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CALLUM: Good to be back.

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ANDY: Morning, all!

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She's a mystery box day.

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Oh!
POH: Hey, Jamie.

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Hey.

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Wow. It feels really strange

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to see only seven cooks
standing in front of us.

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How's it feel?

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Pretty wild.
Yeah. Strange.

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SARAH: Small.

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The seven of you got here
by narrowly escaping eliminations,

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handling the heat in pressure tests

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or by securing immunity
with outstanding dishes.

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Every cook has led
to you being here today...

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..ready to tackle
whatever comes next.

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I have to say how proud I am.

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How far you've come,
it's wonderful, it's fantastic.

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But you cannot rest

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because everything you do
from now on can only help you,

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setting you up to
the glorious grand finale.

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Righto, gang.

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You are some of the best cooks
that this competition has ever seen,

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and you got here
by thinking on your feet.

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And that is exactly what you're
gonna have to do in this mystery box.

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I'm surprised
you haven't smelt it already.

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Oh.
SNEZ: What?

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No?

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Go on, lift your lids now.

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(CONTESTANTS EXCLAIM)

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That is garlic!

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Garlic.

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BEN: I love garlic.

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It's garlic! Oh, my God.
I'm like, I want to sing.

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I want to just bite into it now.

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Snez, was that a victory clap?
Garlic?!

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I mean, it's my favourite thing
in the world.

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I have a massive love affair
with garlic.

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And I really believe
that garlic can change any dish

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from blah to wah.

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This ingredient is the key
to unlocking

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a whole new world of flavour.

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Most cooks,
they can't imagine life without it.

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And today we want seven dishes filled
with explosive garlic goodness.

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But that is only half the challenge.

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LAURA: What's this thing?

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Ah!

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What is that thing?

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That little fun-size mystery box,
it holds a mini surprise...

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..one that we think is
going to elevate your dish

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just as much as garlic.

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Whatever is under there must also be
used in the making of your dish.

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And here's a bit of a curveball
for you.

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You won't know what it is
until 30 minutes into the cook.

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Wow.
SNEZ: That's hard.

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DEPINDER: Oh, my gosh.

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We are giving you 75 minutes.

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The pantry and garden are open.

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Your finished dish must include

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both garlic and whatever's
under that mini mystery box.

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You'll be happy to know,

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today we're looking for
the top three dishes.

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Here we go.

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Cook one of those and you'll be
going into tomorrow's pressure test
for immunity.

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Let's get into it.
Your time starts now.

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Come on!

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CALLUM: Everyone likes cooking
with garlic.

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But what that means is everyone's
gonna be cooking good dishes today,

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so it's going to be a high standard.

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Cal, I'm definitely going to take
a few pinies.

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But there's not only garlic
under this mystery box,

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there's a tiny
little mystery box here

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that literally could be anything.

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It could be from Parmesan cheese
to soy sauce to chocolate,

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who knows, and that's where
the real risk is today.

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Strategy today is to have
a lot of options with the garlic

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and be ready so that,
when this thing comes off,

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I can pivot and make a dish
that's going to pop with it.

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I'm just going to go for it
and hopefully come up with an idea

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to use that ingredient
under that mystery box.

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Hopefully it's not too crazy.

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Guys, garlic, I mean,

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can't live without it
in the kitchen.

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This guy snacks on...

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Mate, you literally eat garlic
for breakfast.

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I know. (EXHALES SHARPLY)

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Ugh!

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I think I'm glad today
has a theme, garlic,

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and it will be interesting to see
what they do with the garlic.

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Yes, yes.
Yes.

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SNEZ: Garlic.

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Then we've got
that little mini mystery box

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which they have to incorporate
whatever is under there

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30 minutes into the cook,

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so it's a bit of strategy.

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Oh! Deary me.

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I think
Laura's such an interesting one

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because she was so close
to going home yesterday,

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and we saw how emotional she was.

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It made her realise you need
to take every opportunity

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to not put yourself
in that situation.

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Yeah, yeah.

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And today is a cook
where you go for gold.

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You want to be in that top three
so you can get a chance at immunity.

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Strategy - cook something incredible

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and add in
whatever this ingredient may be.

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Today's a new day. Clean slate.
It's my third time around.

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I know what it takes
to get to the end.

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I need to make the smart decisions
in order to get there.

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OK. Tell me what you're making
and what's your strategy?

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Alright, so strategy is
go hard and heavy on the garlic.

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That's going to come from
confit garlic flavour throughout.

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So a really garlic-forward
bagna cauda,

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a stuffed lamb saddle,

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a really nice, like, little jus to
go with it.

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So very French, very classic.

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You're definitely leaning hard into
a specific dish here.

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I think I'm good at pivoting.

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I think I can make a good decision
under pressure.

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So I think if I start building
the base of this dish really well,

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then I can add something
30 minutes in.

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Good luck.
Thank you.

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Alright. I need to get my things on.

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I've got two main components
I need to start early in this cook -

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building that flavour in that jus,

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but also prioritising
that lamb saddle.

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I don't actually know
how long it's going to cook for,

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but I want to wait until that
mini mystery box is revealed,

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because if there is
an ingredient in there

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I can highlight in that lamb,
that's what I want to do.

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BEN: You're making more noise
chopping than Jamie.

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(LAURA LAUGHS)

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What was that?
Nothing!

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She's chopping
louder than you do, man.

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More aggressively as well?
Yeah, definitely.

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SNEZ: I feel great, actually.

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Seeing garlic, it's like everything
I ever wanted.

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Growing up, actually,
my family had a garlic farm,

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and we used to, like,
make the little plaits

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and we would go to the market
and sell them.

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This challenge is made for me,

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and I cannot fail.

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I cannot fail.

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My mom is watching
and if she sees me fail on garlic,

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she'll be like,
"Don't come back home."

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My mom cooks everything with garlic

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and this dish
is actually her dish today.

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It's like a slow confit squid
with garlic.

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So this is our Sunday day,
Sunday dish, pretty much.

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This is a traditional dish.

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Whoo!

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To cook my squid,
I'm gonna start very hot,

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quick sear to get a colour,

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chuck in lots of garlic -
I mean a lot, a lot of garlic -

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and deglaze with white wine
and lots of olive oil.

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This is gonna be yum.

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Then finish it off in the oven,
low and slow.

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It cooks usually 45 minutes
to an hour,

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until it's nice and tender
so you can eat it with the spoon.

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OK. Bye-bye. Be good.

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And we just eat all from one pan.
It's the best.

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How long you put them in?

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I cook them for, like,
roughly 45 minutes.

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For the squid? Bloody hell.

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That's a long time, no?
Yes. That's how my mum does it.

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You'll be surprised.
I can't wait.

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Trust me, Chef.
Honestly, I love to be surprised.

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(LAUGHS)

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I feel good, but I'm very worried
with that little mini mystery box.

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What if it's something overpowering?

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Let's get ready
for that shock surprise.

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Hopefully I can come up with
a quick dish later.

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Fingers crossed something
will work out.

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We're 15 minutes away from revealing
what's under that mini mystery box,

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which means you've got
one hour to go.

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SOFIA: Come on, let's go!
Allez!

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CALLUM: With an unknown ingredient
under this mystery box here,

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you've got to have
a certain fluidity in your dish.

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So my strategy today is
to cook a dish using chicken,

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because it's a protein that suits
almost every kind of cuisine
in the world.

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Hey, Callum.
Callum!

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Hello, gang. How are you?
Ah, the beautiful mind.

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What's going on with the strategy?

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Uh... Well, I guess, for today,

185
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because we've got
this secret ingredient,

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we don't know what's going on here,

187
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I want to do a dish
that's, um, loosey goosey enough

188
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that whatever's under there is
going to seamlessly transition in.

189
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When someone says Callum,

190
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the words that come to mind
are not exactly 'loosey goosey'.

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What's the loosey goosey?

192
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So I'm going to do chicken,

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the loosey goosiest protein
of them all.

194
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Yep.

195
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I'm going to make a garlic veloute,

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which is happening here as well.

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You've got that base,

198
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you can sort of pivot
in lots of different directions

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depending on
what the ingredient is.

200
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Strategy 101 - tick.
Yeah.

201
00:09:49,040 --> 00:09:51,560
I think you've left yourself
a lot of room to pivot.

202
00:09:51,560 --> 00:09:53,360
Well done.
Thanks, gang.

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00:09:58,480 --> 00:10:00,360
SARAH: It's my third time
in this kitchen,

204
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and I have a new goal this time.

205
00:10:01,760 --> 00:10:03,200
When I walk out,

206
00:10:03,200 --> 00:10:08,400
I want to be cooking dishes
that could be sitting on my menu

207
00:10:08,400 --> 00:10:10,840
in my one-day-Michelin-star
restaurant.

208
00:10:12,760 --> 00:10:14,360
And to get to that point,

209
00:10:14,360 --> 00:10:18,560
the only way to do it is to
push myself outside my comfort zone.

210
00:10:18,560 --> 00:10:22,080
Nobody got a Michelin star
by playing it safe.

211
00:10:22,080 --> 00:10:23,360
Hey, Sarah.
Sarah!

212
00:10:23,360 --> 00:10:24,760
Hi. How's it going?

213
00:10:24,760 --> 00:10:26,400
Good. Straight into it.
What are you gonna cook?

214
00:10:26,400 --> 00:10:30,120
Yes. So I'm making
a garlic snot block.

215
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So...

216
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What?!

217
00:10:33,200 --> 00:10:34,400
Savoury. Savoury.

218
00:10:34,400 --> 00:10:37,720
So, hold on, hold on, hold on.
So a snot block is a vanilla slice.

219
00:10:37,720 --> 00:10:40,200
Yes.
An Aussie classic.

220
00:10:40,200 --> 00:10:42,760
Yes. So I'm going to do a spin
on that.

221
00:10:42,760 --> 00:10:44,320
Why are you looking at me like that?

222
00:10:44,320 --> 00:10:45,560
I'm just trying to work this out.

223
00:10:45,560 --> 00:10:47,240
How is this thing going to come out?

224
00:10:47,240 --> 00:10:49,160
So, basically pastry...
OK.

225
00:10:49,160 --> 00:10:50,240
..chicken jelly.

