1 00:00:01,000 --> 00:00:07,720 VOICEOVER: Previously on MasterChef Australia... 2 00:00:07,720 --> 00:00:09,360 Come on, blue, let's bring it home! 3 00:00:09,360 --> 00:00:11,680 Let's go, Fans. Whoo-hoo! 4 00:00:11,680 --> 00:00:13,400 WOMAN: Only one jaffle will rule them all. 5 00:00:13,400 --> 00:00:17,760 ..the judges were hard-pressed to choose the best jaffle. 6 00:00:17,760 --> 00:00:20,720 To get that much flavour inside a jaffle is epic. 7 00:00:20,720 --> 00:00:24,200 But Minoli managed to win for Team Favourites. 8 00:00:24,200 --> 00:00:27,160 It's like the spirit of a curry puff but in jaffle form. 9 00:00:27,160 --> 00:00:28,440 Whoo-hoo! 10 00:00:28,440 --> 00:00:30,640 I've saved my team. 11 00:00:30,640 --> 00:00:33,280 That left the Fans to fight for survival. 12 00:00:33,280 --> 00:00:35,120 HARRY: If the judges don't like it, 13 00:00:35,120 --> 00:00:38,600 I might be walking out of these doors with this immunity pin. 14 00:00:38,600 --> 00:00:43,800 And it was Chris who had to say the first farewell. 15 00:00:43,800 --> 00:00:48,920 Tonight, it's the first mystery box of 2022. 16 00:00:48,920 --> 00:00:51,360 ALVIN: First mystery box is really, um...it's like a rite of passage. 17 00:00:51,360 --> 00:00:55,720 And this time, there's more than meets the eye. 18 00:00:57,360 --> 00:00:59,200 SONG: # 'Cause you're hot then you're cold 19 00:00:59,200 --> 00:01:01,040 # You're yes then you're no 20 00:01:01,040 --> 00:01:02,800 # You're in then you're out 21 00:01:02,800 --> 00:01:04,680 # You're up then you're down 22 00:01:04,680 --> 00:01:06,520 # You're wrong when it's right 23 00:01:06,520 --> 00:01:08,400 # It's black and it's white 24 00:01:08,400 --> 00:01:10,000 # We fight, we break up 25 00:01:10,000 --> 00:01:12,680 # We kiss, we make up 26 00:01:12,680 --> 00:01:13,920 # You're hot then you're cold 27 00:01:13,920 --> 00:01:15,560 # You're yes then you're no 28 00:01:15,560 --> 00:01:17,440 # You're in then you're out 29 00:01:17,440 --> 00:01:19,960 # You're up then you're down 30 00:01:19,960 --> 00:01:21,200 # You're wrong when it's right 31 00:01:21,200 --> 00:01:22,840 # It's black and it's white 32 00:01:22,840 --> 00:01:24,520 # We fight, we break up 33 00:01:24,520 --> 00:01:27,560 # We kiss, we make up 34 00:01:27,560 --> 00:01:30,240 # You # You don't really wanna stay, no 35 00:01:30,240 --> 00:01:31,320 # You 36 00:01:31,320 --> 00:01:33,840 # But you don't really wanna go-o 37 00:01:33,840 --> 00:01:35,600 # You're hot then you're cold 38 00:01:35,600 --> 00:01:37,400 # You're yes then you're no 39 00:01:37,400 --> 00:01:39,360 # You're in then you're out 40 00:01:39,360 --> 00:01:42,200 # You're up then you're down. # 41 00:01:57,480 --> 00:02:01,080 Are you excited for today? Think I am, yeah. 42 00:02:01,080 --> 00:02:03,280 Me too. (LAUGHTER) 43 00:02:03,280 --> 00:02:05,680 Bit of trepidation. (LAUGHS) 44 00:02:06,800 --> 00:02:09,360 Ready to rumble. 45 00:02:09,360 --> 00:02:11,120 Ready to rumble. (LAUGHS) 46 00:02:11,120 --> 00:02:14,880 I just want to cook, you know. Just want to get in. 47 00:02:14,880 --> 00:02:16,600 I hope they go easy on us. 48 00:02:19,080 --> 00:02:20,600 Here we go! 49 00:02:21,600 --> 00:02:23,920 Oh, mystery boxes! 50 00:02:23,920 --> 00:02:26,960 (LAUGHTER) Mystery box! 51 00:02:26,960 --> 00:02:28,920 Hey! There they are! 52 00:02:28,920 --> 00:02:30,920 Mystery box! And so many! 53 00:02:30,920 --> 00:02:33,680 Come on in! Straight to your benches, guys. 54 00:02:33,680 --> 00:02:35,440 Let's run. 55 00:02:35,440 --> 00:02:39,440 JOCK: Pick a box, any box! MAN: Come on, come on! 56 00:02:39,440 --> 00:02:41,440 Oh, it's a long clap. It's a long clap, isn't it? 57 00:02:41,440 --> 00:02:43,720 Many contestants. A long clap. 58 00:02:45,200 --> 00:02:46,880 Morning, everybody! CONTESTANTS: Morning! 59 00:02:46,880 --> 00:02:51,920 Can you believe it? Today is the first mystery box of this season. 60 00:02:51,920 --> 00:02:53,760 MAN: Yes! (CHEERING) 61 00:02:53,760 --> 00:02:56,120 Whoo-ooh! 62 00:02:56,120 --> 00:02:59,480 Matt. It's your first ever mystery box. 63 00:02:59,480 --> 00:03:01,080 Are you excited to see what's inside? 64 00:03:01,080 --> 00:03:04,440 Uh, it's...it's a bit nerve-racking but very exciting. 65 00:03:04,440 --> 00:03:06,480 Hoping for something, uh, familiar. 66 00:03:06,480 --> 00:03:08,200 What if it's all unfamiliar? 67 00:03:08,200 --> 00:03:11,040 Um...then I'll taste and I'll cook and hopefully something... 68 00:03:11,040 --> 00:03:13,440 Have you been practising with the under-bench pantry staples? 69 00:03:13,440 --> 00:03:15,280 MATT: I'm confident with the under-bench 70 00:03:15,280 --> 00:03:17,080 and, uh, hopefully, we can fit something in. 71 00:03:17,080 --> 00:03:18,280 John. 72 00:03:18,280 --> 00:03:20,000 How are you? I'm good. 73 00:03:20,000 --> 00:03:21,840 Mystery boxes in your season. 74 00:03:21,840 --> 00:03:23,000 Did you enjoy them? Yeah, I did. 75 00:03:23,000 --> 00:03:25,640 Well, it's actually... this is my pantry, basically. 76 00:03:25,640 --> 00:03:28,920 So I'll just walk in at home, open it up and that's my mystery box. 77 00:03:28,920 --> 00:03:30,720 JOCK: So you're good at thinking of dishes on the fly? 78 00:03:30,720 --> 00:03:33,400 Yeah. Should be a good day for you. Yeah. 79 00:03:35,480 --> 00:03:38,480 I think it's about time that we find out what's under it. 80 00:03:38,480 --> 00:03:39,560 Are you ready? 81 00:03:39,560 --> 00:03:40,840 Yes. Yes. 82 00:03:40,840 --> 00:03:42,480 Alright - lift your lids... 83 00:03:42,480 --> 00:03:43,800 ..now. 84 00:03:45,320 --> 00:03:47,080 CONTESTANTS: Ooh! 85 00:03:47,080 --> 00:03:48,480 Ooh! Ah! 86 00:03:49,680 --> 00:03:51,240 I can cook something with that. 87 00:03:51,240 --> 00:03:52,880 MELISSA: Let's talk ingredients. 88 00:03:52,880 --> 00:03:54,560 So under the lid today, 89 00:03:54,560 --> 00:03:56,880 we have pork chop, Granny Smith apples, 90 00:03:56,880 --> 00:03:59,560 dark chocolate, tomatoes, 91 00:03:59,560 --> 00:04:04,080 flat-leaf parsley, ciabatta bread, lemon and cabbage. 92 00:04:04,080 --> 00:04:06,480 Now, this isn't your run-of-the-mill mystery box. 93 00:04:06,480 --> 00:04:10,000 These ingredients have significance. 94 00:04:10,000 --> 00:04:14,400 They've all been in a mystery box together before. 95 00:04:14,400 --> 00:04:16,760 I know. MELISSA: She knows! 96 00:04:16,760 --> 00:04:18,560 Well, I mean, I was about to say, "Does anybody know?" 97 00:04:18,560 --> 00:04:21,480 And Julie's, like, "Yes!" (LAUGHS) 98 00:04:21,480 --> 00:04:23,240 Julie. 99 00:04:23,240 --> 00:04:27,000 This...this is the first ever mystery box. 100 00:04:27,000 --> 00:04:29,000 CONTESTANTS: Oh! 101 00:04:29,000 --> 00:04:30,720 WOMAN: That's so nice! 102 00:04:30,720 --> 00:04:31,880 Oh! 103 00:04:32,880 --> 00:04:36,280 And we all had one little butane burner and a pan, 104 00:04:36,280 --> 00:04:38,440 and we had this in our mystery box. 105 00:04:38,440 --> 00:04:41,040 I just...I've just gone, "Whoa." 106 00:04:41,040 --> 00:04:43,040 MELISSA: So Julie is correct. 107 00:04:43,040 --> 00:04:48,080 This is the first ever mystery box from way back in season one. 108 00:04:48,080 --> 00:04:51,280 I love that Jules is just in front of me 109 00:04:51,280 --> 00:04:54,160 and this is the first mystery box that she would have ever done. 110 00:04:54,160 --> 00:04:56,120 I think a lot of people will be able to make something 111 00:04:56,120 --> 00:04:58,800 with the stuff in this box. 112 00:05:01,000 --> 00:05:02,520 Righto, gang, here's the rules. 113 00:05:02,520 --> 00:05:05,400 You've got 75 minutes to cook a dish 114 00:05:05,400 --> 00:05:09,040 using one or more ingredients from that mystery box. 115 00:05:09,040 --> 00:05:11,560 Pantry and garden today, they're closed, 116 00:05:11,560 --> 00:05:14,400 but, of course, you've got the under-bench pantry staples. 117 00:05:14,400 --> 00:05:16,400 Let's start with the good news. 118 00:05:16,400 --> 00:05:21,600 The best dish from the Fans AND the best dish from the Favourites, 119 00:05:21,600 --> 00:05:26,520 they'll win a fast-tracked place into this week's immunity challenge. 120 00:05:26,520 --> 00:05:28,960 WOMAN: Wow! 121 00:05:28,960 --> 00:05:30,920 ANDY: Now for the bad news. 122 00:05:30,920 --> 00:05:32,960 The bottom two dishes from each team, 123 00:05:32,960 --> 00:05:35,760 you'll be cooking in tomorrow's pressure test, 124 00:05:35,760 --> 00:05:39,000 where, unfortunately, one of you goes home. 125 00:05:41,400 --> 00:05:43,760 Your job today, 126 00:05:43,760 --> 00:05:47,200 don't let the first ever mystery box 127 00:05:47,200 --> 00:05:49,080 be your last. 128 00:05:49,080 --> 00:05:51,240 MELANIE: Usually on MasterChef, the seasons that I've watched, 129 00:05:51,240 --> 00:05:54,040 mystery boxes are a chance to really just, like, have a little bit of fun, 130 00:05:54,040 --> 00:05:55,680 and there's not usually negative consequences. 131 00:05:55,680 --> 00:05:57,800 So the fact that today, 132 00:05:57,800 --> 00:05:59,720 the bottom two dishes from each team, 133 00:05:59,720 --> 00:06:02,160 they're gonna go into a pressure test, 134 00:06:02,160 --> 00:06:04,800 that's kind of a hard pill to swallow. 135 00:06:05,800 --> 00:06:08,160 ANDY: Good luck. 136 00:06:08,160 --> 00:06:10,000 Your time starts now. 137 00:06:10,000 --> 00:06:11,800 Gosh. OK. 138 00:06:11,800 --> 00:06:13,640 Let's do it! 139 00:06:13,640 --> 00:06:15,480 Let's do it, let's do it, let's do it! 140 00:06:15,480 --> 00:06:17,080 Oh, sorry, sorry. 141 00:06:19,120 --> 00:06:20,480 SASHI: Anybody doesn't want the apples? 142 00:06:20,480 --> 00:06:22,640 Sashi. 143 00:06:24,600 --> 00:06:27,640 Doing the first mystery box is really amazing. 144 00:06:27,640 --> 00:06:30,120 I've dreamt about it so much. 145 00:06:30,120 --> 00:06:32,920 I'm thinking sweet. I'm doing a mille-feuille. 146 00:06:32,920 --> 00:06:35,560 Apples, caramel cream pie. 147 00:06:35,560 --> 00:06:37,600 JENN: I'm gonna make some wontons. 