1 00:00:07,341 --> 00:00:09,343 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,343 --> 00:00:12,180 JOCK: Home Cooks vs Pro Cooks Week! 3 00:00:12,180 --> 00:00:17,017 ...a brand-new week got off to a sizzling start. 4 00:00:17,017 --> 00:00:18,652 Definitely a different ball game from what 5 00:00:18,652 --> 00:00:20,354 we would be doing at the restaurant. 6 00:00:20,354 --> 00:00:24,225 Three of our own took on the giants from NOMAD... 7 00:00:24,225 --> 00:00:26,294 BRENDAN: Team NOMAD's definitely here to win today. 8 00:00:26,294 --> 00:00:30,298 It's legit gonna take me the dish of my life to beat these guys. 9 00:00:30,298 --> 00:00:34,502 If one of us wins, we actually get to be safe from elimination! 10 00:00:34,502 --> 00:00:40,141 ...and they turned Mystery Box ingredients into something magical. 11 00:00:40,141 --> 00:00:43,077 ANDY: It is out of control. Absolutely dynamite. 12 00:00:43,077 --> 00:00:44,212 JOCK: Very impressive. 13 00:00:44,312 --> 00:00:46,514 I think you've made a serious play for the win today. 14 00:00:46,514 --> 00:00:49,183 But Grace's genius idea... 15 00:00:49,183 --> 00:00:52,186 GRACE: Tempura betel leaf with pork and a salsa. 16 00:00:52,186 --> 00:00:54,088 ...won her dish of the day. 17 00:00:54,088 --> 00:00:57,858 JOCK: You've nailed it. You are on fire. 18 00:00:57,858 --> 00:01:03,531 Tonight, which three home cooks take on the professionals... 19 00:01:03,531 --> 00:01:05,133 MALISSA: All that adrenaline's pumping. 20 00:01:05,133 --> 00:01:06,667 This is gonna be tough. 21 00:01:06,667 --> 00:01:12,540 ...in a Pressure Test that will challenge the best of the best? 22 00:01:18,846 --> 00:01:21,849 WOMAN: Cooking today! Ooh! MAN: I know! 23 00:01:21,849 --> 00:01:24,652 (JUDGES APPLAUD) 24 00:01:24,652 --> 00:01:25,986 JOCK: Morning! 25 00:01:25,986 --> 00:01:29,957 (EXCITING MUSIC) 26 00:01:32,160 --> 00:01:34,162 Good morning, everybody. 27 00:01:34,162 --> 00:01:35,729 ALL: Morning! 28 00:01:36,964 --> 00:01:38,766 As you know, all this week 29 00:01:38,766 --> 00:01:40,934 we are putting you up against Australia's best chefs 30 00:01:40,934 --> 00:01:43,671 in classic MasterChef challenges. 31 00:01:45,072 --> 00:01:47,541 If you beat the professionals, then you are safe from elimination 32 00:01:47,541 --> 00:01:49,009 at the end of the week. 33 00:01:49,009 --> 00:01:52,513 And the question is which three will be cooking? 34 00:01:53,847 --> 00:01:56,784 Alright, you know the drill. 35 00:01:56,784 --> 00:01:59,653 Green token means you're cooking today. 36 00:01:59,653 --> 00:02:00,754 (CLEARS THROAT) Eyes up, Ralph! 37 00:02:00,754 --> 00:02:03,123 Yeah, I ain't looking, I ain't looking. 38 00:02:04,124 --> 00:02:05,759 It's green! I get to cook. 39 00:02:05,759 --> 00:02:07,861 (PEOPLE EXCLAIM) 40 00:02:07,861 --> 00:02:11,465 - Ooh! - PHIL: Three in a row. Here we go. 41 00:02:11,465 --> 00:02:13,201 Oh, my gosh! RALPH: Imagine! 42 00:02:13,201 --> 00:02:15,469 Ahh! ALL: Ohh! 43 00:02:15,469 --> 00:02:18,439 It's my favourite colour! 44 00:02:19,440 --> 00:02:21,675 I've got Mal and I've got Phil with me as well. 45 00:02:21,675 --> 00:02:24,312 They're both amazing cooks, so I'm excited. 46 00:02:24,312 --> 00:02:29,183 Righto, I bet you three are dying to find out who you're up against. 47 00:02:29,183 --> 00:02:31,385 ALL: Yep. 48 00:02:31,385 --> 00:02:34,622 They're the team behind a hatted gem 49 00:02:34,622 --> 00:02:38,726 located in tropical Far North Queensland. 50 00:02:38,726 --> 00:02:40,194 (CONTESTANTS MURMUR) 51 00:02:40,194 --> 00:02:43,631 These chefs combine contemporary techniques 52 00:02:43,631 --> 00:02:45,699 and their love of tropical ingredients. 53 00:02:47,635 --> 00:02:49,470 They've even taken out 'Gourmet Traveller's 54 00:02:49,470 --> 00:02:52,172 Regional Restaurant of the Year. 55 00:02:52,172 --> 00:02:56,510 Please welcome, from Nu Nu in Palm Cove, 56 00:02:56,510 --> 00:02:58,446 Nick Holloway and his crew! 57 00:02:58,446 --> 00:03:02,350 (CHEERING) 58 00:03:04,017 --> 00:03:06,019 How cool is that?! 59 00:03:06,019 --> 00:03:09,089 Oh, so Nick from Nu Nu is such a cool dude. 60 00:03:09,089 --> 00:03:11,259 I've seen him on MasterChef before. 61 00:03:11,259 --> 00:03:13,827 (WHISTLES) 62 00:03:13,827 --> 00:03:15,429 (RALPH EXCLAIMS) 63 00:03:16,464 --> 00:03:17,498 Hey, guys. 64 00:03:17,798 --> 00:03:21,101 He's got his reputation to protect. He's gonna play to win. 65 00:03:21,101 --> 00:03:24,905 Nick, great to see you. Welcome back to the MasterChef kitchen. 66 00:03:24,905 --> 00:03:27,107 Oh, it's so exciting to be back here. 67 00:03:27,107 --> 00:03:29,877 With me, I've got two of my wingmen here, 68 00:03:29,877 --> 00:03:31,712 bringing some jungle funk to the city. 69 00:03:31,712 --> 00:03:34,315 I've got Mel, aka 'Shooter', 70 00:03:34,315 --> 00:03:37,017 who's been working with me for a long time, 20 years. 71 00:03:37,017 --> 00:03:38,786 MEL: 20 years. Oh, Jesus. 72 00:03:38,786 --> 00:03:40,588 And one of our newest recruits 73 00:03:40,588 --> 00:03:43,156 and a bit of a heavy-hitter, this is Chrisso. 74 00:03:43,156 --> 00:03:45,192 You've brought the heavyweights, mate. 75 00:03:45,192 --> 00:03:47,395 I don't know. I feel like a heavyweight at the moment. 76 00:03:47,395 --> 00:03:48,829 I know that much. 77 00:03:49,830 --> 00:03:53,467 Well, you guys are cooking in a Pressure Test today. 78 00:03:54,668 --> 00:03:58,372 That means you're gonna be cooking another chef's recipes. 79 00:03:59,473 --> 00:04:01,309 Chris, how do you feel about that? 80 00:04:02,310 --> 00:04:05,479 Yeah, I feel good about that. Yep, we're up for the challenge today. 81 00:04:05,479 --> 00:04:08,516 Full disclosure, you used to work for Andy, right, at the Ducks? 82 00:04:08,516 --> 00:04:10,684 That's right. Andy and I go back a little way. 83 00:04:10,684 --> 00:04:13,020 Is he any good at reading recipes? 84 00:04:13,020 --> 00:04:14,955 Yes, he's good at everything. RALPH: Oh. 85 00:04:14,955 --> 00:04:16,357 NICK: They set you up! 86 00:04:16,357 --> 00:04:20,994 Thanks. Thanks, Andy. Thanks, guys. (CHUCKLES) 87 00:04:21,995 --> 00:04:24,097 Now to the challenge at hand. 88 00:04:24,097 --> 00:04:27,435 Today's Pressure Test has been set by a chef 89 00:04:27,435 --> 00:04:29,637 whose elevated take on South-East Asian cuisine 90 00:04:29,637 --> 00:04:32,540 is ingenious and in high demand. 91 00:04:35,609 --> 00:04:38,278 With three hats across two restaurants, 92 00:04:38,278 --> 00:04:40,247 he blends his culinary heritage 93 00:04:40,247 --> 00:04:44,084 with native Aussie ingredients and ancient techniques. 94 00:04:45,519 --> 00:04:50,358 Please welcome executive chef and co-owner of Sunda and Aru, 95 00:04:50,358 --> 00:04:52,726 it's Khanh Nguyen! 96 00:04:52,726 --> 00:04:55,329 (CHEERING) 97 00:04:56,730 --> 00:04:58,532 Wow! (LAUGHS) 98 00:04:59,900 --> 00:05:03,203 NICK: I'm just so excited that today's guest chef is Khanh 99 00:05:03,203 --> 00:05:05,038 as much as I'm terrified by the technique 100 00:05:05,038 --> 00:05:06,707 that Khanh brings to the table. 101 00:05:06,707 --> 00:05:08,876 Khanh, how are you, buddy? Hello. 102 00:05:09,977 --> 00:05:13,180 I just know that he's gonna set us a really serious challenge. 103 00:05:14,181 --> 00:05:15,949 ANDY: Khanh, mate, great to have you back. 104 00:05:17,217 --> 00:05:20,087 Sunda, Aru, absolutely pumping, no doubt? 105 00:05:20,087 --> 00:05:21,889 Yep, both fully booked. 106 00:05:21,889 --> 00:05:24,324 That's why I can't get in. (LAUGHS) 107 00:05:25,325 --> 00:05:27,761 So today it's obviously team versus team, 108 00:05:27,761 --> 00:05:30,330 which means this Pressure Test, 109 00:05:30,330 --> 00:05:33,801 it's comprised of three different dishes. 110 00:05:33,801 --> 00:05:37,304 Righto, Khanh, why don't you let these guys know 111 00:05:37,304 --> 00:05:40,674 what menu they'll be cooking today? 112 00:05:40,674 --> 00:05:44,712 Alright, so for entree, you'll be cooking... 113 00:05:45,879 --> 00:05:48,882 ...my macadamia tofu with Skull Island prawns, 114 00:05:48,882 --> 00:05:51,084 tamarind and lemon myrtle broth. 115 00:05:52,386 --> 00:05:53,854 (GASPS) 116 00:05:53,854 --> 00:05:55,355 WOMAN: Ooh! MAN: Whoa. 117 00:05:56,356 --> 00:05:57,991 MALISSA: Ooh. 118 00:05:57,991 --> 00:05:59,760 Bring it on. 119 00:05:59,760 --> 00:06:03,163 And for main course, you'll be cooking... 120 00:06:04,164 --> 00:06:06,266 ...my Wagyu rendang pie... 121 00:06:07,801 --> 00:06:11,572 ...with Vietnamese satay and pickled daikon radish. 