226
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So I want to make a bit of
a chicken broth,

227
00:10:51,720 --> 00:10:53,640
going to set that,

228
00:10:53,640 --> 00:10:56,880
and then layer of pastry
and then garlic cream on top.

229
00:10:56,880 --> 00:10:59,240
But, um, yeah, garlic heavy.

230
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OK. Super interesting, Sarah.

231
00:11:01,440 --> 00:11:04,160
Just hopefully the mini mystery box
doesn't ruin your plan.

232
00:11:04,160 --> 00:11:06,480
I know, I know.
'Interesting' is a good word.

233
00:11:06,480 --> 00:11:08,080
(ALL LAUGH)

234
00:11:08,080 --> 00:11:11,000
My biggest concern is
this is very conceptual,

235
00:11:11,000 --> 00:11:14,520
and I still don't know what's
underneath the mini mystery box...

236
00:11:14,520 --> 00:11:16,320
There is no plan B at all.

237
00:11:16,320 --> 00:11:19,040
..so it is a bit of a tightrope.

238
00:11:19,040 --> 00:11:22,360
Whatever it is could definitely be
the make or break of my dish.

239
00:11:36,360 --> 00:11:40,560
Today, I'm making my version
of a savoury vanilla slice

240
00:11:40,560 --> 00:11:42,960
with garlic cream
and some beautiful pastry.

241
00:11:42,960 --> 00:11:45,120
SNEZ: Sarah, did you say
you're making dessert

242
00:11:45,120 --> 00:11:46,320
or did I just hear you...?

243
00:11:46,320 --> 00:11:47,440
No. Not dessert.

244
00:11:47,440 --> 00:11:48,960
(SNEZ LAUGHS)

245
00:11:48,960 --> 00:11:51,760
I'm roasting my chicken bones
in the oven

246
00:11:51,760 --> 00:11:55,280
because I have this idea to make it
into a sort of chicken jelly.

247
00:11:56,680 --> 00:12:00,360
But I do not know what's under
this mini mystery box,

248
00:12:00,360 --> 00:12:04,920
so creating a highly conceptual dish
is definitely a risk today.

249
00:12:04,920 --> 00:12:08,520
You're allowed to
lift those mini mystery box lids

250
00:12:08,520 --> 00:12:09,520
in five minutes.

251
00:12:09,520 --> 00:12:11,000
It's coming!

252
00:12:14,320 --> 00:12:18,040
So you love garlic, yeah?
Yep. I use it every day.

253
00:12:18,040 --> 00:12:21,600
So I'm going to do like
a chilli garlic chicken curry

254
00:12:21,600 --> 00:12:25,440
in...like, in Hindi it's called
lasooni murgh,

255
00:12:25,440 --> 00:12:28,960
because 'lasan' means 'garlic'
and 'murgh' means 'chicken'.

256
00:12:28,960 --> 00:12:31,960
You know what? They laugh at me
because I eat garlic raw...

257
00:12:31,960 --> 00:12:33,880
So does my dad.
Can you say that again?

258
00:12:33,880 --> 00:12:35,640
(LAUGHS)
Can you say that again?

259
00:12:35,640 --> 00:12:37,280
Yeah, we should eat garlic raw,
everyone.

260
00:12:39,640 --> 00:12:41,920
Garlic - I love garlic,
I use it all the time.

261
00:12:41,920 --> 00:12:43,280
Um...

262
00:12:43,280 --> 00:12:45,880
Just thinking about the best ways
I can make it feature heavily

263
00:12:45,880 --> 00:12:48,480
in this dish,
so I've got a kind of dish in mind.

264
00:12:48,480 --> 00:12:51,200
I'm gonna basically base it around
garlic and cauliflower puree

265
00:12:51,200 --> 00:12:52,440
on the bottom.

266
00:12:52,440 --> 00:12:54,400
I can then cook that with
various different proteins

267
00:12:54,400 --> 00:12:55,600
that are quick cooking.

268
00:12:55,600 --> 00:12:57,360
In the pantry,
there's some amazing stuff in there.

269
00:12:57,360 --> 00:12:59,360
So I'm kind of going to decide that
once I get to that point,

270
00:12:59,360 --> 00:13:01,400
but maybe fish, maybe quail, maybe...

271
00:13:01,400 --> 00:13:03,080
I don't know.
We'll have to wait and see.

272
00:13:04,280 --> 00:13:06,160
I'm ready to pivot hard
if I have to.

273
00:13:06,160 --> 00:13:07,240
Just waiting to see what that is

274
00:13:07,240 --> 00:13:08,840
so I can figure out
how I'm going to use it.

275
00:13:08,840 --> 00:13:11,040
I mean, lemon or something
would be lovely, obviously, parsley,

276
00:13:11,040 --> 00:13:12,840
but it's not going to be those,
is it? Let's face it.

277
00:13:12,840 --> 00:13:14,400
SOFIA: Did you plan
to use that cauli

278
00:13:14,400 --> 00:13:16,320
or did you just see the colour
and go, "How can I not?"

279
00:13:16,320 --> 00:13:17,520
I saw it... Yeah, I'm gonna use it.

280
00:13:17,520 --> 00:13:18,600
No, no, it's so beautiful.

281
00:13:18,600 --> 00:13:20,440
I've never even seen one
like that before.

282
00:13:20,440 --> 00:13:21,920
(GASPS)
I know, right.

283
00:13:21,920 --> 00:13:24,400
Twisties!
Broccoli.
Twisties.

284
00:13:30,640 --> 00:13:31,640
JAMIE: Hmm.

285
00:13:32,720 --> 00:13:35,320
Today's mystery box is
all about garlic

286
00:13:35,320 --> 00:13:38,240
and whatever is under
that mini mystery box.

287
00:13:38,240 --> 00:13:40,680
I'm going 100% all-in

288
00:13:40,680 --> 00:13:44,240
on making the dish
that I think works well with garlic.

289
00:13:44,240 --> 00:13:46,760
The strategy is
cook something delicious.

290
00:13:46,760 --> 00:13:48,800
I know that whatever's under there
is going to take

291
00:13:48,800 --> 00:13:51,960
a little bit of creativity
to potentially pivot,

292
00:13:51,960 --> 00:13:54,320
but I'm just going to concentrate
on making something tasty

293
00:13:54,320 --> 00:13:55,680
and then we'll pivot if we need to.

294
00:13:56,720 --> 00:14:00,480
I look back on the cook that I was
in season six,

295
00:14:00,480 --> 00:14:04,440
and I was still sort of trying to
figure out who I was as a cook

296
00:14:04,440 --> 00:14:06,720
and the kind of food
that I really loved cooking.

297
00:14:07,720 --> 00:14:08,920
All this time later,

298
00:14:08,920 --> 00:14:10,760
I feel very comfortable
in the kitchen,

299
00:14:10,760 --> 00:14:13,160
and I think when you're comfortable
and you are relaxed,

300
00:14:13,160 --> 00:14:16,840
you can think freely and really be
creative and push yourself.

301
00:14:18,840 --> 00:14:20,120
Hi, Jamie.
Hello, Poh.

302
00:14:20,120 --> 00:14:21,800
Back in the game today.
Back in the game.

303
00:14:21,800 --> 00:14:23,920
Tell me what you're making,
and what's the strategy?

304
00:14:23,920 --> 00:14:26,920
Start with these beautiful,
big, bold Spanish flavours,

305
00:14:26,920 --> 00:14:28,320
hope for the best.

306
00:14:28,320 --> 00:14:30,480
So I'm doing
a beautiful fillet of flathead.

307
00:14:30,480 --> 00:14:31,520
Yeah.

308
00:14:31,520 --> 00:14:34,040
And then I'm going to basically make
a mussel stock, reduce that.

309
00:14:34,040 --> 00:14:35,120
Serve it with

310
00:14:35,120 --> 00:14:37,760
a really heavy confit garlic
and nduja beurre blanc.

311
00:14:37,760 --> 00:14:38,760
OK.

312
00:14:38,760 --> 00:14:40,320
Um, the reason I'm using nduja,

313
00:14:40,320 --> 00:14:42,720
and then I'll probably be pickling
the mussels,

314
00:14:42,720 --> 00:14:45,160
is because
garlic's a beautiful flavour,

315
00:14:45,160 --> 00:14:47,960
but you need big flavours
to allow to pump more into it.

316
00:14:47,960 --> 00:14:48,960
Yes, yes, yes.

317
00:14:48,960 --> 00:14:50,560
So I want to use as much garlic
as possible.

318
00:14:50,560 --> 00:14:51,800
See what happens.
Sounds good.

319
00:14:51,800 --> 00:14:53,280
Alright, good luck, Jamie.
Thank you.

320
00:14:54,480 --> 00:14:58,000
Having to change everything on
the spot and make something work is

321
00:14:58,000 --> 00:15:01,000
what you do every day
when you work in a kitchen.

322
00:15:01,000 --> 00:15:02,880
Stuff goes wrong all the time.

323
00:15:02,880 --> 00:15:05,600
You just have to
take everything on board

324
00:15:05,600 --> 00:15:07,120
and then move forward.

325
00:15:10,560 --> 00:15:12,400
Everybody's very excited by garlic

326
00:15:12,400 --> 00:15:14,400
and there's definitely
some strategy going on.

327
00:15:16,240 --> 00:15:18,760
So Callum's starting off
with quite neutral ingredients.

328
00:15:18,760 --> 00:15:22,520
He's got a garlic veloute going.
He's got chicken going.

329
00:15:22,520 --> 00:15:26,640
And he's essentially waiting to see
until we lift those mini lids

330
00:15:26,640 --> 00:15:28,600
what the uh-uh is going to be.

331
00:15:28,600 --> 00:15:30,920
Yeah, it seems to be
the two strategies.

332
00:15:30,920 --> 00:15:32,080
SNEZ: Check up on this.

333
00:15:32,080 --> 00:15:34,840
They're either going all-in and just
committing to a specific dish...

334
00:15:34,840 --> 00:15:36,520
Oh, my God. It's so good.

335
00:15:36,520 --> 00:15:38,200
..or they're kind of
hedging their bets.

336
00:15:39,360 --> 00:15:41,520
But I... I'm a bit...

