1 00:00:01,000 --> 00:00:07,600 NARRATOR: Previously on MasterChef Australia... 2 00:00:07,600 --> 00:00:10,440 ..our home cooks took on the pros... 3 00:00:10,440 --> 00:00:12,400 Today, it ain't your average relay. 4 00:00:12,400 --> 00:00:15,280 ALL: Ohhh! 5 00:00:15,280 --> 00:00:19,680 ..in a MasterChef relay with a major twist. 6 00:00:19,680 --> 00:00:24,160 There's no handover. No communication between cooks. 7 00:00:24,160 --> 00:00:25,920 Oh, my God. What has he got here? 8 00:00:25,920 --> 00:00:29,040 LOUIS: To be thrown into a kitchen with zero communication, 9 00:00:29,040 --> 00:00:30,560 it's quite daunting. 10 00:00:30,560 --> 00:00:33,960 They bravely went up against the best... 11 00:00:33,960 --> 00:00:36,280 JOCK: It's so delicious. It is absolutely perfect. 12 00:00:36,280 --> 00:00:41,240 ..and the Cantonese cuisine experts lived up to their reputation. 13 00:00:41,240 --> 00:00:43,880 The runaway winners were team Stanley. 14 00:00:43,880 --> 00:00:46,920 (APPLAUSE) There you go. Well done, guys. 15 00:00:48,880 --> 00:00:53,560 Tonight, who will win in the final face-off 16 00:00:53,560 --> 00:00:56,880 of Home Cooks vs Pro Cooks? 17 00:00:56,880 --> 00:00:59,440 BRENT: I've just gotta back myself and go for it. 18 00:01:12,680 --> 00:01:15,880 White-apron day, it's a happy day. Yeah, it's a happy day. 19 00:01:15,880 --> 00:01:17,680 BRENT: I've been up on the gantry all week 20 00:01:17,680 --> 00:01:19,040 just watching pro chefs 21 00:01:19,040 --> 00:01:20,720 cook in the MasterChef kitchen. 22 00:01:20,720 --> 00:01:24,840 So I've had time to sort of mentally prepare myself for today. 23 00:01:24,840 --> 00:01:27,080 What's it gonna be today? Mmm. 24 00:01:27,080 --> 00:01:28,600 I wanna beat the professional chefs, 25 00:01:28,600 --> 00:01:30,840 and I think with Rue and Theo, 26 00:01:30,840 --> 00:01:33,600 we've got what it takes to win the challenge. 27 00:01:33,600 --> 00:01:36,160 Are you nervous, Rue? A little bit, I'm not gonna lie. 28 00:01:36,160 --> 00:01:38,240 Are you? Nah. This is a free hit today, Rue. 29 00:01:39,560 --> 00:01:42,000 Too excited! 30 00:01:42,000 --> 00:01:43,800 (APPLAUSE AND CHEERING) 31 00:01:43,800 --> 00:01:45,560 (CATH LAUGHS) 32 00:01:49,920 --> 00:01:51,520 (LAUGHS) 33 00:01:51,520 --> 00:01:52,960 CONTESTANT: Whoo! 34 00:01:52,960 --> 00:01:54,440 Morning, everyone. 35 00:01:54,440 --> 00:01:56,440 I'm too excited. (LAUGHS) 36 00:02:00,120 --> 00:02:01,520 Theo, Rue, Brent, 37 00:02:01,520 --> 00:02:05,800 all week long, you've been patiently waiting to take on the pros 38 00:02:05,800 --> 00:02:07,440 and here you are. 39 00:02:07,440 --> 00:02:09,000 Finally. 40 00:02:09,000 --> 00:02:12,600 This is your chance to save yourself from Sunday's elimination. 41 00:02:13,720 --> 00:02:17,480 So, let's get straight to who you're up against. 42 00:02:17,480 --> 00:02:19,320 Ooh-la-la. 43 00:02:19,320 --> 00:02:20,920 (GIGGLES) 44 00:02:22,160 --> 00:02:24,960 There's no doubt that this team 45 00:02:24,960 --> 00:02:30,480 is from the hottest restaurant in the country right now. 46 00:02:30,480 --> 00:02:32,160 RUE: Ooh! 47 00:02:32,160 --> 00:02:35,760 They opened only one year ago, but in that time, 48 00:02:35,760 --> 00:02:38,120 they've won 'Time Out' Restaurant of the Year 49 00:02:38,120 --> 00:02:42,320 and Best New Restaurant of the Year in the 'Good Food Guide'. 50 00:02:43,720 --> 00:02:48,800 Plus, Andy and I reckon it's the tastiest meal we've both had 51 00:02:48,800 --> 00:02:50,520 in the last 12 months. 52 00:02:50,520 --> 00:02:52,080 Wow. OK. Jesus. 53 00:02:52,080 --> 00:02:53,760 (SUSPENSEFUL MUSIC) 54 00:02:55,240 --> 00:02:57,320 Taking the flavours of the Philippines 55 00:02:57,320 --> 00:02:59,320 and cooking them over fire, 56 00:02:59,320 --> 00:03:03,600 they're making every dish goddamned delicious. 57 00:03:03,600 --> 00:03:04,920 Wow. 58 00:03:04,920 --> 00:03:08,440 It's no wonder they are the hardest restaurant to get into right now. 59 00:03:08,440 --> 00:03:11,440 Please welcome, from Serai in Melbourne, 60 00:03:11,440 --> 00:03:14,720 Ross Magnaye and his team! 61 00:03:14,720 --> 00:03:17,720 Let's go! (APPLAUSE AND CHEERING) 62 00:03:20,840 --> 00:03:22,360 Yeah, yeah, yeah, yeah! 63 00:03:24,640 --> 00:03:28,720 We're all excited on the gantry seeing the team from Serai. 64 00:03:28,720 --> 00:03:31,000 (JOCK WHISTLES) 65 00:03:32,360 --> 00:03:36,000 They're winning awards, smashing it every which way, 66 00:03:36,000 --> 00:03:39,000 so I'm really excited to see what they're gonna bring today. 67 00:03:42,720 --> 00:03:43,760 Hello. 68 00:03:44,880 --> 00:03:47,760 Ross, mate, welcome to the MasterChef kitchen. 69 00:03:47,760 --> 00:03:48,920 Thank you, sir. 70 00:03:48,920 --> 00:03:51,120 How's it going? The restaurant's pretty busy. 71 00:03:51,120 --> 00:03:53,440 We're pretty happy, we're pretty blessed that, um, we're here now. 72 00:03:53,440 --> 00:03:54,840 So, yeah. 73 00:03:54,840 --> 00:03:57,160 And we love it because it is so different 74 00:03:57,160 --> 00:03:58,960 to what we've had in the past. 75 00:03:58,960 --> 00:04:00,560 There's no rule book. Yeah. 76 00:04:00,560 --> 00:04:02,960 So, basically, it's modern Filipino, 77 00:04:02,960 --> 00:04:05,680 uh, but, we take, like, the best Australian ingredient 78 00:04:05,680 --> 00:04:08,560 and marry it with, like, traditional Filipino flavours, 79 00:04:08,560 --> 00:04:10,880 bring it together and we cook everything in the wood fire. 80 00:04:10,880 --> 00:04:12,160 Nice! 81 00:04:13,760 --> 00:04:15,760 What guns have you brought with you? 82 00:04:15,760 --> 00:04:19,720 Uh, Shane Stafford, my business partner and creative director. 83 00:04:19,720 --> 00:04:22,840 And Leandro, one of my CDPs. He's amazing. 84 00:04:22,840 --> 00:04:25,000 So, we're pretty excited. Nice. 85 00:04:25,000 --> 00:04:26,160 Leandro. Yeah? 86 00:04:26,160 --> 00:04:28,160 How are you feeling about being in the MasterChef kitchen? 87 00:04:28,160 --> 00:04:29,160 I'm pretty excited, actually. 88 00:04:29,160 --> 00:04:31,840 I've always watched MasterChef when I was a kid. 89 00:04:31,840 --> 00:04:33,720 Now that I'm here, I'm very happy. Yeah. 90 00:04:33,720 --> 00:04:35,160 Yeah. CATH: Oh! 91 00:04:35,160 --> 00:04:38,680 Brent, how are you feeling about what's going on over there? 92 00:04:38,680 --> 00:04:42,960 Uh, well, yeah, it's gonna be a bit of a challenge now, I guess. 93 00:04:42,960 --> 00:04:44,160 (LAUGHTER) 94 00:04:44,160 --> 00:04:45,360 Now? 95 00:04:45,360 --> 00:04:47,040 Well, it was a challenge before 96 00:04:47,040 --> 00:04:49,040 and now it's just, yeah, even more of a challenge, 97 00:04:49,040 --> 00:04:52,280 but we'll probably learn... learn a bit too, I guess. 98 00:04:53,360 --> 00:04:56,120 Let's get straight into it. 99 00:04:56,120 --> 00:04:57,600 RALPH: Here we go. 100 00:04:57,600 --> 00:04:59,760 This classic MasterChef challenge, 101 00:04:59,760 --> 00:05:02,960 it's about the two most important things in this kitchen - 102 00:05:02,960 --> 00:05:05,800 time and it's also ingredients. 103 00:05:05,800 --> 00:05:07,960 (EXHALES) 104 00:05:07,960 --> 00:05:11,960 For time, you'll start with 75 minutes. 105 00:05:11,960 --> 00:05:15,360 As for your ingredients, they're under these cloths. 106 00:05:15,360 --> 00:05:18,560 Every four minutes, we'll reveal a new cluster of ingredients... 107 00:05:18,560 --> 00:05:19,800 RALPH: Oh, my God. 108 00:05:19,800 --> 00:05:22,680 ..that you can use to fortify your pantry. 109 00:05:22,680 --> 00:05:24,160 OK. 110 00:05:24,160 --> 00:05:25,920 You can start cooking whenever you'd like, 111 00:05:25,920 --> 00:05:29,400 but you can only use the ingredients 112 00:05:29,400 --> 00:05:32,320 that have already been revealed at the time that you start. 113 00:05:32,320 --> 00:05:34,360 Ooh! 114 00:05:34,360 --> 00:05:36,400 OK. 115 00:05:36,400 --> 00:05:38,240 The individual that cooks the best dish today 116 00:05:38,240 --> 00:05:39,920 will win for their team. 117 00:05:39,920 --> 00:05:43,520 And if that dish is cooked by one of you guys, 118 00:05:43,520 --> 00:05:47,760 you are all immune from Sunday's elimination. 119 00:05:47,760 --> 00:05:50,640 So the question is, what is more important to you - time... 120 00:05:50,640 --> 00:05:53,160 Or ingredients. ..or ingredients? 121 00:05:55,000 --> 00:05:57,880 Are you ready? Yes. 122 00:05:57,880 --> 00:06:01,320 Your first set of ingredients are... the pantry staples. 123 00:06:01,320 --> 00:06:03,360 CONTESTANT: Yes! Oh, OK. 124 00:06:03,360 --> 00:06:04,880 Not bad. 125 00:06:04,880 --> 00:06:07,240 And your time starts now! 126 00:06:07,240 --> 00:06:08,560 What's in that? 127 00:06:08,560 --> 00:06:11,440 You've got six eggs, salted butter, unsalted butter, 128 00:06:11,440 --> 00:06:12,920 we've got 00 flour, 129 00:06:12,920 --> 00:06:15,280 some caster sugar, self-raising flour, 130 00:06:15,280 --> 00:06:17,880 white vinegar, extra virgin olive oil, 131 00:06:17,880 --> 00:06:20,560 some full-cream milk and thickened cream. 132 00:06:20,560 --> 00:06:21,880 Have I got any takers? 133 00:06:21,880 --> 00:06:24,160 I love milk, though, but nah. No, thank you. 134 00:06:25,240 --> 00:06:30,120 I know I need to have a bit of a strategy going into this challenge. 135 00:06:30,120 --> 00:06:32,280 I'm not gonna worry about time today. 136 00:06:32,280 --> 00:06:34,280 My focus is the ingredients 137 00:06:34,280 --> 00:06:36,280 and going as far as I can down the line 138 00:06:36,280 --> 00:06:39,400 and give my team a shot of winning. 