1 00:00:01,000 --> 00:00:07,120 VOICEOVER: Previously on MasterChef Australia... 2 00:00:07,120 --> 00:00:10,120 We're only looking for the most egg-cellent dish. 3 00:00:10,120 --> 00:00:11,160 In round one... 4 00:00:11,160 --> 00:00:15,040 ALI: You got to treat that like the most precious little cargo ever. 5 00:00:15,040 --> 00:00:18,680 ..Daniel dazzled the judges and kept the Fans team safe. 6 00:00:18,680 --> 00:00:20,960 Stop it. You're gonna make me tear up. 7 00:00:20,960 --> 00:00:22,400 In round two, 8 00:00:22,400 --> 00:00:26,400 Billie, Tommy and Christina played their immunity pins... 9 00:00:26,400 --> 00:00:29,120 CHRISTINA: Don't want to be the idiot that goes home wearing the pin. 10 00:00:29,120 --> 00:00:31,800 ..leaving eight Favourites to crack on. 11 00:00:31,800 --> 00:00:34,200 Yeah! (LAUGHS) 12 00:00:34,200 --> 00:00:36,200 And, for the first time, 13 00:00:36,200 --> 00:00:39,960 we said farewell to a Favourite. 14 00:00:39,960 --> 00:00:42,360 (CHEERING, APPLAUSE AND WHISTLING) 15 00:00:44,560 --> 00:00:47,840 Tonight, it's a mystery box lucky dip. 16 00:00:47,840 --> 00:00:49,840 DANIEL: This is crazy. It's pot luck. 17 00:00:49,840 --> 00:00:52,320 MATT: I'm definitely nervous about this one. 18 00:00:52,320 --> 00:00:55,840 ..which may be UNLUCKY for some. 19 00:00:56,840 --> 00:00:58,320 SONG: # 'Cause you're hot then you're cold 20 00:00:58,320 --> 00:01:00,120 # You're yes then you're no 21 00:01:00,120 --> 00:01:01,880 # You're in then you're out 22 00:01:01,880 --> 00:01:03,960 # You're up then you're down 23 00:01:03,960 --> 00:01:05,680 # You're wrong when it's right 24 00:01:05,680 --> 00:01:07,560 # It's black and it's white 25 00:01:07,560 --> 00:01:09,360 # We fight, we break up 26 00:01:09,360 --> 00:01:11,800 # We kiss, we make up 27 00:01:11,800 --> 00:01:13,640 # You're hot then you're cold 28 00:01:13,640 --> 00:01:14,680 # You're yes then you're no 29 00:01:14,680 --> 00:01:16,480 # You're in then you're out 30 00:01:16,480 --> 00:01:19,080 # You're up then you're down 31 00:01:19,080 --> 00:01:20,400 # You're wrong when it's right 32 00:01:20,400 --> 00:01:22,160 # It's black and it's white 33 00:01:22,160 --> 00:01:23,880 # We fight, we break up 34 00:01:23,880 --> 00:01:26,680 # We kiss, we make up 35 00:01:26,680 --> 00:01:29,440 # You # You don't really wanna stay, no 36 00:01:29,440 --> 00:01:30,440 # You 37 00:01:30,440 --> 00:01:32,840 # But you don't really wanna go-o 38 00:01:32,840 --> 00:01:34,800 # You're hot then you're cold 39 00:01:34,800 --> 00:01:36,520 # You're yes then you're no 40 00:01:36,520 --> 00:01:38,520 # You're in then you're out 41 00:01:38,520 --> 00:01:41,400 # You're up then you're down. # 42 00:01:50,920 --> 00:01:52,280 (BIRD CALLS) 43 00:02:06,400 --> 00:02:09,480 Thank you, ladies. Ooh-la-la! 44 00:02:09,480 --> 00:02:12,400 Oh, good morning! Good morning! 45 00:02:12,400 --> 00:02:14,000 Hey. Oh. 46 00:02:14,000 --> 00:02:18,040 Take a token out of one of the bags and head up to see Mel. 47 00:02:18,040 --> 00:02:20,000 Oh, cool! Hello! 48 00:02:20,000 --> 00:02:21,120 We...we don't look at it, right? 49 00:02:21,120 --> 00:02:23,640 I have no idea what's happening here. 50 00:02:23,640 --> 00:02:25,240 What are you fellas up to? 51 00:02:25,240 --> 00:02:26,600 We pick a number out of the bag 52 00:02:26,600 --> 00:02:32,280 and in front of us is a whole bunch of alphabet mystery boxes. 53 00:02:32,280 --> 00:02:34,080 Oh, I love a twist! Take a number. 54 00:02:34,080 --> 00:02:35,800 Oh, what the hell? 55 00:02:35,800 --> 00:02:38,440 Surprise! Uh-oh. 56 00:02:38,440 --> 00:02:40,080 This is fun. 57 00:02:41,680 --> 00:02:42,720 Well, welcome back. 58 00:02:42,720 --> 00:02:44,800 Thanks. Thank you. Thank you. 59 00:02:44,800 --> 00:02:47,240 It's a new week in the MasterChef kitchen, 60 00:02:47,240 --> 00:02:50,800 and as you can see, it's a mystery box day. 61 00:02:50,800 --> 00:02:55,040 But clearly this is no ordinary mystery box challenge. 62 00:02:56,760 --> 00:02:59,360 Allow me to introduce you... 63 00:02:59,360 --> 00:03:01,000 ..to the alphabet boxes. 64 00:03:01,000 --> 00:03:02,640 (LAUGHTER) CONTESTANTS: Hey! 65 00:03:02,640 --> 00:03:06,320 Underneath each of these is a single ingredient 66 00:03:06,320 --> 00:03:09,120 that corresponds with the letter on the box, 67 00:03:09,120 --> 00:03:11,680 everything from A to Z. 68 00:03:12,680 --> 00:03:15,160 Today, each of you will choose a letter 69 00:03:15,160 --> 00:03:19,480 and feature whatever ingredient is underneath in your finished dish. 70 00:03:19,480 --> 00:03:21,000 (LAUGHS) 71 00:03:21,000 --> 00:03:22,640 MELISSA: Aha! 72 00:03:22,640 --> 00:03:24,600 (LAUGHS) (MELISSA LAUGHS) 73 00:03:24,600 --> 00:03:27,320 Alvin, you appear to be quite excited. 74 00:03:27,320 --> 00:03:29,400 What's going on in your mind? Not excited. 75 00:03:29,400 --> 00:03:31,720 I'm, like, "What?!" (LAUGHTER) 76 00:03:31,720 --> 00:03:33,560 Not excitement. It's, like... 77 00:03:33,560 --> 00:03:35,800 So less...less "Yes!" and more, like, "Why?!" 78 00:03:35,800 --> 00:03:38,040 Yeah, that's right. It's, like, "Yo!" 79 00:03:38,040 --> 00:03:39,560 (LAUGHS) 80 00:03:39,560 --> 00:03:43,160 So, basically, the number that you've randomly picked 81 00:03:43,160 --> 00:03:45,760 is the order in which you get to choose the letter that you want. 82 00:03:45,760 --> 00:03:47,280 Ah. OK. (LAUGHS) 83 00:03:47,280 --> 00:03:48,320 Yep. 84 00:03:48,320 --> 00:03:52,960 Now, you're gonna have to think carefully about which box you choose. 85 00:03:54,520 --> 00:03:58,520 Because let's say you pick the letter A, for example. 86 00:03:58,520 --> 00:04:03,120 You won't know whether it's apples, artichoke, ants, aardvark. 87 00:04:03,120 --> 00:04:05,240 (LAUGHTER) Shotgun A. 88 00:04:05,240 --> 00:04:10,040 Believe me when I say we've thrown a few curveballs in there, right? 89 00:04:10,040 --> 00:04:12,440 CONTESTANTS: Oh. 90 00:04:13,440 --> 00:04:15,640 Alright, Tommy, you're lucky number one, so you're up first. 91 00:04:15,640 --> 00:04:16,920 Alright. Go, Tommy. Go, Tommy. 92 00:04:16,920 --> 00:04:18,720 Um... 93 00:04:18,720 --> 00:04:19,720 ..I'm gonna go for M. 94 00:04:19,720 --> 00:04:21,840 M? M. 95 00:04:21,840 --> 00:04:27,200 I choose the letter M because that's M for Miles, my son's name. 96 00:04:27,200 --> 00:04:30,200 I love my little baby boy, so why not M? 97 00:04:30,200 --> 00:04:32,520 Feel free to lift your box now. 98 00:04:33,800 --> 00:04:35,840 TOMMY: Oh! Macadamia nuts. 99 00:04:35,840 --> 00:04:37,440 JOCK: Oh, you don't look overwhelmed with that. 100 00:04:37,440 --> 00:04:40,240 I'm not overwhelmed with joy, no. 101 00:04:40,240 --> 00:04:43,000 I've never in my life cooked with macadamias before. 102 00:04:43,000 --> 00:04:44,160 JOCK: Good luck, mate. Thank you. 103 00:04:44,160 --> 00:04:46,120 JOCK: Thanks, mate. 104 00:04:46,120 --> 00:04:49,000 (CHEERING, APPLAUSE AND WHISTLING) 105 00:04:49,000 --> 00:04:50,840 Macadamia. 106 00:04:50,840 --> 00:04:51,840 Trouble. Big trouble today. 107 00:04:51,840 --> 00:04:55,040 I am in massive trouble with these macadamias. 108 00:04:56,360 --> 00:04:58,280 Minoli! 109 00:04:58,280 --> 00:05:00,160 MINOLI: Alright. What's it gonna be? 110 00:05:00,160 --> 00:05:01,520 I'm gonna go with... 111 00:05:01,520 --> 00:05:03,080 ..C. 112 00:05:03,080 --> 00:05:05,960 Ho-ho! What are YOU hoping for? 113 00:05:05,960 --> 00:05:08,720 I feel like there's a lot of C ingredients I could work with. 114 00:05:08,720 --> 00:05:10,280 Maybe cashews. A sea of C ingredients. 115 00:05:10,280 --> 00:05:11,560 Yeah. 116 00:05:11,560 --> 00:05:13,800 MELISSA: Let's find out. Let's do it. 117 00:05:14,800 --> 00:05:16,080 MELISSA: Curry leaves. 118 00:05:16,080 --> 00:05:17,880 Oh, yes! CONTESTANTS: Oh! 119 00:05:17,880 --> 00:05:20,680 (LAUGHTER) (LAUGHS) 120 00:05:20,680 --> 00:05:23,120 Yes! Alright! 121 00:05:23,120 --> 00:05:25,240 Oh! Oh! ANDY: There's a choice. 122 00:05:25,240 --> 00:05:26,800 (JOCK LAUGHS) 123 00:05:26,800 --> 00:05:28,880 Nice. No way. 124 00:05:28,880 --> 00:05:31,480 Could there have been anything else that you would have rathered? 125 00:05:31,480 --> 00:05:32,880 MINOLI: No. 126 00:05:32,880 --> 00:05:35,040 That's awesome. Alright, Billie, let's go. 127 00:05:35,040 --> 00:05:37,000 BILLIE: Goat cheese! 128 00:05:37,000 --> 00:05:38,280 JOCK: Goat's cheese. That's alright. 129 00:05:38,280 --> 00:05:40,040 Julie? 130 00:05:40,040 --> 00:05:41,120 Dijon mustard! 131 00:05:41,120 --> 00:05:43,320 I can work with that. 132 00:05:43,320 --> 00:05:45,080 Mindy. Alright. Let's do it. 133 00:05:45,080 --> 00:05:47,440 Oh! This is great! ANDY: That is a good one. 134 00:05:47,440 --> 00:05:50,120 That's an awesome one! (CLAPS) 135 00:05:50,120 --> 00:05:52,240 DANIEL: This is crazy. It's pot luck. 136 00:05:52,240 --> 00:05:53,840 It's mystery box roulette. 137 00:05:53,840 --> 00:05:57,320 Uh, there could be anything underneath these boxes. 