1 00:00:01,000 --> 00:00:06,640 ANNOUNCER: Previously on MasterChef Australia, 2 00:00:06,640 --> 00:00:08,240 Oh, my God. What a mess! 3 00:00:08,240 --> 00:00:09,840 KEYMA: I have to bring my A-game. 4 00:00:09,840 --> 00:00:11,520 JOCK: Oh! Wow! 5 00:00:11,520 --> 00:00:13,080 It's a half-a-kilo truffle! 6 00:00:13,080 --> 00:00:15,920 ..in a high-stakes immunity cook. 7 00:00:15,920 --> 00:00:18,720 This cabbage is, like, worth more than my damn mortgage. 8 00:00:18,720 --> 00:00:20,800 # Every day I'm trufflin'... # 9 00:00:20,800 --> 00:00:24,000 They unearthed some incredible dishes. 10 00:00:24,000 --> 00:00:26,160 JOCK: Like, that's proper good. 11 00:00:26,160 --> 00:00:28,880 ANDY: It is so on point it's not funny. 12 00:00:28,880 --> 00:00:31,840 But Keyma was the one who stood out... 13 00:00:31,840 --> 00:00:34,520 Brilliant cook on the pork. I'm so proud of you. 14 00:00:34,520 --> 00:00:35,800 Thank you. Well done. 15 00:00:35,800 --> 00:00:39,440 ..and secured her spot in the top four. 16 00:00:40,560 --> 00:00:41,840 Tonight... 17 00:00:41,840 --> 00:00:44,120 DANIEL: If I don't make the right decision, I'm going home. 18 00:00:44,120 --> 00:00:48,280 ..get ready for a nail-biter of an elimination. 19 00:00:48,720 --> 00:00:50,600 # 'Cause you're hot, then you're cold 20 00:00:50,600 --> 00:00:52,440 # You're yes, then you're no 21 00:00:52,440 --> 00:00:54,280 # You're in, then you're out 22 00:00:54,280 --> 00:00:56,120 # You're up, then you're down 23 00:00:56,120 --> 00:00:57,920 # You're wrong when it's right 24 00:00:57,920 --> 00:00:59,720 # It's black and it's white 25 00:00:59,720 --> 00:01:01,520 # We fight, we break up 26 00:01:01,520 --> 00:01:03,520 # We kiss, we make up 27 00:01:03,520 --> 00:01:05,240 # You're hot, then you're cold 28 00:01:05,240 --> 00:01:07,000 # You're yes, then you're no 29 00:01:07,000 --> 00:01:08,800 # You're in, then you're out 30 00:01:08,800 --> 00:01:11,080 # You're up, then you're down. # 31 00:01:33,800 --> 00:01:35,280 SARAH: This is stunning. 32 00:01:35,280 --> 00:01:37,280 BILLIE: Look at that! Wow. 33 00:01:37,280 --> 00:01:40,880 The scenery here is absolutely breathtaking. 34 00:01:40,880 --> 00:01:42,760 We've had such an amazing trip. 35 00:01:42,760 --> 00:01:44,960 You know, this is what the whole competition is about - 36 00:01:44,960 --> 00:01:46,360 beautiful produce, 37 00:01:46,360 --> 00:01:49,600 and getting to cook in such an incredible place, like Tasmania. 38 00:01:51,120 --> 00:01:53,280 "Lawrenny Distillery." 39 00:01:53,280 --> 00:01:54,760 JULIE: This place is amazing. 40 00:01:54,760 --> 00:01:56,840 Like, there's mountains in the background. 41 00:01:56,840 --> 00:01:59,760 There's this crystal-clear river rushing by. 42 00:01:59,760 --> 00:02:02,160 The air is crisp and icy 43 00:02:02,160 --> 00:02:03,760 and it's just stunning. 44 00:02:03,760 --> 00:02:05,760 Julie, how beautiful is this? 45 00:02:05,760 --> 00:02:07,600 Isn't it gorgeous? 46 00:02:07,600 --> 00:02:09,240 Tassie's been incredible so far. 47 00:02:09,240 --> 00:02:11,120 I've always wanted to come to somewhere like this. 48 00:02:11,120 --> 00:02:12,320 I mean, we've done some cool things 49 00:02:12,320 --> 00:02:14,120 that I don't think anyone will ever get to do. 50 00:02:14,120 --> 00:02:17,160 I also never, ever expected to be in an elimination 51 00:02:17,160 --> 00:02:18,920 against three other Favourites. 52 00:02:18,920 --> 00:02:24,160 The three last remaining Favourites of this season, and... 53 00:02:24,160 --> 00:02:25,880 ..me. (CHUCKLES) 54 00:02:25,880 --> 00:02:27,800 It sounds like a bad joke, almost. 55 00:02:27,800 --> 00:02:29,760 BILLIE: Hi. ANDY: Afternoon, all. 56 00:02:29,760 --> 00:02:31,280 How are we? SARAH: Hi. 57 00:02:31,280 --> 00:02:32,400 Good. 58 00:02:32,400 --> 00:02:36,400 So, we're standing here on the banks of the incredible River Derwent. 59 00:02:36,400 --> 00:02:39,400 This is our last day in beautiful Tasmania. 60 00:02:40,640 --> 00:02:42,920 But, sadly, for one of you, 61 00:02:42,920 --> 00:02:46,440 it's also your last day in the competition. 62 00:02:46,440 --> 00:02:50,000 By the end of today, five of you will become four. 63 00:02:51,680 --> 00:02:55,960 KEYMA: It's a pretty, you know, kind of bittersweet feeling 64 00:02:55,960 --> 00:02:58,640 because I'm really happy to be immune, 65 00:02:58,640 --> 00:03:05,200 but Julie, Billie, Sarah and Daniel, one of them is going today, 66 00:03:05,200 --> 00:03:07,640 and it is very, very heartbreaking. 67 00:03:10,000 --> 00:03:13,120 Well, we are standing in this beautiful place for a reason. 68 00:03:14,360 --> 00:03:18,040 Tasmania has some of the purest water sources in the world. 69 00:03:18,040 --> 00:03:20,840 And that water - this water - 70 00:03:20,840 --> 00:03:23,880 is used by Lawrenny Distillery just over there 71 00:03:23,880 --> 00:03:27,440 to make its award-winning whisky and gin. 72 00:03:27,440 --> 00:03:30,720 Interestingly, this year Tasmanian distilling 73 00:03:30,720 --> 00:03:34,720 celebrates 30 years of fine whisky making. 74 00:03:34,720 --> 00:03:39,200 And today you get to pick which one you showcase 75 00:03:39,200 --> 00:03:42,120 in a four-course service challenge. 76 00:03:42,120 --> 00:03:43,960 What? Oh, my God. 77 00:03:43,960 --> 00:03:46,480 Oh, wow. What? 78 00:03:46,480 --> 00:03:49,680 A service challenge? There's only four of us cooking. 79 00:03:49,680 --> 00:03:52,280 We normally have four on one team. 80 00:03:52,280 --> 00:03:55,680 This is definitely going to be a tough challenge today. 81 00:03:55,680 --> 00:03:57,440 Oh, Jules! (LAUGHS) 82 00:03:57,440 --> 00:04:00,440 Everyone's looking around, going, "There's not many of us." 83 00:04:01,560 --> 00:04:03,560 Here's how it's going to work. 84 00:04:03,560 --> 00:04:06,720 Each of you are going to pick a token from this bag. 85 00:04:06,720 --> 00:04:10,160 The number you pick corresponds with a course. 86 00:04:10,160 --> 00:04:11,680 What do you want? 87 00:04:11,680 --> 00:04:16,160 Number one, that means you're cooking a vegetarian course. 88 00:04:16,160 --> 00:04:19,400 Number two, seafood. 89 00:04:19,400 --> 00:04:21,160 Yes! 90 00:04:21,160 --> 00:04:22,320 What? Two - fish. 91 00:04:22,320 --> 00:04:23,320 Fish. Yes. 92 00:04:23,320 --> 00:04:24,440 Nice one. 93 00:04:24,440 --> 00:04:26,360 Number three, meat. 94 00:04:26,360 --> 00:04:27,880 Number four is dessert. 95 00:04:27,880 --> 00:04:29,040 Julie, get in there. 96 00:04:29,040 --> 00:04:30,880 JULIE: I'd be happy with number one. Number one? 97 00:04:30,880 --> 00:04:32,840 You want a veg course? Oh... 98 00:04:32,840 --> 00:04:34,680 Goddammit! (LAUGHS) Oh, she got dessert. 99 00:04:34,680 --> 00:04:37,080 Dammit. (LAUGHS) 100 00:04:37,080 --> 00:04:39,280 Billie, do you want it? I'm guessing that's the one Billie wanted. 101 00:04:39,280 --> 00:04:40,280 Oh, gosh. 102 00:04:41,320 --> 00:04:42,320 One. 103 00:04:42,320 --> 00:04:43,800 One - veg. Vegetarian. 104 00:04:43,800 --> 00:04:46,600 Do I have to pick? (LAUGHS) So, that means... 105 00:04:46,600 --> 00:04:48,120 There you go. Three. 106 00:04:48,120 --> 00:04:49,520 You got three. Meat. Meat. 107 00:04:50,960 --> 00:04:52,040 Daniel. Yes. 108 00:04:52,040 --> 00:04:54,080 Fish. You looked pretty happy about that, mate. 109 00:04:54,080 --> 00:04:55,320 Yeah, I'm pretty stoked with that. 110 00:04:55,320 --> 00:04:57,760 There's plenty you can do with fish and plenty you can do with alcohol. 111 00:04:57,760 --> 00:04:59,000 Excellent. 112 00:04:59,000 --> 00:05:03,080 Julie, you didn't look very happy about getting dessert, at all. 113 00:05:04,080 --> 00:05:05,960 No, it's not my forte, 114 00:05:05,960 --> 00:05:09,040 but, you know, I'm here now, so...I'll bring it. 115 00:05:09,040 --> 00:05:10,920 You must do a lot of different desserts 116 00:05:10,920 --> 00:05:12,480 at the cooking school, though, no? Surely. 117 00:05:12,480 --> 00:05:15,880 I tend to have other presenters come in and teach those, 'cause... 118 00:05:15,880 --> 00:05:18,160 (LAUGHTER) Oh, you sneaky! 119 00:05:20,320 --> 00:05:21,640 Alright. 120 00:05:21,640 --> 00:05:23,240 You're going to have three hours 121 00:05:23,240 --> 00:05:25,720 before your course needs to leave the pass. 122 00:05:26,960 --> 00:05:30,440 In it, you must showcase either gin or whisky. 123 00:05:31,600 --> 00:05:35,280 Each of you will need to feed 20 very special diners 124 00:05:35,280 --> 00:05:37,080 and, of course, us three. 125 00:05:38,440 --> 00:05:42,320 Whoever cooks the least impressive course will be eliminated 126 00:05:42,320 --> 00:05:45,120 and our top four will be decided. 