1 00:00:00,000 --> 00:00:00,440 Red Bee Media. 2 00:00:01,000 --> 00:00:07,880 NARRATOR: Previously on MasterChef Australia, 3 00:00:07,880 --> 00:00:09,240 MELANIE: The Everything Box. 4 00:00:09,240 --> 00:00:10,760 Ah! 5 00:00:10,760 --> 00:00:13,320 ANDY: Your personalised pressure test dish. 6 00:00:13,320 --> 00:00:15,320 The invention test. 7 00:00:15,320 --> 00:00:19,080 Each challenge produced some incredible dishes. 8 00:00:19,080 --> 00:00:20,360 Got to shoot for the stars, I think. 9 00:00:20,360 --> 00:00:22,760 I'm emptying the tank today and it feels good. 10 00:00:22,760 --> 00:00:25,400 ..and the top four won immunity. 11 00:00:25,400 --> 00:00:27,520 ANDY: That is unbelievable. 12 00:00:27,520 --> 00:00:29,720 JOCK: That's MasterChef-winning dish stuff. 13 00:00:29,720 --> 00:00:33,400 Then the winners of the week battled it out 14 00:00:33,400 --> 00:00:35,800 for the final pin of the season... 15 00:00:35,800 --> 00:00:37,760 Competitive me is coming out. 16 00:00:37,760 --> 00:00:39,520 I cannot afford to lose. 17 00:00:39,520 --> 00:00:42,320 ..with Julie finally bagging the bling. 18 00:00:42,320 --> 00:00:45,000 (CHEERING AND APPLAUSE) (SQUEALS) 19 00:00:45,000 --> 00:00:50,120 Tonight, it's an epic three-round elimination... 20 00:00:50,120 --> 00:00:52,480 I need to bring out the big guns. 21 00:00:52,480 --> 00:00:55,800 ..and an emotional goodbye. 22 00:00:55,800 --> 00:00:58,600 # 'Cause you're hot, then you're cold 23 00:00:58,600 --> 00:01:00,240 # You're yes, then you're no 24 00:01:00,240 --> 00:01:02,120 # You're in, then you're out 25 00:01:02,120 --> 00:01:03,920 # You're up, then you're down 26 00:01:03,920 --> 00:01:05,800 # You're wrong when it's right 27 00:01:05,800 --> 00:01:07,520 # It's black and it's white 28 00:01:07,520 --> 00:01:09,320 # We fight, we break up 29 00:01:09,320 --> 00:01:10,960 # We kiss, we make up 30 00:01:10,960 --> 00:01:12,760 # You're hot, then you're cold 31 00:01:12,760 --> 00:01:14,640 # You're yes, then you're no 32 00:01:14,640 --> 00:01:16,560 # You're in, then you're out 33 00:01:16,560 --> 00:01:18,400 # You're up, then you're down. # 34 00:01:36,680 --> 00:01:40,080 (CHEERING AND APPLAUSE) 35 00:01:42,040 --> 00:01:44,200 Morning! 36 00:01:44,200 --> 00:01:45,280 Down you come. 37 00:01:50,280 --> 00:01:51,480 First things first, 38 00:01:51,480 --> 00:01:54,080 unfortunately, Mel's feeling a little under the weather, 39 00:01:54,080 --> 00:01:56,400 so she won't be joining us today. 40 00:01:56,400 --> 00:01:57,920 Julie, Mindy, Billie, Daniel, 41 00:01:57,920 --> 00:02:01,200 you're sitting pretty up there in the gantry. No pressure. 42 00:02:01,200 --> 00:02:02,200 But everyone else... 43 00:02:03,440 --> 00:02:05,400 ..you have no such certainty. 44 00:02:05,400 --> 00:02:06,920 You've all got black aprons on, 45 00:02:06,920 --> 00:02:09,920 which means one of you will be going home today. 46 00:02:12,720 --> 00:02:17,000 Today's cook is another MasterChef classic, 47 00:02:17,000 --> 00:02:20,440 and it's one of the hardest we can throw at you. 48 00:02:21,480 --> 00:02:24,920 It'll take place over three rounds. 49 00:02:24,920 --> 00:02:26,920 What? Oh! 50 00:02:26,920 --> 00:02:28,760 Three rounds? Are you kidding me? 51 00:02:28,760 --> 00:02:30,600 That is so intense. 52 00:02:30,600 --> 00:02:33,560 Under these three cloches behind us are three ingredients. 53 00:02:35,280 --> 00:02:37,720 You need to choose one ingredient 54 00:02:37,720 --> 00:02:39,480 and feature it in a dish. 55 00:02:40,640 --> 00:02:41,680 However, 56 00:02:41,680 --> 00:02:44,400 you'd want to use it sparingly, 57 00:02:44,400 --> 00:02:47,120 because if you find yourself in round two, 58 00:02:47,120 --> 00:02:50,320 you'll only have whatever is left of your ingredient to cook with. 59 00:02:51,800 --> 00:02:54,960 And if you find yourself in round three, 60 00:02:54,960 --> 00:02:56,240 same rules apply. 61 00:02:56,240 --> 00:02:58,360 Oh, my God. Bloody hell. 62 00:02:59,400 --> 00:03:03,080 One ingredient used across three rounds. 63 00:03:03,080 --> 00:03:06,520 You really need to think about how you get the most 64 00:03:06,520 --> 00:03:10,080 out of your ingredient to make it last the distance. 65 00:03:10,080 --> 00:03:12,920 If you're organised, you have nothing to worry about. 66 00:03:12,920 --> 00:03:15,000 But if you're not, 67 00:03:15,000 --> 00:03:17,200 you might find yourself going home today. 68 00:03:19,360 --> 00:03:20,520 Are you ready to see your choices? 69 00:03:20,520 --> 00:03:22,320 Oh, yeah. Yes, please. 70 00:03:24,960 --> 00:03:26,880 The first cab off the rank... 71 00:03:29,480 --> 00:03:30,840 ..pumpkin. 72 00:03:30,840 --> 00:03:31,840 Pumpkin. Wow. 73 00:03:31,840 --> 00:03:32,840 Nice and easy. 74 00:03:34,760 --> 00:03:36,920 Not many excited faces about the pumpkin. 75 00:03:38,040 --> 00:03:39,840 TOMMY: No, thank you. 76 00:03:39,840 --> 00:03:40,840 Second choice... 77 00:03:42,160 --> 00:03:45,000 ..snapper. Beautiful. 78 00:03:45,000 --> 00:03:47,880 Everyone's allowed to use the snapper today, except for Aldo. 79 00:03:47,880 --> 00:03:49,680 (LAUGHTER) 80 00:03:49,680 --> 00:03:52,040 That's fine. Pumpkin is good too. 81 00:03:52,040 --> 00:03:53,040 And finally... 82 00:03:54,880 --> 00:03:55,880 ..chicken. 83 00:03:57,560 --> 00:04:00,360 Pumpkin, snapper and chicken. 84 00:04:00,360 --> 00:04:02,040 Whichever ingredient you choose, 85 00:04:02,040 --> 00:04:05,360 you only get one of them to use over the three rounds. 86 00:04:05,360 --> 00:04:06,640 In the first round, 87 00:04:06,640 --> 00:04:09,120 you'll have 30 minutes to cook... 88 00:04:09,120 --> 00:04:10,920 OK. Oh, my God. 89 00:04:10,920 --> 00:04:11,960 Wow. 90 00:04:11,960 --> 00:04:15,040 ..so pick the ingredient that you think you can utilise best 91 00:04:15,040 --> 00:04:16,840 over that time. 92 00:04:16,840 --> 00:04:19,360 "Choose wisely" is an understatement. 93 00:04:21,880 --> 00:04:22,880 Aldo, 94 00:04:22,880 --> 00:04:26,360 mate, that was a decent reaction for the snapper, to say the least. 95 00:04:26,360 --> 00:04:28,880 Look, it's all about, for me, cooking with seafood, 96 00:04:28,880 --> 00:04:30,480 and you give me a snapper, 97 00:04:30,480 --> 00:04:31,640 it's mine. 98 00:04:31,640 --> 00:04:32,920 Tommy, 99 00:04:32,920 --> 00:04:35,000 we've done this challenge a few times. 100 00:04:35,000 --> 00:04:36,080 Did you do it with the cod? 101 00:04:36,080 --> 00:04:37,480 Yes, we did it with Murray cod. 102 00:04:37,480 --> 00:04:40,080 I was luckily good enough to go past the first round, 103 00:04:40,080 --> 00:04:41,720 and not have to cook the two other rounds, 104 00:04:41,720 --> 00:04:44,480 but I know how heavy the three-round cook days are. 105 00:04:46,640 --> 00:04:49,680 Alright, guys, the pantry and the garden, they're open. 106 00:04:49,680 --> 00:04:53,200 The top two dishes from this round 107 00:04:53,200 --> 00:04:55,400 will save themself from elimination 108 00:04:55,400 --> 00:04:56,960 and they'll be up on the gantry. 109 00:04:56,960 --> 00:04:58,600 So, you six, good luck. 110 00:04:59,880 --> 00:05:01,960 Your 30 minutes starts now. 111 00:05:01,960 --> 00:05:03,640 Go, go! Go, go! 112 00:05:09,040 --> 00:05:10,960 Epic challenge. Love it. 113 00:05:10,960 --> 00:05:13,240 Whether you are part of a restaurant, 114 00:05:13,240 --> 00:05:17,360 making sure that you use absolutely everything you possibly can, 115 00:05:17,360 --> 00:05:19,840 that's kind of where we're at, in the industry and in the world today. 116 00:05:19,840 --> 00:05:21,400 Totally. 117 00:05:21,400 --> 00:05:22,920 But also, on a home cooking basis, 118 00:05:22,920 --> 00:05:25,360 where, you know, there's a Sunday chicken roast, 119 00:05:25,360 --> 00:05:26,520 then there's another dish, 120 00:05:26,520 --> 00:05:29,440 then there's another dish that spans out through the week. 121 00:05:29,440 --> 00:05:31,560 I think these guys, whether they've been in the industry or not, 122 00:05:31,560 --> 00:05:34,840 they should be familiar with using the whole thing. 123 00:05:34,840 --> 00:05:35,920 100%. 124 00:05:35,920 --> 00:05:38,240 We don't want our contestants to be wasting food. 125 00:05:38,240 --> 00:05:39,360 You know, we're top ten. 126 00:05:39,360 --> 00:05:42,840 They ought to be able to get the maximum out of any ingredient 127 00:05:42,840 --> 00:05:44,760 we give them, let alone just these three. 128 00:05:44,760 --> 00:05:46,800 In saying that, I don't think it's easy. 129 00:05:46,800 --> 00:05:48,280 No. 130 00:05:48,280 --> 00:05:51,560 With 30 minutes in round one, how much of the fish do you use? 131 00:05:51,560 --> 00:05:53,720 Do you throw your cards all in, 132 00:05:53,720 --> 00:05:57,280 or am I going, "There's still round two and round three to go..." 133 00:05:57,280 --> 00:05:58,280 Yeah. 134 00:05:58,280 --> 00:06:01,240 "..which I'm going to need to flex on so I'm up on the gantry." 135 00:06:01,240 --> 00:06:03,840 Oh, shit! Chicken! 136 00:06:03,840 --> 00:06:07,720 One ingredient for three rounds is quite intimidating. 137 00:06:09,160 --> 00:06:14,920 So my strategy is to only use just a small amount of fish 138 00:06:14,920 --> 00:06:16,000 for this round. 139 00:06:17,680 --> 00:06:18,760 Sarah? Yes. 140 00:06:18,760 --> 00:06:21,200 What's going on? You've gone fish, obviously, you've got snapper. 141 00:06:21,200 --> 00:06:24,280 Yes. So I'm doing, like, a coconut base. 142 00:06:24,280 --> 00:06:25,720 I've got some cucumbers, 143 00:06:25,720 --> 00:06:27,400 I'm going to do a bit of a tempered spice. 144 00:06:27,400 --> 00:06:31,360 It's kind of like a really fresh snapper sliced ceviche, 145 00:06:31,360 --> 00:06:32,680 but more Indian style. 146 00:06:32,680 --> 00:06:34,040 Sweet. Are you thinking about round two, 147 00:06:34,040 --> 00:06:35,840 or have you decided, "This is my doozy dish"? 148 00:06:35,840 --> 00:06:37,720 No, I think this is a really nice dish. 149 00:06:37,720 --> 00:06:38,720 I'm hoping you like it. 150 00:06:38,720 --> 00:06:41,800 It's something that I think I can pull off quite quickly in this time, 151 00:06:41,800 --> 00:06:43,560 but has a lot of good flavours going on. 152 00:06:43,560 --> 00:06:45,960 Good luck. Thanks. 153 00:06:45,960 --> 00:06:49,680 It's top 10 week. Everyone has proved that they deserve to be here. 154 00:06:49,680 --> 00:06:54,840 So today, potentially being the last day in the competition 155 00:06:54,840 --> 00:06:57,000 is hitting home, 156 00:06:57,000 --> 00:07:02,560 'cause I actually left the kitchen at top nine last time, 157 00:07:02,560 --> 00:07:06,880 so I'm just really pushing to get through and at least make it 158 00:07:06,880 --> 00:07:08,600 to where I got to last time. 159 00:07:10,760 --> 00:07:12,520 Yes, Keyma. Go, Keyma. 160 00:07:12,520 --> 00:07:14,080 Go, Keyma. Come on, Keyma. 161 00:07:14,080 --> 00:07:15,160 OK. 162 00:07:15,160 --> 00:07:19,120 I'm making a tiradito, which is a Peruvian type of ceviche, 163 00:07:19,120 --> 00:07:22,000 and it has influences from Japanese cuisine. 164 00:07:22,000 --> 00:07:26,080 I'm going to just fillet it in kind of a sashimi style, 165 00:07:26,080 --> 00:07:27,840 a bit thinner than that, 166 00:07:27,840 --> 00:07:31,880 and I'm making, like, a leche de tigre with passionfruit, 167 00:07:31,880 --> 00:07:35,600 and I'm going to try to make an emulsion with aji rocoto, 168 00:07:35,600 --> 00:07:37,480 which is a Peruvian aji. 169 00:07:37,480 --> 00:07:41,440 My strategy is to go all-in in round one. 170 00:07:41,440 --> 00:07:43,920 So delicate. Oh, my God. 171 00:07:43,920 --> 00:07:45,240 Think, think. 172 00:07:45,240 --> 00:07:46,840 So for the snapper, 173 00:07:46,840 --> 00:07:49,400 I'm going to use a whole fillet. 