337
00:15:41,520 --> 00:15:43,640
I'm not sure about the all-in thing.

338
00:15:43,640 --> 00:15:45,960
I am too! Which is weird from you!

339
00:15:47,240 --> 00:15:49,960
Weird from you!
Yeah, yeah. Weird. Weird.

340
00:15:53,320 --> 00:15:54,880
Everyone, listen up.

341
00:15:56,600 --> 00:15:59,160
It's been 30 minutes.

342
00:15:59,160 --> 00:16:03,160
It's time to find out
what's under your mini mystery boxes.

343
00:16:03,160 --> 00:16:07,600
You can lift your lids -
three, two, one, go!

344
00:16:09,000 --> 00:16:11,200
SNEZ: What? Rosemary!

345
00:16:12,680 --> 00:16:13,920
Thyme.

346
00:16:14,920 --> 00:16:17,480
Argh! Chives!

347
00:16:17,480 --> 00:16:19,280
What do you have?
Mint.

348
00:16:19,280 --> 00:16:20,680
It's secateurs.

349
00:16:20,680 --> 00:16:22,640
You've got to use those secateurs

350
00:16:22,640 --> 00:16:26,160
to grab whatever ingredient
you've been assigned from the garden.

351
00:16:26,160 --> 00:16:28,720
Ooh!

352
00:16:28,720 --> 00:16:31,760
Use that ingredient in your dish.

353
00:16:31,760 --> 00:16:33,200
We can work with coriander.

354
00:16:33,200 --> 00:16:38,200
Now, they may be late additions,
but it shouldn't taste like it.

355
00:16:38,200 --> 00:16:39,640
So good.

356
00:16:39,640 --> 00:16:42,360
Start thinking, everyone.
You've got 45 minutes to go!

357
00:16:51,560 --> 00:16:54,040
SARAH: Everyone has been given
a different herb,

358
00:16:54,040 --> 00:16:55,680
and I got dill.

359
00:16:55,680 --> 00:16:56,880
Oh, that smells delicious!

360
00:16:56,880 --> 00:17:00,160
I think it goes so well
with these flavours,

361
00:17:00,160 --> 00:17:02,440
but I want to take the time
to actually think about

362
00:17:02,440 --> 00:17:06,800
how I'm going to incorporate this
into my savoury vanilla slice.

363
00:17:06,800 --> 00:17:08,960
I really want
one of those top spots today.

364
00:17:08,960 --> 00:17:10,600
Ooh.

365
00:17:13,920 --> 00:17:16,240
I got thyme
as my mystery ingredient,

366
00:17:16,240 --> 00:17:17,440
which is very lucky.

367
00:17:17,440 --> 00:17:19,600
My plan today was to cook something
really neutral,

368
00:17:19,600 --> 00:17:21,240
and I think that strategy
has paid off really well

369
00:17:21,240 --> 00:17:23,000
because thyme works very well
with garlic,

370
00:17:23,000 --> 00:17:24,920
works very well with chicken.

371
00:17:24,920 --> 00:17:26,200
So the dish I'm going to make today

372
00:17:26,200 --> 00:17:27,960
is a thyme and garlic
stuffed chicken.

373
00:17:27,960 --> 00:17:29,720
I'm going to do it
with kohlrabi dumplings

374
00:17:29,720 --> 00:17:31,000
and a garlic veloute.

375
00:17:32,000 --> 00:17:35,600
So I'm going to use thyme
in with my garlic veloute.

376
00:17:35,600 --> 00:17:37,120
I'm going to make
a little thyme oil as well.

377
00:17:37,120 --> 00:17:38,440
So, yeah,

378
00:17:38,440 --> 00:17:41,200
I'll be using garlic and thyme
both three ways each.

379
00:17:41,200 --> 00:17:43,720
So I'm going to start
making my farce.

380
00:17:43,720 --> 00:17:45,000
A farce is a minced mixture

381
00:17:45,000 --> 00:17:47,480
made from
the leg of the drumstick meat

382
00:17:47,480 --> 00:17:49,200
with lots of garlic and thyme,

383
00:17:49,200 --> 00:17:53,280
and it's going to be stuffed
underneath the chicken skin,

384
00:17:53,280 --> 00:17:54,360
so it's going to keep it nice

385
00:17:54,360 --> 00:17:55,920
and kind of moist and tender
as it cooks.

386
00:17:55,920 --> 00:17:59,600
So I can only hope
that I've got 'thyme' on my side.

387
00:17:59,600 --> 00:18:01,800
(GUFFAWS)

388
00:18:01,800 --> 00:18:04,040
So I got lemongrass under the box

389
00:18:04,040 --> 00:18:05,800
and I'm actually stoked with it.

390
00:18:05,800 --> 00:18:09,560
So I've marinated my chicken
in, like, a whole heap of garlic,

391
00:18:09,560 --> 00:18:10,560
a little bit of ginger,

392
00:18:10,560 --> 00:18:12,800
and I've just added some lemongrass.

393
00:18:12,800 --> 00:18:14,640
I don't think
I'm going to change anything

394
00:18:14,640 --> 00:18:17,760
because I think it fits perfectly
into the chicken.

395
00:18:17,760 --> 00:18:19,760
I got mint. Uh...
Pleased with that?

396
00:18:19,760 --> 00:18:21,440
Oh, I love mint, but, I mean,
it's, um...

397
00:18:21,440 --> 00:18:23,440
With cauliflower?
How are you going to manage that?

398
00:18:23,440 --> 00:18:25,520
The cauliflower is now going to be
a very small part of the dish.

399
00:18:25,520 --> 00:18:26,560
Yeah.
Yeah. So I think...

400
00:18:26,560 --> 00:18:28,680
It's a curried cauliflower,
so the flavours are gonna be there.

401
00:18:28,680 --> 00:18:30,520
So mint goes with those flavours,
I think,

402
00:18:30,520 --> 00:18:32,080
But I'm going to make
the mint higher

403
00:18:32,080 --> 00:18:34,080
and leave the other flavours
on the bottom.

404
00:18:34,080 --> 00:18:36,040
So this is going to be
pan-fried scallops

405
00:18:36,040 --> 00:18:40,360
with curried cauliflower
and cucumber tomato mint salad.

406
00:18:40,360 --> 00:18:42,880
It's not what I planned for
but I think I can work with it.

407
00:18:42,880 --> 00:18:44,720
Freshness.
OK.

408
00:18:44,720 --> 00:18:46,400
Yeah.
So the mint is welcome? OK.

409
00:18:46,400 --> 00:18:48,480
Well, I mean, I've got no choice.
(LAUGHS)

410
00:18:48,480 --> 00:18:50,080
I like that. Good spirit.

411
00:18:50,080 --> 00:18:52,360
Very good spirit.
No point worrying about it.

412
00:18:52,360 --> 00:18:54,560
No discriminations.

413
00:18:54,560 --> 00:18:57,440
The biggest concern is
that the mint is prominent enough

414
00:18:57,440 --> 00:18:59,080
and works with the rest of it.

415
00:18:59,080 --> 00:19:01,760
SNEZ: I got rosemary. Um...

416
00:19:01,760 --> 00:19:02,960
It's lovely.

417
00:19:02,960 --> 00:19:05,160
I'm happy with it. I love rosemary.

418
00:19:05,160 --> 00:19:07,640
I'm kind of happy,
but I'm not happy.

419
00:19:07,640 --> 00:19:08,840
I'm really happy

420
00:19:08,840 --> 00:19:10,920
'cause the flavour is lovely
with my dish,

421
00:19:10,920 --> 00:19:12,680
but it's so strong.

422
00:19:12,680 --> 00:19:14,240
This is my family recipe.

423
00:19:14,240 --> 00:19:16,280
If I put too much rosemary,

424
00:19:16,280 --> 00:19:17,400
you won't taste squid

425
00:19:17,400 --> 00:19:19,280
or you won't taste
any garlic in there.

426
00:19:19,280 --> 00:19:21,000
So I'm thinking,

427
00:19:21,000 --> 00:19:23,120
how else can I incorporate
this rosemary?

428
00:19:25,640 --> 00:19:26,720
So my strategy is

429
00:19:26,720 --> 00:19:29,520
I'm gonna quickly whip up
some bread dough,

430
00:19:29,520 --> 00:19:31,520
and I'm going to focus
on infusing rosemary

431
00:19:31,520 --> 00:19:33,480
as much as I can into my bread.

432
00:19:34,640 --> 00:19:36,040
Snez.
Yes.

433
00:19:36,040 --> 00:19:38,560
Rosemary, how do you feel about that?
I'm pretty happy.

434
00:19:38,560 --> 00:19:40,520
So I'm going to use it
mainly with my bread,

435
00:19:40,520 --> 00:19:42,160
but I'm going to make it
rosemary and garlic.

436
00:19:42,160 --> 00:19:44,160
It's going to be beautiful
for dipping those sauces.

437
00:19:44,160 --> 00:19:46,120
Garlic, rosemary and squid
go together...

438
00:19:46,120 --> 00:19:47,800
Yeah.
..it's just about how much.

439
00:19:47,800 --> 00:19:49,320
How much. Yeah.
Good luck.

440
00:19:49,320 --> 00:19:50,680
Just get that right.
Thank you.

441
00:19:50,680 --> 00:19:52,400
All about balance, Snez.
Thank you.

442
00:19:53,600 --> 00:19:57,360
Alright, guys,
you have 30 minutes to go.

443
00:20:00,800 --> 00:20:02,920
Sick. Alright, let's go.

444
00:20:03,960 --> 00:20:05,720
Oh, I'm feeling fabulous.

445
00:20:05,720 --> 00:20:10,080
Chives are the perfect addition
to this dish.

446
00:20:10,080 --> 00:20:12,160
I feel like someone
is watching over me today

447
00:20:12,160 --> 00:20:14,080
and I'm a very, very happy lady.

448
00:20:14,080 --> 00:20:19,440
I'm cooking a rolled lamb saddle,
masala jus, and bagna cauda.

449
00:20:19,440 --> 00:20:22,560
OK. That was definitely good.

450
00:20:22,560 --> 00:20:25,640
My strategy was to wait
until that mini mystery box

451
00:20:25,640 --> 00:20:28,320
was revealed
before I stuff and roll the lamb.

