1 00:00:00,000 --> 00:00:00,240 Jan Fran. Thank you for 2 00:00:00,240 --> 00:00:00,480 Jan Fran. Thank you for joining 3 00:00:00,240 --> 00:00:00,480 Jan Fran. Thank you for joining us. 4 00:00:00,240 --> 00:00:00,400 Jan Fran. Thank you for joining us. Captions 5 00:00:00,400 --> 00:00:00,440 Jan Fran. Thank you for joining us. Captions by 6 00:00:01,000 --> 00:00:05,600 VOICEOVER: Previously on MasterChef Australia... 7 00:00:05,600 --> 00:00:09,600 Oh, my gosh! It's, like, this rush of memory to be back. 8 00:00:09,600 --> 00:00:13,960 So many incredible dishes in so little time. 9 00:00:13,960 --> 00:00:16,800 It's just perfection, mate. 10 00:00:16,800 --> 00:00:18,840 MELISSA: With dishes like that, you may have 11 00:00:18,840 --> 00:00:22,720 a quarter of a million dollars to work with. 12 00:00:22,720 --> 00:00:26,880 Then, in a David-versus-Goliath service challenge... 13 00:00:26,880 --> 00:00:31,720 This should be a walk in the park for the Favourites. 14 00:00:31,720 --> 00:00:34,240 HARRY: Oh, my God. Terrifying, going up against the Favourites. 15 00:00:34,240 --> 00:00:38,640 ..the Fans proved they're a force to be reckoned with. 16 00:00:38,640 --> 00:00:41,360 But only one team nailed the brief. 17 00:00:41,360 --> 00:00:43,520 (CHEERING AND LAUGHTER) 18 00:00:43,520 --> 00:00:45,920 And... 19 00:00:45,920 --> 00:00:48,760 ..an emotional immunity cook... 20 00:00:48,760 --> 00:00:51,040 It was just like the universe saying... 21 00:00:51,040 --> 00:00:52,720 (SNIFFS) 22 00:00:52,720 --> 00:00:54,120 .."It's time to get back up." 23 00:00:54,120 --> 00:00:56,080 (BREATHES SHAKILY) 24 00:00:56,080 --> 00:00:58,080 ..resulted in a win for Julie. 25 00:00:58,080 --> 00:00:59,960 (APPLAUSE) 26 00:01:01,200 --> 00:01:02,200 Tonight... 27 00:01:02,200 --> 00:01:04,600 MINOLI: These newbies have no idea what they're in for. 28 00:01:04,600 --> 00:01:07,720 ..it's the very first elimination. 29 00:01:07,720 --> 00:01:09,480 WOMAN: Just to think that one of us isn't gonna be here 30 00:01:09,480 --> 00:01:11,320 at the end of the day, it's really hard. 31 00:01:11,320 --> 00:01:17,360 Will it be a Fan or a Favourite who says farewell? 32 00:01:17,360 --> 00:01:19,720 SONG: # 'Cause you're hot then you're cold 33 00:01:19,720 --> 00:01:21,600 # You're yes then you're no 34 00:01:21,600 --> 00:01:23,440 # You're in then you're out 35 00:01:23,440 --> 00:01:25,360 # You're up then you're down 36 00:01:25,360 --> 00:01:27,080 # You're wrong when it's right 37 00:01:27,080 --> 00:01:29,080 # It's black and it's white 38 00:01:29,080 --> 00:01:30,880 # We fight, we break up 39 00:01:30,880 --> 00:01:33,320 # We kiss, we make up 40 00:01:33,320 --> 00:01:34,560 # You're hot then you're cold 41 00:01:34,560 --> 00:01:36,160 # You're yes then you're no 42 00:01:36,160 --> 00:01:38,040 # You're in then you're out 43 00:01:38,040 --> 00:01:40,600 # You're up then you're down 44 00:01:40,600 --> 00:01:41,920 # You're wrong when it's right 45 00:01:41,920 --> 00:01:43,600 # It's black and it's white 46 00:01:43,600 --> 00:01:45,400 # We fight, we break up 47 00:01:45,400 --> 00:01:48,200 # We kiss, we make up 48 00:01:48,200 --> 00:01:50,960 # You # You don't really wanna stay, no 49 00:01:50,960 --> 00:01:51,960 # You 50 00:01:51,960 --> 00:01:54,520 # But you don't really wanna go-o 51 00:01:54,520 --> 00:01:56,480 # You're hot then you're cold 52 00:01:56,480 --> 00:01:58,200 # You're yes then you're no 53 00:01:58,200 --> 00:02:00,040 # You're in then you're out 54 00:02:00,040 --> 00:02:02,840 # You're up then you're down. # 55 00:02:21,800 --> 00:02:24,480 Oh! Here we go. A bit nervous. 56 00:02:24,480 --> 00:02:27,120 But speculating never does any good last year. Yeah, you can't speculate it. 57 00:02:27,120 --> 00:02:28,960 Nup. You've just got to go in there. 58 00:02:28,960 --> 00:02:32,280 This is the first elimination and I feel the pressure. 59 00:02:32,280 --> 00:02:34,320 Everyone's hungry. 60 00:02:34,320 --> 00:02:36,240 I just don't want to be eliminated. 61 00:02:36,240 --> 00:02:38,320 Not the first one going home. 62 00:02:38,320 --> 00:02:40,560 Oh, my gosh, the sky. 63 00:02:40,560 --> 00:02:42,720 The sky reflects that it's elimination day. 64 00:02:42,720 --> 00:02:43,960 Yeah. (LAUGHS) 65 00:02:43,960 --> 00:02:49,960 But you know what? These newbies have no idea what they're in for. 66 00:03:00,440 --> 00:03:02,040 (APPLAUSE) 67 00:03:05,920 --> 00:03:07,760 Come on! In you come! 68 00:03:07,760 --> 00:03:10,520 Good luck, teams. Oh, my gosh. 69 00:03:10,520 --> 00:03:11,920 Morning, everybody! 70 00:03:11,920 --> 00:03:14,640 Good morning. Good morning! 71 00:03:17,920 --> 00:03:20,200 Fans, Favourites, welcome back. 72 00:03:21,200 --> 00:03:24,600 Today is the first all-in elimination. 73 00:03:26,360 --> 00:03:29,520 Of course, the only person not at risk of going home today 74 00:03:29,520 --> 00:03:31,560 is none other than Julie Goodwin. 75 00:03:31,560 --> 00:03:35,480 (LAUGHTER) Yeah, there it is. 76 00:03:35,480 --> 00:03:36,840 (LAUGHTER) 77 00:03:36,840 --> 00:03:40,800 Well, while the Queen is comfy up there, the rest of you... 78 00:03:40,800 --> 00:03:42,440 ..are down here. 79 00:03:42,440 --> 00:03:46,520 At the end of today, one of you will be going home. 80 00:03:50,080 --> 00:03:54,280 Billie. You've never had the dishonour of being eliminated. 81 00:03:54,280 --> 00:03:55,320 (LAUGHS) 82 00:03:55,320 --> 00:03:56,840 How would it feel if you were first out today? 83 00:03:56,840 --> 00:03:59,400 Oh, pretty terrible. (LAUGHTER) 84 00:03:59,400 --> 00:04:05,320 I will do everything I can to keep away from the door. 85 00:04:06,560 --> 00:04:09,000 MELISSA: Because you're competing in teams this year, 86 00:04:09,000 --> 00:04:13,120 eliminations will be a little bit different. 87 00:04:13,120 --> 00:04:15,320 Uh-oh. (LAUGHS) 88 00:04:15,320 --> 00:04:18,000 MELISSA: In round one, the best dish 89 00:04:18,000 --> 00:04:22,640 will save their entire team from elimination. 90 00:04:22,640 --> 00:04:24,360 Wow. That is crazy. 91 00:04:24,360 --> 00:04:27,840 This is wild. We can do it. We can do it. 92 00:04:27,840 --> 00:04:30,160 We can do it. Yep. 93 00:04:30,160 --> 00:04:31,920 MELISSA: OK. 94 00:04:31,920 --> 00:04:34,760 Round one, you need to cook a delicious dish 95 00:04:34,760 --> 00:04:37,160 using whatever is under this cloche. 96 00:04:37,160 --> 00:04:38,520 Oh. OK. 97 00:04:41,000 --> 00:04:44,000 MELISSA: Today, you'll be cooking with... 98 00:04:48,200 --> 00:04:51,000 CONTESTANTS: Oh! ..a jaffle maker. 99 00:04:51,000 --> 00:04:52,520 CONTESTANTS: Oh! 100 00:04:52,520 --> 00:04:54,560 (APPLAUSE) (MELISSA LAUGHS) 101 00:04:54,560 --> 00:04:56,560 A jaffle maker? Wow! 102 00:04:56,560 --> 00:04:59,520 (LAUGHS) Yes! Happiness. 103 00:04:59,520 --> 00:05:01,040 (LAUGHS) You beauty. 104 00:05:01,040 --> 00:05:02,880 Oh, jaffle maker. 105 00:05:02,880 --> 00:05:03,880 I grew up eating jaffles. 106 00:05:03,880 --> 00:05:05,600 If we had some leftover, you know, 107 00:05:05,600 --> 00:05:07,000 Mum's bolognaise or something like that, 108 00:05:07,000 --> 00:05:08,680 that was first in, best dressed. 109 00:05:08,680 --> 00:05:10,560 There's nothing you can't put in a jaffle. 110 00:05:10,560 --> 00:05:12,760 And I want to be the bloke that can save the team today, 111 00:05:12,760 --> 00:05:14,200 would be unreal. 112 00:05:14,200 --> 00:05:18,320 Righto, gang, you got 45 minutes to make any type of jaffle you want. 113 00:05:18,320 --> 00:05:20,480 It can be sweet or it can be savoury. 114 00:05:20,480 --> 00:05:23,800 The pantry and the garden, they're open. 115 00:05:24,880 --> 00:05:27,960 Now, Fans, you guys have one extra, 116 00:05:27,960 --> 00:05:31,600 so you need to get together and choose who's gonna sit this one out. 117 00:05:31,600 --> 00:05:37,320 But know that if your team loses, whoever sits out, 118 00:05:37,320 --> 00:05:39,360 that person will still go into round two 119 00:05:39,360 --> 00:05:41,600 and they'll be at risk of going home as well. 120 00:05:43,240 --> 00:05:45,120 Melanie? A gluten-free jaffle's not gonna win it today. 121 00:05:45,120 --> 00:05:46,520 ANDY: Fair enough. Fair enough. (LAUGHS) 122 00:05:46,520 --> 00:05:48,600 ANDY: Thought it might have been, but just checking. 123 00:05:48,600 --> 00:05:51,680 Fans, Favourites, you guys know the drill. Best jaffle wins. 124 00:05:51,680 --> 00:05:54,360 You got 45 minutes. And your time starts now. 125 00:05:54,360 --> 00:05:55,960 Yep! (JUDGES CLAP) 126 00:05:55,960 --> 00:05:57,480 Open that door! 127 00:05:57,480 --> 00:05:59,600 Whoa! Oh, my gosh! 128 00:05:59,600 --> 00:06:01,720 Oh, God. 129 00:06:01,720 --> 00:06:03,640 Ah, ah! 130 00:06:03,640 --> 00:06:05,040 Oh, oh, ah, ah! 131 00:06:05,040 --> 00:06:06,640 Ah, oh! 132 00:06:07,880 --> 00:06:11,120 SASHI: Round one is about cooking the best jaffle, 133 00:06:11,120 --> 00:06:14,880 and I'm making a tandoori jaffle 134 00:06:14,880 --> 00:06:18,840 with coriander chutney and a bit of date and tamarind chutney. 135 00:06:18,840 --> 00:06:20,480 From day one till now, 136 00:06:20,480 --> 00:06:22,840 I think this is the shortest cook for me, you know. 137 00:06:22,840 --> 00:06:24,840 Where is yoghurt? Yoghurt, yoghurt? 138 00:06:24,840 --> 00:06:26,800 Um, Sashi. Here. Oh, thank...thank you so much. 139 00:06:26,800 --> 00:06:28,200 You're alright. All good. 140 00:06:29,320 --> 00:06:30,920 SASHI: 45 minutes. 141 00:06:30,920 --> 00:06:34,120 Any challenges given by MasterChef, the time flies. 142 00:06:34,120 --> 00:06:35,840 Sashi! Yeah, man. 143 00:06:35,840 --> 00:06:40,320 This is a good challenge for me, to see whether I'm back in my game. 144 00:06:44,680 --> 00:06:46,680 Think it's only back left. 145 00:06:50,160 --> 00:06:51,640 Ooh! Sorry, guys. 146 00:06:51,640 --> 00:06:54,560 Go, go, go! 147 00:06:55,560 --> 00:06:57,320 Hello. Hello. 148 00:06:57,320 --> 00:06:59,040 I'm making a classic baked bean jaffle. 149 00:06:59,040 --> 00:07:00,680 It's something I had probably once a week 150 00:07:00,680 --> 00:07:03,000 just with a can of tinned Wattie's baked beans, 151 00:07:03,000 --> 00:07:06,600 always had it in New Zealand, so I'm paying homage to that. 152 00:07:08,720 --> 00:07:10,320 Open! 153 00:07:10,320 --> 00:07:14,720 But spicing it up with, uh, smokey flavours of chorizo and paprika. 154 00:07:14,720 --> 00:07:16,160 Ooh! It smells good. 155 00:07:16,160 --> 00:07:20,640 So, it is a classic, but it's done, uh, to the extreme, 156 00:07:20,640 --> 00:07:22,920 so I think I've got a chance of winning with it. 157 00:07:22,920 --> 00:07:25,560 As long as one of us wins, I'll be happy. 158 00:07:25,560 --> 00:07:27,600 Do I have everything? I have no idea. 159 00:07:29,040 --> 00:07:31,200 Oh, God, I forgot the mince! Damn it! 160 00:07:31,200 --> 00:07:34,280 So I am making a Mumbai sandwich. 161 00:07:34,280 --> 00:07:38,680 Basically, it's charred corn with some spices. 162 00:07:38,680 --> 00:07:39,960 Whoo! Spicy. 163 00:07:39,960 --> 00:07:42,840 Every time I go to Mumbai, there's one stall in particular 164 00:07:42,840 --> 00:07:45,080 that I like going to - I'm obsessed. 165 00:07:46,680 --> 00:07:47,680 Coming in from behind! 166 00:07:47,680 --> 00:07:49,520 Break these bad boys down. 167 00:07:49,520 --> 00:07:53,760 So, I'm making a Big-Mac-inspired mushroom toastie. 168 00:07:53,760 --> 00:07:55,400 Wa-hey! 169 00:07:55,400 --> 00:07:58,960 I have to be able to bring through those flavours for the judges, 170 00:07:58,960 --> 00:08:00,920 so that's gonna be filled with mushrooms 171 00:08:00,920 --> 00:08:04,240 that have sour cream and mustard mixed through them, 172 00:08:04,240 --> 00:08:07,360 some quick pickled cucumbers on the side 173 00:08:07,360 --> 00:08:10,080 and a sesame seed bun on brioche. 174 00:08:11,240 --> 00:08:14,360 Ow! It's hot. 175 00:08:14,360 --> 00:08:16,360 So I made these a few weeks ago. 176 00:08:16,360 --> 00:08:20,040 Everyone was, like, "These taste like a Big Mac." 177 00:08:20,040 --> 00:08:23,760 And I was, like, "Sweet. Let's just roll with that." 178 00:08:23,760 --> 00:08:27,120 Alright. There's a chance here to save your entire team. 179 00:08:27,120 --> 00:08:28,280 Yeah, I'm...I'm interested to see 180 00:08:28,280 --> 00:08:29,880 how people can get creative with this guy. 181 00:08:29,880 --> 00:08:33,240 You could make a giant dumpling. 182 00:08:33,240 --> 00:08:34,640 Make a huge gyoza. Huge gyoza. 183 00:08:34,640 --> 00:08:37,440 (LAUGHS) 184 00:08:37,440 --> 00:08:40,520 Well, mine's similar to yours, but rye bread... 185 00:08:40,520 --> 00:08:41,920 Ooh! ..kimchi, gruyere. 186 00:08:41,920 --> 00:08:43,400 Like...like, when you bite it, 187 00:08:43,400 --> 00:08:44,880 it just dribbles down your... and burns... 188 00:08:44,880 --> 00:08:47,160 And burns. ..the...like, in a really good way. 189 00:08:47,160 --> 00:08:49,360 But I think today, you want to stick out. ANDY AND MELISSA: Yes. 190 00:08:49,360 --> 00:08:50,880 You need to find somehow... 191 00:08:50,880 --> 00:08:53,040 ..like, if you're putting up a cheese and ham toastie today... 192 00:08:53,040 --> 00:08:54,920 Yeah. ..it's gonna want to be good. 193 00:08:57,320 --> 00:09:00,320 Doing lobster? Lobster thermidor, eh? Why not? 194 00:09:00,320 --> 00:09:02,960 Oh! Perfect. (LAUGHS) 195 00:09:02,960 --> 00:09:04,600 Right. Don't need any more of that. That can go. 196 00:09:04,600 --> 00:09:08,760 We're gonna make a lobster thermidor, a lobster thermidor toasted sandwich. 197 00:09:08,760 --> 00:09:11,360 Should be fun - it's gonna be tight in the time, but, um, 198 00:09:11,360 --> 00:09:13,560 it's a flavour I love and it's gonna be delicious, and, you know, 199 00:09:13,560 --> 00:09:16,320 when you get to cook with lobster and champagne, it's never too bad, is it? 200 00:09:16,320 --> 00:09:18,920 I got to make sure the lobster doesn't overcook. 201 00:09:18,920 --> 00:09:22,920 Usually, lobster thermidor is a creamy, slightly cheesy sauce 202 00:09:22,920 --> 00:09:24,760 that you put onto a split lobster and put it under a grill 203 00:09:24,760 --> 00:09:27,680 just to toast up and caramelise. 204 00:09:28,680 --> 00:09:30,080 Lobster going in. 205 00:09:32,560 --> 00:09:34,200 One minute. 