1 00:00:01,000 --> 00:00:03,240 VOICEOVER: Previously on MasterChef Australia... 2 00:00:03,240 --> 00:00:06,960 It is the Time Auction! ANDY ALLEN: Yes! 3 00:00:06,960 --> 00:00:10,120 ..in this classic MasterChef challenge, 4 00:00:10,120 --> 00:00:12,920 Harry went hard from the start. 5 00:00:12,920 --> 00:00:15,680 Sold to Harry! In 65 minutes. 6 00:00:15,680 --> 00:00:18,520 The whole duck. Sold to Pezza! 7 00:00:18,520 --> 00:00:21,280 Lamb mince. Sold to Lochy! 8 00:00:21,280 --> 00:00:24,720 Harry, this will be your fastest cook in the MasterChef kitchen. 9 00:00:24,720 --> 00:00:29,160 It was a spirited cook to stay in the competition. 10 00:00:29,160 --> 00:00:31,400 I'm fighting hard to get into the top six today. 11 00:00:31,400 --> 00:00:33,000 That's good. 12 00:00:33,000 --> 00:00:35,360 Everything is riding on this 25-minute dish. 13 00:00:35,360 --> 00:00:38,160 JEAN-CHRISTOPHE: The fish, for me, I think is cooked perfectly. 14 00:00:38,160 --> 00:00:39,240 And it tastes superb. 15 00:00:39,240 --> 00:00:41,240 It is dynamite. 16 00:00:41,240 --> 00:00:44,880 I loved that. It really packed a punch. 17 00:00:44,880 --> 00:00:48,680 But Lochy bade farewell to the MasterChef kitchen. 18 00:00:48,680 --> 00:00:51,200 (CHEERING) 19 00:00:52,920 --> 00:00:55,960 Tonight, everything's on the line 20 00:00:55,960 --> 00:01:00,160 with the toughest Mystery Box of the season. 21 00:01:00,160 --> 00:01:02,360 ALL: Oh! 22 00:01:02,360 --> 00:01:04,480 I've been dreading this challenge since day one. 23 00:01:21,280 --> 00:01:24,160 Survived the elim, Haz! HARRY: Mate, top six. 24 00:01:24,160 --> 00:01:25,880 Top six. Well done. 25 00:01:25,880 --> 00:01:28,040 Top six, baby! Let's go. 26 00:01:29,480 --> 00:01:32,720 Wonder what's in store for us today. Who knows? 27 00:01:37,480 --> 00:01:38,600 ANDY: Here we go! 28 00:01:41,240 --> 00:01:44,400 Oh! Mystery box! 29 00:01:44,400 --> 00:01:47,360 Pick a mystery box, any mystery box! 30 00:01:47,360 --> 00:01:49,480 Mystery box! Mystery box! 31 00:01:49,480 --> 00:01:51,200 Mimi is loving the mystery box! 32 00:01:52,840 --> 00:01:54,480 For now. Ha-ha-ha! 33 00:01:55,520 --> 00:01:58,360 I hope everyone is well rested and recovered. 34 00:01:59,880 --> 00:02:02,160 Last week was a big one 35 00:02:02,160 --> 00:02:06,680 and we're not dialling it back any time soon. 36 00:02:06,680 --> 00:02:09,520 We're nearing the end of the competition. 37 00:02:09,520 --> 00:02:12,640 Naturally, the challenges are going to get tougher. 38 00:02:12,640 --> 00:02:15,600 Today - no exception. 39 00:02:16,640 --> 00:02:21,280 This Mystery Box has been set by an Aussie icon. 40 00:02:21,280 --> 00:02:22,440 (CHUCKLES) OK. 41 00:02:22,440 --> 00:02:26,960 The way she thinks about food is unlike anyone else. 42 00:02:26,960 --> 00:02:29,720 She knows this kitchen like the back of her hand. 43 00:02:30,880 --> 00:02:36,560 Of course, I'm talking about none other... 44 00:02:36,560 --> 00:02:37,960 ..than our very own Poh! 45 00:02:37,960 --> 00:02:41,680 (CHEERING AND APPLAUSE) 46 00:02:41,680 --> 00:02:43,400 Woo! 47 00:02:45,000 --> 00:02:46,720 That's crazy. 48 00:02:46,720 --> 00:02:49,760 Poh, you are the queen of Mystery Boxes. 49 00:02:49,760 --> 00:02:51,880 What makes you so good at them? 50 00:02:51,880 --> 00:02:54,960 I think for my particular personality type, 51 00:02:54,960 --> 00:02:58,200 it's all about having the parameters. 52 00:02:58,200 --> 00:03:00,560 Because we all know I'm a bit chaotic, 53 00:03:00,560 --> 00:03:03,880 so just set up a little fence around my crazy brain, 54 00:03:03,880 --> 00:03:06,320 and having that lack of choice 55 00:03:06,320 --> 00:03:11,560 freed up space in my brain to exploit all the creativity. 56 00:03:14,200 --> 00:03:15,880 I'm so excited, everybody. 57 00:03:18,240 --> 00:03:20,960 You can lift your lids... 58 00:03:20,960 --> 00:03:22,720 ..now! 59 00:03:22,720 --> 00:03:25,080 (ALL EXCLAIM) 60 00:03:27,480 --> 00:03:29,040 Nice. 61 00:03:37,240 --> 00:03:40,040 Whoa, that's a really cool cabbage. 62 00:03:40,040 --> 00:03:41,920 We've got spatchcock... 63 00:03:41,920 --> 00:03:43,600 ..galangal... 64 00:03:43,600 --> 00:03:45,400 ..Szechuan peppercorns... 65 00:03:45,400 --> 00:03:47,240 ..sesame snaps... 66 00:03:47,240 --> 00:03:48,760 ..turnips... 67 00:03:48,760 --> 00:03:50,680 ..sour baby mandarins... 68 00:03:50,680 --> 00:03:52,280 ..sugarloaf cabbage... 69 00:03:52,280 --> 00:03:54,440 ..half a pineapple... 70 00:03:54,440 --> 00:03:56,040 ..and Chinese celery. 71 00:03:57,360 --> 00:03:59,440 This is very exciting. 72 00:03:59,440 --> 00:04:02,640 Just a regular old Mystery Box, right? 73 00:04:05,440 --> 00:04:06,960 No way! 74 00:04:06,960 --> 00:04:09,560 (LAUGHTER) No-o-o-o! 75 00:04:14,240 --> 00:04:18,120 Guys, you need to have a good, hard look at those ingredients 76 00:04:18,120 --> 00:04:19,280 and start thinking. 77 00:04:20,480 --> 00:04:24,720 Because this is the Everything Box. 78 00:04:24,720 --> 00:04:26,640 Oh. 79 00:04:26,640 --> 00:04:28,640 Oh-ho-ho-ho! 80 00:04:28,640 --> 00:04:30,600 Oh, yes! 81 00:04:30,600 --> 00:04:35,560 For today's cook, you have to use ALL the ingredients in one dish. 82 00:04:35,560 --> 00:04:37,920 No pantry, no garden, 83 00:04:37,920 --> 00:04:40,760 just your under-bench staples 84 00:04:40,760 --> 00:04:42,560 and those nine ingredients. 85 00:04:42,560 --> 00:04:44,160 DARRSH: Dammit! 86 00:04:44,160 --> 00:04:46,720 I was dreading this challenge since day one. 87 00:04:46,720 --> 00:04:51,640 I've seen Everything Boxes and they are extremely difficult. 88 00:04:51,640 --> 00:04:55,800 It's here. My worst nightmare's come true. 89 00:04:55,800 --> 00:04:58,880 SOFIA: You will have 75 minutes. 90 00:04:58,880 --> 00:05:04,520 You can cook absolutely anything, so long as you use everything. 91 00:05:07,080 --> 00:05:09,160 The three least impressive dishes 92 00:05:09,160 --> 00:05:12,120 will put their makers in tomorrow's pressure test. 93 00:05:14,240 --> 00:05:18,000 You've got everything to play for today, 94 00:05:18,000 --> 00:05:21,720 because the cook to bring us the best dish 95 00:05:21,720 --> 00:05:24,400 will be able to kit out their home kitchen 96 00:05:24,400 --> 00:05:28,240 with a ¤5,000 Harvey Norman voucher. 97 00:05:28,240 --> 00:05:30,560 (CHEERING) 98 00:05:32,000 --> 00:05:34,600 No way. Yeah. Let's go. 99 00:05:34,600 --> 00:05:36,360 ¤5,000? Yeah. 100 00:05:36,360 --> 00:05:37,640 Bloody hell, it's a lot. 101 00:05:37,640 --> 00:05:38,760 Damn! 102 00:05:38,760 --> 00:05:40,320 It's a lot of money. Yeah. 103 00:05:40,320 --> 00:05:43,120 Wow. Hey, somebody want to swap with me? 104 00:05:43,120 --> 00:05:45,160 (LAUGHTER) 105 00:05:47,920 --> 00:05:49,920 Well, are you ready to give it everything you've got? 106 00:05:49,920 --> 00:05:51,520 CONTESTANTS: Yeah! 107 00:05:51,520 --> 00:05:52,800 Let's go. 108 00:05:52,800 --> 00:05:55,200 Your time starts now! Go, guys! 109 00:05:59,560 --> 00:06:03,120 Whoa. it is quite a Mystery Box. 110 00:06:10,720 --> 00:06:13,120 PEZZA: They're not foreign to me, all these ingredients today. 111 00:06:13,120 --> 00:06:15,160 Cooked with chicken. Cooked with cabbage. 112 00:06:16,400 --> 00:06:18,480 I'm feeling pretty good about the cook. 113 00:06:18,480 --> 00:06:20,920 I'm going to be making a cabbage wrap. 114 00:06:20,920 --> 00:06:22,560 I've just got to pull everything off 115 00:06:22,560 --> 00:06:25,120 and get the flavours balanced. That's the big thing. 116 00:06:25,120 --> 00:06:26,720 Right. 117 00:06:26,720 --> 00:06:28,680 I actually didn't expect some of these ingredients, 118 00:06:28,680 --> 00:06:30,800 but it is very Poh, I think. 119 00:06:30,800 --> 00:06:33,320 I love the galangal, the Szechuan peppercorns 120 00:06:33,320 --> 00:06:37,520 and the baby mandarins, but I think she's challenging us. 121 00:06:39,760 --> 00:06:42,840 I am usually a more is more is more person. 122 00:06:42,840 --> 00:06:45,080 So I love using most of the things in a Mystery Box. 123 00:06:45,080 --> 00:06:49,040 But the problem is I have to use all these ingredients 124 00:06:49,040 --> 00:06:50,400 in the one dish. 125 00:06:50,400 --> 00:06:53,800 I think it's going to be... (SIGHS) 126 00:06:53,800 --> 00:06:55,720 ..a tough one. 127 00:06:55,720 --> 00:06:59,200 I'm calling this a fridge-raid breakfast. 