"MasterChef Australia" Episode #17.47

1 00:00:04,760 --> 00:00:06,160 LAURA: Keep me immune! 2 00:00:06,160 --> 00:00:07,440 (APPLAUSE) Ooh! 3 00:00:07,440 --> 00:00:09,440 Look at them. (EXCLAIMING) 4 00:00:09,440 --> 00:00:12,200 CALLUM: Hello, hello, hello. That's fun. 5 00:00:12,200 --> 00:00:14,240 Oh, cloches! Ah, yes! 6 00:00:14,240 --> 00:00:15,560 We love a good... Love this challenge. 7 00:00:15,560 --> 00:00:17,120 Come on down, all. 8 00:00:17,120 --> 00:00:19,480 It's like a birthday party, 9 00:00:19,480 --> 00:00:21,280 letters glowing everywhere. (CHUCKLES) 10 00:00:21,280 --> 00:00:22,640 Oh, a few cloches for good measure. 11 00:00:22,640 --> 00:00:25,360 I got this sorted. I'm so ready. I'm... No, I'm... 12 00:00:25,360 --> 00:00:27,280 This is so good. 13 00:00:27,280 --> 00:00:28,720 I think it's going to be something about 14 00:00:28,720 --> 00:00:31,000 pick a letter, get an ingredient, 15 00:00:31,000 --> 00:00:33,880 and there's going to be a fair bit of luck involved here. 16 00:00:33,880 --> 00:00:35,160 Great. 17 00:00:35,160 --> 00:00:38,000 Morning, everyone. CONTESTANTS: Morning. 18 00:00:38,000 --> 00:00:40,800 I'm sure I don't need to spell it out for you. 19 00:00:43,440 --> 00:00:45,560 I hope you're feeling lucky 20 00:00:45,560 --> 00:00:47,480 because this is a lucky dip. 21 00:00:47,480 --> 00:00:48,680 Oh! 22 00:00:48,680 --> 00:00:49,960 (LAURA LAUGHS) 23 00:00:52,480 --> 00:00:53,840 We've got one taker. 24 00:00:53,840 --> 00:00:56,120 Yeah. I'd like to play the game. (LAUGHS) 25 00:00:57,080 --> 00:00:59,400 Are you in, Cal? Are you in? 26 00:00:59,400 --> 00:01:04,240 OK, let me explain what these adorable luminous letters are about. 27 00:01:04,240 --> 00:01:07,920 As you can see, there are 26 cloches labelled from A to Z. 28 00:01:09,760 --> 00:01:11,760 Each cloche hides an ingredient 29 00:01:11,760 --> 00:01:14,920 that starts with the corresponding letter. 30 00:01:14,920 --> 00:01:16,400 You need to pick one 31 00:01:16,400 --> 00:01:20,440 and use whatever's under it to cook an immunity-worthy dish. 32 00:01:23,200 --> 00:01:26,440 Now, A could be anything from apples to abalone. 33 00:01:27,680 --> 00:01:31,000 It can be super obvious or a little left-field. 34 00:01:31,000 --> 00:01:32,480 DEPINDER: For sure. 35 00:01:33,640 --> 00:01:36,760 But you do have some wriggle room here. 36 00:01:37,920 --> 00:01:40,400 If you're not happy with the hand you've been dealt, 37 00:01:40,400 --> 00:01:42,040 you can choose again. 38 00:01:42,040 --> 00:01:44,440 Ooh. That's good. 39 00:01:44,440 --> 00:01:45,880 How many times? Yeah. (LAUGHS) 40 00:01:45,880 --> 00:01:47,960 We're all thinking it. 41 00:01:47,960 --> 00:01:52,480 But be warned, because your next choice is final. 42 00:01:52,480 --> 00:01:55,160 OK. Interesting. 43 00:01:55,160 --> 00:01:57,400 So think carefully about how you're going to play this. 44 00:01:57,400 --> 00:01:59,400 Do you stick to your guns with your first choice... 45 00:02:00,840 --> 00:02:03,440 ..or is it worth tempting fate? 46 00:02:03,440 --> 00:02:05,400 (LAUGHTER) 47 00:02:05,400 --> 00:02:07,640 The way you did it was like, "Oooh!" 48 00:02:09,200 --> 00:02:10,560 We felt it. 49 00:02:10,560 --> 00:02:11,720 Intrigue. 50 00:02:13,400 --> 00:02:16,040 Right, let's decide who goes first. 51 00:02:16,040 --> 00:02:18,880 (SINGS THE ALPHABET IN FRENCH) 52 00:02:18,880 --> 00:02:20,760 (LAUGHTER) 53 00:02:20,760 --> 00:02:23,080 LAURA: I have done a challenge like this before, 54 00:02:23,080 --> 00:02:24,560 and I'm so excited. 55 00:02:24,560 --> 00:02:25,960 Yes! That's a good one. 56 00:02:25,960 --> 00:02:27,600 That was a good one. 57 00:02:27,600 --> 00:02:29,720 You can try and be strategic in this game. 58 00:02:29,720 --> 00:02:32,080 And good luck to Callum, I say. (LAUGHS) 59 00:02:32,080 --> 00:02:33,360 Oh, I'll swap with you. 60 00:02:33,360 --> 00:02:36,960 But this is going to be so much fun. 61 00:02:36,960 --> 00:02:40,080 Righto, Snez, you're up first. What are you gonna pick first? 62 00:02:40,080 --> 00:02:42,040 I actually have no idea. 63 00:02:42,040 --> 00:02:45,240 Come and stand in front of whatever letter you want. 64 00:02:45,240 --> 00:02:47,440 Oh, I'm not good at strategies, really. 65 00:02:47,440 --> 00:02:48,440 What are you thinking? 66 00:02:48,440 --> 00:02:52,320 So...I only believe in, like, positive energy. 67 00:02:52,320 --> 00:02:53,560 OK. Bring it. 68 00:02:53,560 --> 00:02:55,240 Positive energy. Positive vibes. 69 00:02:55,240 --> 00:02:57,560 The M was the first thing that I saw. 70 00:02:57,560 --> 00:02:59,160 Ooh. Are we going M? I think so. 71 00:02:59,160 --> 00:03:00,960 Am I walking to M? Walking to M. 72 00:03:00,960 --> 00:03:03,400 Let's walk to M. Oh, my. Let's go, Andy. 73 00:03:05,560 --> 00:03:06,960 Is that positive energy? 74 00:03:08,200 --> 00:03:10,640 It was like M for 'magnet' with the M. 75 00:03:10,640 --> 00:03:12,440 Shall we see what's underneath? Let's see. 76 00:03:15,800 --> 00:03:19,080 OK. M is for... 77 00:03:19,080 --> 00:03:20,480 Oh, my God! 78 00:03:21,640 --> 00:03:23,160 Mistake? 79 00:03:23,160 --> 00:03:24,680 Miso! Yes! 80 00:03:24,680 --> 00:03:26,680 (EXCLAIMING) Oh, I'll take it. 81 00:03:26,680 --> 00:03:28,120 POH: That's pretty good. Yes! 82 00:03:28,120 --> 00:03:29,400 (LAUGHTER) 83 00:03:29,400 --> 00:03:30,800 DEPINDER: That's amazing. 84 00:03:30,800 --> 00:03:32,640 I think she's happy. That's fantastic. 85 00:03:32,640 --> 00:03:35,080 I mean, your reaction looks like you're pretty stoked. 86 00:03:35,080 --> 00:03:37,000 But I have to ask - 87 00:03:37,000 --> 00:03:39,040 do you want to keep it or do you want to pick again? 88 00:03:39,040 --> 00:03:40,680 I'm 100% keeping it. Keeping miso? 89 00:03:40,680 --> 00:03:42,760 Yeah, absolutely. Love miso on anything. 90 00:03:42,760 --> 00:03:45,760 Pick the old miso up, and you can go back to where you came from. 91 00:03:45,760 --> 00:03:48,480 M is officially done. 92 00:03:48,480 --> 00:03:49,720 SOFIA: Nice one, Snez. 93 00:03:49,720 --> 00:03:52,080 Well done, Snez. Well done, mate. Good guess. 94 00:03:52,080 --> 00:03:56,800 I honestly love miso. It's an umami flavour bomb in a jar. 95 00:03:56,800 --> 00:03:59,960 I'm so happy. It's a precious jar. 96 00:03:59,960 --> 00:04:03,240 I feel like this positive energy I'm projecting here, 97 00:04:03,240 --> 00:04:05,080 it came back to me. 98 00:04:05,080 --> 00:04:08,480 Let's see what the old Calculator's got under his sleeve. 99 00:04:08,480 --> 00:04:10,000 BEN: I can see Callum, 100 00:04:10,000 --> 00:04:12,760 and I've never seen someone happier for a challenge than him. 101 00:04:14,000 --> 00:04:17,320 He's Calculator Callum, so I know he's got a strategy. 102 00:04:17,320 --> 00:04:19,000 He's going to execute it. 103 00:04:19,000 --> 00:04:21,320 Callum, it's your turn to come on down and make your choice. 104 00:04:21,320 --> 00:04:22,960 Alright, let's do it. 105 00:04:22,960 --> 00:04:24,360 ANDY: Let's go, man. What have you got? 106 00:04:24,360 --> 00:04:26,720 Are you going straight to...? (EXCLAIMING) 107 00:04:26,720 --> 00:04:27,960 K, please. Hold on, hold on. 108 00:04:27,960 --> 00:04:29,080 That was very fast. 109 00:04:29,080 --> 00:04:31,200 Is there any strategy for the alphabet? 110 00:04:31,200 --> 00:04:32,840 Of course. This is like Scrabble, right? 111 00:04:32,840 --> 00:04:33,920 The higher the letter score, 112 00:04:33,920 --> 00:04:36,040 the less iterations of ingredients it could be. 113 00:04:38,400 --> 00:04:40,400 Yeah, but then you should have gone straight to X or Z. 114 00:04:40,400 --> 00:04:42,040 I am very into Scrabble. No, no, no. 115 00:04:42,040 --> 00:04:43,880 So, K's, like, a five, right? That's true. 116 00:04:43,880 --> 00:04:45,040 So what I want is kangaroo, 117 00:04:45,040 --> 00:04:47,520 but I realise there's a lot of other ingredients that start with K. 118 00:04:47,520 --> 00:04:49,160 So if I don't get kangaroo, I've got a weirder... 119 00:04:49,160 --> 00:04:50,640 ..an even weirder letter as my backup. 120 00:04:52,040 --> 00:04:54,360 JEAN-CHRISTOPHE: That's unbelievable. (CHUCKLES) 121 00:04:55,560 --> 00:04:57,480 What a strategy. 122 00:04:57,480 --> 00:04:59,440 Let's see if your strategy has paid off. 123 00:04:59,440 --> 00:05:02,480 Is this cloche covering kangaroo? 124 00:05:04,200 --> 00:05:05,240 I sure hope so. 125 00:05:10,560 --> 00:05:11,640 Can't wait to see that kangaroo. 126 00:05:13,400 --> 00:05:14,720 Kimchi. Kimchi! 127 00:05:14,720 --> 00:05:17,000 That's not a bad one. Ooh. 128 00:05:17,000 --> 00:05:18,640 It's not a bad one. SNEZ: Oh, that's good. 129 00:05:18,640 --> 00:05:20,160 That's yum. 130 00:05:21,320 --> 00:05:23,120 Callum, do you want this ingredient? 131 00:05:23,120 --> 00:05:27,520 Do you want kimchi or do you want to use your second chance? 132 00:05:27,520 --> 00:05:28,600 I might have some on my lunch, 133 00:05:28,600 --> 00:05:30,480 but I'm going to use my second chance, please. 134 00:05:30,480 --> 00:05:32,880 Alright, so I'm going to take K off the table. 135 00:05:32,880 --> 00:05:34,840 Get it off the table. Get it out of here. 136 00:05:36,200 --> 00:05:38,440 Alright, Callum. So you haven't gone with K. 137 00:05:38,440 --> 00:05:41,280 What's the next letter? I'd like to lock in Q, please. 138 00:05:41,280 --> 00:05:43,840 Ooh. Alright. Let's go to Q. 139 00:05:45,040 --> 00:05:46,400 SARAH: Looking for quail? 140 00:05:46,400 --> 00:05:47,840 Short journey. 141 00:05:47,840 --> 00:05:49,640 Alright, Callum, I need to remind you, 142 00:05:49,640 --> 00:05:52,080 whatever's under here is your ingredient. 143 00:05:52,080 --> 00:05:53,200 Can't wait. 144 00:05:53,200 --> 00:05:55,360 What are you hoping is under here, Callum? 145 00:05:55,360 --> 00:05:57,680 Uh, I'm hoping it's going to be quail or quince. 