
00:40:38,800 --> 00:40:42,360
Oh, look, guys,
it was a tough one for me today.

870
00:40:42,360 --> 00:40:44,840
I really struggled
to comprehend that.

871
00:40:44,840 --> 00:40:47,120
That just didn't sit in with me.

872
00:40:47,120 --> 00:40:49,840
I haven't tasted the burger before.
I've never done it before.

873
00:40:49,840 --> 00:40:52,120
I've made a vegie burger once
in the shop before,

874
00:40:52,120 --> 00:40:54,120
because a lady asked for it

875
00:40:54,120 --> 00:40:56,160
and they loved 'em.

876
00:40:58,640 --> 00:41:01,720
But never again.
Because that's not what I do, so...

877
00:41:03,120 --> 00:41:05,040
Yeah, I'm really scared today,
I'll be honest with you.

878
00:41:07,840 --> 00:41:10,200
Thanks, Pezza.
We're going to dig in.

879
00:41:10,200 --> 00:41:11,720
Thanks for your time.
Cheers, mate.

880
00:41:11,720 --> 00:41:13,000
See yous.

881
00:41:42,800 --> 00:41:45,320
For the first time
making a plant-based roll...

882
00:41:47,560 --> 00:41:49,200
..that thing is dynamite.

883
00:41:49,200 --> 00:41:50,920
It's light, it's fluffy, it's airy.

884
00:41:50,920 --> 00:41:52,160
It looks great.

885
00:41:52,160 --> 00:41:53,360
It's really soft.

886
00:41:54,680 --> 00:41:56,720
But I'm really worried
about that patty.

887
00:41:59,040 --> 00:42:02,000
I think he was close,
but then so far away.

888
00:42:02,000 --> 00:42:04,640
There's one edge
that is quite caramelised,

889
00:42:04,640 --> 00:42:09,320
and it has
that kind of near chewiness

890
00:42:09,320 --> 00:42:12,000
that a beefburger patty has.

891
00:42:12,000 --> 00:42:15,920
But the patties are so big,
and it's really mushy.

892
00:42:16,920 --> 00:42:19,360
I enjoyed eating the burger,

893
00:42:19,360 --> 00:42:21,280
but it was slightly
more vegie burger

894
00:42:21,280 --> 00:42:24,200
than meat-imitating vegie burger
for me.

895
00:42:24,200 --> 00:42:27,640
It really doesn't have the depth,
the umami -

896
00:42:27,640 --> 00:42:31,160
all that joyful, delicious stuff
that meat brings.

897
00:42:31,160 --> 00:42:32,840
I don't think he's inserted

898
00:42:32,840 --> 00:42:35,960
enough of that flavour profile
into that patty.

899
00:42:37,720 --> 00:42:38,720
The patty,

900
00:42:38,720 --> 00:42:41,720
or the burger - supposed to be -
is watery,

901
00:42:41,720 --> 00:42:45,360
there's nothing exciting
with the texture.

902
00:42:45,360 --> 00:42:47,800
In fact, I wonder -
why just beetroot?

903
00:42:47,800 --> 00:42:50,520
Um, it's sweet.
I'm a little bit concerned now.

904
00:42:52,160 --> 00:42:55,360
I'm going to go in and bat for him
a little bit on the patty.

905
00:42:55,360 --> 00:42:57,560
I have had a burger in France

906
00:42:57,560 --> 00:42:59,320
that had a rare patty,

907
00:42:59,320 --> 00:43:01,760
and the sensation was
actually quite similar.

908
00:43:03,600 --> 00:43:08,680
But what it's missing is
that depth and umami.

909
00:43:08,680 --> 00:43:10,080
I really admire that,

910
00:43:10,080 --> 00:43:12,400
even though his head was
having trouble getting around it,

911
00:43:12,400 --> 00:43:15,920
he's tried to make up for it

912
00:43:15,920 --> 00:43:18,880
by bringing up
that charred smokiness,

913
00:43:18,880 --> 00:43:21,240
but it hasn't really gotten there,
has it?

