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00:00:07,341 --> 00:00:09,943
Previously on MasterChef Australia...
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00:00:09,943 --> 00:00:13,081
Poh Ling Yeow!
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00:00:13,081 --> 00:00:15,649
It was a week full of inspiration...
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00:00:15,649 --> 00:00:18,452
Emelia Jackson,
everybody!
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00:00:18,452 --> 00:00:21,255
...from chefs who have been
in their shoes.
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00:00:21,255 --> 00:00:22,423
Yeah, boys!
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00:00:22,423 --> 00:00:25,659
It's all about giving you
the secrets for success.
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00:00:25,659 --> 00:00:27,428
Ohh!
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00:00:27,428 --> 00:00:32,466
Plus an immunity cook
featuring a barbecue chook...
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00:00:32,466 --> 00:00:34,835
It's everyone's favourite!
Who doesn't love it?
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That's delicious. Like,
it's really, really, really tasty.
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00:00:39,240 --> 00:00:40,908
You've knocked it out of the park.
13
00:00:40,908 --> 00:00:44,612
...saw Theo secure his safety.
14
00:00:44,612 --> 00:00:47,981
I really loved it. You've got
the passion and you've got the skill.
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I can see it in the apron.
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00:00:51,285 --> 00:00:56,624
Tonight, it's an elimination
that will shock everyone.
17
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I am freaking out.
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With the first of two
major surprises
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about to walk through those doors.
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There's been a lot of secrets
and surprises this season.
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But this is the biggest one yet.
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Alright, guys. Let's
stay in the competition today.
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00:01:38,932 --> 00:01:41,369
Good advice, Malissa.
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Man, this is my first day
back in the kitchen.
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A bit nervous, are you?
Oh!
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Coming into today's
elimination, I am feeling very anxious.
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I have been away for a week
and, guess what, I am in a
black apron.
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You can imagine my excitement.
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Big day for you, Theo.
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Big day up in the gantry.
Yeah, huge day for me.
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Oh, look, there's
cloches.
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Morning!
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No!
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00:02:35,723 --> 00:02:41,229
Walking through the doors and
there looks to be about 50
cloches there.
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00:02:41,229 --> 00:02:44,164
I'm excited to see
what could be under them.
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Come on, in you come.
Get a spring in your step!
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Oh!
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Oh, I'm scared.
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Oh, God!
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Morning, guys.
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00:02:58,212 --> 00:03:00,248
Morning!
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It's Sunday, which means it's
another All-In Elimination.
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Black aprons. Nice and heavy. Yep.
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Very.
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When I say 'all-in', nearly
all-in,
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except for you, Theo,
up in the gantry.
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How's that feel, mate?
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00:03:15,095 --> 00:03:16,864
Feels pretty good today,
to be honest.
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00:03:16,864 --> 00:03:20,100
I see you're wearing a black
solidarity shirt there.
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00:03:20,100 --> 00:03:23,537
I wanted to join the team
just, you know, to feel like
I'm part of it
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00:03:23,537 --> 00:03:25,339
but, yeah, I like
being up here, though.
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Back down here in the real
world, one of you today will go home.
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00:03:33,781 --> 00:03:35,215
Malissa...
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...first elimination for you.
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I know. First one. First time
wearing the black apron.
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Yeah. How does it feel?
So... It's scary.
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I'm scared about
what's under those things.
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To the elephant in the room.
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Yeah.
Yep.
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The sea of cloches behind us.
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To cap off Secrets to Success Week,
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we're gonna bring you a challenge
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that's been set
by one of MasterChef's
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00:04:01,975 --> 00:04:04,778
most beloved and brightest stars.
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Her cooking is unforgettable.
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00:04:11,084 --> 00:04:12,886
She is unforgettable.
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00:04:12,886 --> 00:04:16,757
She's built a career
around family-style food
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that is humble, it's heartfelt,
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but above all else, it's
delicious.
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Her name was the first
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to be engraved on a winner's
trophy before any other.
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Please welcome Australia's
favourite home cook,
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the OG MasterChef winner...
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Oh, my God!
...Julie Goodwin, everybody.
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Oh, wow!
Amazing!
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Amazing!
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Yes! It's Julie!
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Julie Goodwin!
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Oh, hi!
Hi!
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Wow.
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00:05:03,437 --> 00:05:05,305
Julie, welcome home.
Thank you.
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00:05:05,305 --> 00:05:08,041
Right where you belong
in this very kitchen, huh?
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00:05:08,041 --> 00:05:10,411
Oh, mate, it's so nice
to be on this side.
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These guys are pretty stoked.
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00:05:13,280 --> 00:05:15,349
Cath, you almost fell over.
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00:05:15,349 --> 00:05:17,785
Bit of a Jules fan?
Oh, absolutely.
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I just wanna give you a cuddle.
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Go on!
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Awww!
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00:05:23,156 --> 00:05:24,958
Oh, hi, Julie.
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00:05:24,958 --> 00:05:27,327
How you doing?
I'm good. Thanks, darl.
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Really good.
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It's a beautiful warm hug.
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00:05:32,466 --> 00:05:34,602
Maybe everything's
gonna be OK today.
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00:05:35,603 --> 00:05:37,805
Oh, Julie, you're just...
yeah, such an inspiration.
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00:05:40,941 --> 00:05:42,242
You really inspire me.
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00:05:43,444 --> 00:05:46,447
You can't hide, you know,
your emotion and I'm like that.
98
00:05:46,447 --> 00:05:48,449
I just can't. It's really...
It's a curse, Cath.
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00:05:48,449 --> 00:05:49,883
It's a curse.
Oh, I know!
100
00:05:49,883 --> 00:05:52,119
It's hard. I'm trying
not to be... not to cry.
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00:05:52,119 --> 00:05:55,155
So, um, yeah...
So, lovely to meet you.
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Thank you.
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00:05:57,558 --> 00:06:01,194
You've been through many
black-apron-day eliminations.
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00:06:01,194 --> 00:06:03,063
What used to go through your
mind?
105
00:06:03,063 --> 00:06:05,466
Oh, gosh, terror.
106
00:06:05,466 --> 00:06:09,236
What's happening? What's
coming? Will I know anything
about it?
107
00:06:09,236 --> 00:06:11,772
It's, uh...
It's a scary spot to be in.
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00:06:11,772 --> 00:06:14,107
I never really enjoyed
the black aprons.
109
00:06:14,107 --> 00:06:16,910
But you managed to get through
a ton of them.
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So you must have been doing
something right.
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Yep, must have been something
right. I can't tell you what
it was.
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00:06:22,650 --> 00:06:24,952
And, Jules, why do you love
cooking so much?
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I mean, you've been doing it
for a while now.
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The reason that I love it is
because it makes people happy.
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00:06:30,223 --> 00:06:32,660
It makes me happy,
it makes my family happy,
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makes my friends happy.
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It brings joy
and it brings people together.
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And at its heart, I think
that's the most important thing
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00:06:39,833 --> 00:06:41,702
in the whole world.
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00:06:41,702 --> 00:06:45,873
And what about
the secret to your success -
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there's a fair bit of it -
right in this kitchen?
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Just make tasty food.
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Make something that people
wanna take another spoonful
of, you know?
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00:06:54,181 --> 00:06:57,751
It's not about being fancy
or anything like that.
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For me, it's just making food
that makes people feel good.
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And speaking of tasty food,
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00:07:03,857 --> 00:07:06,460
so you've got something
for these guys.
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Sure thing.
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00:07:10,698 --> 00:07:12,432
This is my...
130
00:07:15,769 --> 00:07:16,904
...seafood stew.
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I absolutely love fish
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and I can't wait to mop up
all that deliciousness.
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Julie, that smells extraordinary.
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You are the master of
turning humble home cooking
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into something truly remarkable.
136
00:07:36,256 --> 00:07:37,891
This looks like a simple stew.
137
00:07:37,891 --> 00:07:41,128
But I know,
if it's a Julie Goodwin dish,
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00:07:41,128 --> 00:07:44,364
it's going to be packed
to the rafters full of flavour.
139
00:07:44,364 --> 00:07:46,767
Yeah, there's a fair amount
of flavour in there
140
00:07:46,767 --> 00:07:49,336
and it comes from
all different directions.
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00:07:50,370 --> 00:07:51,371
Can you tell?
142
00:07:52,773 --> 00:07:55,442
So on the table behind us
under these cloches
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00:07:55,442 --> 00:07:57,978
are each of the ingredients
in Julie's stew.
144
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Wow!
145
00:07:59,079 --> 00:08:02,082
Today you are going
to have to identify them.
146
00:08:05,018 --> 00:08:07,988
If it's in that pot,
it's on these tables.
147
00:08:08,989 --> 00:08:12,526
Guess correctly...
and you'll play on.
148
00:08:13,994 --> 00:08:16,764
But the first five
to guess incorrectly
149
00:08:16,764 --> 00:08:20,634
will be cooking in round 2
from where someone will be
going home.
150
00:08:20,634 --> 00:08:22,970
Oh, my goodness.
151
00:08:22,970 --> 00:08:25,172
Nervous.
I'm so nervous.
152
00:08:25,172 --> 00:08:28,308
Alright. Don't look.
Oh, thank you.
153
00:08:28,308 --> 00:08:30,744
I'm the first one
to pull out a token.
154
00:08:30,744 --> 00:08:34,748
If I can at least get
in that top five order,
155
00:08:34,748 --> 00:08:36,784
I'll be safe for the first round.
156
00:08:36,784 --> 00:08:39,419
There's gonna be some obvious
things straightaway.
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00:08:40,921 --> 00:08:43,156
I pull out number 15.
158
00:08:48,762 --> 00:08:51,398
Oh, Grace.
Straight to the back!
159
00:08:51,398 --> 00:08:53,433
15.
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00:08:53,433 --> 00:08:54,702
Oh!
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00:08:54,702 --> 00:08:57,470
Hey, Rue!
Ah!
162
00:08:57,470 --> 00:09:00,240
Uno. I'm number 1.
163
00:09:03,243 --> 00:09:05,913
We'll probably get all
the easy things out of the way
164
00:09:05,913 --> 00:09:08,982
and then when we start again,
it'll be, like, hard things.
165
00:09:08,982 --> 00:09:11,785
OK, Rue, you drew number 1.
Let's get tasting.
166
00:09:16,189 --> 00:09:18,091
Oh, that smells so good.
167
00:09:20,661 --> 00:09:22,262
Alright, Amy, Jessica.
168
00:09:24,264 --> 00:09:26,934
There you go.
It smells good.
169
00:09:26,934 --> 00:09:28,802
Grab a spoon and take a bite.
170
00:09:31,004 --> 00:09:35,542
It's really exciting that we
get to eat one of Julie
Goodwin's dishes.
171
00:09:35,542 --> 00:09:37,210
Alright, Grace, on you go.
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00:09:39,579 --> 00:09:41,749
I'm looking up the line
and thinking,
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00:09:41,749 --> 00:09:43,416
all of these incredible cooks
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00:09:43,416 --> 00:09:46,019
are gonna guess all of the few
things I'll be able to guess
175
00:09:46,019 --> 00:09:50,123
before it even gets to me,
so I am freaking out.
176
00:09:54,227 --> 00:09:56,664
Oh, my gosh. It is like heaven.
177
00:09:56,664 --> 00:10:00,333
The first thing I can see,
mussels, prawns.
178
00:10:00,333 --> 00:10:02,502
I think I can also see clams.
179
00:10:02,502 --> 00:10:05,572
There's some easy ones there,
obviously, right.
180
00:10:05,572 --> 00:10:07,941
I'm gonna go with mussels.
181
00:10:07,941 --> 00:10:11,111
Straight up?
Yep.
182
00:10:15,215 --> 00:10:17,450
There are mussels
in the seafood stew.
183
00:10:20,020 --> 00:10:25,793
Oh, my gosh, what a shocker,
because you can see them!
184
00:10:25,793 --> 00:10:27,094
OK, Amy.
185
00:10:29,296 --> 00:10:31,398
What's the ingredient?
186
00:10:31,398 --> 00:10:33,901
Um... pipis.
187
00:10:35,268 --> 00:10:37,170
You've said pipis.
188
00:10:39,206 --> 00:10:40,473
Julie...
189
00:10:42,843 --> 00:10:44,577
...are there pipis in this soup?
190
00:10:45,813 --> 00:10:47,915
There are pipis in the soup.
Oh! Oh, my God!
191
00:10:52,052 --> 00:10:53,854
Righto, Jessica.
192
00:10:53,854 --> 00:10:55,422
What have you got for us?
193
00:10:55,422 --> 00:10:57,257
Prawns.
194
00:10:57,257 --> 00:10:58,658
Prawns?
195
00:11:03,430 --> 00:11:06,199
I think you can see that there
are prawns in this soup.
196
00:11:06,199 --> 00:11:07,567
Well done, Jessica.
197
00:11:09,970 --> 00:11:11,805
Alice. Hit me.
198
00:11:11,805 --> 00:11:13,506
Tomato.
199
00:11:13,506 --> 00:11:15,042
Tomato?
200
00:11:17,978 --> 00:11:19,713
What kind of tomato?
201
00:11:23,951 --> 00:11:25,085
To-may-to.
202
00:11:32,659 --> 00:11:34,862
OK.
203
00:11:34,862 --> 00:11:37,530
Tomato comes in a lot of
different ways, so...
204
00:11:37,530 --> 00:11:38,565
Yeah.
