1 00:00:01,000 --> 00:00:08,720 ANNOUNCER: Previously on MasterChef Australia, 2 00:00:08,720 --> 00:00:10,640 ANDY: That's the beauty of the invention test - 3 00:00:10,640 --> 00:00:13,040 it's all up to how you interpret it. 4 00:00:13,040 --> 00:00:16,240 The creative juices were flowing... 5 00:00:16,240 --> 00:00:20,160 Definitely taking a little bit of a...artistic interpretation with it. 6 00:00:20,160 --> 00:00:23,360 ..and they knocked out some incredible inventions. 7 00:00:23,360 --> 00:00:24,960 That is topnotch. 8 00:00:24,960 --> 00:00:27,280 JOCK: It is just bloody delicious. 9 00:00:28,920 --> 00:00:32,640 But it was Julie who pulled out a win. 10 00:00:32,640 --> 00:00:34,640 It's just a bowl of adventure. 11 00:00:34,640 --> 00:00:37,000 Hallelujah, Julie. Fruit salad curry?! 12 00:00:37,000 --> 00:00:39,200 Who would have thought? 13 00:00:39,200 --> 00:00:41,600 Tonight... 14 00:00:41,600 --> 00:00:43,760 ..they're putting it all on the line... 15 00:00:43,760 --> 00:00:46,240 JULIE: I'm up against some amazing cooks 16 00:00:46,240 --> 00:00:49,240 and this dish can't just be pedestrian. 17 00:00:49,240 --> 00:00:52,560 ..for the last pin of the season. 18 00:00:53,960 --> 00:00:55,800 # 'Cause you're hot, then you're cold 19 00:00:55,800 --> 00:00:57,600 # You're yes, then you're no 20 00:00:57,600 --> 00:00:59,440 # You're in, then you're out 21 00:00:59,440 --> 00:01:01,280 # You're up, then you're down 22 00:01:01,280 --> 00:01:03,120 # You're wrong when it's right 23 00:01:03,120 --> 00:01:04,840 # It's black and it's white 24 00:01:04,840 --> 00:01:06,680 # We fight, we break up 25 00:01:06,680 --> 00:01:08,480 # We kiss, we make up 26 00:01:08,480 --> 00:01:10,280 # You're hot, then you're cold 27 00:01:10,280 --> 00:01:12,080 # You're yes, then you're no 28 00:01:12,080 --> 00:01:13,920 # You're in, then you're out 29 00:01:13,920 --> 00:01:16,200 # You're up, then you're down. # 30 00:01:32,040 --> 00:01:34,760 DANIEL: Kinda got no idea what to expect. (CHUCKLES) 31 00:01:36,200 --> 00:01:37,360 Maybe it's a guest judge 32 00:01:37,360 --> 00:01:39,920 or maybe they'd make up a mad challenge or something. 33 00:01:41,400 --> 00:01:43,000 MINDY: Here we are! 34 00:01:43,000 --> 00:01:44,440 Away we go. (ALL CHUCKLE) 35 00:01:44,440 --> 00:01:46,960 JULIE: Walking in today, we're really pumped. 36 00:01:46,960 --> 00:01:50,160 The four of us who've won immunity from the next elimination 37 00:01:50,160 --> 00:01:53,440 now have a shot at the last immunity pin of the season. 38 00:01:55,000 --> 00:01:56,760 (CHEERING AND APPLAUSE) 39 00:01:59,160 --> 00:02:01,600 Oh, my God, what is this?! 40 00:02:01,600 --> 00:02:03,080 BILLIE: My God. 41 00:02:03,080 --> 00:02:05,560 ALDO: Go, Julie! Go, Dan! Go, Billie! 42 00:02:05,560 --> 00:02:07,240 I'm so fired up. 43 00:02:07,240 --> 00:02:10,600 This is it. I got one more shot at that pin. 44 00:02:10,600 --> 00:02:12,080 Step right up. 45 00:02:16,920 --> 00:02:19,040 Couple of clues there, when you land at your bench, 46 00:02:19,040 --> 00:02:21,920 but we'll get to those in a second. 47 00:02:21,920 --> 00:02:24,880 First up, unfortunately, Mel can't be with us today - 48 00:02:24,880 --> 00:02:26,880 she's a little under the weather. 49 00:02:26,880 --> 00:02:29,640 But, today, it's gonna be huge. 50 00:02:31,480 --> 00:02:34,600 'Cause that shiny immunity pin, that's up for grabs 51 00:02:34,600 --> 00:02:37,760 and it is the last of this season. 52 00:02:37,760 --> 00:02:41,320 JOCK: Mindy, you're obviously safe from elimination on Sunday 53 00:02:41,320 --> 00:02:44,960 but how good would it be to pick up this little extra? 54 00:02:44,960 --> 00:02:47,840 It is like fuel to the fire, you know what I mean? 55 00:02:47,840 --> 00:02:49,920 That just gives you that little octane in the tank 56 00:02:49,920 --> 00:02:51,280 to actually push ahead 57 00:02:51,280 --> 00:02:54,600 and I think we all really want it today, so game on. 58 00:02:54,600 --> 00:02:56,080 Julie. 59 00:02:56,080 --> 00:02:58,680 You've done so much in the MasterChef kitchen 60 00:02:58,680 --> 00:03:01,360 but you've never actually worn one of these pins. 61 00:03:01,360 --> 00:03:02,480 I never have. 62 00:03:02,480 --> 00:03:04,840 Is today the day? (CHUCKLES) I hope so. 63 00:03:04,840 --> 00:03:07,520 We're about to find out what lengths I'm willing to go to 64 00:03:07,520 --> 00:03:08,680 to get that off of you. 65 00:03:08,680 --> 00:03:10,000 (LAUGHTER) We are. 66 00:03:13,360 --> 00:03:16,600 The paddles and the times there may have given a smidge away... 67 00:03:18,000 --> 00:03:20,680 ..but, let me welcome you, officially, 68 00:03:20,680 --> 00:03:24,200 to the MasterChef time auction! 69 00:03:24,200 --> 00:03:26,200 (LAUGHTER AND APPLAUSE) 70 00:03:27,200 --> 00:03:28,840 BILLIE: This is scary. 71 00:03:30,440 --> 00:03:33,760 We've done this scattered throughout the last few seasons. 72 00:03:33,760 --> 00:03:36,320 It is an absolute MasterChef classic. 73 00:03:36,320 --> 00:03:37,800 Let me explain it for you. 74 00:03:39,160 --> 00:03:41,400 Any ingredients that you wanna cook with today, 75 00:03:41,400 --> 00:03:42,880 you're gonna have to bid for 'em. 76 00:03:42,880 --> 00:03:44,920 Not with money, 77 00:03:44,920 --> 00:03:46,720 but with time. 78 00:03:46,720 --> 00:03:49,720 (CHUCKLES) BILLIE: Mm-hm. Easy. 79 00:03:49,720 --> 00:03:52,560 You'll start with a total of 120 minutes... 80 00:03:52,560 --> 00:03:54,080 Ooh. ..to spend. 81 00:03:54,080 --> 00:03:55,480 Wow. 82 00:03:55,480 --> 00:03:59,920 Under this cloth are three different categories of ingredients 83 00:03:59,920 --> 00:04:01,320 that you're gonna bid on. 84 00:04:03,280 --> 00:04:06,320 Your cook time is whatever you have remaining 85 00:04:06,320 --> 00:04:08,200 after the auction's finished. 86 00:04:09,400 --> 00:04:11,880 Our regular pantry and garden are closed 87 00:04:11,880 --> 00:04:15,360 so you'll only have whatever you buy, 88 00:04:15,360 --> 00:04:17,840 plus a few of the under-bench staples. 89 00:04:19,360 --> 00:04:21,960 Alright, are you ready to find out what you're gonna bid on? 90 00:04:21,960 --> 00:04:23,760 ALL: Yes. 91 00:04:26,720 --> 00:04:28,680 (ALL EXCLAIM) 92 00:04:32,400 --> 00:04:34,160 BILLIE: OK. 93 00:04:34,160 --> 00:04:35,760 Tripe?! 94 00:04:35,760 --> 00:04:37,240 ALDO: Tripe. I love it. 95 00:04:37,240 --> 00:04:39,680 Really? Yeah. 96 00:04:39,680 --> 00:04:42,920 MINDY: I'm seeing some good flavours up there that I love. 97 00:04:42,920 --> 00:04:45,520 BILLIE: Did you say bugs? Yeah, looks like bugs there. 98 00:04:45,520 --> 00:04:46,760 Where can you see them? Oh, there. 99 00:04:47,720 --> 00:04:49,840 And then there's tripe. 100 00:04:49,840 --> 00:04:53,400 It's, like, the lining of the stomach of a cow! 101 00:04:53,400 --> 00:04:55,720 Righto, first up, we've got the proteins. 102 00:04:55,720 --> 00:05:00,560 We've got lamb rack, Moreton Bay bugs, eggs and delicious tripe. 103 00:05:00,560 --> 00:05:03,200 Yes! (LAUGHTER) 104 00:05:03,200 --> 00:05:05,240 In the middle, we've got fruit and veg. 105 00:05:05,240 --> 00:05:07,360 A selection of root vegetables, 106 00:05:07,360 --> 00:05:09,320 bunch of alliums, 107 00:05:09,320 --> 00:05:10,960 some night shades 108 00:05:10,960 --> 00:05:14,200 and then, also, some tropical fruits. 109 00:05:14,200 --> 00:05:16,400 And here's the miscellaneous category. 110 00:05:16,400 --> 00:05:18,240 Bunch of different herbs, 111 00:05:18,240 --> 00:05:20,280 a bunch of different vinegars, 112 00:05:20,280 --> 00:05:22,600 at the front here, we've got flavour bombs - 113 00:05:22,600 --> 00:05:26,200 seaweed paste, belacan, gochujang. 114 00:05:27,400 --> 00:05:29,480 Lea & Perrins. Gets better. 115 00:05:29,480 --> 00:05:32,360 Everything you need in terms of umami. 116 00:05:32,360 --> 00:05:35,000 And then, here, we've got a bunch of mixed spices. 117 00:05:36,280 --> 00:05:39,080 There's like four of each. Yeah. OK. So you get one... 118 00:05:39,080 --> 00:05:40,440 It's gonna be interesting. 119 00:05:40,440 --> 00:05:42,360 Is anyone digging the tripe? 120 00:05:42,360 --> 00:05:43,680 Um... 121 00:05:44,640 --> 00:05:46,760 Me! Me. 122 00:05:46,760 --> 00:05:50,960 If I get stuck with tripe, God help me. (LAUGHS) 123 00:05:50,960 --> 00:05:52,680 I've never cooked it before. 124 00:05:52,680 --> 00:05:55,160 Well, good news is one of you is gonna end up with it 125 00:05:55,160 --> 00:05:57,320 so we'll see how that goes. (ALL LAUGH) 126 00:05:58,760 --> 00:06:00,240 Eugh! Shall we kick this off? 127 00:06:00,240 --> 00:06:02,280 Let's do it! Yeah! Let's do it. 128 00:06:02,280 --> 00:06:03,720 (APPLAUSE) Whoo! 129 00:06:04,760 --> 00:06:08,440 DANIEL: I'm trying not to even think about who I'm standing up against. 130 00:06:08,440 --> 00:06:10,800 Like, these guys are so good at what they do. 131 00:06:10,800 --> 00:06:14,360 So my strategy today is I'm willing to spend a bit of time 132 00:06:14,360 --> 00:06:17,400 on the right protein that I'm comfortable with cooking. 133 00:06:17,400 --> 00:06:20,240 'Cause then I can sort of set myself up. 134 00:06:20,240 --> 00:06:24,680 OK, no prizes for guessing what we're gonna auction off first, 135 00:06:24,680 --> 00:06:26,240 in terms of categories. 136 00:06:26,240 --> 00:06:27,840 We're gonna start with the proteins. 137 00:06:27,840 --> 00:06:29,440 And we're gonna start... 138 00:06:29,440 --> 00:06:31,640 ..with the bugs. (LAUGHTER) 139 00:06:32,800 --> 00:06:34,800 Cruel, Andy. Cruel. 140 00:06:34,800 --> 00:06:36,440 Would have been a very slow start. 141 00:06:36,440 --> 00:06:37,680 Tripe. 