1 00:00:04,760 --> 00:00:06,720 ..a team challenge with a twist... 2 00:00:06,720 --> 00:00:08,920 JOCK: We thought we'd draw some battle lines. 3 00:00:08,920 --> 00:00:11,480 ..turned into an epic showdown. 4 00:00:11,480 --> 00:00:13,240 Alvin? Yeah? 5 00:00:13,240 --> 00:00:15,760 I told you what I'm making. What about you? 6 00:00:15,760 --> 00:00:16,840 I'm not telling you. 7 00:00:16,840 --> 00:00:18,960 You're going down, Keyma. You're going down! 8 00:00:18,960 --> 00:00:21,320 They battled two-by-two. 9 00:00:21,320 --> 00:00:24,280 KEYMA: Oh, that looks nice! ALVIN: Oh, yours is so pretty. 10 00:00:26,640 --> 00:00:28,680 (JULIE GASPS) BILLIE: Oh, Julie! 11 00:00:28,680 --> 00:00:31,560 (BOTH LAUGH) 12 00:00:31,560 --> 00:00:36,000 And the winning dishes went to Alvin, Sarah and Julie. 13 00:00:37,000 --> 00:00:40,080 Tonight, whoever wins immunity... 14 00:00:40,080 --> 00:00:44,280 SARAH: I know I can do this, but I just need to really stay focused. 15 00:00:44,280 --> 00:00:46,960 ..will be first in the top five. 16 00:00:48,160 --> 00:00:50,000 # 'Cause you're hot, then you're cold 17 00:00:50,000 --> 00:00:51,840 # You're yes, then you're no 18 00:00:51,840 --> 00:00:53,600 # You're in, then you're out 19 00:00:53,600 --> 00:00:55,400 # You're up, then you're down 20 00:00:55,400 --> 00:00:57,280 # You're wrong when it's right 21 00:00:57,280 --> 00:00:58,960 # It's black and it's white 22 00:00:58,960 --> 00:01:00,720 # We fight, we break up 23 00:01:00,720 --> 00:01:03,040 # We kiss, we make up 24 00:01:03,040 --> 00:01:04,840 # You're hot, then you're cold 25 00:01:04,840 --> 00:01:06,720 # You're yes, then you're no 26 00:01:06,720 --> 00:01:08,240 # You're in, then you're out 27 00:01:08,240 --> 00:01:10,560 # You're up, then you're down. # 28 00:01:24,880 --> 00:01:26,400 (LAUGHTER) 29 00:01:26,400 --> 00:01:29,240 ALVIN: Today is an immunity challenge for us. 30 00:01:30,640 --> 00:01:33,680 I've just missed on immunity so many times 31 00:01:33,680 --> 00:01:35,680 and I'm desperate to get it. 32 00:01:42,000 --> 00:01:44,480 (CHEERING AND APPLAUSE) 33 00:01:44,480 --> 00:01:47,360 Here we go! Down the front! 34 00:01:47,360 --> 00:01:49,680 SARAH: There's no big surprises here yet. 35 00:01:49,680 --> 00:01:53,320 (APPLAUSE CONTINUES) 36 00:01:53,320 --> 00:01:56,600 Whoa. What have we got in store for you three today? 37 00:02:00,480 --> 00:02:02,480 Well, it is immunity day 38 00:02:02,480 --> 00:02:04,760 and I don't need to tell you three, 39 00:02:04,760 --> 00:02:06,520 immunity at this stage of the competition 40 00:02:06,520 --> 00:02:08,480 has never been more crucial. 41 00:02:11,040 --> 00:02:12,920 Because whoever wins today 42 00:02:12,920 --> 00:02:15,040 will be the first member of our top five. 43 00:02:15,040 --> 00:02:17,560 (CHEERING AND APPLAUSE) 44 00:02:21,200 --> 00:02:22,840 Julie, you've won immunity before. 45 00:02:22,840 --> 00:02:25,280 You know, you had a pin this time around as well. 46 00:02:25,280 --> 00:02:29,080 But would this be the biggest win so far, today? 47 00:02:29,080 --> 00:02:30,600 Oh, absolutely. 48 00:02:30,600 --> 00:02:33,400 It's...you know, the next all-in elimination 49 00:02:33,400 --> 00:02:35,600 has only got five people in it. 50 00:02:35,600 --> 00:02:37,840 And I would like to not be one of those. 51 00:02:40,160 --> 00:02:43,480 Sarah, you've won a pin before this season. 52 00:02:43,480 --> 00:02:45,200 One. I've had one. One? 53 00:02:45,200 --> 00:02:47,320 I keep, like, almost getting there. 54 00:02:47,320 --> 00:02:51,400 But, yeah, one...had one opportunity to wear that pin. 55 00:02:51,400 --> 00:02:53,440 So, I would love to win that today. 56 00:02:53,440 --> 00:02:55,080 And Alvin. 57 00:02:56,240 --> 00:02:59,560 Mate, this is a... without being a bit nego, 58 00:02:59,560 --> 00:03:01,600 this is the point where you went home in your season. 59 00:03:01,600 --> 00:03:02,840 Yes. 60 00:03:02,840 --> 00:03:04,760 How good would it be to get one more notch on that belt 61 00:03:04,760 --> 00:03:06,280 and get to top five? 62 00:03:06,280 --> 00:03:07,600 Oh, it would mean so much. 63 00:03:07,600 --> 00:03:09,920 Like, you know, like, it's always been, like, a goal of mine. 64 00:03:09,920 --> 00:03:12,800 I've set little goals and I've reached my next goal. 65 00:03:12,800 --> 00:03:14,400 This has to be the ultimate. 66 00:03:14,400 --> 00:03:16,720 Just desperately need to win. 67 00:03:16,720 --> 00:03:18,600 Hey, keep cooking like you did yesterday 68 00:03:18,600 --> 00:03:20,080 and you're in the box seat. 69 00:03:20,080 --> 00:03:21,480 Thank you. 70 00:03:21,480 --> 00:03:23,400 OK, let's get down to business. 71 00:03:23,400 --> 00:03:26,520 Today, you'll be cooking whatever you like, 72 00:03:26,520 --> 00:03:30,960 and you'll also have 90 minutes to do it. 73 00:03:30,960 --> 00:03:33,120 SARAH: What? Stop. 74 00:03:33,120 --> 00:03:35,160 What's the catch? What is the catch? (LAUGHTER) 75 00:03:35,160 --> 00:03:36,600 You're like, "What?" 76 00:03:36,600 --> 00:03:39,040 Well, if that sounds too good to be true, 77 00:03:39,040 --> 00:03:40,720 it's because it is. 78 00:03:40,720 --> 00:03:42,240 There's a slight issue. 79 00:03:43,400 --> 00:03:46,040 The pantry today is empty. 80 00:03:46,040 --> 00:03:48,160 The cupboards are bare. The shelves are vacant. 81 00:03:49,520 --> 00:03:51,440 We haven't had time to go shopping. 82 00:03:51,440 --> 00:03:53,680 So, today... Oh, my gosh! 83 00:03:53,680 --> 00:03:56,840 We're going shopping. ..the three of you are going to be going to Coles 84 00:03:56,840 --> 00:04:01,480 to buy the ingredients that you want to cook with, yourselves. 85 00:04:01,480 --> 00:04:03,120 Wow. Don't worry. 86 00:04:03,120 --> 00:04:05,480 You won't be paying out of your own pockets 87 00:04:05,480 --> 00:04:09,000 because your currency today is time. 88 00:04:09,000 --> 00:04:11,640 Oh! Oh, my God. 89 00:04:11,640 --> 00:04:13,000 Oh, man. 90 00:04:14,440 --> 00:04:16,440 (LAUGHTER) 91 00:04:16,440 --> 00:04:18,520 Alright, you three, this is how it's going to work. 92 00:04:18,520 --> 00:04:23,560 You'll all start with 90 minutes and the under-bench pantry staples. 93 00:04:23,560 --> 00:04:24,560 Right? 94 00:04:24,560 --> 00:04:28,280 But each ingredient that you purchase from Coles 95 00:04:28,280 --> 00:04:32,160 will take five minutes off of your 90-minute cook time. 96 00:04:32,160 --> 00:04:33,680 Right. OK. JULIE: Oh! 97 00:04:33,680 --> 00:04:36,240 You can cook whatever you like, 98 00:04:36,240 --> 00:04:39,360 but you must purchase all the ingredients you need. 99 00:04:40,360 --> 00:04:43,760 Of course, if you forget something, there's no going back to get it. 100 00:04:43,760 --> 00:04:45,400 So, make sure you're thorough. 101 00:04:47,120 --> 00:04:49,360 If you cook the best dish today, 102 00:04:49,360 --> 00:04:52,680 you will win immunity from Sunday night's elimination 103 00:04:52,680 --> 00:04:54,520 and... 104 00:04:54,520 --> 00:04:56,920 ..the first spot in the top five. 105 00:05:03,320 --> 00:05:05,920 You know the drill. You know the task. 106 00:05:05,920 --> 00:05:07,520 You know the challenge. 107 00:05:08,840 --> 00:05:10,800 Head on out. Go shopping. 108 00:05:10,800 --> 00:05:13,320 Oh, my God! 109 00:05:13,320 --> 00:05:16,040 Are we not running? We're just walking? We're strolling? 110 00:05:17,520 --> 00:05:19,440 Let's go shopping. SARAH: Wow. 111 00:05:19,440 --> 00:05:22,280 Running out of the MasterChef kitchen, into Coles... 112 00:05:22,280 --> 00:05:24,600 Alright. Good luck, guys! ALVIN: Good luck. Have fun. 113 00:05:25,880 --> 00:05:27,400 I'm going this way. 114 00:05:27,400 --> 00:05:31,400 SARAH: ..I'm so excited. It feels like you're a kid in a candy store. 115 00:05:32,960 --> 00:05:34,520 JULIE: For every ingredient we choose, 116 00:05:34,520 --> 00:05:37,960 it costs us five minutes off that 90-minute cooking time. 117 00:05:37,960 --> 00:05:42,160 So, my strategy today is to shop really frugally 118 00:05:42,160 --> 00:05:45,640 and keep as much of that 90 minutes intact as I can. 119 00:05:45,640 --> 00:05:48,920 I know that I can utilise the under-bench staples as well. 120 00:05:48,920 --> 00:05:51,680 I'm a citrus girl, so I love oranges. 121 00:05:51,680 --> 00:05:53,320 So, I want to use oranges. 122 00:05:53,320 --> 00:05:56,960 And I know that orange and ginger is a beautiful flavour combination. 