138 00:05:57,320 --> 00:06:01,040 Christina. DANIEL: Some people are hitting the jackpot with these ingredients... 139 00:06:01,040 --> 00:06:03,040 Figs! They're figs! OK! MELISSA: Ah! Figs. 140 00:06:03,040 --> 00:06:05,360 ..and getting picks totally in their wheelhouse. 141 00:06:05,360 --> 00:06:06,640 Keyma. 142 00:06:07,720 --> 00:06:09,280 Nutmeg! I love it! 143 00:06:09,280 --> 00:06:10,840 Alright, Aldo, my man. 144 00:06:10,840 --> 00:06:11,880 Lift your lid. 145 00:06:11,880 --> 00:06:13,160 Should I run? 146 00:06:13,160 --> 00:06:14,760 JOCK: It's too late now. ANDY: You can't now. 147 00:06:14,760 --> 00:06:16,640 Yes! Yeah! (MELISSA LAUGHS) 148 00:06:16,640 --> 00:06:19,720 ANDY: Look at that. (LAUGHTER) 149 00:06:19,720 --> 00:06:21,280 Alvin. 150 00:06:21,280 --> 00:06:23,080 S. Yep. 151 00:06:24,880 --> 00:06:27,520 Oh, my God! Yes! MELISSA: Sichuan pepper. 152 00:06:27,520 --> 00:06:28,800 (LAUGHS) Matt. 153 00:06:28,800 --> 00:06:30,480 DANIEL: But others are in a world of pain. 154 00:06:31,600 --> 00:06:33,160 MELISSA: It's... Tahini. ..tahini. 155 00:06:33,160 --> 00:06:35,240 I don't have a lot of recipes that use tahini 156 00:06:35,240 --> 00:06:37,360 that I can kind of fall back on, so... 157 00:06:37,360 --> 00:06:40,200 ..I'm definitely nervous about this one. 158 00:06:40,200 --> 00:06:42,120 Montana. Let's go. 159 00:06:42,120 --> 00:06:43,320 I'm gonna go B. JOCK: B? 160 00:06:43,320 --> 00:06:45,680 Yeah. Lift the lid. 161 00:06:45,680 --> 00:06:47,520 MONTANA: Oh! 162 00:06:47,520 --> 00:06:48,840 JOCK: Oh! MAN: What did you get? 163 00:06:48,840 --> 00:06:50,480 MAN 2: That's a good one. 164 00:06:50,480 --> 00:06:53,960 (LAUGHTER) 165 00:06:53,960 --> 00:06:55,480 MONTANA: I'm gutted to have this ingredient. 166 00:06:55,480 --> 00:06:58,440 Belacan is basically a fermented shrimp paste, 167 00:06:58,440 --> 00:07:01,080 very, very strong and pungent. 168 00:07:01,080 --> 00:07:02,880 This ingredient definitely lends itself really well 169 00:07:02,880 --> 00:07:04,880 to South-East Asian food, 170 00:07:04,880 --> 00:07:08,080 which isn't really my forte, so it's definitely gonna be a challenge. 171 00:07:08,080 --> 00:07:09,440 How are you with belacan? Yeah, alright. 172 00:07:09,440 --> 00:07:10,840 Awesome. Yeah. 173 00:07:10,840 --> 00:07:13,000 DANIEL: I need luck on my side today, 174 00:07:13,000 --> 00:07:14,720 so I'm picking K, 175 00:07:14,720 --> 00:07:17,480 hoping that there's kangaroo or kingfish 176 00:07:17,480 --> 00:07:20,800 or something that I can cook a winning dish with. 177 00:07:20,800 --> 00:07:22,120 ANDY: Ooh, he's going for K. 178 00:07:22,120 --> 00:07:23,600 Yep. (LAUGHTER) 179 00:07:23,600 --> 00:07:24,840 Do you want me to do it for you? 180 00:07:24,840 --> 00:07:27,560 Should we do it together? Let's do it together. Alright. That'll be great. 181 00:07:27,560 --> 00:07:29,000 (LAUGHS) 182 00:07:29,000 --> 00:07:30,240 Count me in. 183 00:07:30,240 --> 00:07:31,680 (DANIEL LAUGHS) 184 00:07:31,680 --> 00:07:33,680 Three, two, one. 185 00:07:33,680 --> 00:07:34,960 ANDY: Kale. 186 00:07:34,960 --> 00:07:36,000 No! 187 00:07:36,000 --> 00:07:39,600 (LAUGHTER) Oh, kale's great! 188 00:07:39,600 --> 00:07:41,560 (LAUGHTER) 189 00:07:41,560 --> 00:07:43,920 (LAUGHS) 190 00:07:45,440 --> 00:07:47,200 Oh, no! 191 00:07:47,200 --> 00:07:49,000 (LAUGHTER) 192 00:07:49,000 --> 00:07:52,520 It's the worst thing on the planet! It's so disgusting. 193 00:07:52,520 --> 00:07:55,800 (LAUGHTER) People that say they like kale lie. 194 00:07:55,800 --> 00:07:58,120 DANIEL: I don't know what I'm gonna do with it. 195 00:07:58,120 --> 00:08:00,040 I made one thing with it before, 196 00:08:00,040 --> 00:08:03,200 um, and I hated it. (LAUGHS) 197 00:08:03,200 --> 00:08:04,960 Phew! 198 00:08:06,520 --> 00:08:07,760 Michael? How are YOU feeling? 199 00:08:07,760 --> 00:08:10,840 Oh, I'm intrigued. Um...like, what's under X? 200 00:08:10,840 --> 00:08:14,120 We're not playing Scrabble. But, mate, like, it's interesting. 201 00:08:16,440 --> 00:08:17,800 ANDY: He's doing it! XO! 202 00:08:17,800 --> 00:08:19,320 (LAUGHTER) 203 00:08:19,320 --> 00:08:21,000 That's alright. 204 00:08:21,000 --> 00:08:22,880 (LAUGHS) ANDY: Nice. 205 00:08:22,880 --> 00:08:24,320 MICHAEL: XO sauce. 206 00:08:24,320 --> 00:08:27,320 Amazing. One of my favourite ingredients. 207 00:08:27,320 --> 00:08:31,000 It's got things like dried scallop in it, dried prawns, 208 00:08:31,000 --> 00:08:34,160 and you get this really, um, savoury umami-rich sauce 209 00:08:34,160 --> 00:08:36,640 that just pairs perfectly with sweet seafoods. 210 00:08:36,640 --> 00:08:38,120 You happy with that? Oh, so happy with that. 211 00:08:38,120 --> 00:08:39,800 I love XO sauce. 212 00:08:41,080 --> 00:08:43,960 Last but certainly not least, it's Sarah. 213 00:08:43,960 --> 00:08:44,960 SARAH: Alright. 214 00:08:44,960 --> 00:08:47,320 I'm gonna go for O. 215 00:08:48,400 --> 00:08:49,760 Alright. 216 00:08:49,760 --> 00:08:50,800 Onions. 217 00:08:50,800 --> 00:08:52,640 Ooh! OK, good. MELISSA: Yeah. 218 00:08:52,640 --> 00:08:54,080 OK. MELISSA: OK. Happy with that? 219 00:08:54,080 --> 00:08:55,240 Nice. Yes. MELISSA: Great. 220 00:08:55,240 --> 00:08:57,280 I, um...I didn't even think of that. 221 00:08:57,280 --> 00:08:59,840 (APPLAUSE) 222 00:08:59,840 --> 00:09:01,480 ANDY: OK. 223 00:09:01,480 --> 00:09:04,400 Now you got your ingredients, here's the rest of the rules. 224 00:09:05,400 --> 00:09:08,520 You got 60 minutes to complete your dish. 225 00:09:09,960 --> 00:09:13,640 The pantry and the garden, they are open. 226 00:09:13,640 --> 00:09:14,640 CONTESTANTS: Oh! Yes! 227 00:09:14,640 --> 00:09:15,640 ANDY: Ja! (SIGHS) 228 00:09:15,640 --> 00:09:17,680 You can cook whatever you like, 229 00:09:17,680 --> 00:09:22,440 but you must feature your alphabet box ingredients in your dish. 230 00:09:23,440 --> 00:09:27,320 The bottom two dishes from both the Fans and the Favourites, 231 00:09:27,320 --> 00:09:30,720 they send their makers into tomorrow's pressure test, 232 00:09:30,720 --> 00:09:33,080 where one of you will be going home. 233 00:09:33,080 --> 00:09:36,760 If you're the best dish of the day, you'll be rewarded, 234 00:09:36,760 --> 00:09:39,400 because the best dish cooked in this challenge 235 00:09:39,400 --> 00:09:43,280 wins its maker and their entire team 236 00:09:43,280 --> 00:09:46,960 an advantage later on in the week. 237 00:09:46,960 --> 00:09:49,360 Trust me... SASHI: Ooh! 238 00:09:49,360 --> 00:09:50,480 ..you want this. 239 00:09:51,520 --> 00:09:52,600 Good luck. 240 00:09:52,600 --> 00:09:54,000 Your 60 minutes... 241 00:09:54,000 --> 00:09:55,160 ..starts now. 242 00:09:59,640 --> 00:10:01,080 Whoo! (LAUGHTER) 243 00:10:01,080 --> 00:10:04,240 It's a stampede. Yeah, I know. 244 00:10:04,240 --> 00:10:05,720 Sorry. 245 00:10:05,720 --> 00:10:07,360 Rogue lychees. 246 00:10:07,360 --> 00:10:09,440 (STRAINS) 247 00:10:10,960 --> 00:10:14,080 This is the biggest watermelon I've ever had! 248 00:10:14,080 --> 00:10:16,120 Oh, my gosh. 249 00:10:16,120 --> 00:10:19,080 MINOLI: I'm really happy with my ingredient. 250 00:10:19,080 --> 00:10:21,160 Curry leaves are beautiful. 251 00:10:22,160 --> 00:10:23,880 My first thought is... 252 00:10:23,880 --> 00:10:26,360 ..a light fish curry. 253 00:10:26,360 --> 00:10:31,000 But I just feel like curry leaves kind of get lost in curries. 254 00:10:31,000 --> 00:10:32,920 I need to figure out a way 255 00:10:32,920 --> 00:10:36,320 so the curry leaf flavour shines. 256 00:10:36,320 --> 00:10:38,640 I need to hero curry leaf. 257 00:10:38,640 --> 00:10:40,280 I'm looking at the fish 258 00:10:40,280 --> 00:10:43,240 and there's this beautiful kingfish. 259 00:10:43,240 --> 00:10:45,240 Whoa! Look at the fish. 260 00:10:46,240 --> 00:10:48,640 I'm gonna do cured kingfish... 261 00:10:48,640 --> 00:10:50,840 Oh, my God! This is as heavy as me. 262 00:10:50,840 --> 00:10:54,600 ..and put all sorts of different curry leaf elements on there. 263 00:10:54,600 --> 00:10:57,160 It's... (PANTS) ..so heavy. 264 00:10:57,160 --> 00:10:58,400 Righto. 265 00:10:58,400 --> 00:10:59,760 I'll be back. 266 00:11:10,640 --> 00:11:12,880 Uh, my feature ingredient is goat's cheese today. 267 00:11:12,880 --> 00:11:15,880 Um...first thought was to go savoury, 268 00:11:15,880 --> 00:11:17,200 but then I thought maybe, like, 269 00:11:17,200 --> 00:11:20,640 a savoury dessert, goat's cheese cheesecake. 270 00:11:20,640 --> 00:11:21,640 Today, I got tahini. 271 00:11:21,640 --> 00:11:23,640 It's not a ingredient that, um, I cook with often, 272 00:11:23,640 --> 00:11:27,480 but I'm gonna make a...a bit of a savoury-sweet mille-feuille today 273 00:11:27,480 --> 00:11:32,720 with a tahini cream pat and a miso caramel, um, glaze on it. 274 00:11:34,240 --> 00:11:35,240 I got potato. 275 00:11:35,240 --> 00:11:38,200 I'm making, uh, a ketjap lamb and potato. 276 00:11:38,200 --> 00:11:41,600 So 'ketjap' means "soya sauce" in Malay. 277 00:11:41,600 --> 00:11:45,640 It is more like a street food in, uh, Malaysia. 