1 00:00:13,600 --> 00:00:15,680 Yoo! (CHEERING AND APPLAUSE) 2 00:00:22,440 --> 00:00:23,520 Come on, you lot! 3 00:00:24,720 --> 00:00:26,520 Today is a good day. 4 00:00:26,520 --> 00:00:28,200 Ooh, there's a gold box! 5 00:00:29,960 --> 00:00:33,440 LYDIA: We walk in, and there's a big box 6 00:00:33,440 --> 00:00:35,480 covered in a gold cloth. 7 00:00:35,480 --> 00:00:37,320 Don't know what it could be. 8 00:00:37,320 --> 00:00:38,680 Just have to wait and see. 9 00:00:38,680 --> 00:00:39,960 Ooh. 10 00:00:42,040 --> 00:00:44,960 Good morning, everyone. CONTESTANTS: Good morning. 11 00:00:44,960 --> 00:00:48,520 Welcome back to the MasterChef kitchen. 12 00:00:48,520 --> 00:00:52,760 Yesterday, we told you today was an immunity challenge. 13 00:00:52,760 --> 00:00:54,480 But what we didn't tell you... 14 00:00:54,480 --> 00:00:55,680 Oh. 15 00:00:55,680 --> 00:00:59,240 ..this is no ordinary immunity battle. 16 00:01:01,680 --> 00:01:04,440 You will be fighting for what's under there. 17 00:01:04,440 --> 00:01:06,080 Oh. OK. 18 00:01:06,080 --> 00:01:09,240 The winner of today's challenge 19 00:01:09,240 --> 00:01:11,280 will be taking home... 20 00:01:17,520 --> 00:01:19,480 ..an immunity pin! (EXCLAIMING) 21 00:01:19,480 --> 00:01:21,080 (CHEERING AND APPLAUSE) 22 00:01:21,080 --> 00:01:22,400 Ooh-hoo-hoo-hoo-hoo! 23 00:01:27,920 --> 00:01:29,640 Much bigger than I thought it was going to be. 24 00:01:29,640 --> 00:01:32,000 It's, like, huge. Big bit of bling. 25 00:01:32,000 --> 00:01:34,200 I'd love it, just right here, thanks. 26 00:01:35,720 --> 00:01:37,800 An immunity pin is a game-changer 27 00:01:37,800 --> 00:01:39,200 in this competition. 28 00:01:39,200 --> 00:01:41,640 It has the power to take you far. 29 00:01:41,640 --> 00:01:43,720 But this season, 30 00:01:43,720 --> 00:01:46,040 the power will work a little differently. 31 00:01:46,040 --> 00:01:47,240 What? 32 00:01:48,360 --> 00:01:52,160 Whoever goes into an elimination wearing an immunity pin 33 00:01:52,160 --> 00:01:54,120 must choose whether they play it 34 00:01:54,120 --> 00:01:56,560 after they know the challenge 35 00:01:56,560 --> 00:01:59,200 but before the cook has started. 36 00:01:59,200 --> 00:02:01,280 Oh. OK. 37 00:02:02,360 --> 00:02:04,080 Great twist. 38 00:02:04,080 --> 00:02:05,280 This week, 39 00:02:05,280 --> 00:02:08,080 we've been celebrating viral food sensations. 40 00:02:08,080 --> 00:02:11,720 Today's guest has racked up millions of views 41 00:02:11,720 --> 00:02:13,440 across his social media. 42 00:02:13,440 --> 00:02:17,160 He's known for his non-fussed approach to delicious food, 43 00:02:17,160 --> 00:02:19,960 as well as for his incredible style. 44 00:02:19,960 --> 00:02:22,600 He isn't just beloved online, 45 00:02:22,600 --> 00:02:24,640 he's also beloved in this kitchen. 46 00:02:26,280 --> 00:02:28,240 Please welcome... 47 00:02:29,440 --> 00:02:31,480 ..the one, the only... 48 00:02:32,640 --> 00:02:34,680 ..MasterChef alumni 49 00:02:34,680 --> 00:02:36,480 Khanh Ong! 50 00:02:36,480 --> 00:02:38,880 (CHEERING AND APPLAUSE) 51 00:02:43,600 --> 00:02:45,360 Honey, I'm home! 52 00:02:45,360 --> 00:02:47,440 Cool outfit! He looks awesome! 53 00:02:47,440 --> 00:02:49,280 Fabulous in red. 54 00:02:52,040 --> 00:02:53,400 Khanh Ong, everybody! 55 00:02:56,360 --> 00:03:00,160 I love Khanh! I love this guy over here. 56 00:03:00,160 --> 00:03:03,120 He's exactly how I imagined him to be - 57 00:03:03,120 --> 00:03:07,000 colourful and bubbly and incredibly well-dressed. 58 00:03:07,000 --> 00:03:10,040 He's one of the best-dressed people I... 59 00:03:10,040 --> 00:03:11,440 ..I know on social media. 60 00:03:11,440 --> 00:03:12,840 And he didn't disappoint. 61 00:03:13,840 --> 00:03:15,440 Hello. 62 00:03:17,680 --> 00:03:19,920 Welcome back to the MasterChef kitchen, Khanh. 63 00:03:19,920 --> 00:03:21,240 Thank you. Thank you so much. 64 00:03:21,240 --> 00:03:22,760 This is so cool but also scary. 65 00:03:23,800 --> 00:03:26,520 What an entrance, yeah? Hey! Thank you. 66 00:03:26,520 --> 00:03:29,120 Lydia, you were absolutely ecstatic when he walked in. 67 00:03:29,120 --> 00:03:31,200 Oh, yeah. This is so great. 68 00:03:31,200 --> 00:03:34,120 Like, I was literally just watching the one where you put 69 00:03:34,120 --> 00:03:36,760 the holes on the net and you deep-fried the... 70 00:03:36,760 --> 00:03:39,760 And...and you're just so colourful, and I'm so... 71 00:03:39,760 --> 00:03:42,600 ..so excited to meet you. Thank you. 72 00:03:42,600 --> 00:03:44,680 Jackie, tell us, what do you like about his cooking? 73 00:03:44,680 --> 00:03:47,640 Oh, my gosh, I'm... I love all Khanh's cooking. 74 00:03:47,640 --> 00:03:50,400 It's just so approachable. You make it so fun as well. 75 00:03:50,400 --> 00:03:52,480 I love Khanh so much. 76 00:03:52,480 --> 00:03:55,080 I'm so excited to be standing so close to him. 77 00:03:56,960 --> 00:03:58,920 Khanh, what is it like stepping back 78 00:03:58,920 --> 00:04:00,480 into this beautiful place? 79 00:04:00,480 --> 00:04:02,400 I'm nervous. I'm excited. 80 00:04:02,400 --> 00:04:04,920 I feel like I'm gonna get eliminated for the third time. 81 00:04:04,920 --> 00:04:06,680 (LAUGHTER) 82 00:04:06,680 --> 00:04:09,280 I've got a feeling you've been dying to be on this side 83 00:04:09,280 --> 00:04:11,240 for a challenge. Yeah, 100%. 84 00:04:12,640 --> 00:04:14,120 It's revenge. 85 00:04:14,120 --> 00:04:17,120 It's revenge?! Oh, no, don't take it out on us! 86 00:04:19,640 --> 00:04:22,200 Khanh did not come here empty-handed - 87 00:04:22,200 --> 00:04:24,480 he has a cloche with him. 88 00:04:24,480 --> 00:04:27,840 And I'm just so excited to see what's under it. 89 00:04:27,840 --> 00:04:30,040 Khanh, I reckon they're all itching to know 90 00:04:30,040 --> 00:04:31,560 what you've got under that cloche. 91 00:04:31,560 --> 00:04:34,880 What's under here absolutely blew up for me online. 92 00:04:34,880 --> 00:04:37,000 It was something really simple. 93 00:04:37,000 --> 00:04:39,760 I started it just for fun. 94 00:04:39,760 --> 00:04:42,520 I didn't have any idea it was going to go SO viral. 95 00:04:42,520 --> 00:04:44,960 It is also something everybody loves. 96 00:04:46,040 --> 00:04:48,720 Today, I want you guys to make me your version 97 00:04:48,720 --> 00:04:50,040 of an epic... 98 00:04:52,120 --> 00:04:53,480 ..sandwich! 99 00:04:53,480 --> 00:04:55,640 (EXCLAIMING, LAUGHTER) 100 00:04:55,640 --> 00:04:56,960 (APPLAUSE) 101 00:05:00,560 --> 00:05:01,640 Yes. 102 00:05:03,000 --> 00:05:05,840 The sandwich challenge, and I'm not doing it. 103 00:05:05,840 --> 00:05:07,360 Aw. Ah, it's good. 104 00:05:08,760 --> 00:05:10,960 Pretty shattered about this one. 105 00:05:10,960 --> 00:05:12,520 CONTESTANT: (FROM GANTRY) Vinnie's crying. 106 00:05:12,520 --> 00:05:14,320 (LAUGHTER) Vinnie's in tears. 107 00:05:15,560 --> 00:05:18,320 This sandwich does need one more thing to finish it off. 108 00:05:18,320 --> 00:05:19,600 Uh? 109 00:05:21,080 --> 00:05:22,800 Chopsticks? 110 00:05:22,800 --> 00:05:25,160 Because, for me, the best sandwiches 111 00:05:25,160 --> 00:05:26,520 are about the cross-section. 112 00:05:26,520 --> 00:05:28,960 JEAN-CHRISTOPHE: Oh, wow. (LAUGHTER) 113 00:05:28,960 --> 00:05:30,160 Ta da! 114 00:05:30,160 --> 00:05:32,840 (CHEERING AND APPLAUSE) 115 00:05:34,840 --> 00:05:36,400 Look how cute she is! 116 00:05:37,480 --> 00:05:39,280 Oh, my lord. 117 00:05:39,280 --> 00:05:40,560 OK, guys, 118 00:05:40,560 --> 00:05:43,760 you have 60 minutes... 119 00:05:43,760 --> 00:05:46,160 Ooh. ..to make any kind 120 00:05:46,160 --> 00:05:49,320 of sandwich that you like. 121 00:05:49,320 --> 00:05:54,000 The pantry is full of anything that you can dream of, 122 00:05:54,000 --> 00:05:55,680 including the kind of bread 123 00:05:55,680 --> 00:05:57,480 that you cannot make in one hour. 124 00:05:57,480 --> 00:05:59,760 Phew! (LAUGHTER) 125 00:06:02,080 --> 00:06:04,000 We want your sandwich 126 00:06:04,000 --> 00:06:07,120 to be incredible, fantastic. 127 00:06:07,120 --> 00:06:09,040 When I taste your sandwich, 128 00:06:09,040 --> 00:06:11,920 I want a discotheque dans ma bouche... 129 00:06:13,400 --> 00:06:16,080 For those who don't speak French, 'bouche' is 'mouth', OK? 130 00:06:16,080 --> 00:06:17,600 (LAUGHTER) 131 00:06:19,120 --> 00:06:21,560 Discotheque in your bush... I don't know. 132 00:06:21,560 --> 00:06:22,680 Just keeping it clean. 133 00:06:22,680 --> 00:06:24,120 # I'm feeling for you... # 134 00:06:24,120 --> 00:06:26,640 Chef Khanh can! Chef Khanh can! 135 00:06:26,640 --> 00:06:28,720 # Because I love you... # 136 00:06:32,360 --> 00:06:34,920 (CHEERING AND APPLAUSE) Welcome back to Khanh, yeah? 137 00:06:36,040 --> 00:06:37,280 # Do-do-do-do-do! 138 00:06:37,280 --> 00:06:39,520 # I'm feeling for you... # 139 00:06:39,520 --> 00:06:42,080 (LAUGHS) I used to love that song! 140 00:06:43,560 --> 00:06:44,840 "Flavour, flavour, flavour," 141 00:06:44,840 --> 00:06:46,920 is what Jean-Christophe was trying to say. 142 00:06:46,920 --> 00:06:49,040 He wants a disco in his 'bouche', 143 00:06:49,040 --> 00:06:52,120 which means, to me, he wants flavour. 144 00:06:52,120 --> 00:06:54,440 Listen, guys, we want fun. 145 00:06:54,440 --> 00:06:57,560 Whoever makes the best sandwich will have 146 00:06:57,560 --> 00:07:01,680 the privilege to put this amazing shining pin 147 00:07:01,680 --> 00:07:03,040 on their chest. 148 00:07:03,040 --> 00:07:06,160 So, is this something you want to fight for? 149 00:07:06,160 --> 00:07:08,080 Yeah! Absolutely. Yes. 150 00:07:08,080 --> 00:07:09,960 JEAN-CHRISTOPHE: Are you sure? CONTESTANTS: Yeah! 151 00:07:09,960 --> 00:07:11,080 Yes? Yes! 152 00:07:11,080 --> 00:07:13,200 Good. (LAUGHTER) 153 00:07:14,400 --> 00:07:16,360 So, Chef Khanh, can you tell us, 154 00:07:16,360 --> 00:07:18,320 any advice you can give them, please? 155 00:07:18,320 --> 00:07:19,400 Playing it safe today 156 00:07:19,400 --> 00:07:20,760 is not going to win you that immunity pin. 157 00:07:20,760 --> 00:07:24,480 Like, there's no elimination today. Go crazy. 