452
00:20:28,320 --> 00:20:31,520
This is the perfect flavour
that can get added into that dish.

453
00:20:31,520 --> 00:20:32,960
Chives are currently cooking down

454
00:20:32,960 --> 00:20:35,200
in that same pan
these Warrigal greens were.

455
00:20:35,200 --> 00:20:37,960
I want to add the chives
into that stuffing

456
00:20:37,960 --> 00:20:40,640
with those Warrigal greens
and some of that confit garlic.

457
00:20:40,640 --> 00:20:42,560
So you're really infusing
all those flavours

458
00:20:42,560 --> 00:20:43,720
throughout that lamb.

459
00:20:43,720 --> 00:20:45,360
You're going to be on time, yeah?
Yes.

460
00:20:45,360 --> 00:20:46,640
When are you going...?

461
00:20:46,640 --> 00:20:48,200
When are you going to start
to cook it?

462
00:20:48,200 --> 00:20:49,360
Hopefully in five minutes.
Yeah.

463
00:20:49,360 --> 00:20:50,640
Hopefully.

464
00:20:50,640 --> 00:20:53,880
I just need to get this filling done
and then we're on.

465
00:20:53,880 --> 00:20:55,080
OK.

466
00:20:57,160 --> 00:21:02,280
So yesterday I was in a black apron
with Alana in the bottom two.

467
00:21:02,280 --> 00:21:06,040
I don't want to let myself
get into that position again.

468
00:21:06,040 --> 00:21:08,760
So it's strive for immunity
every single week.

469
00:21:12,280 --> 00:21:14,720
POH: Laura!
You're cutting it really fine, lady.

470
00:21:14,720 --> 00:21:16,760
So fine.
Do you reckon you can do it?

471
00:21:16,760 --> 00:21:18,360
Yep.
OK.

472
00:21:18,360 --> 00:21:20,600
I know all the odds are against me.
OK.

473
00:21:20,600 --> 00:21:22,560
I have to do it.

474
00:21:23,640 --> 00:21:25,040
The only thing is,

475
00:21:25,040 --> 00:21:28,160
I've never actually rolled a lamb
before like this.

476
00:21:28,160 --> 00:21:31,080
And I don't actually know
how long it's going to cook for.

477
00:21:31,080 --> 00:21:33,360
I know a regular rack of lamb,
for me,

478
00:21:33,360 --> 00:21:35,640
could take about 20 minutes
in the oven.

479
00:21:38,080 --> 00:21:39,240
I know I'm pushing it.

480
00:21:39,240 --> 00:21:42,320
I just need a miracle
to pull this off.

481
00:21:42,320 --> 00:21:45,200
Laura, you need to get that lamb
in the oven, lady.

482
00:21:45,200 --> 00:21:46,400
Oh, my God.

483
00:21:56,680 --> 00:21:59,520
Laura, you need to get that lamb
in the oven, lady.

484
00:21:59,520 --> 00:22:01,880
Oh, my God.

485
00:22:01,880 --> 00:22:04,440
I feel like you're literally
crossing your fingers

486
00:22:04,440 --> 00:22:06,560
and hoping for a miracle right now.

487
00:22:06,560 --> 00:22:08,720
Yeah, I think I'm striving

488
00:22:08,720 --> 00:22:11,000
for the absolute unachievable
right now. But...

489
00:22:11,000 --> 00:22:13,120
Do you have a plan B?

490
00:22:13,120 --> 00:22:14,200
No.

491
00:22:14,200 --> 00:22:16,240
No, not at all.

492
00:22:16,240 --> 00:22:18,320
Even though this dish is all about
the garlic,

493
00:22:18,320 --> 00:22:19,640
I'm pretty confident
with the chives.

494
00:22:19,640 --> 00:22:21,800
I think that they sit
right in that lamb.

495
00:22:21,800 --> 00:22:23,920
It's a perfect combination.

496
00:22:27,360 --> 00:22:28,680
Lamb's in.

497
00:22:28,680 --> 00:22:30,120
22 minutes to go,

498
00:22:30,120 --> 00:22:32,720
my lamb has finally
gone into the oven

499
00:22:32,720 --> 00:22:34,880
and I am pushing my timings.

500
00:22:34,880 --> 00:22:36,720
I need to start making
this bagna cauda.

501
00:22:38,440 --> 00:22:41,040
So a bagna cauda
is a traditional Italian sauce

502
00:22:41,040 --> 00:22:42,880
that is comprised of anchovies,

503
00:22:42,880 --> 00:22:45,320
confit garlic and butter

504
00:22:45,320 --> 00:22:46,920
that you would usually
actually serve

505
00:22:46,920 --> 00:22:48,320
with raw crudite vegetables.

506
00:22:48,320 --> 00:22:52,400
But for me, anchovies and lamb
are just such good friends.

507
00:22:52,400 --> 00:22:54,640
And if I can pull this off,

508
00:22:54,640 --> 00:22:56,800
it's going to be
an absolute winning combination.

509
00:22:56,800 --> 00:22:58,920
POH: You really
are leaning into last minute.

510
00:22:58,920 --> 00:23:00,800
You are being
a bit of a daredevil today.

511
00:23:00,800 --> 00:23:02,520
I know. I'm pulling a Poh.
Yeah, you are.

512
00:23:02,520 --> 00:23:03,800
(LAUGHS)

513
00:23:05,120 --> 00:23:06,800
Are you going to skip
your garlic today

514
00:23:06,800 --> 00:23:08,800
'cause we're going to be having...?
Uh.

515
00:23:08,800 --> 00:23:10,160
Or you just have the extra garlic?

516
00:23:10,160 --> 00:23:11,240
I always have garlic,

517
00:23:11,240 --> 00:23:13,000
so it doesn't matter
if it's extra or not.

518
00:23:13,000 --> 00:23:14,920
It's never enough, so...
(LAUGHS)

519
00:23:17,640 --> 00:23:19,720
Making a bit of a mess, aren't I?
How are you, Sarah?

520
00:23:19,720 --> 00:23:21,280
Are you pleased with your dill,
yeah?

521
00:23:21,280 --> 00:23:23,160
I am, but I'm just making
a bit of a mess,

522
00:23:23,160 --> 00:23:24,720
but I am pleased.

523
00:23:24,720 --> 00:23:27,120
I am so happy with dill.

524
00:23:27,120 --> 00:23:29,640
I think it's going to elevate
the ingredients

525
00:23:29,640 --> 00:23:32,960
that I'm already using
in my savoury vanilla slice.

526
00:23:32,960 --> 00:23:35,520
So I'm going to make dill salt.

527
00:23:35,520 --> 00:23:37,600
I'm going to add dill
through my chicken jelly

528
00:23:37,600 --> 00:23:39,360
and make a dill oil as well.

529
00:23:41,920 --> 00:23:43,800
I've got my pastry in the oven.

530
00:23:43,800 --> 00:23:45,960
I've got my chicken ready to go.

531
00:23:45,960 --> 00:23:48,560
I've made my garlic cream.

532
00:23:48,560 --> 00:23:50,800
Cucumber, I've made
a little dill cucumber here,

533
00:23:50,800 --> 00:23:52,640
which is going to go through
the chicken jelly,

534
00:23:52,640 --> 00:23:56,280
which I'm going to set
into these moulds.

535
00:23:56,280 --> 00:24:00,600
If I could win a top dish
on such an inventive dish,

536
00:24:00,600 --> 00:24:03,200
that would mean the world to me.

537
00:24:03,200 --> 00:24:07,000
I think that, for me,
this is why I'm back.

538
00:24:07,000 --> 00:24:08,600
Can't wait to see
your crazy invention again.

539
00:24:08,600 --> 00:24:10,680
Oh, my God.
(LAUGHS)

540
00:24:13,200 --> 00:24:16,600
OK, so we've done the big reveal
of the mini mystery box,

541
00:24:16,600 --> 00:24:17,960
and they've all had to go
to the garden

542
00:24:17,960 --> 00:24:19,440
and harvest an ingredient.

543
00:24:19,440 --> 00:24:20,960
Strategies, have they paid off?

544
00:24:20,960 --> 00:24:22,760
Oh, Callum was licking his lips.

545
00:24:22,760 --> 00:24:24,680
Yeah, he was stoked.
Licking his lips.

546
00:24:24,680 --> 00:24:25,760
He got thyme.

547
00:24:26,840 --> 00:24:29,560
CALLUM: All the 'thyme'
in the world, mate.

548
00:24:29,560 --> 00:24:31,240
Snez got rosemary.

549
00:24:31,240 --> 00:24:32,400
OK...

550
00:24:34,040 --> 00:24:37,000
She's doing this squid dish,
and she's got confit garlic,

551
00:24:37,000 --> 00:24:39,640
and she's just worried
that the flavours of rosemary

552
00:24:39,640 --> 00:24:40,840
are going to be overpowering.

553
00:24:40,840 --> 00:24:42,400
Yeah.
But that's with her.

554
00:24:42,400 --> 00:24:44,320
If she backs herself,
she should nail it.

555
00:24:45,760 --> 00:24:48,520
OK, let's see
how we're going to do the bread.

556
00:24:48,520 --> 00:24:51,400
Alright, Laura. Worried.
She's doing bagna cauda.

557
00:24:51,400 --> 00:24:53,640
She's doing lamb.
She's stuffed it with chives,

558
00:24:53,640 --> 00:24:56,320
which is what her ingredient was.
What are you worried about?

559
00:24:56,320 --> 00:24:59,920
She only just got the lamb
in the oven at under 25 minutes.

560
00:24:59,920 --> 00:25:02,800
And she's... I think
she's just crossing her fingers.

561
00:25:02,800 --> 00:25:04,200
I've got this.

562
00:25:04,200 --> 00:25:06,800
We've talked about time
being the enemy of a lot of cooks,

563
00:25:06,800 --> 00:25:10,040
but we've seen what can happen
in the last part of the cooks.

564
00:25:10,040 --> 00:25:12,160
Somehow they get this done.

565
00:25:13,640 --> 00:25:15,040
And these are like
some of the best cooks

566
00:25:15,040 --> 00:25:16,160
that we've had in this kitchen,

567
00:25:16,160 --> 00:25:17,800
so...we're excited.