123 00:05:56,960 --> 00:05:59,520 It's nice ginger. Yeah, that is nice ginger. 124 00:06:00,840 --> 00:06:02,600 This is real nice ginger. 125 00:06:05,120 --> 00:06:06,920 There's this pork dish that I have in mind 126 00:06:06,920 --> 00:06:11,600 and it takes...I think there's about six ingredients. 127 00:06:11,600 --> 00:06:13,840 So, that means I have an hour to cook. 128 00:06:13,840 --> 00:06:15,600 Now, I can do a lot of things in an hour, 129 00:06:15,600 --> 00:06:18,880 so it sounds like this is going to be the dish. 130 00:06:18,880 --> 00:06:20,680 Hi. Hi. How can I help you today? 131 00:06:20,680 --> 00:06:23,960 Can I please get 500 grams of the large king prawns? 132 00:06:23,960 --> 00:06:25,120 Yeah, of course. 133 00:06:25,120 --> 00:06:28,640 So, Coles brand prawns are 100% responsibly sourced seafood. 134 00:06:28,640 --> 00:06:31,280 SARAH: Strategy is really important in this competition. 135 00:06:31,280 --> 00:06:36,920 And today I want to make this Maharashtrian prawn dish. 136 00:06:36,920 --> 00:06:39,440 That's perfect. Thank you. Not a problem. Have a good day. 137 00:06:39,440 --> 00:06:41,240 See you. You too. Bye. 138 00:06:41,240 --> 00:06:44,520 I often cook really quick Indian dishes, 139 00:06:44,520 --> 00:06:49,080 but, at the same time, there's a lot of spices that usually go into them. 140 00:06:49,080 --> 00:06:53,800 So, this dish requires about 10 ingredients. 141 00:06:53,800 --> 00:06:56,960 So, I'm definitely cutting into my time today. 142 00:06:56,960 --> 00:06:58,400 Get everything? 143 00:06:58,400 --> 00:07:01,360 ALVIN: What did you get? You got everything but the kitchen sink. 144 00:07:01,360 --> 00:07:03,240 I do not have much time. Yours is a bit light. 145 00:07:03,240 --> 00:07:04,680 Yeah. 146 00:07:04,680 --> 00:07:06,280 (ALL LAUGH) 147 00:07:09,320 --> 00:07:10,880 BILLIE: Hey! ANDY: Here we go. 148 00:07:17,720 --> 00:07:20,040 JOCK: Hello, friends. 149 00:07:20,040 --> 00:07:21,480 Alright. Welcome back. 150 00:07:21,480 --> 00:07:24,280 You've all been shopping. Shopped till you dropped. 151 00:07:24,280 --> 00:07:25,840 Julie, what did you get? 152 00:07:25,840 --> 00:07:27,480 Vanilla. 153 00:07:27,480 --> 00:07:28,880 Brown sugar. 154 00:07:31,000 --> 00:07:34,880 An orange. And some ginger. 155 00:07:34,880 --> 00:07:36,360 (SINGSONG VOICE) Julie's making cake. 156 00:07:36,360 --> 00:07:38,360 Cake time. Yeah, right. 157 00:07:38,360 --> 00:07:39,600 Whoo! Gotcha. 158 00:07:39,600 --> 00:07:40,720 Yes, cake! 159 00:07:40,720 --> 00:07:43,120 So, are you happy with the idea? 160 00:07:43,120 --> 00:07:44,760 You've obviously got a strong one in mind 161 00:07:44,760 --> 00:07:46,720 to do some sort of orange-and-ginger cake. 162 00:07:46,720 --> 00:07:48,280 Yeah, I am happy with the idea, 163 00:07:48,280 --> 00:07:50,840 and I wanted to leave myself as much time as possible. 164 00:07:50,840 --> 00:07:52,840 I just feel like we're getting to a point in the competition 165 00:07:52,840 --> 00:07:55,400 where the cooks are getting shorter and shorter and shorter. 166 00:07:55,400 --> 00:07:59,320 So, I thought this might be my last hurrah for an over-hour cook. 167 00:07:59,320 --> 00:08:01,760 70 minutes, you actually have. 168 00:08:01,760 --> 00:08:03,200 So, yeah, you do have over an hour. 169 00:08:03,200 --> 00:08:05,840 Hopefully plenty of time to execute that cake. Yep. 170 00:08:05,840 --> 00:08:07,840 Sarah? Yes. 171 00:08:07,840 --> 00:08:09,360 Let's have a look. 172 00:08:09,360 --> 00:08:11,560 I reckon you've got more than four in there. 173 00:08:11,560 --> 00:08:13,280 So... 174 00:08:13,280 --> 00:08:16,040 ..I've got prawns. 175 00:08:16,040 --> 00:08:17,280 Prawns. 176 00:08:17,280 --> 00:08:18,720 I've got mustard oil. 177 00:08:19,920 --> 00:08:22,640 I have curry leaves. 178 00:08:22,640 --> 00:08:24,880 I have garlic, 179 00:08:24,880 --> 00:08:26,320 chilli, 180 00:08:26,320 --> 00:08:27,800 turmeric, 181 00:08:27,800 --> 00:08:29,640 cumin... 55. 182 00:08:29,640 --> 00:08:31,120 ..lemon... 183 00:08:31,120 --> 00:08:32,240 50! 184 00:08:32,240 --> 00:08:34,520 ..fenugreek... 45! 185 00:08:34,520 --> 00:08:35,680 Is that everything? 186 00:08:35,680 --> 00:08:38,480 Yeah. Oh, one more thing. I've got buns. 187 00:08:38,480 --> 00:08:40,960 You've got buns to snack on? Buns. 188 00:08:40,960 --> 00:08:43,640 Well, no, it's to dip in. Dip in. 189 00:08:43,640 --> 00:08:45,120 Rightio. Yeah. 190 00:08:45,120 --> 00:08:48,400 So that means with all those goodies on the table you've only got 191 00:08:48,400 --> 00:08:49,640 40 minutes left. 192 00:08:49,640 --> 00:08:51,200 JOCK: God, you went hard. 193 00:08:51,200 --> 00:08:52,280 I know. Wow! 194 00:08:52,280 --> 00:08:54,480 I love shopping. What was the thinking? 195 00:08:54,480 --> 00:08:57,960 Well, you know, I chose prawns, so it doesn't take long to cook. 196 00:08:57,960 --> 00:09:00,880 So I thought, go for it, get everything that I wanted. 197 00:09:00,880 --> 00:09:02,800 So hopefully it's a tasty dish. 198 00:09:02,800 --> 00:09:04,360 Alvin, let's hit it. 199 00:09:04,360 --> 00:09:11,720 I have dark soy, hoisin, star-anise, ginger, fish sauce. 200 00:09:11,720 --> 00:09:13,040 65 minutes. 201 00:09:13,040 --> 00:09:15,000 And I have pork. 202 00:09:15,000 --> 00:09:16,080 60 minutes. 203 00:09:16,080 --> 00:09:19,040 So you've left yourself a full hour to get the job done. 204 00:09:19,040 --> 00:09:20,080 Yeah. 205 00:09:20,080 --> 00:09:22,400 And what? Two, four, six ingredients that you've got to play with. 206 00:09:22,400 --> 00:09:23,880 Yep. Happy with how it went? 207 00:09:23,880 --> 00:09:25,680 Very happy. Clear dish in mind? 208 00:09:25,680 --> 00:09:28,000 Clear dish in mind. What was the strategy going in? 209 00:09:28,000 --> 00:09:29,840 Stick to what I know. 210 00:09:29,840 --> 00:09:31,400 And cooking yummy food 211 00:09:31,400 --> 00:09:34,880 and making use of the under-bench staples as well. 212 00:09:34,880 --> 00:09:36,640 Welcome back, Pork Face. Yeah. 213 00:09:36,640 --> 00:09:39,040 I was never gone. I was never gone. 214 00:09:39,040 --> 00:09:41,480 OK, Julie, of course, you have four ingredients. 215 00:09:41,480 --> 00:09:44,040 That means you have 70 minutes to cook with. 216 00:09:44,040 --> 00:09:45,960 Good luck. 217 00:09:45,960 --> 00:09:47,680 Your time starts now. 218 00:09:47,680 --> 00:09:51,200 (CHEERING) 219 00:09:55,600 --> 00:09:57,720 JULIE: I've spent 20 minutes on ingredients... 220 00:09:57,720 --> 00:09:59,680 (MUMBLES INDISTINCTLY) 221 00:09:59,680 --> 00:10:01,800 ..leaving me 70 minutes to cook with. 222 00:10:01,800 --> 00:10:05,520 So I've decided I'm going to make a beautiful orange upside-down cake 223 00:10:05,520 --> 00:10:07,760 and an orange-and-ginger ice-cream. 224 00:10:07,760 --> 00:10:09,960 It feels like I've got a lot of time to cook, 225 00:10:09,960 --> 00:10:13,840 but there are so many things that have to happen ASAP. 226 00:10:16,760 --> 00:10:18,640 Go, Jules. 227 00:10:18,640 --> 00:10:21,000 So for the first part of this cook, I'm just back and forth 228 00:10:21,000 --> 00:10:24,000 to the equipment bench because I need an ice-cream maker, 229 00:10:24,000 --> 00:10:26,520 I need a mixer, I need a stand mixer. 230 00:10:26,520 --> 00:10:28,440 Oh, my gosh. She's going all out. 231 00:10:28,440 --> 00:10:29,680 I need all these... 232 00:10:29,680 --> 00:10:31,120 ..all these pots and pans. 233 00:10:31,120 --> 00:10:33,320 Go, Jules! 234 00:10:33,320 --> 00:10:38,080 Like, I've done so many steps today, and I don't even have my Fitbit on. 235 00:10:40,640 --> 00:10:42,880 She's got all her equipment. Yeah. 236 00:10:42,880 --> 00:10:44,880 All the toys today. 237 00:10:44,880 --> 00:10:47,320 All the gear and some idea. 238 00:10:47,320 --> 00:10:49,960 What I wanted for myself today was the luxury of time 239 00:10:49,960 --> 00:10:52,160 rather than the luxury of a million ingredients. 240 00:10:52,160 --> 00:10:55,920 So I made my decision quickly, chose my ingredients quickly, 241 00:10:55,920 --> 00:10:56,960 and away I go. 242 00:10:56,960 --> 00:10:59,280 I've got to really motor to get the ice-cream on, 243 00:10:59,280 --> 00:11:02,320 because I know it takes quite a long time to churn and to freeze properly. 