205
00:11:40,000 --> 00:11:41,068
Oh, gosh.
206
00:11:41,201 --> 00:11:43,670
A little bit more... more
specific on tomatoes, please.
207
00:11:46,940 --> 00:11:49,376
Like canned, crushed tomatoes.
208
00:11:52,279 --> 00:11:56,116
Julie Goodwin... are there
canned tomatoes in your soup?
209
00:11:56,116 --> 00:11:57,617
Yes or no?
210
00:12:00,253 --> 00:12:03,824
There are... canned tomatoes
in the seafood stew.
211
00:12:03,824 --> 00:12:06,626
Also known as 'canned
to-may-toes'.
212
00:12:11,231 --> 00:12:13,400
Malissa.
213
00:12:13,400 --> 00:12:16,904
Um, I'm gonna say squid.
214
00:12:19,472 --> 00:12:20,540
Squid.
215
00:12:21,674 --> 00:12:24,211
There are squid in the stew.
216
00:12:24,211 --> 00:12:26,079
Yay!
Nice.
217
00:12:26,079 --> 00:12:27,314
Good.
218
00:12:29,749 --> 00:12:31,318
Alright, Declan.
219
00:12:31,318 --> 00:12:32,886
I'm pretty confident.
220
00:12:33,954 --> 00:12:37,557
I can see there's bread
on top there and the fish.
221
00:12:37,557 --> 00:12:39,827
I can sort of knock these out
222
00:12:39,827 --> 00:12:41,995
and, yeah, leave the harder stuff
223
00:12:41,995 --> 00:12:44,431
to the people down
the other end of the line.
224
00:12:44,431 --> 00:12:47,467
You've had a good old taste
there. What have you got?
225
00:12:48,701 --> 00:12:51,805
I think we've definitely got
a white-fleshed fish in there.
226
00:12:54,007 --> 00:12:56,543
Ooh, mate, there are many...
There are.
227
00:12:56,543 --> 00:13:00,247
...many, many white-fleshed
fish, as you know, in the ocean.
228
00:13:00,247 --> 00:13:03,150
We need the specific fish.
229
00:13:05,185 --> 00:13:07,187
I'd say barramundi.
230
00:13:22,169 --> 00:13:27,240
Julie, specifically, is there
barramundi in the soup?
231
00:13:27,240 --> 00:13:30,944
Declan, there is
no barramundi in the soup.
232
00:13:30,944 --> 00:13:33,413
Oh, no!
I'm sorry.
233
00:13:33,413 --> 00:13:34,547
Unlucky, Declan.
234
00:13:34,547 --> 00:13:36,816
Oh, I'm sorry.
235
00:13:36,816 --> 00:13:38,251
It's not bloody barramundi.
236
00:13:38,251 --> 00:13:40,954
That means you're in round 2.
Do you wanna take a step over?
237
00:13:42,389 --> 00:13:44,757
I'm absolutely kicking myself.
238
00:13:44,757 --> 00:13:47,627
I'm the first one
to stand for elimination.
239
00:13:47,627 --> 00:13:52,199
You can, I suppose,
keep eating, if... if you want?
240
00:13:52,199 --> 00:13:54,034
Sorry, I've lost my appetite.
241
00:13:59,006 --> 00:14:03,877
Seeing Declan go out,
first one, it's scary.
242
00:14:03,877 --> 00:14:07,414
Adi.
I'm gonna say garlic.
243
00:14:08,648 --> 00:14:10,717
There is garlic in the fish stew.
244
00:14:13,020 --> 00:14:17,824
Brent, you're looking
very, you know, focused there.
245
00:14:17,824 --> 00:14:19,292
What are you picking up?
246
00:14:19,292 --> 00:14:21,328
There's cracked black pepper
in there.
247
00:14:25,365 --> 00:14:26,533
Ta-da!
248
00:14:26,533 --> 00:14:28,135
Well done, mate.
249
00:14:28,135 --> 00:14:29,302
Thank you.
250
00:14:29,302 --> 00:14:30,971
Phil. You ready to go?
251
00:14:30,971 --> 00:14:31,972
Ready.
252
00:14:31,972 --> 00:14:33,573
I'm gonna go with carrots.
253
00:14:36,243 --> 00:14:37,877
Carrots!
Yeah!
254
00:14:40,680 --> 00:14:41,982
Antonio.
255
00:14:41,982 --> 00:14:43,450
Hey.
Hey!
256
00:14:43,450 --> 00:14:46,053
Deep in thought there, mate.
Yep. Um...
257
00:14:46,053 --> 00:14:47,487
What have you got for me?
258
00:14:47,487 --> 00:14:51,658
I can see little squares
of really crispy bacon
259
00:14:51,658 --> 00:14:53,526
but quite thick.
260
00:14:53,526 --> 00:14:55,895
Uh, I wanna say pancetta.
261
00:14:58,498 --> 00:14:59,967
Pancetta.
262
00:15:11,778 --> 00:15:16,116
Julie Goodwin, is there
pancetta in your fish stew?
263
00:15:16,116 --> 00:15:17,650
I'm so sorry.
264
00:15:17,650 --> 00:15:20,087
There is not pancetta
in the fish stew.
265
00:15:21,354 --> 00:15:23,323
Antonio, you know
what that means, mate.
266
00:15:23,323 --> 00:15:24,924
You are in round 2.
267
00:15:24,924 --> 00:15:26,626
You can join Declan, my friend.
268
00:15:26,626 --> 00:15:29,062
Have you also lost your
appetite?
269
00:15:29,062 --> 00:15:30,397
No, it's pretty good.
270
00:15:32,332 --> 00:15:34,267
I really didn't wanna go
into round 2.
271
00:15:34,267 --> 00:15:35,268
That's a lot of pressure.
272
00:15:35,268 --> 00:15:37,237
It's gonna be a hard day.
273
00:15:37,237 --> 00:15:41,574
Alright, we've got two people
already in round 2.
274
00:15:41,574 --> 00:15:43,476
We're looking for three more.
275
00:15:43,476 --> 00:15:47,247
OK, Cath. Your turn.
276
00:15:47,247 --> 00:15:49,516
I can feel my heart really racing.
277
00:15:49,516 --> 00:15:52,619
Julie's such an inspiration to
me. I don't wanna get it wrong.
278
00:15:53,820 --> 00:15:57,090
Um, I'm just gonna go
by the basics of a stock,
279
00:15:57,090 --> 00:15:58,625
so I'm gonna say celery.
280
00:16:00,527 --> 00:16:01,894
Celery.
281
00:16:04,931 --> 00:16:06,833
Cath, there is celery
in the fish stew.
282
00:16:06,833 --> 00:16:08,235
Yeah!
283
00:16:09,702 --> 00:16:11,338
Whoo!
284
00:16:13,206 --> 00:16:14,774
Robbie, you are up.
285
00:16:14,774 --> 00:16:16,809
I had a few things
already in my head.
286
00:16:16,809 --> 00:16:19,479
But by the time it came up...
up the line,
287
00:16:19,479 --> 00:16:22,549
...a lot of people
took those things.
288
00:16:22,549 --> 00:16:24,484
Well, I can taste the chilli.
289
00:16:26,853 --> 00:16:28,821
And a bit of a vinegar taste
in it.
290
00:16:28,821 --> 00:16:31,924
Is there Tabasco, um, sauce?
291
00:16:34,261 --> 00:16:35,428
Julie...
292
00:16:37,030 --> 00:16:39,032
...Tabasco in the stew?
293
00:16:39,032 --> 00:16:41,901
I'm sorry, there's no Tabasco.
294
00:16:43,670 --> 00:16:45,705
Deadset thought I could taste it.
295
00:16:48,708 --> 00:16:51,911
Alright, we've got three people
already in round 2.
296
00:16:53,746 --> 00:16:55,615
We're looking for two more.
297
00:16:58,085 --> 00:16:59,986
Being 15th,
298
00:16:59,986 --> 00:17:03,290
I can't even think of 15 things
in this stew.
299
00:17:03,290 --> 00:17:06,493
Every ingredient that I'm
thinking, it's been rattled
off before me.
300
00:17:06,493 --> 00:17:07,827
Ralph.
301
00:17:07,827 --> 00:17:11,098
I'm gonna go with the...
the seasoning of salt.
302
00:17:11,098 --> 00:17:13,100
There has to be salt in the dish.
303
00:17:13,100 --> 00:17:14,934
Wow.
304
00:17:14,934 --> 00:17:16,403
My heart sinks.
305
00:17:17,404 --> 00:17:20,740
I should have known
to just keep it more simple.
306
00:17:22,442 --> 00:17:24,477
Of course there's salt
in there, Ralph!
307
00:17:25,678 --> 00:17:26,979
Hey!
308
00:17:28,448 --> 00:17:29,916
Rhiannon.
309
00:17:29,916 --> 00:17:31,818
I'm going with onion.
310
00:17:31,818 --> 00:17:33,052
Onion.
311
00:17:34,053 --> 00:17:35,955
I was gonna say that.
312
00:17:35,955 --> 00:17:38,258
Julie... onion?
313
00:17:38,258 --> 00:17:40,059
There is onion.
Oh!
314
00:17:42,262 --> 00:17:44,531
Nice one, Rhiannon.
315
00:17:47,234 --> 00:17:51,371
Oh, Grace, the last one for
round 1.
316
00:17:52,439 --> 00:17:54,241
I can taste this lemon flavour.
317
00:17:54,241 --> 00:17:57,244
But when you've got this much
pressure on your shoulders,
318
00:17:57,244 --> 00:17:59,946
lemon, all of a sudden,
tastes like lime
319
00:17:59,946 --> 00:18:02,582
or it tastes like vinegar
or anything else
320
00:18:02,582 --> 00:18:04,884
and so I'm feeling really nervous.
321
00:18:06,886 --> 00:18:08,455
What have we got?
322
00:18:08,455 --> 00:18:11,791
I reckon there might be
a squeeze of lemon.
323
00:18:11,791 --> 00:18:14,694
A little squeeze of lemon?
324
00:18:14,694 --> 00:18:15,862
A squeeze of lemon.
325
00:18:16,863 --> 00:18:19,632
Is that going off something you
can taste or something that you
hope?
326
00:18:19,632 --> 00:18:21,734
Um...
327
00:18:43,022 --> 00:18:45,758
I can taste some lemon.
Ooh, she can taste the lemon.
328
00:18:45,758 --> 00:18:47,960
Mm-hm.
Julie?
329
00:18:47,960 --> 00:18:49,329
Is there lemon in there?
330
00:18:56,503 --> 00:19:00,507
It is the longest three-second
pause of my life.
331
00:19:09,982 --> 00:19:11,351
There is lemon.
332
00:19:11,351 --> 00:19:14,187
Lemons.
333
00:19:17,324 --> 00:19:19,792
Alright. We've gone
through everyone once.
334
00:19:19,792 --> 00:19:21,628
We've got three in round 2.
335
00:19:21,628 --> 00:19:23,230
Back to the beginning. Rue.
336
00:19:24,864 --> 00:19:26,699
There's still some easy ones
in there. Come on.
337
00:19:26,699 --> 00:19:28,501
I hope so.
338
00:19:28,501 --> 00:19:31,003
Being from Zimbabwe,
we love our stews.
339
00:19:32,138 --> 00:19:35,174
When I make stews,
I do put some tomato paste.
340
00:19:35,174 --> 00:19:38,110
So I'm going to go with tomato paste.
341
00:19:39,178 --> 00:19:40,613
Tomato paste?
342
00:19:40,613 --> 00:19:42,181
Yeah.
343
00:19:47,420 --> 00:19:49,622
I don't know.
I'm crossing my fingers.
344
00:19:51,190 --> 00:19:56,663
Julie Goodwin, is there any
tomato paste in your fish
stew?
345
00:19:56,663 --> 00:19:57,864
Yes or no?
346
00:19:59,666 --> 00:20:01,601
I'm sorry, Rue, no.
347
00:20:01,601 --> 00:20:03,169
No!
348
00:20:04,170 --> 00:20:07,507
Rue, that means you are
in round 2, I'm afraid.
349
00:20:07,507 --> 00:20:08,875
Oh, my gosh.
350
00:20:11,210 --> 00:20:12,912
Bow-bow!
351
00:20:12,912 --> 00:20:15,748
There's no tomato paste.
352
00:20:17,149 --> 00:20:18,385
Dammit.
353
00:20:18,385 --> 00:20:20,620
Oh, my gosh.
354
00:20:20,620 --> 00:20:22,389
I'm feeling nervous.
355
00:20:22,389 --> 00:20:24,257
You guys are so great!
356
00:20:29,095 --> 00:20:30,330
Amy.
357
00:20:33,300 --> 00:20:35,935
I'm going to go with parsley.
358
00:20:37,069 --> 00:20:39,572
There is parsley
in the seafood stew.
359
00:20:42,609 --> 00:20:43,943
Jessica.
360
00:20:46,613 --> 00:20:48,281
I see the butter
on the bread.
361
00:20:48,281 --> 00:20:50,383
I'm pretty confident.
362
00:20:50,383 --> 00:20:51,884
Butter.
363
00:20:57,089 --> 00:20:58,458
We do have butter.
364
00:21:04,797 --> 00:21:07,367
Alice What you saying?
365
00:21:07,367 --> 00:21:08,701
White wine.
366
00:21:10,202 --> 00:21:11,371
White wine!