142 00:06:37,680 --> 00:06:39,960 I wanna do what I can not to have that. 143 00:06:39,960 --> 00:06:41,720 I want these bugs, but... 144 00:06:41,720 --> 00:06:44,920 ..I think I'm willing to spend and give myself maybe 45-50 minutes 145 00:06:44,920 --> 00:06:46,160 and then that's it. 146 00:06:46,160 --> 00:06:50,080 Beautiful Moreton Bay bugs are the first item for auction. 147 00:06:50,080 --> 00:06:51,800 They're looking good. 148 00:06:51,800 --> 00:06:54,960 Don't let Mindy have the bugs. (CHUCKLES) 149 00:06:54,960 --> 00:06:56,560 Bring it on, Daniel! Let's go. 150 00:06:56,560 --> 00:06:59,720 I want those bugs, because I don't wanna go anywhere near that tripe. 151 00:06:59,720 --> 00:07:03,640 So, opening bids on the luxury Moreton Bay bugs. 152 00:07:03,640 --> 00:07:06,120 What have we got? Five minutes. 153 00:07:06,120 --> 00:07:08,280 Five from Dan, we've got. Anyone else? 154 00:07:08,280 --> 00:07:09,800 10? 10 from Mindy. 155 00:07:09,800 --> 00:07:11,800 We've got 10 minutes. Moreton Bay bugs. 156 00:07:11,800 --> 00:07:13,360 Yeah, 15. 15? 157 00:07:13,360 --> 00:07:14,720 15, 20. 158 00:07:14,720 --> 00:07:16,200 Th..thirty. 30? 159 00:07:16,200 --> 00:07:18,640 Straight up to 30. He's trying to blow you out of the water, Mindy. 160 00:07:18,640 --> 00:07:20,160 35. 45. 161 00:07:20,160 --> 00:07:22,120 45? Whoa. Straight up. 162 00:07:22,120 --> 00:07:24,520 45 minutes for the Moreton Bay bug. 163 00:07:24,520 --> 00:07:26,240 50. 50? 50 minutes. 164 00:07:26,240 --> 00:07:28,520 (APPLAUSE AND SHOUTING) This is where we're at. 165 00:07:28,520 --> 00:07:30,720 50 minutes. 55 for Daniel. 60. 166 00:07:30,720 --> 00:07:33,080 JOCK: 60 minutes! 60 minutes! 167 00:07:33,080 --> 00:07:34,200 Yeah. 168 00:07:34,200 --> 00:07:38,840 Dan just goes harder and harder and harder on this one ingredient. 169 00:07:38,840 --> 00:07:41,600 And he's gonna end up with five minutes on the clock. 170 00:07:41,600 --> 00:07:43,360 Love it. 65. 171 00:07:43,360 --> 00:07:44,640 65? Hoo-hoo-hoo! 172 00:07:44,640 --> 00:07:46,560 ALDO: Daniel, don't leave it! Come on. 173 00:07:46,560 --> 00:07:48,160 Alright, Daniel, give it to us, mate. 174 00:07:48,160 --> 00:07:49,640 It's a valuable option. 175 00:07:49,640 --> 00:07:51,960 The bid is with Mindy at 65. 176 00:07:51,960 --> 00:07:53,840 Daniel, you got 70? 177 00:07:53,840 --> 00:07:55,760 Carn! You got 120 there. 178 00:07:56,760 --> 00:07:58,160 Um... 179 00:07:58,160 --> 00:07:59,920 Seconds to cook. 180 00:07:59,920 --> 00:08:01,720 Moreton Bay bug. 181 00:08:01,720 --> 00:08:04,400 70. 70! 70. 182 00:08:04,400 --> 00:08:05,960 70. We got 70. 183 00:08:05,960 --> 00:08:08,400 70 minutes to Daniel. Stop, stop. 184 00:08:11,360 --> 00:08:14,840 Just right now, this is the most expensive item 185 00:08:14,840 --> 00:08:17,360 that we've ever auctioned in any MasterChef auction. 186 00:08:17,360 --> 00:08:18,880 It's worth it. (APPLAUSE) 187 00:08:18,880 --> 00:08:20,400 It's worth it. BILLIE: Who won? 188 00:08:20,400 --> 00:08:23,920 JULIE: It's still going. Come on, can I get 75? 189 00:08:23,920 --> 00:08:26,120 I was really hoping you'd go 75. (LAUGHS) 190 00:08:26,120 --> 00:08:29,000 Bid is with Daniel at 70 minutes. 191 00:08:29,000 --> 00:08:31,960 Julie, Billie, Mindy? It's all his, mate. 192 00:08:31,960 --> 00:08:34,520 Can I get 75? Going once... Not from me. 193 00:08:34,520 --> 00:08:36,720 70 minutes with Daniel twice. 194 00:08:36,720 --> 00:08:38,640 Last call. 195 00:08:38,640 --> 00:08:40,880 Five minutes. Nup. 196 00:08:42,280 --> 00:08:45,800 Daniel, you just bought some bugs for 70 minutes, my friend. 197 00:08:45,800 --> 00:08:47,160 (CHEERING AND APPLAUSE) 198 00:08:53,280 --> 00:08:55,160 There you go. Thank you. 199 00:08:55,160 --> 00:08:58,200 MINDY: What's that leave you, Dan? 50. 200 00:08:59,440 --> 00:09:01,800 Bloody hell, they're expensive bugs. Yeah. 201 00:09:01,800 --> 00:09:05,640 So, I've gone past my 45 sort of limit 202 00:09:05,640 --> 00:09:08,760 and spent over half my time on these bugs 203 00:09:08,760 --> 00:09:11,400 and I still need something to go with it. 204 00:09:11,400 --> 00:09:14,400 I think I've just made a terrible decision here today. 205 00:09:15,480 --> 00:09:18,360 Righto, next up, we're gonna start with the lamb. 206 00:09:18,360 --> 00:09:22,040 Got the fat, you got the bones, worth its weight in gold. 207 00:09:22,040 --> 00:09:23,240 Ooh-hoo-hoo. 208 00:09:23,240 --> 00:09:25,120 I didn't want the lamb rack at the start 209 00:09:25,120 --> 00:09:27,120 but now that I've lost my bugs, what choice do I have?! 210 00:09:27,120 --> 00:09:30,360 Tripe, eggs or lamb rack. 211 00:09:30,360 --> 00:09:31,520 I'll go the lamb rack. 212 00:09:31,520 --> 00:09:33,640 Who's gonna start me off? Five. 213 00:09:33,640 --> 00:09:35,840 Five bucks. Five minutes. 214 00:09:35,840 --> 00:09:38,800 (LAUGHS) I'll take five bucks as well. 215 00:09:38,800 --> 00:09:42,520 JULIE: Lamb's a beautiful ingredient and I love cooking with it 216 00:09:42,520 --> 00:09:45,720 so, I'm gonna try and be a little bit sneaky today. 217 00:09:45,720 --> 00:09:48,640 You wanna join the game, ladies? JOCK: Come on, lamb cutlets! 218 00:09:48,640 --> 00:09:50,120 Lamb. Easy. 219 00:09:50,120 --> 00:09:52,240 Lamb rack, five minutes. 220 00:09:52,240 --> 00:09:54,040 Ooh. 10 minutes. 221 00:09:54,040 --> 00:09:55,680 What have we got? 222 00:09:55,680 --> 00:09:57,200 15 for Mindy. 223 00:09:57,200 --> 00:09:58,920 15 minutes with Mindy. Mindy. 224 00:09:58,920 --> 00:10:01,160 That is a bid right there. (SIGHS) 225 00:10:01,160 --> 00:10:04,240 Gonna let her get away with 15 minutes? For lamb rack? 226 00:10:04,240 --> 00:10:07,920 If I play a little bit cool then maybe she'll cool off a little bit. 227 00:10:07,920 --> 00:10:10,680 It's cheap! 15 minutes! Righto, we're going once... 228 00:10:10,680 --> 00:10:11,960 I'm calling once. 229 00:10:13,160 --> 00:10:15,960 They're worth so much more than 15 minutes. 230 00:10:15,960 --> 00:10:17,320 The tripe's coming... 231 00:10:18,400 --> 00:10:20,600 Going once, 15 minutes with Mindy. 232 00:10:23,840 --> 00:10:25,920 20. 20 minutes. 233 00:10:25,920 --> 00:10:28,400 Julie Goodwin's got the bid at 20 minutes for lamb rack. 234 00:10:28,400 --> 00:10:29,920 25 minutes. (CHEERING) 235 00:10:29,920 --> 00:10:33,080 Mindy. Mindy Woods is back in the game. Love that. 236 00:10:34,000 --> 00:10:35,480 Mindy's a player, mate. 237 00:10:35,480 --> 00:10:37,680 And she's forcing the prices up on things. 238 00:10:37,680 --> 00:10:40,880 She's like a one-woman inflation scheme. 239 00:10:40,880 --> 00:10:43,800 25 going once...for Mindy Woods. 240 00:10:43,800 --> 00:10:45,960 25 going twice... 30 minutes. 241 00:10:45,960 --> 00:10:47,400 There it is! 30 minutes. 242 00:10:47,400 --> 00:10:48,760 Boom! Here we go. 243 00:10:48,760 --> 00:10:50,800 30 minutes, back with Julie. 244 00:10:50,800 --> 00:10:53,240 Mindy? Have a look at the wobble on it. 245 00:10:53,240 --> 00:10:55,680 MINDY: I'm really conscious of spending so much time, so eggs, 246 00:10:55,680 --> 00:10:58,800 if the eggs are the next thing I have to go for, then I'm all for it. 247 00:10:58,800 --> 00:11:00,320 Third and final call. 248 00:11:00,320 --> 00:11:02,920 Done, Julie Goodwin. Lamb rack. ALDO: Yes, Julie! 249 00:11:02,920 --> 00:11:04,880 (APPLAUSE) 30 minutes. 250 00:11:04,880 --> 00:11:08,400 That's an egg fight. That's an egg fight. 251 00:11:08,400 --> 00:11:09,760 Look at it! 252 00:11:09,760 --> 00:11:12,720 I am so calm now. I have the lamb. 253 00:11:12,720 --> 00:11:15,360 Oh, now we're getting to the good end, aren't we, huh? 254 00:11:15,360 --> 00:11:16,600 Oh, yeah. 255 00:11:16,600 --> 00:11:18,720 I just... I really love the wobble 256 00:11:18,720 --> 00:11:20,760 on the tripe, you know? (RETCHES) 257 00:11:22,000 --> 00:11:25,560 BILLIE: I've got my eyes pretty hard-set on the eggs. 258 00:11:25,560 --> 00:11:27,760 DANIEL: So how much are you gonna buy these eggs for, Billie? 259 00:11:27,760 --> 00:11:30,160 I want the tripe. (LAUGHS) 260 00:11:30,160 --> 00:11:32,760 I know I can use the eggs in a dessert 261 00:11:32,760 --> 00:11:35,800 and, looking at the boxes of food that follow the eggs, 262 00:11:35,800 --> 00:11:37,200 there are some nice ingredients there 263 00:11:37,200 --> 00:11:39,840 that I think I could incorporate into a nice dessert. 264 00:11:39,840 --> 00:11:42,520 Jock, can you bring over the... 265 00:11:42,520 --> 00:11:43,640 ..eggs. 266 00:11:44,760 --> 00:11:48,080 I feel like I'm gonna have to go pretty hard for 'em. 267 00:11:48,080 --> 00:11:51,520 JOCK: You're kind of bidding here not just to get the eggs... Yes. 268 00:11:51,520 --> 00:11:53,800 ..but you're kind of bidding NOT to get the tripe. 269 00:11:53,800 --> 00:11:55,880 I've got a feeling... Thank you for that. 270 00:11:55,880 --> 00:11:58,400 ..these are gonna be some expensive eggs. 271 00:11:59,440 --> 00:12:02,000 Billie. I'm up against Billie with eggs 272 00:12:02,000 --> 00:12:03,640 and I know she's the dessert queen, right? 273 00:12:03,640 --> 00:12:05,320 She's gonna want those eggs, no matter what. 274 00:12:05,320 --> 00:12:08,800 But boy, it's like, tripe, I never cook with it, I don't eat it 275 00:12:08,800 --> 00:12:11,160 so I've really gotta play hard here. 276 00:12:11,160 --> 00:12:13,640 Who wants to open the bidding? 277 00:12:13,640 --> 00:12:15,280 What have I got? 10. 278 00:12:15,280 --> 00:12:17,120 10. Got 10 minutes with Mindy. 279 00:12:17,120 --> 00:12:18,320 15. 15. 280 00:12:18,320 --> 00:12:20,720 20. 20. 25, 30. 30. 281 00:12:21,960 --> 00:12:23,560 35. 40. 282 00:12:23,560 --> 00:12:24,680 40 minutes with Billie. 283 00:12:24,680 --> 00:12:27,520 ALDO: Can't believe the eggs are...worth more than the lamb! 284 00:12:27,520 --> 00:12:28,880 40 minutes. 285 00:12:28,880 --> 00:12:31,520 Who's gonna be left with the tripe? I think that's the bigger question. 286 00:12:31,520 --> 00:12:32,920 45. 