244 00:11:02,320 --> 00:11:03,880 So I've got to get that done. 245 00:11:03,880 --> 00:11:06,440 And then I'm going to get to work on a cake. 246 00:11:06,440 --> 00:11:10,400 Cake and ice-cream to me is just memories of the nicest 247 00:11:10,400 --> 00:11:12,760 occasions for my boys' childhood. 248 00:11:12,760 --> 00:11:16,360 You know, you don't make a cake just for Wednesday night's dinner. 249 00:11:16,360 --> 00:11:19,480 So it's just...it's a happy thing to serve a cake. 250 00:11:19,480 --> 00:11:21,880 And ice-cream is a celebratory thing, you know? 251 00:11:21,880 --> 00:11:25,280 So today I just want to bring the essence of that. 252 00:11:25,280 --> 00:11:27,240 That simple happiness. 253 00:11:28,320 --> 00:11:30,080 BILLIE: How many oranges does one woman need? 254 00:11:30,080 --> 00:11:32,320 JOCK: Holy mackerel. 255 00:11:32,320 --> 00:11:35,360 That's...so many oranges. 256 00:11:35,360 --> 00:11:38,520 Oh, there's more oranges! Whoa! Jeez! 257 00:11:39,520 --> 00:11:42,720 So the oranges are going to be in everything today. 258 00:11:42,720 --> 00:11:45,520 I've zested a whole lot of them to go into the cake batter. 259 00:11:45,520 --> 00:11:47,600 So it'll have a beautiful orange flavour. 260 00:11:47,600 --> 00:11:50,800 And then I also slice them 261 00:11:50,800 --> 00:11:52,840 so that they go at the bottom of the cake tin. 262 00:11:52,840 --> 00:11:54,320 And when you turn it upside down, 263 00:11:54,320 --> 00:11:57,040 they make a beautiful pattern on top of the cake. 264 00:11:57,040 --> 00:11:58,520 DANIEL: Hey, Julie? 265 00:11:58,520 --> 00:12:01,280 Orange you glad you're cooking for immunity? 266 00:12:01,280 --> 00:12:02,640 (LAUGHS) 267 00:12:04,080 --> 00:12:07,200 I'll pay that, Dan. I'll pay good money for that one. 268 00:12:09,280 --> 00:12:11,120 So you've got, what, 60 minutes? 269 00:12:11,120 --> 00:12:12,320 I've got 60 minutes, yeah. Yeah. 270 00:12:12,320 --> 00:12:14,800 Alright, Alvin, you've got 60 minutes, my friend. 271 00:12:14,800 --> 00:12:17,840 And your time starts...now! 272 00:12:17,840 --> 00:12:20,160 (CHEERING) 273 00:12:22,160 --> 00:12:23,680 For today's immunity challenge, 274 00:12:23,680 --> 00:12:25,600 I think I struck the balance pretty well 275 00:12:25,600 --> 00:12:27,280 because I got enough ingredients 276 00:12:27,280 --> 00:12:28,880 and I've got still 60 minutes to cook. 277 00:12:30,720 --> 00:12:34,440 I'm making a sticky pork spare ribs with ginger, 278 00:12:34,440 --> 00:12:36,080 and I'm making them with steamed buns. 279 00:12:36,080 --> 00:12:37,880 Pork Face is back. 280 00:12:37,880 --> 00:12:41,160 My entire family calls me Pork Face. 281 00:12:41,160 --> 00:12:44,320 I'm cooking this dish because it's a dish I'm familiar with. 282 00:12:44,320 --> 00:12:46,800 It's pork and I'm Pork Face. 283 00:12:46,800 --> 00:12:48,760 And I want to impress the judges. 284 00:12:48,760 --> 00:12:51,760 And I know this dish back to front. It's delicious. 285 00:12:51,760 --> 00:12:55,400 It always wins, you know, a lot of my guests over. 286 00:12:55,400 --> 00:12:59,640 So I'm thinking this dish is going to win them over as well. 287 00:13:01,160 --> 00:13:04,520 First thing I need to do is to cut the pork spare ribs 288 00:13:04,520 --> 00:13:07,160 into bite-sized pieces and basically blanch them. 289 00:13:07,160 --> 00:13:09,840 And then from that I start making the sauce. 290 00:13:09,840 --> 00:13:14,200 It's literally just a combination of hoisin sauce, dark soy sauce, 291 00:13:14,200 --> 00:13:17,280 star-anise, a bit of fish sauce 292 00:13:17,280 --> 00:13:20,160 and a little bit of water to sort of dilute that. 293 00:13:20,160 --> 00:13:23,240 And that needs to simmer for at least 40 minutes. 294 00:13:23,240 --> 00:13:24,920 Come on, Alvin! 295 00:13:24,920 --> 00:13:27,160 I'm up against Sarah and Julie. 296 00:13:27,160 --> 00:13:30,080 And, look, Sarah loves her curries, 297 00:13:30,080 --> 00:13:32,120 really good at sort of creating flavours. 298 00:13:32,120 --> 00:13:34,240 And Julie's a very smart cook. 299 00:13:34,240 --> 00:13:36,640 And so, you know, I just have to beat them. 300 00:13:36,640 --> 00:13:38,280 I just have to beat them, you know. 301 00:13:38,280 --> 00:13:41,200 Like, we're coming to this pointy end of the competition. 302 00:13:41,200 --> 00:13:44,600 A win would be so good for my confidence today 303 00:13:44,600 --> 00:13:46,880 because it's another little goal ticked. 304 00:13:46,880 --> 00:13:48,360 Yum, Alvin. 305 00:13:48,360 --> 00:13:50,000 Alright, Sarah, you're not doing anything. 306 00:13:50,000 --> 00:13:51,240 Give us a time call. 307 00:13:51,240 --> 00:13:52,720 45 minutes to go! 308 00:13:52,720 --> 00:13:54,840 (CHEERING) 309 00:13:58,800 --> 00:14:02,040 I put the anglaise into the churner, 310 00:14:02,040 --> 00:14:05,240 which took me a lot longer than I expected... 311 00:14:06,400 --> 00:14:10,880 ..and now I have to frantically move on to the cake batter. 312 00:14:10,880 --> 00:14:13,920 I've only got seven minutes to get it into the oven, 313 00:14:13,920 --> 00:14:15,640 otherwise it's not going to cook in time. 314 00:14:15,640 --> 00:14:17,400 I am excited. 315 00:14:17,400 --> 00:14:19,000 I hope you like it. I hope you do. 316 00:14:20,200 --> 00:14:21,600 How big is it, Jules? 317 00:14:22,720 --> 00:14:23,720 Sorry? 318 00:14:23,720 --> 00:14:25,480 Well, that's the tin over there, I'm thinking. 319 00:14:25,480 --> 00:14:26,840 Yeah, it's the round one. The round one. 320 00:14:26,840 --> 00:14:28,440 How high is it? Oh, my God. 321 00:14:28,440 --> 00:14:30,040 And how long does that take to bake? 322 00:14:31,680 --> 00:14:34,800 Jock's asking me how it's going to cook in time. 323 00:14:34,800 --> 00:14:36,400 You've got so much to do. 324 00:14:36,400 --> 00:14:37,640 I know. 325 00:14:37,640 --> 00:14:41,840 I can hear Jock sort of panicked about the situation. 326 00:14:43,560 --> 00:14:45,160 I'm not worried at all. 327 00:14:56,840 --> 00:14:59,720 Oh, my God. How long does that take to bake? 328 00:14:59,720 --> 00:15:02,280 JULIE: Jock's asking me how my cake's gonna cook in time. 329 00:15:02,280 --> 00:15:04,240 This is the cake batter? Cake takes 35. 330 00:15:04,240 --> 00:15:06,160 Takes 35. So I've gotta get this in real fast. 331 00:15:06,160 --> 00:15:07,160 Yeah. 332 00:15:08,320 --> 00:15:09,440 How high is it? 333 00:15:09,440 --> 00:15:11,400 It's only about, the cake's only about that high. 334 00:15:11,400 --> 00:15:14,960 It's not a high cake, it's just a thin cake. 335 00:15:14,960 --> 00:15:18,480 You've got so much to do. I know. I'm not worried. 336 00:15:18,480 --> 00:15:22,960 And I'm thinking "Don't worry, Jock, I do know this recipe off by heart." 337 00:15:24,280 --> 00:15:26,760 I'm pretty sure I'm gonna pull this off. 338 00:15:26,760 --> 00:15:29,480 Just have a little bit of faith in myself. 339 00:15:29,480 --> 00:15:31,440 Sarah, the time has come. 340 00:15:31,440 --> 00:15:34,160 You've got all those ingredients and your time starts now. 341 00:15:38,960 --> 00:15:43,280 I hit the bench and I am so in the zone right now. 342 00:15:43,280 --> 00:15:47,400 I'm feeling like I have the preparation done in my mind. 343 00:15:47,400 --> 00:15:49,680 I just need to execute it now. 344 00:15:49,680 --> 00:15:52,000 It's very organised here. Yeah, yeah. 345 00:15:52,000 --> 00:15:56,960 I've got 40 minutes to cook and I am making a Maharashtrian prawn curry. 346 00:15:56,960 --> 00:15:58,920 I think I can do it within this time and, 347 00:15:58,920 --> 00:16:02,640 and do a really jam-packed, full of flavour dish. 348 00:16:02,640 --> 00:16:03,840 Yum. 349 00:16:05,200 --> 00:16:08,560 So I'm going to start with the base of my gravy. 350 00:16:08,560 --> 00:16:11,240 So lots of garlic, curry leaves 351 00:16:11,240 --> 00:16:14,400 and get all my spices and flavourings in there. 352 00:16:14,400 --> 00:16:17,360 It's all in one pot actually, so it's pretty simple. 353 00:16:17,360 --> 00:16:18,840 A lot of chopping garlic. 354 00:16:18,840 --> 00:16:24,960 I learned this dish from a family in Mumbai and I just remember 355 00:16:24,960 --> 00:16:28,160 the viscosity of the curry and the flavour. 356 00:16:28,160 --> 00:16:31,200 It's just something that I find so incredibly more-ish 357 00:16:31,200 --> 00:16:34,080 and I really wanted to showcase really unique dishes 358 00:16:34,080 --> 00:16:37,560 that I'd learned across my travels in India. 