128 00:06:59,200 --> 00:07:03,760 So making a little fritter with the turnip and the cabbage, 129 00:07:03,760 --> 00:07:07,360 and there's going to be pulled chicken on it. 130 00:07:07,360 --> 00:07:11,120 I'm doing poached eggs, a mandarin hollandaise 131 00:07:11,120 --> 00:07:15,640 and a pineapple, sort of like a salsa/chutney kind of vibes. 132 00:07:15,640 --> 00:07:18,240 I have my chicken poaching. 133 00:07:18,240 --> 00:07:20,160 This is what I do on a Saturday. 134 00:07:20,160 --> 00:07:22,560 I wake up at, like, 10am and look at my fridge 135 00:07:22,560 --> 00:07:24,600 and there's a random bunch of stuff, 136 00:07:24,600 --> 00:07:27,240 and I just go, "How do I make this all make sense?" 137 00:07:27,240 --> 00:07:30,400 So, to me, this is very much an exercise in doing that. 138 00:07:31,720 --> 00:07:33,840 Knife behind! 139 00:07:33,840 --> 00:07:37,000 Poh has organised the biggest stitch-up 140 00:07:37,000 --> 00:07:39,040 of the competition - 100%. 141 00:07:39,040 --> 00:07:40,840 That one's still good. 142 00:07:40,840 --> 00:07:42,640 Good. Perfect. 143 00:07:42,640 --> 00:07:44,440 This is so hard. 144 00:07:44,440 --> 00:07:46,360 I thought using everything could be easy, 145 00:07:46,360 --> 00:07:48,160 but not with these ingredients. 146 00:07:49,880 --> 00:07:52,920 Oh, my God, that was way more sour than I thought it would be. 147 00:07:52,920 --> 00:07:54,560 Oh, woo! 148 00:07:54,560 --> 00:07:56,360 I haven't used sour baby mandarins. 149 00:07:56,360 --> 00:07:59,120 I definitely have not used sesame snaps. 150 00:07:59,120 --> 00:08:01,760 Like, sesame snaps. What?! 151 00:08:02,760 --> 00:08:05,840 Just, like, garlic or, like, onion would have been nice. 152 00:08:05,840 --> 00:08:07,520 The flavours are there. 153 00:08:07,520 --> 00:08:09,880 They're just not my flavour profiles. 154 00:08:09,880 --> 00:08:11,080 Oh, crap. 155 00:08:11,080 --> 00:08:12,680 I'm so stressed. 156 00:08:12,680 --> 00:08:15,720 I'm making a chargrilled spatchcock 157 00:08:15,720 --> 00:08:20,600 with chargrilled cabbage and then also a sour mandarin sauce. 158 00:08:20,600 --> 00:08:23,200 I'm gonna glaze it with galangal caramel as well. 159 00:08:23,200 --> 00:08:25,360 I'm gonna try and be very creative today. 160 00:08:25,360 --> 00:08:28,520 Um, I'm gonna see if I can blitz these bad boys. 161 00:08:28,520 --> 00:08:30,240 And that's going to turn to, like, the caramel 162 00:08:30,240 --> 00:08:32,560 that I want to use to glaze my spatchcock. 163 00:08:32,560 --> 00:08:34,240 So, here goes nothing. 164 00:08:39,480 --> 00:08:42,480 Cute. Wow! Sour! 165 00:08:43,960 --> 00:08:46,360 I froth this challenge. 166 00:08:47,480 --> 00:08:49,280 You know why I love this challenge? 167 00:08:49,280 --> 00:08:52,280 Because it is fair! 168 00:08:52,280 --> 00:08:56,240 Because we are all using the same crayons in the box 169 00:08:56,240 --> 00:08:57,640 in a dish. 170 00:09:00,800 --> 00:09:02,640 The thing I'm thinking about first 171 00:09:02,640 --> 00:09:06,280 is what ingredient do I hero in my dish? 172 00:09:06,280 --> 00:09:07,880 Because you can't hero all of them. 173 00:09:09,080 --> 00:09:12,960 I know for a fact that everyone's going to hero the chicken. 174 00:09:12,960 --> 00:09:16,480 So that beautiful head of cabbage 175 00:09:16,480 --> 00:09:19,520 is just staring at me straight in the face. 176 00:09:19,520 --> 00:09:23,240 I am making my version of an okonomiyaki, 177 00:09:23,240 --> 00:09:25,720 featuring the lovely cabbage in a batter 178 00:09:25,720 --> 00:09:29,480 that's fortified by a spatchcock chicken stock. 179 00:09:29,480 --> 00:09:33,560 Okonomiyaki is a Japanese savoury pancake. 180 00:09:33,560 --> 00:09:36,200 I absolutely love okonomiyaki. 181 00:09:36,200 --> 00:09:38,000 I eat this dish all the time. 182 00:09:38,000 --> 00:09:40,280 I've had this a lot growing up. 183 00:09:41,480 --> 00:09:46,280 I'm gonna try to get as much umami in this dish, as much as possible. 184 00:09:46,280 --> 00:09:50,240 My idea is to use the crispy chicken skin 185 00:09:50,240 --> 00:09:55,240 as a sprinkle to replicate that bonito flake vibe. 186 00:09:56,240 --> 00:09:58,040 I put it into the air fryer 187 00:09:58,040 --> 00:10:00,680 because I know it is the quickest way 188 00:10:00,680 --> 00:10:03,040 to get crispy chicken skin without fail. 189 00:10:08,120 --> 00:10:10,400 I think I've given them a bunch of ingredients 190 00:10:10,400 --> 00:10:12,160 that actually go very well together. ANDY: Yeah. 191 00:10:12,160 --> 00:10:14,760 There's so many things that sing together, 192 00:10:14,760 --> 00:10:17,160 like the perfume from the pineapple 193 00:10:17,160 --> 00:10:18,680 goes really well with 194 00:10:18,680 --> 00:10:20,800 the Szechuan peppercorns, the sesame. 195 00:10:22,960 --> 00:10:24,760 The turnip is probably the odd man out, 196 00:10:24,760 --> 00:10:27,120 and the one that I think I'm going to be interested 197 00:10:27,120 --> 00:10:28,640 to see how they apply. 198 00:10:28,640 --> 00:10:31,040 I just want to see them be creative 199 00:10:31,040 --> 00:10:33,280 and show us why they should be here in the top six. 200 00:10:33,280 --> 00:10:35,800 We have to expect the unexpected. 201 00:10:35,800 --> 00:10:37,560 There's going to be so much happening today. 202 00:10:37,560 --> 00:10:39,280 I can smell it already. 203 00:10:39,280 --> 00:10:42,400 50-50 chance of the bottom three. Oh, yes. 204 00:10:42,400 --> 00:10:44,360 That's when you know it's heating up. 205 00:10:47,560 --> 00:10:50,360 DARRSH: I've watched Everything Mystery Boxes before, 206 00:10:50,360 --> 00:10:52,120 and I've been dreading it 207 00:10:52,120 --> 00:10:55,480 because we have to use everything in this box, 208 00:10:55,480 --> 00:10:59,240 and there's a few ingredients that I've never worked with before. 209 00:11:00,320 --> 00:11:05,960 Chinese celery, the sour baby mandarin, turnips. 210 00:11:05,960 --> 00:11:07,400 So it's really going to test us 211 00:11:07,400 --> 00:11:10,040 to be able to come up with flavour combinations. 212 00:11:10,040 --> 00:11:12,000 Um... 213 00:11:12,000 --> 00:11:13,600 Alright. That's that, that's that. 214 00:11:13,600 --> 00:11:15,480 The dish I'm making today is 215 00:11:15,480 --> 00:11:18,040 deep-fried Szechuan spatchcock 216 00:11:18,040 --> 00:11:21,840 with, uh, pineapple and mandarin chutney, 217 00:11:21,840 --> 00:11:23,880 mashed turnips 218 00:11:23,880 --> 00:11:25,120 and pickled cabbage. 219 00:11:25,120 --> 00:11:27,400 I've never done a turnip mash before, 220 00:11:27,400 --> 00:11:28,800 but, I mean, it kind of looks like a potato. 221 00:11:28,800 --> 00:11:30,640 Root vegetables, they're all the same. 222 00:11:30,640 --> 00:11:32,960 Potato, pot-A-to, turnip, turnip. 223 00:11:35,400 --> 00:11:37,720 Theoretically, like, it works in my head, 224 00:11:37,720 --> 00:11:41,480 but there's a lot of elements here that I need to nail. 225 00:11:44,520 --> 00:11:46,000 This cook is all or nothing! 226 00:11:46,000 --> 00:11:49,520 One hour to go! One hour left! 227 00:12:01,600 --> 00:12:04,000 HARRY: Today, I'm doing some spatchcock tortillas, 228 00:12:04,000 --> 00:12:05,280 I suppose you'd call them. 229 00:12:05,280 --> 00:12:08,400 So I'm going to hibachi the spatchcock. 230 00:12:08,400 --> 00:12:09,760 I'm going to have a glaze, 231 00:12:09,760 --> 00:12:12,080 um, made out of a couple of the things. 232 00:12:13,720 --> 00:12:16,440 I'm gonna do a charred pineapple and cabbage salsa. 233 00:12:16,440 --> 00:12:19,720 Fry up the bulb part of the turnip, 234 00:12:19,720 --> 00:12:21,680 and I think it'll all tie together. 235 00:12:21,680 --> 00:12:23,160 I'm pushing myself really, really hard. 236 00:12:23,160 --> 00:12:24,560 I don't want to just use every item 237 00:12:24,560 --> 00:12:26,680 in, like, you know, a conventional sort of way. 238 00:12:26,680 --> 00:12:28,560 So, yeah, I'm going to try some new techniques 239 00:12:28,560 --> 00:12:30,440 that I haven't done yet. I'm gonna make green tortillas, 240 00:12:30,440 --> 00:12:32,320 so I'm going to use the tops of the turnips for that. 241 00:12:32,320 --> 00:12:33,960 You know, I think that's something different. 242 00:12:33,960 --> 00:12:34,960 It's showing the judges 243 00:12:34,960 --> 00:12:37,800 that I'm being creative and using a part of the vegetable 244 00:12:37,800 --> 00:12:39,320 that would normally end up in the bin. 245 00:12:40,320 --> 00:12:43,040 Right now, I'm just making my dough for the wraps. 246 00:12:43,040 --> 00:12:44,040 This needs time to rest. 247 00:12:44,040 --> 00:12:46,400 That's why I wanted to get it done quickly. 