1 00:00:00,000 --> 00:00:00,120 details on the website! Great to see you. 2 00:00:00,120 --> 00:00:00,320 details on the website! Great to see you. Thanks 3 00:00:00,320 --> 00:00:00,440 details on the website! Great to see you. Thanks guys! 4 00:00:01,000 --> 00:00:04,720 Previously on MasterChef Australia... 5 00:00:04,720 --> 00:00:08,080 ..a massive three-round elimination. 6 00:00:08,080 --> 00:00:10,840 TOMMY: I'm working like a madman. 7 00:00:10,840 --> 00:00:14,320 ..started with six cooks giving it their all. 8 00:00:14,320 --> 00:00:16,160 ANDY: Wow. Chicken skin dessert. 9 00:00:16,160 --> 00:00:19,200 MONTANA: This is definitely creative and out of the box. 10 00:00:19,200 --> 00:00:22,160 But it came down to two titans. 11 00:00:22,160 --> 00:00:23,160 Go, Alvin! 12 00:00:23,160 --> 00:00:26,200 They both brought out the big guns... 13 00:00:26,200 --> 00:00:27,800 Oh, I'm so happy with that. 14 00:00:27,800 --> 00:00:29,160 Drunken chicken 2.0. 15 00:00:29,160 --> 00:00:33,040 JOCK: This is a pearler. ANDY: dish that broke the internet. 16 00:00:33,040 --> 00:00:36,560 ..but Tommy was the one to say goodbye. 17 00:00:36,560 --> 00:00:41,120 TOMMY: I'm leaving this competition with my head held up high. 18 00:00:41,120 --> 00:00:42,160 I love you all. 19 00:00:42,160 --> 00:00:45,600 Give it up for Tommy, everybody! 20 00:00:45,600 --> 00:00:48,120 I'm so proud of what I've done on this show. 21 00:00:49,880 --> 00:00:53,480 Tonight, it's a mega mystery box. 22 00:00:53,480 --> 00:00:56,080 DANIEL: The pressure of the competition is incredible 23 00:00:56,080 --> 00:00:57,920 because I'm so out of my depth. 24 00:00:57,920 --> 00:01:03,560 But one tiny mistake could have huge consequences. 25 00:01:04,640 --> 00:01:06,560 # 'Cause you're hot, then you're cold 26 00:01:06,560 --> 00:01:08,400 # You're yes, then you're no 27 00:01:08,400 --> 00:01:10,200 # You're in, then you're out 28 00:01:10,200 --> 00:01:12,080 # You're up, then you're down 29 00:01:12,080 --> 00:01:13,880 # You're wrong when it's right 30 00:01:13,880 --> 00:01:15,600 # It's black and it's white 31 00:01:15,600 --> 00:01:17,440 # We fight, we break up 32 00:01:17,440 --> 00:01:19,320 # We kiss, we make up 33 00:01:19,320 --> 00:01:21,080 # You're hot, then you're cold 34 00:01:21,080 --> 00:01:22,960 # You're yes, then you're no 35 00:01:22,960 --> 00:01:24,720 # You're in, then you're out 36 00:01:24,720 --> 00:01:28,680 # You're up, then you're down. # 37 00:01:47,080 --> 00:01:49,360 Good morning. Good morning, good morning! 38 00:01:49,360 --> 00:01:51,240 Good morning, everybody. 39 00:01:51,240 --> 00:01:52,760 Tommy went home last night. 40 00:01:52,760 --> 00:01:54,800 It was an epic battle. 41 00:01:54,800 --> 00:01:59,320 I mean, it's like going in a duel with your brother. 42 00:01:59,320 --> 00:02:03,080 I'm still a bit scarred, but I survived it. 43 00:02:03,080 --> 00:02:05,320 And I'm here to fight for another day. 44 00:02:12,200 --> 00:02:14,160 ANDY: Here we go! ALDO: Huge boxes! 45 00:02:14,160 --> 00:02:16,000 Good wine under there, maybe. 46 00:02:16,000 --> 00:02:17,720 Come and find a big old box! 47 00:02:17,720 --> 00:02:19,320 Any box! They're huge. 48 00:02:19,320 --> 00:02:21,200 Ooh, it's a big box! 49 00:02:22,200 --> 00:02:24,400 I'm going here. Alrighty. 50 00:02:24,400 --> 00:02:27,160 Can basically fit a whole apartment in it. 51 00:02:27,160 --> 00:02:28,240 It's a big one. 52 00:02:29,960 --> 00:02:31,400 It's a big one. 53 00:02:31,400 --> 00:02:33,080 ANDY: Good morning, everybody. Good morning! 54 00:02:33,080 --> 00:02:34,800 Mel, welcome back. 55 00:02:34,800 --> 00:02:36,640 MELISSA: Thank you. 56 00:02:36,640 --> 00:02:38,320 Morning, all. 57 00:02:38,320 --> 00:02:41,360 Let's address the elephant in the room. 58 00:02:41,360 --> 00:02:44,480 Or rather, the super-sized mystery box on your benches. 59 00:02:47,000 --> 00:02:50,920 Today you'll need to showcase whatever is under there 60 00:02:50,920 --> 00:02:53,000 in your finished dish. 61 00:02:53,000 --> 00:02:56,040 And trust me, it's going to be a sizeable challenge. 62 00:02:59,400 --> 00:03:01,040 Got one laugh. That was good. 63 00:03:02,480 --> 00:03:04,400 It's all I need. I'll laugh. 64 00:03:04,400 --> 00:03:06,520 I'm with you, man. I'm with you. It was funny. 65 00:03:06,520 --> 00:03:08,840 Julie, what do you reckon's under there? Any guesses? 66 00:03:08,840 --> 00:03:12,520 Oh, gosh. Maybe, like, it's a whole creature of some sort. 67 00:03:14,440 --> 00:03:17,000 OK, nice. We'll see if that comes true. 68 00:03:17,000 --> 00:03:19,160 Righto. Let's get to it. 69 00:03:20,640 --> 00:03:22,280 You can lift your lids now. 70 00:03:23,840 --> 00:03:27,160 Oh, they're miniature ingredients! 71 00:03:27,160 --> 00:03:28,640 Yes! 72 00:03:28,640 --> 00:03:31,000 There's teeny, tiny little prawns. 73 00:03:31,000 --> 00:03:32,840 How cute. 74 00:03:32,840 --> 00:03:36,080 Oh, my God! They're so tiny! 75 00:03:36,080 --> 00:03:38,120 Little, itty-bitty ingredients. 76 00:03:38,120 --> 00:03:39,680 Oh, it's so cute. 77 00:03:39,680 --> 00:03:43,840 As you can see, everything in this box is teeny-weeny, 78 00:03:43,840 --> 00:03:45,480 itty-bitty miniature. 79 00:03:45,480 --> 00:03:46,480 So... 80 00:03:47,520 --> 00:03:49,600 ..we have school prawns. 81 00:03:49,600 --> 00:03:51,040 So much flavour. 82 00:03:51,040 --> 00:03:57,360 Baby cauliflower, quail, micro basil, chardonnay, baby mandarins. 83 00:03:57,360 --> 00:04:00,120 Baby mandarins are sour and delicious. 84 00:04:00,120 --> 00:04:01,240 Fresh garlic. 85 00:04:01,240 --> 00:04:03,600 Mini Oreos - my favourite. 86 00:04:04,720 --> 00:04:09,240 Oreo cookies are dark chocolate and have a nice bitterness. 87 00:04:09,240 --> 00:04:10,640 Tiny tomatoes. 88 00:04:10,640 --> 00:04:12,040 ALDO: The tomatoes. Seriously! 89 00:04:12,040 --> 00:04:13,640 How are you going to cut those tomatoes? 90 00:04:13,640 --> 00:04:15,720 And one pocket-sized plate. 91 00:04:15,720 --> 00:04:17,240 ALVIN: Oh, my God. 92 00:04:19,600 --> 00:04:21,760 A tiny plate as well. 93 00:04:24,320 --> 00:04:26,640 Baby mandarins I've never seen before. 94 00:04:26,640 --> 00:04:29,640 I'm not sure how baby mandarins are made. 95 00:04:29,640 --> 00:04:31,520 Like, I'm not sure whether... 96 00:04:33,160 --> 00:04:35,000 JULIE: Do we need to have the talk? 97 00:04:36,000 --> 00:04:40,640 When a mummy mandarin and a daddy mandarin really love each other... 98 00:04:40,640 --> 00:04:43,240 And that's where baby mandarins come from. 99 00:04:47,000 --> 00:04:50,800 In this challenge, we want you to really use your skills 100 00:04:50,800 --> 00:04:56,000 and bring us a hugely tasty dish with these teeny, tiny ingredients. 101 00:04:57,080 --> 00:05:01,480 And it has to fit on a plate like the one that's in your box. 102 00:05:02,960 --> 00:05:04,520 Make it delicious. 103 00:05:04,520 --> 00:05:07,000 Focus on the details. 104 00:05:07,000 --> 00:05:10,800 We might be looking for a small plate, but we're looking for food 105 00:05:10,800 --> 00:05:12,880 that's got massive flavour. 106 00:05:14,280 --> 00:05:16,120 At this stage of the competition, 107 00:05:16,120 --> 00:05:19,200 anything you make will be put under the microscope. 108 00:05:19,200 --> 00:05:22,160 So bring us something tiny but mighty. 109 00:05:23,320 --> 00:05:26,360 You will have 60 minutes to cook us a dish 110 00:05:26,360 --> 00:05:28,800 using at least one of these ingredients. 111 00:05:28,800 --> 00:05:32,280 Cook one of the bottom three dishes today and you'll find yourselves 112 00:05:32,280 --> 00:05:36,680 in tomorrow's pressure test, where one of you will be going home. 113 00:05:36,680 --> 00:05:38,280 And of course, you will have access 114 00:05:38,280 --> 00:05:41,040 to the usual underbench pantry as well. 115 00:05:41,040 --> 00:05:42,400 But whatever you cook, 116 00:05:42,400 --> 00:05:46,160 it must fit on one of those teeny, tiny, little plates. 117 00:05:47,320 --> 00:05:50,600 Remember, good things come in small packages, 118 00:05:50,600 --> 00:05:51,800 and your time starts now. 119 00:05:56,880 --> 00:05:59,560 KEYMA: Oh, my God, mystery box, 60 minutes, 120 00:05:59,560 --> 00:06:01,160 it's getting harder and harder. 121 00:06:02,520 --> 00:06:05,800 All those tiny ingredients are amazing. They look beautiful. 122 00:06:05,800 --> 00:06:08,040 So cute in the box! 123 00:06:08,040 --> 00:06:10,680 The baby mandarins are kind of winking at me 124 00:06:10,680 --> 00:06:12,920 and I want to make a dessert. 