914
00:43:24,040 --> 00:43:25,360
Go, Joshy.

915
00:43:25,360 --> 00:43:27,200
Thanks, guys.

916
00:43:27,200 --> 00:43:29,280
I'm not sure if the carrot steak

917
00:43:29,280 --> 00:43:32,320
replicates almost having
a red meat steak in jus.

918
00:43:33,680 --> 00:43:35,680
I'm just hoping
that it's just enough

919
00:43:35,680 --> 00:43:37,280
to keep me out of the bottom...

920
00:43:38,320 --> 00:43:40,080
..and from going home today.

921
00:43:46,920 --> 00:43:54,800
Get inspired
by our fabulous home cooks.

922
00:43:58,160 --> 00:44:00,560
How are we going, guys?
Good.

923
00:44:11,200 --> 00:44:12,240
What's the dish?

924
00:44:12,240 --> 00:44:13,800
Plant-based steak and jus.

925
00:44:13,800 --> 00:44:16,320
I've made a carrot steak
with a carrot jus,

926
00:44:16,320 --> 00:44:19,800
as well as candied walnuts,
my pea puree, and an orange gel.

927
00:44:23,440 --> 00:44:25,360
I think we'll taste now.
Thanks, Josh.

928
00:44:25,360 --> 00:44:26,880
JEAN-CHRISTOPHE: Good luck.
Thanks, guys.

929
00:44:26,880 --> 00:44:27,880
Thanks, mate.

930
00:44:55,480 --> 00:44:58,960
I just don't think it's
the right dish for this challenge.

931
00:45:01,080 --> 00:45:04,280
I wish he'd executed it perfectly
to give himself a chance,

932
00:45:04,280 --> 00:45:06,960
but, unfortunately, he hasn't.

933
00:45:06,960 --> 00:45:10,240
It definitely doesn't give off
the texture of a steak,

934
00:45:10,240 --> 00:45:12,600
it definitely doesn't give off
the look of a steak,

935
00:45:12,600 --> 00:45:15,280
and it definitely doesn't give off
the flavour of a steak.

936
00:45:17,600 --> 00:45:20,600
It hasn't cooked
for nearly long enough at all.

937
00:45:20,600 --> 00:45:23,800
I'm worried for Josh, like,
this is not his best work.

938
00:45:23,800 --> 00:45:25,840
He has missed the brief by so much.

939
00:45:27,320 --> 00:45:29,280
It looks like a fine-dining dish,

940
00:45:29,280 --> 00:45:31,600
but I don't think
that's relevant right now.

941
00:45:31,600 --> 00:45:34,360
As pretty as that dish was,

942
00:45:34,360 --> 00:45:40,040
there's nothing about it that says
the wholesome generosity of meat.

943
00:45:40,040 --> 00:45:43,840
By torching the top
to try and get that, I don't know,

944
00:45:43,840 --> 00:45:45,160
caramelisation of steak,

945
00:45:45,160 --> 00:45:47,560
he's just made it taste burnt.

946
00:45:47,560 --> 00:45:50,360
The jus is nothing like jus.
It just tastes like carrot.

947
00:45:50,360 --> 00:45:52,320
Because it is. It's just carrot.

948
00:45:53,400 --> 00:45:58,240
I feel he hasn't hit the mark
on several levels.

949
00:45:58,240 --> 00:46:01,160
To start off with, all the sauces -

950
00:46:01,160 --> 00:46:06,000
the orange gel, the pea puree,
the carrot jus -

951
00:46:06,000 --> 00:46:07,880
have sort of got this sweetness
to it.

952
00:46:10,720 --> 00:46:13,040
So I'm really worried for Josh.

953
00:46:17,200 --> 00:46:18,960
Good luck, Darrsh.
Go, Darrsh.