45 for Mindy. 50. 287 00:12:32,920 --> 00:12:34,960 50. 50. There we go. Billie's the bid. 288 00:12:34,960 --> 00:12:36,080 Oh, no. 289 00:12:36,080 --> 00:12:38,240 Eggs have never looked so good! (CHUCKLES) 290 00:12:38,240 --> 00:12:40,360 (LAUGHS) Can we keep going? 291 00:12:40,360 --> 00:12:42,320 Mindy, you know what that means. 55! 55. 292 00:12:42,320 --> 00:12:44,120 55. Here we go. 60. 293 00:12:44,120 --> 00:12:46,120 60. There's an hour! DANIEL: Yes, Billie! 294 00:12:46,120 --> 00:12:47,840 There's one hour for the eggs. 295 00:12:47,840 --> 00:12:49,600 Oh, my God. 296 00:12:49,600 --> 00:12:51,720 These are expensive eggs. 297 00:12:51,720 --> 00:12:54,640 I cannot afford to lose any more minutes. 298 00:12:54,640 --> 00:12:56,000 (CHUCKLES) 299 00:12:56,000 --> 00:13:00,400 And I am just praying that Mindy doesn't lift that paddle up again. 300 00:13:13,320 --> 00:13:14,640 There's an hour. 301 00:13:14,640 --> 00:13:16,760 I really want those eggs. 302 00:13:16,760 --> 00:13:20,280 But Mindy is working that paddle like a pro. 303 00:13:20,280 --> 00:13:22,800 Uh, not sure if she actually wants the eggs, 304 00:13:22,800 --> 00:13:25,640 but she's just upping the bidding war. 305 00:13:25,640 --> 00:13:28,360 You going up a notch to 65 minutes for the eggs? 306 00:13:28,360 --> 00:13:30,400 Yeah, 65. 65 with Mindy. 307 00:13:30,400 --> 00:13:31,640 70. 70. 308 00:13:31,640 --> 00:13:33,320 Yes! Yes! 309 00:13:33,320 --> 00:13:34,680 70 minutes. 310 00:13:34,680 --> 00:13:37,360 70 minutes with Billie for the eggs. 311 00:13:37,360 --> 00:13:39,920 I just want to know, Mindy, your least favourite ingredient. 312 00:13:39,920 --> 00:13:41,680 (LAUGHS) 313 00:13:41,680 --> 00:13:44,960 And I don't think it's eggs, Lamb rack, or Moreton Bay bugs. 314 00:13:44,960 --> 00:13:47,240 You know what it is, Andy. It's offal. 315 00:13:47,240 --> 00:13:48,880 It's offal! 316 00:13:48,880 --> 00:13:53,080 That being said, Billie, for these eggs, 70 minutes. 317 00:13:53,080 --> 00:13:54,640 We are... 318 00:13:54,640 --> 00:13:55,640 75! 319 00:13:55,640 --> 00:13:57,040 No! 75! 320 00:13:57,040 --> 00:13:59,760 (CHEERING, LAUGHTER) 321 00:13:59,760 --> 00:14:02,120 Mindy! 75! 322 00:14:02,120 --> 00:14:03,680 Oh, my God! JOCK: I think it's smart. 323 00:14:03,680 --> 00:14:05,680 It only takes a minute to cook an egg. 324 00:14:05,680 --> 00:14:07,160 Billie, you want to hit it back? 325 00:14:07,160 --> 00:14:09,520 80 minutes? Can I get 80 minutes? 326 00:14:12,840 --> 00:14:14,240 80 minutes? Yeah. 327 00:14:14,240 --> 00:14:18,000 If I bid 80, that leaves me 40 minutes, 328 00:14:18,000 --> 00:14:21,040 which is not a very long time in this kitchen. 329 00:14:21,040 --> 00:14:22,240 Going once. 330 00:14:23,600 --> 00:14:25,840 I could absolutely end up with the tripe... 331 00:14:25,840 --> 00:14:27,400 Going twice. 332 00:14:28,440 --> 00:14:31,120 ..and not really know what to do with it. 333 00:14:31,120 --> 00:14:33,000 Third and final call. 334 00:14:36,920 --> 00:14:37,920 And... 80. 335 00:14:37,920 --> 00:14:39,680 80! (ALL EXCLAIM) 336 00:14:41,040 --> 00:14:43,360 Billie McKay! 80 minutes for the eggs! 337 00:14:43,360 --> 00:14:46,520 Billie! Come on! Girl! It's a reflex. It's a reflex! 338 00:14:46,520 --> 00:14:48,280 85? Straight back at it? 339 00:14:48,280 --> 00:14:50,120 I'm going straight up with Billie. 340 00:14:50,120 --> 00:14:51,360 First call. 341 00:14:51,360 --> 00:14:52,760 Second call. 342 00:14:52,760 --> 00:14:54,240 80 minutes for the eggs. 343 00:14:54,240 --> 00:14:55,560 Third and final call. 344 00:14:57,480 --> 00:14:59,840 Sold! There we go. Oh! Amazing. 345 00:14:59,840 --> 00:15:02,160 80 minutes. ALDO: 40 minutes for eggs. 346 00:15:03,520 --> 00:15:04,960 Yes! I've got the eggs. 347 00:15:04,960 --> 00:15:07,520 But it came at quite a cost. 348 00:15:07,520 --> 00:15:11,880 I've only got 40 minutes left, so I'll take what I can get now. 349 00:15:11,880 --> 00:15:13,360 Wowee. 350 00:15:13,360 --> 00:15:15,560 Mindy! 351 00:15:15,560 --> 00:15:16,840 What am I going to do with tripe? 352 00:15:16,840 --> 00:15:18,520 I don't even know how to cook the bloody stuff. 353 00:15:18,520 --> 00:15:21,080 You're going to be amazing with that tripe. 354 00:15:21,080 --> 00:15:24,400 Seriously, how did I get stuck with tripe? 355 00:15:24,400 --> 00:15:25,920 Here's where we stand. 356 00:15:25,920 --> 00:15:29,280 Julie's got lamb rack, and you've got 90 minutes left. 357 00:15:29,280 --> 00:15:31,160 Not bad, Julie. Not bad. 358 00:15:31,160 --> 00:15:33,800 Billie, you've got eggs, and you've only got 40 minutes left. 359 00:15:33,800 --> 00:15:37,480 Daniel, 50 minutes left, but you've got the Moreton Bay bugs. 360 00:15:37,480 --> 00:15:41,400 Mindy, you've got a full two hours - 120 minutes - 361 00:15:41,400 --> 00:15:42,960 but you've got the tripe. 362 00:15:42,960 --> 00:15:44,560 (LAUGHS) 363 00:15:45,640 --> 00:15:48,200 What a stitch-up. What a stitch-up. 364 00:15:48,200 --> 00:15:51,760 The only good thing about this is I've got time on my side. 365 00:15:51,760 --> 00:15:53,360 I know that I need to get 366 00:15:53,360 --> 00:15:56,200 some really powerful ingredients that I'm familiar with 367 00:15:56,200 --> 00:15:58,160 to try and win this challenge. 368 00:15:58,160 --> 00:16:01,920 Alright, in the next category, which is fresh vegies, 369 00:16:01,920 --> 00:16:05,200 we've got the root vegies, we've got the alliums, 370 00:16:05,200 --> 00:16:07,120 we've got some tropical fruits, 371 00:16:07,120 --> 00:16:09,200 and then we've got the chillies and the capsicums 372 00:16:09,200 --> 00:16:10,600 and the night shades. 373 00:16:10,600 --> 00:16:14,640 For me, any one of those four baskets of fruit and vegetables 374 00:16:14,640 --> 00:16:16,040 would be fine. 375 00:16:16,040 --> 00:16:20,280 I think we'll start with the root vegetables, please. 376 00:16:20,280 --> 00:16:21,560 Root veg? 377 00:16:21,560 --> 00:16:25,440 I'm quite happy to just take whatever's free at the end of it, 378 00:16:25,440 --> 00:16:27,960 but I'm going to play a little in between. 379 00:16:27,960 --> 00:16:29,280 Who's first? Five minutes. 380 00:16:29,280 --> 00:16:30,560 Julie Goodwin, five minutes. 381 00:16:30,560 --> 00:16:32,000 10 minutes, Mindy. 382 00:16:32,000 --> 00:16:33,240 Do I hear 15? 383 00:16:34,400 --> 00:16:37,920 It's currently with Mindy at 10 minutes. 384 00:16:37,920 --> 00:16:39,840 Take some time off her, guys. Come on. 385 00:16:39,840 --> 00:16:41,440 Are you guys going to let Mindy...? 386 00:16:41,440 --> 00:16:44,480 She bid all of you up, just so you know. 387 00:16:44,480 --> 00:16:45,800 Yeah, and she'll do it again, 388 00:16:45,800 --> 00:16:47,560 and I'll have five minutes left to cook! 389 00:16:47,560 --> 00:16:49,160 (LAUGHTER) 390 00:16:49,160 --> 00:16:50,600 Mindy, going once. 391 00:16:50,600 --> 00:16:51,840 Going twice. 392 00:16:51,840 --> 00:16:53,000 Sold. 393 00:16:53,000 --> 00:16:54,680 ANDY: Wow! 394 00:16:54,680 --> 00:16:56,360 MINDY: Finally, something's gone my way. 395 00:16:56,360 --> 00:17:00,640 A big, beautiful basket of root veg for 10 minutes. 396 00:17:02,400 --> 00:17:04,720 Next up, Andy, let's have the alliums. 397 00:17:04,720 --> 00:17:09,440 Bewdy. Chives, spring onions, white onions, purple onions, eschalots, 398 00:17:09,440 --> 00:17:11,000 garlic in there too. 399 00:17:11,000 --> 00:17:12,240 Who's going to kick us off? 400 00:17:12,240 --> 00:17:14,480 Five. Julie Goodwin, five minutes. 401 00:17:14,480 --> 00:17:15,800 Do I hear 10? 402 00:17:15,800 --> 00:17:17,560 I don't mind if I get these or not. 403 00:17:17,560 --> 00:17:20,000 I just don't want anybody to get them for five minutes. 404 00:17:21,280 --> 00:17:22,600 Five minutes, going once. 405 00:17:22,600 --> 00:17:23,760 Five minutes?! Twice. 406 00:17:23,760 --> 00:17:25,600 10. Daniel, 10 minutes. 407 00:17:25,600 --> 00:17:27,680 Julie, do I hear 15? Nup. 408 00:17:27,680 --> 00:17:28,920 Oh! (LAUGHS) No? 409 00:17:28,920 --> 00:17:30,320 Nup. Julie! Are you serious? 410 00:17:30,320 --> 00:17:32,520 Very tight. It's an auction. 411 00:17:32,520 --> 00:17:34,720 And the more they spend, the better it is for me. 412 00:17:34,720 --> 00:17:37,600 Sold. Daniel, nice one. 413 00:17:37,600 --> 00:17:38,800 Go, Dan. 414 00:17:38,800 --> 00:17:41,360 I am no good at the time auction. 415 00:17:44,240 --> 00:17:47,560 I think we should have Andy's favourites now, night shades. 416 00:17:47,560 --> 00:17:53,080 Chillies, eggplants, capsicums, tomatoes, potatoes. 417 00:17:53,080 --> 00:17:55,440 JULIE: I'd really like the night shades. 418 00:17:55,440 --> 00:17:58,960 To see a lamb dish with eggplant and with tomatoes, 419 00:17:58,960 --> 00:18:01,240 it just makes sense. 420 00:18:02,400 --> 00:18:03,520 10. 421 00:18:05,320 --> 00:18:06,680 Do I hear 15 minutes? 422 00:18:06,680 --> 00:18:08,920 MINDY: Whoa! She got the Julie Goodwin look! 423 00:18:08,920 --> 00:18:10,600 I know! It was scary. 424 00:18:10,600 --> 00:18:12,480 Billie's out. Paddle's down. 425 00:18:12,480 --> 00:18:15,160 Sold for 10 minutes to Julie Goodwin. ALDO: Yeah, Julie! 426 00:18:17,000 --> 00:18:19,880 Billie can't really afford to bid again, 427 00:18:19,880 --> 00:18:23,360 so she lets me have what I really want for 10 minutes. 428 00:18:23,360 --> 00:18:24,680 Thank you! 429 00:18:24,680 --> 00:18:26,960 Tropical fruit section... Yay. 430 00:18:26,960 --> 00:18:28,640 ..and eggs, for Billie. 431 00:18:28,640 --> 00:18:30,560 So Billie gets the fruit for free. 432 00:18:30,560 --> 00:18:32,480 Ooh, there's pineapple. 433 00:18:33,600 --> 00:18:36,680 And then there's miscellaneous pantry items. 434 00:18:36,680 --> 00:18:41,840 Wowee, we have instant flavour here - fish sauce, miso, gochujang. 