568
00:25:17,800 --> 00:25:19,400
Game on.
Yeah.

569
00:25:19,400 --> 00:25:21,440
SARAH: This works...

570
00:25:21,440 --> 00:25:22,680
I don't know.

571
00:25:25,240 --> 00:25:27,760
JEAN-CHRISTOPHE: Holy moly!
12 minutes to go.

572
00:25:27,760 --> 00:25:29,520
(ALL CHEERING)

573
00:25:31,480 --> 00:25:32,640
Holy moly indeed!

574
00:25:37,080 --> 00:25:39,440
I'm trying not to use rosemary
in too many things

575
00:25:39,440 --> 00:25:41,520
'cause it's quite strong
and it can overpower a dish.

576
00:25:41,520 --> 00:25:44,640
I'm going to use it
mainly in with my bread.

577
00:25:44,640 --> 00:25:47,920
My bread is ready to be baked
with the rosemary salt.

578
00:25:47,920 --> 00:25:49,200
I take my squid out of the oven

579
00:25:49,200 --> 00:25:52,160
and I put it on the stove
on the super low,

580
00:25:52,160 --> 00:25:55,240
so it's kind of still cooking slowly

581
00:25:55,240 --> 00:25:56,920
and I increase the temperature
in my oven

582
00:25:56,920 --> 00:25:59,520
so the bread can cook
as quick as possible.

583
00:25:59,520 --> 00:26:01,560
How long does your bread need, Snez?
10 minutes.

584
00:26:01,560 --> 00:26:03,640
I'm literally going in now.

585
00:26:03,640 --> 00:26:05,120
Yeah, it's really quick.

586
00:26:05,120 --> 00:26:06,760
The highest temperature.

587
00:26:06,760 --> 00:26:08,520
OK, so if you get it in now,

588
00:26:08,520 --> 00:26:11,040
you're giving yourself
a minute and a half to plate.

589
00:26:11,040 --> 00:26:13,480
Yeah, as always.
And pull it out of the oven.

590
00:26:13,480 --> 00:26:15,040
Yeah, I'll get it done.

591
00:26:17,000 --> 00:26:19,400
I love coriander.
All of these deep, rich flavours,

592
00:26:19,400 --> 00:26:22,400
they can all absolutely work
with coriander, so I'm pretty happy.

593
00:26:22,400 --> 00:26:25,840
I've literally managed
to end up with an ingredient

594
00:26:25,840 --> 00:26:28,320
that fits straight into my dish.

595
00:26:28,320 --> 00:26:32,120
Today I'm making
pan-seared flathead,

596
00:26:32,120 --> 00:26:33,440
some beautiful pickled mussels,

597
00:26:33,440 --> 00:26:37,320
some charry and roasty
garlic and leek,

598
00:26:37,320 --> 00:26:39,040
as well as this nduja sauce

599
00:26:39,040 --> 00:26:40,920
that's just been building
with flavour

600
00:26:40,920 --> 00:26:42,920
since the very beginning.

601
00:26:42,920 --> 00:26:46,000
Then I'm also going to make
a coriander and chive oil.

602
00:26:46,000 --> 00:26:47,840
Alright. So that can go there.
You can go there.

603
00:26:47,840 --> 00:26:49,520
That's ready to go.

604
00:26:49,520 --> 00:26:51,480
Getting coriander is actually

605
00:26:51,480 --> 00:26:53,160
the best thing
that could have happened.

606
00:26:53,160 --> 00:26:54,480
It adds a freshness,

607
00:26:54,480 --> 00:26:58,640
but it also just creates
a more cohesive plate of food.

608
00:26:58,640 --> 00:27:01,680
And I really hope
I'm cooking tomorrow for immunity.

609
00:27:05,640 --> 00:27:07,000
You look so cool, by the way.

610
00:27:07,000 --> 00:27:10,320
Cool...cool on the on the surface,
mate, not underneath.

611
00:27:13,440 --> 00:27:16,640
You guys are top seven for a reason.
Bring it home.

612
00:27:16,640 --> 00:27:18,760
Five minutes to go.

613
00:27:21,320 --> 00:27:22,720
Where did the time go?

614
00:27:25,280 --> 00:27:27,200
JEAN-CHRISTOPHE: That smells lovely,
by the way, Ben.

615
00:27:27,200 --> 00:27:28,200
Thank you, Chef.

616
00:27:31,040 --> 00:27:32,960
My chicken is in the oven.

617
00:27:32,960 --> 00:27:34,960
My thyme oil is done.

618
00:27:34,960 --> 00:27:37,640
I'm going to fold that through
that garlic veloute

619
00:27:37,640 --> 00:27:38,800
right at the last second.

620
00:27:38,800 --> 00:27:40,680
I'm going to actually make

621
00:27:40,680 --> 00:27:42,880
some of these beautiful
little kohlrabi dumplings.

622
00:27:45,320 --> 00:27:47,080
So the kohlrabi dumplings
I'm making today

623
00:27:47,080 --> 00:27:48,760
are not dumplings
containing kohlrabi.

624
00:27:48,760 --> 00:27:51,000
The actual skin of the dumpling,
so to speak,

625
00:27:51,000 --> 00:27:53,360
is pickled kohlrabi.

626
00:27:53,360 --> 00:27:54,800
And then I've got a really lovely

627
00:27:54,800 --> 00:27:57,560
kind of chicken leg, mushroom
and garlic mixture inside it.

628
00:27:57,560 --> 00:27:59,560
So I'm using the garlic
from the original mystery box

629
00:27:59,560 --> 00:28:00,800
in a couple of different ways here.

630
00:28:09,160 --> 00:28:11,480
The timer goes off for the lamb,
I pull it out

631
00:28:11,480 --> 00:28:14,000
and fingers and toes
are all crossed.

632
00:28:22,600 --> 00:28:24,360
Ah, it's so raw!

633
00:28:28,320 --> 00:28:30,640
Oh, my gosh, I don't know
why I've done this to myself.

634
00:28:43,400 --> 00:28:45,160
Ah, it's so raw!

635
00:28:47,880 --> 00:28:49,560
I'm going to cook a piece in the pan

636
00:28:49,560 --> 00:28:52,000
and cook the rest of it through
like that.

637
00:28:52,000 --> 00:28:53,600
It's the only option
I have right now.

638
00:28:53,600 --> 00:28:54,720
Literally my only option.

639
00:28:54,720 --> 00:28:57,040
I refuse to put up something raw.

640
00:28:57,040 --> 00:28:59,520
I refuse to leave it
off the plate completely.

641
00:28:59,520 --> 00:29:03,240
There's garlic and those chives
throughout that lamb.

642
00:29:03,240 --> 00:29:05,120
I'm doing anything that I can

643
00:29:05,120 --> 00:29:08,440
to make sure this lamb
is blushing pink on that plate.

644
00:29:10,920 --> 00:29:12,640
Two minutes, everybody.

645
00:29:17,320 --> 00:29:20,800
SARAH:
So for my savoury vanilla slice

646
00:29:20,800 --> 00:29:22,880
I want to give it
a slightly elevated look to it,

647
00:29:22,880 --> 00:29:25,560
but I definitely want
those clear layers.

648
00:29:25,560 --> 00:29:27,880
I want the pastry at the base.

649
00:29:27,880 --> 00:29:30,600
My garlic cream in the centre.

650
00:29:30,600 --> 00:29:32,280
Another layer of pastry.

651
00:29:32,280 --> 00:29:34,480
Then I want my chicken jelly,

652
00:29:34,480 --> 00:29:37,120
which is loaded up
with the cucumber dill.

653
00:29:37,120 --> 00:29:38,880
A little dill salt on the outside.

654
00:29:40,120 --> 00:29:42,600
It's most definitely
a conceptual dish,

655
00:29:42,600 --> 00:29:44,680
but I'm here to push myself

656
00:29:44,680 --> 00:29:48,240
and I'm going to push
until the last second.

657
00:29:48,240 --> 00:29:49,520
One minute.

658
00:29:49,520 --> 00:29:52,800
Oh, my God, please hurry up.

659
00:29:52,800 --> 00:29:55,200
My bread is not going to be cooked.

660
00:29:55,200 --> 00:29:56,560
Come on, bread.

661
00:29:56,560 --> 00:29:58,440
This has to work.

662
00:29:58,440 --> 00:30:00,920
I mean, I'm so proud of this dish

663
00:30:00,920 --> 00:30:03,960
and it's one of my favourite
family favourites.

664
00:30:03,960 --> 00:30:05,120
I kind of waited too long

665
00:30:05,120 --> 00:30:07,240
to increase the oven
to the highest temperature.

666
00:30:07,240 --> 00:30:08,320
I'm a bit panicky here

667
00:30:08,320 --> 00:30:10,600
'cause that bread
is really important for me.

668
00:30:10,600 --> 00:30:12,400
I need this bread to work

669
00:30:12,400 --> 00:30:16,160
because bread is a main carrier
of that rosemary,

670
00:30:16,160 --> 00:30:18,480
and also
you need that scoopy element

671
00:30:18,480 --> 00:30:19,760
to soak up the sauce.

672
00:30:21,720 --> 00:30:25,440
I quickly put it on the hot pan
and I'm just gonna torch next to me,

673
00:30:25,440 --> 00:30:28,160
so I'm torching it to give it
a little bit of char.

674
00:30:28,160 --> 00:30:29,360
Ohhhhh!

675
00:30:30,480 --> 00:30:32,720
Time's up in 10...

676
00:30:32,720 --> 00:30:35,680
JUDGES: Nine, eight, seven,

677
00:30:35,680 --> 00:30:39,120
six, five, four,

678
00:30:39,120 --> 00:30:42,600
three, two, one.

679
00:30:42,600 --> 00:30:43,840
That's it.

680
00:30:45,080 --> 00:30:46,080
Oh!

681
00:30:48,160 --> 00:30:50,160
What a crazy cook, eh?
Well done, mate.

682
00:30:50,160 --> 00:30:52,040
Oh, well done, mate.

683
00:30:52,040 --> 00:30:55,600
How'd you go?
I don't know if it's cooked.

684
00:30:55,600 --> 00:30:56,800
I can't tell you.

