1 00:00:00,000 --> 00:00:00,280 from us tonight, thanks to Jock 2 00:00:00,000 --> 00:00:00,280 from us tonight, thanks to Jock and 3 00:00:00,280 --> 00:00:00,440 from us tonight, thanks to Jock and Dave 4 00:00:06,880 --> 00:00:09,840 (CHEERING AND APPLAUSE) 5 00:00:15,920 --> 00:00:20,240 JULIE: MasterChef has literally changed my life... 6 00:00:21,240 --> 00:00:25,040 ..in a deep and profound way. 7 00:00:25,040 --> 00:00:27,920 It's where it all began, all of this... 8 00:00:27,920 --> 00:00:30,120 ..all of this crazy ride. (LAUGHS) 9 00:00:31,280 --> 00:00:33,840 All because of MasterChef. 10 00:00:33,840 --> 00:00:39,040 So...walking through the doors of the kitchen will feel... 11 00:00:40,040 --> 00:00:42,960 ..a little bit like coming home. 12 00:00:46,240 --> 00:00:48,560 I'm a competitive person, so... 13 00:00:48,560 --> 00:00:50,480 ..I want it pretty badly. 14 00:00:50,480 --> 00:00:54,680 I'm sure everybody else in the room is gonna feel the same way, so... 15 00:00:54,680 --> 00:00:56,320 ..bring it on. 16 00:00:57,800 --> 00:01:01,440 SASHI: I am the cook I am today because of MasterChef. 17 00:01:01,440 --> 00:01:04,160 My life did a complete 180 degrees 18 00:01:04,160 --> 00:01:07,880 from a prison officer into running restaurants. 19 00:01:08,880 --> 00:01:11,560 And now we are going global. 20 00:01:16,680 --> 00:01:19,400 MasterChef has brought me a lot of success. 21 00:01:21,080 --> 00:01:23,880 But I need to know whether I'm still worthy 22 00:01:23,880 --> 00:01:26,880 of what I've achieved so far. 23 00:01:30,080 --> 00:01:33,960 BILLIE: Since winning MasterChef, I had the greatest experience 24 00:01:33,960 --> 00:01:37,360 working under Heston at The Fat Duck. 25 00:01:37,360 --> 00:01:42,040 But I've had a bit of a break from cooking for a while. 26 00:01:44,800 --> 00:01:48,040 I had a little baby. 27 00:01:49,040 --> 00:01:52,800 The last year has been amazing. 28 00:01:52,800 --> 00:01:54,640 But... 29 00:01:54,640 --> 00:01:58,160 ..I've been wondering what was sort of missing. 30 00:01:59,160 --> 00:02:01,600 It was cooking. 31 00:02:01,600 --> 00:02:04,520 It's definitely my calling. 32 00:02:04,520 --> 00:02:07,000 So I'm ready to get back into the kitchen. 33 00:02:09,240 --> 00:02:12,640 MasterChef has produced some of the biggest names in food, 34 00:02:12,640 --> 00:02:14,600 and they're coming back. 35 00:02:15,600 --> 00:02:18,640 We're putting them head-to-head 36 00:02:18,640 --> 00:02:22,240 with 12 of the best home cooks in the country. 37 00:02:22,240 --> 00:02:27,080 For the first time ever, it's Fans versus Favourites. 38 00:02:27,080 --> 00:02:29,880 Welcome to MasterChef! 39 00:02:31,080 --> 00:02:33,040 ANDY: Thousands of talented cooks applied 40 00:02:33,040 --> 00:02:36,640 and undertook our most rigorous of auditions yet. 41 00:02:36,640 --> 00:02:38,360 Layer those flavours. 42 00:02:38,360 --> 00:02:41,000 MAN: I don't think there's anything I want to do more than bring you three 43 00:02:41,000 --> 00:02:43,560 a plated dish that is just, like, perfect. 44 00:02:43,560 --> 00:02:48,480 And the result? The most talented team of fans that we've ever found. 45 00:02:48,480 --> 00:02:51,160 If that's just the beginning, I can't wait to see what's next. 46 00:02:51,160 --> 00:02:52,160 That's a shock. 47 00:02:52,160 --> 00:02:54,720 Be really happy. That was a great cook. 48 00:02:54,720 --> 00:02:55,840 Well done. Yes! 49 00:02:55,840 --> 00:02:58,560 These fans have been watching season after season of MasterChef 50 00:02:58,560 --> 00:03:01,640 and now...it's their time. 51 00:03:09,040 --> 00:03:10,960 MAN: I've always been a massive fan of MasterChef, 52 00:03:10,960 --> 00:03:14,040 and I've always wanted to apply, but... 53 00:03:14,040 --> 00:03:16,360 ..I feel like now is the right time. 54 00:03:16,360 --> 00:03:19,880 I've always had this cooking passion inside me. 55 00:03:19,880 --> 00:03:21,880 You only really ever get one crack at life, 56 00:03:21,880 --> 00:03:25,320 so if you're not taking risk and you're not having fun, 57 00:03:25,320 --> 00:03:27,320 then what's the point? 58 00:03:27,320 --> 00:03:31,280 WOMAN: As a fan, I have studied the competition, 59 00:03:31,280 --> 00:03:36,080 and it introduced me to a completely different world. 60 00:03:36,080 --> 00:03:39,280 When I watch MasterChef, I want to be there. 61 00:03:39,280 --> 00:03:42,640 I want to be the one getting challenged. 62 00:03:42,640 --> 00:03:45,440 Give me that pressure test. (LAUGHS) 63 00:03:45,440 --> 00:03:47,360 Here we go. 64 00:03:48,400 --> 00:03:51,120 (CHATTER AND LAUGHTER) 65 00:03:53,960 --> 00:03:56,720 This is what you've all been waiting for, guys. 66 00:03:56,720 --> 00:04:00,280 Bro, the M, though. I've always wanted to see the M. 67 00:04:03,360 --> 00:04:06,000 MAN: Going up against the Favourites is intimidating. 68 00:04:07,480 --> 00:04:09,720 They're the gods of the MasterChef kitchen. 69 00:04:11,000 --> 00:04:13,880 And so, I've got to give it everything I have. 70 00:04:15,280 --> 00:04:17,320 Ooh. Can you hear that? I can. 71 00:04:17,320 --> 00:04:19,840 I can hear it. I can hear excitement. 72 00:04:19,840 --> 00:04:20,960 Here we go, everybody. 73 00:04:20,960 --> 00:04:24,680 (CHEERING AND APPLAUSE) 74 00:04:24,680 --> 00:04:27,320 Yes! Whoo! 75 00:04:30,160 --> 00:04:31,360 Come on! (CHEERING AND APPLAUSE) 76 00:04:31,360 --> 00:04:34,880 ANDY: Yes! MELISSA: Yay! 77 00:04:34,880 --> 00:04:36,160 Some fresh faces. 78 00:04:39,720 --> 00:04:42,320 You've already got a hype man in the front. 79 00:04:42,320 --> 00:04:45,640 "Yeah!" (LAUGHTER) Just here to amp everyone up. 80 00:04:45,640 --> 00:04:47,080 Well, good morning, everybody! 81 00:04:47,080 --> 00:04:48,840 (LAUGHTER) WOMAN: Good morning! 82 00:04:48,840 --> 00:04:50,760 How incredible is this? 83 00:04:51,840 --> 00:04:54,680 Pinch yourselves. You're not dreaming. 84 00:04:54,680 --> 00:04:56,400 You are here. 85 00:04:56,400 --> 00:04:58,960 Welcome to the MasterChef kitchen! Yeah! 86 00:04:58,960 --> 00:05:01,960 (CHEERING AND APPLAUSE) 87 00:05:05,920 --> 00:05:07,760 Look around you. 88 00:05:09,120 --> 00:05:15,320 You are the best home cooks in the country today. 89 00:05:15,320 --> 00:05:20,160 You've been fans of this show for years, watching, waiting, 90 00:05:20,160 --> 00:05:25,080 for your chance to become Australia's next MasterChef. 91 00:05:25,080 --> 00:05:28,280 You've dreamed of holding up that trophy, 92 00:05:28,280 --> 00:05:32,840 surrounded by the confetti gun, celebrating, 93 00:05:32,840 --> 00:05:35,920 and now that time has arrived. 94 00:05:35,920 --> 00:05:37,720 So let that sink in. 95 00:05:42,760 --> 00:05:44,440 Keyma, there is some serious... 96 00:05:44,440 --> 00:05:46,480 Oh, my God! Please! ..emotion coming from you. 97 00:05:46,480 --> 00:05:49,560 Like, there's... I think there's a couple of tears. 98 00:05:49,560 --> 00:05:51,720 It feels like there's a dance in there somewhere. 99 00:05:51,720 --> 00:05:54,360 Like, tell me what is going through your mind. 100 00:05:54,360 --> 00:05:55,360 Oh, my God. 101 00:05:55,360 --> 00:05:57,480 I'm feeling...oh, my God, so many emotions. 102 00:05:57,480 --> 00:05:59,240 It's overwhelming, isn't it, walking in this place? 103 00:05:59,240 --> 00:06:00,520 KEYMA: It's really overwhelming. 104 00:06:00,520 --> 00:06:02,520 I can't even...talk to you! Oh, my God! 105 00:06:02,520 --> 00:06:05,440 (LAUGHS) (LAUGHTER) 106 00:06:05,440 --> 00:06:06,480 I'm gonna cry. Oh! 107 00:06:06,480 --> 00:06:08,120 (LAUGHTER) Oh, no! Oh! 108 00:06:08,120 --> 00:06:10,440 (APPLAUSE) Oh, my God! 109 00:06:10,440 --> 00:06:12,480 Oh! 110 00:06:12,480 --> 00:06:13,840 MELISSA: Max. 111 00:06:13,840 --> 00:06:16,280 Welcome back. Not your first time in this room. 112 00:06:16,280 --> 00:06:18,760 No. You almost made it last year. 113 00:06:18,760 --> 00:06:21,320 You were so close. Yep. 114 00:06:21,320 --> 00:06:22,560 MELISSA: How are you feeling? 115 00:06:22,560 --> 00:06:25,360 Um...yeah, I'm... I'm feeling pretty good. 116 00:06:25,360 --> 00:06:28,600 Uh, top 12, I think we're calling it. 117 00:06:28,600 --> 00:06:31,320 (LAUGHTER AND APPLAUSE) 118 00:06:31,320 --> 00:06:32,880 For now. MAX: For now. 119 00:06:32,880 --> 00:06:36,200 For about three minutes. For now. That's OK. I'll take it. 120 00:06:36,200 --> 00:06:38,760 (LAUGHTER) MELISSA: Well! 121 00:06:38,760 --> 00:06:40,040 Fans! 122 00:06:40,040 --> 00:06:45,600 We can see you eyeing off these beautiful crisp white aprons. 123 00:06:45,600 --> 00:06:49,800 Wearing one of these means that you belong in this kitchen. 124 00:06:49,800 --> 00:06:52,160 So let's do it. 125 00:06:52,160 --> 00:06:53,840 (CHEERING AND APPLAUSE) 126 00:06:53,840 --> 00:06:56,280 First up, Daniel. 127 00:06:56,280 --> 00:06:59,520 Oh, stop it. (APPLAUSE) 128 00:06:59,520 --> 00:07:01,520 Nice one, mate. Thanks very much, bro. Cheers. 129 00:07:01,520 --> 00:07:03,560 DANIEL: Getting the MasterChef apron, it's, like, 130 00:07:03,560 --> 00:07:05,040 "Wow. This is unbelievable." 131 00:07:05,040 --> 00:07:06,600 This old thing? (LAUGHTER) 132 00:07:06,600 --> 00:07:09,160 I feel like I've just been named for first-grade Rugby or something 133 00:07:09,160 --> 00:07:11,000 and they've just handed me the jersey. 134 00:07:11,000 --> 00:07:14,200 Righto, Harry. Come and grab this shiny white thing. 135 00:07:14,200 --> 00:07:16,600 Come on down! (CHEERING AND APPLAUSE) 136 00:07:16,600 --> 00:07:18,920 DANIEL: I love being part of a team, and... 137 00:07:18,920 --> 00:07:21,480 ..it's so great seeing everyone get their aprons. 138 00:07:21,480 --> 00:07:23,720 Montana. Thank you. 139 00:07:23,720 --> 00:07:25,240 We're here to really take on the Favourites. 140 00:07:25,240 --> 00:07:29,360 And we're up for the challenge. (APPLAUSE) 141 00:07:29,360 --> 00:07:31,600 That is more like it, huh? 142 00:07:31,600 --> 00:07:35,320 You actually look legit now. Welcome. 143 00:07:35,320 --> 00:07:36,760 But... 144 00:07:36,760 --> 00:07:39,680 ..now it's time to see... 145 00:07:41,200 --> 00:07:42,480 ..who you're really up against. 146 00:07:44,000 --> 00:07:47,640 These guys are fierce competitors. 147 00:07:48,640 --> 00:07:53,040 And they are some of the biggest names that this competition 148 00:07:53,040 --> 00:07:56,000 has ever produced. 149 00:07:57,080 --> 00:07:58,960 First up... 150 00:08:00,880 --> 00:08:03,680 ..it's season six's Sarah 151 00:08:03,680 --> 00:08:06,000 and season two's Alvin! 152 00:08:06,000 --> 00:08:08,880 (CHEERING AND APPLAUSE) 153 00:08:13,040 --> 00:08:14,600 I'm getting goose bumps! 154 00:08:14,600 --> 00:08:16,360 (LAUGHS) (APPLAUSE) 155 00:08:16,360 --> 00:08:18,640 So nice to see you. So exciting! 156 00:08:18,640 --> 00:08:20,440 I'm Alvin, I'm from season two MasterChef Australia, 157 00:08:20,440 --> 00:08:22,680 and I was the fifth runner-up. 158 00:08:24,840 --> 00:08:27,680 It's been 12 years since my season, 159 00:08:27,680 --> 00:08:31,560 and I would be most remembered for my drunken chicken, 160 00:08:31,560 --> 00:08:33,160 which was quite a phenomenon. 161 00:08:33,160 --> 00:08:36,360 There was a national shortage of one of the key ingredients, 162 00:08:36,360 --> 00:08:38,720 uh, which is Shaoxing wine. 163 00:08:38,720 --> 00:08:42,240 So, folks, buy your Shaoxing wine now before it's sold out. 164 00:08:42,240 --> 00:08:44,360 SARAH: Oh! This feels very strange. 165 00:08:44,360 --> 00:08:46,840 (LAUGHS) Not gonna lie. 166 00:08:46,840 --> 00:08:48,360 We can't change our minds now. (LAUGHTER) 167 00:08:48,360 --> 00:08:52,160 I can't believe these are people I grew up watching on TV 168 00:08:52,160 --> 00:08:54,320 and I'm gonna be cooking against them? 169 00:08:54,320 --> 00:08:56,280 How are you? Hello. Hi. 170 00:08:56,280 --> 00:08:57,920 Hi. (LAUGHTER) 171 00:08:57,920 --> 00:08:59,680 Sarah's so gorgeous. (LAUGHS) 172 00:08:59,680 --> 00:09:02,200 It's a crime to be that pretty. 173 00:09:02,200 --> 00:09:04,280 ANDY: Next up, 174 00:09:04,280 --> 00:09:06,480 from last season, 175 00:09:06,480 --> 00:09:08,360 we've got Tommy and Minoli. 176 00:09:08,360 --> 00:09:09,800 (CHEERING AND APPLAUSE) JOCK: Yeah! 177 00:09:10,920 --> 00:09:14,640 (LAUGHS) It's so weird seeing 'em back in here. I know! 178 00:09:14,640 --> 00:09:17,480 MAN: Tommy and Minoli just came off last season. 179 00:09:17,480 --> 00:09:20,160 They're gonna be so sharp. They're ready to go. 180 00:09:20,160 --> 00:09:23,000 (CHEERING AND APPLAUSE) How have you been? 181 00:09:23,000 --> 00:09:24,600 Oh, hey! 182 00:09:24,600 --> 00:09:28,200 Minoli's cooking, just... I could smell it through my TV. 183 00:09:28,200 --> 00:09:29,840 It just looks amazing. 184 00:09:29,840 --> 00:09:32,200 And Tommy celebrates Vietnamese cuisine, 185 00:09:32,200 --> 00:09:35,600 and that's my heritage, so he is an inspiration. 186 00:09:35,600 --> 00:09:39,480 And it's... from season 10, we've got Aldo, 187 00:09:39,480 --> 00:09:41,760 and season seven, we've got John. 188 00:09:41,760 --> 00:09:43,800 (CHEERING AND APPLAUSE) Here we go. 189 00:09:43,800 --> 00:09:46,840 (CHEERING AND APPLAUSE) 190 00:09:46,840 --> 00:09:49,320 Yeah! 191 00:09:51,280 --> 00:09:53,160 It's been four years that I haven't been in this kitchen. 192 00:09:53,160 --> 00:09:54,200 Wow. 193 00:09:54,200 --> 00:09:58,040 And people that will remember me for my passion to be Italiano. 194 00:09:58,040 --> 00:09:59,720 Today, I'm making my nonna's meatballs. 195 00:09:59,720 --> 00:10:02,440 Cook Italian, the thing that I know best. 196 00:10:02,440 --> 00:10:06,040 Yes, baby. Come along all together, sweetie. 197 00:10:06,040 --> 00:10:07,520 You got to talk to food, right? 198 00:10:07,520 --> 00:10:11,120 Hey, mate. Nice to meet you. How are you, mate? 199 00:10:11,120 --> 00:10:13,600 ALDO: The judges, they look great, actually. 200 00:10:13,600 --> 00:10:17,840 I'm so thrilled to work with them. But...there is just one thing. 201 00:10:17,840 --> 00:10:20,160 They look slightly skinny. 202 00:10:20,160 --> 00:10:23,640 So my job this time around is to fatten them up. 203 00:10:27,240 --> 00:10:28,240 (LAUGHTER) 204 00:10:28,240 --> 00:10:30,120 Next up, a fan favourite of my own, 205 00:10:30,120 --> 00:10:34,080 and I reckon the most talented cook on season four. 206 00:10:35,400 --> 00:10:36,640 Mindy! 207 00:10:36,640 --> 00:10:39,880 (CHEERING AND APPLAUSE) 208 00:10:39,880 --> 00:10:42,320 Oh, yes! (LAUGHS) 209 00:10:42,320 --> 00:10:44,640 How are ya? Mwah. 210 00:10:44,640 --> 00:10:46,360 Hi! 211 00:10:46,360 --> 00:10:49,400 Hi, guys! How are you? (LAUGHS) 212 00:10:49,400 --> 00:10:54,680 Now, these two were that close to picking up that thing, 213 00:10:54,680 --> 00:10:57,640 and they are back for the win this season. 214 00:10:57,640 --> 00:11:01,040 We've got, from season three, Michael, 215 00:11:01,040 --> 00:11:02,920 and from season five, Christina. 216 00:11:02,920 --> 00:11:05,960 (CHEERING AND APPLAUSE) 217 00:11:06,960 --> 00:11:09,040 This is crazy. 218 00:11:09,040 --> 00:11:10,040 OK. 219 00:11:10,040 --> 00:11:12,600 Oh, my God! I actually have my dish. 220 00:11:12,600 --> 00:11:16,080 CHRISTINA: People might remember me as Christina the rockabilly chick... 221 00:11:16,080 --> 00:11:17,640 Anyone feel like some dessert? 222 00:11:17,640 --> 00:11:19,200 ..with the bow in her hair. 223 00:11:19,200 --> 00:11:22,680 Hi, guys! Hi! (CHEERING AND APPLAUSE) 224 00:11:22,680 --> 00:11:25,920 CHRISTINA: It is surreal walking back into this kitchen. 225 00:11:25,920 --> 00:11:28,600 I'm really excited to make more memories. 226 00:11:28,600 --> 00:11:31,520 I'm excited to meet, like, all the Favourites. 227 00:11:31,520 --> 00:11:34,280 Like, I'm kind of fangirling a little. 