954
00:46:18,960 --> 00:46:21,960
I'm feeling fantastic.
I've smashed this challenge.

955
00:46:23,080 --> 00:46:24,600
I don't want to sound arrogant.

956
00:46:24,600 --> 00:46:26,560
Honestly, I don't, I don't.

957
00:46:26,560 --> 00:46:31,080
Um... But, like, I felt so good
about that cook.

958
00:46:31,080 --> 00:46:33,560
Hey, Darrsh.
Darrsh.

959
00:46:37,640 --> 00:46:41,000
Can you reveal your dish, please?
What have you made?

960
00:46:41,000 --> 00:46:43,000
I've brought you fried chicken
and waffles

961
00:46:43,000 --> 00:46:45,200
with not chicken, obviously!
(CHUCKLES)

962
00:46:45,200 --> 00:46:47,720
And a hot maple syrup.

963
00:46:49,360 --> 00:46:52,040
Would you please finish your dish?
Of course.
Thank you so much.

964
00:46:54,160 --> 00:46:55,480
Wow. Look at that.

965
00:46:55,480 --> 00:46:57,040
Whoa!
Oh-ho-ho-ho!

966
00:47:01,880 --> 00:47:02,960
Thank you.

967
00:47:02,960 --> 00:47:05,160
Darrsh, how have you changed
as a cook

968
00:47:05,160 --> 00:47:07,960
since the beginning
of this competition?

969
00:47:07,960 --> 00:47:10,840
I mean, looking at your shoulders,
you're getting bigger and bigger.

970
00:47:10,840 --> 00:47:12,600
What's happening to you?

971
00:47:12,600 --> 00:47:14,280
I'm actually getting bigger
down here.

972
00:47:14,280 --> 00:47:15,600
That's what I meant!

973
00:47:16,760 --> 00:47:19,000
Um, I've changed so much.

974
00:47:19,000 --> 00:47:21,960
I'm really proud of this dish
in particular today,

975
00:47:21,960 --> 00:47:24,720
because I think there's actually
not that many elements on the plate,

976
00:47:24,720 --> 00:47:25,840
realistically.

977
00:47:25,840 --> 00:47:27,280
At the start of the competition,

978
00:47:27,280 --> 00:47:29,840
I just would have tried
to throw 100 elements on the plate

979
00:47:29,840 --> 00:47:31,040
and just see which one stuck.

980
00:47:32,880 --> 00:47:35,120
Thank you so much.
Thank you, guys.

981
00:47:35,120 --> 00:47:36,560
Thanks, Darrsh.
Cheers, Darrsh.

982
00:47:57,520 --> 00:48:01,640
I cannot handle
how much I love that dish.

983
00:48:01,640 --> 00:48:04,280
The thought of meat
didn't even enter my mind.

984
00:48:04,280 --> 00:48:07,360
That crispy, chunky dredging,

985
00:48:07,360 --> 00:48:09,240
and the seasoning on that chicken,

986
00:48:09,240 --> 00:48:15,280
is just visually, texturally
and flavour-wise...

987
00:48:15,280 --> 00:48:18,160
It just hits all the marks
of fried chicken.

988
00:48:19,320 --> 00:48:23,200
I mean, you can see clearly,
it looked like bits of chicken legs.

989
00:48:23,200 --> 00:48:25,720
Yeah!
It's just unbelievable.

990
00:48:25,720 --> 00:48:29,320
The same colour,
the same separations.

991
00:48:30,360 --> 00:48:32,360
I mean, it's spot-on.

992
00:48:32,360 --> 00:48:35,560
This golden, plant-based waffle,

993
00:48:35,560 --> 00:48:38,320
it's just crisp
in all the right places.

994
00:48:38,320 --> 00:48:40,960
It's sweet,
it's fluffy in the middle.

995
00:48:40,960 --> 00:48:43,360
It just soaked up
all of the goodness

996
00:48:43,360 --> 00:48:47,920
that's going on
in his chilli maple mix in there.

