1 00:00:07,308 --> 00:00:09,810 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,810 --> 00:00:13,847 MELISSA: From Stanley Restaurant in Brisbane, Louis Tikaram and team! 3 00:00:13,847 --> 00:00:16,717 ...our home cooks took on the pros... 4 00:00:16,717 --> 00:00:18,652 Today, it ain't your average relay. 5 00:00:18,652 --> 00:00:21,555 ALL: Ohhh! 6 00:00:21,555 --> 00:00:25,959 ...in a MasterChef relay with a major twist. 7 00:00:25,959 --> 00:00:30,431 There's no handover. No communication between cooks. 8 00:00:30,431 --> 00:00:32,200 Oh, my God. What has he got here? 9 00:00:32,200 --> 00:00:35,303 LOUIS: To be thrown into a kitchen with zero communication, 10 00:00:35,303 --> 00:00:36,837 it's quite daunting. 11 00:00:36,837 --> 00:00:40,208 They bravely went up against the best... 12 00:00:40,208 --> 00:00:42,543 JOCK: It's so delicious. It is absolutely perfect. 13 00:00:42,543 --> 00:00:47,515 ...and the Cantonese cuisine experts lived up to their reputation. 14 00:00:47,515 --> 00:00:50,151 The runaway winners were team Stanley. 15 00:00:50,151 --> 00:00:53,221 (APPLAUSE) There you go. Well done, guys. 16 00:00:55,189 --> 00:00:59,827 Tonight, who will win in the final face-off 17 00:00:59,827 --> 00:01:03,197 of Home Cooks vs Pro Cooks? 18 00:01:03,197 --> 00:01:05,799 BRENT: I've just gotta back myself and go for it. 19 00:01:19,046 --> 00:01:22,216 White-apron day, it's a happy day. Yeah, it's a happy day. 20 00:01:22,216 --> 00:01:24,017 BRENT: I've been up on the gantry all week 21 00:01:24,017 --> 00:01:25,386 just watching pro chefs 22 00:01:25,386 --> 00:01:27,054 cook in the MasterChef kitchen. 23 00:01:27,054 --> 00:01:31,159 So I've had time to sort of mentally prepare myself for today. 24 00:01:31,159 --> 00:01:33,427 What's it gonna be today? Mmm. 25 00:01:33,427 --> 00:01:34,928 I wanna beat the professional chefs, 26 00:01:34,928 --> 00:01:37,165 and I think with Rue and Theo, 27 00:01:37,165 --> 00:01:39,933 we've got what it takes to win the challenge. 28 00:01:39,933 --> 00:01:42,503 Are you nervous, Rue? A little bit, I'm not gonna lie. 29 00:01:42,503 --> 00:01:44,605 Are you? Nah. This is a free hit today, Rue. 30 00:01:45,939 --> 00:01:48,342 Too excited! 31 00:01:48,342 --> 00:01:50,144 (APPLAUSE AND CHEERING) 32 00:01:50,144 --> 00:01:51,912 (CATH LAUGHS) 33 00:01:56,284 --> 00:01:57,851 (LAUGHS) 34 00:01:57,851 --> 00:01:59,287 CONTESTANT: Whoo! 35 00:01:59,287 --> 00:02:00,821 Morning, everyone. 36 00:02:00,821 --> 00:02:02,856 I'm too excited. (LAUGHS) 37 00:02:06,560 --> 00:02:07,928 Theo, Rue, Brent, 38 00:02:07,928 --> 00:02:12,200 all week long, you've been patiently waiting to take on the pros 39 00:02:12,200 --> 00:02:13,834 and here you are. 40 00:02:13,834 --> 00:02:15,403 Finally. 41 00:02:15,403 --> 00:02:19,039 This is your chance to save yourself from Sunday's elimination. 42 00:02:20,140 --> 00:02:23,877 So, let's get straight to who you're up against. 43 00:02:23,877 --> 00:02:25,713 Ooh-la-la. 44 00:02:25,713 --> 00:02:27,348 (GIGGLES) 45 00:02:28,582 --> 00:02:31,352 There's no doubt that this team 46 00:02:31,352 --> 00:02:36,890 is from the hottest restaurant in the country right now. 47 00:02:36,890 --> 00:02:38,559 RUE: Ooh! 48 00:02:38,559 --> 00:02:42,162 They opened only one year ago, but in that time, 49 00:02:42,162 --> 00:02:44,532 they've won 'Time Out' Restaurant of the Year 50 00:02:44,532 --> 00:02:48,736 and Best New Restaurant of the Year in the 'Good Food Guide'. 51 00:02:50,137 --> 00:02:55,209 Plus, Andy and I reckon it's the tastiest meal we've both had 52 00:02:55,209 --> 00:02:56,910 in the last 12 months. 53 00:02:56,910 --> 00:02:58,479 Wow. OK. Jesus. 54 00:02:58,479 --> 00:03:00,248 (SUSPENSEFUL MUSIC) 55 00:03:01,749 --> 00:03:03,784 Taking the flavours of the Philippines 56 00:03:03,784 --> 00:03:05,786 and cooking them over fire, 57 00:03:05,786 --> 00:03:10,057 they're making every dish goddamned delicious. 58 00:03:10,057 --> 00:03:11,392 Wow. 59 00:03:11,592 --> 00:03:14,895 It's no wonder they are the hardest restaurant to get into right now. 60 00:03:14,895 --> 00:03:17,898 Please welcome, from Serai in Melbourne, 61 00:03:17,898 --> 00:03:21,168 Ross Magnaye and his team! 62 00:03:21,168 --> 00:03:24,204 Let's go! (APPLAUSE AND CHEERING) 63 00:03:27,341 --> 00:03:28,842 Yeah, yeah, yeah, yeah! 64 00:03:31,144 --> 00:03:35,182 We're all excited on the gantry seeing the team from Serai. 65 00:03:35,182 --> 00:03:37,485 (JOCK WHISTLES) 66 00:03:38,852 --> 00:03:42,456 They're winning awards, smashing it every which way, 67 00:03:42,456 --> 00:03:45,493 so I'm really excited to see what they're gonna bring today. 68 00:03:49,229 --> 00:03:50,264 Hello. 69 00:03:51,365 --> 00:03:54,234 Ross, mate, welcome to the MasterChef kitchen. 70 00:03:54,234 --> 00:03:55,369 Thank you, sir. 71 00:03:55,369 --> 00:03:57,571 How's it going? The restaurant's pretty busy. 72 00:03:57,571 --> 00:03:59,907 We're pretty happy, we're pretty blessed that, um, we're here now. 73 00:03:59,907 --> 00:04:01,375 So, yeah. 74 00:04:01,375 --> 00:04:03,677 And we love it because it is so different 75 00:04:03,677 --> 00:04:05,479 to what we've had in the past. 76 00:04:05,479 --> 00:04:07,080 There's no rule book. Yeah. 77 00:04:07,080 --> 00:04:09,483 So, basically, it's modern Filipino, 78 00:04:09,483 --> 00:04:12,219 uh, but, we take, like, the best Australian ingredient 79 00:04:12,219 --> 00:04:15,088 and marry it with, like, traditional Filipino flavours, 80 00:04:15,088 --> 00:04:17,425 bring it together and we cook everything in the wood fire. 81 00:04:17,425 --> 00:04:18,726 Nice! 82 00:04:20,328 --> 00:04:22,296 What guns have you brought with you? 83 00:04:22,296 --> 00:04:26,266 Uh, Shane Stafford, my business partner and creative director. 84 00:04:26,266 --> 00:04:29,370 And Leandro, one of my CDPs. He's amazing. 85 00:04:29,370 --> 00:04:31,539 So, we're pretty excited. Nice. 86 00:04:31,539 --> 00:04:32,706 Leandro. Yeah? 87 00:04:32,706 --> 00:04:34,675 How are you feeling about being in the MasterChef kitchen? 88 00:04:34,675 --> 00:04:35,676 I'm pretty excited, actually. 89 00:04:35,809 --> 00:04:38,379 I've always watched MasterChef when I was a kid. 90 00:04:38,379 --> 00:04:40,247 Now that I'm here, I'm very happy. Yeah. 91 00:04:40,247 --> 00:04:41,682 Yeah. CATH: Oh! 92 00:04:41,682 --> 00:04:45,218 Brent, how are you feeling about what's going on over there? 93 00:04:45,218 --> 00:04:49,490 Uh, well, yeah, it's gonna be a bit of a challenge now, I guess. 94 00:04:49,490 --> 00:04:50,691 (LAUGHTER) 95 00:04:50,691 --> 00:04:51,892 Now? 96 00:04:51,892 --> 00:04:53,561 Well, it was a challenge before 97 00:04:53,561 --> 00:04:55,563 and now it's just, yeah, even more of a challenge, 98 00:04:55,563 --> 00:04:58,832 but we'll probably learn... learn a bit too, I guess. 99 00:04:59,933 --> 00:05:02,703 Let's get straight into it. 100 00:05:02,703 --> 00:05:04,204 RALPH: Here we go. 101 00:05:04,204 --> 00:05:06,374 This classic MasterChef challenge, 102 00:05:06,374 --> 00:05:09,543 it's about the two most important things in this kitchen - 103 00:05:09,543 --> 00:05:12,413 time and it's also ingredients. 104 00:05:12,413 --> 00:05:14,548 (EXHALES) 105 00:05:14,548 --> 00:05:18,552 For time, you'll start with 75 minutes. 106 00:05:18,552 --> 00:05:21,955 As for your ingredients, they're under these cloths. 107 00:05:21,955 --> 00:05:25,158 Every four minutes, we'll reveal a new cluster of ingredients... 108 00:05:25,158 --> 00:05:26,394 RALPH: Oh, my God. 109 00:05:26,394 --> 00:05:29,262 ...that you can use to fortify your pantry. 110 00:05:29,262 --> 00:05:30,764 OK. 111 00:05:30,764 --> 00:05:32,533 You can start cooking whenever you'd like, 112 00:05:32,533 --> 00:05:36,003 but you can only use the ingredients 113 00:05:36,003 --> 00:05:38,906 that have already been revealed at the time that you start. 114 00:05:38,906 --> 00:05:40,941 Ooh! 115 00:05:40,941 --> 00:05:43,010 OK. 116 00:05:43,010 --> 00:05:44,845 The individual that cooks the best dish today 117 00:05:44,845 --> 00:05:46,514 will win for their team. 118 00:05:46,514 --> 00:05:50,117 And if that dish is cooked by one of you guys, 119 00:05:50,117 --> 00:05:54,354 you are all immune from Sunday's elimination. 120 00:05:54,354 --> 00:05:57,224 So the question is, what is more important to you - time... 121 00:05:57,224 --> 00:05:59,793 Or ingredients. ...or ingredients? 122 00:06:01,695 --> 00:06:04,532 Are you ready? Yes. 123 00:06:04,532 --> 00:06:07,968 Your first set of ingredients are... the pantry staples. 124 00:06:07,968 --> 00:06:10,037 CONTESTANT: Yes! Oh, OK. 125 00:06:10,037 --> 00:06:11,539 Not bad. 126 00:06:11,539 --> 00:06:13,907 And your time starts now! 127 00:06:13,907 --> 00:06:15,208 What's in that? 128 00:06:15,208 --> 00:06:18,111 You've got six eggs, salted butter, unsalted butter, 129 00:06:18,111 --> 00:06:19,580 we've got 00 flour, 130 00:06:19,580 --> 00:06:21,949 some caster sugar, self-raising flour, 131 00:06:21,949 --> 00:06:24,552 white vinegar, extra virgin olive oil, 132 00:06:24,552 --> 00:06:27,220 some full-cream milk and thickened cream. 133 00:06:27,220 --> 00:06:28,556 Have I got any takers? 134 00:06:28,556 --> 00:06:30,858 I love milk, though, but nah. No, thank you. 135 00:06:31,925 --> 00:06:36,797 I know I need to have a bit of a strategy going into this challenge. 136 00:06:36,797 --> 00:06:38,932 I'm not gonna worry about time today. 137 00:06:38,932 --> 00:06:40,934 My focus is the ingredients 138 00:06:40,934 --> 00:06:42,936 and going as far as I can down the line 139 00:06:42,936 --> 00:06:46,073 and give my team a shot of winning. 