1 00:00:01,080 --> 00:00:04,520 ANNOUNCER: Previously, on MasterChef Australia... 2 00:00:04,520 --> 00:00:06,480 Please welcome Hugh Allen! 3 00:00:06,480 --> 00:00:07,960 (APPLAUSE) 4 00:00:07,960 --> 00:00:10,920 ..Hugh's secret ingredients... 5 00:00:10,920 --> 00:00:12,360 JULIE: Oh, God. 6 00:00:12,360 --> 00:00:14,280 DANIEL: Oh, stop it, Mindy! 7 00:00:14,280 --> 00:00:15,880 MINDY: We are firing up today! 8 00:00:15,880 --> 00:00:17,680 ..set the stage... 9 00:00:17,680 --> 00:00:19,080 Today's the day to push. 10 00:00:19,080 --> 00:00:20,880 ..for an exciting elimination. 11 00:00:22,480 --> 00:00:25,520 They made some incredible showstoppers... 12 00:00:25,520 --> 00:00:29,920 JOCK: The feature ingredient didn't just sing, it serenaded us. 13 00:00:29,920 --> 00:00:31,160 ..but in round two... 14 00:00:32,880 --> 00:00:34,680 ..Julie played her pin... 15 00:00:34,680 --> 00:00:39,400 My heart is hurting because one of my friends is gonna go home. 16 00:00:39,400 --> 00:00:42,880 ..and it was Aldo who had to say farewell. 17 00:00:42,880 --> 00:00:46,480 ALDO: I take the best part of all this competition, 18 00:00:46,480 --> 00:00:49,880 which is the love and the friendship for life. 19 00:00:52,000 --> 00:00:55,080 Tonight, they'll be tickled pink... 20 00:00:55,080 --> 00:00:56,880 BILLIE: These ingredients are fun. 21 00:00:56,880 --> 00:00:58,760 Like, really fun. 22 00:00:58,760 --> 00:01:02,000 ..with a mystery box of wonder. 23 00:01:03,240 --> 00:01:05,240 # 'Cause you're hot, then you're cold 24 00:01:05,240 --> 00:01:07,000 # You're yes, then you're no 25 00:01:07,000 --> 00:01:08,760 # You're in, then you're out 26 00:01:08,760 --> 00:01:10,640 # You're up, then you're down 27 00:01:10,640 --> 00:01:12,360 # You're wrong when it's right 28 00:01:12,360 --> 00:01:14,120 # It's black and it's white 29 00:01:14,120 --> 00:01:15,640 # We fight, we break up 30 00:01:15,640 --> 00:01:18,080 # We kiss, we make up 31 00:01:18,080 --> 00:01:19,880 # You're hot, then you're cold 32 00:01:19,880 --> 00:01:21,480 # You're yes, then you're no 33 00:01:21,480 --> 00:01:23,200 # You're in, then you're out 34 00:01:23,200 --> 00:01:25,520 # You're up, then you're down. # 35 00:01:51,040 --> 00:01:53,200 MINDY: Here we are. JULIE: Here we go again. 36 00:01:53,200 --> 00:01:54,520 Here we go. Morning. 37 00:01:54,520 --> 00:01:56,560 ALVIN: Shall we open the doors? Yes. 38 00:01:58,720 --> 00:02:00,880 Find out what's on the other side. Yes. 39 00:02:02,720 --> 00:02:04,400 (ALL EXCLAIM) Here we are! 40 00:02:06,480 --> 00:02:08,240 Oh, my God. 41 00:02:08,240 --> 00:02:10,640 ANDY: Come on in, guys! Find a party box! 42 00:02:10,640 --> 00:02:12,440 Get your party box. 43 00:02:12,440 --> 00:02:15,000 Why is it dark? Party box? 44 00:02:15,000 --> 00:02:17,280 A party box? It's a disco box. 45 00:02:20,160 --> 00:02:23,560 That's a bit of fun, isn't it? Hey? It's mystery box day 46 00:02:23,560 --> 00:02:25,560 but not as you guys know it. 47 00:02:25,560 --> 00:02:27,080 Sarah! 48 00:02:27,080 --> 00:02:29,080 Top seven, how does that feel? 49 00:02:29,080 --> 00:02:30,960 It feels incredible. 50 00:02:30,960 --> 00:02:33,600 I walked into the kitchen at the start of this season 51 00:02:33,600 --> 00:02:36,800 and didn't except to get to this point, so... 52 00:02:36,800 --> 00:02:39,280 Yeah, I can't believe it. Pinching myself. 53 00:02:39,280 --> 00:02:40,600 You must be pretty stoked 54 00:02:40,600 --> 00:02:43,800 because you've smashed it out of the park in terms of beating, you know, 55 00:02:43,800 --> 00:02:46,960 where you were in your last season, where you got to in your last season. 56 00:02:46,960 --> 00:02:49,320 That's gotta feel great. Oh, totally. 57 00:02:49,320 --> 00:02:51,400 I think... I set myself a couple of targets. 58 00:02:51,400 --> 00:02:56,240 First was top 10, then to beat my spot from last time 59 00:02:56,240 --> 00:02:59,960 and then now, I just wanna get to finals week. (CHUCKLES) 60 00:02:59,960 --> 00:03:01,640 Julie. Yes. 61 00:03:01,640 --> 00:03:02,840 You're a party girl, aren't you? 62 00:03:02,840 --> 00:03:04,520 I sure am. Yeah? 63 00:03:04,520 --> 00:03:07,240 You wanna bust a move? (LAUGHS) 64 00:03:07,240 --> 00:03:09,560 Nobody wants me to bust a move. OK, OK. 65 00:03:09,560 --> 00:03:11,800 Fair enough. Any ideas what's gonna be under the box? 66 00:03:11,800 --> 00:03:14,760 Uh, I'm hoping it's party food. 67 00:03:14,760 --> 00:03:17,840 I love party food. Party food? That's a good guess. 68 00:03:17,840 --> 00:03:19,280 Mindy. What about you? 69 00:03:19,280 --> 00:03:22,280 I'm all for a party so I can't wait to see what's under the box. Yeah, she is. 70 00:03:22,280 --> 00:03:25,160 Got lots of colours going on, flashing lights. 71 00:03:25,160 --> 00:03:27,640 Feel like I'm at a disco so let's bring it on. 72 00:03:29,520 --> 00:03:30,960 Well... 73 00:03:30,960 --> 00:03:32,760 ..let's actually bring it on. 74 00:03:32,760 --> 00:03:35,320 You can lift your lids... 75 00:03:35,320 --> 00:03:36,640 ..now. 76 00:03:36,640 --> 00:03:38,240 (ALL EXCLAIM) 77 00:03:40,560 --> 00:03:42,600 BILLIE: Fruit Loops? 78 00:03:42,600 --> 00:03:45,200 Sprinkles? Wait, are they sprinkles?! 79 00:03:45,200 --> 00:03:47,520 (LAUGHS) Oh, my god. 80 00:03:47,520 --> 00:03:49,280 Cool. 81 00:03:49,280 --> 00:03:51,800 A little bit of colour for your Monday. 82 00:03:51,800 --> 00:03:54,880 This is the rainbow box. (CHUCKLES) 83 00:03:54,880 --> 00:03:58,160 All the ingredients you see before you have one thing in common - 84 00:03:58,160 --> 00:04:00,040 they're very colourful. 85 00:04:01,880 --> 00:04:03,720 We have... 86 00:04:03,720 --> 00:04:05,800 ..some beautiful painted crayfish. 87 00:04:05,800 --> 00:04:08,240 Scampi caviar. 88 00:04:08,240 --> 00:04:09,920 Fruit Loops. 89 00:04:09,920 --> 00:04:11,680 (CHUCKLES) Dragon fruit. 90 00:04:11,680 --> 00:04:13,440 Multicoloured corn. 91 00:04:13,440 --> 00:04:15,400 Fennel, mukhwas. 92 00:04:15,400 --> 00:04:17,880 Flowering pineapple sage. 93 00:04:17,880 --> 00:04:19,720 Rainbow chard 94 00:04:19,720 --> 00:04:21,480 and some turmeric. 95 00:04:22,760 --> 00:04:27,480 Alright, you'll have 60 minutes to cook us anything you like 96 00:04:27,480 --> 00:04:31,440 but your dish must include one of these colourful ingredients. 97 00:04:31,440 --> 00:04:33,560 Because it's a mystery box, 98 00:04:33,560 --> 00:04:35,720 the pantry and garden are obviously closed 99 00:04:35,720 --> 00:04:38,680 but you'll have the under-bench staples. 100 00:04:38,680 --> 00:04:41,080 Not to rain on your parade 101 00:04:41,080 --> 00:04:46,200 but, today, the makers of the three least impressive dishes 102 00:04:46,200 --> 00:04:52,200 will go into tomorrow's pressure test where one of you will go home. 103 00:04:52,200 --> 00:04:54,960 Good luck, everybody. Your 60 minutes starts... 104 00:04:57,280 --> 00:04:59,240 ..now. (JUDGES CLAP) 105 00:05:01,400 --> 00:05:03,120 MINDY: Oh, all these things to think about. 106 00:05:03,120 --> 00:05:05,000 (BILLIE LAUGHS) 107 00:05:05,000 --> 00:05:07,200 60 minutes is no time! 108 00:05:07,200 --> 00:05:09,640 Oops. (CHUCKLES) 109 00:05:16,480 --> 00:05:19,560 ALVIN: Oh, God, I'm SO gonna drop this. 110 00:05:26,640 --> 00:05:29,280 I'm all about the rainbow... (CHUCKLES) 111 00:05:29,280 --> 00:05:31,760 ..but this rainbow needs to be good to me. 112 00:05:33,000 --> 00:05:37,200 I'm making turmeric noodles um, with crayfish and chard. 113 00:05:37,200 --> 00:05:40,680 I've worked with crayfish once or twice in my life. 114 00:05:40,680 --> 00:05:43,160 Chard, I've worked with before. 115 00:05:43,160 --> 00:05:46,640 And obviously, I've worked with turmeric before so, 116 00:05:46,640 --> 00:05:48,040 yeah, let's see if I can do this. 117 00:05:48,040 --> 00:05:49,200 Oh, my God! 118 00:05:49,200 --> 00:05:51,840 Like, I'm all about colour, I'm all about rainbows, 119 00:05:51,840 --> 00:05:55,520 but seriously, these ingredients are mind-bending. 120 00:05:55,520 --> 00:05:58,320 Like, that crayfish is just screaming out at me 121 00:05:58,320 --> 00:06:01,960 so I'm going to do a turmeric and pepper crayfish. 122 00:06:01,960 --> 00:06:06,520 Gonna throw it through some noodle and create a really beautiful dish. 123 00:06:08,080 --> 00:06:13,040 I'm gathering...there'll be a fair few noodles today. 