174 00:07:49,400 --> 00:07:52,360 Making something I know is tasty, 175 00:07:52,360 --> 00:07:55,720 that I know that it's going to be a good dish. 176 00:07:55,720 --> 00:07:57,440 It's a risk, definitely, 177 00:07:57,440 --> 00:07:59,480 so I'm pushing hard. 178 00:07:59,480 --> 00:08:00,920 This dish... 179 00:08:06,040 --> 00:08:08,320 BILLIE: There's a lot of raw fish going on, hey? 180 00:08:08,320 --> 00:08:10,720 Yeah, I think it's, you know, it's a pretty... 181 00:08:10,720 --> 00:08:13,280 Smart. ..smart move, really. 182 00:08:13,280 --> 00:08:14,880 Is she doing, like, a curry or something? 183 00:08:14,880 --> 00:08:17,040 Yeah, I'm not sure. 184 00:08:17,040 --> 00:08:19,320 OK, done and done. 185 00:08:19,320 --> 00:08:21,080 I've chosen the chicken, 186 00:08:21,080 --> 00:08:24,960 and I'm doing a super, super quick Indian sort of style curry, 187 00:08:24,960 --> 00:08:27,040 some rice, just gonna smash it out. 188 00:08:29,840 --> 00:08:30,960 Let's go, Alvin. 189 00:08:33,000 --> 00:08:34,320 I feel OK about this challenge. 190 00:08:34,320 --> 00:08:36,480 It's always a little bit nerve-racking, sort of, 191 00:08:36,480 --> 00:08:38,240 trying to cook something in 30 minutes. 192 00:08:38,240 --> 00:08:40,880 It's all about decision making, so... 193 00:08:40,880 --> 00:08:43,760 And I hope I'm making the right decision. 194 00:08:43,760 --> 00:08:47,240 I picked chicken, because I cook a lot with chicken, 195 00:08:47,240 --> 00:08:50,480 and I know various ways of cooking with chicken. 196 00:08:50,480 --> 00:08:53,760 So it should be one that I can actually use 197 00:08:53,760 --> 00:08:55,760 sparingly and strategically. 198 00:08:57,840 --> 00:08:59,560 I'm making some fried chicken wings. 199 00:08:59,560 --> 00:09:02,960 It needs to be fried really crispy, and it's got some spice to it, 200 00:09:02,960 --> 00:09:04,880 so it's all about the coating, 201 00:09:04,880 --> 00:09:07,680 and I'm marinating the chicken currently in some cincalok, 202 00:09:07,680 --> 00:09:11,360 which is this great, yummy Malaysian sort of fermented shrimp, 203 00:09:11,360 --> 00:09:13,760 and, yeah, that's it really. 204 00:09:13,760 --> 00:09:16,040 And some really nice sort of fresh herb salad. 205 00:09:16,040 --> 00:09:17,080 That could go really well. 206 00:09:23,280 --> 00:09:24,680 JULIE: Smells good. 207 00:09:24,680 --> 00:09:26,400 God, he knows how to cook Italian food. 208 00:09:26,400 --> 00:09:27,520 Mm-hm. 209 00:09:27,520 --> 00:09:29,840 Today, it's all about snapper, 210 00:09:29,840 --> 00:09:34,040 and I'm going to start with just a simple dish, 211 00:09:34,040 --> 00:09:35,720 which is a Sicilian salad dish. 212 00:09:35,720 --> 00:09:37,840 I just cut a little fillet of the fish, 213 00:09:37,840 --> 00:09:40,160 because if I'm going to go to the second round or three, 214 00:09:40,160 --> 00:09:42,120 I need as much as fish possible. 215 00:09:44,160 --> 00:09:45,280 Aldo. Hello. 216 00:09:45,280 --> 00:09:46,840 Hello. Snapper's your choice. 217 00:09:46,840 --> 00:09:47,840 Yeah. 218 00:09:47,840 --> 00:09:49,400 What's your round one dish? 219 00:09:49,400 --> 00:09:52,160 My round one dish will be snapper alla Siciliana, 220 00:09:52,160 --> 00:09:54,680 normally which is a cod but I'm going to use a snapper, 221 00:09:54,680 --> 00:09:56,800 because that's what you gave me today. 222 00:09:56,800 --> 00:09:58,840 It's going to be just done in paper and foil... 223 00:09:58,840 --> 00:10:00,080 Yep. ..baked in the oven, 224 00:10:00,080 --> 00:10:02,400 and then you're going to have the classic Sicilian flavours, 225 00:10:02,400 --> 00:10:06,160 olives, anchovy, capers, pine nuts and tomatoes. 226 00:10:06,160 --> 00:10:08,240 Good enough to keep you safe up in the gantry, you reckon? 227 00:10:08,240 --> 00:10:10,320 Look, that's up to you. I'll try to cook on my best. 228 00:10:12,520 --> 00:10:15,200 So you're telling me that you're going to put this one, 229 00:10:15,200 --> 00:10:17,800 this tiny piece of snapper... Yep. 230 00:10:17,800 --> 00:10:20,480 ..in paper, then in foil, then bake it, 231 00:10:20,480 --> 00:10:23,360 and cross everything that it comes out perfectly cooked? 232 00:10:23,360 --> 00:10:24,360 Yep. 233 00:10:26,400 --> 00:10:28,160 It is a risky dish to cook today, 234 00:10:28,160 --> 00:10:30,520 because I'm not going to have any idea 235 00:10:30,520 --> 00:10:32,520 of knowing if it's cooked or not 236 00:10:32,520 --> 00:10:35,560 until the judges are going to open that parcel. 237 00:10:35,560 --> 00:10:37,360 It is all about the fish. 238 00:10:37,360 --> 00:10:40,600 I got no doubts that the sauce is going to be amazing. 239 00:10:40,600 --> 00:10:43,720 It's going to be a bomb full of flavour. 240 00:10:43,720 --> 00:10:47,440 The only doubts that I got is the cooking of this fish. 241 00:10:47,440 --> 00:10:49,040 The pressure is on, eh? 242 00:10:49,040 --> 00:10:50,520 It's so risky. 243 00:10:50,520 --> 00:10:52,160 Why have I done this to myself? 244 00:11:06,360 --> 00:11:08,360 'cause you're halfway through your time. 245 00:11:08,360 --> 00:11:09,600 15 minutes to go. 246 00:11:09,600 --> 00:11:12,480 15 minutes. Come on, gantry! JULIE: Come on, guys! 247 00:11:12,480 --> 00:11:13,600 DANIEL: Come on, guys! 248 00:11:13,600 --> 00:11:16,280 Pretty insane, what's being cooked in 30 minutes in this kitchen, 249 00:11:16,280 --> 00:11:17,800 I've got to say. I know. 250 00:11:17,800 --> 00:11:21,080 Oh, my God, I'm so glad to be on the gantry today. 251 00:11:21,080 --> 00:11:23,920 This is the sort of challenge I dread in this kitchen, 252 00:11:23,920 --> 00:11:26,320 where it comes down to the tiniest little thing. 253 00:11:31,720 --> 00:11:34,920 I have quite a few dishes that I really, really love using fish. 254 00:11:34,920 --> 00:11:37,040 First dish is just going to be a raw fish salad, 255 00:11:37,040 --> 00:11:39,360 called goi ca, usually with ca mai, 256 00:11:39,360 --> 00:11:41,880 but, you know, snapper is beautiful in this dish as well, 257 00:11:41,880 --> 00:11:45,480 so I'm just going to make a raw snapper fish salad. 258 00:11:45,480 --> 00:11:48,600 Just super, super simple flavours, with a tamarind and peanut sauce. 259 00:11:49,720 --> 00:11:51,880 I think I'm pretty good in terms of rationing. 260 00:11:51,880 --> 00:11:54,960 I always make sure I have enough for the next round. 261 00:11:54,960 --> 00:11:57,320 I'm not going to go balls to the wall and use everything 262 00:11:57,320 --> 00:11:58,680 and don't have anything for next round. 263 00:11:58,680 --> 00:12:01,640 So in round one, I'm only going to use one side 264 00:12:01,640 --> 00:12:02,640 of the top loin, 265 00:12:02,640 --> 00:12:06,040 and if I am in round two, and round three, I'll still have, 266 00:12:06,040 --> 00:12:09,200 you know, the other top loin, the belly and the head and bones. 267 00:12:09,200 --> 00:12:10,600 I'm feeling pretty good, you know? 268 00:12:10,600 --> 00:12:12,080 Coming in, I was nervous, of course, 269 00:12:12,080 --> 00:12:14,520 but that's what you do when you're in MasterChef, you know? 270 00:12:14,520 --> 00:12:16,120 It's elimination after elimination. 271 00:12:16,120 --> 00:12:18,400 If you can't go through elimination then you don't deserve to win it. 272 00:12:22,480 --> 00:12:23,840 It smells good, Mon. 273 00:12:26,000 --> 00:12:27,560 Montana, you are moving. 274 00:12:27,560 --> 00:12:28,560 Yes, I'm moving. 275 00:12:28,560 --> 00:12:29,680 You had chicken? Yes. 276 00:12:29,680 --> 00:12:31,680 What's the first round dish? 277 00:12:31,680 --> 00:12:34,480 Curry with rice. For round one? 278 00:12:34,480 --> 00:12:35,640 Yes, yes, yes. 279 00:12:35,640 --> 00:12:37,320 OK. 280 00:12:37,320 --> 00:12:39,920 Jock and Andy are definitely surprised that I'm doing a curry. 281 00:12:39,920 --> 00:12:43,960 It's not really my style of cooking in this kitchen. 282 00:12:43,960 --> 00:12:47,440 Usually, when you make a curry, you want to cook it for a long time, 283 00:12:47,440 --> 00:12:50,720 really get all the flavour out of those ingredients, 284 00:12:50,720 --> 00:12:52,600 but I don't have that luxury today. 285 00:12:55,000 --> 00:13:00,080 I'm starting to think that this might be the wrong dish idea, 286 00:13:00,080 --> 00:13:02,000 but it's too late to change anything now. 287 00:13:03,000 --> 00:13:05,000 Just got to push on through. 288 00:13:07,680 --> 00:13:09,840 Sorry, guys, but I need to reset this round. 289 00:13:09,840 --> 00:13:11,960 My sauce is freaking amazing. 290 00:13:11,960 --> 00:13:13,480 I'm super stoked about it, 291 00:13:13,480 --> 00:13:17,160 and it's the classic flavour that I was looking to achieve today. 292 00:13:19,280 --> 00:13:21,320 It needs eight minutes, that's all. 293 00:13:21,320 --> 00:13:23,920 The way that I want to cook this fish is al cartaccio, 294 00:13:23,920 --> 00:13:25,600 which means wrapped in paper, 295 00:13:25,600 --> 00:13:28,520 and it's a classic technique. 296 00:13:28,520 --> 00:13:31,520 It all concentrates the steaming into the parcel, 297 00:13:31,520 --> 00:13:33,600 and then will allow the fish to cook. 298 00:13:33,600 --> 00:13:36,080 My dish is in the oven. It's all good to go. 299 00:13:36,080 --> 00:13:38,520 It's all going to lean on to the cooking of the fish, 300 00:13:38,520 --> 00:13:41,440 so that's my hope, that this fish is going to save me today. 301 00:13:46,680 --> 00:13:48,960 Looking good, Keyma. 302 00:13:48,960 --> 00:13:50,960 I have my fish filleted and curing, 303 00:13:50,960 --> 00:13:55,120 and I have my leche de tigre pickling in some jalapenos. 304 00:13:55,120 --> 00:13:57,240 I have the rocoto chilli on the go 305 00:13:57,240 --> 00:14:00,040 and I'm going to just add some cress on top. 306 00:14:01,480 --> 00:14:03,840 Today is about, you know, 307 00:14:03,840 --> 00:14:07,480 trying to be more daring and ballsy. 308 00:14:07,480 --> 00:14:12,760 Using so much fish is a risk, huge risk, 309 00:14:12,760 --> 00:14:16,080 so I really hope it will pay off and save me from the second round. 310 00:14:18,000 --> 00:14:21,200 In this round, only the top two will be safe and on the gantry. 311 00:14:21,200 --> 00:14:24,200 You've got 10 minutes to go. 10 minutes. Come on! 312 00:14:24,200 --> 00:14:27,560 Come on! 10 minutes! 313 00:14:27,560 --> 00:14:30,480 I'm doing OK. I'm making my sauce. My salad's basically done. 314 00:14:30,480 --> 00:14:33,000 I've got to wash some herbs, but, I mean, I'm on the right track. 315 00:14:33,000 --> 00:14:35,520 I've just got to move really, really quickly now. 316 00:14:35,520 --> 00:14:39,360 This dish is a version of a dish that my mum used to make for me, 317 00:14:39,360 --> 00:14:41,200 and it was a special dish. 318 00:14:42,240 --> 00:14:46,200 My little twist, however, is a chilli salt cure on the fish. 319 00:14:46,200 --> 00:14:49,840 I think it just gives it a really nice layer of spicy saltiness, 320 00:14:49,840 --> 00:14:51,840 and it kind of just changes the texture of the fish 321 00:14:51,840 --> 00:14:52,840 a little bit. 322 00:14:53,880 --> 00:14:57,520 This is my best dish I can do in 30 minutes. 323 00:14:57,520 --> 00:14:59,520 Hopefully, I don't have to go into round two. 324 00:15:02,800 --> 00:15:04,360 SARAH: My snapper is cured 325 00:15:04,360 --> 00:15:07,160 and I like the amount of flavour that's coming through, 326 00:15:07,160 --> 00:15:10,880 so I'm going to rinse off this cure and slice into my little fillets. 327 00:15:10,880 --> 00:15:13,080 JULIE: How's your cure, Sare? Is it good? 328 00:15:13,080 --> 00:15:14,920 Yeah, it's nice. Beautiful. 329 00:15:14,920 --> 00:15:19,160 In this round, Tommy and Keyma are both curing their snappers, 330 00:15:19,160 --> 00:15:21,520 and they've got incredible palates, 331 00:15:21,520 --> 00:15:23,000 so I really need to make sure 332 00:15:23,000 --> 00:15:26,720 that the flavour of those beautiful spices are coming through. 333 00:15:26,720 --> 00:15:29,400 It's a battle of the cured snapper today. 334 00:15:30,960 --> 00:15:33,080 Three minutes, guys! Three minutes! 