158 00:07:24,480 --> 00:07:26,080 Have fun. Go wild. 159 00:07:26,080 --> 00:07:28,000 I want something amazing from you guys. 160 00:07:28,000 --> 00:07:30,720 I hope you guys are ready to fight for that pin, 161 00:07:30,720 --> 00:07:33,280 because your time starts now. 162 00:07:36,400 --> 00:07:38,200 Go have fun. Yay, yay, yay! 163 00:07:41,840 --> 00:07:43,720 Um, um, um... 164 00:07:43,720 --> 00:07:45,240 Can I go in? Yeah, go. 165 00:07:49,280 --> 00:07:50,920 ALYONA: I'm very excited for this challenge today. 166 00:07:50,920 --> 00:07:54,080 I'm going to do everything I can today 167 00:07:54,080 --> 00:07:56,640 to make my sandwich delicious 168 00:07:56,640 --> 00:07:58,480 and mind-blowing, 169 00:07:58,480 --> 00:08:00,680 so I can wear that pin with me. 170 00:08:00,680 --> 00:08:02,560 Ooh! 171 00:08:04,480 --> 00:08:07,640 I think something super, like, decadent, 172 00:08:07,640 --> 00:08:09,040 really, like, bougie. 173 00:08:09,040 --> 00:08:11,800 I know Khanh loves a bougie snack, 174 00:08:11,800 --> 00:08:13,520 I see it all over social media, 175 00:08:13,520 --> 00:08:15,360 so I'm, like, going to, like, try 176 00:08:15,360 --> 00:08:16,560 and play into that today. 177 00:08:22,880 --> 00:08:25,960 Well, Khanh, there are not many people that would come in 178 00:08:25,960 --> 00:08:28,800 and outshine the specimen... (OTHERS LAUGH) 179 00:08:28,800 --> 00:08:31,080 ..that is an immunity pin... JEAN-CHRISTOPHE: Oh, yeah. 180 00:08:31,080 --> 00:08:32,840 ..but you may well just do that. 181 00:08:32,840 --> 00:08:35,600 Thank you so much for coming in and setting 182 00:08:35,600 --> 00:08:38,000 an epic challenge for someone to try and pin that 183 00:08:38,000 --> 00:08:39,520 on their chest at the end of the day. 184 00:08:39,520 --> 00:08:41,200 What are you hoping for? 185 00:08:41,200 --> 00:08:42,480 A lot. 186 00:08:42,480 --> 00:08:43,840 A sandwich, for me, it can go 187 00:08:43,840 --> 00:08:45,240 in so many different directions, right? 188 00:08:45,240 --> 00:08:46,680 There's, like, texture that's involved, 189 00:08:46,680 --> 00:08:47,680 and then there's flavour. 190 00:08:47,680 --> 00:08:49,640 But I think texture is one of the biggest ones. 191 00:08:49,640 --> 00:08:50,680 I don't think people think about it, 192 00:08:50,680 --> 00:08:51,920 but when you bite into a sandwich, 193 00:08:51,920 --> 00:08:53,680 there's always something crunchy or something soft, 194 00:08:53,680 --> 00:08:56,280 like, there's sometimes something chewy, right? 195 00:08:56,280 --> 00:08:58,800 There's so many different ways that this can go. 196 00:08:58,800 --> 00:09:00,880 Obviously, flavour is king, 197 00:09:00,880 --> 00:09:03,240 but then I want it to be assembled well. 198 00:09:03,240 --> 00:09:06,280 I want every mouthful to have every single part 199 00:09:06,280 --> 00:09:07,480 of the layer in there. 200 00:09:07,480 --> 00:09:10,360 And for me, texture and acidity is really important. 201 00:09:10,360 --> 00:09:11,520 The final question, though, 202 00:09:11,520 --> 00:09:13,960 if I stole that pin, do I come back to the competition? 203 00:09:13,960 --> 00:09:15,880 (OTHERS LAUGH) 204 00:09:15,880 --> 00:09:17,840 Hey, give it a go, Khanh. 205 00:09:22,280 --> 00:09:26,480 To get the immunity pin would be, like, the absolute coolest. 206 00:09:26,480 --> 00:09:27,600 I like things that are shiny, 207 00:09:27,600 --> 00:09:31,160 so I would love the opportunity to put that on my apron, yes! 208 00:09:31,160 --> 00:09:34,720 I'm so ready to enjoy this cook today, 209 00:09:34,720 --> 00:09:38,640 especially seeing there are no negative consequences. 210 00:09:38,640 --> 00:09:40,440 Nothing to lose, everything to gain. 211 00:09:42,160 --> 00:09:45,720 My family is of Greek heritage, 212 00:09:45,720 --> 00:09:48,960 so in my head, I'm giving myself an advantage 213 00:09:48,960 --> 00:09:50,960 by picking Greek flavours. 214 00:09:52,120 --> 00:09:53,640 Do you think she's doing moussaka? 215 00:09:53,640 --> 00:09:55,120 Maybe. 216 00:09:55,120 --> 00:09:56,840 She's got all the veg. Yeah. 217 00:09:56,840 --> 00:09:57,880 Yeah. 218 00:09:57,880 --> 00:09:59,760 She's got eggplant, she's got capsicum, she's got tomatoes. 219 00:09:59,760 --> 00:10:01,640 And then she's got the mince there too. 220 00:10:05,520 --> 00:10:06,880 Lydia! 221 00:10:06,880 --> 00:10:09,480 Oh, hi! Hello. OK, have we got...? 222 00:10:09,480 --> 00:10:10,840 How are you? Such a fan. 223 00:10:10,840 --> 00:10:11,840 Pleasure to meet you. 224 00:10:11,840 --> 00:10:13,280 Oh, my God, can I give you a hug? 225 00:10:13,280 --> 00:10:14,840 Oh, my God, please do. I'm gonna sneak over. 226 00:10:14,840 --> 00:10:17,080 Hello. Oh, my God! 227 00:10:17,080 --> 00:10:18,840 Oh. 228 00:10:18,840 --> 00:10:20,800 OK, go back to cooking. I'm sorry, I'm sorry. 229 00:10:20,800 --> 00:10:21,880 OK, OK, OK. OK, OK, OK. 230 00:10:21,880 --> 00:10:25,320 Have we got Happy Lydia today? We do have Happy Lydia today. 231 00:10:25,320 --> 00:10:27,080 What are you making? 232 00:10:27,080 --> 00:10:29,160 I'm doing, um, a moussaka-flavoured... 233 00:10:29,160 --> 00:10:30,760 Ah, gorgeous. ..like... 234 00:10:30,760 --> 00:10:33,120 My fave. Inspired, inspired. 235 00:10:33,120 --> 00:10:37,360 So, I'm going to try to roll the mince in the eggplant. 236 00:10:37,360 --> 00:10:39,120 Gorgeous. Crumb it and fry it, 237 00:10:39,120 --> 00:10:40,600 and put it like a crunchy... Wow! 238 00:10:40,600 --> 00:10:42,640 ..fried-y thing in there. Oh, wow. 239 00:10:42,640 --> 00:10:44,640 Possibly. Right. That's cool. 240 00:10:44,640 --> 00:10:47,040 So it's almost like a moussaka parmigiana. 241 00:10:47,040 --> 00:10:48,760 Yeah. Yes. Yes, yes! 242 00:10:48,760 --> 00:10:50,520 I like this a lot. Thank you. 243 00:10:50,520 --> 00:10:52,240 And it's just whether this all comes together... 244 00:10:52,240 --> 00:10:53,840 Yeah. ..the way you want. 245 00:10:53,840 --> 00:10:55,120 But it smells beautiful over here. 246 00:10:55,120 --> 00:10:56,680 Oh, thank you. We'll leave you to it. 247 00:10:56,680 --> 00:10:58,320 Thank you very much. Good luck, Lydia. 248 00:10:59,840 --> 00:11:02,800 60 minutes is not a lot of time 249 00:11:02,800 --> 00:11:06,400 for a MasterChef-worthy sandwich. 250 00:11:06,400 --> 00:11:09,360 It'll have eggplant, some capsicum, 251 00:11:09,360 --> 00:11:10,720 um... 252 00:11:11,840 --> 00:11:13,480 ..cheese. 253 00:11:13,480 --> 00:11:17,400 And if I make a really nice tomato sauce to go with it - 254 00:11:17,400 --> 00:11:19,480 I'm hoping I'll have enough time to do that. 255 00:11:19,480 --> 00:11:21,200 In order to get that pin, 256 00:11:21,200 --> 00:11:24,200 I'm going to have to cook my heart out. 257 00:11:24,200 --> 00:11:27,320 I'm going to give them the best cross-section they've ever seen. 258 00:11:27,320 --> 00:11:28,720 Ha! 259 00:11:28,720 --> 00:11:30,200 Oh, dear lord. OK. 260 00:11:32,560 --> 00:11:33,640 Hi, Annabel. 261 00:11:33,640 --> 00:11:35,480 Hi, Khanh. What are you making? 262 00:11:35,480 --> 00:11:37,240 I'm gonna do a steak frites baguette 263 00:11:37,240 --> 00:11:41,640 with an entrecote sauce over it. Yes! 264 00:11:41,640 --> 00:11:44,760 So, yeah, I've had this before, and I, like, loved it. 265 00:11:44,760 --> 00:11:47,520 I've never made it on a baguette before. 266 00:11:47,520 --> 00:11:48,800 OK. But I thought, 267 00:11:48,800 --> 00:11:51,000 "Today's the day to pull it out." 268 00:11:51,000 --> 00:11:52,720 That's really exciting, because there's a place 269 00:11:52,720 --> 00:11:54,280 called Entrecote in Melbourne... Yep. 270 00:11:54,280 --> 00:11:57,240 ..and they make this for AO, and I'm obsessed with it. 271 00:11:57,240 --> 00:11:58,680 Really? I'm obsessed with it. 272 00:11:58,680 --> 00:12:00,920 It's one of my favourite things to get at the tennis. Yeah. 273 00:12:00,920 --> 00:12:02,840 So I'm really excited to see... Oh, they do it on a baguette? 274 00:12:02,840 --> 00:12:03,880 Yes! 275 00:12:03,880 --> 00:12:06,120 Oh, damn. I thought I was really original, and I guess not. 276 00:12:06,120 --> 00:12:07,800 It's very classic. Yes. 277 00:12:07,800 --> 00:12:09,240 Yes, it is. 278 00:12:09,240 --> 00:12:11,320 It looks quite spectacular - that beautiful green sauce, 279 00:12:11,320 --> 00:12:13,480 the, like, perfectly cooked steak, the crispy chips. 280 00:12:13,480 --> 00:12:16,480 Yeah. So, you're talking about multiple pressure points there. 281 00:12:16,480 --> 00:12:18,280 Yes. Yeah. Crispy chips. 282 00:12:18,280 --> 00:12:19,560 Yes. Perfectly cooked steak. 283 00:12:19,560 --> 00:12:21,120 And that sauce has to be banging. Yes. 284 00:12:21,120 --> 00:12:23,600 Yeah. Alright, make it great. Alright. Thanks, guys. 285 00:12:23,600 --> 00:12:25,640 Good luck, Annabel. See ya. 286 00:12:25,640 --> 00:12:28,720 I need to make sure that I nail every single element today, 287 00:12:28,720 --> 00:12:30,960 otherwise, that pin, I'm going nowhere near it. 288 00:12:34,080 --> 00:12:35,360 EMILY: Come on, Hannah, girl. 289 00:12:38,240 --> 00:12:40,560 An immunity pin is just, like, a lifeline. 290 00:12:40,560 --> 00:12:42,480 It's like Get Out Of Jail Free card in Monopoly 291 00:12:42,480 --> 00:12:45,880 but for MasterChef, so I do want that pin today. 292 00:12:45,880 --> 00:12:48,840 We all want it, and we're all going to try hard for it. 293 00:12:48,840 --> 00:12:50,360 Straightaway, I'm kind of 294 00:12:50,360 --> 00:12:52,240 thinking about when I went to Italy last year, 295 00:12:52,240 --> 00:12:54,400 and the sandwiches that I lined up for 296 00:12:54,400 --> 00:12:55,600 that are viral. 297 00:12:56,760 --> 00:13:00,360 Today, I'm going to make an nduja chicken sandwich. 298 00:13:00,360 --> 00:13:04,440 I'm going for that real Italian sandwich vibe here. 299 00:13:04,440 --> 00:13:05,760 I've gone back to nduja 300 00:13:05,760 --> 00:13:07,440 because it's one of my favourite things, 301 00:13:07,440 --> 00:13:09,040 chicken because I love chicken. 302 00:13:09,040 --> 00:13:12,440 And I'm starting to build these flavour profiles in my head up. 303 00:13:12,440 --> 00:13:14,120 Hey, Hannah. Hello. 304 00:13:14,120 --> 00:13:16,360 Hi. Tell us what you're making. 305 00:13:16,360 --> 00:13:18,760 I'm going for the classic Italian-type sandwich 306 00:13:18,760 --> 00:13:20,880 because that's leaning into what I love. 307 00:13:20,880 --> 00:13:22,840 OK, so you've got some capsicums charring here. 308 00:13:22,840 --> 00:13:24,240 Yeah, I'm gonna go... I'm gonna just... 309 00:13:24,240 --> 00:13:25,440 Is that brining? It's brining. 