1 00:00:00,000 --> 00:00:00,080 thank you for joining us. See 2 00:00:00,080 --> 00:00:00,320 thank you for joining us. See you 3 00:00:00,320 --> 00:00:00,440 thank you for joining us. See you 6.30 4 00:00:01,000 --> 00:00:07,040 ANNOUNCER: Previously on MasterChef Australia. 5 00:00:07,040 --> 00:00:08,520 Spice up your love life. 6 00:00:08,520 --> 00:00:12,320 Four teams battled for the best home delivery menu... 7 00:00:12,320 --> 00:00:13,960 Hot dates want hot food! 8 00:00:13,960 --> 00:00:15,640 ..that brought the romance. 9 00:00:15,640 --> 00:00:17,320 WOMAN: Lady and the Tramp, guys? 10 00:00:17,320 --> 00:00:19,680 Meatballs. That's really romantic. 11 00:00:19,680 --> 00:00:22,880 The orange and purple teams nailed the brief... 12 00:00:22,880 --> 00:00:24,920 ANDY: Something that's outside the box 13 00:00:24,920 --> 00:00:27,440 in terms of creative, fun, that you want on a date night. 14 00:00:27,440 --> 00:00:31,040 JOCK: It was cooked so beautifully. It just melted. 15 00:00:31,040 --> 00:00:33,320 ..and they felt the love. 16 00:00:33,320 --> 00:00:34,880 Yes! 17 00:00:34,880 --> 00:00:39,200 Tonight, the pink and teal teams are fighting for survival. 18 00:00:39,200 --> 00:00:40,640 WOMAN: It's really scary to think 19 00:00:40,640 --> 00:00:42,520 that one mistake could be the end of it all. 20 00:00:42,520 --> 00:00:46,560 Who will say goodbye to the MasterChef kitchen? 21 00:00:46,560 --> 00:00:47,840 And later... 22 00:00:47,840 --> 00:00:50,280 I'm going to get some tomatoes. You need some tomatoes? 23 00:00:50,280 --> 00:00:54,800 ..a garden-variety masterclass of the very best kind. 24 00:00:54,800 --> 00:00:56,680 JOCK: Andy and I are going to show you 25 00:00:56,680 --> 00:00:59,080 how to make the most out of the MasterChef garden. 26 00:00:59,080 --> 00:01:01,640 And... MELISSA: They are gorgeous. 27 00:01:01,640 --> 00:01:05,960 ..the secret behind the best pies in Australia. 28 00:01:07,200 --> 00:01:09,080 # 'Cause you're hot, then you're cold 29 00:01:09,080 --> 00:01:10,960 # You're yes, then you're no 30 00:01:10,960 --> 00:01:12,720 # You're in, then you're out 31 00:01:12,720 --> 00:01:14,560 # You're up, then you're down 32 00:01:14,560 --> 00:01:16,400 # You're wrong when it's right 33 00:01:16,400 --> 00:01:18,160 # It's black and it's white 34 00:01:18,160 --> 00:01:19,920 # We fight, we break up 35 00:01:19,920 --> 00:01:21,840 # We kiss, we make up 36 00:01:21,840 --> 00:01:23,640 # You're hot, then you're cold 37 00:01:23,640 --> 00:01:25,480 # You're yes, then you're no 38 00:01:25,480 --> 00:01:27,160 # You're in, then you're out 39 00:01:27,160 --> 00:01:29,040 # You're up, then you're down 40 00:01:29,040 --> 00:01:30,800 # You're wrong when it's right 41 00:01:30,800 --> 00:01:32,720 # It's black and it's white 42 00:01:32,720 --> 00:01:34,560 # We fight, we break up 43 00:01:34,560 --> 00:01:36,880 # We kiss, we make up 44 00:01:36,880 --> 00:01:40,240 # You # You don't really wanna stay, no 45 00:01:40,240 --> 00:01:43,600 # You # But you don't really wanna go-o 46 00:01:43,600 --> 00:01:45,440 # You're hot, then you're cold 47 00:01:45,440 --> 00:01:47,280 # You're yes, then you're no 48 00:01:47,280 --> 00:01:49,040 # You're in, then you're out 49 00:01:49,040 --> 00:01:51,320 # You're up, then you're down. # 50 00:01:59,680 --> 00:02:02,160 Alright. Game face, people. 51 00:02:02,160 --> 00:02:03,280 Let's do it. 52 00:02:09,560 --> 00:02:10,600 Come on. 53 00:02:11,800 --> 00:02:16,520 (APPLAUSE) 54 00:02:17,720 --> 00:02:19,200 Come on, guys. 55 00:02:20,680 --> 00:02:22,680 Shock eliminations are never good. 56 00:02:24,320 --> 00:02:25,960 Because I've been isolating, 57 00:02:25,960 --> 00:02:28,480 I've automatically ended up into this elimination. 58 00:02:29,560 --> 00:02:33,320 So the feeling is quite scary. 59 00:02:35,360 --> 00:02:37,960 The Fans, they are all amazing cooks, 60 00:02:37,960 --> 00:02:40,000 and I can't miss a step today. 61 00:02:41,560 --> 00:02:43,440 Good morning, everyone. 62 00:02:43,440 --> 00:02:45,240 ALL: Morning. 63 00:02:45,240 --> 00:02:47,360 I'm sure you weren't expecting to be standing here 64 00:02:47,360 --> 00:02:49,720 on a Thursday in black aprons, 65 00:02:49,720 --> 00:02:51,800 but you can never predict what's around the corner 66 00:02:51,800 --> 00:02:53,520 in this competition, 67 00:02:53,520 --> 00:02:56,400 and you need to stay ready for anything. 68 00:02:58,440 --> 00:03:02,560 Daniel, decision making is a huge part of getting ahead in MasterChef, 69 00:03:02,560 --> 00:03:04,880 and choosing the right dish for the right challenge 70 00:03:04,880 --> 00:03:05,960 is definitely part of that. 71 00:03:05,960 --> 00:03:08,360 How are you feeling about it today? 72 00:03:08,360 --> 00:03:10,360 Um... Yeah, I mean, you pretty much said it all. 73 00:03:10,360 --> 00:03:12,240 Jock's been going on about it as well. 74 00:03:12,240 --> 00:03:14,600 Like, just make the right decision from the start and... 75 00:03:14,600 --> 00:03:17,920 Jock going on about it every day trying to help. 76 00:03:17,920 --> 00:03:20,480 No, but that's... (ALL LAUGH) 77 00:03:20,480 --> 00:03:21,520 No, like bless him. 78 00:03:21,520 --> 00:03:23,440 It sounds like my old man, like, just beating it into me 79 00:03:23,440 --> 00:03:24,440 until I finally learn it. 80 00:03:24,440 --> 00:03:28,480 That's also what he wanted to hear. (LAUGHS) 81 00:03:28,480 --> 00:03:30,040 I'm trying to be nice! 82 00:03:31,600 --> 00:03:33,320 Yeah, it's becoming quite apparent to me now, 83 00:03:33,320 --> 00:03:36,120 take a little bit longer rather than just panic and make a decision. 84 00:03:36,120 --> 00:03:38,800 It's like that measure twice, cut once... 85 00:03:38,800 --> 00:03:40,080 Exactly right. ..kind of mentality. 86 00:03:40,080 --> 00:03:42,880 So here's hoping you all make very smart choices today, 87 00:03:42,880 --> 00:03:46,440 because the tough reality of today's surprise elimination 88 00:03:46,440 --> 00:03:49,120 is that this will be the last day in the MasterChef kitchen 89 00:03:49,120 --> 00:03:50,680 for one of you. 90 00:03:51,880 --> 00:03:55,160 Do everything that you can to make sure that it's not you. 91 00:03:55,160 --> 00:03:58,200 You can head to your benches. 92 00:03:58,200 --> 00:04:00,560 MAN: Good to hear. (LAUGHS) 93 00:04:03,160 --> 00:04:04,320 Alright. 94 00:04:04,320 --> 00:04:06,800 Underneath the black cloche in front of you 95 00:04:06,800 --> 00:04:09,560 is something that you will need to work with today. 96 00:04:10,960 --> 00:04:13,000 It's going to ask you to make a choice. 97 00:04:13,000 --> 00:04:18,360 And that choice could see you stay or go. 98 00:04:19,840 --> 00:04:21,240 Are you ready to find out what it is? 99 00:04:21,240 --> 00:04:22,640 Yeah. Yeah. 100 00:04:24,120 --> 00:04:25,960 You can lift your cloche now. 101 00:04:28,840 --> 00:04:30,120 What's this? 102 00:04:32,680 --> 00:04:34,120 What's this? 103 00:04:34,120 --> 00:04:38,840 I open the cloche and there's a weird black timer in it. 104 00:04:40,480 --> 00:04:44,240 What you're looking at is 90 minutes. 105 00:04:44,240 --> 00:04:47,320 That 90 minutes is the total time available 106 00:04:47,320 --> 00:04:49,520 for you to cook with today. 107 00:04:49,520 --> 00:04:53,280 That time has to stretch across two rounds. 108 00:04:56,480 --> 00:04:59,360 In round one, you can cook whatever you like, 109 00:04:59,360 --> 00:05:01,400 using however many minutes you like. 110 00:05:02,840 --> 00:05:05,520 But as soon as you finish your dish, stop your timer. 111 00:05:05,520 --> 00:05:07,560 Bring it up the front for tasting. 112 00:05:08,680 --> 00:05:12,720 If you cook one of the best five dishes in round one, you're safe. 113 00:05:12,720 --> 00:05:14,640 You can head up to the gantry. 114 00:05:14,640 --> 00:05:17,280 You want even need another minute of your time. 115 00:05:17,280 --> 00:05:22,080 But if you cook one of the least four impressive dishes in round one, 116 00:05:22,080 --> 00:05:23,680 you will cook in round two... 117 00:05:23,680 --> 00:05:25,360 (EXHALES) 118 00:05:25,360 --> 00:05:28,440 ..and you'll only have the time that you've left yourself on the timer. 119 00:05:28,440 --> 00:05:29,640 That clear? 120 00:05:29,640 --> 00:05:30,760 Yes, chef. 121 00:05:33,480 --> 00:05:35,440 We hope you made the right decision. 122 00:05:38,960 --> 00:05:42,080 The pantry and the garden, 123 00:05:42,080 --> 00:05:43,760 they are all yours. 124 00:05:43,760 --> 00:05:44,920 Good luck. 125 00:05:44,920 --> 00:05:49,520 You can start your timers in three, two, one, now. 126 00:05:49,520 --> 00:05:53,760 (APPLAUSE, SHOUTS OF ENCOURAGEMENT) 127 00:05:57,360 --> 00:05:59,080 Where's the ginger? 128 00:05:59,080 --> 00:06:01,600 There's kind of three ways you can play this. 129 00:06:01,600 --> 00:06:04,600 You could take as much time as you want in the first round 130 00:06:04,600 --> 00:06:06,720 and put up a really banging dish 131 00:06:06,720 --> 00:06:09,440 and hope to God you're not in the second round. 132 00:06:09,440 --> 00:06:11,240 Hey, where are the shiitake mushrooms? 133 00:06:11,240 --> 00:06:13,440 Or you could split the time evenly. 134 00:06:13,440 --> 00:06:15,000 Ginger. I think that's everything. 135 00:06:15,000 --> 00:06:18,720 But I'm leaning towards banging out a dish 136 00:06:18,720 --> 00:06:21,800 that's going to have maximum flavour in a short amount of time 137 00:06:21,800 --> 00:06:24,120 and really hope that that ticks all the boxes 138 00:06:24,120 --> 00:06:25,280 and keeps me safe from round two. 139 00:06:25,280 --> 00:06:27,280 Sago. 140 00:06:27,280 --> 00:06:31,400 For this first round, I think I'm going to give myself 60 minutes. 141 00:06:31,400 --> 00:06:34,000 Let's go all-in at the beginning, 142 00:06:34,000 --> 00:06:37,440 and, yeah, make a dish that I'm not going to regret. 143 00:06:37,440 --> 00:06:42,720 It's a dessert version of a melon and sago, 144 00:06:42,720 --> 00:06:45,000 and I'm putting a Malaysian twist on it 145 00:06:45,000 --> 00:06:47,280 with a bit of pandan and coconut. 146 00:06:47,280 --> 00:06:49,320 I'm hoping it'll be a knockout. 147 00:06:49,320 --> 00:06:51,200 So this is...this is all in for me. 148 00:06:54,000 --> 00:06:56,360 I am doing a quick cook to start. 149 00:06:56,360 --> 00:06:59,520 I'm doing a salted watermelon and tuna tartare. 150 00:07:00,600 --> 00:07:03,160 If I can get done in half an hour, I'll be happy. 151 00:07:03,160 --> 00:07:05,320 ALDO: Just got a few prawns. 152 00:07:06,400 --> 00:07:09,840 Um, today I'm cooking a Caribbean prawn curry 153 00:07:09,840 --> 00:07:15,200 with pineapple salsa and a fried bread. 154 00:07:16,240 --> 00:07:20,160 I'm going to deglaze those prawn heads 155 00:07:20,160 --> 00:07:23,080 to make a really rich curry base. 156 00:07:23,080 --> 00:07:26,080 This is a dish that is from my grandmother. 157 00:07:26,080 --> 00:07:31,600 You know, I can put a smile into the judges' faces with this dish. 158 00:07:31,600 --> 00:07:34,960 It just makes me feel so happy when I cook this dish. 159 00:07:34,960 --> 00:07:36,520 It's just delicious. 160 00:07:36,520 --> 00:07:40,520 My strategy today is to make sure I make a really good dish 161 00:07:40,520 --> 00:07:41,680 in 60 minutes. 162 00:07:41,680 --> 00:07:42,720 MAN: Go, Keyma. 163 00:07:42,720 --> 00:07:44,680 I'm putting everything into round one. 164 00:07:44,680 --> 00:07:45,920 I'm not thinking about round two. 165 00:07:45,920 --> 00:07:47,760 I'm thinking about going to the gantry in round two. 166 00:07:50,320 --> 00:07:52,200 I love this challenge. Yeah, this is a good one. 167 00:07:52,200 --> 00:07:53,720 Two rounds, 90 minutes. 168 00:07:53,720 --> 00:07:55,600 They've got to make smart decisions. 169 00:07:55,600 --> 00:07:57,880 We've been hammering about it for weeks now. Yeah. 170 00:07:57,880 --> 00:08:00,720 Today's the day where we actually see if they've been listening. 171 00:08:00,720 --> 00:08:02,360 If they're an intuitive, quick cook, 172 00:08:02,360 --> 00:08:04,720 then I think if that's producing your best food, 173 00:08:04,720 --> 00:08:05,960 you should do a quick cook 174 00:08:05,960 --> 00:08:08,280 and then hopefully you don't have to use the rest of your time. 175 00:08:08,280 --> 00:08:09,960 They have to play to their strengths. 176 00:08:09,960 --> 00:08:12,320 That's it. Yeah, definitely. 177 00:08:16,880 --> 00:08:19,040 Hey, Montana. Hello, Mel. 178 00:08:19,040 --> 00:08:21,320 Firstly, what's the dish? And then what's the strategy? 179 00:08:21,320 --> 00:08:25,160 So I'm going to do a, like, sesame crusted tuna loin, 180 00:08:25,160 --> 00:08:27,680 just sort of seared, still raw in the middle, 181 00:08:27,680 --> 00:08:28,880 avo wasabi puree, 182 00:08:28,880 --> 00:08:30,600 and then just like a little reduction 183 00:08:30,600 --> 00:08:32,840 of some soy, mirin, ginger, garlic. 184 00:08:32,840 --> 00:08:34,040 How long are you using? 185 00:08:34,040 --> 00:08:38,280 I'm going to do a quick cook today, so I'm hoping for under 20 minutes. 186 00:08:38,280 --> 00:08:41,400 I definitely want to hedge my bets in case I'm in that second round. 187 00:08:41,400 --> 00:08:44,160 You said 20 minutes you're expecting to spend on this dish? 188 00:08:44,160 --> 00:08:46,120 Um...hopefully. 189 00:08:46,120 --> 00:08:49,400 OK, well, you've had eight, so just to use the time well 190 00:08:49,400 --> 00:08:50,600 and use as little of it as you can. 191 00:08:50,600 --> 00:08:51,720 Yeah. Thank you, Mel. 192 00:08:53,360 --> 00:08:55,560 MAN: Montana is going to be finished first, I reckon. 193 00:08:55,560 --> 00:08:57,640 Yeah, it's... 194 00:08:59,320 --> 00:09:01,520 I'm sweating my ass off. 195 00:09:01,520 --> 00:09:03,160 MAN: Go, Dan. MAN: Go, Dan. Come on. 196 00:09:03,160 --> 00:09:05,040 Daniel. Yes? 197 00:09:05,040 --> 00:09:07,040 How's the decision making going? 198 00:09:07,040 --> 00:09:08,480 I'm going to go with my gut. OK. 199 00:09:08,480 --> 00:09:09,880 What's your gut telling you? 200 00:09:09,880 --> 00:09:12,160 I'm just going to go for a quick cook for the start. 201 00:09:12,160 --> 00:09:14,400 And I'm going to do some nice grilled... 202 00:09:14,400 --> 00:09:18,440 ..well, some fire-grilled snapper wings for the time. 203 00:09:18,440 --> 00:09:19,760 So I'm going to get them nice and crispy. 204 00:09:19,760 --> 00:09:21,640 But I'm gonna have it with, like, a nice, spicy salsa 205 00:09:21,640 --> 00:09:25,200 with some fire, like, some grilled, like some, charred cherry tomatoes. 206 00:09:25,200 --> 00:09:27,200 Take a... Take a... Take a breath. 207 00:09:27,200 --> 00:09:29,920 Talk to me about when you say a nice spicy sort of salad, 208 00:09:29,920 --> 00:09:31,920 what sort of flavour profile are we looking at? 209 00:09:31,920 --> 00:09:33,160 So it's going to have some charred... 210 00:09:33,160 --> 00:09:35,080 It's going to be a real charred, smoky sort of thing. 211 00:09:35,080 --> 00:09:37,960 But it's going to have a bit of habaneros and cherry tomatoes. 212 00:09:37,960 --> 00:09:40,080 And hopefully I've got a nice crisp on the...on the fish skin, 213 00:09:40,080 --> 00:09:41,240 which will be beautiful. 214 00:09:41,240 --> 00:09:43,240 Just don't forget, taste everything at the end, 215 00:09:43,240 --> 00:09:45,160 and make sure it's as balanced as you can make it. 216 00:09:45,160 --> 00:09:46,680 Yes. Thank you, Mel. 217 00:09:46,680 --> 00:09:47,840 For the spicy salsa, 218 00:09:47,840 --> 00:09:49,720 normally the way I do this is 219 00:09:49,720 --> 00:09:52,560 I'd love to put these chilies on a hibachi, get a nice char on it, 220 00:09:52,560 --> 00:09:55,680 but I only want to spend 30 minutes in this cook, 221 00:09:55,680 --> 00:09:59,560 so instead I throw them under the grill and char them that way. 222 00:09:59,560 --> 00:10:00,560 MAN: Go, Dan. 223 00:10:00,560 --> 00:10:02,640 Then next thing I do is I get to work on my fish wings. 224 00:10:02,640 --> 00:10:04,160 MAN: Wow. Red emperor. Beautiful. 225 00:10:05,600 --> 00:10:06,720 MAN: Come on, mate. 226 00:10:10,560 --> 00:10:12,120 Harry's got a lot of ingredients too. 227 00:10:12,120 --> 00:10:14,240 A lot of ingredients. Is that for two cooks or one? 228 00:10:14,240 --> 00:10:18,000 I'm going to do a little play on the little springtime dish. 229 00:10:18,000 --> 00:10:19,800 So I'm going to do cauliflower and apple. 230 00:10:19,800 --> 00:10:21,640 Just for this one? 231 00:10:21,640 --> 00:10:24,320 Trying to get lots of flavour in there. 232 00:10:24,320 --> 00:10:26,720 I want to get it out in, like, 30 minutes. 233 00:10:28,320 --> 00:10:31,080 I want to make sure that if I, heaven forbid, 234 00:10:31,080 --> 00:10:32,800 have to go into the second round, 235 00:10:32,800 --> 00:10:35,160 I've got enough time to really pack flavour into something 236 00:10:35,160 --> 00:10:37,360 and I'm not rushing too much. 237 00:10:37,360 --> 00:10:39,880 I think it could be doable if I keep up this pace, 238 00:10:39,880 --> 00:10:41,440 but I just need to keep motoring. 239 00:10:41,440 --> 00:10:45,280 My puree is on the go and my apple juice is reducing 240 00:10:45,280 --> 00:10:47,640 from my green apple dressing. 241 00:10:47,640 --> 00:10:48,920 MAN: Go, Harry. 242 00:10:48,920 --> 00:10:51,440 I need to move on to prepping all my cauliflower elements. 243 00:10:51,440 --> 00:10:57,000 There'll be some sliced and charred, just plain white cauliflower. 244 00:10:57,000 --> 00:10:59,320 Some pickled purple cauliflower. 245 00:11:00,600 --> 00:11:02,640 WOMAN: Go, Harry. Smash it, baby. 246 00:11:02,640 --> 00:11:04,400 Today's all about time, 247 00:11:04,400 --> 00:11:06,960 and you've already had 15 minutes. 248 00:11:06,960 --> 00:11:09,120 (CLAPPING, SHOUTS OF ENCOURAGEMENT) 249 00:11:19,840 --> 00:11:22,840 So my strategy today is to cook mapo tofu, 250 00:11:22,840 --> 00:11:27,400 which is something I can do with my eyes blindfolded. 251 00:11:27,400 --> 00:11:29,360 I know I can make it fast. 252 00:11:29,360 --> 00:11:31,000 MAN: Go, Jenn. WOMAN: Go, Jenn. 253 00:11:31,000 --> 00:11:36,240 Mapo tofu essentially is a tofu dish that's got ground pork 254 00:11:36,240 --> 00:11:38,200 and it's a big stir-fry. 255 00:11:39,440 --> 00:11:40,680 JOCK: How are you going, Jenn? 256 00:11:40,680 --> 00:11:42,720 Hello. Good, thank you. Smelling good over here. 257 00:11:42,720 --> 00:11:44,800 What are you cooking? I'm making mapo tofu. 258 00:11:44,800 --> 00:11:48,320 Yeah? I cooked it before with restrictions. 259 00:11:48,320 --> 00:11:49,800 This time, I have no restrictions. 260 00:11:49,800 --> 00:11:51,600 How long are you going to take? Well, you do. 261 00:11:51,600 --> 00:11:54,760 Well, yeah, but in terms of ingredient restrictions. 262 00:11:54,760 --> 00:11:55,880 Very true. 263 00:11:55,880 --> 00:11:57,560 I'm going to incorporate everything I've learnt 264 00:11:57,560 --> 00:12:00,320 to make it a really bombtastic mapo tofu. 265 00:12:00,320 --> 00:12:01,880 How long are you going to take roughly? 266 00:12:01,880 --> 00:12:03,920 I'm hoping 30 minutes. Just 30 minutes? 267 00:12:03,920 --> 00:12:06,160 You reckon you can get this done in 30 minutes? 268 00:12:06,160 --> 00:12:07,320 I'm hoping. 269 00:12:07,320 --> 00:12:09,160 40 minutes, maybe. Well, you know what? 270 00:12:09,160 --> 00:12:12,040 You've already used half of that 30 minutes. 