278 00:11:49,880 --> 00:11:51,680 (WHIRRING) 279 00:11:51,680 --> 00:11:53,240 So, I picked the letter N. 280 00:11:53,240 --> 00:11:55,840 I wasn't expecting the nutmeg, but I got nutmeg, 281 00:11:55,840 --> 00:11:57,920 and really happy to work with that. 282 00:11:57,920 --> 00:12:00,480 It's a flavour I'm really confident with. 283 00:12:00,480 --> 00:12:05,080 I'm going down the Caribbean path, so warm spices. 284 00:12:05,080 --> 00:12:09,120 I'm planning to incorporate nutmeg in different ways, so in a cake, 285 00:12:09,120 --> 00:12:10,440 in a spiced cake, 286 00:12:10,440 --> 00:12:14,120 and a tropical pineapple granita. 287 00:12:14,120 --> 00:12:16,080 Um... 288 00:12:16,080 --> 00:12:19,800 ..I'm hoping to do, like, a quick dulce de leche to go with it. 289 00:12:19,800 --> 00:12:24,040 I want to take the judges into a journey to the Caribbean islands. 290 00:12:24,040 --> 00:12:25,720 My Caribbean dishes haven't been the top, 291 00:12:25,720 --> 00:12:28,360 but they haven't been the... the, you know, bottom. 292 00:12:28,360 --> 00:12:31,040 KEYMA: I am super-proud of my heritage, 293 00:12:31,040 --> 00:12:36,960 but I feel that I haven't had that acknowledgement of my skills, 294 00:12:36,960 --> 00:12:42,280 so I definitely feel I need recognition from all three judges. 295 00:12:42,280 --> 00:12:44,920 I want to be at the top. 296 00:12:44,920 --> 00:12:50,360 I really, really want to skip, um, tomorrow's pressure test. 297 00:12:50,360 --> 00:12:52,880 Um, expecting to win this. 298 00:12:52,880 --> 00:12:54,640 (LAUGHS) 299 00:12:54,640 --> 00:12:56,960 You've already chewed up 15 minutes. 300 00:12:56,960 --> 00:12:59,040 You've only got 45 minutes to go. 301 00:13:08,280 --> 00:13:10,440 The letter I got is M. I got macadamias. 302 00:13:10,440 --> 00:13:13,840 I don't think I've ever cooked with macadamias, to be honest. 303 00:13:13,840 --> 00:13:15,680 I'm really worried, but I'm gonna do a spin 304 00:13:15,680 --> 00:13:19,480 on, um, a Vietnamese classic - you know, baked oysters. 305 00:13:19,480 --> 00:13:21,080 I'm going to use the macadamias 306 00:13:21,080 --> 00:13:24,000 in a macadamia kind of puree/cream sauce. 307 00:13:24,000 --> 00:13:27,200 TOMMY: I get some macadamias into some milk. 308 00:13:27,200 --> 00:13:28,720 Yes. Boiling it up. 309 00:13:28,720 --> 00:13:30,920 I need to just soften it to really start getting 310 00:13:30,920 --> 00:13:33,520 that puree cooking process started. 311 00:13:33,520 --> 00:13:36,800 What is this? Macadamia puree/cream. 312 00:13:36,800 --> 00:13:40,080 I'm doing kind of a play on this Vietnamese thing that we do. 313 00:13:40,080 --> 00:13:43,240 We get oysters, you bake 'em, you know, 314 00:13:43,240 --> 00:13:45,040 um, mo hanh, like, with the spring onion oil, 315 00:13:45,040 --> 00:13:47,760 nuoc cham sauce into it. 316 00:13:47,760 --> 00:13:49,440 I'm gonna use macadamias, obviously. 317 00:13:49,440 --> 00:13:51,080 ANDY: Have you done this macadamia puree before? 318 00:13:51,080 --> 00:13:53,560 TOMMY: No, I've never done a macadamia puree before. 319 00:13:53,560 --> 00:13:55,800 Um...and I'm hoping it works, to be honest. 320 00:13:55,800 --> 00:13:58,320 Well, from one person who's never made a macadamia puree before 321 00:13:58,320 --> 00:14:01,280 to one who's made many, would you like to ask any questions? 322 00:14:01,280 --> 00:14:03,040 Yeah. How do I do it? 323 00:14:03,040 --> 00:14:05,240 I mean... (ALL LAUGH) 324 00:14:05,240 --> 00:14:07,280 ..I mean, you can do it like this. 325 00:14:07,280 --> 00:14:09,320 Yep. But I feel like you're gonna lose the macadamia flavour. 326 00:14:09,320 --> 00:14:11,320 Yep... Because you've got so much fat in there. 327 00:14:11,320 --> 00:14:13,560 Yep, yep. The macadamias have their own fat. Yep. 328 00:14:13,560 --> 00:14:15,080 Um, if I were you, I would... Yep... 329 00:14:15,080 --> 00:14:16,800 ..probably just roast some off, 330 00:14:16,800 --> 00:14:20,560 because that is, like, when you get the extreme macadamia flavour. 331 00:14:20,560 --> 00:14:21,560 Yep. 332 00:14:21,560 --> 00:14:23,760 Soak 'em for as long as you can. Puree it up. 333 00:14:23,760 --> 00:14:25,240 Roasting and soaking. Yeah. Alright. 334 00:14:25,240 --> 00:14:27,600 Well, 60 minutes today, so short, sharp. 335 00:14:27,600 --> 00:14:29,320 Yep. Make it focused. 336 00:14:29,320 --> 00:14:31,160 OK. Cool. Awesome. 337 00:14:32,320 --> 00:14:36,720 Andy's such a good cook, and I follow his advice straightaway. 338 00:14:36,720 --> 00:14:39,400 I want my dish to be the best today. 339 00:14:39,400 --> 00:14:41,840 Hey, Melanie, set a 5-minute timer. 340 00:14:45,640 --> 00:14:48,600 So, I got, um, belacan. 341 00:14:48,600 --> 00:14:51,360 Um, it is not an ingredient I work with a lot. 342 00:14:51,360 --> 00:14:52,520 Um, I appreciate it, 343 00:14:52,520 --> 00:14:55,600 but it's definitely not something in my comfort zone. 344 00:14:55,600 --> 00:14:57,080 Hey, Montana. Hello. Hey, Montana. 345 00:14:57,080 --> 00:14:58,080 (LAUGHS) Hello. 346 00:14:58,080 --> 00:15:00,200 You were filthy when you got that, weren't you? 347 00:15:00,200 --> 00:15:02,080 Yeah, I was pretty mad. What's the dish? 348 00:15:02,080 --> 00:15:08,000 So I'm doing just grilled prawns, a sambal, lettuce wraps and... 349 00:15:08,000 --> 00:15:10,080 ..probably just some pickled cucumber or something. 350 00:15:10,080 --> 00:15:11,600 I just want to focus on this... Yep. 351 00:15:11,600 --> 00:15:13,240 ..'cause it's out of my comfort zone, and just... 352 00:15:13,240 --> 00:15:15,480 So...the belacan is only going in the sambal? 353 00:15:15,480 --> 00:15:17,480 Yes. Is it in there already? 354 00:15:17,480 --> 00:15:18,840 MONTANA: Yes. OK. 355 00:15:19,960 --> 00:15:22,880 I mean, the thing about belacan is that it's dominating, right? 356 00:15:22,880 --> 00:15:26,440 You know if it's there and you definitely know if it's not there. 357 00:15:26,440 --> 00:15:28,480 MONTANA: Yep. We need to know it's there. 358 00:15:28,480 --> 00:15:29,960 ANDY: Don't be shy. Go hard. Yeah, OK. 359 00:15:29,960 --> 00:15:32,320 MONTANA: This is definitely a tricky cook for me, and... 360 00:15:32,320 --> 00:15:34,640 ..I just am so confused whether 361 00:15:34,640 --> 00:15:37,600 this sauce has enough belacan in it. 362 00:15:37,600 --> 00:15:40,880 This cook is quite rattling for me. 363 00:15:40,880 --> 00:15:42,400 I want to make sure that I just keep myself safe 364 00:15:42,400 --> 00:15:44,200 from that pressure test tomorrow. 365 00:15:55,800 --> 00:15:57,520 MONTANA: I'm gutted that I got belacan 366 00:15:57,520 --> 00:16:00,760 for today's alphabet mystery box. 367 00:16:00,760 --> 00:16:02,880 I want to do something simple 368 00:16:02,880 --> 00:16:06,680 so I can focus all my attention and get that belacan featured. 369 00:16:08,760 --> 00:16:14,240 I want this sambal to be spicy, aromatic, salty, sort of funky. 370 00:16:14,240 --> 00:16:15,880 To get the balance right and make sure it's there 371 00:16:15,880 --> 00:16:17,600 without being too overpowering 372 00:16:17,600 --> 00:16:20,880 is really something I'm gonna have to work at getting perfect. 373 00:16:33,840 --> 00:16:35,960 Christina. Hey, Jock. How are you? 374 00:16:35,960 --> 00:16:36,960 I'm very well. 375 00:16:36,960 --> 00:16:40,240 I expect that you're also very well, having picked figs. 376 00:16:40,240 --> 00:16:42,480 CHRISTINA: Um, yeah, but then I saw kale and I was, like, 377 00:16:42,480 --> 00:16:44,280 "Oh! I wouldn't have minded kale." 378 00:16:44,280 --> 00:16:46,000 Like... JOCK: I think you got a good pick. 379 00:16:46,000 --> 00:16:47,240 Yes, I did. Yep. What are you making? 380 00:16:47,240 --> 00:16:49,600 So I'm going to do, like, a fig jam sort of thing. 381 00:16:49,600 --> 00:16:52,360 Yep. And then I'm going to make burrata. 382 00:16:52,360 --> 00:16:53,880 You're making a burrata? 383 00:16:53,880 --> 00:16:55,680 I'm gonna make a burrata. From scratch? Yeah. 384 00:16:55,680 --> 00:16:57,520 JOCK: I love it. CHRISTINA: My version of a burrata. 385 00:16:57,520 --> 00:16:58,680 So... JOCK: Great. 386 00:16:58,680 --> 00:17:00,720 Making burrata's a... a bold move in 60 minutes. 387 00:17:00,720 --> 00:17:02,160 Yeah, thanks. I like it, though. 388 00:17:02,160 --> 00:17:04,480 I've just got to...just got to motor, and believe in myself. 389 00:17:04,480 --> 00:17:06,560 Alright. Good luck. Thank you. 390 00:17:07,600 --> 00:17:11,200 Burrata is this really beautiful cheese. 391 00:17:11,200 --> 00:17:15,520 It has a thin, um, mozzarella-like skin around the outside, 392 00:17:15,520 --> 00:17:17,000 and then when you cut it open, um, 393 00:17:17,000 --> 00:17:20,400 it has basically, like, little chopped-up bits of mozzarella 394 00:17:20,400 --> 00:17:22,160 mixed with cream. 395 00:17:23,160 --> 00:17:27,080 I'm putting all my time and effort into this cheese. 