1 00:00:07,308 --> 00:00:09,777 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,777 --> 00:00:14,548 You are the top 10 of MasterChef 2023! 3 00:00:14,548 --> 00:00:17,651 ...this major milestone 4 00:00:17,651 --> 00:00:20,454 and this massive legend... 5 00:00:20,454 --> 00:00:23,291 Holy crap - Curtis Stone! (CHORTLES) 6 00:00:23,291 --> 00:00:24,792 CURTIS: Let's go, come on! 7 00:00:24,792 --> 00:00:28,229 ...provided all the motivation they needed... 8 00:00:28,229 --> 00:00:30,631 DECLAN: Curtis definitely has high expectations. 9 00:00:30,631 --> 00:00:33,634 You know, he's a Michelin-star chef. 10 00:00:33,634 --> 00:00:36,937 Curtis Stone just said my ice-cream was looking good. Yes! 11 00:00:36,937 --> 00:00:41,575 ...in a service challenge celebrating root vegetables. 12 00:00:41,575 --> 00:00:43,744 MELISSA: That's clever cooking that is multidimensional. 13 00:00:43,744 --> 00:00:45,213 Really interesting to eat. 14 00:00:45,213 --> 00:00:46,814 ANDY: That is primo. 15 00:00:46,814 --> 00:00:50,718 JOCK: It sings of beautiful beetroot. I really love it. 16 00:00:50,718 --> 00:00:53,787 ...with the green team claiming the win. 17 00:00:53,787 --> 00:00:55,223 Congratulations! 18 00:00:55,223 --> 00:00:58,392 Whoo! Well done, guys! 19 00:00:59,393 --> 00:01:02,296 Tonight, Curtis returns 20 00:01:02,296 --> 00:01:05,766 with a very special battle for immunity... 21 00:01:05,766 --> 00:01:08,902 BRENT: I just want to win this thing so bad. 22 00:01:08,902 --> 00:01:12,940 ...and the prize of a lifetime. 23 00:01:16,977 --> 00:01:20,080 (RELAXED MUSIC) 24 00:01:22,683 --> 00:01:24,518 RUE: I'm excited. ADI: I'm excited! 25 00:01:24,518 --> 00:01:26,019 This is my first Immunity Challenge! 26 00:01:26,019 --> 00:01:27,921 Oh, that's awesome, Rue! 27 00:01:27,921 --> 00:01:30,124 (LAUGHS) Beautiful day. 28 00:01:30,124 --> 00:01:33,261 Yeah, it is. It's glorious. Oh, my gosh. 29 00:01:33,261 --> 00:01:35,496 Day for it! 30 00:01:36,997 --> 00:01:38,699 Good luck, guys! 31 00:01:42,035 --> 00:01:44,538 (GANTRY CONTESTANTS CHEER) 32 00:01:49,177 --> 00:01:50,844 Curtis Stone in the house again, 33 00:01:50,844 --> 00:01:52,380 which is wonderful! 34 00:01:52,380 --> 00:01:55,383 I've been in a couple of Immunities, but I've not pulled off a win yet, 35 00:01:55,383 --> 00:01:57,485 so, hopefully, today could be my day. 36 00:02:07,628 --> 00:02:09,163 Good morning, everybody. 37 00:02:09,163 --> 00:02:10,564 Good morning! Morning! 38 00:02:11,565 --> 00:02:14,001 Please welcome back Curtis Stone! 39 00:02:14,001 --> 00:02:16,670 (CONTESTANTS CHEER) 40 00:02:22,576 --> 00:02:25,446 This is an Immunity Challenge 41 00:02:25,446 --> 00:02:29,550 which means that one of you will win guaranteed immunity 42 00:02:29,550 --> 00:02:31,319 from Sunday night's elimination. 43 00:02:31,319 --> 00:02:32,586 Yes! So good! 44 00:02:32,586 --> 00:02:36,490 But because it's MasterChef: Secrets Surprises, 45 00:02:36,490 --> 00:02:39,993 today's Immunity Challenge is a bit of a surprise. 46 00:02:39,993 --> 00:02:41,629 Ooh! Oh! 47 00:02:41,629 --> 00:02:45,366 At the end of today, one of you will win immunity 48 00:02:45,366 --> 00:02:47,268 from Sunday night's elimination, but... 49 00:02:49,403 --> 00:02:53,441 ...there will be no extra chance of an immunity pin up for grabs today. 