146 00:05:57,680 --> 00:05:59,560 And I'm hoping that it's not going to be quark, 147 00:05:59,560 --> 00:06:01,160 which, last time I did challenge like this, 148 00:06:01,160 --> 00:06:03,400 I picked Q also and got quark, 149 00:06:03,400 --> 00:06:05,360 and it was not a good time. 150 00:06:05,360 --> 00:06:06,960 Oh, wow. 151 00:06:09,000 --> 00:06:10,680 ANDY: What do you have? 152 00:06:10,680 --> 00:06:12,760 What is that? Quark. 153 00:06:12,760 --> 00:06:14,840 (LAUGHTER) 154 00:06:14,840 --> 00:06:16,320 That has backfired. 155 00:06:16,320 --> 00:06:18,560 Poh, you're not going to double quark me, surely. 156 00:06:18,560 --> 00:06:21,800 There is nothing worse than being double-quarked. 157 00:06:21,800 --> 00:06:24,440 I always say that. (LAUGHTER) 158 00:06:25,680 --> 00:06:28,400 So your strategy is - the last time you did something like this, 159 00:06:28,400 --> 00:06:31,480 it was quark. Therefore, we wouldn't possibly do quark again. 160 00:06:31,480 --> 00:06:33,160 That is exactly my hope. 161 00:06:33,160 --> 00:06:36,400 Well, Callum, for your sake, I hope it's quail or quince. 162 00:06:36,400 --> 00:06:40,680 Under this cloche, we have Q for... 163 00:06:44,000 --> 00:06:45,240 ..quince! 164 00:06:45,240 --> 00:06:47,960 Got him! (APPLAUSE) 165 00:06:49,360 --> 00:06:51,560 Take my quince and get out of here. Thank you very much. 166 00:06:51,560 --> 00:06:53,480 Pleasure doing business with you. Happy with that. 167 00:06:53,480 --> 00:06:54,840 LAURA: Well done, Callum. 168 00:06:56,000 --> 00:06:58,680 SARAH: Oh, I can smell it from here. Amazing. I can smell it. Gorgeous. 169 00:06:58,680 --> 00:07:01,360 Sarah, it's your turn to step forward and choose a letter. 170 00:07:01,360 --> 00:07:03,480 Oh. Obvious probably, I think, already. 171 00:07:03,480 --> 00:07:05,280 I'm going to go P for Phoenix. 172 00:07:05,280 --> 00:07:06,920 CALLUM: Aw. LAURA: Aw, Phoenix. 173 00:07:06,920 --> 00:07:10,640 Are you hoping for any particular ingredient under of here, or was it an energetic thing? 174 00:07:10,640 --> 00:07:13,120 Yeah, I just felt like I'm going to go for it. 175 00:07:13,120 --> 00:07:15,200 Let fate send me in a direction. 176 00:07:15,200 --> 00:07:17,800 I have... I have no i...no thoughts of what it might be. 177 00:07:19,000 --> 00:07:20,280 It's P for... 178 00:07:23,600 --> 00:07:26,200 Ooh. OK. DEPINDER: Ooh, that's a good one. 179 00:07:26,200 --> 00:07:27,240 Yeah, I like that. 180 00:07:27,240 --> 00:07:29,360 Yeah. Look, I haven't really cooked with it a lot, 181 00:07:29,360 --> 00:07:34,560 but it is something that I think I could use, actually. 182 00:07:34,560 --> 00:07:36,280 South-East Asian vanilla. Yeah. 183 00:07:36,280 --> 00:07:37,760 Is that what it's like? Yeah. 184 00:07:37,760 --> 00:07:39,640 I feel like I can do something with this. 185 00:07:39,640 --> 00:07:41,000 Yeah? Yeah. 186 00:07:41,000 --> 00:07:42,720 She loves a challenge. I do. 187 00:07:42,720 --> 00:07:44,040 I do like a challenge. Well done. 188 00:07:44,040 --> 00:07:45,440 Sarah, you're cooking with pandan. 189 00:07:45,440 --> 00:07:47,120 OK. Thank you. (CHEERING AND APPLAUSE) 190 00:07:47,120 --> 00:07:49,880 This is not an ingredient that I'm familiar with. 191 00:07:49,880 --> 00:07:51,120 LAURA: Well done, Toddy. 192 00:07:51,120 --> 00:07:54,040 But I like it because I think it's an opportunity 193 00:07:54,040 --> 00:07:56,800 to push myself outside of my comfort zone. 194 00:07:56,800 --> 00:07:59,840 It's good for, like, infusions, things like that. 195 00:07:59,840 --> 00:08:01,720 Laura, you are next. OK. 196 00:08:02,880 --> 00:08:04,520 So what are you thinking? 197 00:08:04,520 --> 00:08:05,640 Uh... 198 00:08:05,640 --> 00:08:08,280 What is in your mind? What is in my mind? 199 00:08:08,280 --> 00:08:09,840 F. 200 00:08:09,840 --> 00:08:12,120 Sarah's put the... F, why? 201 00:08:12,120 --> 00:08:13,640 For Florence. 202 00:08:13,640 --> 00:08:16,080 So Florence is your baby daughter? Yeah. 203 00:08:16,080 --> 00:08:17,720 Let's go F. F. 204 00:08:17,720 --> 00:08:19,160 Yeah. 205 00:08:21,080 --> 00:08:22,920 Fish sauce. Fish sauce. Oh, hell no. 206 00:08:22,920 --> 00:08:24,320 (LAUGHTER) 207 00:08:25,400 --> 00:08:27,520 Let's go again, Jean-Christophe. Are you sure? 208 00:08:27,520 --> 00:08:28,880 Absolutely. 209 00:08:30,000 --> 00:08:32,760 Florence did not come through. 210 00:08:32,760 --> 00:08:34,200 What is the alternative now? 211 00:08:34,200 --> 00:08:37,480 What are you thinking of? 212 00:08:37,480 --> 00:08:39,040 A. Wow. 213 00:08:39,040 --> 00:08:44,600 So, Laura, the ingredient that you must cook with is... 214 00:08:51,160 --> 00:08:52,520 OTHERS: Anchovies. 215 00:08:52,520 --> 00:08:54,280 Yes! Anchovies! 216 00:08:54,280 --> 00:08:56,080 ANDY: Don't give up. Don't give up. Don't give up. 217 00:08:58,120 --> 00:09:01,400 Doesn't like fish sauce, loves anchovies. (LAUGHS) 218 00:09:03,040 --> 00:09:05,600 Alphabet lucky dip - I don't know how I feel about this. 219 00:09:05,600 --> 00:09:07,160 It's quite scary 220 00:09:07,160 --> 00:09:10,920 because we have to cook with whatever's inside that cloche. 221 00:09:10,920 --> 00:09:12,360 And it could be anything. 222 00:09:12,360 --> 00:09:13,720 Um, let me see. 223 00:09:13,720 --> 00:09:15,960 It could be something that we've potentially never seen 224 00:09:15,960 --> 00:09:17,280 or never cooked with. 225 00:09:17,280 --> 00:09:20,000 I'm going to try V. OTHERS: Ooh. 226 00:09:20,000 --> 00:09:21,560 Wow. 227 00:09:21,560 --> 00:09:23,120 Any reason why V? 228 00:09:23,120 --> 00:09:25,800 A few things - venison, veal, Vegemite. 229 00:09:25,800 --> 00:09:27,880 Uh... Oh, Vegemite? 230 00:09:27,880 --> 00:09:29,280 Are you hoping for Vegemite? 231 00:09:29,280 --> 00:09:31,280 Well, I wouldn't mind. There's worse things. 232 00:09:32,600 --> 00:09:34,200 Your ingredient is... 233 00:09:38,000 --> 00:09:39,400 ..Vegemite. (CHEERING, LAUGHTER) 234 00:09:39,400 --> 00:09:41,080 I have to take it now, I think, don't I? 235 00:09:41,080 --> 00:09:43,960 First two letters that I would have picked are M and P. 236 00:09:43,960 --> 00:09:45,760 They're both already taken. 237 00:09:45,760 --> 00:09:47,040 Now I'm just thinking again. 238 00:09:47,040 --> 00:09:48,880 I'm, like, I don't know what else to pick 239 00:09:48,880 --> 00:09:51,440 that could have an ingredient that I'm familiar with. 240 00:09:51,440 --> 00:09:54,480 Lucky last. Hopefully, they've left you some fun ingredients, Depinder. 241 00:09:54,480 --> 00:09:56,320 Come on down. Ah. 242 00:09:56,320 --> 00:09:58,120 I'm so nervous. Is she walking towards the D? 243 00:09:58,120 --> 00:09:59,400 She's walking towards the D! Yeah. 244 00:09:59,400 --> 00:10:01,440 No. No? What are you thinking? 245 00:10:01,440 --> 00:10:03,200 I'm going to go with C. 246 00:10:03,200 --> 00:10:04,240 OK. 247 00:10:04,240 --> 00:10:05,760 Why C? Why C? I don't know. 248 00:10:05,760 --> 00:10:07,720 Chilli, curry leaves... Ah. 249 00:10:07,720 --> 00:10:09,440 ..cloves, cardamom, cinnamon. 250 00:10:09,440 --> 00:10:11,080 Everything, like, I'm just going... OK. 251 00:10:11,080 --> 00:10:13,240 Your pantry. Yeah, my... 252 00:10:13,240 --> 00:10:16,160 Ah. I'll go for it. OK. 253 00:10:17,720 --> 00:10:20,200 You've chosen C for... 254 00:10:22,080 --> 00:10:23,960 ..coffee beans. OTHERS: Ooh. 255 00:10:23,960 --> 00:10:26,280 Oh, that's pretty cool. Not bad. 256 00:10:26,280 --> 00:10:28,480 LAURA: That's good. 257 00:10:28,480 --> 00:10:30,880 What are your thoughts? Do you cook with coffee? 258 00:10:30,880 --> 00:10:32,400 Yeah, I do, actually. 259 00:10:33,720 --> 00:10:35,440 It's a really good one. ANDY: Yeah. 260 00:10:36,440 --> 00:10:38,000 Sorry. That was loud. 261 00:10:38,000 --> 00:10:39,840 (LAUGHTER) 262 00:10:39,840 --> 00:10:41,800 You don't look 100% sure for somebody saying, 263 00:10:41,800 --> 00:10:42,920 "That's a really good one." 264 00:10:42,920 --> 00:10:46,600 It is. But, like, we do have another chance, as well. 265 00:10:46,600 --> 00:10:50,280 Yeah, but you have to be locked in to your second chance. 266 00:10:51,320 --> 00:10:53,360 The judges lift the cloche and there's coffee, 267 00:10:53,360 --> 00:10:55,720 and I'm, like, happy with coffee. 268 00:10:55,720 --> 00:10:58,040 But it wasn't what I was expecting. 269 00:10:58,040 --> 00:11:00,000 What are you...? What are you pausing at? 270 00:11:00,000 --> 00:11:01,360 G. 271 00:11:01,360 --> 00:11:02,520 Why? 272 00:11:02,520 --> 00:11:03,960 Because my husband's name starts with G. 273 00:11:03,960 --> 00:11:06,960 You'd give up coffee for it. And so does ginger. 274 00:11:06,960 --> 00:11:08,160 And so does galangal. 275 00:11:09,720 --> 00:11:11,000 So does goat. 276 00:11:11,000 --> 00:11:13,240 There is a second choice that I can make, 277 00:11:13,240 --> 00:11:15,040 but you can't go back to the first one, 278 00:11:15,040 --> 00:11:17,200 so you've got to cook with that second choice. 279 00:11:17,200 --> 00:11:18,920 That is a huge risk. 280 00:11:20,000 --> 00:11:26,074 Watch Online Movies and Series for FREE www.osdb.link/lm 281 00:11:32,560 --> 00:11:35,080 Anything pulling you in? Any magnetism happening? 282 00:11:39,280 --> 00:11:41,520 No, I'm going to go coffee. You're going to go with coffee? 283 00:11:41,520 --> 00:11:43,480 Yeah. Yeah. Well, congratulations, Depinder. 284 00:11:43,480 --> 00:11:45,120 You're cooking with coffee. (CHEERING) 285 00:11:45,120 --> 00:11:47,200 Nice work. 286 00:11:48,480 --> 00:11:50,360 I can do something with this. Nice one, Deeps. 287 00:11:50,360 --> 00:11:52,720 POH: Can we see? Shall we see what's under G, just for fun? 288 00:11:52,720 --> 00:11:54,040 Oh, yeah, can I? 289 00:11:54,040 --> 00:11:56,640 If you had chosen G, you would have gotten... 290 00:11:58,440 --> 00:12:00,160 Guanciale! Guanciale. 291 00:12:00,160 --> 00:12:01,560 Oh! Coffee. 292 00:12:01,560 --> 00:12:03,680 Happy? Coffee. So happy. 