396 00:17:27,080 --> 00:17:31,160 When you cut into a burrata, um, the skin should be nice and thin, 397 00:17:31,160 --> 00:17:35,320 and basically all of that goodness should just kind of ooze out. 398 00:17:36,320 --> 00:17:38,040 That's what I want with the burrata. 399 00:17:38,040 --> 00:17:40,000 It has to be perfect. There is nowhere to hide. 400 00:17:40,000 --> 00:17:41,400 Mmm. 401 00:17:48,200 --> 00:17:50,320 Ooh. No. 402 00:17:50,320 --> 00:17:51,680 No. 403 00:17:51,680 --> 00:17:53,480 DANIEL: I have kale. 404 00:17:53,480 --> 00:17:55,280 And I hate kale. 405 00:17:55,280 --> 00:17:57,480 Ooh! 406 00:17:57,480 --> 00:17:58,800 So I'm gonna find it really, really hard 407 00:17:58,800 --> 00:18:03,280 to serve a dish up to the judges that I'm proud of using kale. 408 00:18:03,280 --> 00:18:05,040 Daniel. Yes, Jock. How you going? 409 00:18:05,040 --> 00:18:07,360 It's my kale...my kale man. 410 00:18:07,360 --> 00:18:08,680 (LAUGHS) What are we making? 411 00:18:08,680 --> 00:18:09,920 What are we making with kale? 412 00:18:09,920 --> 00:18:12,880 I'm gonna make a ricotta and kale sausage roll. 413 00:18:12,880 --> 00:18:14,200 A ricotta and kale sausage roll? 414 00:18:14,200 --> 00:18:16,080 Yep. Wow. 415 00:18:16,080 --> 00:18:17,920 I'm really trying to make it something that I would eat. 416 00:18:17,920 --> 00:18:18,960 And... Yeah. 417 00:18:18,960 --> 00:18:21,200 ..there's not much with kale that I would eat, to be honest, so... 418 00:18:21,200 --> 00:18:22,680 (LAUGHS) (LAUGHS) 419 00:18:22,680 --> 00:18:24,640 So, you've made a ricotta? 420 00:18:24,640 --> 00:18:26,480 DANIEL: Yep. I made ricotta. 421 00:18:26,480 --> 00:18:28,200 I cooked down some kale, onions, garlic... 422 00:18:28,200 --> 00:18:29,280 Yep. ..butter. 423 00:18:29,280 --> 00:18:31,480 Um, I just toasted some fennel seeds and white peppercorns... 424 00:18:31,480 --> 00:18:32,920 Yep. ..just to give it a bit of something. 425 00:18:32,920 --> 00:18:34,360 Um... Yep. 426 00:18:34,360 --> 00:18:36,080 It smells actually quite yummy, nice and buttery. 427 00:18:36,080 --> 00:18:37,640 Um... You've made yourself a rough puff. 428 00:18:37,640 --> 00:18:39,400 Made myself a rough puff, which I need to get in. 429 00:18:39,400 --> 00:18:41,040 Yep. Hence the... 430 00:18:41,040 --> 00:18:43,400 Urgency. The urgency! (LAUGHS) 431 00:18:43,400 --> 00:18:44,600 To make a rough puff, 432 00:18:44,600 --> 00:18:47,480 to make the ricotta and to do it all within an hour... 433 00:18:47,480 --> 00:18:48,560 Yep. 434 00:18:48,560 --> 00:18:50,320 ..you're...you're reaching, mate, I reckon. 435 00:18:50,320 --> 00:18:51,680 Good luck. (LAUGHS) Thank you. 436 00:18:51,680 --> 00:18:53,280 Alright, so... 437 00:18:54,960 --> 00:18:57,880 Perfect puff pastry is golden-brown on the outside, 438 00:18:57,880 --> 00:19:01,320 you've got as many layers as possible in there, 439 00:19:01,320 --> 00:19:02,840 and cooked all the way through. 440 00:19:02,840 --> 00:19:06,400 You can get a nice few layers and a nice golden outside, 441 00:19:06,400 --> 00:19:09,040 but if it's not cooked through, it just ruins the whole thing, 442 00:19:09,040 --> 00:19:12,560 and that is what is terrifying me today. 443 00:19:17,000 --> 00:19:19,640 I got curry leaves, which... 444 00:19:19,640 --> 00:19:21,560 ..I'm... (LAUGHS) ..like, as if. 445 00:19:21,560 --> 00:19:24,240 That...I...I'm very, very happy. 446 00:19:24,240 --> 00:19:26,000 Um, but generally when you're making a curry, 447 00:19:26,000 --> 00:19:28,560 curry leaves aren't the first thing that you taste, 448 00:19:28,560 --> 00:19:30,320 so I think I...had to think about 449 00:19:30,320 --> 00:19:33,200 how I could make it a feature ingredient. 450 00:19:33,200 --> 00:19:36,160 So I'm making a curry leaf cured kingfish, 451 00:19:36,160 --> 00:19:38,960 um, with lots of curry leaf elements. 452 00:19:38,960 --> 00:19:40,920 I've got my kingfish curing. 453 00:19:40,920 --> 00:19:44,560 Um, I'm about to start the curry leaf oil, 454 00:19:44,560 --> 00:19:47,880 and I've got the crispy curry leaves ready to go. 455 00:19:47,880 --> 00:19:50,080 Ultimately, it's about meeting the brief, 456 00:19:50,080 --> 00:19:54,200 and that's maybe what will help me win the top dish for the team. 457 00:19:54,200 --> 00:19:55,640 Fingers crossed. 458 00:19:56,680 --> 00:19:58,520 Ooh, yeah. 459 00:20:00,360 --> 00:20:02,360 (SINGS INDISTINCTLY) Are you doing Spice Girls? 460 00:20:02,360 --> 00:20:03,520 Yes! 461 00:20:03,520 --> 00:20:05,840 Yes, Aldo. I'm Ginger Spice. 462 00:20:05,840 --> 00:20:09,600 I'm Sichuan Spice. Oh, sexy! 463 00:20:10,600 --> 00:20:13,080 What are you making? I'm making dessert today. 464 00:20:13,080 --> 00:20:15,640 I'm making dessert. Yeah. Dessert? OK. But what are you making? 465 00:20:15,640 --> 00:20:19,240 So I'm making spiced cake with ginger, nutmeg, cinnamon. 466 00:20:19,240 --> 00:20:20,640 Spiced cake? Cake. 467 00:20:20,640 --> 00:20:24,040 Yep. And a eggnog...ice cream. 468 00:20:24,040 --> 00:20:26,680 JOCK: Sponge cake...like... KEYMA: Yeah. 469 00:20:26,680 --> 00:20:28,360 ..how long before that goes in the oven? 470 00:20:28,360 --> 00:20:29,600 Uh, not long. 471 00:20:29,600 --> 00:20:32,200 Just motor. Like...just... Yeah, I have to. Quickly! 472 00:20:32,200 --> 00:20:35,320 Yeah, exactly. Alright. Good luck. Just power on. Thank you. 473 00:20:35,320 --> 00:20:38,920 KEYMA: I am so nervous about the cook of this cake. 474 00:20:38,920 --> 00:20:43,120 The cake needs to be in the oven before the 30-minute mark, 475 00:20:43,120 --> 00:20:45,280 otherwise it's not gonna cook through. 476 00:20:45,280 --> 00:20:47,120 I'm pushing it, really pushing it. 477 00:20:47,120 --> 00:20:48,200 (SIGHS) 478 00:20:51,320 --> 00:20:53,520 There are 26 letters in the alphabet, 479 00:20:53,520 --> 00:20:56,320 but you only have 30 minutes to go! 480 00:20:56,320 --> 00:20:59,920 OK. I think I'm gonna go make the...the outer layer. 481 00:21:06,920 --> 00:21:08,840 MATT: The key to a good mille-feuille 482 00:21:08,840 --> 00:21:10,920 is a crunchy puff pastry. 483 00:21:10,920 --> 00:21:13,400 If the pastry isn't crunchy, 484 00:21:13,400 --> 00:21:15,360 it's not gonna have that contrast of textures 485 00:21:15,360 --> 00:21:17,960 between the smooth custard and the crisp pastry 486 00:21:17,960 --> 00:21:20,520 and it's just gonna be a bit of a mess on a plate. 487 00:21:20,520 --> 00:21:21,640 Oop! Wrong one. (LAUGHS) 488 00:21:21,640 --> 00:21:23,960 (PANTS) Wrong one. 489 00:21:25,360 --> 00:21:26,360 Matt. A little trot on there. 490 00:21:26,360 --> 00:21:27,520 Hello. Hello. Hi. What's going on? 491 00:21:27,520 --> 00:21:29,880 (LAUGHS) Are we doing rough puff? 492 00:21:29,880 --> 00:21:32,120 Rough puff. ANDY: Oh, my gosh! MELISSA: Bloody hell! In 60 minutes? 493 00:21:32,120 --> 00:21:35,560 Yeah. Pretty good. Alright. Why not? Where's it going? Way to push the boat out. 494 00:21:35,560 --> 00:21:37,600 MATT: It's a tahini and miso caramel mille-feuille. 495 00:21:37,600 --> 00:21:39,760 Yep. So I got tahini today. 496 00:21:39,760 --> 00:21:42,040 ANDY: Yep. It's not an ingredient that I...I use very often. 497 00:21:42,040 --> 00:21:44,960 Will there be more layers than one of puff? 498 00:21:44,960 --> 00:21:46,760 Three layers of puff. ANDY: Three layers of puff. 499 00:21:46,760 --> 00:21:48,960 Cream pat in between and some... MELISSA: Three layers of... Yep. 500 00:21:48,960 --> 00:21:50,240 ..nice caramel in between the layers. 501 00:21:50,240 --> 00:21:52,640 Mate, you are going hard. 502 00:21:52,640 --> 00:21:56,040 Like, honestly, this is...this is gonna be a challenge in 60 minutes. 503 00:21:56,040 --> 00:21:59,120 Hey, I just want to look at this puff. 504 00:21:59,120 --> 00:22:03,360 MATT: Rough puff in 60 minutes, it can be done. 26 minutes to go. 505 00:22:03,360 --> 00:22:05,000 It's definitely taking me longer than I hoped 506 00:22:05,000 --> 00:22:07,960 to get this dough in the oven, so I'm furiously rolling it out 507 00:22:07,960 --> 00:22:09,760 so I can get it in there and start cooking. 508 00:22:11,680 --> 00:22:15,280 I'm making baked oysters, macadamia cream, 509 00:22:15,280 --> 00:22:18,560 nuoc cham, bacon jam and a spring onion oil. 510 00:22:18,560 --> 00:22:22,760 I'm travelling OK. Um, my sauce is on, uh, doing its thing. 511 00:22:22,760 --> 00:22:26,240 I've got my macadamias here and in the oven, 512 00:22:26,240 --> 00:22:29,360 which are roasted - um... 513 00:22:30,720 --> 00:22:33,080 ..roasted really well. 514 00:22:33,080 --> 00:22:36,480 TOMMY: My macadamias are burnt. 515 00:22:36,480 --> 00:22:37,480 I am definitely stressed. 516 00:22:37,480 --> 00:22:41,800 This macadamia has really, you know, thrown curveballs. 517 00:22:41,800 --> 00:22:44,120 I don't think those are good. 518 00:22:46,200 --> 00:22:47,600 Oh, dude! Yeah. I've got them all in there. 519 00:22:47,600 --> 00:22:49,280 But... 520 00:22:49,280 --> 00:22:50,440 Yeah, they would be a bit iffy. 521 00:22:52,000 --> 00:22:55,680 I need to get another batch on, but time is ticking and I... 522 00:22:55,680 --> 00:22:57,000 ..I'm running out of time to try 523 00:22:57,000 --> 00:22:59,680 this second version of the macadamias. 