148 00:06:37,600 --> 00:06:40,440 Usually, there's a lot of garlic in them. 149 00:06:40,440 --> 00:06:42,960 No garlic today, so I'm gonna be working with what I've got, 150 00:06:42,960 --> 00:06:45,800 and hopefully it'll turn out alright. 151 00:06:45,800 --> 00:06:46,800 To make sure I'm safe today, 152 00:06:46,800 --> 00:06:49,760 I just have to beat two people from my own team. 153 00:06:49,760 --> 00:06:50,800 It's a bit bizarre. 154 00:06:50,800 --> 00:06:52,400 Like, I've watched it a lot on TV, 155 00:06:52,400 --> 00:06:55,680 and I always think, "I'll make this and make that." 156 00:06:55,680 --> 00:06:57,360 It's a little bit different when you get up here. 157 00:06:57,360 --> 00:07:00,200 You're, like, "Wham! What DO I make?" 158 00:07:00,200 --> 00:07:02,000 I saw the lemons and I'm, like, 159 00:07:02,000 --> 00:07:04,880 "Lemon meringue pie will be what I make today." 160 00:07:04,880 --> 00:07:09,000 Oh, first mystery box with the first ever ingredients inside. 161 00:07:09,000 --> 00:07:10,880 How do you think people are gonna go being quite creative 162 00:07:10,880 --> 00:07:12,800 and getting the best out of the ingredient? 163 00:07:12,800 --> 00:07:15,640 MELISSA: I think some people will be thrown for a loop. 164 00:07:15,640 --> 00:07:18,200 And I think some people will really rise to the occasion. 165 00:07:18,200 --> 00:07:19,320 WOMAN: What's on there, Steph? 166 00:07:19,320 --> 00:07:20,960 Apple caramel. WOMAN: Oh, it looks good. 167 00:07:20,960 --> 00:07:23,040 JOCK: Because it's such a normal mystery box, 168 00:07:23,040 --> 00:07:25,000 my expectation is that around me, everybody would be doing 169 00:07:25,000 --> 00:07:27,680 pork and cabbage in some kind of normal way. 170 00:07:28,680 --> 00:07:30,760 I'd be trying to do something different. 171 00:07:30,760 --> 00:07:34,640 For me, this is all about the under-bench staples. 172 00:07:34,640 --> 00:07:37,960 Because at the end of the day, if you can pull out a whole bunch of dishes 173 00:07:37,960 --> 00:07:39,280 from just the under-bench... 174 00:07:39,280 --> 00:07:41,000 ANDY: Yeah. ..it shouldn't really matter... 175 00:07:41,000 --> 00:07:42,680 Yeah. ..what's in that mystery box. 176 00:07:42,680 --> 00:07:46,960 How do you get the best out of those ordinary ingredients? 177 00:07:46,960 --> 00:07:48,400 What's the best thing you can do to cabbage, 178 00:07:48,400 --> 00:07:50,160 what's the best thing you can do to tomatoes... 179 00:07:50,160 --> 00:07:51,560 JOCK: Ooh, yeah. 180 00:07:51,560 --> 00:07:53,560 ..to make 'em fully next-level and get a shot 181 00:07:53,560 --> 00:07:56,040 at being in...in the immunity cook? 182 00:08:03,880 --> 00:08:05,480 JOCK: Julie! ANDY: Oh, Julie, here we are. 183 00:08:05,480 --> 00:08:06,880 Hello. He scared me too. 184 00:08:06,880 --> 00:08:08,400 (ALL LAUGH) (LAUGHS) Sorry. 185 00:08:08,400 --> 00:08:10,160 What's happening? 186 00:08:10,160 --> 00:08:11,680 ANDY: Pasta! Ah. I'm doing pasta, yeah. 187 00:08:11,680 --> 00:08:14,240 What was your first dish, the very first mystery box? 188 00:08:14,240 --> 00:08:15,760 Well, I saw pork chops and apples, 189 00:08:15,760 --> 00:08:18,040 so I made pork chops and apple sauce. 190 00:08:18,040 --> 00:08:19,800 Nice. What's your dish today? 191 00:08:19,800 --> 00:08:21,320 Well, it's gonna be a... 192 00:08:21,320 --> 00:08:22,360 ..a pasta with tomatoes... 193 00:08:22,360 --> 00:08:23,680 JOCK: Yep. 194 00:08:23,680 --> 00:08:25,120 ..and then a pangrattato with lemon and... 195 00:08:25,120 --> 00:08:26,520 JOCK: Pangrattato? ..and parsley, yeah. 196 00:08:26,520 --> 00:08:28,960 ANDY: Beautiful. So do everything I can to get flavour into the tomatoes. 197 00:08:28,960 --> 00:08:30,840 What are we doing pasta-wise? 198 00:08:30,840 --> 00:08:32,120 Fettuccine/tagliatelle. 199 00:08:32,120 --> 00:08:34,160 I'm gonna hand-cut it, I think. ANDY: Oh, cool. JOCK: Nice. 200 00:08:34,160 --> 00:08:35,200 Al dente pasta? Yes. 201 00:08:35,200 --> 00:08:37,320 Just make sure you give it enough time to dry a little bit... 202 00:08:37,320 --> 00:08:38,760 Mmm. Yep. ..before, do you know what I mean? 203 00:08:38,760 --> 00:08:40,080 If you're... Yeah. 204 00:08:40,080 --> 00:08:43,240 ..if you're rolling it out and you dump it straight in the water in the dying minutes... 205 00:08:43,240 --> 00:08:44,600 Yeah. ..you're never gonna get al dente. 206 00:08:44,600 --> 00:08:45,880 Yeah. You know what I mean? Yeah. Yep. 207 00:08:45,880 --> 00:08:47,040 No worries. I can't wait to try it. 208 00:08:47,040 --> 00:08:49,160 Same. Good luck, Jules. (LAUGHS) Thank you. 209 00:08:49,160 --> 00:08:51,080 JULIE: Keeping it very simple today. 210 00:08:51,080 --> 00:08:55,080 For me, simple food made well is a joy, 211 00:08:55,080 --> 00:08:57,720 and it's my preference to cook that way, 212 00:08:57,720 --> 00:09:00,040 and it's my preference to eat that way. 213 00:09:00,040 --> 00:09:05,080 So knowing that the bottom two from each team end up in a pressure test, 214 00:09:05,080 --> 00:09:08,760 I feel so determined that that's not gonna be me. 215 00:09:08,760 --> 00:09:13,600 I'll cross my fingers, I'll pray to the pasta gods and...see how we go. 216 00:09:15,640 --> 00:09:19,400 First ever mystery box, YOUR first ever mystery box, 217 00:09:19,400 --> 00:09:21,440 and you got 60 minutes to go. 218 00:09:21,440 --> 00:09:23,000 (JUDGES CLAP) 219 00:09:27,000 --> 00:09:28,920 Ooh, she's smoky. Yes. Very smoky. 220 00:09:28,920 --> 00:09:32,400 Heaven of lemon today. It's got lemon everything. 221 00:09:32,400 --> 00:09:34,160 Really good. Creamy, buttery apple sauce. 222 00:09:34,160 --> 00:09:36,120 (RATTLING) Ooh! 223 00:09:38,960 --> 00:09:40,560 It's been a while that we've had a mystery box. 224 00:09:40,560 --> 00:09:43,000 I'm...I'm feeling a little bit shaky, actually. 225 00:09:43,000 --> 00:09:46,760 Um...haven't really got the momentum up yet, I don't think, 226 00:09:46,760 --> 00:09:49,000 in this kitchen, um, but... 227 00:09:49,000 --> 00:09:52,720 ..yeah, I love a mystery box, so... so pretty pleased. 228 00:09:52,720 --> 00:09:56,240 BILLIE: In season seven, I loved mystery boxes. 229 00:09:56,240 --> 00:10:00,640 They never came with, you know, a bottom four or any consequences. 230 00:10:00,640 --> 00:10:03,480 I used those challenges to take a few risks. 231 00:10:03,480 --> 00:10:07,040 This is burnt sugar with ants in it. 232 00:10:07,040 --> 00:10:09,080 An ant coffee tuile. 233 00:10:09,080 --> 00:10:11,240 What did you make? I did a weird dessert. 234 00:10:11,240 --> 00:10:14,600 It's a curry leaf and lime parfait with roast cucumber. 235 00:10:14,600 --> 00:10:16,080 GEORGE CALOMBARIS: To think of that 236 00:10:16,080 --> 00:10:18,800 by just lifting the lid on a mystery box and not being scared 237 00:10:18,800 --> 00:10:20,080 is a credit to you, Billie. 238 00:10:20,080 --> 00:10:21,360 Well done. MATT PRESTON: Yeah, yeah. 239 00:10:23,040 --> 00:10:25,280 I'm going sweet, so I'm gonna do 240 00:10:25,280 --> 00:10:27,280 chocolate and lemon ice-cream sandwiches 241 00:10:27,280 --> 00:10:30,000 with an apple and pork caramel in the middle. 242 00:10:30,000 --> 00:10:34,920 BILLIE: I think the judges are expecting a lot from the Favourites, 243 00:10:34,920 --> 00:10:37,320 having done mystery boxes before, 244 00:10:37,320 --> 00:10:40,880 but I'm...finding my feet still. 245 00:10:40,880 --> 00:10:42,880 Just because I won my first season, 246 00:10:42,880 --> 00:10:46,480 it doesn't mean I'm coming in as one of the best cooks. 247 00:10:46,480 --> 00:10:49,000 There's a lot of strong cooks in my team, 248 00:10:49,000 --> 00:10:51,680 so it's gonna be a challenge to get top dish, 249 00:10:51,680 --> 00:10:55,840 but I do want to show them that I can cook and I belong here. 250 00:10:55,840 --> 00:10:59,480 I'd love to have that chance at immunity, 'cause I want to be here. 251 00:10:59,480 --> 00:11:02,880 It's...it's...it's so much fun and such a good feeling. 252 00:11:02,880 --> 00:11:06,840 Pork schnitzel. Just going German. 253 00:11:07,960 --> 00:11:09,240 I'm happy with the texture. 254 00:11:09,240 --> 00:11:12,240 If it doesn't taste like lemon, I'm gonna be in trouble, right? 255 00:11:14,280 --> 00:11:16,040 MELANIE: Having this mystery box is nerve-racking. 256 00:11:16,040 --> 00:11:18,280 It's one thing to see it on TV, 257 00:11:18,280 --> 00:11:21,520 a complete 'nother thing to lift it up and see it yourself. 258 00:11:21,520 --> 00:11:23,880 MELANIE: I definitely worry about my restrictions 259 00:11:23,880 --> 00:11:25,640 when I'm doing a mystery box, 260 00:11:25,640 --> 00:11:28,560 because I have coeliac disease, so that limits my options. 261 00:11:28,560 --> 00:11:32,680 Also, people do assume that gluten-free food is pretty bland, 262 00:11:32,680 --> 00:11:35,720 stodgy, all of the above, just... 263 00:11:35,720 --> 00:11:37,520 ..you know, not very nice. 264 00:11:37,520 --> 00:11:39,440 Today, I'm gonna make lemon meringue choux pastry. 265 00:11:39,440 --> 00:11:42,560 Yeah, the plan is for them to not know that it's gluten-free pastry. 266 00:11:42,560 --> 00:11:43,840 That's a bit of a tall order. 267 00:11:43,840 --> 00:11:46,000 Obviously, they eat choux in here quite often. 268 00:11:47,400 --> 00:11:48,880 Like, I make this all the time at home 269 00:11:48,880 --> 00:11:51,560 and I'm just really hoping that it comes together 270 00:11:51,560 --> 00:11:53,240 like it does when I cook it at home. 271 00:11:55,080 --> 00:11:56,800 MELANIE: Making gluten-free choux pastry, 272 00:11:56,800 --> 00:11:58,840 it's not just a matter of adjusting ratios, 273 00:11:58,840 --> 00:12:02,840 and it's not just a matter of subbing in any other ingredient. 274 00:12:02,840 --> 00:12:06,120 I couldn't find anyone that had a recipe that really worked for me, 275 00:12:06,120 --> 00:12:09,000 so I did a bit of research about what makes them work, what doesn't, 276 00:12:09,000 --> 00:12:11,400 and then just experimented lots. 277 00:12:11,400 --> 00:12:14,320 So I'm just really hoping that these rise, they come up perfect 278 00:12:14,320 --> 00:12:17,360 and that the judges like them. 279 00:12:19,800 --> 00:12:23,680 Heads up, everybody! 