435 00:18:41,840 --> 00:18:45,160 I know somebody who really needs these. 436 00:18:45,160 --> 00:18:47,240 (LAUGHTER) 437 00:18:47,240 --> 00:18:51,280 There is no way I'm letting Julie Goodwin get these flavour bombs. 438 00:18:51,280 --> 00:18:53,560 15. Julie, what have you got? 439 00:18:53,560 --> 00:18:57,600 JULIE: I don't really want to spend much time on this particular tray. 440 00:18:57,600 --> 00:18:59,160 ALVIN: Come on, Julie. 20. 441 00:18:59,160 --> 00:19:00,880 But I do want to drive the price up. 442 00:19:00,880 --> 00:19:02,520 20 minutes - late bid. 25! 443 00:19:02,520 --> 00:19:03,520 25. 444 00:19:03,520 --> 00:19:06,760 I will outbid you until I have five minutes left to cook 445 00:19:06,760 --> 00:19:08,360 to make sure that you don't get them. 446 00:19:08,360 --> 00:19:09,560 Can we keep the ball rolling? 447 00:19:09,560 --> 00:19:10,760 Can I get 30, please? 448 00:19:10,760 --> 00:19:14,360 No way. OK! I tried my best. 449 00:19:14,360 --> 00:19:15,560 Sold! 450 00:19:15,560 --> 00:19:18,000 25 minutes. The flavour bombs are mine. 451 00:19:18,000 --> 00:19:21,160 I've got 85 minutes to cook. 452 00:19:21,160 --> 00:19:24,560 Alright, next up, the herbs. 453 00:19:24,560 --> 00:19:26,520 Five. Five minutes for Julie. 454 00:19:26,520 --> 00:19:27,720 10. 10 minutes. 455 00:19:27,720 --> 00:19:29,680 Julie, can I get any more? No. 456 00:19:29,680 --> 00:19:31,840 Did you just suck five minutes out of him, or do you want this? 457 00:19:31,840 --> 00:19:34,280 No, she just sucked it out of him. Oh! 458 00:19:34,280 --> 00:19:36,760 Sold. Daniel. 10 minutes. Cool. Thank you. 459 00:19:36,760 --> 00:19:39,880 This is a lot more fun than I thought it was going to be. 460 00:19:39,880 --> 00:19:41,760 Next up, the vinegars. 461 00:19:41,760 --> 00:19:43,800 Five. Five minutes, Julie. 462 00:19:43,800 --> 00:19:46,000 BILLIE: I don't want to spend any more time. 463 00:19:46,000 --> 00:19:48,120 I'm not getting anything out of you, am I? 464 00:19:48,120 --> 00:19:51,840 So I'll just let Jules buy whichever one she wants, 465 00:19:51,840 --> 00:19:54,160 and I'll take the leftovers. 466 00:19:54,160 --> 00:19:56,600 Sold - Julie Goodwin. 467 00:19:56,600 --> 00:19:58,280 What a buy! 468 00:19:59,320 --> 00:20:01,320 I've really enjoyed the MasterChef time auction. 469 00:20:01,320 --> 00:20:04,360 I feel like I've come out of it pretty sweet. 470 00:20:04,360 --> 00:20:06,360 Billie, another freebie for you. 471 00:20:06,360 --> 00:20:09,320 I mean, you did kind of pay for them at the start... Free stuff. 472 00:20:09,320 --> 00:20:11,120 ..when you bought your eggs. Yeah, exactly. Exactly! 473 00:20:11,120 --> 00:20:13,240 I have nothing left to spend! 474 00:20:13,240 --> 00:20:16,120 Oh, wow. There's quite a lot, isn't there? 475 00:20:16,120 --> 00:20:18,000 Alright, with the auction officially over, 476 00:20:18,000 --> 00:20:19,360 this is what we have. 477 00:20:19,360 --> 00:20:21,840 Mindy, you have 85 minutes left. 478 00:20:21,840 --> 00:20:27,080 You are cooking with tripe, flavour bombs and root vegetables. 479 00:20:27,080 --> 00:20:30,880 Next, Julie, you've got 75 minutes left. 480 00:20:30,880 --> 00:20:33,760 You're cooking with lamb, night shades - 481 00:20:33,760 --> 00:20:36,400 all the potatoes, capsicums, chillies, etc - 482 00:20:36,400 --> 00:20:39,640 and vinegars. 483 00:20:39,640 --> 00:20:42,680 Billie, you've got 40 minutes left. 484 00:20:42,680 --> 00:20:46,840 You're cooking with eggs, tropical fruits and spices. 485 00:20:46,840 --> 00:20:50,040 And Daniel, you've got 30 minutes left. 486 00:20:50,040 --> 00:20:55,840 You're cooking with the bugs, the alliums, and the fresh herbs. 487 00:20:56,960 --> 00:20:59,120 Mindy, you've got the most time. 488 00:20:59,120 --> 00:21:00,480 That means you're kicking us off. 489 00:21:00,480 --> 00:21:02,480 And your time starts now. 490 00:21:02,480 --> 00:21:05,480 ALL: Go, Mindy! (CHEERING) 491 00:21:05,480 --> 00:21:08,280 MINDY: Wow. I've got 85 minutes to cook. 492 00:21:08,280 --> 00:21:10,240 Thank God I've got the time, 493 00:21:10,240 --> 00:21:12,560 'cause I'm going to need every single minute to figure out 494 00:21:12,560 --> 00:21:15,640 what to do with these crazy, random ingredients. 495 00:21:15,640 --> 00:21:17,320 It's kind of like when I go to the markets in Byron 496 00:21:17,320 --> 00:21:18,800 and I grab everything that's beautiful 497 00:21:18,800 --> 00:21:21,240 and think, "How am I gonna cook with this and what am I gonna do?" 498 00:21:21,240 --> 00:21:23,000 So, that's the approach today. 499 00:21:23,000 --> 00:21:24,880 So, I'm looking at my root veg... 500 00:21:24,880 --> 00:21:26,520 OK, what do I need? 501 00:21:26,520 --> 00:21:29,600 ..and I'm really happy to see celeriac, which I'm familiar with. 502 00:21:29,600 --> 00:21:31,600 I mean, look at this. This is a dream. 503 00:21:31,600 --> 00:21:33,600 This stuff is a dream. 504 00:21:33,600 --> 00:21:34,960 Jeez, it's quiet in here today, guys! 505 00:21:34,960 --> 00:21:37,040 We need some noise going on! 506 00:21:37,040 --> 00:21:39,840 Go, Mindy! Whoo! It's never this quiet! Come on! 507 00:21:39,840 --> 00:21:41,240 ALDO: Go, Mindy! 508 00:21:41,240 --> 00:21:45,400 So, I'm going to treat this celeriac as if it is the protein of my dish. 509 00:21:46,760 --> 00:21:49,680 I'm going to, like, cut out big, beautiful steaks of it... 510 00:21:49,680 --> 00:21:51,000 Beautiful. 511 00:21:51,000 --> 00:21:53,560 ..baste it in loads of butter, get it into the oven 512 00:21:53,560 --> 00:21:55,440 and char-grill it at the end. 513 00:21:55,440 --> 00:21:59,400 And then I'm going to create a broth for this amazing celeriac steak. 514 00:21:59,400 --> 00:22:01,440 Waste not, want not. 515 00:22:01,440 --> 00:22:03,800 I know how to bring the flavours when it comes to a broth. 516 00:22:03,800 --> 00:22:06,960 I've got celeriac skins, I've got carrot going in there. 517 00:22:06,960 --> 00:22:09,280 I've got anchovy sauce going in. 518 00:22:09,280 --> 00:22:11,680 It's smelling good, and I know, the longer I leave that, 519 00:22:11,680 --> 00:22:13,400 the flavour's going to get more intense. 520 00:22:13,400 --> 00:22:14,560 This is how I love to cook - 521 00:22:14,560 --> 00:22:17,920 just cook, and absolute cook on the fly, and wing it. 522 00:22:17,920 --> 00:22:19,960 The only thing I'm really struggling with 523 00:22:19,960 --> 00:22:22,520 is how to pull in this bloody tripe. 524 00:22:22,520 --> 00:22:23,920 Tripe it up. 525 00:22:23,920 --> 00:22:26,000 # Tripe it up. # 526 00:22:26,000 --> 00:22:28,920 I feel like I'm dealing with a bad-behaved child 527 00:22:28,920 --> 00:22:30,720 that you want nothing to do with... 528 00:22:30,720 --> 00:22:32,280 Euaugh! 529 00:22:32,280 --> 00:22:34,280 ..but I'm stuck with it. 530 00:22:46,720 --> 00:22:48,160 Go, Mindy! 531 00:22:51,240 --> 00:22:53,000 That's celeriac, isn't it? 532 00:22:53,000 --> 00:22:55,120 JULIE: Yeah, it's nice roasted. It's nice pureed. 533 00:22:55,120 --> 00:22:57,000 Makes a beautiful puree. 534 00:22:57,000 --> 00:23:00,160 MINDY: My celeriac steaks are in the oven and my broth is on the go. 535 00:23:00,160 --> 00:23:03,640 I'm confident with these things. I've cooked with them before. 536 00:23:03,640 --> 00:23:05,240 But tripe? 537 00:23:05,240 --> 00:23:06,360 Never. 538 00:23:08,200 --> 00:23:11,480 How am I going to fit tripe into this dish? 539 00:23:11,480 --> 00:23:13,440 Just slice and cut it. 540 00:23:13,440 --> 00:23:15,440 It actually smells. I know. 541 00:23:15,440 --> 00:23:18,040 That's why you put in water and salt. 542 00:23:19,640 --> 00:23:21,000 Far out. 543 00:23:21,000 --> 00:23:24,120 Like, seriously, I feel like I'm washing a shower cap, 544 00:23:24,120 --> 00:23:26,600 like, one of those old-school shower caps 545 00:23:26,600 --> 00:23:29,880 that the old girls used to wear when they were, like, swimming. 546 00:23:29,880 --> 00:23:32,760 Funky, slimy and sticky. Delicious! 547 00:23:34,200 --> 00:23:36,680 I wonder how she's gonna cook it. I'd be getting that on. 548 00:23:36,680 --> 00:23:39,520 I have to lean into some kind of calamari vibe today 549 00:23:39,520 --> 00:23:42,840 because this tripe is only lending itself to texture. 550 00:23:42,840 --> 00:23:45,720 So the first thing I do is finely slice up my tripe 551 00:23:45,720 --> 00:23:48,400 and I'm going to try and actually pack in some flavour. 552 00:23:48,400 --> 00:23:49,960 So I'm actually going to get a marinade on it. 553 00:23:49,960 --> 00:23:52,920 I'll probably use some of these, like, miso, ginger, 554 00:23:52,920 --> 00:23:54,320 a little bit of sugar. 555 00:23:54,320 --> 00:23:55,320 Ah! 556 00:23:55,320 --> 00:23:57,480 I'm in with a little bit of the anchovy sauce, 557 00:23:57,480 --> 00:24:00,120 I'm in with chopping up some really tasty anchovies. 558 00:24:00,120 --> 00:24:01,520 It is like a massive mystery box, 559 00:24:01,520 --> 00:24:04,600 and I've got to just try to use the best out of my ingredients. 560 00:24:04,600 --> 00:24:06,680 Hopefully, it will help tenderise it, too. 561 00:24:06,680 --> 00:24:09,320 Ugh, it's gonna be good, isn't it? Yeah, of course it is. 562 00:24:09,320 --> 00:24:11,920 And then what I'm going to do is dust it in flour, crispy-fry, 563 00:24:11,920 --> 00:24:13,120 and hopefully that will add, like, 564 00:24:13,120 --> 00:24:15,200 an awesome textural component to my dish. 565 00:24:16,560 --> 00:24:19,040 It's my turn to cook next. 566 00:24:19,040 --> 00:24:22,440 My brain is just grinding away like cogs, 567 00:24:22,440 --> 00:24:25,040 trying to figure out how I'm going to prepare everything. 568 00:24:25,040 --> 00:24:26,640 Oh, boy. 569 00:24:26,640 --> 00:24:28,200 You've got it, Jules. 570 00:24:28,200 --> 00:24:31,200 I've got lamb, night shades and vinegar. 