293 00:12:03,680 --> 00:12:05,600 I'm actually really happy with coffee. 294 00:12:05,600 --> 00:12:07,080 I think I can really utilise my skill 295 00:12:07,080 --> 00:12:09,000 and the technique that I know 296 00:12:09,000 --> 00:12:12,000 and do a really awesome dessert with coffee. 297 00:12:12,000 --> 00:12:14,320 My brain is just like, "Boop, boop, boop, boop, boop!" 298 00:12:14,320 --> 00:12:16,240 Yeah, I know. "Boop, boop, boop!" "Boop, boop, boop!" 299 00:12:16,240 --> 00:12:18,000 Cook anything you like today, 300 00:12:18,000 --> 00:12:20,800 but we really want to see those ingredients shine. 301 00:12:20,800 --> 00:12:23,440 Yeah. Mmm. 302 00:12:23,440 --> 00:12:24,840 We're giving you 75 minutes. 303 00:12:24,840 --> 00:12:26,640 BEN: Awesome. Nice. 304 00:12:27,920 --> 00:12:29,160 Pantry and garden are open. 305 00:12:30,600 --> 00:12:33,040 And the best dish will win its maker immunity 306 00:12:33,040 --> 00:12:34,680 from Sunday's elimination. 307 00:12:38,640 --> 00:12:40,240 Your time... 308 00:12:41,600 --> 00:12:42,720 ..starts now! 309 00:12:42,720 --> 00:12:44,960 (CHEERING AND APPLAUSE) 310 00:12:47,480 --> 00:12:48,920 You always catch up. LAURA: Oh, my God. 311 00:12:48,920 --> 00:12:51,800 Yeah. Go for it. There's no need to rush. 312 00:12:51,800 --> 00:12:53,200 Yeah, Callum. There's no need to rush. 313 00:12:53,200 --> 00:12:55,640 Oh, there's a need to rush, alright, Lozzy. Always room to rush. 314 00:12:55,640 --> 00:13:00,040 I cook with miso a lot, and I have so many savoury dishes in my mind. 315 00:13:00,040 --> 00:13:03,800 I'm thinking of these beautiful umami bowls, beautiful broth... 316 00:13:03,800 --> 00:13:04,920 Oh, my goodness. 317 00:13:04,920 --> 00:13:07,120 ..grilled, marinated miso fish. 318 00:13:07,120 --> 00:13:09,080 But I want to go outside the box. 319 00:13:09,080 --> 00:13:10,680 Top seven - there's nowhere to hide. 320 00:13:10,680 --> 00:13:12,560 Everyone is going to have a bang-on dish. 321 00:13:12,560 --> 00:13:14,000 Is this yuzu? 322 00:13:14,000 --> 00:13:16,520 So, today, I'm going to try and make a dessert with miso. 323 00:13:16,520 --> 00:13:18,200 Whew! 324 00:13:18,200 --> 00:13:19,720 What do we have in here? 325 00:13:19,720 --> 00:13:22,000 LUARA: Oh, they're nice prawns. SARAH: Yeah, they are. 326 00:13:22,000 --> 00:13:23,120 Go shopping. 327 00:13:24,240 --> 00:13:26,280 Where's the anchovy water? 328 00:13:28,280 --> 00:13:32,000 Alright, so they've smashed the first part of the challenge. 329 00:13:32,000 --> 00:13:33,160 They know their ABCs. 330 00:13:33,160 --> 00:13:35,520 They've all gotten amazing ingredients. 331 00:13:35,520 --> 00:13:38,000 Now they've just got to cook an immunity-winning dish with them. 332 00:13:38,000 --> 00:13:40,800 I think they've all got quite good ingredients. 333 00:13:40,800 --> 00:13:42,480 I think you can do a lot with all of them. 334 00:13:42,480 --> 00:13:46,880 If I was them, I would do anything to get immunity today. 335 00:13:46,880 --> 00:13:48,400 The interesting thing is here, 336 00:13:48,400 --> 00:13:51,240 like, we're down to the business end of the competition. 337 00:13:51,240 --> 00:13:53,400 Yeah. All great cooks, all six of them. 338 00:13:53,400 --> 00:13:55,440 How do you stick your head out from the pack? 339 00:13:55,440 --> 00:13:59,400 I think, for me, this kind of suits Ben and Sarah 340 00:13:59,400 --> 00:14:01,760 because they do have quite unique ingredients 341 00:14:01,760 --> 00:14:04,040 with Vegemite and pandan. 342 00:14:04,040 --> 00:14:05,880 Like, yes, quince might be unique, 343 00:14:05,880 --> 00:14:08,000 but I feel like Callum is so familiar with quince. 344 00:14:08,000 --> 00:14:09,000 Yes. 345 00:14:09,000 --> 00:14:10,400 Like, how do you reinvent the wheel 346 00:14:10,400 --> 00:14:12,120 when you're so familiar with an ingredient? 347 00:14:12,120 --> 00:14:14,560 Also, Laura with anchovies. 348 00:14:14,560 --> 00:14:16,760 I think they're really going to have to, like, 349 00:14:16,760 --> 00:14:19,360 broaden their horizons today. Yeah, yeah, I agree. 350 00:14:19,360 --> 00:14:21,560 Because we've said it before and I'll say it again - 351 00:14:21,560 --> 00:14:24,040 good is not good enough... 352 00:14:24,040 --> 00:14:25,880 Yeah. ..at this stage of the competition 353 00:14:25,880 --> 00:14:29,960 because the standard of cooking is at a level I've never seen before. 354 00:14:30,920 --> 00:14:32,040 BEN: Oh, are you doing pasta? 355 00:14:32,040 --> 00:14:33,400 There is a bit of a pasta-off going on. 356 00:14:34,960 --> 00:14:36,160 JAMIE: What are you making? 357 00:14:36,160 --> 00:14:37,840 CALLUM: Going to do a dessert. 358 00:14:37,840 --> 00:14:40,240 SNEZ: OK, let me think. OK. 359 00:14:42,320 --> 00:14:44,280 POH: Depinder. ANDY: Hey. 360 00:14:44,280 --> 00:14:45,880 Hi, guys. You stuck with the coffee. 361 00:14:45,880 --> 00:14:47,120 What are you making? 362 00:14:47,120 --> 00:14:49,560 I'm going with a coffee-raspberry baked alaska. Ooh! 363 00:14:49,560 --> 00:14:52,720 So I'm gonna do coffee ice-cream, raspberry sorbet. 364 00:14:52,720 --> 00:14:54,880 I want to fill the centre with a coffee caramel, 365 00:14:54,880 --> 00:14:57,120 do a chocolate cake, like a sponge, on the base, 366 00:14:57,120 --> 00:15:00,360 and then do a raspberry Italian meringue on the outside. 367 00:15:00,360 --> 00:15:04,680 This is very, very ambitious, right? Yeah. 368 00:15:04,680 --> 00:15:08,640 And you know that baked alaska has a notorious reputation in this kitchen? 369 00:15:08,640 --> 00:15:10,160 I've seen way more many fails in this kitchen 370 00:15:10,160 --> 00:15:11,640 than I have successes. You probably have. 371 00:15:11,640 --> 00:15:13,400 No... I'm gonna... Like, good vibes. 372 00:15:13,400 --> 00:15:14,920 Our fingers are crossed for you, Depinder, 373 00:15:14,920 --> 00:15:16,680 because we really want this to be a success. 374 00:15:16,680 --> 00:15:18,080 Break the curse! Thank you. Thank you. 375 00:15:18,080 --> 00:15:19,600 Come on. Thank you, thank you, thank you. 376 00:15:19,600 --> 00:15:22,800 It's very difficult to construct a baked alaska in 75 minutes 377 00:15:22,800 --> 00:15:25,560 because you've got multiple frozen elements 378 00:15:25,560 --> 00:15:27,120 that need to be set together. 379 00:15:29,040 --> 00:15:30,360 But we're top seven now. 380 00:15:30,360 --> 00:15:33,280 I mean, if there is any chance I'm going to get immunity today, 381 00:15:33,280 --> 00:15:34,640 it's not going to be playing safe. 382 00:15:34,640 --> 00:15:36,000 Let's go, girl. 383 00:15:36,000 --> 00:15:37,800 SNEZ: Go, girl. We got this. 384 00:15:37,800 --> 00:15:39,120 210, eggwhites. 385 00:15:39,120 --> 00:15:43,520 Top five would mean the world to me because it just reinstates 386 00:15:43,520 --> 00:15:46,000 that I'm amongst that standard. 387 00:15:46,000 --> 00:15:49,160 I'm cooking with these legends, and I deserve to be here. 388 00:15:50,600 --> 00:15:53,120 I have always wanted to have a career in food, 389 00:15:53,120 --> 00:15:57,400 and opening up my supper club really solidified my love 390 00:15:57,400 --> 00:15:59,840 for Indian home-style cooking. 391 00:15:59,840 --> 00:16:01,240 But coming back into this kitchen, 392 00:16:01,240 --> 00:16:04,400 it's reignited that passion for desserts, 393 00:16:04,400 --> 00:16:06,720 which for me has always been a creative outlet. 394 00:16:07,920 --> 00:16:09,720 It's really lit that fire in me 395 00:16:09,720 --> 00:16:12,320 to follow my food dream of growing my supper club 396 00:16:12,320 --> 00:16:15,200 to include not only the Indian cuisine that I focus on 397 00:16:15,200 --> 00:16:16,680 but also desserts. 398 00:16:17,880 --> 00:16:20,320 The fact that I'm here and I know I can do this, 399 00:16:20,320 --> 00:16:24,080 like, I can go right till the end, and I just need to keep going. 400 00:16:26,680 --> 00:16:28,200 SNEZ: Are you good? Yeah. Thanks. 401 00:16:28,200 --> 00:16:29,720 Trust your gut. You know what you're doing. 402 00:16:29,720 --> 00:16:30,720 Yep. 403 00:16:30,720 --> 00:16:33,680 I'm feeling so good. I'm very happy with anchovy. 404 00:16:33,680 --> 00:16:35,400 I know we're going to probably have a giggle today 405 00:16:35,400 --> 00:16:38,280 that it's pretty much the same thing as fish sauce, 406 00:16:38,280 --> 00:16:42,200 but, um, it was a great fluke, a great fluke. 407 00:16:42,200 --> 00:16:45,040 Even though anchovies and fish sauce are pretty much the same ingredient, 408 00:16:45,040 --> 00:16:48,040 anchovies are like the Italian version of fish sauce. 409 00:16:48,040 --> 00:16:53,760 So, I want to combine my love of Italian food, Japanese food, 410 00:16:53,760 --> 00:16:57,280 but with native Australian ingredients all into one. 411 00:16:57,280 --> 00:16:59,000 Laura. Hello. 412 00:16:59,000 --> 00:17:00,120 So I'm pretty offended. 413 00:17:00,120 --> 00:17:02,480 I mean, you chose solid funk over liquid funk. 414 00:17:02,480 --> 00:17:03,800 What's the difference? Hey, 415 00:17:03,800 --> 00:17:06,160 you can't take the anchovies out of an Italian girl, right? 416 00:17:06,160 --> 00:17:07,600 What are you making? I felt like a gamble. 417 00:17:07,600 --> 00:17:09,520 I'm gonna do a pasta dish. 418 00:17:09,520 --> 00:17:11,760 So, like, a hand-cut tagliarini 419 00:17:11,760 --> 00:17:14,080 with an anchovy-dashi butter emulsion... 420 00:17:14,080 --> 00:17:15,240 Ooh. 421 00:17:15,240 --> 00:17:16,640 ..yuzu kosho, 422 00:17:16,640 --> 00:17:18,480 and green ants. 423 00:17:18,480 --> 00:17:21,200 Oh! Wow! (LAUGHS) 424 00:17:21,200 --> 00:17:23,280 I love it! (LAUGHS) 425 00:17:23,280 --> 00:17:24,520 Love the sound of that. 426 00:17:24,520 --> 00:17:27,240 I'm just trying to push myself with everything I love... 427 00:17:27,240 --> 00:17:29,560 Yeah. ..everything that makes me happy when I'm cooking. 428 00:17:29,560 --> 00:17:31,200 I love Japanese cooking. 