45 minutes to go! 280 00:12:23,680 --> 00:12:25,440 MAN: Come on! 281 00:12:28,680 --> 00:12:31,880 ALVIN: Mystery boxes were always my favourite challenge in my season, 282 00:12:31,880 --> 00:12:34,400 but now there's a negative consequence. 283 00:12:34,400 --> 00:12:37,480 I can do this. I can do this. 284 00:12:37,480 --> 00:12:41,560 ALVIN: It's amazing what that does to one's headspace. 285 00:12:41,560 --> 00:12:42,600 Uh...uh... 286 00:12:42,600 --> 00:12:44,280 ALVIN: My mind is racing. 287 00:12:44,280 --> 00:12:45,280 Uh... 288 00:12:45,280 --> 00:12:48,280 ALVIN: It's just a jumble. And I'm not sure what I'm cooking. 289 00:12:48,280 --> 00:12:50,560 I think clarity is so important, 290 00:12:50,560 --> 00:12:53,680 because if you don't have an idea from the beginning, 291 00:12:53,680 --> 00:12:56,680 then you could be in trouble. 292 00:12:56,680 --> 00:12:58,360 Alvin. Hi. 293 00:12:58,360 --> 00:12:59,800 What are you making, mate? What's the dish? 294 00:12:59,800 --> 00:13:02,080 Um...I'm not sure yet. It's a work in progress. 295 00:13:02,080 --> 00:13:04,840 Um, so I'm thinking it's gonna be a noodle dish 296 00:13:04,840 --> 00:13:07,160 with some, uh... 297 00:13:07,160 --> 00:13:09,400 ..pickled v...uh, pickled vegetables. 298 00:13:09,400 --> 00:13:11,520 40 minutes to go, mate. Have you got enough time? 299 00:13:11,520 --> 00:13:12,720 I don't know. 300 00:13:14,080 --> 00:13:15,120 JOCK: Good luck, mate. Thanks. 301 00:13:15,120 --> 00:13:18,680 The prospect of going into a pressure test, that makes me nervous. 302 00:13:18,680 --> 00:13:21,120 Being in the Favourites group, 303 00:13:21,120 --> 00:13:22,680 it just takes the littlest sort of mistake 304 00:13:22,680 --> 00:13:25,800 to sort of push you down to the bottom two, and I don't want that. 305 00:13:25,800 --> 00:13:27,360 (LAUGHS) 306 00:13:38,400 --> 00:13:39,640 Can you feel the flour? 307 00:13:39,640 --> 00:13:41,200 Yeah? More caramel. 308 00:13:42,200 --> 00:13:43,920 MAN: Tommy, how much pork have you got? 309 00:13:43,920 --> 00:13:45,560 TOMMY: Got to give the people what they want. 310 00:13:45,560 --> 00:13:46,920 MAN: Got a whole pig, mate. 311 00:13:46,920 --> 00:13:51,120 Apple and caramel is a pretty good combination. 312 00:13:51,120 --> 00:13:52,880 Oh! 313 00:13:52,880 --> 00:13:54,920 (HUMS) 314 00:13:57,320 --> 00:13:59,640 MINOLI: In season 13, mystery box challenges, 315 00:13:59,640 --> 00:14:04,120 I tried to do things that weren't part of my repertoire, 316 00:14:04,120 --> 00:14:07,320 and that really kind of got me in a little bit of trouble. 317 00:14:07,320 --> 00:14:09,400 I got eliminated twice. 318 00:14:09,400 --> 00:14:13,080 Both times, I was trying to do things that I hadn't really done before. 319 00:14:13,080 --> 00:14:16,000 I just kind of went a little bit rogue. 320 00:14:16,000 --> 00:14:17,440 You know, I made... 321 00:14:17,440 --> 00:14:20,000 ..I don't know, just weird stuff. (LAUGHS) 322 00:14:21,560 --> 00:14:24,800 A caramelised miso ice-cream, roasted strawberries, 323 00:14:24,800 --> 00:14:26,120 chocolate and almonds. 324 00:14:26,120 --> 00:14:30,080 Trying to put four seasons on a plate is so hard! 325 00:14:30,080 --> 00:14:32,400 Next time, just pull the reins back a touch 326 00:14:32,400 --> 00:14:34,600 and you'll find yourself in a better place. 327 00:14:34,600 --> 00:14:36,120 Just give me the name of the dish. Barra Bites. 328 00:14:36,120 --> 00:14:38,000 Barra Bites? Crispy barramundi. 329 00:14:38,000 --> 00:14:39,240 Pickled cherries. 330 00:14:39,240 --> 00:14:42,520 I'm actually going to do green mango as the noodles. 331 00:14:42,520 --> 00:14:44,120 ANDY: It's not bad. 332 00:14:44,120 --> 00:14:46,040 It's not amazing. 333 00:14:46,040 --> 00:14:48,240 And I don't know where that's gonna put you today. 334 00:14:51,120 --> 00:14:52,840 MINOLI: New Minoli is in this kitchen. 335 00:14:52,840 --> 00:14:55,680 I want to do a lot better this season in mystery boxes. 336 00:14:55,680 --> 00:15:00,080 I'm making pasta today with, uh, pork and tomato and a bit of lemon, 337 00:15:00,080 --> 00:15:02,160 so I'm using a few ingredients from the box, 338 00:15:02,160 --> 00:15:04,680 but I'm going to keep it simple. 339 00:15:04,680 --> 00:15:08,480 I'm going for that immunity spot. I want to be in the immunity cook. 340 00:15:08,480 --> 00:15:12,440 So this dish has to be delicious. 341 00:15:12,440 --> 00:15:15,880 It WILL be delicious. This dish is going to be delicious. 342 00:15:15,880 --> 00:15:17,920 Yeah. I've got a couple of elements on the go. 343 00:15:17,920 --> 00:15:20,720 So I'm trying to multi-task. Ooh! 344 00:15:20,720 --> 00:15:22,360 Minoli! 345 00:15:22,360 --> 00:15:24,600 Hello. Hello. ANDY: Hey, Minoli. What's happening? 346 00:15:24,600 --> 00:15:27,640 You're working up a little sweat there. You're going hard. MINOLI: Oh! I know. 347 00:15:27,640 --> 00:15:29,360 I really want to do well in this mystery box. Mmm. 348 00:15:29,360 --> 00:15:31,160 What are you doing? I'm making pasta. 349 00:15:31,160 --> 00:15:32,160 But... What kind of pasta? 350 00:15:32,160 --> 00:15:33,680 Um...pork. Yep. 351 00:15:33,680 --> 00:15:35,440 Nice and fatty. JOCK: Shape? 352 00:15:35,440 --> 00:15:37,240 Um...a bit yolky. 353 00:15:37,240 --> 00:15:38,440 Spaghetti. JOCK: Spaghetti? 354 00:15:38,440 --> 00:15:39,760 Going, like, classic. Yeah, yeah, yep. 355 00:15:39,760 --> 00:15:41,520 OK. Just having, like, mince. 356 00:15:41,520 --> 00:15:43,280 It's one of my favourite pastas. So, what's the dish? 357 00:15:43,280 --> 00:15:45,360 I'm gonna say pork and tomato pasta, but really it's... 358 00:15:45,360 --> 00:15:48,240 ..I just realised it's like a spaghetti bolognese. 359 00:15:48,240 --> 00:15:50,280 And...you were there for the pasta masterclass? 360 00:15:50,280 --> 00:15:51,560 No. 361 00:15:51,560 --> 00:15:53,280 Oh, you missed it. MINOLI: I missed everything. 362 00:15:53,280 --> 00:15:54,920 Literally, like... You didn't miss everything. 363 00:15:54,920 --> 00:15:58,480 ..I got...I got eliminated the week before How to Survive MasterChef. 364 00:15:58,480 --> 00:16:00,080 Ooh. Like, I missed everything. 365 00:16:00,080 --> 00:16:02,640 Did you do a pressure test or did you miss that as well? 366 00:16:02,640 --> 00:16:04,400 Look, I basically wasn't on MasterChef, was I? 367 00:16:04,400 --> 00:16:06,880 (ALL LAUGH) Really. Let's be honest. 368 00:16:06,880 --> 00:16:09,680 I'm Andy. Nice to meet you. Yeah. Good. 369 00:16:10,680 --> 00:16:13,240 I think I'm gonna go a little bit more down. 370 00:16:13,240 --> 00:16:15,280 (SPEAKS INDISTINCTLY) 371 00:16:15,280 --> 00:16:17,600 Aldo! Big Aldo! How are you, guys? 372 00:16:17,600 --> 00:16:20,480 ANDY: Good, mate. You? JOCK: Very well. How are you? Not too bad. 373 00:16:20,480 --> 00:16:21,960 Cotoletto? 374 00:16:21,960 --> 00:16:24,840 ALDO: Cotoletta. JOCK: Cotoletta. 375 00:16:24,840 --> 00:16:26,120 Cotoletta! Why is it not cotoletto? 376 00:16:26,120 --> 00:16:28,960 Because it's female, sir - cotoletta. 377 00:16:28,960 --> 00:16:30,440 It might be a male pig. 378 00:16:30,440 --> 00:16:32,080 No, but it doesn't matter. It's gender-defined. 379 00:16:32,080 --> 00:16:34,080 It's cotoletta. La cotoletta. Righto. Righto. Break it up. 380 00:16:34,080 --> 00:16:36,800 Break it up. Um, for the players at home, let's run through the dish. 381 00:16:36,800 --> 00:16:40,720 So it's gonna be similar to a classic cotoletta alla Milanese, 382 00:16:40,720 --> 00:16:43,120 but I normally use veal, but this time, I'm gonna use pork. 383 00:16:43,120 --> 00:16:45,040 JOCK: Pork? ANDY: Yeah. So it's classic. 384 00:16:45,040 --> 00:16:47,960 ALDO: You got lemon zest and parsley in the crumb on the outside. 385 00:16:47,960 --> 00:16:49,200 Yep. Simple, classico. 386 00:16:49,200 --> 00:16:50,960 That's all. ANDY: Yeah. That's me. 387 00:16:50,960 --> 00:16:53,680 I love it. I'm a lover of pink pork. 388 00:16:53,680 --> 00:16:56,720 Are you cooked-through pork or are you slightly pink or are you... 389 00:16:56,720 --> 00:16:57,760 OK. What are you? 390 00:16:57,760 --> 00:17:00,120 Like...the way that we do it in Italy, I eat it cooked through. 391 00:17:00,120 --> 00:17:02,320 JOCK: Yeah. OK. So my pork, it's cooked through. ANDY: Yeah. 392 00:17:02,320 --> 00:17:03,520 You cook it the way you want to cook it 393 00:17:03,520 --> 00:17:05,120 and we'll judge it the way it's supposed to be. 394 00:17:05,120 --> 00:17:07,600 Thank you, guys. Alright? Good stuff. 395 00:17:07,600 --> 00:17:08,960 Grazie! (LAUGHS) 396 00:17:08,960 --> 00:17:11,000 I'm stressing out right now because, actually, 397 00:17:11,000 --> 00:17:12,480 I don't know what way should I cook the pork, 398 00:17:12,480 --> 00:17:15,840 the Italian way or the at-the-moment way? 399 00:17:15,840 --> 00:17:17,000 What am I doing? 400 00:17:17,000 --> 00:17:19,960 I don't know what to do. It's very hard. 401 00:17:19,960 --> 00:17:24,040 Everything is going on the pork. Let's put some pork on your fork. 402 00:17:24,040 --> 00:17:27,320 Just two element on a plate. It is a very bold move. 403 00:17:27,320 --> 00:17:29,920 They got to be both spot-on 404 00:17:29,920 --> 00:17:32,080 or otherwise you're in a hell of trouble. 405 00:17:32,080 --> 00:17:33,400 But, you know, I got to cook my way. 406 00:17:33,400 --> 00:17:35,600 It's my way or the way out, or the freeway - 407 00:17:35,600 --> 00:17:38,200 my way or the freeway, right? 408 00:17:39,200 --> 00:17:43,440 I hope it's perfect. I'm gonna put some love in this pastry. 409 00:17:43,440 --> 00:17:45,120 Hopefully, the flavour is...is good enough. 410 00:17:45,120 --> 00:17:48,280 I'm doing pork and cabbage jam 411 00:17:48,280 --> 00:17:50,280 and a jus with apple. 412 00:17:50,280 --> 00:17:51,320 Pretty classic flavours, 413 00:17:51,320 --> 00:17:54,000 but it obviously just has to be cooked really well. 414 00:17:54,000 --> 00:17:56,720 JENN: I would absolutely love to put up a top dish today. 415 00:17:56,720 --> 00:18:00,440 Having that fast track into immunity is such a big win 416 00:18:00,440 --> 00:18:02,200 and I could really use it. 417 00:18:02,200 --> 00:18:04,600 Tastes good. 418 00:18:04,600 --> 00:18:05,840 You flying? 