124 00:06:13,040 --> 00:06:14,680 ANDY: You reckon noodles? I reckon, like... 125 00:06:14,680 --> 00:06:17,560 If I looked at the ingredients, 126 00:06:17,560 --> 00:06:21,760 maybe make painted cray noodles with turmeric in the noodles. 127 00:06:21,760 --> 00:06:24,880 Maybe, like, ribbons of the chard 128 00:06:24,880 --> 00:06:28,840 for ribbons of... Into the noodles, you know? 129 00:06:28,840 --> 00:06:31,720 I don't know, that would be maybe where I'd go with it. 130 00:06:31,720 --> 00:06:33,640 What would you do? 131 00:06:33,640 --> 00:06:35,960 Today's tough and I tell you why it's tough 132 00:06:35,960 --> 00:06:40,040 'cause painted crayfishes are not like a normal cray. 133 00:06:40,040 --> 00:06:42,320 They don't have bags of flavour, 134 00:06:42,320 --> 00:06:45,360 falls apart, but it's still almost, like, rubbery a little bit. 135 00:06:45,360 --> 00:06:46,560 Mm. Do you know what I mean? 136 00:06:46,560 --> 00:06:48,720 So you've gotta be really, really careful when you cook it. 137 00:06:48,720 --> 00:06:50,520 Um, you've got dragon fruit. 138 00:06:50,520 --> 00:06:53,040 It's not known for being massive in flavour. 139 00:06:53,040 --> 00:06:54,360 No. You know what I mean? 140 00:06:54,360 --> 00:06:56,320 Chard. It's nice and colourful. Yeah. 141 00:06:56,320 --> 00:06:58,560 It just tastes like any other normal green. 142 00:06:58,560 --> 00:07:01,320 Erm, the pineapple sage, pretty cool. Yeah. 143 00:07:01,320 --> 00:07:03,080 It's a nice fragrant flavour. 144 00:07:03,080 --> 00:07:04,920 The mukhwas. Yeah, the mukhwas. 145 00:07:04,920 --> 00:07:08,040 That's a flavour-full of jumble sale going on here. 146 00:07:08,040 --> 00:07:11,520 Coriander, of fennel of, uh... 147 00:07:11,520 --> 00:07:14,480 Rosewater. Rosewater, date. Sugar. 148 00:07:14,480 --> 00:07:16,200 I dunno, it's tough. Yeah. 149 00:07:16,200 --> 00:07:18,120 This... It's gonna be hard for 'em. Yeah. 150 00:07:18,120 --> 00:07:20,120 But! Hey, these are... 151 00:07:20,120 --> 00:07:21,600 Top seven. ..not just some of... 152 00:07:21,600 --> 00:07:23,440 There are top seven. Seven. 153 00:07:23,440 --> 00:07:24,880 Top seven. Top seven. 154 00:07:24,880 --> 00:07:27,480 So they are gonna have to bring it and they should be able to bring it. 155 00:07:27,480 --> 00:07:29,320 Like, we're at the pointy end right here. 156 00:07:29,320 --> 00:07:32,600 You know, the three least impressive dishes are going in... Pressure test. 157 00:07:32,600 --> 00:07:33,840 Yeah, going into a pressure test 158 00:07:33,840 --> 00:07:36,240 so they've got everything to play for today. 159 00:07:36,240 --> 00:07:40,800 Um, I'm looking forward to some good, colourful dishes, if nothing else. 160 00:07:40,800 --> 00:07:43,120 Absolutely. Let's go see what they're up to. 161 00:07:56,280 --> 00:07:58,000 Daniel. G'day, lads. How are we? 162 00:07:58,000 --> 00:08:00,120 We're great. Sugar? Yep. 163 00:08:00,120 --> 00:08:01,560 Fruit Loops. You're going sweet? 164 00:08:01,560 --> 00:08:04,040 Yeah, I'm going sweet again, yeah. Whoo! 165 00:08:04,040 --> 00:08:07,120 I'm doing, um, like a play on fairy bread. 166 00:08:07,120 --> 00:08:09,320 So I'm gonna do, like, a boozy mille-feuille. 167 00:08:09,320 --> 00:08:11,480 Wow! Yeah. OK. 168 00:08:11,480 --> 00:08:12,920 So, I've got some rough-puff. 169 00:08:12,920 --> 00:08:15,680 I'm gonna do a Fruit Loop sort of creme pat inside. Yep. 170 00:08:15,680 --> 00:08:17,520 I'm gonna use the candied fennel here. 171 00:08:17,520 --> 00:08:19,800 That's gonna be in the caramel so it's gonna be a spiced caramel. 172 00:08:19,800 --> 00:08:21,400 That's gonna be the body of it. 173 00:08:21,400 --> 00:08:24,400 So it's... Yeah, mad play on... 174 00:08:24,400 --> 00:08:25,640 Wow. ..fairy bread, obviously... 175 00:08:25,640 --> 00:08:27,560 I saw those and... What made you think of this?! 176 00:08:27,560 --> 00:08:28,600 These. 177 00:08:28,600 --> 00:08:31,240 Never seen 'em before but they look like hundreds and thousands and... 178 00:08:31,240 --> 00:08:34,880 Like, it's a party... You know? What's a party without fairy bread? 179 00:08:34,880 --> 00:08:36,440 (ALL LAUGH) 180 00:08:36,440 --> 00:08:38,480 We know you're good at rough-puff. (CHUCKLES) Yeah. 181 00:08:38,480 --> 00:08:40,280 We know you can do it and in time. 182 00:08:40,280 --> 00:08:42,520 I think the construction of this... Yes! 183 00:08:42,520 --> 00:08:44,440 Cooling the creme pat down, making sure... 184 00:08:44,440 --> 00:08:45,880 Yeah, yeah. ..it's not a mud slide. 185 00:08:45,880 --> 00:08:47,240 You know what I mean? Yeah. 186 00:08:47,240 --> 00:08:49,000 That's the trick. Good luck. Thanks, guys, cheers. 187 00:08:49,000 --> 00:08:51,360 Whoo! The boat's getting pushed out by big Daniel! 188 00:08:51,360 --> 00:08:53,080 (BOTH LAUGH) 189 00:08:53,080 --> 00:08:55,560 Today really is, for me, a race against the clock. 190 00:08:55,560 --> 00:08:57,000 Like, I think I've got a great concept, 191 00:08:57,000 --> 00:08:58,480 I know I can do the puff and that, no worries. 192 00:08:59,960 --> 00:09:03,880 It's about getting both the caramel and the creme diplomat done 193 00:09:03,880 --> 00:09:05,920 and chilled in time 194 00:09:05,920 --> 00:09:07,880 so that it's cold enough so that I can assemble. 195 00:09:07,880 --> 00:09:09,240 (EXHALES) OK. 196 00:09:09,240 --> 00:09:11,560 Alrighty. Play on. 197 00:09:17,160 --> 00:09:18,480 So, top seven. 198 00:09:18,480 --> 00:09:21,720 After yesterday's elimination challenge, 199 00:09:21,720 --> 00:09:25,440 I no longer have a safety net of an immunity pin. 200 00:09:25,440 --> 00:09:28,160 And I know from memory 201 00:09:28,160 --> 00:09:31,720 that things just tend to get a little bit harder as we go along. 202 00:09:32,920 --> 00:09:36,920 Mate, 60 minutes for a mystery box is...hard enough, 203 00:09:36,920 --> 00:09:39,520 but with these ingredients... 204 00:09:39,520 --> 00:09:42,280 Yeah. This is, like, extra added fun. 205 00:09:42,280 --> 00:09:45,520 This is one of the trickier mystery boxes I think I've ever seen. 206 00:09:45,520 --> 00:09:49,000 There are some left-of-field ingredients. 207 00:09:49,000 --> 00:09:52,800 Things I've never cooked with before, things I don't know how to prepare. 208 00:09:52,800 --> 00:09:54,840 Unfamiliar things. 209 00:09:54,840 --> 00:09:57,360 It's a bit bitter to be honest. 210 00:09:57,360 --> 00:09:59,760 So...I'm going to use the crayfish today. 211 00:09:59,760 --> 00:10:04,320 I just think that's the main hero ingredient under this box. 212 00:10:04,320 --> 00:10:08,360 And I'm gonna work the turmeric and the rainbow chard into that. 213 00:10:08,360 --> 00:10:12,640 Today, I'm gonna make a cold crayfish salad. 214 00:10:12,640 --> 00:10:15,600 The crayfish itself, I'm just gonna shuck out of its shell 215 00:10:15,600 --> 00:10:18,840 and then, um, saute in turmeric and ghee. 216 00:10:18,840 --> 00:10:22,320 I didn't know this existed but it's beautiful to look at! 217 00:10:22,320 --> 00:10:24,440 It's so exotic to look at. 218 00:10:25,760 --> 00:10:27,920 I've absolutely got my work cut out for me today. 219 00:10:27,920 --> 00:10:31,760 I'm gonna need to get the very best I can out of each element 220 00:10:31,760 --> 00:10:33,320 that I'm putting on this dish. 221 00:10:34,960 --> 00:10:39,280 Colour our worlds with flavour, 45 minutes to go! 222 00:10:40,640 --> 00:10:42,400 ANDY: Come on! 223 00:10:45,400 --> 00:10:47,640 ALVIN: That's just great, isn't it? 224 00:10:51,520 --> 00:10:54,640 BILLIE: These ingredients are fun. Like, really fun. 225 00:10:54,640 --> 00:10:58,480 Yeah, I'm pretty excited about this one, it's pretty cool. 226 00:10:58,480 --> 00:11:02,280 I had a pretty big day yesterday, in the elimination with Aldo 227 00:11:02,280 --> 00:11:06,880 and it was emotionally draining and tiring, but... 228 00:11:06,880 --> 00:11:08,640 ..today's a new day. 229 00:11:08,640 --> 00:11:10,760 BOTH: Billie! Hi. Hello. 230 00:11:10,760 --> 00:11:12,640 ANDY: That looks like choux. 231 00:11:12,640 --> 00:11:15,080 It is choux. It is. I'm doing, um... 232 00:11:15,080 --> 00:11:16,720 ..Fruit Loop choux. 