997
00:48:49,240 --> 00:48:51,600
I am so impressed with Darrsh.

998
00:48:55,320 --> 00:48:57,160
Gill, what have you made us?

999
00:48:57,160 --> 00:48:59,080
Barbe-shroom buns.

1000
00:48:59,080 --> 00:49:01,440
So, it's a take
on barbecue pork buns.

1001
00:49:01,440 --> 00:49:03,480
I think the filling is lovely.

1002
00:49:03,480 --> 00:49:06,720
Instead of the pork,
you have these lovely mushrooms.

1003
00:49:06,720 --> 00:49:08,040
I think it's a tasty dish.

1004
00:49:09,400 --> 00:49:12,400
Crispy...
ALEX: This is my take on, like,

1005
00:49:12,400 --> 00:49:13,840
a lamb mezze plate,

1006
00:49:13,840 --> 00:49:15,960
with charred eggplant muhammara

1007
00:49:15,960 --> 00:49:17,880
and a whipped cashew.

1008
00:49:17,880 --> 00:49:19,920
I actually adore the eggplants

1009
00:49:19,920 --> 00:49:23,160
because all this lovely spice,
the sweetness,

1010
00:49:23,160 --> 00:49:24,880
you know, the right seasoning.

1011
00:49:27,680 --> 00:49:28,960
Mimi, what have you made?

1012
00:49:28,960 --> 00:49:31,800
Mushroom frites aux pois.

1013
00:49:31,800 --> 00:49:34,040
So, steak and chips?
Steak and chips.

1014
00:49:34,040 --> 00:49:37,000
That sauce,
the kind of mushroom sauce,

1015
00:49:37,000 --> 00:49:38,640
that is dynamite, I love it.

1016
00:49:38,640 --> 00:49:41,000
The greens are nice.
The mushroom...

1017
00:49:42,680 --> 00:49:44,800
..it is extremely salty.

1018
00:49:48,440 --> 00:49:49,880
Lochy?

1019
00:49:49,880 --> 00:49:51,720
LOCHY: Carne asada,
but with mushroom.

1020
00:49:51,720 --> 00:49:55,560
And there's carrot tequila
and habanero hot sauce as well.

1021
00:49:55,560 --> 00:49:57,560
Is it near to a beef taco?

1022
00:49:58,640 --> 00:49:59,800
I don't think so.

1023
00:49:59,800 --> 00:50:02,400
It's just a mushroom texture.

1024
00:50:02,400 --> 00:50:04,400
They don't have the bite
that a steak has.

1025
00:50:05,680 --> 00:50:07,600
I feel like he missed the mark a bit.

1026
00:50:14,360 --> 00:50:15,640
Harry.
Hey, guys.

1027
00:50:25,920 --> 00:50:27,360
What have you cooked, mate?

1028
00:50:27,360 --> 00:50:28,880
Obviously made sushi,

1029
00:50:28,880 --> 00:50:31,960
it's my plant-based take
on a spicy tuna roll.

1030
00:50:31,960 --> 00:50:34,440
Instead of tuna,
I've used a marinated tomato.

1031
00:50:35,680 --> 00:50:37,720
Let's have a taste. Thanks, Harry.
Awesome. Thanks, guys.

1032
00:50:37,720 --> 00:50:39,200
Thanks, Harry.
Thanks.

1033
00:50:55,520 --> 00:50:57,680
It's a one-biter, isn't it?
Mm-hm.

1034
00:51:09,880 --> 00:51:13,640
Can tomato be a substitute for tuna?

1035
00:51:15,400 --> 00:51:18,520
Nearly, not quite.

1036
00:51:18,520 --> 00:51:20,240
He's cooked the rice really well.

1037
00:51:20,240 --> 00:51:22,840
He's wrapped it nice and tightly
with the seaweed.

1038
00:51:22,840 --> 00:51:26,960
He's got the right balance
in his sauces.