571 00:24:31,200 --> 00:24:34,920 For me, eggplant and lamb are kind of a natural mix. 572 00:24:34,920 --> 00:24:37,160 There's a lot of that in Middle Eastern cookery. 573 00:24:37,160 --> 00:24:39,400 However, there's no garlic, there's no cumin, 574 00:24:39,400 --> 00:24:43,520 there's not a lot of the ingredients you would use to lift those dishes. 575 00:24:43,520 --> 00:24:47,080 Alright, Julie, your 75 minutes starts now. 576 00:24:47,080 --> 00:24:51,040 (CHEERING) 577 00:24:54,600 --> 00:24:58,240 So what I'm gonna have to do is take the ingredients that I DO have 578 00:24:58,240 --> 00:25:00,560 and make them as tasty as I can. 579 00:25:00,560 --> 00:25:04,800 So I'm going to make a lamb rack with smoked eggplant puree 580 00:25:04,800 --> 00:25:08,560 and a cooked salad of capsicum, chilli and tomato. 581 00:25:09,880 --> 00:25:11,800 Competitive me is coming out to play. 582 00:25:11,800 --> 00:25:15,120 I just want to see what I can... what I can achieve here. 583 00:25:15,120 --> 00:25:17,720 I'm up against some amazing cooks, 584 00:25:17,720 --> 00:25:20,800 and this dish can't just be pedestrian. 585 00:25:22,960 --> 00:25:26,000 I'm pretty happy with my ingredients. I love lamb. 586 00:25:26,000 --> 00:25:28,920 It's become like gold these days. 587 00:25:28,920 --> 00:25:31,440 It's expensive to buy, so we don't use it all that often, 588 00:25:31,440 --> 00:25:33,320 but it's delicious. 589 00:25:33,320 --> 00:25:35,000 So I'm pretty happy. 590 00:25:35,000 --> 00:25:37,760 So, my idea for the lamb to impart flavour 591 00:25:37,760 --> 00:25:40,800 is to use smoke as an ingredient. 592 00:25:40,800 --> 00:25:44,320 I want that pin. I want that pin. I want it bad. 593 00:25:44,320 --> 00:25:47,760 Come on, Julie Goodwin. Good work on the lamb. 594 00:25:47,760 --> 00:25:50,440 So the lamb is going to go onto the hibachi, 595 00:25:50,440 --> 00:25:52,800 and then I'll finish that off in the oven. 596 00:25:52,800 --> 00:25:56,360 I decide to smoke some beautiful little vine tomatoes, 597 00:25:56,360 --> 00:25:58,520 so I make a smoker in a wok. 598 00:25:58,520 --> 00:26:02,320 I chuck a little bit of sugar in there and some eggplant skins 599 00:26:02,320 --> 00:26:05,760 because that actually gets the smoke process happening. 600 00:26:05,760 --> 00:26:07,080 Julie Goodwin. 601 00:26:09,480 --> 00:26:11,040 I think it feels, like, quite under control. 602 00:26:11,040 --> 00:26:13,240 Yeah, same. 603 00:26:13,240 --> 00:26:14,880 You look really worried. 604 00:26:16,560 --> 00:26:18,520 I didn't hear you. (LAUGHS) 605 00:26:18,520 --> 00:26:21,560 I thought you said, "I think you look like quite a little troll." 606 00:26:21,560 --> 00:26:23,800 So... (LAUGHS) 607 00:26:23,800 --> 00:26:27,400 You know, you don't expect to be called a troll to your face. 608 00:26:27,400 --> 00:26:30,160 No, I said you look really under control. 609 00:26:30,160 --> 00:26:31,800 That's a much nicer thing to say. 610 00:26:31,800 --> 00:26:35,760 I think you look under control, but your face looks worried. 611 00:26:35,760 --> 00:26:38,640 He just thinks I'm under control. Oh, that's OK. 612 00:26:38,640 --> 00:26:41,120 Yeah, before I say anything else wrong, I'm just going to leave. 613 00:26:41,120 --> 00:26:42,400 Yeah, come on. 614 00:26:43,760 --> 00:26:46,840 BILLIE: Wait. 15 minutes? Is that right? 615 00:26:46,840 --> 00:26:48,960 Yeah. It's getting close. 616 00:26:48,960 --> 00:26:50,880 I really want this pin today. 617 00:26:50,880 --> 00:26:54,360 So my strategy was to just get those eggs 618 00:26:54,360 --> 00:26:57,320 because I can go sweet or savoury with them. 619 00:26:57,320 --> 00:26:59,360 What are you going to do? A dessert. 620 00:26:59,360 --> 00:27:03,280 But because I bid so much on these eggs, 621 00:27:03,280 --> 00:27:05,120 time is pretty tight. 622 00:27:05,120 --> 00:27:08,560 Like, a passionfruit saffron parfait. 623 00:27:08,560 --> 00:27:09,800 I like it. 624 00:27:09,800 --> 00:27:11,960 40 minutes will just go like that in this kitchen. 625 00:27:11,960 --> 00:27:13,960 And this parfait, 626 00:27:13,960 --> 00:27:17,280 it will need 20 minutes in the blast chiller for it to set. 627 00:27:17,280 --> 00:27:20,160 So...I gotta move. 628 00:27:20,160 --> 00:27:22,800 Oh, my God, this is awful. 629 00:27:22,800 --> 00:27:24,840 ALDO: Go, Jules. TOMMY: Go, Julie. 630 00:27:26,160 --> 00:27:28,560 Oh, yeah, I'm starting to feel sick. 631 00:27:28,560 --> 00:27:30,160 (DANIEL LAUGHS) 632 00:27:34,520 --> 00:27:36,680 MINDY: The tripe is in, it's sizzling away. 633 00:27:36,680 --> 00:27:38,680 But what does it taste like? 634 00:27:38,680 --> 00:27:40,280 It's... Yeah. 635 00:27:42,960 --> 00:27:46,640 It's got a crunch. Like calamari. 636 00:27:46,640 --> 00:27:48,680 Like, it's not too bad. 637 00:27:48,680 --> 00:27:50,600 Seriously, if I got served that, 638 00:27:50,600 --> 00:27:52,320 I would actually think it was calamari. 639 00:27:52,320 --> 00:27:56,520 Kinda weirdly tastes like calamari, which really, like, bends my brain. 640 00:27:56,520 --> 00:27:58,320 It's actually tasting pretty good. 641 00:27:58,320 --> 00:28:01,400 I'm actually surprised how cool it is. Here, Dan, go. 642 00:28:03,800 --> 00:28:06,360 I bet your mother fed you that and called it calamari. 643 00:28:07,480 --> 00:28:09,280 That's...that's delicious. 644 00:28:09,280 --> 00:28:11,760 Oh, sorry, that's disgusting, Mindy. 645 00:28:11,760 --> 00:28:15,160 The celeriac is gorgeous. The broth is amazing. 646 00:28:15,160 --> 00:28:18,440 The tripe, if I can get that right, hopefully my dish will come together. 647 00:28:21,520 --> 00:28:23,920 Interesting couple of cooks going on here. 648 00:28:23,920 --> 00:28:26,360 Mindy's tripe, I think she's doing a great job. 649 00:28:26,360 --> 00:28:28,600 She's marinated it, she's going to fry over the top. 650 00:28:28,600 --> 00:28:32,320 But celeriac looks like it's going to be the main...the main event. 651 00:28:32,320 --> 00:28:34,320 Yeah. She's talking about a broth as well. 652 00:28:34,320 --> 00:28:37,240 I'm having difficulty understanding what the dish is. 653 00:28:37,240 --> 00:28:39,320 If it's a soup or it's a... Do you know what I mean? 654 00:28:39,320 --> 00:28:41,880 Yeah, I think it's going to be interesting to see how the dish comes together. 655 00:28:41,880 --> 00:28:44,360 Next bench - Julie. Julie. 656 00:28:44,360 --> 00:28:46,600 Middle-Eastern-kinda-vibe dish. Yeah, Middle Eastern. 657 00:28:46,600 --> 00:28:48,160 She's missing the spice. 658 00:28:48,160 --> 00:28:50,360 Yeah, she doesn't have garlic, she doesn't have cumin. 659 00:28:50,360 --> 00:28:53,280 She's kind of got those more classic ingredients. 660 00:28:53,280 --> 00:28:57,680 Her mission now is to really make them shine and take it up a notch. 661 00:28:57,680 --> 00:28:59,880 Daniel, he's a dark horse. 662 00:28:59,880 --> 00:29:02,720 Yeah, he's got the bugs, which he spent a lot of time for. 663 00:29:02,720 --> 00:29:06,680 But I think he just needs to focus on making sure he's got a good idea. 664 00:29:06,680 --> 00:29:09,520 And, like, right now, he's there ticking away, 665 00:29:09,520 --> 00:29:11,160 going, "OK, this is what I'm going to do with this, 666 00:29:11,160 --> 00:29:12,600 "this is what I'm going to do with this," 667 00:29:12,600 --> 00:29:13,960 and that is underrated. 668 00:29:13,960 --> 00:29:18,880 He's going to have to have planned, because he's only got 30 minutes. 669 00:29:18,880 --> 00:29:20,640 Billie, dessert. Are we gonna see a dessert from her? 670 00:29:20,640 --> 00:29:23,240 I think so. She's had some bangers 671 00:29:23,240 --> 00:29:26,880 when it comes to, like, putting spices into desserts. 672 00:29:26,880 --> 00:29:30,320 Flipside of that is she's only got 40 minutes to execute it. 673 00:29:30,320 --> 00:29:33,160 So can she hustle, hustle and get the dish 674 00:29:33,160 --> 00:29:36,400 that she probably would normally take an hour to cook? 675 00:29:36,400 --> 00:29:39,240 I think, if anyone's got a 40-minute dessert up their sleeve, 676 00:29:39,240 --> 00:29:40,600 it's probably Billie. 677 00:29:41,920 --> 00:29:43,640 Let's see. 678 00:29:43,640 --> 00:29:45,920 Billie, your 40 minutes starts now. 679 00:29:45,920 --> 00:29:49,000 Go, Billie! (CHEERING) 680 00:29:49,000 --> 00:29:52,200 BILLIE: The first thing I need to do is get this parfait into the freezer. 681 00:29:52,200 --> 00:29:53,800 ALDO: Go, Billie! 682 00:29:53,800 --> 00:29:56,760 Because it needs plenty of time to set. 683 00:29:58,600 --> 00:30:02,160 I whisk up some eggs and sugar and some whipped cream 684 00:30:02,160 --> 00:30:05,840 and infuse some saffron into some passionfruit juice. 685 00:30:05,840 --> 00:30:07,840 Combine all of those things together. 686 00:30:07,840 --> 00:30:09,200 Go, Billie! Come on! 687 00:30:11,960 --> 00:30:15,440 Time is going so, so fast. 688 00:30:15,440 --> 00:30:17,000 Billie. Hi. 689 00:30:17,000 --> 00:30:18,920 How are you doing? Oh, a bit rushed. 690 00:30:18,920 --> 00:30:20,680 You spent 80 minutes, you got 40 minutes left. 691 00:30:20,680 --> 00:30:22,960 Yeah, I know. I'm sorta kicking myself for that. What are you making? 692 00:30:22,960 --> 00:30:26,360 But I'm doing a passionfruit saffron parfait. 693 00:30:26,360 --> 00:30:29,200 I just want to get the parfait in the freezer, that's the first job, 694 00:30:29,200 --> 00:30:31,240 and then I'll work out what the hell I'm going to do. 695 00:30:31,240 --> 00:30:32,600 Sorry. OK. 696 00:30:32,600 --> 00:30:34,960 You've been waiting to go for a fair while. 697 00:30:34,960 --> 00:30:38,160 I would have thought you would have had a very clear dish. 698 00:30:38,160 --> 00:30:42,360 Well, it's just how it all comes together, I guess. I wanna... 