1 00:00:04,000 --> 00:00:06,400 Shannon Bennett! (OTHERS CHEER) 2 00:00:06,400 --> 00:00:08,000 ..Shannon's fridge 3 00:00:08,000 --> 00:00:09,560 supplied the ingredients 4 00:00:09,560 --> 00:00:13,400 for the first Immunity Challenge of the season. 5 00:00:13,400 --> 00:00:15,120 Argh! Oh, my goodness. 6 00:00:15,120 --> 00:00:17,680 There was plenty of drama. 7 00:00:17,680 --> 00:00:19,440 Argh, come on! 8 00:00:19,440 --> 00:00:21,480 You're on fire. Put it in the sink. 9 00:00:21,480 --> 00:00:23,120 Oh, ooh! 10 00:00:23,120 --> 00:00:26,600 But the food was phenomenal. 11 00:00:26,600 --> 00:00:28,480 ANDY: The pasta works. It's great. 12 00:00:28,480 --> 00:00:30,280 Really, really good. JOCK: I love it. 13 00:00:30,280 --> 00:00:31,720 It's great work. 14 00:00:31,720 --> 00:00:35,880 And Malissa's now immune from the first elimination. 15 00:00:35,880 --> 00:00:40,160 In round 2, you're gonna need to beat a professional chef. 16 00:00:40,160 --> 00:00:42,640 MELISSA: He is an absolute beast. 17 00:00:42,640 --> 00:00:46,120 Then she tried to win a pin. 18 00:00:46,120 --> 00:00:49,840 Poor little battle of David versus Goliath going on here. 19 00:00:49,840 --> 00:00:51,080 9 out of 10. 20 00:00:51,080 --> 00:00:55,880 But Hugh Allen and his three hats were too hard to beat. 21 00:00:57,000 --> 00:01:02,400 Tonight, it's the first elimination for 2023. 22 00:01:03,400 --> 00:01:07,000 AMY: I need to do everything that I can to not be the first one out. 23 00:01:07,000 --> 00:01:12,160 Who will be the first to say goodbye to the MasterChef kitchen? 24 00:01:24,840 --> 00:01:27,240 ROBBIE: How you feeling, Ralph? RALPH: Nervous. 25 00:01:27,240 --> 00:01:29,160 Nervous? I'm not gonna lie. Very nervous. 26 00:01:29,160 --> 00:01:31,000 How you feeling, Brent? Yeah, good. 27 00:01:31,000 --> 00:01:34,680 You have a steely confidence that's nerve-racking. 28 00:01:34,680 --> 00:01:37,640 RALPH: So today's a bittersweet moment - the first elimination. 29 00:01:37,640 --> 00:01:39,400 We've all been here just a week 30 00:01:39,400 --> 00:01:41,240 and I don't think anyone's ready to go home. 31 00:01:41,240 --> 00:01:42,640 It's alright. OK. 32 00:01:42,640 --> 00:01:44,800 Just cook the best we can. That's true. 33 00:01:44,800 --> 00:01:47,120 Someone's leaving? No! 34 00:01:47,120 --> 00:01:49,680 Not ready to leave the family yet. (LAUGHS) 35 00:01:52,960 --> 00:01:54,440 Morning! 36 00:01:54,440 --> 00:01:56,400 (CHEERING AND APPLAUSE) 37 00:01:56,400 --> 00:02:00,320 Ooh! What is this? 38 00:02:01,760 --> 00:02:03,560 We've got photos of them as children. 39 00:02:10,720 --> 00:02:12,280 Good morning, everyone. 40 00:02:12,280 --> 00:02:13,760 CONTESTANTS: Morning. Welcome back. 41 00:02:13,760 --> 00:02:17,240 Before we go any further, looking around us, 42 00:02:17,240 --> 00:02:19,360 pretty obvious there's a few people missing, right? 43 00:02:19,360 --> 00:02:20,440 CONTESTANTS: Yeah. 44 00:02:20,440 --> 00:02:25,120 Unfortunately, COVID has hit us and it hit us hard. 45 00:02:25,120 --> 00:02:27,440 Eight contestants can't be here 46 00:02:27,440 --> 00:02:29,440 because they're currently recovering. 47 00:02:29,440 --> 00:02:32,720 With that said, the show must go on. 48 00:02:32,720 --> 00:02:34,200 Yeah. 49 00:02:34,200 --> 00:02:39,040 So today, you nine will still be cooking in an elimination. 50 00:02:40,040 --> 00:02:41,560 And just to keep it fair, 51 00:02:41,560 --> 00:02:43,200 the people who aren't here today 52 00:02:43,200 --> 00:02:46,440 will be the only ones to cook in the next elimination 53 00:02:46,440 --> 00:02:48,560 when they're back with us fit and healthy. 54 00:02:50,280 --> 00:02:52,880 BRENT: Old COVID's come in and spoiled it for us. 55 00:02:52,880 --> 00:02:55,680 Normally you'd be, like, a 1-in-17 chance of going home. 56 00:02:55,680 --> 00:02:58,600 Now there's only nine fighting it out. 57 00:02:58,600 --> 00:02:59,680 Thanks heaps, COVID. 58 00:02:59,680 --> 00:03:01,680 Phil, how you feeling, mate? 59 00:03:01,680 --> 00:03:04,680 Well, we're the unofficial top 10, so I'm pretty happy about that. 60 00:03:04,680 --> 00:03:07,200 (ALL LAUGH) 61 00:03:07,200 --> 00:03:09,200 We'll take the positives while we can get it. 62 00:03:09,200 --> 00:03:10,880 That's positive. I love it. 63 00:03:10,880 --> 00:03:13,680 If I go out today, I'm top 10, that's all I'm saying, alright? 64 00:03:15,000 --> 00:03:16,400 How about these guys, eh? 65 00:03:20,520 --> 00:03:21,760 Cute. 66 00:03:21,760 --> 00:03:24,240 Just in case you hadn't guessed it, 67 00:03:24,240 --> 00:03:28,560 those three photos are obviously of us as kids. 68 00:03:28,560 --> 00:03:30,520 How about that haircut? (LAUGHTER) 69 00:03:30,520 --> 00:03:32,520 Mate, you gotta bring that back. Bring it back. 70 00:03:32,520 --> 00:03:35,880 You know, my mum was a hairdresser and my dad was a barber. 71 00:03:35,880 --> 00:03:37,320 (CONTESTANTS LAUGH) 72 00:03:37,320 --> 00:03:38,640 What was going on there? 73 00:03:39,760 --> 00:03:42,640 We didn't trot these embarrassing photos out for nothing. 74 00:03:42,640 --> 00:03:44,720 This obviously has something to do 75 00:03:44,720 --> 00:03:47,920 with the first round of the elimination. 76 00:03:47,920 --> 00:03:49,640 (EXHALES) 77 00:03:49,640 --> 00:03:54,840 Under these cloches are our favourite childhood ingredients. 78 00:03:54,840 --> 00:03:56,560 (CONTESTANTS MURMUR) OK. 79 00:03:56,560 --> 00:03:57,840 Ooh! 80 00:03:57,840 --> 00:04:02,000 In round 1, you'll have to use one of them in your dish. 81 00:04:02,000 --> 00:04:04,560 Well, let's find out what they are. 82 00:04:04,560 --> 00:04:07,200 ANDY: No prizes for guessing what mine is. 83 00:04:07,200 --> 00:04:09,160 A healthy dose of... 84 00:04:10,560 --> 00:04:12,240 ..Vegemite! 85 00:04:12,240 --> 00:04:14,080 (CONTESTANTS LAUGH) 86 00:04:17,080 --> 00:04:18,320 Next up... 87 00:04:19,680 --> 00:04:21,440 ..cumquat. 88 00:04:21,440 --> 00:04:23,080 Oh. Yum. 89 00:04:23,080 --> 00:04:25,960 My ingredient is an Italian staple... 90 00:04:25,960 --> 00:04:28,840 And I'm, like, praying that it's pasta. 91 00:04:28,840 --> 00:04:30,680 That's my strength. 92 00:04:30,680 --> 00:04:33,560 And it was my all-time favourite as a wee lad. 93 00:04:34,840 --> 00:04:36,520 Panettone. 94 00:04:36,520 --> 00:04:39,040 (CONTESTANTS GRUMBLE) Wow. 95 00:04:39,040 --> 00:04:40,600 Oof! 96 00:04:40,600 --> 00:04:43,080 I am Italian, of course, 97 00:04:43,080 --> 00:04:45,480 but never liked panettone. 98 00:04:45,480 --> 00:04:47,600 I don't like that candied orange in it. 99 00:04:47,600 --> 00:04:48,960 I always, like, took it off. 100 00:04:48,960 --> 00:04:51,120 MELISSA: Andrea's face. 101 00:04:51,120 --> 00:04:53,760 "No, grazie." (LAUGHS) I'm not a fan. 102 00:04:55,080 --> 00:04:56,600 Does everyone know what panettone is? 103 00:04:56,600 --> 00:04:58,400 Hands up if you don't know what panettone is. 104 00:04:58,400 --> 00:05:03,080 OK, panettone is like a French brioche but, like, 100 X better. 105 00:05:03,080 --> 00:05:07,040 It's more fragrant, more buttery, more delicious. 106 00:05:07,040 --> 00:05:10,520 There is candied fruit inside and sultanas. 107 00:05:10,520 --> 00:05:16,600 The texture is more soft and...and delicious than a brioche. 108 00:05:16,600 --> 00:05:18,840 OK, so cumquats. 109 00:05:18,840 --> 00:05:20,440 At their front door, 110 00:05:20,440 --> 00:05:25,080 my parents always had two little cumquat plants for luck. 111 00:05:25,080 --> 00:05:27,440 They were ornamental. We didn't really eat them. 112 00:05:27,440 --> 00:05:30,440 And my brother and I and the kids in our street 113 00:05:30,440 --> 00:05:34,000 would pick them off the tree and peg them at each other 114 00:05:34,000 --> 00:05:35,760 when they were super, super ripe 115 00:05:35,760 --> 00:05:37,440 just because they would just explode 116 00:05:37,440 --> 00:05:40,280 to, like, the fruitiest water bombs you've ever experienced. 117 00:05:40,280 --> 00:05:45,000 So, good fortune in my culture but also good fun as a kid. 118 00:05:45,000 --> 00:05:48,440 I'm going to start this by saying I love you, Mum and Dad. 119 00:05:49,440 --> 00:05:52,040 I love my mum and dad, but they were terrible cooks. 120 00:05:52,040 --> 00:05:55,880 Terrible cooks, and not until I was about probably 15 121 00:05:55,880 --> 00:05:59,840 did I start to cook myself because I was just so bored. 122 00:05:59,840 --> 00:06:02,280 I was like, "There must be something else out there!" 123 00:06:02,280 --> 00:06:05,720 Because I used to go to school every single day 124 00:06:05,720 --> 00:06:08,000 with six Vegemite sandwiches. 125 00:06:08,000 --> 00:06:11,360 Two for recess, four for lunch. That was me. 126 00:06:11,360 --> 00:06:12,840 And I just thought that was it. 127 00:06:12,840 --> 00:06:15,040 That was all that was out there in the culinary world. 128 00:06:15,040 --> 00:06:16,240 I do still love Vegemite 129 00:06:16,240 --> 00:06:18,800 and it's probably what got me into cooking. 130 00:06:19,920 --> 00:06:22,320 Vegemite, not my thing. 131 00:06:22,320 --> 00:06:24,840 Cumquat, I don't know if I've ever even tried it. 132 00:06:24,840 --> 00:06:27,400 And a panettone cake, which I've had a couple of times, 133 00:06:27,400 --> 00:06:28,840 nothing really springs to mind 134 00:06:28,840 --> 00:06:30,760 on what I'm gonna cook or do with them, 135 00:06:30,760 --> 00:06:33,240 so, yeah, definitely gonna have to think quick. 136 00:06:33,240 --> 00:06:36,760 Now that you have your three options, here are some rules. 137 00:06:36,760 --> 00:06:41,560 You'll have 60 minutes to take us back in time 138 00:06:41,560 --> 00:06:45,120 and cook a dish using one of these three ingredients. 139 00:06:47,280 --> 00:06:49,480 The three least impressive dishes 140 00:06:49,480 --> 00:06:51,520 will send their makers into round 2 141 00:06:51,520 --> 00:06:54,280 from where one of you will be going home. 142 00:06:57,440 --> 00:06:59,880 We know none of you are ready to go. 143 00:07:00,880 --> 00:07:02,360 So just take a deep breath, 144 00:07:02,360 --> 00:07:04,040 don't lose your head 145 00:07:04,040 --> 00:07:06,640 and do what you do best. 146 00:07:07,640 --> 00:07:09,800 Good luck. Your time starts. 147 00:07:09,800 --> 00:07:11,320 (FAST-PACED MUSIC) 148 00:07:13,080 --> 00:07:14,680 Right in! 149 00:07:14,680 --> 00:07:16,520 A whole bunch of cumquats. 150 00:07:19,080 --> 00:07:20,080 Ohh! 151 00:07:20,080 --> 00:07:21,800 ADI: Clean up on aisle five. 152 00:07:21,800 --> 00:07:24,160 Guys, I've dropped all of the cumquats. 153 00:07:24,160 --> 00:07:26,200 ADI: It's so embarrassing. 154 00:07:26,200 --> 00:07:28,960 Everyone's already stressed and I've made it worse. 155 00:07:28,960 --> 00:07:31,080 Thank you, Andrea. 156 00:07:31,080 --> 00:07:34,840 You know, the thing about panettone is as soon as you crack into it, 157 00:07:34,840 --> 00:07:36,920 there is this butteriness. 158 00:07:36,920 --> 00:07:38,680 Oh...look at that. Look at it. 159 00:07:38,680 --> 00:07:40,600 But look at it. It's aerated. 160 00:07:40,600 --> 00:07:43,840 It's vanilla, it's fruit. Smell it. 161 00:07:43,840 --> 00:07:46,640 You get...you smell the candied fruit, you smell the vanilla, 162 00:07:46,640 --> 00:07:48,120 you smell the butter. 163 00:07:48,120 --> 00:07:49,880 It's, like, just delicious. 164 00:07:49,880 --> 00:07:52,080 What would you do with it? 165 00:07:52,080 --> 00:07:53,520 Ice-cream sandwich. 166 00:07:53,520 --> 00:07:54,960 Ooh! Oh! Yeah, right. 167 00:07:54,960 --> 00:07:57,000 Focus all your energy on making an ice cream. 168 00:07:57,000 --> 00:08:00,360 Slice that bad boy that thick and then construct your sandwich. 169 00:08:00,360 --> 00:08:01,600 Bosh! 170 00:08:01,600 --> 00:08:03,520 Cumquats. 171 00:08:03,520 --> 00:08:04,680 Easy, right? 172 00:08:04,680 --> 00:08:06,520 Bit like sweet-sour citrus. 173 00:08:06,520 --> 00:08:09,200 Has a lot of really interesting floral notes going on there 174 00:08:09,200 --> 00:08:11,640 and I think it could lend itself to sweet or savoury. 175 00:08:11,640 --> 00:08:14,880 You could split them and char them, you know, over the hibachi 176 00:08:14,880 --> 00:08:17,880 and add them, you know, into a grilled seafood dish, for example. 177 00:08:18,880 --> 00:08:21,680 Don't try and overthink this one. Yeah. 178 00:08:21,680 --> 00:08:24,520 They got to remember, you just don't wanna be the bottom three dishes. 179 00:08:24,520 --> 00:08:26,240 No. You know? 180 00:08:26,240 --> 00:08:29,280 So this is a time to pull something that you're really comfortable with 181 00:08:29,280 --> 00:08:30,760 and absolutely nail it. 182 00:08:32,360 --> 00:08:34,560 ANDREA: At this stage, I decided what I want to do. 183 00:08:34,560 --> 00:08:36,480 I want to do a risotto. 