271 00:12:12,040 --> 00:12:14,080 See ya. Definitely. 272 00:12:14,080 --> 00:12:17,320 I want to make sure this is the absolutely best version 273 00:12:17,320 --> 00:12:19,480 mapo tofu can ever be. 274 00:12:19,480 --> 00:12:21,040 WOMAN: Smells really good. 275 00:12:22,480 --> 00:12:24,200 MAN: Yeah, it does smell good. 276 00:12:27,240 --> 00:12:29,520 I'm excited about what I'm cooking today, 277 00:12:29,520 --> 00:12:32,760 but I'm also pushing the boundaries of what I normally do. 278 00:12:32,760 --> 00:12:34,800 Tommy. Yo, what up? 279 00:12:34,800 --> 00:12:36,640 How are you, mate? (LAUGHS) 280 00:12:36,640 --> 00:12:38,840 I'm good, man. How are you guys? What are you cooking? 281 00:12:38,840 --> 00:12:42,240 I've got this dish that I've been working on that I freaking love. 282 00:12:42,240 --> 00:12:44,200 It's going to be, like, crudo style 283 00:12:44,200 --> 00:12:46,240 with some buttermilk, sour cream, nuoc cham. 284 00:12:46,240 --> 00:12:47,800 Yeah. Just to base the bottom of it. 285 00:12:50,600 --> 00:12:55,320 I actually thought you would go just traditional Vietnamese. 286 00:12:55,320 --> 00:12:57,760 Yeah. Like, blow us away. 287 00:12:57,760 --> 00:12:59,080 Yeah. In your comfort zone. 288 00:12:59,080 --> 00:13:00,080 Yeah. 289 00:13:00,080 --> 00:13:01,640 But this is kind of different. 290 00:13:01,640 --> 00:13:02,640 Yeah, yeah. 291 00:13:02,640 --> 00:13:04,920 But, like, you know, I want to show my growth, you know, evolution. 292 00:13:04,920 --> 00:13:07,480 And I just love this dish so much because it... 293 00:13:07,480 --> 00:13:09,920 ..it really shows that I've evolved in the competition, 294 00:13:09,920 --> 00:13:11,320 and it's just, like, 295 00:13:11,320 --> 00:13:14,600 cool to taste these kind of flavours in a different context. 296 00:13:14,600 --> 00:13:16,400 Good luck, mate. No worries. 297 00:13:16,400 --> 00:13:21,520 I'm pushing the boundaries of what I normally do, and that's risky. 298 00:13:22,760 --> 00:13:25,320 I really hope that my risk pays off today. 299 00:13:40,880 --> 00:13:43,360 ALDO: Come on, Harry. Go, Keyma. 300 00:13:43,360 --> 00:13:44,840 Come on, mate. 301 00:13:47,480 --> 00:13:48,800 MELANIE: In the MasterChef kitchen, 302 00:13:48,800 --> 00:13:51,960 every split-second decision you make is really important. 303 00:13:53,880 --> 00:13:55,360 We don't have a lot of time. 304 00:13:55,360 --> 00:13:56,520 MAN: Come on, Melanie. 305 00:13:56,520 --> 00:13:59,240 (MUTTERS) 306 00:13:59,240 --> 00:14:01,000 For today's shock elimination, 307 00:14:01,000 --> 00:14:03,240 we have to think a little bit strategically. 308 00:14:03,240 --> 00:14:04,640 It's really freaking me out. 309 00:14:04,640 --> 00:14:06,680 # Melanie... # Hi, guys. 310 00:14:06,680 --> 00:14:08,480 How are you doing? Good. 311 00:14:08,480 --> 00:14:09,880 What are you cooking? Dumplings. 312 00:14:09,880 --> 00:14:11,360 Dumplings? I'm doing... Kind of. 313 00:14:11,360 --> 00:14:14,400 It's like Japanese flavours, but in more like a wonton soup situation. 314 00:14:14,400 --> 00:14:16,080 Ooh, OK. Wonton soup. 315 00:14:16,080 --> 00:14:17,360 Tell us about the flavours. 316 00:14:17,360 --> 00:14:21,840 So I've got a katsuobushi, kombu shiitake broth coming along. 317 00:14:21,840 --> 00:14:24,320 In here I've got almost like a gyoza kind of filling. 318 00:14:24,320 --> 00:14:26,400 Pork, spring onion, garlic, ginger, all the good stuff. 319 00:14:26,400 --> 00:14:28,160 I've got my dough there already. 320 00:14:28,160 --> 00:14:31,320 And, um...that's... That's it. 321 00:14:31,320 --> 00:14:32,440 Gluten free. 322 00:14:32,440 --> 00:14:36,600 Ah, how long out of your 90 minutes are you going to take for this dish? 323 00:14:36,600 --> 00:14:38,480 I'm hoping 30 to 35. 324 00:14:38,480 --> 00:14:40,440 Are you thinking that you'll be in round two? 325 00:14:40,440 --> 00:14:42,000 Is that why you're leaving so much time? 326 00:14:42,000 --> 00:14:43,960 No, I'm just being smart, Jock. 327 00:14:43,960 --> 00:14:46,800 Well, I think you should be smart by just nailing this. 328 00:14:46,800 --> 00:14:48,320 Well, that's the plan. Do you know what I mean? 329 00:14:48,320 --> 00:14:50,520 Because if you go into this and you're like, 330 00:14:50,520 --> 00:14:52,840 "Yeah, I've got a good idea, but I'm going to rush it 331 00:14:52,840 --> 00:14:53,880 "because I need 60 minutes 332 00:14:53,880 --> 00:14:56,800 "for the dish that I haven't really thought about yet in round two..." 333 00:14:56,800 --> 00:14:58,600 If I'm in round two I'll be making choux pastry 334 00:14:58,600 --> 00:15:00,520 and I know that's a 60-minute cook. 335 00:15:02,120 --> 00:15:04,360 OK. So you have thought about round two? 336 00:15:04,360 --> 00:15:06,520 Thought about it insofar as I'll need 60 minutes. OK. 337 00:15:06,520 --> 00:15:07,880 Good luck. Thank you. 338 00:15:09,880 --> 00:15:11,480 JULIE: Go, Mel. 339 00:15:15,720 --> 00:15:17,960 Some interesting dishes out there. 340 00:15:17,960 --> 00:15:21,080 Keyma is doing a Caribbean prawn curry. 341 00:15:21,080 --> 00:15:23,360 How long is she taking? She's taking 60 minutes. 342 00:15:23,360 --> 00:15:25,480 And she's confident that this is going to... 343 00:15:25,480 --> 00:15:27,400 Doesn't leave much time. ..keep her out of round two. 344 00:15:27,400 --> 00:15:28,960 Here's hoping that that's true. 345 00:15:28,960 --> 00:15:31,400 On the opposite, Montana is actually doing a very quick cook. 346 00:15:31,400 --> 00:15:37,840 She's doing sear-crusted tuna, an avocado, wasabi kind of crema. 347 00:15:37,840 --> 00:15:39,080 Oh, good Lord. 348 00:15:39,080 --> 00:15:41,040 It's, like... It's... We've had... 349 00:15:41,040 --> 00:15:43,560 Sounds like early '90s nostalgia. Yeah. 350 00:15:43,560 --> 00:15:46,840 If you dip your toe in nostalgia it's going to want to be good. 351 00:15:46,840 --> 00:15:48,560 Yeah. Exactly. 352 00:15:48,560 --> 00:15:51,160 Who are you worried about up the back? 353 00:15:51,160 --> 00:15:53,160 Look, Melanie is a bit of a weird funk. 354 00:15:53,160 --> 00:15:56,600 I think that the reason that she's hustling so hard, 355 00:15:56,600 --> 00:15:57,960 she's in that bit of a funk, 356 00:15:57,960 --> 00:16:00,600 is because she's already said, "I'm going to do choux in round two." 357 00:16:00,600 --> 00:16:03,760 And I think she needs 60 minutes for the choux in round two. 358 00:16:03,760 --> 00:16:06,800 So she's basically decided, "If I'm doing choux in round two, 359 00:16:06,800 --> 00:16:08,800 "I need to get this thing done in 30 minutes," 360 00:16:08,800 --> 00:16:10,720 which could be her demise. 361 00:16:12,400 --> 00:16:15,760 Tommy is doing something, a dish he's been working on for a while. 362 00:16:15,760 --> 00:16:17,720 He's talking about I think a dill oil. 363 00:16:17,720 --> 00:16:19,400 There's a raw, crude oil. 364 00:16:19,400 --> 00:16:21,320 There's a buttermilk something. Yeah, buttermilk. 365 00:16:21,320 --> 00:16:22,800 Because Andy was like, "Are you going to... 366 00:16:22,800 --> 00:16:24,480 "I thought you would hit us with, like, you know, 367 00:16:24,480 --> 00:16:27,560 "full-on Vietnamese flavours, things that we love and remember. 368 00:16:27,560 --> 00:16:29,160 Yeah. He's not. 369 00:16:29,160 --> 00:16:32,560 He's doing the dish he hasn't really finished yet. 370 00:16:32,560 --> 00:16:35,080 I just think it was a perfect opportunity 371 00:16:35,080 --> 00:16:37,720 for him to cook a quick dish that he knows he can pound flavour in, 372 00:16:37,720 --> 00:16:40,920 he knows that we love that style of food, and get upstairs. 373 00:16:44,800 --> 00:16:46,880 WOMAN: Wonder if anyone's going to be close to finishing. 374 00:16:48,040 --> 00:16:49,320 ALDO: Montana, probably. 375 00:16:50,360 --> 00:16:51,760 MONTANA: 25 minutes has passed. 376 00:16:51,760 --> 00:16:55,200 I wanted to get this tuna dish done in 20 minutes, 377 00:16:55,200 --> 00:16:58,000 but now I'm just rushing to get this finished 378 00:16:58,000 --> 00:16:59,240 before that 30-minute mark. 379 00:16:59,240 --> 00:17:01,520 This is absolutely hectic. 380 00:17:01,520 --> 00:17:04,640 I'm just doing a smear of the avocado puree, 381 00:17:04,640 --> 00:17:07,160 finishing it with my tuna... 382 00:17:08,520 --> 00:17:09,960 ..and then just a little bit of my dressing. 383 00:17:11,120 --> 00:17:13,440 All done. Alright, Montana's done. 384 00:17:13,440 --> 00:17:16,280 Good work, Montana. Well done. Go, Montana. 385 00:17:16,280 --> 00:17:18,640 (APPLAUSE) (SIGHS) 386 00:17:24,520 --> 00:17:26,280 Montana. What have you cooked? 387 00:17:26,280 --> 00:17:29,920 It is a sesame crusted tuna with an avo puree 388 00:17:29,920 --> 00:17:31,880 and a soy mirin dressing glaze. 389 00:17:31,880 --> 00:17:33,600 And how many minutes does use? 390 00:17:33,600 --> 00:17:34,680 27 minutes. 391 00:17:34,680 --> 00:17:35,720 Confident? 392 00:17:35,720 --> 00:17:38,280 If it's packed full of flavour, if it's all executed well, 393 00:17:38,280 --> 00:17:41,880 then fingers crossed it keeps me in that top five, so... 394 00:17:52,880 --> 00:17:54,320 OK, Montana. 395 00:17:54,320 --> 00:17:57,560 I think it's a decent 30-minute dish. 396 00:17:57,560 --> 00:18:00,600 There's a lot of that avo puree on there, which kind of takes... 397 00:18:00,600 --> 00:18:01,640 That was an accident. 398 00:18:01,640 --> 00:18:04,120 ..everything to a bit of, like, heaviness land. 399 00:18:04,120 --> 00:18:06,640 Montana, I feel like this is a safe dish, 400 00:18:06,640 --> 00:18:09,800 but on a day like today, I don't know if safe is going to cut it. 401 00:18:09,800 --> 00:18:12,880 We'll have to see what happens with everyone else. Yeah. 402 00:18:12,880 --> 00:18:14,320 Thanks, Montana. Thank you. 403 00:18:16,440 --> 00:18:17,920 It's 30 minutes down. 404 00:18:17,920 --> 00:18:20,320 That means you've only got 60 minutes left on your clock. 405 00:18:20,320 --> 00:18:21,400 Let's go! 406 00:18:21,400 --> 00:18:23,680 (CLAPPING) Come on, guys. Come on. Go, Keyma. 407 00:18:25,480 --> 00:18:26,600 MINDY: Jenn! 408 00:18:26,600 --> 00:18:28,720 I can smell it up here, girlfriend. 409 00:18:28,720 --> 00:18:31,760 JENN: I'm glad. It's great. 410 00:18:31,760 --> 00:18:34,480 I definitely feel very confident today about my mapo tofu. 411 00:18:34,480 --> 00:18:36,200 Like, it's really yummy. 412 00:18:36,200 --> 00:18:37,840 This is sick. 413 00:18:37,840 --> 00:18:39,920 Like, tooting my own horn here, 414 00:18:39,920 --> 00:18:41,960 but this is going to be my signature dish. 415 00:18:41,960 --> 00:18:45,600 But the clock is ticking. It hasn't slowed down. 416 00:18:45,600 --> 00:18:49,160 And I'm trying to work as quickly as I can to finish it off. 417 00:18:53,720 --> 00:18:55,880 That looks unreal, Matt. 418 00:18:55,880 --> 00:18:57,960 (CLAPPING, SHOUTS OF ENCOURAGEMENT) 419 00:18:57,960 --> 00:18:59,840 And Matt is done! 420 00:19:02,960 --> 00:19:04,000 OK, Matt. 421 00:19:04,000 --> 00:19:06,520 You took 32 minutes to make...? 422 00:19:06,520 --> 00:19:09,080 MATT: A salted watermelon and tuna tartare. 423 00:19:11,720 --> 00:19:14,520 KEYMA: Everyone starts taking dishes to the judges 424 00:19:14,520 --> 00:19:17,360 and I'm still cooking my prawn curry. 425 00:19:20,400 --> 00:19:21,680 I'm doubting myself 426 00:19:21,680 --> 00:19:25,240 whether it was the best strategy to take an hour to do this. 427 00:19:25,240 --> 00:19:27,440 But I have to keep going. 428 00:19:27,440 --> 00:19:28,840 Matt, love the chips. 429 00:19:28,840 --> 00:19:30,280 They're a bit on the salty side, though. 430 00:19:30,280 --> 00:19:33,080 Like you've fully loaded them with salt 431 00:19:33,080 --> 00:19:35,000 and you're not getting the beauty of the fish. 432 00:19:35,000 --> 00:19:37,760 You're not getting the beauty of the watermelon either. 433 00:19:37,760 --> 00:19:39,640 We'll wait and see what happens. You might be lucky. 434 00:19:39,640 --> 00:19:41,400 There might be some disasters out there. 435 00:19:41,400 --> 00:19:42,920 Thank you, anyway. 436 00:19:44,960 --> 00:19:46,080 ALDO: Come on, Dan. 437 00:19:47,760 --> 00:19:49,200 Go, Tommy. 438 00:19:49,200 --> 00:19:50,760 MAN: Come on, mate. 439 00:19:50,760 --> 00:19:52,000 Go, Harry. 440 00:19:52,000 --> 00:19:53,800 WOMAN: Go, Jen. 441 00:20:02,400 --> 00:20:04,080 JENN: I'm done. 442 00:20:04,080 --> 00:20:06,360 Jenn's done! And Jenn is done! 443 00:20:06,360 --> 00:20:07,720 ANDY: Mapo tofu done. 444 00:20:08,840 --> 00:20:10,480 Ooh. 445 00:20:11,760 --> 00:20:13,120 I can smell what this is, 446 00:20:13,120 --> 00:20:15,000 but why don't you go ahead and tell us what you've made? 447 00:20:15,000 --> 00:20:16,880 I've made mapo tofu today. 448 00:20:18,520 --> 00:20:20,080 Yeah, I actually want to eat that. 449 00:20:20,080 --> 00:20:21,880 WOMAN: That looks delicious. I'm salivating. 450 00:20:22,880 --> 00:20:27,160 I make this quite often at home for my family. They love it. 451 00:20:27,160 --> 00:20:30,680 But they always told me it's not it's not cool enough for MasterChef. 452 00:20:30,680 --> 00:20:32,440 Mapo tofu is so cool. 453 00:20:32,440 --> 00:20:34,920 It is the coolest. One of the coolest. 454 00:20:34,920 --> 00:20:37,320 Sorry, family. (LAUGHS) 455 00:20:37,320 --> 00:20:39,640 Ah, I'd be all in for the family dinner 456 00:20:39,640 --> 00:20:43,600 because the mapo tofu itself is, like, so cool, 457 00:20:43,600 --> 00:20:45,400 so delicious and so cool. 458 00:20:45,400 --> 00:20:48,000 You've nailed that component. I've got two things. 459 00:20:48,000 --> 00:20:49,280 Yes. 460 00:20:49,280 --> 00:20:51,560 The rice is really gluggy down the bottom. 461 00:20:51,560 --> 00:20:53,520 OK. It's not light and fluffy. 462 00:20:53,520 --> 00:20:56,720 And did you wash your coriander? Because I got grit. 463 00:20:58,240 --> 00:21:00,560 Thanks, Jenn. Thank you very much. Thank you. 464 00:21:00,560 --> 00:21:03,520 (CLAPPING) 465 00:21:04,520 --> 00:21:05,560 MAN: I like what Dan's doing. 466 00:21:05,560 --> 00:21:07,920 It'd be better if had hibachi but I like what he's doing. 467 00:21:08,920 --> 00:21:11,880 I'm halfway through cooking my fish wings on the pan. 468 00:21:11,880 --> 00:21:13,320 I think it's going to be delicious. 469 00:21:13,320 --> 00:21:16,400 I just know that the flavour is so much better from the hibachi. 470 00:21:16,400 --> 00:21:18,680 But all I'm thinking about is 471 00:21:18,680 --> 00:21:21,040 what is going to be strategically right here. 472 00:21:21,040 --> 00:21:23,200 What's going to pay off for me? 473 00:21:23,200 --> 00:21:25,920 I'm umming and ahhing so much right now, thinking, 474 00:21:25,920 --> 00:21:29,520 do I go with the time or do I go with the flavour? 475 00:21:39,480 --> 00:21:42,440 So I'm really having an internal battle right now. 476 00:21:42,440 --> 00:21:47,000 I'm thinking, do I go with the time or do I go with the flavour? 477 00:21:47,000 --> 00:21:48,520 I've gone over the time that I wanted to, 478 00:21:48,520 --> 00:21:50,800 but it's going to make sure everything's the way I want it. 479 00:21:50,800 --> 00:21:55,360 I just know the hibachi is the whole experience that I'm after. 480 00:21:55,360 --> 00:21:57,640 I want that char and that smoke. 481 00:21:59,160 --> 00:22:00,680 I just bite the bullet. 482 00:22:00,680 --> 00:22:02,480 It's OK? 483 00:22:02,480 --> 00:22:04,240 Yeah, it's like...it's hot. (LAUGHS) 484 00:22:04,240 --> 00:22:05,480 Good. It's good. 485 00:22:05,480 --> 00:22:07,360 Just enough smokiness, because I've got this now. 486 00:22:07,360 --> 00:22:10,600 I wasn't going to have the hibachi, so... That went so quick, man. 487 00:22:10,600 --> 00:22:11,960 And now I'm getting really excited 488 00:22:11,960 --> 00:22:13,720 because I know this is going to be really yummy. 489 00:22:14,720 --> 00:22:17,560 I just need to gun it because the clock is ticking 490 00:22:17,560 --> 00:22:19,160 and it's breathing down my neck. 491 00:22:22,640 --> 00:22:24,720 Right now, I'm just getting all the little purple florets 492 00:22:24,720 --> 00:22:27,320 of cauliflower and they're going into a pickle. 493 00:22:27,320 --> 00:22:29,920 I'm making an apple and cauliflower dish. 494 00:22:29,920 --> 00:22:32,360 30 minutes is definitely out the window now. 495 00:22:32,360 --> 00:22:35,280 I need to just focus on making this dish perfect. 496 00:22:35,280 --> 00:22:37,640 I would love to stay out of round two, 497 00:22:37,640 --> 00:22:39,800 so I really want to not get fazed by the fact 498 00:22:39,800 --> 00:22:41,480 that some other people have already finished 499 00:22:41,480 --> 00:22:43,880 and just keep powering through with what I know tastes good. 500 00:22:43,880 --> 00:22:47,280 I'm 10 minutes over what I thought I was going to be using for this cook. 501 00:22:47,280 --> 00:22:48,960 But that's alright at this point, 502 00:22:48,960 --> 00:22:51,800 because I'm almost at the point where I'm going to start plating. 503 00:22:51,800 --> 00:22:54,480 So I just need to prep these scallops 504 00:22:54,480 --> 00:22:56,680 and taste everything together. 505 00:23:00,360 --> 00:23:03,800 Dan, get your ass up there now, mate. Seriously. Get your timer. 506 00:23:03,800 --> 00:23:05,560 You don't need to finesse. Just go. 507 00:23:05,560 --> 00:23:09,000 I'm past the 30 minutes that I originally didn't want to go over, 508 00:23:09,000 --> 00:23:10,880 so now I'm just, like, panicking. 509 00:23:10,880 --> 00:23:11,880 Come on, then. 510 00:23:11,880 --> 00:23:13,280 I don't want to go any further. 511 00:23:13,280 --> 00:23:14,920 I don't want to take it to 40 minutes 512 00:23:14,920 --> 00:23:17,360 and give myself less in round two if I need to. 513 00:23:17,360 --> 00:23:19,880 So I'm just like trying to get everything done, finish it off, 514 00:23:19,880 --> 00:23:21,440 and hit that timer as soon as possible. 515 00:23:22,520 --> 00:23:25,080 Yes, good work. Yeah! 516 00:23:25,080 --> 00:23:26,480 Yes! Nice. 517 00:23:26,480 --> 00:23:28,400 And Daniel is done. 518 00:23:28,400 --> 00:23:29,840 (CHEERING) 519 00:23:34,360 --> 00:23:37,400 Daniel, you hit the timer at 34 minutes. 520 00:23:37,400 --> 00:23:39,400 Yep. What did you make? 521 00:23:39,400 --> 00:23:42,760 I made ocean spare ribs with a charred chilli tomato salsa. 522 00:23:47,160 --> 00:23:49,120 That's mine. That's Andy's. 523 00:23:49,120 --> 00:23:50,960 Yeah, that's... And Andy's is... 524 00:23:50,960 --> 00:23:53,160 ANDY: Daniel. 525 00:23:53,160 --> 00:23:55,720 The tomato salsa is epic. Thank you. 526 00:23:55,720 --> 00:23:58,160 Like, it's really well done. 527 00:23:58,160 --> 00:23:59,560 Mine's raw as well. 528 00:24:00,840 --> 00:24:05,800 I think it doesn't matter how good that tomato salsa is, 529 00:24:05,800 --> 00:24:07,920 my wing was perfect. 530 00:24:07,920 --> 00:24:09,800 Mel's? Not so much. 531 00:24:09,800 --> 00:24:11,320 Jock's? 532 00:24:11,320 --> 00:24:13,040 Not so much. They're both raw. 533 00:24:13,040 --> 00:24:14,120 Yeah. 534 00:24:15,880 --> 00:24:19,680 That, my friend, is going to put you in danger today. 535 00:24:19,680 --> 00:24:22,480 And if you'd just spent another five to seven minutes, 536 00:24:22,480 --> 00:24:24,920 this might be a very, very different result. 