335 00:15:33,080 --> 00:15:35,400 JOCK: Come on! MINDY AND BILLIE: Let's go! 336 00:15:35,400 --> 00:15:37,880 JULIE: Come on! I'm back! I'm back! 337 00:15:37,880 --> 00:15:39,600 DANIEL: Billie, they made Julie jump, 338 00:15:39,600 --> 00:15:41,560 and they didn't even say her name this time. 339 00:15:41,560 --> 00:15:42,920 Oh, stop it! "Three minutes." 340 00:15:42,920 --> 00:15:44,520 She's like, "Aagh!" (LAUGHS) 341 00:15:46,720 --> 00:15:48,640 MONTANA: So, everything's almost done. 342 00:15:48,640 --> 00:15:51,000 Just need to get that chicken cooked and plate up. 343 00:15:51,000 --> 00:15:54,320 I had this idea of perfect maryland 344 00:15:54,320 --> 00:15:56,160 finished off in that curry sauce, 345 00:15:56,160 --> 00:15:57,960 just brought up to the perfect cook. 346 00:16:01,280 --> 00:16:05,680 But probing it, it's still quite pink and tight on the bone. 347 00:16:05,680 --> 00:16:07,760 I'm not serving the judges raw chicken, 348 00:16:07,760 --> 00:16:10,920 so I'm cutting off bits and just throwing that in the curry. 349 00:16:12,400 --> 00:16:13,800 Ugh! 350 00:16:21,320 --> 00:16:23,160 ALDO: Come on, come on, Aldo! Come on, come on, Aldo! 351 00:16:23,160 --> 00:16:24,000 Come on, come on, Aldo! 352 00:16:24,000 --> 00:16:26,400 I'm taking a big risk to not unwrapping the fish. 353 00:16:26,400 --> 00:16:28,680 But I just want to present this way. 354 00:16:28,680 --> 00:16:30,440 I'm not going to take it out of the paper. 355 00:16:30,440 --> 00:16:32,880 So it's up to you to unwrap it. 356 00:16:32,880 --> 00:16:34,280 It's a present. You do you, mate. 357 00:16:34,280 --> 00:16:36,960 I just hope it's a perfectly cooked present. (CHUCKLES) 358 00:16:36,960 --> 00:16:39,520 OK, I have this, this, this. 359 00:16:39,520 --> 00:16:41,320 So, I'm going to start just plating up, 360 00:16:41,320 --> 00:16:44,040 because I want this to go really beautiful. 361 00:16:44,040 --> 00:16:46,320 One minute to go! BILLIE: Come on, guys! 362 00:16:46,320 --> 00:16:48,400 DANIEL: Let's go, guys! Come on, let's go! 363 00:16:49,400 --> 00:16:50,680 ALVIN: Chicken's looking good. 364 00:16:50,680 --> 00:16:51,840 I finish frying my chicken. 365 00:16:51,840 --> 00:16:54,600 It looks like it's got a nice, crunchy coating. 366 00:16:54,600 --> 00:16:57,480 I'm happy with my sauce. It's well balanced. 367 00:16:57,480 --> 00:16:59,240 I've been conservative, 368 00:16:59,240 --> 00:17:02,720 only using the chicken wings and the drumettes for this round. 369 00:17:02,720 --> 00:17:05,720 Because if we find ourselves in round two, 370 00:17:05,720 --> 00:17:10,320 we are left with whatever we haven't used of that ingredient. 371 00:17:10,320 --> 00:17:12,400 JOCK: Ten! 372 00:17:12,400 --> 00:17:15,080 ALL: Nine! Eight! Seven! Six! 373 00:17:15,080 --> 00:17:20,240 Five! Four! Three! Two! One! 374 00:17:20,240 --> 00:17:21,600 That's it! 375 00:17:21,600 --> 00:17:23,200 (WHISTLES) Great work, guys! 376 00:17:23,200 --> 00:17:25,920 That was tough. BILLIE: Good job, everyone. 377 00:17:29,840 --> 00:17:32,480 The first dish we want to taste belongs to Aldo. 378 00:17:32,480 --> 00:17:34,760 (CHEERING) OK, let's start. 379 00:17:34,760 --> 00:17:36,360 MINDY: Go, Aldo! 380 00:17:37,880 --> 00:17:39,200 Whoo-hoo! 381 00:17:43,480 --> 00:17:45,080 Aldo, what did you make? 382 00:17:45,080 --> 00:17:47,160 So, it's snapper alla Siciliana. 383 00:17:48,320 --> 00:17:50,000 You must be wigging out right now. 384 00:17:50,000 --> 00:17:52,640 You obviously don't know how that fish is cooked inside. 385 00:17:52,640 --> 00:17:53,720 No. 386 00:17:53,720 --> 00:17:55,480 Whoa. Makes ME nervous. 387 00:17:55,480 --> 00:17:56,600 Should we have a look? 388 00:18:01,400 --> 00:18:02,400 Oh... 389 00:18:03,400 --> 00:18:05,400 It's still pretty hard to tell. 390 00:18:05,400 --> 00:18:07,240 We're going to find out. 391 00:18:07,240 --> 00:18:09,120 Do you wanna have a look? 392 00:18:27,400 --> 00:18:28,640 Aldo... 393 00:18:30,640 --> 00:18:33,560 ..what is brilliant is the flavour that you got into your sauce. 394 00:18:33,560 --> 00:18:36,200 The balance of the anchovies 395 00:18:36,200 --> 00:18:39,000 are at the centre point of that Mediterranean sauce 396 00:18:39,000 --> 00:18:41,120 with the tomatoes and everything else. 397 00:18:41,120 --> 00:18:43,240 It's what makes it so delicious. 398 00:18:43,240 --> 00:18:44,400 But... 399 00:18:44,400 --> 00:18:46,120 ..the fish was just... it was a touch over. 400 00:18:46,120 --> 00:18:47,800 And I think it's just the residual heat 401 00:18:47,800 --> 00:18:49,800 as it sat in the bag without opening it up. 402 00:18:50,840 --> 00:18:54,400 The beautiful part for me is how the moisture of the fish 403 00:18:54,400 --> 00:18:56,960 has leached out into that tomato sauce. 404 00:18:56,960 --> 00:19:01,280 And along with the capers, the anchovies, the tomatoes, 405 00:19:01,280 --> 00:19:05,080 it's just a seafood wonderland in there. 406 00:19:06,200 --> 00:19:08,240 The fish is slightly over, though. 407 00:19:10,080 --> 00:19:12,200 Cracking dish, though. But it's a cracking dish. 408 00:19:12,200 --> 00:19:13,600 Thank you. 409 00:19:18,440 --> 00:19:20,720 Next up, Keyma. Whoo! 410 00:19:20,720 --> 00:19:22,720 (LAUGHTER) 411 00:19:24,440 --> 00:19:25,760 Loving life. 412 00:19:25,760 --> 00:19:28,040 MINDY: Whoo! BILLIE: Go, Keyma! 413 00:19:33,080 --> 00:19:35,640 Keyma, talk us through the dish. 414 00:19:35,640 --> 00:19:39,120 This is Peruvian-style tiradito. 415 00:19:39,120 --> 00:19:41,680 It has influences from Japanese cuisine. 416 00:19:41,680 --> 00:19:43,960 So, it's cut in sashimi style 417 00:19:43,960 --> 00:19:46,960 and it has a ricotta emulsion as well. 418 00:20:01,400 --> 00:20:03,040 Keyma... 419 00:20:04,080 --> 00:20:05,120 Oh! 420 00:20:07,240 --> 00:20:08,720 Thank you! 421 00:20:09,560 --> 00:20:12,440 We like this version. Very good. 422 00:20:12,440 --> 00:20:14,720 We often say that you should bottle sauces and sell them. 423 00:20:14,720 --> 00:20:17,200 That there, you could sell. 424 00:20:17,200 --> 00:20:19,280 Straight to the bank with that. 425 00:20:19,280 --> 00:20:20,960 And that's what made your dish. 426 00:20:20,960 --> 00:20:23,280 You were confident because you did go hard 427 00:20:23,280 --> 00:20:25,080 on how much fish that you used. 428 00:20:25,080 --> 00:20:28,320 You know, a whole side with two rounds to go. 429 00:20:28,320 --> 00:20:30,360 There ain't too much fish left. 430 00:20:30,360 --> 00:20:31,400 No. 431 00:20:32,480 --> 00:20:33,800 What a day to bring it. 432 00:20:33,800 --> 00:20:35,920 Well done, Keyma. Thank you! 433 00:20:35,920 --> 00:20:39,520 DANIEL: Come on, Keyma! Love ya, Keyma. Well done! 434 00:20:42,000 --> 00:20:43,600 Next up, Montana. 435 00:20:46,360 --> 00:20:48,000 Montana, what have you made us? 436 00:20:48,000 --> 00:20:50,640 Chicken curry with a tomato salad. 437 00:20:51,640 --> 00:20:53,640 The curry hasn't had that time to be finessed 438 00:20:53,640 --> 00:20:55,320 to where it's just peaking with flavour. 439 00:20:55,320 --> 00:21:00,200 I think you need to make a smarter choice in round two, 440 00:21:00,200 --> 00:21:03,000 because that could depend on whether you go into round three or not. 441 00:21:03,000 --> 00:21:05,200 Yeah. Next up, Alvin. 442 00:21:07,200 --> 00:21:08,720 Alvin, what have you made us? 443 00:21:08,720 --> 00:21:10,080 ALVIN: I made fried chicken. 444 00:21:11,520 --> 00:21:13,080 Decent fried chicken. 445 00:21:13,080 --> 00:21:15,400 With the coating, it's a little bit uneven 446 00:21:15,400 --> 00:21:17,480 across the whole surface of the chicken. 447 00:21:17,480 --> 00:21:18,920 And on any other day, that would be fine, 448 00:21:18,920 --> 00:21:21,720 but this is the nitty-gritty today. 449 00:21:23,240 --> 00:21:25,040 Thanks, mate. Thanks, Alvin. 450 00:21:26,160 --> 00:21:27,520 Next up, Tommy. 451 00:21:27,520 --> 00:21:29,200 (CHEERING) 452 00:21:30,520 --> 00:21:33,080 Today I made a Vietnamese chilli salt snapper salad. 453 00:21:38,720 --> 00:21:39,920 Tommy... 454 00:21:41,000 --> 00:21:42,200 ..brilliant dish. 455 00:21:43,400 --> 00:21:45,960 I particularly like the cure on the fish. 456 00:21:45,960 --> 00:21:49,360 It's got a bit of body, and a chew to it, and a bounce. 457 00:21:49,360 --> 00:21:50,480 Then, onto the salad, 458 00:21:50,480 --> 00:21:54,840 everything that is in there is crunchy and delicious. 459 00:21:54,840 --> 00:21:58,400 And what ties it all in together, of course, is the sauce. 460 00:21:58,400 --> 00:22:00,160 I think it's beautiful, mate. 461 00:22:00,160 --> 00:22:02,720 This will be up somewhere around the top, I can see it. 462 00:22:02,720 --> 00:22:03,880 Well done, mate. Thanks, guys. 463 00:22:03,880 --> 00:22:05,240 Thanks, guys. ALDO: Yes, Tommy! 464 00:22:10,920 --> 00:22:12,720 Sarah, let's go. 465 00:22:12,720 --> 00:22:14,520 DANIEL: Come on, Todd. Come on. 466 00:22:14,520 --> 00:22:18,120 SARAH: I am feeling so nervous. 467 00:22:18,120 --> 00:22:21,080 There's already been two great cured fish dishes. 468 00:22:22,200 --> 00:22:25,080 So I'm just hoping that I've done enough. 469 00:22:26,200 --> 00:22:29,800 Because only two of us can be safe from round two. 470 00:22:43,240 --> 00:22:45,680 Sarah, what did you make? 471 00:22:45,680 --> 00:22:50,400 I did a cured snapper with tempered spices and masala papad. 472 00:23:06,120 --> 00:23:08,000 We all knew that we were going to get 473 00:23:08,000 --> 00:23:10,560 a few raw or cured fish dishes today. 474 00:23:10,560 --> 00:23:12,840 You know, nature of the beast - 30-minute cook. 475 00:23:12,840 --> 00:23:15,440 There's been two really epic ones. 476 00:23:15,440 --> 00:23:20,440 We've got three on our hands now, 'cause that is really, really good. 477 00:23:21,680 --> 00:23:24,400 It's another belter. Thank you. Thank you. 478 00:23:24,400 --> 00:23:25,560 I loved it, too. 479 00:23:25,560 --> 00:23:27,360 I think you were very delicate 480 00:23:27,360 --> 00:23:30,920 with the way that you played with the spices in this dish. 481 00:23:30,920 --> 00:23:32,840 That's what carried the magic, I think, for me - 482 00:23:32,840 --> 00:23:34,640 very, very light touch. 483 00:23:34,640 --> 00:23:36,960 And it needed to be for a dish like that. 484 00:23:36,960 --> 00:23:37,960 Well done. Thank you. 485 00:23:37,960 --> 00:23:39,560 Nice one, Sarah. Thank you. Thanks. 486 00:23:50,880 --> 00:23:55,120 Well, you only had 30 minutes for that first round. 487 00:23:55,120 --> 00:23:59,120 Most of you managed to put together something super tasty 488 00:23:59,120 --> 00:24:01,000 with the ingredients you chose. 489 00:24:01,000 --> 00:24:04,720 But it came down to a battle of fish dishes. 490 00:24:07,080 --> 00:24:10,040 One of those dishes blew us away. 491 00:24:11,720 --> 00:24:13,480 That dish... 492 00:24:13,480 --> 00:24:14,840 ..belonged to Keyma. 493 00:24:14,840 --> 00:24:16,720 (CHEERING, APPLAUSE) 494 00:24:19,160 --> 00:24:23,360 Oh, my God! It is... It feels like I'm in the clouds. 495 00:24:23,360 --> 00:24:25,880 (LAUGHS) 496 00:24:25,880 --> 00:24:28,920 The next top dish was a choice between two - 497 00:24:28,920 --> 00:24:30,720 Tommy... 498 00:24:30,720 --> 00:24:32,360 ..and Sarah. 499 00:24:32,360 --> 00:24:34,400 At the end of the day, 500 00:24:34,400 --> 00:24:39,920 we give it to the dish that had the best dimensions of flavours. 501 00:24:41,080 --> 00:24:43,760 And that dish belonged to Sarah. 502 00:24:43,760 --> 00:24:45,600 (CHEERING, APPLAUSE) 503 00:24:47,320 --> 00:24:48,680 MINDY: Whoo-hoo! 504 00:24:52,600 --> 00:24:55,200 (GROANS) 505 00:24:55,200 --> 00:24:57,080 I don't wanna go into round two! 506 00:24:57,080 --> 00:24:59,560 Unlucky, Tommy. You just missed out there, mate. 507 00:25:00,800 --> 00:25:04,400 It sucks to be so close and not get it. 508 00:25:06,000 --> 00:25:08,200 Right, unfortunately, the four of you, 509 00:25:08,200 --> 00:25:10,320 you're in round two. 510 00:25:10,320 --> 00:25:13,840 This round, you'll have 45 minutes.. 