184 00:08:36,480 --> 00:08:42,280 So I'm using Vegemite to make risotto with asparagus. 185 00:08:42,280 --> 00:08:44,360 Basically Vegemite is the salt 186 00:08:44,360 --> 00:08:46,040 and I'm doing, like, a stock 187 00:08:46,040 --> 00:08:48,080 and using Vegemite for that too. 188 00:08:48,080 --> 00:08:50,480 You know, I tried it a couple of times in my life 189 00:08:50,480 --> 00:08:52,360 and it's a big no for me 190 00:08:52,360 --> 00:08:55,280 but, you know, give it a go, 191 00:08:55,280 --> 00:08:56,680 try new things. 192 00:08:58,400 --> 00:09:01,280 I'm probably going to lose my passport - the Italian one. 193 00:09:01,280 --> 00:09:04,520 Do a nice, like, a volcano-shape thing. 194 00:09:05,640 --> 00:09:07,760 I was born in Italy in a town called Turin. 195 00:09:07,760 --> 00:09:10,800 Pasta is definitely my strength. 196 00:09:10,800 --> 00:09:14,640 I find cooking very satisfying. 197 00:09:14,640 --> 00:09:16,320 It's like chemistry. 198 00:09:16,320 --> 00:09:19,760 Mix up some elements - like flour, eggs, water - 199 00:09:19,760 --> 00:09:21,800 and you end up with a beautiful dough 200 00:09:21,800 --> 00:09:23,840 and you transform it into a pizza or a pasta. 201 00:09:23,840 --> 00:09:24,960 Just amazing. 202 00:09:24,960 --> 00:09:26,400 That's it. 203 00:09:26,400 --> 00:09:29,800 I've got a skill which is cooking. 204 00:09:29,800 --> 00:09:33,320 Everything I kind of cook has a great result and tastes very good. 205 00:09:35,080 --> 00:09:38,800 I think something I have to bring to MasterChef is my personality. 206 00:09:38,800 --> 00:09:41,320 Being very outgoing, very social. 207 00:09:41,320 --> 00:09:43,080 So I'm very easygoing. 208 00:09:43,080 --> 00:09:45,520 So sometimes people may think that I don't care 209 00:09:45,520 --> 00:09:47,600 but that's not the case. 210 00:09:47,600 --> 00:09:49,600 Andrea! Here we go. Yeah. 211 00:09:49,600 --> 00:09:50,960 Hey! Very good. 212 00:09:50,960 --> 00:09:53,440 Is that risotto with Vegemite? 213 00:09:53,440 --> 00:09:56,400 Get out of town! It's not a risotto with Vegemite. 214 00:09:56,400 --> 00:09:58,320 It's a risotto... With Vegemite. 215 00:09:58,320 --> 00:10:00,160 ..with a Vegemite stock. (JUDGES LAUGH) 216 00:10:00,160 --> 00:10:02,200 As long as the Vegemite's in there 217 00:10:02,200 --> 00:10:03,960 and you're using it to its strengths, 218 00:10:03,960 --> 00:10:05,440 which are seasoning and umami, 219 00:10:05,440 --> 00:10:08,280 a delicious risotto sounds like a great idea. 220 00:10:08,280 --> 00:10:10,840 You may love Vegemite after all. I hope so. I hope so. 221 00:10:10,840 --> 00:10:12,320 (LAUGHS) Thanks. 222 00:10:12,320 --> 00:10:14,680 One hour for risotto is a long time, 223 00:10:14,680 --> 00:10:17,400 but I need to make it really good 224 00:10:17,400 --> 00:10:19,360 because I don't want to go home today. 225 00:10:21,200 --> 00:10:23,120 RUE: I have made up my mind 226 00:10:23,120 --> 00:10:25,640 that I will not try anything new in the kitchen 227 00:10:25,640 --> 00:10:27,360 unless I've tasted it back home. 228 00:10:27,360 --> 00:10:32,160 Today, I think I'm playing it really safe and smart 229 00:10:32,160 --> 00:10:36,560 because I am making a cumquat Swiss roll. 230 00:10:36,560 --> 00:10:38,760 The reason why I chose that 231 00:10:38,760 --> 00:10:43,160 was because I can really incorporate the cumquat 232 00:10:43,160 --> 00:10:46,160 into the Swiss base. 233 00:10:48,200 --> 00:10:49,680 Fingers crossed. Fingers... 234 00:10:49,680 --> 00:10:51,600 I don't want to be in round 2. 235 00:10:51,600 --> 00:10:54,440 I would not be able to do it. (CHUCKLES) 236 00:10:55,960 --> 00:10:58,320 BRENT: I've gone with Mel. Cumquats it is today. 237 00:10:58,320 --> 00:11:01,840 I just think I can do a lot more with my type of cooking. 238 00:11:02,840 --> 00:11:06,200 So today, I'm doing Middle Eastern chicken Maryland, 239 00:11:06,200 --> 00:11:08,760 hummus and then a nice pomegranate salad. 240 00:11:08,760 --> 00:11:11,480 You know, use the cumquats for a sauce or a glaze. 241 00:11:11,480 --> 00:11:13,560 It's hitting the brief. It's in my cooking ability. 242 00:11:13,560 --> 00:11:15,440 It's, you know...it's a safe one. 243 00:11:15,440 --> 00:11:18,120 I really hope it's enough to keep me out of round 2 244 00:11:18,120 --> 00:11:20,480 'cause, um, yeah, round 2's worse than round 1. 245 00:11:20,480 --> 00:11:24,400 Like, this season, I'm just thinking doing smart moves. 246 00:11:24,400 --> 00:11:26,880 Brent from the show before probably wouldn't have done that, 247 00:11:26,880 --> 00:11:31,000 but it's just what's up here is what's gonna be on the plate. 248 00:11:31,000 --> 00:11:36,880 So you just gotta keep calm, stick to your guns and you'll be safe. 249 00:11:38,920 --> 00:11:40,640 15 minutes down. 250 00:11:40,640 --> 00:11:42,600 45 minutes ago. Let's go. 251 00:11:42,600 --> 00:11:44,520 Come on, guys! 252 00:11:46,520 --> 00:11:48,360 AMY: Go, go, go! 253 00:11:48,360 --> 00:11:53,120 Today I'm making a hibachi Vegemite-glazed cauliflower. 254 00:11:53,120 --> 00:11:55,120 How I normally cook cauliflower at home 255 00:11:55,120 --> 00:11:58,720 would be cut it into steaks and then pan-fry it. 256 00:11:58,720 --> 00:12:00,120 I'm feeling OK. 257 00:12:00,120 --> 00:12:01,800 It's my first time using the hibachi, 258 00:12:01,800 --> 00:12:04,280 so I'm like, "Oh, I hope I'm doing it right." 259 00:12:04,280 --> 00:12:06,280 (LAUGHS) 260 00:12:06,280 --> 00:12:09,840 I'm doing roast pumpkin coated in a Vegemite crumb, 261 00:12:09,840 --> 00:12:13,520 and I'm doing a sesame and Vegemite puree to go with it. 262 00:12:13,520 --> 00:12:15,640 It goes quick, so I've gotta, um... 263 00:12:15,640 --> 00:12:17,680 ..gotta get this pumpkin into the oven asap. 264 00:12:17,680 --> 00:12:19,560 So sorry. Sorry, Ralph. 265 00:12:19,560 --> 00:12:21,040 I'm gonna make a sponge cake 266 00:12:21,040 --> 00:12:22,920 with a cumquat caramel and a cream filling. 267 00:12:23,920 --> 00:12:25,320 Come on, Robbie! 268 00:12:27,360 --> 00:12:29,080 ROBBIE: Today I picked the Vegemite. 269 00:12:29,080 --> 00:12:33,040 So I thought I'd cook a beef stew with tomato and Vegemite base. 270 00:12:33,040 --> 00:12:35,960 If I was at home, I'd be cooking around a camp fire, 271 00:12:35,960 --> 00:12:38,240 like, yeah, buffalo or wallaby. 272 00:12:38,240 --> 00:12:40,560 I'd cook that maybe hour and a half to two hours, 273 00:12:40,560 --> 00:12:41,960 till nice and tender. 274 00:12:41,960 --> 00:12:45,640 But it's a bit hard when you only got 60 minutes. 275 00:12:45,640 --> 00:12:47,760 Uncle Robbie. Hello, Robbie. 276 00:12:47,760 --> 00:12:49,640 Hey! How's it going? 277 00:12:49,640 --> 00:12:50,840 Classic styles. 278 00:12:50,840 --> 00:12:53,200 Beef stew, nice piece of steak and some veg. 279 00:12:53,200 --> 00:12:55,240 What we do at home a lot - have stews. 280 00:12:55,240 --> 00:12:56,960 How do you want the beef once cooked? 281 00:12:56,960 --> 00:12:58,960 Hoping it'll be real nice and tender. Yep. 282 00:12:58,960 --> 00:13:00,480 It's got a...it's got a good... Definitely. 283 00:13:00,480 --> 00:13:02,280 ..good waft to it, which is a good start. 284 00:13:02,280 --> 00:13:04,280 Brother. Thank you very much. 285 00:13:05,920 --> 00:13:08,280 In the bushes that we sit on in a camp fire, 286 00:13:08,280 --> 00:13:11,280 got the camp oven on, everyone's talking, telling stories. 287 00:13:11,280 --> 00:13:13,040 And then, you know, before you know it, 288 00:13:13,040 --> 00:13:15,040 the time goes past and your food's... 289 00:13:15,040 --> 00:13:17,240 ..it's delivered perfect for you. 290 00:13:17,240 --> 00:13:20,400 Here, you're cooking in a stove you don't know much about. 291 00:13:20,400 --> 00:13:23,960 This sort of cooking is... is very different for me. 292 00:13:23,960 --> 00:13:25,640 (WHISTLES) 293 00:13:28,000 --> 00:13:31,320 I've chosen Andy's trusty Vegemite today. 294 00:13:31,320 --> 00:13:35,200 The reason I picked the Vegemite is, like, I love salty things. 295 00:13:35,200 --> 00:13:38,920 I know I can use that to kind of season a dish in a certain way 296 00:13:38,920 --> 00:13:40,760 and hope I can balance it in a way 297 00:13:40,760 --> 00:13:42,720 so it doesn't completely overpower it. 298 00:13:43,840 --> 00:13:45,520 This was so intense. 299 00:13:45,520 --> 00:13:48,120 How could you give this to kids? What the hell? 300 00:13:48,120 --> 00:13:51,360 Obviously didn't grow up with Vegemite. 301 00:13:51,360 --> 00:13:54,800 Oh, it just lingers too. Really does. 302 00:13:54,800 --> 00:13:56,760 My name is Phil Conway. 303 00:13:56,760 --> 00:13:58,760 I am originally from Ireland. 304 00:13:58,760 --> 00:14:01,160 I'm just finishing off my mashed potatoes. 305 00:14:01,160 --> 00:14:04,120 What would an Irish cook be without a good potato recipe? 306 00:14:04,120 --> 00:14:05,840 I think my biggest strength in the kitchen 307 00:14:05,840 --> 00:14:07,600 is when it comes to cooking proteins. 308 00:14:07,600 --> 00:14:09,520 Like, I love cooking meat. 309 00:14:09,520 --> 00:14:11,640 That's probably the thing I've worked on the most. 310 00:14:11,640 --> 00:14:13,720 It's just iconic Irish food. 311 00:14:13,720 --> 00:14:15,640 That's... That's what you grow up on. 312 00:14:17,600 --> 00:14:21,200 I've been working in the fitness industry for almost 10 years now, 313 00:14:21,200 --> 00:14:24,560 but I also have a huge passion for food and wine. 314 00:14:24,560 --> 00:14:26,920 I'm quite determined to achieve the goal 315 00:14:26,920 --> 00:14:28,920 of opening my own wine bar one day, 316 00:14:28,920 --> 00:14:32,160 but it's a scary thing being 33 years of age 317 00:14:32,160 --> 00:14:34,000 and starting a new career and following a passion 318 00:14:34,000 --> 00:14:36,600 and starting basically from scratch again, 319 00:14:36,600 --> 00:14:38,480 but at the same time, it's exciting. 320 00:14:38,480 --> 00:14:39,960 I'm passionate about it. 321 00:14:39,960 --> 00:14:42,360 If you're not excited about what you do when you get up, 322 00:14:42,360 --> 00:14:43,920 there's not much point in doing it. 323 00:14:45,200 --> 00:14:47,000 So the dish I'm doing today 324 00:14:47,000 --> 00:14:50,480 is a pork fillet with parsnip, two ways, and a Vegemite sauce. 325 00:14:50,480 --> 00:14:54,320 Vegemite's starting to come through the dish now and incorporate itself, 326 00:14:54,320 --> 00:14:56,520 but it's one of those things I've gotta be careful with 327 00:14:56,520 --> 00:14:58,640 'cause it could very easily overpower everything 328 00:14:58,640 --> 00:15:00,960 and be just left with a mouthful of Vegemite. 329 00:15:00,960 --> 00:15:05,280 To be honest, it's been a pretty tough week of cooking. 330 00:15:05,280 --> 00:15:07,480 Ooh. It's intense. 331 00:15:07,480 --> 00:15:09,680 Confidence is pretty low... Phil. 332 00:15:09,680 --> 00:15:12,600 ..and I feel like I'm, yeah, definitely on the chopping block. 333 00:15:12,600 --> 00:15:16,720 This looks like meat and veg. 334 00:15:16,720 --> 00:15:18,040 What are you making? 335 00:15:20,280 --> 00:15:24,640 I'm doing some pork loin with a veal and Vegemite sauce 336 00:15:24,640 --> 00:15:27,440 and then a parsnip and vanilla puree. 337 00:15:28,440 --> 00:15:31,520 You love the meat, puree and gravy, man. 338 00:15:31,520 --> 00:15:34,840 Gotta give me a couple of weeks to get a couple of cooks under my belt. 339 00:15:34,840 --> 00:15:36,760 You're gonna have to let go of that blanket. 340 00:15:36,760 --> 00:15:40,120 Cooking meat and veg throughout this comp so far 341 00:15:40,120 --> 00:15:41,520 hasn't really worked for me. 342 00:15:43,680 --> 00:15:45,840 You are gonna have to move away 343 00:15:45,840 --> 00:15:50,160 from safety meat and potatoes and vegetables and start cooking, 344 00:15:50,160 --> 00:15:53,320 because you're not gonna be around for long if you don't. 345 00:15:53,320 --> 00:15:55,720 Choosing it to do it on elimination day 346 00:15:55,720 --> 00:15:57,160 might not be the smartest decision. 347 00:15:57,160 --> 00:15:59,680 But I just really want to prove today 348 00:15:59,680 --> 00:16:02,120 that I can actually cook meat and veg, 349 00:16:02,120 --> 00:16:05,800 but I am quite worried that today could be my last day in the kitchen. 350 00:16:16,720 --> 00:16:18,640 A lot of really good ideas. 351 00:16:18,640 --> 00:16:21,160 Here's hoping that results in lots of really good dishes. 