248 00:12:46,400 --> 00:12:48,800 POH: Hey, Harry. Hey, Poh, hey, Andy. 249 00:12:48,800 --> 00:12:51,400 Hey, Harry. Righto. Hit us with it. 250 00:12:51,400 --> 00:12:53,080 So, essentially, I'm doing chicken wraps. 251 00:12:53,080 --> 00:12:55,120 Yep. Yep. 252 00:12:55,120 --> 00:12:56,880 Um, then I'm gonna do a grilled pineapple 253 00:12:56,880 --> 00:13:00,640 and, um, sugarloaf cabbage, uh, like, salsa-y slaw thing. 254 00:13:00,640 --> 00:13:03,120 Gonna have to be a good chicken wrap. 255 00:13:03,120 --> 00:13:04,600 There's a lot of good dishes out there. 256 00:13:04,600 --> 00:13:08,480 Yeah. And my fear is - a good chicken wrap? Great. 257 00:13:08,480 --> 00:13:09,600 But this needs to be... The best. 258 00:13:09,600 --> 00:13:11,120 ..the best chicken wrap that we've ever had. 259 00:13:11,120 --> 00:13:12,960 Because half of the contestants today, 260 00:13:12,960 --> 00:13:14,520 they're in tomorrow's pressure test. 261 00:13:14,520 --> 00:13:16,840 Yeah. I'll do my absolute best. 262 00:13:20,640 --> 00:13:22,480 I thought I had a really good creative concept, 263 00:13:22,480 --> 00:13:24,600 especially using the turnip tops in my wraps. 264 00:13:27,000 --> 00:13:29,200 I don't know how I'm going to make the best chicken wrap 265 00:13:29,200 --> 00:13:31,000 that the judges have EVER had. 266 00:13:39,320 --> 00:13:41,960 A good chicken wrap? Great. 267 00:13:41,960 --> 00:13:43,560 But this needs to be... The best. 268 00:13:43,560 --> 00:13:45,240 ..the best chicken wrap that we've ever had. 269 00:13:45,240 --> 00:13:47,160 Because half of the contestants today, 270 00:13:47,160 --> 00:13:48,760 they're in tomorrow's pressure test. Yeah. 271 00:13:50,400 --> 00:13:52,360 The judges have rattled me a little bit. 272 00:13:52,360 --> 00:13:54,520 I'm pretty concerned 'cause, like, I have picked 273 00:13:54,520 --> 00:13:56,640 a pretty simple concept. 274 00:13:56,640 --> 00:13:58,920 Got a lot of stuff going on here. 275 00:13:58,920 --> 00:14:01,800 Um, I'm using everything in a lot of different ways, 276 00:14:01,800 --> 00:14:03,920 but I think each element will stand out 277 00:14:03,920 --> 00:14:06,800 on its own legs as well. But... 278 00:14:06,800 --> 00:14:09,440 ..need to make sure that this is THE best wrap ever. 279 00:14:09,440 --> 00:14:11,520 So I've decided I'm gonna make a mayonnaise 280 00:14:11,520 --> 00:14:13,440 with that fresh baby mandarin juice in it, 281 00:14:13,440 --> 00:14:15,680 which is just gonna tie it all together. 282 00:14:15,680 --> 00:14:19,360 There's a lot of bloody pressure on this chicken wrap now. (LAUGHS) 283 00:14:19,360 --> 00:14:22,200 I really hope I can stay out of tomorrow's elimination. 284 00:14:25,880 --> 00:14:27,560 What are we doing? What are you doing there? 285 00:14:27,560 --> 00:14:29,160 PEZZA: Just trying to get a bit of flavour 286 00:14:29,160 --> 00:14:30,160 into a bit of stock, brother. 287 00:14:30,160 --> 00:14:31,880 Yeah. Nice, man. 288 00:14:31,880 --> 00:14:33,080 If this was day one, 289 00:14:33,080 --> 00:14:35,240 and that mystery box came in front of me, 290 00:14:35,240 --> 00:14:36,240 I wouldn't know what to do. 291 00:14:36,240 --> 00:14:39,600 I'm thinking dicing the cabbage and putting it into a slaw 292 00:14:39,600 --> 00:14:42,360 or something like that, with a bit of chicken to the side. 293 00:14:42,360 --> 00:14:45,480 Chief cook now, legend. Chief cook now. 294 00:14:45,480 --> 00:14:47,720 Never had a cabbage roll in my life. 295 00:14:47,720 --> 00:14:49,760 That's where my mind goes to now. 296 00:14:49,760 --> 00:14:53,440 Like, I guess it's sort of inspired from my trip from Hong Kong. 297 00:14:54,440 --> 00:14:57,720 This is something Cantonese, like a spring roll. 298 00:14:57,720 --> 00:15:00,320 That's the way I'm thinking. Sweet-and-sour sort of flavours. 299 00:15:00,320 --> 00:15:03,480 There's no doubt that's what it's getting to in this competition. 300 00:15:03,480 --> 00:15:05,280 The flavours have got to be bold, they've got to be good 301 00:15:05,280 --> 00:15:06,280 and they've got to balance. 302 00:15:06,280 --> 00:15:07,920 And the way I'm going to achieve that 303 00:15:07,920 --> 00:15:10,720 is I'm just going to taste, taste, taste all the way through. 304 00:15:10,720 --> 00:15:15,120 I've tasted the start of the sauce and it tastes really nice, 305 00:15:15,120 --> 00:15:17,120 but it's a little bit bitter. 306 00:15:19,120 --> 00:15:22,000 I see the pineapple and I decide to put a couple of little pieces 307 00:15:22,000 --> 00:15:24,720 of this pineapple to use a natural sweetener, 308 00:15:24,720 --> 00:15:26,960 so I'll just chuck a couple of bits of it in 309 00:15:26,960 --> 00:15:29,360 and we'll just let it sit in there. 310 00:15:29,360 --> 00:15:31,880 What I've learned in this competition is, 311 00:15:31,880 --> 00:15:35,280 as the sauce reduces, the flavour changes so much. 312 00:15:35,280 --> 00:15:36,520 So I want to wait and see what it's like 313 00:15:36,520 --> 00:15:38,600 when it's getting very close to being finished, 314 00:15:38,600 --> 00:15:41,080 but just making sure that it marries beautifully. 315 00:15:41,080 --> 00:15:43,840 If I can get it that they just want to drink that sauce, 316 00:15:43,840 --> 00:15:46,640 I know that we're going to be up there today. 317 00:15:46,640 --> 00:15:49,000 I think the wife will be stoked with her Harvey Norman voucher. 318 00:15:49,000 --> 00:15:50,800 Probably get a coffee machine. 319 00:15:50,800 --> 00:15:52,200 I'm used to drinking instant coffee, 320 00:15:52,200 --> 00:15:55,280 so when I get home, I'll have to have a coffee machine, won't I? 321 00:15:57,680 --> 00:16:00,960 Must use everything in the box. So think outside the box. 322 00:16:00,960 --> 00:16:03,640 You have 45 minutes to go. 323 00:16:03,640 --> 00:16:05,120 Let's go! (CLAPS) 324 00:16:05,120 --> 00:16:06,800 Alright, come on. 325 00:16:13,440 --> 00:16:15,640 NAT: Stakes are so high in this cook today, 326 00:16:15,640 --> 00:16:17,920 so I'm gonna try really hard to make sure 327 00:16:17,920 --> 00:16:21,200 that I get top dish, because I want that ¤5,000 voucher. 328 00:16:21,200 --> 00:16:24,440 Hey, Nat. Hey, Nat. How are we doing? 329 00:16:24,440 --> 00:16:25,600 So tell us what you're making. 330 00:16:25,600 --> 00:16:28,840 Kind of like a Vietnamese Thai-style grilled chicken. 331 00:16:28,840 --> 00:16:30,920 And I'm going to essentially 332 00:16:30,920 --> 00:16:33,280 have glazed it with a blitz like sesame. 333 00:16:33,280 --> 00:16:35,880 Mm-hm. Um, and some sugar and some salt 334 00:16:35,880 --> 00:16:38,160 and then also some Szechuan peppers. 335 00:16:38,160 --> 00:16:40,720 I would be really careful with this 336 00:16:40,720 --> 00:16:43,600 because the sesame has got quite a lot of sugar in that praline. 337 00:16:43,600 --> 00:16:46,480 Yeah, so much sugar. And you've added sugar. 338 00:16:46,480 --> 00:16:48,320 So be careful when you're basting. 339 00:16:48,320 --> 00:16:50,560 It's going to caramelise hard. Yeah. 340 00:16:50,560 --> 00:16:52,360 And if not, you'll burn it. 341 00:16:52,360 --> 00:16:53,680 Yeah, OK. For sure. 342 00:16:53,680 --> 00:16:55,640 I'm intrigued about how it's all going to come together. 343 00:16:55,640 --> 00:16:56,840 Me too. 344 00:16:56,840 --> 00:16:58,240 OK. Good luck. 345 00:16:58,240 --> 00:16:59,760 Thank you. 346 00:16:59,760 --> 00:17:05,760 I am scared, so I'm going to keep watching this like a little hawk. 347 00:17:09,960 --> 00:17:12,720 For my okonomiyaki, I'm going to use all of Poh's ingredients 348 00:17:12,720 --> 00:17:18,200 to develop the sour, sweet, salty, umami flavours of okonomiyaki. 349 00:17:18,200 --> 00:17:20,240 And hopefully, if I pull it off, 350 00:17:20,240 --> 00:17:22,720 it's going to show a lot of skill, understanding and knowledge. 351 00:17:24,040 --> 00:17:26,680 In my okonomiyaki batter, I put the chicken stock, 352 00:17:26,680 --> 00:17:28,480 flour, egg, salt, sugar. 353 00:17:28,480 --> 00:17:32,840 I grate turnips into the batter and I put my chopped cabbage in. 354 00:17:32,840 --> 00:17:34,840 I set it aside as soon as I can 355 00:17:34,840 --> 00:17:37,680 so that it has time to develop its flavour. 356 00:17:37,680 --> 00:17:39,200 Ooh, yeah! 357 00:17:40,440 --> 00:17:44,800 I'm hoping that the grated turnip replicates that level of umami 358 00:17:44,800 --> 00:17:49,440 in the batter as equally as your traditional okonomiyaki. 