537 00:24:24,920 --> 00:24:26,600 Alright. No worries. Thank you. 538 00:24:27,720 --> 00:24:28,840 Come on, mate. 539 00:24:28,840 --> 00:24:31,400 (GROANS, LAUGHS) 540 00:24:31,400 --> 00:24:33,680 So, none of them are safe yet. 541 00:24:33,680 --> 00:24:35,400 None of them are safe. None. 542 00:24:35,400 --> 00:24:37,120 In round one, 543 00:24:37,120 --> 00:24:40,520 the plan was always to just use 30 minutes, 544 00:24:40,520 --> 00:24:43,920 but I've used seven minutes more than I wanted to. 545 00:24:43,920 --> 00:24:46,640 If I'm in round two, my backup plan was to do choux pastry, 546 00:24:46,640 --> 00:24:48,640 but I can't do that in 53 minutes. 547 00:24:48,640 --> 00:24:50,840 I think it's ready, so I'm basically ready to plate up. 548 00:24:50,840 --> 00:24:53,320 This dish has to save me from round two now. 549 00:24:53,320 --> 00:24:54,400 And I'm done. 550 00:24:54,400 --> 00:24:57,120 JOCK: Melanie's finished. Well done. 551 00:24:57,120 --> 00:24:58,480 ANDY: Yeah, Melanie. 552 00:24:58,480 --> 00:25:00,240 I never feel super confident, 553 00:25:00,240 --> 00:25:01,960 but whether it'll keep me safe, I don't know. 554 00:25:01,960 --> 00:25:03,640 What's the dish? 555 00:25:03,640 --> 00:25:06,920 It is my gluten-free version of wonton soup. 556 00:25:08,720 --> 00:25:11,240 You seem extremely nervous. 557 00:25:11,240 --> 00:25:12,680 There's a lot on the line today. 558 00:25:12,680 --> 00:25:14,240 Of course I'm nervous. 559 00:25:14,240 --> 00:25:19,240 There's no... You're not 100% happy or there's just so much on the line? 560 00:25:19,240 --> 00:25:21,680 I don't think I've ever been 100% happy. 561 00:25:21,680 --> 00:25:24,040 There's always something that could be wrong or could go wrong 562 00:25:24,040 --> 00:25:26,160 or, you know, I don't know. 563 00:25:41,240 --> 00:25:44,280 This is a really lovely bowl of food. 564 00:25:44,280 --> 00:25:47,920 It is savory, it's clean, it's elegant. 565 00:25:47,920 --> 00:25:51,400 You clearly know how to balance these flavours really well. 566 00:25:51,400 --> 00:25:54,440 And this is nourishment going on right here. 567 00:25:54,440 --> 00:25:56,840 The dumpling mix is really nice. It's not dried out. 568 00:25:56,840 --> 00:26:00,360 This...the broth is absolutely gorgeous. 569 00:26:04,280 --> 00:26:07,800 Melanie, there was a lot on the line today. 570 00:26:07,800 --> 00:26:09,160 When you cook food like that, 571 00:26:09,160 --> 00:26:10,800 you don't need to worry about round two. 572 00:26:10,800 --> 00:26:13,240 I think that's probably the best dish that we've seen so far. 573 00:26:13,240 --> 00:26:14,800 So that's a good thing. 574 00:26:14,800 --> 00:26:16,320 Well done. 575 00:26:16,320 --> 00:26:17,760 Good work. Well done, Mel! 576 00:26:18,880 --> 00:26:20,760 Good on you, mate. 577 00:26:20,760 --> 00:26:22,960 (LAUGHS AND CRIES) 578 00:26:22,960 --> 00:26:24,400 Well done. Thank you. 579 00:26:26,160 --> 00:26:27,360 What a gun. 580 00:26:27,360 --> 00:26:28,720 Well done! 581 00:26:30,120 --> 00:26:32,120 You did so well. 582 00:26:33,360 --> 00:26:36,520 I've taken a big risk today with my first cook. 583 00:26:36,520 --> 00:26:37,920 It's different. 584 00:26:37,920 --> 00:26:39,840 It's an experimental dish. 585 00:26:39,840 --> 00:26:42,760 I have a bed of my nuoc cham buttermilk, 586 00:26:42,760 --> 00:26:45,480 some kingfish with some garlic inside it. 587 00:26:45,480 --> 00:26:48,600 It is looking exactly like I want it to look. 588 00:26:48,600 --> 00:26:50,560 Really modern style plating, 589 00:26:50,560 --> 00:26:53,040 and I really, really like the way it's looking right now. 590 00:26:53,040 --> 00:26:54,480 Alright, I'm done. 591 00:26:54,480 --> 00:26:56,920 And Tommy's done. Yeah, Tommy. 592 00:26:58,040 --> 00:26:59,160 Go, Tommy. 593 00:26:59,160 --> 00:27:00,920 Here we go. 594 00:27:00,920 --> 00:27:02,240 That's all yours. 595 00:27:02,240 --> 00:27:04,360 Thank you. Thank you. 596 00:27:04,360 --> 00:27:05,680 Tommy, what's the dish? 597 00:27:05,680 --> 00:27:08,520 So I've done my little play, like a modern version 598 00:27:08,520 --> 00:27:09,680 of... (SPEAKS FOREIGN LANGUAGE) 599 00:27:09,680 --> 00:27:12,040 Same flavours, just in a different way. 600 00:27:12,040 --> 00:27:14,680 I made a buttermilk nuoc cham sauce, 601 00:27:14,680 --> 00:27:17,040 dill oil, garlic and turmeric oil. 602 00:27:17,040 --> 00:27:18,920 Kingfish as well. 603 00:27:20,760 --> 00:27:23,360 Because buttermilk is dairy, it's fatty, 604 00:27:23,360 --> 00:27:25,640 it does coat the mouth at the end. 605 00:27:25,640 --> 00:27:29,120 It's not an altogether bad sensation. 606 00:27:29,120 --> 00:27:30,160 Yeah. 607 00:27:30,160 --> 00:27:33,000 But I think it's still not quite there. 608 00:27:33,000 --> 00:27:36,400 Tommy, there's something weird going on with buttermilk 609 00:27:36,400 --> 00:27:38,080 that makes it taste cheesy. 610 00:27:38,080 --> 00:27:41,160 Yeah, it tastes... It's got an aftertaste of cheesiness. It's very odd. 611 00:27:41,160 --> 00:27:43,640 Which you don't want to be thinking when you're eating raw fish, right? 612 00:27:43,640 --> 00:27:45,320 Yep. Thanks, guys. 613 00:27:45,320 --> 00:27:46,840 MAN: Go, Tommy. 614 00:27:52,280 --> 00:27:54,120 Come on, Keyma, cook from the heart, girl. 615 00:27:54,120 --> 00:27:56,040 Sorry? Cook from the heart? 616 00:27:56,040 --> 00:27:57,880 Yes. 617 00:27:57,880 --> 00:27:59,760 Let's just try and get it up fast, yeah? 618 00:27:59,760 --> 00:28:01,280 Yes. Yeah, sure. 619 00:28:05,000 --> 00:28:06,680 Beautiful, Steph. Oh, yes! 620 00:28:06,680 --> 00:28:08,960 Go, Steph. Come on, Steph. Come on! 621 00:28:08,960 --> 00:28:11,560 (CHEERING) 622 00:28:11,560 --> 00:28:14,160 Down the front. We want to taste Steph's dish. 623 00:28:14,160 --> 00:28:17,280 (APPLAUSE) 624 00:28:17,280 --> 00:28:19,640 Seeing everybody around me finishing and taking their dishes 625 00:28:19,640 --> 00:28:21,120 to the judges, 626 00:28:21,120 --> 00:28:22,920 I'm starting to stress out. 627 00:28:22,920 --> 00:28:24,320 Righto, Steph, what's the dish? 628 00:28:24,320 --> 00:28:27,880 So, it's melon, sago and coconut. 629 00:28:34,600 --> 00:28:37,120 That is delicious. 630 00:28:37,120 --> 00:28:39,480 It is so tasty. (CHEERING) 631 00:28:39,480 --> 00:28:42,760 I don't think you will be needing any of those minutes on the clock 632 00:28:42,760 --> 00:28:44,720 because that is an absolute belter. 633 00:28:44,720 --> 00:28:46,160 (CHEERING) 634 00:28:46,160 --> 00:28:47,560 Thank you. 635 00:28:54,040 --> 00:28:55,720 I'm starting to feel the time pressure, 636 00:28:55,720 --> 00:28:57,040 and I just need to get this plate done. 637 00:28:58,160 --> 00:28:59,280 Go, Harry. 638 00:28:59,280 --> 00:29:03,600 I've got the cauliflower puree, some pickled purple cauliflower. 639 00:29:04,560 --> 00:29:07,680 Some fresh green apples, a little bit of the apple juice 640 00:29:07,680 --> 00:29:09,240 and the scallops as well. 641 00:29:09,240 --> 00:29:10,400 Alright. Let's do it. 642 00:29:11,440 --> 00:29:13,120 Aargh! 643 00:29:13,120 --> 00:29:16,320 Come on, Harry, bring it down. 644 00:29:16,320 --> 00:29:19,880 In the end, I've used 46 minutes and 30 seconds for my cook. 645 00:29:19,880 --> 00:29:22,960 Phoo! It was too long. 646 00:29:25,000 --> 00:29:27,560 Everything's starting to sink in 647 00:29:27,560 --> 00:29:31,000 that maybe today was not the day to try something new. 648 00:29:40,520 --> 00:29:45,200 I've made a little cauliflower apple combo. 649 00:29:45,200 --> 00:29:47,120 There's lots of different cauliflower elements. 650 00:29:47,120 --> 00:29:50,360 The purple cauliflower is pickled with a tiny bit of smoked vinegar. 651 00:29:50,360 --> 00:29:52,480 There's cauliflower and fennel puree. 652 00:29:52,480 --> 00:29:55,760 There's an apple juice that I reduced with some spices in there. 653 00:29:55,760 --> 00:29:57,040 There's also some raw scallop. 654 00:29:57,040 --> 00:29:59,720 And then finally, there's some raw white cauliflower 655 00:29:59,720 --> 00:30:01,680 that's just been shaved really finely and torched. 656 00:30:03,160 --> 00:30:05,920 I like the textural elements on the dish, 657 00:30:05,920 --> 00:30:10,680 but you're probably two or three too many flavours. 658 00:30:12,200 --> 00:30:14,320 The foundations are there, 659 00:30:14,320 --> 00:30:16,200 but strip it back 660 00:30:16,200 --> 00:30:19,200 and I think you'll find that's where your best food is. 661 00:30:19,200 --> 00:30:20,400 Thank you, thank you. Well done. 662 00:30:20,400 --> 00:30:22,000 Well done, Harry. 663 00:30:30,080 --> 00:30:33,040 Keyma needs to work faster. 664 00:30:33,040 --> 00:30:35,600 Looking at the front, there's no one left. 665 00:30:35,600 --> 00:30:37,400 I mean, everyone finished. 666 00:30:37,400 --> 00:30:38,720 I'm the last one. 667 00:30:38,720 --> 00:30:40,840 The nerves are getting me, 668 00:30:40,840 --> 00:30:43,360 so I'm just...I'm just shaking at the moment. 669 00:30:43,360 --> 00:30:44,760 I'm trying not to shake. 670 00:30:44,760 --> 00:30:46,760 Get everything ready to plate, Keyma. 671 00:30:46,760 --> 00:30:49,120 I have 33 minutes to go. 672 00:30:49,120 --> 00:30:50,360 Come on, Keyma. 673 00:30:50,360 --> 00:30:52,200 I'm starting to plate my curry base. 674 00:30:52,200 --> 00:30:53,760 It tastes delicious. 675 00:30:53,760 --> 00:30:55,400 Is your bread done, Keyma? 676 00:30:55,400 --> 00:30:57,800 But still my bread is frying. 677 00:30:59,760 --> 00:31:01,600 I just need this to cook through 678 00:31:01,600 --> 00:31:03,440 so I don't serve raw bread. 679 00:31:04,760 --> 00:31:06,960 It has to be fried perfectly. 680 00:31:06,960 --> 00:31:08,280 It can't be raw in the middle. 681 00:31:08,280 --> 00:31:11,400 So I'm waiting for it to puff up and it's not puffing. 682 00:31:11,400 --> 00:31:13,840 Come on, come on. 683 00:31:13,840 --> 00:31:16,680 Alright, Keyma, you've got half an hour to go, so make a call. 684 00:31:16,680 --> 00:31:19,120 30 seconds more and I'm done. 685 00:31:20,200 --> 00:31:21,880 Hit your timer. 686 00:31:21,880 --> 00:31:23,800 Keyma's done. Let's go. 687 00:31:24,840 --> 00:31:27,040 I hope this really hits the mark, 688 00:31:27,040 --> 00:31:29,720 because if not, I'm really in trouble. 689 00:31:29,720 --> 00:31:32,760 I don't know what I'm going to do for the next round. 690 00:31:32,760 --> 00:31:35,400 I love that smile, Keyma. 691 00:31:35,400 --> 00:31:37,040 And a little shimmy like that. 692 00:31:37,040 --> 00:31:38,280 Oh, hang on. 693 00:31:38,280 --> 00:31:40,920 Comes with the shimmy. With a shimmy. Yeah. 694 00:31:40,920 --> 00:31:43,200 Of course. You're going to the Caribbean today. 695 00:31:43,200 --> 00:31:44,880 What have you made us? 696 00:31:44,880 --> 00:31:49,520 So today I made you Caribbean prawn curry, 697 00:31:49,520 --> 00:31:51,400 pineapple salsa 698 00:31:51,400 --> 00:31:56,000 and some... (SPEAKS FOREIGN WORD) which is like a fried flatbread. 699 00:31:56,000 --> 00:31:58,520 So you were kind of all in on round one. 700 00:31:58,520 --> 00:32:00,640 Are you hedging your bets, 701 00:32:00,640 --> 00:32:02,080 not being in round two? 702 00:32:02,080 --> 00:32:03,960 I put all my cards in that. 703 00:32:03,960 --> 00:32:06,160 If you find yourself in round two, have you got a dish? 704 00:32:06,160 --> 00:32:08,120 Um... 29 minutes. 705 00:32:08,120 --> 00:32:11,040 I will have to... I will have to look deep. 706 00:32:11,040 --> 00:32:13,080 Yeah, right. Because I don't... 707 00:32:13,080 --> 00:32:14,280 You really are all in. 708 00:32:14,280 --> 00:32:15,840 You have not thought about a dish for round two. 709 00:32:15,840 --> 00:32:17,920 I'm not thinking about round two. 710 00:32:17,920 --> 00:32:20,160 Keyma... Yes? 711 00:32:20,160 --> 00:32:21,320 Ahh... 712 00:32:21,320 --> 00:32:23,360 Definitely shimmy worthy. 713 00:32:23,360 --> 00:32:24,440 Yes? 714 00:32:24,440 --> 00:32:25,880 Definitely shimmy worthy. Can you do it? 715 00:32:25,880 --> 00:32:27,360 No, I can't shimmy. Come on. 716 00:32:27,360 --> 00:32:28,800 Come on! (LAUGHS) 717 00:32:29,920 --> 00:32:35,400 The curry sauce is so rich, so complex and luxury. 718 00:32:35,400 --> 00:32:38,200 The prawns are cooked perfectly. 719 00:32:39,480 --> 00:32:41,880 Keyma, you continue to evolve in this kitchen. 720 00:32:41,880 --> 00:32:45,360 And I think that you made a fantastic decision today 721 00:32:45,360 --> 00:32:47,200 to push all of your chips in 722 00:32:47,200 --> 00:32:49,760 and just commit to just making this the best version 723 00:32:49,760 --> 00:32:53,720 you could possibly make in the time that you needed to do it. 724 00:32:53,720 --> 00:32:58,040 It is a triumphant dish, and you should be very, very pleased. 725 00:32:58,040 --> 00:33:00,080 Yeah, Keyma! 726 00:33:04,360 --> 00:33:06,040 Not everyone gets a round of applause, 727 00:33:06,040 --> 00:33:07,320 but you deserve it for that. 728 00:33:07,320 --> 00:33:09,480 This is the kind of food we want to see more of from you. 729 00:33:09,480 --> 00:33:10,680 Well done. Thank you. 730 00:33:10,680 --> 00:33:12,640 Nice one, Keyma. Thank you. 731 00:33:12,640 --> 00:33:13,960 Oh, my God! 732 00:33:15,280 --> 00:33:17,040 I can't believe it. 733 00:33:17,040 --> 00:33:19,320 Andy said it's definitely shimmy worthy, 734 00:33:19,320 --> 00:33:22,200 so I'm going to make my happy dance. 735 00:33:25,480 --> 00:33:27,840 We saw some excellent cooking in round one. 736 00:33:27,840 --> 00:33:30,720 And if I call your name, you're safe. 737 00:33:33,240 --> 00:33:35,000 Keyma. 738 00:33:35,000 --> 00:33:36,440 Melanie. 739 00:33:37,560 --> 00:33:39,400 Steph. 740 00:33:39,400 --> 00:33:40,800 Matt. 741 00:33:46,480 --> 00:33:47,800 Lucky last... 742 00:33:48,920 --> 00:33:50,160 ..Montana. 743 00:33:53,000 --> 00:33:54,360 Well done, guys. 744 00:33:57,080 --> 00:33:58,320 See you, guys. 745 00:33:58,320 --> 00:33:59,520 Goodbye. 746 00:33:59,520 --> 00:34:00,600 We got this. Head up, yeah? 747 00:34:00,600 --> 00:34:02,120 Yeah. Let's do it then. 748 00:34:02,120 --> 00:34:03,400 We got this. 749 00:34:05,440 --> 00:34:07,200 I don't want to cry. 750 00:34:07,200 --> 00:34:08,480 I know. It's really hard. 751 00:34:08,480 --> 00:34:10,360 Daniel, Jenn, 752 00:34:10,360 --> 00:34:12,960 Tommy, Harry, 753 00:34:12,960 --> 00:34:16,800 all of your dishes suffered with some bad choices. 754 00:34:18,800 --> 00:34:22,560 I'm sorry, but the four of you are in round two. 755 00:34:22,560 --> 00:34:26,840 And at the end of this round, one of you will be going home. 756 00:34:28,400 --> 00:34:31,360 You can cook whatever you would like, but you only have the time 757 00:34:31,360 --> 00:34:33,920 that you've left yourself for this round. 758 00:34:35,080 --> 00:34:38,840 The person with the most amount of time is Jenn. 759 00:34:38,840 --> 00:34:44,920 You have 57 minutes and 45 seconds, and that time starts now. 760 00:34:44,920 --> 00:34:46,240 Come on, Jenn! 761 00:34:46,240 --> 00:34:47,960 Go, Jenny! 762 00:34:49,920 --> 00:34:54,040 I'm in the second round and just absolutely gutted. 763 00:34:56,000 --> 00:35:00,320 I just feel so silly about my mistakes in round one. 764 00:35:00,320 --> 00:35:01,800 OK, what else? 765 00:35:01,800 --> 00:35:03,640 I feel like it's just such a cardinal sin 766 00:35:03,640 --> 00:35:05,440 for an Asian not to cook rice properly. 767 00:35:05,440 --> 00:35:07,240 (LAUGHS) 768 00:35:07,240 --> 00:35:09,560 Go, Jenn. Go, Jenn. 769 00:35:11,400 --> 00:35:13,800 Oh! Oh! 770 00:35:13,800 --> 00:35:14,880 Oh. 771 00:35:14,880 --> 00:35:16,280 Oh! 772 00:35:16,280 --> 00:35:17,800 Bottle of oil down. 773 00:35:17,800 --> 00:35:21,160 Mapo tofu is like a secret signature of mine. 774 00:35:21,160 --> 00:35:24,960 I can't just leave it like this and taint its name. 775 00:35:24,960 --> 00:35:26,680 Shake it off, OK? Yeah. 776 00:35:26,680 --> 00:35:27,960 You got it. 777 00:35:27,960 --> 00:35:30,800 This time it's going to be perfect. 778 00:35:30,800 --> 00:35:34,480 Perfect rice and washed garnishes. 779 00:35:34,480 --> 00:35:36,840 In this round, I have almost double the time, 780 00:35:36,840 --> 00:35:39,360 so I'm gonna concentrate on making sure my rice is bang on. 781 00:35:40,680 --> 00:35:43,720 By doing one batch on the stove top, one batch in the rice cooker... 782 00:35:44,960 --> 00:35:47,520 ..I'm going to do this right and do this properly. 783 00:35:49,280 --> 00:35:54,000 Jenn, looks very much to me like you're giving us another mapo tofu. 784 00:35:54,000 --> 00:35:55,280 I am. 785 00:35:55,280 --> 00:35:57,040 That is the plan. 2.0. 786 00:35:57,040 --> 00:35:59,480 Yes. How's it gonna be better than 1.0? 787 00:35:59,480 --> 00:36:02,120 I'm gonna make sure the rice is cooked perfectly. 788 00:36:02,120 --> 00:36:03,840 When you brought it up, 789 00:36:03,840 --> 00:36:07,000 did you think that we were going to notice what we noticed? 790 00:36:07,000 --> 00:36:09,680 Well, I was wondering if there was an issue with the rice or not. 791 00:36:09,680 --> 00:36:12,160 Because to be honest, I don't eat a lot of rice. (LAUGHS) 792 00:36:12,160 --> 00:36:13,560 (CHORTLES) 793 00:36:13,560 --> 00:36:15,800 (LAUGHS) So...you don't eat a lot of rice 794 00:36:15,800 --> 00:36:18,760 so you don't cook a lot of rice but yet you're still going to do it... 795 00:36:18,760 --> 00:36:21,240 Yep. ..in round two? 796 00:36:21,240 --> 00:36:24,200 I do cook rice. 'Cause my family eats rice. 797 00:36:24,200 --> 00:36:27,200 And how do you normally cook rice? In a pot or in a rice cooker? 798 00:36:27,200 --> 00:36:28,640 Neither. 799 00:36:28,640 --> 00:36:33,480 OK, I have this really old thing and every Taiwanese person has this... 800 00:36:33,480 --> 00:36:36,160 Tell me. It's a steamer. 801 00:36:36,160 --> 00:36:39,760 It's literally called electric pot. 802 00:36:39,760 --> 00:36:43,040 It has one button and you control the cook by putting water in. 803 00:36:43,040 --> 00:36:44,960 Yeah, that's how I've always cooked my rice, so... 804 00:36:44,960 --> 00:36:47,120 Hang on, so...is this it? Yeah. 805 00:36:47,120 --> 00:36:48,840 No. No? It's not that. 806 00:36:48,840 --> 00:36:50,760 What's that? What's in there? That's a rice cooker. 807 00:36:50,760 --> 00:36:51,880 That's got rice in it. 808 00:36:51,880 --> 00:36:54,160 What's in here? Rice. In the stove top. 809 00:36:54,160 --> 00:36:55,640 So you've got two sets of rice 810 00:36:55,640 --> 00:36:57,720 in the hope that one of them comes out right. (CHUCKLES) 811 00:36:57,720 --> 00:37:00,280 Neither are the way that you normally cook it. 812 00:37:00,280 --> 00:37:01,520 Awesome. 813 00:37:01,520 --> 00:37:03,080 We'll leave you with that. (CHUCKLES) 814 00:37:03,080 --> 00:37:04,400 Good luck. 815 00:37:04,400 --> 00:37:07,440 It's very important that I get this right. 816 00:37:07,440 --> 00:37:09,960 I'm just not ready to go home yet. ALDO: Come on, Jenn. 817 00:37:12,440 --> 00:37:17,440 Onions, garlic, garam masala, chilli, chilli, coriander. 818 00:37:19,000 --> 00:37:20,680 What are you doing? (LAUGHS) 819 00:37:20,680 --> 00:37:23,680 MEL: Hey! (CLAPS HANDS) Game face on and focus. 820 00:37:23,680 --> 00:37:26,320 (SIGHS) I'm kicking myself that I'm even in here. 821 00:37:26,320 --> 00:37:29,920 'Cause I could have given 5-10 more minutes on my fish 822 00:37:29,920 --> 00:37:31,880 and the judges said I would have been safe as houses. 