310 00:13:25,440 --> 00:13:27,480 I'm just going to go as hard as I can on flavour 311 00:13:27,480 --> 00:13:29,400 to make sure every element packs a punch. 312 00:13:29,400 --> 00:13:31,480 I've got an nduja glaze to go on my chicken. 313 00:13:31,480 --> 00:13:32,520 Gorgeous. 314 00:13:32,520 --> 00:13:33,840 So, how are you going to cook the chicken? 315 00:13:33,840 --> 00:13:35,720 I want to go hard on the pan, 316 00:13:35,720 --> 00:13:37,880 but I want to get a nice crust on there as well. 317 00:13:37,880 --> 00:13:39,920 And then it's going to be glazed afterwards with this. 318 00:13:39,920 --> 00:13:43,360 What do you think about just glazing something 319 00:13:43,360 --> 00:13:44,520 for a sandwich? 320 00:13:46,840 --> 00:13:48,880 Obviously, a good sauce is very important, right? 321 00:13:48,880 --> 00:13:50,240 Yes, yes. So just a glaze? 322 00:13:50,240 --> 00:13:52,000 It depends on how much is going to be left over 323 00:13:52,000 --> 00:13:53,320 on that piece of protein. Yeah, yeah. 324 00:13:53,320 --> 00:13:55,960 But also, just think about when you eat it. What do you want? 325 00:13:57,360 --> 00:13:59,040 So, think about whether you should spend your time 326 00:13:59,040 --> 00:14:01,360 making that glaze or trying to inject that flavour 327 00:14:01,360 --> 00:14:02,560 into a sauce. 328 00:14:03,760 --> 00:14:04,960 OK? Yeah. 329 00:14:04,960 --> 00:14:06,520 You've got 60 minutes. We want to taste it. 330 00:14:06,520 --> 00:14:07,840 Yeah. Yeah. 331 00:14:08,960 --> 00:14:10,000 OK. 332 00:14:12,080 --> 00:14:13,240 Panicking now. 333 00:14:22,648 --> 00:14:25,448 The more I work in this kitchen, the more I'm realising, 334 00:14:25,448 --> 00:14:27,568 "Listen to when the judges make a comment." 335 00:14:27,568 --> 00:14:30,008 Maybe just glazing a chicken 336 00:14:30,008 --> 00:14:32,528 isn't enough flavour infused into the chicken. 337 00:14:32,528 --> 00:14:33,608 But I guess, 338 00:14:33,608 --> 00:14:35,888 if you're going to call it an nduja chicken, 339 00:14:35,888 --> 00:14:38,008 you need to be able to taste it. 340 00:14:38,008 --> 00:14:42,008 The glaze might not be enough, like, flavour for the sandwich. 341 00:14:43,168 --> 00:14:45,328 I need to change this into a sauce. 342 00:14:45,328 --> 00:14:47,488 I've just got to get this chicken on 343 00:14:47,488 --> 00:14:48,768 and then really work on this sauce, 344 00:14:48,768 --> 00:14:50,568 so with every bite you're getting that flavour 345 00:14:50,568 --> 00:14:51,848 through that chicken. 346 00:14:51,848 --> 00:14:53,408 It's all about that flavour. 347 00:14:55,408 --> 00:14:56,688 Come on, Jackie! 348 00:14:58,408 --> 00:15:00,208 JACKIE: I'm a little bit of a risk-taker. 349 00:15:00,208 --> 00:15:03,968 And today, I really want to see how far I can push it. 350 00:15:03,968 --> 00:15:05,648 VINNIE: Jackie, what are you making? 351 00:15:05,648 --> 00:15:07,728 I'm gonna do a bulgogi Philly cheesesteak. 352 00:15:07,728 --> 00:15:09,368 Nice. That sounds so good. Did I hear right? 353 00:15:09,368 --> 00:15:11,248 Bulgogi Philly cheesesteak, yeah. 354 00:15:11,248 --> 00:15:12,648 Oh! Yum. 355 00:15:12,648 --> 00:15:15,688 So, bulgogi beef is a dish traditionally from Korea. 356 00:15:15,688 --> 00:15:17,888 Usually, it's served with rice, with sides, 357 00:15:17,888 --> 00:15:19,568 or at Korean barbecue. 358 00:15:19,568 --> 00:15:22,248 A Philly cheesesteak is a classic American burger. 359 00:15:22,248 --> 00:15:25,008 It's packed in with onions and cheese. 360 00:15:25,008 --> 00:15:26,648 It's a pretty epic combination, 361 00:15:26,648 --> 00:15:29,448 because you'll have the punchy flavours of the bulgogi beef, 362 00:15:29,448 --> 00:15:31,208 but the coating of the cheese 363 00:15:31,208 --> 00:15:34,048 in that hot-dog bun will give it some creaminess. 364 00:15:35,408 --> 00:15:37,288 Jack-Jack-Jackie! Hi! 365 00:15:37,288 --> 00:15:39,568 How are you going? Hi, Poh. Hi, Khanh. How are you? 366 00:15:39,568 --> 00:15:41,608 OK, tell us, tell us. What are you doing? 367 00:15:41,608 --> 00:15:44,728 Yes, so I am making a bulgogi Philly cheesesteak. 368 00:15:44,728 --> 00:15:46,608 Oh! Yes. 369 00:15:46,608 --> 00:15:49,968 Girl! This is cool! Cool idea. 370 00:15:49,968 --> 00:15:51,288 So, what have we got on so far? 371 00:15:51,288 --> 00:15:53,288 You've got some onions and capsicum cooking off. 372 00:15:53,288 --> 00:15:55,208 Yeah, I've got them caramelising. 373 00:15:55,208 --> 00:15:56,968 This is going to be like a kimchi mayo. 374 00:15:56,968 --> 00:15:59,048 So, it'll be a bit of, like, a spicy kind of spread. 375 00:15:59,048 --> 00:16:01,288 And then the bulgogi. Oh, that smells good. 376 00:16:01,288 --> 00:16:03,568 So we've got soy, garlic, ginger, all the aromats. 377 00:16:03,568 --> 00:16:05,528 A bit of apple as well for sweetness. 378 00:16:05,528 --> 00:16:06,848 POH AND KHANH: Yeah. I like this. I like this. 379 00:16:06,848 --> 00:16:08,408 I really, really like this. 380 00:16:08,408 --> 00:16:11,688 So, I think it's straightforward deliciousness. 381 00:16:11,688 --> 00:16:12,768 Uh-huh. 382 00:16:12,768 --> 00:16:14,208 But is there anything in there that you're adding 383 00:16:14,208 --> 00:16:16,648 that's kind of a little bit left of centre, that's going 384 00:16:16,648 --> 00:16:19,368 to give us a bit of fresh crunch or some texture? 385 00:16:20,808 --> 00:16:22,368 Just think about it. 386 00:16:22,368 --> 00:16:24,768 'Cause for me, that's the only thing that's missing in this. 387 00:16:26,168 --> 00:16:28,888 This cook is so important. An immunity pin is up for grabs. 388 00:16:28,888 --> 00:16:30,848 If the judges bite through this sandwich 389 00:16:30,848 --> 00:16:32,768 and it doesn't have that crunch element today, 390 00:16:32,768 --> 00:16:34,568 it's just not going to be what they're looking for. 391 00:16:34,568 --> 00:16:37,048 I want to make sure that I nail this sandwich. 392 00:16:38,328 --> 00:16:39,848 If you want that pin, 393 00:16:39,848 --> 00:16:41,288 you're going to have to think big. 394 00:16:41,288 --> 00:16:43,008 40 minutes to go! 395 00:16:43,008 --> 00:16:44,928 (CHEERING AND APPLAUSE) 396 00:16:44,928 --> 00:16:46,168 That was so fun! 397 00:16:46,168 --> 00:16:47,448 So fun! 398 00:16:47,448 --> 00:16:48,968 Let's go, guys! 399 00:16:52,928 --> 00:16:54,288 Come on, Alyona. 400 00:16:54,288 --> 00:16:57,568 ALYONA: Growing up in Estonia, I didn't really eat sandwiches. 401 00:16:57,568 --> 00:17:00,688 First of all, Russian sandwiches are open sandwiches. 402 00:17:00,688 --> 00:17:02,408 So, you have one piece of bread, 403 00:17:02,408 --> 00:17:05,368 some cheese and some meat on top of it. 404 00:17:05,368 --> 00:17:07,928 That's it. It's so boring. 405 00:17:07,928 --> 00:17:10,808 So I feel like I only learned how to make sandwiches 406 00:17:10,808 --> 00:17:13,648 living and travelling in different countries. 407 00:17:13,648 --> 00:17:16,808 I love Italian sandwiches that have a lot 408 00:17:16,808 --> 00:17:18,528 of freshness to them. 409 00:17:18,528 --> 00:17:20,688 So, I'm going kind of, like, Italian, 410 00:17:20,688 --> 00:17:22,728 something that I normally love to eat. 411 00:17:22,728 --> 00:17:24,208 Hi, Alyona. Hi. 412 00:17:24,208 --> 00:17:26,968 Hi. I'm Khanh. Oh, my gosh. Hello. 413 00:17:26,968 --> 00:17:28,728 This looks all very beautiful. 414 00:17:28,728 --> 00:17:31,048 It looks very Italian. Yes. 415 00:17:31,048 --> 00:17:33,768 What are you making? OK, so I'm definitely Italian, 416 00:17:33,768 --> 00:17:34,968 so... Uh-huh. 417 00:17:34,968 --> 00:17:36,688 No, I'm not definitely Italian - Russian. 418 00:17:36,688 --> 00:17:39,168 I'm actually Russian, but I'm going Italian today. 419 00:17:39,168 --> 00:17:40,448 So, I'm brining some chicken. 420 00:17:40,448 --> 00:17:42,888 I'm going to then, like, marinate it in some yoghurt, 421 00:17:42,888 --> 00:17:44,208 just really, really briefly. 422 00:17:44,208 --> 00:17:47,728 And then I'm going to make some pesto with basil, 423 00:17:47,728 --> 00:17:50,888 mint and pistachio to go with it. 424 00:17:50,888 --> 00:17:52,848 And I'm going to put some stracciatella throughout, 425 00:17:52,848 --> 00:17:54,968 a little bit of pickle, 426 00:17:54,968 --> 00:17:57,168 because pickle needs to go on everything. 427 00:17:57,168 --> 00:17:58,928 We have a lot of different layers of flavour here. 428 00:17:58,928 --> 00:18:01,248 Mm. That's what I'm reading into it. 429 00:18:01,248 --> 00:18:02,928 But I'm really excited by it. Mm, mm. 430 00:18:02,928 --> 00:18:04,328 I think this is cool. 431 00:18:04,328 --> 00:18:05,608 I had a sandwich very similar to this... 432 00:18:05,608 --> 00:18:07,928 Yeah? ..when I was in Sicily, 433 00:18:07,928 --> 00:18:09,288 last year. 434 00:18:10,288 --> 00:18:12,968 This is very fun. This could go either way. 435 00:18:12,968 --> 00:18:16,008 It could be a lot, or it could be absolutely perfect 436 00:18:16,008 --> 00:18:17,688 and you could smash it out of the park. 437 00:18:17,688 --> 00:18:19,368 Look, we did tell them to go big. 438 00:18:19,368 --> 00:18:21,208 Yeah. So let's just leave them to go big. 439 00:18:21,208 --> 00:18:22,888 Alright. Good luck, Alyona. Go big! 440 00:18:22,888 --> 00:18:24,408 Thank you. 441 00:18:24,408 --> 00:18:26,288 Oh, my gosh. 442 00:18:26,288 --> 00:18:28,528 Khanh just said that he had a similar one in Sicily. 443 00:18:28,528 --> 00:18:31,408 This is exactly where I'm going with this idea. 444 00:18:31,408 --> 00:18:33,088 So I just need to execute 445 00:18:33,088 --> 00:18:35,448 and make sure I take them to Sicily. 446 00:18:36,448 --> 00:18:39,168 I'm really hoping I'm going to get the immunity pin today. 447 00:18:39,168 --> 00:18:40,248 I'm going to fight. 448 00:18:40,248 --> 00:18:42,568 I'm going to make my food really, really delicious. 449 00:18:44,128 --> 00:18:45,888 Come on, Uncle Miin! 450 00:18:45,888 --> 00:18:48,808 MIIN: I want that immunity pin more than ever. 451 00:18:48,808 --> 00:18:51,768 I'm still a bit, you know, up and down in the kitchen, 452 00:18:51,768 --> 00:18:54,488 so having an immunity pin would probably help 453 00:18:54,488 --> 00:18:57,408 in terms of calming my nerves a bit when I'm cooking. 