359 00:17:49,440 --> 00:17:52,080 As soon as my batter is done and set aside, 360 00:17:52,080 --> 00:17:55,480 I focus on making my barbecue sauce. 361 00:17:55,480 --> 00:17:58,640 In order to develop as much flavour as I can, 362 00:17:58,640 --> 00:18:01,560 I grill my pineapple in a pan 363 00:18:01,560 --> 00:18:05,880 to get that dark brown, sticky, shiny nature 364 00:18:05,880 --> 00:18:07,760 of a barbecue sauce. 365 00:18:07,760 --> 00:18:11,360 I melt the sesame snaps in a pot, get it all going together. 366 00:18:11,360 --> 00:18:13,880 It is going to be so good. 367 00:18:13,880 --> 00:18:15,960 I never want to jinx myself. 368 00:18:15,960 --> 00:18:19,040 But, you know, it'd be pretty nice to get top dish today 369 00:18:19,040 --> 00:18:22,960 because I need a stand mixer! 370 00:18:22,960 --> 00:18:25,360 Yeah. Let's go! 371 00:18:25,360 --> 00:18:29,280 Time to turn up the heat! You have 30 minutes to go! 372 00:18:29,280 --> 00:18:30,560 Yes. 373 00:18:30,560 --> 00:18:32,880 SAVINDRI: "Time to turn up the heat"? Oh, no. 374 00:18:38,880 --> 00:18:40,920 DARRSH: I'm feeling a little bit stressed at the moment. 375 00:18:40,920 --> 00:18:43,360 Um, I've got a lot of elements on the go, 376 00:18:43,360 --> 00:18:45,080 and, I mean, I'm tracking well, 377 00:18:45,080 --> 00:18:47,520 but I keep remembering all these elements 378 00:18:47,520 --> 00:18:48,960 that I need to keep doing. 379 00:18:48,960 --> 00:18:53,120 I've butchered the spatchcock for my fried chicken. 380 00:18:53,120 --> 00:18:55,520 I've got pretty much everything else on the go. 381 00:18:55,520 --> 00:18:58,360 So my chutney is cooking away and my pickled cabbage is done. 382 00:18:58,360 --> 00:18:59,440 It's just resting. 383 00:19:00,600 --> 00:19:02,840 I now need to focus on my turnip mash. 384 00:19:02,840 --> 00:19:04,160 Obviously, that's not a potato. 385 00:19:04,160 --> 00:19:06,040 It's... It's a turnip. 386 00:19:06,040 --> 00:19:08,200 Um, and I've never made turnip mash before. 387 00:19:08,200 --> 00:19:10,280 Um, so I'm hoping that, like, when I blitz it up, 388 00:19:10,280 --> 00:19:11,720 it doesn't just turn to mush. 389 00:19:11,720 --> 00:19:13,560 I want it to be mash. 390 00:19:13,560 --> 00:19:15,440 There's so much stuff on the go right now, 391 00:19:15,440 --> 00:19:17,800 and I just want to get this turnip mash working 392 00:19:17,800 --> 00:19:20,120 so I can forget about it and focus on everything else. 393 00:19:20,120 --> 00:19:23,080 I really want to avoid tomorrow's pressure test. 394 00:19:23,080 --> 00:19:24,760 Now that we're top six, 395 00:19:24,760 --> 00:19:26,680 the pressure tests only get harder, 396 00:19:26,680 --> 00:19:29,200 and I can't imagine what's in store for them tomorrow. 397 00:19:29,200 --> 00:19:31,400 Are you going alright, Darrsh? Yeah, man. 398 00:19:31,400 --> 00:19:34,280 You? Yeah, I think so. 399 00:19:34,280 --> 00:19:35,920 Just a lot to get done. 400 00:19:35,920 --> 00:19:37,400 Sav. Hello. 401 00:19:37,400 --> 00:19:40,320 How's the dish coming along? It is coming along. There's a lot going on. 402 00:19:40,320 --> 00:19:42,400 I'm calling this a fridge-raid breakfast, 403 00:19:42,400 --> 00:19:45,520 because this is very commonly what I do on a Saturday morning. 404 00:19:45,520 --> 00:19:48,240 Open my fridge and go, "What bits and bobs do I have?" 405 00:19:48,240 --> 00:19:49,360 So what's the big picture? 406 00:19:49,360 --> 00:19:52,280 So I'm turning the turnip and the cabbage 407 00:19:52,280 --> 00:19:54,040 into, like, a little fritter. 408 00:19:54,040 --> 00:19:55,920 And there's going to be pulled chicken on it. 409 00:19:55,920 --> 00:19:57,600 Poached eggs. 410 00:19:57,600 --> 00:20:00,080 And I'm using the mandarins for the hollandaise. 411 00:20:00,080 --> 00:20:02,640 Your spatchcock is boiling over there. 412 00:20:02,640 --> 00:20:04,840 It's already hard. 413 00:20:04,840 --> 00:20:07,480 You've got to simmer it. You think that's the best way? 414 00:20:07,480 --> 00:20:10,200 Has to be tender. You know, pulled meat has to fall. Yeah. 415 00:20:10,200 --> 00:20:12,760 If you boil white meat, especially, it's going to become very tough. 416 00:20:12,760 --> 00:20:14,240 Yeah. 417 00:20:14,240 --> 00:20:16,600 So do something about that before it's too late! 418 00:20:29,640 --> 00:20:33,360 For my fridge-raid breakfast, I pulled my poached chicken out. 419 00:20:33,360 --> 00:20:34,840 I'm really hoping 420 00:20:34,840 --> 00:20:38,120 that I've gotten into it in time and I haven't overcooked it, 421 00:20:38,120 --> 00:20:40,600 but I have to commit to the chicken that I have 422 00:20:40,600 --> 00:20:43,080 because I have to use the chicken in the box. 423 00:20:43,080 --> 00:20:44,840 So I'm going to let it sit 424 00:20:44,840 --> 00:20:47,720 in my reduced chicken stock for a bit 425 00:20:47,720 --> 00:20:51,000 so that it reabsorbs quite a bit of that moisture, 426 00:20:51,000 --> 00:20:53,320 and I'm hoping that that does the trick. 427 00:20:54,400 --> 00:20:58,280 I have to move on to making my turnip and cabbage fritter, 428 00:20:58,280 --> 00:21:00,280 because that forms the base of the dish. 429 00:21:00,280 --> 00:21:03,200 I have never made it with cabbage and turnip, 430 00:21:03,200 --> 00:21:04,960 because who buys turnips? 431 00:21:04,960 --> 00:21:06,800 Like, who does that? 432 00:21:06,800 --> 00:21:09,360 Sorry. I have strong feelings about turnips. 433 00:21:14,000 --> 00:21:16,200 DARRSH: Flip over on that side. 434 00:21:16,200 --> 00:21:18,680 The spatchcock is frying. 435 00:21:18,680 --> 00:21:19,920 Most of my elements are done. 436 00:21:19,920 --> 00:21:21,560 I just need to bring it all together 437 00:21:21,560 --> 00:21:23,680 and balance out my turnip mash, 438 00:21:23,680 --> 00:21:27,320 because it is very different to a potato. 439 00:21:28,520 --> 00:21:30,240 This competition is all about 440 00:21:30,240 --> 00:21:32,760 adapting and rolling with the punches. 441 00:21:32,760 --> 00:21:34,760 Something hasn't gone my way right now. 442 00:21:34,760 --> 00:21:37,720 This isn't a mash, it's more of a puree. 443 00:21:37,720 --> 00:21:40,560 But I can still make this work. It's not over. 444 00:21:43,160 --> 00:21:47,520 OK, my perfect okonomiyaki is crispy on the outside, 445 00:21:47,520 --> 00:21:49,160 fluffy on the inside. 446 00:21:49,160 --> 00:21:51,960 I've been checking it, keeping an eye on it. 447 00:21:51,960 --> 00:21:53,600 I flip it... 448 00:21:53,600 --> 00:21:55,160 Yes, sir. 449 00:21:55,160 --> 00:21:59,960 ..And it is beautifully golden brown and crusted on the outside. 450 00:21:59,960 --> 00:22:03,160 It's just about tweaking now. Everything is pretty much there. 451 00:22:03,160 --> 00:22:05,360 Okonomiyaki sauce is reducing. 452 00:22:05,360 --> 00:22:06,760 I've made the mayonnaise. 453 00:22:06,760 --> 00:22:11,240 I've crisped up the chicken skin for crispy crispies on top. 454 00:22:11,240 --> 00:22:13,920 I've dehydrated the top of the turnips 455 00:22:13,920 --> 00:22:16,120 to make a seaweed powder. 456 00:22:16,120 --> 00:22:19,160 I just feel good. I just feel good today. 457 00:22:24,120 --> 00:22:26,560 The pineapple and my spatchcock are still in the hibachi, 458 00:22:26,560 --> 00:22:27,880 I've still got to make my slaw. 459 00:22:27,880 --> 00:22:29,720 I've got to cook the wraps. 460 00:22:29,720 --> 00:22:32,720 I've still got to make a mayonnaise. Harry. Hello. 461 00:22:32,720 --> 00:22:35,400 I've heard you're making a chicken wrap. 462 00:22:35,400 --> 00:22:36,560 Yeah. 463 00:22:36,560 --> 00:22:39,720 How is a chicken wrap enough for top six of MasterChef? 464 00:22:39,720 --> 00:22:41,720 Well, it's about what's going in the wrap. 465 00:22:41,720 --> 00:22:43,560 Clock is ticking, Harry. 466 00:22:43,560 --> 00:22:46,000 Yeah, no, clock's ticking... And this needs to be the best dish 467 00:22:46,000 --> 00:22:47,920 you've made so far in the competition. 468 00:22:47,920 --> 00:22:49,880 JEAN-CHRISTOPHE: Good luck, mate. Thanks, guys. 469 00:22:51,200 --> 00:22:53,680 So I'm just gonna have to start multi-tasking. 470 00:22:53,680 --> 00:22:56,800 I'm rolling out my tortillas, getting them onto the hot pan, 471 00:22:56,800 --> 00:22:58,840 and at the same time, I'm trying to shave this slaw 472 00:22:58,840 --> 00:23:01,880 with the mandarin and just get everything together. 