1 00:00:01,000 --> 00:00:08,040 ANNOUNCER: Previously on MasterChef Australia, 2 00:00:08,040 --> 00:00:09,600 Oh, stop. 3 00:00:09,600 --> 00:00:11,480 Oh, that's my mum! 4 00:00:11,480 --> 00:00:14,080 My baby! (LAUGHS) 5 00:00:14,080 --> 00:00:17,920 They cooked their hearts out to impress their loved ones... 6 00:00:17,920 --> 00:00:21,080 It's quite surreal. Like, we're going to feed our families. 7 00:00:21,080 --> 00:00:23,320 Can you wish me luck? Good luck! 8 00:00:23,320 --> 00:00:25,560 ..and the judges. 9 00:00:25,560 --> 00:00:28,640 JOCK: That, my friends, was how you do an entree. 10 00:00:28,640 --> 00:00:30,880 ANDY: An absolute belter! 11 00:00:30,880 --> 00:00:34,040 But the aqua team won the day. 12 00:00:34,040 --> 00:00:35,920 (ALL CHEER) Well done. 13 00:00:38,160 --> 00:00:42,120 Tonight, they've reached the pointy end of the competition 14 00:00:42,120 --> 00:00:44,360 in more ways than one. 15 00:00:44,360 --> 00:00:46,920 JULIE: They've made this challenge almost impossible. 16 00:00:46,920 --> 00:00:50,280 So, who will win immunity? 17 00:00:50,280 --> 00:00:55,400 And later, the claws are out in a brilliant MasterClass... 18 00:00:55,400 --> 00:00:57,800 ANDY: Mud crab is the best of the best. 19 00:00:58,800 --> 00:01:03,600 ..and chef Natalie Paull takes baking to the next level. 20 00:01:04,840 --> 00:01:06,800 # 'Cause you're hot, then you're cold 21 00:01:06,800 --> 00:01:08,640 # You're yes, then you're no 22 00:01:08,640 --> 00:01:10,440 # You're in, then you're out 23 00:01:10,440 --> 00:01:12,320 # You're up, then you're down 24 00:01:12,320 --> 00:01:14,120 # You're wrong when it's right 25 00:01:14,120 --> 00:01:15,840 # It's black and it's white 26 00:01:15,840 --> 00:01:17,680 # We fight, we break up 27 00:01:17,680 --> 00:01:19,560 # We kiss, we make up 28 00:01:19,560 --> 00:01:21,560 # You're hot, then you're cold 29 00:01:21,560 --> 00:01:23,200 # You're yes, then you're no 30 00:01:23,200 --> 00:01:24,960 # You're in, then you're out 31 00:01:24,960 --> 00:01:27,200 # You're up, then you're down. # 32 00:01:49,560 --> 00:01:51,720 (MYSTICAL MUSIC) 33 00:02:00,800 --> 00:02:03,360 (CHEERING AND APPLAUSE) 34 00:02:08,600 --> 00:02:11,640 After cooking for our families, we've got renewed vigour, 35 00:02:11,640 --> 00:02:16,840 we're all 10 feet tall, match-fit and ready to fight for immunity. 36 00:02:23,040 --> 00:02:27,760 There's four glass cloches, like, behind the judges. 37 00:02:27,760 --> 00:02:30,760 And I could barely make out what they are. 38 00:02:30,760 --> 00:02:32,320 (GASPS) Is that a cactus? 39 00:02:32,320 --> 00:02:35,680 You know, like, it looks... It looks really... 40 00:02:35,680 --> 00:02:37,000 It looks menacing. 41 00:02:37,000 --> 00:02:39,960 MEL: Good morning, everybody. Good morning. 42 00:02:39,960 --> 00:02:42,480 You look sharp, because it's immunity day. 43 00:02:42,480 --> 00:02:44,360 I hope you're all feeling good 44 00:02:44,360 --> 00:02:47,560 because today, one of you will become the first member 45 00:02:47,560 --> 00:02:50,800 of the MasterChef top seven for 2022. 46 00:02:50,800 --> 00:02:52,800 Ooh, yeah. (WHOOPING AND APPLAUSE) 47 00:02:58,320 --> 00:02:59,880 Alvin. 48 00:02:59,880 --> 00:03:05,000 You've done a lot of great things in this kitchen so far this season, 49 00:03:05,000 --> 00:03:07,440 but what you haven't done is won immunity. 50 00:03:07,440 --> 00:03:10,520 Is today the day? 51 00:03:10,520 --> 00:03:12,440 I certainly hope it is. 52 00:03:12,440 --> 00:03:16,360 I've come so close and then, you know, not... No cigar. 53 00:03:18,600 --> 00:03:22,560 The only thing standing between you and that top-seven spot 54 00:03:22,560 --> 00:03:25,600 are a handful of prickly ingredients. 55 00:03:27,640 --> 00:03:31,240 You could say we're at the cutting edge of food right now. 56 00:03:31,240 --> 00:03:33,320 (CHUCKLES AND GUFFAWS) 57 00:03:33,320 --> 00:03:35,680 (LAUGHTER) 58 00:03:35,680 --> 00:03:37,880 OK, well, let's get into it. 59 00:03:44,080 --> 00:03:47,760 So, today it's gonna be your job to tame 60 00:03:47,760 --> 00:03:49,960 one of these prickly ingredients 61 00:03:49,960 --> 00:03:52,640 into one very delicious dish. 62 00:03:52,640 --> 00:03:56,120 Oh, hell. This'll be fun. Oh. 63 00:03:56,120 --> 00:03:58,040 Here we have sea urchin. 64 00:03:59,040 --> 00:04:00,840 Prickly pear. 65 00:04:00,840 --> 00:04:03,280 Stinging nettles. 66 00:04:03,280 --> 00:04:06,240 And right at the very end, we've got chestnuts. 67 00:04:06,240 --> 00:04:08,600 Oh. Oh! SARAH: Prickly pear. 68 00:04:08,600 --> 00:04:11,240 Immunity at this point of the competition 69 00:04:11,240 --> 00:04:14,280 could be the difference between getting to the finals 70 00:04:14,280 --> 00:04:15,960 and not getting to the finals, 71 00:04:15,960 --> 00:04:19,520 and I think that the judges are so aware 72 00:04:19,520 --> 00:04:20,800 of how important it is, 73 00:04:20,800 --> 00:04:23,480 that they've made this challenge almost impossible. 74 00:04:23,480 --> 00:04:24,640 ANDY: Think these four... 75 00:04:24,640 --> 00:04:26,840 Did they think that we were just gonna hand them immunity? 76 00:04:26,840 --> 00:04:28,320 (LAUGHTER) No. 77 00:04:29,520 --> 00:04:30,840 Not today. 78 00:04:30,840 --> 00:04:34,040 There's a couple of prickly ingredients in here that, you know, 79 00:04:34,040 --> 00:04:36,480 I reckon it might test a few of these guys. What do you reckon? 80 00:04:39,560 --> 00:04:41,840 Have any of you cooked with any of these before? 81 00:04:43,080 --> 00:04:45,080 No. (CHUCKLES) SARAH: Mm, I have. 82 00:04:45,080 --> 00:04:46,440 You have, Sarah? Yeah. 83 00:04:46,440 --> 00:04:49,680 I've actually used nettle and sea urchin. 84 00:04:49,680 --> 00:04:51,840 Nettle and sea urchin. Yeah. 85 00:04:51,840 --> 00:04:53,240 Everyone else is at zero. 86 00:04:53,240 --> 00:04:54,960 Uh, no, I've cooked with... 87 00:04:54,960 --> 00:04:57,080 I've cooked with nettle, sea urchin as well. 88 00:04:57,080 --> 00:04:58,360 Cool. 89 00:04:58,360 --> 00:05:00,040 Julie? Anything? 90 00:05:00,040 --> 00:05:01,360 Nothing? 91 00:05:01,360 --> 00:05:03,720 Nothing. Never even used a chestnut? 92 00:05:03,720 --> 00:05:07,280 I think I've used tinned chestnuts in a stuffing. 93 00:05:07,280 --> 00:05:11,080 OK. But I've never seen them like that. 94 00:05:11,080 --> 00:05:13,040 BILLIE: Seeing the ingredients 95 00:05:13,040 --> 00:05:15,520 that the contestants have to work with today... 96 00:05:16,800 --> 00:05:18,880 ..I reckon it's one of the hardest challenges - 97 00:05:18,880 --> 00:05:20,400 not just immunity challenges, 98 00:05:20,400 --> 00:05:22,800 but one of the hardest challenges we've had yet. 99 00:05:23,800 --> 00:05:25,800 It's a bloody hard one. 100 00:05:25,800 --> 00:05:28,840 Each of you is gonna pick your prickly ingredient. 101 00:05:28,840 --> 00:05:30,200 And, Keyma... 102 00:05:31,800 --> 00:05:32,920 ..you're up first. 103 00:05:32,920 --> 00:05:35,120 (LAUGHTER) Ooh. 104 00:05:35,120 --> 00:05:37,120 Keyma, what are you thinking? 105 00:05:38,120 --> 00:05:42,760 Chestnuts, nettles, prickly pears and sea urchin. 106 00:05:45,000 --> 00:05:47,760 This is as much about taking something off the table... 107 00:05:47,760 --> 00:05:49,600 ANDY: Yes. Oh. 108 00:05:49,600 --> 00:05:52,080 ..as it is onto yours. MEL: Keyma's like, "I'm a sweetie. 109 00:05:52,080 --> 00:05:54,200 "I would never do that." No. 110 00:05:54,200 --> 00:05:56,080 No. I don't want to play that card. 111 00:05:56,080 --> 00:05:57,880 Time to get strategic, Keyma. 112 00:05:57,880 --> 00:05:59,440 No, I can't. 113 00:05:59,440 --> 00:06:01,200 I'm gonna go with prickly pear. 114 00:06:01,200 --> 00:06:02,720 Prickly pear it is. Yep. 115 00:06:02,720 --> 00:06:04,840 There you go. Grab 'em. BILLIE: Well done, Keyma. 116 00:06:04,840 --> 00:06:06,200 All of them? Yep. 117 00:06:06,200 --> 00:06:07,240 Yep. Cool. 118 00:06:07,240 --> 00:06:08,720 Ciao. Ciao. 119 00:06:08,720 --> 00:06:10,720 Sarah, you're next in line. 120 00:06:10,720 --> 00:06:12,240 Let's do it. 121 00:06:13,600 --> 00:06:15,360 Think I'm gonna go chestnut. Chestnut? 122 00:06:15,360 --> 00:06:17,360 Yep. Chestnut it is. 123 00:06:17,360 --> 00:06:18,600 That's you. 124 00:06:20,120 --> 00:06:21,920 Alvin, what's your choice? 125 00:06:21,920 --> 00:06:23,160 Sea urchin. Sea urchin? 126 00:06:23,160 --> 00:06:24,760 All yours, buddy. 127 00:06:26,440 --> 00:06:29,720 Alright, Julie, that leaves you with the stinging nettles. 128 00:06:29,720 --> 00:06:31,120 Come on and grab them. 129 00:06:32,200 --> 00:06:33,560 JULIE: OK. 130 00:06:36,240 --> 00:06:37,960 Would you have picked stinging nettles, Julie? 131 00:06:37,960 --> 00:06:40,920 I have no idea. I'm really glad I'm fourth, actually. 132 00:06:40,920 --> 00:06:42,920 Just... I'll just take whatever's left. 133 00:06:42,920 --> 00:06:44,640 (LAUGHTER) 134 00:06:44,640 --> 00:06:46,080 SARAH: Oh, there's a spider there, look! 135 00:06:46,080 --> 00:06:47,800 (JULIE SCREECHES) Stop it! ALVIN: Argh! 136 00:06:47,800 --> 00:06:50,040 Sorry, you chose the spider and the chestnuts, 137 00:06:50,040 --> 00:06:51,880 you have to cook the spider. Extra protein. 138 00:06:51,880 --> 00:06:53,440 (LAUGHTER) 139 00:06:53,440 --> 00:06:54,840 You gotta feature it, Sarah. 140 00:06:54,840 --> 00:06:57,680 That's prickly as well. (DANIEL CHUCKLES) 141 00:06:57,680 --> 00:06:59,400 Now my ear's itching. 142 00:06:59,400 --> 00:07:00,920 Oh. 143 00:07:00,920 --> 00:07:02,760 What is going on here? 144 00:07:02,760 --> 00:07:04,120 Is it a spider in there? 145 00:07:04,120 --> 00:07:07,800 When you can't use your hands, it's the worst. (CHUCKLES) 146 00:07:07,800 --> 00:07:09,920 (CHUCKLES) 147 00:07:09,920 --> 00:07:15,040 All of you will have...75 minutes to bring us your prickly dish. 148 00:07:16,360 --> 00:07:19,000 You can cook whatever you want - sweet or savoury. 149 00:07:19,000 --> 00:07:23,040 Pantry, garden, fully open, no excuses. 150 00:07:23,040 --> 00:07:24,520 But, of course, 151 00:07:24,520 --> 00:07:27,040 your prickly ingredient must be featured in your dish. 152 00:07:28,920 --> 00:07:33,280 As you already know, the best dish will secure their maker 153 00:07:33,280 --> 00:07:35,560 the first spot in the top seven - 154 00:07:35,560 --> 00:07:37,320 plenty to play for. 155 00:07:39,000 --> 00:07:41,840 We are literally at the pointy end of the competition... 156 00:07:41,840 --> 00:07:44,080 Ba-da-ba-boom-boom-tish! 157 00:07:44,080 --> 00:07:45,880 Oh. I just got it. (MEL LAUGHS) 158 00:07:45,880 --> 00:07:47,440 Come on, Alvin. Sorry. 159 00:07:47,440 --> 00:07:50,720 Thought if there was one laugh, it'd be you. But, nah. 160 00:07:50,720 --> 00:07:54,120 Righto, good luck, 75 minutes starts now. 161 00:07:54,120 --> 00:07:55,720 (CALLS OF ENCOURAGEMENT) 162 00:07:59,160 --> 00:08:00,480 It's prickly. 163 00:08:04,440 --> 00:08:05,560 Oh, gosh. 164 00:08:07,440 --> 00:08:09,960 KEYMA: What else do I need? Sugar. 165 00:08:11,280 --> 00:08:12,960 (CHUCKLES) Come on, Sarah, come on, Alvin. 166 00:08:12,960 --> 00:08:15,160 BILLIE: Go, Alvin. ALDO: Go, Sarah. 167 00:08:16,520 --> 00:08:19,000 Hey, that chicken looks very relaxed on the chopping board. 168 00:08:19,000 --> 00:08:20,400 (LAUGHS) 169 00:08:20,400 --> 00:08:22,600 It's like you guys - relaxed. 170 00:08:23,680 --> 00:08:26,560 So, I have chosen chestnuts today. 171 00:08:26,560 --> 00:08:32,480 I am making a poached chicken breast with chestnut cream and mushrooms. 172 00:08:32,480 --> 00:08:35,680 I want to take these chestnuts 173 00:08:35,680 --> 00:08:37,640 and roast them on the hibachi 174 00:08:37,640 --> 00:08:41,280 and then create a puree to get it nice and smooth. 175 00:08:41,280 --> 00:08:44,480 It's most definitely the most important part of this dish, 176 00:08:44,480 --> 00:08:46,920 so I need to make sure that that's perfect. 177 00:08:46,920 --> 00:08:51,720 At the end of the day, it's the featured ingredient so... 178 00:08:51,720 --> 00:08:55,280 ..that could be the thing that gets me immunity today. 179 00:08:58,680 --> 00:09:01,040 ALVIN: (LAUGHS) I love sea urchin! 180 00:09:01,040 --> 00:09:04,680 I'm so happy with, you know, picking the sea urchin 181 00:09:04,680 --> 00:09:06,720 but I think it's gonna be a difficult challenge 182 00:09:06,720 --> 00:09:09,400 because it's such a delicate ingredient to feature. 183 00:09:09,400 --> 00:09:14,400 A lot of restaurants, they don't tend to do much with it. 184 00:09:14,400 --> 00:09:16,920 What does this actually taste like, I wonder? 185 00:09:18,400 --> 00:09:20,400 Oh, this is amazing. 186 00:09:20,400 --> 00:09:23,480 As I'm sort of workshopping this in my head, I'm sort of thinking 187 00:09:23,480 --> 00:09:26,880 I could go the simple route or I could go the complex route. 188 00:09:28,120 --> 00:09:30,600 Because I'm so hungry for immunity, I just sort of thought, 189 00:09:30,600 --> 00:09:33,720 "No, I need to get this idea out so I can start working on it." 190 00:09:33,720 --> 00:09:35,760 So, I'm gonna go with the simple route. 191 00:09:35,760 --> 00:09:39,040 I'm going to do egg noodles and sea urchin. 192 00:09:39,040 --> 00:09:41,640 It's all about featuring the sea urchin today. 193 00:09:42,880 --> 00:09:44,480 It's really nice. 194 00:09:48,680 --> 00:09:51,160 I have to feature the stinging nettle. 195 00:09:51,160 --> 00:09:52,960 Hello, fella. 196 00:09:54,040 --> 00:09:56,320 As soon as I see this beautiful salmon, 197 00:09:56,320 --> 00:09:59,720 I think about getting stung by nettles as a kid on holidays 198 00:09:59,720 --> 00:10:02,440 and I think, "That was a beach holiday. There's a fish." 199 00:10:02,440 --> 00:10:05,880 I can't think of a more logical reason to cook a salmon. 200 00:10:05,880 --> 00:10:08,400 Uh! ALDO: Go, Julie. 201 00:10:08,400 --> 00:10:10,000 Yep. (LAUGHS) 202 00:10:10,000 --> 00:10:13,320 I'm gonna cook this salmon whole and present him whole 203 00:10:13,320 --> 00:10:17,480 with a beautiful sauce and also a salad made from the nettles. 204 00:10:17,480 --> 00:10:20,040 DANIEL: Really scaling it up today, Julie, hey? 205 00:10:20,040 --> 00:10:22,440 (CACKLES) (CHUCKLES) 206 00:10:22,440 --> 00:10:24,560 I love you, Dan. So good. 207 00:10:24,560 --> 00:10:26,320 (CHUCKLES) 208 00:10:28,120 --> 00:10:29,880 My gloves. 209 00:10:29,880 --> 00:10:32,040 This is gonna be difficult. 210 00:10:32,040 --> 00:10:34,520 I have no idea how prickly pear tastes. 211 00:10:34,520 --> 00:10:36,440 Like, it's not an everyday ingredient. 212 00:10:36,440 --> 00:10:38,520 MINDY: You OK, Keyma? Yeah. 213 00:10:38,520 --> 00:10:41,480 They're throwing me out of my comfort zone 214 00:10:41,480 --> 00:10:44,520 so the first thing I do is just cut a piece and then try it. 215 00:10:46,840 --> 00:10:49,560 DANIEL: What's it taste like? They're really mild. 216 00:10:49,560 --> 00:10:51,360 Almost like a watermelon. 217 00:10:51,360 --> 00:10:52,680 Watermelon? 218 00:10:52,680 --> 00:10:56,960 I'm a bit worried that it doesn't have much flavour. 219 00:10:56,960 --> 00:11:00,920 I need to feature prickly pear at all cost. 220 00:11:00,920 --> 00:11:03,760 But I can't think of anything to do with them. 221 00:11:03,760 --> 00:11:05,600 I'm, like, blank. 222 00:11:07,720 --> 00:11:10,360 Stakes are high today. Yeah. You know what I mean? 223 00:11:10,360 --> 00:11:12,320 Come on, immunity has never meant more 224 00:11:12,320 --> 00:11:14,280 than at this end of the competition. 225 00:11:14,280 --> 00:11:17,200 What would be the one of these four that you would not want? 226 00:11:17,200 --> 00:11:19,400 I would...I would not want - 227 00:11:19,400 --> 00:11:22,800 if I hadn't used it before - the stinging nettle. 228 00:11:22,800 --> 00:11:25,440 Because it is quite hard 229 00:11:25,440 --> 00:11:27,800 to really drive the flavour of the stinging nettle. 230 00:11:27,800 --> 00:11:29,040 Mm-hm. Yep. They're quite grassy. 231 00:11:29,040 --> 00:11:31,800 And I think Julie has a challenge on her hands today. 