127 00:05:47,800 --> 00:05:49,680 Sarah, you're on the vegetarian course, 128 00:05:49,680 --> 00:05:51,520 so you're going to kick us off. 129 00:05:51,520 --> 00:05:54,880 Your three hours will start as soon as you enter the kitchen. 130 00:05:54,880 --> 00:05:57,360 Good luck. Thank you. 131 00:06:13,000 --> 00:06:15,160 SARAH: I'm excited to get into the challenge, 132 00:06:15,160 --> 00:06:17,720 but I am a little bit nervous 133 00:06:17,720 --> 00:06:21,200 because it's a vegetarian course to start with. 134 00:06:21,200 --> 00:06:23,360 To really highlight whisky, 135 00:06:23,360 --> 00:06:27,280 I feel like Japanese cuisine would be the best. 136 00:06:27,280 --> 00:06:30,400 Japanese flavours are something that I really love. 137 00:06:30,400 --> 00:06:33,320 You know, whisky is, obviously, huge in Japan as well. 138 00:06:33,320 --> 00:06:35,680 I am making a whisky broth 139 00:06:35,680 --> 00:06:41,160 with Tokyo turnips, mushrooms and parsnip chips. 140 00:06:41,160 --> 00:06:43,960 First thing I need to do is get my broth on. 141 00:06:43,960 --> 00:06:50,120 I am adding kombu, some shiitake mushrooms, onions, some dashi, 142 00:06:50,120 --> 00:06:52,080 just really trying to build out this flavour. 143 00:06:53,520 --> 00:06:55,760 This is my last cook in Tasmania. 144 00:06:55,760 --> 00:06:59,040 I definitely want to make sure it's one to remember. 145 00:07:01,160 --> 00:07:02,840 ANDY: Daniel, mate, you're up. 146 00:07:02,840 --> 00:07:04,440 DANIEL: I'm up. I'm ready to go. 147 00:07:04,440 --> 00:07:06,520 I'm jumping in there, running straight in, 148 00:07:06,520 --> 00:07:07,960 ready to get started with it. 149 00:07:07,960 --> 00:07:10,160 Hey, Sarah. Oh. Go, Dan. Whoo-hoo! 150 00:07:10,160 --> 00:07:11,480 What are you making? 151 00:07:11,480 --> 00:07:13,400 Uh, I'm doing gin-cured salmon. 152 00:07:13,400 --> 00:07:16,040 Gin and salmon - yum, Dan. Sounds good. 153 00:07:16,040 --> 00:07:19,120 I've got this beautiful gin here, and I want to showcase that. 154 00:07:19,120 --> 00:07:23,600 So it seems to be, like, a bit of a no-brainer to do a gin-cured salmon. 155 00:07:23,600 --> 00:07:26,080 And I could incorporate the aromats that it has in it 156 00:07:26,080 --> 00:07:28,080 with some of the other fresh produce that we have. 157 00:07:29,440 --> 00:07:31,560 I've got three hours before my service kicks off, 158 00:07:31,560 --> 00:07:34,720 and I want to try and get everything done in a certain order. 159 00:07:34,720 --> 00:07:36,600 Filleting salmon's a pain as it is. 160 00:07:36,600 --> 00:07:39,080 There's just so much prep work involved. 161 00:07:39,080 --> 00:07:42,320 The bones are super fine, especially on these smaller ones. 162 00:07:45,000 --> 00:07:48,720 They're like little hairs, and I've got to pin-bone them all. 163 00:07:52,960 --> 00:07:55,280 And then I have to create my cure. 164 00:07:55,280 --> 00:07:57,960 But it's just going to take so long. 165 00:08:00,200 --> 00:08:02,200 Two down, Jules, 166 00:08:02,200 --> 00:08:03,480 two to go. 167 00:08:04,760 --> 00:08:06,520 It's kind of nice to have this time 168 00:08:06,520 --> 00:08:09,240 to think about exactly what I want to cook. 169 00:08:09,240 --> 00:08:10,760 I'm on the meat course, 170 00:08:10,760 --> 00:08:13,760 so I'm thinking I want to cook with lamb. 171 00:08:15,320 --> 00:08:18,720 Lamb has that really rich, round flavour 172 00:08:18,720 --> 00:08:20,520 that could pair really well with whisky. 173 00:08:20,520 --> 00:08:22,600 JULIE: I just wanna get in, get on with it. 174 00:08:22,600 --> 00:08:25,840 Get it over with. I know. Got a bit of a wait ahead of you, Jules. 175 00:08:25,840 --> 00:08:27,120 I'm the last course, 176 00:08:27,120 --> 00:08:30,560 so I've got to sit around for quite a while before I can get started. 177 00:08:30,560 --> 00:08:33,040 I have a recipe in my head. 178 00:08:33,040 --> 00:08:36,320 I'm thinking about the whisky toffee pudding 179 00:08:36,320 --> 00:08:38,600 with a whisky butterscotch sauce, 180 00:08:38,600 --> 00:08:41,160 ice-cream, and a pecan peppered crumb. 181 00:08:42,440 --> 00:08:44,800 Just wanna to get in there now. Mm-hm. 182 00:08:50,440 --> 00:08:52,760 How you travelling, Sarah? Hello. Not bad. 183 00:08:52,760 --> 00:08:55,360 I'm excited. What are you cooking? (LAUGHS) 184 00:08:55,360 --> 00:08:57,520 I'm making a whisky broth... 185 00:08:57,520 --> 00:08:59,280 Indian, or...no spices? No. 186 00:08:59,280 --> 00:09:00,960 It's Japanese inspired. Oh, Japanese. 187 00:09:00,960 --> 00:09:02,120 Right. Wow. 188 00:09:02,120 --> 00:09:03,480 I thought you would have gone Indian. 189 00:09:03,480 --> 00:09:05,240 I feel like it's kind of hard with Indian 190 00:09:05,240 --> 00:09:06,680 to really make whisky the hero, 191 00:09:06,680 --> 00:09:08,520 so I went down this path. 192 00:09:08,520 --> 00:09:14,400 OK, I've got kombu, onions, mushrooms and lots of whisky. 193 00:09:14,400 --> 00:09:15,760 Whew! 194 00:09:17,240 --> 00:09:21,120 It's all going to hang on the depth of flavour you get into the broth. 195 00:09:21,120 --> 00:09:23,360 I can't wait to try it. Good luck. Thank you. 196 00:09:23,360 --> 00:09:27,760 I need to make sure that this broth really celebrates whisky. 197 00:09:27,760 --> 00:09:31,560 It's the only element where I'm going to be highlighting the whisky. 198 00:09:37,040 --> 00:09:38,160 Dan. Hey, Dan. 199 00:09:38,160 --> 00:09:39,160 G'day, guys. 200 00:09:39,160 --> 00:09:40,880 You pulled the fish token. I did. 201 00:09:40,880 --> 00:09:43,640 Did you choose gin or did you choose whisky? 202 00:09:43,640 --> 00:09:45,560 I've chosen gin. 203 00:09:45,560 --> 00:09:48,080 So, it'll be a gin-cured salmon. 204 00:09:48,080 --> 00:09:51,440 How long are you gonna cure it for? I want at least an hour. 205 00:09:51,440 --> 00:09:53,280 Yeah, that's my plan. 206 00:09:53,280 --> 00:09:54,800 So, did you pin-bone all these? 207 00:09:54,800 --> 00:09:56,920 I haven't pin-boned them yet. That's what I'm doing now. 208 00:09:56,920 --> 00:09:59,560 (SNORTS) It's going to take you a while to get through them. 209 00:09:59,560 --> 00:10:00,880 Yeah. 210 00:10:00,880 --> 00:10:02,360 How are you portioning it? 211 00:10:02,360 --> 00:10:04,280 It's going to be, like, nice little thin slices. 212 00:10:04,280 --> 00:10:08,680 Like, to cut thin slices out of that, times 23 plates... 213 00:10:08,680 --> 00:10:10,800 It's going to take forever. 214 00:10:10,800 --> 00:10:12,440 You're wasting a lot of time. 215 00:10:14,160 --> 00:10:16,800 And this is just one element on the plate. 216 00:10:16,800 --> 00:10:19,320 That takes time, and you've only got two of these. 217 00:10:21,680 --> 00:10:22,840 Good luck. 218 00:10:25,560 --> 00:10:27,200 You right? Yeah. 219 00:10:27,200 --> 00:10:28,320 You can go different ways. 220 00:10:28,320 --> 00:10:30,400 Just don't box yourself into a corner 221 00:10:30,400 --> 00:10:32,560 where you are going to run out of time. 222 00:10:32,560 --> 00:10:33,840 Yeah. You know what I mean? 223 00:10:33,840 --> 00:10:36,880 Come on, man. You don't want to be the one going home today, alright? 224 00:10:36,880 --> 00:10:38,200 Nah. No worries. 225 00:10:38,200 --> 00:10:39,400 (CHUCKLES) 226 00:10:40,760 --> 00:10:41,880 So... 227 00:10:46,440 --> 00:10:47,760 Agh! 228 00:10:47,760 --> 00:10:49,840 I'm just... Yeah. Like... 229 00:10:51,160 --> 00:10:54,120 I've set out to do this task, and the flavours will work, 230 00:10:54,120 --> 00:10:56,000 the plating will be beautiful... 231 00:10:57,960 --> 00:10:59,840 ..but they're right - 232 00:10:59,840 --> 00:11:02,080 this is...this is too much work. 233 00:11:02,080 --> 00:11:03,840 What do I do now? 234 00:11:03,840 --> 00:11:06,120 I've just got a lot going through my mind right now. 235 00:11:06,120 --> 00:11:09,760 I have to try and reconfigure the dish massively. 236 00:11:09,760 --> 00:11:12,480 So I'm just trying to figure out how I can do that. 237 00:11:12,480 --> 00:11:15,560 Knowing that the elimination is at the end of this challenge, 238 00:11:15,560 --> 00:11:18,280 I need to think and make a right decision now. 239 00:11:18,280 --> 00:11:20,360 And yeah, that sucks. 240 00:11:21,880 --> 00:11:23,080 Shit. 241 00:11:33,640 --> 00:11:35,200 DANIEL: So, I've come into this challenge, 242 00:11:35,200 --> 00:11:36,600 I had a really clear idea. 243 00:11:36,600 --> 00:11:37,600 Agh! 244 00:11:37,600 --> 00:11:38,960 Gin-cured salmon. 245 00:11:38,960 --> 00:11:40,880 And it's gone horribly, 246 00:11:40,880 --> 00:11:43,200 and it's now turned into a disaster. 247 00:11:44,200 --> 00:11:48,360 Judges just sort of said that I probably won't get it done in time. 248 00:11:50,120 --> 00:11:54,240 So I have to try and reconfigure the dish massively. 