140 00:06:46,073 --> 00:06:49,577 OK, so officially, no takers for just the staples? 141 00:06:49,577 --> 00:06:50,578 No. BRENT: No. 142 00:06:50,578 --> 00:06:52,613 THEO: No, thank you. OK. 143 00:06:52,613 --> 00:06:58,719 Alright. The next set of ingredients to add to your pantry are... 144 00:06:58,719 --> 00:07:00,120 ...fresh aromats. 145 00:07:00,120 --> 00:07:02,856 MALISSA: Ooh, yummy! Fresh aromats. 146 00:07:02,856 --> 00:07:05,626 So, we've got galangal, we've got ginger, 147 00:07:05,626 --> 00:07:08,328 we've got turmeric, we've got horseradish, we've got onions 148 00:07:08,328 --> 00:07:09,797 and we've got garlic. 149 00:07:09,797 --> 00:07:12,299 Plus, the staples. 150 00:07:12,299 --> 00:07:16,504 If you choose to go now, you will have 71 minutes. 151 00:07:16,504 --> 00:07:19,406 RUE: Time or ingredients? 152 00:07:19,406 --> 00:07:21,241 Both are really important to me. 153 00:07:21,241 --> 00:07:23,577 But you have to stick to what you're good at, 154 00:07:23,577 --> 00:07:26,814 so I'm thinking dessert, dessert, dessert. 155 00:07:26,814 --> 00:07:28,015 Rue, dessert day? 156 00:07:28,015 --> 00:07:29,483 Is that what we're thinking? Dessert day. 157 00:07:29,483 --> 00:07:32,653 So you need some time is what I'm... what I'm feeling. 158 00:07:32,653 --> 00:07:34,121 Yeah. 159 00:07:36,123 --> 00:07:40,093 With the staples, there is not much flavour that I can work with. 160 00:07:40,093 --> 00:07:45,533 So I'm hoping sometime soon there would be some fruits. 161 00:07:47,134 --> 00:07:48,335 Any takers? 162 00:07:50,771 --> 00:07:51,739 Nothing? 163 00:07:51,739 --> 00:07:53,073 Zero? Nada? 164 00:07:56,243 --> 00:07:59,613 OK, you've waited 8 minutes and now you get your hands on... 165 00:08:01,882 --> 00:08:04,885 ...wine and grape-related things. 166 00:08:04,885 --> 00:08:05,886 RUE: OK. 167 00:08:05,986 --> 00:08:12,893 Chardonnay, shiraz, prosecco and some red grapes. 168 00:08:12,893 --> 00:08:14,862 It'd be nice to drink it, though. 169 00:08:14,862 --> 00:08:18,231 Theo, all you need is on that first table. 170 00:08:18,231 --> 00:08:20,834 I know. But I don't think a bread is not gonna win today. 171 00:08:20,834 --> 00:08:22,836 I think I need to do something a bit more. 172 00:08:22,836 --> 00:08:25,172 I don't know what I'm waiting for. ANDY AND JOCK: Yeast. 173 00:08:25,172 --> 00:08:26,840 (ALL LAUGH) 174 00:08:26,840 --> 00:08:29,109 Somewhere under there, maybe. 175 00:08:29,109 --> 00:08:32,279 I need time as well, so it's not working for me. 176 00:08:32,279 --> 00:08:36,149 I'm not gonna go pastry, I'm not gonna do anything bread-wise 177 00:08:36,149 --> 00:08:37,918 because I want to do something different today. 178 00:08:37,918 --> 00:08:42,155 But for me, time is quite crucial in this kitchen. 179 00:08:42,155 --> 00:08:45,626 I want to have as much time as possible to develop flavour 180 00:08:45,626 --> 00:08:47,661 in whatever dish I decide. 181 00:08:47,661 --> 00:08:49,863 There's nothing in my mind where I'm like, 182 00:08:49,863 --> 00:08:52,332 "Yeah, that's what I want and I'm gonna wait till that." 183 00:08:52,332 --> 00:08:54,067 So if I see something that works 184 00:08:54,067 --> 00:08:57,638 and I can think that I can create a good dish, I'm gonna jump on it. 185 00:08:58,839 --> 00:09:01,141 ANDY: 11 minutes off the clock. 186 00:09:01,141 --> 00:09:02,710 And now... 187 00:09:02,710 --> 00:09:04,211 ...you have... 188 00:09:05,212 --> 00:09:07,380 GANTRY CONTESTANTS: Oh! Yum! 189 00:09:07,380 --> 00:09:09,149 ...fresh veg. 190 00:09:09,149 --> 00:09:12,786 So we've got a trio of mushies here, some brussels sprouts... 191 00:09:12,786 --> 00:09:14,187 (GAGS) ...zucchini flowers... 192 00:09:14,187 --> 00:09:15,422 (LAUGHS) 193 00:09:15,522 --> 00:09:19,259 ...spinach, green beans, heirloom tomatoes, little baby carrots, 194 00:09:19,259 --> 00:09:22,763 broccoli, parsnip and some kipfler potatoes! 195 00:09:23,764 --> 00:09:26,166 Vegetables are revealed. (CHUCKLES) It's too safe. 196 00:09:27,635 --> 00:09:29,770 Nah? Surely?! 197 00:09:29,770 --> 00:09:31,639 Nobody? Not one? 198 00:09:31,639 --> 00:09:34,441 Nah? Nothing? No? 199 00:09:34,441 --> 00:09:36,076 I already have a dish in my head. 200 00:09:36,076 --> 00:09:38,912 I wanna do a dish based on what we do at the restaurant. 201 00:09:38,912 --> 00:09:42,249 I'm thinking beef, so I'll wait. 202 00:09:42,249 --> 00:09:44,918 The suspense! I know. It's like ages, isn't it? 203 00:09:44,918 --> 00:09:46,954 The longer you stand there, the less time you have. 204 00:09:46,954 --> 00:09:48,255 Just so you know. Yeah. 205 00:09:48,255 --> 00:09:49,790 You guys didn't want to go? No. 206 00:09:49,790 --> 00:09:51,591 Where's the time? That one? 207 00:09:51,591 --> 00:09:53,393 How much time left? 208 00:09:53,393 --> 00:09:55,295 CATH: Time's moving so quick. 209 00:09:55,295 --> 00:09:56,664 Come on, guys! 210 00:09:56,664 --> 00:09:59,667 No-one has started cooking yet. This is crazy! 211 00:09:59,667 --> 00:10:02,102 We're gonna have some starters with this one, for sure. 212 00:10:02,102 --> 00:10:06,073 Yeah, I reckon so. This is the one. This is definitely the one. 213 00:10:06,073 --> 00:10:08,008 I'll have baskets ready for you, OK? 214 00:10:08,008 --> 00:10:09,409 OK. 215 00:10:09,409 --> 00:10:10,944 I'm gonna have at least two. 216 00:10:10,944 --> 00:10:12,512 RUE: Wow! 217 00:10:12,512 --> 00:10:14,715 You now have 59 minutes. 218 00:10:14,715 --> 00:10:17,785 Everything we have revealed and... 219 00:10:17,785 --> 00:10:19,653 ...beef! CONTESTANT: Wow! 220 00:10:19,653 --> 00:10:22,790 That's what we're talking about. I told you. 221 00:10:22,790 --> 00:10:25,058 THEO: Beef. I think I can do something with that. 222 00:10:25,058 --> 00:10:26,559 I don't really have a plan yet, 223 00:10:26,559 --> 00:10:28,829 but I know that I need as much time as possible 224 00:10:28,829 --> 00:10:31,264 to beat these Serai boys, so I'm gonna go. 225 00:10:31,264 --> 00:10:33,633 I'm gonna go. Oh, interesting! 226 00:10:33,633 --> 00:10:36,603 CONTESTANTS: Yes! CATH: Yes, Theo! 227 00:10:37,604 --> 00:10:39,539 ANDY: What did I say? Whoa. 228 00:10:39,539 --> 00:10:42,542 Did you have an idea or are you just gonna try and work it out? 229 00:10:42,542 --> 00:10:45,345 Not really. I'll try and work it out, yeah. I need time as well. 230 00:10:45,345 --> 00:10:47,180 Yeah, well, hurry up! 231 00:10:47,180 --> 00:10:49,582 I don't really know what I'm doing at this stage. 232 00:10:49,582 --> 00:10:51,651 Uh, maybe some bone marrow. 233 00:10:51,651 --> 00:10:55,388 Um... steak. I just can't think of what I'm gonna put with it. 234 00:10:55,388 --> 00:10:56,556 I don't know. 235 00:10:56,556 --> 00:10:58,058 Like, look at that! 236 00:10:58,058 --> 00:10:59,359 Oh! 237 00:10:59,359 --> 00:11:02,329 Bone marrow with butter? Steak? 238 00:11:02,329 --> 00:11:06,700 I'm going for it. 59 minutes. I think I got this in the bag. 239 00:11:06,700 --> 00:11:07,935 I'll take it. Oh! 240 00:11:07,935 --> 00:11:08,936 JOCK: Hey! 241 00:11:08,936 --> 00:11:10,704 (CHEERING) 242 00:11:10,704 --> 00:11:11,705 Good man. 243 00:11:11,705 --> 00:11:13,741 You did say you were waiting for beef. 244 00:11:14,708 --> 00:11:18,812 I'm thinking I'll make a Wagyu steak seared on a hibachi grill 245 00:11:18,812 --> 00:11:22,049 with onion jam, smoked bone marrow butter 246 00:11:22,049 --> 00:11:24,251 and just sauteed mushrooms on the side. 247 00:11:24,251 --> 00:11:25,819 Hey. (APPLAUSE AND CHEERING) 248 00:11:25,819 --> 00:11:27,387 Good on you, mate. 249 00:11:27,387 --> 00:11:31,424 With galangal, ginger, turmeric and garlic. 250 00:11:31,424 --> 00:11:34,795 Pretty nervous, but also excited at the same time, you know. 251 00:11:34,795 --> 00:11:36,396 Back in the Philippines, 252 00:11:36,396 --> 00:11:39,332 after school, I watched MasterChef Australia. 253 00:11:39,332 --> 00:11:40,567 It was really fun. 254 00:11:41,735 --> 00:11:45,005 I feel pretty nervous, but also excited at the same time 255 00:11:45,005 --> 00:11:46,573 to be here in MasterChef! 256 00:11:46,573 --> 00:11:48,641 You know, see my face on TV. 257 00:11:50,110 --> 00:11:52,645 THEO: Whoa! CATH: Oh, man! 258 00:11:52,645 --> 00:11:56,449 I think Theo's strategy was just to get as much time as he can 259 00:11:56,449 --> 00:11:57,684 for this challenge. 260 00:11:57,684 --> 00:11:59,319 But he's looking a little bit stressed 261 00:11:59,319 --> 00:12:01,121 and I think he's second-guessing his decision. 262 00:12:01,121 --> 00:12:02,790 I don't really know what I'm doing, but. 263 00:12:02,790 --> 00:12:03,824 WOMAN: Go, Theo! 264 00:12:03,824 --> 00:12:05,192 ANDY: Come on, Theo! 265 00:12:05,192 --> 00:12:06,493 (CHEERING) 266 00:12:06,493 --> 00:12:08,829 I'm kind of trying to figure it out on the fly 267 00:12:08,829 --> 00:12:11,164 which... isn't the greatest thing. 268 00:12:11,164 --> 00:12:13,633 I reckon he has no idea what he's cooking. 269 00:12:13,633 --> 00:12:15,635 MELISSA: No. JOCK: He's panicking. 270 00:12:15,635 --> 00:12:17,670 BRENT: What are you thinking, Theo? 271 00:12:17,670 --> 00:12:21,174 I don't really know what I'm thinking just yet, to be honest. 272 00:12:21,174 --> 00:12:22,542 I'm getting a bit worried now. 273 00:12:22,542 --> 00:12:24,244 You know, time versus ingredient, 274 00:12:24,244 --> 00:12:26,814 I thought time was gonna be the most important thing today, 275 00:12:26,814 --> 00:12:29,749 but I'm starting to think maybe I went a bit too early. 276 00:12:29,749 --> 00:12:31,785 I should have waited. (SUSPENSEFUL MUSIC) 277 00:12:40,994 --> 00:12:44,064 (TENSE MUSIC) 278 00:12:50,037 --> 00:12:52,239 THEO: I should have waited. 