511 00:25:15,040 --> 00:25:20,240 ..using whatever is left of either your fish or your chicken. 512 00:25:21,280 --> 00:25:23,320 Again, the best two dishes, 513 00:25:23,320 --> 00:25:25,520 they'll save their makers from elimination. 514 00:25:29,080 --> 00:25:30,560 And your time starts now. 515 00:25:30,560 --> 00:25:32,120 (CHEERING) 516 00:25:37,960 --> 00:25:41,960 TOMMY: Just missing out in round one is a double-edged sword. 517 00:25:41,960 --> 00:25:45,600 One, it gives me that confidence of almost getting up to the gantry. 518 00:25:45,600 --> 00:25:49,480 But two, I have to cook against Aldo, Alvin and Montana. 519 00:25:49,480 --> 00:25:50,480 Come on, man. 520 00:25:50,480 --> 00:25:53,200 DANIEL: Tommy! Let's go, mate. 521 00:25:53,200 --> 00:25:55,280 KEYMA: Beautiful pineapple. Nice. 522 00:25:55,280 --> 00:25:57,840 Round two, I'm going to make a canh chua, 523 00:25:57,840 --> 00:25:59,920 which is a Vietnamese fish broth - 524 00:25:59,920 --> 00:26:02,480 tomatoes, tamarind, pineapple. 525 00:26:02,480 --> 00:26:08,920 Canh chua is that perfect harmony of sweet, sour, spicy and fragrant. 526 00:26:08,920 --> 00:26:10,800 The first thing I've got to do is start my broth. 527 00:26:10,800 --> 00:26:12,480 The broth needs to build that flavour. 528 00:26:12,480 --> 00:26:15,840 I'm going to use the fish head for building that broth flavour. 529 00:26:15,840 --> 00:26:18,400 Crush that head, Tommy! BILLIE: Nice work, Tommy. 530 00:26:18,400 --> 00:26:19,760 Then I'm going to use the collars 531 00:26:19,760 --> 00:26:22,000 as the main kind of protein for the dish. 532 00:26:22,000 --> 00:26:23,120 I'm feeling pretty good. 533 00:26:23,120 --> 00:26:25,520 I've just got to motor and make sure I get this broth working. 534 00:26:28,600 --> 00:26:30,760 Smells good already, Aldo. 535 00:26:31,760 --> 00:26:33,960 I'm going to cook snapper all'Acqua Pazza my second round. 536 00:26:33,960 --> 00:26:37,480 This dish that I'm making, it's a Neapolitan classic. 537 00:26:37,480 --> 00:26:40,760 I'm going back to the place that I love most on the planet. 538 00:26:40,760 --> 00:26:42,560 And it's my home town. 539 00:26:42,560 --> 00:26:46,800 Normally, this dish is based on using seawater to poach the fish in. 540 00:26:46,800 --> 00:26:49,600 But today, I'm using mussels and pipis 541 00:26:49,600 --> 00:26:52,000 to replicate the flavour of the seawater. 542 00:26:53,120 --> 00:26:54,240 Aldo. How we doing? 543 00:26:54,240 --> 00:26:56,800 What's the round two snapper dish? All'Acqua Pazza. 544 00:26:56,800 --> 00:26:58,400 What's in yours, man? What's happening? 545 00:26:58,400 --> 00:27:02,040 I got fish stock started, just classic, roasting the bone. 546 00:27:02,040 --> 00:27:04,320 From the snapper bones? From the snapper bone, yeah. 547 00:27:04,320 --> 00:27:07,800 Then I got white onions, fennel and celery. 548 00:27:07,800 --> 00:27:09,400 Yeah. Deglazed with white wine. 549 00:27:09,400 --> 00:27:10,520 Just let it cook away. 550 00:27:10,520 --> 00:27:13,680 And you're using, what, one fillet to sit in the Acqua Pazza? 551 00:27:13,680 --> 00:27:15,920 One fillet, yeah, to poach in the Acqua Pazza. 552 00:27:15,920 --> 00:27:19,200 After this round, I'm going to have very little fish left. 553 00:27:19,200 --> 00:27:22,480 So I really hope this dish will keep me safe from round three. 554 00:27:22,480 --> 00:27:25,920 OK, now, regroup, focus, think, straight. 555 00:27:25,920 --> 00:27:27,840 I actually made this dish before - 556 00:27:27,840 --> 00:27:30,600 in season 10, on my elimination day. 557 00:27:32,160 --> 00:27:36,240 It didn't end very well because my Acqua Pazza was over-salty. 558 00:27:36,240 --> 00:27:38,960 So, from round one, overcooking the fish, 559 00:27:38,960 --> 00:27:41,480 I definitely had a double redemption today. 560 00:27:41,480 --> 00:27:43,240 Alvin, you got a clove of garlic there? 561 00:27:44,920 --> 00:27:47,640 Whoo! Yeah! 562 00:27:47,640 --> 00:27:49,800 Whoo! Nice work, Alvin! 563 00:27:49,800 --> 00:27:53,120 ALVIN: I am making a Malaysian-style roast chicken, 564 00:27:53,120 --> 00:27:54,800 which is called ayam percik. 565 00:27:54,800 --> 00:27:57,840 It's not your typical roast chicken that you get. 566 00:27:57,840 --> 00:27:59,120 It's more sort of saucy. 567 00:27:59,120 --> 00:28:01,040 It's got that lovely sort of Malaysian flavours 568 00:28:01,040 --> 00:28:02,320 that I know very well. 569 00:28:02,320 --> 00:28:04,840 This is a Malaysian mum dish. 570 00:28:04,840 --> 00:28:07,320 If there's one thing I know in this competition, 571 00:28:07,320 --> 00:28:09,440 it's that I can rely on my palate. 572 00:28:09,440 --> 00:28:13,000 And this is definitely what is going to save me 573 00:28:13,000 --> 00:28:15,560 in round two from going into round three. 574 00:28:15,560 --> 00:28:19,120 MINDY: Smelling good, Alvin! You go, girl! 575 00:28:26,880 --> 00:28:28,680 What's she doing? 576 00:28:31,040 --> 00:28:32,960 DANIEL: Is she doing, like, a stuffed chicken? 577 00:28:32,960 --> 00:28:34,560 Yeah, not sure. 578 00:28:36,120 --> 00:28:38,080 JULIE: It's interesting - she took the skin off. 579 00:28:38,080 --> 00:28:39,280 I know. 580 00:28:42,880 --> 00:28:44,080 Montana. Hello. 581 00:28:44,080 --> 00:28:45,560 Hit us with it. 582 00:28:45,560 --> 00:28:49,160 So, chicken skin crumb. OK. 583 00:28:49,160 --> 00:28:51,360 Um, chicken fat caramel. 584 00:28:51,360 --> 00:28:54,040 Um, cinnamon parfait. 585 00:28:54,040 --> 00:28:55,600 And then I'm playing up on 586 00:28:55,600 --> 00:28:58,400 whether pickled blackberries or charred plums. 587 00:28:58,400 --> 00:29:01,920 You are doing sweet! I am doing sweet. 588 00:29:01,920 --> 00:29:03,320 With chicken. With chicken. 589 00:29:03,320 --> 00:29:05,200 Never thought I'd ever say it. Yeah... 590 00:29:05,200 --> 00:29:06,240 Wow! 591 00:29:06,240 --> 00:29:09,680 I feel like you have just pushed all of your chips in, in round two. 592 00:29:09,680 --> 00:29:11,360 Is that how you feel? Um, yeah. 593 00:29:12,920 --> 00:29:14,160 Definitely. 594 00:29:14,160 --> 00:29:16,880 I've never made chicken in a dessert before, 595 00:29:16,880 --> 00:29:21,840 so this is the biggest risk I've taken this kitchen, ever. 596 00:29:36,720 --> 00:29:39,160 You do NOT want to fall into round three 597 00:29:39,160 --> 00:29:41,520 and you've got 15 minutes to save yourself. 598 00:29:41,520 --> 00:29:43,960 (SHOUTS OF ENCOURAGEMENT) 599 00:29:50,560 --> 00:29:52,960 Are you going to reduce it much or what? 600 00:29:52,960 --> 00:29:55,760 Yeah, I'm going to try to reduce as much as I can, man. 601 00:29:55,760 --> 00:29:57,960 Classic Tommy broth today. I'm going to play to my strengths. 602 00:29:57,960 --> 00:29:59,560 I'm frying off my fish now. 603 00:29:59,560 --> 00:30:01,200 Garlic oil is on the run. 604 00:30:01,200 --> 00:30:03,000 I'm going to char up some of my pineapples. 605 00:30:03,000 --> 00:30:06,360 I've just got a few things running, but they're in the works. 606 00:30:06,360 --> 00:30:08,640 I fry my fish collars in some of my garlic oil 607 00:30:08,640 --> 00:30:12,360 just to give it that extra layer of kind of savouriness. 608 00:30:12,360 --> 00:30:13,840 And they're looking pretty good. 609 00:30:13,840 --> 00:30:16,400 Sorry, man. Sorry. You're right. 610 00:30:16,400 --> 00:30:19,240 I'm working like a madman in this cook. 611 00:30:19,240 --> 00:30:21,640 I've only got 15 minutes to do so much. 612 00:30:21,640 --> 00:30:23,400 I have no time to fluff around. 613 00:30:23,400 --> 00:30:26,480 Just cook, cook, cook, cook and cook. 614 00:30:29,000 --> 00:30:31,680 Tommy. Hey, boys, are you going? We're great. 615 00:30:31,680 --> 00:30:33,520 I feel like you're going back to brothland. 616 00:30:33,520 --> 00:30:37,520 Brothland. I'm going to serve you guys the wings today. 617 00:30:37,520 --> 00:30:40,400 Collars, sweet-sour broth, garlic oil, chilli, 618 00:30:40,400 --> 00:30:42,280 you know, herbs and toppings. 619 00:30:42,280 --> 00:30:43,800 Just all the good flavours. 620 00:30:43,800 --> 00:30:45,960 It's all about getting out of round three. 621 00:30:45,960 --> 00:30:47,360 So, I just got to make this dish, 622 00:30:47,360 --> 00:30:49,960 like, really, really popping, you know? Sounds good. 623 00:30:53,400 --> 00:30:55,880 Beautiful. SARAH: Let's go, Aldo. 624 00:30:55,880 --> 00:30:59,040 I need to strain it again because I want it very clean. 625 00:30:59,040 --> 00:31:01,240 OK, but you've got to get that fish in, mate. 626 00:31:01,240 --> 00:31:03,480 No matter what, I need to cook this fish 627 00:31:03,480 --> 00:31:04,800 perfect, spot on, 628 00:31:04,800 --> 00:31:07,920 and my head, it's all over the shop. 629 00:31:09,480 --> 00:31:11,120 Just leave it. Leave it. 630 00:31:11,120 --> 00:31:13,600 Leave it. Leave it. Leave it. I'm just checking. 631 00:31:13,600 --> 00:31:14,720 The fish is poaching. 632 00:31:14,720 --> 00:31:17,600 And these are going to be the longest minutes of my life. 633 00:31:17,600 --> 00:31:19,800 Take a breath. Get ready. 634 00:31:19,800 --> 00:31:23,200 I can hear Mindy screaming, Sarah yelling as well. 635 00:31:23,200 --> 00:31:26,200 Julie that keeps saying, "Come on, Aldo." 636 00:31:26,200 --> 00:31:29,440 And I'm getting so overwhelmed. 637 00:31:29,440 --> 00:31:30,840 Shake it off, idiot. 638 00:31:30,840 --> 00:31:35,160 The reality is I don't have enough fish left to cook in round three. 639 00:31:35,160 --> 00:31:37,320 This fish needs to be perfect. 640 00:31:37,320 --> 00:31:39,320 Oh, my God. 641 00:31:41,400 --> 00:31:42,440 ALVIN: I'm making ayam percik, 642 00:31:42,440 --> 00:31:45,040 which is a little bit like roast chicken. 643 00:31:45,040 --> 00:31:47,920 So, for this dish, I'm using the chicken thighs. 644 00:31:47,920 --> 00:31:50,440 I've got the chicken done, the rice is cooked. 645 00:31:50,440 --> 00:31:52,200 I'm just making my sambal now. 646 00:31:52,200 --> 00:31:53,360 It looks like I'm under control. 647 00:31:53,360 --> 00:31:55,200 Alvin. Hi. 648 00:31:55,200 --> 00:31:57,760 What are you doing here? So, I'm making a sambal kelapa, 649 00:31:57,760 --> 00:32:00,200 which is literally just desiccated coconut. 650 00:32:00,200 --> 00:32:03,280 I'm going to rub some of the toasted belacan in there. Yeah. 651 00:32:03,280 --> 00:32:05,400 And then going to have some lemon juice sort of through there, 652 00:32:05,400 --> 00:32:06,400 and that's it. 653 00:32:06,400 --> 00:32:08,320 So it kind of goes well with that dish. 654 00:32:08,320 --> 00:32:10,640 So it's like a side hustle. Chilli? 655 00:32:10,640 --> 00:32:12,840 Yeah, there's chilli as well. There's chilli powder. 656 00:32:12,840 --> 00:32:14,200 Yeah. You're, like, hammering chilli? 657 00:32:14,200 --> 00:32:16,760 No, I'm not going to hammer chilli because this is actually quite mild. 658 00:32:16,760 --> 00:32:19,080 Yeah. Very mild. Did you want me to hammer the chilli? 659 00:32:19,080 --> 00:32:21,360 No, no, I'm cooking. I'm cooking the way I cook. 660 00:32:21,360 --> 00:32:23,160 You cook the way you cook. 661 00:32:23,160 --> 00:32:24,960 JULIE: It smells awesome. 662 00:32:27,040 --> 00:32:28,360 Thanks. 663 00:32:28,360 --> 00:32:30,400 Just had to check whether you're talking about mine. 664 00:32:30,400 --> 00:32:32,120 (JULIE LAUGHS) 665 00:32:32,120 --> 00:32:33,400 I sure am. 666 00:32:33,400 --> 00:32:37,280 In case you haven't noticed, I am a glass half empty person. 667 00:32:37,280 --> 00:32:39,400 I don't want to be in round three 668 00:32:39,400 --> 00:32:42,160 because then it's just me and another person. 669 00:32:42,160 --> 00:32:43,360 And those are high odds. 670 00:32:45,040 --> 00:32:48,200 Five minutes to go. Come on! 671 00:32:48,200 --> 00:32:50,840 (SHOUTS OF ENCOURAGEMENT) 672 00:32:50,840 --> 00:32:52,200 Let's go, guys. 673 00:32:55,920 --> 00:32:57,240 DANIEL: That's coming along, Mon. 674 00:32:57,240 --> 00:32:58,960 Alright? Yes. Got a pretty clear idea. 675 00:32:58,960 --> 00:33:00,840 It's just...it's risky, but we'll see. 676 00:33:00,840 --> 00:33:03,240 If it pays off... Yes. That's the plan. 677 00:33:03,240 --> 00:33:07,880 All my elements are done, my crumb's finished, my caramel's in a jar, 678 00:33:07,880 --> 00:33:09,600 my charred plums are all finished 679 00:33:09,600 --> 00:33:11,560 and that parfait is looking good. 680 00:33:11,560 --> 00:33:12,760 JULIE: Beautiful. 