1 00:00:00,065 --> 00:00:00,240 documentary premieres tomorrow 2 00:00:00,240 --> 00:00:00,440 documentary premieres tomorrow on 3 00:00:04,840 --> 00:00:07,800 Today, this pyramid is your pantry. 4 00:00:07,800 --> 00:00:10,920 ..eight fans and four favourites... 5 00:00:10,920 --> 00:00:12,440 Go easy on me, Sashi. 6 00:00:12,440 --> 00:00:16,000 ..took on an ancient wonder of the food world. 7 00:00:17,000 --> 00:00:18,880 There were some triumphs. 8 00:00:18,880 --> 00:00:20,480 So she's making her own butter? 9 00:00:20,480 --> 00:00:21,680 Ohh! 10 00:00:21,680 --> 00:00:23,920 And some tragedies. 11 00:00:23,920 --> 00:00:25,360 Oh, my God. 12 00:00:27,920 --> 00:00:30,040 And top marks went to Julie. 13 00:00:30,040 --> 00:00:33,520 MELISSA: That was about as perfect a soup as you could ever hope to get. 14 00:00:33,520 --> 00:00:34,920 Harry. 15 00:00:34,920 --> 00:00:37,200 ANDY: You are quickly becoming the one to watch in this kitchen. 16 00:00:37,200 --> 00:00:38,560 Montana. 17 00:00:38,560 --> 00:00:40,440 MONTANA: I am absolutely stoked. 18 00:00:40,440 --> 00:00:41,680 And Chris. 19 00:00:41,680 --> 00:00:44,360 All that worry and concern standing next to Sashi, 20 00:00:44,360 --> 00:00:46,640 you needn't have bothered, mate, because you've taken it out. 21 00:00:47,760 --> 00:00:51,760 Tonight, there are three phenomenal fans. 22 00:00:51,760 --> 00:00:53,840 CHRIS: I'm going up against someone like Julie Goodwin. 23 00:00:53,840 --> 00:00:55,600 I can't believe this is happening. 24 00:00:55,600 --> 00:01:00,360 But can they outcook the original MasterChef queen? 25 00:01:02,560 --> 00:01:04,480 # 'Cause you're hot, then you're cold 26 00:01:04,480 --> 00:01:06,320 # You're yes, then you're no 27 00:01:06,320 --> 00:01:08,120 # You're in, then you're out 28 00:01:08,120 --> 00:01:10,000 # You're up, then you're down 29 00:01:10,000 --> 00:01:11,800 # You're wrong when it's right 30 00:01:11,800 --> 00:01:13,520 # It's black and it's white 31 00:01:13,520 --> 00:01:15,360 # We fight, we break up 32 00:01:15,360 --> 00:01:17,240 # We kiss, we make up 33 00:01:17,240 --> 00:01:19,000 # You're hot, then you're cold 34 00:01:19,000 --> 00:01:20,880 # You're yes, then you're no 35 00:01:20,880 --> 00:01:22,640 # You're in, then you're out 36 00:01:22,640 --> 00:01:24,400 # You're up, then you're down 37 00:01:24,400 --> 00:01:26,200 # You're wrong when it's right 38 00:01:26,200 --> 00:01:28,080 # It's black and it's white 39 00:01:28,080 --> 00:01:29,920 # We fight, we break up 40 00:01:29,920 --> 00:01:32,240 # We kiss, we make up 41 00:01:32,240 --> 00:01:35,600 # You # You don't really wanna stay, no 42 00:01:35,600 --> 00:01:38,880 # You # But you don't really wanna go-o 43 00:01:38,880 --> 00:01:40,760 # You're hot, then you're cold 44 00:01:40,760 --> 00:01:42,600 # You're yes, then you're no 45 00:01:42,600 --> 00:01:44,440 # You're in, then you're out 46 00:01:44,440 --> 00:01:46,960 # You're up, then you're down. # 47 00:02:13,840 --> 00:02:17,000 CHRIS: Oh, here we go. First immunity cook, guys. 48 00:02:17,000 --> 00:02:18,800 HARRY: Oh, God. This is epic. 49 00:02:18,800 --> 00:02:20,680 MONTANA: This is weird! 50 00:02:20,680 --> 00:02:25,080 JULIE: My guts are churning, my hands are shaking. 51 00:02:25,080 --> 00:02:27,480 I have watched every season of MasterChef, 52 00:02:27,480 --> 00:02:31,800 and I have watched as home cooks have lifted their game 53 00:02:31,800 --> 00:02:32,960 and lifted their game. 54 00:02:32,960 --> 00:02:37,400 I've watched this whole country lift its culinary game. 55 00:02:37,400 --> 00:02:40,000 It's a big question for me as to whether or not 56 00:02:40,000 --> 00:02:43,400 the cooking that I did 13 years ago and what I've been doing since, 57 00:02:43,400 --> 00:02:47,080 if that's enough in this MasterChef kitchen anymore. 58 00:02:50,400 --> 00:02:53,520 I'm up against Harry, Chris and Montana. 59 00:02:53,520 --> 00:02:54,560 So pumped. 60 00:02:55,560 --> 00:03:00,520 These young guns have come in with mad skills and mad ideas. 61 00:03:01,520 --> 00:03:06,400 I'm worried that what I can bring to this table is not good enough. 62 00:03:06,400 --> 00:03:08,360 Here we go. 63 00:03:08,360 --> 00:03:10,400 Maybe this is the way to find out. 64 00:03:18,240 --> 00:03:23,200 (CHEERING) 65 00:03:28,240 --> 00:03:30,560 Holy cow! 66 00:03:30,560 --> 00:03:32,480 ANDY: Come on down, you four! 67 00:03:32,480 --> 00:03:36,000 Lead the way through the sea of cloches. 68 00:03:36,000 --> 00:03:39,520 This is just a roomful of spanners ready to get thrown into your works, 69 00:03:39,520 --> 00:03:40,520 you know? 70 00:03:40,520 --> 00:03:44,200 There's always difficult ingredients or difficult things that you've got 71 00:03:44,200 --> 00:03:45,680 to slot into this cook. 72 00:03:45,680 --> 00:03:47,840 It's never gonna be straightforward. 73 00:03:50,360 --> 00:03:52,760 Chris, mate, what's going on? 74 00:03:52,760 --> 00:03:54,400 I'm freaking out. 75 00:03:56,120 --> 00:03:57,320 But you were freaking out yesterday 76 00:03:57,320 --> 00:04:00,200 and you took down some big guns of this kitchen. 77 00:04:00,200 --> 00:04:01,680 Yeah, but at least I can see the ingredients. 78 00:04:01,680 --> 00:04:04,320 I can't see anything. True, true. 79 00:04:06,720 --> 00:04:10,160 Harry, can you make it four from four? Huh? 80 00:04:10,160 --> 00:04:12,400 Bloody well hope so. 81 00:04:12,400 --> 00:04:13,680 Yeah. 82 00:04:13,680 --> 00:04:14,960 I want to win this. 83 00:04:14,960 --> 00:04:16,720 I want to win it bad. Yeah, there we go. There we go. 84 00:04:18,440 --> 00:04:21,000 And Jules, what about you? Huh? 85 00:04:21,000 --> 00:04:25,160 It would feel amazing to have immunity from Sunday's elimination. 86 00:04:25,160 --> 00:04:27,840 That is the biggest advantage that you can get right here. 87 00:04:27,840 --> 00:04:29,720 I am really excited to try for immunity. 88 00:04:29,720 --> 00:04:31,960 There was no immunity in season one. Yeah. 89 00:04:31,960 --> 00:04:33,880 For me there was only eliminations. 90 00:04:33,880 --> 00:04:35,400 So... 91 00:04:35,400 --> 00:04:37,240 This will be nice. This is awesome. 92 00:04:37,240 --> 00:04:38,800 This is awesome. Yeah. 93 00:04:38,800 --> 00:04:41,640 Did you think that you'd be the only blue apron there, though? 94 00:04:41,640 --> 00:04:43,440 No, I didn't. 95 00:04:43,440 --> 00:04:47,000 I feel like super granny with all the kids. 96 00:04:47,000 --> 00:04:49,800 I think it just goes to show, though, 97 00:04:49,800 --> 00:04:53,120 how impressive the fans have been, this week one. 98 00:04:53,120 --> 00:04:55,960 Oh, yeah. I think it's a very level playing field. 99 00:04:57,000 --> 00:05:01,400 This is exactly what you've all been cooking for. 100 00:05:01,400 --> 00:05:07,320 A chance to save yourself from the first all-in elimination. 101 00:05:08,360 --> 00:05:10,920 Now, I hope you're feeling lucky. 102 00:05:12,160 --> 00:05:17,600 Because this is a good old-fashioned lucky dip, MasterChef-style. 103 00:05:21,320 --> 00:05:25,160 Behind you, four rows of cloches. 104 00:05:26,840 --> 00:05:30,160 Each one of the rows has a different theme. 105 00:05:30,160 --> 00:05:33,800 Fruit and veg, herbs and spices, pantry items, 106 00:05:33,800 --> 00:05:38,200 and that last silver cloche is the curve cloche row. 107 00:05:39,400 --> 00:05:40,960 That could be a technique, 108 00:05:40,960 --> 00:05:44,480 it could be an appliance or it could be something else entirely. 109 00:05:46,520 --> 00:05:47,920 It's a curveball. 110 00:05:50,040 --> 00:05:53,920 Each of you are gonna get allocated one of these rows. 111 00:05:55,440 --> 00:05:59,320 One at a time, you will each select a cloche from your row 112 00:05:59,320 --> 00:06:01,800 and reveal the item underneath. 113 00:06:04,520 --> 00:06:07,120 If you're happy with your cloche, you can keep it. 114 00:06:08,720 --> 00:06:11,040 If you're not so happy, you can pick again. 115 00:06:12,040 --> 00:06:15,600 But beware. 116 00:06:15,600 --> 00:06:22,080 Whatever your second choice is must be used in your dish today. 117 00:06:22,080 --> 00:06:29,440 Whatever item you end up with will be used not only in your dish 118 00:06:29,440 --> 00:06:32,560 but the dish of your fellow contestants as well. 119 00:06:32,560 --> 00:06:33,680 Ooh! 120 00:06:37,680 --> 00:06:38,880 Huh? 121 00:06:40,840 --> 00:06:44,040 You thought you had it. You thought you had it, Jules, but then nah. 122 00:06:44,040 --> 00:06:45,040 Nah. 123 00:06:46,400 --> 00:06:48,920 So if you pick a turnip, we've all got to cook with turnips. 124 00:06:50,200 --> 00:06:52,040 It's not just what's under the cloche 125 00:06:52,040 --> 00:06:53,600 that I choose that I have to cook with, 126 00:06:53,600 --> 00:06:57,120 I've got to cook with whatever everyone else chooses as well. 127 00:06:57,120 --> 00:07:00,400 So this is just more spanners. 128 00:07:00,400 --> 00:07:02,440 Shall we do this? Harry, you're first up. 129 00:07:02,440 --> 00:07:03,440 Let's roll. 130 00:07:07,640 --> 00:07:10,120 So you've got the whole of this first row. 131 00:07:11,800 --> 00:07:13,120 Let the games begin. 