206 00:09:34,200 --> 00:09:35,960 MICHAEL: I want to have good-sized chunks of lobster 207 00:09:35,960 --> 00:09:37,680 in each bite of my sandwich, 208 00:09:37,680 --> 00:09:40,680 so I'm gonna chop it up into lobster nuggets, 209 00:09:40,680 --> 00:09:42,720 uh, add that into my bechamel 210 00:09:42,720 --> 00:09:45,720 and that will go inside the brioche bread. 211 00:09:45,720 --> 00:09:47,760 Here we go. 212 00:09:47,760 --> 00:09:49,480 Let's pop it. 213 00:09:49,480 --> 00:09:51,600 CHRISTINA: Poppin' bottles! (LAUGHS) 214 00:09:51,600 --> 00:09:54,760 MICHAEL: As a development chef, it's all about experimenting 215 00:09:54,760 --> 00:09:57,000 and trying to find new and interesting flavour combinations 216 00:09:57,000 --> 00:09:59,240 to get people excited about food. 217 00:10:02,640 --> 00:10:04,200 (CORK POPS) CHRISTINA: Whoo! 218 00:10:04,200 --> 00:10:07,360 MICHAEL: And I just want to add some champagne to my thermidor sauce 219 00:10:07,360 --> 00:10:09,120 to boost the flavour. 220 00:10:10,960 --> 00:10:14,280 I've gotta get this right, because overcooked lobster is no good. 221 00:10:17,760 --> 00:10:19,120 Whoo! 222 00:10:20,120 --> 00:10:21,200 Look. 223 00:10:21,200 --> 00:10:23,840 Have I run a marathon or what? Like, this is... 224 00:10:23,840 --> 00:10:25,040 (PANTS) 225 00:10:25,040 --> 00:10:26,480 ANDY: Minoli! 226 00:10:26,480 --> 00:10:27,960 Hello. Are you a fan of the jaffle? 227 00:10:27,960 --> 00:10:30,240 I love a jaffle. You love a jaffle? 228 00:10:30,240 --> 00:10:31,560 Yeah, yeah, yeah. That's a good start. 229 00:10:31,560 --> 00:10:32,920 It's... 230 00:10:32,920 --> 00:10:35,800 ..um, it's something that my mum used to make with leftover curries. 231 00:10:35,800 --> 00:10:36,920 Oh, oh! Yeah. 232 00:10:36,920 --> 00:10:39,480 So you're doing a curry jaffle? Yeah. Like... 233 00:10:39,480 --> 00:10:40,520 Makes sense. 234 00:10:40,520 --> 00:10:42,880 It's the only jaffle that I've really eaten, to be honest. 235 00:10:42,880 --> 00:10:46,040 Do you reckon you'll get enough time to, like, build some bold flavours? 236 00:10:46,040 --> 00:10:48,360 Really, you've only got 38 to go 237 00:10:48,360 --> 00:10:50,040 and you haven't even got anything in your pan. 238 00:10:50,040 --> 00:10:52,240 Yeah. You got enough time? 239 00:10:52,240 --> 00:10:55,560 You know, sometimes this is when I get my best work done. 240 00:10:55,560 --> 00:10:58,680 Chicken curry in a jaffle with tomato chutney. 241 00:10:58,680 --> 00:11:00,080 MINOLI: And potatoes on the inside. 242 00:11:00,080 --> 00:11:01,080 And potato... Yep. 243 00:11:01,080 --> 00:11:02,520 ..all in now 37 minutes? 244 00:11:02,520 --> 00:11:04,400 Yep. Good luck. 245 00:11:04,400 --> 00:11:05,680 Oh, thanks! 246 00:11:05,680 --> 00:11:08,800 MINOLI: I'm giving everything I've got in round one. 247 00:11:08,800 --> 00:11:10,440 No-one wants to be in elimination. 248 00:11:14,040 --> 00:11:16,800 It was really amazing that I got another chance 249 00:11:16,800 --> 00:11:18,640 to come back into the competition, 250 00:11:18,640 --> 00:11:20,560 and so I need to make the most of it. 251 00:11:20,560 --> 00:11:24,920 MasterChef changed my life because it opened up so many doors in food. 252 00:11:24,920 --> 00:11:28,480 I have no idea how I fit in all the things that I did in the last year. 253 00:11:28,480 --> 00:11:30,800 Cooking at restaurants, a pop-up restaurant, 254 00:11:30,800 --> 00:11:35,160 cooking classes, and in between, I went through surgery. 255 00:11:37,480 --> 00:11:40,760 I had a recurrence of breast cancer, 256 00:11:40,760 --> 00:11:44,280 then I...just decided to be, like, "Nup, go." 257 00:11:44,280 --> 00:11:46,880 Like, so I had a double mastectomy, 258 00:11:46,880 --> 00:11:48,800 which is...crazy. 259 00:11:48,800 --> 00:11:50,520 I remember being in the hospital, 260 00:11:50,520 --> 00:11:52,960 and I was just, like, "Yes!" 261 00:11:52,960 --> 00:11:56,000 You know, "Bye-bye, cancer. Stuff ya. 262 00:11:56,000 --> 00:11:57,800 "You're out. I've kicked you out." 263 00:11:59,000 --> 00:12:02,200 I feel like I took control of my life, and... 264 00:12:02,200 --> 00:12:04,880 ..it was really freeing. 265 00:12:04,880 --> 00:12:07,840 I want to be thinking about moving my life forward. 266 00:12:07,840 --> 00:12:11,080 I want to focus on food, my life in food. 267 00:12:11,080 --> 00:12:14,640 I've got another chance at the MasterChef title. 268 00:12:14,640 --> 00:12:17,120 I'm really hungry for it now. 269 00:12:17,120 --> 00:12:19,120 This is wild. This is wild. 270 00:12:19,120 --> 00:12:21,560 This is wild. 271 00:12:21,560 --> 00:12:22,920 Jenn! Hello! 272 00:12:22,920 --> 00:12:25,280 JOCK: This is already making me very happy. 273 00:12:25,280 --> 00:12:27,480 I am making... What are you making? ..a bulgogi jaffle. 274 00:12:27,480 --> 00:12:28,640 Cool. It's a little bit ambitious. 275 00:12:28,640 --> 00:12:31,400 I want to use the rice as the bread coating. 276 00:12:31,400 --> 00:12:32,560 Oh, wow. 277 00:12:32,560 --> 00:12:36,080 The rice is gonna take probably 30 minutes to cook properly. 278 00:12:38,880 --> 00:12:41,320 Alright. I'm gonna leave you to it. Yep. 'Cause you do have a lot to do. 279 00:12:41,320 --> 00:12:42,320 Thank you. 280 00:12:42,320 --> 00:12:43,760 JENN: I'm definitely taking a bit of a risk. 281 00:12:43,760 --> 00:12:47,640 The jaffle I'm making will have a crispy rice layer 282 00:12:47,640 --> 00:12:49,680 instead of...bread. 283 00:12:49,680 --> 00:12:52,080 If the rice doesn't turn crunchy, 284 00:12:52,080 --> 00:12:55,400 it's gonna be no good, it's gonna be soggy, but... 285 00:12:55,400 --> 00:12:57,040 ..you know what they say - with big risks 286 00:12:57,040 --> 00:13:01,160 come big rewards if you succeed, so, hopefully, I can pull this off. 287 00:13:01,160 --> 00:13:02,680 (LAUGHS) 288 00:13:04,400 --> 00:13:08,760 It's toastie time in 30 minutes! 30 minutes! 289 00:13:08,760 --> 00:13:11,120 Come on, gang! JOCK: Let's go! (WHISTLING) 290 00:13:11,120 --> 00:13:14,840 Let's go! Come on! Come on, cook! 291 00:13:14,840 --> 00:13:16,880 (LAUGHS) 292 00:13:22,320 --> 00:13:24,960 Cook, you bugger! 293 00:13:24,960 --> 00:13:26,560 (PANTS) Oh, God! I'm so unfit. 294 00:13:26,560 --> 00:13:28,240 (PANTS) 295 00:13:28,240 --> 00:13:29,920 OK. 296 00:13:29,920 --> 00:13:31,520 OK. (EXHALES) 297 00:13:31,520 --> 00:13:33,720 (SPEAKS INDISTINCTLY AND EXHALES) OK. 298 00:13:33,720 --> 00:13:36,120 CHRISTINA: Definitely worries me if we go into round two. 299 00:13:36,120 --> 00:13:38,560 The Favourites, they're all strong cooks. 300 00:13:38,560 --> 00:13:41,360 They'll be really hard to compete against. 301 00:13:41,360 --> 00:13:45,880 So, hopefully, one of us can put up the best jaffle and save the team. 302 00:13:45,880 --> 00:13:47,240 Butter... 303 00:13:47,240 --> 00:13:48,720 ..butter makes everything better. 304 00:13:48,720 --> 00:13:51,120 CHRISTINA: And I'm gonna do something that's out of the box. 305 00:13:51,120 --> 00:13:53,360 I'm actually not going to use any bread. 306 00:13:53,360 --> 00:13:57,840 I'm hoping that I can make a bechamel sauce big enough 307 00:13:57,840 --> 00:14:01,480 where it will hold its shape inside the jaffle iron. 308 00:14:01,480 --> 00:14:02,720 Oh, no, don't. 309 00:14:02,720 --> 00:14:04,600 Pasta? Yeah. 310 00:14:04,600 --> 00:14:06,800 Pasta?! I'm not making a sandwich. 311 00:14:06,800 --> 00:14:08,240 You're not making a sandwich? 312 00:14:08,240 --> 00:14:10,280 I'm not making a sandwich. What's going in the toastie, then? 313 00:14:10,280 --> 00:14:13,520 Um, I'm going to do kind of, like, my version of mac and cheese. 314 00:14:13,520 --> 00:14:15,480 I'm going rogue. I like it. I like it. 315 00:14:15,480 --> 00:14:17,560 'Cause you need to go rogue to stand out in something like this. 316 00:14:17,560 --> 00:14:18,920 There's no use... Yeah. I'm hoping... 317 00:14:18,920 --> 00:14:20,840 ..you know, there's no use playing it safe. 318 00:14:20,840 --> 00:14:21,840 CHRISTINA: Yep. 319 00:14:21,840 --> 00:14:23,320 All I'm worr...I'm coming back 320 00:14:23,320 --> 00:14:24,840 when you put this thing in the jaffle maker, 321 00:14:24,840 --> 00:14:28,080 because all I'm worried about is how everything is gonna go in there 322 00:14:28,080 --> 00:14:32,040 without having anything to, like, hold it together, i.e., bread. 323 00:14:32,040 --> 00:14:34,080 CHRISTINA: I'm hop... I'm hoping that it will work. 324 00:14:34,080 --> 00:14:35,280 I'll be back. OK. 325 00:14:35,280 --> 00:14:38,760 Oh, no. What have I done? (LAUGHS) 326 00:14:38,760 --> 00:14:40,600 CHRISTINA: I've never tried it before, 327 00:14:40,600 --> 00:14:43,680 but I think the flavours are gonna be great. 328 00:14:43,680 --> 00:14:46,440 I just don't know if it's actually going to work. 329 00:14:46,440 --> 00:14:48,440 Oh! 330 00:14:48,440 --> 00:14:51,280 God, I hope this works. God, I hope this works. 331 00:15:01,600 --> 00:15:07,000 It's almost time to stuff and press! You got 20 minutes to go. 332 00:15:07,000 --> 00:15:08,600 Come on, blue, let's bring it home! 333 00:15:08,600 --> 00:15:10,960 (APPLAUSE) JULIE: It smells amazing, guys. 334 00:15:10,960 --> 00:15:13,960 CHRISTINA: YOU smell amazing, Julie. ALVIN: You! 335 00:15:13,960 --> 00:15:16,160 YOU smell amazing. YOU smell amazing. 336 00:15:18,200 --> 00:15:20,920 # Julie Goodwin, Julie Goodwin... # 337 00:15:21,960 --> 00:15:23,240 (LAUGHS) 338 00:15:23,240 --> 00:15:25,360 What would you have done? JULIE: Tinned spaghetti and cheese. 339 00:15:25,360 --> 00:15:26,800 Tinned spaghetti and cheese? 340 00:15:26,800 --> 00:15:29,240 (LAUGHS) 341 00:15:29,240 --> 00:15:30,680 I'm all about it. (JULIE LAUGHS) 342 00:15:30,680 --> 00:15:31,960 This is awesome. 343 00:15:31,960 --> 00:15:36,040 45 minutes to create a jaffle, that sounds like a really long time, 344 00:15:36,040 --> 00:15:40,160 but not in this place, and if they have the best jaffle, 345 00:15:40,160 --> 00:15:43,120 they save their whole team from elimination. 346 00:15:43,120 --> 00:15:45,880 That's never happened before. It's crazy. 347 00:15:45,880 --> 00:15:47,960 So clever, Jenn. So clever. 348 00:15:47,960 --> 00:15:50,600 JULIE: From up here on the gantry, 349 00:15:50,600 --> 00:15:54,400 the aromas that I'm getting from a whole lot of these jaffles 350 00:15:54,400 --> 00:15:56,360 is overwhelming. 351 00:15:56,360 --> 00:15:58,560 Christina's doing a great pot. 352 00:15:58,560 --> 00:16:02,240 It looks amazing, stretchy and cheesy and wonderful, 353 00:16:02,240 --> 00:16:05,640 and I'm assuming she's gonna put that inside a jaffle. 354 00:16:07,160 --> 00:16:08,160 Christina. (LAUGHS) 355 00:16:08,160 --> 00:16:09,600 JULIE: That looks amazing. 356 00:16:09,600 --> 00:16:11,680 Yeah, but I'm not using bread. 357 00:16:13,840 --> 00:16:15,560 (LAUGHS) This is awesome! 358 00:16:15,560 --> 00:16:18,240 For this to work, this pasta and sauce 359 00:16:18,240 --> 00:16:21,160 are gonna have to cook on the outside enough to hold together, 360 00:16:21,160 --> 00:16:24,840 otherwise it's just gonna be a plate with some... 361 00:16:24,840 --> 00:16:26,880 ..weird pasta on it. 362 00:16:26,880 --> 00:16:28,800 No such thing as too cheesy, right? 363 00:16:32,640 --> 00:16:34,560 The blue team needs to win. 364 00:16:34,560 --> 00:16:38,440 (LAUGHTER) True. 365 00:16:38,440 --> 00:16:39,440 MELISSA: Sashi? 366 00:16:39,440 --> 00:16:41,560 God, that smells so good, by the way. 367 00:16:41,560 --> 00:16:43,160 (LAUGHS) 368 00:16:43,160 --> 00:16:44,720 SASHI: So this is a tandoori-style jaffle. 369 00:16:44,720 --> 00:16:45,720 MELISSA: Fantastic. 370 00:16:45,720 --> 00:16:47,800 SASHI: So you have tandoori chicken... MELISSA: Yep. 371 00:16:47,800 --> 00:16:50,920 ..date and tamarind chutney, coriander chutney, some brioche... 372 00:16:50,920 --> 00:16:52,280 MELISSA: Yep. ..two types of cheese. 373 00:16:52,280 --> 00:16:57,320 I mean, so this smells like an all-killer, no-filler jaffle. 374 00:16:57,320 --> 00:16:58,880 I'm very, very excited by this. 375 00:16:58,880 --> 00:17:00,960 SASHI: I'm confident I can make a good jaffle. 376 00:17:00,960 --> 00:17:03,840 The tandoori chicken is smokey, lightly seasoned 377 00:17:03,840 --> 00:17:06,160 with a bit of chilli and salt, 378 00:17:06,160 --> 00:17:10,240 and hopefully I'll have enough time to assemble and cook it. 379 00:17:11,960 --> 00:17:13,400 Mmm. Good? 380 00:17:13,400 --> 00:17:14,760 Mmm! You happy? 381 00:17:14,760 --> 00:17:15,920 Yep. That's it. 382 00:17:15,920 --> 00:17:18,600 Who's gonna be the jaffle hero? 383 00:17:18,600 --> 00:17:19,880 15 minutes to go! 384 00:17:19,880 --> 00:17:21,680 Whoo! Come on, guys! 15! 385 00:17:24,960 --> 00:17:28,560 Push it out, team! We're gonna take it! Come on! 386 00:17:28,560 --> 00:17:32,240 There is no chill vibe in the MasterChef kitchen. 387 00:17:32,240 --> 00:17:36,080 I'm cooking a Malay-style sandwich, which is mutabar, it's mince, 388 00:17:36,080 --> 00:17:38,840 bit of pickle on the side and a chilli dipping sauce. 389 00:17:38,840 --> 00:17:41,120 Breathe in that chilli, hey? 390 00:17:41,120 --> 00:17:42,120 Whoo! 391 00:17:42,120 --> 00:17:45,640 If I score a top dish of something that I know packs a punch 392 00:17:45,640 --> 00:17:47,400 and saves my team, 393 00:17:47,400 --> 00:17:49,480 I'm gonna feel on top of the world today. 394 00:17:49,480 --> 00:17:51,280 Come on, bring it home, bring it home. 395 00:17:51,280 --> 00:17:54,280 I'm doing a saute chicken jaffle with peanut butter sauce, 396 00:17:54,280 --> 00:17:57,320 and it's gonna be gooey with mozzarella and cheese. 397 00:17:57,320 --> 00:18:00,480 15 minutes left. I've got my chicken. 398 00:18:00,480 --> 00:18:02,400 I want to cut my bread, get my cheese prepped up 399 00:18:02,400 --> 00:18:04,520 and get ready to go. 400 00:18:04,520 --> 00:18:05,920 MICHAEL: You try mine. 401 00:18:05,920 --> 00:18:07,200 What do you reckon? CHRISTINA: Yep. 402 00:18:09,960 --> 00:18:11,800 Marry me. (LAUGHS) (MICHAEL LAUGHS) 403 00:18:11,800 --> 00:18:13,320 It's so good. 404 00:18:13,320 --> 00:18:15,080 Let's go! 405 00:18:15,080 --> 00:18:16,840 JOCK: Matt. MATT: Jock. 406 00:18:16,840 --> 00:18:19,040 What do you got here? Chorizo? Uh, chorizo. 