685
00:30:56,800 --> 00:31:00,000
Today was a great cook.
Like, don't get me wrong,

686
00:31:00,000 --> 00:31:01,920
I feel like I nailed
the actual mystery box ingredients,

687
00:31:01,920 --> 00:31:03,640
but it's the lamb that could, uh,

688
00:31:03,640 --> 00:31:07,280
put me not in the race
at this top three.

689
00:31:11,680 --> 00:31:15,120
Today you had to use garlic
as well as something extra

690
00:31:15,120 --> 00:31:18,400
from the MasterChef garden
in your dish.

691
00:31:18,400 --> 00:31:21,640
There are only three spots
at the top up for grabs,

692
00:31:21,640 --> 00:31:24,280
and a shot at immunity
is on the line.

693
00:31:26,920 --> 00:31:29,240
Let's see who's done enough
to lock it down.

694
00:31:29,240 --> 00:31:31,920
We'd like to taste your dish, Jamie.

695
00:31:31,920 --> 00:31:33,640
(APPLAUSE)

696
00:31:35,760 --> 00:31:37,720
JAMIE: I feel really good
with this cook today.

697
00:31:37,720 --> 00:31:39,360
I've liberally used garlic.

698
00:31:39,360 --> 00:31:42,240
I've utilised the coriander
in simple but effective ways.

699
00:31:43,480 --> 00:31:44,640
I think it looks great

700
00:31:44,640 --> 00:31:46,240
and it's definitely something
I'd want to eat.

701
00:31:46,240 --> 00:31:47,840
Jamie, what's your dish, mate?

702
00:31:47,840 --> 00:31:50,160
I've made a pan-seared flathead

703
00:31:50,160 --> 00:31:52,480
with confit and charred leek,

704
00:31:52,480 --> 00:31:55,520
some leek hay, pickled mussels,

705
00:31:55,520 --> 00:31:57,880
and then nduja and mussel sauce.

706
00:31:57,880 --> 00:31:59,760
Jamie, what was your strategy today?

707
00:31:59,760 --> 00:32:02,960
Strategy for me today
was to play into the garlic,

708
00:32:02,960 --> 00:32:05,680
worry about that first
and then pivot if I have to.

709
00:32:05,680 --> 00:32:07,920
As far as I'm concerned,
at this stage of the competition,

710
00:32:07,920 --> 00:32:10,080
it's all about
building big flavours.

711
00:32:10,080 --> 00:32:11,760
And if that's a risk

712
00:32:11,760 --> 00:32:14,040
because you have
to change things halfway through,

713
00:32:14,040 --> 00:32:15,360
then so be it.

714
00:32:15,360 --> 00:32:17,600
But I'd rather have something
that I'm happy with

715
00:32:17,600 --> 00:32:19,080
and make decisions on the fly.

716
00:32:19,080 --> 00:32:21,160
And do you think it paid off?
I think so.

717
00:32:21,160 --> 00:32:23,520
I did get lucky
'cause my herb was coriander,

718
00:32:23,520 --> 00:32:26,480
and that can work quite well
with all of those flavours as well.

719
00:32:26,480 --> 00:32:28,280
Shall we taste?
I reckon so.

720
00:32:41,880 --> 00:32:43,360
Jamie.

721
00:32:45,240 --> 00:32:47,200
One word - banger.

722
00:32:48,600 --> 00:32:50,640
I think the strategy
definitely worked out.

723
00:32:50,640 --> 00:32:52,600
The flathead is beautifully cooked.

724
00:32:52,600 --> 00:32:55,440
And also, I love this sauce.

725
00:32:55,440 --> 00:32:57,080
I thought it might have been
a little bit heavy,

726
00:32:57,080 --> 00:33:00,280
but it's just got
that lovely mussel scent to it,

727
00:33:00,280 --> 00:33:01,600
which works really well

728
00:33:01,600 --> 00:33:04,240
with the good kick of nduja
that you got in there.

729
00:33:04,240 --> 00:33:06,840
The roll continues for you
as far as I'm concerned. Well done.

730
00:33:06,840 --> 00:33:08,000
Thank you.

731
00:33:08,000 --> 00:33:09,520
Jamie, I love what you were saying

732
00:33:09,520 --> 00:33:11,160
about this stage of the competition

733
00:33:11,160 --> 00:33:13,240
being all about flavour
and big flavours,

734
00:33:13,240 --> 00:33:15,160
and that's all well and good,

735
00:33:15,160 --> 00:33:17,680
but you have to have the palate
and the technical skill

736
00:33:17,680 --> 00:33:20,440
to be able to balance
those big flavours

737
00:33:20,440 --> 00:33:22,440
with everything else
that's on the plate.

738
00:33:22,440 --> 00:33:24,280
And you've absolutely done that.

739
00:33:25,760 --> 00:33:27,600
The garlic confit is perfect.

740
00:33:27,600 --> 00:33:29,520
Lovely tasty leeks,

741
00:33:29,520 --> 00:33:31,640
crunch, which is perfect.

742
00:33:31,640 --> 00:33:35,840
You've done a simple dish,
but with lots of sublimity.

743
00:33:35,840 --> 00:33:37,120
Sounds like the Frenchman

744
00:33:37,120 --> 00:33:39,520
approves of the use of the garlic
in the dish, eh?

745
00:33:39,520 --> 00:33:40,720
Yeah, absolutely.

746
00:33:40,720 --> 00:33:42,520
It's good enough for him,
it's good enough for us.

747
00:33:42,520 --> 00:33:44,240
Well done, mate.
Thanks, mate.

748
00:33:48,480 --> 00:33:51,440
The next dish we'd
like to taste belongs to...

749
00:33:51,440 --> 00:33:52,920
..Sarah.
Yes!

750
00:33:52,920 --> 00:33:54,720
(APPLAUSE)

751
00:33:54,720 --> 00:33:57,880
SARAH: I have totally pushed myself.

752
00:33:57,880 --> 00:33:59,920
This is definitely
a very out-there dish.

753
00:34:03,360 --> 00:34:04,880
Always intrigued, Sarah.

754
00:34:04,880 --> 00:34:05,920
(LAUGHS)

755
00:34:05,920 --> 00:34:08,640
And I think my biggest concern is,

756
00:34:08,640 --> 00:34:10,560
with this kind of conceptual dish,

757
00:34:10,560 --> 00:34:12,720
some people hate it,
some people like it.

758
00:34:12,720 --> 00:34:14,400
There's not really any in between.

759
00:34:16,200 --> 00:34:17,520
What is your dish, Sarah?

760
00:34:17,520 --> 00:34:21,240
So I've made
a savoury vanilla slice.

761
00:34:21,240 --> 00:34:24,120
I did garlic-infused cream.

762
00:34:24,120 --> 00:34:27,920
Um, I did chicken dill cucumber gel,

763
00:34:27,920 --> 00:34:31,560
and I've added a dill salt
around the outside.

764
00:34:37,560 --> 00:34:40,600
It's like don't crucify me, Andy!
(LAUGHS)

765
00:34:50,680 --> 00:34:54,200
It's like, don't crucify me, Andy!

766
00:34:55,880 --> 00:34:58,520
Well, we are super used to you
taking big risks in this kitchen,

767
00:34:58,520 --> 00:35:01,680
but the question always is,
have they paid off?

768
00:35:01,680 --> 00:35:02,840
We're about to find out.

769
00:35:21,160 --> 00:35:24,600
I...

770
00:35:24,600 --> 00:35:26,800
..like it!
(LAUGHS)

771
00:35:26,800 --> 00:35:31,520
I like it, I like it, I like it.

772
00:35:31,520 --> 00:35:32,800
(LAUGHTER)

773
00:35:32,800 --> 00:35:38,200
The puff? Incredible.
It was really flaky, delicious.

774
00:35:38,200 --> 00:35:40,640
Then we go to that garlic cream.

775
00:35:40,640 --> 00:35:43,760
Stunning.
Like, really beautiful hum of garlic.

776
00:35:45,400 --> 00:35:47,520
The use of the cucumber,
the use of the dill,

777
00:35:47,520 --> 00:35:50,280
like, 10 out of 10.

778
00:35:50,280 --> 00:35:52,520
Then there's your chicken jelly.

779
00:35:52,520 --> 00:35:57,240
I liked it. I just thought you could
have gone harder on the chicken,

780
00:35:57,240 --> 00:35:59,840
So it could hold up
to everything else that you've done,

781
00:35:59,840 --> 00:36:02,400
but that is EXTREMELY creative.

782
00:36:02,400 --> 00:36:05,360
That is EXTREMELY well put together

783
00:36:05,360 --> 00:36:07,520
and for that, I applaud you.

784
00:36:07,520 --> 00:36:11,160
Sarah,
I'm a little bit obsessed with that.

785
00:36:11,160 --> 00:36:16,280
I loved it, I loved it,
I loved it, I loved it!

786
00:36:16,280 --> 00:36:17,680
(LAUGHS)

787
00:36:17,680 --> 00:36:20,760
There's nothing vanilla slice
about that for me.

788
00:36:20,760 --> 00:36:24,320
I go straight
to my grandma's chicken soup.

789
00:36:24,320 --> 00:36:26,920
Um, love the consistency
and the texture

790
00:36:26,920 --> 00:36:28,880
and the amount of that chicken jelly

791
00:36:28,880 --> 00:36:31,280
and then the dill everywhere,

792
00:36:31,280 --> 00:36:33,760
all around the plate
with the oil, as well.

793
00:36:33,760 --> 00:36:37,200
So, yeah, you did good things
for me. Thank you.

794
00:36:37,200 --> 00:36:39,480
Everything in that plate
for me is superb.

795
00:36:39,480 --> 00:36:40,840
So thank you for that.

796
00:36:40,840 --> 00:36:44,280
But what is amazing is that garlic
in your cream.

797
00:36:44,280 --> 00:36:45,280
Bingo.

798
00:36:45,280 --> 00:36:46,680
Now...

799
00:36:48,000 --> 00:36:49,040
This jelly.

800
00:36:49,040 --> 00:36:51,600
Look at that. It's still wobbly.

801
00:36:51,600 --> 00:36:53,240
Look, look!

802
00:36:53,240 --> 00:36:55,480
That is brave.