454 00:18:58,488 --> 00:19:01,008 I'm going to do a curry chicken version, 455 00:19:01,008 --> 00:19:02,888 something called Roti John. 456 00:19:02,888 --> 00:19:04,608 So, 'roti' means 'bread', 457 00:19:04,608 --> 00:19:07,248 and 'John' is just the name - I don't know why. 458 00:19:08,608 --> 00:19:10,368 But essentially, it's normally just a very soft 459 00:19:10,368 --> 00:19:14,288 hot-dog roll that's filled with a curry. 460 00:19:14,288 --> 00:19:18,208 It's a very saucy, messy sandwich. 461 00:19:18,208 --> 00:19:21,328 And then it is finished by cooking an egg omelette 462 00:19:21,328 --> 00:19:23,888 and wrapping it in an egg omelette. 463 00:19:23,888 --> 00:19:26,888 I'm getting all the aromats cooking in the curry. 464 00:19:26,888 --> 00:19:28,288 What I want in my sandwich 465 00:19:28,288 --> 00:19:31,328 is obviously a really good curry. 466 00:19:31,328 --> 00:19:33,528 The curry leaves just went in. Yeah, I know. (INHALES DEEPLY) 467 00:19:33,528 --> 00:19:35,728 The smells! The smells, Poh! 468 00:19:37,128 --> 00:19:39,008 Curry leaves just get me. Yeah. 469 00:19:39,008 --> 00:19:40,648 So, that's really important, 470 00:19:40,648 --> 00:19:42,688 because if I don't get the curry right, 471 00:19:42,688 --> 00:19:44,528 then it doesn't matter what else I do. 472 00:19:46,128 --> 00:19:50,608 I'm not the kind of cook who follows recipes. 473 00:19:50,608 --> 00:19:53,208 A lot of times, it's just based on feel 474 00:19:53,208 --> 00:19:57,648 or what we call 'agak agak' in Malaysia, 475 00:19:57,648 --> 00:20:00,448 'Agak agak' translates to 'guesstimation'. 476 00:20:00,448 --> 00:20:02,608 So, every time you ask a Malaysian, 477 00:20:02,608 --> 00:20:04,088 "Can I get a recipe?", 478 00:20:04,088 --> 00:20:06,088 it's always, "I can give you the ingredients, 479 00:20:06,088 --> 00:20:08,368 "but I can't give you exact measurements 480 00:20:08,368 --> 00:20:10,448 "because everything is agak agak 481 00:20:10,448 --> 00:20:12,248 "or guesstimate to taste." 482 00:20:13,928 --> 00:20:16,008 Keep fighting for that immunity pin! 483 00:20:16,008 --> 00:20:17,968 30 minutes to go! 484 00:20:17,968 --> 00:20:20,888 ANDY: Let's go, everybody! (CHEERING AND APPLAUSE) 485 00:20:22,408 --> 00:20:23,888 I'm stressed. (CHUCKLES) 486 00:20:28,088 --> 00:20:29,688 Hi, Aaron. Hey, Poh. How you going? 487 00:20:29,688 --> 00:20:30,728 How you going? 488 00:20:30,728 --> 00:20:33,568 Are you going for a bit of a banh mi kind of inspo or...? 489 00:20:33,568 --> 00:20:35,768 I'm trying to marry the banh mi bread 490 00:20:35,768 --> 00:20:37,128 with a shrimp po'boy. 491 00:20:37,128 --> 00:20:38,848 Oh! Ah! Yeah. 492 00:20:38,848 --> 00:20:40,408 Oh, my God, I love the way we both just did that 493 00:20:40,408 --> 00:20:41,648 at the exact same time. 494 00:20:41,648 --> 00:20:43,008 So, I've got, like, just some fresh veg here 495 00:20:43,008 --> 00:20:44,248 that I'll dress up in a sec. 496 00:20:44,248 --> 00:20:46,168 And then we've got the shrimp that'll be dredged 497 00:20:46,168 --> 00:20:48,408 in some seasoned flour with all those spices. 498 00:20:48,408 --> 00:20:51,088 And then I'll be making the mayo with some prawn oil, 499 00:20:51,088 --> 00:20:52,568 some lime and some of the spices as well. 500 00:20:52,568 --> 00:20:54,008 I feel like there's a lot here to do. 501 00:20:54,008 --> 00:20:55,328 Yeah, there is. 502 00:20:55,328 --> 00:20:56,888 Deep-fryer's on, so that's a good thing. 503 00:20:56,888 --> 00:20:58,248 And, yeah, I've got some work cut out for me. 504 00:20:58,248 --> 00:20:59,568 Yeah. I'm very excited about it. 505 00:20:59,568 --> 00:21:01,248 Yeah. I'm hearing texture, 506 00:21:01,248 --> 00:21:04,408 flavour difference, like, acidity. 507 00:21:04,408 --> 00:21:06,128 It's making me quite happy. Thank you. 508 00:21:08,568 --> 00:21:10,128 Fried prawns, giant fried prawns 509 00:21:10,128 --> 00:21:12,088 in a sandwich is always going to look good. 510 00:21:12,088 --> 00:21:13,608 And it's always going to taste good. 511 00:21:13,608 --> 00:21:15,608 But I need to nail the cook of the prawns. 512 00:21:15,608 --> 00:21:17,168 I want these, like, giant prawns, 513 00:21:17,168 --> 00:21:19,408 and they're all fried and crispy. 514 00:21:19,408 --> 00:21:21,448 Got to have a crunch, got to have a crisp 515 00:21:21,448 --> 00:21:23,048 but also be relatively light. 516 00:21:24,288 --> 00:21:26,128 That's an exciting-sounding sandwich. 517 00:21:26,128 --> 00:21:28,168 I really want that pin. I hope it shows, you know? 518 00:21:28,168 --> 00:21:29,768 I'm really gonna fight for that pin. 519 00:21:29,768 --> 00:21:31,608 So, fingers crossed they can get into it. 520 00:21:32,688 --> 00:21:34,768 # And new bread, crumb and new bread 521 00:21:34,768 --> 00:21:36,648 # Crumb and new bread 522 00:21:36,648 --> 00:21:38,368 # Ah-ah-ah-ah-ah! # 523 00:21:38,368 --> 00:21:41,288 OK, crumb and new bread. 524 00:21:41,288 --> 00:21:42,808 Crumb and new bread. 525 00:21:42,808 --> 00:21:45,688 Of course let's take a second one just in case. 526 00:21:45,688 --> 00:21:47,168 And crumb. 527 00:21:47,168 --> 00:21:50,128 I can't wait for crumb anymore. Where would it be? 528 00:21:50,128 --> 00:21:52,368 Oh, there it is. Panko will do. 529 00:21:54,048 --> 00:21:56,048 Panko - found it. 530 00:21:56,048 --> 00:21:57,648 Found it! 531 00:21:59,728 --> 00:22:01,688 EMILY: Run, Lydia! Come on, girl! 532 00:22:02,848 --> 00:22:06,488 I'm making a moussaka-inspired roulade sandwich. 533 00:22:06,488 --> 00:22:07,928 Put you in there. 534 00:22:09,008 --> 00:22:10,728 Let's put a little bit of... 535 00:22:10,728 --> 00:22:12,008 Yeah, why not? 536 00:22:12,008 --> 00:22:13,448 Put a little bit of herb in there. 537 00:22:14,608 --> 00:22:16,888 I'm going to roll moussaka flavours 538 00:22:16,888 --> 00:22:20,128 into an eggplant with some mince spiced up, 539 00:22:20,128 --> 00:22:22,728 roll it and put that whole crumbed roulade 540 00:22:22,728 --> 00:22:24,488 in a sandwich. 541 00:22:24,488 --> 00:22:26,768 Crumbing and frying this roulade, 542 00:22:26,768 --> 00:22:28,328 it's the textural element 543 00:22:28,328 --> 00:22:32,288 that is needed to make this sandwich balanced. 544 00:22:32,288 --> 00:22:35,088 And who doesn't like things that are fried? 545 00:22:36,968 --> 00:22:40,128 So, Khanh can have his cross-section, 546 00:22:40,128 --> 00:22:43,048 and Jean-Christophe can have his discotheque. (CHUCKLES) 547 00:22:45,648 --> 00:22:47,288 Sandwich day is a great day. 548 00:22:47,288 --> 00:22:49,928 There are so many interesting sandwiches out there. 549 00:22:49,928 --> 00:22:50,928 What are we loving? 550 00:22:50,928 --> 00:22:52,728 JEAN-CHRISTOPHE: Lydia - guess what - 551 00:22:52,728 --> 00:22:54,688 she's doing a moussaka with eggplant. 552 00:22:54,688 --> 00:22:56,008 Yes. In a sandwich. 553 00:22:56,008 --> 00:22:57,008 SOFIA: Cool. 554 00:22:57,008 --> 00:22:58,728 Jackie's. Jackie's? 555 00:22:58,728 --> 00:23:01,168 It is the bulgogi beef cheesesteak. 556 00:23:01,168 --> 00:23:03,088 Oh! Ooh, interesting. 557 00:23:03,088 --> 00:23:04,808 KHANH: Yes. Oh, I love that idea! 558 00:23:04,808 --> 00:23:07,048 It makes sense. It makes so much sense. Yes! 559 00:23:07,048 --> 00:23:08,488 The only thing is, 560 00:23:08,488 --> 00:23:11,288 for me, she's not really putting anything else in there, 561 00:23:11,288 --> 00:23:12,728 so it's just going to be sort of, like, that... 562 00:23:12,728 --> 00:23:14,048 Meat and cheese. ..meat and cheese... 563 00:23:14,048 --> 00:23:15,368 Like, classic Philly cheesesteak. 564 00:23:15,368 --> 00:23:17,368 Yeah, but I want something fresh. 565 00:23:17,368 --> 00:23:20,208 I'm excited about Miin's Roti John. 566 00:23:20,208 --> 00:23:21,248 Yeah. 567 00:23:21,248 --> 00:23:22,808 I think it's going to be incredibly tasty. 568 00:23:22,808 --> 00:23:24,528 You know, beautiful curried chicken... 569 00:23:24,528 --> 00:23:26,648 Yeah. ..wrapped in an omelette. 570 00:23:27,968 --> 00:23:31,968 MIIN: For my curried chicken Roti John, the appeal of it 571 00:23:31,968 --> 00:23:34,528 is that it doesn't look like a sandwich. 572 00:23:34,528 --> 00:23:37,128 What you will see is an egg 573 00:23:37,128 --> 00:23:40,008 that's wrapped around something. 574 00:23:40,008 --> 00:23:43,328 You only reveal the sandwich once you cut into it. 575 00:23:43,328 --> 00:23:45,808 VINNIE: Let's go, Miin! EMILY: Oh, nice, Miin! 576 00:23:45,808 --> 00:23:47,648 GRACE: Oh, yeah. Go, Miiny! Wow. 577 00:23:49,328 --> 00:23:50,768 The omelette is really important 578 00:23:50,768 --> 00:23:53,088 because it just needs to be thick enough 579 00:23:53,088 --> 00:23:54,528 where it will hold its structure, 580 00:23:54,528 --> 00:23:58,488 but thin enough that I could roll the entire sandwich in it. 581 00:23:58,488 --> 00:24:00,008 Yeah, nice, Miin. 582 00:24:02,408 --> 00:24:04,488 The judges are hovering around, looking at me, 583 00:24:04,488 --> 00:24:07,208 and I'm trying to get this omelette out. 584 00:24:07,208 --> 00:24:09,968 Oh, no, it's breaking. Flip it upside down. 585 00:24:19,368 --> 00:24:21,088 Somehow I've messed up the omelette. 586 00:24:22,728 --> 00:24:25,008 If I try to wrap it, it's just gonna fall apart. 587 00:24:26,168 --> 00:24:27,768 So I'm gonna have to redo it. 588 00:24:27,768 --> 00:24:29,008 Why am I so stressed? 589 00:24:30,328 --> 00:24:33,048 When you know you're cooking for an immunity pin, 590 00:24:33,048 --> 00:24:34,488 it has to be spot-on. 591 00:24:44,416 --> 00:24:46,496 Every layer counts! 592 00:24:46,496 --> 00:24:48,216 15 minutes to go! 593 00:24:48,216 --> 00:24:50,936 (CHEERING AND APPLAUSE) 594 00:24:53,096 --> 00:24:54,816 Bring it home! 595 00:24:58,016 --> 00:25:00,296 I'm not happy with my omelette... 596 00:25:02,336 --> 00:25:04,136 ..so I'm gonna have to redo it. 597 00:25:05,456 --> 00:25:07,976 Hopefully, I'll get it done properly this time. 598 00:25:07,976 --> 00:25:09,696 EMILY: Work that egg, Uncle Miin. 599 00:25:09,696 --> 00:25:11,736 This is my chance for an immunity pin. 600 00:25:11,736 --> 00:25:12,776 Come on, Uncle Miin! 601 00:25:12,776 --> 00:25:14,736 So I want everything to be perfect. 602 00:25:17,856 --> 00:25:19,296 Come on, Annabel! 603 00:25:19,296 --> 00:25:21,016 I'm doing a steak frites baguette today 604 00:25:21,016 --> 00:25:23,176 with, like, an entrecote sauce. 