122 00:06:13,073 --> 00:06:15,008 This will be epic. 123 00:06:16,944 --> 00:06:19,447 Do you have to make your own pastry? I'd say so. 124 00:06:21,549 --> 00:06:25,018 And, finally, for my dessert, you'll be cooking... 125 00:06:26,019 --> 00:06:28,456 ...my kaya jam ice-cream sandwich... 126 00:06:29,823 --> 00:06:34,194 ...with Davidson's plum and salted koji waffle. 127 00:06:34,194 --> 00:06:36,163 (GASPS) Oh! 128 00:06:37,898 --> 00:06:39,700 That's very delicious. 129 00:06:42,002 --> 00:06:44,104 That looks like one epic feast, mate. 130 00:06:44,104 --> 00:06:48,141 So there's an entree, there's a main and there's a dessert. 131 00:06:49,142 --> 00:06:52,345 Each member of your team will cook a different course 132 00:06:52,345 --> 00:06:56,183 and whichever team wins the most courses 133 00:06:56,183 --> 00:06:57,718 wins the day - pretty simple. 134 00:06:57,718 --> 00:07:00,521 But right now you guys have to decide 135 00:07:00,521 --> 00:07:04,357 who out of your team is going to cook which course 136 00:07:04,357 --> 00:07:05,959 before you taste it. 137 00:07:06,994 --> 00:07:08,395 NICK: Righto, gang. CHRIS: OK. 138 00:07:08,395 --> 00:07:09,730 (ALL CHATTER) 139 00:07:09,730 --> 00:07:11,532 PHIL: The pressure is definitely on. 140 00:07:11,532 --> 00:07:14,535 If our team can nail two out of the three dishes, we'll take the win, 141 00:07:14,535 --> 00:07:18,438 so it's crucial for each of us to choose the right course. 142 00:07:18,438 --> 00:07:19,840 Sure you don't want to do entree? 143 00:07:19,840 --> 00:07:21,842 RALPH: Nah, look, it's probably not a good idea. 144 00:07:21,842 --> 00:07:23,877 We'll play to our strengths. CHRIS AND MEL: Yes. 145 00:07:23,877 --> 00:07:25,178 Let's do it. Let's do it. 146 00:07:25,178 --> 00:07:26,213 MALISSA: Amazing. 147 00:07:26,413 --> 00:07:28,415 We gonna do this? We gonna have fun? Yeah, yeah, yeah. 148 00:07:28,415 --> 00:07:29,650 Let's do it. 149 00:07:29,650 --> 00:07:31,652 Righto, team Nu Nu, you good to go? 150 00:07:31,652 --> 00:07:33,320 Ready to rock. 151 00:07:34,321 --> 00:07:36,256 Hand up if you're on the entrees. 152 00:07:37,257 --> 00:07:38,892 Right. (ALL GASP) 153 00:07:39,893 --> 00:07:42,563 Malissa and Nick, the showdown is on. 154 00:07:42,563 --> 00:07:44,364 And what about mains? 155 00:07:44,364 --> 00:07:46,399 Yep. Chris and Phil. 156 00:07:46,399 --> 00:07:48,536 Battle of the pie. 157 00:07:48,536 --> 00:07:52,673 And that leaves Ralph and Mel for dessert. Lovely. 158 00:07:53,974 --> 00:07:55,208 Nice work. 159 00:07:55,208 --> 00:07:57,177 Alright, let's get to tasting. 160 00:07:57,177 --> 00:07:59,079 Nick, Malissa, you're on entree. 161 00:07:59,079 --> 00:08:00,881 Yeah, yeah, yeah! Hey! 162 00:08:00,881 --> 00:08:03,517 I'm up against Nick, the head chef, 163 00:08:03,517 --> 00:08:05,318 so that's gonna be challenging. 164 00:08:06,319 --> 00:08:07,921 I love the knifework. 165 00:08:07,921 --> 00:08:09,823 It looks like a chrysanthemum. It's beautiful. 166 00:08:09,823 --> 00:08:13,026 We're gonna be judging on looks as well as taste 167 00:08:13,026 --> 00:08:16,864 so just try and remember how Khanh's plated his dish. 168 00:08:16,864 --> 00:08:20,868 Khanh's entree is the most beautiful dish I've ever seen in my life. 169 00:08:20,868 --> 00:08:24,371 The top of the tofu has been so finely cut 170 00:08:24,371 --> 00:08:27,207 so that it looks like a beautiful flower. 171 00:08:27,207 --> 00:08:29,342 Oh, wow, I took a really big scoop, didn't I? 172 00:08:29,342 --> 00:08:31,712 And of course it tastes incredible. 173 00:08:31,712 --> 00:08:33,346 You're gonna have to make a macadamia milk. 174 00:08:33,346 --> 00:08:36,383 You're gonna have to set the tofu and then cut it with a knife. 175 00:08:36,383 --> 00:08:38,518 And then the broth, you're gonna have to clarify it 176 00:08:38,518 --> 00:08:41,589 really nice and gently so it doesn't go cloudy. 177 00:08:41,589 --> 00:08:44,024 Alright, main courses - Chris, Phil. 178 00:08:46,259 --> 00:08:50,330 My Wagyu rendang pie, there's a lot of ingredients, 179 00:08:50,330 --> 00:08:52,465 so you've really got to manage your time well. 180 00:08:54,101 --> 00:08:56,103 You gotta get it in on time. 181 00:08:56,103 --> 00:08:58,505 And, obviously, the puff pastry, 182 00:08:58,505 --> 00:09:02,542 it's a rough puff, but you've got to get it done in time as well. 183 00:09:02,542 --> 00:09:05,879 PHIL: Even though it looks like it's just a simple pie and a sauce, 184 00:09:05,879 --> 00:09:08,749 there's so many layers of layers of favours and textures 185 00:09:08,749 --> 00:09:10,651 and herbs and spices and nuts. 186 00:09:10,651 --> 00:09:12,252 There's a lot going on. 187 00:09:13,787 --> 00:09:16,857 Alright, for dessert, Mel, Ralph. 188 00:09:16,857 --> 00:09:18,525 NICK: Come on, Shooter. 189 00:09:19,526 --> 00:09:22,329 Kaya jam ice-cream sandwich. 190 00:09:26,767 --> 00:09:28,335 RALPH: This is beautiful. 191 00:09:28,335 --> 00:09:30,337 If you haven't made a parfait before, 192 00:09:30,337 --> 00:09:33,373 if you don't whip it enough, it's just gonna freeze into a brick. 193 00:09:33,373 --> 00:09:35,175 And the waffle's pretty hard to get right. 194 00:09:35,175 --> 00:09:37,044 It's cooked over an open flame. 195 00:09:38,746 --> 00:09:40,313 It's all in the recipe! 196 00:09:40,313 --> 00:09:42,015 Alright. MEL: Thank you. 197 00:09:43,216 --> 00:09:45,018 RALPH: I'm expecting it's gonna be challenging. 198 00:09:45,018 --> 00:09:46,286 It's a perfect dessert. 199 00:09:47,420 --> 00:09:50,624 OK, for those cooking mains, Phil and Chris... 200 00:09:51,659 --> 00:09:52,660 (NICK SPEAKS INDISTINCTLY) 201 00:09:52,660 --> 00:09:54,161 ...you'll start first. 202 00:09:54,161 --> 00:09:58,632 You will have 3 hours and 45 minutes to complete your dish. 203 00:10:00,233 --> 00:10:03,070 Nick and Mal on entree... 204 00:10:04,137 --> 00:10:08,308 ...you'll have 2 hours and 30 minutes to complete the tofu. 205 00:10:10,043 --> 00:10:12,612 And for Ralph and Mel on dessert... 206 00:10:14,414 --> 00:10:19,352 ...you'll have 2 hours and 15 minutes for your ice-cream sandwich. 207 00:10:21,054 --> 00:10:22,923 Chris and Phil... 208 00:10:24,692 --> 00:10:27,627 ...your 3 hours and 45 minutes... 209 00:10:30,130 --> 00:10:31,231 ...starts now. 210 00:10:31,231 --> 00:10:33,633 (CHEERING AND APPLAUSE) 211 00:10:33,633 --> 00:10:36,069 Alright, good luck, buddy. Have fun, mate. Enjoy it. 212 00:10:36,069 --> 00:10:39,172 RHIANNON: Yeah, come on, guys! Whoo! 213 00:10:45,178 --> 00:10:47,948 Nice, Phil. Look at all these flavours. 214 00:10:47,948 --> 00:10:50,350 Flavour! Flavour! (LAUGHS) 215 00:10:50,350 --> 00:10:55,422 So I'm making Khanh Nguyen's rendang beef pie. 216 00:10:56,423 --> 00:10:58,391 Never cooked anything like this before. 217 00:10:58,391 --> 00:11:00,293 Shallots, garlic, galangal... 218 00:11:00,293 --> 00:11:02,395 These flavours are pretty new to me. 219 00:11:02,395 --> 00:11:04,564 Chilli and heat is not my friend at all. 220 00:11:05,565 --> 00:11:08,568 The first thing I need to do is get that Wagyu rendang curry started. 221 00:11:10,670 --> 00:11:13,240 This curry paste has 20-something ingredients in it, 222 00:11:13,240 --> 00:11:16,243 so I'm just getting them all chopped and prepped and into the blender. 223 00:11:18,011 --> 00:11:21,648 My strategy is read the recipe, read the recipe, read the recipe. 224 00:11:23,416 --> 00:11:25,385 ADI: Doing good, Phil. GRACE: Go, Phil. 225 00:11:25,385 --> 00:11:27,320 Thanks, guys. 226 00:11:27,320 --> 00:11:29,857 I'm gonna need to make the curry paste and the spice mix, 227 00:11:29,857 --> 00:11:33,927 cook the beef and finally reduce down the rendang curry itself 228 00:11:33,927 --> 00:11:37,731 before I get the pie fully enclosed and into that oven. 229 00:11:38,832 --> 00:11:41,268 3 hours and 45 minutes seems like a lot of time, 230 00:11:41,268 --> 00:11:44,337 but a lot to do and a lot to get right and possibly get wrong. 231 00:11:44,337 --> 00:11:46,206 So I've got my curry paste. 232 00:11:46,206 --> 00:11:48,441 My next step is the spice mix. 233 00:11:51,111 --> 00:11:54,948 And then I'm gonna start caramelising the beef cheeks in the coconut oil. 234 00:11:55,949 --> 00:11:57,885 CHRIS: Lot of ingredients in it. 235 00:11:57,885 --> 00:12:00,788 Come on, Chrisso. You need to crank it up, buddy. 236 00:12:02,522 --> 00:12:04,624 Eyes forward. Eyes forward at the moment. 237 00:12:04,624 --> 00:12:07,627 I don't want to turn around and get scared by what's happening there. 238 00:12:12,232 --> 00:12:13,767 Chris. Andy. 239 00:12:13,767 --> 00:12:15,235 How you travelling? 240 00:12:15,235 --> 00:12:17,805 Yeah, not too bad. Yeah, there's a lot of ingredients. 