407 00:18:19,040 --> 00:18:22,400 I'm making a smokey baked bean toastie. 408 00:18:22,400 --> 00:18:23,400 Yum! Yeah. 409 00:18:23,400 --> 00:18:26,200 Baked beans in a jaffle is a thing. Baked beans is... it's what we always have. 410 00:18:26,200 --> 00:18:28,880 New Zealand, baked beans, in a jaffle with cheese. Delicious. 411 00:18:28,880 --> 00:18:30,960 I'm, uh... Perfect. ..making a smokey version. 412 00:18:30,960 --> 00:18:33,080 So, what are you doing? You're doing...rocking your own beans? 413 00:18:33,080 --> 00:18:35,600 Yep. That's the smokey paprika. 414 00:18:35,600 --> 00:18:38,400 And are you...oil, butter or dry? 415 00:18:38,400 --> 00:18:40,440 I'm gonna use the chorizo oil from the cooking oil... 416 00:18:40,440 --> 00:18:41,920 (LAUGHS) ..on the outside. 417 00:18:41,920 --> 00:18:42,960 Next-level. Yeah. Yeah. 418 00:18:42,960 --> 00:18:44,480 Good luck, mate. Thanks, Jock. 419 00:18:44,480 --> 00:18:46,960 MATT: Round one, I want to make the best jaffle. 420 00:18:46,960 --> 00:18:48,440 Or toastie pie. (LAUGHS) 421 00:18:48,440 --> 00:18:50,240 Whatever it is. 422 00:18:50,240 --> 00:18:52,280 We don't have jaffles in New Zealand. We've got toastie pies. 423 00:18:52,280 --> 00:18:54,320 You know, it's like a toastie, but it's closed, so it's a pie. 424 00:18:54,320 --> 00:18:55,520 A toastie pie. 425 00:18:55,520 --> 00:18:58,760 Rather than...like, jaffles... definitely Australian thing. 426 00:19:02,080 --> 00:19:05,360 I think my passion for cooking really only developed 427 00:19:05,360 --> 00:19:07,240 over the last three years since moving to Melbourne 428 00:19:07,240 --> 00:19:08,360 with my girlfriend. 429 00:19:08,360 --> 00:19:11,280 If we could dine out every night of the week, we probably would. 430 00:19:11,280 --> 00:19:14,800 Before that, in New Zealand, I was actually living at a boarding school. 431 00:19:14,800 --> 00:19:18,920 I'm a secondary school teacher and I teach accounting and business. 432 00:19:18,920 --> 00:19:22,920 So, stepping out of the high school classroom as a teacher 433 00:19:22,920 --> 00:19:26,680 and into the MasterChef classroom as a student, 434 00:19:26,680 --> 00:19:28,400 it's a weird feeling. 435 00:19:29,560 --> 00:19:31,440 It's the ultimate test to be up against 436 00:19:31,440 --> 00:19:34,520 12 of MasterChef's strongest alumni. 437 00:19:34,520 --> 00:19:36,560 How are we looking? What do you reckon? 438 00:19:36,560 --> 00:19:41,000 MATT: But I think that all of us, Fans have been doing pretty well. 439 00:19:41,000 --> 00:19:42,040 OK, guys. Let's go. 440 00:19:42,040 --> 00:19:45,080 We've got to get these closed. We've got to get these closed. Come on. 441 00:19:45,080 --> 00:19:47,200 MATT: Right now, we're starting to cook our jaffles. 442 00:19:47,200 --> 00:19:50,160 Let's go, Fans! Have a crack. 443 00:19:50,160 --> 00:19:51,840 WOMAN: Yeah! MAN: Whoo-hoo! 444 00:19:51,840 --> 00:19:54,480 WOMAN: Yes, Mon! Looks delicious. 445 00:19:54,480 --> 00:19:56,560 MATT: Being in the kitchen in a team's really exhilarating 446 00:19:56,560 --> 00:19:58,520 and it's a bit of a happy place. 447 00:19:58,520 --> 00:20:03,000 This is where I want to be. This is a really fun environment for me. 448 00:20:06,840 --> 00:20:09,400 Good. I think...I'm trying to taste all the flavours together. 449 00:20:09,400 --> 00:20:12,600 I've finished prepping my bulgogi stir-fry now. 450 00:20:12,600 --> 00:20:14,960 My rice is ready. 451 00:20:14,960 --> 00:20:17,080 I put in some kimchi and some shredded mozzarella. 452 00:20:17,080 --> 00:20:19,320 MELANIE: Then just trust your palate. Yep. 453 00:20:19,320 --> 00:20:20,480 Like, these are flavours you know. 454 00:20:20,480 --> 00:20:22,520 So just...you know. Yep. 455 00:20:22,520 --> 00:20:25,680 Needs more kimchi, needs more kimchi. (LAUGHS) 456 00:20:25,680 --> 00:20:28,800 I'm just praying to the jaffle gods 457 00:20:28,800 --> 00:20:31,840 that this rice will crisp up in this jaffle machine. 458 00:20:31,840 --> 00:20:33,880 I'm going to go for it, and, hopefully, 459 00:20:33,880 --> 00:20:36,400 all the filling will just stay inside. 460 00:20:36,400 --> 00:20:39,120 Close the jaffle machine and now I just have to wait. 461 00:20:39,120 --> 00:20:40,960 JULIE: Get 'em in. 462 00:20:40,960 --> 00:20:43,040 Oh, guys, get 'em in! 463 00:20:45,040 --> 00:20:46,640 God! Less than 10 minutes. 464 00:20:51,440 --> 00:20:54,080 MICHAEL: I mean, there's plenty of lobster in mine, I know that much. 465 00:20:54,080 --> 00:20:56,160 So I'm making mac and cheese, 466 00:20:56,160 --> 00:20:59,800 and Michael's on the other side cooking lobster, 467 00:20:59,800 --> 00:21:03,520 and he has caviar, and I think there's some champagne there. 468 00:21:05,440 --> 00:21:07,720 I think his dish is gonna be delicious. 469 00:21:07,720 --> 00:21:09,440 MICHAEL: Alright. 470 00:21:09,440 --> 00:21:10,840 Got a bit of time. 471 00:21:10,840 --> 00:21:13,280 CHRISTINA: My food is like what you have after a big night out. 472 00:21:13,280 --> 00:21:15,600 Like, "Oh, yeah, let's just put the leftover mac and cheese 473 00:21:15,600 --> 00:21:17,040 "in the jaffle iron." 474 00:21:17,040 --> 00:21:19,280 MICHAEL: You gonna toast? CHRISTINA: Yeah, I'm gonna toast. 475 00:21:19,280 --> 00:21:20,440 Andy! 476 00:21:20,440 --> 00:21:25,680 CHRISTINA: All of my elements are ready to transfer to the jaffle iron. 477 00:21:25,680 --> 00:21:26,680 Oh, oh, oh. Look at that. 478 00:21:26,680 --> 00:21:27,720 Oh. Yep. (LAUGHS) 479 00:21:27,720 --> 00:21:30,240 MELISSA: Oh! Look at the stretch! JOCK: Ye-es! 480 00:21:30,240 --> 00:21:32,000 (LAUGHS) (LAUGHS) 481 00:21:33,520 --> 00:21:35,040 There's some cheese in there. ANDY: Oh! 482 00:21:35,040 --> 00:21:37,960 Christina, can you do an extra one for me, please? 483 00:21:37,960 --> 00:21:39,480 Sure. JOCK: Awesome. 484 00:21:39,480 --> 00:21:42,000 You're really going hard on the fill as well. You're not shying back. 485 00:21:42,000 --> 00:21:43,960 I'm, like...you know what, I'm just gonna give you guys... 486 00:21:43,960 --> 00:21:45,400 This is gonna be the make-or-break. 487 00:21:45,400 --> 00:21:46,560 Can you close it? Do you know what? 488 00:21:46,560 --> 00:21:48,680 When I close it, it's probably gonna go everywhere, but... 489 00:21:48,680 --> 00:21:50,880 ..you know what, let's just go nuts. 490 00:21:53,360 --> 00:21:57,240 I over-filled it. (BOTH LAUGH) 491 00:21:57,240 --> 00:22:01,160 ANDY: Oh! (LAUGHS) (CHRISTINA LAUGHS) 492 00:22:01,160 --> 00:22:02,240 That's gold. 493 00:22:02,240 --> 00:22:06,280 OK. Well, it's in. So now you've just got to cross fingers. 494 00:22:06,280 --> 00:22:08,240 I'm digging it. I'm digging it. 495 00:22:08,240 --> 00:22:10,160 It's...so messy, 496 00:22:10,160 --> 00:22:14,080 but it's cooking away, so I'm going to let it do its thing. 497 00:22:14,080 --> 00:22:15,480 Let the baby sleep. (LAUGHS) 498 00:22:15,480 --> 00:22:18,480 You're doing OK, Sashi? Yep, yep. I'm good. 499 00:22:19,720 --> 00:22:22,040 Have a look at both of the teams helping each other now. 500 00:22:22,040 --> 00:22:23,560 Like, they're all jumping in... 501 00:22:23,560 --> 00:22:25,440 I love that. ..trying to save the team, right? 502 00:22:25,440 --> 00:22:26,600 The first time we've seen it. Yep. 503 00:22:26,600 --> 00:22:27,600 I'm loving it. Yep. Yeah. 504 00:22:27,600 --> 00:22:29,000 Christina, are you happy with those ones? 505 00:22:29,000 --> 00:22:31,640 What...whatever you've got. Yeah. Thank you so much. You're amazing. 506 00:22:31,640 --> 00:22:33,880 (BOTH LAUGH) Alright. 507 00:22:33,880 --> 00:22:35,800 Sashi, come here. Butter. Butter. 508 00:22:35,800 --> 00:22:38,440 Max, you got time for another bite? MAX: Yep. 509 00:22:38,440 --> 00:22:41,520 JENN: If I have to back up, bread or croissant? 510 00:22:41,520 --> 00:22:43,720 You handing out little testers? Yeah. 511 00:22:43,720 --> 00:22:45,800 Are you happy? Oh. 512 00:22:45,800 --> 00:22:47,320 Here. One for you. Thank you. 513 00:22:47,320 --> 00:22:48,320 (LAUGHS) 514 00:22:48,320 --> 00:22:50,080 I thought that was gonna be, like, just rice 515 00:22:50,080 --> 00:22:52,840 as the bread - that's what's in there? 516 00:22:52,840 --> 00:22:55,280 I really want this to work. ANDY: Mmm. 517 00:22:55,280 --> 00:22:57,080 It's good, but I reckon if this works... 518 00:22:57,080 --> 00:22:58,240 The...yep. 519 00:22:58,240 --> 00:23:00,160 I want it... ..it'll be a game changer. ..I want it to work. 520 00:23:00,160 --> 00:23:01,880 I need it to work. Mm-hm. 521 00:23:03,560 --> 00:23:04,960 MELANIE: You might be pushing it, Jenn. 522 00:23:04,960 --> 00:23:07,800 JENN: I've got to pull out all stops. I want to save my team. 523 00:23:07,800 --> 00:23:10,800 I don't want anyone to go home. I'm not ready for that yet. 524 00:23:10,800 --> 00:23:14,320 I was imagining the rice would crisp up really fast in the jaffle maker, 525 00:23:14,320 --> 00:23:18,400 but I don't know if that's gonna be in time. 526 00:23:30,440 --> 00:23:32,960 and I want them full of toasties in three minutes. 527 00:23:32,960 --> 00:23:34,680 ANDY: Come on, guys! 528 00:23:34,680 --> 00:23:36,520 Come on, guys! 529 00:23:36,520 --> 00:23:39,240 Ooh, Nelly! It's cooking. 530 00:23:39,240 --> 00:23:40,240 Is it soft? 531 00:23:40,240 --> 00:23:41,520 Yeah, it is. 532 00:23:41,520 --> 00:23:43,120 Mate, strain it off. DANIEL: Beauty! 533 00:23:43,120 --> 00:23:44,960 (LAUGHS) Yes! 534 00:23:48,000 --> 00:23:49,640 ALVIN: Minoli? MINOLI: Yeah? 535 00:23:49,640 --> 00:23:52,160 That smells so good. (LAUGHS) Oh! Thanks, man. 536 00:23:52,160 --> 00:23:54,960 MINOLI: Everyone in the Favourites team really want to win. 537 00:23:54,960 --> 00:23:56,440 Uh...tongs, tongs, tongs. 538 00:23:56,440 --> 00:23:57,560 Alvin, I'm using your tongs. 539 00:23:57,560 --> 00:23:59,680 ALVIN: Use my tongs. OK. 540 00:23:59,680 --> 00:24:02,960 MINOLI: And we're all starting to plate up. 541 00:24:02,960 --> 00:24:04,320 Oh, so hot! 542 00:24:04,320 --> 00:24:06,440 MINOLI: I've made chicken curry and potatoes in a jaffle, 543 00:24:06,440 --> 00:24:09,640 and I'm feeling good about my jaffle. 544 00:24:09,640 --> 00:24:10,640 It looks glorious. 545 00:24:10,640 --> 00:24:12,560 WOMAN: Oh, yum! 546 00:24:12,560 --> 00:24:15,160 MINOLI: The filling is so yummy, but I haven't tried it as a whole, 547 00:24:15,160 --> 00:24:19,840 so I'm really hoping that the balance of filling, which is like this, 548 00:24:19,840 --> 00:24:22,080 to the bread, is perfect. 549 00:24:24,720 --> 00:24:27,760 I need to do some exercises. I know. 550 00:24:27,760 --> 00:24:30,000 (LAUGHS) Start breathing exercises now. 551 00:24:30,000 --> 00:24:34,120 Start stretching. (BREATHES DEEPLY) 552 00:24:35,800 --> 00:24:37,040 MAN: Let's plate up, guys. 553 00:24:37,040 --> 00:24:39,640 No sandwich gets left behind. (LAUGHTER) 554 00:24:39,640 --> 00:24:40,960 Not on my watch. 555 00:24:42,760 --> 00:24:43,840 Ah! 556 00:24:45,120 --> 00:24:46,640 Here we go! 557 00:24:46,640 --> 00:24:48,200 HARRY: As I've been cooking, I've been tasting 558 00:24:48,200 --> 00:24:49,440 my Big Mac mushroom jaffle. 559 00:24:49,440 --> 00:24:50,440 So close. 560 00:24:50,440 --> 00:24:53,040 HARRY: I think it tastes like a Big Mac, and... 561 00:24:53,040 --> 00:24:55,360 ..I'm really hoping that the judges taste that too. 562 00:24:55,360 --> 00:24:57,520 WOMAN: Whoo-hoo! 563 00:24:57,520 --> 00:25:00,440 One minute to go! MAN: Come on! 564 00:25:02,560 --> 00:25:04,680 WOMAN: What do you reckon? MAN: That looks good. 565 00:25:19,560 --> 00:25:22,240 CHRISTINA: Do you know what? I'm gonna open mine now. MICHAEL: Go on. 566 00:25:22,240 --> 00:25:24,400 CHRISTINA: It's the moment of truth. 567 00:25:24,400 --> 00:25:28,560 I have to pop that sucker open and see if it's all stuck together. 568 00:25:31,520 --> 00:25:33,040 (LAUGHS AND CLAPS) 569 00:25:33,040 --> 00:25:35,720 MICHAEL: (LAUGHS) Hey! 570 00:25:35,720 --> 00:25:37,920 Yes! Oh, just got a chilli in my eye. 571 00:25:37,920 --> 00:25:40,120 (LAUGHS) (LAUGHS) 572 00:25:40,120 --> 00:25:42,480 CHRISTINA: OK, Michael, might need your help. I need to take it out. 573 00:25:42,480 --> 00:25:44,920 MICHAEL: Yep. CHRISTINA: But I'm shaking too much. 574 00:25:44,920 --> 00:25:46,160 MICHAEL: Let's do it. CHRISTINA: OK. 575 00:25:46,160 --> 00:25:47,640 You trust me? Yes. Always. 576 00:25:47,640 --> 00:25:50,520 CHRISTINA: I have my plate there waiting to...to catch 577 00:25:50,520 --> 00:25:53,000 the...the baby as she falls out. 578 00:25:53,000 --> 00:25:54,160 OK. MICHAEL: Alright. Here we go. 579 00:25:54,160 --> 00:25:55,720 CHRISTINA: OK. MICHAEL: Ready? 580 00:25:55,720 --> 00:25:58,480 CHRISTINA: It's worked. He got it out in one piece. 581 00:25:58,480 --> 00:26:01,520 Michael is the most amazing person on the planet right now! 582 00:26:01,520 --> 00:26:04,360 I cannot believe that I've somehow pulled this off. 583 00:26:04,360 --> 00:26:07,200 (LAUGHS) This is crazy. 584 00:26:07,200 --> 00:26:08,680 Oh! What have I done? 585 00:26:08,680 --> 00:26:11,480 Alright, it's toastie time in 10! 586 00:26:11,480 --> 00:26:13,720 JUDGES: Nine! Eight! 587 00:26:13,720 --> 00:26:15,200 Seven! Six! 588 00:26:15,200 --> 00:26:17,480 Five! Four! 589 00:26:17,480 --> 00:26:19,680 Three! Two! One! 590 00:26:19,680 --> 00:26:21,720 That's it! Get 'em out! 591 00:26:21,720 --> 00:26:23,240 Whoo! Whoo-hoo! 592 00:26:23,240 --> 00:26:25,800 Whoo-hoo! That was so good! 593 00:26:25,800 --> 00:26:27,200 (LAUGHS) 594 00:26:27,200 --> 00:26:29,840 Oh, my God! 595 00:26:31,560 --> 00:26:33,320 Thank you so much. Well done. My pleasure. 596 00:26:33,320 --> 00:26:35,080 You saved me. You saved me. That's OK. 597 00:26:35,080 --> 00:26:37,040 We're a team, right? We're a team. Yeah. Team. 598 00:26:38,040 --> 00:26:39,480 Yes! Uh! 599 00:26:39,480 --> 00:26:41,280 Good job, guys. Thanks for helping me with the butter. 600 00:26:41,280 --> 00:26:42,600 Oh, you're welcome! 601 00:26:42,600 --> 00:26:45,520 I know butter. I can do butter. (LAUGHS) 602 00:26:47,400 --> 00:26:50,400 Alright, guys, bring 'em down! Let's go! 603 00:26:53,120 --> 00:26:55,680 I am happy with the jaffle. It's golden brown. 604 00:26:55,680 --> 00:26:57,280 WOMAN: Oh! Not too shabby. 