279 00:12:52,239 --> 00:12:54,307 I went for the beef pantry, 280 00:12:54,307 --> 00:12:57,610 um, because I was worried about running out of time. 281 00:12:57,610 --> 00:12:59,346 I'm alright, I'm alright, I'm alright. 282 00:13:00,347 --> 00:13:03,516 So, I am doing, um... 283 00:13:03,516 --> 00:13:06,987 I'm... It's still in... It's still, like, in my head a bit. 284 00:13:06,987 --> 00:13:09,990 Sirloin steak with, um, bone marrow butter. 285 00:13:11,058 --> 00:13:13,426 Got some good flavours to play with. 286 00:13:13,426 --> 00:13:15,028 And, um, yeah. 287 00:13:15,028 --> 00:13:17,297 I'm thinking of doing, like, maybe a stuffed mushroom, 288 00:13:17,297 --> 00:13:19,900 but I'm still kind of winging it a little bit. 289 00:13:20,968 --> 00:13:23,370 I'm gonna do my best with the ingredients that I have 290 00:13:23,370 --> 00:13:26,606 and try to keep my team out of that elimination on Sunday. 291 00:13:27,875 --> 00:13:29,742 What am I doing? 292 00:13:31,611 --> 00:13:34,181 So, we've got 55 minutes and... 293 00:13:34,181 --> 00:13:35,748 ...fruits! 294 00:13:35,748 --> 00:13:39,352 (CONTESTANTS CHEER) Oh, my gosh! I'm going! I'm going! 295 00:13:39,352 --> 00:13:42,389 Yeah! Yeah! (LAUGHS) I knew it. 296 00:13:42,389 --> 00:13:46,059 It's fruit! Finally it's my time to shine. 297 00:13:46,059 --> 00:13:48,461 Would you just like to take the entire thing? 298 00:13:48,461 --> 00:13:50,063 Probably. (LAUGHS) There you go. 299 00:13:50,063 --> 00:13:51,398 Enjoy! 300 00:13:51,398 --> 00:13:53,600 Wow, you're going hard on the blueberries. 301 00:13:53,600 --> 00:13:55,502 Well, I have a few ideas. 302 00:13:55,502 --> 00:14:00,473 I'm thinking blueberries and lemon can work really well together. 303 00:14:00,473 --> 00:14:01,942 Lemons. 304 00:14:01,942 --> 00:14:05,045 I'm gonna get myself some... 305 00:14:05,045 --> 00:14:07,080 Got it? Ginger. 306 00:14:07,080 --> 00:14:10,083 I'm a dessert girl. I am going to stick to desserts. 307 00:14:10,083 --> 00:14:11,718 I'm going to stick to what I know. 308 00:14:11,718 --> 00:14:14,487 MALISSA: Go, Rue! PHIL: Let's go! 309 00:14:14,487 --> 00:14:16,056 (CONTESTANTS CHEER) 310 00:14:18,058 --> 00:14:21,962 Straightaway, I have an idea for my dish. 311 00:14:21,962 --> 00:14:24,564 But I have less than one hour to do it. 312 00:14:24,564 --> 00:14:26,066 THEO: What are you making? 313 00:14:26,066 --> 00:14:28,768 I think a lemon parfait. OK. 314 00:14:28,768 --> 00:14:30,403 Today I'm making a lemon parfait 315 00:14:30,403 --> 00:14:34,141 with a blueberry, lemon and ginger compote, 316 00:14:34,141 --> 00:14:37,610 blueberry sorbet and some meringue shards. 317 00:14:38,678 --> 00:14:39,980 OK. 318 00:14:41,181 --> 00:14:42,849 I think it's a great idea! 319 00:14:42,849 --> 00:14:45,685 I just have to execute in 55 minutes. 320 00:14:48,721 --> 00:14:53,626 JOCK: Now, you will also have 51 minutes, 321 00:14:53,626 --> 00:14:56,396 everything that's here and... 322 00:14:57,497 --> 00:14:58,765 ...seaweeds. 323 00:14:58,765 --> 00:15:00,133 Oh! Ooh! 324 00:15:00,133 --> 00:15:01,568 Ooh. 325 00:15:02,902 --> 00:15:07,374 Kombu, dried seaweeds, different varieties, some nori, 326 00:15:07,374 --> 00:15:11,844 seaweed paste, seaweed vinegars, wakame. 327 00:15:11,844 --> 00:15:14,847 Full selection, right? Even a seaweed soy sauce. 328 00:15:14,847 --> 00:15:18,918 But if you've waited this long, you may as well another four minutes 329 00:15:18,918 --> 00:15:20,954 for what's next, actually. 330 00:15:20,954 --> 00:15:23,090 You really want to stitch them up, don't you? 331 00:15:23,090 --> 00:15:24,557 I'm not stitching anyone up. 332 00:15:24,557 --> 00:15:25,592 (LAUGHTER) 333 00:15:25,592 --> 00:15:28,228 Devil, angel, devil, angel, devil, angel! 334 00:15:28,228 --> 00:15:31,564 I just don't want to be standing up here by myself at the end. 335 00:15:31,564 --> 00:15:33,200 For me, I think ingredients over time. 336 00:15:33,200 --> 00:15:35,702 I'm pretty confident I can create something within half an hour. 337 00:15:35,702 --> 00:15:38,605 I'm really hoping that there'd be some seafood at some stage 338 00:15:38,605 --> 00:15:40,407 which takes a minimal amount of time to cook. 339 00:15:40,407 --> 00:15:43,010 I'll probably err on the side of waiting to see what comes up. 340 00:15:43,010 --> 00:15:46,113 ANDY: So, 47 minutes left. 341 00:15:46,113 --> 00:15:49,949 I am going to give you to add to all of those goodies... 342 00:15:50,950 --> 00:15:53,553 MALISSA: Oh! ...quail and quail eggs. 343 00:15:53,553 --> 00:15:55,322 Yummy! GANTRY CONTESTANTS: Oh! 344 00:15:56,456 --> 00:15:57,824 Nothing? 345 00:15:57,824 --> 00:16:00,160 Nah. CATH: Wow! 346 00:16:00,160 --> 00:16:01,428 That's a good one. 347 00:16:01,428 --> 00:16:03,596 Oh, I'm starting to worry for the boys. 348 00:16:03,596 --> 00:16:04,664 (LAUGHS) 349 00:16:04,797 --> 00:16:07,634 I kinda like the risk factor of waiting till the end. 350 00:16:07,634 --> 00:16:09,269 And when you're under the pump, right, 351 00:16:09,269 --> 00:16:10,937 you know what it's like in a kitchen. 352 00:16:10,937 --> 00:16:11,938 Yeah. 353 00:16:12,439 --> 00:16:14,574 Sometimes you do your best work when you're up against the wall. 354 00:16:14,574 --> 00:16:15,942 Right? 355 00:16:15,942 --> 00:16:19,112 Time is seriously ticking away, but I'm gonna stay strong 356 00:16:19,112 --> 00:16:22,249 because I just know that there's something good coming. 357 00:16:22,249 --> 00:16:24,784 Something's just like, "Just hold on!" 358 00:16:24,784 --> 00:16:28,455 I'm digging it. I'm digging it! Look at how stressed you are. 359 00:16:28,455 --> 00:16:32,392 Whoa! There is hundreds... of dishes! Do you want these? Huh? 360 00:16:32,392 --> 00:16:34,594 Do you want these? Take it. Hundreds of winning dishes! 361 00:16:34,594 --> 00:16:36,063 You're panicking. 362 00:16:36,063 --> 00:16:39,432 (LAUGHTER) 363 00:16:39,432 --> 00:16:43,103 MELISSA: You now have 43 minutes, plus... 364 00:16:43,103 --> 00:16:45,905 ...herbs and spices. ANDY: Ohhh! 365 00:16:45,905 --> 00:16:47,940 (APPLAUSE) Nah. 366 00:16:47,940 --> 00:16:49,676 There you go. 367 00:16:49,676 --> 00:16:53,146 Mint, parsley, tarragon, thyme, basil, cinnamon... 368 00:16:53,146 --> 00:16:54,347 Coriander, mate. 369 00:16:57,784 --> 00:16:59,319 Ohh! 370 00:16:59,319 --> 00:17:00,787 One more and I think I'll go. 371 00:17:00,787 --> 00:17:03,123 Doesn't matter what's under there? I've got something in my head. 372 00:17:03,123 --> 00:17:06,126 So... yeah. Right. Here we go. 373 00:17:06,126 --> 00:17:08,728 Alright, you'll now have 39 minutes, 374 00:17:08,728 --> 00:17:12,065 all of the ingredients that you can see that are revealed, 375 00:17:12,065 --> 00:17:13,800 plus... 376 00:17:14,801 --> 00:17:15,935 ...some grains! 377 00:17:15,935 --> 00:17:17,304 Oh, grains. Argh! 378 00:17:17,304 --> 00:17:19,606 ANDY: Yes! (LAUGHTER) 379 00:17:19,606 --> 00:17:21,608 Stitch-up! (BOTH LAUGH) 380 00:17:21,608 --> 00:17:24,344 I'll go, I'll go. Oh! 381 00:17:24,344 --> 00:17:27,046 I don't reckon he's gonna use that at all. 382 00:17:27,046 --> 00:17:28,248 (LAUGHS) 383 00:17:28,515 --> 00:17:31,251 I was hoping to get something like fish sauce or like shrimp paste 384 00:17:31,251 --> 00:17:33,586 because I could feel the pressure building. 385 00:17:33,586 --> 00:17:35,755 39 minutes, I don't want to waste any more time, 386 00:17:35,755 --> 00:17:38,725 I just have to go with it and just start cracking. 387 00:17:38,725 --> 00:17:40,227 Yeah, I reckon the sirloin. 388 00:17:40,227 --> 00:17:43,196 I've chosen the Wagyu, the bone marrow. 389 00:17:43,196 --> 00:17:45,365 Take two just in case. 390 00:17:45,365 --> 00:17:50,637 Citrus, lime, lemon, mixed herbs, ginger, turmeric, garlic, butter. 391 00:17:50,637 --> 00:17:52,939 And the seaweed. Right. 392 00:17:52,939 --> 00:17:55,675 I had a dish brewing in my head already. I'll go for it. 393 00:17:55,675 --> 00:17:57,410 Hello. RUE: Hi! 394 00:17:57,410 --> 00:17:59,812 Oh, damn. (GIGGLES) 395 00:17:59,812 --> 00:18:01,848 39 minutes to cook. 396 00:18:01,848 --> 00:18:03,383 Uh, I feel confident. 397 00:18:03,383 --> 00:18:04,917 I think the dish I'm making 398 00:18:04,917 --> 00:18:06,986 is something similar we do at the restaurant at Serai. 399 00:18:06,986 --> 00:18:09,356 So, basically, I'm making roasted bone marrow 400 00:18:09,356 --> 00:18:11,324 with a kilawin, 401 00:18:11,324 --> 00:18:14,327 which is, like, it's a Filipino kind of beef tartare, smoked. 402 00:18:14,327 --> 00:18:17,630 And some, uh, really beautiful spiced butter dressing. 403 00:18:17,630 --> 00:18:20,600 At Serai, basically, we take the traditional stuff 404 00:18:20,600 --> 00:18:23,870 that I learnt from my grandma's cooking and my mum's cooking, 405 00:18:23,870 --> 00:18:25,905 bring it to the restaurant and make it sexy. 406 00:18:25,905 --> 00:18:30,510 And we take the smoke and the fire seriously as an ingredient as well. 407 00:18:30,510 --> 00:18:32,145 Need some smoke in the food, you know. 408 00:18:32,145 --> 00:18:33,946 Try to represent what we do at the restaurant. 409 00:18:33,946 --> 00:18:35,915 I think I'm in my element, cook in fire. 410 00:18:35,915 --> 00:18:41,454 And beef, bone marrow, steak, butter. Yep. 411 00:18:41,454 --> 00:18:42,989 Hopefully it will work. 412 00:18:45,592 --> 00:18:46,559 Oh. 413 00:18:46,559 --> 00:18:48,828 I can't believe they waited this long. 414 00:18:54,701 --> 00:18:56,669 THEO: How are you doing, bro? I'm very good. Yourself? 