823 00:37:33,360 --> 00:37:34,920 How much time do we have again? 824 00:37:34,920 --> 00:37:37,640 56 and 17 or something, I think. 825 00:37:37,640 --> 00:37:39,280 I screwed up something that... 826 00:37:39,280 --> 00:37:41,160 ..to me is quite important. 827 00:37:41,160 --> 00:37:43,920 My old man would be spewing, he'd be pulling his hair out. 828 00:37:43,920 --> 00:37:45,560 He'd be like, "Give it a little bit longer, 829 00:37:45,560 --> 00:37:47,120 "get the perfect cook on that fish." 830 00:37:47,120 --> 00:37:48,720 I'm limbering up. 831 00:37:48,720 --> 00:37:50,800 I'll be like a bull at a gate in a second. 832 00:37:52,480 --> 00:37:53,800 Daniel. 833 00:37:55,720 --> 00:37:58,760 You've got 56 minutes and 7 seconds... 834 00:37:58,760 --> 00:38:00,200 ..go! 835 00:38:00,200 --> 00:38:01,560 (CHEERING) 836 00:38:01,560 --> 00:38:03,120 Go, Dan! 837 00:38:05,320 --> 00:38:07,920 My brain and my guts are saying, "Just do it again. 838 00:38:07,920 --> 00:38:12,200 "Do this dish justice, do the fish justice. 839 00:38:12,200 --> 00:38:13,680 "Just nail it." 840 00:38:13,680 --> 00:38:16,120 Palm sugar. 841 00:38:16,120 --> 00:38:17,360 Hit this out of the park... 842 00:38:17,360 --> 00:38:18,800 Palm sugar, yep. 843 00:38:18,800 --> 00:38:23,520 ..and just, yeah, really make my old man proud of it. 844 00:38:27,000 --> 00:38:28,680 Hey! Go. 845 00:38:28,680 --> 00:38:30,320 Go, Dan! C'mon! 846 00:38:30,320 --> 00:38:31,680 Go, little fishy. 847 00:38:33,080 --> 00:38:34,520 So it's gonna be slightly different 848 00:38:34,520 --> 00:38:36,760 because the first round, I used, um, red emperor. 849 00:38:36,760 --> 00:38:38,960 But kingfish is a bit bigger and a bit meatier 850 00:38:38,960 --> 00:38:41,760 so I have to spend a little bit more time to cook it. 851 00:38:41,760 --> 00:38:45,400 But the beauty of it is it's quite evident to me that's what went wrong. 852 00:38:45,400 --> 00:38:49,240 So I'm going to be spending as much time as possible 853 00:38:49,240 --> 00:38:51,160 to make sure that it's cooked perfectly. 854 00:38:51,160 --> 00:38:53,200 Go, Dan! (APPLAUSE) 855 00:38:55,560 --> 00:38:57,280 HARRY: For round two, I'm really concerned 856 00:38:57,280 --> 00:38:58,760 about the amount of time I have. 857 00:39:00,360 --> 00:39:03,960 This is so...crazy to think that this is an elimination 858 00:39:03,960 --> 00:39:08,280 and that I'm cooking with 18 minutes less than everybody else. 859 00:39:08,280 --> 00:39:11,520 You reckon they'd give me 44 minutes, if I ask really nicely? 860 00:39:11,520 --> 00:39:13,240 (CHUCKLES) How long have you got? 861 00:39:13,240 --> 00:39:14,320 43. 862 00:39:18,360 --> 00:39:19,880 Fish, pots... 863 00:39:19,880 --> 00:39:22,120 Round one, I stuffed up. 864 00:39:22,120 --> 00:39:25,240 It was an experimental dish and I should have gone safer. 865 00:39:25,240 --> 00:39:28,200 I didn't and now I'm in round two. 866 00:39:28,200 --> 00:39:31,840 Tommy, you've got 52 minutes and 4 seconds and your time starts... 867 00:39:34,160 --> 00:39:35,600 ..now. Go, Tommy! 868 00:39:35,600 --> 00:39:37,480 Go. Go, Tommy. 869 00:39:39,240 --> 00:39:42,520 To make sure I stay in this competition, um, 870 00:39:42,520 --> 00:39:47,120 I've got to go traditional, old school, Tommy-style dish. 871 00:39:49,800 --> 00:39:52,120 Gotta get the chicken and the fish. 872 00:39:52,120 --> 00:39:54,120 And I need to cook my heart out. 873 00:39:55,440 --> 00:39:57,040 Let's go, Tommy! Go, Tom. 874 00:40:06,360 --> 00:40:09,160 Ready to let round one go, put everything into round two. 875 00:40:09,160 --> 00:40:12,720 And I'm just gonna go straight up very Vietnamese food today. 876 00:40:12,720 --> 00:40:15,720 A broth, some fried fish, some noodles. 877 00:40:17,520 --> 00:40:20,240 I've only got 52 minutes so I've gotta move pretty quickly. 878 00:40:21,640 --> 00:40:24,120 I'm definitely worried about the time that I've got 879 00:40:24,120 --> 00:40:26,320 to build the flavours in this broth. 880 00:40:26,320 --> 00:40:30,880 I need to make sure I get so much flavour into this 881 00:40:30,880 --> 00:40:32,440 really quickly. 882 00:40:32,440 --> 00:40:35,400 I need to cook things as soon as I can 883 00:40:35,400 --> 00:40:40,720 and get chicken, fish into the water so that it can build that flavour. 884 00:40:44,200 --> 00:40:47,360 I've just gotta, you know, cook, cook, cook, cook. 885 00:40:47,360 --> 00:40:50,120 Hope that this broth develops in time. 886 00:41:00,000 --> 00:41:03,720 I'm desperate to get into that pantry and start cooking. 887 00:41:06,960 --> 00:41:08,640 JENN: Ah, I forgot my tofu. 888 00:41:08,640 --> 00:41:10,680 Gotta go get my tofu. 889 00:41:10,680 --> 00:41:13,760 It's always a risk in redemption cooks 890 00:41:13,760 --> 00:41:16,640 because you're cooking something you've already given to the judges... 891 00:41:16,640 --> 00:41:17,920 Yes, Jenny! 892 00:41:17,920 --> 00:41:21,200 ..and it has to meet that standard or go beyond that standard. 893 00:41:22,560 --> 00:41:27,200 I know I can do this mapo tofu with my eyes blindfolded 894 00:41:27,200 --> 00:41:30,560 so...I can kind of just do that on the side. 895 00:41:30,560 --> 00:41:34,120 I need to focus all my energy into cooking the rice. 896 00:41:34,120 --> 00:41:38,120 The judges want rice where you can taste every single grain. 897 00:41:38,120 --> 00:41:41,720 Not...everything mooshed together. 898 00:41:41,720 --> 00:41:45,840 If you ordered this dish in Taiwan, you'd probably get jasmine rice. 899 00:41:45,840 --> 00:41:48,720 But...I've decided to use sushi rice today 900 00:41:48,720 --> 00:41:50,440 because that's what my family likes to eat 901 00:41:50,440 --> 00:41:51,960 and it's usually what I cook for them. 902 00:41:56,040 --> 00:41:57,920 (EXHALES) 903 00:41:57,920 --> 00:42:01,440 # Going back to... # 904 00:42:02,760 --> 00:42:04,600 MELANIE: Did you wash your coriander? 905 00:42:04,600 --> 00:42:06,040 I washed it. (LAUGHS) 906 00:42:06,040 --> 00:42:08,560 And what, should I just, like, wash another bunch 907 00:42:08,560 --> 00:42:10,600 and just triple, triple, triple wash it? 908 00:42:10,600 --> 00:42:12,200 You know what, maybe I will. 909 00:42:12,200 --> 00:42:15,360 My mum, when she watches the episode, will get so mad at me. 910 00:42:15,360 --> 00:42:17,320 She always tells me to wash my coriander. 911 00:42:17,320 --> 00:42:19,320 (MELANIE AND JENN LAUGH) 912 00:42:19,320 --> 00:42:21,440 That's the way, babe. Good on you, Jenn. 913 00:42:21,440 --> 00:42:23,240 MEL: Harry. Yep? 914 00:42:23,240 --> 00:42:26,640 You left yourself 43 minutes and 30 seconds 915 00:42:26,640 --> 00:42:28,200 and that time starts now. 916 00:42:28,200 --> 00:42:29,840 Thank you. (APPLAUSE) 917 00:42:29,840 --> 00:42:31,560 Go, Harry! Go, girl. 918 00:42:31,560 --> 00:42:33,360 And no basket for me! (LAUGHS) 919 00:42:33,360 --> 00:42:34,560 Thanks, guys. 920 00:42:34,560 --> 00:42:37,000 Not only do I have more of a time crunch compared to everybody else... 921 00:42:37,000 --> 00:42:38,720 No basket. All good. 922 00:42:38,720 --> 00:42:40,000 Argh! 923 00:42:40,000 --> 00:42:44,160 ..Tommy, Jenn and Daniel are all massive flavour powerhouses. 924 00:42:44,160 --> 00:42:46,000 Mustard. 925 00:42:46,000 --> 00:42:49,880 I also know that I have the least amount of time out of all of us. 926 00:42:49,880 --> 00:42:51,040 An onion. 927 00:42:51,040 --> 00:42:52,680 With this kind of time pressure... 928 00:42:52,680 --> 00:42:54,080 (EXHALES) 929 00:42:54,080 --> 00:42:55,800 ..this is a big ask. 930 00:42:56,920 --> 00:42:58,320 MEL: Hey. 931 00:42:58,320 --> 00:43:01,480 Just take a minute and breathe, OK? 932 00:43:01,480 --> 00:43:03,040 Don't panic. Yep. 933 00:43:03,040 --> 00:43:04,720 Just take a moment and breathe. 934 00:43:04,720 --> 00:43:06,840 Be confident in what you know... Yep. 935 00:43:06,840 --> 00:43:08,600 ..and don't overdo it. 936 00:43:08,600 --> 00:43:10,000 You good? Yep. 937 00:43:10,000 --> 00:43:11,680 Sure? Yep. I got it. 938 00:43:12,960 --> 00:43:15,120 Alright, baby, let's go! Yes, Harry. 939 00:43:15,120 --> 00:43:16,720 Go, Harry! 940 00:43:17,960 --> 00:43:20,680 Two pans, two pots. 941 00:43:20,680 --> 00:43:23,360 The dish that I'm gonna make today is curried carrots. 942 00:43:23,360 --> 00:43:27,600 So the elements of the dish are curry sauce, which is carrot-based. 943 00:43:27,600 --> 00:43:30,000 Carrots, which I'm gonna char on the hibachi. 944 00:43:31,600 --> 00:43:34,240 Yeah, I just need to...motor 'cause I have heaps of... 945 00:43:34,240 --> 00:43:36,040 Like, I have less time than everybody else. 946 00:43:36,040 --> 00:43:37,920 I can get enough flavour if I work hard enough. 947 00:43:40,000 --> 00:43:41,200 Get in. 948 00:43:41,200 --> 00:43:43,680 So the first thing I need to do is juice a whole bunch of carrots. 949 00:43:43,680 --> 00:43:46,480 Get that on the stove and make sure I'm reducing it 950 00:43:46,480 --> 00:43:48,120 so it condenses the flavour 951 00:43:48,120 --> 00:43:50,360 and makes it really kind of like tasty and rich. 952 00:43:50,360 --> 00:43:52,000 The fact that it's an elimination 953 00:43:52,000 --> 00:43:54,360 means that I just need to get it done. 954 00:43:55,600 --> 00:43:57,320 Worst thing about improvising is, like, 955 00:43:57,320 --> 00:43:59,200 you forget about how much of anything you put in. 956 00:43:59,200 --> 00:44:00,800 MICHAEL: Taste, taste, taste, my brother. 957 00:44:03,080 --> 00:44:05,040 I'm doing the same dish that I did in round one 958 00:44:05,040 --> 00:44:10,640 which is grilled fish wing with a smoky tomato and habanero salsa. 959 00:44:11,800 --> 00:44:14,240 In round one, judges loved my last salsa. 960 00:44:14,240 --> 00:44:16,360 They said that was perfect, that was 10 out of 10. 961 00:44:16,360 --> 00:44:19,080 So how do I make this 11 out of 10? How do I do this better? 962 00:44:20,160 --> 00:44:22,840 Do you want all this char on it? On that one, I do. 963 00:44:22,840 --> 00:44:24,600 But these ones, I'm gonna take off. Go, Dan, the man. 964 00:44:24,600 --> 00:44:27,600 So for the salsa, I know the ingredients are perfect as they are 965 00:44:27,600 --> 00:44:31,200 but for the chillies, I'm gonna cook them over the hibachi this time 966 00:44:31,200 --> 00:44:33,040 because it unlocks a level of sweetness 967 00:44:33,040 --> 00:44:35,040 and caramelisation that grills can't. 968 00:44:36,080 --> 00:44:38,040 Yum. Happy, Dan? 969 00:44:38,040 --> 00:44:39,560 Yeah, that's sick. 970 00:44:41,000 --> 00:44:44,360 It's gonna give the sauce just that other layer of depth 971 00:44:44,360 --> 00:44:45,600 that I think it needs. 972 00:44:45,600 --> 00:44:48,320 I've set the benchmark but, like, I did that on the fly, 973 00:44:48,320 --> 00:44:50,920 sort of improvising, so there's no reason that I can't do that again. 974 00:44:50,920 --> 00:44:53,720 Just gotta trust myself and taste it as I go 975 00:44:53,720 --> 00:44:55,640 and I reckon I'll be fine. Looks amazing. 976 00:44:57,560 --> 00:44:59,200 I'm really happy with the salsa. 977 00:44:59,200 --> 00:45:03,080 Now I just need to try and focus on grilling the wings perfectly. 978 00:45:03,080 --> 00:45:04,960 Oof! 979 00:45:04,960 --> 00:45:07,920 (COUGHS) That's good, man. (LAUGHS) 980 00:45:11,160 --> 00:45:12,680 MICHAEL: Oh, wow. 981 00:45:14,080 --> 00:45:15,440 Oh, Tommy. 982 00:45:16,520 --> 00:45:19,720 That's how you make rice noodles. That's cool, man. 983 00:45:19,720 --> 00:45:22,000 I've never seen that before. 984 00:45:22,000 --> 00:45:24,160 For round two, I'm making a dish that's, 985 00:45:24,160 --> 00:45:26,000 you know, a traditional Vietnamese dish. 986 00:45:27,560 --> 00:45:30,080 Got my broth on the go, my noodles are done. 987 00:45:30,080 --> 00:45:32,720 It's time for me to fry up my fish. Get a tea towel, Tom. 988 00:45:32,720 --> 00:45:34,920 Oh! These hands... (LAUGHS) 989 00:45:34,920 --> 00:45:36,440 They're Asian hands, alright? 990 00:45:36,440 --> 00:45:38,960 I've been deep-frying since I was five. 991 00:45:38,960 --> 00:45:43,120 It is really, really difficult to fry little chunks of fish 992 00:45:43,120 --> 00:45:44,880 and get it right. 993 00:45:44,880 --> 00:45:47,080 Did you just touch the oil?! Oh, come on, guys. 994 00:45:47,080 --> 00:45:48,320 Tommy, what's going on here?! 995 00:45:49,600 --> 00:45:52,040 But I haven't got much time to experiment more. 996 00:45:52,040 --> 00:45:56,200 I need to start working on my dippy dippy for this dish. 997 00:45:58,200 --> 00:46:04,200 For my dip, it's just fish sauce, sugar, chilli and lime 998 00:46:04,200 --> 00:46:05,960 and you just need to balance that so that, you know, 999 00:46:05,960 --> 00:46:07,800 when you dip something into it, it tastes amazing. 1000 00:46:07,800 --> 00:46:10,880 If I stuff up one of these elements too badly, 1001 00:46:10,880 --> 00:46:12,240 I might just be going home. 1002 00:46:13,360 --> 00:46:15,120 No matter how much time you started with, 1003 00:46:15,120 --> 00:46:16,640 you only have 30 minutes to go! 1004 00:46:16,640 --> 00:46:18,320 30 minutes! Come on, guys. 1005 00:46:18,320 --> 00:46:20,040 Let's go! ALDO: Go, Jenn! Go, Dan! 1006 00:46:20,040 --> 00:46:21,360 Go, Tommy! Go, Harry! 1007 00:46:21,360 --> 00:46:24,840 HARRY: 30 minutes left in the cook and I still have so much to do. 1008 00:46:24,840 --> 00:46:28,320 I need to just focus on making this dish perfect 1009 00:46:28,320 --> 00:46:31,960 and produce a really yummy dish that's full of flavour. 1010 00:46:31,960 --> 00:46:33,440 C'mon, Harry. 1011 00:46:33,440 --> 00:46:35,520 JOCK: Harry. Hello, guys. 1012 00:46:35,520 --> 00:46:37,560 How's the vibe? Yeah, how is the vibe? 1013 00:46:37,560 --> 00:46:38,960 It's good. It's good. 1014 00:46:38,960 --> 00:46:42,360 So tell me what's the dish, Harry? So I'm going to do curried carrots. 1015 00:46:42,360 --> 00:46:45,680 There's a carrot kind of crumb on the top as well. 1016 00:46:45,680 --> 00:46:46,680 Yep. 1017 00:46:46,680 --> 00:46:49,960 I feel like when I go a bit too hard and...and, you know, 1018 00:46:49,960 --> 00:46:53,440 try to compete too much, that's when I lose myself 1019 00:46:53,440 --> 00:46:56,320 because I'm comparing myself against everybody else. 1020 00:46:56,320 --> 00:46:58,240 I think it's great how you're thinking about it. Yep. 1021 00:46:58,240 --> 00:47:00,840 You need to find YOUR zone. Yep. 1022 00:47:00,840 --> 00:47:02,160 You'll be fine. Thanks, guys. 1023 00:47:10,160 --> 00:47:11,640 Nurse. 1024 00:47:11,640 --> 00:47:13,480 Oh, no. She's cut herself. (GASPS) 1025 00:47:13,480 --> 00:47:16,040 Is it bad? Yeah. 1026 00:47:16,040 --> 00:47:17,400 You alright? 1027 00:47:17,400 --> 00:47:19,080 No, you're not alright. Nup. 1028 00:47:19,080 --> 00:47:23,160 This is the worst thing that could happen in a cook like this. 1029 00:47:34,800 --> 00:47:37,400 Nurse. (GASPS) Oh, no, she's cut herself. 1030 00:47:37,400 --> 00:47:39,560 Is it bad? Yeah. 1031 00:47:41,000 --> 00:47:43,920 This is the worst thing that could happen in a cook like this. 1032 00:47:43,920 --> 00:47:45,960 It's alright, Hazza. You got this, Harry. 1033 00:47:45,960 --> 00:47:46,960 Go, Harry. 1034 00:47:46,960 --> 00:47:49,600 My time is just disappearing. 1035 00:47:49,600 --> 00:47:52,480 Alright, Harry, steel your nerves. Yes. 1036 00:47:52,480 --> 00:47:54,520 Pull yourself together. Yep. Thanks, guys. You'll be fine. 1037 00:47:54,520 --> 00:47:56,040 Thank you. Keep going, Harry! 1038 00:47:56,040 --> 00:47:58,360 Come on, Haz. You got this, mate. 1039 00:48:02,000 --> 00:48:05,760 You started the day with 90 minutes, but now, you've only got 15 left. 1040 00:48:05,760 --> 00:48:08,400 (ALL CALL ENCOURAGEMENT) 1041 00:48:10,120 --> 00:48:12,000 TOMMY: I'm moving like lightning right now. 1042 00:48:13,400 --> 00:48:16,880 My fish is fried, my noodles are done 1043 00:48:16,880 --> 00:48:20,400 but it took way longer than I expected. 1044 00:48:20,400 --> 00:48:23,960 I'm still balancing this broth and working at my dip. 1045 00:48:23,960 --> 00:48:26,960 But I'm worried the broth is definitely not there yet. 1046 00:48:26,960 --> 00:48:29,240 It still needs that time to develop. 1047 00:48:29,240 --> 00:48:31,400 JULIE: It smells amazing from where I'm standing. 1048 00:48:31,400 --> 00:48:32,960 Tommy! Tommy! 1049 00:48:34,000 --> 00:48:36,160 (LAUGHTER) 1050 00:48:36,160 --> 00:48:37,720 Let's not use that then. 1051 00:48:37,720 --> 00:48:40,280 Time is ticking. 1052 00:48:40,280 --> 00:48:42,920 And I've still gotta make it perfect. 1053 00:48:42,920 --> 00:48:47,320 So I need to keep that broth on the heat until the final moments. 1054 00:48:47,320 --> 00:48:48,680 There's only three other people 1055 00:48:48,680 --> 00:48:50,560 between me and walking out those doors. 1056 00:48:50,560 --> 00:48:52,040 Come on, Tommy. 1057 00:48:52,040 --> 00:48:55,760 One little slip up on my dish could really just send me home. 1058 00:48:58,400 --> 00:49:00,200 JENN: My mapo tofu is done. 1059 00:49:01,360 --> 00:49:03,400 I just need to decide on the rice. 1060 00:49:03,400 --> 00:49:05,000 (SIGHS) 1061 00:49:05,000 --> 00:49:06,200 (TIMER BEEPS) 1062 00:49:06,200 --> 00:49:08,160 Rice cooker rice? Stove top rice? 1063 00:49:09,280 --> 00:49:10,440 Does the dish even need rice? 1064 00:49:13,160 --> 00:49:15,040 I don't know. Like... 1065 00:49:15,040 --> 00:49:18,120 But do you wanna check it? Do you wanna check it? Fluff it. 1066 00:49:18,120 --> 00:49:20,480 But it needs to rest, doesn't it? 1067 00:49:20,480 --> 00:49:23,000 Yes, rest. But check if it's ready. 1068 00:49:23,000 --> 00:49:25,360 This cook isn't meant to be about the rice! 1069 00:49:25,360 --> 00:49:27,120 It's meant to be about the mapo tofu and... 1070 00:49:27,120 --> 00:49:29,120 (GROWLS) ..it's wrecking my brain! 1071 00:49:29,120 --> 00:49:31,080 Jenn, are you happy with the rice? 1072 00:49:31,080 --> 00:49:32,400 I don't know. 1073 00:49:32,400 --> 00:49:35,160 I don't like rice! (LAUGHS) If you're unsure... 1074 00:49:35,160 --> 00:49:37,640 MELANIE: I think you're overthinking it now, are ya? 1075 00:49:37,640 --> 00:49:39,760 Yeah. Definitely. 1076 00:49:43,880 --> 00:49:45,600 DANIEL: My salsa's done, I'm happy with it. 1077 00:49:45,600 --> 00:49:47,000 So in round one... 1078 00:49:48,200 --> 00:49:51,560 ..I sacrificed a really great dish by undercooking my fish. 1079 00:49:51,560 --> 00:49:53,360 I'm not making that mistake again, that's for sure. 1080 00:49:54,440 --> 00:49:55,920 Nice char. 1081 00:49:55,920 --> 00:50:00,040 I'm gonna really char up that skin, cook it right the way through. 1082 00:50:00,040 --> 00:50:01,800 I'm just taking my time. 1083 00:50:01,800 --> 00:50:04,480 I am being so pedantic. 1084 00:50:04,480 --> 00:50:07,000 (GRUNTS REPEATEDLY) 1085 00:50:07,000 --> 00:50:09,280 Come on, guys! Only three minutes to go! 1086 00:50:09,280 --> 00:50:11,200 Come on, guys! Go, guys. 1087 00:50:11,200 --> 00:50:12,560 Come on, Tommy. 1088 00:50:14,240 --> 00:50:17,520 Carrots look good, Harry. Yeah, they look sick. Thank you. 1089 00:50:17,520 --> 00:50:20,000 Somehow, miraculously, I'm in an OK position. 1090 00:50:20,000 --> 00:50:22,240 I just need my carrots to finish charring. 