139 00:06:39,400 --> 00:06:42,920 OK, so officially, no takers for just the staples? 140 00:06:42,920 --> 00:06:43,920 No. BRENT: No. 141 00:06:43,920 --> 00:06:45,960 THEO: No, thank you. OK. 142 00:06:45,960 --> 00:06:52,040 Alright. The next set of ingredients to add to your pantry are... 143 00:06:52,040 --> 00:06:53,440 ..fresh aromats. 144 00:06:53,440 --> 00:06:56,120 MALISSA: Ooh, yummy! Fresh aromats. 145 00:06:56,120 --> 00:06:58,880 So, we've got galangal, we've got ginger, 146 00:06:58,880 --> 00:07:01,600 we've got turmeric, we've got horseradish, we've got onions 147 00:07:01,600 --> 00:07:03,080 and we've got garlic. 148 00:07:03,080 --> 00:07:05,560 Plus, the staples. 149 00:07:05,560 --> 00:07:09,760 If you choose to go now, you will have 71 minutes. 150 00:07:09,760 --> 00:07:12,680 RUE: Time or ingredients? 151 00:07:12,680 --> 00:07:14,520 Both are really important to me. 152 00:07:14,520 --> 00:07:16,840 But you have to stick to what you're good at, 153 00:07:16,840 --> 00:07:20,080 so I'm thinking dessert, dessert, dessert. 154 00:07:20,080 --> 00:07:21,280 Rue, dessert day? 155 00:07:21,280 --> 00:07:22,760 Is that what we're thinking? Dessert day. 156 00:07:22,760 --> 00:07:25,920 So you need some time is what I'm...what I'm feeling. 157 00:07:25,920 --> 00:07:27,360 Yeah. 158 00:07:29,360 --> 00:07:33,360 With the staples, there is not much flavour that I can work with. 159 00:07:33,360 --> 00:07:38,760 So I'm hoping sometime soon there would be some fruits. 160 00:07:40,360 --> 00:07:41,560 Any takers? 161 00:07:44,000 --> 00:07:45,000 Nothing? 162 00:07:45,000 --> 00:07:46,320 Zero? Nada? 163 00:07:49,480 --> 00:07:52,840 OK, you've waited 8 minutes and now you get your hands on... 164 00:07:55,040 --> 00:07:58,080 ..wine and grape-related things. 165 00:07:58,080 --> 00:07:59,080 RUE: OK. 166 00:07:59,080 --> 00:08:06,080 Chardonnay, shiraz, prosecco and some red grapes. 167 00:08:06,080 --> 00:08:08,080 It'd be nice to drink it, though. 168 00:08:08,080 --> 00:08:11,440 Theo, all you need is on that first table. 169 00:08:11,440 --> 00:08:14,040 I know. But I don't think a bread is not gonna win today. 170 00:08:14,040 --> 00:08:16,040 I think I need to do something a bit more. 171 00:08:16,040 --> 00:08:18,360 I don't know what I'm waiting for. ANDY AND JOCK: Yeast. 172 00:08:18,360 --> 00:08:20,040 (ALL LAUGH) 173 00:08:20,040 --> 00:08:22,320 Somewhere under there, maybe. 174 00:08:22,320 --> 00:08:25,480 I need time as well, so it's not working for me. 175 00:08:25,480 --> 00:08:29,360 I'm not gonna go pastry, I'm not gonna do anything bread-wise 176 00:08:29,360 --> 00:08:31,120 because I want to do something different today. 177 00:08:31,120 --> 00:08:35,360 But for me, time is quite crucial in this kitchen. 178 00:08:35,360 --> 00:08:38,840 I want to have as much time as possible to develop flavour 179 00:08:38,840 --> 00:08:40,880 in whatever dish I decide. 180 00:08:40,880 --> 00:08:43,080 There's nothing in my mind where I'm like, 181 00:08:43,080 --> 00:08:45,520 "Yeah, that's what I want and I'm gonna wait till that." 182 00:08:45,520 --> 00:08:47,280 So if I see something that works 183 00:08:47,280 --> 00:08:50,800 and I can think that I can create a good dish, I'm gonna jump on it. 184 00:08:52,000 --> 00:08:54,280 ANDY: 11 minutes off the clock. 185 00:08:54,280 --> 00:08:55,840 And now... 186 00:08:55,840 --> 00:08:57,320 ..you have... 187 00:08:58,320 --> 00:09:00,520 GANTRY CONTESTANTS: Oh! Yum! 188 00:09:00,520 --> 00:09:02,280 ..fresh veg. 189 00:09:02,280 --> 00:09:05,920 So we've got a trio of mushies here, some brussels sprouts... 190 00:09:05,920 --> 00:09:07,320 (GAGS) ..zucchini flowers... 191 00:09:07,320 --> 00:09:08,560 (LAUGHS) 192 00:09:08,560 --> 00:09:12,400 ..spinach, green beans, heirloom tomatoes, little baby carrots, 193 00:09:12,400 --> 00:09:15,880 broccoli, parsnip and some kipfler potatoes! 194 00:09:16,880 --> 00:09:19,280 Vegetables are revealed. (CHUCKLES) It's too safe. 195 00:09:20,720 --> 00:09:22,920 Nah? Surely?! 196 00:09:22,920 --> 00:09:24,760 Nobody? Not one? 197 00:09:24,760 --> 00:09:27,560 Nah? Nothing? No? 198 00:09:27,560 --> 00:09:29,200 I already have a dish in my head. 199 00:09:29,200 --> 00:09:32,040 I wanna do a dish based on what we do at the restaurant. 200 00:09:32,040 --> 00:09:35,400 I'm thinking beef, so I'll wait. 201 00:09:35,400 --> 00:09:38,040 The suspense! I know. It's like ages, isn't it? 202 00:09:38,040 --> 00:09:40,080 The longer you stand there, the less time you have. 203 00:09:40,080 --> 00:09:41,400 Just so you know. Yeah. 204 00:09:41,400 --> 00:09:42,920 You guys didn't want to go? No. 205 00:09:42,920 --> 00:09:44,720 Where's the time? That one? 206 00:09:44,720 --> 00:09:46,520 How much time left? 207 00:09:46,520 --> 00:09:48,440 CATH: Time's moving so quick. 208 00:09:48,440 --> 00:09:49,800 Come on, guys! 209 00:09:49,800 --> 00:09:52,800 No-one has started cooking yet. This is crazy! 210 00:09:52,800 --> 00:09:55,240 We're gonna have some starters with this one, for sure. 211 00:09:55,240 --> 00:09:59,200 Yeah, I reckon so. This is the one. This is definitely the one. 212 00:09:59,200 --> 00:10:01,160 I'll have baskets ready for you, OK? 213 00:10:01,160 --> 00:10:02,560 OK. 214 00:10:02,560 --> 00:10:04,080 I'm gonna have at least two. 215 00:10:04,080 --> 00:10:05,640 RUE: Wow! 216 00:10:05,640 --> 00:10:07,840 You now have 59 minutes. 217 00:10:07,840 --> 00:10:10,920 Everything we have revealed and... 218 00:10:10,920 --> 00:10:12,800 ..beef! CONTESTANT: Wow! 219 00:10:12,800 --> 00:10:15,920 That's what we're talking about. I told you. 220 00:10:15,920 --> 00:10:18,200 THEO: Beef. I think I can do something with that. 221 00:10:18,200 --> 00:10:19,680 I don't really have a plan yet, 222 00:10:19,680 --> 00:10:21,960 but I know that I need as much time as possible 223 00:10:21,960 --> 00:10:24,400 to beat these Serai boys, so I'm gonna go. 224 00:10:24,400 --> 00:10:26,760 I'm gonna go. Oh, interesting! 225 00:10:26,760 --> 00:10:29,720 CONTESTANTS: Yes! CATH: Yes, Theo! 226 00:10:30,720 --> 00:10:32,680 ANDY: What did I say? Whoa. 227 00:10:32,680 --> 00:10:35,680 Did you have an idea or are you just gonna try and work it out? 228 00:10:35,680 --> 00:10:38,480 Not really. I'll try and work it out, yeah. I need time as well. 229 00:10:38,480 --> 00:10:40,320 Yeah, well, hurry up! 230 00:10:40,320 --> 00:10:42,720 I don't really know what I'm doing at this stage. 231 00:10:42,720 --> 00:10:44,800 Uh, maybe some bone marrow. 232 00:10:44,800 --> 00:10:48,520 Um...steak. I just can't think of what I'm gonna put with it. 233 00:10:48,520 --> 00:10:49,680 I don't know. 234 00:10:49,680 --> 00:10:51,200 Like, look at that! 235 00:10:51,200 --> 00:10:52,480 Oh! 236 00:10:52,480 --> 00:10:55,400 Bone marrow with butter? Steak? 237 00:10:55,400 --> 00:10:59,760 I'm going for it. 59 minutes. I think I got this in the bag. 238 00:10:59,760 --> 00:11:01,000 I'll take it. Oh! 239 00:11:01,000 --> 00:11:02,000 JOCK: Hey! 240 00:11:02,000 --> 00:11:03,760 (CHEERING) 241 00:11:03,760 --> 00:11:04,760 Good man. 242 00:11:04,760 --> 00:11:06,760 You did say you were waiting for beef. 243 00:11:07,760 --> 00:11:11,880 I'm thinking I'll make a Wagyu steak seared on a hibachi grill 244 00:11:11,880 --> 00:11:15,120 with onion jam, smoked bone marrow butter 245 00:11:15,120 --> 00:11:17,320 and just sauteed mushrooms on the side. 246 00:11:17,320 --> 00:11:18,880 Hey. (APPLAUSE AND CHEERING) 247 00:11:18,880 --> 00:11:20,440 Good on you, mate. 248 00:11:20,440 --> 00:11:24,480 With galangal, ginger, turmeric and garlic. 249 00:11:24,480 --> 00:11:27,880 Pretty nervous, but also excited at the same time, you know. 250 00:11:27,880 --> 00:11:29,480 Back in the Philippines, 251 00:11:29,480 --> 00:11:32,400 after school, I watched MasterChef Australia. 252 00:11:32,400 --> 00:11:33,600 It was really fun. 253 00:11:34,760 --> 00:11:38,080 I feel pretty nervous, but also excited at the same time 254 00:11:38,080 --> 00:11:39,640 to be here in MasterChef! 255 00:11:39,640 --> 00:11:41,680 You know, see my face on TV. 256 00:11:43,160 --> 00:11:45,720 THEO: Whoa! CATH: Oh, man! 257 00:11:45,720 --> 00:11:49,520 I think Theo's strategy was just to get as much time as he can 258 00:11:49,520 --> 00:11:50,760 for this challenge. 259 00:11:50,760 --> 00:11:52,400 But he's looking a little bit stressed 260 00:11:52,400 --> 00:11:54,200 and I think he's second-guessing his decision. 261 00:11:54,200 --> 00:11:55,800 I don't really know what I'm doing, but. 262 00:11:55,800 --> 00:11:56,840 WOMAN: Go, Theo! 263 00:11:56,840 --> 00:11:58,200 ANDY: Come on, Theo! 264 00:11:58,200 --> 00:11:59,480 (CHEERING) 265 00:11:59,480 --> 00:12:01,840 I'm kind of trying to figure it out on the fly 266 00:12:01,840 --> 00:12:04,160 which...isn't the greatest thing. 267 00:12:04,160 --> 00:12:06,640 I reckon he has no idea what he's cooking. 268 00:12:06,640 --> 00:12:08,640 MELISSA: No. JOCK: He's panicking. 269 00:12:08,640 --> 00:12:10,680 BRENT: What are you thinking, Theo? 270 00:12:10,680 --> 00:12:14,160 I don't really know what I'm thinking just yet, to be honest. 271 00:12:14,160 --> 00:12:15,560 I'm getting a bit worried now. 272 00:12:15,560 --> 00:12:17,240 You know, time versus ingredient, 273 00:12:17,240 --> 00:12:19,800 I thought time was gonna be the most important thing today, 274 00:12:19,800 --> 00:12:22,760 but I'm starting to think maybe I went a bit too early. 275 00:12:22,760 --> 00:12:24,760 I should have waited. (SUSPENSEFUL MUSIC) 276 00:12:41,040 --> 00:12:43,280 THEO: I should have waited. 