699 00:30:42,360 --> 00:30:44,680 Thank you. Want to, um... 700 00:30:46,200 --> 00:30:47,320 Oh. 701 00:30:47,320 --> 00:30:49,880 I don't have time to chat right now. 702 00:30:49,880 --> 00:30:51,960 They're just chatting too much. 703 00:30:51,960 --> 00:30:54,520 I'm in a state! I haven't got much time left. 704 00:30:54,520 --> 00:30:57,280 You can go now, that's fine. Billie's in a flap. 705 00:30:57,280 --> 00:30:59,440 We still don't even know what you're cooking! 706 00:30:59,440 --> 00:31:00,920 That's our job! (MIXER WHIRRS) 707 00:31:00,920 --> 00:31:02,400 Oh, no! Leave that. Ah! 708 00:31:02,400 --> 00:31:04,960 I know my job, number one, 709 00:31:04,960 --> 00:31:07,640 is to get this parfait into the freezer. 710 00:31:07,640 --> 00:31:09,240 OK, thank you. Bye. 711 00:31:09,240 --> 00:31:11,160 ALDO: Thanks. Bye. Walk away. 712 00:31:11,160 --> 00:31:13,040 (LAUGHS) 713 00:31:13,040 --> 00:31:15,040 I have to hustle today. 714 00:31:15,040 --> 00:31:18,800 I'm hoping setting it in a mould will speed up the freezing process. 715 00:31:18,800 --> 00:31:21,680 I really need this parfait to be set. 716 00:31:21,680 --> 00:31:25,080 If it's not, then it's just going to be a puddle on the plate 717 00:31:25,080 --> 00:31:28,360 and any chance of that immunity pin will be out the window. 718 00:31:35,720 --> 00:31:39,120 MINDY: Bloody hell, Dan. When are you cooking, mate? 719 00:31:39,120 --> 00:31:40,640 In about three minutes. 720 00:31:40,640 --> 00:31:42,880 I'm still waiting for my turn to start. 721 00:31:42,880 --> 00:31:45,880 I've spent way too much time on those bloody bugs. 722 00:31:45,880 --> 00:31:47,400 (LAUGHS) 723 00:31:47,400 --> 00:31:48,960 Bring it on. Stitch-up if I've ever known one. 724 00:31:48,960 --> 00:31:50,840 He's got plenty to work with. He'll be fine. 725 00:31:50,840 --> 00:31:53,280 I'll tell you what, Mindy, it's really been bugging me. 726 00:31:53,280 --> 00:31:55,080 (LAUGHS) 727 00:31:55,080 --> 00:31:57,040 I've got 30 minutes. That's all I've got. 728 00:31:57,040 --> 00:32:00,280 So I just have to commit to managing every second of the cook 729 00:32:00,280 --> 00:32:02,480 so that I don't waste time on anything. 730 00:32:02,480 --> 00:32:04,760 TOMMY: You've got everything sorted out in your mind? 731 00:32:04,760 --> 00:32:05,760 Yeah, I think so. 732 00:32:05,760 --> 00:32:08,320 I've been thinking about everything that I can possibly do 733 00:32:08,320 --> 00:32:12,040 to add more flavour to the bug in the quickest, easiest way possible. 734 00:32:12,040 --> 00:32:13,360 ANDY: Daniel, mate, you're up. 735 00:32:13,360 --> 00:32:16,520 Which means, everyone, you've got 30 minutes to go! 736 00:32:16,520 --> 00:32:18,520 (CHEERING FROM THE GANTRY) 737 00:32:18,520 --> 00:32:20,720 Go Daniel! Come on! 30 minutes, mate! 738 00:32:20,720 --> 00:32:24,240 I seem to do a little bit better in these sort of time crunch challenges. 739 00:32:24,240 --> 00:32:26,480 You know, less time, just let the sort of ingredients shine 740 00:32:26,480 --> 00:32:27,480 as best they can. 741 00:32:27,480 --> 00:32:30,840 So I'm going to fire-roast the bugs with some butter. 742 00:32:30,840 --> 00:32:32,920 I'm going to char off some onions, 743 00:32:32,920 --> 00:32:36,120 and I'm going to also have a chimichurri sauce as well. 744 00:32:36,120 --> 00:32:38,600 Yeah, if I can just sort of stay cool, then I reckon I... 745 00:32:38,600 --> 00:32:40,640 ..don't see why I won't have a crack at it, you know? 746 00:32:43,440 --> 00:32:46,080 BILLIE: Now that the parfait's in the blast chiller, 747 00:32:46,080 --> 00:32:49,320 I feel a huge sense of relief. 748 00:32:49,320 --> 00:32:52,600 But I can't just serve the parfait just on its own. 749 00:32:52,600 --> 00:32:55,280 I need to put up a complete dish. 750 00:32:55,280 --> 00:32:56,600 Passionfruit. 751 00:32:56,600 --> 00:32:58,760 I've got a few different things going around in my head. 752 00:32:58,760 --> 00:33:00,600 I can see passionfruit, green mango. 753 00:33:00,600 --> 00:33:03,840 So I'm thinking a passionfruit green mango syrup 754 00:33:03,840 --> 00:33:06,800 and a lime passionfruit crumble. 755 00:33:08,520 --> 00:33:12,560 I can see pineapple in that basket as well, so I'm just tasting a lot 756 00:33:12,560 --> 00:33:16,200 and working out what I need to balance this dish. 757 00:33:16,200 --> 00:33:17,800 Oh, yum. 758 00:33:17,800 --> 00:33:18,800 Brilliant. 759 00:33:20,760 --> 00:33:25,400 I want this dessert to be really textural but also really flavourful. 760 00:33:25,400 --> 00:33:29,040 So I have an idea on how to use the pineapple. 761 00:33:29,040 --> 00:33:32,800 I'm going to char some pineapple on the hibachi 762 00:33:32,800 --> 00:33:35,800 and sort of glazing it with the passionfruit syrup 763 00:33:35,800 --> 00:33:37,280 that I'm making as well. 764 00:33:37,280 --> 00:33:40,800 But now I've got quite a few things going on the fly here, 765 00:33:40,800 --> 00:33:44,560 and it's really dawning on me that I don't have a lot of time. 766 00:33:45,920 --> 00:33:47,640 ALVIN: 25 minutes, Billie. 767 00:33:47,640 --> 00:33:49,120 25 minutes. 768 00:33:49,120 --> 00:33:51,760 They're all such an integral part of this dish. 769 00:33:51,760 --> 00:33:57,400 And if I don't get them all done, then there's no chance of that pin. 770 00:33:57,400 --> 00:34:00,840 Hopefully, I've got enough time to actually do it. 771 00:34:00,840 --> 00:34:02,440 Are you going to go or what? 772 00:34:05,120 --> 00:34:07,400 My lamb rack is in the oven. 773 00:34:07,400 --> 00:34:09,600 I've got my red sauce done, 774 00:34:09,600 --> 00:34:11,120 which I absolutely love. 775 00:34:11,120 --> 00:34:13,600 The tomatoes are very slightly smoked. 776 00:34:13,600 --> 00:34:14,600 Ooh! 777 00:34:14,600 --> 00:34:17,880 The capsicum tastes charred and sweet and juicy. 778 00:34:17,880 --> 00:34:21,440 So at this stage I go back to the eggplant puree. 779 00:34:25,280 --> 00:34:27,920 Problem is, it doesn't taste amazing. 780 00:34:29,360 --> 00:34:30,440 Julie. Yes. 781 00:34:30,440 --> 00:34:31,760 How we travelling? 782 00:34:31,760 --> 00:34:35,480 I've got probably only a couple more minutes until I can get my lamb out. 783 00:34:35,480 --> 00:34:37,280 Yep. So these eggplants, I'm looking at these. 784 00:34:37,280 --> 00:34:38,720 Is there no puree anymore? 785 00:34:38,720 --> 00:34:43,520 There is a puree, but yeah, that'll be...that won't be a major thing 786 00:34:43,520 --> 00:34:44,680 on the plate, I don't think. 787 00:34:46,640 --> 00:34:47,640 OK. 788 00:34:49,280 --> 00:34:51,560 The last badge. Do you know what I mean? 789 00:34:51,560 --> 00:34:53,840 So how do you amp that up? 790 00:34:53,840 --> 00:34:55,920 Yeah. What can I do to that or add to it 791 00:34:55,920 --> 00:34:59,160 or play around with it to make it one notch better? 792 00:34:59,160 --> 00:35:01,080 And I think you've got time to do it, Julie, too. 793 00:35:01,080 --> 00:35:02,640 Yep. Alright. 794 00:35:02,640 --> 00:35:06,480 The problem that I have is a smoked eggplant puree, 795 00:35:06,480 --> 00:35:07,880 it's inspired by baba ganoush. 796 00:35:07,880 --> 00:35:10,080 But in baba ganoush you have lemon juice, you have garlic 797 00:35:10,080 --> 00:35:12,400 and you have tahini, which is sesame paste. 798 00:35:12,400 --> 00:35:14,760 But I don't have all those ingredients. 799 00:35:14,760 --> 00:35:17,520 So I think, instead of that creamy sesame paste, 800 00:35:17,520 --> 00:35:19,120 I'm going to put in some lamb fat. 801 00:35:20,400 --> 00:35:22,520 I'm just trying to use the ingredients that I've got 802 00:35:22,520 --> 00:35:25,920 in as many sort of tasty ways as I can. 803 00:35:25,920 --> 00:35:29,960 So I just put some of the offcuts of my lamb rack into a pan, 804 00:35:29,960 --> 00:35:33,120 put it on heat, and let that fat render out. 805 00:35:34,160 --> 00:35:36,680 I want this immunity pin so badly. 806 00:35:36,680 --> 00:35:40,040 So, hopefully...hopefully, it'll be good food. 807 00:35:40,040 --> 00:35:43,160 Go, Julie! Whoo! Go, Jules! 808 00:35:43,160 --> 00:35:44,320 Go, Mindy! 809 00:35:44,320 --> 00:35:47,440 MINDY: Thank you, Aldo. (LAUGHS) I am, babe. 810 00:35:47,440 --> 00:35:50,040 So good, Mindy. Looks beautiful. 811 00:35:50,040 --> 00:35:52,600 I feel like I'm finally getting on top of things. 812 00:35:52,600 --> 00:35:54,680 Tripe done! 813 00:35:55,640 --> 00:35:58,560 My celeriac steaks are caramelising on the hibachi. 814 00:35:58,560 --> 00:36:00,080 That's a good one, there. 815 00:36:00,080 --> 00:36:02,360 The broth - it is funky, it is layered. 816 00:36:02,360 --> 00:36:04,640 It's so complex in flavours. 817 00:36:04,640 --> 00:36:07,640 But I need to know how I'm going to make all of this work. 818 00:36:07,640 --> 00:36:09,960 You know what I mean? Like, I'm dealing with these weird ingredients. 819 00:36:09,960 --> 00:36:12,080 Gotta figure out how to really pull this dish together. 820 00:36:12,080 --> 00:36:15,240 And at the moment, I don't really know what it looks like at the end. 821 00:36:17,320 --> 00:36:18,560 ALDO: Come on, mate. Come on. 822 00:36:18,560 --> 00:36:21,200 Yeah, I'm gonna glaze it on the... on them as they're going. 823 00:36:21,200 --> 00:36:23,160 I've got just over 15 minutes 824 00:36:23,160 --> 00:36:26,600 and the only thing I've really gotten done is my onion glaze. 825 00:36:27,760 --> 00:36:28,760 Mmm! 826 00:36:29,760 --> 00:36:30,760 MONTANA: Like it? 827 00:36:30,760 --> 00:36:32,760 Yeah, it's not bad. 828 00:36:32,760 --> 00:36:34,000 My bugs, they're raw, 829 00:36:34,000 --> 00:36:35,880 they haven't started cooking. 830 00:36:35,880 --> 00:36:37,440 TOMMY: Hey, hey, hey, hey! 831 00:36:38,800 --> 00:36:40,240 I haven't even started my sauce, 832 00:36:40,240 --> 00:36:43,000 nor have I decided what herbs to use in that sauce. 