415 00:18:56,669 --> 00:18:57,904 Good, mate, good. 416 00:18:57,904 --> 00:18:59,606 I think I've overcome the confusion, 417 00:18:59,606 --> 00:19:02,041 so I've finally got the idea for my dish. 418 00:19:02,041 --> 00:19:03,776 But I'm feeling a little bit stressed 419 00:19:03,776 --> 00:19:06,713 about the pantries that have been revealed after I chose. 420 00:19:06,713 --> 00:19:12,385 So I am doing stuffed mushrooms with bone marrow and vegetables, 421 00:19:12,385 --> 00:19:16,223 and then a sirloin steak with bone marrow butter. 422 00:19:16,223 --> 00:19:19,826 I'm gonna stuff the mushrooms with a nice medley of vegetables - 423 00:19:19,826 --> 00:19:21,861 carrots, onions, garlic. 424 00:19:21,861 --> 00:19:25,465 And I'm gonna add some of that bone marrow into that as well. 425 00:19:25,465 --> 00:19:28,100 But I've got limited ingredients to get the stuffed mushrooms right. 426 00:19:28,100 --> 00:19:29,536 We'll see, we'll see. 427 00:19:29,536 --> 00:19:33,072 But it looks like I'm going up pretty much head to head with Serai here, 428 00:19:33,072 --> 00:19:35,608 so I just need to just go for it. 429 00:19:39,446 --> 00:19:43,216 Um, I think I'm pretty happy with my dish now, actually. Um... 430 00:19:43,216 --> 00:19:45,452 So this is the onion jam. 431 00:19:46,486 --> 00:19:49,656 A spiced dish seasoned with red wine. 432 00:19:49,656 --> 00:19:51,258 and the spice mix that I make. 433 00:19:51,258 --> 00:19:53,059 (WHIRRING) 434 00:19:53,059 --> 00:19:54,827 And then I'm making bone marrow butter 435 00:19:54,827 --> 00:19:57,129 and then sear the steak on the hibachi grill. 436 00:19:57,129 --> 00:19:59,999 So there's, like, a lot of smoky flavours and stuff. 437 00:19:59,999 --> 00:20:04,571 I think modern Australian-Filipino twist as we're doing at Serai. 438 00:20:04,571 --> 00:20:07,073 I'll do some sauteed mushrooms as well. 439 00:20:07,073 --> 00:20:10,510 So, yeah, it's gonna be pretty amazing. 440 00:20:10,510 --> 00:20:12,312 (TENSE MUSIC) 441 00:20:14,113 --> 00:20:17,584 RUE: OK, so I have my sorbet churning. I hope it sets. 442 00:20:17,584 --> 00:20:21,588 I am trying to showcase everything I can do, 443 00:20:21,588 --> 00:20:23,690 so I hope it will work out for me 444 00:20:23,690 --> 00:20:25,658 'cause I'm trying to do so many things 445 00:20:25,658 --> 00:20:28,060 with such little time. 446 00:20:28,060 --> 00:20:29,896 Beautiful Rue. Hello! (LAUGHS) 447 00:20:29,896 --> 00:20:31,464 Inquiring minds wish to know, 448 00:20:31,464 --> 00:20:32,899 I mean, obviously, you're going sweet. 449 00:20:32,899 --> 00:20:34,501 But what are you making? What's the dish? 450 00:20:34,501 --> 00:20:38,338 Look, um, my goal... (LAUGHS) ...with the little time I have... 451 00:20:38,338 --> 00:20:39,339 Yeah. 452 00:20:39,339 --> 00:20:41,674 ...is to make a blueberry sorbet. 453 00:20:41,674 --> 00:20:42,675 Yeah. 454 00:20:42,675 --> 00:20:44,311 ...with a lemon parfait. 455 00:20:44,311 --> 00:20:47,013 OK. Blueberry sorbet, lemon parfait. Um... 456 00:20:47,013 --> 00:20:48,581 Lots of things that really benefit... 457 00:20:48,581 --> 00:20:49,582 I know. 458 00:20:49,582 --> 00:20:51,584 ...from time to set and churn properly. 459 00:20:51,584 --> 00:20:52,585 Is that it? 460 00:20:52,585 --> 00:20:54,421 I'm going to try and do a meringue shard 461 00:20:54,421 --> 00:20:56,856 which I'll actually pop in the oven probably. 462 00:20:56,856 --> 00:21:01,361 And, um, I'm also going to do, like, a blueberry sauce. 463 00:21:01,361 --> 00:21:03,396 Right. OK. 464 00:21:03,396 --> 00:21:05,865 I really hope that at least one of those things sets. 465 00:21:05,865 --> 00:21:06,866 Yeah. 466 00:21:07,266 --> 00:21:09,436 'Cause otherwise you have a meringue shard and blueberry sauce. 467 00:21:09,436 --> 00:21:10,737 Yeah. Yeah. 468 00:21:10,737 --> 00:21:13,906 I'm really worried that I'm doing too much. 469 00:21:13,906 --> 00:21:18,778 In order to get four elements perfect, you need a lot of time! 470 00:21:21,213 --> 00:21:23,916 Do I have the time, though? 471 00:21:23,916 --> 00:21:26,453 Do I have the time? 472 00:21:37,229 --> 00:21:39,265 (TENSE MUSIC) 473 00:21:39,265 --> 00:21:42,569 Oh, here we go! 474 00:21:42,569 --> 00:21:44,371 Yep. You've waited 40 minutes. 475 00:21:44,371 --> 00:21:46,238 When we reveal this, 476 00:21:46,238 --> 00:21:47,807 you'll have 35 minutes. 477 00:21:47,807 --> 00:21:49,241 Are you ready for it? 478 00:21:49,241 --> 00:21:51,043 Yeah. Ready. 479 00:21:51,043 --> 00:21:52,545 You've waited all this time for it. 480 00:21:52,545 --> 00:21:53,846 Under here we have... 481 00:21:53,846 --> 00:21:55,582 ...seafood! 482 00:21:55,582 --> 00:21:58,317 Whoo. OK. JOCK: Here he is. 483 00:21:58,317 --> 00:21:59,719 Shane's off. (CONTESTANTS CHEER) 484 00:21:59,719 --> 00:22:02,021 Oh, look at those big Venus clams! 485 00:22:02,021 --> 00:22:04,824 So, Shane, did you have kind of a dish 486 00:22:04,824 --> 00:22:06,693 and all you were waiting for was the seafood? 487 00:22:06,693 --> 00:22:08,528 Pretty much. (LAUGHS) Yeah. Well done. 488 00:22:08,528 --> 00:22:10,763 Well, you got your wish, mate. I did. 489 00:22:10,763 --> 00:22:12,932 You just had to pay 30-odd minutes for it. 490 00:22:12,932 --> 00:22:14,901 I lost a bit of time, you're correct. 491 00:22:18,671 --> 00:22:21,240 You've waited this long. You might as well wait. 492 00:22:21,240 --> 00:22:22,274 Wait it out. 493 00:22:22,274 --> 00:22:24,076 BRENT: I've got a clear idea for a dish. 494 00:22:24,076 --> 00:22:26,746 I'm just waiting for an ingredient that can really elevate this 495 00:22:26,746 --> 00:22:30,082 to the next level, so I'm sticking to my guns, I'm gonna wait it out. 496 00:22:30,082 --> 00:22:31,784 I hope I've made the right decision. 497 00:22:31,784 --> 00:22:33,486 PHIL: Go all the way. I'll wait. 498 00:22:33,486 --> 00:22:37,557 You're burning a hole on that clock. A good cook's a fast cook. 499 00:22:37,557 --> 00:22:41,127 Well, look, surely there's something really good at the end. 500 00:22:46,165 --> 00:22:49,001 I had an idea in mind for flavours. 501 00:22:49,001 --> 00:22:51,604 It's a play on a sauce we use at Serai. It's called palapa. 502 00:22:51,604 --> 00:22:53,372 It's like a spice base from the south. 503 00:22:53,372 --> 00:22:54,807 I'm gonna use that as a base, 504 00:22:54,807 --> 00:22:56,709 add some butter, some crustaceans, some heads 505 00:22:56,709 --> 00:22:58,511 to kind of infuse the butter with it. 506 00:22:58,511 --> 00:23:00,079 I'm gonna play around with some fruit. 507 00:23:00,079 --> 00:23:02,949 So, star fruit, peach, coriander. 508 00:23:02,949 --> 00:23:05,552 So kind of like a salsa on top of that as well. 509 00:23:05,552 --> 00:23:08,555 I know I'm gonna be able to cook the bug on the hibachi 510 00:23:08,555 --> 00:23:10,356 within a four- or five-minute time frame. 511 00:23:10,356 --> 00:23:12,224 And I'm gonna give myself another half an hour 512 00:23:12,224 --> 00:23:14,427 to amalgamate all of the sauces and things. 513 00:23:14,427 --> 00:23:17,263 And I'm confident I can get that to taste pretty good. 514 00:23:17,263 --> 00:23:19,532 Hoping to be standing here comfortable and ready to go 515 00:23:19,532 --> 00:23:21,367 by the time the bell rings. 516 00:23:25,404 --> 00:23:27,640 PHIL: Brent's still up there. I didn't realise. 517 00:23:27,640 --> 00:23:29,609 Mate, I can hear the cogs ticking in your head. 518 00:23:29,609 --> 00:23:30,610 Yeah! 519 00:23:30,610 --> 00:23:32,745 (LAUGHS) DECLAN: Let's go, Brent. 520 00:23:35,414 --> 00:23:37,249 Don't panic, man. 521 00:23:37,249 --> 00:23:38,985 Ohh. 522 00:23:38,985 --> 00:23:40,720 Whoa, that time is ticking, though. 523 00:23:40,720 --> 00:23:42,522 You've held fast, you've waited all this time. 524 00:23:42,522 --> 00:23:45,592 You have all of these ingredients. 525 00:23:45,592 --> 00:23:50,029 You also have 31 minutes and... 526 00:23:52,298 --> 00:23:56,536 ...caviar, white truffle, gold leaf. 527 00:23:56,536 --> 00:23:59,472 Alright. OK. Sweet. Luxe, mate. Luxe! 528 00:23:59,472 --> 00:24:02,809 Here it is, the luxe bundle. The last one. 529 00:24:02,809 --> 00:24:04,944 Nice! Straight for the caviar. 530 00:24:04,944 --> 00:24:07,446 The caviar is just screaming at me 531 00:24:07,446 --> 00:24:10,116 and it's exactly the kind of ingredient 532 00:24:10,116 --> 00:24:12,785 that will just take my dish, you know, to the next level. 533 00:24:12,785 --> 00:24:14,587 MELISSA: Go, Brent! 534 00:24:14,587 --> 00:24:18,858 I just hope, you know, waiting for this little gold tin of goodness 535 00:24:18,858 --> 00:24:20,359 is gonna be worth it. 536 00:24:20,359 --> 00:24:23,730 I've had heaps of time to be just sitting there, 537 00:24:23,730 --> 00:24:25,197 thinking what I can do 538 00:24:25,197 --> 00:24:29,101 and zucchini flowers have been in my thoughts since I've seen them 539 00:24:29,101 --> 00:24:32,238 and I'm thinking about stuffing them with scampi and bug 540 00:24:32,238 --> 00:24:35,107 and making it a seaweed mayo on the side. 541 00:24:35,107 --> 00:24:37,176 31 minutes, Brent. Yeah. 542 00:24:37,176 --> 00:24:38,745 It's definitely gonna be a push today. 543 00:24:38,745 --> 00:24:42,048 I've only got 31 minutes, but I do have a great idea. 544 00:24:42,048 --> 00:24:44,150 I've just got to back myself and go for it. 545 00:24:45,417 --> 00:24:48,487 Everyone's cooking! We can't wait to see what you're making. 546 00:24:48,487 --> 00:24:50,723 But you've only got 31 minutes to go! 547 00:24:50,723 --> 00:24:52,158 Let's go! 548 00:24:52,158 --> 00:24:54,694 (APPLAUSE) MALISSA: Go, guys! Go, go, go! 549 00:24:54,694 --> 00:24:55,895 Come on, guys! 550 00:24:55,895 --> 00:24:57,329 (SUSPENSEFUL MUSIC) 551 00:24:57,329 --> 00:24:59,498 THEO: 31 minutes? 