1 00:00:00,120 --> 00:00:00,360 to Em. MasterChef is 2 00:00:00,360 --> 00:00:00,440 to Em. MasterChef is up 3 00:00:01,000 --> 00:00:04,400 ANNOUNCER: Previously on MasterChef Australia... 4 00:00:04,400 --> 00:00:07,560 ..the top four were taken back in time... 5 00:00:07,560 --> 00:00:09,440 DANIEL: I think this is a really cool challenge, hey. 6 00:00:09,440 --> 00:00:11,360 It's like a little throwback. 7 00:00:11,360 --> 00:00:14,000 ..to when things were more basic. 8 00:00:14,000 --> 00:00:15,920 Oh, God, it hurts. 9 00:00:15,920 --> 00:00:19,360 JOCK: Proper old-fashioned perfection. 10 00:00:19,360 --> 00:00:20,760 ANDY: You take memories 11 00:00:20,760 --> 00:00:23,960 and then you just transform them into masterpieces. 12 00:00:23,960 --> 00:00:28,200 Then Billie and Sarah got bumped up to the big leagues... 13 00:00:28,200 --> 00:00:30,640 Oh! Cool! Ooh! Very fancy. 14 00:00:30,640 --> 00:00:32,000 Very fancy! 15 00:00:32,000 --> 00:00:35,600 ..and Billie blew away the judges. 16 00:00:35,600 --> 00:00:39,600 You are our first semifinalist for 2022! 17 00:00:42,600 --> 00:00:46,640 Tonight, it's judges versus contestants... 18 00:00:46,640 --> 00:00:49,080 BILLIE: We definitely have the upper hand. 19 00:00:49,080 --> 00:00:52,640 ..in the final MasterClass of the season. 20 00:00:54,640 --> 00:00:56,760 # 'Cause you're hot, then you're cold 21 00:00:56,760 --> 00:00:58,520 # You're yes, then you're no 22 00:00:58,520 --> 00:01:00,280 # You're in, then you're out 23 00:01:00,280 --> 00:01:02,160 # You're up, then you're down 24 00:01:02,160 --> 00:01:03,920 # You're wrong when it's right 25 00:01:03,920 --> 00:01:05,760 # It's black and it's white 26 00:01:05,760 --> 00:01:07,560 # We fight, we break up 27 00:01:07,560 --> 00:01:09,520 # We kiss, we make up 28 00:01:09,520 --> 00:01:11,280 # You're hot, then you're cold 29 00:01:11,280 --> 00:01:13,120 # You're yes, then you're no 30 00:01:13,120 --> 00:01:14,920 # You're in, then you're out 31 00:01:14,920 --> 00:01:17,080 # You're up, then you're down. # 32 00:01:33,280 --> 00:01:34,680 Hello, guys. 33 00:01:34,680 --> 00:01:37,160 Good day today, hopefully. 34 00:01:37,160 --> 00:01:39,200 Through here. 35 00:01:39,200 --> 00:01:41,440 DANIEL: Nailed it, Billie. 36 00:01:41,440 --> 00:01:45,680 (CHEERING, APPLAUSE) 37 00:01:49,600 --> 00:01:52,200 ALDO: Go, top four! 38 00:01:52,200 --> 00:01:53,760 ALVIN: Hello! 39 00:01:55,240 --> 00:01:56,440 Everyone's back today, 40 00:01:56,440 --> 00:01:58,480 so it feels kind of like a privilege, I suppose, 41 00:01:58,480 --> 00:02:01,720 to walk through the doors as a, you know, top four contestant. 42 00:02:01,720 --> 00:02:03,160 They're all close friends now, too. 43 00:02:03,160 --> 00:02:05,480 So they're all, I think, really proud of all of us. 44 00:02:05,480 --> 00:02:08,160 Look at Dan. Dan feels like he's a rock star. 45 00:02:08,160 --> 00:02:10,160 Whoo-whoo! 46 00:02:10,160 --> 00:02:12,280 Well, what a welcome! 47 00:02:13,400 --> 00:02:18,000 How amazing is it to have everybody back under the one roof? 48 00:02:18,000 --> 00:02:19,480 BILLIE: Yeah. So cool. So good. 49 00:02:19,480 --> 00:02:21,160 You guys are our top four, 50 00:02:21,160 --> 00:02:25,400 and this is the final MasterClass of the season. 51 00:02:25,400 --> 00:02:26,920 (CHEERING) 52 00:02:30,880 --> 00:02:34,040 This MasterClass will take part over two rounds. 53 00:02:34,040 --> 00:02:39,320 And in round one, the four of you get to relax. 54 00:02:39,320 --> 00:02:41,680 Oh. Yay. Ooh. Nice. 55 00:02:41,680 --> 00:02:44,040 (LAUGHTER) 56 00:02:44,040 --> 00:02:47,640 You're going to be helping me judge Jock and Andy. 57 00:02:47,640 --> 00:02:49,640 (APPLAUSE) Yes! Whoo! 58 00:02:51,120 --> 00:02:52,320 Yes! 59 00:02:52,320 --> 00:02:54,680 (LAUGHTER) 60 00:02:54,680 --> 00:02:56,720 It's the moment you've been waiting for, Daniel. 61 00:02:56,720 --> 00:03:00,000 Oh, I've rehearsed lines and stuff. Oh, wow. 62 00:03:00,000 --> 00:03:02,800 All those, like, moments where I've gone up and it's like... (GRUNTS) 63 00:03:02,800 --> 00:03:05,000 (LAUGHTER) 64 00:03:05,000 --> 00:03:07,320 And remember, you may still have more of those. 65 00:03:07,320 --> 00:03:10,040 (LAUGHTER) 66 00:03:10,040 --> 00:03:12,000 Let's switch positions! 67 00:03:12,000 --> 00:03:14,320 (SPECTATORS EXCLAIM) 68 00:03:14,320 --> 00:03:16,440 (CHEERING, APPLAUSE) 69 00:03:16,440 --> 00:03:18,120 Whoa! This feels strange. 70 00:03:18,120 --> 00:03:20,320 Oh. Feels good? Feels really good. 71 00:03:20,320 --> 00:03:22,000 You guys look nervous. 72 00:03:22,000 --> 00:03:24,600 You actually do. Look what they're doing with their hands. That's what we do. 73 00:03:24,600 --> 00:03:26,480 BILLIE: Nice to see Andy and Jock 74 00:03:26,480 --> 00:03:29,360 nervous, standing there waiting to cook. 75 00:03:29,360 --> 00:03:31,320 I feel a little bit cruel saying that, 76 00:03:31,320 --> 00:03:34,320 but it's good to be on the other side. 77 00:03:34,320 --> 00:03:40,440 Jock and Andy, your challenge today is an invention test. 78 00:03:40,440 --> 00:03:42,520 Our favourite. (LAUGHTER) 79 00:03:42,520 --> 00:03:45,680 We would like you to reinvent... 80 00:03:45,680 --> 00:03:48,520 ..a classic pub meal... Ooh! 81 00:03:48,520 --> 00:03:50,200 ..from this menu. 82 00:03:50,200 --> 00:03:51,320 Oh. 83 00:03:56,320 --> 00:03:57,800 DANIEL: It's actually a great challenge 84 00:03:57,800 --> 00:03:59,920 'cause I think it's... I think it's pretty hard. 85 00:03:59,920 --> 00:04:02,160 But the judges are judges for a reason - 86 00:04:02,160 --> 00:04:03,480 they know what they're doing. 87 00:04:03,480 --> 00:04:05,080 And they're going to be put through the wringer. 88 00:04:05,080 --> 00:04:07,040 I'm really intrigued. We'll see what they can do. 89 00:04:07,040 --> 00:04:08,960 Is it chicken 'parmi' or chicken 'parma'? 90 00:04:08,960 --> 00:04:10,120 Yeah, it's chicken parmi. 91 00:04:10,120 --> 00:04:12,800 SOME: Parmi! OTHERS: Parma! 92 00:04:12,800 --> 00:04:15,200 Hands up if we're 'parma'. Parma. 93 00:04:15,200 --> 00:04:17,200 Hands up if we're 'parmi'. 94 00:04:17,200 --> 00:04:19,440 50-50! SARAH: I'm 'parma'. 95 00:04:21,080 --> 00:04:23,760 Alright, on the menu, we have 96 00:04:23,760 --> 00:04:26,360 a chicken parma - or parmi - 97 00:04:26,360 --> 00:04:30,040 salt and pepper calamari, fish and chips, bangers and mash, 98 00:04:30,040 --> 00:04:32,200 chicken Caesar salad, 99 00:04:32,200 --> 00:04:33,960 the steak special, 100 00:04:33,960 --> 00:04:36,920 burger and fries, roast of the day 101 00:04:36,920 --> 00:04:39,720 and the classic pub pie. 102 00:04:40,960 --> 00:04:44,720 Alright, Andy, what will you reinvent? 103 00:04:44,720 --> 00:04:49,600 So, I think I'm going to do my favourite out of all them - 104 00:04:49,600 --> 00:04:50,800 chicken parmi. 105 00:04:50,800 --> 00:04:52,640 And Jock? 106 00:04:52,640 --> 00:04:54,400 I think I'll do a steak special. 107 00:04:54,400 --> 00:04:56,280 OK. 108 00:04:56,280 --> 00:04:59,800 You'll have 60 minutes to reinvent your pub classics. 109 00:04:59,800 --> 00:05:01,680 Pantry and the garden are open 110 00:05:01,680 --> 00:05:05,400 and myself and the top four will taste your dishes. 111 00:05:05,400 --> 00:05:07,520 Jock, you are the reigning champion. 112 00:05:07,520 --> 00:05:08,920 I am. 113 00:05:08,920 --> 00:05:11,920 All eyes are on you, gents. 114 00:05:11,920 --> 00:05:14,640 Your time starts now! 115 00:05:14,640 --> 00:05:16,160 (CHEERING, APPLAUSE) 116 00:05:16,160 --> 00:05:18,360 After you. Come on, let's go. 117 00:05:18,360 --> 00:05:19,920 MINOLI: Why aren't you running?! 118 00:05:23,560 --> 00:05:25,360 (SIGHS) 119 00:05:27,200 --> 00:05:29,760 JENN: It's always great to see Jock and Andy in action, 120 00:05:29,760 --> 00:05:32,880 and everything is at stake today - 121 00:05:32,880 --> 00:05:35,680 pride, reputation, bragging rights, 122 00:05:35,680 --> 00:05:38,120 the invisible tiara on Jock's head. 123 00:05:38,120 --> 00:05:40,360 Everything is at stake today. 124 00:05:41,560 --> 00:05:42,800 KEYMA: Andy, chop chop. 125 00:05:42,800 --> 00:05:45,760 Thank you for the words of wisdom, Keyma. Well... 126 00:05:45,760 --> 00:05:47,760 SARAH: Do you need help finding anything, Andy? 127 00:05:47,760 --> 00:05:50,160 Nah, I got this. (LAUGHS) He's very confident. 128 00:05:52,440 --> 00:05:53,640 Guanciale... 129 00:05:53,640 --> 00:05:54,680 BILLIE: Salt. 130 00:05:54,680 --> 00:05:56,840 Good call. You guys have done this before. 