367
00:21:11,371 --> 00:21:12,472
Yay!
368
00:21:13,473 --> 00:21:14,774
Malissa.
369
00:21:14,774 --> 00:21:16,376
Olive oil.
370
00:21:16,376 --> 00:21:19,579
There is olive oil
in the seafood stew.
371
00:21:23,149 --> 00:21:26,018
Adi, you're up. What have you
got?
372
00:21:27,019 --> 00:21:28,287
I'm gonna say water.
373
00:21:28,287 --> 00:21:29,589
Water?
Yeah.
374
00:21:30,590 --> 00:21:32,058
There's water.
375
00:21:33,926 --> 00:21:35,094
Brent.
376
00:21:35,094 --> 00:21:36,929
There's only one more spot.
377
00:21:36,929 --> 00:21:38,798
I don't wanna be in the second round.
378
00:21:40,099 --> 00:21:41,768
You feeling good?
Yeah, real good.
379
00:21:41,768 --> 00:21:45,004
There's obviously
a white-flesh fish in there.
380
00:21:45,004 --> 00:21:48,341
Declan guessed barramundi,
which was wrong.
381
00:21:48,341 --> 00:21:50,377
Alright, hit me. What have you
got?
382
00:21:53,279 --> 00:21:55,848
Snapper.
Snapper?
383
00:22:02,021 --> 00:22:04,957
Julie, is there snapper
in the fish stew?
384
00:22:04,957 --> 00:22:07,427
There is snapper, Brent.
385
00:22:10,062 --> 00:22:11,731
It's the biggest relief.
386
00:22:11,731 --> 00:22:14,266
I know there's still
a lot of people to go
387
00:22:14,266 --> 00:22:16,002
before it comes back to my
third turn
388
00:22:16,002 --> 00:22:18,738
and hopefully, hopefully, I'm
safe.
389
00:22:20,873 --> 00:22:22,475
Phil.
390
00:22:22,475 --> 00:22:24,043
Chilli.
391
00:22:24,043 --> 00:22:27,213
Very good. Very good.
My favourite.
392
00:22:27,213 --> 00:22:30,883
There's only one more person
to go through into elimination.
393
00:22:30,883 --> 00:22:32,552
Uh, bay leaves.
394
00:22:34,421 --> 00:22:35,588
Oh, man!
395
00:22:35,588 --> 00:22:38,558
This line is moving
closer and closer to me.
396
00:22:38,558 --> 00:22:41,027
Maybe leaks.
397
00:22:41,027 --> 00:22:43,029
Yay!
398
00:22:44,296 --> 00:22:46,599
Everything I can taste
is being guessed.
399
00:22:46,599 --> 00:22:48,100
I'm gonna say flour.
400
00:22:53,139 --> 00:22:55,875
OK, she's getting interesting.
401
00:22:58,845 --> 00:23:00,379
Grace, you're up.
402
00:23:02,682 --> 00:23:07,186
I'm looking at this bowl and I
can't taste anything anymore.
403
00:23:07,186 --> 00:23:09,388
I am lost for ideas.
404
00:23:10,623 --> 00:23:13,893
Oh, jeez, this is hard. Um...
405
00:23:13,893 --> 00:23:15,862
Then I noticed
the little baguette on the side
406
00:23:15,862 --> 00:23:18,230
and think,
in order to make a baguette,
407
00:23:18,230 --> 00:23:20,032
you need some sort of rising agent.
408
00:23:20,032 --> 00:23:21,668
Yeast.
409
00:23:21,668 --> 00:23:23,269
Yeast?
410
00:23:28,374 --> 00:23:30,610
You're trying to think
about the baguette?
411
00:23:30,610 --> 00:23:32,144
Mm-hm.
412
00:23:34,814 --> 00:23:36,315
For a seafood stew,
413
00:23:36,315 --> 00:23:38,751
it's probably the last thing
that you should guess
414
00:23:38,751 --> 00:23:42,354
but they said everything in the
meal is under the cloches,
415
00:23:42,354 --> 00:23:46,025
so I cross my fingers and just
hope that it's under there.
416
00:23:48,427 --> 00:23:49,529
Julie?
417
00:23:49,529 --> 00:23:51,564
Yeast in there?
418
00:23:54,133 --> 00:23:55,234
There is yeast.
419
00:24:00,973 --> 00:24:04,043
Oh, God, the relief.
Oh, my goodness.
420
00:24:05,111 --> 00:24:07,279
Alright, we're going round
again. Whoo!
421
00:24:07,279 --> 00:24:08,681
Round 3.
422
00:24:10,517 --> 00:24:12,885
This is going to go around
another time
423
00:24:12,885 --> 00:24:15,354
and I'm increasingly nervous.
424
00:24:19,058 --> 00:24:22,762
I don't have any safe
ingredients left for me to guess.
425
00:24:22,762 --> 00:24:24,797
Amy. First up.
426
00:24:24,797 --> 00:24:26,365
What are you thinking?
427
00:24:26,365 --> 00:24:27,667
Um...
428
00:24:27,667 --> 00:24:30,202
Hot paprika.
429
00:24:32,839 --> 00:24:36,408
Julie Goodwin, is there hot
paprika in your fish stew?
430
00:24:37,677 --> 00:24:38,978
There is hot paprika.
431
00:24:40,647 --> 00:24:43,215
Good job, Amy.
432
00:24:43,215 --> 00:24:44,617
Well done.
433
00:24:44,617 --> 00:24:46,653
Jessica, how you feeling?
434
00:24:46,653 --> 00:24:48,320
Nervous.
435
00:24:48,320 --> 00:24:50,089
Um...
436
00:24:50,089 --> 00:24:54,961
I'm getting a distinctive herb
flavour that is not parsley.
437
00:24:56,128 --> 00:24:59,566
I think that a lot of fish
stews have tarragon in them.
438
00:24:59,566 --> 00:25:02,168
But I'm not really sure.
439
00:25:02,168 --> 00:25:04,804
So, educated guess.
440
00:25:04,804 --> 00:25:07,439
Um, I'm going to guess tarragon.
441
00:25:26,926 --> 00:25:28,127
Julie...
442
00:25:29,261 --> 00:25:31,397
...is there tarragon in your
stew?
443
00:25:33,232 --> 00:25:34,667
There is no tarragon.
444
00:25:34,667 --> 00:25:36,302
Oh!
445
00:25:43,542 --> 00:25:47,313
I gave her my best go
and I got it wrong.
446
00:25:47,313 --> 00:25:49,181
Oh, my God, that's a tough
group. I know.
447
00:25:50,783 --> 00:25:52,184
Congratulations, everyone.
448
00:25:52,184 --> 00:25:56,088
You have survived the taste
test and this elimination.
449
00:25:56,088 --> 00:25:58,124
Please head on up to the gantry.
450
00:25:58,124 --> 00:26:00,559
Guys.
451
00:26:03,229 --> 00:26:05,832
I'm in round 2.
I'm pretty gutted.
452
00:26:05,832 --> 00:26:10,169
The other four cooks
are really strong competitors.
453
00:26:12,905 --> 00:26:15,875
It's going to be a difficult cook.
454
00:26:18,044 --> 00:26:22,014
Unfortunately, the five of you
were knocked out in the taste test,
455
00:26:22,014 --> 00:26:26,152
which means it all comes down
to what you cook in this round.
456
00:26:29,588 --> 00:26:32,191
But we have to come clean.
457
00:26:34,894 --> 00:26:38,631
There's been a lot of secrets
and surprises this season
458
00:26:38,631 --> 00:26:42,935
but this is the biggest one yet.
459
00:26:42,935 --> 00:26:43,970
Oh!
460
00:26:47,206 --> 00:26:52,044
There's one more cook who will
be joining you for round 2.
461
00:26:53,713 --> 00:26:56,348
She's actually cooked
in this kitchen before...
462
00:26:57,984 --> 00:27:00,787
...and now she's back for redemption.
463
00:27:02,354 --> 00:27:06,458
Second chances are hard to come
by in this competition
464
00:27:06,458 --> 00:27:10,396
but she earned hers fair and square.
465
00:27:11,563 --> 00:27:12,732
Larissa!
466
00:27:12,732 --> 00:27:16,302
Please welcome back
to the competition, Larissa!
467
00:27:25,444 --> 00:27:27,814
Surprise! I'm back.
468
00:27:27,814 --> 00:27:30,016
Oh, my gosh.
469
00:27:30,016 --> 00:27:33,285
It feels absolutely amazing
walking back into this kitchen
470
00:27:33,285 --> 00:27:36,255
thanks to my Second Chance Apron.
471
00:27:40,492 --> 00:27:42,428
But it just suddenly dawns on me
472
00:27:42,428 --> 00:27:45,131
that in the elimination cook
with me
473
00:27:45,131 --> 00:27:48,400
is Rue, Declan,
Robbie, Antonio and Jess.
474
00:27:48,400 --> 00:27:50,502
Larissa, you're back!
475
00:27:50,502 --> 00:27:54,106
My heart breaks a bit
because it's my worst fear.
476
00:27:54,106 --> 00:27:56,575
Cooking against people
that are my friends.
477
00:27:57,844 --> 00:27:59,411
It's not a good feeling.
478
00:28:13,726 --> 00:28:16,295
Larissa, you're back!
Hello.
479
00:28:16,295 --> 00:28:18,364
Should we, uh, spill the beans
a little bit?
480
00:28:18,364 --> 00:28:22,134
What did you win on day 1
and you may be wearing it?
481
00:28:22,134 --> 00:28:24,436
Oh, Second Chance Apron.
482
00:28:25,537 --> 00:28:27,673
Wow!
Ooh!
483
00:28:27,673 --> 00:28:30,442
That apron, it gives Larissa
484
00:28:30,442 --> 00:28:34,313
the chance to earn her place
back in the competition today.
485
00:28:35,782 --> 00:28:37,850
Oh, that's amazing.
486
00:28:37,850 --> 00:28:41,320
All she's gotta do
is survive this elimination.
487
00:28:42,488 --> 00:28:45,291
And she'll swap that grey apron
for a white one.
488
00:28:45,291 --> 00:28:46,793
Oh, wow.
489
00:28:46,793 --> 00:28:48,194
Ah!
490
00:28:51,063 --> 00:28:52,999
Larissa.
Yes?
491
00:28:52,999 --> 00:28:55,534
How's it feel to be back?
Uh, definitely feel pressure.
492
00:28:55,534 --> 00:28:56,803
But it is what it is.
493
00:28:57,069 --> 00:28:59,405
I'm really grateful to have a
second chance at cooking for
you guys,
494
00:28:59,405 --> 00:29:01,707
so it's a big thing.
495
00:29:01,707 --> 00:29:03,342
Nice. It is a big thing.
496
00:29:03,342 --> 00:29:05,277
As much as I love this grey apron,
497
00:29:05,277 --> 00:29:08,948
I want that beautiful white
apron at the end of this cook.
498
00:29:08,948 --> 00:29:10,316
That's the goal.
499
00:29:10,316 --> 00:29:11,818
Please meet Julie Goodwin
as well, Larissa.
500
00:29:11,818 --> 00:29:14,420
Hello. Hi.
Hi. Welcome back.
501
00:29:14,420 --> 00:29:15,955
Thank you.
502
00:29:15,955 --> 00:29:17,924
Righto.
Back to the challenge at hand.
503
00:29:19,725 --> 00:29:21,760
The ingredients behind us
504
00:29:21,760 --> 00:29:23,896
were all in Julie's fish stew
505
00:29:23,896 --> 00:29:25,731
in the round 1 taste test.
506
00:29:25,731 --> 00:29:27,499
Right.
507
00:29:27,499 --> 00:29:29,368
Those ingredients...
508
00:29:31,137 --> 00:29:34,440
...are now your pantry for
round 2.
509
00:29:34,440 --> 00:29:35,641
Wow!
510
00:29:35,641 --> 00:29:38,177
We're gonna give you 75 minutes
511
00:29:38,177 --> 00:29:39,745
to take what's here
512
00:29:39,745 --> 00:29:42,614
and create something delicious.
513
00:29:44,050 --> 00:29:46,552
There's no under-bench today.
514
00:29:46,552 --> 00:29:47,553
Wow.
515
00:29:47,553 --> 00:29:49,055
That's tricky.
516
00:29:50,322 --> 00:29:52,291
There is no garden today.
517
00:29:52,291 --> 00:29:54,326
There is no pantry today.
518
00:30:00,332 --> 00:30:02,668
This is everything you have.
519
00:30:02,668 --> 00:30:03,802
OK.
520
00:30:06,205 --> 00:30:09,641
The magnitude
of what I have to do today
521
00:30:09,641 --> 00:30:13,145
just got a whole lot
more challenging.
522
00:30:13,145 --> 00:30:17,183
Whoever cooks us the least
impressive dish in this round
523
00:30:17,183 --> 00:30:21,553
will be going home, and this
time there are no second chances.
524
00:30:23,089 --> 00:30:24,656
Are you ready?
525
00:30:24,656 --> 00:30:26,425
Yes!
Julie.
526
00:30:26,425 --> 00:30:27,960
Good luck, everybody.
527
00:30:27,960 --> 00:30:29,862
Your time starts now.
528
00:30:34,700 --> 00:30:36,035
Thanks, guys!
529
00:30:36,035 --> 00:30:37,769
Welcome back, Larissa!
530
00:30:37,769 --> 00:30:39,872
Nice, Larissa. Come on.