232 00:11:33,200 --> 00:11:35,360 I mean, I think, for me, it would be prickly pear, 233 00:11:35,360 --> 00:11:38,280 just because I've eaten them before, but cooking them - 234 00:11:38,280 --> 00:11:41,000 not something that I grew up having in my backyard. 235 00:11:41,000 --> 00:11:43,720 But I think they go great with, you know, Latin American food 236 00:11:43,720 --> 00:11:47,880 and that's why I think Keyma, she could be in a good spot today. 237 00:11:50,080 --> 00:11:52,160 You know, Alvin, I think he's gonna be fighting hard. 238 00:11:52,160 --> 00:11:54,640 He hasn't won immunity yet, you know, 239 00:11:54,640 --> 00:11:56,880 and he's been close a couple of times. Yeah. 240 00:11:56,880 --> 00:11:59,240 He was very confident with the sea urchin, 241 00:11:59,240 --> 00:12:01,440 so I'm looking forward to see what he's gonna cook. 242 00:12:01,440 --> 00:12:04,560 I think that that could suit his style of cooking as well. 243 00:12:04,560 --> 00:12:06,040 JOCK: Yeah, I think you're right. 244 00:12:07,040 --> 00:12:10,440 ANDY: I'm keen to try Sarah's chestnut puree. 245 00:12:10,440 --> 00:12:12,320 These are the little prickly husks. 246 00:12:12,320 --> 00:12:15,200 They pair very well with virtually anything. 247 00:12:15,200 --> 00:12:16,400 Yeah. 248 00:12:16,400 --> 00:12:19,280 But I think everyone's in for a tough job today. 249 00:12:19,280 --> 00:12:22,280 They're gonna have to be careful that they feature the ingredient 250 00:12:22,280 --> 00:12:25,840 and it isn't just lost in a whole mash of an open pantry. 251 00:12:28,960 --> 00:12:30,800 KEYMA: I'm suffering here! 252 00:12:30,800 --> 00:12:32,600 Oh, my God! 253 00:12:33,800 --> 00:12:35,200 Prickly! 254 00:12:35,200 --> 00:12:37,280 I feel itching everywhere. 255 00:12:38,800 --> 00:12:43,080 Who made up this challenge?! I hate you! HATE you! 256 00:12:43,080 --> 00:12:44,760 Oh, my God! (DANIEL CHUCKLES) 257 00:12:50,240 --> 00:12:53,040 ALDO: Your apron is undone. JULIE: Oh, thank you, mate. 258 00:12:53,040 --> 00:12:55,120 Oh, yeah, it is too. 259 00:12:55,120 --> 00:12:57,240 Cooking show and a strip show. 260 00:12:57,240 --> 00:12:58,600 (ALL LAUGH) 261 00:12:59,720 --> 00:13:01,320 Ah, love it. 262 00:13:01,320 --> 00:13:02,960 (SIGHS) 263 00:13:02,960 --> 00:13:04,760 Before I can put the salmon into the oven, 264 00:13:04,760 --> 00:13:09,320 I have to know what these nettles are, what they do, how they taste. 265 00:13:09,320 --> 00:13:14,200 I'm not sure I've ever seen noxious weeds as ingredients before. 266 00:13:14,200 --> 00:13:17,560 I've never eaten them and I've most certainly never cooked them. 267 00:13:17,560 --> 00:13:20,840 Apparently, if you blanch them in boiling water 268 00:13:20,840 --> 00:13:22,640 and refresh them in cold water, 269 00:13:22,640 --> 00:13:24,560 that takes the sting out of them. 270 00:13:24,560 --> 00:13:28,440 And then I want to taste what they're like 271 00:13:28,440 --> 00:13:31,760 to make sure I'm getting as much of that nettle flavour into things 272 00:13:31,760 --> 00:13:33,480 as I possibly can. (LAUGHS) 273 00:13:33,480 --> 00:13:36,880 I've gotta make sure I'm heroing this ingredient. 274 00:13:39,120 --> 00:13:40,400 Wow. 275 00:13:42,760 --> 00:13:45,040 The problem is they don't have very much flavour. 276 00:13:45,040 --> 00:13:48,040 Terrible. What a terrible ingredient! 277 00:13:48,040 --> 00:13:51,760 I'm quite shocked because it just... 278 00:13:51,760 --> 00:13:56,120 It's just like chewing on a grass stalk. 279 00:13:56,120 --> 00:13:58,000 They actually don't taste like much at all 280 00:13:58,000 --> 00:14:00,360 and I have come to a horrible realisation 281 00:14:00,360 --> 00:14:02,680 that this is gonna be really hard to feature. 282 00:14:15,760 --> 00:14:17,920 JOCK: One hour! Let's go! 283 00:14:24,440 --> 00:14:26,560 Ah! BILLIE: Nice work, Keyma. 284 00:14:26,560 --> 00:14:27,960 An hour to go. 285 00:14:27,960 --> 00:14:29,600 I'm all prickly. 286 00:14:29,600 --> 00:14:32,160 Even my arms are prickly. 287 00:14:32,160 --> 00:14:34,880 Working with prickly pear, the only thing I know about it 288 00:14:34,880 --> 00:14:38,280 is that it grows in Italy like a weed. 289 00:14:38,280 --> 00:14:39,760 And my father-in-law 290 00:14:39,760 --> 00:14:43,800 used to just go find prickly pears in the streets and eat them. 291 00:14:43,800 --> 00:14:45,480 I never tried them. 292 00:14:45,480 --> 00:14:50,040 I'm so regretting that I've never asked for one and tried it. 293 00:14:50,040 --> 00:14:53,320 The prickly pear is very mild in flavour, 294 00:14:53,320 --> 00:14:57,200 so I want to incorporate some other flavours 295 00:14:57,200 --> 00:15:00,520 to be able to bring up the flavour of prickly pear. 296 00:15:02,280 --> 00:15:05,360 I finally came up with an idea. 297 00:15:05,360 --> 00:15:09,240 I'm thinking kind of a plate of dessert with some crullers. 298 00:15:09,240 --> 00:15:11,240 It's like a doughnut, like, a French doughnut. 299 00:15:11,240 --> 00:15:17,520 And then I'm making prickly pear sorbet and prickly pear gel. 300 00:15:17,520 --> 00:15:20,720 For the sorbet, I've juiced all the prickly pears. 301 00:15:20,720 --> 00:15:22,440 Oh, look at the juice. 302 00:15:22,440 --> 00:15:25,760 And then I start adding lime and lemon 303 00:15:25,760 --> 00:15:27,640 to try to balance the flavour. 304 00:15:27,640 --> 00:15:29,880 And then... 305 00:15:29,880 --> 00:15:31,520 ..I add a bit of tequila, 306 00:15:31,520 --> 00:15:34,000 just for fun. 307 00:15:34,000 --> 00:15:36,280 And I'm really happy with the mixture. 308 00:15:36,280 --> 00:15:37,920 The colour is so beautiful. 309 00:15:37,920 --> 00:15:40,800 I think it's going to stand out on the plate. 310 00:15:40,800 --> 00:15:44,000 I don't want to say I'm on a bit of a roll at the moment, 311 00:15:44,000 --> 00:15:47,240 but I feel that it's been really good in the kitchen lately. 312 00:15:47,240 --> 00:15:51,120 I feel I've found my feet in...around this environment 313 00:15:51,120 --> 00:15:52,800 and I'm enjoying it so much. 314 00:15:52,800 --> 00:15:54,320 DANIEL: If you nail this, Keyma, 315 00:15:54,320 --> 00:15:58,200 then you'll be, like, one of the last fans and you'll be top seven. 316 00:15:58,200 --> 00:15:59,760 Thank you. 317 00:15:59,760 --> 00:16:02,480 So much pressure. (LAUGHS) 318 00:16:05,600 --> 00:16:09,480 ALVIN: It was so special seeing my partner and my friends yesterday. 319 00:16:09,480 --> 00:16:12,880 It's just that extra fuel to see us to the finish line. 320 00:16:12,880 --> 00:16:15,680 I'm so determined to win this. 321 00:16:15,680 --> 00:16:17,720 MELISSA: Alvin. Hi. 322 00:16:17,720 --> 00:16:19,440 Sea urchins. Sea urchin, yes. 323 00:16:19,440 --> 00:16:21,160 Love to eat them. Love to eat them. 324 00:16:21,160 --> 00:16:24,000 Very treasured as a flavour. What's the dish? 325 00:16:24,000 --> 00:16:27,120 I'm going to make egg noodles with sea-urchin butter 326 00:16:27,120 --> 00:16:29,560 and just sea urchin on top. 327 00:16:29,560 --> 00:16:31,400 So, I'm going to make it quite unadulterated. 328 00:16:32,760 --> 00:16:33,840 It's simple, right? 329 00:16:33,840 --> 00:16:35,560 When you get something like this, 330 00:16:35,560 --> 00:16:37,280 you don't want to stuff around with it. 331 00:16:37,280 --> 00:16:38,720 No, you don't. You know what I mean? 332 00:16:38,720 --> 00:16:40,440 It is perfect by itself. Yeah. 333 00:16:40,440 --> 00:16:42,960 And they just love a carbohydrate. So, I was thinking... 334 00:16:42,960 --> 00:16:45,720 Love some fat, love a carb, love a little bit of salt. 335 00:16:45,720 --> 00:16:46,760 Yeah. 336 00:16:46,760 --> 00:16:48,640 Not much else needs to really be done 337 00:16:48,640 --> 00:16:51,880 other than the perfect texture of these egg noodles. 338 00:16:51,880 --> 00:16:54,400 Tone down your expectations, please, because I'd hate to disappoint. 339 00:16:54,400 --> 00:16:56,400 No, no, no, sorry. No, we're not doing that. 340 00:16:56,400 --> 00:16:58,560 No, this is not a day where we're toning down expectations at all. 341 00:16:58,560 --> 00:17:00,480 Nah. My expectations are through the roof. 342 00:17:00,480 --> 00:17:02,120 Sky-high today. 343 00:17:02,120 --> 00:17:05,360 Any other ingredients, other than your noodles, 344 00:17:05,360 --> 00:17:07,240 the butter and the sea urchins? 345 00:17:07,240 --> 00:17:09,440 No, that's it. Hoo! 346 00:17:09,440 --> 00:17:12,200 That's it. So, I have... I have enough time to perfect this. 347 00:17:12,200 --> 00:17:15,320 And if I don't, then I don't deserve the immunity, yeah. 348 00:17:15,320 --> 00:17:18,960 So, just nail it and immunity is yours to...yours for the taking. 349 00:17:18,960 --> 00:17:20,080 Yep. So, take it. 350 00:17:20,080 --> 00:17:22,120 Good luck. (LAUGHS) 351 00:17:25,200 --> 00:17:29,280 The sea-urchin butter, I want it to taste sort of salty, 352 00:17:29,280 --> 00:17:30,680 umami, creamy. 353 00:17:30,680 --> 00:17:33,280 Like, after you eat it, it's like, "Oh, yeah, I can taste... 354 00:17:33,280 --> 00:17:35,240 "..I can taste the sea urchin." 355 00:17:35,240 --> 00:17:37,160 Oh, wow, so creamy. 356 00:17:37,160 --> 00:17:40,120 I just coat that through the noodles 357 00:17:40,120 --> 00:17:43,320 and then just put some lovely, plump sea urchin tongues on top. 358 00:17:43,320 --> 00:17:45,840 That's really all you need. It's just rich. 359 00:17:45,840 --> 00:17:47,800 I'm feeling really pumped for this one. 360 00:17:47,800 --> 00:17:50,280 I think this could win me immunity. 361 00:17:54,200 --> 00:17:56,040 Oh, they smell amazing, Sare. 362 00:17:57,440 --> 00:18:01,080 I have chosen chestnuts today because, I don't know, 363 00:18:01,080 --> 00:18:03,480 I just really love the flavour of them. 364 00:18:03,480 --> 00:18:05,600 Sarah. Hi. 365 00:18:05,600 --> 00:18:07,640 These look good. How are you gonna use them in the dish? 366 00:18:07,640 --> 00:18:09,440 I want to do a couple of different ways, 367 00:18:09,440 --> 00:18:14,000 so do a bit of a puree for one, and then also some nice toasted ones. 368 00:18:14,000 --> 00:18:17,320 So, I'm thinking a poached chicken breast 369 00:18:17,320 --> 00:18:20,920 with some different kind of shiitake mushrooms and a bit of a jus. 370 00:18:20,920 --> 00:18:22,720 I think you're going down the right track, 371 00:18:22,720 --> 00:18:24,680 but, like, are we going to get 372 00:18:24,680 --> 00:18:29,200 THE best, most silkiest chestnut puree that we've ever had? 373 00:18:30,400 --> 00:18:33,040 You know, to win this immunity and take this out, 374 00:18:33,040 --> 00:18:34,880 everything needs to be seamless. 375 00:18:34,880 --> 00:18:36,400 Thank you. 376 00:18:36,400 --> 00:18:37,800 I'll try. 377 00:18:37,800 --> 00:18:40,680 (CHEERING) BILLIE AND ALDO: Go, Sarah! 378 00:18:40,680 --> 00:18:43,440 My poaching liquid is on the go, 379 00:18:43,440 --> 00:18:45,280 I've got my chicken in the brine, 380 00:18:45,280 --> 00:18:47,920 so I can make it nice and juicy and tender. 381 00:18:47,920 --> 00:18:49,720 But roasting and peeling the chestnuts 382 00:18:49,720 --> 00:18:51,560 is taking a really long time. 383 00:18:51,560 --> 00:18:53,440 They're so small. 384 00:18:53,440 --> 00:18:55,120 This is going to take forever. 385 00:18:55,120 --> 00:18:56,960 Do you guys want to help peel some chestnuts? 386 00:18:56,960 --> 00:18:58,320 We'd love to help. Chuck them up. 387 00:18:58,320 --> 00:19:00,760 Love to, but we're not allowed. No. Sorry. 388 00:19:00,760 --> 00:19:02,680 I need a lot of chestnuts. 389 00:19:02,680 --> 00:19:06,440 Making a puree, it's really tough to blend if you haven't got enough. 390 00:19:06,440 --> 00:19:09,840 And I only need one portion, but I just want to make sure 391 00:19:09,840 --> 00:19:11,960 this is really creamy and smooth. 392 00:19:11,960 --> 00:19:14,960 I need to make sure that that's perfect. 393 00:19:14,960 --> 00:19:17,000 I hope I'm featuring chestnuts enough. 394 00:19:17,000 --> 00:19:21,440 I'm hoping that it's going to be the ingredient that's shining through. 395 00:19:22,760 --> 00:19:24,720 Fish! So big. 396 00:19:24,720 --> 00:19:27,520 The goal throughout this whole competition 397 00:19:27,520 --> 00:19:29,920 is to get into the immunity challenge 398 00:19:29,920 --> 00:19:31,800 and then to win the immunity challenge. 399 00:19:31,800 --> 00:19:33,640 Everybody wants that. 400 00:19:33,640 --> 00:19:36,640 But, gee, they're making it tricky. 401 00:19:37,960 --> 00:19:41,360 My prickly ingredient is stinging nettles. 402 00:19:41,360 --> 00:19:43,080 I'm going to make salmon 403 00:19:43,080 --> 00:19:46,560 with a beautiful sauce and also a salad made from the nettles. 404 00:19:46,560 --> 00:19:50,040 BILLIE: Love it, Jules. Is that going to fit in the oven? 405 00:19:50,040 --> 00:19:51,840 You know, good on her for taking a risk. 406 00:19:51,840 --> 00:19:54,000 I love it. Absolutely love it. 407 00:19:54,000 --> 00:19:55,560 So, I've blanched the nettles, 408 00:19:55,560 --> 00:19:59,600 I'm going to start work on them once I've got this enormous fish 409 00:19:59,600 --> 00:20:02,920 in this slightly-less-than-enormous oven. 410 00:20:02,920 --> 00:20:05,200 Nice, Jules. Get it in there. 411 00:20:05,200 --> 00:20:07,400 Oh, my God. 412 00:20:07,400 --> 00:20:08,480 ALDO: Go, Julie! 413 00:20:08,480 --> 00:20:11,040 The tray might be a little bit small. 414 00:20:11,040 --> 00:20:13,800 Cross your fingers. Oh, yeah. 415 00:20:13,800 --> 00:20:17,200 The problem with this salmon is it's huge. 416 00:20:17,200 --> 00:20:19,440 It's 3.8 kilos. 417 00:20:19,440 --> 00:20:22,480 I normally cook about 2.5 kilos. 418 00:20:22,480 --> 00:20:25,480 I know exactly how long that takes to cook in this way 419 00:20:25,480 --> 00:20:26,800 and which temperature. 420 00:20:26,800 --> 00:20:29,160 This is a much bigger fish. 421 00:20:29,160 --> 00:20:32,560 Oh, my gosh. Oh, my God. 422 00:20:33,640 --> 00:20:36,200 Curl that tail around. It'll get in there, surely. 423 00:20:36,200 --> 00:20:38,920 He's a little nakey. He needs a bit more foil. 424 00:20:38,920 --> 00:20:39,920 (MINDY LAUGHS) 425 00:20:39,920 --> 00:20:42,440 Oh, my God, this is the funniest thing I've ever seen in my life. 426 00:20:42,440 --> 00:20:44,280 You're the best! This is so good! 427 00:20:45,640 --> 00:20:47,400 Good work, Jules! Yes! 428 00:20:47,400 --> 00:20:49,760 Gotta get a timer. 429 00:20:49,760 --> 00:20:51,760 I've got Moby Dick in the oven. 430 00:20:51,760 --> 00:20:53,600 I'm worried that I'm not going to get it cooked. 431 00:20:54,960 --> 00:20:58,120 So I'm going to crank up the oven and cook it for longer. 432 00:20:58,120 --> 00:21:01,440 (MEL LAUGHS) 433 00:21:01,440 --> 00:21:02,880 He's a little curly. 434 00:21:02,880 --> 00:21:04,520 Looks like a big banana in there. 435 00:21:06,240 --> 00:21:09,760 Now that the fish is in the oven, I've got 50 minutes 436 00:21:09,760 --> 00:21:11,160 to work on the nettles 437 00:21:11,160 --> 00:21:14,920 and to make sure that they are the ingredient of the dish. 438 00:21:14,920 --> 00:21:18,480 It's mild, man. It's a really mild little flavour. 439 00:21:18,480 --> 00:21:20,400 So, I'm just going to blitz it up, 440 00:21:20,400 --> 00:21:23,080 a little bit of garlic and butter and a little bit of... 441 00:21:23,080 --> 00:21:26,120 I'll finish it with lemon juice... 442 00:21:27,920 --> 00:21:30,400 ..a little bit of salt and pepper, and see what happens. 443 00:21:32,520 --> 00:21:34,960 Yum. MINDY: Keyma, looks amazing. 444 00:21:36,040 --> 00:21:39,080 So, that is nice. It tastes just like prickly pear. 445 00:21:39,080 --> 00:21:43,840 It's not too...too lemony. You can taste the prickly pear in there. 446 00:21:43,840 --> 00:21:47,240 And I'm just working in my fluid gel. 447 00:21:49,440 --> 00:21:51,160 Keyma. Hello, guys. 448 00:21:51,160 --> 00:21:53,680 Have the prickly pears already claimed a victim? 