241 00:12:17,805 --> 00:12:19,272 What about the boss over there? 242 00:12:19,272 --> 00:12:21,274 Hopefully he can give me a little bit of advice. 243 00:12:21,274 --> 00:12:23,143 He's a good man. He makes me feel comfortable. 244 00:12:23,143 --> 00:12:25,645 I just want to help. 245 00:12:25,645 --> 00:12:29,049 You are as chilled as ever. 246 00:12:29,049 --> 00:12:31,284 This is why I love him. It's why I love him. 247 00:12:31,284 --> 00:12:33,887 We just do our best. Thanks, guys. Good luck, mate. We'll move on. 248 00:12:33,887 --> 00:12:36,223 I'm just trying to move at a good pace. 249 00:12:36,223 --> 00:12:38,225 I definitely don't want to dillydally around. 250 00:12:38,225 --> 00:12:41,161 Getting the pie in the oven is the crux of the challenge. 251 00:12:43,296 --> 00:12:45,532 I don't have any small measuring jugs. 252 00:12:45,532 --> 00:12:47,000 MALISSA: Measuring jugs? 253 00:12:47,000 --> 00:12:49,602 Can I take one of your small ones? Take one of his. 254 00:12:49,602 --> 00:12:51,238 Front bench? Yeah. 255 00:12:51,238 --> 00:12:53,273 RALPH: Yeah, help yourself. Just pinch this. 256 00:12:53,273 --> 00:12:57,277 Yeah, take this. Take this one. Just, like, replace that one. 257 00:12:57,277 --> 00:12:59,212 I am pretty nervous. 258 00:12:59,212 --> 00:13:01,214 It feels like a lifetime when you're waiting. 259 00:13:01,214 --> 00:13:02,983 All that adrenaline's pumping 260 00:13:02,983 --> 00:13:05,953 and I know that as soon as I just start cooking, 261 00:13:05,953 --> 00:13:07,254 I'll get in the zone. 262 00:13:08,255 --> 00:13:09,556 Have you found your rhythm? 263 00:13:09,556 --> 00:13:11,358 Well, it's pretty hard when you're in a kitchen 264 00:13:11,358 --> 00:13:12,659 you've never cooked in before. 265 00:13:12,659 --> 00:13:14,794 You don't know where anything is. Oh, here we go! 266 00:13:14,794 --> 00:13:16,296 Everybody's looking at you. 267 00:13:16,296 --> 00:13:18,031 (CONTESTANTS LAUGH) 268 00:13:18,031 --> 00:13:21,134 Well, mate, I'm gonna join you very, very shortly. 269 00:13:22,335 --> 00:13:25,605 I'm working on the beef rendang curry filling and... 270 00:13:27,507 --> 00:13:29,042 ...I've done my beef cheeks. 271 00:13:34,181 --> 00:13:37,584 Next, I'm making some dry spice mix, so I have to grind them up... 272 00:13:38,585 --> 00:13:39,953 (GRINDER WHIRRS) 273 00:13:39,953 --> 00:13:43,991 ...combine it with the curry paste, the braising liquid, 274 00:13:43,991 --> 00:13:46,393 get everything in the pressure cooker and get it going. 275 00:13:46,393 --> 00:13:49,596 And then I am gonna start making the rough puff pastry. 276 00:13:49,596 --> 00:13:51,431 RHIANNON: Going really well, Phil. WOMAN: Yeah. 277 00:13:51,431 --> 00:13:53,400 BRENT: Go, Phil. Come on, mate! 278 00:13:53,400 --> 00:13:54,935 Thanks, guys. 279 00:13:54,935 --> 00:13:58,138 Straight out of the gate, Phil has been on fire. 280 00:13:59,172 --> 00:14:01,241 He's doing the curry filling. 281 00:14:01,241 --> 00:14:04,144 DECLAN: He didn't blitz it up. He ground his up. 282 00:14:04,144 --> 00:14:06,179 He didn't blitz it up in the spice grinder. 283 00:14:06,179 --> 00:14:08,148 But I'm a bit worried about Phil. 284 00:14:08,148 --> 00:14:10,583 I think that he might have missed a step. 285 00:14:10,583 --> 00:14:13,520 Phil's put the tray of spices straight into the mixer. 286 00:14:14,521 --> 00:14:15,923 But he didn't blitz 'em. 287 00:14:16,924 --> 00:14:18,358 So I tell you what. 288 00:14:18,358 --> 00:14:20,293 For a guy who doesn't like spice, 289 00:14:20,293 --> 00:14:22,129 there's gonna be some spice. 290 00:14:23,964 --> 00:14:25,398 (WHIRRS) 291 00:14:25,398 --> 00:14:27,534 (HUMS SOFTLY) 292 00:14:27,534 --> 00:14:31,504 JOCK: Nick, Malissa, we're looking for two of Khanh's delicious entrees 293 00:14:31,504 --> 00:14:34,741 and your 2.5 hours starts now. 294 00:14:34,741 --> 00:14:36,776 (CHEERING AND APPLAUSE) 295 00:14:38,811 --> 00:14:40,447 Whoa! 296 00:14:43,917 --> 00:14:45,585 Game on. 297 00:14:45,585 --> 00:14:48,455 Oh, yes! Oh, game on! 298 00:14:49,456 --> 00:14:51,658 MALISSA: I am finally starting. 299 00:14:51,658 --> 00:14:53,160 Straight into it. 300 00:14:54,161 --> 00:14:57,597 I've got 2.5 hours to make Khanh's entree. 301 00:14:57,597 --> 00:15:00,867 The first thing I need to start making is the tofu. 302 00:15:00,867 --> 00:15:05,638 That is the hero of my dish, so it needs to be perfect. 303 00:15:07,941 --> 00:15:10,610 Usually, tofu's made from soybeans, 304 00:15:10,610 --> 00:15:13,080 but this is made with macadamia nuts 305 00:15:13,080 --> 00:15:16,950 and I love macadamias, they're such a beautiful flavour. 306 00:15:16,950 --> 00:15:18,251 Ooh! 307 00:15:18,251 --> 00:15:19,987 Crank it up, Mal. 308 00:15:19,987 --> 00:15:21,654 Yeah, alright. 309 00:15:21,654 --> 00:15:24,491 I'm up against Nick, the head chef. 310 00:15:24,491 --> 00:15:30,163 He's extremely skilled and talented, so this is gonna be tough. 311 00:15:31,364 --> 00:15:35,235 I really need to follow the recipe as closely as possible. 312 00:15:36,236 --> 00:15:38,438 So I quickly strain the mixture. 313 00:15:40,073 --> 00:15:42,976 And then add in the setting agents. 314 00:15:44,677 --> 00:15:46,446 (WHIRRS) 315 00:15:46,446 --> 00:15:49,482 She's going really good. Yeah, looking good. 316 00:15:54,387 --> 00:15:57,957 I'm ahead of Nick, so I'm feeling pretty good right now. 317 00:16:01,061 --> 00:16:05,832 I really need to get started on the dashi for my consomme. 318 00:16:06,833 --> 00:16:08,401 NICK: Are you streaks ahead of me already? 319 00:16:08,401 --> 00:16:10,570 Yes, I am. Perfect. 320 00:16:10,570 --> 00:16:13,873 I wouldn't have it any other way, buddy. 321 00:16:13,873 --> 00:16:17,210 So I'm making my macadamia tofu, which I'm very excited about. 322 00:16:17,210 --> 00:16:20,913 I start to weigh out my ingredients exactly right... 323 00:16:20,913 --> 00:16:23,350 (HUMS SOFTLY) 324 00:16:23,350 --> 00:16:25,152 ...so when I actually unmould the tofu, 325 00:16:25,152 --> 00:16:28,788 I get that perfect wobble and perfect mouthfeel. 326 00:16:28,788 --> 00:16:30,223 (BLENDER WHIRRS) 327 00:16:30,223 --> 00:16:31,591 Oh, no! 328 00:16:34,894 --> 00:16:37,830 I've added my thickeners too early 329 00:16:37,830 --> 00:16:39,399 'cause I haven't read the recipe properly, 330 00:16:39,399 --> 00:16:41,034 so now they're blending in here. 331 00:16:42,669 --> 00:16:47,040 So I realise at this point, "My God! I've jumped a step." 332 00:16:47,040 --> 00:16:51,644 I've added the two thickening agents before straining. 333 00:16:52,645 --> 00:16:56,049 If I strain it now, it probably won't set correctly. 334 00:16:57,050 --> 00:16:58,418 Back to the drawing board. 335 00:16:58,418 --> 00:17:00,420 So I need to start all over again. 336 00:17:01,488 --> 00:17:03,590 We could be down to the wire on this one. 337 00:17:11,531 --> 00:17:13,333 NICK: Oh, no! 338 00:17:13,333 --> 00:17:16,603 I've added my thickeners too early 339 00:17:16,603 --> 00:17:18,371 'cause I haven't read the recipe properly, 340 00:17:18,371 --> 00:17:20,006 so now they're blending in here. 341 00:17:20,006 --> 00:17:21,541 Back to the drawing board. 342 00:17:25,912 --> 00:17:28,581 How you going, Nicko? You reading your recipe? 343 00:17:28,581 --> 00:17:30,250 I stuffed up! 344 00:17:31,318 --> 00:17:32,785 MALISSA: Ooh! 345 00:17:32,785 --> 00:17:35,655 So today I'm up against Malissa on the entree. 346 00:17:35,655 --> 00:17:38,057 We are making Khanh's macadamia tofu, 347 00:17:38,057 --> 00:17:40,493 but I've blundered the recipe, 348 00:17:40,493 --> 00:17:43,563 so I'm starting the tofu all over again. 349 00:17:45,132 --> 00:17:48,501 However, I'm nearly out of macadamias. 350 00:17:50,036 --> 00:17:52,339 So at this point in time, I have to go off-grid. 351 00:17:52,339 --> 00:17:54,141 I can't work off the recipe. 352 00:17:54,141 --> 00:17:55,775 350. 353 00:17:55,775 --> 00:17:57,377 So that's a little bit less. 354 00:17:58,378 --> 00:18:00,613 I'm not a chemist. I'm a cook! 355 00:18:00,613 --> 00:18:02,482 I just have to go on instinct 356 00:18:02,482 --> 00:18:04,984 and go back to what it is that I do naturally. 357 00:18:06,386 --> 00:18:10,390 Suffice to say, I add back some of my failed mixture... 358 00:18:10,390 --> 00:18:11,758 It is what it is. 359 00:18:11,758 --> 00:18:15,162 ...and I've got enough ingredients left to make my tofu. 360 00:18:15,162 --> 00:18:17,029 See if take two works. 361 00:18:17,029 --> 00:18:18,531 RHIANNON: It looks good. 362 00:18:18,531 --> 00:18:21,768 I just hope... that it sets correctly. 