233 00:11:16,720 --> 00:11:19,640 So making a cereal milk creme pat... OK. 234 00:11:19,640 --> 00:11:24,440 ..and the choux pastry, I've made the craquelin with some of those as well, 235 00:11:24,440 --> 00:11:26,360 to get the Fruit Loop flavour in. Yep. 236 00:11:26,360 --> 00:11:30,720 Um, so yeah, sort of sweet, salty, um, little choux buns. 237 00:11:30,720 --> 00:11:35,200 Have you made choux pastry with Fruit Loops before? 238 00:11:35,200 --> 00:11:36,520 No! No. 239 00:11:36,520 --> 00:11:38,040 Course not. This is a first? 240 00:11:38,040 --> 00:11:41,600 This IS a first but most mystery boxes are firsts, I think. 241 00:11:41,600 --> 00:11:45,000 Well, she set a very, very high bar with choux. 242 00:11:45,000 --> 00:11:47,080 How are these gonna be better than cookies & cream choux? 243 00:11:47,080 --> 00:11:49,240 I don't know if you can beat that. 244 00:11:49,240 --> 00:11:50,560 That was so good. 245 00:11:50,560 --> 00:11:51,920 Well... 246 00:11:51,920 --> 00:11:53,840 That's the challenge. That's the challenge. 247 00:11:53,840 --> 00:11:57,440 I think the judges probably have pretty high expectations 248 00:11:57,440 --> 00:12:00,840 so I feel like I'm gonna have to... 249 00:12:00,840 --> 00:12:04,720 ..really amp up the flavour in this dish to stand out today. 250 00:12:10,760 --> 00:12:13,000 KEYMA: Um, I'm excited. 251 00:12:13,000 --> 00:12:17,160 It's a fun one although I haven't used many of the ingredients. 252 00:12:17,160 --> 00:12:20,200 Just probably turmeric, that's it. 253 00:12:20,200 --> 00:12:22,280 I love mystery boxes. 254 00:12:22,280 --> 00:12:25,040 I just get to play with new ingredients. 255 00:12:25,040 --> 00:12:28,240 Many times, these ingredients, I haven't seen before. 256 00:12:29,760 --> 00:12:32,320 It's scary and exciting at the same time. 257 00:12:32,320 --> 00:12:35,200 I mean, scary because I don't know what to do with them 258 00:12:35,200 --> 00:12:38,760 but at the same time, it just makes me think outside the box 259 00:12:38,760 --> 00:12:42,520 and make awesome stuff - sometimes, not so awesome. 260 00:12:42,520 --> 00:12:44,000 (LAUGHS) 261 00:12:44,000 --> 00:12:45,960 Keyma. How are you? 262 00:12:45,960 --> 00:12:47,920 Very good. You? What's that? Yeah, good. 263 00:12:47,920 --> 00:12:50,520 This is the craquelin for my choux buns. 264 00:12:50,520 --> 00:12:52,440 Oh. You're doing choux as well? 265 00:12:52,440 --> 00:12:54,000 Yes. I'm doing choux as well. Double choux. 266 00:12:54,000 --> 00:12:56,040 We've got a choux-off. Choux-off. 267 00:12:56,040 --> 00:12:58,600 OK, what's inside your choux? 268 00:12:58,600 --> 00:13:01,560 So I'm gonna make a... Socks. 269 00:13:01,560 --> 00:13:05,480 (CHUCKLES) ..pineapple sage creme pat with dragon fruit jam. 270 00:13:05,480 --> 00:13:06,520 OK. 271 00:13:06,520 --> 00:13:08,120 And I have, I don't know what's this called, 272 00:13:08,120 --> 00:13:09,440 this is the craquelin on top. 273 00:13:09,440 --> 00:13:10,480 The mukhwas. Mukhwas. 274 00:13:10,480 --> 00:13:11,800 What?! BOTH: Something. 275 00:13:11,800 --> 00:13:13,120 Mukhwas! Yeah. 276 00:13:13,120 --> 00:13:15,240 Yeah, whatever. OK, so you've never used it before. Nup! 277 00:13:15,240 --> 00:13:16,640 (LAUGHS) 278 00:13:16,640 --> 00:13:18,000 What's in there? 279 00:13:18,000 --> 00:13:20,000 So this is just... Some of these. 280 00:13:20,000 --> 00:13:21,880 The cookie crumb with some of these. Yep. 281 00:13:21,880 --> 00:13:23,600 Um... Mukhwas. 282 00:13:23,600 --> 00:13:25,920 So, it's a mukhwas craqeulin. Mukhwas craquelin. 283 00:13:25,920 --> 00:13:27,480 A plain-flavoured choux. Yes. 284 00:13:27,480 --> 00:13:29,680 And then the inside, you're thinking about doing... 285 00:13:29,680 --> 00:13:32,320 Pineapple sage creme pat. ..pineapple sage creme pat. 286 00:13:32,320 --> 00:13:35,440 And dragon fruit jam. And dragon fruit jam. OK. 287 00:13:35,440 --> 00:13:37,520 Sounds very interesting. It sounds like a solid idea. 288 00:13:37,520 --> 00:13:39,720 (LAUGHS) Awesome! Like a solid idea. 289 00:13:39,720 --> 00:13:42,680 I think this will all come down to the flavour of the creme pat for me. 290 00:13:42,680 --> 00:13:43,760 Yep. 291 00:13:43,760 --> 00:13:46,320 Like, how are you gonna get maximum flavour and the aroma 292 00:13:46,320 --> 00:13:48,280 of the pineapple sage - which can be really nice - 293 00:13:48,280 --> 00:13:50,760 without the sort of tannic astringent... 294 00:13:50,760 --> 00:13:54,560 Yeah. ..ending that pineapple sage has. 295 00:13:54,560 --> 00:13:57,280 Taste. Taste. Taste. Taste. Thank you. 296 00:13:57,280 --> 00:14:00,280 Today, I have Billie cooking in front of me 297 00:14:00,280 --> 00:14:04,320 and she's doing choux buns as well. 298 00:14:04,320 --> 00:14:07,000 It makes me feel a bit nervous. 299 00:14:07,000 --> 00:14:08,520 (SIGHS) 300 00:14:09,720 --> 00:14:13,600 I mean, Billie, she's the queen of pastries. 301 00:14:13,600 --> 00:14:16,720 She does pastry seamlessly. 302 00:14:18,560 --> 00:14:22,120 I'm just, like, "Keyma, you have to stay focused and not mess it up!" 303 00:14:22,120 --> 00:14:23,320 (LAUGHS) 304 00:14:34,080 --> 00:14:35,640 JULIE: (CHUCKLES) Go, Dan. 305 00:14:37,440 --> 00:14:39,400 (CHUCKLES) Oh. 306 00:14:39,400 --> 00:14:41,720 BILLIE: Alright. So... 307 00:14:41,720 --> 00:14:43,520 ..need another thing. 308 00:14:44,720 --> 00:14:47,920 So, after my chat with the judges, I've realised 309 00:14:47,920 --> 00:14:50,560 there are some pretty high expectations 310 00:14:50,560 --> 00:14:53,240 after my cookies & cream choux buns. 311 00:14:53,240 --> 00:14:56,760 So I feel like I'm gonna have to really amp up the flavour 312 00:14:56,760 --> 00:14:58,800 of these choux buns. 313 00:14:59,920 --> 00:15:02,880 I've eaten mukhwas before but I haven't... 314 00:15:02,880 --> 00:15:04,720 ..I haven't cooked with them. 315 00:15:04,720 --> 00:15:07,240 They're sugar-coated fennel seeds 316 00:15:07,240 --> 00:15:09,160 and they look like hundreds and thousands. 317 00:15:09,160 --> 00:15:14,440 Making a praline paste from the little fennel seed sprinkles 318 00:15:14,440 --> 00:15:16,880 and then sort of emulsifying that with some oil 319 00:15:16,880 --> 00:15:20,200 and that will be the little paste in the bottom of the choux. 320 00:15:20,200 --> 00:15:23,320 They do have a strong flavour so I think more than ever, 321 00:15:23,320 --> 00:15:25,440 the balance will be key. 322 00:15:25,440 --> 00:15:27,960 So...so, so much pressure today. 323 00:15:30,360 --> 00:15:34,680 KEYMA: So I've piped my choux pastries and I'm happy with them. 324 00:15:34,680 --> 00:15:39,680 And now I need to put the mukhwas craquelin on top to finish it off 325 00:15:39,680 --> 00:15:41,640 before I put them in the ovens. 326 00:15:44,120 --> 00:15:45,800 So, yeah, I'm really happy. 327 00:15:45,800 --> 00:15:48,720 I'm just really hoping to stand up against Billie. 328 00:15:50,200 --> 00:15:51,520 180... 329 00:15:53,760 --> 00:15:55,720 (TIMER BEEPS) 330 00:16:04,200 --> 00:16:07,400 60 minutes for a mystery box with such complicated ingredients 331 00:16:07,400 --> 00:16:08,520 is...tough. 332 00:16:09,840 --> 00:16:12,240 So, I'm gonna do crayfish two ways. 333 00:16:12,240 --> 00:16:14,240 So, I've blanched the tail... 334 00:16:15,640 --> 00:16:19,440 ..I'm gonna use half of that to do beautiful little medallions 335 00:16:19,440 --> 00:16:24,320 and the other half to do a Swiss chard-filled leaf. 336 00:16:24,320 --> 00:16:28,000 I'm gonna do a little crayfish oil to bring it all together on top. 337 00:16:28,000 --> 00:16:31,920 These ingredients, although they look reasonably familiar, 338 00:16:31,920 --> 00:16:35,160 they are very different in taste and flavour. 339 00:16:35,160 --> 00:16:38,920 So the corn, I've just tried and tastes nothing like sweet corn. 340 00:16:38,920 --> 00:16:42,880 I mean, I've cooked crayfish a lot but not specifically this variety. 341 00:16:44,440 --> 00:16:47,480 My last lobster dish was the one that I won, 342 00:16:47,480 --> 00:16:51,400 which kind of makes me nervous, there'll be certain expectations. 343 00:16:51,400 --> 00:16:53,760 I think cooking a crayfish two ways 344 00:16:53,760 --> 00:16:56,360 is a great move to impress the judges. 