131 00:05:56,840 --> 00:05:58,760 You're welcome. (LAUGHTER) 132 00:05:58,760 --> 00:06:00,200 These boys need some help. 133 00:06:00,200 --> 00:06:01,520 They haven't done this in a while. 134 00:06:01,520 --> 00:06:03,600 So that's what we're here for. 135 00:06:03,600 --> 00:06:06,080 Whoa. SARAH AND BILLIE: Whoa! 136 00:06:10,480 --> 00:06:13,120 Jeez, plenty of butter. That's a lot of butter. 137 00:06:14,120 --> 00:06:17,320 Oh! Lucky day. Look at that. Wagyu. Yeah. 138 00:06:18,480 --> 00:06:21,200 Go, Andy! (CHEERING, SHOUTING) 139 00:06:21,200 --> 00:06:22,920 ALVIN: Yes, get moving! 140 00:06:26,160 --> 00:06:27,560 MINOLI: Andy, what's cookin'? 141 00:06:27,560 --> 00:06:29,520 ANDY: Chicken! JULIE: Hey, that's my bit! 142 00:06:29,520 --> 00:06:31,120 (LAUGHS) 143 00:06:31,120 --> 00:06:34,240 So, I'm going to take all of the elements of a chicken parma - 144 00:06:34,240 --> 00:06:36,840 the chicken, the ham, 145 00:06:36,840 --> 00:06:39,600 the tomato chilli sauce - I like chilli sauce - 146 00:06:39,600 --> 00:06:42,560 and putting it into a bit of a reinvention. 147 00:06:42,560 --> 00:06:46,400 So, I'm going to do glazed chilli roasted chicken, 148 00:06:46,400 --> 00:06:48,400 I'm going to do a bacon and chicken sauce, 149 00:06:48,400 --> 00:06:51,600 a pangrattato with the Parmigiano-Reggiano 150 00:06:51,600 --> 00:06:52,760 and some guanciale. 151 00:06:52,760 --> 00:06:54,480 And a couple of burnt leeks, 152 00:06:54,480 --> 00:06:56,240 'cause I love onion rings when I go to the pub. 153 00:06:56,240 --> 00:06:58,040 That's me. 154 00:07:00,320 --> 00:07:01,680 He's a three-hatted chef, 155 00:07:01,680 --> 00:07:03,720 so I'm going to have to boost everything with flavour 156 00:07:03,720 --> 00:07:05,040 to try and take the win. 157 00:07:07,040 --> 00:07:09,000 Jock, can you tell us what you're making? 158 00:07:09,000 --> 00:07:10,960 Reverse steak and chips. 159 00:07:10,960 --> 00:07:12,800 Ooh! 160 00:07:12,800 --> 00:07:14,440 Mr Jock Zonfrillo. Hello. 161 00:07:14,440 --> 00:07:17,320 DANIEL: Jock! You're reinventing the steak special. 162 00:07:17,320 --> 00:07:22,160 So, basically, they're going to be beef chips and potato steak. 163 00:07:22,160 --> 00:07:24,520 ALL: Ohhhh! 164 00:07:24,520 --> 00:07:25,960 ALVIN: I'd eat that. 165 00:07:25,960 --> 00:07:27,880 That's pretty cool. 166 00:07:27,880 --> 00:07:30,920 And then make a pepper sauce. But, like, a GOOD pepper sauce. 167 00:07:30,920 --> 00:07:32,680 You know when you go to a pub and you get pepper sauce 168 00:07:32,680 --> 00:07:34,600 and it's, like, sometimes just a bit ordinary? Yeah. 169 00:07:34,600 --> 00:07:36,960 So I'm going with Tellicherry pepper. 170 00:07:36,960 --> 00:07:40,280 So, basically, when you pick peppercorns off of the vine, 171 00:07:40,280 --> 00:07:44,520 they grade them, and the biggest peppercorns are Tellicherrys, 172 00:07:44,520 --> 00:07:47,600 and they're citrusy, more fruity, full-flavoured. 173 00:07:47,600 --> 00:07:48,720 Delicious. 174 00:07:48,720 --> 00:07:50,160 You are the reigning champ, of course. 175 00:07:50,160 --> 00:07:52,480 I am. Are you worried that Andy might win? 176 00:07:52,480 --> 00:07:54,840 Andy's going to bring it today. There's no question. 177 00:07:54,840 --> 00:07:57,440 He wants my tiara from last year. 178 00:07:57,440 --> 00:07:59,520 I'm determined not to give it to him. 179 00:07:59,520 --> 00:08:01,320 But, you know, he's got chicken. 180 00:08:01,320 --> 00:08:03,240 And you know Andy and chicken. Yeah. 181 00:08:03,240 --> 00:08:05,480 He's very good. Mm. Gloves are off. 182 00:08:05,480 --> 00:08:07,320 Good luck. Oh, thank you. 183 00:08:07,320 --> 00:08:09,000 You look nervous. 184 00:08:09,000 --> 00:08:11,040 (LAUGHS) 185 00:08:11,040 --> 00:08:12,680 Well, how crazy is this? 186 00:08:12,680 --> 00:08:14,200 The tables have turned. 187 00:08:14,200 --> 00:08:15,520 Great challenge today. 188 00:08:15,520 --> 00:08:19,040 You know, pub classics, they're arguably perfect as they are, 189 00:08:19,040 --> 00:08:20,800 but it is an invention test, 190 00:08:20,800 --> 00:08:22,520 and you guys know how hard it is 191 00:08:22,520 --> 00:08:25,440 to take something that we love, with clear idea about, 192 00:08:25,440 --> 00:08:27,680 and transform it into something else. 193 00:08:27,680 --> 00:08:28,840 What would you do? 194 00:08:28,840 --> 00:08:31,520 I reckon I'd go the chicken Caesar salad. 195 00:08:31,520 --> 00:08:35,120 The flavours of, like, chicken, bacon, parmesan, anchovies, 196 00:08:35,120 --> 00:08:38,480 you could turn that into a little savoury choux, but... 197 00:08:38,480 --> 00:08:40,560 Ooh! OK. I like it. Yeah. 198 00:08:43,360 --> 00:08:45,640 Look, they are definitely sweating. 199 00:08:45,640 --> 00:08:48,560 Jock, of course, won the last of these battles. 200 00:08:48,560 --> 00:08:52,200 So I think Andy will be really vying to win today. 201 00:08:52,200 --> 00:08:54,800 They may have learned something from all of us 202 00:08:54,800 --> 00:08:56,080 over the last few months. 203 00:08:56,080 --> 00:08:57,480 Hopefully. Of course they have. 204 00:08:57,480 --> 00:08:59,640 Jock and Andy seem to be pretty good mates, 205 00:08:59,640 --> 00:09:03,800 but this competition is bringing out a pretty competitive side in them 206 00:09:03,800 --> 00:09:08,800 and they're really both gunning for that winning spot today. 207 00:09:08,800 --> 00:09:11,600 I can see youse are both working really hard at your dishes. 208 00:09:11,600 --> 00:09:14,920 Let's hope that the only thing that's 'board' is this here. 209 00:09:14,920 --> 00:09:16,480 You've got 40 minutes to go! 210 00:09:16,480 --> 00:09:18,160 Yes! 211 00:09:18,160 --> 00:09:19,800 (CHEERING) 212 00:09:19,800 --> 00:09:21,280 That was good. 213 00:09:23,600 --> 00:09:25,200 ALVIN: Smells great, Andy. 214 00:09:25,200 --> 00:09:26,920 ANDY: Thank you, Alvin. 215 00:09:26,920 --> 00:09:29,080 I hope it's inventive. It is. 216 00:09:30,320 --> 00:09:32,480 Oh! Are you gonna coat the chicken in that hot sauce? 217 00:09:32,480 --> 00:09:33,840 Yeah. Yes! 218 00:09:33,840 --> 00:09:35,160 Yes! Nice. 219 00:09:38,120 --> 00:09:40,080 JULIE: Are you putting any beef flavour 220 00:09:40,080 --> 00:09:42,480 into these potato steaks, Jock? Yeah. 221 00:09:42,480 --> 00:09:46,520 They're going to take the fat off of the Wagyu, and it'll go in. 222 00:09:46,520 --> 00:09:50,040 At this stage, really, it's just butter - a lot of butter - 223 00:09:50,040 --> 00:09:52,560 the Wagyu fat, and then I'm about to hit it 224 00:09:52,560 --> 00:09:54,960 with some garlic, some rosemary, and some thyme. 225 00:10:01,640 --> 00:10:03,280 Ginger, garlic... 226 00:10:06,680 --> 00:10:07,840 Oh, it's gonna go over! 227 00:10:07,840 --> 00:10:09,200 Oh, it's going over! It's going over! 228 00:10:12,880 --> 00:10:14,360 (WHISTLES MELODY) 229 00:10:14,360 --> 00:10:16,120 It's going over! It's going over! 230 00:10:16,120 --> 00:10:17,840 Oh! 231 00:10:32,120 --> 00:10:33,640 Ginger, garlic... 232 00:10:35,080 --> 00:10:36,440 Oh, it's gonna go over! 233 00:10:36,440 --> 00:10:38,720 STEPH: Oh, it's going over! It's going over! It's going over! 234 00:10:38,720 --> 00:10:39,880 Oh! 235 00:10:40,960 --> 00:10:42,400 (WHISTLES MELODY) 236 00:10:47,040 --> 00:10:49,480 Oh, sabotage. Sabotage! Sabotage! 237 00:10:49,480 --> 00:10:52,520 Oh! No! (JEERING, SHOUTING) 238 00:10:52,520 --> 00:10:54,200 Bravo, Andy. 239 00:10:55,280 --> 00:10:56,920 Ohh! 240 00:10:58,160 --> 00:10:59,880 Andy Allen. 241 00:10:59,880 --> 00:11:01,400 She nearly went over! 242 00:11:01,400 --> 00:11:03,600 Turn the heat up. (LAUGHTER) 243 00:11:03,600 --> 00:11:05,760 You kidding? Did the honourable thing. 244 00:11:07,840 --> 00:11:10,760 Jock and Andy, bring us a dish that makes us shimmy! 245 00:11:10,760 --> 00:11:12,400 Whoo! 246 00:11:12,400 --> 00:11:14,640 30 minutes to go! 247 00:11:19,720 --> 00:11:22,800 So, this is the final, fun MasterClass of the year. 248 00:11:22,800 --> 00:11:26,600 First round is a cook-off, Jock versus Andy. 249 00:11:27,880 --> 00:11:29,160 It's an invention test, 250 00:11:29,160 --> 00:11:31,920 so they have to take a pub classic 251 00:11:31,920 --> 00:11:33,560 and reinvent it. 252 00:11:33,560 --> 00:11:35,040 ALVIN: How long is that going to take? 253 00:11:35,040 --> 00:11:37,960 I reckon about 25 to halfa. 254 00:11:39,360 --> 00:11:40,720 Andy. Mr Andy Allen. 255 00:11:40,720 --> 00:11:42,040 Oh, ladies. Hello. 