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Previously
on MasterChef Australia...
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00:00:09,777 --> 00:00:14,548
You are the top 10
of MasterChef 2023!
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00:00:14,548 --> 00:00:17,651
...this major milestone
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00:00:17,651 --> 00:00:20,454
and this massive legend...
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00:00:20,454 --> 00:00:23,291
Holy crap - Curtis Stone!
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00:00:23,291 --> 00:00:24,792
Let's go, come on!
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...provided all the motivation
they needed...
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00:00:28,229 --> 00:00:30,631
Curtis definitely
has high expectations.
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You know, he's a Michelin-star
chef.
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00:00:33,634 --> 00:00:36,937
Curtis Stone just said my
ice-cream was looking good.
Yes!
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...in a service challenge
celebrating root vegetables.
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That's clever cooking
that is multidimensional.
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Really interesting to eat.
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That is primo.
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It sings of beautiful
beetroot. I really love it.
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...with the green team
claiming the win.
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Congratulations!
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Whoo!
Well done, guys!
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00:00:59,393 --> 00:01:02,296
Tonight, Curtis returns
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00:01:02,296 --> 00:01:05,766
with a very special battle
for immunity...
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I just want
to win this thing so bad.
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...and the prize of a lifetime.
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I'm excited.
I'm excited!
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This is my first Immunity
Challenge!
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Oh, that's awesome, Rue!
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Beautiful day.
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Yeah, it is. It's glorious.
Oh, my gosh.
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Day for it!
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Good luck, guys!
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Curtis Stone in the house again,
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which is wonderful!
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I've been in a couple of
Immunities, but I've not
pulled off a win yet,
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so, hopefully,
today could be my day.
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Good morning, everybody.
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00:02:09,163 --> 00:02:10,564
Good morning!
Morning!
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00:02:11,565 --> 00:02:14,001
Please welcome back Curtis
Stone!
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This is an Immunity Challenge
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which means that one of you
will win guaranteed immunity
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from Sunday night's
elimination.
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Yes! So good!
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But because it's MasterChef:
Secrets Surprises,
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today's Immunity Challenge
is a bit of a surprise.
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Ooh!
Oh!
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At the end of today,
one of you will win immunity
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00:02:45,366 --> 00:02:47,268
from Sunday night's
elimination, but...
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...there will be no extra chance
of an immunity pin up for grabs today.
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Not happening.
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And that's because whoever wins
today's challenge
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will also win the biggest prize
we've ever given away.
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Ohh!
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In round 1, we want you to
bring us your family's secret condiment.
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But only the top three
condiments will progress to
round 2
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where the HUGE PRIZE is on offer.
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Usually we'd wait till round 2
to tell you what you're
playing for.
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But because this is
such a huge prize,
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we reckon you should know
right now.
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Light that flame,
get you guys going.
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So the winner of round 2,
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they'll not only win immunity
from Sunday's elimination,
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but they'll also have their
winning condiment bottled
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and rolled out en masse
direct to the shelves of Coles
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for a limited time
right around the whole country.
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Ohh!
You're kidding!
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Let's go!
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Oh! How good is that?
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This is epic! Oh, my
God!
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Please let me win today!
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I'd actually just go and stand there
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and just, like,
show all the customers
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that this is me.
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This is the one!
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Oh, man! This is the one to win.
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Speaking of condiments - what's
a great condiment to you?
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00:04:26,400 --> 00:04:29,637
Look, a condiment, to me, is
something that improves a meal.
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So I think you've gotta think
through all the different dishes
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that you can use a condiment for.
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Guys, I don't even know
if I have the words to explain
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the magnitude of this opportunity.
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People spend years trying to
just get that introduction
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to maybe one day get a product
on the shelves at Coles.
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You guys are guaranteed that if
you serve us the best condiment
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and win round 2 today,
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you end up on the shelves tomorrow.
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Wow!
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It all starts with one product.
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And if that product's
good enough and it works,
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who knows where it takes you?
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In round 1, we're gonna
give you 45 minutes
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to make your secret condiment.
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Curtis, I think it's only right
that you do the honours.
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You wanna set them off?
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You ready, guys?
Yes!
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Good, because your time
starts... now! Good luck!
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Go, go!
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Let's go.
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Today we're actually
going to be making
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our own condiment.
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I love this. I love this!
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I feel like I've been waiting
for this day!
100
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Yep.
101
00:05:43,110 --> 00:05:45,312
I actually love all condiments,
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but there's one that
I'm in love with.
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Perfect. I think I'm done.
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Barbecue sauce.
Let's go, Rue!
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00:05:53,387 --> 00:05:57,124
I actually never had barbecue
sauce until I came to Australia
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and when I had barbecue sauce,
I immediately fell in love.
107
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And I'm actually doing,
like, a sweet,
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tangy, smoky, spicy barbecue sauce.
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Come on, Rue!
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There is definitely no secret
barbecue sauce recipe in my family.
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I have no reference other than
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the barbecue sauce
I've gotten from Coles.
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How did Zimbabwe not have
barbecue sauce? Like, it's the
best thing.
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When I tasted it,
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my mind was...
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...blown.
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I will definitely make sure that
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this is the best barbecue sauce
they've tried.
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I cannot wait for them to try it.
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How good is this?
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I mean, how hard is it to get a
product even into Coles,
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let alone in this time frame?
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Like, tomorrow, one of those
guys is gonna have a product on
the shelf.
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It's hard, right?
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It's... it's virtually impossible.
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There's millions of
transactions per week that
happen in Coles,
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so you're literally
in front of the entire country
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over a period of time.
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To be able to come up with
one recipe
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that everybody gets to try,
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it's a pretty special opportunity.
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And it's all about that
little jar of deliciousness.
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We love condiments. I mean, I
can't live without them.
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It could also be life-changing.
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Like, if this thing
absolutely flies,
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they're not taking it off.
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Rhiannon.
Hey!
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What are you making? Tell me.
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I'm doing, like, a
Thai-inspired chilli, mango
and pineapple chutney.
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And is that something
that you think is missing
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from a supermarket shelf?
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Bloody oath it is!
Why pineapple?
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Because I'm from North
Queensland, so I'm a bit
troppo, you know?
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So pineapple, mango,
that's what we love.
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What is it? What's the thing?
The sweet, the sour, the salty.
146
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They're just gonna go, "Yum!"
How spicy are you talking?
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No, it's not that spicy.
I'm feeding it to the kids.
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You are? OK.
Yeah.
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00:07:52,806 --> 00:07:54,975
Well, as long as your kids can
handle a little bit of spice.
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00:07:54,975 --> 00:07:56,176
A little bit of spice. Yeah.
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I want it to have that kick
152
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but I don't want it to be,
like, blow your head off.
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00:08:00,748 --> 00:08:02,916
I need to get that balance right.
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Whoo! Go, Rhi! Whoo!
Yes!
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00:08:05,786 --> 00:08:07,821
Let's go, Ralphie.
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Ralph.
G'day.
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How are you, mate?
I'm good, and yourself?
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What are you doing?
Chakalaka.
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It's like a South African
vegetable relish.
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And you pretty much have it
with anything.
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Really, barbecues is
what we have it with.
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Every time you have a barbecue...
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A braai!
Yeah, as we call it, a braai.
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And you'd have that
ready to go on the side.
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What is gonna give you
that top three spot today?
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I always add a little bit of thyme
167
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and a little bit of rosemary
in there as well
168
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and then I just balance with lime.
169
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I like mine a little bit hotter,
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but also I love the smokiness
to come through in my chakalaka.
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So as long as this tastes
fantastic, people will try it.
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And if you're the only player
in the market,
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well, I tell you what,
that's a good place to be.
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Yeah, let's hope so!
Thank you.
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00:08:51,699 --> 00:08:54,201
So we don't have much time with
this, 45 minutes.
176
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But luckily it's mainly vegetables
177
00:08:55,669 --> 00:08:57,270
and to kind of break
those vegetables down,
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we don't need too much time.
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But I haven't got time
to char my capsicum
180
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so instead I'm just gonna use
smoked paprika
181
00:09:03,343 --> 00:09:04,945
and I'm gonna put a little bit extra
182
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just to enhance that smoky flavour.
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How's Curtis's hair!
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00:09:09,149 --> 00:09:11,251
It's a great head of
hair! It's amazing!
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There's a place on the shelf
with your name on it.
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00:09:14,454 --> 00:09:17,457
30 minutes to go!
Come on, only 30 minutes!
187
00:09:19,559 --> 00:09:21,461
Oh, my gosh.
188
00:09:28,401 --> 00:09:31,705
I'm gonna go with a sort of
North-African-inspired
condiment
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sort of like a harissa.
190
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I love harissa.
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I think it goes so well, you know,
192
00:09:36,409 --> 00:09:38,712
stirred into dips and on meats.
193
00:09:38,712 --> 00:09:40,513
But I don't want it to be too spicy.
194
00:09:40,513 --> 00:09:42,482
Nice, Adi! Let's go!
195
00:09:43,483 --> 00:09:46,053
I'm gonna use capsicum, a
little bit of charred eggplant
196
00:09:46,053 --> 00:09:48,288
and get it to be a smoky flavour.
197
00:09:48,288 --> 00:09:49,556
Looks good.
198
00:09:49,556 --> 00:09:52,492
I am also using citrus -
orange and some lemon -
199
00:09:52,492 --> 00:09:54,327
which'll just give it
a little bit of lift.
200
00:09:55,562 --> 00:09:57,464
I just want this to be
really flavoursome
201
00:09:57,464 --> 00:09:58,932
but also really accessible.
202
00:09:58,932 --> 00:10:02,069
It'll have a little kick to it,
but, you know,
203
00:10:02,069 --> 00:10:03,671
I want everyone to eat this,
204
00:10:03,671 --> 00:10:05,906
not just spice fiends.