345 00:16:56,360 --> 00:16:58,720 And I think at this point in the competition, 346 00:16:58,720 --> 00:17:01,360 you're up against really incredible cooks. 347 00:17:01,360 --> 00:17:03,840 Every dish needs to be great. 348 00:17:05,200 --> 00:17:06,280 Wow. 349 00:17:06,280 --> 00:17:10,760 I need to push the boat out and really put up amazing dishes. 350 00:17:12,240 --> 00:17:14,640 If I can do that each challenge... 351 00:17:15,680 --> 00:17:18,800 ..then I'm one step closer to that grand finale. 352 00:17:20,760 --> 00:17:23,560 Nice. (CHUCKLES) 353 00:17:23,560 --> 00:17:25,200 How you going, Keyma? Having a win? 354 00:17:25,200 --> 00:17:27,360 It's looking good. I just hope everything... 355 00:17:27,360 --> 00:17:29,400 ..is done on time. (CHUCKLES) 356 00:17:29,400 --> 00:17:31,240 Yeah, same. (LAUGHS) 357 00:17:32,600 --> 00:17:34,680 So, rough-puff is done. 358 00:17:34,680 --> 00:17:36,280 It's in the oven, cooking away. 359 00:17:36,280 --> 00:17:37,920 That should be sweet. 360 00:17:37,920 --> 00:17:40,840 I'm just steeping my spiced fennel in some cream now 361 00:17:40,840 --> 00:17:42,200 before I make a caramel. 362 00:17:42,200 --> 00:17:44,880 Creme pat's pretty much mixed together and everting, 363 00:17:44,880 --> 00:17:46,560 it's just on the heat now to thicken up. 364 00:17:46,560 --> 00:17:50,320 Once that thickens up, strain, cool down, blitz, fold and... 365 00:17:50,320 --> 00:17:51,600 ..should be it. 366 00:17:51,600 --> 00:17:54,040 I think for me, who I am as a dessert cook is, 367 00:17:54,040 --> 00:17:56,520 like, is filthy desserts. 368 00:17:57,640 --> 00:18:00,680 I don't think I'm gonna be the bloke who does the plated desserts 369 00:18:00,680 --> 00:18:02,720 with the parfait and the crumb and that sort of thing. 370 00:18:02,720 --> 00:18:04,360 I don't get ridiculously excited 371 00:18:04,360 --> 00:18:06,800 about things like peanut butter and bacon ice-cream. 372 00:18:08,800 --> 00:18:11,520 And... (CHUCKLES) ..and a fairy mille-feuille. 373 00:18:11,520 --> 00:18:15,720 Like, it's kiddish, you know, and I am a big kid, really. 374 00:18:15,720 --> 00:18:18,320 When you're in here, you sort of draw inspiration from random spots. 375 00:18:18,320 --> 00:18:21,520 Uh, for me, I loved the lights and everything, lifted it up... 376 00:18:21,520 --> 00:18:23,080 ..see the hundreds and thousands 377 00:18:23,080 --> 00:18:26,320 and it just sparks that bloody kid-like imagination, doesn't it? 378 00:18:28,080 --> 00:18:30,440 Right. About half an hour to go in the cook, 379 00:18:30,440 --> 00:18:33,440 I've got my noodles, my egg noodles are resting. 380 00:18:33,440 --> 00:18:36,240 My broth is on the go with all those shells. 381 00:18:36,240 --> 00:18:37,960 My cray's cooking in the oven. 382 00:18:37,960 --> 00:18:40,160 I just wanna keep developing the flavours at the moment 383 00:18:40,160 --> 00:18:41,920 and just keep watching that clock. 384 00:18:43,720 --> 00:18:45,800 Uh, feeling good. I'm just... 385 00:18:45,800 --> 00:18:47,160 ..doing all the elements 386 00:18:47,160 --> 00:18:50,280 and then I'm going to pull apart my crayfish in a second. 387 00:18:50,280 --> 00:18:52,680 The crayfish needs to be done properly because then otherwise, 388 00:18:52,680 --> 00:18:54,200 I won't have a dish. 389 00:18:54,200 --> 00:18:56,200 Hope you've got some bright ideas! 390 00:18:56,200 --> 00:18:58,080 'Cause you've only got 30 minutes to go. 391 00:19:01,760 --> 00:19:03,440 MEL: Alvin. Hi. 392 00:19:03,440 --> 00:19:06,000 How are you going with that cray? Not cray-cray yet. (LAUGHS) 393 00:19:06,000 --> 00:19:08,280 Not cray-cray yet? Well, that's good. 394 00:19:08,280 --> 00:19:10,920 JULIE: Half an hour to go, I've blanched my crayfish 395 00:19:10,920 --> 00:19:12,240 and he's chilling. 396 00:19:12,240 --> 00:19:15,960 I've pickled my chard stems and I've chopped the leaves for the salad. 397 00:19:17,600 --> 00:19:21,600 So the next thing I need to do is the turmeric-flavoured mayonnaise. 398 00:19:23,760 --> 00:19:26,880 Dried ground turmeric is one of my favourite things to use. 399 00:19:26,880 --> 00:19:28,080 I think it's beautiful. 400 00:19:28,080 --> 00:19:30,080 It's got a sweetness to it, it's got an earthiness to it 401 00:19:30,080 --> 00:19:31,760 and it's got a beautiful vibrant colour. 402 00:19:31,760 --> 00:19:34,600 So I really want it to be the element 403 00:19:34,600 --> 00:19:36,880 that's really driving this dish today. 404 00:19:39,200 --> 00:19:42,320 It's really gonna be the thing that brings everything together. 405 00:19:44,320 --> 00:19:47,760 So far, I'm happy with how this is going 406 00:19:47,760 --> 00:19:50,720 because I think my main pressure point's gonna be 407 00:19:50,720 --> 00:19:51,840 the cook on the crayfish. 408 00:19:53,360 --> 00:19:57,240 So I just wanna make sure I've got a nice, clear window of time 409 00:19:57,240 --> 00:19:59,800 where I can really nurture that. 410 00:20:04,920 --> 00:20:08,360 SARAH: So, I've blanched my crayfish 411 00:20:08,360 --> 00:20:11,160 and now I'm creating a crayfish oil. 412 00:20:12,680 --> 00:20:15,240 I'm gonna put a little bit of the oil in my filling 413 00:20:15,240 --> 00:20:17,720 but I also wanna finish on the top of my dish. 414 00:20:20,960 --> 00:20:22,160 BOTH: Sarah. Hi. 415 00:20:22,160 --> 00:20:24,400 ANDY: What's going on? You don't look like you're loving life. 416 00:20:24,400 --> 00:20:26,600 (LAUGHS) I'm doing, like, the poo chute just as you walk up. 417 00:20:26,600 --> 00:20:28,640 Ah, lovely. Right on time. (LAUGHS) 418 00:20:28,640 --> 00:20:32,160 Uh, what's the dish? So, I'm doing crayfish two ways. 419 00:20:32,160 --> 00:20:36,800 So, I'm gonna do part of the crayfish medallions 420 00:20:36,800 --> 00:20:41,840 and then a stuffed Swiss chard leaf with a few flavourings inside. 421 00:20:41,840 --> 00:20:44,680 You're doing two different... Two different lobster things. 422 00:20:44,680 --> 00:20:45,840 Yeah. I mean, is that... 423 00:20:45,840 --> 00:20:48,960 That means that you've got two chances of it being good 424 00:20:48,960 --> 00:20:50,360 or bad. Raw? (LAUGHS) 425 00:20:50,360 --> 00:20:51,440 No, but I mean... No, I agree. 426 00:20:51,440 --> 00:20:53,720 You're better off focusing your energy on one of 'em. 427 00:20:53,720 --> 00:20:55,760 Yep. You want to stand out today. 428 00:20:55,760 --> 00:20:58,800 You don't wanna be in the bottom three - obviously. No. 429 00:20:58,800 --> 00:21:02,120 I am concerned that if I drop the crayfish two ways, 430 00:21:02,120 --> 00:21:05,200 then the dish might turn out quite simple 431 00:21:05,200 --> 00:21:07,480 and I'm worried that it won't be interesting enough. 432 00:21:07,480 --> 00:21:09,120 But on the other hand, 433 00:21:09,120 --> 00:21:12,920 I have really opened myself up to a lot of scrutiny 434 00:21:12,920 --> 00:21:17,240 if I don't get both elements cooked perfectly and finished in time. I... 435 00:21:18,600 --> 00:21:20,720 ..I just don't know what to do. 436 00:21:20,720 --> 00:21:23,120 Oh, God! Argh! 437 00:21:31,960 --> 00:21:33,160 Yep. I mean, is that... 438 00:21:33,160 --> 00:21:36,200 That means that you've got two chances of it being good or bad. 439 00:21:36,200 --> 00:21:38,320 Raw? (LAUGHS) No, but I mean, you know, 440 00:21:38,320 --> 00:21:40,800 you're better off focusing your energy on one of them. 441 00:21:40,800 --> 00:21:42,760 You don't wanna be in the bottom three. Obviously. 442 00:21:42,760 --> 00:21:43,760 No. 443 00:21:43,760 --> 00:21:47,120 Jock's worried that I could be doing too much with this crayfish. 444 00:21:47,120 --> 00:21:49,280 Oh, God. Argh! 445 00:21:49,280 --> 00:21:51,040 Now that I'm thinking about it, 446 00:21:51,040 --> 00:21:54,520 it's two completely different preparations of the crayfish 447 00:21:54,520 --> 00:21:56,000 and one is hard enough. 448 00:21:58,080 --> 00:22:00,880 I've seen in this competition time and time again, 449 00:22:00,880 --> 00:22:04,480 doing too many different elements can trip you up. 450 00:22:04,480 --> 00:22:08,120 I feel like maybe I was doing too much 451 00:22:08,120 --> 00:22:11,400 so instead of doing crayfish two ways, I'm gonna stick to one. 452 00:22:11,400 --> 00:22:15,680 So I'm thinking to just go down that path of doing only the chard leaves. 