277 00:12:43,280 --> 00:12:45,360 I went for the beef pantry, 278 00:12:45,360 --> 00:12:48,640 um, because I was worried about running out of time. 279 00:12:48,640 --> 00:12:50,360 I'm alright, I'm alright, I'm alright. 280 00:12:51,360 --> 00:12:54,480 So, I am doing, um... 281 00:12:54,480 --> 00:12:57,960 I'm... It's still in... It's still, like, in my head a bit. 282 00:12:57,960 --> 00:13:00,920 Sirloin steak with, um, bone marrow butter. 283 00:13:02,000 --> 00:13:04,400 Got some good flavours to play with. 284 00:13:04,400 --> 00:13:06,000 And, um, yeah. 285 00:13:06,000 --> 00:13:08,280 I'm thinking of doing, like, maybe a stuffed mushroom, 286 00:13:08,280 --> 00:13:10,840 but I'm still kind of winging it a little bit. 287 00:13:11,920 --> 00:13:14,360 I'm gonna do my best with the ingredients that I have 288 00:13:14,360 --> 00:13:17,560 and try to keep my team out of that elimination on Sunday. 289 00:13:18,800 --> 00:13:20,680 What am I doing? 290 00:13:22,560 --> 00:13:25,160 So, we've got 55 minutes and... 291 00:13:25,160 --> 00:13:26,720 ..fruits! 292 00:13:26,720 --> 00:13:30,320 (CONTESTANTS CHEER) Oh, my gosh! I'm going! I'm going! 293 00:13:30,320 --> 00:13:33,360 Yeah! Yeah! (LAUGHS) I knew it. 294 00:13:33,360 --> 00:13:37,040 It's fruit! Finally it's my time to shine. 295 00:13:37,040 --> 00:13:39,440 Would you just like to take the entire thing? 296 00:13:39,440 --> 00:13:41,040 Probably. (LAUGHS) There you go. 297 00:13:41,040 --> 00:13:42,360 Enjoy! 298 00:13:42,360 --> 00:13:44,560 Wow, you're going hard on the blueberries. 299 00:13:44,560 --> 00:13:46,480 Well, I have a few ideas. 300 00:13:46,480 --> 00:13:51,440 I'm thinking blueberries and lemon can work really well together. 301 00:13:51,440 --> 00:13:52,840 Lemons. 302 00:13:52,840 --> 00:13:55,960 I'm gonna get myself some... 303 00:13:55,960 --> 00:13:58,000 Got it? Ginger. 304 00:13:58,000 --> 00:14:01,000 I'm a dessert girl. I am going to stick to desserts. 305 00:14:01,000 --> 00:14:02,640 I'm going to stick to what I know. 306 00:14:02,640 --> 00:14:05,400 MALISSA: Go, Rue! PHIL: Let's go! 307 00:14:05,400 --> 00:14:06,920 (CONTESTANTS CHEER) 308 00:14:08,920 --> 00:14:12,880 Straightaway, I have an idea for my dish. 309 00:14:12,880 --> 00:14:15,480 But I have less than one hour to do it. 310 00:14:15,480 --> 00:14:16,960 THEO: What are you making? 311 00:14:16,960 --> 00:14:19,680 I think a lemon parfait. OK. 312 00:14:19,680 --> 00:14:21,320 Today I'm making a lemon parfait 313 00:14:21,320 --> 00:14:25,040 with a blueberry, lemon and ginger compote, 314 00:14:25,040 --> 00:14:28,480 blueberry sorbet and some meringue shards. 315 00:14:29,560 --> 00:14:30,840 OK. 316 00:14:32,040 --> 00:14:33,760 I think it's a great idea! 317 00:14:33,760 --> 00:14:36,560 I just have to execute in 55 minutes. 318 00:14:39,600 --> 00:14:44,520 JOCK: Now, you will also have 51 minutes, 319 00:14:44,520 --> 00:14:47,280 everything that's here and... 320 00:14:48,360 --> 00:14:49,680 ..seaweeds. 321 00:14:49,680 --> 00:14:51,040 Oh! Ooh! 322 00:14:51,040 --> 00:14:52,360 Ooh. 323 00:14:53,720 --> 00:14:58,200 Kombu, dried seaweeds, different varieties, some nori, 324 00:14:58,200 --> 00:15:02,680 seaweed paste, seaweed vinegars, wakame. 325 00:15:02,680 --> 00:15:05,680 Full selection, right? Even a seaweed soy sauce. 326 00:15:05,680 --> 00:15:09,760 But if you've waited this long, you may as well another four minutes 327 00:15:09,760 --> 00:15:11,800 for what's next, actually. 328 00:15:11,800 --> 00:15:13,920 You really want to stitch them up, don't you? 329 00:15:13,920 --> 00:15:15,400 I'm not stitching anyone up. 330 00:15:15,400 --> 00:15:16,440 (LAUGHTER) 331 00:15:16,440 --> 00:15:19,080 Devil, angel, devil, angel, devil, angel! 332 00:15:19,080 --> 00:15:22,400 I just don't want to be standing up here by myself at the end. 333 00:15:22,400 --> 00:15:24,040 For me, I think ingredients over time. 334 00:15:24,040 --> 00:15:26,560 I'm pretty confident I can create something within half an hour. 335 00:15:26,560 --> 00:15:29,440 I'm really hoping that there'd be some seafood at some stage 336 00:15:29,440 --> 00:15:31,240 which takes a minimal amount of time to cook. 337 00:15:31,240 --> 00:15:33,840 I'll probably err on the side of waiting to see what comes up. 338 00:15:33,840 --> 00:15:36,960 ANDY: So, 47 minutes left. 339 00:15:36,960 --> 00:15:40,760 I am going to give you to add to all of those goodies... 340 00:15:41,760 --> 00:15:44,400 MALISSA: Oh! ..quail and quail eggs. 341 00:15:44,400 --> 00:15:46,120 Yummy! GANTRY CONTESTANTS: Oh! 342 00:15:47,280 --> 00:15:48,680 Nothing? 343 00:15:48,680 --> 00:15:51,000 Nah. CATH: Wow! 344 00:15:51,000 --> 00:15:52,280 That's a good one. 345 00:15:52,280 --> 00:15:54,360 Oh, I'm starting to worry for the boys. 346 00:15:54,360 --> 00:15:55,440 (LAUGHS) 347 00:15:55,440 --> 00:15:58,400 I kinda like the risk factor of waiting till the end. 348 00:15:58,400 --> 00:16:00,040 And when you're under the pump, right, 349 00:16:00,040 --> 00:16:01,720 you know what it's like in a kitchen. 350 00:16:01,720 --> 00:16:02,720 Yeah. 351 00:16:02,720 --> 00:16:05,360 Sometimes you do your best work when you're up against the wall. 352 00:16:05,360 --> 00:16:06,720 Right? 353 00:16:06,720 --> 00:16:09,880 Time is seriously ticking away, but I'm gonna stay strong 354 00:16:09,880 --> 00:16:13,040 because I just know that there's something good coming. 355 00:16:13,040 --> 00:16:15,560 Something's just like, "Just hold on!" 356 00:16:15,560 --> 00:16:19,240 I'm digging it. I'm digging it! Look at how stressed you are. 357 00:16:19,240 --> 00:16:23,160 Whoa! There is hundreds...of dishes! Do you want these? Huh? 358 00:16:23,160 --> 00:16:25,360 Do you want these? Take it. Hundreds of winning dishes! 359 00:16:25,360 --> 00:16:26,840 You're panicking. 360 00:16:26,840 --> 00:16:30,200 (LAUGHTER) 361 00:16:30,200 --> 00:16:33,880 MELISSA: You now have 43 minutes, plus... 362 00:16:33,880 --> 00:16:36,680 ..herbs and spices. ANDY: Ohhh! 363 00:16:36,680 --> 00:16:38,720 (APPLAUSE) Nah. 364 00:16:38,720 --> 00:16:40,440 There you go. 365 00:16:40,440 --> 00:16:43,920 Mint, parsley, tarragon, thyme, basil, cinnamon... 366 00:16:43,920 --> 00:16:45,080 Coriander, mate. 367 00:16:48,520 --> 00:16:50,080 Ohh! 368 00:16:50,080 --> 00:16:51,560 One more and I think I'll go. 369 00:16:51,560 --> 00:16:53,840 Doesn't matter what's under there? I've got something in my head. 370 00:16:53,840 --> 00:16:56,840 So...yeah. Right. Here we go. 371 00:16:56,840 --> 00:16:59,440 Alright, you'll now have 39 minutes, 372 00:16:59,440 --> 00:17:02,760 all of the ingredients that you can see that are revealed, 373 00:17:02,760 --> 00:17:04,480 plus... 374 00:17:05,480 --> 00:17:06,640 ..some grains! 375 00:17:06,640 --> 00:17:08,000 Oh, grains. Argh! 376 00:17:08,000 --> 00:17:10,320 ANDY: Yes! (LAUGHTER) 377 00:17:10,320 --> 00:17:12,320 Stitch-up! (BOTH LAUGH) 378 00:17:12,320 --> 00:17:15,040 I'll go, I'll go. Oh! 379 00:17:15,040 --> 00:17:17,760 I don't reckon he's gonna use that at all. 380 00:17:17,760 --> 00:17:18,960 (LAUGHS) 381 00:17:18,960 --> 00:17:21,960 I was hoping to get something like fish sauce or like shrimp paste 382 00:17:21,960 --> 00:17:24,280 because I could feel the pressure building. 383 00:17:24,280 --> 00:17:26,480 39 minutes, I don't want to waste any more time, 384 00:17:26,480 --> 00:17:29,440 I just have to go with it and just start cracking. 385 00:17:29,440 --> 00:17:30,920 Yeah, I reckon the sirloin. 386 00:17:30,920 --> 00:17:33,920 I've chosen the Wagyu, the bone marrow. 387 00:17:33,920 --> 00:17:36,080 Take two just in case. 388 00:17:36,080 --> 00:17:41,360 Citrus, lime, lemon, mixed herbs, ginger, turmeric, garlic, butter. 389 00:17:41,360 --> 00:17:43,640 And the seaweed. Right. 390 00:17:43,640 --> 00:17:46,400 I had a dish brewing in my head already. I'll go for it. 391 00:17:46,400 --> 00:17:48,120 Hello. RUE: Hi! 392 00:17:48,120 --> 00:17:50,520 Oh, damn. (GIGGLES) 393 00:17:50,520 --> 00:17:52,480 39 minutes to cook. 394 00:17:52,480 --> 00:17:54,040 Uh, I feel confident. 395 00:17:54,040 --> 00:17:55,560 I think the dish I'm making 396 00:17:55,560 --> 00:17:57,640 is something similar we do at the restaurant at Serai. 397 00:17:57,640 --> 00:18:00,000 So, basically, I'm making roasted bone marrow 398 00:18:00,000 --> 00:18:01,960 with a kilawin, 399 00:18:01,960 --> 00:18:04,960 which is, like, it's a Filipino kind of beef tartare, smoked. 400 00:18:04,960 --> 00:18:08,280 And some, uh, really beautiful spiced butter dressing. 401 00:18:08,280 --> 00:18:11,240 At Serai, basically, we take the traditional stuff 402 00:18:11,240 --> 00:18:14,520 that I learnt from my grandma's cooking and my mum's cooking, 403 00:18:14,520 --> 00:18:16,560 bring it to the restaurant and make it sexy. 404 00:18:16,560 --> 00:18:21,160 And we take the smoke and the fire seriously as an ingredient as well. 405 00:18:21,160 --> 00:18:22,800 Need some smoke in the food, you know. 406 00:18:22,800 --> 00:18:24,600 Try to represent what we do at the restaurant. 407 00:18:24,600 --> 00:18:26,560 I think I'm in my element, cook in fire. 408 00:18:26,560 --> 00:18:32,080 And beef, bone marrow, steak, butter. Yep. 409 00:18:32,080 --> 00:18:33,600 Hopefully it will work. 410 00:18:36,200 --> 00:18:37,200 Oh. 411 00:18:37,200 --> 00:18:39,440 I can't believe they waited this long. 412 00:18:45,320 --> 00:18:47,320 THEO: How are you doing, bro? I'm very good. Yourself? 