132 00:07:16,280 --> 00:07:17,880 You're smelling them? 133 00:07:19,000 --> 00:07:22,080 HARRY: I'm hoping for something that's kind of basic, 134 00:07:22,080 --> 00:07:24,120 something that's like really easy to incorporate 135 00:07:24,120 --> 00:07:25,400 into a lot of different dishes. 136 00:07:25,400 --> 00:07:27,560 You know what, I had a feeling at the start... 137 00:07:29,160 --> 00:07:30,640 Ooh. Had a feeling at the start. 138 00:07:30,640 --> 00:07:33,280 She's going right to the back. Hang on. 139 00:07:34,320 --> 00:07:36,400 You want that one? I want this one. 140 00:07:37,640 --> 00:07:42,880 Lift on three, two, one. 141 00:07:43,920 --> 00:07:46,600 Leeks! 142 00:07:46,600 --> 00:07:47,600 Leeks. 143 00:07:48,800 --> 00:07:51,040 I assume you like that. 144 00:07:51,040 --> 00:07:52,040 Keep 'em. 145 00:07:52,040 --> 00:07:53,040 She's keeping the leeks. 146 00:07:53,040 --> 00:07:55,000 That means everyone is cooking with leeks. 147 00:07:55,000 --> 00:07:56,760 Oh, cool. Yep, cool, cool. 148 00:07:56,760 --> 00:07:58,000 Harry has lifted the cloche. 149 00:07:58,000 --> 00:08:01,360 Underneath it is leeks, and she is happy as...Harry. 150 00:08:01,360 --> 00:08:03,480 (APPLAUSE) 151 00:08:03,480 --> 00:08:06,320 I feel like she's pretty happy with that, eh? 152 00:08:07,400 --> 00:08:09,520 She's sticking with leeks. 153 00:08:09,520 --> 00:08:12,720 I think that most things work with leeks. 154 00:08:12,720 --> 00:08:14,880 They're just like a long onion. 155 00:08:14,880 --> 00:08:16,280 How do you feel about that? 156 00:08:17,280 --> 00:08:18,360 Baby leeks. 157 00:08:18,360 --> 00:08:21,600 I think...I think I need to take a baby leak right now. 158 00:08:23,360 --> 00:08:25,440 Alright, Julie, let's go! 159 00:08:25,440 --> 00:08:27,600 Herbs and spices. 160 00:08:27,600 --> 00:08:30,200 JOCK: Come on, Julie! Do I wanna go to 13? 161 00:08:30,200 --> 00:08:31,880 Lucky number. 162 00:08:31,880 --> 00:08:33,440 Pick good, Jules! 163 00:08:33,440 --> 00:08:36,080 10, 11... 164 00:08:36,080 --> 00:08:37,520 ..12... 165 00:08:37,520 --> 00:08:38,520 ..13. 166 00:08:38,520 --> 00:08:40,240 I go for number 13. 167 00:08:40,240 --> 00:08:44,400 Because it's traditionally an unlucky number, but I have to say, 168 00:08:44,400 --> 00:08:48,880 13 years ago when I came to do MasterChef, 169 00:08:48,880 --> 00:08:51,360 that was a pretty lucky year for me. 170 00:08:51,360 --> 00:08:54,240 Lucky 13. Alright. 171 00:08:54,240 --> 00:08:55,640 Let's find out what it is. 172 00:09:01,600 --> 00:09:04,640 Ooh! What is it? 173 00:09:04,640 --> 00:09:06,240 BOTH: Coriander. 174 00:09:06,240 --> 00:09:08,080 ALL: Ooohh! 175 00:09:08,080 --> 00:09:10,320 It's coriander. 176 00:09:10,320 --> 00:09:12,960 It can go with leeks, which are oniony. 177 00:09:12,960 --> 00:09:15,160 This seems like a perfect match. 178 00:09:15,160 --> 00:09:17,800 Don't pick again. I'm happy with coriander. 179 00:09:17,800 --> 00:09:20,280 As soon as I think, "Oh, coriander, cool"... 180 00:09:21,920 --> 00:09:26,240 ..I think, "Ooh, I think everyone else will find coriander cool also." 181 00:09:26,240 --> 00:09:32,040 I know that Harry made a beautiful coriander element yesterday. Yes. 182 00:09:32,040 --> 00:09:35,080 I may be playing to some strengths with coriander. 183 00:09:35,080 --> 00:09:38,280 I'd like to find something possibly a little bit more obscure. 184 00:09:38,280 --> 00:09:41,560 Maybe something that might throw a spanner in somebody else's spokes 185 00:09:41,560 --> 00:09:42,560 but not mine. 186 00:09:43,560 --> 00:09:46,800 So I might be a little strategic and go again. 187 00:09:46,800 --> 00:09:47,920 I know it's mean. 188 00:09:50,520 --> 00:09:52,720 Alright. We're going again. 189 00:09:52,720 --> 00:09:54,360 (ALL EXCLAIM) 190 00:09:54,360 --> 00:09:57,720 We're going again! 191 00:09:57,720 --> 00:09:59,800 Good work, Julie! Good work, Jules! 192 00:09:59,800 --> 00:10:01,280 OK. Number four. 193 00:10:01,280 --> 00:10:02,880 This is my legit lucky number. 194 00:10:05,640 --> 00:10:06,920 What do you want it to be, Jules? 195 00:10:06,920 --> 00:10:09,800 What do I want it to be? Yeah. 196 00:10:09,800 --> 00:10:11,680 Just an immunity pin, I think. 197 00:10:13,200 --> 00:10:14,560 Alright. OK. 198 00:10:14,560 --> 00:10:16,160 Ready? Here we go. 199 00:10:21,000 --> 00:10:22,760 Saffron! Ooh! 200 00:10:22,760 --> 00:10:25,480 That's a pretty great combo. I think so. 201 00:10:25,480 --> 00:10:27,120 Alright, down the front. Alright. 202 00:10:27,120 --> 00:10:29,960 As soon as the smell of that saffron hits me, 203 00:10:29,960 --> 00:10:32,880 I know I'm very happy with that for a choice. 204 00:10:32,880 --> 00:10:36,120 Alright, so far we've got leek and saffron. 205 00:10:36,120 --> 00:10:37,800 Chris, you're up next. 206 00:10:37,800 --> 00:10:39,680 Pantry items. 207 00:10:39,680 --> 00:10:42,920 This is important because not everything goes with saffron. 208 00:10:42,920 --> 00:10:45,200 You know what I'm saying? Yeah, let's try. 209 00:10:45,200 --> 00:10:49,040 Now that saffron is in play, I know the flavours that I need to bring, 210 00:10:49,040 --> 00:10:52,040 so I need something savoury. 211 00:10:52,040 --> 00:10:53,280 What are you feeling? 212 00:10:53,280 --> 00:10:54,880 I dunno. I'm just gonna have to touch them first. 213 00:10:54,880 --> 00:10:56,040 Alright, come on, let's go. 214 00:10:56,040 --> 00:10:58,840 Hey, Chris, do you still want fish sauce or have you changed your mind? 215 00:10:58,840 --> 00:11:02,160 I don't know what I want anymore. (LAUGHTER) 216 00:11:02,160 --> 00:11:03,280 I want my mum. 217 00:11:07,480 --> 00:11:08,920 Alright, good vibes. 218 00:11:08,920 --> 00:11:09,920 Good vibes. 219 00:11:09,920 --> 00:11:11,880 Good vibes. Ready? 220 00:11:15,480 --> 00:11:17,280 (LAUGHS) 221 00:11:17,280 --> 00:11:18,280 Oh, God, what is it? 222 00:11:18,280 --> 00:11:19,600 What the hell is that? 223 00:11:21,720 --> 00:11:23,000 Dates. Dates. 224 00:11:23,000 --> 00:11:25,040 Dates. 225 00:11:25,040 --> 00:11:27,080 Dates, saffron. Great match. 226 00:11:27,080 --> 00:11:29,680 The leeks, actually, good flavour profiles going on there. 227 00:11:29,680 --> 00:11:31,800 I don't like dates. 228 00:11:31,800 --> 00:11:34,840 I can't remember the last time I had dates. 229 00:11:34,840 --> 00:11:35,880 What do I do with dates? 230 00:11:35,880 --> 00:11:37,720 I'm gonna have to pick again. 231 00:11:37,720 --> 00:11:39,560 Don't forget, if you pick again, 232 00:11:39,560 --> 00:11:40,680 you can't go back. I have to use it. 233 00:11:40,680 --> 00:11:41,720 Yep. Got to use it. 234 00:11:41,720 --> 00:11:42,760 I'm gonna pick again. 235 00:11:42,760 --> 00:11:44,120 Ooh, he's picking again! 236 00:11:44,120 --> 00:11:47,880 (ALL EXCLAIM) Oh, my God! 237 00:11:47,880 --> 00:11:49,200 Madness! 238 00:11:50,480 --> 00:11:52,200 I wasn't feeling it. Alright, Chris. Come on, mate. 239 00:11:52,200 --> 00:11:53,240 Pick again, big fella. 240 00:11:54,880 --> 00:11:56,080 He loves a gamble. 241 00:11:56,080 --> 00:11:57,560 You ready? Yeah, let's go. 242 00:11:57,560 --> 00:11:58,840 Alright. 243 00:11:58,840 --> 00:12:01,840 So, we've got leeks, we've got saffron, and... 244 00:12:01,840 --> 00:12:03,200 Ba-ba-ba-da, ba-ba-da! 245 00:12:05,040 --> 00:12:09,120 (LAUGHS) Anchovies. 246 00:12:09,120 --> 00:12:11,360 Even better! Anchovies. 247 00:12:11,360 --> 00:12:12,360 Yes! Yes! 248 00:12:12,360 --> 00:12:14,000 I'm happy with that. Yep. That's good. 249 00:12:14,000 --> 00:12:17,400 That's about as close to fish sauce as you'll get. Yeah. 250 00:12:17,400 --> 00:12:19,160 Anchovies. 251 00:12:19,160 --> 00:12:22,200 I mean, yeah, anchovies are cool. 252 00:12:22,200 --> 00:12:25,040 I don't know how it plays in with saffron and leek, though. 253 00:12:25,040 --> 00:12:28,160 Let's go, Montana. Curveball time. 254 00:12:28,160 --> 00:12:31,200 JULIE: The fourth column is called the curve cloche. 255 00:12:31,200 --> 00:12:33,680 OK, so basically that's just an advertisement 256 00:12:33,680 --> 00:12:37,400 that we're trying to stitch you up here, guys, so get ready. 257 00:12:37,400 --> 00:12:39,120 Buckle up. 258 00:12:39,120 --> 00:12:40,120 I'm gonna go... 259 00:12:41,360 --> 00:12:42,360 ..this one. 260 00:12:42,360 --> 00:12:43,920 This one. 261 00:12:44,920 --> 00:12:46,440 Let's see what you've got. 262 00:12:49,520 --> 00:12:50,720 Ooh! 263 00:12:50,720 --> 00:12:52,240 Poached. Poached. 264 00:12:52,240 --> 00:12:54,280 Oh, God. 265 00:12:54,280 --> 00:12:55,800 JOCK: That's good! 266 00:12:55,800 --> 00:12:57,920 Is it? Yeah. 267 00:12:57,920 --> 00:12:59,080 Poached egg. 268 00:12:59,080 --> 00:13:00,280 Poached piece of fish. 269 00:13:00,280 --> 00:13:02,360 You know you could always just choose again. 270 00:13:02,360 --> 00:13:03,360 I could. 271 00:13:03,360 --> 00:13:06,920 There's a lot better things out there than poaching. Yeah, poached is yuck. 272 00:13:06,920 --> 00:13:08,600 Poached is yuck. We're going again. 