453 00:22:15,680 --> 00:22:17,120 OK, concentrate. 454 00:22:17,120 --> 00:22:19,920 I wanna really push this dish 455 00:22:19,920 --> 00:22:24,120 and create something that is quite unique and an incredible dish. 456 00:22:27,200 --> 00:22:28,720 DANIEL: The pressure point's the creme pat. 457 00:22:28,720 --> 00:22:31,480 It needs to cool right down to a point where I can actually pipe it 458 00:22:31,480 --> 00:22:34,120 so there's a bit to get done in that regard. 459 00:22:34,120 --> 00:22:36,080 I think I should be able to do it. 460 00:22:37,600 --> 00:22:39,840 (EXHALES) I don't wanna be in the bottom at all. 461 00:22:39,840 --> 00:22:41,920 I wanna keep going. I wanna... 462 00:22:41,920 --> 00:22:44,320 Got no interest in doing a damn pressure test tomorrow, 463 00:22:44,320 --> 00:22:45,480 that's for sure. 464 00:22:45,480 --> 00:22:46,760 Yeah, I wanna give it a crack. 465 00:22:48,320 --> 00:22:49,440 Whoo! 466 00:22:50,640 --> 00:22:52,160 MEL: Alvin. Mm-hm? 467 00:22:52,160 --> 00:22:54,520 Um, question - how much do you not wanna be in the bottom three? 468 00:22:54,520 --> 00:22:55,960 It's a silly question, really, 469 00:22:55,960 --> 00:22:58,040 I don't want to be in the bottom three. 470 00:22:58,040 --> 00:23:01,120 Do an interpretive dance of how much you don't wanna be... 471 00:23:05,080 --> 00:23:07,520 Am I covered in turmeric? Do I have, like, turmeric in my teeth. 472 00:23:07,520 --> 00:23:08,640 (LAUGHS) 473 00:23:08,640 --> 00:23:10,640 Sar, what do you reckon about this thick? 474 00:23:10,640 --> 00:23:12,000 Or a little bit thinner? 475 00:23:12,000 --> 00:23:14,400 What do you reckon? Thinner. looks a bit thick. Yep. 476 00:23:14,400 --> 00:23:17,720 I'm going OK. I've got lots of my elements done. 477 00:23:17,720 --> 00:23:21,080 Most important thing to this dish is obviously the flavour. 478 00:23:21,080 --> 00:23:24,080 So, I've finished with the turmeric mayonnaise 479 00:23:24,080 --> 00:23:26,880 so now it's time to start pan-frying the crayfish, 480 00:23:26,880 --> 00:23:29,120 which is really the hero of my dish. 481 00:23:31,360 --> 00:23:34,760 So I put the turmeric onto the crayfish flesh 482 00:23:34,760 --> 00:23:37,240 and a little bit of salt to season it before I cook it. 483 00:23:37,240 --> 00:23:39,040 When turmeric's cooked in a pan, 484 00:23:39,040 --> 00:23:41,960 it goes the most gorgeous, golden-brown colour, 485 00:23:41,960 --> 00:23:44,000 so I really want that for this dish. 486 00:23:46,280 --> 00:23:49,120 I cook these in the pan for a scant minute or two. 487 00:23:49,120 --> 00:23:51,480 I pour the ghee over the top as it's cooking 488 00:23:51,480 --> 00:23:53,800 so it's sort of cooking all around evenly 489 00:23:53,800 --> 00:23:57,400 and as soon as I can see that it's just translucent, 490 00:23:57,400 --> 00:23:58,920 I take it out of the pan. 491 00:23:58,920 --> 00:24:02,040 Yeah, I'm happy with that cook on the lobster, it's, um... 492 00:24:05,040 --> 00:24:06,560 I am happy with that, yep. 493 00:24:07,720 --> 00:24:09,720 I don't know if it's 'cause it's top seven 494 00:24:09,720 --> 00:24:11,640 or it's because of these weird ingredients... 495 00:24:12,880 --> 00:24:16,080 ..but there's some tension in the room today, I can feel it. 496 00:24:16,080 --> 00:24:19,840 And I think it just is the fact that there are so few of us 497 00:24:19,840 --> 00:24:23,640 and that nearly half of us are going into the pressure test. 498 00:24:23,640 --> 00:24:25,880 Oh, it's gone missing! 499 00:24:25,880 --> 00:24:28,000 We're all friends so we all talk about it. 500 00:24:28,000 --> 00:24:31,960 You know, there's nobody acting as though they got this. 501 00:24:31,960 --> 00:24:36,880 We all feel the pressure and the weight of the position that we're in. 502 00:24:38,760 --> 00:24:41,520 Hope all those crazy ideas are starting to come together 503 00:24:41,520 --> 00:24:43,320 'cause you've only got 15 minutes! 504 00:24:50,960 --> 00:24:53,120 How you going, Dan? Yeah, good. 505 00:24:53,120 --> 00:24:56,160 Just got a lot to do. Doing alright though. Going alright. 506 00:24:57,320 --> 00:24:59,880 I pull my puff out of the oven... 507 00:24:59,880 --> 00:25:01,760 (WHISTLES) 508 00:25:01,760 --> 00:25:03,560 And I'm really happy with the colour on it. 509 00:25:03,560 --> 00:25:05,040 I've eaten enough pastry now 510 00:25:05,040 --> 00:25:07,880 to know that I reckon that is going to offset those other sweet elements 511 00:25:07,880 --> 00:25:08,880 really well. 512 00:25:08,880 --> 00:25:10,520 Yep. Sick. 513 00:25:12,040 --> 00:25:15,840 So while my rough-puff is resting, I start working on my caramel. 514 00:25:16,840 --> 00:25:19,360 Oh, my goodness, I'm bloody under the pump. 515 00:25:21,240 --> 00:25:22,360 Oh! 516 00:25:27,240 --> 00:25:29,560 Keep it movin'. 517 00:25:29,560 --> 00:25:31,920 So, my choux buns are in the oven 518 00:25:31,920 --> 00:25:34,560 and the pastry cream is chilling in the fridge 519 00:25:34,560 --> 00:25:37,240 and I'm working on this mukhwas praline paste 520 00:25:37,240 --> 00:25:39,360 that will also go inside the choux. 521 00:25:41,600 --> 00:25:43,000 Praline tastes good. 522 00:25:43,000 --> 00:25:45,960 It's got that nice strong fennel flavour, 523 00:25:45,960 --> 00:25:48,880 um, but also, the flavour of caramel from the sugar. 524 00:25:52,040 --> 00:25:55,880 I think the Fruit Loop flavour and the mukhwas will go well together. 525 00:25:55,880 --> 00:25:58,080 It's basically fennel and citrus 526 00:25:58,080 --> 00:26:01,480 and that's, you know, a great flavour combination. 527 00:26:01,480 --> 00:26:03,720 So I'm feeling confident with this one. 528 00:26:06,600 --> 00:26:08,840 KEYMA: So, my choux buns are in the oven 529 00:26:08,840 --> 00:26:12,520 and my dragon fruit jam is on the go as well. 530 00:26:12,520 --> 00:26:17,240 Now I need to start working with my creme pat. 531 00:26:17,240 --> 00:26:20,000 Now we've got the creme pat. 532 00:26:20,000 --> 00:26:25,160 So, the pineapple sage is simmering into the milk for my creme pat, 533 00:26:25,160 --> 00:26:27,120 for 20 minutes or so. 534 00:26:30,800 --> 00:26:36,000 I was hoping for that flowery taste to infuse into the milk. 535 00:26:36,000 --> 00:26:39,480 But I'm tasting it and it doesn't taste like anything. 536 00:26:39,480 --> 00:26:42,920 It's...it's been... I can't feel it at the moment. 537 00:26:42,920 --> 00:26:45,280 I don't. So I'm gonna add some more and... 538 00:26:47,040 --> 00:26:48,400 (SIGHS) 539 00:26:48,400 --> 00:26:54,000 That pineapple sage is not coming through at all in my milk. 540 00:26:54,000 --> 00:26:55,560 (MUTTERS) 541 00:26:57,800 --> 00:27:00,240 I need to think about something else to be able to pump up 542 00:27:00,240 --> 00:27:01,840 some flavour into this. 543 00:27:03,240 --> 00:27:05,120 The time is ticking. 544 00:27:18,520 --> 00:27:22,040 So...the pineapple sage is simmering into the milk 545 00:27:22,040 --> 00:27:25,040 for my creme pat for 20 minutes or so. 546 00:27:26,360 --> 00:27:31,360 I was hoping for that flowery taste to infuse into the milk. 547 00:27:31,360 --> 00:27:32,560 (SIGHS) 548 00:27:32,560 --> 00:27:35,440 But I'm tasting it and it doesn't taste like anything. 549 00:27:40,880 --> 00:27:42,200 I don't... 550 00:27:42,200 --> 00:27:45,160 I need to think about something else to be able to pump up some flavour 551 00:27:45,160 --> 00:27:46,400 into this. 552 00:27:46,400 --> 00:27:48,120 So I look into the box 553 00:27:48,120 --> 00:27:52,880 and the only thing that comes to mind is using the mukhwas again. 554 00:27:55,120 --> 00:27:58,280 I have to be really careful with the mukhwas. 555 00:27:58,280 --> 00:28:00,280 It's a super strong flavour. 556 00:28:00,280 --> 00:28:04,280 It's beautiful but if you do it too much, it's... 557 00:28:04,280 --> 00:28:05,960 It just takes over the whole palate. 