125 00:06:12,920 --> 00:06:17,800 So I want to make a creme caramel with mandarin flavour, 126 00:06:17,800 --> 00:06:23,840 some candied mandarin and some sort of Chantilly cream on top. 127 00:06:23,840 --> 00:06:26,160 Infusing that creme caramel with mandarin peel 128 00:06:26,160 --> 00:06:28,840 comes from the Spanish kind of desserts. 129 00:06:28,840 --> 00:06:31,880 So all of them, they normally use cinnamon and orange peel 130 00:06:31,880 --> 00:06:34,640 to infuse their creams and their pastries. 131 00:06:36,360 --> 00:06:39,480 First thing I have to do is heat up the milk, 132 00:06:39,480 --> 00:06:43,480 almost to simmer point so the mandarin can infuse 133 00:06:43,480 --> 00:06:46,360 and then let it cook for 30 minutes in the oven 134 00:06:46,360 --> 00:06:49,240 so I don't have much time to make it. 135 00:06:49,240 --> 00:06:50,520 DANIEL: Creme caramel, Keyma? 136 00:06:50,520 --> 00:06:52,280 Yes. I love it. 137 00:06:52,280 --> 00:06:54,280 Yummy! You've got it, girl. 138 00:06:54,280 --> 00:06:59,600 Massive mystery box, tiny ingredients, huge consequences. 139 00:06:59,600 --> 00:07:02,560 Bottom three dishes are going into a pressure test tomorrow. 140 00:07:02,560 --> 00:07:04,600 They don't want to be a bottom dish today. 141 00:07:04,600 --> 00:07:06,560 (CHORTLES) 'Cause we know what's coming. 142 00:07:06,560 --> 00:07:09,080 You do not want to be there at all. MELISSA: No. 143 00:07:09,080 --> 00:07:10,240 What do you reckon you do? 144 00:07:10,240 --> 00:07:12,320 If I were in this competition today, 145 00:07:12,320 --> 00:07:14,520 I'd probably do something with the quail 146 00:07:14,520 --> 00:07:16,000 and maybe just cook it over coals. 147 00:07:16,000 --> 00:07:19,800 Make sort of a sweet, sticky glaze with the charred baby mandarins 148 00:07:19,800 --> 00:07:22,000 and the tomatoes and the chardonnay. 149 00:07:22,000 --> 00:07:25,000 And then I would fry the school prawns until they're really crispy 150 00:07:25,000 --> 00:07:27,640 and then blitz them up and make a little crumb over the top. 151 00:07:27,640 --> 00:07:29,840 Maybe pickle the cauliflower. That's not bottom three. 152 00:07:29,840 --> 00:07:31,120 Yes! That's top of the class. 153 00:07:31,120 --> 00:07:32,360 Oh, thank you. Top of the class. 154 00:07:32,360 --> 00:07:34,200 What's your top-of-the-class dish? I'm cooking... 155 00:07:34,200 --> 00:07:35,280 ..I look at the quail 156 00:07:35,280 --> 00:07:38,200 and I'm thinking those baby mandarins are sour and delicious. 157 00:07:38,200 --> 00:07:40,480 Some obviously chardonnay wine in there. 158 00:07:40,480 --> 00:07:42,120 Mini bottle. Yeah. 159 00:07:42,120 --> 00:07:44,480 Satay steaks, quail satay. Ooh! 160 00:07:44,480 --> 00:07:47,560 Like a little plate and with a bunch of satay sticks, 161 00:07:47,560 --> 00:07:51,520 reduction, sticky, jammy on the hibachi, everyone's happy. 162 00:07:51,520 --> 00:07:53,400 Yeah. I'd be looking at that cauliflower, 163 00:07:53,400 --> 00:07:56,160 and that thing roasted hard and blackened right up 164 00:07:56,160 --> 00:07:59,600 with a reduction with a glaze of the baby mandarins 165 00:07:59,600 --> 00:08:01,360 and the chardonnay as well. 166 00:08:01,360 --> 00:08:02,960 And that would just be my centrepiece. 167 00:08:02,960 --> 00:08:04,960 I think this is deceptively hard... It is. 168 00:08:04,960 --> 00:08:08,360 ..this challenge because we've asked for a... Delicate. 169 00:08:08,360 --> 00:08:11,560 Yeah. A delicate plate of food with buckets of flavour. 170 00:08:11,560 --> 00:08:13,240 (LAUGHS) That's the challenge on this one. 171 00:08:13,240 --> 00:08:15,560 And I think it's a pretty hard one. 172 00:08:15,560 --> 00:08:17,200 SARAH: They're so baby. 173 00:08:17,200 --> 00:08:19,960 My nails aren't long enough to help me out here. 174 00:08:19,960 --> 00:08:25,160 I am going to make a seared quail and a sauce vierge 175 00:08:25,160 --> 00:08:28,040 using the mandarins, the cherry tomatoes and wine, 176 00:08:28,040 --> 00:08:30,720 and making a really beautiful kind of dressing on top. 177 00:08:32,800 --> 00:08:37,520 I am doing just a little roasted quail and a cauliflower cream. 178 00:08:37,520 --> 00:08:41,000 Competition is definitely fierce so I'm gonna give today everything. 179 00:08:41,000 --> 00:08:43,400 ALVIN: This is so bloody tiny! 180 00:08:44,240 --> 00:08:47,640 I'm going to try and make a tiny cauliflower 181 00:08:47,640 --> 00:08:50,120 and school prawns san choy bow. 182 00:08:50,120 --> 00:08:52,480 Tiny box, big flavours - 183 00:08:52,480 --> 00:08:54,400 that's what it's all about today. 184 00:08:54,400 --> 00:08:58,240 I'm going to be doing a beautiful quail dumpling. 185 00:08:58,240 --> 00:09:00,000 I'm gonna make a mandarin oil. 186 00:09:00,000 --> 00:09:03,240 So it's all about just ramping up the flavour 187 00:09:03,240 --> 00:09:05,200 of these tiny, little ingredients. 188 00:09:05,200 --> 00:09:08,320 Are you alright there? Yeah, I'm good. How are you? 189 00:09:08,320 --> 00:09:10,000 Good. What are you cooking? 190 00:09:10,000 --> 00:09:12,280 Tomato salad. Oh, yeah? Great. 191 00:09:12,280 --> 00:09:15,080 Look at this. Beautiful. Beautiful. Wrap and rest. 192 00:09:16,600 --> 00:09:19,680 Never, never, ever in my life done anything so small, 193 00:09:19,680 --> 00:09:23,240 nothing so delicate. It's like such not myself. 194 00:09:23,240 --> 00:09:25,120 But, you know, it's MasterChef, 195 00:09:25,120 --> 00:09:27,760 you've gotta do whatever gets asked to you, so bring it on. 196 00:09:27,760 --> 00:09:31,080 Normally, my style of cooking, it's a very... 197 00:09:31,080 --> 00:09:35,400 ..rough, rustic, generous Italian food, 198 00:09:35,400 --> 00:09:36,760 jampacked of flavour. 199 00:09:36,760 --> 00:09:39,120 And having those little ingredients, 200 00:09:39,120 --> 00:09:42,280 it's something that I will never consider to cook with in my life. 201 00:09:42,280 --> 00:09:45,000 They're very tiny. I need to be very super careful 202 00:09:45,000 --> 00:09:47,840 because sometimes I'm very rough as well. 203 00:09:47,840 --> 00:09:51,200 I got big hands, I can squash them, everything so easily. 204 00:09:51,200 --> 00:09:53,840 I'm gonna make a panzanella salad, 205 00:09:53,840 --> 00:09:56,360 which, it's normally a classic tomato salad 206 00:09:56,360 --> 00:09:59,720 but with a little bit of crunchy bits and pieces in. 207 00:09:59,720 --> 00:10:03,320 Panzanella, for Tuscan people, it's the bread. 208 00:10:03,320 --> 00:10:07,520 But for us, down to Naples, a panzanella is just a few croutons 209 00:10:07,520 --> 00:10:11,760 to soak it up the juice of tomatoes but predominant has to be tomatoes. 210 00:10:11,760 --> 00:10:14,280 Because I don't have bread to work with 211 00:10:14,280 --> 00:10:16,360 to put in this little tomato salad, 212 00:10:16,360 --> 00:10:19,800 I need to make a little crostini, which is just an olive oil bread. 213 00:10:19,800 --> 00:10:21,520 Just toasted. 214 00:10:21,520 --> 00:10:23,080 I just got to keep calm. 215 00:10:24,520 --> 00:10:26,600 All of our crostini needs to add that crunch 216 00:10:26,600 --> 00:10:29,240 that it's going to be missing from the bread. 217 00:10:29,240 --> 00:10:33,160 It's gonna be baked in the oven, and then it's gonna be finish it off. 218 00:10:33,160 --> 00:10:35,320 Definitely it's not my strength making something delicate, 219 00:10:35,320 --> 00:10:37,000 but, you know, you've gotta push the boat. 220 00:10:37,000 --> 00:10:38,960 We just at the pointy end of the competition 221 00:10:38,960 --> 00:10:41,120 and everything needs to start to come all together. 222 00:10:41,120 --> 00:10:44,520 Big box, little ingredients, huge expectations 223 00:10:44,520 --> 00:10:46,640 and 45 minutes to go. 224 00:10:46,640 --> 00:10:49,760 Today, I'm cooking with this little, little... 225 00:10:49,760 --> 00:10:51,960 ..dainty little thing. 226 00:10:51,960 --> 00:10:56,320 I try to imagine cooking with quails for my sons, 227 00:10:56,320 --> 00:10:58,520 how many quails I would have to cook. 228 00:10:58,520 --> 00:11:01,680 We'd need, like, three flocks of them. 229 00:11:01,680 --> 00:11:05,080 So this is not the size food I'm used to cooking. 230 00:11:05,080 --> 00:11:07,840 Oh, poor little thing. 231 00:11:07,840 --> 00:11:11,440 If anybody left my house, or my cooking school 232 00:11:11,440 --> 00:11:13,960 and needed to swing through a drive-through on the way home 233 00:11:13,960 --> 00:11:15,360 'cause they were still hungry, 234 00:11:15,360 --> 00:11:18,520 I would consider that to be an epic personal fail. 235 00:11:18,520 --> 00:11:20,320 Hey, Julie. Hello. 236 00:11:20,320 --> 00:11:21,520 What's going on here? 237 00:11:21,520 --> 00:11:25,480 I'm gonna do a quail mandarin with some cauliflower puree 238 00:11:25,480 --> 00:11:27,000 and really nice sauce. 