605 00:25:23,176 --> 00:25:25,696 I really, really want to win today. 606 00:25:25,696 --> 00:25:26,856 Like, real bad. 607 00:25:26,856 --> 00:25:28,056 Extremely bad. 608 00:25:29,096 --> 00:25:31,096 For my elevated steak sandwich, 609 00:25:31,096 --> 00:25:33,376 although it's simple and there's three elements, 610 00:25:33,376 --> 00:25:36,136 every single element needs to be executed perfectly. 611 00:25:36,136 --> 00:25:38,936 What makes a really, really good entrecote sauce 612 00:25:38,936 --> 00:25:40,416 is the perfect balance. 613 00:25:40,416 --> 00:25:42,536 So, it's super green, super herby. 614 00:25:42,536 --> 00:25:45,696 We've got sage, basil, parsley, Dijon mustard, 615 00:25:45,696 --> 00:25:47,576 Worcestershire, anchovies, 616 00:25:47,576 --> 00:25:50,296 nutmeg, black pepper and an egg yolk. 617 00:25:52,336 --> 00:25:54,296 Ooh! Is that fish sauce? 618 00:25:54,296 --> 00:25:56,696 No, I put anchovies in. Ah. 619 00:25:56,696 --> 00:25:58,256 It tastes yum! 620 00:25:58,256 --> 00:26:00,016 It's not too rich. 621 00:26:00,016 --> 00:26:01,456 I'm really happy with it. 622 00:26:02,976 --> 00:26:05,616 For my steak, the plan is to serve the steak sliced 623 00:26:05,616 --> 00:26:07,056 on the sandwich. 624 00:26:07,056 --> 00:26:09,656 The pink in the steak has got to be poppin', 625 00:26:09,656 --> 00:26:12,576 so the steak should be rare, medium rare. 626 00:26:13,976 --> 00:26:17,016 I'm feeling good. I need to get my chips in the fryer, 627 00:26:17,016 --> 00:26:19,736 but everything will come together in the end, I think. 628 00:26:23,896 --> 00:26:26,656 AARON: Today, I'm making my spin on a shrimp po'boy. 629 00:26:26,656 --> 00:26:28,496 So far, I'm actually... I feel like I'm in control, 630 00:26:28,496 --> 00:26:30,336 and my sauce is coming together nicely. 631 00:26:30,336 --> 00:26:31,816 I really want this sauce to hit - 632 00:26:31,816 --> 00:26:34,776 like, it can't just be your average spicy mayo. 633 00:26:34,776 --> 00:26:37,976 It's got to really carry the sandwich. 634 00:26:37,976 --> 00:26:39,896 All those flavours meld well together. 635 00:26:39,896 --> 00:26:42,416 There's crunch, there's bite, there's zing, there's freshness. 636 00:26:42,416 --> 00:26:44,216 So, yeah, I'm really hoping that it all comes through. 637 00:26:45,656 --> 00:26:48,016 The sandwich has got to stand out, 638 00:26:48,016 --> 00:26:50,216 so I need to nail the cook of the prawns, 639 00:26:50,216 --> 00:26:52,736 the deep-frying them to get that really crispy texture, 640 00:26:52,736 --> 00:26:55,496 but then also to protect the meat on the inside 641 00:26:55,496 --> 00:26:56,816 to keep them quite juicy as well. 642 00:26:58,216 --> 00:27:00,296 I have deep-fried prawns before and, generally, 643 00:27:00,296 --> 00:27:02,296 the ones that I use aren't actually that big. 644 00:27:02,296 --> 00:27:06,216 So, it only takes around, like, three to four minutes. 645 00:27:06,216 --> 00:27:08,296 It's just, just done. 646 00:27:08,296 --> 00:27:09,536 I just cut through the prawn, 647 00:27:09,536 --> 00:27:10,816 and I think it's just a little bit opaque, 648 00:27:10,816 --> 00:27:13,176 so I'm just gonna splash it in there for another 30 seconds, 649 00:27:13,176 --> 00:27:14,656 and it should be good. 650 00:27:14,656 --> 00:27:16,296 Hopefully they're perfectly cooked. 651 00:27:16,296 --> 00:27:17,496 Fingers crossed. (CHUCKLES) 652 00:27:19,376 --> 00:27:20,776 No soggy bottoms! 653 00:27:20,776 --> 00:27:22,416 Only ten minutes to go! 654 00:27:22,416 --> 00:27:24,216 (CHEERING AND APPLAUSE) 655 00:27:25,736 --> 00:27:26,936 I love it! I love it! 656 00:27:28,336 --> 00:27:31,216 Come on, everybody. Nice work, guys. 657 00:27:32,776 --> 00:27:35,376 HANNAH: Got a lot to do in a short amount of time. 658 00:27:35,376 --> 00:27:37,696 I'm just working on my nduja sauce. 659 00:27:37,696 --> 00:27:40,176 I just want it to start sucking that up. 660 00:27:40,176 --> 00:27:43,496 I've got a little list going through my head like this, 661 00:27:43,496 --> 00:27:45,296 and I'm ticking off one thing after another. 662 00:27:45,296 --> 00:27:46,856 I'm getting there. 663 00:27:46,856 --> 00:27:48,296 Hello. Hannah! 664 00:27:48,296 --> 00:27:50,856 Hello, hello. So, what's going on 665 00:27:50,856 --> 00:27:52,616 with this nduja process? 666 00:27:52,616 --> 00:27:54,736 Are we glazing? Are we saucing? Are we doing both? 667 00:27:54,736 --> 00:27:57,496 So, instead of glazing the chicken as it comes off, 668 00:27:57,496 --> 00:27:59,056 I actually chop the chicken and then lightly toss it 669 00:27:59,056 --> 00:28:00,336 in the glaze. 670 00:28:00,336 --> 00:28:02,176 So, that's sort of, every bite, you're getting that flavour 671 00:28:02,176 --> 00:28:04,016 through that chicken. So it's a sauce glaze? 672 00:28:04,016 --> 00:28:05,576 It's a sauce glaze. (CHUCKLES) 673 00:28:08,136 --> 00:28:10,936 ALYONA: I didn't really eat sandwiches growing up, 674 00:28:10,936 --> 00:28:12,656 so we're going to Italy. 675 00:28:12,656 --> 00:28:16,256 We're going Mediterranean, and we're going big. 676 00:28:16,256 --> 00:28:18,776 CONTESTANT: (FROM GANTRY) Come on, Alyona! 677 00:28:18,776 --> 00:28:21,016 Taste everything, girl. 678 00:28:21,016 --> 00:28:23,256 I'm really happy with my pesto. 679 00:28:23,256 --> 00:28:26,176 Orange works really well with basil and mint 680 00:28:26,176 --> 00:28:27,696 and pistachios. 681 00:28:27,696 --> 00:28:29,336 My chicken is juicy. 682 00:28:29,336 --> 00:28:32,176 Time to start assembling my sandwich. 683 00:28:32,176 --> 00:28:33,696 Today I'm using ciabatta bread. 684 00:28:33,696 --> 00:28:36,896 So, the first thing is the salad, with grapes 685 00:28:36,896 --> 00:28:39,416 and rocket and a little bit of olive oil. 686 00:28:39,416 --> 00:28:42,296 Putting grapes in, girl?! Crazy. 687 00:28:42,296 --> 00:28:44,456 I'm adding stracciatella cheese in my sandwich 688 00:28:44,456 --> 00:28:47,696 because, when it's merged together with the pesto, 689 00:28:47,696 --> 00:28:51,616 it almost creates this new sauce, where it's, like, cheesy, 690 00:28:51,616 --> 00:28:54,536 and it's nutty, and it's vibrant and delicious. 691 00:28:54,536 --> 00:28:55,816 You do it, Alyona. 692 00:28:56,936 --> 00:28:59,856 I'm looking at Alyona's, and it is massive. (CHUCKLES) 693 00:28:59,856 --> 00:29:01,936 If I went to a restaurant and got that, 694 00:29:01,936 --> 00:29:03,496 I'd probably be pretty happy. 695 00:29:03,496 --> 00:29:06,136 I'd probably expect to also pay about 40 bucks for it, 696 00:29:06,136 --> 00:29:08,056 but it's still looking good. 697 00:29:08,056 --> 00:29:10,416 I mean, it looks really massive. 698 00:29:10,416 --> 00:29:11,936 It certainly looks inviting. 699 00:29:11,936 --> 00:29:14,856 I think it's going to be enough for all the judges. 700 00:29:16,256 --> 00:29:17,976 I can't wait for a good sandwich! 701 00:29:17,976 --> 00:29:19,416 Five minutes to go! 702 00:29:19,416 --> 00:29:21,336 (CHEERING AND APPLAUSE) 703 00:29:25,696 --> 00:29:27,056 Tasting good? Happy? 704 00:29:27,056 --> 00:29:29,296 Yeah, yeah. Great. 705 00:29:29,296 --> 00:29:31,136 I need to start assembling my sandwich 706 00:29:31,136 --> 00:29:33,496 so I can actually grill it with the cheese on top. 707 00:29:33,496 --> 00:29:35,696 The flavour of the bulgogi is really good. 708 00:29:35,696 --> 00:29:38,176 A heavy sandwich like this needs a bit of freshness... 709 00:29:40,296 --> 00:29:43,656 ..so I'm thinking about how to add an extra crunch layer. 710 00:29:43,656 --> 00:29:46,776 I see the apple, I see the kimchi, 711 00:29:46,776 --> 00:29:49,016 and I think those bits could work to add a bit 712 00:29:49,016 --> 00:29:50,816 of extra crunch. 713 00:29:50,816 --> 00:29:52,696 I think it takes it to the next level. 714 00:29:54,016 --> 00:29:56,776 But it's not a Philly cheesesteak until the cheese 715 00:29:56,776 --> 00:29:59,296 is fully melted across the sandwich. 716 00:29:59,296 --> 00:30:03,376 Straight on the top, as hot as possible. 717 00:30:03,376 --> 00:30:05,216 No time to loaf around - 718 00:30:05,216 --> 00:30:06,896 three minutes to go! 719 00:30:06,896 --> 00:30:08,616 (CHEERING AND APPLAUSE) 720 00:30:08,616 --> 00:30:10,896 Push, guys! Three minutes! 721 00:30:12,376 --> 00:30:13,936 Got to plate it up, guys. 722 00:30:13,936 --> 00:30:15,136 Woo! 723 00:30:15,136 --> 00:30:16,976 LYDIA: I'm starting to think 724 00:30:16,976 --> 00:30:20,296 that maybe this immunity pin could be within my realm. 725 00:30:21,256 --> 00:30:25,376 The roulade is sitting tall and proud. 726 00:30:25,376 --> 00:30:28,536 The flavours of eggplant and capsicum 727 00:30:28,536 --> 00:30:31,696 and cheese and minced lamb pair well together, 728 00:30:31,696 --> 00:30:34,416 so I can't see why they won't pair well 729 00:30:34,416 --> 00:30:36,296 between a piece of bread. 730 00:30:38,976 --> 00:30:40,536 Hannah's got to get it on the plate. 731 00:30:40,536 --> 00:30:41,896 Come on, Hannah, girl. 732 00:30:41,896 --> 00:30:45,296 HANNAH: My sandwich needs to have the best cross-section. 733 00:30:45,296 --> 00:30:47,936 My chicken, my pickled onions, 734 00:30:47,936 --> 00:30:51,016 my red capsicum, rocket, and my chicken skin... 735 00:30:52,216 --> 00:30:55,136 ..you should be able to see defined layers, defined colours, 736 00:30:55,136 --> 00:30:56,176 all piled up. 737 00:30:56,176 --> 00:30:57,616 And you should be able to cut it 738 00:30:57,616 --> 00:30:58,976 and it stays together. 739 00:31:01,256 --> 00:31:04,616 If you want this pin, stack it and get it on the plate! 740 00:31:04,616 --> 00:31:05,696 One minute to go! 741 00:31:05,696 --> 00:31:07,256 (CHEERING AND APPLAUSE) 742 00:31:12,016 --> 00:31:13,496 CONTESTANT: (FROM GANTRY) Oh, Miin, 743 00:31:13,496 --> 00:31:14,736 that's looking unreal, mate. 744 00:31:14,736 --> 00:31:16,936 Sandwich wrapped in omelette. 745 00:31:16,936 --> 00:31:19,176 So good. Oh! 746 00:31:19,176 --> 00:31:21,216 EMILY: Miin, you're a visionary. 747 00:31:22,936 --> 00:31:24,736 30 seconds left! 748 00:31:24,736 --> 00:31:26,216 (CHEERING AND APPLAUSE) 749 00:31:27,976 --> 00:31:30,256 GRACE: Push, guys, push! Come on, Jackie! 750 00:31:30,256 --> 00:31:32,016 JACKIE: My glasses. 