681 00:33:12,760 --> 00:33:14,280 I'm taking a bit of a risk with this one, 682 00:33:14,280 --> 00:33:16,720 so I've just got to push and, yeah, make it perfect. 683 00:33:18,000 --> 00:33:19,080 It's chickeny. 684 00:33:20,680 --> 00:33:22,560 It's ready. 685 00:33:22,560 --> 00:33:24,040 The fish is out of the broth. 686 00:33:24,040 --> 00:33:26,680 And I'm definitely sure that this piece of fish 687 00:33:26,680 --> 00:33:28,440 cooked better than round one. 688 00:33:28,440 --> 00:33:30,320 And I'm happy with that. 689 00:33:30,320 --> 00:33:32,560 I know that the broth, it's good as well. 690 00:33:32,560 --> 00:33:36,480 So, it's all coming down more the other guys have done behind me. 691 00:33:36,480 --> 00:33:39,080 Oh, that looks beautiful. 692 00:33:40,600 --> 00:33:41,960 Oh, I'm so happy with that. 693 00:33:41,960 --> 00:33:44,240 I thought my round one dish was good 694 00:33:44,240 --> 00:33:46,360 but this is taking it to the next level. 695 00:33:46,360 --> 00:33:48,920 That tastes like, I bet, out of round three 696 00:33:48,920 --> 00:33:51,040 and hopefully it will keep me safe. 697 00:33:51,040 --> 00:33:54,360 Come on, guys! This is it. 698 00:33:56,160 --> 00:33:57,480 ALL: Ten, 699 00:33:57,480 --> 00:33:59,200 nine, eight, 700 00:33:59,200 --> 00:34:00,760 seven, six, 701 00:34:00,760 --> 00:34:02,600 five, four, 702 00:34:02,600 --> 00:34:04,640 three, two, 703 00:34:04,640 --> 00:34:06,520 one. 704 00:34:06,520 --> 00:34:07,760 Whoo! 705 00:34:10,680 --> 00:34:12,200 Good job, Tommy. 706 00:34:15,720 --> 00:34:19,640 The first dish we'd like to taste belongs to Aldo. 707 00:34:19,640 --> 00:34:21,880 Go, Aldo! 708 00:34:21,880 --> 00:34:22,880 Let's do it. 709 00:34:22,880 --> 00:34:25,240 Bravo! Whoo! Go, Aldo! 710 00:34:30,360 --> 00:34:32,320 Aldo, what have you made us? 711 00:34:33,880 --> 00:34:35,840 It's fillet of snapper all'Acqua Pazza. 712 00:34:37,120 --> 00:34:39,520 It's a classic Neapolitan dish. 713 00:34:39,520 --> 00:34:42,000 It's the dish the fishermen they eat 714 00:34:42,000 --> 00:34:44,440 when they're coming straight off the ocean, 715 00:34:44,440 --> 00:34:45,960 picking up the fishing, basically. 716 00:34:58,440 --> 00:35:01,400 Good news. Fish was perfect this time. 717 00:35:03,480 --> 00:35:05,920 Well done on redemption on that. 718 00:35:05,920 --> 00:35:07,680 And then, mate, it just got better from there. 719 00:35:07,680 --> 00:35:11,200 The broth itself, although it is subtle, 720 00:35:11,200 --> 00:35:15,080 you get the pipis, you get the mussels, you get the snapper, 721 00:35:15,080 --> 00:35:17,960 a wisp of tomato, which works so well with the lemon 722 00:35:17,960 --> 00:35:19,640 and a touch of the anchovy. 723 00:35:19,640 --> 00:35:23,280 It's, like, it's all there and it's really well done in 45 minutes. 724 00:35:23,280 --> 00:35:26,680 Aldo, great edition of all'Acqua Pazza. 725 00:35:28,080 --> 00:35:30,760 You can taste the pipis, you can taste the mussels. 726 00:35:30,760 --> 00:35:32,560 And there's a beautiful balance in there 727 00:35:32,560 --> 00:35:35,400 from the acidity and the sweetness of the tomato. 728 00:35:35,400 --> 00:35:40,040 And when that joins together with the parsley oil, the lemon juice... 729 00:35:40,040 --> 00:35:42,320 I think it's a great dish, mate. It's a great dish. 730 00:35:42,320 --> 00:35:44,440 Well, done, mate. Thank you. Thank you, guys. 731 00:35:50,840 --> 00:35:52,960 And next up, it's Alvin. 732 00:36:07,560 --> 00:36:09,560 Alvin, what did you make? 733 00:36:09,560 --> 00:36:14,000 I made ayam percik, sambal kelapa and coconut rice. 734 00:36:25,600 --> 00:36:26,760 Alvin... 735 00:36:27,520 --> 00:36:29,880 ..the chicken itself is cooked perfectly. 736 00:36:29,880 --> 00:36:31,200 Smart to go to the thighs, 737 00:36:31,200 --> 00:36:34,280 because not only do you get the luxury of them 738 00:36:34,280 --> 00:36:35,720 being a bit more flexible, 739 00:36:35,720 --> 00:36:39,640 but they also produce a lot of chicken flavour into that sauce. 740 00:36:39,640 --> 00:36:43,440 And then the sauce, it's, like, sweet, sour, salty. 741 00:36:43,440 --> 00:36:44,880 And then you get to the coconut sambal, 742 00:36:44,880 --> 00:36:47,120 which is just littered with that belacan, 743 00:36:47,120 --> 00:36:49,560 which is just... gives the funk element to the dish 744 00:36:49,560 --> 00:36:52,960 which we've known to love from dishes with you. 745 00:36:52,960 --> 00:36:57,480 And your coconut rice is perfect. Great dish. Just not enough of it. 746 00:36:57,480 --> 00:36:59,840 Listen, it wasn't in the brief to cook lots of it. 747 00:36:59,840 --> 00:37:01,120 I could have eaten a whole bowl of that. 748 00:37:01,120 --> 00:37:03,080 Yeah. So could I. It was super tasty. 749 00:37:03,080 --> 00:37:05,520 Great dish, mate. Well done. Nice one, Alvin. 750 00:37:09,600 --> 00:37:13,520 Now, Montana with a chicken dessert. Let's go. 751 00:37:16,000 --> 00:37:20,600 MONTANA: There is so much pressure riding on this chicken dessert. 752 00:37:20,600 --> 00:37:24,640 Every element, except for that parfait, is a bit of a gamble. 753 00:37:24,640 --> 00:37:25,800 It just comes down 754 00:37:25,800 --> 00:37:30,360 to whether the judges actually enjoy the flavour of the dish. 755 00:37:30,360 --> 00:37:33,680 If not, I can guarantee that round three cook for me. 756 00:37:44,320 --> 00:37:46,360 OK, Montana, what have we got? 757 00:37:46,360 --> 00:37:50,800 Cinnamon parfait, chicken fat caramel, chicken skin crumb. 758 00:37:52,080 --> 00:37:55,040 So, we have a sweet dish here. Yeah. 759 00:37:55,040 --> 00:37:56,200 How come? 760 00:37:56,200 --> 00:37:58,680 I just thought if there's any day to play to my strengths, 761 00:37:58,680 --> 00:38:00,520 it's this round. 762 00:38:01,480 --> 00:38:03,800 I just wanted to stand out, I guess. 763 00:38:03,800 --> 00:38:05,000 Kudos to you. 764 00:38:05,000 --> 00:38:06,360 It's such a brave thing to do 765 00:38:06,360 --> 00:38:10,040 to walk into this kitchen and cook a chicken skin dessert. 766 00:38:10,040 --> 00:38:13,480 By the sounds of it, we're going to taste the chicken. 767 00:38:13,480 --> 00:38:15,760 It's just whether or not it works together on the plate. 768 00:38:32,960 --> 00:38:34,840 Montana... 769 00:38:34,840 --> 00:38:36,920 I can taste chicken. Confirmed. 770 00:38:36,920 --> 00:38:38,520 The parfait is lovely. 771 00:38:39,640 --> 00:38:42,160 And you get the fat that's inside that caramel 772 00:38:42,160 --> 00:38:43,560 that then coats your mouth 773 00:38:43,560 --> 00:38:46,200 and then the crunch in the crumb and the chicken skin 774 00:38:46,200 --> 00:38:47,960 sort of reinforces that chicken. 775 00:38:47,960 --> 00:38:49,640 It's actually quite a clever dessert. 776 00:38:49,640 --> 00:38:51,720 Thank you. 777 00:38:51,720 --> 00:38:53,600 The genius thing is the cinnamon, 778 00:38:53,600 --> 00:38:55,400 because it is that savoury spice 779 00:38:55,400 --> 00:38:58,880 that really can work well with sweet and savoury dishes. 780 00:38:58,880 --> 00:39:03,880 The way you thought about this is a massive, massive deal. 781 00:39:04,880 --> 00:39:06,720 Chicken skin dessert. 782 00:39:06,720 --> 00:39:10,120 You can tick it off. Well done, Montana. 783 00:39:18,400 --> 00:39:21,040 Next up, Tommy! Tommy! 784 00:39:29,800 --> 00:39:31,880 Tommy, what have you made us? 785 00:39:31,880 --> 00:39:35,320 Today, I've made you canh chua with the snapper wings. 786 00:39:39,400 --> 00:39:40,400 Thank you. 787 00:39:51,600 --> 00:39:53,040 (COUGHS) 788 00:39:53,040 --> 00:39:54,760 Chilli? 789 00:39:54,760 --> 00:39:56,640 No. 790 00:39:56,640 --> 00:39:59,120 I think it was a bit of... I think it was a scale. 791 00:39:59,120 --> 00:40:01,080 (GROANS) 792 00:40:01,080 --> 00:40:02,080 Oh... 793 00:40:06,840 --> 00:40:07,840 Mate... 794 00:40:10,000 --> 00:40:15,160 Dammit. Dammit. Dammit. 795 00:40:16,960 --> 00:40:18,160 Tommy... 796 00:40:20,160 --> 00:40:21,600 Can't get around it, man. 797 00:40:21,600 --> 00:40:22,600 Cannot get around it. 798 00:40:22,600 --> 00:40:25,200 Like, they're all scales. Yeah. 799 00:40:25,200 --> 00:40:26,640 Yeah. 800 00:40:27,920 --> 00:40:31,520 It's a shame because the broth, delicious. 801 00:40:33,080 --> 00:40:36,960 Sweet-and-sour pineapple, sweet-and-sour blistered tomatoes. 802 00:40:36,960 --> 00:40:41,600 It's still got that beautiful background hum of the fish head 803 00:40:41,600 --> 00:40:44,120 that I know that you wanted. 804 00:40:44,120 --> 00:40:46,640 Without the scales, a perfect dish. 805 00:40:47,960 --> 00:40:49,640 I've got no issues with the flavour, Tommy. 806 00:40:49,640 --> 00:40:52,160 I've got no issues with the way you cooked the wings. 807 00:40:53,600 --> 00:40:55,560 There's just one major problem. 808 00:40:55,560 --> 00:40:56,720 Yeah. Unlucky, mate. 809 00:40:56,720 --> 00:40:58,960 Thanks, guys. Thanks, Tommy. 810 00:41:01,400 --> 00:41:03,600 I'm so disappointed in myself. 811 00:41:07,440 --> 00:41:09,480 I definitely know I'm into round three now. 812 00:41:12,000 --> 00:41:14,800 Tommy, tiny mistake. Brush it off, mate. 813 00:41:14,800 --> 00:41:16,480 Just get ready, OK? 814 00:41:16,480 --> 00:41:17,960 Yeah. 815 00:41:17,960 --> 00:41:20,120 (SIGHS) 816 00:41:25,760 --> 00:41:30,040 Alright, Tommy, we already know that you're into round three. 817 00:41:30,040 --> 00:41:33,480 The rest of you made our decision today very difficult, 818 00:41:33,480 --> 00:41:34,800 but... 819 00:41:43,240 --> 00:41:48,080 ..there were two dishes that were simply better. 820 00:41:48,080 --> 00:41:50,520 And those dishes were cooked by... 821 00:41:52,120 --> 00:41:53,320 ..Aldo... 822 00:41:55,520 --> 00:41:57,040 ..and... 823 00:41:59,920 --> 00:42:01,040 ..Montana. 824 00:42:05,800 --> 00:42:08,040 Congratulations. You two are safe. 825 00:42:13,880 --> 00:42:16,800 Unfortunately, that means, Alvin, 826 00:42:16,800 --> 00:42:20,080 you'll be joining Tommy in round three. 827 00:42:24,640 --> 00:42:28,720 Tommy and Alvin, we're giving you one hour 828 00:42:28,720 --> 00:42:33,440 to cook us a dish with whatever is remaining of your chosen ingredient. 829 00:42:34,640 --> 00:42:37,840 You two have one last chance. 830 00:42:37,840 --> 00:42:41,440 Bring us a dish that will save you from elimination. 831 00:42:42,480 --> 00:42:43,480 Yep. 832 00:42:43,480 --> 00:42:46,360 Your 60 minutes starts now. 833 00:42:46,360 --> 00:42:48,600 (SHOUTS OF ENCOURAGEMENT) 834 00:42:53,840 --> 00:42:55,880 Going up against Tommy isn't a good feeling. 835 00:42:55,880 --> 00:42:59,840 Tommy is such a lovable character. 836 00:43:02,320 --> 00:43:04,560 He's like a little brother. 837 00:43:09,200 --> 00:43:13,600 It's come to a part of the competition where we're all so close. 838 00:43:15,320 --> 00:43:17,920 Every elimination is going to cut deep. 839 00:43:17,920 --> 00:43:23,120 But this is particularly deeper because this is just me and Tommy. 840 00:43:24,400 --> 00:43:30,000 I hate it that I find myself in this position where I'm battling him. 841 00:43:31,000 --> 00:43:32,400 And he's a titan. 842 00:43:34,160 --> 00:43:35,400 Go, Alvin. 843 00:43:38,440 --> 00:43:40,320 But I don't want to go home. 844 00:43:42,240 --> 00:43:45,120 I need to really go for it. 845 00:43:48,400 --> 00:43:49,960 He isn't doing drunken chicken, is he? 846 00:43:49,960 --> 00:43:51,960 I need to bring out the big guns. 847 00:43:51,960 --> 00:43:55,760 For round three I'm going to make Drunken Chicken 2.0. 848 00:43:55,760 --> 00:43:57,400 (CHEERING) 849 00:43:57,400 --> 00:43:59,120 ALDO: Yes, Alvin. 