552 00:24:59,498 --> 00:25:01,000 Joking! 553 00:25:01,000 --> 00:25:02,434 Go, Brent! 554 00:25:02,434 --> 00:25:03,502 Quick. 555 00:25:03,502 --> 00:25:07,106 LEANDRO: I'm making a Wagyu steak with onion jam, 556 00:25:07,106 --> 00:25:10,076 smoked bone marrow butter and sauteed mushrooms. 557 00:25:11,077 --> 00:25:14,246 It's just all about smoky flavours. Very Serai. 558 00:25:16,515 --> 00:25:17,950 I can't believe I'm here. 559 00:25:17,950 --> 00:25:21,353 Just being in MasterChef is... mind-blowing. 560 00:25:22,388 --> 00:25:24,523 I loved watching MasterChef when I was a kid, 561 00:25:24,523 --> 00:25:26,993 but the new judges are cool as well. 562 00:25:28,728 --> 00:25:32,398 I kind of have a crush on Melissa Leong. (LAUGHS) 563 00:25:32,398 --> 00:25:33,399 (LAUGHS) 564 00:25:33,933 --> 00:25:37,169 She's so gorgeous. Seeing her in person, it's just... She's amazing. 565 00:25:37,169 --> 00:25:39,038 I'm like, "Wow!" (LAUGHS) 566 00:25:42,642 --> 00:25:46,345 GRACE: Oh, that smells so good! Yum! 567 00:25:46,345 --> 00:25:47,747 Ooh! 568 00:25:49,048 --> 00:25:52,318 ROSS: I'm making beef tartare and roasted bone marrow. 569 00:25:52,318 --> 00:25:55,087 I'm roasting the bone marrow now. Hopefully that's gonna be nice. 570 00:25:55,087 --> 00:25:57,323 And then, like, a spice-based dressing. 571 00:25:58,625 --> 00:26:01,127 It's basically a sauce that we do at the restaurant 572 00:26:01,127 --> 00:26:04,296 which is kind of like a spiced butter dressing 573 00:26:04,296 --> 00:26:06,032 with traditional Filipino flavours. 574 00:26:06,032 --> 00:26:08,901 A little bit confident. I reckon he nail it. 575 00:26:08,901 --> 00:26:11,037 It's gonna be punchy, flavourful. 576 00:26:11,037 --> 00:26:13,706 We want to win, so, you know, it's a challenge. 577 00:26:13,706 --> 00:26:15,708 I'm competitive, though. We have to win. 578 00:26:15,708 --> 00:26:18,611 No matter when you started, you've only got 15 minutes to go! 579 00:26:18,611 --> 00:26:19,912 ANDY: Oh, yes! 580 00:26:19,912 --> 00:26:21,981 (CHEERING) MALISSA: Come on! 581 00:26:21,981 --> 00:26:24,383 (SUSPENSEFUL MUSIC) 582 00:26:31,858 --> 00:26:33,693 DECLAN: Let's go, Theo! 583 00:26:33,693 --> 00:26:35,494 Go, Theo! 584 00:26:37,964 --> 00:26:39,732 THEO: My steak is looking great. 585 00:26:39,732 --> 00:26:42,835 It just looks nice and caramelised and I'm happy with that. 586 00:26:42,835 --> 00:26:45,705 Yeah, it's just got to all sort of come together now. 587 00:26:45,705 --> 00:26:47,674 I've got 15 minutes to go 588 00:26:47,674 --> 00:26:49,676 and I've had my mushrooms on the hibachi 589 00:26:49,676 --> 00:26:51,343 just to get that smoky flavour. 590 00:26:51,343 --> 00:26:54,413 And now I'm gonna stuff them with my vegetable filling 591 00:26:54,413 --> 00:26:56,048 and my bone marrow butter. 592 00:26:57,583 --> 00:27:00,119 I want it to be something that complements the steak, 593 00:27:00,119 --> 00:27:03,756 but I know that balancing this dish with these limited ingredients 594 00:27:03,756 --> 00:27:05,324 is gonna be tough. 595 00:27:05,324 --> 00:27:07,860 We'll just have to... have to play it by ear 596 00:27:07,860 --> 00:27:11,063 and, um, yeah, just the amount of time that I've got 597 00:27:11,063 --> 00:27:12,999 and I just need to just go for it. 598 00:27:12,999 --> 00:27:14,701 Alright, everyone's cooking 599 00:27:14,701 --> 00:27:17,303 in the old increasing-decreasing MasterChef challenge. 600 00:27:17,303 --> 00:27:19,105 It is a classic. MELISSA: Yep. 601 00:27:19,105 --> 00:27:20,572 Theo, it sounds good. 602 00:27:20,572 --> 00:27:23,609 I just hope it's not just a Wagyu steak, mushrooms 603 00:27:23,609 --> 00:27:24,944 and some greasy vegetables. 604 00:27:24,944 --> 00:27:26,979 ANDY AND MELISSA: Yep. Yep. It needs something to balance. 605 00:27:26,979 --> 00:27:28,347 Yes. You know what I mean? 606 00:27:28,347 --> 00:27:31,250 Leandro, he's doing, like, an onion jam and a Wagyu sirloin 607 00:27:31,250 --> 00:27:32,885 cooked on the hibachi. 608 00:27:32,885 --> 00:27:34,653 It's sounding good to me. Yep. 609 00:27:34,653 --> 00:27:38,157 Ross is doing a modern Filo beef tartare... 610 00:27:38,157 --> 00:27:39,658 yeah. ...carpaccio-esque vibe. 611 00:27:39,658 --> 00:27:41,527 Yes. Lots of spices going on there. 612 00:27:41,527 --> 00:27:43,195 And a bone marrow sauce as well. 613 00:27:43,195 --> 00:27:46,933 Shane's dish also sounds very, very good as well. 614 00:27:46,933 --> 00:27:48,600 So, Moreton Bay bugs. 615 00:27:48,600 --> 00:27:52,204 Uh, basically like a spiced butter sauce or a take on a palapa. 616 00:27:52,204 --> 00:27:53,505 Yeah. JOCK: Ooh! 617 00:27:53,639 --> 00:27:55,507 It sounds super delicious if he can bring everything together 618 00:27:55,507 --> 00:27:56,776 and it sounds like he will. 619 00:27:56,776 --> 00:27:58,477 I like it. Yeah, same. 620 00:27:58,477 --> 00:28:01,080 So, Brent's doing stuffed zucchini flowers. 621 00:28:01,080 --> 00:28:03,916 He's stuffing them with bug and langoustine. 622 00:28:03,916 --> 00:28:06,719 And he's tempura-frying them. OK? Yep. 623 00:28:06,719 --> 00:28:08,955 He is gonna luxe the life out of that 624 00:28:08,955 --> 00:28:11,423 with a big old dollop of caviar. 625 00:28:11,423 --> 00:28:15,227 Can he produce the perfect tempura batter 626 00:28:15,227 --> 00:28:16,796 with a light, fluffy mousse? 627 00:28:16,796 --> 00:28:17,864 Mate... 628 00:28:18,164 --> 00:28:21,267 And... and a beautiful mayo in 31 minutes? I'm crossing fingers. 629 00:28:21,267 --> 00:28:26,005 And then Rue wants to make a lemon parfait, a blueberry sorbet, 630 00:28:26,005 --> 00:28:29,241 a meringue shard and a blueberry consomme, so... 631 00:28:29,241 --> 00:28:31,077 It's too much. It's too much. 632 00:28:32,511 --> 00:28:34,146 (TENSE MUSIC) PHIL: Is it looking good? 633 00:28:34,146 --> 00:28:36,248 We'll see. (LAUGHS) 634 00:28:36,248 --> 00:28:41,087 I am making a blueberry sorbet and, look, um... (LAUGHS) 635 00:28:41,087 --> 00:28:42,554 ...it's not going. 636 00:28:42,554 --> 00:28:45,724 Not good. (LAUGHS) I'm not feeling great. 637 00:28:45,724 --> 00:28:50,629 I am feeling so stressed in this moment, I'm not going to lie, 638 00:28:50,629 --> 00:28:52,731 because I look at my blueberry sorbet 639 00:28:52,731 --> 00:28:56,135 and I'm just thinking it's never gonna set. 640 00:28:56,135 --> 00:28:58,570 And I don't know if I'm going to be able to get 641 00:28:58,570 --> 00:29:01,140 all four elements finished in time. 642 00:29:02,208 --> 00:29:03,709 Rue. Hello! 643 00:29:03,709 --> 00:29:06,712 What's happening? Oh, my gosh! Um... (LAUGHS) 644 00:29:06,712 --> 00:29:08,347 I heard you're trying to do too much. 645 00:29:08,347 --> 00:29:10,950 I think I... Have you done too much? 646 00:29:10,950 --> 00:29:14,620 Oh, I was trying to do, like, a lemon parfait with a meringue shard. 647 00:29:14,620 --> 00:29:16,255 Yep. And a blueberry sorbet. 648 00:29:16,255 --> 00:29:18,557 And a blueberry lemon sauce. 649 00:29:18,557 --> 00:29:20,226 You can't do all that. Yeah. 650 00:29:20,226 --> 00:29:21,994 So what are you gonna do? Parfait ready? 651 00:29:21,994 --> 00:29:23,629 I'm probably going to just put the parfait, 652 00:29:23,629 --> 00:29:25,664 the meringue and the sauce, yeah. 653 00:29:25,664 --> 00:29:28,167 OK. You got it? Do it! OK. Yeah. OK. Yeah. Thank you. 654 00:29:29,435 --> 00:29:30,769 Forget the sorbet. 655 00:29:30,769 --> 00:29:33,339 I'm just gonna focus on the three things I have 656 00:29:33,339 --> 00:29:34,874 and make them really perfect. 657 00:29:36,208 --> 00:29:39,511 If my parfait sets, that would be awesome. 658 00:29:43,115 --> 00:29:45,651 I'm hoping my teammates are carrying me. 659 00:29:47,820 --> 00:29:49,355 BRENT: Come on. 660 00:29:50,322 --> 00:29:51,958 DECLAN: Let's go, Brent! 661 00:29:51,958 --> 00:29:55,661 BRENT: So my dish is stuffed zucchini flowers. 662 00:29:55,661 --> 00:29:57,729 It's got scampi and bug in it, 663 00:29:57,729 --> 00:29:59,999 crustacean oil, uh, seaweed mayo, 664 00:29:59,999 --> 00:30:02,134 uh, and caviar on top. 665 00:30:02,134 --> 00:30:03,769 Yummy, yummy! 666 00:30:05,204 --> 00:30:06,939 Brent. Whoo! You waited the full time. 667 00:30:06,939 --> 00:30:08,374 Yep. What's happening? 668 00:30:08,374 --> 00:30:10,376 So I'm just getting the tempura batter. 669 00:30:10,376 --> 00:30:12,311 I love it! I'm pretty excited about this. 670 00:30:12,311 --> 00:30:13,779 Yeah, I'm pumped as well. 671 00:30:13,779 --> 00:30:16,715 The hardest thing about waiting till the end is that thing. 672 00:30:16,715 --> 00:30:18,217 Time. Yeah. (SUSPENSEFUL MUSIC) 673 00:30:18,217 --> 00:30:19,852 Yep. Thank you! 674 00:30:19,852 --> 00:30:21,320 Let's go. 675 00:30:21,320 --> 00:30:23,689 I have a really clear idea of what I want to do. 676 00:30:23,689 --> 00:30:25,657 But time in the kitchen, it goes like that! 677 00:30:26,658 --> 00:30:29,095 There's a lot to do and there's not a lot of time. 678 00:30:30,162 --> 00:30:31,663 (GROANS) 679 00:30:31,663 --> 00:30:34,633 I'm starting to question... have I made a mistake here? 680 00:30:43,109 --> 00:30:44,877 MELISSA: Eight minutes to go! ANDY: Come on! 681 00:30:44,877 --> 00:30:47,313 CONTESTANT: Come on, guys! Come on! Come on! 682 00:30:47,313 --> 00:30:48,447 Go, go, go, go, go! 683 00:30:51,650 --> 00:30:53,252 DECLAN: Let's go, Brent. 684 00:30:53,252 --> 00:30:55,721 BRENT: Um, yeah, left it right to the end. 685 00:30:55,721 --> 00:30:59,625 Hopefully it hasn't, um, bitten me in the bottom. 