352 00:16:21,160 --> 00:16:22,880 30 minutes to go! 353 00:16:22,880 --> 00:16:25,000 Come on, let's go! Come on, guys! 354 00:16:27,880 --> 00:16:30,920 Cooking meat and veg is definitely something Jock questioned. 355 00:16:30,920 --> 00:16:32,720 Veg and sauce again? 356 00:16:32,720 --> 00:16:36,120 So the plan is to add another texture to it. 357 00:16:36,120 --> 00:16:38,960 I'm making a buckwheat caramel chip to go with it. 358 00:16:38,960 --> 00:16:41,240 Just hoping it'll help balance the flavours a bit. 359 00:16:41,240 --> 00:16:42,880 Just spread it really thin 360 00:16:42,880 --> 00:16:45,920 so it gives a bit of a buckwheat, kind of a nutty, sweet chip. 361 00:16:45,920 --> 00:16:47,360 I haven't done it before, 362 00:16:47,360 --> 00:16:50,080 so that definitely has made me feel a bit concerned. 363 00:16:50,080 --> 00:16:52,800 Have I picked the wrong day to be trying to be adventurous 364 00:16:52,800 --> 00:16:53,840 and pushing the boundaries? 365 00:16:56,760 --> 00:16:58,640 MALISSA: Adi, are you making dumplings? 366 00:16:58,640 --> 00:17:00,320 ADI: I'm making dumplings. Beautiful. 367 00:17:00,320 --> 00:17:02,360 The cumquats are really tart and sweet, 368 00:17:02,360 --> 00:17:05,200 so I thought that could go nice in an Asian-style, like, dressing. 369 00:17:05,200 --> 00:17:06,200 Yum! 370 00:17:06,200 --> 00:17:09,400 My strategy today is "Keep it simple, stupid." 371 00:17:09,400 --> 00:17:12,960 Like, do not go do anything that you've not tried before. 372 00:17:12,960 --> 00:17:14,600 Do something that you know how to do 373 00:17:14,600 --> 00:17:16,640 and that you're gonna be able to execute. 374 00:17:16,640 --> 00:17:18,560 Wasted a lot of ginger just then. 375 00:17:18,560 --> 00:17:20,680 So I'm actually making pork dumplings 376 00:17:20,680 --> 00:17:22,520 with a cumquat and soy sauce. 377 00:17:22,520 --> 00:17:23,880 MELISSA: So, like a pan-fried... 378 00:17:23,880 --> 00:17:25,360 Pan-fried, like, potsticker. Tender on one side. 379 00:17:25,360 --> 00:17:26,560 Correct. Crunchy see on the other. 380 00:17:26,560 --> 00:17:28,000 Exactly, exactly. Potsticker. Yep. 381 00:17:28,000 --> 00:17:29,760 The dish is sound. Yep. OK. 382 00:17:29,760 --> 00:17:31,440 You've done dumplings before. Yes. 383 00:17:31,440 --> 00:17:33,040 Well, you've gotta do is balance the sauce. 384 00:17:33,040 --> 00:17:34,320 Yeah. OK. It's not that hard. 385 00:17:34,320 --> 00:17:35,640 OK. 386 00:17:35,640 --> 00:17:37,760 OK. Good luck. I'll try and do it for you. 387 00:17:37,760 --> 00:17:38,880 Thanks, guys. 388 00:17:38,880 --> 00:17:41,040 Risks can sometimes pay off 389 00:17:41,040 --> 00:17:44,480 or they can sometimes lead you absolutely to the bottom 390 00:17:44,480 --> 00:17:46,200 and it's just a disaster. 391 00:17:46,200 --> 00:17:49,440 That can really be good on days where you're not gonna be going home. 392 00:17:49,440 --> 00:17:51,440 I am not gonna risk that today. 393 00:17:53,800 --> 00:17:57,600 I have been working as a doctor for almost 10 years now. 394 00:17:57,600 --> 00:17:59,480 OK, I'll just be checking your blood pressure. 395 00:17:59,480 --> 00:18:04,200 But I started getting into cooking about three years ago. 396 00:18:04,200 --> 00:18:07,080 Work was getting stressful, I needed an outlet 397 00:18:07,080 --> 00:18:10,440 and I started discovering how interesting it can be. 398 00:18:10,440 --> 00:18:12,400 Paella is one of my dishes. 399 00:18:12,400 --> 00:18:14,640 And I can make churros. 400 00:18:14,640 --> 00:18:16,320 I love being a doctor, 401 00:18:16,320 --> 00:18:19,240 but sometimes I feel like I've got this creative itch 402 00:18:19,240 --> 00:18:21,480 which doesn't always get scratched. 403 00:18:21,480 --> 00:18:27,200 I feel like I spent all my 20s doing very long and hard hours in medicine 404 00:18:27,200 --> 00:18:31,840 and now in my 30s, I want to see what I can do in food. 405 00:18:31,840 --> 00:18:35,560 Here we go, guys, I've made a paella. 406 00:18:35,560 --> 00:18:40,320 I've seen myself how MasterChef has changed lives for people 407 00:18:40,320 --> 00:18:44,400 and I think it can totally change my life. 408 00:18:44,400 --> 00:18:46,280 Really good? Thanks, guys. 409 00:18:46,280 --> 00:18:47,280 Mmm. 410 00:18:47,280 --> 00:18:51,600 It's a big step to have put in all of those years into medicine 411 00:18:51,600 --> 00:18:53,680 and now to be doing MasterChef 412 00:18:53,680 --> 00:18:56,320 and to be looking at a life in food. 413 00:18:56,320 --> 00:18:58,320 MasterChef is gonna show me 414 00:18:58,320 --> 00:19:00,920 whether or not I've made the right decision. 415 00:19:02,320 --> 00:19:04,400 MALISSA: Adi, that looks so good. 416 00:19:04,400 --> 00:19:07,320 (DRAMATIC MUSIC) 417 00:19:08,720 --> 00:19:10,160 RUE: The sponge is in the oven. 418 00:19:10,160 --> 00:19:14,360 I'm thinking, "OK, you have to start tackling the cumquats 419 00:19:14,360 --> 00:19:18,080 "and get the juice out of that because I need to make my curd." 420 00:19:18,080 --> 00:19:21,440 I tried to zest those cumquats. 421 00:19:21,440 --> 00:19:22,920 Oh, my goodness! 422 00:19:22,920 --> 00:19:26,040 I am working so hard. 423 00:19:26,040 --> 00:19:28,080 I think juicing those little cumquats, 424 00:19:28,080 --> 00:19:32,240 it's going to take me at least 15 minutes 425 00:19:32,240 --> 00:19:33,640 to just get half a cup. 426 00:19:33,640 --> 00:19:34,640 Oh, my gosh! 427 00:19:34,640 --> 00:19:37,200 Oh, look, a girl after my own heart. 428 00:19:37,200 --> 00:19:38,760 Cumquats. Amazing. 429 00:19:38,760 --> 00:19:40,360 Yeah. So what are you doing with them? 430 00:19:40,360 --> 00:19:43,160 I am making a cumquat Swiss roll 431 00:19:43,160 --> 00:19:45,640 with Chantilly cream 432 00:19:45,640 --> 00:19:48,560 and a cumquat curd, hopefully. 433 00:19:48,560 --> 00:19:50,680 I love this! I love this! Yep. Hopefully. 434 00:19:50,680 --> 00:19:53,680 Because it kind of pulls on that nostalgia as well, 435 00:19:53,680 --> 00:19:55,480 which, like, these are our childhood ingredients. 436 00:19:55,480 --> 00:19:56,760 Fantastic, OK, well, here's hoping 437 00:19:56,760 --> 00:19:58,920 that everything comes together in the right textures here. 438 00:19:58,920 --> 00:20:00,240 You've gotta motor, Rue. Yep. 439 00:20:00,240 --> 00:20:02,120 Look to younger me for good luck. I know! 440 00:20:02,120 --> 00:20:03,880 I'll just be sending you good vibes. 441 00:20:03,880 --> 00:20:05,040 (LAUGHS) 442 00:20:06,880 --> 00:20:08,720 MALISSA: Good job, Grace, you're doing good. 443 00:20:08,720 --> 00:20:11,160 I've got my pumpkin in the oven. 444 00:20:11,160 --> 00:20:12,680 I'm feeling on track. 445 00:20:12,680 --> 00:20:15,080 I'm just trying to be as organised as possible in this cook 446 00:20:15,080 --> 00:20:16,640 and have lots of fun. 447 00:20:16,640 --> 00:20:19,680 (RALPH HUMS) 448 00:20:19,680 --> 00:20:20,840 Quietly confident. 449 00:20:20,840 --> 00:20:22,800 Just trying to get everything set up nicely 450 00:20:22,800 --> 00:20:24,560 so that I'm not panicking at the end. 451 00:20:25,800 --> 00:20:28,080 Let's go! (CHUCKLES) 452 00:20:28,080 --> 00:20:30,600 I'm just cooking my cauliflower. 453 00:20:30,600 --> 00:20:32,440 Hopefully it cooks in time. 454 00:20:33,640 --> 00:20:35,120 BRENT: Today I'm gonna do 455 00:20:35,120 --> 00:20:37,640 sort of Middle Eastern spice chicken Maryland. 456 00:20:37,640 --> 00:20:40,560 For the cumquat sauce/glaze, 457 00:20:40,560 --> 00:20:44,160 I just let these little cumquats just cook along. 458 00:20:44,160 --> 00:20:48,240 Little bit of sugar in there, salt and then white vinegar. 459 00:20:48,240 --> 00:20:50,080 I blitz it up. 460 00:20:50,080 --> 00:20:54,040 Strain it as I'm tasting it, I love it. It's delicious. 461 00:20:54,040 --> 00:20:55,440 MALISSA: Looks good! Yum. 462 00:20:55,440 --> 00:20:58,960 Chicken's in a bowl. It's got the dry rub on it. 463 00:20:58,960 --> 00:21:00,960 It's in the brine. It's doing its thing. 464 00:21:00,960 --> 00:21:04,680 Caramelised spicy marinated chicken. Yep. Yep, yep. 465 00:21:04,680 --> 00:21:06,280 Sounds good. What are you worried about? 466 00:21:06,280 --> 00:21:07,360 Um, not too much. 467 00:21:07,360 --> 00:21:08,960 I tell you what I'm worried about. What? 468 00:21:08,960 --> 00:21:10,600 The chicken. 469 00:21:11,640 --> 00:21:13,960 You've got 20 minutes to go and it's not cooking. 470 00:21:13,960 --> 00:21:16,600 And you're cooking leg on the bone. Yep. 471 00:21:18,120 --> 00:21:20,640 You wanna get it cooked and you wanna get it rested, alright? 472 00:21:20,640 --> 00:21:21,640 Thanks, Chef. 473 00:21:21,640 --> 00:21:25,000 20 minutes to cook a Maryland's, like, pretty much nearly impossible. 474 00:21:26,400 --> 00:21:30,440 Right now I'm, like, spiralling. I'm trying to think. 475 00:21:30,440 --> 00:21:33,200 But I just... You know, new Brent. 476 00:21:33,200 --> 00:21:35,720 Just whoo. OK, just calm down. 477 00:21:35,720 --> 00:21:38,040 Cut the Maryland in half, 478 00:21:38,040 --> 00:21:40,720 get a pan, get it on, put it on the pan, 479 00:21:40,720 --> 00:21:42,440 sear it as hard as I can, 480 00:21:42,440 --> 00:21:44,880 get that crust that I wanted, the caramelisation 481 00:21:44,880 --> 00:21:47,080 and then get it in the oven really, really quick. 482 00:21:47,080 --> 00:21:49,800 Brent from season 13 probably wouldn't have done that. 483 00:21:49,800 --> 00:21:52,000 He would have chucked them both in, probably cranked her up 484 00:21:52,000 --> 00:21:54,000 and just, you know, sat back and hoped. 485 00:21:54,000 --> 00:21:57,360 But, like, this season, I'm not hoping. 486 00:21:57,360 --> 00:21:59,240 Brent's thinking good. 487 00:22:00,800 --> 00:22:02,040 We started with good ideas 488 00:22:02,040 --> 00:22:05,760 but now the panic of the first elimination is starting to set in. 489 00:22:05,760 --> 00:22:09,560 15 minutes to go. Come on, guys! 490 00:22:09,560 --> 00:22:11,280 Uff. No pressure. Argh! 491 00:22:11,280 --> 00:22:13,000 (MUTTERS INDISTINCTLY) 492 00:22:17,640 --> 00:22:20,440 How's it going there, Grace, darl? Going good. How are you doing? 493 00:22:20,440 --> 00:22:21,640 Good, darl. 494 00:22:21,640 --> 00:22:23,720 I think mostly people get bit of a shock 495 00:22:23,720 --> 00:22:25,320 at the way I cruise around the kitchen. 496 00:22:25,320 --> 00:22:26,880 Andrea, Andrea, Andrea, Andrea. 497 00:22:26,880 --> 00:22:28,520 Hey, brother. Good. What's happening? 498 00:22:28,520 --> 00:22:29,720 How you doing? Good. 499 00:22:29,720 --> 00:22:31,280 The risotto with Vegemite stock. 500 00:22:31,280 --> 00:22:34,040 Vegemite sock? (CHUCKLES) 501 00:22:34,040 --> 00:22:36,480 I think I'm pretty calm because I never run 502 00:22:36,480 --> 00:22:38,640 and I watch all the other contestants and they're running. 503 00:22:38,640 --> 00:22:40,960 And I think, "What if they fell over? Be embarrassing." 504 00:22:43,080 --> 00:22:46,040 I forget about the clock most of the time when I'm cooking. 505 00:22:46,040 --> 00:22:48,040 And then I look up, "Oh, gosh." JOCK: Robbie. 506 00:22:48,040 --> 00:22:52,240 Red wine and tomato paste with, um, Vegemite. 507 00:22:55,280 --> 00:22:56,880 It needs to cook more. 508 00:22:56,880 --> 00:22:59,920 But it needs another good 15 minutes at least to cook 509 00:22:59,920 --> 00:23:01,040 'cause it's pretty chewy. 510 00:23:01,040 --> 00:23:02,320 Yeah. Mm. 511 00:23:03,320 --> 00:23:07,760 If I turn it up, hopefully the heat, it'll stew and tenderise a bit more. 512 00:23:09,720 --> 00:23:11,680 I was thinking, "Gosh, hope I'm not going home." 513 00:23:14,120 --> 00:23:16,200 So I've got 14 minutes left 514 00:23:16,200 --> 00:23:19,760 and I cut into the pork, but it's still just that little bit under. 515 00:23:19,760 --> 00:23:21,360 So I quickly throw it on a tray, 516 00:23:21,360 --> 00:23:22,920 stick it back in the oven. 517 00:23:22,920 --> 00:23:24,920 Based on the last couple of proteins I've put up, 518 00:23:24,920 --> 00:23:26,520 I really need to get this one right. 519 00:23:26,520 --> 00:23:30,760 As Jock put it so eloquently, "Meat, sauce and veg again?" 520 00:23:30,760 --> 00:23:33,880 But I've tasted the sauce with the Vegemite in it. 521 00:23:33,880 --> 00:23:34,920 Mm. 522 00:23:34,920 --> 00:23:36,800 I also added a bit of cacao in there 523 00:23:36,800 --> 00:23:39,280 which added a bit of bitterness to help balance the sauce, 524 00:23:39,280 --> 00:23:41,840 which I think has really made it work. 525 00:23:41,840 --> 00:23:43,080 I'm happy with the buckwheat chip. 526 00:23:43,080 --> 00:23:45,080 It obviously adds another aspect to the dish. 527 00:23:45,080 --> 00:23:47,680 A nice nutty crunchiness to break up those textures. 