850 00:43:59,120 --> 00:44:00,680 You know it from my season. 851 00:44:00,680 --> 00:44:04,320 It was one of my first challenges of childhood memories. 852 00:44:04,320 --> 00:44:06,360 And I won the challenge. 853 00:44:08,040 --> 00:44:10,240 My dish is called Drunken and Bruised. 854 00:44:10,240 --> 00:44:11,800 Mmm. 855 00:44:11,800 --> 00:44:13,480 Mate... 856 00:44:18,200 --> 00:44:19,240 Thank you. 857 00:44:19,240 --> 00:44:21,120 Ohh! That is amazing. 858 00:44:21,120 --> 00:44:22,720 Thanks very much. 859 00:44:22,720 --> 00:44:25,360 Back in season two the recipe was so popular, 860 00:44:25,360 --> 00:44:27,960 there was a national shortage of Shaoxing wine. 861 00:44:27,960 --> 00:44:30,160 And in Asian shops everywhere, 862 00:44:30,160 --> 00:44:31,800 there is a little board 863 00:44:31,800 --> 00:44:35,840 that says 'Alvin's Drunken Chicken ingredients here'. 864 00:44:35,840 --> 00:44:40,840 So, this is a good tribute to what made me in the show. 865 00:44:40,840 --> 00:44:46,640 In fact, I still have people recognising me from Drunken Chicken 866 00:44:46,640 --> 00:44:48,200 rather than my actual name. 867 00:44:48,200 --> 00:44:54,040 I'm hoping Drunken Chicken 2.0 can keep me safe from this elimination. 868 00:44:54,040 --> 00:44:57,760 Pretty cool, hey? DANIEL: Oh, I just got goosebumps. 869 00:44:57,760 --> 00:44:59,080 Goosebumps. Yeah. 870 00:44:59,680 --> 00:45:01,840 Let's go, Tommy! Go, Tommy! 871 00:45:01,840 --> 00:45:04,360 (CHEERING AND APPLAUSE) 872 00:45:05,960 --> 00:45:07,600 TOMMY: Going up against Alvin... 873 00:45:09,440 --> 00:45:12,400 ..is absolutely gut-wrenching. 874 00:45:12,400 --> 00:45:15,520 We have this kind of brotherly relationship, 875 00:45:15,520 --> 00:45:19,360 and I would be so devastated to send Alvin home today. 876 00:45:21,480 --> 00:45:24,840 I think I overheard Alvin doing a drunken chicken. 877 00:45:24,840 --> 00:45:27,480 Look, that's an amazing dish, but so is this. 878 00:45:27,480 --> 00:45:30,080 Good on you, Tommy! BILLIE: Come on, Tommy! 879 00:45:30,080 --> 00:45:35,440 Today I'm making banh can ca kho, a dish from where my mum grew up. 880 00:45:35,440 --> 00:45:37,760 It's really special to me just because it makes me feel 881 00:45:37,760 --> 00:45:39,880 a little bit more connected to my mum. 882 00:45:39,880 --> 00:45:44,240 Fish in a caramelised fish kind of broth/sauce. 883 00:45:45,640 --> 00:45:47,200 I'm going to make this banh can out of this. 884 00:45:47,200 --> 00:45:50,520 So it's like a crispy rice cake, spring onion on top, oil. 885 00:45:50,520 --> 00:45:52,240 You kind of dip and just have fun with it 886 00:45:52,240 --> 00:45:53,720 and it's just a really, really tasty dish. 887 00:45:56,960 --> 00:45:58,800 I'm choosing to make this dish for round three 888 00:45:58,800 --> 00:46:00,840 because I love Vietnamese food. 889 00:46:00,840 --> 00:46:02,680 I'm using, you know, my Vietnamese heritage. 890 00:46:04,720 --> 00:46:06,320 And it is good enough. 891 00:46:07,840 --> 00:46:09,360 MONTANA: Nice, Tommy. 892 00:46:09,360 --> 00:46:10,800 I'm fighting today. 893 00:46:10,800 --> 00:46:14,440 And, look, the best cook wins today, and that...that's all that matters. 894 00:46:21,600 --> 00:46:22,720 Come on, Alvin. 895 00:46:26,880 --> 00:46:28,400 So I'm working on the drunken chicken. 896 00:46:28,400 --> 00:46:32,000 I've got some skin that I'm sort of toasting up. 897 00:46:32,000 --> 00:46:35,000 I have enough chicken left for round three, 898 00:46:35,000 --> 00:46:38,800 so my miserly ways in round one and round two paid off. 899 00:46:38,800 --> 00:46:40,120 Alvin. Alvin. 900 00:46:40,120 --> 00:46:45,320 Hi. Shaoxing wine, peanuts, garlic. 901 00:46:45,320 --> 00:46:48,480 You're going there, aren't you? I'm going there. I have no choice. 902 00:46:48,480 --> 00:46:51,440 Are we drunken chicken? We're drunken chickening, yes. 903 00:46:51,440 --> 00:46:52,840 Oooh! 904 00:46:52,840 --> 00:46:56,280 Mate, if ever there was a day to bring it out, it's...it's today. 905 00:46:56,280 --> 00:47:00,280 This was an internet sensation back in your season, if I recall. 906 00:47:00,280 --> 00:47:01,800 Yes. Yes. 907 00:47:01,800 --> 00:47:04,080 It's the same version, except I'm sort of obviously 908 00:47:04,080 --> 00:47:05,800 going to pimp it up a little bit. 909 00:47:05,800 --> 00:47:08,080 What's different about 2.0? 910 00:47:08,080 --> 00:47:10,920 So I'm going to poach the, um...the chicken breasts 911 00:47:10,920 --> 00:47:12,680 and then it's going to be shredded. 912 00:47:12,680 --> 00:47:15,400 And then I'm going to pile it up with the bruised salad 913 00:47:15,400 --> 00:47:20,160 with a lovely sort of sesame oil, palm sugar, lime juice, fish sauce, 914 00:47:20,160 --> 00:47:22,960 sort of dressing, so it's going to really smack you in the face. 915 00:47:22,960 --> 00:47:26,400 Will there be any of the... any of the liquor, or...? 916 00:47:26,400 --> 00:47:28,600 Yeah, so I'm going to see what I can do with the liquor, 917 00:47:28,600 --> 00:47:31,160 because if I can sort of have the liquor at the bottom of the plate 918 00:47:31,160 --> 00:47:32,920 as well, or the bowl, that'll be lovely. 919 00:47:32,920 --> 00:47:34,600 I'm excited. I'm pumped. 920 00:47:34,600 --> 00:47:36,360 I'm pumped. I'm excited. 921 00:47:36,360 --> 00:47:38,120 Not just because you're making drunken chicken, 922 00:47:38,120 --> 00:47:39,960 but I'm excited about 2.0. 923 00:47:39,960 --> 00:47:42,040 (LAUGHS) I hope you like it. 924 00:47:43,840 --> 00:47:45,880 Jock and Andy were not in my season, 925 00:47:45,880 --> 00:47:48,840 and I know they haven't tasted my drunken chicken. 926 00:47:48,840 --> 00:47:53,240 So there's a big risk that... there's a lot of expectations, 927 00:47:53,240 --> 00:47:58,280 and high expectations sometimes can be quite fatal. 928 00:48:01,920 --> 00:48:03,640 And here's the clincher. 929 00:48:06,720 --> 00:48:10,840 I have not made the dish since season 2 930 00:48:10,840 --> 00:48:16,680 because I couldn't bring myself to making the dish again 931 00:48:16,680 --> 00:48:18,320 because it was such a hit. 932 00:48:21,760 --> 00:48:25,600 So I will be devastated 933 00:48:25,600 --> 00:48:32,640 if the dish that made me somewhat famous all 12 years ago 934 00:48:32,640 --> 00:48:37,560 is going to be the dish that sends me home today. 935 00:48:51,920 --> 00:48:54,160 30 minutes to go. Come on, fellas! 936 00:48:54,160 --> 00:48:57,080 BILLIE: Go, Tommy! KEYMA: Go, Alvin! 937 00:48:57,080 --> 00:48:58,680 This challenge is brutal. 938 00:49:01,360 --> 00:49:03,080 It's all looking great, Alvin. 939 00:49:03,080 --> 00:49:07,200 We're all in shock to see Tommy and Alvin down there cooking. 940 00:49:08,080 --> 00:49:10,320 ALDO: Go, Tommy. Go, Alvin. 941 00:49:10,320 --> 00:49:12,960 For Alvin and Tommy to get through this round, 942 00:49:12,960 --> 00:49:14,560 their only strategy can be... 943 00:49:19,280 --> 00:49:21,720 ..do what you know, do what you love 944 00:49:21,720 --> 00:49:24,240 and do it the very best way you know how. 945 00:49:25,440 --> 00:49:27,120 I feel terrible going up against Alvin. 946 00:49:27,120 --> 00:49:29,720 It just sucks to go after someone that you're so close to. 947 00:49:32,240 --> 00:49:33,720 How are you going, Tommy? 948 00:49:35,280 --> 00:49:36,280 Tommy? 949 00:49:36,280 --> 00:49:37,760 How are you doing? I'm good, mate. 950 00:49:37,760 --> 00:49:39,360 How are you doing, man? 951 00:49:39,360 --> 00:49:43,000 Yeah, you know. Hanging in there. 952 00:49:43,000 --> 00:49:44,560 Hanging in? Yeah. 953 00:49:44,560 --> 00:49:46,600 JULIE: You're both going great. 954 00:49:46,600 --> 00:49:51,720 Everything in this whole competition has led up to this cook. 955 00:49:51,720 --> 00:49:55,560 Being able to cook the food that my mum has taught me... 956 00:49:55,560 --> 00:49:59,480 (EXHALES HEAVILY) ..it's so special, you know? 957 00:49:59,480 --> 00:50:01,920 I'm making the rice cakes here, you know, 958 00:50:01,920 --> 00:50:05,800 and it's just all about, you know, that crispy and soft, pillowy stuff 959 00:50:05,800 --> 00:50:07,360 that kind of really goes with the fish. 960 00:50:09,000 --> 00:50:11,720 The rice cakes are one of the main elements of my dish. 961 00:50:11,720 --> 00:50:14,320 You get the rice cakes and you dip it into the sauce broth. 962 00:50:15,960 --> 00:50:17,640 It soaks up all that flavour. 963 00:50:17,640 --> 00:50:20,040 You get a little bit of fish and mango, eat it all together 964 00:50:20,040 --> 00:50:21,680 and it's just heavenly. 965 00:50:22,720 --> 00:50:25,040 Just got to wait for them to crisp up all the way through 966 00:50:25,040 --> 00:50:26,600 and then I can move on. 967 00:50:28,680 --> 00:50:31,040 This is going to be a purler. Round three. 968 00:50:31,040 --> 00:50:33,000 Yeah. Unbelievable. 969 00:50:33,000 --> 00:50:34,400 Alvin. 970 00:50:34,400 --> 00:50:38,160 Drunken chicken. The dish that broke the internet. 971 00:50:38,160 --> 00:50:41,520 The fact that it's 2.0 excites me. 972 00:50:41,520 --> 00:50:43,440 I feel like now it's all down to 973 00:50:43,440 --> 00:50:46,760 how he uses the rest of that chicken in round three. 974 00:50:46,760 --> 00:50:49,480 It's the same that can be said for Tommy in the back there. 975 00:50:49,480 --> 00:50:52,800 After round two, he had one half of the fish. 976 00:50:52,800 --> 00:50:55,760 He's already used the backbones and that in his broth, 977 00:50:55,760 --> 00:50:59,000 and I feel like he's going to poach the whole fillet side as well. 978 00:50:59,000 --> 00:51:01,080 The good thing is we've got a fight on our hands. 979 00:51:01,080 --> 00:51:03,040 Oh, totally. So, see how this plays out. 980 00:51:05,280 --> 00:51:06,280 Go, Tommy. 981 00:51:06,280 --> 00:51:07,480 JULIE: Go, Tommy. 982 00:51:07,480 --> 00:51:10,800 I think I've done pretty well to prove 983 00:51:10,800 --> 00:51:14,160 that I deserve to be in top 10 of this season. 984 00:51:15,400 --> 00:51:18,080 This dish definitely shows off quite a lot of skill. 985 00:51:19,760 --> 00:51:21,840 If I execute, it will be amazing 986 00:51:21,840 --> 00:51:24,800 and I think it will be my ticket into top nine. 987 00:51:26,240 --> 00:51:27,160 BOTH: Tommy. Hey, boys. 988 00:51:27,160 --> 00:51:28,440 How are you going? Good. 989 00:51:28,440 --> 00:51:30,360 Mate, you are hustlin'! I am hustling. I need to hustle. 990 00:51:30,360 --> 00:51:32,000 I need to make sure everything is perfect today 991 00:51:32,000 --> 00:51:33,400 because I'm going up against Alvin. 992 00:51:33,400 --> 00:51:34,560 JOCK: What's in there so far? 993 00:51:34,560 --> 00:51:38,320 Um, so, caramelising sugar, so, sugar's caramelising with some oil, 994 00:51:38,320 --> 00:51:40,920 onions and garlic, and then I just put some water into it. 995 00:51:40,920 --> 00:51:43,520 Got it. So you're going to poach the fish in the broth? 996 00:51:43,520 --> 00:51:45,120 I'm going to poach it maybe whole. Right. 997 00:51:45,120 --> 00:51:47,920 And then so that you can just cut it, then have it as... 998 00:51:47,920 --> 00:51:49,480 Right, so we kind of flake it off... Yeah. 999 00:51:49,480 --> 00:51:51,760 ..put it into the rice cake, salad on top. 1000 00:51:51,760 --> 00:51:53,240 And then just put it in the soup. Yep. 1001 00:51:53,240 --> 00:51:58,120 Gotcha. It all sounds epic, but this has to be all-time good... 1002 00:51:58,120 --> 00:52:00,080 Yeah. ..to keep you in the competition. 1003 00:52:00,080 --> 00:52:03,080 That's probably a challenge today. Yeah, it is definitely my challenge. 1004 00:52:03,080 --> 00:52:05,360 And I'm, you know, just going to have to bring it. 1005 00:52:05,360 --> 00:52:08,400 You got a lot to do, mate, and not much time left to do it. 1006 00:52:08,400 --> 00:52:09,960 Thanks, guys. BILLIE: Go, Tommy. 1007 00:52:09,960 --> 00:52:12,360 JULIE: Come on, Tommy! ALDO: Go, Tommy! 1008 00:52:14,000 --> 00:52:16,360 That little pan's really smoking, Tommy. 