1 00:00:00,000 --> 00:00:00,120 Captions by 2 00:00:00,120 --> 00:00:00,240 Captions by Red 3 00:00:00,240 --> 00:00:00,400 Captions by Red Bee 4 00:00:00,960 --> 00:00:06,920 VOICEOVER: Previously on MasterChef Australia... 5 00:00:06,920 --> 00:00:10,080 ..in this classic MasterChef challenge, 6 00:00:10,080 --> 00:00:12,880 Harry went hard from the start. 7 00:00:12,880 --> 00:00:15,640 Sold to Harry! In 65 minutes. 8 00:00:15,640 --> 00:00:18,480 The whole duck. Sold to Pezza! 9 00:00:18,480 --> 00:00:21,240 Lamb mince. Sold to Lochy! 10 00:00:21,240 --> 00:00:24,680 Harry, this will be your fastest cook in the MasterChef kitchen. 11 00:00:24,680 --> 00:00:29,120 It was a spirited cook to stay in the competition. 12 00:00:29,120 --> 00:00:31,360 I'm fighting hard to get into the top six today. 13 00:00:31,360 --> 00:00:32,960 That's good. 14 00:00:32,960 --> 00:00:35,320 Everything is riding on this 25-minute dish. 15 00:00:35,320 --> 00:00:38,120 JEAN-CHRISTOPHE: The fish, for me, I think is cooked perfectly. 16 00:00:38,120 --> 00:00:39,200 And it tastes superb. 17 00:00:39,200 --> 00:00:41,200 It is dynamite. 18 00:00:41,200 --> 00:00:44,840 I loved that. It really packed a punch. 19 00:00:44,840 --> 00:00:48,640 But Lochy bade farewell to the MasterChef kitchen. 20 00:00:48,640 --> 00:00:51,160 (CHEERING) 21 00:00:52,880 --> 00:00:55,920 Tonight, everything's on the line 22 00:00:55,920 --> 00:01:00,120 with the toughest Mystery Box of the season. 23 00:01:00,120 --> 00:01:02,320 ALL: Oh! 24 00:01:02,320 --> 00:01:04,440 I've been dreading this challenge since day one. 25 00:01:21,240 --> 00:01:24,120 Survived the elim, Haz! HARRY: Mate, top six. 26 00:01:24,120 --> 00:01:25,840 Top six. Well done. 27 00:01:25,840 --> 00:01:28,000 Top six, baby! Let's go. 28 00:01:29,440 --> 00:01:32,680 Wonder what's in store for us today. Who knows? 29 00:01:37,440 --> 00:01:38,560 ANDY: Here we go! 30 00:01:41,200 --> 00:01:44,360 Oh! Mystery box! 31 00:01:44,360 --> 00:01:47,320 Pick a mystery box, any mystery box! 32 00:01:47,320 --> 00:01:49,440 Mystery box! Mystery box! 33 00:01:49,440 --> 00:01:51,160 Mimi is loving the mystery box! 34 00:01:52,800 --> 00:01:54,440 For now. Ha-ha-ha! 35 00:01:55,480 --> 00:01:58,320 I hope everyone is well rested and recovered. 36 00:01:59,840 --> 00:02:02,120 Last week was a big one 37 00:02:02,120 --> 00:02:06,640 and we're not dialling it back any time soon. 38 00:02:06,640 --> 00:02:09,480 We're nearing the end of the competition. 39 00:02:09,480 --> 00:02:12,600 Naturally, the challenges are going to get tougher. 40 00:02:12,600 --> 00:02:15,560 Today - no exception. 41 00:02:16,600 --> 00:02:21,240 This Mystery Box has been set by an Aussie icon. 42 00:02:21,240 --> 00:02:22,400 (CHUCKLES) OK. 43 00:02:22,400 --> 00:02:26,920 The way she thinks about food is unlike anyone else. 44 00:02:26,920 --> 00:02:29,680 She knows this kitchen like the back of her hand. 45 00:02:30,840 --> 00:02:36,520 Of course, I'm talking about none other... 46 00:02:36,520 --> 00:02:37,920 ..than our very own Poh! 47 00:02:37,920 --> 00:02:41,640 (CHEERING AND APPLAUSE) 48 00:02:41,640 --> 00:02:43,360 Woo! 49 00:02:44,960 --> 00:02:46,680 That's crazy. 50 00:02:46,680 --> 00:02:49,720 Poh, you are the queen of Mystery Boxes. 51 00:02:49,720 --> 00:02:51,840 What makes you so good at them? 52 00:02:51,840 --> 00:02:54,920 I think for my particular personality type, 53 00:02:54,920 --> 00:02:58,160 it's all about having the parameters. 54 00:02:58,160 --> 00:03:00,520 Because we all know I'm a bit chaotic, 55 00:03:00,520 --> 00:03:03,840 so just set up a little fence around my crazy brain, 56 00:03:03,840 --> 00:03:06,280 and having that lack of choice 57 00:03:06,280 --> 00:03:11,520 freed up space in my brain to exploit all the creativity. 58 00:03:14,160 --> 00:03:15,840 I'm so excited, everybody. 59 00:03:18,200 --> 00:03:20,920 You can lift your lids... 60 00:03:20,920 --> 00:03:22,680 ..now! 61 00:03:22,680 --> 00:03:25,040 (ALL EXCLAIM) 62 00:03:27,440 --> 00:03:29,000 Nice. 63 00:03:37,200 --> 00:03:40,000 Whoa, that's a really cool cabbage. 64 00:03:40,000 --> 00:03:41,880 We've got spatchcock... 65 00:03:41,880 --> 00:03:43,560 ..galangal... 66 00:03:43,560 --> 00:03:45,360 ..Szechuan peppercorns... 67 00:03:45,360 --> 00:03:47,200 ..sesame snaps... 68 00:03:47,200 --> 00:03:48,720 ..turnips... 69 00:03:48,720 --> 00:03:50,640 ..sour baby mandarins... 70 00:03:50,640 --> 00:03:52,240 ..sugarloaf cabbage... 71 00:03:52,240 --> 00:03:54,400 ..half a pineapple... 72 00:03:54,400 --> 00:03:56,000 ..and Chinese celery. 73 00:03:57,320 --> 00:03:59,400 This is very exciting. 74 00:03:59,400 --> 00:04:02,600 Just a regular old Mystery Box, right? 75 00:04:05,400 --> 00:04:06,920 No way! 76 00:04:06,920 --> 00:04:09,520 (LAUGHTER) No-o-o-o! 77 00:04:14,200 --> 00:04:18,080 Guys, you need to have a good, hard look at those ingredients 78 00:04:18,080 --> 00:04:19,240 and start thinking. 79 00:04:20,440 --> 00:04:24,680 Because this is the Everything Box. 80 00:04:24,680 --> 00:04:26,600 Oh. 81 00:04:26,600 --> 00:04:28,600 Oh-ho-ho-ho! 82 00:04:28,600 --> 00:04:30,560 Oh, yes! 83 00:04:30,560 --> 00:04:35,520 For today's cook, you have to use ALL the ingredients in one dish. 84 00:04:35,520 --> 00:04:37,880 No pantry, no garden, 85 00:04:37,880 --> 00:04:40,720 just your under-bench staples 86 00:04:40,720 --> 00:04:42,520 and those nine ingredients. 87 00:04:42,520 --> 00:04:44,120 DARRSH: Dammit! 88 00:04:44,120 --> 00:04:46,680 I was dreading this challenge since day one. 89 00:04:46,680 --> 00:04:51,600 I've seen Everything Boxes and they are extremely difficult. 90 00:04:51,600 --> 00:04:55,760 It's here. My worst nightmare's come true. 91 00:04:55,760 --> 00:04:58,840 SOFIA: You will have 75 minutes. 92 00:04:58,840 --> 00:05:04,480 You can cook absolutely anything, so long as you use everything. 93 00:05:07,040 --> 00:05:09,120 The three least impressive dishes 94 00:05:09,120 --> 00:05:12,080 will put their makers in tomorrow's pressure test. 95 00:05:14,200 --> 00:05:17,960 You've got everything to play for today, 96 00:05:17,960 --> 00:05:21,680 because the cook to bring us the best dish 97 00:05:21,680 --> 00:05:24,360 will be able to kit out their home kitchen 98 00:05:24,360 --> 00:05:28,200 with a $5,000 Harvey Norman voucher. 99 00:05:28,200 --> 00:05:30,520 (CHEERING) 100 00:05:31,960 --> 00:05:34,560 No way. Yeah. Let's go. 101 00:05:34,560 --> 00:05:36,320 $5,000? Yeah. 102 00:05:36,320 --> 00:05:37,600 Bloody hell, it's a lot. 103 00:05:37,600 --> 00:05:38,720 Damn! 104 00:05:38,720 --> 00:05:40,280 It's a lot of money. Yeah. 105 00:05:40,280 --> 00:05:43,080 Wow. Hey, somebody want to swap with me? 106 00:05:43,080 --> 00:05:45,120 (LAUGHTER) 107 00:05:47,880 --> 00:05:49,880 Well, are you ready to give it everything you've got? 108 00:05:49,880 --> 00:05:51,480 CONTESTANTS: Yeah! 109 00:05:51,480 --> 00:05:52,760 Let's go. 110 00:05:52,760 --> 00:05:55,160 Your time starts now! Go, guys! 111 00:05:59,520 --> 00:06:03,080 Whoa. it is quite a Mystery Box. 112 00:06:10,680 --> 00:06:13,080 PEZZA: They're not foreign to me, all these ingredients today. 113 00:06:13,080 --> 00:06:15,120 Cooked with chicken. Cooked with cabbage. 114 00:06:16,360 --> 00:06:18,440 I'm feeling pretty good about the cook. 115 00:06:18,440 --> 00:06:20,880 I'm going to be making a cabbage wrap. 116 00:06:20,880 --> 00:06:22,520 I've just got to pull everything off 117 00:06:22,520 --> 00:06:25,080 and get the flavours balanced. That's the big thing. 118 00:06:25,080 --> 00:06:26,680 Right. 119 00:06:26,680 --> 00:06:28,640 I actually didn't expect some of these ingredients, 120 00:06:28,640 --> 00:06:30,760 but it is very Poh, I think. 121 00:06:30,760 --> 00:06:33,280 I love the galangal, the Szechuan peppercorns 122 00:06:33,280 --> 00:06:37,480 and the baby mandarins, but I think she's challenging us. 123 00:06:39,720 --> 00:06:42,800 I am usually a more is more is more person. 124 00:06:42,800 --> 00:06:45,040 So I love using most of the things in a Mystery Box. 125 00:06:45,040 --> 00:06:49,000 But the problem is I have to use all these ingredients 126 00:06:49,000 --> 00:06:50,360 in the one dish. 127 00:06:50,360 --> 00:06:53,760 I think it's going to be... (SIGHS) 128 00:06:53,760 --> 00:06:55,680 ..a tough one. 129 00:06:55,680 --> 00:06:59,160 I'm calling this a fridge-raid breakfast. 