249 00:11:56,040 --> 00:11:57,920 So I'm just trying to figure out how I can do that. 250 00:11:57,920 --> 00:11:59,800 Judges are just totally right. 251 00:11:59,800 --> 00:12:02,600 I'm not going to have enough time to create my cure 252 00:12:02,600 --> 00:12:05,160 and then to develop its flavour for this fish. 253 00:12:05,160 --> 00:12:06,640 It's incredibly stressful 254 00:12:06,640 --> 00:12:08,360 when you've got this idea set in your head 255 00:12:08,360 --> 00:12:10,200 and you plan your whole cook around that. 256 00:12:10,200 --> 00:12:11,840 I'm going to have to pivot 257 00:12:11,840 --> 00:12:14,120 because if I don't make the right decision, I'm going home. 258 00:12:15,160 --> 00:12:17,040 Yeah, a bit of a freak-out. 259 00:12:17,040 --> 00:12:18,800 I'm taking a step back. I'm thinking about it. 260 00:12:18,800 --> 00:12:20,480 I'm like, OK, let's just say 261 00:12:20,480 --> 00:12:23,160 I keep all of the same elements that I planned in my head. 262 00:12:23,160 --> 00:12:25,840 Can I use this fish that I've already filleted? 263 00:12:26,920 --> 00:12:29,200 And how can I still get that flavour through the fish? 264 00:12:29,200 --> 00:12:31,400 Curing that salmon's gonna take too long, 265 00:12:31,400 --> 00:12:33,200 so I'm going to confit it instead. 266 00:12:33,200 --> 00:12:36,040 I'm thinking I can confit the fish in oil 267 00:12:36,040 --> 00:12:38,720 and all the aromats should still permeate the meat 268 00:12:38,720 --> 00:12:40,440 like I originally intended. 269 00:12:42,080 --> 00:12:43,360 Yep. OK, cool. 270 00:12:44,400 --> 00:12:46,240 (SIGHS) Alright. I'm all good. Let's go. 271 00:12:47,720 --> 00:12:48,960 I don't have to make a rub. 272 00:12:48,960 --> 00:12:51,400 I just have to get all the botanicals in there with some nice oil 273 00:12:51,400 --> 00:12:53,800 and sit it in at a low temperature pretty well all the way through 274 00:12:53,800 --> 00:12:55,560 till it's just cooked, then that's done. 275 00:12:55,560 --> 00:12:57,520 I can still spend all the other time on every other element. 276 00:12:57,520 --> 00:12:58,960 So I just need to hustle, get this done 277 00:12:58,960 --> 00:13:00,720 because I've lost bloody 20 minutes... 278 00:13:01,800 --> 00:13:02,920 ..and get going. 279 00:13:04,640 --> 00:13:08,560 BILLIE: I'm on the third course, and I have to cook with meat, 280 00:13:08,560 --> 00:13:10,280 so I've chosen lamb. 281 00:13:10,280 --> 00:13:12,520 So, I'm doing a lamb loin 282 00:13:12,520 --> 00:13:15,520 crusted in a crispy pearl barley spice mix. 283 00:13:15,520 --> 00:13:17,960 The whisky component is the sauce - 284 00:13:17,960 --> 00:13:21,360 a lamb jus pretty heavily spiked with whisky. 285 00:13:21,360 --> 00:13:26,920 I'm also going to do a carrot and orange spiced puree 286 00:13:26,920 --> 00:13:29,640 and, yeah, some mushroom duxelles. 287 00:13:30,960 --> 00:13:33,680 There's a lot of work to do in this service challenge. 288 00:13:33,680 --> 00:13:36,800 Three hours to create 23 dishes on my own. 289 00:13:36,800 --> 00:13:38,280 There's a lot of prep. 290 00:13:38,280 --> 00:13:41,560 I'm going to have to take the loins out of all of these lamb racks 291 00:13:41,560 --> 00:13:43,600 and then cut the bones up for the sauce. 292 00:13:43,600 --> 00:13:47,240 So I need to be really organised and move as fast as I can. 293 00:13:49,000 --> 00:13:50,320 It's going to be a tough one, for sure. 294 00:13:50,320 --> 00:13:53,080 It's top five, so it has to be hard, right? 295 00:13:59,880 --> 00:14:02,920 JOCK: Alright, Julie, your time starts now. 296 00:14:04,520 --> 00:14:06,560 I'm starting. How are you going? Oh, my gosh. 297 00:14:06,560 --> 00:14:07,720 Go for it, Jules. Are you good? 298 00:14:07,720 --> 00:14:08,840 Yes. Good luck, darling. Good-o. 299 00:14:08,840 --> 00:14:10,280 How are you going, Billie? Good, Jules. 300 00:14:10,280 --> 00:14:13,080 Just...butcher station at the moment. 301 00:14:13,080 --> 00:14:15,000 Looks amazing, darling. Looks amazing. 302 00:14:15,000 --> 00:14:16,880 Thank you. Good luck, Jules. Good luck. 303 00:14:16,880 --> 00:14:19,440 Oh, finally, it's time for me to go in and start cooking. 304 00:14:19,440 --> 00:14:20,960 Thank heavens for that. 305 00:14:20,960 --> 00:14:23,920 I drew dessert as my course, 306 00:14:23,920 --> 00:14:28,160 so I'm doing a toffee pudding 307 00:14:28,160 --> 00:14:31,200 with a whisky butterscotch sauce, 308 00:14:31,200 --> 00:14:33,200 a chilli whisky ice cream 309 00:14:33,200 --> 00:14:36,480 and a peppered smoked pecan crumble. 310 00:14:37,760 --> 00:14:39,720 I knew when we came to a distillery 311 00:14:39,720 --> 00:14:42,680 that we'd probably be cooking with gin and whisky. 312 00:14:42,680 --> 00:14:46,280 Part of getting well with my mental health 313 00:14:46,280 --> 00:14:49,640 was stopping drinking, and I did that a while ago. 314 00:14:49,640 --> 00:14:54,360 So I'm going to cook all the alcohol out of the whisky 315 00:14:54,360 --> 00:14:57,160 before I put it into all the elements that I want it in, 316 00:14:57,160 --> 00:14:59,200 to make sure that the balance is right. 317 00:14:59,200 --> 00:15:02,200 I'm making a simple sugar syrup with whisky, 318 00:15:02,200 --> 00:15:05,040 and I'm going to boil it before I pop it into my ice cream. 319 00:15:06,160 --> 00:15:09,120 But, of course, cooking all the alcohol out of the whisky 320 00:15:09,120 --> 00:15:10,880 before I put it into the ice-cream 321 00:15:10,880 --> 00:15:12,960 removes that sort of heat from it. 322 00:15:12,960 --> 00:15:14,600 So, to counterbalance that, 323 00:15:14,600 --> 00:15:17,040 I'm going to put a chilli syrup into the ice-cream 324 00:15:17,040 --> 00:15:18,720 to bring some of that heat back. 325 00:15:20,200 --> 00:15:21,840 OK, everyone's cooking now. 326 00:15:21,840 --> 00:15:25,040 So that means, Julie, you've got 2 hours and 45 minutes. 327 00:15:25,040 --> 00:15:27,160 Billie, 2 hours and 15 minutes. 328 00:15:27,160 --> 00:15:29,440 Daniel, you've got 1 hour and 45 minutes. 329 00:15:29,440 --> 00:15:31,920 That means, Sarah, 75 minutes until service. 330 00:15:31,920 --> 00:15:34,400 Let's go, guys. Come on. Come on. You can do it. 331 00:15:36,520 --> 00:15:41,480 SARAH: Because my dish is a Japanese-inspired vegetarian course, 332 00:15:41,480 --> 00:15:44,080 my goal is to add in elements 333 00:15:44,080 --> 00:15:49,120 where you get that kind of bite or, you know, meatiness to the dish. 334 00:15:49,120 --> 00:15:52,640 So, I've gone for a few different types of mushrooms here, 335 00:15:52,640 --> 00:15:56,120 and I just want that to kind of really bulk out the dish, 336 00:15:56,120 --> 00:15:59,320 be that real kind of meaty texture for a vegetarian dish. 337 00:15:59,320 --> 00:16:02,480 I'm also creating a pickle for the mushrooms 338 00:16:02,480 --> 00:16:07,280 and I'm creating a slightly sweeter pickle for some blackberries. 339 00:16:07,280 --> 00:16:08,640 (COUGHS) 340 00:16:08,640 --> 00:16:09,760 (LAUGHS) 341 00:16:09,760 --> 00:16:13,040 The flavours of mushrooms and blackberries, 342 00:16:13,040 --> 00:16:15,560 as weird as it sounds, they go really well together 343 00:16:15,560 --> 00:16:19,120 and it will bring different layers of flavour to the dish. 344 00:16:20,160 --> 00:16:22,720 As I'm working, the whisky broth is developing. 345 00:16:22,720 --> 00:16:25,320 I can see the colour is changing. 346 00:16:25,320 --> 00:16:28,360 And as I'm tasting it, I can definitely taste the whisky. 347 00:16:29,360 --> 00:16:34,080 But I don't think the Japanese flavour's coming through. 348 00:16:34,080 --> 00:16:37,640 It doesn't taste like I described to the judges. 349 00:16:38,640 --> 00:16:41,920 I need this dish to wow the judges, 350 00:16:41,920 --> 00:16:45,080 or I could be going home today. 351 00:16:56,480 --> 00:16:59,960 SARAH: Today, a top-four dish needs to be one that stands out. 352 00:16:59,960 --> 00:17:01,840 Tasty and, of course, hit the brief. 353 00:17:01,840 --> 00:17:03,040 Hmm. 354 00:17:04,200 --> 00:17:06,840 So I just need to work on that a little bit more. 355 00:17:06,840 --> 00:17:09,720 Mm-hm. Oof! Ooh. 356 00:17:09,720 --> 00:17:12,760 It's just the mind going, "Is that enough Japanese flavours?" 357 00:17:12,760 --> 00:17:14,160 "Is it too much whisky?" 358 00:17:14,160 --> 00:17:16,560 Bottoms up. (LAUGHS) 359 00:17:16,560 --> 00:17:18,040 It's finding that happy medium. 360 00:17:19,360 --> 00:17:22,440 I'm just at the point where I'm just not sure if this dish is enough 361 00:17:22,440 --> 00:17:25,680 and trying to think of if there's anything I can add 362 00:17:25,680 --> 00:17:28,440 to make those Japanese flavours come through. 