833 00:36:44,440 --> 00:36:45,440 I'm running out of time. 834 00:36:45,440 --> 00:36:48,280 I just need to gun it because the clock is ticking 835 00:36:48,280 --> 00:36:50,000 and it's breathing down my neck. 836 00:36:50,000 --> 00:36:52,440 Keep going, Dan. You're doing well, brother. 837 00:36:52,440 --> 00:36:54,600 I don't have time to think, Tommy. Yeah. Yeah. 838 00:36:54,600 --> 00:36:56,240 I can't hear what you're saying, man. 839 00:36:56,240 --> 00:37:02,120 So I throw the bugs on the hibachi and get a start on my green sauce. 840 00:37:02,120 --> 00:37:04,280 I'm going to use, like, the Vietnamese mint coriander, 841 00:37:04,280 --> 00:37:07,560 a green onion as well, which will work really nice with the bug. 842 00:37:08,840 --> 00:37:09,840 ALDO: Oh, my God. 843 00:37:09,840 --> 00:37:10,840 What's burning? 844 00:37:10,840 --> 00:37:11,880 Oh, my Lord. 845 00:37:12,880 --> 00:37:15,800 I look up and it's like, "Oh, God." 846 00:37:15,800 --> 00:37:17,480 There's just so much smoke. 847 00:37:17,480 --> 00:37:20,120 Oh, I'm going blind from the smoke. (COUGHS) 848 00:37:20,120 --> 00:37:22,800 I've put too much butter in the heads of these bugs. 849 00:37:22,800 --> 00:37:24,040 So that's all melting 850 00:37:24,040 --> 00:37:25,960 and then it's just starting grease fires. 851 00:37:25,960 --> 00:37:27,520 Come on, Dan. Come on, bro. 852 00:37:27,520 --> 00:37:28,720 Keep pushing, mate. 853 00:37:28,720 --> 00:37:29,960 Oh, bloody hell. 854 00:37:29,960 --> 00:37:32,600 Like, I just don't have time to think about this. 855 00:37:32,600 --> 00:37:35,120 If that acrid smoke gets in the meat, it ruins it. 856 00:37:35,120 --> 00:37:39,480 It'll just destroy the flavour, and it'll just be unedible. 857 00:37:40,640 --> 00:37:43,720 Oh, God, like, I've shot myself in the foot so hard. 858 00:37:49,720 --> 00:37:52,560 Missed an episode of MasterChef? 859 00:37:52,560 --> 00:37:55,880 enjoy another serving, or savour past seasons, at: 860 00:38:01,440 --> 00:38:04,720 This whole challenge today has been about time, 861 00:38:04,720 --> 00:38:06,840 and you've only got five minutes to go. 862 00:38:06,840 --> 00:38:09,120 (CHEERING FROM THE GANTRY) 863 00:38:17,560 --> 00:38:19,600 BILLIE: There's only a few minutes left, 864 00:38:19,600 --> 00:38:22,560 and I have to check this parfait to see if it's set. 865 00:38:27,920 --> 00:38:30,840 TOMMY: Ohhhh! So good. Yes, Billie. 866 00:38:30,840 --> 00:38:32,080 It's set. 867 00:38:32,080 --> 00:38:33,760 Yes. 868 00:38:33,760 --> 00:38:35,400 OK. Very relieved. 869 00:38:35,400 --> 00:38:36,880 Ah! 870 00:38:36,880 --> 00:38:40,040 I just need to take the centre of the parfait out 871 00:38:40,040 --> 00:38:42,640 and put the passionfruit syrup inside. 872 00:38:42,640 --> 00:38:44,200 ALDO: Go, Billie. Come on. 873 00:38:44,200 --> 00:38:48,080 I'm really stoked, and I'm just glad I stuck with the eggs. 874 00:38:50,280 --> 00:38:52,040 (EXHALES SLOWLY) 875 00:38:52,040 --> 00:38:56,000 So, my lamb's resting and I taste my eggplant puree. 876 00:38:56,000 --> 00:38:58,720 It is still not right. 877 00:38:58,720 --> 00:39:00,280 Is it salt that it needs? 878 00:39:00,280 --> 00:39:01,480 Is it acid that it needs? 879 00:39:01,480 --> 00:39:04,320 Is it, I don't know, fairy dust? 880 00:39:04,320 --> 00:39:07,320 I am taking the judges' advice to put as much flavour into everything 881 00:39:07,320 --> 00:39:08,920 as I possibly can. 882 00:39:08,920 --> 00:39:10,880 What it needs is a bit more acid, 883 00:39:10,880 --> 00:39:14,120 so I decide to put into it a beautiful plum vinegar. 884 00:39:14,120 --> 00:39:18,920 And there is a magic point where it goes from being "ehh" 885 00:39:18,920 --> 00:39:20,760 to being... 886 00:39:20,760 --> 00:39:21,880 .."aha!" 887 00:39:21,880 --> 00:39:23,880 That's what the judges want. 888 00:39:25,080 --> 00:39:27,520 We can't wait to taste all your dishes. 889 00:39:27,520 --> 00:39:29,080 You've only got one minute to go. 890 00:39:29,080 --> 00:39:32,000 (CHEERING FROM THE GANTRY) 891 00:39:34,520 --> 00:39:36,640 MINDY: I really hope I can wow the judges 892 00:39:36,640 --> 00:39:39,080 cooking something as funky as tripe. 893 00:39:39,080 --> 00:39:41,720 The four of us are in for the last immunity pin of the season. 894 00:39:41,720 --> 00:39:43,760 I would love it to be me. 895 00:39:43,760 --> 00:39:46,120 DANIEL: I've got my green sauce done, 896 00:39:46,120 --> 00:39:48,320 and now I'm worried about the cook on my bugs. 897 00:39:48,320 --> 00:39:50,040 (CLICKS TONGS) 898 00:39:50,040 --> 00:39:53,320 The heat hasn't been consistent through these bugs at all. 899 00:39:53,320 --> 00:39:55,760 This is the last chance you've got! 900 00:39:55,760 --> 00:39:56,760 Agghh! 901 00:39:56,760 --> 00:39:57,880 Get your sauce, Dan! 902 00:39:57,880 --> 00:39:58,960 But it's too late now. 903 00:39:58,960 --> 00:40:00,000 I don't have time. 904 00:40:00,000 --> 00:40:01,240 I have to plate up. 905 00:40:01,240 --> 00:40:02,360 Ten! 906 00:40:02,360 --> 00:40:03,440 ALL: Nine! 907 00:40:03,440 --> 00:40:05,560 Eight! Seven! 908 00:40:05,560 --> 00:40:07,440 Six! Five! 909 00:40:07,440 --> 00:40:09,520 Four! Three! 910 00:40:09,520 --> 00:40:11,360 Two! One! 911 00:40:11,360 --> 00:40:13,360 That's it! (CHEERING) 912 00:40:29,680 --> 00:40:32,600 ANDY: Well, we hit you with another MasterChef classic, 913 00:40:32,600 --> 00:40:34,760 the old time auction. 914 00:40:34,760 --> 00:40:37,040 And a lot to play for - 915 00:40:37,040 --> 00:40:38,680 the last pin of the season. 916 00:40:39,680 --> 00:40:41,720 Let's see how you went. 917 00:40:41,720 --> 00:40:45,000 The first dish we'd like to taste is yours, 918 00:40:45,000 --> 00:40:46,240 Billie! 919 00:40:46,240 --> 00:40:47,520 ALDO: Go, Billie! 920 00:40:59,640 --> 00:41:02,280 Billie, what are you going to call this one? 921 00:41:02,280 --> 00:41:06,520 This is passionfruit parfait, pineapple and saffron. 922 00:41:31,920 --> 00:41:33,520 Two things annoy me. 923 00:41:35,400 --> 00:41:39,560 The fact that you did that in 40 minutes was one thing. 924 00:41:39,560 --> 00:41:42,440 And the fact that when we came around, you didn't even know, 925 00:41:42,440 --> 00:41:45,760 with, like, 30... What? 30 minutes to go. 926 00:41:45,760 --> 00:41:49,120 I don't know how you get to, like, such a complete dish 927 00:41:49,120 --> 00:41:52,160 with balance, flavour and texture. 928 00:41:52,160 --> 00:41:54,480 I couldn't do that in 40 minutes. Could you do that in 40 minutes? 929 00:41:54,480 --> 00:41:56,000 I'd be pushed. 930 00:41:56,000 --> 00:41:57,000 (LAUGHTER) I would be pushed. 931 00:41:57,000 --> 00:41:58,200 Yeah. 932 00:41:58,200 --> 00:41:59,560 It's just stunning. 933 00:42:01,800 --> 00:42:03,560 Looks a million dollars. 934 00:42:03,560 --> 00:42:06,280 The texture of the parfait itself was magic. 935 00:42:06,280 --> 00:42:09,200 Some sweetness coming through from the pineapple, 936 00:42:09,200 --> 00:42:11,200 then the char gives it bitterness. 937 00:42:11,200 --> 00:42:12,920 This is how great dishes are made. 938 00:42:12,920 --> 00:42:15,120 They are layered in flavour. 939 00:42:15,120 --> 00:42:16,560 And you've done exactly that. 940 00:42:16,560 --> 00:42:17,920 Absolutely stunning. 941 00:42:17,920 --> 00:42:19,720 Thanks. 942 00:42:19,720 --> 00:42:20,920 You can go away now. 943 00:42:20,920 --> 00:42:22,560 (LAUGHTER) 944 00:42:23,600 --> 00:42:25,240 ALDO: Well done, Billie! 945 00:42:25,240 --> 00:42:27,760 Oh, my God! 946 00:42:32,520 --> 00:42:33,760 Oh! God. 947 00:42:36,480 --> 00:42:38,640 Next up, down the front, Mindy. 948 00:42:40,800 --> 00:42:42,320 Go, Mindy! 949 00:42:47,560 --> 00:42:49,160 Sauce. Sauce. 950 00:42:49,160 --> 00:42:50,960 Broth it up. Sauce it up. 951 00:42:54,960 --> 00:42:56,080 Mindy, what'd you cook? 952 00:42:56,080 --> 00:42:59,120 I made a seaweed glaze celeriac steak, 953 00:42:59,120 --> 00:43:01,720 root vegetable miso broth 954 00:43:01,720 --> 00:43:03,720 and some crispy tripe. 955 00:43:04,720 --> 00:43:06,680 Never thought you'd ever say that, did ya? 956 00:43:06,680 --> 00:43:08,400 I probably never will again. 957 00:43:08,400 --> 00:43:10,240 (LAUGHS) 958 00:43:28,840 --> 00:43:32,680 Mindy. Pretty solid effort with the flavour of everything. 959 00:43:32,680 --> 00:43:36,880 Slow-cooking that celeriac like you did, getting all this char on it, 960 00:43:36,880 --> 00:43:40,080 the loading it with butter - huge tick. 961 00:43:40,080 --> 00:43:42,840 The tripe - you got there in the end, which is great. 962 00:43:42,840 --> 00:43:45,320 It is crispy and the texture is really lovely 963 00:43:45,320 --> 00:43:47,720 and I think it's really well done, 964 00:43:47,720 --> 00:43:49,840 but it just lacks cohesion. 965 00:43:51,360 --> 00:43:53,040 I'm with Andy. 966 00:43:53,040 --> 00:43:55,680 My brain's going, "What is it about? 967 00:43:55,680 --> 00:43:57,520 "Is it about the broth or is about the celeriac?" 968 00:43:57,520 --> 00:43:58,520 Yeah. 969 00:43:58,520 --> 00:44:00,840 Yeah but the crispy tripe was fantastic. 970 00:44:00,840 --> 00:44:03,840 So your only trouble here is not flavour. 971 00:44:03,840 --> 00:44:05,120 It's just, what is it? Yeah. 972 00:44:05,120 --> 00:44:06,560 You know, it's hard to work out. 973 00:44:06,560 --> 00:44:08,560 Nice one, Mindy. Thanks, guys. It was fun. I had fun. 974 00:44:10,480 --> 00:44:11,680 It was fun. 975 00:44:15,560 --> 00:44:17,520 Next up, Daniel! 976 00:44:17,520 --> 00:44:18,520 ALDO: Go, Dan! 977 00:44:22,680 --> 00:44:23,880 Go, Dan. Come on. 978 00:44:24,920 --> 00:44:26,080 Whoo! 979 00:44:30,520 --> 00:44:32,160 Daniel, what have you made? 980 00:44:32,160 --> 00:44:37,000 I made grilled bugs with an onion glaze and a green herb sauce. 