130 00:06:59,160 --> 00:07:03,720 So making a little fritter with the turnip and the cabbage, 131 00:07:03,720 --> 00:07:07,320 and there's going to be pulled chicken on it. 132 00:07:07,320 --> 00:07:11,080 I'm doing poached eggs, a mandarin hollandaise 133 00:07:11,080 --> 00:07:15,600 and a pineapple, sort of like a salsa/chutney kind of vibes. 134 00:07:15,600 --> 00:07:18,200 I have my chicken poaching. 135 00:07:18,200 --> 00:07:20,120 This is what I do on a Saturday. 136 00:07:20,120 --> 00:07:22,520 I wake up at, like, 10am and look at my fridge 137 00:07:22,520 --> 00:07:24,560 and there's a random bunch of stuff, 138 00:07:24,560 --> 00:07:27,200 and I just go, "How do I make this all make sense?" 139 00:07:27,200 --> 00:07:30,360 So, to me, this is very much an exercise in doing that. 140 00:07:31,680 --> 00:07:33,800 Knife behind! 141 00:07:33,800 --> 00:07:36,960 Poh has organised the biggest stitch-up 142 00:07:36,960 --> 00:07:39,000 of the competition - 100%. 143 00:07:39,000 --> 00:07:40,800 That one's still good. 144 00:07:40,800 --> 00:07:42,600 Good. Perfect. 145 00:07:42,600 --> 00:07:44,400 This is so hard. 146 00:07:44,400 --> 00:07:46,320 I thought using everything could be easy, 147 00:07:46,320 --> 00:07:48,120 but not with these ingredients. 148 00:07:49,840 --> 00:07:52,880 Oh, my God, that was way more sour than I thought it would be. 149 00:07:52,880 --> 00:07:54,520 Oh, woo! 150 00:07:54,520 --> 00:07:56,320 I haven't used sour baby mandarins. 151 00:07:56,320 --> 00:07:59,080 I definitely have not used sesame snaps. 152 00:07:59,080 --> 00:08:01,720 Like, sesame snaps. What?! 153 00:08:02,720 --> 00:08:05,800 Just, like, garlic or, like, onion would have been nice. 154 00:08:05,800 --> 00:08:07,480 The flavours are there. 155 00:08:07,480 --> 00:08:09,840 They're just not my flavour profiles. 156 00:08:09,840 --> 00:08:11,040 Oh, crap. 157 00:08:11,040 --> 00:08:12,640 I'm so stressed. 158 00:08:12,640 --> 00:08:15,680 I'm making a chargrilled spatchcock 159 00:08:15,680 --> 00:08:20,560 with chargrilled cabbage and then also a sour mandarin sauce. 160 00:08:20,560 --> 00:08:23,160 I'm gonna glaze it with galangal caramel as well. 161 00:08:23,160 --> 00:08:25,320 I'm gonna try and be very creative today. 162 00:08:25,320 --> 00:08:28,480 Um, I'm gonna see if I can blitz these bad boys. 163 00:08:28,480 --> 00:08:30,200 And that's going to turn to, like, the caramel 164 00:08:30,200 --> 00:08:32,520 that I want to use to glaze my spatchcock. 165 00:08:32,520 --> 00:08:34,200 So, here goes nothing. 166 00:08:39,440 --> 00:08:42,440 Cute. Wow! Sour! 167 00:08:43,920 --> 00:08:46,320 I froth this challenge. 168 00:08:47,440 --> 00:08:49,240 You know why I love this challenge? 169 00:08:49,240 --> 00:08:52,240 Because it is fair! 170 00:08:52,240 --> 00:08:56,200 Because we are all using the same crayons in the box 171 00:08:56,200 --> 00:08:57,600 in a dish. 172 00:09:00,760 --> 00:09:02,600 The thing I'm thinking about first 173 00:09:02,600 --> 00:09:06,240 is what ingredient do I hero in my dish? 174 00:09:06,240 --> 00:09:07,840 Because you can't hero all of them. 175 00:09:09,040 --> 00:09:12,920 I know for a fact that everyone's going to hero the chicken. 176 00:09:12,920 --> 00:09:16,440 So that beautiful head of cabbage 177 00:09:16,440 --> 00:09:19,480 is just staring at me straight in the face. 178 00:09:19,480 --> 00:09:23,200 I am making my version of an okonomiyaki, 179 00:09:23,200 --> 00:09:25,680 featuring the lovely cabbage in a batter 180 00:09:25,680 --> 00:09:29,440 that's fortified by a spatchcock chicken stock. 181 00:09:29,440 --> 00:09:33,520 Okonomiyaki is a Japanese savoury pancake. 182 00:09:33,520 --> 00:09:36,160 I absolutely love okonomiyaki. 183 00:09:36,160 --> 00:09:37,960 I eat this dish all the time. 184 00:09:37,960 --> 00:09:40,240 I've had this a lot growing up. 185 00:09:41,440 --> 00:09:46,240 I'm gonna try to get as much umami in this dish, as much as possible. 186 00:09:46,240 --> 00:09:50,200 My idea is to use the crispy chicken skin 187 00:09:50,200 --> 00:09:55,200 as a sprinkle to replicate that bonito flake vibe. 188 00:09:56,200 --> 00:09:58,000 I put it into the air fryer 189 00:09:58,000 --> 00:10:00,640 because I know it is the quickest way 190 00:10:00,640 --> 00:10:03,000 to get crispy chicken skin without fail. 191 00:10:08,080 --> 00:10:10,360 I think I've given them a bunch of ingredients 192 00:10:10,360 --> 00:10:12,120 that actually go very well together. ANDY: Yeah. 193 00:10:12,120 --> 00:10:14,720 There's so many things that sing together, 194 00:10:14,720 --> 00:10:17,120 like the perfume from the pineapple 195 00:10:17,120 --> 00:10:18,640 goes really well with 196 00:10:18,640 --> 00:10:20,760 the Szechuan peppercorns, the sesame. 197 00:10:22,920 --> 00:10:24,720 The turnip is probably the odd man out, 198 00:10:24,720 --> 00:10:27,080 and the one that I think I'm going to be interested 199 00:10:27,080 --> 00:10:28,600 to see how they apply. 200 00:10:28,600 --> 00:10:31,000 I just want to see them be creative 201 00:10:31,000 --> 00:10:33,240 and show us why they should be here in the top six. 202 00:10:33,240 --> 00:10:35,760 We have to expect the unexpected. 203 00:10:35,760 --> 00:10:37,520 There's going to be so much happening today. 204 00:10:37,520 --> 00:10:39,240 I can smell it already. 205 00:10:39,240 --> 00:10:42,360 50-50 chance of the bottom three. Oh, yes. 206 00:10:42,360 --> 00:10:44,320 That's when you know it's heating up. 207 00:10:47,520 --> 00:10:50,320 DARRSH: I've watched Everything Mystery Boxes before, 208 00:10:50,320 --> 00:10:52,080 and I've been dreading it 209 00:10:52,080 --> 00:10:55,440 because we have to use everything in this box, 210 00:10:55,440 --> 00:10:59,200 and there's a few ingredients that I've never worked with before. 211 00:11:00,280 --> 00:11:05,920 Chinese celery, the sour baby mandarin, turnips. 212 00:11:05,920 --> 00:11:07,360 So it's really going to test us 213 00:11:07,360 --> 00:11:10,000 to be able to come up with flavour combinations. 214 00:11:10,000 --> 00:11:11,960 Um... 215 00:11:11,960 --> 00:11:13,560 Alright. That's that, that's that. 216 00:11:13,560 --> 00:11:15,440 The dish I'm making today is 217 00:11:15,440 --> 00:11:18,000 deep-fried Szechuan spatchcock 218 00:11:18,000 --> 00:11:21,800 with, uh, pineapple and mandarin chutney, 219 00:11:21,800 --> 00:11:23,840 mashed turnips 220 00:11:23,840 --> 00:11:25,080 and pickled cabbage. 221 00:11:25,080 --> 00:11:27,360 I've never done a turnip mash before, 222 00:11:27,360 --> 00:11:28,760 but, I mean, it kind of looks like a potato. 223 00:11:28,760 --> 00:11:30,600 Root vegetables, they're all the same. 224 00:11:30,600 --> 00:11:32,920 Potato, pot-A-to, turnip, turnip. 225 00:11:35,360 --> 00:11:37,680 Theoretically, like, it works in my head, 226 00:11:37,680 --> 00:11:41,440 but there's a lot of elements here that I need to nail. 227 00:11:44,480 --> 00:11:45,960 This cook is all or nothing! 228 00:11:45,960 --> 00:11:49,480 One hour to go! One hour left! 229 00:12:01,560 --> 00:12:03,960 HARRY: Today, I'm doing some spatchcock tortillas, 230 00:12:03,960 --> 00:12:05,240 I suppose you'd call them. 231 00:12:05,240 --> 00:12:08,360 So I'm going to hibachi the spatchcock. 232 00:12:08,360 --> 00:12:09,720 I'm going to have a glaze, 233 00:12:09,720 --> 00:12:12,040 um, made out of a couple of the things. 234 00:12:13,680 --> 00:12:16,400 I'm gonna do a charred pineapple and cabbage salsa. 235 00:12:16,400 --> 00:12:19,680 Fry up the bulb part of the turnip, 236 00:12:19,680 --> 00:12:21,640 and I think it'll all tie together. 237 00:12:21,640 --> 00:12:23,120 I'm pushing myself really, really hard. 238 00:12:23,120 --> 00:12:24,520 I don't want to just use every item 239 00:12:24,520 --> 00:12:26,640 in, like, you know, a conventional sort of way. 240 00:12:26,640 --> 00:12:28,520 So, yeah, I'm going to try some new techniques 241 00:12:28,520 --> 00:12:30,400 that I haven't done yet. I'm gonna make green tortillas, 242 00:12:30,400 --> 00:12:32,280 so I'm going to use the tops of the turnips for that. 243 00:12:32,280 --> 00:12:33,920 You know, I think that's something different. 244 00:12:33,920 --> 00:12:34,920 It's showing the judges 245 00:12:34,920 --> 00:12:37,760 that I'm being creative and using a part of the vegetable 246 00:12:37,760 --> 00:12:39,280 that would normally end up in the bin. 247 00:12:40,280 --> 00:12:43,000 Right now, I'm just making my dough for the wraps. 