239 00:11:27,000 --> 00:11:30,720 Instead of doing a duck a l'orange, you're doing a quail a l'mandarin. 240 00:11:30,720 --> 00:11:31,720 Mandarin! 241 00:11:31,720 --> 00:11:34,880 Baby mandarin. I mean, that's pretty cool. 242 00:11:34,880 --> 00:11:36,600 BOTH: Keyma. 243 00:11:36,600 --> 00:11:38,040 Hello, guys. 244 00:11:38,040 --> 00:11:41,400 So, I'm doing creme caramel with a mandarin peel 245 00:11:41,400 --> 00:11:47,760 and, um, I'm thinking some candied mandarin to go on top of that, 246 00:11:47,760 --> 00:11:50,480 to just decorate that beautiful creme caramel. 247 00:11:50,480 --> 00:11:51,960 Massive pressure. Mm. 248 00:11:51,960 --> 00:11:54,240 Like, there's a lot of work in a creme caramel 249 00:11:54,240 --> 00:11:56,760 and then by the time you get that cooled down, 250 00:11:56,760 --> 00:11:59,280 you've got to plate up, you're gonna be... I'm gonna be on the edge. 251 00:11:59,280 --> 00:12:00,840 It's a risk. Yes. 252 00:12:00,840 --> 00:12:03,360 You...you love a risk! I like that. I love risking it! 253 00:12:03,360 --> 00:12:05,400 Yeah. Risk it for the biscuit. 254 00:12:05,400 --> 00:12:06,680 You know me now. Guess what. 255 00:12:06,680 --> 00:12:08,520 Guess when we're going to come back. When? 256 00:12:08,520 --> 00:12:11,240 When you're just about to turn it out. Good luck. 257 00:12:11,240 --> 00:12:14,520 Stop it, you guys! Oh, my God. Go away. 258 00:12:14,520 --> 00:12:16,440 45 minutes to go. 259 00:12:16,440 --> 00:12:18,560 I check on my creme caramel mixture. 260 00:12:20,560 --> 00:12:22,800 Oh, my God, this is not working. 261 00:12:24,640 --> 00:12:26,160 (SIGHS) 262 00:12:26,160 --> 00:12:28,880 My creme caramel has curdled. 263 00:12:28,880 --> 00:12:30,160 I'm freaking out. 264 00:12:31,360 --> 00:12:34,400 I just curdled the... the whole thing. 265 00:12:34,400 --> 00:12:36,440 Oh, I'm so stressed. 266 00:12:36,440 --> 00:12:38,880 I'm just running out of time. 267 00:12:48,640 --> 00:12:52,200 KEYMA: I'm a bit stressed because I've lost, like, 20 minutes 268 00:12:52,200 --> 00:12:54,600 because my first creme caramel failed. 269 00:12:54,600 --> 00:12:57,080 Obviously, the citrus from the mandarin 270 00:12:57,080 --> 00:12:59,440 just curdled the whole thing so I'm... 271 00:12:59,440 --> 00:13:02,600 ..I'm just thinking what to do. 272 00:13:04,520 --> 00:13:06,320 I have to start all over again 273 00:13:06,320 --> 00:13:08,840 and I have to make this as fast as I can 274 00:13:08,840 --> 00:13:12,080 so it can go in the oven at least 30 minutes. 275 00:13:12,080 --> 00:13:14,920 Oh, my God, I'm so nervous. 276 00:13:14,920 --> 00:13:19,360 But in my life, I've learned that as a mum, I have to keep going. 277 00:13:19,360 --> 00:13:21,200 Even if the house is falling apart, 278 00:13:21,200 --> 00:13:24,360 you have to make yourself strong enough to keep going 279 00:13:24,360 --> 00:13:26,120 and...and fix things... 280 00:13:27,800 --> 00:13:32,560 ..and not really show the kids that you are actually freaking out. 281 00:13:34,600 --> 00:13:36,880 Billie! Billie. Hi, hello. 282 00:13:36,880 --> 00:13:39,160 She's got her famous mixer out. (CHUCKLES) 283 00:13:39,160 --> 00:13:40,680 What could that mean for today? 284 00:13:40,680 --> 00:13:43,800 I'm doing cookies and cream choux buns with a... 285 00:13:43,800 --> 00:13:44,880 Ooh. Yeah. 286 00:13:44,880 --> 00:13:47,640 ..adding in the mandarin, making a bit of a jam out of that as well. 287 00:13:47,640 --> 00:13:48,840 Ooh! So... 288 00:13:48,840 --> 00:13:50,480 OK. I'm into that. Yeah! 289 00:13:50,480 --> 00:13:53,440 Inside, there's gonna be a mandarin caramel 290 00:13:53,440 --> 00:13:55,760 and cookies-and-cream mixture as well. 291 00:13:55,760 --> 00:13:57,440 Such a great idea. Yeah. That is a doozy. 292 00:13:57,440 --> 00:13:59,120 Yeah, well, I saw the Oreos and... 293 00:13:59,120 --> 00:14:00,680 Yeah, I knew you would go to the Oreos! 294 00:14:00,680 --> 00:14:03,080 ..and these to chocolate orange. And choux pastry in 60 minutes. 295 00:14:03,080 --> 00:14:04,360 Confident? Happy? 296 00:14:04,360 --> 00:14:07,760 I think if I move quickly, I can do it in 60. 297 00:14:07,760 --> 00:14:09,960 It's more important than ever to stay safe. 298 00:14:09,960 --> 00:14:12,800 You don't want to be bottom three, I'm guessing. No, I don't want to be bottom three. 299 00:14:12,800 --> 00:14:14,640 Especially with only three contestants. 300 00:14:14,640 --> 00:14:15,760 Yeah. So, yeah. 301 00:14:15,760 --> 00:14:18,240 Planning to stay safe today. BOTH: We'll be back. 302 00:14:19,960 --> 00:14:23,600 I've done the pastry for my tiny, little choux buns 303 00:14:23,600 --> 00:14:27,080 and now I'm going to make the Oreo craquelin 304 00:14:27,080 --> 00:14:28,560 that goes on top of the choux pastry. 305 00:14:30,320 --> 00:14:32,960 It gives it a nice crisp layer on the outside 306 00:14:32,960 --> 00:14:35,120 but also makes them cook really evenly. 307 00:14:40,920 --> 00:14:42,760 DANIEL: Alrighty. 308 00:14:42,760 --> 00:14:44,160 Start with you. 309 00:14:44,160 --> 00:14:47,000 I'm gonna be making, like, a fancy quail breast 310 00:14:47,000 --> 00:14:51,400 and I'm gonna serve it on, like, a roasted little cherry tomato sauce, 311 00:14:51,400 --> 00:14:54,880 which I've got the school prawns and the quail bones and everything, 312 00:14:54,880 --> 00:14:57,800 and I'm just gonna get, like, a sauce-type thing going. 313 00:14:57,800 --> 00:15:00,400 I suppose like a jus, I just don't know what to call it. 314 00:15:00,400 --> 00:15:03,000 And I'm gonna put, obviously, the basil and the garlic 315 00:15:03,000 --> 00:15:05,160 and all that sort of thing and it's gonna make it really pungent. 316 00:15:05,160 --> 00:15:07,440 And I'm gonna do some charred cauliflower florets as well. 317 00:15:07,440 --> 00:15:09,480 It's gonna be served just next to the quail breast. 318 00:15:09,480 --> 00:15:12,240 Very kind of refined Melbourne bar, sort of... 319 00:15:12,240 --> 00:15:13,640 ..you know, wine-bar-type thing, 320 00:15:13,640 --> 00:15:15,520 which is a little bit different for me. 321 00:15:15,520 --> 00:15:19,320 If someone told me a few months ago that I would be on MasterChef, 322 00:15:19,320 --> 00:15:21,800 making dainty, little delicate food, 323 00:15:21,800 --> 00:15:24,600 like, I would not have believed them. 324 00:15:24,600 --> 00:15:27,080 I'm a firefighter from Darwin. 325 00:15:27,080 --> 00:15:29,240 Look at you go! (CHUCKLES) 326 00:15:29,240 --> 00:15:31,600 You're like the... You're in the top 10 327 00:15:31,600 --> 00:15:33,720 and you're getting all fancy, I really, really like it. 328 00:15:33,720 --> 00:15:36,040 It makes my hands look huge, this little leg. 329 00:15:36,040 --> 00:15:37,840 (BOTH LAUGH) 330 00:15:39,680 --> 00:15:42,760 I'm just as shocked as anyone that I'm here in the top nine. 331 00:15:42,760 --> 00:15:45,920 But at the same time, I've been working my... 332 00:15:45,920 --> 00:15:47,960 ..stubby fingers to the bone. 333 00:15:47,960 --> 00:15:52,920 I just feel like you've got other contestants who are just experts 334 00:15:52,920 --> 00:15:54,280 at what they do. 335 00:15:54,280 --> 00:15:57,800 You've got Aldo, who knows his food back to front. 336 00:15:57,800 --> 00:16:00,960 Julie is Julie. We don't need to go into that. 337 00:16:00,960 --> 00:16:04,080 Billie, who is incredible at desserts, 338 00:16:04,080 --> 00:16:06,160 er, you feel that imposter syndrome. 339 00:16:06,160 --> 00:16:09,640 Why am I here? What is it that I am good at? 340 00:16:09,640 --> 00:16:12,360 The pressure of the competition is incredible 341 00:16:12,360 --> 00:16:15,960 because you are constantly being tested. 342 00:16:17,480 --> 00:16:19,480 Just sort of push myself on these sort of days 343 00:16:19,480 --> 00:16:22,360 and...push myself out of my comfort zones. 344 00:16:24,960 --> 00:16:26,320 Oh, so good. 345 00:16:26,320 --> 00:16:28,600 Tiny, tiny, tiny ingredients. MINDY: Oh, my God. (LAUGHS) 346 00:16:28,600 --> 00:16:30,760 Tiny ingredients. Hopefully, loads of flavour. 347 00:16:32,000 --> 00:16:33,800 Alvin. Hi, Mel. 348 00:16:33,800 --> 00:16:36,640 (LAUGHS) These ingredients make me look fat. 349 00:16:36,640 --> 00:16:38,160 (LAUGHS) 350 00:16:39,680 --> 00:16:41,480 (KEYMA HUFFS) 351 00:16:43,600 --> 00:16:45,120 Oh, my God. 352 00:16:46,200 --> 00:16:49,240 You started with a little bit, we are asking a lot. 353 00:16:49,240 --> 00:16:50,840 30 minutes to go! 354 00:16:50,840 --> 00:16:52,440 30 minutes! Let's go! 355 00:16:55,400 --> 00:16:58,200 MINDY: I am getting into this quail super fast. 356 00:16:58,200 --> 00:17:01,520 Need to kind of debone it, get all of that flesh away. 357 00:17:01,520 --> 00:17:03,000 You know, you have to be really careful 358 00:17:03,000 --> 00:17:05,640 with those tiny, little quail bones. 