558 00:28:05,960 --> 00:28:08,960 I just couldn't taste the pineapple sage 559 00:28:08,960 --> 00:28:11,840 and I didn't have enough time to continue steeping it 560 00:28:11,840 --> 00:28:14,600 so it's gonna be mukhwas and dragon fruit choux buns. 561 00:28:16,200 --> 00:28:19,600 Don't paint yourselves into a corner, five minutes to go! 562 00:28:19,600 --> 00:28:21,000 Like that? Loved it. 563 00:28:21,000 --> 00:28:22,160 Painted cray. 564 00:28:22,160 --> 00:28:23,880 Yeah, you save your best for the end. 565 00:28:23,880 --> 00:28:26,480 Oh, I kind of like that. 566 00:28:26,480 --> 00:28:29,040 Uh, the cray is good. (CHUCKLES) 567 00:28:29,040 --> 00:28:30,480 The cray is good. 568 00:28:30,480 --> 00:28:35,600 Just seems like it's tender and juicy and sweet so I'm quite happy with it. 569 00:28:35,600 --> 00:28:36,640 (TIMER BEEPS) 570 00:28:36,640 --> 00:28:39,120 Five minutes to go and I am going to cook my pasta, 571 00:28:39,120 --> 00:28:40,880 throw my lobster through and I'm gonna plate up. 572 00:28:40,880 --> 00:28:42,320 So far, so good. 573 00:28:43,920 --> 00:28:47,000 It is coming together but down to the wire again. 574 00:28:47,000 --> 00:28:49,640 Thankfully, I've got all my elements finished. 575 00:28:49,640 --> 00:28:50,880 Need to move quicker. 576 00:28:51,920 --> 00:28:56,240 I've got my crayfish filling, which has been just roughly chopped. 577 00:28:56,240 --> 00:29:01,560 Got my pickled corn, my, uh, sauteed rainbow chard stems. 578 00:29:01,560 --> 00:29:05,480 Little bit of the oil, the mustard and stirring all of this together. 579 00:29:06,840 --> 00:29:08,360 (LAUGHS) 580 00:29:08,360 --> 00:29:10,320 It's tasty. 581 00:29:10,320 --> 00:29:14,440 I'm rolling the filling up in the leaves, folding in the sides 582 00:29:14,440 --> 00:29:16,040 and trying to make it as tight as possible 583 00:29:16,040 --> 00:29:17,480 so they don't fall apart... 584 00:29:17,480 --> 00:29:18,560 Oh, my gosh! 585 00:29:18,560 --> 00:29:20,760 ..and popping them onto the hibachi. 586 00:29:20,760 --> 00:29:24,440 I just want them on long enough to get a slight amount of char 587 00:29:24,440 --> 00:29:28,120 because they're quite thin and I don't want that crayfish to overcook. 588 00:29:28,120 --> 00:29:32,760 Vine leaves are a little bit thinner, I would say, than a Swiss chard, 589 00:29:32,760 --> 00:29:37,480 but I really like the flavour of this together, so I'm happy with it. 590 00:29:38,600 --> 00:29:41,560 BILLIE: This one's gone pretty fast. 591 00:29:41,560 --> 00:29:44,240 God, the time is flying in this cook 592 00:29:44,240 --> 00:29:47,800 and I still need to assemble these little choux buns. 593 00:29:47,800 --> 00:29:49,640 So I'm taking the choux out of the oven 594 00:29:49,640 --> 00:29:52,440 and there's a...bit of smoke that gets me in the face 595 00:29:52,440 --> 00:29:56,520 and some of the edge ones are a little bit burnt. 596 00:29:57,920 --> 00:29:59,600 Argh! 597 00:30:00,800 --> 00:30:02,560 Oh, so close! 598 00:30:02,560 --> 00:30:05,280 But thank goodness, there's a few in the middle 599 00:30:05,280 --> 00:30:10,360 that have survived the heat so I'm pretty...pretty relieved about that. 600 00:30:10,360 --> 00:30:12,480 Oh, I left them in for a little bit too long 601 00:30:12,480 --> 00:30:15,560 but there's a few there that are great, so I'm very lucky. 602 00:30:15,560 --> 00:30:16,640 (CHUCKLES) 603 00:30:16,640 --> 00:30:18,920 So, the creme pat's tasting good 604 00:30:18,920 --> 00:30:22,560 but there's only a very, very mild flavour of Fruit Loops 605 00:30:22,560 --> 00:30:27,360 so I don't think I wanna call them Fruit Loop choux buns anymore. 606 00:30:27,360 --> 00:30:30,880 I think I need to lean into the mukhwas. 607 00:30:30,880 --> 00:30:32,880 It's more fennel... 608 00:30:34,280 --> 00:30:36,080 Oh! (CHORTLES) 609 00:30:36,080 --> 00:30:37,080 Whoops. 610 00:30:40,320 --> 00:30:42,280 So, I have all my elements ready. 611 00:30:42,280 --> 00:30:44,600 So, I have my choux buns have cooled down. 612 00:30:44,600 --> 00:30:50,040 I have my creme pat, jam and I'm starting to build my dish. 613 00:30:50,040 --> 00:30:52,280 The...the... All the flavours, they do work. 614 00:30:52,280 --> 00:30:56,240 So I pipe the whipping cream on top, add my little dragon fruit, 615 00:30:56,240 --> 00:31:01,680 a little flower, some dust of mukhwas on top and it looks beautiful. 616 00:31:01,680 --> 00:31:03,800 I'm so happy with what I've produced. 617 00:31:03,800 --> 00:31:06,480 The choux pastry is really nice! (CHUCKLES) 618 00:31:06,480 --> 00:31:08,400 Make sure you finish off strong! 619 00:31:08,400 --> 00:31:10,120 One minute to go. 620 00:31:10,120 --> 00:31:11,240 (JUDGES CLAP) 621 00:31:12,960 --> 00:31:14,800 (EXHALES) Goodness. 622 00:31:14,800 --> 00:31:18,120 So, it's time to plate up my fairy mille-feuille. 623 00:31:18,120 --> 00:31:20,440 The way I want it is I want three layers of the rough-puff, 624 00:31:20,440 --> 00:31:23,360 the Fruit Loop creme diplomat piped in 625 00:31:23,360 --> 00:31:27,080 and the mukhwas caramel piped in between of the diplomat. 626 00:31:27,080 --> 00:31:30,880 On top, I'm dusting it with some of the grounded mukhwas as well 627 00:31:30,880 --> 00:31:34,560 and I'm throwing on a few of the little pineapple sage leaves, 628 00:31:34,560 --> 00:31:35,920 just for a bit of garnishing. 629 00:31:35,920 --> 00:31:38,320 Oh, I'm shaking like a bloody leaf! 630 00:31:38,320 --> 00:31:40,880 I am actually really happy with the way it looks. 631 00:31:40,880 --> 00:31:43,360 It's a little bit uglier than what I wanted in my head, 632 00:31:43,360 --> 00:31:45,240 but in the time that I had, 633 00:31:45,240 --> 00:31:48,800 I'm actually pretty stoked with a 60-minute mille-feuille 634 00:31:48,800 --> 00:31:50,680 with the two flavours that I have. 635 00:31:54,200 --> 00:31:56,080 JULIE: As I'm putting my plate together, 636 00:31:56,080 --> 00:31:58,880 look, I think I've used these ingredients as best I can. 637 00:31:58,880 --> 00:32:01,560 I've cooked the crayfish as well as I can, 638 00:32:01,560 --> 00:32:04,600 I've done the rainbow chard three different ways 639 00:32:04,600 --> 00:32:07,880 and I've used the turmeric throughout the whole dish. 640 00:32:07,880 --> 00:32:10,600 I hope I've done these ingredients justice. 641 00:32:10,600 --> 00:32:12,080 I am sure there's gonna be 642 00:32:12,080 --> 00:32:14,400 some absolutely cracking dishes out there. 643 00:32:14,400 --> 00:32:16,600 Final touches! 10! 644 00:32:16,600 --> 00:32:19,480 JUDGES: 9! 8! 7! 645 00:32:19,480 --> 00:32:22,720 6! 5! 4! 646 00:32:22,720 --> 00:32:25,000 3! 2! 1! 647 00:32:25,000 --> 00:32:26,480 That's it! 648 00:32:26,480 --> 00:32:29,080 Whoo! (LAUGHS) 649 00:32:31,640 --> 00:32:33,560 Well done, everybody! 650 00:32:41,760 --> 00:32:45,840 Today, we gave you a colourful but challenging mystery box... 651 00:32:47,280 --> 00:32:49,040 ..and we are looking for the bottom three 652 00:32:49,040 --> 00:32:51,200 to go into tomorrow's pressure test. 653 00:32:51,200 --> 00:32:53,400 Let's see how you did. 654 00:32:53,400 --> 00:32:55,440 First up, it's Keyma. 655 00:32:57,600 --> 00:33:00,600 KEYMA: Billie's choux buns look amazing 656 00:33:00,600 --> 00:33:03,960 so I just hope mine has what it takes to beat them. 657 00:33:05,960 --> 00:33:07,360 Hello. 658 00:33:09,040 --> 00:33:11,440 Keyma, what's the dish, please? 659 00:33:11,440 --> 00:33:15,640 Today, I made mukhwas and dragon fruit choux buns. 660 00:33:17,000 --> 00:33:18,680 OK. 661 00:33:33,960 --> 00:33:36,360 Keyma, I was worried about this, 662 00:33:36,360 --> 00:33:39,520 just the mukhwas is such a strong flavour 663 00:33:39,520 --> 00:33:41,440 and I was thinking, 664 00:33:41,440 --> 00:33:44,360 "Is this gonna taste of anything other than mukhwas?" 665 00:33:46,080 --> 00:33:48,120 And I need not have worried 'cause it was delicious. 666 00:33:49,360 --> 00:33:51,560 Brilliant choux. It was light, 667 00:33:51,560 --> 00:33:53,240 perfect craquelin you got on there as well, 668 00:33:53,240 --> 00:33:56,240 the little sable you got on the top. The jam! Great colour. 669 00:33:56,240 --> 00:33:57,960 There's a little hint of the mukhwas in there, 670 00:33:57,960 --> 00:33:59,280 which is actually very nice. 671 00:33:59,280 --> 00:34:02,000 Creme pat's smooth, rich, delicious 672 00:34:02,000 --> 00:34:06,600 and a beautifully nice, simple whipped cream to finish it off. 673 00:34:06,600 --> 00:34:09,920 It's certainly flawless in its execution. Well done. 674 00:34:11,560 --> 00:34:13,640 Keyma, I can see the expression on your face, 675 00:34:13,640 --> 00:34:15,040 you're quite pleased with yourself. 