205
00:10:05,906 --> 00:10:08,108
So... just spicy enough.
206
00:10:09,342 --> 00:10:12,713
I need to work a lot faster
because I need time
207
00:10:12,713 --> 00:10:15,783
to concentrate these flavours
with those spices.
208
00:10:18,886 --> 00:10:20,654
Brent, what are you making?
209
00:10:20,654 --> 00:10:23,623
I'm doing a mango chilli sauce.
210
00:10:23,623 --> 00:10:25,659
Is this something in the family or...
211
00:10:25,659 --> 00:10:27,661
Yeah, I've done this sauce
a fair few times.
212
00:10:27,661 --> 00:10:30,664
It's not, like, in-your-face
spicy. How did you come up
with the recipe?
213
00:10:30,664 --> 00:10:33,834
I knew I wanted sweetness,
so I used dates
214
00:10:33,834 --> 00:10:35,335
instead of using sugar.
215
00:10:35,335 --> 00:10:37,337
Yeah, I just had some
maple syrup there one day
216
00:10:37,337 --> 00:10:38,839
and I just thought, you know,
217
00:10:38,839 --> 00:10:41,208
"I want it a bit more sweeter,
so let's add it in,"
218
00:10:41,208 --> 00:10:43,176
And it just... You know, it works.
219
00:10:43,176 --> 00:10:45,378
Are you ready for your face
to be on a jar, mate?
220
00:10:45,378 --> 00:10:47,114
That beard of yours?
221
00:10:47,114 --> 00:10:48,115
Good luck, buddy.
Thank you!
222
00:10:48,115 --> 00:10:50,183
Let's go! Come on, Brent!
223
00:10:52,419 --> 00:10:54,788
I would absolutely love
to have my ugly mug
224
00:10:54,788 --> 00:10:56,690
on a jar in Coles.
225
00:10:56,690 --> 00:10:59,059
This is, like, massive
for any of us to win.
226
00:10:59,059 --> 00:11:01,528
My strategy is I want to
227
00:11:01,528 --> 00:11:04,331
put something in a jar
that I would use,
228
00:11:04,331 --> 00:11:06,099
you know, on a Sunday afternoon.
229
00:11:06,099 --> 00:11:08,235
A few cold beers, the footy's
on,
230
00:11:08,235 --> 00:11:10,437
barbecue, slather a bit of this.
231
00:11:10,437 --> 00:11:12,372
It goes on everything.
Anything fatty.
232
00:11:12,372 --> 00:11:13,841
Fish loves it.
233
00:11:13,841 --> 00:11:17,044
Like your pork bellies,
your lamb shanks
234
00:11:17,044 --> 00:11:19,246
even chuck it on
the old humble snags.
235
00:11:19,246 --> 00:11:21,181
So, yeah, I'm excited to cook it.
236
00:11:25,485 --> 00:11:27,120
Rue.
Hello!
237
00:11:27,120 --> 00:11:29,022
What are you making? I'm
intrigued.
238
00:11:29,022 --> 00:11:30,891
Rue's BarbeRue Sauce.
Barbecue sauce.
239
00:11:30,891 --> 00:11:33,326
I see what you did there. Yep.
240
00:11:33,326 --> 00:11:36,263
Yes!
BarbeRue Sauce. OK.
241
00:11:36,263 --> 00:11:39,266
Tell me, why is your
barbecue sauce the best?
242
00:11:39,266 --> 00:11:41,534
I'm just taking, like,
a little bit of a detour,
243
00:11:41,534 --> 00:11:44,905
so this one is a bit sweet,
a bit spicy, a bit tangy.
244
00:11:44,905 --> 00:11:46,774
Sweet, spicy, tangy.
245
00:11:46,774 --> 00:11:48,776
I love all of those things
in a barbecue sauce!
246
00:11:48,776 --> 00:11:50,944
Sounds good to me!
Sounds good.
247
00:11:50,944 --> 00:11:52,980
So I'm kinda looking forward to
this one!
248
00:11:52,980 --> 00:11:56,316
Yeah, I will not disappoint,
yeah. Thank you! Thank you, guys.
249
00:11:57,617 --> 00:11:59,820
Normally, a barbecue sauce
is mostly sweet.
250
00:11:59,820 --> 00:12:02,823
And I've just decided to go
251
00:12:02,823 --> 00:12:04,357
tangy and spicy.
252
00:12:04,357 --> 00:12:06,760
So, smoked paprika
253
00:12:06,760 --> 00:12:09,129
and some cayenne pepper.
254
00:12:09,129 --> 00:12:10,663
I love that colour, Rue!
255
00:12:10,663 --> 00:12:12,800
You know, for the hot date,
256
00:12:12,800 --> 00:12:14,802
because would it be a hot date
without the cayenne?
257
00:12:14,802 --> 00:12:16,136
No!
258
00:12:19,706 --> 00:12:21,441
Not too hot, then, Rue, is it?
Good?
259
00:12:21,441 --> 00:12:22,910
It's spicy.
260
00:12:22,910 --> 00:12:25,512
I need to balance
this barbecue sauce.
261
00:12:27,347 --> 00:12:29,950
I keep tasting, I keep tasting,
I keep tasting.
262
00:12:30,951 --> 00:12:33,086
But there was so much chilli
263
00:12:33,086 --> 00:12:34,788
I don't even know
what I'm tasting anymore.
264
00:12:36,056 --> 00:12:37,357
Ooh!
265
00:12:37,357 --> 00:12:39,993
I'm having a mouth malfunction!
266
00:12:53,040 --> 00:12:54,507
Let's go, Rue!
267
00:12:54,507 --> 00:12:56,543
Ooh!
268
00:12:56,543 --> 00:12:58,846
I've tasted this barbecue sauce
269
00:12:58,846 --> 00:13:01,514
for 20 minutes straight
270
00:13:01,514 --> 00:13:05,853
and there was so much chilli I
don't even know what I'm
tasting anymore.
271
00:13:05,853 --> 00:13:08,155
Ooh! That was hot.
272
00:13:08,155 --> 00:13:10,490
I'm having a mouth malfunction!
273
00:13:10,490 --> 00:13:13,060
You wanna balance that
hotness, though, remember.
274
00:13:13,060 --> 00:13:14,261
Yep.
275
00:13:14,261 --> 00:13:18,198
Think I need to sweeten it up
a little bit.
276
00:13:18,198 --> 00:13:21,301
If I can nail this,
I can go to round 2.
277
00:13:21,301 --> 00:13:25,272
And the little golden pot
at the end of this challenge
278
00:13:25,272 --> 00:13:28,475
is... is something I really want.
279
00:13:28,475 --> 00:13:31,011
Today's the day for
one epic condiment.
280
00:13:31,011 --> 00:13:33,013
And you got 15 minutes to go.
281
00:13:33,013 --> 00:13:36,549
Come on, guys! 15 minutes!
Come on, Rue!
282
00:13:36,549 --> 00:13:38,018
Finish it off!
283
00:13:38,018 --> 00:13:40,353
Come on, Rue! Let's go, Ralph!
284
00:13:41,454 --> 00:13:43,190
Come on, Adi!
285
00:13:43,190 --> 00:13:46,393
I'm working on my harissa.
Nice, Adi.
286
00:13:46,393 --> 00:13:49,029
My capsicum and my eggplant
are now charred.
287
00:13:49,029 --> 00:13:51,398
I'm just gonna start
blending it up now
288
00:13:51,398 --> 00:13:53,400
so that I can cook it down.
289
00:13:55,635 --> 00:13:58,738
I make straight harissa all the
time at home and it's really good,
290
00:13:58,738 --> 00:14:01,041
but I don't want it to be too spicy.
291
00:14:01,041 --> 00:14:02,876
I don't want it to be
like other harissas
292
00:14:02,876 --> 00:14:04,811
that are already
on the supermarket shelf.
293
00:14:04,811 --> 00:14:06,446
How's it tasting?
294
00:14:06,446 --> 00:14:07,647
Not there yet.
295
00:14:07,647 --> 00:14:10,650
So not quite tasting as punchy
as I want it to taste.
296
00:14:12,685 --> 00:14:15,288
It's tasting like it's got
elements of harissa in it,
297
00:14:15,288 --> 00:14:17,657
but it's not a clear-cut
harissa.
298
00:14:17,657 --> 00:14:20,593
Come on, Adi. Need to get that on.
299
00:14:21,694 --> 00:14:24,697
I'm concerned because I need time
300
00:14:24,697 --> 00:14:26,599
to really concentrate those flavours.
301
00:14:26,599 --> 00:14:28,768
45 minutes goes fast in this kitchen.
302
00:14:30,870 --> 00:14:33,573
How you going, Brent?
Yep. Good.
303
00:14:33,573 --> 00:14:35,608
The colour's awesome on that, Brent.
304
00:14:37,010 --> 00:14:39,346
Mango chilli ketchup, it's yum,
305
00:14:39,346 --> 00:14:42,849
but it's not, like,
screaming its full potential.
306
00:14:42,849 --> 00:14:44,617
I am gonna punch it up by 30%.
307
00:14:44,617 --> 00:14:47,988
So that's just gonna come with
adding the right amount of vinegar.
308
00:14:47,988 --> 00:14:50,023
Make it a little bit sour.
309
00:14:50,023 --> 00:14:53,026
I want that sweetness, so
there's maple syrup in there.
310
00:14:53,026 --> 00:14:56,463
As that cooks and reduces,
they'll come to life.
311
00:14:56,463 --> 00:14:58,198
Smells good, buddy.
312
00:14:58,198 --> 00:15:02,002
So it's sort of a balancing
act and getting it right where
I want it.
313
00:15:03,270 --> 00:15:05,438
Chuck it on the old snag
and it'd be delicious.