449 00:21:53,680 --> 00:21:54,720 Yes. 450 00:21:54,720 --> 00:21:56,600 OK, well, how are you going to make this... 451 00:21:56,600 --> 00:21:58,600 ..are you going to seize back this as a win? 452 00:21:58,600 --> 00:22:00,120 What's the dish you're making? 453 00:22:00,120 --> 00:22:05,320 So, I'm making, like, a plate of dessert, kind of. 454 00:22:05,320 --> 00:22:10,600 So, I'm making French doughnuts with prickly pear sorbet 455 00:22:10,600 --> 00:22:13,400 and prickly pear fluid gel. 456 00:22:13,400 --> 00:22:14,520 ANDY: OK. 457 00:22:14,520 --> 00:22:15,800 I have just a question 458 00:22:15,800 --> 00:22:18,360 based on the fundamental building blocks of your dish. 459 00:22:18,360 --> 00:22:21,560 Doughnut, sorbet, gel. 460 00:22:22,640 --> 00:22:23,960 Yeah. 461 00:22:23,960 --> 00:22:26,520 How's the doughnut and the gel and the sorbet 462 00:22:26,520 --> 00:22:28,320 texturally going to work? 463 00:22:28,320 --> 00:22:29,720 Uh... 464 00:22:29,720 --> 00:22:32,120 Are we going to end up with a soggy fest, or... 465 00:22:32,120 --> 00:22:34,720 Um...no. 466 00:22:34,720 --> 00:22:36,360 Does the doughnut need to be there? 467 00:22:37,600 --> 00:22:39,600 Like, what is the doughnut doing? 468 00:22:41,480 --> 00:22:45,280 Like, seriously, like, if you can answer that... 469 00:22:45,280 --> 00:22:48,160 You have, like...it sounds like you're gonna have a nice zingy sorbet. 470 00:22:48,160 --> 00:22:50,360 I would be building the dish 471 00:22:50,360 --> 00:22:53,480 around the thing that you need to hero, not a doughnut. 472 00:22:53,480 --> 00:22:56,480 And that's what I feel that this dish may have been based around. 473 00:22:56,480 --> 00:22:58,160 So... Yeah. 474 00:22:58,160 --> 00:23:00,160 ..you know, if you can work on your sorbet 475 00:23:00,160 --> 00:23:01,800 and make it absolutely pop, 476 00:23:01,800 --> 00:23:03,960 I would just be trying to fill in the gaps, 477 00:23:03,960 --> 00:23:06,280 and I don't think a doughnut is filling in the gaps. 478 00:23:06,280 --> 00:23:08,040 OK. Righto? 479 00:23:08,040 --> 00:23:09,600 Cool. Thank you. BILLIE: Let's go, Keyma. 480 00:23:09,600 --> 00:23:11,400 ALDO: Go, Keyma. Come on. 481 00:23:11,400 --> 00:23:13,440 OK. What else can I do? 482 00:23:14,520 --> 00:23:16,200 What else can I do? 483 00:23:18,600 --> 00:23:20,640 Think, Keyma, think. 484 00:23:20,640 --> 00:23:22,400 I hate changes. 485 00:23:22,400 --> 00:23:26,880 Sometimes, my brain does weird stuff, especially under pressure. 486 00:23:26,880 --> 00:23:28,720 OK, OK. 487 00:23:28,720 --> 00:23:32,080 It's foggy at the moment, I don't know where to go from here. 488 00:23:32,080 --> 00:23:34,680 And, yeah, it's causing me stress. 489 00:23:34,680 --> 00:23:36,960 Let's go, Keyma! Go, Keyma! 490 00:23:36,960 --> 00:23:38,760 ALDO: Go, Keyma! Keep going, Keyma! 491 00:23:38,760 --> 00:23:40,480 Chin up, mate! Play on! You got it. 492 00:23:40,480 --> 00:23:42,720 I was so invested into my doughnuts, 493 00:23:42,720 --> 00:23:45,480 and I have to strip back all what I've thought. 494 00:23:45,480 --> 00:23:47,880 (SIGHS) Come on. 495 00:23:47,880 --> 00:23:52,920 I'm just thinking and trying to figure out how to fix this dessert. 496 00:23:52,920 --> 00:23:56,200 How are you doing? Not good. 497 00:23:56,200 --> 00:23:58,320 Not good, not great. 498 00:24:09,600 --> 00:24:11,080 30 minutes to go. 499 00:24:17,680 --> 00:24:19,640 Oh! It's prickly. 500 00:24:19,640 --> 00:24:20,920 (SIGHS) 501 00:24:21,920 --> 00:24:24,960 I wouldn't want to be in today's challenge at all. 502 00:24:24,960 --> 00:24:29,920 The ingredients that the contestants have to work with are really hard. 503 00:24:29,920 --> 00:24:32,760 I can see they're all starting to stress down there 504 00:24:32,760 --> 00:24:35,560 and I'm really feeling for all of them. 505 00:24:38,280 --> 00:24:41,280 What's happening? You've got a very worried look on your face. 506 00:24:41,280 --> 00:24:43,640 What's the dish? Tell me. 507 00:24:43,640 --> 00:24:44,920 So far? Or have you changed it already? 508 00:24:44,920 --> 00:24:45,920 Sorbet. 509 00:24:45,920 --> 00:24:47,320 OK, so, so far you've got... 510 00:24:47,320 --> 00:24:49,080 I'm guessing it's a prickly pear sorbet? 511 00:24:49,080 --> 00:24:51,720 Yes, I have the sorbet in here. 512 00:24:51,720 --> 00:24:53,120 Yeah. 513 00:24:55,600 --> 00:24:57,000 What else are we thinking, then? 514 00:24:58,920 --> 00:25:00,880 What's your favourite dessert back home? 515 00:25:02,760 --> 00:25:05,560 Tres leches cake. But... OK. 516 00:25:05,560 --> 00:25:08,000 I don't have time to make a tres leches cake. 517 00:25:08,000 --> 00:25:11,080 Mm-hm. It's going to be too hard. 518 00:25:11,080 --> 00:25:12,200 Maybe a sponge. 519 00:25:12,200 --> 00:25:13,920 You've still got time for that to cook. 520 00:25:13,920 --> 00:25:15,600 As long as you don't do one that's too big. 521 00:25:15,600 --> 00:25:17,000 Yeah. Do you know what I mean? 522 00:25:17,000 --> 00:25:18,720 As long as that's balanced nicely. 523 00:25:18,720 --> 00:25:20,280 Then you've just got to worry about a little... 524 00:25:20,280 --> 00:25:21,720 ..a little bit of cake. Mm-hm. 525 00:25:21,720 --> 00:25:22,760 Right? Yeah. 526 00:25:22,760 --> 00:25:24,040 Keep it simple. 527 00:25:25,480 --> 00:25:27,560 This is part of your growth. Come on. 528 00:25:27,560 --> 00:25:29,560 Ow! (LAUGHS) Strip it back. Nail it. 529 00:25:29,560 --> 00:25:31,240 Yes? Yes. 530 00:25:31,240 --> 00:25:33,080 Let's go. 531 00:25:33,080 --> 00:25:35,360 Jock is being really, really supportive. 532 00:25:37,080 --> 00:25:40,560 I'm just trying to go with a... kind of an almond sponge. 533 00:25:40,560 --> 00:25:42,400 Just trying to figure it out. 534 00:25:42,400 --> 00:25:44,720 I have to speed up, obviously. 535 00:25:44,720 --> 00:25:48,040 I only have less than 30 minutes to go. 536 00:25:50,960 --> 00:25:52,800 God! 537 00:25:52,800 --> 00:25:54,600 Go, Keyma. Come on, Keyma. 538 00:25:58,520 --> 00:26:01,880 I have to move fast to put this cake in the oven. 539 00:26:01,880 --> 00:26:06,200 Hopefully, I'm able to put some sort of dessert today. 540 00:26:06,200 --> 00:26:07,760 I don't...I don't know. 541 00:26:09,280 --> 00:26:11,240 How far are those chestnuts, Sarah? 542 00:26:11,240 --> 00:26:13,800 Close. They taste good. 543 00:26:14,960 --> 00:26:17,800 I really would love to win the immunity today. 544 00:26:17,800 --> 00:26:20,680 I think, at this point in the competition, 545 00:26:20,680 --> 00:26:24,160 you know, anything that can keep you safe is the ultimate. 546 00:26:24,160 --> 00:26:26,480 Everyone is cooking incredible food. 547 00:26:26,480 --> 00:26:29,560 So, this week's elimination, all-in elimination, 548 00:26:29,560 --> 00:26:31,520 is going to be a really tough one. 549 00:26:33,000 --> 00:26:36,920 I am featuring the chestnuts in a chestnut puree, 550 00:26:36,920 --> 00:26:38,880 served with poached chicken. 551 00:26:38,880 --> 00:26:41,480 Oi, Sarah. How many have you peeled? 552 00:26:42,840 --> 00:26:45,480 Just need enough to blend. 553 00:26:45,480 --> 00:26:47,800 Roasting and peeling the chestnuts 554 00:26:47,800 --> 00:26:50,320 took me so much longer than I expected, 555 00:26:50,320 --> 00:26:53,160 but now I've peeled enough chestnuts for my puree 556 00:26:53,160 --> 00:26:55,880 and simmered away a little bit of that chicken stock 557 00:26:55,880 --> 00:26:57,480 until they're nice and tender. 558 00:26:57,480 --> 00:27:00,440 So, now I can create the puree itself. 559 00:27:02,880 --> 00:27:07,160 The perfect puree needs to be really lusciously creamy 560 00:27:07,160 --> 00:27:10,120 and it doesn't have any sort of graininess. 561 00:27:10,120 --> 00:27:14,880 If I get this right, then this is definitely hitting the brief. 562 00:27:14,880 --> 00:27:16,520 That's not working. 563 00:27:16,520 --> 00:27:17,880 Don't really have much. 564 00:27:19,640 --> 00:27:21,400 I thought I was doing OK, 565 00:27:21,400 --> 00:27:25,000 but now I'm in a massive rush with this dish. 566 00:27:25,000 --> 00:27:27,360 I've got to poach my chicken breast. 567 00:27:27,360 --> 00:27:30,000 I've got to make my sauce as well, 568 00:27:30,000 --> 00:27:32,080 fry off those mushrooms. 569 00:27:32,080 --> 00:27:34,040 I have so much left to do. 570 00:27:34,040 --> 00:27:35,760 That does not want to blend. 571 00:27:35,760 --> 00:27:36,800 (LAUGHS) 572 00:27:38,320 --> 00:27:39,920 ALDO: Come on, guys. 573 00:27:39,920 --> 00:27:41,040 Go, Julie. 574 00:27:45,520 --> 00:27:47,280 DANIEL: Let's go, Keyma! 575 00:27:47,280 --> 00:27:49,000 Come on, Keyma! 576 00:27:49,000 --> 00:27:50,680 Got to get it in. 577 00:27:50,680 --> 00:27:52,240 BILLIE: Get it in, Keyma. 578 00:27:54,720 --> 00:27:56,800 I get my mini-cake in the oven. 579 00:27:56,800 --> 00:28:01,000 I was crossing everything I have to be able to get it...cook in time. 580 00:28:01,000 --> 00:28:03,480 Keyma, you look so much happier. I love it. 581 00:28:03,480 --> 00:28:05,680 Thank you, guys! (LAUGHS) 582 00:28:07,000 --> 00:28:08,560 JOCK: Interesting dishes. Some... 583 00:28:08,560 --> 00:28:10,160 Some are on shaky ground. 584 00:28:10,160 --> 00:28:12,400 There's a bit of self-doubt going on in the kitchen today. 585 00:28:12,400 --> 00:28:14,360 MEL: Can you tell me what's going on with Keyma? 586 00:28:14,360 --> 00:28:16,320 ANDY: Yeah. Because I think what we went around, 587 00:28:16,320 --> 00:28:17,840 there was an idea. 588 00:28:17,840 --> 00:28:20,400 That idea wasn't quite on solid ground yet. 589 00:28:20,400 --> 00:28:21,880 Has it changed? 590 00:28:21,880 --> 00:28:25,120 So, she's got a sorbet. Colour's fantastic. 591 00:28:25,120 --> 00:28:26,240 Looks brilliant. 592 00:28:26,240 --> 00:28:29,320 And then she was talking about making a sponge. 593 00:28:29,320 --> 00:28:31,480 It's about distilling it down into something 594 00:28:31,480 --> 00:28:32,960 really simple and succinct 595 00:28:32,960 --> 00:28:35,160 if she wants to play for immunity. 596 00:28:37,920 --> 00:28:40,200 What about Sarah? Chicken. 597 00:28:40,200 --> 00:28:44,680 Sarah's, to me, struggling a little bit with that dish. 598 00:28:44,680 --> 00:28:46,200 She's got a great idea. 599 00:28:46,200 --> 00:28:48,840 I mean, I think, you know, a poached chicken breast 600 00:28:48,840 --> 00:28:50,360 that's been in a brine - tick. 601 00:28:50,360 --> 00:28:52,400 Roast chestnut puree. 602 00:28:52,400 --> 00:28:56,440 Is it going to be silky smooth and not chalky? 603 00:28:56,440 --> 00:28:59,360 And, you know, sometimes chestnuts can be gloopy. 604 00:28:59,360 --> 00:29:02,120 Yeah. So, interesting point for her. 605 00:29:02,120 --> 00:29:03,400 Alvin? 606 00:29:03,400 --> 00:29:05,240 Box seat. Yeah, totally. 607 00:29:05,240 --> 00:29:06,760 In terms of concept. Yes. 608 00:29:06,760 --> 00:29:08,160 He's got three elements. 609 00:29:08,160 --> 00:29:09,840 He's got the noodles, he's got his sea urchin 610 00:29:09,840 --> 00:29:11,560 and his sea-urchin butter. 611 00:29:11,560 --> 00:29:14,560 And I think that that is the best way to approach sea urchins, 612 00:29:14,560 --> 00:29:16,920 because they are so good by themselves. 613 00:29:16,920 --> 00:29:19,280 He's got zero places to hide. 614 00:29:19,280 --> 00:29:21,840 And the thing about the dish is, though, 615 00:29:21,840 --> 00:29:24,160 if he's going to cook that butter out, as soon as... 616 00:29:24,160 --> 00:29:27,480 Like we all know, as soon as sea urchins hit heat... Yeah. 617 00:29:27,480 --> 00:29:29,080 ..they dilute a little bit. 618 00:29:29,080 --> 00:29:31,960 So, how...? Is he...? Does he know that? 619 00:29:31,960 --> 00:29:35,240 Because it may be too late, once he's down that track 620 00:29:35,240 --> 00:29:37,840 and rolling the noodles in the butter. 621 00:29:37,840 --> 00:29:41,720 Last but not least, very large fish in an oven. 622 00:29:42,840 --> 00:29:45,120 She's feeding the crew. (LAUGHS) 623 00:29:45,120 --> 00:29:47,080 There wasn't even a thermometer in it when I went over. 624 00:29:47,080 --> 00:29:50,080 Yeah. So, she's not too sure how long it's going to take. 625 00:29:51,920 --> 00:29:53,480 She's struggling as well, though. 626 00:29:53,480 --> 00:29:55,040 She's trying to work out 627 00:29:55,040 --> 00:29:57,760 how do you get that subtle flavour of the nettles 628 00:29:57,760 --> 00:29:59,560 and let it be featured 629 00:29:59,560 --> 00:30:02,600 without compromising any flavour anywhere else? 630 00:30:02,600 --> 00:30:04,720 Because you know Jules. She loves to pack flavour. 631 00:30:04,720 --> 00:30:08,040 She's worried that if she packs flavour, she'll lose the nettles. 632 00:30:08,040 --> 00:30:11,360 Very, very interesting. Anyone's game right now. 633 00:30:13,920 --> 00:30:15,440 I think I'm in a good space. 634 00:30:15,440 --> 00:30:17,880 My sea-urchin butter tastes really good. 635 00:30:17,880 --> 00:30:19,680 It's very creamy. 636 00:30:20,680 --> 00:30:23,680 My dough has had enough time to rest and it looks really good. 637 00:30:23,680 --> 00:30:26,120 So, it's time to sort of put it through the roller 638 00:30:26,120 --> 00:30:27,680 and get my noodles happening. 639 00:30:27,680 --> 00:30:29,080 Alvin. What, sorry? 640 00:30:29,080 --> 00:30:31,880 What cut? I'm doing, um... 641 00:30:31,880 --> 00:30:35,160 For lack of an Asian word, the fettuccine. 642 00:30:35,160 --> 00:30:36,440 Flat noodle. 643 00:30:36,440 --> 00:30:38,560 Flat noodle. That's it. Thanks. 644 00:30:38,560 --> 00:30:41,000 (LAUGHTER) 645 00:30:43,200 --> 00:30:46,960 I want every slurp of that noodle to be, like, tasty. 646 00:30:46,960 --> 00:30:50,760 If I win immunity spot for this, I would be so happy. 647 00:30:50,760 --> 00:30:53,320 It's like, what a time to win it as well. 648 00:30:53,320 --> 00:30:55,240 And that, you know, it's like, come on. 649 00:30:55,240 --> 00:30:57,680 Surely, this is my time. 650 00:30:57,680 --> 00:30:59,800 OK, noodles. 651 00:31:02,800 --> 00:31:05,720 There's only four of you and only 14 minutes to go! 652 00:31:05,720 --> 00:31:07,640 Come on! Home stretch! 653 00:31:07,640 --> 00:31:09,240 DANIEL: Let's go, guys. 654 00:31:09,240 --> 00:31:10,880 ALDO: Come on, guys! 655 00:31:14,960 --> 00:31:17,400 BILLIE: Hey, Sare, put some butter or some liquid in there. 656 00:31:17,400 --> 00:31:18,680 A little bit of liquid. 657 00:31:18,680 --> 00:31:20,240 Yeah, I just did. 658 00:31:20,240 --> 00:31:24,880 I have just put so much attention into this chestnut puree 659 00:31:24,880 --> 00:31:28,520 and it's taken a lot of extra time than I expected. 660 00:31:29,720 --> 00:31:31,520 Mm. That's good. 661 00:31:31,520 --> 00:31:33,280 But now it's amazing. 662 00:31:33,280 --> 00:31:37,920 It's so...it's actually smoother than what I expected it would go. 663 00:31:37,920 --> 00:31:39,600 It's really beautiful. 664 00:31:39,600 --> 00:31:43,320 But I realised that I've really left this to the last minute 665 00:31:43,320 --> 00:31:44,640 to get my chicken on. 666 00:31:44,640 --> 00:31:46,280 I'm running out of time, aren't I? 667 00:31:46,280 --> 00:31:51,840 So, I place my chicken breast into the poaching liquid. 668 00:31:51,840 --> 00:31:56,320 The chestnut element is the most important part of this dish, 669 00:31:56,320 --> 00:32:00,960 but at the same time, this dish rides on the cook of the chicken. 670 00:32:00,960 --> 00:32:02,800 I'm hoping it's perfectly cooked through. 671 00:32:02,800 --> 00:32:05,520 I'm hoping it's just a blush on the centre. 672 00:32:05,520 --> 00:32:07,440 And we won't know if the chicken's cooked right 673 00:32:07,440 --> 00:32:09,280 until the judges taste it. 674 00:32:15,880 --> 00:32:18,840 DANIEL: Come on, Julie. We're at the prickly end of it. 675 00:32:18,840 --> 00:32:20,520 JULIE: I have two big worries. 676 00:32:20,520 --> 00:32:21,960 One is the fish cooking on time 677 00:32:21,960 --> 00:32:26,400 and the second one is balancing this nettle. 