248 00:12:43,000 --> 00:12:44,000 This needs time to rest. 249 00:12:44,000 --> 00:12:46,360 That's why I wanted to get it done quickly. 250 00:12:46,360 --> 00:12:48,760 POH: Hey, Harry. Hey, Poh, hey, Andy. 251 00:12:48,760 --> 00:12:51,360 Hey, Harry. Righto. Hit us with it. 252 00:12:51,360 --> 00:12:53,040 So, essentially, I'm doing chicken wraps. 253 00:12:53,040 --> 00:12:55,080 Yep. Yep. 254 00:12:55,080 --> 00:12:56,840 Um, then I'm gonna do a grilled pineapple 255 00:12:56,840 --> 00:13:00,600 and, um, sugarloaf cabbage, uh, like, salsa-y slaw thing. 256 00:13:00,600 --> 00:13:03,080 Gonna have to be a good chicken wrap. 257 00:13:03,080 --> 00:13:04,560 There's a lot of good dishes out there. 258 00:13:04,560 --> 00:13:08,440 Yeah. And my fear is - a good chicken wrap? Great. 259 00:13:08,440 --> 00:13:09,560 But this needs to be... The best. 260 00:13:09,560 --> 00:13:11,080 ..the best chicken wrap that we've ever had. 261 00:13:11,080 --> 00:13:12,920 Because half of the contestants today, 262 00:13:12,920 --> 00:13:14,480 they're in tomorrow's pressure test. 263 00:13:14,480 --> 00:13:16,800 Yeah. I'll do my absolute best. 264 00:13:20,600 --> 00:13:22,440 I thought I had a really good creative concept, 265 00:13:22,440 --> 00:13:24,560 especially using the turnip tops in my wraps. 266 00:13:26,960 --> 00:13:29,160 I don't know how I'm going to make the best chicken wrap 267 00:13:29,160 --> 00:13:30,960 that the judges have EVER had. 268 00:13:41,760 --> 00:13:43,360 But this needs to be... The best. 269 00:13:43,360 --> 00:13:45,040 ..the best chicken wrap that we've ever had. 270 00:13:45,040 --> 00:13:46,960 Because half of the contestants today, 271 00:13:46,960 --> 00:13:48,560 they're in tomorrow's pressure test. Yeah. 272 00:13:50,200 --> 00:13:52,160 The judges have rattled me a little bit. 273 00:13:52,160 --> 00:13:54,320 I'm pretty concerned 'cause, like, I have picked 274 00:13:54,320 --> 00:13:56,440 a pretty simple concept. 275 00:13:56,440 --> 00:13:58,720 Got a lot of stuff going on here. 276 00:13:58,720 --> 00:14:01,600 Um, I'm using everything in a lot of different ways, 277 00:14:01,600 --> 00:14:03,720 but I think each element will stand out 278 00:14:03,720 --> 00:14:06,600 on its own legs as well. But... 279 00:14:06,600 --> 00:14:09,240 ..need to make sure that this is THE best wrap ever. 280 00:14:09,240 --> 00:14:11,320 So I've decided I'm gonna make a mayonnaise 281 00:14:11,320 --> 00:14:13,240 with that fresh baby mandarin juice in it, 282 00:14:13,240 --> 00:14:15,480 which is just gonna tie it all together. 283 00:14:15,480 --> 00:14:19,160 There's a lot of bloody pressure on this chicken wrap now. (LAUGHS) 284 00:14:19,160 --> 00:14:22,000 I really hope I can stay out of tomorrow's elimination. 285 00:14:25,680 --> 00:14:27,360 What are we doing? What are you doing there? 286 00:14:27,360 --> 00:14:28,960 PEZZA: Just trying to get a bit of flavour 287 00:14:28,960 --> 00:14:29,960 into a bit of stock, brother. 288 00:14:29,960 --> 00:14:31,680 Yeah. Nice, man. 289 00:14:31,680 --> 00:14:32,880 If this was day one, 290 00:14:32,880 --> 00:14:35,040 and that mystery box came in front of me, 291 00:14:35,040 --> 00:14:36,040 I wouldn't know what to do. 292 00:14:36,040 --> 00:14:39,400 I'm thinking dicing the cabbage and putting it into a slaw 293 00:14:39,400 --> 00:14:42,160 or something like that, with a bit of chicken to the side. 294 00:14:42,160 --> 00:14:45,280 Chief cook now, legend. Chief cook now. 295 00:14:45,280 --> 00:14:47,520 Never had a cabbage roll in my life. 296 00:14:47,520 --> 00:14:49,560 That's where my mind goes to now. 297 00:14:49,560 --> 00:14:53,240 Like, I guess it's sort of inspired from my trip from Hong Kong. 298 00:14:54,240 --> 00:14:57,520 This is something Cantonese, like a spring roll. 299 00:14:57,520 --> 00:15:00,120 That's the way I'm thinking. Sweet-and-sour sort of flavours. 300 00:15:00,120 --> 00:15:03,280 There's no doubt that's what it's getting to in this competition. 301 00:15:03,280 --> 00:15:05,080 The flavours have got to be bold, they've got to be good 302 00:15:05,080 --> 00:15:06,080 and they've got to balance. 303 00:15:06,080 --> 00:15:07,720 And the way I'm going to achieve that 304 00:15:07,720 --> 00:15:10,520 is I'm just going to taste, taste, taste all the way through. 305 00:15:10,520 --> 00:15:14,920 I've tasted the start of the sauce and it tastes really nice, 306 00:15:14,920 --> 00:15:16,920 but it's a little bit bitter. 307 00:15:18,920 --> 00:15:21,800 I see the pineapple and I decide to put a couple of little pieces 308 00:15:21,800 --> 00:15:24,520 of this pineapple to use a natural sweetener, 309 00:15:24,520 --> 00:15:26,760 so I'll just chuck a couple of bits of it in 310 00:15:26,760 --> 00:15:29,160 and we'll just let it sit in there. 311 00:15:29,160 --> 00:15:31,680 What I've learned in this competition is, 312 00:15:31,680 --> 00:15:35,080 as the sauce reduces, the flavour changes so much. 313 00:15:35,080 --> 00:15:36,320 So I want to wait and see what it's like 314 00:15:36,320 --> 00:15:38,400 when it's getting very close to being finished, 315 00:15:38,400 --> 00:15:40,880 but just making sure that it marries beautifully. 316 00:15:40,880 --> 00:15:43,640 If I can get it that they just want to drink that sauce, 317 00:15:43,640 --> 00:15:46,440 I know that we're going to be up there today. 318 00:15:46,440 --> 00:15:48,800 I think the wife will be stoked with her Harvey Norman voucher. 319 00:15:48,800 --> 00:15:50,600 Probably get a coffee machine. 320 00:15:50,600 --> 00:15:52,000 I'm used to drinking instant coffee, 321 00:15:52,000 --> 00:15:55,080 so when I get home, I'll have to have a coffee machine, won't I? 322 00:15:57,480 --> 00:16:00,760 Must use everything in the box. So think outside the box. 323 00:16:00,760 --> 00:16:03,440 You have 45 minutes to go. 324 00:16:03,440 --> 00:16:04,920 Let's go! (CLAPS) 325 00:16:04,920 --> 00:16:06,600 Alright, come on. 326 00:16:13,240 --> 00:16:15,440 NAT: Stakes are so high in this cook today, 327 00:16:15,440 --> 00:16:17,720 so I'm gonna try really hard to make sure 328 00:16:17,720 --> 00:16:21,000 that I get top dish, because I want that $5,000 voucher. 329 00:16:21,000 --> 00:16:24,240 Hey, Nat. Hey, Nat. How are we doing? 330 00:16:24,240 --> 00:16:25,400 So tell us what you're making. 331 00:16:25,400 --> 00:16:28,640 Kind of like a Vietnamese Thai-style grilled chicken. 332 00:16:28,640 --> 00:16:30,720 And I'm going to essentially 333 00:16:30,720 --> 00:16:33,080 have glazed it with a blitz like sesame. 334 00:16:33,080 --> 00:16:35,680 Mm-hm. Um, and some sugar and some salt 335 00:16:35,680 --> 00:16:37,960 and then also some Szechuan peppers. 336 00:16:37,960 --> 00:16:40,520 I would be really careful with this 337 00:16:40,520 --> 00:16:43,400 because the sesame has got quite a lot of sugar in that praline. 338 00:16:43,400 --> 00:16:46,280 Yeah, so much sugar. And you've added sugar. 339 00:16:46,280 --> 00:16:48,120 So be careful when you're basting. 340 00:16:48,120 --> 00:16:50,360 It's going to caramelise hard. Yeah. 341 00:16:50,360 --> 00:16:52,160 And if not, you'll burn it. 342 00:16:52,160 --> 00:16:53,480 Yeah, OK. For sure. 343 00:16:53,480 --> 00:16:55,440 I'm intrigued about how it's all going to come together. 344 00:16:55,440 --> 00:16:56,640 Me too. 345 00:16:56,640 --> 00:16:58,040 OK. Good luck. 346 00:16:58,040 --> 00:16:59,560 Thank you. 347 00:16:59,560 --> 00:17:05,560 I am scared, so I'm going to keep watching this like a little hawk. 348 00:17:09,760 --> 00:17:12,520 For my okonomiyaki, I'm going to use all of Poh's ingredients 349 00:17:12,520 --> 00:17:18,000 to develop the sour, sweet, salty, umami flavours of okonomiyaki. 350 00:17:18,000 --> 00:17:20,040 And hopefully, if I pull it off, 351 00:17:20,040 --> 00:17:22,520 it's going to show a lot of skill, understanding and knowledge. 352 00:17:23,840 --> 00:17:26,480 In my okonomiyaki batter, I put the chicken stock, 353 00:17:26,480 --> 00:17:28,280 flour, egg, salt, sugar. 354 00:17:28,280 --> 00:17:32,640 I grate turnips into the batter and I put my chopped cabbage in. 355 00:17:32,640 --> 00:17:34,640 I set it aside as soon as I can 356 00:17:34,640 --> 00:17:37,480 so that it has time to develop its flavour. 357 00:17:37,480 --> 00:17:39,000 Ooh, yeah! 358 00:17:40,240 --> 00:17:44,600 I'm hoping that the grated turnip replicates that level of umami 359 00:17:44,600 --> 00:17:49,240 in the batter as equally as your traditional okonomiyaki. 