314
00:15:05,438 --> 00:15:09,476
Time to bring it all together.
Five minutes to go! Come on!
315
00:15:09,476 --> 00:15:12,145
Come on, let's go!
You can do it, you can do it!
316
00:15:13,713 --> 00:15:16,416
Come on, Ralph! Come on, Adi!
317
00:15:17,550 --> 00:15:20,353
Oh, that's smelling good, guys!
318
00:15:21,921 --> 00:15:24,157
Look how cute these jars are.
Yeah!
319
00:15:24,157 --> 00:15:26,493
My mango pineapple chilli
chutney is done.
320
00:15:26,493 --> 00:15:27,961
I'm just gonna jar 'er up.
321
00:15:27,961 --> 00:15:29,429
I'm happy with the flavours.
322
00:15:29,429 --> 00:15:31,598
I can taste sweet, sour, spicy
323
00:15:31,598 --> 00:15:33,366
and it's exactly where I wanna be.
324
00:15:33,366 --> 00:15:35,202
And I like the colour in it
too, actually.
325
00:15:35,202 --> 00:15:36,203
Yeah.
326
00:15:36,436 --> 00:15:38,405
I guess you're always worried
that the judges won't like it
327
00:15:38,405 --> 00:15:40,007
as much as you, but you know
what?
328
00:15:40,007 --> 00:15:42,642
I'm like, "Yum! This is
delicious!"
329
00:15:42,642 --> 00:15:46,679
Cath's giving me the nod of
approval. So, you know, winning
at life!
330
00:15:49,616 --> 00:15:50,683
I'm happy.
331
00:15:50,683 --> 00:15:52,319
Ralph, that smells good.
332
00:15:52,319 --> 00:15:54,321
Chakalaka.
333
00:15:54,321 --> 00:15:57,090
Looks amazing, it smells delicious.
334
00:15:57,090 --> 00:15:59,592
But I'm really hoping that
using the smoked paprika
335
00:15:59,592 --> 00:16:01,328
instead of roast capsicums
336
00:16:01,328 --> 00:16:03,596
adds that little bit of
smokiness that I want.
337
00:16:03,596 --> 00:16:06,833
Good onya, Ralph.
Chakalaka!
338
00:16:06,833 --> 00:16:09,169
One minute to go!
339
00:16:10,537 --> 00:16:12,105
Come on, Adi! Finish it
off!
340
00:16:12,105 --> 00:16:14,341
I would like it to be cooked
down a bit more.
341
00:16:15,442 --> 00:16:17,344
Come on, get it in
the jar.
342
00:16:18,545 --> 00:16:19,579
Yep.
343
00:16:21,248 --> 00:16:22,282
Come on, Rue.
344
00:16:23,283 --> 00:16:25,985
Yep, she needs to work fast.
Keep going!
345
00:16:25,985 --> 00:16:29,956
I get my barbecue sauce
in the bottle.
346
00:16:29,956 --> 00:16:35,262
And I'm just thinking, "I hope
my sauce is well balanced."
347
00:16:35,262 --> 00:16:37,297
Yes! Go, Rue.
348
00:16:37,297 --> 00:16:40,300
But look, it's... it's
too late for that now.
349
00:16:40,300 --> 00:16:42,735
I just have to be proud of
the work that I've done.
350
00:16:44,471 --> 00:16:45,505
Here it is!
351
00:16:45,505 --> 00:16:48,608
10, 9, 8,
352
00:16:48,608 --> 00:16:51,278
7, 6, 5,
353
00:16:51,278 --> 00:16:54,947
4, 3, 2, 1.
354
00:16:54,947 --> 00:16:56,583
That's it!
355
00:16:56,583 --> 00:16:58,151
Whoo!
356
00:16:58,151 --> 00:16:59,352
Wow!
357
00:17:01,721 --> 00:17:04,157
Well done, guys. Well done.
358
00:17:08,495 --> 00:17:11,564
What we asked for was
one killer condiment
359
00:17:11,564 --> 00:17:14,834
to possibly go on the shelves
at Coles.
360
00:17:16,469 --> 00:17:18,338
And the first one
we'd like to taste...
361
00:17:18,338 --> 00:17:19,606
...belongs to...
362
00:17:20,840 --> 00:17:22,041
...Rhiannon.
363
00:17:32,519 --> 00:17:34,087
Righto, Rhiannon.
What's the condiment?
364
00:17:34,087 --> 00:17:36,956
It's a troppo
mango pineapple chutney.
365
00:17:36,956 --> 00:17:39,959
What would you normally put
this on if you went and grabbed
it at Coles?
366
00:17:39,959 --> 00:17:42,329
You'd put it on, like,
maybe a Thai fishcake,
367
00:17:42,329 --> 00:17:45,165
you'd put it on a curry, you'd
just use it as a condiment.
368
00:17:45,165 --> 00:17:47,367
Should we do it? You reckon
we... Get into it!
369
00:18:05,785 --> 00:18:07,187
This is delicious.
370
00:18:07,187 --> 00:18:10,190
It is a tutti-frutti wonder.
371
00:18:10,190 --> 00:18:13,360
It's really bright because of
the acidity from the pineapple,
372
00:18:13,360 --> 00:18:15,128
sweet because of the mango
373
00:18:15,128 --> 00:18:18,198
and then you've balanced
the ginger hit, the chilli -
374
00:18:18,198 --> 00:18:20,367
all of the goodness
just punctuates within.
375
00:18:21,401 --> 00:18:24,237
This could have sweet or
savoury applications, I think.
376
00:18:24,237 --> 00:18:25,405
Yep.
377
00:18:25,405 --> 00:18:28,208
The options are limitless.
Thank you.
378
00:18:28,208 --> 00:18:31,444
Rhiannon, I think great
condiments work lots of
different ways.
379
00:18:32,545 --> 00:18:35,548
My mind's racing of all the
different things I'd use this on.
380
00:18:35,548 --> 00:18:38,185
It's spicy, but I love it.
381
00:18:38,185 --> 00:18:41,120
And I think that this could go
a long, long way.
382
00:18:41,120 --> 00:18:42,622
Well done.
Thank you!
383
00:18:43,956 --> 00:18:45,725
Rhiannon, I also love it.
384
00:18:47,260 --> 00:18:49,762
It would certainly brighten up
and hide
385
00:18:49,762 --> 00:18:51,364
a lot of fairly ordinary dinners,
386
00:18:51,364 --> 00:18:53,800
which is what I think
great condiments do.
387
00:18:53,800 --> 00:18:56,269
Troppo. Big play for the win there.
388
00:18:56,269 --> 00:18:58,605
Big play for the win.
Thank you so much!
389
00:19:06,379 --> 00:19:07,814
I've gone troppo!
390
00:19:07,814 --> 00:19:11,751
The next big thing we'd like
to taste belongs to Brent.
391
00:19:21,394 --> 00:19:23,230
Brent, what have you made us
today?
392
00:19:23,230 --> 00:19:25,031
A mango chilli sauce.
393
00:19:25,031 --> 00:19:26,499
So, sweet and spicy?
394
00:19:26,499 --> 00:19:28,167
Sweet and spicy, yeah. Wonderful.
395
00:19:47,186 --> 00:19:48,355
I like it, mate.
396
00:19:48,355 --> 00:19:51,758
And I like the consistency of
it as well.
397
00:19:51,758 --> 00:19:54,561
You've got a sort of velvety
silkiness about it
398
00:19:54,561 --> 00:19:56,696
even though there's
still texture in there.
399
00:19:58,030 --> 00:20:00,199
I think the mango's
kinda sweet and sour.
400
00:20:00,199 --> 00:20:03,303
You got the maple syrup,
you got the dates in there.
401
00:20:03,303 --> 00:20:05,372
They all kinda play a different
role. Yep.
402
00:20:05,372 --> 00:20:07,106
And they bring everything together
403
00:20:07,106 --> 00:20:09,141
into what's a really,
really tasty sauce.
404
00:20:09,141 --> 00:20:10,142
Thank you.
405
00:20:10,443 --> 00:20:12,545
I think of lots of things
that I'd wanna serve that with.
406
00:20:12,545 --> 00:20:15,382
If I was barbecuing
pork chops or pork ribs,
407
00:20:15,382 --> 00:20:16,849
that would be really nice with it.
408
00:20:16,849 --> 00:20:18,785
So it could kind of act as a glaze
409
00:20:18,785 --> 00:20:21,053
or kind of act as
a sauce or a ketchup.
410
00:20:21,053 --> 00:20:23,590
I think it's a really tasty sauce.
411
00:20:23,590 --> 00:20:26,259
Oh, sweet. Awesome. Thanks, guys.
412
00:20:26,259 --> 00:20:28,495
Well done, Brent! Whoo-hoo!
413
00:20:32,064 --> 00:20:35,735
The next condiment we'd like to
try was cooked by Ralph.
414
00:20:35,735 --> 00:20:37,370
Whoo!
415
00:20:38,971 --> 00:20:40,072
Go, Ralphie.
416
00:20:43,910 --> 00:20:44,911
OK.
417
00:20:48,047 --> 00:20:51,250
What did you make? I made you
some chakalaka today.
418
00:21:10,970 --> 00:21:12,739
Two things that
I really love about it.
419
00:21:12,739 --> 00:21:14,907
The spice blend.
420
00:21:14,907 --> 00:21:16,543
It is really delicious.
421
00:21:16,543 --> 00:21:18,010
Quite unique.
422
00:21:18,010 --> 00:21:22,815
And also that hit of fresh
rosemary and fresh thyme right
at the end.
423
00:21:22,815 --> 00:21:25,117
For me, it just doesn't have enough
424
00:21:25,117 --> 00:21:27,787
to go, "That's an epic
chakalaka."
425
00:21:27,787 --> 00:21:30,623
But I can see it being so close.