528 00:23:47,680 --> 00:23:49,800 So a little bit of Irish luck 529 00:23:49,800 --> 00:23:52,480 with a sprinkle of Aussie charm in there, who knows? 530 00:23:56,040 --> 00:23:58,240 ANDREA: I'm using Vegemite 531 00:23:58,240 --> 00:24:02,600 to make a nice - hopefully - risotto with asparagus. 532 00:24:02,600 --> 00:24:05,200 Vegemite is basically like stock. 533 00:24:05,200 --> 00:24:07,480 That's what it tastes like and what it smells like 534 00:24:07,480 --> 00:24:10,120 and that's why I don't understand why people need to have stock 535 00:24:10,120 --> 00:24:11,760 on their toast in the morning. 536 00:24:11,760 --> 00:24:14,280 So, anyway, during the cooking, 537 00:24:14,280 --> 00:24:17,600 I've been adding and adding and adding Vegemite 538 00:24:17,600 --> 00:24:21,240 because it's actually not as salty as I thought. 539 00:24:21,240 --> 00:24:23,320 Ooh, risotto. Hello. 540 00:24:23,320 --> 00:24:26,560 Asparagus risotto with Vegemite stock. 541 00:24:27,800 --> 00:24:32,040 And now I've got a mix of crumble Vegemite and parmesan. 542 00:24:32,040 --> 00:24:34,800 I love you dearly and I want you to succeed, 543 00:24:34,800 --> 00:24:39,040 but I know that there's some saltiness in here, 544 00:24:39,040 --> 00:24:41,400 but that is grossly under-seasoned. 545 00:24:42,400 --> 00:24:43,600 Mmm. 546 00:24:43,600 --> 00:24:45,080 OK. 547 00:24:45,080 --> 00:24:48,400 You need to figure out the balance. Good luck. 548 00:24:50,560 --> 00:24:54,800 So, I've got 10 minutes to basically reassess this dish. 549 00:24:57,480 --> 00:25:01,320 Go to the pantry and go with my guts. 550 00:25:03,560 --> 00:25:05,760 Acid - lemon zest. 551 00:25:05,760 --> 00:25:10,360 So I just go to the fridge and I see caviar. 552 00:25:11,960 --> 00:25:14,320 My hands are shaking. I've got, like... The time's running out. 553 00:25:14,320 --> 00:25:15,800 MALISSA: Andrea, use a spoon. 554 00:25:15,800 --> 00:25:19,040 Put the spoon in between the lid and...and pop it. 555 00:25:21,240 --> 00:25:23,520 I need to fix this dish at any cost. 556 00:25:23,520 --> 00:25:24,600 Literally. 557 00:25:24,600 --> 00:25:26,360 (CLOCK TICKS OMINOUSLY) 558 00:25:35,960 --> 00:25:38,040 and you've got five minutes to finish your dish. 559 00:25:38,040 --> 00:25:40,320 ANDY: Come on, guys! Come on! Let's go! 560 00:25:40,320 --> 00:25:42,280 (APPLAUSE) 561 00:25:42,280 --> 00:25:44,080 (DRAMATIC MUSIC) 562 00:25:47,560 --> 00:25:49,040 Sorry. Oh, my gosh. Sorry. 563 00:25:49,040 --> 00:25:50,680 I bumped your booty. 564 00:25:50,680 --> 00:25:53,600 RUE: I am making a cumquat Swiss roll. 565 00:25:53,600 --> 00:25:55,040 Oh, thank goodness. 566 00:25:55,040 --> 00:25:57,040 My cake base is looking so good. 567 00:25:57,040 --> 00:25:59,480 I take my Chantilly cream. 568 00:25:59,480 --> 00:26:00,920 MALISSA: Go, Rue! 569 00:26:00,920 --> 00:26:03,480 I start putting my curd on there, 570 00:26:03,480 --> 00:26:08,640 I spread it, but I'm very nervous to roll this sponge. 571 00:26:08,640 --> 00:26:10,000 OK. 572 00:26:10,000 --> 00:26:11,480 (EXHALES) 573 00:26:11,480 --> 00:26:13,280 This is my whole dish and if it breaks, 574 00:26:13,280 --> 00:26:16,280 I end up with no dish and I will find myself in round 2. 575 00:26:18,040 --> 00:26:20,280 I cut up my sponge, 576 00:26:20,280 --> 00:26:22,680 I place one piece on the plate 577 00:26:22,680 --> 00:26:25,400 and I just take a big sigh of relief. 578 00:26:27,080 --> 00:26:29,040 (EXHALES SLOWLY AND CHUCKLES) 579 00:26:29,040 --> 00:26:31,160 (TIMER BEEPS) 580 00:26:33,920 --> 00:26:35,400 I'm down on the chicken's level. 581 00:26:35,400 --> 00:26:37,960 I'm probing it for internal temp 582 00:26:37,960 --> 00:26:40,240 and I'm just...I don't even want to look at it. 583 00:26:40,240 --> 00:26:42,000 I can see it's rising and I just... 584 00:26:42,000 --> 00:26:45,160 Do not stop. Just keep going. Keep ticking up. 585 00:26:46,800 --> 00:26:49,120 Right now, there's not a lot I can do. 586 00:26:49,120 --> 00:26:52,160 I've just gotta sort of get it on the plate and just hope. 587 00:26:52,160 --> 00:26:54,000 Two minutes to go! 588 00:26:54,000 --> 00:26:56,520 ANDY: Come on! Come on, guys! You've got this! 589 00:26:56,520 --> 00:26:58,040 You can do it! 590 00:27:02,280 --> 00:27:04,920 I taste one of my dumplings. I'm happy with it. 591 00:27:04,920 --> 00:27:06,960 So I get the other five on a plate, 592 00:27:06,960 --> 00:27:08,760 sprinkle a little bit of spring onion on them 593 00:27:08,760 --> 00:27:10,240 and then my sauce on the side. 594 00:27:10,240 --> 00:27:13,160 I'd eat it. That's all I can ask for! 595 00:27:13,160 --> 00:27:16,640 A few minutes to go, and the meat wasn't that tender. 596 00:27:16,640 --> 00:27:19,440 I think, "Gosh, please just make this meat a bit tender," 597 00:27:19,440 --> 00:27:21,320 because I could be going to round 2. 598 00:27:24,680 --> 00:27:26,600 I need to balance this risotto somehow 599 00:27:26,600 --> 00:27:30,280 because I definitely don't want to be the first one to go home. 600 00:27:31,440 --> 00:27:35,480 So I put the caviar, I put the glaze, the lemon zest. 601 00:27:37,120 --> 00:27:40,400 It's pretty good, actually. I mean, I'm happy. 602 00:27:40,400 --> 00:27:42,920 If they don't get a punch in the face with this dish, 603 00:27:42,920 --> 00:27:44,400 there's a problem. 604 00:27:44,400 --> 00:27:47,800 You guys have got one minute! Come on! 605 00:27:47,800 --> 00:27:49,640 The hummus goes down. 606 00:27:49,640 --> 00:27:52,920 I put the chicken on and then the nice vibrant salad. 607 00:27:52,920 --> 00:27:55,200 I'm very happy with the cumquat glaze. 608 00:27:55,200 --> 00:27:57,720 I think it's gonna marry up perfectly with that chicken - 609 00:27:57,720 --> 00:27:59,800 if it's cooked. 610 00:28:01,160 --> 00:28:03,000 MALISSA: Come on, guys! 611 00:28:03,000 --> 00:28:05,280 Oh, my gosh. 612 00:28:05,280 --> 00:28:07,400 PHIL: It's getting down to that last second 613 00:28:07,400 --> 00:28:09,480 and I just know that this pork just needs 614 00:28:09,480 --> 00:28:12,280 those extra few seconds just to hit that perfect temp. 615 00:28:12,280 --> 00:28:14,160 And I've got everything there ready to go, 616 00:28:14,160 --> 00:28:15,560 but nothing on the plate. 617 00:28:15,560 --> 00:28:17,520 ANDY: 10, 9... 618 00:28:17,520 --> 00:28:20,520 And then I hear the countdown. ..8, 7... 619 00:28:20,520 --> 00:28:22,000 I'm like, what? 620 00:28:22,000 --> 00:28:24,880 ..6, 5, 4, 621 00:28:24,880 --> 00:28:27,760 3, 2, 1. 622 00:28:27,760 --> 00:28:29,000 MALISSA: Whoo! 623 00:28:29,000 --> 00:28:30,560 Yeah! 624 00:28:30,560 --> 00:28:32,560 Whoo-hoo! 625 00:28:34,280 --> 00:28:35,560 Whoo! 626 00:28:35,560 --> 00:28:37,680 Oh, my God. 627 00:28:37,680 --> 00:28:39,360 Nice work. 628 00:28:39,360 --> 00:28:41,360 I just don't wanna be in round 2 today. 629 00:28:41,360 --> 00:28:43,880 I just wanna go straight up the gantry, kick back, you know? 630 00:28:43,880 --> 00:28:46,760 So hopefully this dish is enough to get me up. 631 00:28:50,720 --> 00:28:53,800 JOCK: Alright, you had three ingredients to cook with today. 632 00:28:53,800 --> 00:28:56,840 I am devastated that none of you picked panettone. 633 00:28:56,840 --> 00:28:59,760 I mean, I'll get over it, but like... I don't think he will. 634 00:28:59,760 --> 00:29:03,400 I think I might hold it against you just a little bit. 635 00:29:03,400 --> 00:29:06,880 What we do have, though, is a lot of cumquat and Vegemite dishes. 636 00:29:06,880 --> 00:29:09,880 We're looking for the three least impressive dishes today 637 00:29:09,880 --> 00:29:11,320 to go into round 2. 638 00:29:11,320 --> 00:29:14,120 And the first dish we'd like to taste belongs to... 639 00:29:18,120 --> 00:29:19,160 ..Phil. 640 00:29:19,160 --> 00:29:21,160 (CONTESTANTS APPLAUD) 641 00:29:22,560 --> 00:29:24,040 I've taken the big chance of 642 00:29:24,040 --> 00:29:25,840 changing my career to be on MasterChef. 643 00:29:27,160 --> 00:29:29,480 So to be the first one out would not be good. 644 00:29:32,280 --> 00:29:36,080 I cooked a pork fillet with a parsnip and vanilla puree, 645 00:29:36,080 --> 00:29:38,200 roasted parsnips, a buckwheat chip 646 00:29:38,200 --> 00:29:40,520 and a Vegemite veal sauce. 647 00:29:42,880 --> 00:29:44,720 (INHALES AND EXHALES DEEPLY) 648 00:29:53,080 --> 00:29:56,440 Mate, I thought this was gonna be a disaster and it is the opposite. 649 00:29:56,440 --> 00:29:59,720 (SIGHS) Mate, it's a beautiful dish. 650 00:29:59,720 --> 00:30:02,280 It's well balanced, it's well structured. 651 00:30:02,280 --> 00:30:03,760 It was plated beautifully. 652 00:30:03,760 --> 00:30:07,560 It is a huge departure away from what you've brought us before. 653 00:30:07,560 --> 00:30:11,320 So your progress at this stage just jumped 50%. 654 00:30:11,320 --> 00:30:13,120 Well done, mate. Thanks, mate. Appreciate it. 655 00:30:13,120 --> 00:30:16,920 This is the best dish of food you've put up in the kitchen so far. 656 00:30:16,920 --> 00:30:18,880 The pork is beautifully cooked. 657 00:30:18,880 --> 00:30:20,600 Really succulent and tender. 658 00:30:20,600 --> 00:30:24,240 Really well conceived, really nicely executed. Well done. 659 00:30:24,240 --> 00:30:28,440 You try the puree on its own and it's very vanilla forward. 660 00:30:28,440 --> 00:30:30,240 Then you go to the sauce and it's got 661 00:30:30,240 --> 00:30:31,840 a good whack of the Vegemite in there. 662 00:30:31,840 --> 00:30:34,240 Then you eat the crisp and it's sweet and nutty. 663 00:30:34,240 --> 00:30:37,280 You put it all together and it is seamless. 664 00:30:37,280 --> 00:30:39,800 That is hard to do, mate. 665 00:30:39,800 --> 00:30:41,320 Well done, man. Thank you, guys. 666 00:30:42,640 --> 00:30:45,520 This is far and away the best moment I've had in this kitchen. 667 00:30:45,520 --> 00:30:48,280 Days like today are the reason that I've taken this MasterChef journey 668 00:30:48,280 --> 00:30:49,760 and I'm so glad I'm here now. 669 00:30:49,760 --> 00:30:51,960 Let's go, Adi! 670 00:30:58,000 --> 00:31:01,160 ADI: Pork dumplings with a soy cumquat sauce. 671 00:31:12,320 --> 00:31:13,320 I love it. 672 00:31:13,320 --> 00:31:16,880 The thing I liked the most is the dumpling work. 673 00:31:16,880 --> 00:31:19,000 Thank you. Your sauce, though, was fantastic. 674 00:31:19,000 --> 00:31:20,520 It just...it's cumquat. 675 00:31:20,520 --> 00:31:23,520 It's the first thing I can taste and the last thing I can taste. 676 00:31:23,520 --> 00:31:25,920 MELISSA: And it's beautifully balanced, nicely seasoned. 677 00:31:25,920 --> 00:31:27,440 I think it eats really well together. 678 00:31:27,440 --> 00:31:30,880 Solid, Adi. Very, very solid. 679 00:31:30,880 --> 00:31:33,360 You should be pretty stoked. Great stuff for first elim. 680 00:31:33,360 --> 00:31:35,040 Thank you, guys. Thanks so much. 681 00:31:36,240 --> 00:31:38,680 I'm so relieved hearing their feedback. 682 00:31:38,680 --> 00:31:40,560 It's really affirming to get that in this kitchen. 683 00:31:40,560 --> 00:31:42,240 Great work. Thank you. 684 00:31:43,880 --> 00:31:45,280 Next up, Robbie. 685 00:31:50,760 --> 00:31:53,240 Alright, fella. What did you pick and what did you make us? 686 00:31:53,240 --> 00:31:57,640 Beef with red wine and with the tomato paste flavouring 687 00:31:57,640 --> 00:32:00,760 with the Vegemite, which I've never done before. 688 00:32:00,760 --> 00:32:02,440 So, is it like a stew? 689 00:32:02,440 --> 00:32:03,680 Like a stew, yeah. Beef stew? 690 00:32:03,680 --> 00:32:06,320 Yeah, something like you'd do at home every day around the camp fire. 691 00:32:06,320 --> 00:32:07,560 Alright. 692 00:32:15,480 --> 00:32:18,040 If you were cooking that at home, around the camp fire, 693 00:32:18,040 --> 00:32:20,640 how long would it take in the... ticking away at the edge of... 694 00:32:20,640 --> 00:32:22,760 Probably two and a half hours would be perfect, yeah. 695 00:32:23,760 --> 00:32:26,360 And you tried to do it in an hour. Yeah. 696 00:32:26,360 --> 00:32:27,720 (ALL CHUCKLE) 697 00:32:27,720 --> 00:32:30,160 Robbie, flavour-wise, 698 00:32:30,160 --> 00:32:32,520 there is, like, bags of it. 699 00:32:32,520 --> 00:32:35,240 It's just, like, one mistake. 700 00:32:36,240 --> 00:32:38,440 And it's the amount of time that you tried to cook 701 00:32:38,440 --> 00:32:40,440 that piece of meat for. 702 00:32:40,440 --> 00:32:42,480 We've still got a chewy piece of meat. 703 00:32:42,480 --> 00:32:44,600 And it needed much longer time 704 00:32:44,600 --> 00:32:46,360 so that it could just fall apart. 