605 00:26:57,280 --> 00:27:01,040 JENN: But taking my jaffle down, it feels like, you know, 606 00:27:01,040 --> 00:27:03,560 when you bring your dog to the dog park. 607 00:27:03,560 --> 00:27:06,080 My jaffle is not as pretty as the other jaffles out there, 608 00:27:06,080 --> 00:27:09,120 but I know that it's my jaffle. 609 00:27:09,120 --> 00:27:10,440 You know what? It tastes good. 610 00:27:10,440 --> 00:27:12,720 God, they all look so good. 611 00:27:13,720 --> 00:27:17,800 Oh, my God! Jeez! 612 00:27:17,800 --> 00:27:21,240 WOMAN: What is going on?! This is crazy. 613 00:27:24,120 --> 00:27:25,240 Like, we all know, 614 00:27:25,240 --> 00:27:28,640 Jock is a bottomless pit when it comes to eating, right? 615 00:27:28,640 --> 00:27:30,800 That's all pasta? That's all pasta. 616 00:27:30,800 --> 00:27:34,720 WOMAN: But there's 22 jaffles that the judges have to eat. 617 00:27:34,720 --> 00:27:37,040 Like...this is like an eating competition. 618 00:27:38,560 --> 00:27:40,880 MAN: I want this. WOMAN: That looks gorgeous. 619 00:27:42,200 --> 00:27:44,440 (SIGHS) 620 00:27:44,440 --> 00:27:46,680 Looks yum, guys. Sick. 621 00:27:46,680 --> 00:27:48,080 Alright. Let's taste. 622 00:27:50,000 --> 00:27:52,920 There are 22 jaffles here. We're going to taste 'em all. 623 00:27:52,920 --> 00:27:54,360 And the ones that we like, 624 00:27:54,360 --> 00:27:57,520 we're going to move to this short-list table. 625 00:27:59,600 --> 00:28:01,040 Mm-hm. 626 00:28:04,560 --> 00:28:06,480 WOMAN: Oh! 627 00:28:07,560 --> 00:28:10,800 JENN: Mel makes her way to my crispy rice bulgogi jaffle. 628 00:28:10,800 --> 00:28:15,600 I'm just praying again to the jaffle gods that it'll hold its shape. 629 00:28:15,600 --> 00:28:16,600 It held. 630 00:28:21,800 --> 00:28:22,880 Jenn? JENN: Yes. 631 00:28:22,880 --> 00:28:25,280 What's the final...configuration? 632 00:28:25,280 --> 00:28:28,280 Um, rice, cheese, kimchi and bulgogi. 633 00:28:33,480 --> 00:28:36,680 (CHEERING AND APPLAUSE) Oh, we've got a mover! 634 00:28:36,680 --> 00:28:40,360 JENN: She likes it. Mel puts it on the short-list table. 635 00:28:40,360 --> 00:28:41,920 Yeah. 636 00:28:41,920 --> 00:28:45,920 I love the richness of the pork AND rice. Genius. 637 00:28:45,920 --> 00:28:49,000 You get the crunchy, you get the chewy, in a different way to bread. 638 00:28:49,000 --> 00:28:51,280 Yeah. It's...it's genius. 639 00:28:51,280 --> 00:28:52,640 (LAUGHS) 640 00:28:52,640 --> 00:28:54,720 JOCK: If you want to be the one that takes your team into safety, 641 00:28:54,720 --> 00:28:59,080 you have to be unusual or different or absolutely amazing. 642 00:28:59,080 --> 00:29:01,120 (LAUGHS) Yes! (APPLAUSE) 643 00:29:01,120 --> 00:29:03,560 JENN: My scruffy little jaffle, 644 00:29:03,560 --> 00:29:07,480 he might not look great, but he does taste good. (LAUGHS) 645 00:29:07,480 --> 00:29:10,720 Good job. Nice work, Jenn. 646 00:29:11,840 --> 00:29:14,120 MINOLI: So the Fans get picked first, and... 647 00:29:14,120 --> 00:29:18,720 ..I want my plate to be on that finalist table. 648 00:29:20,440 --> 00:29:22,520 Oh! 649 00:29:22,520 --> 00:29:24,240 Please. 650 00:29:24,240 --> 00:29:28,520 MINOLI: So I'm watching my chicken curry and potato jaffle like a hawk. 651 00:29:31,920 --> 00:29:33,880 Oh, my God. 652 00:29:33,880 --> 00:29:37,760 MINOLI: And I'm, like, "Please pick up my plate." 653 00:29:37,760 --> 00:29:40,120 Mino...Minoli. ANDY: Minoli? 654 00:29:40,120 --> 00:29:41,280 Minoli! 655 00:29:41,280 --> 00:29:44,120 Oh! (APPLAUSE) 656 00:29:44,120 --> 00:29:46,280 Minoli! 657 00:29:46,280 --> 00:29:47,760 (GASPS) Whoo-hoo! 658 00:29:47,760 --> 00:29:48,880 You know what? 659 00:29:48,880 --> 00:29:50,240 Whatever happens today, 660 00:29:50,240 --> 00:29:55,160 I'm just happy that my jaffle was worthy of that second tier. 661 00:29:55,160 --> 00:29:57,440 ANDY: Chicken potato curry, eh? 662 00:29:58,440 --> 00:30:01,800 To get that much flavour inside a jaffle is epic. 663 00:30:01,800 --> 00:30:03,320 Slaps you about the chops. 664 00:30:03,320 --> 00:30:06,760 It's that stamp that you put on all of your food. 665 00:30:06,760 --> 00:30:11,720 MELISSA: It's like the spirit of a curry puff but in jaffle form. 666 00:30:11,720 --> 00:30:12,720 Loved it. 667 00:30:12,720 --> 00:30:14,400 Oh! In my top 10 ever, I reckon. 668 00:30:14,400 --> 00:30:18,880 Go, girl! You got it! Yeah! (APPLAUSE) 669 00:30:18,880 --> 00:30:24,320 I'm, like, "OK. Maybe we're in with a chance to win this." 670 00:30:28,320 --> 00:30:30,680 Put your pickle on! Put your pickle on! 671 00:30:30,680 --> 00:30:32,320 (CLICKS TONGUE) 672 00:30:32,320 --> 00:30:33,600 MAN: Get your pickle on. 673 00:30:34,880 --> 00:30:36,200 MELISSA: This is...? Big Mac mushrooms. 674 00:30:36,200 --> 00:30:38,440 Big Mac mushrooms. (LAUGHTER) 675 00:30:38,440 --> 00:30:40,360 Do you know how many Big Macs I've eaten in my life? 676 00:30:40,360 --> 00:30:42,520 HARRY: (LAUGHS) Yeah. Probably a few. 677 00:30:49,720 --> 00:30:51,720 Phenomenal. Phenomenal? 678 00:30:51,720 --> 00:30:53,240 Mmm. Get it up there. 679 00:30:53,240 --> 00:30:56,520 (CHEERING AND APPLAUSE) 680 00:31:00,200 --> 00:31:02,560 MELISSA: Harry. You definitely delivered. 681 00:31:02,560 --> 00:31:05,240 You know, it was meaty, it was substantial. 682 00:31:05,240 --> 00:31:06,840 And then the sweet pickle was the visual cue 683 00:31:06,840 --> 00:31:09,960 but also the palate cue as well, to...to bring us that authenticity. 684 00:31:09,960 --> 00:31:12,600 So, well done. HARRY: Thank you. 685 00:31:12,600 --> 00:31:13,720 (CHEERING AND APPLAUSE) Thanks. 686 00:31:13,720 --> 00:31:15,960 HARRY: I'm so relieved. 687 00:31:15,960 --> 00:31:18,760 The judges agree that it tastes like a Big Mac. 688 00:31:18,760 --> 00:31:21,520 It's up there now, and I'm hoping that it's the dish of the day. 689 00:31:21,520 --> 00:31:23,800 Thank you. (LAUGHS) 690 00:31:30,320 --> 00:31:36,400 Jock's tasting my smokey baked bean toastie pie/jaffle. (LAUGHS) 691 00:31:36,400 --> 00:31:38,960 Um, and that makes me pretty nervous. 692 00:31:41,120 --> 00:31:45,160 Matt? (CHEERING AND APPLAUSE) 693 00:31:45,160 --> 00:31:49,800 MATT: And it's wound up on the short-list table, and I am stoked. 694 00:31:49,800 --> 00:31:51,760 MELISSA: Getting crowded at the top. 695 00:31:51,760 --> 00:31:53,720 Mmm. It's old-school but better. 696 00:31:53,720 --> 00:31:55,120 Yeah, better. 697 00:31:55,120 --> 00:31:56,120 ANDY: What's in that? 698 00:31:56,120 --> 00:31:58,160 MATT: So I basically made, like, smokey baked beans, chorizo, 699 00:31:58,160 --> 00:32:00,880 mozzarella, paprika, spices. 700 00:32:00,880 --> 00:32:02,760 Very rarely, Matt, in this competition 701 00:32:02,760 --> 00:32:04,680 do I get reminded of something from my childhood. 702 00:32:04,680 --> 00:32:07,680 You know, Dad could cook two dishes and Mum can't boil water. 703 00:32:07,680 --> 00:32:09,160 Love you, Mum. 704 00:32:09,160 --> 00:32:11,560 Um...so... Oh-ho! Mum! ..we had toasties. 705 00:32:11,560 --> 00:32:15,200 And it was...it was baked beans and cheese or spaghetti and cheese. 706 00:32:15,200 --> 00:32:16,520 And there it is. 707 00:32:16,520 --> 00:32:19,280 But just done on another level. 708 00:32:19,280 --> 00:32:25,000 JOCK: The chorizo fat just takes the entire thing to another level. 709 00:32:25,000 --> 00:32:27,680 It's right up there. That's right up at the top today, mate. 710 00:32:27,680 --> 00:32:29,560 Well done, mate. Thank you. 711 00:32:29,560 --> 00:32:31,120 (APPLAUSE) Thanks. 712 00:32:31,120 --> 00:32:34,400 Yes. Believe in the beans! 713 00:32:37,120 --> 00:32:39,960 I'm gonna try lobster caviar just 'cause. 714 00:32:41,760 --> 00:32:43,720 MELISSA: You only live once, Michael. 715 00:32:43,720 --> 00:32:45,800 Yeah. (LAUGHS) 716 00:32:52,880 --> 00:32:55,520 Mate, lobster overcooked. 717 00:32:55,520 --> 00:32:57,000 From the double cook. 718 00:32:57,000 --> 00:32:58,520 It was nearly like you didn't even need 719 00:32:58,520 --> 00:33:00,280 to cook the lobster the first time. 720 00:33:01,920 --> 00:33:04,120 Caviar's great. (LAUGHS) 721 00:33:04,120 --> 00:33:05,840 (LAUGHTER) 722 00:33:17,760 --> 00:33:19,000 JOCK: Christina. 723 00:33:19,000 --> 00:33:20,040 Christina! No! 724 00:33:20,040 --> 00:33:21,840 Oh, yes! 725 00:33:21,840 --> 00:33:23,280 (APPLAUSE) 726 00:33:25,160 --> 00:33:28,480 CHRISTINA: I basically did a pasta-bake mac and cheese. 727 00:33:28,480 --> 00:33:32,360 JOCK: It looks like the perfect jaffle, 728 00:33:32,360 --> 00:33:33,560 like, the perfect square shape, 729 00:33:33,560 --> 00:33:36,400 and, of course, there is no bread on there. 730 00:33:36,400 --> 00:33:40,200 Once you get inside it, al dente pasta inside a jaffle? 731 00:33:40,200 --> 00:33:42,840 Come on! (LAUGHTER) 732 00:33:42,840 --> 00:33:44,240 ANDY: Smashed it. 733 00:33:44,240 --> 00:33:45,440 Oh, thank you. JOCK: Well done. 734 00:33:45,440 --> 00:33:49,000 Thank...thank you so much. (LAUGHS) (APPLAUSE) 735 00:33:50,000 --> 00:33:51,240 What did you end up going with, Mindy? 736 00:33:51,240 --> 00:33:52,560 Mutabar. 737 00:33:52,560 --> 00:33:54,200 I knew you were gonna bring us flavour. 738 00:33:54,200 --> 00:33:57,400 The turmeric-stained bread just immediately stood out. 739 00:33:57,400 --> 00:33:59,480 Like, it was, like, glowing. (APPLAUSE) 740 00:34:00,480 --> 00:34:01,480 JOCK: Steph. 741 00:34:01,480 --> 00:34:05,560 STEPH: I made a satay chicken with peanut chilli sauce. 742 00:34:05,560 --> 00:34:08,360 MELISSA: It's street food turned on its head 743 00:34:08,360 --> 00:34:11,480 and then turned back on its head by being a jaffle. 744 00:34:11,480 --> 00:34:12,920 I loved it. ANDY: Well done, Steph. 745 00:34:12,920 --> 00:34:15,120 (APPLAUSE) 746 00:34:15,120 --> 00:34:16,680 Oh, the late mail. Sarah? 747 00:34:16,680 --> 00:34:20,080 Yay! Yes, Sarah! 748 00:34:20,080 --> 00:34:22,840 ANDY: Sarah. The corn and cheese Mumbai special. 749 00:34:22,840 --> 00:34:26,120 The sweetness of the corn, the sweetness of the date, 750 00:34:26,120 --> 00:34:27,200 it's very complex. 751 00:34:27,200 --> 00:34:28,200 Thank you. Yes! 752 00:34:28,200 --> 00:34:29,320 (APPLAUSE) Thank you. 753 00:34:37,960 --> 00:34:39,240 ANDY: Mel. 754 00:34:39,240 --> 00:34:41,280 Put Sashi's over. I was just leaving that there for you guys. 755 00:34:41,280 --> 00:34:43,240 I was just, like, "Why is this still here?" 756 00:34:43,240 --> 00:34:46,400 Yeah, Sashi! (APPLAUSE) 757 00:34:47,960 --> 00:34:52,040 You know, actually, I was, like... (LAUGHS) ..was that something wrong? 758 00:34:52,040 --> 00:34:55,000 Sashi. Talk us about... (LAUGHS) I can't... 759 00:34:55,000 --> 00:34:57,640 Talk us about. (LAUGHTER) 760 00:34:59,280 --> 00:35:02,520 I'm...I am bread-drunk right now. (LAUGHS) 761 00:35:02,520 --> 00:35:05,520 Sashi, tell us about your jaffle. 762 00:35:05,520 --> 00:35:10,320 SASHI: I've made a tandoori jaffle with coriander chutney. 763 00:35:10,320 --> 00:35:12,520 MELISSA: That was a lot to achieve in 45 minutes, 764 00:35:12,520 --> 00:35:15,120 but you managed to pack such a punch, 765 00:35:15,120 --> 00:35:17,960 and then the choice of cheeses, the bite and the stretch. 766 00:35:17,960 --> 00:35:20,120 SASHI: Yes. MELISSA: That's jaffle 101. 767 00:35:20,120 --> 00:35:21,680 MAN: Yeah, Sashi. (APPLAUSE) 768 00:35:27,040 --> 00:35:32,240 Well done, everybody. That was an incredible tasting. 769 00:35:36,880 --> 00:35:39,160 And of the nine on the short-list table, 770 00:35:39,160 --> 00:35:41,480 we've narrowed it down... 771 00:35:41,480 --> 00:35:42,760 ..to just one. 772 00:35:42,760 --> 00:35:44,000 Oh! 773 00:35:45,280 --> 00:35:48,600 ANDY: And they've saved their whole team 774 00:35:48,600 --> 00:35:52,280 from round two in the elimination. 775 00:35:53,280 --> 00:35:54,920 So... 776 00:35:54,920 --> 00:35:58,840 ..jaffle of the day goes to... 777 00:36:14,080 --> 00:36:17,120 ..jaffle of the day... 778 00:36:17,120 --> 00:36:18,360 ..goes to... 779 00:36:22,040 --> 00:36:23,200 ..Minoli. 780 00:36:23,200 --> 00:36:26,200 (CHEERING) 781 00:36:29,200 --> 00:36:31,840 (SQUEALS) 782 00:36:31,840 --> 00:36:34,600 Oh! Oh, my gosh. 783 00:36:35,600 --> 00:36:37,760 I've saved my team. 784 00:36:37,760 --> 00:36:40,520 And I'm not going home first. 785 00:36:40,520 --> 00:36:42,200 (APPLAUSE) 786 00:36:42,200 --> 00:36:44,000 All of the chaos paid off. 787 00:36:44,000 --> 00:36:47,600 (LAUGHS) I'm so happy that our whole team's saved, and, you know, 788 00:36:47,600 --> 00:36:49,720 Sarah gave me a little bit of butter, 789 00:36:49,720 --> 00:36:53,640 and Alvin gave me something else, so we worked...yeah. 790 00:36:53,640 --> 00:36:55,520 I'm happy. Team effort. 791 00:36:55,520 --> 00:36:57,520 Nice work. 792 00:36:57,520 --> 00:37:00,680 Favourites, you guys are all safe. 793 00:37:00,680 --> 00:37:02,800 Head on up there with your teammate. 794 00:37:02,800 --> 00:37:05,760 JOCK: Well done. Aw! 795 00:37:05,760 --> 00:37:07,720 Get in there, guys. 796 00:37:07,720 --> 00:37:10,360 I'm disappointed 797 00:37:10,360 --> 00:37:13,760 that the Fans are going into round two of eliminations. 798 00:37:13,760 --> 00:37:17,440 We've really bonded as a team. We've lifted each other up. 799 00:37:17,440 --> 00:37:20,600 And now we're competing against each other. 800 00:37:20,600 --> 00:37:23,360 Alright, Fans, in round two, 801 00:37:23,360 --> 00:37:27,880 we want you to bring us a dish that changed your life... 802 00:37:29,080 --> 00:37:33,640 ..that led you to be who and where you are today. 803 00:37:33,640 --> 00:37:35,200 All of us have got one. 804 00:37:35,200 --> 00:37:38,200 We want to see yours in round two. 805 00:37:39,840 --> 00:37:42,600 The dish that changed my life was season four, the finale dish. 806 00:37:42,600 --> 00:37:46,280 The Gaytime Goes Nuts, by Christine Manfield, it changed my life. 807 00:37:46,280 --> 00:37:47,960 CHRISTINE MANFIELD: It's the Gaytime Goes Nuts. 808 00:37:47,960 --> 00:37:50,000 CONTESTANTS: Oh! 809 00:37:50,000 --> 00:37:52,400 ANDY: Like when you go from an apprentice electrician 810 00:37:52,400 --> 00:37:56,120 to somehow lifting the trophy that everyone wants. 811 00:37:57,120 --> 00:38:00,120 Like, I'd have to do that dish. 812 00:38:02,960 --> 00:38:05,280 The first dish I ever reviewed. 