1 00:00:00,000 --> 00:00:00,360 that didn't go to air! More Project tomorrow! 2 00:00:00,360 --> 00:00:00,440 that didn't go to air! More Project tomorrow! Goodbye! 3 00:00:01,000 --> 00:00:06,480 VOICEOVER: Previously on MasterChef Australia, 4 00:00:06,480 --> 00:00:08,840 SARAH: Curtis Stone is a world-renowned chef. 5 00:00:08,840 --> 00:00:10,000 He's amazing! 6 00:00:10,000 --> 00:00:13,040 ..with a fast and fancy service challenge. 7 00:00:13,040 --> 00:00:17,320 Fast food is street food. It's juicy. It's eaten with the hands. 8 00:00:17,320 --> 00:00:19,800 MAN: Cooking fancy, there's not a lot of room for error. 9 00:00:19,800 --> 00:00:22,080 Both teams gave it their all. 10 00:00:22,080 --> 00:00:23,840 MELISSA: Get it all out, honey. 11 00:00:23,840 --> 00:00:26,360 JOCK: The chicken is juicy as. 12 00:00:26,360 --> 00:00:28,000 Perfectly cooked chicken. 13 00:00:28,000 --> 00:00:30,920 It was about as fancy as it gets. 14 00:00:30,920 --> 00:00:36,440 But the Favourites pulled out a win for both fast and fancy. 15 00:00:36,440 --> 00:00:38,960 Tonight they're cooking for immunity. 16 00:00:38,960 --> 00:00:41,520 I've never felt this kind of pressure. 17 00:00:41,520 --> 00:00:43,600 But they're up against the clock. 18 00:00:43,600 --> 00:00:45,800 I need every single minute that I can get. 19 00:00:45,800 --> 00:00:47,720 And the unknown. 20 00:00:51,600 --> 00:00:53,520 # 'Cause you're hot, then you're cold 21 00:00:53,520 --> 00:00:55,360 # You're yes, then you're no 22 00:00:55,360 --> 00:00:57,160 # You're in, then you're out 23 00:00:57,160 --> 00:00:59,040 # You're up, then you're down 24 00:00:59,040 --> 00:01:00,840 # You're wrong when it's right 25 00:01:00,840 --> 00:01:02,560 # It's black and it's white 26 00:01:02,560 --> 00:01:04,400 # We fight, we break up 27 00:01:04,400 --> 00:01:06,280 # We kiss, we make up 28 00:01:06,280 --> 00:01:08,040 # You're hot, then you're cold 29 00:01:08,040 --> 00:01:09,920 # You're yes, then you're no 30 00:01:09,920 --> 00:01:11,680 # You're in, then you're out 31 00:01:11,680 --> 00:01:13,520 # You're up, then you're down 32 00:01:13,520 --> 00:01:15,240 # You're wrong when it's right 33 00:01:15,240 --> 00:01:17,120 # It's black and it's white 34 00:01:17,120 --> 00:01:18,960 # We fight, we break up 35 00:01:18,960 --> 00:01:21,280 # We kiss, we make up 36 00:01:21,280 --> 00:01:24,640 # You # You don't really wanna stay, no 37 00:01:24,640 --> 00:01:27,920 # You # But you don't really wanna go-o 38 00:01:27,920 --> 00:01:29,800 # You're hot, then you're cold 39 00:01:29,800 --> 00:01:31,640 # You're yes, then you're no 40 00:01:31,640 --> 00:01:33,480 # You're in, then you're out 41 00:01:33,480 --> 00:01:35,840 # You're up, then you're down. # 42 00:01:44,280 --> 00:01:48,280 WOMAN: We get to cook for immunity today! MAN: Yay! 43 00:01:48,280 --> 00:01:50,520 It's a good day. It's a good day. 44 00:01:50,520 --> 00:01:52,760 Alright. What is it going to be? 45 00:01:54,640 --> 00:01:55,640 (CHEERING, APPLAUSE) 46 00:02:02,040 --> 00:02:05,160 ANDY: Hey, guys! Come on in! 47 00:02:05,160 --> 00:02:08,160 So the top of the room looks like people have thrown cloths 48 00:02:08,160 --> 00:02:09,840 over their furniture and moved out. 49 00:02:09,840 --> 00:02:13,600 It's just all this draped stuff, 50 00:02:13,600 --> 00:02:16,160 and it's always so much fun trying to work out 51 00:02:16,160 --> 00:02:17,160 what that's going to mean. 52 00:02:18,160 --> 00:02:21,320 Everyone's got a little spring in their step this morning. 53 00:02:21,320 --> 00:02:22,680 And for good reason. 54 00:02:22,680 --> 00:02:24,160 Curtis is back in the kitchen. 55 00:02:24,160 --> 00:02:26,120 (WHOOPS AND APPLAUSE) 56 00:02:28,600 --> 00:02:31,720 Curtis Stone is back and I'm super thrilled. 57 00:02:31,720 --> 00:02:34,440 He's just such a big presence in a kitchen 58 00:02:34,440 --> 00:02:36,280 and you can't stop staring at him all the way. 59 00:02:36,280 --> 00:02:39,600 Sorry, I've got... I've got a crush on you, Curtis. 60 00:02:39,600 --> 00:02:43,400 Today's challenge is all about the two most integral components 61 00:02:43,400 --> 00:02:47,680 of cooking in this kitchen - time and ingredients. 62 00:02:47,680 --> 00:02:48,960 Ohhh... 63 00:02:48,960 --> 00:02:51,040 Here's how today's challenge is going to work. 64 00:02:51,040 --> 00:02:54,520 Hidden behind us are a range of ingredients. 65 00:02:54,520 --> 00:02:57,440 All of you will start with 60 minutes on the clock, 66 00:02:57,440 --> 00:03:02,800 and every three minutes we will reveal another set of ingredients. 67 00:03:02,800 --> 00:03:05,480 Every three minutes... 30 minutes... 68 00:03:05,480 --> 00:03:08,120 As we reveal them, your pantry grows. 69 00:03:09,240 --> 00:03:11,640 You can start cooking whenever you like, 70 00:03:11,640 --> 00:03:16,840 but you can only use the ingredients that we have already revealed. 71 00:03:16,840 --> 00:03:21,560 And you get whatever amount of time is on the clock when you start. 72 00:03:21,560 --> 00:03:25,720 As your pantry increases, your time decreases. 73 00:03:25,720 --> 00:03:26,960 It's simple. 74 00:03:26,960 --> 00:03:28,320 MICHAEL: This is my kind of challenge. 75 00:03:28,320 --> 00:03:30,880 If I'm really honest, after a hard day at work, I don't often cook 76 00:03:30,880 --> 00:03:33,240 anything that takes more than about 20 minutes for dinner at night. 77 00:03:33,240 --> 00:03:34,360 So I love this. 78 00:03:34,360 --> 00:03:37,440 I'm the kind of person that wants more ingredients rather than time. 79 00:03:37,440 --> 00:03:40,160 But of course, there's a catch. 80 00:03:40,160 --> 00:03:41,600 Yeah. 81 00:03:41,600 --> 00:03:43,960 The first ingredient that we're going to reveal today 82 00:03:43,960 --> 00:03:47,480 has been chosen by none other than Curtis. 83 00:03:47,480 --> 00:03:50,880 And it MUST be used in your finished dish. 84 00:03:52,080 --> 00:03:54,480 Curtis, any clues to what's under there? 85 00:03:54,480 --> 00:03:57,320 Oh, this is one of my favourite ingredients to cook with. 86 00:03:57,320 --> 00:03:59,640 You don't have to cook with it. You can serve it raw. 87 00:03:59,640 --> 00:04:01,360 It's a very versatile ingredient. 88 00:04:01,360 --> 00:04:04,160 And I think you're going to love it. 89 00:04:04,160 --> 00:04:09,360 Your 60 minutes starts when Curtis reveals the first ingredient. 90 00:04:09,360 --> 00:04:10,640 It must be used in your dish. 91 00:04:10,640 --> 00:04:13,360 And we're going to taste all of your dishes. 92 00:04:13,360 --> 00:04:17,320 Of course, the best dish wins immunity from Sunday. 93 00:04:17,320 --> 00:04:18,800 Curtis, do you want to do the honours? 94 00:04:18,800 --> 00:04:20,080 I'd love to. 95 00:04:22,240 --> 00:04:26,040 Alright, guys, don't forget, as soon as Curtis reveals 96 00:04:26,040 --> 00:04:28,000 the first ingredient, the clock starts. 97 00:04:28,000 --> 00:04:30,000 You've got 60 minutes from that point. 98 00:04:30,000 --> 00:04:33,640 And then each ingredient that gets revealed, the time ticks down. 99 00:04:33,640 --> 00:04:35,240 Clear? ALL: Yep. 100 00:04:35,240 --> 00:04:36,920 Curtis, you ready? 101 00:04:36,920 --> 00:04:38,320 I sure am. 102 00:04:38,320 --> 00:04:39,840 Your first ingredient is... 103 00:04:42,520 --> 00:04:43,720 Apples. 104 00:04:46,000 --> 00:04:48,320 Apples are versatile ingredients. 105 00:04:48,320 --> 00:04:49,440 You could use them for sweet, 106 00:04:49,440 --> 00:04:52,800 and you could also use them for savoury in a really interesting way. 107 00:04:52,800 --> 00:04:54,480 No takers - just apples? 108 00:04:54,480 --> 00:04:55,480 ALDO: No, thanks. 109 00:04:55,480 --> 00:04:57,680 But just apples? 110 00:04:57,680 --> 00:05:00,240 What is anybody going to do with just apples? 111 00:05:00,240 --> 00:05:02,320 We have no under-bench pantry, 112 00:05:02,320 --> 00:05:05,800 so you can't just serve them an apple with nothing else. 113 00:05:07,080 --> 00:05:10,440 ANDY: At 57 minutes, you have Modi apples and... 114 00:05:12,840 --> 00:05:15,520 ..the under-bench pantry! 115 00:05:18,880 --> 00:05:20,800 So, Tommy and Sarah. 116 00:05:20,800 --> 00:05:22,680 Oh, he's gone as well! 117 00:05:22,680 --> 00:05:24,000 John's in the game! 118 00:05:24,000 --> 00:05:27,360 (OTHER CONTESTANTS CHEER) 119 00:05:29,240 --> 00:05:32,840 TOMMY: Sarah, John and I have 57 minutes to cook with only apples 120 00:05:32,840 --> 00:05:33,840 and under-bench staples. 121 00:05:33,840 --> 00:05:36,320 I really want to push myself with these ingredients. 122 00:05:36,320 --> 00:05:39,800 Every minute feels like five minutes in this kitchen. 123 00:05:39,800 --> 00:05:41,280 So I need time. 124 00:05:41,280 --> 00:05:43,600 I need every single minute that I can get. 125 00:05:43,600 --> 00:05:47,760 Today I'm making a play on a Vietnamese dessert, banh gan. 126 00:05:47,760 --> 00:05:50,920 It's like a baked flan, so an over-baked flan. 127 00:05:50,920 --> 00:05:52,160 So you can't really... 128 00:05:52,160 --> 00:05:55,040 Don't make me say it, but you can't really stuff it up, can you? 129 00:05:55,040 --> 00:05:56,760 Or maybe - who knows? 