363 00:17:28,440 --> 00:17:32,400 So I decide to make togarashi. 364 00:17:32,400 --> 00:17:35,040 Togarashi is a Japanese seven spice. 365 00:17:36,640 --> 00:17:40,200 I am using some toasted noris. 366 00:17:40,200 --> 00:17:46,080 Dried chilli, chilli flakes, poppy seeds, sesame seeds, some ginger. 367 00:17:46,080 --> 00:17:47,280 Salt. 368 00:17:47,280 --> 00:17:49,720 All very Japanese ingredients. 369 00:17:49,720 --> 00:17:53,960 I am going to add it to parsnip chips to add that flavour. 370 00:17:53,960 --> 00:17:55,720 It's gonna add a really nice crunch 371 00:17:55,720 --> 00:17:59,000 but it's also gonna be like a little bit spicy. 372 00:17:59,000 --> 00:18:02,840 Hopefully, it all comes together nicely and the judges like it. 373 00:18:02,840 --> 00:18:03,960 How you going, Billie? 374 00:18:03,960 --> 00:18:05,920 Yeah, just prepping lamb, Dan. How are you going? 375 00:18:07,040 --> 00:18:08,840 Uh, prepping salmon. 376 00:18:10,760 --> 00:18:13,080 I'm just finishing butchering this lamb. 377 00:18:15,160 --> 00:18:16,880 I've got meat everywhere. 378 00:18:16,880 --> 00:18:20,840 I have the fat from the lamb, I've got the bones, I've got the loins. 379 00:18:20,840 --> 00:18:22,200 It's always good to have a hand 380 00:18:22,200 --> 00:18:24,240 when it comes to this sort of prep but... 381 00:18:24,240 --> 00:18:26,600 I get the bones into the oven 382 00:18:26,600 --> 00:18:29,840 to roast until they're really nice and caramelised. 383 00:18:29,840 --> 00:18:34,520 I've also got a lot of lamb fat so I get that into the oven, 384 00:18:34,520 --> 00:18:38,240 just to render the fat down so I can use the fat to finish the sauce 385 00:18:38,240 --> 00:18:40,120 or in other elements of this dish. 386 00:18:41,520 --> 00:18:42,920 MEL: Billie. Yep. 387 00:18:42,920 --> 00:18:45,920 You've been motoring since the second you set foot into your kitchen. 388 00:18:45,920 --> 00:18:47,680 Uh-huh. How's it all going? 389 00:18:47,680 --> 00:18:48,840 There's a lot to do. Yep. 390 00:18:48,840 --> 00:18:52,040 I've got my lamb prepped, I've got the bones roasting in the oven. 391 00:18:52,040 --> 00:18:54,480 Great. Nice caramelisation going on there. 392 00:18:54,480 --> 00:18:57,200 Yep. Wanna get them really dark. Deep flavour, yep. 393 00:18:57,200 --> 00:18:59,560 And then they'll go into the two sauce pots. 394 00:18:59,560 --> 00:19:01,480 Just over an hour, is that right? 395 00:19:01,480 --> 00:19:03,800 You have 1.5 hours to go. I've got 1.5 hours, yep. 396 00:19:03,800 --> 00:19:05,600 OK. Thank you. 397 00:19:05,600 --> 00:19:09,600 I've spent a huge chunk of this three-hour challenge 398 00:19:09,600 --> 00:19:11,160 butchering these racks. 399 00:19:11,160 --> 00:19:14,280 So I'm really gonna have to motor to get on top of things. 400 00:19:15,680 --> 00:19:19,720 JULIE: So my ice-cream's churning and I'm getting on now with the pudding. 401 00:19:19,720 --> 00:19:24,640 This dessert is very similar to my normal sticky date pudding. 402 00:19:24,640 --> 00:19:27,920 It's probably one of my go-tos when I do make dessert. 403 00:19:27,920 --> 00:19:30,400 And it's always a crowd-pleaser. 404 00:19:30,400 --> 00:19:32,320 Argh! 405 00:19:32,320 --> 00:19:36,240 Ordinarily, I would blitz up dates with boiling water 406 00:19:36,240 --> 00:19:40,080 but instead, I boil the whisky and blitz up the dates with that, 407 00:19:40,080 --> 00:19:42,360 just to infuse them of that whisky flavour 408 00:19:42,360 --> 00:19:44,240 and that will go right through the cake. 409 00:19:46,120 --> 00:19:50,400 There's a lot going on in the kitchen today and the oven is busy. 410 00:19:53,720 --> 00:19:56,840 So it's just a bit of a juggling act, to make sure that everything fits. 411 00:19:56,840 --> 00:19:59,200 I'll just put it in the bottom. I should be right. 412 00:19:59,200 --> 00:20:02,120 I manage to get my cakes in, there's a shelf just for me in there. 413 00:20:02,120 --> 00:20:03,440 The bottom shelf. 414 00:20:03,440 --> 00:20:05,160 And, uh, in they go. 415 00:20:05,160 --> 00:20:07,880 This sticky date pudding, it's gotta be fudgy. 416 00:20:07,880 --> 00:20:11,080 You can't overcook it but if you undercook it, it's sticky... 417 00:20:11,080 --> 00:20:12,920 It's quite a tricky one. 418 00:20:15,280 --> 00:20:16,760 (EXHALES) 419 00:20:16,760 --> 00:20:18,160 Now that the salmon's in the oven, 420 00:20:18,160 --> 00:20:19,680 I can get started on the other elements. 421 00:20:19,680 --> 00:20:22,200 I can finally breathe again. 'Cause I had to really hustle there. 422 00:20:22,200 --> 00:20:24,240 So it's in, that's gonna cook. 423 00:20:24,240 --> 00:20:25,600 It should take about an hour. 424 00:20:25,600 --> 00:20:28,040 But that's good, now I can just smash out the rest of the stuff, 425 00:20:28,040 --> 00:20:31,000 make sure that's good and I'm good. I feel good now. 426 00:20:31,000 --> 00:20:33,080 Um, I need, uh, some sugar. 427 00:20:35,680 --> 00:20:38,920 I'm really excited about getting to start the other elements. 428 00:20:38,920 --> 00:20:41,200 Oh, hey. (LAUGHS) Hey, guys. 429 00:20:41,200 --> 00:20:43,080 They will all work quite well with each other 430 00:20:43,080 --> 00:20:45,080 and reinforce the gin flavour. 431 00:20:45,080 --> 00:20:47,320 What I love about gin is that it's a base alcohol 432 00:20:47,320 --> 00:20:49,840 that has been infused with botanical flavours, 433 00:20:49,840 --> 00:20:52,640 like Tasmania pepperberry, juniper berries, orange, 434 00:20:52,640 --> 00:20:54,080 some cypress and grapefruit. 435 00:20:54,080 --> 00:20:56,960 So by picking the same notes that's in the gin 436 00:20:56,960 --> 00:21:00,240 is a perfect way of infusing same flavours into my dish. 437 00:21:02,040 --> 00:21:03,560 Got some beautiful rye. 438 00:21:03,560 --> 00:21:05,640 Gonna chop it up finely, put it in the oven, 439 00:21:05,640 --> 00:21:08,120 get it super dry and crispy, then blitz it right up 440 00:21:08,120 --> 00:21:10,760 and then I can add the aromats of the gin into that. 441 00:21:10,760 --> 00:21:13,680 Oh, God! I've got so much shit to do. (CHUCKLES) 442 00:21:13,680 --> 00:21:16,120 I'm also going to do a compressed cucumber with the gin 443 00:21:16,120 --> 00:21:17,960 and a few other citrus. 444 00:21:17,960 --> 00:21:19,880 And then a nice sweet pickled radish. 445 00:21:21,600 --> 00:21:23,680 And then I'm sort of thinking, "Well... 446 00:21:23,680 --> 00:21:26,520 "..it needs a bit of a bite, a bit of creaminess to it." 447 00:21:27,600 --> 00:21:30,160 There's some beautiful fresh wasabi in the pantry 448 00:21:30,160 --> 00:21:33,400 so I'm gonna try and make that a wasabi cream. 449 00:21:33,400 --> 00:21:35,800 So...splash of this. 450 00:21:35,800 --> 00:21:38,000 Each element provides something 451 00:21:38,000 --> 00:21:40,520 so the whole thing ties in together balanced. 452 00:21:40,520 --> 00:21:42,200 That's what I'm really trying to focus on today. 453 00:21:42,200 --> 00:21:43,400 Oh, yeah, that's alright. 454 00:21:43,400 --> 00:21:46,400 Ladies and gentlemen, your diners are arriving! 455 00:21:48,200 --> 00:21:51,200 And that means, Sarah, five minutes till service. 456 00:21:51,200 --> 00:21:52,760 JOCK: C'mon, let's go! (APPLAUSE) 457 00:21:52,760 --> 00:21:54,200 MEL: Come on, guys! 458 00:21:57,680 --> 00:22:00,760 BILLIE: So my lamb is all prepped, the bones are in the oven, 459 00:22:00,760 --> 00:22:02,080 the loins are resting. 460 00:22:02,080 --> 00:22:04,960 But knowing that I spent so much time on the lamb, 461 00:22:04,960 --> 00:22:08,680 I have so many different things that I need to do at the same time. 462 00:22:08,680 --> 00:22:10,400 I'm really gonna have to motor. 463 00:22:10,400 --> 00:22:11,920 Oof. 464 00:22:11,920 --> 00:22:14,520 I've got everything on the go at the moment, 465 00:22:14,520 --> 00:22:17,920 so just have to move on to the barley. 466 00:22:17,920 --> 00:22:21,040 So I wanna use barley to make a crust for the lamb 467 00:22:21,040 --> 00:22:24,680 because it's one of the first things they use to make whisky. 468 00:22:24,680 --> 00:22:27,120 They actually grow it here on this farm 469 00:22:27,120 --> 00:22:29,320 so it's a little bit of a nod to that, 470 00:22:29,320 --> 00:22:31,720 but it's also a great ingredient to work with. 471 00:22:33,640 --> 00:22:36,760 I've boiled my barley and I need to get that into the fryer 472 00:22:36,760 --> 00:22:38,920 so that it crisps up and puffs up. 473 00:22:38,920 --> 00:22:43,160 So I drop it into the oil, turn around to grab something else and... 474 00:22:43,160 --> 00:22:45,040 Oh, shit! Shit! 475 00:22:45,040 --> 00:22:46,480 Oh, no, that's hot oil! 476 00:22:46,480 --> 00:22:51,160 I'm like, crap, it's hot oil that's going everywhere but I feel useless. 