813 00:38:05,280 --> 00:38:09,080 It was a very simple dish from a restaurant in Sydney called Bodega, 814 00:38:09,080 --> 00:38:10,560 and it was called fish fingers. 815 00:38:10,560 --> 00:38:11,720 (LAUGHTER) Wow! 816 00:38:11,720 --> 00:38:14,320 MELISSA: And I can still taste it now. 817 00:38:14,320 --> 00:38:15,800 And it really did change my life, 818 00:38:15,800 --> 00:38:19,200 because it set me on the course that I am on today. 819 00:38:19,200 --> 00:38:23,560 The dish that changed my life is haricots verts, 820 00:38:23,560 --> 00:38:25,240 green beans, simple side of green beans. 821 00:38:25,240 --> 00:38:28,520 It was the first thing that I got taught how to make 822 00:38:28,520 --> 00:38:30,320 in a professional kitchen. 823 00:38:30,320 --> 00:38:33,440 I remember it like it was yesterday. 824 00:38:33,440 --> 00:38:35,840 Because that was the moment when I decided I wanted to be a chef. 825 00:38:36,840 --> 00:38:40,160 Bring us that dish for you. 826 00:38:41,160 --> 00:38:42,760 Harry. 827 00:38:42,760 --> 00:38:45,760 You've got a shiny immunity pin clipped to your apron. 828 00:38:45,760 --> 00:38:48,840 You can play it at any point of the cook 829 00:38:48,840 --> 00:38:51,520 right up to the very last second. 830 00:38:51,520 --> 00:38:55,200 But as soon as the time runs out, it's obviously no longer an option. 831 00:38:55,200 --> 00:38:58,160 We'll taste your dish and you could possibly go home. 832 00:38:58,160 --> 00:39:00,360 Yep. 833 00:39:00,360 --> 00:39:01,520 Fans. 834 00:39:01,520 --> 00:39:05,120 You have 75 minutes to bring us your dish. 835 00:39:07,080 --> 00:39:09,080 Your time starts... 836 00:39:10,200 --> 00:39:11,640 ..now. 837 00:39:11,640 --> 00:39:13,680 (CHEERING AND APPLAUSE) 838 00:39:14,680 --> 00:39:16,520 Go, guys! Go! 839 00:39:16,520 --> 00:39:18,040 Whoo! 840 00:39:19,680 --> 00:39:21,920 Whoo! I lost a quail. 841 00:39:26,720 --> 00:39:29,800 Round one was a lot of fun, 842 00:39:29,800 --> 00:39:31,440 but round two is terrifying, 843 00:39:31,440 --> 00:39:33,440 that one of us will be going home. 844 00:39:33,440 --> 00:39:35,640 I'm just gonna keep fighting. 845 00:39:35,640 --> 00:39:39,040 When I think about dishes that changed my life, 846 00:39:39,040 --> 00:39:40,440 I think of celebrations. 847 00:39:40,440 --> 00:39:43,840 Um, and so I automatically go to cake. 848 00:39:43,840 --> 00:39:47,320 Go, Steph! Those strawberries, they're huge! 849 00:39:47,320 --> 00:39:50,640 They're huge strawberries. 850 00:39:50,640 --> 00:39:55,760 So I'm gonna make a Japanese-style cake with yuzu curd and some jam. 851 00:39:55,760 --> 00:39:57,320 STEPH: I'm slightly worried. 852 00:39:57,320 --> 00:39:59,960 Last time I made a cake in this kitchen... 853 00:39:59,960 --> 00:40:00,960 No! 854 00:40:00,960 --> 00:40:02,800 ..it collapsed and it did the mudslide. 855 00:40:02,800 --> 00:40:06,160 Oh, my God! (GASPS) Oh, no! What has she done? 856 00:40:06,160 --> 00:40:09,280 So I need to get the sponges into the oven as soon as possible, 857 00:40:09,280 --> 00:40:12,320 so then I can cool it before assembly. 858 00:40:12,320 --> 00:40:15,080 TOMMY: Steph. Can you rub your belly at the same time? 859 00:40:15,080 --> 00:40:16,880 (LAUGHS) 860 00:40:16,880 --> 00:40:18,960 With my head? 861 00:40:20,160 --> 00:40:22,760 ANDY: Yeah, I've got high expectations, because... 862 00:40:22,760 --> 00:40:24,840 ..every time we've asked to pull on those emotions, 863 00:40:24,840 --> 00:40:27,200 the food's 50% better than what it normally is. 864 00:40:27,200 --> 00:40:31,000 Yeah, totally, and I think today's the first day where we see 865 00:40:31,000 --> 00:40:33,720 the mental pressure that is MasterChef. 866 00:40:33,720 --> 00:40:35,280 But they need to park that... MELISSA: Yep. 867 00:40:35,280 --> 00:40:36,920 ..and get on with cooking, right? 868 00:40:36,920 --> 00:40:39,360 That emotion, or that dish, is nothing 869 00:40:39,360 --> 00:40:41,160 if you can't deal with the pressure. 870 00:40:44,080 --> 00:40:48,080 I'm cooking tarkari, lamb tarkari. 871 00:40:48,080 --> 00:40:50,600 It's a traditional dish. 872 00:40:50,600 --> 00:40:53,920 This is something my grandma used to make in very special occasions. 873 00:40:53,920 --> 00:40:56,800 And when I cook this dish, 874 00:40:56,800 --> 00:40:58,720 I feel connected to my culture. 875 00:40:58,720 --> 00:41:02,000 ALI: When I was a kid, as a treat, what we'd do as a family 876 00:41:02,000 --> 00:41:05,480 was we'd drive to Glasgow and we'd go to a curry house, 877 00:41:05,480 --> 00:41:08,120 and we'd order fish pakora - it was our favourite - 878 00:41:08,120 --> 00:41:12,200 and the memory of it is what motivates me to cook now. 879 00:41:12,200 --> 00:41:14,360 Oh, here you are. 880 00:41:14,360 --> 00:41:17,880 So today I'm making, uh, sweet chilli coconut crab. 881 00:41:17,880 --> 00:41:20,280 It's, um, something that a lot of Darwin people often have. 882 00:41:20,280 --> 00:41:22,920 All that sort of catching and cooking mentality 883 00:41:22,920 --> 00:41:25,520 was what really got me into cooking in the first place. 884 00:41:26,640 --> 00:41:28,960 MICHAEL: There should be a pumpkin knife that's like a samurai sword. 885 00:41:28,960 --> 00:41:31,360 Yes! You have to hold it with two hands. 886 00:41:31,360 --> 00:41:33,040 (MAKES WHOOSHING SOUND) (LAUGHS) 887 00:41:33,040 --> 00:41:36,440 15 minutes down. One hour to go. Oh! 888 00:41:36,440 --> 00:41:39,240 Come on, guys! Come on, Ali! Come on, Keyma! 889 00:41:39,240 --> 00:41:42,520 I forgot our garlic. 890 00:41:46,800 --> 00:41:49,800 MINDY: How you going, Chris? BILLIE: Aw! (LAUGHS) 891 00:41:49,800 --> 00:41:52,400 MINDY: You're doing really, really well. 892 00:41:52,400 --> 00:41:54,280 Oh, his hands are shaking. Oh, God. I just want to hug him. 893 00:41:54,280 --> 00:41:56,880 He's so adorable. Um, he's shaking. Oh! 894 00:41:56,880 --> 00:41:58,040 CHRIS: It's feeling really tense. 895 00:41:58,040 --> 00:41:59,880 We've come from 896 00:41:59,880 --> 00:42:01,760 the high of a team challenge 897 00:42:01,760 --> 00:42:03,640 and working together and helping each other out 898 00:42:03,640 --> 00:42:07,960 to now going against each other to survive another week. 899 00:42:07,960 --> 00:42:09,560 MELISSA: You OK? Come here. 900 00:42:09,560 --> 00:42:12,640 Oh. Thank you. Can see your hands are shaking. 901 00:42:12,640 --> 00:42:14,200 It's my way. It's alright. 902 00:42:14,200 --> 00:42:15,200 Thanks, Mel. 903 00:42:15,200 --> 00:42:18,880 Just...breathe, OK? Thank you. 904 00:42:18,880 --> 00:42:22,960 So, I'm making a crispy noodle, mi xao gion, in Vietnamese. 905 00:42:22,960 --> 00:42:25,080 One of my favourite things eating growing up and just... Yeah. 906 00:42:25,080 --> 00:42:26,840 ..fond memories of this dish. 907 00:42:26,840 --> 00:42:28,520 I grew up not seeing Dad that often, but when we... 908 00:42:28,520 --> 00:42:30,480 Yep. ..did manage to spend time together on the weekend... 909 00:42:30,480 --> 00:42:31,480 Yep. 910 00:42:31,480 --> 00:42:33,160 ..we'd go every Sunday to this shop in Footscray. 911 00:42:33,160 --> 00:42:34,480 We didn't know the name of the shop. 912 00:42:34,480 --> 00:42:36,520 It was green, so we just called it Green Shop. 913 00:42:36,520 --> 00:42:38,480 And it was just, like, "Oh, we're going to Green Shop today? 914 00:42:38,480 --> 00:42:39,800 "Yep. Mi xao gion. Crispy noodles." 915 00:42:39,800 --> 00:42:43,000 Fantastic. You've got this, Chris! 916 00:42:43,000 --> 00:42:45,680 CHRIS: This dish reminds me of spending time with my family, 917 00:42:45,680 --> 00:42:50,040 and I really want to make my dad proud of me. 918 00:42:50,040 --> 00:42:53,520 Yeah, boy! Good job, good job. 919 00:42:53,520 --> 00:42:55,200 Nice, Matt. There it is! 920 00:42:55,200 --> 00:42:59,280 MATT: Today, I'm cooking a cured kingfish with a strawberry nam jim 921 00:42:59,280 --> 00:43:01,520 and a flaxseed wafer. 922 00:43:01,520 --> 00:43:04,200 The judges loved my jaffle/toastie pie 923 00:43:04,200 --> 00:43:05,680 in the first round. 924 00:43:05,680 --> 00:43:08,280 I packed it with big flavours, but I want this dish 925 00:43:08,280 --> 00:43:10,080 to be a little bit more refined. 926 00:43:10,080 --> 00:43:13,080 The kingfish is essentially being served raw, 927 00:43:13,080 --> 00:43:15,800 so I've got to be really careful in how I fillet it. 928 00:43:15,800 --> 00:43:17,800 Check your spices, Matt. 929 00:43:17,800 --> 00:43:20,040 MATT: Usually I'd leave the fish curing for a couple of hours, 930 00:43:20,040 --> 00:43:21,880 but I'm gonna have less than an hour, 931 00:43:21,880 --> 00:43:23,960 so hopefully that's long enough to cure the fish. 932 00:43:23,960 --> 00:43:25,520 Hey, Matt. 933 00:43:25,520 --> 00:43:27,280 Jock. Mr Landmark. Andy. 934 00:43:27,280 --> 00:43:29,120 Uh, making a cured kingfish for you today. 935 00:43:29,120 --> 00:43:30,120 Whoo! OK. 936 00:43:30,120 --> 00:43:31,680 MATT: Uh, this is a re-creation of a dish 937 00:43:31,680 --> 00:43:34,080 I had at a restaurant in New Zealand, in Wellington... 938 00:43:34,080 --> 00:43:36,440 ANDY: OK. Yeah. ..on the third date with my partner. 939 00:43:36,440 --> 00:43:37,840 Lovely. 940 00:43:37,840 --> 00:43:40,760 And at the time, I wasn't really eating fish, and I pretended 941 00:43:40,760 --> 00:43:43,480 that I would be, you know, pretty cool and I would order the fish. 942 00:43:43,480 --> 00:43:47,640 It was a dish that kind of opened my eyes to how good fish could taste. 943 00:43:47,640 --> 00:43:48,680 Right. Yeah, right. 944 00:43:48,680 --> 00:43:53,320 And I'm making a flaxseed cracker and a strawberry nam jim. 945 00:43:53,320 --> 00:43:55,680 A strawberry nam jim? 946 00:43:55,680 --> 00:43:57,880 Strawberry nam jim, yeah. 947 00:43:59,160 --> 00:44:02,080 What is that, uh...what's going on there, in the strawberry nam jim? 948 00:44:03,080 --> 00:44:05,320 Um, so it's a pretty standard nam jim. 949 00:44:05,320 --> 00:44:07,840 Right. Pureed strawberry through it. Right. 950 00:44:07,840 --> 00:44:09,160 A bit of sweetness and brightness. OK. 951 00:44:09,160 --> 00:44:13,160 Uh, this one's all gonna come down to the balance on the plate. 952 00:44:13,160 --> 00:44:15,240 Yep. Totally. 953 00:44:15,240 --> 00:44:16,800 Good luck, mate. Thank you so much. 954 00:44:16,800 --> 00:44:18,640 MATT: I know there's some risk involved, 955 00:44:18,640 --> 00:44:22,400 but I need to do everything I can in my power to stay calm, 956 00:44:22,400 --> 00:44:24,760 use all my skills in order to not go home. 957 00:44:24,760 --> 00:44:26,480 WOMAN: You got it, Matty. 958 00:44:26,480 --> 00:44:28,760 MELISSA: Hope you're mining your memories. 959 00:44:28,760 --> 00:44:30,400 45 minutes to go! 960 00:44:30,400 --> 00:44:32,320 ANDY: Come on, guys! MINDY: Go, Ali! 961 00:44:32,320 --> 00:44:34,640 (APPLAUSE) You got it, Chris! Come on, mate. 962 00:44:38,440 --> 00:44:40,320 (SLURPS) 963 00:44:41,520 --> 00:44:46,520 So, today, I'm making some braised lentils with, uh, spiced pumpkin. 964 00:44:46,520 --> 00:44:49,240 This is a dish that is in our weekly rotation at home. 965 00:44:49,240 --> 00:44:50,800 It's a bit of a bung-it-together dish, 966 00:44:50,800 --> 00:44:53,720 but, um, it's a really special dish to me. 967 00:44:55,320 --> 00:44:57,120 HARRY: Growing up, 968 00:44:57,120 --> 00:45:00,840 I had a really rough time at school. 969 00:45:00,840 --> 00:45:03,120 I was bullied pretty heavily. 970 00:45:03,120 --> 00:45:08,600 I was filled with self-doubt, insecurities, body image issues, 971 00:45:08,600 --> 00:45:13,200 and it made me completely retreat as a person. 972 00:45:13,200 --> 00:45:17,560 And it was just so not who I ever wanted to be. 973 00:45:17,560 --> 00:45:23,440 So...a couple of years ago, I decided to do something really significant. 974 00:45:23,440 --> 00:45:26,400 I changed my name, from Caitlin to Harry. 975 00:45:26,400 --> 00:45:32,200 And once I became Harry, all of my self-doubt disappeared. 976 00:45:32,200 --> 00:45:35,200 And it's given me a lot of strength and a lot of power 977 00:45:35,200 --> 00:45:39,200 to kind of back myself and understand that I'm worthy of doing things, 978 00:45:39,200 --> 00:45:41,160 like applying for MasterChef. 979 00:45:41,160 --> 00:45:43,680 MELISSA: Hey, Harry. Hey, Mel. 980 00:45:43,680 --> 00:45:46,160 I like what's going on here. 981 00:45:46,160 --> 00:45:47,840 Tell me about the dish. 982 00:45:47,840 --> 00:45:51,680 This was the dish I made the night that I changed my name. 983 00:45:51,680 --> 00:45:53,160 It was a really, really big night. 984 00:45:53,160 --> 00:45:55,160 Ugh! It was a really big night for me. 985 00:45:55,160 --> 00:45:57,320 And, um... 986 00:45:57,320 --> 00:45:59,600 ..it was the beginning of why I'm here. 987 00:45:59,600 --> 00:46:00,880 Yeah. OK? 988 00:46:00,880 --> 00:46:03,960 So...um, I changed a lot of things. Yep. 989 00:46:03,960 --> 00:46:07,160 I decided that I was gonna back myself. 990 00:46:07,160 --> 00:46:08,160 Good. 991 00:46:08,160 --> 00:46:10,080 This meal was the vehicle for the conversation 992 00:46:10,080 --> 00:46:12,640 that changed everything. 993 00:46:12,640 --> 00:46:14,000 Amazing. 994 00:46:15,000 --> 00:46:20,160 Remembering that conversation, trying to put that moment into this dish 995 00:46:20,160 --> 00:46:24,360 and really translate that, is just absolutely overwhelming, 996 00:46:24,360 --> 00:46:26,360 and I'm definitely feeling the weight 997 00:46:26,360 --> 00:46:28,880 of the immunity pin on my apron. 998 00:46:31,000 --> 00:46:34,120 Harry's worried. I'm gonna cry already. 999 00:46:34,120 --> 00:46:36,320 HARRY: I really want to hold onto it. 1000 00:46:36,320 --> 00:46:39,160 I don't want to let it go this early in the game. 1001 00:46:39,160 --> 00:46:43,600 So...my head is split in so many different directions right now. 1002 00:46:43,600 --> 00:46:47,480 The emotions are really hitting me so hard, and... 1003 00:46:47,480 --> 00:46:49,440 ..I don't know if I'm gonna be able to keep my cool. 1004 00:47:02,360 --> 00:47:04,080 TOMMY: Find spaces where you can breathe. 1005 00:47:04,080 --> 00:47:06,800 Harry's got the pin, and it's very, very heavy. 