676 00:34:15,040 --> 00:34:18,880 And you should be, it was a really lovely bite of food. 677 00:34:18,880 --> 00:34:22,400 I love the play of the richness of the creme pat 678 00:34:22,400 --> 00:34:24,680 with the lightness of the whipped cream. 679 00:34:24,680 --> 00:34:27,200 It really did work to be a nice vehicle 680 00:34:27,200 --> 00:34:29,640 for the candied fennel flavour of the mukhwas. 681 00:34:29,640 --> 00:34:34,240 I quite enjoyed the theatre of the little explosive jam in the centre, 682 00:34:34,240 --> 00:34:36,360 so there's some very nice technique. 683 00:34:37,640 --> 00:34:40,400 Keyma, it is really, really well done - 684 00:34:40,400 --> 00:34:42,760 technique and flavour, spot on. 685 00:34:42,760 --> 00:34:44,520 You've been toying with trying to create 686 00:34:44,520 --> 00:34:48,280 this kind of doughnut/choux pastry for a while in this kitchen now, 687 00:34:48,280 --> 00:34:51,280 I think on a day when you don't wanna be in the bottom three, 688 00:34:51,280 --> 00:34:53,000 it was a perfect day to do it. 689 00:34:53,000 --> 00:34:55,000 So well done. Well done, Keyma, thank you. 690 00:34:57,560 --> 00:34:58,880 Whoo! 691 00:35:00,120 --> 00:35:01,360 (EXHALES) 692 00:35:01,360 --> 00:35:03,960 Next up to the tasting table - Billie! 693 00:35:03,960 --> 00:35:05,680 Whoo! 694 00:35:05,680 --> 00:35:07,360 KEYMA: Good luck, Billie! 695 00:35:07,360 --> 00:35:10,840 BILLIE: Keyma's just had a great tasting, which makes me nervous. 696 00:35:12,120 --> 00:35:15,880 So I really hope I've nailed the flavours in mine. 697 00:35:26,000 --> 00:35:28,960 ANNOUNCER: Enjoy another taste of MasterChef with full masterclasses, 698 00:35:28,960 --> 00:35:31,160 best bits and delicious exclusives at: 699 00:35:39,280 --> 00:35:40,720 Billie, what did you make? 700 00:35:40,720 --> 00:35:43,360 I made mukhwas choux. 701 00:35:43,360 --> 00:35:45,560 Gotcha. Righto. 702 00:36:03,600 --> 00:36:05,080 It looked beautiful. 703 00:36:06,160 --> 00:36:09,320 I liked the, you know, the crunchy caramel top 704 00:36:09,320 --> 00:36:14,520 with the, you know, the joy of all those hundreds of thousand-looking mukhwas on top. 705 00:36:14,520 --> 00:36:18,640 Unfortunately, because mukhwas just has such an intensity of flavour, 706 00:36:18,640 --> 00:36:21,160 um, a hint of them over the top 707 00:36:21,160 --> 00:36:23,960 to continue on that beautiful rainbow speckle 708 00:36:23,960 --> 00:36:25,720 might have been enough. 709 00:36:25,720 --> 00:36:26,960 JOCK: Billie. Mm-hm? 710 00:36:26,960 --> 00:36:29,920 The texture of your cream is beautiful. 711 00:36:29,920 --> 00:36:31,640 The choux is nice and light. 712 00:36:32,840 --> 00:36:37,640 I think you got stuck between it being maybe too simple 713 00:36:37,640 --> 00:36:40,680 and then trying to find your way out of that 20 minutes into the cook. 714 00:36:40,680 --> 00:36:42,520 Am I right? Yeah. Yep. 715 00:36:42,520 --> 00:36:43,680 It was a tough one, Billie. 716 00:36:43,680 --> 00:36:46,960 Like I too, thought it was just gonna be boxed off 717 00:36:46,960 --> 00:36:49,400 because you are so good at choux pastry. 718 00:36:49,400 --> 00:36:52,800 You are so good at editing along the way and finding yourself perfection 719 00:36:52,800 --> 00:36:55,160 but it just hasn't happened here. 720 00:36:55,160 --> 00:36:58,360 I feel like because there are a few flaws in the dish, 721 00:36:58,360 --> 00:37:00,920 it maybe ending you up down the bottom today. 722 00:37:00,920 --> 00:37:02,800 OK. Thank you. ALL: Thanks, Billie. 723 00:37:05,480 --> 00:37:07,600 Bugger. All good. 724 00:37:10,360 --> 00:37:14,240 Next dish to the tasting table belongs to Daniel. 725 00:37:14,240 --> 00:37:17,000 I've made a few desserts in this competition 726 00:37:17,000 --> 00:37:18,600 but I've gone all-out with this one. 727 00:37:18,600 --> 00:37:19,720 Whoo. 728 00:37:19,720 --> 00:37:21,040 And I really hope that I bring it today 729 00:37:21,040 --> 00:37:23,120 and hopefully, impress the judges. 730 00:37:32,200 --> 00:37:34,680 Daniel, what have you made us, mate? 731 00:37:34,680 --> 00:37:36,600 So it is a fairy mille-feuille. 732 00:37:36,600 --> 00:37:39,240 It has a Fruit Loop creme diplomat, 733 00:37:39,240 --> 00:37:41,760 a mukhwas caramel 734 00:37:41,760 --> 00:37:45,400 and a little bit of the pineapple leaf flowers on top. 735 00:38:07,600 --> 00:38:09,640 Yes! (LAUGHS JOYFULLY) 736 00:38:09,640 --> 00:38:11,480 Yes! No way. 737 00:38:11,480 --> 00:38:12,920 (CLAPPING CONTINUES) 738 00:38:12,920 --> 00:38:15,000 Mate! (LAUGHS) 739 00:38:15,000 --> 00:38:18,600 You having me on or what? No, I'm having myself on - 740 00:38:18,600 --> 00:38:21,960 Fruit Loops and mukhwas and a rough-puff. 741 00:38:21,960 --> 00:38:23,680 You're so good at rough-puff. 742 00:38:23,680 --> 00:38:26,520 That was as good as most puff pastries that you would have. 743 00:38:26,520 --> 00:38:27,840 Thank you, mate. 744 00:38:27,840 --> 00:38:30,920 First thing I could taste was beautiful buttery pastry, 745 00:38:30,920 --> 00:38:33,560 then I could taste Fruit Loops second 746 00:38:33,560 --> 00:38:37,920 and then the mukhwas was just a very, very light aftertaste. 747 00:38:37,920 --> 00:38:40,600 Mate, that is...stupendous work. 748 00:38:40,600 --> 00:38:43,560 Really? Thank you very much! (CHUCKLES) That's awesome. 749 00:38:43,560 --> 00:38:46,320 Isn't it cool that at this point in the competition, 750 00:38:46,320 --> 00:38:48,640 you can shock yourself in a positive way. 751 00:38:48,640 --> 00:38:50,680 Oh, yeah, bloody oath, that's for sure. 752 00:38:50,680 --> 00:38:55,920 The pastry is biscuity, buttery and shatteringly good. 753 00:38:55,920 --> 00:38:59,000 And then in between that, you have these layers. 754 00:38:59,000 --> 00:39:02,200 Everything, as Jock said, gets called into line 755 00:39:02,200 --> 00:39:06,600 because of how caramelised those beautiful layers of rough-puff are. 756 00:39:07,840 --> 00:39:11,440 I thought, "Great idea, let's see if it actually looks 757 00:39:11,440 --> 00:39:14,280 "and tastes as good as it is in his mind." 758 00:39:14,280 --> 00:39:15,800 And it actually does. 759 00:39:15,800 --> 00:39:18,040 Very proud of you, mate, very proud of you. 760 00:39:18,040 --> 00:39:20,040 (CHUCKLES) Well done, Daniel! Another good one. 761 00:39:20,040 --> 00:39:22,240 Yes! (LAUGHS) 762 00:39:22,240 --> 00:39:23,880 Whoo! 763 00:39:23,880 --> 00:39:26,040 I can't believe that! Well done, Dan. 764 00:39:27,720 --> 00:39:29,560 I can't believe it. 765 00:39:31,480 --> 00:39:32,640 Next up, it's Alvin. 766 00:39:34,480 --> 00:39:38,680 I made turmeric noodles with crayfish and rainbow chard. 767 00:39:44,080 --> 00:39:46,840 Alvin, I think you did really well. 768 00:39:46,840 --> 00:39:51,200 From a flavour perspective, it's a robust plate of noodles. 769 00:39:51,200 --> 00:39:53,640 This was great flavours, great balance. 770 00:39:53,640 --> 00:39:55,000 Well done. Thank you very much. 771 00:39:55,000 --> 00:39:56,440 Next up - Mindy. 772 00:39:58,960 --> 00:40:02,720 I cooked for you today a rainbow cray with egg noodles 773 00:40:02,720 --> 00:40:04,160 and a turmeric butter. 774 00:40:11,520 --> 00:40:13,040 Mindy, loved the presentation, 775 00:40:13,040 --> 00:40:16,080 I thought it was a really cute Chinese restaurant vibe 776 00:40:16,080 --> 00:40:17,880 in a really good way. 777 00:40:17,880 --> 00:40:19,800 Unfortunately, your flavours aren't as intense 778 00:40:19,800 --> 00:40:22,080 as maybe I would have hoped they would be. 779 00:40:22,080 --> 00:40:24,040 Painted crayfish is such a tough one. 780 00:40:24,040 --> 00:40:27,160 What you did do expertly is make some brilliant noodles 781 00:40:27,160 --> 00:40:29,400 and the butter sauce is fantastic. 782 00:40:29,400 --> 00:40:32,480 The real negative here is the crayfish itself 783 00:40:32,480 --> 00:40:33,560 and how that's cooked. 784 00:40:33,560 --> 00:40:35,520 Where will that see you today? I'm not sure yet. 785 00:40:35,520 --> 00:40:38,960 No worries, guys. Thanks. Thanks, Mindy. 786 00:40:38,960 --> 00:40:40,920 Julie Goodwin! 787 00:40:49,040 --> 00:40:51,440 Wow, so colourful. 788 00:40:51,440 --> 00:40:52,680 Julie, what's the dish, please? 