1091 00:50:22,240 --> 00:50:23,720 Sauce just needs to be blended 1092 00:50:23,720 --> 00:50:26,440 and then I need to taste everything and plate up. 1093 00:50:28,520 --> 00:50:30,480 STEPH: Just serve 'em rice, Jenn. (LAUGHTER) 1094 00:50:30,480 --> 00:50:32,720 Just serve rice? Perfect rice? 1095 00:50:32,720 --> 00:50:35,680 Do I serve rice or not serve rice? Which one to serve, like... 1096 00:50:35,680 --> 00:50:37,960 (INHALES) 1097 00:50:37,960 --> 00:50:41,600 30 secooooooonds! 1098 00:50:41,600 --> 00:50:43,160 (ALL CALL ENCOURAGEMENT) 1099 00:50:43,160 --> 00:50:45,120 Let's go! Whoo! 1100 00:50:45,120 --> 00:50:47,200 Come on, guys! 1101 00:50:47,200 --> 00:50:48,800 Keep going, Harry! 1102 00:50:54,000 --> 00:50:55,960 Straight up in 10! 1103 00:50:55,960 --> 00:50:59,080 ALL: 9, 8, 7, 1104 00:50:59,080 --> 00:51:01,960 6, 5, 4, 1105 00:51:01,960 --> 00:51:05,080 3, 2, 1! 1106 00:51:05,080 --> 00:51:06,640 Done. (APPLAUSE) 1107 00:51:08,080 --> 00:51:10,440 Well done, everyone. DANIEL: Good work, man. 1108 00:51:10,440 --> 00:51:12,720 So, end of the cook, I was like, 1109 00:51:12,720 --> 00:51:14,920 "Rice? No rice? Rice? No rice? Rice? No rice?" 1110 00:51:14,920 --> 00:51:17,240 Like, maybe I started to overthink myself. 1111 00:51:17,240 --> 00:51:20,600 (SIGHS) It's a really tough decision to make. 1112 00:51:20,600 --> 00:51:22,800 HARRY: Obviously, it was a bit frantic 'cause I cut my thumb 1113 00:51:22,800 --> 00:51:25,240 and, like, that's not the best way you wanna go about it. 1114 00:51:25,240 --> 00:51:29,480 But I just have to hope that it's good enough to beat the others. 1115 00:51:32,720 --> 00:51:35,400 Go, Haz. You got this. Let's go. 1116 00:51:36,880 --> 00:51:39,440 Even though I finished my dish, 1117 00:51:39,440 --> 00:51:42,840 I...didn't have as much time as I would have liked to. 1118 00:51:42,840 --> 00:51:47,440 My place in the entire competition relies on this dish. 1119 00:51:48,520 --> 00:51:50,040 That's scary. 1120 00:51:50,040 --> 00:51:51,680 Harry. 1121 00:51:54,080 --> 00:51:58,240 Today, I've made curried carrots with some smoked yoghurt 1122 00:51:58,240 --> 00:51:59,880 and some crispy carrot leaves. 1123 00:52:01,560 --> 00:52:03,040 Tough cook this morning? 1124 00:52:03,040 --> 00:52:05,440 Yeah. I had a...a weird morning. 1125 00:52:05,440 --> 00:52:08,040 But coming in to the second cook, I knew I was going up against, 1126 00:52:08,040 --> 00:52:09,920 like, three flavour tycoons. 1127 00:52:09,920 --> 00:52:12,680 And so I had to bring, like, big flavour. (LAUGHS) 1128 00:52:14,680 --> 00:52:16,080 We'll taste. Thank you. 1129 00:52:16,080 --> 00:52:17,920 Thanks, Harry. Enjoy. 1130 00:52:37,080 --> 00:52:39,280 I'm very impressed. Mm. 1131 00:52:39,280 --> 00:52:42,240 There's great flavour in this dish. 1132 00:52:43,600 --> 00:52:46,520 It's well balanced, the carrots are beautifully cooked, 1133 00:52:46,520 --> 00:52:48,440 the smoked yoghurt's delicious. 1134 00:52:48,440 --> 00:52:52,400 This does not reflect the worried contestant 1135 00:52:52,400 --> 00:52:54,520 that we visited at the bench early in the cook. 1136 00:52:55,880 --> 00:53:00,200 She's definitely pulled out an ace because this is a fantastic, 1137 00:53:00,200 --> 00:53:02,320 confident, delicious bowl of food. 1138 00:53:02,320 --> 00:53:04,000 When you've got the potential to do this, 1139 00:53:04,000 --> 00:53:06,320 you've got the potential to win the competition. 1140 00:53:06,320 --> 00:53:08,640 And it's, like, a bowl of curried soup. 1141 00:53:08,640 --> 00:53:11,640 Yep. But it's just done so well. So good! (CHUCKLES) 1142 00:53:11,640 --> 00:53:13,680 HARRY AND JENN: Good luck, Tommy. DANIEL: Let's go, mate. 1143 00:53:13,680 --> 00:53:15,640 (GROANS) That broth. 1144 00:53:17,680 --> 00:53:19,720 I'm the only one out of the four 1145 00:53:19,720 --> 00:53:22,400 that knows what it's like to be eliminated. 1146 00:53:22,400 --> 00:53:26,000 And all those feelings, like, I can't help but feel again. 1147 00:53:27,600 --> 00:53:29,760 I am really, really scared. 1148 00:53:51,120 --> 00:53:51,880 Good evening. 1149 00:53:51,880 --> 00:53:54,800 Major projects paused as council redirects the budget 1150 00:53:54,800 --> 00:53:56,400 to rebuild Brisbane, 1151 00:53:56,400 --> 00:53:59,960 with the Mayor not ruling out a rate rise to cover the bill. 1152 00:53:59,960 --> 00:54:02,000 Labor reveals the cost of doing business, 1153 00:54:02,000 --> 00:54:05,360 with election promises adding more than $7 billion extra debt. 1154 00:54:05,360 --> 00:54:08,480 Home builder Metricon denies rumours of a financial crisis. 1155 00:54:08,480 --> 00:54:10,800 And who needs a drug mule 1156 00:54:10,800 --> 00:54:13,600 when you can hire a carrier pigeon instead? 1157 00:54:59,280 --> 00:55:00,840 ANNOUNCER: Missed an episode of MasterChef? 1158 00:55:00,840 --> 00:55:02,520 Catch up on the latest culinary action, 1159 00:55:02,520 --> 00:55:05,080 enjoy another serving or savour past seasons at: 1160 00:55:11,760 --> 00:55:13,800 Tommy, what have you made us, mate? 1161 00:55:13,800 --> 00:55:15,720 Uh, today, I've made bun cha Hanoi. 1162 00:55:18,560 --> 00:55:20,160 Are you ready to go home? 1163 00:55:22,480 --> 00:55:25,280 No... OK, I'm gonna quote little Miles here, 1164 00:55:25,280 --> 00:55:27,400 "No way, no way am I going home." (ALL LAUGH) 1165 00:55:27,400 --> 00:55:29,040 'Cause that's his new word right now. 1166 00:55:29,040 --> 00:55:31,160 He used to just say, "No." But now it's "No way." 1167 00:55:31,160 --> 00:55:33,880 So no way, no way am I going home, I don't think. 1168 00:55:33,880 --> 00:55:35,280 Alright, we're gonna taste it. 1169 00:55:35,280 --> 00:55:37,920 Make sure you eat this and you dip it into this, alright? 1170 00:55:37,920 --> 00:55:39,760 Alright. You'll feel like you're at home. 1171 00:55:39,760 --> 00:55:41,360 Peace. Thanks, Tommy. 1172 00:55:42,720 --> 00:55:44,760 Why don't we all have a little dip? 1173 00:55:44,760 --> 00:55:46,960 Let's do what he asked us to do. 1174 00:55:56,280 --> 00:55:59,080 MEL: I like the punch in that dipping sauce. 1175 00:56:01,400 --> 00:56:03,200 I'll put some of that in the soup, actually. 1176 00:56:03,200 --> 00:56:05,440 Yeah. It's ten times better. 1177 00:56:05,440 --> 00:56:06,520 Yeah. 1178 00:56:07,800 --> 00:56:10,920 See, isn't that a worry, though? 1179 00:56:10,920 --> 00:56:12,240 That it needs it? Yeah. 1180 00:56:12,240 --> 00:56:13,760 Or that it's elevated by it? Well... 1181 00:56:13,760 --> 00:56:15,800 ..that it needs it and it is elevated by it. 1182 00:56:15,800 --> 00:56:17,000 Yes. 1183 00:56:19,560 --> 00:56:21,560 Given it's a dipping sauce for the fried fish. 1184 00:56:21,560 --> 00:56:26,200 Arguably, any kind of side sauce is intentionally supposed to be... 1185 00:56:26,200 --> 00:56:28,000 ..mixed within. 1186 00:56:28,000 --> 00:56:30,200 He didn't tell us that. He told us to dip the fish in it. 1187 00:56:30,200 --> 00:56:31,320 Mm. Yeah. 1188 00:56:31,320 --> 00:56:34,160 My piece of fish was a little bit over. 1189 00:56:34,160 --> 00:56:35,560 The broth. 1190 00:56:35,560 --> 00:56:39,320 My problem here is the seasoning of the broth. 1191 00:56:39,320 --> 00:56:43,000 It's not that seamless plate of food that Tommy commonly brings us. 1192 00:56:44,560 --> 00:56:46,880 Really, I mean, if you taste that on its on now, 1193 00:56:46,880 --> 00:56:50,760 it tastes like a beautiful light, clean chicken stock. 1194 00:56:50,760 --> 00:56:52,480 It's not yet a complete broth. 1195 00:56:52,480 --> 00:56:54,240 And then when you do add 1196 00:56:54,240 --> 00:56:57,080 his little side homestyle dipper, as he called it, 1197 00:56:57,080 --> 00:56:59,640 it just amped it up. 1198 00:56:59,640 --> 00:57:01,000 That's my problem with this. 1199 00:57:01,000 --> 00:57:04,400 You know Tommy, we all know Tommy, if he'd intended it that way, 1200 00:57:04,400 --> 00:57:06,120 then he would have done it. Yeah. 1201 00:57:06,120 --> 00:57:09,840 But he didn't. So that's the question of doubt that I have 1202 00:57:09,840 --> 00:57:11,600 in this bowl of food. 1203 00:57:13,440 --> 00:57:15,680 Will that see him in trouble today? 1204 00:57:15,680 --> 00:57:17,880 You know, he's got one-in-four chance. It might do. 1205 00:57:17,880 --> 00:57:19,360 BOTH: Mm. 1206 00:57:19,360 --> 00:57:21,240 TOMMY: OK, Jenn, good luck. 1207 00:57:21,240 --> 00:57:23,200 Thanks, guys. DANIEL: Good luck, Jenn. 1208 00:57:35,880 --> 00:57:37,560 Alright. 1209 00:57:37,560 --> 00:57:38,880 Please take a seat. 1210 00:57:40,440 --> 00:57:41,760 OK. 1211 00:57:41,760 --> 00:57:45,440 This morning's mapo was fantastic. 1212 00:57:45,440 --> 00:57:46,960 We absolutely loved it. 1213 00:57:46,960 --> 00:57:48,440 The flaws were more in the... The rice. 1214 00:57:48,440 --> 00:57:50,600 ..in the garnish and in the rice. Yep. 1215 00:57:50,600 --> 00:57:54,080 In choosing to recook everything again in round two, 1216 00:57:54,080 --> 00:57:57,600 how do you think that you went about rectifying those things? 1217 00:57:57,600 --> 00:58:00,720 Um, I cooked my rice two ways, in case one didn't turn out. 1218 00:58:00,720 --> 00:58:02,800 I was very careful with my garnishes. 1219 00:58:02,800 --> 00:58:04,400 Washed them. Heaps of time. 1220 00:58:04,400 --> 00:58:09,080 I know this tastes really good and it's something I really love but... 1221 00:58:09,080 --> 00:58:11,800 ..when you sit there and you start thinking, 1222 00:58:11,800 --> 00:58:13,680 you start wondering if it's enough... 1223 00:58:15,040 --> 00:58:18,160 Always be proud of the food that you love. Yep. 1224 00:58:18,160 --> 00:58:19,920 Whatever that is. 1225 00:58:19,920 --> 00:58:21,560 Yep. OK? 1226 00:58:21,560 --> 00:58:23,360 Thank you very much. Thank you. 1227 00:58:23,360 --> 00:58:24,840 Enjoy. 1228 00:58:48,440 --> 00:58:51,760 I'm a bit disappointed in this redemption. 1229 00:58:51,760 --> 00:58:55,840 This is a very different dish than what we've seen this morning. 1230 00:58:55,840 --> 00:58:57,600 I think round one Jenn brought us 1231 00:58:57,600 --> 00:59:01,760 a glossy, well-balanced beautiful mapo tofu 1232 00:59:01,760 --> 00:59:03,760 which we all enjoyed. 1233 00:59:04,880 --> 00:59:08,560 Here, we've got rice which is super confusing. 1234 00:59:08,560 --> 00:59:11,560 Both overcooked and undercooked rice in the same bowl 1235 00:59:11,560 --> 00:59:13,040 is like that's a major error. 1236 00:59:13,040 --> 00:59:14,960 She spent so much time on it. 1237 00:59:14,960 --> 00:59:17,200 And because she spent so much time on it, 1238 00:59:17,200 --> 00:59:20,440 I think she took her eye off the ball with the mapo tofu itself. 1239 00:59:20,440 --> 00:59:24,120 It was perfect in round one. 1240 00:59:24,120 --> 00:59:27,280 And this is... Unfortunately, this is far from perfect. 1241 00:59:28,280 --> 00:59:31,400 I'm really worried for her. This could really see her go. 1242 00:59:34,720 --> 00:59:36,560 DANIEL: Don't...cry. 1243 00:59:37,560 --> 00:59:40,720 I'm actually really seeking redemption in this dish. 1244 00:59:40,720 --> 00:59:41,720 Got this, brother. 1245 00:59:41,720 --> 00:59:44,720 Being eliminated today on a dish like this 1246 00:59:44,720 --> 00:59:47,440 would affect me more than, say, a pressure test. 1247 00:59:47,440 --> 00:59:50,880 Just because...this is essentially my playing field here. 1248 00:59:50,880 --> 00:59:52,320 This is a dish that I'm familiar with. 1249 00:59:53,840 --> 00:59:56,440 I've taken it personally that I screwed that up the first time. 1250 00:59:56,440 --> 00:59:58,320 Big man. Here he is. 1251 00:59:58,320 --> 01:00:00,720 How are we? Very well, mate. Good. 1252 01:00:00,720 --> 01:00:03,120 Round two of the fish wings. Yep. 1253 01:00:03,120 --> 01:00:05,080 Ocean ribs version 2. 1254 01:00:05,080 --> 01:00:09,560 Grilled fish wing with a smoky tomato and habanero salsa. 1255 01:00:09,560 --> 01:00:10,960 Mate, let's talk about the first cook. 1256 01:00:10,960 --> 01:00:13,600 Yep. Let's just rip that Band-Aid off. 1257 01:00:13,600 --> 01:00:16,000 Yep. It seems like you knew what you were doing. 1258 01:00:16,000 --> 01:00:17,760 Mm. It looked like you'd done it all the time. 1259 01:00:17,760 --> 01:00:19,280 Yeah, I've done this... 1260 01:00:19,280 --> 01:00:22,560 On the beers, I've done this casually, like... (LAUGHS) 1261 01:00:22,560 --> 01:00:24,520 I've done this so many times 1262 01:00:24,520 --> 01:00:28,320 and it was just because I got so fixated on the time... 1263 01:00:28,320 --> 01:00:30,520 So...you happy? 1264 01:00:30,520 --> 01:00:32,520 Oh, it's killing me. 1265 01:00:32,520 --> 01:00:34,480 I'm like, yep, I reckon they're cooked 1266 01:00:34,480 --> 01:00:37,640 but there's just that shadow of a doubt that's like... 1267 01:00:37,640 --> 01:00:39,360 (SHUDDERS) 1268 01:00:39,360 --> 01:00:42,080 OK, we'll taste now. (LAUGHS) 1269 01:00:42,080 --> 01:00:44,800 Maybe just poke into it now while I'm walk... 1270 01:00:44,800 --> 01:00:46,320 No. (LAUGHS) Nah, enjoy, guys. 1271 01:00:46,320 --> 01:00:48,120 Thank you. Thank you. 1272 01:00:50,720 --> 01:00:52,840 All done now. Yeah. 1273 01:00:52,840 --> 01:00:54,160 That's it. I've presented my dish. 1274 01:00:54,160 --> 01:00:55,440 It's finished. Yep. 1275 01:00:56,880 --> 01:00:58,280 Good job. 1276 01:01:01,840 --> 01:01:04,400 JOCK: One's much bigger than the other one. 1277 01:01:04,400 --> 01:01:06,080 Mm. 1278 01:01:06,080 --> 01:01:09,880 So I'm gonna go into the bigger one of the two first. 1279 01:01:09,880 --> 01:01:11,920 Just to see... This part worries me here. 1280 01:01:13,560 --> 01:01:15,360 I just wanna... 1281 01:01:29,440 --> 01:01:31,320 JOCK: I just wanna... 1282 01:01:31,320 --> 01:01:32,800 Looks good. 1283 01:01:34,400 --> 01:01:36,280 That little nook in there, that's the best... 1284 01:01:36,280 --> 01:01:38,560 ANDY: That's the best bit. (GASPS) That's the bit there, look at it. 1285 01:01:38,560 --> 01:01:40,440 It's come away nice and cleanly. Oh, so nice. 1286 01:01:40,440 --> 01:01:42,920 Oh! That looks so good. Look at that. 1287 01:01:42,920 --> 01:01:44,440 It's cooked like... 1288 01:01:44,440 --> 01:01:46,680 Like, just perfectly. Look at that. Yep. 1289 01:01:46,680 --> 01:01:47,840 Oh, my God. 1290 01:01:48,840 --> 01:01:50,520 That's pure luxury. 1291 01:01:51,640 --> 01:01:53,000 Pumped for him. 1292 01:01:53,000 --> 01:01:55,800 Like, absolute pumped for him. 1293 01:01:55,800 --> 01:01:59,400 The sweetness of charring those chillies over the hibachi, 1294 01:01:59,400 --> 01:02:00,960 gotta hand it to him. 1295 01:02:00,960 --> 01:02:03,560 You know, he's...he's slowly been stepping up the ladder, 1296 01:02:03,560 --> 01:02:05,880 this one's a big step up. 1297 01:02:05,880 --> 01:02:10,800 Look, I know firsthand what staying in this competition can do for you. 1298 01:02:10,800 --> 01:02:14,880 I came in so raw and knew very little about food. 1299 01:02:14,880 --> 01:02:17,520 And you can tell by the way that he's talking about food, 1300 01:02:17,520 --> 01:02:19,480 it's just starting to click. 1301 01:02:19,480 --> 01:02:21,480 We're starting to see it here but imagine, 1302 01:02:21,480 --> 01:02:24,080 you know, in two months time, it's just gonna go to another level. 1303 01:02:24,080 --> 01:02:25,600 Can't wait. 1304 01:02:28,480 --> 01:02:33,880 This challenge was all about making the right decisions at the right time 1305 01:02:33,880 --> 01:02:38,120 but the four of you made some poor decisions in round one. 1306 01:02:38,120 --> 01:02:41,920 However, round two was full of redemption. 1307 01:02:43,280 --> 01:02:45,640 Starting with Daniel. 1308 01:02:45,640 --> 01:02:47,200 (EXHALES DEEPLY) 1309 01:02:47,200 --> 01:02:49,000 Thank God. 1310 01:02:49,000 --> 01:02:51,400 It was your best dish so far. 1311 01:02:51,400 --> 01:02:54,240 There is no way you're going home today. Well done, buddy. 1312 01:02:54,240 --> 01:02:55,920 (APPLAUSE) 1313 01:02:59,760 --> 01:03:01,160 JENN: Well done, Dan. 1314 01:03:01,160 --> 01:03:04,440 Holy crap. Yes! Sorry. 1315 01:03:04,440 --> 01:03:08,040 There was another dish that we loved equally as much. 1316 01:03:08,040 --> 01:03:12,160 And it was also the best dish that we've tasted from this cook too. 1317 01:03:13,160 --> 01:03:16,240 And that dish was cooked by Harry. 1318 01:03:17,240 --> 01:03:19,040 (APPLAUSE) 1319 01:03:19,040 --> 01:03:20,960 (LAUGHS) Well done. 1320 01:03:25,800 --> 01:03:27,320 MEL: Tommy and Jenn. 1321 01:03:27,320 --> 01:03:31,800 You both chose to redeem your round one cook in different ways. 1322 01:03:32,840 --> 01:03:35,440 Jenn, you brought us a second version 1323 01:03:35,440 --> 01:03:37,160 of the same dish from round one. 1324 01:03:39,600 --> 01:03:42,360 Tommy, you brought us a traditional throwback. 1325 01:03:44,840 --> 01:03:49,440 And Tommy, while we loved your noodles and the flavour of your fish, 1326 01:03:49,440 --> 01:03:51,280 your broth was under-seasoned 1327 01:03:51,280 --> 01:03:54,440 and it only came alive when we added your dipping sauce. 1328 01:03:58,400 --> 01:04:01,840 Jenn, while your rice was an improvement on round one... 1329 01:04:02,920 --> 01:04:05,720 ..sadly, your mapo tofu was not. 1330 01:04:07,960 --> 01:04:12,240 It lacked the punch and the dynamism of your first dish. 1331 01:04:12,240 --> 01:04:14,080 And I'm sorry... 1332 01:04:14,080 --> 01:04:15,720 ..that's why you're going home. 1333 01:04:17,280 --> 01:04:18,960 (JENN SIGHS) 1334 01:04:22,280 --> 01:04:24,240 Thank you, everybody. 1335 01:04:24,240 --> 01:04:25,800 I'm sorry. 1336 01:04:27,600 --> 01:04:32,120 Jenn, you've thrown yourself into this competition 1337 01:04:32,120 --> 01:04:34,600 with absolutely everything you have 1338 01:04:34,600 --> 01:04:36,640 and we love that about you. 1339 01:04:36,640 --> 01:04:39,840 With your determination, you'll get there very soon. 1340 01:04:39,840 --> 01:04:43,440 I've learned so, so, so incredibly much. 1341 01:04:44,760 --> 01:04:48,240 And I'm just so happy that I was able to be a part of this. 1342 01:04:48,240 --> 01:04:50,920 It's been so good to get to know you 1343 01:04:50,920 --> 01:04:53,760 but, unfortunately, it's time to say goodbye. 1344 01:04:58,000 --> 01:04:59,880 (CRIES) JULIE: Beautiful girl. 1345 01:04:59,880 --> 01:05:02,040 (APPLAUSE) 1346 01:05:06,680 --> 01:05:11,040 Give it up for Jenn, everybody! (CHEERING AND APPLAUSE) 1347 01:05:16,240 --> 01:05:19,920 I'm gonna go home, I'm gonna cook every single type of rice out there 1348 01:05:19,920 --> 01:05:23,480 with every single appliance until I nail it! 1349 01:05:23,480 --> 01:05:27,160 And I'll still be cooking mapo tofu because... (SOBS) 1350 01:05:27,160 --> 01:05:30,520 ..I don't begrudge it at all. (CHUCKLES) 1351 01:05:30,520 --> 01:05:33,720 Well, it's always hard to say goodbye 1352 01:05:33,720 --> 01:05:37,040 but, to lift everyone's spirits again, 1353 01:05:37,040 --> 01:05:39,640 next up is a very special masterclass 1354 01:05:39,640 --> 01:05:41,240 and we're gonna kick it all off out in the garden. 1355 01:05:41,240 --> 01:05:42,240 We'll see you out there. 1356 01:05:49,600 --> 01:05:51,400 Hey! (LAUGHS) 1357 01:05:52,560 --> 01:05:54,600 Hello! ALL: Morning! 1358 01:05:54,600 --> 01:05:56,800 How are we? Good. 1359 01:05:56,800 --> 01:05:58,520 Good. Come in, find a seat. 1360 01:05:58,520 --> 01:06:00,520 (LAUGHTER) 1361 01:06:00,520 --> 01:06:03,480 Masterclass is like the best day of the week. 1362 01:06:05,080 --> 01:06:06,520 We just get to chill out, 1363 01:06:06,520 --> 01:06:09,920 we get incredible information shared with us by awesome chefs. 