678 00:32:27,720 --> 00:32:31,760 It's slightly hilarious to be cooking with weeds, 679 00:32:31,760 --> 00:32:35,800 but we need to experiment and we need to take risks. 680 00:32:37,640 --> 00:32:38,880 Ooh! 681 00:32:38,880 --> 00:32:40,360 Your sauce looks incredible. 682 00:32:40,360 --> 00:32:42,200 It's so vibrant and green. 683 00:32:43,280 --> 00:32:45,200 This is a real dance. 684 00:32:45,200 --> 00:32:49,600 I've got a little bit of garlic, lemon, some caper berries. 685 00:32:49,600 --> 00:32:51,560 But really what I want is for the nettles 686 00:32:51,560 --> 00:32:53,320 to be the outstanding ingredient. 687 00:32:53,320 --> 00:32:55,720 Tastes nettle-y. 688 00:32:55,720 --> 00:32:57,280 (LAUGHS) 689 00:32:58,760 --> 00:33:02,000 Yeah, it's a gorgeous colour, it's a subtle flavour. 690 00:33:02,000 --> 00:33:05,400 It needs a little bit of acid and a little bit more salt. 691 00:33:07,240 --> 00:33:09,120 And I'm not unhappy with it. 692 00:33:11,120 --> 00:33:12,800 MEL: Five minutes to bring it all together! 693 00:33:12,800 --> 00:33:14,880 Five minutes to go! Come on! 694 00:33:14,880 --> 00:33:17,320 JOCK: Let's go! Five minutes! 695 00:33:17,320 --> 00:33:19,160 What the hell!? 696 00:33:22,720 --> 00:33:25,000 75 minutes has just flown 697 00:33:25,000 --> 00:33:27,640 and I'm running out of time. 698 00:33:27,640 --> 00:33:30,120 I've got to quickly stir-fry my noodles 699 00:33:30,120 --> 00:33:35,160 and then coat that in that lovely sea-urchin butter. 700 00:33:35,160 --> 00:33:38,360 So I'm hoping that by pan-frying the butter and the noodles, 701 00:33:38,360 --> 00:33:41,600 I'm hoping for the butter to melt quicker on a heat 702 00:33:41,600 --> 00:33:43,600 than just relying on the noodles alone. 703 00:33:53,640 --> 00:33:55,920 Right now, Alvin has to be very careful, 704 00:33:55,920 --> 00:33:59,080 just because sea urchin, they don't like heat at all. 705 00:34:01,120 --> 00:34:03,040 He's, like, frying. 706 00:34:03,040 --> 00:34:05,160 That should be in a bowl. I know. 707 00:34:06,360 --> 00:34:09,640 Like, it should just be melted and then rolled through. 708 00:34:11,000 --> 00:34:14,320 All the sea urchin is just going into the air. 709 00:34:14,320 --> 00:34:16,680 Oh, I think the damage is done. 710 00:34:16,680 --> 00:34:18,640 Please turn it off. 711 00:34:30,120 --> 00:34:31,720 ALDO: Come on, guys! 712 00:34:31,720 --> 00:34:33,600 Sarah Todd, come on! 713 00:34:33,600 --> 00:34:35,120 What the hell? (CHUCKLES) 714 00:34:35,120 --> 00:34:37,880 Don't think, "What the hell?" Keep finish cooking. 715 00:34:37,880 --> 00:34:39,760 My brain's stopping working! 716 00:34:40,920 --> 00:34:43,520 DANIEL: Come on, Keyma! Let's go! OK. 717 00:34:43,520 --> 00:34:46,120 Oh. (CHUCKLES) Where's my spoon? 718 00:34:46,120 --> 00:34:49,040 JULIE: My salad's done, sauce is done. 719 00:34:49,040 --> 00:34:50,960 Sarah Todd, come on! Whoo! 720 00:34:50,960 --> 00:34:53,400 The fish is the oven till the very last minute. 721 00:34:53,400 --> 00:34:54,600 Oh, boy. 722 00:34:54,600 --> 00:34:56,200 It's the moment of truth. 723 00:34:56,200 --> 00:34:57,680 Here it comes. Here it comes. 724 00:34:57,680 --> 00:35:01,040 This has been the fastest 75 minutes of my life. 725 00:35:04,640 --> 00:35:06,120 Oh, God. 726 00:35:06,120 --> 00:35:10,120 I only need to look at it and know that it's underdone. 727 00:35:10,120 --> 00:35:12,480 God, this is hard to watch. 728 00:35:12,480 --> 00:35:14,520 (WHIMPERS) 729 00:35:14,520 --> 00:35:15,680 Come on, Sarah. 730 00:35:15,680 --> 00:35:18,240 I'm running out of time. Yes, you are. 731 00:35:18,240 --> 00:35:20,120 I've left a lot till the last minute. 732 00:35:20,120 --> 00:35:22,320 Oh, my God, what was I doing? 733 00:35:22,320 --> 00:35:24,120 It's crazy. I still need to plate up. 734 00:35:24,120 --> 00:35:25,560 Come on, Sarah, you got this. 735 00:35:25,560 --> 00:35:27,240 I've got my chestnut puree... 736 00:35:27,240 --> 00:35:28,280 Come on! 737 00:35:28,280 --> 00:35:30,080 ..that beautiful piece of chicken breast. 738 00:35:30,080 --> 00:35:31,960 Yeah. My other mushrooms. 739 00:35:31,960 --> 00:35:34,960 I have tasted everything except for my chicken breast. 740 00:35:34,960 --> 00:35:36,160 Ow! Hot. 741 00:35:37,800 --> 00:35:39,120 I think everything is on point. 742 00:35:40,320 --> 00:35:41,800 ALDO: Looks great, Sarah, now. 743 00:35:42,880 --> 00:35:44,520 DANIEL: Come on, Julie. 744 00:35:44,520 --> 00:35:46,680 The top end, it's underdone. 745 00:35:46,680 --> 00:35:48,280 (INHALES) No! 746 00:35:50,000 --> 00:35:51,760 So I flip him over 747 00:35:51,760 --> 00:35:55,280 and the bit that's been sitting on the bottom of the oven, 748 00:35:55,280 --> 00:35:57,440 THAT is perfecto. 749 00:35:57,440 --> 00:36:01,160 It's not gonna look the way I wanted, a whole big fish on a tray... 750 00:36:01,160 --> 00:36:02,640 This is all in pieces. 751 00:36:02,640 --> 00:36:06,560 ..but I do have a big portion of fish to feed the judges. 752 00:36:06,560 --> 00:36:08,480 DANIEL: Come on, finish it off! 753 00:36:08,480 --> 00:36:11,040 Definitely getting real in here! One minute to go! 754 00:36:11,040 --> 00:36:13,080 ALDO: Come on! 755 00:36:13,080 --> 00:36:15,360 Come on, everyone. Let's go. 756 00:36:15,360 --> 00:36:17,960 KEYMA: Time is slipping away. 757 00:36:19,960 --> 00:36:21,520 You got it, Keyma! Oh. 758 00:36:21,520 --> 00:36:23,400 I need to move. 759 00:36:23,400 --> 00:36:25,520 Just slam it out, Keyma. Undo the ring. 760 00:36:25,520 --> 00:36:27,000 Oh, my God. 761 00:36:27,000 --> 00:36:28,880 Where is the plate? Where is the plate? 762 00:36:28,880 --> 00:36:30,320 Let's go, Keyma! Come on, Keyma! 763 00:36:31,520 --> 00:36:34,120 30 seconds! 764 00:36:34,920 --> 00:36:36,720 BILLIE: Come on, Keyma. 765 00:36:36,720 --> 00:36:38,040 (SCREAMS) 766 00:36:39,120 --> 00:36:41,160 Oh, my God, Keyma's dropped something. 767 00:36:41,160 --> 00:36:42,800 What did she drop? 768 00:36:42,800 --> 00:36:45,120 Oh, my God, no. 769 00:36:45,120 --> 00:36:46,920 Oh, my good god. 770 00:36:46,920 --> 00:36:49,160 I can't believe it. 771 00:36:49,160 --> 00:36:52,080 I'm not gonna plate up my dish today. 772 00:36:52,080 --> 00:36:53,560 Oh, bloody hell. 773 00:36:53,560 --> 00:36:56,160 Because the cake touched the floor. 774 00:36:56,160 --> 00:36:58,600 There's no way they can eat it. 775 00:36:58,600 --> 00:36:59,840 (SIGHS) 776 00:36:59,840 --> 00:37:03,000 So, I'm just gonna serve them as it is, as elements. 777 00:37:06,000 --> 00:37:08,240 Let's do it. 10! 778 00:37:08,240 --> 00:37:11,800 ALL: 9! 8! 7! 779 00:37:11,800 --> 00:37:15,040 6! 5! 4! 780 00:37:15,040 --> 00:37:18,480 3! 2! 1! 781 00:37:18,480 --> 00:37:20,800 That's it! (APPLAUSE) 782 00:37:20,800 --> 00:37:22,760 Oh, my God. 783 00:37:22,760 --> 00:37:24,320 What just happened? 784 00:37:26,080 --> 00:37:28,520 Come here. You're amazing. 785 00:37:28,520 --> 00:37:30,720 What happened? Did you get everything? 786 00:37:31,840 --> 00:37:34,320 I dropped the cake. You dropped the cake? 787 00:37:44,200 --> 00:37:45,880 (SIGHS) Bummer. 788 00:37:45,880 --> 00:37:47,040 OK. 789 00:37:52,000 --> 00:37:54,560 JOCK: To win immunity from Sunday night's elimination, 790 00:37:54,560 --> 00:37:57,640 all you had to do was take a prickly ingredient 791 00:37:57,640 --> 00:37:59,160 and turn it into a delicious dish. 792 00:37:59,160 --> 00:38:00,720 Easy. Right? 793 00:38:02,200 --> 00:38:05,400 The first dish we'd like to try belongs to Alvin. 794 00:38:05,400 --> 00:38:07,840 (APPLAUSE) Go, Alvin. 795 00:38:07,840 --> 00:38:11,280 ALVIN: I'm feeling good today, walking my dish up to the judges. 796 00:38:11,280 --> 00:38:15,640 Because I feel like I've actually featured sea urchin really well. 797 00:38:21,400 --> 00:38:23,560 Alvin, what have you made us? 798 00:38:23,560 --> 00:38:26,720 I made sea urchin and egg noodles. 799 00:38:28,120 --> 00:38:31,960 It's very simple, um, but I just hope 800 00:38:31,960 --> 00:38:35,080 that every element there is perfect. 801 00:38:54,920 --> 00:38:56,200 Alvin... 802 00:38:58,600 --> 00:39:00,160 ..I think you were so close. 803 00:39:00,160 --> 00:39:02,960 Oh. No way. 804 00:39:02,960 --> 00:39:05,080 I think you were so close. 805 00:39:05,080 --> 00:39:06,840 I can see... Oh. 806 00:39:06,840 --> 00:39:09,080 ..exactly what you were trying to do. 807 00:39:09,080 --> 00:39:11,560 And I think you could have done it 808 00:39:11,560 --> 00:39:15,400 had it not been for tossing the noodles over the gas. 809 00:39:17,040 --> 00:39:19,840 You just kept the gas on full bore and I was just standing, 810 00:39:19,840 --> 00:39:21,680 looking at it, just going, "Please turn it off. 811 00:39:21,680 --> 00:39:23,440 "Please turn if off. Please turn it off. 812 00:39:23,440 --> 00:39:25,040 "Please turn it off. Please turn it off." 813 00:39:25,040 --> 00:39:28,720 And it was on there for another good couple of minutes, on the heat. 814 00:39:28,720 --> 00:39:31,160 And you lose... Goddamn it. 815 00:39:31,160 --> 00:39:34,800 ..the rich velvety nature of the sea urchin. 816 00:39:34,800 --> 00:39:38,240 You lose the umami instantly. 817 00:39:38,240 --> 00:39:39,880 You cooked it all the way in the pan. 818 00:39:39,880 --> 00:39:42,800 Oh, Jock. Damn it! 819 00:39:44,000 --> 00:39:48,480 The beautiful lobes of juicy uni over the top, 820 00:39:48,480 --> 00:39:52,880 they burst in your mouth in the most oceanic, beautiful way. 821 00:39:52,880 --> 00:39:54,680 That's what you want. 822 00:39:54,680 --> 00:39:57,520 It's just a shame that that depth of flavour 823 00:39:57,520 --> 00:39:59,680 didn't pay off in the final dish. 824 00:40:01,040 --> 00:40:04,240 (SIGHS) Oh, I know, I know. 825 00:40:04,240 --> 00:40:06,680 You want to kick yourself or you want me to kick you? 826 00:40:06,680 --> 00:40:08,760 Oh, allow me. OK. 827 00:40:09,760 --> 00:40:11,640 It was there. Oh. 828 00:40:11,640 --> 00:40:16,320 And it wasn't by adding anything or subtracting anything. (SIGHS) For God's sake. 829 00:40:16,320 --> 00:40:19,400 It was just by literally keeping it in that pan. 830 00:40:19,400 --> 00:40:21,440 Thank you, Alvin. Thanks. Unlucky, mate. 831 00:40:23,480 --> 00:40:25,680 So close! Every time! 832 00:40:25,680 --> 00:40:27,760 (LAUGHS WRYLY) 833 00:40:28,880 --> 00:40:31,000 I feel disappointed with myself. 834 00:40:31,000 --> 00:40:34,200 I've buggered up my dish and annihilated my sea urchin... 835 00:40:35,320 --> 00:40:37,960 Yeah, I don't think I have a chance to win today. 836 00:40:37,960 --> 00:40:39,400 Next up, Sarah Todd! 837 00:40:39,400 --> 00:40:40,880 (APPLAUSE) 838 00:40:42,080 --> 00:40:44,600 SARAH: I'm really happy with my dish. 839 00:40:44,600 --> 00:40:47,760 I think the flavours could get me that immunity. 840 00:40:52,440 --> 00:40:54,560 Sarah, what have you cooked us? 841 00:40:54,560 --> 00:40:58,440 I've made chestnut and chicken. 842 00:40:58,440 --> 00:41:00,720 How's your chicken cooked? (CHUCKLES) 843 00:41:01,760 --> 00:41:03,840 Hopefully well. This is yours to lose today. 844 00:41:03,840 --> 00:41:05,080 I know. 845 00:41:35,600 --> 00:41:37,960 SARAH: Is it OK? JOCK: Nup. It's... That... 846 00:41:37,960 --> 00:41:40,120 The head end of it's undercooked. 847 00:41:41,200 --> 00:41:43,560 Is it? It's more than a blush. 848 00:41:43,560 --> 00:41:45,120 Yeah. 849 00:41:48,000 --> 00:41:49,640 This bit's alright, though. 850 00:41:59,360 --> 00:42:00,520 Yum! 851 00:42:01,880 --> 00:42:03,840 Chestnut puree is delicious. 852 00:42:03,840 --> 00:42:06,880 The sauce is delicious. (CHUCKLES) 853 00:42:06,880 --> 00:42:09,200 The bit of chicken that was cooked is delicious. 854 00:42:09,200 --> 00:42:10,520 (LAUGHS) 855 00:42:10,520 --> 00:42:13,200 But...there's a lot of undercooked chicken on there. 856 00:42:13,200 --> 00:42:14,680 Yeah. 857 00:42:15,880 --> 00:42:17,520 A big chunk of it we just can't eat. 858 00:42:18,880 --> 00:42:20,840 I'm disappointed. 859 00:42:21,880 --> 00:42:24,080 Dad's not even angry, he's just disappointed. 860 00:42:24,080 --> 00:42:25,600 That's the worst. 861 00:42:25,600 --> 00:42:27,920 That's the worst. It's the worst. 862 00:42:27,920 --> 00:42:30,240 You had so much time up your sleeve. 863 00:42:30,240 --> 00:42:33,080 You know, like... Everything was going so well. 864 00:42:33,080 --> 00:42:35,600 The puree took longer than I expected 865 00:42:35,600 --> 00:42:37,960 and I just ran out of time in the end. 866 00:42:37,960 --> 00:42:39,440 Just became quite rushed. 867 00:42:39,440 --> 00:42:42,040 75 minutes is a long time, and for these elements, 868 00:42:42,040 --> 00:42:45,760 you should be able to get that done well and truly in advance. 869 00:42:45,760 --> 00:42:48,760 Whether that lesson is... 870 00:42:48,760 --> 00:42:51,080 ..in an elimination on Sunday or not... 871 00:42:51,080 --> 00:42:52,720 Mm. ..we'll wait and see. 872 00:42:52,720 --> 00:42:54,200 Yep. Thank you. Thanks, Sarah. 873 00:42:54,200 --> 00:42:56,120 Thanks. Oh, my God. (APPLAUSE) 874 00:43:05,800 --> 00:43:08,520 The next dish we'd like to taste belongs to Julie. 875 00:43:08,520 --> 00:43:10,120 ALDO: Let's go, Julie! 876 00:43:10,120 --> 00:43:12,840 JULIE: I am really disappointed. 877 00:43:12,840 --> 00:43:17,760 I only get to serve one tail portion of this beautiful big salmon 878 00:43:17,760 --> 00:43:22,840 but I think the fact that I tried to make a nettle-forward dish, 879 00:43:22,840 --> 00:43:24,400 it's gonna be OK. 880 00:43:24,400 --> 00:43:27,080 It still tastes mostly of nettles 881 00:43:27,080 --> 00:43:30,440 but it's got vibrancy and it's got flavour. 882 00:43:31,800 --> 00:43:34,520 Hopefully, the judges will like it. 883 00:43:34,520 --> 00:43:37,040 Sorry about the giant plate. 884 00:43:40,200 --> 00:43:42,000 Julie, what's the dish, please. 885 00:43:42,000 --> 00:43:43,280 Uh, salmon with nettles. 886 00:43:43,280 --> 00:43:44,800 Wonderful. 887 00:43:44,800 --> 00:43:48,640 Um, so you fed the crew today with that fish, 888 00:43:48,640 --> 00:43:50,760 here's some of it for us, 889 00:43:50,760 --> 00:43:52,840 still a very generous portion. 890 00:43:52,840 --> 00:43:56,360 I just didn't leave myself quite enough time to, you know, 891 00:43:56,360 --> 00:43:58,480 plate it on the correct-sized plate 892 00:43:58,480 --> 00:44:01,960 for the dish that I ended up making! (BOTH LAUGH) 893 00:44:01,960 --> 00:44:04,160 Thank you very much. Shall we taste? 894 00:44:24,160 --> 00:44:25,600 Julie... 895 00:44:27,480 --> 00:44:31,400 ..um, the salmon is begging for some salt, unfortunately. 896 00:44:31,400 --> 00:44:34,880 I think you may have seasoned the skin, you peeled the skin off 897 00:44:34,880 --> 00:44:37,720 and then we're left with a little bit underseasoned salmon. 898 00:44:38,760 --> 00:44:42,360 It's really spot-on, the way you've dealt with the nettles. 899 00:44:42,360 --> 00:44:44,840 Apart from some grittiness. 900 00:44:46,480 --> 00:44:49,440 Julie, I agree with Andy. 901 00:44:49,440 --> 00:44:52,400 Two obvious problems here - one is a... 902 00:44:52,400 --> 00:44:55,000 ..big lack of salt. 903 00:44:55,000 --> 00:44:58,400 Second thing is your gritty nettle puree. 904 00:45:00,680 --> 00:45:02,280 It will still be the day 905 00:45:02,280 --> 00:45:05,200 that Julie Goodwin put a whole salmon in the oven, though. 906 00:45:05,200 --> 00:45:07,480 (LAUGHS) (APPLAUSE) Thank you, Julie. 907 00:45:09,240 --> 00:45:10,320 I'll never forget it, 908 00:45:10,320 --> 00:45:12,920 just sitting like a little smiley face in the oven. (LAUGHS) 909 00:45:18,480 --> 00:45:21,440 Next up, the lady that had to tame the prickly pear, Keyma! 910 00:45:21,440 --> 00:45:22,720 (APPLAUSE) 911 00:45:22,720 --> 00:45:25,520 KEYMA: I have elements that I'm proud of. 912 00:45:25,520 --> 00:45:29,840 I have a beautiful sorbet, a gel and a creme fraiche. 913 00:45:29,840 --> 00:45:31,240 I just don't have a cake 914 00:45:31,240 --> 00:45:35,400 and I'm just hoping that the judges can at least see the effort 915 00:45:35,400 --> 00:45:37,800 in all the rest of the elements. 