751 00:31:32,016 --> 00:31:34,376 Moment of truth - I open the oven, 752 00:31:34,376 --> 00:31:36,056 I look at the cheese, it's melted. 753 00:31:36,056 --> 00:31:38,496 I'm so happy with it, and I just need to get it on the plate. 754 00:31:39,816 --> 00:31:43,136 OK, guys, my bouche is ready. 755 00:31:43,136 --> 00:31:44,376 Ten... 756 00:31:44,376 --> 00:31:45,976 ALL: Nine, 757 00:31:45,976 --> 00:31:49,336 eight, seven, six, 758 00:31:49,336 --> 00:31:52,536 five, four, three, 759 00:31:52,536 --> 00:31:54,776 two, one! 760 00:31:54,776 --> 00:31:57,176 (CHEERING AND APPLAUSE) 761 00:32:05,136 --> 00:32:06,256 Looks so good, Miin. 762 00:32:06,256 --> 00:32:08,056 Miin, mate, that looks unbelievable. 763 00:32:08,056 --> 00:32:09,616 Thank you. 764 00:32:10,776 --> 00:32:12,136 CONTESTANT: (FROM GANTRY) Well done, Alyona. 765 00:32:12,136 --> 00:32:14,656 It looks so good. Yeah, man. So fresh. 766 00:32:14,656 --> 00:32:17,336 I love sandwiches. I know a thing or two about them. 767 00:32:17,336 --> 00:32:18,576 Ooh! 768 00:32:18,576 --> 00:32:21,376 Oh, good job, girl! 769 00:32:21,376 --> 00:32:22,816 Those sandwiches all look so good. 770 00:32:22,816 --> 00:32:24,056 I think it's gonna be really hard 771 00:32:24,056 --> 00:32:26,136 for the judges to decide who wins the pin today. 772 00:32:35,696 --> 00:32:37,896 We asked you to make us an epic sanger, 773 00:32:37,896 --> 00:32:39,216 worthy of that immunity pin. 774 00:32:40,416 --> 00:32:42,536 Let's see how you went. 775 00:32:42,536 --> 00:32:45,696 The first dish we'd like to taste belongs to Lydia. 776 00:32:45,696 --> 00:32:47,976 (CHEERING AND APPLAUSE) 777 00:32:51,456 --> 00:32:52,656 Here she comes. 778 00:32:55,416 --> 00:32:57,656 That's a monster. Oh, wow. 779 00:32:58,776 --> 00:33:01,136 Lydia, got a little bit of a strut to your step today. 780 00:33:01,136 --> 00:33:02,496 I love it. 781 00:33:02,496 --> 00:33:03,976 (LAUGHTER) 782 00:33:03,976 --> 00:33:08,656 LYDIA: I have made a moussaka-inspired sandwich. 783 00:33:08,656 --> 00:33:09,976 JEAN-CHRISTOPHE: Wow. 784 00:33:09,976 --> 00:33:11,536 So, I've spiced up some lamb, 785 00:33:11,536 --> 00:33:15,256 baked the eggplants and some capsicum, 786 00:33:15,256 --> 00:33:16,816 and then just rolled them up, 787 00:33:16,816 --> 00:33:19,776 and the intention was sort of to crumb them 788 00:33:19,776 --> 00:33:23,696 and get...give you a nice cross-section if I could. 789 00:33:23,696 --> 00:33:25,056 And then the cheese sort of... 790 00:33:25,056 --> 00:33:26,936 The saganaki cheese, down the bottom. 791 00:33:26,936 --> 00:33:29,296 And I just made a little fresh tomato sauce as well. 792 00:33:29,296 --> 00:33:30,776 Is it delicious? 793 00:33:30,776 --> 00:33:32,656 I think it is, yes. 794 00:33:32,656 --> 00:33:33,856 Alright, well, let's find out. 795 00:33:40,976 --> 00:33:43,616 KHANH: I can see all the layers. I'm very excited about this. 796 00:33:45,816 --> 00:33:47,696 Dive straight in? Yeah, go for it. 797 00:34:03,976 --> 00:34:05,896 If that had a name on the menu, 798 00:34:05,896 --> 00:34:07,496 it would just be Beast Mode. 799 00:34:09,336 --> 00:34:12,416 It's just an absolute beast of a sandwich, 800 00:34:12,416 --> 00:34:14,656 and it's kind of a little bit dirty. 801 00:34:14,656 --> 00:34:16,576 Like, it's a little bit naughty, 802 00:34:16,576 --> 00:34:19,176 but, oh, my God, it is so satisfying 803 00:34:19,176 --> 00:34:20,816 it's not funny. 804 00:34:20,816 --> 00:34:23,296 The beautiful hint of oregano, 805 00:34:23,296 --> 00:34:26,896 like, throughout the whole thing is spot-on. 806 00:34:26,896 --> 00:34:28,616 I love the saganaki 807 00:34:28,616 --> 00:34:31,096 and, like, the caramelisation on that thing. 808 00:34:31,096 --> 00:34:35,096 It feels like every time you just focus on flavour, 809 00:34:35,096 --> 00:34:36,136 you deliver. 810 00:34:36,136 --> 00:34:38,136 Yes. I just feel like you need 811 00:34:38,136 --> 00:34:40,296 to remember that in every single cook. 812 00:34:40,296 --> 00:34:41,896 Yep. Nice work, Lydia. 813 00:34:42,936 --> 00:34:45,736 Lydia, moussaka is my favourite Greek dish. 814 00:34:45,736 --> 00:34:47,336 I love it, I make it all the time, 815 00:34:47,336 --> 00:34:49,096 and I thought, "She's going to be hard-pressed 816 00:34:49,096 --> 00:34:50,976 "getting that into a sandwich," 817 00:34:50,976 --> 00:34:52,736 because there's quite a lot to do. 818 00:34:52,736 --> 00:34:56,456 But you've done it. It's so lovely, and it has that sort of 819 00:34:56,456 --> 00:34:58,176 comforting bite about it, 820 00:34:58,176 --> 00:34:59,896 like when you scoop through a moussaka, 821 00:34:59,896 --> 00:35:01,016 but in sandwich form, 822 00:35:01,016 --> 00:35:02,456 because you have picked the right bread. 823 00:35:02,456 --> 00:35:03,616 Well done. 824 00:35:03,616 --> 00:35:05,536 SOFIA: You've got that salty cheese at the bottom. 825 00:35:05,536 --> 00:35:07,376 You get that meatiness from the lamb, 826 00:35:07,376 --> 00:35:08,776 of course, and that richness. 827 00:35:08,776 --> 00:35:10,816 But then the thing that I really love 828 00:35:10,816 --> 00:35:12,736 is the sweetness that you've got 829 00:35:12,736 --> 00:35:13,896 out of those peppers, 830 00:35:13,896 --> 00:35:15,576 and it's just oozing into the bread 831 00:35:15,576 --> 00:35:17,296 in such a beautiful way. 832 00:35:17,296 --> 00:35:19,136 You've done a really wonderful job here. 833 00:35:19,136 --> 00:35:20,616 Thank you. 834 00:35:20,616 --> 00:35:22,896 I think that it's really well balanced. 835 00:35:22,896 --> 00:35:25,416 All the layers are there. It's really well constructed. 836 00:35:25,416 --> 00:35:28,696 I love moussaka, I love saganaki, 837 00:35:28,696 --> 00:35:30,416 I love the sweetness that you're getting. 838 00:35:30,416 --> 00:35:32,896 Really, really good sandwich. Thank you. Thank you. 839 00:35:32,896 --> 00:35:35,216 There is actually a party going on in my mouth... 840 00:35:35,216 --> 00:35:36,376 Excellent! 841 00:35:36,376 --> 00:35:37,936 ..since I've been eating your food. You got my vote. 842 00:35:37,936 --> 00:35:40,096 Thank you. Thank you. 843 00:35:40,096 --> 00:35:42,176 (CHEERING AND APPLAUSE) Thank you, thank you. 844 00:35:42,176 --> 00:35:43,256 Ah! 845 00:35:43,256 --> 00:35:47,136 I created a discotheque in Jean-Christophe's bouche, 846 00:35:47,136 --> 00:35:48,856 so I'm so happy. 847 00:35:48,856 --> 00:35:51,696 That was the best feedback. 848 00:35:53,896 --> 00:35:56,656 Next sandwich we want to taste belongs to Alyona. 849 00:35:56,656 --> 00:35:58,856 (CHEERING AND APPLAUSE) 850 00:36:10,296 --> 00:36:14,216 That looks super generous. Very hefty sandwich. 851 00:36:14,216 --> 00:36:16,296 Looks like an entire garden. 852 00:36:16,296 --> 00:36:18,976 Imagine you're in a cafe and that thing pops down. 853 00:36:18,976 --> 00:36:20,256 So, what is on this? 854 00:36:20,256 --> 00:36:22,176 It's, like, a summery 855 00:36:22,176 --> 00:36:24,336 Italian sandwich. 856 00:36:24,336 --> 00:36:27,496 There is some chicken, marinated in some yoghurt, 857 00:36:27,496 --> 00:36:30,136 and then there is some rocket with grapes, 858 00:36:30,136 --> 00:36:33,656 some pesto with pistachios and some pickles. 859 00:36:33,656 --> 00:36:36,016 Well, on looks, you have just thrown 860 00:36:36,016 --> 00:36:37,816 the absolute kitchen sink at it, 861 00:36:37,816 --> 00:36:39,496 so I hope it tastes good. 862 00:36:39,496 --> 00:36:41,096 Let's have a look. 863 00:36:42,536 --> 00:36:45,016 KHANH: Look, I was in Italy last year, I was in Syracuse, 864 00:36:45,016 --> 00:36:46,136 and I did have a sandwich 865 00:36:46,136 --> 00:36:47,776 that looked this chocka-block, 866 00:36:47,776 --> 00:36:50,056 so I think that this is very Italian. 867 00:36:50,056 --> 00:36:52,976 So, from looks point of view, yes, it's loaded, 868 00:36:52,976 --> 00:36:54,936 but I'm kind of into that because I definitely... 869 00:36:54,936 --> 00:36:55,936 Yeah! 870 00:36:55,936 --> 00:36:58,016 ..had something this size in Syracuse. 871 00:36:58,016 --> 00:37:00,176 100... Like, what? Would you rather it be smaller? 872 00:37:00,176 --> 00:37:01,696 More is more. 873 00:37:01,696 --> 00:37:03,296 (LAUGHTER) 874 00:37:04,896 --> 00:37:06,496 The cross-section is definitely there. 875 00:37:06,496 --> 00:37:08,056 You can see the chicken, the pesto, 876 00:37:08,056 --> 00:37:10,456 you can see the nice cheese, 877 00:37:10,456 --> 00:37:12,816 the grapes and the rocket. 878 00:37:28,736 --> 00:37:30,896 You said that this was summer in a sandwich, 879 00:37:30,896 --> 00:37:34,616 and for me, when I travel away during summer, 880 00:37:34,616 --> 00:37:36,576 I go to a bakery, I buy some bread, 881 00:37:36,576 --> 00:37:38,176 I buy some local produce, 882 00:37:38,176 --> 00:37:40,336 and I sit on a beach somewhere and I make a sandwich. 883 00:37:40,336 --> 00:37:42,096 That, to me, is exactly the kind of sandwich 884 00:37:42,096 --> 00:37:44,216 I would have wanted to make. Yes! 885 00:37:44,216 --> 00:37:46,456 The grapes were fantastic. 886 00:37:46,456 --> 00:37:48,056 I think that, as I was eating it, 887 00:37:48,056 --> 00:37:50,056 every time I ate a grape, I was like, 888 00:37:50,056 --> 00:37:51,576 "Oh, that makes me want to go back in," 889 00:37:51,576 --> 00:37:53,856 because there was this burst of sweetness. 890 00:37:53,856 --> 00:37:55,616 You should be very proud of yourself. 891 00:37:55,616 --> 00:37:58,256 Oh, thank you so much. 892 00:37:58,256 --> 00:38:00,456 Putting stracciatella and pesto inside 893 00:38:00,456 --> 00:38:01,656 some sort of bread, 894 00:38:01,656 --> 00:38:03,376 it's not, like, reinventing the wheel, right? 895 00:38:03,376 --> 00:38:05,696 It's more of a classic. 896 00:38:05,696 --> 00:38:08,576 But classics are good for a reason. 897 00:38:08,576 --> 00:38:10,616 They are so, so tasty, 898 00:38:10,616 --> 00:38:13,736 and that is what that sandwich is. 899 00:38:13,736 --> 00:38:16,856 There's no more room for any more flavour. 900 00:38:16,856 --> 00:38:18,976 Like, you've just gone, 901 00:38:18,976 --> 00:38:20,816 "Stuff more in there. 902 00:38:20,816 --> 00:38:22,256 "There's a little bit more. Get in there. 903 00:38:22,256 --> 00:38:24,656 "Get in there as much as I possibly can." 904 00:38:25,616 --> 00:38:28,016 Love the flavour of the pesto. Love it. 905 00:38:28,016 --> 00:38:30,536 Like, you could put that on so many different sandwiches. 