1364 01:06:09,920 --> 01:06:12,640 I'm really excited for today. 1365 01:06:12,640 --> 01:06:16,880 Welcome to a very special masterclass. 1366 01:06:16,880 --> 01:06:19,760 And even though she was eliminated from the competition, 1367 01:06:19,760 --> 01:06:23,120 it's great to have Jenn back with us for the masterclass today 1368 01:06:23,120 --> 01:06:25,080 in the beautiful MasterChef garden. 1369 01:06:25,080 --> 01:06:26,720 (ALL CHEER) 1370 01:06:26,720 --> 01:06:29,520 First up, Andy and I are gonna show you 1371 01:06:29,520 --> 01:06:32,200 how to make the most out of the MasterChef garden. 1372 01:06:32,200 --> 01:06:33,920 Ooh. Great. 1373 01:06:33,920 --> 01:06:35,400 What are you doing, Andy? 1374 01:06:35,400 --> 01:06:39,200 So I am going to do some stuffed zucchini flowers 1375 01:06:39,200 --> 01:06:41,240 with a pretty rustic prawn mousse 1376 01:06:41,240 --> 01:06:45,040 served on a Romesco with some guanciale over the top. 1377 01:06:45,040 --> 01:06:46,040 You? 1378 01:06:46,040 --> 01:06:50,040 I'm gonna be cooking my eggplant agrodolce. 1379 01:06:51,520 --> 01:06:53,800 I haven't done this. (ALL LAUGH) 1380 01:06:53,800 --> 01:06:56,000 So I'm on the wing here. 1381 01:06:56,000 --> 01:06:58,240 But there are some eggplants that I noticed in the garden 1382 01:06:58,240 --> 01:06:59,880 that are, like, ripe. 1383 01:06:59,880 --> 01:07:02,280 I want to show you how to use it in a different way. 1384 01:07:02,280 --> 01:07:05,160 Shall we pick some stuff? Let's do it. 1385 01:07:06,480 --> 01:07:09,960 What about this? (LAUGHS) I know! 1386 01:07:09,960 --> 01:07:11,800 (ALL LAUGH) 1387 01:07:11,800 --> 01:07:14,080 # We're off to see the Wizard. # 1388 01:07:14,080 --> 01:07:15,480 (ALL LAUGH) 1389 01:07:16,800 --> 01:07:18,160 Oh, golly gosh. 1390 01:07:19,440 --> 01:07:21,120 Alright. 1391 01:07:21,120 --> 01:07:23,720 I need eggplant, garlic, chilli. 1392 01:07:23,720 --> 01:07:25,680 Capsicums for me. 1393 01:07:25,680 --> 01:07:28,000 I'm gonna get some tomatoes. You need some tomatoes? 1394 01:07:28,000 --> 01:07:30,480 I need a few tomatoes. 1395 01:07:30,480 --> 01:07:32,560 Righto. 1396 01:07:32,560 --> 01:07:34,600 How 'bout that elephant garlic?! Oh, yes. 1397 01:07:34,600 --> 01:07:36,120 ALL: Yes. 1398 01:07:40,120 --> 01:07:43,360 So from the garden, I got a couple of capsicums, 1399 01:07:43,360 --> 01:07:45,320 which will be the base of our Romesco sauce. 1400 01:07:45,320 --> 01:07:47,200 Red jalapeno, just for some spice. 1401 01:07:47,200 --> 01:07:48,680 I'm gonna char those up. 1402 01:07:50,480 --> 01:07:53,440 I also got some onions and some garlic 1403 01:07:53,440 --> 01:07:57,640 and we're gonna fry them in the pan, caramelise those pretty hardcore. 1404 01:07:57,640 --> 01:08:01,960 Alright, so...I wanna go away from these smoky flavours 1405 01:08:01,960 --> 01:08:03,680 that everyone tends to do with eggplant 1406 01:08:03,680 --> 01:08:05,720 and just show you an eggplant dish 1407 01:08:05,720 --> 01:08:08,920 that's got a lot of bitterness tied in along with the dish. 1408 01:08:08,920 --> 01:08:11,120 I'm gonna start by making an aromatic stock 1409 01:08:11,120 --> 01:08:13,360 to poach slices of eggplant in. 1410 01:08:13,360 --> 01:08:17,080 I'm gonna add my seaweed, so kombu and also kelp. 1411 01:08:17,080 --> 01:08:19,080 I've picked lots of aromats from the garden. 1412 01:08:19,080 --> 01:08:22,840 We've got cinnamon myrtle, lemon and aniseed myrtle. 1413 01:08:22,840 --> 01:08:24,640 Then the mountain pepper. 1414 01:08:24,640 --> 01:08:27,080 And I'm gonna add one of these chillies. 1415 01:08:28,720 --> 01:08:31,520 We're just building up layers and layers of flavour. 1416 01:08:32,640 --> 01:08:35,200 Now I'm gonna add some acidity. 1417 01:08:35,200 --> 01:08:37,080 So the seaweed vinegar. 1418 01:08:37,080 --> 01:08:38,320 White soy. 1419 01:08:39,720 --> 01:08:41,200 Lastly... 1420 01:08:42,360 --> 01:08:44,520 ..some lemon juice. 1421 01:08:44,520 --> 01:08:46,360 Gonna taste it. 1422 01:08:48,280 --> 01:08:50,120 Thanks for putting your spoons there. It's great. 1423 01:08:50,120 --> 01:08:51,800 (CLANG!) Where's my spoon? 1424 01:08:51,800 --> 01:08:53,320 (LAUGHTER) 1425 01:08:54,800 --> 01:08:58,280 Now that we've covered broth town... (LAUGHS) 1426 01:08:58,280 --> 01:08:59,840 ..we'll recount what's going on here. 1427 01:08:59,840 --> 01:09:01,880 I've got a little bit of sizzle on my onions. 1428 01:09:01,880 --> 01:09:04,240 I've got my capsicums on here. 1429 01:09:04,240 --> 01:09:07,400 We wanna blacken those up so that's...looking good. 1430 01:09:07,400 --> 01:09:09,640 And now, I'm getting on to my prawns. 1431 01:09:09,640 --> 01:09:12,320 I just wanna show you a little trickety trick 1432 01:09:12,320 --> 01:09:14,200 with peeling the prawns. 1433 01:09:14,200 --> 01:09:16,840 So to try and get the intestinal tract out, 1434 01:09:16,840 --> 01:09:19,720 pull from the bottom and then pull up. 1435 01:09:19,720 --> 01:09:23,000 See right there? The intestinal tract? 1436 01:09:23,000 --> 01:09:25,680 We've revealed that so we can rip the head off. 1437 01:09:25,680 --> 01:09:28,120 And then just start to slowly tease that out. 1438 01:09:29,280 --> 01:09:32,000 Normally, you guys give me that to eat. But today... 1439 01:09:32,000 --> 01:09:34,120 (ALL LAUGH) 1440 01:09:34,120 --> 01:09:35,200 ..I'm gonna take that out. 1441 01:09:35,200 --> 01:09:39,600 Take the head off and the body and we're left with our nice prawn flesh. 1442 01:09:39,600 --> 01:09:41,840 I've got my oil heating up. 1443 01:09:41,840 --> 01:09:45,400 So we're gonna fry the shells and the heads off... 1444 01:09:45,400 --> 01:09:47,840 ..to make a bit of a prawn stock. 1445 01:09:47,840 --> 01:09:50,640 And now, I'm gonna quickly chop up the prawn flesh 1446 01:09:50,640 --> 01:09:52,320 to make the prawn mousse. 1447 01:09:52,320 --> 01:09:56,120 Meanwhile, I'm gonna start making my agrodolce. 1448 01:09:56,120 --> 01:09:58,440 And what is, specifically, an agrodolce? 1449 01:09:58,440 --> 01:10:00,120 Sweet-and-sour. Sweet-and-sour? 1450 01:10:00,120 --> 01:10:01,400 That's what it means. 1451 01:10:01,400 --> 01:10:04,600 I know there's many versions but what would be the traditional ingredients 1452 01:10:04,600 --> 01:10:05,760 that you HAVE to include? 1453 01:10:05,760 --> 01:10:09,200 My nonno, for example, used to make an agrodolce 1454 01:10:09,200 --> 01:10:11,040 which was honey and white vinegar. 1455 01:10:11,040 --> 01:10:13,400 That's your cheapest form of an agrodolce, pretty much. 1456 01:10:13,400 --> 01:10:15,560 Right. Something sweet, something sour. 1457 01:10:17,080 --> 01:10:19,400 So, nice hot pan. 1458 01:10:19,400 --> 01:10:20,760 In with the onions. 1459 01:10:22,520 --> 01:10:25,360 And I'm gonna add some of the aromatic stock. 1460 01:10:27,360 --> 01:10:30,480 And then, we've got the beautiful elephant garlic. 1461 01:10:30,480 --> 01:10:33,400 There is a bit of an earthiness to it, which is really nice. 1462 01:10:33,400 --> 01:10:34,840 Adding a little bit of chilli. 1463 01:10:34,840 --> 01:10:36,680 Golden sultanas. 1464 01:10:36,680 --> 01:10:38,680 Chopped almonds. 1465 01:10:38,680 --> 01:10:40,520 I'm gonna cook that all the way down 1466 01:10:40,520 --> 01:10:44,040 and then I'm gonna start adding some honey and sugar for the sweetness 1467 01:10:44,040 --> 01:10:46,320 and red wine vinegar for the sourness. 1468 01:10:48,880 --> 01:10:51,400 I've got my mousse. 1469 01:10:52,840 --> 01:10:56,240 So 100 grams of the prawn meat with the zest of a lemon 1470 01:10:56,240 --> 01:10:59,160 and you'll see here, I've reserved some of my prawns 1471 01:10:59,160 --> 01:11:02,160 because then we're gonna fold chopped prawns through the mousse. 1472 01:11:02,160 --> 01:11:03,960 'Cause I want it to be chunky. 1473 01:11:03,960 --> 01:11:07,440 I want the texture and the flavour of prawns to really shine through. 1474 01:11:07,440 --> 01:11:09,480 And then I reckon that's it. 1475 01:11:09,480 --> 01:11:12,160 So that's ready to go inside the zucchini flowers. 1476 01:11:12,160 --> 01:11:16,080 Our capsicums are charred up. 1477 01:11:16,080 --> 01:11:19,040 We just wanna soften them, we'll just cover them up. 1478 01:11:19,040 --> 01:11:21,640 And then, I've got my prawn stock on the go here 1479 01:11:21,640 --> 01:11:25,360 so we caramelise all of the heads and all of the shells pretty hardcore. 1480 01:11:25,360 --> 01:11:26,880 And now I've just filled up with water, 1481 01:11:26,880 --> 01:11:29,320 we're gonna reduce that by half so it intensifies even more. 1482 01:11:31,600 --> 01:11:34,360 ANNOUNCER: Coming up, Andy and Jock 1483 01:11:34,360 --> 01:11:37,480 plate up their garden-inspired creations. 1484 01:11:37,480 --> 01:11:40,160 Alright, who wants to taste? Yeah. 1485 01:11:40,160 --> 01:11:41,600 Then... 1486 01:11:41,600 --> 01:11:43,760 These guys are the real deal 1487 01:11:43,760 --> 01:11:46,880 with 200 medals awarded for their pies and pastries... 1488 01:11:46,880 --> 01:11:52,920 ..the brothers behind Australia's best pie reveal their trade secrets. 1489 01:11:52,920 --> 01:11:57,160 This is our secret seasoning so everyone would be try to know. 1490 01:11:57,160 --> 01:11:59,200 (LAUGHTER) 1491 01:11:59,200 --> 01:12:01,160 That's the best pie in Australia. 1492 01:12:01,160 --> 01:12:03,360 (ALL EXCLAIM) 1493 01:12:03,360 --> 01:12:06,280 Best thing about pies is you can make them in bulk! 1494 01:12:06,280 --> 01:12:09,160 YOU get a pie! And YOU get a pie! 1495 01:12:09,160 --> 01:12:11,120 Come on up! 1496 01:12:11,120 --> 01:12:13,520 And later... Take it easy on me. 1497 01:12:13,520 --> 01:12:18,480 ..it's Keyma and Michael in a 30-minute dessert showdown. 1498 01:12:18,480 --> 01:12:21,160 Alright, so we're making lime churros. 1499 01:12:21,160 --> 01:12:23,120 It might be soup-ffle, Andy. 1500 01:12:33,080 --> 01:12:36,080 Today, we're cooking my tempura zucchini flowers 1501 01:12:36,080 --> 01:12:37,880 stuffed with a prawn mousse. 1502 01:12:37,880 --> 01:12:41,840 And I'm cooking my eggplant agrodolce. 1503 01:12:44,240 --> 01:12:47,760 So I've got some good caramelisation on my agrodolce. 1504 01:12:47,760 --> 01:12:51,840 The garlic, the onions, almonds, golden sultanas. 1505 01:12:53,120 --> 01:12:55,840 And then I've just gone in now with the anchovies 1506 01:12:55,840 --> 01:12:58,320 and a tablespoon of capers. 1507 01:12:58,320 --> 01:13:00,400 And then we're just gonna let that cook down 1508 01:13:00,400 --> 01:13:01,720 and I wanna take it to the edge 1509 01:13:01,720 --> 01:13:03,960 where I start getting a bit of bitterness. 1510 01:13:03,960 --> 01:13:07,240 It's the bitterness that gives you complexity, you know? 1511 01:13:07,240 --> 01:13:09,640 You guys should play a drinking game when he says 'bitterness'. 1512 01:13:09,640 --> 01:13:11,360 (LAUGHTER) 1513 01:13:13,840 --> 01:13:15,400 So, where am I at? 1514 01:13:15,400 --> 01:13:17,600 Romesco stage, onions and garlic. 1515 01:13:17,600 --> 01:13:19,360 They've been sweated down. 1516 01:13:19,360 --> 01:13:21,240 Our capsicums are soft. 1517 01:13:21,240 --> 01:13:22,720 We'll slice that up. 1518 01:13:22,720 --> 01:13:24,160 And I've got my jalapeno as well. 1519 01:13:24,160 --> 01:13:25,480 Cumin, half a tablespoon. 1520 01:13:25,480 --> 01:13:27,600 Smoked paprika, same amount. 1521 01:13:27,600 --> 01:13:29,640 Now we wanna cook these spices out. 1522 01:13:32,040 --> 01:13:34,160 So, zucchini flowers. 1523 01:13:34,160 --> 01:13:37,400 You need to take the stamen out. You wanna be quite gentle here. 1524 01:13:37,400 --> 01:13:38,640 We'll just wiggle our finger in. 1525 01:13:38,640 --> 01:13:40,320 And you'll just hear the... 1526 01:13:40,320 --> 01:13:42,640 (SNAP) ..the click. 1527 01:13:42,640 --> 01:13:44,440 And then you tease it out. 1528 01:13:44,440 --> 01:13:46,680 Stamen...gone. 1529 01:13:49,720 --> 01:13:52,520 I'll eat at least four of your zucchini flowers. 1530 01:13:52,520 --> 01:13:54,480 Oh, I was only gonna put three on the plate. 1531 01:13:54,480 --> 01:13:56,640 (LAUGHS) (LAUGHTER) 1532 01:13:56,640 --> 01:13:58,760 Done. 1533 01:13:58,760 --> 01:14:01,800 So now, I'm just poaching my eggplant. 1534 01:14:03,000 --> 01:14:04,800 Three or four minutes and then I'll take 'em out. 1535 01:14:06,000 --> 01:14:08,400 We're gonna go back to the Romesco. 1536 01:14:08,400 --> 01:14:12,440 Now it's time to go in with our cherry tomatoes. 1537 01:14:12,440 --> 01:14:15,320 See how it's starting to caramelise on the bottom there? 1538 01:14:15,320 --> 01:14:17,800 And we want these guys to collapse. 1539 01:14:20,640 --> 01:14:23,520 I am now gonna get onto my tempura batter. 1540 01:14:23,520 --> 01:14:26,120 We've got 90 grams of tapioca flour. 1541 01:14:26,120 --> 01:14:28,760 Just gonna add some xanthium. 1542 01:14:28,760 --> 01:14:31,520 And now, we're gonna go lid on and blend it up. 1543 01:14:31,520 --> 01:14:32,960 So we'll bring that together. 1544 01:14:34,320 --> 01:14:35,880 So you can see now... 1545 01:14:37,520 --> 01:14:40,640 ..that's exactly what the xanthium does. It makes it kind if gluey. 1546 01:14:41,760 --> 01:14:44,000 But now, we're gonna aerate it. 1547 01:14:44,000 --> 01:14:45,920 So we'll introduce our iSi gun. 1548 01:14:48,560 --> 01:14:50,400 Give it a good shake. 1549 01:14:54,000 --> 01:14:55,640 Hello. Wow! 1550 01:14:55,640 --> 01:14:57,640 That's so cool. Look at that. 1551 01:14:58,840 --> 01:15:01,720 Like, it's light and it's gonna go super crispy. 1552 01:15:01,720 --> 01:15:03,840 So we're just gonna dredge our zucchini flowers. 1553 01:15:03,840 --> 01:15:05,640 And then we're gonna fry them. 1554 01:15:07,040 --> 01:15:09,120 I'm kind of ready to plate. Are you far off? 1555 01:15:09,120 --> 01:15:10,880 Are you plating?! Yeah, I'm plating. 1556 01:15:10,880 --> 01:15:12,800 Dude, I'm so far away from plating. 1557 01:15:12,800 --> 01:15:14,680 Well, that's alright. It takes me ages to plate. 1558 01:15:14,680 --> 01:15:16,480 Then I'll just finish our Romesco. 1559 01:15:16,480 --> 01:15:20,680 So our mixture is, like, completely caramelised and collapsed. 1560 01:15:20,680 --> 01:15:23,520 So we'll get all that in. 1561 01:15:23,520 --> 01:15:25,960 I've got about 15 grams of almonds. 1562 01:15:25,960 --> 01:15:27,960 And now, our prawn stock. 1563 01:15:29,480 --> 01:15:31,120 Now we'll blend away. 1564 01:15:34,160 --> 01:15:38,440 Alright, so I've layered on the plate slices of eggplant 1565 01:15:38,440 --> 01:15:40,680 and guanciale straight on top. 1566 01:15:40,680 --> 01:15:43,680 A brush with my very bitter lacquer. 1567 01:15:43,680 --> 01:15:47,600 Now I'm just gonna add my agrodolce to that. 1568 01:15:47,600 --> 01:15:51,160 I've got dill, parsley and mint. 1569 01:15:51,160 --> 01:15:56,080 Then, a lacquered piece of eggplant in the wind. 1570 01:15:56,080 --> 01:15:58,000 Which sits on top of that. 1571 01:15:58,000 --> 01:16:00,640 And then we're gonna go back to our fried basil 1572 01:16:00,640 --> 01:16:05,280 and try and make it look like the head of the eggplant. 1573 01:16:05,280 --> 01:16:07,120 Alright, mate... 1574 01:16:07,120 --> 01:16:09,400 ..do you need a hand? Wow, they look amazing. 1575 01:16:09,400 --> 01:16:11,280 Super crunchy. Super crunchy. 1576 01:16:11,280 --> 01:16:12,880 I'll let you do the honours. 1577 01:16:12,880 --> 01:16:14,920 Take 'em out. Yes, Chef. 1578 01:16:14,920 --> 01:16:17,280 I'm gonna start on plating. 1579 01:16:17,280 --> 01:16:20,720 So my Romesco, gonna get a fair bit of this on the plate. 1580 01:16:25,480 --> 01:16:27,880 Then some zucchini flowers... 1581 01:16:29,240 --> 01:16:31,280 ..with some guanciale over the top. 1582 01:16:31,280 --> 01:16:33,680 Just want it to melt over. 1583 01:16:33,680 --> 01:16:34,800 Sensational. 1584 01:16:36,240 --> 01:16:40,640 So...tempura zucchini flowers stuffed with a prawn mousse 1585 01:16:40,640 --> 01:16:43,760 and a Romesco sauce with some guanciale over the top. 1586 01:16:43,760 --> 01:16:45,240 (APPLAUSE) Beautiful. 1587 01:16:46,840 --> 01:16:49,440 There it is, my eggplant agrodolce. 1588 01:16:49,440 --> 01:16:51,440 (APPLAUSE) 1589 01:16:56,360 --> 01:16:57,920 (POSH ENGLISH ACCENT) Bravo! 1590 01:16:57,920 --> 01:17:00,120 (NORMAL VOICE) Alright, who wants to taste? 1591 01:17:00,120 --> 01:17:01,400 Yeah. 1592 01:17:01,400 --> 01:17:03,080 Jenn, Mindy, let's go. 1593 01:17:03,080 --> 01:17:05,360 I'm gonna go Melanie and Julie. 1594 01:17:07,320 --> 01:17:09,440 I tried to make it look like an eggplant. 1595 01:17:09,440 --> 01:17:11,000 JENN: It DOES look like an eggplant. 1596 01:17:11,000 --> 01:17:13,040 MINDY: Keen on that texture, it looks incredible. 1597 01:17:17,200 --> 01:17:18,520 Far out. 1598 01:17:18,520 --> 01:17:20,320 The layering of flavours is unreal. 1599 01:17:20,320 --> 01:17:21,960 I love the acidity. 1600 01:17:21,960 --> 01:17:24,080 And that bitterness actually just sits at the back. 1601 01:17:24,080 --> 01:17:25,480 It's just such a beautiful vegie 1602 01:17:25,480 --> 01:17:27,200 and we don't think of other ways of cooking with it. 1603 01:17:27,200 --> 01:17:28,800 Yep. Bloody beautiful. 1604 01:17:28,800 --> 01:17:30,960 Thank you, ladies. Nice work. Thank you so much. 1605 01:17:30,960 --> 01:17:32,720 Yeah! Thank you. 1606 01:17:32,720 --> 01:17:36,320 So, I reckon use your fingies but then, get a bit of sauce. 1607 01:17:36,320 --> 01:17:38,240 Or just it however you wanna eat it. 1608 01:17:38,240 --> 01:17:40,440 (LAUGHS) You just go. Grab one. 1609 01:17:40,440 --> 01:17:42,200 I'm going in. Here we go. 1610 01:17:42,200 --> 01:17:44,520 That's got sauce on it. There you go. Ha-ha! 1611 01:17:44,520 --> 01:17:47,040 Oh, that's amazing. That batter is awesome. 1612 01:17:47,040 --> 01:17:49,760 Really light. Really, really light. 1613 01:17:49,760 --> 01:17:51,800 Do you want another one? You can have it. 1614 01:17:51,800 --> 01:17:53,520 Jules, go halves with me. Alright. 1615 01:17:53,520 --> 01:17:55,040 (BOTH LAUGH) 1616 01:17:55,040 --> 01:17:56,600 Twist your arm. 1617 01:17:56,600 --> 01:17:57,920 Thank you. No worries. 1618 01:17:57,920 --> 01:17:59,440 (BOTH GIGGLE) 1619 01:18:00,440 --> 01:18:04,280 We hope that opened your eyes up to what's at your disposal out here 1620 01:18:04,280 --> 01:18:07,280 and how valuable it can be for any of your cooks. 1621 01:18:09,200 --> 01:18:12,800 Up next, you're off to see Mel and a special guest inside. 1622 01:18:12,800 --> 01:18:14,200 See ya! See you later. 1623 01:18:24,840 --> 01:18:26,840 Hello. 1624 01:18:26,840 --> 01:18:28,160 Take a seat. 1625 01:18:29,840 --> 01:18:34,280 I would like to introduce you to some very special guests today. 1626 01:18:34,280 --> 01:18:36,840 These guys are the real deal, 1627 01:18:36,840 --> 01:18:41,080 with 200 medals awarded for their pies and pastries, 1628 01:18:41,080 --> 01:18:46,160 they've been elected Australia's best pie makers three years in a row. 1629 01:18:46,160 --> 01:18:50,000 Please welcome, from Country Cob Bakery in Kyneton, 1630 01:18:50,000 --> 01:18:52,240 Chan and Ryan! (CHEERING AND APPLAUSE) 1631 01:18:56,640 --> 01:18:58,880 Chan, you came to Australia in 2004. 1632 01:18:58,880 --> 01:19:00,160 Yep. 1633 01:19:00,160 --> 01:19:02,400 And...you didn't know what a pie was. 1634 01:19:02,400 --> 01:19:04,440 (LAUGHS) Exactly. 