1009 00:52:21,480 --> 00:52:23,480 I go check on the banh cans 1010 00:52:23,480 --> 00:52:27,320 and they are sticking to the pan like nothing ever. 1011 00:52:27,320 --> 00:52:29,200 I'm definitely worried. 1012 00:52:29,200 --> 00:52:31,560 I've already got a lot on my plate 1013 00:52:31,560 --> 00:52:33,520 and now I've got to fix these banh cans. 1014 00:52:34,600 --> 00:52:37,240 Part of the process is always, you know, the first pancake 1015 00:52:37,240 --> 00:52:38,640 is always crap. 1016 00:52:38,640 --> 00:52:42,320 So I just need to move on, get these out so I can get the next batch in. 1017 00:52:42,320 --> 00:52:44,480 I have to be careful about these rice cakes 1018 00:52:44,480 --> 00:52:46,120 not taking over this whole cook. 1019 00:52:46,120 --> 00:52:49,600 I've still got my fish broth, my fish and my green mango salad 1020 00:52:49,600 --> 00:52:50,960 to work on. 1021 00:52:50,960 --> 00:52:53,120 MINDY: Tommy, do you want to do, like, one small test one 1022 00:52:53,120 --> 00:52:54,920 so you don't destroy the pan again? 1023 00:52:54,920 --> 00:52:56,400 No, I'm OK. I have time. You good? 1024 00:52:56,400 --> 00:52:57,800 DANIEL: You know what you're doing, man. 1025 00:52:57,800 --> 00:52:59,000 Yeah, you got it. 1026 00:53:03,840 --> 00:53:05,440 (SIGHS) 1027 00:53:05,440 --> 00:53:06,760 Focus. 1028 00:53:06,760 --> 00:53:09,080 JULIE: Just focus. Doing well, mate. Keep going. 1029 00:53:09,080 --> 00:53:12,800 So with all these things that I've worked on, 1030 00:53:12,800 --> 00:53:19,520 so far, drunken chicken 2.0 is pretty much 90% a replica of season 2. 1031 00:53:19,520 --> 00:53:22,840 So the difference is in the poaching liquid. 1032 00:53:22,840 --> 00:53:25,960 So, I'm going to turn the poaching liquid into a broth. 1033 00:53:27,240 --> 00:53:29,560 In season 2, I took it as is, 1034 00:53:29,560 --> 00:53:33,800 but now what I want to do is to take a little bit of the poaching liquid 1035 00:53:33,800 --> 00:53:35,960 and make sure I amp the flavour 1036 00:53:35,960 --> 00:53:40,320 because I really need a hum of heat sort of through it. 1037 00:53:40,320 --> 00:53:44,440 I add bird's eye chilli, balance it with a bit of sugar 1038 00:53:44,440 --> 00:53:47,240 and a bit of rice wine vinegar as well. 1039 00:53:47,240 --> 00:53:51,200 It will carry the flavour through with the chicken and the salad. 1040 00:53:52,680 --> 00:53:53,960 Ooh. 1041 00:53:54,960 --> 00:53:56,280 I quite like that. 1042 00:53:56,280 --> 00:53:58,400 Did you like that or did you not like that? 1043 00:53:58,400 --> 00:53:59,440 No, I quite like that. 1044 00:53:59,440 --> 00:54:00,680 Just... I'm just working on it. 1045 00:54:00,680 --> 00:54:04,040 So is this, like, the drunken chicken syrup? 1046 00:54:04,040 --> 00:54:05,560 It's supposed to be more like a broth. 1047 00:54:05,560 --> 00:54:06,760 OK. Yeah. 1048 00:54:06,760 --> 00:54:09,160 Right. But I'm just playing with the balance at the moment. 1049 00:54:09,160 --> 00:54:10,480 Are you excited? 1050 00:54:10,480 --> 00:54:11,720 I'm excited, actually. 1051 00:54:11,720 --> 00:54:12,880 We are excited. 1052 00:54:12,880 --> 00:54:14,640 This is a battle, and I love a battle. 1053 00:54:14,640 --> 00:54:17,280 It's really hard going against Tommy. 1054 00:54:17,280 --> 00:54:19,440 There's a 50% chance of going home. 1055 00:54:19,440 --> 00:54:21,640 Why is it hard? 'Cause he's...he's a gun! 1056 00:54:21,640 --> 00:54:23,920 So are you. Oh... 1057 00:54:23,920 --> 00:54:25,200 Eh... 1058 00:54:26,560 --> 00:54:28,320 OK. So am I. (LAUGHS) 1059 00:54:28,320 --> 00:54:29,840 Thanks, Jock. Good luck. 1060 00:54:29,840 --> 00:54:31,440 Go, Alvin. Come on, Alvin. 1061 00:54:39,360 --> 00:54:42,280 BILLIE: What does Marco say? "Fingers are made for burning." 1062 00:54:42,280 --> 00:54:44,880 JULIE: Get the ice ball out of the fridge. 1063 00:54:44,880 --> 00:54:47,400 It's alright, Julie. I don't need feelings anymore. 1064 00:54:47,400 --> 00:54:48,640 (LAUGHTER) 1065 00:54:48,640 --> 00:54:51,240 It's all numb from the neck down. 1066 00:54:53,440 --> 00:54:55,280 Come on, Tommy. Let's do it, mate. 1067 00:54:56,800 --> 00:55:02,080 I check on my second batch of rice cakes and they're still sticking, 1068 00:55:02,080 --> 00:55:04,600 but I think I can salvage a few of them. 1069 00:55:04,600 --> 00:55:06,960 Is that the cakes? Yeah, yeah. 1070 00:55:06,960 --> 00:55:09,400 They're not that great, man, but I'm OK. 1071 00:55:09,400 --> 00:55:11,080 I'll just quickly do this to them. 1072 00:55:15,480 --> 00:55:17,240 Push on, Tommy. Come on, Tommy. Thank you. 1073 00:55:17,240 --> 00:55:18,440 DANIEL: Come on, mate. You can do it. 1074 00:55:18,440 --> 00:55:20,240 (CHEERING) BILLIE: Go, Tommy! 1075 00:55:27,880 --> 00:55:29,960 The rice cakes were starting to look OK. 1076 00:55:31,000 --> 00:55:32,840 KEYMA: Just give all your attention to that fish. 1077 00:55:34,520 --> 00:55:38,280 I need to really just dig deep and finish off my dish. 1078 00:55:38,280 --> 00:55:40,520 DANIEL: How long are you putting the fish in for? Two minutes. 1079 00:55:40,520 --> 00:55:42,960 We wanted a battle, and that's what we've got. 1080 00:55:42,960 --> 00:55:44,880 Only five minutes to go! 1081 00:55:44,880 --> 00:55:47,200 (CHEERING, APPLAUSE) 1082 00:55:47,200 --> 00:55:48,880 Let's go, Tommy! 1083 00:55:48,880 --> 00:55:52,600 It would mean so much for me to stay in the competition. 1084 00:55:52,600 --> 00:55:53,680 ALDO: Lovely, Tommy. 1085 00:55:53,680 --> 00:55:59,280 MasterChef has been, you know, my whole life for about two years now. 1086 00:55:59,280 --> 00:56:01,880 There's something deep in my heart 1087 00:56:01,880 --> 00:56:05,320 that I feel like a sense of belonging with food, 1088 00:56:05,320 --> 00:56:11,080 and MasterChef has given me this opportunity to explore that passion. 1089 00:56:15,160 --> 00:56:17,400 DANIEL: Just give it a poke, man, to see if it's all... 1090 00:56:17,400 --> 00:56:18,560 Huh? If it... 1091 00:56:18,560 --> 00:56:20,120 Just give it that poke, like you did last time. 1092 00:56:21,400 --> 00:56:23,800 Yep. Tick. Tick, tick, tick, tick, tick, tick. 1093 00:56:23,800 --> 00:56:26,000 OK. That's it, mate. Good on you. 1094 00:56:26,000 --> 00:56:28,120 Just think. Just think about these last minutes, yeah? 1095 00:56:28,120 --> 00:56:29,440 Finish strong, mate. 1096 00:56:30,600 --> 00:56:32,040 MONTANA: Looks good, Alvin. 1097 00:56:32,040 --> 00:56:33,040 Plating up my dish, 1098 00:56:33,040 --> 00:56:37,160 I have to make sure that the drunken chicken 2.0, 1099 00:56:37,160 --> 00:56:39,880 it is done to perfection. 1100 00:56:44,600 --> 00:56:46,400 I'm feeling the pressure. 1101 00:56:48,240 --> 00:56:51,560 The risk of doing this dish and have it judged 1102 00:56:51,560 --> 00:56:54,000 and not live up to its standards... 1103 00:56:57,440 --> 00:57:00,280 ..could obliterate the legacy that is the drunken chicken. 1104 00:57:00,280 --> 00:57:02,920 That looks beautiful, Alvin. 1105 00:57:02,920 --> 00:57:06,320 With not long to go, 1106 00:57:06,320 --> 00:57:08,320 I taste the dish as a whole. 1107 00:57:14,160 --> 00:57:18,440 It tastes like how I remember it... 1108 00:57:19,640 --> 00:57:20,960 Ooh! 1109 00:57:20,960 --> 00:57:22,360 ..but better. 1110 00:57:24,040 --> 00:57:25,440 Shit, that is good. 1111 00:57:27,240 --> 00:57:33,840 It transports me back to 12 years ago in this kitchen. 1112 00:57:36,280 --> 00:57:40,160 I'm back in the MasterChef kitchen in 2010. 1113 00:57:40,160 --> 00:57:42,840 That is amazing. Thanks very much. 1114 00:57:44,360 --> 00:57:49,400 I'm back in my mum's dining room, just drinking soup. 1115 00:57:52,880 --> 00:57:56,840 It's all sorts of emotion in a positive way. 1116 00:57:56,840 --> 00:57:59,240 (SNIFFLES) JULIE: It's alright, mate. 1117 00:58:00,840 --> 00:58:02,440 It's overwhelming. 1118 00:58:05,480 --> 00:58:08,240 This dish just changed my life 1119 00:58:08,240 --> 00:58:10,360 where it just... 1120 00:58:12,200 --> 00:58:14,280 ..changed my life for the better. 1121 00:58:14,280 --> 00:58:16,240 You've done great, Alvin. 1122 00:58:18,080 --> 00:58:21,080 It's been such a battle going through this competition... 1123 00:58:21,080 --> 00:58:23,520 BILLIE: Looks beautiful, Alvin. 1124 00:58:23,520 --> 00:58:25,960 ..wondering whether you belong. 1125 00:58:25,960 --> 00:58:30,360 And every now and then, you create dishes like this and you think... 1126 00:58:31,480 --> 00:58:33,320 (SNIFFLES) .."I bloody belong." 1127 00:58:34,920 --> 00:58:36,000 Here we go. 1128 00:58:36,000 --> 00:58:38,320 Ten, nine... 1129 00:58:38,320 --> 00:58:40,040 ALL: ..eight, seven, 1130 00:58:40,040 --> 00:58:42,800 six, five, four, 1131 00:58:42,800 --> 00:58:45,640 three, two, one! 1132 00:58:45,640 --> 00:58:48,400 JOCK: That's it! (APPLAUSE, CHEERING) 1133 00:59:00,520 --> 00:59:03,200 TOMMY: There's a lot of emotion at the end of this cook. 1134 00:59:03,200 --> 00:59:06,800 And it's just...it just really sucks 1135 00:59:06,800 --> 00:59:09,880 to have to go up against somebody that you really like. 1136 00:59:09,880 --> 00:59:11,680 Well done. Thanks, Jock. 1137 00:59:11,680 --> 00:59:14,080 Well done, Tommy. You good? 1138 00:59:14,080 --> 00:59:15,600 Yeah. You alright? 1139 00:59:15,960 --> 00:59:18,640 Just crazy hectic at the end, man. 1140 00:59:33,800 --> 00:59:36,480 JULIE: There are so many reasons for this level of emotion. 1141 00:59:36,480 --> 00:59:39,120 Yeah, it's a cooking show... 1142 00:59:41,600 --> 00:59:43,880 ..but it's so much more than that. 1143 00:59:52,280 --> 00:59:54,920 You invest so much to be here 1144 00:59:54,920 --> 00:59:58,840 and you want so much for the food that means something to you 1145 00:59:58,840 --> 01:00:03,320 to translate into something beautiful for somebody else. 1146 01:00:04,760 --> 01:00:08,440 It's difficult to describe how much that comes to matter. 1147 01:00:13,000 --> 01:00:15,360 We care about it. The judges care about it. 1148 01:00:15,360 --> 01:00:19,440 Everybody involved in this whole process is feeling this. 1149 01:00:23,440 --> 01:00:25,160 It is what it is, right? 1150 01:00:51,880 --> 01:00:53,080 Good luck, Tommy. 1151 01:00:53,080 --> 01:00:54,080 Thanks, Alvin. 1152 01:00:59,520 --> 01:01:02,720 The nerves are all-time high. 1153 01:01:03,800 --> 01:01:05,840 Knowing that Alvin is doing a dish 1154 01:01:05,840 --> 01:01:08,240 that propelled him into the limelight 1155 01:01:08,240 --> 01:01:09,640 is scary. 1156 01:01:11,320 --> 01:01:13,760 But I know my dish is good enough. 1157 01:01:15,160 --> 01:01:18,600 As long as everything is really, really perfect. 1158 01:01:18,600 --> 01:01:20,280 Hey, boys. BOTH: Tommy. 1159 01:01:20,280 --> 01:01:21,600 What's going on? 1160 01:01:21,600 --> 01:01:22,720 ANDY: A lot. 1161 01:01:22,720 --> 01:01:24,480 A lot is going on, isn't it? 1162 01:01:27,280 --> 01:01:28,760 Tommy, what did you cook? 1163 01:01:30,560 --> 01:01:35,960 Today I made banh can with a ca kho, and mango salad. 1164 01:01:38,000 --> 01:01:40,760 That was a tough cook, wasn't it? Mm. That was a TOUGH cook. 1165 01:01:40,760 --> 01:01:43,440 I reckon one of the toughest I've ever been in. 1166 01:01:43,440 --> 01:01:46,080 Going through three cooks in a row 1167 01:01:46,080 --> 01:01:50,240 and just having those ups and downs just really gets to you. 1168 01:01:50,240 --> 01:01:53,120 There's a lot of emotion that came out from both you and Alvin 1169 01:01:53,120 --> 01:01:54,680 after the cook. 1170 01:01:54,680 --> 01:01:57,360 Oh, it's...it's a lot of pressure and... 1171 01:01:58,320 --> 01:02:00,960 ..it's hard cooking against one other person. 1172 01:02:00,960 --> 01:02:03,160 Was it because you know how good he is? 1173 01:02:03,160 --> 01:02:04,640 Yeah. And it's...I know... 1174 01:02:04,640 --> 01:02:07,120 It's because I know how good Alvin is 1175 01:02:07,120 --> 01:02:09,600 and I know how much I need to perfect this dish. 1176 01:02:12,480 --> 01:02:16,400 The smallest error could mean that it's my last dish. 1177 01:02:16,400 --> 01:02:19,360 I don't want to go home, and it's just... 1178 01:02:19,360 --> 01:02:21,760 (SIGHS) It's so scary. 