130 00:05:56,760 --> 00:05:59,200 I haven't cooked many desserts in MasterChef, 131 00:05:59,200 --> 00:06:01,200 and there's a reason why - I'm not very good at it. 132 00:06:01,200 --> 00:06:04,440 I think this dish has a little bit of comfortability 133 00:06:04,440 --> 00:06:05,440 in being Vietnamese 134 00:06:05,440 --> 00:06:07,480 that helps me kind of cook the dessert. 135 00:06:07,480 --> 00:06:09,920 I'm not as scared. But who knows? 136 00:06:09,920 --> 00:06:13,680 I reckon I could do a nice chilled glass of apple juice 137 00:06:13,680 --> 00:06:15,000 in under two minutes. 138 00:06:17,200 --> 00:06:20,040 SARAH: Time is definitely more important to me right now. 139 00:06:20,040 --> 00:06:23,840 I need to think smart and choose a dish that's going to be flavoursome, 140 00:06:23,840 --> 00:06:25,200 highlight your skills. 141 00:06:25,200 --> 00:06:28,320 So I'm going to make an invisible apple gateau. 142 00:06:28,320 --> 00:06:32,280 But 57 minutes is still tough. 143 00:06:34,680 --> 00:06:38,280 JOHN: I'm still sort of thinking what I'm gonna actually put into the dish. 144 00:06:38,280 --> 00:06:40,880 Try and do like an apple pie, maybe. 145 00:06:40,880 --> 00:06:42,080 MELISSA: Are you ready? 146 00:06:42,080 --> 00:06:43,240 CONTESTANTS: Yes. 147 00:06:43,240 --> 00:06:46,120 You now have 54 minutes and... 148 00:06:46,120 --> 00:06:48,600 (CONTESTANTS EXCLAIM) 149 00:06:48,600 --> 00:06:49,800 Ha! Booze. 150 00:06:49,800 --> 00:06:53,760 Good enough for me. A selection of spirits and liqueurs. 151 00:06:54,920 --> 00:06:57,600 Right now, I could do with a shot of Frangelico. 152 00:06:57,600 --> 00:07:00,080 That's just screaming Italian to me. 153 00:07:00,080 --> 00:07:05,080 But it's a tick, but it's not a full tick-tick all the other boxes. 154 00:07:05,080 --> 00:07:06,880 Save me a glass! 155 00:07:06,880 --> 00:07:09,920 ALVIN: I am making apple and butterscotch. 156 00:07:09,920 --> 00:07:14,440 So some stewed apples sitting on a butterscotch sort of custard 157 00:07:14,440 --> 00:07:16,520 and then some other sort of apple-y bits 158 00:07:16,520 --> 00:07:18,760 that I'm just going to start thinking about what I want to do. 159 00:07:18,760 --> 00:07:19,760 I can do this in time. 160 00:07:19,760 --> 00:07:23,000 It's all about pushing myself, so I will push myself today. 161 00:07:23,000 --> 00:07:24,840 Juicy. 162 00:07:24,840 --> 00:07:26,560 Sweet. A bit tart. 163 00:07:27,560 --> 00:07:29,400 I think I've been described the same way. 164 00:07:29,400 --> 00:07:31,360 Juicy, sweet. Little bit tart. 165 00:07:31,360 --> 00:07:32,920 (LAUGHS) 166 00:07:32,920 --> 00:07:34,040 What are you hoping for? 167 00:07:34,040 --> 00:07:35,880 Savoury. Something... Main course. Savoury. 168 00:07:35,880 --> 00:07:38,120 ALDO: Spices. Spices. 169 00:07:38,120 --> 00:07:40,280 It is, in fact, my favourite... 170 00:07:42,560 --> 00:07:43,600 Pork! 171 00:07:43,600 --> 00:07:45,560 OK, I'm going. 172 00:07:45,560 --> 00:07:47,080 Only one taker? 173 00:07:47,080 --> 00:07:48,440 51 minutes. 174 00:07:48,440 --> 00:07:51,200 Speck, pancetta, pork mince. 175 00:07:51,200 --> 00:07:54,560 We got some fillet, some chops, shoulder. 176 00:07:55,560 --> 00:07:56,560 I just need one more thing. 177 00:07:56,560 --> 00:07:58,600 That's it. One more, one more. One more. 178 00:08:01,000 --> 00:08:02,000 Oh! (COUGHS) 179 00:08:03,280 --> 00:08:05,640 MINOLI: What is that? Is that vinegar? 180 00:08:05,640 --> 00:08:07,160 No. Calvados. 181 00:08:08,360 --> 00:08:10,800 I only had it to settle my nerves. 182 00:08:10,800 --> 00:08:13,000 (LAUGHS) 183 00:08:16,080 --> 00:08:17,080 Glug-glug! Ah! 184 00:08:18,560 --> 00:08:21,800 I'm thinking of doing a flatbread with textures of different apple, 185 00:08:21,800 --> 00:08:26,120 maybe some pork and either a ricotta or mozzarella. 186 00:08:26,120 --> 00:08:27,160 Yeah. Nice. 187 00:08:27,160 --> 00:08:30,640 I'm really nervous today because I've got to get a good balance 188 00:08:30,640 --> 00:08:33,400 of time, yeah, and ingredients, 189 00:08:33,400 --> 00:08:36,320 so I'm just hoping that I've picked a good balance. 190 00:08:36,320 --> 00:08:37,360 Who knows? 191 00:08:38,360 --> 00:08:40,920 I wrote a whole cookbook about $20, 20 minutes, 192 00:08:40,920 --> 00:08:42,640 so I'm not too stressed. 193 00:08:42,640 --> 00:08:44,440 When I cook at home, 194 00:08:44,440 --> 00:08:46,440 it's quite often in half an hour. 195 00:08:46,440 --> 00:08:48,600 I do that almost every night 196 00:08:48,600 --> 00:08:51,760 and I do it with whatever's in my fridge and in my pantry. 197 00:08:51,760 --> 00:08:54,320 I'm not running down to the shops every five minutes to cook. 198 00:08:54,320 --> 00:08:57,040 So it's kind of my wheelhouse. 199 00:08:57,040 --> 00:08:58,920 OK, guys, you've got 48 minutes. 200 00:08:58,920 --> 00:09:01,880 Everything that's already been revealed, and... 201 00:09:02,880 --> 00:09:04,960 ..root vegetables. Root vegetables. 202 00:09:04,960 --> 00:09:06,800 ANDY: Root vegetable. Kohlrabi, there's swede, 203 00:09:06,800 --> 00:09:09,680 there's parsnips, radishes, carrots, beetroot. 204 00:09:09,680 --> 00:09:11,520 I mean, you name it, it's here. 205 00:09:11,520 --> 00:09:12,720 Roots. 206 00:09:12,720 --> 00:09:16,240 Seriously, why you didn't give me spices or herbs? 207 00:09:16,240 --> 00:09:19,960 I was waiting for inspiration to sort of strike me from above. 208 00:09:19,960 --> 00:09:23,280 But you can do anything with anything. 209 00:09:23,280 --> 00:09:25,000 No takers? 210 00:09:25,000 --> 00:09:26,880 It's a no from me. Sorry. 211 00:09:29,920 --> 00:09:33,280 This is, um... It's called an invisible gateau. 212 00:09:33,280 --> 00:09:34,840 So it's really big in Japan, 213 00:09:34,840 --> 00:09:37,680 but it's actually a French technique of making it. 214 00:09:37,680 --> 00:09:43,720 This dish is so deceptively simple, but when it works, it's amazing, 215 00:09:43,720 --> 00:09:46,000 and it's got these beautiful layers of apples. 216 00:09:46,000 --> 00:09:51,720 And when I do make it at home, I make a really big portion 217 00:09:51,720 --> 00:09:53,560 and, you know, I put it in the oven. 218 00:09:53,560 --> 00:09:56,080 It usually takes about an hour and a half. 219 00:09:56,080 --> 00:09:59,800 Today I want to utilise the time and create a smaller version 220 00:09:59,800 --> 00:10:03,640 and make sure that I can get it cooked perfectly in this time. 221 00:10:03,640 --> 00:10:06,000 While my cakes are in the oven, 222 00:10:06,000 --> 00:10:08,760 I'm going to get started on making my apple caramel. 223 00:10:08,760 --> 00:10:12,480 Last time when I was on MasterChef, there was a lot less pressure 224 00:10:12,480 --> 00:10:19,760 because I wasn't putting my entire career and life into a bowl of food. 225 00:10:19,760 --> 00:10:21,360 I was just starting out. 226 00:10:21,360 --> 00:10:22,960 It's a lot different now. 227 00:10:22,960 --> 00:10:28,080 I have done and still am doing so many things outside this kitchen. 228 00:10:28,080 --> 00:10:31,280 I've got my own product range, my restaurants in India, 229 00:10:31,280 --> 00:10:34,400 you know, writing cookbooks, so many things, 230 00:10:34,400 --> 00:10:37,240 and I've never felt this kind of pressure. 231 00:10:37,240 --> 00:10:42,080 I really want to prove I can do well in the MasterChef kitchen. 232 00:10:43,120 --> 00:10:46,280 ALDO: Spices, spices, spices, please spices! 233 00:10:46,280 --> 00:10:48,320 (LAUGHTER) 234 00:10:48,320 --> 00:10:51,440 Spices, spices, spices, calling the spices. 235 00:10:51,440 --> 00:10:54,040 I'm very hoping the next reveal will be spices. 236 00:10:54,040 --> 00:10:55,520 Very hope for cinnamon. 237 00:10:55,520 --> 00:10:56,920 ANDY: What if it doesn't come? 238 00:10:56,920 --> 00:10:59,120 High is the risk, high is the gain. 239 00:10:59,120 --> 00:11:03,000 Hey! OK. We have some gamblers here. 240 00:11:03,000 --> 00:11:05,000 I'm not going to be able to do this without cinnamon, 241 00:11:05,000 --> 00:11:07,040 because cinnamon, it's the main component. 242 00:11:07,040 --> 00:11:10,360 Has to be spice in some way, or herbs. 243 00:11:10,360 --> 00:11:14,240 Righto, so if you choose to go, which means you'll have 45 minutes, 244 00:11:14,240 --> 00:11:15,760 you'll have all of this, 245 00:11:15,760 --> 00:11:17,640 and what I've got under here to cook with. 246 00:11:22,960 --> 00:11:24,080 Oh-ho! 247 00:11:34,120 --> 00:11:37,080 So if you choose to go, which means you'll have 45 minutes, 248 00:11:37,080 --> 00:11:38,640 you'll have all of this 249 00:11:38,640 --> 00:11:40,400 and what I've got under here to cook with... 250 00:11:45,720 --> 00:11:46,960 Oh! 251 00:11:46,960 --> 00:11:51,760 Aromatics - chilli, ginger, garlic and onions. 252 00:11:51,760 --> 00:11:56,520 Aromatics? Why there is no cinnamon in these aromatic boxes? 253 00:11:56,520 --> 00:11:59,280 Come on, give me cinnamon. I need it. 254 00:11:59,280 --> 00:12:03,240 JOCK: There she is! There we go. There we go. 255 00:12:03,240 --> 00:12:05,880 MINDY: Alright, game on. I'm so excited. 256 00:12:05,880 --> 00:12:08,640 Finally, some of my favourite ingredients. I'm in. 257 00:12:08,640 --> 00:12:10,000 Alright, let's do it! 258 00:12:10,000 --> 00:12:11,280 Chilli, garlic, ginger. 259 00:12:11,280 --> 00:12:13,240 They're like the holy grail of food for me. 260 00:12:13,240 --> 00:12:15,280 Like, I use them in absolutely everything. 