359 00:16:37,560 --> 00:16:41,800 So this is one of those ones where I'm hoping that they get it 360 00:16:41,800 --> 00:16:44,200 and understand it and they like it. 361 00:16:45,320 --> 00:16:48,200 Ooh, smells nice back there. 362 00:16:48,200 --> 00:16:51,720 That's Sarah. She always smells nice. 363 00:16:51,720 --> 00:16:53,520 You smell nice too, Alvin. Don't feel left out. 364 00:16:53,520 --> 00:16:55,000 Oh, thanks, Jules. 365 00:16:58,840 --> 00:17:01,200 I've got the oranges layered on top of the caramel. 366 00:17:01,200 --> 00:17:03,520 I finely julienne some of the ginger 367 00:17:03,520 --> 00:17:06,880 and sprinkle that around as well so I get fresh ginger flavour in there. 368 00:17:06,880 --> 00:17:08,120 Cake batter goes on top. 369 00:17:09,160 --> 00:17:11,200 Nice work, Jules. On ya, Julie. 370 00:17:11,200 --> 00:17:13,480 Yeah, there's a lot in there. 371 00:17:13,480 --> 00:17:14,680 Get it in, Jules. 372 00:17:14,680 --> 00:17:17,720 Well done, Julie, yeah! 373 00:17:17,720 --> 00:17:20,440 And the cake's in the oven. Thank goodness. 374 00:17:20,440 --> 00:17:22,880 The pork is coming along really well. 375 00:17:22,880 --> 00:17:24,720 It needs to simmer now for a good 40 minutes. 376 00:17:24,720 --> 00:17:26,200 I can concentrate on everything else. 377 00:17:26,200 --> 00:17:27,640 Yes! I'm into that. 378 00:17:27,640 --> 00:17:28,680 This is so good. 379 00:17:28,680 --> 00:17:30,040 Yeah. I'm so happy. 380 00:17:30,040 --> 00:17:32,520 Pork Face is making me pork with buns. 381 00:17:32,520 --> 00:17:34,040 With buns. With buns. 382 00:17:34,040 --> 00:17:36,160 How many are we getting each? Yes. 383 00:17:36,160 --> 00:17:37,920 That doesn't look like a lot of pork in there. 384 00:17:37,920 --> 00:17:38,920 I know, it doesn't. 385 00:17:38,920 --> 00:17:40,640 It's, like, like... Like, just... 386 00:17:40,640 --> 00:17:43,560 I'm just asking, because... You'll get what you're given. 387 00:17:43,560 --> 00:17:45,200 Huh? 388 00:17:45,200 --> 00:17:47,080 You'll get what you're given, as my mum used to tell me. 389 00:17:47,080 --> 00:17:49,800 You can't be called Pork Face and then, like, stiff us 390 00:17:49,800 --> 00:17:51,040 with a tiny, little bit of pork. 391 00:17:51,040 --> 00:17:52,400 I won't stiff you with a tiny bit of pork. 392 00:17:52,400 --> 00:17:54,840 OK, I'm done. Thank you. I need to keep on going. 393 00:17:54,840 --> 00:17:55,960 Um... I'm done. 394 00:17:55,960 --> 00:17:56,960 Alvin? Yes. 395 00:17:56,960 --> 00:17:58,680 Alvin. I've got good news. (SHARPLY) What? 396 00:17:58,680 --> 00:18:00,920 You nail the dish, you're well up for a chance for immunity. 397 00:18:00,920 --> 00:18:03,040 So just nail the dish. That'll be fine. 398 00:18:03,040 --> 00:18:05,040 Good luck. Good luck, mate. 399 00:18:05,040 --> 00:18:06,840 See ya. 400 00:18:06,840 --> 00:18:09,040 The next thing I do is the steamed buns. 401 00:18:09,040 --> 00:18:11,640 Traditionally, this dish goes with rice. 402 00:18:11,640 --> 00:18:16,040 I didn't want to spend that extra five minutes on rice, so I thought, 403 00:18:16,040 --> 00:18:18,560 "Oh, I'm going to be clever and use the under-bench staple 404 00:18:18,560 --> 00:18:20,440 "and use buns, because they work just as well." 405 00:18:20,440 --> 00:18:23,560 So to do the steamed buns, it's a really easy recipe 406 00:18:23,560 --> 00:18:27,680 of self-raising flour, eggs, milk and a little bit of salt 407 00:18:27,680 --> 00:18:29,120 and butter as well. 408 00:18:29,120 --> 00:18:32,320 I think when you say steamed buns, it comes with a lot of expectations 409 00:18:32,320 --> 00:18:34,560 that it needs to be that pillowy soft buns, 410 00:18:34,560 --> 00:18:37,120 but it's not supposed to be fluffy and light, 411 00:18:37,120 --> 00:18:39,400 it's sort of like you're supposed to use that to sort of eat 412 00:18:39,400 --> 00:18:40,920 it with the sauce and everything else. 413 00:18:40,920 --> 00:18:42,800 I don't have yeast today 414 00:18:42,800 --> 00:18:45,680 and the traditional bun takes a lot of time to rest 415 00:18:45,680 --> 00:18:47,040 and I don't have time. 416 00:18:47,040 --> 00:18:48,760 So I'm sticking to my guns, 417 00:18:48,760 --> 00:18:52,480 I'm sticking to my buns and I'm sticking to my puns. 418 00:18:52,480 --> 00:18:54,840 Everyone's been shopping and now everyone's cooking. 419 00:18:54,840 --> 00:18:56,560 You got 30 minutes to go. Come on. 420 00:19:06,800 --> 00:19:10,520 Now it's kind of just a waiting game. I've gotta wait for the cake to cook, 421 00:19:10,520 --> 00:19:13,080 I've gotta wait for the ice-cream to churn enough 422 00:19:13,080 --> 00:19:16,000 for me to get it out of the churner and put it into the freezer. 423 00:19:18,160 --> 00:19:20,320 BILLIE: Honestly, can you relax now? DANIEL: Have a breather. 424 00:19:20,320 --> 00:19:21,960 Can you just sit there and wait now? 425 00:19:21,960 --> 00:19:23,440 I think so. 426 00:19:23,440 --> 00:19:26,880 I'll go take a leisurely look at some cake stands and ice-cream bowls. 427 00:19:26,880 --> 00:19:29,560 Great. I'm winging it now, Billie. 428 00:19:29,560 --> 00:19:32,280 You're winging it. I love it. I love a Jules winging it. 429 00:19:32,280 --> 00:19:34,920 This is so weird, like, just... Standing around. 430 00:19:34,920 --> 00:19:36,640 Oh, it's nice, though. Enjoy it. 431 00:19:36,640 --> 00:19:39,360 I am. I kind of am. A bit weird. It's good. You're having a yarn. 432 00:19:39,360 --> 00:19:41,040 I feel like I should run back and forth 433 00:19:41,040 --> 00:19:42,800 to the equipment shelf a few times, just for fun. 434 00:19:42,800 --> 00:19:45,440 Star jumps and push-ups or something. 435 00:19:45,440 --> 00:19:47,520 Also not my speed, Danny. 436 00:19:47,520 --> 00:19:49,840 ALVIN: Are you done, Julie Goodwin? No, I'm waiting, I'm waiting. 437 00:19:49,840 --> 00:19:51,480 All the tension happens a bit later, Alvin. 438 00:19:51,480 --> 00:19:52,720 OK, got it. 439 00:19:52,720 --> 00:19:54,280 In about 10 minutes' time there'll be... 440 00:19:54,280 --> 00:19:56,600 OK, I'll check in then. ..heightened tension, right? 441 00:19:59,400 --> 00:20:03,040 My ingredients are simmering away in the oil, and it's smelling 442 00:20:03,040 --> 00:20:04,480 beautiful and fragrant. 443 00:20:04,480 --> 00:20:06,880 And it's time to add in my ground spices. 444 00:20:10,040 --> 00:20:12,800 I'm in a pretty good place at the moment. 445 00:20:12,800 --> 00:20:17,480 Sarah wasting no time in generating a maximal amount of aroma 446 00:20:17,480 --> 00:20:19,720 in that pan already. It's incredible. 447 00:20:19,720 --> 00:20:21,320 Prawns, very smart. 448 00:20:21,320 --> 00:20:24,040 I think that you could have gone two ways today, like Julie, 449 00:20:24,040 --> 00:20:25,960 less ingredients, more time... Yep. 450 00:20:25,960 --> 00:20:29,840 ..or more ingredients, more flavour, way less time. 451 00:20:29,840 --> 00:20:32,680 How are you going with the 30 minutes you have left? 452 00:20:32,680 --> 00:20:37,400 So I just need to get my prawns peeled now and ready to go. 453 00:20:37,400 --> 00:20:41,520 So I just want that to simmer away and, you know, get the flavours 454 00:20:41,520 --> 00:20:44,400 all melding together and just finish it off 455 00:20:44,400 --> 00:20:45,640 and balance the flavours. 456 00:20:45,640 --> 00:20:48,560 Make sure it's got enough hit of spice and the citrus 457 00:20:48,560 --> 00:20:50,200 and everything kind of going on. 458 00:20:50,200 --> 00:20:52,440 So how are you envisaging us to eat this? 459 00:20:52,440 --> 00:20:55,960 It's basically a prawn curry and bread to dip it in. 460 00:20:55,960 --> 00:20:58,440 So, it's a really liquidy kind of curry. 461 00:20:58,440 --> 00:21:00,320 And you want to eat the prawns... Yeah. 462 00:21:00,320 --> 00:21:01,960 ..and then grab your bun and dunk it in the sauce. 463 00:21:01,960 --> 00:21:04,120 Hopefully you love it that much that you want to do that. But... 464 00:21:05,280 --> 00:21:09,520 As I'm talking to Mel, I notice in the corner of my eye, 465 00:21:09,520 --> 00:21:11,760 there's smoke coming from my pan. 466 00:21:12,920 --> 00:21:17,000 Um, does it feel like someone's burning, actually? 467 00:21:17,000 --> 00:21:20,160 Here we go. I think so, yeah. 468 00:21:20,160 --> 00:21:21,960 Alright, good luck. Thank you. 469 00:21:26,360 --> 00:21:29,920 Oh, my God. I completely burnt my curry. 