524 00:22:59,680 --> 00:23:01,240 Let's try this again. 525 00:23:13,280 --> 00:23:15,040 Yeah, they would be a bit iffy. 526 00:23:15,040 --> 00:23:18,200 Yep. Thank you. 527 00:23:18,200 --> 00:23:20,400 My macadamias have burnt. 528 00:23:21,400 --> 00:23:22,800 I need to get another batch on. 529 00:23:22,800 --> 00:23:24,160 But I'm running out of time 530 00:23:24,160 --> 00:23:26,800 to try this second version of the macadamias. 531 00:23:26,800 --> 00:23:28,360 Let's try this again. 532 00:23:29,480 --> 00:23:31,040 I want to roast them again. 533 00:23:31,040 --> 00:23:32,880 MELANIE: How hot have you got your oven? 534 00:23:32,880 --> 00:23:34,400 TOMMY: 250. 535 00:23:35,440 --> 00:23:37,880 I've got the oven on a really high heat, 536 00:23:37,880 --> 00:23:40,520 'cause I need them to cook as fast as possible. 537 00:23:40,520 --> 00:23:43,040 Wish me luck. 538 00:23:56,560 --> 00:23:58,360 (EXHALES) OK. 539 00:23:58,360 --> 00:24:00,680 DANIEL: I've made the kale yummy today 540 00:24:00,680 --> 00:24:04,480 by having it in a mixture of a bunch of different spices. 541 00:24:04,480 --> 00:24:08,440 And I've practically hidden the flavours 'cause I hate it. 542 00:24:09,440 --> 00:24:13,080 So far, I have made my filling for my...my sausage rolls, 543 00:24:13,080 --> 00:24:15,040 which have turned into, uh, turnovers at the moment. 544 00:24:15,040 --> 00:24:17,240 I just figured I didn't have enough time to be fancy and roll it up, 545 00:24:17,240 --> 00:24:20,520 so I've just folded him over, got 'em in there like little...little, uh... 546 00:24:20,520 --> 00:24:22,040 ..yeah, like little spinach fetta pockets. 547 00:24:22,040 --> 00:24:24,200 Um...so that's on the rip. It's puffing along nicely. 548 00:24:24,200 --> 00:24:28,680 Just...kind of really pushed for time here, but we'll get there. 549 00:24:28,680 --> 00:24:31,560 Um, so I've also got my chutney on the rip now as well. 550 00:24:31,560 --> 00:24:32,560 Everything's humming along. 551 00:24:32,560 --> 00:24:35,080 Um...I just...yeah, pressed for time with the puff. 552 00:24:35,080 --> 00:24:36,480 Hopefully, that cooks through, and... 553 00:24:36,480 --> 00:24:37,720 ..if that cooks through, then I'm... 554 00:24:37,720 --> 00:24:39,560 ..I'm pretty happy with everything, absolutely. 555 00:24:41,680 --> 00:24:45,120 (WHIRRING) 556 00:24:45,120 --> 00:24:46,680 20 minutes to go in this cook. 557 00:24:46,680 --> 00:24:48,400 Pretty much the only thing I've done this whole cook 558 00:24:48,400 --> 00:24:49,400 is balancing this sauce. 559 00:24:49,400 --> 00:24:52,160 And I want to make it perfect to every last second that I've got. 560 00:24:52,160 --> 00:24:54,600 MONTANA: I just am so confused whether 561 00:24:54,600 --> 00:24:57,600 this sauce has enough belacan in it. 562 00:24:57,600 --> 00:25:00,320 It's not an ingredient that I'm super-comfortable with. 563 00:25:00,320 --> 00:25:02,560 I'm just really out of my depth. 564 00:25:02,560 --> 00:25:03,800 Do you want to taste something for me? 565 00:25:03,800 --> 00:25:06,880 Yeah, sure. Is that shrimp pasty enough? 566 00:25:06,880 --> 00:25:08,480 Too much? 567 00:25:12,240 --> 00:25:13,400 I think... I'm still balancing it. 568 00:25:13,400 --> 00:25:14,600 ..I think go with maybe a bit more. 569 00:25:14,600 --> 00:25:16,120 More? You think? Yeah. 570 00:25:16,120 --> 00:25:17,200 (MONTANA MOCK-SOBS) 571 00:25:17,200 --> 00:25:20,400 So I'm just toasting a little bit more of the belacan. 572 00:25:20,400 --> 00:25:22,600 I'm trusting her and her palate 573 00:25:22,600 --> 00:25:25,160 and...and getting a bit more in the...in the sauce. 574 00:25:25,160 --> 00:25:26,160 (LAUGHS) 575 00:25:26,160 --> 00:25:28,480 Almost left it in there for too long! 576 00:25:28,480 --> 00:25:31,920 I have to feature, um, figs today, 577 00:25:31,920 --> 00:25:34,440 so I'm doing a, um...a fig jam. 578 00:25:34,440 --> 00:25:38,280 In my fig jam, I have a little bit of chilli, I have a cinnamon stick, 579 00:25:38,280 --> 00:25:40,120 and I'm just slowly cooking it. 580 00:25:40,120 --> 00:25:42,880 This is, um, the mozzarella with thickened cream, 581 00:25:42,880 --> 00:25:45,840 and that's going to be the filling for my burrata. 582 00:25:45,840 --> 00:25:49,560 CHRISTINA: I think that the creaminess of the burrata will 583 00:25:49,560 --> 00:25:52,440 really offset the sweetness of the fig jam. 584 00:25:52,440 --> 00:25:55,080 At the moment, I'm just 585 00:25:55,080 --> 00:25:59,560 kind of stretching and mixing and folding the outer skin. 586 00:25:59,560 --> 00:26:02,520 I'm at the really difficult part of making this burrata. 587 00:26:02,520 --> 00:26:04,640 I need to seal it, and I need to make sure 588 00:26:04,640 --> 00:26:06,960 that that filling doesn't come out. 589 00:26:06,960 --> 00:26:07,960 Mmm! 590 00:26:07,960 --> 00:26:09,080 Texture's good. 591 00:26:09,080 --> 00:26:12,160 Because then I'm not going to get that oozy gooiness 592 00:26:12,160 --> 00:26:14,600 when the judges cut it open. 593 00:26:14,600 --> 00:26:17,160 I'm just, um, bringing the burrata together. 594 00:26:19,160 --> 00:26:20,760 CHRISTINA: If you squeeze too much filling out, 595 00:26:20,760 --> 00:26:22,440 you no longer have a burrata. 596 00:26:22,440 --> 00:26:24,160 You basically just have a mozzarella. 597 00:26:24,160 --> 00:26:25,800 And that's not what I've promised the judges 598 00:26:25,800 --> 00:26:27,520 that I'm going to give them today. 599 00:26:27,520 --> 00:26:31,160 So I'm really hoping that I manage to pull it off. 600 00:26:32,360 --> 00:26:33,840 Start getting your dishes together, 601 00:26:33,840 --> 00:26:35,680 'cause you've only got 10 minutes to go - come on. 602 00:26:35,680 --> 00:26:38,000 ANDY: 10 minutes, guys! Come on, push! 603 00:26:38,000 --> 00:26:39,880 10 minutes. I need a lemon. 604 00:26:39,880 --> 00:26:42,120 I need a bloody lemon! 605 00:26:44,560 --> 00:26:46,320 Ooh! 606 00:26:46,320 --> 00:26:49,480 I do more exercise in this kitchen than I do in my real life. 607 00:26:49,480 --> 00:26:51,320 Alright. 608 00:26:51,320 --> 00:26:54,200 I'm just finishing off my curry leaf oil 609 00:26:54,200 --> 00:26:56,440 for my curry leaf cured kingfish. 610 00:26:56,440 --> 00:26:59,480 The curry leaf oil is stunning. 611 00:26:59,480 --> 00:27:01,600 It's so green! 612 00:27:06,760 --> 00:27:09,600 I could drink it. I'm so happy. 613 00:27:11,600 --> 00:27:14,040 OK. Moving on! 614 00:27:14,040 --> 00:27:18,160 KEYMA: The time is, like, a constraint at the moment. 615 00:27:19,160 --> 00:27:20,400 I have my granita in the blast chiller 616 00:27:20,400 --> 00:27:23,600 and I'm constantly going back and forth to just scrape it. 617 00:27:23,600 --> 00:27:26,440 That's enough. 618 00:27:26,440 --> 00:27:29,480 My dulce de leche sauce is on the go as well. 619 00:27:29,480 --> 00:27:33,080 But the spiced cake is not cooked yet. 620 00:27:33,080 --> 00:27:34,560 The cake is in the oven still. 621 00:27:34,560 --> 00:27:37,000 Um...I just need it to cook through. 622 00:27:37,000 --> 00:27:40,240 I have, like, seven minutes to go. 623 00:27:40,240 --> 00:27:43,600 And I put it just in that 30-minute mark. 624 00:27:43,600 --> 00:27:46,360 So...I'm in the edge. 625 00:27:46,360 --> 00:27:49,880 I'm hoping, really hoping, this cake cooks through. 626 00:27:51,880 --> 00:27:56,600 From apricots to zucchini flowers, you have five minutes to go! 627 00:27:56,600 --> 00:27:57,880 Come on! (CHEERING) 628 00:28:06,760 --> 00:28:09,320 The macadamias are my main concern. 629 00:28:09,320 --> 00:28:11,120 I need to check on my second batch, 630 00:28:11,120 --> 00:28:13,480 'cause they've been in the oven for a while now. 631 00:28:13,480 --> 00:28:17,360 Second batch of macadamias come out of the oven... 632 00:28:17,360 --> 00:28:19,720 These frickin' nuts! 633 00:28:19,720 --> 00:28:21,120 ..burnt as well. 634 00:28:21,120 --> 00:28:23,040 Alright. Roasting nuts is not my thing. 635 00:28:23,040 --> 00:28:25,480 (LAUGHS) I'm never roasting nuts ever again. 636 00:28:25,480 --> 00:28:26,960 TOMMY: I don't know what I'm gonna do. 637 00:28:26,960 --> 00:28:28,440 I've got no choice. 638 00:28:28,440 --> 00:28:32,360 I can't go with the roasting method that Andy told me to go with. 639 00:28:32,360 --> 00:28:34,920 I've got to go back to my first choice. 640 00:28:34,920 --> 00:28:38,360 I need to really try to save that first batch of macadamias 641 00:28:38,360 --> 00:28:40,280 that I made that have been steeping in the milk. 642 00:28:40,280 --> 00:28:45,920 I get my macadamias into the blender and I blend it as fast as possible. 643 00:28:45,920 --> 00:28:46,960 Five minutes to go. 644 00:28:46,960 --> 00:28:50,240 I've got to get this puree happening, like, quick, stat. 645 00:28:50,240 --> 00:28:53,040 I'm hoping and praying that this texture's gonna be right. 