413 00:18:47,320 --> 00:18:48,560 Good, mate, good. 414 00:18:48,560 --> 00:18:50,240 I think I've overcome the confusion, 415 00:18:50,240 --> 00:18:52,600 so I've finally got the idea for my dish. 416 00:18:52,600 --> 00:18:54,360 But I'm feeling a little bit stressed 417 00:18:54,360 --> 00:18:57,280 about the pantries that have been revealed after I chose. 418 00:18:57,280 --> 00:19:02,960 So I am doing stuffed mushrooms with bone marrow and vegetables, 419 00:19:02,960 --> 00:19:06,800 and then a sirloin steak with bone marrow butter. 420 00:19:06,800 --> 00:19:10,400 I'm gonna stuff the mushrooms with a nice medley of vegetables - 421 00:19:10,400 --> 00:19:12,440 carrots, onions, garlic. 422 00:19:12,440 --> 00:19:16,040 And I'm gonna add some of that bone marrow into that as well. 423 00:19:16,040 --> 00:19:18,680 But I've got limited ingredients to get the stuffed mushrooms right. 424 00:19:18,680 --> 00:19:20,120 We'll see, we'll see. 425 00:19:20,120 --> 00:19:23,640 But it looks like I'm going up pretty much head to head with Serai here, 426 00:19:23,640 --> 00:19:26,160 so I just need to just go for it. 427 00:19:30,000 --> 00:19:33,800 Um, I think I'm pretty happy with my dish now, actually. Um... 428 00:19:33,800 --> 00:19:36,000 So this is the onion jam. 429 00:19:37,040 --> 00:19:40,240 A spiced dish seasoned with red wine. 430 00:19:40,240 --> 00:19:41,840 and the spice mix that I make. 431 00:19:41,840 --> 00:19:43,640 (WHIRRING) 432 00:19:43,640 --> 00:19:45,400 And then I'm making bone marrow butter 433 00:19:45,400 --> 00:19:47,720 and then sear the steak on the hibachi grill. 434 00:19:47,720 --> 00:19:50,560 So there's, like, a lot of smoky flavours and stuff. 435 00:19:50,560 --> 00:19:55,160 I think modern Australian-Filipino twist as we're doing at Serai. 436 00:19:55,160 --> 00:19:57,640 I'll do some sauteed mushrooms as well. 437 00:19:57,640 --> 00:20:01,080 So, yeah, it's gonna be pretty amazing. 438 00:20:01,080 --> 00:20:02,840 (TENSE MUSIC) 439 00:20:04,640 --> 00:20:08,160 RUE: OK, so I have my sorbet churning. I hope it sets. 440 00:20:08,160 --> 00:20:12,160 I am trying to showcase everything I can do, 441 00:20:12,160 --> 00:20:14,280 so I hope it will work out for me 442 00:20:14,280 --> 00:20:16,240 'cause I'm trying to do so many things 443 00:20:16,240 --> 00:20:18,640 with such little time. 444 00:20:18,640 --> 00:20:20,480 Beautiful Rue. Hello! (LAUGHS) 445 00:20:20,480 --> 00:20:22,040 Inquiring minds wish to know, 446 00:20:22,040 --> 00:20:23,480 I mean, obviously, you're going sweet. 447 00:20:23,480 --> 00:20:25,080 But what are you making? What's the dish? 448 00:20:25,080 --> 00:20:28,920 Look, um, my goal... (LAUGHS) ..with the little time I have... 449 00:20:28,920 --> 00:20:29,920 Yeah. 450 00:20:29,920 --> 00:20:32,240 ..is to make a blueberry sorbet. 451 00:20:32,240 --> 00:20:33,240 Yeah. 452 00:20:33,240 --> 00:20:34,880 ..with a lemon parfait. 453 00:20:34,880 --> 00:20:37,600 OK. Blueberry sorbet, lemon parfait. Um... 454 00:20:37,600 --> 00:20:39,160 Lots of things that really benefit... 455 00:20:39,160 --> 00:20:40,160 I know. 456 00:20:40,160 --> 00:20:42,160 ..from time to set and churn properly. 457 00:20:42,160 --> 00:20:43,160 Is that it? 458 00:20:43,160 --> 00:20:45,000 I'm going to try and do a meringue shard 459 00:20:45,000 --> 00:20:47,440 which I'll actually pop in the oven probably. 460 00:20:47,440 --> 00:20:51,920 And, um, I'm also going to do, like, a blueberry sauce. 461 00:20:51,920 --> 00:20:53,920 Right. OK. 462 00:20:53,920 --> 00:20:56,360 I really hope that at least one of those things sets. 463 00:20:56,360 --> 00:20:57,360 Yeah. 464 00:20:57,360 --> 00:20:59,960 'Cause otherwise you have a meringue shard and blueberry sauce. 465 00:20:59,960 --> 00:21:01,240 Yeah. Yeah. 466 00:21:01,240 --> 00:21:04,400 I'm really worried that I'm doing too much. 467 00:21:04,400 --> 00:21:09,240 In order to get four elements perfect, you need a lot of time! 468 00:21:11,680 --> 00:21:14,440 Do I have the time, though? 469 00:21:14,440 --> 00:21:16,920 Do I have the time? 470 00:21:27,840 --> 00:21:31,160 Oh, here we go! 471 00:21:31,160 --> 00:21:32,960 Yep. You've waited 40 minutes. 472 00:21:32,960 --> 00:21:34,840 When we reveal this, 473 00:21:34,840 --> 00:21:36,400 you'll have 35 minutes. 474 00:21:36,400 --> 00:21:37,840 Are you ready for it? 475 00:21:37,840 --> 00:21:39,640 Yeah. Ready. 476 00:21:39,640 --> 00:21:41,120 You've waited all this time for it. 477 00:21:41,120 --> 00:21:42,440 Under here we have... 478 00:21:42,440 --> 00:21:44,160 ..seafood! 479 00:21:44,160 --> 00:21:46,920 Whoo. OK. JOCK: Here he is. 480 00:21:46,920 --> 00:21:48,320 Shane's off. (CONTESTANTS CHEER) 481 00:21:48,320 --> 00:21:50,600 Oh, look at those big Venus clams! 482 00:21:50,600 --> 00:21:53,360 So, Shane, did you have kind of a dish 483 00:21:53,360 --> 00:21:55,200 and all you were waiting for was the seafood? 484 00:21:55,200 --> 00:21:57,040 Pretty much. (LAUGHS) Yeah. Well done. 485 00:21:57,040 --> 00:21:59,280 Well, you got your wish, mate. I did. 486 00:21:59,280 --> 00:22:01,440 You just had to pay 30-odd minutes for it. 487 00:22:01,440 --> 00:22:03,400 I lost a bit of time, you're correct. 488 00:22:07,160 --> 00:22:09,760 You've waited this long. You might as well wait. 489 00:22:09,760 --> 00:22:10,800 Wait it out. 490 00:22:10,800 --> 00:22:12,600 BRENT: I've got a clear idea for a dish. 491 00:22:12,600 --> 00:22:15,280 I'm just waiting for an ingredient that can really elevate this 492 00:22:15,280 --> 00:22:18,600 to the next level, so I'm sticking to my guns, I'm gonna wait it out. 493 00:22:18,600 --> 00:22:20,320 I hope I've made the right decision. 494 00:22:20,320 --> 00:22:22,000 PHIL: Go all the way. I'll wait. 495 00:22:22,000 --> 00:22:26,080 You're burning a hole on that clock. A good cook's a fast cook. 496 00:22:26,080 --> 00:22:29,600 Well, look, surely there's something really good at the end. 497 00:22:34,640 --> 00:22:37,520 I had an idea in mind for flavours. 498 00:22:37,520 --> 00:22:40,120 It's a play on a sauce we use at Serai. It's called palapa. 499 00:22:40,120 --> 00:22:41,880 It's like a spice base from the south. 500 00:22:41,880 --> 00:22:43,320 I'm gonna use that as a base, 501 00:22:43,320 --> 00:22:45,240 add some butter, some crustaceans, some heads 502 00:22:45,240 --> 00:22:47,040 to kind of infuse the butter with it. 503 00:22:47,040 --> 00:22:48,600 I'm gonna play around with some fruit. 504 00:22:48,600 --> 00:22:51,400 So, star fruit, peach, coriander. 505 00:22:51,400 --> 00:22:54,000 So kind of like a salsa on top of that as well. 506 00:22:54,000 --> 00:22:57,000 I know I'm gonna be able to cook the bug on the hibachi 507 00:22:57,000 --> 00:22:58,800 within a four- or five-minute time frame. 508 00:22:58,800 --> 00:23:00,680 And I'm gonna give myself another half an hour 509 00:23:00,680 --> 00:23:02,880 to amalgamate all of the sauces and things. 510 00:23:02,880 --> 00:23:05,720 And I'm confident I can get that to taste pretty good. 511 00:23:05,720 --> 00:23:08,000 Hoping to be standing here comfortable and ready to go 512 00:23:08,000 --> 00:23:09,800 by the time the bell rings. 513 00:23:13,840 --> 00:23:16,080 PHIL: Brent's still up there. I didn't realise. 514 00:23:16,080 --> 00:23:18,080 Mate, I can hear the cogs ticking in your head. 515 00:23:18,080 --> 00:23:19,080 Yeah! 516 00:23:19,080 --> 00:23:21,160 (LAUGHS) DECLAN: Let's go, Brent. 517 00:23:23,840 --> 00:23:25,720 Don't panic, man. 518 00:23:25,720 --> 00:23:27,440 Ohh. 519 00:23:27,440 --> 00:23:29,160 Whoa, that time is ticking, though. 520 00:23:29,160 --> 00:23:30,960 You've held fast, you've waited all this time. 521 00:23:30,960 --> 00:23:34,040 You have all of these ingredients. 522 00:23:34,040 --> 00:23:38,440 You also have 31 minutes and... 523 00:23:40,720 --> 00:23:45,000 ..caviar, white truffle, gold leaf. 524 00:23:45,000 --> 00:23:47,920 Alright. OK. Sweet. Luxe, mate. Luxe! 525 00:23:47,920 --> 00:23:51,200 Here it is, the luxe bundle. The last one. 526 00:23:51,200 --> 00:23:53,320 Nice! Straight for the caviar. 527 00:23:53,320 --> 00:23:55,840 The caviar is just screaming at me 528 00:23:55,840 --> 00:23:58,520 and it's exactly the kind of ingredient 529 00:23:58,520 --> 00:24:01,160 that will just take my dish, you know, to the next level. 530 00:24:01,160 --> 00:24:02,960 MELISSA: Go, Brent! 531 00:24:02,960 --> 00:24:07,240 I just hope, you know, waiting for this little gold tin of goodness 532 00:24:07,240 --> 00:24:08,760 is gonna be worth it. 533 00:24:08,760 --> 00:24:12,120 I've had heaps of time to be just sitting there, 534 00:24:12,120 --> 00:24:13,600 thinking what I can do 535 00:24:13,600 --> 00:24:17,480 and zucchini flowers have been in my thoughts since I've seen them 536 00:24:17,480 --> 00:24:20,640 and I'm thinking about stuffing them with scampi and bug 537 00:24:20,640 --> 00:24:23,480 and making it a seaweed mayo on the side. 538 00:24:23,480 --> 00:24:25,560 31 minutes, Brent. Yeah. 539 00:24:25,560 --> 00:24:27,120 It's definitely gonna be a push today. 540 00:24:27,120 --> 00:24:30,440 I've only got 31 minutes, but I do have a great idea. 541 00:24:30,440 --> 00:24:32,520 I've just got to back myself and go for it. 542 00:24:33,760 --> 00:24:36,880 Everyone's cooking! We can't wait to see what you're making. 543 00:24:36,880 --> 00:24:39,120 But you've only got 31 minutes to go! 544 00:24:39,120 --> 00:24:40,560 Let's go! 545 00:24:40,560 --> 00:24:43,080 (APPLAUSE) MALISSA: Go, guys! Go, go, go! 546 00:24:43,080 --> 00:24:44,280 Come on, guys! 547 00:24:44,280 --> 00:24:45,720 (SUSPENSEFUL MUSIC) 548 00:24:45,720 --> 00:24:47,880 THEO: 31 minutes? 