531
00:30:39,872 --> 00:30:42,108
Another massive surprise.
532
00:30:42,108 --> 00:30:44,010
It's so good to see her face again.
533
00:30:44,010 --> 00:30:46,578
She's back.
But she's such a good cook.
534
00:30:46,578 --> 00:30:48,780
So it is another contestant
535
00:30:48,780 --> 00:30:51,417
that I'm going up against
in this elimination
536
00:30:51,417 --> 00:30:53,052
that I'm really nervous about.
537
00:30:53,052 --> 00:30:54,987
That's a nice barra.
538
00:30:54,987 --> 00:30:56,956
Yeah, good-looking barramundi.
539
00:30:56,956 --> 00:30:58,490
Great-looking barra, Declan.
540
00:31:00,592 --> 00:31:02,728
This snapper got me here... Alright.
541
00:31:02,728 --> 00:31:05,064
...but gonna be using it in this dish
542
00:31:05,064 --> 00:31:07,266
and hopefully making up
for my mistake.
543
00:31:07,266 --> 00:31:08,300
Come on, Dec.
544
00:31:08,300 --> 00:31:10,236
Declan is a hoot and a half. Yep.
545
00:31:10,236 --> 00:31:12,404
I really wanna impress Julie.
546
00:31:12,404 --> 00:31:16,008
She's just a star that I've
watched growing up on MasterChef.
547
00:31:16,008 --> 00:31:18,310
So I'm fangirling a little bit.
548
00:31:19,478 --> 00:31:21,380
I'm gonna do much like Julie's.
549
00:31:21,380 --> 00:31:24,016
Um, I'm gonna do a seafood stew.
550
00:31:24,016 --> 00:31:26,585
Flavour is the most important
thing to get right
551
00:31:26,585 --> 00:31:29,688
and the seafood's not gonna be
overcooked or undercooked.
552
00:31:29,688 --> 00:31:33,825
I just gotta manage my stress
and everything that's going on
553
00:31:33,825 --> 00:31:36,228
and, yeah, hopefully
I can bring it home.
554
00:31:36,228 --> 00:31:38,697
Let's crank this baby up.
555
00:31:38,697 --> 00:31:41,934
Well, round 2, here we are.
You know the feeling. I know
the feeling.
556
00:31:41,934 --> 00:31:43,970
I do know the feeling, yeah.
Not a great feeling.
557
00:31:43,970 --> 00:31:45,437
This is the first time
558
00:31:45,437 --> 00:31:49,341
that we've taken the
under-bench and the pantry and
the garden off of them
559
00:31:49,341 --> 00:31:51,610
and just said,
"Hey, this is all you've got."
560
00:31:51,610 --> 00:31:53,412
There's no eggs for them to use,
561
00:31:53,412 --> 00:31:55,847
so that kind of knocks out
a bunch of things.
562
00:31:55,847 --> 00:31:58,250
But other than that, they've
got all the food groups.
563
00:31:58,250 --> 00:32:01,520
So many different sort of ways
you could go with the
flavours, so...
564
00:32:01,520 --> 00:32:03,922
It's really gonna separate, I think,
565
00:32:03,922 --> 00:32:05,591
the good cooks from the sort of...
566
00:32:05,591 --> 00:32:07,093
The nimble cooks.
...OK cooks today, yeah.
567
00:32:07,093 --> 00:32:08,094
You know?
568
00:32:08,360 --> 00:32:10,997
But this is exactly where I
think you get the best stuff.
569
00:32:10,997 --> 00:32:12,031
Yeah.
Yep.
570
00:32:12,298 --> 00:32:15,201
Because you're taking people
outside of their comfort zones.
571
00:32:15,201 --> 00:32:16,635
Yeah.
572
00:32:16,635 --> 00:32:19,105
They've gotta be creative.
They've gotta think on their feet.
573
00:32:19,105 --> 00:32:20,806
It's gonna be interesting.
574
00:32:20,806 --> 00:32:22,241
How are you going?
575
00:32:22,241 --> 00:32:24,076
Oh, you know,
a lot of things going on...
576
00:32:24,076 --> 00:32:25,944
That's good.
...at the one time.
577
00:32:25,944 --> 00:32:27,013
Yep.
578
00:32:27,013 --> 00:32:29,548
My strategy today
is to stick to my strengths.
579
00:32:29,548 --> 00:32:32,851
I'm gonna make pasta.
That's my comfort zone.
580
00:32:32,851 --> 00:32:33,852
That's it.
581
00:32:33,852 --> 00:32:36,522
I'll make a really nice
spaghetti al pomodoro.
582
00:32:36,522 --> 00:32:39,891
I'm gonna do a spaghetti the
Calabrian way, which is with no eggs.
583
00:32:39,891 --> 00:32:42,094
Looking good, Jess.
584
00:32:42,094 --> 00:32:44,596
It's not ideal that there's no eggs
585
00:32:44,596 --> 00:32:48,634
but I've made pasta
with no eggs plenty of times
586
00:32:48,634 --> 00:32:52,638
with plain flour, water, oil
and a bit of salt.
587
00:32:52,638 --> 00:32:55,441
The dough doesn't work the same
way. It's a much stiffer dough.
588
00:32:55,441 --> 00:32:59,145
So you have to actually give it
a bit more love and attention.
589
00:32:59,145 --> 00:33:01,313
What do you think Jess is
making? I don't know.
590
00:33:01,313 --> 00:33:03,582
Well, she's got
the pasta roller, so...
591
00:33:03,582 --> 00:33:05,984
Jess is making pasta.
592
00:33:05,984 --> 00:33:08,254
Um, she's strong in that.
593
00:33:09,388 --> 00:33:11,890
But if you don't have
the right ingredients,
594
00:33:11,890 --> 00:33:13,792
personally, I wouldn't go near it.
595
00:33:13,792 --> 00:33:16,628
You know, no eggs and bread flour.
596
00:33:16,628 --> 00:33:20,499
Not the greatest flour
to make pasta.
597
00:33:20,499 --> 00:33:24,036
You know, I'm not Italian. I
don't make a hell of a lot of pasta.
598
00:33:24,036 --> 00:33:26,638
But I reckon it's
a bit of a sketchy decision.
599
00:33:26,638 --> 00:33:29,375
Let's go, Jess!
600
00:33:29,375 --> 00:33:31,343
I'm fine.
Go, Robbie.
601
00:33:31,343 --> 00:33:32,778
Look at his swagger.
602
00:33:32,778 --> 00:33:35,947
Just like...
603
00:33:35,947 --> 00:33:38,250
Look at the hips.
604
00:33:39,651 --> 00:33:41,387
Looking cool there, Robbie.
605
00:33:41,387 --> 00:33:43,722
Cool as a cucumber.
606
00:33:43,722 --> 00:33:45,157
Hi, Robbie.
607
00:33:45,157 --> 00:33:47,193
How are you feeling about this
cook?
608
00:33:47,193 --> 00:33:49,195
Oh, quite comfortable, I think.
609
00:33:49,195 --> 00:33:51,197
Wonderful.
Smells amazing.
610
00:33:51,197 --> 00:33:52,798
Yeah, it's um...
Just getting a stock going.
611
00:33:52,798 --> 00:33:55,401
Gonna do it like Julie's stew
but, um, from the bush, you know.
612
00:33:55,401 --> 00:33:58,237
OK. Bush-inspired seafood stew.
613
00:33:58,237 --> 00:33:59,338
Yeah.
Great.
614
00:33:59,338 --> 00:34:01,039
This is...
It's a good challenge, this.
615
00:34:01,039 --> 00:34:03,642
I've got 10 kids and 17 grandkids.
616
00:34:03,642 --> 00:34:05,544
Sorry, how many?
617
00:34:05,544 --> 00:34:07,045
Yes.
10 kids and...
618
00:34:07,045 --> 00:34:08,247
17 grandkids.
619
00:34:08,247 --> 00:34:09,615
Wow! And do you cook for...
620
00:34:09,615 --> 00:34:11,183
Every day.
You cook a lot?
621
00:34:11,183 --> 00:34:12,318
Wow!
622
00:34:12,418 --> 00:34:14,853
Is this the kind of stuff
you'd cook for all of them?
623
00:34:14,853 --> 00:34:16,688
Yeah.
Yep. A lot of seafood and...
624
00:34:16,688 --> 00:34:19,458
A lot of seafood. We have
a lot of seafood at home, yeah.
625
00:34:19,458 --> 00:34:20,859
It's already smelling amazing.
626
00:34:20,859 --> 00:34:22,027
Yeah.
OK, good luck.
627
00:34:22,027 --> 00:34:23,595
Thanks, Julie. Thank you.
Good luck.
628
00:34:24,896 --> 00:34:27,366
I think it's an advantage
having such a huge big family.
629
00:34:27,366 --> 00:34:29,268
Especially in
the Indigenous community.
630
00:34:29,268 --> 00:34:30,736
Your home's open every day,
631
00:34:30,736 --> 00:34:33,004
so you have people popping in
every minute of the day
632
00:34:33,004 --> 00:34:35,407
and then you know they're
staying for dinner 'cause the
food's nice.
633
00:34:35,407 --> 00:34:38,577
So, you know, you end up with a
family of 15 or 20 every night.
634
00:34:38,577 --> 00:34:40,078
So this suits me I think.
635
00:34:40,078 --> 00:34:42,181
This is what I do
every day of the week.
636
00:34:43,182 --> 00:34:44,916
Where's Antonio
going?
637
00:34:44,916 --> 00:34:47,018
Fish as well.
638
00:34:47,018 --> 00:34:48,420
Go, Antonio!
639
00:34:49,855 --> 00:34:53,159
I always tend to
default to desserts when the
pressure's on,
640
00:34:53,159 --> 00:34:56,428
but the pantry today,
it's full of savoury,
641
00:34:56,428 --> 00:34:59,665
so I need to do something that
I'm really confident about.
642
00:34:59,665 --> 00:35:02,000
Antonio.
Hello, hello!
643
00:35:02,000 --> 00:35:06,372
What are you making? So, I'm
making some fish empanadas.
644
00:35:06,372 --> 00:35:08,006
I'm hoping the flavour
will come through
645
00:35:08,006 --> 00:35:10,209
and - I don't know - everything
deep-fried is pretty good.
646
00:35:10,209 --> 00:35:11,610
I love it. I love it.
647
00:35:11,610 --> 00:35:14,146
It's not about being
the most refined dish.
648
00:35:14,146 --> 00:35:16,215
It's about being the tastiest
dish. Yep.
649
00:35:16,215 --> 00:35:17,483
Yeah.
Yeah?
650
00:35:17,483 --> 00:35:19,685
If you can nail it,
I don't see you going anywhere.
651
00:35:19,685 --> 00:35:21,887
Yeah, so, hopefully.
Yeah!
652
00:35:21,887 --> 00:35:23,555
Fingers crossed.
Thank you.
653
00:35:23,555 --> 00:35:24,990
Going good, Antonio.
654
00:35:24,990 --> 00:35:29,828
Empanadas are this actually
half-moon made out of dough
655
00:35:29,828 --> 00:35:31,263
filled with amazing fillings.
656
00:35:33,365 --> 00:35:35,401
So, I'm planning
to poach the snapper,
657
00:35:35,401 --> 00:35:39,171
then fold the fish
through all the aromatics.
658
00:35:39,171 --> 00:35:40,872
Oh, beautiful.
659
00:35:43,675 --> 00:35:46,478
You've already had 15 minutes.
You've only got one hour to go.
660
00:35:53,319 --> 00:35:54,553
Yeah, real good.
661
00:35:54,553 --> 00:35:56,154
Come on, Rue. Looking good.
662
00:35:56,154 --> 00:35:57,256
Looking good, honey.
663
00:35:57,256 --> 00:36:00,959
So, I'm doing mussels
in a white wine sauce
664
00:36:00,959 --> 00:36:02,794
and then I'm going to do
my flatbread
665
00:36:02,794 --> 00:36:05,030
so that they can dip
all that good sauce.
666
00:36:05,030 --> 00:36:07,333
I'm hoping it will be delicious.
667
00:36:10,269 --> 00:36:13,439
Nice, Larissa. Let's go.
Good to have you back.
668
00:36:13,439 --> 00:36:15,874
Pretty... pretty...
669
00:36:15,874 --> 00:36:17,809
It's pretty crazy to be back,
to be honest.
670
00:36:17,809 --> 00:36:20,679
Like, obviously high-pressure
cook and high stakes,
671
00:36:20,679 --> 00:36:23,282
but I'm really grateful to have
the opportunity to be cooking
in here,
672
00:36:23,282 --> 00:36:26,618
so hopefully I can make some magic.
673
00:36:26,618 --> 00:36:29,255
I'm gonna make chicken pelmeni,
674
00:36:29,255 --> 00:36:31,290
like the Russian chicken dumpling,
675
00:36:31,290 --> 00:36:33,292
in a broth.
676
00:36:33,292 --> 00:36:35,193
Making pelmeni is something
that I have done
677
00:36:35,193 --> 00:36:37,062
since I was literally a toddler.
678
00:36:37,062 --> 00:36:40,899
You know, some of my best
memories around my babushka's
table,
679
00:36:40,899 --> 00:36:43,869
making pelmeni for hours and hours,
680
00:36:43,869 --> 00:36:46,372
so it's close to my heart
and close to my roots
681
00:36:46,372 --> 00:36:48,874
and something I know inside out.