360 00:17:49,240 --> 00:17:51,880 As soon as my batter is done and set aside, 361 00:17:51,880 --> 00:17:55,280 I focus on making my barbecue sauce. 362 00:17:55,280 --> 00:17:58,440 In order to develop as much flavour as I can, 363 00:17:58,440 --> 00:18:01,360 I grill my pineapple in a pan 364 00:18:01,360 --> 00:18:05,680 to get that dark brown, sticky, shiny nature 365 00:18:05,680 --> 00:18:07,560 of a barbecue sauce. 366 00:18:07,560 --> 00:18:11,160 I melt the sesame snaps in a pot, get it all going together. 367 00:18:11,160 --> 00:18:13,680 It is going to be so good. 368 00:18:13,680 --> 00:18:15,760 I never want to jinx myself. 369 00:18:15,760 --> 00:18:18,840 But, you know, it'd be pretty nice to get top dish today 370 00:18:18,840 --> 00:18:22,760 because I need a stand mixer! 371 00:18:22,760 --> 00:18:25,160 Yeah. Let's go! 372 00:18:25,160 --> 00:18:29,080 Time to turn up the heat! You have 30 minutes to go! 373 00:18:29,080 --> 00:18:30,360 Yes. 374 00:18:30,360 --> 00:18:32,680 SAVINDRI: "Time to turn up the heat"? Oh, no. 375 00:18:38,680 --> 00:18:40,720 DARRSH: I'm feeling a little bit stressed at the moment. 376 00:18:40,720 --> 00:18:43,160 Um, I've got a lot of elements on the go, 377 00:18:43,160 --> 00:18:44,880 and, I mean, I'm tracking well, 378 00:18:44,880 --> 00:18:47,320 but I keep remembering all these elements 379 00:18:47,320 --> 00:18:48,760 that I need to keep doing. 380 00:18:48,760 --> 00:18:52,920 I've butchered the spatchcock for my fried chicken. 381 00:18:52,920 --> 00:18:55,320 I've got pretty much everything else on the go. 382 00:18:55,320 --> 00:18:58,160 So my chutney is cooking away and my pickled cabbage is done. 383 00:18:58,160 --> 00:18:59,240 It's just resting. 384 00:19:00,400 --> 00:19:02,640 I now need to focus on my turnip mash. 385 00:19:02,640 --> 00:19:03,960 Obviously, that's not a potato. 386 00:19:03,960 --> 00:19:05,840 It's... It's a turnip. 387 00:19:05,840 --> 00:19:08,000 Um, and I've never made turnip mash before. 388 00:19:08,000 --> 00:19:10,080 Um, so I'm hoping that, like, when I blitz it up, 389 00:19:10,080 --> 00:19:11,520 it doesn't just turn to mush. 390 00:19:11,520 --> 00:19:13,360 I want it to be mash. 391 00:19:13,360 --> 00:19:15,240 There's so much stuff on the go right now, 392 00:19:15,240 --> 00:19:17,600 and I just want to get this turnip mash working 393 00:19:17,600 --> 00:19:19,920 so I can forget about it and focus on everything else. 394 00:19:19,920 --> 00:19:22,880 I really want to avoid tomorrow's pressure test. 395 00:19:22,880 --> 00:19:24,560 Now that we're top six, 396 00:19:24,560 --> 00:19:26,480 the pressure tests only get harder, 397 00:19:26,480 --> 00:19:29,000 and I can't imagine what's in store for them tomorrow. 398 00:19:29,000 --> 00:19:31,200 Are you going alright, Darrsh? Yeah, man. 399 00:19:31,200 --> 00:19:34,080 You? Yeah, I think so. 400 00:19:34,080 --> 00:19:35,720 Just a lot to get done. 401 00:19:35,720 --> 00:19:37,200 Sav. Hello. 402 00:19:37,200 --> 00:19:40,120 How's the dish coming along? It is coming along. There's a lot going on. 403 00:19:40,120 --> 00:19:42,200 I'm calling this a fridge-raid breakfast, 404 00:19:42,200 --> 00:19:45,320 because this is very commonly what I do on a Saturday morning. 405 00:19:45,320 --> 00:19:48,040 Open my fridge and go, "What bits and bobs do I have?" 406 00:19:48,040 --> 00:19:49,160 So what's the big picture? 407 00:19:49,160 --> 00:19:52,080 So I'm turning the turnip and the cabbage 408 00:19:52,080 --> 00:19:53,840 into, like, a little fritter. 409 00:19:53,840 --> 00:19:55,720 And there's going to be pulled chicken on it. 410 00:19:55,720 --> 00:19:57,400 Poached eggs. 411 00:19:57,400 --> 00:19:59,880 And I'm using the mandarins for the hollandaise. 412 00:19:59,880 --> 00:20:02,440 Your spatchcock is boiling over there. 413 00:20:02,440 --> 00:20:04,640 It's already hard. 414 00:20:04,640 --> 00:20:07,280 You've got to simmer it. You think that's the best way? 415 00:20:07,280 --> 00:20:10,000 Has to be tender. You know, pulled meat has to fall. Yeah. 416 00:20:10,000 --> 00:20:12,560 If you boil white meat, especially, it's going to become very tough. 417 00:20:12,560 --> 00:20:14,040 Yeah. 418 00:20:14,040 --> 00:20:16,400 So do something about that before it's too late! 419 00:20:29,440 --> 00:20:33,160 For my fridge-raid breakfast, I pulled my poached chicken out. 420 00:20:33,160 --> 00:20:34,640 I'm really hoping 421 00:20:34,640 --> 00:20:37,920 that I've gotten into it in time and I haven't overcooked it, 422 00:20:37,920 --> 00:20:40,400 but I have to commit to the chicken that I have 423 00:20:40,400 --> 00:20:42,880 because I have to use the chicken in the box. 424 00:20:42,880 --> 00:20:44,640 So I'm going to let it sit 425 00:20:44,640 --> 00:20:47,520 in my reduced chicken stock for a bit 426 00:20:47,520 --> 00:20:50,800 so that it reabsorbs quite a bit of that moisture, 427 00:20:50,800 --> 00:20:53,120 and I'm hoping that that does the trick. 428 00:20:54,200 --> 00:20:58,080 I have to move on to making my turnip and cabbage fritter, 429 00:20:58,080 --> 00:21:00,080 because that forms the base of the dish. 430 00:21:00,080 --> 00:21:03,000 I have never made it with cabbage and turnip, 431 00:21:03,000 --> 00:21:04,760 because who buys turnips? 432 00:21:04,760 --> 00:21:06,600 Like, who does that? 433 00:21:06,600 --> 00:21:09,160 Sorry. I have strong feelings about turnips. 434 00:21:13,800 --> 00:21:16,000 DARRSH: Flip over on that side. 435 00:21:16,000 --> 00:21:18,480 The spatchcock is frying. 436 00:21:18,480 --> 00:21:19,720 Most of my elements are done. 437 00:21:19,720 --> 00:21:21,360 I just need to bring it all together 438 00:21:21,360 --> 00:21:23,480 and balance out my turnip mash, 439 00:21:23,480 --> 00:21:27,120 because it is very different to a potato. 440 00:21:28,320 --> 00:21:30,040 This competition is all about 441 00:21:30,040 --> 00:21:32,560 adapting and rolling with the punches. 442 00:21:32,560 --> 00:21:34,560 Something hasn't gone my way right now. 443 00:21:34,560 --> 00:21:37,520 This isn't a mash, it's more of a puree. 444 00:21:37,520 --> 00:21:40,360 But I can still make this work. It's not over. 445 00:21:42,960 --> 00:21:47,320 OK, my perfect okonomiyaki is crispy on the outside, 446 00:21:47,320 --> 00:21:48,960 fluffy on the inside. 447 00:21:48,960 --> 00:21:51,760 I've been checking it, keeping an eye on it. 448 00:21:51,760 --> 00:21:53,400 I flip it... 449 00:21:53,400 --> 00:21:54,960 Yes, sir. 450 00:21:54,960 --> 00:21:59,760 ..And it is beautifully golden brown and crusted on the outside. 451 00:21:59,760 --> 00:22:02,960 It's just about tweaking now. Everything is pretty much there. 452 00:22:02,960 --> 00:22:05,160 Okonomiyaki sauce is reducing. 453 00:22:05,160 --> 00:22:06,560 I've made the mayonnaise. 454 00:22:06,560 --> 00:22:11,040 I've crisped up the chicken skin for crispy crispies on top. 455 00:22:11,040 --> 00:22:13,720 I've dehydrated the top of the turnips 456 00:22:13,720 --> 00:22:15,920 to make a seaweed powder. 457 00:22:15,920 --> 00:22:18,960 I just feel good. I just feel good today. 458 00:22:23,920 --> 00:22:26,360 The pineapple and my spatchcock are still in the hibachi, 459 00:22:26,360 --> 00:22:27,680 I've still got to make my slaw. 460 00:22:27,680 --> 00:22:29,520 I've got to cook the wraps. 461 00:22:29,520 --> 00:22:32,520 I've still got to make a mayonnaise. Harry. Hello. 462 00:22:32,520 --> 00:22:35,200 I've heard you're making a chicken wrap. 463 00:22:35,200 --> 00:22:36,360 Yeah. 464 00:22:36,360 --> 00:22:39,520 How is a chicken wrap enough for top six of MasterChef? 465 00:22:39,520 --> 00:22:41,520 Well, it's about what's going in the wrap. 466 00:22:41,520 --> 00:22:43,360 Clock is ticking, Harry. 467 00:22:43,360 --> 00:22:45,800 Yeah, no, clock's ticking... And this needs to be the best dish 468 00:22:45,800 --> 00:22:47,720 you've made so far in the competition. 469 00:22:47,720 --> 00:22:49,680 JEAN-CHRISTOPHE: Good luck, mate. Thanks, guys. 470 00:22:51,000 --> 00:22:53,480 So I'm just gonna have to start multi-tasking. 471 00:22:53,480 --> 00:22:56,600 I'm rolling out my tortillas, getting them onto the hot pan, 472 00:22:56,600 --> 00:22:58,640 and at the same time, I'm trying to shave this slaw 473 00:22:58,640 --> 00:23:01,680 with the mandarin and just get everything together. 