1635 01:19:04,440 --> 01:19:08,200 Yeah, so, when I first come to Australia, I worked for a factory 1636 01:19:08,200 --> 01:19:10,200 and every lunch time, 1637 01:19:10,200 --> 01:19:13,040 we can see the food truck come in and everyone line up for pie. 1638 01:19:13,040 --> 01:19:16,280 Everyone love it so much and the first day I held onto the pie, 1639 01:19:16,280 --> 01:19:18,040 it feels different. 1640 01:19:18,040 --> 01:19:20,800 (LAUGHS) What did you think? 1641 01:19:20,800 --> 01:19:22,640 Well...it's not the best. 1642 01:19:22,640 --> 01:19:24,960 (LAUGHTER) 1643 01:19:24,960 --> 01:19:27,880 But the thing is, I told myself if I'm gonna make this, 1644 01:19:27,880 --> 01:19:30,200 I can make better pie. 1645 01:19:30,200 --> 01:19:33,680 There are no pies in Cambodian food tradition, is there? 1646 01:19:33,680 --> 01:19:35,800 No, not really. Not at all. 1647 01:19:35,800 --> 01:19:37,320 (BOTH CHUCKLE) 1648 01:19:37,320 --> 01:19:39,160 We love Asian types of flavours and things. Yeah. 1649 01:19:39,160 --> 01:19:41,880 So when I start baking with my brother, 1650 01:19:41,880 --> 01:19:45,880 combine the Cambodian with the Aussie flavour. 1651 01:19:45,880 --> 01:19:50,520 We always try crazy idea and some crazy idea can be... 1652 01:19:50,520 --> 01:19:52,440 ..can be very successful. 1653 01:19:52,440 --> 01:19:56,280 What's the craziest combo or filling you've put into a pie? 1654 01:19:56,280 --> 01:19:59,240 Oh, we have quite a few. (LAUGHS) 1655 01:19:59,240 --> 01:20:02,880 Uh...the caramelised pork with mac and cheese pasta. 1656 01:20:02,880 --> 01:20:05,040 Wow. (ALL SIGH) 1657 01:20:05,040 --> 01:20:06,200 There you go. 1658 01:20:06,200 --> 01:20:09,520 Now, what pies are we going to be experiencing today? 1659 01:20:09,520 --> 01:20:11,400 So today, I'm going to cook 1660 01:20:11,400 --> 01:20:14,320 the slow-cooked barbecue beef with quail egg. 1661 01:20:15,920 --> 01:20:19,240 And I have our famous curried scallop pie. 1662 01:20:22,760 --> 01:20:24,600 OK, let's get into it! (LAUGHS) 1663 01:20:24,600 --> 01:20:25,800 Let's start, yeah. 1664 01:20:25,800 --> 01:20:27,320 I'm gonna start with our filling first. 1665 01:20:27,320 --> 01:20:31,560 We have all the ingredient - corn, pea, carrot and lentils. 1666 01:20:31,560 --> 01:20:33,360 Butter, salted onion. 1667 01:20:33,360 --> 01:20:35,560 Yep. And we have scallop. 1668 01:20:35,560 --> 01:20:37,400 Beautiful plump scallops. 1669 01:20:37,400 --> 01:20:41,960 That's our secret seasoning so...everyone will be, you know, 1670 01:20:41,960 --> 01:20:45,040 try to know. (LAUGHTER) 1671 01:20:45,040 --> 01:20:48,320 Any hints on what's in your special seasoning? 1672 01:20:48,320 --> 01:20:49,480 Nothing special. 1673 01:20:49,480 --> 01:20:53,200 It's turmeric, curry powder, cumin powder, ginger. 1674 01:20:53,200 --> 01:20:55,080 Yep. And chilli flake. 1675 01:20:55,080 --> 01:20:58,040 But it's the combination and proportions of everything 1676 01:20:58,040 --> 01:21:00,160 that makes it special. So... Yeah, that's correct. 1677 01:21:00,160 --> 01:21:02,160 Fantastic. 1678 01:21:02,160 --> 01:21:05,160 First, we always start with onion and garlic. Yep. 1679 01:21:05,160 --> 01:21:08,120 After we got that sweating, we put our seasoning. 1680 01:21:08,120 --> 01:21:12,320 This curry scallop is dominant in South-East Asia cuisine, 1681 01:21:12,320 --> 01:21:16,440 in Singapore, Malaysia or Thai, Cambodia, they're all similar. 1682 01:21:16,440 --> 01:21:19,840 We want to make a pie to suit all the people. 1683 01:21:19,840 --> 01:21:21,880 So that's why we come up with silly idea. 1684 01:21:21,880 --> 01:21:22,960 (BOTH LAUGH) 1685 01:21:22,960 --> 01:21:25,200 Silly but not so silly because everyone wants one. 1686 01:21:25,200 --> 01:21:27,320 Add the coconut after that. 1687 01:21:29,800 --> 01:21:31,680 And that already smells really, really lovely. 1688 01:21:31,680 --> 01:21:33,480 So, yeah. 1689 01:21:33,480 --> 01:21:35,840 And Ryan? Where are we at? 1690 01:21:35,840 --> 01:21:40,520 So, first step is a caramelise the palm sugar to cook the beef. 1691 01:21:40,520 --> 01:21:42,960 Beautiful. So it's bubbling away. Yeah. 1692 01:21:42,960 --> 01:21:45,920 And just wait a little bit more until it turn brown. Yep. 1693 01:21:45,920 --> 01:21:48,640 How many of these pies a day would you sell? 1694 01:21:48,640 --> 01:21:50,520 Uh...probably 400. 1695 01:21:50,520 --> 01:21:53,320 So, probably around five kilos of this one. 1696 01:21:53,320 --> 01:21:55,680 Add a little bit of water. 1697 01:21:55,680 --> 01:21:58,320 Probably another five minutes then we can add the meats. 1698 01:21:58,320 --> 01:22:00,080 Amazing. 1699 01:22:00,080 --> 01:22:02,160 Time to add all the vegetable. 1700 01:22:02,160 --> 01:22:04,280 And then... 1701 01:22:04,280 --> 01:22:06,560 ..let it simmer a bit. 1702 01:22:08,080 --> 01:22:10,880 ANNOUNCER: Coming up... Alright, ready to go in the oven. 1703 01:22:10,880 --> 01:22:16,320 ..Chan and Ryan reveal why they're the best pie makers in Australia. 1704 01:22:16,320 --> 01:22:18,000 (APPLAUSE) 1705 01:22:18,000 --> 01:22:20,600 MEL: Woooooow. 1706 01:22:20,600 --> 01:22:25,680 And later, Keyma's take on homemade lime churros. 1707 01:22:25,680 --> 01:22:27,840 I don't like buying pre-packaged. 1708 01:22:27,840 --> 01:22:29,320 They're not the best. No. 1709 01:22:29,320 --> 01:22:30,320 So that's it. Try mine. 1710 01:22:30,320 --> 01:22:31,960 Your churros are the best. (LAUGHS) 1711 01:22:31,960 --> 01:22:35,040 I didn't say they're the best. That's exactly what you just said. 1712 01:22:35,040 --> 01:22:36,120 No, I'm into it. 1713 01:22:45,040 --> 01:22:48,800 So I'm here with Chan and Ryan from Country Cob Bakery in Kyneton, 1714 01:22:48,800 --> 01:22:51,800 and we're making award winning pies today. 1715 01:22:53,600 --> 01:22:56,400 There's just something old school Australian 1716 01:22:56,400 --> 01:22:59,640 about seeing corn, peas and carrots in a curry sauce. 1717 01:22:59,640 --> 01:23:02,480 Is anyone else feeling a bit nostalgic right now? 1718 01:23:02,480 --> 01:23:05,400 This is me going to preschool. 1719 01:23:05,400 --> 01:23:11,640 Thursdays was chicken curry pie day, and that smell is still with me. 1720 01:23:11,640 --> 01:23:13,280 It was... It's amazing. 1721 01:23:13,280 --> 01:23:15,480 Well, I still remember my first beef pie. 1722 01:23:15,480 --> 01:23:17,920 Yeah? Red wine, slow braised beef. 1723 01:23:17,920 --> 01:23:19,040 Yep. 1724 01:23:19,040 --> 01:23:20,960 Nobody told me that it was very hot. 1725 01:23:20,960 --> 01:23:23,120 (ALL GROAN) 1726 01:23:23,120 --> 01:23:27,600 First bite, I burned myself and it just went all over my shirt. 1727 01:23:27,600 --> 01:23:30,280 My husband was looking at me and say, "I can't take you anywhere." 1728 01:23:30,280 --> 01:23:32,480 So that was the reaction. 1729 01:23:32,480 --> 01:23:33,800 Oh, my goodness. 1730 01:23:33,800 --> 01:23:37,800 OK, so, Ryan, you have the caramel and you have the water 1731 01:23:37,800 --> 01:23:39,200 in there as well. The water, yep. 1732 01:23:39,200 --> 01:23:41,840 And I will start adding the mince for the gravy. 1733 01:23:41,840 --> 01:23:43,160 Yeah. 1734 01:23:43,160 --> 01:23:46,200 So the reason we use mince and the chuck steak together, 1735 01:23:46,200 --> 01:23:48,720 the mince play important roles in the gravy part, 1736 01:23:48,720 --> 01:23:49,880 giving the gravy body 1737 01:23:49,880 --> 01:23:53,640 so it fill up the gap between the steak and the gravy. 1738 01:23:53,640 --> 01:23:54,640 Fantastic. 1739 01:23:54,640 --> 01:23:57,120 And we use the chuck steak because it's a more beefy flavour. 1740 01:23:57,120 --> 01:23:58,640 Yep. And it is very tenderised. 1741 01:23:58,640 --> 01:24:00,640 I love that. All killer, no filler pies. 1742 01:24:02,280 --> 01:24:03,880 Chan. Oh, wow. 1743 01:24:03,880 --> 01:24:04,960 I mean, that's fantastic. 1744 01:24:04,960 --> 01:24:07,360 It's obviously, you can see the consistency of it, 1745 01:24:07,360 --> 01:24:10,520 beautiful and smooth and velvety. 1746 01:24:10,520 --> 01:24:13,280 I'm going to jump into my dough. Yep. 1747 01:24:13,280 --> 01:24:16,480 So we're going to make short crust for the pie base. Great. 1748 01:24:16,480 --> 01:24:20,120 So this is half a kilo, 500 grams, plain flour. 1749 01:24:20,120 --> 01:24:23,920 The pie that we eat, 70% of the first bite going to be a pastry. Yeah. 1750 01:24:23,920 --> 01:24:26,000 So your dough, you need some flavour in it. 1751 01:24:26,000 --> 01:24:30,080 So add 1% milk powder and 1% salt. 1752 01:24:30,080 --> 01:24:32,800 I love that because you're considering eatability. 1753 01:24:32,800 --> 01:24:35,400 You're thinking about, it's not just the pie as a whole, 1754 01:24:35,400 --> 01:24:37,600 but what is that first bite? Exactly. 1755 01:24:37,600 --> 01:24:41,120 That's the winning key that we can make the best pie in Australia. 1756 01:24:41,120 --> 01:24:43,760 Yeah. So, always start with low speed. 1757 01:24:43,760 --> 01:24:46,840 So one or two minutes first and then we can add water. 1758 01:24:46,840 --> 01:24:47,960 Yep. 1759 01:24:47,960 --> 01:24:49,400 OK. Where are we at, Ryan? 1760 01:24:49,400 --> 01:24:53,000 Alright, so I just put in my seasoning in. 1761 01:24:53,000 --> 01:24:55,760 Once it start bubbling again, add the barbecue sauce. 1762 01:24:55,760 --> 01:24:59,440 So this is a smoky whiskey barbecue sauce. Yes, smoky... 1763 01:24:59,440 --> 01:25:01,120 Very nice sauce, this one. Beautiful. 1764 01:25:01,120 --> 01:25:02,560 Let's talk about quail eggs. 1765 01:25:02,560 --> 01:25:04,560 How do they end up in this particular pie? 1766 01:25:04,560 --> 01:25:06,720 This dish is originally from Cambodia, 1767 01:25:06,720 --> 01:25:10,440 called the caramelized pork and pepper with duck egg or chicken egg. 1768 01:25:10,440 --> 01:25:13,160 But because the egg is too big to go into the pie, 1769 01:25:13,160 --> 01:25:14,960 we decided to go with the quail egg, 1770 01:25:14,960 --> 01:25:17,840 which is similar textures and tastes and everything. 1771 01:25:17,840 --> 01:25:20,400 So we love changing things. Yeah. 1772 01:25:20,400 --> 01:25:21,440 How's it looking? 1773 01:25:21,440 --> 01:25:23,480 Yeah, it's nice and soft texture. 1774 01:25:23,480 --> 01:25:26,680 So easy to work on as well. So... Yep. 1775 01:25:26,680 --> 01:25:29,960 Julie, you're watching this with very keen interest. 1776 01:25:29,960 --> 01:25:32,800 Would you like to pop up and have a feel of the texture? 1777 01:25:32,800 --> 01:25:33,800 Oh, wow. 1778 01:25:34,840 --> 01:25:37,320 It's soft. Chan, this is Julie Goodwin. 1779 01:25:37,320 --> 01:25:39,240 I don't know if you know... I know. 1780 01:25:45,800 --> 01:25:49,440 That's a lot more elastic than what I'm used to in a short crust. 1781 01:25:49,440 --> 01:25:51,360 Yeah. Can I take this back to them? 1782 01:25:51,360 --> 01:25:52,640 Sure, absolutely. 1783 01:25:52,640 --> 01:25:54,800 Take it and pass it along. 1784 01:25:54,800 --> 01:25:57,720 So probably that is around three mil. 1785 01:25:57,720 --> 01:26:02,400 So we put it just in the middle and then we use the extra dough, 1786 01:26:02,400 --> 01:26:03,840 tame them in. 1787 01:26:03,840 --> 01:26:06,480 So that's how nice and smooth. There you go. 1788 01:26:06,480 --> 01:26:07,800 Simple as that. 1789 01:26:07,800 --> 01:26:11,520 The excess, you can just trim it off and then we come back again. 1790 01:26:12,760 --> 01:26:15,200 So we've got to sear the scallop now. 1791 01:26:16,320 --> 01:26:18,640 (TIMER BEEPS) Oh, my one done already. 1792 01:26:18,640 --> 01:26:22,360 Beautiful. So we're looking at gorgeous consistency. 1793 01:26:22,360 --> 01:26:23,360 Oh, yum. 1794 01:26:25,320 --> 01:26:26,320 OK. 1795 01:26:27,480 --> 01:26:31,520 And you're aiming for roughly three to four quail eggs. 1796 01:26:31,520 --> 01:26:33,960 A little bit of sauce. Yeah. 1797 01:26:33,960 --> 01:26:35,320 Amazing. 1798 01:26:35,320 --> 01:26:38,200 Now, are you putting a puff pastry lid on? 1799 01:26:38,200 --> 01:26:40,120 I love a clean cut. 1800 01:26:40,120 --> 01:26:41,680 Love a clean cut. Yeah. 1801 01:26:41,680 --> 01:26:43,800 So Chan, he love the pinch. 1802 01:26:43,800 --> 01:26:46,240 Do you guys get competitive? 1803 01:26:46,240 --> 01:26:48,040 A little bit, sometimes. Yes. 1804 01:26:48,040 --> 01:26:50,280 We always fight in the kitchen. 1805 01:26:50,280 --> 01:26:51,280 Yes. 1806 01:26:52,400 --> 01:26:54,280 I need to assemble my pie as well. 1807 01:26:56,160 --> 01:27:01,320 Filling first and then we start to arrange this into the middle. 1808 01:27:01,320 --> 01:27:04,680 So you have like a full layer of scallops in the pie? 1809 01:27:04,680 --> 01:27:06,080 Yeah, that's correct. 1810 01:27:06,080 --> 01:27:08,120 How much does this thing RRP at? 1811 01:27:08,120 --> 01:27:10,600 I think we sell for $8.90. 1812 01:27:10,600 --> 01:27:11,760 Gee! 1813 01:27:11,760 --> 01:27:12,840 That's a bargain. 1814 01:27:12,840 --> 01:27:14,640 How? 1815 01:27:14,640 --> 01:27:16,960 We look up to the customer. 1816 01:27:16,960 --> 01:27:21,440 I'm mentally getting in the car and driving to Kyneton right now. 1817 01:27:21,440 --> 01:27:25,760 Use the back of the knife to make it evenly. 1818 01:27:25,760 --> 01:27:28,760 Who knew you could trim a pie with flair? 1819 01:27:28,760 --> 01:27:31,160 It's so great, such style. 1820 01:27:31,160 --> 01:27:33,560 To notify which pie is which, 1821 01:27:33,560 --> 01:27:38,120 I always put the sign on my pie and then give them a nose. 1822 01:27:38,120 --> 01:27:39,760 (LAUGHTER) 1823 01:27:39,760 --> 01:27:41,760 A smiley face! 1824 01:27:41,760 --> 01:27:43,200 Aww! Alright. 1825 01:27:43,200 --> 01:27:44,600 Ready to go in the oven? 1826 01:27:44,600 --> 01:27:45,840 Yeah. 1827 01:27:45,840 --> 01:27:46,840 Beautiful. 1828 01:27:51,440 --> 01:27:53,520 OK. It's been 12 minutes. 1829 01:27:53,520 --> 01:27:57,360 I think everybody is eagerly awaiting the results of your labour. 1830 01:27:57,360 --> 01:27:59,920 Would you do the honours, please? 1831 01:27:59,920 --> 01:28:02,120 That's the best pie in Australia. 1832 01:28:02,120 --> 01:28:03,400 (APPLAUSE) 1833 01:28:04,960 --> 01:28:07,080 Wow! 1834 01:28:08,080 --> 01:28:09,920 They are gorgeous. 1835 01:28:09,920 --> 01:28:12,240 Would you guys like to plate up your pies? 1836 01:28:13,440 --> 01:28:14,960 Oh, it's hot. Yeah. 1837 01:28:14,960 --> 01:28:16,240 Hold on. Yeah. 1838 01:28:16,240 --> 01:28:17,840 (ALL EXCLAIM) 1839 01:28:26,040 --> 01:28:27,520 OK. 1840 01:28:27,520 --> 01:28:31,680 Aldo and Daniel, please come on up. 1841 01:28:31,680 --> 01:28:33,320 ALDO: Try to not make a mess. 1842 01:28:33,320 --> 01:28:36,480 Daniel, I'm thinking beef. Yeah? 1843 01:28:36,480 --> 01:28:38,400 And Aldo? Seafood. 1844 01:28:38,400 --> 01:28:39,680 Seafood. Scallops. 1845 01:28:40,720 --> 01:28:42,600 Go for it. 1846 01:28:42,600 --> 01:28:44,400 No. What you doing there? 1847 01:28:45,880 --> 01:28:49,080 Don't tell me how to eat a pie. Oh, God. 1848 01:28:49,080 --> 01:28:50,720 He's doing it that way. 1849 01:28:52,240 --> 01:28:54,000 And that's the way. 1850 01:28:54,000 --> 01:28:56,040 ALL: Yeah! 1851 01:28:57,280 --> 01:28:59,360 MELISSA: And it didn't spill! 1852 01:28:59,360 --> 01:29:00,760 Oh, my God. 1853 01:29:02,560 --> 01:29:03,800 Tell me what you're feeling. 1854 01:29:03,800 --> 01:29:05,440 Oh, it's delicious. 1855 01:29:05,440 --> 01:29:06,560 The pastry, it's amazing. 1856 01:29:06,560 --> 01:29:09,920 And you got the pop of the corn and then the sweetness of the peas. 1857 01:29:09,920 --> 01:29:13,400 And then you got the beautiful scallops, which are very sweet as well. 1858 01:29:13,400 --> 01:29:17,360 Yeah, still tender. And then you got a little bit of the kick of the spices they've got. 1859 01:29:17,360 --> 01:29:18,920 It's just subtle. Beautiful. 1860 01:29:18,920 --> 01:29:23,400 And Daniel, I mean, clearly, you don't hate it. 1861 01:29:23,400 --> 01:29:24,920 It's delicious. It really is. 1862 01:29:24,920 --> 01:29:26,680 I think you nailed it on the head like you were saying. 1863 01:29:26,680 --> 01:29:29,720 You fill the gap between the beef and the gravy with more beef. 1864 01:29:29,720 --> 01:29:31,080 It was great. 1865 01:29:31,080 --> 01:29:32,800 Back away from the pies. 1866 01:29:34,560 --> 01:29:38,000 Please join me in thanking Chan and Ryan, 1867 01:29:38,000 --> 01:29:41,880 reproducing the best pies in Australia! 1868 01:29:44,000 --> 01:29:45,280 Thank you so much. 1869 01:29:45,280 --> 01:29:46,280 Thank you. 1870 01:29:49,760 --> 01:29:50,920 Just one minute. 1871 01:29:54,960 --> 01:29:57,960 Best thing about pies is that you can make them in bulk. 1872 01:29:57,960 --> 01:30:01,040 YOU get a pie! And YOU get a pie! 1873 01:30:01,040 --> 01:30:02,400 And you get a pie! 1874 01:30:02,400 --> 01:30:03,400 Come on up! 1875 01:30:10,320 --> 01:30:11,920 ANNOUNCER: Coming up... 1876 01:30:11,920 --> 01:30:14,760 ANDY: So, Michael, you got 30 minutes. What's your go to dessert? 1877 01:30:14,760 --> 01:30:16,120 Passionfruit souffle, Andy. 1878 01:30:16,120 --> 01:30:17,480 Ooh! I hope. 1879 01:30:17,480 --> 01:30:18,480 Ooh! 1880 01:30:18,480 --> 01:30:20,520 ..Michael attempts the impossible... 1881 01:30:20,520 --> 01:30:22,320 What's the secret to the souffle? 1882 01:30:22,320 --> 01:30:23,760 Hoping that it rises. 1883 01:30:23,760 --> 01:30:26,680 ..in the 30 minute dessert challenge. 1884 01:30:28,200 --> 01:30:30,160 It might be soup-ffle, Andy. 1885 01:30:30,160 --> 01:30:32,360 Don't worry, guys. There's some churros here for you. 1886 01:30:32,360 --> 01:30:33,360 It's fine. 1887 01:30:47,040 --> 01:30:48,160 Righto, gang. 1888 01:30:48,160 --> 01:30:51,120 Now we're going to handball it to you guys to show us 1889 01:30:51,120 --> 01:30:52,520 a thing or two. 1890 01:30:52,520 --> 01:30:56,240 We want to see a 30 minute dessert. 1891 01:30:56,240 --> 01:30:57,920 Something quick, something easy, 1892 01:30:57,920 --> 01:31:00,080 something that's going to be full flavour. 1893 01:31:00,080 --> 01:31:01,880 And we've singled out 1894 01:31:01,880 --> 01:31:04,560 Michael and Keyma. 1895 01:31:04,560 --> 01:31:06,840 Step forward, guys. 1896 01:31:06,840 --> 01:31:08,640 Come on up. 1897 01:31:08,640 --> 01:31:10,120 Thank you, mate. There you go, big fella. 1898 01:31:10,120 --> 01:31:11,720 Over to you, boss. 1899 01:31:11,720 --> 01:31:12,720 Thank you. 1900 01:31:15,000 --> 01:31:16,200 Take it easy on me. Alright? 1901 01:31:16,200 --> 01:31:19,200 So, Michael, you got 30 minutes. What's your go to dessert? 1902 01:31:19,200 --> 01:31:21,000 It's going to be a passionfruit souffle, Andy. 1903 01:31:21,000 --> 01:31:22,800 Ooh! I hope. 1904 01:31:22,800 --> 01:31:24,600 Ooh! That's a ballsy one. 1905 01:31:24,600 --> 01:31:26,120 It is. Yeah. OK, I like it. 1906 01:31:26,120 --> 01:31:27,880 Passionfruit souffle versus...? 1907 01:31:27,880 --> 01:31:30,840 Lime churros with dulce de leche. 1908 01:31:30,840 --> 01:31:32,080 Yeah. 1909 01:31:32,080 --> 01:31:33,080 Oh! 1910 01:31:33,080 --> 01:31:34,560 Lime churros. 1911 01:31:34,560 --> 01:31:36,080 30 minute dulce de leche. 1912 01:31:36,080 --> 01:31:38,280 I'm in that. Ooh. 1913 01:31:38,280 --> 01:31:41,240 A bit of risk involved in both of those things in 30 minutes. 