646 00:28:56,520 --> 00:28:59,600 Miso caramel's done. Cream pat's done. 647 00:28:59,600 --> 00:29:03,080 I take the puff pastry out of the oven, onto the board, 648 00:29:03,080 --> 00:29:05,160 ready to be portioned up for the tahini mille-feuille. 649 00:29:05,160 --> 00:29:06,280 I'm happy with it. 650 00:29:06,280 --> 00:29:08,440 It could have slightly more colour, but it's definitely cooked, 651 00:29:08,440 --> 00:29:09,760 so I'm happy. 652 00:29:10,760 --> 00:29:12,360 MATT: But I cut through. 653 00:29:12,360 --> 00:29:13,520 Oh! 654 00:29:13,520 --> 00:29:15,760 I can see there's a layer in the centre 655 00:29:15,760 --> 00:29:18,000 that's just not cooked through. 656 00:29:18,000 --> 00:29:19,400 Uh, looks a little bit under. 657 00:29:19,400 --> 00:29:22,840 MATT: The fact that the middle is still raw is just heartbreaking. 658 00:29:22,840 --> 00:29:25,720 Two minutes to go, I cut up the shapes ready to be plated 659 00:29:25,720 --> 00:29:27,080 but put it back in the oven for two minutes 660 00:29:27,080 --> 00:29:30,560 just to try and get a little bit more cook on this pastry. 661 00:29:30,560 --> 00:29:32,880 Let's go, let's go! Two minutes to go! 662 00:29:32,880 --> 00:29:34,400 ANDY: Two minutes! (JUDGES CLAP) 663 00:29:42,320 --> 00:29:44,720 What am I doing? What am I doing? OK. 664 00:29:44,720 --> 00:29:48,360 I'm cutting it really to the last wire. The puffs are looking OK. 665 00:29:48,360 --> 00:29:49,720 Um... 666 00:29:49,720 --> 00:29:52,240 I open up my oven, pull them out, 667 00:29:52,240 --> 00:29:55,480 and I've got these beautiful little golden pastries on top. 668 00:29:55,480 --> 00:29:56,880 It is awesome. 669 00:29:56,880 --> 00:29:58,360 You can see that it's puff. 670 00:29:58,360 --> 00:30:01,040 The...the...the pastry is sort of separated from itself 671 00:30:01,040 --> 00:30:04,920 and it's lifted and you can hear it sizzling away in there and... 672 00:30:04,920 --> 00:30:06,560 ..I'm pretty happy with these. 673 00:30:06,560 --> 00:30:07,960 Puffed right up and got a nice colour on it. 674 00:30:07,960 --> 00:30:09,560 It's just if they've cooked all the way through, 675 00:30:09,560 --> 00:30:12,560 which is really a gamble, I don't know. 676 00:30:12,560 --> 00:30:15,240 30 seconds! 677 00:30:15,240 --> 00:30:17,440 JOCK: Yeah! Let's go! 678 00:30:19,160 --> 00:30:21,600 KEYMA: I left my spiced cake to the last minute. 679 00:30:21,600 --> 00:30:24,880 When I pull out the cake, I know it's...it's raw in the middle, 680 00:30:24,880 --> 00:30:27,240 but I...I have to serve it. 681 00:30:28,800 --> 00:30:30,160 I need to come up with a solution. 682 00:30:31,360 --> 00:30:33,160 I see that it's cooked around, 683 00:30:33,160 --> 00:30:37,200 and the pieces I'm taking off, the edges are spongy 684 00:30:37,200 --> 00:30:39,520 and they're cooked through, so I'm happy with them. 685 00:30:39,520 --> 00:30:44,200 Oh, my God. This is hectic. I'm kind of throwing stuff in the plate. 686 00:30:44,200 --> 00:30:45,880 (LAUGHS) 687 00:30:45,880 --> 00:30:49,320 I'm just, like, "Ah," just... yeah, trying to get it done. 688 00:30:57,120 --> 00:30:59,000 Alright, here it is! 10! 689 00:30:59,000 --> 00:31:01,520 JUDGES: Nine! Eight! 690 00:31:01,520 --> 00:31:03,520 Seven! Six! 691 00:31:03,520 --> 00:31:05,480 Five! Four! 692 00:31:05,480 --> 00:31:08,160 Three! Two! One! 693 00:31:08,160 --> 00:31:09,200 ANDY: Come on! JOCK: That's it! 694 00:31:09,200 --> 00:31:10,560 ALVIN: Yes! 695 00:31:10,560 --> 00:31:12,600 Whoo! 696 00:31:12,600 --> 00:31:14,760 Oh, mate. 697 00:31:17,320 --> 00:31:19,200 Well done. (KISSES) 698 00:31:22,800 --> 00:31:24,000 I'm pretty happy with what I did. 699 00:31:24,000 --> 00:31:26,800 It's all about whether the puff's cooked through, so... 700 00:31:26,800 --> 00:31:29,200 ..I'm gonna be anxious up until the very last minutes. 701 00:31:29,200 --> 00:31:31,480 Thank you so much. Oh! Well done. 702 00:31:31,480 --> 00:31:34,760 I think you, like, pulled that out with your belacan. 703 00:31:34,760 --> 00:31:36,880 Nice work, girl. 704 00:31:36,880 --> 00:31:39,160 You happy? Oh, look, I...I...I am. 705 00:31:39,160 --> 00:31:40,680 It's pretty. 706 00:31:40,680 --> 00:31:42,640 MINOLI: I took a really big risk today. 707 00:31:42,640 --> 00:31:44,360 I went big. 708 00:31:44,360 --> 00:31:46,360 I went out on a limb. 709 00:31:46,360 --> 00:31:48,680 I'm not cooking a curry. 710 00:31:48,680 --> 00:31:51,320 I'm just hoping that that pays off. 711 00:32:01,960 --> 00:32:06,240 In today's mystery box, you had an A-to-Z of ingredients to pick from 712 00:32:06,240 --> 00:32:08,440 and then feature in your finished dish. 713 00:32:08,440 --> 00:32:11,360 We're looking for the bottom two from each team 714 00:32:11,360 --> 00:32:13,240 to go into tomorrow's pressure test. 715 00:32:13,240 --> 00:32:17,000 First up to the tasting table, Keyma. 716 00:32:17,000 --> 00:32:19,760 (CHEERING AND APPLAUSE) Keyma! 717 00:32:19,760 --> 00:32:23,920 I'm really proud of what I just put together today. 718 00:32:23,920 --> 00:32:26,400 With the Caribbean and the Latin flavours, 719 00:32:26,400 --> 00:32:28,840 I'm so excited to represent my culture. 720 00:32:28,840 --> 00:32:32,520 I really hope it gets recognition. 721 00:32:32,520 --> 00:32:34,640 Keyma, what do you call this one? 722 00:32:34,640 --> 00:32:38,720 So, this is a Caribbean-inspired, 723 00:32:38,720 --> 00:32:39,720 uh, plated dessert. 724 00:32:39,720 --> 00:32:42,880 It's a spiced cake, an eggnog ice-cream, 725 00:32:42,880 --> 00:32:45,720 pineapple, ginger, lime granita, 726 00:32:45,720 --> 00:32:51,280 toasted coconut and a dulce de leche sauce. 727 00:33:06,360 --> 00:33:07,440 Keyma. 728 00:33:09,240 --> 00:33:10,520 Belter of a dessert. 729 00:33:13,680 --> 00:33:16,040 We'll start with the cake. 730 00:33:16,040 --> 00:33:18,960 It is...it does have the perfume of those three spices in there, 731 00:33:18,960 --> 00:33:21,720 with nutmeg just peeking its head out the most. 732 00:33:22,960 --> 00:33:24,800 Same with the eggnog ice-cream, 733 00:33:24,800 --> 00:33:28,240 which is the perfect texture, I might add, 734 00:33:28,240 --> 00:33:30,080 so congratulations on that, 735 00:33:30,080 --> 00:33:32,400 and then just when you're, like, 736 00:33:32,400 --> 00:33:34,760 "Oh, too much nutmeg," 737 00:33:34,760 --> 00:33:39,160 that pineapple and lime granita just kicks in and takes over, 738 00:33:39,160 --> 00:33:42,200 refreshes everything. 739 00:33:42,200 --> 00:33:44,280 I'm so happy for you. 740 00:33:44,280 --> 00:33:47,400 You've dominated it. Well done. 741 00:33:47,400 --> 00:33:49,320 (SOBS) Thank you. 742 00:33:49,320 --> 00:33:50,480 (SNIFFS) 743 00:33:50,480 --> 00:33:51,960 MELISSA: Keyma. (LAUGHS) 744 00:33:51,960 --> 00:33:55,640 That was a Caribbean delight of epic proportions. 745 00:33:55,640 --> 00:33:59,000 Everything about it was joyful, fun, 746 00:33:59,000 --> 00:34:03,680 beautifully executed, spiced, for the gods. 747 00:34:03,680 --> 00:34:05,320 JOCK: Here's what I see in you. 748 00:34:05,320 --> 00:34:07,400 So forget the...the... the dish was magic. Well done. 749 00:34:07,400 --> 00:34:10,480 And that'll be somewhere up the top today, for sure. 750 00:34:10,480 --> 00:34:13,520 What I want to talk to you about is 751 00:34:13,520 --> 00:34:15,760 the presentation of your dishes. 752 00:34:16,840 --> 00:34:19,480 I think when it comes time to 753 00:34:19,480 --> 00:34:21,080 putting up a MasterChef plate in front of us... 754 00:34:21,080 --> 00:34:23,440 KEYMA: Yeah. ..you just spin out, right? 755 00:34:23,440 --> 00:34:26,200 And then you end up with weird stuff like that. 756 00:34:26,200 --> 00:34:28,040 So I'm gonna choose a couple of books for you. 757 00:34:28,040 --> 00:34:29,200 KEYMA: Yeah. 758 00:34:29,200 --> 00:34:31,640 Have a look at how they were constructed and put on the plate. 759 00:34:31,640 --> 00:34:32,640 Yep. JOCK: Right? OK. 760 00:34:32,640 --> 00:34:34,200 And that's what I want you to work on. 761 00:34:34,200 --> 00:34:35,760 I think it's the plating that drags you down. 762 00:34:35,760 --> 00:34:38,560 Yeah. I appreciate it. Thank you. 763 00:34:38,560 --> 00:34:39,720 Yes, Keyma! 764 00:34:39,720 --> 00:34:42,920 Thank you, guys. (WHISTLING, APPLAUSE AND CHEERING) 765 00:34:44,040 --> 00:34:45,200 KEYMA: I'm so shocked, 766 00:34:45,200 --> 00:34:49,120 I'm just overwhelmed, to feel that they loved it. 767 00:34:50,200 --> 00:34:51,840 Really proud. 768 00:34:51,840 --> 00:34:53,640 Good job. 769 00:34:53,640 --> 00:34:55,240 Next up, Tommy. 770 00:34:55,240 --> 00:34:58,000 (CHEERING AND APPLAUSE) 771 00:34:59,040 --> 00:35:00,440 What up, what up? 772 00:35:01,520 --> 00:35:03,480 Hey, guys. There it is. 773 00:35:03,480 --> 00:35:04,520 All for you. 774 00:35:04,520 --> 00:35:06,240 You got macadamias? 775 00:35:06,240 --> 00:35:07,880 Yep. ANDY: And you cooked? 776 00:35:07,880 --> 00:35:09,320 TOMMY: Macadamia puree with some oysters, 777 00:35:09,320 --> 00:35:14,280 a fish sauce, bacon jam, uh, spring onion oil. 778 00:35:29,080 --> 00:35:33,480 There is a fantastic iteration of this dish in its future. 