273 00:13:09,600 --> 00:13:10,960 You heard it here first. 274 00:13:12,240 --> 00:13:14,200 Ohh! 275 00:13:14,200 --> 00:13:15,440 Go straight to jail. 276 00:13:15,440 --> 00:13:16,680 This is a big one. This is a big one. 277 00:13:16,680 --> 00:13:17,680 This is a big one. 278 00:13:17,680 --> 00:13:20,400 I'm just really, really hoping that I haven't made a decision 279 00:13:20,400 --> 00:13:21,680 that's gonna shoot me in the foot. 280 00:13:21,680 --> 00:13:25,320 Just to recap, you've got baby leeks, saffron, anchovies. 281 00:13:26,440 --> 00:13:30,160 And whatever is under there. 282 00:13:30,160 --> 00:13:31,560 Let's go. 283 00:13:34,000 --> 00:13:35,240 Deep fryer! 284 00:13:35,240 --> 00:13:38,240 (ALL EXCLAIM) 285 00:13:38,240 --> 00:13:41,120 (APPLAUSE) Yes! That's a good one, Montana. 286 00:13:41,120 --> 00:13:43,280 Deep-fry everything. When in doubt, deep-fry! 287 00:13:43,280 --> 00:13:45,920 It's alright. I don't hate it, it's OK. 288 00:13:45,920 --> 00:13:47,120 It's alright. Yep. 289 00:13:47,120 --> 00:13:51,840 Today you're cooking with leeks, saffron, anchovies, 290 00:13:51,840 --> 00:13:56,120 and you must use a deep fryer in one component of your dish. 291 00:13:57,400 --> 00:14:02,360 You've got 75 minutes, and your time starts now. 292 00:14:02,360 --> 00:14:05,000 (CHEERING) 293 00:14:08,240 --> 00:14:10,520 What do I need? What do I need? What do I need? What do I need? 294 00:14:10,520 --> 00:14:11,520 Leeks. 295 00:14:11,520 --> 00:14:16,320 I'm up against Julie Goodwin, who is the queen of MasterChef. 296 00:14:16,320 --> 00:14:20,080 I can't remember what ingredients we're meant to get. 297 00:14:20,080 --> 00:14:22,360 She's just got so much experience. 298 00:14:22,360 --> 00:14:23,840 Smoked paprika. 299 00:14:23,840 --> 00:14:25,400 I think I'll get everything. 300 00:14:25,400 --> 00:14:27,600 She's got her own cooking school. 301 00:14:27,600 --> 00:14:30,560 Capsicum. Frickin' capsicum. 302 00:14:30,560 --> 00:14:32,400 She knows exactly what she's doing in the kitchen. 303 00:14:33,680 --> 00:14:35,120 JOCK: Go, Julie! 304 00:14:35,120 --> 00:14:37,520 Oh, look at the pace on her. Go, Jules! 305 00:14:37,520 --> 00:14:38,720 (LAUGHS) 306 00:14:38,720 --> 00:14:39,800 Don't make me laugh. 307 00:14:39,800 --> 00:14:42,000 Being up against Julie is just terrifying. 308 00:14:42,000 --> 00:14:45,360 She is the OG. She is the winner. She is MasterChef. 309 00:14:47,080 --> 00:14:49,280 She knows her recipes like the back of her hand. 310 00:14:50,560 --> 00:14:54,560 And having to cook up against her is just so scary 311 00:14:54,560 --> 00:14:56,920 but also kind of awesome and exciting. 312 00:14:56,920 --> 00:14:58,120 OK. 313 00:15:04,960 --> 00:15:06,840 (BREATHES DEEPLY) 314 00:15:06,840 --> 00:15:10,360 I'm trying to be calm, trying to be adult. 315 00:15:10,360 --> 00:15:11,960 I'm cool now. I'm cool now. 316 00:15:11,960 --> 00:15:14,000 I've got all my ingredients, I think. 317 00:15:14,000 --> 00:15:17,240 You are cool, Jules! You are cool. 318 00:15:18,360 --> 00:15:24,800 But in my mind, I really do wonder why I've come back to do this. 319 00:15:24,800 --> 00:15:29,960 I can't forget how frightened I was when I first did this, 320 00:15:29,960 --> 00:15:33,560 and I wonder if that's gonna be the case again. 321 00:15:33,560 --> 00:15:35,080 I don't know. 322 00:15:36,240 --> 00:15:37,880 Winning season one was... 323 00:15:39,160 --> 00:15:41,000 ..quite surreal, actually. 324 00:15:41,000 --> 00:15:47,200 GARY: Julie, you are Australia's first ever MasterChef. 325 00:15:47,200 --> 00:15:51,000 I'm really grateful for the opportunities that have come my way 326 00:15:51,000 --> 00:15:54,960 and the things that I've been able to achieve since MasterChef. 327 00:15:54,960 --> 00:15:58,040 Smells good, Jules. Frying pig always does. 328 00:15:58,040 --> 00:16:00,560 I've been able to publish six cookbooks, 329 00:16:00,560 --> 00:16:04,800 I've had lots of fun doing television programs. 330 00:16:04,800 --> 00:16:07,880 Can you set up a chorizo sandwich when you have the time? 331 00:16:07,880 --> 00:16:10,480 Then I moved into radio. 332 00:16:10,480 --> 00:16:14,280 I spent four years on a breakfast show along with my cooking school, 333 00:16:14,280 --> 00:16:16,200 which I really love as well. 334 00:16:26,920 --> 00:16:27,960 But I guess... 335 00:16:29,000 --> 00:16:33,480 ..the past 13 years hasn't all been amazing highs. 336 00:16:33,480 --> 00:16:36,240 There have been some struggles as well. 337 00:16:37,560 --> 00:16:40,680 I've really had to do some serious assessment 338 00:16:40,680 --> 00:16:43,600 of my mental health and wellbeing. 339 00:16:45,040 --> 00:16:48,640 I had reached a point in my life where I had lost my joy. 340 00:16:50,680 --> 00:16:54,240 And I had to give up my job on the radio. 341 00:16:54,240 --> 00:16:55,400 I couldn't do that anymore. 342 00:16:55,400 --> 00:16:58,840 And I actually couldn't set foot in my kitchen. 343 00:17:00,880 --> 00:17:05,880 I think maybe I have done everything that I was here to do. 344 00:17:07,880 --> 00:17:13,520 And I have achieved everything that's possible for me to achieve. 345 00:17:16,320 --> 00:17:21,680 So this for me is an opportunity just to see if there is another chapter, 346 00:17:21,680 --> 00:17:23,680 you know. 347 00:17:23,680 --> 00:17:25,360 If there's more. 348 00:17:36,920 --> 00:17:38,560 DANIEL: Today you've got the four best cooks 349 00:17:38,560 --> 00:17:40,520 from yesterday's challenge - 350 00:17:40,520 --> 00:17:43,160 Montana, Chris, Julie and Harry. 351 00:17:43,160 --> 00:17:45,440 They're all going at it, all cooking for immunity. 352 00:17:45,440 --> 00:17:49,200 They've pretty much got to use saffron, anchovies and leek, 353 00:17:49,200 --> 00:17:51,360 and they've got a deep fryer in there as well. 354 00:17:51,360 --> 00:17:52,800 So it's a bit of a curly one. 355 00:17:52,800 --> 00:17:54,160 Pretty intense but it's a lot of fun. 356 00:17:54,160 --> 00:17:55,560 Looks awesome down there. 357 00:17:55,560 --> 00:17:57,400 Yum! Prawns look gorgeous, Jules! 358 00:17:57,400 --> 00:17:59,760 Those are some lucky prawns. 359 00:17:59,760 --> 00:18:01,600 Julie. Hello. 360 00:18:01,600 --> 00:18:02,600 What is it? 361 00:18:02,600 --> 00:18:05,080 Risotto or is it...paella? It's paella. 362 00:18:05,080 --> 00:18:08,000 It's a paella. Paella! MELISSA: Hey, alright! 363 00:18:08,000 --> 00:18:09,560 Prawn and chorizo. 364 00:18:09,560 --> 00:18:12,320 Are you confident with getting that soccarat 365 00:18:12,320 --> 00:18:14,480 nice and crispy on the edges? 366 00:18:14,480 --> 00:18:17,040 I have a little theory about that little burnt bit at the bottom. 367 00:18:17,040 --> 00:18:18,040 Yeah, go ahead. 368 00:18:18,040 --> 00:18:20,960 Because paella is traditionally the male dish that they cook outside 369 00:18:20,960 --> 00:18:23,760 as they all stand around having a sangria or two, 370 00:18:23,760 --> 00:18:25,680 and I think that they've burnt it and then just said, 371 00:18:25,680 --> 00:18:27,600 "No, it's meant to be like that." Oh, it's meant to be. 372 00:18:27,600 --> 00:18:29,760 (LAUGHS) So... 373 00:18:29,760 --> 00:18:31,920 (LAUGHS) Yeah. 374 00:18:32,920 --> 00:18:36,640 So I'm not normally overly bothered about this crust at the bottom, 375 00:18:36,640 --> 00:18:42,840 because if you take it a tiny bit too far and burn it, it ruins it. 376 00:18:42,840 --> 00:18:46,680 But the judges seem really invested in this bottom, 377 00:18:46,680 --> 00:18:51,080 so sometimes I get that crust and sometimes I don't, 378 00:18:51,080 --> 00:18:53,120 and I don't know which way it's gonna go today. 379 00:18:54,600 --> 00:18:57,080 Those prawns smell so good! 380 00:18:57,080 --> 00:18:58,480 Go on, Mon. 381 00:19:02,520 --> 00:19:06,240 Multi-tasking, Harry! (LAUGHS) 382 00:19:06,240 --> 00:19:08,440 Did someone just say, "Multi-task or perish"? 383 00:19:08,440 --> 00:19:12,360 It was "Multi-tasking, Harry." Not "Multi-task or perish." 384 00:19:12,360 --> 00:19:13,760 (LAUGHTER) 385 00:19:13,760 --> 00:19:16,480 This is escalating really quickly, guys. 386 00:19:16,480 --> 00:19:18,280 Multi-task or die! 387 00:19:18,280 --> 00:19:19,880 Go, Montana! 388 00:19:19,880 --> 00:19:22,760 MONTANA: I'm working with some really strong flavours here today. 389 00:19:22,760 --> 00:19:26,040 Obviously saffron is a massive flavour, and anchovies... 390 00:19:26,040 --> 00:19:27,960 I don't hate them but I don't love them, 391 00:19:27,960 --> 00:19:31,200 so it's definitely a difficult balancing act for this dish today. 392 00:19:31,200 --> 00:19:33,960 Hey, lady. Hello. How are you? 393 00:19:33,960 --> 00:19:36,480 Oh, things are furiously happening over here. Yes. 394 00:19:36,480 --> 00:19:40,280 What are you doing with your leeks and your anchovies and...? 395 00:19:40,280 --> 00:19:43,960 So, I'm doing potato croquettes with a saffron aioli 396 00:19:43,960 --> 00:19:46,640 and then a herby thing with the anchovies and parsley. 397 00:19:46,640 --> 00:19:48,160 No mention of leeks. 