1179 01:02:22,600 --> 01:02:23,680 Mm. We'll taste. 1180 01:02:23,680 --> 01:02:24,880 Do you want to broth it? 1181 01:02:31,080 --> 01:02:32,560 Thanks, mate. Thank you. 1182 01:02:32,560 --> 01:02:34,320 Cheers, Tommy. Peace out, guys. 1183 01:02:34,320 --> 01:02:35,640 Enjoy your meal. 1184 01:02:42,800 --> 01:02:46,640 It looks quite...quite a tidy little set-up, doesn't it? 1185 01:02:58,080 --> 01:02:59,280 Interesting. 1186 01:03:08,200 --> 01:03:10,200 He's cooked the fish beautifully. 1187 01:03:11,280 --> 01:03:12,880 I was worried for him because that fish went in 1188 01:03:12,880 --> 01:03:17,160 with, like, six minutes to go and there was a still lot going on. 1189 01:03:17,160 --> 01:03:21,240 So my fear was it may have slipped from him, 1190 01:03:21,240 --> 01:03:22,920 but it didn't, which is great. 1191 01:03:24,040 --> 01:03:26,640 The broth is delicious. 1192 01:03:26,640 --> 01:03:30,240 I love how he kind of caramelised the sugars in it early 1193 01:03:30,240 --> 01:03:33,640 to give that really dark colour, because it's got a lot of body. 1194 01:03:33,640 --> 01:03:35,560 The snapper was cooked perfectly. 1195 01:03:35,560 --> 01:03:38,200 You know, it was a really nice set of pave of fish 1196 01:03:38,200 --> 01:03:40,040 down underneath that salad. 1197 01:03:40,040 --> 01:03:44,080 The salad was nice enough - bit of herbs and some shredded mango, 1198 01:03:44,080 --> 01:03:46,080 bit of chilli, a nice amount of heat. 1199 01:03:46,080 --> 01:03:49,360 The real problem lies in the rice cakes. Yeah. 1200 01:03:50,760 --> 01:03:52,560 Slightly undercooked. 1201 01:03:52,560 --> 01:03:55,960 This is a good dish, but it's not Tommy's best. 1202 01:03:55,960 --> 01:03:57,160 No. 1203 01:03:57,160 --> 01:03:58,960 And who knows where that'll land him? 1204 01:04:03,880 --> 01:04:04,960 Good luck, man. 1205 01:04:04,960 --> 01:04:06,880 Thanks, Tommy. 1206 01:04:06,880 --> 01:04:07,880 This is it. 1207 01:04:10,160 --> 01:04:11,840 Looking at Drunken Chicken 2.0, 1208 01:04:11,840 --> 01:04:14,920 I'm really proud of how far it's actually come 1209 01:04:14,920 --> 01:04:17,360 compared to the original version, 1210 01:04:17,360 --> 01:04:21,400 but I'm nervous presenting this to these judges. 1211 01:04:22,800 --> 01:04:27,400 They have no frame of reference of what the original version was like 1212 01:04:27,400 --> 01:04:31,360 and they have ALL the expectation. 1213 01:04:31,360 --> 01:04:33,960 What if it's a one-hit wonder? 1214 01:04:36,200 --> 01:04:37,920 Alvin. Hello. 1215 01:04:40,280 --> 01:04:41,800 Tell me what you cooked. 1216 01:04:41,800 --> 01:04:44,880 I made drunken chicken 2.0. 1217 01:04:47,120 --> 01:04:50,400 That was an emotional end to a long day. 1218 01:04:50,400 --> 01:04:51,600 Yeah, yeah. 1219 01:04:51,600 --> 01:04:53,480 It's been a full-on day. 1220 01:04:53,480 --> 01:04:57,160 Would you say round three was really more of a mental challenge 1221 01:04:57,160 --> 01:04:58,440 than it was a cooking challenge? 1222 01:04:58,440 --> 01:05:00,400 Yeah. Round three, definitely more... 1223 01:05:00,400 --> 01:05:03,040 ..more of a mental challenge just because it's... 1224 01:05:03,040 --> 01:05:04,400 ..you know, like, we... 1225 01:05:04,400 --> 01:05:06,480 (CHUCKLES) I don't think 'surviving' is the right word. 1226 01:05:06,480 --> 01:05:08,360 We survived the first two rounds, 1227 01:05:08,360 --> 01:05:12,200 but then, you know, the third round is like, "This is it," you know? 1228 01:05:12,200 --> 01:05:15,600 Like, it's...it's the...it's the finish line, no matter what. 1229 01:05:15,600 --> 01:05:18,960 This drunken chicken will either send you home 1230 01:05:18,960 --> 01:05:24,200 or it will revive that hit that happened all those years ago. 1231 01:05:24,200 --> 01:05:26,800 Yeah, well, if it is the latter, 1232 01:05:26,800 --> 01:05:31,280 then it's exactly what I felt when I cooked that dish. 1233 01:05:31,280 --> 01:05:32,960 It's... (EXHALES HEAVILY) 1234 01:05:32,960 --> 01:05:36,400 It was...it was quite the spark that it rekindled. 1235 01:05:38,560 --> 01:05:40,080 Alright. 1236 01:05:40,080 --> 01:05:41,800 Do you want to, uh... I would love to. 1237 01:05:41,800 --> 01:05:43,080 ..sauce her up? 1238 01:05:50,320 --> 01:05:52,000 See you. Thank you. 1239 01:06:01,120 --> 01:06:02,880 That was full-on. 1240 01:06:04,360 --> 01:06:05,440 Oh! 1241 01:06:30,040 --> 01:06:33,200 Well...it looks the part. 1242 01:06:33,200 --> 01:06:34,960 It does. 1243 01:06:34,960 --> 01:06:41,360 I don't think I've had so much anticipation about eating a dish. 1244 01:06:41,360 --> 01:06:44,240 Me neither. Like, talk about build-up. 1245 01:06:44,240 --> 01:06:45,240 Yeah. 1246 01:07:32,640 --> 01:07:35,360 That was spectacular. 1247 01:07:39,560 --> 01:07:42,680 I didn't taste the original one that he cooked, obviously, 1248 01:07:42,680 --> 01:07:46,040 but THAT - that's something else. 1249 01:07:46,040 --> 01:07:48,400 It's beyond drunken chicken. 1250 01:07:50,920 --> 01:07:54,040 It's perfect, it's moist, it's tender, 1251 01:07:54,040 --> 01:07:56,360 it's giving your palate a hug 1252 01:07:56,360 --> 01:08:01,240 while it talks to you about the Shaoxing wine and the chilli. 1253 01:08:01,240 --> 01:08:03,360 It's very clever. 1254 01:08:03,360 --> 01:08:05,480 What he's done is taken drunken chicken 1255 01:08:05,480 --> 01:08:07,920 and...you know, this isn't a cover version - 1256 01:08:07,920 --> 01:08:10,440 it's like... It's a whole new band. 1257 01:08:11,760 --> 01:08:14,160 The drunken chicken broth is, like... 1258 01:08:15,280 --> 01:08:16,480 ..incredible. 1259 01:08:16,480 --> 01:08:19,280 You know? It's a real expression of how good his palate is. 1260 01:08:19,280 --> 01:08:23,120 And then when it's combined with the pulled chicken breasts, 1261 01:08:23,120 --> 01:08:28,440 with the tang of the green mango, the beans and all of the herbs, 1262 01:08:28,440 --> 01:08:31,880 that's when the whole symphony starts to really go hard. 1263 01:08:31,880 --> 01:08:33,760 You know what it's like? 1264 01:08:33,760 --> 01:08:37,840 Dolly Parton sang... What was the song - I Will Always Love You? 1265 01:08:37,840 --> 01:08:39,440 Yeah. Great song. 1266 01:08:39,440 --> 01:08:41,560 Smashing. Dolly Parton smashed it. 1267 01:08:41,560 --> 01:08:47,280 Then along came Whitney Houston and just smashed her out of the water. 1268 01:08:47,280 --> 01:08:51,560 That bowl is the Whitney Houston version. 1269 01:08:51,560 --> 01:08:52,840 Couldn't agree more. 1270 01:08:52,840 --> 01:08:58,840 Alvin's brought us quite possibly the best dish he has ever made in his life. 1271 01:09:02,960 --> 01:09:06,080 You know what? I'm getting shares in Shaoxing wine. 1272 01:09:06,080 --> 01:09:08,160 (LAUGHS) 1273 01:09:39,320 --> 01:09:41,640 Tommy versus Alvin. 1274 01:09:43,600 --> 01:09:46,640 This was a MasterChef battle for the ages. 1275 01:09:49,880 --> 01:09:54,360 Regardless of the results today, fellas, a titan is going home. 1276 01:09:57,240 --> 01:09:58,440 Tommy. 1277 01:10:00,640 --> 01:10:02,640 Your fish, the snapper... 1278 01:10:02,640 --> 01:10:03,800 Yep. 1279 01:10:03,800 --> 01:10:06,320 It was cooked beautifully. 1280 01:10:08,800 --> 01:10:10,240 The broth was tasty. 1281 01:10:12,000 --> 01:10:15,720 But where your dish fell short were the rice cakes. 1282 01:10:18,880 --> 01:10:19,880 Alvin. 1283 01:10:21,080 --> 01:10:23,040 You took a big gamble, 1284 01:10:23,040 --> 01:10:26,320 bringing us a new version of the dish that made you. 1285 01:10:30,000 --> 01:10:35,400 We think that it might be the best dish that you've ever cooked 1286 01:10:35,400 --> 01:10:37,560 in your entire life. 1287 01:10:40,040 --> 01:10:42,600 It was truly phenomenal. 1288 01:10:45,880 --> 01:10:47,360 And I'm sorry, Tommy... 1289 01:10:51,240 --> 01:10:53,240 ..Alvin's dish was unbeatable... 1290 01:10:55,320 --> 01:10:58,560 ..and that means you're going home. 1291 01:11:23,840 --> 01:11:28,640 Tommy, we are losing a favourite today in many more ways than one. 1292 01:11:28,640 --> 01:11:30,800 Your talent speaks for yourself. 1293 01:11:30,800 --> 01:11:34,840 It has done the whole time you've been in this place. 1294 01:11:34,840 --> 01:11:37,600 Mate, you are quite simply the best Vietnamese cook 1295 01:11:37,600 --> 01:11:39,880 that we've ever seen in this competition. 1296 01:11:42,800 --> 01:11:47,800 You've impacted MasterChef in more ways than you'll ever realise, mate. 1297 01:11:49,640 --> 01:11:50,920 Jules... 1298 01:11:50,920 --> 01:11:52,120 I...I love Tommy. 1299 01:11:52,120 --> 01:11:54,200 You can't not love Tommy. 1300 01:11:54,200 --> 01:11:56,920 I loved him before I met him from watching him last season. 1301 01:11:56,920 --> 01:11:59,120 And I love his little boy. 1302 01:11:59,120 --> 01:12:02,200 His little boy calls me Uncle Julie. (OTHERS LAUGH) 1303 01:12:02,200 --> 01:12:04,760 And, um...he's family to me. 1304 01:12:05,920 --> 01:12:07,000 Thank you. 1305 01:12:07,000 --> 01:12:09,440 Alvin, how would you describe this guy? 1306 01:12:09,440 --> 01:12:10,840 Um... (CLEARS THROAT) 1307 01:12:10,840 --> 01:12:13,040 It was always tough battling against Tommy. 1308 01:12:13,040 --> 01:12:15,320 And I know he cooks, like, banging dishes 1309 01:12:15,320 --> 01:12:17,480 every time he comes into that kitchen. 1310 01:12:17,480 --> 01:12:20,280 So...it's not a victory to me. 1311 01:12:20,280 --> 01:12:24,640 It's...it's like cooking against a brother who's just pure joy. 1312 01:12:25,920 --> 01:12:29,480 Although I'm so gutted that I'm leaving, 1313 01:12:29,480 --> 01:12:31,560 I've got big things at home, you know? 1314 01:12:31,560 --> 01:12:33,040 I've got big news. 1315 01:12:33,040 --> 01:12:36,440 My partner, Winnie, and I are expecting another little one. 1316 01:12:36,440 --> 01:12:39,440 There you are! Ah-ha-ha! Mate! 1317 01:12:39,440 --> 01:12:42,520 Don't worry about it, you know? No more...no more tears. 1318 01:12:45,360 --> 01:12:48,280 I'm just so happy for my whole experience. 1319 01:12:48,280 --> 01:12:51,880 Tommy, unfortunately, mate, it's time to say goodbye. 1320 01:12:56,520 --> 01:12:59,160 (SIGHS) It is here. Gonna be a big one. 1321 01:13:01,400 --> 01:13:03,480 Although today wasn't my day... 1322 01:13:06,080 --> 01:13:10,000 ..I'm leaving this competition with my head held up high. 1323 01:13:11,560 --> 01:13:12,960 Love you, mate. 1324 01:13:14,240 --> 01:13:16,880 I'm so proud of what I've done on this show. 1325 01:13:16,880 --> 01:13:20,400 I've made classic, traditional Vietnamese food, 1326 01:13:20,400 --> 01:13:21,880 and I've shared it with Australia 1327 01:13:21,880 --> 01:13:25,160 and I'm so happy that I've been able to do that. 1328 01:13:29,000 --> 01:13:30,720 Thank you. 1329 01:13:30,720 --> 01:13:32,000 I love you all. 1330 01:13:32,000 --> 01:13:36,640 Give it up for Tommy, everybody! (APPLAUSE, CHEERING) 1331 01:13:48,080 --> 01:13:50,960 VOICEOVER: This week on MasterChef Australia, 1332 01:13:50,960 --> 01:13:53,960 the mystery boxes are getting bigger. 1333 01:13:53,960 --> 01:13:55,520 ANDY: It's going to be a sizeable challenge. 1334 01:13:55,520 --> 01:13:58,160 I feel like it's a whole creature of some sort. 1335 01:13:58,160 --> 01:14:01,200 And so are the expectations. 1336 01:14:01,200 --> 01:14:03,560 DANIEL: The pressure of the competition is incredible 1337 01:14:03,560 --> 01:14:06,080 because I'm so out of my depth. 1338 01:14:06,080 --> 01:14:07,800 But the biggest shock... 1339 01:14:09,440 --> 01:14:11,440 No. It can't be. 1340 01:14:13,160 --> 01:14:15,200 Oh, my God! 1341 01:14:15,200 --> 01:14:18,920 ..will come from their toughest critics yet. 1342 01:14:24,200 --> 01:14:26,840 Captions by Red Bee Media