419 00:18:05,840 --> 00:18:09,880 I'm making agnolotti with a lemon ricotta 420 00:18:09,880 --> 00:18:11,840 with a tomato and cream sauce and a pangrattato. 421 00:18:11,840 --> 00:18:15,600 MAX: Pasta is something I've fallen in love with over the last year, 422 00:18:15,600 --> 00:18:19,320 so it's something I want to show the judges that I have in my toolkit. 423 00:18:19,320 --> 00:18:20,640 I'm envisioning this dish to be 424 00:18:20,640 --> 00:18:23,320 beautiful little plump ricotta-filled agnolottis 425 00:18:23,320 --> 00:18:26,920 with a really nice deep orange sauce. 426 00:18:26,920 --> 00:18:29,000 Pasta should be my way to make sure 427 00:18:29,000 --> 00:18:31,240 that I don't end up in elimination tomorrow. 428 00:18:31,240 --> 00:18:33,160 It's my comfort zone. 429 00:18:33,160 --> 00:18:35,600 Hazza, any spare spoons? Nup. Sorry. 430 00:18:36,600 --> 00:18:39,880 OK. OK, I got time. I got time. Can I steal that after you finish? 431 00:18:39,880 --> 00:18:40,920 Thank you. 432 00:18:40,920 --> 00:18:43,680 DULAN: This mystery box doesn't play into my strengths. 433 00:18:43,680 --> 00:18:46,400 This is very European cooking. 434 00:18:46,400 --> 00:18:48,480 I tend to put spices on everything, 435 00:18:48,480 --> 00:18:50,600 but I don't have that today, 436 00:18:50,600 --> 00:18:52,960 so I've got to work with what I have. 437 00:18:52,960 --> 00:18:57,080 I'm gonna cook the pork chop and then I'm gonna have a pickled cabbage, 438 00:18:57,080 --> 00:19:02,360 a apple parsley sauce to go with it and a pork crackle finishing salt. 439 00:19:02,360 --> 00:19:06,000 DULAN: So, I'm gonna cook the pork on the hibachi, 440 00:19:06,000 --> 00:19:09,960 because I want to get that smoky flavour into my dish. 441 00:19:09,960 --> 00:19:13,360 I always cook pork on my charcoal grill at home. 442 00:19:13,360 --> 00:19:16,360 So I'm thinking the hibachi can't be much different. 443 00:19:16,360 --> 00:19:20,800 I've got to cook the pork perfect pink in the middle. 444 00:19:20,800 --> 00:19:24,400 If I undercook or overcook that pork, you know, there...there is no dish. 445 00:19:24,400 --> 00:19:27,840 If all the elements balance out as... in my head, 446 00:19:27,840 --> 00:19:31,800 and I've done this before, yeah, it'll be a really top dish. 447 00:19:34,320 --> 00:19:35,920 God! Like, I've got so many things I'm watching. 448 00:19:35,920 --> 00:19:37,440 ALVIN: Time is running out. 449 00:19:37,440 --> 00:19:40,280 So I decide to go with a dry noodle dish. 450 00:19:40,280 --> 00:19:43,920 My dish that I'm calling This Little Piggy Went to Market 451 00:19:43,920 --> 00:19:47,680 is going to have caramelised pork, uh, pickled cabbage, 452 00:19:47,680 --> 00:19:50,960 some apples and tomatoes and some noodles. 453 00:19:50,960 --> 00:19:52,760 So I've got my noodle dough resting. 454 00:19:52,760 --> 00:19:55,560 I've got the pickled cabbage happening. 455 00:19:55,560 --> 00:20:00,480 I've got the, uh, croutons all there. I made a vinegar caramel. 456 00:20:00,480 --> 00:20:02,160 And then I'm going to mix all this up, 457 00:20:02,160 --> 00:20:05,800 and, hopefully, it'll be, like, just wonderful. 458 00:20:05,800 --> 00:20:08,560 ALVIN: I know what I'm cooking, so I'm happy with that, 459 00:20:08,560 --> 00:20:12,160 but now I'm rushing to sort of get everything done. 460 00:20:12,160 --> 00:20:13,160 Trust me when I tell you 461 00:20:13,160 --> 00:20:16,120 you do not want to be in tomorrow's pressure test. 462 00:20:16,120 --> 00:20:18,280 You've got 28 minutes to go. 463 00:20:18,280 --> 00:20:21,200 ANDY: 28 minutes exactly. MELISSA: 28! Yes. 464 00:20:21,200 --> 00:20:23,040 ANDY: No more, no less. (JUDGES CLAP) 465 00:20:23,040 --> 00:20:24,440 28? 28. 466 00:20:24,440 --> 00:20:26,080 28! 467 00:20:26,080 --> 00:20:27,760 What was that? 30? 468 00:20:27,760 --> 00:20:29,800 WOMEN: 28. 469 00:20:29,800 --> 00:20:32,440 I've got my semifreddos in the blast chiller. 470 00:20:32,440 --> 00:20:34,560 Biscuits are baking in the oven. 471 00:20:34,560 --> 00:20:38,800 The next thing I move on to is the caramel for the centre. 472 00:20:38,800 --> 00:20:41,240 ANDY: Billie. Hi. ANDY: Oh! 473 00:20:41,240 --> 00:20:43,200 I reckon this box kind of suits you. 474 00:20:43,200 --> 00:20:44,840 Yeah. What are you gonna do? 475 00:20:44,840 --> 00:20:46,680 I'm doing chocolate and lemon ice-cream sandwiches 476 00:20:46,680 --> 00:20:49,200 with a apple pork caramel centre. 477 00:20:49,200 --> 00:20:50,400 Ooh! (LAUGHS) 478 00:20:50,400 --> 00:20:52,080 That sounds great. 479 00:20:52,080 --> 00:20:53,680 The apple caramel is just apple juice... 480 00:20:53,680 --> 00:20:55,960 Apple juice cooked down with sugar. ..pork fat, little bit of sugar? 481 00:20:55,960 --> 00:20:57,120 Yeah. Thanks. Good luck with that. 482 00:20:57,120 --> 00:20:59,200 I hope it all turns out really well. So do I. Yeah. 483 00:20:59,200 --> 00:21:01,680 BILLIE: I think using the pork fat in the caramel 484 00:21:01,680 --> 00:21:04,160 gives it a really nice mouthfeel. 485 00:21:04,160 --> 00:21:06,960 Any sort of fat will do that, but pork fat's quite rich, 486 00:21:06,960 --> 00:21:10,120 so I think it'll give it a nice edge. 487 00:21:10,120 --> 00:21:12,720 Did you see that? She's got caramel going. 488 00:21:12,720 --> 00:21:15,240 MELISSA: I feel like we haven't really seen her yet. 489 00:21:15,240 --> 00:21:17,640 Yeah. Like, really seen her. 490 00:21:19,400 --> 00:21:22,960 So today I'm cooking a lemon meringue choux au craquelin. 491 00:21:22,960 --> 00:21:24,920 My choux pastries are in the oven. 492 00:21:24,920 --> 00:21:28,120 My lemon curd, my Swiss meringue and whipped cream are all done. 493 00:21:28,120 --> 00:21:29,560 And I'm happy with them. 494 00:21:29,560 --> 00:21:31,600 Looks alright. Looks alright. 495 00:21:31,600 --> 00:21:34,040 MELANIE: I start to watch the oven, because if this batch doesn't rise, 496 00:21:34,040 --> 00:21:37,440 it's a failure - there is no backup - so that's a risk. 497 00:21:37,440 --> 00:21:38,440 (SIGHS) 498 00:21:38,440 --> 00:21:40,960 It's really important that this batch of choux rise beautifully 499 00:21:40,960 --> 00:21:43,520 and end up hollow. 500 00:21:43,520 --> 00:21:46,520 If I can pull it off, this could be huge. It could be a winning dish. 501 00:21:46,520 --> 00:21:49,360 I think they're looking pretty good. 502 00:21:51,160 --> 00:21:53,200 JULIE: Well, you know how they say "Go hard or go home"? 503 00:21:53,200 --> 00:21:55,080 I may be doing both. (LAUGHS) 504 00:21:55,080 --> 00:21:58,040 I'm making fettuccine with tomato sauce. 505 00:21:58,040 --> 00:22:00,920 When I did this mystery box in my season, you know, like, 506 00:22:00,920 --> 00:22:03,160 it was really quite simple. 507 00:22:03,160 --> 00:22:05,960 Since then, I've learnt to give a lot of flavour, 508 00:22:05,960 --> 00:22:09,800 and so today, my dish is simple, but I just want to make something 509 00:22:09,800 --> 00:22:13,960 that's really tasty and flavourful and shows a little bit of technique. 510 00:22:13,960 --> 00:22:16,440 I'm spending quite a lot of time on the tomato sauce, 511 00:22:16,440 --> 00:22:19,080 because if I can't really make it rich, 512 00:22:19,080 --> 00:22:24,080 then I might get in trouble for trying to make something without 513 00:22:24,080 --> 00:22:25,560 all the appropriate ingredients. 514 00:22:25,560 --> 00:22:27,960 I'm just gonna add a tiny little bit more sweetness to it, 515 00:22:27,960 --> 00:22:29,680 but I'm...I'm pretty close to that being a... 516 00:22:29,680 --> 00:22:34,200 ..a good punchy tomato sauce. 517 00:22:34,200 --> 00:22:37,160 JULIE: Time in this kitchen flies. 518 00:22:38,360 --> 00:22:40,760 I really need to move on to the pasta. 519 00:22:40,760 --> 00:22:43,200 You know, I've won immunity already. 520 00:22:43,200 --> 00:22:45,600 I really want it again. 521 00:22:45,600 --> 00:22:47,760 I'm cooking against the Favourites team. 522 00:22:47,760 --> 00:22:50,800 So I don't want to be in tomorrow's pressure test. 523 00:22:52,560 --> 00:22:55,240 Pressure test tomorrow is where you don't want to be, 524 00:22:55,240 --> 00:22:57,760 so you got 14 minutes to bring it home. 525 00:22:57,760 --> 00:23:00,200 JOCK: 14 minutes! Come on. (JUDGES CLAP) 526 00:23:01,920 --> 00:23:04,360 MATT: Filling's in it. We're good, I think. 527 00:23:07,200 --> 00:23:09,280 Golden city, mate. 528 00:23:09,280 --> 00:23:11,640 Ooh, yum. That looks good. 529 00:23:11,640 --> 00:23:14,800 DULAN: I've got my sweet-and-sour cabbage done, 530 00:23:14,800 --> 00:23:17,160 and I've got the pork sauce done as well, 531 00:23:17,160 --> 00:23:21,080 but I really need to get my pork cooked. 532 00:23:21,080 --> 00:23:23,600 I need my pork to be cooked nice and pink inside. 533 00:23:23,600 --> 00:23:28,320 If I don't cook the pork perfectly, I could be on the bottom. 534 00:23:29,880 --> 00:23:31,880 Dulan. Hey, Jock. Hey, Andy. 535 00:23:31,880 --> 00:23:34,320 ANDY: Have you cooked pork like this before? 536 00:23:34,320 --> 00:23:36,640 DULAN: Uh...yeah, not on the hibachi. 537 00:23:36,640 --> 00:23:38,320 ANDY: Not on the hibachi? Yeah. 538 00:23:38,320 --> 00:23:41,720 OK. Just...with the flames, be careful. 539 00:23:41,720 --> 00:23:44,760 Yep. Because that flame, it's not good. 540 00:23:44,760 --> 00:23:48,880 I think I've taken a huge risk using a hibachi today. 541 00:23:48,880 --> 00:23:52,120 I'm worried now, because the last couple of minutes, 542 00:23:52,120 --> 00:23:54,960 it's all...it's...it's all flames. 543 00:24:08,440 --> 00:24:11,800 Um...have you cooked pork like this before? 544 00:24:11,800 --> 00:24:13,280 Not on the hibachi. ANDY: Not on the hibachi? 545 00:24:13,280 --> 00:24:14,320 Yeah. ANDY: OK. 546 00:24:14,320 --> 00:24:16,560 Be careful. 547 00:24:16,560 --> 00:24:20,440 The flavour of burnt fat, nasty. DULAN: OK. Like, it's not very nice. 548 00:24:21,440 --> 00:24:24,360 DULAN: While I'm cooking my pork on the hibachi, 549 00:24:24,360 --> 00:24:26,120 for the last couple of minutes, it's all flames. 