363 00:18:21,768 --> 00:18:23,436 Beautiful. ADI: Yes! 364 00:18:23,436 --> 00:18:24,771 THEO: He's back! 365 00:18:24,771 --> 00:18:26,273 There's a lot on the line. 366 00:18:26,273 --> 00:18:27,674 As the leader of my team, 367 00:18:27,674 --> 00:18:31,678 I need to take a deep breath and get back on with the job. 368 00:18:32,679 --> 00:18:35,848 Oh, Nick, pineapple, your favourite. I know! 369 00:18:35,848 --> 00:18:37,517 Now I need to get the dashi going. 370 00:18:37,517 --> 00:18:39,719 Alright, where am I? Come on. 371 00:18:42,222 --> 00:18:44,324 Ralph and Mel, it's been a long an anxious wait, 372 00:18:44,324 --> 00:18:48,127 but your 2 hours and 15 minutes for the dessert starts now! 373 00:18:48,127 --> 00:18:49,596 (CHEERING AND APPLAUSE) 374 00:18:49,596 --> 00:18:52,365 Come on, Shooter! MAN: Whoo-hoo! 375 00:18:52,365 --> 00:18:54,934 MAN 2: Let's go! Come on! 376 00:18:54,934 --> 00:18:56,269 CATH: Come on, Ralphie. 377 00:18:57,270 --> 00:18:58,405 "Roughly chop pandan. 378 00:18:58,405 --> 00:19:00,973 "Place in medium saucepan with the remaining ingredients." 379 00:19:00,973 --> 00:19:04,211 Pretty excited to take this challenge on and do well in it. 380 00:19:05,245 --> 00:19:08,080 How we going, Chef? Yes, I'm going good. Are you? 381 00:19:08,080 --> 00:19:10,350 I'm tracking OK for now. 382 00:19:10,350 --> 00:19:12,419 My nerves are still there, though. They didn't go away. 383 00:19:12,419 --> 00:19:14,587 I thought they'd calm down, but they didn't. 384 00:19:14,587 --> 00:19:16,256 (CHUCKLES) 385 00:19:18,458 --> 00:19:22,829 So I'm working on the most important element of this dessert, the parfait. 386 00:19:22,829 --> 00:19:24,697 Uh, I feel a bit nervous. 387 00:19:24,697 --> 00:19:26,966 Khanh's... Well, his is amazing. 388 00:19:28,535 --> 00:19:31,070 It was very even in, like, temperature. 389 00:19:32,071 --> 00:19:34,741 And the texture was kind of like silk. 390 00:19:37,610 --> 00:19:39,078 OK, we're whisking. 391 00:19:39,078 --> 00:19:40,980 Khanh has said that with this parfait, 392 00:19:40,980 --> 00:19:45,718 it's really important to get the eggs whisked to the correct volume 393 00:19:45,718 --> 00:19:47,720 and it's really important that I get the parfait 394 00:19:47,720 --> 00:19:49,489 into the blast chiller as quickly as I can 395 00:19:49,489 --> 00:19:51,624 because it's gonna need an hour to set. 396 00:19:52,625 --> 00:19:54,193 One hour. 397 00:19:57,163 --> 00:19:59,299 How are things going over there? 398 00:19:59,299 --> 00:20:00,700 Are you OK, Ralph? Yeah. 399 00:20:00,700 --> 00:20:03,303 Desserts are not really, like, my strong suit, 400 00:20:03,303 --> 00:20:05,171 but I've been trying to get better at them. 401 00:20:05,171 --> 00:20:06,773 Today, it's best of three. 402 00:20:06,773 --> 00:20:11,311 We need to beat two of the professionals and I have teammates. 403 00:20:11,311 --> 00:20:13,145 I can't let them down, so I've gotta put 404 00:20:13,145 --> 00:20:14,981 my best foot forward and just stay focused. 405 00:20:18,050 --> 00:20:21,220 Everyone's cooking. The kitchen's humming. 406 00:20:21,220 --> 00:20:25,658 You've only got 90 minutes to go. WOMAN: Come on, guys! Looking good! 407 00:20:25,658 --> 00:20:28,160 How you going? I've gotta fire up. 408 00:20:28,160 --> 00:20:29,429 No, don't! 409 00:20:29,429 --> 00:20:32,332 DECLAN: Good job, Phil. It seems a bit 'whisky'. 410 00:20:32,332 --> 00:20:33,666 THEO: Get outta here! 411 00:20:33,666 --> 00:20:35,268 Yes, Declan. 412 00:20:37,470 --> 00:20:39,472 Do we have dishies? 413 00:20:39,472 --> 00:20:41,841 Like, I'm getting a bit of a mess over here. 414 00:20:41,841 --> 00:20:43,743 (MAN LAUGHS) 415 00:20:43,743 --> 00:20:47,079 So I'm looking after the main, the beef cheek pie. 416 00:20:47,079 --> 00:20:49,782 My beef rendang curry is cooking. 417 00:20:51,618 --> 00:20:54,754 It looks like Phil and I are at about the same stage. 418 00:20:55,722 --> 00:20:57,790 We're making the rough puff pastry. 419 00:20:57,790 --> 00:21:00,893 Khanh's pastry was beautiful and golden and flaky. 420 00:21:04,030 --> 00:21:05,998 So I need to pull this pastry off. 421 00:21:06,999 --> 00:21:09,669 I've got to fold it and chill it a couple of times. 422 00:21:11,137 --> 00:21:14,040 And I know, "Don't overwork it." It's supposed to be rough. 423 00:21:15,041 --> 00:21:18,345 WOMAN: Looks good, Chris. Thanks. (LAUGHS) 424 00:21:18,345 --> 00:21:20,780 So I've got my pastry in the blast chiller now. 425 00:21:21,814 --> 00:21:23,783 I've gotta go check on my beef cheeks 426 00:21:23,783 --> 00:21:25,518 so I can start assembling my pie. 427 00:21:26,619 --> 00:21:29,522 Hey, guys, when this one gets down, you just flick it open? 428 00:21:29,522 --> 00:21:31,057 MAN: Yeah, just release it. 429 00:21:31,057 --> 00:21:32,759 (PEOPLE CHEER) MAN: Come on, guys! 430 00:21:32,759 --> 00:21:34,761 DECLAN: Looking good, Phil! 431 00:21:34,761 --> 00:21:37,664 PHIL: Um, I think it's all going to plan so far. 432 00:21:37,664 --> 00:21:39,866 I'm not an expert by any means on rough puff 433 00:21:39,866 --> 00:21:42,402 and I know some of it's a bit of touch and feel 434 00:21:42,402 --> 00:21:44,303 with how it looks and the texture and that, 435 00:21:44,303 --> 00:21:46,606 but I feel like I'm on track at the moment. 436 00:21:46,606 --> 00:21:48,307 My pastry is ready. 437 00:21:48,307 --> 00:21:49,542 CATH: That's it, Phil. 438 00:21:49,542 --> 00:21:51,177 Go, Phil! Go! Well done! 439 00:21:51,177 --> 00:21:54,981 And I'm just about to take the beef rendang out of the pressure cooker 440 00:21:54,981 --> 00:21:57,249 to assemble the pie and get it into the oven. 441 00:21:57,249 --> 00:21:59,318 Phil, how's it going? Phil, how you going, mate? 442 00:21:59,318 --> 00:22:01,320 Not too bad. Looks like you've got a bit done. 443 00:22:01,320 --> 00:22:04,023 Beef is in. Rough puff has been folded. 444 00:22:04,023 --> 00:22:06,493 It's in the blast chiller. Excellent. 445 00:22:06,493 --> 00:22:08,795 Definitely the definition of 'rough'. That's for sure. 446 00:22:08,795 --> 00:22:10,530 Beautiful. You did all the roasting of spices? 447 00:22:10,530 --> 00:22:12,198 You didn't roast them too much? 448 00:22:14,000 --> 00:22:15,368 I don't think so. 449 00:22:15,368 --> 00:22:18,037 Blended them all... Did you pass them? 450 00:22:19,606 --> 00:22:20,807 Blended, passed? 451 00:22:22,241 --> 00:22:23,342 No. 452 00:22:23,342 --> 00:22:24,911 Where did you put them? 453 00:22:24,911 --> 00:22:26,446 Into the curry paste. 454 00:22:27,580 --> 00:22:29,749 But you blitzed them first into a powder? 455 00:22:29,749 --> 00:22:30,983 No. 456 00:22:30,983 --> 00:22:32,585 Is that what it says in the recipe? 457 00:22:32,585 --> 00:22:34,020 (EXHALES SHARPLY) 458 00:22:35,555 --> 00:22:37,724 Did you weigh out a certain amount of them? 459 00:22:38,991 --> 00:22:40,126 No. 460 00:22:40,126 --> 00:22:42,895 I'm gonna leave you with that, mate. Good luck. 461 00:22:51,237 --> 00:22:53,339 (UTENSILS CLICK) 462 00:22:56,509 --> 00:22:58,110 (STEAM HISSES) 463 00:22:58,110 --> 00:23:00,680 CHRIS: I'm looking after the mains, the beef cheek pie. 464 00:23:00,680 --> 00:23:01,714 CATH: Yum! 465 00:23:01,714 --> 00:23:03,516 DECLAN: Oh, it smells good. 466 00:23:03,516 --> 00:23:05,251 Getting it ready to put it together. 467 00:23:05,251 --> 00:23:07,820 So I've got my pastry in the blast chiller, 468 00:23:07,820 --> 00:23:10,823 so now I'm working on my beef rendang curry filling. 469 00:23:11,824 --> 00:23:16,262 Khanh's was just full-flavoured, rich, deep and delicious 470 00:23:16,262 --> 00:23:18,330 with big chunks of beef cheeks. 471 00:23:18,330 --> 00:23:19,999 The beef looks good. Yeah. 472 00:23:19,999 --> 00:23:22,101 Smells and looks delicious, so I'm pretty happy with that. 473 00:23:23,102 --> 00:23:24,571 Yep. 474 00:23:29,375 --> 00:23:31,578 He tasted it and just walked off. 475 00:23:31,578 --> 00:23:33,145 ANDY: That's what we do. 476 00:23:33,145 --> 00:23:35,147 So now I'm feeling a little nervous. 477 00:23:35,147 --> 00:23:37,950 This challenge is all about replicating Khanh's dish. 478 00:23:37,950 --> 00:23:40,953 I want mine to look and taste exactly like his 479 00:23:40,953 --> 00:23:42,421 and do his recipe justice. 480 00:23:42,421 --> 00:23:44,056 How much time do we have left? 481 00:23:44,056 --> 00:23:45,658 Is that gonna go... MAN: Hour and 10. 