1 00:00:01,000 --> 00:00:03,480 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,480 --> 00:00:06,520 Josh Niland! (CHEERING AND APPLAUSE) 3 00:00:06,520 --> 00:00:09,760 ..his fish butchery is first-class. 4 00:00:09,760 --> 00:00:12,440 HARRY: Josh is like a surgeon. It's incredible. 5 00:00:12,440 --> 00:00:14,400 And his pressure test? 6 00:00:14,400 --> 00:00:16,080 A work of art. 7 00:00:16,080 --> 00:00:17,680 JOSH NILAND: Flounder Kandinsky. 8 00:00:17,680 --> 00:00:19,040 Oh! (LAUGHS) 9 00:00:19,040 --> 00:00:20,840 No way! 10 00:00:20,840 --> 00:00:24,840 They were all fangirling over the fish guru. 11 00:00:24,840 --> 00:00:26,000 (GIGGLES) 12 00:00:26,000 --> 00:00:27,760 When your food idol comes to your bench and tells you 13 00:00:27,760 --> 00:00:29,960 to hurry up, you hurry up. 14 00:00:29,960 --> 00:00:32,760 But Harry swam against the tide... 15 00:00:32,760 --> 00:00:36,760 Such an odd choice to pick that piece of the rack. 16 00:00:36,760 --> 00:00:37,920 Yeah. 17 00:00:37,920 --> 00:00:40,680 ..and said farewell to the MasterChef kitchen. 18 00:00:40,680 --> 00:00:43,160 The highlight for me isn't a moment or a thing - 19 00:00:43,160 --> 00:00:44,440 it's just the people. 20 00:00:44,440 --> 00:00:47,160 At the end of the day, that's what I'll be grateful for the most. 21 00:00:48,880 --> 00:00:50,200 Tonight, 22 00:00:50,200 --> 00:00:51,400 the tables... 23 00:00:52,600 --> 00:00:53,680 ..are turned. 24 00:00:53,680 --> 00:00:56,240 (CHEERING AND APPLAUSE) 25 00:00:56,240 --> 00:00:57,360 Yes! 26 00:01:14,280 --> 00:01:15,520 (GASPS) 27 00:01:15,520 --> 00:01:17,360 ALL: Oh! 28 00:01:17,360 --> 00:01:18,720 Yeah! 29 00:01:20,680 --> 00:01:22,200 What?! 30 00:01:23,640 --> 00:01:25,400 Interesting. 31 00:01:25,400 --> 00:01:26,680 Very interesting. 32 00:01:27,800 --> 00:01:29,280 Everyone except for Sofia, 33 00:01:29,280 --> 00:01:31,960 who looks like the best bond villain, actually, 34 00:01:31,960 --> 00:01:35,120 they're in their chef whites, and I'm just thinking, "Ha-ha! 35 00:01:35,120 --> 00:01:36,640 "What's up?" 36 00:01:36,640 --> 00:01:38,120 The plot thickens. 37 00:01:38,120 --> 00:01:40,200 The plot does thicken. 38 00:01:40,200 --> 00:01:42,320 Morning, everyone. CONTESTANTS: Morning, Poh. 39 00:01:42,320 --> 00:01:44,000 Morning, Poh. 40 00:01:44,000 --> 00:01:45,200 (LAUGHTER) 41 00:01:46,680 --> 00:01:47,760 Sav, Pezza, Nat, 42 00:01:47,760 --> 00:01:51,280 today is not going to be any ordinary day. 43 00:01:51,280 --> 00:01:53,840 We thought you deserved a little bit of fun, 44 00:01:53,840 --> 00:01:55,920 starting now. 45 00:01:55,920 --> 00:01:57,040 Nice. 46 00:01:57,040 --> 00:01:59,880 Please welcome back your fellow contestants! 47 00:01:59,880 --> 00:02:02,840 What?! (CHEERING AND APPLAUSE) 48 00:02:15,400 --> 00:02:16,960 PEZZA: (CHUCKLES) How good is that? 49 00:02:16,960 --> 00:02:19,400 See all my ex-contestants, my mates, 50 00:02:19,400 --> 00:02:22,360 they're all in the house, and, yeah, look, I've missed them all. 51 00:02:22,360 --> 00:02:24,280 It's been sad to see them go, but they're back. 52 00:02:24,280 --> 00:02:25,360 It's great. 53 00:02:25,360 --> 00:02:27,760 Hey, welcome back, everybody! 54 00:02:27,760 --> 00:02:29,720 (CHEERING AND APPLAUSE) 55 00:02:34,280 --> 00:02:37,320 It is so good to see you all. 56 00:02:37,320 --> 00:02:38,800 But you've had your moment - 57 00:02:38,800 --> 00:02:40,200 head on up to the gantry. 58 00:02:40,200 --> 00:02:42,640 We've got business. (CHEERING AND APPLAUSE) 59 00:02:47,120 --> 00:02:50,440 OK, you must be champing at the bit to find out 60 00:02:50,440 --> 00:02:52,200 what we're going to be doing today. 61 00:02:54,720 --> 00:02:58,200 You guys are going to love this 62 00:02:58,200 --> 00:03:02,120 because, in round one of today's challenge, 63 00:03:02,120 --> 00:03:03,760 you won't be cooking. 64 00:03:06,760 --> 00:03:08,440 These guys will be! 65 00:03:08,440 --> 00:03:10,480 (CHEERING AND APPLAUSE) 66 00:03:10,480 --> 00:03:11,880 Nice. 67 00:03:14,280 --> 00:03:15,760 Yes! 68 00:03:17,080 --> 00:03:19,720 And clearly, they can't judge their own food. 69 00:03:21,240 --> 00:03:22,480 So, guess what that means. 70 00:03:23,800 --> 00:03:25,920 We're swapping places! 71 00:03:25,920 --> 00:03:28,040 (LAUGHTER AND CHEERING) 72 00:03:28,040 --> 00:03:29,320 Yes! 73 00:03:29,320 --> 00:03:30,760 (LAUGHS) Yes! 74 00:03:30,760 --> 00:03:32,760 It is payback time, baby. 75 00:03:32,760 --> 00:03:35,800 And we get to judge the judges. 76 00:03:35,800 --> 00:03:36,880 Yeah, I can't wait. 77 00:03:36,880 --> 00:03:38,440 It's gonna be fun. 78 00:03:38,440 --> 00:03:41,200 So, get those aprons off, and come over here with me. 79 00:03:41,200 --> 00:03:42,680 And you three? Get. 80 00:03:42,680 --> 00:03:44,840 Yes! (CHEERING AND APPLAUSE) 81 00:03:49,320 --> 00:03:50,720 (LAUGHTER) 82 00:03:53,480 --> 00:03:54,760 Thank you. 83 00:03:56,000 --> 00:03:58,360 You guys are in for a doozy. (LAUGHTER) 84 00:03:59,360 --> 00:04:02,640 Just remember, there's a few more challenges to go. 85 00:04:02,640 --> 00:04:05,080 (LAUGHTER) 86 00:04:05,080 --> 00:04:07,160 Nat, time for a little bit of revenge. 87 00:04:07,160 --> 00:04:09,600 How are you feeling? Oh, I cannot wait. 88 00:04:09,600 --> 00:04:13,520 I'm gonna put these guys into some serious, like, fifth gear. 89 00:04:13,520 --> 00:04:14,920 (LAUGHTER) 90 00:04:16,120 --> 00:04:18,480 Pezza, how does it feel being a judge? 91 00:04:18,480 --> 00:04:21,400 Oh, I'm loving it. (LAUGHTER) 92 00:04:21,400 --> 00:04:23,200 All I can say to you guys, 93 00:04:23,200 --> 00:04:25,840 the food today will want to be fan-tas-tique! 94 00:04:25,840 --> 00:04:27,560 (CHEERING, LAUGHTER) 95 00:04:35,480 --> 00:04:37,080 Is he having a laugh? 96 00:04:37,080 --> 00:04:39,240 Pezza! 97 00:04:39,240 --> 00:04:40,720 NAT: Oh! 98 00:04:40,720 --> 00:04:42,840 How does it feel to be over that side, Jean-Christophe? 99 00:04:42,840 --> 00:04:45,600 Um, actually, to be honest with you, 100 00:04:45,600 --> 00:04:47,760 it's quite intimidating. 101 00:04:47,760 --> 00:04:49,400 SAV: Yeah. "Quite"! 102 00:04:49,400 --> 00:04:52,240 Yeah. Yeah. 103 00:04:52,240 --> 00:04:54,640 It's only taken you a whole season to realise it. 104 00:04:54,640 --> 00:04:56,080 Yeah. (LAUGHTER) 105 00:04:56,080 --> 00:04:57,840 Poh. Yes. 106 00:04:57,840 --> 00:04:59,680 Are you having flashbacks? Yes. 107 00:04:59,680 --> 00:05:01,440 (LAUGHTER) 108 00:05:01,440 --> 00:05:03,760 Good or bad? Both. 109 00:05:03,760 --> 00:05:06,440 Let's see if Auntie Poh's still got it, hey? 110 00:05:06,440 --> 00:05:07,800 Ha-ha-ha! 111 00:05:09,320 --> 00:05:12,920 In the first round, Poh, Jean-Christophe and Andy 112 00:05:12,920 --> 00:05:16,600 will have to cook in a classic mystery box challenge. 113 00:05:16,600 --> 00:05:18,240 (CHEERING AND APPLAUSE) 114 00:05:20,640 --> 00:05:21,880 You know the drill. 115 00:05:21,880 --> 00:05:24,920 Head to your benches, and let's see what you'll be cooking with. 116 00:05:24,920 --> 00:05:26,440 (CHEERING AND APPLAUSE) 117 00:05:26,440 --> 00:05:27,680 (LAUGHTER) 118 00:05:29,440 --> 00:05:31,920 Oh, my God, it's gonna be so exciting to see 119 00:05:31,920 --> 00:05:33,720 the three judges cook. 120 00:05:33,720 --> 00:05:37,200 I'm really happy because I can learn a lot from them. 121 00:05:37,200 --> 00:05:39,600 Oh! Old friend. 122 00:05:39,600 --> 00:05:40,920 My enemy. 123 00:05:42,720 --> 00:05:46,040 Alright, judges, you can lift your lids... 124 00:05:49,200 --> 00:05:50,360 ..now. 125 00:05:50,360 --> 00:05:52,400 ALL: Ooh! 126 00:05:54,040 --> 00:05:55,880 NAT: That looks kind of easy, doesn't it? 127 00:05:55,880 --> 00:05:57,040 PEZZA: Yeah. 128 00:05:57,040 --> 00:05:59,440 You guys should recognise all of these. 129 00:06:00,640 --> 00:06:03,080 This is the Best Of Box. 130 00:06:03,080 --> 00:06:06,880 These are all ingredients that have featured in mystery boxes 131 00:06:06,880 --> 00:06:09,120 throughout the competition so far. 132 00:06:09,120 --> 00:06:10,480 Wow. 133 00:06:11,760 --> 00:06:14,920 OK. OK, OK, OK. 134 00:06:14,920 --> 00:06:16,400 Judges, 135 00:06:16,400 --> 00:06:18,560 you will have 60 minutes. 136 00:06:18,560 --> 00:06:21,080 Ah! Oh! 137 00:06:22,960 --> 00:06:24,400 You should all know the rules. 138 00:06:24,400 --> 00:06:26,200 But, Andy, go on, give them to us. 139 00:06:26,200 --> 00:06:27,520 What did you say? 60 minutes? 140 00:06:27,520 --> 00:06:29,880 Pantry, garden fully open? 141 00:06:29,880 --> 00:06:31,200 No! (LAUGHTER) 142 00:06:31,200 --> 00:06:33,640 Nice try. Nice try. 143 00:06:33,640 --> 00:06:36,920 And what have we got to use - one or more of the mystery box 144 00:06:36,920 --> 00:06:38,880 under-bench staples? 145 00:06:38,880 --> 00:06:40,480 Bring us a... 146 00:06:40,480 --> 00:06:42,680 Delicious! ..there you go, dish. 147 00:06:42,680 --> 00:06:44,680 And you get... What do we get? 148 00:06:44,680 --> 00:06:46,400 Eternal glory. 