906 00:38:30,536 --> 00:38:33,176 There's heaps of flavour from the rocket, the grapes - 907 00:38:33,176 --> 00:38:34,856 interesting, but I liked it. 908 00:38:34,856 --> 00:38:37,736 I would eat that so many times. 909 00:38:37,736 --> 00:38:40,976 Whatever you put in that pesto, it's phenomenal. 910 00:38:40,976 --> 00:38:44,016 I think it is the absolute hero of your sandwich, 911 00:38:44,016 --> 00:38:46,016 and I love that you went so hard on it. 912 00:38:46,016 --> 00:38:48,056 That was a very yum sandwich. 913 00:38:48,056 --> 00:38:51,696 And you've used a few surprise ingredients in there. 914 00:38:51,696 --> 00:38:54,496 Pistachios instead of pine nuts, 915 00:38:54,496 --> 00:38:57,776 and adding the mint and also the grapes. 916 00:38:57,776 --> 00:39:00,376 We can see you're being thoughtful about the way 917 00:39:00,376 --> 00:39:02,376 you're putting each bite together, 918 00:39:02,376 --> 00:39:03,976 and I really, really appreciate it. Well done. 919 00:39:03,976 --> 00:39:05,536 Thank you so much. Nice, Alyona! 920 00:39:05,536 --> 00:39:08,216 (CHEERING AND APPLAUSE) 921 00:39:10,216 --> 00:39:12,376 OK. Next one. Hannah, please. 922 00:39:12,376 --> 00:39:14,416 (CHEERING AND APPLAUSE) 923 00:39:17,136 --> 00:39:19,096 HANNAH: When I'm walking up to the judges, 924 00:39:19,096 --> 00:39:21,736 there's little things going through my mind - 925 00:39:21,736 --> 00:39:23,096 "Is the chicken flavour right? 926 00:39:23,096 --> 00:39:25,216 "Did I nail this sauce?" 927 00:39:25,216 --> 00:39:27,696 This sandwich, it's all about that flavour. 928 00:39:28,736 --> 00:39:31,976 I never know 100% until the judges taste it, 929 00:39:31,976 --> 00:39:33,656 so I've got my fingers crossed. 930 00:39:44,616 --> 00:39:47,176 So, Hannah, tell us, what is your sandwich? 931 00:39:47,176 --> 00:39:49,936 My sandwich is an nduja chicken, 932 00:39:49,936 --> 00:39:52,896 miso mayo, charred capsicum, pickled red onions, 933 00:39:52,896 --> 00:39:55,136 rocket and crispy chicken skin. 934 00:39:55,136 --> 00:39:57,456 So, where did you get the idea from? 935 00:39:57,456 --> 00:40:00,856 I think, when you said sandwich, I went straight to chicken, 936 00:40:00,856 --> 00:40:03,136 straight to Italy. 937 00:40:03,136 --> 00:40:05,736 Last year, I was there with my mum, and we lined up. 938 00:40:05,736 --> 00:40:06,856 We did the classic 939 00:40:06,856 --> 00:40:08,816 'line up for the best sandwich of your life' type thing. 940 00:40:08,816 --> 00:40:10,296 And it was. It was worth it. 941 00:40:10,296 --> 00:40:12,056 Hey, what did you do with the sauce in the end? 942 00:40:12,056 --> 00:40:15,216 I ended up making it into more of a sauce instead of a glaze, 943 00:40:15,216 --> 00:40:17,336 and I chopped all the chicken up and then tossed it through that. 944 00:40:17,336 --> 00:40:19,296 Is it going to be discotheque, party? 945 00:40:19,296 --> 00:40:21,336 Yeah, hopefully we get a little bit of disco. 946 00:40:21,336 --> 00:40:23,056 I hope the flavours are really balanced. 947 00:40:23,056 --> 00:40:24,656 That would be my dream for this sandwich. 948 00:40:26,096 --> 00:40:27,656 OK, we can't wait. 949 00:40:35,216 --> 00:40:37,656 POH: It's holding together. Yay! 950 00:40:38,816 --> 00:40:40,776 Oh, hello. Ooh! 951 00:40:40,776 --> 00:40:42,176 Like that. 952 00:40:42,176 --> 00:40:43,256 Nice little crossy. 953 00:40:43,256 --> 00:40:45,376 KHANH: That cross-section is gorge! 954 00:40:45,376 --> 00:40:46,936 Oh, thank you. 955 00:40:46,936 --> 00:40:48,496 JEAN-CHRISTOPHE: Oh, wow! She's so cute! 956 00:40:48,496 --> 00:40:50,616 Step one, done. Nailed it. 957 00:40:50,616 --> 00:40:52,176 Wow. 958 00:40:55,256 --> 00:40:57,056 I love it. It's like an ad for a sandwich. 959 00:40:57,056 --> 00:40:58,496 (LAUGHS) 960 00:41:14,456 --> 00:41:15,976 When I bit into this, I was super happy. 961 00:41:15,976 --> 00:41:17,416 The first thing I got was the roast pepper, 962 00:41:17,416 --> 00:41:20,296 so you get that sweetness and that smokiness straightaway. 963 00:41:20,296 --> 00:41:23,016 I think it's genius that you split the chicken and the skin, 964 00:41:23,016 --> 00:41:24,696 because there was no way that chicken skin 965 00:41:24,696 --> 00:41:26,536 was going to get crispy if you cooked it together, 966 00:41:26,536 --> 00:41:27,976 and you wanted that little extra crunch. 967 00:41:27,976 --> 00:41:29,936 And when you bit into it, you get the crunch, 968 00:41:29,936 --> 00:41:31,376 but you also have this nuttiness 969 00:41:31,376 --> 00:41:34,216 from, like, how crunchy that chicken skin was. 970 00:41:34,216 --> 00:41:36,976 So I really enjoyed this. Oh, thank you. 971 00:41:36,976 --> 00:41:40,216 Everything you've got in there is just so balanced. 972 00:41:40,216 --> 00:41:42,496 The chicken is super flavourful. 973 00:41:42,496 --> 00:41:45,096 It seems like a run-of-the-mill sandwich, 974 00:41:45,096 --> 00:41:48,136 but because you've paid attention to all the details, 975 00:41:48,136 --> 00:41:51,016 which I think is what ultimately makes 976 00:41:51,016 --> 00:41:52,496 an amazing sandwich, 977 00:41:52,496 --> 00:41:54,896 I think you have...a chance... 978 00:41:54,896 --> 00:41:56,616 A chance? ..my love. Cool. 979 00:41:56,616 --> 00:41:59,496 The ratios of everything inside your sandwich - 980 00:41:59,496 --> 00:42:01,336 spot-on, spot-on. 981 00:42:01,336 --> 00:42:05,416 Everything has a place, and you can taste the place 982 00:42:05,416 --> 00:42:07,496 that everything brings to that sandwich. 983 00:42:07,496 --> 00:42:09,656 Well done. Well done. Thank you. 984 00:42:09,656 --> 00:42:11,936 It is de-li-cious. 985 00:42:11,936 --> 00:42:13,696 The chicken is cooked perfectly. 986 00:42:13,696 --> 00:42:15,216 The seasoning is on the point. 987 00:42:15,216 --> 00:42:16,936 Your red pepper makes sense. 988 00:42:16,936 --> 00:42:19,896 And that touch of miso, I've got to say, yeah, why not? 989 00:42:19,896 --> 00:42:21,776 So I love it. 990 00:42:21,776 --> 00:42:23,736 Thank you. (CHEERING AND APPLAUSE) 991 00:42:26,056 --> 00:42:27,336 Yay! 992 00:42:29,256 --> 00:42:30,496 Annabel. 993 00:42:31,696 --> 00:42:34,576 ANNABEL: I have made a steak frites 994 00:42:34,576 --> 00:42:36,296 and entrecote sauce baguette. 995 00:42:36,296 --> 00:42:37,776 You nailed the steak. 996 00:42:37,776 --> 00:42:39,296 The sauce is absolutely gorgeous. 997 00:42:39,296 --> 00:42:40,576 I'm obsessed. 998 00:42:40,576 --> 00:42:44,216 The chip could be a little bit crispier, but I'm fine with it. 999 00:42:44,216 --> 00:42:45,936 Great job. Thank you. 1000 00:42:45,936 --> 00:42:49,376 Annabel, I want to commend you on the construction 1001 00:42:49,376 --> 00:42:50,816 of your sandwich, 1002 00:42:50,816 --> 00:42:53,296 because you've chosen to slice your beef, 1003 00:42:53,296 --> 00:42:56,416 which is, by the way, just like, ruby-red in the middle, 1004 00:42:56,416 --> 00:42:58,696 in a way that means that you get a bite of everything 1005 00:42:58,696 --> 00:43:01,176 in every mouthful, without losing anything along the way. 1006 00:43:01,176 --> 00:43:02,216 Thank you. 1007 00:43:02,216 --> 00:43:03,616 Aaron. 1008 00:43:03,616 --> 00:43:06,296 AARON: It's my kind of take on a shrimp po'boy. 1009 00:43:06,296 --> 00:43:07,416 KHANH: I really like the sauce. 1010 00:43:07,416 --> 00:43:09,696 I think the mayo is absolutely delicious. 1011 00:43:09,696 --> 00:43:11,696 I love the prawn flavour itself. 1012 00:43:11,696 --> 00:43:13,216 Like, when I bit into it, I was like, 1013 00:43:13,216 --> 00:43:14,816 "Oh, I know this is a prawn roll." 1014 00:43:14,816 --> 00:43:16,056 Like, it's... Yeah, really tasty. 1015 00:43:16,056 --> 00:43:17,496 Thank you. 1016 00:43:17,496 --> 00:43:19,816 Next dish we'd like to taste is Miin. 1017 00:43:19,816 --> 00:43:21,056 (CHEERING AND APPLAUSE) 1018 00:43:31,296 --> 00:43:33,536 Wow. It smells very good. 1019 00:43:33,536 --> 00:43:36,656 I've made my version of a Malaysian Roti John. 1020 00:43:36,656 --> 00:43:38,616 So, it's a curried-chicken Roti John. 1021 00:43:38,616 --> 00:43:42,616 Roti John, normally in Malaysia, it's a hot-dog roll 1022 00:43:42,616 --> 00:43:45,256 where you would fill it with meat fillings 1023 00:43:45,256 --> 00:43:46,736 rolled in an omelette. 1024 00:43:46,736 --> 00:43:47,816 Malaysians love sauces. 1025 00:43:47,816 --> 00:43:51,536 So that's why you've got the curry on the side - 1026 00:43:51,536 --> 00:43:53,936 for you to dip their sandwich into. 1027 00:43:53,936 --> 00:43:55,136 Let's have a look. 1028 00:43:59,816 --> 00:44:01,256 Gorgeous. 1029 00:44:14,416 --> 00:44:17,216 Miin, I think, in Australia, when people think of a sandwich, 1030 00:44:17,216 --> 00:44:19,256 regardless of where you've come from, 1031 00:44:19,256 --> 00:44:21,176 people don't picture a Roti John. 1032 00:44:22,416 --> 00:44:24,416 And that's kind of one of the reasons I love it. 1033 00:44:24,416 --> 00:44:26,736 Because, you know, you're introducing some of us 1034 00:44:26,736 --> 00:44:28,616 to things that we've never had before. 1035 00:44:28,616 --> 00:44:30,376 You've landed texture. 1036 00:44:30,376 --> 00:44:32,776 I think you've got that omelette super thin, 1037 00:44:32,776 --> 00:44:35,136 and as you bite through it and bite through the brioche, 1038 00:44:35,136 --> 00:44:37,096 it kind of just all melts away. 1039 00:44:37,096 --> 00:44:39,616 And then you get that crunch of the cucumber. 1040 00:44:39,616 --> 00:44:42,296 I absolutely love your curry, 1041 00:44:42,296 --> 00:44:46,736 and I really liked the whole idea of the concept 1042 00:44:46,736 --> 00:44:48,616 and what happened in my mouth. 1043 00:44:48,616 --> 00:44:51,216 And I've got to say, it's my first time, too, 1044 00:44:51,216 --> 00:44:53,496 so... (LAUGHS) ..I love it. 1045 00:44:53,496 --> 00:44:54,816 Thank you, Miin. 1046 00:44:54,816 --> 00:44:56,416 Look, I've never had anything like this before, 1047 00:44:56,416 --> 00:44:58,576 so I was really super excited to try it. 1048 00:44:58,576 --> 00:45:00,736 And I really enjoyed eating this. 1049 00:45:00,736 --> 00:45:02,456 Miin, conceptually... 1050 00:45:03,416 --> 00:45:05,456 ..I could see this thing going viral. 