682
00:36:48,874 --> 00:36:50,276
Go, Larissa.
683
00:36:50,276 --> 00:36:51,577
Doing well. Doing well.
684
00:36:51,577 --> 00:36:53,545
Thank you, cheer squad.
685
00:36:55,514 --> 00:36:58,750
I'm looking for a nice soft
dough for my dumpling wrappers.
686
00:36:58,750 --> 00:37:00,051
Uh-oh.
687
00:37:00,051 --> 00:37:01,953
But it's a bit slushy.
688
00:37:01,953 --> 00:37:04,690
You alright? No, I just put
the wrong water in it.
689
00:37:04,690 --> 00:37:07,693
This is not recoverable.
690
00:37:07,693 --> 00:37:09,861
I'm fighting for my place
back in the competition,
691
00:37:09,861 --> 00:37:13,299
so every single element
has to be perfect,
692
00:37:13,299 --> 00:37:17,168
otherwise I'll be walking
straight back out those doors.
693
00:37:30,282 --> 00:37:32,684
I'm making the dough
for my pelmeni...
694
00:37:32,684 --> 00:37:33,685
Uh-oh.
695
00:37:33,685 --> 00:37:35,454
...but it's a bit slushy.
696
00:37:35,454 --> 00:37:36,822
You alright?
No.
697
00:37:36,822 --> 00:37:38,156
I'm gonna have to remake it.
698
00:37:38,156 --> 00:37:40,926
Go, Larissa. MAN 2:
Redemption day. You got this.
699
00:37:40,926 --> 00:37:44,162
I only have one shot to cook my
way back into this competition.
700
00:37:44,162 --> 00:37:46,732
75. 170.
701
00:37:46,732 --> 00:37:49,735
So, every single element
has to be perfect.
702
00:37:52,270 --> 00:37:55,040
Look who's back!
How are you going?
703
00:37:55,040 --> 00:37:56,375
Great.
So nice to meet you.
704
00:37:56,375 --> 00:37:57,609
Oh, look, sounds like
705
00:37:57,609 --> 00:37:59,545
you've been through the whole
roller-coaster already.
706
00:37:59,545 --> 00:38:00,646
Oh, my gosh, like, literally.
707
00:38:00,646 --> 00:38:03,081
What's the dish
that's going to keep you here?
708
00:38:03,081 --> 00:38:05,551
I'm gonna make some chicken
pelmeni in a chicken broth.
709
00:38:05,551 --> 00:38:06,918
Is that like a dumpling?
710
00:38:06,918 --> 00:38:09,655
Yeah, so, it's a Russian
dumpling, basically.
711
00:38:09,655 --> 00:38:10,756
Beautiful.
712
00:38:11,022 --> 00:38:12,958
So, these are going to be
filled with chicken, bacon, garlic,
713
00:38:12,958 --> 00:38:14,960
parsley, some onion, paprika,
714
00:38:14,960 --> 00:38:16,362
and hopefully
they're flavoursome enough
715
00:38:16,362 --> 00:38:18,263
and the broth is delicious
and happy days.
716
00:38:18,263 --> 00:38:22,768
Beautiful. I think that's just
quintessential love food.
717
00:38:22,768 --> 00:38:24,035
Yes.
Isn't it?
718
00:38:24,035 --> 00:38:26,037
It's just beautiful feel-good
food. Yes.
719
00:38:26,037 --> 00:38:28,073
I'm looking forward to
your hug in a bowl.
720
00:38:28,073 --> 00:38:29,375
Thank you.
721
00:38:29,575 --> 00:38:33,144
It sounds like a hug in a bowl,
so I hope I can deliver a hug
in a bowl.
722
00:38:33,144 --> 00:38:35,481
That's what I'm hoping for.
723
00:38:36,715 --> 00:38:39,150
We have MasterChef royalty
in the house
724
00:38:39,150 --> 00:38:41,787
and all you've got to do is
bring us our delicious dish.
725
00:38:41,787 --> 00:38:43,154
45 minutes to go.
726
00:38:44,456 --> 00:38:47,192
Oh, my gosh.
Go, people!
727
00:38:47,192 --> 00:38:48,827
Hi, Declan!
Hey. How are we?
728
00:38:48,827 --> 00:38:51,463
Declan, wonderful!
What have we got going on here?
729
00:38:51,463 --> 00:38:55,367
Um, so, filleted snapper.
Snapper? Not the barra?
730
00:38:55,367 --> 00:38:57,469
Yeah, not the barramundi.
731
00:38:57,469 --> 00:39:00,372
Prawns are peeled and the
chicken wings, I've broken up.
732
00:39:00,372 --> 00:39:01,907
So, what's your finished dish?
733
00:39:01,907 --> 00:39:04,443
Much like yours, so it's gonna
be... Oh, OK, yep.
734
00:39:04,443 --> 00:39:05,411
...a seafood stew.
735
00:39:05,511 --> 00:39:07,012
- Beautiful.
- So, I've got the
prawns and snapper.
736
00:39:07,012 --> 00:39:09,915
I just want to focus on
getting them perfect...
737
00:39:09,915 --> 00:39:10,916
Great.
738
00:39:10,916 --> 00:39:12,718
...and obviously
jam-packed full of flavour.
739
00:39:12,718 --> 00:39:15,220
It sounds good to me, Declan,
and good luck.
740
00:39:15,220 --> 00:39:16,622
Smells amazing.
Thank you, Julie.
741
00:39:16,622 --> 00:39:18,657
I'm very, very blessed
to be in your presence.
742
00:39:18,657 --> 00:39:20,392
Aww.
Aren't we all?
743
00:39:20,392 --> 00:39:22,193
You're so cute, Declan!
744
00:39:26,665 --> 00:39:30,001
I've chosen the
snapper and some... some veggies,
745
00:39:30,001 --> 00:39:33,304
so I'm gonna do fish empanadas.
746
00:39:33,304 --> 00:39:35,507
I've definitely cooked this before.
747
00:39:35,507 --> 00:39:37,375
You know, growing up in Venezuela,
748
00:39:37,375 --> 00:39:40,579
my grandma was really, really
good at making empanadas.
749
00:39:40,579 --> 00:39:43,982
We would have some, you know,
mince left over from lunch,
750
00:39:43,982 --> 00:39:45,817
that would definitely go in.
751
00:39:45,817 --> 00:39:48,987
So, this dish, it's definitely
part of who I am.
752
00:39:48,987 --> 00:39:51,256
Come on, Antonio!
753
00:39:51,256 --> 00:39:52,390
You right, brother?
754
00:39:52,758 --> 00:39:55,627
I'm definitely not ready to go
home. Fighting for my life in
this kitchen.
755
00:39:58,029 --> 00:40:00,799
So, let's dissect these dishes.
756
00:40:00,799 --> 00:40:02,400
We've got Robbie at the front.
757
00:40:02,400 --> 00:40:05,571
Some good flavour going on in
that base of his stew, which
is great.
758
00:40:05,571 --> 00:40:08,874
I think now
it comes down to balancing,
759
00:40:08,874 --> 00:40:10,509
but also cooking that seafood...
760
00:40:10,509 --> 00:40:12,010
Absolutely.
...just perfectly.
761
00:40:12,010 --> 00:40:13,912
Good job, Robbie.
762
00:40:13,912 --> 00:40:15,614
Larissa - chicken dumpling
broth. Broth.
763
00:40:15,614 --> 00:40:16,948
Yep.
Great.
764
00:40:16,948 --> 00:40:19,417
Oh, this is taking a long time.
765
00:40:19,417 --> 00:40:21,219
I'm looking at the chicken mix,
766
00:40:21,219 --> 00:40:23,321
hoping that it is gonna be
as promised,
767
00:40:23,321 --> 00:40:26,792
which is juicy and delicious.
768
00:40:26,792 --> 00:40:29,060
Um, Antonio - fish empanadas.
769
00:40:29,060 --> 00:40:32,030
Yeah, I'm excited by the idea
that he's deep-frying these.
770
00:40:32,030 --> 00:40:33,665
Mm. You know, get 'em nice and crispy.
771
00:40:33,665 --> 00:40:34,866
Deep-fryer.
772
00:40:34,866 --> 00:40:37,235
Oh, deep-fryer! Yeah,
buddy!
773
00:40:37,235 --> 00:40:38,369
Fingers crossed.
774
00:40:38,369 --> 00:40:39,638
Rue.
Rue.
775
00:40:39,638 --> 00:40:42,240
Yeah, Rue's next up.
Mm, OK.
776
00:40:42,240 --> 00:40:44,876
She's got the same as
a few people out there -
777
00:40:44,876 --> 00:40:47,112
a stew ticking away.
778
00:40:47,112 --> 00:40:48,814
She's gonna poach the mussels.
779
00:40:48,814 --> 00:40:50,381
There's really
nowhere to hide in that.
780
00:40:50,381 --> 00:40:53,318
Speaking of nowhere to hide,
um... Spaghetti pomodoro.
781
00:40:53,318 --> 00:40:56,354
Jess, that smells so
good!
782
00:40:56,354 --> 00:40:58,557
She's made some cracking
pastas. Yes.
783
00:40:58,557 --> 00:40:59,958
As I said, there's nowhere to hide,
784
00:40:59,958 --> 00:41:01,359
and when there's only
six people cooking,
785
00:41:01,359 --> 00:41:03,629
you're in the danger zone,
you know what I'm saying?
786
00:41:03,629 --> 00:41:05,597
Especially when you're doing
pasta with bread flour.
787
00:41:05,597 --> 00:41:06,798
It could turn pear-shaped.
788
00:41:08,900 --> 00:41:12,203
Spaghetti al pomodoro. It's
one of my favourite dishes.
789
00:41:12,203 --> 00:41:13,572
It's a classic.
790
00:41:13,572 --> 00:41:16,908
I've got my sauce simmering away.
791
00:41:16,908 --> 00:41:19,277
Alright, I've gotta get
my pasta started.
792
00:41:19,277 --> 00:41:21,580
Now I can start making my spaghetti.
793
00:41:21,580 --> 00:41:24,616
There's no
under-bench staples today,
794
00:41:24,616 --> 00:41:26,484
so, without the eggs,
795
00:41:26,484 --> 00:41:30,789
it doesn't have the rich colour
that it usually would,
796
00:41:30,789 --> 00:41:35,026
and it is a bit thinner
than I make it at home,
797
00:41:35,026 --> 00:41:38,964
but, so far,
things are coming along nicely
798
00:41:38,964 --> 00:41:41,867
and I'm on track
to finish this dish.
799
00:41:41,867 --> 00:41:43,669
Jessica!
800
00:41:43,669 --> 00:41:45,103
Hello!
So...
801
00:41:45,103 --> 00:41:49,374
OK, I'm making a super
flavourful pomodoro sauce with spaghetti.
802
00:41:49,374 --> 00:41:52,410
Nowhere to hide
here. I know.
803
00:41:52,410 --> 00:41:54,580
How's your pasta? No-egg pasta,
I'm guessing, obviously.
804
00:41:54,580 --> 00:41:56,615
Yeah, it's the way
my nonna makes it.
805
00:41:56,615 --> 00:41:59,384
Nothing wrong with that,
but you used bread flour.
806
00:42:03,922 --> 00:42:05,423
Um...
807
00:42:06,592 --> 00:42:09,895
Have you made pasta
with normal bread flour before?
808
00:42:09,895 --> 00:42:11,429
I have not.
809
00:42:11,429 --> 00:42:12,864
Mm.
810
00:42:14,232 --> 00:42:16,001
Risky.
811
00:42:16,001 --> 00:42:17,636
Uh-oh.
812
00:42:32,317 --> 00:42:36,154
Jessica, have you made pasta
with normal bread flour before?
813
00:42:36,154 --> 00:42:39,424
I have not. Risky.
814
00:42:41,960 --> 00:42:42,994
Yeah.
Good luck.
815
00:42:42,994 --> 00:42:44,162
Thanks.
816
00:42:44,162 --> 00:42:48,566
I've just realised
that I've made spaghetti
817
00:42:48,566 --> 00:42:50,636
with bread flour.
818
00:42:50,636 --> 00:42:54,539
I don't know what made me think
that this was plain flour.
819
00:42:56,608 --> 00:42:59,811
This could really change
the texture of the pasta.
820
00:42:59,811 --> 00:43:01,246
25 minutes!
821
00:43:01,246 --> 00:43:05,917
So, it's not ideal,
but I'm still gonna keep going.
822
00:43:05,917 --> 00:43:10,221
I'm hoping that the flavour
of my sauce is good.
823
00:43:11,790 --> 00:43:14,592
And the spaghetti has a bite to it.
824
00:43:14,592 --> 00:43:16,728
I'm gonna give it my best crack.
825
00:43:18,429 --> 00:43:19,530
Fingers crossed.
826
00:43:23,234 --> 00:43:24,736
How's it taste?
It's alright.
827
00:43:24,736 --> 00:43:27,105
Love it! Love it!
828
00:43:27,105 --> 00:43:29,474
Robbie!
Robbie. What's going on here?
829
00:43:29,474 --> 00:43:31,943
This looks good.
Making a bit of a seafood stew.
830
00:43:31,943 --> 00:43:33,344
We've got some flavour
going on there.
831
00:43:33,344 --> 00:43:34,946
You've got some good flavour
going on there.
832
00:43:34,946 --> 00:43:37,148
And then...
Squid, mussels and prawns.