256 00:11:42,040 --> 00:11:45,160 You chose a chicken parmigiana. Yeah. 257 00:11:45,160 --> 00:11:47,200 Often, the deconstructed things, 258 00:11:47,200 --> 00:11:50,240 are they better than the original, Andy? 259 00:11:50,240 --> 00:11:54,120 This is my game today, to make something as tasty, 260 00:11:54,120 --> 00:11:56,400 or if not tastier, than the real deal. 261 00:11:56,400 --> 00:11:59,040 And how's that going? Is it tastier? I think it's going pretty good. 262 00:11:59,040 --> 00:12:00,680 So, chook - it's been basted 263 00:12:00,680 --> 00:12:03,960 with a couple of different hot sauces and a little bit of ketchup. 264 00:12:03,960 --> 00:12:06,640 Then we've got the ham element, 265 00:12:06,640 --> 00:12:08,720 which is going to be in the sauce, 266 00:12:08,720 --> 00:12:10,360 and then the pangrattato is going to be, 267 00:12:10,360 --> 00:12:12,000 like, the crumb element of the dish. 268 00:12:12,000 --> 00:12:16,000 So, obviously, bread cooked out in some of this guanciale fat, 269 00:12:16,000 --> 00:12:18,280 a little bit of Parmigiano-Reggiano in it as well. OK. 270 00:12:18,280 --> 00:12:20,000 And then, I eat it with onion rings all the time, 271 00:12:20,000 --> 00:12:22,600 so I've done some burnt leeks to just drape over the top. 272 00:12:22,600 --> 00:12:26,000 As long as you bring the spirit of a parmi, you could win this thing. 273 00:12:26,000 --> 00:12:27,560 Can we have some tears, Andy? 274 00:12:27,560 --> 00:12:28,760 Good luck. 275 00:12:28,760 --> 00:12:30,480 Oh... 276 00:12:30,480 --> 00:12:31,760 (LAUGHS) 277 00:12:37,160 --> 00:12:39,400 JOCK: Right now, my sauce is on the go. 278 00:12:39,400 --> 00:12:42,960 Beef fat rendered with some shallots, a load of peppercorns, 279 00:12:42,960 --> 00:12:45,720 and seaweed vinegar, and a seaweed paste. 280 00:12:48,800 --> 00:12:49,960 Hello! 281 00:12:49,960 --> 00:12:51,960 BILLIE: You've got 20 minutes left now. 282 00:12:51,960 --> 00:12:53,880 So, what have you got left to do? 283 00:12:53,880 --> 00:12:57,520 I've just cut my steak, which are going to be chips, 284 00:12:57,520 --> 00:13:00,280 so I'm just giving them a good old season, 285 00:13:00,280 --> 00:13:02,400 and then we're going to get them on the hibachi. 286 00:13:02,400 --> 00:13:03,640 OK. 287 00:13:03,640 --> 00:13:05,440 Waiting for something go wrong, to be honest. 288 00:13:05,440 --> 00:13:07,160 Well... Still got time for that. 289 00:13:07,160 --> 00:13:09,320 Can we just have a little taste? 290 00:13:14,440 --> 00:13:15,720 What do you think, ladies? 291 00:13:15,720 --> 00:13:16,920 Dunno. We don't know. 292 00:13:16,920 --> 00:13:18,280 Tell you later. 293 00:13:18,280 --> 00:13:21,240 When you're recreating a classic, it has to be better, right? 294 00:13:22,240 --> 00:13:23,480 Is it going to be better? 295 00:13:23,480 --> 00:13:25,160 Be better. 296 00:13:25,160 --> 00:13:26,800 (ALL LAUGH) Sounds good. Thank you. 297 00:13:30,480 --> 00:13:33,160 So, 15 to go. 298 00:13:33,160 --> 00:13:34,760 Chicken's in the oven. 299 00:13:34,760 --> 00:13:36,200 The chicken sauce is reducing there, 300 00:13:36,200 --> 00:13:38,880 and I'm just going to fold the crispy guanciale through it at the end. 301 00:13:38,880 --> 00:13:40,080 I think I'm pretty good. 302 00:13:40,080 --> 00:13:42,520 The only thing is I'm never used to these ovens. 303 00:13:42,520 --> 00:13:44,080 And I'm looking at the chicken 304 00:13:44,080 --> 00:13:46,880 and I'd love a bit more colour on it, so... 305 00:13:46,880 --> 00:13:49,000 I've got...I've literally got it up full whack. 306 00:13:54,920 --> 00:13:56,680 The sauces are ready. 307 00:13:56,680 --> 00:13:58,040 Beef cooked. 308 00:13:58,040 --> 00:14:00,920 I've gotta just give these as much love as I can 309 00:14:00,920 --> 00:14:02,560 till the end of the cook. 310 00:14:07,400 --> 00:14:09,920 Are they cooking through? What do you reckon? 311 00:14:09,920 --> 00:14:11,640 Um, not yet. 312 00:14:11,640 --> 00:14:12,960 You got, what, nine minutes. 313 00:14:12,960 --> 00:14:14,480 Yeah, they're pretty big. 314 00:14:14,480 --> 00:14:16,200 They're not small fondants, right? 315 00:14:16,200 --> 00:14:21,280 Jock's cut some pretty large potato steaks, and...they're huge. 316 00:14:21,280 --> 00:14:24,240 I'm not sure that they're going to cook all the way through. 317 00:14:24,240 --> 00:14:28,400 If they don't cook with a minute to go, I'm kind of screwed. 318 00:14:28,400 --> 00:14:30,280 We'll leave you to it. Thank you. 319 00:14:33,520 --> 00:14:37,280 Five judges to impress, and only five minutes to go! 320 00:14:37,280 --> 00:14:39,960 (CHEERING, APPLAUSE) 321 00:14:39,960 --> 00:14:42,240 Go, guys! Bring on the pain! 322 00:14:42,240 --> 00:14:43,760 Come on, guys! 323 00:14:43,760 --> 00:14:46,760 You can do it, guys! You got this! 324 00:14:46,760 --> 00:14:48,800 Andy's doing Andy right now, 325 00:14:48,800 --> 00:14:50,720 and he's charring his glazed chicken quite heavily. 326 00:14:50,720 --> 00:14:52,680 It just looks so delicious. 327 00:14:52,680 --> 00:14:54,720 I could sit on the beach, drinking beer, 328 00:14:54,720 --> 00:14:56,600 smashing that chicken, no worries. 329 00:15:02,640 --> 00:15:04,280 Can I have a little taste? 330 00:15:04,280 --> 00:15:06,160 Yeah. 331 00:15:06,160 --> 00:15:07,800 You can, Keyma. 332 00:15:09,160 --> 00:15:10,960 Thank you, Andy. No worries. 333 00:15:12,960 --> 00:15:14,680 Did you check the balance on that one? 334 00:15:14,680 --> 00:15:17,240 Still gotta get the guanciale in there, Keyma. OK. 335 00:15:17,240 --> 00:15:19,760 But thank you for your concern. OK. 336 00:15:23,680 --> 00:15:24,680 OK. 337 00:15:26,280 --> 00:15:28,560 SARAH: You do need to check the seasoning on that, though. 338 00:15:28,560 --> 00:15:30,480 Thank you so much. (LAUGHS) You do. 339 00:15:30,480 --> 00:15:33,600 When the guanciale goes in there, do you think it's going to change? 340 00:15:33,600 --> 00:15:35,520 Let's see. Uh, well, you would hope so. 341 00:15:38,800 --> 00:15:42,120 (MOCK-ANXIOUSLY) Ohh... Ohh... (LAUGHTER) 342 00:15:52,480 --> 00:15:54,640 (CHEERING, SHOUTING) 343 00:15:55,760 --> 00:15:57,680 ALDO: Get it on the plate! 344 00:16:00,960 --> 00:16:02,480 (POTS CLATTER) 345 00:16:02,480 --> 00:16:04,640 (SIGHS) Oh, dear. Bravo! 346 00:16:04,640 --> 00:16:08,120 Bravo! (CHEERING) 347 00:16:08,120 --> 00:16:10,160 KEYMA: How are the fondants going? 348 00:16:10,160 --> 00:16:12,080 They're not quite cooked. 349 00:16:12,080 --> 00:16:14,840 Jock, you have three minutes to go. Yeah, I know. 350 00:16:14,840 --> 00:16:17,320 I'm a little bit worried. Mm. 351 00:16:18,360 --> 00:16:21,600 I'm a bit concerned about the potato steaks. 352 00:16:21,600 --> 00:16:23,480 There's three minutes left. 353 00:16:26,680 --> 00:16:28,960 Not cooked yet. 354 00:16:28,960 --> 00:16:30,080 Andy, on the other hand, 355 00:16:30,080 --> 00:16:33,160 he's going really far away from classic chicken parma, 356 00:16:33,160 --> 00:16:35,280 but it looks very inventive. 357 00:16:37,400 --> 00:16:38,840 One minute to go! 358 00:16:38,840 --> 00:16:40,520 (CHEERING) 359 00:16:42,000 --> 00:16:44,080 Put it on the plate! 360 00:16:44,080 --> 00:16:45,760 Hurry up! Come on, Andy! 361 00:16:46,760 --> 00:16:49,520 DANIEL: One minute left, the judges are plating up their dishes. 362 00:16:49,520 --> 00:16:51,760 So, Andy's got the chilli glazed chicken, 363 00:16:51,760 --> 00:16:53,320 burnt leeks, pangrattato, 364 00:16:53,320 --> 00:16:55,440 and a bacon and chicken sauce. 365 00:16:56,440 --> 00:16:57,560 I think they're done. 366 00:16:57,560 --> 00:16:59,560 Jock's got the fondant potato steak, 367 00:16:59,560 --> 00:17:03,400 wagyu steak chips, and a funky pepper sauce. 368 00:17:03,400 --> 00:17:07,480 ALL: Ten! Nine! Eight! Seven! 369 00:17:07,480 --> 00:17:13,080 Six! Five! Four! Three! Two! One! 370 00:17:13,080 --> 00:17:16,360 (CHEERING) 371 00:17:23,760 --> 00:17:26,720 Andy, we've gotta love your bromance. 372 00:17:30,360 --> 00:17:31,400 (WHISPERS) Ready? 373 00:17:31,400 --> 00:17:32,520 Psst! 374 00:17:32,520 --> 00:17:34,160 You ready? (WHISPERS) I'm ready. 375 00:17:36,360 --> 00:17:37,920 Shh! Good luck. 376 00:17:37,920 --> 00:17:39,520 Good luck too. (KISSES) 377 00:17:39,520 --> 00:17:41,360 (CONTESTANTS CHUCKLE) 378 00:17:41,360 --> 00:17:44,160 And the first dish we'd like to taste belongs to Andy. 379 00:17:44,160 --> 00:17:47,400 (CHEERING, APPLAUSE) 380 00:17:53,440 --> 00:17:54,560 Wow. 381 00:17:56,400 --> 00:17:58,080 Andy, what have you made for us? 382 00:17:58,080 --> 00:18:02,840 I've done a fermented chilli and tomato glazed whole chicken. 383 00:18:02,840 --> 00:18:06,480 I've got some burnt leeks on top there, for the onion element. 