477 00:22:51,160 --> 00:22:52,240 Um... 478 00:22:52,240 --> 00:22:53,600 I'm just sort of watching it. 479 00:22:53,600 --> 00:22:55,120 You alright? Oh. 480 00:22:55,120 --> 00:22:57,920 It's bubbled all over the bench, all over the cooktops. 481 00:22:57,920 --> 00:22:59,840 I've created such a nightmare. 482 00:22:59,840 --> 00:23:02,000 Oh, yeah, feeling the pressure now. 483 00:23:02,000 --> 00:23:03,320 I'm in trouble. 484 00:23:03,320 --> 00:23:05,160 This has really set me back. 485 00:23:14,960 --> 00:23:19,400 I felt like everything was going really well and really calmly... 486 00:23:19,400 --> 00:23:21,400 Oh, yeah, feeling the pressure now. 487 00:23:21,400 --> 00:23:22,840 Are you alright? Oh. 488 00:23:22,840 --> 00:23:24,240 ..but all of a sudden... 489 00:23:24,240 --> 00:23:25,240 Sorry. 490 00:23:25,240 --> 00:23:27,760 ..I have hot oil bubbling all over the bench. 491 00:23:27,760 --> 00:23:29,400 OK. Um... 492 00:23:29,400 --> 00:23:32,680 I've put some cold oil in to bring the temperature down 493 00:23:32,680 --> 00:23:33,840 and to stop it from bubbling. 494 00:23:33,840 --> 00:23:36,920 But looking around, I've created such a nightmare. 495 00:23:36,920 --> 00:23:39,160 There's hot oil everywhere. 496 00:23:39,160 --> 00:23:41,080 All over the other induction burners. 497 00:23:42,960 --> 00:23:46,440 I can't afford any dramatic situations right now. 498 00:23:46,440 --> 00:23:49,560 I just need things to be calm and organised, 499 00:23:49,560 --> 00:23:52,320 and now there's oil everywhere. 500 00:23:52,320 --> 00:23:55,760 I had a bit of an oil overflow with my barley, 501 00:23:55,760 --> 00:23:58,560 which has really sort of set me back in time. 502 00:23:59,760 --> 00:24:02,080 So I'm going to, instead of frying it, 503 00:24:02,080 --> 00:24:03,520 I'm just going to get it into the oven 504 00:24:03,520 --> 00:24:05,520 and if it crisps up, then I'll use it. 505 00:24:05,520 --> 00:24:09,560 But if not, I might just have to ditch that element. 506 00:24:11,600 --> 00:24:15,400 Our four-course menu starts in three minutes! 507 00:24:15,400 --> 00:24:17,200 Let's go! 508 00:24:23,720 --> 00:24:27,640 I got my pudding in the oven, so I'm quite excited about that. 509 00:24:27,640 --> 00:24:29,240 My ice-cream's churning. 510 00:24:29,240 --> 00:24:31,280 I've just got to work on the butterscotch sauce, 511 00:24:31,280 --> 00:24:32,920 and then I should be sweet. 512 00:24:32,920 --> 00:24:36,640 A really good butterscotch sauce should be rich... 513 00:24:37,680 --> 00:24:39,280 ..deeply caramel. 514 00:24:39,280 --> 00:24:41,880 It should feel beautiful as you eat it. 515 00:24:41,880 --> 00:24:44,120 It should have a little touch of salt in there 516 00:24:44,120 --> 00:24:46,520 to elevate that caramel flavour. 517 00:24:46,520 --> 00:24:49,760 And of course, for this challenge, it's got a smack of whisky. 518 00:24:54,200 --> 00:24:58,000 Sarah's about to start her service, but I've got the second course. 519 00:24:58,000 --> 00:25:01,920 I've pretty well got everything under wraps now. I'm happy. 520 00:25:01,920 --> 00:25:04,280 I'm just working on my little wasabi cream at the moment. 521 00:25:04,280 --> 00:25:07,920 So, I've put a bit of gin in there as well that layers with the wasabi. 522 00:25:07,920 --> 00:25:10,400 So it's quite nice, it's quite botanical. 523 00:25:10,400 --> 00:25:12,560 Because it's one of those elements that just needs to be perfect. 524 00:25:17,080 --> 00:25:18,440 Yep, that will be nice. 525 00:25:18,440 --> 00:25:19,760 It's that time. 526 00:25:19,760 --> 00:25:22,480 JUDGES: Ten, nine, eight, 527 00:25:22,480 --> 00:25:26,120 seven, six, five, four, 528 00:25:26,120 --> 00:25:28,960 three, two, one. 529 00:25:28,960 --> 00:25:31,720 That's it! Service has now started. 530 00:25:31,720 --> 00:25:33,320 Let's go, Sarah. 531 00:25:35,080 --> 00:25:37,000 I AM pumped for service. 532 00:25:37,000 --> 00:25:39,560 This is the funnest part of the whole challenge, 533 00:25:39,560 --> 00:25:41,680 finally getting to serve real diners, 534 00:25:41,680 --> 00:25:43,320 so I'm very excited. 535 00:25:46,600 --> 00:25:49,560 I'm plating the dish with my poached mushrooms 536 00:25:49,560 --> 00:25:51,240 and turnips on the bottom, 537 00:25:51,240 --> 00:25:54,520 sauteed mushrooms with the black garlic on top, 538 00:25:54,520 --> 00:25:57,800 then finishing with my pickled mushrooms, 539 00:25:57,800 --> 00:25:59,520 pickled blackberries... 540 00:26:00,800 --> 00:26:03,880 ..and a generous sprinkle of spicy togarashi on top. 541 00:26:05,200 --> 00:26:09,280 And the waiters will be serving the broth around the outside. 542 00:26:09,280 --> 00:26:10,600 OK, service. 543 00:26:10,600 --> 00:26:12,200 Thank you. 544 00:26:12,200 --> 00:26:14,240 I hope it's a top-four-worthy dish. 545 00:26:14,240 --> 00:26:15,880 I think I've hit the brief, 546 00:26:15,880 --> 00:26:18,960 it's just going to come down to those flavours. 547 00:26:18,960 --> 00:26:21,720 So I'm just hoping that when you're sitting down at the table 548 00:26:21,720 --> 00:26:24,240 and tasting all those flavours together, it really works. 549 00:26:33,240 --> 00:26:35,120 ALL: Thank you. Cool. 550 00:26:45,080 --> 00:26:47,760 Thank you. Thank you. 551 00:26:47,760 --> 00:26:51,000 Alright, so, course one from the lovely Sarah. 552 00:26:51,000 --> 00:26:54,120 It is mushroom and whisky broth, poached Tokyo turnips, 553 00:26:54,120 --> 00:26:57,760 togarashi and whisky-pickled blackberries. 554 00:26:57,760 --> 00:26:59,960 Looks very pretty. Smells amazing. 555 00:26:59,960 --> 00:27:02,080 Good waft of whisky, which is a good sign. 556 00:27:02,080 --> 00:27:03,560 ALL: Yes. 557 00:27:15,280 --> 00:27:17,960 There's a lot going on, isn't there? Mm. 558 00:27:24,360 --> 00:27:28,600 We've never seen this kind of food from Sarah ever. 559 00:27:28,600 --> 00:27:30,520 This is a first. 560 00:27:31,560 --> 00:27:33,640 And I like it. 561 00:27:33,640 --> 00:27:36,680 Like, I like that she's going down that road. 562 00:27:36,680 --> 00:27:39,080 The broth is beautiful. 563 00:27:39,080 --> 00:27:43,080 Just umami-packed, it's beautifully seasoned, it's nicely balanced. 564 00:27:43,080 --> 00:27:45,160 I really like the pickled mushrooms. 565 00:27:45,160 --> 00:27:48,480 Then we've got the sweetness of those pickled blackberries as well. 566 00:27:48,480 --> 00:27:50,720 I thought that was delicious. 567 00:27:50,720 --> 00:27:55,440 What I'm not enjoying is the togarashi. 568 00:27:55,440 --> 00:27:56,800 I'm just not sure whether it goes 569 00:27:56,800 --> 00:27:58,960 with the whisky elements in the dish. 570 00:28:00,240 --> 00:28:02,080 The togarashi itself is nicely made. 571 00:28:02,080 --> 00:28:04,760 I can imagine it on a number of different dishes, 572 00:28:04,760 --> 00:28:09,600 but in your mouth you have the end of the whisky on the palate. 573 00:28:09,600 --> 00:28:12,720 It's competing with the chilli and you're starting to really struggle 574 00:28:12,720 --> 00:28:16,040 with which you can discern the most of. 575 00:28:16,040 --> 00:28:18,440 Yeah. That's definitely a flop. 576 00:28:19,800 --> 00:28:23,440 I think chilli and whisky is a real hard thing to balance. 577 00:28:25,200 --> 00:28:28,440 At the end of the day, has she showcased whisky? Absolutely. 578 00:28:28,440 --> 00:28:31,120 I just think the togarashi was the problem here. 579 00:28:32,320 --> 00:28:37,160 And on a day when you've got a 25% chance of going home, a bit risky. 580 00:28:40,200 --> 00:28:43,240 Service. Thank you. 581 00:28:53,040 --> 00:28:54,720 I finally had a chance to sort of think, 582 00:28:54,720 --> 00:28:56,840 "OK, yeah, cream's done, pickle's done, 583 00:28:56,840 --> 00:28:58,560 "cucumber's done, crumb's done. 584 00:28:58,560 --> 00:29:01,080 "Sweet." OK, I'm at a stage where I can start cleaning up 585 00:29:01,080 --> 00:29:02,440 and thinking about plating. 586 00:29:02,440 --> 00:29:04,280 And I'm happy, like, yep, OK, cool. 587 00:29:04,280 --> 00:29:07,320 Like, I've worked my arse off, I've got everything done. 588 00:29:08,760 --> 00:29:10,600 What temperature did you confit your fish at? 589 00:29:12,200 --> 00:29:15,120 Um...I started it at... 590 00:29:15,120 --> 00:29:16,680 I pretty much got it at 130. 591 00:29:16,680 --> 00:29:20,160 And then I just realised I forgot to turn my fish down. 592 00:29:20,160 --> 00:29:21,600 Have you checked it? Hey? 593 00:29:21,600 --> 00:29:23,240 Have you checked it? Yeah, I'm about to now. 594 00:29:23,240 --> 00:29:26,640 No, no. I forgot to turn my fish down. 595 00:29:26,640 --> 00:29:28,600 He said 130. 