261 00:12:15,280 --> 00:12:17,920 I'm really hoping that I can bring those together 262 00:12:17,920 --> 00:12:21,080 with, of course, apple, and just bring a beautiful dish up today. 263 00:12:21,080 --> 00:12:23,840 I'm going to do a pork pancake with apple nahm jim. 264 00:12:23,840 --> 00:12:26,680 Not a lot of time, so really need to get a hurry on. 265 00:12:26,680 --> 00:12:29,160 I've got a lot to do, so I'm just trying to get the processes 266 00:12:29,160 --> 00:12:30,360 all happening really quick. 267 00:12:30,360 --> 00:12:32,400 I want that chance at immunity this week. 268 00:12:33,920 --> 00:12:36,560 MELISSA: Are you not getting a little bit of FOMO? 269 00:12:36,560 --> 00:12:39,520 These guys have been cooking for 15 minutes already. 270 00:12:39,520 --> 00:12:41,920 It's a lot of time to stuff something up, 15 minutes, you know.... 271 00:12:41,920 --> 00:12:44,160 (LAUGHTER) 272 00:12:44,160 --> 00:12:46,520 Sashi, what will be the one thing 273 00:12:46,520 --> 00:12:49,720 that if you see it, it's game on immediately, that's it? 274 00:12:49,720 --> 00:12:52,040 If I see a scallop... 275 00:12:52,040 --> 00:12:53,200 Yeah. ..I'll go for it. 276 00:12:53,200 --> 00:12:55,000 OK. Very specific. 277 00:12:55,000 --> 00:12:56,160 Yeah. 278 00:12:56,160 --> 00:12:58,080 I have a dish in mind that I always want to do. 279 00:12:58,080 --> 00:13:03,600 An apple stew with nicely seared scallop and some roast vegetables... 280 00:13:03,600 --> 00:13:05,080 They could be pretty. 281 00:13:05,080 --> 00:13:08,480 OK, let's see if there are some scallops under here. 282 00:13:08,480 --> 00:13:11,720 Alright, you have 42 minutes and... 283 00:13:13,800 --> 00:13:15,320 JULIE: Oh! ..berries. 284 00:13:15,320 --> 00:13:16,440 Dammit! Oh! 285 00:13:16,440 --> 00:13:18,600 Sashi! What's wrong with these? 286 00:13:18,600 --> 00:13:21,160 It's good to have it as fresh fruit. 287 00:13:21,160 --> 00:13:22,880 (LAUGHS) 288 00:13:22,880 --> 00:13:25,000 No, no berries for me. (LAUGHS) 289 00:13:25,000 --> 00:13:26,600 JOCK: So that's a big, fat no. 290 00:13:26,600 --> 00:13:30,160 What can I do with them with pork? No. 291 00:13:30,160 --> 00:13:32,040 That was rubbish, Mel. It's not what they want. 292 00:13:32,040 --> 00:13:33,600 Good lord. OK. No. It's just not what they want. 293 00:13:33,600 --> 00:13:36,000 MICHAEL: Nah, not at all. OK, but they're just not scallops. 294 00:13:36,000 --> 00:13:37,760 How have they not gone? 295 00:13:37,760 --> 00:13:40,520 I just... There are so many things there. 296 00:13:40,520 --> 00:13:43,520 And, like, they're coming up to 40 minutes. 297 00:13:43,520 --> 00:13:45,760 I can't believe it. That's wild. 298 00:13:47,200 --> 00:13:48,440 Keep breathing, Jules. 299 00:13:48,440 --> 00:13:50,880 Oh! I waited all this time. 300 00:13:50,880 --> 00:13:53,920 I feel a stitch-up coming on. 301 00:13:53,920 --> 00:13:57,880 What if the last few are just all really boring? 302 00:13:58,720 --> 00:14:01,480 It's got stripes on it, so it must be good, right? 303 00:14:03,440 --> 00:14:04,600 Flavour town! 304 00:14:04,600 --> 00:14:06,520 CURTIS: Surely. 305 00:14:06,520 --> 00:14:09,040 Come on. Surely. 306 00:14:09,040 --> 00:14:12,080 Shallots, pineapple, fish sauce. 307 00:14:12,080 --> 00:14:14,640 Surely. Rice wine vinegar. Galangal. 308 00:14:14,640 --> 00:14:16,520 (LAUGHTER) Palm sugar. 309 00:14:16,520 --> 00:14:18,400 Coconut. No? 310 00:14:18,400 --> 00:14:20,160 Come on, Sashi. Yes. 311 00:14:20,160 --> 00:14:22,320 ANDY: Sashi's gone. Sashi's in. 312 00:14:23,440 --> 00:14:26,560 Might as well name that... that box 'Sashi's Box'. 313 00:14:26,560 --> 00:14:29,280 SASHI: Wow. This is my alley. 314 00:14:29,280 --> 00:14:31,520 When I saw the sweet and sour... 315 00:14:31,520 --> 00:14:35,000 Like, you got fish sauce, you have tamarind, you got galangal, 316 00:14:35,000 --> 00:14:37,120 you got ginger, peanuts... 317 00:14:38,600 --> 00:14:42,040 Quickly, I came up with another idea. 318 00:14:42,040 --> 00:14:45,480 I'm going to whip up a nice Thai version of a curry, 319 00:14:45,480 --> 00:14:46,520 Thai red curry. 320 00:14:46,520 --> 00:14:49,760 I've got less than 40 minutes, 321 00:14:49,760 --> 00:14:52,640 and I'm going to make, like, a... 322 00:14:52,640 --> 00:14:54,200 ..more like a pork red curry. 323 00:14:55,320 --> 00:14:57,000 I'm using a pork loin, 324 00:14:57,000 --> 00:14:59,080 because loin doesn't take very long to cook. 325 00:14:59,080 --> 00:15:01,600 Make a paste out of all the aromats, 326 00:15:01,600 --> 00:15:02,720 make a curry, 327 00:15:02,720 --> 00:15:06,320 and all the apple will go into the sauce as a puree. 328 00:15:06,320 --> 00:15:08,560 It's a big risk, a curry in 39 minutes. 329 00:15:08,560 --> 00:15:10,880 But this is my strength. 330 00:15:10,880 --> 00:15:14,920 I'm going to pack as much flavour as possible to win this. 331 00:15:16,120 --> 00:15:19,440 I imagine you have a bunch of 30-minute dishes 332 00:15:19,440 --> 00:15:21,200 that are sensational. 333 00:15:21,200 --> 00:15:23,200 (LAUGHS) I've just got to think of them. 334 00:15:23,200 --> 00:15:25,040 (BOTH LAUGH) 335 00:15:25,040 --> 00:15:28,520 Julie, Aldo, Michael, I'm not going to lie. 336 00:15:28,520 --> 00:15:30,800 I reckon you guys are going to stay straight where you are. 337 00:15:30,800 --> 00:15:32,280 Oh, God. But anyway... 338 00:15:32,280 --> 00:15:34,000 I'm going to add this to your pantry, 339 00:15:34,000 --> 00:15:39,000 and you'll have 36 minutes if you choose to go when I lift the cloth. 340 00:15:41,040 --> 00:15:42,880 Cabbages and leafy greens. 341 00:15:42,880 --> 00:15:45,360 Like, if you've waited this... like, if you've waited this long, 342 00:15:45,360 --> 00:15:47,320 you might as well keep going, right. 343 00:15:47,320 --> 00:15:49,720 (SIGHS) Cabbage. Seriously. 344 00:15:49,720 --> 00:15:50,720 I'm going to cry. 345 00:15:50,720 --> 00:15:53,320 Like, I don't understand why this is happening to me, 346 00:15:53,320 --> 00:15:54,920 and I'm getting so flustered. 347 00:15:54,920 --> 00:15:58,280 The time is ticking and I'm not going to have enough time to cook. 348 00:15:58,280 --> 00:15:59,680 Oh, my God. 349 00:16:10,000 --> 00:16:11,960 OK, guys, here it is. 350 00:16:11,960 --> 00:16:13,960 Your 10th ingredient is... 351 00:16:14,680 --> 00:16:16,040 ..citrus! 352 00:16:16,040 --> 00:16:20,280 Lemons, limes, grapefruits, pomelos, and, of course, beautiful oranges. 353 00:16:20,280 --> 00:16:21,680 Finger limes there as well. 354 00:16:21,680 --> 00:16:25,160 I'm still waiting for cinnamon, but now I got 33 minutes left to cook. 355 00:16:25,160 --> 00:16:27,080 I got to go. I got to run. 356 00:16:27,080 --> 00:16:30,200 (ALL EXCLAIM) 357 00:16:30,200 --> 00:16:32,320 Aldo's in. I'm shocked. 358 00:16:32,320 --> 00:16:34,160 That three minutes might be very useful, Aldo. 359 00:16:34,160 --> 00:16:36,800 JULIE: He's not getting cinnamon. ANDY: There's no cinnamon out there. 360 00:16:36,800 --> 00:16:38,640 JOCK: He's got... That's fine. 361 00:16:38,640 --> 00:16:40,000 I've sacrificed time 362 00:16:40,000 --> 00:16:42,840 for an ingredient that didn't come along. 363 00:16:42,840 --> 00:16:45,320 And I do regret a little bit. 364 00:16:45,320 --> 00:16:50,000 Waiting for a...a sign from God, but it didn't happen. 365 00:16:50,000 --> 00:16:52,680 He just abandoned me today, so I got to move. 366 00:16:52,680 --> 00:16:55,680 There's only just over 30 minutes left, 367 00:16:55,680 --> 00:16:57,720 and Michael and Julie are still hanging out over there. 368 00:16:57,720 --> 00:16:59,040 They are nuts. 369 00:16:59,040 --> 00:17:01,200 I mean, I don't know what they're hoping for, 370 00:17:01,200 --> 00:17:03,560 but I think they're hoping for seafood. 371 00:17:03,560 --> 00:17:06,160 OK, you two. You have waited... 372 00:17:06,160 --> 00:17:08,240 Good luck, mate. ..for this moment. 373 00:17:08,240 --> 00:17:11,080 You now have 30 minutes and... 374 00:17:13,440 --> 00:17:14,480 ..seafood. 375 00:17:14,480 --> 00:17:16,680 ANDY: The scallops are there. 376 00:17:16,680 --> 00:17:18,160 CURTIS: The scallops are there. 377 00:17:18,160 --> 00:17:19,240 Sashi! 378 00:17:19,240 --> 00:17:21,480 SASHI: Yes! Your scallops are here! 379 00:17:22,160 --> 00:17:23,400 Arggh! 380 00:17:24,600 --> 00:17:25,760 MICHAEL: How are you going, Jules? 381 00:17:25,760 --> 00:17:27,240 JULIE: Good, love. What are you making? 382 00:17:27,240 --> 00:17:30,920 I'm just doing seared scallops with apple slaw and crispy prosciutto. 383 00:17:30,920 --> 00:17:32,800 Oh, perfect. What are you doing? 384 00:17:32,800 --> 00:17:34,520 Scallop ceviche. Oh, nice. 385 00:17:34,520 --> 00:17:36,520 Use the apple juice to cure it. Yeah. 386 00:17:36,520 --> 00:17:38,640 And then just some pickled apple 387 00:17:38,640 --> 00:17:41,000 and some crispy kohlrabi bits and stuff like that through it as well. 388 00:17:41,000 --> 00:17:42,000 Beautiful. 389 00:17:42,000 --> 00:17:43,880 Seeing Julie's doing scallops and bacon. 390 00:17:43,880 --> 00:17:45,160 It's a perfect combination. 391 00:17:45,160 --> 00:17:47,360 So not only have I got to cook a good dish in 30 minutes, 392 00:17:47,360 --> 00:17:49,200 I've got to do one that beats Julie Goodwin. 