384 00:18:06,480 --> 00:18:08,160 And I've got a little pangrattato 385 00:18:08,160 --> 00:18:12,000 with some crispy guanciale and some Parmigiano-Reggiano. 386 00:18:12,000 --> 00:18:14,720 Can you do that in one sentence, please? 387 00:18:14,720 --> 00:18:15,920 Sure. 388 00:18:15,920 --> 00:18:17,160 Chicken parmi. 389 00:18:17,160 --> 00:18:20,520 (LAUGHTER) 390 00:18:23,160 --> 00:18:25,080 MEL: OK. Alright. Let's eat. 391 00:18:25,080 --> 00:18:28,080 BILLIE: Wowza. SARAH: Wowza! (LAUGHS) 392 00:18:44,360 --> 00:18:46,800 (LAUGHS) This is so weird. 393 00:18:46,800 --> 00:18:48,600 But that was so great. 394 00:18:48,600 --> 00:18:53,880 It was all the joy of a classic pub chicken parmi. 395 00:18:53,880 --> 00:18:57,840 Beautifully succulent chicken, just imbued with a light amount of smoke. 396 00:18:57,840 --> 00:19:00,440 The bacon gravy - lovely, luscious texture. 397 00:19:00,440 --> 00:19:03,440 The pangrattato for that beautiful crunch. 398 00:19:03,440 --> 00:19:06,040 It's all the experiences that you expect in that dish. 399 00:19:06,040 --> 00:19:07,600 just not as you imagine it. 400 00:19:07,600 --> 00:19:09,040 Well done. Thank you. 401 00:19:09,040 --> 00:19:11,120 It's such a different take on it. 402 00:19:11,120 --> 00:19:13,680 Really reminds me of a parmigiana. 403 00:19:13,680 --> 00:19:15,040 It's really tasty food. 404 00:19:15,040 --> 00:19:18,360 Just looking at it, and how generous it was, the size of it, 405 00:19:18,360 --> 00:19:20,160 you know, when you get a parmi from a pub, 406 00:19:20,160 --> 00:19:21,440 it's like the size of your face. 407 00:19:21,440 --> 00:19:23,960 It was that big, and it had all of the colours 408 00:19:23,960 --> 00:19:26,520 that you expect to see from a parmi as well. 409 00:19:26,520 --> 00:19:30,080 And then you go into it and it does taste like a chicken parmi, 410 00:19:30,080 --> 00:19:32,400 but maybe a little bit better, 411 00:19:32,400 --> 00:19:34,160 (SPECTATORS EXCLAIM) Ooh! 412 00:19:34,160 --> 00:19:35,480 Maybe. 413 00:19:37,080 --> 00:19:39,320 Well... Hey, Keyma. 414 00:19:41,040 --> 00:19:42,720 Hi, Andy. 415 00:19:42,720 --> 00:19:44,640 I think the glaze on top 416 00:19:44,640 --> 00:19:48,320 and all the care that you took on basting that chicken, 417 00:19:48,320 --> 00:19:49,760 it's really delicious. 418 00:19:49,760 --> 00:19:51,160 Thank you. 419 00:19:53,760 --> 00:19:55,920 Andy. (LAUGHTER) 420 00:19:55,920 --> 00:19:57,760 Daniel. 421 00:19:57,760 --> 00:19:59,560 (LAUGHTER) 422 00:19:59,560 --> 00:20:01,640 Really tasty plate of food. 423 00:20:01,640 --> 00:20:03,280 The little crunchy number that you put on top 424 00:20:03,280 --> 00:20:04,920 really elevated the dish. 425 00:20:04,920 --> 00:20:05,920 And these little... 426 00:20:05,920 --> 00:20:08,480 Oh, I love that you really left these little gnarly bits on top. 427 00:20:08,480 --> 00:20:10,240 Yes! Gnarly. That's it. 428 00:20:10,240 --> 00:20:12,040 Delicious plate of food, mate. 429 00:20:12,040 --> 00:20:13,480 I'm proud of you. Thank you. 430 00:20:13,480 --> 00:20:15,080 (LAUGHTER) 431 00:20:15,080 --> 00:20:16,240 I'm proud of you, too. 432 00:20:17,680 --> 00:20:19,320 Andy Allen, everyone! 433 00:20:25,400 --> 00:20:28,080 And the next dish we'd like to taste belongs to Jock. 434 00:20:28,080 --> 00:20:29,920 (APPLAUSE) Yeah, baby! 435 00:20:36,840 --> 00:20:38,360 Thank you, sir. 436 00:20:38,360 --> 00:20:40,360 Jock, what's the dish? 437 00:20:40,360 --> 00:20:42,400 It's a steak special with pepper sauce. 438 00:20:44,160 --> 00:20:45,240 Can I sauce? 439 00:20:45,240 --> 00:20:46,800 You may sauce. Please. 440 00:20:48,000 --> 00:20:50,120 Perfectly cooked. 441 00:20:50,120 --> 00:20:51,680 Look at that. 442 00:20:51,680 --> 00:20:53,360 All of the sauce. BILLIE: Oh. Alright, then. 443 00:20:53,360 --> 00:20:54,920 DANIEL: (CHUCKLES) OK. 444 00:20:54,920 --> 00:20:56,400 Thank you, sir. 445 00:20:56,400 --> 00:20:57,960 I guess we'll taste. 446 00:21:08,360 --> 00:21:10,080 Jock, what do you think? 447 00:21:21,800 --> 00:21:23,760 I've always wanted a round of applause. 448 00:21:23,760 --> 00:21:25,000 There it is. 449 00:21:27,000 --> 00:21:29,000 Nah, that sauce... that sauce is money. 450 00:21:29,000 --> 00:21:30,880 I want to be basted in that. 451 00:21:30,880 --> 00:21:32,520 (LAUGHTER) 452 00:21:32,520 --> 00:21:34,680 Well done. Awesome. Thanks, mate. 453 00:21:36,080 --> 00:21:37,800 I think you did a really good job. 454 00:21:37,800 --> 00:21:40,520 We were probably a bit worried about the potato situation, 455 00:21:40,520 --> 00:21:44,400 but I'm not worried anymore, 'cause I thought they were great! 456 00:21:44,400 --> 00:21:46,920 (LAUGHTER) 457 00:21:46,920 --> 00:21:48,280 Delicious. 458 00:21:48,280 --> 00:21:52,360 Jock, you've subverted a pub classic in the most fantastic way. 459 00:21:52,360 --> 00:21:54,920 Really, the star of the show is that sauce. 460 00:21:54,920 --> 00:21:58,000 It is so full of flavour, it's absolutely incredible. 461 00:21:58,000 --> 00:22:01,280 The texture of the fondant potato is spectacular. 462 00:22:01,280 --> 00:22:04,040 And then, beautiful steak, just to complement and highlight everything 463 00:22:04,040 --> 00:22:05,840 and bring it all together. 464 00:22:05,840 --> 00:22:08,640 Fantastic. Thank you. 465 00:22:08,640 --> 00:22:11,760 The sauce - definitely the best sauce today, I think. 466 00:22:11,760 --> 00:22:12,920 I'm sorry, Andy. 467 00:22:12,920 --> 00:22:15,040 (LAUGHTER) 468 00:22:15,040 --> 00:22:16,480 Thank you, Jock. 469 00:22:16,480 --> 00:22:18,240 Thank you. 470 00:22:27,360 --> 00:22:30,360 Well, it was a split decision. 471 00:22:30,360 --> 00:22:33,440 There were people on this panel that preferred each of your dishes, 472 00:22:33,440 --> 00:22:36,640 and they were both spectacular dishes, might I add. 473 00:22:36,640 --> 00:22:40,640 Jock, you WERE the reigning champion. 474 00:22:43,480 --> 00:22:45,160 And after this cook... 475 00:22:47,720 --> 00:22:49,400 ..you will remain so. 476 00:22:49,400 --> 00:22:50,920 Jock, you are the winner. Ohhh! 477 00:22:52,880 --> 00:22:54,880 Well done, mate. You've still got me. 478 00:23:00,160 --> 00:23:04,600 ANNOUNCER: Coming up, round two of the final MasterClass. 479 00:23:04,600 --> 00:23:08,800 Now, four v two might be a little unfair... 480 00:23:08,800 --> 00:23:10,240 Nah, we're good. 481 00:23:10,240 --> 00:23:11,800 (LAUGHTER) 482 00:23:11,800 --> 00:23:17,800 It's contestants against judges in an epic three-course battle. 483 00:23:20,600 --> 00:23:22,480 ANDY: Hey, Jock, can you get a mallet? 484 00:23:22,480 --> 00:23:24,320 What do you want? A meat mallet. 485 00:23:24,320 --> 00:23:26,040 He wants a...he wants a measuring cup. 486 00:23:50,120 --> 00:23:52,760 ..in a three-course battle. 487 00:23:52,760 --> 00:23:54,400 Ooh. Wow. 488 00:23:54,400 --> 00:23:56,400 (WHISTLES) 489 00:23:56,400 --> 00:23:58,240 It's on. 490 00:23:58,240 --> 00:24:00,960 In a moment, each team will head into the pantry 491 00:24:00,960 --> 00:24:04,480 and choose an ingredient to feature in a three-course menu. 492 00:24:05,840 --> 00:24:07,760 I will choose the third. 493 00:24:09,320 --> 00:24:13,320 These three ingredients must feature in your three-course menu - 494 00:24:13,320 --> 00:24:15,200 one in each course, 495 00:24:15,200 --> 00:24:18,600 but you get to choose which course they feature in. 496 00:24:18,600 --> 00:24:22,800 Now, four v two might be a little unfair... 497 00:24:22,800 --> 00:24:24,360 Nah, we're good. 498 00:24:24,360 --> 00:24:26,120 (LAUGHTER) 499 00:24:26,120 --> 00:24:30,480 Three v two sounds a little bit more, you know, achievable. 500 00:24:31,640 --> 00:24:34,200 I'm sitting out. You're sitting out, Sarah? 501 00:24:34,200 --> 00:24:36,480 Come and join me. (LAUGHS) 502 00:24:36,480 --> 00:24:40,440 I like it much better on this side. You like it much better? OK, cool. 503 00:24:40,440 --> 00:24:45,640 Now we're going to need one more judge from up there on the gantry... 504 00:24:46,840 --> 00:24:48,480 Alvin. Yes! 505 00:24:48,480 --> 00:24:49,840 (LAUGHS) 506 00:24:49,840 --> 00:24:51,560 Come on down! 507 00:24:53,760 --> 00:24:55,760 ANDY: Alvin, I love your food. 508 00:24:55,760 --> 00:24:58,080 OK, first job, Alvin... (GASPS) 509 00:24:58,080 --> 00:25:00,720 ..you can hand these out to the contestants. 510 00:25:00,720 --> 00:25:03,040 I'm gonna give you my jacket too, Alvin. 511 00:25:03,040 --> 00:25:04,880 Well handed out, Alvin. 512 00:25:04,880 --> 00:25:06,240 It's quite nice, actually. 513 00:25:06,240 --> 00:25:08,840 I could get used to this guest judge business. 