596 00:29:28,600 --> 00:29:30,600 Oh, crap. 597 00:29:30,600 --> 00:29:33,760 As soon as I look inside, the oil, it's just...the fish is white, 598 00:29:33,760 --> 00:29:38,000 it's overcooked, and my heart just sinks down into my stomach. 599 00:29:39,000 --> 00:29:40,320 He doesn't look happy. 600 00:29:40,320 --> 00:29:42,800 I've got 30 minutes and I've just overcooked my fish massively. 601 00:29:42,800 --> 00:29:44,040 I've just forgotten about it. 602 00:29:45,920 --> 00:29:49,040 I feel like I've literally been slapped across the face, 603 00:29:49,040 --> 00:29:51,520 and it's just like I'm lost. 604 00:29:53,520 --> 00:29:55,400 Oh, shit, I don't know what to do. 605 00:29:55,400 --> 00:29:56,800 I can't...I can't think. 606 00:29:56,800 --> 00:29:59,480 All I'm thinking about is I'm going home. 607 00:29:59,480 --> 00:30:00,960 My gut is just wrenching. 608 00:30:02,480 --> 00:30:04,280 My time's up, I'm done for. 609 00:30:04,280 --> 00:30:07,320 I've just shot myself in the foot. I've let myself down here. 610 00:30:08,440 --> 00:30:10,000 JUDGES: What are you gonna do? 611 00:30:10,000 --> 00:30:12,440 I'm not going to put it on a plate. 612 00:30:12,440 --> 00:30:14,960 Oh, no. 613 00:30:14,960 --> 00:30:16,920 I'm supposed to actually start service, 614 00:30:16,920 --> 00:30:18,240 and I've got nothing to serve. 615 00:30:18,240 --> 00:30:20,680 It's alright, buddy. Come on, mate. (CLAPS) 616 00:30:24,480 --> 00:30:27,920 I run to the pantry and there's some big squid. 617 00:30:27,920 --> 00:30:29,160 I have to use the squid. 618 00:30:29,160 --> 00:30:31,800 JULIE: You alright, mate? No, my fish... 619 00:30:31,800 --> 00:30:33,800 Just breathe, honey. Just breathe. 620 00:30:33,800 --> 00:30:34,800 Can I do it? 621 00:30:34,800 --> 00:30:36,000 Oh, shit! 622 00:30:46,760 --> 00:30:49,360 Applications for next season are now open. 623 00:30:49,360 --> 00:30:51,640 Go on, get on it! 624 00:30:53,920 --> 00:30:56,480 This has gone terribly to shit. 625 00:30:56,480 --> 00:30:58,920 I've got less than 30 minutes to turn this dish around. 626 00:30:58,920 --> 00:31:01,360 JULIE: Can I do something, Dan? No, you're right, Jules, thank you. 627 00:31:01,360 --> 00:31:03,240 You sure? I just need to... 628 00:31:03,240 --> 00:31:04,640 I'm good, yeah. Take a deep breath in. 629 00:31:04,640 --> 00:31:06,760 Thanks, Jules. Thank you. OK. Give me a smile. 630 00:31:06,760 --> 00:31:08,160 You got this, Dan. 631 00:31:08,160 --> 00:31:09,280 All I need to do is cook fish. 632 00:31:09,280 --> 00:31:10,640 I know how to clean a squid out. 633 00:31:10,640 --> 00:31:13,080 I know how to cook it and I know how to get it done in time. 634 00:31:13,080 --> 00:31:15,240 Just quickly sear them off in a pan and then get them on a plate 635 00:31:15,240 --> 00:31:16,960 and hopefully everything else makes up the dish. 636 00:31:19,200 --> 00:31:21,960 I've got two pans on the rip and I'm going for it 637 00:31:21,960 --> 00:31:25,000 and I'm just getting everything done so I can get my other elements out 638 00:31:25,000 --> 00:31:27,280 and plate up and send them all out as soon as I can. 639 00:31:28,600 --> 00:31:31,520 The odds of me managing to survive today are gonna be very bloody slim 640 00:31:31,520 --> 00:31:34,320 but I'm just gonna do my job and make sure I get it done right. 641 00:31:35,360 --> 00:31:36,560 (SIGHS) 642 00:31:36,560 --> 00:31:37,800 I'm calling it Gin Squid. 643 00:31:37,800 --> 00:31:40,640 Seared squid with wasabi cream, 644 00:31:40,640 --> 00:31:43,040 rye bread crumb, compressed cucumbers 645 00:31:43,040 --> 00:31:44,120 and pickled radishes. 646 00:31:44,120 --> 00:31:45,960 Right, service! 647 00:31:47,640 --> 00:31:49,320 (SIGHS DEEPLY) 648 00:31:55,920 --> 00:31:57,760 Here we go. JOCK: Ooh. 649 00:31:57,760 --> 00:31:59,400 MEL: Thank you very much. Thank you. 650 00:31:59,400 --> 00:32:04,360 Alright, so this menu obviously says Botanical Salmon Confit 651 00:32:04,360 --> 00:32:08,560 but we know that he had an issue with that, so instead we have calamari. 652 00:32:10,520 --> 00:32:12,160 So I think it's literally the same dish. 653 00:32:12,160 --> 00:32:13,200 Yeah. 654 00:32:13,200 --> 00:32:15,760 Bar the sub out for some seared calamari. 655 00:32:15,760 --> 00:32:17,680 Yeah. OK. 656 00:32:39,520 --> 00:32:42,720 It would have been nice with the salmon. 657 00:32:45,040 --> 00:32:47,640 It's better with the calamari. 658 00:32:47,640 --> 00:32:49,680 The cook on the squid was perfect. 659 00:32:49,680 --> 00:32:51,480 Um, loved the crumb. 660 00:32:51,480 --> 00:32:54,000 Orange zest and juniper in the crumb 661 00:32:54,000 --> 00:32:56,440 just highlights that beautiful gin flavour. 662 00:32:56,440 --> 00:32:58,640 The whole dish tastes like a gin and tonic, doesn't it? Mm. 663 00:32:58,640 --> 00:33:02,160 It's very, very simple, don't get me wrong, but how often do we say, 664 00:33:02,160 --> 00:33:04,360 "Do each element as best you possibly can"? 665 00:33:04,360 --> 00:33:07,720 And I think that was beautiful. 666 00:33:07,720 --> 00:33:09,440 Well played, Daniel. Yeah. 667 00:33:09,440 --> 00:33:11,240 Really, really well played. 668 00:33:11,240 --> 00:33:13,400 I think what's so clever about it is that 669 00:33:13,400 --> 00:33:16,760 what he's done is exploded out what ingredients make the gin 670 00:33:16,760 --> 00:33:19,080 and put it back together into a dish. 671 00:33:19,080 --> 00:33:21,520 Every element has it infused in some way. 672 00:33:21,520 --> 00:33:25,600 The blue cypress needles, the flavour of the juniper in the crumb. 673 00:33:25,600 --> 00:33:28,120 The echo of the citrus, again, through it. 674 00:33:28,120 --> 00:33:30,240 I like that the wasabi creme fraiche 675 00:33:30,240 --> 00:33:31,960 gives the dish a little bit of richness. 676 00:33:31,960 --> 00:33:34,560 It does need that to bring everything together. 677 00:33:34,560 --> 00:33:36,280 Subtle perfumed layers 678 00:33:36,280 --> 00:33:39,000 on top of a really perfectly cooked piece of squid - 679 00:33:39,000 --> 00:33:40,520 can't be mad at that. 680 00:33:40,520 --> 00:33:42,080 I can't believe he's done that. (LAUGHS) 681 00:33:42,080 --> 00:33:43,240 Honestly. 682 00:33:43,240 --> 00:33:44,680 It has made the dish better, the squid. 683 00:33:44,680 --> 00:33:46,880 Yeah. The squid lifts everything up. 684 00:33:46,880 --> 00:33:48,000 I'm flabbergasted. 685 00:33:48,000 --> 00:33:50,480 I think he's in there thinking he's gonna go home. Yep. 686 00:33:50,480 --> 00:33:53,200 But he's pulled a rabbit out of a hat. 687 00:33:53,200 --> 00:33:55,880 We've said time and time again the way to win this competition 688 00:33:55,880 --> 00:33:57,400 is making smart choices. Yep. 689 00:33:57,400 --> 00:34:00,880 He made the smart choice of looking at that salmon and going, 690 00:34:00,880 --> 00:34:03,400 "Come hell or high water, I'm not putting that on a plate." 691 00:34:03,400 --> 00:34:06,240 This tasting all of a sudden just got a whole lot more interesting. 692 00:34:06,240 --> 00:34:07,440 Oh, yeah. 693 00:34:07,440 --> 00:34:10,440 Well done, mate. So proud of you. Oh, thank you. 694 00:34:10,440 --> 00:34:12,240 Lifting yourself up when shit goes wrong 695 00:34:12,240 --> 00:34:13,760 is the hardest thing you'll ever do. 696 00:34:13,760 --> 00:34:17,640 And you just nailed it today so...whatever happens. OK? 697 00:34:19,560 --> 00:34:23,200 Daniel's plates have gone out and the pressure is huge... 698 00:34:23,200 --> 00:34:24,400 OK. 699 00:34:24,400 --> 00:34:26,720 Let's get some sort of order happening here. 700 00:34:26,720 --> 00:34:29,400 I've got my sauce done, the glaze done, 701 00:34:29,400 --> 00:34:32,040 but I'm a bit worried about the cook on the lamb. 702 00:34:32,040 --> 00:34:34,520 ..and it's a really awful feeling, 703 00:34:34,520 --> 00:34:37,200 not knowing exactly what it looks like inside 704 00:34:37,200 --> 00:34:39,520 because there's no turning back from here. 705 00:34:39,520 --> 00:34:42,680 If it's overcooked, I just have to send it out. 706 00:34:42,680 --> 00:34:44,000 Bugger. 707 00:34:44,000 --> 00:34:47,960 I cut into the lamb and I'm looking at it and... 708 00:34:47,960 --> 00:34:49,200 ..oh, no. 709 00:34:49,200 --> 00:34:51,280 I think it's a little bit over. 710 00:34:51,280 --> 00:34:54,720 It's overcooked and that could be it for me. 711 00:34:54,720 --> 00:34:55,920 Um... 712 00:34:57,280 --> 00:34:59,000 But... (CHUCKLES) 713 00:34:59,000 --> 00:35:00,880 It's a bit of... 714 00:35:00,880 --> 00:35:03,040 It's still nice and pink blushing. 