833
00:43:37,148 --> 00:43:41,152
So, mate, you've just gotta
focus on cooking it perfectly
and balancing,
834
00:43:41,152 --> 00:43:43,121
but you're on a good track there.
835
00:43:43,121 --> 00:43:45,090
You're a good man. I love you,
bro. Good job.
836
00:43:45,090 --> 00:43:46,958
Thank you, brother. Thank you,
bro. Good luck.
837
00:43:46,958 --> 00:43:48,894
So, it's time to put the
seafood in.
838
00:43:48,894 --> 00:43:51,296
It's gotta be cooked perfectly.
839
00:43:51,296 --> 00:43:53,098
Come on, Robbie.
Come on, Robbie.
840
00:43:53,098 --> 00:43:55,934
But, you know, I know my seafood.
841
00:43:55,934 --> 00:44:00,338
I eat it every day in the week,
so I'm quite confident right now.
842
00:44:04,710 --> 00:44:07,245
I'm making
a prawn and fish stew.
843
00:44:07,245 --> 00:44:09,547
Got my stock in the pressure cooker.
844
00:44:09,547 --> 00:44:11,482
Yeah, Deccie,
get moving, mate.
845
00:44:11,482 --> 00:44:13,451
Few herbs and spices.
846
00:44:13,451 --> 00:44:14,485
A few herbs!
847
00:44:16,021 --> 00:44:18,824
So, now I'm working on
my tomato soup.
848
00:44:18,824 --> 00:44:20,125
Oh, smells delish!
849
00:44:20,125 --> 00:44:21,626
It's smoky.
850
00:44:21,626 --> 00:44:24,963
I've got hot paprika
and the smoked paprika.
851
00:44:24,963 --> 00:44:27,165
I just want this to
be a flavour bomb.
852
00:44:27,165 --> 00:44:31,502
Hopefully I've got enough time
to serve some bread with it,
853
00:44:31,502 --> 00:44:32,804
much like Julie's.
854
00:44:32,804 --> 00:44:35,907
A bit of bread to dip in with
it, it really goes hand in hand.
855
00:44:35,907 --> 00:44:38,476
I haven't made bread
in the competition so far,
856
00:44:38,476 --> 00:44:41,212
so it's definitely risky,
857
00:44:41,212 --> 00:44:44,582
but, you know, I wanna show
that I'm willing to push myself.
858
00:44:44,582 --> 00:44:46,051
I'm familiar with bread,
859
00:44:46,051 --> 00:44:50,455
but not as much as
the French bread king himself.
860
00:44:51,957 --> 00:44:53,291
Go, Larissa!
861
00:44:55,927 --> 00:44:58,864
I'm fighting for my
position back into this competition,
862
00:44:58,864 --> 00:45:01,767
so I need to nail this dish.
863
00:45:01,767 --> 00:45:03,869
My broth is going.
864
00:45:05,703 --> 00:45:09,407
I've created my chicken mix
that's gonna go inside of my pelmeni.
865
00:45:10,641 --> 00:45:13,044
And I'm happy with the dough.
866
00:45:13,044 --> 00:45:15,146
So, making pelmenis,
867
00:45:15,146 --> 00:45:17,282
I like mine to be
really, really full,
868
00:45:17,282 --> 00:45:19,284
so I pack them with lots of filling
869
00:45:19,284 --> 00:45:21,586
and I fold them into,
like, a half-moon
870
00:45:21,586 --> 00:45:23,188
and then you bring
the two bits together
871
00:45:23,188 --> 00:45:25,791
and they look like a little
babushka with the little...
872
00:45:25,791 --> 00:45:27,092
...with the little scarf on.
873
00:45:27,092 --> 00:45:28,359
I think they look so cute.
874
00:45:28,359 --> 00:45:30,028
Look at
Larissa's dumplings.
875
00:45:30,028 --> 00:45:31,396
Gorgeous.
876
00:45:31,396 --> 00:45:33,398
Larissa.
Hello!
877
00:45:33,398 --> 00:45:34,632
Welcome back.
Thank you.
878
00:45:34,632 --> 00:45:35,633
What's the meal?
879
00:45:35,633 --> 00:45:40,171
I am making chicken pelmeni
in a broth.
880
00:45:40,171 --> 00:45:41,706
Say the word again. Pelmeni.
881
00:45:41,706 --> 00:45:43,708
Pelmeni.
Yep. It's a dumpling.
882
00:45:43,708 --> 00:45:46,244
And then what... So, what have
you got going on here?
883
00:45:46,244 --> 00:45:50,048
Um, so, this is what I call...
884
00:45:50,048 --> 00:45:53,051
We fry off vegetables to put in
our broth to add some extra flavs.
885
00:45:53,051 --> 00:45:54,652
Some extra what?
Flavs.
886
00:45:54,652 --> 00:45:56,487
Flavs.
Flavs.
887
00:45:56,487 --> 00:45:57,488
OK.
888
00:45:57,488 --> 00:45:59,357
Love it. Extra flav.
I'm hoping!
889
00:45:59,357 --> 00:46:00,591
Enough said. Great.
890
00:46:02,160 --> 00:46:04,963
The most critical part of this
cook is in front of you.
891
00:46:04,963 --> 00:46:06,697
10 minutes to go!
892
00:46:09,267 --> 00:46:11,569
Come on, guys!
893
00:46:16,574 --> 00:46:17,642
Let's go, Rue!
894
00:46:17,742 --> 00:46:22,313
I'm making mussels in
a white wine and tomato sauce
895
00:46:22,313 --> 00:46:23,949
and flatbread.
896
00:46:23,949 --> 00:46:26,151
I'm going good. I'm going good.
897
00:46:26,151 --> 00:46:29,187
So, I am just going to
pop my mussels in.
898
00:46:29,187 --> 00:46:30,922
Let's go, Rue!
Yeah, Rue.
899
00:46:30,922 --> 00:46:32,891
We do not want to
overcook the mussels.
900
00:46:34,292 --> 00:46:36,394
Oh, OK, that's not the one.
901
00:46:37,562 --> 00:46:39,297
OK, yep.
902
00:46:41,099 --> 00:46:43,234
Keep pushing, guys.
903
00:46:43,234 --> 00:46:46,137
So, 10 minutes is
almost up.
904
00:46:46,137 --> 00:46:51,176
I've made my parsley sauce and
I'm finally happy with the fish filling
905
00:46:51,176 --> 00:46:53,078
and it tastes amazing.
906
00:46:53,078 --> 00:46:54,112
Yummy.
907
00:46:54,545 --> 00:46:58,683
I have all my circles of dough
ready to be assembled into the empanadas.
908
00:46:58,683 --> 00:47:01,019
These are what I like
to call 'chunky boys'
909
00:47:01,019 --> 00:47:04,789
and I want to seal them really
nice so they get that crispy edge
910
00:47:04,789 --> 00:47:06,091
when I deep-fry them.
911
00:47:06,091 --> 00:47:08,927
That's probably the best part
of the empanada.
912
00:47:08,927 --> 00:47:10,728
His empanadas look great.
913
00:47:10,728 --> 00:47:11,729
Yummy!
914
00:47:11,729 --> 00:47:13,498
I wanna try one.
915
00:47:13,498 --> 00:47:16,067
I think it's good.
I mean, I like it like that.
916
00:47:16,067 --> 00:47:19,570
I'm hoping to serve the judges
food that I really like.
917
00:47:19,570 --> 00:47:23,574
So, they should be done in the
hot oil as quick as I can.
918
00:47:23,574 --> 00:47:25,376
Maybe a couple of minutes
919
00:47:25,376 --> 00:47:28,279
'cause this is where, you know,
things could go wrong, potentially.
920
00:47:28,279 --> 00:47:32,450
I only have enough to make
Julie and the judges one empanada.
921
00:47:33,518 --> 00:47:34,519
No.
922
00:47:35,954 --> 00:47:37,923
It's gonna overcook
if he leaves it in there.
923
00:47:37,923 --> 00:47:39,490
I don't know.
924
00:47:39,490 --> 00:47:41,626
It's a lot longer
than two minutes, Antonio.
925
00:47:41,626 --> 00:47:43,161
Yes.
926
00:47:43,161 --> 00:47:44,930
Looks a lot longer than two minutes.
927
00:47:44,930 --> 00:47:48,666
Yeah, I mean...
928
00:47:48,666 --> 00:47:50,735
What do you think that will do
to the inside?
929
00:47:50,735 --> 00:47:53,538
My oil is not hot enough.
930
00:47:53,538 --> 00:47:54,639
Oh!
931
00:47:56,441 --> 00:47:58,409
Oh, crap!
932
00:47:58,409 --> 00:48:01,012
Split empanada -
it's my worst nightmare.
933
00:48:02,213 --> 00:48:05,050
I really don't want this to be
the last dish I put through
934
00:48:05,050 --> 00:48:06,684
in the MasterChef kitchen.
935
00:48:18,463 --> 00:48:22,167
Smells good in here.
Smells really good in here.
936
00:48:22,167 --> 00:48:24,869
There's some big decisions
to be made out there.
937
00:48:24,869 --> 00:48:26,371
You've only got five minutes to go.
938
00:48:33,178 --> 00:48:36,481
Poor Antonio over there. Like,
you can see him stressed to
the hilt.
939
00:48:36,481 --> 00:48:40,685
Split empanada -
it's my worst nightmare
940
00:48:40,685 --> 00:48:43,754
'cause now there's oil
in the empanada itself.
941
00:48:43,754 --> 00:48:45,590
Come on, Antonio. Go, buddy.
942
00:48:45,590 --> 00:48:48,126
How you going?
Uh, I've been better.
943
00:48:48,126 --> 00:48:50,128
I know that my oil is not hot enough,
944
00:48:50,128 --> 00:48:51,729
so I crank up the heat
945
00:48:51,729 --> 00:48:54,132
and once it's golden on the outside,
946
00:48:54,132 --> 00:48:57,368
I get rid of the excess oil and
then I need to finish the cook.
947
00:48:57,368 --> 00:48:58,536
Yeah.
948
00:48:58,736 --> 00:49:02,440
I'm pretty nervous. Yeah, it's
not the place I really wanted
to be.
949
00:49:02,440 --> 00:49:03,608
Man...
950
00:49:07,678 --> 00:49:10,481
I'm... I'm on track,
I'm... I'm ready to roll.
951
00:49:10,481 --> 00:49:13,851
I think there's more than
enough depth of flavour in this.
952
00:49:13,851 --> 00:49:15,653
I'm loving it.
953
00:49:15,653 --> 00:49:17,055
I'm in the zone.
954
00:49:17,055 --> 00:49:18,656
Yeah, Deccie,
get moving, mate.
955
00:49:18,656 --> 00:49:21,192
I'm pretty stoked to cook a
dish for Julie Goodwin
956
00:49:21,192 --> 00:49:23,461
and from her ingredients.
957
00:49:23,461 --> 00:49:25,930
The sauce looks shiny and glossy.
958
00:49:25,930 --> 00:49:27,098
Ooh, it's naughty.
959
00:49:27,098 --> 00:49:28,399
Naughty!
960
00:49:28,399 --> 00:49:29,500
It's naughty.
961
00:49:29,500 --> 00:49:31,502
It tastes naughty.
It tastes naughty but nice.
962
00:49:31,502 --> 00:49:32,503
I like it.
963
00:49:32,503 --> 00:49:36,341
And I'm happy with
how the bread's turning out.
964
00:49:36,341 --> 00:49:39,610
I just hope that I can survive
my first elimination cook.
965
00:49:39,610 --> 00:49:41,179
For one of you, it's gonna be
966
00:49:41,179 --> 00:49:43,114
your final dish
in the MasterChef kitchen.
967
00:49:43,114 --> 00:49:45,183
You've got three minutes to go.
968
00:49:47,552 --> 00:49:49,387
Let's go, guys. Come on!
969
00:49:50,488 --> 00:49:52,357
Keep an eye on your
mussels. Yeah, yeah.
970
00:49:52,357 --> 00:49:55,160
Go, Larissa!
Doing well, doing well.
971
00:49:55,160 --> 00:49:57,895
My broth is
a lovely golden colour.
972
00:49:57,895 --> 00:50:00,665
I've made my pelmeni and I'm
cooking them in the broth
973
00:50:00,665 --> 00:50:02,667
so that they take on the flavour.
974
00:50:02,667 --> 00:50:04,835
Oh, yeah, that's hot.
975
00:50:04,835 --> 00:50:07,638
I think that my babushka
would be proud.
976
00:50:07,638 --> 00:50:11,776
I just hope that this is enough
to get me back into the competition.
977
00:50:11,776 --> 00:50:14,479
I hope this is the hug in the
bowl that Julie wants.
978
00:50:14,479 --> 00:50:16,013
Let's go, Larissa. Come on.
979
00:50:16,013 --> 00:50:17,014
No pressure!
980
00:50:17,014 --> 00:50:20,451
No pressure, just all...
No pressure.
981
00:50:20,451 --> 00:50:23,954
Get it on the plate.
There's only one minute to go!
982
00:50:25,623 --> 00:50:27,225
Come on, Rob!
Come on, mate!
983
00:50:27,225 --> 00:50:29,627
I just wanna make it a bit more
fancy for you guys.
984
00:50:29,627 --> 00:50:31,896
But there's no parsley left.
985
00:50:31,896 --> 00:50:33,664
Oh! There's parsley.
It's right behind you.
986
00:50:33,664 --> 00:50:35,900
I think Declan's got some.