149 00:06:46,400 --> 00:06:48,800 Yeah! Woo! 150 00:06:48,800 --> 00:06:49,800 Yes! 151 00:06:49,800 --> 00:06:52,760 Time to put your money where your mouths are. 152 00:06:52,760 --> 00:06:54,160 Who wants to do the honours? 153 00:06:54,160 --> 00:06:56,240 All three of us. (CHUCKLES) All three of us. 154 00:06:56,240 --> 00:06:58,040 If you can time it, I'll count you in. 155 00:06:58,040 --> 00:06:59,800 Three, two, one. 156 00:06:59,800 --> 00:07:01,440 OTHERS: Your time starts now! 157 00:07:01,440 --> 00:07:04,080 (CHEERING AND APPLAUSE) 158 00:07:06,360 --> 00:07:08,840 Jean-Christophe! Move, move, move, move, move, move, move! 159 00:07:15,640 --> 00:07:17,160 (CLATTERING) 160 00:07:17,160 --> 00:07:19,360 (CHEERING) 161 00:07:19,360 --> 00:07:21,040 Hey! Andy! 162 00:07:21,040 --> 00:07:22,320 Oh, he's rusty. 163 00:07:22,320 --> 00:07:24,840 Whew! 164 00:07:24,840 --> 00:07:27,360 OK, what am I gonna use? 165 00:07:27,360 --> 00:07:29,760 Or what am I not gonna use? 166 00:07:30,880 --> 00:07:33,640 Andy, Andy, Andy. Hello, hello, hello! 167 00:07:35,120 --> 00:07:37,400 How are you feeling, Andy? I feel good. 168 00:07:37,400 --> 00:07:39,200 It's good to be back behind the stoves in this place. 169 00:07:39,200 --> 00:07:41,320 It's been a while. What's your dish? 170 00:07:41,320 --> 00:07:44,960 So, I'm going to do a butterflied barbecue quail. 171 00:07:44,960 --> 00:07:47,440 I'm going to make an apple caramel 172 00:07:47,440 --> 00:07:49,600 and glaze that while it's on the hibachi, 173 00:07:49,600 --> 00:07:51,920 and then make a salsa from the charred radicchio, 174 00:07:51,920 --> 00:07:56,760 spring onions, pickled chilli, pickled apple and toasted pine nuts. 175 00:07:56,760 --> 00:07:59,080 Yeah, this is, like, full duxi dish - 176 00:07:59,080 --> 00:08:02,440 punchy, charry, sweet, sour, bitter. 177 00:08:02,440 --> 00:08:03,600 All the good stuff. 178 00:08:03,600 --> 00:08:05,280 Sav, what do you think of the dish choice? 179 00:08:05,280 --> 00:08:08,040 Well, look, I think there's promise there, 180 00:08:08,040 --> 00:08:10,760 but we shall see, I think. 181 00:08:10,760 --> 00:08:12,640 Is this meant to intimidate me? 182 00:08:12,640 --> 00:08:15,040 (LAUGHS) Yeah! Yep. Yes. 183 00:08:15,040 --> 00:08:17,280 What's the cook going to be like on the quail, Andy? 184 00:08:17,280 --> 00:08:19,120 Ah, the breast will be nice and medium rare, 185 00:08:19,120 --> 00:08:21,000 and the legs will be more medium. 186 00:08:22,120 --> 00:08:23,880 DARRSH: Andy's doing a hibachi quail, 187 00:08:23,880 --> 00:08:25,600 and this is really interesting 188 00:08:25,600 --> 00:08:28,160 because using a hibachi to cook quail, 189 00:08:28,160 --> 00:08:30,160 which is already notoriously hard to cook, 190 00:08:30,160 --> 00:08:33,320 there's so many things that could go wrong. 191 00:08:33,320 --> 00:08:34,480 Could dry it out, 192 00:08:34,480 --> 00:08:37,320 the leg meat sometimes doesn't cook through with the bone. 193 00:08:37,320 --> 00:08:40,920 So, if he can't pull this off, and he serves up raw or dry meat, 194 00:08:40,920 --> 00:08:42,680 I don't know. 195 00:08:46,720 --> 00:08:48,560 Almost 50 minutes to go, guys. 196 00:08:52,800 --> 00:08:54,240 What's Poh doing? 197 00:08:54,240 --> 00:08:55,880 GILLIAN: I don't know. She's got, like... 198 00:08:55,880 --> 00:08:58,640 Doing, like, a prawn stock, quail, with a smoker going. 199 00:08:58,640 --> 00:09:00,640 Doing, like, so many different things right now. 200 00:09:00,640 --> 00:09:02,280 Yeah, I'm so intrigued. 201 00:09:02,280 --> 00:09:05,040 I'm gonna do smoked quail dumplings 202 00:09:05,040 --> 00:09:07,600 with a prawn crumble 203 00:09:07,600 --> 00:09:10,280 and apple-skin sauce. 204 00:09:10,280 --> 00:09:11,640 That's what I'm doing. 205 00:09:11,640 --> 00:09:16,360 Prawn and apple skin sauce - it is definitely a weird creation. 206 00:09:16,360 --> 00:09:19,880 I don't know if it's something. I'd immediately gravitate towards, 207 00:09:19,880 --> 00:09:21,240 or the idea of it. 208 00:09:21,240 --> 00:09:23,960 But if anybody's going to pull off something this crazy, 209 00:09:23,960 --> 00:09:25,680 it's got to be Poh. 210 00:09:25,680 --> 00:09:26,800 Poh-Poh. 211 00:09:26,800 --> 00:09:28,920 Oh, my God, go away! (OTHERS LAUGH) 212 00:09:28,920 --> 00:09:30,840 No, we won't. We will not. Ooh! 213 00:09:30,840 --> 00:09:35,320 Poh, we have had some ripper dumplings this season. 214 00:09:35,320 --> 00:09:38,040 Yeah. Are yours going to be the best we've seen so far? 215 00:09:38,040 --> 00:09:40,000 I feel like my dumplings are going to be the best dumplings 216 00:09:40,000 --> 00:09:42,640 you've seen this season. Wow, that's cold. 217 00:09:42,640 --> 00:09:44,200 A little bit of a... That's a big call. 218 00:09:44,200 --> 00:09:45,960 I'm putting everything on the line today. 219 00:09:45,960 --> 00:09:48,840 I feel like I've really got to prove my spot 220 00:09:48,840 --> 00:09:50,320 in the judging panel. (LAUGHS) 221 00:09:51,960 --> 00:09:55,160 I'm just worried that, to make the best dumplings, 222 00:09:55,160 --> 00:09:57,680 your bench is very, very messy. 223 00:09:57,680 --> 00:09:58,920 I'm so sorry, Nat. 224 00:09:58,920 --> 00:10:00,480 I'm really sorry, Nat. 225 00:10:01,720 --> 00:10:03,680 These had better be the best dumplings we've ever had, Poh. 226 00:10:03,680 --> 00:10:05,960 I promise they will be, Sav. OTHERS: Good luck, Poh. 227 00:10:05,960 --> 00:10:08,680 Thank you. Best dumplings. Let's go. 228 00:10:08,680 --> 00:10:11,280 The dumplings are going to have a really unique fold, 229 00:10:11,280 --> 00:10:15,280 so I feel like that's maybe my secret weapon today. 230 00:10:15,280 --> 00:10:17,520 I've got 16 minutes to get it done. 231 00:10:17,520 --> 00:10:20,160 It's going to be a push, as per uzhe, 232 00:10:20,160 --> 00:10:21,480 because that's the Poh tradition. 233 00:10:21,480 --> 00:10:23,440 But what can I do? 234 00:10:23,440 --> 00:10:25,960 I just have to be confident that I can do it. 235 00:10:27,280 --> 00:10:29,000 Uh, no. No, no, no, no. 236 00:10:30,440 --> 00:10:32,040 Where? What am I doing?! 237 00:10:35,960 --> 00:10:38,040 Well, what we need is, uh... 238 00:10:38,040 --> 00:10:41,200 Oh, this guy is...this guy is fun to watch. 239 00:10:41,200 --> 00:10:43,080 SNEZANA: Is this how we look in the kitchen? 240 00:10:43,080 --> 00:10:44,480 Oh, Chef! 241 00:10:45,880 --> 00:10:47,440 Oh. (JAR SMASHES) 242 00:10:47,440 --> 00:10:48,840 ANDY: Oh! Hey! 243 00:10:50,840 --> 00:10:55,440 Jean-Christophe is a liability in this kitchen right now. 244 00:10:55,440 --> 00:10:59,080 Honestly, he is just running around like a headless chook. It's crazy. 245 00:11:03,600 --> 00:11:05,480 Oh! 246 00:11:05,480 --> 00:11:07,360 Why doesn't this fit on there? 247 00:11:08,800 --> 00:11:10,440 Where's the plug? Plug, plug, plug. 248 00:11:11,720 --> 00:11:14,320 Jean-Christophe is just a wild card, 249 00:11:14,320 --> 00:11:16,400 and I love him for it, 250 00:11:16,400 --> 00:11:18,240 but I don't even know what you're making. 251 00:11:18,240 --> 00:11:21,960 He's got a bunch of apples, and he's got pantry staples. 252 00:11:21,960 --> 00:11:23,240 There we are. 253 00:11:23,240 --> 00:11:25,840 And he's running around frantically. 254 00:11:27,520 --> 00:11:29,360 I don't know what Jean-Christophe is doing. 255 00:11:29,360 --> 00:11:30,960 I'm stressed for him! 256 00:11:32,200 --> 00:11:34,880 Yes? Bonjour. 257 00:11:34,880 --> 00:11:38,000 We're making a burger. 258 00:11:38,000 --> 00:11:39,320 No, I'm not. 259 00:11:39,320 --> 00:11:42,400 Um, I'm gonna make something very French. 260 00:11:42,400 --> 00:11:44,560 I am making a tarte Tatin. 261 00:11:47,880 --> 00:11:50,040 Oh! Shit. 262 00:11:50,040 --> 00:11:53,240 Jean-Christophe has barely cracked an egg open. 263 00:11:53,240 --> 00:11:54,360 Cooking. 264 00:11:54,360 --> 00:11:57,280 So, where's the tarte Tatin gonna come from? 265 00:11:57,280 --> 00:11:59,120 Like, he's not even peeled the apples yet, 266 00:11:59,120 --> 00:12:01,120 and he's still dancing around. Keep going. 267 00:12:01,120 --> 00:12:02,160 I'm worried for him. 268 00:12:02,160 --> 00:12:04,760 I don't know if he's actually going to have a dish at the end of this. 269 00:12:04,760 --> 00:12:06,400 Come on, keep going. 270 00:12:13,160 --> 00:12:16,040 Listen up, judges, you've got 42 minutes left on the clock! 271 00:12:17,600 --> 00:12:19,480 We want the best dishes that you can bring us, 272 00:12:19,480 --> 00:12:21,560 and your reputation's on the line! 273 00:12:21,560 --> 00:12:23,960 Sold! (CHEERING AND APPLAUSE) 274 00:12:32,960 --> 00:12:36,680 Right, guys, what an incredible challenge. 275 00:12:36,680 --> 00:12:39,800 We have three professional, incredible cooks 276 00:12:39,800 --> 00:12:42,560 in the MasterChef kitchen today. 277 00:12:42,560 --> 00:12:44,600 What do you guys want to see today? 278 00:12:44,600 --> 00:12:47,280 What makes the professionals as good as they are 279 00:12:47,280 --> 00:12:48,480 is decision-making. 