779 00:35:33,480 --> 00:35:35,600 Um, today, I don't think that this, um, 780 00:35:35,600 --> 00:35:37,800 came off the way that you'd hoped. 781 00:35:37,800 --> 00:35:42,040 The texture of the macadamia is not quite right. Sorry. 782 00:35:42,040 --> 00:35:43,480 In order for this to work, 783 00:35:43,480 --> 00:35:48,240 the...the macadamia would had to have been, like, super-silk, 784 00:35:48,240 --> 00:35:50,200 'cause then it would have played into 785 00:35:50,200 --> 00:35:52,800 the silkiness of... natural silkiness of the oyster. 786 00:35:52,800 --> 00:35:56,040 It's the texture of the macadamia, right? It's...it's grainy. 787 00:35:57,400 --> 00:35:59,400 Not your best dish today, mate, I'm afraid. 788 00:36:00,600 --> 00:36:02,280 ANDY: Yeah, it's just not your day. 789 00:36:02,280 --> 00:36:03,640 Sorry, Tommy. TOMMY: Thank you. 790 00:36:03,640 --> 00:36:05,560 (APPLAUSE) 791 00:36:07,080 --> 00:36:09,960 The judges' reaction is quite bad. 792 00:36:09,960 --> 00:36:13,160 Hearing that, I'm definitely worried about the pressure test tomorrow. 793 00:36:13,160 --> 00:36:15,080 I am stressed. 794 00:36:15,080 --> 00:36:17,120 Next up, it's Billie. 795 00:36:17,120 --> 00:36:18,920 (CHEERING AND APPLAUSE) 796 00:36:18,920 --> 00:36:23,120 BILLIE: It's a goat's cheese cheesecake with roasted grapes. 797 00:36:23,120 --> 00:36:27,280 You've seasoned salt in this dish in its entirety really, really well. 798 00:36:27,280 --> 00:36:29,440 Thank you. Thanks. (CHEERING AND APPLAUSE) 799 00:36:29,440 --> 00:36:30,560 Mindy. 800 00:36:30,560 --> 00:36:34,040 I'm serving you crispy eggplant with a black vinegar and chilli caramel. 801 00:36:34,040 --> 00:36:38,840 MELISSA: Beautiful sticky, sweet, caramelly, vinegary goodness. 802 00:36:38,840 --> 00:36:41,960 The dish as a whole is just such a joy to eat. 803 00:36:41,960 --> 00:36:43,200 OK. Thank you, guys. 804 00:36:43,200 --> 00:36:46,640 MELISSA: Next up, it's Julie! (APPLAUSE) 805 00:36:46,640 --> 00:36:49,240 JULIE: Dijon chicken and mushrooms with salsa verde. 806 00:36:49,240 --> 00:36:52,840 ANDY: The Dijon-loaded salsa verde is perfect. 807 00:36:52,840 --> 00:36:56,480 Thank you. (CHEERING AND APPLAUSE) 808 00:36:56,480 --> 00:36:58,120 Christina? Let's go. 809 00:36:58,120 --> 00:37:00,120 (CHEERING AND APPLAUSE) 810 00:37:00,120 --> 00:37:01,800 (WHISTLING) 811 00:37:01,800 --> 00:37:04,240 CHRISTINA: Walking my dish up to the judges, 812 00:37:04,240 --> 00:37:06,480 my main concern is the burrata. 813 00:37:10,600 --> 00:37:12,520 ANDY: Christina, what have you made? 814 00:37:12,520 --> 00:37:14,160 CHRISTINA: I've made, um, a fig jam 815 00:37:14,160 --> 00:37:17,480 with a fig-vino-cotto-drizzled bread, 816 00:37:17,480 --> 00:37:20,880 some fresh figs and then, um, some burrata. 817 00:37:24,440 --> 00:37:26,080 Oh, me? 818 00:37:26,080 --> 00:37:27,360 Yeah. Yeah, you. (CHRISTINA LAUGHS) 819 00:37:27,360 --> 00:37:29,560 You're dying to do it, so... Oh, no, I'm really not. 820 00:37:29,560 --> 00:37:31,680 (LAUGHS AND EXHALES) Come on. 821 00:37:31,680 --> 00:37:33,920 CHRISTINA: When you cut into the cheese, it should ooze out. 822 00:37:35,720 --> 00:37:38,960 So, I'm a bundle of nerves at the moment. 823 00:37:50,160 --> 00:37:55,720 VOICEOVER: Enjoy another taste of MasterChef, with full masterclasses, 824 00:38:02,960 --> 00:38:04,560 Oh, me? 825 00:38:04,560 --> 00:38:06,200 Yeah. ANDY: Yeah, you. (CHRISTINA LAUGHS) 826 00:38:06,200 --> 00:38:08,520 You're dying to do it, so... Oh, no, I'm really not. 827 00:38:08,520 --> 00:38:10,600 (LAUGHS AND EXHALES) Come on. 828 00:38:20,400 --> 00:38:22,400 Oh. That's a shame. Oh. 829 00:38:22,400 --> 00:38:24,040 It's more mozz than... 830 00:38:24,040 --> 00:38:25,360 Yeah. MELISSA: Yep. 831 00:38:29,440 --> 00:38:31,080 ANDY: Are you happy, even though, obviously, 832 00:38:31,080 --> 00:38:32,280 the burrata's not oozy goodness? 833 00:38:32,280 --> 00:38:33,640 CHRISTINA: Yeah, look, I'm still happy. 834 00:38:33,640 --> 00:38:34,640 I think it'll still provide 835 00:38:34,640 --> 00:38:36,960 the creamy texture that I was hoping for. 836 00:38:36,960 --> 00:38:37,960 ANDY: Yep. 837 00:38:37,960 --> 00:38:40,120 Um...'cause that's what I want to counterbalance the, um... 838 00:38:40,120 --> 00:38:42,400 ..the sweet stickiness of the jam. 839 00:38:59,920 --> 00:39:01,640 Unfortunately, the texture of the cheese is, like, 840 00:39:01,640 --> 00:39:03,320 it's gone a...a bit gluey. 841 00:39:03,320 --> 00:39:04,520 It's in that in-between stage. Yep. 842 00:39:04,520 --> 00:39:06,400 And it... it clings to the...to your palate. 843 00:39:06,400 --> 00:39:08,800 Um, and I don't know if that's the reason why 844 00:39:08,800 --> 00:39:12,080 I'm finding the fig jam quite...quite heavy. 845 00:39:12,080 --> 00:39:16,320 And I just don't think that the fig jam has worked well enough, 846 00:39:16,320 --> 00:39:19,640 and I'm not sure if that's because if we got this oozy, runny... 847 00:39:19,640 --> 00:39:20,640 CHRISTINA: Yeah. 848 00:39:20,640 --> 00:39:25,000 ..beautiful burrata, then it would have been a different kind of story. 849 00:39:25,000 --> 00:39:29,400 I am in such admiration of you for attempting a burrata 850 00:39:29,400 --> 00:39:30,920 in a challenge like this. 851 00:39:30,920 --> 00:39:34,840 You're a...you're a...a wild woman in the best possible way. 852 00:39:34,840 --> 00:39:37,200 It didn't come off the way that you wanted it to... Yep. 853 00:39:37,200 --> 00:39:39,000 ..but it doesn't really matter, because you tried. 854 00:39:39,000 --> 00:39:40,720 And that's awesome. 855 00:39:40,720 --> 00:39:41,960 Thank you. ANDY: Thanks, Christina. 856 00:39:41,960 --> 00:39:43,360 Thanks. (APPLAUSE) 857 00:39:43,360 --> 00:39:45,720 CHRISTINA: I'm gutted. 858 00:39:45,720 --> 00:39:48,320 I went in wanting to show, like, technique, and... 859 00:39:48,320 --> 00:39:50,560 ..and it's come back and bit me on the arse. 860 00:39:50,560 --> 00:39:52,840 Yeah. More than fine. 861 00:39:52,840 --> 00:39:55,360 Next dish to the tasting table... 862 00:39:55,360 --> 00:39:56,680 ..Minoli! 863 00:39:56,680 --> 00:39:59,400 (CHEERING AND APPLAUSE) 864 00:40:04,200 --> 00:40:05,720 JOCK: Minoli. 865 00:40:05,720 --> 00:40:06,920 What have you cooked us? 866 00:40:06,920 --> 00:40:09,320 I've done a curry leaf cured kingfish. 867 00:40:09,320 --> 00:40:13,280 So I cured the kingfish in salt, sugar, crispy curry leaves 868 00:40:13,280 --> 00:40:15,000 and a bit of cumin. 869 00:40:15,000 --> 00:40:18,160 I've got a curry leaf and coriander oil, crispy curry leaves 870 00:40:18,160 --> 00:40:21,480 and a curry leaf and cumin dust. 871 00:40:37,880 --> 00:40:42,200 Welcome to the next evolution in your culinary journey. 872 00:40:42,200 --> 00:40:44,640 That was far and away 873 00:40:44,640 --> 00:40:47,960 one of the most spectacular things I have ever seen you produce 874 00:40:47,960 --> 00:40:50,000 and had the pleasure of tasting. 875 00:40:50,000 --> 00:40:51,240 Exceptional work. 876 00:40:51,240 --> 00:40:54,040 I could see that on a menu and... 877 00:40:54,040 --> 00:40:58,080 ..and be very happy to pay a premium price on the looks alone, 878 00:40:58,080 --> 00:40:59,360 and then when you dive into the details 879 00:40:59,360 --> 00:41:04,280 of how you've let every single element do its thing, 880 00:41:04,280 --> 00:41:08,000 bring it together and still feature the curry leaf, 881 00:41:08,000 --> 00:41:12,760 by layering the flavours, the textures all within. 882 00:41:12,760 --> 00:41:15,200 I'm just so pleased for you. 883 00:41:15,200 --> 00:41:19,240 Feel free to jump for joy, because that was worthy of that. 884 00:41:19,240 --> 00:41:20,280 Thank you. 885 00:41:20,280 --> 00:41:23,280 It is absolutely delicious. 886 00:41:24,520 --> 00:41:26,880 The kingfish - beautifully filleted. 887 00:41:26,880 --> 00:41:28,600 Great shrimp. 888 00:41:28,600 --> 00:41:31,560 Beautifully sliced. Nice thickness. 889 00:41:31,560 --> 00:41:34,800 It...it's such a surprising dish. 890 00:41:34,800 --> 00:41:37,680 It's very clever and very well executed. Well done. 891 00:41:38,680 --> 00:41:43,080 This is kind of what we hoped this challenge would do. 892 00:41:43,080 --> 00:41:47,320 This is a...this is a dish that you will remember for a long time. 893 00:41:47,320 --> 00:41:49,680 And this is a dish that's gonna be on your menu 894 00:41:49,680 --> 00:41:51,640 for a very long time as well. 895 00:41:51,640 --> 00:41:53,560 Nice one, Minoli. Thank you so much. 896 00:41:53,560 --> 00:41:55,600 (CHEERING AND APPLAUSE) 897 00:41:55,600 --> 00:41:58,680 Oh, wow! 898 00:41:58,680 --> 00:42:00,640 Nailed it. Oh, my gosh. 899 00:42:00,640 --> 00:42:01,920 (LAUGHS) 900 00:42:01,920 --> 00:42:04,400 Oh! 901 00:42:04,400 --> 00:42:06,160 And with his love of kale... 902 00:42:06,160 --> 00:42:07,200 (LAUGHTER) ..Daniel. 