426
00:21:30,623 --> 00:21:31,858
Thank you.
427
00:21:32,124 --> 00:21:35,061
I think it's really tasty and I
think if you served it as a
side dish
428
00:21:35,061 --> 00:21:36,663
with some meats,
429
00:21:36,663 --> 00:21:37,764
it would be wonderful.
430
00:21:37,764 --> 00:21:39,899
It's almost like
a spiced-up ratatouille.
431
00:21:41,100 --> 00:21:43,102
What I like about your
chakalaka is
432
00:21:43,102 --> 00:21:45,805
that it has a really lovely
savoury quality to it.
433
00:21:45,805 --> 00:21:48,341
It's sort of round, savoury
434
00:21:48,341 --> 00:21:51,210
and I could see it on, like,
a fully loaded fries
435
00:21:51,210 --> 00:21:52,945
at a festival or something
like that
436
00:21:52,945 --> 00:21:55,014
because it does give that kind of
437
00:21:55,014 --> 00:21:58,084
substantial feeling to it.
438
00:21:59,619 --> 00:22:01,320
Thank you, Ralph.
Thanks, Ralph.
439
00:22:01,320 --> 00:22:02,955
Thank you.
440
00:22:02,955 --> 00:22:04,657
Go, Ralphie.
441
00:22:07,794 --> 00:22:09,529
Next up, Adi.
442
00:22:09,529 --> 00:22:10,763
Yeah!
Whoo!
443
00:22:12,298 --> 00:22:14,534
I'm worried about my harissa because
444
00:22:14,534 --> 00:22:17,069
I didn't leave time to
really cook this down.
445
00:22:18,605 --> 00:22:22,241
But I'm hoping that I was able
to concentrate these flavours.
446
00:22:34,387 --> 00:22:35,955
Adi, what is your condiment?
447
00:22:35,955 --> 00:22:38,257
I've made a harissa.
448
00:23:01,280 --> 00:23:03,950
Adi, firstly, I love
the texture and I love the colour.
449
00:23:03,950 --> 00:23:08,455
It's beautiful and it's
vibrant and the aroma really
promises a lot.
450
00:23:09,922 --> 00:23:11,758
But in the time that you have,
451
00:23:11,758 --> 00:23:13,259
it's just not enough to kind of
452
00:23:13,259 --> 00:23:16,429
really finesse the details
and bring it all together.
453
00:23:16,429 --> 00:23:17,430
Yeah.
454
00:23:17,430 --> 00:23:19,832
Adi, when you cook with spice
the way you have,
455
00:23:19,832 --> 00:23:23,135
it's really important
you toast the spices
456
00:23:23,135 --> 00:23:24,637
and that you cook those spices out.
457
00:23:24,637 --> 00:23:25,638
Yeah.
458
00:23:25,638 --> 00:23:27,306
It gives it a really
different flavour.
459
00:23:27,306 --> 00:23:30,510
And I'm just tasting
too much rawness in that spice.
460
00:23:32,111 --> 00:23:34,614
Adi, it just feels rushed for
me. That's all.
461
00:23:34,614 --> 00:23:37,450
I don't think you had enough
time to do this justice.
462
00:23:37,450 --> 00:23:38,451
Yeah.
463
00:23:38,451 --> 00:23:40,587
I know that if you'd put
some work into that,
464
00:23:40,587 --> 00:23:42,522
it would be absolutely epic.
465
00:23:42,522 --> 00:23:44,290
Yep.
466
00:23:44,290 --> 00:23:45,492
Thanks, Adi.
Thanks, guys.
467
00:23:50,497 --> 00:23:51,831
Next up, Rue.
468
00:23:54,501 --> 00:23:56,102
I'm just hoping
469
00:23:56,102 --> 00:23:58,370
that this barbecue sauce
470
00:23:58,370 --> 00:24:00,740
will be charming to the judges,
471
00:24:00,740 --> 00:24:03,610
because nobody would like
an unbalanced sauce.
472
00:24:05,645 --> 00:24:08,414
So, Rue, what did you make us?
473
00:24:08,414 --> 00:24:11,518
Uh, I've made a BarbeRue Sauce.
474
00:24:11,518 --> 00:24:13,586
So it's...
475
00:24:16,956 --> 00:24:19,125
Um...
Why barbecue sauce?
476
00:24:19,125 --> 00:24:22,294
It just really made sense for
me to make barbecue sauce
477
00:24:22,294 --> 00:24:23,896
because it's something that I enjoy
478
00:24:23,896 --> 00:24:25,532
and I put on everything.
479
00:24:44,917 --> 00:24:48,287
I love the flavour, I love
the balance, I love the heat.
480
00:24:50,456 --> 00:24:53,425
It's a bit of a creeper.
Like, the heat creeps.
481
00:24:53,425 --> 00:24:55,261
Which is... kinda nice.
Far out!
482
00:24:55,261 --> 00:24:57,063
OK!
483
00:24:57,063 --> 00:24:58,397
Yeah!
484
00:24:59,398 --> 00:25:03,402
I cannot fault the balance
that you've managed to get in there.
485
00:25:03,402 --> 00:25:06,105
And that's what makes
a great condiment.
486
00:25:07,907 --> 00:25:09,241
Well done.
487
00:25:09,241 --> 00:25:11,944
Rue, it's a spicy barbecue sauce.
488
00:25:11,944 --> 00:25:14,313
And the flavour's really pleasing.
489
00:25:14,313 --> 00:25:17,083
Like, that... You said
it creeps up on you, that heat.
490
00:25:17,083 --> 00:25:18,985
And I can still feel it, you
know?
491
00:25:18,985 --> 00:25:22,321
And it really makes you
salivate, and it makes your
mouth sort of excited.
492
00:25:22,321 --> 00:25:26,693
What I love about it is that
it has this sweet spiciness to it.
493
00:25:26,693 --> 00:25:28,494
And I'm smiling
because it's delicious
494
00:25:28,494 --> 00:25:30,362
but I'm also smiling because
495
00:25:30,362 --> 00:25:33,900
the acidity and the sweetness
in there makes your mouth water.
496
00:25:35,602 --> 00:25:40,372
Rue, a very crowded category,
the old barbecue sauce section.
497
00:25:40,372 --> 00:25:43,542
But yours is so unique,
'cause I'm sweating.
498
00:25:43,542 --> 00:25:46,278
And I wanna go back for more.
499
00:25:46,278 --> 00:25:50,049
You know, I think the chilli
has really made this take off.
500
00:25:50,049 --> 00:25:51,951
Um, and that's what
makes it special.
501
00:25:51,951 --> 00:25:53,753
Thank you!
Well done.
502
00:25:56,856 --> 00:25:59,592
Oh, my gosh!
503
00:26:01,027 --> 00:26:02,995
Oh, my gosh!
504
00:26:08,234 --> 00:26:11,638
This was an amazing challenge
with an amazing opportunity.
505
00:26:11,638 --> 00:26:14,573
It's the chance to get your sauce
506
00:26:14,573 --> 00:26:17,143
on the shelves at Coles.
507
00:26:18,745 --> 00:26:20,980
But first, you had to bring us
a cracking condiment.
508
00:26:20,980 --> 00:26:25,517
And the three cooks that
brought us the best condiments
509
00:26:25,517 --> 00:26:27,887
and that will be progressing
to round 2 are...
510
00:26:30,389 --> 00:26:31,624
Rue.
511
00:26:36,796 --> 00:26:37,864
Rhiannon.
512
00:26:39,699 --> 00:26:41,333
Rhiannon! Well done, girl.
513
00:26:43,803 --> 00:26:45,471
And the third cook is...
514
00:26:46,472 --> 00:26:47,439
...Brent.
515
00:26:47,439 --> 00:26:49,141
Well done, Brent!
516
00:26:51,543 --> 00:26:54,947
Ralph and Adi, great work,
but I'm sorry,
517
00:26:54,947 --> 00:26:56,949
today, just not quite there.
518
00:26:56,949 --> 00:26:59,585
Yep.
Head on up to the gantry.
519
00:26:59,585 --> 00:27:02,655
Well done, guys.
Well done, guys.
520
00:27:03,856 --> 00:27:07,760
I'm like, "What? I'm top three?
Yes!"
521
00:27:07,760 --> 00:27:10,496
I'd love the win because
I wanna be on the shelves.
522
00:27:10,496 --> 00:27:12,598
I want immunity from
elimination!
523
00:27:12,598 --> 00:27:15,935
Oh, my God, it would be
life-changing.
524
00:27:15,935 --> 00:27:18,337
OK, Brent, Rhiannon and Rue.
525
00:27:19,405 --> 00:27:22,041
You've already delivered on
the tastiest condiments.
526
00:27:23,042 --> 00:27:25,978
But in order to win
guaranteed immunity
527
00:27:25,978 --> 00:27:28,414
and the prize of a lifetime,
528
00:27:28,414 --> 00:27:32,819
all you need to do now
is bring us a perfect pairing.
529
00:27:34,520 --> 00:27:36,222
We want you to cook the dish
530
00:27:36,222 --> 00:27:39,726
that you think best complements
your condiment
531
00:27:39,726 --> 00:27:42,228
so that we can enjoy them together.
532
00:27:42,228 --> 00:27:45,765
You can also take this
opportunity to improve on your condiment
533
00:27:45,765 --> 00:27:47,366
even further.
534
00:27:47,366 --> 00:27:49,468
The winner of this round
535
00:27:49,468 --> 00:27:53,105
will have their condiment
rolled out around the country
536
00:27:53,105 --> 00:27:57,276
and it will be on Coles shelves
in stores
537
00:27:57,276 --> 00:27:58,644
tomorrow.
538
00:27:58,644 --> 00:28:00,079
Oh!
Oof!