280 00:12:48,480 --> 00:12:52,120 So I want to see the smart choices that they make 281 00:12:52,120 --> 00:12:53,320 and if it's going to work out. 282 00:12:53,320 --> 00:12:54,520 So, yeah. 283 00:12:54,520 --> 00:12:55,920 What don't you want to see? 284 00:12:55,920 --> 00:12:58,160 I don't want them to be playing it too safe. 285 00:12:58,160 --> 00:13:01,080 Because they're professional chefs, I want to see them stand out. 286 00:13:01,080 --> 00:13:02,600 Yeah. 287 00:13:02,600 --> 00:13:05,320 PEZZA: I just don't want to see overcooked or undercooked protein. 288 00:13:05,320 --> 00:13:06,440 It's got to be perfect. 289 00:13:06,440 --> 00:13:09,120 We expect high standards, so it should be really high today. 290 00:13:10,480 --> 00:13:13,480 Jean-Christophe is doing an apple tarte Tatin 291 00:13:13,480 --> 00:13:16,000 with some sort of ice-cream. 292 00:13:16,000 --> 00:13:20,920 This is absolutely not how I imagine Jean-Christophe to be. 293 00:13:20,920 --> 00:13:24,400 Jugs, where are they? Where are the jugs?! 294 00:13:24,400 --> 00:13:26,880 I really believe that Jean-Christophe 295 00:13:26,880 --> 00:13:28,680 is not getting anything on a plate today. 296 00:13:28,680 --> 00:13:30,280 Right, now. 297 00:13:30,280 --> 00:13:31,800 Let's be serious now. 298 00:13:31,800 --> 00:13:36,200 So, I'm just about to laminate the puff pastry, 299 00:13:36,200 --> 00:13:37,640 the rough puff pastry. 300 00:13:37,640 --> 00:13:39,320 And that will take me about four hours 301 00:13:39,320 --> 00:13:43,760 to get something near as crispy as a proper puff pastry. 302 00:13:47,960 --> 00:13:50,160 Are you having fun yet, judges? 303 00:13:50,160 --> 00:13:51,800 30 minutes to go! 304 00:13:51,800 --> 00:13:54,360 30 minutes?! (CHEERING AND APPLAUSE) 305 00:13:58,640 --> 00:14:00,400 Argh! 30 minutes! 306 00:14:00,400 --> 00:14:02,240 How am I going to do that?! 307 00:14:02,240 --> 00:14:05,480 30 minutes to go. I mean, he's not left himself any time 308 00:14:05,480 --> 00:14:07,840 to get these tarte Tatin in the oven and cooked. 309 00:14:07,840 --> 00:14:09,480 Here we are. 310 00:14:09,480 --> 00:14:12,240 GILLIAN: Let's go, JC! In the oven! 311 00:14:12,240 --> 00:14:14,520 Please, please, I beg you. 312 00:14:14,520 --> 00:14:16,920 And I kiss you every... every one of you. 313 00:14:19,840 --> 00:14:22,000 Andy, you cook so chilled. 314 00:14:22,000 --> 00:14:23,280 Hey? You're very calm. 315 00:14:23,280 --> 00:14:25,680 Yeah, you're too calm, mate. What were you expecting? 316 00:14:25,680 --> 00:14:27,240 (LAUGHS) 317 00:14:27,240 --> 00:14:30,200 Andy knows, he's a veteran in the kitchen. 318 00:14:30,200 --> 00:14:32,240 You can tell he knows his way around the kitchen, 319 00:14:32,240 --> 00:14:33,760 where the things are. 320 00:14:33,760 --> 00:14:37,040 He's comfortable, and he's smashing it. 321 00:14:37,040 --> 00:14:38,840 Have you used a hibachi before? 322 00:14:38,840 --> 00:14:41,440 No, never. Any tips? 323 00:14:41,440 --> 00:14:44,080 The biggest thing with the quail is the breasts cook quicker 324 00:14:44,080 --> 00:14:46,560 than the legs, so you want that breast meat to be nice and pink 325 00:14:46,560 --> 00:14:50,080 and medium rare, and the legs to be a little bit more done. 326 00:14:50,080 --> 00:14:52,240 So, monitoring the heat on the hibachi, 327 00:14:52,240 --> 00:14:56,240 making sure that you get good colour, with the flesh just cooked perfectly. 328 00:14:56,240 --> 00:15:00,360 One, two, three, four, five, and maybe... 329 00:15:00,360 --> 00:15:02,760 Five will do, maybe six. That can go. 330 00:15:02,760 --> 00:15:04,160 Don't look at my bench. 331 00:15:04,160 --> 00:15:05,720 (LAUGHTER) 332 00:15:05,720 --> 00:15:07,440 Do as I say, not as I do. 333 00:15:09,800 --> 00:15:11,280 Come on, sauce. 334 00:15:11,280 --> 00:15:15,080 ALEX: Prawn and apple skin sauce is definitely a creation 335 00:15:15,080 --> 00:15:19,080 that I have never heard of, so I'm really curious to see 336 00:15:19,080 --> 00:15:22,440 how this works and where it ties in with everything else. 337 00:15:22,440 --> 00:15:24,440 Nearly done with my sauce. 338 00:15:24,440 --> 00:15:27,000 Judges, you have 20 minutes to go! 339 00:15:27,000 --> 00:15:29,480 20?! (CHEERING AND APPLAUSE) 340 00:15:34,560 --> 00:15:35,960 No! 341 00:15:35,960 --> 00:15:38,520 Poh looks like what I can only imagine myself looked like 342 00:15:38,520 --> 00:15:39,960 in that kitchen. 343 00:15:39,960 --> 00:15:42,680 She's a little stressed. She's quite here-there-everywhere. 344 00:15:42,680 --> 00:15:45,520 What am I doing? What am I doing? 345 00:15:45,520 --> 00:15:47,840 No, I'm gonna have to start crimping. 346 00:15:47,840 --> 00:15:51,960 It's basically a square dumpling with four petals coming out of it. 347 00:15:51,960 --> 00:15:53,840 It's really, really intricate. 348 00:15:53,840 --> 00:15:56,720 Like, you need very good dexterity to do it. 349 00:15:56,720 --> 00:16:00,360 So, let's hope I can pull it off when I'm all shaky and stuff. 350 00:16:04,160 --> 00:16:05,920 The crimping is happening. (GASPS) 351 00:16:05,920 --> 00:16:08,240 Oh, my God. 352 00:16:08,240 --> 00:16:09,480 Poh! 353 00:16:09,480 --> 00:16:12,640 Looking at these expert cooks, 354 00:16:12,640 --> 00:16:15,160 they turn all that chaos 355 00:16:15,160 --> 00:16:17,800 into delicacy and beautifulness. 356 00:16:17,800 --> 00:16:20,360 Like Poh, making these tiny dumplings 357 00:16:20,360 --> 00:16:22,000 and folding them. 358 00:16:22,000 --> 00:16:23,720 And it's artistic. 359 00:16:23,720 --> 00:16:25,640 I'm like, "Wow." 360 00:16:27,040 --> 00:16:28,960 SOFIA: My fellow judges and I 361 00:16:28,960 --> 00:16:30,840 cannot wait to try your dishes! 362 00:16:30,840 --> 00:16:32,640 Five minutes left! 363 00:16:32,640 --> 00:16:35,120 Let's go! (CHEERING AND APPLAUSE) 364 00:16:37,040 --> 00:16:38,960 Yeah. 365 00:16:40,160 --> 00:16:41,920 Yes, Poh! 366 00:16:43,720 --> 00:16:45,200 Good work, Poh! 367 00:16:45,200 --> 00:16:48,320 DARRSH: Jean-Christophe is moving on to some, like, spun sugar 368 00:16:48,320 --> 00:16:49,560 or caramel type thing. 369 00:16:49,560 --> 00:16:52,320 The problem with that is Jean-Christophe has no time left 370 00:16:52,320 --> 00:16:55,640 and he's just sitting there trying to make these little pretty nets. 371 00:16:55,640 --> 00:16:56,720 Come on, Chef! 372 00:16:56,720 --> 00:16:59,840 He needs to get his tarte Tatin out of the oven and plate it up. 373 00:16:59,840 --> 00:17:02,800 But he's not left himself much room here. 374 00:17:02,800 --> 00:17:05,480 One minute to go! 375 00:17:05,480 --> 00:17:06,880 (CHEERING AND APPLAUSE) 376 00:17:06,880 --> 00:17:09,080 Yeah! 377 00:17:10,680 --> 00:17:13,040 Come on, Chefs! Get it on the plate. 378 00:17:13,040 --> 00:17:15,120 (WHOOPING) 379 00:17:16,160 --> 00:17:17,760 Put it on the plate! 380 00:17:17,760 --> 00:17:19,720 Come on, guys! Come on! 381 00:17:19,720 --> 00:17:22,000 Oh, wow! Yes, Chef! 382 00:17:22,000 --> 00:17:23,880 Come on, Chef! 383 00:17:23,880 --> 00:17:25,280 Come on, Chef! 384 00:17:30,200 --> 00:17:32,480 Yes! (CHEERING) 385 00:17:35,360 --> 00:17:37,280 Gantry, judges, 386 00:17:37,280 --> 00:17:38,960 here we go! 387 00:17:38,960 --> 00:17:41,120 ALL: Ten, nine, 388 00:17:41,120 --> 00:17:42,720 eight, seven, 389 00:17:42,720 --> 00:17:44,840 six, five. 390 00:17:44,840 --> 00:17:46,600 four, three, 391 00:17:46,600 --> 00:17:48,600 two, one! 392 00:17:48,600 --> 00:17:50,680 (CHEERING AND APPLAUSE) 393 00:17:54,200 --> 00:17:56,440 (WHOOPING) Yes! 394 00:18:01,000 --> 00:18:03,000 Well, that was fun. 395 00:18:03,000 --> 00:18:05,080 At least it was for us. (LAUGHS) 396 00:18:06,480 --> 00:18:09,400 Remember, nothing but glory on the line today. 397 00:18:11,000 --> 00:18:13,800 The dish that we'd like to taste is Poh's. 398 00:18:13,800 --> 00:18:15,480 (CHEERING AND APPLAUSE) 399 00:18:16,720 --> 00:18:18,920 It feels so weird. 400 00:18:21,240 --> 00:18:23,480 Oh, my God! Feels so weird. NAT: Oh, hi, Poh. 401 00:18:24,680 --> 00:18:27,600 The gloss on that! Oh, my God. 402 00:18:29,320 --> 00:18:31,160 Oh, here comes the artist. 403 00:18:32,480 --> 00:18:34,520 You truly are an artist, Poh. 404 00:18:37,480 --> 00:18:39,880 Well, Poh, what have you made for us? 405 00:18:39,880 --> 00:18:43,160 I've made a Smoked Quail Dumpling... 406 00:18:44,600 --> 00:18:49,520 ..with Caramelised Prawn and Apple Skin Sauce. 407 00:18:51,880 --> 00:18:53,520 It looks beautiful. 408 00:18:55,160 --> 00:18:57,240 I'm going to take the bigger one. Sorry. 409 00:19:11,120 --> 00:19:12,720 Poh... Yes? 410 00:19:12,720 --> 00:19:14,320 ..how many people at home do you think have made 411 00:19:14,320 --> 00:19:16,360 a prawn and apple sauce? 412 00:19:16,360 --> 00:19:19,280 Uh, none. (LAUGHTER) 413 00:19:19,280 --> 00:19:22,760 I think that's why they call you the Mystery Box Queen. 