482 00:23:45,658 --> 00:23:47,860 Hour and 10? I haven't looked at it the whole time. 483 00:23:47,860 --> 00:23:50,229 I'll just make sure I've got enough time to cook it. 484 00:23:50,229 --> 00:23:52,899 THEO: Yeah, it takes an hour or something, doesn't it? 485 00:23:52,899 --> 00:23:54,400 (CHUCKLES) I don't know. 486 00:23:54,400 --> 00:23:56,836 MAN: Think you need an hour and 10 for it, don't you? 487 00:23:56,836 --> 00:23:58,705 40 minutes. Oh, OK, that's alright. 488 00:23:59,972 --> 00:24:01,708 Time is moving by pretty quickly, 489 00:24:01,708 --> 00:24:05,812 but I've got the beef rendang filling and my pastry done. 490 00:24:05,812 --> 00:24:07,279 How did the filling go? 491 00:24:07,279 --> 00:24:10,082 Yeah, it looks pretty good. Not too tender? 492 00:24:10,082 --> 00:24:12,485 Well, it's hard to tell when it's the first time making it. 493 00:24:12,485 --> 00:24:15,187 Look, if I got to do this a second time, I'd nail it. 494 00:24:15,187 --> 00:24:16,656 Excellent. 495 00:24:16,656 --> 00:24:18,357 So I'm up to assembling my pie now. 496 00:24:19,358 --> 00:24:21,628 It's the make-or-break moment. 497 00:24:21,628 --> 00:24:24,697 So I've had to create my lid separately. 498 00:24:25,698 --> 00:24:27,166 My base is separate. 499 00:24:27,166 --> 00:24:31,003 I've scored it. I've got a little chimney on there. 500 00:24:32,605 --> 00:24:34,273 It kind of looks like Khanh's. 501 00:24:38,711 --> 00:24:40,980 I've got to keep a close eye on it now. 502 00:24:40,980 --> 00:24:42,815 CATH: Nice, Chris! It's in there! 503 00:24:42,815 --> 00:24:45,518 Oh, man. At least I'm gonna have a pie now. 504 00:24:45,518 --> 00:24:47,019 Is it in the oven? Nice work! 505 00:24:47,019 --> 00:24:48,721 Thanks, guys. 506 00:24:48,721 --> 00:24:51,758 Khanh's pie was quite a deep, golden brown, 507 00:24:51,758 --> 00:24:54,360 so I want to get mine to look just like his. 508 00:24:54,360 --> 00:24:56,529 Oh, my God. 509 00:24:56,529 --> 00:24:58,965 I'm stoked now. Yeah, I feel really relieved. 510 00:24:58,965 --> 00:25:00,800 At the end of the day, hopefully I'll have 511 00:25:00,800 --> 00:25:03,570 a pie to put on a plate to plate up for the judges. 512 00:25:03,570 --> 00:25:05,404 I've just got to finish off my ketchup. 513 00:25:05,404 --> 00:25:08,675 This is the last leg to try and bring it home for Nu Nu. 514 00:25:15,314 --> 00:25:17,684 PHIL: Um, I missed a step with the spice mix. 515 00:25:17,684 --> 00:25:20,452 I was meant to blend it up into, like, a fine powder 516 00:25:20,452 --> 00:25:21,888 and pass it, which I didn't, 517 00:25:21,888 --> 00:25:25,024 so I might need to pass the curry paste to try and rectify that. 518 00:25:26,125 --> 00:25:27,894 WOMAN: Ooh! GRACE: Ohh! 519 00:25:27,894 --> 00:25:30,229 Phil! 520 00:25:30,229 --> 00:25:31,831 I know Chris has got his pie in, 521 00:25:31,831 --> 00:25:34,801 but I made a mistake with the spices. 522 00:25:34,801 --> 00:25:37,169 Yum! Wow! 523 00:25:37,169 --> 00:25:40,573 If I deliver a pie that's not right, 524 00:25:40,573 --> 00:25:42,308 it's probably gonna mean that I'm gonna lose. 525 00:25:43,309 --> 00:25:47,113 So my plan to try and fix the dish is set the beef aside, 526 00:25:47,113 --> 00:25:50,349 pass the curry through the sieve, 527 00:25:50,349 --> 00:25:52,752 push it through as much as possible, 528 00:25:52,752 --> 00:25:56,388 take the chunky bits, blitz them up as much as I possibly can. 529 00:25:56,388 --> 00:25:57,990 (BLENDER WHIRRS) 530 00:25:57,990 --> 00:26:00,026 This definitely won't fix it, 531 00:26:00,026 --> 00:26:02,094 but I've just gotta get it as close to now. 532 00:26:02,094 --> 00:26:03,395 There's nothing else I can do. 533 00:26:03,395 --> 00:26:07,299 So I had a taste and it actually works quite well. 534 00:26:07,299 --> 00:26:08,935 Mmm. 535 00:26:08,935 --> 00:26:11,370 So good! So good. 536 00:26:11,370 --> 00:26:14,073 WOMAN: Yeah, Phil! Yes, Phil! 537 00:26:15,174 --> 00:26:18,577 So I do add it back into the curry and assemble the pie. 538 00:26:18,577 --> 00:26:21,781 Obviously, I know my way around a pie. I've eaten a few in my time. 539 00:26:24,050 --> 00:26:25,985 The top goes on nice and neat. 540 00:26:27,153 --> 00:26:28,721 I get those little crimps around the edge 541 00:26:28,721 --> 00:26:31,323 as close as possible to Khanh's as I can... 542 00:26:32,324 --> 00:26:35,261 ...before I can get that pie into the oven and on time. 543 00:26:35,261 --> 00:26:37,964 WOMAN: That's it, Phil! (CHEERING) 544 00:26:41,734 --> 00:26:44,236 Whoo-hoo! Well done! 545 00:26:44,236 --> 00:26:45,872 Nice job, mate. Ooft! 546 00:26:45,872 --> 00:26:47,774 Neck and neck. (LAUGHS) 547 00:26:48,775 --> 00:26:52,578 It doesn't matter which course you're on, you have one hour to go! 548 00:26:52,578 --> 00:26:54,013 ANDY: Here we go! 549 00:26:54,013 --> 00:26:56,816 (CHEERING) 550 00:27:00,486 --> 00:27:01,587 NICK: Shooter! 551 00:27:02,655 --> 00:27:03,890 ANTONIO: That looks good, Mel. 552 00:27:03,890 --> 00:27:06,458 MEL: It seems OK, yeah. 553 00:27:06,458 --> 00:27:08,227 Now we've just gotta get it to set. 554 00:27:08,227 --> 00:27:10,096 I'm up against Ralph. 555 00:27:10,096 --> 00:27:13,733 We're doing the dessert, the kaya jam parfait sandwich. 556 00:27:13,733 --> 00:27:16,068 I think that I've got the eggs 557 00:27:16,068 --> 00:27:19,405 whisked for the parfait to the correct volume 558 00:27:19,405 --> 00:27:22,875 with the cream and the kaya jam. 559 00:27:25,177 --> 00:27:26,813 RUE: Perfect. Good job, Mel. 560 00:27:26,813 --> 00:27:28,981 One down. (CHUCKLES) 561 00:27:28,981 --> 00:27:30,649 Get it into the blast chiller 562 00:27:30,649 --> 00:27:35,287 and I move on to making the Davidson's plum jam. 563 00:27:35,287 --> 00:27:39,859 The consistency and the zigzag of Khanh's Davidson's plum puree 564 00:27:39,859 --> 00:27:41,627 was, like, incredible. 565 00:27:41,627 --> 00:27:44,096 How you going back there, Mel? I'm good. Yeah. 566 00:27:44,096 --> 00:27:45,865 Getting in the zone? I'm in the zone. 567 00:27:45,865 --> 00:27:47,366 Yeah, I am. Great. 568 00:27:47,366 --> 00:27:51,237 It's going good. I'm making a bit of a mess, but, yeah, I'm going. 569 00:27:51,237 --> 00:27:54,406 I've also still got to get my waffle batter together 570 00:27:54,406 --> 00:27:56,608 and then try and get that waffle perfect. 571 00:27:56,608 --> 00:27:58,778 It's a bit of pressure. Yeah. 572 00:27:58,778 --> 00:28:02,882 I'm still nervous about the waffle. I haven't even started it. (CHUCKLES) 573 00:28:02,882 --> 00:28:04,717 You got this, Ralph. 574 00:28:04,717 --> 00:28:06,753 (CHEERING) 575 00:28:06,753 --> 00:28:08,921 MAN: Let's go! MAN 2: Come on! Let's go! 576 00:28:08,921 --> 00:28:10,222 MAN: What's left, Ralphie? 577 00:28:10,222 --> 00:28:11,991 RALPH: We're on the last page pretty much. 578 00:28:11,991 --> 00:28:13,492 We've got Davidson's plum and the waffles. 579 00:28:13,492 --> 00:28:14,761 OK. 580 00:28:14,761 --> 00:28:16,328 JOCK: Ralph. 581 00:28:16,328 --> 00:28:18,397 How are you, mate? I'm doing well. And yourself? 582 00:28:18,397 --> 00:28:20,733 I'm excited to see you on desserts. 583 00:28:20,733 --> 00:28:23,169 Yeah, look, I'm excited to stretch myself out a little bit, 584 00:28:23,169 --> 00:28:24,636 so excited for the challenge. 585 00:28:24,636 --> 00:28:26,705 There's a couple of trip hazards here, to be honest. 586 00:28:26,705 --> 00:28:30,910 Definitely the wafer is critical. Yep. 587 00:28:30,910 --> 00:28:33,312 It's cooked over flame, so it's gonna take a few times 588 00:28:33,312 --> 00:28:34,814 to actually get it right. 589 00:28:34,814 --> 00:28:37,383 OK. You will screw up the first few. 590 00:28:37,383 --> 00:28:39,919 So you want to be nice and early, practise a little bit. 591 00:28:39,919 --> 00:28:41,120 Yeah, get a few goes in. 592 00:28:41,120 --> 00:28:43,155 Then hopefully it's smooth sailing from there. 593 00:28:43,155 --> 00:28:45,624 How are you feeling about cooking against... 594 00:28:45,624 --> 00:28:47,760 The pros? These guys here? 595 00:28:47,760 --> 00:28:50,329 I think we'll do OK. Quietly confident. 596 00:28:50,329 --> 00:28:52,598 You got this. Got it. Good luck. 597 00:28:52,598 --> 00:28:54,100 Good luck, mate. Thanks, guys. 598 00:28:56,668 --> 00:28:57,970 (EXHALES HEAVILY) 599 00:28:57,970 --> 00:28:59,872 CHRIS: We're not in Kansas anymore. 600 00:28:59,872 --> 00:29:01,407 PHIL: Whoops! 601 00:29:01,407 --> 00:29:03,876 Almost went too far. (WOMAN LAUGHS) 602 00:29:03,876 --> 00:29:06,545 What are you doing to us? (LAUGHS) 603 00:29:06,545 --> 00:29:09,115 How you going, Nick? Enjoying it? 604 00:29:09,115 --> 00:29:13,252 Oh, that's such a funny question right now, to be honest. 