228 00:11:35,640 --> 00:11:37,320 And I'm excited to meet the Fans 229 00:11:37,320 --> 00:11:40,040 and to make new friendships with them as well. 230 00:11:40,040 --> 00:11:43,640 And I get to cook again, like, here. It's so cool! 231 00:11:43,640 --> 00:11:48,080 ANDY: Last but definitely not least, 232 00:11:48,080 --> 00:11:50,480 direct from the MasterChef Hall of Fame... 233 00:11:51,920 --> 00:11:56,080 ..winners of 1, 7 and 10, 234 00:11:56,080 --> 00:11:59,160 we've got Billie, Sashi and Julie Goodwin! 235 00:11:59,160 --> 00:12:01,680 (CHEERING AND APPLAUSE) Yes! 236 00:12:03,040 --> 00:12:06,440 (CHEERING AND APPLAUSE) 237 00:12:06,440 --> 00:12:08,120 We're screwed! 238 00:12:08,120 --> 00:12:12,120 This is huge. It's so huge. 239 00:12:13,120 --> 00:12:16,880 Sashi is just an absolute powerhouse. 240 00:12:16,880 --> 00:12:21,240 Billie just exemplifies what MasterChef can do to somebody, 241 00:12:21,240 --> 00:12:24,160 going from humble beginnings and then working at The Fat Duck. 242 00:12:24,160 --> 00:12:26,760 And Julie is just... 243 00:12:26,760 --> 00:12:28,640 (CHEERING AND APPLAUSE) 244 00:12:28,640 --> 00:12:30,320 ..she's the reason why we're all here. 245 00:12:30,320 --> 00:12:33,040 Hi, Julie! Hello, Jock. 246 00:12:33,040 --> 00:12:36,080 (APPLAUSE) 247 00:12:38,840 --> 00:12:41,680 Whoo-ee! How are we all feeling now? 248 00:12:41,680 --> 00:12:43,160 Whoo. 249 00:12:43,160 --> 00:12:44,360 Welcome, and welcome back. 250 00:12:44,360 --> 00:12:45,480 (LAUGHS) 251 00:12:45,480 --> 00:12:50,560 Sarah, you have been busy since the second you left this kitchen. 252 00:12:50,560 --> 00:12:53,920 Books, restaurants, TV shows. 253 00:12:53,920 --> 00:12:56,680 What's drawn you back to the MasterChef kitchen? 254 00:12:56,680 --> 00:12:59,080 I think...you know, this experience is so incredible, 255 00:12:59,080 --> 00:13:02,280 and I can't praise it enough. 256 00:13:02,280 --> 00:13:04,040 It gave me such a huge opportunity, and I did. 257 00:13:04,040 --> 00:13:06,480 I hit the ground running. You guys will do the same. 258 00:13:06,480 --> 00:13:10,400 And it's amazing, and it draws you back. 259 00:13:11,640 --> 00:13:13,280 ANDY: Sashi! Mate. Yes. 260 00:13:13,280 --> 00:13:15,880 You have lifted that trophy above your head. 261 00:13:17,080 --> 00:13:19,040 You've got a restaurant now. 262 00:13:19,040 --> 00:13:21,080 You've done so many things. 263 00:13:21,080 --> 00:13:22,520 Why are you here, brother? 264 00:13:22,520 --> 00:13:26,600 Uh...this two years has been crazy for all of us. 265 00:13:26,600 --> 00:13:29,600 I think coming back into this competition 266 00:13:29,600 --> 00:13:34,240 is re-evaluating myself again as a cook. 267 00:13:34,240 --> 00:13:36,760 And I would like to have that adrenaline 268 00:13:36,760 --> 00:13:38,960 pumping again in the kitchen. 269 00:13:38,960 --> 00:13:41,120 Nothing like it, is there? I miss it. There is nothing like it. 270 00:13:41,120 --> 00:13:42,880 Yes. 271 00:13:42,880 --> 00:13:44,000 Julie. 272 00:13:44,000 --> 00:13:46,960 (LAUGHTER) 273 00:13:46,960 --> 00:13:50,640 The original MasterChef winner, over a decade ago. 274 00:13:52,800 --> 00:13:54,560 We are so excited, and grateful, 275 00:13:54,560 --> 00:13:57,440 that you're back in the MasterChef kitchen. 276 00:13:57,440 --> 00:13:59,320 How you feeling? 277 00:13:59,320 --> 00:14:00,400 Oh, I'm brickin' it. 278 00:14:00,400 --> 00:14:02,280 (LAUGHTER) 279 00:14:02,280 --> 00:14:05,040 Everyone's brickin' it that you're here! 280 00:14:05,040 --> 00:14:06,560 (LAUGHTER) 281 00:14:06,560 --> 00:14:08,240 Even WE'RE brickin' it that you're here. 282 00:14:08,240 --> 00:14:11,520 So I'm glad that you're brickin' it. Tell me more about that. 283 00:14:11,520 --> 00:14:12,640 (LAUGHTER) Oh. 284 00:14:12,640 --> 00:14:15,320 Uh...I'm, like, fizzy with excitement. 285 00:14:15,320 --> 00:14:17,800 It's...um... 286 00:14:17,800 --> 00:14:21,600 ..my guts are doing strange things, and, um, I'm just... 287 00:14:21,600 --> 00:14:23,480 ..I'm so grateful, 288 00:14:23,480 --> 00:14:25,600 so grateful, to be back here. 289 00:14:25,600 --> 00:14:29,000 It's...it's amazing. It's an amazing feeling. I'm on quite a high. 290 00:14:29,000 --> 00:14:32,000 And, like, you know what this place can do to you. 291 00:14:32,000 --> 00:14:33,360 JULIE: Oh, yeah. 292 00:14:33,360 --> 00:14:37,320 I'd absolutely say that it's not about what you know now. 293 00:14:37,320 --> 00:14:39,520 It's about what you're willing to take on board 294 00:14:39,520 --> 00:14:42,520 from the judges and from your fellow contestants. 295 00:14:43,920 --> 00:14:48,280 It's about what you're willing to try, how you're willing to grow. 296 00:14:49,440 --> 00:14:52,640 It's...really, what you know now is a small part 297 00:14:52,640 --> 00:14:55,880 of what is gonna be important in the coming weeks. 298 00:14:56,880 --> 00:14:58,760 On behalf of the three of us 299 00:14:58,760 --> 00:15:02,040 and Australia and viewers all over the world, 300 00:15:02,040 --> 00:15:04,720 thank you for coming back into this kitchen, 301 00:15:04,720 --> 00:15:06,960 and we cannot wait to see what you do. 302 00:15:06,960 --> 00:15:10,440 Thank you. Thanks so much. (CHEERING AND APPLAUSE) 303 00:15:10,440 --> 00:15:14,480 Julie, Julie, Julie, Julie! 304 00:15:18,720 --> 00:15:21,160 Right. Now, that we're all together. 305 00:15:21,160 --> 00:15:25,640 MasterChef is filmed right here in the lands of the Wurundjeri people, 306 00:15:25,640 --> 00:15:27,960 and I, we, wish to acknowledge them 307 00:15:27,960 --> 00:15:30,560 as the traditional owners of this land. 308 00:15:30,560 --> 00:15:36,520 We'd like to pay our respects to the elders past and present 309 00:15:36,520 --> 00:15:41,200 and extend that respect to all First Nations people present here today. 310 00:15:43,120 --> 00:15:44,600 With that said, 311 00:15:44,600 --> 00:15:47,440 let me officially welcome you 312 00:15:47,440 --> 00:15:51,400 to MasterChef: Fans versus Favourites. 313 00:15:51,400 --> 00:15:53,520 (CHEERING AND APPLAUSE) 314 00:15:53,520 --> 00:15:56,920 Oh, my gosh! 315 00:15:56,920 --> 00:16:01,200 For the first time ever in MasterChef history, 316 00:16:01,200 --> 00:16:03,640 you will be competing in teams. 317 00:16:04,640 --> 00:16:09,040 This is the ultimate David-versus-Goliath battle. 318 00:16:09,040 --> 00:16:11,720 12 of Australia's best home cooks... 319 00:16:13,040 --> 00:16:15,920 ..versus 12 beloved favourites. 320 00:16:15,920 --> 00:16:17,640 Oh, my God. 321 00:16:17,640 --> 00:16:21,080 That's you. (LAUGHTER) 322 00:16:21,080 --> 00:16:25,080 But only one of you will lift that trophy, 323 00:16:25,080 --> 00:16:28,400 take home a quarter of a million dollars... 324 00:16:29,480 --> 00:16:34,480 ..and be crowned Australia's MasterChef for 2022! 325 00:16:34,480 --> 00:16:36,720 (CHEERING AND APPLAUSE) 326 00:16:38,840 --> 00:16:41,720 Shall we just get straight into it? CONTESTANTS: Yes! 327 00:16:41,720 --> 00:16:44,000 ANDY: You want to hear what today's challenge is? 328 00:16:44,000 --> 00:16:45,000 Let's go. 329 00:16:45,000 --> 00:16:49,960 Today, we want to see each of you at your absolute best. 330 00:16:49,960 --> 00:16:53,960 So you'll be cooking a dish that represents YOUR strengths. 331 00:16:55,160 --> 00:16:57,640 Show us what YOU bring to the table. 332 00:16:57,640 --> 00:17:01,360 What makes YOU an asset to your team? 333 00:17:02,360 --> 00:17:05,600 The best dish from each team today 334 00:17:05,600 --> 00:17:08,280 will win one of these. 335 00:17:08,280 --> 00:17:09,520 (GASPING) Yeah! 336 00:17:09,520 --> 00:17:11,160 Whoo! (LAUGHTER) 337 00:17:11,160 --> 00:17:12,960 Wow! Yes! 338 00:17:12,960 --> 00:17:14,040 (APPLAUSE) 339 00:17:14,040 --> 00:17:16,320 (LAUGHTER) 340 00:17:17,320 --> 00:17:20,080 But that's not all. 341 00:17:21,560 --> 00:17:25,280 There aren't just two of these pins up for grabs today. 342 00:17:25,280 --> 00:17:27,960 There are three. 343 00:17:27,960 --> 00:17:29,400 CONTESTANTS: Ooh! 344 00:17:29,400 --> 00:17:31,160 What?! 345 00:17:31,160 --> 00:17:34,040 There's one pin for the best dish in each team 346 00:17:34,040 --> 00:17:38,800 and another pin for the next best dish, 347 00:17:38,800 --> 00:17:40,880 whether or not that be Fan or Favourite. 348 00:17:42,520 --> 00:17:46,000 JOCK: Alright, Fans, Favourites, here's the rules. 349 00:17:46,000 --> 00:17:48,520 Your dish can be anything, sweet or savoury. 350 00:17:49,920 --> 00:17:51,880 The pantry will be open, 351 00:17:51,880 --> 00:17:54,720 along with the beautiful MasterChef garden. 352 00:17:54,720 --> 00:17:58,440 You're gonna have 90 minutes to complete your dish. 353 00:17:58,440 --> 00:18:00,720 We ready? CONTESTANTS: Yes, Chef! 354 00:18:00,720 --> 00:18:02,840 Good, 'cause your time starts... 355 00:18:02,840 --> 00:18:04,600 ..now! 356 00:18:07,000 --> 00:18:09,400 Thank you, Sashi! Let's go, guys. 357 00:18:13,200 --> 00:18:16,840 ALVIN: Running into the pantry for the first time in 12 years, 358 00:18:16,840 --> 00:18:19,960 I have forgotten what the adrenaline surge is like. 359 00:18:19,960 --> 00:18:23,880 Ooh, sorry. Oh, wow. It's a lot of people. 360 00:18:23,880 --> 00:18:27,760 And with 23 other contestants, it's like Boxing Day sales. 361 00:18:27,760 --> 00:18:30,000 Oh, sorry. Oh, ah, ah! 362 00:18:30,000 --> 00:18:32,720 We having fun, team? We having fun? Yeah! 363 00:18:32,720 --> 00:18:33,920 (LAUGHS) 364 00:18:33,920 --> 00:18:35,840 Oh, I'll just grab this mince too. 365 00:18:35,840 --> 00:18:39,000 Pick up my tapioca starch, pick up my rice flour, 366 00:18:39,000 --> 00:18:42,040 and I've got Sashi next to me, I've got Julie Goodwin next to me 367 00:18:42,040 --> 00:18:43,600 and I've got Tommy. 368 00:18:43,600 --> 00:18:46,440 I mean, are you serious?! 369 00:18:46,440 --> 00:18:47,520 This is... 370 00:18:47,520 --> 00:18:49,080 ..a massive rush. 371 00:18:50,400 --> 00:18:51,480 (CORK POPS) Whoo! 372 00:18:51,480 --> 00:18:54,240 Yes! Mate, you got the booze out. 373 00:18:54,240 --> 00:18:56,520 Can't believe I'm here! I feel so excited! 374 00:18:56,520 --> 00:18:58,920 (LAUGHS) Ah! 375 00:18:59,920 --> 00:19:02,040 We'll get the caviar later and we'll have a party. 376 00:19:02,040 --> 00:19:05,640 I'm ready! Get that party started. 377 00:19:05,640 --> 00:19:07,640 (BEEPING) How are you beeping? 378 00:19:07,640 --> 00:19:10,200 I haven't even done anything with you. 379 00:19:11,240 --> 00:19:13,120 Sashi. SASHI: Yes! 380 00:19:13,120 --> 00:19:15,200 It's good to be back? Oh, I miss this, really. 381 00:19:15,200 --> 00:19:16,760 What are you cooking today, mate? 382 00:19:16,760 --> 00:19:19,000 Steamed fish with sambal and pimp it up to my style. 383 00:19:19,000 --> 00:19:21,680 Hey, I'm excited about that. 384 00:19:21,680 --> 00:19:24,320 As a winner of MasterChef walking back in 385 00:19:24,320 --> 00:19:27,720 to a Fans versus Favourites, what are you most scared of? 386 00:19:27,720 --> 00:19:31,360 Going home a bit early. (ALL LAUGH) 387 00:19:31,360 --> 00:19:34,360 Going against Fans, I can see in their eyes 388 00:19:34,360 --> 00:19:37,440 the hunger, the drive, the passion. 389 00:19:37,440 --> 00:19:42,200 And they know a lot about us and we don't know anything about them yet. 390 00:19:45,760 --> 00:19:47,880 Oh, it's so good to have a sharp knife, man. 391 00:19:47,880 --> 00:19:50,560 I'm feeling unreal. I don't know how to explain it, to be honest. 392 00:19:50,560 --> 00:19:52,720 It's pretty crazy that I'm here doing this. 393 00:19:53,760 --> 00:19:55,040 Um... 394 00:19:55,040 --> 00:19:56,040 Whoop. 395 00:19:56,040 --> 00:19:58,160 She's off to a good start. 396 00:19:58,160 --> 00:19:59,920 (LAUGHS) 397 00:19:59,920 --> 00:20:01,840 G'day, everyone. How you going? My name's Daniel Lamble. 398 00:20:01,840 --> 00:20:05,000 I'm 27 years old, and I'm from Darwin, Northern Territory. 399 00:20:05,000 --> 00:20:06,880 (BELL RINGS) 400 00:20:06,880 --> 00:20:08,520 I've been a firefighter for five years. 401 00:20:09,520 --> 00:20:12,200 I love my job. It's unbelievable. 402 00:20:12,200 --> 00:20:15,560 I love being able to serve the community. 403 00:20:15,560 --> 00:20:18,000 I love working in a team environment. 404 00:20:18,000 --> 00:20:20,280 I love the fact that you just don't know what you're gonna get 405 00:20:20,280 --> 00:20:23,200 when you come into work every day. 406 00:20:25,840 --> 00:20:28,440 But I've always had this passion for cooking inside of me, 407 00:20:28,440 --> 00:20:30,920 and it's a huge part of my life. 408 00:20:31,920 --> 00:20:35,000 Being from Darwin, I love using ingredients and produce 409 00:20:35,000 --> 00:20:37,080 that are readily available to me. 410 00:20:37,080 --> 00:20:41,280 What I love most about cooking is that it is a creative outlet of mine. 411 00:20:44,320 --> 00:20:45,640 MAN: Oh, he's a good cook. Can cook. 412 00:20:45,640 --> 00:20:47,520 Can't clean but can cook. (MEN LAUGH) 413 00:20:47,520 --> 00:20:50,480 DANIEL: There's not much room in the job of a firefighter for creativity 414 00:20:50,480 --> 00:20:53,440 because there's only really a few ways to put out a fire. 415 00:20:53,440 --> 00:20:55,280 (LAUGHS) 416 00:20:55,280 --> 00:20:57,000 Daniel! DANIEL: G'day, Mel. How are you? 417 00:20:57,000 --> 00:20:58,000 Brunoise? 418 00:20:58,000 --> 00:20:59,600 Sorry? 419 00:20:59,600 --> 00:21:02,480 You're brunoising an onion. Do you know that that's what you're doing? 420 00:21:02,480 --> 00:21:03,480 Oh, no, not really. OK. 421 00:21:03,480 --> 00:21:04,840 Well... Just...I'm dicing an onion. 422 00:21:04,840 --> 00:21:06,720 ..you're very finely slicing an onion the French way... 423 00:21:06,720 --> 00:21:07,720 Ah! ..and that's fantastic. 424 00:21:07,720 --> 00:21:09,960 Um... I just learnt something. You did. 425 00:21:09,960 --> 00:21:12,360 For your team, the Fans team... 426 00:21:12,360 --> 00:21:14,480 Yep. ..what strength are YOU bringing to the kitchen? 427 00:21:14,480 --> 00:21:17,520 Well, I'd like to think I, uh, bring a level of wit and humour. 428 00:21:17,520 --> 00:21:19,320 But... (LAUGHS) Yep. (LAUGHS) 429 00:21:19,320 --> 00:21:23,000 ..no, also, um, bright, bold colours and flavours and that sort of thing. 430 00:21:23,000 --> 00:21:25,560 So, what are you making? I call 'em Territory tacos. 431 00:21:25,560 --> 00:21:28,920 Territory tacos. OK. Got a little bit of influence from a lot of their flavours up there. 432 00:21:28,920 --> 00:21:31,520 The...influenced by a lot of South-East Asian cuisine. Amazing. 433 00:21:31,520 --> 00:21:33,200 Um...essentially, it's a fish taco... Yeah. 434 00:21:33,200 --> 00:21:37,120 ..in a Kaffir-lime-infused tempura and a mango salsa. 435 00:21:37,120 --> 00:21:39,320 Wonderful. What sort of fish are you choosing today? 436 00:21:39,320 --> 00:21:40,360 Barramundi, of course. 437 00:21:40,360 --> 00:21:41,800 It's a Territory taco. Classic. Yeah. 438 00:21:41,800 --> 00:21:43,440 Territory. (LAUGHS) Be rude not to, wouldn't it? 439 00:21:43,440 --> 00:21:47,120 Um...when I'm relaxing on a beach or fishing or something like that, I love a fish taco with it and a beer. 440 00:21:47,120 --> 00:21:50,200 So...I'm bringing the Top End into the MasterChef kitchen. 441 00:21:50,200 --> 00:21:54,080 I've been a fan of MasterChef since as long as I can remember. 442 00:21:54,080 --> 00:21:56,600 It's always been that pinnacle level of home cooking. 443 00:21:56,600 --> 00:22:00,640 And watching Minoli last series was definitely inspiring for me. 444 00:22:00,640 --> 00:22:03,720 Seeing another Territorian come down and have a red-hot crack at it 445 00:22:03,720 --> 00:22:05,960 is just... yeah, it certainly fired me up. 446 00:22:05,960 --> 00:22:07,440 Give that a whiff, mate. 447 00:22:07,440 --> 00:22:09,600 Oh, hell, yeah. 448 00:22:17,400 --> 00:22:19,280 Ah! No shallots! 449 00:22:19,280 --> 00:22:20,520 Bloody hell! 450 00:22:21,560 --> 00:22:23,160 Ah. 451 00:22:26,600 --> 00:22:28,240 Hello. Hey, Sarah. 452 00:22:28,240 --> 00:22:29,960 Hi. How are you? Good. How are you? Good. How are you? 453 00:22:29,960 --> 00:22:32,200 Good. Got some big flavours going on here and some lamb. 454 00:22:32,200 --> 00:22:33,640 SARAH: Yes. Yes. JOCK: What are you making? 