414 00:19:22,760 --> 00:19:25,760 Wow. (CHEERING AND APPLAUSE) 415 00:19:28,760 --> 00:19:31,440 Everything about this dish is so, so good. 416 00:19:31,440 --> 00:19:33,800 Like, dumpling wrappers - 417 00:19:33,800 --> 00:19:35,960 they're so perfectly translucent. 418 00:19:35,960 --> 00:19:37,920 I love them so much. 419 00:19:37,920 --> 00:19:39,760 Thank you. 420 00:19:39,760 --> 00:19:43,640 Poh, to be one of the few that's eaten one of your dumplings, 421 00:19:43,640 --> 00:19:46,560 it's an absolute privilege and honour, 422 00:19:46,560 --> 00:19:49,000 because that is just stunning. 423 00:19:49,000 --> 00:19:52,080 I think my favourite thing is that it's got guts, 424 00:19:52,080 --> 00:19:55,200 and it's so savoury, but it's still so light. 425 00:19:55,200 --> 00:19:57,040 It's a delight. Thank you. 426 00:19:57,040 --> 00:19:59,080 Thank you, Sav. 427 00:20:00,520 --> 00:20:02,240 Uh, Poh... Yes, Pez. 428 00:20:02,240 --> 00:20:04,600 ..my big question was - 429 00:20:04,600 --> 00:20:07,240 was the flavour going to match the beautiful plate of food? 430 00:20:09,680 --> 00:20:12,080 And I think it was better than the look of the food. 431 00:20:12,080 --> 00:20:14,280 The taste, it was spectacular. It really was. 432 00:20:14,280 --> 00:20:17,160 (CHEERING AND APPLAUSE) Thank you. 433 00:20:19,920 --> 00:20:21,560 Go, Poh! 434 00:20:31,320 --> 00:20:35,160 The dish we'd like to try belongs to Jean-Christophe. 435 00:20:35,160 --> 00:20:38,040 (CHEERING AND APPLAUSE) 436 00:20:45,360 --> 00:20:48,240 How are you? NAT: Oh, wow! 437 00:20:50,080 --> 00:20:52,080 Jean-Christophe, would you like to tell us what you made 438 00:20:52,080 --> 00:20:53,760 for us today? 439 00:20:53,760 --> 00:20:55,720 I've made a Tarte Tatin... 440 00:20:57,440 --> 00:21:01,680 ..with a Spiced Ice-cream and a little bit of... 441 00:21:02,960 --> 00:21:04,360 ..caramel top. 442 00:21:05,560 --> 00:21:08,040 Jean-Christophe, how did you find your first cook 443 00:21:08,040 --> 00:21:09,880 in the MasterChef kitchen? 444 00:21:09,880 --> 00:21:11,840 Um, how can I say that? 445 00:21:11,840 --> 00:21:13,120 Uh...bloody hard. 446 00:21:13,120 --> 00:21:14,880 (LAUGHTER) 447 00:21:14,880 --> 00:21:18,200 I've had the privilege to cook around the world, more or less. 448 00:21:18,200 --> 00:21:20,520 And this is quite tough. 449 00:21:20,520 --> 00:21:21,680 Let's taste it, then. 450 00:21:21,680 --> 00:21:23,840 Enjoy it, by the way. 451 00:21:30,040 --> 00:21:32,080 Oh! (APPLAUSE) 452 00:21:35,600 --> 00:21:37,200 Bravo, Chef. Look at these. 453 00:21:38,240 --> 00:21:39,480 (CRACKING) 454 00:21:39,480 --> 00:21:40,680 (EXCLAIMING) 455 00:21:40,680 --> 00:21:42,120 Did you hear it? Did you hear it up there? 456 00:21:42,120 --> 00:21:44,200 GANTRY: Yes. 457 00:21:44,200 --> 00:21:46,120 Oh! SAVINDRI: Oh, my God! 458 00:22:03,560 --> 00:22:05,360 (LAUGHTER) 459 00:22:18,840 --> 00:22:20,680 (CHEERING AND APPLAUSE) 460 00:22:24,120 --> 00:22:25,200 Thank you. 461 00:22:25,200 --> 00:22:26,760 Chef... Oui? 462 00:22:26,760 --> 00:22:28,120 (LAUGHTER) 463 00:22:28,120 --> 00:22:29,480 (CHEERING) 464 00:22:32,000 --> 00:22:33,880 That's what I was waiting for. 465 00:22:33,880 --> 00:22:37,080 Sav, it's an honour that you've slapped that table. 466 00:22:37,080 --> 00:22:40,400 And my hand's killing me now. (LAUGHS) 467 00:22:40,400 --> 00:22:42,240 Honestly, Chef, 468 00:22:42,240 --> 00:22:44,480 it's perfection. 469 00:22:44,480 --> 00:22:47,160 60 minutes that you had for a mystery box. 470 00:22:47,160 --> 00:22:49,720 I can't believe you've made a tarte Tatin 471 00:22:49,720 --> 00:22:52,680 that is so, so good! 472 00:22:52,680 --> 00:22:53,920 I love it! 473 00:22:53,920 --> 00:22:58,840 There is absolutely no doubt in my mind that you are one 474 00:22:58,840 --> 00:23:00,600 of the world's best French chefs. 475 00:23:00,600 --> 00:23:03,800 Thank you. (CHEERING AND APPLAUSE) 476 00:23:03,800 --> 00:23:05,240 Thank you! 477 00:23:10,320 --> 00:23:12,160 Well done, mate. 478 00:23:13,720 --> 00:23:16,680 Next dish we want to taste belongs to Andrew. 479 00:23:16,680 --> 00:23:19,200 (CHEERING AND APPLAUSE) 480 00:23:22,080 --> 00:23:23,720 SUMEET: Andrew! 481 00:23:25,520 --> 00:23:27,240 Yeah, Andrew! 482 00:23:27,240 --> 00:23:29,880 CONTESTANTS: Wow! 483 00:23:29,880 --> 00:23:32,800 Andrew Allen, what have you made for us today? 484 00:23:32,800 --> 00:23:36,520 We have got a butterflied and barbecued quail 485 00:23:36,520 --> 00:23:39,520 that's been glazed with an apple caramel 486 00:23:39,520 --> 00:23:43,880 and a charred radicchio and pine nut salsa. 487 00:23:45,240 --> 00:23:47,640 And then just a little sauce from the bones. 488 00:23:50,840 --> 00:23:52,520 I think the key to this dish, Andy, 489 00:23:52,520 --> 00:23:54,480 is going to be the cook on the quail. 490 00:23:54,480 --> 00:23:56,040 How do you think you've gone? 491 00:23:56,040 --> 00:24:00,960 Um, I was going for, like, medium, medium rare-medium. 492 00:24:00,960 --> 00:24:02,960 But I'm happy with anything pink, 493 00:24:02,960 --> 00:24:04,880 because I want to get that caramelisation on the skin 494 00:24:04,880 --> 00:24:07,280 because the apple caramel was pretty sweet. 495 00:24:08,280 --> 00:24:10,680 Alright, on that note, let's dig in. 496 00:24:17,840 --> 00:24:19,160 ALL: Ooh! 497 00:24:27,080 --> 00:24:29,760 I think the key to this dish, Andy, is going to be the cook 498 00:24:29,760 --> 00:24:31,560 on the quail. 499 00:24:41,480 --> 00:24:43,120 ALL: Ooh! 500 00:24:43,120 --> 00:24:44,920 Looks pretty good. 501 00:24:44,920 --> 00:24:46,200 Looks pretty good. 502 00:24:59,480 --> 00:25:01,880 Andy, Andy, Andy... 503 00:25:03,960 --> 00:25:05,560 ..this is dynamite! 504 00:25:05,560 --> 00:25:07,880 Yeah! (LAUGHTER AND APPLAUSE) 505 00:25:12,040 --> 00:25:13,520 Andy... Hey, Sav. 506 00:25:14,760 --> 00:25:17,040 ..let's start with the positives of the dish. 507 00:25:17,040 --> 00:25:19,560 (LAUGHTER) 508 00:25:19,560 --> 00:25:20,880 Which is everything. 509 00:25:20,880 --> 00:25:21,880 (LAUGHTER) 510 00:25:23,360 --> 00:25:27,800 That beautiful sweet char on the bird, which... 511 00:25:27,800 --> 00:25:30,200 You've got caramelisation on the radicchio as well, 512 00:25:30,200 --> 00:25:32,560 and, like, they're mirrors of each other, which I love. 513 00:25:32,560 --> 00:25:34,800 PEZZA: The cook on that quail. 514 00:25:34,800 --> 00:25:36,640 Un-be-lieva-ble! 515 00:25:36,640 --> 00:25:39,000 (LAUGHTER) 516 00:25:41,720 --> 00:25:44,000 I'm with the girls - I think that's a belter. Well done. 517 00:25:44,000 --> 00:25:46,320 Thanks, mate. (CHEERING AND APPLAUSE) 518 00:25:46,320 --> 00:25:47,920 Thank you, guys. 519 00:25:47,920 --> 00:25:49,400 (CHEERING AND APPLAUSE) 520 00:25:51,640 --> 00:25:53,440 Bravo. Excellent. 521 00:25:58,280 --> 00:26:03,480 Three incredible dishes by three incredible chefs. 522 00:26:04,520 --> 00:26:08,000 All three of your dishes were phenomenal. 523 00:26:10,240 --> 00:26:12,880 But, after much consideration... 524 00:26:15,320 --> 00:26:17,720 ..the dish we liked the most 525 00:26:17,720 --> 00:26:19,480 was cooked by... 526 00:26:23,680 --> 00:26:25,440 ALL: Poh! 527 00:26:25,440 --> 00:26:27,440 (CHEERING AND APPLAUSE) 528 00:26:30,840 --> 00:26:35,080 ALL: (CHANT) Poh! Poh! Poh! Poh! Poh! Poh! Poh! Poh! Poh! Poh! Poh! Poh! 529 00:26:36,240 --> 00:26:38,960 (CHEERING AND APPLAUSE) 530 00:26:38,960 --> 00:26:40,280 Just want to say, 531 00:26:40,280 --> 00:26:41,720 Auntie Poh's still got it. 532 00:26:41,720 --> 00:26:43,560 (LAUGHTER) Bravo. 533 00:26:45,880 --> 00:26:47,320 For this round, 534 00:26:47,320 --> 00:26:50,760 you three are going head-to-head... 535 00:26:52,600 --> 00:26:55,560 ..against Poh, Jean-Christophe and Andy... 536 00:26:55,560 --> 00:26:56,840 (CHEERING AND APPLAUSE) 537 00:26:56,840 --> 00:26:58,040 Oh, yes! 538 00:26:58,040 --> 00:26:59,320 Oh! 539 00:27:01,000 --> 00:27:02,760 ..in a Team Relay Cook-Off! 540 00:27:02,760 --> 00:27:05,360 (CHEERING AND APPLAUSE) 541 00:27:07,840 --> 00:27:10,160 Come and grab your aprons. 542 00:27:11,960 --> 00:27:13,200 NAT: I hate the relay! (LAUGHS) 543 00:27:13,200 --> 00:27:15,160 I hate the relay. 544 00:27:15,160 --> 00:27:16,760 Count me in on that. 545 00:27:16,760 --> 00:27:17,920 Oh. 546 00:27:17,920 --> 00:27:19,320 So, we're gonna be cooking together? 547 00:27:19,320 --> 00:27:21,640 Yeah, and I'm scared, 'cause I just saw the way that you two work, 548 00:27:21,640 --> 00:27:23,200 and it's freaking me out already. Oh! 549 00:27:23,200 --> 00:27:26,080 No, no, it's alright. (LAUGHTER) 550 00:27:26,080 --> 00:27:27,520 Now, I know what you're thinking. 551 00:27:27,520 --> 00:27:30,480 Those three are professionals - how is this fair? 552 00:27:31,800 --> 00:27:33,840 So, to level the playing field a little, 553 00:27:33,840 --> 00:27:37,440 I'm giving you semifinalists a head start. 554 00:27:37,440 --> 00:27:38,760 Oh. 555 00:27:38,760 --> 00:27:41,160 The first one of you contestants to kick off the relay 556 00:27:41,160 --> 00:27:45,040 will have an extra 10 minutes before the judges start cooking. 