398 00:19:48,160 --> 00:19:49,360 In the croquette. 399 00:19:49,360 --> 00:19:51,120 In the croquette. Yes. In the croquette. OK. 400 00:19:51,120 --> 00:19:52,840 Want to be up for one bite, wouldn't it? 401 00:19:52,840 --> 00:19:55,040 That croquette, like... Yeah. 402 00:19:55,040 --> 00:19:56,920 Are you cheesing it up? 403 00:19:56,920 --> 00:19:59,240 What's gonna be different about your croquette? I think so. 404 00:19:59,240 --> 00:20:01,080 I was thinking of getting some bacon into it. 405 00:20:01,080 --> 00:20:03,680 You know what tastes like bacon? Anchovies. 406 00:20:03,680 --> 00:20:06,080 Yeah. Yeah. Just saying. 407 00:20:06,080 --> 00:20:07,160 Bye. 408 00:20:09,640 --> 00:20:12,000 To put the anchovies in there, it's not a flavour I love. 409 00:20:12,000 --> 00:20:13,920 I think it's gonna be a tricky one to work with. 410 00:20:13,920 --> 00:20:15,640 And make sure I'm using the anchovies 411 00:20:15,640 --> 00:20:17,280 to its best potential today. 412 00:20:18,960 --> 00:20:21,120 Harry, what are you doing? Gnocco fritto. 413 00:20:22,120 --> 00:20:24,920 Something fritto? What did she say? 414 00:20:24,920 --> 00:20:27,760 Gnocco fritto. It's a fried dough. 415 00:20:27,760 --> 00:20:29,560 I'm gonna be cooking a gnocco fritto, 416 00:20:29,560 --> 00:20:32,360 which is just a little bar snack pastry 417 00:20:32,360 --> 00:20:35,040 that's made with yeast-based dough. 418 00:20:35,040 --> 00:20:37,800 You fry them and they puff up in the deep fryer, 419 00:20:37,800 --> 00:20:39,720 and then you can fill them with all manner of things. 420 00:20:39,720 --> 00:20:42,080 So little deep-fried pastries, 421 00:20:42,080 --> 00:20:45,400 they'll be filled with a ricotta and leek feeling, 422 00:20:45,400 --> 00:20:48,400 and then I'm gonna top that just with an anchovy as it is, 423 00:20:48,400 --> 00:20:50,640 maybe a little bit of pecorino as well. 424 00:20:50,640 --> 00:20:53,760 So the first thing I need to do is I put some milk on the stove 425 00:20:53,760 --> 00:20:55,000 with some saffron in it, 426 00:20:55,000 --> 00:20:58,040 which I'm going to use for the dough for the gnocco fritto. 427 00:20:58,040 --> 00:20:59,400 How much do you put in? 428 00:20:59,400 --> 00:21:02,640 I'm really hoping that it will perfume the dough 429 00:21:02,640 --> 00:21:05,520 and you'll be able to taste it after it's fried. 430 00:21:05,520 --> 00:21:07,960 Can you smell it? I can smell that saffron. 431 00:21:07,960 --> 00:21:10,400 As soon as the milk gets to a warm temperature, 432 00:21:10,400 --> 00:21:14,080 I can mix it through all of my dry ingredients. 433 00:21:14,080 --> 00:21:17,760 And knead out my dough as quickly as possible. 434 00:21:17,760 --> 00:21:19,960 Yes, loving that kneading action, Harry. 435 00:21:19,960 --> 00:21:21,320 Get rid of the crusty bits. 436 00:21:21,320 --> 00:21:22,680 Work that dough. 437 00:21:22,680 --> 00:21:25,560 Work that dough! Work that dough! 438 00:21:25,560 --> 00:21:28,280 I don't have a lot of time to proof the dough, 439 00:21:28,280 --> 00:21:31,200 so I'm gonna have to make a proofing system in the oven. 440 00:21:31,200 --> 00:21:34,280 So I'm trying to create like a little steam in the oven. 441 00:21:34,280 --> 00:21:35,840 What's the water bath for, Harry? 442 00:21:37,240 --> 00:21:39,680 I got to proof the dough. Oh, OK. 443 00:21:39,680 --> 00:21:42,400 This will help my dough to proof really fast. 444 00:21:42,400 --> 00:21:43,520 She knows her shit. Jesus. 445 00:21:43,520 --> 00:21:44,640 Yeah. That's awesome. 446 00:21:44,640 --> 00:21:48,280 Harry's dish seems very, very fancy and very impressive. 447 00:21:48,280 --> 00:21:51,000 And she's really taking a risk and hopefully it pays off. 448 00:21:51,000 --> 00:21:53,800 Proof! Please! 449 00:21:53,800 --> 00:21:55,360 Yes, Jules! 450 00:21:55,360 --> 00:21:58,000 That looks good, Julie. 451 00:21:58,000 --> 00:22:02,360 It would mean so much to me to win the first immunity. 452 00:22:02,360 --> 00:22:06,320 I would be safe, not the first person to go home. 453 00:22:06,320 --> 00:22:10,200 And it would just mean I have made the right decision 454 00:22:10,200 --> 00:22:16,040 to walk back into this kitchen and that I can still...cook. 455 00:22:16,040 --> 00:22:17,760 I can still operate. 456 00:22:19,840 --> 00:22:22,600 So, a sofrito for a paella 457 00:22:22,600 --> 00:22:26,160 is kind of like the Spanish equivalent of a curry paste. 458 00:22:26,160 --> 00:22:30,880 The onions, garlic, capsicum, leeks, in this case, 459 00:22:30,880 --> 00:22:32,880 and then a bit of paprika and a bit of oil. 460 00:22:32,880 --> 00:22:36,520 You fry that off and make all those flavours nice and rich. 461 00:22:36,520 --> 00:22:37,960 Yes, Jules. 462 00:22:37,960 --> 00:22:39,760 Oh, stop it, Jules. 463 00:22:39,760 --> 00:22:42,120 Stop it. Smells good. 464 00:22:42,120 --> 00:22:44,880 Fans, Favourites, you've had 30 minutes. 465 00:22:44,880 --> 00:22:46,120 (CHEERING) 466 00:22:46,120 --> 00:22:47,600 You've got 45 to go! 467 00:22:52,080 --> 00:22:56,200 When that sofrito has cooked and it becomes aromatic, 468 00:22:56,200 --> 00:22:58,000 then you can add the rice. 469 00:23:00,080 --> 00:23:03,280 40 minutes to go, the rice has just gone in. 470 00:23:03,280 --> 00:23:06,400 I ideally would like around three quarters of an hour 471 00:23:06,400 --> 00:23:07,400 for the rice to cook 472 00:23:07,400 --> 00:23:10,440 'cause obviously if the rice is still chalky... 473 00:23:10,440 --> 00:23:12,800 ..oh, there's no way this is a winning dish. 474 00:23:12,800 --> 00:23:17,080 It's amazing to me that I am back here in this space. 475 00:23:18,200 --> 00:23:21,080 Being so unsure as to whether or not that was a good decision 476 00:23:21,080 --> 00:23:23,480 or a ridiculous decision, 477 00:23:23,480 --> 00:23:26,560 whether I'm going to sink or swim. 478 00:23:33,600 --> 00:23:36,120 It's excruciating. 479 00:23:42,400 --> 00:23:44,480 Anchovies. 480 00:23:44,480 --> 00:23:46,720 I forgot my anchovies. (LAUGHTER) 481 00:23:46,720 --> 00:23:47,720 Good on you, Chris! 482 00:23:47,720 --> 00:23:50,360 I'm feeling pretty... 483 00:23:50,360 --> 00:23:51,400 ..pretty rushed at the moment. 484 00:23:51,400 --> 00:23:54,560 Just trying to... I'm still trying to think about my dish. 485 00:23:54,560 --> 00:23:56,880 I've got a rough idea of what I want to do. 486 00:23:56,880 --> 00:23:59,080 I'm thinking I'm doing a pasta. 487 00:23:59,080 --> 00:24:00,480 Some kind of oil-based pasta. 488 00:24:00,480 --> 00:24:02,720 It's gonna be tricky, but I've got time. 489 00:24:02,720 --> 00:24:04,240 Fettuccine or linguine. 490 00:24:04,240 --> 00:24:06,760 I think it's the only way that I can make anchovies 491 00:24:06,760 --> 00:24:08,320 and saffron work together. 492 00:24:08,320 --> 00:24:09,480 OK, baby, you can rest. 493 00:24:09,480 --> 00:24:11,560 You got it, mate, you got it. You got it. 494 00:24:11,560 --> 00:24:15,880 What else I'm gonna do with it, I have no bloody clue. 495 00:24:15,880 --> 00:24:17,320 Chris. 496 00:24:17,320 --> 00:24:18,760 How are you, mate? 497 00:24:18,760 --> 00:24:20,480 I'm good, I'm good. What are you making, mate? 498 00:24:20,480 --> 00:24:26,320 So I'm making a pasta linguine in saffron and anchovy oil. 499 00:24:27,400 --> 00:24:31,240 Linguine, saffron and anchovy...oil? Oil. Yep. 500 00:24:31,240 --> 00:24:32,240 OK. 501 00:24:32,240 --> 00:24:35,880 And I'll use the leeks as a garnish. 502 00:24:35,880 --> 00:24:37,880 I'll deep-fry that and have crispy leeks on top. 503 00:24:40,760 --> 00:24:43,560 This might be sort of like a butchering of Italian cuisine. 504 00:24:43,560 --> 00:24:45,240 I'm just going, what is going on here? 505 00:24:45,240 --> 00:24:49,240 So you're cooking the pasta, then you're tossing leeks... 506 00:24:49,240 --> 00:24:50,240 Yeah. 507 00:24:50,240 --> 00:24:51,960 Are you tossing or sprinkling it over all...? 508 00:24:51,960 --> 00:24:53,840 Talk to me. Yeah. I'll sprinkle it over. 509 00:24:53,840 --> 00:24:55,080 OK. 510 00:24:55,080 --> 00:24:56,400 Just another element. 511 00:24:56,400 --> 00:24:59,400 Just make sure you have a clear idea what the finished dish is gonna be. Yep. 512 00:24:59,400 --> 00:25:01,160 Good luck, mate. Thanks. 513 00:25:01,160 --> 00:25:02,440 OK. What do I need? 514 00:25:03,520 --> 00:25:05,080 Uh... 515 00:25:05,080 --> 00:25:09,280 The judges might be a little bit confused about what I'm doing. 516 00:25:09,280 --> 00:25:12,280 I don't know much about these ingredients. 517 00:25:12,280 --> 00:25:14,360 I have some understanding. 518 00:25:14,360 --> 00:25:15,680 Oop! 519 00:25:15,680 --> 00:25:20,160 But I still don't know how all these flavours are gonna be put together 520 00:25:20,160 --> 00:25:24,840 and whether just deep-frying leeks is gonna be enough. 521 00:25:24,840 --> 00:25:27,280 If I don't get it right, then I don't win immunity. 522 00:25:32,280 --> 00:25:34,120 I think I'm in trouble. 523 00:25:45,960 --> 00:25:48,080 20 minutes to go! 524 00:25:48,080 --> 00:25:50,560 Look at Julie! (CHEERING, APPLAUSE) 525 00:25:50,560 --> 00:25:53,200 Come on! Go, Chris! 