1006 00:47:06,800 --> 00:47:10,200 It's a very light pin, but it's heavy on the mind. 1007 00:47:10,200 --> 00:47:12,200 I'm definitely a little worried for Harry. 1008 00:47:12,200 --> 00:47:15,400 She looks like she might be struggling a little bit. 1009 00:47:16,400 --> 00:47:19,280 I know the kind of pressure Harry has on her right now. 1010 00:47:19,280 --> 00:47:20,920 I've got a pin as well. 1011 00:47:20,920 --> 00:47:22,160 It's a lot to think about, you know - 1012 00:47:22,160 --> 00:47:25,040 should I play it, should I not play it, do I want to save it? - 1013 00:47:25,040 --> 00:47:26,920 and cook at the same time. 1014 00:47:26,920 --> 00:47:30,400 Harry's dish looks like it's got the bones 1015 00:47:30,400 --> 00:47:34,920 to be as good as her last kind of four dishes, so... 1016 00:47:34,920 --> 00:47:38,440 ..I really hope that the pressure isn't overwhelming. 1017 00:47:43,400 --> 00:47:46,480 Not long now! 30 minutes to go! 1018 00:47:46,480 --> 00:47:47,880 Come on, guys. 1019 00:47:47,880 --> 00:47:50,320 Come on! (CHEERING AND APPLAUSE) 1020 00:47:53,320 --> 00:47:55,920 ALDO: Looks good! Looks good, guys! 1021 00:47:55,920 --> 00:47:58,200 Everything looking amazing! Come on, Max. Let's go. 1022 00:47:58,200 --> 00:48:02,080 Go, go, go! MAN: Come on, Max. 1023 00:48:02,080 --> 00:48:05,280 MAX: Round two of elimination's not somewhere I want to be. 1024 00:48:05,280 --> 00:48:07,680 One of the Fans is going home. 1025 00:48:07,680 --> 00:48:09,920 This has been four years of my life, 1026 00:48:09,920 --> 00:48:12,200 trying to get into this competition, 1027 00:48:12,200 --> 00:48:14,080 and my wife's, it's a lot of sacrifice, 1028 00:48:14,080 --> 00:48:19,200 so for me to leave on the first week would be completely devastating. 1029 00:48:20,200 --> 00:48:22,560 So I'm making Sim's Raspberry Tart, 1030 00:48:22,560 --> 00:48:26,360 which is a tart that I made for my partner, my then fiancee, 1031 00:48:26,360 --> 00:48:27,800 the night that I proposed. 1032 00:48:27,800 --> 00:48:30,360 It's a really important memory for myself, 1033 00:48:30,360 --> 00:48:33,640 and I hope that I can translate that with the dish I give to the judges. 1034 00:48:33,640 --> 00:48:35,920 TOMMY: Alright. How's it going, Team Dessert? What's going on? 1035 00:48:35,920 --> 00:48:37,080 MAX: Yeah, going alright, mate. 1036 00:48:37,080 --> 00:48:40,600 TOMMY: Happy with that, Steph? Yeah, she's bouncing back. 1037 00:48:40,600 --> 00:48:43,800 So the cake that I'm making is a Japanese sponge 1038 00:48:43,800 --> 00:48:47,920 with a yuzu curd, berry jam and vanilla cream. 1039 00:48:47,920 --> 00:48:50,240 The sponge looks cooked, it looks fluffy, 1040 00:48:50,240 --> 00:48:52,120 and I'm happy with what I've got. 1041 00:48:52,120 --> 00:48:54,200 TOMMY: Nice, Steph. Very good. 1042 00:48:54,200 --> 00:48:55,400 Love it. 1043 00:48:55,400 --> 00:48:58,400 Uh, I'm gonna just go out on a limb and say cake. 1044 00:48:58,400 --> 00:49:00,920 (JOCK LAUGHS) Yeah, maybe. Maybe. 1045 00:49:00,920 --> 00:49:02,120 Uh, what type of cake are we doing? 1046 00:49:02,120 --> 00:49:05,440 Um, a really light, fluffy sponge. 1047 00:49:05,440 --> 00:49:08,600 So, when I was 19, I went on an exchange to Japan. 1048 00:49:08,600 --> 00:49:11,760 Three days after arriving, it was my birthday, 1049 00:49:11,760 --> 00:49:13,600 and they bought me a cake, 1050 00:49:13,600 --> 00:49:17,280 and so this is me loving Japanese cakes and Japanese-style cakes, 1051 00:49:17,280 --> 00:49:19,920 and it's really just stemmed from that trip. 1052 00:49:19,920 --> 00:49:21,960 Generally speaking, very clean... 1053 00:49:21,960 --> 00:49:23,880 Yeah. ..and...and the sponges are, like... 1054 00:49:23,880 --> 00:49:25,760 STEPH: They're like clouds. ..like, you get blown away. 1055 00:49:25,760 --> 00:49:27,440 (LAUGHS) Exactly. 1056 00:49:27,440 --> 00:49:29,560 So are we gonna see a super-light blow-away sponge? 1057 00:49:29,560 --> 00:49:30,600 Um, hoping. 1058 00:49:30,600 --> 00:49:32,280 'Cause last time we had a layered cake... 1059 00:49:32,280 --> 00:49:33,880 (LAUGHS) ..there was a bit of a mudslide. 1060 00:49:33,880 --> 00:49:34,920 It was a mudslide. 1061 00:49:34,920 --> 00:49:38,520 So I'm hoping, um, that I won't get a mudslide this time. 1062 00:49:38,520 --> 00:49:40,080 (LAUGHS) Good luck, Steph. Good luck. 1063 00:49:40,080 --> 00:49:41,600 Thank you. 1064 00:49:43,440 --> 00:49:47,600 Well, this is where the rubber hits the road, and here's the kicker. 1065 00:49:47,600 --> 00:49:49,480 You've got 15 minutes to go. (CHEERING AND APPLAUSE) 1066 00:49:49,480 --> 00:49:51,400 MAN: Come on, guys! 15 minutes to go! 1067 00:49:51,400 --> 00:49:52,680 WOMAN: Bring it home! 1068 00:49:52,680 --> 00:49:55,560 Beautiful. Thank you. 1069 00:49:56,680 --> 00:49:58,320 MAN: Yes. WOMAN: Yes! 1070 00:50:00,400 --> 00:50:02,840 TOMMY: Matt, brother, how you going? MATT: Just balancing my sauce. 1071 00:50:02,840 --> 00:50:05,240 I can smell the funk, brother. 1072 00:50:05,240 --> 00:50:07,040 MATT: I'm re-creating a kingfish dish 1073 00:50:07,040 --> 00:50:09,160 that I had for the first time in New Zealand. 1074 00:50:09,160 --> 00:50:13,000 My kingfisher's curing. My linseed cracker is in the oven. 1075 00:50:13,000 --> 00:50:14,440 Despite the judges' reservations 1076 00:50:14,440 --> 00:50:16,000 about the strawberries in the nam jim, 1077 00:50:16,000 --> 00:50:17,360 I'm gonna back myself. 1078 00:50:17,360 --> 00:50:20,200 This is my strongest food memory, so I'm just gonna go for it. 1079 00:50:20,200 --> 00:50:22,800 I've made this nam jim a few times with strawberries before. 1080 00:50:22,800 --> 00:50:25,080 I think the flavours will work great together, 1081 00:50:25,080 --> 00:50:30,400 as long as I balance that sour, sweet, salty flavour. 1082 00:50:30,400 --> 00:50:31,400 (EXHALES) 1083 00:50:31,400 --> 00:50:34,080 Oh. OK. 1084 00:50:34,080 --> 00:50:35,520 MAN: Go, Fans! 1085 00:50:35,520 --> 00:50:37,680 WOMAN: Yes! (CHEERING AND APPLAUSE) 1086 00:50:37,680 --> 00:50:42,160 Bring it home! MAN: Come on! 1087 00:50:49,440 --> 00:50:51,400 SASHI: You got... still got time, Harry. Don't worry. 1088 00:50:51,400 --> 00:50:53,280 She'll be alright. MICHAEL: Let it do its thing. 1089 00:50:53,280 --> 00:50:56,680 I just don't want to touch 'em for a bit so it can, like... Yeah. Leave it alone. 1090 00:50:56,680 --> 00:50:58,680 HARRY: Only 10 minutes left. 1091 00:50:58,680 --> 00:51:00,600 I'm really not sure if my lentils are gonna have 1092 00:51:00,600 --> 00:51:02,560 enough time to cook all the way through. 1093 00:51:02,560 --> 00:51:04,480 But backing myself means that I just need 1094 00:51:04,480 --> 00:51:06,440 to stand in front of these lentils 1095 00:51:06,440 --> 00:51:09,840 and hope and pray that they'll cook in time. 1096 00:51:09,840 --> 00:51:11,840 If I can get these lentils cooked, 1097 00:51:11,840 --> 00:51:13,920 then I think I'm just gonna go with my dish. 1098 00:51:13,920 --> 00:51:16,440 I don't want to be relying on the pin. 1099 00:51:18,440 --> 00:51:20,480 MINDY: Beautiful noodles, Chris. 1100 00:51:21,840 --> 00:51:22,840 Thank you so much. 1101 00:51:22,840 --> 00:51:24,440 MINDY: You're teaching me something new today. 1102 00:51:24,440 --> 00:51:25,800 This is amazing to watch you cook. 1103 00:51:25,800 --> 00:51:28,760 Those noodles, they're coming out beautifully. 1104 00:51:28,760 --> 00:51:30,800 Time is going really quick. 1105 00:51:30,800 --> 00:51:34,840 But I'm liking the colour of my egg noodle dough, and... 1106 00:51:34,840 --> 00:51:36,960 ..I cut my dough in half so I can have two batches of noodles, 1107 00:51:36,960 --> 00:51:38,800 just in case. 1108 00:51:38,800 --> 00:51:41,080 JOHN: Chris, what else do you need to do? 1109 00:51:41,080 --> 00:51:42,520 CHRIS: I'm gonna fry the noodles now. 1110 00:51:42,520 --> 00:51:44,000 JOHN: Shallow frying? Yeah, shallow fry. 1111 00:51:44,000 --> 00:51:46,280 Yeah, great. 1112 00:51:47,360 --> 00:51:49,800 CHRIS: So while the noodles are crisping up, 1113 00:51:49,800 --> 00:51:52,160 I'm also doing my stir-fry. 1114 00:51:52,160 --> 00:51:53,240 It's starting to come together. 1115 00:51:53,240 --> 00:51:56,200 It's...I don't have much time left, but it's a stir-fry, 1116 00:51:56,200 --> 00:51:58,680 so it should come together pretty quickly. 1117 00:51:58,680 --> 00:52:01,240 CHRIS: The chicken's cooking well. I start throwing all the veggies in. 1118 00:52:01,240 --> 00:52:04,640 This needs to be quick. I can't overcook anything on this. 1119 00:52:06,160 --> 00:52:08,600 MAN: Something's burning. 1120 00:52:08,600 --> 00:52:10,640 WOMAN: Check your noodles, Chris. 1121 00:52:12,120 --> 00:52:15,360 I've completely forgotten about my noodles. 1122 00:52:15,360 --> 00:52:17,200 WOMAN 2: Oh, my goodness. 1123 00:52:17,200 --> 00:52:18,360 MAN: Oh, is it burnt? 1124 00:52:18,360 --> 00:52:20,600 CHRIS: This is ridiculous. 1125 00:52:20,600 --> 00:52:22,240 I was so close to the finish line. 1126 00:52:22,240 --> 00:52:26,360 And I completely forgot the most important element of my dish. 1127 00:52:38,120 --> 00:52:40,640 And I've just completely forgotten about my noodles. 1128 00:52:40,640 --> 00:52:42,600 And now there's basically black on the bottom. 1129 00:52:42,600 --> 00:52:44,400 I'm freaking out, but I've got a second batch 1130 00:52:44,400 --> 00:52:47,240 that I've saved just in case. 1131 00:52:47,240 --> 00:52:49,280 TOMMY: Put your heat down, man. 1132 00:52:49,280 --> 00:52:52,160 CHRIS: I've got enough time for these to crisp up, 1133 00:52:52,160 --> 00:52:55,120 and all my attention is now on that frying pan. 1134 00:52:55,120 --> 00:52:57,520 I can't afford to burn these noodles. 1135 00:52:57,520 --> 00:52:58,760 MAN: Turn it down. Yeah. 1136 00:52:58,760 --> 00:53:00,000 Come on, Chris. 1137 00:53:07,520 --> 00:53:10,760 WOMAN: Come on, Ali. (APPLAUSE) 1138 00:53:11,760 --> 00:53:13,320 WOMAN 2: How are your lentils, Harry? 1139 00:53:13,320 --> 00:53:14,960 They're so close. 1140 00:53:16,280 --> 00:53:18,720 All of my emotions are just flooding in so hard. 1141 00:53:18,720 --> 00:53:21,040 Right now, all of my other elements are done. 1142 00:53:21,040 --> 00:53:23,120 I've got my pumpkin ready. My croutons are cooked. 1143 00:53:23,120 --> 00:53:25,920 All my attention is just on these lentils. 1144 00:53:25,920 --> 00:53:28,960 Sometimes I taste it and it tastes perfect, and then I taste it again 1145 00:53:28,960 --> 00:53:30,560 and some of them are quite under. 1146 00:53:30,560 --> 00:53:33,880 Everything is just absolutely overwhelming. 1147 00:53:33,880 --> 00:53:35,640 If I don't get this right, then... 1148 00:53:35,640 --> 00:53:38,800 ..I'm gonna have to play my pin in the next couple of minutes. 1149 00:53:44,440 --> 00:53:47,520 So, the cake is cool, the jam is cool, the curd is cool, 1150 00:53:47,520 --> 00:53:49,360 my strawberries are macerated. 1151 00:53:50,400 --> 00:53:51,920 (EXHALES) OK. You can breathe? 1152 00:53:51,920 --> 00:53:54,080 STEPH: Yep. Breathe? That's great. 1153 00:53:54,080 --> 00:53:56,680 STEPH: Now it's just time to assemble and cream. 1154 00:53:56,680 --> 00:53:59,680 I really want to make sure that the flavours are balanced 1155 00:53:59,680 --> 00:54:01,480 and that it looks pretty. 1156 00:54:01,480 --> 00:54:04,840 Really don't want to have a mudslide this time. 1157 00:54:04,840 --> 00:54:07,680 Fingers crossed that it's gonna work. 1158 00:54:07,680 --> 00:54:09,640 ANDY: Looks pretty good. MELISSA: Yeah, looks pretty good. 1159 00:54:09,640 --> 00:54:11,680 TOMMY: Cream's looking good. 1160 00:54:11,680 --> 00:54:14,200 You know flavours. You got this. 1161 00:54:14,200 --> 00:54:16,360 JOCK: Two minutes to go! Come on! MAN: Come on, guys. 1162 00:54:16,360 --> 00:54:18,440 (APPLAUSE) Let's go, guys! 1163 00:54:18,440 --> 00:54:20,160 Come on, guys! Go, guys! 1164 00:54:20,160 --> 00:54:22,880 Put things on a plate! 1165 00:54:27,400 --> 00:54:28,760 MATT: I'm doing my cured kingfish 1166 00:54:28,760 --> 00:54:31,400 with a strawberry nam jim and a linseed cracker. 1167 00:54:31,400 --> 00:54:33,440 Even though I've only had 45 minutes, 1168 00:54:33,440 --> 00:54:35,680 I think the kingfish is cured well. 1169 00:54:36,680 --> 00:54:39,320 My linseed cracker is crispy like I want it to be. 1170 00:54:40,720 --> 00:54:43,320 (WHIRRING) 1171 00:54:43,320 --> 00:54:45,200 Good. Yeah, he's in the zone. 1172 00:54:45,200 --> 00:54:47,400 MATT: I'm trying my best to put myself back 1173 00:54:47,400 --> 00:54:49,760 where I first had the strawberry nam jim. 1174 00:54:49,760 --> 00:54:51,720 I think I've done a good job of it. 1175 00:54:51,720 --> 00:54:52,880 Nice heat now. 1176 00:54:52,880 --> 00:54:55,560 How you going, Chris? What's happening here? 1177 00:54:55,560 --> 00:54:57,320 Burnt my first batch. 1178 00:54:57,320 --> 00:54:58,840 JOCK: OK. CHRIS: Got my eyes off it. 1179 00:54:58,840 --> 00:55:00,240 Burnt noodles. That's not great. 1180 00:55:00,240 --> 00:55:02,760 Did you wipe out the pan after the first batch? 1181 00:55:02,760 --> 00:55:04,160 No, I didn't, actually. 1182 00:55:07,800 --> 00:55:09,200 I think I'm in trouble. 1183 00:55:09,200 --> 00:55:11,320 It didn't occur to me to change the oil. 1184 00:55:11,320 --> 00:55:13,320 I should have cleaned it out first. 1185 00:55:13,320 --> 00:55:18,080 The oil's going to affect the taste of my noodles. 1186 00:55:18,080 --> 00:55:19,640 I mean, I could leave the noodles off the plate, 1187 00:55:19,640 --> 00:55:23,600 but the dish might be a little bit too simple. 1188 00:55:23,600 --> 00:55:26,200 So I decide to roll with it. 1189 00:55:26,200 --> 00:55:28,240 WOMAN: Yeah! MAN: Yeah, Chris. Come on. 1190 00:55:28,240 --> 00:55:30,600 ANDY: It all comes down to this! 1191 00:55:30,600 --> 00:55:31,760 One minute to go! 1192 00:55:31,760 --> 00:55:35,920 (CHEERING AND APPLAUSE) Go, go, go, go, go, go! 1193 00:55:35,920 --> 00:55:37,720 MAN: Run! Come on! ANDY: Yes! 1194 00:55:37,720 --> 00:55:39,400 (LAUGHTER) 1195 00:55:39,400 --> 00:55:42,920 Go, Dan. Looks incredible, mate. 1196 00:55:42,920 --> 00:55:44,720 Oh! Yes! 1197 00:55:44,720 --> 00:55:46,880 What's Harry doing? Yeah. 1198 00:55:46,880 --> 00:55:48,240 Harry's not happy. No. 1199 00:55:48,240 --> 00:55:49,240 You're good, Harry. 