557 00:27:45,040 --> 00:27:46,440 Everyone else, 558 00:27:46,440 --> 00:27:48,880 you will have 20 minutes each. 559 00:27:50,680 --> 00:27:53,280 And to make it more interesting, 560 00:27:53,280 --> 00:27:56,400 I've chosen an ingredient that you all must feature in your dish. 561 00:27:56,400 --> 00:27:58,200 POH: OK. Love it. 562 00:28:00,800 --> 00:28:02,520 It's... 563 00:28:04,920 --> 00:28:06,200 ..miso! 564 00:28:06,200 --> 00:28:08,600 (EXCLAIMING) 565 00:28:11,040 --> 00:28:13,480 I'm trying to transmit ideas to your brain right now. 566 00:28:13,480 --> 00:28:15,360 Are you getting them? (LAUGHTER) 567 00:28:15,360 --> 00:28:16,840 Yeah. Yeah, yeah. 568 00:28:16,840 --> 00:28:19,720 Yeah, they're all messy, but I got them. 569 00:28:19,720 --> 00:28:21,240 (LAUGHTER) 570 00:28:21,240 --> 00:28:25,240 It is feeling a little bit lonely over here, though. 571 00:28:25,240 --> 00:28:27,880 OTHERS: Ooh! 572 00:28:30,320 --> 00:28:32,240 Who wants to help me judge? 573 00:28:32,240 --> 00:28:33,840 (CHEERING) 574 00:28:33,840 --> 00:28:35,560 Crispy! Yeah! 575 00:28:35,560 --> 00:28:37,320 Darrsh! Yeah! 576 00:28:37,320 --> 00:28:38,720 Juan! 577 00:28:38,720 --> 00:28:40,320 Get on down here! 578 00:28:40,320 --> 00:28:42,880 (CHEERING AND APPLAUSE) 579 00:28:44,120 --> 00:28:45,480 Yes! 580 00:28:46,920 --> 00:28:48,600 Be nice! Be nice! 581 00:28:49,640 --> 00:28:51,360 Nice to see you all again. 582 00:28:51,360 --> 00:28:53,520 Oh, my three favourite contestants! 583 00:28:53,520 --> 00:28:56,520 (LAUGHTER) SAVINDRI: Nice try! 584 00:28:59,560 --> 00:29:01,640 He says that to everyone. 585 00:29:03,080 --> 00:29:04,760 Alright, Team Semifinalists... 586 00:29:06,840 --> 00:29:08,240 ..you have 70 minutes. 587 00:29:09,760 --> 00:29:12,800 Team Judges, you have 60 minutes. 588 00:29:12,800 --> 00:29:15,920 You'll have 30 seconds to hand over to your next team-mate. 589 00:29:15,920 --> 00:29:18,240 You can make anything you like, 590 00:29:18,240 --> 00:29:20,440 but you must feature miso. 591 00:29:20,440 --> 00:29:25,520 Whoever impresses Juan, Darrsh, Alex and myself the most will win 592 00:29:25,520 --> 00:29:27,480 some serious bragging rights. 593 00:29:29,840 --> 00:29:31,360 Judges... 594 00:29:31,360 --> 00:29:33,200 Mm-hm? ..who's gonna go first? 595 00:29:33,200 --> 00:29:34,760 Me. 596 00:29:34,760 --> 00:29:37,200 Team Semifinalists, who's going to go first for you? 597 00:29:39,920 --> 00:29:41,760 Ooh, Savi! 598 00:29:43,360 --> 00:29:44,640 Yes! 599 00:29:44,640 --> 00:29:46,000 I'm excited to see Sav versus Andy. 600 00:29:47,840 --> 00:29:49,240 Bye. Wish me luck. 601 00:29:49,240 --> 00:29:50,960 Wish me luck, wish me luck! 602 00:29:50,960 --> 00:29:52,760 Wish me luck! NAT: Smash this. 603 00:29:52,760 --> 00:29:55,680 I'll look after you, I promise. I'll look after you. 604 00:29:55,680 --> 00:29:57,560 You and me. You and me. 605 00:29:58,560 --> 00:30:00,080 Let's do this. 606 00:30:00,080 --> 00:30:02,360 Sav, your time... 607 00:30:02,360 --> 00:30:04,200 ALL: ..starts now! 608 00:30:04,200 --> 00:30:06,400 Go on, Sav! (CHEERING AND APPLAUSE) 609 00:30:06,400 --> 00:30:07,960 Go, Savi! 610 00:30:10,120 --> 00:30:11,920 Oh! 611 00:30:11,920 --> 00:30:14,040 # Soy, soy, soy, soy, soy, soy! # 612 00:30:14,040 --> 00:30:17,040 Welcome to the battle of the season. 613 00:30:17,040 --> 00:30:18,120 Oh! (LAUGHTER) 614 00:30:18,120 --> 00:30:21,240 This is gonna be a really interesting one, because, yes, 615 00:30:21,240 --> 00:30:24,160 we've got the three judges who are total experts, 616 00:30:24,160 --> 00:30:26,000 professionals in their own right. 617 00:30:26,000 --> 00:30:28,720 But these three semifinalists, they're match-fit. 618 00:30:28,720 --> 00:30:30,080 JUAN: Yes! 619 00:30:30,080 --> 00:30:33,000 They've been cooking all season, day in, day out. 620 00:30:33,000 --> 00:30:34,240 Could be anyone's game. 621 00:30:34,240 --> 00:30:36,600 ANDY: Yes, Sav! (CHEERING AND APPLAUSE) 622 00:30:40,240 --> 00:30:44,040 Look, we just saw chaos with Poh and JC in round one, 623 00:30:44,040 --> 00:30:46,640 so I don't know, I think our contestants might have 624 00:30:46,640 --> 00:30:48,520 an upper hand in this round. Ah! 625 00:30:48,520 --> 00:30:51,280 Yeah, I'm gonna back them today, I think. 626 00:30:51,280 --> 00:30:54,640 It's a really good point because the judges, in particular, 627 00:30:54,640 --> 00:30:58,240 three very different people, three very different cooks. 628 00:30:58,240 --> 00:31:00,600 All good, but how are they all going to work together? 629 00:31:00,600 --> 00:31:02,960 They haven't had to do this before with each other. 630 00:31:02,960 --> 00:31:04,200 It's going to be interesting, 631 00:31:04,200 --> 00:31:06,640 and I'm excited! I'm excited. 632 00:31:12,320 --> 00:31:15,680 Savi! Oh, hello, hello, hello! 633 00:31:15,680 --> 00:31:17,720 Talk to us, Sav. What is your strategy? 634 00:31:17,720 --> 00:31:19,880 What do you think we're going to be making? 635 00:31:19,880 --> 00:31:22,920 The strategy is I'm going to play to the strengths 636 00:31:22,920 --> 00:31:24,720 of both Nat and Pezza. 637 00:31:24,720 --> 00:31:26,720 So I'm going Thai and I'm going beef. 638 00:31:26,720 --> 00:31:27,960 Nice. 639 00:31:27,960 --> 00:31:29,360 I think Nat calls it a 'nam tok', 640 00:31:29,360 --> 00:31:32,040 which is a roasted-rice Thai beef salad. 641 00:31:32,040 --> 00:31:33,600 How's the miso playing there? 642 00:31:33,600 --> 00:31:34,720 What's the role? 643 00:31:34,720 --> 00:31:37,200 The miso is gonna go into the marinade for the beef. 644 00:31:37,200 --> 00:31:38,400 OK. 645 00:31:38,400 --> 00:31:39,920 Hopefully, Pezza cooks the beef, 646 00:31:39,920 --> 00:31:41,160 but we'll see. Yes. 647 00:31:41,160 --> 00:31:42,840 Last question for you, Sav. Yep? 648 00:31:42,840 --> 00:31:44,600 How badly do you want to beat the judges? 649 00:31:44,600 --> 00:31:45,840 I want to beat the judges so badly. 650 00:31:45,840 --> 00:31:47,840 I think we all have a point to prove today, so... 651 00:31:47,840 --> 00:31:49,720 Sounds like game on. Let's leave her to it. 652 00:31:49,720 --> 00:31:51,160 ALEX: Yeah! DARRSH: Good luck, Sav. 653 00:31:51,160 --> 00:31:52,600 Thank you. Wonderful work, Sav. 654 00:31:58,480 --> 00:32:01,000 There's a lot of pressure for me right now 655 00:32:01,000 --> 00:32:02,440 because I want to beat the judges. 656 00:32:02,440 --> 00:32:05,720 I can't focus on Andy - I've got to do me. 657 00:32:05,720 --> 00:32:09,280 I need to focus, because he's never lost this challenge, 658 00:32:09,280 --> 00:32:11,720 and I don't think he's ready to start now. 659 00:32:29,960 --> 00:32:32,560 Yeah, Andy's ready for war! (CHUCKLES) 660 00:32:33,840 --> 00:32:35,800 Savi, your 10-minute head start is over. 661 00:32:35,800 --> 00:32:37,760 Andy, time starts now! 662 00:32:37,760 --> 00:32:40,280 (CHEERING AND APPLAUSE) 663 00:32:40,280 --> 00:32:41,800 Let's go, Andy! 664 00:32:42,800 --> 00:32:44,520 He is energised, isn't he? 665 00:32:45,840 --> 00:32:47,480 He's got a shopping list already going. 666 00:32:47,480 --> 00:32:49,160 Yeah, he knows. 667 00:32:50,200 --> 00:32:52,400 It's almost like he's a chef or something, isn't it? 668 00:32:52,400 --> 00:32:54,560 Knows what he's doing. (CHEERING) 669 00:32:56,360 --> 00:32:57,880 Big fish! 670 00:32:57,880 --> 00:32:59,880 Yeah, he's going Japanese. 671 00:32:59,880 --> 00:33:01,480 That's a beautiful fish. 672 00:33:01,480 --> 00:33:04,080 JOSH C: What's the plan, Andy? 673 00:33:04,080 --> 00:33:05,360 So, I'm gonna go French. 674 00:33:05,360 --> 00:33:07,280 Oh! French! 675 00:33:07,280 --> 00:33:09,200 Oh, sounds good. 676 00:33:11,640 --> 00:33:13,560 Andy, Andy, Andy! Andy, Andy, Andy! 677 00:33:13,560 --> 00:33:16,400 Hey, crew. How are we? That is looking mighty fine. 678 00:33:16,400 --> 00:33:17,440 What are you doing? 679 00:33:17,440 --> 00:33:19,880 What I'm going to do is put the miso through a beurre blanc, 680 00:33:19,880 --> 00:33:22,640 steam a piece of fish, and then maybe add some pipis. 681 00:33:22,640 --> 00:33:25,520 The garnish I'm going to probably leave up to whoever's next. 682 00:33:25,520 --> 00:33:29,000 So, my job is to obviously portion the fish, get the first reduction on 683 00:33:29,000 --> 00:33:31,520 for the beurre blanc, and then set up some visual cues. 684 00:33:31,520 --> 00:33:34,000 So, if any communication breaks down 685 00:33:34,000 --> 00:33:36,200 between whoever runs through those doors, 686 00:33:36,200 --> 00:33:38,160 then I can get a bit of visual stuff away. 687 00:33:38,160 --> 00:33:40,520 Good luck, Andy. 688 00:33:40,520 --> 00:33:42,560 It sounds great, actually. 689 00:33:42,560 --> 00:33:45,520 OK, hide everything so they don't get confused. 690 00:33:47,840 --> 00:33:48,920 Nice work, Sav. 691 00:33:48,920 --> 00:33:51,480 SAVINDRI: I am in a good place. 692 00:33:51,480 --> 00:33:55,040 I have the beef marinated for the Thai-style beef salad. 