705 00:32:46,360 --> 00:32:49,880 Robbie, I can't fault the flavour of the gravy. 706 00:32:49,880 --> 00:32:55,520 Your stew base has a rich, robust, beautiful flavour to it 707 00:32:55,520 --> 00:32:58,080 and had the beef been perfectly cooked, 708 00:32:58,080 --> 00:33:01,400 it just would have been the most beautiful carrier for this dish. 709 00:33:01,400 --> 00:33:03,120 Unlucky. 710 00:33:03,120 --> 00:33:04,760 Nice one, Robbie. 711 00:33:05,760 --> 00:33:09,560 Hearing that really made my... my nerve go up to another level. 712 00:33:09,560 --> 00:33:11,440 Oh, come here. Yeah. 713 00:33:11,440 --> 00:33:14,680 I thought, "Well, maybe I might be going to the next cook." 714 00:33:14,680 --> 00:33:16,240 (SIGHS) 715 00:33:16,240 --> 00:33:17,560 Next up, it's Brent. 716 00:33:19,720 --> 00:33:22,440 I'm walking my dish up and I'm like, "Oh, this is that feeling." 717 00:33:22,440 --> 00:33:24,560 You know, packing it again. 718 00:33:27,000 --> 00:33:28,600 Like, I don't wanna be in round 2. 719 00:33:30,280 --> 00:33:32,320 Brent, what's the dish, please? 720 00:33:32,320 --> 00:33:37,440 Middle Eastern spiced chicken on hummus with a pomegranate herb salad 721 00:33:37,440 --> 00:33:39,480 with a cumquat glaze. 722 00:33:39,480 --> 00:33:42,200 Happy with the cumquats as an option today? 723 00:33:42,200 --> 00:33:44,840 Yeah, they're pretty versatile. 724 00:33:44,840 --> 00:33:47,880 And I just knew that I was gonna do...use the cumquat 725 00:33:47,880 --> 00:33:49,400 and probably go savoury with it 726 00:33:49,400 --> 00:33:51,720 and just heavily spiced something. 727 00:33:51,720 --> 00:33:53,440 Well, it smells fantastic. 728 00:33:55,240 --> 00:33:57,320 BRENT: They're cutting through that chicken and I'm just... 729 00:33:58,800 --> 00:34:01,360 I am deadset zoned in on that chicken. 730 00:34:04,400 --> 00:34:05,880 What have I done? 731 00:34:05,880 --> 00:34:08,320 Like, if I serve raw chicken, 732 00:34:08,320 --> 00:34:10,120 goneskis - might as well walk out that door. 733 00:34:19,000 --> 00:34:28,640 (TENSE MUSIC) 734 00:34:28,640 --> 00:34:30,000 JOCK: Perfectly cooked. 735 00:34:47,800 --> 00:34:51,800 Um, I think you showed your nous in round 1. 736 00:34:52,840 --> 00:34:55,000 Cooking something that you're very comfortable with, 737 00:34:55,000 --> 00:34:57,680 that you're familiar with, tweaking it a little bit 738 00:34:57,680 --> 00:34:59,880 so you can hit the brief and use cumquats 739 00:34:59,880 --> 00:35:02,200 was...very good, mate. 740 00:35:02,200 --> 00:35:05,960 Nice work on the chicken. Had a beautiful crispy skin. 741 00:35:05,960 --> 00:35:08,000 And the meat below it was really succulent 742 00:35:08,000 --> 00:35:11,000 and beautifully seasoned on the outside with that spice mix. 743 00:35:11,000 --> 00:35:13,320 Great flavours. Thank you. 744 00:35:13,320 --> 00:35:15,240 Brent, very good rendition. 745 00:35:15,240 --> 00:35:17,240 Chicken cooked beautifully. 746 00:35:17,240 --> 00:35:20,040 Nicely charred, beautifully marinated. 747 00:35:20,040 --> 00:35:22,040 I thought it was really tasty. Well done. 748 00:35:22,040 --> 00:35:23,480 Thanks, Brent. Well done, mate. 749 00:35:23,480 --> 00:35:24,640 Thanks, guys. 750 00:35:24,640 --> 00:35:25,680 So good! 751 00:35:25,680 --> 00:35:28,040 You know, first All-In Elimination 752 00:35:28,040 --> 00:35:30,080 and just the pressure is released. 753 00:35:30,080 --> 00:35:31,680 I can get this thing off, 754 00:35:31,680 --> 00:35:33,160 I can get up on the gantry 755 00:35:33,160 --> 00:35:34,720 and just, you know, enjoy it. 756 00:35:34,720 --> 00:35:37,000 That's great. Oh, God, I was nervous. 757 00:35:37,000 --> 00:35:39,240 That chicken. That chicken. Yeah. 758 00:35:40,240 --> 00:35:41,840 Next up, it's Grace. 759 00:35:43,160 --> 00:35:46,080 So I've made a Vegemite-crusted pumpkin 760 00:35:46,080 --> 00:35:47,920 with a sesame and Vegemite sauce. 761 00:35:47,920 --> 00:35:49,800 ANDY: I liked it. 762 00:35:49,800 --> 00:35:51,280 I actually thought it was really nice, 763 00:35:51,280 --> 00:35:54,120 so I'll be interested to see if it flows down the line. 764 00:35:54,120 --> 00:35:56,160 Yeah. MELISSA: It flowed down the line. 765 00:35:56,160 --> 00:35:58,800 I also really liked it. Pumpkin - amazing. 766 00:35:58,800 --> 00:36:01,040 Thank you so much. Thanks, Grace. 767 00:36:01,040 --> 00:36:02,440 Ralph! 768 00:36:03,920 --> 00:36:05,720 I made a cake with a cream filling 769 00:36:05,720 --> 00:36:07,520 and a cumquat caramel sauce. 770 00:36:07,520 --> 00:36:09,720 The caramel is sublime. 771 00:36:09,720 --> 00:36:11,760 Like, 90% there. 772 00:36:12,760 --> 00:36:14,240 Thank you very much. Well done, Ralph. 773 00:36:16,160 --> 00:36:17,560 Next up, Amy. 774 00:36:19,400 --> 00:36:23,400 I made hibachi cauliflower with Vegemite, zesty yoghurt 775 00:36:23,400 --> 00:36:26,360 and a cauliflower stem parsley salad. 776 00:36:28,400 --> 00:36:29,880 Sounds a little crunchy. 777 00:36:36,400 --> 00:36:37,560 The cauliflower's under. 778 00:36:38,560 --> 00:36:42,080 Amy, the hibachi's a sexy piece of equipment to use, 779 00:36:42,080 --> 00:36:43,960 and I think that it's really attractive 780 00:36:43,960 --> 00:36:45,440 for so many different reasons, 781 00:36:45,440 --> 00:36:48,240 but today wasn't the day to pull that out. 782 00:36:48,240 --> 00:36:50,720 So bit of a shame for you today. Thanks, Amy. 783 00:36:53,080 --> 00:36:55,200 JOCK: Next up, Rue. 784 00:36:58,840 --> 00:37:02,600 RUE: I have made a cumquat Swiss roll. 785 00:37:11,600 --> 00:37:13,320 ANDY: Rue. 786 00:37:13,320 --> 00:37:15,200 I think you did a really good job. 787 00:37:15,200 --> 00:37:18,920 And I love how you took another notch on nostalgia for us. 788 00:37:18,920 --> 00:37:22,120 Like, that little ratbag there, he would have eaten 789 00:37:22,120 --> 00:37:23,600 many a Swiss roll back then. 790 00:37:23,600 --> 00:37:24,840 Yeah. 791 00:37:24,840 --> 00:37:28,320 MELISSA: Really nicely executed. The rolling - beautiful, no cracks. 792 00:37:28,320 --> 00:37:29,800 Really light in texture. 793 00:37:29,800 --> 00:37:31,600 And the combination of the curd and the cream 794 00:37:31,600 --> 00:37:33,680 really balanced out quite well. 795 00:37:35,480 --> 00:37:37,160 I loved it. Oh, thank you! 796 00:37:37,160 --> 00:37:39,880 I loved it. The sponge was delicious. 797 00:37:39,880 --> 00:37:41,520 It was beautiful. 798 00:37:41,520 --> 00:37:43,720 Thank you so much. Success, Rue! 799 00:37:47,200 --> 00:37:50,040 Well done. Good job, darling. 800 00:37:54,920 --> 00:37:56,240 Next up, Andrea. 801 00:38:00,800 --> 00:38:02,400 I'm smiling. 802 00:38:02,400 --> 00:38:04,880 I am pretty confident 803 00:38:04,880 --> 00:38:08,520 that it's going to be a good dish, to be honest. 804 00:38:10,120 --> 00:38:12,080 It's an asparagus risotto 805 00:38:12,080 --> 00:38:14,200 with Vegemite stock 806 00:38:14,200 --> 00:38:17,040 and a crumble of Grana Padano 807 00:38:17,040 --> 00:38:18,520 and Vegemite on top... 808 00:38:20,000 --> 00:38:24,560 ..caviar and...and lemon zest. 809 00:38:25,560 --> 00:38:28,400 Glaze... MELISSA: What's the glaze? 810 00:38:28,400 --> 00:38:30,600 Balsamic vinegar glaze, yeah. 811 00:38:53,520 --> 00:38:55,560 I recognise how hard this is. 812 00:38:55,560 --> 00:38:58,760 Like, and how hard it would have been 813 00:38:58,760 --> 00:39:02,440 for you to know that it wasn't balanced and then sprint in there 814 00:39:02,440 --> 00:39:04,960 and grab some things that you thought might work 815 00:39:04,960 --> 00:39:06,960 and go back and do your best to balance it. 816 00:39:08,520 --> 00:39:11,400 It just got really taken out of control 817 00:39:11,400 --> 00:39:14,640 with the salmon roe, and then the balsamic glaze, 818 00:39:14,640 --> 00:39:16,120 for me, was the wrong pick-up. 819 00:39:16,120 --> 00:39:18,920 I understand that you were like, "I need some sweetness here," 820 00:39:18,920 --> 00:39:20,760 but you know how intense that stuff is. 821 00:39:20,760 --> 00:39:24,040 Like, as soon as I got that, I was like, "I can't taste anything else. 822 00:39:24,040 --> 00:39:26,040 "I can just taste balsamic glaze." 823 00:39:29,160 --> 00:39:31,720 The hardest thing, I think you've tried to do. 824 00:39:31,720 --> 00:39:34,320 Honestly, you couldn't have picked a harder dish to do 825 00:39:34,320 --> 00:39:36,520 and you couldn't have picked a harder ingredient off the bench, 826 00:39:36,520 --> 00:39:38,320 I don't think, do you know what I mean? 827 00:39:38,320 --> 00:39:39,320 Yeah. 828 00:39:39,320 --> 00:39:41,320 And that's where I was questioning around balance. 829 00:39:41,320 --> 00:39:44,640 You've got this huge umami, yeasty thing. 830 00:39:45,720 --> 00:39:49,000 How do you balance that with the other flavours? 831 00:39:50,040 --> 00:39:52,640 I think your choices that you made, 832 00:39:52,640 --> 00:39:54,360 it just didn't work for you. 833 00:39:54,360 --> 00:39:56,160 Shake it off. 834 00:39:56,160 --> 00:39:57,840 Not a huge success. Yeah. 835 00:39:57,840 --> 00:39:59,920 Nice one, Andrea. No worries, thank you. 836 00:40:01,760 --> 00:40:03,400 The feedback isn't great at all. 837 00:40:03,400 --> 00:40:06,720 There's a lot of elements that went wrong. 838 00:40:06,720 --> 00:40:09,000 Thanks, brother. Love you, man. 839 00:40:09,000 --> 00:40:10,960 The balance isn't there. 840 00:40:12,280 --> 00:40:13,760 So I am worried. 841 00:40:19,520 --> 00:40:21,880 Well, that was a blast from the past. 842 00:40:21,880 --> 00:40:25,240 A lot of interesting flavours and clever cooking in round 1. 843 00:40:26,760 --> 00:40:31,120 Phil, your meat and one Veg...emite dish, 844 00:40:31,120 --> 00:40:32,400 mate, it was delicious. 845 00:40:33,720 --> 00:40:36,000 Rue, your cumquat Swish... 846 00:40:36,000 --> 00:40:38,560 Ooh, that's a tongue twister. Yeah. (LAUGHS) 847 00:40:38,560 --> 00:40:40,000 The thing you made today? 848 00:40:40,000 --> 00:40:41,320 (CONTESTANTS LAUGH) Awesome. 849 00:40:41,320 --> 00:40:45,080 Your cumquat Swiss roll, it was absolutely epic. 850 00:40:45,080 --> 00:40:47,880 And, Brent, you brought us a perfect chicken. 851 00:40:49,080 --> 00:40:51,920 However, not all of your dishes 852 00:40:51,920 --> 00:40:53,600 reminded us of the good old days. 853 00:40:53,600 --> 00:40:56,080 If I call your name, you're in round 2. 854 00:40:58,200 --> 00:40:59,480 Amy. 855 00:41:01,480 --> 00:41:04,520 Unfortunately, your cauliflower was undercooked 856 00:41:04,520 --> 00:41:06,760 and the flavours, they were a little underwhelming. 857 00:41:09,520 --> 00:41:10,840 Andrea. 858 00:41:10,840 --> 00:41:13,520 The balance of the dish was a little out. 859 00:41:16,520 --> 00:41:19,520 And the final person going into round 2... 860 00:41:23,440 --> 00:41:24,520 ..is Robbie. 861 00:41:26,960 --> 00:41:29,200 Sorry, mate - you had the right idea 862 00:41:29,200 --> 00:41:33,880 but needed much longer time to cook that piece of meat. 863 00:41:33,880 --> 00:41:37,120 And on a day like today, that was a critical error. 864 00:41:37,120 --> 00:41:39,120 Amy, Andrea, Robbie, 865 00:41:39,120 --> 00:41:43,320 unfortunately you've found yourself in round 2 866 00:41:43,320 --> 00:41:46,920 and we all know there's no round 3, so this is it. 867 00:41:46,920 --> 00:41:48,600 Congratulations, everyone else. 868 00:41:48,600 --> 00:41:50,360 You can head on up to the gantry. 869 00:41:50,360 --> 00:41:52,080 WOMAN: Good luck, guys. 870 00:41:52,080 --> 00:41:53,400 You've got this. 871 00:41:54,640 --> 00:41:57,560 Being in the bottom three - like, obviously it's not pleasant. 872 00:41:57,560 --> 00:42:00,520 I know that this could potentially be my last cook 873 00:42:00,520 --> 00:42:02,320 and I need to do everything that I can 874 00:42:02,320 --> 00:42:04,840 to not be the first one out. 875 00:42:04,840 --> 00:42:06,800 I'm very nervous. 876 00:42:17,080 --> 00:42:21,800 Round 1 was all about OUR favourite childhood ingredients. 877 00:42:21,800 --> 00:42:24,080 Round 2 is all about... 878 00:42:25,520 --> 00:42:26,560 ..yours. 879 00:42:27,880 --> 00:42:30,440 (CONTESTANTS EXCLAIM) 880 00:42:30,440 --> 00:42:32,320 Oh, my God! 881 00:42:34,760 --> 00:42:36,160 Ohh! 882 00:42:36,160 --> 00:42:37,760 Oh, my God! 883 00:42:37,760 --> 00:42:39,320 Look at this bloke! 884 00:42:39,320 --> 00:42:40,920 Is that you?! 885 00:42:43,640 --> 00:42:45,320 Oh, my goodness! 886 00:42:45,320 --> 00:42:47,200 Oh, my God! 887 00:42:47,200 --> 00:42:49,040 That's the same hair as Jock had. 888 00:42:52,600 --> 00:42:54,680 How old were you in this photo, roughly? 