473 00:23:01,880 --> 00:23:04,080 And the judges want this to be the best chicken wrap ever. 474 00:23:04,080 --> 00:23:06,880 And right now, I think maybe chicken wraps 475 00:23:06,880 --> 00:23:08,240 might not have been the best idea. 476 00:23:11,000 --> 00:23:13,040 You've got to use everything in that Mystery Box 477 00:23:13,040 --> 00:23:14,360 or it does not count! 478 00:23:14,360 --> 00:23:17,000 15 minutes to go. (CHEERING AND APPLAUSE) 479 00:23:17,000 --> 00:23:18,600 SAV: Go, go, go, go, go! 480 00:23:18,600 --> 00:23:20,480 Urrr! 481 00:23:27,080 --> 00:23:29,000 PEZZA: Oh, I'm starting to sweat now, Haz. 482 00:23:29,000 --> 00:23:30,120 HARRY: Oh, yeah. 483 00:23:31,640 --> 00:23:32,920 Done most of my elements. 484 00:23:32,920 --> 00:23:35,400 It's just really cooking now, finishing off the cabbage leaves 485 00:23:35,400 --> 00:23:37,760 and that on the hibachi, just to bring it all together. 486 00:23:37,760 --> 00:23:39,720 I've blanched my cabbage leaves. 487 00:23:39,720 --> 00:23:42,760 So I've got them nice and tender, so they're right to roll 'em. 488 00:23:42,760 --> 00:23:44,840 Then I'll be right to roll by the sound of it. 489 00:23:46,400 --> 00:23:48,080 I want to put a little bit of chicken. 490 00:23:48,080 --> 00:23:50,760 I want to put a couple of little strips of the pineapple, 491 00:23:50,760 --> 00:23:52,360 a little bit of the pickle on top, 492 00:23:52,360 --> 00:23:54,840 and I want to roll them nice and tight, 493 00:23:54,840 --> 00:23:56,680 so they're firm, like a little spring roll. 494 00:23:56,680 --> 00:23:58,560 And then just got to put 'em through the skewer 495 00:23:58,560 --> 00:24:00,160 and finish them over the hibachi, 496 00:24:00,160 --> 00:24:03,200 just give them that little bit of a golden crisp. 497 00:24:03,200 --> 00:24:04,760 It's going to be, when it's all said and done, 498 00:24:04,760 --> 00:24:06,720 a couple of mouthfuls. That's all they're going to get. 499 00:24:06,720 --> 00:24:08,800 You want it to tingle their tastebuds 500 00:24:08,800 --> 00:24:11,760 and finish with that beautiful, luscious sauce 501 00:24:11,760 --> 00:24:15,480 that just wants to make you go back to keep licking the bowl clean. 502 00:24:20,960 --> 00:24:23,160 SAV: There's a lot going on. 503 00:24:23,160 --> 00:24:25,960 There's a lot to do. I've got a fritter in the works. 504 00:24:25,960 --> 00:24:27,760 I've got a chicken in the works. 505 00:24:27,760 --> 00:24:32,240 I've got my pineapple and Chinese celery salsa salsa-ing. 506 00:24:32,240 --> 00:24:36,000 I'm now starting on my sour baby mandarin hollandaise. 507 00:24:36,000 --> 00:24:37,600 Alright, come on. 508 00:24:37,600 --> 00:24:39,160 How I usually make hollandaise 509 00:24:39,160 --> 00:24:41,000 is with lemon juice and a bit of vinegar. 510 00:24:41,000 --> 00:24:42,600 And I get lemon zest in there. 511 00:24:42,600 --> 00:24:45,000 So, to me, it makes perfect sense. 512 00:24:45,000 --> 00:24:47,520 And it's just the right way to introduce the mandarins 513 00:24:47,520 --> 00:24:51,000 into the dish without it, like, punching you in the face. 514 00:24:51,000 --> 00:24:52,880 You could bathe me in hollandaise, 515 00:24:52,880 --> 00:24:56,640 give me a pool of hollandaise, and I would just dive into it. 516 00:24:56,640 --> 00:24:58,200 I love it, it's buttery 517 00:24:58,200 --> 00:25:00,360 and it's one of my favourite things in the whole world. 518 00:25:01,920 --> 00:25:05,600 I'm feeling confident and in control. 519 00:25:05,600 --> 00:25:08,400 And before I can start plating, 520 00:25:08,400 --> 00:25:10,880 I just need to poach an egg. 521 00:25:10,880 --> 00:25:14,120 Attention, Attention! Seven minutes left to go! 522 00:25:14,120 --> 00:25:16,720 (JUDGES SHOUT ENCOURAGEMENT) 523 00:25:19,560 --> 00:25:22,360 NAT: Ooh, it is hot. 524 00:25:22,360 --> 00:25:23,720 I charred my cabbage 525 00:25:23,720 --> 00:25:25,840 and I currently am trying my pineapple now, 526 00:25:25,840 --> 00:25:29,240 and then I'm about to start on my baby sour mandarin sauce 527 00:25:29,240 --> 00:25:30,640 with some galangal. 528 00:25:30,640 --> 00:25:32,640 And I'm gonna make, like, 529 00:25:32,640 --> 00:25:34,440 a, just like a savoury dipping sauce 530 00:25:34,440 --> 00:25:36,400 to go with the chicken. 531 00:25:36,400 --> 00:25:39,480 My ideal result of the spatchcock chicken 532 00:25:39,480 --> 00:25:41,480 would be that it's beautifully brown, 533 00:25:41,480 --> 00:25:44,720 beautifully charred from the sesame snap glaze. 534 00:25:44,720 --> 00:25:47,080 Um, I'm getting a really good char on it, which is what I want. 535 00:25:47,080 --> 00:25:49,400 Um, I just really want to make sure I don't overcook it. 536 00:25:49,400 --> 00:25:52,680 If this chicken doesn't work, uh, things could just be bad. 537 00:25:52,680 --> 00:25:54,600 Everything would be bad. 538 00:25:54,600 --> 00:25:56,800 Um, honestly, if you want the truth, 539 00:25:56,800 --> 00:25:58,560 I don't really know what I'm doing right now, 540 00:25:58,560 --> 00:26:01,280 because all these flavours are, like... 541 00:26:01,280 --> 00:26:02,840 I just want some soy and some garlic. 542 00:26:03,880 --> 00:26:05,560 Oh-ho-ho! 543 00:26:10,200 --> 00:26:12,320 Oh, no, is it stuck? 544 00:26:14,960 --> 00:26:16,160 Oh, God. 545 00:26:23,680 --> 00:26:25,200 Oh, no. Is it stuck? 546 00:26:27,920 --> 00:26:29,400 Oh, God. 547 00:26:29,400 --> 00:26:32,040 Yeah, things are a bit sticky right now. 548 00:26:32,040 --> 00:26:33,480 Definitely in a sticky situation. 549 00:26:33,480 --> 00:26:35,960 Holy Dooley. 550 00:26:35,960 --> 00:26:38,240 It's really sticking to the grill, and I don't know what to do. 551 00:26:38,240 --> 00:26:40,920 Well, this is going great. 552 00:26:42,000 --> 00:26:43,440 Oh, no! 553 00:26:47,160 --> 00:26:48,840 Whoa-ho-ho. 554 00:26:48,840 --> 00:26:50,960 Where's the skin? Where's the skin gone? Careful with that. 555 00:26:50,960 --> 00:26:52,720 You've only got one. I know. 556 00:26:52,720 --> 00:26:54,840 It looks like it's been stuck against the grill. 557 00:26:54,840 --> 00:26:57,680 Yeah, it did get stuck. Because the stickiness of the sugar. Yeah, yeah. 558 00:26:57,680 --> 00:27:00,560 Um, so I'm just gonna use this and then, like, cut it in half. 559 00:27:00,560 --> 00:27:02,000 Remember, you only have one. Yeah. 560 00:27:02,000 --> 00:27:03,440 And nothing else, yeah? Yeah. 561 00:27:03,440 --> 00:27:04,520 So that's your shot. 562 00:27:04,520 --> 00:27:06,520 Nat, we're used to seeing you pretty in control. 563 00:27:06,520 --> 00:27:09,240 So you need to get back there. And you need to get back there fast. Yeah. 564 00:27:09,240 --> 00:27:11,640 A lot on the line. Yeah. 565 00:27:11,640 --> 00:27:14,720 The judges know exactly what they're looking at. 566 00:27:14,720 --> 00:27:17,560 And what they're looking at is disaster. 567 00:27:17,560 --> 00:27:19,760 It's a little bit nerve-racking, that's for sure. 568 00:27:19,760 --> 00:27:22,520 Four minutes left. Only four minutes to go! 569 00:27:22,520 --> 00:27:23,960 Come on! Four minutes! 570 00:27:28,480 --> 00:27:31,000 You know, Harry? HARRY: Yes. 571 00:27:31,000 --> 00:27:32,520 Last week... Yeah. 572 00:27:32,520 --> 00:27:34,560 ..your sense of urgency was remarkable. 573 00:27:34,560 --> 00:27:36,160 What's happened today? 574 00:27:36,160 --> 00:27:38,840 I'll try and pick up the pace, yeah. 575 00:27:40,080 --> 00:27:42,000 MIMI: I need to make sure that every single element 576 00:27:42,000 --> 00:27:44,480 that I've developed in this cook gets to the finish line. 577 00:27:44,480 --> 00:27:47,200 My okonomiyaki is crispy on the outside, 578 00:27:47,200 --> 00:27:48,680 fluffy on the inside. 579 00:27:48,680 --> 00:27:53,680 My barbecue sauce has that fruity, sticky sugariness to it. 580 00:27:53,680 --> 00:27:56,640 My mayonnaise is sour, sweet. 581 00:27:56,640 --> 00:27:58,880 My Chinese celery stem garnish is bitter, 582 00:27:58,880 --> 00:28:01,880 and my crispy chicken skin sprinkle 583 00:28:01,880 --> 00:28:04,240 needs to amplify the umami of my dish. 584 00:28:04,240 --> 00:28:06,440 Everything is pretty much there. 585 00:28:06,440 --> 00:28:07,680 I feel good about this one. 586 00:28:07,680 --> 00:28:10,760 I knew that everybody else would have picked chicken to hero, 587 00:28:10,760 --> 00:28:13,480 and I feel like I came up with an idea 588 00:28:13,480 --> 00:28:15,320 that nobody else did. 589 00:28:15,320 --> 00:28:17,160 I'm looking at my final dish 590 00:28:17,160 --> 00:28:20,320 and I am feeling on cloud nine today. 