455 00:22:33,640 --> 00:22:36,240 So I'm making... it's, uh, inspired by laal maas, 456 00:22:36,240 --> 00:22:38,040 which is a Rajasthani dish. 457 00:22:38,040 --> 00:22:39,320 You know, normally I'm living in India 458 00:22:39,320 --> 00:22:41,120 and spending most of my time there. 459 00:22:41,120 --> 00:22:43,600 ANDY: How many restaurants did you actually end up opening there? 460 00:22:43,600 --> 00:22:44,720 Three. ANDY: Three? 461 00:22:44,720 --> 00:22:46,280 SARAH: Yeah. Wow. That is insane. 462 00:22:46,280 --> 00:22:48,440 I learnt how to cook this, you know, with locals there, 463 00:22:48,440 --> 00:22:51,200 but I wanted to really highlight Australian produce, 464 00:22:51,200 --> 00:22:52,520 so I've got the lamb. 465 00:22:52,520 --> 00:22:54,680 I'm gonna smoke the gravy. Right. 466 00:22:54,680 --> 00:22:56,880 It's basically a regal dish. ANDY: OK. 467 00:22:56,880 --> 00:22:59,040 So I thought first time cooking for you guys... 468 00:22:59,040 --> 00:23:00,720 Regal? ..something a little bit regal. 469 00:23:00,720 --> 00:23:02,960 A little bit regal. Excited about that. I'm into it. I'm into it. 470 00:23:02,960 --> 00:23:05,640 We're glad you're back. Good luck. Thank you. Thanks. 471 00:23:05,640 --> 00:23:06,680 Sorry, Johnny. 472 00:23:06,680 --> 00:23:10,440 (BEEPING) 473 00:23:10,440 --> 00:23:12,360 John. One question for you, mate. Yep? 474 00:23:12,360 --> 00:23:14,360 How long is this white chocolate veloute gonna take? 475 00:23:14,360 --> 00:23:15,880 (JOCK LAUGHS) 476 00:23:15,880 --> 00:23:18,560 JOHN: I was in season seven of MasterChef, 477 00:23:18,560 --> 00:23:21,960 and I think people remember me from that team challenge. 478 00:23:21,960 --> 00:23:23,440 What is he doing with the white chocolate? 479 00:23:23,440 --> 00:23:24,600 What are you doing? 480 00:23:24,600 --> 00:23:26,440 So I'm doing a white chocolate veloute. 481 00:23:27,680 --> 00:23:30,640 Do you think white chocolate works with shellfish? 482 00:23:30,640 --> 00:23:32,920 It does. Then I look forward to tasting it. Yep. 483 00:23:32,920 --> 00:23:36,720 You can teach ME something for once. I'll become YOUR apprentice, John. 484 00:23:36,720 --> 00:23:37,920 ANDY: What are you cooking? 485 00:23:37,920 --> 00:23:41,200 So I'm doing a maja blanca, which is a Filipino dessert. 486 00:23:41,200 --> 00:23:43,240 It's a corn and coconut pudding, basically. 487 00:23:43,240 --> 00:23:45,280 JOHN: My strength today is making desserts, 488 00:23:45,280 --> 00:23:49,600 because after MasterChef, I actually started a chocolate business. 489 00:23:49,600 --> 00:23:51,240 But this time around, 490 00:23:51,240 --> 00:23:53,440 I'm gonna keep away from the white chocolate veloute. 491 00:23:53,440 --> 00:23:55,720 It's...you know, in the past. 492 00:23:55,720 --> 00:23:58,560 I think dark chocolate is the in thing now. 493 00:23:58,560 --> 00:23:59,960 (LAUGHS) 494 00:24:00,960 --> 00:24:02,760 JOCK: Are you ready? First time call of the season. 495 00:24:02,760 --> 00:24:04,280 ANDY: No, I'm actually a little bit nervous. 496 00:24:04,280 --> 00:24:05,280 Come on. Let's go. 497 00:24:05,280 --> 00:24:06,800 OK. Do it. Hit it. 498 00:24:06,800 --> 00:24:07,960 Ready? 499 00:24:09,080 --> 00:24:11,760 In case you've forgotten, time flies in this kitchen! 500 00:24:11,760 --> 00:24:15,440 15 down, 75 to go! 501 00:24:15,440 --> 00:24:17,200 There it is! (CHEERING AND APPLAUSE) 502 00:24:17,200 --> 00:24:18,400 MELISSA: Yes! 503 00:24:19,520 --> 00:24:21,840 MAN: Let's go! 504 00:24:29,120 --> 00:24:30,520 (BOWLS CLANG) Oh, my gosh! 505 00:24:30,520 --> 00:24:34,160 It's, like, this rush of memory to be back. It's... 506 00:24:34,160 --> 00:24:37,720 I'm just, like...cooking at home is so relaxed and so much fun. 507 00:24:37,720 --> 00:24:40,320 It's...what is this? (LAUGHS) 508 00:24:40,320 --> 00:24:43,040 This intensity, this experience, 509 00:24:43,040 --> 00:24:45,360 is flooding back not just into my memory 510 00:24:45,360 --> 00:24:49,640 but into my muscles and into my cells. 511 00:24:49,640 --> 00:24:51,840 It's like it never left. 512 00:24:53,520 --> 00:24:55,360 Julie, Julie! 513 00:24:55,360 --> 00:24:56,800 JULIE: Hello. Julie Goodwin. 514 00:24:56,800 --> 00:24:58,440 What's happening? Wowie. 515 00:24:58,440 --> 00:25:00,840 Uh, this is some flatbread. 516 00:25:00,840 --> 00:25:03,440 (ALL LAUGH) 517 00:25:03,440 --> 00:25:06,080 I don't know what's happening. JOCK: What's your dish? 518 00:25:06,080 --> 00:25:09,040 Um, the dish is a... a Lebanese feast, 519 00:25:09,040 --> 00:25:11,880 so some shish tawook and fattoush and a bit of flatbread and rice. 520 00:25:11,880 --> 00:25:14,680 Amazing. My strength is just family style. 521 00:25:14,680 --> 00:25:16,160 Bringing people to the table. ANDY: Yeah. 522 00:25:16,160 --> 00:25:17,720 Um, that's how I set up my cooking school, 523 00:25:17,720 --> 00:25:20,080 so that we all cook together, then we all come together 524 00:25:20,080 --> 00:25:22,040 and eat the food that we've created. 525 00:25:22,040 --> 00:25:24,080 And I still do that for my family... Yep. 526 00:25:24,080 --> 00:25:26,200 ..almost every single day, so... Love it. 527 00:25:26,200 --> 00:25:27,560 ..that's what I love to do, yeah. 528 00:25:27,560 --> 00:25:31,560 My family will always be the most important thing in my life. 529 00:25:31,560 --> 00:25:32,880 Good luck. Good luck, Jules. Thank you. 530 00:25:32,880 --> 00:25:34,280 JULIE: And back in season one, 531 00:25:34,280 --> 00:25:38,880 I remember it being very, very tough to leave my family behind. 532 00:25:38,880 --> 00:25:42,200 The boys were in Year 5, Year 6 and Year 7 at school. 533 00:25:42,200 --> 00:25:44,000 But this time around, what's changed 534 00:25:44,000 --> 00:25:48,480 is that my little boys are now big boys. 535 00:25:48,480 --> 00:25:50,440 And... 536 00:25:50,440 --> 00:25:52,200 ..I've become a grandma. 537 00:25:56,440 --> 00:26:00,280 Being a mum is obviously the most important thing I've e...it's... 538 00:26:00,280 --> 00:26:03,640 (SNIFFS) Being a mum is the most important thing I've ever done, 539 00:26:03,640 --> 00:26:09,120 but...a little grandchild just unlocks something in your heart 540 00:26:09,120 --> 00:26:11,320 that you didn't know was there. 541 00:26:15,080 --> 00:26:19,760 Winning MasterChef was very much a formative part of my life. 542 00:26:19,760 --> 00:26:22,360 (CHEERING AND APPLAUSE) 543 00:26:22,360 --> 00:26:26,880 I have watched every season every year since season one, 544 00:26:26,880 --> 00:26:30,120 and it's changed a lot. 545 00:26:30,120 --> 00:26:33,400 I actually came here instead of taking my oldest son 546 00:26:33,400 --> 00:26:36,200 to his first day at high school, so... 547 00:26:36,200 --> 00:26:38,880 ..now I got to make it worthwhile, got to make it worthwhile. 548 00:26:38,880 --> 00:26:43,360 JULIE: My audition dish was, uh, roast lamb and mash. 549 00:26:43,360 --> 00:26:48,040 And one of our first skills challenges was chopping onions! 550 00:26:49,040 --> 00:26:52,760 You think about the things that they're doing now, they're insane. 551 00:26:53,920 --> 00:26:56,040 Wow! Ooh! Wow! 552 00:26:56,040 --> 00:26:59,280 JULIE: MasterChef has just exploded over the years. 553 00:26:59,280 --> 00:27:01,480 MAN: Oh, my God! 554 00:27:01,480 --> 00:27:05,240 JULIE: And the standard of cooking has gone through the roof. 555 00:27:07,320 --> 00:27:08,720 (GASPING) 556 00:27:08,720 --> 00:27:12,480 JULIE: These home cooks are coming in with skills and with techniques 557 00:27:12,480 --> 00:27:16,640 and with knowledge that we just didn't have 13 years ago. 558 00:27:17,640 --> 00:27:21,120 So...I honestly don't know if my style of cooking 559 00:27:21,120 --> 00:27:24,800 will stand up against this new generation of cooks. 560 00:27:28,520 --> 00:27:33,600 They're so accomplished, and they're so gifted and...and technical 561 00:27:33,600 --> 00:27:37,000 and capable and confident. 562 00:27:37,000 --> 00:27:38,520 And... 563 00:27:38,520 --> 00:27:40,440 ..I feel... 564 00:27:40,440 --> 00:27:43,360 ..incredibly intimidated by that. 565 00:27:54,280 --> 00:27:55,520 Oh, my God! 566 00:27:55,520 --> 00:27:57,840 OK. OK. I'm clicking on now. 567 00:27:57,840 --> 00:27:59,720 Back in the kitchen today! 568 00:27:59,720 --> 00:28:03,080 Things are flying. People are crazy. 569 00:28:03,080 --> 00:28:05,600 It's definitely more hectic than a commercial kitchen, 570 00:28:05,600 --> 00:28:07,640 which I never thought would be possible. 571 00:28:07,640 --> 00:28:10,360 But it's great energy. It's so much fun. 572 00:28:10,360 --> 00:28:12,320 Oh. My veg. (LAUGHS) 573 00:28:12,320 --> 00:28:13,920 I'm lost. 574 00:28:13,920 --> 00:28:16,000 God! How about it? (LAUGHS) 575 00:28:16,000 --> 00:28:18,120 The excitement is unbelievable. 576 00:28:18,120 --> 00:28:19,120 Oh! 577 00:28:19,120 --> 00:28:21,520 I'm getting, like, sweat in my eyes and... 578 00:28:21,520 --> 00:28:23,920 Oh, n... ..like, it's stinging. 579 00:28:23,920 --> 00:28:25,960 The Favourites, it's like... they're back again. 580 00:28:25,960 --> 00:28:27,680 MELISSA: Yeah. JOCK: You know, they're feeling it. 581 00:28:27,680 --> 00:28:30,200 They know the magic that can be created in this kitchen. ANDY: Yeah. 582 00:28:30,200 --> 00:28:33,160 Will they be able to replicate some more of that magic again? 583 00:28:33,160 --> 00:28:35,080 I really think so, actually. 584 00:28:36,120 --> 00:28:37,720 MICHAEL: Aldo. You got olive oil? I do. 585 00:28:37,720 --> 00:28:39,280 Can I borrow just a splash? Oh, of course, mate. 586 00:28:39,280 --> 00:28:41,800 Teamwork, right? Teamwork makes the dream work. 587 00:28:41,800 --> 00:28:43,160 Thank you, brother. Easy. 588 00:28:43,160 --> 00:28:44,880 Two teams, right? Yeah. 589 00:28:44,880 --> 00:28:46,400 Three pins up for grabs. Mmm. 590 00:28:46,400 --> 00:28:47,640 JOCK: Stakes are massive. 591 00:28:47,640 --> 00:28:49,600 ANDY: I think there's a bit of bragging rights on the table, 592 00:28:49,600 --> 00:28:53,720 especially if the Fans can pull out a win of two pins. 593 00:28:53,720 --> 00:28:57,600 Whoo! She's smoking. Oh, what a mess Billie's making. 594 00:28:57,600 --> 00:28:59,440 Oh, join the club. 595 00:29:00,800 --> 00:29:03,960 TOMMY: First cook back, it literally feels like just yesterday, 596 00:29:03,960 --> 00:29:06,000 but I am feeling good. 597 00:29:06,000 --> 00:29:08,520 MasterChef has changed my life. 598 00:29:08,520 --> 00:29:09,520 I was a kindergarten teacher, 599 00:29:09,520 --> 00:29:12,360 but nowadays, I get to have my own food business, 600 00:29:12,360 --> 00:29:16,240 couple of pop-ups, cooking classes, but I'm also full-time dad. 601 00:29:16,240 --> 00:29:17,480 (BABBLES) (CHILD LAUGHS) 602 00:29:17,480 --> 00:29:21,840 Before MasterChef, I didn't really kind of embrace my heritage. 603 00:29:21,840 --> 00:29:24,120 (SPEAKS VIETNAMESE) (TOMMY SPEAKS VIETNAMESE) 604 00:29:24,120 --> 00:29:27,080 TOMMY: Because I grew up with a lot of negative stereotypes being Vietnamese, 605 00:29:27,080 --> 00:29:29,760 so my heritage was something I kind of had to hide 606 00:29:29,760 --> 00:29:31,840 so that I could fit in. 607 00:29:31,840 --> 00:29:35,040 But when I served Vietnamese food to the judges and they loved it, 608 00:29:35,040 --> 00:29:38,320 it really gave me the confidence to embrace my culture. 609 00:29:38,320 --> 00:29:40,640 Today, I made a banh xeo. 610 00:29:40,640 --> 00:29:43,680 All hail the banh xeo king. Huh? 611 00:29:43,680 --> 00:29:45,160 Tommy! 612 00:29:45,160 --> 00:29:47,920 TOMMY: Zucchini banh cuon. MELISSA: 10s across the board. 613 00:29:47,920 --> 00:29:49,200 Fantastic. Thank you. 614 00:29:49,200 --> 00:29:51,320 Um, the dish is a bun cha Hanoi. 615 00:29:51,320 --> 00:29:52,880 I can taste... 616 00:29:52,880 --> 00:29:54,400 ..your home. 617 00:29:54,400 --> 00:29:56,360 I love when you cook like this. Please keep doing it, mate. 618 00:29:56,360 --> 00:29:57,400 It's awesome. Yep. 619 00:29:57,400 --> 00:29:58,880 TOMMY: After going on MasterChef 620 00:29:58,880 --> 00:30:01,800 and being able to cook that kind of food and having lots of people 621 00:30:01,800 --> 00:30:04,120 kind of really celebrate it and be, like, 622 00:30:04,120 --> 00:30:08,320 "Hey, I really like that you were on MasterChef showing Vietnamese food," 623 00:30:08,320 --> 00:30:11,400 it made me feel like, "Why wasn't I always like this?" 624 00:30:11,400 --> 00:30:13,480 And it's really special that... 625 00:30:13,480 --> 00:30:15,280 ..MasterChef gave that to me. 626 00:30:15,280 --> 00:30:17,120 So this time around, 627 00:30:17,120 --> 00:30:19,200 I'm definitely not holding back. 628 00:30:19,200 --> 00:30:20,720 JOCK: Alright, Tommy. ANDY: Tommy! 629 00:30:20,720 --> 00:30:23,080 Yo! What up, boys? ANDY: Mate. 630 00:30:23,080 --> 00:30:25,120 What's going on? So good to have you back here. I'm so excited. 631 00:30:25,120 --> 00:30:26,240 I missed you guys. I honestly did. 632 00:30:26,240 --> 00:30:29,080 What is your dish that is your strength? 633 00:30:29,080 --> 00:30:30,080 I'm cooking bun mam, 634 00:30:30,080 --> 00:30:33,360 and because Vietnamese is my strength in this kitchen, no doubt, 635 00:30:33,360 --> 00:30:36,800 it is the most unapologetic Vietnamese dish you'll ever have. 636 00:30:36,800 --> 00:30:38,840 This stuff...honestly, it's... JOCK: Fermented fish. 637 00:30:38,840 --> 00:30:40,640 ..fermented, pungent. 638 00:30:40,640 --> 00:30:41,640 What else has it got in there? 639 00:30:41,640 --> 00:30:45,560 So, lemongrass, chilli, prawns, crispy pork belly, rice noodles. 640 00:30:45,560 --> 00:30:48,080 But, like, I...I told my mum once that, hey, 641 00:30:48,080 --> 00:30:50,200 if I ever get on MasterChef and I get to cook this, I'm gonna do it, 642 00:30:50,200 --> 00:30:51,800 and she was, like, "Don't do it." 643 00:30:51,800 --> 00:30:53,080 Right. "They're not gonna like it." 644 00:30:53,080 --> 00:30:54,680 Really? Really? "It's too...it's too hectic." 645 00:30:54,680 --> 00:30:56,640 What, super-funky or, like...? "It's too funky for them." 646 00:30:56,640 --> 00:30:58,480 Oh, really? I'm, like, "Mum, trust me." 647 00:30:58,480 --> 00:31:01,320 I'm bringing the funk today, and I hope you guys enjoy it. 648 00:31:01,320 --> 00:31:03,840 JOCK: Good luck, mate. 649 00:31:03,840 --> 00:31:05,160 Oh! 650 00:31:05,160 --> 00:31:07,280 Can I grab a nurse? 651 00:31:07,280 --> 00:31:09,640 You know what, I haven't forgotten how sharp the knives are. 652 00:31:09,640 --> 00:31:12,520 What I've forgotten is how shaky I get when I'm here. 653 00:31:12,520 --> 00:31:15,480 For my Lebanese-style food, 654 00:31:15,480 --> 00:31:18,400 I've got my chicken in the marinade for my shish tawook. 655 00:31:18,400 --> 00:31:20,920 My dough is resting for my flatbread 656 00:31:20,920 --> 00:31:23,400 and I'm now getting on with the salad. 657 00:31:23,400 --> 00:31:26,080 Fattoush is just a beautiful medley of freshness. 658 00:31:26,080 --> 00:31:27,800 It's tomatoes and radishes. 659 00:31:27,800 --> 00:31:30,160 It's...it's red onions rubbed in sumac. 660 00:31:30,160 --> 00:31:32,200 It's got lots and lots of parsley and mint 661 00:31:32,200 --> 00:31:35,600 and a beautiful zesty, lemony, sumacy dressing. 662 00:31:35,600 --> 00:31:38,040 I'm gonna go and get the onions. 663 00:31:38,040 --> 00:31:39,240 JULIE: Back in season one, 664 00:31:39,240 --> 00:31:40,920 we weren't allowed back into the pantry, 665 00:31:40,920 --> 00:31:43,240 so if you forgot an ingredient back then, 666 00:31:43,240 --> 00:31:45,480 you were without that ingredient, so... 667 00:31:45,480 --> 00:31:48,640 ..I actually feel like it's...it's very luxurious to be able to go, 668 00:31:48,640 --> 00:31:50,440 "Oh! Forgot me onions. 669 00:31:50,440 --> 00:31:51,800 "I'll just tootle back on in." 670 00:31:51,800 --> 00:31:53,080 Oh, God. 671 00:31:53,080 --> 00:31:54,760 Don't run on television. Don't run on television. 