803
00:36:55,480 --> 00:36:58,240
This is fantastic.

804
00:36:58,240 --> 00:36:59,640
Sarah, it was a wacky idea.

805
00:36:59,640 --> 00:37:01,360
Well done.
Well done.

806
00:37:01,360 --> 00:37:02,640
Well done, Sarah.

807
00:37:02,640 --> 00:37:05,640
SARAH: My dream is to one day have
a Michelin star

808
00:37:05,640 --> 00:37:08,320
and to get that feedback
from someone like Jean-Christophe

809
00:37:08,320 --> 00:37:10,280
actually feels really,
really special.

810
00:37:10,280 --> 00:37:13,320
The next dish we'd like to taste
belongs to Callum.

811
00:37:15,680 --> 00:37:17,960
CALLUM: There's a lot on the line
today. The top three dishes

812
00:37:17,960 --> 00:37:20,040
are going to go in for a chance to
win immunity tomorrow.

813
00:37:20,040 --> 00:37:22,200
One-in-three chance
of winning immunity

814
00:37:22,200 --> 00:37:25,080
at this stage of the competition
is pretty good odds.

815
00:37:27,880 --> 00:37:29,280
(JUDGES GIGGLE)

816
00:37:29,280 --> 00:37:30,560
That made a difference.

817
00:37:30,560 --> 00:37:32,280
Oh, my gosh.

818
00:37:33,320 --> 00:37:35,840
It looks radioactive!

819
00:37:36,960 --> 00:37:38,040
Callum, what's your dish?

820
00:37:38,040 --> 00:37:40,160
Garlic and thyme stuffed chicken

821
00:37:40,160 --> 00:37:43,400
with kohlrabi and pine mushroom
duxelle dumplings

822
00:37:43,400 --> 00:37:45,840
and garlic and thyme veloute.

823
00:37:47,520 --> 00:37:50,040
Wow. Looks a picture.

824
00:37:50,040 --> 00:37:51,160
Are you happy with it?

825
00:37:51,160 --> 00:37:53,200
Yeah. I chose the kind of
the world's most, I guess,

826
00:37:53,200 --> 00:37:55,280
gentle protein in chicken,
because it kind of goes with

827
00:37:55,280 --> 00:37:57,320
so many different spices
or aromatic ingredients,

828
00:37:57,320 --> 00:37:59,280
regardless of what was going to be
under that lid.

829
00:37:59,280 --> 00:38:02,160
Should we eat it?
Mm.

830
00:38:17,920 --> 00:38:20,200
Callum, when that landed on
the table,

831
00:38:20,200 --> 00:38:22,840
it was so dramatic,

832
00:38:22,840 --> 00:38:25,280
I thought, "I hope it tastes like
a million bucks too."

833
00:38:25,280 --> 00:38:28,000
And boy, that dish packed a punch.
Um...

834
00:38:28,000 --> 00:38:32,000
Do not mess with the Barossa boy
and his chicken. (LAUGHS)

835
00:38:32,000 --> 00:38:34,960
Everything was just
SO full of flavour.

836
00:38:34,960 --> 00:38:38,840
I love those little, um,
kohlrabi dumplings.

837
00:38:38,840 --> 00:38:42,080
They were pickled and had that
lovely hit of sweetness as well,

838
00:38:42,080 --> 00:38:44,320
which I felt the dish really needed,

839
00:38:44,320 --> 00:38:46,480
and that just, like,
balanced everything off.

840
00:38:46,480 --> 00:38:48,440
Just such a beautiful dish.
Well done.

841
00:38:48,440 --> 00:38:50,040
That is brilliant cooking!

842
00:38:54,120 --> 00:38:56,400
That farce is perfectly cooked

843
00:38:56,400 --> 00:38:58,840
and you have loaded it
with garlic and thyme.

844
00:38:58,840 --> 00:39:02,040
And then we go into like
the sophisticated part of the dish,

845
00:39:02,040 --> 00:39:06,720
which, for me, is those beautifully
put-together dumplings.

846
00:39:06,720 --> 00:39:10,480
It tastes, like,
really rich and rustic.

847
00:39:10,480 --> 00:39:15,160
And mate, that veloute is STUNNING!
Stunning.

848
00:39:15,160 --> 00:39:18,400
I think it was the first thing
you got on, and it shows,

849
00:39:18,400 --> 00:39:20,320
because it is just loaded
with goodness, mate.

850
00:39:20,320 --> 00:39:22,000
Thank you.
Well done, mate.

851
00:39:22,000 --> 00:39:23,720
Thank you. Thanks, guys.

852
00:39:26,360 --> 00:39:28,160
Well done, mate.
Thanks, mate.

853
00:39:28,160 --> 00:39:29,560
That's amazing. Awesome.

854
00:39:29,560 --> 00:39:32,520
What a big, juicy chicken!

855
00:39:33,520 --> 00:39:35,080
Depinder, what do you call this?

856
00:39:35,080 --> 00:39:37,440
DEPINDER: I've made a lasooni murgh,

857
00:39:37,440 --> 00:39:40,320
which translates to 'garlic chicken'

858
00:39:40,320 --> 00:39:42,000
with a aloo paratha,

859
00:39:42,000 --> 00:39:44,520
as well as garlic and chilli chutney

860
00:39:44,520 --> 00:39:47,440
and some pickled chilli
and lemongrass.

861
00:39:49,160 --> 00:39:52,040
Um, I couldn't really taste
the lemongrass, to be honest.

862
00:39:52,040 --> 00:39:55,480
And even
though you've done this pickle,

863
00:39:55,480 --> 00:39:59,160
I feel like I can probably taste
the chilli more than the lemongrass,

864
00:39:59,160 --> 00:40:00,760
but it's still
a really lovely curry.

865
00:40:00,760 --> 00:40:02,640
Thanks, guys.

866
00:40:02,640 --> 00:40:04,520
JEAN-CHRISTOPHE: Ben, tell us,
what have you made?

867
00:40:04,520 --> 00:40:06,200
BEN: We have pan-roasted scallops

868
00:40:06,200 --> 00:40:09,200
with curried cauliflower puree,

869
00:40:09,200 --> 00:40:13,520
garlic, lentils and a mint, tomato
and cucumber salad.

870
00:40:14,640 --> 00:40:17,840
Interesting, but I like it.

871
00:40:17,840 --> 00:40:20,920
I think you were blessed with
the mint.

872
00:40:20,920 --> 00:40:22,960
It's, for me,
that's what makes the dish,

873
00:40:22,960 --> 00:40:26,320
because there is a lot
of hectic flavours going on.

874
00:40:26,320 --> 00:40:28,480
My only tweak would probably be

875
00:40:28,480 --> 00:40:30,080
30 more seconds on the scallop.
Mm.

876
00:40:30,080 --> 00:40:32,360
Up next, Laura!

877
00:40:34,920 --> 00:40:36,640
LAURA: To be honest,
I'm feeling quite nervous

878
00:40:36,640 --> 00:40:38,160
walking this dish up to the judges.

879
00:40:38,160 --> 00:40:39,600
Oh, dear.

880
00:40:39,600 --> 00:40:41,320
I know the flavours
are going to be there.

881
00:40:41,320 --> 00:40:42,960
It actually
does look really beautiful,

882
00:40:42,960 --> 00:40:45,440
but it's all going to come down to
that lamb.

883
00:40:45,440 --> 00:40:47,320
It could still be raw in the middle.

884
00:40:54,280 --> 00:40:55,680
Laura, what have you made us?

885
00:40:55,680 --> 00:40:58,040
So it's a stuffed and rolled
lamb saddle,

886
00:40:58,040 --> 00:40:59,720
pine mushrooms, bagna cauda

887
00:40:59,720 --> 00:41:01,360
and a lamb and marsala jus.

888
00:41:02,560 --> 00:41:04,840
And what was the ingredient you had
to collect from the garden?

889
00:41:04,840 --> 00:41:07,200
Chives. So they're
in the actual lamb,

890
00:41:07,200 --> 00:41:10,120
in the stuffing with
Warrigal greens, garlic and chives.

891
00:41:10,120 --> 00:41:13,200
So in those last throes,
what was that about?

892
00:41:13,200 --> 00:41:15,960
Was that just getting
the lamb cooked, or...?

893
00:41:15,960 --> 00:41:17,760
Yeah, it was just literally cooking
the lamb.

894
00:41:17,760 --> 00:41:19,280
It was raw when I pulled it
out the oven

895
00:41:19,280 --> 00:41:22,640
and I can't confirm
if it's cooked or not.

896
00:41:39,440 --> 00:41:40,520
Looks pretty good.

897
00:41:40,520 --> 00:41:42,280
(GIGGLES HYSTERICALLY)

898
00:41:42,280 --> 00:41:43,760
Is that what you were expecting
to see?

899
00:41:43,760 --> 00:41:46,040
Absolutely not, Andy.
Absolutely not.

900
00:41:46,040 --> 00:41:47,440
The thing that I'm worried about...

901
00:41:49,080 --> 00:41:50,520
Fat.
Yeah, yeah, I know. Yeah.

902
00:41:50,520 --> 00:41:51,880
There's too much fat.

903
00:42:09,360 --> 00:42:11,160
Even on a day
where you have problems,

904
00:42:11,160 --> 00:42:14,640
your dish is still
a really beautiful dish.

905
00:42:14,640 --> 00:42:15,840
I can see where you were going.

906
00:42:15,840 --> 00:42:17,320
All the flavours are so solid.

907
00:42:17,320 --> 00:42:20,000
That bagna cauda with the lamb is
something that I do all the time.

908
00:42:20,000 --> 00:42:22,840
They're just such amazing friends
together.

909
00:42:22,840 --> 00:42:25,920
Laura, there's the makings
of a top three dish here,

910
00:42:25,920 --> 00:42:27,960
but it just didn't get there.

911
00:42:27,960 --> 00:42:30,920
Although that lamb is beautiful,
blushing pink,

912
00:42:30,920 --> 00:42:33,520
which surprised us all
when we cut into it,

913
00:42:33,520 --> 00:42:37,480
I think when you serve
a rolled, uh, piece of lamb,

914
00:42:37,480 --> 00:42:39,920
you really want that cross-section.