550 00:24:26,120 --> 00:24:27,640 I'm worried now. 551 00:24:27,640 --> 00:24:30,680 If I don't get this right, everything else falls apart. 552 00:24:33,960 --> 00:24:36,040 Clock is ticking and I got to start to cook the pork. 553 00:24:36,040 --> 00:24:38,640 First things to do is just shallow-fry it 554 00:24:38,640 --> 00:24:42,160 and then serve the nice crust and golden colour on the outside, 555 00:24:42,160 --> 00:24:45,120 and then it's gonna be finished in the oven. 556 00:24:45,120 --> 00:24:46,480 To prevent that the pork is gonna dry out, 557 00:24:46,480 --> 00:24:48,640 I'm gonna keep monitoring the oven. 558 00:24:49,880 --> 00:24:51,720 It's all about the wait. 559 00:24:51,720 --> 00:24:54,760 Perfection require time. Rome hasn't been built in a day. 560 00:24:54,760 --> 00:24:56,760 ALDO: As the cook is going on, 561 00:24:56,760 --> 00:24:58,160 I start to feel more confident with myself 562 00:24:58,160 --> 00:24:59,400 and with what I'm cooking as well. 563 00:24:59,400 --> 00:25:02,520 Rome wasn't built in a day. 564 00:25:02,520 --> 00:25:04,480 At the beginning of the cook, I thought, "OK, 565 00:25:04,480 --> 00:25:07,240 "let's try to get ourself out of the bottom two, Aldo." 566 00:25:07,240 --> 00:25:10,560 But now, I really want the stars. 567 00:25:10,560 --> 00:25:12,880 Let's see. Reaching for the stars. 568 00:25:15,760 --> 00:25:17,560 Ai-yi-yi! 569 00:25:17,560 --> 00:25:20,080 Oh, there's my apple. 570 00:25:23,480 --> 00:25:25,560 MAX: I'm working on my first pasta sheet, 571 00:25:25,560 --> 00:25:29,000 and I'm putting in my agnolotti filling, and it looks great. 572 00:25:29,000 --> 00:25:30,920 The ricotta is sitting perfectly in there. 573 00:25:30,920 --> 00:25:32,360 And I'm just about to start folding over 574 00:25:32,360 --> 00:25:34,160 and cutting these agnolottis out, 575 00:25:34,160 --> 00:25:36,600 and I'm trying to use a little bit of water 576 00:25:36,600 --> 00:25:39,560 just to seal the edge of the agnolottis. 577 00:25:39,560 --> 00:25:41,160 Oh, God. 578 00:25:41,160 --> 00:25:43,680 MAX: And my hand hits the edge. 579 00:25:43,680 --> 00:25:46,840 I just dumped all this water on these beautifully done agnolottis. 580 00:25:46,840 --> 00:25:48,760 Why? Oh, man. 581 00:25:48,760 --> 00:25:50,880 It's the first great sabotage. 582 00:25:50,880 --> 00:25:51,880 Shaky hands, man. 583 00:25:51,880 --> 00:25:52,920 MAX: This is a huge setback. 584 00:25:52,920 --> 00:25:55,400 Without the agnolotti, I don't have a dish. 585 00:25:55,400 --> 00:25:58,600 I literally dumped all of my water on my pasta dough. 586 00:25:58,600 --> 00:26:01,480 MAX: I've got to go through the whole process again. 587 00:26:01,480 --> 00:26:02,920 Time has just slipped through my fingers. 588 00:26:02,920 --> 00:26:03,960 Whoo! 589 00:26:03,960 --> 00:26:06,640 I am stressed. This is not good. 590 00:26:06,640 --> 00:26:07,880 And the clock's running low. 591 00:26:09,440 --> 00:26:11,280 I've got to get a sauce to go with these agnolotti, 592 00:26:11,280 --> 00:26:14,080 otherwise it'll just be pretty bland. 593 00:26:16,280 --> 00:26:18,640 Stop carrying on like a pork chop. Hey! 594 00:26:18,640 --> 00:26:20,440 How do you like them apples? 595 00:26:20,440 --> 00:26:22,040 (LAUGHS) How many more can I think of? 596 00:26:22,040 --> 00:26:24,240 I don't know. But you've only got five minutes to go! 597 00:26:24,240 --> 00:26:25,400 ANDY: Five minutes! MELISSA: Oh! 598 00:26:25,400 --> 00:26:27,800 (JUDGES CLAP) 599 00:26:27,800 --> 00:26:29,240 Oh, gosh! Got this one! 600 00:26:29,240 --> 00:26:32,520 Jock Zonfrillo, that's one of the best ones ever. 601 00:26:32,520 --> 00:26:36,200 Oh, my God, five minutes. I'm a bit nervous now. (LAUGHS) 602 00:26:36,200 --> 00:26:39,840 I'm making spaghetti with a pork and tomato sauce. 603 00:26:39,840 --> 00:26:41,360 Like, my pasta's good. 604 00:26:41,360 --> 00:26:43,760 I just...oh, and it's drying out. Yeah, yeah, yeah. 605 00:26:43,760 --> 00:26:45,560 I just want it to have a bit of bite. 606 00:26:45,560 --> 00:26:47,920 'Cause it literally takes, like, 607 00:26:47,920 --> 00:26:49,880 no time to cook. 608 00:26:49,880 --> 00:26:51,120 MINOLI: I'm tasting my pasta sauce, 609 00:26:51,120 --> 00:26:53,280 and it's just missing a bit of sweetness, 610 00:26:53,280 --> 00:26:56,720 and I look around, and I'm, like... (SIGHS) 611 00:26:56,720 --> 00:26:59,400 ..I've only got apples. 612 00:26:59,400 --> 00:27:01,200 "You're going in." 613 00:27:01,200 --> 00:27:03,040 But then I see the chocolate. 614 00:27:03,040 --> 00:27:07,520 Actually gonna put two of these dark chocolate drops into the bolognese, 615 00:27:07,520 --> 00:27:09,320 like...like a...a mole. 616 00:27:09,320 --> 00:27:11,840 Um, it gives it a bit more depth. 617 00:27:11,840 --> 00:27:14,520 (LAUGHS) It's like that meat trifle in the Friends episode. 618 00:27:14,520 --> 00:27:15,960 Do you remember? 619 00:27:15,960 --> 00:27:18,240 When Rachel accidentally cooks this trifle, 620 00:27:18,240 --> 00:27:21,040 pages stuck together, and Joey loves it. 621 00:27:21,040 --> 00:27:22,120 Ooh. 622 00:27:23,120 --> 00:27:24,200 Mmm. 623 00:27:25,280 --> 00:27:26,280 MINOLI: This is it! 624 00:27:26,280 --> 00:27:28,880 Pork, apple, chocolate... 625 00:27:28,880 --> 00:27:31,240 ..tomato, lemon. 626 00:27:33,480 --> 00:27:36,400 There are so many things going through my head right now. 627 00:27:36,400 --> 00:27:37,880 Oh, God, I'm sweating like it's a marathon. 628 00:27:37,880 --> 00:27:41,080 (LAUGHS) God, I know. I know. It's horrible. 629 00:27:41,080 --> 00:27:43,120 JULIE: I've taken so much time on the sauce. 630 00:27:43,120 --> 00:27:47,560 I just know that I need to focus and to nail the pasta. 631 00:27:48,840 --> 00:27:53,360 It's important not to rush this step, but time is flying by. 632 00:27:53,360 --> 00:27:58,440 The pasta, it's immensely important. It's a crucial part of this dish. 633 00:27:58,440 --> 00:28:00,880 So I'm really worried I'm not gonna have enough time to finish 634 00:28:00,880 --> 00:28:03,120 if I don't pick up the pace. 635 00:28:07,160 --> 00:28:08,600 ALDO: Down to the wire. 636 00:28:09,640 --> 00:28:11,160 (GASPS) 637 00:28:11,160 --> 00:28:12,800 Man. That's gone fast. 638 00:28:12,800 --> 00:28:14,160 Everything's coming together. 639 00:28:14,160 --> 00:28:17,640 Now I've just got to get it all on the plate and ready to go. 640 00:28:17,640 --> 00:28:19,560 BILLIE: So my semifreddo ice-cream sandwiches 641 00:28:19,560 --> 00:28:21,440 have set in the blast chiller, 642 00:28:21,440 --> 00:28:24,360 so I take them out and scoop out the centre 643 00:28:24,360 --> 00:28:27,680 so I can put the pork caramel inside. 644 00:28:27,680 --> 00:28:30,200 I remove the mould from the semifreddo 645 00:28:30,200 --> 00:28:31,480 and I'm really happy with it. 646 00:28:31,480 --> 00:28:33,240 It's all set. 647 00:28:33,240 --> 00:28:34,920 Oh, Jesus. They're massive. 648 00:28:36,560 --> 00:28:39,040 I don't think I'll ever feel confident. 649 00:28:39,040 --> 00:28:40,040 I hope I have enough. 650 00:28:40,040 --> 00:28:42,000 BILLIE: Certainly would love being in the immunity, 651 00:28:42,000 --> 00:28:45,040 but I'm just trying to avoid the bottom four 652 00:28:45,040 --> 00:28:47,720 and going into the pressure test. 653 00:28:47,720 --> 00:28:49,880 Two minutes to go! 654 00:29:00,040 --> 00:29:02,920 ALVIN: My cabbage, my tomatoes, the pork and apple are done. 655 00:29:02,920 --> 00:29:05,000 Now I'm getting on to my noodles. 656 00:29:05,000 --> 00:29:08,680 I want to make sure they're even and they have the right sort of texture. 657 00:29:08,680 --> 00:29:12,560 Put them in boiling water for 30 seconds to a minute. 658 00:29:12,560 --> 00:29:17,040 I want them to be just cooked. So I don't want them to be overcooked. 659 00:29:17,040 --> 00:29:20,600 'Cause otherwise, it'll just be too doughy. 660 00:29:23,080 --> 00:29:24,240 JOCK: How we looking, big man? 661 00:29:24,240 --> 00:29:25,440 Looking good. 662 00:29:25,440 --> 00:29:27,000 JOCK: Interesting dish. 663 00:29:28,080 --> 00:29:29,720 ALVIN: What does 'interesting' mean, Jock? 664 00:29:31,120 --> 00:29:35,760 What is it? Interesting, good? Interesting, bad? 665 00:29:37,440 --> 00:29:39,080 Give me something more! 666 00:29:39,080 --> 00:29:40,480 MELANIE: What do you reckon, Steph? 667 00:29:40,480 --> 00:29:42,600 STEPH: Oh, they're looking good. 668 00:29:43,720 --> 00:29:45,480 The choux is looking so good. 669 00:29:45,480 --> 00:29:49,120 They have risen. They all look really nice and even. 670 00:29:49,120 --> 00:29:51,400 They are definitely looking better than last time. 671 00:29:51,400 --> 00:29:52,480 STEPH: You got this, Mel. 672 00:29:52,480 --> 00:29:54,120 MELANIE: So I'm spooning in the lemon curd first. 673 00:29:54,120 --> 00:29:57,200 I want that to sit on the bottom. And then I'm putting the cream in. 674 00:29:58,920 --> 00:30:00,960 And then I'm gonna put the meringue on top. 675 00:30:00,960 --> 00:30:04,720 Because that's the traditional structure of a lemon meringue pie. 676 00:30:04,720 --> 00:30:08,160 It looks legit. It doesn't look gluten-free. So that's a bonus. 677 00:30:08,160 --> 00:30:10,640 At this point, I'm feeling reasonably confident. 678 00:30:10,640 --> 00:30:12,280 STEPH: Oh, that's cute. 679 00:30:12,280 --> 00:30:13,640 Righto, Fans, righto, Favourites! 680 00:30:13,640 --> 00:30:15,920 You've got 10! 681 00:30:15,920 --> 00:30:18,320 JUDGES: Nine! Eight! Seven! 682 00:30:18,320 --> 00:30:21,200 Six! Five! Four! 683 00:30:21,200 --> 00:30:24,360 Three! Two! One! 684 00:30:24,360 --> 00:30:25,960 JOCK: That's it! ANDY: Legends! 685 00:30:25,960 --> 00:30:29,920 How'd you go, mate? Oh! (LAUGHS) 686 00:30:29,920 --> 00:30:31,840 Well done, guys. 687 00:30:31,840 --> 00:30:34,000 Oh! Oh! 688 00:30:34,000 --> 00:30:37,160 That looks amazing! They're ice-cream sandwiches. 689 00:30:37,160 --> 00:30:38,280 ALDO: Feeling great. 690 00:30:38,280 --> 00:30:39,880 I cook what I like to cook. 691 00:30:39,880 --> 00:30:42,400 And I cook amazing Italian food. 692 00:30:42,400 --> 00:30:44,320 So the cook on the pork there, like, an Italian way 693 00:30:44,320 --> 00:30:46,560 of cooking the pork all the way through, 694 00:30:46,560 --> 00:30:49,360 so that's what I did today. 