686 00:30:59,625 --> 00:31:01,860 I've got my zucchini flowers stuffed 687 00:31:01,860 --> 00:31:04,663 with a scampi and bug mixture inside. 688 00:31:04,663 --> 00:31:06,899 I'm going as fast as I can, 689 00:31:06,899 --> 00:31:09,135 but I've still got a lot to do. 690 00:31:09,135 --> 00:31:12,571 There's frying to be done, mayo to make 691 00:31:12,571 --> 00:31:14,440 and then balancing everything. 692 00:31:16,408 --> 00:31:18,344 You know, I've just gotta back myself 693 00:31:18,344 --> 00:31:21,213 and just put up the best dish I can 694 00:31:21,213 --> 00:31:25,484 and hopefully it's enough to save us and get us immune from Sunday. 695 00:31:25,484 --> 00:31:27,553 DECLAN: No, you got this, Brent. 696 00:31:29,655 --> 00:31:31,390 (TENSE MUSIC) 697 00:31:33,359 --> 00:31:35,127 I think I'm happy with what I have. 698 00:31:35,127 --> 00:31:36,495 The onion jam's done. 699 00:31:36,495 --> 00:31:39,932 Wagyu steak is medium-rare as I like it to be. 700 00:31:39,932 --> 00:31:42,368 I just have to whip the smoked bone marrow butter. 701 00:31:42,368 --> 00:31:45,204 So I'm, like, whipping the bone marrow butter 702 00:31:45,204 --> 00:31:49,141 to make it, like, very creamy, more mouthfeel in the flavour. 703 00:31:49,141 --> 00:31:52,811 Then I also use the charcoal to impart that smoky flavour. 704 00:31:52,811 --> 00:31:55,281 MALISSA: Oh, wow! 705 00:31:55,281 --> 00:31:58,117 Trying not to burn the place down, but, yeah... 706 00:32:00,953 --> 00:32:02,688 Setting the kitchen on fire. 707 00:32:06,125 --> 00:32:08,827 My dish, it's all coming along together quite well now. 708 00:32:08,827 --> 00:32:11,563 I had a play around with making a little salsa 709 00:32:11,563 --> 00:32:13,165 just to sit on top of the bug 710 00:32:13,165 --> 00:32:15,134 using some star fruit which is nice and sour. 711 00:32:15,134 --> 00:32:16,668 Brings a real acidity to the dish. 712 00:32:16,668 --> 00:32:18,037 And this brightens everything up, 713 00:32:18,037 --> 00:32:21,373 so I'm pretty confident on the flavours I've produced there. 714 00:32:21,373 --> 00:32:24,843 How are you travelling, Shane? Pretty good, thanks, Andy. 715 00:32:24,843 --> 00:32:27,046 Ooh, yeah, I'm liking this! Yep. 716 00:32:27,046 --> 00:32:30,516 Yes, it's going to be like... look like it's a whole bug. 717 00:32:30,516 --> 00:32:32,451 All that balancing it out? 718 00:32:32,451 --> 00:32:35,087 Mate, like, honestly, this is yours to lose right now. 719 00:32:35,087 --> 00:32:37,389 Oh, thank you. No pressure. (LAUGHS) 720 00:32:39,191 --> 00:32:40,592 ROSS: First time in the MasterChef chicken, 721 00:32:40,592 --> 00:32:42,194 I think time definitely goes faster 722 00:32:42,194 --> 00:32:43,962 and can feel a bit of pressure now. 723 00:32:45,597 --> 00:32:46,565 Ahh! 724 00:32:46,698 --> 00:32:48,267 I'm confident with the flavours that I'm doing. 725 00:32:49,268 --> 00:32:51,070 My bone marrow is ready to go. 726 00:32:51,070 --> 00:32:53,072 I take the diced beef 727 00:32:53,072 --> 00:32:55,774 and I dress that with the spiced-butter dressing. 728 00:32:55,774 --> 00:32:57,709 With the herbs for a bit of freshness. 729 00:32:58,744 --> 00:33:01,013 Seasoning is an essential part 730 00:33:01,013 --> 00:33:02,881 of the food that we do at the restaurant. 731 00:33:02,881 --> 00:33:04,583 It has to be balanced, flavourful. 732 00:33:04,583 --> 00:33:07,619 A party in the mouth. I want to excite the judges. 733 00:33:07,619 --> 00:33:09,655 GRACE: Oh, that looks just next-level good. 734 00:33:09,655 --> 00:33:11,357 CATH: It smells beautiful! 735 00:33:11,357 --> 00:33:13,225 Looks so good! 736 00:33:13,225 --> 00:33:15,194 Yes, so yum! 737 00:33:15,194 --> 00:33:17,163 Three minutes to go! Let's go! 738 00:33:17,163 --> 00:33:19,231 MALISSA: Come on, guys! Let's go! 739 00:33:21,300 --> 00:33:23,435 DECLAN: Come on, Theo. Go, Theo! 740 00:33:24,736 --> 00:33:28,040 I'm slicing the steak and it's perfect, so I'm really happy. 741 00:33:28,040 --> 00:33:31,510 But I am worried about the balance of the dish as a whole. 742 00:33:31,510 --> 00:33:33,612 CATH: How's that, Theo? 743 00:33:33,612 --> 00:33:37,416 I'm loving the flavours, but I think it's just missing something. 744 00:33:37,416 --> 00:33:40,018 I think this is too heavy. 745 00:33:40,018 --> 00:33:42,321 I know that there's a lot of fat going on here, 746 00:33:42,321 --> 00:33:45,391 but I don't have the ingredients to balance it out. 747 00:33:45,391 --> 00:33:48,660 It needs some freshness or some acid or something, 748 00:33:48,660 --> 00:33:50,496 but I don't know what the hell. 749 00:33:50,496 --> 00:33:53,299 If I had herbs, I could do a nice chimichurri. 750 00:33:53,299 --> 00:33:55,101 But I don't have that. 751 00:33:55,101 --> 00:33:56,835 I'm working with what I've got. 752 00:33:56,835 --> 00:34:00,972 I've got some grapes and I'm trying to coax out some acidity from them. 753 00:34:01,973 --> 00:34:04,410 I've done my absolute best to balance this dish 754 00:34:04,410 --> 00:34:05,877 with the ingredients that I have. 755 00:34:05,877 --> 00:34:08,114 I just hope that it eats really well as a whole. 756 00:34:09,181 --> 00:34:11,450 PHIL: Let's go, Rue! CATH: Let's go! Come on! 757 00:34:11,450 --> 00:34:12,451 (LAUGHS) 758 00:34:12,451 --> 00:34:14,586 JOCK: Let's go! 759 00:34:14,586 --> 00:34:18,824 I have ditched the sorbet and I've just decided to go with my parfait, 760 00:34:18,824 --> 00:34:21,927 the meringue shards and a blueberry compote. 761 00:34:23,195 --> 00:34:25,997 My parfait is in the blast chiller 762 00:34:25,997 --> 00:34:28,734 and I am really hoping it's set 763 00:34:28,734 --> 00:34:31,837 because if my parfait does not set today, 764 00:34:31,837 --> 00:34:33,639 I will have nothing on the plate. 765 00:34:33,639 --> 00:34:37,243 Order up in one minute! JOCK: Let's go! 766 00:34:37,243 --> 00:34:38,777 (CONTESTANTS CHEER) Come on! 767 00:34:38,777 --> 00:34:42,414 Come on! Let's go! Come on, come on! 768 00:34:42,414 --> 00:34:43,682 Oh! Oh! 769 00:34:43,682 --> 00:34:46,418 Oh, my gosh, yes! My parfait's frozen. 770 00:34:46,418 --> 00:34:48,620 Oh! Thank God. 771 00:34:48,620 --> 00:34:50,689 Oh, my gosh, the parfait has set. 772 00:34:50,689 --> 00:34:53,024 I am feeling so relieved. 773 00:34:53,024 --> 00:34:57,696 I'm thinking... just get that parfait on the plate! 774 00:34:57,696 --> 00:35:00,199 30 seconds! 775 00:35:00,199 --> 00:35:01,600 (CONTESTANTS CHEER AND APPLAUD) 776 00:35:01,600 --> 00:35:04,436 Sauce, sauce, sauce. 777 00:35:04,436 --> 00:35:07,105 I think I'm gonna get there. I think I'm gonna get there. 778 00:35:07,105 --> 00:35:09,040 I've tasted it all together. 779 00:35:09,040 --> 00:35:10,842 It's absolutely delicious. 780 00:35:10,842 --> 00:35:12,511 Perfectly cooked zucchini flower. 781 00:35:12,511 --> 00:35:14,813 It's got scampi, Moreton Bay bug inside, 782 00:35:14,813 --> 00:35:16,715 and that mayonnaise is an absolute killer. 783 00:35:16,715 --> 00:35:18,250 GRACE: Nice work. 784 00:35:18,250 --> 00:35:20,752 And then the pops of caviar on the side. 785 00:35:21,987 --> 00:35:26,825 So, let's just hope that waiting for this caviar was worth it 786 00:35:26,825 --> 00:35:30,229 and makes my dish elevated into the next level. 787 00:35:30,229 --> 00:35:32,598 Alright, gantry, let's have it! 10... 788 00:35:32,598 --> 00:35:36,402 ALL: 9, 8, 7, 6, 789 00:35:36,402 --> 00:35:39,705 5, 4, 3, 790 00:35:39,705 --> 00:35:41,707 2, 1! 791 00:35:41,707 --> 00:35:43,975 That's it! (APPLAUSE AND CHEERING) 792 00:35:43,975 --> 00:35:45,377 (WHISTLING) Well done, Rue. 793 00:35:46,512 --> 00:35:47,613 Well done. 794 00:35:47,613 --> 00:35:49,014 Good luck to you. 795 00:35:49,014 --> 00:35:50,349 Yeah. Good. 796 00:35:50,349 --> 00:35:52,718 Ooh, look at you! BRENT: Yeah, look at me. 797 00:35:53,719 --> 00:35:55,287 How'd you go, bro? Awesome, brother. 798 00:35:55,287 --> 00:35:57,456 Look at that. Good job. Awesome. 799 00:36:01,927 --> 00:36:04,396 Well, we saved a doozy for the last challenge 800 00:36:04,396 --> 00:36:06,598 of Pro Cooks vs Home Cooks, 801 00:36:06,598 --> 00:36:08,066 so let's see how you went. 802 00:36:08,066 --> 00:36:12,404 The first dish we'd like to taste belongs to Ross. Let's have it, mate. 803 00:36:20,412 --> 00:36:22,013 Hello. Hey. 804 00:36:22,013 --> 00:36:24,516 What's the dish? It's a seared beef kilawin. 805 00:36:24,516 --> 00:36:27,453 Filipino-style. Basically like a beef tartare. 806 00:36:27,453 --> 00:36:28,854 A roasted bone marrow. 807 00:36:28,854 --> 00:36:30,756 Dressing with a bit of butter. 808 00:36:30,756 --> 00:36:32,758 Fair bit of Filipino flavours in there. 809 00:36:32,758 --> 00:36:34,860 Beauty. Super simple. 810 00:36:34,860 --> 00:36:36,862 It's a pretty you dish, let's face it. 811 00:36:36,862 --> 00:36:38,564 Yeah. 812 00:36:54,946 --> 00:36:56,014 Ross... 813 00:37:00,151 --> 00:37:02,954 (GANTRY CONTESTANTS CHEER AND APPLAUD) 814 00:37:09,395 --> 00:37:11,330 It's like eating at Serai, to be honest. 815 00:37:11,330 --> 00:37:12,364 Um... (LAUGHTER) 816 00:37:12,798 --> 00:37:15,701 Beautifully roasted piece of bone marrow. It's cooked beautifully. 817 00:37:15,701 --> 00:37:17,503 You've got a punchy sauce. 818 00:37:17,503 --> 00:37:21,039 The butter in there just enriching all of the aromats. 819 00:37:21,039 --> 00:37:24,643 Most importantly and most impressive, the beef. 820 00:37:24,643 --> 00:37:28,079 Great sear on there. And then making it balanced. 821 00:37:28,079 --> 00:37:31,116 It is delicious. Thanks, Jock. 822 00:37:31,116 --> 00:37:34,052 You've literally come in here and just done what you do best. 823 00:37:34,052 --> 00:37:38,557 Taking those Filipino flavours and just elevating them, 824 00:37:38,557 --> 00:37:40,892 but also playing with it a touch. 