605 00:29:14,386 --> 00:29:16,655 I'm having fun. ADI: That's good. 606 00:29:16,655 --> 00:29:19,959 I don't know how successful I currently am, but that's... 607 00:29:19,959 --> 00:29:22,094 I had to draw on my years of experience, 608 00:29:22,094 --> 00:29:25,531 but I feel as though I've got back on track. 609 00:29:25,531 --> 00:29:29,836 I'm up against Malissa on the entree, Khanh's macadamia tofu. 610 00:29:29,836 --> 00:29:33,672 The tofu is in the fridge and my dashi needs my attention. 611 00:29:33,672 --> 00:29:36,175 Hey! Look out! 612 00:29:36,175 --> 00:29:37,676 Too many machines! 613 00:29:37,676 --> 00:29:39,745 Now I can move on with my consomme. 614 00:29:41,613 --> 00:29:44,750 I need to get this consomme clarified correctly. 615 00:29:44,750 --> 00:29:46,718 Khanh's was just exquisite. 616 00:29:46,718 --> 00:29:49,822 It was cold, icy cold, and clear. 617 00:29:49,822 --> 00:29:52,291 It had so much clarity and power. 618 00:29:54,326 --> 00:29:55,862 This is bloody delicious! 619 00:29:57,629 --> 00:29:59,131 Yeah, it smells amazing! 620 00:29:59,131 --> 00:30:01,233 Holy moly! Oh, good Lord! 621 00:30:01,233 --> 00:30:03,069 There's so much flavour in this. 622 00:30:03,069 --> 00:30:05,304 It smells incredible. 623 00:30:05,304 --> 00:30:07,473 Whilst the consomme is ticking away, 624 00:30:07,473 --> 00:30:10,109 I still have to deal with my nemesis friend, the tofu. 625 00:30:10,109 --> 00:30:11,410 Ohh! 626 00:30:11,410 --> 00:30:13,279 I need to get it out of the mould. 627 00:30:13,279 --> 00:30:16,682 It is not as tender as Khanh's. It is a bit firmer. 628 00:30:16,682 --> 00:30:18,484 But it has set. 629 00:30:20,853 --> 00:30:22,922 Oh, yes, that's beautiful. 630 00:30:22,922 --> 00:30:24,456 Nice! Wow! 631 00:30:25,925 --> 00:30:28,760 A little bit like a hockey puck. (LAUGHS) 632 00:30:28,760 --> 00:30:32,131 I am able to get it out in one piece, which I feel like is a win. 633 00:30:32,131 --> 00:30:34,800 Hmm, how's the best way to do this? 634 00:30:34,800 --> 00:30:37,536 Now it's time for that beautiful, fine slicing 635 00:30:37,536 --> 00:30:39,872 just to get the top exactly right. 636 00:30:41,107 --> 00:30:42,909 CHRIS: How you travelling up there, big man? 637 00:30:42,909 --> 00:30:45,945 Yeah, full concentration mode currently. 638 00:30:45,945 --> 00:30:47,613 OK, Chef. 639 00:30:50,182 --> 00:30:54,186 My consomme is clarifying. It's actually working. 640 00:30:55,254 --> 00:30:59,291 All the egg white is on top, soaking up all those little impurities. 641 00:30:59,291 --> 00:31:02,161 It's really cool. I've never done this before. 642 00:31:02,161 --> 00:31:03,729 MAN: Good job. 643 00:31:04,897 --> 00:31:10,002 So it's now time to get my tofu out of the mould. 644 00:31:11,003 --> 00:31:12,638 This is the moment of truth. 645 00:31:12,638 --> 00:31:15,541 Gosh! I'm so nervous. Is this number one? 646 00:31:15,541 --> 00:31:17,509 Yeah, this is the first one. OK. 647 00:31:20,980 --> 00:31:24,716 Yeah, it's got a nice shake to it. I hope it's set enough. OK. 648 00:31:24,716 --> 00:31:26,485 You ready? 649 00:31:26,485 --> 00:31:28,287 I don't know how to do this. 650 00:31:28,287 --> 00:31:31,323 (TENSE MUSIC) 651 00:31:35,094 --> 00:31:37,796 (GASPS) Oh, no. 652 00:31:39,932 --> 00:31:41,267 WOMAN: Oh, no! Ohh! 653 00:31:41,267 --> 00:31:43,802 CATH: Oh, my God, Mel. MAN: Oh, no! 654 00:31:43,802 --> 00:31:45,071 Ohh! 655 00:31:46,638 --> 00:31:48,640 Oh, it's not set! 656 00:31:56,582 --> 00:31:58,917 MALISSA: Oh, it's not set! 657 00:31:58,917 --> 00:32:01,420 CATH: Oh, my God, Mel. Ohh! 658 00:32:03,022 --> 00:32:04,790 My first tofu hasn't worked, 659 00:32:04,790 --> 00:32:07,326 but I've got another one in the fridge. 660 00:32:07,326 --> 00:32:09,595 Phil? 661 00:32:09,595 --> 00:32:11,130 Yeah. Mine wasn't set in time. 662 00:32:11,130 --> 00:32:13,932 Do you think I should put it in the blast chiller for a minute? 663 00:32:13,932 --> 00:32:16,402 Maybe give it a quick minute. Yeah, just to be safe. 664 00:32:16,402 --> 00:32:19,071 I decide I'm gonna get that into the blast chiller 665 00:32:19,071 --> 00:32:21,673 and hopefully that helps it set. 666 00:32:21,673 --> 00:32:24,010 I am relying on that one to get on my plate. 667 00:32:24,010 --> 00:32:26,912 Just put it away, cast it out of your mind. 668 00:32:26,912 --> 00:32:28,847 We'll do the next thing. 669 00:32:28,847 --> 00:32:32,118 I just want to make sure that all my other elements are perfect, 670 00:32:32,118 --> 00:32:34,853 my consomme and my oil, 671 00:32:34,853 --> 00:32:37,523 so I have something to serve the judges. 672 00:32:37,523 --> 00:32:40,159 Now is not the time to take your foot off the gas. 673 00:32:40,159 --> 00:32:41,927 You have 15 minutes to go! 674 00:32:41,927 --> 00:32:43,795 (CHEERING) WOMAN: Yeah! Come on, guys! 675 00:32:43,795 --> 00:32:46,065 (BLENDER WHIRRS) 676 00:32:46,065 --> 00:32:48,200 Come on! Go, Phil 677 00:32:48,200 --> 00:32:50,036 Let's go! 678 00:32:50,036 --> 00:32:52,638 15 minutes to go, the pie is in the oven 679 00:32:52,638 --> 00:32:56,808 and now I'm making a Vietnamese satay sauce. 680 00:32:56,808 --> 00:33:01,147 Khanh's satay was super smooth and rich and spicy. 681 00:33:02,148 --> 00:33:04,216 And I want to replicate that. 682 00:33:04,216 --> 00:33:05,417 Ooh! 683 00:33:05,417 --> 00:33:07,453 It's time to get my pie out of the oven. 684 00:33:07,453 --> 00:33:09,055 I've given it that extra couple of minutes 685 00:33:09,055 --> 00:33:11,790 to make it nice and golden and as perfect as I can. 686 00:33:12,791 --> 00:33:14,226 CATH: Oh, look at that! 687 00:33:14,226 --> 00:33:16,362 Oh, well done! (CHUCKLES) 688 00:33:16,362 --> 00:33:18,430 WOMAN: Whoo-hoo! 689 00:33:19,965 --> 00:33:21,933 I'm really happy with the pie. Yeah, it looks great. 690 00:33:23,102 --> 00:33:25,471 I think my pie looks like Khanh's. 691 00:33:25,471 --> 00:33:27,939 My ketchup is nice and smooth and shiny. 692 00:33:28,940 --> 00:33:30,242 I've just got to plate up 693 00:33:30,242 --> 00:33:33,079 a nice little flower of the pickled daikon, 694 00:33:33,079 --> 00:33:34,713 so I'm feeling good. 695 00:33:36,382 --> 00:33:37,516 JOCK: How's it looking? 696 00:33:37,516 --> 00:33:39,518 PHIL: The edges are a little bit caught. 697 00:33:39,518 --> 00:33:41,520 ANDY: What made you put it on the top shelf? 698 00:33:41,520 --> 00:33:43,322 I don't know. I was just rushing through it. 699 00:33:43,322 --> 00:33:44,890 That's what's hurt you. 700 00:33:45,891 --> 00:33:49,195 I can see that the top of the pie, it's really brown and caramelised 701 00:33:49,195 --> 00:33:51,697 and the edges have started to blacken. 702 00:33:57,136 --> 00:33:59,371 Khanh's version was quite dark, 703 00:33:59,371 --> 00:34:02,708 but I'm quite lucky that there is still time to fix this. 704 00:34:02,708 --> 00:34:04,676 So I'm cutting off those edges 705 00:34:04,676 --> 00:34:07,213 and trying to smooth them out as much as possible. 706 00:34:07,213 --> 00:34:11,683 It looks OK, but it's hard to know if I've done enough to win. 707 00:34:11,683 --> 00:34:14,720 But I'm still gonna keep the head high and keep the faith. 708 00:34:14,720 --> 00:34:16,422 THEO: Fancy, Phil! 709 00:34:16,422 --> 00:34:18,157 Mm-hm. (GRACE AND THEO LAUGH) 710 00:34:18,157 --> 00:34:19,758 I sure am. 711 00:34:23,895 --> 00:34:25,131 Oh! 712 00:34:28,134 --> 00:34:29,668 Uh, 10 minutes. 713 00:34:29,668 --> 00:34:32,404 The time has run away, but the puree is done. 714 00:34:32,404 --> 00:34:34,706 Oh! Yes, got it. 715 00:34:34,706 --> 00:34:37,843 Come on, Ralph. Come on! Come on! You can do it. 716 00:34:37,843 --> 00:34:40,045 I've got my waffle batter together. 717 00:34:42,414 --> 00:34:44,983 Waffles. I wonder, are they making the waffles yet? 718 00:34:44,983 --> 00:34:46,485 Yep. 719 00:34:50,122 --> 00:34:53,225 I've still got to get a perfect waffle. 720 00:34:53,225 --> 00:34:55,261 I'm starting to feel very nervous now. 721 00:34:55,261 --> 00:34:58,530 Khanh had said you're gonna lose a couple at the start. 722 00:34:58,530 --> 00:35:00,199 Oh, God. Oh, dear. 723 00:35:00,199 --> 00:35:04,002 I mean, are you supposed to hold it? Do you squish it? 724 00:35:04,002 --> 00:35:05,671 You can't really squish it. 725 00:35:07,739 --> 00:35:09,475 WOMAN: Yes! Yum! WOMAN 2: Oh, man! 726 00:35:09,475 --> 00:35:11,210 JOCK: Mel's got one. 727 00:35:11,210 --> 00:35:12,911 That is delicious. That's amazing. 728 00:35:13,912 --> 00:35:16,114 Am I supposed... I think I'm supposed to cut it. 729 00:35:16,114 --> 00:35:17,683 ANDY: Is that your first one? Yeah. 730 00:35:18,684 --> 00:35:20,386 Oh, happy days. Right? 731 00:35:20,386 --> 00:35:22,454 I think... Good colour on both sides? 