429 00:17:31,200 --> 00:17:33,160 I love native Australian ingredients. 430 00:17:33,160 --> 00:17:34,240 Yeah, yeah. 431 00:17:34,240 --> 00:17:36,080 So I'm kind of blending all three cultures into one 432 00:17:36,080 --> 00:17:38,120 and just put up something that is, like, so weird and wacky 433 00:17:38,120 --> 00:17:39,840 but should theoretically all work. 434 00:17:39,840 --> 00:17:42,880 So balancing act, as per uzh. Oh, my God. As per uzh. 435 00:17:42,880 --> 00:17:44,160 Alright. Thank you. 436 00:17:44,160 --> 00:17:45,840 Good luck, Laura. Thank you. 437 00:17:47,480 --> 00:17:50,560 Last week was not a good week for me. 438 00:17:50,560 --> 00:17:55,760 I was in the bottom two, and it was a horrible place to be. 439 00:17:57,440 --> 00:18:00,200 Loz, it's the fat content. Yeah. It's wrong. 440 00:18:00,200 --> 00:18:01,240 Are you alright? 441 00:18:03,240 --> 00:18:06,080 I think, for me, like, getting my head back in the game, 442 00:18:06,080 --> 00:18:08,360 this is the week that I need to pull it out. 443 00:18:08,360 --> 00:18:11,800 So I've come into this kitchen today with a mission, 444 00:18:11,800 --> 00:18:15,160 and I am so determined to take immunity. 445 00:18:15,160 --> 00:18:16,480 I want a top dish. 446 00:18:16,480 --> 00:18:19,040 Tell me it's a Laura dish without telling me it's a Laura dish. 447 00:18:19,040 --> 00:18:20,840 I want to make sure I'm putting up something 448 00:18:20,840 --> 00:18:22,600 that just blows the judges away. 449 00:18:22,600 --> 00:18:24,320 I can see, Laura, you're going for it. 450 00:18:24,320 --> 00:18:26,520 You've got the eyes of the tiger. Oh, yeah. Yeah, yeah, yeah. 451 00:18:26,520 --> 00:18:28,440 I feel, like, so in the zone. 452 00:18:28,440 --> 00:18:30,880 (SINGS ALPHABET IN FRENCH) 453 00:18:32,840 --> 00:18:35,080 45 minutes to go! Allez! 454 00:18:35,080 --> 00:18:37,600 (APPLAUSE) 455 00:18:39,360 --> 00:18:41,160 SNEZ: Heard you made veloute. Did I hear well? 456 00:18:41,160 --> 00:18:43,840 BEN: Yeah. Got to beat the white chocolate veloute somehow. Oh. (LAUGHS) 457 00:18:44,920 --> 00:18:46,480 I'm watching you. Yes, Chef. 458 00:18:46,480 --> 00:18:47,840 (LAUGHS) 459 00:18:47,840 --> 00:18:51,240 So today I picked P for Phoenix, 460 00:18:51,240 --> 00:18:52,600 my beautiful son. 461 00:18:52,600 --> 00:18:54,520 And I got pandan, 462 00:18:54,520 --> 00:18:57,800 which is an ingredient I've never used before. 463 00:18:57,800 --> 00:18:59,040 So it's a risk today, 464 00:18:59,040 --> 00:19:01,760 but I want to have a bit of fun with the judges. 465 00:19:01,760 --> 00:19:04,760 I'm not regretting choosing pandan 466 00:19:04,760 --> 00:19:07,320 because I think when ingredients are familiar, 467 00:19:07,320 --> 00:19:09,320 it's harder to actually experiment with them 468 00:19:09,320 --> 00:19:13,200 because you instantly kind of go the way it's used naturally. 469 00:19:13,200 --> 00:19:15,320 So because this is something that's unfamiliar, 470 00:19:15,320 --> 00:19:17,840 I think it's really forcing me to think outside the box. 471 00:19:17,840 --> 00:19:20,520 I actually did get inspired by the cloches. 472 00:19:20,520 --> 00:19:23,280 So, I'm doing little puri with squid ink, 473 00:19:23,280 --> 00:19:25,000 and I'm making a filling, 474 00:19:25,000 --> 00:19:27,600 which is kind of like, um, these beautiful prawns, 475 00:19:27,600 --> 00:19:29,280 different kind of spices, 476 00:19:29,280 --> 00:19:31,520 those sort of South-East Asian flavours. 477 00:19:31,520 --> 00:19:33,520 And I'm going to stuff it inside the puri. 478 00:19:33,520 --> 00:19:34,760 And then I'm going to make a couple 479 00:19:34,760 --> 00:19:37,200 of different kind of, like, chutneys to add inside. 480 00:19:37,200 --> 00:19:39,400 So, a little coconut-pandan pani, 481 00:19:39,400 --> 00:19:41,160 a little bit of a prawn pani. 482 00:19:41,160 --> 00:19:43,880 I've never really done a dish like this before either. 483 00:19:43,880 --> 00:19:46,240 So I think there's a lot of experimentation 484 00:19:46,240 --> 00:19:47,400 in getting this right. 485 00:19:49,280 --> 00:19:52,160 (LAUGHS) Oh, my God, how much of this do I use? 486 00:19:52,160 --> 00:19:54,200 I think that, through this competition, 487 00:19:54,200 --> 00:19:56,880 I have been experimental. 488 00:19:56,880 --> 00:19:58,480 And in doing so, 489 00:19:58,480 --> 00:20:01,880 it means that there are going to be times where I fall short 490 00:20:01,880 --> 00:20:03,240 and I have been. 491 00:20:03,240 --> 00:20:05,320 I think when you look at this dish, 492 00:20:05,320 --> 00:20:07,800 you can see someone is quite genius behind it, 493 00:20:07,800 --> 00:20:10,760 but sadly it's entirely unbalanced. 494 00:20:10,760 --> 00:20:12,160 POH: The steak is blue. 495 00:20:12,160 --> 00:20:15,520 We've got the oyster and it's got that really slippery texture 496 00:20:15,520 --> 00:20:18,760 a lot of people would find, yeah, kind of difficult. 497 00:20:20,080 --> 00:20:22,240 I think that I've created dishes 498 00:20:22,240 --> 00:20:24,680 that are so unique and new and different, 499 00:20:24,680 --> 00:20:26,880 and they're the first time I've ever created it, 500 00:20:26,880 --> 00:20:28,520 it's hard to nail it on the first time. 501 00:20:28,520 --> 00:20:29,600 CALLUM: All good, Sare? 502 00:20:29,600 --> 00:20:32,080 Yeah, I don't know. I'm just gonna try. 503 00:20:32,080 --> 00:20:33,640 Nice. 504 00:20:35,960 --> 00:20:39,160 I look around and I see other people cooking dishes 505 00:20:39,160 --> 00:20:41,640 that they're very comfortable with cooking, 506 00:20:41,640 --> 00:20:43,240 and I'm here, I'm taking a risk. 507 00:20:43,240 --> 00:20:44,320 I'm creating a dish 508 00:20:44,320 --> 00:20:46,840 that I've never made quite like this before, 509 00:20:46,840 --> 00:20:49,760 and I'm using an ingredient that I've never cooked with before. 510 00:20:50,800 --> 00:20:52,920 This could definitely go very wrong. 511 00:20:52,920 --> 00:20:55,800 Immunity at this point in the competition is everything. 512 00:20:55,800 --> 00:20:58,840 Is today the day to take such a big risk? 513 00:20:58,840 --> 00:21:01,520 Because if I do, I really have to nail it. 514 00:21:09,120 --> 00:21:10,720 Alright, guys, let's do something fun. 515 00:21:10,720 --> 00:21:13,760 If you are on the other side, which letters would you have picked? 516 00:21:13,760 --> 00:21:16,680 Oh. Quick, quick! 517 00:21:16,680 --> 00:21:18,800 J. J, let's go for J. J? 518 00:21:18,800 --> 00:21:22,480 Oh, no way! J for jackfruit. 519 00:21:22,480 --> 00:21:24,760 I prefer vegemite! 520 00:21:24,760 --> 00:21:26,440 L. L, Andy. 521 00:21:26,440 --> 00:21:28,920 For no apparent reason... For no apparent reason. 522 00:21:28,920 --> 00:21:32,000 What have you got? ..you're cooking with licorice. 523 00:21:32,000 --> 00:21:33,880 Whoa! Yeah, I like that. 524 00:21:33,880 --> 00:21:35,480 Because it's one that you could stand out with. 525 00:21:35,480 --> 00:21:36,560 Sweet. Yeah. 526 00:21:36,560 --> 00:21:38,000 Duck, for sure. Duck and licorice. Yeah. 527 00:21:38,000 --> 00:21:40,240 Ooh, what were you? Um... T. 528 00:21:40,240 --> 00:21:41,720 T. For little Timmy. 529 00:21:41,720 --> 00:21:43,800 Why did you pick T, Poh? Little Timmy, my son. 530 00:21:43,800 --> 00:21:46,040 Oh, my little turnip! 531 00:21:46,040 --> 00:21:48,000 Poh, you're cooking with turnips! It's me, it's me. 532 00:21:48,000 --> 00:21:49,480 I would have hated that. 533 00:21:49,480 --> 00:21:50,680 Sofia, what would you choose? 534 00:21:50,680 --> 00:21:52,720 Um, ooh, ah, ooh... 535 00:21:54,560 --> 00:21:56,560 I don't know. 536 00:21:56,560 --> 00:21:58,760 Y. I think you're gonna like this. 537 00:21:58,760 --> 00:22:00,600 Yeah, I know what it is. It's... 538 00:22:00,600 --> 00:22:02,160 (GASPS) ..yuzu! 539 00:22:02,160 --> 00:22:05,280 Yeah, I would yuzu, I would yuzu. 540 00:22:05,280 --> 00:22:07,840 This is your last chance at immunity! 541 00:22:07,840 --> 00:22:09,200 You've only got 30 minutes to go! 542 00:22:09,200 --> 00:22:12,680 (APPLAUSE) 543 00:22:12,680 --> 00:22:13,880 Let's go, guys! 544 00:22:13,880 --> 00:22:15,280 Snez, you've got an umami bomb. 545 00:22:15,280 --> 00:22:17,600 What are you making? I've got it all to hammer home. 546 00:22:17,600 --> 00:22:19,080 What did you do? But I make savoury all the... 547 00:22:19,080 --> 00:22:21,680 Yeah, there's sweet stuff here. Yes, I'm making a dessert. 548 00:22:21,680 --> 00:22:23,040 Miso and milk chocolate ganache. 549 00:22:23,040 --> 00:22:25,720 So this is going to be a big swirl in the centre of my plate, 550 00:22:25,720 --> 00:22:28,480 a beautiful little sponge that's going to sit on the bottom. Yep. 551 00:22:28,480 --> 00:22:31,400 And I'm gonna make a black sesame anglaise around it. Yeah. 552 00:22:31,400 --> 00:22:33,600 I'm going to have this beautiful miso tuile. 553 00:22:33,600 --> 00:22:36,360 I kind of think it's going to be like a moody, salty dessert. 554 00:22:36,360 --> 00:22:39,480 Ooh, moody. Um, I'm pretty excited, actually. 555 00:22:39,480 --> 00:22:42,320 Ben, you stuck to your guns and you stayed with Vegemite. 556 00:22:42,320 --> 00:22:43,640 Yeah, I love Vegemite. Who doesn't? 557 00:22:43,640 --> 00:22:45,320 Well, I can think of one man in the room who doesn't. 558 00:22:45,320 --> 00:22:48,240 Yeah, I should have thought of that, shouldn't I? What are you gonna do?! 559 00:22:48,240 --> 00:22:52,240 I'm going do an agnolotti stuffed with mushroom and ricotta, 560 00:22:52,240 --> 00:22:54,160 and oyster cream on the bottom. 561 00:22:54,160 --> 00:22:56,800 And then a Vegemite veloute over the top. 562 00:22:56,800 --> 00:22:59,160 Whoa-ho-ho! 563 00:22:59,160 --> 00:23:01,400 I know. Yesterday was weird, but things are getting weirder. 