359 00:17:06,800 --> 00:17:10,400 JULIE: I've got the sauce under way for my quail a l'mandarin. 360 00:17:11,760 --> 00:17:13,520 And I taste the sauce. 361 00:17:13,520 --> 00:17:16,680 And it's quite sour, even bitter. 362 00:17:16,680 --> 00:17:18,640 And I taste the mandarin on its own 363 00:17:18,640 --> 00:17:20,960 and they are a sour little number. 364 00:17:22,600 --> 00:17:24,920 But that's good because actually the sourness 365 00:17:24,920 --> 00:17:27,320 gives another level to this sauce 366 00:17:27,320 --> 00:17:29,240 but I will need to sweeten it up, 367 00:17:29,240 --> 00:17:31,840 so I tip in some of that itty-bitty bottle of wine. 368 00:17:33,520 --> 00:17:34,920 Mon. Yeah. 369 00:17:34,920 --> 00:17:36,640 You got a little bit of extra bench space. 370 00:17:36,640 --> 00:17:39,360 Do I? No. Joking. No?! 371 00:17:39,360 --> 00:17:41,200 (CHUCKLES) I'm just teasing you. 372 00:17:41,200 --> 00:17:44,400 I got all the components to make a panzanella salad, 373 00:17:44,400 --> 00:17:45,640 except the bread 374 00:17:45,640 --> 00:17:47,200 so I made olive oil crostini. 375 00:17:47,200 --> 00:17:48,720 # Whoa-oh-oh-oh. # 376 00:17:48,720 --> 00:17:51,440 The crostini, once they're coming out of the oven, 377 00:17:51,440 --> 00:17:52,840 they need to be deep-fried. 378 00:17:52,840 --> 00:17:55,880 So deep-frying, they will puff and add that crunch, 379 00:17:55,880 --> 00:17:57,880 that it's going to be missing from the bread. 380 00:17:57,880 --> 00:17:59,560 Oh, no. 381 00:18:00,760 --> 00:18:02,680 But they're actually not puffing. 382 00:18:02,680 --> 00:18:04,960 Oh... (SIGHS) 383 00:18:04,960 --> 00:18:07,200 This crostini, they're not going the way that I wanted. 384 00:18:07,200 --> 00:18:08,920 Oh, my God, I'm getting stressed out. 385 00:18:08,920 --> 00:18:11,000 So I really don't know what to do. 386 00:18:11,000 --> 00:18:13,680 But I said that there was gonna be crunchy element 387 00:18:13,680 --> 00:18:15,000 in this tomato salad, 388 00:18:15,000 --> 00:18:17,360 so I've got no other option than praying. 389 00:18:19,680 --> 00:18:22,520 SARAH: For the quail, it's, like, 60 degrees, right? 390 00:18:22,520 --> 00:18:24,560 Like chicken? MINDY: Low, yep. 391 00:18:30,000 --> 00:18:31,080 Get some! 392 00:18:31,080 --> 00:18:33,200 Whoo! Alvin! 393 00:18:33,200 --> 00:18:34,640 Yeah! 394 00:18:34,640 --> 00:18:36,640 Oh, it's hard enough trying to debone this little thing, 395 00:18:36,640 --> 00:18:37,960 it's like microsurgery. 396 00:18:37,960 --> 00:18:39,560 I'm in there and my hands are shaking. 397 00:18:39,560 --> 00:18:42,840 I've deboned the quail and I'm gonna sear that off later. 398 00:18:42,840 --> 00:18:45,360 And I've got my sauce thing on the go here. 399 00:18:45,360 --> 00:18:49,160 The tomatoes, being so small, they are very acidic and very sweet, 400 00:18:49,160 --> 00:18:51,240 but you char them and really roast them down, 401 00:18:51,240 --> 00:18:53,640 it just brings a different level of sweetness out. 402 00:18:53,640 --> 00:18:55,440 Daniel. G'day, guys. How are we? 403 00:18:55,440 --> 00:18:58,600 What's going on? I'm doing a pan-seared quail breast. 404 00:18:58,600 --> 00:18:59,600 Cool. OK. 405 00:18:59,600 --> 00:19:02,600 I've got, like, a real mean sauce-broth type thing going, 406 00:19:02,600 --> 00:19:03,960 it's gonna be quite thick. 407 00:19:03,960 --> 00:19:07,120 What are you calling the sauce? It's a jus or it's a butter... 408 00:19:07,120 --> 00:19:09,120 A beurre blanc or it's a... What is it? 409 00:19:10,400 --> 00:19:12,560 Yeah. Tomato butter sauce? 410 00:19:12,560 --> 00:19:16,360 Um, the thing is, is if you don't know what you're cooking, 411 00:19:16,360 --> 00:19:19,480 then, how are you gonna get to the point of what it is? 412 00:19:21,080 --> 00:19:22,600 Oh, I mean, I know... 413 00:19:22,600 --> 00:19:25,240 I know...how...how to cook it and everything... 414 00:19:26,560 --> 00:19:28,400 Um... (STAMMERS) 415 00:19:43,520 --> 00:19:45,720 ..the thing is, if you don't know what you're cooking, 416 00:19:45,720 --> 00:19:47,320 then how are you gonna get 417 00:19:47,320 --> 00:19:49,400 to the end point of what it is? I mean, I know... 418 00:19:49,400 --> 00:19:52,520 I know...how I've cooked... How to cook it and everything... 419 00:19:53,800 --> 00:19:56,080 I'm trying to explain the sauce. 420 00:19:56,080 --> 00:19:58,800 I want, like, this nice pan-seared quail breast 421 00:19:58,800 --> 00:20:01,040 and some sort of sauce thing. 422 00:20:01,040 --> 00:20:03,080 It's a sauce, a jus, essentially, I suppose. 423 00:20:03,080 --> 00:20:05,800 A jus or a... beurre blanc-esque thing. 424 00:20:05,800 --> 00:20:08,760 It's really hard, particularly for me, to articulate it. 425 00:20:10,360 --> 00:20:13,520 You've got 20 minutes to condense what it is. 426 00:20:13,520 --> 00:20:14,640 Yep. 427 00:20:14,640 --> 00:20:16,360 Good luck. Thank you. 428 00:20:16,360 --> 00:20:17,520 (SIGHS) 429 00:20:17,520 --> 00:20:21,640 Now I don't really quite know if what I'm doing is...right. 430 00:20:21,640 --> 00:20:24,680 Oh, I must sound like a bloody goose. 431 00:20:24,680 --> 00:20:26,920 It's like, oh, my God, I'm so out of my depth. 432 00:20:26,920 --> 00:20:28,320 I don't know what I did wrong! 433 00:20:28,320 --> 00:20:31,520 Sometimes, I struggle trying to explain what I mean 434 00:20:31,520 --> 00:20:35,600 when it comes to food and I need to learn the food language and the... 435 00:20:35,600 --> 00:20:38,840 ..and the terminologies of things because I...I struggle with that. 436 00:20:40,240 --> 00:20:44,760 But I'm not gonna worry about the classification of what the sauce is. 437 00:20:45,920 --> 00:20:51,240 So I decide I'm gonna thicken it with equal parts flour and butter. 438 00:20:51,240 --> 00:20:54,400 And on the heat, I'm gonna drop these little bits in at a time and whisk it 439 00:20:54,400 --> 00:20:57,240 and it'll emulsify the butter and it will thicken with the flour 440 00:20:57,240 --> 00:21:00,600 and it should be like a beautiful glossy coating of a sauce. 441 00:21:00,600 --> 00:21:05,080 But I'm gonna have to trust my gut here and hope for the damn best. 442 00:21:06,040 --> 00:21:08,040 And nail the cook on the quail. 443 00:21:10,560 --> 00:21:12,160 KEYMA: Time is running out 444 00:21:12,160 --> 00:21:14,960 and I'm trying to work through all the elements 445 00:21:14,960 --> 00:21:17,880 to go with my creme caramel. 446 00:21:17,880 --> 00:21:20,840 I've done a mandarin syrup and I have candied mandarin 447 00:21:20,840 --> 00:21:22,480 and everything is very, very sweet 448 00:21:22,480 --> 00:21:25,240 so I need to kind of balance the whole dish with something 449 00:21:25,240 --> 00:21:28,040 and I'm thinking mini Oreos. 450 00:21:28,040 --> 00:21:29,520 I mean, that's dark chocolate 451 00:21:29,520 --> 00:21:33,560 and it will just cut through the richness of the creme caramel. 452 00:21:33,560 --> 00:21:37,360 I'm gonna use all the little biscuits to create kind of a soil 453 00:21:37,360 --> 00:21:38,600 with the Oreos 454 00:21:38,600 --> 00:21:42,320 and that will add some of that... bitterness to the dish. 455 00:21:42,320 --> 00:21:45,760 But, meanwhile, time is slipping away 456 00:21:45,760 --> 00:21:48,680 and I need to get these creme caramels out of the oven. 457 00:21:48,680 --> 00:21:52,400 One of them is jiggly and the other one looks a bit sad. 458 00:21:52,400 --> 00:21:54,200 So I'm just thinking I can't risk it, 459 00:21:54,200 --> 00:21:56,640 I need to put them in the freezer. 460 00:21:57,680 --> 00:21:59,880 Let's hope that they set. 461 00:22:01,320 --> 00:22:04,280 JULIE: The sauce is going, puree's done, quail's cooked 462 00:22:04,280 --> 00:22:07,160 and I've got my little garnishes just about ready to go. 463 00:22:07,160 --> 00:22:10,240 I think I'm giving myself enough time to balance that sauce, 464 00:22:10,240 --> 00:22:13,000 which is gonna be, I think, probably the most essential ingredient 465 00:22:13,000 --> 00:22:14,680 on the plate. 466 00:22:14,680 --> 00:22:17,040 How are you going, Jules? Alright, I think. 467 00:22:17,040 --> 00:22:19,960 Quail a l'orange, uh, quail a l'mandarin. 468 00:22:19,960 --> 00:22:23,280 (LAUGHS) Quail a l'mandarin. 469 00:22:23,280 --> 00:22:24,560 Happy? 