Any parsley there, bud?
987
00:50:35,900 --> 00:50:37,335
What do you need? Parsley?
988
00:50:39,770 --> 00:50:42,173
You can tell he was a footy
player with hands like that.
989
00:50:42,173 --> 00:50:44,542
I usually do with one hand, usually.
990
00:50:44,542 --> 00:50:46,877
I think, to me, it tastes quite nice,
991
00:50:46,877 --> 00:50:49,214
and there's mussels,
prawns and the squid.
992
00:50:49,214 --> 00:50:53,818
It's cooked right to the time,
so I think I've got it under control.
993
00:50:55,353 --> 00:50:57,122
I'm running out of time,
994
00:50:57,122 --> 00:51:01,159
but I'm happy with the flavours
of my pomodoro sauce...
995
00:51:01,159 --> 00:51:02,827
Come on, Jess.
Let's go, Jess!
996
00:51:02,827 --> 00:51:06,464
...and the spaghetti
does have some bite to it,
997
00:51:06,464 --> 00:51:07,932
miraculously.
998
00:51:09,234 --> 00:51:13,037
I'm really hoping that
this is enough to keep me safe.
999
00:51:13,037 --> 00:51:14,972
I am not ready to go home.
1000
00:51:14,972 --> 00:51:16,006
You guys got this.
1001
00:51:16,006 --> 00:51:18,509
Gantry, 10...
1002
00:51:18,509 --> 00:51:22,647
9, 8, 7, 6
1003
00:51:22,647 --> 00:51:26,284
5, 4, 3, 2, 1.
1004
00:51:37,662 --> 00:51:39,029
Oh, that was... Yeah.
1005
00:51:39,029 --> 00:51:41,699
The 75 minutes
didn't feel like much time
1006
00:51:41,699 --> 00:51:44,101
and, you know, you have
a few things that can go wrong,
1007
00:51:44,101 --> 00:51:45,670
so that's what makes it difficult,
1008
00:51:45,670 --> 00:51:47,838
but I'm really hoping
it's not the end of my journey.
1009
00:51:47,838 --> 00:51:49,607
I really want to stay here
in MasterChef.
1010
00:51:56,814 --> 00:51:59,650
That was
a pressure-laden second round.
1011
00:51:59,650 --> 00:52:02,687
Julie Goodwin's here, which,
you know, puts a bit of fear
in them.
1012
00:52:02,687 --> 00:52:05,055
It's only
the third elimination as well.
1013
00:52:05,055 --> 00:52:06,824
Obviously, people are new to this.
1014
00:52:06,824 --> 00:52:08,526
Larissa's back in the kitchen. Yeah.
1015
00:52:08,526 --> 00:52:10,027
It's gonna be
an interesting tasting.
1016
00:52:10,027 --> 00:52:11,996
Shall we get the first one in?
Yep.
1017
00:52:13,097 --> 00:52:15,099
All the best, Robbie.
Thank you.
1018
00:52:16,467 --> 00:52:19,604
I'm really excited
for Julie trying my food.
1019
00:52:19,604 --> 00:52:22,607
Robbie.
Oh, here he is.
1020
00:52:22,607 --> 00:52:27,144
Just hoping that when she
tastes it, she's gonna get the
wow factors.
1021
00:52:28,713 --> 00:52:30,147
What have you made us, mate?
1022
00:52:30,147 --> 00:52:33,150
Seafood with tomato soup.
1023
00:52:36,187 --> 00:52:37,655
Awesome.
You did your version.
1024
00:52:37,655 --> 00:52:39,624
Now we're gonna have
Robbie's version.
1025
00:52:39,624 --> 00:52:42,227
It sounds like you didn't feel
restricted at all.
1026
00:52:42,227 --> 00:52:44,962
No. When you're home-cooking,
you just use what's in your
pantry, mate.
1027
00:52:44,962 --> 00:52:47,598
That's exactly it.
I call it 'fridge shaker'.
1028
00:52:47,598 --> 00:52:49,066
You shake the fridge,
whatever falls out,
1029
00:52:49,066 --> 00:52:51,269
you cook it up into dinner
and that's it, yeah.
1030
00:52:51,269 --> 00:52:52,837
Brilliant. Thanks, mate.
1031
00:52:52,837 --> 00:52:54,171
Thanks very much.
Thanks, Robbie.
1032
00:52:54,171 --> 00:52:56,274
Thanks, Robbie.
Thanks. Enjoy.
1033
00:52:58,008 --> 00:53:01,312
Looks good. Smells good. Mm.
1034
00:53:01,312 --> 00:53:03,648
Thank you.
1035
00:53:26,771 --> 00:53:29,039
I think that is
really, really yummy.
1036
00:53:29,039 --> 00:53:32,877
That soup has so much flavour
in it.
1037
00:53:32,877 --> 00:53:35,179
Mm.
Really deep flavour.
1038
00:53:35,179 --> 00:53:36,714
Absolutely beautiful.
1039
00:53:36,714 --> 00:53:38,916
All of the seafood
is beautifully cooked.
1040
00:53:38,916 --> 00:53:42,320
I mean,
he has respected the produce.
1041
00:53:42,320 --> 00:53:46,190
I'm really proud of Robbie.
Like, this really shows how far
he's come.
1042
00:53:46,190 --> 00:53:47,658
Yeah, couldn't agree more.
1043
00:53:47,658 --> 00:53:50,661
I've just gotta say,
it's, like, Robbie's 65.
1044
00:53:50,661 --> 00:53:52,497
Like, so much for the old, you know,
1045
00:53:52,497 --> 00:53:54,198
"You can't teach an old dog
new tricks."
1046
00:53:54,198 --> 00:53:56,501
You can.
1047
00:53:56,501 --> 00:53:58,869
Good job, Uncle Robbie.
1048
00:54:01,672 --> 00:54:04,742
Antonio.
Hey, guys.
1049
00:54:10,415 --> 00:54:12,917
Antonio, what have you made us?
1050
00:54:12,917 --> 00:54:14,552
Snapper empanadas.
1051
00:54:19,424 --> 00:54:21,326
If this was your last cook
in the kitchen...
1052
00:54:21,326 --> 00:54:23,160
Yep. ..do you think you've done
enough?
1053
00:54:23,160 --> 00:54:24,895
I'd be really sad.
1054
00:54:26,364 --> 00:54:28,499
Um...
1055
00:54:30,501 --> 00:54:31,869
Oof. Sorry, guys.
1056
00:54:36,507 --> 00:54:39,176
It's alright. It's alright, Antonio.
1057
00:54:40,578 --> 00:54:44,014
I really... I didn't...
I really didn't want to cry.
1058
00:54:46,417 --> 00:54:49,754
I've shed a lot of tears in
that chair, mate. Don't worry
about it.
1059
00:54:53,090 --> 00:54:55,092
Why is it important to you?
1060
00:54:55,092 --> 00:54:59,096
One of the reasons I am here
is because of my grandma.
1061
00:55:00,731 --> 00:55:03,401
Um, she passed away
a couple of years ago
1062
00:55:03,401 --> 00:55:07,605
and, uh, I made her a promise.
1063
00:55:07,605 --> 00:55:11,241
I promised her I was going to
apply for MasterChef.
1064
00:55:11,241 --> 00:55:15,613
There was a reason, like, if I
wanted to do it and pursue food,
1065
00:55:15,613 --> 00:55:18,783
that I was actually
gonna give it 100%.
1066
00:55:20,785 --> 00:55:22,953
Well, you kept your promise.
Yeah, I did.
1067
00:55:22,953 --> 00:55:26,391
And here you are and I'm sure
that your nan is really proud.
1068
00:55:27,625 --> 00:55:29,760
Absolutely. We're glad
to have you here, buddy.
1069
00:55:29,760 --> 00:55:31,996
Alright, we're gonna taste it now.
1070
00:55:31,996 --> 00:55:33,163
Thanks, buddy.
Thanks, Antonio.
1071
00:55:35,032 --> 00:55:38,268
I'm definitely asking my
grandma for some help.
1072
00:55:38,268 --> 00:55:41,906
It may be just put a little bit
of magic touch into my empanadas.
1073
00:55:45,443 --> 00:55:47,712
I know they're not perfect,
1074
00:55:47,712 --> 00:55:50,715
but I'm really not ready
to leave the kitchen.
1075
00:55:50,715 --> 00:55:52,750
Alright.
1076
00:56:11,101 --> 00:56:13,838
Get inspired by
our fabulous home cooks.
1077
00:56:13,838 --> 00:56:17,708
Stream full episodes
of MasterChef Australia now
1078
00:56:17,708 --> 00:56:20,010
on 10 play.
1079
00:56:42,633 --> 00:56:45,035
I thought the concept was fantastic,
1080
00:56:45,035 --> 00:56:47,872
however, there's flaws
to the execution.
1081
00:56:49,607 --> 00:56:52,910
Obviously, it opened up,
whereas it should be
beautifully sealed.
1082
00:56:52,910 --> 00:56:55,112
I think the fryer
was too low a temperature.
1083
00:56:55,112 --> 00:56:59,083
He really needed to crank it up
and fry it quicker.
1084
00:56:59,083 --> 00:57:01,852
The sauce, bit of a vampire slayer.
1085
00:57:01,852 --> 00:57:03,020
Plenty of garlic in there.
1086
00:57:03,353 --> 00:57:05,590
None of us are gonna be
kissing anyone tonight, that's
for sure.
1087
00:57:05,590 --> 00:57:07,024
I thought it was really tasty.
1088
00:57:07,024 --> 00:57:11,128
I thought the filling was tasty
and the sauce, yes, garlicky,
1089
00:57:11,128 --> 00:57:13,798
but I thought it brought
a bit of zing to it.
1090
00:57:13,798 --> 00:57:15,566
So, there's a lot of promise here.
1091
00:57:15,566 --> 00:57:16,767
Yeah.
Yeah.
1092
00:57:16,767 --> 00:57:19,570
Decent effort without
setting the world on fire.
1093
00:57:19,570 --> 00:57:22,272
Will that be enough for him
today or will it send him
home?
1094
00:57:28,078 --> 00:57:30,247
Hi, Rue. Hello.
1095
00:57:30,247 --> 00:57:33,083
Hi.
1096
00:57:34,351 --> 00:57:35,820
What's the dish?
1097
00:57:35,820 --> 00:57:41,391
Mussels in white wine
and tomato sauce.
1098
00:57:44,862 --> 00:57:47,464
I can't quite read you today. Yeah.
1099
00:57:47,464 --> 00:57:51,702
It's like a bit of resignation,
a little bit of excitement,
1100
00:57:51,702 --> 00:57:53,103
a little bit of fangirling.
1101
00:57:53,203 --> 00:57:58,042
There's definitely excitement
to meet her. That's it.
1102
00:57:58,042 --> 00:57:59,443
Thank you.
1103
00:58:03,781 --> 00:58:07,084
Um, these look yummy. Yeah.
1104
00:58:07,084 --> 00:58:09,453
I think the only reason
I'm not, like, convinced
1105
00:58:09,453 --> 00:58:14,191
is because the maker of the
dish is not convinced.
1106
00:58:14,191 --> 00:58:15,325
It's...
1107
00:58:15,626 --> 00:58:17,962
You know, from the perspective
of being on that side of the table
1108
00:58:17,962 --> 00:58:19,363
a number of times,
1109
00:58:19,363 --> 00:58:21,231
you can think
it's gonna be a delicious dish,
1110
00:58:21,231 --> 00:58:23,868
but you still don't know
how you lot are gonna take it.
1111
00:58:23,868 --> 00:58:25,603
"You lot."
You lot.
1112
00:58:25,603 --> 00:58:27,772
You're now part of us.
You're one of us now.
1113
00:58:27,772 --> 00:58:30,741
One of us! One of us!
I'm one of you lot. Oh, wow.
1114
00:58:47,925 --> 00:58:50,728
I thought that sauce
was absolutely beautiful.
1115
00:58:50,728 --> 00:58:53,831
I could smell it
when it first hit the table,
1116
00:58:53,831 --> 00:58:57,835
but when I tasted it, that
smoked paprika was really
forward in there
1117
00:58:57,835 --> 00:59:00,270
and the chilli's just right.
1118
00:59:00,270 --> 00:59:01,806
The mussels - succulent.
1119
00:59:01,806 --> 00:59:04,975
They were absolutely perfectly
cooked and I'm really happy
for her.
1120
00:59:04,975 --> 00:59:07,011
It was an epic dish.
1121
00:59:07,011 --> 00:59:11,248
I mean, it's scary to think
where she could go in this competition.
1122
00:59:15,552 --> 00:59:17,387
Alright, mate. Hello.
1123
00:59:18,589 --> 00:59:20,390
I didn't spill it.
1124
00:59:20,390 --> 00:59:21,859
Declan?
1125
00:59:23,093 --> 00:59:26,597
This is my prawn and snapper soup
1126
00:59:26,597 --> 00:59:28,132
with flatbread.
1127
00:59:30,234 --> 00:59:33,070
How are we?
Yeah, nervous.
1128
00:59:33,070 --> 00:59:34,104
Nervous?
Yeah.
1129
00:59:34,104 --> 00:59:35,272
First time in the chair.
1130
00:59:35,272 --> 00:59:36,941
I, um...
1131
00:59:36,941 --> 00:59:39,576
Yeah, I've got a lot more
I wanna show you guys
1132
00:59:39,576 --> 00:59:42,412
and I wanna step out of
my comfort zone
1133
00:59:42,412 --> 00:59:45,683
and I know there's always room
for improvement.