695 00:30:49,360 --> 00:30:51,880 It is simple, but we saw with Julie as well 696 00:30:51,880 --> 00:30:54,320 that simplicity just pays off. 697 00:30:55,480 --> 00:30:58,600 I'm really happy with the cook because I got everything on the plate. 698 00:30:58,600 --> 00:31:00,520 It's such an important cook, and... 699 00:31:00,520 --> 00:31:04,160 ..I reckon this spag bol will get me immunity, if... 700 00:31:04,160 --> 00:31:06,040 ..the judges like spag bol. 701 00:31:06,040 --> 00:31:07,200 Oh, my gosh! 702 00:31:07,200 --> 00:31:10,000 Do you know, I didn't even think about what anyone else is cooking. 703 00:31:10,000 --> 00:31:11,840 They were such good ingredients, 704 00:31:11,840 --> 00:31:15,480 so I bet there's gonna be a lot of good food today, 705 00:31:15,480 --> 00:31:17,000 which makes me a little bit nervous. 706 00:31:26,040 --> 00:31:30,000 We gave you guys the first ever MasterChef mystery box, 707 00:31:30,000 --> 00:31:32,160 and there were some pretty simple ingredients inside. 708 00:31:32,160 --> 00:31:34,960 We hope you've transformed them to some belting dishes, 709 00:31:34,960 --> 00:31:37,720 and the first one that we'd like to taste, 710 00:31:37,720 --> 00:31:40,320 ice-cream sandwiches, from Billie. 711 00:31:40,320 --> 00:31:43,800 (APPLAUSE) 712 00:31:43,800 --> 00:31:46,040 BILLIE: I am proud of this dish. 713 00:31:46,040 --> 00:31:48,000 It's probably the first dish in the competition so far 714 00:31:48,000 --> 00:31:50,880 that I feel like is really me. 715 00:31:50,880 --> 00:31:53,160 I feel like I've found my feet. 716 00:31:53,160 --> 00:31:54,880 OK. Alright, then. 717 00:31:54,880 --> 00:31:57,680 Billie. Run us through these little bad boys. 718 00:31:57,680 --> 00:31:59,960 BILLIE: Chocolate and lemon ice-cream sandwiches 719 00:31:59,960 --> 00:32:04,400 with a pork fat and apple caramel centre. 720 00:32:04,400 --> 00:32:05,920 Ooh, yeah. OK. Hm. 721 00:32:05,920 --> 00:32:07,720 ANDY: I'm gonna pick it up like an ice-cream sandwich. 722 00:32:07,720 --> 00:32:10,040 (LAUGHTER) 723 00:32:10,040 --> 00:32:12,200 Assume the position, Andy Allen. 724 00:32:12,200 --> 00:32:14,960 (LAUGHTER) 725 00:32:23,880 --> 00:32:24,880 Billie. 726 00:32:24,880 --> 00:32:29,000 That is a full-on ice-cream sandwich. 727 00:32:29,000 --> 00:32:30,240 It was delicious. 728 00:32:30,240 --> 00:32:32,000 Great. Great. JOCK: Very, very rich. 729 00:32:32,000 --> 00:32:34,320 Your chocolate semifreddo is, like, luxury. 730 00:32:34,320 --> 00:32:37,680 It's like a chocolate slap around the face. 731 00:32:37,680 --> 00:32:40,480 And then the caramel comes in, you know, 732 00:32:40,480 --> 00:32:42,560 and you get a mouthful of that and it's a great texture. 733 00:32:42,560 --> 00:32:44,440 It's a great flavour. 734 00:32:45,640 --> 00:32:48,760 ANDY: The technique there is so spot-on, it's not funny, but... 735 00:32:48,760 --> 00:32:53,760 ..both your parfaits are silky - luxurious but silky. 736 00:32:55,040 --> 00:32:58,040 And the caramel, it's got that little cowlick at the top 737 00:32:58,040 --> 00:33:02,840 when you pull it out, which is pretty sensational. (LAUGHS) 738 00:33:02,840 --> 00:33:06,320 It's not often that I say that an ice-cream sandwich is easy to eat, 739 00:33:06,320 --> 00:33:08,640 because quite often, the biscuit's too thick, 740 00:33:08,640 --> 00:33:11,960 everything kind of slides, and it doesn't quite come together. 741 00:33:11,960 --> 00:33:14,600 Technique and construction, wonderful. 742 00:33:14,600 --> 00:33:16,080 Mmm. 743 00:33:16,080 --> 00:33:17,240 I'm happy with that. (LAUGHS) 744 00:33:17,240 --> 00:33:19,040 JOCK: Well done, Billie. Thanks. Great. 745 00:33:19,040 --> 00:33:21,440 (APPLAUSE) WOMAN: Well done, Billie! 746 00:33:21,440 --> 00:33:23,960 Girlfriend, I want to eat it. It was so good. 747 00:33:23,960 --> 00:33:27,200 (LAUGHS) So good. 748 00:33:27,200 --> 00:33:29,520 Yay! 749 00:33:29,520 --> 00:33:31,600 Minoli? Let's go. 750 00:33:31,600 --> 00:33:34,600 (APPLAUSE) 751 00:33:36,800 --> 00:33:38,960 MINOLI: At the start of the cook, I was really aiming 752 00:33:38,960 --> 00:33:41,520 to be the top dish out of the Favourites, 753 00:33:41,520 --> 00:33:43,320 but this dish has evolved during this cook. 754 00:33:43,320 --> 00:33:45,520 I just kind of went a little bit rogue. 755 00:33:45,520 --> 00:33:48,600 And now I don't really know where I'm sitting. 756 00:33:49,880 --> 00:33:51,520 I'm just hoping it's not in the bottom. 757 00:33:52,960 --> 00:33:54,480 MELISSA: Alright. 758 00:33:54,480 --> 00:33:55,920 Minoli, what have you made us? 759 00:33:55,920 --> 00:33:57,960 MINOLI: I've made spaghetti bolognese... 760 00:33:59,160 --> 00:34:03,240 ..with a parsley zesty number on the side. 761 00:34:03,240 --> 00:34:06,080 So, what did you use from the mystery box? 762 00:34:06,080 --> 00:34:10,680 I...I was counting, and I used seven of the eight ingredients. 763 00:34:10,680 --> 00:34:13,120 You didn't use chocolate? Or did you? I didn't...I used the chocolate. 764 00:34:13,120 --> 00:34:15,280 JOCK: Is there chocolate in there? ANDY: You did? Yes. 765 00:34:15,280 --> 00:34:17,280 Where? JOCK: There IS chocolate in there? MINOLI: There is. 766 00:34:17,280 --> 00:34:19,560 So... What?! ..my... 767 00:34:19,560 --> 00:34:22,800 Yeah - the...the brain 768 00:34:22,800 --> 00:34:26,640 that was working today was re... I was almost, like, not in control. 769 00:34:26,640 --> 00:34:30,160 It was flavour. I was, like, "Flavour in pork. Flavour in tomato. 770 00:34:30,160 --> 00:34:31,840 "Sweetness in apple." 771 00:34:46,920 --> 00:34:48,520 Minoli... 772 00:34:48,520 --> 00:34:51,160 ..the pasta itself is beautiful. 773 00:34:51,160 --> 00:34:53,840 It's al dente. The texture is fantastic. 774 00:34:53,840 --> 00:34:57,360 It was cooked perfectly. So, well done. 775 00:34:57,360 --> 00:34:59,400 Definitely not a bolognese. I don't know what it is. 776 00:34:59,400 --> 00:35:01,360 But I'm interested in that, though. 777 00:35:01,360 --> 00:35:02,960 I'm...this is the thing about... 778 00:35:02,960 --> 00:35:04,440 ..when you're...you're forced... 779 00:35:04,440 --> 00:35:06,600 ..when you're boxed in in a mystery box. 780 00:35:06,600 --> 00:35:08,800 It's, like, "What are you gonna do?" You gotta work it out. 781 00:35:08,800 --> 00:35:11,920 And I love that you've sort of done something unusual, 782 00:35:11,920 --> 00:35:13,680 unconventional and different. 783 00:35:13,680 --> 00:35:15,880 It's really interesting. Well done. 784 00:35:15,880 --> 00:35:16,880 ANDY: Minoli. 785 00:35:16,880 --> 00:35:19,920 Um... (LAUGHS) ..it's so much better than what I thought it was gonna be. 786 00:35:19,920 --> 00:35:21,720 It's great that you went down that way, 787 00:35:21,720 --> 00:35:23,560 because probably without the chocolate and the apple, 788 00:35:23,560 --> 00:35:25,400 it just would have been quite flat. 789 00:35:25,400 --> 00:35:26,880 Pasta work was awesome. 790 00:35:26,880 --> 00:35:29,680 You know, you said that you've been loving making pasta. It shows. 791 00:35:29,680 --> 00:35:32,840 It's really good. The sauce does need a bit of a lift. 792 00:35:32,840 --> 00:35:35,360 But, like, I would eat that for dinner and be happy with it. 793 00:35:35,360 --> 00:35:36,920 You know? Thank you. 794 00:35:36,920 --> 00:35:39,520 Ooh! Thanks. (CHEERING AND APPLAUSE) 795 00:35:43,920 --> 00:35:45,280 Yay! 796 00:35:45,280 --> 00:35:47,200 Oh, my God! 797 00:35:47,200 --> 00:35:50,160 All the way down the back, it's Keyma! 798 00:35:50,160 --> 00:35:52,400 (CHEERING AND APPLAUSE) 799 00:35:52,400 --> 00:35:57,000 KEYMA: It's an apple and caramel mille-feuille. 800 00:35:57,000 --> 00:35:58,640 MELISSA: I thought your puff was fantastic. 801 00:35:58,640 --> 00:36:00,840 So many lovely layers. Lovely texture as well. 802 00:36:00,840 --> 00:36:05,080 Apple compote, fantastic. I think that you should be really happy. 803 00:36:05,080 --> 00:36:07,480 Christina. (APPLAUSE) 804 00:36:07,480 --> 00:36:11,480 CHRISTINA: Crumbed pork chop with braised cabbage. 805 00:36:11,480 --> 00:36:14,400 JOCK: The pork's nice and thick, beautifully cooked. Gorgeous. 806 00:36:14,400 --> 00:36:16,960 Extra flavour on your crumbs. It's great. 807 00:36:16,960 --> 00:36:18,200 John. (CHEERING AND APPLAUSE) 808 00:36:18,200 --> 00:36:19,520 JOHN: I've made for you apple tart. 809 00:36:19,520 --> 00:36:21,960 ANDY: I reckon that's your best plate of food yet, for sure. 810 00:36:21,960 --> 00:36:23,680 Thanks, Andy. Matt! 811 00:36:23,680 --> 00:36:24,880 (APPLAUSE) 812 00:36:24,880 --> 00:36:27,480 MATT: Lemon meringue tart. MELISSA: Very, very good tart work. 813 00:36:27,480 --> 00:36:30,120 But the flavour was sublime. 814 00:36:30,120 --> 00:36:31,880 I really liked it. Thanks so much. 815 00:36:31,880 --> 00:36:34,360 MELISSA: Max. MAN: Maxie! 816 00:36:34,360 --> 00:36:37,480 MAX: I've made agnolotti with a zesty ricotta filling 817 00:36:37,480 --> 00:36:41,720 and a oven-roasted tomato dressing. 818 00:36:41,720 --> 00:36:44,040 Bit disappointing for me, mate. MAX: Yep. 819 00:36:44,040 --> 00:36:46,840 With little ingredients, you really have to just push the boat out 820 00:36:46,840 --> 00:36:48,720 on the things that you do have there. 821 00:36:48,720 --> 00:36:52,160 Yep. That sauce has, like, little to no seasoning in it, it tastes like. 822 00:36:52,160 --> 00:36:53,640 Flaws, man. 823 00:36:53,640 --> 00:36:55,280 It looks nice. 824 00:36:55,280 --> 00:36:58,280 It ate very muted and...and dull. 825 00:36:58,280 --> 00:36:59,280 MAX: Sure. 826 00:36:59,280 --> 00:37:00,880 Thank you very much. ANDY: Thanks, Max. Cheers. 827 00:37:00,880 --> 00:37:02,160 (APPLAUSE) 828 00:37:02,160 --> 00:37:03,880 Let's go, Aldo. 829 00:37:03,880 --> 00:37:06,080 Come on, Aldo. Let's do it. 830 00:37:06,080 --> 00:37:09,240 I'm keen to see how this pork is. Yeah. 831 00:37:09,240 --> 00:37:10,320 ANDY: Very keen. 832 00:37:12,800 --> 00:37:14,160 (LAUGHS) 833 00:37:14,160 --> 00:37:15,920 ANDY: Aldo. What's the dish? 834 00:37:15,920 --> 00:37:18,480 It's, um, a classic - cotoletta alla Milanese. 