393 00:17:49,200 --> 00:17:52,000 I've only got 30 minutes to cook, so I've got to get cracking. 394 00:17:52,000 --> 00:17:54,840 I just need to start on that ceviche curing liquid. 395 00:17:54,840 --> 00:17:57,200 That's the most important step for this entire dish. 396 00:17:57,200 --> 00:17:58,760 We've got a scallop-off on the back bench. 397 00:17:58,760 --> 00:18:01,560 Julie and I stuck it out to the end and decided on scallops. 398 00:18:01,560 --> 00:18:05,040 Michael is an extremely different cook to me. 399 00:18:05,040 --> 00:18:08,000 He's... He's really clever, really creative. 400 00:18:08,000 --> 00:18:09,800 And the way he puts flavours together is something 401 00:18:09,800 --> 00:18:12,200 that I find really inspirational. 402 00:18:12,200 --> 00:18:16,600 So I know that Michael and I won't end up doing the same kind of dish. 403 00:18:16,600 --> 00:18:19,040 They will be very different scallop dishes. 404 00:18:19,040 --> 00:18:20,760 Alright. They're all cooking now. 405 00:18:20,760 --> 00:18:22,680 Some with a lot more time than others. 406 00:18:22,680 --> 00:18:24,960 All the way down to the end of the 30 minutes. Yeah. 407 00:18:24,960 --> 00:18:28,240 Of course, they must use the Modi apples. 408 00:18:28,240 --> 00:18:29,440 They're one of my favourite apples. 409 00:18:29,440 --> 00:18:31,080 They're great for eating and cooking. 410 00:18:31,080 --> 00:18:33,480 They're 100% Aussie grown and they're exclusive to Coles. 411 00:18:33,480 --> 00:18:35,040 I, for one, am very excited to see 412 00:18:35,040 --> 00:18:36,840 what these guys have chosen to cook with. 413 00:18:36,840 --> 00:18:39,080 Me too. Let's go and check them out. Ooh, yeah. 414 00:18:39,080 --> 00:18:40,720 Tommy. Hey. How are you going? 415 00:18:40,720 --> 00:18:44,240 Front bench. 57 minutes. Just under an hour you had. 416 00:18:44,240 --> 00:18:46,240 Yep. What are you making? 417 00:18:46,240 --> 00:18:49,800 I'm making a fun play on a Vietnamese dessert called banh gan, 418 00:18:49,800 --> 00:18:51,680 which looks kind of like... 419 00:18:51,680 --> 00:18:53,320 It's kind of like an overbaked flan. 420 00:18:53,320 --> 00:18:55,320 You overcook the crap out of it, 421 00:18:55,320 --> 00:18:57,440 and then it gives you this really nice texture 422 00:18:57,440 --> 00:18:58,720 and little bubbles inside it. 423 00:18:58,720 --> 00:19:02,480 I was actually really surprised that you went so early, to be honest. 424 00:19:02,480 --> 00:19:04,360 Yeah. I wanted to kind of change things up. 425 00:19:04,360 --> 00:19:07,040 I don't want to, you know, just keep doing savoury. 426 00:19:07,040 --> 00:19:09,000 I want to kind of see if I can test myself with sweet. 427 00:19:09,000 --> 00:19:10,480 Can't wait to try it. 428 00:19:10,480 --> 00:19:12,920 I still haven't got my flan into the oven. 429 00:19:12,920 --> 00:19:14,600 I'm worried about the cook in time 430 00:19:14,600 --> 00:19:17,800 because it usually takes me about 25 minutes to cook a banh gan, 431 00:19:17,800 --> 00:19:19,160 and I'm just putting it in now, 432 00:19:19,160 --> 00:19:21,240 and I really need it to set. 433 00:19:21,240 --> 00:19:23,480 No matter when you started, 434 00:19:23,480 --> 00:19:25,240 you've only got 20 minutes to go. 435 00:19:25,240 --> 00:19:26,600 20 minutes, guys! HARRY: Whoo! 436 00:19:26,600 --> 00:19:30,320 (SPECTATORS SHOUT ENCOURAGEMENT) Whoo-whoo! 437 00:19:33,280 --> 00:19:34,440 WOMAN: Sashi... 438 00:19:36,200 --> 00:19:38,120 WOMAN: Sashi, just casual. 439 00:19:38,120 --> 00:19:40,520 I might burn something, you know. (LAUGHTER) 440 00:19:40,520 --> 00:19:42,560 Aldo. What's cooking? 441 00:19:42,560 --> 00:19:45,200 A dish that we do back in Naples for Carnival. 442 00:19:45,200 --> 00:19:47,160 It's called chiacchiere. Fried pastry. 443 00:19:47,160 --> 00:19:49,880 But I'm going to stuff them up with poached apple. 444 00:19:49,880 --> 00:19:52,840 The ingredients that I got was definitely worth the wait to that point, 445 00:19:52,840 --> 00:19:56,000 but I'm actually concerned about the timing wise, 446 00:19:56,000 --> 00:19:58,360 because normally it would take me at least 45 minutes. 447 00:19:58,360 --> 00:19:59,840 So, break it down for me. 448 00:19:59,840 --> 00:20:02,280 So we're going to have the pastry and it's got a little bit of booze in, 449 00:20:02,280 --> 00:20:03,920 and that's where I go with the Frangelico. 450 00:20:03,920 --> 00:20:05,080 Fantastic. 451 00:20:05,080 --> 00:20:06,360 And then it's going to be fold, 452 00:20:06,360 --> 00:20:08,960 and that's going to be into the apples for a little bit of sweetness. 453 00:20:08,960 --> 00:20:12,200 They're going to be served with the beautiful Italian zabaglione. 454 00:20:12,200 --> 00:20:13,320 OK. And that's it. 455 00:20:13,320 --> 00:20:15,080 You know, I've never heard of that dish before. 456 00:20:15,080 --> 00:20:16,280 Yeah. Always a first time. 457 00:20:16,280 --> 00:20:19,080 Looking at everything and making the decision right at the end. 458 00:20:19,080 --> 00:20:21,520 It was the citrus. You just went, "That's it. That's the dish." 459 00:20:21,520 --> 00:20:23,640 I would have loved some cinnamon, but it didn't happen, 460 00:20:23,640 --> 00:20:25,120 so I've got to be happy with what I got. 461 00:20:25,120 --> 00:20:27,520 Will this dish be great without cinnamon? 462 00:20:28,560 --> 00:20:31,440 I'm getting very flustered and very angry to myself 463 00:20:31,440 --> 00:20:35,640 that I put myself in this position with not enough time. 464 00:20:35,640 --> 00:20:36,760 Come on, mate. Come on. 465 00:20:37,800 --> 00:20:40,040 33 minutes, it's not a lot of time, 466 00:20:40,040 --> 00:20:42,400 and cooking for Curtis as well. 467 00:20:42,400 --> 00:20:45,400 It's... Oh, my God. It's so hard. 468 00:20:57,920 --> 00:21:00,520 MAN: Let's go, guys. Come on. (SPECTATORS SHOUT ENCOURAGEMENT) 469 00:21:02,120 --> 00:21:05,720 15 minutes to go, and my pancakes are getting rolled out. 470 00:21:07,440 --> 00:21:12,560 Tommy is making a cake in the oven in the same tin as me. 471 00:21:12,560 --> 00:21:15,800 He's making a caramel and a whipped cream as well. 472 00:21:15,800 --> 00:21:17,680 I feel like we're quite in sync today. 473 00:21:17,680 --> 00:21:19,040 Do you mind? Yeah. Go for it. 474 00:21:19,040 --> 00:21:22,160 It's me and Sarah cooking apples and under-bench staples. 475 00:21:22,160 --> 00:21:25,720 We've both got cake in the oven, both waiting anxiously. 476 00:21:25,720 --> 00:21:27,720 So scary right now. I don't know what's happening. 477 00:21:27,720 --> 00:21:30,440 I know. (LAUGHS) What am I waiting for? 478 00:21:30,440 --> 00:21:33,520 What am I waiting for? Someone to save us. (LAUGHS) 479 00:21:33,520 --> 00:21:34,640 I'm so anxious. 480 00:21:34,640 --> 00:21:37,760 Looking at the oven and waiting for the invisible gateau 481 00:21:37,760 --> 00:21:38,960 just to cook through. 482 00:21:38,960 --> 00:21:40,080 I want it to be perfect. 483 00:21:40,080 --> 00:21:43,520 Today, there's just a lot more pressure. I want to win. 484 00:21:43,520 --> 00:21:46,480 I just don't want to open the oven even for a second. 485 00:21:47,760 --> 00:21:51,000 Oh, God, this is terrible. This is so bad! (LAUGHS) 486 00:21:51,000 --> 00:21:53,200 Why do people do this? Tommy... 487 00:21:53,200 --> 00:21:55,640 The texture I want from this banh gan is really interesting. 488 00:21:55,640 --> 00:21:59,560 It's got a nice chewy, bitey texture at the top layer, 489 00:21:59,560 --> 00:22:02,280 but in the middle, it's got really soft and silky as well. 490 00:22:02,280 --> 00:22:06,400 How does yours look? It's good. I need to cover it soon. 491 00:22:06,400 --> 00:22:08,480 But I just don't even want to open it for a second. 492 00:22:08,480 --> 00:22:10,720 Agggh! Why? 493 00:22:10,720 --> 00:22:13,560 This oven waiting game is terrible. 494 00:22:13,560 --> 00:22:15,600 I hate it all my life. 495 00:22:16,160 --> 00:22:17,280 Oh! 496 00:22:17,280 --> 00:22:20,760 So, at the 10-minute mark, take that out. 497 00:22:26,040 --> 00:22:27,480 Come on, mate. Come on. 498 00:22:27,480 --> 00:22:30,360 Michael. You dug your heels in. Curtis. 499 00:22:30,360 --> 00:22:33,160 You waited till the end. Are you happy? 500 00:22:33,160 --> 00:22:34,920 I am. Look, I love apple and scallop. 501 00:22:34,920 --> 00:22:37,320 I think it's a great flavour combination. It's a classic. 502 00:22:37,320 --> 00:22:39,360 I love ceviche, so I'm going to use the apple juice 503 00:22:39,360 --> 00:22:42,200 as a bit of a curing and seasoning for the ceviche, rather than lime. 504 00:22:42,200 --> 00:22:43,400 I've got a little bit of lime in there 505 00:22:43,400 --> 00:22:45,000 just to brighten it up a little bit, some chilli. 506 00:22:45,000 --> 00:22:48,320 It's definitely sort of a South-East Asia meets South America ceviche. 507 00:22:48,320 --> 00:22:51,400 Are you glad you waited? I am. I think, like... 508 00:22:51,400 --> 00:22:53,200 This kitchen is all about pushing ourselves, right? 