672 00:31:54,760 --> 00:31:59,160 JULIE: But since season one, I've gotten older, gotten greyer, so... 673 00:31:59,160 --> 00:32:00,480 ..I'm not built for running. 674 00:32:00,480 --> 00:32:02,080 How you going? I'm having a heart attack! 675 00:32:02,080 --> 00:32:05,480 Glass of wine. (JULIE LAUGHS) 676 00:32:08,120 --> 00:32:09,480 Two Mels just chatting in the kitchen. 677 00:32:09,480 --> 00:32:10,480 Oh, I know. 678 00:32:10,480 --> 00:32:11,880 Shooting the breeze. It's just like home. 679 00:32:11,880 --> 00:32:15,080 Not a lot of stress. Very relaxing, of course. 680 00:32:15,080 --> 00:32:18,200 Ah! 10th time coming in here. But that's OK. 681 00:32:18,200 --> 00:32:20,360 STEPH: I'm trying to concentrate on what I'm doing, 682 00:32:20,360 --> 00:32:22,440 but it's pandemonium. 683 00:32:22,440 --> 00:32:25,200 And I'm, like, going at a million miles an hour as well. 684 00:32:27,160 --> 00:32:30,880 I'm doing a dessert based on native ingredients. 685 00:32:30,880 --> 00:32:33,080 It's a lemon myrtle parfait 686 00:32:33,080 --> 00:32:35,520 with caramelised white chocolate and flavours of strawberry. 687 00:32:35,520 --> 00:32:38,280 My name's Montana. I am 24, from Brisbane. 688 00:32:38,280 --> 00:32:41,880 You know how sometimes you want to make something that looks impressive but actually requires zero effort? 689 00:32:41,880 --> 00:32:43,720 Well, that's this recipe. It's a yoghurt panna cotta. 690 00:32:43,720 --> 00:32:46,320 And it actually only requires two ingredients. 691 00:32:46,320 --> 00:32:48,040 Hey, guys - today I'm gonna show you how to make 692 00:32:48,040 --> 00:32:50,160 a 4-ingredient cheesy flatbread. 693 00:32:50,160 --> 00:32:51,320 Let's go. 694 00:32:51,320 --> 00:32:55,560 I make quick sort of easy recipe videos on TikTok. 695 00:32:55,560 --> 00:32:57,560 Start by taking your favourite flavoured yoghurt 696 00:32:57,560 --> 00:32:59,000 and pour it into a measuring cup. 697 00:32:59,000 --> 00:33:04,360 The most views I have is a video of a spinach pasta. 698 00:33:04,360 --> 00:33:09,360 Think it's 8.4 million people have seen my face, has heard my voice. 699 00:33:09,360 --> 00:33:11,880 They will turn your hands green, but it's totally worth it. 700 00:33:11,880 --> 00:33:13,680 Which is cool. That's a lot of people. 701 00:33:15,760 --> 00:33:19,400 I'm a massive foodie and I'm a huge fan of MasterChef. 702 00:33:19,400 --> 00:33:21,960 I love sort of seeing the creativity of it. 703 00:33:21,960 --> 00:33:23,640 I love playing the game myself. 704 00:33:23,640 --> 00:33:26,720 Like, I love seeing when they lift the lid on...on a mystery box 705 00:33:26,720 --> 00:33:30,080 to sort of... think of what I'd make myself, 706 00:33:30,080 --> 00:33:33,560 so to finally be on MasterChef is just an absolute dream come true. 707 00:33:35,440 --> 00:33:39,480 From watching the show, I definitely learnt a lot about 708 00:33:39,480 --> 00:33:41,600 the building blocks of different ingredients and flavours. 709 00:33:41,600 --> 00:33:42,800 Montana. Hello! 710 00:33:42,800 --> 00:33:45,360 Hello! You are right in the smack of things. 711 00:33:45,360 --> 00:33:46,960 I know. I was trying to find the clock before. 712 00:33:46,960 --> 00:33:48,680 And I was, like, "Oh, wait. No, there it is," 713 00:33:48,680 --> 00:33:49,680 In the centre. MONTANA: Yes. 714 00:33:49,680 --> 00:33:51,760 You're in the eye of the storm. Yes. 715 00:33:51,760 --> 00:33:53,120 You are the last bench of Fans. 716 00:33:53,120 --> 00:33:55,920 And then you have all of the Favourites behind you. Yes. 717 00:33:55,920 --> 00:33:57,600 Who's intimidating you on this field? All of them. 718 00:33:57,600 --> 00:34:00,160 Everybody? All of them. Um, Billie probably more so. 719 00:34:00,160 --> 00:34:01,280 Yep. 720 00:34:01,280 --> 00:34:02,840 MONTANA: That season was the one that, like... 721 00:34:02,840 --> 00:34:04,320 Yeah. ..kicked off my passion for food. 722 00:34:04,320 --> 00:34:06,120 She was, like, my idol. 723 00:34:06,120 --> 00:34:08,560 MONTANA: Billie is... 724 00:34:08,560 --> 00:34:13,000 ..someone who I think I really have to thank for my passion in food. 725 00:34:13,000 --> 00:34:14,840 She really sparked something and... 726 00:34:14,840 --> 00:34:16,720 ..and made me see food in a different light 727 00:34:16,720 --> 00:34:18,760 and to understand that it can be creative 728 00:34:18,760 --> 00:34:21,160 and it's more than just nourishment. 729 00:34:21,160 --> 00:34:24,160 So...to see her and to think that I need to compete against her 730 00:34:24,160 --> 00:34:26,400 is definitely an unnerving thought. 731 00:34:26,400 --> 00:34:29,120 But, yeah, she really, really inspired me. 732 00:34:34,960 --> 00:34:38,880 I guess my strength is probably meat and veg, to be honest, 733 00:34:38,880 --> 00:34:41,920 um, but just fancying it up a little bit, 734 00:34:41,920 --> 00:34:44,920 so I'm doing a lamb shoulder with a pea puree, 735 00:34:44,920 --> 00:34:47,480 um, and some anchovy croquettes. 736 00:34:47,480 --> 00:34:51,120 BILLIE: It feels incredible to be back in the MasterChef kitchen. 737 00:34:51,120 --> 00:34:57,560 The adrenaline, the buzz and the pressure, it's out of this world. 738 00:34:57,560 --> 00:35:01,400 And it's just completely different to my life back home. 739 00:35:04,280 --> 00:35:07,880 After winning MasterChef and working at The Fat Duck, 740 00:35:07,880 --> 00:35:11,040 I moved back to Australia, 741 00:35:11,040 --> 00:35:14,160 where I started working again on the family dairy farm, 742 00:35:14,160 --> 00:35:15,600 and it's been great, 743 00:35:15,600 --> 00:35:17,200 especially since I've had Ada. 744 00:35:17,200 --> 00:35:18,280 For Mum? (GASPS) 745 00:35:18,280 --> 00:35:20,960 (CHILD FUSSES) Ooh! 746 00:35:20,960 --> 00:35:25,720 BILLIE: I don't think I ever really thought I would end up on the farm. 747 00:35:25,720 --> 00:35:27,960 I think the love of cooking and the love of food 748 00:35:27,960 --> 00:35:31,160 has always been what I really want to do. 749 00:35:31,160 --> 00:35:34,760 I think it's very unlikely for a winner to come back and win again. 750 00:35:34,760 --> 00:35:36,040 (BEEPING) Start! 751 00:35:36,040 --> 00:35:38,560 But I'll give it a go. 752 00:35:45,000 --> 00:35:47,240 It doesn't matter if you're a Fan or a Favourite, 753 00:35:47,240 --> 00:35:49,080 you have one hour to go! 754 00:35:49,080 --> 00:35:50,880 (JUDGES CLAP) JOCK: There she is! 755 00:35:52,000 --> 00:35:54,200 I've been practising. (LAUGHS) 756 00:35:57,440 --> 00:35:59,960 MAX: Next thing you know, they're gonna say, "We've got five minutes left," 757 00:35:59,960 --> 00:36:01,720 and everyone panics - it'll be awesome. 758 00:36:01,720 --> 00:36:05,320 Max! What's the dish? I'm making crab tagliolini. 759 00:36:05,320 --> 00:36:06,760 Quite a lot of sophistication in the sauce. 760 00:36:06,760 --> 00:36:07,840 Yeah. Prawn shells. 761 00:36:07,840 --> 00:36:10,000 The devil's in the details. Crab shells. Exactly. Yep. 762 00:36:10,000 --> 00:36:11,920 Hey, Chris. CHRIS: Hi, Mel. How are you? 763 00:36:11,920 --> 00:36:15,400 Oh! I'm seeing a lot of things I like here. Tell me. 764 00:36:15,400 --> 00:36:18,560 It's banh cuon. One of my favourite Vietnamese street foods. 765 00:36:18,560 --> 00:36:21,160 It's a dish that I've had so often, like, growing up. 766 00:36:21,160 --> 00:36:23,880 I know what it's supposed to taste like, so I want it to be perfect. 767 00:36:23,880 --> 00:36:26,360 Hey, Keyma. Hi, Mel. How are you? 768 00:36:26,360 --> 00:36:27,800 Good. How are you feeling right now? 769 00:36:27,800 --> 00:36:29,560 Uh... What are you cooking, most importantly? 770 00:36:29,560 --> 00:36:31,480 I'm cooking seafood stew. Fantastic. 771 00:36:31,480 --> 00:36:34,280 It is a very Venezuelan stew from the coast. 772 00:36:34,280 --> 00:36:35,600 Yes? Yeah. 773 00:36:35,600 --> 00:36:39,640 People also use it to get babies, so it's, like, an aphrodisiac. 774 00:36:39,640 --> 00:36:41,040 Ah! Yep. 775 00:36:41,040 --> 00:36:43,040 So people say that it's called... 776 00:36:43,040 --> 00:36:44,920 ..the mattress breaker. 777 00:36:44,920 --> 00:36:46,880 OK. (LAUGHS) 778 00:36:46,880 --> 00:36:49,520 KEYMA: I'm originally from Venezuela, 779 00:36:49,520 --> 00:36:54,440 so I will bring the flavour, you know, the flavour. 780 00:36:54,440 --> 00:36:56,120 Mum's the best cook in the world. I know! 781 00:36:56,120 --> 00:36:57,440 (ALL LAUGH) 782 00:36:57,440 --> 00:37:02,440 I'm so happy to represent a Latin culture in the MasterChef kitchen. 783 00:37:02,440 --> 00:37:04,800 And I will describe the Latin spirit like me. 784 00:37:04,800 --> 00:37:11,040 Like, it's always happy, and we like to be laughing all the time. 785 00:37:11,040 --> 00:37:12,440 That's me. 786 00:37:12,440 --> 00:37:14,520 (LAUGHS) 787 00:37:14,520 --> 00:37:16,480 CHRISTINA: Can't believe I'm struggling to cut an onion. 788 00:37:16,480 --> 00:37:19,520 Girl, it's nerves, hey? Nerves. 789 00:37:19,520 --> 00:37:21,440 # Nerves, nerves, nerves, nerves, nerves... # 790 00:37:21,440 --> 00:37:24,800 I'm definitely not the same cook that I was in season five. 791 00:37:24,800 --> 00:37:28,560 My cooking style was modern Australian. 792 00:37:28,560 --> 00:37:32,480 I tried to make my food look as pretty as possible 793 00:37:32,480 --> 00:37:35,960 and have it look very refined. 794 00:37:35,960 --> 00:37:39,200 But I think I was a little bit confused as a cook, 795 00:37:39,200 --> 00:37:43,880 and I didn't understand the importance of my Portuguese heritage. 796 00:37:43,880 --> 00:37:46,720 WOMAN: Looks so good. Doesn't it just? 797 00:37:46,720 --> 00:37:48,240 CHRISTINA: Also, after leaving MasterChef, 798 00:37:48,240 --> 00:37:50,960 I've spent a lot more time with my mum 799 00:37:50,960 --> 00:37:55,040 and having her teach me the food that she grew up eating, 800 00:37:55,040 --> 00:37:59,080 and I got to rediscover my food heritage. 801 00:38:01,000 --> 00:38:02,640 ANDY: Christina. 802 00:38:02,640 --> 00:38:04,160 Hey! ANDY: What are you cooking? 803 00:38:04,160 --> 00:38:07,600 CHRISTINA: So, I'm doing bacalhau a bras, so it's salted cod, 804 00:38:07,600 --> 00:38:08,800 fish, bacalhau, salty, so I've... 805 00:38:08,800 --> 00:38:10,720 ANDY: Yep. ..I've soaked it in two lots of milk. 806 00:38:10,720 --> 00:38:13,760 I'm going to lightly confit it then mix it with the delicious onions. 807 00:38:13,760 --> 00:38:16,680 It sounds like a pregnant woman came up with the dish. 808 00:38:16,680 --> 00:38:19,840 It's, like, fish, eggs, potatoes and olives. 809 00:38:19,840 --> 00:38:22,360 ANDY: OK. Right. Like...but it's delicious. 810 00:38:22,360 --> 00:38:23,720 It screams your culture, your heritage. 811 00:38:23,720 --> 00:38:25,960 Yep. It's Portugal on a plate. Exactly. 812 00:38:25,960 --> 00:38:27,480 CHRISTINA: This dish shows off my strengths 813 00:38:27,480 --> 00:38:29,520 because it's a national dish of Portugal, 814 00:38:29,520 --> 00:38:33,040 so it's really showing what Portuguese food is all about, 815 00:38:33,040 --> 00:38:35,400 but because of that, that's a lot of pressure, 816 00:38:35,400 --> 00:38:37,280 and I don't want to stuff it up. 817 00:38:39,320 --> 00:38:42,760 Just transferring that fish over. 818 00:38:42,760 --> 00:38:44,320 Get rid of as much salt as possible. 819 00:38:44,320 --> 00:38:46,920 I don't want to blow the judges' palates. 820 00:38:46,920 --> 00:38:50,000 The issue with bacalhau is that normally it takes a couple of days 821 00:38:50,000 --> 00:38:53,400 to rehydrate it and to get rid of all of the salt, but... 822 00:38:53,400 --> 00:38:55,360 ..I don't have three days. 823 00:38:55,360 --> 00:39:00,160 It's really important that I do this dish justice. 824 00:39:10,720 --> 00:39:11,800 Hot? Oh. Hot, hot. 825 00:39:11,800 --> 00:39:14,160 Hot stuff coming through! 826 00:39:14,160 --> 00:39:16,160 We are hot and dangerous in here. 827 00:39:17,160 --> 00:39:21,840 45 minutes down! 45 minutes to go! 828 00:39:21,840 --> 00:39:24,400 Hoo! Whoo! 829 00:39:24,400 --> 00:39:25,880 DANIEL: Smells good, man. 830 00:39:26,880 --> 00:39:28,680 It's just oil at the moment. 831 00:39:28,680 --> 00:39:30,760 JOCK: Dulan. 832 00:39:30,760 --> 00:39:31,880 Hey, Jock. How are you? 833 00:39:31,880 --> 00:39:33,320 You've got two hits at getting this pin. 834 00:39:33,320 --> 00:39:34,560 Yeah. Your team's gonna get a pin. 835 00:39:34,560 --> 00:39:36,200 Yep. It's stiff competition. 836 00:39:37,200 --> 00:39:39,320 Have you had a chance to look around you... 837 00:39:39,320 --> 00:39:41,040 DULAN: No. ..and see...? 838 00:39:41,040 --> 00:39:43,440 No? Absolutely...absolutely not. 839 00:39:43,440 --> 00:39:45,440 How you going, Max? Have you got everything? 840 00:39:45,440 --> 00:39:47,040 Yeah, mate. 841 00:39:47,040 --> 00:39:51,280 HARRY: It's pretty crazy to be here cooking against the Favourites, 842 00:39:51,280 --> 00:39:54,600 and the dishes that are coming out of this kitchen right now are insane. 843 00:39:54,600 --> 00:39:56,480 Michael's got some, like, champagne. 844 00:39:56,480 --> 00:39:58,360 Alright. Here we go. 845 00:39:58,360 --> 00:40:00,800 HARRY: Tommy's got pork and prawns. 846 00:40:00,800 --> 00:40:05,840 Uh, Dan's got barramundi. Keyma's got a whole bunch of seafood. 847 00:40:08,680 --> 00:40:09,680 And I got a cabbage. (LAUGHS) 848 00:40:09,680 --> 00:40:12,480 Just a cabbage. 849 00:40:12,480 --> 00:40:14,640 Pretty. It's a good one. 850 00:40:16,480 --> 00:40:21,240 HARRY: My name's Harry. I'm 26, and I'm from Melbourne. 851 00:40:21,240 --> 00:40:24,480 I live in a share house with a bunch of my mates. 852 00:40:24,480 --> 00:40:27,680 I love cooking for my friends. 853 00:40:27,680 --> 00:40:29,480 The kitchen has always just been 854 00:40:29,480 --> 00:40:31,160 a space where I felt really comfortable, 855 00:40:31,160 --> 00:40:33,320 and it's my happy place, 856 00:40:33,320 --> 00:40:36,920 but I don't make a... you know, a huge amount of money. 857 00:40:36,920 --> 00:40:38,160 As soon as my budget went down 858 00:40:38,160 --> 00:40:40,120 and my parents weren't paying for the groceries, 859 00:40:40,120 --> 00:40:42,440 meat kind of went off the table 860 00:40:42,440 --> 00:40:46,800 and vegies became, like, the main source of food that I was intaking, 861 00:40:46,800 --> 00:40:50,040 'cause it's cheaper to cook with vegies. 862 00:40:50,040 --> 00:40:55,120 I've been spending years working on how I can take really simple vegies 863 00:40:55,120 --> 00:40:57,520 and turn them into something extraordinary on the plate. 864 00:40:58,520 --> 00:41:01,760 So I'm doing a burnt sweet and spicy cabbage 865 00:41:01,760 --> 00:41:03,800 that I cook for my housemates all the time, 866 00:41:03,800 --> 00:41:05,800 and then I'm gonna sweat down some leeks to make a leek puree, 867 00:41:05,800 --> 00:41:06,960 which'll go around the bottom. 868 00:41:06,960 --> 00:41:09,680 Gonna put a bit of sour cream in it just to get a little bit of tang. 869 00:41:09,680 --> 00:41:11,600 And then I'm gonna do some crispy shallots on the top, 870 00:41:11,600 --> 00:41:15,680 a few snow peas and some chilli oil - that's another massive part. 871 00:41:15,680 --> 00:41:18,480 HARRY: Through cooking this burnt cabbage dish, 872 00:41:18,480 --> 00:41:23,440 I want to show the judges that my culinary strength is definitely veg. 873 00:41:23,440 --> 00:41:25,240 Like, that's just my thing. 874 00:41:25,240 --> 00:41:27,040 And I hope that what I can do with those ingredients 875 00:41:27,040 --> 00:41:29,040 really does impress the judges today. 876 00:41:29,040 --> 00:41:32,200 (COUGHS) Wey! Yep. It's good. 877 00:41:33,400 --> 00:41:35,080 JOCK: Are we ready for a big lunch? 878 00:41:35,080 --> 00:41:36,320 Yeah. Can't wait. 879 00:41:36,320 --> 00:41:38,400 I've been prepping for this in the off-season. 880 00:41:38,400 --> 00:41:40,160 We should do some lunges. Get ready for lunch. 