474 00:23:01,680 --> 00:23:03,880 And the judges want this to be the best chicken wrap ever. 475 00:23:03,880 --> 00:23:06,680 And right now, I think maybe chicken wraps 476 00:23:06,680 --> 00:23:08,040 might not have been the best idea. 477 00:23:10,800 --> 00:23:12,840 You've got to use everything in that Mystery Box 478 00:23:12,840 --> 00:23:14,160 or it does not count! 479 00:23:14,160 --> 00:23:16,800 15 minutes to go. (CHEERING AND APPLAUSE) 480 00:23:16,800 --> 00:23:18,400 SAV: Go, go, go, go, go! 481 00:23:18,400 --> 00:23:20,280 Urrr! 482 00:23:26,880 --> 00:23:28,800 PEZZA: Oh, I'm starting to sweat now, Haz. 483 00:23:28,800 --> 00:23:29,920 HARRY: Oh, yeah. 484 00:23:31,440 --> 00:23:32,720 Done most of my elements. 485 00:23:32,720 --> 00:23:35,200 It's just really cooking now, finishing off the cabbage leaves 486 00:23:35,200 --> 00:23:37,560 and that on the hibachi, just to bring it all together. 487 00:23:37,560 --> 00:23:39,520 I've blanched my cabbage leaves. 488 00:23:39,520 --> 00:23:42,560 So I've got them nice and tender, so they're right to roll 'em. 489 00:23:42,560 --> 00:23:44,640 Then I'll be right to roll by the sound of it. 490 00:23:46,200 --> 00:23:47,880 I want to put a little bit of chicken. 491 00:23:47,880 --> 00:23:50,560 I want to put a couple of little strips of the pineapple, 492 00:23:50,560 --> 00:23:52,160 a little bit of the pickle on top, 493 00:23:52,160 --> 00:23:54,640 and I want to roll them nice and tight, 494 00:23:54,640 --> 00:23:56,480 so they're firm, like a little spring roll. 495 00:23:56,480 --> 00:23:58,360 And then just got to put 'em through the skewer 496 00:23:58,360 --> 00:23:59,960 and finish them over the hibachi, 497 00:23:59,960 --> 00:24:03,000 just give them that little bit of a golden crisp. 498 00:24:03,000 --> 00:24:04,560 It's going to be, when it's all said and done, 499 00:24:04,560 --> 00:24:06,520 a couple of mouthfuls. That's all they're going to get. 500 00:24:06,520 --> 00:24:08,600 You want it to tingle their tastebuds 501 00:24:08,600 --> 00:24:11,560 and finish with that beautiful, luscious sauce 502 00:24:11,560 --> 00:24:15,280 that just wants to make you go back to keep licking the bowl clean. 503 00:24:20,760 --> 00:24:22,960 SAV: There's a lot going on. 504 00:24:22,960 --> 00:24:25,760 There's a lot to do. I've got a fritter in the works. 505 00:24:25,760 --> 00:24:27,560 I've got a chicken in the works. 506 00:24:27,560 --> 00:24:32,040 I've got my pineapple and Chinese celery salsa salsa-ing. 507 00:24:32,040 --> 00:24:35,800 I'm now starting on my sour baby mandarin hollandaise. 508 00:24:35,800 --> 00:24:37,400 Alright, come on. 509 00:24:37,400 --> 00:24:38,960 How I usually make hollandaise 510 00:24:38,960 --> 00:24:40,800 is with lemon juice and a bit of vinegar. 511 00:24:40,800 --> 00:24:42,400 And I get lemon zest in there. 512 00:24:42,400 --> 00:24:44,800 So, to me, it makes perfect sense. 513 00:24:44,800 --> 00:24:47,320 And it's just the right way to introduce the mandarins 514 00:24:47,320 --> 00:24:50,800 into the dish without it, like, punching you in the face. 515 00:24:50,800 --> 00:24:52,680 You could bathe me in hollandaise, 516 00:24:52,680 --> 00:24:56,440 give me a pool of hollandaise, and I would just dive into it. 517 00:24:56,440 --> 00:24:58,000 I love it, it's buttery 518 00:24:58,000 --> 00:25:00,160 and it's one of my favourite things in the whole world. 519 00:25:01,720 --> 00:25:05,400 I'm feeling confident and in control. 520 00:25:05,400 --> 00:25:08,200 And before I can start plating, 521 00:25:08,200 --> 00:25:10,680 I just need to poach an egg. 522 00:25:10,680 --> 00:25:13,920 Attention, Attention! Seven minutes left to go! 523 00:25:13,920 --> 00:25:16,520 (JUDGES SHOUT ENCOURAGEMENT) 524 00:25:19,360 --> 00:25:22,160 NAT: Ooh, it is hot. 525 00:25:22,160 --> 00:25:23,520 I charred my cabbage 526 00:25:23,520 --> 00:25:25,640 and I currently am trying my pineapple now, 527 00:25:25,640 --> 00:25:29,040 and then I'm about to start on my baby sour mandarin sauce 528 00:25:29,040 --> 00:25:30,440 with some galangal. 529 00:25:30,440 --> 00:25:32,440 And I'm gonna make, like, 530 00:25:32,440 --> 00:25:34,240 a, just like a savoury dipping sauce 531 00:25:34,240 --> 00:25:36,200 to go with the chicken. 532 00:25:36,200 --> 00:25:39,280 My ideal result of the spatchcock chicken 533 00:25:39,280 --> 00:25:41,280 would be that it's beautifully brown, 534 00:25:41,280 --> 00:25:44,520 beautifully charred from the sesame snap glaze. 535 00:25:44,520 --> 00:25:46,880 Um, I'm getting a really good char on it, which is what I want. 536 00:25:46,880 --> 00:25:49,200 Um, I just really want to make sure I don't overcook it. 537 00:25:49,200 --> 00:25:52,480 If this chicken doesn't work, uh, things could just be bad. 538 00:25:52,480 --> 00:25:54,400 Everything would be bad. 539 00:25:54,400 --> 00:25:56,600 Um, honestly, if you want the truth, 540 00:25:56,600 --> 00:25:58,360 I don't really know what I'm doing right now, 541 00:25:58,360 --> 00:26:01,080 because all these flavours are, like... 542 00:26:01,080 --> 00:26:02,640 I just want some soy and some garlic. 543 00:26:03,680 --> 00:26:05,360 Oh-ho-ho! 544 00:26:10,000 --> 00:26:12,120 Oh, no, is it stuck? 545 00:26:14,760 --> 00:26:15,960 Oh, God. 546 00:26:23,480 --> 00:26:25,000 Oh, no. Is it stuck? 547 00:26:27,720 --> 00:26:29,200 Oh, God. 548 00:26:29,200 --> 00:26:31,840 Yeah, things are a bit sticky right now. 549 00:26:31,840 --> 00:26:33,280 Definitely in a sticky situation. 550 00:26:33,280 --> 00:26:35,760 Holy Dooley. 551 00:26:35,760 --> 00:26:38,040 It's really sticking to the grill, and I don't know what to do. 552 00:26:38,040 --> 00:26:40,720 Well, this is going great. 553 00:26:41,800 --> 00:26:43,240 Oh, no! 554 00:26:46,960 --> 00:26:48,640 Whoa-ho-ho. 555 00:26:48,640 --> 00:26:50,760 Where's the skin? Where's the skin gone? Careful with that. 556 00:26:50,760 --> 00:26:52,520 You've only got one. I know. 557 00:26:52,520 --> 00:26:54,640 It looks like it's been stuck against the grill. 558 00:26:54,640 --> 00:26:57,480 Yeah, it did get stuck. Because the stickiness of the sugar. Yeah, yeah. 559 00:26:57,480 --> 00:27:00,360 Um, so I'm just gonna use this and then, like, cut it in half. 560 00:27:00,360 --> 00:27:01,800 Remember, you only have one. Yeah. 561 00:27:01,800 --> 00:27:03,240 And nothing else, yeah? Yeah. 562 00:27:03,240 --> 00:27:04,320 So that's your shot. 563 00:27:04,320 --> 00:27:06,320 Nat, we're used to seeing you pretty in control. 564 00:27:06,320 --> 00:27:09,040 So you need to get back there. And you need to get back there fast. Yeah. 565 00:27:09,040 --> 00:27:11,440 A lot on the line. Yeah. 566 00:27:11,440 --> 00:27:14,520 The judges know exactly what they're looking at. 567 00:27:14,520 --> 00:27:17,360 And what they're looking at is disaster. 568 00:27:17,360 --> 00:27:19,560 It's a little bit nerve-racking, that's for sure. 569 00:27:19,560 --> 00:27:22,320 Four minutes left. Only four minutes to go! 570 00:27:22,320 --> 00:27:23,760 Come on! Four minutes! 571 00:27:28,280 --> 00:27:30,800 You know, Harry? HARRY: Yes. 572 00:27:30,800 --> 00:27:32,320 Last week... Yeah. 573 00:27:32,320 --> 00:27:34,360 ..your sense of urgency was remarkable. 574 00:27:34,360 --> 00:27:35,960 What's happened today? 575 00:27:35,960 --> 00:27:38,640 I'll try and pick up the pace, yeah. 576 00:27:39,880 --> 00:27:41,800 MIMI: I need to make sure that every single element 577 00:27:41,800 --> 00:27:44,280 that I've developed in this cook gets to the finish line. 578 00:27:44,280 --> 00:27:47,000 My okonomiyaki is crispy on the outside, 579 00:27:47,000 --> 00:27:48,480 fluffy on the inside. 580 00:27:48,480 --> 00:27:53,480 My barbecue sauce has that fruity, sticky sugariness to it. 581 00:27:53,480 --> 00:27:56,440 My mayonnaise is sour, sweet. 582 00:27:56,440 --> 00:27:58,680 My Chinese celery stem garnish is bitter, 583 00:27:58,680 --> 00:28:01,680 and my crispy chicken skin sprinkle 584 00:28:01,680 --> 00:28:04,040 needs to amplify the umami of my dish. 585 00:28:04,040 --> 00:28:06,240 Everything is pretty much there. 586 00:28:06,240 --> 00:28:07,480 I feel good about this one. 587 00:28:07,480 --> 00:28:10,560 I knew that everybody else would have picked chicken to hero, 588 00:28:10,560 --> 00:28:13,280 and I feel like I came up with an idea 589 00:28:13,280 --> 00:28:15,120 that nobody else did. 590 00:28:15,120 --> 00:28:16,960 I'm looking at my final dish 591 00:28:16,960 --> 00:28:20,120 and I am feeling on cloud nine today. 