693 00:33:55,040 --> 00:33:58,360 I have got a lot of mise en place done. 694 00:33:58,360 --> 00:34:01,840 The steaks are in the miso marinade, 695 00:34:01,840 --> 00:34:04,760 also giving both Pezza and Nat 696 00:34:04,760 --> 00:34:06,680 a couple of options in terms of the steaks 697 00:34:06,680 --> 00:34:08,240 that are getting cooked. 698 00:34:08,240 --> 00:34:10,000 I think I've gotten a lot done. 699 00:34:10,000 --> 00:34:11,120 OK. 700 00:34:11,120 --> 00:34:13,000 So, let's bring it. 701 00:34:15,320 --> 00:34:18,440 So, that was 100. So, 300 wine, I'll set up. 702 00:34:20,360 --> 00:34:23,680 Andy, Sav, time is slipping through the hourglass. 703 00:34:23,680 --> 00:34:26,800 I'm going to go pick the next cooks now. 704 00:34:26,800 --> 00:34:28,400 Alright, guys. 705 00:34:28,400 --> 00:34:29,760 Alright, 706 00:34:29,760 --> 00:34:31,040 who's cooking next? 707 00:34:31,040 --> 00:34:33,080 Me. Me and Poh. 708 00:34:33,080 --> 00:34:35,440 (CHEERING AND APPLAUSE) 709 00:34:35,440 --> 00:34:38,320 Alright, Pezza and Poh are in the house! 710 00:34:38,320 --> 00:34:41,080 And you have 30 seconds to change over. 711 00:34:41,080 --> 00:34:43,720 We are doing a Thai beef salad. Yep. Communicate! 712 00:34:43,720 --> 00:34:46,480 I've got the beef marinating, if you want to give it, maybe... 713 00:34:46,480 --> 00:34:48,640 However long, because I think I've cut it thick enough 714 00:34:48,640 --> 00:34:50,440 to how it's usually made. Yep. 715 00:34:50,440 --> 00:34:52,320 Um, so... And the hibachi is going for you. 716 00:34:52,320 --> 00:34:56,680 Um, we're going to do a steamed or poached piece of fish. 717 00:34:56,680 --> 00:34:58,640 I think Jean-Christophe can do that at the end, 718 00:34:58,640 --> 00:35:00,760 but the fish is portioned there. 719 00:35:00,760 --> 00:35:02,920 We are going to do it with a miso beurre blanc. POH: Perfect. 720 00:35:02,920 --> 00:35:04,280 So, reduction's on. 721 00:35:04,280 --> 00:35:05,880 Once it gets to a syrup, add the wine. 722 00:35:05,880 --> 00:35:08,760 How about veg? That's what I was going to leave to you. 723 00:35:08,760 --> 00:35:10,040 And one-to-one. 724 00:35:10,040 --> 00:35:12,600 Poh, Pezza, you've got 20 minutes! 725 00:35:12,600 --> 00:35:13,880 Uh... 726 00:35:14,960 --> 00:35:17,080 Go? 20 minutes. Go! 727 00:35:17,080 --> 00:35:18,720 Oh! 20 minutes! 728 00:35:20,600 --> 00:35:22,040 Let's go, Poh! 729 00:35:23,240 --> 00:35:26,400 OK. Um, what can I put with the fish? 730 00:35:29,080 --> 00:35:31,120 I hope that that was clear. 731 00:35:31,120 --> 00:35:34,080 So, I'm gonna put that in there. 732 00:35:34,080 --> 00:35:35,320 Poh! Yes. 733 00:35:35,320 --> 00:35:36,640 What are you picking up? I don't know. 734 00:35:36,640 --> 00:35:38,200 What do you mean you don't know? 735 00:35:38,200 --> 00:35:40,000 What are you making? What's the dish? 736 00:35:40,000 --> 00:35:41,960 Uh...OK. It's... (SIGHS) 737 00:35:41,960 --> 00:35:44,160 I think what we're... We're gonna steam that. 738 00:35:44,160 --> 00:35:45,160 What's that? 739 00:35:46,600 --> 00:35:47,640 Some fish. 740 00:35:48,760 --> 00:35:49,920 And I have to do the... 741 00:35:51,400 --> 00:35:55,360 Uh, I'm making some liquor. (SMIRKS) 742 00:35:55,360 --> 00:35:57,760 And I have to do some little bits and pieces for the plate. 743 00:35:57,760 --> 00:36:00,080 OK, I need to go. Bye. (OTHERS LAUGH) 744 00:36:00,080 --> 00:36:01,800 Stop confusing her! 745 00:36:03,120 --> 00:36:04,880 Poh looks a little lost. 746 00:36:04,880 --> 00:36:07,000 She might be second-guessing some of the things 747 00:36:07,000 --> 00:36:09,200 that Andy has handed over to her. 748 00:36:09,200 --> 00:36:12,800 So the judges could be in a lot of trouble. 749 00:36:19,120 --> 00:36:21,600 JUAN: Well, something's smelling really nice. 750 00:36:21,600 --> 00:36:23,880 DARRSH: Very good. Yum! 751 00:36:23,880 --> 00:36:26,200 Well done, Pezza. Let's go, Pezza. 752 00:36:26,200 --> 00:36:27,560 Smells good, buddy. 753 00:36:27,560 --> 00:36:29,200 Pezza, well done. 754 00:36:29,200 --> 00:36:31,520 This is smelling delicious. Pezza! 755 00:36:31,520 --> 00:36:32,760 Pezza, what did Sav tell you? 756 00:36:32,760 --> 00:36:34,800 She's making a Thai beef salad. 757 00:36:34,800 --> 00:36:36,360 Nice. And she wanted me 758 00:36:36,360 --> 00:36:38,360 to cook the protein, really, and, um... 759 00:36:38,360 --> 00:36:39,680 How? 760 00:36:39,680 --> 00:36:41,000 Still want it to be succulent. 761 00:36:41,000 --> 00:36:42,600 Nearly rare in the middle, you know? 762 00:36:42,600 --> 00:36:45,080 We don't want it overcooked today. Well, we trust you, mate. 763 00:36:45,080 --> 00:36:47,240 You're gonna smash that. Let's leave him in his happy place. 764 00:36:47,240 --> 00:36:49,320 Thanks, guys. Enjoy. Smells insane. 765 00:36:49,320 --> 00:36:50,600 Smells delicious. 766 00:36:50,600 --> 00:36:52,000 Good luck, Pez. Thank you. 767 00:36:57,120 --> 00:37:00,680 At this point in time, if we had to choose how they're performing, 768 00:37:00,680 --> 00:37:02,520 I think this team's doing much better. 769 00:37:02,520 --> 00:37:03,520 Oh. 770 00:37:04,560 --> 00:37:07,200 It is a totally different vibe. 771 00:37:07,200 --> 00:37:08,840 So interesting. What's wrong, Poh? 772 00:37:08,840 --> 00:37:10,320 Nothing. 773 00:37:10,320 --> 00:37:12,000 Sensing a bit of stress. 774 00:37:12,000 --> 00:37:13,400 (ANDY GROANS) 775 00:37:13,400 --> 00:37:17,680 I'm going to do a little tomato concasse. 776 00:37:17,680 --> 00:37:21,520 Uh, I'm hoping to hand this over to Jean-Christophe. 777 00:37:21,520 --> 00:37:24,440 All I've done is just steam the mussels, cut the cucumber. 778 00:37:24,440 --> 00:37:26,400 He's going to cook some cucumber in butter, because I think 779 00:37:26,400 --> 00:37:28,600 that would be really classy. 780 00:37:28,600 --> 00:37:30,600 And he's going to finish off the beurre blanc, cook the fish. 781 00:37:30,600 --> 00:37:32,840 Holy crap, he's got a lot to do, actually. 782 00:37:35,240 --> 00:37:37,200 How does it feel, Pez? 783 00:37:37,200 --> 00:37:39,480 Rare. Yum. 784 00:37:39,480 --> 00:37:42,280 Come on, come on, come on, come on! Come on, tomatoes! 785 00:37:43,720 --> 00:37:46,760 Poh, Pezza, this relay is about to get real, 786 00:37:46,760 --> 00:37:49,400 because I'm getting the final cooks right now! 787 00:37:49,400 --> 00:37:52,280 OK, OK. (CHEERING AND APPLAUSE) 788 00:37:52,280 --> 00:37:54,160 Come on, Pez! ALEX: Let's go, guys! 789 00:37:55,320 --> 00:37:56,520 Let's go, Poh! 790 00:37:56,520 --> 00:37:57,800 I'm going! Alright, Nat! 791 00:37:57,800 --> 00:37:59,720 Jean-Christophe! Let's go! 792 00:37:59,720 --> 00:38:01,120 (CHEERING AND APPLAUSE) 793 00:38:01,120 --> 00:38:03,600 Oh, my God, oh, my God, oh, my God! OK. 794 00:38:03,600 --> 00:38:05,280 Warm Thai beef salad she's going with. 795 00:38:05,280 --> 00:38:06,960 Oh! She's got all the condiments there. 796 00:38:06,960 --> 00:38:10,280 Alright, remember, 30-second handover, starting now! 797 00:38:10,280 --> 00:38:12,000 ALEX: JC has entered the building. 798 00:38:12,000 --> 00:38:13,960 There's the beef. Medium rare to rare, beautiful. 799 00:38:13,960 --> 00:38:16,360 How you want to go... You guys have done the mise en place like I would! 800 00:38:16,360 --> 00:38:18,040 Holy smokes! She's got it all where you want. 801 00:38:18,040 --> 00:38:20,640 Now... Dude, I think I'm good. I think I'm good. I think I'm good. 802 00:38:20,640 --> 00:38:22,040 Go for it. Finish it up. I love it! 803 00:38:22,040 --> 00:38:23,600 JEAN-CHRISTOPHE: Have you got the...? 804 00:38:23,600 --> 00:38:25,760 Have you got a pan on? 805 00:38:25,760 --> 00:38:27,760 Did you get a pan on, no? 806 00:38:27,760 --> 00:38:29,520 A timer? 807 00:38:29,520 --> 00:38:32,080 It's alright. You've done very well, by the way, Poh. 808 00:38:32,080 --> 00:38:34,000 It looks beautiful. I'm so sorry. I'm so sorry. 809 00:38:34,000 --> 00:38:35,880 What are you sorry for? It's terrible. It's terrible. 810 00:38:35,880 --> 00:38:37,240 OK. Your pipis... Eh, eh, Poh... 811 00:38:37,240 --> 00:38:39,360 Alright, 10... Your pipis are here. 812 00:38:39,360 --> 00:38:40,560 They're cooked. ..nine, eight... 813 00:38:40,560 --> 00:38:41,600 That's there. Well done. 814 00:38:41,600 --> 00:38:42,920 Fish is there. Miso is there. 815 00:38:42,920 --> 00:38:44,840 This is beautiful! ..five, four, three... 816 00:38:44,840 --> 00:38:46,600 And also, caviar in the... in the beurre blanc. 817 00:38:46,600 --> 00:38:49,000 You want caviar? Yeah. Handover done! 818 00:38:49,000 --> 00:38:50,440 (CHEERING AND APPLAUSE) 819 00:38:50,440 --> 00:38:51,920 ALEX: Let's go, JC! 820 00:38:53,920 --> 00:38:55,640 Jean-Christophe! Oui. How are you? 821 00:38:55,640 --> 00:38:57,240 What did Poh tell you? Poh? 822 00:38:57,240 --> 00:38:58,800 Nothing. Why? 823 00:38:58,800 --> 00:39:01,160 This is gonna be a disaster. This is gonna be a disaster. 