915
00:42:39,920 --> 00:42:42,240
Combine that with the amount of fat
that you've left on there

916
00:42:42,240 --> 00:42:45,080
that obviously hasn't had
a chance to get rendered,

917
00:42:45,080 --> 00:42:48,680
it makes for a pretty hard piece
of lamb to eat.

918
00:42:48,680 --> 00:42:51,600
The biggest question
was this lamb situation,

919
00:42:51,600 --> 00:42:54,080
because I think probably
everyone must have said,

920
00:42:54,080 --> 00:42:55,960
you know,
start your lamb in the oven.

921
00:42:55,960 --> 00:43:01,960
And that lost you, because the dish
itself is actually fantastic.

922
00:43:01,960 --> 00:43:05,080
The garlic is dominant,
you know, um,

923
00:43:05,080 --> 00:43:07,480
your sauce reduction is impeccable.

924
00:43:07,480 --> 00:43:09,880
You walk back to your bench,
you know, next time,

925
00:43:09,880 --> 00:43:11,160
you're going to smash it.

926
00:43:11,160 --> 00:43:13,000
Yep. Thank you.
Well done.

927
00:43:16,920 --> 00:43:20,240
The next dish we'd
like to taste belongs to Snez.

928
00:43:24,280 --> 00:43:27,160
SNEZ: My dish smells SO good.

929
00:43:27,160 --> 00:43:29,920
It's literally like it came out of
mom's oven.

930
00:43:29,920 --> 00:43:31,560
I just hope my bread is cooked.

931
00:43:32,880 --> 00:43:34,160
This can't let me down.

932
00:43:44,720 --> 00:43:47,960
We have bread.
SNEZ: We have bread. Garlic galore!

933
00:43:47,960 --> 00:43:50,280
Wow.

934
00:43:51,880 --> 00:43:53,200
Snez, what have you made?

935
00:43:55,000 --> 00:43:57,200
So this is a confit squid and garlic

936
00:43:57,200 --> 00:43:59,440
and rosemary and garlic oil bread.

937
00:44:03,120 --> 00:44:06,080
When you lifted the lid of your
mini mystery box you got...

938
00:44:06,080 --> 00:44:08,360
Garlic! Oh, mini box!

939
00:44:08,360 --> 00:44:10,840
You really do really like...
I'm still excited by garlic!

940
00:44:10,840 --> 00:44:13,360
You do really like garlic.
I absolutely love garlic.

941
00:44:13,360 --> 00:44:14,880
(LAUGHTER)

942
00:44:14,880 --> 00:44:16,720
No, my second little box was
rosemary

943
00:44:16,720 --> 00:44:18,400
and I was really happy with that,
too.

944
00:44:18,400 --> 00:44:20,120
Where's the garlic in your dish,
Snez?

945
00:44:20,120 --> 00:44:23,400
So, garlic is, there's like
the whole garlic bulb

946
00:44:23,400 --> 00:44:26,120
in the actual confit
in with the squid.

947
00:44:26,120 --> 00:44:28,680
And then it's also garlic salsa
on the top.

948
00:44:28,680 --> 00:44:30,000
There's also garlic oil.

949
00:44:30,000 --> 00:44:31,800
So where is there not garlic?

950
00:44:31,800 --> 00:44:32,960
(LAUGHTER)

951
00:44:32,960 --> 00:44:34,520
Let's find out.
Dig in.

952
00:44:53,280 --> 00:44:56,120
That is incredible!

953
00:44:56,120 --> 00:44:57,400
Whoo!

954
00:44:59,520 --> 00:45:00,640
That is like...

955
00:45:00,640 --> 00:45:02,920
That is you at your absolute best.

956
00:45:02,920 --> 00:45:05,240
Yeah.
Like, simplicity,

957
00:45:05,240 --> 00:45:06,960
minimal ingredients,

958
00:45:06,960 --> 00:45:11,800
cooking things that you love
that will blow any person's mind.

959
00:45:11,800 --> 00:45:15,760
Like, the squid
is just melt-in-your-mouth

960
00:45:15,760 --> 00:45:17,520
and then the sauce...

961
00:45:17,520 --> 00:45:20,080
The only thing is,
I think you need more bread because,

962
00:45:20,080 --> 00:45:22,680
like, it just is,

963
00:45:22,680 --> 00:45:24,560
like, moppable goodness,

964
00:45:24,560 --> 00:45:27,520
that you can't leave
in that...in that pan.

965
00:45:27,520 --> 00:45:29,360
You can tell that you grew up
on a garlic farm

966
00:45:29,360 --> 00:45:31,160
because you really know
your way around garlic.

967
00:45:31,160 --> 00:45:32,480
(LAUGHS)

968
00:45:32,480 --> 00:45:36,000
It's everywhere. But you know,
what's amazing about that is

969
00:45:36,000 --> 00:45:40,760
that you've used so much of it,
and I don't feel overwhelmed by it.

970
00:45:40,760 --> 00:45:43,640
When you first started cooking
the squids,

971
00:45:43,640 --> 00:45:46,120
I was not happy with you.

972
00:45:46,120 --> 00:45:48,680
I was like, this is a mistake.
And you convinced me.

973
00:45:48,680 --> 00:45:51,600
It is a fa-bu-lous dish.

974
00:45:51,600 --> 00:45:52,800
So well done to you.

975
00:45:52,800 --> 00:45:55,120
Thank you. Thanks, guys.
Whoo-hoo!

976
00:45:55,120 --> 00:45:57,000
Well done.
Oh, my God.

977
00:45:57,000 --> 00:45:58,640
I'm super excited.

978
00:45:58,640 --> 00:46:00,560
I'm getting
the most beautiful feedback.

979
00:46:00,560 --> 00:46:02,480
And for dish like this,
it's from home

980
00:46:02,480 --> 00:46:04,320
and it's really special.

981
00:46:04,320 --> 00:46:05,520
Yes!

982
00:46:11,440 --> 00:46:14,200
Well, today we gave you garlic and
a mystery goodie from the garden

983
00:46:14,200 --> 00:46:15,720
as an added bonus.

984
00:46:16,760 --> 00:46:19,080
You gave us plenty of dishes
for top picks,

985
00:46:19,080 --> 00:46:21,240
but there are only three spots

986
00:46:21,240 --> 00:46:23,480
in tomorrow's pressure test
for immunity,

987
00:46:23,480 --> 00:46:25,120
so let's see who secured them.

988
00:46:26,920 --> 00:46:29,600
First person to take
a top spot today is...

989
00:46:31,640 --> 00:46:34,520
..Callum.
(CONTESTANTS APPLAUD)

990
00:46:35,960 --> 00:46:40,320
It's days like this
we are so thankful to be here

991
00:46:40,320 --> 00:46:43,200
because we get
to eat food like THAT.

992
00:46:43,200 --> 00:46:45,880
It was the full package,
so are you, mate. Well done.

993
00:46:48,640 --> 00:46:50,040
Next...

994
00:46:51,600 --> 00:46:52,880
..Snez!

995
00:46:52,880 --> 00:46:54,800
(CONTESTANTS EXCLAIM AND APPLAUD)

996
00:46:54,800 --> 00:46:55,800
Thank you!

997
00:46:55,800 --> 00:47:00,360
The garlic was everywhere,
in the best possible way.

998
00:47:00,360 --> 00:47:02,440
I was one step off
drinking that sauce.

999
00:47:02,440 --> 00:47:04,200
Outstanding work.
Thank you.

1000
00:47:08,080 --> 00:47:11,280
Third and final spot goes to...

1001
00:47:14,520 --> 00:47:17,960
..Jamie!
Oh, yes!
(CONTESTANTS APPLAUD AND EXCLAIM)

1002
00:47:20,720 --> 00:47:25,720
Mate, the cook on that flathead,
the mussels, the leeks, the sauce,

1003
00:47:25,720 --> 00:47:27,600
what an absolute stunner. Well done.

1004
00:47:27,600 --> 00:47:29,000
Thank you.

1005
00:47:31,240 --> 00:47:33,600
Clearly today,
all of you did very well.

1006
00:47:33,600 --> 00:47:35,840
The cooking was fantastic.

1007
00:47:35,840 --> 00:47:38,520
Your sense of spirit
and competition was great.

1008
00:47:38,520 --> 00:47:40,840
And on the top of that, we had fun.

1009
00:47:40,840 --> 00:47:43,520
So, well done. Thank you.

1010
00:47:43,520 --> 00:47:45,520
Well, good night, everyone!
Later!

1011
00:47:45,520 --> 00:47:46,840
Thanks, guys.

1012
00:47:48,120 --> 00:47:49,880
Well done. Tall order.

1013
00:47:51,800 --> 00:47:53,160
ANNOUNCER: Tomorrow night...

1014
00:47:53,160 --> 00:47:55,560
Please welcome Michael Wilson!

1015
00:47:55,560 --> 00:47:56,600
(CHEERING)

1016
00:47:56,600 --> 00:47:59,760
..his Michelin star pressure test...

1017
00:47:59,760 --> 00:48:00,880
Oh!

1018
00:48:00,880 --> 00:48:02,240
Oh, my God!

1019
00:48:02,240 --> 00:48:03,240
Whoa!

1020
00:48:03,240 --> 00:48:04,640
Look out!

1021
00:48:04,640 --> 00:48:09,240
..has a nickname that says it all.

1022
00:48:09,240 --> 00:48:11,360
MICHAEL: We nickname it -
The Tower Of Terror.

1023
00:48:11,360 --> 00:48:12,920
The Tower Of Terror.

1024
00:48:12,920 --> 00:48:14,120
Wow!

1025
00:48:14,120 --> 00:48:16,680
Eight layers of absolute precision.

1026
00:48:16,680 --> 00:48:18,560
What?!
Eight layers?!

1027
00:48:18,560 --> 00:48:19,920
Like a building,

1028
00:48:19,920 --> 00:48:22,040
if one layer is bad,

1029
00:48:22,040 --> 00:48:23,160
the whole thing could collapse.

1030
00:48:23,160 --> 00:48:25,360
CALLUM: Just, frankly,
a little terrifying.

1031
00:48:25,360 --> 00:48:27,360
Captions by Red Bee Media

1032
00:48:28,305 --> 00:49:28,509