564 00:23:01,400 --> 00:23:03,760 Vegemite veloute! Yeah, yeah. It just sounds right, doesn't it? 565 00:23:05,840 --> 00:23:06,960 Wow! 566 00:23:06,960 --> 00:23:11,040 They are two words that may never, in the history of all time, 567 00:23:11,040 --> 00:23:12,280 be said together again. 568 00:23:14,280 --> 00:23:17,160 Callum, how are you, very quickly? Yeah, good, thank you. 569 00:23:17,160 --> 00:23:20,400 So, quince, a lot of people don't use quince. 570 00:23:20,400 --> 00:23:21,800 In France, we use it a lot. 571 00:23:21,800 --> 00:23:24,040 How do you normally use it - in sweet or savoury? 572 00:23:24,040 --> 00:23:26,160 Well, the first time I was introduced to make tarts, 573 00:23:26,160 --> 00:23:27,720 believe it or not. Ah, beautiful. 574 00:23:27,720 --> 00:23:29,080 I love quince. 575 00:23:29,080 --> 00:23:31,360 I think that most people have probably only eaten quince 576 00:23:31,360 --> 00:23:33,080 in paste form on a cheese board, 577 00:23:33,080 --> 00:23:35,680 but you actually can use it in savoury cooking. 578 00:23:35,680 --> 00:23:37,600 It works beautifully with things like pork or duck, 579 00:23:37,600 --> 00:23:39,760 but it makes for great desserts as well. 580 00:23:40,800 --> 00:23:43,200 Once I had quince as my ingredient, I knew I wanted to poach it 581 00:23:43,200 --> 00:23:46,800 and make a really beautiful dessert with panna cotta. 582 00:23:46,800 --> 00:23:48,400 But panna cotta is pretty boring. 583 00:23:48,400 --> 00:23:50,480 How can I make panna cotta interesting? 584 00:23:50,480 --> 00:23:52,480 Potato panna cotta. 585 00:23:52,480 --> 00:23:53,520 I'm having a fun cook. 586 00:23:53,520 --> 00:23:55,120 This is always good when you're doing something 587 00:23:55,120 --> 00:23:56,840 a little bit left of centre and a bit weird. 588 00:23:56,840 --> 00:23:59,360 The concept of a potato panna cotta is a strange one. 589 00:23:59,360 --> 00:24:00,640 Um, I think if you googled it, 590 00:24:00,640 --> 00:24:02,160 I don't think many things are coming up, 591 00:24:02,160 --> 00:24:03,840 but I think it's going to take something 592 00:24:03,840 --> 00:24:05,880 that maybe the judges haven't seen before 593 00:24:05,880 --> 00:24:07,320 in order to win this challenge today. 594 00:24:07,320 --> 00:24:08,960 I'm tasting my potato panna cotta mixture 595 00:24:08,960 --> 00:24:10,960 before I get into the freezer, and I really like it. 596 00:24:10,960 --> 00:24:14,960 It's quite subtle and not as punchy, but that's quite deliberate. 597 00:24:14,960 --> 00:24:16,800 I feel like if I'd roasted the potatoes first, 598 00:24:16,800 --> 00:24:18,200 it would taste more potato-y, 599 00:24:18,200 --> 00:24:20,800 and very much in a quince challenge 600 00:24:20,800 --> 00:24:22,280 I think I need to get that balance right. 601 00:24:23,960 --> 00:24:25,280 Panna cotta is in the freezer. 602 00:24:25,280 --> 00:24:27,840 I've got my beautiful poached quinces cooking away, 603 00:24:27,840 --> 00:24:29,760 with a few different kinds of booze here. 604 00:24:29,760 --> 00:24:31,840 I'm now getting ready to fry some little potato chips. 605 00:24:31,840 --> 00:24:33,920 Both my poached quince and the panna cotta 606 00:24:33,920 --> 00:24:35,720 are gonna have really soft textures, 607 00:24:35,720 --> 00:24:36,920 so I need something in this dish 608 00:24:36,920 --> 00:24:38,920 that's gonna have a bit of kind of crispy-crunchy going on. 609 00:24:38,920 --> 00:24:41,200 So it makes sense for it to be potato chips. 610 00:24:41,200 --> 00:24:43,680 If I fry them up really nicely, get them super crisp, 611 00:24:43,680 --> 00:24:45,720 a little bit of vinegar powder, a little bit of icing sugar, 612 00:24:45,720 --> 00:24:47,360 so they still kind of taste like dessert. 613 00:24:47,360 --> 00:24:49,440 Well, I think there's gonna be enough potato 614 00:24:49,440 --> 00:24:50,880 that it kind of is like an even kilter 615 00:24:50,880 --> 00:24:52,840 with the flavour of the quince. 616 00:24:52,840 --> 00:24:54,840 How's it going, Callum? Good, mate. 617 00:24:54,840 --> 00:24:57,040 Good. I'm really excited to try your potato panna cotta. 618 00:24:57,040 --> 00:24:58,960 I am too. Never had one before. 619 00:24:58,960 --> 00:25:02,440 One thing about this kitchen, you get pushed into doing weird shit. Good time. 620 00:25:02,440 --> 00:25:05,240 How are you, Sarah? Yeah, I'm good. 621 00:25:05,240 --> 00:25:07,000 So I want to play a bit of a trick on your mind. 622 00:25:07,000 --> 00:25:08,480 I can't wait. 623 00:25:08,480 --> 00:25:11,840 And I know you will. I can see you are... Trying, trying. I'm hoping. 624 00:25:11,840 --> 00:25:15,360 I think I'm so far past that point of the old Sarah, 625 00:25:15,360 --> 00:25:18,120 of falling back on comfortable dishes 626 00:25:18,120 --> 00:25:20,760 that I know I can do easily, 627 00:25:20,760 --> 00:25:24,000 so I'm just going to go for it with the pandan. 628 00:25:24,000 --> 00:25:28,000 I just really do believe in fate, and whenever I second guess myself, 629 00:25:28,000 --> 00:25:30,960 I feel like I just get sent off in another direction, 630 00:25:30,960 --> 00:25:33,560 so I'm just going to go for it. 631 00:25:36,320 --> 00:25:37,560 With pandan, 632 00:25:37,560 --> 00:25:43,040 I'm having a little nibble and it's very mild in flavour, 633 00:25:43,040 --> 00:25:45,560 so I know I need to use this in a way where it's an infusion. 634 00:25:45,560 --> 00:25:48,760 So I'm thinking I can blitz it into my coconut milk, 635 00:25:48,760 --> 00:25:51,800 with mint and a little bit of cumin, 636 00:25:51,800 --> 00:25:55,360 which I can use as my pani element - 637 00:25:55,360 --> 00:25:58,680 the liquid that is poured into the puris. 638 00:25:58,680 --> 00:25:59,880 Okey dokey. 639 00:25:59,880 --> 00:26:02,120 I'm just setting this aside 640 00:26:02,120 --> 00:26:05,160 to warm it up so it can start to infuse. 641 00:26:05,160 --> 00:26:08,560 Just trying to power through as quickly as possible. 642 00:26:08,560 --> 00:26:11,360 I've got quite a few of my elements on the go, 643 00:26:11,360 --> 00:26:15,880 and I want to leave myself a lot of time to work on the puris, 644 00:26:15,880 --> 00:26:19,080 because I've never done them like this before, 645 00:26:19,080 --> 00:26:20,400 definitely not squid ink... 646 00:26:20,400 --> 00:26:23,040 I just want to make sure I get that right. 647 00:26:23,040 --> 00:26:26,760 We can't wait to A-B-SEE what you make! 648 00:26:26,760 --> 00:26:28,200 15 minutes to go! 649 00:26:30,200 --> 00:26:31,520 I broke. (LAUGHS) 650 00:26:33,640 --> 00:26:36,960 When do you start assembly? Um... Soon. 651 00:26:36,960 --> 00:26:38,600 Yeah. (CHUCKLES) I've got, um... 652 00:26:38,600 --> 00:26:40,720 I've got my ice-cream and the sorbet. Yep. 653 00:26:40,720 --> 00:26:41,920 I just have to cut it out 654 00:26:41,920 --> 00:26:43,720 and then chuck it on top of the cake. 655 00:26:43,720 --> 00:26:45,560 Everything's in the blast freezer cooling. 656 00:26:45,560 --> 00:26:48,280 You've only got 15 to go. OK. Yep. Thank you. 657 00:26:49,480 --> 00:26:51,000 I don't have long to go, 658 00:26:51,000 --> 00:26:53,760 so I need to actually start constructing this baked alaska. 659 00:26:53,760 --> 00:26:55,240 JAMIE: Come on, Depinder. 660 00:26:56,560 --> 00:26:59,440 The first layer of my baked alaska is my chocolate sponge. 661 00:26:59,440 --> 00:27:02,400 I layer it with a ring of my coffee ice-cream. 662 00:27:02,400 --> 00:27:05,840 I've got another ring of the raspberry sorbet on top. 663 00:27:05,840 --> 00:27:07,520 Fill the gap with some coffee caramel. 664 00:27:07,520 --> 00:27:10,680 Ooh, yum. 665 00:27:10,680 --> 00:27:13,600 I top it off with the last layer of coffee ice-cream, 666 00:27:13,600 --> 00:27:16,360 and I put it straight into the chiller. 667 00:27:16,360 --> 00:27:18,760 Don't move it, don't move it, don't move it, don't move it. 668 00:27:18,760 --> 00:27:21,360 I'm actually really worried it won't set in time, 669 00:27:21,360 --> 00:27:23,680 because I added in the coffee caramel. 670 00:27:23,680 --> 00:27:24,680 God. 671 00:27:24,680 --> 00:27:26,560 This could potentially melt all those layers, 672 00:27:26,560 --> 00:27:29,000 and it's not going to be a baked alaska anymore. 673 00:27:29,000 --> 00:27:30,640 It'll be cake with an ice-cream soup. 674 00:27:31,640 --> 00:27:33,720 All I can do now is just pray. 675 00:27:33,720 --> 00:27:35,280 Oh, my God. 676 00:27:36,840 --> 00:27:38,960 LAURA: 10 minutes to go. Pasta is ready to go. 677 00:27:38,960 --> 00:27:40,640 That's on my little pasta board there. 678 00:27:40,640 --> 00:27:45,760 I've made a really intense anchovy dashi Japanese stock. 679 00:27:45,760 --> 00:27:47,160 I want to cook the pasta in that 680 00:27:47,160 --> 00:27:49,640 so that pasta starts to take on that flavour, 681 00:27:49,640 --> 00:27:52,080 emulsify that stock with the butter. 682 00:27:53,480 --> 00:27:55,600 If I don't balance this dish perfectly, 683 00:27:55,600 --> 00:27:57,440 essentially this whole bowl of pasta 684 00:27:57,440 --> 00:28:02,760 is just going to taste like super salty, buttery, overly rich anchovy. 685 00:28:02,760 --> 00:28:05,840 And even though I'm all about anchovy flavour, 686 00:28:05,840 --> 00:28:08,480 too much anchovy is not pleasant. 687 00:28:08,480 --> 00:28:13,000 Use your brain, use your brain, use your brain, use your brain. 688 00:28:13,000 --> 00:28:14,240 So I'm going to start to balance it out 689 00:28:14,240 --> 00:28:16,360 with more of the Japanese seasoning 690 00:28:16,360 --> 00:28:18,360 to make sure that you can taste sweetness, 691 00:28:18,360 --> 00:28:20,760 a little bit of acidity, a bit of saltiness... 692 00:28:20,760 --> 00:28:21,840 Sugar and spice! 693 00:28:21,840 --> 00:28:24,160 ..and that really earthy seaweed flavour. 694 00:28:26,080 --> 00:28:27,120 Oh, yeah. 695 00:28:27,120 --> 00:28:30,360 And I've just made fish sauce from scratch. 696 00:28:30,360 --> 00:28:32,760 The smell of that, this reminds me of fish sauce. 