514 00:25:08,840 --> 00:25:11,560 Great glasses today. Love the jumper too. 515 00:25:11,560 --> 00:25:15,720 Alright, now we need our ingredients. 516 00:25:15,720 --> 00:25:17,560 Jock and Andy... 517 00:25:17,560 --> 00:25:20,480 ..head into the pantry. Choose your ingredient. 518 00:25:20,480 --> 00:25:21,720 Pantry. Let's go. 519 00:25:22,880 --> 00:25:24,720 Three courses, 60 minutes. Yeah. 520 00:25:24,720 --> 00:25:26,280 I'm just trying to think of a dessert. 521 00:25:26,280 --> 00:25:28,520 Have you got a brulee recipe down pat? No. 522 00:25:28,520 --> 00:25:31,080 I could wing it. I reckon I could wing it. 523 00:25:32,320 --> 00:25:34,960 Oop, here they come. SARAH: Where is it? 524 00:25:34,960 --> 00:25:36,280 We chose... 525 00:25:37,360 --> 00:25:40,040 ..honey. Good choice. 526 00:25:40,040 --> 00:25:41,800 Hmm. 527 00:25:43,080 --> 00:25:45,760 I'm gonna make a pregnancy rumour. Let's go. 528 00:25:45,760 --> 00:25:47,560 Oh, God! (LAUGHS) 529 00:25:47,560 --> 00:25:50,200 (LAUGHTER) 530 00:25:50,200 --> 00:25:52,040 What is that? A melon. 531 00:25:52,040 --> 00:25:53,400 It is... 532 00:25:53,400 --> 00:25:55,880 (LAUGHTER) 533 00:25:55,880 --> 00:25:58,800 ..a lovely bouncing pork shoulder. 534 00:25:58,800 --> 00:26:00,280 Yes! That's good. 535 00:26:00,280 --> 00:26:02,000 Yeah? I can do pork shoulder. 536 00:26:04,360 --> 00:26:06,320 DANIEL: Come on, Keyma. Go on, Keyma. You're in charge. 537 00:26:06,320 --> 00:26:08,680 KEYMA: This is an even bigger baby. 538 00:26:08,680 --> 00:26:10,400 (LAUGHS) 539 00:26:12,040 --> 00:26:14,000 (LAUGHTER) 540 00:26:15,480 --> 00:26:17,800 What is that? 541 00:26:17,800 --> 00:26:19,880 Release the beast. 542 00:26:19,880 --> 00:26:22,720 Watermelon! It's a watermelon! 543 00:26:22,720 --> 00:26:24,680 (APPLAUSE) 544 00:26:24,680 --> 00:26:26,640 BILLIE: Love it. DANIEL: Don't like watermelon? 545 00:26:26,640 --> 00:26:29,120 They don't like it. They're not happy. Really? 546 00:26:29,120 --> 00:26:30,720 JENN: The judges don't look happy. 547 00:26:30,720 --> 00:26:33,400 I don't think Andy and Jock likes watermelon very much. 548 00:26:33,400 --> 00:26:35,240 I hate watermelon. 549 00:26:35,240 --> 00:26:37,200 I know you do. You've said it eight times. 550 00:26:37,200 --> 00:26:39,400 I'm saying it again. I HATE watermelon. 551 00:26:39,400 --> 00:26:42,760 We have honey, pork shoulder and watermelon. 552 00:26:44,120 --> 00:26:47,320 You will have 60 minutes to cook us your three-course meal. 553 00:26:47,320 --> 00:26:51,120 May the best menu win. 554 00:26:51,120 --> 00:26:53,280 ALVIN: Contestants, judges... 555 00:26:53,280 --> 00:26:55,120 ..your time... 556 00:26:55,120 --> 00:26:57,520 ..starts now! (CHEERING) 557 00:27:00,720 --> 00:27:03,200 BILLIE: Alright. Let's go. 558 00:27:07,560 --> 00:27:09,880 JOCK: Where does the cream live, guys? 559 00:27:09,880 --> 00:27:11,520 It's up there. Right there. 560 00:27:11,520 --> 00:27:13,720 Cream? Cream. 561 00:27:13,720 --> 00:27:16,320 Jock and Andy have years of experience between them 562 00:27:16,320 --> 00:27:18,720 but they're searching for their ingredients 563 00:27:18,720 --> 00:27:20,880 and they look a little lost. 564 00:27:20,880 --> 00:27:23,160 They look rattled already. 565 00:27:24,200 --> 00:27:25,840 Cooking cream. 566 00:27:27,440 --> 00:27:29,520 Dollop cream. Double cream. 567 00:27:29,520 --> 00:27:32,440 KEYMA: Here. Oh, thank you so much. 568 00:27:32,440 --> 00:27:35,120 And there's three of us and only two of them. 569 00:27:35,120 --> 00:27:38,880 So we definitely have the upper hand. 570 00:27:38,880 --> 00:27:40,800 ALDO: Go, Billie! 571 00:27:43,760 --> 00:27:44,840 Oh! Nearly went. 572 00:27:46,040 --> 00:27:48,320 Taking their bloody time, I tell you what. 573 00:27:50,640 --> 00:27:52,640 Yeah! Let's go! 574 00:27:56,200 --> 00:27:58,760 (EXHALES DEEPLY) God, I'm so unfit! 575 00:27:58,760 --> 00:28:01,080 So, Keyma's on entree, using watermelon. 576 00:28:01,080 --> 00:28:04,000 Dan's on mains, using pork shoulder. 577 00:28:04,000 --> 00:28:07,000 And I'm on dessert, using honey. 578 00:28:07,000 --> 00:28:10,520 So I'm making honey choux ice-cream sandwiches. 579 00:28:10,520 --> 00:28:13,280 The honey's in the ice-cream so it'll be the feature. 580 00:28:13,280 --> 00:28:15,200 I do wanna take Jock and Andy down - 581 00:28:15,200 --> 00:28:17,560 they've given us hell for the last three months! 582 00:28:19,040 --> 00:28:21,280 OK. Bye. OK, it's gone. 583 00:28:21,280 --> 00:28:23,120 HARRY: That's a big waterme-LON. 584 00:28:23,120 --> 00:28:25,800 Ooh! Look at that! 585 00:28:25,800 --> 00:28:27,160 KEYMA: Nice. 586 00:28:27,160 --> 00:28:29,880 I'm making watermelon aguachile 587 00:28:29,880 --> 00:28:31,320 using scallops. 588 00:28:31,320 --> 00:28:35,640 The aguachile is like a Mexican type of ceviche made with chilli and limes 589 00:28:35,640 --> 00:28:37,040 and an acidic dressing, 590 00:28:37,040 --> 00:28:38,960 but I'm using watermelon in that 591 00:28:38,960 --> 00:28:42,440 and make a coconut granita to go on top. 592 00:28:42,440 --> 00:28:44,160 We decided to go with the watermelon 593 00:28:44,160 --> 00:28:47,200 to just make it a bit trickier for them. (LAUGHS) 594 00:28:50,480 --> 00:28:53,440 For mains today, cooking a dish, I'm calling it Rum Pig. 595 00:28:53,440 --> 00:28:55,440 Um... (CHUCKLES) ..with some smoked cabbage. 596 00:28:55,440 --> 00:28:58,640 So, it's going to be a rum barbecue sauce glazed piece of pork 597 00:28:58,640 --> 00:29:00,320 that's gonna be skewered over the hibachi. 598 00:29:00,320 --> 00:29:01,920 The cabbages, I'm gonna in a ghetto smoker, 599 00:29:01,920 --> 00:29:04,400 get some nice smoke through that, and that's gonna be the dish. 600 00:29:04,400 --> 00:29:06,800 This is probably more important than actually winning MasterChef, 601 00:29:06,800 --> 00:29:08,920 beating these two at their own game. It'd be great. 602 00:29:10,560 --> 00:29:13,880 Contestants vs judges, three very interesting ingredients 603 00:29:13,880 --> 00:29:16,680 that could all find themselves in any order. 604 00:29:16,680 --> 00:29:19,560 The honey and the pork - OK, easy, we can get that. Yeah. 605 00:29:19,560 --> 00:29:21,480 There are a million things that you guys could do. 606 00:29:21,480 --> 00:29:23,360 Let's talk about watermelon. 607 00:29:23,360 --> 00:29:27,080 Do we think that the watermelon is a strategic stitch-up? 608 00:29:27,080 --> 00:29:29,800 I think watermelon as an ingredient, very high in water content. Yep. 609 00:29:29,800 --> 00:29:32,120 If you know how to use the entire fruit properly, 610 00:29:32,120 --> 00:29:33,960 then you could come up with a winning dish. 611 00:29:33,960 --> 00:29:35,320 Using the rind? Yep. 612 00:29:35,320 --> 00:29:38,320 You know, if you took that off, you could put it on the hibachi, 613 00:29:38,320 --> 00:29:40,720 turn it into a soup, you could pickle it. Yep. 614 00:29:40,720 --> 00:29:43,160 You have two obviously highly accomplished judges 615 00:29:43,160 --> 00:29:44,440 with two very different styles. 616 00:29:44,440 --> 00:29:45,840 It will be very interesting to see 617 00:29:45,840 --> 00:29:49,200 if there's one cook too many in that kitchen for them 618 00:29:49,200 --> 00:29:51,480 or whether or not they work together as a kitchen team. 619 00:29:51,480 --> 00:29:53,680 You know, the world is their watermelon. 620 00:29:56,560 --> 00:29:58,680 ANDY: The watermelon was a bit of a curveball. 621 00:29:58,680 --> 00:30:01,000 Definitely didn't think they were gonna choose watermelon. 622 00:30:01,000 --> 00:30:02,880 Thinking of putting it into the entree. 623 00:30:02,880 --> 00:30:04,640 But I'm starting on the mains - 624 00:30:04,640 --> 00:30:08,080 basically, a spit-roasted pork shoulder shawarma 625 00:30:08,080 --> 00:30:10,760 with a flatbread, the sweet potato hummus, 626 00:30:10,760 --> 00:30:14,640 a little garlic and chilli yoghurt and a tabouli. 627 00:30:17,280 --> 00:30:19,520 Jock, are you doing some arts and craft? 628 00:30:19,520 --> 00:30:22,280 Yeah, arts and crafts, that's it. Bit of clag? 629 00:30:22,280 --> 00:30:24,000 I'm doing some dessert. 630 00:30:24,000 --> 00:30:26,160 So the honey's gonna go in the creme brulee. 631 00:30:26,160 --> 00:30:28,840 I'm using the honey to burn on the paperbark 632 00:30:28,840 --> 00:30:31,280 and then I'm gonna infuse it in the creme brulee. 633 00:30:33,320 --> 00:30:35,040 The watermelon, we haven't really worked out. 634 00:30:36,440 --> 00:30:38,320 Any thoughts on the watermelon yet? 635 00:30:38,320 --> 00:30:39,640 Uh... 636 00:30:41,560 --> 00:30:44,160 I just think we keep it super simple. 