732 00:35:22,454 --> 00:35:24,923 I feel... Yeah, I think I got lucky. 733 00:35:24,923 --> 00:35:27,393 What?! That's pretty impressive. 734 00:35:27,393 --> 00:35:29,828 I'm actually blown away. I can't believe it. 735 00:35:29,828 --> 00:35:32,364 My first one has worked quite well. 736 00:35:35,167 --> 00:35:37,403 I assemble it. 737 00:35:37,403 --> 00:35:41,072 I feel happy that the parfait is the right texture it's supposed to be. 738 00:35:44,776 --> 00:35:46,712 Oh, dear. We've had a catastrophe. 739 00:35:46,712 --> 00:35:49,014 But I'm not happy about the Davidson's plum. 740 00:35:49,014 --> 00:35:52,384 It's hit a lump and it's sort of all over the place. 741 00:35:52,384 --> 00:35:53,919 Oh, no. 742 00:35:54,920 --> 00:35:57,456 Not as close as I would've liked, but close. 743 00:35:58,457 --> 00:35:59,591 MAN: There we go. 744 00:35:59,591 --> 00:36:02,127 I've got all the other elements ready to go and set. 745 00:36:02,127 --> 00:36:03,862 WOMAN: Come on, come on! 746 00:36:03,862 --> 00:36:05,497 Come on! Oh! 747 00:36:05,497 --> 00:36:07,299 CATH: Five minutes, guys. 748 00:36:07,299 --> 00:36:11,403 But the clock is going so I've got one try to make the perfect waffle. 749 00:36:15,407 --> 00:36:16,942 Come on! 750 00:36:18,410 --> 00:36:19,745 Oh! 751 00:36:19,745 --> 00:36:23,782 The absolute stress and panic is nuts. 752 00:36:23,782 --> 00:36:25,951 RUE: Oh, my God! 753 00:36:25,951 --> 00:36:27,386 DECLAN: Go, Ralph! 754 00:36:27,386 --> 00:36:29,388 Come on, Ralph! 755 00:36:29,388 --> 00:36:31,990 I'm losing my mind at this point. 756 00:36:32,991 --> 00:36:35,461 I can't not put a dish up. 757 00:36:35,461 --> 00:36:37,496 Ohh! 758 00:36:37,496 --> 00:36:40,065 So I'm like, "Hurry, but relax 759 00:36:40,065 --> 00:36:42,501 "because if you break this waffle, you're screwed." 760 00:36:46,305 --> 00:36:48,440 (ALL CHEER) Come on, guys! Come on, come on! 761 00:36:48,440 --> 00:36:49,908 So I've got the waffle done. 762 00:36:49,908 --> 00:36:53,579 The line is wonky and the sides of the waffle are a little bit crispy. 763 00:36:53,579 --> 00:36:56,448 But you know what? It's character and I'm hoping that's enough. 764 00:36:57,449 --> 00:37:01,387 I put everything I could into this cook to make my team proud. 765 00:37:04,323 --> 00:37:05,891 Time to get it on a plate, guys. 766 00:37:05,891 --> 00:37:08,327 You've only got three minutes to go. Come on. 767 00:37:08,327 --> 00:37:10,429 (CHEERING AND APPLAUSE) 768 00:37:10,429 --> 00:37:11,497 Oh, my God. 769 00:37:11,497 --> 00:37:13,499 (ALL CHEER) 770 00:37:13,499 --> 00:37:16,067 WOMAN: Come on! Come on, guys! 771 00:37:16,067 --> 00:37:17,969 Whoo! Get it, guys! 772 00:37:17,969 --> 00:37:19,805 ANDY: How's it look? Ehh... 773 00:37:19,805 --> 00:37:21,507 Better than the other one. 774 00:37:21,507 --> 00:37:24,576 I'm in the zone. I'm alright. I've just gotta focus. 775 00:37:24,576 --> 00:37:27,078 It was touch and go there a couple of times 776 00:37:27,078 --> 00:37:29,481 and the old bus got a bit wobbly. 777 00:37:30,782 --> 00:37:32,518 The tofu is a little firm 778 00:37:32,518 --> 00:37:36,221 and is standing up too straight and is not weeping like Khanh's did. 779 00:37:36,221 --> 00:37:40,892 The broth is chilled and delicious, but it could be clearer. 780 00:37:40,892 --> 00:37:44,896 And I think every element is delicious but on the salty end. 781 00:37:44,896 --> 00:37:47,366 Tell you what, this tofu has been a mission. 782 00:37:47,366 --> 00:37:50,336 It'll be interesting to see what the judges say. 783 00:37:50,336 --> 00:37:54,806 I have left it down to the final seconds to get this tofu out. 784 00:37:54,806 --> 00:37:57,175 It does look a lot more firm. 785 00:37:57,175 --> 00:37:59,478 Yeah. Ooh, I'm nervous. I'm nervous too. 786 00:37:59,478 --> 00:38:01,613 But let's do this together. I'm very nervous! 787 00:38:03,349 --> 00:38:04,750 Ready? JOCK AND ANDY: Yeah. 788 00:38:04,750 --> 00:38:06,518 Ooh! 789 00:38:06,518 --> 00:38:08,053 The pressure is on right now. 790 00:38:08,053 --> 00:38:10,756 I've got a whole audience and they're all judging me. 791 00:38:10,756 --> 00:38:13,191 You can see it. It wants to come out. 792 00:38:14,360 --> 00:38:16,895 Ooh! Oh! 793 00:38:16,895 --> 00:38:22,634 Maybe it doesn't look exactly the same as Khanh's, so not perfect. 794 00:38:22,634 --> 00:38:24,169 It tastes really good, though. 795 00:38:24,169 --> 00:38:28,006 But it has the most beautiful macadamia flavour. 796 00:38:29,941 --> 00:38:31,943 Oh, my God. It looks amazing. 797 00:38:31,943 --> 00:38:34,946 And it has a nice spring to it. 798 00:38:36,582 --> 00:38:39,050 All my other elements are really good. 799 00:38:39,050 --> 00:38:43,522 My consomme is amazing. It's super clear and it's beautiful. 800 00:38:43,522 --> 00:38:46,525 So I'm super proud that I've managed to get it all done. 801 00:38:47,526 --> 00:38:49,327 Here it is. 10! 802 00:38:49,327 --> 00:38:53,031 ALL: 9, 8, 7, 6, 803 00:38:53,031 --> 00:38:58,604 5, 4, 3, 2, 1. 804 00:38:58,604 --> 00:39:00,171 That's it! 805 00:39:00,171 --> 00:39:02,874 (APPLAUSE) CATH: Man, that was unbelievable. 806 00:39:02,874 --> 00:39:06,678 How'd you go? Oh, yours looks so beautiful! 807 00:39:06,678 --> 00:39:08,279 (RALPH GROANS) 808 00:39:08,279 --> 00:39:10,315 MEL: I know! That was intense. 809 00:39:10,315 --> 00:39:12,418 Good job, mate. CHRIS: Yeah, well done, dude. 810 00:39:12,418 --> 00:39:14,019 Looks pretty good. It's OK. 811 00:39:14,019 --> 00:39:15,821 We won't know until we cut it open, hey? 812 00:39:15,821 --> 00:39:16,955 Exactly. 813 00:39:16,955 --> 00:39:18,256 My first Pressure Test, 814 00:39:18,356 --> 00:39:21,059 I expected it to be pretty full-on and it definitely delivered. 815 00:39:21,059 --> 00:39:22,561 Team work makes the dream work. 816 00:39:22,561 --> 00:39:25,431 Going for a clean sweep for the home cooks this week. Clean sweep. 817 00:39:32,804 --> 00:39:35,140 NARRATOR: Get inspired by our fabulous home cooks. 818 00:39:35,140 --> 00:39:40,846 Stream full episodes of MasterChef Australia now on 10 play. 819 00:39:44,883 --> 00:39:48,854 Well, Pro Cooks vs Home Cooks and it's the Khanh edition today. 820 00:39:48,854 --> 00:39:52,190 Three courses, three tasty dishes. 821 00:39:52,190 --> 00:39:55,427 We're looking for the team that has the best two dishes to win the day. 822 00:39:55,427 --> 00:39:57,996 Shall we get the first one in? KHANH: Let's get them in. 823 00:39:57,996 --> 00:40:00,466 We gonna do this? Let's do it. Let's do it. Let's go. 824 00:40:00,466 --> 00:40:03,234 I am pretty nervous because both teams 825 00:40:03,234 --> 00:40:07,506 are a bit unsure about how this tasting's gonna go. 826 00:40:07,506 --> 00:40:09,575 The moment of truth. Yeah. 827 00:40:09,575 --> 00:40:12,511 Nick, Malissa. Hi. 828 00:40:12,511 --> 00:40:16,548 Tofu, on a scale of 1-10, now how do you feel about it? 829 00:40:16,548 --> 00:40:19,217 I loved this recipe. I thought it was so beautiful. 830 00:40:19,217 --> 00:40:22,187 And this is what I want to aspire to be as a cook. 831 00:40:23,188 --> 00:40:25,991 I think we've both managed to get either end of the scale there. 832 00:40:25,991 --> 00:40:27,158 Yeah. 833 00:40:27,158 --> 00:40:28,760 Mine's probably a little firm 834 00:40:28,760 --> 00:40:32,030 and I just hope that I've done it justice. (CHUCKLES) 835 00:40:32,030 --> 00:40:35,200 Mine's just, like, staying there. (LAUGHS) 836 00:40:35,200 --> 00:40:37,435 JOCK: Well done, you two. Thank you. Well done. 837 00:40:37,435 --> 00:40:39,037 Looking forward to hearing the results. 838 00:40:39,037 --> 00:40:40,539 Thank you. 839 00:40:41,573 --> 00:40:44,576 (SUSPENSEFUL MUSIC) 840 00:41:17,843 --> 00:41:19,044 JOCK: Mmm. 841 00:41:21,913 --> 00:41:23,982 ANDY: We'll start with Malissa. 842 00:41:23,982 --> 00:41:25,651 The obvious downfall was the tofu. 843 00:41:25,651 --> 00:41:27,719 It is the hero of that dish. 844 00:41:27,719 --> 00:41:29,688 With her tofu not being set, 845 00:41:29,688 --> 00:41:31,456 it was a different consistency, 846 00:41:31,456 --> 00:41:33,424 but also she was unable to get 847 00:41:33,424 --> 00:41:36,494 any of those cut marks in it to resemble yours. 848 00:41:36,494 --> 00:41:39,130 I will say the flavour of her tofu 849 00:41:39,130 --> 00:41:44,069 had that lovely, unmistakable macadamia flavour and aroma to it. 850 00:41:44,069 --> 00:41:47,405 KHANH: Yep, for me, the broth was pretty close to perfect. 851 00:41:47,405 --> 00:41:49,374 Sometimes we don't even clarify it that clear. 