549 00:24:47,880 --> 00:24:49,400 Joking! 550 00:24:49,400 --> 00:24:50,760 Go, Brent! 551 00:24:50,760 --> 00:24:51,840 Quick. 552 00:24:51,840 --> 00:24:55,440 LEANDRO: I'm making a Wagyu steak with onion jam, 553 00:24:55,440 --> 00:24:58,360 smoked bone marrow butter and sauteed mushrooms. 554 00:24:59,360 --> 00:25:02,520 It's just all about smoky flavours. Very Serai. 555 00:25:04,800 --> 00:25:06,280 I can't believe I'm here. 556 00:25:06,280 --> 00:25:09,640 Just being in MasterChef is...mind-blowing. 557 00:25:10,680 --> 00:25:12,840 I loved watching MasterChef when I was a kid, 558 00:25:12,840 --> 00:25:15,280 but the new judges are cool as well. 559 00:25:17,000 --> 00:25:20,720 I kind of have a crush on Melissa Leong. (LAUGHS) 560 00:25:20,720 --> 00:25:21,720 (LAUGHS) 561 00:25:21,720 --> 00:25:25,480 She's so gorgeous. Seeing her in person, it's just... She's amazing. 562 00:25:25,480 --> 00:25:27,320 I'm like, "Wow!" (LAUGHS) 563 00:25:30,920 --> 00:25:34,680 GRACE: Oh, that smells so good! Yum! 564 00:25:34,680 --> 00:25:36,040 Ooh! 565 00:25:37,320 --> 00:25:40,640 ROSS: I'm making beef tartare and roasted bone marrow. 566 00:25:40,640 --> 00:25:43,400 I'm roasting the bone marrow now. Hopefully that's gonna be nice. 567 00:25:43,400 --> 00:25:45,600 And then, like, a spice-based dressing. 568 00:25:46,920 --> 00:25:49,440 It's basically a sauce that we do at the restaurant 569 00:25:49,440 --> 00:25:52,560 which is kind of like a spiced butter dressing 570 00:25:52,560 --> 00:25:54,280 with traditional Filipino flavours. 571 00:25:54,280 --> 00:25:57,160 A little bit confident. I reckon he nail it. 572 00:25:57,160 --> 00:25:59,280 It's gonna be punchy, flavourful. 573 00:25:59,280 --> 00:26:01,960 We want to win, so, you know, it's a challenge. 574 00:26:01,960 --> 00:26:03,960 I'm competitive, though. We have to win. 575 00:26:03,960 --> 00:26:06,880 No matter when you started, you've only got 15 minutes to go! 576 00:26:06,880 --> 00:26:08,160 ANDY: Oh, yes! 577 00:26:08,160 --> 00:26:10,240 (CHEERING) MALISSA: Come on! 578 00:26:10,240 --> 00:26:12,600 (SUSPENSEFUL MUSIC) 579 00:26:20,080 --> 00:26:21,960 DECLAN: Let's go, Theo! 580 00:26:21,960 --> 00:26:23,720 Go, Theo! 581 00:26:26,200 --> 00:26:28,000 THEO: My steak is looking great. 582 00:26:28,000 --> 00:26:31,080 It just looks nice and caramelised and I'm happy with that. 583 00:26:31,080 --> 00:26:33,960 Yeah, it's just got to all sort of come together now. 584 00:26:33,960 --> 00:26:35,920 I've got 15 minutes to go 585 00:26:35,920 --> 00:26:37,920 and I've had my mushrooms on the hibachi 586 00:26:37,920 --> 00:26:39,600 just to get that smoky flavour. 587 00:26:39,600 --> 00:26:42,680 And now I'm gonna stuff them with my vegetable filling 588 00:26:42,680 --> 00:26:44,280 and my bone marrow butter. 589 00:26:45,800 --> 00:26:48,360 I want it to be something that complements the steak, 590 00:26:48,360 --> 00:26:51,960 but I know that balancing this dish with these limited ingredients 591 00:26:51,960 --> 00:26:53,520 is gonna be tough. 592 00:26:53,520 --> 00:26:56,040 We'll just have to... have to play it by ear 593 00:26:56,040 --> 00:26:59,240 and, um, yeah, just the amount of time that I've got 594 00:26:59,240 --> 00:27:01,200 and I just need to just go for it. 595 00:27:01,200 --> 00:27:02,880 Alright, everyone's cooking 596 00:27:02,880 --> 00:27:05,480 in the old increasing-decreasing MasterChef challenge. 597 00:27:05,480 --> 00:27:07,280 It is a classic. MELISSA: Yep. 598 00:27:07,280 --> 00:27:08,760 Theo, it sounds good. 599 00:27:08,760 --> 00:27:11,800 I just hope it's not just a Wagyu steak, mushrooms 600 00:27:11,800 --> 00:27:13,120 and some greasy vegetables. 601 00:27:13,120 --> 00:27:15,160 ANDY AND MELISSA: Yep. Yep. It needs something to balance. 602 00:27:15,160 --> 00:27:16,520 Yes. You know what I mean? 603 00:27:16,520 --> 00:27:19,440 Leandro, he's doing, like, an onion jam and a Wagyu sirloin 604 00:27:19,440 --> 00:27:21,080 cooked on the hibachi. 605 00:27:21,080 --> 00:27:22,840 It's sounding good to me. Yep. 606 00:27:22,840 --> 00:27:26,360 Ross is doing a modern Filo beef tartare... 607 00:27:26,360 --> 00:27:27,840 yeah. ..carpaccio-esque vibe. 608 00:27:27,840 --> 00:27:29,720 Yes. Lots of spices going on there. 609 00:27:29,720 --> 00:27:31,400 And a bone marrow sauce as well. 610 00:27:31,400 --> 00:27:35,120 Shane's dish also sounds very, very good as well. 611 00:27:35,120 --> 00:27:36,800 So, Moreton Bay bugs. 612 00:27:36,800 --> 00:27:40,400 Uh, basically like a spiced butter sauce or a take on a palapa. 613 00:27:40,400 --> 00:27:41,680 Yeah. JOCK: Ooh! 614 00:27:41,680 --> 00:27:43,680 It sounds super delicious if he can bring everything together 615 00:27:43,680 --> 00:27:44,960 and it sounds like he will. 616 00:27:44,960 --> 00:27:46,680 I like it. Yeah, same. 617 00:27:46,680 --> 00:27:49,280 So, Brent's doing stuffed zucchini flowers. 618 00:27:49,280 --> 00:27:52,040 He's stuffing them with bug and langoustine. 619 00:27:52,040 --> 00:27:54,840 And he's tempura-frying them. OK? Yep. 620 00:27:54,840 --> 00:27:57,080 He is gonna luxe the life out of that 621 00:27:57,080 --> 00:27:59,560 with a big old dollop of caviar. 622 00:27:59,560 --> 00:28:03,360 Can he produce the perfect tempura batter 623 00:28:03,360 --> 00:28:04,920 with a light, fluffy mousse? 624 00:28:04,920 --> 00:28:06,000 Mate... 625 00:28:06,000 --> 00:28:09,400 And...and a beautiful mayo in 31 minutes? I'm crossing fingers. 626 00:28:09,400 --> 00:28:14,120 And then Rue wants to make a lemon parfait, a blueberry sorbet, 627 00:28:14,120 --> 00:28:17,360 a meringue shard and a blueberry consomme, so... 628 00:28:17,360 --> 00:28:19,160 It's too much. It's too much. 629 00:28:20,600 --> 00:28:22,280 (TENSE MUSIC) PHIL: Is it looking good? 630 00:28:22,280 --> 00:28:24,360 We'll see. (LAUGHS) 631 00:28:24,360 --> 00:28:29,200 I am making a blueberry sorbet and, look, um... (LAUGHS) 632 00:28:29,200 --> 00:28:30,680 ..it's not going. 633 00:28:30,680 --> 00:28:33,840 Not good. (LAUGHS) I'm not feeling great. 634 00:28:33,840 --> 00:28:38,760 I am feeling so stressed in this moment, I'm not going to lie, 635 00:28:38,760 --> 00:28:40,840 because I look at my blueberry sorbet 636 00:28:40,840 --> 00:28:44,240 and I'm just thinking it's never gonna set. 637 00:28:44,240 --> 00:28:46,680 And I don't know if I'm going to be able to get 638 00:28:46,680 --> 00:28:49,240 all four elements finished in time. 639 00:28:50,240 --> 00:28:51,760 Rue. Hello! 640 00:28:51,760 --> 00:28:54,760 What's happening? Oh, my gosh! Um... (LAUGHS) 641 00:28:54,760 --> 00:28:56,400 I heard you're trying to do too much. 642 00:28:56,400 --> 00:28:59,000 I think I... Have you done too much? 643 00:28:59,000 --> 00:29:02,680 Oh, I was trying to do, like, a lemon parfait with a meringue shard. 644 00:29:02,680 --> 00:29:04,320 Yep. And a blueberry sorbet. 645 00:29:04,320 --> 00:29:06,600 And a blueberry lemon sauce. 646 00:29:06,600 --> 00:29:08,280 You can't do all that. Yeah. 647 00:29:08,280 --> 00:29:10,040 So what are you gonna do? Parfait ready? 648 00:29:10,040 --> 00:29:11,680 I'm probably going to just put the parfait, 649 00:29:11,680 --> 00:29:13,720 the meringue and the sauce, yeah. 650 00:29:13,720 --> 00:29:16,200 OK. You got it? Do it! OK. Yeah. OK. Yeah. Thank you. 651 00:29:17,440 --> 00:29:18,840 Forget the sorbet. 652 00:29:18,840 --> 00:29:21,400 I'm just gonna focus on the three things I have 653 00:29:21,400 --> 00:29:22,880 and make them really perfect. 654 00:29:24,240 --> 00:29:27,520 If my parfait sets, that would be awesome. 655 00:29:31,120 --> 00:29:33,680 I'm hoping my teammates are carrying me. 656 00:29:35,840 --> 00:29:37,360 BRENT: Come on. 657 00:29:38,360 --> 00:29:40,000 DECLAN: Let's go, Brent! 658 00:29:40,000 --> 00:29:43,720 BRENT: So my dish is stuffed zucchini flowers. 659 00:29:43,720 --> 00:29:45,800 It's got scampi and bug in it, 660 00:29:45,800 --> 00:29:48,040 crustacean oil, uh, seaweed mayo, 661 00:29:48,040 --> 00:29:50,200 uh, and caviar on top. 662 00:29:50,200 --> 00:29:51,800 Yummy, yummy! 663 00:29:53,240 --> 00:29:55,000 Brent. Whoo! You waited the full time. 664 00:29:55,000 --> 00:29:56,440 Yep. What's happening? 665 00:29:56,440 --> 00:29:58,440 So I'm just getting the tempura batter. 666 00:29:58,440 --> 00:30:00,360 I love it! I'm pretty excited about this. 667 00:30:00,360 --> 00:30:01,840 Yeah, I'm pumped as well. 668 00:30:01,840 --> 00:30:04,760 The hardest thing about waiting till the end is that thing. 669 00:30:04,760 --> 00:30:06,280 Time. Yeah. (SUSPENSEFUL MUSIC) 670 00:30:06,280 --> 00:30:07,920 Yep. Thank you! 671 00:30:07,920 --> 00:30:09,360 Let's go. 672 00:30:09,360 --> 00:30:11,760 I have a really clear idea of what I want to do. 673 00:30:11,760 --> 00:30:13,680 But time in the kitchen, it goes like that! 674 00:30:14,680 --> 00:30:17,120 There's a lot to do and there's not a lot of time. 675 00:30:18,200 --> 00:30:19,720 (GROANS) 676 00:30:19,720 --> 00:30:22,640 I'm starting to question... have I made a mistake here? 677 00:30:29,440 --> 00:30:33,680 MELISSA: Eight minutes to go! ANDY: Come on! 678 00:30:33,680 --> 00:30:34,800 Go, go, go, go, go! 679 00:30:38,000 --> 00:30:39,640 DECLAN: Let's go, Brent. 680 00:30:39,640 --> 00:30:42,080 BRENT: Um, yeah, left it right to the end. 681 00:30:42,080 --> 00:30:46,000 Hopefully it hasn't, um, bitten me in the bottom. 