591 00:28:20,320 --> 00:28:22,160 Alright, Darrsh? That's done. Yeah, man. 592 00:28:22,160 --> 00:28:23,480 Just got to bring it together. 593 00:28:23,480 --> 00:28:25,840 I'm pretty happy with how things have gone 594 00:28:25,840 --> 00:28:28,920 for my takeaway fried chicken. 595 00:28:28,920 --> 00:28:30,440 My pickled cabbage is done. 596 00:28:30,440 --> 00:28:32,680 My pineapple and mandarin chutney is done. 597 00:28:32,680 --> 00:28:34,160 My chicken's done. 598 00:28:34,160 --> 00:28:37,400 The turnip puree has definitely changed throughout the cook. 599 00:28:37,400 --> 00:28:39,720 It's such a bland ingredient 600 00:28:39,720 --> 00:28:41,440 that I've added some sugar to it 601 00:28:41,440 --> 00:28:44,960 to essentially get that natural sweetness out of the turnips. 602 00:28:44,960 --> 00:28:47,040 I just hope I haven't added too much sugar 603 00:28:47,040 --> 00:28:48,520 and that it works with everything. 604 00:28:50,880 --> 00:28:52,880 NAT: There's only a few minutes left on the clock 605 00:28:52,880 --> 00:28:55,000 and I have to plate my dish. 606 00:28:55,960 --> 00:28:58,480 OK. Everything together. 607 00:28:59,600 --> 00:29:01,880 I put the spatchcock chicken down 608 00:29:01,880 --> 00:29:04,960 and then I, you know, beautifully make, like, 609 00:29:04,960 --> 00:29:07,600 these rose-shaped turnip pickles. 610 00:29:07,600 --> 00:29:08,840 Classic Nat thing to do. 611 00:29:08,840 --> 00:29:12,120 And then I put a Chinese celery top garnish on. 612 00:29:12,120 --> 00:29:14,520 It's probably the ugliest dish I've dished up. 613 00:29:14,520 --> 00:29:19,120 And I am worried because pressure test, it gets to people. 614 00:29:19,120 --> 00:29:21,000 Literally cracks people in half. 615 00:29:21,000 --> 00:29:22,880 (EXHALES) 616 00:29:22,880 --> 00:29:26,040 Two minutes left to go, please! Hurry up! 617 00:29:34,040 --> 00:29:36,440 SAV: I am definitely a little bit concerned about the chicken 618 00:29:36,440 --> 00:29:38,600 for my fridge-raid breakfast. 619 00:29:38,600 --> 00:29:39,880 I think I've done everything 620 00:29:39,880 --> 00:29:41,360 as much as I can to make it as juicy 621 00:29:41,360 --> 00:29:44,600 as possible, but here's hoping it's fine. 622 00:29:44,600 --> 00:29:45,800 I've just got to get my egg poached 623 00:29:45,800 --> 00:29:47,920 because we both know that I should not leave eggs 624 00:29:47,920 --> 00:29:49,000 till the last minute. 625 00:29:49,000 --> 00:29:51,840 And I'm running out of time to poach this egg, 626 00:29:51,840 --> 00:29:54,440 but it has to be executed perfectly. 627 00:29:54,440 --> 00:29:56,240 Yeah. I'm... I'm nervous. 628 00:29:57,320 --> 00:29:59,280 Oh, God. 629 00:29:59,280 --> 00:30:00,680 I've finally got enough wraps 630 00:30:00,680 --> 00:30:02,760 so that I can serve the judges something. 631 00:30:02,760 --> 00:30:06,720 My chicken's done, but I'm running out of time to do this mayonnaise. 632 00:30:06,720 --> 00:30:10,120 Give it everything you've got in this last minute! 633 00:30:13,200 --> 00:30:15,880 If I don't finish this mayonnaise and don't get it on the plate, 634 00:30:15,880 --> 00:30:18,160 then the dish has nothing to tie it together. 635 00:30:18,160 --> 00:30:21,800 The wrap needs something creamy and fatty to, you know, 636 00:30:21,800 --> 00:30:24,360 make this the best chicken wrap ever. 637 00:30:24,360 --> 00:30:27,160 (GROANS) Why didn't I do the mayonnaise earlier? 638 00:30:27,160 --> 00:30:29,280 Oh, yes. 639 00:30:29,280 --> 00:30:31,640 When the judges taste these cabbage rolls, 640 00:30:31,640 --> 00:30:33,760 I want them to taste that beautiful, 641 00:30:33,760 --> 00:30:37,360 succulent spatchcock with that sweetness of the pineapple, 642 00:30:37,360 --> 00:30:40,640 the saltiness and pickling of the turnips. 643 00:30:40,640 --> 00:30:42,880 And then just that Cantonese sort of sauce 644 00:30:42,880 --> 00:30:45,880 that should have all that beautiful flavours together. 645 00:30:45,880 --> 00:30:49,040 It should be a mouthful of goodness, 646 00:30:49,040 --> 00:30:52,400 but the sauce reduced so far down, 647 00:30:52,400 --> 00:30:55,320 I'm not sure how the sauce is going to go with these cabbage wraps. 648 00:30:55,320 --> 00:30:56,440 That's the only thing that 649 00:30:56,440 --> 00:30:58,640 I'm worried about today, to be honest with you. 650 00:30:58,640 --> 00:31:01,240 ANDY: That's it, everybody! 651 00:31:01,240 --> 00:31:02,640 10... 652 00:31:02,640 --> 00:31:05,760 JUDGES: Nine, eight, seven, 653 00:31:05,760 --> 00:31:08,280 six, five, 654 00:31:08,280 --> 00:31:12,320 four, three, two, one! 655 00:31:12,320 --> 00:31:13,880 Stop! 656 00:31:15,080 --> 00:31:17,160 SAV: Well done, bro. Thanks, Sav! 657 00:31:18,600 --> 00:31:20,240 Come here. 658 00:31:20,240 --> 00:31:21,760 Good job. Well done. 659 00:31:29,360 --> 00:31:31,240 Oh, man. 660 00:31:31,240 --> 00:31:32,680 Oh! 661 00:31:42,040 --> 00:31:43,520 We are super excited to see 662 00:31:43,520 --> 00:31:45,840 what you did with all the ingredients 663 00:31:45,840 --> 00:31:48,800 in my Everything Mystery Box. 664 00:31:48,800 --> 00:31:50,560 I hope you cooked your hearts out, 665 00:31:50,560 --> 00:31:56,960 because the top dish today gets a ¤5,000 Harvey Norman voucher. 666 00:31:56,960 --> 00:31:57,960 Fantastic. 667 00:31:59,640 --> 00:32:02,160 Let's go, Mimi. We're ready to taste everything. 668 00:32:05,360 --> 00:32:08,880 MIMI: My goal today was to stand out by hero-ing the vegetables. 669 00:32:10,680 --> 00:32:12,520 It looks pretty tasty to me. 670 00:32:12,520 --> 00:32:15,400 I hope the judges like it. 671 00:32:15,400 --> 00:32:19,720 This is my take on okonomiyaki. 672 00:32:21,200 --> 00:32:22,440 I reckon we dig in. 673 00:32:50,240 --> 00:32:54,240 JEAN-CHRISTOPHE: Mimi, this is fantastic. 674 00:32:54,240 --> 00:32:59,680 You've managed to combine sliced cabbage, turnips, eggs, 675 00:32:59,680 --> 00:33:02,000 stock into this combining, 676 00:33:02,000 --> 00:33:04,000 which is actually very tasty. 677 00:33:04,000 --> 00:33:05,840 There is the right texture. 678 00:33:05,840 --> 00:33:08,320 There is that crunchiness outside. The softness. 679 00:33:08,320 --> 00:33:10,720 It's delicious. 680 00:33:10,720 --> 00:33:13,920 You've managed to create a symphony 681 00:33:13,920 --> 00:33:17,240 by using nine different instruments. 682 00:33:17,240 --> 00:33:20,960 And you've done that so well. So, well done to you. 683 00:33:20,960 --> 00:33:23,920 Mimi, I think you've very successfully managed 684 00:33:23,920 --> 00:33:27,960 to replicate the elements that we know goes with the okonomiyaki. 685 00:33:27,960 --> 00:33:30,680 So you've got this little sweet emulsion, 686 00:33:30,680 --> 00:33:33,720 which is like the Japanese barbecue sauce, and then your mayo. 687 00:33:33,720 --> 00:33:35,720 A brilliant job on that. 688 00:33:35,720 --> 00:33:37,000 Thank you. 689 00:33:37,000 --> 00:33:40,800 Your beauty is being able to manipulate ingredients 690 00:33:40,800 --> 00:33:42,880 into the five tastes. 691 00:33:42,880 --> 00:33:44,240 Mm. That is a skill. 692 00:33:44,240 --> 00:33:47,600 And that is a skill like no-one else has in this room. 693 00:33:47,600 --> 00:33:49,040 So keep that. 694 00:33:49,040 --> 00:33:50,360 Thank you, guys. 695 00:33:57,440 --> 00:33:59,320 Savindri. You're next. 696 00:33:59,320 --> 00:34:00,600 Oh, God. 697 00:34:04,000 --> 00:34:06,720 I'm definitely concerned about the egg and the chicken. 698 00:34:06,720 --> 00:34:10,040 So that's playing at the back of my mind. 699 00:34:10,040 --> 00:34:14,200 Please don't let me go into another pressure test, please. 700 00:34:14,200 --> 00:34:16,520 Sav, tell us what you've made. 701 00:34:16,520 --> 00:34:19,160 I made what I'm calling my fridge-raid breakfast. 702 00:34:20,920 --> 00:34:23,240 Turnip and cabbage fritter 703 00:34:23,240 --> 00:34:25,280 with pulled chicken, a salsa 704 00:34:25,280 --> 00:34:27,440 and I used a sour baby mandarin 705 00:34:27,440 --> 00:34:30,280 for my hollandaise with a poached egg on top. 706 00:34:31,800 --> 00:34:33,720 Alright, let's try the dish. 707 00:34:33,720 --> 00:34:36,440 Oh, no. Egg cam. 708 00:34:36,440 --> 00:34:38,480 You know, it's a poached egg. 709 00:34:38,480 --> 00:34:40,600 It looks jiggly and perfectly gooey, 710 00:34:40,600 --> 00:34:43,360 but I don't completely know how it's cooked. 711 00:34:46,120 --> 00:34:48,360 So, fingers crossed. 