592 00:28:20,120 --> 00:28:21,960 Alright, Darrsh? That's done. Yeah, man. 593 00:28:21,960 --> 00:28:23,280 Just got to bring it together. 594 00:28:23,280 --> 00:28:25,640 I'm pretty happy with how things have gone 595 00:28:25,640 --> 00:28:28,720 for my takeaway fried chicken. 596 00:28:28,720 --> 00:28:30,240 My pickled cabbage is done. 597 00:28:30,240 --> 00:28:32,480 My pineapple and mandarin chutney is done. 598 00:28:32,480 --> 00:28:33,960 My chicken's done. 599 00:28:33,960 --> 00:28:37,200 The turnip puree has definitely changed throughout the cook. 600 00:28:37,200 --> 00:28:39,520 It's such a bland ingredient 601 00:28:39,520 --> 00:28:41,240 that I've added some sugar to it 602 00:28:41,240 --> 00:28:44,760 to essentially get that natural sweetness out of the turnips. 603 00:28:44,760 --> 00:28:46,840 I just hope I haven't added too much sugar 604 00:28:46,840 --> 00:28:48,320 and that it works with everything. 605 00:28:50,680 --> 00:28:52,680 NAT: There's only a few minutes left on the clock 606 00:28:52,680 --> 00:28:54,800 and I have to plate my dish. 607 00:28:55,760 --> 00:28:58,280 OK. Everything together. 608 00:28:59,400 --> 00:29:01,680 I put the spatchcock chicken down 609 00:29:01,680 --> 00:29:04,760 and then I, you know, beautifully make, like, 610 00:29:04,760 --> 00:29:07,400 these rose-shaped turnip pickles. 611 00:29:07,400 --> 00:29:08,640 Classic Nat thing to do. 612 00:29:08,640 --> 00:29:11,920 And then I put a Chinese celery top garnish on. 613 00:29:11,920 --> 00:29:14,320 It's probably the ugliest dish I've dished up. 614 00:29:14,320 --> 00:29:18,920 And I am worried because pressure test, it gets to people. 615 00:29:18,920 --> 00:29:20,800 Literally cracks people in half. 616 00:29:20,800 --> 00:29:22,680 (EXHALES) 617 00:29:22,680 --> 00:29:25,840 Two minutes left to go, please! Hurry up! 618 00:29:33,840 --> 00:29:36,240 SAV: I am definitely a little bit concerned about the chicken 619 00:29:36,240 --> 00:29:38,400 for my fridge-raid breakfast. 620 00:29:38,400 --> 00:29:39,680 I think I've done everything 621 00:29:39,680 --> 00:29:41,160 as much as I can to make it as juicy 622 00:29:41,160 --> 00:29:44,400 as possible, but here's hoping it's fine. 623 00:29:44,400 --> 00:29:45,600 I've just got to get my egg poached 624 00:29:45,600 --> 00:29:47,720 because we both know that I should not leave eggs 625 00:29:47,720 --> 00:29:48,800 till the last minute. 626 00:29:48,800 --> 00:29:51,640 And I'm running out of time to poach this egg, 627 00:29:51,640 --> 00:29:54,240 but it has to be executed perfectly. 628 00:29:54,240 --> 00:29:56,040 Yeah. I'm... I'm nervous. 629 00:29:57,120 --> 00:29:59,080 Oh, God. 630 00:29:59,080 --> 00:30:00,480 I've finally got enough wraps 631 00:30:00,480 --> 00:30:02,560 so that I can serve the judges something. 632 00:30:02,560 --> 00:30:06,520 My chicken's done, but I'm running out of time to do this mayonnaise. 633 00:30:06,520 --> 00:30:09,920 Give it everything you've got in this last minute! 634 00:30:13,000 --> 00:30:15,680 If I don't finish this mayonnaise and don't get it on the plate, 635 00:30:15,680 --> 00:30:17,960 then the dish has nothing to tie it together. 636 00:30:17,960 --> 00:30:21,600 The wrap needs something creamy and fatty to, you know, 637 00:30:21,600 --> 00:30:24,160 make this the best chicken wrap ever. 638 00:30:24,160 --> 00:30:26,960 (GROANS) Why didn't I do the mayonnaise earlier? 639 00:30:26,960 --> 00:30:29,080 Oh, yes. 640 00:30:29,080 --> 00:30:31,440 When the judges taste these cabbage rolls, 641 00:30:31,440 --> 00:30:33,560 I want them to taste that beautiful, 642 00:30:33,560 --> 00:30:37,160 succulent spatchcock with that sweetness of the pineapple, 643 00:30:37,160 --> 00:30:40,440 the saltiness and pickling of the turnips. 644 00:30:40,440 --> 00:30:42,680 And then just that Cantonese sort of sauce 645 00:30:42,680 --> 00:30:45,680 that should have all that beautiful flavours together. 646 00:30:45,680 --> 00:30:48,840 It should be a mouthful of goodness, 647 00:30:48,840 --> 00:30:52,200 but the sauce reduced so far down, 648 00:30:52,200 --> 00:30:55,120 I'm not sure how the sauce is going to go with these cabbage wraps. 649 00:30:55,120 --> 00:30:56,240 That's the only thing that 650 00:30:56,240 --> 00:30:58,440 I'm worried about today, to be honest with you. 651 00:30:58,440 --> 00:31:01,040 ANDY: That's it, everybody! 652 00:31:01,040 --> 00:31:02,440 10... 653 00:31:02,440 --> 00:31:05,560 JUDGES: Nine, eight, seven, 654 00:31:05,560 --> 00:31:08,080 six, five, 655 00:31:08,080 --> 00:31:12,120 four, three, two, one! 656 00:31:12,120 --> 00:31:13,680 Stop! 657 00:31:14,880 --> 00:31:16,960 SAV: Well done, bro. Thanks, Sav! 658 00:31:18,400 --> 00:31:20,040 Come here. 659 00:31:20,040 --> 00:31:21,560 Good job. Well done. 660 00:31:29,160 --> 00:31:31,040 Oh, man. 661 00:31:31,040 --> 00:31:32,480 Oh! 662 00:31:41,840 --> 00:31:43,320 We are super excited to see 663 00:31:43,320 --> 00:31:45,640 what you did with all the ingredients 664 00:31:45,640 --> 00:31:48,600 in my Everything Mystery Box. 665 00:31:48,600 --> 00:31:50,360 I hope you cooked your hearts out, 666 00:31:50,360 --> 00:31:56,760 because the top dish today gets a $5,000 Harvey Norman voucher. 667 00:31:56,760 --> 00:31:57,760 Fantastic. 668 00:31:59,440 --> 00:32:01,960 Let's go, Mimi. We're ready to taste everything. 669 00:32:05,160 --> 00:32:08,680 MIMI: My goal today was to stand out by hero-ing the vegetables. 670 00:32:10,480 --> 00:32:12,320 It looks pretty tasty to me. 671 00:32:12,320 --> 00:32:15,200 I hope the judges like it. 672 00:32:15,200 --> 00:32:19,520 This is my take on okonomiyaki. 673 00:32:21,000 --> 00:32:22,240 I reckon we dig in. 674 00:32:50,040 --> 00:32:54,040 JEAN-CHRISTOPHE: Mimi, this is fantastic. 675 00:32:54,040 --> 00:32:59,480 You've managed to combine sliced cabbage, turnips, eggs, 676 00:32:59,480 --> 00:33:01,800 stock into this combining, 677 00:33:01,800 --> 00:33:03,800 which is actually very tasty. 678 00:33:03,800 --> 00:33:05,640 There is the right texture. 679 00:33:05,640 --> 00:33:08,120 There is that crunchiness outside. The softness. 680 00:33:08,120 --> 00:33:10,520 It's delicious. 681 00:33:10,520 --> 00:33:13,720 You've managed to create a symphony 682 00:33:13,720 --> 00:33:17,040 by using nine different instruments. 683 00:33:17,040 --> 00:33:20,760 And you've done that so well. So, well done to you. 684 00:33:20,760 --> 00:33:23,720 Mimi, I think you've very successfully managed 685 00:33:23,720 --> 00:33:27,760 to replicate the elements that we know goes with the okonomiyaki. 686 00:33:27,760 --> 00:33:30,480 So you've got this little sweet emulsion, 687 00:33:30,480 --> 00:33:33,520 which is like the Japanese barbecue sauce, and then your mayo. 688 00:33:33,520 --> 00:33:35,520 A brilliant job on that. 689 00:33:35,520 --> 00:33:36,800 Thank you. 690 00:33:36,800 --> 00:33:40,600 Your beauty is being able to manipulate ingredients 691 00:33:40,600 --> 00:33:42,680 into the five tastes. 692 00:33:42,680 --> 00:33:44,040 Mm. That is a skill. 693 00:33:44,040 --> 00:33:47,400 And that is a skill like no-one else has in this room. 694 00:33:47,400 --> 00:33:48,840 So keep that. 695 00:33:48,840 --> 00:33:50,160 Thank you, guys. 696 00:33:57,240 --> 00:33:59,120 Savindri. You're next. 697 00:33:59,120 --> 00:34:00,400 Oh, God. 698 00:34:03,800 --> 00:34:06,520 I'm definitely concerned about the egg and the chicken. 699 00:34:06,520 --> 00:34:09,840 So that's playing at the back of my mind. 700 00:34:09,840 --> 00:34:14,000 Please don't let me go into another pressure test, please. 701 00:34:14,000 --> 00:34:16,320 Sav, tell us what you've made. 702 00:34:16,320 --> 00:34:18,960 I made what I'm calling my fridge-raid breakfast. 703 00:34:20,720 --> 00:34:23,040 Turnip and cabbage fritter 704 00:34:23,040 --> 00:34:25,080 with pulled chicken, a salsa 705 00:34:25,080 --> 00:34:27,240 and I used a sour baby mandarin 706 00:34:27,240 --> 00:34:30,080 for my hollandaise with a poached egg on top. 707 00:34:31,600 --> 00:34:33,520 Alright, let's try the dish. 708 00:34:33,520 --> 00:34:36,240 Oh, no. Egg cam. 709 00:34:36,240 --> 00:34:38,280 You know, it's a poached egg. 710 00:34:38,280 --> 00:34:40,400 It looks jiggly and perfectly gooey, 711 00:34:40,400 --> 00:34:43,160 but I don't completely know how it's cooked. 