682 00:30:46,000 --> 00:30:48,240 I've got my zucchini flowers stuffed 683 00:30:48,240 --> 00:30:50,960 with a scampi and bug mixture inside. 684 00:30:50,960 --> 00:30:53,200 I'm going as fast as I can, 685 00:30:53,200 --> 00:30:55,440 but I've still got a lot to do. 686 00:30:55,440 --> 00:30:58,880 There's frying to be done, mayo to make 687 00:30:58,880 --> 00:31:00,720 and then balancing everything. 688 00:31:02,680 --> 00:31:04,640 You know, I've just gotta back myself 689 00:31:04,640 --> 00:31:07,520 and just put up the best dish I can 690 00:31:07,520 --> 00:31:11,800 and hopefully it's enough to save us and get us immune from Sunday. 691 00:31:11,800 --> 00:31:13,840 DECLAN: No, you got this, Brent. 692 00:31:15,920 --> 00:31:17,680 (TENSE MUSIC) 693 00:31:19,640 --> 00:31:21,440 I think I'm happy with what I have. 694 00:31:21,440 --> 00:31:22,800 The onion jam's done. 695 00:31:22,800 --> 00:31:26,240 Wagyu steak is medium-rare as I like it to be. 696 00:31:26,240 --> 00:31:28,680 I just have to whip the smoked bone marrow butter. 697 00:31:28,680 --> 00:31:31,520 So I'm, like, whipping the bone marrow butter 698 00:31:31,520 --> 00:31:35,440 to make it, like, very creamy, more mouthfeel in the flavour. 699 00:31:35,440 --> 00:31:39,120 Then I also use the charcoal to impart that smoky flavour. 700 00:31:39,120 --> 00:31:41,600 MALISSA: Oh, wow! 701 00:31:41,600 --> 00:31:44,400 Trying not to burn the place down, but, yeah... 702 00:31:47,240 --> 00:31:48,880 Setting the kitchen on fire. 703 00:31:52,320 --> 00:31:55,080 My dish, it's all coming along together quite well now. 704 00:31:55,080 --> 00:31:57,800 I had a play around with making a little salsa 705 00:31:57,800 --> 00:31:59,400 just to sit on top of the bug 706 00:31:59,400 --> 00:32:01,360 using some star fruit which is nice and sour. 707 00:32:01,360 --> 00:32:02,920 Brings a real acidity to the dish. 708 00:32:02,920 --> 00:32:04,280 And this brightens everything up, 709 00:32:04,280 --> 00:32:07,600 so I'm pretty confident on the flavours I've produced there. 710 00:32:07,600 --> 00:32:11,080 How are you travelling, Shane? Pretty good, thanks, Andy. 711 00:32:11,080 --> 00:32:13,280 Ooh, yeah, I'm liking this! Yep. 712 00:32:13,280 --> 00:32:16,760 Yes, it's going to be like... look like it's a whole bug. 713 00:32:16,760 --> 00:32:18,680 All that balancing it out? 714 00:32:18,680 --> 00:32:21,320 Mate, like, honestly, this is yours to lose right now. 715 00:32:21,320 --> 00:32:23,600 Oh, thank you. No pressure. (LAUGHS) 716 00:32:25,400 --> 00:32:26,840 ROSS: First time in the MasterChef chicken, 717 00:32:26,840 --> 00:32:28,440 I think time definitely goes faster 718 00:32:28,440 --> 00:32:30,160 and can feel a bit of pressure now. 719 00:32:31,800 --> 00:32:32,800 Ahh! 720 00:32:32,800 --> 00:32:34,480 I'm confident with the flavours that I'm doing. 721 00:32:35,480 --> 00:32:37,320 My bone marrow is ready to go. 722 00:32:37,320 --> 00:32:39,320 I take the diced beef 723 00:32:39,320 --> 00:32:42,000 and I dress that with the spiced-butter dressing. 724 00:32:42,000 --> 00:32:43,920 With the herbs for a bit of freshness. 725 00:32:44,960 --> 00:32:47,240 Seasoning is an essential part 726 00:32:47,240 --> 00:32:49,040 of the food that we do at the restaurant. 727 00:32:49,040 --> 00:32:50,760 It has to be balanced, flavourful. 728 00:32:50,760 --> 00:32:53,800 A party in the mouth. I want to excite the judges. 729 00:32:53,800 --> 00:32:55,840 GRACE: Oh, that looks just next-level good. 730 00:32:55,840 --> 00:32:57,520 CATH: It smells beautiful! 731 00:32:57,520 --> 00:32:59,400 Looks so good! 732 00:32:59,400 --> 00:33:01,360 Yes, so yum! 733 00:33:01,360 --> 00:33:03,320 Three minutes to go! Let's go! 734 00:33:03,320 --> 00:33:05,360 MALISSA: Come on, guys! Let's go! 735 00:33:07,440 --> 00:33:09,560 DECLAN: Come on, Theo. Go, Theo! 736 00:33:10,880 --> 00:33:14,200 I'm slicing the steak and it's perfect, so I'm really happy. 737 00:33:14,200 --> 00:33:17,680 But I am worried about the balance of the dish as a whole. 738 00:33:17,680 --> 00:33:19,800 CATH: How's that, Theo? 739 00:33:19,800 --> 00:33:23,600 I'm loving the flavours, but I think it's just missing something. 740 00:33:23,600 --> 00:33:26,200 I think this is too heavy. 741 00:33:26,200 --> 00:33:28,480 I know that there's a lot of fat going on here, 742 00:33:28,480 --> 00:33:31,560 but I don't have the ingredients to balance it out. 743 00:33:31,560 --> 00:33:34,840 It needs some freshness or some acid or something, 744 00:33:34,840 --> 00:33:36,680 but I don't know what the hell. 745 00:33:36,680 --> 00:33:39,480 If I had herbs, I could do a nice chimichurri. 746 00:33:39,480 --> 00:33:41,280 But I don't have that. 747 00:33:41,280 --> 00:33:43,000 I'm working with what I've got. 748 00:33:43,000 --> 00:33:47,120 I've got some grapes and I'm trying to coax out some acidity from them. 749 00:33:48,120 --> 00:33:50,520 I've done my absolute best to balance this dish 750 00:33:50,520 --> 00:33:52,000 with the ingredients that I have. 751 00:33:52,000 --> 00:33:54,200 I just hope that it eats really well as a whole. 752 00:33:55,240 --> 00:33:57,560 PHIL: Let's go, Rue! CATH: Let's go! Come on! 753 00:33:57,560 --> 00:33:58,560 (LAUGHS) 754 00:33:58,560 --> 00:34:00,680 JOCK: Let's go! 755 00:34:00,680 --> 00:34:04,920 I have ditched the sorbet and I've just decided to go with my parfait, 756 00:34:04,920 --> 00:34:08,000 the meringue shards and a blueberry compote. 757 00:34:09,280 --> 00:34:12,120 My parfait is in the blast chiller 758 00:34:12,120 --> 00:34:14,840 and I am really hoping it's set 759 00:34:14,840 --> 00:34:17,960 because if my parfait does not set today, 760 00:34:17,960 --> 00:34:19,760 I will have nothing on the plate. 761 00:34:19,760 --> 00:34:23,360 Order up in one minute! JOCK: Let's go! 762 00:34:23,360 --> 00:34:24,880 (CONTESTANTS CHEER) Come on! 763 00:34:24,880 --> 00:34:28,520 Come on! Let's go! Come on, come on! 764 00:34:28,520 --> 00:34:29,800 Oh! Oh! 765 00:34:29,800 --> 00:34:32,520 Oh, my gosh, yes! My parfait's frozen. 766 00:34:32,520 --> 00:34:34,720 Oh! Thank God. 767 00:34:34,720 --> 00:34:36,800 Oh, my gosh, the parfait has set. 768 00:34:36,800 --> 00:34:39,120 I am feeling so relieved. 769 00:34:39,120 --> 00:34:43,800 I'm thinking...just get that parfait on the plate! 770 00:34:43,800 --> 00:34:46,320 30 seconds! 771 00:34:46,320 --> 00:34:47,720 (CONTESTANTS CHEER AND APPLAUD) 772 00:34:47,720 --> 00:34:50,480 Sauce, sauce, sauce. 773 00:34:50,480 --> 00:34:53,160 I think I'm gonna get there. I think I'm gonna get there. 774 00:34:53,160 --> 00:34:55,080 I've tasted it all together. 775 00:34:55,080 --> 00:34:56,880 It's absolutely delicious. 776 00:34:56,880 --> 00:34:58,560 Perfectly cooked zucchini flower. 777 00:34:58,560 --> 00:35:00,840 It's got scampi, Moreton Bay bug inside, 778 00:35:00,840 --> 00:35:02,760 and that mayonnaise is an absolute killer. 779 00:35:02,760 --> 00:35:04,280 GRACE: Nice work. 780 00:35:04,280 --> 00:35:06,760 And then the pops of caviar on the side. 781 00:35:08,000 --> 00:35:12,880 So, let's just hope that waiting for this caviar was worth it 782 00:35:12,880 --> 00:35:16,280 and makes my dish elevated into the next level. 783 00:35:16,280 --> 00:35:18,640 Alright, gantry, let's have it! 10... 784 00:35:18,640 --> 00:35:22,440 ALL: 9, 8, 7, 6, 785 00:35:22,440 --> 00:35:25,760 5, 4, 3, 786 00:35:25,760 --> 00:35:27,760 2, 1! 787 00:35:27,760 --> 00:35:30,000 That's it! (APPLAUSE AND CHEERING) 788 00:35:30,000 --> 00:35:31,400 (WHISTLING) Well done, Rue. 789 00:35:32,520 --> 00:35:33,640 Well done. 790 00:35:33,640 --> 00:35:35,040 Good luck to you. 791 00:35:35,040 --> 00:35:36,400 Yeah. Good. 792 00:35:36,400 --> 00:35:38,720 Ooh, look at you! BRENT: Yeah, look at me. 793 00:35:39,720 --> 00:35:41,320 How'd you go, bro? Awesome, brother. 794 00:35:41,320 --> 00:35:43,480 Look at that. Good job. Awesome. 795 00:35:47,920 --> 00:35:50,360 Well, we saved a doozy for the last challenge 796 00:35:50,360 --> 00:35:52,560 of Pro Cooks vs Home Cooks, 797 00:35:52,560 --> 00:35:54,040 so let's see how you went. 798 00:35:54,040 --> 00:35:58,360 The first dish we'd like to taste belongs to Ross. Let's have it, mate. 799 00:36:06,360 --> 00:36:08,000 Hello. Hey. 800 00:36:08,000 --> 00:36:10,480 What's the dish? It's a seared beef kilawin. 801 00:36:10,480 --> 00:36:13,440 Filipino-style. Basically like a beef tartare. 802 00:36:13,440 --> 00:36:14,840 A roasted bone marrow. 803 00:36:14,840 --> 00:36:16,720 Dressing with a bit of butter. 804 00:36:16,720 --> 00:36:18,720 Fair bit of Filipino flavours in there. 805 00:36:18,720 --> 00:36:20,840 Beauty. Super simple. 806 00:36:20,840 --> 00:36:22,840 It's a pretty you dish, let's face it. 807 00:36:22,840 --> 00:36:24,520 Yeah. 808 00:36:40,880 --> 00:36:41,960 Ross... 809 00:36:46,080 --> 00:36:48,840 (GANTRY CONTESTANTS CHEER AND APPLAUD) 810 00:36:55,280 --> 00:36:57,240 It's like eating at Serai, to be honest. 811 00:36:57,240 --> 00:36:58,280 Um... (LAUGHTER) 812 00:36:58,280 --> 00:37:01,600 Beautifully roasted piece of bone marrow. It's cooked beautifully. 813 00:37:01,600 --> 00:37:03,400 You've got a punchy sauce. 814 00:37:03,400 --> 00:37:06,960 The butter in there just enriching all of the aromats. 815 00:37:06,960 --> 00:37:10,560 Most importantly and most impressive, the beef. 816 00:37:10,560 --> 00:37:14,000 Great sear on there. And then making it balanced. 817 00:37:14,000 --> 00:37:17,040 It is delicious. Thanks, Jock. 818 00:37:17,040 --> 00:37:19,960 You've literally come in here and just done what you do best. 819 00:37:19,960 --> 00:37:24,480 Taking those Filipino flavours and just elevating them, 820 00:37:24,480 --> 00:37:26,800 but also playing with it a touch. 