835 00:37:18,480 --> 00:37:21,920 But it normally would be, uh, done with veal. Today, it's pork. 836 00:37:21,920 --> 00:37:23,120 'Cause it was all about pork. 837 00:37:23,120 --> 00:37:25,080 Aldo, let's not beat around the bush, mate. 838 00:37:25,080 --> 00:37:26,800 How do you want the pork cooked? 839 00:37:26,800 --> 00:37:29,200 ALDO: I want the pork cooked my way, 840 00:37:29,200 --> 00:37:30,920 which is all cooked through, Italian-style. 841 00:37:30,920 --> 00:37:32,600 ANDY: Yep. Because you're eating Italian, right? 842 00:37:32,600 --> 00:37:36,120 So...I have done that in my way. 843 00:37:44,200 --> 00:37:47,400 ALDO: It is simple dish, but I hope that simple is enough 844 00:37:47,400 --> 00:37:49,520 to keep myself out of the bottom two. 845 00:37:49,520 --> 00:37:50,640 (EXHALES) 846 00:38:02,560 --> 00:38:04,280 or savour past seasons, at: 847 00:38:14,840 --> 00:38:17,680 Aldo. Do you think you played it safe today? 848 00:38:17,680 --> 00:38:19,040 ALDO: I actually took your advice, guys. 849 00:38:19,040 --> 00:38:22,000 You told me to step back and do classics. 850 00:38:22,000 --> 00:38:24,520 I got a great example behind me, Julie. 851 00:38:24,520 --> 00:38:28,440 With the classics, she gone so far. So...it pays off. Why not? 852 00:38:29,640 --> 00:38:31,080 It's classic. 853 00:38:31,080 --> 00:38:34,400 And it's done so, so well, mate. 854 00:38:34,400 --> 00:38:36,280 You wanted the pork cooked through. 855 00:38:36,280 --> 00:38:38,880 It was cooked through, but it was still nice and juicy. 856 00:38:38,880 --> 00:38:41,600 The salad, it was bright, it was zingy, super-textural. 857 00:38:41,600 --> 00:38:43,520 Loved the little julienne of apple in there, 858 00:38:43,520 --> 00:38:46,680 just gave it some nice sourness and tartness to it. 859 00:38:46,680 --> 00:38:48,120 It's classic, but it's done perfectly. 860 00:38:48,120 --> 00:38:50,720 And for that, we can't complain. 861 00:38:50,720 --> 00:38:53,120 Thank you. 862 00:38:53,120 --> 00:38:55,400 Oh, it's terrible. Take it away from me. 863 00:38:55,400 --> 00:38:56,840 I'm so jealous. 864 00:38:56,840 --> 00:38:58,040 MELISSA: Perfetto. 865 00:38:58,040 --> 00:39:00,320 (LAUGHS) MELISSA: Honestly. 866 00:39:00,320 --> 00:39:04,880 On the plate, that is food that I would be so happy to receive 867 00:39:04,880 --> 00:39:07,160 in any restaurant. 868 00:39:07,160 --> 00:39:11,040 Just the simplicity and the confidence to just put up 869 00:39:11,040 --> 00:39:16,320 a perfect cotoletta, a perfect little salad, 870 00:39:16,320 --> 00:39:19,400 and to know that it is enough, 871 00:39:19,400 --> 00:39:21,400 absolutely amazing. 872 00:39:21,400 --> 00:39:23,280 JOCK: It was delicious. Crumb was fantastic. 873 00:39:23,280 --> 00:39:26,400 I loved your zingy dressing. 874 00:39:26,400 --> 00:39:28,760 You know, it's a 10 out of 10 all day long, mate. 875 00:39:28,760 --> 00:39:30,120 Well done. MAN: Whoo-ee! 876 00:39:30,120 --> 00:39:33,040 Thank you. (CHEERING AND APPLAUSE) 877 00:39:33,040 --> 00:39:34,160 (BLOWS KISS) 878 00:39:37,040 --> 00:39:39,080 ANDY: There it is. MELISSA: There it is. 879 00:39:39,080 --> 00:39:40,760 What he said he was gonna do... There it is. 880 00:39:40,760 --> 00:39:41,760 ..when he walked in here. 881 00:39:41,760 --> 00:39:44,800 Classics done well. Yeah. That was spankingly good. 882 00:39:47,000 --> 00:39:48,280 And with a bit of passion too. 883 00:39:49,760 --> 00:39:51,480 Next up, Dulan! 884 00:39:51,480 --> 00:39:53,400 (APPLAUSE) 885 00:39:53,400 --> 00:39:57,400 DULAN: I don't think my pork is cooked perfectly. 886 00:39:58,840 --> 00:40:00,320 I don't know if that's gonna... 887 00:40:00,320 --> 00:40:04,680 I'm trying to stay positive, but it's hard. It's really hard. 888 00:40:04,680 --> 00:40:06,080 Hello. Hello. 889 00:40:07,480 --> 00:40:09,440 (SIGHS) 890 00:40:09,440 --> 00:40:11,440 Dulan. What have you made, mate? 891 00:40:11,440 --> 00:40:13,960 So, um, made 892 00:40:13,960 --> 00:40:18,400 char-grilled pork with lightly pickled cabbage underneath, 893 00:40:18,400 --> 00:40:20,920 and it's a apple sauce, 894 00:40:20,920 --> 00:40:25,000 and the cracking crackling crumb. 895 00:40:39,680 --> 00:40:43,000 Look, the pork is just chewy. It's just overcooked. 896 00:40:43,000 --> 00:40:44,120 Oh. JOCK: You know? 897 00:40:44,120 --> 00:40:47,080 I just... I'm gutted for you, because... 898 00:40:47,080 --> 00:40:49,120 ..I actually thought towards the end of the cook, 899 00:40:49,120 --> 00:40:51,760 it's, like, hibachi, pork, cabbage. 900 00:40:51,760 --> 00:40:53,120 There was some good stuff going on there. 901 00:40:53,120 --> 00:40:57,440 But what's ended up on the plate is overcooked and too sweet. 902 00:40:57,440 --> 00:40:58,640 OK. 903 00:41:01,080 --> 00:41:03,120 I'm sad for you because... 904 00:41:03,120 --> 00:41:05,240 ..the pork is... 905 00:41:05,240 --> 00:41:09,560 ..so far from where it needs to be. 906 00:41:09,560 --> 00:41:11,360 Um... 907 00:41:11,360 --> 00:41:13,560 ..you need to work if you want to stay. 908 00:41:13,560 --> 00:41:15,640 Yep. 909 00:41:15,640 --> 00:41:17,440 Oh, God. JOCK AND ANDY: Thanks, Dulan. 910 00:41:17,440 --> 00:41:19,640 Thank you. (APPLAUSE) 911 00:41:21,360 --> 00:41:25,800 (SIGHS) The feedback is not good. 912 00:41:25,800 --> 00:41:27,000 (APPLAUSE) Unlucky, brother. 913 00:41:27,000 --> 00:41:28,040 Ta, mate. 914 00:41:28,040 --> 00:41:31,000 All I can think about is that pressure test. 915 00:41:31,000 --> 00:41:33,160 (APPLAUSE) That's alright. All good. 916 00:41:33,160 --> 00:41:34,560 DULAN: But it's not looking good. 917 00:41:34,560 --> 00:41:36,040 Just a bad day. That's alright, mate. 918 00:41:36,040 --> 00:41:37,520 All good. You know. 919 00:41:37,520 --> 00:41:39,560 Ali! (APPLAUSE) 920 00:41:39,560 --> 00:41:42,520 ALI: I have done a pork chop with a burnt cabbage puree 921 00:41:42,520 --> 00:41:45,200 and a cabbage and apple slaw. 922 00:41:45,200 --> 00:41:48,400 Every element displays excellent technique. 923 00:41:48,400 --> 00:41:50,040 I loved it. Thank you. 924 00:41:50,040 --> 00:41:51,840 Mindy! MAN: Go, sister! 925 00:41:51,840 --> 00:41:54,520 MINDY: I've brought you lemon sponge. 926 00:41:54,520 --> 00:41:56,520 I've got a little lemon curd there. I've got lemon segments. 927 00:41:56,520 --> 00:41:58,360 I've got candied lemon peel. 928 00:41:58,360 --> 00:41:59,360 Everything lemon. 929 00:41:59,360 --> 00:42:02,840 It's refreshing, but also, like, kind of luxury dessert, 930 00:42:02,840 --> 00:42:06,000 using just one ingredient from the mystery box - the lemon. 931 00:42:06,000 --> 00:42:07,960 Well done. Thanks, Andy. 932 00:42:07,960 --> 00:42:10,120 Next up, Sarah. (APPLAUSE) 933 00:42:10,120 --> 00:42:11,320 SARAH: Pan-seared pork. 934 00:42:11,320 --> 00:42:16,880 And then I've taken the bones, made a jus and a jammy cabbage. 935 00:42:16,880 --> 00:42:21,400 I really admire you for how much flavour you were able to extract. 936 00:42:21,400 --> 00:42:24,960 I think that jammy cabbage number is really interesting. 937 00:42:27,640 --> 00:42:29,120 Righto, Jenn. What did you cook? 938 00:42:29,120 --> 00:42:32,600 I've made, uh, wontons in tomato oil and broth. 939 00:42:32,600 --> 00:42:35,200 ANDY: You know, dumplings, I... I knew that you'd nail that. 940 00:42:35,200 --> 00:42:37,400 It's a decent plate of food without excelling. 941 00:42:37,400 --> 00:42:40,600 Yes. Next up, Julie! 942 00:42:40,600 --> 00:42:41,960 (CHEERING AND APPLAUSE) MAN: Go, Julie! 943 00:42:41,960 --> 00:42:43,560 JULIE: There's been a lot of positive feedback, 944 00:42:43,560 --> 00:42:48,480 but it takes only one simple mistake to end up in a pressure test. 945 00:42:48,480 --> 00:42:51,040 I don't want that to be me. 946 00:42:53,160 --> 00:42:56,480 Julie. What did you make us? 947 00:42:56,480 --> 00:42:58,640 JULIE: Pasta with tomato sauce. 948 00:42:58,640 --> 00:43:00,360 JOCK: And you had a bit of an advantage, 949 00:43:00,360 --> 00:43:02,520 'cause you're the only person that's come up and done 950 00:43:02,520 --> 00:43:04,440 this mystery box before, technically. 951 00:43:04,440 --> 00:43:07,120 (LAUGHS) Long time ago, but... It WAS a long time ago. 952 00:43:07,120 --> 00:43:09,880 13 years ago. I didn't use any of the same ingredients, so... 953 00:43:09,880 --> 00:43:13,000 Alright. Let's get into it. Shall we? 954 00:43:24,720 --> 00:43:26,440 Julie. 955 00:43:26,440 --> 00:43:29,560 I think your hard work in the tomatoes paid off. 956 00:43:29,560 --> 00:43:32,720 You got a lot of...a lot of good depth of flavour in the sauce. 957 00:43:32,720 --> 00:43:36,800 It's acidic, it's rich and it's sweet all at the same time, which is great. 958 00:43:36,800 --> 00:43:38,280 My problem is the pasta work. 959 00:43:39,840 --> 00:43:43,000 I think you've rolled it a little bit too thin for that dish. 960 00:43:43,000 --> 00:43:45,240 And it's overcooked. 961 00:43:45,240 --> 00:43:47,120 Um... 962 00:43:47,120 --> 00:43:51,240 ..that's a worry for me for today - it might see you down the bottom. 963 00:43:52,480 --> 00:43:53,880 Sadly, I agree on the pasta. 964 00:43:53,880 --> 00:43:57,280 It's so fine that it almost just evaporates, 965 00:43:57,280 --> 00:43:58,720 which I don't know that was intentional, 966 00:43:58,720 --> 00:44:00,040 because you really want something 967 00:44:00,040 --> 00:44:02,600 that has a little bit more bite and toothsomeness to it 968 00:44:02,600 --> 00:44:06,120 to take up and balance the tomatoey richness. 969 00:44:06,120 --> 00:44:07,320 Love the tomato sauce. 970 00:44:07,320 --> 00:44:09,560 And I also love the pangrattatos, with the lemon zest in it, 971 00:44:09,560 --> 00:44:12,320 just lifts everything and freshens everything up. 972 00:44:13,800 --> 00:44:15,040 JUDGES: Thanks, Julie. Thank you. 973 00:44:15,040 --> 00:44:17,560 (APPLAUSE) 974 00:44:19,600 --> 00:44:22,400 JULIE: I'm really happy that they liked the tomato sauce. (LAUGHS) 975 00:44:22,400 --> 00:44:24,440 I put a lot of effort into it. 976 00:44:24,440 --> 00:44:28,320 But I guess without the pasta being right, 977 00:44:28,320 --> 00:44:30,400 it's a fail. 978 00:44:30,400 --> 00:44:32,040 (SIGHS) 979 00:44:33,040 --> 00:44:36,760 I'd like to taste a dish by Alvin, please. 