824 00:39:03,680 --> 00:39:05,000 Poh! 825 00:39:11,000 --> 00:39:12,400 ANNOUNCER: In the mood to cook? 826 00:39:12,400 --> 00:39:14,960 Grab your aprons and try these delicious 827 00:39:14,960 --> 00:39:18,400 MasterChef-approved recipes on 10Play. 828 00:39:22,000 --> 00:39:24,000 (CHEERING AND APPLAUSE) 829 00:39:26,800 --> 00:39:28,320 Time is slipping away. 830 00:39:28,320 --> 00:39:31,640 We need a finished dish in 10 minutes. 831 00:39:31,640 --> 00:39:33,720 DARRSH: 10 minutes! Come on! ALEX: Come on! 832 00:39:33,720 --> 00:39:35,800 Come on, Jean-Christophe! 833 00:39:35,800 --> 00:39:37,040 You've got this! 834 00:39:37,040 --> 00:39:39,200 ANDY: Come on, Jean-Christ... Oh! 835 00:39:39,200 --> 00:39:41,720 I will, I will. 836 00:39:41,720 --> 00:39:44,520 Hoping, Jean-Ch... I put in a lot of hard work. 837 00:39:44,520 --> 00:39:47,560 Well, actually, I...I was very flustered. 838 00:39:47,560 --> 00:39:50,520 The problem is, I don't know if I did a very good handover, 839 00:39:50,520 --> 00:39:53,480 especially because Jean-Christophe actually flagged to me 840 00:39:53,480 --> 00:39:56,520 to speak slowly because he has trouble understanding 841 00:39:56,520 --> 00:39:58,080 the Australian accent. 842 00:39:58,080 --> 00:39:59,440 Why is it taking so long? 843 00:40:00,880 --> 00:40:02,640 But I think he's going to do great. 844 00:40:02,640 --> 00:40:04,880 I mean, come on, he's four-time Michelin star. 845 00:40:04,880 --> 00:40:06,840 He's going to be able to make a beurre blanc 846 00:40:06,840 --> 00:40:09,800 and finish a piece of fish and do some little sidies. 847 00:40:09,800 --> 00:40:11,200 Surely. 848 00:40:16,520 --> 00:40:18,240 Nat! Hello! How are you doing? 849 00:40:18,240 --> 00:40:20,360 What are you cooking? What dish are you finishing? 850 00:40:20,360 --> 00:40:22,520 So, we are making a Thai beef salad. 851 00:40:22,520 --> 00:40:25,240 So, right now, I have to get my dressing done. 852 00:40:25,240 --> 00:40:26,640 Is this it here? 853 00:40:26,640 --> 00:40:27,640 Yes. 854 00:40:27,640 --> 00:40:30,720 And the miso you're going to put in there, as well? 855 00:40:30,720 --> 00:40:32,400 Um, no. No, I don't think so. OK. 856 00:40:32,400 --> 00:40:33,720 Because it's in the marinade already, 857 00:40:33,720 --> 00:40:36,400 I think it's going to be too intense and too much. 858 00:40:39,040 --> 00:40:40,080 OK. 859 00:40:40,080 --> 00:40:43,640 It's all down to you to finish this vision 860 00:40:43,640 --> 00:40:45,120 and do your team proud. Yeah. 861 00:40:45,120 --> 00:40:46,960 Good luck, Nat. Come on, Natty. 862 00:40:46,960 --> 00:40:49,040 Good luck. Good luck. Smash it. 863 00:40:50,120 --> 00:40:53,120 Nat, Chef, you have five minutes to go! 864 00:40:53,120 --> 00:40:55,320 (CHEERING AND APPLAUSE) 865 00:40:57,040 --> 00:40:59,640 DARRSH: Keep going, guys! Come on! Let's go! 866 00:40:59,640 --> 00:41:01,720 Come on, Jean-Christophe! 867 00:41:04,280 --> 00:41:05,720 PEZZA: Bring it together, Natty. 868 00:41:05,720 --> 00:41:06,840 Bring it in, guys. Bring it in. 869 00:41:06,840 --> 00:41:09,120 Alright, so from what I'm seeing, Jean-Christophe... 870 00:41:09,120 --> 00:41:11,000 Come all the way up! 871 00:41:12,000 --> 00:41:14,600 ..I don't know what he's making, he doesn't know what he's making, 872 00:41:14,600 --> 00:41:15,960 but he is a Michelin-star chef. 873 00:41:15,960 --> 00:41:19,320 This is his happy place, so it should be really good. 874 00:41:19,320 --> 00:41:21,640 ANDY: OK, he's... OK, I like this. POH: Yeah, me, too. 875 00:41:21,640 --> 00:41:23,040 I like this! With the mussels. 876 00:41:23,040 --> 00:41:24,840 Oh, I like this! 877 00:41:24,840 --> 00:41:27,120 That's awesome, Jean-Christophe! Thank you. 878 00:41:27,120 --> 00:41:29,040 Yum! 879 00:41:30,120 --> 00:41:33,480 Nat, on the other hand, she's all about the Thai beef salad, 880 00:41:33,480 --> 00:41:35,320 but she's not so sure about the miso. 881 00:41:35,320 --> 00:41:36,760 She's got some balancing to do. 882 00:41:36,760 --> 00:41:39,320 I'm kind of wondering whether the miso actually sings enough 883 00:41:39,320 --> 00:41:42,600 in that dish because... It's just on that meat. 884 00:41:42,600 --> 00:41:44,720 I think you're onto something there, Crispy. 885 00:41:44,720 --> 00:41:47,280 Because if we can't taste miso in that beurre blanc 886 00:41:47,280 --> 00:41:49,720 or miso on that meat... It's an issue. 887 00:41:49,720 --> 00:41:50,840 That's an issue. 888 00:41:50,840 --> 00:41:52,920 'Miso' worried right now. 889 00:41:56,120 --> 00:41:58,800 Right. Tomato, oil, 890 00:41:58,800 --> 00:42:00,400 froth, sauce. 891 00:42:00,400 --> 00:42:03,920 To be honest, I was a little bit worried that Jean-Christophe didn't 892 00:42:03,920 --> 00:42:05,920 have a clear idea of what their dish is, 893 00:42:05,920 --> 00:42:09,480 but he seems really comfortable with cooking the fish, 894 00:42:09,480 --> 00:42:12,760 finishing off this beurre blanc. 895 00:42:12,760 --> 00:42:14,520 Yeah! (CHUCKLES) 896 00:42:14,520 --> 00:42:15,720 That's it. 897 00:42:15,720 --> 00:42:17,000 What's that? 898 00:42:17,000 --> 00:42:18,160 What are you doing? 899 00:42:18,160 --> 00:42:20,840 I see some vanilla on his bench, as well. 900 00:42:20,840 --> 00:42:22,880 I think he's adding that with the tomatoes. 901 00:42:22,880 --> 00:42:24,280 JEAN-CHRISTOPHE: Oh, that's lovely. 902 00:42:24,280 --> 00:42:26,360 It looks fantastic. 903 00:42:26,360 --> 00:42:29,400 It looks really good. Oh, wow, JC! 904 00:42:31,160 --> 00:42:33,600 Your reputations are on the line. 905 00:42:33,600 --> 00:42:35,840 One minute left! 906 00:42:35,840 --> 00:42:37,560 (CHEERING AND APPLAUSE) 907 00:42:37,560 --> 00:42:39,560 Come on! Go! 908 00:42:44,200 --> 00:42:45,280 Come on, Natty! 909 00:42:45,280 --> 00:42:47,160 NAT: I'm doing pretty good for our team. 910 00:42:47,160 --> 00:42:48,840 The flavours are there. Miso is in there. 911 00:42:48,840 --> 00:42:51,000 SAVINDRI: That's good. Oh, wow, that looks beautiful. 912 00:42:51,000 --> 00:42:53,840 I want to plate this in a way that is unique. 913 00:42:53,840 --> 00:42:56,640 Shape the beef like a little rose. 914 00:42:56,640 --> 00:42:59,080 I'm happy. I just want to beat the judges. 915 00:42:59,080 --> 00:43:01,560 30 seconds! 916 00:43:01,560 --> 00:43:03,240 Let's go! 917 00:43:03,240 --> 00:43:05,880 It's alright. Sauce, sauce, sauce... My sauce! 918 00:43:05,880 --> 00:43:07,440 My sauce! Where is it? 919 00:43:08,560 --> 00:43:11,200 For bragging rights, in 10... 920 00:43:11,200 --> 00:43:12,760 JUDGES AND GANTRY: Nine, 921 00:43:12,760 --> 00:43:14,960 eight, seven, 922 00:43:14,960 --> 00:43:17,080 six, five, 923 00:43:17,080 --> 00:43:18,880 four, three, 924 00:43:18,880 --> 00:43:20,800 two, one! 925 00:43:20,800 --> 00:43:24,000 (CHEERING AND APPLAUSE) 926 00:43:31,280 --> 00:43:32,640 Well done, teams. 927 00:43:34,520 --> 00:43:36,280 First relay dish we'd like to taste 928 00:43:36,280 --> 00:43:38,600 belongs to Team Contestants! 929 00:43:38,600 --> 00:43:40,360 (CHEERING AND APPLAUSE) 930 00:43:43,720 --> 00:43:45,800 POH: Are you bribing with alcohol? 931 00:43:45,800 --> 00:43:48,480 I have no idea what you're talking about. 932 00:43:51,080 --> 00:43:52,680 Judges. 933 00:43:54,280 --> 00:43:55,960 Are you trying to get us drunk? 934 00:43:55,960 --> 00:43:58,200 Ooh, this is part of the tasting! 935 00:43:58,200 --> 00:44:00,600 Of course. JUAN: Good start. 936 00:44:00,600 --> 00:44:02,960 Alright, Nat, you finished the dish. 937 00:44:02,960 --> 00:44:05,160 Why don't you tell us what it is? 938 00:44:05,160 --> 00:44:09,760 NAT: We made a Thai-Japanese-style beef salad... 939 00:44:11,240 --> 00:44:12,640 ..with some sake. 940 00:44:13,680 --> 00:44:15,560 OK. Do you guys want to dig in? 941 00:44:15,560 --> 00:44:18,000 I think, to healthy competition. DARRSH: Yep. Yes. 942 00:44:18,000 --> 00:44:20,880 (CHEERING AND APPLAUSE) ALEX: Yeah! And to top three, maybe. 943 00:44:20,880 --> 00:44:22,880 And top three. 944 00:44:22,880 --> 00:44:24,760 To finding the miso! (LAUGHTER) 945 00:44:29,080 --> 00:44:30,920 Smooth choice, Nat. 946 00:44:34,080 --> 00:44:37,240 Like, the cook looks amazing! 947 00:44:59,200 --> 00:45:00,920 (LAUGHTER) 948 00:45:02,480 --> 00:45:05,480 Uh, Nat, Pezza, Sav, 949 00:45:05,480 --> 00:45:06,880 I like you. 950 00:45:06,880 --> 00:45:08,560 (LAUGHTER) 951 00:45:13,960 --> 00:45:17,360 It's a beautiful dish, and I think it's very apparent 952 00:45:17,360 --> 00:45:19,440 why you guys are the top three. 953 00:45:19,440 --> 00:45:21,160 (APPLAUSE) 954 00:45:22,480 --> 00:45:24,560 Absolutely. 955 00:45:24,560 --> 00:45:27,360 Guys, I think you seriously nailed the dish. 956 00:45:27,360 --> 00:45:29,600 Cannot tell there's three different people putting their hands, 957 00:45:29,600 --> 00:45:31,160 and it looked excellent. 958 00:45:31,160 --> 00:45:33,160 Like, restaurant-quality. 959 00:45:33,160 --> 00:45:36,040 That was so tasty. 960 00:45:36,040 --> 00:45:39,560 It was clear that you guys had a really good system 961 00:45:39,560 --> 00:45:41,080 of communication. 