470 00:22:24,560 --> 00:22:27,840 Yeah, look, I think this little one will rest to a nice temp. 471 00:22:27,840 --> 00:22:29,600 I had a thermometer in it and then I realised 472 00:22:29,600 --> 00:22:32,040 I got no idea what temperature you're meant to do it to! 473 00:22:32,040 --> 00:22:33,520 (ALL LAUGH) 474 00:22:33,520 --> 00:22:35,600 So it's pretty pointless information. (LAUGHS) 475 00:22:35,600 --> 00:22:37,120 So what did you do? 476 00:22:37,120 --> 00:22:39,040 Took it straight off, realised it needed a bit longer. 477 00:22:39,040 --> 00:22:41,640 I'm back to me muffin-top quadricep theory. 478 00:22:41,640 --> 00:22:44,600 This is the sauce. I'm excited. I'm excited, Jules. 479 00:22:44,600 --> 00:22:46,240 Yeah. Oh, boy. 480 00:22:46,240 --> 00:22:48,240 Just the classics are great. 481 00:22:48,240 --> 00:22:51,840 When the judges love your idea, you've set the bar 482 00:22:51,840 --> 00:22:54,960 and they have an expectation and you better deliver. 483 00:22:57,640 --> 00:23:00,840 Some big ideas out there but just a little bit of time to go! 484 00:23:00,840 --> 00:23:02,200 10 minutes! 485 00:23:19,000 --> 00:23:23,400 Billie, I heard rumours about Oreo craquelin. 486 00:23:23,400 --> 00:23:24,640 How is it? 487 00:23:24,640 --> 00:23:27,440 BILLIE: 10 minutes to go, my choux buns are cooked. 488 00:23:27,440 --> 00:23:29,200 You have to be happy with that. 489 00:23:29,200 --> 00:23:30,840 I'm pretty happy with them. Yep. 490 00:23:30,840 --> 00:23:33,960 They've come out nicely. They look absolutely amazing! 491 00:23:33,960 --> 00:23:35,680 Thanks, Mel. 492 00:23:35,680 --> 00:23:38,520 I've got the Oreo cream in the fridge 493 00:23:38,520 --> 00:23:41,160 and the mandarin caramel done as well. 494 00:23:42,240 --> 00:23:46,040 It's all coming together, which is a nice feeling. 495 00:23:47,200 --> 00:23:51,200 ALVIN: I look up and, you know, Queen Bee Billie is in front of me 496 00:23:51,200 --> 00:23:56,440 and the girl made choux pastry and... 497 00:23:56,440 --> 00:23:59,000 (CHUCKLES WRYLY) God, she's so clever. 498 00:23:59,000 --> 00:24:00,320 I love her. 499 00:24:00,320 --> 00:24:03,040 Oh, yes. Smells good. 500 00:24:03,040 --> 00:24:04,680 Got my sauce done. 501 00:24:04,680 --> 00:24:06,840 It's thickened up, it's beautifully glossy, 502 00:24:06,840 --> 00:24:09,000 it's got a really nice consistency. 503 00:24:09,000 --> 00:24:12,520 I've tasted it, it needs a touch of balancing but I've lost a bit of time 504 00:24:12,520 --> 00:24:14,640 and I really need to get the quail breast on. 505 00:24:14,640 --> 00:24:18,440 I'm stressed about cooking quail breast because...I don't know 506 00:24:18,440 --> 00:24:22,040 the correct way of cooking quail, at what level of that's done. 507 00:24:22,040 --> 00:24:23,680 Oh, man. 508 00:24:23,680 --> 00:24:28,400 And I'm nervous as hell because I don't know what the correct way is. 509 00:24:28,400 --> 00:24:31,720 I don't know what Jock, Mel and Andy want. 510 00:24:31,720 --> 00:24:35,520 But I'm just sort of imagining treat it like pork 511 00:24:35,520 --> 00:24:37,200 where it can have that little bit of blushiness 512 00:24:37,200 --> 00:24:38,760 and it's quite juicy and succulent. 513 00:24:38,760 --> 00:24:41,160 You know, I've just gotta give it a crack and see what happens. 514 00:24:41,160 --> 00:24:42,840 Cool. 515 00:24:44,000 --> 00:24:46,000 ALDO: Time is ticking away 516 00:24:46,000 --> 00:24:48,760 and these crostini, they're not going the way that I wanted. 517 00:24:48,760 --> 00:24:51,840 But I say there was gonna be a panzanella salad 518 00:24:51,840 --> 00:24:54,400 so they need the crunchy element in there, 519 00:24:54,400 --> 00:24:55,840 so I really don't wanna leave it out. 520 00:24:55,840 --> 00:24:59,320 And my tomato salad's still there, infusing the flavour 521 00:24:59,320 --> 00:25:01,600 into the beautiful olive oil. 522 00:25:01,600 --> 00:25:03,600 I need to fry quickly the school prawns. 523 00:25:03,600 --> 00:25:07,040 They just take two minutes and I've got, seriously, 10 school prawns, 524 00:25:07,040 --> 00:25:09,000 which is... 525 00:25:09,000 --> 00:25:10,680 ..unbearable. Gimme more. 526 00:25:10,680 --> 00:25:14,000 I know it's a tiny box but they're just 10 school prawns. 527 00:25:14,000 --> 00:25:18,000 I can seriously pick up the school prawns with just one scoop! 528 00:25:19,920 --> 00:25:21,800 Oh, yes. 529 00:25:21,800 --> 00:25:24,920 Got my dumpling done. Got my mandarin oil, I've just gotta strain that. 530 00:25:24,920 --> 00:25:27,880 I've got my broth, that's strained. I'm happy with the flavours. 531 00:25:27,880 --> 00:25:30,160 Every single bit of that quail has gone into this dish. 532 00:25:30,160 --> 00:25:32,280 Just gotta plate it up. It looks so lonely! 533 00:25:32,280 --> 00:25:34,200 Dumplings aren't meant to be served as one! 534 00:25:34,200 --> 00:25:35,800 SARAH: Looks amazing. 535 00:25:35,800 --> 00:25:38,640 The quail is cooked now and resting. 536 00:25:38,640 --> 00:25:41,280 I've got my cauliflower cream, 537 00:25:41,280 --> 00:25:42,840 finishing off with that sauce vierge. 538 00:25:42,840 --> 00:25:44,600 I just need to plate now. 539 00:25:46,840 --> 00:25:49,400 This quail needs to be perfect. 540 00:25:49,400 --> 00:25:52,400 I mean, there's no backup here and if the cook on that's wrong, 541 00:25:52,400 --> 00:25:53,960 I don't have a dish to plate up. 542 00:25:53,960 --> 00:25:56,440 You don't wanna find yourself in the bottom three! 543 00:25:56,440 --> 00:25:58,560 Three minutes to go! ANDY: Come on! 544 00:26:00,320 --> 00:26:03,600 It's the tiniest plate I've ever done. (LAUGHS) 545 00:26:05,600 --> 00:26:07,560 KEYMA: There's only a few minutes to go 546 00:26:07,560 --> 00:26:10,880 and it's time to turn out my creme caramel... 547 00:26:10,880 --> 00:26:14,120 Mister. What do you want! (LAUGHS) 548 00:26:14,120 --> 00:26:16,920 Have you come just to terrify me?! 549 00:26:16,920 --> 00:26:21,880 ..and I have Andy hovering around and trying to see if it's gonna work 550 00:26:21,880 --> 00:26:23,560 and it's making me so nervous. 551 00:26:23,560 --> 00:26:24,600 Should we have a look at one? 552 00:26:27,720 --> 00:26:30,280 Hopefully... 553 00:26:30,280 --> 00:26:32,200 Hey! JOCK: Oh, God. 554 00:26:44,760 --> 00:26:47,240 Not set. Not set. 555 00:26:47,240 --> 00:26:50,880 It's still very, very... Like, raw. Basically. 556 00:26:50,880 --> 00:26:52,760 (SIGHS) 557 00:26:52,760 --> 00:26:54,520 I'm just freaking out. 558 00:26:54,520 --> 00:26:57,000 There's only one left. 559 00:26:58,400 --> 00:26:59,640 MELISSA: Oh. 560 00:27:01,400 --> 00:27:04,240 If the last creme caramel doesn't work, 561 00:27:04,240 --> 00:27:06,600 I think I'm pretty much straight in the bottom. 562 00:27:06,600 --> 00:27:09,080 Straight into the pressure test. 563 00:27:09,080 --> 00:27:11,160 I need it to work! 564 00:27:15,280 --> 00:27:17,800 If you've gotta bang it, that's terrible. 565 00:27:17,800 --> 00:27:19,000 Oh, God. 566 00:27:36,280 --> 00:27:39,560 Don't know where I'm going with this but you've got one minute to go! 567 00:27:39,560 --> 00:27:41,040 Let's go! Whoo! 568 00:27:41,040 --> 00:27:43,440 One minute, guys. Come on! One minute. 569 00:27:43,440 --> 00:27:45,320 (KEYMA GROANS) 570 00:27:47,400 --> 00:27:50,000 (TAPS RAPIDLY) 571 00:27:50,000 --> 00:27:52,720 I'm just trying to take the creme caramel off. 572 00:27:52,720 --> 00:27:54,880 Just trying to tap on the ramekin 573 00:27:54,880 --> 00:27:57,840 and trying to just kind of shake it. 574 00:27:57,840 --> 00:27:59,000 Oh, no. 575 00:27:59,000 --> 00:28:01,400 If this creme caramel doesn't come out of the ramekin, 576 00:28:01,400 --> 00:28:03,240 I might have to serve nothing. 577 00:28:15,520 --> 00:28:17,400 (EXHALES) 578 00:28:17,400 --> 00:28:18,880 Yep. Out. 579 00:28:18,880 --> 00:28:21,520 Finally. Finally drops in the plate. 580 00:28:21,520 --> 00:28:25,360 And it's set. Oh, my God, it's set! (LAUGHS) 581 00:28:25,360 --> 00:28:27,080 I can't believe it's set. 582 00:28:28,240 --> 00:28:33,160 I don't have much time to plate up so I just grab quickly all my mandarins 583 00:28:33,160 --> 00:28:35,120 and I start just arranging it on the top. 584 00:28:35,120 --> 00:28:38,200 30 seconds! 585 00:28:38,200 --> 00:28:40,320 Yes, it is! 586 00:28:40,320 --> 00:28:44,360 ALDO: I plate tomatoes on one plate and the prawns on the side. 587 00:28:44,360 --> 00:28:46,840 The crostini, it looks quite flat 588 00:28:46,840 --> 00:28:50,840 but I still think that it's gonna be fine to add to the dish. 589 00:28:50,840 --> 00:28:53,360 And then a glass of wine, so I'm gonna use the chardonnay. 590 00:28:53,360 --> 00:28:56,040 I'm gonna let them drink a glass of chardonnay as well. 591 00:28:56,040 --> 00:28:59,880 It doesn't suit me at all, cooking with these little, tiny things. 