526 00:25:54,960 --> 00:25:57,840 Look at it go. (LAUGHS) 527 00:25:57,840 --> 00:26:01,880 I'm really keen to see how Harry's dough comes out. 528 00:26:01,880 --> 00:26:05,320 MICHAEL: Yeah, it's going to be, like, down to the wire. 529 00:26:05,320 --> 00:26:07,760 HARRY: My dough's in the oven, and the thing I need to work on now 530 00:26:07,760 --> 00:26:10,200 is the leek filling for my gnocco fritto. 531 00:26:10,200 --> 00:26:12,600 I've done the leeks with a little bit of garlic. 532 00:26:12,600 --> 00:26:15,360 I've got some ricotta, some pecorino and some parmesan. 533 00:26:15,360 --> 00:26:17,720 MATT: Are you going to pipe it? It needs to be blitzed. 534 00:26:17,720 --> 00:26:18,920 Also a lemon. 535 00:26:18,920 --> 00:26:23,080 So I'm hoping that those things together will just...be singing. 536 00:26:25,000 --> 00:26:27,960 Harry, is it safe to come over here? (LAUGHS) Yeah, it is. 537 00:26:29,040 --> 00:26:31,120 I picked the wrong bowl, but it's alright. It's working. 538 00:26:31,120 --> 00:26:33,200 What's the go? Are you doing the dough or...? Yeah, yeah. 539 00:26:33,200 --> 00:26:34,280 Yeah? It's in there. Exactly. 540 00:26:34,280 --> 00:26:35,320 It's happening? Yeah. 541 00:26:35,320 --> 00:26:37,680 I might have just got a little bit on your shirt. You're kidding! 542 00:26:37,680 --> 00:26:39,040 Are you joking? Just a little bit. 543 00:26:39,040 --> 00:26:40,520 Just a small bit. Oh, no...! 544 00:26:40,520 --> 00:26:42,280 (LAUGHS) Just a wee bit. It's alright. 545 00:26:42,280 --> 00:26:44,520 Points deducted already. No, I'm only kidding. 546 00:26:44,520 --> 00:26:46,720 Um, so, your dough... The dough looks alright. 547 00:26:46,720 --> 00:26:47,800 That's good. 548 00:26:47,800 --> 00:26:49,320 I'm going to take it out in a couple of minutes 549 00:26:49,320 --> 00:26:50,920 and just fry a bit off and see how it tastes. 550 00:26:50,920 --> 00:26:52,640 Righto. Good luck. Thank you. 551 00:26:53,680 --> 00:26:56,720 I don't have a lot of time to prove the dough, 552 00:26:56,720 --> 00:26:59,480 so I'm taking a bit of a risk making this dish. 553 00:26:59,480 --> 00:27:01,120 But that's why I'm here - 554 00:27:01,120 --> 00:27:04,120 to show everybody that I can create amazing food. 555 00:27:04,120 --> 00:27:05,560 MAN: Go on, Mon. 556 00:27:06,640 --> 00:27:09,520 MONTANA: today I'm cooking leek and potato croquettes 557 00:27:09,520 --> 00:27:12,640 with a saffron aioli and a gremolata. 558 00:27:12,640 --> 00:27:14,800 BILLIE: That's a nice, healthy amount of butter. 559 00:27:14,800 --> 00:27:16,840 So, I'm sauteing the leeks in a lot of butter 560 00:27:16,840 --> 00:27:18,760 to make them nice and rich and creamy, 561 00:27:18,760 --> 00:27:22,120 and then putting that through some mashed potato, 562 00:27:22,120 --> 00:27:24,800 and that's going to form the body of the croquette. 563 00:27:24,800 --> 00:27:27,640 I've given it a taste. It needs a little bit of work. 564 00:27:29,240 --> 00:27:31,560 Um, some cheese of some sort, 565 00:27:31,560 --> 00:27:34,480 just to sort of amp the croquettes up a little bit. 566 00:27:34,480 --> 00:27:35,680 (CHUCKLES) 567 00:27:38,160 --> 00:27:40,040 WOMAN: Montana, what type of cheese is it? 568 00:27:40,040 --> 00:27:41,360 Manchego. Yum. 569 00:27:42,880 --> 00:27:45,480 MAN: That's it, mate. Nice, precise cuts, mate. Nice, precise cuts. 570 00:27:45,480 --> 00:27:47,240 HARRY: (MUFFLED) It's good. 571 00:27:47,240 --> 00:27:48,520 Oh! 572 00:27:49,680 --> 00:27:51,840 ANDY: Julie! (GASPS, WHIMPERS) 573 00:27:51,840 --> 00:27:53,720 (LAUGHTER) 574 00:27:53,720 --> 00:27:55,080 (LAUGHS) 575 00:27:55,080 --> 00:27:58,120 Sorry. Surely I'm not that scary! 576 00:27:58,120 --> 00:28:00,360 I'm here to help, I promise. 577 00:28:00,360 --> 00:28:01,760 I'm in the zone. 578 00:28:01,760 --> 00:28:03,160 Looks pretty controlled over here. 579 00:28:03,160 --> 00:28:04,720 Yeah, it's just this. Yeah, right. 580 00:28:04,720 --> 00:28:06,440 It's just, I cannot... (MIMICS EXPLOSION) 581 00:28:06,440 --> 00:28:08,200 ..do that any faster than I'm doing it. 582 00:28:08,200 --> 00:28:09,480 So all we're waiting to do 583 00:28:09,480 --> 00:28:12,200 is basically for all of the liquid to kind of evaporate. 584 00:28:12,200 --> 00:28:14,080 That's going to cook your rice. The rice to cook, yeah. 585 00:28:14,080 --> 00:28:15,520 So, your fryer... 586 00:28:15,520 --> 00:28:17,240 I'm going to make an anchovy bread. 587 00:28:17,240 --> 00:28:18,880 Oh, nice. Over the top? 588 00:28:18,880 --> 00:28:19,880 Yeah. 589 00:28:19,880 --> 00:28:22,400 We have to use the deep fryer. 590 00:28:23,600 --> 00:28:24,800 OK. 591 00:28:24,800 --> 00:28:29,520 So I want to make this fried bread, anchovy, crunchy element. 592 00:28:29,520 --> 00:28:33,760 So, ordinarily, you wouldn't put fried breadcrumbs on top of a paella 593 00:28:33,760 --> 00:28:36,480 but I know that this is going to be really crunchy, 594 00:28:36,480 --> 00:28:38,560 it's going to be really salty and savoury. 595 00:28:38,560 --> 00:28:40,120 It's going to hit the brief. 596 00:28:42,480 --> 00:28:43,920 Chhh. Chhh. 597 00:28:43,920 --> 00:28:45,840 Lots of 'chhh'. Chhh. 598 00:28:47,040 --> 00:28:49,280 I put in some cubed ciabatta bread, 599 00:28:49,280 --> 00:28:52,520 which I know crisps up really, really nicely. 600 00:28:52,520 --> 00:28:54,280 In love with Julie's deep-fried bread. 601 00:28:54,280 --> 00:28:55,560 Like, that's a rock star. 602 00:28:55,560 --> 00:28:57,880 Like, she just knows deep-frying bread will be delicious. 603 00:28:57,880 --> 00:29:01,480 And then, in a pot, I put half of my little tin of anchovies, 604 00:29:01,480 --> 00:29:03,840 and they kind of melt on the heat. 605 00:29:03,840 --> 00:29:07,440 Then the other half of the anchovies, I just chop, 606 00:29:07,440 --> 00:29:10,920 and I zest a lemon into that and toss it all together 607 00:29:10,920 --> 00:29:12,160 and taste it. 608 00:29:13,800 --> 00:29:15,840 And it's really yummy. 609 00:29:15,840 --> 00:29:17,840 It's a bit of a showstopper, that. 610 00:29:17,840 --> 00:29:19,160 Thank you. (CHUCKLES) 611 00:29:21,440 --> 00:29:24,760 I've got my pasta dough basically ready to go. 612 00:29:24,760 --> 00:29:27,480 How's the dough looking? It feels good. 613 00:29:27,480 --> 00:29:29,560 Uh, pasta attachment. 614 00:29:29,560 --> 00:29:32,120 I start getting ready to cut my pasta 615 00:29:32,120 --> 00:29:34,280 and I'm looking for a linguini cutter. 616 00:29:34,280 --> 00:29:35,920 Uh, fettuccine, fettuccine... 617 00:29:37,000 --> 00:29:38,520 All I can see is fettuccine, 618 00:29:38,520 --> 00:29:40,520 which is probably a little bit too thick 619 00:29:40,520 --> 00:29:42,480 in terms of what I'm thinking at the moment. 620 00:29:44,720 --> 00:29:46,120 I'll change it. 621 00:29:46,120 --> 00:29:48,640 I pivot, and I decide to make spaghetti. 622 00:29:51,080 --> 00:29:54,000 I usually do, like, a fettuccine or a linguine, 623 00:29:54,000 --> 00:29:56,520 but doesn't really matter. 624 00:29:56,520 --> 00:29:59,560 It won't affect the taste of my dish. 625 00:30:05,080 --> 00:30:06,240 How's it looking, Haz? 626 00:30:06,240 --> 00:30:10,680 HARRY: I'm checking on the dough to see how it has proofed in the oven 627 00:30:10,680 --> 00:30:12,360 and it's doubled. 628 00:30:12,360 --> 00:30:13,640 Good. 629 00:30:13,640 --> 00:30:17,120 It's not super elastic, but, like, it's definitely doubled. 630 00:30:18,240 --> 00:30:19,520 I'm going to roll the dough out 631 00:30:19,520 --> 00:30:21,280 to make sure that it's all the same thickness. 632 00:30:21,280 --> 00:30:24,120 It can't be too thick, or the dough won't cook the whole way through, 633 00:30:24,120 --> 00:30:25,280 and it can't be too thin, 634 00:30:25,280 --> 00:30:27,360 'cause then the dough won't hold the filling afterwards. 635 00:30:28,760 --> 00:30:31,160 I can't believe the dough rose. 636 00:30:31,160 --> 00:30:33,880 As I'm rolling the dough out, it looks gorgeous. 637 00:30:33,880 --> 00:30:36,080 It's beautiful and silky. 638 00:30:36,080 --> 00:30:38,560 But I need to get a piece of that dough in the deep fryer 639 00:30:38,560 --> 00:30:40,240 to know that it's going to puff up, 640 00:30:40,240 --> 00:30:41,880 because if it doesn't puff up, 641 00:30:41,880 --> 00:30:43,880 then I'm screwed. 642 00:30:43,880 --> 00:30:46,960 Julie's the only Favourite that is cooking today. 643 00:30:46,960 --> 00:30:48,120 ANDY: Yeah. 644 00:30:48,120 --> 00:30:51,080 There's this story of the socarrat - maybe it's not traditional. 645 00:30:51,080 --> 00:30:52,080 Yeah. 646 00:30:52,080 --> 00:30:54,640 I think that might be something that might, you know, make or break that. 647 00:30:54,640 --> 00:30:56,480 Yeah, I agree. I agree. MELISSA: Yeah. 648 00:30:56,480 --> 00:30:58,240 Then we've got Montana. So... Yeah. 649 00:30:58,240 --> 00:31:01,600 If she can execute a perfect croquette, 650 00:31:01,600 --> 00:31:03,920 she could just slide on in to win this. Yeah. 651 00:31:03,920 --> 00:31:05,560 Can she bring it all together? 