470 00:21:51,600 --> 00:21:54,960 Oh, my God. I completely burnt my curry. 471 00:22:00,200 --> 00:22:02,600 Oh, my gosh. It's so devastating. 472 00:22:03,800 --> 00:22:08,640 I honestly can't think of a time in my life when I burnt a curry. 473 00:22:10,520 --> 00:22:14,280 Now I only have 25 minutes to go. 474 00:22:14,280 --> 00:22:17,320 Thank God I have enough of everything. 475 00:22:18,840 --> 00:22:20,840 It's like Groundhog Day. 476 00:22:20,840 --> 00:22:22,400 (LAUGHS) 477 00:22:23,800 --> 00:22:25,400 You'll be able to make this curry now. 478 00:22:25,400 --> 00:22:28,520 You've seen me...seen me make it a couple of times. 479 00:22:28,520 --> 00:22:29,960 (LAUGHS) 480 00:22:33,000 --> 00:22:35,440 I know that in this kitchen, 481 00:22:35,440 --> 00:22:38,600 the most important thing to do is stay calm and composed. 482 00:22:38,600 --> 00:22:41,040 The moment you start to feel flustered, 483 00:22:41,040 --> 00:22:44,120 everything continues to just go downhill from there. 484 00:22:44,120 --> 00:22:46,480 So I'm feeling OK. 485 00:22:48,320 --> 00:22:50,080 I know I can do this in the time, 486 00:22:50,080 --> 00:22:54,200 but I just need to really stay focused and get it done. 487 00:22:54,200 --> 00:22:55,840 I think we realised when the ingredients came out 488 00:22:55,840 --> 00:22:57,640 that everyone was playing to their strengths, right? 489 00:22:57,640 --> 00:22:59,480 Totally. And I think that that is paying off. 490 00:22:59,480 --> 00:23:01,920 It looks like we're going to have a solid tasting on our hands. 491 00:23:01,920 --> 00:23:06,040 Julie's just hawking the ice-cream machine as we speak. 492 00:23:06,040 --> 00:23:08,920 Alvin, it's great. All good news. Whatever. 493 00:23:08,920 --> 00:23:12,600 I just like... From a distance, these buns...I don't know. 494 00:23:12,600 --> 00:23:14,480 That dough doesn't look great to me. 495 00:23:14,480 --> 00:23:18,920 I was very interested, because no yeast, no rice flour. 496 00:23:18,920 --> 00:23:23,200 So really he's only got self-raising flour, water, sugar to play with. 497 00:23:23,200 --> 00:23:24,640 I can't wait to taste the pork, though, 498 00:23:24,640 --> 00:23:26,480 because he's really put all his efforts into there. 499 00:23:26,480 --> 00:23:29,360 The glaze that he was making looked banging. 500 00:23:29,360 --> 00:23:32,880 And then in the back row, Sarah, I smelled some burnt curry. 501 00:23:32,880 --> 00:23:34,320 There is a whole pot of it. 502 00:23:34,320 --> 00:23:35,640 She had to start again. 503 00:23:35,640 --> 00:23:37,480 But I think it's one of those really quick curries. 504 00:23:37,480 --> 00:23:39,560 I think we're going to taste some pretty good food today. 505 00:23:39,560 --> 00:23:41,120 I'm very, very excited. 506 00:23:41,120 --> 00:23:43,840 And, I mean, I think the incentive of being the first into the top five 507 00:23:43,840 --> 00:23:45,400 has really given them something to aim for, 508 00:23:45,400 --> 00:23:47,080 something that they're very excited about. 509 00:23:47,080 --> 00:23:50,840 And they all know that a happy cook makes great food. 510 00:23:53,560 --> 00:23:55,960 ALVIN: Pork is going well, buns are steaming, 511 00:23:55,960 --> 00:23:58,120 just frying off some ginger. 512 00:23:58,120 --> 00:23:59,720 I'm hoping to get a bit of ginger oil 513 00:23:59,720 --> 00:24:01,520 sort of drizzled through that as well. 514 00:24:01,520 --> 00:24:03,840 A pickled ginger is coming along. 515 00:24:03,840 --> 00:24:07,200 I just need to start tinkering with the flavours now. 516 00:24:07,200 --> 00:24:09,200 Alvin? Hey, Mel. 517 00:24:09,200 --> 00:24:12,080 No question - you really, really want immunity. 518 00:24:12,080 --> 00:24:14,080 No question. You've been so close before. 519 00:24:14,080 --> 00:24:16,800 And I think it's really smart that you chose ingredients 520 00:24:16,800 --> 00:24:19,080 that you are amazing with. 521 00:24:19,080 --> 00:24:21,240 Ginger, pork, hoisin, dark soy. 522 00:24:21,240 --> 00:24:22,280 Pretty much. Perfect. 523 00:24:22,280 --> 00:24:23,400 Yeah. I have a question. 524 00:24:23,400 --> 00:24:25,760 Like, I know you can do pork, I know you can do flavour. 525 00:24:25,760 --> 00:24:27,760 Yeah. Talk to me about the pastry. 526 00:24:27,760 --> 00:24:30,080 Texture wise, what are we hoping for? 527 00:24:30,080 --> 00:24:31,720 It should be light and pillowy. 528 00:24:31,720 --> 00:24:35,160 OK. Would you say fluffy? Not quite fluffy? 529 00:24:35,160 --> 00:24:36,280 Not quite fluffy. No. 530 00:24:36,280 --> 00:24:37,560 Because I don't want it to be fluffy. 531 00:24:37,560 --> 00:24:40,280 Because I want it to be enough to sort of mop up the sauce. 532 00:24:40,280 --> 00:24:41,800 Alright. Then it's your job to sell it. 533 00:24:41,800 --> 00:24:42,840 Yeah. OK. 534 00:24:42,840 --> 00:24:44,160 Good luck. Thanks, Mel. 535 00:24:49,520 --> 00:24:52,400 I am Pork Face. I want them to love my pork. 536 00:24:52,400 --> 00:24:54,960 And now I want them to love my buns. 537 00:24:54,960 --> 00:24:57,080 (SIGHS) 538 00:24:57,080 --> 00:24:59,360 If I win immunity today, 539 00:24:59,360 --> 00:25:01,640 I think I'm going to streak around. 540 00:25:01,640 --> 00:25:03,720 I'm going to...I'm going to streak around the judges. 541 00:25:03,720 --> 00:25:05,560 I'm going to take my shirt... my top off, 542 00:25:05,560 --> 00:25:07,280 and I'm literally going to run around the judges. 543 00:25:07,280 --> 00:25:09,480 I'm not kidding. I'm not kidding. 544 00:25:09,480 --> 00:25:11,160 This could possibly make... 545 00:25:11,160 --> 00:25:12,840 ..means I won't win immunity 546 00:25:12,840 --> 00:25:15,240 because you don't want to see what's underneath. 547 00:25:15,240 --> 00:25:16,960 15 minutes to go! 548 00:25:24,080 --> 00:25:26,000 JULIE: I'm really happy with the ice-cream. 549 00:25:26,000 --> 00:25:27,120 Go, Jules. 550 00:25:27,120 --> 00:25:29,600 So that goes in the freezer. 551 00:25:29,600 --> 00:25:31,040 You're right. You've got it. 552 00:25:31,040 --> 00:25:32,240 Keep going. Keep going. 553 00:25:35,760 --> 00:25:38,680 And I'm looking at the cake, and it's not cooking. 554 00:25:42,600 --> 00:25:46,120 It's bigger than it should be. 555 00:25:47,320 --> 00:25:49,040 (MUTTERS INDISTINCTLY) 556 00:25:49,040 --> 00:25:52,560 I don't know if the tin was smaller than I'm used to. 557 00:25:52,560 --> 00:25:55,720 I don't know why this hasn't cooked. 558 00:25:55,720 --> 00:25:57,480 It's still a bit jiggly? Oh, yeah. 559 00:25:57,480 --> 00:25:58,920 It's not cooked yet. 560 00:26:00,040 --> 00:26:01,040 It's got to get in at five. 561 00:26:01,040 --> 00:26:02,640 When I normally make this cake, 562 00:26:02,640 --> 00:26:05,400 the cake is only a few centimetres high. 563 00:26:05,400 --> 00:26:09,040 This cake has risen quite a lot. 564 00:26:09,040 --> 00:26:11,880 I think there's more batter in there than there should be 565 00:26:11,880 --> 00:26:13,240 for the size of the tin. 566 00:26:13,240 --> 00:26:15,560 I'm just going to put a bit of foil over it. 567 00:26:18,560 --> 00:26:19,840 I think... 568 00:26:19,840 --> 00:26:23,440 I think it'll be down to the last couple of minutes, 569 00:26:23,440 --> 00:26:26,120 but I think it's going to make it. 570 00:26:28,720 --> 00:26:29,960 I just want it to work out, mate. 571 00:26:29,960 --> 00:26:32,600 That's all I want. I just want it to work out. 572 00:26:32,600 --> 00:26:34,120 I'm praying for you, Julie. 573 00:26:39,960 --> 00:26:41,720 SARAH: My curry is cooking away. 574 00:26:41,720 --> 00:26:44,320 Now I just need to finish balancing. 575 00:26:44,320 --> 00:26:46,520 I don't want to be leaving that to the last minute 576 00:26:46,520 --> 00:26:49,480 because you just won't get that depth of flavour. 577 00:26:49,480 --> 00:26:51,480 And then cook my prawns. 578 00:26:51,480 --> 00:26:53,360 How are you going, Sarah? 579 00:26:53,360 --> 00:26:54,840 What happened here? 580 00:26:56,960 --> 00:26:59,040 It well and truly went, didn't it? 581 00:26:59,040 --> 00:27:01,920 And I saw it was burning and I just put it aside. 582 00:27:01,920 --> 00:27:03,840 Don't taste it! What are you doing? 583 00:27:03,840 --> 00:27:05,840 No, no, no, I have to balance it. 584 00:27:05,840 --> 00:27:07,040 Alright. Alright. 585 00:27:07,040 --> 00:27:08,800 Not allowed to taste anything. 