539
00:28:01,580 --> 00:28:03,682
This is an enormous prize,
540
00:28:03,682 --> 00:28:06,318
so give it everything that you have.
541
00:28:08,620 --> 00:28:10,222
Curtis, would you like
to do the honours?
542
00:28:10,222 --> 00:28:11,357
Well, good luck.
543
00:28:11,357 --> 00:28:13,592
You have 75 minutes
544
00:28:13,592 --> 00:28:15,627
and your time starts now.
545
00:28:17,663 --> 00:28:19,999
Come on! Go, go,
go!
546
00:28:19,999 --> 00:28:21,333
Oh, my gosh!
547
00:28:23,269 --> 00:28:25,437
I think I could produce
a really good dish
548
00:28:25,437 --> 00:28:27,206
that goes well with
the barbecue sauce.
549
00:28:27,206 --> 00:28:29,075
OK.
550
00:28:29,075 --> 00:28:31,744
It's something that
I cook all the time.
551
00:28:31,744 --> 00:28:33,245
Pork ribs
552
00:28:33,245 --> 00:28:35,547
with a barbecue glaze
553
00:28:35,547 --> 00:28:39,318
is a dish that's made with my
family at the forefront of my mind
554
00:28:39,318 --> 00:28:41,287
because I know how much
they enjoy it.
555
00:28:41,287 --> 00:28:43,289
Whoo!
Yeah! Here you go, Rue!
556
00:28:43,289 --> 00:28:44,824
Come on!
557
00:28:44,824 --> 00:28:49,161
If my family loves it, I'm
pretty sure the judges would
love it too.
558
00:28:49,161 --> 00:28:50,662
Go, Rue!
559
00:28:50,662 --> 00:28:52,264
I really want to win now.
560
00:28:52,264 --> 00:28:55,201
I just know that my family
would be so proud of me.
561
00:28:56,368 --> 00:28:58,670
So, the sauce is what makes the ribs.
562
00:28:58,670 --> 00:29:00,807
If there was no BarbeRue Sauce,
563
00:29:00,807 --> 00:29:02,274
then there would be no ribs.
564
00:29:02,274 --> 00:29:04,676
It's, like, the perfect pair.
565
00:29:04,676 --> 00:29:06,312
Come on, Rue!
566
00:29:06,312 --> 00:29:08,948
OK, in the next five minutes,
I need to
567
00:29:08,948 --> 00:29:11,050
rub my ribs with the spice rub.
568
00:29:11,050 --> 00:29:14,186
This spice rub is something
that will mirror
569
00:29:14,186 --> 00:29:15,822
what's in the barbecue sauce.
570
00:29:15,822 --> 00:29:17,556
Almost there.
571
00:29:17,556 --> 00:29:20,893
I have to get these pork ribs
in the pressure cooker
572
00:29:20,893 --> 00:29:22,428
because I need them to cook.
573
00:29:23,429 --> 00:29:25,431
And then I need to put them
in the oven.
574
00:29:26,465 --> 00:29:29,501
I really hope I have enough
time to cook these ribs.
575
00:29:29,501 --> 00:29:30,669
Oh!
576
00:29:30,669 --> 00:29:32,204
Done.
577
00:29:33,940 --> 00:29:37,309
Whoo-hoo! Look at
those beautiful prawns.
578
00:29:37,309 --> 00:29:39,145
Oh, beautiful!
579
00:29:39,145 --> 00:29:41,180
I would love the win.
580
00:29:41,180 --> 00:29:42,714
Good job, Rhi-Rhi!
581
00:29:42,714 --> 00:29:45,852
I just wanna show this is
a versatile chutney.
582
00:29:46,953 --> 00:29:49,121
Rhiannon, what are we doing?
583
00:29:49,121 --> 00:29:50,689
Oh, well, um...
584
00:29:50,689 --> 00:29:52,591
Wait, over here, Curtis!
585
00:29:52,591 --> 00:29:55,995
You just get on with your
prawns. Don't you worry about this.
586
00:29:55,995 --> 00:29:57,864
What's the dish?
587
00:29:57,864 --> 00:30:00,066
OK, so the dish is prawn three
ways. OK.
588
00:30:00,066 --> 00:30:02,634
So I'm gonna do it
as a sauce for tempura.
589
00:30:02,634 --> 00:30:05,337
I'm gonna do a baste for these ones.
590
00:30:05,337 --> 00:30:08,941
And I'm gonna do some
in some betel leaves.
591
00:30:08,941 --> 00:30:10,977
On one hand, I think it's
genius
592
00:30:10,977 --> 00:30:12,912
because, you know, it's
showcasing what the product is
593
00:30:12,912 --> 00:30:14,413
and what it can do.
594
00:30:14,413 --> 00:30:16,282
However,
595
00:30:16,282 --> 00:30:18,617
we are in the MasterChef
kitchen and as you know,
596
00:30:18,617 --> 00:30:20,652
the inevitable comparison thing
will happen
597
00:30:20,652 --> 00:30:22,788
when you offer more than one thing.
598
00:30:23,890 --> 00:30:25,657
It's normally a giant mistake.
599
00:30:39,105 --> 00:30:40,973
We are in
the MasterChef kitchen
600
00:30:40,973 --> 00:30:43,775
and as you know, the inevitable
comparison thing will happen
601
00:30:43,775 --> 00:30:45,878
when you offer more than one thing.
602
00:30:45,878 --> 00:30:47,914
Yes. Yes.
It's normally a giant mistake.
603
00:30:47,914 --> 00:30:49,381
That's what we're trying
to tell you.
604
00:30:49,381 --> 00:30:51,117
OK.
But...
605
00:30:51,117 --> 00:30:54,053
In this instance, we do get to see
606
00:30:54,053 --> 00:30:55,587
the same sauce
607
00:30:55,587 --> 00:30:57,056
lined up with
a few different things.
608
00:30:57,056 --> 00:30:58,657
Well, that's kinda what I
wanna do.
609
00:30:58,657 --> 00:31:00,826
Your attention to detail
is paramount.
610
00:31:00,826 --> 00:31:03,195
Yes. Yeah, I need to nail it
all. Thanks, guys.
611
00:31:05,197 --> 00:31:06,966
I'm actually really worried
about it.
612
00:31:07,967 --> 00:31:09,535
'Cause if you cook
613
00:31:09,535 --> 00:31:11,503
three different things
614
00:31:11,503 --> 00:31:13,940
you need to make sure you nail
every single one of them.
615
00:31:15,374 --> 00:31:18,444
I hope you've got a bangin'
dish for your perfect condiment,
616
00:31:18,444 --> 00:31:20,046
'cause you've only got
one hour to go.
617
00:31:20,046 --> 00:31:22,514
Come on, guys! Come on!
618
00:31:38,297 --> 00:31:41,133
I've been inspired this
week by Josh Niland.
619
00:31:41,133 --> 00:31:43,970
So I wanna show that this
condiment can work with
620
00:31:43,970 --> 00:31:46,805
you know, things that not
normally we cook with at home.
621
00:31:47,839 --> 00:31:51,210
Coral trout is an absolute gem
of a fish.
622
00:31:51,210 --> 00:31:53,245
It's a white-fleshed fish.
623
00:31:53,245 --> 00:31:57,049
It's got these beautiful wings
that you can put over the barbecue.
624
00:31:57,049 --> 00:31:59,651
If you haven't eaten coral
trout, go down and get one
625
00:31:59,651 --> 00:32:01,620
because it is so good.
626
00:32:02,621 --> 00:32:06,025
So today I'm using the head
and the wings.
627
00:32:06,025 --> 00:32:08,527
The bits that, essentially,
628
00:32:08,527 --> 00:32:09,996
we thought we just threw out,
629
00:32:09,996 --> 00:32:13,932
you know, are the bits that
make, you know, some of the
best dishes.
630
00:32:13,932 --> 00:32:17,069
I also think the fattiness of
it over the hibachi
631
00:32:17,069 --> 00:32:20,472
will just make my condiment
just sing.
632
00:32:20,472 --> 00:32:22,174
Brent.
G'day.
633
00:32:22,174 --> 00:32:23,642
Liking the look of this!
634
00:32:23,642 --> 00:32:26,878
Yeah, so I'm making coral trout
collars and head tacos.
635
00:32:26,878 --> 00:32:30,116
I'm gonna hibachi the wings,
the head.
636
00:32:30,116 --> 00:32:33,652
This is my condiment, so I can
use it as a marinade as I cook.
637
00:32:33,652 --> 00:32:36,322
This is all about getting
638
00:32:36,322 --> 00:32:39,391
the most out of what's
naturally in the head.
639
00:32:39,391 --> 00:32:41,360
Right? You need to give it
some time.
640
00:32:41,360 --> 00:32:42,494
Yep.
641
00:32:42,494 --> 00:32:44,263
Can't wait. You ready?
642
00:32:44,263 --> 00:32:46,865
Yeah, I'm ready. Yep!
Good luck, mate.
643
00:32:48,200 --> 00:32:50,869
I just want to win this thing
so bad.
644
00:32:51,870 --> 00:32:55,641
I am going to spend a lot of
time on this coral trout.
645
00:32:55,641 --> 00:32:58,110
So I need to make sure
that I leave enough time
646
00:32:58,110 --> 00:32:59,645
to make the tortillas.
647
00:33:03,115 --> 00:33:04,583
It's gonna sing soon.
648
00:33:05,584 --> 00:33:07,019
It's about to sing!
649
00:33:08,820 --> 00:33:11,290
I am waiting for the pork ribs
650
00:33:11,290 --> 00:33:13,159
cooking in the pressure cooker.
651
00:33:13,159 --> 00:33:15,561
And looking at the time,
I'm thinking,
652
00:33:15,561 --> 00:33:17,029
"I should have time."
653
00:33:17,029 --> 00:33:20,299
But I'm definitely not sure!