592 00:28:59,880 --> 00:29:02,080 But I hope that the flavours are there 593 00:29:02,080 --> 00:29:05,840 so I hope that I've done just enough to avoid the bottom three. 594 00:29:06,960 --> 00:29:07,960 DANIEL: Oh, man! 595 00:29:07,960 --> 00:29:10,960 Plating up, I'm happy with that being the end result, but... 596 00:29:10,960 --> 00:29:13,520 ..I just don't know what to think right now, to be honest. 597 00:29:13,520 --> 00:29:15,160 The quail breast alone, 598 00:29:15,160 --> 00:29:18,840 I don't even know if that's the way it's supposed to be cooked. 599 00:29:18,840 --> 00:29:20,200 Hope to God that it's right. 600 00:29:20,200 --> 00:29:21,960 Alright, guys, bring it home! 601 00:29:21,960 --> 00:29:23,200 10! 602 00:29:23,200 --> 00:29:25,840 JUDGES: Nine, eight, seven, 603 00:29:25,840 --> 00:29:28,960 six, five, four, 604 00:29:28,960 --> 00:29:31,560 three, two, one! 605 00:29:31,560 --> 00:29:34,080 That's it! (JUDGES CLAP) 606 00:29:34,080 --> 00:29:36,160 Ah. BILLIE: How'd you go, Jules? 607 00:29:36,160 --> 00:29:38,360 What a beautiful plate! ALDO: Well done. 608 00:29:38,360 --> 00:29:40,440 Oh. 609 00:29:40,440 --> 00:29:42,200 (BOTH LAUGH) 610 00:29:42,200 --> 00:29:44,200 Go! Whoo! 611 00:29:44,200 --> 00:29:46,000 Look at that little plate. Amazing. 612 00:29:46,000 --> 00:29:48,080 Good luck, girls. Oh, wow. 613 00:29:50,200 --> 00:29:52,400 BILLIE: I think whenever you make choux buns, 614 00:29:52,400 --> 00:29:54,280 you have to make sure the pastry is good. 615 00:29:54,280 --> 00:29:56,480 If it's not, then that's probably a ticket 616 00:29:56,480 --> 00:29:58,400 straight into the bottom three. 617 00:29:58,400 --> 00:30:00,280 But I'm really happy with how they turned out. 618 00:30:00,280 --> 00:30:05,520 They're crispy and light, so, here's hoping that's enough to keep me safe. 619 00:30:11,440 --> 00:30:13,880 Well, you started with a big mystery box 620 00:30:13,880 --> 00:30:16,320 which revealed itty-bitty ingredients. 621 00:30:16,320 --> 00:30:19,760 And the first dish we'd like to taste belongs to Julie Goodwin. 622 00:30:21,360 --> 00:30:23,760 JULIE: I take my dish up to the judges 623 00:30:23,760 --> 00:30:26,840 and what I really want is to have nailed the idea 624 00:30:26,840 --> 00:30:30,480 that I've reinvented a classic French dish. 625 00:30:30,480 --> 00:30:32,440 And I just hope that I've executed it. 626 00:30:32,440 --> 00:30:33,800 (EXHALES) 627 00:30:33,800 --> 00:30:35,840 Julie, what have you made us? 628 00:30:35,840 --> 00:30:38,640 Quail a l'mandarin. 629 00:30:38,640 --> 00:30:40,200 (LAUGHS) 630 00:30:40,200 --> 00:30:42,920 Perfect. Classic combination. 631 00:30:42,920 --> 00:30:44,840 Duck a l'orange, obviously, a favourite of yours? 632 00:30:44,840 --> 00:30:46,800 Yeah. Love it. Love it. 633 00:30:46,800 --> 00:30:49,080 I don't cook it very often, you know? 634 00:30:49,080 --> 00:30:53,040 And I certainly have never done THIS before. 635 00:30:53,040 --> 00:30:56,880 Um, quail's just not an economic way to feed my family. (LAUGHS) 636 00:30:56,880 --> 00:30:58,880 That's understandable. (LAUGHS) 637 00:31:14,000 --> 00:31:16,040 Julie, the sauce... 638 00:31:17,280 --> 00:31:19,160 ..is bloody perfect. 639 00:31:19,160 --> 00:31:22,040 Like, it is bloody perfect. 640 00:31:22,040 --> 00:31:25,680 Anyone who wants to know how to make a sauce needs to come to you 641 00:31:25,680 --> 00:31:29,480 because you have just knocked that out of the park. 642 00:31:29,480 --> 00:31:31,840 It's got the right body, the right sweetness, 643 00:31:31,840 --> 00:31:34,880 but the overriding amount of mandarin, 644 00:31:34,880 --> 00:31:37,400 which is right at the forefront, is where it's at 645 00:31:37,400 --> 00:31:40,120 and it does remind you of duck a l'orange. 646 00:31:40,120 --> 00:31:42,720 The breasts were cooked really nicely. 647 00:31:42,720 --> 00:31:45,600 I was a bit worried when you said, "I put the thermometer in 648 00:31:45,600 --> 00:31:47,720 "and then I realised that I have no idea 649 00:31:47,720 --> 00:31:50,440 "what the temperature's meant to read so I went back to my..." 650 00:31:50,440 --> 00:31:52,040 What was it? What do you do again? 651 00:31:52,040 --> 00:31:55,480 Muffin-top is underdone, quadriceps are overdone. 652 00:31:55,480 --> 00:31:57,880 OK. Somewhere in the middle is perfect. Somewhere in the middle. 653 00:31:57,880 --> 00:32:00,680 So it was beautiful and medium rare. 654 00:32:00,680 --> 00:32:02,680 The quail was absolutely gorgeous. 655 00:32:02,680 --> 00:32:06,560 It just had that beautiful, tender pink kind of hue 656 00:32:06,560 --> 00:32:09,360 that is so pleasing to look at but just even better to eat. 657 00:32:09,360 --> 00:32:12,880 And then this smooth, rich coating sauce 658 00:32:12,880 --> 00:32:15,840 that just carried the bitterness of the citrus through 659 00:32:15,840 --> 00:32:17,400 in just such a lovely way. 660 00:32:17,400 --> 00:32:19,320 There was nothing tiny about the flavours in that dish. 661 00:32:19,320 --> 00:32:21,240 It was beautiful. Thanks, Mel. 662 00:32:21,240 --> 00:32:23,880 Julie, do you remember what I said to you on the first cook? 663 00:32:23,880 --> 00:32:25,600 Classics. 664 00:32:25,600 --> 00:32:28,560 When you're able to mine 665 00:32:28,560 --> 00:32:32,720 the knowledge of classic French cuisine, 666 00:32:32,720 --> 00:32:37,640 you are at an advantage because, as I said to you on the first cook, 667 00:32:37,640 --> 00:32:39,280 it never goes out of fashion 668 00:32:39,280 --> 00:32:42,880 and if you know how to do it and do it well, as you do... 669 00:32:44,160 --> 00:32:46,560 ..you can easily have your name on that trophy. 670 00:32:46,560 --> 00:32:50,880 It is dishes like that that are executed with the perfection 671 00:32:50,880 --> 00:32:53,280 that you've shown us today, 672 00:32:53,280 --> 00:32:55,040 that win this competition. 673 00:32:55,040 --> 00:32:57,360 Well done. Thank you, Jock. 674 00:32:57,360 --> 00:32:58,960 Yes, Julie. Yeah, Julie! 675 00:32:58,960 --> 00:33:00,520 Can I just say... 676 00:33:00,520 --> 00:33:02,800 I'd like to just say that... 677 00:33:02,800 --> 00:33:06,320 ..the comments that you made to me on my very first cook here, um, 678 00:33:06,320 --> 00:33:09,840 were incredibly kind but also have given me permission 679 00:33:09,840 --> 00:33:12,480 to cook the way that I really love to cook, so thank you. 680 00:33:12,480 --> 00:33:14,320 We love it. We do. Thanks, Julie. 681 00:33:14,320 --> 00:33:16,480 Well done, Julie. (APPLAUSE) 682 00:33:20,200 --> 00:33:22,120 MINDY: Good on you, Jules. 683 00:33:25,720 --> 00:33:27,400 Next up, Billie. 684 00:33:31,640 --> 00:33:33,880 Ooh. Hello. MELISSA: Wow! 685 00:33:33,880 --> 00:33:36,360 Billie, what did you do? 686 00:33:36,360 --> 00:33:40,520 I did cookies & cream choux buns. 687 00:33:40,520 --> 00:33:42,200 Nice. 688 00:33:42,200 --> 00:33:44,760 You don't give a lot away, 689 00:33:44,760 --> 00:33:48,000 but I can tell that you're pretty chuffed with this, I reckon. 690 00:33:48,000 --> 00:33:49,840 Yeah. I'm happy with them. 691 00:33:49,840 --> 00:33:52,920 They turned out how I wanted them to, so... 692 00:33:52,920 --> 00:33:56,200 Can you run us through the layers that we're all looking at here. 693 00:33:56,200 --> 00:34:00,840 Yeah. So it's just a choux bun with an Oreo craquelin on top 694 00:34:00,840 --> 00:34:04,480 and then inside, there's a mandarin caramel 695 00:34:04,480 --> 00:34:06,560 and a cookies & cream mixture. 696 00:34:20,160 --> 00:34:21,640 Billie... 697 00:34:23,080 --> 00:34:24,600 (LAUGHS) 698 00:34:24,600 --> 00:34:26,400 Oh! 699 00:34:26,400 --> 00:34:29,840 I think you knew it anyway. No, I didn't! 700 00:34:29,840 --> 00:34:33,200 Like, those choux pastry looked magic 701 00:34:33,200 --> 00:34:35,400 and they were light, they were delicate, 702 00:34:35,400 --> 00:34:38,800 they were beautifully cooked, the craquelin on top, also fantastic. 703 00:34:38,800 --> 00:34:42,320 Cookie & cream centre, epic. 704 00:34:42,320 --> 00:34:47,720 And then your candied baby mandarin was crunchy and beautifully... 705 00:34:47,720 --> 00:34:49,960 The caramel taken to the edge. 706 00:34:49,960 --> 00:34:52,480 That was a bite of perfection. 707 00:34:52,480 --> 00:34:54,600 Thank you. Thanks. 708 00:34:54,600 --> 00:34:56,040 The flavours are nostalgic. 709 00:34:56,040 --> 00:34:57,800 To have that cookies & cream goodness 710 00:34:57,800 --> 00:35:00,760 that just makes you feel like a little kid, this is amazing. 711 00:35:00,760 --> 00:35:02,640 Thank you, Mel. Thank you. 712 00:35:02,640 --> 00:35:05,040 Billie, that's crazy! Like, that is crazy! 