697 00:28:32,760 --> 00:28:34,440 Yeah, it's like Italian fish sauce. 698 00:28:34,440 --> 00:28:36,560 But you just got the fish sauce out of your dish. 699 00:28:36,560 --> 00:28:38,760 I know. I felt like being risky today. Ha! 700 00:28:38,760 --> 00:28:40,800 I like going the hard way around, 701 00:28:40,800 --> 00:28:42,720 the long way, hard way, scenic route, 702 00:28:42,720 --> 00:28:44,240 whatever you want to call it! 703 00:28:45,560 --> 00:28:47,920 SOFIA: Loz. Hey, Sofe. 704 00:28:47,920 --> 00:28:50,600 This whole scene makes me so happy. 705 00:28:50,600 --> 00:28:53,080 This is just a little me serve. A little me serve? 706 00:28:53,080 --> 00:28:54,720 A little me serve. 707 00:28:54,720 --> 00:28:56,320 I think it's a little us serve. 708 00:28:56,320 --> 00:28:58,280 Ooh! 709 00:29:03,640 --> 00:29:04,640 (EXHALES) 710 00:29:04,640 --> 00:29:06,120 Was that a gag? 711 00:29:07,280 --> 00:29:08,800 Oh, dear. 712 00:29:19,920 --> 00:29:21,280 Uh... 713 00:29:24,120 --> 00:29:26,920 Sofia's reaction has made me a little nervous. 714 00:29:26,920 --> 00:29:30,880 I feel like the balance of this sauce is not quite right. 715 00:29:35,600 --> 00:29:36,960 I'm tasting my dish, 716 00:29:36,960 --> 00:29:40,120 and that umami-rich Japanese flavours 717 00:29:40,120 --> 00:29:41,480 are so strong and prominent. 718 00:29:43,200 --> 00:29:45,400 If you can't taste those anchovies 719 00:29:45,400 --> 00:29:48,000 with those Japanese flavours and those green ants, 720 00:29:48,000 --> 00:29:50,080 it's all off. 721 00:29:50,080 --> 00:29:52,680 So I sprinkle some more green ants on top 722 00:29:52,680 --> 00:29:54,200 and add an extra squeeze of lemon. 723 00:29:58,840 --> 00:30:00,320 I'm tasting this sauce. 724 00:30:00,320 --> 00:30:03,000 I'm finding that the balance is perfect. 725 00:30:03,000 --> 00:30:04,720 Yep. We're good. We're on. 726 00:30:04,720 --> 00:30:06,520 You're getting that anchovy. 727 00:30:06,520 --> 00:30:08,840 You're getting those little pops of those green ants, 728 00:30:08,840 --> 00:30:11,640 which is just making this dish go to a wow factor. 729 00:30:11,640 --> 00:30:14,960 You have five minutes to go! Come on, guys, bring it together! 730 00:30:14,960 --> 00:30:17,160 Come on, guys. 731 00:30:17,160 --> 00:30:20,360 Stop eating lunch. Finish. 732 00:30:20,360 --> 00:30:22,520 I'm so hungry! Is it good? Mm. 733 00:30:23,720 --> 00:30:25,680 Come on. I just need at least four. 734 00:30:28,640 --> 00:30:32,440 There's five minutes to go, and I've got my pandan infusion, 735 00:30:32,440 --> 00:30:35,120 my prawns and my gravy ready to go. 736 00:30:35,120 --> 00:30:37,760 So now I need to get my puris into the fryer. 737 00:30:39,920 --> 00:30:42,760 I'm definitely nervous that my puris are not going to puff 738 00:30:42,760 --> 00:30:45,400 because I added the squid ink. 739 00:30:45,400 --> 00:30:47,960 I really need these to puff up, 740 00:30:47,960 --> 00:30:50,720 so that I can have these beautiful little shells 741 00:30:50,720 --> 00:30:51,960 that are actually 742 00:30:51,960 --> 00:30:54,640 going to enable me to fill it with all of that goodness. 743 00:30:54,640 --> 00:30:57,720 Come on, give me four good ones. 744 00:30:57,720 --> 00:30:58,840 Are they puffing? 745 00:31:00,440 --> 00:31:02,720 Yep, she's puffing. Sweet. 746 00:31:02,720 --> 00:31:04,720 I was definitely worried that the squid ink 747 00:31:04,720 --> 00:31:06,720 would stop them from puffing. 748 00:31:06,720 --> 00:31:09,760 They are definitely puffing, which is amazing. 749 00:31:11,040 --> 00:31:13,160 So, for my puris, I squeeze in 750 00:31:13,160 --> 00:31:16,120 a little dollop of that beautiful gravy, 751 00:31:16,120 --> 00:31:18,800 a little teaspoon of that garlic prawn, 752 00:31:18,800 --> 00:31:22,560 and a little drizzle of that prawn head oil. 753 00:31:22,560 --> 00:31:24,400 And just before the judges eat, 754 00:31:24,400 --> 00:31:27,800 I'm going to add a generous amount of that pandan pani 755 00:31:27,800 --> 00:31:30,360 for this beautiful explosion of flavours. 756 00:31:30,360 --> 00:31:32,240 My vision has come to life. 757 00:31:32,240 --> 00:31:35,600 I wanted these to be these little elements of surprise, 758 00:31:35,600 --> 00:31:38,600 just like the cloches, and it's worked. 759 00:31:38,600 --> 00:31:39,800 I've got these pockets 760 00:31:39,800 --> 00:31:42,120 that are filled with lots of bold flavours, 761 00:31:42,120 --> 00:31:44,880 really incredible ingredients and I'm happy with this. 762 00:31:44,880 --> 00:31:47,080 I really think it's a great dish. 763 00:31:47,080 --> 00:31:50,040 Honestly, I feel like I've been getting close sometimes 764 00:31:50,040 --> 00:31:53,360 and never actually getting there, so it would mean the world to me 765 00:31:53,360 --> 00:31:55,440 if I could actually win immunity today. 766 00:31:56,640 --> 00:31:58,480 Oh, gosh, that's so yummy. 767 00:31:58,480 --> 00:32:00,680 Three minutes to go! SOFIA: Yeah! 768 00:32:01,760 --> 00:32:02,840 JAMIE: How's it tasting, Ben? 769 00:32:02,840 --> 00:32:04,440 I'm pretty happy with it, to be honest. 770 00:32:08,080 --> 00:32:09,920 SNEZ: Oh, my God, look at me. I'm a pro! 771 00:32:09,920 --> 00:32:11,120 Oh, my God, look at you. 772 00:32:11,120 --> 00:32:12,400 You alright, Snez? 773 00:32:12,400 --> 00:32:14,240 Yep. 774 00:32:14,240 --> 00:32:17,840 I take the inside of my baked alaska out of the blast freezer, 775 00:32:17,840 --> 00:32:18,960 and I need to keep 776 00:32:18,960 --> 00:32:21,640 this dish as cool as possible, so I'm actually, like, 777 00:32:21,640 --> 00:32:24,520 encasing it with the meringue standing by the freezer 778 00:32:24,520 --> 00:32:27,240 because it's cooler there than it is at my bench. 779 00:32:27,240 --> 00:32:29,600 You know, it might only be, like, a few degrees difference, 780 00:32:29,600 --> 00:32:31,600 but that is the difference between 781 00:32:31,600 --> 00:32:34,800 a perfectly constructed dish and a soupy mess. 782 00:32:34,800 --> 00:32:36,480 So I'm going to do whatever I can 783 00:32:36,480 --> 00:32:38,160 to keep it frozen for as long as possible, 784 00:32:38,160 --> 00:32:42,400 because I still need to torch it right at the last minute. 785 00:32:42,400 --> 00:32:45,920 I'm saying this in all caps - one minute to go! 786 00:32:48,440 --> 00:32:49,920 CALLUM: I'm starting to plate up 787 00:32:49,920 --> 00:32:51,760 and my panna cotta has set beautifully. 788 00:32:51,760 --> 00:32:54,480 It's got a really nice sort of wibble and a wobble to it. 789 00:32:54,480 --> 00:32:56,280 And the quince smells absolutely divine. 790 00:32:56,280 --> 00:32:58,440 And then that beautiful passionfruit syrup 791 00:32:58,440 --> 00:33:01,280 with the bay oil, which is going to sort of lighten and freshen it up. 792 00:33:01,280 --> 00:33:03,480 Looking at my dish, and I feel pretty happy with it 793 00:33:03,480 --> 00:33:05,640 because I think it's a really fun flavour combination. 794 00:33:05,640 --> 00:33:08,600 I've never had quince, potato and passionfruit together before. 795 00:33:08,600 --> 00:33:09,960 I just hope it works. 796 00:33:11,560 --> 00:33:13,520 Don't make me spell it out! Ten... 797 00:33:13,520 --> 00:33:18,440 JUDGES: Nine, eight, seven, 798 00:33:18,440 --> 00:33:23,520 six, five, four, 799 00:33:23,520 --> 00:33:27,240 three, two, one! 800 00:33:27,240 --> 00:33:29,440 Well done! Hey, pasta buddy. 801 00:33:29,440 --> 00:33:32,280 Aw.. Oh, honestly... (APPLAUSE DROWNS OUT SPEECH) 802 00:33:32,280 --> 00:33:34,480 This is gonna be good. I'm so excited. I'm so excited! 803 00:33:34,480 --> 00:33:35,680 This is gonna be good! 804 00:33:40,320 --> 00:33:44,400 Alrighty, we can't wait to E-A-T what you came up with. 805 00:33:45,560 --> 00:33:48,280 Let's taste your dish, Depinder. 806 00:33:50,720 --> 00:33:52,400 I'm really, really happy 807 00:33:52,400 --> 00:33:54,520 with the way it looks on the outside, 808 00:33:54,520 --> 00:33:56,840 but I can't see it on the inside. 809 00:33:58,520 --> 00:34:00,080 Wow, look at that. 810 00:34:00,080 --> 00:34:02,560 My biggest concern right now is the beautiful layers, 811 00:34:02,560 --> 00:34:04,720 and I just hope that's set perfectly. 812 00:34:04,720 --> 00:34:06,160 Chhhhhh... 813 00:34:07,760 --> 00:34:09,920 So you stuck with coffee? Yeah. And what's your dish? 814 00:34:09,920 --> 00:34:13,320 So I've made a coffee and a raspberry baked alaska. 815 00:34:13,320 --> 00:34:17,000 Inside I've got a chocolate sponge, a layer of coffee ice-cream, 816 00:34:17,000 --> 00:34:19,960 raspberry sorbet, another layer of coffee ice-cream. 817 00:34:19,960 --> 00:34:21,920 And then I actually tried to pour 818 00:34:21,920 --> 00:34:24,080 a little bit of the coffee caramel inside. 819 00:34:24,080 --> 00:34:25,320 And then I've got 820 00:34:25,320 --> 00:34:27,120 a raspberry Italian meringue on the outside. 821 00:34:27,120 --> 00:34:29,600 I think the best way to judge a baked alaska 822 00:34:29,600 --> 00:34:31,520 is always going to be through that cross section. 823 00:34:31,520 --> 00:34:36,160 And it sounds like we should have three pretty clear layers from you, 824 00:34:36,160 --> 00:34:39,440 plus an ooze of that coffee caramel in the middle as well. 825 00:34:39,440 --> 00:34:40,800 Yes, hopefully. 826 00:34:40,800 --> 00:34:43,720 Should we get a hot knife going? Mm. 827 00:34:43,720 --> 00:34:44,920 OK. 828 00:34:45,920 --> 00:34:47,800 Layer me up. 829 00:35:07,720 --> 00:35:09,600 You're killing me, Andy. 830 00:35:09,600 --> 00:35:11,080 Andy, hurry up. 831 00:35:12,520 --> 00:35:14,760 Oh-ho-ho! 832 00:35:15,760 --> 00:35:17,600 Whoa! OK, are you ready? 833 00:35:17,600 --> 00:35:20,520 Ooh-la-la-la-la. You want a reveal? 834 00:35:20,520 --> 00:35:22,080 Oh, my God. 835 00:35:22,080 --> 00:35:23,240 Have a go at that thing. 836 00:35:23,240 --> 00:35:25,560 You got layers, you got ooze! 837 00:35:44,120 --> 00:35:45,400 Depinder... 