981 00:44:38,040 --> 00:44:40,360 You had the least amount of time in the actual cook - 982 00:44:40,360 --> 00:44:41,960 30 minutes, just. 983 00:44:41,960 --> 00:44:44,640 Do you reckon you spent your time wisely in hindsight? 984 00:44:44,640 --> 00:44:45,960 In the auction? 985 00:44:47,440 --> 00:44:49,720 Oh, no. Like, I screwed up hard in the auction. 986 00:44:49,720 --> 00:44:51,560 (LAUGHTER) 987 00:45:04,960 --> 00:45:06,040 This one's better. 988 00:45:06,040 --> 00:45:07,080 Might be a bit over, though. 989 00:45:12,120 --> 00:45:17,360 I think inconsistency is probably one of your biggest issues. 990 00:45:19,400 --> 00:45:20,680 Um... 991 00:45:20,680 --> 00:45:23,240 I think you should have taken the bug out of the shell. 992 00:45:23,240 --> 00:45:24,360 It would have done two things. 993 00:45:24,360 --> 00:45:27,640 It would have let you cook the bug meat beautifully and evenly. 994 00:45:27,640 --> 00:45:30,400 And you would also have been able to apply that glaze, 995 00:45:30,400 --> 00:45:32,440 and roll it around the hibachi 996 00:45:32,440 --> 00:45:34,640 so as you get that caramelisation. 997 00:45:34,640 --> 00:45:37,720 But really, flavour-wise, you know, there's not much problem. 998 00:45:37,720 --> 00:45:41,640 You could have just got a little bit more by executing it differently. 999 00:45:41,640 --> 00:45:42,640 Yeah. 1000 00:45:42,640 --> 00:45:45,840 I wouldn't really change much, bar what Jock just said. 1001 00:45:45,840 --> 00:45:48,800 I'm impressed with how you got to the concept, to get, like, 1002 00:45:48,800 --> 00:45:52,640 a sweet-and-sour kind of onion glaze, and thinking of going, 1003 00:45:52,640 --> 00:45:56,240 oh, let's explore the fresh, vibrant, bright herbs. 1004 00:45:56,240 --> 00:45:57,840 And that's what I'm really stoked for you about. 1005 00:45:57,840 --> 00:45:59,560 Yeah. Thanks, guys. Cheers. 1006 00:45:59,560 --> 00:46:01,880 (APPLAUSE) 1007 00:46:04,240 --> 00:46:05,800 JULIE: Good feedback in there, Dan. 1008 00:46:06,960 --> 00:46:08,920 Next up, Julie Goodwin. 1009 00:46:08,920 --> 00:46:10,880 ALDO: Go Julie! 1010 00:46:10,880 --> 00:46:12,720 (APPLAUSE) 1011 00:46:22,120 --> 00:46:24,560 Julie, what have you cooked us? 1012 00:46:24,560 --> 00:46:27,840 Lamb with night shades. 1013 00:46:27,840 --> 00:46:31,440 I wanna know, Julie, how much does winning that pin 1014 00:46:31,440 --> 00:46:35,320 at this stage of the competition really mean? 1015 00:46:35,320 --> 00:46:36,320 I... 1016 00:46:39,160 --> 00:46:41,200 I can't even tell you what that would mean. 1017 00:46:43,920 --> 00:46:45,240 Yeah, I just... 1018 00:46:47,120 --> 00:46:49,600 It would just feel like validation. 1019 00:47:23,280 --> 00:47:24,400 Julie. 1020 00:47:26,720 --> 00:47:28,600 You're a clever little shopper, aren't you? 1021 00:47:28,600 --> 00:47:30,040 (LAUGHS) 1022 00:47:30,040 --> 00:47:32,600 You played that so well during the auction, 1023 00:47:32,600 --> 00:47:36,280 and then you backed it up with an amazing dish. 1024 00:47:36,280 --> 00:47:39,280 The eggplant, putting the lamb fat in there, 1025 00:47:39,280 --> 00:47:41,320 that was a win, straightaway. 1026 00:47:41,320 --> 00:47:43,200 The lamb itself, perfectly cooked, 1027 00:47:43,200 --> 00:47:45,960 perfumed with smoke, from when you had it on the hibachi, 1028 00:47:45,960 --> 00:47:49,120 but, really, what made it for me was the smoked tomatoes, 1029 00:47:49,120 --> 00:47:52,280 and the pickled chilli, and the pickled capsicum. 1030 00:47:52,280 --> 00:47:54,200 That brought the whole dish together. 1031 00:47:54,200 --> 00:47:56,320 Julie, honestly, that is a plate of food 1032 00:47:56,320 --> 00:47:58,840 that neither of us could probably have done any better, 1033 00:47:58,840 --> 00:48:00,360 in terms of flavour. 1034 00:48:00,360 --> 00:48:02,960 Well done. Thank you. 1035 00:48:02,960 --> 00:48:04,120 Wow. 1036 00:48:04,120 --> 00:48:05,960 Ditto on how smart this was. 1037 00:48:05,960 --> 00:48:09,760 You know, having something as robust and powerful as eggplant, 1038 00:48:09,760 --> 00:48:12,480 that you can smoke, and then - genius - fold lamb fat through it 1039 00:48:12,480 --> 00:48:13,520 to give it body, 1040 00:48:13,520 --> 00:48:15,880 and then just bringing it home with sweetness, 1041 00:48:15,880 --> 00:48:18,240 in terms of that hot sauce that you did. 1042 00:48:18,240 --> 00:48:20,440 Phwoar, man, that's a good one from you, Jules. 1043 00:48:20,440 --> 00:48:21,800 Thank you. TOMMY: Well done, Julie. 1044 00:48:21,800 --> 00:48:22,920 ALDO: Go, Julie! Thank you. 1045 00:48:22,920 --> 00:48:25,680 (APPLAUSE) 1046 00:48:25,680 --> 00:48:28,600 Getting this feedback, beautiful feedback, 1047 00:48:28,600 --> 00:48:30,560 it takes my breath away. 1048 00:48:32,040 --> 00:48:33,680 Makes me think 1049 00:48:33,680 --> 00:48:35,760 I may be in with a chance for the pin. 1050 00:48:47,800 --> 00:48:51,440 JOCK: Today's challenge proved that time is precious 1051 00:48:51,440 --> 00:48:54,000 and you have to spend it wisely. 1052 00:48:54,000 --> 00:48:56,960 Some of you had time to spare, 1053 00:48:56,960 --> 00:48:59,600 while others were on a very tight budget. 1054 00:49:01,040 --> 00:49:02,800 Regardless of the cost, 1055 00:49:02,800 --> 00:49:06,400 you all managed to bring us something rich in flavour. 1056 00:49:06,400 --> 00:49:10,760 One of you will leave the kitchen with this immunity pin... 1057 00:49:13,120 --> 00:49:14,520 ..on your apron. 1058 00:49:18,920 --> 00:49:21,440 We're looking for the best dish, 1059 00:49:21,440 --> 00:49:23,280 and it came down to two cooks today. 1060 00:49:28,840 --> 00:49:30,000 Billie and Julie. 1061 00:49:31,760 --> 00:49:33,080 Billie, 1062 00:49:33,080 --> 00:49:36,240 you brought us a dish that not only looked a million dollars... 1063 00:49:37,680 --> 00:49:41,240 ..but tasted like a sweet-and-sour smorgasbord 1064 00:49:41,240 --> 00:49:43,120 of saffron, passionfruit, 1065 00:49:43,120 --> 00:49:44,560 and charred pineapple. 1066 00:49:46,320 --> 00:49:49,840 And you did it in just 40 minutes. 1067 00:49:49,840 --> 00:49:52,080 It was balanced and it was baffling. 1068 00:49:53,640 --> 00:49:55,280 Julie, 1069 00:49:55,280 --> 00:49:58,080 talk about making the most of what you got. 1070 00:49:58,080 --> 00:50:02,280 You could not have used the ingredients that you bid for better. 1071 00:50:04,560 --> 00:50:06,720 Your dish was ingenious. 1072 00:50:06,720 --> 00:50:08,640 The lamb, perfectly cooked... 1073 00:50:09,680 --> 00:50:12,560 ..the eggplant tasted magnificent, 1074 00:50:12,560 --> 00:50:14,000 but, more than that, 1075 00:50:14,000 --> 00:50:17,600 the vegetables made the dish the success that it really was. 1076 00:50:20,480 --> 00:50:24,000 Look, both dishes were delicious. 1077 00:50:24,000 --> 00:50:26,520 There wasn't a flaw to be found in either of them. 1078 00:50:26,520 --> 00:50:28,240 So, for us, 1079 00:50:28,240 --> 00:50:32,800 it came down to which cook we thought was the most impressive 1080 00:50:32,800 --> 00:50:37,120 and had made the most of the ingredients they had. 1081 00:50:37,120 --> 00:50:38,840 And that was you... 1082 00:50:43,200 --> 00:50:44,360 ..Julie. 1083 00:50:44,360 --> 00:50:45,920 (GASPS) 1084 00:50:45,920 --> 00:50:48,520 (CHEERING AND APPLAUSE) 1085 00:50:52,080 --> 00:50:54,720 Congratulations, Julie Goodwin! 1086 00:50:54,720 --> 00:50:58,000 (CHEERING AND APPLAUSE) 1087 00:50:58,000 --> 00:50:59,520 You have won yourself 1088 00:50:59,520 --> 00:51:03,360 a shiny immunity pin for the first time! 1089 00:51:03,360 --> 00:51:04,960 Yes! Thank you! 1090 00:51:04,960 --> 00:51:06,400 Oh, my God! 1091 00:51:12,040 --> 00:51:13,880 Jules, how does it feel? 1092 00:51:13,880 --> 00:51:16,560 I did not expect this. 1093 00:51:16,560 --> 00:51:19,480 I didn't expect it at any stage this week. 1094 00:51:19,480 --> 00:51:21,480 So I am over the moon. 1095 00:51:21,480 --> 00:51:24,720 Can I tell you that you did it yourself, alright? 1096 00:51:24,720 --> 00:51:27,520 Your dish was seriously impressive. 1097 00:51:29,160 --> 00:51:31,640 We'd eat it again and again and again, 1098 00:51:31,640 --> 00:51:34,360 and that's why we chose you as the winner today. 1099 00:51:34,360 --> 00:51:35,920 Thank you. Well done, Jules. 1100 00:51:35,920 --> 00:51:37,240 Thank you so much. 1101 00:51:38,480 --> 00:51:40,640 I am so happy. 1102 00:51:40,640 --> 00:51:42,520 I can't even... 1103 00:51:42,520 --> 00:51:44,440 I don't know. I am buzzing. 1104 00:51:44,440 --> 00:51:47,560 I'm buzzing from my head to my toes. 1105 00:51:47,560 --> 00:51:48,840 What a day. 1106 00:51:48,840 --> 00:51:50,520 (APPLAUSE) 1107 00:51:51,520 --> 00:51:53,120 Billie, Mindy, Daniel, 1108 00:51:53,120 --> 00:51:54,320 so close today, 1109 00:51:54,320 --> 00:51:57,080 but no pin for you guys, I'm afraid. 1110 00:51:57,080 --> 00:52:01,040 But you are still immune from Sunday's elimination. 1111 00:52:01,040 --> 00:52:02,680 For the rest of you, 1112 00:52:02,680 --> 00:52:04,920 we'll see you back here on Sunday 1113 00:52:04,920 --> 00:52:08,920 for the toughest elimination yet. 1114 00:52:11,720 --> 00:52:14,840 ANNOUNCER: Sunday night on MasterChef Australia, 1115 00:52:14,840 --> 00:52:17,160 an epic elimination... 1116 00:52:17,160 --> 00:52:19,040 SARAH: Three rounds? Are you kidding me? 1117 00:52:19,040 --> 00:52:20,760 That is so intense. 1118 00:52:20,760 --> 00:52:23,400 ALVIN: I need to bring out the big guns. 1119 00:52:23,400 --> 00:52:26,080 ..will reach new levels of intensity... 1120 00:52:26,080 --> 00:52:28,080 JULIE: Yeah, it's a cooking show, 1121 00:52:28,080 --> 00:52:29,800 but it's so much more than that. 1122 00:52:29,800 --> 00:52:33,360 ..and it could break the internet again. 1123 00:52:39,440 --> 00:52:41,840 Captions by Red Bee Media