654
00:33:23,035 --> 00:33:25,904
So I'm thinking I am going
to do a back-up plan.
655
00:33:25,904 --> 00:33:28,474
I am going to marinate
a chicken maryland
656
00:33:28,474 --> 00:33:29,975
and pop it in the oven
657
00:33:29,975 --> 00:33:32,878
and just finish it off
on the hibachi.
658
00:33:32,878 --> 00:33:34,380
Worst comes to worst,
659
00:33:34,380 --> 00:33:35,914
it becomes a snack.
660
00:33:37,849 --> 00:33:39,718
Rue.
Hello!
661
00:33:39,718 --> 00:33:41,520
What's going on? Chicken, chicken?
662
00:33:41,520 --> 00:33:44,390
Not much, actually.
I have some pork ribs in here.
663
00:33:44,390 --> 00:33:46,692
So, um, this is just
a second option.
664
00:33:46,692 --> 00:33:49,095
So I'll put this to the side
now. We'll talk about this.
665
00:33:49,095 --> 00:33:51,930
Yep, so pork ribs.
I've done a spice rub.
666
00:33:51,930 --> 00:33:54,333
And I'm cooking it
in, like, a beef stock.
667
00:33:54,333 --> 00:33:55,834
Talk to me about how they're
cooked.
668
00:33:55,834 --> 00:33:58,437
Is it, like, a
fall-off-the-bone type
situation?
669
00:33:58,437 --> 00:34:00,872
I wanna know how
YOU want them cooked.
670
00:34:00,872 --> 00:34:01,907
Fall off the bone.
671
00:34:01,907 --> 00:34:03,775
Fall off the bone.
Fall off the bone, yeah.
672
00:34:03,775 --> 00:34:05,777
What happens when they come
out?
673
00:34:05,777 --> 00:34:08,947
So when they come out, I'm just
going to use my BarbeRue Sauce
674
00:34:08,947 --> 00:34:11,283
and I will just pop them in
the oven
675
00:34:11,283 --> 00:34:12,451
on grill.
676
00:34:12,451 --> 00:34:13,952
I just hope they're cooked in time.
677
00:34:15,754 --> 00:34:17,956
But you can't do anything about
what's going on there.
678
00:34:17,956 --> 00:34:19,858
Maybe get that cooking. OK.
679
00:34:19,858 --> 00:34:22,027
I'm gonna leave you with that.
OK! OK, cool.
680
00:34:22,027 --> 00:34:24,963
I should move quicker with
the cook on the chicken
681
00:34:24,963 --> 00:34:28,334
because if my ribs
don't cook in time,
682
00:34:28,334 --> 00:34:30,769
I won't have a dish
to bring to the judges.
683
00:34:32,938 --> 00:34:34,840
Please work!
684
00:34:34,840 --> 00:34:37,743
Three pretty tasty dishes, I
reckon. Start with Brent.
685
00:34:37,743 --> 00:34:40,846
It's all gonna hang on
how well he cooks those heads.
686
00:34:40,846 --> 00:34:41,847
Yes.
687
00:34:42,047 --> 00:34:44,049
And then we've got Rhiannon,
who's really going hard.
688
00:34:44,049 --> 00:34:46,252
She's doing prawns three ways. Incredible.
689
00:34:46,252 --> 00:34:47,853
I love it, and I also love that
690
00:34:47,853 --> 00:34:51,123
she's showing us all the
various applications of her sauce.
691
00:34:51,123 --> 00:34:52,758
What do we think
about Rue's pork ribs?
692
00:34:53,925 --> 00:34:56,462
Yeah, she's got her ribs. A
dry rub.
693
00:34:56,462 --> 00:34:58,764
Into some stock.
In the pressure cooker.
694
00:34:58,764 --> 00:34:59,965
I'm worried about her.
695
00:35:01,300 --> 00:35:05,371
One of these contestants is
going to have a life-changing
opportunity
696
00:35:05,371 --> 00:35:06,838
handed to them.
697
00:35:06,838 --> 00:35:09,741
Here's hoping they can pull it
all together and bring us some bangers.
698
00:35:10,742 --> 00:35:12,211
You got this, Brent.
699
00:35:12,211 --> 00:35:14,746
For my coral trout head collar taco,
700
00:35:14,746 --> 00:35:17,916
I'm gonna use my mango chilli
ketchup as a marinade
701
00:35:17,916 --> 00:35:20,486
simply loosening it
with a bit of lime juice
702
00:35:20,486 --> 00:35:22,087
and then put it on the hibachi.
703
00:35:22,087 --> 00:35:24,623
And then, you know,
everything's on that fish.
704
00:35:26,358 --> 00:35:27,793
So I've got the head on first.
705
00:35:27,793 --> 00:35:29,295
It can just, you know, tick away.
706
00:35:29,295 --> 00:35:30,962
It gets juicier and juicier
707
00:35:30,962 --> 00:35:33,999
whereas the wings don't take as much.
708
00:35:33,999 --> 00:35:35,834
Just basting the coral trout
709
00:35:35,834 --> 00:35:37,503
and just keep flipping it,
turning it.
710
00:35:37,503 --> 00:35:40,606
I just wanna do the coral trout proud
711
00:35:40,606 --> 00:35:42,574
and the condiment,
and make it sing.
712
00:35:42,574 --> 00:35:44,943
Bring us a dish
as tasty as your condiment.
713
00:35:44,943 --> 00:35:46,912
You've got 15 minutes to go!
714
00:35:46,912 --> 00:35:49,147
Let's go! Home stretch!
715
00:35:50,782 --> 00:35:53,685
15 minutes to go. It is flying by.
716
00:35:53,685 --> 00:35:57,789
Oh, I'm stressed 'cause I
haven't even started the tortillas.
717
00:35:59,858 --> 00:36:00,826
Um...
718
00:36:00,826 --> 00:36:03,529
It is gonna be tight.
719
00:36:13,305 --> 00:36:16,875
Do you have what it
takes to compete in the
MasterChef kitchen?
720
00:36:16,875 --> 00:36:20,078
Applications for contestants
are now open.
721
00:36:20,078 --> 00:36:22,314
Head to the link and apply.
722
00:36:23,449 --> 00:36:25,317
You've got 15 minutes
to go!
723
00:36:25,317 --> 00:36:26,818
Let's go!
Let's go, guys!
724
00:36:26,818 --> 00:36:29,221
Come on, Brent! Let's bring it
home!
725
00:36:29,221 --> 00:36:30,722
Come on!
726
00:36:30,722 --> 00:36:32,591
15 minutes to go.
727
00:36:32,591 --> 00:36:35,794
I'm stressed, 'cause I haven't
even started the tortillas.
728
00:36:35,794 --> 00:36:37,263
Let's go, Brent!
729
00:36:37,263 --> 00:36:38,864
I've gotta get the tortillas going.
730
00:36:38,864 --> 00:36:41,032
I just hope I can be done in time.
731
00:36:41,032 --> 00:36:42,834
But it is gonna be tight!
732
00:36:42,834 --> 00:36:44,670
You got it, Brent.
733
00:36:47,072 --> 00:36:50,041
So, my chicken maryland
is in the oven.
734
00:36:50,041 --> 00:36:51,510
Let's go, Rue.
735
00:36:51,510 --> 00:36:53,512
It's my backup plan on the side.
736
00:36:54,980 --> 00:36:57,283
Now I have to finish my ribs.
737
00:36:57,283 --> 00:37:00,185
Whoo!
Yeah, Rue-Rue!
738
00:37:00,185 --> 00:37:02,754
I still have to glaze the ribs
739
00:37:02,754 --> 00:37:05,457
and I have to work really quickly,
740
00:37:05,457 --> 00:37:08,460
because I have no time and I
still have to put them in the oven.
741
00:37:08,460 --> 00:37:11,897
Time to bring it all together.
Five minutes to go!
742
00:37:11,897 --> 00:37:13,399
Come on!
Let's go!
743
00:37:13,399 --> 00:37:15,033
You can do it, you can do it!
744
00:37:22,374 --> 00:37:23,809
Are you on track, Rhi?
745
00:37:23,809 --> 00:37:25,143
Yeah. Yep.
746
00:37:25,143 --> 00:37:26,678
I'm pretty happy with where I'm
at.
747
00:37:26,678 --> 00:37:29,881
With today's dish,
I'm cooking prawns three ways.
748
00:37:31,350 --> 00:37:34,620
A grilled prawn on a hibachi
to give that nice smokiness.
749
00:37:34,620 --> 00:37:36,922
And they're basted with
my chutney sauce.
750
00:37:36,922 --> 00:37:39,758
And also the tempura prawns.
751
00:37:39,758 --> 00:37:41,259
Yummy!
752
00:37:41,259 --> 00:37:44,763
And then the stir-fried
marinated prawns
753
00:37:44,763 --> 00:37:46,264
with some aromats.
754
00:37:46,264 --> 00:37:48,567
They're gonna go in my betel leaves.
755
00:37:48,567 --> 00:37:50,201
Onya, Rhi-Rhi.
756
00:37:51,937 --> 00:37:55,774
The only thing I'm concerned
about is I'm cooking prawns
three ways.
757
00:37:55,774 --> 00:37:57,876
I know it's definitely
been a downfall
758
00:37:57,876 --> 00:37:59,645
in the MasterChef kitchen prior
759
00:37:59,645 --> 00:38:01,680
because you need to nail
every single one of them.
760
00:38:01,680 --> 00:38:04,716
Come on, Rhi, finish it
off. Three minutes to go!
761
00:38:04,716 --> 00:38:07,018
Come on, guys! Push, push,
push! Let's go!
762
00:38:14,125 --> 00:38:16,695
I'm running out of time.
I've gotta get this plated up.
763
00:38:16,695 --> 00:38:18,229
Come on, Brent.
Come on, buddy!