916 00:45:37,800 --> 00:45:39,080 OK. 917 00:45:39,080 --> 00:45:44,560 So, we have a prickly pear, tequila, lime and lemon sorbet, 918 00:45:44,560 --> 00:45:46,960 prickly pear gel 919 00:45:46,960 --> 00:45:51,680 and creme fraiche with some mint and lime zest. 920 00:45:52,920 --> 00:45:54,800 Keyma, obviously, your cake fell on the floor 921 00:45:54,800 --> 00:45:56,280 so we're not gonna taste that. 922 00:45:56,280 --> 00:45:59,000 But you've brought up your other elements, so we'll taste them. 923 00:45:59,000 --> 00:46:00,120 Yep. Cool. 924 00:46:19,880 --> 00:46:21,680 Keyma... Mm-hm? 925 00:46:24,320 --> 00:46:26,440 ..I'm gonna get you to try this. 926 00:46:27,760 --> 00:46:29,840 For good or for bad? Come on. 927 00:46:33,920 --> 00:46:35,400 OK. 928 00:46:38,080 --> 00:46:39,760 What do you think? 929 00:46:51,960 --> 00:46:54,480 For good or for bad? Come on. 930 00:46:54,480 --> 00:46:55,840 OK. 931 00:47:04,160 --> 00:47:05,200 What do you think? 932 00:47:06,320 --> 00:47:09,000 I think it's good. It's bloody delicious. 933 00:47:09,000 --> 00:47:13,000 Keyma, it's so tasty. It's so delicious. 934 00:47:14,400 --> 00:47:16,200 The sorbet is incredible. 935 00:47:16,200 --> 00:47:18,720 There's a great balance of lime in there. 936 00:47:18,720 --> 00:47:20,240 You listen to your senses. 937 00:47:20,240 --> 00:47:22,240 The acidity brings out the flavour of the prickly pear. 938 00:47:22,240 --> 00:47:23,760 The colour's extraordinary. 939 00:47:23,760 --> 00:47:26,880 You are a brilliant cook. 940 00:47:26,880 --> 00:47:30,440 Don't let a dropped cake ruin your day. 941 00:47:31,840 --> 00:47:34,240 Well done. Thank you. Thank you, guys. 942 00:47:34,240 --> 00:47:35,440 (APPLAUSE) 943 00:47:35,440 --> 00:47:37,000 Whoa, whoa, whoa. Oi, oi, oi. 944 00:47:37,000 --> 00:47:39,520 Whoa! Oh, sorry, you were, like, clapping. 945 00:47:39,520 --> 00:47:40,840 What are we, chopped liver? 946 00:47:40,840 --> 00:47:42,240 Yeah. My God. 947 00:47:42,240 --> 00:47:44,160 I'm here. (LAUGHS) 948 00:47:44,160 --> 00:47:46,280 I'm so nervous. I'm so sorry. 949 00:47:46,280 --> 00:47:48,640 Keyma, this is an absolute triumph 950 00:47:48,640 --> 00:47:50,280 and you should be taking confidence in this. 951 00:47:50,280 --> 00:47:53,800 That's two days in a row you have brought us bangin' desserts. 952 00:47:53,800 --> 00:47:57,080 Take that home. Thank you. 953 00:47:57,080 --> 00:47:59,440 Exactly what they've said. 954 00:47:59,440 --> 00:48:02,760 Your prickly pear sorbet was fantastic. 955 00:48:02,760 --> 00:48:04,640 The fattiness from the creme fraiche, 956 00:48:04,640 --> 00:48:05,960 the herbed creme fraiche, 957 00:48:05,960 --> 00:48:09,960 with the, you know, sharpness and the brightness of the sorbet, 958 00:48:09,960 --> 00:48:12,480 it just works. 959 00:48:12,480 --> 00:48:16,480 So, yes, you dropped the cake and couldn't offer it to us, 960 00:48:16,480 --> 00:48:19,680 but even just here, this is why you're here. 961 00:48:19,680 --> 00:48:22,080 Well done. Thank you. 962 00:48:22,080 --> 00:48:24,600 To listen to that feedback is just... 963 00:48:24,600 --> 00:48:27,200 I can't describe the feeling. 964 00:48:27,200 --> 00:48:30,680 This is really, really amazing. 965 00:48:35,600 --> 00:48:39,600 No dish on its own was worthy of winning immunity today. 966 00:48:39,600 --> 00:48:41,080 So... 967 00:48:42,360 --> 00:48:44,480 ..we're going to do things a little differently. 968 00:48:46,160 --> 00:48:49,880 What we've decided is that we're going to award immunity 969 00:48:49,880 --> 00:48:54,320 to the cook who brought us the best prickly element. 970 00:48:55,640 --> 00:48:57,480 There were two main contenders. 971 00:49:00,240 --> 00:49:03,240 Sarah, your chestnut puree... 972 00:49:05,920 --> 00:49:09,200 ..and, Keyma, your prickly pear sorbet. 973 00:49:10,840 --> 00:49:12,800 Both were delicious, 974 00:49:12,800 --> 00:49:15,640 both made proficient use of your prickly ingredient. 975 00:49:15,640 --> 00:49:17,960 But one was peerless. 976 00:49:21,960 --> 00:49:23,400 And that element... 977 00:49:24,600 --> 00:49:26,160 ..was cooked by Keyma. 978 00:49:26,160 --> 00:49:30,400 (APPLAUSE) 979 00:49:38,360 --> 00:49:41,800 Keyma, the sorbet, not only was it delicious 980 00:49:41,800 --> 00:49:44,720 but it perfectly highlighted prickly pear. 981 00:49:44,720 --> 00:49:49,280 Well done, you are safe from Sunday's elimination. 982 00:49:49,280 --> 00:49:50,720 Well done, Keyma. 983 00:49:50,720 --> 00:49:52,000 Whoo! 984 00:49:55,800 --> 00:50:00,080 Alvin, Julie, Sarah, unfortunately we've got nothing for you today. 985 00:50:00,080 --> 00:50:03,800 With no safety net, you three, along with the four over there, 986 00:50:03,800 --> 00:50:06,640 are vulnerable in Sunday's elimination. 987 00:50:06,640 --> 00:50:10,560 But next up is a very special MasterClass. 988 00:50:10,560 --> 00:50:13,400 See ya, guys. See ya. 989 00:50:19,240 --> 00:50:22,000 MasterClass, everyone. MasterClass day. 990 00:50:22,000 --> 00:50:23,600 Fun time. 991 00:50:23,600 --> 00:50:25,240 We don't have to cook. It's a good day. 992 00:50:25,240 --> 00:50:26,800 Bring it on. Let's do it. 993 00:50:27,840 --> 00:50:29,760 Whoo! 994 00:50:29,760 --> 00:50:31,480 Here they come! Morning! 995 00:50:31,480 --> 00:50:33,600 Good morning. 996 00:50:33,600 --> 00:50:34,920 Come on in, guys. Take a seat. 997 00:50:37,760 --> 00:50:39,520 Welcome to MasterClass. 998 00:50:39,520 --> 00:50:40,960 (ALL RESPOND) 999 00:50:40,960 --> 00:50:45,200 You get to learn something new from us, your kindly judges. 1000 00:50:45,200 --> 00:50:47,960 That's us. (ALL LAUGH) 1001 00:50:47,960 --> 00:50:50,960 Alright, today, Andy and I are going to be cooking up a storm 1002 00:50:50,960 --> 00:50:52,800 with one of our favourite ingredients. 1003 00:50:52,800 --> 00:50:56,160 I'd like to officially welcome you to the clash of the crabs. 1004 00:50:56,160 --> 00:50:57,760 A crab-off! 1005 00:50:59,000 --> 00:51:00,000 Crab-off. 1006 00:51:00,000 --> 00:51:01,800 It's a crab-off. We're clapping the crab. 1007 00:51:01,800 --> 00:51:04,480 Are you guys ready to eat some crustacean carnage? 1008 00:51:04,480 --> 00:51:07,040 Absolutely. Let's get into it. 1009 00:51:09,400 --> 00:51:10,680 Go, Andy. 1010 00:51:12,240 --> 00:51:14,080 So, the crab-off. 1011 00:51:14,080 --> 00:51:16,720 We've got a couple of beautiful muddies here. 1012 00:51:16,720 --> 00:51:19,000 They're about a kilo each, so it's happy days. 1013 00:51:19,000 --> 00:51:21,120 Mud crab is the best of the best. 1014 00:51:22,120 --> 00:51:25,160 I'm going to do an XO butter mud crab. 1015 00:51:28,600 --> 00:51:30,000 And you're going to do... 1016 00:51:30,000 --> 00:51:33,120 I'm going to do a white pepper and citrus mud crab, 1017 00:51:33,120 --> 00:51:37,560 and little Chinese flower buns stuffed with coriander. 1018 00:51:37,560 --> 00:51:39,120 Ooh. 1019 00:51:39,120 --> 00:51:41,120 Just 'cause. (LAUGHTER) 1020 00:51:41,120 --> 00:51:42,800 Yeah, we need a mopper, for sure. 1021 00:51:42,800 --> 00:51:45,560 So, I'm gonna make the bread for him, he's gonna prep my crabs. 1022 00:51:45,560 --> 00:51:47,160 Should we get started? 1023 00:51:47,160 --> 00:51:50,840 Righto, I'm going to start with the XO butter. 1024 00:51:50,840 --> 00:51:53,040 This is not classic at all. 1025 00:51:53,040 --> 00:51:58,240 We've got 20 grams of dried scallops which have been rehydrated in water. 1026 00:51:58,240 --> 00:52:00,480 10 grams of dried shrimp. 1027 00:52:00,480 --> 00:52:02,320 I've got a couple of grams of shrimp paste, 1028 00:52:02,320 --> 00:52:04,760 which I've just toasted off, peeled garlic. 1029 00:52:06,080 --> 00:52:09,840 I've got six chillies here and I'll keep the seeds in. 1030 00:52:09,840 --> 00:52:11,800 I want it a bit spicy. 1031 00:52:11,800 --> 00:52:14,080 I've just got a nice 50 grams of smoky bacon here, 1032 00:52:14,080 --> 00:52:16,040 which I'm going to take the skin off. 1033 00:52:16,040 --> 00:52:18,440 So all this goes into the food processor. 1034 00:52:18,440 --> 00:52:20,880 I'll throw to you because I've got to blitz up. 1035 00:52:20,880 --> 00:52:22,400 Superb. 1036 00:52:22,400 --> 00:52:24,520 I've started off the coating 1037 00:52:24,520 --> 00:52:28,440 by making a beautiful, fragrant oil to cook the spices in, essentially. 1038 00:52:28,440 --> 00:52:31,800 Using curry leaves, lemon myrtle and Kaffir lime leaves, 1039 00:52:31,800 --> 00:52:33,320 at a low temperature. 1040 00:52:33,320 --> 00:52:36,360 Then I've got one of these little spice mixers. 1041 00:52:36,360 --> 00:52:40,680 Some white pepper, some dried shrimp. Blitz that up. 1042 00:52:40,680 --> 00:52:42,000 And then into that... 1043 00:52:42,000 --> 00:52:44,520 Everyone knows what candlenuts are, yeah? 1044 00:52:44,520 --> 00:52:47,240 So, the candlenuts are going to give the thickness to this 1045 00:52:47,240 --> 00:52:50,600 that will stick to the crab, essentially. 1046 00:52:50,600 --> 00:52:54,280 Some fermented white soy beans, white soy, oyster sauce. 1047 00:52:54,280 --> 00:52:57,160 Lime zest, lime juice, lemon juice. 1048 00:52:57,160 --> 00:52:59,960 That's it, that's all that's in it. What are you doing now? 1049 00:52:59,960 --> 00:53:02,600 So, I'm good to start frying off my paste. 1050 00:53:02,600 --> 00:53:05,800 You can kind of smell it. The bacon just takes it to another level. 1051 00:53:05,800 --> 00:53:07,720 You've got the funkiness from the dried shrimp 1052 00:53:07,720 --> 00:53:09,000 and the scallop in there. 1053 00:53:09,000 --> 00:53:11,880 And now I've just got some foaming butter here, 1054 00:53:11,880 --> 00:53:14,600 and we can go in with our base. 1055 00:53:14,600 --> 00:53:20,000 And we're just going to fry all these lovely, funky aromats off. 1056 00:53:20,000 --> 00:53:21,800 And we want to try and cook this out for a while. 1057 00:53:21,800 --> 00:53:24,520 So I'm going to sweat this down for five minutes, 1058 00:53:24,520 --> 00:53:26,520 then we'll dump the rest of the butter in 1059 00:53:26,520 --> 00:53:28,520 and we'll cook that out again. 1060 00:53:28,520 --> 00:53:30,560 Alvin, you would have made a couple of XOs over your time. 1061 00:53:30,560 --> 00:53:31,840 Yes, I have. 1062 00:53:31,840 --> 00:53:33,560 What's your favourite thing to get it on? 1063 00:53:33,560 --> 00:53:35,760 On toast. On toast?! 1064 00:53:35,760 --> 00:53:37,880 That is a boozy bit of toast, mate. 1065 00:53:37,880 --> 00:53:39,760 (ALL LAUGH) 1066 00:53:39,760 --> 00:53:43,720 While that's kind of kicking along, we'll get on to our crabs. 1067 00:53:43,720 --> 00:53:45,480 So, muddies, obviously. 1068 00:53:45,480 --> 00:53:47,520 Now, we'll go through how to clean a crab. 1069 00:53:47,520 --> 00:53:49,680 So, grab our crab here, 1070 00:53:49,680 --> 00:53:52,720 and then all you want to do is lift up that bottom fin 1071 00:53:52,720 --> 00:53:55,560 to release the carapace, which is kind of like the head bone. 1072 00:53:55,560 --> 00:53:59,880 Put your thumb underneath and then hold on to one of these back fins 1073 00:53:59,880 --> 00:54:02,000 and just pull up. 1074 00:54:02,000 --> 00:54:04,560 And that's going to reveal 1075 00:54:04,560 --> 00:54:06,440 all of that beautiful mustard in there. 1076 00:54:06,440 --> 00:54:10,520 That's epic. I'm going to keep that and add it into my XO at the end. 1077 00:54:10,520 --> 00:54:13,080 They're the gills, and they call them dead man's fingers 1078 00:54:13,080 --> 00:54:14,680 because they are poisonous. 1079 00:54:14,680 --> 00:54:17,000 I didn't know they would kill you. No, they're just terrible tasting. 1080 00:54:17,000 --> 00:54:18,480 (SOME LAUGH) 1081 00:54:18,480 --> 00:54:20,800 They give you a pretty upset stomach if you eat them. 1082 00:54:20,800 --> 00:54:23,520 So, remove all of those gills. 1083 00:54:23,520 --> 00:54:25,240 Cut it in half, down the middle. 1084 00:54:27,480 --> 00:54:31,040 And then I'm going to cut the claw off... 1085 00:54:32,400 --> 00:54:34,920 ..and then the four legs, I'll cut them in half. 1086 00:54:34,920 --> 00:54:37,560 We'll be left with six pieces. 1087 00:54:37,560 --> 00:54:39,600 So, I've blitzed the spice paste. 1088 00:54:39,600 --> 00:54:42,920 Once your leaves have had five minutes, just whip them out. 1089 00:54:42,920 --> 00:54:45,280 Then one brown onion, brunoised. 1090 00:54:45,280 --> 00:54:48,040 100 grams of garlic, 1091 00:54:48,040 --> 00:54:50,960 three green chillies, ginger, 1092 00:54:50,960 --> 00:54:52,640 and then just mix through. 1093 00:54:52,640 --> 00:54:57,000 I'm going to add my paste with the shrimp and the goodies. 1094 00:54:57,000 --> 00:54:58,560 And then turn the heat down 1095 00:54:58,560 --> 00:55:01,080 and just let it tick over for as long as possible. 1096 00:55:01,080 --> 00:55:04,040 The slower and longer you can cook this for, 1097 00:55:04,040 --> 00:55:05,480 the better it will be. 1098 00:55:05,480 --> 00:55:10,080 Alright, so, I'm going to start to cook my Chinese flower rolls. 1099 00:55:12,160 --> 00:55:15,000 So, this is a good sign, when the butter starts to foam. 1100 00:55:15,000 --> 00:55:17,320 We're going to throw in spring onions. 1101 00:55:19,320 --> 00:55:21,520 We've got a bit of the crab mustard there from the head. 1102 00:55:21,520 --> 00:55:22,560 That can go in. 1103 00:55:22,560 --> 00:55:24,200 The crab mustard's just going to give it 1104 00:55:24,200 --> 00:55:26,360 that kind of umami, salty kick. 1105 00:55:26,360 --> 00:55:29,280 Give that a couple of minutes and then we can season it up. 1106 00:55:29,280 --> 00:55:30,960 So, we're going to deep-fry these. 1107 00:55:30,960 --> 00:55:33,000 We're going to coat them in a spiced flour. 1108 00:55:33,000 --> 00:55:35,160 We're going to use three different types of flours. 1109 00:55:35,160 --> 00:55:37,520 200 potato flour, 1110 00:55:37,520 --> 00:55:40,920 100 tapioca and 100 rice flour. 1111 00:55:40,920 --> 00:55:43,080 So, it's going to go crunchy because of the rice flour. 1112 00:55:43,080 --> 00:55:45,120 I've got 20 ground white pepper, 1113 00:55:45,120 --> 00:55:47,520 and then I'll just give that a little mixy-mix, 1114 00:55:47,520 --> 00:55:49,800 and I'll split it in half and give half to Jock. 1115 00:55:49,800 --> 00:55:53,880 And then I'm going to roll my crab in this flour. 1116 00:55:55,240 --> 00:55:57,080 So, Chinese flower rolls. 1117 00:55:59,120 --> 00:56:01,760 I'm using a whole bunch of coriander for this recipe, 1118 00:56:01,760 --> 00:56:04,720 with white soy and the sushi seasoning 1119 00:56:04,720 --> 00:56:07,760 so you get that sort of sweet-sour thing going on. 1120 00:56:07,760 --> 00:56:11,720 And then that is now going to go into my dough, 1121 00:56:11,720 --> 00:56:14,040 and spread it as evenly as you can. 1122 00:56:15,720 --> 00:56:17,320 So, now, we'll letter-fold it. 1123 00:56:18,880 --> 00:56:21,840 Get it as close to a rectangle as you can. 1124 00:56:21,840 --> 00:56:23,720 Same on the other side. 1125 00:56:23,720 --> 00:56:26,440 Who wants to help me make some buns? ALVIN: I'll do it. 1126 00:56:26,440 --> 00:56:27,640 Let's go. 1127 00:56:29,120 --> 00:56:31,160 So, I've cut the dough into 12 strips, 1128 00:56:31,160 --> 00:56:33,480 and you can see the coriander split in between the two. 1129 00:56:33,480 --> 00:56:35,640 You add one on top of the other one. 1130 00:56:35,640 --> 00:56:37,600 Grease up your chopstick, 1131 00:56:37,600 --> 00:56:41,320 and then you're going in the middle lengthways and pushing it right down. 1132 00:56:41,320 --> 00:56:44,080 And you'll see that the bits with the coriander all push out. 1133 00:56:44,080 --> 00:56:45,280 Oh! Can you see that? 1134 00:56:45,280 --> 00:56:46,360 Yeah. 1135 00:56:46,360 --> 00:56:49,760 Then you get it and you just stretch it like that. 1136 00:56:49,760 --> 00:56:52,200 Get them all like that. Mm-hm. 1137 00:56:53,720 --> 00:56:58,240 OK, so, we're going to pinch the bottom of it like that 1138 00:56:58,240 --> 00:57:03,520 and then twist your chopstick around, push it down. 1139 00:57:03,520 --> 00:57:05,720 And there you go. DANIEL: They look sick, eh? 1140 00:57:05,720 --> 00:57:07,120 So beautiful. 