1200 00:55:49,240 --> 00:55:51,880 No. HARRY: I'm so flustered. 1201 00:55:51,880 --> 00:55:54,440 (EXHALES) 1202 00:55:54,440 --> 00:55:57,080 I'm really unsure about the lentils 1203 00:55:57,080 --> 00:55:59,240 and whether they're cooked. 1204 00:56:02,600 --> 00:56:04,000 My head's telling me, "Play your pin, 1205 00:56:04,000 --> 00:56:06,320 "because you never know what's gonna happen." 1206 00:56:06,320 --> 00:56:09,560 Harry. If you need to, use it. 1207 00:56:09,560 --> 00:56:14,360 HARRY: But emotionally, I really want to just give this dish to the judges. 1208 00:56:16,200 --> 00:56:17,240 That's it. 1209 00:56:17,240 --> 00:56:22,080 HARRY: And, ultimately, changing my name and the story of this dish 1210 00:56:22,080 --> 00:56:24,120 has meant backing myself, and that's what I feel like 1211 00:56:24,120 --> 00:56:26,120 I need to do right now. 1212 00:56:26,120 --> 00:56:28,160 Final touches, everybody! 1213 00:56:28,160 --> 00:56:29,760 10! 1214 00:56:29,760 --> 00:56:31,720 JUDGES AND ONLOOKERS: Nine! Eight! 1215 00:56:31,720 --> 00:56:34,440 Seven! Six! Five! 1216 00:56:34,440 --> 00:56:38,240 Four! Three! Two! One! 1217 00:56:38,240 --> 00:56:41,160 (CHEERING AND APPLAUSE) 1218 00:56:41,160 --> 00:56:42,520 ANDY: Great stuff, guys! 1219 00:56:44,080 --> 00:56:45,200 Aw. 1220 00:56:45,200 --> 00:56:48,600 I'm OK. I'm OK. So, do we think we'll win this? 1221 00:56:48,600 --> 00:56:51,040 BILLIE: She didn't use her pin! MAN: No, she didn't. 1222 00:56:51,040 --> 00:56:52,040 BILLIE: That's bold. 1223 00:56:52,040 --> 00:56:55,920 I know, right? I would... I would be, like, "Take my pin." 1224 00:56:58,480 --> 00:57:00,320 ANDY: There were a few jitters out there, wasn't there? 1225 00:57:00,320 --> 00:57:02,640 Absolutely. I mean, first elimination of the season. 1226 00:57:02,640 --> 00:57:04,840 Obviously, nobody wants to be the first out. 1227 00:57:04,840 --> 00:57:06,760 But here's hoping that a wealth of memories 1228 00:57:06,760 --> 00:57:10,680 will also pay dividends in a wealth of really great dishes. 1229 00:57:10,680 --> 00:57:13,800 There's only one way to find out. Bring the first one in. 1230 00:57:16,240 --> 00:57:19,320 MATT: A little bit of concern in that I've made a strawberry nam jim, 1231 00:57:19,320 --> 00:57:21,280 which isn't a traditional nam jim, 1232 00:57:21,280 --> 00:57:26,120 and I don't know how the judges are gonna react to changing it up, um, 1233 00:57:26,120 --> 00:57:27,920 and adding the strawberries in, 1234 00:57:27,920 --> 00:57:29,880 but I'm just hopeful they're going to enjoy the flavour. 1235 00:57:29,880 --> 00:57:31,320 JOCK: Alright, Matt. 1236 00:57:33,480 --> 00:57:34,560 What have you made us? 1237 00:57:34,560 --> 00:57:38,360 MATT: Cured kingfish, strawberry nam jim 1238 00:57:38,360 --> 00:57:39,360 and a linseed cracker. 1239 00:57:39,360 --> 00:57:41,720 This is a re-creation of a dish 1240 00:57:41,720 --> 00:57:44,920 that I ate on the third date with my partner, Tamara. 1241 00:57:44,920 --> 00:57:46,880 Wasn't eating fish at the time, but I wanted to impress her. 1242 00:57:46,880 --> 00:57:49,480 So I ordered the kingfish. She's pretty easily pleased. 1243 00:57:49,480 --> 00:57:51,040 Like... (LAUGHTER) 1244 00:57:51,040 --> 00:57:53,560 She's, like...oh, she like... I like the same things as her. 1245 00:57:53,560 --> 00:57:55,360 "I'm in." (LAUGHTER) 1246 00:57:55,360 --> 00:57:57,760 Now I like it, so... so I've re-created that dish. 1247 00:57:57,760 --> 00:57:59,960 Hey, was it hard to... to back up after this morning? 1248 00:57:59,960 --> 00:58:01,280 Like, your toastie was right up there. 1249 00:58:01,280 --> 00:58:04,080 Like, we were talking about that as a possible winner. 1250 00:58:04,080 --> 00:58:08,080 You fully just have to go, "Nup. Righto. I didn't win that. 1251 00:58:08,080 --> 00:58:09,920 "Let's go into the black apron and see how I go." 1252 00:58:09,920 --> 00:58:10,920 Was it hard? 1253 00:58:10,920 --> 00:58:12,920 Yeah, you've got to take it one cook at a time, I think, and... 1254 00:58:12,920 --> 00:58:15,720 ..and as soon as I'm in the kitchen, I'm only thinking about the one dish. 1255 00:58:15,720 --> 00:58:17,440 I didn't even think about the toastie. 1256 00:58:17,440 --> 00:58:19,400 Mmm. It's just about this dish now. 1257 00:58:19,400 --> 00:58:21,520 Toastie's...toastie's history now. 1258 00:58:21,520 --> 00:58:23,400 We're gonna have a crack at it. 1259 00:58:23,400 --> 00:58:25,680 ANDY AND JOCK: Thanks, Matt. Thank you. 1260 00:58:26,840 --> 00:58:28,320 What do we think about strawberry nam jim? 1261 00:58:28,320 --> 00:58:30,040 ANDY: I'm about to... 1262 00:58:30,040 --> 00:58:31,160 ..we're about to find out. 1263 00:58:31,160 --> 00:58:33,120 JOCK: Would you order it if you seen it on a menu? 1264 00:58:33,120 --> 00:58:35,320 I'd like to think I'd keep an open mind, 1265 00:58:35,320 --> 00:58:38,800 but, I mean, just looking at it, it's given me berry coulis vibes. 1266 00:58:38,800 --> 00:58:40,520 So... JOCK: Coulis? Ah, yeah, yeah. 1267 00:58:40,520 --> 00:58:42,160 Right, OK. Yeah, got it. MELISSA: Mmm. 1268 00:58:53,200 --> 00:58:56,200 What do you think of the actual flavour of it, though? 1269 00:58:56,200 --> 00:58:57,760 Yeah, it's an interesting dish. 1270 00:58:57,760 --> 00:58:58,840 The balance is pretty good. 1271 00:58:58,840 --> 00:59:02,200 Like, there's definitely lime juice, fish sauce and palm sugar. 1272 00:59:02,200 --> 00:59:05,360 If it was on the menu, I'd order it, you know. 1273 00:59:05,360 --> 00:59:07,280 I would be happy if I ordered that. 1274 00:59:07,280 --> 00:59:09,800 I think that it's lovely that he's let us in on his world. 1275 00:59:09,800 --> 00:59:11,400 And the cracker is lovely. 1276 00:59:11,400 --> 00:59:13,840 ANDY: Mmm. MELISSA: It has enough structural integrity. 1277 00:59:13,840 --> 00:59:16,080 I'm happy to see a...a bit of skills out of Matt as well, though. 1278 00:59:16,080 --> 00:59:17,080 ANDY: Mmm. MELISSA: Yeah. 1279 00:59:17,080 --> 00:59:20,560 JOCK: Like, nice clean slicing on the fish and a good cure. 1280 00:59:20,560 --> 00:59:24,280 I think any more than that, it would just start to be too firm and dry. 1281 00:59:24,280 --> 00:59:27,240 And also, like, it's black apron day. 1282 00:59:27,240 --> 00:59:29,560 That's probably the dish that's kind of pushed the boat out... 1283 00:59:29,560 --> 00:59:30,560 Gutsy. ..the most. 1284 00:59:30,560 --> 00:59:34,080 It's gutsy. Um...it's quite creative, actually. 1285 00:59:44,240 --> 00:59:45,760 Chris. Hi, Chris. 1286 00:59:45,760 --> 00:59:46,840 Hello. ANDY: Hello, Chris. 1287 00:59:52,360 --> 00:59:54,160 OK. (EXHALES) 1288 00:59:54,160 --> 00:59:56,000 What is your dish? 1289 00:59:58,240 --> 01:00:00,400 CHRIS: Mi xao gion. 1290 01:00:00,400 --> 01:00:02,080 Or crispy noodles. 1291 01:00:04,360 --> 01:00:05,840 MELISSA: You had a couple of... 1292 01:00:05,840 --> 01:00:07,600 ..stumbles along the way. 1293 01:00:07,600 --> 01:00:09,240 CHRIS: 'Cause I was worrying about the stir-fry. 1294 01:00:09,240 --> 01:00:11,560 And then I started to smell some burning, and I was, like, "Oops." 1295 01:00:11,560 --> 01:00:12,560 Mmm. 1296 01:00:12,560 --> 01:00:15,320 The noodles. Luckily, I had a second batch. 1297 01:00:15,320 --> 01:00:17,040 You didn't change out the oil, though. 1298 01:00:17,040 --> 01:00:18,840 I didn't change out the oil. 1299 01:00:18,840 --> 01:00:21,920 It was right down to the wire, so I didn't actually get to taste it. 1300 01:00:21,920 --> 01:00:25,720 OK. So...I'm...I'm hoping that it's OK. 1301 01:00:25,720 --> 01:00:29,720 If I go home today, then, yeah, it'll suck, but... 1302 01:00:29,720 --> 01:00:31,600 ..I'm not gonna stop cooking, you know. 1303 01:00:31,600 --> 01:00:34,080 Life goes on after this, so... Yeah. 1304 01:00:34,080 --> 01:00:36,200 It'll be OK. 1305 01:00:36,200 --> 01:00:38,720 Here's hoping that this is good enough to keep you here. 1306 01:00:38,720 --> 01:00:39,720 We'll taste. Thank you. 1307 01:00:39,720 --> 01:00:41,120 CHRIS: Thank you. Lovely. Thank you. 1308 01:00:44,000 --> 01:00:45,920 (CRUNCHING) 1309 01:00:45,920 --> 01:00:47,920 JOCK: Sounds crispy. 1310 01:00:47,920 --> 01:00:49,400 Yeah. Got the crispy part. 1311 01:00:50,640 --> 01:00:52,680 MELISSA: Crispy noodles... 1312 01:00:52,680 --> 01:00:54,800 ..are crispy. 1313 01:00:54,800 --> 01:00:57,560 Great job, Chrissy. Oh! 1314 01:00:57,560 --> 01:01:01,120 I'm feeling a mix of emotions. 1315 01:01:01,120 --> 01:01:03,760 It wasn't, like, super-burnt, but it was burnt enough. 1316 01:01:03,760 --> 01:01:06,760 I'm not ready for my MasterChef experience to end yet. 1317 01:01:06,760 --> 01:01:08,480 Maybe the sauce will mask it. Who knows? 1318 01:01:08,480 --> 01:01:12,720 I feel good about the stir-fry, but I'm worried about the noodles. 1319 01:01:12,720 --> 01:01:15,720 (CRUNCHING) 1320 01:01:23,040 --> 01:01:27,520 VOICEOVER: Hungry for inspiration? 1321 01:01:50,040 --> 01:01:52,400 The stir-fry itself is OK. 1322 01:01:53,440 --> 01:01:56,520 I mean, it's that classic Chinese gravy stir-fry. 1323 01:01:56,520 --> 01:01:57,560 Mmm. 1324 01:01:57,560 --> 01:01:59,560 MELISSA: But what he's done is 1325 01:01:59,560 --> 01:02:02,560 fry the new, perfectly good, batch of egg noodles... 1326 01:02:02,560 --> 01:02:04,960 Mmm. ..which were great, by the way... Yeah, they were good. Well-made. 1327 01:02:04,960 --> 01:02:08,360 ..I think they were very good, um, in the burned oil, 1328 01:02:08,360 --> 01:02:11,520 and then that has become the dominant flavour, 1329 01:02:11,520 --> 01:02:13,120 whereas it should be this sweet neutral flavour 1330 01:02:13,120 --> 01:02:15,760 that takes up the flavour of the gravy. 1331 01:02:16,760 --> 01:02:19,880 I think it's really showing his inexperience here. 1332 01:02:19,880 --> 01:02:21,360 And it's a shame for Chris because, like, 1333 01:02:21,360 --> 01:02:24,040 he's had some highs, he's had some lows, 1334 01:02:24,040 --> 01:02:26,720 and it's gonna be interesting to see where this one leaves him. 1335 01:02:26,720 --> 01:02:29,640 It's definitely hanging around the bottom, which is a shame. 1336 01:02:32,440 --> 01:02:36,720 I am so happy with how this cake has turned out. 1337 01:02:36,720 --> 01:02:39,640 It's not a mudslide. It's something that I love to eat. 1338 01:02:39,640 --> 01:02:42,600 I love Japanese food. I hope the judges like it. 1339 01:02:42,600 --> 01:02:44,120 (MELISSA LAUGHS) JOCK: How you going, Steph? 1340 01:02:44,120 --> 01:02:46,800 There's a cake. Wow. That's a cake. 1341 01:02:48,800 --> 01:02:51,640 Steph, what have you made us? 1342 01:02:52,720 --> 01:02:55,080 STEPH: I've made a yuzu and berry cake. 1343 01:02:56,840 --> 01:02:58,800 ANDY: This looks, like... 1344 01:02:58,800 --> 01:03:00,240 ..textbook, doesn't it? 1345 01:03:00,240 --> 01:03:02,080 JOCK: It certainly does. 1346 01:03:02,080 --> 01:03:03,600 STEPH: When I was 19, I went to Japan, 1347 01:03:03,600 --> 01:03:07,240 and I lived with a Japanese family on homestay, 1348 01:03:07,240 --> 01:03:09,600 and three days after arriving, it was my birthday, 1349 01:03:09,600 --> 01:03:11,400 and they bought me a cake, 1350 01:03:11,400 --> 01:03:14,400 and it was one of the best cakes I ever ate. 1351 01:03:14,400 --> 01:03:19,120 Um, and it kind of kickstarted this journey of loving Japanese cakes, 1352 01:03:19,120 --> 01:03:21,000 Japanese patisseries, 1353 01:03:21,000 --> 01:03:22,960 and then when I came back to Melbourne, I couldn't find any, 1354 01:03:22,960 --> 01:03:24,360 so I had to start baking them myself. 1355 01:03:24,360 --> 01:03:25,640 (LAUGHS) 1356 01:03:25,640 --> 01:03:26,720 Perfect. Thank you. 1357 01:03:26,720 --> 01:03:28,040 JOCK: Solid. (LAUGHS) 1358 01:03:28,040 --> 01:03:29,360 Alright. We're gonna have a crack at it. 1359 01:03:29,360 --> 01:03:30,560 STEPH: OK. Thank you. 1360 01:03:30,560 --> 01:03:32,560 MELISSA: Thank you. ANDY: Thanks, Steph. Thank you. Enjoy. 1361 01:03:36,520 --> 01:03:38,560 Let's see it. 1362 01:03:41,720 --> 01:03:44,880 Ooh! That went through pretty easily. 1363 01:03:47,120 --> 01:03:49,440 Ooh... 1364 01:03:49,440 --> 01:03:50,440 ..mama! 1365 01:03:50,440 --> 01:03:51,920 Stop it. 1366 01:03:54,960 --> 01:03:56,440 ANDY: It's not so often I get excited 1367 01:03:56,440 --> 01:03:58,880 to hoe into a piece of cake, but... 1368 01:03:58,880 --> 01:03:59,880 ..I'm on here. 1369 01:03:59,880 --> 01:04:01,400 MELISSA: Today's the day? ANDY: Yeah. 1370 01:04:10,120 --> 01:04:11,320 Ooh. 1371 01:04:11,320 --> 01:04:13,480 JOCK: It is exactly as advertised. 1372 01:04:13,480 --> 01:04:17,560 This is a perfect example of Japanese sponge cake. 1373 01:04:17,560 --> 01:04:19,760 The yuzu curd is... 1374 01:04:19,760 --> 01:04:21,960 ..mouth-wateringly delicious. 1375 01:04:21,960 --> 01:04:24,200 I never thought a cake could be refreshing. 1376 01:04:24,200 --> 01:04:26,760 ANDY: Yeah. MELISSA: But it is refreshing. 1377 01:04:27,760 --> 01:04:30,800 The fact that that sponge is so impossibly light. 1378 01:04:30,800 --> 01:04:34,120 If the cream wasn't there, it would float away. 1379 01:04:34,120 --> 01:04:36,200 The curd is sharp and bright 1380 01:04:36,200 --> 01:04:37,960 and yet sweet, 1381 01:04:37,960 --> 01:04:39,720 like a little layer of sunshine. 1382 01:04:39,720 --> 01:04:43,160 Every single thing is perfect. 1383 01:04:43,160 --> 01:04:45,560 Oh, thrilled for her. I ate a whole slice. 1384 01:04:45,560 --> 01:04:47,280 MELISSA: You ate a whole slice. I'm proud of myself. 1385 01:04:47,280 --> 01:04:49,120 (LAUGHS) 1386 01:04:50,680 --> 01:04:52,560 ANDY: Montana. 1387 01:04:52,560 --> 01:04:57,560 MONTANA: So, I've got a brown butter parfait, fennel and apple sorbet, 1388 01:04:57,560 --> 01:05:00,480 a crumb and a fennel caramel. 1389 01:05:00,480 --> 01:05:02,760 That sauce is money! 1390 01:05:02,760 --> 01:05:05,680 Yeah. Texture, flavour, mouthfeel. 1391 01:05:05,680 --> 01:05:08,000 It is all there. MELISSA: Daniel. 1392 01:05:08,000 --> 01:05:10,840 So this is, uh, sweet chilli coconut crab. 1393 01:05:12,000 --> 01:05:13,560 JOCK: The crab's cooked really nicely. 