764
00:38:18,229 --> 00:38:22,067
The tortillas are done, but
they're not as golden as I wanted.
765
00:38:22,067 --> 00:38:26,004
But I'm really happy with that
coral trout. Perfectly cooked.
766
00:38:27,005 --> 00:38:29,174
It's all coming together,
Brent. Looks good.
767
00:38:29,174 --> 00:38:32,277
If I win this, I'll be ringing
the wife up and saying,
768
00:38:32,277 --> 00:38:33,745
"Fire up the barbie, baby,
769
00:38:33,745 --> 00:38:35,481
"'cause big boy's in aisle 2."
770
00:38:37,749 --> 00:38:41,152
One minute to go! Come on!
60 seconds!
771
00:38:41,152 --> 00:38:42,654
Rue, let's go!
772
00:38:42,654 --> 00:38:44,089
Oh!
773
00:38:46,358 --> 00:38:50,195
I have had to leave these ribs
in the oven until the very last minute
774
00:38:50,195 --> 00:38:52,464
because I need that sauce
to caramelise.
775
00:38:52,464 --> 00:38:54,265
Come on, Rue!
Get it on the plate!
776
00:38:54,265 --> 00:38:57,603
30 seconds!
777
00:38:57,603 --> 00:38:59,405
Go, go, go, go, go, go!
778
00:39:00,406 --> 00:39:03,375
Come on, Rue!
Get 'em out, get 'em out!
779
00:39:03,375 --> 00:39:07,012
Oh, my goodness!
Come on, guys, let's go!
780
00:39:07,012 --> 00:39:08,514
30 seconds to go
781
00:39:08,514 --> 00:39:10,749
and I'm just getting my ribs
out from the oven.
782
00:39:10,749 --> 00:39:12,250
They look really good.
783
00:39:13,385 --> 00:39:16,788
Whoo! Well done!
784
00:39:18,289 --> 00:39:19,591
Beautiful.
785
00:39:21,393 --> 00:39:22,828
Chicken's cooked well.
786
00:39:22,828 --> 00:39:24,830
Only put stuff on
if you're happy with it.
787
00:39:24,830 --> 00:39:26,031
Yep.
788
00:39:26,031 --> 00:39:30,536
So I have decided
to put the chicken as well.
789
00:39:30,536 --> 00:39:33,839
But I'm hoping I'm making
the right decision.
790
00:39:33,839 --> 00:39:34,940
Come on, Rue!
791
00:39:34,940 --> 00:39:37,576
Never a more important
countdown!
792
00:39:37,576 --> 00:39:40,812
10, 9, 8,
793
00:39:40,812 --> 00:39:43,749
7, 6, 5,
794
00:39:43,749 --> 00:39:47,919
4, 3, 2, 1.
795
00:39:47,919 --> 00:39:49,254
That's it!
796
00:39:49,254 --> 00:39:50,489
Well done.
797
00:39:51,723 --> 00:39:53,258
Down to the wire!
798
00:39:57,929 --> 00:39:59,097
So good!
799
00:39:59,097 --> 00:40:01,299
Ohh!
That was friggin' awesome fun.
800
00:40:01,299 --> 00:40:02,934
Yeww!
Loved it.
801
00:40:09,174 --> 00:40:11,342
I think it's pretty obvious
there has never been
802
00:40:11,342 --> 00:40:13,912
a more important tasting
in this kitchen for you guys.
803
00:40:17,148 --> 00:40:19,250
All you had to do
was bring us a cracker dish
804
00:40:19,250 --> 00:40:22,153
that highlighted your condiment.
805
00:40:22,153 --> 00:40:25,657
The first one that we'd like to
taste belongs to...
806
00:40:25,657 --> 00:40:26,758
...Rhiannon.
807
00:40:28,827 --> 00:40:30,662
Let's go, Rhi!
Come on, Rhi!
808
00:40:32,063 --> 00:40:34,065
This is a really risky dish
809
00:40:34,065 --> 00:40:36,434
because I've made prawns three ways.
810
00:40:36,434 --> 00:40:38,904
So, hopefully,
all three are perfect.
811
00:40:38,904 --> 00:40:40,739
Whoo!
Hey, guys.
812
00:40:40,739 --> 00:40:42,708
Hello!
Wow!
813
00:40:44,342 --> 00:40:46,177
Rhiannon, what have you got?
814
00:40:46,177 --> 00:40:48,814
So, I've gone troppo three ways.
815
00:40:48,814 --> 00:40:52,751
I've got grilled prawns
that are basted with chutney.
816
00:40:52,751 --> 00:40:56,187
Then we've got tempura with a
little sauce made up with the chutney.
817
00:40:56,187 --> 00:40:59,057
And then we've got betel leaf
marinated prawns
818
00:40:59,057 --> 00:41:01,092
with crispy shallots and some herbs.
819
00:41:19,177 --> 00:41:22,147
I loved, firstly,
the presentation.
820
00:41:22,147 --> 00:41:25,016
The barbecued prawn
was glazed beautifully.
821
00:41:25,016 --> 00:41:26,918
It had nice little charry bits
on it.
822
00:41:27,919 --> 00:41:29,955
And then my favourite
was actually the betel leaf.
823
00:41:31,089 --> 00:41:33,559
There is so much going on there.
824
00:41:33,559 --> 00:41:35,627
There's flavour everywhere,
825
00:41:35,627 --> 00:41:39,097
but overall, you've got your
chutney which is doing its thing
826
00:41:39,097 --> 00:41:41,166
and it makes the dish even better.
827
00:41:42,167 --> 00:41:43,602
You've demonstrated
828
00:41:43,602 --> 00:41:45,370
some really lovely
cooking technique there.
829
00:41:45,370 --> 00:41:48,840
And it was lovely to see the
chutney in various different formats.
830
00:41:48,840 --> 00:41:50,375
You definitely took a risk.
831
00:41:51,643 --> 00:41:53,478
But it was worth it.
Thank you!
832
00:41:54,580 --> 00:41:56,081
I love the flavour of the chutney.
833
00:41:57,082 --> 00:41:59,651
One of the things that stands
out to me the most about it
834
00:41:59,651 --> 00:42:02,320
is when you eat it, you get
these little pops of fruit.
835
00:42:02,320 --> 00:42:05,624
But it is nice to see it
in different ways.
836
00:42:05,624 --> 00:42:08,426
All in all, it's a wonderful
plate of food.
837
00:42:08,426 --> 00:42:10,295
Thank you.
838
00:42:10,295 --> 00:42:12,664
It was really nice
to have something fried
839
00:42:12,664 --> 00:42:14,165
that was hot and fruity.
840
00:42:14,165 --> 00:42:16,267
Yep.
I'm with Andy, though.
841
00:42:16,267 --> 00:42:18,604
The best one was the betel leaf
by a country mile.
842
00:42:18,604 --> 00:42:20,505
Yep.
843
00:42:20,505 --> 00:42:21,840
Thanks, Rhiannon.
Thank you.
844
00:42:22,941 --> 00:42:24,209
Well done, Rhi!
845
00:42:24,209 --> 00:42:26,578
Well done, hon!
846
00:42:28,947 --> 00:42:30,481
Brent.
847
00:42:30,481 --> 00:42:32,083
Go, Brent!
848
00:42:42,427 --> 00:42:43,962
What do we have here?
849
00:42:43,962 --> 00:42:47,699
So, we've got coral trout
collars and head tacos.
850
00:42:49,100 --> 00:42:50,602
Inspired from Josh Niland.
851
00:43:15,193 --> 00:43:17,328
Really great dish to pick
for your ketchup.
852
00:43:18,329 --> 00:43:20,531
The smokiness, charriness,
853
00:43:20,531 --> 00:43:23,702
ties in with the very fruity
nature of it
854
00:43:23,702 --> 00:43:26,604
but it also dials back the
chilli a little bit.
855
00:43:27,605 --> 00:43:30,709
Fair play to you for,
you know, taking on board
856
00:43:30,709 --> 00:43:32,944
Josh and what he does
857
00:43:32,944 --> 00:43:36,214
and bringing us a dish,
you know, fearlessly.
858
00:43:36,214 --> 00:43:37,548
Um...
859
00:43:37,548 --> 00:43:40,051
For me, your tortilla's,
like...
860
00:43:41,186 --> 00:43:44,489
...good flavour, obviously from
the masa, the flour, but...
861
00:43:46,591 --> 00:43:47,893
...it's hard work eating it.
862
00:43:49,327 --> 00:43:51,730
Yeah, Brent, that tortilla,
it's just a little blond.
863
00:43:52,831 --> 00:43:55,400
You can see it could have used
just a little bit more colour.
864
00:43:55,400 --> 00:43:58,336
But to be honest with you, I'm
not that worried about the tortilla.
865
00:43:58,336 --> 00:44:01,907
I'm worried about your
chilli and mango ketchup.
866
00:44:03,374 --> 00:44:05,243
And I think it's delicious.
867
00:44:07,112 --> 00:44:09,380
I think it highlights the fish beautifully.
868
00:44:09,380 --> 00:44:11,649
It brings out a really nice sweetness.
869
00:44:11,649 --> 00:44:14,019
But I think that condiment
is dynamite.
870
00:44:15,253 --> 00:44:19,290
I think this was the perfect
dish to showcase your ketchup
871
00:44:19,290 --> 00:44:21,459
as a condiment.
872
00:44:21,459 --> 00:44:24,095
And what a condiment does,
which is to elevate a dish,
873
00:44:24,095 --> 00:44:26,097
I think it definitely does that.
874
00:44:26,097 --> 00:44:27,766
Thank you.
875
00:44:27,766 --> 00:44:28,900
Well done, mate.
876
00:44:29,034 --> 00:44:32,370
Well done, Brent!
Good job, mate! Good job!