50 00:02:53,441 --> 00:02:54,942 Not happening. 51 00:02:56,577 --> 00:02:59,713 And that's because whoever wins today's challenge 52 00:02:59,713 --> 00:03:05,586 will also win the biggest prize we've ever given away. 53 00:03:05,586 --> 00:03:07,087 Ohh! (ADI LAUGHS NERVOUSLY) 54 00:03:08,256 --> 00:03:13,861 In round 1, we want you to bring us your family's secret condiment. 55 00:03:15,162 --> 00:03:19,467 But only the top three condiments will progress to round 2 56 00:03:19,467 --> 00:03:22,770 where the HUGE PRIZE is on offer. 57 00:03:24,872 --> 00:03:26,340 (CHUCKLES) 58 00:03:26,340 --> 00:03:30,344 Usually we'd wait till round 2 to tell you what you're playing for. 59 00:03:31,712 --> 00:03:34,748 But because this is such a huge prize, 60 00:03:34,748 --> 00:03:37,050 we reckon you should know right now. 61 00:03:37,050 --> 00:03:40,120 Light that flame, get you guys going. 62 00:03:40,120 --> 00:03:42,423 So the winner of round 2, 63 00:03:42,423 --> 00:03:46,026 they'll not only win immunity from Sunday's elimination, 64 00:03:46,026 --> 00:03:49,797 but they'll also have their winning condiment bottled 65 00:03:49,797 --> 00:03:54,268 and rolled out en masse direct to the shelves of Coles 66 00:03:54,268 --> 00:03:58,038 for a limited time right around the whole country. 67 00:03:58,038 --> 00:04:00,040 Ohh! You're kidding! 68 00:04:00,040 --> 00:04:01,675 Let's go! 69 00:04:01,675 --> 00:04:04,211 Oh! How good is that? 70 00:04:04,211 --> 00:04:06,980 RHIANNON: This is epic! Oh, my God! 71 00:04:06,980 --> 00:04:08,982 Please let me win today! 72 00:04:08,982 --> 00:04:11,585 I'd actually just go and stand there 73 00:04:11,585 --> 00:04:13,387 and just, like, show all the customers 74 00:04:13,387 --> 00:04:15,623 that this is me. (LAUGHS) 75 00:04:15,623 --> 00:04:17,458 This is the one! 76 00:04:17,458 --> 00:04:20,093 Oh, man! This is the one to win. 77 00:04:23,096 --> 00:04:26,400 Speaking of condiments - what's a great condiment to you? 78 00:04:26,400 --> 00:04:29,637 Look, a condiment, to me, is something that improves a meal. 79 00:04:29,637 --> 00:04:32,706 So I think you've gotta think through all the different dishes 80 00:04:32,706 --> 00:04:34,542 that you can use a condiment for. 81 00:04:34,542 --> 00:04:38,379 Guys, I don't even know if I have the words to explain 82 00:04:38,379 --> 00:04:40,648 the magnitude of this opportunity. 83 00:04:40,648 --> 00:04:45,218 People spend years trying to just get that introduction 84 00:04:45,218 --> 00:04:48,589 to maybe one day get a product on the shelves at Coles. 85 00:04:50,157 --> 00:04:54,728 You guys are guaranteed that if you serve us the best condiment 86 00:04:54,728 --> 00:04:56,564 and win round 2 today, 87 00:04:56,564 --> 00:04:58,932 you end up on the shelves tomorrow. 88 00:04:58,932 --> 00:05:00,801 Wow! 89 00:05:00,801 --> 00:05:02,803 It all starts with one product. 90 00:05:02,803 --> 00:05:05,038 And if that product's good enough and it works, 91 00:05:05,038 --> 00:05:06,540 who knows where it takes you? 92 00:05:08,175 --> 00:05:12,012 In round 1, we're gonna give you 45 minutes 93 00:05:12,012 --> 00:05:13,881 to make your secret condiment. 