715 00:35:03,040 --> 00:35:05,200 As it's sitting there after being cut, 716 00:35:05,200 --> 00:35:06,880 the colour's coming back into it. 717 00:35:06,880 --> 00:35:09,360 Actually, it's looking better the longer I'm looking at it. 718 00:35:09,360 --> 00:35:14,240 And it looks really pink and rosy and it's cooked medium rare. 719 00:35:14,240 --> 00:35:15,360 I'm so relieved. 720 00:35:15,360 --> 00:35:18,600 This is gonna take me a while to get the hang of this, I think. 721 00:35:18,600 --> 00:35:23,440 So to plate up, I'm putting the crispy barley on top of the lamb loin 722 00:35:23,440 --> 00:35:24,920 with some of the whisky glaze. 723 00:35:24,920 --> 00:35:26,920 I'm nervous that it might be too crunchy 724 00:35:26,920 --> 00:35:30,520 but the flavour of the lamb fat with the barley and the spices 725 00:35:30,520 --> 00:35:32,920 are really good with the rest of the dish. 726 00:35:32,920 --> 00:35:34,600 So I'm still gonna use it. 727 00:35:34,600 --> 00:35:38,080 To finish the dish, I put a spoonful of the puree, 728 00:35:38,080 --> 00:35:42,400 a spoonful of the mushroom duxelles and then the sauce on at the end. 729 00:35:42,400 --> 00:35:44,080 OK, service, please. 730 00:35:46,720 --> 00:35:48,320 Here we go. 731 00:35:48,320 --> 00:35:49,960 Ooh-hoo. 732 00:35:51,600 --> 00:35:52,840 Thank you. 733 00:35:52,840 --> 00:35:54,360 Thank you very much. 734 00:35:54,360 --> 00:35:56,040 OK. 735 00:35:56,040 --> 00:35:59,480 Course three from Billie - lamb loin crusted in pearl barley, 736 00:35:59,480 --> 00:36:02,480 orange carrot puree, whisky lamb sauce. 737 00:36:02,480 --> 00:36:03,520 How's that lamb looking? 738 00:36:03,520 --> 00:36:05,640 Beautifully pink. Yeah. 739 00:36:22,360 --> 00:36:24,400 Some lovely cooking there from Billie. 740 00:36:24,400 --> 00:36:26,960 Start with the lamb. Beautiful cook on the lamb. 741 00:36:26,960 --> 00:36:30,360 Mine was kind of just heading from medium rare to medium, 742 00:36:30,360 --> 00:36:31,720 which I really enjoy. 743 00:36:31,720 --> 00:36:33,520 The lamb was spectacular. 744 00:36:33,520 --> 00:36:36,280 The orange and carrot puree, it was lovely. 745 00:36:36,280 --> 00:36:37,640 Beautiful texture. 746 00:36:37,640 --> 00:36:40,160 I love the link from the orange in the puree 747 00:36:40,160 --> 00:36:42,120 and the rosemary in the duxelles 748 00:36:42,120 --> 00:36:43,680 and the whisky in the duxelles. 749 00:36:43,680 --> 00:36:47,280 Those three for me were dynamite in terms of flavour combinations. 750 00:36:47,280 --> 00:36:50,200 I love the flavour the pearl barley gives the lamb 751 00:36:50,200 --> 00:36:53,640 but the texture for me, it's just a little bit too tight. 752 00:36:54,800 --> 00:36:56,800 Some significant technique, to be sure. 753 00:36:56,800 --> 00:36:59,400 That sauce was whisky-prevalent 754 00:36:59,400 --> 00:37:02,480 and I like the nutty flavour of the pearl barley. 755 00:37:02,480 --> 00:37:07,520 But...there are parts that are... worrisome in terms of the texture. 756 00:37:07,520 --> 00:37:09,920 The only flaw for me is the crumb. 757 00:37:09,920 --> 00:37:12,040 If she had just blitzed it a little bit just to break it down, 758 00:37:12,040 --> 00:37:14,080 I think it would have made a world of difference. 759 00:37:14,080 --> 00:37:16,240 Is that gonna see her in trouble today? Maybe. 760 00:37:16,240 --> 00:37:19,640 I think we're gonna be judging on the smallest of flaws today. 761 00:37:19,640 --> 00:37:21,880 That's definitely a flaw. 762 00:37:21,880 --> 00:37:23,880 Service, please. (CHUCKLES) 763 00:37:24,920 --> 00:37:27,080 Thank you. 764 00:37:27,080 --> 00:37:28,880 Thank you so much. 765 00:37:28,880 --> 00:37:31,840 This is black apron day, which is always hard. 766 00:37:31,840 --> 00:37:33,400 Um... 767 00:37:33,400 --> 00:37:36,960 (TEARFULLY) Yeah, definitely didn't do what I hoped to so... 768 00:37:38,480 --> 00:37:40,520 Oh, God. 769 00:37:40,520 --> 00:37:42,880 I'm a bit nervous about going home, I think. 770 00:37:47,280 --> 00:37:49,320 (TIMER BEEPS) Oh! That's my cake. 771 00:37:49,320 --> 00:37:50,600 (GRUNTS) 772 00:37:50,600 --> 00:37:53,000 Whoo! (CHUCKLES) 773 00:37:53,000 --> 00:37:55,200 So I get my cakes out of the oven... 774 00:37:55,200 --> 00:37:56,400 Oh, no, no, no, no. 775 00:37:56,400 --> 00:38:00,000 ..and they are quite dark on the bottom. 776 00:38:00,000 --> 00:38:01,720 I think I've burnt them. 777 00:38:02,760 --> 00:38:05,200 There's no time to make this again. 778 00:38:05,200 --> 00:38:09,320 This is actually something that would send me home. 779 00:38:21,520 --> 00:38:23,200 (GRUNTS) 780 00:38:23,200 --> 00:38:25,360 ..and they are quite dark 781 00:38:25,360 --> 00:38:27,040 on the bottom. 782 00:38:27,040 --> 00:38:28,440 Oh, shit. 783 00:38:30,080 --> 00:38:32,080 Oh, God. 784 00:38:32,080 --> 00:38:34,000 There's no time to make this again. 785 00:38:34,000 --> 00:38:38,320 So I'm gonna try and take the parts of that cake that are cooked properly 786 00:38:38,320 --> 00:38:40,440 and serve it to the diners. 787 00:38:40,440 --> 00:38:41,960 That's all I can do. 788 00:38:43,200 --> 00:38:46,520 I've only got a few minutes to go and I've just got to set up 789 00:38:46,520 --> 00:38:49,000 so that I can have a beautiful smooth surface. 790 00:38:50,360 --> 00:38:53,520 My plate has whisky date pudding. 791 00:38:53,520 --> 00:38:55,440 Gotta have a nice amount of sauce. (LAUGHS) 792 00:38:55,440 --> 00:39:00,560 It's got a beautiful big ladle full of that lovely butterscotch sauce. 793 00:39:00,560 --> 00:39:02,320 Nobody likes stingy sauce. 794 00:39:02,320 --> 00:39:05,720 It's got a nice big spoonful of pecan pepper crumble. 795 00:39:07,360 --> 00:39:11,280 And on top of that is sitting my whisky chilli ice-cream. 796 00:39:14,240 --> 00:39:15,960 Alright, service, please. 797 00:39:24,240 --> 00:39:25,760 I'm on the home stretch. 798 00:39:25,760 --> 00:39:27,240 Last few to go. 799 00:39:29,840 --> 00:39:32,160 If I'm the person who is eliminated today, 800 00:39:32,160 --> 00:39:34,680 obviously, I will be shattered. 801 00:39:34,680 --> 00:39:37,680 But at the same time, I'm very proud of what I've done. 802 00:39:39,200 --> 00:39:41,560 I've overcome a few challenges here 803 00:39:41,560 --> 00:39:44,320 and what I see in front of me 804 00:39:44,320 --> 00:39:46,280 is something that looks beautiful... 805 00:39:46,280 --> 00:39:48,080 Service, please. 806 00:39:48,080 --> 00:39:51,040 ..and I hope the judges like it. 807 00:39:52,160 --> 00:39:53,440 There you go. 808 00:39:53,440 --> 00:39:54,520 Oh. 809 00:39:54,520 --> 00:39:57,480 I am stoked to have made it this far. 810 00:39:57,480 --> 00:39:59,280 Can't even tell you how happy I am 811 00:39:59,280 --> 00:40:01,800 that I got to come down here to Tasmania. 812 00:40:01,800 --> 00:40:04,120 Whatever happens from here on in, 813 00:40:04,120 --> 00:40:07,040 I will always be thankful that I said yes to this. 814 00:40:13,960 --> 00:40:16,080 Thank you. Thanks very much. 815 00:40:17,520 --> 00:40:19,840 Course four - sweet by Julie. 816 00:40:19,840 --> 00:40:22,960 Whisky toffee pudding, whisky butterscotch, 817 00:40:22,960 --> 00:40:27,320 whisky chilli ice-cream and pecan crumble. 818 00:40:27,320 --> 00:40:29,920 Does look pretty sexy, doesn't it? 819 00:40:29,920 --> 00:40:31,160 Smells amazing. 820 00:40:48,520 --> 00:40:50,320 (SPOON HITS BOWL) 821 00:40:50,320 --> 00:40:52,320 What's going on there? 822 00:40:53,680 --> 00:40:56,320 The bottom is hard. I don't know why. 823 00:40:58,680 --> 00:41:00,360 Does she know she's burnt the cake? 824 00:41:02,040 --> 00:41:03,560 Whoa. 825 00:41:03,560 --> 00:41:05,080 Look at that. 826 00:41:07,120 --> 00:41:09,200 Yeah, it's burnt at the bottom but look at that. 827 00:41:15,880 --> 00:41:18,520 We've all got a burnt bottom. 828 00:41:18,520 --> 00:41:20,160 To the point where it's...it's, 829 00:41:20,160 --> 00:41:21,960 you know, on the palate, it is burnt. 830 00:41:26,800 --> 00:41:28,280 (SIGHS) 831 00:41:30,520 --> 00:41:33,040 The...the disappointing thing about this 832 00:41:33,040 --> 00:41:34,520 is that she's nailed the brief. Mm. 833 00:41:34,520 --> 00:41:36,160 Yeah. She nailed it. 834 00:41:36,160 --> 00:41:37,480 Yep. You know what I mean? 835 00:41:37,480 --> 00:41:39,560 You couldn't have done a better dessert. 836 00:41:39,560 --> 00:41:42,360 The whisky in the sauce is just stunning. 837 00:41:42,360 --> 00:41:44,280 It's delicious. Mm. Mm. 838 00:41:44,280 --> 00:41:47,000 The execution here is the problem. 839 00:41:47,000 --> 00:41:49,640 And it's a shame. I'm really disappointed for Julie. 840 00:42:07,440 --> 00:42:11,360 What an incredible few days it's been. 841 00:42:11,360 --> 00:42:13,280 From shucking oysters on the east coast 842 00:42:13,280 --> 00:42:15,920 to digging up truffles in the north-west, 843 00:42:15,920 --> 00:42:18,840 to standing right here in the Derwent Valley. 