838 00:35:46,720 --> 00:35:50,000 ..as a Frenchman, I know what I expect 839 00:35:50,000 --> 00:35:52,440 from a real baked alaska. 840 00:35:52,440 --> 00:35:56,480 I don't...think I like it... 841 00:35:57,840 --> 00:35:59,160 ..because I love it. 842 00:35:59,160 --> 00:36:02,160 He got me hard! It's like... He got me, too! 843 00:36:02,160 --> 00:36:03,880 (LAUGHS) Oh, my God. 844 00:36:03,880 --> 00:36:07,760 First there is no alcohol, which is not easy. 845 00:36:09,120 --> 00:36:12,840 And you've managed to substitute alcohol with depth. 846 00:36:12,840 --> 00:36:15,960 The raspberry is just... Sorry, I can't swear. 847 00:36:15,960 --> 00:36:17,160 It is very good. 848 00:36:18,800 --> 00:36:19,960 But the coffee, 849 00:36:19,960 --> 00:36:23,120 the way you've actually introduced the coffee in the caramel... 850 00:36:24,360 --> 00:36:26,480 ..is the substance. 851 00:36:27,760 --> 00:36:30,440 You use the caramel to expose the coffee. 852 00:36:32,200 --> 00:36:36,000 Meringue tends to really over-sweeten things, 853 00:36:36,000 --> 00:36:40,240 but you have just got the perfect amount of everything. 854 00:36:40,240 --> 00:36:42,520 That sponge is so perfect. 855 00:36:42,520 --> 00:36:46,640 It's really light and moist, full of that chocolate flavour, 856 00:36:46,640 --> 00:36:49,760 and the caramel has got quite a lot of coffee in it, 857 00:36:49,760 --> 00:36:52,400 so it's got just the perfect amount of bitterness. 858 00:36:52,400 --> 00:36:54,280 Not too sweet. 859 00:36:54,280 --> 00:36:56,760 Really smart move to have that acidity in the raspberry 860 00:36:56,760 --> 00:36:59,520 and that lovely bit of perfume to just add some relief 861 00:36:59,520 --> 00:37:01,760 to all that smokiness of the coffee flavour. 862 00:37:03,360 --> 00:37:07,560 The fact that you constructed it in a baked alaska, such respect, 863 00:37:07,560 --> 00:37:11,640 because the level of difficulty, just, like, times that by four. 864 00:37:11,640 --> 00:37:14,360 A great move at this point in the competition. 865 00:37:14,360 --> 00:37:16,080 You needed to step it up and you did. 866 00:37:17,080 --> 00:37:19,360 (EXHALES) Well done. 867 00:37:26,240 --> 00:37:29,480 We'd like to taste your dish, Sarah. 868 00:37:30,560 --> 00:37:32,040 SARAH: Walking up to the judges. 869 00:37:32,040 --> 00:37:34,160 I'm always a bit nervous. 870 00:37:34,160 --> 00:37:37,520 It's a very creative dish idea and concept. 871 00:37:37,520 --> 00:37:38,760 (JUDGES GASP) 872 00:37:38,760 --> 00:37:40,720 They do look like the cloches! 873 00:37:40,720 --> 00:37:42,880 SOFIA: They really do! 874 00:37:42,880 --> 00:37:44,960 And I think, conceptually, it's unique. 875 00:37:44,960 --> 00:37:47,760 And I think it's very interesting flavours on the plate. 876 00:37:47,760 --> 00:37:52,080 You lifted that cloche, you found fresh pandan leaves. 877 00:37:52,080 --> 00:37:54,040 You'd never cooked with pandan leaf either. 878 00:37:54,040 --> 00:37:56,200 Yeah, no, look, I think pandan, 879 00:37:56,200 --> 00:37:58,400 it's one of those ingredients that I just... 880 00:37:58,400 --> 00:38:00,640 You know, I've eaten it in restaurants 881 00:38:00,640 --> 00:38:04,600 and it's something that I've seen so many ways it's been used, 882 00:38:04,600 --> 00:38:06,400 but I've never cooked with it myself. 883 00:38:06,400 --> 00:38:09,400 So it was, yeah, mixed messages. 884 00:38:09,400 --> 00:38:11,600 And then you got some inspo from a cloche. 885 00:38:13,280 --> 00:38:14,880 That is so funny. I don't know why. 886 00:38:14,880 --> 00:38:17,480 Oh, my God. Run us through what's going on. 887 00:38:17,480 --> 00:38:20,160 So, basically, it's pandan pani puris, 888 00:38:20,160 --> 00:38:22,520 and then inside is scarlet prawns. 889 00:38:23,880 --> 00:38:25,160 I can't wait to taste it. 890 00:38:25,160 --> 00:38:26,800 Do you want to come and sauce them up? 891 00:38:26,800 --> 00:38:28,480 You have to go quickly once I do this. 892 00:38:28,480 --> 00:38:29,960 Cool. 893 00:38:33,200 --> 00:38:35,240 Shall we? Yeah, let's. 894 00:38:40,640 --> 00:38:42,080 It's like a little shot. Are we ready? 895 00:38:42,080 --> 00:38:43,200 Yeah, you have to go in one shot. 896 00:38:43,200 --> 00:38:45,720 Three, two, one... Bottoms up. 897 00:38:56,920 --> 00:38:59,720 Um, that beautiful gravy you've got going on 898 00:38:59,720 --> 00:39:01,880 is like you at your best. 899 00:39:01,880 --> 00:39:03,600 Love the scarlet prawns with that. 900 00:39:04,840 --> 00:39:07,040 Um, I can see this in one of your restaurants, for sure. 901 00:39:08,720 --> 00:39:10,680 I think it just needs a little bit of work. 902 00:39:12,200 --> 00:39:14,520 Yeah, I feel like the pandan, uh... 903 00:39:14,520 --> 00:39:16,160 This was your problem in the end. 904 00:39:17,640 --> 00:39:20,080 I feel like it needed to be more, like, light and fresh, 905 00:39:20,080 --> 00:39:23,120 but it is a little bit, like, it kind of pulls everything down. 906 00:39:24,320 --> 00:39:28,880 I could taste this lovely perfume and infusion of the pandan 907 00:39:28,880 --> 00:39:30,000 through the prawn, 908 00:39:30,000 --> 00:39:32,120 and then it kind of went through this more cheesy flavour... 909 00:39:33,280 --> 00:39:36,040 ..and I feel like it overpowers the prawns a little bit. 910 00:39:36,040 --> 00:39:39,560 And I think, though, you needed to apply a little bit more heat... 911 00:39:39,560 --> 00:39:41,440 Mm. ..I think just so 912 00:39:41,440 --> 00:39:42,920 it wasn't quite as grassy. 913 00:39:42,920 --> 00:39:44,600 Yeah, I blitzed it so it was probably a lot. 914 00:39:44,600 --> 00:39:46,920 Yeah, so you're going to get a lot more of that chlorophyll flavour 915 00:39:46,920 --> 00:39:48,200 rather than the perfume. 916 00:39:48,200 --> 00:39:49,640 Yeah, yeah. 917 00:39:49,640 --> 00:39:52,440 But I still think it's a very interesting use of pandan. 918 00:39:57,480 --> 00:39:59,240 Do not let this get you down. 919 00:40:00,880 --> 00:40:05,760 It is so refreshing to have you come up and present dish after dish 920 00:40:05,760 --> 00:40:08,760 that is extremely creative and unique. 921 00:40:08,760 --> 00:40:11,880 Yeah. So we want that, Sarah, every time you walk in that kitchen. 922 00:40:11,880 --> 00:40:14,040 That's great advice. So much courage. 923 00:40:14,040 --> 00:40:15,760 Thanks, Sarah. Thanks. Thanks. 924 00:40:15,760 --> 00:40:17,360 (CLAPPING) 925 00:40:17,360 --> 00:40:21,200 Every day I step into this kitchen, I am pushing myself. 926 00:40:21,200 --> 00:40:22,320 Well done. 927 00:40:23,400 --> 00:40:28,320 And it's frustrating when it just doesn't quite get there. 928 00:40:28,320 --> 00:40:29,400 Oh, God. 929 00:40:29,400 --> 00:40:31,440 DEPINDER: Sarah, you did well. I know. 930 00:40:31,440 --> 00:40:37,000 But I know that there is magic in the dishes that I'm creating. 931 00:40:37,000 --> 00:40:40,680 And once I get to that point where this is my new normal, 932 00:40:40,680 --> 00:40:44,200 then those little misses will no longer be misses. 933 00:40:47,280 --> 00:40:52,560 Right, the next dish we want to taste belongs to Snez. 934 00:40:52,560 --> 00:40:54,560 (CLAPPING) 935 00:40:56,080 --> 00:40:58,240 SNEZ: This is a miso and chocolate ganache, 936 00:40:58,240 --> 00:41:00,520 black sesame creme anglaise, a bit of yuzu gel. 937 00:41:00,520 --> 00:41:03,120 And there's a chocolate and miso cake on the bottom. 938 00:41:05,520 --> 00:41:07,000 'Miso' happy. 939 00:41:07,000 --> 00:41:08,800 (LAUGHTER) 940 00:41:08,800 --> 00:41:12,080 I really liked the flavour of your miso chocolate ganache. 941 00:41:12,080 --> 00:41:14,200 Each individual element is doing its thing. 942 00:41:14,200 --> 00:41:16,760 Like, you've gone quite hard, you know, on the black sesame, 943 00:41:16,760 --> 00:41:19,800 quite hard on the miso, quite hard on the yuzu. 944 00:41:19,800 --> 00:41:21,000 Like, that was a stunner. 945 00:41:21,000 --> 00:41:24,160 You're really stepping the game up and I'm loving where it's going. 946 00:41:24,160 --> 00:41:25,760 Thank you. Ben! 947 00:41:25,760 --> 00:41:28,800 JEAN-CHRISTOPHE: Yeah. Oh, yeah. 948 00:41:28,800 --> 00:41:32,920 BEN: Mushroom ricotta agnolotti with oyster cream and Vegemite veloute. 949 00:41:36,160 --> 00:41:38,880 I had a bit of a reservation about your dish. 950 00:41:38,880 --> 00:41:41,080 Obviously, you know why. 951 00:41:41,080 --> 00:41:42,320 And guess what? 952 00:41:42,320 --> 00:41:43,800 Hup! 953 00:41:45,320 --> 00:41:46,680 Vegemite! 954 00:41:46,680 --> 00:41:49,360 It's great! 955 00:41:49,360 --> 00:41:51,840 This is a stroke of genius. 956 00:41:51,840 --> 00:41:53,000 Ha-ha, yes. 957 00:41:53,000 --> 00:41:56,960 What is amazing is how condensed the reduction, 958 00:41:56,960 --> 00:42:02,480 and that is strong enough to take on in marriage the Vegemite. 959 00:42:02,480 --> 00:42:03,720 Well done. Thank you. 960 00:42:05,760 --> 00:42:09,360 Next dish belongs to Callum. 961 00:42:11,080 --> 00:42:12,920 CALLUM: I'm walking my dish up to the judges 962 00:42:12,920 --> 00:42:15,400 and I'm feeling a little bit nervous about what they are going to say. 963 00:42:15,400 --> 00:42:17,680 It is a weird flavour combination, no doubt about it. 964 00:42:17,680 --> 00:42:20,160 But sometimes the weirdest dishes, if you can pull them off, 965 00:42:20,160 --> 00:42:22,960 can be some of the best dishes, so here goes. 966 00:42:22,960 --> 00:42:25,040 Callum, what have you made? 967 00:42:25,040 --> 00:42:27,760 Poached quince with a potato panna cotta, 968 00:42:27,760 --> 00:42:29,320 a bay oil and passionfruit syrup. 969 00:42:32,240 --> 00:42:33,880 Did you say panna cotta? 970 00:42:35,080 --> 00:42:36,440 Potato panna cotta?! 971 00:42:36,440 --> 00:42:37,840 Indeed I did. 972 00:42:37,840 --> 00:42:39,800 (CHUCKLING) Potato panna cotta? 