652 00:31:05,560 --> 00:31:08,040 I'm not sure Chris is going to make it. 653 00:31:08,040 --> 00:31:10,160 He's struggling with this combination... 654 00:31:10,160 --> 00:31:11,600 Yes. Yeah. ..with his style of food? 655 00:31:11,600 --> 00:31:13,000 So I'm not sure what will happen there. 656 00:31:13,000 --> 00:31:14,000 Mm-hm. 657 00:31:15,600 --> 00:31:18,560 I just had a little look at Harry's dough there. 658 00:31:18,560 --> 00:31:20,760 I just have a little feel of that. 659 00:31:20,760 --> 00:31:22,040 It's hot. Yeah, right. 660 00:31:22,040 --> 00:31:23,120 Like, it's HOT. 661 00:31:23,120 --> 00:31:26,880 So, super, super fast, quick prove. 662 00:31:26,880 --> 00:31:30,720 Why not just do something you know 100% you've got enough time for, 663 00:31:30,720 --> 00:31:31,840 you know? 664 00:31:31,840 --> 00:31:34,000 HARRY: As I'm cutting all of the gnocco fritto up, 665 00:31:34,000 --> 00:31:36,480 I've managed to make sure that they're all the same size 666 00:31:36,480 --> 00:31:39,960 and hopefully - hopefully - it will puff just like they're supposed to. 667 00:31:39,960 --> 00:31:41,120 MAN: You can do it, Harry! 668 00:31:41,120 --> 00:31:43,680 It's time to chuck a little bit in the fryer and see if it puffs up. 669 00:31:43,680 --> 00:31:45,240 Absolutely freaking out. 670 00:31:49,200 --> 00:31:50,680 Puff, puff, puff, puff, puff... 671 00:31:50,680 --> 00:31:52,720 Scary, scary, scary, scary. 672 00:31:52,720 --> 00:31:54,440 Please puff. WOMAN: Is it puffing up? 673 00:31:55,760 --> 00:31:58,360 If that dough doesn't work, that's it. 674 00:31:58,360 --> 00:31:59,960 Game over. I don't have a dish. 675 00:32:16,440 --> 00:32:18,680 Just absolutely... absolutely freaking out. 676 00:32:21,400 --> 00:32:22,480 MAN: Puff! 677 00:32:22,480 --> 00:32:24,920 I really don't know if that dough is going to work. 678 00:32:24,920 --> 00:32:27,880 Hopefully, it was puff up in the deep fryer, 679 00:32:27,880 --> 00:32:30,120 but if it doesn't, I won't have a dish. 680 00:32:30,120 --> 00:32:32,160 I'll just have cream on a plate. 681 00:32:32,160 --> 00:32:34,320 Puff, puff, puff, puff, puff. Please puff. 682 00:32:34,320 --> 00:32:36,560 WOMAN: Is it puffing up? MAN: Fingers crossed. 683 00:32:36,560 --> 00:32:38,680 Puff! PUFF! (CHEERING) 684 00:32:38,680 --> 00:32:40,840 Well done. The gantry's screaming. 685 00:32:40,840 --> 00:32:42,520 I'm jumping around. 686 00:32:42,520 --> 00:32:44,760 I'm so, so, so stoked. 687 00:32:44,760 --> 00:32:47,120 Ohh! (LAUGHS) Yes! 688 00:32:47,120 --> 00:32:50,880 There's so much relief that that gnocco fritto has popped up. 689 00:32:50,880 --> 00:32:52,800 Five minutes, guys! Five minutes! 690 00:32:52,800 --> 00:32:55,320 (SPECTATORS SHOUT ENCOURAGEMENT) 691 00:32:59,560 --> 00:33:02,040 MONTANA: While the croquettes are into the fryer, 692 00:33:02,040 --> 00:33:03,920 I'm working on my gremolata. 693 00:33:03,920 --> 00:33:05,000 Jules, can I steal some parsley? 694 00:33:05,000 --> 00:33:06,440 About half of it - is that alright for you? 695 00:33:06,440 --> 00:33:07,440 That's more than enough. 696 00:33:07,440 --> 00:33:09,080 Thank you, my love. Thank you, darlin'. 697 00:33:09,080 --> 00:33:11,640 A gremolata is basically a green sauce 698 00:33:11,640 --> 00:33:13,400 with some really fresh ingredients. 699 00:33:13,400 --> 00:33:16,520 It's got a whole bunch of parsley, lemon zest, some garlic, 700 00:33:16,520 --> 00:33:19,560 and I've added those all-important anchovies. 701 00:33:19,560 --> 00:33:20,760 It's all going in. 702 00:33:20,760 --> 00:33:24,280 Mon, don't forget, Jock and Andy love anchovies, so don't be stingy. 703 00:33:24,280 --> 00:33:25,320 WOMAN: Yeah, load 'em up. 704 00:33:25,320 --> 00:33:27,520 I want this to be really fresh, vibrant and light 705 00:33:27,520 --> 00:33:30,280 to sort of counteract the other components of the dish. 706 00:33:33,440 --> 00:33:36,120 Is this the herb anchovy guy? Yep. 707 00:33:39,120 --> 00:33:41,680 Is there any anchovies in that? Yeah. 708 00:33:41,680 --> 00:33:43,120 Are you sure? There's a whole tin. 709 00:33:43,120 --> 00:33:45,360 Mm-hm? Do I need more? 710 00:33:45,360 --> 00:33:48,480 I might ask you that again - is there any anchovies in there? 711 00:33:48,480 --> 00:33:50,800 There's a whole tin. Mm. 712 00:33:50,800 --> 00:33:52,880 Don't make me ask a third time. 713 00:33:52,880 --> 00:33:54,720 Is there any anchovies in there? 714 00:33:54,720 --> 00:33:56,440 Yes! OK. 715 00:33:57,440 --> 00:33:58,960 That's it. 716 00:34:02,120 --> 00:34:04,200 Jock knows there's anchovies in there. 717 00:34:04,200 --> 00:34:06,520 He can see it, I've told him that they're in there. 718 00:34:06,520 --> 00:34:08,560 But he keeps asking me, and I just... 719 00:34:08,560 --> 00:34:10,160 ..I don't know what to think. 720 00:34:11,680 --> 00:34:14,000 What do you taste first? Lemon. 721 00:34:14,000 --> 00:34:15,080 Then? Parsley. 722 00:34:15,080 --> 00:34:16,640 Then? Not anchovies. 723 00:34:16,640 --> 00:34:18,080 Hmm. Interesting. 724 00:34:18,080 --> 00:34:20,080 I've finally figured out what he's getting at - 725 00:34:20,080 --> 00:34:21,920 he can't taste the anchovies in the gremolata. 726 00:34:21,920 --> 00:34:23,160 Off I go. 727 00:34:23,160 --> 00:34:26,160 All I know is I need to run to that pantry, get more anchovies 728 00:34:26,160 --> 00:34:28,800 and finish this dish as best as I can. 729 00:34:30,040 --> 00:34:31,480 CHRIS: I feel like, with my pasta, 730 00:34:31,480 --> 00:34:34,720 I need to add a little bit more excitement to every bite. 731 00:34:36,160 --> 00:34:37,520 It's kind of boring. 732 00:34:37,520 --> 00:34:40,880 I'm going to have the crunchy element of the deep-fried leeks, 733 00:34:40,880 --> 00:34:42,400 but it might not be enough, 734 00:34:42,400 --> 00:34:44,120 so I want to add another element to it 735 00:34:44,120 --> 00:34:47,200 just to make it a little bit more balanced in terms of texture. 736 00:34:47,200 --> 00:34:48,800 Start pulling your dish together. 737 00:34:48,800 --> 00:34:50,440 You've only got three minutes to go. 738 00:34:50,440 --> 00:34:52,120 Come on! ANDY: Come on, guys! Three minutes! 739 00:34:53,120 --> 00:34:54,640 I have to run back to the pantry. 740 00:34:54,640 --> 00:34:56,400 Run, Chris! Run! Come on, Chris! 741 00:34:56,400 --> 00:34:57,960 Go, go, go! Let's go, Chris! Come on, Chris! 742 00:34:57,960 --> 00:34:59,960 Sometimes when I make mac and cheese, 743 00:34:59,960 --> 00:35:02,240 I like to put panko breadcrumbs on top 744 00:35:02,240 --> 00:35:03,560 just to add another crispy element. 745 00:35:03,560 --> 00:35:05,080 I think it's going to work with this case. 746 00:35:05,080 --> 00:35:06,600 Look at this guy! (LAUGHS) 747 00:35:06,600 --> 00:35:09,640 (ALL SHOUT ENCOURAGEMENT) 748 00:35:15,880 --> 00:35:18,880 Chris is adding a textural element, pangrattato, 749 00:35:18,880 --> 00:35:21,560 which will be panko breadcrumbs. 750 00:35:21,560 --> 00:35:25,200 But pangrattato is usually something more substantial, 751 00:35:25,200 --> 00:35:26,840 like pieces of bread. 752 00:35:26,840 --> 00:35:30,520 So there is a bit of a risk that the panko might get lost. 753 00:35:30,520 --> 00:35:32,440 I'm up against some really good cooks up here, 754 00:35:32,440 --> 00:35:36,080 so I need to add in as much flavour and texture as I can. 755 00:35:37,240 --> 00:35:38,960 Oh, they're beautiful, Harry. 756 00:35:40,160 --> 00:35:41,920 More anchovies, Mon? 757 00:35:41,920 --> 00:35:43,000 More anchovies. 758 00:35:43,000 --> 00:35:44,600 Put the whole 10 in. 759 00:35:44,600 --> 00:35:46,240 Go, Chris. 760 00:35:46,240 --> 00:35:48,200 I need to get a plate. I need to start plating up. 761 00:36:07,000 --> 00:36:08,760 JULIE: There's this moment... 762 00:36:09,840 --> 00:36:13,160 ..where it feels like the roof opens up 763 00:36:13,160 --> 00:36:17,840 and sunshine streams in and angels start singing, 764 00:36:17,840 --> 00:36:20,640 because I'm looking at my pan... 765 00:36:20,640 --> 00:36:22,840 I think I've got it. I think I've got it. 766 00:36:22,840 --> 00:36:24,920 ..and that rice looks cooked. 767 00:36:24,920 --> 00:36:26,160 I think I'm going to make it. 768 00:36:26,160 --> 00:36:28,640 I think the rice is nearly there. 769 00:36:28,640 --> 00:36:30,200 I think I'm going to make this. 770 00:36:32,240 --> 00:36:34,040 I do have a little sneaky peek at the bottom 771 00:36:34,040 --> 00:36:37,160 to see if there's anything kind of sticking down there, 772 00:36:37,160 --> 00:36:40,960 and it feels like I might have that nice burnt bottom. 773 00:36:40,960 --> 00:36:43,160 Jules, if you win, can you cook us that? 774 00:36:43,160 --> 00:36:44,360 Tonight, please? 775 00:36:44,360 --> 00:36:47,240 Also, if you don't, though, is also OK. 776 00:36:47,240 --> 00:36:50,160 Immunity is decided in one minute! 777 00:36:50,160 --> 00:36:52,120 (CHEERING) 778 00:36:53,440 --> 00:36:54,920 Yeah, Mon. 779 00:36:54,920 --> 00:36:57,000 Go, Harry! 780 00:36:58,480 --> 00:37:00,000 Oh, chopsticks. 