509 00:22:53,200 --> 00:22:54,480 And having a bit of fun. 510 00:22:54,480 --> 00:22:57,200 And I like cooking for you, Curtis, and I wanna make sure I impress you. 511 00:22:57,200 --> 00:22:58,400 So extra pressure for me. 512 00:22:58,400 --> 00:23:00,160 OK, I'll just go. No, no, no. 513 00:23:00,160 --> 00:23:01,320 I always want to impress you, Mel. 514 00:23:01,320 --> 00:23:04,440 Got 12 minutes to go and I've sliced my scallops. 515 00:23:04,440 --> 00:23:06,160 I've made my little ceviche curing liquid. 516 00:23:06,160 --> 00:23:07,960 They're going to go into that in about one minute. 517 00:23:07,960 --> 00:23:09,640 I've sliced some apples and some daikon 518 00:23:09,640 --> 00:23:10,880 that are going to go with it as well. 519 00:23:10,880 --> 00:23:12,160 I'm going to pickle half of them. 520 00:23:12,160 --> 00:23:13,560 And then I just need to work out my garnish 521 00:23:13,560 --> 00:23:15,480 just to bring it all together in...12 minutes. 522 00:23:16,720 --> 00:23:18,120 What am I doing? 523 00:23:25,480 --> 00:23:27,840 With 10 minutes to go, I've got to cook my scallops.. 524 00:23:29,640 --> 00:23:31,720 ..and then assemble. 525 00:23:31,720 --> 00:23:34,920 I've got... My slaw is done. My crispy prosciutto is done. 526 00:23:34,920 --> 00:23:36,680 Pickled apples are done. 527 00:23:36,680 --> 00:23:39,800 I want to have a little taste of how that all is together, 528 00:23:39,800 --> 00:23:41,080 and then plate up. 529 00:23:42,240 --> 00:23:44,360 ALDO: Come on, mate. Seriously. 530 00:23:44,360 --> 00:23:47,400 I'm stressed because I know that I've got a lot to do 531 00:23:47,400 --> 00:23:51,240 and I got to just keep running around like a headless chook. 532 00:23:52,040 --> 00:23:53,640 MAN: Go, Aldo. 533 00:23:53,640 --> 00:23:54,840 # Yeah-eah-eah... # 534 00:23:54,840 --> 00:23:58,880 So now that pastry is done, I need to roll the pastry out. 535 00:23:58,880 --> 00:24:00,120 I'm running out of time. 536 00:24:00,920 --> 00:24:02,360 Sweating. 537 00:24:03,040 --> 00:24:05,120 Sweating, sweating. Burning hot. 538 00:24:07,920 --> 00:24:10,040 JOCK: Aldo. Hello. 539 00:24:10,040 --> 00:24:12,480 How many do we get each, Aldo? I'm pretty hungry. 540 00:24:12,480 --> 00:24:14,480 Look, I can't... ANDY: He's got three done. 541 00:24:14,480 --> 00:24:16,760 There's one... No, you touch one. One? One? 542 00:24:16,760 --> 00:24:18,000 One each. One? 543 00:24:18,000 --> 00:24:19,120 Come on, man. 544 00:24:19,120 --> 00:24:22,840 I cut the pastry twice more, and the filling has to be there. 545 00:24:22,840 --> 00:24:25,000 I can't put just a single piece of apple. 546 00:24:25,000 --> 00:24:26,760 So I got to stuff them up. 547 00:24:26,760 --> 00:24:28,640 So I got to be very careful, even when I'm folding, 548 00:24:28,640 --> 00:24:31,200 otherwise they're going to burst when I'm going to fry them off. 549 00:24:34,040 --> 00:24:35,760 Aldo! Do you want to know how long? 550 00:24:35,760 --> 00:24:37,520 Yeah. You got five minutes to go, brother. 551 00:24:37,520 --> 00:24:39,760 Great. (CHEERING, APPLAUSE) 552 00:24:39,760 --> 00:24:42,280 So good. Thanks, Andy. 553 00:24:44,400 --> 00:24:46,080 WOMAN: Beautiful, Christina. 554 00:24:49,960 --> 00:24:51,000 Beautiful. 555 00:24:51,000 --> 00:24:52,520 Go, Mindy. 556 00:24:54,160 --> 00:24:56,080 Hey! 557 00:24:56,080 --> 00:24:57,480 Oop! Now we've got more fire. 558 00:24:57,480 --> 00:25:00,560 That was unexpected. (LAUGHS) 559 00:25:00,560 --> 00:25:03,600 Eyebrows still there. My fingers are still there. 560 00:25:03,600 --> 00:25:05,400 Never expect that. 561 00:25:05,400 --> 00:25:08,720 Even though I am burning everything, my curry is in good hands. 562 00:25:08,720 --> 00:25:10,360 I've reduced the heat. 563 00:25:10,360 --> 00:25:13,280 They are cooking slow and gently. It's still safe. 564 00:25:13,280 --> 00:25:15,320 Thank God this is a curry, so plating-wise, 565 00:25:15,320 --> 00:25:17,160 I don't have to worry too much into it. 566 00:25:17,160 --> 00:25:18,200 I'm all about flavour. 567 00:25:18,200 --> 00:25:22,400 I'm going to give the four judges flavour, flavour, flavour. 568 00:25:22,400 --> 00:25:23,920 And nothing less than flavour. 569 00:25:23,920 --> 00:25:24,960 Ooh. 570 00:25:27,320 --> 00:25:28,480 Tastes alright. 571 00:25:28,480 --> 00:25:29,880 It's time to start plating this dish up, 572 00:25:29,880 --> 00:25:32,520 and those 30 minutes have gone super quick. 573 00:25:32,520 --> 00:25:34,320 I start plating up my dish, and it's scallops on, 574 00:25:34,320 --> 00:25:36,240 and then all the other little crunchy elements 575 00:25:36,240 --> 00:25:37,440 around each of the scallops 576 00:25:37,440 --> 00:25:39,800 so that every bite has the perfect little bit of scallop 577 00:25:39,800 --> 00:25:41,520 and all the other textures to go with it. 578 00:25:41,520 --> 00:25:44,320 These crunchy elements don't really go classically on a ceviche, 579 00:25:44,320 --> 00:25:46,080 but this isn't a classic ceviche. 580 00:25:46,080 --> 00:25:47,840 This needs to be a cevich-yay, 581 00:25:47,840 --> 00:25:50,000 right up the top there, that gets me up onto the gantry. 582 00:25:50,000 --> 00:25:52,160 So I'm going to go as hard as I can to really lift this 583 00:25:52,160 --> 00:25:53,960 and make it cevich-yay. 584 00:25:53,960 --> 00:25:55,440 MINOLI: How many servings are you making? 585 00:25:55,440 --> 00:25:58,440 JULIE: I'm plating up. I'm really excited. Everything's done. 586 00:25:58,440 --> 00:25:59,760 Like, I'm going to make this. 587 00:26:00,600 --> 00:26:02,480 Oh, she forgot there's four of them! 588 00:26:02,480 --> 00:26:05,800 There's four judges to today and I'm about to plate up three things. 589 00:26:05,800 --> 00:26:08,480 I don't want people fighting over the scallops. 590 00:26:08,480 --> 00:26:10,520 Oh, my God. 591 00:26:10,520 --> 00:26:11,680 Can't forget Curtis. 592 00:26:11,680 --> 00:26:14,640 I doubt that Curtis would take kindly to being forgotten. 593 00:26:14,640 --> 00:26:17,840 He looks like a boy who likes to be fed. I'd better feed him. 594 00:26:17,840 --> 00:26:21,080 (CHEERING, APPLAUSE) 595 00:26:21,080 --> 00:26:23,920 SARAH: I open the oven, and the gateau, 596 00:26:23,920 --> 00:26:28,280 it's got that perfect amount of push as I, you know, press through 597 00:26:28,280 --> 00:26:30,040 and it's caramelised on the top. 598 00:26:30,040 --> 00:26:32,120 It's cooked exactly how I want it. 599 00:26:32,120 --> 00:26:35,200 I am trying to take this out of the tin 600 00:26:35,200 --> 00:26:38,880 and it's just completely stuck on the bottom. 601 00:26:38,880 --> 00:26:40,200 Oh, my gosh. 602 00:26:40,200 --> 00:26:42,040 I'm trying to slice around the outside 603 00:26:42,040 --> 00:26:46,320 just to be able to...to bring that cake out of the tin. 604 00:26:46,320 --> 00:26:48,280 But it's not looking good. 605 00:26:49,560 --> 00:26:53,360 I'm looking at Tommy and his is doing the exact same thing. 606 00:26:53,360 --> 00:26:54,720 What is going on here? 607 00:26:54,720 --> 00:26:58,160 We're literally having the same cook side by side. 608 00:26:58,160 --> 00:26:59,560 (SQUEALS) Tommy! 609 00:26:59,560 --> 00:27:02,000 Shh! Shh! Shh! 610 00:27:02,000 --> 00:27:07,960 I'm trying to unmould this banh gan and it is not coming out. 611 00:27:09,240 --> 00:27:11,920 I am panicking like I've never panicked before. 612 00:27:11,920 --> 00:27:14,400 If I can't get this out, I don't have a dish. 613 00:27:16,200 --> 00:27:17,240 It's stuck. 614 00:27:17,240 --> 00:27:19,920 I'm not even going to get anything on the plate. 615 00:27:19,920 --> 00:27:25,280 There is nothing worse than serving an empty plate to the judges. 616 00:27:35,480 --> 00:27:37,440 You've only got one minute to go. ANDY: One minute! 617 00:27:37,440 --> 00:27:39,200 (CHEERING, APPLAUSE) 618 00:27:43,320 --> 00:27:44,960 SARAH: It's stuck. 619 00:27:44,960 --> 00:27:48,720 My cake is still not coming out. I'm so panicked right now. 620 00:27:48,720 --> 00:27:52,360 And I can see I'm losing a layer of this cake 621 00:27:52,360 --> 00:27:53,680 in the bottom of the tin. 622 00:27:53,680 --> 00:27:55,440 But I just need to put it on the plate. 623 00:27:55,440 --> 00:27:57,600 It's tipping out. MELISSA: Oh! 624 00:28:00,200 --> 00:28:01,320 Oh, my God. 625 00:28:01,320 --> 00:28:03,240 Half of it... I think half of it's stuck in there. 626 00:28:03,240 --> 00:28:04,360 Yeah. 627 00:28:04,360 --> 00:28:06,560 It's stuck to the bottom. 628 00:28:08,960 --> 00:28:10,160 (TOMMY INHALES SHARPLY) 629 00:28:10,160 --> 00:28:11,440 That's OK. She's alright. 630 00:28:11,440 --> 00:28:13,360 When the banh gan comes out of its mould, 631 00:28:13,360 --> 00:28:17,320 it isn't the most beautiful thing I've ever seen before, 632 00:28:17,320 --> 00:28:19,760 but I think it will taste amazing. 633 00:28:19,760 --> 00:28:23,040 30 seconds! 634 00:28:23,040 --> 00:28:24,600 So stressful. 635 00:28:24,600 --> 00:28:27,120 I'm going to plate it up all in a straight line 636 00:28:27,120 --> 00:28:29,320 on just on one side of the plates. 637 00:28:29,320 --> 00:28:32,480 I never plated anything that small in my life, 638 00:28:32,480 --> 00:28:35,200 and I'm actually embarrassed of myself. 639 00:28:35,200 --> 00:28:38,880 But, you know, sometimes finger food is delicious. 640 00:28:39,800 --> 00:28:41,800 ANDY: Ready or not, you got 10... 641 00:28:41,800 --> 00:28:46,640 ALL: 9! 8! 7! 6! 5! 642 00:28:46,640 --> 00:28:50,440 4! 3! 