881 00:41:40,160 --> 00:41:41,520 That's how you lunge? 882 00:41:41,520 --> 00:41:42,800 Is that a lunge? Yeah, no. Yep. 883 00:41:42,800 --> 00:41:44,160 Is that lunging? Yeah, no. 884 00:41:48,160 --> 00:41:50,040 Minoli! Hello, Minoli. 885 00:41:50,040 --> 00:41:51,520 Hello! What's happening? 886 00:41:51,520 --> 00:41:53,960 MINOLI: My strength is Sri Lankan cooking, so... 887 00:41:53,960 --> 00:41:58,720 ..I'm making string hoppers with an egg curry and a sambal. 888 00:42:00,280 --> 00:42:01,400 Alvin! 889 00:42:01,400 --> 00:42:02,760 Your bench smells delicious. 890 00:42:02,760 --> 00:42:05,920 ALVIN: Oh, I'm making a prawn laksa. It's my strength. 891 00:42:05,920 --> 00:42:07,120 JOCK: I want to know why you said yes. 892 00:42:07,120 --> 00:42:08,600 I don't know, Jock. JOCK: Come on! 893 00:42:08,600 --> 00:42:10,920 A moment of weakness. A moment of weakness?! 894 00:42:10,920 --> 00:42:12,680 I don't know. Are you enjoying it? 895 00:42:12,680 --> 00:42:14,760 You look like you're having a great time. I am. I am. It's a buzz. 896 00:42:14,760 --> 00:42:15,840 It's a buzz. 897 00:42:15,840 --> 00:42:17,800 Oh, la-la. Behind. 898 00:42:17,800 --> 00:42:19,560 JOCK: Aldo! 899 00:42:19,560 --> 00:42:21,720 How are you, pal? ALDO: How are we? Good, mate. 900 00:42:21,720 --> 00:42:22,880 What's the dish? 901 00:42:22,880 --> 00:42:25,080 Tortellini pasta. What's in there? 902 00:42:25,080 --> 00:42:26,520 So there is duck Maryland, yeah. 903 00:42:26,520 --> 00:42:27,800 Just cooking. JOCK: In a ragu or...? 904 00:42:27,800 --> 00:42:29,360 It's in a ragu sauce, yeah. 905 00:42:29,360 --> 00:42:31,360 And then just a parmesan crisp on top 906 00:42:31,360 --> 00:42:32,480 to give the classic saltiness. 907 00:42:32,480 --> 00:42:34,320 Fancy, fancy. 908 00:42:35,320 --> 00:42:37,160 Thanks, gentlemen. (JOCK LAUGHS) 909 00:42:37,160 --> 00:42:39,360 Is that it? "Get out of here!" Are we done? 910 00:42:39,360 --> 00:42:43,160 I had so many more questions, Aldo. I'm sweating. That's why. 911 00:42:43,160 --> 00:42:46,880 (LAUGHS) Keep that dry. Let me be beautiful at least. 912 00:42:48,960 --> 00:42:51,320 Is that one yours, Jenn? Uh, yes. Yeah. 913 00:42:51,320 --> 00:42:53,680 I just don't want to... The one that was, um... I was about to reset it. 914 00:42:53,680 --> 00:42:55,040 I was, like, "That's not mine." (LAUGHS) 915 00:42:55,040 --> 00:42:57,880 JENN: I'm Jenn. I'm a dentist. And I'm from Brisbane. 916 00:42:57,880 --> 00:43:01,200 Some of my friends and family might call me a little bit quirky. 917 00:43:01,200 --> 00:43:03,040 (TOOL WHINES) 918 00:43:03,040 --> 00:43:06,120 JENN: And...yeah, I love to have fun. 919 00:43:06,120 --> 00:43:08,880 I'm just gonna go all the way up the back here. 920 00:43:08,880 --> 00:43:13,040 Hopefully, I do come across as the cheerful, happy person I think I am. 921 00:43:13,040 --> 00:43:17,800 So, I feel like dentistry doesn't fit my personality. 922 00:43:17,800 --> 00:43:20,360 I love cooking because it's a creative outlet 923 00:43:20,360 --> 00:43:24,120 where you transform something into something completely different 924 00:43:24,120 --> 00:43:26,480 and you're bringing joy, you're bringing love, 925 00:43:26,480 --> 00:43:30,320 you're bringing deliciousness, and nobody in the world hates that. 926 00:43:30,320 --> 00:43:31,880 Like, everyone loves food. 927 00:43:31,880 --> 00:43:33,720 I haven't met anyone who hates food. 928 00:43:33,720 --> 00:43:36,960 Whereas most people hate dentists. (LAUGHS) 929 00:43:36,960 --> 00:43:39,040 MELISSA: Hey, Jenn! JENN: Hello. 930 00:43:39,040 --> 00:43:40,240 What are you making? 931 00:43:40,240 --> 00:43:41,600 I'm making Taiwanese beef noodle soup. 932 00:43:41,600 --> 00:43:43,320 Amazing. 933 00:43:43,320 --> 00:43:44,600 Hong shao niu rou mian. Yeah. Yeah. 934 00:43:44,600 --> 00:43:47,920 It's, like, one of the quintessential Taiwanese... 935 00:43:47,920 --> 00:43:49,840 Yes. ..dishes. It is. 936 00:43:49,840 --> 00:43:51,520 So you're using shin? What are you...what... 937 00:43:51,520 --> 00:43:53,960 I'm actually not using shin. I'm using oxtail and beef cheek today. 938 00:43:53,960 --> 00:43:56,640 OK. Because they're my two preferred cuts for this. 939 00:43:56,640 --> 00:43:59,560 Yep. Fantastic. I like they're quite gelatinous and rich. 940 00:43:59,560 --> 00:44:03,960 This dish is going to show my strength of packing flavour, 941 00:44:03,960 --> 00:44:05,560 because the oxtail and beef cheek 942 00:44:05,560 --> 00:44:09,440 would have melted into this rich collagenous... 943 00:44:09,440 --> 00:44:12,040 ..fatty... (LAUGHS) ..broth. 944 00:44:12,040 --> 00:44:14,520 And...Sashi's a big inspiration for me, 945 00:44:14,520 --> 00:44:18,320 because his style of cooking is what I aspire to do, 946 00:44:18,320 --> 00:44:20,960 and taking on ideas from authentic, traditional food 947 00:44:20,960 --> 00:44:24,560 but putting his own little personal spin on it. 948 00:44:24,560 --> 00:44:28,240 It's always good to be with the younger fresh ones. 949 00:44:28,240 --> 00:44:29,520 I can get their energy. 950 00:44:29,520 --> 00:44:31,640 (LAUGHS) Looking. 951 00:44:31,640 --> 00:44:33,240 SASHI: Back in my season, I create history 952 00:44:33,240 --> 00:44:35,920 by having two immunity pins at one go. 953 00:44:35,920 --> 00:44:38,000 They used to call me the bling boy. (LAUGHS) 954 00:44:38,000 --> 00:44:39,720 Less is what? Less is more. 955 00:44:39,720 --> 00:44:41,520 Shout it at me. Less is more! 956 00:44:41,520 --> 00:44:43,200 Louder. (SHOUTS) Less is more! 957 00:44:43,200 --> 00:44:45,800 I can't hear you! Less is more! 958 00:44:45,800 --> 00:44:47,120 Let's go. Start dressing. Yeah! 959 00:44:47,120 --> 00:44:48,680 Look at this baby. 960 00:44:48,680 --> 00:44:50,120 Oh, thank you. (APPLAUSE) 961 00:44:50,120 --> 00:44:53,040 Well deserved. I'm happy with it. 962 00:44:53,040 --> 00:44:55,840 SASHI: My strength is all about getting inspiration 963 00:44:55,840 --> 00:44:58,600 from Asian-inspired dishes. 964 00:44:58,600 --> 00:45:01,640 I was doing that in season 10, and I'm doing that now in my restaurant, 965 00:45:01,640 --> 00:45:03,040 and I'm gonna continue doing that. 966 00:45:03,040 --> 00:45:04,520 That is my strength. 967 00:45:05,720 --> 00:45:08,680 We've never been more excited about a tasting! 968 00:45:08,680 --> 00:45:11,720 You've only got 30 minutes to go! (JUDGES CLAP) 969 00:45:11,720 --> 00:45:13,200 WOMAN: Whoo! 970 00:45:13,200 --> 00:45:14,720 (SHOUTS INDISTINCTLY) 971 00:45:14,720 --> 00:45:16,920 She said 30, right? You can do it, Julie. 972 00:45:16,920 --> 00:45:19,360 Oh, my God. It's smelling amazing. 973 00:45:19,360 --> 00:45:20,520 (MOANS) 974 00:45:20,520 --> 00:45:23,280 Smells like despair, John. 975 00:45:23,280 --> 00:45:25,560 CHRIS: Hey, how good is this rush? 976 00:45:25,560 --> 00:45:26,600 DANIEL: It's good, eh? 977 00:45:26,600 --> 00:45:28,360 CHRIS: You know what the best thing is? 978 00:45:28,360 --> 00:45:32,400 If there's a fire, you're the first to save me. (LAUGHS) 979 00:45:32,400 --> 00:45:35,880 DANIEL: For my Territory tacos, my mango salsa's done, 980 00:45:35,880 --> 00:45:36,880 my flour tortilla's resting, 981 00:45:36,880 --> 00:45:39,520 and now it's time for me to start frying up my tempura fish. 982 00:45:39,520 --> 00:45:42,280 I've...I've battered my fish in my tempura, 983 00:45:42,280 --> 00:45:45,800 and I've put it in the oil, and I notice straightaway that... 984 00:45:45,800 --> 00:45:48,960 ..it's not crisping up and bubbling and going crazy. 985 00:45:50,040 --> 00:45:52,160 I'm just not really sure what's going on. 986 00:45:52,160 --> 00:45:56,160 I'm worried, like...this is the main part of my taco right now, and... 987 00:45:56,160 --> 00:45:58,240 ..talk about first impressions. 988 00:45:58,240 --> 00:46:00,480 If this isn't good, then it's just gonna throw the whole thing off. 989 00:46:00,480 --> 00:46:02,720 You going alright? Dan? DANIEL: Sorry? 990 00:46:02,720 --> 00:46:04,320 How you going? Struggling a little bit here. 991 00:46:04,320 --> 00:46:05,800 I don't really know. 992 00:46:05,800 --> 00:46:07,560 DANIEL: I'm thinking the oil isn't quite hot enough, 993 00:46:07,560 --> 00:46:09,320 so I'm gonna let the oil heat back up to a temperature 994 00:46:09,320 --> 00:46:13,240 where it's gonna be quite hot, and then I'll try again. 995 00:46:14,240 --> 00:46:18,000 I'm really feeling the pressure for the first time in this kitchen. 996 00:46:18,000 --> 00:46:21,120 You watch it on TV and you go, "Oh," like, "it's just cooking," but... 997 00:46:21,120 --> 00:46:24,240 ..this is so different to cooking at home. 998 00:46:24,240 --> 00:46:26,840 I still haven't gotten over the fact that Julie Goodwin and Sashi, 999 00:46:26,840 --> 00:46:31,000 Billie and all these Favourites that I've watched before 1000 00:46:31,000 --> 00:46:32,360 are just cooking behind me. 1001 00:46:32,360 --> 00:46:34,440 SASHI: I can smell the fish. TOMMY: You can smell it, can't you? 1002 00:46:34,440 --> 00:46:36,400 I closed the lid as well, Sashi. 1003 00:46:36,400 --> 00:46:37,760 Oh. 1004 00:46:37,760 --> 00:46:40,720 No, I'm glad you told me you were doing a funky dish or I might have thought it was me. 1005 00:46:40,720 --> 00:46:43,760 TOMMY: I'm making bun mam, and it's not a dish you would normally see 1006 00:46:43,760 --> 00:46:46,720 in your standard kind of Vietnamese restaurant. 1007 00:46:46,720 --> 00:46:50,560 It's just so full-on, 'cause there's two types of fermented fish. 1008 00:46:50,560 --> 00:46:51,720 People would be scared of it. 1009 00:46:52,760 --> 00:46:57,560 The broth is tasting so good, and it's the perfect amount of funk 1010 00:46:57,560 --> 00:46:59,200 and I'm really, really happy. 1011 00:46:59,200 --> 00:47:01,360 And my pork belly is in the oven waiting to crisp up. 1012 00:47:01,360 --> 00:47:04,200 But I notice... 1013 00:47:04,200 --> 00:47:06,280 ..that there's no light on in the oven. 1014 00:47:07,280 --> 00:47:10,040 "What...what's going on?" 1015 00:47:10,040 --> 00:47:12,680 My oven wasn't on! 1016 00:47:12,680 --> 00:47:13,680 Oh! 1017 00:47:13,680 --> 00:47:17,520 I must have turned off the oven when I adjusted the temperature. 1018 00:47:17,520 --> 00:47:21,720 I'm trying something so full-on that I need every single element. 1019 00:47:21,720 --> 00:47:24,560 If I don't have this crispy pork belly, 1020 00:47:24,560 --> 00:47:26,120 it might just ruin my balance, 1021 00:47:26,120 --> 00:47:29,240 and then I won't have a chance of getting the immunity pin. 1022 00:47:39,560 --> 00:47:40,720 ..the...the oven wasn't turned on 1023 00:47:40,720 --> 00:47:42,640 for the second half of my pork belly, 1024 00:47:42,640 --> 00:47:44,280 which means that it's not really crisping up. 1025 00:47:44,280 --> 00:47:47,560 I have about 15 minutes now, so... I've cranked up the temperature, 1026 00:47:47,560 --> 00:47:50,880 but I don't know how this is gonna frigging work, to be honest. 1027 00:47:50,880 --> 00:47:54,040 If I don't have a pork belly, I don't have a chance 1028 00:47:54,040 --> 00:47:55,080 at winning immunity today, 1029 00:47:55,080 --> 00:47:58,800 so I've just got to hope and pray that that pork belly works. 1030 00:48:04,280 --> 00:48:05,920 So, I've got my lamb in the pressure cooker. 1031 00:48:05,920 --> 00:48:08,800 It hasn't got a whole lot longer to go. 1032 00:48:08,800 --> 00:48:11,120 Uh, I'm just frying off the croquettes. 1033 00:48:11,120 --> 00:48:13,520 Sauce is finishing and then I've just got to plate. 1034 00:48:13,520 --> 00:48:15,960 I think I'm cutting it pretty fine for time. 1035 00:48:15,960 --> 00:48:19,000 Um, I'll be right on the zero mark, I think. 1036 00:48:19,000 --> 00:48:21,000 So, um, head down. 1037 00:48:22,320 --> 00:48:25,200 Yikes. Where did this time go? 1038 00:48:25,200 --> 00:48:28,280 Oh, my God, Sarah. 1039 00:48:28,280 --> 00:48:33,240 JULIE: So for my Lebanese-style food, I need to get the flatbread cooked, 1040 00:48:33,240 --> 00:48:36,040 and I also need to get the chicken skewers cooked. 1041 00:48:36,040 --> 00:48:38,800 Hopefully, what will impress the judges 1042 00:48:38,800 --> 00:48:43,560 is the flavour that I bring and just the nature of the food. 1043 00:48:43,560 --> 00:48:46,960 I don't think it'll be that it's massive technical skill. 1044 00:48:46,960 --> 00:48:49,120 So I'm quite nervous about what they're gonna say. 1045 00:48:49,120 --> 00:48:50,480 Yep. Oh, I... 1046 00:48:50,480 --> 00:48:53,320 (SNIFFS) Sorry. (LAUGHS) 1047 00:48:53,320 --> 00:48:55,640 I'm ravenous. Run at me, 24 dishes. 1048 00:48:55,640 --> 00:48:58,120 (LAUGHS) Running. "Come at me!" 1049 00:48:58,120 --> 00:49:00,680 CHRISTINA: Just transferring that fish over. 1050 00:49:00,680 --> 00:49:03,320 Oh, that's really salty. 1051 00:49:03,320 --> 00:49:06,880 I think the salted cod is still too salty. 1052 00:49:06,880 --> 00:49:08,040 Oh, yes. 1053 00:49:08,040 --> 00:49:11,800 I just won't put salt on anything else. 1054 00:49:11,800 --> 00:49:13,240 To offset the saltiness in the fish, 1055 00:49:13,240 --> 00:49:16,960 I'm not going to salt any other element in this dish. 1056 00:49:16,960 --> 00:49:19,520 So then, hopefully, it balances everything out. 1057 00:49:19,520 --> 00:49:22,440 Doing justice to the dish is in the forefront of my mind, 1058 00:49:22,440 --> 00:49:24,960 followed closely by getting that pin. 1059 00:49:27,800 --> 00:49:31,560 You have five minutes to go! 1060 00:49:31,560 --> 00:49:34,440 (CHEERING) 1061 00:49:37,080 --> 00:49:39,400 Time, it just flies. (LAUGHS) 1062 00:49:39,400 --> 00:49:41,720 I'm stressing, stressing, stressing. 1063 00:49:43,720 --> 00:49:46,800 I have to push. I have to do it. Ah! 1064 00:49:46,800 --> 00:49:48,320 Ah! 1065 00:49:48,320 --> 00:49:50,120 JOCK: That cabbage looks delicious. 1066 00:49:50,120 --> 00:49:52,040 You've got two hits at getting an immunity pin. 1067 00:49:52,040 --> 00:49:53,760 You've got that rogue pin that can go to either team. 1068 00:49:53,760 --> 00:49:55,040 Yep. How much do you want it? 1069 00:49:55,040 --> 00:49:56,520 So bad. Good luck. 1070 00:49:56,520 --> 00:50:00,280 I've put the cabbage into the centre of the leek and white pepper puree. 1071 00:50:00,280 --> 00:50:02,160 The chilli oil's on the side 1072 00:50:02,160 --> 00:50:05,120 and finished off with those salty, crispy bits of leek. 1073 00:50:05,120 --> 00:50:08,320 It's simple, but I think it's a beautiful dish, 1074 00:50:08,320 --> 00:50:11,320 and, hopefully, it's gonna be enough for the pin. 1075 00:50:11,320 --> 00:50:14,520 CHRIS: Hey, this is like cooking in the NT, mate, it's that hot. 1076 00:50:14,520 --> 00:50:16,280 It's beautiful, innit? 1077 00:50:16,280 --> 00:50:17,440 JENN: Oh, my gosh! 1078 00:50:17,440 --> 00:50:21,880 Clock is ticking away and it's time to release my pressure cooker. 1079 00:50:21,880 --> 00:50:25,640 Food and cooking is definitely a lot more creative than dentistry, 1080 00:50:25,640 --> 00:50:26,640 and this is my version 1081 00:50:26,640 --> 00:50:30,000 of a traditional Taiwanese beef noodle soup. 1082 00:50:31,480 --> 00:50:34,760 We've got Fans, Favourites, pins and trophies! 1083 00:50:34,760 --> 00:50:36,360 You guys have got three minutes! 1084 00:50:36,360 --> 00:50:38,600 (JUDGES CLAP) CONTESTANTS: Whoo! Whoo! 1085 00:50:38,600 --> 00:50:40,320 DANIEL: For my Territory tacos, 1086 00:50:40,320 --> 00:50:42,880 I've got some fish cooked, but I'm not happy. 1087 00:50:42,880 --> 00:50:45,040 It's just still not as crispy as I would like it. 1088 00:50:45,040 --> 00:50:46,360 Don't stress. 1089 00:50:46,360 --> 00:50:47,880 I got to really push through and hustle now, 1090 00:50:47,880 --> 00:50:50,160 because I'm starting to really run out of time. 1091 00:50:50,160 --> 00:50:51,640 Cooking my flour tortillas, 1092 00:50:51,640 --> 00:50:54,280 they're getting a beautiful colour on the outside, but I bite into one 1093 00:50:54,280 --> 00:50:57,240 and it's, like, a bit too floury. 