1141 00:57:07,120 --> 00:57:08,480 Remember, that's going to puff up. 1142 00:57:08,480 --> 00:57:11,320 It's going to reveal itself like a flower, hence the name, right? 1143 00:57:11,320 --> 00:57:15,000 So, I'm going to set these up, and then we'll cook the crabs. 1144 00:57:15,000 --> 00:57:17,120 I'm ready to fry. It's a fry-up. 1145 00:57:17,120 --> 00:57:20,800 We have got crab sitting in our flour. 1146 00:57:20,800 --> 00:57:24,600 I've got my fryer on 180 here, so I'm going in. 1147 00:57:25,760 --> 00:57:28,040 They might spit a little bit, so just be careful. 1148 00:57:28,040 --> 00:57:30,600 So, we're frying for four minutes. 1149 00:57:30,600 --> 00:57:33,160 I'm going to go three and a half now 1150 00:57:33,160 --> 00:57:35,520 because I just forgot to set the timer. 1151 00:57:35,520 --> 00:57:37,120 JULIE: Welcome to our life. 1152 00:57:37,120 --> 00:57:38,760 (LAUGHTER) 1153 00:57:40,320 --> 00:57:42,080 ANNOUNCER: Coming up... 1154 00:57:42,080 --> 00:57:44,200 That is looking a doozy. 1155 00:57:44,200 --> 00:57:48,360 ..Andy and Jock plate up their stunning crab dishes. 1156 00:57:48,360 --> 00:57:49,520 Yes! 1157 00:57:49,520 --> 00:57:51,560 (ALL CHEER) 1158 00:57:51,560 --> 00:57:53,320 Victory lap! Victory lap! 1159 00:57:53,320 --> 00:57:54,320 Then... 1160 00:57:54,320 --> 00:57:56,280 So, we're going to bake a cheesecake layer 1161 00:57:56,280 --> 00:57:58,840 and we're going to put it inside the carrot cake. 1162 00:57:58,840 --> 00:58:04,240 ..chef Natalie Paull reveals her tips to take anyone's baking game 1163 00:58:04,240 --> 00:58:05,920 to the next level. 1164 00:58:05,920 --> 00:58:07,800 Oh, my gosh. 1165 00:58:07,800 --> 00:58:09,000 And later... 1166 00:58:09,000 --> 00:58:10,240 There you are, sir. 1167 00:58:10,240 --> 00:58:14,280 ..Dan and Aldo show off their go-to midnight snacks. 1168 00:58:14,280 --> 00:58:15,280 Wow. 1169 00:58:15,280 --> 00:58:18,600 So, we're gonna do Mexican loaded fries, carne asada fries. 1170 00:58:18,600 --> 00:58:20,320 Are you going to eat a feast at midnight? 1171 00:58:20,320 --> 00:58:22,000 (ALL LAUGH) 1172 00:58:22,000 --> 00:58:23,680 BILLIE: The sledging's started. 1173 00:58:34,200 --> 00:58:37,160 Today, I'm doing an XO butter mud crab. 1174 00:58:37,160 --> 00:58:41,000 And I'm doing the white pepper and citrus mud crab. 1175 00:58:41,000 --> 00:58:43,640 And then little Chinese flower buns. 1176 00:58:43,640 --> 00:58:45,280 Easy days. 1177 00:58:45,280 --> 00:58:48,160 OK. I think we should fry, my friend. 1178 00:58:48,160 --> 00:58:49,160 190. 1179 00:58:54,240 --> 00:58:55,800 I'm going four minutes on mine. 1180 00:58:55,800 --> 00:58:58,200 It's like the longest four minutes in the history of the world. 1181 00:58:58,200 --> 00:59:01,200 If only it was this cruisy in the restaurant. 1182 00:59:01,200 --> 00:59:03,080 (TIMER BEEPS) Oh, hello. 1183 00:59:05,840 --> 00:59:08,760 So, that is looking doozy. 1184 00:59:12,880 --> 00:59:13,920 And then I douse it. 1185 00:59:13,920 --> 00:59:16,960 You get all the good stuff down the bottom of the sauce, too, 1186 00:59:16,960 --> 00:59:19,120 and then we're just going to give it a roll. 1187 00:59:22,520 --> 00:59:24,520 Start to plate up, I reckon. 1188 00:59:29,200 --> 00:59:31,120 Now the crab's cooked, 1189 00:59:31,120 --> 00:59:33,320 straight into a bowl, 1190 00:59:33,320 --> 00:59:36,960 and then sauce straight on top of that. 1191 00:59:38,040 --> 00:59:41,120 And this recipe makes enough for one crab, 1192 00:59:41,120 --> 00:59:44,040 plus enough sauce to do a bit of dipping at the end. 1193 00:59:44,040 --> 00:59:48,080 Right. I've got bunch of coriander, so heavy on that coriander. 1194 00:59:49,320 --> 00:59:52,960 Coriander and white pepper and citrus - best mates, right? 1195 00:59:52,960 --> 00:59:54,880 They're all loving each other. 1196 00:59:54,880 --> 00:59:56,720 So, I'm just going to check the bread. 1197 00:59:56,720 --> 00:59:59,320 MINDY: The grand reveal. Yew! (WHISTLES) 1198 00:59:59,320 --> 01:00:03,760 So, little bit of an oven rush job on that one there, mate. 1199 01:00:03,760 --> 01:00:05,080 (LAUGHTER) 1200 01:00:05,080 --> 01:00:06,560 That wasn't even mine! 1201 01:00:06,560 --> 01:00:07,640 That was yours! 1202 01:00:07,640 --> 01:00:09,840 Alright, mate. Alright. That's OK. 1203 01:00:09,840 --> 01:00:11,000 ANDY: Come on, Alvin. 1204 01:00:12,120 --> 01:00:13,280 BILLIE: So good. 1205 01:00:14,360 --> 01:00:16,320 (WHISTLES) How good's that? 1206 01:00:18,240 --> 01:00:20,320 Andy, do you want your bread rolls? Yes, please. 1207 01:00:22,560 --> 01:00:24,200 Alvin wants to give you his one. 1208 01:00:24,200 --> 01:00:25,760 What happened to that? 1209 01:00:25,760 --> 01:00:26,960 That was Jock's! 1210 01:00:33,440 --> 01:00:34,960 Right. 1211 01:00:34,960 --> 01:00:36,360 We're done. 1212 01:00:36,360 --> 01:00:38,080 XO butter crab, right there. 1213 01:00:38,080 --> 01:00:40,320 (WHOOPING AND CHEERING) 1214 01:00:40,320 --> 01:00:42,160 Yeah! Go, Andy Allen! 1215 01:00:42,160 --> 01:00:43,560 Yes! 1216 01:00:43,560 --> 01:00:47,160 (CHEERING) Victory lap! Victory lap! 1217 01:00:53,000 --> 01:00:55,520 JOCK: Alright. White pepper and citrus mad crab 1218 01:00:55,520 --> 01:00:57,640 with Chinese flower rolls. 1219 01:00:57,640 --> 01:00:59,440 (CHEERING) 1220 01:01:01,440 --> 01:01:03,400 Alright, who wants to try it? Yeah, yeah. 1221 01:01:03,400 --> 01:01:04,520 Mindy, Keyma. 1222 01:01:04,520 --> 01:01:05,520 Alright. 1223 01:01:06,720 --> 01:01:08,600 Andy? I'm getting into it. 1224 01:01:08,600 --> 01:01:09,960 (LAUGHS) 1225 01:01:09,960 --> 01:01:12,200 Ladies. Oh, yes. Smells great. 1226 01:01:12,200 --> 01:01:14,080 I'm going in. Go hard. 1227 01:01:14,080 --> 01:01:15,400 Yeah, yeah. 1228 01:01:17,720 --> 01:01:19,240 Oh, my God! 1229 01:01:20,880 --> 01:01:22,200 Oh, yes. 1230 01:01:22,200 --> 01:01:23,560 Spot-on. 1231 01:01:23,560 --> 01:01:26,160 Oh, there's beautiful heat in that. Mm-hm. 1232 01:01:26,160 --> 01:01:28,400 It's really fragrant. Isn't it? Yeah. 1233 01:01:28,400 --> 01:01:29,400 And fresh. 1234 01:01:29,400 --> 01:01:30,400 So complex. 1235 01:01:30,400 --> 01:01:31,880 And all the layers. 1236 01:01:31,880 --> 01:01:33,200 Oh, the buns are good. 1237 01:01:33,200 --> 01:01:34,600 Amazing. Thank you. 1238 01:01:34,600 --> 01:01:36,640 Thanks, ladies. Thank you. 1239 01:01:36,640 --> 01:01:39,200 XO butter time. Butter. 1240 01:01:39,200 --> 01:01:41,560 Dan and Sarah, let's go. 1241 01:01:41,560 --> 01:01:42,960 Yes! 1242 01:01:45,440 --> 01:01:48,400 This looks insane, Andy. Yeah. 1243 01:01:48,400 --> 01:01:50,160 Straight for the claw, Sarah. 1244 01:01:50,160 --> 01:01:52,920 Yeah, well... It's got your name on it. 1245 01:01:52,920 --> 01:01:54,240 Go hard, mate. 1246 01:01:54,240 --> 01:01:56,200 The butter, it's actually incredible. 1247 01:01:56,200 --> 01:01:58,880 Adds a real creaminess to it as well. 1248 01:01:58,880 --> 01:02:00,800 The flour coating is really good, too. 1249 01:02:00,800 --> 01:02:02,720 I need to work out a dish that's just that. 1250 01:02:02,720 --> 01:02:05,840 If you can't afford the crab... (LAUGHS) 1251 01:02:05,840 --> 01:02:08,320 Just got a couple of slices of Wonder White, 1252 01:02:08,320 --> 01:02:11,040 tear them up, add them into the flour and fry them 1253 01:02:11,040 --> 01:02:13,000 and then just put it straight through the sauce. 1254 01:02:13,000 --> 01:02:15,040 Wow. How good is that? Yeah. 1255 01:02:15,040 --> 01:02:16,840 Oh, Daniel. 1256 01:02:16,840 --> 01:02:18,960 (LAUGHS) 1257 01:02:18,960 --> 01:02:20,320 Thanks, guys. 1258 01:02:22,200 --> 01:02:23,720 Thanks, guys. 1259 01:02:23,720 --> 01:02:25,080 Well, how about it? 1260 01:02:25,080 --> 01:02:28,440 You've had an absolute crab-ful today with us two. 1261 01:02:28,440 --> 01:02:32,760 Next up, you're off to see Mel and a very special guest. 1262 01:02:32,760 --> 01:02:34,760 See ya later. 1263 01:02:34,760 --> 01:02:36,280 Good. Thanks, Jock! 1264 01:02:37,520 --> 01:02:39,560 And you really want to do that? 1265 01:02:39,560 --> 01:02:40,960 So exciting. 1266 01:02:40,960 --> 01:02:42,720 Hello! 1267 01:02:42,720 --> 01:02:44,600 Hey! Hi. 1268 01:02:44,600 --> 01:02:46,560 Everyone's very cool today. 1269 01:02:46,560 --> 01:02:48,240 All the denim jackets. 1270 01:02:48,240 --> 01:02:51,040 We didn't even send a memo. 1271 01:02:53,560 --> 01:02:57,040 Now, today, I want to introduce you to a very close friend of mine. 1272 01:02:58,640 --> 01:03:01,640 With a huge, huge cult following, 1273 01:03:01,640 --> 01:03:05,520 this tiny bakery has already become a Melbourne institution. 1274 01:03:05,520 --> 01:03:07,160 Please say hello and welcome, 1275 01:03:07,160 --> 01:03:09,600 owner and pastry chef at Beatrix Bakes, 1276 01:03:09,600 --> 01:03:11,440 Natalie Paull! 1277 01:03:11,440 --> 01:03:13,280 (APPLAUSE) 1278 01:03:13,280 --> 01:03:14,840 Thank you so much. 1279 01:03:14,840 --> 01:03:17,040 That was so nice. Was that good? 1280 01:03:17,040 --> 01:03:19,000 Really chuffed. 1281 01:03:19,000 --> 01:03:22,800 Nat, tell us about Beatrix Bakes and how it started. 1282 01:03:22,800 --> 01:03:27,840 It started because I thought that I was at the end of my career, 1283 01:03:27,840 --> 01:03:33,040 so I tried a lot of ways to make myself fit into pastry cheffing, 1284 01:03:33,040 --> 01:03:34,960 but nothing really worked, and I just felt tired 1285 01:03:34,960 --> 01:03:36,440 and really burnt out. 1286 01:03:36,440 --> 01:03:40,200 I had a break for a couple of years and then I found this corner shop 1287 01:03:40,200 --> 01:03:42,280 just around the corner from where I live. 1288 01:03:42,280 --> 01:03:43,680 And I went, "You know what? 1289 01:03:43,680 --> 01:03:46,520 "I'm just going to give it one last roll of the dice." 1290 01:03:46,520 --> 01:03:50,560 And I did it, and that was 11 or so years ago. 1291 01:03:50,560 --> 01:03:52,320 I try not to keep count. 1292 01:03:52,320 --> 01:03:56,080 It has all my purpose and all my joy in that shop. 1293 01:03:56,080 --> 01:04:00,080 I mean, every single time you go there, the line goes out the door 1294 01:04:00,080 --> 01:04:01,800 around the corner. 1295 01:04:01,800 --> 01:04:05,960 We've been so blessed that we've been so busy. 1296 01:04:05,960 --> 01:04:08,440 I used to make, like, one or two cakes a day. 1297 01:04:08,440 --> 01:04:11,800 Now we're up to about 40 or 50 cakes a day 1298 01:04:11,800 --> 01:04:13,760 and then 800 pieces of cake a day. 1299 01:04:13,760 --> 01:04:14,920 Wow. 1300 01:04:15,960 --> 01:04:17,120 What are we making today? 1301 01:04:17,120 --> 01:04:21,880 We're going to make a carrot cake, but not as we normally know it. 1302 01:04:21,880 --> 01:04:24,440 So, what I've thought is if a cake brings joy, 1303 01:04:24,440 --> 01:04:28,240 if we put two cakes together, can they bring double the joy? 1304 01:04:28,240 --> 01:04:30,280 So, we're going to bake a cheesecake layer 1305 01:04:30,280 --> 01:04:33,000 and we're going to put it inside the carrot cake. Wow! 1306 01:04:33,000 --> 01:04:34,720 Yes. 1307 01:04:34,720 --> 01:04:36,680 (LAUGHTER AND APPLAUSE) 1308 01:04:38,280 --> 01:04:41,360 Come on! OK. So where do we start? 1309 01:04:41,360 --> 01:04:43,840 We're going to start with our cheesecake layer 1310 01:04:43,840 --> 01:04:46,400 'cause we're gonna get that in the oven and cook that in a bain-marie. 1311 01:04:46,400 --> 01:04:47,560 So, first things first, 1312 01:04:47,560 --> 01:04:51,480 I've set the oven to 120, so nice and low and slow 1313 01:04:51,480 --> 01:04:53,120 for your cheesecake baking. 1314 01:04:53,120 --> 01:04:55,520 And now I'm going to assemble the ingredients. 1315 01:04:55,520 --> 01:04:59,440 So, I've got 70 grams of caster sugar, one gram of salt, 1316 01:04:59,440 --> 01:05:03,240 250 grams of full-fat cream cheese. 1317 01:05:03,240 --> 01:05:05,000 Never go half fat. 1318 01:05:05,000 --> 01:05:07,720 Yes. I agree. 1319 01:05:09,480 --> 01:05:11,360 And I'm just going to turn that on low 1320 01:05:11,360 --> 01:05:15,520 because I want it to be like a really dense and creamy mixture. 1321 01:05:15,520 --> 01:05:18,560 I don't want to get any air in it because when it starts to bake, 1322 01:05:18,560 --> 01:05:22,200 if that air starts to activate, it'll puff. 1323 01:05:22,200 --> 01:05:23,840 Beautiful. Great. 1324 01:05:23,840 --> 01:05:26,600 Then I'm just going to pop my egg in. 1325 01:05:28,600 --> 01:05:30,040 And, gorgeous. 1326 01:05:30,040 --> 01:05:31,640 I'm going to get my tin ready. 1327 01:05:31,640 --> 01:05:34,320 Nice little spray of canola spray, and then lining the... 1328 01:05:34,320 --> 01:05:36,720 So, it's really the only time butter is not a good idea. 1329 01:05:36,720 --> 01:05:38,080 Exactly. 1330 01:05:38,080 --> 01:05:40,640 I use my canola spray as a bit of glue. 1331 01:05:40,640 --> 01:05:41,920 Yep. 1332 01:05:41,920 --> 01:05:44,120 So, that's my preference. 1333 01:05:44,120 --> 01:05:46,800 So, now that's nice and smooth. 1334 01:05:48,480 --> 01:05:51,280 We're going to add 150 grams of sour cream, 1335 01:05:51,280 --> 01:05:52,560 and I'm going to add the vanilla. 1336 01:05:52,560 --> 01:05:55,320 So, one bean thoroughly scraped. 1337 01:05:55,320 --> 01:05:57,120 20 grams of the lemon 1338 01:05:57,120 --> 01:05:59,320 because I like things a little bit tangy. Yep. 1339 01:05:59,320 --> 01:06:02,320 And when you think about that they'll end up in between two layers of cake, 1340 01:06:02,320 --> 01:06:05,160 that little extra tang is going to be a nice counterpoint. 1341 01:06:06,400 --> 01:06:07,640 Beautiful. 1342 01:06:10,400 --> 01:06:12,280 I mean... Come on. It's just beautiful. 1343 01:06:12,280 --> 01:06:15,040 The gloss on that is insane. 1344 01:06:15,040 --> 01:06:18,240 So next up, into the tins. 1345 01:06:18,240 --> 01:06:21,120 And then we just scrape it in. 1346 01:06:21,120 --> 01:06:22,480 Offset spatulas. 1347 01:06:22,480 --> 01:06:26,240 I refer to these as important to baking, like air and underpants. 1348 01:06:26,240 --> 01:06:28,720 You cannot live without them. 1349 01:06:28,720 --> 01:06:30,120 Noted. 1350 01:06:31,120 --> 01:06:32,400 Noted. 1351 01:06:32,400 --> 01:06:34,120 So, just get into deep areas. 1352 01:06:34,120 --> 01:06:35,960 Beautiful. Yep. OK, so... 1353 01:06:35,960 --> 01:06:38,960 We are going to put this into our water bath tray. 1354 01:06:38,960 --> 01:06:40,720 Alright. So, paper towel. Paper towel. 1355 01:06:40,720 --> 01:06:42,800 To stop it... Yep. OK. Stop it from moving around. Yep. 1356 01:06:42,800 --> 01:06:45,400 And then we put our hot water in. 1357 01:06:48,160 --> 01:06:50,200 And I'm just going to do to the first knuckle. 1358 01:06:50,200 --> 01:06:51,800 Beautiful. 1359 01:06:51,800 --> 01:06:53,160 Put this in the oven now. 1360 01:06:55,800 --> 01:06:58,160 That goes for about 30 to 40 minutes. 1361 01:06:58,160 --> 01:06:59,680 It just needs to lose its complete wobble. 1362 01:06:59,680 --> 01:07:02,680 Because we're taking it that extra step further to make it a layer, 1363 01:07:02,680 --> 01:07:05,240 I don't want it to have that classic cheesecake wobble. 1364 01:07:07,560 --> 01:07:08,720 ANNOUNCER: Coming up... 1365 01:07:08,720 --> 01:07:10,080 A little bit of... Ooh! 1366 01:07:10,080 --> 01:07:11,400 ..texture on the top. 1367 01:07:11,400 --> 01:07:16,200 Chef Natalie Paull assembles her cheesecake-stuffed carrot cake. 1368 01:07:16,200 --> 01:07:18,000 How big a slice would you like? 1369 01:07:18,000 --> 01:07:20,720 Ohhh, nothing stingy. (LAUGHS) 1370 01:07:20,720 --> 01:07:21,960 And later... 1371 01:07:21,960 --> 01:07:24,080 We're going to make my midnight snack. 1372 01:07:24,080 --> 01:07:29,120 ..Aldo makes his decadent pistachio and Nutella crepes. 