825 00:37:40,892 --> 00:37:43,429 Like, the amount of umami that you got in there 826 00:37:43,429 --> 00:37:46,798 from the kelp paste, it replaces the fish sauce 827 00:37:46,798 --> 00:37:49,768 with another layer of complexity and umami. 828 00:37:49,768 --> 00:37:52,504 It's... it's really, really flat-out cooking. 829 00:37:52,504 --> 00:37:54,573 And it's something that expect from you. 830 00:37:54,573 --> 00:37:56,642 You were so cool. You were so calm. 831 00:37:56,642 --> 00:38:00,446 Mate, it's an absolute belter! You should be so stoked, man. 832 00:38:00,446 --> 00:38:03,214 Ross, what you do for Filipino cuisine 833 00:38:03,214 --> 00:38:04,850 by elevating it, modernising it 834 00:38:04,850 --> 00:38:07,085 and celebrating it in the way that you do 835 00:38:07,085 --> 00:38:09,921 makes me so, so happy to be Australian. 836 00:38:09,921 --> 00:38:11,390 Thank you. 837 00:38:12,424 --> 00:38:14,726 You guys are making me emotional. 838 00:38:14,726 --> 00:38:16,428 ALL: Ohhhh! 839 00:38:16,428 --> 00:38:18,029 (LAUGHS) 840 00:38:19,831 --> 00:38:21,633 Thanks, Ross. Nice one, Ross. Righto, mate! 841 00:38:21,633 --> 00:38:23,268 Awesome! 842 00:38:24,536 --> 00:38:26,905 Awesome. Thank you. 843 00:38:26,905 --> 00:38:29,908 Well done! Well done, Ross! 844 00:38:34,713 --> 00:38:36,382 Next up, Rue. 845 00:38:37,883 --> 00:38:39,585 Walking this dish to the judges, 846 00:38:39,585 --> 00:38:43,054 I am kicking myself for trying to do too much 847 00:38:43,054 --> 00:38:44,523 with not enough time. 848 00:38:44,523 --> 00:38:47,559 Because I just know it's not what I wanted to give them. 849 00:38:48,627 --> 00:38:51,096 Here she is! (RUE LAUGHS) 850 00:38:51,096 --> 00:38:54,466 I'm just crossing my fingers for my whole dish. 851 00:39:02,541 --> 00:39:05,276 NARRATOR: Get inspired by our fabulous home cooks. 852 00:39:05,276 --> 00:39:10,582 Stream full episodes of MasterChef Australia now on 10 play. 853 00:39:13,852 --> 00:39:15,721 JOCK: Rue, talk to me, what've you made us? 854 00:39:15,721 --> 00:39:18,189 I have made a lemon parfait 855 00:39:18,189 --> 00:39:21,059 with a blueberry, ginger and lemon compote, 856 00:39:21,059 --> 00:39:23,028 and, um, some meringue shards. 857 00:39:23,028 --> 00:39:25,030 So you had 55 minutes. 858 00:39:25,030 --> 00:39:27,198 You tried to do two frozen elements, 859 00:39:27,198 --> 00:39:30,268 being the parfait and a blueberry sorbet. 860 00:39:30,268 --> 00:39:31,269 Yeah. Yeah? 861 00:39:31,269 --> 00:39:32,638 Yeah... And meringues. 862 00:39:32,638 --> 00:39:33,739 Yeah. 863 00:39:33,739 --> 00:39:35,541 And a blueberry compote. Yeah. 864 00:39:35,541 --> 00:39:38,343 Um... (LAUGHS) You know what? 865 00:39:38,343 --> 00:39:41,212 Um, in my head, it was gonna work. 866 00:39:42,213 --> 00:39:44,349 But I decided it's not gonna work. 867 00:39:44,349 --> 00:39:46,752 (LAUGHS) It's not gonna work! (LAUGHS) 868 00:39:54,460 --> 00:39:57,696 It's OK, Rue. (LAUGHTER) 869 00:39:57,696 --> 00:40:00,732 Did you just self self-soothe? (LAUGHTER) 870 00:40:00,732 --> 00:40:03,301 She's like, "It's OK, Rue. 871 00:40:03,301 --> 00:40:05,070 "It's OK." Yeah. 872 00:40:05,070 --> 00:40:06,705 I'm gonna do that next time. 873 00:40:06,705 --> 00:40:08,574 "It's OK, Mel, it's alright." I love it. 874 00:40:08,574 --> 00:40:14,279 Rue, uh, the parfait, good flavour, but it feels rushed. 875 00:40:14,279 --> 00:40:15,413 Yeah. 876 00:40:15,413 --> 00:40:17,015 Meringue - same story. Yeah. 877 00:40:17,015 --> 00:40:19,217 It hasn't dried properly and therefore it's gone soft. 878 00:40:19,217 --> 00:40:20,919 Yeah. (CLICKS FINGERS) Like that. 879 00:40:20,919 --> 00:40:22,420 Blueberry compote, I love! 880 00:40:22,420 --> 00:40:24,422 I love the ginger in there. I love the balance. 881 00:40:24,422 --> 00:40:27,793 It's the perfect offset for a sweet meringue and a lemon parfait. 882 00:40:27,793 --> 00:40:28,794 Yeah. 883 00:40:29,294 --> 00:40:32,498 But if you'd only concentrated on meringue, compote and parfait... 884 00:40:32,498 --> 00:40:34,032 And the parfait, yeah. 885 00:40:34,032 --> 00:40:36,367 ...like that could have been a winner today. 886 00:40:39,204 --> 00:40:40,672 You didn't give yourself enough time. 887 00:40:40,672 --> 00:40:41,673 Yeah. 888 00:40:41,940 --> 00:40:44,442 You just need to think about, "How can I pare it right back?" 889 00:40:44,442 --> 00:40:47,312 It's the only thing stopping you. That is it. 890 00:40:47,312 --> 00:40:48,747 Thanks, Rue. Thank you! 891 00:40:48,747 --> 00:40:50,215 Thanks, Rue. (APPLAUSE) 892 00:40:57,155 --> 00:40:59,090 RUE: I could have had a winner! 893 00:40:59,090 --> 00:41:02,561 ANDY: Next up to the tasting table, Leandro! 894 00:41:02,561 --> 00:41:05,564 (APPLAUSE) 895 00:41:08,934 --> 00:41:10,401 Thank you. 896 00:41:11,469 --> 00:41:12,938 Ooh, yeah! 897 00:41:22,681 --> 00:41:24,182 Boom! (CHUCKLES) 898 00:41:26,151 --> 00:41:27,786 Leandro, what have you cooked for us today? 899 00:41:27,786 --> 00:41:29,254 Today I made a Wagyu steak 900 00:41:29,254 --> 00:41:32,023 topped with smoked bone marrow butter, onion jam, 901 00:41:32,023 --> 00:41:34,926 and mushrooms sauteed in a spiced mix. 902 00:41:36,461 --> 00:41:38,496 Leandro, you said you were really excited 903 00:41:38,496 --> 00:41:40,065 to cook in the MasterChef kitchen. 904 00:41:40,065 --> 00:41:42,467 Did it live up to your expectations today? 905 00:41:42,467 --> 00:41:45,036 All in all, I'm pretty happy. Yeah. 906 00:41:45,036 --> 00:41:48,306 It's one of my dreams, cooking in a MasterChef kitchen. 907 00:41:48,306 --> 00:41:49,808 ALL: Ohhh! 908 00:41:49,808 --> 00:41:53,979 You just won a whole bunch of new fans on the gantry! 909 00:42:09,360 --> 00:42:11,563 Mate, the steak was perfectly cooked. 910 00:42:11,563 --> 00:42:14,866 Some nice balance on there with the onion jam really peaking 911 00:42:14,866 --> 00:42:17,435 versus the mushrooms that had those aromats in there. 912 00:42:17,435 --> 00:42:18,570 Thank you. 913 00:42:18,570 --> 00:42:20,271 You did Serai proud, mate. Well done. 914 00:42:20,271 --> 00:42:22,273 I'm so happy to be here as well. Thank you. 915 00:42:22,273 --> 00:42:24,042 Ohh! Thanks, brother. (CHUCKLES) 916 00:42:24,042 --> 00:42:25,844 That butter was delicious. 917 00:42:25,844 --> 00:42:29,347 Like, that is... I want that on my steak, do you know what I mean? 918 00:42:29,347 --> 00:42:32,483 Like, really great. Smoky flavours are brilliant. 919 00:42:32,483 --> 00:42:34,886 Thank you so much for bringing your food to the kitchen today. 920 00:42:34,886 --> 00:42:37,956 I thought it was a really fantastic dish in terms of conception. 921 00:42:37,956 --> 00:42:39,891 It's beautifully balanced. Nicely seasoned. 922 00:42:39,891 --> 00:42:41,793 I think it eats really well together. 923 00:42:41,793 --> 00:42:43,328 Well done! Thank you. 924 00:42:43,328 --> 00:42:45,964 (APPLAUSE) Thank you, Leandro. 925 00:42:45,964 --> 00:42:47,465 Thank you so much, guys. 926 00:42:48,566 --> 00:42:50,401 Thank you. 927 00:42:52,270 --> 00:42:54,305 Well done, brother. Thank you. 928 00:42:56,441 --> 00:42:59,510 Next up - Theo! (APPLAUSE AND CHEERING) 929 00:42:59,510 --> 00:43:01,212 THEO: Walking my dish up to the judges, 930 00:43:01,212 --> 00:43:03,248 I am happy with all my elements. 931 00:43:03,248 --> 00:43:05,717 But I am worried about the balance of the dish. 932 00:43:05,717 --> 00:43:09,354 I've done my absolute best with the limited ingredients that I did have, 933 00:43:09,354 --> 00:43:12,423 so hopefully I've done a good job here. 934 00:43:12,423 --> 00:43:15,627 Righto, Theo, what did you make? 935 00:43:15,627 --> 00:43:18,029 Uh, I made steak with stuffed mushrooms 936 00:43:18,029 --> 00:43:20,899 and bone marrow butter with garlic as well. 937 00:43:20,899 --> 00:43:21,967 Nice. 938 00:43:38,483 --> 00:43:40,485 So much suspense. 939 00:43:43,621 --> 00:43:44,990 Theo. 940 00:43:46,224 --> 00:43:48,894 The cook on the Wagyu - beautiful caramelisation. 941 00:43:48,894 --> 00:43:50,228 The salt crust - delicious. 942 00:43:50,361 --> 00:43:53,999 And the steak is cooked beautifully as well. Really well done. 943 00:43:53,999 --> 00:43:56,201 But... seasoning and balance, 944 00:43:56,201 --> 00:43:58,236 the big things that's missing for me is acidity. 945 00:43:58,236 --> 00:43:59,270 OK. 946 00:44:00,271 --> 00:44:02,240 Theo, the steak is bangin'. 947 00:44:02,240 --> 00:44:06,044 Like, in any restaurant, that is exactly how you want 948 00:44:06,044 --> 00:44:09,047 a piece of Wagyu sirloin sent off the pass. 949 00:44:09,047 --> 00:44:10,882 Like, it is top-notch. 950 00:44:10,882 --> 00:44:12,984 So, I actually think it's the challenge 951 00:44:12,984 --> 00:44:15,186 that for you from the get-go 952 00:44:15,186 --> 00:44:18,089 because there's some decent cooking here, but it just needed lift. 953 00:44:18,089 --> 00:44:19,557 Oh, fair enough. 954 00:44:19,557 --> 00:44:21,526 Thank you, Theo. I loved it, mate. 955 00:44:27,432 --> 00:44:28,967 Next up, Shane! 956 00:44:28,967 --> 00:44:31,102 (APPLAUSE) 957 00:44:36,141 --> 00:44:38,710 Wow! Look at that. 958 00:44:39,845 --> 00:44:42,113 Ohh! Ohh! 959 00:44:45,216 --> 00:44:47,252 Alright, Shane, what's the dish, please? 960 00:44:47,252 --> 00:44:50,021 Bug cooked on the hibachi with palapa butter. 961 00:44:50,021 --> 00:44:52,724 Palapa is like a spice base from the south of the Philippines. 962 00:44:52,724 --> 00:44:54,259 And on top is a little salsa. 