1394 01:05:13,560 --> 01:05:15,320 ANDY: Really well. Yeah. 1395 01:05:15,320 --> 01:05:18,640 There is something really exciting about Daniel's food. 1396 01:05:20,080 --> 01:05:21,480 JOCK: Ali. What have you made us? 1397 01:05:21,480 --> 01:05:23,400 ALI: Fish pakora, a potato scone 1398 01:05:23,400 --> 01:05:26,560 with some charred mango chutney and a coriander chutney. 1399 01:05:26,560 --> 01:05:28,080 So good! ANDY: Mmm. 1400 01:05:28,080 --> 01:05:29,960 And crispy and crunchy and melt-in-the-mouth 1401 01:05:29,960 --> 01:05:31,840 and fatty and...and brilliant. 1402 01:05:31,840 --> 01:05:32,960 ANDY: Hey, Keyma. 1403 01:05:32,960 --> 01:05:37,880 KEYMA: Lamb tarkari with a flaky roti and a coriander chutney. 1404 01:05:37,880 --> 01:05:40,560 I loved it. Those are some happy potatoes. 1405 01:05:40,560 --> 01:05:41,720 ANDY: Yeah. 1406 01:05:41,720 --> 01:05:43,240 This is a triumph in a bowl. 1407 01:05:43,240 --> 01:05:44,840 Yep. 1408 01:05:45,960 --> 01:05:47,760 MAX: I'm happy with the tart. 1409 01:05:47,760 --> 01:05:49,560 So I'm hoping that it'll be cooked perfect, 1410 01:05:49,560 --> 01:05:52,200 because I don't want to be the first one going home. 1411 01:05:52,200 --> 01:05:55,560 It's been four years of my life trying to get into this competition, 1412 01:05:55,560 --> 01:05:58,240 so I'm...no, I'm not ready to leave. 1413 01:05:58,240 --> 01:06:00,120 ANDY: Max. 1414 01:06:00,120 --> 01:06:01,560 Oh! 1415 01:06:01,560 --> 01:06:03,040 A petit four. 1416 01:06:03,040 --> 01:06:05,280 (MAX LAUGHS) (MELISSA LAUGHS) 1417 01:06:05,280 --> 01:06:07,840 OK, mate. What did you cook? 1418 01:06:07,840 --> 01:06:09,680 MAX: Uh, so I've brought you Sim's Raspberry Tart. 1419 01:06:09,680 --> 01:06:11,760 ANDY: Sim's? Is that your missus? MAX: That's my wife. 1420 01:06:11,760 --> 01:06:13,280 ANDY: Yep. Yep. MAX: That's my wife's name. 1421 01:06:13,280 --> 01:06:18,360 This tart is actually the dessert that I cooked before I proposed. 1422 01:06:18,360 --> 01:06:20,200 I'm guessing she loved it and said yes. 1423 01:06:20,200 --> 01:06:22,240 Yes, she did. Got the job done. 1424 01:06:22,240 --> 01:06:23,840 ANDY: Cool. We're gonna have a crack. 1425 01:06:23,840 --> 01:06:26,000 Thank you. Cheers. Thank you very much. Please enjoy. Thank you. 1426 01:06:27,200 --> 01:06:28,400 JOCK: It's very small. ANDY: Yeah. 1427 01:06:28,400 --> 01:06:30,600 JOCK: Isn't it? MELISSA: Tiny tarts. ANDY: Yep. 1428 01:06:30,600 --> 01:06:31,920 Amazing things come in small packages. 1429 01:06:31,920 --> 01:06:33,120 ANDY: That's true. 1430 01:06:33,120 --> 01:06:35,320 Oh! 1431 01:06:35,320 --> 01:06:37,040 That's nice. I thought he was talking about me. 1432 01:06:38,800 --> 01:06:40,520 JOCK: It's looking dense. 1433 01:06:40,520 --> 01:06:42,160 MELISSA: Um...yeah. 1434 01:06:45,760 --> 01:06:47,240 JOCK: Those look burnt. 1435 01:06:47,240 --> 01:06:48,640 Oh, dear. 1436 01:06:51,680 --> 01:06:53,960 I really like the flavours that are going on. I mean, they're classic. 1437 01:06:53,960 --> 01:06:55,680 The addition of that citrus sour cream Chantilly, 1438 01:06:55,680 --> 01:06:58,520 I really like that against the raspberry, but... 1439 01:06:58,520 --> 01:07:01,600 ..you undercook anything in this kitchen and you're in trouble. 1440 01:07:01,600 --> 01:07:03,680 He's under-baked it. 1441 01:07:03,680 --> 01:07:05,520 You can see it just sort of settled it. 1442 01:07:05,520 --> 01:07:07,160 And I think what's made it worse is actually 1443 01:07:07,160 --> 01:07:09,640 the liquid praline has settled even more 1444 01:07:09,640 --> 01:07:12,320 into an undercooked frangipane. 1445 01:07:12,320 --> 01:07:14,440 If Max proposed to me with this tart, 1446 01:07:14,440 --> 01:07:16,080 it wouldn't be an automatic yes. 1447 01:07:16,080 --> 01:07:18,520 (ALL LAUGH) 1448 01:07:23,400 --> 01:07:26,360 This cook has been an absolute shambles. 1449 01:07:28,280 --> 01:07:31,960 So, not playing the pin, it was such a huge risk 1450 01:07:31,960 --> 01:07:33,800 and huge decision for me to make. 1451 01:07:33,800 --> 01:07:35,320 MELISSA: Harry. 1452 01:07:35,320 --> 01:07:36,520 HARRY: Hello. How are you, Harry? 1453 01:07:36,520 --> 01:07:38,680 I'm well. There we go. 1454 01:07:38,680 --> 01:07:40,600 Take a seat. JOCK: Mmm. 1455 01:07:43,160 --> 01:07:44,200 Alright. 1456 01:07:44,200 --> 01:07:45,560 What do we have here? 1457 01:07:45,560 --> 01:07:48,600 HARRY: So I've made, uh, some braised lentils 1458 01:07:48,600 --> 01:07:51,920 with a spiced roast pumpkin, 1459 01:07:51,920 --> 01:07:54,440 a little bit of goat's cheese and some croutons. 1460 01:07:55,560 --> 01:07:58,480 OK, let's talk about dishes that changed your life. 1461 01:07:58,480 --> 01:07:59,840 Why this dish today? 1462 01:07:59,840 --> 01:08:01,840 This dish is so pivotal. 1463 01:08:01,840 --> 01:08:03,120 It's a really humble dish, 1464 01:08:03,120 --> 01:08:05,720 but it was what I was sharing with my best friend 1465 01:08:05,720 --> 01:08:07,880 the night that I finally 1466 01:08:07,880 --> 01:08:09,760 spoke up and had a conversation with somebody 1467 01:08:09,760 --> 01:08:12,240 about wanting to change my name. 1468 01:08:12,240 --> 01:08:14,520 It wasn't that I didn't like the name that I was born with. 1469 01:08:14,520 --> 01:08:15,720 It was just that... 1470 01:08:15,720 --> 01:08:17,400 ..it wasn't me. 1471 01:08:17,400 --> 01:08:19,560 And we chose the name 1472 01:08:19,560 --> 01:08:23,240 and then everything just seemed to, like, fit into place. 1473 01:08:23,240 --> 01:08:27,960 So even though this might not be the most spectacular dish I could cook, 1474 01:08:27,960 --> 01:08:29,160 it means so much. 1475 01:08:29,160 --> 01:08:33,080 Yep. It's, um, stepping into who you are. 1476 01:08:33,080 --> 01:08:34,080 Yeah. Exactly. 1477 01:08:34,080 --> 01:08:40,280 I'm built to do this, and I love it, and I've had so much fun all week. 1478 01:08:40,280 --> 01:08:41,960 You're wearing a pin today. HARRY: Yes. 1479 01:08:41,960 --> 01:08:43,680 Tough cook. 1480 01:08:43,680 --> 01:08:45,360 There was a bit of emotion there. Yep. 1481 01:08:45,360 --> 01:08:47,640 At any point, did you consider playing the pin? 1482 01:08:47,640 --> 01:08:50,200 HARRY: About half an hour to go, 1483 01:08:50,200 --> 01:08:52,600 I really wasn't sure if I would get the lentils cooked, 1484 01:08:52,600 --> 01:08:54,640 and I just had to suck it up and wait. 1485 01:08:54,640 --> 01:08:56,240 It was literally in the last kind of five minutes 1486 01:08:56,240 --> 01:08:59,800 that I decided that they'd cooked to the point that I wanted them to. 1487 01:08:59,800 --> 01:09:02,200 Is it enough to keep you here? I really think it is. 1488 01:09:02,200 --> 01:09:03,640 OK. Thanks so much. Thank you. 1489 01:09:03,640 --> 01:09:05,800 ANDY: Thanks, Harry. Thanks, Harry. 1490 01:09:07,120 --> 01:09:09,720 Well, it'll be interesting to see, you know, how this eats, 1491 01:09:09,720 --> 01:09:12,480 because if you're not in the right headspace to cook, 1492 01:09:12,480 --> 01:09:14,760 then what's on the plate is a symbol of that. 1493 01:09:14,760 --> 01:09:18,760 ANDY: Proof's in the pudding. See how it tastes. 1494 01:09:30,520 --> 01:09:32,520 (CRUNCHES) 1495 01:09:41,040 --> 01:09:43,480 It nearly put me to sleep. 1496 01:09:43,480 --> 01:09:44,920 Seriously. 1497 01:09:44,920 --> 01:09:48,160 Like, I...I don't get it. I don't understand it. 1498 01:09:48,160 --> 01:09:50,760 What was going on here? 1499 01:09:50,760 --> 01:09:53,520 I don't feel like it's Harry's cooking. 1500 01:09:54,520 --> 01:09:56,680 ANDY: For me, that's how I like my pumpkin. 1501 01:09:56,680 --> 01:09:59,480 There's no resistance whatsoever. 1502 01:09:59,480 --> 01:10:01,800 But I want more spice, though. MELISSA: Yep. 1503 01:10:01,800 --> 01:10:03,960 And I want more seasoning. Yeah. JOCK: Yeah. 1504 01:10:03,960 --> 01:10:05,240 ANDY: The lentils are undercooked. 1505 01:10:05,240 --> 01:10:07,200 And they're... they're sweet on a whole. 1506 01:10:07,200 --> 01:10:09,320 I'd love some vinegar in there or something. 1507 01:10:09,320 --> 01:10:11,640 I think this is a dish of many, many... 1508 01:10:11,640 --> 01:10:12,800 ANDY: Yeah. ..flaws. 1509 01:10:12,800 --> 01:10:15,320 We're seeing somebody that maybe just can't operate 1510 01:10:15,320 --> 01:10:17,640 under pressure real well. 1511 01:10:18,640 --> 01:10:21,480 If this is me in that situation and I had a pin on 1512 01:10:21,480 --> 01:10:25,080 and I was tasting all my elements with a minute to go... 1513 01:10:25,080 --> 01:10:26,200 .."Pin!" 1514 01:10:26,200 --> 01:10:27,440 Yeah, I would have played it. 1515 01:10:27,440 --> 01:10:29,680 That's what baffles me, that she... 1516 01:10:29,680 --> 01:10:32,720 Yeah. ..obviously thinks that this is good enough to get her through. 1517 01:10:45,440 --> 01:10:47,000 It's been a big day, 1518 01:10:47,000 --> 01:10:49,480 starting with 22 jaffles 1519 01:10:49,480 --> 01:10:53,680 and ending with 12 dishes rich in heart and history. 1520 01:10:55,480 --> 01:10:58,680 Fans, you donned the dreaded black aprons 1521 01:10:58,680 --> 01:11:02,000 and faced the first elimination of the season. 1522 01:11:02,000 --> 01:11:04,240 But, as the Favourites know too well, 1523 01:11:04,240 --> 01:11:07,320 every elimination you survive in this kitchen 1524 01:11:07,320 --> 01:11:09,600 only makes you stronger. 1525 01:11:12,920 --> 01:11:16,760 Unfortunately, the pressure of the first elimination, 1526 01:11:16,760 --> 01:11:19,960 it brought a few of you undone today. 1527 01:11:19,960 --> 01:11:22,320 If I call your name, please step forward, 1528 01:11:22,320 --> 01:11:26,280 because you're in danger of going home. 1529 01:11:27,760 --> 01:11:29,280 Chris. 1530 01:11:36,040 --> 01:11:38,600 Max. 1531 01:11:42,280 --> 01:11:44,280 And... 1532 01:11:49,960 --> 01:11:51,640 ..Harry. 1533 01:11:52,920 --> 01:11:55,440 Oh, no. Jesus. 1534 01:11:55,440 --> 01:11:57,880 Oh, no. 1535 01:11:57,880 --> 01:11:59,800 Oh. Oh, my God. 1536 01:11:59,800 --> 01:12:02,120 HARRY: I can't believe it. 1537 01:12:02,120 --> 01:12:07,880 Here I am standing in the bottom three with an immunity pin, 1538 01:12:07,880 --> 01:12:09,760 potentially about to walk out of the MasterChef kitchen 1539 01:12:09,760 --> 01:12:10,920 for the last time. 1540 01:12:11,920 --> 01:12:13,560 Max. 1541 01:12:13,560 --> 01:12:18,840 Your tart base was undercooked and your filling was too dense. 1542 01:12:20,880 --> 01:12:23,720 Harry. Your lentils were also undercooked. 1543 01:12:23,720 --> 01:12:26,960 And your pumpkin was also under-seasoned. 1544 01:12:32,320 --> 01:12:33,400 Chris. 1545 01:12:33,400 --> 01:12:38,800 The overwhelming flavour in your noodles was burnt oil. 1546 01:12:38,800 --> 01:12:42,520 And, sadly, your sauce couldn't save it. 1547 01:12:43,520 --> 01:12:45,520 Which means, unfortunately, today, Chris... 1548 01:12:45,520 --> 01:12:48,400 MAN: Oh. ..you're going home. 1549 01:12:48,400 --> 01:12:50,640 That's cool. That's alright. 1550 01:12:54,120 --> 01:12:56,080 It's alright. 1551 01:12:56,080 --> 01:12:58,400 It's all good. It's all good. 1552 01:12:58,400 --> 01:12:59,840 (LAUGHS) 1553 01:12:59,840 --> 01:13:00,880 Cheers, though. 1554 01:13:03,920 --> 01:13:07,000 Chris. We loved having you here in the kitchen. 1555 01:13:07,000 --> 01:13:09,480 I know this isn't the way you wanted to go out. 1556 01:13:09,480 --> 01:13:13,040 Sucks being first, but had a blast. 1557 01:13:13,040 --> 01:13:15,800 I mean, it's... it's only been a week, but... 1558 01:13:15,800 --> 01:13:17,560 ..I learnt a lot in this short period of time, 1559 01:13:17,560 --> 01:13:20,400 and I'm gonna go home, I'm...I'm gonna keep cooking. 1560 01:13:20,400 --> 01:13:22,440 Whenever you see me next time, I'm just gonna be a better cook. 1561 01:13:22,440 --> 01:13:24,880 One of the best things about you, mate, is your attitude. 1562 01:13:24,880 --> 01:13:27,880 Even standing there in defeat, you're still smiling. 1563 01:13:27,880 --> 01:13:29,560 I tell you, one thing's for sure, 1564 01:13:29,560 --> 01:13:31,720 Sashi will never forget the day that you beat him. 1565 01:13:31,720 --> 01:13:33,960 (LAUGHTER) 1566 01:13:33,960 --> 01:13:35,680 (LAUGHS) 1567 01:13:35,680 --> 01:13:38,640 I'll never forget it either. (LAUGHTER) 1568 01:13:40,240 --> 01:13:42,680 JOCK: Chris, thank you for being part of the family, 1569 01:13:42,680 --> 01:13:44,240 thanks for cooking for us, 1570 01:13:44,240 --> 01:13:47,400 but, unfortunately, it's time to say goodbye. 1571 01:13:47,400 --> 01:13:50,280 (APPLAUSE) 1572 01:13:50,280 --> 01:13:53,480 CHRIS: My whole understanding of food has just expanded 1573 01:13:53,480 --> 01:13:55,600 being in here for just a week. 1574 01:13:55,600 --> 01:13:57,920 Well done, mate. (APPLAUSE) 1575 01:13:59,960 --> 01:14:01,320 Oh! 1576 01:14:01,320 --> 01:14:03,720 I don't know what's out there for me right now, 1577 01:14:03,720 --> 01:14:05,960 but I'm not gonna stop cooking. 1578 01:14:05,960 --> 01:14:07,480 (LAUGHTER) 1579 01:14:07,480 --> 01:14:12,360 CHRIS: Cooking with all these bloody legends was just priceless. 1580 01:14:12,360 --> 01:14:15,120 Give it up for Chris, everybody! 1581 01:14:15,120 --> 01:14:17,360 (APLAUSE AND CHEERING) 1582 01:14:17,360 --> 01:14:20,640 My food journey's... it's really just begun. 1583 01:14:24,560 --> 01:14:28,120 VOICEOVER: This week on MasterChef Australia... 1584 01:14:28,120 --> 01:14:30,960 ..it's the first mystery box of the season. 1585 01:14:30,960 --> 01:14:33,560 JOCK: Lift your lids now. 1586 01:14:34,640 --> 01:14:37,400 ALVIN: First mystery box. It's like a rite of passage. 1587 01:14:37,400 --> 01:14:39,520 MICHAEL: And it is chaos. It's delicious chaos. 1588 01:14:39,520 --> 01:14:41,400 And... JOCK: Matt Stone, everybody! 1589 01:14:41,400 --> 01:14:43,880 ..the line-up of guest chefs... 1590 01:14:43,880 --> 01:14:44,920 JOCK: Shannon Bennett. 1591 01:14:44,920 --> 01:14:48,200 WOMAN: Absolutely fangirling over Shannon Bennett. 1592 01:14:48,200 --> 01:14:49,840 ANDY: Adriano Zumbo! 1593 01:14:49,840 --> 01:14:53,440 ..will have even our most experienced contenders 1594 01:14:53,440 --> 01:14:57,000 in a flap. 1595 01:14:57,000 --> 01:15:00,000 Captions by Red Bee Media