821 00:37:26,800 --> 00:37:29,320 Like, the amount of umami that you got in there 822 00:37:29,320 --> 00:37:32,720 from the kelp paste, it replaces the fish sauce 823 00:37:32,720 --> 00:37:35,680 with another layer of complexity and umami. 824 00:37:35,680 --> 00:37:38,400 It's...it's really, really flat-out cooking. 825 00:37:38,400 --> 00:37:40,480 And it's something that expect from you. 826 00:37:40,480 --> 00:37:42,560 You were so cool. You were so calm. 827 00:37:42,560 --> 00:37:46,360 Mate, it's an absolute belter! You should be so stoked, man. 828 00:37:46,360 --> 00:37:49,040 Ross, what you do for Filipino cuisine 829 00:37:49,040 --> 00:37:50,680 by elevating it, modernising it 830 00:37:50,680 --> 00:37:52,920 and celebrating it in the way that you do 831 00:37:52,920 --> 00:37:55,760 makes me so, so happy to be Australian. 832 00:37:55,760 --> 00:37:57,200 Thank you. 833 00:37:58,240 --> 00:38:00,560 You guys are making me emotional. 834 00:38:00,560 --> 00:38:02,280 ALL: Ohhhh! 835 00:38:02,280 --> 00:38:03,840 (LAUGHS) 836 00:38:05,640 --> 00:38:07,480 Thanks, Ross. Nice one, Ross. Righto, mate! 837 00:38:07,480 --> 00:38:09,080 Awesome! 838 00:38:10,360 --> 00:38:12,760 Awesome. Thank you. 839 00:38:12,760 --> 00:38:15,720 Well done! Well done, Ross! 840 00:38:20,520 --> 00:38:22,200 Next up, Rue. 841 00:38:23,680 --> 00:38:25,440 Walking this dish to the judges, 842 00:38:25,440 --> 00:38:28,880 I am kicking myself for trying to do too much 843 00:38:28,880 --> 00:38:30,360 with not enough time. 844 00:38:30,360 --> 00:38:33,360 Because I just know it's not what I wanted to give them. 845 00:38:34,440 --> 00:38:36,920 Here she is! (RUE LAUGHS) 846 00:38:36,920 --> 00:38:40,280 I'm just crossing my fingers for my whole dish. 847 00:38:46,440 --> 00:38:54,400 NARRATOR: Get inspired by our fabulous home cooks. 848 00:38:57,680 --> 00:38:59,560 JOCK: Rue, talk to me, what've you made us? 849 00:38:59,560 --> 00:39:02,040 I have made a lemon parfait 850 00:39:02,040 --> 00:39:04,920 with a blueberry, ginger and lemon compote, 851 00:39:04,920 --> 00:39:06,880 and, um, some meringue shards. 852 00:39:06,880 --> 00:39:08,880 So you had 55 minutes. 853 00:39:08,880 --> 00:39:11,040 You tried to do two frozen elements, 854 00:39:11,040 --> 00:39:14,120 being the parfait and a blueberry sorbet. 855 00:39:14,120 --> 00:39:15,120 Yeah. Yeah? 856 00:39:15,120 --> 00:39:16,480 Yeah... And meringues. 857 00:39:16,480 --> 00:39:17,600 Yeah. 858 00:39:17,600 --> 00:39:19,400 And a blueberry compote. Yeah. 859 00:39:19,400 --> 00:39:22,200 Um... (LAUGHS) You know what? 860 00:39:22,200 --> 00:39:25,040 Um, in my head, it was gonna work. 861 00:39:26,040 --> 00:39:28,200 But I decided it's not gonna work. 862 00:39:28,200 --> 00:39:30,560 (LAUGHS) It's not gonna work! (LAUGHS) 863 00:39:38,280 --> 00:39:41,560 It's OK, Rue. (LAUGHTER) 864 00:39:41,560 --> 00:39:44,600 Did you just self self-soothe? (LAUGHTER) 865 00:39:44,600 --> 00:39:47,160 She's like, "It's OK, Rue. 866 00:39:47,160 --> 00:39:48,920 "It's OK." Yeah. 867 00:39:48,920 --> 00:39:50,560 I'm gonna do that next time. 868 00:39:50,560 --> 00:39:52,440 "It's OK, Mel, it's alright." I love it. 869 00:39:52,440 --> 00:39:58,120 Rue, uh, the parfait, good flavour, but it feels rushed. 870 00:39:58,120 --> 00:39:59,280 Yeah. 871 00:39:59,280 --> 00:40:00,880 Meringue - same story. Yeah. 872 00:40:00,880 --> 00:40:03,080 It hasn't dried properly and therefore it's gone soft. 873 00:40:03,080 --> 00:40:04,760 Yeah. (CLICKS FINGERS) Like that. 874 00:40:04,760 --> 00:40:06,280 Blueberry compote, I love! 875 00:40:06,280 --> 00:40:08,280 I love the ginger in there. I love the balance. 876 00:40:08,280 --> 00:40:11,640 It's the perfect offset for a sweet meringue and a lemon parfait. 877 00:40:11,640 --> 00:40:12,640 Yeah. 878 00:40:12,640 --> 00:40:16,360 But if you'd only concentrated on meringue, compote and parfait... 879 00:40:16,360 --> 00:40:17,880 And the parfait, yeah. 880 00:40:17,880 --> 00:40:20,200 ..like that could have been a winner today. 881 00:40:23,040 --> 00:40:24,520 You didn't give yourself enough time. 882 00:40:24,520 --> 00:40:25,520 Yeah. 883 00:40:25,520 --> 00:40:28,280 You just need to think about, "How can I pare it right back?" 884 00:40:28,280 --> 00:40:31,160 It's the only thing stopping you. That is it. 885 00:40:31,160 --> 00:40:32,600 Thanks, Rue. Thank you! 886 00:40:32,600 --> 00:40:34,040 Thanks, Rue. (APPLAUSE) 887 00:40:40,960 --> 00:40:42,960 RUE: I could have had a winner! 888 00:40:42,960 --> 00:40:46,400 ANDY: Next up to the tasting table, Leandro! 889 00:40:46,400 --> 00:40:49,320 (APPLAUSE) 890 00:40:52,680 --> 00:40:54,160 Thank you. 891 00:40:55,240 --> 00:40:56,680 Ooh, yeah! 892 00:41:06,440 --> 00:41:07,920 Boom! (CHUCKLES) 893 00:41:09,920 --> 00:41:11,560 Leandro, what have you cooked for us today? 894 00:41:11,560 --> 00:41:13,040 Today I made a Wagyu steak 895 00:41:13,040 --> 00:41:15,800 topped with smoked bone marrow butter, onion jam, 896 00:41:15,800 --> 00:41:18,680 and mushrooms sauteed in a spiced mix. 897 00:41:20,200 --> 00:41:22,280 Leandro, you said you were really excited 898 00:41:22,280 --> 00:41:23,840 to cook in the MasterChef kitchen. 899 00:41:23,840 --> 00:41:26,240 Did it live up to your expectations today? 900 00:41:26,240 --> 00:41:28,840 All in all, I'm pretty happy. Yeah. 901 00:41:28,840 --> 00:41:32,080 It's one of my dreams, cooking in a MasterChef kitchen. 902 00:41:32,080 --> 00:41:33,600 ALL: Ohhh! 903 00:41:33,600 --> 00:41:37,720 You just won a whole bunch of new fans on the gantry! 904 00:41:53,040 --> 00:41:55,280 Mate, the steak was perfectly cooked. 905 00:41:55,280 --> 00:41:58,600 Some nice balance on there with the onion jam really peaking 906 00:41:58,600 --> 00:42:01,160 versus the mushrooms that had those aromats in there. 907 00:42:01,160 --> 00:42:02,280 Thank you. 908 00:42:02,280 --> 00:42:04,000 You did Serai proud, mate. Well done. 909 00:42:04,000 --> 00:42:06,000 I'm so happy to be here as well. Thank you. 910 00:42:06,000 --> 00:42:07,760 Ohh! Thanks, brother. (CHUCKLES) 911 00:42:07,760 --> 00:42:09,560 That butter was delicious. 912 00:42:09,560 --> 00:42:13,080 Like, that is... I want that on my steak, do you know what I mean? 913 00:42:13,080 --> 00:42:16,200 Like, really great. Smoky flavours are brilliant. 914 00:42:16,200 --> 00:42:18,600 Thank you so much for bringing your food to the kitchen today. 915 00:42:18,600 --> 00:42:21,680 I thought it was a really fantastic dish in terms of conception. 916 00:42:21,680 --> 00:42:23,600 It's beautifully balanced. Nicely seasoned. 917 00:42:23,600 --> 00:42:25,520 I think it eats really well together. 918 00:42:25,520 --> 00:42:27,040 Well done! Thank you. 919 00:42:27,040 --> 00:42:29,680 (APPLAUSE) Thank you, Leandro. 920 00:42:29,680 --> 00:42:31,160 Thank you so much, guys. 921 00:42:32,240 --> 00:42:34,080 Thank you. 922 00:42:35,960 --> 00:42:38,000 Well done, brother. Thank you. 923 00:42:40,120 --> 00:42:43,240 Next up - Theo! (APPLAUSE AND CHEERING) 924 00:42:43,240 --> 00:42:44,920 THEO: Walking my dish up to the judges, 925 00:42:44,920 --> 00:42:46,960 I am happy with all my elements. 926 00:42:46,960 --> 00:42:49,360 But I am worried about the balance of the dish. 927 00:42:49,360 --> 00:42:53,000 I've done my absolute best with the limited ingredients that I did have, 928 00:42:53,000 --> 00:42:56,080 so hopefully I've done a good job here. 929 00:42:56,080 --> 00:42:59,280 Righto, Theo, what did you make? 930 00:42:59,280 --> 00:43:01,680 Uh, I made steak with stuffed mushrooms 931 00:43:01,680 --> 00:43:04,560 and bone marrow butter with garlic as well. 932 00:43:04,560 --> 00:43:05,600 Nice. 933 00:43:22,120 --> 00:43:24,120 So much suspense. 934 00:43:27,240 --> 00:43:28,600 Theo. 935 00:43:29,840 --> 00:43:32,560 The cook on the Wagyu - beautiful caramelisation. 936 00:43:32,560 --> 00:43:33,880 The salt crust - delicious. 937 00:43:33,880 --> 00:43:37,640 And the steak is cooked beautifully as well. Really well done. 938 00:43:37,640 --> 00:43:39,840 But...seasoning and balance, 939 00:43:39,840 --> 00:43:41,880 the big things that's missing for me is acidity. 940 00:43:41,880 --> 00:43:42,880 OK. 941 00:43:43,880 --> 00:43:45,880 Theo, the steak is bangin'. 942 00:43:45,880 --> 00:43:49,640 Like, in any restaurant, that is exactly how you want 943 00:43:49,640 --> 00:43:52,640 a piece of Wagyu sirloin sent off the pass. 944 00:43:52,640 --> 00:43:54,480 Like, it is top-notch. 945 00:43:54,480 --> 00:43:56,560 So, I actually think it's the challenge 946 00:43:56,560 --> 00:43:58,760 that for you from the get-go 947 00:43:58,760 --> 00:44:01,680 because there's some decent cooking here, but it just needed lift. 948 00:44:01,680 --> 00:44:03,160 Oh, fair enough. 949 00:44:03,160 --> 00:44:05,080 Thank you, Theo. I loved it, mate. 950 00:44:11,000 --> 00:44:12,560 Next up, Shane! 951 00:44:12,560 --> 00:44:14,640 (APPLAUSE) 952 00:44:19,680 --> 00:44:22,280 Wow! Look at that. 953 00:44:23,400 --> 00:44:25,680 Ohh! Ohh! 954 00:44:28,760 --> 00:44:30,840 Alright, Shane, what's the dish, please? 955 00:44:30,840 --> 00:44:33,600 Bug cooked on the hibachi with palapa butter. 956 00:44:33,600 --> 00:44:36,320 Palapa is like a spice base from the south of the Philippines. 957 00:44:36,320 --> 00:44:37,840 And on top is a little salsa. 