963 00:44:54,259 --> 00:44:57,729 So it's got nectarine, star fruit, coriander and ginger as well 964 00:44:57,729 --> 00:44:59,798 just to freshen up a bit. 965 00:44:59,798 --> 00:45:02,400 Looks like a picture, mate. Thank you. (LAUGHS) 966 00:45:09,040 --> 00:45:11,676 What about the smell? 967 00:45:22,988 --> 00:45:25,323 Shane... Yes. 968 00:45:25,323 --> 00:45:28,126 How many minutes did you have? Uh, 35. 969 00:45:28,126 --> 00:45:29,727 35 minutes? 970 00:45:29,727 --> 00:45:31,396 (LAUGHS) 971 00:45:31,396 --> 00:45:34,399 35 minutes! (CHUCKLES) 972 00:45:34,399 --> 00:45:37,535 Once again, it's like I'm eating in Serai. 973 00:45:37,535 --> 00:45:39,204 It looks so simple. 974 00:45:39,204 --> 00:45:43,441 Can I tell you? It is... so complex. 975 00:45:43,441 --> 00:45:44,675 Yeah, good. 976 00:45:44,675 --> 00:45:47,278 Bug perfectly cooked, straight off the bat. 977 00:45:47,278 --> 00:45:49,881 And then you get this little fresh hit from the fruit. 978 00:45:49,881 --> 00:45:52,083 Just delicious. 979 00:45:52,083 --> 00:45:56,254 What strikes me is the expertise in which you've balanced that dish 980 00:45:56,254 --> 00:45:59,157 and that, for me, is... is stunning. 981 00:45:59,157 --> 00:46:00,992 Well done. Thank you. I appreciate it. 982 00:46:00,992 --> 00:46:05,530 Shane, all hits, no misses here. Absolutely phenomenal work. 983 00:46:05,530 --> 00:46:06,998 It's such a casual flex 984 00:46:06,998 --> 00:46:09,134 to have something that looks that spare on the plate, 985 00:46:09,134 --> 00:46:12,637 but when you dive into the textures, the flavours, the balance, 986 00:46:12,637 --> 00:46:15,540 the finesse, the technique, it's all there, 987 00:46:15,540 --> 00:46:17,108 but it doesn't feel laboured at all. 988 00:46:17,108 --> 00:46:18,944 It feels completely effortless. 989 00:46:19,945 --> 00:46:21,312 It's a perfect dish. 990 00:46:21,312 --> 00:46:23,114 Great. Thank you. 991 00:46:23,114 --> 00:46:25,316 It is five-star cooking. 992 00:46:25,316 --> 00:46:26,918 You should be a super-stoked, man. 993 00:46:26,918 --> 00:46:29,054 Very clever, Shane. Well done. 994 00:46:29,054 --> 00:46:31,256 Thanks, guys. 995 00:46:36,227 --> 00:46:38,196 The next dish we'd like to taste belongs to Brent! 996 00:46:38,196 --> 00:46:40,899 (APPLAUSE) 997 00:46:42,100 --> 00:46:44,602 I'm really proud. I'm really happy with how it turned out. 998 00:46:44,602 --> 00:46:46,737 But the guys at Serai, they killed it today. 999 00:46:46,737 --> 00:46:48,773 They're at the top of their game. 1000 00:46:48,773 --> 00:46:50,741 So I'm praying that my dish is enough 1001 00:46:50,741 --> 00:46:54,645 to keep my team safe from Sunday's elimination. 1002 00:47:05,656 --> 00:47:07,859 Brent, danger man, 1003 00:47:07,859 --> 00:47:10,728 all the way to the end. 1004 00:47:10,728 --> 00:47:13,298 Everything revealed before you decided to cook. 1005 00:47:13,298 --> 00:47:15,666 What's the dish, please? 1006 00:47:15,666 --> 00:47:18,603 Today I've cooked you stuffed zucchini flowers 1007 00:47:18,603 --> 00:47:20,438 with scampi and Moreton Bay bug, 1008 00:47:20,438 --> 00:47:23,975 and then a crustacean oil mayonnaise. 1009 00:47:23,975 --> 00:47:25,977 And also the caviar. 1010 00:47:38,123 --> 00:47:39,157 Brent. 1011 00:47:42,493 --> 00:47:44,462 (APPLAUSE AND CHEERING) 1012 00:47:44,462 --> 00:47:46,131 Well done! 1013 00:47:48,733 --> 00:47:50,068 That is delicious. 1014 00:47:50,068 --> 00:47:52,370 If I'd seen that on a menu, I would order it. 1015 00:47:52,370 --> 00:47:55,306 And after eating it, I would order it again. 1016 00:47:55,306 --> 00:47:59,077 And that salty caviar just lifts the whole thing. 1017 00:47:59,077 --> 00:48:01,379 It's just that luxe element... Yeah. 1018 00:48:01,379 --> 00:48:03,048 ...that you can't re-create in any other way. 1019 00:48:03,048 --> 00:48:04,049 Yeah. 1020 00:48:04,382 --> 00:48:06,584 This is why it pays off sometimes to wait till the end. 1021 00:48:06,584 --> 00:48:09,387 Mate, it's so good! Thank you. 1022 00:48:09,387 --> 00:48:11,656 This is kind of like the most luxurious version 1023 00:48:11,656 --> 00:48:13,691 of prawn toast you could get, you know. 1024 00:48:13,691 --> 00:48:15,126 Yes! That's what it is. 1025 00:48:15,126 --> 00:48:18,396 The filling, it celebrates all of that beautiful crustacean flavour, 1026 00:48:18,396 --> 00:48:20,431 but the texture, it's bouncy, 1027 00:48:20,431 --> 00:48:24,402 and it's bound with that galangal and ginger and the heat in there. 1028 00:48:24,402 --> 00:48:28,173 You've used that tropical root, rhizome heat 1029 00:48:28,173 --> 00:48:32,243 to bring complexity of flavour into it, which is genius. 1030 00:48:32,243 --> 00:48:33,478 Absolute genius. 1031 00:48:33,478 --> 00:48:36,414 The tempura - great. The zucchini - lovingly treated. 1032 00:48:36,414 --> 00:48:38,549 And the mayonnaise was just gentle enough 1033 00:48:38,549 --> 00:48:41,752 to not overtake what was going on with the zucchini flower. 1034 00:48:41,752 --> 00:48:45,256 Fried food, caviar, beautiful technique. 1035 00:48:45,256 --> 00:48:46,992 Absolutely incredible dish. 1036 00:48:46,992 --> 00:48:49,427 Thank you, Mel. Thank you. Well done. 1037 00:48:49,427 --> 00:48:51,829 I loved it. 1038 00:48:51,829 --> 00:48:55,666 31 minutes, you know, to get all of that done, that ain't easy. 1039 00:48:55,666 --> 00:48:57,835 But I think that you took a risk, 1040 00:48:57,835 --> 00:49:00,305 you had an idea and you just went for it. 1041 00:49:00,305 --> 00:49:03,674 And that risk, mate, it has paid absolutely dividends. 1042 00:49:03,674 --> 00:49:05,943 Must be a good feeling. Well done. Yeah. Yeah, it's good. 1043 00:49:05,943 --> 00:49:07,212 Awesome. Thank you! 1044 00:49:07,212 --> 00:49:10,448 (APPLAUSE AND CHEERING) 1045 00:49:20,625 --> 00:49:23,561 Time was definitely of the essence today. 1046 00:49:23,561 --> 00:49:26,331 In another MasterChef classic like this, 1047 00:49:26,331 --> 00:49:29,767 tough choices had to be made and risks, they had to be taken. 1048 00:49:30,768 --> 00:49:34,472 We settled on what we believed were the top three dishes. 1049 00:49:34,472 --> 00:49:39,044 It's no secret they belonged to Brent, Ross and Shane. 1050 00:49:39,044 --> 00:49:42,147 Brent, you had the least amount of time to cook, 1051 00:49:42,147 --> 00:49:45,216 but you used it to craft one of the best dishes 1052 00:49:45,216 --> 00:49:46,917 you have ever brought us. 1053 00:49:46,917 --> 00:49:50,721 It was clever, considered, beautifully finessed 1054 00:49:50,721 --> 00:49:53,291 and a testament to how far you've come. 1055 00:49:54,792 --> 00:49:58,263 Ross and Shane, you both brought us dishes 1056 00:49:58,263 --> 00:50:03,168 that were complex, powerful, punchy and flawless. 1057 00:50:04,235 --> 00:50:06,637 At the end of the day, when we're splitting hairs 1058 00:50:06,637 --> 00:50:09,574 between two incredible dishes from the same team, 1059 00:50:09,574 --> 00:50:13,511 of course it's that team that deserves to come out on top. 1060 00:50:13,511 --> 00:50:16,214 Congratulations, team Serai! You win! 1061 00:50:16,214 --> 00:50:18,049 ANDY: Well done! 1062 00:50:24,589 --> 00:50:28,859 Ross, Shane, Leandro, you look like you had fun out there today. 1063 00:50:28,859 --> 00:50:30,561 Did you? Yeah? Yes, certainly did. 1064 00:50:30,561 --> 00:50:32,263 And from what we tasted, 1065 00:50:32,263 --> 00:50:36,701 it's very clear how Serai rose to the top so quickly. 1066 00:50:37,768 --> 00:50:40,238 Your food is bloody incredible. 1067 00:50:40,238 --> 00:50:42,540 Thank you so much for coming into the MasterChef kitchen 1068 00:50:42,540 --> 00:50:46,010 and teaching everyone here, including us, a thing or two. 1069 00:50:46,010 --> 00:50:48,313 Rue, Theo, Brent, 1070 00:50:48,313 --> 00:50:52,750 I'm sorry to say this means you are cooking in Sunday's elimination. 1071 00:50:52,750 --> 00:50:56,954 So, all of you, go home, make yourselves a cup of tea 1072 00:50:56,954 --> 00:50:58,556 and we'll see all you back here. 1073 00:50:58,556 --> 00:51:00,057 Thank you. See you, guys! 1074 00:51:00,057 --> 00:51:02,393 (UPLIFTING MUSIC) 1075 00:51:05,896 --> 00:51:08,333 Couldn't get the team safe on Sunday, 1076 00:51:08,333 --> 00:51:12,002 but you know what, I'm stoked at the feedback that I got from the judges 1077 00:51:12,002 --> 00:51:16,006 and I'm very, very proud of how far I've come as a cook. 1078 00:51:16,006 --> 00:51:17,808 You know, every good cook in this kitchen 1079 00:51:17,808 --> 00:51:19,844 is one step closer to that top 10. 1080 00:51:19,844 --> 00:51:21,179 I'm stoked. 1081 00:51:21,179 --> 00:51:22,980 MALISSA: Good job, Brent! Amazing. 1082 00:51:22,980 --> 00:51:24,649 PHIL: Hey, Brent, good job, mate. 1083 00:51:26,117 --> 00:51:28,653 NARRATOR: Sunday night on MasterChef Australia... 1084 00:51:28,653 --> 00:51:32,190 It's Rick Stein! (APPLAUSE AND CHEERING) 1085 00:51:32,190 --> 00:51:33,624 ...a global superstar... 1086 00:51:33,624 --> 00:51:34,725 Morning! 1087 00:51:34,725 --> 00:51:36,494 The Rick Stein! 1088 00:51:36,494 --> 00:51:38,863 ...shows us how it's done. 1089 00:51:38,863 --> 00:51:40,165 That could be a still life. 1090 00:51:40,165 --> 00:51:41,466 That could be a painting. 1091 00:51:41,466 --> 00:51:42,467 Then... 1092 00:51:42,467 --> 00:51:44,068 RUE: I think I've lost the plot. 1093 00:51:44,068 --> 00:51:46,737 ...an elimination shows us 1094 00:51:46,737 --> 00:51:49,574 just how tough the competition can be. 1095 00:51:49,574 --> 00:51:51,342 DECLAN: It is a bit of a disaster. 1096 00:51:51,342 --> 00:51:52,610 Oh, careful. 1097 00:51:52,610 --> 00:51:53,611 Oh, my God! 1098 00:51:53,611 --> 00:51:55,646 Captions by Red Bee Media