877
00:44:37,642 --> 00:44:39,144
Next up, Rue!
878
00:44:39,144 --> 00:44:40,411
Rue!
879
00:44:40,411 --> 00:44:42,680
I'm taking such a big risk today.
880
00:44:42,680 --> 00:44:45,450
I have made this choice
881
00:44:45,450 --> 00:44:49,487
to serve my pork ribs
with chicken maryland as well.
882
00:44:49,487 --> 00:44:53,424
So I'm hoping the judges like them.
883
00:44:53,424 --> 00:44:55,126
Ooh!
884
00:44:56,127 --> 00:44:57,929
It's BarbeRue galore. Yeah.
885
00:45:13,511 --> 00:45:15,080
Rue, what have we got?
886
00:45:15,080 --> 00:45:16,948
BarbeRue pork ribs
887
00:45:16,948 --> 00:45:21,086
with a chicken maryland that's
been marinated in the BarbeRue Sauce
888
00:45:21,086 --> 00:45:24,489
and some pickled cucumber and apple.
889
00:45:24,489 --> 00:45:26,724
The ribs, I normally do that
for my family,
890
00:45:26,724 --> 00:45:30,896
so it's a very special dish to me.
891
00:45:30,896 --> 00:45:33,965
I'm happy with where they are.
I'm just really sorry, Andy.
892
00:45:33,965 --> 00:45:35,600
Because...
What for?
893
00:45:35,600 --> 00:45:37,936
...might be a little bit spicy!
894
00:45:43,875 --> 00:45:45,476
Oh, there it is. (CLEARS
THROAT)
895
00:45:45,476 --> 00:45:46,878
Sorry.
896
00:45:46,878 --> 00:45:49,380
It's late! Like, how do you
get it so late?
897
00:46:14,940 --> 00:46:16,674
So risky,
898
00:46:16,674 --> 00:46:20,745
bringing us the chicken
and the... and the pork ribs.
899
00:46:24,415 --> 00:46:26,384
Um, in this case, pork ribs,
900
00:46:26,384 --> 00:46:29,787
um, you know, they're
really, really good.
901
00:46:29,787 --> 00:46:31,122
They're really good. Yeah.
902
00:46:31,122 --> 00:46:33,892
They're tasty, they're cooked
perfectly, they're tender.
903
00:46:33,892 --> 00:46:38,096
But yet they're caramelised
beautifully with your condiment.
904
00:46:38,096 --> 00:46:39,164
Yep.
905
00:46:41,166 --> 00:46:43,969
But the chicken, Rue. The chicken.
906
00:46:51,877 --> 00:46:53,578
Ohh!
907
00:46:55,146 --> 00:46:56,347
Stop it!
908
00:46:59,217 --> 00:47:00,451
Wow!
909
00:47:00,451 --> 00:47:04,255
I think the pork ribs are amazing.
910
00:47:05,891 --> 00:47:08,526
And I think the chicken
is even better,
911
00:47:08,526 --> 00:47:13,164
which just shows a level of
diversity in a condiment
912
00:47:13,164 --> 00:47:15,500
that Coles are probably looking for.
913
00:47:16,834 --> 00:47:17,936
This is different.
914
00:47:17,936 --> 00:47:19,804
This is not like a barbecue sauce
915
00:47:19,804 --> 00:47:21,739
that I've ever tasted before.
916
00:47:21,739 --> 00:47:25,243
Can I visualise myself buying a jar
917
00:47:25,243 --> 00:47:27,578
and your beaming smile on the
jar?
918
00:47:27,578 --> 00:47:31,382
Absolutely I can, and I would
pay bloody good money for it too.
919
00:47:32,817 --> 00:47:35,120
This was like a barbecue sauce
on fire
920
00:47:35,120 --> 00:47:37,522
but you've used it here
more as a marinade
921
00:47:37,522 --> 00:47:39,257
than you have as a barbecue sauce.
922
00:47:39,257 --> 00:47:42,961
And then, of course, you get
that soothing quality from the meat.
923
00:47:42,961 --> 00:47:45,063
This is really, really delicious.
924
00:47:45,063 --> 00:47:46,797
Good job.
Thank you.
925
00:47:46,797 --> 00:47:48,599
I'm just worried about
the size of the bottle,
926
00:47:48,599 --> 00:47:51,702
because how are we gonna fit
your smile on a normal-size
bottle?
927
00:47:54,139 --> 00:47:57,943
Move over, barbecue.
Hello, BarbeRue!
928
00:47:57,943 --> 00:47:59,744
That is spectacular.
929
00:47:59,744 --> 00:48:01,279
What I love about this is
930
00:48:01,279 --> 00:48:04,349
this is barbecue sauce
and hot sauce, best friends.
931
00:48:04,349 --> 00:48:06,784
It is the best of both
all in the one bottle.
932
00:48:06,784 --> 00:48:08,920
And then showing the two
different applications.
933
00:48:08,920 --> 00:48:11,156
First of all, the chicken -
beautifully succulent.
934
00:48:11,156 --> 00:48:13,791
And then you have the ribs
that were beautifully cooked,
935
00:48:13,791 --> 00:48:16,627
really nice and tender and
then smothered in that sauce.
936
00:48:16,627 --> 00:48:18,763
This is something
very, very special.
937
00:48:19,897 --> 00:48:24,602
I have no idea where this...
BarbeRue is gonna go.
938
00:48:24,602 --> 00:48:26,671
It could explode.
939
00:48:28,439 --> 00:48:30,175
I think you've done such a good job.
940
00:48:30,175 --> 00:48:32,010
Thanks, Rue.
Thank you!
941
00:48:35,913 --> 00:48:37,148
Oh, my gosh.
942
00:48:48,659 --> 00:48:52,597
Today we offered you an
opportunity that money cannot buy.
943
00:48:54,199 --> 00:48:55,967
To have something that you created
944
00:48:55,967 --> 00:48:59,204
available to the entire nation.
945
00:49:00,438 --> 00:49:03,074
To make your mark
in the food industry
946
00:49:03,074 --> 00:49:05,076
with a limited-edition product
947
00:49:05,076 --> 00:49:07,578
in Coles tomorrow.
948
00:49:11,149 --> 00:49:13,751
All of your condiments
were delicious.
949
00:49:14,986 --> 00:49:18,023
But one of you rose to the
challenge and produced
950
00:49:18,023 --> 00:49:20,425
not only a fantastic condiment
951
00:49:20,425 --> 00:49:22,627
but the perfect dish to go with it.
952
00:49:25,763 --> 00:49:26,964
And that was you...
953
00:49:28,366 --> 00:49:29,500
...Rue.
954
00:49:41,012 --> 00:49:43,014
I'm really happy. Um...
955
00:49:43,014 --> 00:49:44,982
I'm just thinking of my mum.
956
00:49:44,982 --> 00:49:49,420
Um, she came here, like, you
know, to give me a better life.
957
00:49:49,420 --> 00:49:52,223
What's a better life than to
have your sauce in Coles?
958
00:49:52,223 --> 00:49:54,392
You know? So...
959
00:49:55,393 --> 00:49:58,463
You have also won immunity from
Sunday's elimination.
960
00:49:58,463 --> 00:49:59,630
Yeah!
961
00:50:01,299 --> 00:50:03,101
One from one.
Yeah!
962
00:50:05,436 --> 00:50:06,804
Oh, my gosh.
963
00:50:07,938 --> 00:50:09,640
You know what, you guys?
964
00:50:09,640 --> 00:50:11,576
To watch you cook
these beautiful condiments
965
00:50:11,576 --> 00:50:13,711
then match dishes to it,
966
00:50:13,711 --> 00:50:16,814
the potential in this room
is sensational
967
00:50:16,814 --> 00:50:19,417
and I just couldn't be
more excited for all of you.
968
00:50:19,417 --> 00:50:21,152
So congratulations and well done.
969
00:50:22,653 --> 00:50:24,989
Give it up for Curtis,
everyone!
970
00:50:31,229 --> 00:50:32,863
Congratulations again to Rue.
971
00:50:33,864 --> 00:50:36,734
Everyone else, sorry to say,
but you'll be cooking in
Sunday's
972
00:50:36,734 --> 00:50:38,269
all-in elimination.
973
00:50:38,269 --> 00:50:41,372
So study up, get ready
and bring that A-game,
974
00:50:41,372 --> 00:50:42,873
'cause you're all gonna need it.
975
00:50:42,873 --> 00:50:45,643
See you later.
Good job, guys.
976
00:50:45,643 --> 00:50:47,545
Well done, guys!
977
00:50:50,181 --> 00:50:52,850
Oh!
978
00:50:55,019 --> 00:50:57,555
Sunday night
on MasterChef Australia...
979
00:50:57,555 --> 00:51:00,491
The one, the only Maggie Beer!
980
00:51:01,726 --> 00:51:04,162
...a true national icon...
981
00:51:04,162 --> 00:51:07,565
Oh, my goodness!
It's Maggie Beer! Ohh!
982
00:51:07,565 --> 00:51:10,067
...brings an Elimination Challenge
983
00:51:10,067 --> 00:51:12,970
that requires risk-taking.
984
00:51:12,970 --> 00:51:16,607
There could be some
spectacular things under here.
985
00:51:16,607 --> 00:51:18,576
Or they could all be booby
traps!
986
00:51:19,777 --> 00:51:23,214
Who will impress
their culinary hero?
987
00:51:23,214 --> 00:51:25,216
Oh! As you can tell,
I'm quite nervous!
988
00:51:25,216 --> 00:51:27,218
You're a rock star, Maggie.
989
00:51:27,218 --> 00:51:30,188
Rock star? I'm an
old girl, come on!
990
00:51:30,188 --> 00:51:33,324
And who will be
going home?
991
00:51:33,324 --> 00:51:35,393
This is gonna
be interesting!