1051 00:45:05,456 --> 00:45:07,296 That sauce - you could nearly see your face in, 1052 00:45:07,296 --> 00:45:08,736 it was that shiny. 1053 00:45:08,736 --> 00:45:10,056 A beautiful omelette 1054 00:45:10,056 --> 00:45:12,256 encasing, you know, the goods on the inside. 1055 00:45:12,256 --> 00:45:14,536 When we saw that cross-section, it was like, "Game on here." 1056 00:45:14,536 --> 00:45:16,576 Well done. Thank you, thank you. 1057 00:45:22,136 --> 00:45:25,216 The last sandwich we'd like to taste belongs to Jackie. 1058 00:45:25,216 --> 00:45:26,456 (CHEERING AND APPLAUSE) 1059 00:45:28,256 --> 00:45:30,176 JACKIE: I think I've made 1060 00:45:30,176 --> 00:45:33,616 the creative fusion concoction that I set out to make. 1061 00:45:33,616 --> 00:45:36,256 But the others are all incredible cooks. 1062 00:45:36,256 --> 00:45:37,936 They've done amazing sandwiches. 1063 00:45:37,936 --> 00:45:40,376 My sandwich has to be absolutely perfect. 1064 00:45:41,576 --> 00:45:42,776 Interesting. 1065 00:45:49,496 --> 00:45:51,536 Interesting. Oh. 1066 00:45:51,536 --> 00:45:52,896 Stop it! (CHUCKLES) 1067 00:45:52,896 --> 00:45:54,856 That looks naughty. 1068 00:45:54,856 --> 00:45:57,456 I've made a bulgogi Philly cheesesteak. 1069 00:45:57,456 --> 00:45:59,016 I've done a bit of, like, a kimchi mayo. 1070 00:45:59,016 --> 00:46:00,696 And to add a little bit of extra crunch, 1071 00:46:00,696 --> 00:46:04,296 I've added some apple and some chopped kimchi as well. 1072 00:46:04,296 --> 00:46:05,816 Let's dig in. OK. 1073 00:46:09,856 --> 00:46:11,256 KHANH: That cross-section... 1074 00:46:12,816 --> 00:46:14,096 ..is pretty sexy. 1075 00:46:15,576 --> 00:46:16,976 (EXHALES HEAVILY) 1076 00:46:31,016 --> 00:46:32,536 I can't...I can't... I can't wait. 1077 00:46:34,016 --> 00:46:35,696 Yeah. It's bloody amazing. 1078 00:46:35,696 --> 00:46:37,776 Oh, my God! (CHEERING AND APPLAUSE) 1079 00:46:37,776 --> 00:46:39,656 So good. 1080 00:46:39,656 --> 00:46:40,936 Oh, my God. 1081 00:46:42,536 --> 00:46:44,016 Oh, my God. Oh, my God. 1082 00:46:46,176 --> 00:46:47,536 When we were walking around, 1083 00:46:47,536 --> 00:46:49,056 we were a bit nervous that there wasn't going 1084 00:46:49,056 --> 00:46:50,856 to be much freshness in it. Mmm. 1085 00:46:50,856 --> 00:46:52,776 The apple in there, that's what it needs. 1086 00:46:52,776 --> 00:46:54,776 That little bit of acidity and sweetness and freshness. 1087 00:46:54,776 --> 00:46:57,656 And I'm so happy you did that because it's delicious. 1088 00:46:57,656 --> 00:46:59,256 It's absolutely delicious. 1089 00:47:00,416 --> 00:47:01,816 I know Jean-Christophe was looking 1090 00:47:01,816 --> 00:47:03,776 for a party in his mouth, but I think this is a rave 1091 00:47:03,776 --> 00:47:06,536 and it's 2am and we are just getting started. 1092 00:47:06,536 --> 00:47:08,176 OK. Let's go. (LAUGHTER) 1093 00:47:08,176 --> 00:47:10,776 It is so filled with flavour. 1094 00:47:10,776 --> 00:47:13,416 That beef is incredibly tender. 1095 00:47:13,416 --> 00:47:17,096 You've pushed it to the absolute limits with salt, 1096 00:47:17,096 --> 00:47:18,336 but then you bring it back 1097 00:47:18,336 --> 00:47:19,696 because of all that melted cheese 1098 00:47:19,696 --> 00:47:20,816 that just coats the mouth, 1099 00:47:20,816 --> 00:47:23,096 plus that little bit of apple in there. 1100 00:47:23,096 --> 00:47:26,016 It tricks you into thinking that somehow this isn't rich. 1101 00:47:27,296 --> 00:47:30,496 It's purely... I mean, it is simply a discotheque 1102 00:47:30,496 --> 00:47:32,296 in my mouth, honestly. 1103 00:47:32,296 --> 00:47:34,736 And everyone is invited. Oh, I'm coming. 1104 00:47:34,736 --> 00:47:36,656 No, not you! 1105 00:47:36,656 --> 00:47:38,336 Oh, my God! 1106 00:47:38,336 --> 00:47:41,056 It is just unbelievable. 1107 00:47:41,056 --> 00:47:42,736 Oh, my God. 1108 00:47:42,736 --> 00:47:44,136 Yes! (LAUGHTER) 1109 00:47:44,136 --> 00:47:46,096 Jackie, yes! 1110 00:47:46,096 --> 00:47:49,456 You've been, like, flirting with us to do something 1111 00:47:49,456 --> 00:47:51,416 like this for such a long time. 1112 00:47:51,416 --> 00:47:53,496 You know, I feel like I often come up to your bench 1113 00:47:53,496 --> 00:47:56,616 and I'm like, "Oh, my God, she's got the best idea," 1114 00:47:56,616 --> 00:47:59,136 and then - just falls short. 1115 00:47:59,136 --> 00:48:03,256 This one, you have, like, just crushed it. 1116 00:48:03,256 --> 00:48:05,976 Like, you couldn't have done that any better. 1117 00:48:05,976 --> 00:48:09,696 This is the type of thing that you see on the internet, 1118 00:48:09,696 --> 00:48:11,256 and you just go, "Where is it? 1119 00:48:11,256 --> 00:48:14,176 "Because I am driving there, and I'm getting that right now." 1120 00:48:14,176 --> 00:48:17,256 Flavour-wise, it's so amazing because it is the perfect 1121 00:48:17,256 --> 00:48:20,016 balance between bulgogi and Philly cheesesteak. 1122 00:48:20,016 --> 00:48:23,496 It's got that real brightness but deepness from the bulgogi, 1123 00:48:23,496 --> 00:48:26,736 and then the cheese and the onions and the peppers 1124 00:48:26,736 --> 00:48:28,656 are, like, they just combine 1125 00:48:28,656 --> 00:48:31,136 to know exactly what you are eating - 1126 00:48:31,136 --> 00:48:33,336 a bulgogi Philly cheesesteak sandwich. 1127 00:48:33,336 --> 00:48:34,496 It is dynamite. 1128 00:48:34,496 --> 00:48:36,456 I am so happy for you. 1129 00:48:36,456 --> 00:48:39,216 I feel like I'm having a bit of an out-of-body experience here 1130 00:48:39,216 --> 00:48:41,336 because that is legit. 1131 00:48:41,336 --> 00:48:45,136 Like, that is legit tasty. Proper viral food. 1132 00:48:45,136 --> 00:48:47,056 Whoo-hoo-hoo-hoo-hoo! 1133 00:48:47,056 --> 00:48:48,896 (CHEERING AND APPLAUSE) 1134 00:48:58,696 --> 00:49:00,736 Thank you. Well done. 1135 00:49:04,336 --> 00:49:06,496 Guys, I'm super impressed with you all. 1136 00:49:06,496 --> 00:49:08,456 You should be so proud of yourself. 1137 00:49:08,456 --> 00:49:10,256 I'm so happy that I'm not on this season 1138 00:49:10,256 --> 00:49:11,496 and cooking against you, 1139 00:49:11,496 --> 00:49:13,536 because I would not want to do that. I'm so intimidated. 1140 00:49:15,416 --> 00:49:17,216 Well, Khanh, it was a joy having you. 1141 00:49:17,216 --> 00:49:19,296 This kitchen always shines brighter with you in it. 1142 00:49:19,296 --> 00:49:20,496 Thank you for having me. 1143 00:49:20,496 --> 00:49:22,496 Let's give it up for Khanh Ong, everybody. 1144 00:49:22,496 --> 00:49:24,176 (CHEERING AND APPLAUSE) 1145 00:49:27,536 --> 00:49:29,776 OK, now, go, go, go, go! 1146 00:49:34,376 --> 00:49:36,536 We asked for a battle. 1147 00:49:36,536 --> 00:49:38,456 You all delivered. 1148 00:49:38,456 --> 00:49:41,616 We don't give immunity pins away easily. 1149 00:49:41,616 --> 00:49:43,736 But there was one sandwich 1150 00:49:43,736 --> 00:49:45,376 that stood out from the rest, 1151 00:49:45,376 --> 00:49:48,536 and we can't stop thinking about it. 1152 00:49:48,536 --> 00:49:51,136 It was your sandwich, Jackie! 1153 00:49:51,136 --> 00:49:52,616 (CHEERING AND APPLAUSE) 1154 00:49:58,216 --> 00:50:02,616 Jackie, that was an extremely well executed mash-up 1155 00:50:02,616 --> 00:50:04,736 of two things that we know and love. 1156 00:50:05,776 --> 00:50:07,096 And, most importantly, 1157 00:50:07,096 --> 00:50:09,816 you gave Jean-Christophe the party in his mouth 1158 00:50:09,816 --> 00:50:12,376 that he, oh, so dearly wanted. 1159 00:50:12,376 --> 00:50:14,136 How do you say it again? What was it? 1160 00:50:14,136 --> 00:50:15,256 Ah, oui, pour sur. 1161 00:50:15,256 --> 00:50:16,776 C'est une discotheque dans ma bouche. 1162 00:50:18,776 --> 00:50:20,136 (APPLAUSE) 1163 00:50:20,136 --> 00:50:22,136 Et merci beaucoup! 1164 00:50:25,696 --> 00:50:28,016 Make room on your apron, Jackie, 1165 00:50:28,016 --> 00:50:29,856 'cause this immunity pin is yours. 1166 00:50:29,856 --> 00:50:32,856 OTHERS: Oooh! 1167 00:50:40,256 --> 00:50:42,856 (CHEERING AND APPLAUSE) Put it on and join the others. 1168 00:50:46,536 --> 00:50:48,696 (SIGHS) Can you believe I've got this pin? 1169 00:50:48,696 --> 00:50:49,696 I can't believe it. 1170 00:50:49,696 --> 00:50:53,256 Getting the pin is a huge amount of validation 1171 00:50:53,256 --> 00:50:54,456 about being in this kitchen. 1172 00:50:54,456 --> 00:50:56,256 I feel like I finally have a place here. 1173 00:50:56,256 --> 00:50:57,536 I feel like, if anything, 1174 00:50:57,536 --> 00:51:00,456 it's actually given me more motivation to want to do better. 1175 00:51:00,456 --> 00:51:02,376 Jackie, congratulations. 1176 00:51:02,376 --> 00:51:05,296 This is a massive advantage to move forward 1177 00:51:05,296 --> 00:51:09,456 into the competition, so please use it wisely. 1178 00:51:09,456 --> 00:51:10,816 Yeah. 1179 00:51:10,816 --> 00:51:12,376 Everyone else, well done. 1180 00:51:12,376 --> 00:51:13,776 Good night. 1181 00:51:13,776 --> 00:51:16,456 We are off to the discotheque! (CHEERING AND APPLAUSE) 1182 00:51:16,456 --> 00:51:18,776 (LAUGHTER) 1183 00:51:20,016 --> 00:51:21,296 OK, go home! 1184 00:51:21,296 --> 00:51:22,416 Bye! 1185 00:51:22,416 --> 00:51:23,776 Show's over! 1186 00:51:26,696 --> 00:51:29,576 ANNOUNCER: Next week, on MasterChef Australia, 1187 00:51:29,576 --> 00:51:32,816 get ready to go global. 1188 00:51:32,816 --> 00:51:34,536 And with one of the most 1189 00:51:34,536 --> 00:51:36,536 well-travelled celebrity chefs... 1190 00:51:37,856 --> 00:51:39,616 It is Rick Stein! 1191 00:51:39,616 --> 00:51:41,816 (CHEERING AND APPLAUSE) 1192 00:51:41,816 --> 00:51:43,736 CONTESTANT: What a legend! 1193 00:51:43,736 --> 00:51:45,816 ..the dishes will be truly... 1194 00:51:45,816 --> 00:51:47,016 POH: Ah! 1195 00:51:47,016 --> 00:51:48,616 ..out of this world. 1196 00:51:48,616 --> 00:51:50,056 RICK STEIN: In my own words, 1197 00:51:50,056 --> 00:51:52,016 a cornucopia of delights. 1198 00:51:52,016 --> 00:51:54,256 SOFIA: It is unbelievably, 1199 00:51:54,256 --> 00:51:56,616 mind-blowingly delicious. 1200 00:51:56,616 --> 00:51:58,976 That is spectacular. 1201 00:51:58,976 --> 00:52:00,096 You win this competition 1202 00:52:00,096 --> 00:52:01,496 with plates like that. 1203 00:52:01,496 --> 00:52:03,176 Like, I'm not joking. 1204 00:52:07,376 --> 00:52:09,376 Captions by Red Bee Media