781 00:37:00,000 --> 00:37:01,600 Yes, Chris. Go, Chris. 782 00:37:01,600 --> 00:37:02,680 You got leek. 783 00:37:07,240 --> 00:37:08,440 JULIE: In my paella, 784 00:37:08,440 --> 00:37:10,880 so the prawns get nestled back in among the rice 785 00:37:10,880 --> 00:37:12,560 as soon as the heat turns off, 786 00:37:12,560 --> 00:37:14,360 and then it's just time to garnish 787 00:37:14,360 --> 00:37:19,920 with some freshly shredded leeks, some parsley, some lemon wedges. 788 00:37:19,920 --> 00:37:23,160 And I top it all off with that anchovy crumb. 789 00:37:23,160 --> 00:37:24,680 Don't be nervous. 790 00:37:24,680 --> 00:37:26,080 (LAUGHS) 791 00:37:26,080 --> 00:37:29,880 It's like saying don't be...51. 792 00:37:29,880 --> 00:37:31,480 Start plating up, girls. 793 00:37:31,480 --> 00:37:32,600 Let's go. Yeah, Mon. 794 00:37:33,960 --> 00:37:36,000 Here it is. Gantry, give us a hand. 795 00:37:36,000 --> 00:37:37,000 10... 796 00:37:37,000 --> 00:37:41,720 GANTRY: 9, 8, 7, 6, 5, 797 00:37:41,720 --> 00:37:45,160 4, 3, 2, 1. 798 00:37:45,160 --> 00:37:47,760 (CHEERING AND APPLAUSE) 799 00:37:51,760 --> 00:37:52,760 Jump. 800 00:37:56,720 --> 00:37:58,800 Oh, my God. Thank you for the parsley. 801 00:37:59,920 --> 00:38:02,560 JULIE: I guess my biggest doubt coming back 802 00:38:02,560 --> 00:38:04,720 has been whether or not 803 00:38:04,720 --> 00:38:07,200 I should have walked back into this kitchen, 804 00:38:07,200 --> 00:38:10,560 expose myself to this level of competition, 805 00:38:10,560 --> 00:38:12,240 this level of stress, 806 00:38:12,240 --> 00:38:15,920 and revealed myself in front of all these other amazing cooks. 807 00:38:17,120 --> 00:38:21,080 (BREATHES HEAVILY) 808 00:38:21,080 --> 00:38:23,480 It's just an anxious thing to do, 809 00:38:23,480 --> 00:38:26,640 to put your food down to literally be judged. 810 00:38:28,160 --> 00:38:29,360 Ooh. 811 00:38:36,000 --> 00:38:41,600 ANNOUNCER: Enjoy another taste 812 00:38:52,640 --> 00:38:54,360 Well, you four started out the day 813 00:38:54,360 --> 00:38:56,720 with a pretty friendly combination, we think - 814 00:38:56,720 --> 00:39:00,360 leaks, anchovies, saffron and a deep fryer. 815 00:39:00,360 --> 00:39:02,000 Let's see what you did, 816 00:39:02,000 --> 00:39:04,920 and who's going to win immunity from Sunday night's elimination. 817 00:39:06,800 --> 00:39:08,320 First up, Harry. 818 00:39:08,320 --> 00:39:09,960 (CHEERING, APPLAUSE) WOMAN: Go, Harry! 819 00:39:15,000 --> 00:39:16,600 Here we go. 820 00:39:18,000 --> 00:39:19,640 Harry, what did you make? 821 00:39:19,640 --> 00:39:21,680 So I made some gnocco fritto. 822 00:39:21,680 --> 00:39:26,200 They have leek, ricotta and parmesan cream inside, 823 00:39:26,200 --> 00:39:30,200 and on top is the anchovy with some parmesan. 824 00:39:30,200 --> 00:39:33,200 I just wanted to do something super fun and super tasty 825 00:39:33,200 --> 00:39:35,840 and something that I would want to eat, and I'm stoked with it. 826 00:39:35,840 --> 00:39:37,720 I think they're so, so tasty. 827 00:39:37,720 --> 00:39:39,000 So, I hope you do too. 828 00:39:41,320 --> 00:39:42,400 Let's go. 829 00:40:00,600 --> 00:40:03,040 Harry, definitely tasty. 830 00:40:04,120 --> 00:40:07,160 To watch you do that in just 75 minutes... 831 00:40:07,160 --> 00:40:08,680 It's a real success. 832 00:40:08,680 --> 00:40:12,760 You proved the dough really hard, then you rolled it out quite thin, 833 00:40:12,760 --> 00:40:16,240 and I think Jock especially thought, "That's going to be a disaster." 834 00:40:17,360 --> 00:40:20,800 But it's...it's crispy, it's light, it's airy. 835 00:40:21,840 --> 00:40:24,360 I'm actually really surprised in the saffron, you know? 836 00:40:24,360 --> 00:40:25,600 Because it does come through. 837 00:40:25,600 --> 00:40:28,400 Should be really proud of yourself. 838 00:40:28,400 --> 00:40:29,760 A delicious savoury snack. 839 00:40:29,760 --> 00:40:33,320 And if I started a meal like that, I'd be pretty happy. 840 00:40:33,320 --> 00:40:35,320 Beautiful, pillowy piece of goodness. 841 00:40:35,320 --> 00:40:38,200 Beautifully fried. So, nice work. 842 00:40:38,200 --> 00:40:40,080 Thank you. 843 00:40:40,080 --> 00:40:41,840 Well made, well executed. 844 00:40:41,840 --> 00:40:44,120 Because you proved the dough so fast, 845 00:40:44,120 --> 00:40:47,800 it's good that you did a really tight dough in the first place. 846 00:40:47,800 --> 00:40:49,360 Well done, now. Thanks so much. 847 00:40:49,360 --> 00:40:51,120 (CHEERING, APPLAUSE) 848 00:40:56,920 --> 00:40:58,880 Let's go, Montana. 849 00:40:58,880 --> 00:41:02,760 (CHEERING, APPLAUSE) 850 00:41:02,760 --> 00:41:05,720 MONTANA: I'm feeling nervous taking my dish up to the judges. 851 00:41:05,720 --> 00:41:08,280 The curveball today definitely wasn't what was under my cloche 852 00:41:08,280 --> 00:41:09,280 with that deep fryer. 853 00:41:09,280 --> 00:41:10,440 It was those anchovies. 854 00:41:10,440 --> 00:41:14,640 So I'm just hoping that I nail the elements and the flavours together, 855 00:41:14,640 --> 00:41:16,440 and that's enough for the judges. 856 00:41:16,440 --> 00:41:18,720 Alright. What's the dish? 857 00:41:18,720 --> 00:41:24,080 A leek and manchego croquette, a saffron mayo and a gremolata. 858 00:41:25,800 --> 00:41:27,480 Cool. Yeah. 859 00:41:29,880 --> 00:41:32,200 Ooh, a whole anchovy! 860 00:41:32,200 --> 00:41:34,480 (LAUGHS) How good. 861 00:41:34,480 --> 00:41:37,000 (LAUGHTER) You get a whole one? 862 00:41:37,000 --> 00:41:38,720 Yeah... Yeah. Yeah. I got half a one. 863 00:41:38,720 --> 00:41:39,800 Good. 864 00:41:50,720 --> 00:41:52,000 Montana. 865 00:41:53,120 --> 00:41:56,440 There's a lovely crunch on the outside of your croquettes. 866 00:41:56,440 --> 00:41:59,560 The flavour of the manchego and the sweetness of the leek, 867 00:41:59,560 --> 00:42:01,240 it's really beautifully suspended 868 00:42:01,240 --> 00:42:03,800 within that nice pillowy, potatoey filling. 869 00:42:04,960 --> 00:42:08,720 But these side hustles have so much flavour, 870 00:42:08,720 --> 00:42:11,640 and it's just slightly disproportionate today. 871 00:42:13,440 --> 00:42:15,280 The balance is a bit out. 872 00:42:15,280 --> 00:42:17,120 With those two things together, it's like, 873 00:42:17,120 --> 00:42:19,120 "Oh, man, there's a lot going on," 874 00:42:19,120 --> 00:42:20,600 and it takes a lot for me to say that. 875 00:42:20,600 --> 00:42:21,720 Yeah. 876 00:42:21,720 --> 00:42:24,200 I would have loved to have seen it be anchovy first, 877 00:42:24,200 --> 00:42:26,120 then parsley, then lemon. 878 00:42:27,800 --> 00:42:30,040 You just need to think about how everything goes together. 879 00:42:30,040 --> 00:42:31,040 That's all. 880 00:42:32,680 --> 00:42:35,200 Montana, I would be looking at that and going, 881 00:42:35,200 --> 00:42:36,880 "How can I make this better?" 882 00:42:37,840 --> 00:42:41,400 If you have that mentality every time you cook, 883 00:42:41,400 --> 00:42:45,520 that can be sensational with every single ingredient you've got on now, 884 00:42:45,520 --> 00:42:48,160 just put together slightly differently. 885 00:42:48,160 --> 00:42:50,560 Thanks. Thanks, Montana. 886 00:42:50,560 --> 00:42:54,360 (CHEERING, APPLAUSE) 887 00:42:56,400 --> 00:42:57,800 Next up, it's Chris. 888 00:42:57,800 --> 00:43:00,120 (CHEERING, APPLAUSE) 889 00:43:11,880 --> 00:43:17,240 Today, I made for you a spaghetti with anchovy and saffron oil 890 00:43:17,240 --> 00:43:19,000 with a pangrattato. 891 00:43:20,560 --> 00:43:23,000 OK. How... How is your spaghetti game? 892 00:43:23,000 --> 00:43:25,040 I think my spaghetti game is pretty good. 893 00:43:25,040 --> 00:43:26,680 Yeah? 894 00:43:44,520 --> 00:43:48,040 Chris, definitely more egg noodle than pasta. 895 00:43:48,040 --> 00:43:51,080 Am I eating noodles or am I eating a pasta dish? 896 00:43:51,080 --> 00:43:54,920 And then it's just the wrong texture of breadcrumb. 897 00:43:54,920 --> 00:43:56,920 Yeah. 898 00:43:56,920 --> 00:44:02,120 Pangrattato needs to have some kind of crunch and crispiness, 899 00:44:02,120 --> 00:44:05,440 whereas panko, as you know, just, like, disappears. 900 00:44:06,760 --> 00:44:08,000 Thanks, Jock. 901 00:44:09,240 --> 00:44:11,560 I think that there was a little bit of hesitance 902 00:44:11,560 --> 00:44:14,640 in thinking about how you would pull these things together, 903 00:44:14,640 --> 00:44:18,120 and it shows in the composition and the balance of flavour there. 904 00:44:18,120 --> 00:44:20,800 I'm glad that you decided to rethink the panko 905 00:44:20,800 --> 00:44:22,680 and add the flavours to it, 906 00:44:22,680 --> 00:44:24,800 because the flavour of the chili and the lemon, 907 00:44:24,800 --> 00:44:26,600 that definitely does help. 908 00:44:28,000 --> 00:44:29,800 This is not your best work so far. 909 00:44:31,000 --> 00:44:33,200 Mate, I just want you to look up there. 