1094 00:50:57,240 --> 00:50:59,560 I'm real worried now. I'm, like, "Oh, my God." 1095 00:50:59,560 --> 00:51:00,920 I don't really need this right now. 1096 00:51:00,920 --> 00:51:03,720 Final touches, everyone! You've only got one minute to go! 1097 00:51:03,720 --> 00:51:05,720 CONTESTANT: Whoo-hoo! (JUDGES CLAP) 1098 00:51:07,560 --> 00:51:11,040 We're in the final minute. Stress is ridiculous. 1099 00:51:11,040 --> 00:51:14,280 Pork belly, I've taken it out, and... 1100 00:51:16,680 --> 00:51:18,480 Perfect. 1101 00:51:18,480 --> 00:51:20,600 Ooh, Tommy's calling perfect. Hoo! 1102 00:51:20,600 --> 00:51:22,320 Oh! Someone up there loves me. 1103 00:51:22,320 --> 00:51:24,800 Oh! Oh! (LAUGHS) 1104 00:51:24,800 --> 00:51:25,840 What a waste! 1105 00:51:25,840 --> 00:51:29,040 My mum told me never to cook bun mam on MasterChef 1106 00:51:29,040 --> 00:51:30,600 because it's too crazy, 1107 00:51:30,600 --> 00:51:34,440 but I really, really hope that the judges' palates can handle this dish. 1108 00:51:35,760 --> 00:51:37,960 Why do I keep thinking I've forgotten something? 1109 00:51:37,960 --> 00:51:39,720 It's a little bit like that, isn't it? 1110 00:51:39,720 --> 00:51:41,800 Ready or not, you got 10! 1111 00:51:41,800 --> 00:51:46,000 JUDGES: Nine! Eight! Seven! 1112 00:51:46,000 --> 00:51:49,520 Six! Five! Four! 1113 00:51:49,520 --> 00:51:51,880 Three! Two! One! 1114 00:51:51,880 --> 00:51:53,960 That's it! That's it! 1115 00:51:53,960 --> 00:51:57,000 (CHEERING AND APPLAUSE) 1116 00:51:57,000 --> 00:51:59,640 It's the girl power in this line, isn't it? 1117 00:51:59,640 --> 00:52:01,280 (LAUGHS) (APPLAUSE) 1118 00:52:01,280 --> 00:52:03,920 (BOTH LAUGH) 1119 00:52:03,920 --> 00:52:05,680 High five. SASHI: Oh, it's crazy, man. 1120 00:52:05,680 --> 00:52:08,680 Look at me. I'm perspiring. (LAUGHS) 1121 00:52:09,720 --> 00:52:10,720 I'm a bit rusty. 1122 00:52:10,720 --> 00:52:12,760 I don't have that... that speed that I used to have. 1123 00:52:12,760 --> 00:52:15,720 But there are some amazing... 1124 00:52:15,720 --> 00:52:17,240 ..dishes I can see out here, 1125 00:52:17,240 --> 00:52:20,080 so hope I can, uh, get a pin. 1126 00:52:20,080 --> 00:52:23,800 Um, the first cook was insane. It was really cool to cook with the Favourites. 1127 00:52:23,800 --> 00:52:25,240 I'm happy with the balance of flavours 1128 00:52:25,240 --> 00:52:30,240 in my lemon myrtle parfait and Davidson plum and strawberry sorbet. 1129 00:52:30,240 --> 00:52:32,760 Definitely want to show the judges what I've learnt from watching the show, 1130 00:52:32,760 --> 00:52:34,440 but, yeah, it was just such an awesome opportunity 1131 00:52:34,440 --> 00:52:37,040 to...to have the first cook here. 1132 00:52:44,080 --> 00:52:47,560 We've got a feeling this is going to be a bloody good tasting. 1133 00:52:47,560 --> 00:52:49,720 The first dish that we want to taste... 1134 00:52:49,720 --> 00:52:52,120 I've been looking forward to saying this. 1135 00:52:52,120 --> 00:52:54,720 ..belongs to... 1136 00:52:57,120 --> 00:52:58,760 ..Julie Goodwin! 1137 00:52:58,760 --> 00:53:01,400 (CHEERING AND APPLAUSE) (JOCK LAUGHS) 1138 00:53:04,240 --> 00:53:09,760 JULIE: It's been 13 years since I've been on MasterChef, and... 1139 00:53:09,760 --> 00:53:15,240 ..right now, this feeling of fear washes over me, 1140 00:53:15,240 --> 00:53:20,000 because I honestly don't know if my style of cooking will be enough. 1141 00:53:20,000 --> 00:53:21,000 MAN: Wow. 1142 00:53:21,000 --> 00:53:24,760 JULIE: And I feel an intense pressure to do well, 1143 00:53:24,760 --> 00:53:27,840 having won the first season all those years ago. 1144 00:53:27,840 --> 00:53:29,600 JOCK: Julie. 1145 00:53:29,600 --> 00:53:31,640 What have you cooked? 1146 00:53:45,320 --> 00:53:46,680 ..Julie Goodwin! 1147 00:53:46,680 --> 00:53:49,440 (CHEERING AND APPLAUSE) (JOCK LAUGHS) 1148 00:53:49,440 --> 00:53:52,760 MAN: Come on, Julie! CONTESTANTS: Julie! Julie! Julie! 1149 00:53:52,760 --> 00:53:56,040 Julie! Julie! Julie! 1150 00:54:03,800 --> 00:54:05,920 JOCK: OK. Julie? 1151 00:54:07,520 --> 00:54:09,120 What have you made us? 1152 00:54:10,320 --> 00:54:13,360 JULIE: Um... (LAUGHS) 1153 00:54:13,360 --> 00:54:16,080 ..well, it's, uh, sh... uh, Lebanese food, 1154 00:54:16,080 --> 00:54:17,720 so it's shish tawook... 1155 00:54:21,240 --> 00:54:25,840 ..with, um, some flatbread and a bit of fattoush and some rice. 1156 00:54:25,840 --> 00:54:28,160 And some toum as well. 1157 00:54:28,160 --> 00:54:29,800 ANDY: Did you love the cook? 1158 00:54:29,800 --> 00:54:32,880 I loved it, and I felt that fantastic adrenaline rush, 1159 00:54:32,880 --> 00:54:36,480 but also those nerves, man, they just came back like... 1160 00:54:36,480 --> 00:54:38,400 ..like no time had passed at all. 1161 00:54:38,400 --> 00:54:39,960 ANDY: I reckon we crack straight in. 1162 00:54:39,960 --> 00:54:42,040 JOCK: Yeah. 'Cause it looks that good. 1163 00:55:13,800 --> 00:55:15,720 JOCK: Um... 1164 00:55:17,440 --> 00:55:18,880 ..Julie? 1165 00:55:22,320 --> 00:55:24,960 You're a competent cook, clearly, right? 1166 00:55:25,960 --> 00:55:29,720 I just want to talk about what I'm feeling from you, 1167 00:55:29,720 --> 00:55:32,840 watching you cook today and watching you stand now. 1168 00:55:35,160 --> 00:55:37,760 I feel that you think 1169 00:55:37,760 --> 00:55:41,440 that because you are the OG... 1170 00:55:43,240 --> 00:55:45,840 ..and you were the winner from such a...such a time ago 1171 00:55:45,840 --> 00:55:48,840 that you feel as if you're not at a standard 1172 00:55:48,840 --> 00:55:51,080 as the years that have come after you. 1173 00:55:56,640 --> 00:55:58,280 Is that fair? 1174 00:55:58,280 --> 00:56:00,680 That's absolutely true, yes. 1175 00:56:02,920 --> 00:56:04,760 JOCK: What I'm gonna tell you... 1176 00:56:06,240 --> 00:56:12,440 ..need you to just let it wash through your brain, which is... 1177 00:56:12,440 --> 00:56:14,200 ..you're not an OG. 1178 00:56:15,200 --> 00:56:17,160 You're a winner. 1179 00:56:20,040 --> 00:56:24,600 But what you are, more importantly, 1180 00:56:24,600 --> 00:56:27,000 is a classic. 1181 00:56:29,680 --> 00:56:33,280 OK? And classics never get old. 1182 00:56:34,560 --> 00:56:38,440 Classics are very hard to beat. 1183 00:56:38,440 --> 00:56:41,240 And time and time again, 1184 00:56:41,240 --> 00:56:43,360 the classics rise to the top. 1185 00:56:44,720 --> 00:56:47,520 (LAUGHS) Thank you. 1186 00:56:47,520 --> 00:56:49,520 MELISSA: From a technical standpoint, 1187 00:56:49,520 --> 00:56:52,360 everything was beautiful. 1188 00:56:52,360 --> 00:56:54,400 The shish tawook, beautifully spiced, 1189 00:56:54,400 --> 00:56:55,960 you know, the perfume of the sumac, 1190 00:56:55,960 --> 00:56:59,000 that little bit of sort of sourness that it brings. 1191 00:56:59,000 --> 00:57:02,560 It was succulent. It was smoky. It was everything it should have been. 1192 00:57:02,560 --> 00:57:04,040 The bread was soft and pliable 1193 00:57:04,040 --> 00:57:06,840 and such a joy just to pull the chicken off the skewer 1194 00:57:06,840 --> 00:57:08,560 into the bread, 1195 00:57:08,560 --> 00:57:13,840 apply liberal amounts of that beautiful garlicky-rich toum. 1196 00:57:13,840 --> 00:57:15,440 Everything had a place. 1197 00:57:15,440 --> 00:57:17,400 Thank you. ANDY: Like, look at us. 1198 00:57:17,400 --> 00:57:19,320 We're like a tight little family 1199 00:57:19,320 --> 00:57:22,800 huddling around the dinner table, fighting for the last skewer. 1200 00:57:22,800 --> 00:57:26,920 When we came to your bench, you're, like, "I bring people together." 1201 00:57:26,920 --> 00:57:29,840 You can taste it in every single bite 1202 00:57:29,840 --> 00:57:33,320 of every single element on the platter. 1203 00:57:33,320 --> 00:57:37,880 Julie, you have every bit as much chance 1204 00:57:37,880 --> 00:57:39,640 of your name on that trophy again. 1205 00:57:41,240 --> 00:57:44,120 And with food that tastes that good... 1206 00:57:44,120 --> 00:57:46,320 ..and looks that good... 1207 00:57:47,640 --> 00:57:49,120 ..I'm banking on it. 1208 00:57:49,120 --> 00:57:50,360 Thank you. JOCK: Well done. 1209 00:57:50,360 --> 00:57:53,400 Thank you. Thank you. (APPLAUSE AND CHEERING) 1210 00:58:01,960 --> 00:58:03,240 Oh, don't! 1211 00:58:03,240 --> 00:58:04,560 You are! 1212 00:58:04,560 --> 00:58:06,600 (INDISTINCT CHATTER) 1213 00:58:11,680 --> 00:58:13,480 (EXHALES) Yeah. It's good. 1214 00:58:13,480 --> 00:58:15,000 The first one's done. 1215 00:58:15,000 --> 00:58:16,720 Yeah. It's always, like, "Phwoar! So much better." 1216 00:58:16,720 --> 00:58:20,120 Rip the bandaid off. (LAUGHS) Yeah. 1217 00:58:20,120 --> 00:58:23,480 (EXHALES) Alright. It doesn't matter what I hear from 'em now. 1218 00:58:23,480 --> 00:58:28,280 But that's OK. That's all good. That's alright. OK. (LAUGHS) 1219 00:58:28,280 --> 00:58:31,040 (EXHALES) 1220 00:58:31,040 --> 00:58:32,920 Montana. 1221 00:58:32,920 --> 00:58:34,600 Let's go. (APPLAUSE) 1222 00:58:34,600 --> 00:58:38,480 I'm the first Fan to be tasted, and it's definitely intimidating. 1223 00:58:38,480 --> 00:58:42,440 I've watched tastings on MasterChef for many, many years, 1224 00:58:42,440 --> 00:58:45,440 and now I'm here, so it's definitely surreal, 1225 00:58:45,440 --> 00:58:49,520 and I really hope that the judges like my dish. 1226 00:58:49,520 --> 00:58:50,520 JOCK: Montana. MONTANA: Yes. 1227 00:58:50,520 --> 00:58:51,600 JOCK: What have you cooked? 1228 00:58:51,600 --> 00:58:53,360 MONTANA: So, it is a lemon myrtle parfait 1229 00:58:53,360 --> 00:58:56,680 with, um, strawberry, caramelised white chocolate, 1230 00:58:56,680 --> 00:58:59,600 macadamia and some native flavours. 1231 00:59:01,040 --> 00:59:03,560 ANDY: How old were you in 2009 1232 00:59:03,560 --> 00:59:05,520 when Julie first lifted that thing above her head? 1233 00:59:05,520 --> 00:59:06,640 Oh, God. 1234 00:59:06,640 --> 00:59:08,280 Grade 7? (ANDY LAUGHS) 1235 00:59:08,280 --> 00:59:11,880 (LAUGHTER) WOMAN: Jules! 1236 00:59:11,880 --> 00:59:14,680 Jules, I'm trying to make her feel young, not the other way. 1237 00:59:14,680 --> 00:59:16,960 (LAUGHTER) Thanks, Andy. You're going great. 1238 00:59:16,960 --> 00:59:19,840 (LAUGHTER) 1239 00:59:23,200 --> 00:59:25,560 MONTANA: The first season that I really started 1240 00:59:25,560 --> 00:59:27,280 becoming obsessed with food 1241 00:59:27,280 --> 00:59:29,040 was Billie's season. 1242 00:59:29,040 --> 00:59:33,440 And from there, it really escalated into a massive passion of mine. 1243 00:59:33,440 --> 00:59:35,760 Oh. That's so nice. MAN: That's sweet. 1244 00:59:35,760 --> 00:59:37,440 So nice. 1245 00:59:59,880 --> 01:00:01,840 MONTANA: Really? 1246 01:00:01,840 --> 01:00:04,600 Are you serious? JOCK: Yeah. 1247 01:00:05,600 --> 01:00:08,120 Like, I'm really, really serious. 1248 01:00:08,120 --> 01:00:10,840 You can tell that you're a huge MasterChef fan, 1249 01:00:10,840 --> 01:00:13,720 because the cake, fantastic. 1250 01:00:13,720 --> 01:00:17,520 The texture of the parfait is beautiful. 1251 01:00:17,520 --> 01:00:20,920 Gorgeous, silky. It's rich. It's decadent. 1252 01:00:20,920 --> 01:00:26,320 It is highlighted by the lemon myrtle, not overpowered by it. 1253 01:00:26,320 --> 01:00:28,120 That feels pin-worthy to me. 1254 01:00:31,320 --> 01:00:35,280 ANDY: The most impressive thing here is the balance of flavour, 1255 01:00:35,280 --> 01:00:37,800 hitting the bright notes from the Davidson plum 1256 01:00:37,800 --> 01:00:39,000 and, uh, strawberry sorbet 1257 01:00:39,000 --> 01:00:42,600 verse the strawberry gum that's in there as well. 1258 01:00:42,600 --> 01:00:43,800 It all gets kind of calmed down 1259 01:00:43,800 --> 01:00:47,480 with a slight floral note of the lemon myrtle parfait. 1260 01:00:48,960 --> 01:00:52,000 MELISSA: Just goes to show that if you watch a lot of MasterChef, 1261 01:00:52,000 --> 01:00:53,720 lots of really good things can happen, 1262 01:00:53,720 --> 01:00:57,080 because that was a really inspired plate of food. 1263 01:00:57,080 --> 01:01:00,080 Excellent. Well done. 1264 01:01:00,080 --> 01:01:02,160 Thank you. (APPLAUSE) 1265 01:01:02,160 --> 01:01:03,760 Well done, Montana! 1266 01:01:05,840 --> 01:01:07,880 Next up, Billie! 1267 01:01:07,880 --> 01:01:10,840 (HOWLS) MAN: Good luck, Billie! 1268 01:01:10,840 --> 01:01:13,560 BILLIE: Lamb shoulder with anchovy croquettes 1269 01:01:13,560 --> 01:01:16,040 and a pea-and-horseradish puree. 1270 01:01:16,040 --> 01:01:18,680 How does it feel to have Montana say you're the reason... 1271 01:01:18,680 --> 01:01:20,840 BILLIE: Yeah, I know. ..she's standing there? 1272 01:01:20,840 --> 01:01:22,400 Pretty bloody special. 1273 01:01:22,400 --> 01:01:25,440 Still have to pinch yourself about it. 1274 01:01:25,440 --> 01:01:29,240 Lamb shoulder, I thought it was gonna be super-heavy. 1275 01:01:29,240 --> 01:01:32,240 Actually, it wasn't heavy at all, 1276 01:01:32,240 --> 01:01:35,120 because the horseradish in your puree and the anchovy croquettes 1277 01:01:35,120 --> 01:01:36,960 just lifted it up. 1278 01:01:36,960 --> 01:01:40,520 There's a reason why you've picked up that trophy before, Billie. 1279 01:01:40,520 --> 01:01:42,160 Well done. Thanks, Jock. 1280 01:01:42,160 --> 01:01:44,520 Thank you. Thanks. (CHEERING AND APPLAUSE) 1281 01:01:44,520 --> 01:01:47,320 Alvin Quah! 1282 01:01:47,320 --> 01:01:49,040 (CHEERING AND APPLAUSE) 1283 01:01:49,040 --> 01:01:50,880 ALVIN: Prawn curry laksa. 1284 01:01:50,880 --> 01:01:52,920 JOCK: Long time between dishes up in the judging table, mate. 1285 01:01:52,920 --> 01:01:55,000 ALVIN: Yes. It's really bizarre. 1286 01:01:55,000 --> 01:01:57,400 Like, I'm all sorts of confused at the moment. 1287 01:01:57,400 --> 01:01:59,120 Were you expecting Gary, Matt and George? 1288 01:01:59,120 --> 01:02:02,200 Well, yes. So, surprise! (ALL LAUGH) 1289 01:02:02,200 --> 01:02:04,120 George, you've changed. Oh, hey! 1290 01:02:04,120 --> 01:02:06,120 (ALL LAUGH) 1291 01:02:06,120 --> 01:02:10,360 MELISSA: Well, if this is you in a bowl, then you are sweet, salty, 1292 01:02:10,360 --> 01:02:13,840 a little bit sour, a bit funky 1293 01:02:13,840 --> 01:02:15,320 and extremely generous. 1294 01:02:15,320 --> 01:02:18,040 (CHEERING AND APPLAUSE) Great stuff, Al. 1295 01:02:18,040 --> 01:02:19,200 Righto, Sarah, let's have it. 1296 01:02:20,200 --> 01:02:23,560 I have made a dish inspired by laal maas, 1297 01:02:23,560 --> 01:02:26,920 served with Australian lamb backstrap. 1298 01:02:26,920 --> 01:02:28,000 I'll start with the sauce. 1299 01:02:28,000 --> 01:02:29,240 Like, that's a 10. 1300 01:02:29,240 --> 01:02:31,800 It's so well balanced. 1301 01:02:31,800 --> 01:02:34,600 The pickled mustard seeds, I really love, 1302 01:02:34,600 --> 01:02:36,480 'cause it is really rich, that gravy, 1303 01:02:36,480 --> 01:02:39,600 so nice little pops of that, both for texture and acidity. 1304 01:02:39,600 --> 01:02:43,080 That was, like, just insane. 1305 01:02:43,080 --> 01:02:45,760 Thank you. Thanks. Thank you. WOMAN: Go, Sarah! 1306 01:02:45,760 --> 01:02:47,880 (APPLAUSE) 1307 01:02:47,880 --> 01:02:49,480 Sashi! 1308 01:02:49,480 --> 01:02:52,280 (CHEERING AND APPLAUSE) (LAUGHS) 1309 01:02:52,280 --> 01:02:53,600 Wow. 1310 01:02:53,600 --> 01:02:55,080 Um, wow. 1311 01:02:55,080 --> 01:02:58,360 SASHI: This is a Peranakan-inspired dish. 1312 01:02:58,360 --> 01:03:02,720 What I have created is steamed fish sandwich with chilli jam, 1313 01:03:02,720 --> 01:03:08,440 pickle, shallot, some coconut rice and also a bit of coconut dressing. 1314 01:03:08,440 --> 01:03:11,560 Put your hand up if you're a fan of Sashi's. 1315 01:03:11,560 --> 01:03:14,080 (LAUGHS) (JUDGES LAUGH) 1316 01:03:14,080 --> 01:03:16,880 I'm in trouble today. (LAUGHS) 1317 01:03:16,880 --> 01:03:20,800 This lives up to everything that I was expecting from you and some. 1318 01:03:22,560 --> 01:03:25,200 Your fish, that is not easy to do. 1319 01:03:25,200 --> 01:03:26,440 That little mince... SASHI: Yes. 1320 01:03:26,440 --> 01:03:30,080 ..filling inside the sandwich, to get that just set like you have 1321 01:03:30,080 --> 01:03:32,920 is unbelievably skilful. 