973 00:42:42,040 --> 00:42:43,520 (CHUCKLING) 974 00:42:43,520 --> 00:42:45,240 There is a terrible echo here. 975 00:42:46,400 --> 00:42:47,800 Wow. 976 00:43:02,520 --> 00:43:05,000 CALLUM: So it's poached quince with a potato panna cotta, 977 00:43:05,000 --> 00:43:06,640 a bay oil and passionfruit syrup. 978 00:43:19,000 --> 00:43:21,880 Callum, quince is a knockout, mate. 979 00:43:21,880 --> 00:43:23,800 Like, absolute knockout. 980 00:43:24,840 --> 00:43:27,200 Firstly, like, the stain on the outside, 981 00:43:27,200 --> 00:43:28,760 it did look like a piece of meat 982 00:43:28,760 --> 00:43:31,200 that had just been caramelised after cooking. 983 00:43:31,200 --> 00:43:33,360 And then the flavour on it is just like... 984 00:43:33,360 --> 00:43:36,000 You've got those three different types of alcohol, 985 00:43:36,000 --> 00:43:38,240 but then the ginger just is doing its thing, 986 00:43:38,240 --> 00:43:39,440 which lightens everything up. 987 00:43:39,440 --> 00:43:40,920 I LOVE the quince. 988 00:43:40,920 --> 00:43:44,280 I could have had a bowl of that and some ice-cream and I'd be a happy man. 989 00:43:44,280 --> 00:43:46,720 The panna cotta - beautiful texture. 990 00:43:46,720 --> 00:43:49,080 I would say, yes, you can taste the potato 991 00:43:49,080 --> 00:43:51,040 right at the end of your palate... 992 00:43:52,680 --> 00:43:53,840 ..like, for a small bit. 993 00:43:53,840 --> 00:43:55,560 Rosemary is the dominant flavour. 994 00:43:55,560 --> 00:43:57,760 And then, for me, you couldn't really once... 995 00:43:57,760 --> 00:43:58,880 ..once you got everything in 996 00:43:58,880 --> 00:44:01,080 because there's a lot of heavy hitters going on. 997 00:44:02,240 --> 00:44:06,080 I believe the passionfruit fruit was a little bit too much on the plate. 998 00:44:07,520 --> 00:44:11,240 It was a little bit intense with all the delicate flavours. 999 00:44:12,440 --> 00:44:14,960 It's all so much and so powerful, 1000 00:44:14,960 --> 00:44:17,240 and the passionfruit really took over a little bit. 1001 00:44:18,920 --> 00:44:20,320 It's not a big fault, 1002 00:44:20,320 --> 00:44:24,000 but just to be perfect because it is delicious. 1003 00:44:24,000 --> 00:44:25,840 Sure. Thanks. Thanks, mate. 1004 00:44:25,840 --> 00:44:27,920 Thanks for the feedback, guys. Appreciate it. 1005 00:44:32,360 --> 00:44:34,600 Let's taste your dish, Laura! 1006 00:44:38,000 --> 00:44:41,480 LAURA: My biggest thing today was the balancing act of this dish. 1007 00:44:41,480 --> 00:44:43,360 When the judges dig into this dish, 1008 00:44:43,360 --> 00:44:47,640 they should be absolutely hit with an anchovy bomb. 1009 00:44:47,640 --> 00:44:49,360 Oh, my goodness! 1010 00:44:49,360 --> 00:44:52,440 That is a picture of perfection. 1011 00:44:52,440 --> 00:44:54,720 But I hope that the lemon cuts through 1012 00:44:54,720 --> 00:44:56,920 all those big, strong flavours, 1013 00:44:56,920 --> 00:45:00,120 and then those pops of green ants with every mouthful 1014 00:45:00,120 --> 00:45:02,040 to make sure you get those little explosions of lime. 1015 00:45:02,040 --> 00:45:04,520 Choosing your ingredient wasn't so straightforward. 1016 00:45:04,520 --> 00:45:06,520 (CHUCKLES) No, it wasn't. 1017 00:45:06,520 --> 00:45:08,360 So you started off with fish sauce, 1018 00:45:08,360 --> 00:45:10,080 and then you swapped to anchovy. Yep. 1019 00:45:10,080 --> 00:45:13,800 And then you made a fish sauce from your anchovy. 1020 00:45:13,800 --> 00:45:15,480 Pretty much. Yeah. 1021 00:45:16,960 --> 00:45:18,480 So what dish did you end up with? 1022 00:45:18,480 --> 00:45:20,440 So we ended up with hand-cut tagliarini 1023 00:45:20,440 --> 00:45:22,920 with an anchovy dashi emulsion, 1024 00:45:22,920 --> 00:45:24,960 yuzu kosho and green ants. 1025 00:45:50,960 --> 00:45:52,040 Laura... 1026 00:45:54,000 --> 00:45:56,000 ..that's your best pasta I've ever eaten. 1027 00:45:56,000 --> 00:45:57,800 JEAN-CHRISTOPHE: Yeah. 1028 00:45:59,720 --> 00:46:00,880 Yes. 1029 00:46:02,920 --> 00:46:06,800 And I have been fortunate enough to stand in this very position 1030 00:46:06,800 --> 00:46:10,040 and consume banger after banger after banger 1031 00:46:10,040 --> 00:46:11,600 with your name written all over it 1032 00:46:11,600 --> 00:46:14,280 in a pasta dish. Wow. 1033 00:46:14,280 --> 00:46:18,000 And it is, that's unbelievable. 1034 00:46:18,000 --> 00:46:20,880 Combining the anchovies and the dashi, 1035 00:46:20,880 --> 00:46:22,600 and then the shio koji - 1036 00:46:22,600 --> 00:46:26,120 firstly, you get a good amount of umami from the anchovies. 1037 00:46:26,120 --> 00:46:27,640 Then in your middle palate, 1038 00:46:27,640 --> 00:46:30,040 it does this weird thing where it tastes 1039 00:46:30,040 --> 00:46:33,760 like Parmesan cheese with the reaction of the dashi, 1040 00:46:33,760 --> 00:46:36,920 the anchovy and the yuzu kosho. 1041 00:46:36,920 --> 00:46:40,760 It is unlike anything I've experienced before in my life. 1042 00:46:40,760 --> 00:46:41,920 Thank you. 1043 00:46:41,920 --> 00:46:43,280 Well done. 1044 00:46:45,200 --> 00:46:47,480 I can feel this little electric currant 1045 00:46:47,480 --> 00:46:50,240 running from you to the dish to Andy... 1046 00:46:50,240 --> 00:46:51,840 ..and it's Jock. 1047 00:46:53,640 --> 00:46:55,200 I can really feel it. 1048 00:46:55,200 --> 00:46:57,520 Um... (SNIFFLES) 1049 00:47:04,240 --> 00:47:06,000 I'm completely right, aren't I? 1050 00:47:08,200 --> 00:47:10,520 I can actually feel it. Um... 1051 00:47:10,520 --> 00:47:11,880 (EXHALES SHARPLY) 1052 00:47:20,320 --> 00:47:23,600 This dish is so clever because... 1053 00:47:23,600 --> 00:47:24,920 (CLEARS THROAT) 1054 00:47:25,880 --> 00:47:31,160 ..it's such a demonstration of you working smarter, not harder, 1055 00:47:31,160 --> 00:47:33,920 'cause you've actually used these kinds of ingredients 1056 00:47:33,920 --> 00:47:35,800 quite a few times in this competition. 1057 00:47:35,800 --> 00:47:39,480 And every time you deliver something very different. 1058 00:47:39,480 --> 00:47:42,200 You would never think to layer fish on fish. 1059 00:47:42,200 --> 00:47:44,200 Yep. Bottarga and anchovy, yeah. 1060 00:47:44,200 --> 00:47:46,200 Yeah, it just seems like too much. 1061 00:47:46,200 --> 00:47:48,240 And just the fact that you've done it, it just builds 1062 00:47:48,240 --> 00:47:52,200 all these really complex layers of the same flavour. 1063 00:47:53,400 --> 00:47:56,160 And then the ants were so similar 1064 00:47:56,160 --> 00:47:58,880 to the pops of finger lime that you love to use. 1065 00:47:58,880 --> 00:48:03,360 But, again, showing us how you can find that flavour 1066 00:48:03,360 --> 00:48:05,880 in this other new exciting ingredient. 1067 00:48:07,160 --> 00:48:09,680 Such a clever dish. You should be really proud of yourself. 1068 00:48:09,680 --> 00:48:11,720 Thank you. Thank you so much. Thank you. 1069 00:48:14,440 --> 00:48:16,040 You alright? Yeah. 1070 00:48:19,640 --> 00:48:21,840 CALLUM: Well done, Lozzie. Thank you. 1071 00:48:27,400 --> 00:48:31,360 To win immunity when every single competitor here is this elite, 1072 00:48:31,360 --> 00:48:33,880 your dishes have got to be pretty close to perfect. 1073 00:48:35,720 --> 00:48:37,840 And after seeing you cook today, 1074 00:48:37,840 --> 00:48:40,440 I've got a few choice letters for you lot - 1075 00:48:40,440 --> 00:48:42,280 OMG! 1076 00:48:42,280 --> 00:48:43,840 (LAUGHTER) 1077 00:48:43,840 --> 00:48:47,200 That was some ace cooking from every single one of you. 1078 00:48:48,480 --> 00:48:52,840 But there can only be one winner. 1079 00:48:57,600 --> 00:48:59,240 Laura! Yes! 1080 00:48:59,240 --> 00:49:01,200 Yes! 1081 00:49:03,480 --> 00:49:04,720 Thank you. 1082 00:49:06,840 --> 00:49:09,840 Well, Laura, on Sunday, you'll be up on the gantry with Jamie. 1083 00:49:09,840 --> 00:49:11,400 Fabulous. 1084 00:49:11,400 --> 00:49:13,080 Unfortunately, for the rest of you guys, 1085 00:49:13,080 --> 00:49:14,520 you are at risk of going home. 1086 00:49:15,800 --> 00:49:17,120 You've all got the skills. 1087 00:49:18,320 --> 00:49:21,480 It's how you use them on the day that will mean the difference 1088 00:49:21,480 --> 00:49:23,600 between you going all the way or going home. 1089 00:49:23,600 --> 00:49:26,520 Get ready. We'll see you on Sunday. Goodnight. 1090 00:49:26,520 --> 00:49:29,200 See you, everyone! Great day. Epic day. 1091 00:49:29,200 --> 00:49:31,000 Well done! Thank you. 1092 00:49:32,400 --> 00:49:35,880 ANNOUNCER: Sunday night on MasterChef Australia... 1093 00:49:35,880 --> 00:49:37,320 DEPINDER: Oh, gosh. 1094 00:49:37,320 --> 00:49:39,440 It is time! 1095 00:49:39,440 --> 00:49:41,480 This challenge is strategy on steroids. 1096 00:49:41,480 --> 00:49:44,440 If you cook one of the three least impressive dishes, 1097 00:49:44,440 --> 00:49:46,720 you'll find yourself cooking in round two, 1098 00:49:46,720 --> 00:49:49,240 with whatever time you have left. 1099 00:49:49,240 --> 00:49:50,920 (ALL GASP) 1100 00:49:50,920 --> 00:49:53,120 They need to keep time 1101 00:49:53,120 --> 00:49:54,440 on their side. 1102 00:49:54,440 --> 00:49:56,400 I need to move super fast. I've got a lot to do. 1103 00:49:56,400 --> 00:49:57,640 I do not want to cook in round two. 1104 00:49:57,640 --> 00:49:59,520 This is hectic. I'm trying to do things so quickly 1105 00:49:59,520 --> 00:50:01,200 without making mistakes. 1106 00:50:01,200 --> 00:50:03,200 I can't afford to take my eyes off the prize here otherwise. 1107 00:50:03,200 --> 00:50:04,560 Otherwise... Oh, my God. 1108 00:50:04,560 --> 00:50:05,680 ..it could be time... 1109 00:50:05,680 --> 00:50:06,920 LAURA: Snez, just breathe. 1110 00:50:06,920 --> 00:50:08,120 ..to go home. 1111 00:50:08,120 --> 00:50:09,240 You don't have a lot of time. 1112 00:50:09,240 --> 00:50:10,360 No, I do not. 1113 00:50:15,240 --> 00:50:17,240 Captions by Red Bee Media 1114 00:50:18,305 --> 00:51:18,452