889 00:42:54,680 --> 00:42:57,000 Five or six. 890 00:42:57,000 --> 00:42:58,600 And what did you love eating? 891 00:42:58,600 --> 00:43:02,160 Well, I loved sweets. Yeah. 892 00:43:02,160 --> 00:43:06,400 And one above all, it was Nutella. Definitely. 893 00:43:06,400 --> 00:43:10,240 I went through, like, a jar a week, probably. 894 00:43:10,240 --> 00:43:12,360 Of Nutella? Wow! 895 00:43:12,360 --> 00:43:13,400 Yeah. 896 00:43:14,600 --> 00:43:18,000 Amy, tell me about this cheeky little munchkin here. 897 00:43:18,000 --> 00:43:20,360 Is that a bag of sweets you've got there? 898 00:43:20,360 --> 00:43:22,480 Probably, yeah. (LAUGHS) 899 00:43:22,480 --> 00:43:25,600 Good onya. And what sort of food memories then? 900 00:43:25,600 --> 00:43:27,080 Like, what was getting cooked? 901 00:43:27,080 --> 00:43:30,760 Mum was just on the spag bols, the lasagnes, the curried sausages. 902 00:43:30,760 --> 00:43:33,800 I still cook those dishes to this day because I just love it. 903 00:43:33,800 --> 00:43:35,080 Good. (LAUGHS) 904 00:43:36,080 --> 00:43:37,520 Uncle Robbie? 905 00:43:37,520 --> 00:43:39,960 Look at that guy! Eh? 906 00:43:39,960 --> 00:43:42,200 Many years ago, that was! 907 00:43:42,200 --> 00:43:44,000 Where and when was this? 908 00:43:44,000 --> 00:43:46,480 When I was 17. 17? 909 00:43:46,480 --> 00:43:48,320 Wow! Robbie. 910 00:43:51,440 --> 00:43:53,640 You're a striking young fellow, mate. 911 00:43:53,640 --> 00:43:56,160 It's long time ago, yeah. 912 00:43:56,160 --> 00:43:58,800 At that age, was someone teaching you how to cook 913 00:43:58,800 --> 00:44:00,480 or were you the cook? 914 00:44:00,480 --> 00:44:01,960 I was cooking by then, yeah. 915 00:44:01,960 --> 00:44:05,520 Um, lots of dampers and, like, curried goose 916 00:44:05,520 --> 00:44:07,000 and lots of fish and seafood. 917 00:44:07,000 --> 00:44:09,600 Curried goose?! Did you say curried goose? 918 00:44:09,600 --> 00:44:10,600 Yeah. Oh! 919 00:44:10,600 --> 00:44:12,000 Magpie geese? Magpie geese. 920 00:44:12,000 --> 00:44:13,160 So good. 921 00:44:13,160 --> 00:44:16,120 We're giving you 60 minutes to take us back 922 00:44:16,120 --> 00:44:17,920 to a moment in your childhood. 923 00:44:19,240 --> 00:44:21,640 Give us a glimpse of who you are. 924 00:44:21,640 --> 00:44:25,440 You can use anything from the pantry or garden to make that happen. 925 00:44:25,440 --> 00:44:29,920 Whoever cooks the least impressive dish will be going home. 926 00:44:31,080 --> 00:44:33,400 Your time starts... 927 00:44:33,400 --> 00:44:34,640 ..now. 928 00:44:34,640 --> 00:44:36,200 WOMAN: Come on, guys! 929 00:44:36,200 --> 00:44:37,800 Go, go, go, go, go! 930 00:44:44,160 --> 00:44:45,680 ROBBIE: You see lemongrass in here? 931 00:44:49,720 --> 00:44:51,880 AMY: Round 2, we have to make 932 00:44:51,880 --> 00:44:54,520 a nostalgic meal from when we were younger. 933 00:44:54,520 --> 00:44:58,080 I've decided to cook Mum's famous caramel dumplings. 934 00:44:58,080 --> 00:45:01,320 Huge nostalgia meal, had it all the time growing up. 935 00:45:02,640 --> 00:45:07,040 A caramel dumpling is just dough balls in hot caramel sauce. 936 00:45:08,160 --> 00:45:09,720 So it's a very simple dish. 937 00:45:09,720 --> 00:45:12,720 WOMAN: Come on. Come on, Amy. 938 00:45:14,040 --> 00:45:15,520 I think it is a bit risky, 939 00:45:15,520 --> 00:45:19,000 but it's Mum's caramel dumplings - what can go wrong? 940 00:45:23,600 --> 00:45:26,840 As soon as we ask them to pull on those nostalgic strings, 941 00:45:26,840 --> 00:45:30,200 the food is normally at its best in this kitchen, don't you reckon? 942 00:45:30,200 --> 00:45:31,680 Yeah, absolutely. Absolutely. 943 00:45:31,680 --> 00:45:34,320 And they've got some interesting stories, you know? 944 00:45:34,320 --> 00:45:35,920 If I was doing this challenge, 945 00:45:35,920 --> 00:45:38,920 there's, like, four dishes that my dad had on high rotation 946 00:45:38,920 --> 00:45:40,920 that were very mediocre. 947 00:45:40,920 --> 00:45:43,120 So do I try and pull one of those dishes apart 948 00:45:43,120 --> 00:45:45,080 and make it you know, a better version? 949 00:45:45,080 --> 00:45:46,240 Yeah. 950 00:45:46,240 --> 00:45:49,720 But then this isn't about making a 3-Michelin-star fancy dish. 951 00:45:49,720 --> 00:45:52,480 This is a nostalgic dish that helps us 952 00:45:52,480 --> 00:45:54,280 sort of go back to their childhood. 953 00:45:54,280 --> 00:45:56,920 When you were announcing the challenge, Mel, 954 00:45:56,920 --> 00:45:59,240 they were eyeballing themselves 955 00:45:59,240 --> 00:46:02,080 and hopefully that's gonna extract a lot of passion, 956 00:46:02,080 --> 00:46:03,560 a lot of enthusiasm 957 00:46:03,560 --> 00:46:05,680 out of, you know, their childhood selves 958 00:46:05,680 --> 00:46:07,280 that they can really put on the plate. 959 00:46:08,840 --> 00:46:10,200 Let's go, Robbie! 960 00:46:10,200 --> 00:46:13,120 First elimination, it's very stressful. 961 00:46:13,120 --> 00:46:16,240 In round 1, I had a mistake with the meat being a bit chewy. 962 00:46:16,240 --> 00:46:19,160 Come on, Robbie. Come on, Robbie. 963 00:46:19,160 --> 00:46:22,920 Going into round 2, that really made my nerve go up to another level. 964 00:46:22,920 --> 00:46:24,400 I could be going home today. 965 00:46:24,400 --> 00:46:27,560 Robbie. Straight up, what's the dish? 966 00:46:27,560 --> 00:46:31,400 Curried fish in coconut cream. We always used to do it at home. 967 00:46:31,400 --> 00:46:33,880 Love that. How are you going with the pressure? 968 00:46:33,880 --> 00:46:35,080 Bit of pressure! 969 00:46:35,080 --> 00:46:37,160 That got you, didn't it? 970 00:46:37,160 --> 00:46:38,640 Yeah. 971 00:46:38,640 --> 00:46:41,320 What a great photo. Like, that's insane. 972 00:46:41,320 --> 00:46:44,400 It was a rainy day and they said no way I'm gonna kick 11 goals. 973 00:46:46,000 --> 00:46:47,560 I kicked 14 goals, brother. 974 00:46:47,560 --> 00:46:49,720 I won the goal competition. 975 00:46:49,720 --> 00:46:51,200 How good is that! 976 00:46:51,200 --> 00:46:54,160 Mate, well, I urge you every now and then 977 00:46:54,160 --> 00:46:55,960 just take a look up, because honestly, 978 00:46:55,960 --> 00:46:59,560 that kind of inspiration will make this stuff taste a lot better. 979 00:47:02,200 --> 00:47:03,320 Yeah. 980 00:47:03,320 --> 00:47:04,800 Old whippersnapper Robbie. (LAUGHS) 981 00:47:04,800 --> 00:47:05,960 Good luck. 982 00:47:05,960 --> 00:47:09,560 Looking up at the photo encouraged me to win this round. 983 00:47:09,560 --> 00:47:11,040 PHIL: A little damper, Robbie? 984 00:47:11,040 --> 00:47:12,640 Huh? A little damper? 985 00:47:12,640 --> 00:47:13,880 Fried bread. 986 00:47:13,880 --> 00:47:16,960 So I wanna fight really hard to make sure I stay in the competition. 987 00:47:16,960 --> 00:47:19,600 Take it easy, bro. Take it easy, bro. ANDREA: Easy, easy, easy. 988 00:47:19,600 --> 00:47:22,280 We are cooking for not to go home. 989 00:47:23,440 --> 00:47:27,840 And it means that cooking against our best mates, 990 00:47:27,840 --> 00:47:29,960 including Rob. 991 00:47:29,960 --> 00:47:33,120 I really created this strong bond with Rob. 992 00:47:34,120 --> 00:47:40,360 It is extremely hard to possibly being the cause for him to leave. 993 00:47:40,360 --> 00:47:43,400 And I don't wanna be eliminated because I don't wanna leave him. 994 00:47:43,400 --> 00:47:45,600 It's a tricky situation. 995 00:47:45,600 --> 00:47:48,560 I'm cooking Nutella crepes. 996 00:47:48,560 --> 00:47:50,520 I'm not a dessert person. 997 00:47:50,520 --> 00:47:52,800 If I've got an option, I'm gonna go to savoury. 998 00:47:52,800 --> 00:47:58,040 But I'm gonna stick to my childhood favourite ingredient, 999 00:47:58,040 --> 00:47:59,600 which is Nutella. 1000 00:47:59,600 --> 00:48:01,560 Crepes don't take long to make. No. No. 1001 00:48:01,560 --> 00:48:03,120 But crepes need to be thin. 1002 00:48:03,120 --> 00:48:06,520 Andrea's cooking style is more Italian. 1003 00:48:06,520 --> 00:48:08,120 That's his strength. 1004 00:48:09,840 --> 00:48:13,480 To be honest, I thought he would make pasta today. 1005 00:48:16,040 --> 00:48:19,720 Nutella crepes. I mean, it's just so good. 1006 00:48:19,720 --> 00:48:21,680 Too good. (LAUGHS) 1007 00:48:21,680 --> 00:48:23,280 If I had to do it for myself, 1008 00:48:23,280 --> 00:48:25,960 I would just be doing the crepes filled up with Nutella. 1009 00:48:25,960 --> 00:48:27,880 But I'm on MasterChef, 1010 00:48:27,880 --> 00:48:32,040 I need to take my cooking to the next level. 1011 00:48:32,040 --> 00:48:34,040 Too much butter. 1012 00:48:35,040 --> 00:48:37,320 So I'm making some mascarpone filling, 1013 00:48:37,320 --> 00:48:39,760 orange zest, 1014 00:48:39,760 --> 00:48:41,760 bananas and strawberries. 1015 00:48:41,760 --> 00:48:44,360 And then I'm gonna make a Nutella sauce 1016 00:48:44,360 --> 00:48:46,200 to pour on top of the crepe. 1017 00:48:46,200 --> 00:48:48,760 The whole dish with all these elements 1018 00:48:48,760 --> 00:48:50,320 is just gonna be... 1019 00:48:50,320 --> 00:48:52,080 ..a mind-blower. 1020 00:48:56,480 --> 00:48:58,920 We want you to channel these three up the front 1021 00:48:58,920 --> 00:49:00,800 and bring us a delicious dish. 1022 00:49:00,800 --> 00:49:02,320 45 minutes to go! 1023 00:49:02,320 --> 00:49:03,920 MAN: Let's go, guys! 1024 00:49:06,440 --> 00:49:07,920 MAN: Let's go, guys. 1025 00:49:10,600 --> 00:49:12,080 Reckon that's a tablespoon? 1026 00:49:12,080 --> 00:49:14,640 Trust yourself. Trust yourself, trust yourself. 1027 00:49:14,640 --> 00:49:17,760 Caramel dumplings, when I was younger, was just iconic. 1028 00:49:19,440 --> 00:49:21,360 We would have dinner, it'd be 9:00, 1029 00:49:21,360 --> 00:49:23,720 and my mum'd be like, "Caramel dumplings?" 1030 00:49:23,720 --> 00:49:25,200 (LAUGHS) 1031 00:49:25,200 --> 00:49:27,320 Mum cooked very simple meals. 1032 00:49:27,320 --> 00:49:30,200 So she would cook, like, lasagne on one night 1033 00:49:30,200 --> 00:49:31,680 and then spaghetti the next, 1034 00:49:31,680 --> 00:49:34,120 even though it's the same meal, essentially. 1035 00:49:35,560 --> 00:49:36,800 Food is my life. 1036 00:49:38,280 --> 00:49:41,040 Love talking about food. Love eating food. 1037 00:49:41,040 --> 00:49:42,920 Love walking to food. 1038 00:49:42,920 --> 00:49:45,400 Food, food, food, food, food. (LAUGHS) 1039 00:49:46,880 --> 00:49:48,840 I put a lot of effort into my dishes. 1040 00:49:48,840 --> 00:49:50,800 I have my notebook. 1041 00:49:50,800 --> 00:49:55,080 I'll write everything in, like the timings, the flavour combinations, 1042 00:49:55,080 --> 00:49:57,240 the temperatures. 1043 00:49:58,480 --> 00:50:00,520 I'm a nerd. (LAUGHS) 1044 00:50:00,520 --> 00:50:03,040 Don't look at my diary! (LAUGHS) 1045 00:50:03,040 --> 00:50:04,640 There you go, Mum. 1046 00:50:04,640 --> 00:50:06,240 Ooh, thank you. 1047 00:50:06,240 --> 00:50:09,240 There you go, Dad. Ooh! That's very fancy. 1048 00:50:09,240 --> 00:50:11,560 (LAUGHS) Very fancy. 1049 00:50:11,560 --> 00:50:13,040 Mmm, it's nice. 1050 00:50:13,040 --> 00:50:16,560 Mmm, that's pretty good, darl. 1051 00:50:16,560 --> 00:50:18,160 Better than my spag bog, even. 1052 00:50:18,160 --> 00:50:19,240 (BOTH LAUGH) 1053 00:50:19,240 --> 00:50:21,360 We love that still, though. 1054 00:50:21,360 --> 00:50:23,880 When I was young, I didn't really appreciate Mum's cooking 1055 00:50:23,880 --> 00:50:25,720 but I crave it now. 1056 00:50:26,720 --> 00:50:29,360 The vision for the caramel dumplings is... 1057 00:50:29,360 --> 00:50:30,840 ..just cook it how Mum cooks it. 1058 00:50:30,840 --> 00:50:33,240 If it's not broke, don't fix it. 1059 00:50:33,240 --> 00:50:35,920 What do they look like, feel like, smell like? 1060 00:50:35,920 --> 00:50:37,720 They're rich. 1061 00:50:37,720 --> 00:50:40,600 It's very caramelly, doughy. 1062 00:50:40,600 --> 00:50:42,320 Oh, like, they're solid dumplings. 1063 00:50:42,320 --> 00:50:44,200 So they swell up and then they'll expand 1064 00:50:44,200 --> 00:50:46,200 and take up all of that beautiful caramel. 1065 00:50:46,200 --> 00:50:48,600 Yeah. So do they go in the oven? 1066 00:50:50,160 --> 00:50:53,600 Is that what happens? Or do you put a lid on the top, the stovetop? 1067 00:50:55,000 --> 00:50:57,000 Um, it's a bit of a microwave job. 1068 00:50:57,000 --> 00:50:59,440 It's a microwave job? 1069 00:50:59,440 --> 00:51:01,960 So Mum did them in the microwave. 1070 00:51:01,960 --> 00:51:03,640 OK. 1071 00:51:05,680 --> 00:51:07,840 A microwave meal on MasterChef. 