1322 01:03:32,920 --> 01:03:35,680 You're not just back. You're back! 1323 01:03:35,680 --> 01:03:37,280 (LAUGHS) JOCK: Well done, mate. 1324 01:03:37,280 --> 01:03:39,280 Thank you. Thank you. Thank you so much, guys. Thank you. 1325 01:03:39,280 --> 01:03:42,480 (LAUGHS) (APPLAUSE) 1326 01:03:42,480 --> 01:03:43,960 Next up... 1327 01:03:48,080 --> 01:03:49,320 ..it's Jenn. 1328 01:03:49,320 --> 01:03:53,280 (CHEERING AND APPLAUSE) 1329 01:03:53,280 --> 01:03:57,520 JENN: I left my stable job as a dentist to pursue my passion for food 1330 01:03:57,520 --> 01:04:00,720 because I am quite a creative person. 1331 01:04:01,720 --> 01:04:04,720 So I really hope my dish can show that 1332 01:04:04,720 --> 01:04:07,840 I do belong here in the MasterChef kitchen. 1333 01:04:07,840 --> 01:04:10,240 MELISSA: OK, Jenn. What have you cooked? 1334 01:04:10,240 --> 01:04:13,200 Um, I've made hong shao niu rou mian, 1335 01:04:13,200 --> 01:04:14,840 which is Taiwanese beef noodle soup, 1336 01:04:14,840 --> 01:04:19,520 but, um, Jenn's version, so it's a little bit unconventional. 1337 01:04:19,520 --> 01:04:23,520 I don't think I've ever seen people use oxtail with beef cheek, 1338 01:04:23,520 --> 01:04:25,240 but I really like those two cuts. 1339 01:04:25,240 --> 01:04:27,440 Classically beef shin, of course. JENN: Yes. 1340 01:04:27,440 --> 01:04:28,600 Yep. JENN: Usually it's beef shin. 1341 01:04:28,600 --> 01:04:30,640 Um, and... Why do you like those two cuts? 1342 01:04:30,640 --> 01:04:34,080 Well, they're really gelatinous. They're very rich and fatty. 1343 01:04:34,080 --> 01:04:39,000 And I love that the collagen melts into this gooey, thick mess 1344 01:04:39,000 --> 01:04:42,000 and that becomes part of the broth, yeah. 1345 01:04:42,000 --> 01:04:44,600 I think you're definitely speaking our language. 1346 01:04:44,600 --> 01:04:46,560 (LAUGHS) 1347 01:05:07,320 --> 01:05:10,000 It is insanely tasty. 1348 01:05:10,000 --> 01:05:12,560 It is unbelievable. 1349 01:05:12,560 --> 01:05:16,240 Everything you said about the richness from the collagen 1350 01:05:16,240 --> 01:05:19,640 and the way that it coats your mouth and just hangs around. 1351 01:05:19,640 --> 01:05:22,120 That is, like, goose bumps stuff. 1352 01:05:22,120 --> 01:05:25,320 And with food like that, 1353 01:05:25,320 --> 01:05:27,320 man, this is where you belong, right here. 1354 01:05:27,320 --> 01:05:30,880 MELISSA: There is so much flavour generated. 1355 01:05:30,880 --> 01:05:33,800 The nuance and balance of spice is incredible. 1356 01:05:33,800 --> 01:05:35,160 And with the cuts of meat 1357 01:05:35,160 --> 01:05:37,480 that aren't a particularly authentic touch 1358 01:05:37,480 --> 01:05:40,520 are inherently authentic to you. 1359 01:05:40,520 --> 01:05:43,600 And for that, we are very grateful. 1360 01:05:43,600 --> 01:05:45,520 Thank you so much. JOCK: Well done, Jenn. 1361 01:05:45,520 --> 01:05:47,800 ANDY: Nice one, Jenn. (CHEERING AND APPLAUSE) 1362 01:05:47,800 --> 01:05:50,720 (WHISTLES) 1363 01:05:50,720 --> 01:05:52,280 MAN: Yeah, Jenn! 1364 01:05:53,960 --> 01:05:56,160 All the way from the Territory, it's Daniel. 1365 01:05:56,160 --> 01:05:57,480 (CHEERING AND APPLAUSE) Go, Daniel! 1366 01:05:57,480 --> 01:05:59,520 (CHEERING AND APPLAUSE) 1367 01:05:59,520 --> 01:06:01,960 Yeah, Dan! 1368 01:06:01,960 --> 01:06:03,640 After the first cook, I'm kind of spewin'. 1369 01:06:03,640 --> 01:06:06,240 This is your first impression, not only to the judges, 1370 01:06:06,240 --> 01:06:09,320 but I want to try and impress my team and show them what I can do, 1371 01:06:09,320 --> 01:06:12,520 and really sucks that I'm actually 1372 01:06:12,520 --> 01:06:14,840 not that happy with what I've produced today, 1373 01:06:14,840 --> 01:06:17,520 and I'm pretty worried about how this is gonna go. 1374 01:06:31,680 --> 01:06:34,000 Run us through the Territory tacos. 1375 01:06:34,000 --> 01:06:38,120 DANIEL: So, it starts off with a boring, uh, flour tortilla. 1376 01:06:38,120 --> 01:06:41,080 But then it steps it up a bit. ANDY: Gee, you're really selling it. 1377 01:06:41,080 --> 01:06:42,760 Yeah. (LAUGHS) MELISSA: Wow. 1378 01:06:42,760 --> 01:06:44,240 You've got to start small and go up. ANDY: OK. 1379 01:06:44,240 --> 01:06:46,760 So...from there, then we've got a mango salsa, 1380 01:06:46,760 --> 01:06:52,480 um, and then we've got a barramundi with Kaffir lime tempura 1381 01:06:52,480 --> 01:06:54,080 and then a sriracha mayo sauce on top. 1382 01:06:56,200 --> 01:06:57,720 Amazing. 1383 01:06:57,720 --> 01:06:59,720 I'm into it, man. I'm into it. 1384 01:07:21,280 --> 01:07:23,760 ANDY: So, let's go through from bottom to top. 1385 01:07:23,760 --> 01:07:26,320 You didn't really sell me on the... on the flour tortilla. 1386 01:07:26,320 --> 01:07:27,680 Let's face it. DANIEL: (LAUGHS) Yeah. 1387 01:07:27,680 --> 01:07:30,000 ANDY: Um, and it is a bit floury. 1388 01:07:30,000 --> 01:07:31,400 Yep. 1389 01:07:31,400 --> 01:07:33,440 ANDY: Mango salsa, there's some good stuff there. 1390 01:07:33,440 --> 01:07:34,960 For me, it just needs more lime juice. 1391 01:07:34,960 --> 01:07:36,520 I want my cheeks to, like, really crinkle in... 1392 01:07:36,520 --> 01:07:38,360 DANIEL: Yeah, righto. ..'cause it's really acidic. 1393 01:07:38,360 --> 01:07:40,560 Versus the sweetness of that mango. 1394 01:07:40,560 --> 01:07:42,480 Yep. Um...your tempura. 1395 01:07:42,480 --> 01:07:45,920 I think your ratios are out, 'cause it's not super-crisp. 1396 01:07:45,920 --> 01:07:48,880 There's good stuff here, but there is a lot to work on. 1397 01:07:48,880 --> 01:07:50,840 Yeah. Yeah. 1398 01:07:50,840 --> 01:07:52,360 This is the place to do it. 1399 01:07:53,520 --> 01:07:55,880 Tacos are a fun thing. You're a fun guy. 1400 01:07:55,880 --> 01:07:59,480 You're using ingredients that you know and you are proud of, 1401 01:07:59,480 --> 01:08:03,280 you know, when it comes to produce of the Northern Territory, so... 1402 01:08:03,280 --> 01:08:04,960 ..I...I love where you're starting. 1403 01:08:04,960 --> 01:08:07,920 Thanks very much. Cheers. 1404 01:08:07,920 --> 01:08:10,280 Over the next few weeks, you're gonna learn tips, tricks. 1405 01:08:10,280 --> 01:08:12,480 You're gonna learn from people around you. 1406 01:08:12,480 --> 01:08:14,120 You're gonna research at night. 1407 01:08:14,120 --> 01:08:17,320 And then all of a sudden, you'll come in this kitchen, 1408 01:08:17,320 --> 01:08:19,720 you'll cook a dish and go, 1409 01:08:19,720 --> 01:08:20,880 "I made that," right? 1410 01:08:20,880 --> 01:08:22,800 It'll happen one day. Yeah. (LAUGHS) 1411 01:08:22,800 --> 01:08:25,840 You're right at the beginning of a path. It's so exciting. 1412 01:08:25,840 --> 01:08:28,040 DANIEL: Yeah. And I'm excited to be on it with you, mate. 1413 01:08:28,040 --> 01:08:29,200 Thanks very much. I appreciate it. 1414 01:08:29,200 --> 01:08:30,600 (CHEERING AND APPLAUSE) Thanks, guys. 1415 01:08:30,600 --> 01:08:32,960 I'm pretty chuffed even though I didn't do too well. 1416 01:08:32,960 --> 01:08:35,440 You know, I've lost my chance at immunity, but... 1417 01:08:35,440 --> 01:08:37,880 ..they can see where I could potentially go. 1418 01:08:39,000 --> 01:08:41,080 Next up, it's Chris. (CHEERING) WOMAN: Go, Chris! 1419 01:08:41,080 --> 01:08:43,040 MAN: Go, Chris! (APPLAUSE AND CHEERING) 1420 01:08:43,040 --> 01:08:45,120 CHRIS: Banh cuon, which is steamed rice noodle rolls, 1421 01:08:45,120 --> 01:08:49,360 with a pork, prawn and black fungus filling, and a nuoc cham. 1422 01:08:49,360 --> 01:08:52,320 MELISSA: You have given us perfect noodles. 1423 01:08:52,320 --> 01:08:54,960 I think you can do better with your nuoc cham. 1424 01:08:54,960 --> 01:08:57,560 Don't be afraid to just put your foot on the gas 1425 01:08:57,560 --> 01:08:59,280 and really give it some extra. 1426 01:08:59,280 --> 01:09:02,200 Cheers. (CHEERING AND APPLAUSE) 1427 01:09:02,200 --> 01:09:03,240 John! 1428 01:09:03,240 --> 01:09:04,240 (CHEERING AND APPLAUSE) 1429 01:09:04,240 --> 01:09:05,760 JOHN: So, what I've got for you is maja blanca, 1430 01:09:05,760 --> 01:09:07,800 so it's my take on the Filipino dish. 1431 01:09:07,800 --> 01:09:09,800 Bucketloads of technique. 1432 01:09:09,800 --> 01:09:11,720 The mirror glaze, fantastic. 1433 01:09:11,720 --> 01:09:14,560 All the flavours were nice. They were just muted. JOHN: Yep. 1434 01:09:14,560 --> 01:09:17,560 JOCK: So...even if you had to dial back on the skills 1435 01:09:17,560 --> 01:09:20,760 just to amp up the flavour, do that. 1436 01:09:20,760 --> 01:09:23,040 'Cause flavour trumps every time. JOHN: Thank you. 1437 01:09:23,040 --> 01:09:24,640 Well done, John. Thanks, John. Thank you. 1438 01:09:24,640 --> 01:09:26,960 (CHEERING AND APPLAUSE) 1439 01:09:26,960 --> 01:09:27,960 Aldo! 1440 01:09:27,960 --> 01:09:30,600 Ta-da! We're revving the show. Huh? 1441 01:09:30,600 --> 01:09:33,880 ALDO: Porcini mushroom and duck ragu tortellini. 1442 01:09:33,880 --> 01:09:36,480 JOCK: If you were cooking this at home, 1443 01:09:36,480 --> 01:09:38,840 would it be Neapolitan-style, tossed off together? 1444 01:09:38,840 --> 01:09:40,960 Together, through. Grated cheese on top. 1445 01:09:40,960 --> 01:09:43,760 Tossed through. Grated cheese on top. 1446 01:09:43,760 --> 01:09:46,440 JOCK: Pasta work, fantastic. Um, beautiful al dente. 1447 01:09:46,440 --> 01:09:48,560 There's nothing wrong with it. 1448 01:09:48,560 --> 01:09:51,360 But I want to see what you would do, 1449 01:09:51,360 --> 01:09:53,080 not what you think we would want to see. 1450 01:09:53,080 --> 01:09:55,480 I will. I will take it on board, for sure. 1451 01:09:55,480 --> 01:09:57,120 Thanks, Aldo. Thanks, Aldo. Good start, mate. 1452 01:09:57,120 --> 01:09:59,840 Thank you, guys. (CHEERING AND APPLAUSE) 1453 01:09:59,840 --> 01:10:02,720 The next dish we'd like to taste belongs to Harry. 1454 01:10:02,720 --> 01:10:04,040 (CHEERING AND APPLAUSE) 1455 01:10:04,040 --> 01:10:08,600 There's three immunity pins up for grabs, and that's massive. 1456 01:10:08,600 --> 01:10:10,680 (CHEERING AND APPLAUSE) WOMAN: Harry! 1457 01:10:10,680 --> 01:10:13,440 HARRY: I'm really nervous about bringing my dish to the judges. 1458 01:10:13,440 --> 01:10:15,280 Because such a simple dish 1459 01:10:15,280 --> 01:10:18,080 and my chances of winning one of those pins, 1460 01:10:18,080 --> 01:10:21,600 it's all riding on cabbage. 1461 01:10:21,600 --> 01:10:23,880 MELISSA: OK, Harry. 1462 01:10:23,880 --> 01:10:27,000 Please explain this intriguing plate of food, 1463 01:10:27,000 --> 01:10:29,040 So, I've made for you, uh, a burnt cabbage. 1464 01:10:29,040 --> 01:10:32,840 On the bottom, there's, uh, a leek kind of puree sauce. 1465 01:10:32,840 --> 01:10:35,600 Uh, there's a few snow peas, 1466 01:10:35,600 --> 01:10:40,680 some crispy leeks, bit of chilli oil, 1467 01:10:40,680 --> 01:10:44,400 and then I also smack it with, uh, black vinegar at the end. 1468 01:10:44,400 --> 01:10:45,480 I'm 26. 1469 01:10:45,480 --> 01:10:47,760 Like, I don't have a lot of money to play with when it comes to food. 1470 01:10:47,760 --> 01:10:50,920 So, um, cooking vegies is easy, 1471 01:10:50,920 --> 01:10:52,560 and I can make stuff that tastes really good 1472 01:10:52,560 --> 01:10:55,760 without having to, like, spend a whole bunch, 1473 01:10:55,760 --> 01:10:57,760 and often it's just cooking whatever's in the fridge. 1474 01:11:21,640 --> 01:11:23,600 You said you learned to cook like this 1475 01:11:23,600 --> 01:11:28,200 because you didn't have, you know, a...a lot of money to work with. 1476 01:11:29,960 --> 01:11:32,400 With dishes like that, 1477 01:11:32,400 --> 01:11:35,320 you may have a quarter of a million dollars to work with. 1478 01:11:35,320 --> 01:11:36,800 CONTESTANTS: Whoo. 1479 01:11:36,800 --> 01:11:38,640 Wow. 1480 01:11:38,640 --> 01:11:40,880 That was...perfect. 1481 01:11:40,880 --> 01:11:42,240 Thank you. 1482 01:11:42,240 --> 01:11:44,520 That is, like, flat out, 1483 01:11:44,520 --> 01:11:48,720 just belongs in a really awesome, amazing restaurant. 1484 01:11:48,720 --> 01:11:52,960 It's got richness, but then it's also got, 1485 01:11:52,960 --> 01:11:56,240 because you smacked it with the black vinegar, it's powerful. 1486 01:11:56,240 --> 01:12:00,560 That chilli oil is crunchy. It's crispy. It's umami. 1487 01:12:00,560 --> 01:12:03,240 It's all of the things that you look for. 1488 01:12:03,240 --> 01:12:05,280 It's very talented cooking, 1489 01:12:05,280 --> 01:12:08,680 from a 26-year-old that's just walked through those doors 1490 01:12:08,680 --> 01:12:10,000 for the first time. 1491 01:12:10,000 --> 01:12:15,560 You don't want to start any other place than right there. 1492 01:12:15,560 --> 01:12:18,800 And it could very, very much get you one of those pins. 1493 01:12:18,800 --> 01:12:20,640 Thank you. Thanks. 1494 01:12:20,640 --> 01:12:23,680 There are dishes that bring you back to restaurants. 1495 01:12:23,680 --> 01:12:27,440 That's one of those. It's called a signature dish. 1496 01:12:28,440 --> 01:12:31,200 The cabbage has got great caramelisation. 1497 01:12:31,200 --> 01:12:34,000 The puree was silky. It was creamy. 1498 01:12:35,280 --> 01:12:39,040 It's...I've got no faults, nothing. 1499 01:12:39,040 --> 01:12:40,440 It's right up there. 1500 01:12:40,440 --> 01:12:43,240 So, um...no more words. 1501 01:12:43,240 --> 01:12:45,160 Thank you. 1502 01:12:45,160 --> 01:12:46,840 Whoo! Yeah! 1503 01:12:46,840 --> 01:12:50,600 (CHEERING AND APPLAUSE) 1504 01:12:52,640 --> 01:12:53,680 Killed it! Yes! 1505 01:12:53,680 --> 01:12:55,080 Well done, man. 1506 01:12:55,080 --> 01:12:57,640 Good on you, Harry. Good one, Harry. 1507 01:12:57,640 --> 01:12:59,320 Yeah, good one, Harry. Well done. 1508 01:12:59,320 --> 01:13:01,080 Thanks, guys. 1509 01:13:01,080 --> 01:13:02,640 You guys are smashing it. 1510 01:13:02,640 --> 01:13:05,760 They're very bringing it on, don't they? 1511 01:13:05,760 --> 01:13:08,880 Bit of deja vu, 'cause it's time for a bit of Tommy time. 1512 01:13:08,880 --> 01:13:10,960 WOMAN: Come on, Tommy. (CHEERING AND APPLAUSE) 1513 01:13:10,960 --> 01:13:16,000 Bun mam is raw. It's pungent. It's funky. 1514 01:13:16,000 --> 01:13:18,960 It's got so much going on, and... 1515 01:13:18,960 --> 01:13:21,440 ..it's not a dish you would normally see 1516 01:13:21,440 --> 01:13:24,040 in your standard kind of Vietnamese restaurant. 1517 01:13:24,040 --> 01:13:27,120 So I hope my risk pays off. 1518 01:13:28,280 --> 01:13:30,640 JOCK: On the funk scale... TOMMY: Yep. 1519 01:13:30,640 --> 01:13:34,360 ..10 being, like, Mum telling you that your bun mam's too much... 1520 01:13:34,360 --> 01:13:36,200 Yes. 1521 01:13:36,200 --> 01:13:37,560 ..where's this? 1522 01:13:39,400 --> 01:13:42,360 This is 100 on the funk scale. 1523 01:13:42,360 --> 01:13:43,760 Really? 1524 01:14:02,840 --> 01:14:05,680 enjoy another serving or savour past seasons, at: 1525 01:14:13,840 --> 01:14:15,240 Tommy, what have you cooked? 1526 01:14:15,240 --> 01:14:17,800 Uh, today I've cooked bun mam, 1527 01:14:17,800 --> 01:14:20,400 which is a... 1528 01:14:20,400 --> 01:14:22,920 ..super-funky, unapologetic, 1529 01:14:22,920 --> 01:14:25,040 unedited Vietnamese dish. 1530 01:14:26,680 --> 01:14:29,480 And I just...I didn't hold back. 1531 01:14:56,160 --> 01:14:58,360 (SLURPS) 1532 01:15:13,840 --> 01:15:16,640 Oh! 1533 01:15:16,640 --> 01:15:19,400 (APPLAUSE) Thank you so much, Mel. 1534 01:15:19,400 --> 01:15:22,200 (LAUGHS) You did it. 1535 01:15:26,880 --> 01:15:29,280 This is truly phenomenal food, 1536 01:15:29,280 --> 01:15:30,520 truly phenomenal. 