637 00:30:44,160 --> 00:30:47,000 So, 60 minutes is not a lot of time at all. 638 00:30:47,000 --> 00:30:50,120 They're focused a lot on the main and the dessert, 639 00:30:50,120 --> 00:30:53,080 but they need to sort out their watermelon. 640 00:30:53,080 --> 00:30:54,800 They really need to. 641 00:31:07,520 --> 00:31:11,680 Applications for next season are now open. Go on! Get on it! 642 00:31:15,240 --> 00:31:17,760 Honey, you guys have got 45 minutes to go. 643 00:31:17,760 --> 00:31:19,960 Come on! (CHEERING) 644 00:31:26,760 --> 00:31:28,120 MEL: Jock. Yes. 645 00:31:28,120 --> 00:31:29,160 What are you doing? 646 00:31:29,160 --> 00:31:32,280 I'm trying to remember how to make creme brulee. 647 00:31:32,280 --> 00:31:35,080 How's that going for you? Yeah, you know, not that great. 648 00:31:35,080 --> 00:31:36,600 So... (BOTH LAUGH) 649 00:31:36,600 --> 00:31:39,760 OK, so, dessert - burnt honey and paperbark creme brulee. Yep. 650 00:31:39,760 --> 00:31:40,760 What's for mains? 651 00:31:40,760 --> 00:31:42,440 We're bringing back the ghetto spit roast. 652 00:31:42,440 --> 00:31:44,960 So we're gonna do a ghetto spit roast pork. 653 00:31:44,960 --> 00:31:47,000 And then for entree? 654 00:31:47,000 --> 00:31:49,240 Um...we don't know yet. 655 00:31:49,240 --> 00:31:51,120 You don't know yet? Watermelon somethin'. 656 00:31:51,120 --> 00:31:52,880 Watermelon somethin' somethin'. 657 00:31:52,880 --> 00:31:55,400 Jock and Andy are onto it with their main and dessert 658 00:31:55,400 --> 00:31:57,280 but they don't know what to do with the watermelon. 659 00:31:57,280 --> 00:32:01,400 Under 45 minutes to go, and creme brulees are hard - 660 00:32:01,400 --> 00:32:03,960 they can not set in time, they can curdle. 661 00:32:03,960 --> 00:32:07,160 I'm not sure if they're gonna finish in time. They've got a lot to do. 662 00:32:07,160 --> 00:32:08,320 Thank you. Bye. 663 00:32:08,320 --> 00:32:10,080 (CHUCKLES) 664 00:32:16,640 --> 00:32:18,960 Contestants, how are we going here with our three-course meal? 665 00:32:18,960 --> 00:32:19,960 DANIEL: Good. 666 00:32:19,960 --> 00:32:21,880 Keyma, you chose the watermelon. 667 00:32:21,880 --> 00:32:24,080 What are you doing with the watermelon? 668 00:32:24,080 --> 00:32:26,720 I'm gonna make some aguachile, which is scallops... 669 00:32:26,720 --> 00:32:29,560 Like a Mexican type of ceviche. 670 00:32:29,560 --> 00:32:31,920 So I'm compressing the watermelon with some tequila and lime. 671 00:32:31,920 --> 00:32:34,040 ALVIN: Sounds delish. Wonderful. Daniel? 672 00:32:34,040 --> 00:32:36,360 I'm doing main course. I'm using the pork. 673 00:32:36,360 --> 00:32:39,000 So, I'm doing a rum barbecue sauce glazed pork skewer. 674 00:32:39,000 --> 00:32:40,720 Wonderful. And some smoked cabbage. 675 00:32:40,720 --> 00:32:42,520 They're also using pork in their main as well. 676 00:32:42,520 --> 00:32:44,560 What will make your main better? 677 00:32:44,560 --> 00:32:46,040 Realistically, just about flavour. 678 00:32:46,040 --> 00:32:47,720 Like, I've got the pork brining now, 679 00:32:47,720 --> 00:32:50,640 I'm gonna cook it very lowly on a skewer over the hibachi 680 00:32:50,640 --> 00:32:53,240 just so it all breaks down and gets nice and tender. 681 00:32:53,240 --> 00:32:55,320 There's a lot of different alcohol... 682 00:32:55,320 --> 00:32:57,000 Yeah. Had to do a bit of market research. 683 00:32:57,000 --> 00:32:58,960 Have a drink on the side? Yeah, that's it. Had to test it. 684 00:32:58,960 --> 00:33:01,040 OK. Billie?! 685 00:33:01,040 --> 00:33:02,400 What are you doing? 686 00:33:02,400 --> 00:33:03,960 Sort of like ice-cream sandwiches 687 00:33:03,960 --> 00:33:06,720 but it's choux buns with a honey ice-cream and a pineapple compote. 688 00:33:06,720 --> 00:33:07,760 Ooh! 689 00:33:07,760 --> 00:33:11,800 Sounds classic, refined and also, it's got your touch on it. 690 00:33:11,800 --> 00:33:13,160 I hope so. 691 00:33:13,160 --> 00:33:14,240 Leave you to it. Thank you. 692 00:33:14,240 --> 00:33:16,000 Good luck. (CHUCKLES) 693 00:33:16,000 --> 00:33:17,120 ANDY: OK, pork. 694 00:33:18,320 --> 00:33:19,960 So I'm trying to get some of the sinew out. 695 00:33:19,960 --> 00:33:21,640 Also want to keep a bit of the fat in. 696 00:33:21,640 --> 00:33:24,600 And then I'm gonna bash it out flat so we can marinate it 697 00:33:24,600 --> 00:33:26,440 and then skewer it like an actual kebab shop 698 00:33:26,440 --> 00:33:27,640 that you see in a window. 699 00:33:29,360 --> 00:33:31,400 Hey, Jock, can you get a mallet? 700 00:33:31,400 --> 00:33:33,120 What do you want? A meat mallet! 701 00:33:33,120 --> 00:33:35,080 He wants a...he wants a measuring cup. 702 00:33:35,080 --> 00:33:36,320 A meat mallet. 703 00:33:36,320 --> 00:33:39,360 It's funny watching Jock run round the kitchen, 704 00:33:39,360 --> 00:33:40,720 trying to look for stuff. 705 00:33:40,720 --> 00:33:43,440 He gets a bit lost, he doesn't know where everything is. 706 00:33:45,960 --> 00:33:48,360 And, you know what? (LAUGHS) 707 00:33:48,360 --> 00:33:49,480 There's no sympathy. 708 00:33:49,480 --> 00:33:50,960 Jesus. 709 00:33:50,960 --> 00:33:53,920 I just put creme brulee everywhere. 710 00:33:53,920 --> 00:33:56,520 My bench is like Aldo's now. 711 00:33:56,520 --> 00:33:58,680 (ALDO SHRIEKS) Oh, thank you! 712 00:33:58,680 --> 00:34:00,880 I knew I'd get a rise out of you, Aldo. 713 00:34:00,880 --> 00:34:01,960 Alright. 714 00:34:01,960 --> 00:34:04,040 I'm gonna start working on this watermelon dish 715 00:34:04,040 --> 00:34:05,600 that we don't know what it is yet. 716 00:34:06,640 --> 00:34:09,000 I reckon let's go super old-school with it. 717 00:34:09,000 --> 00:34:12,480 Like, watermelon salad but, like, epic. 718 00:34:12,480 --> 00:34:14,360 An epic watermelon salad? 719 00:34:14,360 --> 00:34:18,680 A watermelon salad, it's something that belongs in the past. 720 00:34:18,680 --> 00:34:22,200 It doesn't need to come back in 2022. 721 00:34:22,200 --> 00:34:25,000 Like, everything you think we shouldn't do with watermelon, 722 00:34:25,000 --> 00:34:26,560 let's do it. 723 00:34:29,560 --> 00:34:30,880 It's all coming together. 724 00:34:30,880 --> 00:34:33,600 The choux bun's in the oven, the ice-cream's in the churner. 725 00:34:33,600 --> 00:34:35,960 I'm gonna grill some pineapple on the hibachi 726 00:34:35,960 --> 00:34:39,040 and then glaze it with a honey rum caramel 727 00:34:39,040 --> 00:34:42,480 and that'll make the compote that goes on the bottom of the choux. 728 00:34:42,480 --> 00:34:44,920 It's kind of hard to have fun in here sometimes, 729 00:34:44,920 --> 00:34:46,800 it's such a competitive atmosphere. 730 00:34:46,800 --> 00:34:49,240 Especially with those two. That's it. That's good. 731 00:34:49,240 --> 00:34:50,640 DANIEL: Um... 732 00:34:50,640 --> 00:34:54,040 ..my cabbage is braised, seared and...smoking away. 733 00:34:54,040 --> 00:34:55,720 It's a ghetto smoker. 734 00:34:55,720 --> 00:34:57,040 Yeah, how cool does that look?! 735 00:34:58,320 --> 00:35:00,040 Wonder where I learnt that. 736 00:35:00,040 --> 00:35:02,240 JOCK: No worries, mate. (CHUCKLES) 737 00:35:02,240 --> 00:35:07,640 A ghetto smoker is two stainless steel bowls with a cake rack base, 738 00:35:07,640 --> 00:35:10,560 some coals in there and a bunch of woodchips. 739 00:35:10,560 --> 00:35:13,400 So that will get really smoky and it should just finish cooking it 740 00:35:13,400 --> 00:35:14,720 so it's nice and tender. 741 00:35:17,360 --> 00:35:18,400 (SPLUTTERS) 742 00:35:18,400 --> 00:35:20,600 That's it. You're in. 743 00:35:20,600 --> 00:35:21,960 I'll plug it in. 744 00:35:21,960 --> 00:35:25,560 So Jock and Andy start constructing this ghetto spit roast. 745 00:35:25,560 --> 00:35:28,520 So you're gonna skewer? I'm gonna skewer. 746 00:35:28,520 --> 00:35:29,680 We need to crank it. 747 00:35:29,680 --> 00:35:31,600 It's kitchen MacGyverism, really. 748 00:35:37,040 --> 00:35:39,760 Whoo-hoo! (CHEERING, APPLAUSE) 749 00:35:39,760 --> 00:35:41,600 Yeah. 750 00:35:41,600 --> 00:35:43,440 Ha-ha! 751 00:35:43,440 --> 00:35:44,840 That is awesome. 752 00:35:44,840 --> 00:35:47,280 Wow. Like, now they're just beating their chests and saying, 753 00:35:47,280 --> 00:35:48,680 "Look what I can do." 754 00:35:48,680 --> 00:35:49,880 It's like, "Eh, yeah, alright." 755 00:35:49,880 --> 00:35:51,000 DANIEL: I'm glazing my pork up 756 00:35:51,000 --> 00:35:53,720 and I'm just going old school with the skewers over the coals 757 00:35:53,720 --> 00:35:56,200 and I look over and Jock and Andy have been running around 758 00:35:56,200 --> 00:35:58,720 to make their trademark spit roaster. 