586 00:27:08,800 --> 00:27:12,720 Can I try some of these delicious bread buns at least? 587 00:27:12,720 --> 00:27:14,600 This base was really quick. 588 00:27:14,600 --> 00:27:16,800 Yeah, so, it is very quick to cook. 589 00:27:16,800 --> 00:27:18,680 I'm just going to finish it off now. 590 00:27:18,680 --> 00:27:19,920 OK. 591 00:27:19,920 --> 00:27:21,360 It's getting there. 592 00:27:21,360 --> 00:27:22,600 So you kind of like... 593 00:27:22,600 --> 00:27:26,520 Is it, like, hot fry on the prawns or is it a confit? More slow? 594 00:27:26,520 --> 00:27:28,120 No, it's just a slow...like a medium. 595 00:27:28,120 --> 00:27:30,520 It's not, like, a really hot fry. Yeah. 596 00:27:30,520 --> 00:27:33,600 So I'm just going to finish in there, cook it and serve it. 597 00:27:33,600 --> 00:27:35,840 So we're almost there. 598 00:27:35,840 --> 00:27:38,400 Are you gonna stand here and distract me for the last minute? 599 00:27:38,400 --> 00:27:40,440 OK, we're going to leave you to it. (LAUGHS) Leave me alone! 600 00:27:40,440 --> 00:27:41,640 She's freaking out. 601 00:27:43,240 --> 00:27:47,120 The huge pressure point of this dish is the cooking of the prawns. 602 00:27:49,440 --> 00:27:51,680 I want to make sure that they're cooked perfectly. 603 00:27:51,680 --> 00:27:56,160 I just want them at that point where they're no longer translucent 604 00:27:56,160 --> 00:27:59,960 and they've still got that beautiful bounce and not rubbery at all. 605 00:28:02,480 --> 00:28:05,240 ALVIN: I test the buns, and I test it with a piece of pork 606 00:28:05,240 --> 00:28:07,080 and then I test it with some pickled ginger. 607 00:28:09,720 --> 00:28:12,240 A small doubt sort of creeps into my mind. 608 00:28:12,240 --> 00:28:15,200 And that is, like, would this dish be better 609 00:28:15,200 --> 00:28:17,280 with rice rather than the buns? 610 00:28:17,280 --> 00:28:20,600 You know, should I have spent that extra five minutes 611 00:28:20,600 --> 00:28:22,680 and buy a packet of rice? 612 00:28:22,680 --> 00:28:23,920 I'm not sure now. 613 00:28:23,920 --> 00:28:25,640 Five minutes to go, guys! 614 00:28:32,280 --> 00:28:33,520 Oh, God! 615 00:28:37,960 --> 00:28:39,360 Oh, jeez. 616 00:28:41,040 --> 00:28:42,360 I get my cake out of the oven 617 00:28:42,360 --> 00:28:47,960 and as I look at it, I start to think I'm having a situation here. 618 00:28:47,960 --> 00:28:49,960 Oh... 619 00:28:49,960 --> 00:28:51,440 Still no? Nah! (LAUGHS) 620 00:28:51,440 --> 00:28:52,960 Nah. 621 00:28:52,960 --> 00:28:54,280 It's going up the top. 622 00:28:54,280 --> 00:28:58,200 I have made a real rookie error today. 623 00:29:00,520 --> 00:29:02,440 I don't think it's going to cook. 624 00:29:06,520 --> 00:29:09,240 (LAUGHS) I don't think it's going to cook. 625 00:29:09,240 --> 00:29:10,840 (INHALES) 626 00:29:21,040 --> 00:29:22,120 Oh, God. 627 00:29:23,480 --> 00:29:25,000 Come on, Julie. You can do it. Come on, Jules. 628 00:29:25,000 --> 00:29:26,520 Gotta leave it in there. 629 00:29:26,520 --> 00:29:27,920 You don't reckon it'll cook in time? 630 00:29:27,920 --> 00:29:29,400 No. How squishy is it? 631 00:29:29,400 --> 00:29:30,480 It's pretty squishy. 632 00:29:30,480 --> 00:29:32,120 I've promised cake and ice-cream. 633 00:29:32,120 --> 00:29:36,280 I can't give nothing and I can't give raw cake. 634 00:29:36,280 --> 00:29:39,440 So how do I go about bringing the judges cake and ice-cream? 635 00:29:41,880 --> 00:29:43,960 Julie. You're gonna have to decide now, hey? 636 00:29:43,960 --> 00:29:44,960 Yeah. 637 00:29:54,520 --> 00:29:55,920 Nup. She raw. 638 00:29:59,000 --> 00:30:01,040 I've got two choices here today. 639 00:30:01,040 --> 00:30:04,240 I can serve nothing because my whole cake didn't work out... 640 00:30:07,480 --> 00:30:10,160 ..or I can take the parts of that cake that are cooked 641 00:30:10,160 --> 00:30:14,480 and cooked properly and serve it as a one-dish dessert. 642 00:30:14,480 --> 00:30:16,560 This side's good. Yeah. 643 00:30:16,560 --> 00:30:19,840 Just slice a few edge pieces off. Yeah. 644 00:30:24,000 --> 00:30:25,880 This side's good. 645 00:30:25,880 --> 00:30:27,960 She's gonna give us half a cake? She's gonna give us a slice. 646 00:30:27,960 --> 00:30:29,160 Half a cake. Yeah, a slice. 647 00:30:29,160 --> 00:30:30,160 Looks like it. 648 00:30:32,440 --> 00:30:33,720 Here we go. 649 00:30:33,720 --> 00:30:35,520 Come on, Julie. You've got it. You've got this. 650 00:30:35,520 --> 00:30:36,520 Let's go. 651 00:30:41,320 --> 00:30:43,080 Oh, yum! 652 00:30:44,360 --> 00:30:46,080 It's so beautiful. 653 00:30:46,080 --> 00:30:49,120 I didn't come here to give up. 654 00:30:49,120 --> 00:30:51,120 I didn't come here to give up on a dish. 655 00:30:51,120 --> 00:30:53,760 I didn't come here to give up on the competition. 656 00:30:53,760 --> 00:30:56,040 So I'm going to put a dish up today. 657 00:30:56,040 --> 00:30:58,360 And actually, there is enough cake here. 658 00:30:58,360 --> 00:31:00,400 There's a whole ring around the outside, 659 00:31:00,400 --> 00:31:02,600 of cake that is beautifully cooked, 660 00:31:02,600 --> 00:31:05,040 that has all the characteristics that I wanted. 661 00:31:05,040 --> 00:31:07,080 And so those are the bits that I'm going to serve. 662 00:31:08,080 --> 00:31:09,640 Come on, Jules. You've got this, Jules. 663 00:31:09,640 --> 00:31:12,560 Come on, Julie. You're right, mate, let's go. 664 00:31:12,560 --> 00:31:15,640 Sorry, Jules, but I got to do it. One minute to go! 665 00:31:19,640 --> 00:31:24,160 I'm plating up. I'm putting the pork and the sticky sauce on a bowl, 666 00:31:24,160 --> 00:31:26,040 and it looks nice and luscious. 667 00:31:26,040 --> 00:31:29,480 I put a nice pile of fried ginger on top. 668 00:31:29,480 --> 00:31:31,560 There's some pickled ginger on the side, 669 00:31:31,560 --> 00:31:34,080 and my buns are sitting on a plate. 670 00:31:34,080 --> 00:31:35,440 I think they're nice buns. 671 00:31:35,440 --> 00:31:37,320 No-one has ever said that I have nice buns, 672 00:31:37,320 --> 00:31:39,000 but I think they're nice buns. 673 00:31:39,000 --> 00:31:40,560 JOCK: Alright. Here it is. 674 00:31:40,560 --> 00:31:43,160 ALL: Ten, nine, eight, 675 00:31:43,160 --> 00:31:46,320 seven, six, five 676 00:31:46,320 --> 00:31:50,200 four, three, two, one. 677 00:31:50,200 --> 00:31:51,360 That's it. 678 00:31:51,360 --> 00:31:53,280 BILLIE: Well done, Julie. 679 00:31:57,120 --> 00:31:59,800 I'm gutted because I know that when this cake turns out, 680 00:31:59,800 --> 00:32:02,080 it's absolutely beautiful. 681 00:32:02,080 --> 00:32:06,040 The edges are cooked, so they'll get to eat cake that is cooked 682 00:32:06,040 --> 00:32:07,840 and the yummy stuff on top. 683 00:32:07,840 --> 00:32:11,280 And I'm happy with the ice-cream, but the cake is obviously a disaster. 684 00:32:16,080 --> 00:32:18,000 Earlier today, you ducked off to the shops 685 00:32:18,000 --> 00:32:20,000 to buy some ingredients with time. 686 00:32:20,000 --> 00:32:22,840 And the only thing standing between you and top five 687 00:32:22,840 --> 00:32:24,840 is the dish that you cooked with it. 688 00:32:24,840 --> 00:32:27,080 The first dish we'd like to taste belongs to Sarah. 689 00:32:28,480 --> 00:32:33,120 I was quite rushed in the end of my cook, so I'm feeling 690 00:32:33,120 --> 00:32:36,440 a little bit worried that I haven't really developed the flavours 691 00:32:36,440 --> 00:32:39,480 of the curry and I'm just hoping that all of the prawns 692 00:32:39,480 --> 00:32:40,840 are all cooked perfectly. 693 00:32:41,760 --> 00:32:43,320 Sarah, what have you cooked? 694 00:32:43,320 --> 00:32:46,520 It is a Maharashtrian prawn curry. 695 00:32:46,520 --> 00:32:49,840 Wonderful. So you've spent the most out of the three? 696 00:32:49,840 --> 00:32:52,200 Had 40 minutes to cook. 697 00:32:52,200 --> 00:32:54,440 Hit a couple of stumbles along the way. 698 00:32:54,440 --> 00:32:57,480 Yeah, hopefully I managed to bring it all back. 699 00:32:59,480 --> 00:33:02,560 Well, the good thing about this dish is that it's fast. 700 00:33:02,560 --> 00:33:05,760 You know, you were able to start a whole new one. 701 00:33:05,760 --> 00:33:07,440 Are you happy with this version? 702 00:33:07,440 --> 00:33:09,040 Yeah, I am happy. 703 00:33:09,040 --> 00:33:12,400 In the end, the cook of the prawns was a pretty quick one, 704 00:33:12,400 --> 00:33:14,280 so I'm just hoping that that's alright. 