712 00:34:52,480 --> 00:34:55,760 Oh! It's under as... It's... Ooh! 713 00:34:55,760 --> 00:34:57,720 Oh! 714 00:35:06,000 --> 00:35:09,640 VOICEOVER: Get inspired by our fabulous home cooks. 715 00:35:09,640 --> 00:35:12,800 Stream full episodes of MasterChef Australia 716 00:35:12,800 --> 00:35:15,160 now on 10play. 717 00:35:31,120 --> 00:35:33,000 The egg is definitely undercooked. 718 00:35:33,000 --> 00:35:36,360 The white's still really runny. The white is still really runny. 719 00:35:59,960 --> 00:36:02,560 Sav, I love the pineapple salsa. 720 00:36:02,560 --> 00:36:04,600 You can taste that fresh pineapple. 721 00:36:04,600 --> 00:36:06,600 You can taste that Chinese celery. 722 00:36:06,600 --> 00:36:08,800 I love the hollandaise. 723 00:36:08,800 --> 00:36:11,200 The mandarin in that is perfect. 724 00:36:11,200 --> 00:36:14,960 The amount of acidity that you've added with that is fantastic. 725 00:36:14,960 --> 00:36:20,080 I think where it goes a bit wrong is, obviously, the egg is under. 726 00:36:20,080 --> 00:36:21,760 Yeah. 727 00:36:21,760 --> 00:36:25,000 And the chicken, it's overcooked. 728 00:36:25,000 --> 00:36:30,360 Yeah. The spatchcock, it is tough. 729 00:36:30,360 --> 00:36:31,480 Yeah. 730 00:36:31,480 --> 00:36:35,360 It's a young bird. It's fresh, it's the best of the best. 731 00:36:35,360 --> 00:36:36,800 You boiled it. 732 00:36:37,960 --> 00:36:41,320 Never boiled any meat, anyway, to start. 733 00:36:43,200 --> 00:36:46,280 Positives are for me - I think you've really balanced the flavours 734 00:36:46,280 --> 00:36:49,400 of those nine ingredients in the Mystery Box well. 735 00:36:49,400 --> 00:36:52,200 I can definitely get the cabbage in that fritter. 736 00:36:52,200 --> 00:36:53,960 You definitely get Szechuan. 737 00:36:53,960 --> 00:36:58,600 You definitely get the pineapple and Chinese celery. 738 00:36:58,600 --> 00:37:01,320 And then you get a hint of the baby mandarin 739 00:37:01,320 --> 00:37:02,760 from the hollandaise. 740 00:37:02,760 --> 00:37:05,240 Thanks, Sav. Thank you. Thank you. 741 00:37:12,760 --> 00:37:15,360 Next up with the Everything Box, Nat! 742 00:37:15,360 --> 00:37:16,760 MIMI: Yeah, Nat! 743 00:37:16,760 --> 00:37:18,760 DARRSH: Yeah, Nat! Woo! 744 00:37:23,000 --> 00:37:25,520 OK, OK, what have you made? 745 00:37:25,520 --> 00:37:28,640 NAT: I made a char-grilled spatchcock chicken 746 00:37:28,640 --> 00:37:31,440 with a sesame-snap glaze, 747 00:37:31,440 --> 00:37:35,160 a Szechuan pepper baby sour-mandarin sauce 748 00:37:35,160 --> 00:37:37,280 with char-grilled cabbage 749 00:37:37,280 --> 00:37:39,200 and char-grilled pineapple, 750 00:37:39,200 --> 00:37:41,840 and pickled turnips, as well. 751 00:38:03,280 --> 00:38:07,520 Nat, tough day to have a hard cook on the Mystery Box 752 00:38:07,520 --> 00:38:10,760 because it is very unforgiving. Yeah. 753 00:38:10,760 --> 00:38:14,240 The chicken for me, it was a little bit haphazard. 754 00:38:14,240 --> 00:38:17,480 You know, it could have had a beautiful, even coating 755 00:38:17,480 --> 00:38:18,960 of char and glaze on it. 756 00:38:18,960 --> 00:38:21,920 But you'll learn from that. 757 00:38:21,920 --> 00:38:27,120 You can literally taste every single ingredient in the box. 758 00:38:27,120 --> 00:38:30,800 The chicken reacting with the sweetness of the cabbage 759 00:38:30,800 --> 00:38:35,840 versus the bitterness of both the galangal and the baby mandarin. 760 00:38:35,840 --> 00:38:40,120 Then you just get a bit of fruit and hum from the Szechuan pepper, 761 00:38:40,120 --> 00:38:43,720 and then a little bit of sourness from that pineapple. 762 00:38:43,720 --> 00:38:46,520 The thing that you've relied on is being able to balance, 763 00:38:46,520 --> 00:38:50,560 and that is essentially what the Everything Box is all about, 764 00:38:50,560 --> 00:38:52,600 so well done, mate. 765 00:38:52,600 --> 00:38:56,000 The flavours are playing together really nicely, 766 00:38:56,000 --> 00:38:59,080 so even though the fruit didn't have that sweetness, 767 00:38:59,080 --> 00:39:02,440 the cabbage is actually super sweet. 768 00:39:02,440 --> 00:39:06,440 All the natural sugars and juices have come out of that cabbage 769 00:39:06,440 --> 00:39:10,080 when you've grilled it, so that's offsetting the sourness. 770 00:39:10,080 --> 00:39:11,600 The chicken itself, 771 00:39:11,600 --> 00:39:14,160 for me, I found it definitely hasn't been cooked evenly. 772 00:39:14,160 --> 00:39:16,280 It didn't retain its juiciness, 773 00:39:16,280 --> 00:39:18,800 so not 100% on the cook. 774 00:39:18,800 --> 00:39:20,560 But in terms of flavour, that could be 775 00:39:20,560 --> 00:39:23,160 one of the most balanced dishes we see today. 776 00:39:23,160 --> 00:39:24,480 Thanks, Nat. Thanks. 777 00:39:30,000 --> 00:39:31,600 Bow! Bow! (GIGGLES) 778 00:39:31,600 --> 00:39:34,560 Darrsh. Yeah, Darrsh-ay! 779 00:39:38,240 --> 00:39:39,880 Uh, hello! 780 00:39:41,040 --> 00:39:43,720 Darrsh, can you tell us what the name of your dish is? 781 00:39:44,800 --> 00:39:46,600 DARRSH: It's fried spatchcock 782 00:39:46,600 --> 00:39:50,840 with a pineapple and sour-mandarin chutney, 783 00:39:50,840 --> 00:39:53,960 turnip puree and pickled cabbage. 784 00:39:53,960 --> 00:39:55,040 Alright, let's do it. SOFIA: OK. 785 00:40:15,120 --> 00:40:18,880 Darrsh, mate, there's some good cooking here, I'm not gonna lie. 786 00:40:18,880 --> 00:40:21,440 That pineapple and sour-mandarin relish, 787 00:40:21,440 --> 00:40:24,200 it's got that sweet, sour, bitter number to it. 788 00:40:24,200 --> 00:40:26,720 It goes really well with the pickled cabbage 789 00:40:26,720 --> 00:40:30,240 and, I never thought I'd say this, the turnip puree. 790 00:40:31,400 --> 00:40:33,600 You've cooked the chicken really well. 791 00:40:33,600 --> 00:40:37,040 There's some good cooking here, but it does feel like 792 00:40:37,040 --> 00:40:39,640 you were made to use everything in the box. 793 00:40:39,640 --> 00:40:41,600 I think that will be the thing, 794 00:40:41,600 --> 00:40:43,680 and it probably depends on what's behind you, 795 00:40:43,680 --> 00:40:46,280 whether it keeps you safe in the top three 796 00:40:46,280 --> 00:40:48,000 or not safe in the bottom three. 797 00:40:48,000 --> 00:40:49,800 JEAN-CHRISTOPHE: Darrsh. Chef. 798 00:40:51,040 --> 00:40:53,120 These bloody turnips! 799 00:40:53,120 --> 00:40:56,080 You've worked so hard. You tried. 800 00:40:56,080 --> 00:40:59,360 Then it was supposed to be a mash, 801 00:40:59,360 --> 00:41:01,080 and then it became a puree. 802 00:41:01,080 --> 00:41:03,640 And it's too sweet for me. 803 00:41:03,640 --> 00:41:04,960 Yeah. 804 00:41:06,080 --> 00:41:08,960 Your fried spatchcock is really tasty. 805 00:41:10,160 --> 00:41:11,520 I think it does have that, 806 00:41:11,520 --> 00:41:14,120 sort of, subtle, round sweetness to the batter, 807 00:41:14,120 --> 00:41:17,800 which does make it quite more-ish, 808 00:41:17,800 --> 00:41:19,720 but the turnip might have been 809 00:41:19,720 --> 00:41:21,640 the best opportunity for you to inject 810 00:41:21,640 --> 00:41:24,520 some more acidity and astringency into the dish. 811 00:41:24,520 --> 00:41:26,560 When you think of Korean-fried chicken, 812 00:41:26,560 --> 00:41:28,760 they always serve it with that pickled daikon 813 00:41:28,760 --> 00:41:30,440 on the side... Yeah. 814 00:41:30,440 --> 00:41:33,160 ..and maybe just something like that could have worked. OK, yeah. 815 00:41:33,160 --> 00:41:34,520 Well done, Darrsh. Thank you, Darrsh. 816 00:41:34,520 --> 00:41:36,520 Thanks, guys. (APPLAUSE) 817 00:41:36,520 --> 00:41:38,240 Thanks. Good job. 818 00:41:38,240 --> 00:41:39,680 See how we go. 819 00:41:39,680 --> 00:41:41,160 Righto, Harry. Let's go, mate. 820 00:41:41,160 --> 00:41:43,440 (APPLAUSE) 821 00:41:43,440 --> 00:41:45,440 I'm pretty disappointed in myself. 822 00:41:45,440 --> 00:41:48,200 I ran out of time to get the mayonnaise done. 823 00:41:48,200 --> 00:41:49,800 I just left it to the last minute. 824 00:41:49,800 --> 00:41:52,160 I missed that element that I really wanted on the plate. 825 00:41:54,920 --> 00:41:56,760 Mm! 826 00:41:56,760 --> 00:41:58,480 Harry, what did you make? 827 00:41:58,480 --> 00:42:01,880 So, I made you sesame snap-glazed chicken wraps. 828 00:42:01,880 --> 00:42:05,400 The wraps are turnip-top piadina and then slaw 829 00:42:05,400 --> 00:42:09,480 with some charred pineapple and sugar-loaf cabbage. 