1072 00:51:07,840 --> 00:51:09,600 What are you doing? (LAUGHS) 1073 00:51:11,760 --> 00:51:13,560 But this is how Mum did it. 1074 00:51:13,560 --> 00:51:15,040 JOCK: Interesting. 1075 00:51:16,040 --> 00:51:18,720 Could be good, could be bad, could be... 1076 00:51:18,720 --> 00:51:20,080 Could be really bad. 1077 00:51:33,840 --> 00:51:36,320 (CONTESTANTS CHEER) 1078 00:51:38,600 --> 00:51:40,880 ROBBIE: So, today, I'm making fish curry. 1079 00:51:40,880 --> 00:51:42,920 Mum used to love curried fish, 1080 00:51:42,920 --> 00:51:45,520 so I thought, "Well, I'll do this one for you, Mum." 1081 00:51:47,120 --> 00:51:48,360 Thinking about my childhood, 1082 00:51:48,360 --> 00:51:51,040 my mum, myself, my brothers, 1083 00:51:51,040 --> 00:51:54,120 we would go fishing in certain little creeks 1084 00:51:54,120 --> 00:51:57,880 and we'd catch fish and we'd take them home to our parents 1085 00:51:57,880 --> 00:52:01,040 and we would cook a feast together. 1086 00:52:01,040 --> 00:52:02,840 The whole family would turn up. 1087 00:52:04,080 --> 00:52:05,840 It was fantastic. 1088 00:52:05,840 --> 00:52:07,600 Mum was a very good cook, 1089 00:52:07,600 --> 00:52:10,440 so hopefully she's looking over my shoulder today. 1090 00:52:10,440 --> 00:52:11,920 (BLENDER WHIRRS) 1091 00:52:11,920 --> 00:52:14,720 30 minutes to go! Come on, guys. 30 minutes. 1092 00:52:14,720 --> 00:52:17,120 (CONTESTANTS CHEER AND CLAP) 1093 00:52:19,200 --> 00:52:22,120 I'm cooking Nutella crepes. 1094 00:52:22,120 --> 00:52:26,640 I'm just doing something that I loved and I still do love. 1095 00:52:26,640 --> 00:52:32,520 It's not a dish I know by heart, 1096 00:52:32,520 --> 00:52:35,640 but I know what goes in there. 1097 00:52:35,640 --> 00:52:38,400 So, it's time to make the crepes. 1098 00:52:40,400 --> 00:52:43,520 (CONTESTANTS CHEER) 1099 00:52:43,520 --> 00:52:45,520 WOMAN: Come on, Andrea. 1100 00:52:46,560 --> 00:52:48,960 Andrea is just putting his crepe batter on. 1101 00:52:48,960 --> 00:52:51,600 They need to be really, really thin and perfectly done. 1102 00:52:56,000 --> 00:52:57,800 Look at that. WOMAN: Oh, beautiful! 1103 00:52:57,800 --> 00:53:00,440 Good job, mate! Come on, Andrea. 1104 00:53:00,440 --> 00:53:02,720 That's a good-looking crepe. 1105 00:53:02,720 --> 00:53:05,400 So, a couple more and we're good to go. 1106 00:53:05,400 --> 00:53:08,280 I am happy. 1107 00:53:08,280 --> 00:53:10,000 How's it going, Amy? 1108 00:53:10,000 --> 00:53:11,400 Smells like Mum's. 1109 00:53:11,400 --> 00:53:13,440 (GIGGLES) Good, good. 1110 00:53:13,440 --> 00:53:15,200 Caramel dumplings is a very simple dish. 1111 00:53:15,200 --> 00:53:17,800 Six to eight minutes in the microwave and then you're good to go. 1112 00:53:17,800 --> 00:53:19,560 (LAUGHS) 1113 00:53:19,560 --> 00:53:20,960 Two, one. 1114 00:53:20,960 --> 00:53:23,000 We got lift-off, Amy. Can I open it? 1115 00:53:23,000 --> 00:53:24,720 They're done. Are they? 1116 00:53:24,720 --> 00:53:26,880 Yeah. Well, it says, "End." 1117 00:53:26,880 --> 00:53:30,680 Looking at my dumplings, 1118 00:53:30,680 --> 00:53:33,040 I do have a little internal battle. 1119 00:53:33,040 --> 00:53:35,320 (TENSE MUSIC) 1120 00:53:36,560 --> 00:53:38,280 JOCK: Is that it? 1121 00:53:38,280 --> 00:53:39,600 Um, yep. 1122 00:53:39,600 --> 00:53:43,280 I'm thinking, "God, it is risky, 1123 00:53:43,280 --> 00:53:45,160 "like, especially a microwave meal," 1124 00:53:45,160 --> 00:53:48,080 but that's what we've grown up on 1125 00:53:48,080 --> 00:53:50,520 and, like, being a nostalgic dish, 1126 00:53:50,520 --> 00:53:52,080 I don't want to change it. 1127 00:53:52,080 --> 00:53:54,520 But then I have an idea. 1128 00:53:54,520 --> 00:53:56,640 What about Baileys cream? 1129 00:53:56,640 --> 00:53:59,360 Baileys is like a throwback for your childhood. 1130 00:53:59,360 --> 00:54:01,600 So, I'm like, "That could work perfectly." 1131 00:54:01,600 --> 00:54:04,320 Straight to the pantry. Baileys, cream. 1132 00:54:08,440 --> 00:54:09,680 (GRACE SPEAKS INDISTINCTLY) Yoo-hoo! 1133 00:54:09,680 --> 00:54:11,560 (LAUGHS) 1134 00:54:11,560 --> 00:54:14,160 And then got the old beaters out. 1135 00:54:14,160 --> 00:54:16,280 (LAUGHS) 1136 00:54:18,160 --> 00:54:20,840 That's also a throwback because Mum always had the beaters. 1137 00:54:24,640 --> 00:54:27,480 She's like, "I'm making retro dumplings. 1138 00:54:27,480 --> 00:54:29,240 "I'm gonna use retro equipment." 1139 00:54:29,240 --> 00:54:30,520 Love it. 1140 00:54:30,520 --> 00:54:32,640 This is the most nostalgic meal to me, 1141 00:54:32,640 --> 00:54:34,320 so I just hope it's enough. 1142 00:54:35,520 --> 00:54:38,920 You do not want this to be your last cook in the kitchen. 1143 00:54:38,920 --> 00:54:40,640 You've got 10 minutes to go. 1144 00:54:40,640 --> 00:54:42,760 (CONTESTANTS CHEER) 1145 00:54:45,320 --> 00:54:47,360 ROBBIE: The curry's looking good. 1146 00:54:47,360 --> 00:54:50,600 I'm thinking about my mum, you know, and what she'd be saying, you know. 1147 00:54:50,600 --> 00:54:53,000 "A bit more salt and a bit more pepper." 1148 00:54:53,000 --> 00:54:54,680 Time to taste it. 1149 00:54:59,240 --> 00:55:00,920 Mmm! 1150 00:55:00,920 --> 00:55:02,000 Taste the food. 1151 00:55:02,000 --> 00:55:05,720 Wow, it's got... The wow factor's there, what I'm looking for. 1152 00:55:05,720 --> 00:55:07,160 MAN: Good, Robbie? 1153 00:55:07,160 --> 00:55:10,120 You want that little explode in your mouth, and, well, it was there. 1154 00:55:10,120 --> 00:55:11,520 (EXHALES) 1155 00:55:12,560 --> 00:55:15,360 But I just keep my mind set on the game. 1156 00:55:16,480 --> 00:55:20,320 (CONTESTANTS CHEER) 1157 00:55:21,440 --> 00:55:24,160 AMY: You're looking at the final product. 1158 00:55:24,160 --> 00:55:26,280 I definitely feel like I'm back in Mum's kitchen. 1159 00:55:26,280 --> 00:55:29,720 I just hope that it's enough. It's make or break. 1160 00:55:32,200 --> 00:55:34,720 (TENSE MUSIC) 1161 00:55:34,720 --> 00:55:36,680 ANDREA: The crepes are done 1162 00:55:36,680 --> 00:55:41,160 and I'm putting the mascarpone cream inside, 1163 00:55:41,160 --> 00:55:46,440 but I need to get this Nutella sauce finished. 1164 00:55:46,440 --> 00:55:50,880 I add a little bit of cream and also crushed hazelnuts. 1165 00:55:52,120 --> 00:55:54,080 It's just not working, hey, 'cause... 1166 00:55:54,080 --> 00:55:56,920 Are you happy with the sauce, Andrea? 1167 00:55:56,920 --> 00:56:01,840 I'm not getting the texture that I want. It's going too thick. 1168 00:56:01,840 --> 00:56:04,160 MELISSA: You have five minutes to go. 1169 00:56:04,160 --> 00:56:08,040 (TENSE MUSIC) 1170 00:56:10,040 --> 00:56:11,920 Can add some water, maybe. 1171 00:56:11,920 --> 00:56:14,880 RALPH: Don't add water to it. 1172 00:56:14,880 --> 00:56:16,600 No, no, no, no. 1173 00:56:16,600 --> 00:56:18,520 No. ADI: No, no, no. 1174 00:56:22,200 --> 00:56:25,760 Adding water to chocolate is not an ideal scenario. 1175 00:56:25,760 --> 00:56:29,120 Oil and water doesn't really mix, 1176 00:56:29,120 --> 00:56:31,280 so it's no longer Nutella sauce. 1177 00:56:31,280 --> 00:56:33,120 It's more Nutella chocolate bar. 1178 00:56:34,480 --> 00:56:39,840 I stuffed up so bad with the sauce, but there's no more time. 1179 00:56:41,360 --> 00:56:44,000 I'm at the end of the cook and now it's time to plate, 1180 00:56:44,000 --> 00:56:46,480 so it is what it is. 1181 00:56:46,480 --> 00:56:48,360 The dish is about Nutella. 1182 00:56:48,360 --> 00:56:50,800 I need to serve something Nutella. 1183 00:56:50,800 --> 00:56:52,000 Now focus, my friend. 1184 00:56:53,560 --> 00:56:55,080 MELISSA: Come on, Robbie. 1185 00:56:55,080 --> 00:56:56,840 Robbie, is the fish cooked? 1186 00:56:56,840 --> 00:56:59,200 Is it cooked? 1187 00:56:59,200 --> 00:57:01,600 (TENSE MUSIC) 1188 00:57:03,000 --> 00:57:04,560 Is your fish cooked? 1189 00:57:04,560 --> 00:57:06,040 (CASUALLY) Yeah. 1190 00:57:06,040 --> 00:57:07,760 (CONTESTANTS LAUGH) Yep? 1191 00:57:07,760 --> 00:57:09,760 (LAUGHS) 1192 00:57:09,760 --> 00:57:14,120 ANDY: Last little touches! 10... 1193 00:57:14,120 --> 00:57:17,880 CONTESTANTS AND JUDGES: ..9, 8, 7, 1194 00:57:17,880 --> 00:57:21,800 6, 5, 4, 1195 00:57:21,800 --> 00:57:25,600 3, 2, 1. 1196 00:57:25,600 --> 00:57:27,080 JOCK: That's it! 1197 00:57:27,080 --> 00:57:29,120 (CONTESTANTS APPLAUD) 1198 00:57:29,120 --> 00:57:30,920 Well done! 1199 00:57:30,920 --> 00:57:32,920 AMY: Well done! 1200 00:57:34,200 --> 00:57:35,760 Good going, darl. 1201 00:57:43,440 --> 00:57:45,520 (LAUGHS) Oh, my God. 1202 00:57:45,520 --> 00:57:48,200 RALPH: Aww, Andrea. He's got my heart stressed, my boy. 1203 00:57:48,200 --> 00:57:51,080 Today, like, things went very wrong. 1204 00:57:51,080 --> 00:57:54,600 Like, everything went very wrong. 1205 00:57:54,600 --> 00:57:58,360 Singly, all the elements are great, 1206 00:57:58,360 --> 00:58:02,440 but, yeah, problem of this dish is the sauce. 1207 00:58:02,440 --> 00:58:04,000 Gonna be hard today 1208 00:58:04,000 --> 00:58:06,560 because I'd love to stay in the competition 1209 00:58:06,560 --> 00:58:08,080 and not go home. 1210 00:58:08,080 --> 00:58:14,160 This is not the best version of the simple dish that I wanted to do. 1211 00:58:16,800 --> 00:58:18,320 (SIGHS) 1212 00:58:24,040 --> 00:58:28,240 VOICEOVER: In the mood to cook? 1213 00:58:28,240 --> 00:58:30,000 MasterChef-approved recipes 1214 00:58:30,000 --> 00:58:31,720 on 10 play. 1215 00:58:35,480 --> 00:58:38,640 ROBBIE: This is us. This is home. This what we're used to. 1216 00:58:38,640 --> 00:58:39,920 This is how we grew up, 1217 00:58:39,920 --> 00:58:42,000 always sharing our food and our love with each other 1218 00:58:42,000 --> 00:58:43,680 and it was fantastic. 1219 00:58:45,120 --> 00:58:46,560 ANDREA: Good luck, brother. Good luck. 1220 00:58:46,560 --> 00:58:47,920 Thank you, brother. 1221 00:58:47,920 --> 00:58:52,240 This is amazing for me to be here representing my people. 1222 00:58:52,240 --> 00:58:55,800 I just wanted to make my family and my...my people happy. 1223 00:58:58,120 --> 00:59:00,200 How are you going? ANDY: How are we, mate? 1224 00:59:00,200 --> 00:59:01,880 MELISSA: Hey, Robbie. 1225 00:59:01,880 --> 00:59:03,280 What have you cooked? 1226 00:59:03,280 --> 00:59:07,920 Fish curry and fried bread. 1227 00:59:11,000 --> 00:59:13,360 Round 2, why this dish? 1228 00:59:13,360 --> 00:59:14,840 How come you went here? 1229 00:59:14,840 --> 00:59:17,680 Back in the old days, we'd just go about a kilometre from home 1230 00:59:17,680 --> 00:59:18,720 on the pushbikes, 1231 00:59:18,720 --> 00:59:21,880 go down and get pipis, mussels, mud crabs and fish and come home, 1232 00:59:21,880 --> 00:59:23,920 then we'd have a fish with my mum and dad. 1233 00:59:23,920 --> 00:59:25,240 How good. 1234 00:59:25,240 --> 00:59:26,720 What about the photo, mate? 1235 00:59:26,720 --> 00:59:29,520 Did you draw anything from that photo today? 1236 00:59:29,520 --> 00:59:31,320 When you think about playing that level, 1237 00:59:31,320 --> 00:59:33,960 you always want to up yourself to the best level you can do 1238 00:59:33,960 --> 00:59:35,120 and always be your best. 1239 00:59:36,440 --> 00:59:38,920 My mum and dad always loved us for that. 1240 00:59:38,920 --> 00:59:41,800 Then, you know, you've just gotta go into the next challenge 1241 00:59:41,800 --> 00:59:43,040 and don't ever give in. 1242 00:59:44,880 --> 00:59:47,360 We'll taste now, mate. Thank you. Thanks very much. 1243 00:59:47,360 --> 00:59:48,360 Enjoy. (CHUCKLES) 1244 00:59:50,280 --> 00:59:52,360 (INTRIGUING MUSIC) 1245 01:00:13,640 --> 01:00:14,640 Yum. 1246 01:00:16,120 --> 01:00:18,400 Be hard to see him going anywhere. (LAUGHS) 1247 01:00:18,400 --> 01:00:20,040 That's tasty. 1248 01:00:20,040 --> 01:00:22,920 My pieces of fish were beautifully cooked. 1249 01:00:26,120 --> 01:00:27,680 I'm glad that he just went diced. 1250 01:00:27,680 --> 01:00:32,400 It meant that he could really, you know, portion it beautifully, 1251 01:00:32,400 --> 01:00:35,680 that little mound of fish poking through the glossy curry. 1252 01:00:38,480 --> 01:00:42,480 And it's really bright and vibrant and zingy, seasoned really well. 1253 01:00:44,040 --> 01:00:46,680 You had a great base flavour going on there 1254 01:00:46,680 --> 01:00:49,560 and it looked fantastic and it tastes even better. 1255 01:00:51,360 --> 01:00:52,600 I think with this challenge, 1256 01:00:52,600 --> 01:00:57,240 we asked these contestants to cook a dish that showed us who they are, 1257 01:00:57,240 --> 01:01:02,840 and I really feel like this plate of food does show us who Robbie is. 1258 01:01:02,840 --> 01:01:07,520 You know, think about Darwin being such a wild, beautiful place, 1259 01:01:07,520 --> 01:01:09,560 being, you know, in the tropics 1260 01:01:09,560 --> 01:01:12,520 and drawing from such a rich multicultural heritage. 