1039
00:51:26,960 --> 00:51:30,400
But when I think
about what I love when I eat sushi,

1040
00:51:30,400 --> 00:51:34,240
it is that rich fattiness
of the seafood that's in there.

1041
00:51:34,240 --> 00:51:36,080
And while I think
that's a really good tuna roll

1042
00:51:36,080 --> 00:51:39,120
and there's a meatiness to it,
there's...

1043
00:51:39,120 --> 00:51:42,000
I just want something
a little bit more.

1044
00:51:43,000 --> 00:51:45,160
He's done a reasonable job.
Yeah.

1045
00:51:46,200 --> 00:51:48,520
I feel like this is
a bit of a cheeky cook,

1046
00:51:48,520 --> 00:51:52,800
like, there's not enough of that
tomato in there to criticise.

1047
00:51:53,920 --> 00:51:55,760
And it is... It's very rice-heavy.

1048
00:51:57,000 --> 00:52:00,120
The persistence to serve seafood.

1049
00:52:00,120 --> 00:52:03,200
Yeah, yeah. Even when it's not!
Got to give him points for that.

1050
00:52:05,080 --> 00:52:06,200
Go, Nati!

1051
00:52:07,520 --> 00:52:09,920
NAT: This dish is
definitely a bit of a risk.

1052
00:52:09,920 --> 00:52:13,320
I've made it before,
but it went wrong,

1053
00:52:13,320 --> 00:52:15,880
so I'm really worried right now.

1054
00:52:30,080 --> 00:52:31,760
Mm-hm.

1055
00:52:37,200 --> 00:52:38,400
SOFIA: Tell us what you've made.

1056
00:52:38,400 --> 00:52:41,120
I've made
deep-fried oyster mushrooms.

1057
00:52:42,120 --> 00:52:46,400
And papaya salad, sticky rice
and a jeow dipping sauce.

1058
00:52:47,680 --> 00:52:49,000
Yay!

1059
00:52:49,000 --> 00:52:51,040
Som tam made it back on the plate.

1060
00:52:51,040 --> 00:52:53,280
I know, I had to do it again.
Yeah.

1061
00:52:53,280 --> 00:52:56,760
Last time, you had to abandon it
because you played your pin.

1062
00:52:56,760 --> 00:53:00,280
What does it feel like
to be cooking without your pin?

1063
00:53:00,280 --> 00:53:02,720
Uh, honestly,
it feels pretty nerve-racking

1064
00:53:02,720 --> 00:53:04,320
cooking without the immunity pin.

1065
00:53:04,320 --> 00:53:07,400
I didn't think I was going to cook
any different, but I think I am.

1066
00:53:07,400 --> 00:53:09,040
I just have to be smarter

1067
00:53:09,040 --> 00:53:11,240
about how I do the cooks.
Yeah.

1068
00:53:11,240 --> 00:53:13,880
Alright. Thank you, Nat.
We're going to taste.

1069
00:53:13,880 --> 00:53:15,160
Thank you.
Thanks.

1070
00:53:15,160 --> 00:53:17,280
Thanks, Nat.
JEAN-CHRISTOPHE: Thank you.

1071
00:53:41,800 --> 00:53:43,280
I'm absolutely...

1072
00:53:46,200 --> 00:53:47,360
..lost.

1073
00:53:48,840 --> 00:53:51,720
I've never had the pleasure

1074
00:53:51,720 --> 00:53:55,800
to enjoy oyster mushrooms
cooked so well,

1075
00:53:55,800 --> 00:53:57,360
tasting so well.

1076
00:53:59,080 --> 00:54:01,400
It's just unbelievable.

1077
00:54:01,400 --> 00:54:04,760
The taste and resemblance -

1078
00:54:04,760 --> 00:54:07,280
very much like fried chicken.

1079
00:54:07,280 --> 00:54:08,960
It's just unbelievable.

1080
00:54:10,680 --> 00:54:12,840
The whole combination is superb.