844 00:42:20,080 --> 00:42:23,160 We've cooked in some of the most beautiful locations 845 00:42:23,160 --> 00:42:24,640 ever on MasterChef 846 00:42:24,640 --> 00:42:27,120 and we have loved every minute of it. 847 00:42:29,080 --> 00:42:33,800 Finals week in Tasmania has shown us just how beautiful food can be 848 00:42:33,800 --> 00:42:37,440 when it's cooked by people as talented as each of you. 849 00:42:39,360 --> 00:42:42,480 And the fact that one of you is about to go home... 850 00:42:42,480 --> 00:42:44,120 ..breaks our hearts. 851 00:42:48,560 --> 00:42:50,080 Daniel. 852 00:42:51,720 --> 00:42:54,320 You had the fish course and you chose gin. 853 00:42:56,400 --> 00:42:59,040 After prepping salmon to cure it, 854 00:42:59,040 --> 00:43:00,920 it then became a confit dish 855 00:43:00,920 --> 00:43:03,560 and you eventually served us squid! 856 00:43:06,800 --> 00:43:08,200 You know what? 857 00:43:08,200 --> 00:43:10,160 We're so glad you did. 858 00:43:10,160 --> 00:43:12,760 Because it was perfectly cooked... 859 00:43:14,760 --> 00:43:20,560 ..and just the right vehicle to feature the flavours in that gin. 860 00:43:22,640 --> 00:43:25,360 And, mate, it was dish of the day. 861 00:43:25,360 --> 00:43:28,040 (JULIE LAUGHS) Well done, you're safe, buddy. 862 00:43:34,560 --> 00:43:35,720 Far out. 863 00:43:38,360 --> 00:43:39,480 Billie. 864 00:43:40,600 --> 00:43:42,720 Your lamb was perfectly cooked. 865 00:43:42,720 --> 00:43:46,520 And the lingering flavour when we finished your dish 866 00:43:46,520 --> 00:43:48,080 was that whisky. 867 00:43:48,080 --> 00:43:50,320 Well done. You're also safe. 868 00:43:50,320 --> 00:43:51,840 (SPLUTTERS) 869 00:43:51,840 --> 00:43:54,240 (WHISPERS INDISTINCTLY) 870 00:44:04,400 --> 00:44:05,840 Good luck. You too. 871 00:44:05,840 --> 00:44:08,960 Sarah, Julie, comes down to the two of you. 872 00:44:11,600 --> 00:44:13,160 Julie. 873 00:44:13,160 --> 00:44:15,000 Your dish was simple. 874 00:44:15,000 --> 00:44:20,080 Sticky date pudding, ice-cream and a whisky caramel to die for. 875 00:44:20,080 --> 00:44:23,400 It looked a million bucks on that plate 876 00:44:23,400 --> 00:44:27,200 and more than that, you absolutely smashed the brief. 877 00:44:29,480 --> 00:44:31,000 Sarah. 878 00:44:32,920 --> 00:44:37,520 Your broth was beautifully balanced and it hummed with whisky. 879 00:44:37,520 --> 00:44:40,080 Your turnips and mushrooms were great too 880 00:44:40,080 --> 00:44:41,760 but the togarashi, 881 00:44:41,760 --> 00:44:45,760 it distracted from the beautiful flavour of your broth. 882 00:44:48,360 --> 00:44:50,600 But...Julie... 883 00:44:51,960 --> 00:44:54,000 ..the bottom of all of our cakes... 884 00:44:55,200 --> 00:44:56,600 ..were burnt. 885 00:44:58,200 --> 00:45:01,200 Which left a bitter, burnt flavour in our mouths. 886 00:45:02,720 --> 00:45:07,080 Which is why, I'm sorry, Julie, for the first time ever... 887 00:45:08,080 --> 00:45:09,960 ..you're going home. 888 00:45:11,720 --> 00:45:13,360 You're amazing. 889 00:45:13,360 --> 00:45:15,160 (SOMBRE MUSIC) 890 00:45:24,120 --> 00:45:26,600 It's all good. It's all good. 891 00:45:38,840 --> 00:45:41,640 ANDY: Julie Goodwin, 892 00:45:41,640 --> 00:45:46,320 you are the living, breathing example of the power of MasterChef. 893 00:45:48,680 --> 00:45:51,800 You're an inspiration to so many people, 894 00:45:51,800 --> 00:45:53,440 not just out there, 895 00:45:53,440 --> 00:45:57,320 but to all of the people standing here and to me. 896 00:45:57,320 --> 00:45:59,000 Thanks, Andy. 897 00:46:00,080 --> 00:46:03,400 We are all so glad that you took that phone call 898 00:46:03,400 --> 00:46:05,960 and decided to don that old MasterChef apron again. 899 00:46:07,440 --> 00:46:10,720 Because it has been an honour to have you cook for us. 900 00:46:10,720 --> 00:46:12,360 Thank you. 901 00:46:14,000 --> 00:46:16,280 I've had the most incredible time 902 00:46:16,280 --> 00:46:20,240 and, yeah, it was a big decision to come back but... 903 00:46:20,240 --> 00:46:22,920 ..I'll never regret saying yes to that. 904 00:46:24,920 --> 00:46:27,680 We talk about the MasterChef family and... 905 00:46:27,680 --> 00:46:30,520 ..you know, I was there in the first generation of this family 906 00:46:30,520 --> 00:46:33,440 and it feels kind of appropriate to be handing over, 907 00:46:33,440 --> 00:46:35,240 you know, to a new generation. 908 00:46:38,520 --> 00:46:40,880 So I feel really proud to be able to do that. 909 00:46:40,880 --> 00:46:44,280 I'm not disappointed by that whatsoever. 910 00:46:44,280 --> 00:46:45,960 It feels right. 911 00:46:45,960 --> 00:46:49,160 And I think just for myself... 912 00:46:49,160 --> 00:46:52,600 ..I can finally be at peace 913 00:46:52,600 --> 00:46:55,480 with the idea that the first time round wasn't a mistake. 914 00:46:55,480 --> 00:46:57,120 Mm. You know? 915 00:46:57,120 --> 00:47:00,320 I made it to the top five this time so it can't have been a mistake. 916 00:47:00,320 --> 00:47:02,280 Mm. And, uh... 917 00:47:02,280 --> 00:47:04,760 ..it has shaped my whole life. 918 00:47:04,760 --> 00:47:06,840 It has shaped everything that I do. 919 00:47:06,840 --> 00:47:11,080 It has shaped all of my family's experiences growing up 920 00:47:11,080 --> 00:47:12,880 and I... 921 00:47:12,880 --> 00:47:17,360 ..I couldn't be more grateful to MasterChef. It's...it's... 922 00:47:17,360 --> 00:47:20,080 It's a huge part of my life. 923 00:47:20,080 --> 00:47:21,880 Thank you for coming back 924 00:47:21,880 --> 00:47:24,920 'cause it has meant so much to the three of us. JOCK: Yep. 925 00:47:24,920 --> 00:47:28,320 So much to these guys and so much to the people who are watching as well. 926 00:47:28,320 --> 00:47:30,240 Thank you. 927 00:47:30,240 --> 00:47:34,160 But, unfortunately, Jules, it's time to say goodbye. 928 00:47:34,160 --> 00:47:36,320 (CHUCKLES) 929 00:47:36,320 --> 00:47:39,240 It was coming one way or another, wasn't it?! 930 00:47:39,240 --> 00:47:40,880 Oh. (LAUGHS) 931 00:47:40,880 --> 00:47:43,080 Congratulations. You did so well. 932 00:47:43,080 --> 00:47:44,360 Thank you. 933 00:47:44,360 --> 00:47:45,920 Thank you, Mel. 934 00:47:45,920 --> 00:47:49,720 In all honesty, I'm so proud of making it this far. 935 00:47:49,720 --> 00:47:55,560 I am so thrilled that I got to have the whole experience, you know? 936 00:47:55,560 --> 00:47:58,280 Right up to the very end. 937 00:47:59,760 --> 00:48:02,360 You're amazing. Thank you. 938 00:48:03,920 --> 00:48:05,840 Thanks for cooking for us. 939 00:48:05,840 --> 00:48:08,000 It's been my honour. It's been my honour. 940 00:48:08,000 --> 00:48:10,440 Come up the scenic coast sometime, I'll fire up the pizza oven. 941 00:48:10,440 --> 00:48:12,120 Yes! It's a date. 942 00:48:14,720 --> 00:48:21,000 I came into this competition not knowing if I had the skills or... 943 00:48:21,000 --> 00:48:24,480 ..the mental fortitude to see it through. 944 00:48:25,720 --> 00:48:28,960 And I'm proud of myself for holding myself together 945 00:48:28,960 --> 00:48:31,600 and managing to do this. 946 00:48:31,600 --> 00:48:34,000 I...I didn't think I could. 947 00:48:34,000 --> 00:48:35,320 But I did. 948 00:48:35,320 --> 00:48:38,080 See you later, my friends. 949 00:48:38,080 --> 00:48:41,520 JOCK: Give it up for Julie Goodwin, everybody! 950 00:48:41,520 --> 00:48:43,200 (CHEERING AND APPLAUSE) 951 00:48:43,200 --> 00:48:45,080 I love youse! 952 00:48:45,080 --> 00:48:46,400 Love youse! 953 00:48:46,400 --> 00:48:48,240 I'm going home! 954 00:48:48,240 --> 00:48:52,040 I don't know what's on the other side of this for me. 955 00:48:52,040 --> 00:48:53,520 I honestly don't. 956 00:48:55,120 --> 00:48:57,480 But I'm at peace with whatever happens, 957 00:48:57,480 --> 00:49:00,240 I'm excited for whatever happens. 958 00:49:05,080 --> 00:49:06,840 The future looks good. 959 00:49:09,600 --> 00:49:12,920 ANNOUNCER: Tomorrow night on MasterChef Australia, 960 00:49:12,920 --> 00:49:14,760 it's a challenge 961 00:49:14,760 --> 00:49:17,320 that takes them back to basics... 962 00:49:17,320 --> 00:49:19,160 (GROANS) 963 00:49:19,160 --> 00:49:20,600 Oh, God, it hurts. 964 00:49:20,600 --> 00:49:23,240 ..as they fight to be fast-tracked 965 00:49:23,240 --> 00:49:25,120 to the semifinals. 966 00:49:25,120 --> 00:49:27,280 SARAH: I've been in five immunity cooks, 967 00:49:27,280 --> 00:49:28,600 I've never won. 968 00:49:28,600 --> 00:49:31,240 Surely today has to be my day. 969 00:49:31,240 --> 00:49:35,000 And they're all playing to win. 970 00:49:37,520 --> 00:49:40,360 Captions by Red Bee Media