2! 1! 643 00:28:50,440 --> 00:28:52,640 That's it! (ALL CHEER, APPLAUD) 644 00:28:52,640 --> 00:28:55,920 That was making me sweat. Tommy down to the wire. 645 00:28:59,240 --> 00:29:01,240 SARAH: Oh, my God. That was too much. 646 00:29:01,240 --> 00:29:03,400 (LAUGHS) 647 00:29:03,400 --> 00:29:04,800 ALDO: I think I got a shot to win immunity, 648 00:29:04,800 --> 00:29:07,880 because apple is there, I done it in 33 minutes. 649 00:29:07,880 --> 00:29:09,440 So I'm very happy. 650 00:29:11,400 --> 00:29:13,720 Gosh, it's just so stressful, this kitchen. 651 00:29:13,720 --> 00:29:17,960 This dish, the whole idea of it is to have these beautiful layers of apple, 652 00:29:17,960 --> 00:29:19,800 and that's the texture coming through. 653 00:29:19,800 --> 00:29:23,640 And unfortunately, the whole base layer has stuck to the tin. 654 00:29:23,640 --> 00:29:28,040 so it just doesn't look anything like what I was hoping to. 655 00:29:28,040 --> 00:29:32,600 Could definitely be what, you know, makes or breaks my dish. 656 00:29:37,640 --> 00:29:40,600 OK. Increasing and decreasing was today's challenge. 657 00:29:40,600 --> 00:29:43,240 Of course, you had to use the apples. 658 00:29:43,240 --> 00:29:47,240 Now, the more ingredients you had, the less time you got. 659 00:29:49,600 --> 00:29:50,880 First up... 660 00:29:51,760 --> 00:29:52,880 ..Sashi. 661 00:29:52,880 --> 00:29:55,160 (CHEERING, APPLAUSE) 662 00:29:55,160 --> 00:30:00,320 SASHI: I know that I've done a good job. The curry looks amazing. 663 00:30:00,320 --> 00:30:03,400 But I don't know whether I've done enough to win immunity. 664 00:30:03,400 --> 00:30:05,520 Sashi, please introduce your dish. 665 00:30:05,520 --> 00:30:09,640 I've made a pork and apple... like a red curry, 666 00:30:09,640 --> 00:30:11,760 with grilled pineapples in the curry. 667 00:30:11,760 --> 00:30:17,720 Some parsnip chips, toasted peanuts and kaffir lime and chilli. 668 00:30:18,960 --> 00:30:23,080 You were holding out for scallops and you didn't get them. 669 00:30:23,080 --> 00:30:25,280 I don't want to take the risk of waiting till the end 670 00:30:25,280 --> 00:30:27,800 and there's no scallops, then I'll be stuck. 671 00:30:27,800 --> 00:30:32,480 I tried to pack as much flavour as possible within the 39 minutes. 672 00:30:36,000 --> 00:30:38,800 I mean, it's almost impossible to make a wonderful curry 673 00:30:38,800 --> 00:30:40,400 in 39 minutes. 674 00:30:50,920 --> 00:30:57,400 Getting that much flavour in a bowl in 39 minutes is...exceptional. 675 00:30:57,400 --> 00:31:00,040 It is reeking of lime leaf. 676 00:31:00,040 --> 00:31:01,720 The spice level is just right. 677 00:31:01,720 --> 00:31:05,400 There's a crunch from the peanuts, the sweetness from the apple. 678 00:31:05,400 --> 00:31:08,840 Mate, it is a delicious bowl of food. 679 00:31:08,840 --> 00:31:12,720 That will undoubtedly be hanging around the top today. 680 00:31:13,800 --> 00:31:15,400 Sashi, it's so tasty. 681 00:31:15,400 --> 00:31:16,960 It really is just so tasty. 682 00:31:18,000 --> 00:31:20,760 The cleverness in it. 683 00:31:20,760 --> 00:31:23,320 You know, the parsnip chips that you put over the top 684 00:31:23,320 --> 00:31:25,400 give a real earthiness to it. 685 00:31:25,400 --> 00:31:26,720 It is a wonderful plate of food. 686 00:31:27,880 --> 00:31:29,040 Thank you. 687 00:31:29,040 --> 00:31:34,080 Sashi, your ability to generate that amount of umami, 688 00:31:34,080 --> 00:31:36,800 and it's just epic amounts of umami in the dish, 689 00:31:36,800 --> 00:31:40,160 in 39 minutes just absolutely blows my mind. 690 00:31:40,160 --> 00:31:44,040 An amount of flavour and depth that, if you had to hazard a guess, 691 00:31:44,040 --> 00:31:47,800 would be three times more time to be able to do that. 692 00:31:47,800 --> 00:31:49,360 Once again, wow. 693 00:31:49,360 --> 00:31:51,720 Thanks, Sashi. No problem. Thank you. 694 00:31:51,720 --> 00:31:53,560 (CHEERING, APPLAUSE) 695 00:31:56,880 --> 00:32:00,160 Next up, Tommy. 696 00:32:00,160 --> 00:32:02,840 (CHEERING, APPLAUSE) ALDO: Go, Tommy! 697 00:32:02,840 --> 00:32:04,320 Alright, let's do this, huh? 698 00:32:05,360 --> 00:32:06,880 Here you go. My little friend. 699 00:32:08,080 --> 00:32:09,480 His little friend. 700 00:32:10,960 --> 00:32:14,520 I'm going to wait until it's awkward and then I'll stop. 701 00:32:14,520 --> 00:32:17,760 No, awkward would be making eye contact with each of us 702 00:32:17,760 --> 00:32:19,240 while pouring. 703 00:32:19,240 --> 00:32:20,240 Thank you. 704 00:32:21,720 --> 00:32:23,880 Alright, Tommy. What have you made, mate? 705 00:32:23,880 --> 00:32:27,960 Today I've made a banh gan with an apple caramel and an apple cream. 706 00:32:27,960 --> 00:32:31,040 Awesome. Are you happy with the final result? 707 00:32:31,040 --> 00:32:34,200 Look, she's a little bit ugly, 708 00:32:34,200 --> 00:32:36,000 but she's mine, and it's fine. 709 00:32:36,000 --> 00:32:39,120 She tastes pretty good, and I'm happy about that. 710 00:32:39,120 --> 00:32:40,360 And it's a she. 711 00:32:40,360 --> 00:32:42,560 It is she for some reason and I'm not sure why. 712 00:32:42,560 --> 00:32:44,200 Congratulations. 713 00:32:44,200 --> 00:32:46,560 Thank you. Let's just dive into it, shall we? 714 00:33:09,720 --> 00:33:11,280 Tommy... Yep. 715 00:33:11,280 --> 00:33:13,080 ..I could've eaten all of that on my own. 716 00:33:13,080 --> 00:33:14,680 It was delicious. Thank you. 717 00:33:14,680 --> 00:33:16,400 Really interesting texture. 718 00:33:16,400 --> 00:33:18,840 Overall, I think it's just a great dessert. 719 00:33:18,840 --> 00:33:21,640 I love the way that you've used the apples 720 00:33:21,640 --> 00:33:25,480 in something that is nostalgic and delicious for you yourself. 721 00:33:25,480 --> 00:33:29,040 And it's the perfect use for the apple, to be honest. Well done. 722 00:33:30,000 --> 00:33:32,880 I love the apple caramel sauce. It is so good. 723 00:33:32,880 --> 00:33:34,040 I mean, you just... 724 00:33:34,040 --> 00:33:37,480 The apple flavour is just right front and centre. It's just delicious. 725 00:33:38,640 --> 00:33:40,680 There are so many deserts throughout South-East Asia 726 00:33:40,680 --> 00:33:44,160 that have a weird sponge-like texture, 727 00:33:44,160 --> 00:33:47,200 and the reason for it is that it is refreshing in the heat. 728 00:33:47,200 --> 00:33:49,520 So. while there are some very rich, 729 00:33:49,520 --> 00:33:51,400 deeply caramelised flavours going on, 730 00:33:51,400 --> 00:33:54,960 there's a light lift and a refreshment going on there. 731 00:33:54,960 --> 00:33:58,240 And in...in... I think that's the magic of the dish. 732 00:33:58,240 --> 00:33:59,880 Like, this is... It's both. 733 00:34:01,240 --> 00:34:03,240 ANDY: I thought it was a real success, 734 00:34:03,240 --> 00:34:05,640 and I think that you need to continue to research 735 00:34:05,640 --> 00:34:07,200 and do what you're doing, 736 00:34:07,200 --> 00:34:09,160 because is finding these little gems are... 737 00:34:09,160 --> 00:34:11,320 That's exactly what they are. They're gems for you. 738 00:34:11,320 --> 00:34:12,960 So, good stuff. 739 00:34:12,960 --> 00:34:14,600 Well done, mate. Thank you so much. Thank you. 740 00:34:14,600 --> 00:34:17,800 (APPLAUSE) 741 00:34:27,160 --> 00:34:28,320 Next up, Sarah. 742 00:34:28,320 --> 00:34:29,440 (APPLAUSE) 743 00:34:29,440 --> 00:34:32,240 ALDO: Go, Sarah! 744 00:34:35,280 --> 00:34:40,600 SARAH: I think this cake is definitely enough to win immunity. 745 00:34:42,720 --> 00:34:48,040 But I just hope that the last flustered moment... 746 00:34:49,000 --> 00:34:50,400 ..hasn't ruined it for me. 747 00:35:10,440 --> 00:35:12,960 ANDY: OK, Sarah, what's the dish? 748 00:35:12,960 --> 00:35:16,120 So, it's an invisible apple gateau. 749 00:35:36,920 --> 00:35:39,480 You're really making me sweat over here. (LAUGHS) 750 00:35:41,560 --> 00:35:43,080 I really like it. 751 00:35:44,200 --> 00:35:45,520 I think it's delicious. 752 00:35:45,520 --> 00:35:47,720 I think in the same way when you eat a great pomme dauphinoise, 753 00:35:47,720 --> 00:35:51,120 you sort of think to yourself, "Is this potato I'm eating 754 00:35:51,120 --> 00:35:53,920 "or is it some sort of creamy, delicious amalgamation 755 00:35:53,920 --> 00:35:55,560 "of the sum of the ingredients?" You know? 756 00:35:55,560 --> 00:35:57,960 And it sort of just turns into its own thing. 757 00:35:57,960 --> 00:36:00,800 And here, you do get the individual slices of apple, 758 00:36:00,800 --> 00:36:02,920 you still feel the texture, but only just. 759 00:36:02,920 --> 00:36:04,920 And you have to stop yourself and think, 760 00:36:04,920 --> 00:36:09,240 "Well, what is it that I'm eating?" And I think that's very clever. 761 00:36:09,240 --> 00:36:10,880 I didn't think I was gonna like it 762 00:36:10,880 --> 00:36:14,040 and I thought it looked really cakey and tight. 763 00:36:14,040 --> 00:36:16,560 But when you're eating it, it needs to be that tight 764 00:36:16,560 --> 00:36:19,320 to have that illusion between the apple and the cake 765 00:36:19,320 --> 00:36:21,160 and I would have drowned it 766 00:36:21,160 --> 00:36:23,680 in more of the caramel sauce, personally. Caramel. (CHUCKLES) 767 00:36:23,680 --> 00:36:26,640 But, um... I saw you take a big dunk of it. 768 00:36:26,640 --> 00:36:29,320 (LAUGHS) Yeah, there was very little there. That's just me. 769 00:36:29,320 --> 00:36:32,200 Only had... Took a tiny little bit. And I left the spoon in there. 