958 00:44:37,840 --> 00:44:41,320 So it's got nectarine, star fruit, coriander and ginger as well 959 00:44:41,320 --> 00:44:43,400 just to freshen up a bit. 960 00:44:43,400 --> 00:44:45,960 Looks like a picture, mate. Thank you. (LAUGHS) 961 00:44:52,520 --> 00:44:55,160 What about the smell? 962 00:45:06,480 --> 00:45:08,840 Shane... Yes. 963 00:45:08,840 --> 00:45:11,640 How many minutes did you have? Uh, 35. 964 00:45:11,640 --> 00:45:13,240 35 minutes? 965 00:45:13,240 --> 00:45:14,920 (LAUGHS) 966 00:45:14,920 --> 00:45:17,920 35 minutes! (CHUCKLES) 967 00:45:17,920 --> 00:45:21,040 Once again, it's like I'm eating in Serai. 968 00:45:21,040 --> 00:45:22,720 It looks so simple. 969 00:45:22,720 --> 00:45:26,960 Can I tell you? It is...so complex. 970 00:45:26,960 --> 00:45:28,200 Yeah, good. 971 00:45:28,200 --> 00:45:30,800 Bug perfectly cooked, straight off the bat. 972 00:45:30,800 --> 00:45:33,400 And then you get this little fresh hit from the fruit. 973 00:45:33,400 --> 00:45:35,600 Just delicious. 974 00:45:35,600 --> 00:45:39,760 What strikes me is the expertise in which you've balanced that dish 975 00:45:39,760 --> 00:45:42,680 and that, for me, is...is stunning. 976 00:45:42,680 --> 00:45:44,520 Well done. Thank you. I appreciate it. 977 00:45:44,520 --> 00:45:49,000 Shane, all hits, no misses here. Absolutely phenomenal work. 978 00:45:49,000 --> 00:45:50,440 It's such a casual flex 979 00:45:50,440 --> 00:45:52,600 to have something that looks that spare on the plate, 980 00:45:52,600 --> 00:45:56,080 but when you dive into the textures, the flavours, the balance, 981 00:45:56,080 --> 00:45:59,000 the finesse, the technique, it's all there, 982 00:45:59,000 --> 00:46:00,560 but it doesn't feel laboured at all. 983 00:46:00,560 --> 00:46:02,360 It feels completely effortless. 984 00:46:03,360 --> 00:46:04,760 It's a perfect dish. 985 00:46:04,760 --> 00:46:06,560 Great. Thank you. 986 00:46:06,560 --> 00:46:08,760 It is five-star cooking. 987 00:46:08,760 --> 00:46:10,360 You should be a super-stoked, man. 988 00:46:10,360 --> 00:46:12,520 Very clever, Shane. Well done. 989 00:46:12,520 --> 00:46:14,680 Thanks, guys. 990 00:46:19,640 --> 00:46:21,640 The next dish we'd like to taste belongs to Brent! 991 00:46:21,640 --> 00:46:24,320 (APPLAUSE) 992 00:46:25,520 --> 00:46:28,040 I'm really proud. I'm really happy with how it turned out. 993 00:46:28,040 --> 00:46:30,200 But the guys at Serai, they killed it today. 994 00:46:30,200 --> 00:46:32,240 They're at the top of their game. 995 00:46:32,240 --> 00:46:34,200 So I'm praying that my dish is enough 996 00:46:34,200 --> 00:46:38,080 to keep my team safe from Sunday's elimination. 997 00:46:49,400 --> 00:46:52,280 all the way to the end. 998 00:46:52,280 --> 00:46:54,840 Everything revealed before you decided to cook. 999 00:46:54,840 --> 00:46:57,200 What's the dish, please? 1000 00:46:57,200 --> 00:47:00,160 Today I've cooked you stuffed zucchini flowers 1001 00:47:00,160 --> 00:47:02,000 with scampi and Moreton Bay bug, 1002 00:47:02,000 --> 00:47:05,520 and then a crustacean oil mayonnaise. 1003 00:47:05,520 --> 00:47:07,480 And also the caviar. 1004 00:47:19,640 --> 00:47:20,680 Brent. 1005 00:47:24,000 --> 00:47:26,000 (APPLAUSE AND CHEERING) 1006 00:47:26,000 --> 00:47:27,640 Well done! 1007 00:47:30,240 --> 00:47:31,600 That is delicious. 1008 00:47:31,600 --> 00:47:33,920 If I'd seen that on a menu, I would order it. 1009 00:47:33,920 --> 00:47:36,840 And after eating it, I would order it again. 1010 00:47:36,840 --> 00:47:40,640 And that salty caviar just lifts the whole thing. 1011 00:47:40,640 --> 00:47:42,920 It's just that luxe element... Yeah. 1012 00:47:42,920 --> 00:47:44,600 ..that you can't re-create in any other way. 1013 00:47:44,600 --> 00:47:45,600 Yeah. 1014 00:47:45,600 --> 00:47:48,080 This is why it pays off sometimes to wait till the end. 1015 00:47:48,080 --> 00:47:50,880 Mate, it's so good! Thank you. 1016 00:47:50,880 --> 00:47:53,120 This is kind of like the most luxurious version 1017 00:47:53,120 --> 00:47:55,160 of prawn toast you could get, you know. 1018 00:47:55,160 --> 00:47:56,600 Yes! That's what it is. 1019 00:47:56,600 --> 00:47:59,880 The filling, it celebrates all of that beautiful crustacean flavour, 1020 00:47:59,880 --> 00:48:01,920 but the texture, it's bouncy, 1021 00:48:01,920 --> 00:48:05,880 and it's bound with that galangal and ginger and the heat in there. 1022 00:48:05,880 --> 00:48:09,640 You've used that tropical root, rhizome heat 1023 00:48:09,640 --> 00:48:13,720 to bring complexity of flavour into it, which is genius. 1024 00:48:13,720 --> 00:48:14,960 Absolute genius. 1025 00:48:14,960 --> 00:48:17,880 The tempura - great. The zucchini - lovingly treated. 1026 00:48:17,880 --> 00:48:20,040 And the mayonnaise was just gentle enough 1027 00:48:20,040 --> 00:48:23,240 to not overtake what was going on with the zucchini flower. 1028 00:48:23,240 --> 00:48:26,720 Fried food, caviar, beautiful technique. 1029 00:48:26,720 --> 00:48:28,480 Absolutely incredible dish. 1030 00:48:28,480 --> 00:48:30,920 Thank you, Mel. Thank you. Well done. 1031 00:48:30,920 --> 00:48:33,320 I loved it. 1032 00:48:33,320 --> 00:48:37,160 31 minutes, you know, to get all of that done, that ain't easy. 1033 00:48:37,160 --> 00:48:39,320 But I think that you took a risk, 1034 00:48:39,320 --> 00:48:41,800 you had an idea and you just went for it. 1035 00:48:41,800 --> 00:48:45,160 And that risk, mate, it has paid absolutely dividends. 1036 00:48:45,160 --> 00:48:47,360 Must be a good feeling. Well done. Yeah. Yeah, it's good. 1037 00:48:47,360 --> 00:48:48,640 Awesome. Thank you! 1038 00:48:48,640 --> 00:48:51,840 (APPLAUSE AND CHEERING) 1039 00:49:02,000 --> 00:49:04,960 Time was definitely of the essence today. 1040 00:49:04,960 --> 00:49:07,760 In another MasterChef classic like this, 1041 00:49:07,760 --> 00:49:11,160 tough choices had to be made and risks, they had to be taken. 1042 00:49:12,160 --> 00:49:15,880 We settled on what we believed were the top three dishes. 1043 00:49:15,880 --> 00:49:20,440 It's no secret they belonged to Brent, Ross and Shane. 1044 00:49:20,440 --> 00:49:23,560 Brent, you had the least amount of time to cook, 1045 00:49:23,560 --> 00:49:26,640 but you used it to craft one of the best dishes 1046 00:49:26,640 --> 00:49:28,320 you have ever brought us. 1047 00:49:28,320 --> 00:49:32,120 It was clever, considered, beautifully finessed 1048 00:49:32,120 --> 00:49:34,680 and a testament to how far you've come. 1049 00:49:36,160 --> 00:49:39,680 Ross and Shane, you both brought us dishes 1050 00:49:39,680 --> 00:49:44,560 that were complex, powerful, punchy and flawless. 1051 00:49:45,600 --> 00:49:48,040 At the end of the day, when we're splitting hairs 1052 00:49:48,040 --> 00:49:51,000 between two incredible dishes from the same team, 1053 00:49:51,000 --> 00:49:54,920 of course it's that team that deserves to come out on top. 1054 00:49:54,920 --> 00:49:57,640 Congratulations, team Serai! You win! 1055 00:49:57,640 --> 00:49:59,440 ANDY: Well done! 1056 00:50:05,960 --> 00:50:10,280 Ross, Shane, Leandro, you look like you had fun out there today. 1057 00:50:10,280 --> 00:50:11,960 Did you? Yeah? Yes, certainly did. 1058 00:50:11,960 --> 00:50:13,680 And from what we tasted, 1059 00:50:13,680 --> 00:50:18,080 it's very clear how Serai rose to the top so quickly. 1060 00:50:19,160 --> 00:50:21,640 Your food is bloody incredible. 1061 00:50:21,640 --> 00:50:23,960 Thank you so much for coming into the MasterChef kitchen 1062 00:50:23,960 --> 00:50:27,440 and teaching everyone here, including us, a thing or two. 1063 00:50:27,440 --> 00:50:29,720 Rue, Theo, Brent, 1064 00:50:29,720 --> 00:50:34,160 I'm sorry to say this means you are cooking in Sunday's elimination. 1065 00:50:34,160 --> 00:50:38,360 So, all of you, go home, make yourselves a cup of tea 1066 00:50:38,360 --> 00:50:39,960 and we'll see all you back here. 1067 00:50:39,960 --> 00:50:41,480 Thank you. See you, guys! 1068 00:50:41,480 --> 00:50:43,760 (UPLIFTING MUSIC) 1069 00:50:47,200 --> 00:50:49,680 Couldn't get the team safe on Sunday, 1070 00:50:49,680 --> 00:50:53,360 but you know what, I'm stoked at the feedback that I got from the judges 1071 00:50:53,360 --> 00:50:57,360 and I'm very, very proud of how far I've come as a cook. 1072 00:50:57,360 --> 00:50:59,160 You know, every good cook in this kitchen 1073 00:50:59,160 --> 00:51:01,200 is one step closer to that top 10. 1074 00:51:01,200 --> 00:51:02,520 I'm stoked. 1075 00:51:02,520 --> 00:51:04,320 MALISSA: Good job, Brent! Amazing. 1076 00:51:04,320 --> 00:51:05,960 PHIL: Hey, Brent, good job, mate. 1077 00:51:07,440 --> 00:51:10,000 NARRATOR: Sunday night on MasterChef Australia... 1078 00:51:10,000 --> 00:51:13,520 It's Rick Stein! (APPLAUSE AND CHEERING) 1079 00:51:13,520 --> 00:51:14,960 ..a global superstar... 1080 00:51:14,960 --> 00:51:16,080 Morning! 1081 00:51:16,080 --> 00:51:17,840 The Rick Stein! 1082 00:51:17,840 --> 00:51:20,200 ..shows us how it's done. 1083 00:51:20,200 --> 00:51:21,520 That could be a still life. 1084 00:51:21,520 --> 00:51:22,800 That could be a painting. 1085 00:51:22,800 --> 00:51:23,800 Then... 1086 00:51:23,800 --> 00:51:25,400 RUE: I think I've lost the plot. 1087 00:51:25,400 --> 00:51:28,080 ..an elimination shows us 1088 00:51:28,080 --> 00:51:30,920 just how tough the competition can be. 1089 00:51:30,920 --> 00:51:32,680 DECLAN: It is a bit of a disaster. 1090 00:51:32,680 --> 00:51:33,960 Oh, careful. 1091 00:51:33,960 --> 00:51:34,960 Oh, my God! 1092 00:51:34,960 --> 00:51:36,960 Captions by Red Bee Media