830 00:42:09,480 --> 00:42:12,800 I did want to do, like, a mandarin sort of mayo to go with it. 831 00:42:12,800 --> 00:42:15,840 Oh, yeah. But I just ran out of time. 832 00:42:37,920 --> 00:42:40,680 Harry, chicken's cooked really nicely. 833 00:42:40,680 --> 00:42:42,400 Got a nice hint of smoke in it. 834 00:42:42,400 --> 00:42:46,800 That glaze kind of does get lost between the punchiness of that slaw, 835 00:42:46,800 --> 00:42:48,760 especially with the pineapple. Yeah. 836 00:42:48,760 --> 00:42:52,800 But, also, it's dying for a mayo. Yeah. 837 00:42:52,800 --> 00:42:55,000 It needs fat to carry all those flavours 838 00:42:55,000 --> 00:42:56,880 and, kind of, tame them a little bit. 839 00:42:56,880 --> 00:42:58,880 That's the problem that I have. 840 00:42:58,880 --> 00:43:02,200 It's not about what you have done, it's what it could have been. 841 00:43:02,200 --> 00:43:03,520 Hm, yeah. 842 00:43:03,520 --> 00:43:06,640 It's sort of something that I would make if I came home, 843 00:43:06,640 --> 00:43:09,040 like, from a farmer's market and just wanted to, like, 844 00:43:09,040 --> 00:43:11,240 put together a nice wholesome lunch. 845 00:43:11,240 --> 00:43:13,040 There's nothing wrong with that. 846 00:43:13,040 --> 00:43:17,160 But today when there's three people going to the bottom... 847 00:43:18,200 --> 00:43:20,720 ..I feel like I just would have stretched myself 848 00:43:20,720 --> 00:43:23,160 a little bit further. Thanks, guys. 849 00:43:23,160 --> 00:43:24,320 Thanks, mate. Thanks. 850 00:43:24,320 --> 00:43:26,520 (APPLAUSE) 851 00:43:31,400 --> 00:43:32,800 Right, next! 852 00:43:32,800 --> 00:43:34,960 If there is anyone from Tasmania over there... 853 00:43:34,960 --> 00:43:36,200 Pezza! 854 00:43:36,200 --> 00:43:38,960 (APPLAUSE) NAT: Let's go, Pez! 855 00:43:40,840 --> 00:43:43,080 PEZZA: I'm really happy with the dish today. 856 00:43:44,080 --> 00:43:46,360 The only thing that worries me is I haven't had a chance 857 00:43:46,360 --> 00:43:48,720 to taste it all together. 858 00:43:48,720 --> 00:43:51,560 My wife loves rice-paper rolls. 859 00:43:51,560 --> 00:43:53,640 I think if when I come home, if this is good, 860 00:43:53,640 --> 00:43:55,840 she's going to want me to cook this for her. 861 00:43:55,840 --> 00:43:59,040 I could be in the running to win that voucher. 862 00:43:59,040 --> 00:44:00,800 They look very attractive. 863 00:44:00,800 --> 00:44:03,400 I really hope they taste as good as they look. 864 00:44:13,400 --> 00:44:16,320 Pezza, tell us, what is your dish, please? 865 00:44:18,000 --> 00:44:20,760 My dish today is spatchcock, pineapple, 866 00:44:20,760 --> 00:44:23,000 pickled turnip, cabbage rolls. 867 00:44:51,960 --> 00:44:54,680 Your cabbage rolls are pretty sweet. 868 00:44:56,480 --> 00:45:00,840 When you combine it with your sauce... 869 00:45:02,880 --> 00:45:04,600 ..it's pretty much perfect. 870 00:45:06,800 --> 00:45:10,520 I love that, Pezza. 871 00:45:10,520 --> 00:45:12,200 I absolutely adore it. 872 00:45:12,200 --> 00:45:14,480 That's how you do a cabbage roll. 873 00:45:14,480 --> 00:45:16,320 They're soft. 874 00:45:16,320 --> 00:45:17,800 They've still got the bite to them 875 00:45:17,800 --> 00:45:21,360 and everything is wrapped up in this neat little package. 876 00:45:21,360 --> 00:45:23,120 You've got that bitterness 877 00:45:23,120 --> 00:45:25,120 and the slight astringency from the sauce. 878 00:45:25,120 --> 00:45:27,360 It's as balanced as it gets. 879 00:45:27,360 --> 00:45:29,400 I think it's really good, Pezza. 880 00:45:29,400 --> 00:45:31,200 Thank you. 881 00:45:31,200 --> 00:45:33,240 All the skills that you're learning 882 00:45:33,240 --> 00:45:35,840 through all those harrowing pressure tests 883 00:45:35,840 --> 00:45:37,520 that you've been through, 884 00:45:37,520 --> 00:45:40,120 I can see you extracting every bit of knowledge 885 00:45:40,120 --> 00:45:42,320 that you've been learning through this competition. 886 00:45:42,320 --> 00:45:44,240 I'm getting quite emotional now. 887 00:45:46,360 --> 00:45:49,160 I hope you're really, really proud of yourself. 888 00:45:49,160 --> 00:45:51,200 This is an excellent dish, 889 00:45:51,200 --> 00:45:53,640 and I hope you've got it in your head 890 00:45:53,640 --> 00:45:57,400 that you absolutely belong in this spot. 891 00:45:57,400 --> 00:46:00,000 So, well done. Thanks, Poh. Appreciate it. 892 00:46:00,000 --> 00:46:02,600 Pezza, your dish is fantastic. 893 00:46:02,600 --> 00:46:05,520 It is... It's brilliant. 894 00:46:06,800 --> 00:46:08,240 In fact, I think it wants something. 895 00:46:08,240 --> 00:46:11,400 I'm going to give you a present because... 896 00:46:11,400 --> 00:46:13,680 I don't care. I'm going to do it! 897 00:46:13,680 --> 00:46:16,200 Because, because... 898 00:46:17,640 --> 00:46:20,920 ..you can push the boundary. I love that. 899 00:46:20,920 --> 00:46:22,320 Thank you. 900 00:46:22,320 --> 00:46:23,720 Thanks, chef. 901 00:46:23,720 --> 00:46:28,160 There was a young and dumb 23-year-old guy 902 00:46:28,160 --> 00:46:30,920 from Maitland who reminds me a lot 903 00:46:30,920 --> 00:46:33,600 of a younger version of you, actually. 904 00:46:33,600 --> 00:46:35,280 (LAUGHTER) 905 00:46:35,280 --> 00:46:37,280 It was me. Wow! 906 00:46:37,280 --> 00:46:40,400 I came in the most inexperienced cook 907 00:46:40,400 --> 00:46:43,560 out of anyone in the competition, and I struggled. 908 00:46:43,560 --> 00:46:45,880 But I just kept my head above water. 909 00:46:45,880 --> 00:46:48,080 And I'm starting to feel like 910 00:46:48,080 --> 00:46:51,520 you're getting that momentum that I had. 911 00:46:51,520 --> 00:46:55,760 You know, if you keep cooking like this, 912 00:46:55,760 --> 00:46:57,640 you never know where you'll end up. 913 00:46:57,640 --> 00:47:01,800 You may just end up lifting that trophy. 914 00:47:01,800 --> 00:47:03,600 And that's the ultimate prize. 915 00:47:03,600 --> 00:47:05,360 Well done, mate. Thanks, guys. 916 00:47:05,360 --> 00:47:07,200 Thanks, Pezza! Well done. 917 00:47:10,840 --> 00:47:13,240 Well done, mate. You killed it. 918 00:47:13,240 --> 00:47:14,480 Do you want a salami, man? 919 00:47:14,480 --> 00:47:16,280 No, I'm all good, bro. They're yours. 920 00:47:21,360 --> 00:47:24,200 The Everything Box is designed to challenge you. 921 00:47:24,200 --> 00:47:26,880 And, today, it sure did. 922 00:47:26,880 --> 00:47:29,840 But one of you has done enough to score 923 00:47:29,840 --> 00:47:34,480 a whopping ¤5,000 to spend at Harvey Norman. 924 00:47:34,480 --> 00:47:36,920 This cook took all nine ingredients 925 00:47:36,920 --> 00:47:39,680 and gave us everything we wanted, 926 00:47:39,680 --> 00:47:42,760 but most importantly, we just bloody loved it. 927 00:47:44,160 --> 00:47:45,760 Congratulations... 928 00:47:48,280 --> 00:47:49,880 ..Pezza. 929 00:47:49,880 --> 00:47:51,560 (CHEERING) 930 00:48:01,600 --> 00:48:04,040 Well, Pezza, congratulations 931 00:48:04,040 --> 00:48:07,520 on being the very first member of our top five! 932 00:48:07,520 --> 00:48:09,920 (CHEERING) 933 00:48:14,280 --> 00:48:18,400 Mate, you'll be up on that gantry, safe and sound. 934 00:48:18,400 --> 00:48:22,360 You can start brainstorming purchases for your new kitchen. 935 00:48:22,360 --> 00:48:24,040 Ha-ha-ha-ha! 936 00:48:24,040 --> 00:48:27,960 Everyone else, when I say your name, 937 00:48:27,960 --> 00:48:29,000 step forward. 938 00:48:30,160 --> 00:48:32,760 You're cooking in tomorrow's pressure test. 939 00:48:35,760 --> 00:48:37,520 Sav. 940 00:48:43,200 --> 00:48:44,920 Harry. 941 00:48:48,560 --> 00:48:49,680 Darrsh. 942 00:48:55,240 --> 00:48:57,800 Sav, Harry, Darrsh. 943 00:48:57,800 --> 00:49:01,480 We're beyond looking for good dishes now. 944 00:49:01,480 --> 00:49:04,080 It takes nothing but the best to win this competition. 945 00:49:04,080 --> 00:49:05,520 Focus. 946 00:49:06,760 --> 00:49:08,360 Goodnight. 947 00:49:13,960 --> 00:49:16,560 VOICEOVER: Tomorrow night on MasterChef Australia... 948 00:49:16,560 --> 00:49:19,800 Please welcome Guillaume Brahimi. 949 00:49:19,800 --> 00:49:22,720 (CHEERING) 950 00:49:22,720 --> 00:49:26,960 ..one dish stands between them and the top five. 951 00:49:30,560 --> 00:49:34,040 GUILLAUME BRAHIMI: It's a dish made for the King of France. 952 00:49:34,040 --> 00:49:35,760 Wow. 953 00:49:35,760 --> 00:49:41,280 Today, you'll be making not just one perfect plate, but five. 954 00:49:41,280 --> 00:49:43,480 (ALL EXCLAIM) 955 00:49:43,480 --> 00:49:45,840 Today is going to be a tough day at the office.