759 00:35:58,720 --> 00:36:01,280 So I'm not gonna get scared by their gizmos. 760 00:36:01,280 --> 00:36:03,360 They look like they've done a workout, they're sweating 761 00:36:03,360 --> 00:36:05,320 and bloody whittling wood and, yeah. 762 00:36:05,320 --> 00:36:06,680 I'm not interested in that today. 763 00:36:06,680 --> 00:36:09,160 If I beat them at this, I'm gonna be so happy, man. 764 00:36:09,160 --> 00:36:11,960 If you can't handle the heat, get out of the kitchen. 765 00:36:11,960 --> 00:36:13,640 20 minutes to go! 766 00:36:13,640 --> 00:36:15,360 (CHEERING, APPLAUSE) 767 00:36:19,040 --> 00:36:20,480 JOCK: Alright. 768 00:36:20,480 --> 00:36:22,880 We're going proper old-school. 769 00:36:22,880 --> 00:36:24,600 Basically, watermelon and feta. 770 00:36:24,600 --> 00:36:26,840 So watermelon is gonna be like the serving bowl. 771 00:36:26,840 --> 00:36:28,600 We're gonna get a Parisienne scooper. 772 00:36:28,600 --> 00:36:30,560 Do you even know what a Parisienne scooper is? 773 00:36:30,560 --> 00:36:32,880 Yeah, it's something off of the '70s. 774 00:36:32,880 --> 00:36:35,080 Right, Andy? Can you keep going? 775 00:36:35,080 --> 00:36:36,880 (LAUGHTER) 776 00:36:38,400 --> 00:36:39,880 It's not a lot of time, really, is it? 777 00:36:39,880 --> 00:36:42,040 MEL: Not really, no. That's why Andy's panicking. 778 00:36:42,040 --> 00:36:44,040 Look at him. You OK there, Andy? 779 00:36:44,040 --> 00:36:45,760 I'm good. Yeah? 780 00:36:45,760 --> 00:36:47,520 Making bread. 781 00:36:47,520 --> 00:36:49,880 As usual, we've bitten off more than we can chew. 782 00:36:49,880 --> 00:36:51,400 We're gonna be tight. 783 00:36:53,360 --> 00:36:54,760 MEL: Daniel. Yes. 784 00:36:54,760 --> 00:36:57,280 How is your dish coming together? My cabbage, I'm really happy with. 785 00:36:57,280 --> 00:36:58,920 It's nice and tender, I've smoked it. 786 00:36:58,920 --> 00:37:02,600 Pork's looking beautifully dark and caramelised and moist. 787 00:37:02,600 --> 00:37:06,080 Theirs is going quite fast, not really achieving much caramelisation. 788 00:37:06,080 --> 00:37:07,640 (LAUGHS) For my money right now, 789 00:37:07,640 --> 00:37:12,240 I think yours has a richer depth of colour and - dare I say - flavour. 790 00:37:12,240 --> 00:37:13,760 (LOUDLY) Can you say that a bit louder, Mel? 791 00:37:13,760 --> 00:37:15,600 (LAUGHS) Goodbye! 792 00:37:15,600 --> 00:37:16,960 Alright. (LAUGHS) 793 00:37:16,960 --> 00:37:20,240 Keyma, how is your watermelon dish going? Your aguachile? 794 00:37:20,240 --> 00:37:23,560 I have my dressing, I have my compressed watermelon in the fridge. 795 00:37:23,560 --> 00:37:25,120 Scallops curing. 796 00:37:25,120 --> 00:37:27,280 Coconut granita is done. Yep. 797 00:37:27,280 --> 00:37:29,880 Now I have to work on my garnishes. 798 00:37:29,880 --> 00:37:32,560 It's course vs course - you are looking very strong right now. 799 00:37:32,560 --> 00:37:33,560 Yes. 800 00:37:33,560 --> 00:37:35,560 I think, if you pull it all together, it's gonna be amazing. 801 00:37:35,560 --> 00:37:38,040 Thank you. I can smell the tequila! 802 00:37:38,040 --> 00:37:40,160 (ALL LAUGH) Billie, how are you going? 803 00:37:40,160 --> 00:37:41,480 Honey. Good. Honey. 804 00:37:41,480 --> 00:37:43,440 Yes. Honey, how are you going, honey? I'm good, honey. 805 00:37:43,440 --> 00:37:45,040 The ice-cream's done. It's in the freezer. 806 00:37:45,040 --> 00:37:47,160 And your choux? Choux's done. 807 00:37:47,160 --> 00:37:48,640 Looking gooood. 808 00:37:48,640 --> 00:37:51,280 Going to have a big scoop of ice-cream in the middle. Love it. 809 00:37:51,280 --> 00:37:54,680 And the honey and pineapple in the bottom, so... 810 00:37:54,680 --> 00:37:57,000 You have a real shot at winning this thing. OK. 811 00:37:57,000 --> 00:37:58,680 Good luck. You got this, Billie. 812 00:37:59,680 --> 00:38:03,400 I'm making a dressing for the watermelon salad. 813 00:38:03,400 --> 00:38:05,920 Little bit hot, little bit smoky. 814 00:38:05,920 --> 00:38:07,960 Can really taste the watermelon. 815 00:38:07,960 --> 00:38:09,480 'Cause you wanna hit the brief, you know? 816 00:38:09,480 --> 00:38:10,760 We wanna hit the brief. Exactly. 817 00:38:10,760 --> 00:38:12,480 Uh, breads are done. 818 00:38:12,480 --> 00:38:15,920 The creme brulee is still cooking. Will it be ready in time? 819 00:38:17,280 --> 00:38:19,160 Yes? 820 00:38:19,160 --> 00:38:22,440 A tale of two very different cooks here in the MasterChef kitchen. 821 00:38:22,440 --> 00:38:24,240 Five minutes to go! 822 00:38:24,240 --> 00:38:25,840 (CHEERING, APPLAUSE) 823 00:38:29,120 --> 00:38:30,320 BILLIE: Beautiful, Keyma. 824 00:38:30,320 --> 00:38:32,720 OK. Gorgeous. 825 00:38:34,240 --> 00:38:35,520 Pork's good. 826 00:38:37,560 --> 00:38:40,120 JOCK: Nah. It's not gonna make it. 827 00:38:40,120 --> 00:38:41,880 The brulee? Nup. 828 00:38:41,880 --> 00:38:44,040 How bad is it? 829 00:38:44,040 --> 00:38:46,120 (CLOCK TICKS OMINOUSLY) 830 00:38:58,680 --> 00:39:01,480 It's all come down to this - one minute to go! 831 00:39:01,480 --> 00:39:03,480 (CHEERING, APPLAUSE) 832 00:39:05,560 --> 00:39:08,880 ALVIN: One minute to go and everyone is plating up. 833 00:39:08,880 --> 00:39:11,920 On the contestants' menu - Keyma's aguachile and scallops 834 00:39:11,920 --> 00:39:13,960 is just picture-perfect. 835 00:39:13,960 --> 00:39:15,760 BILLIE: Yum, Dan! 836 00:39:15,760 --> 00:39:20,680 Dan's Rum Pig with the rum barbecue sauce looks amazing. 837 00:39:20,680 --> 00:39:24,760 Billie's choux bun with vanilla ice-cream, it's classic. 838 00:39:24,760 --> 00:39:29,080 The judges have watermelon and feta salad. 839 00:39:29,080 --> 00:39:32,520 The pork shawarma, it's just loaded. 840 00:39:32,520 --> 00:39:36,960 And for dessert, burnt paperbark honey sort of creme brulee. 841 00:39:36,960 --> 00:39:38,840 Um, fingers crossed for them. 842 00:39:38,840 --> 00:39:40,600 So close. Is it? 843 00:39:40,600 --> 00:39:42,680 It's so close. Oh. 844 00:39:45,800 --> 00:39:47,280 MEL: Ten! 845 00:39:47,280 --> 00:39:49,920 ALL: Nine! Eight! Seven! 846 00:39:49,920 --> 00:39:52,720 Six! Five! Four! 847 00:39:52,720 --> 00:39:55,200 Three! Two! One! 848 00:39:55,200 --> 00:39:57,760 (CHEERING, APPLAUSE) 849 00:39:59,040 --> 00:40:00,320 SARAH: My God. 850 00:40:00,320 --> 00:40:02,520 BILLIE: Should have thrown our towels up in the air. 851 00:40:02,520 --> 00:40:03,640 DANIEL: Yeah. 852 00:40:03,640 --> 00:40:05,680 KEYMA: Well done, guys. Aww! 853 00:40:09,360 --> 00:40:13,040 First dishes we'd like to taste belong to the contestants. 854 00:40:13,040 --> 00:40:15,280 (APPLAUSE) 855 00:40:15,280 --> 00:40:18,680 JOCK: Come on, guys! Good luck. 856 00:40:18,680 --> 00:40:20,520 SARAH: Don't drop it, Dan! 857 00:40:20,520 --> 00:40:24,480 I will not forgive you if you drop it. Looks pretty good. (CHUCKLES) 858 00:40:24,480 --> 00:40:25,640 (DAN WHISTLES) 859 00:40:26,760 --> 00:40:28,560 It does look good. It looks awesome. Happy with that. 860 00:40:28,560 --> 00:40:30,800 Contestants, what have you cooked? 861 00:40:30,800 --> 00:40:34,280 KEYMA: So, I've made a watermelon aguachile. 862 00:40:36,160 --> 00:40:38,200 Wonderful. And Daniel? 863 00:40:38,200 --> 00:40:41,800 Rum barbecue sauce glazed pork and a smoked cabbage. 864 00:40:43,280 --> 00:40:44,960 Billie? 865 00:40:44,960 --> 00:40:47,160 I've done honey sandwiches. 866 00:40:48,960 --> 00:40:50,960 There we go. Alright. 867 00:40:58,720 --> 00:41:01,120 ALDO: Go, Sarah. Get in there. 868 00:41:01,120 --> 00:41:02,920 Yes. (CHEERING) 869 00:41:07,480 --> 00:41:10,160 Keyma, when you brought out the watermelon, 870 00:41:10,160 --> 00:41:12,040 I was just thinking in my mind, 871 00:41:12,040 --> 00:41:15,480 how can you highlight that and turn it into a savoury dish? 872 00:41:15,480 --> 00:41:17,960 And you have done it so well. 873 00:41:18,960 --> 00:41:21,400 The scallop is perfectly cooked. 874 00:41:21,400 --> 00:41:25,360 The watermelon perfume just infuses the entire dish 875 00:41:25,360 --> 00:41:28,400 with just such a beautiful, fun tropical vibe. 876 00:41:28,400 --> 00:41:30,960 ALVIN: It's a vibrant dish and it's very you. 877 00:41:30,960 --> 00:41:32,280 So, well done. 878 00:41:32,280 --> 00:41:33,840 Thank you, guys. 879 00:41:33,840 --> 00:41:37,240 Daniel, I loved that rum barbecue sauce of your pork 880 00:41:37,240 --> 00:41:39,680 and, you know, from one Pork Face to now another, 881 00:41:39,680 --> 00:41:42,480 I think you did it real, real justice. 