1373 01:07:29,120 --> 01:07:31,520 It's a 5am snack when I'm coming from a disco. 1374 01:07:31,520 --> 01:07:33,760 After the disco...crepes? 1375 01:07:33,760 --> 01:07:35,480 Correct. ALVIN: Yes, Aldo. 1376 01:07:50,560 --> 01:07:52,440 NATALIE: That's right. What do we have here? 1377 01:07:52,440 --> 01:07:55,120 So, we've made a silky-smooth cheesecake mix, 1378 01:07:55,120 --> 01:07:57,760 we've put that silky-smooth cheesecake mix into the oven, 1379 01:07:57,760 --> 01:07:59,400 and now we're gonna start our carrot cake layers. 1380 01:07:59,400 --> 01:08:02,400 Awesome. OK. Where do we start? Getting our foam on. 1381 01:08:02,400 --> 01:08:05,480 So, we get another mixer bowl. 1382 01:08:05,480 --> 01:08:08,280 If you're lucky to have two bowls at home, good on you. 1383 01:08:08,280 --> 01:08:12,200 I don't, I have one, so I have to clean it out between each mix. 1384 01:08:12,200 --> 01:08:15,440 I think you could probably spring for a second bowl, Nat. 1385 01:08:15,440 --> 01:08:17,680 I like to feel the pain of the home baker 1386 01:08:17,680 --> 01:08:19,960 when I'm making these at home. 1387 01:08:19,960 --> 01:08:22,960 (LAUGHTER) 1388 01:08:22,960 --> 01:08:25,560 And then I'm going to pop my foam on to mix. 1389 01:08:25,560 --> 01:08:29,520 I like to get it really active, 10 minutes. 1390 01:08:29,520 --> 01:08:31,920 So, while that's mixing, what can we do? 1391 01:08:31,920 --> 01:08:35,440 I'm going to get my nuts and carrots ready. 1392 01:08:35,440 --> 01:08:37,760 Just going to weigh this out. 1393 01:08:37,760 --> 01:08:40,160 Did we hit 240? 1394 01:08:40,160 --> 01:08:42,160 'Grate'. Grate. (LAUGHS) 1395 01:08:42,160 --> 01:08:43,320 (GROANING) 1396 01:08:43,320 --> 01:08:47,040 We're so grateful you're here. Aww! (LAUGHS) 1397 01:08:47,040 --> 01:08:49,400 So, we're going to chop the hazelnuts. 1398 01:08:49,400 --> 01:08:52,600 So, they're, like, deeply, deeply toasted, 1399 01:08:52,600 --> 01:08:54,800 because they get a really deep flavour. 1400 01:08:54,800 --> 01:08:57,720 And then, straight into your bowl. 1401 01:08:59,520 --> 01:09:03,560 So, we've got a nice, creamy and stable-looking foam. 1402 01:09:03,560 --> 01:09:05,360 (ALL EXCLAIM) 1403 01:09:06,440 --> 01:09:08,840 I've used a hazelnut oil, which is very luxe. 1404 01:09:08,840 --> 01:09:11,000 Thank you, MasterChef budget. 1405 01:09:11,000 --> 01:09:14,360 (LAUGHTER) 1406 01:09:14,360 --> 01:09:16,040 And just stream it in. 1407 01:09:17,760 --> 01:09:19,560 These are my dry ingredients. 1408 01:09:19,560 --> 01:09:23,800 Plain flour, baking powder, bicarb, freshly ground cinnamon. 1409 01:09:23,800 --> 01:09:25,880 I'm going to give this a little swizzle, 1410 01:09:25,880 --> 01:09:29,320 and then we're going to start putting it together. 1411 01:09:29,320 --> 01:09:31,280 I'm going to show you my wacky folding technique 1412 01:09:31,280 --> 01:09:33,840 that I know works a dream, 1413 01:09:33,840 --> 01:09:36,840 and it's spinning the bowl AND turning the whisk. 1414 01:09:36,840 --> 01:09:39,560 And then I just give it a really nice fold, 1415 01:09:39,560 --> 01:09:42,600 and that's all come together beautifully. 1416 01:09:42,600 --> 01:09:44,920 I'm going to sift over my dry ingredients. 1417 01:09:46,080 --> 01:09:48,520 You can feel it when it's starting to get a little bit taut 1418 01:09:48,520 --> 01:09:51,360 so that flour's, like, sucking up all that moisture and going, 1419 01:09:51,360 --> 01:09:54,280 "Yeah! We're making a structure, guys! Let's go!" 1420 01:09:54,280 --> 01:09:57,040 (LAUGHTER) "Do it!" (LAUGHS) "Let's do this!" 1421 01:09:57,040 --> 01:09:58,560 I mean, look at that. 1422 01:09:58,560 --> 01:09:59,840 BILLIE: Yum. 1423 01:09:59,840 --> 01:10:02,520 I'd eat that just as is. (CHUCKLES) 1424 01:10:02,520 --> 01:10:04,560 OK, let's fill, because... So... 1425 01:10:04,560 --> 01:10:06,440 ..I need cake immediately. 1426 01:10:06,440 --> 01:10:07,680 So... (CHUCKLES) 1427 01:10:07,680 --> 01:10:09,480 So, filling. 1428 01:10:09,480 --> 01:10:10,920 Shimmy, shimmy, steamy. 1429 01:10:10,920 --> 01:10:14,040 OK. Temperature? 170. 1430 01:10:16,760 --> 01:10:20,080 And for 35 to 45 minutes. 1431 01:10:20,080 --> 01:10:22,200 We're going to crack on with the cream-cheese frosting. 1432 01:10:22,200 --> 01:10:23,640 Fantastic. 1433 01:10:23,640 --> 01:10:25,280 You know, when you bake cake, 1434 01:10:25,280 --> 01:10:27,520 sometimes there's cracks in the middle, it domes up? 1435 01:10:27,520 --> 01:10:29,160 I was just about to tell... I was about to say it. 1436 01:10:29,160 --> 01:10:31,160 Oh, sorry. (CHUCKLES) No, no, no. This is exciting. 1437 01:10:31,160 --> 01:10:33,600 No, I'm so glad I get to talk about this. 1438 01:10:33,600 --> 01:10:36,280 It's usually oven temperature. Ah! 1439 01:10:36,280 --> 01:10:40,720 So, what happens is, usually, most cake recipes will say, 1440 01:10:40,720 --> 01:10:43,600 like, a fairly hot oven, like 180 degrees Celsius. 1441 01:10:43,600 --> 01:10:46,520 And what happens is the cake will, like, pop up in the centre 1442 01:10:46,520 --> 01:10:48,400 and get those cracks on it 1443 01:10:48,400 --> 01:10:50,920 because the heat is just really forced into it. 1444 01:10:50,920 --> 01:10:52,720 But if you lower your temperature, 1445 01:10:52,720 --> 01:10:55,360 you get this layer that bakes nice and flat 1446 01:10:55,360 --> 01:10:57,240 and you lose all those cracks on top. 1447 01:10:57,240 --> 01:10:59,960 And that's how you avoid that cracking. 1448 01:10:59,960 --> 01:11:01,280 Beautiful. 1449 01:11:03,800 --> 01:11:05,360 Um... 1450 01:11:06,520 --> 01:11:08,080 See you guys later. (LAUGHTER) 1451 01:11:08,080 --> 01:11:09,600 Hey, hey, hey, hey, hey. 1452 01:11:09,600 --> 01:11:11,280 Hey, hey, hey. Come back here. 1453 01:11:11,280 --> 01:11:12,800 OK, so, what's next? 1454 01:11:12,800 --> 01:11:14,400 So, we've made our frosting 1455 01:11:14,400 --> 01:11:16,360 and we'll move on to the assembly. 1456 01:11:16,360 --> 01:11:17,840 Wonderful. 1457 01:11:19,480 --> 01:11:21,480 (ALL EXCLAIM) 1458 01:11:21,480 --> 01:11:24,080 That beautiful toasted colour. 1459 01:11:24,080 --> 01:11:25,640 So perfect. ALVIN: No cracks. 1460 01:11:25,640 --> 01:11:27,360 No cracks. 1461 01:11:27,360 --> 01:11:30,400 So, we're just going to flip these out. 1462 01:11:30,400 --> 01:11:32,200 Hey, presto! 1463 01:11:32,200 --> 01:11:33,560 Paper comes off. 1464 01:11:34,640 --> 01:11:36,600 Got my cheesecake layer here as well. 1465 01:11:36,600 --> 01:11:38,320 Ooh. So, it's set really nicely. 1466 01:11:38,320 --> 01:11:40,800 Look at her. DANIEL: Wow. That looks great. 1467 01:11:40,800 --> 01:11:42,320 Assembly. 1468 01:11:44,120 --> 01:11:48,080 I would be terrified to just trim, and you just go straight in there. 1469 01:11:48,080 --> 01:11:49,280 (CHUCKLES) 1470 01:11:49,280 --> 01:11:50,920 Any tips on trimming cake? 1471 01:11:50,920 --> 01:11:52,360 So, just coming in... 1472 01:11:52,360 --> 01:11:54,880 ..a couple of millimetres in from the side of the cake, 1473 01:11:54,880 --> 01:11:57,640 holding it against our hand, 1474 01:11:57,640 --> 01:12:01,200 and just shaving that little bit of crust off, just like that. 1475 01:12:01,200 --> 01:12:06,280 I'm putting some of my frosting on, just to anchor the cheesecake. 1476 01:12:06,280 --> 01:12:07,280 Great. 1477 01:12:07,280 --> 01:12:10,800 So, now I'm going to turn this out. 1478 01:12:11,920 --> 01:12:13,520 Just give it a little warm-up. 1479 01:12:15,840 --> 01:12:17,720 Nice little tap. 1480 01:12:17,720 --> 01:12:19,480 There she is. 1481 01:12:19,480 --> 01:12:23,120 If only every single time we intended to turn something out, 1482 01:12:23,120 --> 01:12:24,560 it was that easy. 1483 01:12:24,560 --> 01:12:26,240 (CHUCKLES) Right? 1484 01:12:26,240 --> 01:12:28,000 And then we're just going to pop this on... 1485 01:12:30,440 --> 01:12:32,160 ..and then smooth it out. 1486 01:12:33,520 --> 01:12:36,320 I'm going to use a little bit more frosting. 1487 01:12:36,320 --> 01:12:38,160 And then I'm just going to flip my cake... 1488 01:12:39,840 --> 01:12:41,320 ..and position it. 1489 01:12:41,320 --> 01:12:42,840 (INHALES) 1490 01:12:42,840 --> 01:12:45,080 And now this little gnarly overhang, 1491 01:12:45,080 --> 01:12:47,600 bring it in and up the side 1492 01:12:47,600 --> 01:12:49,560 and then smooth it out. 1493 01:12:49,560 --> 01:12:51,120 Fill in the gaps. 1494 01:12:51,120 --> 01:12:53,000 You're kind of like a plasterer at this stage. 1495 01:12:53,000 --> 01:12:54,120 Mm-hm. 1496 01:12:54,120 --> 01:12:57,320 And I've got a nice blob... 1497 01:12:57,320 --> 01:12:59,320 ..to put on the top, 1498 01:12:59,320 --> 01:13:03,080 and push her out, 45-degree angle, 1499 01:13:03,080 --> 01:13:05,720 and we get this nice little lip around the outside, 1500 01:13:05,720 --> 01:13:08,720 which we're going to accentuate 1501 01:13:08,720 --> 01:13:12,200 by doing a little bit of... Ohhhh! 1502 01:13:12,200 --> 01:13:13,880 ..texture on the top. 1503 01:13:13,880 --> 01:13:17,080 I like what's inside to be reflected on top. 1504 01:13:18,960 --> 01:13:22,440 So, there we have our toasted hazelnut and carrot cake 1505 01:13:22,440 --> 01:13:23,920 with a cheesecake layer. 1506 01:13:23,920 --> 01:13:26,040 BILLIE: Yum! (APPLAUSE) 1507 01:13:26,040 --> 01:13:27,640 Oh, wow. 1508 01:13:28,800 --> 01:13:30,520 OK, the moment of truth. 1509 01:13:30,520 --> 01:13:32,840 Can we please cut into it? Yes. 1510 01:13:34,360 --> 01:13:36,200 While you're doing that, 1511 01:13:36,200 --> 01:13:39,520 I think, Julie and Billie... 1512 01:13:39,520 --> 01:13:41,440 (OTHERS PROTEST) JULIE: Eh? 1513 01:13:41,440 --> 01:13:43,640 How big a slice would you like? 1514 01:13:43,640 --> 01:13:45,520 Oh, nothing stingy. Does that look about right? 1515 01:13:45,520 --> 01:13:47,640 Yeah, looks great. 1516 01:13:47,640 --> 01:13:49,280 Looks beautiful. 1517 01:13:49,280 --> 01:13:50,840 Oh, my God. Look at the middle. 1518 01:13:50,840 --> 01:13:52,320 Oh, yeah! Yeah. 1519 01:13:52,320 --> 01:13:53,560 Thank you. 1520 01:13:57,120 --> 01:13:59,200 Oh, my God. It's delicious. 1521 01:13:59,200 --> 01:14:02,120 I really, actually, like the hazelnut. 1522 01:14:02,120 --> 01:14:05,040 It's quite light, without being too spongy, as well. 1523 01:14:05,040 --> 01:14:06,120 Yeah. 1524 01:14:06,120 --> 01:14:07,800 The tang in that is perfect. Mm. 1525 01:14:07,800 --> 01:14:09,160 Yeah. 1526 01:14:09,160 --> 01:14:11,400 There's something about it that's nostalgic. 1527 01:14:11,400 --> 01:14:12,720 Mm. Yeah. 1528 01:14:12,720 --> 01:14:15,240 It's heaven. So good. 1529 01:14:15,240 --> 01:14:16,440 My pleasure. God. 1530 01:14:16,440 --> 01:14:18,080 I understand if you can't finish the whole piece. 1531 01:14:18,080 --> 01:14:19,320 Oh, no. I do cut big slices. 1532 01:14:19,320 --> 01:14:20,760 Oh... There will be no trouble with that. 1533 01:14:20,760 --> 01:14:22,680 I will just take it back over here. 1534 01:14:22,680 --> 01:14:24,520 ALVIN: And eat it in front of us! Yes. 1535 01:14:24,520 --> 01:14:26,760 Great. That's my plan, Alvin. 1536 01:14:26,760 --> 01:14:30,360 Nat, we can't thank you enough for being with us today. 1537 01:14:30,360 --> 01:14:32,160 It's been a pleasure watching you do what you do... 1538 01:14:32,160 --> 01:14:34,360 Thank you so much. ..in the MasterChef kitchen for the first time. 1539 01:14:34,360 --> 01:14:36,920 Thank you to all of you. Thank you. 1540 01:14:36,920 --> 01:14:39,400 And good luck to all of you. 1541 01:14:41,680 --> 01:14:42,880 ANNOUNCER: Coming up... 1542 01:14:42,880 --> 01:14:45,280 If there's one steak that I don't want to ruin on MasterChef, 1543 01:14:45,280 --> 01:14:46,320 it's this one. 1544 01:14:46,320 --> 01:14:51,720 ..Daniel whips up his signature midnight snack, loaded fries. 1545 01:14:51,720 --> 01:14:52,920 Alrighty. Cool. 1546 01:14:52,920 --> 01:14:56,000 Just trust. Just trust me. Trust me, Dan. 1547 01:14:57,000 --> 01:14:59,720 What the...? ANDY: Is she gonna throw them at us? 1548 01:15:11,840 --> 01:15:14,240 Dan, Aldo, you're up, 1549 01:15:14,240 --> 01:15:17,840 and you're showing us your version of a midnight snack. 1550 01:15:17,840 --> 01:15:20,320 Whoo! Yum! Great stuff! 1551 01:15:20,320 --> 01:15:22,960 How you goin', mate? Let's do this. 1552 01:15:22,960 --> 01:15:24,920 There you go. Thank you, sir. 1553 01:15:24,920 --> 01:15:26,840 MEL: You guys will have 45 minutes on the clock 1554 01:15:26,840 --> 01:15:29,920 to curb our late-night cravings. 1555 01:15:29,920 --> 01:15:32,200 And your time...starts now. 1556 01:15:32,200 --> 01:15:34,040 Yeah! Come on! 1557 01:15:34,040 --> 01:15:35,520 Let's do it. 1558 01:15:35,520 --> 01:15:37,800 Alright. What are we cooking? So, we're gonna do... 1559 01:15:37,800 --> 01:15:39,600 ..Mexican loaded fries - carne asada fries. 1560 01:15:39,600 --> 01:15:40,760 OK. 1561 01:15:40,760 --> 01:15:42,200 And we're gonna do it with a bit of a guac 1562 01:15:42,200 --> 01:15:44,600 and a pico de gallo as well. Easy. 1563 01:15:44,600 --> 01:15:46,600 We're just gonna do a quick rub on the steak. 1564 01:15:46,600 --> 01:15:48,760 So, we've just got some coriander seed, 1565 01:15:48,760 --> 01:15:51,120 some cumin seed, garlic and onion powder, 1566 01:15:51,120 --> 01:15:53,080 a bit of oregano, smoked paprika, chilli powder. 1567 01:15:53,080 --> 01:15:54,440 Perfect. 1568 01:15:54,440 --> 01:15:55,800 What do you want me on? 1569 01:15:55,800 --> 01:15:57,240 I reckon if you want to start, do the salsa. 1570 01:15:57,240 --> 01:15:58,800 Start it off. Yeah? Get onto that. 1571 01:15:58,800 --> 01:16:00,640 Yeah, please. 1572 01:16:00,640 --> 01:16:02,720 We'll just toast off the whole spices, salt. 1573 01:16:02,720 --> 01:16:04,680 Get 'em fragrant. Grind 'em up. 1574 01:16:05,920 --> 01:16:08,080 So, midnight snack? Yeah. 1575 01:16:08,080 --> 01:16:10,000 I thought it'd be something easier. 1576 01:16:10,000 --> 01:16:11,400 Like what? Well, it's like... 1577 01:16:11,400 --> 01:16:13,240 There's a lot of ingredients here. 1578 01:16:13,240 --> 01:16:16,040 I mean, in its essence, it's a steak on chips 1579 01:16:16,040 --> 01:16:17,200 'Cause that's, like, the best. 1580 01:16:17,200 --> 01:16:19,200 Like, you get the steak and it's dripping its juices. 1581 01:16:19,200 --> 01:16:21,520 Yeah. The chips underneath just soak it all up. 1582 01:16:21,520 --> 01:16:24,200 It's the best thing on the planet. Watch a movie and get stuck in. 1583 01:16:24,200 --> 01:16:26,880 Gotcha. Yeah, OK. I'm sold now. 1584 01:16:26,880 --> 01:16:28,800 First of all, what are we making? 1585 01:16:28,800 --> 01:16:31,080 We're gonna make my midnight snack - 1586 01:16:31,080 --> 01:16:33,200 crepes with Nutella and pistachio cream. 1587 01:16:33,200 --> 01:16:34,560 Ooh! 1588 01:16:34,560 --> 01:16:35,960 It's actually not a midnight snack. 1589 01:16:35,960 --> 01:16:38,480 It's a 5am snack, when I'm coming from a disco. 1590 01:16:38,480 --> 01:16:41,000 After the disco...crepes? 1591 01:16:41,000 --> 01:16:42,680 Correct. Alright. 1592 01:16:42,680 --> 01:16:44,720 No-one's sneaking out of bed for this. 1593 01:16:44,720 --> 01:16:46,120 You're coming home. 1594 01:16:46,120 --> 01:16:47,840 Yeah. (LAUGHS) This is great. 1595 01:16:47,840 --> 01:16:49,600 Post-disco. Yeah. 1596 01:16:49,600 --> 01:16:50,880 What's next? 1597 01:16:50,880 --> 01:16:53,880 So, let's go the pistachio cream, for the filling of the crepe. 1598 01:16:53,880 --> 01:16:56,680 So, yeah, we go 200ml of cream. 1599 01:16:57,960 --> 01:17:00,720 And then we've got 55 grams of glucose. 1600 01:17:00,720 --> 01:17:02,080 OK. 1601 01:17:02,080 --> 01:17:04,240 We need to slowly bring to a boil. 1602 01:17:05,240 --> 01:17:09,200 Hey, Aldo? You're working with me. You're working tidy today. 1603 01:17:09,200 --> 01:17:11,080 Come on! No, I just... 1604 01:17:11,080 --> 01:17:12,400 I'm gonna clean down after. 