962 00:45:41,080 --> 00:45:43,560 And I just think well done. 963 00:45:43,560 --> 00:45:45,800 Really. She didn't say miso. 964 00:45:49,680 --> 00:45:51,240 Miso? 965 00:46:03,920 --> 00:46:05,920 She didn't say miso. 966 00:46:06,960 --> 00:46:08,400 Miso? 967 00:46:11,800 --> 00:46:13,480 The miso is very quiet. 968 00:46:16,320 --> 00:46:17,760 It's there. 969 00:46:17,760 --> 00:46:19,480 Oh. (LAUGHS) 970 00:46:21,280 --> 00:46:23,920 It's not forward, but it's not backward. 971 00:46:23,920 --> 00:46:24,960 It's there. 972 00:46:24,960 --> 00:46:27,600 Very diplomatic, Crispy. (LAUGHTER) 973 00:46:29,760 --> 00:46:31,600 Team Semifinalists, 974 00:46:31,600 --> 00:46:34,720 I think you've played to everyone's strengths 975 00:46:34,720 --> 00:46:37,280 like an absolute leader, Sav, 976 00:46:37,280 --> 00:46:40,600 and that's what we've come to love you for in this kitchen. 977 00:46:40,600 --> 00:46:43,080 Knowing yourself, yes, but to get to this point 978 00:46:43,080 --> 00:46:46,360 and then know other people, as well, is really special. 979 00:46:46,360 --> 00:46:49,600 The cook on that meat, Pezza, we know you're that guy, 980 00:46:49,600 --> 00:46:52,360 it is absolutely flawless. 981 00:46:52,360 --> 00:46:54,640 And the sauce... Help me out with the pronunciation. 982 00:46:54,640 --> 00:46:55,840 Nam tok. 983 00:46:55,840 --> 00:46:58,240 That is delicious. 984 00:46:58,240 --> 00:46:59,720 It is so good. 985 00:46:59,720 --> 00:47:03,160 We've got all these incredible strong flavours going on. 986 00:47:03,160 --> 00:47:07,240 It's got the smokiness of traditional Thai dishes 987 00:47:07,240 --> 00:47:09,640 that you see them cook over the coals. 988 00:47:09,640 --> 00:47:11,800 So, that transportive effect is just... 989 00:47:11,800 --> 00:47:15,560 That's everything you can want from food. 990 00:47:15,560 --> 00:47:17,280 Great work, guys. 991 00:47:17,280 --> 00:47:19,000 (CHEERING AND APPLAUSE) 992 00:47:20,800 --> 00:47:22,560 Well done. Well done. Good job. 993 00:47:22,560 --> 00:47:26,560 The next dish we'd love to taste belongs to Team Judges. 994 00:47:26,560 --> 00:47:28,840 (CHEERING AND APPLAUSE) 995 00:47:31,800 --> 00:47:33,320 This is weird. 996 00:47:33,320 --> 00:47:35,280 I cannot wait to see this. Ooh. 997 00:47:35,280 --> 00:47:37,400 It's a complete dish, that's for sure. 998 00:47:37,400 --> 00:47:39,360 Wow! ANDY: We got a complete dish. 999 00:47:40,440 --> 00:47:42,240 POH: Nice job, Jean-Christophe. 1000 00:47:44,080 --> 00:47:45,280 And you, too, darling. 1001 00:47:45,280 --> 00:47:46,680 Oh, you can smell the miso. 1002 00:47:46,680 --> 00:47:48,320 (LAUGHTER) Excuse me. 1003 00:47:50,440 --> 00:47:52,360 Jean-Christophe, why don't you tell us what the dish is? 1004 00:47:52,360 --> 00:47:56,840 So, we ended up creating this wonderful plate, 1005 00:47:56,840 --> 00:47:58,520 which is a kingfish. 1006 00:48:00,320 --> 00:48:01,960 I will call it 1007 00:48:01,960 --> 00:48:03,720 My Australian Experience 1008 00:48:03,720 --> 00:48:05,800 at MasterChef... 1009 00:48:05,800 --> 00:48:06,840 ..Australia. 1010 00:48:06,840 --> 00:48:08,520 OTHERS: Aww! 1011 00:48:08,520 --> 00:48:10,080 Andy. Yes. 1012 00:48:11,200 --> 00:48:14,320 What's the dish? (LAUGHTER) 1013 00:48:14,320 --> 00:48:15,840 So... We're dying to know! 1014 00:48:15,840 --> 00:48:18,280 ..we have Pan-seared Kingfish 1015 00:48:18,280 --> 00:48:21,080 with a Miso Beurre Blanc, 1016 00:48:21,080 --> 00:48:24,760 some asparagus, vanilla tomatoes, 1017 00:48:24,760 --> 00:48:26,680 and a Cucumber Spaghetti. 1018 00:48:28,160 --> 00:48:29,320 Let's eat. 1019 00:48:29,320 --> 00:48:31,040 Let's eat! Bon appetit. 1020 00:48:31,040 --> 00:48:32,840 Sofia, do the honours. 1021 00:48:32,840 --> 00:48:34,080 Gladly. 1022 00:48:39,720 --> 00:48:41,680 I really want to try this vanilla. 1023 00:48:59,440 --> 00:49:03,400 I'm so into this dish... (LAUGHS) 1024 00:49:03,400 --> 00:49:06,600 ..for so many reasons. Yes! 1025 00:49:06,600 --> 00:49:08,280 But... (LAUGHTER) 1026 00:49:09,600 --> 00:49:10,880 I was into theirs, too. 1027 00:49:12,320 --> 00:49:15,280 What I love about this dish is the cohesion 1028 00:49:15,280 --> 00:49:17,240 and how everything works together, 1029 00:49:17,240 --> 00:49:19,200 but how all your personalities 1030 00:49:19,200 --> 00:49:21,480 are so still clearly in it, 1031 00:49:21,480 --> 00:49:23,520 from plating to flavours. 1032 00:49:23,520 --> 00:49:25,480 The beurre blanc! 1033 00:49:25,480 --> 00:49:29,040 That's the sauce that knits the entire thing together. 1034 00:49:29,040 --> 00:49:32,720 That's where that sort of heightened little sense of luxury comes from. 1035 00:49:32,720 --> 00:49:36,840 And it's also where the miso shines. 1036 00:49:36,840 --> 00:49:39,360 Yeah! (JEAN-CHRISTOPHE LAUGHS) 1037 00:49:39,360 --> 00:49:41,440 Oh, sorry, Poh. Sorry, darling. 1038 00:49:41,440 --> 00:49:42,920 You're judges for a reason. 1039 00:49:42,920 --> 00:49:44,400 You're chefs for a reason. 1040 00:49:44,400 --> 00:49:46,320 Thank you. You can stay. 1041 00:49:46,320 --> 00:49:48,040 Pretty good, yeah. 1042 00:49:48,040 --> 00:49:49,640 Thank you for that. 1043 00:49:49,640 --> 00:49:52,360 My favourite part of the dish were the noodles. 1044 00:49:52,360 --> 00:49:55,000 Beautiful, fresh, 1045 00:49:55,000 --> 00:49:57,000 full of the flavours of the sauce. 1046 00:49:57,000 --> 00:49:59,200 Beautiful. Like, I really liked it. 1047 00:49:59,200 --> 00:50:01,400 ALEX: It tastes phenomenal. 1048 00:50:01,400 --> 00:50:03,280 Everything marries so well together. 1049 00:50:03,280 --> 00:50:05,120 The cucumber spaghetti is delicious. 1050 00:50:05,120 --> 00:50:08,680 The tomatoes and the vanilla, JC, 1051 00:50:08,680 --> 00:50:11,520 it was so clever. 1052 00:50:11,520 --> 00:50:13,360 Beautiful, beautiful work, guys. 1053 00:50:13,360 --> 00:50:15,120 Very well done. 1054 00:50:16,680 --> 00:50:18,960 DARRSH: What do I think about this dish? 1055 00:50:18,960 --> 00:50:20,160 Just wait there. 1056 00:50:20,160 --> 00:50:21,720 (LAUGHTER) 1057 00:50:29,080 --> 00:50:31,440 (CHEERING AND APPLAUSE) 1058 00:50:37,680 --> 00:50:39,120 Thank you, judges. 1059 00:50:40,360 --> 00:50:42,600 Thank you. Come on! 1060 00:50:42,600 --> 00:50:44,640 (CHEERING AND APPLAUSE) 1061 00:50:49,240 --> 00:50:51,400 Judges versus contestants. 1062 00:50:53,280 --> 00:50:57,000 This was the battle of the century. 1063 00:50:58,960 --> 00:51:00,640 Both your dishes were outstanding... 1064 00:51:02,160 --> 00:51:06,160 ..in looks, flavour and execution. 1065 00:51:07,400 --> 00:51:13,120 But one team produced a dish that was as tasty 1066 00:51:13,120 --> 00:51:16,400 as it was packed with miso punch. 1067 00:51:18,160 --> 00:51:19,680 And that team was... 1068 00:51:23,960 --> 00:51:25,720 ..the judges! 1069 00:51:25,720 --> 00:51:27,360 (CHEERING AND APPLAUSE) 1070 00:51:27,360 --> 00:51:29,920 We win! We've won! 1071 00:51:32,120 --> 00:51:33,800 Well done, well done, well done. 1072 00:51:40,000 --> 00:51:41,560 Well done. 1073 00:51:42,720 --> 00:51:43,960 Can we come back now? 1074 00:51:49,760 --> 00:51:51,000 Ah. 1075 00:51:51,000 --> 00:51:52,960 Feels good. Whew! 1076 00:51:52,960 --> 00:51:54,640 Sav, Pezza, Nat, 1077 00:51:54,640 --> 00:51:56,800 get ready. 1078 00:51:56,800 --> 00:51:59,800 Because the next time you cook, 1079 00:51:59,800 --> 00:52:03,120 it will be in the semifinal! 1080 00:52:03,120 --> 00:52:05,160 (CHEERING AND APPLAUSE) 1081 00:52:06,520 --> 00:52:08,040 Oh, man. 1082 00:52:14,560 --> 00:52:18,480 It's going to be the most intense service challenge yet. 1083 00:52:20,520 --> 00:52:23,520 Go home and dream up a three-course menu 1084 00:52:23,520 --> 00:52:26,360 worthy of a place in the grand finale. 1085 00:52:27,680 --> 00:52:31,280 The two of you who bring us the best menu overall 1086 00:52:31,280 --> 00:52:34,440 will be going head-to-head for the title... 1087 00:52:35,720 --> 00:52:37,640 ..MasterChef 2024. 1088 00:52:37,640 --> 00:52:39,200 (CHEERING AND APPLAUSE) 1089 00:52:50,520 --> 00:52:54,320 ANNOUNCER: Tomorrow night on MasterChef Australia, 1090 00:52:54,320 --> 00:52:57,880 three incredible cooks 1091 00:52:57,880 --> 00:53:00,320 face the service challenge 1092 00:53:00,320 --> 00:53:01,920 of their lives. 1093 00:53:03,200 --> 00:53:05,160 NAT: Cooking a service challenge on your own, 1094 00:53:05,160 --> 00:53:06,720 and a three-course meal, 1095 00:53:06,720 --> 00:53:07,800 that's bonkers. 1096 00:53:07,800 --> 00:53:09,280 Curtis Stone... 1097 00:53:09,280 --> 00:53:10,800 OK, 30 seconds. Let's go. 1098 00:53:10,800 --> 00:53:11,840 Oh, my God. 1099 00:53:11,840 --> 00:53:15,280 ..leads the charge to the final. 1100 00:53:15,280 --> 00:53:17,800 Make it really, really, really pretty, 1101 00:53:17,800 --> 00:53:19,280 like your life depends on it. 1102 00:53:19,280 --> 00:53:20,360 Yes, Chef. 1103 00:53:25,240 --> 00:53:27,240 Captions by Red Bee Media