712 00:34:45,920 --> 00:34:48,160 So, fingers crossed. 713 00:34:52,280 --> 00:34:55,560 Oh! It's under as... It's... Ooh! 714 00:34:55,560 --> 00:34:57,520 Oh! 715 00:35:20,920 --> 00:35:22,800 The egg is definitely undercooked. 716 00:35:22,800 --> 00:35:26,160 The white's still really runny. The white is still really runny. 717 00:35:49,760 --> 00:35:52,360 Sav, I love the pineapple salsa. 718 00:35:52,360 --> 00:35:54,400 You can taste that fresh pineapple. 719 00:35:54,400 --> 00:35:56,400 You can taste that Chinese celery. 720 00:35:56,400 --> 00:35:58,600 I love the hollandaise. 721 00:35:58,600 --> 00:36:01,000 The mandarin in that is perfect. 722 00:36:01,000 --> 00:36:04,760 The amount of acidity that you've added with that is fantastic. 723 00:36:04,760 --> 00:36:09,880 I think where it goes a bit wrong is, obviously, the egg is under. 724 00:36:09,880 --> 00:36:11,560 Yeah. 725 00:36:11,560 --> 00:36:14,800 And the chicken, it's overcooked. 726 00:36:14,800 --> 00:36:20,160 Yeah. The spatchcock, it is tough. 727 00:36:20,160 --> 00:36:21,280 Yeah. 728 00:36:21,280 --> 00:36:25,160 It's a young bird. It's fresh, it's the best of the best. 729 00:36:25,160 --> 00:36:26,600 You boiled it. 730 00:36:27,760 --> 00:36:31,120 Never boiled any meat, anyway, to start. 731 00:36:33,000 --> 00:36:36,080 Positives are for me - I think you've really balanced the flavours 732 00:36:36,080 --> 00:36:39,200 of those nine ingredients in the Mystery Box well. 733 00:36:39,200 --> 00:36:42,000 I can definitely get the cabbage in that fritter. 734 00:36:42,000 --> 00:36:43,760 You definitely get Szechuan. 735 00:36:43,760 --> 00:36:48,400 You definitely get the pineapple and Chinese celery. 736 00:36:48,400 --> 00:36:51,120 And then you get a hint of the baby mandarin 737 00:36:51,120 --> 00:36:52,560 from the hollandaise. 738 00:36:52,560 --> 00:36:55,040 Thanks, Sav. Thank you. Thank you. 739 00:37:02,560 --> 00:37:05,160 Next up with the Everything Box, Nat! 740 00:37:05,160 --> 00:37:06,560 MIMI: Yeah, Nat! 741 00:37:06,560 --> 00:37:08,560 DARRSH: Yeah, Nat! Woo! 742 00:37:12,800 --> 00:37:15,320 OK, OK, what have you made? 743 00:37:15,320 --> 00:37:18,440 NAT: I made a char-grilled spatchcock chicken 744 00:37:18,440 --> 00:37:21,240 with a sesame-snap glaze, 745 00:37:21,240 --> 00:37:24,960 a Szechuan pepper baby sour-mandarin sauce 746 00:37:24,960 --> 00:37:27,080 with char-grilled cabbage 747 00:37:27,080 --> 00:37:29,000 and char-grilled pineapple, 748 00:37:29,000 --> 00:37:31,640 and pickled turnips, as well. 749 00:37:53,080 --> 00:37:57,320 Nat, tough day to have a hard cook on the Mystery Box 750 00:37:57,320 --> 00:38:00,560 because it is very unforgiving. Yeah. 751 00:38:00,560 --> 00:38:04,040 The chicken for me, it was a little bit haphazard. 752 00:38:04,040 --> 00:38:07,280 You know, it could have had a beautiful, even coating 753 00:38:07,280 --> 00:38:08,760 of char and glaze on it. 754 00:38:08,760 --> 00:38:11,720 But you'll learn from that. 755 00:38:11,720 --> 00:38:16,920 You can literally taste every single ingredient in the box. 756 00:38:16,920 --> 00:38:20,600 The chicken reacting with the sweetness of the cabbage 757 00:38:20,600 --> 00:38:25,640 versus the bitterness of both the galangal and the baby mandarin. 758 00:38:25,640 --> 00:38:29,920 Then you just get a bit of fruit and hum from the Szechuan pepper, 759 00:38:29,920 --> 00:38:33,520 and then a little bit of sourness from that pineapple. 760 00:38:33,520 --> 00:38:36,320 The thing that you've relied on is being able to balance, 761 00:38:36,320 --> 00:38:40,360 and that is essentially what the Everything Box is all about, 762 00:38:40,360 --> 00:38:42,400 so well done, mate. 763 00:38:42,400 --> 00:38:45,800 The flavours are playing together really nicely, 764 00:38:45,800 --> 00:38:48,880 so even though the fruit didn't have that sweetness, 765 00:38:48,880 --> 00:38:52,240 the cabbage is actually super sweet. 766 00:38:52,240 --> 00:38:56,240 All the natural sugars and juices have come out of that cabbage 767 00:38:56,240 --> 00:38:59,880 when you've grilled it, so that's offsetting the sourness. 768 00:38:59,880 --> 00:39:01,400 The chicken itself, 769 00:39:01,400 --> 00:39:03,960 for me, I found it definitely hasn't been cooked evenly. 770 00:39:03,960 --> 00:39:06,080 It didn't retain its juiciness, 771 00:39:06,080 --> 00:39:08,600 so not 100% on the cook. 772 00:39:08,600 --> 00:39:10,360 But in terms of flavour, that could be 773 00:39:10,360 --> 00:39:12,960 one of the most balanced dishes we see today. 774 00:39:12,960 --> 00:39:14,280 Thanks, Nat. Thanks. 775 00:39:19,800 --> 00:39:21,400 Bow! Bow! (GIGGLES) 776 00:39:21,400 --> 00:39:24,360 Darrsh. Yeah, Darrsh-ay! 777 00:39:28,040 --> 00:39:29,680 Uh, hello! 778 00:39:30,840 --> 00:39:33,520 Darrsh, can you tell us what the name of your dish is? 779 00:39:34,600 --> 00:39:36,400 DARRSH: It's fried spatchcock 780 00:39:36,400 --> 00:39:40,640 with a pineapple and sour-mandarin chutney, 781 00:39:40,640 --> 00:39:43,760 turnip puree and pickled cabbage. 782 00:39:43,760 --> 00:39:44,840 Alright, let's do it. SOFIA: OK. 783 00:40:04,920 --> 00:40:08,680 Darrsh, mate, there's some good cooking here, I'm not gonna lie. 784 00:40:08,680 --> 00:40:11,240 That pineapple and sour-mandarin relish, 785 00:40:11,240 --> 00:40:14,000 it's got that sweet, sour, bitter number to it. 786 00:40:14,000 --> 00:40:16,520 It goes really well with the pickled cabbage 787 00:40:16,520 --> 00:40:20,040 and, I never thought I'd say this, the turnip puree. 788 00:40:21,200 --> 00:40:23,400 You've cooked the chicken really well. 789 00:40:23,400 --> 00:40:26,840 There's some good cooking here, but it does feel like 790 00:40:26,840 --> 00:40:29,440 you were made to use everything in the box. 791 00:40:29,440 --> 00:40:31,400 I think that will be the thing, 792 00:40:31,400 --> 00:40:33,480 and it probably depends on what's behind you, 793 00:40:33,480 --> 00:40:36,080 whether it keeps you safe in the top three 794 00:40:36,080 --> 00:40:37,800 or not safe in the bottom three. 795 00:40:37,800 --> 00:40:39,600 JEAN-CHRISTOPHE: Darrsh. Chef. 796 00:40:40,840 --> 00:40:42,920 These bloody turnips! 797 00:40:42,920 --> 00:40:45,880 You've worked so hard. You tried. 798 00:40:45,880 --> 00:40:49,160 Then it was supposed to be a mash, 799 00:40:49,160 --> 00:40:50,880 and then it became a puree. 800 00:40:50,880 --> 00:40:53,440 And it's too sweet for me. 801 00:40:53,440 --> 00:40:54,760 Yeah. 802 00:40:55,880 --> 00:40:58,760 Your fried spatchcock is really tasty. 803 00:40:59,960 --> 00:41:01,320 I think it does have that, 804 00:41:01,320 --> 00:41:03,920 sort of, subtle, round sweetness to the batter, 805 00:41:03,920 --> 00:41:07,600 which does make it quite more-ish, 806 00:41:07,600 --> 00:41:09,520 but the turnip might have been 807 00:41:09,520 --> 00:41:11,440 the best opportunity for you to inject 808 00:41:11,440 --> 00:41:14,320 some more acidity and astringency into the dish. 809 00:41:14,320 --> 00:41:16,360 When you think of Korean-fried chicken, 810 00:41:16,360 --> 00:41:18,560 they always serve it with that pickled daikon 811 00:41:18,560 --> 00:41:20,240 on the side... Yeah. 812 00:41:20,240 --> 00:41:22,960 ..and maybe just something like that could have worked. OK, yeah. 813 00:41:22,960 --> 00:41:24,320 Well done, Darrsh. Thank you, Darrsh. 814 00:41:24,320 --> 00:41:26,320 Thanks, guys. (APPLAUSE) 815 00:41:26,320 --> 00:41:28,040 Thanks. Good job. 816 00:41:28,040 --> 00:41:29,480 See how we go. 817 00:41:29,480 --> 00:41:30,960 Righto, Harry. Let's go, mate. 818 00:41:30,960 --> 00:41:33,240 (APPLAUSE) 819 00:41:33,240 --> 00:41:35,240 I'm pretty disappointed in myself. 820 00:41:35,240 --> 00:41:38,000 I ran out of time to get the mayonnaise done. 821 00:41:38,000 --> 00:41:39,600 I just left it to the last minute. 822 00:41:39,600 --> 00:41:41,960 I missed that element that I really wanted on the plate. 823 00:41:44,720 --> 00:41:46,560 Mm! 824 00:41:46,560 --> 00:41:48,280 Harry, what did you make? 825 00:41:48,280 --> 00:41:51,680 So, I made you sesame snap-glazed chicken wraps. 826 00:41:51,680 --> 00:41:55,200 The wraps are turnip-top piadina and then slaw 827 00:41:55,200 --> 00:41:59,280 with some charred pineapple and sugar-loaf cabbage. 