1261 01:01:13,880 --> 01:01:18,840 I imagine that this is very close to 1262 01:01:18,840 --> 01:01:21,120 what Robbie would have had when he was a kid. 1263 01:01:22,400 --> 01:01:25,560 I feel it, I really do, and I love that. 1264 01:01:25,560 --> 01:01:26,920 That's what we wanted to do. 1265 01:01:26,920 --> 01:01:30,240 That's what we asked for and that's what we got. 1266 01:01:30,240 --> 01:01:33,040 Mm, transportive food. 1267 01:01:37,200 --> 01:01:38,640 ROBBIE: Good luck, brother. 1268 01:01:38,640 --> 01:01:40,040 ROBBIE AND AMY: Good luck. Thank you. 1269 01:01:40,040 --> 01:01:42,040 Good luck, mate. 1270 01:01:42,040 --> 01:01:45,640 I'm hoping that the judges just close their eyes 1271 01:01:45,640 --> 01:01:49,720 when they are tasting this dish 1272 01:01:49,720 --> 01:01:53,120 and don't worry about what it's looking like. 1273 01:01:57,720 --> 01:01:59,680 Hello. 1274 01:02:01,040 --> 01:02:02,400 Take a seat, mate. 1275 01:02:04,080 --> 01:02:06,320 Andrea... 1276 01:02:06,320 --> 01:02:07,760 (SIGHS) 1277 01:02:10,120 --> 01:02:11,680 ..what did you choose to make? 1278 01:02:15,040 --> 01:02:19,360 Crepes with Nutella sauce, 1279 01:02:19,360 --> 01:02:21,720 which was something I used to have 1280 01:02:21,720 --> 01:02:23,480 every time I used to go to skiing, 1281 01:02:23,480 --> 01:02:27,720 after, you know, a long day skiing on the mountains. 1282 01:02:30,720 --> 01:02:33,640 Talk me through this week. How has it been for you? 1283 01:02:33,640 --> 01:02:38,160 It's actually being an incredible, life-changing experience. 1284 01:02:38,160 --> 01:02:40,440 Unbelievable. I have no words. 1285 01:02:40,440 --> 01:02:43,920 Like, incredibly stressful, 1286 01:02:43,920 --> 01:02:46,840 challenging, exciting. 1287 01:02:46,840 --> 01:02:51,600 So, I'm sorry that, like, I couldn't complete my dish probably today 1288 01:02:51,600 --> 01:02:53,040 and I will probably, you know... 1289 01:02:53,040 --> 01:02:56,480 Like, there's a high chance that I'm gonna be the one that goes home. 1290 01:02:56,480 --> 01:02:58,120 But, to be honest, 1291 01:02:58,120 --> 01:03:00,920 if I was able to go back in the last 10 seconds, 1292 01:03:00,920 --> 01:03:03,440 I would get rid of this. 1293 01:03:03,440 --> 01:03:05,200 chuck it in the bin, 1294 01:03:05,200 --> 01:03:07,800 grab the Nutella jar and put it here. 1295 01:03:07,800 --> 01:03:10,080 We're going to taste it now. 1296 01:03:10,080 --> 01:03:12,040 Thank you very much. Cheers. Thank you. 1297 01:03:15,360 --> 01:03:17,640 (TENSE MUSIC) 1298 01:03:33,320 --> 01:03:36,080 The invitation today was to draw from our memories, 1299 01:03:36,080 --> 01:03:41,000 but I fear that Andrea has drawn from the wrong memory. 1300 01:03:42,840 --> 01:03:44,640 You know, spending the day skiing 1301 01:03:44,640 --> 01:03:46,240 and having a Nutella crepe afterwards, 1302 01:03:46,240 --> 01:03:49,480 wonderful, but if he'd have chosen maybe a memory 1303 01:03:49,480 --> 01:03:51,560 where he was making something, 1304 01:03:51,560 --> 01:03:53,560 that it was something that he knew how to make, 1305 01:03:53,560 --> 01:03:55,800 that he made with his nonna or his mama, 1306 01:03:55,800 --> 01:04:00,160 then it might have translated into a more confident cook. 1307 01:04:00,160 --> 01:04:02,920 The crepe itself is fine. 1308 01:04:02,920 --> 01:04:05,960 It's tender, it's thin, it has a nice flavour. 1309 01:04:05,960 --> 01:04:08,840 Sadly, everything else accompanying it 1310 01:04:08,840 --> 01:04:11,880 shows a really shaky sense of self today. 1311 01:04:11,880 --> 01:04:14,240 You're totally right, Mel. 1312 01:04:14,240 --> 01:04:16,480 This isn't a muscle-memory dish for Andrea. 1313 01:04:16,480 --> 01:04:17,800 No way. No. 1314 01:04:17,800 --> 01:04:19,040 And it shows on the plate. 1315 01:04:20,280 --> 01:04:24,760 The big mistake here was just putting water in Nutella. 1316 01:04:24,760 --> 01:04:31,720 He's just gone down the deep hole that is pressure in MasterChef, 1317 01:04:31,720 --> 01:04:34,400 but, unlucky for Andrea, 1318 01:04:34,400 --> 01:04:36,720 it is on elimination day. 1319 01:04:38,960 --> 01:04:41,280 (WHISPERS) Good luck. (WHISPERS) Thank you. 1320 01:04:41,280 --> 01:04:45,520 This is what Mum and I cooked when I was growing up. 1321 01:04:45,520 --> 01:04:47,640 It's just home to me. 1322 01:04:49,040 --> 01:04:50,280 So, I just hope it's enough. 1323 01:04:51,760 --> 01:04:53,200 Hello! 1324 01:04:55,440 --> 01:04:56,600 Alright. 1325 01:04:56,600 --> 01:04:58,360 MELISSA: What have you cooked us today? 1326 01:04:58,360 --> 01:05:02,400 Mum's famous caramel dumplings 1327 01:05:02,400 --> 01:05:05,200 with a Baileys cream. 1328 01:05:05,200 --> 01:05:07,800 Did you ever think that this would be the dish 1329 01:05:07,800 --> 01:05:10,800 that would either keep you in the competition or send you home? 1330 01:05:10,800 --> 01:05:11,800 Like... (LAUGHS) 1331 01:05:11,800 --> 01:05:14,080 Mum will probably be like, "Why did you do that?" 1332 01:05:14,080 --> 01:05:17,440 (TENSE MUSIC) 1333 01:05:28,040 --> 01:05:31,920 (INTRIGUING MUSIC) 1334 01:05:31,920 --> 01:05:33,960 MELISSA: What have you cooked us today? 1335 01:05:33,960 --> 01:05:37,920 Mum's famous caramel dumplings 1336 01:05:37,920 --> 01:05:39,520 with a Baileys cream. 1337 01:05:40,800 --> 01:05:42,640 You're wearing a black apron. 1338 01:05:42,640 --> 01:05:45,120 It's a heavier kind of day. Yeah. 1339 01:05:45,120 --> 01:05:46,600 There's a little bit more pressure 1340 01:05:46,600 --> 01:05:48,960 because you're very mindful that either you or someone else 1341 01:05:48,960 --> 01:05:49,960 is going home. 1342 01:05:49,960 --> 01:05:52,720 Was that playing in the back of your mind today? 1343 01:05:52,720 --> 01:05:55,000 A little bit, yeah. Definitely don't want to go home today. 1344 01:05:55,000 --> 01:05:58,120 I'm not ready. I want to learn so much more. 1345 01:06:00,080 --> 01:06:03,400 We'll taste and, hopefully, you know, 1346 01:06:03,400 --> 01:06:05,000 you stick around for a little longer. 1347 01:06:05,000 --> 01:06:06,960 (LAUGHS) Thank you so much. Thanks, Amy. 1348 01:06:09,640 --> 01:06:11,760 Let's hope it's ugly delicious. Yeah. 1349 01:06:11,760 --> 01:06:15,520 Right? I think...I think that's what she was going for. 1350 01:06:15,520 --> 01:06:17,320 The first part is already true. 1351 01:06:17,320 --> 01:06:19,760 (TENSE MUSIC) 1352 01:06:33,480 --> 01:06:36,160 This dish is what we asked for - 1353 01:06:36,160 --> 01:06:39,480 just take us back to you at that age. 1354 01:06:39,480 --> 01:06:41,200 I really feel as if 1355 01:06:41,200 --> 01:06:44,800 I was transported back to their living room, you know? 1356 01:06:44,800 --> 01:06:47,080 I love that it stayed true to the origins of it, 1357 01:06:47,080 --> 01:06:48,600 hasn't tried to tszuj it up, 1358 01:06:48,600 --> 01:06:51,520 because as soon as you do try and tszuj up a nostalgic memory, 1359 01:06:51,520 --> 01:06:55,040 generally speaking, it's not as good as it used to be, right? 1360 01:06:55,040 --> 01:06:57,480 I really like the caramel sauce, 1361 01:06:57,480 --> 01:07:00,200 I really love the boozy Baileys cream 1362 01:07:00,200 --> 01:07:01,560 and, let's be honest, 1363 01:07:01,560 --> 01:07:03,240 you wouldn't have any more than that 1364 01:07:03,240 --> 01:07:04,840 if you went to a mum's house anyway. 1365 01:07:06,640 --> 01:07:07,880 Baileys? 1366 01:07:07,880 --> 01:07:09,520 Like, how old-school could you possibly get 1367 01:07:09,520 --> 01:07:12,920 to team that up with the dumplings in the caramel sauce? 1368 01:07:12,920 --> 01:07:15,640 Look, any other day in any other challenge, 1369 01:07:15,640 --> 01:07:17,560 we'd probably be going, "What's going on here?" 1370 01:07:17,560 --> 01:07:21,800 But we're not because it's a challenge about nostalgia 1371 01:07:21,800 --> 01:07:24,440 and this is the one for her. 1372 01:07:24,440 --> 01:07:26,440 The flavours are sound. 1373 01:07:33,240 --> 01:07:36,480 First off, the good news. 1374 01:07:36,480 --> 01:07:39,800 There was one real standout dish today. 1375 01:07:41,240 --> 01:07:48,240 One cook transported us back in time to their home and to their hearts 1376 01:07:48,240 --> 01:07:51,840 and showed us exactly who they are. 1377 01:07:54,600 --> 01:07:57,680 The dish was vibrant, it was full of history 1378 01:07:57,680 --> 01:08:01,120 and it tasted as good as it looked. 1379 01:08:02,640 --> 01:08:04,200 And that dish... 1380 01:08:05,840 --> 01:08:07,320 ..was cooked by Robbie. 1381 01:08:07,320 --> 01:08:08,720 Well done, mate. 1382 01:08:08,720 --> 01:08:12,360 (UPLIFTING MUSIC) 1383 01:08:18,720 --> 01:08:21,280 You're safe, buddy. You can join the others. 1384 01:08:21,280 --> 01:08:22,960 Oh, thanks. Good luck. 1385 01:08:22,960 --> 01:08:24,520 Thanks. Thank you. 1386 01:08:24,520 --> 01:08:25,680 Good luck. 1387 01:08:31,880 --> 01:08:33,040 Well done, mate. 1388 01:08:34,080 --> 01:08:35,080 (EXHALES) 1389 01:08:36,680 --> 01:08:40,280 Amy, your dumplings were exactly what we asked for. 1390 01:08:42,320 --> 01:08:45,600 We could feel the nostalgia 1391 01:08:45,600 --> 01:08:49,440 and the flavours were really, really good. 1392 01:08:49,440 --> 01:08:50,920 Andrea. 1393 01:08:52,360 --> 01:08:54,240 Your crepes were pretty good... 1394 01:08:56,040 --> 01:09:01,240 ..but you tried to water down Nutella with water... 1395 01:09:04,160 --> 01:09:06,520 ..and it's for that reason, I'm afraid, mate, 1396 01:09:06,520 --> 01:09:09,720 I'm sorry, but you're going home. 1397 01:09:09,720 --> 01:09:12,160 No worries. It's been a pleasure. 1398 01:09:15,560 --> 01:09:16,880 (CHUCKLES) 1399 01:09:18,920 --> 01:09:22,320 The mistake I did with the Nutella is... 1400 01:09:22,320 --> 01:09:24,640 I'm sorry, Mr Ferrero. 1401 01:09:24,640 --> 01:09:27,680 ANDY: Andrea, it's been absolutely great to get to know you. 1402 01:09:27,680 --> 01:09:28,680 Thank you. 1403 01:09:28,680 --> 01:09:31,000 Your personality has literally lit up this kitchen, 1404 01:09:31,000 --> 01:09:33,280 but, unfortunately, mate, it's time to say goodbye. 1405 01:09:33,280 --> 01:09:35,200 No worries. I'm getting a hug before you go. 1406 01:09:37,040 --> 01:09:39,200 Well done, mate. Thank you very much. No worries. 1407 01:09:39,200 --> 01:09:40,840 You did us proud. It's been a pleasure. 1408 01:09:40,840 --> 01:09:42,960 Thanks so much for being here. You're awesome. 1409 01:09:42,960 --> 01:09:44,560 (LAUGHS) Thank you. 1410 01:09:44,560 --> 01:09:47,000 Thanks for being here. Well done. 1411 01:09:47,000 --> 01:09:48,280 It's been a pleasure. Well done. 1412 01:09:48,280 --> 01:09:49,400 Thank you. 1413 01:09:49,400 --> 01:09:51,280 It's going to be hard to leave Rob. 1414 01:09:51,280 --> 01:09:52,760 Brother. 1415 01:09:52,760 --> 01:09:58,280 But I'm leaving here and I'm a complete person now. 1416 01:09:58,280 --> 01:10:00,240 Thank you, guys. 1417 01:10:00,240 --> 01:10:02,720 (CONTESTANTS CHEER) 1418 01:10:02,720 --> 01:10:04,160 I can do anything now 1419 01:10:04,160 --> 01:10:07,240 and this experience makes me so much stronger 1420 01:10:07,240 --> 01:10:08,800 that it's unbelievable. 1421 01:10:08,800 --> 01:10:11,880 Give it up for Andrea, everybody! 1422 01:10:11,880 --> 01:10:14,480 (CONTESTANTS CHEER) 1423 01:10:20,080 --> 01:10:23,560 VOICEOVER: This week on MasterChef Australia, 1424 01:10:23,560 --> 01:10:27,640 the secrets and surprises continue... 1425 01:10:27,640 --> 01:10:30,440 It is Secret to Success Week. 1426 01:10:30,440 --> 01:10:33,640 ..with plenty of MasterChef royalty... 1427 01:10:33,640 --> 01:10:35,240 (CONTESTANTS EXCLAIM) 1428 01:10:35,240 --> 01:10:37,400 MELISSA: Poh Ling Yeow! 1429 01:10:37,400 --> 01:10:39,160 (CONTESTANTS CHEER) 1430 01:10:39,160 --> 01:10:41,920 Yeah, boys! 1431 01:10:41,920 --> 01:10:43,640 (GASPS, GROANS) 1432 01:10:43,640 --> 01:10:47,720 ..sharing the secrets to their success. 1433 01:10:47,720 --> 01:10:48,920 DECLAN: I can't believe 1434 01:10:48,920 --> 01:10:50,520 Julie Goodwin's in the kitchen, 1435 01:10:50,520 --> 01:10:53,520 so I'm fangirling a little bit. 1436 01:10:53,520 --> 01:10:56,200 Who will thrive? 1437 01:10:56,200 --> 01:11:00,040 CATH: I am absolutely gobsmacked. 1438 01:11:00,040 --> 01:11:03,000 And who will say goodbye? 1439 01:11:03,000 --> 01:11:06,080 (GASPS) ADI: Now I'm sweatin'. 1440 01:11:10,880 --> 01:11:13,200 Captions by Red Bee Media