713 00:35:05,040 --> 00:35:08,000 I just can't believe 60 minutes and you can do that! 714 00:35:08,000 --> 00:35:11,360 Again, I'm frustrated with you, Billie! 'Cause it's so damn good! 715 00:35:11,360 --> 00:35:14,400 Like, the perfect choux with the perfect Oreo craquelin. 716 00:35:14,400 --> 00:35:17,720 It's just... It shouldn't happen in 60 minutes. 717 00:35:17,720 --> 00:35:20,480 (LAUGHS) Like, that right there, it shouldn't! 718 00:35:20,480 --> 00:35:22,920 Shouldn't happen in 60 minutes! Sorry. 719 00:35:22,920 --> 00:35:27,080 And that's why you will NOT be in the pressure test tomorrow. 720 00:35:27,080 --> 00:35:28,520 Yay! Well done. 721 00:35:28,520 --> 00:35:30,320 (APPLAUSE) Well done, Billie. Thank you. 722 00:35:30,320 --> 00:35:32,400 Ah. 723 00:35:32,400 --> 00:35:34,320 That was just... 724 00:35:34,320 --> 00:35:35,600 ..mic drop. 725 00:35:35,600 --> 00:35:37,720 No pressure test, thank God. 726 00:35:39,040 --> 00:35:40,760 OK, next up, Daniel. 727 00:35:44,040 --> 00:35:46,000 Bloody Billie goes up and goes, 728 00:35:46,000 --> 00:35:48,520 "I just whipped up a choux pastry in 60 minutes." 729 00:35:48,520 --> 00:35:52,360 Like, I just don't even feel like I bloody belong here. 730 00:35:54,160 --> 00:35:58,120 If I can't even name a sauce, like, probably shouldn't be here. 731 00:35:58,120 --> 00:36:00,320 Daniel, what did you end up on? 732 00:36:00,320 --> 00:36:03,720 Uh, I made a pan-seared quail breast, 733 00:36:03,720 --> 00:36:07,000 some charred cauliflower florets and, um, a jus. 734 00:36:07,000 --> 00:36:10,120 (CHUCKLES) A sauce. You happy? 735 00:36:10,120 --> 00:36:14,720 Um...I was really happy, now I'm...not so sure. 736 00:36:14,720 --> 00:36:16,000 Why? 737 00:36:16,000 --> 00:36:18,000 Like... I dunno, I just... 738 00:36:20,920 --> 00:36:22,760 (CHUCKLES) I don't... 739 00:36:31,720 --> 00:36:33,160 Um... 740 00:36:36,600 --> 00:36:38,640 I, um... 741 00:36:38,640 --> 00:36:40,000 (CLEARS THROAT) 742 00:36:42,120 --> 00:36:43,720 Sorry, guys. (CLEARS THROAT) 743 00:36:54,000 --> 00:36:57,160 Applications for next season are now open. 744 00:36:57,160 --> 00:36:59,200 Go on, get on it. 745 00:37:05,920 --> 00:37:07,640 What's up? 746 00:37:08,920 --> 00:37:12,200 I just don't know what I'm doing half the time. (CHUCKLES NERVOUSLY) 747 00:37:12,200 --> 00:37:13,280 I don't think that's right. 748 00:37:13,280 --> 00:37:14,680 I think you don't know 749 00:37:14,680 --> 00:37:17,720 how to ARTICULATE what you're doing sometimes. 750 00:37:17,720 --> 00:37:20,200 Yeah, I know that for damn sure. 751 00:37:20,200 --> 00:37:21,200 So, I don't think... 752 00:37:21,200 --> 00:37:23,560 I don't think it's a question of you don't know what you're doing. 753 00:37:23,560 --> 00:37:25,480 You find it hard to be able to put into words 754 00:37:25,480 --> 00:37:28,280 what you're trying to achieve in the dish. 755 00:37:28,280 --> 00:37:31,360 Is that where you're at? Yeah, a lot. Yeah. 756 00:37:32,320 --> 00:37:33,760 I mean, you know, man, 757 00:37:33,760 --> 00:37:36,680 this part of the competition just gets pretty hard. 758 00:37:36,680 --> 00:37:38,680 Um... 759 00:37:38,680 --> 00:37:40,320 And I'm feeling it. 760 00:37:40,320 --> 00:37:41,920 I, um... 761 00:37:43,520 --> 00:37:45,720 It is a lot, man. Like, I'm telling you it is a lot. 762 00:37:45,720 --> 00:37:47,720 I've been in the exact same situation. 763 00:37:47,720 --> 00:37:50,400 You know, for me, I didn't feel worthy of being in the competition 764 00:37:50,400 --> 00:37:51,720 for a long, long time. 765 00:37:51,720 --> 00:37:53,440 Exactly, man. Yeah. 766 00:37:53,440 --> 00:37:55,920 But I've got to say, from us three, mate, we're so proud of you. 767 00:37:57,320 --> 00:37:59,040 Thanks, guys. 768 00:37:59,040 --> 00:38:02,080 I think if there was a prize for the biggest progression, 769 00:38:02,080 --> 00:38:03,960 Daniel would win it. 770 00:38:06,200 --> 00:38:09,000 Yeah. I can honestly say out of everyone that's in the room, 771 00:38:09,000 --> 00:38:11,680 I think you've moved the dial the furthest, 772 00:38:11,680 --> 00:38:14,120 and that's why you're still in the competition, mate. 773 00:38:14,120 --> 00:38:15,880 Do you know what I mean? Yeah. 774 00:38:32,760 --> 00:38:33,760 Daniel... 775 00:38:34,960 --> 00:38:36,760 ..tasty plate of food. 776 00:38:36,760 --> 00:38:40,480 Here's the good news, the quail was cooked absolutely perfectly. 777 00:38:40,480 --> 00:38:41,920 Oh, good. 778 00:38:41,920 --> 00:38:45,000 Alright, feel better? Yeah, that's a good start. 779 00:38:45,000 --> 00:38:48,080 The sauce, you packed a good amount of flavour in there. 780 00:38:48,080 --> 00:38:50,120 It just needed balancing. Yeah. 781 00:38:50,120 --> 00:38:52,560 The cauliflower, you know, had a nice char on it, 782 00:38:52,560 --> 00:38:54,400 added a little bit of bitterness into the dish. 783 00:38:54,400 --> 00:38:56,280 Happy days. Good plate of food. 784 00:38:56,280 --> 00:38:57,720 Thank you. 785 00:38:57,720 --> 00:39:02,080 Daniel, at such an early stage in your food life, 786 00:39:02,080 --> 00:39:04,600 you don't need to know all of the technical terms 787 00:39:04,600 --> 00:39:08,120 as long as you know the technical term for a dish like this 788 00:39:08,120 --> 00:39:09,240 is 'tasty'. 789 00:39:09,240 --> 00:39:11,560 (CHUCKLES) 790 00:39:11,560 --> 00:39:13,360 That was a perfectly cooked piece of quail. 791 00:39:13,360 --> 00:39:15,080 That's hard to do sometimes. 792 00:39:15,080 --> 00:39:16,600 The sauce had lots of flavour, 793 00:39:16,600 --> 00:39:19,080 small amount of balance, but great texture. 794 00:39:19,080 --> 00:39:20,280 So, you did consider 795 00:39:20,280 --> 00:39:23,400 what was on that small, nicely formed plate of food. 796 00:39:23,400 --> 00:39:25,680 You just need to keep going. 797 00:39:25,680 --> 00:39:28,760 Daniel, you have to power on 798 00:39:28,760 --> 00:39:31,840 because there's still so much to learn. 799 00:39:31,840 --> 00:39:33,360 The finish line is near, 800 00:39:33,360 --> 00:39:36,040 and you just never know where you can end up. 801 00:39:36,040 --> 00:39:38,040 Thanks very much, guys. Appreciate it. 802 00:39:38,040 --> 00:39:39,720 (APPLAUSE) 803 00:39:39,720 --> 00:39:42,320 I think I need to stop comparing myself to other contestants. 804 00:39:42,320 --> 00:39:45,160 I don't want to shoot too high for the stars 805 00:39:45,160 --> 00:39:48,240 but I've fantasised about the idea of potentially making a final. 806 00:39:48,240 --> 00:39:53,160 And I think about how incredibly proud I would be if I made the final 807 00:39:53,160 --> 00:39:54,880 and be a guy from Darwin that's done it. 808 00:39:54,880 --> 00:39:57,800 KEYMA: Cheer up. I'm crying. (LAUGHS) 809 00:39:58,800 --> 00:40:00,920 Yeah. Mwah. 810 00:40:00,920 --> 00:40:02,000 Next up, it's Keyma. 811 00:40:12,640 --> 00:40:14,640 Keyma, what's the dish, please? 812 00:40:14,640 --> 00:40:20,720 Today I've made a creme caramel with some candied baby mandarins, 813 00:40:20,720 --> 00:40:23,720 chardonnay and baby mandarin syrup 814 00:40:23,720 --> 00:40:26,000 and some crushed Oreos. 815 00:40:41,280 --> 00:40:43,080 Keyma, you're a madwoman. 816 00:40:43,080 --> 00:40:44,320 I am. 817 00:40:45,800 --> 00:40:47,320 Like, creme caramel in 60 minutes. 818 00:40:47,320 --> 00:40:49,360 The first one that you turned out there, 819 00:40:49,360 --> 00:40:51,400 it was just like it was liquid in the middle. 820 00:40:51,400 --> 00:40:52,840 It just wasn't set. 821 00:40:52,840 --> 00:40:55,440 And I think the only reason that was set 822 00:40:55,440 --> 00:40:58,400 is because it had three millimetres 823 00:40:58,400 --> 00:41:01,200 probably less than the other one had. 824 00:41:01,200 --> 00:41:04,800 As a result of that it is set, it's rich, 825 00:41:04,800 --> 00:41:08,200 it's really beautifully flavoured. 826 00:41:08,200 --> 00:41:11,120 That mandarin syrup just takes it to another level. 827 00:41:11,120 --> 00:41:12,960 Like I say, you're a madwoman 828 00:41:12,960 --> 00:41:15,600 because everything said to me this is not going to work. 829 00:41:15,600 --> 00:41:18,400 And then also I was looking at the Oreo going, 830 00:41:18,400 --> 00:41:21,280 "Like, it's such a beautiful thing, a creme caramel," 831 00:41:21,280 --> 00:41:25,520 and then you dumped a load of Oreo soil on the side. 832 00:41:25,520 --> 00:41:27,960 Shame on me for looking at it 833 00:41:27,960 --> 00:41:31,760 going, "Why did she dump the Oreo soil on the side?" 834 00:41:31,760 --> 00:41:33,080 Well done. Thank you. 835 00:41:33,080 --> 00:41:36,880 Keyma, keep pushing and having fun and risking it 836 00:41:36,880 --> 00:41:39,400 because it really, really does work. 837 00:41:39,400 --> 00:41:41,560 What's beautiful about that 838 00:41:41,560 --> 00:41:45,560 is that perfumed light citrus fragrance of the mandarin. 