882 00:41:42,480 --> 00:41:46,560 The balance of all the flavours together really was incredible. 883 00:41:46,560 --> 00:41:48,720 A really well put-together dish. Well done. 884 00:41:48,720 --> 00:41:51,000 Thank you. On to dessert. 885 00:41:51,000 --> 00:41:52,720 Billie... Oh! 886 00:41:52,720 --> 00:41:53,960 So beautiful. 887 00:41:53,960 --> 00:41:56,520 It's got that crispy texture. 888 00:41:56,520 --> 00:42:01,320 The ice-cream is really creamy and smooth. Amazing. 889 00:42:01,320 --> 00:42:04,480 The only thing is I feel maybe I'm getting more pineapple than... 890 00:42:04,480 --> 00:42:05,880 Than honey. ..I am honey. 891 00:42:05,880 --> 00:42:07,880 But I absolutely love it. 892 00:42:07,880 --> 00:42:09,200 Thank you. It's beautiful. 893 00:42:09,200 --> 00:42:12,440 In practice, it's super delicious, 894 00:42:12,440 --> 00:42:16,440 but the pineapple does have a very pronounced presence. 895 00:42:17,720 --> 00:42:19,640 Alright, well done, guys. Thank you so much. 896 00:42:19,640 --> 00:42:21,240 ANDY: Ye-ah! JOCK: Well done! 897 00:42:21,240 --> 00:42:23,200 (APPLAUSE) 898 00:42:23,200 --> 00:42:24,600 Get it, gang. 899 00:42:27,480 --> 00:42:30,600 Alright, the next dishes we'd like to taste belong to the judges. 900 00:42:30,600 --> 00:42:32,320 (CHEERING, APPLAUSE) 901 00:42:38,040 --> 00:42:39,440 ANDY: Coming in with a spit. 902 00:42:39,440 --> 00:42:41,080 SARAH: Oh, wow. ALVIN: My God. 903 00:42:43,840 --> 00:42:45,560 Alright, gents, what have you made? 904 00:42:45,560 --> 00:42:48,480 JOCK: We've made a watermelon feta salad. 905 00:42:51,480 --> 00:42:54,160 We did a spit-roasted pork shoulder 906 00:42:54,160 --> 00:42:56,640 and that sweet potato hummus 907 00:42:56,640 --> 00:42:59,320 with a little crispy rice tabouli. 908 00:42:59,320 --> 00:43:01,880 Wonderful. And for dessert? 909 00:43:01,880 --> 00:43:04,200 Burnt honey and paperbark creme brulee. 910 00:43:07,040 --> 00:43:09,880 We're gonna make you a little shawarma, if that's OK. 911 00:43:09,880 --> 00:43:12,280 Ohhhhh. Look at this. 912 00:43:17,680 --> 00:43:20,560 Thank you very much for this display of hospitality. 913 00:43:20,560 --> 00:43:22,240 Let's taste. 914 00:43:37,440 --> 00:43:39,080 Sheesh, she's aggressive. 915 00:43:39,080 --> 00:43:40,520 (LAUGHS) 916 00:43:40,520 --> 00:43:42,040 What was that about? I dunno. 917 00:43:46,560 --> 00:43:49,000 Oh! It's runny! (ALL GROAN) 918 00:43:50,600 --> 00:43:52,680 (LAUGHTER) 919 00:43:52,680 --> 00:43:54,040 Jock! (LAUGHS) 920 00:43:54,040 --> 00:43:55,840 Oh, dear. 921 00:44:01,960 --> 00:44:04,320 Do you wanna come have a look? Nuh. 922 00:44:04,320 --> 00:44:07,120 (LAUGHTER) 923 00:44:11,240 --> 00:44:12,960 What do you think of the entree? 924 00:44:14,520 --> 00:44:15,840 I love it. 925 00:44:15,840 --> 00:44:19,120 I love the idea of, you know, using the watermelon shell 926 00:44:19,120 --> 00:44:21,080 as a dish, as a whole, I love it. 927 00:44:21,080 --> 00:44:26,120 There's a sweet, sour, salty, rich umami thing going on there. 928 00:44:26,120 --> 00:44:28,920 It just really satisfies all of the different cravings 929 00:44:28,920 --> 00:44:30,360 for different sensations 930 00:44:30,360 --> 00:44:33,160 and does invite you to investigate what's next. 931 00:44:34,720 --> 00:44:37,400 Andy, I have to say, I think that's... 932 00:44:37,400 --> 00:44:39,680 ..the best shawarma I've ever eaten. Whoo! 933 00:44:39,680 --> 00:44:41,680 It was so incredible. 934 00:44:41,680 --> 00:44:44,680 Juicy pork, it's the fluffy flatbread. 935 00:44:44,680 --> 00:44:46,680 The hummus. 936 00:44:46,680 --> 00:44:49,560 Yeah, I haven't had such a tasty shawarma before. 937 00:44:49,560 --> 00:44:51,400 That's good, 'cause it was a mission. 938 00:44:51,400 --> 00:44:53,400 (LAUGHTER) 939 00:44:53,400 --> 00:44:56,960 Andy, that was an all-out barn-burner of a dish. 940 00:44:56,960 --> 00:44:58,520 You're the man. Thank you. 941 00:44:58,520 --> 00:44:59,960 (CHUCKLES) 942 00:45:01,400 --> 00:45:04,280 I commend you on the plating of...of the dessert 943 00:45:04,280 --> 00:45:07,200 because it matches your retro chic of the watermelon as well. 944 00:45:07,200 --> 00:45:08,720 Everything is really retro. 945 00:45:10,040 --> 00:45:13,240 Yes, this is honey-forward, so you featured honey. Well done. 946 00:45:14,480 --> 00:45:16,520 Just, it's such a shame we got custard. 947 00:45:16,520 --> 00:45:18,640 I don't know where that lands for me. 948 00:45:18,640 --> 00:45:21,600 Look, set desserts get the best of us in this kitchen, 949 00:45:21,600 --> 00:45:24,640 as we have seen time and time again as judges. 950 00:45:24,640 --> 00:45:26,560 And it is a crying shame 951 00:45:26,560 --> 00:45:30,120 because the flavours in that creme brulee are delicious. 952 00:45:32,120 --> 00:45:34,640 I don't know where that leaves us with this. 953 00:45:34,640 --> 00:45:37,080 Does it taste of honey, though? It does taste of honey. 954 00:45:37,080 --> 00:45:38,200 Just checking. 955 00:45:38,200 --> 00:45:40,040 Just making sure we hit the brief on that. 956 00:45:40,040 --> 00:45:41,040 Yep. 957 00:45:41,040 --> 00:45:45,400 Thank you very much, judges. Thank you. 958 00:45:45,400 --> 00:45:47,800 (APPLAUSE) 959 00:45:49,240 --> 00:45:50,640 Yes! 960 00:45:55,200 --> 00:45:58,440 Well, three courses, judges v contestants - 961 00:45:58,440 --> 00:46:01,720 only one team can win. 962 00:46:01,720 --> 00:46:03,600 When it came to the entree... 963 00:46:03,600 --> 00:46:06,320 ..watermelon was the featured ingredient 964 00:46:06,320 --> 00:46:09,000 and we thought it was featured beautifully... 965 00:46:10,880 --> 00:46:13,320 ..in the contestants' dish. Well done, Keyma. 966 00:46:13,320 --> 00:46:15,440 (APPLAUSE) ANDY AND JOCK: Well done, Keyma. 967 00:46:21,880 --> 00:46:24,400 When it came to mains, 968 00:46:24,400 --> 00:46:28,960 Sarah said that was the best shawarma she'd ever eaten, 969 00:46:28,960 --> 00:46:31,160 so congratulations, judges and Andy! 970 00:46:31,160 --> 00:46:33,200 Whoo! (APPLAUSE) 971 00:46:36,720 --> 00:46:39,120 It comes down to dessert. 972 00:46:41,560 --> 00:46:43,240 This was a really tough one. 973 00:46:44,360 --> 00:46:46,080 On one hand, 974 00:46:46,080 --> 00:46:49,800 we had a dish that hit the brief but failed in execution. 975 00:46:49,800 --> 00:46:54,000 And on the other hand, we had a dish that hit the execution... 976 00:46:55,240 --> 00:46:57,600 ..but failed on the brief. 977 00:46:57,600 --> 00:47:01,000 In a choice between execution and brief, 978 00:47:01,000 --> 00:47:04,680 the judges today deemed the most important thing... 979 00:47:07,920 --> 00:47:09,280 ..was hitting the brief. 980 00:47:09,280 --> 00:47:10,680 Well done, judges - you win! 981 00:47:10,680 --> 00:47:12,960 (BOTH EXCLAIM) (APPLAUSE) 982 00:47:12,960 --> 00:47:14,160 BILLIE: Well done. 983 00:47:15,680 --> 00:47:17,720 Well done, Keyma. 984 00:47:17,720 --> 00:47:19,200 Boys, get on over here. 985 00:47:19,200 --> 00:47:20,760 We're back! 986 00:47:25,160 --> 00:47:28,280 Well, hope that was more fun for you guys than it was for us. 987 00:47:28,280 --> 00:47:29,760 (LAUGHTER) 988 00:47:29,760 --> 00:47:32,840 Go home, get some rest, lick your wounds 989 00:47:32,840 --> 00:47:34,720 and come back on Sunday, 990 00:47:34,720 --> 00:47:38,720 ready to fight for one of those spots in the semifinal. 991 00:47:38,720 --> 00:47:40,560 Well done, guys. Well done. 992 00:47:40,560 --> 00:47:42,480 (CHEERING, APPLAUSE) 993 00:47:51,120 --> 00:47:53,720 ANNOUNCER: Sunday night on MasterChef Australia... 994 00:47:53,720 --> 00:47:56,800 Please welcome Peter Gilmore! 995 00:47:56,800 --> 00:47:58,840 (CHEERING, APPLAUSE) 996 00:47:58,840 --> 00:48:01,960 ..in the final pressure test of the season... 997 00:48:01,960 --> 00:48:03,600 What?! 998 00:48:06,320 --> 00:48:08,640 I'm gonna fight for that spot in the semifinal. 999 00:48:08,640 --> 00:48:10,720 ..they'll have to do more... 1000 00:48:10,720 --> 00:48:11,760 (SIGHS) 1001 00:48:11,760 --> 00:48:13,120 I mean, this is insane. 1002 00:48:13,120 --> 00:48:14,560 ..try more... 1003 00:48:14,560 --> 00:48:16,360 DANIEL: This is gonna be so, so tough. 1004 00:48:16,360 --> 00:48:17,760 ..push more... 1005 00:48:17,760 --> 00:48:19,720 I'm fighting until the end. 1006 00:48:19,720 --> 00:48:21,320 ..perfect more... 1007 00:48:21,320 --> 00:48:23,480 It's all in the precision. 1008 00:48:23,480 --> 00:48:25,240 ..for Gilmore. 1009 00:48:31,360 --> 00:48:34,280 Captions by Red Bee Media