980 00:44:36,760 --> 00:44:40,080 ALVIN: Bringing the dish to the judges, there's a bit of trepidation. 981 00:44:40,080 --> 00:44:41,840 (CHEERING AND APPLAUSE) 982 00:44:41,840 --> 00:44:45,680 My concern is that it's a dry noodle dish. 983 00:44:47,200 --> 00:44:49,240 And, you know, with noodles, you usually want some sauce 984 00:44:49,240 --> 00:44:50,840 to whomp it up. 985 00:44:50,840 --> 00:44:55,320 It's a risky dish. I'm not sure how they'll like it. 986 00:45:07,240 --> 00:45:10,360 Alvin. What's your dish, please? 987 00:45:10,360 --> 00:45:12,640 Well, I call this dish This Little Piggy Went to Market. 988 00:45:12,640 --> 00:45:15,680 It's really an ode to, um, sweet sticky pork. 989 00:45:15,680 --> 00:45:18,360 There's pickled cabbage, there's some homemade noodles, 990 00:45:18,360 --> 00:45:20,400 and I added some apples and tomatoes there 991 00:45:20,400 --> 00:45:22,160 to sort of cut through the sweetness 992 00:45:22,160 --> 00:45:24,760 and give it a bit of freshness as well. 993 00:45:24,760 --> 00:45:28,200 So they're things that I...like, that shouldn't really go together, 994 00:45:28,200 --> 00:45:30,720 but it works for me. 995 00:45:40,520 --> 00:45:41,960 JOCK: Is it just me or are these under? 996 00:45:41,960 --> 00:45:43,120 Hm? 997 00:45:43,120 --> 00:45:45,320 These are... have you got raw noodles? 998 00:45:48,480 --> 00:45:50,320 I definitely do. 999 00:45:52,800 --> 00:45:53,800 They're a little bit doughy. 1000 00:45:57,280 --> 00:46:00,440 Alvin, the noodles are... 1001 00:46:00,440 --> 00:46:01,680 ..doughy. 1002 00:46:01,680 --> 00:46:03,800 Like, the texture feels under to me. 1003 00:46:03,800 --> 00:46:08,840 And I'm...I just wouldn't have expected that from you, because... 1004 00:46:09,840 --> 00:46:11,360 ..it's you and it's noodles. 1005 00:46:12,640 --> 00:46:15,040 I love where you were going with it, but, yeah, 1006 00:46:15,040 --> 00:46:16,640 I don't think this has come together the way that 1007 00:46:16,640 --> 00:46:19,000 you or I had hoped today. 1008 00:46:19,000 --> 00:46:20,160 I'm sorry. 1009 00:46:21,160 --> 00:46:22,200 JOCK: Alvin. 1010 00:46:22,200 --> 00:46:24,080 A dish that's sort of unbalanced 1011 00:46:24,080 --> 00:46:27,240 and...and now doughy noodles, it's gonna see you down the bottom. 1012 00:46:27,240 --> 00:46:29,280 Yep. JOCK: Thanks, mate. 1013 00:46:29,280 --> 00:46:31,160 ALVIN: Thank you. ANDY: Thanks, Alvin. 1014 00:46:31,160 --> 00:46:33,000 (APPLAUSE) 1015 00:46:33,000 --> 00:46:36,720 (LAUGHS) I'm in trouble. 1016 00:46:37,800 --> 00:46:40,080 Mel calling Mel! (APPLAUSE) 1017 00:46:40,080 --> 00:46:41,240 (LAUGHS) 1018 00:46:43,560 --> 00:46:47,480 Look at the smile on your face. (LAUGHS) 1019 00:46:47,480 --> 00:46:49,600 Melanie. What's the dish, please? 1020 00:46:49,600 --> 00:46:53,480 These are gluten-free lemon meringue choux au craquelin. 1021 00:46:55,640 --> 00:46:57,360 MELISSA: You have to be happy with that. 1022 00:46:57,360 --> 00:47:00,440 I'm pretty happy, yes. (LAUGHS) 1023 00:47:00,440 --> 00:47:01,920 I think we should crack into it. Yes, please. 1024 00:47:01,920 --> 00:47:04,800 'Cause they look too gorgeous to stand on ceremony. 1025 00:47:04,800 --> 00:47:07,520 ANDY: I want to see what's going on on the inside. 1026 00:47:07,520 --> 00:47:11,560 Oh! Yeah. There's a fair bit going on in there. 1027 00:47:20,680 --> 00:47:22,680 Melanie. MELANIE: Yep. 1028 00:47:22,680 --> 00:47:27,840 I have pretty high expectations on a choux, uh, attempt. 1029 00:47:27,840 --> 00:47:31,040 I must say, I've never been more disappointed. 1030 00:47:33,880 --> 00:47:35,600 Not to have more than one. 1031 00:47:35,600 --> 00:47:36,840 Oh, God. 1032 00:47:36,840 --> 00:47:38,080 Like... (LAUGHS) ..one?! 1033 00:47:38,080 --> 00:47:39,520 What are you doing?! Why you do me like this? 1034 00:47:39,520 --> 00:47:42,680 Like...if you're gonna...if you're gonna make something that good... 1035 00:47:42,680 --> 00:47:45,480 Nice one. ..bring us more of them. 1036 00:47:45,480 --> 00:47:47,680 Like, one isn't enough! 1037 00:47:47,680 --> 00:47:50,160 Everything about that was delicious. 1038 00:47:50,160 --> 00:47:54,160 The sugary crust on the top was crunchy and beautiful. 1039 00:47:55,240 --> 00:47:57,520 The meringue on the top is brilliant. 1040 00:47:57,520 --> 00:48:00,880 The curds are sharp and delicious. 1041 00:48:00,880 --> 00:48:03,240 The choux itself is light in the pastry. 1042 00:48:03,240 --> 00:48:06,960 And you know what? It is a gluten-free version as well. 1043 00:48:06,960 --> 00:48:08,680 You have excelled. 1044 00:48:08,680 --> 00:48:11,640 This, undoubtedly, will be in the top of the pack today. 1045 00:48:11,640 --> 00:48:15,000 Well done. (CHEERING AND APPLAUSE) 1046 00:48:15,000 --> 00:48:16,920 Thanks, Jock. 1047 00:48:18,480 --> 00:48:19,600 That... 1048 00:48:19,600 --> 00:48:21,720 ..is a 10 out of 10. 1049 00:48:22,960 --> 00:48:26,320 Like, that is a 10 out of 10. You cannot get any better than that. 1050 00:48:26,320 --> 00:48:28,000 Good stuff, Melanie. I'm so happy for you. 1051 00:48:28,000 --> 00:48:29,000 JOCK: Well done, Melanie. 1052 00:48:29,000 --> 00:48:30,440 (APPLAUSE) Thanks, guys. 1053 00:48:30,440 --> 00:48:33,200 (CHEERING AND APPLAUSE) 1054 00:48:33,200 --> 00:48:34,640 Oh, we should have had a scorecard. 1055 00:48:34,640 --> 00:48:35,800 (ANDY LAUGHS) "10!" 1056 00:48:35,800 --> 00:48:37,760 Do it, girlfriend! CONTESTANTS: Yeah! 1057 00:48:37,760 --> 00:48:39,160 Whoo-hoo! 1058 00:48:39,160 --> 00:48:41,120 MELANIE: I'm overwhelmed by the feedback from the judges. 1059 00:48:41,120 --> 00:48:43,480 Like, I wanted them to enjoy it, 1060 00:48:43,480 --> 00:48:45,040 but I didn't realise that they would love it 1061 00:48:45,040 --> 00:48:47,760 as much as they apparently do, so I'm over the moon. 1062 00:48:47,760 --> 00:48:50,600 (LAUGHS AND SIGHS) 1063 00:48:50,600 --> 00:48:52,360 (SNIFFS) 1064 00:48:58,200 --> 00:49:01,160 This morning, we all jumped in a time machine, 1065 00:49:01,160 --> 00:49:05,080 took you back to season one and the very first ever mystery box. 1066 00:49:05,080 --> 00:49:08,120 We asked you to turn those nostalgic ingredients 1067 00:49:08,120 --> 00:49:11,320 into a delicious dish today. 1068 00:49:11,320 --> 00:49:14,160 The best two, one from each team, 1069 00:49:14,160 --> 00:49:19,120 are about to win an express pass to Thursday's immunity challenge. 1070 00:49:19,120 --> 00:49:22,840 There were a couple of contenders for the prize today as well. 1071 00:49:22,840 --> 00:49:26,480 But the best dish from the Favourites... 1072 00:49:26,480 --> 00:49:28,280 ..belonged to... 1073 00:49:28,280 --> 00:49:29,960 ..Aldo. 1074 00:49:29,960 --> 00:49:32,640 (CHEERING AND APPLAUSE) 1075 00:49:32,640 --> 00:49:33,800 Whoo! 1076 00:49:37,960 --> 00:49:40,080 How does it feel, mate? 1077 00:49:40,080 --> 00:49:43,080 It's feeling great. (LAUGHTER) 1078 00:49:43,080 --> 00:49:44,880 I don't know if there are any other words. 1079 00:49:44,880 --> 00:49:48,000 I've never been up for immunity in my season, so... 1080 00:49:48,000 --> 00:49:51,200 ..feeling overwhelming. 1081 00:49:51,200 --> 00:49:54,160 The best dish of the Fans... 1082 00:49:54,160 --> 00:49:55,960 ..belonged to... 1083 00:49:59,240 --> 00:50:00,920 ..Melanie. 1084 00:50:00,920 --> 00:50:04,240 (CHEERING, APPLAUSE AND LAUGHTER) 1085 00:50:05,240 --> 00:50:07,920 Look at you! 1086 00:50:07,920 --> 00:50:10,680 Melanie! Straight into Thursday's immunity challenge. 1087 00:50:10,680 --> 00:50:12,520 That must feel pretty good. 1088 00:50:12,520 --> 00:50:15,120 Yeah. (LAUGHS) (LAUGHTER) 1089 00:50:15,120 --> 00:50:17,280 Yeah, it feels really good. 1090 00:50:17,280 --> 00:50:19,920 Good chat. (LAUGHTER) 1091 00:50:19,920 --> 00:50:21,840 JOCK: That is it. 1092 00:50:23,080 --> 00:50:27,000 Now for the not-so-good news. 1093 00:50:27,000 --> 00:50:30,720 The cooks of the bottom two dishes from each team, 1094 00:50:30,720 --> 00:50:32,640 they're heading into tomorrow's pressure test, 1095 00:50:32,640 --> 00:50:34,480 and they are... 1096 00:50:36,320 --> 00:50:39,000 ..for the Fans... 1097 00:50:40,480 --> 00:50:42,160 ..Dulan... 1098 00:50:44,600 --> 00:50:45,880 ..and... 1099 00:50:45,880 --> 00:50:47,000 ..Max. 1100 00:50:50,840 --> 00:50:53,320 And for the Favourites... 1101 00:50:55,560 --> 00:50:56,640 ..it's Alvin... 1102 00:50:56,640 --> 00:50:58,240 (CONTESTANT SIGHS) 1103 00:50:58,240 --> 00:51:00,200 ..and Julie. 1104 00:51:00,200 --> 00:51:01,560 What the...? 1105 00:51:01,560 --> 00:51:02,760 Mmm. 1106 00:51:03,800 --> 00:51:05,720 You got this. 1107 00:51:05,720 --> 00:51:07,800 Dulan, Max, 1108 00:51:07,800 --> 00:51:10,200 Alvin and Julie, 1109 00:51:10,200 --> 00:51:12,440 don't be disheartened. 1110 00:51:12,440 --> 00:51:14,840 Put today's cook behind you. 1111 00:51:14,840 --> 00:51:16,840 You need to be ready for whatever pressure test 1112 00:51:16,840 --> 00:51:19,040 walks through those doors tomorrow. 1113 00:51:22,040 --> 00:51:23,240 We'll see you all then. 1114 00:51:24,680 --> 00:51:29,040 VOICEOVER: Tomorrow night on MasterChef Australia... 1115 00:51:29,040 --> 00:51:30,960 If Adriano Zumbo walks through there, 1116 00:51:30,960 --> 00:51:33,400 I'm gonna flip a table and leave, OK? 1117 00:51:33,400 --> 00:51:37,120 It's Julie and Alvin's worst nightmare. 1118 00:51:37,120 --> 00:51:39,120 Adriano Zumbo! 1119 00:51:39,120 --> 00:51:41,120 (CHEERING AND APPLAUSE) No! 1120 00:51:41,120 --> 00:51:42,800 ALVIN: Adriano Zumbo sent me home 12 years ago, 1121 00:51:42,800 --> 00:51:46,280 and I will be damned if he sends me home again. 1122 00:51:46,280 --> 00:51:50,720 Who will survive his toughest pressure test yet? 1123 00:51:50,720 --> 00:51:54,760 And who will be sent packing? 1124 00:51:54,760 --> 00:51:57,800 Captions by Red Bee Media