903 00:42:07,200 --> 00:42:09,920 (APPLAUSE) 904 00:42:17,120 --> 00:42:19,720 It's the funniest-looking sausage roll I've ever seen, mate. 905 00:42:19,720 --> 00:42:21,680 Yeah, that sort of went out the window pretty quickly. 906 00:42:21,680 --> 00:42:23,560 (JUDGES LAUGH) (DANIEL LAUGHS) 907 00:42:23,560 --> 00:42:24,880 What's the dish, mate? 908 00:42:24,880 --> 00:42:27,840 So I made a, uh, ricotta and kale... 909 00:42:27,840 --> 00:42:30,600 ..turnover, with a... 910 00:42:30,600 --> 00:42:33,640 ..tomato, apple and kale, uh, chutney. 911 00:42:35,280 --> 00:42:36,640 Before I cut into this and ruin it, 912 00:42:36,640 --> 00:42:39,840 can I just commend you on your rough puff? 913 00:42:39,840 --> 00:42:41,200 Thanks very much. JOCK: Mate, epic. 914 00:42:41,200 --> 00:42:43,240 DANIEL: Cheers. I appreciate that a lot. Thank you very much. 915 00:42:43,240 --> 00:42:44,800 (CHEERING AND APPLAUSE) (LAUGHS) 916 00:42:44,800 --> 00:42:47,480 Well done. Thanks, guys. 917 00:42:47,480 --> 00:42:49,080 Thank you. 918 00:43:08,720 --> 00:43:11,440 If it was a ricotta challenge, you would have nailed it today. 919 00:43:11,440 --> 00:43:12,440 Yep. 920 00:43:12,440 --> 00:43:14,680 JOCK: My question to you is, 921 00:43:14,680 --> 00:43:16,120 where's the bloody kale? 922 00:43:16,120 --> 00:43:18,040 I know you don't like it. DANIEL: Yeah. 923 00:43:18,040 --> 00:43:20,000 JOCK: But you got to use it. 924 00:43:20,000 --> 00:43:23,200 MELISSA: The ricotta is really silky and rich. 925 00:43:23,200 --> 00:43:25,680 The unfortunate part of it is, it could be spinach, 926 00:43:25,680 --> 00:43:30,320 it could be watercress, and therein lies the difficulty of it. 927 00:43:30,320 --> 00:43:32,360 You've executed a dish beautifully, 928 00:43:32,360 --> 00:43:34,440 but you haven't featured the kale adequately. 929 00:43:34,440 --> 00:43:37,520 Yep. No worries. Thank you. Cheers. ANDY: Anyway, Daniel. Thanks, mate. 930 00:43:37,520 --> 00:43:40,760 (APPLAUSE) (LAUGHS) 931 00:43:40,760 --> 00:43:41,760 Sashi. 932 00:43:41,760 --> 00:43:42,920 (APPLAUSE) 933 00:43:42,920 --> 00:43:44,440 What is the dish? 934 00:43:44,440 --> 00:43:47,040 SASHI: I've made a potato and lamb ketjap 935 00:43:47,040 --> 00:43:50,200 with crispy potato and some jasmine rice on the side. 936 00:43:50,200 --> 00:43:53,720 Did it meet the brief as well as everybody out there? 937 00:43:53,720 --> 00:43:56,240 Not 100%. 938 00:43:56,240 --> 00:43:58,120 Matt. 939 00:43:58,120 --> 00:44:01,080 MATT: It's a tahini mille-feuille with, uh, miso caramel. 940 00:44:01,080 --> 00:44:02,880 JOCK: The pastry is undercooked. 941 00:44:02,880 --> 00:44:04,960 You...you had a solid crack. Yep. 942 00:44:04,960 --> 00:44:07,640 You probably just pushed the boat out a little bit too far. 943 00:44:08,720 --> 00:44:10,480 Next up, it's Montana. 944 00:44:10,480 --> 00:44:13,080 (APPLAUSE) Come on. 945 00:44:13,080 --> 00:44:15,040 MONTANA: I'm probably more nervous about this tasting 946 00:44:15,040 --> 00:44:17,200 than any other one I've done so far. 947 00:44:17,200 --> 00:44:19,800 This is definitely a tricky cook for me. 948 00:44:19,800 --> 00:44:23,520 I want this belacan in sambal to be perfect. 949 00:44:23,520 --> 00:44:26,400 I definitely want to stay out of the bottom two dishes. 950 00:44:28,320 --> 00:44:29,760 (SIGHS) 951 00:44:40,920 --> 00:44:45,240 ..prawn lettuce wraps with a sambal and pickles. 952 00:44:47,560 --> 00:44:49,440 (CRUNCHES) 953 00:45:03,800 --> 00:45:04,800 Montana. 954 00:45:06,320 --> 00:45:07,760 I love it. Oh! 955 00:45:07,760 --> 00:45:09,600 JOCK: I love it. Oh! Thank God. 956 00:45:09,600 --> 00:45:12,960 JOCK: Your sambal, it's so well balanced and delicious. 957 00:45:14,520 --> 00:45:16,120 Your prawns were perfectly cooked as well. 958 00:45:16,120 --> 00:45:19,640 Um, fresh herbs and freshness coming from the... 959 00:45:19,640 --> 00:45:21,840 ..the chilli and the pickled cucumber. 960 00:45:21,840 --> 00:45:23,800 You've done a fantastic job. 961 00:45:23,800 --> 00:45:26,360 Thank you. (LAUGHS) 962 00:45:26,360 --> 00:45:28,960 Montana, very smart strategy today. 963 00:45:28,960 --> 00:45:32,320 Being uncertain about your challenge ingredient, 964 00:45:32,320 --> 00:45:35,160 you really focused all your love and your attention to detail on it, 965 00:45:35,160 --> 00:45:38,480 and it has that funk that we love. 966 00:45:38,480 --> 00:45:41,200 It's... that's the feature of this dish. 967 00:45:41,200 --> 00:45:43,200 You can smell it, you can see it, you can taste it. 968 00:45:43,200 --> 00:45:47,640 And all of the other aromats work really well to support that. 969 00:45:47,640 --> 00:45:50,840 I think this was a very successful cook for you. 970 00:45:50,840 --> 00:45:53,200 There's gonna be so many times when you feel out of your depth. 971 00:45:53,200 --> 00:45:55,320 That is what this thing is all about. 972 00:45:55,320 --> 00:45:57,880 It's about you learning and it's about everyone learning, 973 00:45:57,880 --> 00:46:01,200 so as long as you are here, just keep saying that. 974 00:46:01,200 --> 00:46:03,840 JOCK: Well done. Thank you. (LAUGHS) 975 00:46:03,840 --> 00:46:05,560 (APPLAUSE) Oh! 976 00:46:05,560 --> 00:46:08,040 Thanks. All good. 977 00:46:10,480 --> 00:46:12,280 Thank you. 978 00:46:18,920 --> 00:46:22,920 Today, we tasted some delicious and clever food. 979 00:46:24,400 --> 00:46:28,880 But there was one person who absolutely followed their gut, 980 00:46:28,880 --> 00:46:32,520 and that choice paid off big-time. 981 00:46:32,520 --> 00:46:37,080 They absolutely smashed the brief in the best possible way. 982 00:46:40,320 --> 00:46:41,720 The dish of the day 983 00:46:41,720 --> 00:46:43,960 belonged to you...Minoli. 984 00:46:43,960 --> 00:46:47,240 (CHEERING AND APPLAUSE) (LAUGHS) 985 00:46:47,240 --> 00:46:49,000 (SPEAKS INDISTINCTLY) 986 00:46:49,000 --> 00:46:51,320 Yeah. Oh! 987 00:46:51,320 --> 00:46:53,640 Wow. 988 00:46:53,640 --> 00:46:54,960 Oh, oh! 989 00:46:54,960 --> 00:46:55,960 This is wild. 990 00:46:55,960 --> 00:46:59,040 I can't believe that my dish... 991 00:46:59,040 --> 00:47:02,400 ..seriously, Jock is raving about it. 992 00:47:03,520 --> 00:47:06,280 JOCK: So, the advantage later in the week 993 00:47:06,280 --> 00:47:07,920 goes to the Favourites. 994 00:47:07,920 --> 00:47:09,680 (APPLAUSE) 995 00:47:09,680 --> 00:47:11,720 (LAUGHTER) 996 00:47:13,000 --> 00:47:15,520 On a day like today, when the competition is this good, 997 00:47:15,520 --> 00:47:19,440 even a small stumble can land you in a pressure test. 998 00:47:19,440 --> 00:47:21,120 If I say your name, 999 00:47:21,120 --> 00:47:22,840 your dish had errors, 1000 00:47:22,840 --> 00:47:26,160 and, unfortunately, that means that you'll be cooking tomorrow. 1001 00:47:26,160 --> 00:47:28,120 From the Fans... 1002 00:47:30,760 --> 00:47:32,160 ..Matt. 1003 00:47:32,160 --> 00:47:33,600 Tahini wasn't your friend today. 1004 00:47:33,600 --> 00:47:36,160 Unfortunately, your pastry was undercooked. 1005 00:47:37,880 --> 00:47:39,240 Daniel. 1006 00:47:39,240 --> 00:47:42,000 Your featured ingredient was nowhere to be found. 1007 00:47:43,000 --> 00:47:44,240 Now on to the Favourites. 1008 00:47:46,040 --> 00:47:48,120 Tommy. 1009 00:47:48,120 --> 00:47:52,320 We know, and I think you know, that that dish didn't work. 1010 00:47:52,320 --> 00:47:56,200 The macadamia was grainy and your flavours didn't quite balance. 1011 00:47:57,880 --> 00:47:59,760 And... 1012 00:47:59,760 --> 00:48:01,440 ..Christina. 1013 00:48:01,440 --> 00:48:06,200 While we commended you and your attempt on the burrata... 1014 00:48:06,200 --> 00:48:07,320 Amazing. (LAUGHS) 1015 00:48:07,320 --> 00:48:10,600 ..the dish just didn't come together the way I think you hoped. 1016 00:48:11,880 --> 00:48:15,080 ANDY: Matt, Daniel, Christina and Tommy... 1017 00:48:15,080 --> 00:48:17,400 ..I'm sorry, but you're in tomorrow's pressure test. 1018 00:48:19,200 --> 00:48:23,080 Time to go home, forget about today, dust it off 1019 00:48:23,080 --> 00:48:25,200 and try and clear your head, 1020 00:48:25,200 --> 00:48:28,480 because tomorrow, you're gonna have to focus 1021 00:48:28,480 --> 00:48:31,640 to save your spot in the competition. 1022 00:48:31,640 --> 00:48:32,640 Thanks, guys. 1023 00:48:32,640 --> 00:48:33,960 We'll see you tomorrow. Thanks. 1024 00:48:33,960 --> 00:48:36,400 (APPLAUSE) JOCK: Well done today. 1025 00:48:39,080 --> 00:48:42,120 VOICEOVER: Tomorrow night on MasterChef Australia... 1026 00:48:42,120 --> 00:48:43,880 DANIEL: 1-in-4 chance in leaving MasterChef today. 1027 00:48:43,880 --> 00:48:45,800 It's always scary when you put it into those odds. 1028 00:48:45,800 --> 00:48:48,600 CHRISTINA: This pressure test does not play to my strengths. 1029 00:48:48,600 --> 00:48:51,160 They'll need to create a work of art... 1030 00:48:51,160 --> 00:48:53,520 TOMMY: It looks like it could be in a museum. 1031 00:48:53,520 --> 00:48:57,280 Oh, wow. Oh! Oh, my God! 1032 00:48:57,280 --> 00:49:01,280 ..or be sent home. 1033 00:49:01,280 --> 00:49:04,280 Captions by Red Bee Media