1914 01:31:41,240 --> 01:31:43,160 So I'm interested to see if this pans out. 1915 01:31:43,160 --> 01:31:45,200 We're going to put 30 minutes on the clock. 1916 01:31:46,840 --> 01:31:48,760 Your time starts now. 1917 01:31:49,880 --> 01:31:52,040 Ah! I wasn't expecting this. 1918 01:31:53,720 --> 01:31:55,680 What do you need? Oh, you're helping out? 1919 01:31:55,680 --> 01:31:56,720 Yeah! Yeah, great. 1920 01:31:56,720 --> 01:31:58,760 But it's not my fault if it doesn't rise. 1921 01:31:58,760 --> 01:32:00,280 (LAUGHTER) 1922 01:32:00,280 --> 01:32:02,440 We're a team today, Andy. We're a team. 1923 01:32:02,440 --> 01:32:03,800 So we're gonna make a souffle base, 1924 01:32:03,800 --> 01:32:05,400 so you can do this with any fruit juice. 1925 01:32:05,400 --> 01:32:07,520 So, they're gonna be easy. A passionfruit juice. 1926 01:32:07,520 --> 01:32:10,440 Yep. Into there. Halve them, seeds. The seeds. 1927 01:32:10,440 --> 01:32:12,160 I'll separate the eggs. 1928 01:32:13,520 --> 01:32:16,280 So, Michael, what's the secret to the souffle? 1929 01:32:16,280 --> 01:32:17,480 Hoping that it rises. 1930 01:32:17,480 --> 01:32:19,560 I've got about a 50% strike rate on it, so... 1931 01:32:19,560 --> 01:32:21,240 50? Yeah. 1932 01:32:21,240 --> 01:32:24,440 Mate, you can't bring that strike rate into the MasterChef kitchen, surely. 1933 01:32:24,440 --> 01:32:25,680 You know I like to take a risk, Andy. 1934 01:32:25,680 --> 01:32:27,680 I'm starting to say my prayers. 1935 01:32:27,680 --> 01:32:29,240 I'll start now, eh? 1936 01:32:30,760 --> 01:32:33,560 So, into a pot with your fruit puree. 1937 01:32:33,560 --> 01:32:34,560 Yep. 1938 01:32:34,560 --> 01:32:36,120 Now, Andy, next thing... Yes. 1939 01:32:36,120 --> 01:32:38,760 ..is lining these ramekins. Gotcha. 1940 01:32:40,120 --> 01:32:42,200 Alright, so we're making lime churros. 1941 01:32:42,200 --> 01:32:44,040 We've got 30 minutes to do it. 1942 01:32:44,040 --> 01:32:45,560 What are we doing? 1943 01:32:45,560 --> 01:32:48,480 Well, first thing we have to do is the churro batter. 1944 01:32:48,480 --> 01:32:49,960 The batter. Yes. 1945 01:32:49,960 --> 01:32:51,960 We're gonna put a cup of water. 1946 01:32:51,960 --> 01:32:53,800 A cup of water? Yes. 1947 01:32:53,800 --> 01:32:55,800 I've never measured a cup of anything in my life. 1948 01:32:55,800 --> 01:32:57,960 You don't use measuring cups? 1949 01:32:57,960 --> 01:32:59,360 It's not really my scene. 1950 01:32:59,360 --> 01:33:03,600 So, let's zest probably two limes. I can do the zesting. 1951 01:33:03,600 --> 01:33:07,280 In there. So I want them to really taste like lime. 1952 01:33:07,280 --> 01:33:08,360 Is that just because you love it? 1953 01:33:08,360 --> 01:33:09,520 Yes. 1954 01:33:09,520 --> 01:33:10,640 Lime everywhere. 1955 01:33:10,640 --> 01:33:14,000 So I want you to bring that to a boil, 1956 01:33:14,000 --> 01:33:17,720 and I'm gonna be sifting some flour. 1957 01:33:17,720 --> 01:33:20,160 How many churros do you reckon your kids have eaten in a lifetime? 1958 01:33:20,160 --> 01:33:21,480 Oh, my God, so many. 1959 01:33:21,480 --> 01:33:25,240 It's something easy to make when you come home and they want a snack. 1960 01:33:25,240 --> 01:33:27,000 I don't like buying pre-packaged. 1961 01:33:27,000 --> 01:33:30,400 Would you not buy them out? They're not the best. 1962 01:33:30,400 --> 01:33:32,200 Not the best. No. Try mine. 1963 01:33:32,200 --> 01:33:34,080 Your churros are the best. 1964 01:33:34,080 --> 01:33:35,320 I'm not saying they're the best... 1965 01:33:35,320 --> 01:33:37,280 That's exactly what you just said. 1966 01:33:37,280 --> 01:33:38,560 I didn't say that. 1967 01:33:38,560 --> 01:33:40,720 No, I'm into it. 1968 01:33:40,720 --> 01:33:42,640 MICHAEL: Alright, so this is thickening up now. 1969 01:33:42,640 --> 01:33:44,520 We can go in with our cornstarch. 1970 01:33:44,520 --> 01:33:47,240 Just need to keep mixing because it thickens up quite quickly. 1971 01:33:47,240 --> 01:33:49,520 It's just a nervous dish, you know, the souffle. 1972 01:33:49,520 --> 01:33:52,080 ANDY: It is. I don't know why you chose to do it in 30 minutes, 1973 01:33:52,080 --> 01:33:53,680 but hey, I love the grunt. 1974 01:33:53,680 --> 01:33:55,440 I want a good texture here. 1975 01:33:55,440 --> 01:33:58,400 We need to chill this down which is gonna take about five minutes. 1976 01:33:58,400 --> 01:34:01,320 Now, we need to whip our eggwhites to fold through 1977 01:34:01,320 --> 01:34:03,480 our passionfruit base. 1978 01:34:03,480 --> 01:34:05,600 I've got about 75g of sugar. 1979 01:34:05,600 --> 01:34:07,360 Now we can relax for three minutes. 1980 01:34:07,360 --> 01:34:11,560 We've got to beat them. Let's go. OK. The dulce de leche. 1981 01:34:11,560 --> 01:34:15,800 So it's South American, Caribbean, dulce de leche is a big thing. 1982 01:34:15,800 --> 01:34:17,040 What does it mean to you? 1983 01:34:17,040 --> 01:34:20,000 It means a lot. You can find it everywhere. 1984 01:34:20,000 --> 01:34:21,720 Loads of different types, isn't there? 1985 01:34:21,720 --> 01:34:24,080 In different stages of caramelisation. 1986 01:34:24,080 --> 01:34:27,920 So from lighter to really, really burnt caramel. Yeah. 1987 01:34:28,920 --> 01:34:33,240 We're measuring 100g of sugar. 1988 01:34:33,240 --> 01:34:35,160 And then we're gonna put some unsalted butter in it. 1989 01:34:35,160 --> 01:34:36,160 Yep. 1990 01:34:36,160 --> 01:34:39,160 And then we're gonna deglaze it with evaporated milk. 1991 01:34:39,160 --> 01:34:41,960 What sort of level of caramelisation are we gonna do? 1992 01:34:41,960 --> 01:34:45,600 Um... I don't want to go too dark because I want it to be sweet. 1993 01:34:45,600 --> 01:34:48,000 Yep. So, not too much. 1994 01:34:48,000 --> 01:34:49,840 And then let it reduce until it's thick. 1995 01:34:52,160 --> 01:34:54,280 What about the batter? 1996 01:34:54,280 --> 01:34:56,560 Is it rolling boiling? Yes. 1997 01:34:56,560 --> 01:34:58,080 Just turn it off. Yep. 1998 01:34:58,080 --> 01:35:00,880 Now we add the flour. 1999 01:35:00,880 --> 01:35:05,240 And just keep it moving until it comes together into a ball. 2000 01:35:05,240 --> 01:35:06,240 Yep. 2001 01:35:06,240 --> 01:35:08,320 Isn't there machines to do this? 2002 01:35:08,320 --> 01:35:09,800 This is like exercise. 2003 01:35:09,800 --> 01:35:11,880 That's enough. That's enough. Oh! 2004 01:35:11,880 --> 01:35:13,360 (LAUGHS) 2005 01:35:14,760 --> 01:35:17,680 Medium, before we can thin it out. 2006 01:35:17,680 --> 01:35:19,040 OK? 2007 01:35:19,040 --> 01:35:22,480 I'm gonna go and turn their oven off. What's happening over here, Andy? 2008 01:35:22,480 --> 01:35:24,080 Mate, I'm under the pump. Yeah? 2009 01:35:24,080 --> 01:35:26,960 I don't know about you over there. For real. 2010 01:35:26,960 --> 01:35:30,040 Just as always, Jock and Andy do this thing where they try 2011 01:35:30,040 --> 01:35:32,000 and mess with each other's stuff. 2012 01:35:32,000 --> 01:35:33,760 Are you turning the oven off? No. 2013 01:35:33,760 --> 01:35:35,240 Me, turn the oven off? 2014 01:35:35,240 --> 01:35:37,200 Don't know what you're talking about. 2015 01:35:37,200 --> 01:35:39,080 They take it all a bit how's-it-going, 2016 01:35:39,080 --> 01:35:41,760 but you know that deep down neither of them wants to lose. 2017 01:35:41,760 --> 01:35:42,960 Oh, he turned it off. 2018 01:35:42,960 --> 01:35:46,160 Yep. What did you think he was doing over here? 2019 01:35:46,160 --> 01:35:48,480 You know, you should probably try and fry your souffle if I were you. 2020 01:35:48,480 --> 01:35:49,920 If you want a souffle up in time. 2021 01:35:59,360 --> 01:36:00,960 So it's Keyma versus Michael. 2022 01:36:00,960 --> 01:36:03,120 They're making 30 minute desserts. 2023 01:36:03,120 --> 01:36:06,840 Keyma has picked the perfect, perfect dessert to make. 2024 01:36:06,840 --> 01:36:09,760 She is doing churros and dulce de leche. 2025 01:36:09,760 --> 01:36:11,840 Michael's dessert sounds so risky. 2026 01:36:11,840 --> 01:36:15,640 Passionfruit souffle in 30 minutes. I'm like, errr... 2027 01:36:16,640 --> 01:36:18,160 What's happening over here, Andy? 2028 01:36:18,160 --> 01:36:20,640 Mate, I'm under the pump. For real. 2029 01:36:20,640 --> 01:36:23,480 Are you turning the oven off? No. Me, turn the oven off? 2030 01:36:23,480 --> 01:36:25,840 Don't know what you're talking about. 2031 01:36:25,840 --> 01:36:27,640 Oh, he turned it off! Yep. 2032 01:36:27,640 --> 01:36:30,240 What did you think he was doing over here? 2033 01:36:30,240 --> 01:36:33,040 I mean, I get Jock trying to stitch Andy up, but this is my dish. 2034 01:36:33,040 --> 01:36:35,000 What have I done to Jock? 2035 01:36:35,000 --> 01:36:36,320 He's not here to help. 2036 01:36:36,320 --> 01:36:38,040 He's here to sabotage. 2037 01:36:38,040 --> 01:36:40,840 I switched their oven off, so I reckon we'll beat them. 2038 01:36:42,400 --> 01:36:46,360 They're taking it quite seriously. I'm just cooking for the fun. 2039 01:36:46,360 --> 01:36:48,520 I don't know what's going on with these guys. 2040 01:36:48,520 --> 01:36:51,640 Alright, spot-on. So, stiff peaks. Yep. 2041 01:36:51,640 --> 01:36:53,800 Best way to tell, can I do it to you? Oh... 2042 01:36:55,160 --> 01:36:58,520 (LAUGHTER) 2043 01:36:59,920 --> 01:37:02,000 That's a trust exercise. I appreciate that, brother. 2044 01:37:02,000 --> 01:37:04,880 So we just get our puree that's been chilling, 2045 01:37:04,880 --> 01:37:06,600 and I just sort of use the whisk, 2046 01:37:06,600 --> 01:37:09,360 thin that base out so it's nice and light and fluffy. 2047 01:37:09,360 --> 01:37:12,400 And we need to get it in the oven with nine minutes to go 2048 01:37:12,400 --> 01:37:14,200 'cause it's gonna take eight minutes to cook. Righto. 2049 01:37:15,440 --> 01:37:18,600 Dulce de leche sauce is reducing. 2050 01:37:18,600 --> 01:37:23,280 Our oil is heating and we're gonna thin out the batter 2051 01:37:23,280 --> 01:37:25,240 so we can pipe it. 2052 01:37:25,240 --> 01:37:26,960 And you see it coming together. 2053 01:37:26,960 --> 01:37:29,720 I can see it coming together. Yep. 2054 01:37:29,720 --> 01:37:32,200 This is the consistency for the piping bag. 2055 01:37:32,200 --> 01:37:34,680 Have to be softer to be able to pipe it. 2056 01:37:34,680 --> 01:37:35,680 Got it. 2057 01:37:35,680 --> 01:37:37,400 So I'm adding some of that in there. 2058 01:37:37,400 --> 01:37:39,560 This is a churro gun. Yep. 2059 01:37:39,560 --> 01:37:40,720 We're gonna start piping. 2060 01:37:40,720 --> 01:37:42,640 Awesome. 2061 01:37:42,640 --> 01:37:44,560 And that's a churro. 2062 01:37:44,560 --> 01:37:46,120 Wow. 2063 01:37:46,120 --> 01:37:48,200 Do you want me to put them in? Yeah, you can put them in. 2064 01:37:48,200 --> 01:37:50,760 How long does the dough take to fry and at what temperature? 2065 01:37:50,760 --> 01:37:53,360 3 to 4 minutes, 180. 2066 01:37:53,360 --> 01:37:56,800 Quick, desserts are coming in hot! 10 minutes to go! 2067 01:38:00,320 --> 01:38:01,840 ANDY: You said they take nine minutes. 2068 01:38:01,840 --> 01:38:04,640 Eight, nine minutes, yeah. We've got two minutes. 2069 01:38:04,640 --> 01:38:05,680 Alright. 2070 01:38:07,880 --> 01:38:09,960 You can be a little bit firm at this stage with the tap. 2071 01:38:11,400 --> 01:38:14,040 Hey, you've only got eight minutes left for your nine minute souffle, 2072 01:38:14,040 --> 01:38:15,360 just in case you're wondering. 2073 01:38:15,360 --> 01:38:16,360 Yeah. 2074 01:38:16,360 --> 01:38:19,640 Well, lucky that we think they're gonna cook in eight. 2075 01:38:19,640 --> 01:38:21,320 It might be soup-ffle, Andy. 2076 01:38:22,960 --> 01:38:24,960 Alright, so we're making lime churros. 2077 01:38:24,960 --> 01:38:27,920 So these have been frying I reckon about four minutes. 2078 01:38:27,920 --> 01:38:29,720 Yep. This one is good. 2079 01:38:29,720 --> 01:38:30,920 This one is good, ready? Yes. 2080 01:38:30,920 --> 01:38:32,000 Out it comes. 2081 01:38:33,160 --> 01:38:35,800 Keyma did it. Those churros look absolutely awesome. 2082 01:38:35,800 --> 01:38:37,040 I want to eat them. 2083 01:38:37,040 --> 01:38:39,080 Alright, we're good. 2084 01:38:39,080 --> 01:38:41,840 So, we have to do the last thing. 2085 01:38:41,840 --> 01:38:46,440 We're using the icing sugar, lime zest, bit of cinnamon. 2086 01:38:46,440 --> 01:38:49,360 Alright, now we're gonna quickly whip some cream. 2087 01:38:49,360 --> 01:38:51,520 They're rising. 2088 01:38:51,520 --> 01:38:53,160 Slowly. 2089 01:38:55,320 --> 01:38:57,200 Phew! 2090 01:38:57,200 --> 01:38:58,680 We're gonna be right down to the wire. 2091 01:38:58,680 --> 01:39:00,320 Massively right down to the wire. 2092 01:39:00,320 --> 01:39:03,640 How glad are you that this is a masterclass and not an elimination? 2093 01:39:03,640 --> 01:39:06,200 Oh, I'm pretty happy about that. Pretty happy. 2094 01:39:06,200 --> 01:39:07,480 Depends how good the churros are. 2095 01:39:07,480 --> 01:39:10,080 Our churros are cooked. How is the souffle? 2096 01:39:11,320 --> 01:39:12,600 Plating. 2097 01:39:13,760 --> 01:39:15,120 Let's do this. 2098 01:39:16,720 --> 01:39:20,800 Oh, come on, go. The one on the right is alright. 2099 01:39:20,800 --> 01:39:23,120 Just not brown enough. There is a rise. 2100 01:39:23,120 --> 01:39:24,240 Just no colour. 2101 01:39:24,240 --> 01:39:26,320 MELISSA: Do we have lift-off? 2102 01:39:26,320 --> 01:39:28,000 Uh... Don't worry, guys. 2103 01:39:28,000 --> 01:39:30,040 There's some churros here for you, it's fine. 2104 01:39:32,840 --> 01:39:36,600 One minute to go! 2105 01:39:36,600 --> 01:39:38,160 (CHEERING) 2106 01:39:38,160 --> 01:39:40,400 Are you just gonna serve up passionfruit on a plate? 2107 01:39:40,400 --> 01:39:42,200 Is that what's happening? Hey, we've got cream. 2108 01:39:42,200 --> 01:39:43,480 We've got whipped cream, Jock. 2109 01:39:43,480 --> 01:39:45,360 Awesome, perfect. 2110 01:39:49,960 --> 01:39:53,440 (ALL EXCLAIM) 2111 01:39:53,440 --> 01:39:55,480 That's cruel. 2112 01:39:55,480 --> 01:39:57,160 They look great, Keyma. 2113 01:39:57,160 --> 01:39:58,280 How good do these look? 2114 01:39:58,280 --> 01:40:01,080 They look so golden and crunchy. 2115 01:40:01,080 --> 01:40:02,360 When do we get them out? 2116 01:40:02,360 --> 01:40:04,240 Like, when they start the 10, I reckon. 2117 01:40:04,240 --> 01:40:05,240 OK. 2118 01:40:05,240 --> 01:40:06,440 We're finished. 2119 01:40:07,440 --> 01:40:09,000 We're done. How you going, boys? 2120 01:40:09,000 --> 01:40:10,520 Yeah, good. Uh-huh. 2121 01:40:10,520 --> 01:40:11,520 Great. 2122 01:40:11,520 --> 01:40:15,880 ALL: 10! 9! 8! 7! 2123 01:40:15,880 --> 01:40:19,000 6! 5! 4! 2124 01:40:19,000 --> 01:40:21,840 3! 2! 1! 2125 01:40:21,840 --> 01:40:23,120 That's it! 2126 01:40:26,840 --> 01:40:29,360 Phew! Oh, far out. 2127 01:40:31,080 --> 01:40:35,160 Michael's taken his souffles out of the oven and they're perfectly risen and puffy. 2128 01:40:35,160 --> 01:40:36,640 I don't know how the hell he's done it. 2129 01:40:36,640 --> 01:40:38,800 But you never know if they're cooked until he cuts into them, 2130 01:40:38,800 --> 01:40:40,280 so we'll wait and see. 2131 01:40:40,280 --> 01:40:42,760 MELISSA: Alright, you motley crew. 2132 01:40:42,760 --> 01:40:46,360 I need to pick Fan and a Favourite to join me in a panel to taste. 2133 01:40:46,360 --> 01:40:48,880 I think it's going to be... 2134 01:40:48,880 --> 01:40:49,880 ..Tommy. 2135 01:40:49,880 --> 01:40:51,440 And... 2136 01:40:51,440 --> 01:40:52,600 ..Montana. 2137 01:40:52,600 --> 01:40:53,640 Let's go. 2138 01:40:53,640 --> 01:40:54,840 Let's do it. 2139 01:40:54,840 --> 01:40:56,480 Yes. 2140 01:40:56,480 --> 01:40:58,240 OK. 2141 01:40:58,240 --> 01:41:00,520 Michael, Andy. What have you cooked? 2142 01:41:00,520 --> 01:41:02,800 Passionfruit soup-ffle. 2143 01:41:02,800 --> 01:41:04,680 Soup-ffle. Souffle. 2144 01:41:04,680 --> 01:41:05,960 We'll see. We're gonna find out. 2145 01:41:05,960 --> 01:41:07,440 OK. Please do the honours. 2146 01:41:07,440 --> 01:41:10,040 So you want to drop some cream in the centre. 2147 01:41:10,040 --> 01:41:11,440 Oh... 2148 01:41:15,440 --> 01:41:17,760 It's just cooked through. 2149 01:41:21,160 --> 01:41:24,080 It's lovely. I'm surprised by how passionfruity it is. 2150 01:41:24,080 --> 01:41:25,840 But it's very tasty. Thank you very much. 2151 01:41:25,840 --> 01:41:27,440 Light, airy, cloudlike. 2152 01:41:27,440 --> 01:41:30,640 That beautiful fragrance and tang of the passionfruit. 2153 01:41:30,640 --> 01:41:32,360 Beautiful texture. Well done, Michael. 2154 01:41:32,360 --> 01:41:34,280 And Andy. My scotch missed or what? 2155 01:41:34,280 --> 01:41:35,920 Yeah! 2156 01:41:35,920 --> 01:41:37,720 Thank you very much. 2157 01:41:37,720 --> 01:41:38,960 That was very fun. 2158 01:41:38,960 --> 01:41:42,160 Well, well, well. What do we have here, Keyma? 2159 01:41:42,160 --> 01:41:44,760 Lime churros with dulce de leche sauce. 2160 01:41:44,760 --> 01:41:46,400 Gorgeous. 2161 01:41:47,520 --> 01:41:51,480 Look at the gloss on that dulce de leche. 2162 01:41:51,480 --> 01:41:53,240 Oh! Mm. 2163 01:41:53,240 --> 01:41:54,360 OK. 2164 01:41:54,360 --> 01:41:56,240 (CRUNCHES) 2165 01:41:56,240 --> 01:41:59,920 Perfect crunch. Amazing. The sauce is beautiful. 2166 01:41:59,920 --> 01:42:01,160 Whoo-hoo! 2167 01:42:01,160 --> 01:42:03,560 It's really light, actually. I didn't realise it would be so light. 2168 01:42:03,560 --> 01:42:07,280 And the sauce, I can't believe she got that flavour into it so quickly. 2169 01:42:07,280 --> 01:42:09,840 It's just incredibly crunchy and light. 2170 01:42:09,840 --> 01:42:11,600 I think the lime lifts everything. 2171 01:42:11,600 --> 01:42:15,040 A really nice take on dulce de leche and churros. 2172 01:42:15,040 --> 01:42:17,400 Thank you, Melissa. Beautiful. Thank you so much. 2173 01:42:17,400 --> 01:42:21,040 So we're about to turn and huddle to decide. 2174 01:42:23,200 --> 01:42:26,560 The judging panel and I have made a decision. 2175 01:42:28,120 --> 01:42:31,920 And the winner of this fun little sweet foray is... 2176 01:42:33,640 --> 01:42:34,800 ..Keyma! 2177 01:42:37,720 --> 01:42:38,760 Well done. 2178 01:42:38,760 --> 01:42:41,160 Well done, Keyma. There you go. 2179 01:42:41,160 --> 01:42:42,880 Well done. 2180 01:42:42,880 --> 01:42:46,080 What an absolutely fun and awesome day. 2181 01:42:46,080 --> 01:42:47,920 Some great cooking. 2182 01:42:47,920 --> 01:42:52,520 Sunday is the biggest day of the competition so far. 2183 01:42:52,520 --> 01:42:55,480 So go home, get some rest, and we'll see you then. 2184 01:42:59,480 --> 01:43:00,720 Bye! 2185 01:43:03,400 --> 01:43:06,680 ANNOUNCER: Sunday night on MasterChef Australia, 2186 01:43:06,680 --> 01:43:09,720 there's a major shakeup in the kitchen. 2187 01:43:09,720 --> 01:43:13,040 It's no longer Fans versus Favourites. 2188 01:43:13,040 --> 01:43:15,320 It's every cook for themselves. 2189 01:43:15,320 --> 01:43:17,880 (CHEERING) 2190 01:43:17,880 --> 01:43:18,880 And... 2191 01:43:18,880 --> 01:43:21,040 It's wild. It's a wild time. 2192 01:43:21,040 --> 01:43:22,840 ..an exciting prize 2193 01:43:22,840 --> 01:43:26,480 that will spark some of the best dishes yet. 2194 01:43:27,480 --> 01:43:31,360 Captions by Red Bee Media