839 00:41:45,560 --> 00:41:49,720 It just imbues the entire dish with this delicacy. 840 00:41:49,720 --> 00:41:51,240 And then that's offset 841 00:41:51,240 --> 00:41:54,280 by how rich and luscious and fatty and coating 842 00:41:54,280 --> 00:41:55,720 that creme caramel is. 843 00:41:55,720 --> 00:41:57,880 And, so, well done. Thank you, guys. 844 00:42:02,600 --> 00:42:05,160 On ya, mate. I'm great. 845 00:42:05,160 --> 00:42:06,400 You are. Thank you. 846 00:42:06,400 --> 00:42:08,000 Next up, Alvin. 847 00:42:09,400 --> 00:42:13,000 I made a cauliflower and school prawns san choy bow. 848 00:42:18,000 --> 00:42:19,280 I think what I liked 849 00:42:19,280 --> 00:42:22,800 was that it really traversed sweet, sour and savoury 850 00:42:22,800 --> 00:42:24,120 really, really nicely. 851 00:42:24,120 --> 00:42:26,520 You know how to produce flavour really well. 852 00:42:26,520 --> 00:42:28,000 It's a tasty bite of food. 853 00:42:28,000 --> 00:42:29,600 Thanks. 854 00:42:29,600 --> 00:42:31,320 Sarah. 855 00:42:31,320 --> 00:42:34,400 I made quail with mandarin sauce vierge. 856 00:42:40,720 --> 00:42:41,840 I think it was a great dish. 857 00:42:41,840 --> 00:42:44,480 The only fault here that leaves you vulnerable 858 00:42:44,480 --> 00:42:45,520 is the cook on the quail. 859 00:42:45,520 --> 00:42:49,280 Leg perfect, breast slightly over. 860 00:42:49,280 --> 00:42:50,880 Montana. 861 00:42:50,880 --> 00:42:54,280 Quail with cauliflower and a little tomato and basil salad. 862 00:43:02,760 --> 00:43:04,560 That's a beast. 863 00:43:07,560 --> 00:43:09,440 The dish was really tasty. 864 00:43:09,440 --> 00:43:11,960 The quail was cooked so nicely. It was perfect medium-rare. 865 00:43:11,960 --> 00:43:16,000 But in top nine, that can hurt you. OK. (SUCKS IN AIR) 866 00:43:16,000 --> 00:43:17,680 And me. Sorry. 867 00:43:17,680 --> 00:43:19,040 Mindy. 868 00:43:19,040 --> 00:43:21,720 I have made for you a quail won ton with a quail broth 869 00:43:21,720 --> 00:43:23,040 and crispy school prawns. 870 00:43:35,040 --> 00:43:37,920 Mindy, loved the flavour of the broth. Um... 871 00:43:37,920 --> 00:43:41,160 Like, that's a good hunk of bone. 872 00:43:41,160 --> 00:43:43,000 Have you got bone in it? It's like... 873 00:43:43,000 --> 00:43:44,760 And it's a solid... It's a solid bit, too. 874 00:43:44,760 --> 00:43:46,760 It's not, like, a little bit. Oh, no. 875 00:43:46,760 --> 00:43:48,320 Great flavour in the broth, 876 00:43:48,320 --> 00:43:50,880 but, like, that's hectic in terms of bones. 877 00:43:50,880 --> 00:43:53,880 That's not that great. That might well see you in trouble today. 878 00:43:53,880 --> 00:43:55,000 Yeah. 879 00:43:55,000 --> 00:43:56,160 Next up, Aldo. 880 00:43:58,840 --> 00:44:00,960 I'm walking my dish up to the judges, 881 00:44:00,960 --> 00:44:02,720 mixed emotions and feelings. 882 00:44:04,320 --> 00:44:07,080 I'm not happy with these crostini now. 883 00:44:08,680 --> 00:44:13,400 And it's my first time that I feel actually not sure 884 00:44:13,400 --> 00:44:14,760 about what I've done in the cook. 885 00:44:17,680 --> 00:44:19,560 Aldo, what have you made, mate? 886 00:44:32,160 --> 00:44:34,240 Aldo, what have you made, mate? 887 00:44:34,240 --> 00:44:37,280 So, it is a panzanella salad with school prawns. 888 00:44:38,560 --> 00:44:41,400 Question, could be controversial. 889 00:44:41,400 --> 00:44:43,760 Is panzanella salad 890 00:44:43,760 --> 00:44:45,520 a bread salad with tomato, 891 00:44:45,520 --> 00:44:47,640 or is it a tomato salad with bread? 892 00:44:47,640 --> 00:44:51,000 Well, for me, it's tomato salad, it's all about the tomatoes. 893 00:44:51,000 --> 00:44:54,040 And there are so many different versions all around. 894 00:44:54,040 --> 00:44:56,240 But for me, it's all about the tomatoes. 895 00:44:56,240 --> 00:44:59,080 Panzanella is all about tomatoes. For myself, yes. 896 00:44:59,080 --> 00:45:04,640 Panzanella is for the best part, mostly all about the bread. 897 00:45:04,640 --> 00:45:07,720 Righto, you two. Let's not go there, eh? 898 00:45:07,720 --> 00:45:09,360 Don't make me step in. 899 00:45:09,360 --> 00:45:11,600 Don't make me step in. I'm ready. 900 00:45:33,040 --> 00:45:36,000 Aldo, I'm struggling here. 901 00:45:36,000 --> 00:45:39,280 I'm struggling for a couple of reasons. 902 00:45:39,280 --> 00:45:42,680 The school prawns, they were nice without being exceptional. 903 00:45:42,680 --> 00:45:44,480 I did want something to dip it in, 904 00:45:44,480 --> 00:45:47,600 like a mayonnaise or even a squeeze of lemon or something. 905 00:45:47,600 --> 00:45:50,200 I know you don't have lemon, but mandarin would have done the job. 906 00:45:50,200 --> 00:45:52,840 I know it's not traditional, but it just needed something. 907 00:45:52,840 --> 00:45:56,760 And to top it off the little olive oil crisps, they kind of go to sand. 908 00:45:56,760 --> 00:45:59,080 So, they're not a beautiful texture, 909 00:45:59,080 --> 00:46:02,760 like a beautiful crouton would be in a panzanella salad 910 00:46:02,760 --> 00:46:07,160 that soaks up all of the delicious juices and olive oil and seasoning 911 00:46:07,160 --> 00:46:09,800 that's left in the bottom of your serving tray. 912 00:46:09,800 --> 00:46:12,400 So, it just missed the mark a little bit for me today. 913 00:46:13,640 --> 00:46:15,440 Poor choice of dish today. 914 00:46:15,440 --> 00:46:17,040 I love your food. 915 00:46:17,040 --> 00:46:20,520 I love you're so vulnerable 916 00:46:20,520 --> 00:46:26,200 in the way that you bring unashamedly brilliant Italian food 917 00:46:26,200 --> 00:46:27,800 to the MasterChef kitchen. 918 00:46:27,800 --> 00:46:29,360 I love it. 919 00:46:29,360 --> 00:46:31,160 This was the wrong choice for today. 920 00:46:31,160 --> 00:46:33,720 I just want to translate into that kind of dish, 921 00:46:33,720 --> 00:46:35,120 and it didn't translate. 922 00:46:35,120 --> 00:46:37,760 The execution was a mistake, but that's fine. 923 00:46:37,760 --> 00:46:41,360 I need to have that downfall, and fine it's now tomorrow. 924 00:46:41,360 --> 00:46:43,240 Bring it on and I'm ready. Yeah. 925 00:46:43,240 --> 00:46:45,000 Excellent attitude. There he is. 926 00:46:45,000 --> 00:46:46,000 Ciao. 927 00:47:03,240 --> 00:47:06,440 Look, today's challenge was a tall order. 928 00:47:06,440 --> 00:47:09,320 And Billie, Julie, you both produced 929 00:47:09,320 --> 00:47:13,760 small but fantastically formed bites of perfection. 930 00:47:13,760 --> 00:47:15,880 We couldn't fault them. Well done. 931 00:47:15,880 --> 00:47:17,120 ANDY: Nice one, ladies. 932 00:47:17,120 --> 00:47:18,440 JOCK: Beautiful. JULIE: Thank you. 933 00:47:20,800 --> 00:47:22,920 ALDO: Well done, Billie. Thank you. 934 00:47:22,920 --> 00:47:26,080 If I call your name, you're cooking in tomorrow's pressure test. 935 00:47:30,320 --> 00:47:34,000 Mindy, there was quail bones in the dumpling. 936 00:47:35,000 --> 00:47:37,240 I'm sorry, you're in tomorrow's pressure test. 937 00:47:40,840 --> 00:47:43,600 Montana, same goes. 938 00:47:43,600 --> 00:47:47,240 Bones in a dish cannot be overlooked at this stage in the competition. 939 00:47:47,240 --> 00:47:49,000 We are in the top 10. 940 00:47:51,720 --> 00:47:56,280 Aldo, plain and simple, you made the wrong choice today. 941 00:47:56,280 --> 00:48:00,000 Well, the smallest things make the biggest difference. 942 00:48:00,000 --> 00:48:06,080 Mindy, Montana, Aldo, the three of you are in tomorrow's pressure test. 943 00:48:07,320 --> 00:48:10,840 If you don't want to go anywhere, dig your heels in. 944 00:48:12,360 --> 00:48:14,680 Head on out. We'll see you all tomorrow. 945 00:48:16,200 --> 00:48:17,600 Thanks, guys. Cheers. 946 00:48:24,720 --> 00:48:27,960 ANNOUNCER: Tomorrow night on MasterChef Australia, 947 00:48:27,960 --> 00:48:31,560 it's a pressure test that packs a punch. 948 00:48:31,560 --> 00:48:33,720 JOCK: 99 ingredients. Oh, my God. 949 00:48:33,720 --> 00:48:36,000 143 steps. 950 00:48:37,160 --> 00:48:38,760 13 pages. 951 00:48:38,760 --> 00:48:40,160 It's like a bloody fiction novel. 952 00:48:40,160 --> 00:48:41,480 It's game on. 953 00:48:41,480 --> 00:48:44,440 And with only three cooks in the kitchen... 954 00:48:44,440 --> 00:48:45,520 MINDY: This could be the dish 955 00:48:45,520 --> 00:48:48,240 that makes me or breaks me in this competition. 956 00:48:48,240 --> 00:48:50,520 ..there's nowhere to hide. 957 00:48:50,520 --> 00:48:52,240 Captions by Red Bee Media