1537 01:15:30,520 --> 01:15:32,960 (JUDGES LAUGH) 1538 01:15:32,960 --> 01:15:34,440 TOMMY: Down it. Down it. 1539 01:15:34,440 --> 01:15:35,480 I would. 1540 01:15:39,000 --> 01:15:41,440 You can smell this dish coming at you, 1541 01:15:41,440 --> 01:15:44,680 and this is testament to the fact 1542 01:15:44,680 --> 01:15:47,440 that when you don't hold back in who you are, 1543 01:15:47,440 --> 01:15:49,680 you will be celebrated. 1544 01:15:51,280 --> 01:15:55,960 It was perfectly cooked, crispy pork belly, super-succulent, 1545 01:15:55,960 --> 01:15:57,840 perfect sidekick for the funky broth. 1546 01:15:57,840 --> 01:16:00,800 The prawns just set, again, perfect. 1547 01:16:00,800 --> 01:16:03,800 Fresh herbs, silky, slippery noodles that were perfect, 1548 01:16:03,800 --> 01:16:05,960 and then the broth that... we're all sculling. 1549 01:16:05,960 --> 01:16:07,680 (ALL LAUGH) 1550 01:16:07,680 --> 01:16:12,000 But it's... it's just perfection, mate. 1551 01:16:15,280 --> 01:16:20,000 JOCK: If that's what you're gonna do on day one, mate! 1552 01:16:20,000 --> 01:16:21,000 Pin? 1553 01:16:21,000 --> 01:16:23,880 Very, very, very, very maybe today, mate. Well done, buddy. 1554 01:16:23,880 --> 01:16:25,120 Perfect. Oh, thank you so much, guys. 1555 01:16:25,120 --> 01:16:27,000 Yes, Tommy! CONTESTANT: Yeah! 1556 01:16:27,000 --> 01:16:31,280 (CHEERING AND APPLAUSE) 1557 01:16:31,280 --> 01:16:33,200 (INDISTINCT CHATTER) 1558 01:16:37,440 --> 01:16:39,600 Oh, wow. 1559 01:16:41,440 --> 01:16:42,800 Next up... 1560 01:16:46,440 --> 01:16:48,320 ..Minoli. 1561 01:16:48,320 --> 01:16:50,720 (CHEERING AND APPLAUSE) CONTESTANT: Let's go, Min. 1562 01:16:50,720 --> 01:16:54,520 MINOLI: String hoppers with coconut, gravy, eggs. 1563 01:16:54,520 --> 01:16:56,760 Had I not been wearing a 3-piece suit, 1564 01:16:56,760 --> 01:16:59,600 I would have just got my hand and went like that 1565 01:16:59,600 --> 01:17:01,160 and just shoved it in my face. 1566 01:17:01,160 --> 01:17:03,120 Great dish. Well done. Thank you. 1567 01:17:03,120 --> 01:17:04,760 Whoo! Minoli! 1568 01:17:04,760 --> 01:17:07,080 Michael! 1569 01:17:07,080 --> 01:17:08,920 Coral trout with, uh, champagne and Vegemite sauce. 1570 01:17:08,920 --> 01:17:11,680 MELISSA: This dish is really, really fantastic 1571 01:17:11,680 --> 01:17:14,080 and I would order it in a restaurant for sure. 1572 01:17:14,080 --> 01:17:15,840 Awesome. ANDY: Thanks, mate. JOCK: Well done, mate. 1573 01:17:15,840 --> 01:17:17,880 MAN: Go, Michael! Mindy! 1574 01:17:19,440 --> 01:17:22,520 I have made you a beautiful native curry. 1575 01:17:22,520 --> 01:17:24,120 JOCK: Seafood, beautifully cooked. 1576 01:17:24,120 --> 01:17:26,040 I'm loving the flavours. 1577 01:17:26,040 --> 01:17:29,840 And if this is the first of many, I can't wait to see what's next. 1578 01:17:29,840 --> 01:17:31,960 Well done, Mindy. Thanks. ANDY: Mindy! 1579 01:17:31,960 --> 01:17:33,960 HARRY: I never want to cook against her. 1580 01:17:33,960 --> 01:17:35,560 I never want to cook against her. I know. 1581 01:17:35,560 --> 01:17:37,720 HARRY: She's terrifyingly good. 1582 01:17:37,720 --> 01:17:39,520 Well done, Mindy. Well done. 1583 01:17:39,520 --> 01:17:43,720 Next up, Max. (CHEERING AND APPLAUSE) 1584 01:17:43,720 --> 01:17:45,120 MAX: Crab tagliolini. 1585 01:17:45,120 --> 01:17:48,680 How did it feel with, like, 12 legends of the kitchen 1586 01:17:48,680 --> 01:17:49,960 staring at the back of your head? 1587 01:17:49,960 --> 01:17:52,040 MAX: I know there's some really stiff competition, but... 1588 01:17:52,040 --> 01:17:55,000 ..knowing who was behind me was only inspiration for the cook today. 1589 01:17:55,000 --> 01:17:56,440 JOCK: Great pasta. Nicely cooked. 1590 01:17:56,440 --> 01:17:59,240 The crab...is perfect. 1591 01:17:59,240 --> 01:18:00,880 Well done, Max. Thank you so much. 1592 01:18:00,880 --> 01:18:02,920 (CHEERING AND APPLAUSE) Take it away, Steph. 1593 01:18:02,920 --> 01:18:05,040 MAN: Go, Steph! 1594 01:18:05,040 --> 01:18:07,360 JESS: Chocolate and Earl Grey cake. 1595 01:18:07,360 --> 01:18:08,680 ANDY: Flavour-wise, it's delicious. 1596 01:18:08,680 --> 01:18:10,360 You just come in and just, like, 1597 01:18:10,360 --> 01:18:13,360 shot out everything that you possibly can at us. 1598 01:18:13,360 --> 01:18:15,640 "There you go. This is me. I'm the cake girl." 1599 01:18:15,640 --> 01:18:17,240 Nice one, Steph. Good job, Steph. 1600 01:18:17,240 --> 01:18:20,840 Whoo! They're strong. They're bringing it. 1601 01:18:20,840 --> 01:18:22,160 (LAUGHS) 1602 01:18:22,160 --> 01:18:23,200 Keyma! 1603 01:18:23,200 --> 01:18:25,120 (CHEERING AND APPLAUSE) With the... With the shoulders. 1604 01:18:25,120 --> 01:18:26,680 (LAUGHS) 1605 01:18:26,680 --> 01:18:28,280 Yeah! (LAUGHS) Whoo-hoo-hoo! (LAUGHS) 1606 01:18:28,280 --> 01:18:29,320 KEYMA: Seafood stew. 1607 01:18:29,320 --> 01:18:31,680 ANDY: The seafood cooking is...is perfect. 1608 01:18:31,680 --> 01:18:33,680 And then the broth. It was rich. It was sweet. 1609 01:18:33,680 --> 01:18:36,040 It was really delicious to eat. JOCK: Well done. 1610 01:18:36,040 --> 01:18:37,200 Thank you so much. Nice one, Keyma. 1611 01:18:37,200 --> 01:18:41,920 (CHEERING AND APPLAUSE) (LAUGHS) 1612 01:18:41,920 --> 01:18:42,960 Dulan. 1613 01:18:42,960 --> 01:18:44,080 What have you cooked, mate? 1614 01:18:44,080 --> 01:18:47,240 So I've made you guys some crab curry. 1615 01:18:47,240 --> 01:18:48,680 ANDY: Oh, yeah! 1616 01:18:48,680 --> 01:18:51,800 Favourites. I'd watch out. 1617 01:18:51,800 --> 01:18:55,000 These Fans are here to win. I'm telling ya. 1618 01:18:55,000 --> 01:18:58,120 This is unbelievably delicious. 1619 01:18:58,120 --> 01:18:59,920 Well done, mate. (APPLAUSE) 1620 01:19:01,320 --> 01:19:02,320 Oh! Well done. 1621 01:19:02,320 --> 01:19:04,080 Aw! 1622 01:19:04,080 --> 01:19:05,800 Next up, it's Christina! 1623 01:19:05,800 --> 01:19:07,520 Oh! There it is. (CHEERING) 1624 01:19:11,360 --> 01:19:14,000 It means so much to me for the judges to like this. 1625 01:19:14,000 --> 01:19:19,160 This is the first opportunity that I have to cook Portuguese food. 1626 01:19:19,160 --> 01:19:22,120 I don't know if they're going to get it. 1627 01:19:22,120 --> 01:19:24,840 She's not pretty. 1628 01:19:25,960 --> 01:19:29,040 So I'm...I'm really worried. 1629 01:19:40,480 --> 01:19:43,080 Um, I cooked bacalhau a bras. 1630 01:19:43,080 --> 01:19:48,800 So it's salted codfish, uh, with potatoes, uh, onions... 1631 01:19:48,800 --> 01:19:51,200 ..um... 1632 01:19:51,200 --> 01:19:53,480 ..and eggs. 1633 01:19:53,480 --> 01:19:55,480 And then it's... I don't know why I'm tearing up. 1634 01:19:55,480 --> 01:19:58,240 It's just, it's...you know. 1635 01:19:59,400 --> 01:20:01,600 Sorry. (LAUGHS) JOCK: No. It's...it... 1636 01:20:01,600 --> 01:20:04,400 This is a dish that means something to you. 1637 01:20:05,400 --> 01:20:07,200 Talk to me about that. 1638 01:20:07,200 --> 01:20:09,040 CHRISTINA: Oh, it's just... 1639 01:20:09,040 --> 01:20:10,320 ..Portuguese food is... 1640 01:20:10,320 --> 01:20:12,160 JOCK: Yeah. ..very underrated. 1641 01:20:12,160 --> 01:20:16,000 Um, and a lot of people in Australia, 1642 01:20:16,000 --> 01:20:19,480 you know, they hear Portuguese food and they think tarts and chicken. 1643 01:20:19,480 --> 01:20:22,800 Um, and it's... (LAUGHTER) 1644 01:20:22,800 --> 01:20:25,680 ..so much more than that, um, 1645 01:20:25,680 --> 01:20:27,840 and so that's... that's Portugal on a plate. 1646 01:20:27,840 --> 01:20:29,600 JOCK: Alright. Let's eat it. 1647 01:21:00,640 --> 01:21:03,000 You've just taken such a huge step forward in... 1648 01:21:03,000 --> 01:21:05,440 ..in your cooking career, I feel, with this dish. 1649 01:21:05,440 --> 01:21:07,360 Really? 1650 01:21:09,760 --> 01:21:12,800 It looks so simple. 1651 01:21:12,800 --> 01:21:16,000 But it's...it's so complex, 1652 01:21:16,000 --> 01:21:19,520 and you're, like...you're walking such a tightrope with those flavours. 1653 01:21:20,640 --> 01:21:25,960 It's, like, salt cod, olives, like, they're...they're big players. 1654 01:21:25,960 --> 01:21:30,200 But...treating the salt cod how you had, by knowing that it was salty, 1655 01:21:30,200 --> 01:21:33,080 soak it in milk, getting rid of some of that salt, 1656 01:21:33,080 --> 01:21:39,200 caramelising slowly those brown onions, it's, like... 1657 01:21:39,200 --> 01:21:41,000 ..that is heaven. 1658 01:21:43,440 --> 01:21:46,920 It is unbelievable, Christina. 1659 01:21:48,080 --> 01:21:52,480 It's such a simple premise, but in the right hands, 1660 01:21:52,480 --> 01:21:54,480 it's thousands of years of history, 1661 01:21:54,480 --> 01:21:58,680 and the way you've treated it here, it's silky, it's decadent. 1662 01:21:58,680 --> 01:22:01,440 You've balanced everything beautifully. 1663 01:22:01,440 --> 01:22:05,640 It's a clear demonstration of knowledge and technique. 1664 01:22:05,640 --> 01:22:07,040 Thank you. 1665 01:22:11,040 --> 01:22:14,440 It is done so expertly. It has blown me away. 1666 01:22:14,440 --> 01:22:17,920 I'm...I'm so happy for you you've... you've pulled this on day one, 1667 01:22:17,920 --> 01:22:20,760 because that confidence could be enough 1668 01:22:20,760 --> 01:22:22,800 to drive you through to pick up that trophy. 1669 01:22:22,800 --> 01:22:24,600 Well done. Thank you. 1670 01:22:24,600 --> 01:22:26,400 ANDY: Nice job, Christina. Thank you so much. 1671 01:22:26,400 --> 01:22:29,360 (CHEERING AND APPLAUSE) 1672 01:22:29,360 --> 01:22:33,680 CHRISTINA: For the judges to get it and then to love it, 1673 01:22:33,680 --> 01:22:37,400 I feel seen, I feel like... 1674 01:22:37,400 --> 01:22:40,360 ..I've done my culture proud. 1675 01:22:40,360 --> 01:22:41,800 Um... 1676 01:22:41,800 --> 01:22:43,960 Not gonna cry. 1677 01:22:43,960 --> 01:22:46,080 It means a lot. 1678 01:22:46,080 --> 01:22:48,000 Thank you. 1679 01:22:48,000 --> 01:22:50,400 Uh! Thank you. 1680 01:22:50,400 --> 01:22:52,040 (SNIFFS) 1681 01:22:56,080 --> 01:22:59,000 ANDY: We asked all of you to show us your strengths, 1682 01:22:59,000 --> 01:23:02,360 and, man, you did that and more, so well done. 1683 01:23:07,320 --> 01:23:09,960 JOCK: Alright. Down to business. 1684 01:23:09,960 --> 01:23:13,120 We've got three pins to give away, 1685 01:23:13,120 --> 01:23:16,720 one for the best dish of the Favourites... 1686 01:23:18,880 --> 01:23:20,720 ..one for the best dish of the Fans... 1687 01:23:21,800 --> 01:23:25,240 ..and, of course, one for the next best dish, 1688 01:23:25,240 --> 01:23:26,560 which could be either of you. 1689 01:23:28,200 --> 01:23:29,960 So, without further ado... 1690 01:23:31,440 --> 01:23:33,760 ..the winner of the Favourites pin... 1691 01:23:38,440 --> 01:23:39,880 ..is Tommy. 1692 01:23:39,880 --> 01:23:43,520 (CHEERING AND APPLAUSE) 1693 01:23:46,360 --> 01:23:50,400 Thank you so much. Thank you, mate. Thank you. Thank you. Oh. You can have it now, mate. 1694 01:23:50,400 --> 01:23:52,480 Put that thing on. Thank you. Thank you. 1695 01:23:57,760 --> 01:23:59,760 And now... 1696 01:23:59,760 --> 01:24:02,600 ..the winner of the Fans pin is... 1697 01:24:09,920 --> 01:24:10,960 ..Harry. 1698 01:24:10,960 --> 01:24:14,640 (CHEERING AND APPLAUSE) 1699 01:24:16,200 --> 01:24:20,120 There you go. Wear it with pride. Well done. 1700 01:24:20,120 --> 01:24:21,120 Yeah, girl! Well done! 1701 01:24:21,120 --> 01:24:23,040 (CHEERING AND APPLAUSE) 1702 01:24:23,040 --> 01:24:25,480 Well done. That was good. 1703 01:24:28,720 --> 01:24:31,520 So, the burning question is, 1704 01:24:31,520 --> 01:24:37,600 which contestant created the next best dish? 1705 01:24:37,600 --> 01:24:40,480 There were so many to choose from. 1706 01:24:40,480 --> 01:24:42,760 But we have. 1707 01:24:42,760 --> 01:24:45,720 And the next best dish belonged to a... 1708 01:24:45,720 --> 01:24:47,160 ..Favourite. 1709 01:24:47,160 --> 01:24:49,240 CONTESTANTS: Ooh! 1710 01:24:49,240 --> 01:24:52,600 (LAUGHTER) 1711 01:24:53,640 --> 01:24:55,200 MELISSA: And... 1712 01:24:56,680 --> 01:24:59,520 ..it was cooked by... 1713 01:25:00,520 --> 01:25:01,800 ..Christina. 1714 01:25:01,800 --> 01:25:05,800 What?! (CHEERING AND APPLAUSE) 1715 01:25:11,640 --> 01:25:13,920 You 100% deserve that. 1716 01:25:13,920 --> 01:25:16,120 Holy moly, Andy! It's all yours. 1717 01:25:16,120 --> 01:25:18,640 Th...thank you so much. (CHEERING AND APPLAUSE) 1718 01:25:18,640 --> 01:25:19,720 Thank you. 1719 01:25:19,720 --> 01:25:21,600 (LAUGHS) 1720 01:25:21,600 --> 01:25:24,280 Don't cry again. I know. Sorry. I'm a crier. 1721 01:25:24,280 --> 01:25:26,400 (LAUGHS) 1722 01:25:26,400 --> 01:25:30,640 We are so pumped from what we've seen today. 1723 01:25:30,640 --> 01:25:34,680 And we can't wait to see what you do this season. 1724 01:25:34,680 --> 01:25:37,520 Trust us, it's gonna be a big one. 1725 01:25:37,520 --> 01:25:39,840 Get out of here. See you, guys. Well done, everybody! 1726 01:25:39,840 --> 01:25:41,800 Hey, thanks, guys! 1727 01:25:41,800 --> 01:25:43,560 Good work, team! 1728 01:25:43,560 --> 01:25:45,600 Good work! 1729 01:25:45,600 --> 01:25:48,280 (JUDGES CLAP) 1730 01:25:49,440 --> 01:25:52,560 VOICEOVER: This year... Are you ready for this? CONTESTANTS: Yes, Chef! 1731 01:25:52,560 --> 01:25:53,840 (CHEERING) Come on. 1732 01:25:53,840 --> 01:25:55,760 ..MasterChef takes team competition... 1733 01:25:55,760 --> 01:25:58,640 MAN: This is definitely David versus Goliath. 1734 01:25:58,640 --> 01:26:00,400 ..to a whole new level... 1735 01:26:00,400 --> 01:26:03,360 We're not gonna come in against the Favourites without a game plan, mate. 1736 01:26:03,360 --> 01:26:05,600 Let's go, Fans. Bring it on! 1737 01:26:05,600 --> 01:26:08,120 ..with never-before-seen challenges... 1738 01:26:08,120 --> 01:26:10,800 MAN: Oh, my God. (WOMAN LAUGHS) 1739 01:26:10,800 --> 01:26:13,760 ..inspired by amazing locations 1740 01:26:13,760 --> 01:26:17,600 and superstar guest chefs. 1741 01:26:17,600 --> 01:26:19,720 ANDY: It's Curtis Stone! (CHEERING AND APPLAUSE) 1742 01:26:19,720 --> 01:26:21,200 MELISSA: Maggie Beer! 1743 01:26:21,200 --> 01:26:23,360 Rick Stein! (CHEERING AND APPLAUSE) 1744 01:26:23,360 --> 01:26:24,720 JOCK: Matt Stone, everybody! 1745 01:26:24,720 --> 01:26:27,520 (CHEERING AND APPLAUSE) ANDY: Adriano Zumbo! 1746 01:26:27,520 --> 01:26:28,720 Are you serious?! 1747 01:26:29,920 --> 01:26:31,320 JOCK: Please welcome... 1748 01:26:31,320 --> 01:26:34,200 ..Marco Pierre White! 1749 01:26:34,200 --> 01:26:35,680 (LAUGHTER, CHEERING AND APPLAUSE) 1750 01:26:35,680 --> 01:26:37,000 Come closer. 1751 01:26:37,000 --> 01:26:39,240 The pressure will intensify... 1752 01:26:39,240 --> 01:26:41,320 Ah! Oh, my God. 1753 01:26:41,320 --> 01:26:44,080 ..with eliminations... (SIGHS) 1754 01:26:44,080 --> 01:26:45,920 ..that will shock everyone. 1755 01:26:47,240 --> 01:26:49,040 (SOBS) Come and sit down and talk to me. 1756 01:26:49,040 --> 01:26:50,040 Come on. 1757 01:26:50,040 --> 01:26:51,360 But through it all... 1758 01:26:51,360 --> 01:26:53,240 These guys have got my back. 1759 01:26:53,240 --> 01:26:56,000 ..their friendship and determination... 1760 01:26:56,000 --> 01:26:58,600 (CHEERING AND APPLAUSE) Oh, my God! 1761 01:26:58,600 --> 01:27:01,040 ..is the recipe for success. 1762 01:27:01,040 --> 01:27:03,320 MAN: Mouth-wateringly delicious. 1763 01:27:03,320 --> 01:27:04,800 It really is first-class. 1764 01:27:04,800 --> 01:27:06,360 MELISSA: This is flawless food. 1765 01:27:06,360 --> 01:27:09,960 ANDY: Each bite is like a little different explosion. 1766 01:27:09,960 --> 01:27:13,880 Will history repeat? (CHEERING AND APPLAUSE) 1767 01:27:13,880 --> 01:27:15,960 JOCK: The flavour was epic. 1768 01:27:15,960 --> 01:27:17,280 That's a competition-winning dish. 1769 01:27:17,280 --> 01:27:20,480 Or will it be rewritten? 1770 01:27:20,480 --> 01:27:24,760 The winner of MasterChef: Fans versus Favourites... 1771 01:27:24,760 --> 01:27:28,080 Captions by Red Bee Media