770 00:36:32,200 --> 00:36:33,480 (LAUGHS) 771 00:36:33,480 --> 00:36:35,520 Come on, seriously, there's still some left. 772 00:36:35,520 --> 00:36:38,000 No, I thought it was great. I thought it was really great. 773 00:36:38,000 --> 00:36:39,440 Amazing. Thank you. 774 00:36:39,440 --> 00:36:42,840 Sarah, lovely balance of flavours within your dish. 775 00:36:42,840 --> 00:36:45,800 I know this particular cake didn't quite come out of the pan 776 00:36:45,800 --> 00:36:48,480 the way that you hoped, but the flavours are true. 777 00:36:48,480 --> 00:36:49,880 Amazing. Thank you. 778 00:36:49,880 --> 00:36:51,480 Win. 779 00:36:51,480 --> 00:36:54,120 Even though you didn't get the whole thing out of the tin... 780 00:36:54,120 --> 00:36:55,480 I know. ..win. 781 00:36:55,480 --> 00:36:57,120 I think we're all kind of won over. 782 00:36:57,120 --> 00:36:59,200 It's all good work. Amazing. Thank you. 783 00:36:59,200 --> 00:37:01,960 Thanks so much. Thanks. (APPLAUSE) 784 00:37:03,000 --> 00:37:04,160 Relief. 785 00:37:06,720 --> 00:37:08,600 (CHUCKLES) Thank you. 786 00:37:08,600 --> 00:37:10,160 (SIGHS) Relief. 787 00:37:10,160 --> 00:37:12,080 Next up, it's Mindy. 788 00:37:13,920 --> 00:37:17,680 MINDY: I did some little mandarin pancakes, stir-fried mince pork 789 00:37:17,680 --> 00:37:19,760 and an apple nahm jim. 790 00:37:19,760 --> 00:37:23,840 You've brought together a dish that is super tasty, really fun, 791 00:37:23,840 --> 00:37:25,880 punctuated with lots of textures. 792 00:37:25,880 --> 00:37:28,480 I love the pork for its richness. 793 00:37:28,480 --> 00:37:31,080 I think the pancake could be a little bit thinner. 794 00:37:31,080 --> 00:37:32,720 It is nice and soft and pliable 795 00:37:32,720 --> 00:37:34,560 but I think you could have gone even thinner 796 00:37:34,560 --> 00:37:37,440 and had it just almost disappear. 797 00:37:37,440 --> 00:37:38,840 Alvin. 798 00:37:39,920 --> 00:37:42,600 ALVIN: I made apple and butterscotch. 799 00:37:42,600 --> 00:37:44,760 It was delicious and it's almost there 800 00:37:44,760 --> 00:37:49,640 and I think if you had more time, it would probably be absolutely perfect. 801 00:37:49,640 --> 00:37:52,880 But, that kind of dish from you, fantastic. 802 00:37:52,880 --> 00:37:54,000 Really good, mate. 803 00:37:54,000 --> 00:37:55,280 Christina. (APPLAUSE) 804 00:37:55,280 --> 00:37:56,560 Go, Christina. 805 00:37:56,560 --> 00:37:59,280 CHRISTINA: So I've basically done a flatbread 806 00:37:59,280 --> 00:38:01,960 with some different textures of apple. 807 00:38:01,960 --> 00:38:05,200 So there's apple butter, pickled apple and a ricotta. 808 00:38:05,200 --> 00:38:07,120 I don't love it and I don't hate it. 809 00:38:07,120 --> 00:38:09,320 I think for me, the flatbread's fine, 810 00:38:09,320 --> 00:38:11,800 it's not the best flatbread I've ever had, it's not the worst. 811 00:38:11,800 --> 00:38:16,640 And I like everything bar the pickled and the raw apple. 812 00:38:16,640 --> 00:38:17,960 John! 813 00:38:17,960 --> 00:38:20,240 JOHN: I've made for you apple pie. 814 00:38:20,240 --> 00:38:22,840 John, I think it would have been a very different conversation 815 00:38:22,840 --> 00:38:25,920 had the pastry just been cooked for three minutes less. 816 00:38:25,920 --> 00:38:27,440 Yeah. I mean, really, that's it. 817 00:38:27,440 --> 00:38:31,720 Every single component was yelling apple and textures were fantastic. 818 00:38:31,720 --> 00:38:33,760 Everything just except that pastry. 819 00:38:33,760 --> 00:38:35,400 Thanks, mate. Thank you. 820 00:38:35,400 --> 00:38:37,040 Thanks, John. (APPLAUSE) 821 00:38:39,000 --> 00:38:43,000 And now, with a big festive bowl of food, Aldo! 822 00:38:43,000 --> 00:38:44,640 Oh! 823 00:38:44,640 --> 00:38:46,920 (APPLAUSE) 824 00:38:46,920 --> 00:38:48,880 You're gonna be stuffed after this! 825 00:38:48,880 --> 00:38:51,360 Oh, the generosity! Oh! 826 00:38:51,360 --> 00:38:53,160 The generosity! 827 00:38:53,160 --> 00:38:55,000 Sometimes, can I do something different? 828 00:38:55,000 --> 00:38:56,200 (MELISSA LAUGHS) 829 00:38:57,560 --> 00:38:59,080 Righto, Aldo, what's the dish? 830 00:38:59,080 --> 00:39:02,320 So, it is basically fried dough 831 00:39:02,320 --> 00:39:05,840 which is stuffed with apple and then you've got classic zabaglione. 832 00:39:05,840 --> 00:39:09,920 And a little bit of fresh macerated fruit to give a bit of sharpness. 833 00:39:09,920 --> 00:39:13,280 And you were gagging for some cinnamon. 834 00:39:13,280 --> 00:39:15,000 Yes. You didn't get it. 835 00:39:15,000 --> 00:39:16,800 Nup. But then you still went. 836 00:39:16,800 --> 00:39:19,480 Would it have been the same dish just with some cinnamon in it? 837 00:39:19,480 --> 00:39:21,640 It would have been a different dish. Right. 838 00:39:21,640 --> 00:39:24,160 Like, the pastry would have been done in a mille-feuille style, 839 00:39:24,160 --> 00:39:27,120 then it would have been an apple cinnamon custard. 840 00:39:27,120 --> 00:39:31,280 And there would actually have been possibility with the end result. 841 00:39:31,280 --> 00:39:34,480 I love it. It's...me. 842 00:39:34,480 --> 00:39:36,600 It's just a bite. That's it. 843 00:39:36,600 --> 00:39:38,400 Finger food. But a sweet one. 844 00:39:51,920 --> 00:39:53,880 Aldo, the pastry... 845 00:39:53,880 --> 00:39:55,720 ..is perfect. It's super nice. 846 00:39:55,720 --> 00:39:58,160 You can get the zing of the zest in there, as it should be. 847 00:39:58,160 --> 00:40:00,280 Zabaglione, also, is fantastic. 848 00:40:00,280 --> 00:40:03,120 I wish there was probably more of it and I could actually get messy. 849 00:40:03,120 --> 00:40:04,200 (CHUCKLES) 850 00:40:04,200 --> 00:40:08,080 The apple mixture with the Cointreau is brilliant. 851 00:40:08,080 --> 00:40:09,840 I wanna commend you for getting all this done. 852 00:40:09,840 --> 00:40:11,880 Because 33 minutes to get all that, you know, 853 00:40:11,880 --> 00:40:13,480 there's a fair few components there. 854 00:40:13,480 --> 00:40:16,160 You made dough, you made your apple mix, your zabaglione. 855 00:40:16,160 --> 00:40:18,280 And they were all really, really well executed. 856 00:40:19,360 --> 00:40:21,040 Yeah, another really good dish from you, Aldo. 857 00:40:21,040 --> 00:40:22,560 I think, like, you're... 858 00:40:22,560 --> 00:40:25,120 I reckon you would have been tempted and tempted and tempted, 859 00:40:25,120 --> 00:40:27,160 if you just keep your cool, keep your calm, 860 00:40:27,160 --> 00:40:29,840 and go straight towards that and executed that well, 861 00:40:29,840 --> 00:40:31,920 it's a big thumbs-up, mate. Thank you. 862 00:40:31,920 --> 00:40:35,000 A small, perfectly formed little bite of joy. 863 00:40:35,000 --> 00:40:37,600 Um, I loved the textures going on. 864 00:40:37,600 --> 00:40:42,000 You know, the pastry had that lovely kind of short texture to it. 865 00:40:42,000 --> 00:40:43,880 Beautiful sweetness. 866 00:40:43,880 --> 00:40:46,440 The apples had a lovely tender texture to them. 867 00:40:46,440 --> 00:40:48,760 I'm glad that they weren't sort of one way or another 868 00:40:48,760 --> 00:40:51,720 because they really lent themselves perfectly to the dish. 869 00:40:51,720 --> 00:40:53,280 And then the richness of the zabaglione 870 00:40:53,280 --> 00:40:55,040 just to kind of bring everything together. 871 00:40:55,040 --> 00:40:57,000 Thank you. Well done. 872 00:40:57,000 --> 00:40:58,520 (APPLAUSE) 873 00:41:05,400 --> 00:41:08,440 Next up, all the way from the very back of the kitchen, 874 00:41:08,440 --> 00:41:11,240 on the scallop bench, it's Julie Goodwin. 875 00:41:11,240 --> 00:41:13,080 (APPLAUSE) Go, Jules! 876 00:41:25,560 --> 00:41:29,640 Julie, you had 30 minutes, you chose ingredients over time. 877 00:41:29,640 --> 00:41:30,880 I did. What did you make us? 878 00:41:30,880 --> 00:41:34,720 Uh, it's scallops with an apple slaw and prosciutto. 879 00:41:34,720 --> 00:41:36,120 Magic. 880 00:41:58,200 --> 00:42:00,160 Julie, I'm glad you waited to the end 881 00:42:00,160 --> 00:42:03,920 because I feel like 30 minutes is like...that's your go-to. 882 00:42:03,920 --> 00:42:05,720 Like, that's when you really shine. 883 00:42:05,720 --> 00:42:10,440 Very classic stuff on the plate here and executed pretty bloody well. 884 00:42:10,440 --> 00:42:15,280 Um, Julie, classic flavours, lovely produce treated with respect. 885 00:42:15,280 --> 00:42:17,200 For me, a very pleasing dish. 886 00:42:17,200 --> 00:42:18,680 Thank you. 887 00:42:18,680 --> 00:42:20,600 Perfectly cooked scallop, Julie. 888 00:42:20,600 --> 00:42:23,280 Really, really impressive - caramelised on the outside. 