705 00:33:14,280 --> 00:33:17,040 Sarah, what's the base of the curry? 706 00:33:17,040 --> 00:33:19,480 What little goodies have you got going on down the bottom there? 707 00:33:19,480 --> 00:33:25,160 So, it's mustard, fenugreek, cumin, chilli, turmeric, 708 00:33:25,160 --> 00:33:26,400 lots of curry leaves. 709 00:33:26,400 --> 00:33:31,000 That was the message with this dish, was load it up with curry leaves. 710 00:33:31,000 --> 00:33:32,000 Gotcha. 711 00:33:49,200 --> 00:33:51,800 Sarah, I really liked the oily viscosity. 712 00:33:51,800 --> 00:33:55,400 The texture of this curry is unlike what I'm familiar with, 713 00:33:55,400 --> 00:33:58,480 and I really liked delving into that experience. 714 00:33:58,480 --> 00:34:01,320 It has this spice coating kind of quality about it 715 00:34:01,320 --> 00:34:03,560 that sort of coats the palate as you're eating it. 716 00:34:03,560 --> 00:34:07,200 I didn't mind that this was a more bombastic sort of curry. 717 00:34:07,200 --> 00:34:09,280 I really admire that 718 00:34:09,280 --> 00:34:12,200 you continue to bring us food from your travels 719 00:34:12,200 --> 00:34:15,600 that you've connected with and you express it in your own way. 720 00:34:15,600 --> 00:34:18,400 The prawns are beautifully cooked, beautifully tender. 721 00:34:18,400 --> 00:34:20,240 I love the texture of the fried curry leaves. 722 00:34:20,240 --> 00:34:23,400 I don't think I'd ever thought that I'd say that, but I really did. 723 00:34:23,400 --> 00:34:25,160 Even the chewiness of the fenugreek 724 00:34:25,160 --> 00:34:27,320 gave it almost like an oaty kind of texture. 725 00:34:28,480 --> 00:34:31,520 It was almost a cereal quality about it. 726 00:34:31,520 --> 00:34:34,040 Thank you for trying to take us there with 40 minutes. 727 00:34:34,040 --> 00:34:35,120 Thank you. 728 00:34:35,120 --> 00:34:36,920 The prawns are cooked beautifully. 729 00:34:36,920 --> 00:34:40,400 They're tender, they are perfect. 730 00:34:40,400 --> 00:34:42,280 I think it's a great dish 731 00:34:42,280 --> 00:34:44,840 and I don't mind it being an oily curry at all. 732 00:34:44,840 --> 00:34:46,320 I quite enjoy it. 733 00:34:46,320 --> 00:34:47,920 Sarah - prawns, epic. 734 00:34:47,920 --> 00:34:49,680 Like you couldn't have cooked them any better, 735 00:34:49,680 --> 00:34:50,840 cleaned perfectly, 736 00:34:50,840 --> 00:34:55,000 just sat in that liquid long enough to stain the outside, 737 00:34:55,000 --> 00:34:59,400 but keep them really nice and plump in the middle, and perfectly cooked. 738 00:34:59,400 --> 00:35:01,680 Thank you very much. Thanks. 739 00:35:11,520 --> 00:35:12,760 Next up, Alvin. 740 00:35:16,600 --> 00:35:19,760 I want this immunity so badly today. 741 00:35:19,760 --> 00:35:22,800 It means an automatic spot in top five. 742 00:35:24,320 --> 00:35:27,800 And I think the only thing standing between me and the immunity 743 00:35:27,800 --> 00:35:29,080 are my buns. 744 00:35:42,640 --> 00:35:44,480 Now's your time to find out. 745 00:35:44,480 --> 00:35:47,640 Applications for next season are now open. 746 00:35:47,640 --> 00:35:49,720 Go on, get on it. 747 00:35:53,880 --> 00:35:54,920 What did you make us? 748 00:35:54,920 --> 00:35:57,400 I made sticky pork with pickled ginger 749 00:35:57,400 --> 00:35:59,040 and some steamed buns. 750 00:35:59,040 --> 00:36:01,520 Is this a household favourite? 751 00:36:01,520 --> 00:36:04,240 This... (LAUGHS) Well, this is my household favourite, yes. 752 00:36:04,240 --> 00:36:07,080 Usually when I eat this at home, if I don't have time, 753 00:36:07,080 --> 00:36:08,960 this just goes with rice. 754 00:36:08,960 --> 00:36:11,640 But if I do have time, I do make steamed buns, 755 00:36:11,640 --> 00:36:15,880 which is, like, somewhere between a bao and a suet sort of pudding. 756 00:36:15,880 --> 00:36:18,240 So it's not supposed to be fluffy and light, 757 00:36:18,240 --> 00:36:20,440 it's sort of, like, you're supposed to use that to sort of eat it 758 00:36:20,440 --> 00:36:22,440 with the sauce and everything else. 759 00:36:22,440 --> 00:36:23,920 It's not what I was expecting, that's all. 760 00:36:23,920 --> 00:36:24,920 OK. 761 00:36:24,920 --> 00:36:28,040 So it's somewhere between a suet... Yeah. 762 00:36:28,040 --> 00:36:29,440 ..bun and a bao. 763 00:36:29,440 --> 00:36:30,440 Yeah. 764 00:36:41,360 --> 00:36:44,920 Alvin, decent effort on the pork number here. 765 00:36:44,920 --> 00:36:47,200 The pork's cooked really nicely. 766 00:36:47,200 --> 00:36:50,880 The sauce, I thought it was really delicious once you got the ginger. 767 00:36:50,880 --> 00:36:53,560 That, for me, was, like, the spot of genius here. 768 00:36:53,560 --> 00:36:54,880 OK. 769 00:36:54,880 --> 00:36:58,520 I think the best money you spent today, apart from the pork, 770 00:36:58,520 --> 00:37:00,040 was the ginger. 771 00:37:00,040 --> 00:37:03,800 In both versions, it really gave us that beautiful, bright heat 772 00:37:03,800 --> 00:37:06,320 that ginger can give to a dish like this. 773 00:37:06,320 --> 00:37:10,000 I love that fatty porkiness from that fat cap as well. 774 00:37:10,000 --> 00:37:12,080 I think it just is such luxury. 775 00:37:12,080 --> 00:37:14,640 It's why, you know, your nickname is Bah Bin. 776 00:37:14,640 --> 00:37:16,560 So I'm here for that. 777 00:37:16,560 --> 00:37:18,760 I like the sweetness in the bread, 778 00:37:18,760 --> 00:37:22,040 I don't even mind the shortness of it, but it is lacking in hydration 779 00:37:22,040 --> 00:37:24,280 and it just affects the texture of the bread 780 00:37:24,280 --> 00:37:28,160 in terms of the all-encompassing experience of the dish. 781 00:37:28,160 --> 00:37:29,520 It's not a bad thing, 782 00:37:29,520 --> 00:37:33,320 it's just maybe not the best version of itself today. 783 00:37:34,320 --> 00:37:38,200 Alvin I too love the simplicity of that soy-braised pork 784 00:37:38,200 --> 00:37:41,280 and the vinegar-braised pork, all of those simple braised porks 785 00:37:41,280 --> 00:37:44,000 I can eat all day long, I love them. 786 00:37:44,000 --> 00:37:47,040 You've got a really nice bounce where the skin itself is 787 00:37:47,040 --> 00:37:48,600 and that first layer of fat. 788 00:37:48,600 --> 00:37:50,520 It's, like, gummy almost. I love it. 789 00:37:50,520 --> 00:37:52,960 It's such a great texture and it's something 790 00:37:52,960 --> 00:37:55,720 that you really only get in dishes like this, so I really enjoy it. 791 00:37:55,720 --> 00:37:57,280 Flavour-wise, yeah, I'm with it. 792 00:37:57,280 --> 00:38:00,280 The pickled and fried ginger together is fantastic, 793 00:38:00,280 --> 00:38:04,400 but I think it was the wrong choice of bread to make on the day. 794 00:38:04,400 --> 00:38:05,840 Even if you'd just done rice, 795 00:38:05,840 --> 00:38:08,320 I think we would have probably been having a different conversation. 796 00:38:08,320 --> 00:38:09,520 OK. Thanks, mate. 797 00:38:09,520 --> 00:38:10,880 Thanks, Alvin. 798 00:38:23,640 --> 00:38:25,400 Oh, my God. 799 00:38:25,400 --> 00:38:26,760 Next up, Julie Goodwin. 800 00:38:28,560 --> 00:38:30,600 My main disappointment today 801 00:38:30,600 --> 00:38:33,440 is that it's just not the way I visualised it. 802 00:38:33,440 --> 00:38:36,840 It's not this beautiful whole cake on a cake stand. 803 00:38:36,840 --> 00:38:40,640 I know the ice-cream's good, but it was just that whole idea 804 00:38:40,640 --> 00:38:43,080 that I didn't deliver what I promised 805 00:38:43,080 --> 00:38:47,640 that has me feeling so nervous about the outcome today. 806 00:38:47,640 --> 00:38:49,640 Julie, what did you end up on? 807 00:38:49,640 --> 00:38:53,560 Orange upside-down cake with an orange-and-ginger ice-cream? 808 00:38:53,560 --> 00:38:56,360 So disappointed that I couldn't bring to you 809 00:38:56,360 --> 00:38:59,840 a whole cake on a cake stand and a big sort of bowl of ice-cream. 810 00:38:59,840 --> 00:39:02,360 That was my intention when I started the cook today. 811 00:39:04,240 --> 00:39:07,120 I'm not sure if the cake tin was a bit smaller in circumference, 812 00:39:07,120 --> 00:39:09,160 but it just took a lot longer than I expected. 813 00:39:09,160 --> 00:39:12,800 So I've served you the outside cooked bits. 814 00:39:12,800 --> 00:39:15,760 So you cut kind of the outside off that WAS cooked. 