789 00:40:52,680 --> 00:40:55,720 It's a...rainbow crayfish salad. 790 00:41:14,480 --> 00:41:17,800 Julie, I think the biggest problem with the plate of food here, 791 00:41:17,800 --> 00:41:19,880 it just lacks cohesion. 792 00:41:21,360 --> 00:41:24,160 You know, yeah, there are all the different elements there 793 00:41:24,160 --> 00:41:26,960 but for me, I'm just struggling to get the perfect bite. 794 00:41:26,960 --> 00:41:29,880 I think this was a tough box for not just you but everyone out there 795 00:41:29,880 --> 00:41:32,640 because there's no obvious driver. 796 00:41:32,640 --> 00:41:36,080 And for me, you've gone with the turmeric, noticing on your apron 797 00:41:36,080 --> 00:41:39,400 and also on the crayfish as well. 798 00:41:39,400 --> 00:41:42,040 And for me, it just hasn't played that linking card 799 00:41:42,040 --> 00:41:44,600 to all the other components of the dish. 800 00:41:44,600 --> 00:41:46,640 There are some really good flavours going on here. 801 00:41:46,640 --> 00:41:50,880 There's some really well-thought-out pieces of the puzzle. 802 00:41:50,880 --> 00:41:54,160 I like the fresh chard. I love the pickled stems. 803 00:41:54,160 --> 00:41:56,880 I like elements of the things together but I'm still struggling 804 00:41:56,880 --> 00:42:00,120 to find the right configuration for that winning bite of food. 805 00:42:00,120 --> 00:42:01,520 OK. 806 00:42:01,520 --> 00:42:02,800 Do you know what it reminded me of 807 00:42:02,800 --> 00:42:05,520 is that sort of Scandinavian open sandwich kind of guy. 808 00:42:05,520 --> 00:42:06,560 You know what I mean? 809 00:42:06,560 --> 00:42:09,200 Like, some rye bread would bring all those things together, for example, 810 00:42:09,200 --> 00:42:11,040 do you know what I mean? Yeah. 811 00:42:11,040 --> 00:42:14,120 When it's on the plate like that, naked, it's hard to comprehend 812 00:42:14,120 --> 00:42:17,960 and because it is turmeric-heavy, it is a struggle. 813 00:42:17,960 --> 00:42:21,920 Texturally, I think it was a win, all your individual flavours were a win, 814 00:42:21,920 --> 00:42:24,800 there was just that missing link there for you today. 815 00:42:24,800 --> 00:42:27,320 That missing link could see you in trouble today. 816 00:42:27,320 --> 00:42:30,080 Alright. JOCK AND ANDY: Thanks, Julie. 817 00:42:34,680 --> 00:42:36,040 Next up, Sarah! 818 00:42:36,040 --> 00:42:38,000 KEYMA: Go, Sarah. 819 00:42:39,680 --> 00:42:43,640 I'm really happy that I made just one good dish instead of two. 820 00:42:48,720 --> 00:42:51,800 I just hope that I made the right decision. 821 00:43:02,480 --> 00:43:03,800 ANDY: Sarah, what are these? 822 00:43:03,800 --> 00:43:08,800 It's crayfish and rainbow chard cigars. 823 00:43:31,320 --> 00:43:34,160 Oh, gosh. Wow. 824 00:43:34,160 --> 00:43:35,600 Amazing. 825 00:43:35,600 --> 00:43:39,120 I actually think that is one of the best things 826 00:43:39,120 --> 00:43:41,000 that you can do with a painted cray. 827 00:43:42,600 --> 00:43:46,800 The texture of the crayfish actually is beautiful. 828 00:43:46,800 --> 00:43:50,840 It doesn't have a huge amount of time to cook inside the leaf itself, 829 00:43:50,840 --> 00:43:53,840 meaning that it is just spot-on cooked. 830 00:43:53,840 --> 00:43:57,800 You've got a beautiful bounce to the painted cray 831 00:43:57,800 --> 00:44:00,000 but then you've got an amazing starchy bounce 832 00:44:00,000 --> 00:44:03,120 from that sweet corn as well. It's very, very clever. 833 00:44:03,120 --> 00:44:06,640 And your sauce has got all the depth of flavour in it as well. 834 00:44:06,640 --> 00:44:08,200 I'm so glad you just... 835 00:44:08,200 --> 00:44:11,160 You did one thing and not, you know, crayfish two ways. 836 00:44:11,160 --> 00:44:13,840 You got to focus all of your energy 837 00:44:13,840 --> 00:44:17,040 and all of your attention into that one thing and it was a cracker. 838 00:44:17,040 --> 00:44:19,040 Well done. Thank you. Thanks. 839 00:44:19,040 --> 00:44:21,600 It was interesting, it was intelligent. 840 00:44:21,600 --> 00:44:23,480 It made me think about what I was eating. 841 00:44:23,480 --> 00:44:26,520 All of it's tantamount to a delicious bite of food. 842 00:44:26,520 --> 00:44:29,080 You're demonstrating a huge amount of technique there 843 00:44:29,080 --> 00:44:30,880 and a huge amount of restraint, 844 00:44:30,880 --> 00:44:32,280 which I know is very difficult in here 845 00:44:32,280 --> 00:44:34,520 because you wanna be all-singing, all-dancing. 846 00:44:34,520 --> 00:44:36,280 Um, but you should be very pleased with that. 847 00:44:36,280 --> 00:44:37,920 Wow. Thank you. 848 00:44:37,920 --> 00:44:40,880 Sarah Todd knows her way round a crayfish, doesn't she? 849 00:44:40,880 --> 00:44:42,160 That's two from two 850 00:44:42,160 --> 00:44:44,640 that you've been top of the class with a crayfish dish. 851 00:44:44,640 --> 00:44:48,720 I think it was a really smart move to do this whole mix 852 00:44:48,720 --> 00:44:50,240 of interesting goodies. 853 00:44:50,240 --> 00:44:53,880 With the crayfish cubes, the corn kernels, the pickled corn kernels 854 00:44:53,880 --> 00:44:56,880 and the pickled stems as well on the rainbow chard, 855 00:44:56,880 --> 00:44:58,840 rolling in the rainbow chard and then grilling it 856 00:44:58,840 --> 00:45:00,280 just gives that slight bit of smoke 857 00:45:00,280 --> 00:45:03,680 without it overpowering the delicate flesh of either. 858 00:45:03,680 --> 00:45:06,520 That is an absolute cracker, Sarah. Amazing. Thank you. 859 00:45:06,520 --> 00:45:08,120 Well done, Sarah. Nice one, Sarah. 860 00:45:08,120 --> 00:45:09,920 (APPLAUSE) 861 00:45:11,920 --> 00:45:14,720 Wow. Thank you. (CHUCKLES) 862 00:45:21,880 --> 00:45:25,320 Today, we challenged you to turn colour into flavour. 863 00:45:25,320 --> 00:45:28,200 There was a lot of great dishes today. 864 00:45:28,200 --> 00:45:32,440 Daniel, your mille-feuille was sensationally sweet, 865 00:45:32,440 --> 00:45:35,760 and Sarah, your cigars were smoking. 866 00:45:35,760 --> 00:45:37,320 Well done. 867 00:45:38,800 --> 00:45:40,120 Good job. 868 00:45:42,920 --> 00:45:45,840 Unfortunately, though, for three of you, 869 00:45:45,840 --> 00:45:47,920 your dishes were a little washed out. 870 00:45:47,920 --> 00:45:52,120 If I call your name, unfortunately, you're in tomorrow's pressure test. 871 00:45:52,120 --> 00:45:54,440 Billie. Yep. 872 00:45:56,520 --> 00:45:57,520 Julie. 873 00:46:00,040 --> 00:46:01,960 And Mindy. 874 00:46:03,280 --> 00:46:05,800 Well, guys, at least we're certain of one thing, 875 00:46:05,800 --> 00:46:10,040 the climb towards the end of this competition is getting steeper. 876 00:46:10,040 --> 00:46:12,040 Billie, Julie and Mindy, 877 00:46:12,040 --> 00:46:17,160 tomorrow's pressure test could take you one step closer to the peak. 878 00:46:17,160 --> 00:46:21,120 Just keep putting one foot in front of the other. 879 00:46:21,120 --> 00:46:24,960 Be brave, be bold, go get some rest and we'll see you tomorrow. 880 00:46:24,960 --> 00:46:27,200 Well done, guys. Thanks, guys. 881 00:46:27,200 --> 00:46:31,720 MINDY: It is going to take every fibre of my being... (LAUGHS) 882 00:46:31,720 --> 00:46:34,080 ..to make sure that I don't go home tomorrow. 883 00:46:34,080 --> 00:46:37,600 I'm cooking against Billie and I'm cooking against Jules! 884 00:46:37,600 --> 00:46:39,920 They're winners of MasterChef! 885 00:46:39,920 --> 00:46:42,560 I'm gonna have to dig deep and bring it on. 886 00:46:45,640 --> 00:46:49,480 ANNOUNCER: Tomorrow night on MasterChef Australia, 887 00:46:49,480 --> 00:46:52,960 it's all about the girl power. 888 00:46:52,960 --> 00:46:55,120 JULIE: We are bringing the sisterhood. 889 00:46:55,120 --> 00:46:58,720 These three legends of the MasterChef kitchen... 890 00:46:58,720 --> 00:47:00,720 Good morning, ladies. 891 00:47:00,720 --> 00:47:02,400 ..take on a pressure test 892 00:47:02,400 --> 00:47:04,400 from the queen of chocolate... 893 00:47:06,160 --> 00:47:07,880 Inside that black velvet exterior, 894 00:47:07,880 --> 00:47:10,000 there's gonna be a world of pain. 895 00:47:10,000 --> 00:47:13,200 ..and it will give you goose bumps. 896 00:47:15,480 --> 00:47:18,080 Captions by Red Bee Media