1134
00:59:45,683 --> 00:59:48,585
The attitude is there.
The will to learn is there.
1135
00:59:48,585 --> 00:59:50,087
Just gotta hope the flavour's
there.
1136
00:59:51,255 --> 00:59:52,623
Thank you.
Thanks, Declan.
1137
00:59:52,623 --> 00:59:54,258
Thank you. Enjoy.
1138
01:00:11,676 --> 01:00:14,879
The prawns were cooked really nicely
1139
01:00:14,879 --> 01:00:16,714
and that base, you know, that soup,
1140
01:00:16,714 --> 01:00:19,717
he did a really good job of
getting a good amount of
flavour in there
1141
01:00:19,717 --> 01:00:21,418
without being super crazy.
1142
01:00:22,619 --> 01:00:24,789
Mm. A delicious, vibrant sauce.
1143
01:00:24,789 --> 01:00:26,824
I thought it was
really beautifully balanced,
1144
01:00:26,824 --> 01:00:31,561
the different paprikas
just another layer of flavour.
1145
01:00:31,561 --> 01:00:34,198
Um, the only thing
that I can really fault -
1146
01:00:34,198 --> 01:00:37,634
his attempt at a flatbread
is not so great.
1147
01:00:37,634 --> 01:00:42,472
It's a crispbread and it just
doesn't go with this type of meal.
1148
01:00:47,044 --> 01:00:48,746
Jessica.
1149
01:00:52,182 --> 01:00:54,985
First of all, what did you
make?
1150
01:00:54,985 --> 01:00:57,087
Spaghetti al pomodoro.
1151
01:00:59,890 --> 01:01:01,191
Nice.
1152
01:01:01,191 --> 01:01:04,394
Um, straight to spaghetti,
straight to this dish?
1153
01:01:05,595 --> 01:01:07,097
I saw the ingredients
1154
01:01:07,097 --> 01:01:09,599
and I definitely thought of
the pomodoro sauce
1155
01:01:09,599 --> 01:01:11,268
and I saw the flour and I thought,
1156
01:01:11,268 --> 01:01:14,939
"OK, I can make pasta
the way that my nonna does."
1157
01:01:14,939 --> 01:01:17,307
I just don't wanna live and die
on a pasta dish.
1158
01:01:18,909 --> 01:01:21,846
Well, we're ready to taste.
Thank you.
1159
01:01:21,846 --> 01:01:24,181
OK.
Thanks, Jess.
1160
01:01:24,181 --> 01:01:25,916
Thanks, Jessica.
1161
01:01:27,417 --> 01:01:30,087
Alright, a simple dish.
Nowhere to hide.
1162
01:01:31,488 --> 01:01:32,622
Thank you.
1163
01:01:47,271 --> 01:01:50,841
The pomodoro sauce,
it is just next-level tasty.
1164
01:01:50,841 --> 01:01:52,242
Mm.
1165
01:01:52,242 --> 01:01:55,279
But the pasta,
it was only bread flour...
1166
01:01:56,613 --> 01:01:58,348
...and the texture's
a little bit off.
1167
01:01:58,348 --> 01:01:59,683
Mm.
1168
01:01:59,683 --> 01:02:03,120
Jessica's so much better than
this bowl of food
1169
01:02:03,120 --> 01:02:07,324
and I think it all started with
the wrong decision today.
1170
01:02:07,324 --> 01:02:08,725
Mm.
1171
01:02:09,960 --> 01:02:13,397
I know the mindset that
you can be in in an elimination
1172
01:02:13,397 --> 01:02:15,632
where it's all or nothing,
1173
01:02:15,632 --> 01:02:18,803
so I'm gonna do something that
I'm really comfortable with,
1174
01:02:18,803 --> 01:02:20,771
but sometimes that doesn't work
1175
01:02:20,771 --> 01:02:24,408
when you don't have the
ingredients that you would
normally work with.
1176
01:02:31,381 --> 01:02:32,549
Good luck, pal.
Good luck.
1177
01:02:32,549 --> 01:02:33,951
Thank you!
Good luck.
1178
01:02:33,951 --> 01:02:37,687
I really want to make my way
back into the competition.
1179
01:02:39,556 --> 01:02:41,826
I've given everything to this cook.
1180
01:02:41,826 --> 01:02:43,828
Hello.
Hi.
1181
01:02:47,497 --> 01:02:50,234
I went home way too soon.
1182
01:02:50,234 --> 01:02:52,202
I have so much more to give.
1183
01:02:52,202 --> 01:02:55,105
I am not ready to go home again.
1184
01:03:06,150 --> 01:03:10,454
So, Larissa, what's the dish?
1185
01:03:10,454 --> 01:03:13,157
I've cooked pelmeni and broth.
1186
01:03:15,826 --> 01:03:18,628
How does a Second Chance Apron
feel?
1187
01:03:18,628 --> 01:03:20,865
Still the pressure of the
MasterChef kitchen, but it
wasn't...
1188
01:03:20,865 --> 01:03:22,232
It didn't feel so heavy.
1189
01:03:22,232 --> 01:03:24,701
Like, I hope it's... I hope
it's OK.
1190
01:03:26,170 --> 01:03:27,704
Just back yourself.
1191
01:03:27,704 --> 01:03:30,374
You know, you've got
this amazing food history.
1192
01:03:30,374 --> 01:03:35,145
Just fall right into it, 100%.
1193
01:03:35,145 --> 01:03:36,881
OK.
1194
01:03:36,881 --> 01:03:38,215
We'll taste now.
1195
01:03:38,215 --> 01:03:40,184
Thank you.
Thanks, Larissa.
1196
01:03:41,886 --> 01:03:43,854
They look well made, huh?
1197
01:03:43,854 --> 01:03:46,991
Really thin dumpling wrappers.
1198
01:03:48,058 --> 01:03:52,429
I find interesting
the grated bits at the end.
1199
01:03:52,429 --> 01:03:54,865
What did she say?
It was for more flaves?
1200
01:03:54,865 --> 01:03:56,466
Flavs. Flavs. Flavs.
1201
01:03:56,466 --> 01:03:58,435
Just more flavs.
Technical term?
1202
01:03:58,435 --> 01:04:00,137
Yeah. Yep.
1203
01:04:01,271 --> 01:04:03,107
Isn't that crazy,
the way that's worked out?
1204
01:04:03,107 --> 01:04:06,510
That there was one each for
you guys and two for me.
1205
01:04:06,510 --> 01:04:09,413
I did notice that.
Crazy like a fox.
1206
01:04:09,413 --> 01:04:10,847
Mental, isn't it?
1207
01:04:29,299 --> 01:04:30,901
I think it's just really yummy.
1208
01:04:30,901 --> 01:04:33,370
I'd be so happy,
1209
01:04:33,370 --> 01:04:35,605
especially if it was,
like, a rainy day
1210
01:04:35,605 --> 01:04:38,042
and someone gave me
a big, deep bowl and bib.
1211
01:04:38,042 --> 01:04:40,610
You know? I'd just...
I'd just hoe into that.
1212
01:04:40,610 --> 01:04:44,881
And beautiful dumpling skins.
I really enjoyed that.
1213
01:04:44,881 --> 01:04:48,252
And that little sneaky saute
of grated vegetables
1214
01:04:48,252 --> 01:04:51,021
does enrichen the broth as well.
1215
01:04:51,021 --> 01:04:53,857
It's a really tasty home-style
dish.
1216
01:04:53,857 --> 01:04:55,359
This was exactly
what she promised us.
1217
01:04:55,359 --> 01:04:57,227
A hug in a bowl. Yep.
1218
01:04:57,227 --> 01:04:59,263
I loved it. Yeah.
1219
01:05:04,001 --> 01:05:08,905
I'd like to thank Julie Goodwin
for coming to join us.
1220
01:05:10,407 --> 01:05:15,512
It's clear that this amazing
woman has inspired so many of you.
1221
01:05:16,713 --> 01:05:20,250
What an honour for us to have
her here in the MasterChef kitchen
1222
01:05:20,250 --> 01:05:23,387
to feed our souls and to feed
our bellies once again.
1223
01:05:23,387 --> 01:05:25,589
Julie Goodwin, thank you very much.
1224
01:05:25,589 --> 01:05:27,291
Thank you.
1225
01:05:28,925 --> 01:05:31,161
Thanks so much.
1226
01:05:33,730 --> 01:05:36,466
I saw some really beautiful
intuitive cooking
1227
01:05:36,466 --> 01:05:39,669
and I felt very privileged
to be able to taste your food.
1228
01:05:40,837 --> 01:05:42,639
I would just say to all of you,
1229
01:05:42,639 --> 01:05:46,810
just reach deep into your soul
and cook from there
1230
01:05:46,810 --> 01:05:48,878
and you can't go wrong.
1231
01:05:48,878 --> 01:05:51,048
So, thank you for having me.
Oh! Can you stay?
1232
01:05:51,048 --> 01:05:53,683
Oh, my God, Julie!
1233
01:05:56,486 --> 01:06:01,025
Well, it started with a stew
and it came down to you.
1234
01:06:02,993 --> 01:06:05,429
One dish in particular
stood out today...
1235
01:06:06,530 --> 01:06:08,298
...in a good way
1236
01:06:08,298 --> 01:06:12,936
and we all agreed that
it was dish of the day.
1237
01:06:12,936 --> 01:06:14,671
And that dish
1238
01:06:14,671 --> 01:06:16,240
was cooked by Robbie
1239
01:06:23,347 --> 01:06:25,382
Here! Come here!
1240
01:06:28,018 --> 01:06:29,386
Thanks, you guys.
1241
01:06:29,386 --> 01:06:32,422
The good news doesn't end there.
1242
01:06:32,422 --> 01:06:35,825
There was another dish
worthy of note.
1243
01:06:36,893 --> 01:06:39,196
It had a broth
packed with flavour...
1244
01:06:40,730 --> 01:06:43,867
...and perfectly constructed dumplings.
1245
01:06:43,867 --> 01:06:45,702
You know what that means,
Larissa! Stop!
1246
01:06:50,540 --> 01:06:52,609
Welcome back! Look what I have!
1247
01:06:54,344 --> 01:06:56,580
Thank you.
No worries at all.
1248
01:06:58,948 --> 01:07:01,218
She's back!
1249
01:07:01,218 --> 01:07:03,053
Thank you.
1250
01:07:04,221 --> 01:07:07,791
Of the rest of the dishes
today, there was one that
missed the mark.
1251
01:07:10,394 --> 01:07:13,763
What seemed like a safe choice
was the wrong choice
1252
01:07:13,763 --> 01:07:16,966
given today's pantry limitations
1253
01:07:16,966 --> 01:07:19,769
and that cook, unfortunately,
was you, Jessica.
1254
01:07:21,438 --> 01:07:22,972
Oh!
1255
01:07:22,972 --> 01:07:25,275
It's alright.
1256
01:07:26,876 --> 01:07:32,949
Jessica, one bad cook does not
define your success in this kitchen,
1257
01:07:32,949 --> 01:07:37,053
so take what you've learned in
this place and just run with it.
1258
01:07:37,053 --> 01:07:40,124
This has been a
once-in-a-lifetime opportunity
1259
01:07:40,124 --> 01:07:42,492
and I'm so grateful
to have been here
1260
01:07:42,492 --> 01:07:47,731
and learned from you and all
these other amazing people
1261
01:07:47,731 --> 01:07:49,866
that I now call my lifelong friends.
1262
01:07:49,866 --> 01:07:53,937
And, you know, I'm gonna keep going.
1263
01:07:58,942 --> 01:08:02,246
I'm disappointed,
1264
01:08:02,246 --> 01:08:05,882
but I definitely am not
gonna stop cooking.
1265
01:08:05,882 --> 01:08:07,484
I'm definitely not gonna stop
making pasta.
1266
01:08:07,484 --> 01:08:09,919
Go get those dreams.
1267
01:08:09,919 --> 01:08:11,054
OK.
OK?
1268
01:08:11,054 --> 01:08:12,456
Thanks.
1269
01:08:12,456 --> 01:08:17,194
This has been such an amazing,
rewarding experience.
1270
01:08:17,194 --> 01:08:19,796
Give it up for Jessica,
everybody!
1271
01:08:25,302 --> 01:08:27,637
This week on
MasterChef Australia...
1272
01:08:30,374 --> 01:08:33,677
...when we say it's a big week...
1273
01:08:35,212 --> 01:08:36,613
...we mean it.
1274
01:08:36,613 --> 01:08:39,149
Oh, whoa!
1275
01:08:39,149 --> 01:08:40,417
I've never
cooked for
1276
01:08:40,417 --> 01:08:41,485
thousands of people.
1277
01:08:41,485 --> 01:08:42,486
I just don't know
1278
01:08:42,486 --> 01:08:43,853
how this is
gonna happen.
1279
01:08:43,853 --> 01:08:46,190
Literally the
biggest Mystery Box
1280
01:08:46,190 --> 01:08:47,757
in MasterChef history.
1281
01:08:47,757 --> 01:08:49,359
Oh, what?!
1282
01:08:49,359 --> 01:08:51,228
Don't miss a second
1283
01:08:51,228 --> 01:08:54,831
of the biggest
Big Week ever!
1284
01:09:01,438 --> 01:09:03,740
Captions by Red Bee Media