815 00:39:15,760 --> 00:39:19,640 Yeah. It was, like, if it had been a ring cake, it would have been cooked 816 00:39:19,640 --> 00:39:22,600 but the middle wasn't done. 817 00:39:22,600 --> 00:39:24,920 And, you know, I'm really disappointed by that. 818 00:39:26,560 --> 00:39:29,360 The visual of having a whole cake that was 20 centimetres... 819 00:39:29,360 --> 00:39:30,400 I know. 820 00:39:30,400 --> 00:39:32,440 ..in diameter would have been just the icing on the cake. 821 00:39:32,440 --> 00:39:34,320 That's what I wanted. That's what I wanted to do. 822 00:39:34,320 --> 00:39:36,760 And I'm sorry that I didn't manage that for you today. 823 00:39:54,200 --> 00:40:00,360 Julie, your decision to serve us a cooked part of the cake... 824 00:40:01,600 --> 00:40:05,320 ..I think has probably saved your bacon today 825 00:40:05,320 --> 00:40:06,960 because it's delicious. 826 00:40:08,280 --> 00:40:12,040 The flavour of your syrup cake is second to none. 827 00:40:12,040 --> 00:40:13,680 The texture is amazing. 828 00:40:13,680 --> 00:40:17,280 The ginger, in along with the caramel and the oranges, 829 00:40:17,280 --> 00:40:20,840 that first was down the bottom and then became the top, 830 00:40:20,840 --> 00:40:24,920 is not only beautiful to look at, it is just delicious. 831 00:40:24,920 --> 00:40:27,840 And the orange adds that little bit of bitterness 832 00:40:27,840 --> 00:40:30,640 from the outside of the pith, the lift from the ginger, 833 00:40:30,640 --> 00:40:32,920 all of that sugar, fantastic. 834 00:40:32,920 --> 00:40:38,800 Then you get the rush of this fatty, rich dairy orange ice-cream. 835 00:40:38,800 --> 00:40:40,720 Well done. 836 00:40:40,720 --> 00:40:42,600 (APPLAUSE) DANIEL: Good on you, Julie! 837 00:40:45,000 --> 00:40:46,160 Thank you. 838 00:40:47,320 --> 00:40:49,080 I feel like I'm an upside-down cake. 839 00:40:50,400 --> 00:40:52,880 The part of the cake that we had had that beautiful 840 00:40:52,880 --> 00:40:54,600 caramelised crunch on the outside, 841 00:40:54,600 --> 00:40:57,800 that lovely, fluffy, buttery, rich interior 842 00:40:57,800 --> 00:41:02,560 soaked with that orange caramel and that little spark of ginger. 843 00:41:02,560 --> 00:41:04,480 That little spark of ginger, just like Alvin, 844 00:41:04,480 --> 00:41:07,560 you know, in choosing this one beautiful ingredient, 845 00:41:07,560 --> 00:41:10,000 is that it spikes that orange ice-cream 846 00:41:10,000 --> 00:41:12,360 in a way that almost makes it sherbetty. 847 00:41:13,360 --> 00:41:15,120 There is this juiciness. 848 00:41:15,120 --> 00:41:18,360 Juicy dairy ice-cream sounds like a weird thing, 849 00:41:18,360 --> 00:41:20,440 but when you taste it, it absolutely works. 850 00:41:20,440 --> 00:41:23,240 It's refreshing as well as rich. 851 00:41:23,240 --> 00:41:26,600 You said earlier today, "I'm just going to be me - 852 00:41:26,600 --> 00:41:28,200 "cake and ice-cream." 853 00:41:28,200 --> 00:41:31,600 And cake and ice-cream it is. It was really beautiful work. 854 00:41:31,600 --> 00:41:36,720 The feature for me was how the orange had so many levels to it. 855 00:41:36,720 --> 00:41:40,240 Not just with the ice-cream and the cake but the cake itself, 856 00:41:40,240 --> 00:41:43,040 there were less caramelised parts to the middle of the cake, 857 00:41:43,040 --> 00:41:45,560 and then the further you got to the edge of the cake, 858 00:41:45,560 --> 00:41:47,880 it started to get more and more caramelised 859 00:41:47,880 --> 00:41:51,680 and you got kind of, like, citrus and fruity notes 860 00:41:51,680 --> 00:41:52,800 on the inside of the cake. 861 00:41:52,800 --> 00:41:55,840 And then it went to dark and bitter and delicious around that edge. 862 00:41:55,840 --> 00:41:57,280 It was really well done. 863 00:41:57,280 --> 00:41:59,920 Julie Goodwin, round of applause. 864 00:42:00,920 --> 00:42:02,520 Thank you. BILLIE: Well done, Jules. 865 00:42:03,680 --> 00:42:06,880 Sarah and I were given some great feedback. 866 00:42:06,880 --> 00:42:10,720 One of us is going to be guaranteed a position in the top five. 867 00:42:10,720 --> 00:42:12,600 So I've got my fingers crossed. 868 00:42:25,080 --> 00:42:28,040 Sarah, Alvin, Julie, what a day you three have had. 869 00:42:29,760 --> 00:42:32,520 You were under pressure and on a budget. 870 00:42:32,520 --> 00:42:34,320 And with immunity on the line, 871 00:42:34,320 --> 00:42:37,920 any time you wasted, you could be paying for come Sunday. 872 00:42:39,360 --> 00:42:42,160 Alvin...return of Pork Face. 873 00:42:43,440 --> 00:42:47,120 We loved the simplicity of that soy-braised pork. 874 00:42:48,480 --> 00:42:51,560 And the ginger, it added a delicious heat to it. 875 00:42:51,560 --> 00:42:54,600 But part of the bread was dry. 876 00:42:56,920 --> 00:43:01,240 Sarah, your curry had a nice viscosity to it. 877 00:43:02,640 --> 00:43:05,280 The prawns were cooked to perfection. 878 00:43:06,520 --> 00:43:09,600 Julie, look, at the end of the day, 879 00:43:09,600 --> 00:43:12,600 the cake on your bench was undercooked, 880 00:43:12,600 --> 00:43:15,200 but what you brought us at the tasting table... 881 00:43:16,680 --> 00:43:18,240 ..it was top-five worthy. 882 00:43:18,240 --> 00:43:20,720 It had a caramelised crunch on the outside, 883 00:43:20,720 --> 00:43:22,600 and the inside was textbook. 884 00:43:22,600 --> 00:43:27,040 And all backed by a delicious, rich orange ice-cream. 885 00:43:27,040 --> 00:43:29,720 Which is why you've won immunity today, Jules. 886 00:43:33,200 --> 00:43:34,920 Congratulations. 887 00:43:37,600 --> 00:43:39,680 Well done, Jules. Wow. 888 00:43:39,680 --> 00:43:41,800 Well done, Julie. Thank you. 889 00:43:41,800 --> 00:43:44,520 Not only are you safe from Sunday's elimination, 890 00:43:44,520 --> 00:43:47,280 you are also the first member of the top five. 891 00:43:47,280 --> 00:43:49,760 How does it feel? I cannot believe it. 892 00:43:49,760 --> 00:43:51,480 Like, I literally can't believe it. 893 00:43:51,480 --> 00:43:53,240 This has been... 894 00:43:53,240 --> 00:43:57,560 Actually, today, I kind of just felt happy. 895 00:43:58,560 --> 00:44:00,840 Not that I had a disaster but that I had a disaster. 896 00:44:00,840 --> 00:44:02,520 and I didn't fall apart over it. 897 00:44:02,520 --> 00:44:07,360 And I feel like the win for me has been just being able to 898 00:44:07,360 --> 00:44:10,360 look disappointment in the face and take it with a bit of good humour 899 00:44:10,360 --> 00:44:12,240 and carry on. 900 00:44:12,240 --> 00:44:14,800 Well, congratulations, Julie. You are safe on Sunday. 901 00:44:15,920 --> 00:44:19,560 Everyone else, the same can't be said for you 902 00:44:19,560 --> 00:44:23,040 because the next time you're all cooking will be in an elimination. 903 00:44:24,440 --> 00:44:26,320 But it won't be here. 904 00:44:31,720 --> 00:44:35,080 Everyone, go home, get some rest and pack your bags... 905 00:44:35,080 --> 00:44:36,080 Ooh! 906 00:44:36,080 --> 00:44:40,720 ..because we're kicking off finals week 907 00:44:40,720 --> 00:44:42,240 in Tasmania! 908 00:44:42,240 --> 00:44:45,320 (ALL CHEER) 909 00:44:55,280 --> 00:44:58,320 That's right, we are hitting the road, 910 00:44:58,320 --> 00:45:01,360 crossing the strait and heading down for a little bit of air. 911 00:45:02,680 --> 00:45:07,200 Culinarily right now, Tassie is where it is at, 912 00:45:07,200 --> 00:45:09,480 and we are all going to get in on the action. 913 00:45:09,480 --> 00:45:14,400 So get out of here, and the next time we see you will be in Tasmania! 914 00:45:14,400 --> 00:45:17,000 (ALL CHEER) 915 00:45:17,000 --> 00:45:18,640 Bye! See ya! 916 00:45:19,640 --> 00:45:21,240 Oh, well done. 917 00:45:21,240 --> 00:45:22,600 What a day! 918 00:45:25,440 --> 00:45:28,640 ANNOUNCER: Sunday night on MasterChef Australia, 919 00:45:28,640 --> 00:45:33,040 Tasmania has spectacular surprises in store. 920 00:45:33,040 --> 00:45:35,680 MELISSA: That's the perfect backdrop for today's challenge 921 00:45:35,680 --> 00:45:39,480 And the beautiful surroundings set the stage... 922 00:45:39,480 --> 00:45:42,400 KEYMA: I have a really special dish I've been wanting to bring 923 00:45:42,400 --> 00:45:45,760 into the competition, and I think today is the day. 924 00:45:45,760 --> 00:45:48,440 ..for an epic elimination. 925 00:45:51,240 --> 00:45:53,240 Captions by Red Bee Media