94 00:05:13,881 --> 00:05:16,584 Curtis, I think it's only right that you do the honours. 95 00:05:16,584 --> 00:05:18,151 You wanna set them off? 96 00:05:18,151 --> 00:05:20,187 You ready, guys? ALL: Yes! 97 00:05:20,187 --> 00:05:23,691 Good, because your time starts... now! Good luck! 98 00:05:23,691 --> 00:05:25,659 Go, go! (ONLOOKERS CHEER) 99 00:05:27,160 --> 00:05:28,596 RALPH: Let's go. 100 00:05:28,596 --> 00:05:31,999 RUE: Today we're actually going to be making 101 00:05:31,999 --> 00:05:33,967 our own condiment. 102 00:05:35,603 --> 00:05:37,771 I love this. I love this! 103 00:05:37,771 --> 00:05:41,308 I feel like I've been waiting for this day! (GIGGLES) 104 00:05:41,308 --> 00:05:43,110 Yep. 105 00:05:43,110 --> 00:05:45,312 I actually love all condiments, 106 00:05:45,312 --> 00:05:47,581 but there's one that I'm in love with. 107 00:05:47,581 --> 00:05:49,750 Perfect. I think I'm done. 108 00:05:49,750 --> 00:05:51,952 Barbecue sauce. Let's go, Rue! 109 00:05:53,387 --> 00:05:57,124 I actually never had barbecue sauce until I came to Australia 110 00:05:57,124 --> 00:06:00,628 and when I had barbecue sauce, I immediately fell in love. 111 00:06:00,628 --> 00:06:03,464 And I'm actually doing, like, a sweet, 112 00:06:03,464 --> 00:06:06,900 tangy, smoky, spicy barbecue sauce. 113 00:06:06,900 --> 00:06:08,502 MALISSA: Come on, Rue! 114 00:06:08,502 --> 00:06:13,106 There is definitely no secret barbecue sauce recipe in my family. 115 00:06:13,106 --> 00:06:14,742 I have no reference other than 116 00:06:14,742 --> 00:06:17,110 the barbecue sauce I've gotten from Coles. 117 00:06:19,379 --> 00:06:22,883 How did Zimbabwe not have barbecue sauce? Like, it's the best thing. 118 00:06:24,351 --> 00:06:25,819 When I tasted it, 119 00:06:25,819 --> 00:06:27,588 my mind was... 120 00:06:27,588 --> 00:06:29,056 (IMITATES EXPLOSION) 121 00:06:29,056 --> 00:06:30,090 ...blown. 122 00:06:31,091 --> 00:06:33,026 I will definitely make sure that 123 00:06:33,026 --> 00:06:34,828 this is the best barbecue sauce they've tried. 124 00:06:36,029 --> 00:06:38,666 I cannot wait for them to try it. 125 00:06:39,667 --> 00:06:41,101 JOCK: How good is this? 126 00:06:41,101 --> 00:06:45,873 I mean, how hard is it to get a product even into Coles, 127 00:06:45,873 --> 00:06:47,441 let alone in this time frame? 128 00:06:47,441 --> 00:06:51,211 Like, tomorrow, one of those guys is gonna have a product on the shelf. 129 00:06:51,211 --> 00:06:52,546 It's hard, right? 130 00:06:52,546 --> 00:06:54,715 It's... it's virtually impossible. 131 00:06:54,715 --> 00:06:58,652 There's millions of transactions per week that happen in Coles, 132 00:06:58,652 --> 00:07:00,454 so you're literally in front of the entire country 133 00:07:00,454 --> 00:07:02,055 over a period of time. 134 00:07:02,055 --> 00:07:03,857 To be able to come up with one recipe 135 00:07:03,857 --> 00:07:05,493 that everybody gets to try, 136 00:07:05,493 --> 00:07:07,094 it's a pretty special opportunity. 137 00:07:07,094 --> 00:07:09,463 And it's all about that little jar of deliciousness. 138 00:07:09,463 --> 00:07:11,465 We love condiments. I mean, I can't live without them. 139 00:07:11,465 --> 00:07:12,933 It could also be life-changing. 