828 00:41:59,280 --> 00:42:02,600 I did want to do, like, a mandarin sort of mayo to go with it. 829 00:42:02,600 --> 00:42:05,640 Oh, yeah. But I just ran out of time. 830 00:42:27,720 --> 00:42:30,480 Harry, chicken's cooked really nicely. 831 00:42:30,480 --> 00:42:32,200 Got a nice hint of smoke in it. 832 00:42:32,200 --> 00:42:36,600 That glaze kind of does get lost between the punchiness of that slaw, 833 00:42:36,600 --> 00:42:38,560 especially with the pineapple. Yeah. 834 00:42:38,560 --> 00:42:42,600 But, also, it's dying for a mayo. Yeah. 835 00:42:42,600 --> 00:42:44,800 It needs fat to carry all those flavours 836 00:42:44,800 --> 00:42:46,680 and, kind of, tame them a little bit. 837 00:42:46,680 --> 00:42:48,680 That's the problem that I have. 838 00:42:48,680 --> 00:42:52,000 It's not about what you have done, it's what it could have been. 839 00:42:52,000 --> 00:42:53,320 Hm, yeah. 840 00:42:53,320 --> 00:42:56,440 It's sort of something that I would make if I came home, 841 00:42:56,440 --> 00:42:58,840 like, from a farmer's market and just wanted to, like, 842 00:42:58,840 --> 00:43:01,040 put together a nice wholesome lunch. 843 00:43:01,040 --> 00:43:02,840 There's nothing wrong with that. 844 00:43:02,840 --> 00:43:06,960 But today when there's three people going to the bottom... 845 00:43:08,000 --> 00:43:10,520 ..I feel like I just would have stretched myself 846 00:43:10,520 --> 00:43:12,960 a little bit further. Thanks, guys. 847 00:43:12,960 --> 00:43:14,120 Thanks, mate. Thanks. 848 00:43:14,120 --> 00:43:16,320 (APPLAUSE) 849 00:43:21,200 --> 00:43:22,600 Right, next! 850 00:43:22,600 --> 00:43:24,760 If there is anyone from Tasmania over there... 851 00:43:24,760 --> 00:43:26,000 Pezza! 852 00:43:26,000 --> 00:43:28,760 (APPLAUSE) NAT: Let's go, Pez! 853 00:43:30,640 --> 00:43:32,880 PEZZA: I'm really happy with the dish today. 854 00:43:33,880 --> 00:43:36,160 The only thing that worries me is I haven't had a chance 855 00:43:36,160 --> 00:43:38,520 to taste it all together. 856 00:43:38,520 --> 00:43:41,360 My wife loves rice-paper rolls. 857 00:43:41,360 --> 00:43:43,440 I think if when I come home, if this is good, 858 00:43:43,440 --> 00:43:45,640 she's going to want me to cook this for her. 859 00:43:45,640 --> 00:43:48,840 I could be in the running to win that voucher. 860 00:43:48,840 --> 00:43:50,600 They look very attractive. 861 00:43:50,600 --> 00:43:53,200 I really hope they taste as good as they look. 862 00:44:03,200 --> 00:44:06,120 Pezza, tell us, what is your dish, please? 863 00:44:07,800 --> 00:44:10,560 My dish today is spatchcock, pineapple, 864 00:44:10,560 --> 00:44:12,800 pickled turnip, cabbage rolls. 865 00:44:41,760 --> 00:44:44,480 Your cabbage rolls are pretty sweet. 866 00:44:46,280 --> 00:44:50,640 When you combine it with your sauce... 867 00:44:52,680 --> 00:44:54,400 ..it's pretty much perfect. 868 00:44:56,600 --> 00:45:00,320 I love that, Pezza. 869 00:45:00,320 --> 00:45:02,000 I absolutely adore it. 870 00:45:02,000 --> 00:45:04,280 That's how you do a cabbage roll. 871 00:45:04,280 --> 00:45:06,120 They're soft. 872 00:45:06,120 --> 00:45:07,600 They've still got the bite to them 873 00:45:07,600 --> 00:45:11,160 and everything is wrapped up in this neat little package. 874 00:45:11,160 --> 00:45:12,920 You've got that bitterness 875 00:45:12,920 --> 00:45:14,920 and the slight astringency from the sauce. 876 00:45:14,920 --> 00:45:17,160 It's as balanced as it gets. 877 00:45:17,160 --> 00:45:19,200 I think it's really good, Pezza. 878 00:45:19,200 --> 00:45:21,000 Thank you. 879 00:45:21,000 --> 00:45:23,040 All the skills that you're learning 880 00:45:23,040 --> 00:45:25,640 through all those harrowing pressure tests 881 00:45:25,640 --> 00:45:27,320 that you've been through, 882 00:45:27,320 --> 00:45:29,920 I can see you extracting every bit of knowledge 883 00:45:29,920 --> 00:45:32,120 that you've been learning through this competition. 884 00:45:32,120 --> 00:45:34,040 I'm getting quite emotional now. 885 00:45:36,160 --> 00:45:38,960 I hope you're really, really proud of yourself. 886 00:45:38,960 --> 00:45:41,000 This is an excellent dish, 887 00:45:41,000 --> 00:45:43,440 and I hope you've got it in your head 888 00:45:43,440 --> 00:45:47,200 that you absolutely belong in this spot. 889 00:45:47,200 --> 00:45:49,800 So, well done. Thanks, Poh. Appreciate it. 890 00:45:49,800 --> 00:45:52,400 Pezza, your dish is fantastic. 891 00:45:52,400 --> 00:45:55,320 It is... It's brilliant. 892 00:45:56,600 --> 00:45:58,040 In fact, I think it wants something. 893 00:45:58,040 --> 00:46:01,200 I'm going to give you a present because... 894 00:46:01,200 --> 00:46:03,480 I don't care. I'm going to do it! 895 00:46:03,480 --> 00:46:06,000 Because, because... 896 00:46:07,440 --> 00:46:10,720 ..you can push the boundary. I love that. 897 00:46:10,720 --> 00:46:12,120 Thank you. 898 00:46:12,120 --> 00:46:13,520 Thanks, chef. 899 00:46:13,520 --> 00:46:17,960 There was a young and dumb 23-year-old guy 900 00:46:17,960 --> 00:46:20,720 from Maitland who reminds me a lot 901 00:46:20,720 --> 00:46:23,400 of a younger version of you, actually. 902 00:46:23,400 --> 00:46:25,080 (LAUGHTER) 903 00:46:25,080 --> 00:46:27,080 It was me. Wow! 904 00:46:27,080 --> 00:46:30,200 I came in the most inexperienced cook 905 00:46:30,200 --> 00:46:33,360 out of anyone in the competition, and I struggled. 906 00:46:33,360 --> 00:46:35,680 But I just kept my head above water. 907 00:46:35,680 --> 00:46:37,880 And I'm starting to feel like 908 00:46:37,880 --> 00:46:41,320 you're getting that momentum that I had. 909 00:46:41,320 --> 00:46:45,560 You know, if you keep cooking like this, 910 00:46:45,560 --> 00:46:47,440 you never know where you'll end up. 911 00:46:47,440 --> 00:46:51,600 You may just end up lifting that trophy. 912 00:46:51,600 --> 00:46:53,400 And that's the ultimate prize. 913 00:46:53,400 --> 00:46:55,160 Well done, mate. Thanks, guys. 914 00:46:55,160 --> 00:46:57,000 Thanks, Pezza! Well done. 915 00:47:00,640 --> 00:47:03,040 Well done, mate. You killed it. 916 00:47:03,040 --> 00:47:04,280 Do you want a salami, man? 917 00:47:04,280 --> 00:47:06,080 No, I'm all good, bro. They're yours. 918 00:47:11,160 --> 00:47:14,000 The Everything Box is designed to challenge you. 919 00:47:14,000 --> 00:47:16,680 And, today, it sure did. 920 00:47:16,680 --> 00:47:19,640 But one of you has done enough to score 921 00:47:19,640 --> 00:47:24,280 a whopping $5,000 to spend at Harvey Norman. 922 00:47:24,280 --> 00:47:26,720 This cook took all nine ingredients 923 00:47:26,720 --> 00:47:29,480 and gave us everything we wanted, 924 00:47:29,480 --> 00:47:32,560 but most importantly, we just bloody loved it. 925 00:47:33,960 --> 00:47:35,560 Congratulations... 926 00:47:38,080 --> 00:47:39,680 ..Pezza. 927 00:47:39,680 --> 00:47:41,360 (CHEERING) 928 00:47:51,400 --> 00:47:53,840 Well, Pezza, congratulations 929 00:47:53,840 --> 00:47:57,320 on being the very first member of our top five! 930 00:47:57,320 --> 00:47:59,720 (CHEERING) 931 00:48:04,080 --> 00:48:08,200 Mate, you'll be up on that gantry, safe and sound. 932 00:48:08,200 --> 00:48:12,160 You can start brainstorming purchases for your new kitchen. 933 00:48:12,160 --> 00:48:13,840 Ha-ha-ha-ha! 934 00:48:13,840 --> 00:48:17,760 Everyone else, when I say your name, 935 00:48:17,760 --> 00:48:18,800 step forward. 936 00:48:19,960 --> 00:48:22,560 You're cooking in tomorrow's pressure test. 937 00:48:25,560 --> 00:48:27,320 Sav. 938 00:48:33,000 --> 00:48:34,720 Harry. 939 00:48:38,360 --> 00:48:39,480 Darrsh. 940 00:48:45,040 --> 00:48:47,600 Sav, Harry, Darrsh. 941 00:48:47,600 --> 00:48:51,280 We're beyond looking for good dishes now. 942 00:48:51,280 --> 00:48:53,880 It takes nothing but the best to win this competition. 943 00:48:53,880 --> 00:48:55,320 Focus. 944 00:48:56,560 --> 00:48:58,160 Goodnight. 945 00:49:03,760 --> 00:49:06,360 VOICEOVER: Tomorrow night on MasterChef Australia... 946 00:49:06,360 --> 00:49:09,600 Please welcome Guillaume Brahimi. 947 00:49:09,600 --> 00:49:12,520 (CHEERING) 948 00:49:12,520 --> 00:49:16,760 ..one dish stands between them and the top five. 949 00:49:20,360 --> 00:49:23,840 GUILLAUME BRAHIMI: It's a dish made for the King of France. 950 00:49:23,840 --> 00:49:25,560 Wow. 951 00:49:25,560 --> 00:49:31,080 Today, you'll be making not just one perfect plate, but five. 952 00:49:31,080 --> 00:49:33,280 (ALL EXCLAIM) 953 00:49:33,280 --> 00:49:35,640 Today is going to be a tough day at the office.