889 00:42:23,280 --> 00:42:25,560 It's not easy to do, 'cause that's a very small scallop 890 00:42:25,560 --> 00:42:28,040 so it's hard to get the intense heat on it 891 00:42:28,040 --> 00:42:30,240 and it's very easy to undercook it or overcook it. 892 00:42:30,240 --> 00:42:32,080 But I thought it was really good. 893 00:42:32,080 --> 00:42:35,560 The only criticism I would have of it was it needed a bit more brightness, 894 00:42:35,560 --> 00:42:38,880 a bit more acidity, squeeze of lemon, maybe, in that, um... 895 00:42:38,880 --> 00:42:40,480 ..slaw mix. 896 00:42:40,480 --> 00:42:42,680 But all in all, it's a very good classic dish. 897 00:42:42,680 --> 00:42:44,640 Thank you. Thanks so much. Go, Julie. 898 00:42:44,640 --> 00:42:46,360 (APPLAUSE) 899 00:42:49,240 --> 00:42:50,960 Oh, phew. 900 00:42:50,960 --> 00:42:53,200 Good job. Legend. 901 00:42:53,200 --> 00:42:54,320 Thanks. 902 00:42:54,320 --> 00:42:56,440 Next up, it's Michael. 903 00:42:56,440 --> 00:42:58,000 (APPLAUSE) 904 00:43:01,040 --> 00:43:04,120 MICHAEL: I'm actually really happy with how my dish tastes, but... 905 00:43:04,120 --> 00:43:07,280 ..the big question here, I guess, is how my dish looks visually, 906 00:43:07,280 --> 00:43:10,360 and if that will cost me the chance at immunity. 907 00:43:22,560 --> 00:43:24,360 Michael, what's the dish? 908 00:43:24,360 --> 00:43:26,240 So, we've got an apple and scallop ceviche. 909 00:43:26,240 --> 00:43:29,320 You stole your nerves, you stood there, 910 00:43:29,320 --> 00:43:32,480 and you decided to wait for scallops. Yeah. Yep. 911 00:43:32,480 --> 00:43:35,280 Are you happy? I am. I mean, oh... 912 00:43:35,280 --> 00:43:37,560 If we were eating with the lights off, I'd be really happy. 913 00:43:37,560 --> 00:43:39,320 (LAUGHS) But... No, I am. It was... 914 00:43:39,320 --> 00:43:41,320 Not that kind of show. No, I know. Yeah. 915 00:43:41,320 --> 00:43:43,000 Look, it was...it was really fun. 916 00:43:43,000 --> 00:43:44,440 It definitely was pretty nerve-racking 917 00:43:44,440 --> 00:43:45,560 standing there for that long, 918 00:43:45,560 --> 00:43:47,480 but I was really happy with how it tasted. 919 00:43:47,480 --> 00:43:49,240 And, yeah, I think the flavours work. 920 00:43:49,240 --> 00:43:51,560 It's not often I stand up here super happy about how something tastes. 921 00:43:51,560 --> 00:43:52,680 So I'm pumped, yeah. Sure. 922 00:43:52,680 --> 00:43:54,280 Well, you know, we love ugly-delicious 923 00:43:54,280 --> 00:43:56,200 so, if it tastes as good as it smells, 924 00:43:56,200 --> 00:43:59,080 then I think you might be, you know, right up there. 925 00:44:10,840 --> 00:44:12,520 JOCK: Michael... 926 00:44:12,520 --> 00:44:14,320 ..I love this. 927 00:44:15,760 --> 00:44:17,440 Got everything I wanted - it's got the sourness, 928 00:44:17,440 --> 00:44:19,640 it's got the sweetness, it's got the saltiness. 929 00:44:19,640 --> 00:44:22,120 But there's also interesting stuff going on there, 930 00:44:22,120 --> 00:44:24,000 whether it's the lime leaf, the curry leaf, 931 00:44:24,000 --> 00:44:26,000 whether it's the habanero. 932 00:44:26,000 --> 00:44:27,800 I absolutely loved it. 933 00:44:27,800 --> 00:44:30,800 Looked like a bag of... Yeah. (LAUGHS) 934 00:44:30,800 --> 00:44:33,000 ..but ate extraordinarily well. 935 00:44:33,000 --> 00:44:34,720 Well done, mate. Thank you. 936 00:44:34,720 --> 00:44:37,240 The flavours are really pleasing, Michael. They really are. 937 00:44:37,240 --> 00:44:41,160 You've got sweetness, spiciness, brightness and acidic notes as well, 938 00:44:41,160 --> 00:44:44,120 but they're no more impressive than the textures. 939 00:44:44,120 --> 00:44:45,920 You know, you get all of these beautiful textures 940 00:44:45,920 --> 00:44:49,280 that play off that beautiful, soft, sort of velvetiness of the scallop. 941 00:44:49,280 --> 00:44:51,600 I think it's a wonderful dish. Thank you. 942 00:44:51,600 --> 00:44:53,600 The balance in that dish is crazy. 943 00:44:53,600 --> 00:44:55,600 The light cure on the scallops was genius. 944 00:44:55,600 --> 00:44:58,160 There's nothing worse than overcured seafood. 945 00:44:58,160 --> 00:45:00,160 So, for you to restrain yourself 946 00:45:00,160 --> 00:45:04,240 and just pop them in that lightly acidic apple juice 947 00:45:04,240 --> 00:45:07,640 just for 10 minutes, so they set, super well done. 948 00:45:07,640 --> 00:45:09,280 I think this is probably one of the best dishes 949 00:45:09,280 --> 00:45:10,720 that you've cooked in this competition - 950 00:45:10,720 --> 00:45:11,720 took you half an hour. 951 00:45:11,720 --> 00:45:13,200 I think that probably says 952 00:45:13,200 --> 00:45:15,520 where you're at at the moment in this competition. 953 00:45:15,520 --> 00:45:17,560 You're flying high, mate. JOCK: Exceptional. 954 00:45:17,560 --> 00:45:18,840 Good stuff. Well done. Well done. 955 00:45:24,440 --> 00:45:27,200 Wouldn't you say? Like, exceptional balance. 956 00:45:27,200 --> 00:45:28,200 Yeah. Yeah. 957 00:45:28,200 --> 00:45:31,200 Like, exceptional balance. It really is. 958 00:45:31,200 --> 00:45:32,800 It's a lovely plate of food. 959 00:45:32,800 --> 00:45:36,200 Impressive, but...and it also felt really effortless, as well. 960 00:45:36,200 --> 00:45:37,640 MICHAEL: Ha! 961 00:45:38,960 --> 00:45:40,760 (BOTH SPEAK INDISTINCTLY) 962 00:45:40,760 --> 00:45:42,000 Wow. 963 00:45:50,440 --> 00:45:54,880 Before we reveal who has won immunity from Sunday's elimination, 964 00:45:54,880 --> 00:45:58,840 we have to say a massive thankyou to Curtis Stone! 965 00:45:58,840 --> 00:46:00,400 ANDY: Hey-ya! 966 00:46:06,240 --> 00:46:08,240 Curtis, thank you so much for being here. 967 00:46:08,240 --> 00:46:09,760 Have you had a good time? 968 00:46:09,760 --> 00:46:10,880 I've had a great time. 969 00:46:10,880 --> 00:46:12,440 It's always so fun to come back, 970 00:46:12,440 --> 00:46:15,360 see some familiar faces and some nice, fresh ones too. 971 00:46:15,360 --> 00:46:17,120 You guys are doing great. 972 00:46:17,120 --> 00:46:19,240 Alright, let's get down to it. 973 00:46:20,840 --> 00:46:23,640 On immunity day, you've really got to shoot for the stars. 974 00:46:23,640 --> 00:46:26,720 And while there was a lot of hits today 975 00:46:26,720 --> 00:46:30,360 there was a couple of people that really knocked it out the park. 976 00:46:31,760 --> 00:46:32,920 Tommy. 977 00:46:38,480 --> 00:46:39,760 Sarah. 978 00:46:43,680 --> 00:46:44,720 Thank you. 979 00:46:45,840 --> 00:46:46,880 Sashi. 980 00:46:50,000 --> 00:46:52,400 (ALVIN SPEAKS INDISTINCTLY) 981 00:46:52,400 --> 00:46:57,000 But, look, at the end of the day, only one person can win immunity. 982 00:46:58,720 --> 00:47:00,480 So we're going to give it to the dish 983 00:47:00,480 --> 00:47:03,600 that we would eat again and again and again and again. 984 00:47:06,080 --> 00:47:07,160 And that dish... 985 00:47:10,640 --> 00:47:12,360 ..belonged to Michael. (CHEERING) 986 00:47:12,360 --> 00:47:14,600 (SPEAKS INAUDIBLY) 987 00:47:14,600 --> 00:47:15,840 Well done, mate. 988 00:47:15,840 --> 00:47:18,280 Love ya, Michael! 989 00:47:18,280 --> 00:47:19,960 Good job, Michael. 990 00:47:21,640 --> 00:47:23,560 Michael, mate, 991 00:47:23,560 --> 00:47:27,400 both the flavour and the texture of that dish, they were on point. 992 00:47:27,400 --> 00:47:31,280 It was spicy, it was sweet, silky and crunchy. 993 00:47:31,280 --> 00:47:35,520 It was a ceviche on a totally different level. 994 00:47:37,120 --> 00:47:39,360 And you did all in half an hour! Yeah, well... (CHUCKLES) 995 00:47:39,360 --> 00:47:41,920 Congratulations, mate. Immunity is yours. 996 00:47:41,920 --> 00:47:43,520 Thank you very much. Whoo-whoo! 997 00:47:45,280 --> 00:47:46,520 Thank you. 998 00:47:47,920 --> 00:47:50,200 How's that feel? You got a pin, you got immunity. 999 00:47:50,200 --> 00:47:52,160 Oh, it's amazing. It feels really good. 1000 00:47:52,160 --> 00:47:54,200 And, I mean, it was just really fun today, as well. 1001 00:47:54,200 --> 00:47:57,400 And it's nice when things go right in challenges like that. 1002 00:47:57,400 --> 00:47:59,440 Congratulations, Michael. 1003 00:47:59,440 --> 00:48:01,320 You've won immunity. 1004 00:48:01,320 --> 00:48:05,440 On Sunday, you'll be able to take a breather and watch on from up there. 1005 00:48:05,440 --> 00:48:06,480 Everyone else, 1006 00:48:06,480 --> 00:48:09,000 you'll have to battle it out to stay in the competition. 1007 00:48:09,000 --> 00:48:13,360 So go home, rest up, and come back ready to cook. 1008 00:48:13,360 --> 00:48:14,880 Alright, we'll see you then. Well done, guys. 1009 00:48:14,880 --> 00:48:16,600 Bye, guys. Well done, guys. 1010 00:48:18,160 --> 00:48:19,400 See ya! 1011 00:48:22,120 --> 00:48:25,040 ANNOUNCER: Sunday night on MasterChef Australia... 1012 00:48:25,040 --> 00:48:28,560 We're only looking for the most egg-cellent dish! 1013 00:48:28,560 --> 00:48:29,640 (GROANING, LAUGHTER) 1014 00:48:29,640 --> 00:48:31,920 JULIE: You've gotta go all-in on this one little egg. 1015 00:48:33,280 --> 00:48:36,040 In a massive two-round elimination, 1016 00:48:36,040 --> 00:48:39,520 expect the un-eggs-pected. 1017 00:48:39,520 --> 00:48:41,400 And they'll have to pull out 1018 00:48:41,400 --> 00:48:43,480 something egg-ceptional 1019 00:48:43,480 --> 00:48:45,280 to stay in the competition. 1020 00:48:45,280 --> 00:48:46,280 BILLIE: Oh, yeah. 1021 00:48:46,280 --> 00:48:47,960 It's a daunting feeling 1022 00:48:47,960 --> 00:48:49,640 that someone's going home. 1023 00:48:54,520 --> 00:48:56,520 Captions by Red Bee Media