852 00:41:49,374 --> 00:41:50,842 That was, like, really good. 853 00:41:50,842 --> 00:41:54,179 And everything tasted very, very close. 854 00:41:56,715 --> 00:41:58,483 Um, Nick. 855 00:41:58,483 --> 00:42:03,088 The tofu I thought was a bit salty and just a little bit firm. 856 00:42:03,088 --> 00:42:06,592 But I think the broth was pretty close to mine. 857 00:42:06,592 --> 00:42:09,360 So, yeah, definitely a good go at it. 858 00:42:09,360 --> 00:42:11,196 I'm so glad he did the tofu again. 859 00:42:11,196 --> 00:42:14,633 He's done the right thing because it really did lift it. 860 00:42:14,633 --> 00:42:18,637 Overall, this just ate like yours, which was beautiful. 861 00:42:19,938 --> 00:42:21,673 PHIL: Alright, let's go. 862 00:42:22,674 --> 00:42:25,410 It's hard to know if I've done enough to beat Chris. 863 00:42:25,410 --> 00:42:28,747 There was a couple of mishaps, but I did have the time to rectify them. 864 00:42:32,550 --> 00:42:34,319 Here you go. Thank you. Ta. 865 00:42:40,158 --> 00:42:41,593 Righto, lads, we'll taste now. 866 00:42:41,593 --> 00:42:43,228 Alright, thank you. That's it. Thanks. 867 00:42:43,228 --> 00:42:45,030 JOCK: Thanks, boys. 868 00:42:45,030 --> 00:42:47,699 OK. Phil's first. 869 00:42:58,009 --> 00:43:00,345 Very, very interesting. 870 00:43:20,866 --> 00:43:22,868 (BREATHES DEEPLY) 871 00:43:34,179 --> 00:43:36,214 OK, Phil's. 872 00:43:36,214 --> 00:43:38,950 Pastry problems for him. It is just really dry. 873 00:43:38,950 --> 00:43:41,052 He had it in the top shelf in the oven. 874 00:43:41,052 --> 00:43:45,490 The filling itself is much more spicy than your one was. 875 00:43:45,490 --> 00:43:47,492 It was actually really good. 876 00:43:47,492 --> 00:43:49,394 So are you gonna amend your recipe? Yeah. 877 00:43:49,394 --> 00:43:51,396 I gotta go home and fix my recipe now. 878 00:43:51,396 --> 00:43:54,232 For the filling, I thought the beef was cooked perfectly 879 00:43:54,232 --> 00:43:56,301 and the flavour was great. 880 00:43:56,301 --> 00:43:59,070 Chris. Yep, so the pastry was great. 881 00:43:59,070 --> 00:44:02,307 And for a pie, that's what you want, right, great pastry. 882 00:44:02,307 --> 00:44:04,542 I thought the presentation was great as well. 883 00:44:04,542 --> 00:44:06,544 It had those beautiful score marks in it. 884 00:44:06,544 --> 00:44:08,814 MELISSA: The filling, Chris did really, really well. 885 00:44:08,814 --> 00:44:12,483 Chris's beef, you got a chunk of beef texture - really, really nice. 886 00:44:12,483 --> 00:44:14,019 I think Chris did a great job. 887 00:44:14,019 --> 00:44:16,755 Pretty proud of him. (LAUGHS) 888 00:44:18,056 --> 00:44:20,058 MEL: Hello. Hello. 889 00:44:26,998 --> 00:44:29,267 JOCK: Ralph, first Pressure Test, mate, how was it? 890 00:44:29,267 --> 00:44:32,704 Oh, goodness. Frantic. But a great experience. 891 00:44:32,704 --> 00:44:35,440 Mel, how did you go? Also your first Pressure Test. 892 00:44:35,440 --> 00:44:36,975 Yeah. 893 00:44:37,976 --> 00:44:39,510 I found it nerve-racking. 894 00:44:41,646 --> 00:44:43,982 Are you happy with the final sandwich? 895 00:44:44,983 --> 00:44:46,684 No, not 100%. 896 00:44:49,020 --> 00:44:50,455 Well, what are you not happy with? 897 00:44:50,455 --> 00:44:52,490 My Davidson's plum puree, 898 00:44:52,490 --> 00:44:55,693 I don't know whether I needed to blend it more or something, 899 00:44:55,693 --> 00:45:00,465 because when I've done the squiggle, it sort of hit a couple of bumps 900 00:45:00,465 --> 00:45:02,801 and doesn't look as good as it could. 901 00:45:02,801 --> 00:45:05,904 And I...I think my waffle could've been better. 902 00:45:05,904 --> 00:45:07,705 Mel starts telling them about the mistakes, 903 00:45:07,705 --> 00:45:09,808 so I'm just like, "Go on. Tell them more. 904 00:45:09,808 --> 00:45:11,642 "Share. Tell them everything." 905 00:45:11,642 --> 00:45:14,212 Um, well, it's got a couple of holes in it. 906 00:45:14,212 --> 00:45:15,280 Oh, right. 907 00:45:15,413 --> 00:45:18,083 Oh, sorry. I'm telling you the problems. (CHUCKLES) 908 00:45:28,326 --> 00:45:30,896 Alright, we're gonna taste these before they melt. Thanks, guys. 909 00:45:30,896 --> 00:45:32,197 Thank you very much. Thank you. 910 00:45:32,197 --> 00:45:33,298 ANDY: Thank you. 911 00:46:03,528 --> 00:46:06,031 Ralph, his parfait, he did a great job on it. 912 00:46:06,031 --> 00:46:10,235 It's a shame that the waffle was, like, literally down to the second. 913 00:46:10,235 --> 00:46:13,238 Yeah, the waffle itself isn't as crunchy as it should be. 914 00:46:13,238 --> 00:46:15,173 Yeah, the texture wasn't quite there, 915 00:46:15,173 --> 00:46:18,176 but, nevertheless, I didn't think he was going to finish at all. 916 00:46:18,176 --> 00:46:19,945 OK, Mel from Nu Nu. 917 00:46:19,945 --> 00:46:22,147 JOCK: Completely different to look at. 918 00:46:22,147 --> 00:46:23,882 Quite closely resembles yours, I think. 919 00:46:23,882 --> 00:46:25,583 Really satisfying biscuit. 920 00:46:25,583 --> 00:46:29,254 Yeah, it was great. Crunchy and even colour as well. 921 00:46:29,254 --> 00:46:31,056 Lovely, velvety texture of the parfait 922 00:46:31,056 --> 00:46:33,024 and a decent balance of flavour. 923 00:46:33,024 --> 00:46:34,359 It's pretty close. 924 00:46:34,359 --> 00:46:38,596 But isn't it crazy how much the pro cooks, the guys from Nu Nu, 925 00:46:38,596 --> 00:46:40,932 had to work extremely hard 926 00:46:40,932 --> 00:46:43,634 to get as close as yours as they possibly could 927 00:46:43,634 --> 00:46:45,803 without them being actually perfect? 928 00:46:48,806 --> 00:46:51,542 Now, that was my kind of Pressure Test - 929 00:46:51,542 --> 00:46:53,544 a monster three-course feast 930 00:46:53,544 --> 00:46:57,415 set by none other than Aussie chef royalty Khanh. 931 00:46:57,415 --> 00:47:01,052 Nick, how did you find cooking Khanh's dishes today? 932 00:47:01,052 --> 00:47:03,154 To be able to see into the way he thinks, 933 00:47:03,154 --> 00:47:07,558 it was a really super-fun day, very challenging. (CHUCKLES) 934 00:47:07,558 --> 00:47:11,863 Well, Khanh, every time you step into this kitchen, you raise the bar. 935 00:47:11,863 --> 00:47:14,399 Everyone, give it up for Khanh Nguyen! 936 00:47:14,399 --> 00:47:17,168 (CHEERING) 937 00:47:20,238 --> 00:47:21,973 You all put in a valiant effort. 938 00:47:22,974 --> 00:47:26,477 But one team brought us the best version of the entree... 939 00:47:28,713 --> 00:47:30,215 ...main... 940 00:47:31,883 --> 00:47:33,351 ...and the dessert. 941 00:47:36,254 --> 00:47:39,590 And without beating around the bush, that team... 942 00:47:40,591 --> 00:47:42,093 ...was team Nu Nu. 943 00:47:42,093 --> 00:47:44,095 (BRIGHT MUSIC) 944 00:47:45,396 --> 00:47:47,798 Phew! (ALL LAUGH) 945 00:47:50,768 --> 00:47:53,838 Nick, Mel, Chris, congratulations. 946 00:47:53,838 --> 00:47:57,708 It's no wonder that Nu Nu is still at the top of its game. 947 00:47:57,708 --> 00:47:59,644 MEL: Thank you. Thank you so much. 948 00:48:00,645 --> 00:48:03,348 But that does mean Ralph, Malissa, Phil, 949 00:48:03,348 --> 00:48:07,152 you're joining Grace in Sunday's elimination. 950 00:48:07,152 --> 00:48:08,519 See you all later. Well done. 951 00:48:08,519 --> 00:48:09,887 JOCK: Thank you. Well done. 952 00:48:09,887 --> 00:48:11,389 NICK: Thanks, gang! 953 00:48:12,390 --> 00:48:14,792 It is truly an honour, being on MasterChef, 954 00:48:14,792 --> 00:48:16,361 to be able to share some knowledge, 955 00:48:16,361 --> 00:48:19,197 get put under the microscope... (LAUGHS) 956 00:48:19,197 --> 00:48:21,266 ...and go away with the gong. 957 00:48:21,266 --> 00:48:24,569 That was awesome. Good luck with the rest of the season. 958 00:48:26,037 --> 00:48:28,806 NARRATOR: Tomorrow night on MasterChef Australia... 959 00:48:28,806 --> 00:48:32,877 From Stanley Restaurant in Brisbane, Louis Tikaram and team! 960 00:48:32,877 --> 00:48:35,613 ...another batch of pro cooks 961 00:48:35,613 --> 00:48:40,185 means another chance at immunity from Sunday's elimination. 962 00:48:40,185 --> 00:48:41,586 DECLAN: We need to go all-out 963 00:48:41,586 --> 00:48:43,054 to impress the judges. 964 00:48:43,054 --> 00:48:45,523 You're gonna have to bring it, seriously. 965 00:48:45,523 --> 00:48:46,724 But... You're nervous! 966 00:48:46,724 --> 00:48:47,925 I am, I am. 967 00:48:47,925 --> 00:48:49,294 ...they face a classic 968 00:48:49,294 --> 00:48:50,428 Team Challenge... 969 00:48:50,428 --> 00:48:51,929 RALPH: What a stitch-up! 970 00:48:51,929 --> 00:48:54,465 ...with a massive twist. 971 00:48:54,465 --> 00:48:57,168 Oh, come on! (LAUGHS) 972 00:49:07,212 --> 00:49:09,214 Captions by Red Bee Media