1605 01:17:12,400 --> 01:17:13,920 No, we're... Today as you go. OK. 1606 01:17:13,920 --> 01:17:16,360 And you don't have to clean that after. 1607 01:17:16,360 --> 01:17:18,080 ANDY: So, you've got your spice mix now? 1608 01:17:18,080 --> 01:17:20,880 Yep. It's very fragrant. Yep. 1609 01:17:20,880 --> 01:17:22,200 It's doing the job. 1610 01:17:22,200 --> 01:17:23,520 Spice mix done. 1611 01:17:23,520 --> 01:17:26,280 This is, like...it's pretty boozy for midnight hour. 1612 01:17:26,280 --> 01:17:28,560 You reckon? Mate, you gotta get the deep fryer out! 1613 01:17:28,560 --> 01:17:31,360 It's a lot of labour for a midnight snack. 1614 01:17:31,360 --> 01:17:33,120 I do shift work. 1615 01:17:33,120 --> 01:17:34,320 Ah! 1616 01:17:34,320 --> 01:17:36,600 Ah, now I'm getting it. Yeah. 1617 01:17:36,600 --> 01:17:39,400 So, let it sit for 10 minutes, yeah? 1618 01:17:39,400 --> 01:17:41,440 Look. Look how clean the bench is. 1619 01:17:41,440 --> 01:17:44,440 Do you like it? It's great. Thank you so much. 1620 01:17:44,440 --> 01:17:47,160 Let me do this for you, chef. 1621 01:17:47,160 --> 01:17:50,200 Next for me is just to crush the nuts. 1622 01:17:51,240 --> 01:17:52,360 What's next, chef? 1623 01:17:52,360 --> 01:17:55,960 Add in 200 grams of the white chocolate and the pistachio base. 1624 01:17:57,520 --> 01:17:59,160 Whisk her in. 1625 01:17:59,160 --> 01:18:00,800 Yes, chef! 1626 01:18:00,800 --> 01:18:02,000 Please. 1627 01:18:03,120 --> 01:18:06,200 He's very demanding, this guy. MEL: Putting you through your paces? 1628 01:18:06,200 --> 01:18:09,040 I'm not demanding. I wanted things done my way. Sorry. 1629 01:18:10,200 --> 01:18:12,600 Aldo! Oh, my God. 1630 01:18:15,040 --> 01:18:16,760 I can multi-task. 1631 01:18:18,440 --> 01:18:20,640 Shall we have a little taste? Of course. 1632 01:18:24,880 --> 01:18:25,880 Mmm! 1633 01:18:25,880 --> 01:18:28,440 White chocolate-y, pistachio-y. 1634 01:18:28,440 --> 01:18:29,480 Rich. 1635 01:18:34,120 --> 01:18:35,320 Beautiful! 1636 01:18:35,320 --> 01:18:37,040 Are we gonna make some crepes? Yeah. 1637 01:18:37,040 --> 01:18:38,920 Let's start it. 1638 01:18:38,920 --> 01:18:41,440 OK, so...we go? 1639 01:18:41,440 --> 01:18:43,320 Yeah, let's go. 1640 01:18:46,160 --> 01:18:47,560 So, what now? 1641 01:18:47,560 --> 01:18:49,080 We gotta wait - the crepe is cooking, 1642 01:18:49,080 --> 01:18:50,880 and then we gotta assemble and that's it. 1643 01:18:50,880 --> 01:18:53,040 Yeah. Yes! 1644 01:18:53,040 --> 01:18:55,040 It's nice and beautiful now. 1645 01:18:55,040 --> 01:18:57,160 Dan, how you going?! 1646 01:18:57,160 --> 01:18:58,800 Oh, we're good, mate. Right. 1647 01:18:58,800 --> 01:19:00,200 We're basically finished. 1648 01:19:00,200 --> 01:19:01,480 Nearly finished? 1649 01:19:01,480 --> 01:19:03,760 Mate, it's a guilty pleasure - it has to be a pleasure 1650 01:19:03,760 --> 01:19:06,200 and not a sweat to get to the point. Yeah, it's Dan's guilty pleasure. 1651 01:19:06,200 --> 01:19:08,280 You just do your little crepe city over there 1652 01:19:08,280 --> 01:19:10,080 and we'll just do our feast over here. 1653 01:19:10,080 --> 01:19:12,200 But are you gonna eat a feast at midnight? 1654 01:19:12,200 --> 01:19:13,920 (LAUGHTER) 1655 01:19:13,920 --> 01:19:17,240 BILLIE: The sledging's started. I knew it wouldn't take long. 1656 01:19:17,240 --> 01:19:19,360 We're all on a clock here, 1657 01:19:19,360 --> 01:19:22,240 and we'd like to have some loaded fries. 1658 01:19:22,240 --> 01:19:25,560 So, if they could just move it along a bit quicker, it'd be great. 1659 01:19:25,560 --> 01:19:27,560 Make up some guac. You on the guac section? 1660 01:19:27,560 --> 01:19:29,240 Yeah. We'll do some guac. What do you need? 1661 01:19:29,240 --> 01:19:31,120 Um, avocado, funnily enough. Avocado. Yeah. 1662 01:19:31,120 --> 01:19:32,600 Definitely. 1663 01:19:32,600 --> 01:19:36,240 Two or three cloves of garlic. Two or three cloves of garlic?! 1664 01:19:36,240 --> 01:19:38,040 I love a garlicky guac, eh? 1665 01:19:38,040 --> 01:19:39,960 How's your missus feel about that? She loves garlic, too. 1666 01:19:39,960 --> 01:19:42,480 You rolling in at 1am, breathing that fire on her?! 1667 01:19:42,480 --> 01:19:44,040 She's all about it, mate. Righto. 1668 01:19:46,000 --> 01:19:47,600 What's going on with your sour cream? 1669 01:19:47,600 --> 01:19:50,280 Yeah, so, it's very simple. We got, um... 1670 01:19:51,400 --> 01:19:54,240 Sour cream? Yeah, we got a cup... 1671 01:19:54,240 --> 01:19:57,280 And then all we're going to do is grate maybe two cloves of garlic. 1672 01:19:57,280 --> 01:19:59,160 More garlic! Yeah. 1673 01:19:59,160 --> 01:20:00,520 No, I'm all about it. 1674 01:20:00,520 --> 01:20:01,960 If you're gonna it in one thing, 1675 01:20:01,960 --> 01:20:03,640 you might as well have it in everything. 1676 01:20:03,640 --> 01:20:04,720 It's humming through the dish. 1677 01:20:04,720 --> 01:20:06,200 And then we'll chuck in juice of a lime. 1678 01:20:06,200 --> 01:20:07,520 Yep. The zest as well. 1679 01:20:07,520 --> 01:20:09,000 Yeah. Make it really limey. 1680 01:20:09,000 --> 01:20:10,920 OK. Hoo! 1681 01:20:10,920 --> 01:20:12,920 These two knuckleheads over here, 1682 01:20:12,920 --> 01:20:14,560 they haven't even cooked the chips yet. 1683 01:20:16,520 --> 01:20:18,000 We're sweet, aren't we? 1684 01:20:18,000 --> 01:20:20,440 I think so. How long you reckon the chips will take to cook? 1685 01:20:20,440 --> 01:20:22,240 Don't fill me with too much confidence. 1686 01:20:32,800 --> 01:20:35,680 So, Dan and Aldo have been put to the task. 1687 01:20:35,680 --> 01:20:39,040 Daniel's putting in a lot of effort for a midnight snack. 1688 01:20:39,040 --> 01:20:42,800 Loaded fries with steak and cheese. 1689 01:20:42,800 --> 01:20:44,840 DANIEL: Chuck this on Doritos, 1690 01:20:44,840 --> 01:20:46,360 a baked potato. 1691 01:20:46,360 --> 01:20:48,680 Possibilities are endless. 1692 01:20:48,680 --> 01:20:50,800 This is absolutely Daniel food. 1693 01:20:50,800 --> 01:20:54,200 Aldo is going for something a little more delicate. 1694 01:20:54,200 --> 01:20:58,600 He's doing crepes with a Nutella and pistachio sauce. 1695 01:20:59,920 --> 01:21:01,480 Just taste it, make sure that it's OK. 1696 01:21:02,640 --> 01:21:04,720 What do you reckon about the steaky steak? Shall we get that on? 1697 01:21:04,720 --> 01:21:05,920 Yeah, we should probably get him on. 1698 01:21:05,920 --> 01:21:08,920 If there's one steak that I don't want to ruin on MasterChef, it's this one. 1699 01:21:08,920 --> 01:21:11,240 Confidence. Grrr! Confidence. Gee-up! 1700 01:21:11,240 --> 01:21:13,800 I'll get the chippies over here. Yeah. Let's get on the chips, eh? 1701 01:21:18,240 --> 01:21:20,520 So, steak, how do you want it cooked? 1702 01:21:20,520 --> 01:21:22,440 Um... It's not a trick question. 1703 01:21:22,440 --> 01:21:23,960 Medium-rare. Just tell me how you want it. 1704 01:21:23,960 --> 01:21:25,280 Yeah, medium-rare. 1705 01:21:25,280 --> 01:21:28,440 Just...as long as it's somewhat pink in the middle. 1706 01:21:28,440 --> 01:21:29,840 JOCK: So that's it? ALDO: Yeah. 1707 01:21:29,840 --> 01:21:31,440 Good? Happy? Beautiful. 1708 01:21:31,440 --> 01:21:32,880 Alright, next one. 1709 01:21:34,880 --> 01:21:36,640 (ALDO GASPS) 1710 01:21:39,840 --> 01:21:43,080 JOCK: Alright, so, you put Nutella on there, and hazelnuts? 1711 01:21:43,080 --> 01:21:44,880 Hazelnut, of course. Hazelnut goes with Nutella. 1712 01:21:44,880 --> 01:21:46,080 Alright, just...take it easy. 1713 01:21:46,080 --> 01:21:48,040 I am. I am easy. 1714 01:21:48,040 --> 01:21:49,640 Wow. 1715 01:21:49,640 --> 01:21:52,040 Aldo, this is...this is excessive. 1716 01:21:52,040 --> 01:21:53,680 I love it. 1717 01:21:53,680 --> 01:21:55,560 And more! Yes! 1718 01:21:55,560 --> 01:21:58,200 Wow. Wow. 1719 01:22:00,880 --> 01:22:02,480 Alright, that's it. 1720 01:22:02,480 --> 01:22:04,360 Hey, uh...Andy? 1721 01:22:04,360 --> 01:22:05,680 Yes? 1722 01:22:05,680 --> 01:22:07,440 We're finished. 1723 01:22:07,440 --> 01:22:09,640 Do you guys need a hand or...? No, no, we're fine. 1724 01:22:09,640 --> 01:22:10,960 Do you want to cook my steak? 1725 01:22:12,280 --> 01:22:13,280 Aldo? Yep. 1726 01:22:13,280 --> 01:22:15,080 You want to do a triple sucker. 1727 01:22:15,080 --> 01:22:16,480 So, three crepes? Exactly, yeah. 1728 01:22:18,400 --> 01:22:19,880 Alrighty, cool. 1729 01:22:22,040 --> 01:22:24,320 Just trust me. Just trust me. Trust me, Dan. 1730 01:22:26,000 --> 01:22:27,960 What the...? DANIEL: She's going hard today. 1731 01:22:27,960 --> 01:22:29,120 (LAUGHTER) 1732 01:22:29,120 --> 01:22:31,360 ANDY: Is she gonna throw 'em at us? ALDO: Are you gonna drop it? 1733 01:22:32,440 --> 01:22:33,640 Hey, Dan? 1734 01:22:33,640 --> 01:22:36,080 The steaks couldn't be higher! 1735 01:22:36,080 --> 01:22:38,240 There's 15 minutes to go! 1736 01:22:39,440 --> 01:22:40,760 Julie Goodwin! 1737 01:22:40,760 --> 01:22:43,040 You're welcome. You're welcome. 1738 01:22:46,600 --> 01:22:48,520 Should we load everything up? Yeah, let's do it. 1739 01:22:51,680 --> 01:22:53,080 ANDY: Oh, cheese on now. 1740 01:22:54,920 --> 01:22:57,160 JOCK: Alright, Nutella first. 1741 01:22:57,160 --> 01:22:59,360 And be generous. Don't be shy. 1742 01:22:59,360 --> 01:23:01,960 So, fold 'em over? Yep. 1743 01:23:05,400 --> 01:23:06,960 And then we do three... 1744 01:23:06,960 --> 01:23:08,280 Three on the plate. 1745 01:23:10,400 --> 01:23:11,840 Drizzle drizzles? 1746 01:23:17,240 --> 01:23:19,000 We don't want to go excessive. 1747 01:23:19,000 --> 01:23:21,640 I don't like to stick to the rules. 1748 01:23:21,640 --> 01:23:23,520 Oh, my God. 1749 01:23:23,520 --> 01:23:24,920 ALVIN: Yes, Aldo! 1750 01:23:26,000 --> 01:23:27,600 Nuts? Yep. 1751 01:23:28,640 --> 01:23:30,120 JOCK: That's it. We're done. 1752 01:23:31,440 --> 01:23:33,680 Come on, Daniel! Ho! 1753 01:23:33,680 --> 01:23:35,760 Ah, he's nailed it, the big fella! 1754 01:23:35,760 --> 01:23:37,640 Yay! 1755 01:23:37,640 --> 01:23:39,680 JULIE: Dan, Dan, he's our man. 1756 01:23:39,680 --> 01:23:41,920 If he can't do it, no-one can. 1757 01:23:41,920 --> 01:23:43,560 (CHEERING) 1758 01:23:43,560 --> 01:23:44,800 (LAUGHS) 1759 01:23:46,320 --> 01:23:48,560 DANIEL: Oh, that's hot. My fingers are burnin'. 1760 01:23:48,560 --> 01:23:51,600 Then you've got your sour cream with lime juice and lime zest. 1761 01:23:51,600 --> 01:23:55,040 Then you get a little spice rub on there. 1762 01:23:55,040 --> 01:23:56,440 Now we're going pico de gallo. 1763 01:23:58,120 --> 01:23:59,880 And then we're just gonna go 1764 01:23:59,880 --> 01:24:01,600 a few little dabs of guacamole 1765 01:24:01,600 --> 01:24:03,440 on the side here. A dab. 1766 01:24:03,440 --> 01:24:04,920 That's everything, isn't it? 1767 01:24:04,920 --> 01:24:07,800 (CHEERING) 1768 01:24:11,680 --> 01:24:13,640 Alright. three, two, one, go. 1769 01:24:13,640 --> 01:24:16,560 ALDO: We've got crepes with Nutella and pistachio. 1770 01:24:16,560 --> 01:24:19,040 (CHEERING AND APPLAUSE) 1771 01:24:21,560 --> 01:24:23,800 And I've made carne asada fries. 1772 01:24:23,800 --> 01:24:26,400 (CHEERING AND APPLAUSE) 1773 01:24:31,360 --> 01:24:34,400 OK, guys, it's your turn to judge, so let's go. 1774 01:24:34,400 --> 01:24:36,120 BILLIE: Alright! 1775 01:24:36,120 --> 01:24:38,720 What you got? What you got? 1776 01:24:38,720 --> 01:24:40,240 Let's do it. 1777 01:24:40,240 --> 01:24:41,680 MEL: Have a crepe time. 1778 01:24:41,680 --> 01:24:43,360 (SINGS) # You're havin' a crepe time 1779 01:24:43,360 --> 01:24:44,920 # Havin' a crepe time... # 1780 01:24:44,920 --> 01:24:47,800 (LAUGHTER) 1781 01:24:47,800 --> 01:24:50,040 JOCK: This is a very indulgent midnight snack. 1782 01:24:50,040 --> 01:24:51,720 MEL: Mmm. 1783 01:24:51,720 --> 01:24:55,040 ALVIN: That pistachio paste is beautiful. 1784 01:24:55,040 --> 01:24:57,480 BILLIE: Delicious. SARAH: Decadent. 1785 01:24:57,480 --> 01:24:58,520 JULIE: Mmm. 1786 01:24:58,520 --> 01:25:02,200 MEL: Keyma, how would you describe this plate of food? 1787 01:25:02,200 --> 01:25:03,560 This is indulgent. 1788 01:25:03,560 --> 01:25:07,320 I mean, all the pistachio paste, the Nutella and all the nuts in it, 1789 01:25:07,320 --> 01:25:08,880 it's amazing. 1790 01:25:08,880 --> 01:25:14,680 It's creamy, and it's not overwhelmingly sugary or sweet. 1791 01:25:14,680 --> 01:25:17,160 They're ethereal. They're, um... Ethereal... 1792 01:25:17,160 --> 01:25:19,040 They're indulgent. 1793 01:25:19,040 --> 01:25:20,720 ANDY: The duality of... 1794 01:25:20,720 --> 01:25:23,920 The duality of the chocolate and pistachio just... 1795 01:25:23,920 --> 01:25:25,560 (LAUGHTER) 1796 01:25:25,560 --> 01:25:29,520 Alright. I'll pay that. I'll pay that. Goodnight. 1797 01:25:29,520 --> 01:25:31,120 ANDY: Shall we get stuck into the loaded fries? 1798 01:25:31,120 --> 01:25:32,640 DANIEL: Yeah. Let's go for it. ALVIN: Oh, yes! 1799 01:25:32,640 --> 01:25:34,600 MEL: Alright, let's go, guys. ALDO: Let's spice it up. 1800 01:25:34,600 --> 01:25:36,520 ANDY: Oh! SARAH: The business. 1801 01:25:37,960 --> 01:25:40,680 DANIEL: The method - you just stab and eat. 1802 01:25:40,680 --> 01:25:41,920 MEL: Here we go. 1803 01:25:41,920 --> 01:25:43,280 JULIE: Which one? 1804 01:25:43,280 --> 01:25:44,520 (LAUGHTER) 1805 01:25:48,120 --> 01:25:49,600 Aldo, what do you think? 1806 01:25:49,600 --> 01:25:51,880 It's good. Flavour-wise? Flavour-wise, it's great. 1807 01:25:51,880 --> 01:25:53,840 I really love the spice rub on the steak 1808 01:25:53,840 --> 01:25:55,600 and the really hard char on the steak 1809 01:25:55,600 --> 01:25:58,160 and the really fresh, zingy guacamole just tops that off. 1810 01:25:58,160 --> 01:25:59,600 It's beautiful. 1811 01:25:59,600 --> 01:26:02,560 OK, so, now that you've tasted both, 1812 01:26:02,560 --> 01:26:04,720 we're going to do a cheer-ometer... Oh, no. 1813 01:26:04,720 --> 01:26:07,400 ..based on which one we think wins. 1814 01:26:07,400 --> 01:26:09,760 So, let's give it up for crepe! 1815 01:26:09,760 --> 01:26:12,520 (CHEERING) JOCK: Yeah! 1816 01:26:15,400 --> 01:26:17,840 And let's give it up for steak. 1817 01:26:17,840 --> 01:26:20,760 (CHEERING) (ANDY WHISTLES) 1818 01:26:24,640 --> 01:26:29,200 I think, by just a little bit, by a hair, it might be... 1819 01:26:29,200 --> 01:26:30,600 ..Daniel! 1820 01:26:30,600 --> 01:26:33,000 (CHEERING AND APPLAUSE) 1821 01:26:34,200 --> 01:26:37,200 Alright, guys, take a seat. 1822 01:26:39,440 --> 01:26:41,440 Well, what a day. 1823 01:26:41,440 --> 01:26:44,400 The next elimination is just around the corner. 1824 01:26:44,400 --> 01:26:45,520 Yes, it is. 1825 01:26:45,520 --> 01:26:48,560 So, take all that you've learnt today on board, store it away, 1826 01:26:48,560 --> 01:26:51,040 because you never know when you're gonna need to draw on it. 1827 01:26:51,040 --> 01:26:52,840 Ciao. See you later. 1828 01:26:52,840 --> 01:26:54,600 SARAH: Thank you. 1829 01:26:54,600 --> 01:26:57,080 MINDY: See you, guys. Thank you! 1830 01:26:58,080 --> 01:27:01,200 ANNOUNCER: Sunday night on MasterChef Australia... 1831 01:27:01,200 --> 01:27:03,640 Please welcome Hugh Allen! 1832 01:27:03,640 --> 01:27:07,360 ..a rising star of fine dining... 1833 01:27:07,360 --> 01:27:09,680 ALVIN: He's an amazing talent. 1834 01:27:09,680 --> 01:27:12,160 And he looks like a Disney prince. 1835 01:27:12,160 --> 01:27:17,200 ..brings ingredients that could make or break them in the competition. 1836 01:27:18,320 --> 01:27:20,480 BILLIE: It's weird, thinking this dish 1837 01:27:20,480 --> 01:27:23,680 will either save me or send me home. 1838 01:27:23,680 --> 01:27:26,720 But with creations, this incredible... 1839 01:27:26,720 --> 01:27:29,520 MEL: This is just deeply impressive food. 1840 01:27:29,520 --> 01:27:31,520 JOCK: Looked a million bucks. 1841 01:27:31,520 --> 01:27:35,040 ..the smallest thing could send them home. 1842 01:27:36,280 --> 01:27:39,920 Captions by Red Bee Media