910 00:44:35,440 --> 00:44:38,680 Because the best thing about what we've done this year, 911 00:44:38,680 --> 00:44:40,480 being Fans versus Favourites, 912 00:44:40,480 --> 00:44:42,480 is you've got experts up there, you know? 913 00:44:42,480 --> 00:44:46,480 And it could be even a fan that is an expert in this dish. 914 00:44:47,960 --> 00:44:49,800 I think that you need to study up 915 00:44:49,800 --> 00:44:52,320 and you need to make these guys your best friend 916 00:44:52,320 --> 00:44:54,960 because there's some experts right here. 917 00:44:54,960 --> 00:44:56,320 Yep. 918 00:44:56,320 --> 00:44:57,720 But you've got to work for it. 919 00:44:57,720 --> 00:44:58,920 I will. I'll do that. 920 00:44:58,920 --> 00:45:00,360 Good stuff. Well done, Chris. 921 00:45:00,360 --> 00:45:02,680 (APPLAUSE) 922 00:45:07,640 --> 00:45:10,520 Last at the testing table, Julie Goodwin. 923 00:45:10,520 --> 00:45:12,320 (CHEERING, APPLAUSE) 924 00:45:15,760 --> 00:45:20,040 (ONLOOKERS SHOUT ENCOURAGEMENT) 925 00:45:42,520 --> 00:45:45,040 Julie, talk to me about that. 926 00:45:47,080 --> 00:45:49,040 JULIE: Today, with the ingredients that we were given, 927 00:45:49,040 --> 00:45:52,800 I've made a paella with prawns and chorizo and leek. 928 00:45:54,800 --> 00:46:00,600 Saffron in the broth and an anchovy and deep-fried bread... 929 00:46:00,600 --> 00:46:02,360 ..topping. 930 00:46:04,360 --> 00:46:07,480 (ALL LAUGH) 931 00:46:09,800 --> 00:46:12,640 And you're happy with it? I am actually, yes. 932 00:46:12,640 --> 00:46:15,560 I tasted it. I think the rice is cooked. 933 00:46:15,560 --> 00:46:18,000 I think...I think I've got a bit of that 934 00:46:18,000 --> 00:46:20,760 little burnt bottom on there, and, um... 935 00:46:20,760 --> 00:46:22,640 Yeah, yeah. 936 00:46:24,200 --> 00:46:25,360 (MURMURS) Yeah. 937 00:46:25,360 --> 00:46:26,480 Yeah? Yeah, it's there. 938 00:46:26,480 --> 00:46:27,600 It's looking good. 939 00:46:27,600 --> 00:46:29,240 Oh, beautiful. 940 00:46:29,240 --> 00:46:30,840 Alright, let's try. 941 00:47:01,520 --> 00:47:05,000 (CHEERING, APPLAUSE) 942 00:47:08,160 --> 00:47:10,000 (LAUGHS) 943 00:47:16,960 --> 00:47:19,680 Julie, the rice is perfectly cooked. 944 00:47:19,680 --> 00:47:23,560 The prawn is crunchy and creamy, perfectly cooked. 945 00:47:23,560 --> 00:47:26,480 The chorizo is not dried out and nasty. 946 00:47:26,480 --> 00:47:30,480 That is an absolutely banging paella. 947 00:47:31,800 --> 00:47:33,240 So... 948 00:47:33,240 --> 00:47:35,040 ..Julie, in the same way that 949 00:47:35,040 --> 00:47:38,200 I didn't believe that a cauliflower soup 950 00:47:38,200 --> 00:47:40,120 could be as good as it was yesterday, 951 00:47:40,120 --> 00:47:42,480 you have knocked this one out of the park again. 952 00:47:42,480 --> 00:47:43,680 Well done. (SIGHS) 953 00:47:43,680 --> 00:47:45,680 Thank you. Thank you. 954 00:47:45,680 --> 00:47:49,800 Julie, the hits keep on rolling. 955 00:47:51,200 --> 00:47:54,240 The challenge ingredients, although we weren't asking you to, 956 00:47:54,240 --> 00:47:56,640 were individually pronounced, 957 00:47:56,640 --> 00:47:59,000 but there was a beautiful cohesion about everything. 958 00:47:59,000 --> 00:48:01,320 Get a bite of that beautiful al dente rice, 959 00:48:01,320 --> 00:48:04,120 and you...you have the hit of the saffron through it. 960 00:48:05,240 --> 00:48:07,840 The leek, you know, beautifully charred on the outside, 961 00:48:07,840 --> 00:48:09,400 beautifully sweet on the inside, 962 00:48:09,400 --> 00:48:11,240 and then the fried anchovy. 963 00:48:11,240 --> 00:48:13,760 My goodness, with the fried bread? 964 00:48:13,760 --> 00:48:15,000 Um... Loved it. 965 00:48:15,000 --> 00:48:16,800 Absolutely loved it. 966 00:48:16,800 --> 00:48:19,600 Thank you. You know what the thing is? 967 00:48:19,600 --> 00:48:21,520 It's... It's the socarrat that makes this. 968 00:48:22,880 --> 00:48:24,560 Um, because it's like... 969 00:48:24,560 --> 00:48:25,840 It's there. It's there. 970 00:48:25,840 --> 00:48:27,720 Bucketload. So there. 971 00:48:27,720 --> 00:48:32,720 And it's just got this beautiful, like, caramelised sweetness about it. 972 00:48:32,720 --> 00:48:36,000 And along with the smoky chorizo, the perfectly cooked rice, 973 00:48:36,000 --> 00:48:38,160 there are no fault. 974 00:48:38,160 --> 00:48:40,960 I'm really, really happy for you. 975 00:48:40,960 --> 00:48:42,920 Really happy. Thanks. Thank you. 976 00:48:42,920 --> 00:48:44,440 (CHEERING, APPLAUSE) 977 00:48:54,800 --> 00:48:56,200 WOMAN: Whoo! 978 00:49:04,560 --> 00:49:08,160 Leaks, saffron, anchovies, and a deep fry. 979 00:49:09,160 --> 00:49:11,920 Your job today was to create a winning dish 980 00:49:11,920 --> 00:49:14,160 using those four things. 981 00:49:14,160 --> 00:49:17,400 And although it seemed pretty straightforward, 982 00:49:17,400 --> 00:49:20,280 I reckon it threw a few of you for a loop. 983 00:49:22,160 --> 00:49:26,480 But there was one cook here that was not fazed. 984 00:49:26,480 --> 00:49:28,480 She put her game face on... 985 00:49:29,760 --> 00:49:31,840 ..drew on her years of experience, 986 00:49:31,840 --> 00:49:37,080 and delivered a dish that was success from saffron to socarrat. 987 00:49:38,120 --> 00:49:44,360 The winner of the first immunity of MasterChef Fans Versus Favourites 988 00:49:44,360 --> 00:49:48,160 is the one, the only, Julie Goodwin. 989 00:49:48,160 --> 00:49:51,520 (CHEERING, APPLAUSE) 990 00:49:55,520 --> 00:49:56,840 Yeah, Jules! Yeah! 991 00:49:56,840 --> 00:49:59,040 (LAUGHS) (CHEERING, APPLAUSE CONTINUES) 992 00:50:01,080 --> 00:50:03,880 Julie, how does that feel? 993 00:50:03,880 --> 00:50:06,760 Unbelievable. Unbelievable. 994 00:50:06,760 --> 00:50:08,200 I... Yeah. 995 00:50:08,200 --> 00:50:09,480 (MUSIC STOPS) 996 00:50:11,920 --> 00:50:13,200 (SNIFFS) 997 00:50:13,200 --> 00:50:17,120 (GENTLE MUSIC) 998 00:50:26,440 --> 00:50:32,360 When the phone call came to do this, I, um...I didn't know if I could. 999 00:50:35,200 --> 00:50:37,120 So I've had a really... 1000 00:50:37,120 --> 00:50:39,640 It's been a tough... couple of tough years, 1001 00:50:39,640 --> 00:50:42,360 and, um, I didn't know if I was able... 1002 00:50:42,360 --> 00:50:43,760 (SIGHS) 1003 00:50:43,760 --> 00:50:45,800 ..to come back into this environment. 1004 00:50:47,760 --> 00:50:49,480 Um... 1005 00:50:52,480 --> 00:50:53,640 And I guess my... 1006 00:50:54,800 --> 00:50:57,720 ..my experience last time was very much that I... 1007 00:50:57,720 --> 00:51:00,280 ..I fell over again and again and again. 1008 00:51:01,680 --> 00:51:03,920 I think I got to the end 1009 00:51:03,920 --> 00:51:05,960 because every time I fell down, I got back up. 1010 00:51:10,760 --> 00:51:12,040 And, um... 1011 00:51:16,800 --> 00:51:19,640 So the phone call to come here was a bit like... 1012 00:51:21,200 --> 00:51:22,400 (SIGHS) 1013 00:51:27,840 --> 00:51:30,080 It was just like the universe saying... 1014 00:51:31,400 --> 00:51:33,160 .."It's time to get back up." 1015 00:51:38,280 --> 00:51:42,880 (APPLAUSE) 1016 00:51:51,240 --> 00:51:52,520 (LAUGHS) 1017 00:52:02,440 --> 00:52:04,840 I just had so much fear, you know. 1018 00:52:04,840 --> 00:52:09,400 I had fear about going into my own cooking school and teaching classes. 1019 00:52:09,400 --> 00:52:12,040 (SIGHS) 1020 00:52:12,960 --> 00:52:16,760 And I certainly had fear about coming back here, 1021 00:52:16,760 --> 00:52:21,320 so to stand here in this kitchen and to cook a dish 1022 00:52:21,320 --> 00:52:24,600 and to have it be deemed worthy... 1023 00:52:24,600 --> 00:52:26,400 (SIGHS) 1024 00:52:27,320 --> 00:52:28,960 ..you know, maybe I'm not done. 1025 00:52:28,960 --> 00:52:31,960 Maybe I'm not done. Maybe there's more for me. 1026 00:52:36,960 --> 00:52:40,600 A lot of this competition is about how much heart you've got. 1027 00:52:46,840 --> 00:52:51,080 Never seen...a greater display of heart... 1028 00:52:52,760 --> 00:52:54,840 ..than right now with you. 1029 00:52:57,440 --> 00:53:03,240 Everybody walks their own way through depression or anxiety. 1030 00:53:04,400 --> 00:53:08,800 But if I had a message to give, it would just be, 1031 00:53:08,800 --> 00:53:10,360 just don't give up. 1032 00:53:14,880 --> 00:53:17,520 ANNOUNCER: If anything in this program has raised concerns 1033 00:53:17,520 --> 00:53:19,440 for you or someone you know, 1034 00:53:19,440 --> 00:53:22,520 please contact Lifeline on 13 11 14, 1035 00:53:22,520 --> 00:53:25,600 or lifeline.org.au 1036 00:53:26,960 --> 00:53:30,440 Sunday night on MasterChef Australia... 1037 00:53:30,440 --> 00:53:34,120 MINOLI: These newbies have no idea what they're in for. 1038 00:53:34,120 --> 00:53:38,120 ..it's double trouble with a two-round elimination. 1039 00:53:38,120 --> 00:53:40,120 MELISSA: In round one, 1040 00:53:40,120 --> 00:53:43,160 make a jaffle that will save your entire team. 1041 00:53:43,160 --> 00:53:44,200 I'm going rogue. 1042 00:53:44,200 --> 00:53:47,120 Will a Fan or a Favourite 1043 00:53:47,120 --> 00:53:50,640 be the first to leave the MasterChef kitchen? 1044 00:53:50,640 --> 00:53:53,920 WOMAN: I'm just praying to the jaffle gods. 1045 00:53:53,920 --> 00:53:56,920 Captions by Red Bee Media