1081
00:54:12,840 --> 00:54:14,760
I think this is a brilliant dish.

1082
00:54:14,760 --> 00:54:17,640
There is no question,
I'm not missing meat at all.

1083
00:54:17,640 --> 00:54:19,200
And the fried mushrooms,

1084
00:54:19,200 --> 00:54:22,440
you've got that beautiful
crunchy outer coating,

1085
00:54:22,440 --> 00:54:25,520
and then the inside is really meaty.

1086
00:54:25,520 --> 00:54:27,840
I love it, I love the whole thing.

1087
00:54:27,840 --> 00:54:31,920
The som tam salad is
the spiciest thing I've ever eaten.

1088
00:54:34,760 --> 00:54:37,360
Like, it's really tasty,
don't get me wrong.

1089
00:54:37,360 --> 00:54:38,600
But it's just, yeah,

1090
00:54:38,600 --> 00:54:43,000
my emotions start to really come out
when I have chilli like that.

1091
00:54:43,000 --> 00:54:44,240
Do you want to talk about it?

1092
00:54:44,240 --> 00:54:46,080
I don't want to talk about it.
No, no.

1093
00:54:47,160 --> 00:54:49,240
She was so frantic in that,

1094
00:54:49,240 --> 00:54:50,840
in the cook where she gave up
her pin,

1095
00:54:50,840 --> 00:54:53,160
whereas she was so much more relaxed
and calm.

1096
00:54:53,160 --> 00:54:55,640
She probably achieved more
in this plate of food as well.

1097
00:54:55,640 --> 00:55:00,960
The chilli heat in that is
just so intense,

1098
00:55:00,960 --> 00:55:03,240
but it's still got the depth
from the way

1099
00:55:03,240 --> 00:55:06,240
that she's treated the entire salad
holistically

1100
00:55:06,240 --> 00:55:07,920
and all of those ingredients.

1101
00:55:07,920 --> 00:55:11,960
Overall, I mean, we know Nat knows
how to balance these Thai flavours.

1102
00:55:11,960 --> 00:55:13,600
But she's completed the brief.

1103
00:55:13,600 --> 00:55:15,640
She's nailed the brief
in creating something

1104
00:55:15,640 --> 00:55:18,200
that makes us not miss meat
because it tastes meaty.

1105
00:55:18,200 --> 00:55:20,600
Oh, yeah. It's even better. Yeah.
Hmm.

1106
00:55:29,800 --> 00:55:32,920
That cook was the only thing
standing between you...

1107
00:55:34,920 --> 00:55:36,720
..and the top 10.

1108
00:55:39,680 --> 00:55:43,880
Some of you proved
that plant-based can pack a punch.

1109
00:55:45,760 --> 00:55:49,240
One dish in particular deserves
a special mention.

1110
00:55:50,280 --> 00:55:51,280
Darrsh.

1111
00:55:52,960 --> 00:55:56,600
It was the best not chicken
and waffles we've ever had.

1112
00:55:56,600 --> 00:55:59,360
Well done.
(CONTESTANTS CHEER AND APPLAUD)

1113
00:56:08,480 --> 00:56:11,040
And now for the part
we're not looking forward to.

1114
00:56:14,000 --> 00:56:17,000
If I say your name,
please step forward.

1115
00:56:24,560 --> 00:56:25,800
Josh Clarke.

1116
00:56:26,840 --> 00:56:30,680
Your dish looked refined,
but it didn't resemble a steak.

1117
00:56:33,120 --> 00:56:34,240
Lochy.

1118
00:56:36,040 --> 00:56:38,600
The mushrooms didn't have
the meatiness we were after

1119
00:56:38,600 --> 00:56:41,000
in terms of both taste and texture.

1120
00:56:42,440 --> 00:56:44,160
And Josh Perry.

1121
00:56:44,160 --> 00:56:47,160
The patties were
more beet than beef.

1122
00:56:52,760 --> 00:56:56,520
All three dishes had
executional errors,

1123
00:56:56,520 --> 00:56:58,640
but one of your dishes

1124
00:56:58,640 --> 00:57:02,280
left us missing the meat
more than the others.

1125
00:57:02,280 --> 00:57:03,640
I'm sorry to say...

1126
00:57:07,160 --> 00:57:08,520
..Josh Clarke...

1127
00:57:09,520 --> 00:57:11,000
..you're going home.

1128
00:57:14,680 --> 00:57:18,480
Josh, you wanted
to make your family proud

1129
00:57:18,480 --> 00:57:20,560
more than anything
in this competition.

1130
00:57:22,920 --> 00:57:27,080
Be in no doubt, the moment
you set foot in this kitchen,

1131
00:57:27,080 --> 00:57:29,160
mate, you succeeded.

1132
00:57:29,160 --> 00:57:32,960
Even more so
now that you made it this far.

1133
00:57:32,960 --> 00:57:34,160
Yeah.

1134
00:57:35,520 --> 00:57:37,200
How are you feeling?

1135
00:57:37,200 --> 00:57:39,160
Yeah. Look, I'm bummed, but...

1136
00:57:40,360 --> 00:57:43,160
..I've learned so much
from beginning till now.

1137
00:57:43,160 --> 00:57:45,440
I've made friends for life.

1138
00:57:45,440 --> 00:57:47,480
Even just being here was
a dream come true.

1139
00:57:47,480 --> 00:57:48,800
And the fact
that I made it this far,

1140
00:57:48,800 --> 00:57:50,080
I'm just... I'm stoked.

1141
00:57:50,080 --> 00:57:51,720
And I think,
if you've learned one thing,

1142
00:57:51,720 --> 00:57:54,200
whatever you do after this
competition, cook from here.

1143
00:57:54,200 --> 00:57:55,760
Yeah, 100%.

1144
00:57:55,760 --> 00:57:57,600
But, unfortunately, mate,
it's time to say goodbye.

1145
00:57:57,600 --> 00:57:59,640
Sure.
Bring it in.

1146
00:58:04,480 --> 00:58:06,160
I will forever be grateful...

1147
00:58:09,120 --> 00:58:11,000
..for the time that I spent here
on MasterChef.

1148
00:58:17,080 --> 00:58:21,240
This experience, I think it's going
to make me not only a better cook,

1149
00:58:21,240 --> 00:58:23,560
but a better man overall.

1150
00:58:23,560 --> 00:58:26,400
(CHEERING)

1151
00:58:26,400 --> 00:58:29,400
ANNOUNCER: This week
on MasterChef Australia,

1152
00:58:29,400 --> 00:58:31,320
we're on cloud nine...

1153
00:58:31,320 --> 00:58:35,160
Oh, my...
(ALL EXCLAIM)

1154
00:58:35,160 --> 00:58:38,000
..because it's Sweet Week.

1155
00:58:38,000 --> 00:58:41,080
Please welcome Adriano Zumbo!

1156
00:58:42,360 --> 00:58:43,560
Plus...

1157
00:58:43,560 --> 00:58:44,720
Every time you cook this week,

1158
00:58:44,720 --> 00:58:46,800
you'll be cooking for immunity.

1159
00:58:46,800 --> 00:58:48,080
What?!

1160
00:58:49,080 --> 00:58:50,440
Life is short,

1161
00:58:50,440 --> 00:58:52,560
so let's eat dessert first!

1162
00:58:52,560 --> 00:58:55,560
POH: That is unbelievably good.

1163
00:58:55,560 --> 00:58:56,600
It's textbook.

1164
00:58:56,600 --> 00:58:58,480
You've done such a great job.

1165
00:58:58,480 --> 00:59:00,840
That's bangin'.
You know, hit it out of the park.

1166
00:59:05,720 --> 00:59:07,720
Captions by Red Bee Media