140 00:07:12,933 --> 00:07:15,435 Like, if this thing absolutely flies, 141 00:07:15,435 --> 00:07:17,538 they're not taking it off. 142 00:07:21,208 --> 00:07:23,043 Rhiannon. Hey! 143 00:07:23,043 --> 00:07:24,545 What are you making? Tell me. 144 00:07:24,545 --> 00:07:27,848 I'm doing, like, a Thai-inspired chilli, mango and pineapple chutney. 145 00:07:27,848 --> 00:07:30,851 And is that something that you think is missing 146 00:07:30,851 --> 00:07:32,720 from a supermarket shelf? 147 00:07:32,720 --> 00:07:35,623 Bloody oath it is! Why pineapple? 148 00:07:35,623 --> 00:07:38,926 Because I'm from North Queensland, so I'm a bit troppo, you know? 149 00:07:38,926 --> 00:07:40,861 So pineapple, mango, that's what we love. 150 00:07:40,861 --> 00:07:43,597 (ALL LAUGH) 151 00:07:43,597 --> 00:07:46,700 What is it? What's the thing? The sweet, the sour, the salty. 152 00:07:46,700 --> 00:07:49,102 They're just gonna go, "Yum!" How spicy are you talking? 153 00:07:49,102 --> 00:07:51,505 No, it's not that spicy. I'm feeding it to the kids. 154 00:07:51,505 --> 00:07:52,573 You are? OK. Yeah. 155 00:07:52,806 --> 00:07:54,975 Well, as long as your kids can handle a little bit of spice. 156 00:07:54,975 --> 00:07:56,176 A little bit of spice. Yeah. 157 00:07:56,176 --> 00:07:58,011 I want it to have that kick 158 00:07:58,011 --> 00:08:00,748 but I don't want it to be, like, blow your head off. 159 00:08:00,748 --> 00:08:02,916 I need to get that balance right. 160 00:08:02,916 --> 00:08:05,786 MALISSA: Whoo! Go, Rhi! Whoo! CATH: Yes! 161 00:08:05,786 --> 00:08:07,821 ANTONIO: Let's go, Ralphie. 162 00:08:12,425 --> 00:08:13,627 Ralph. G'day. 163 00:08:13,627 --> 00:08:15,362 How are you, mate? I'm good, and yourself? 164 00:08:15,362 --> 00:08:17,164 What are you doing? Chakalaka. 165 00:08:17,164 --> 00:08:19,600 It's like a South African vegetable relish. 166 00:08:19,600 --> 00:08:21,201 And you pretty much have it with anything. 167 00:08:21,201 --> 00:08:22,803 Really, barbecues is what we have it with. 168 00:08:22,803 --> 00:08:24,304 Every time you have a barbecue... 169 00:08:24,304 --> 00:08:26,473 A braai! Yeah, as we call it, a braai. 170 00:08:26,473 --> 00:08:28,475 And you'd have that ready to go on the side. 171 00:08:28,475 --> 00:08:31,545 What is gonna give you that top three spot today? 172 00:08:31,545 --> 00:08:33,146 I always add a little bit of thyme 173 00:08:33,146 --> 00:08:35,182 and a little bit of rosemary in there as well 174 00:08:35,182 --> 00:08:36,850 and then I just balance with lime. 175 00:08:36,850 --> 00:08:38,318 I like mine a little bit hotter, 176 00:08:38,318 --> 00:08:41,421 but also I love the smokiness to come through in my chakalaka. 177 00:08:41,421 --> 00:08:44,191 So as long as this tastes fantastic, people will try it. 178 00:08:44,191 --> 00:08:46,226 And if you're the only player in the market, 179 00:08:46,226 --> 00:08:48,428 well, I tell you what, that's a good place to be. 180 00:08:48,428 --> 00:08:50,263 (LAUGHS) Yeah, let's hope so! Thank you. 181 00:08:51,699 --> 00:08:54,201 So we don't have much time with this, 45 minutes. 182 00:08:54,201 --> 00:08:55,669 But luckily it's mainly vegetables 183 00:08:55,669 --> 00:08:57,270 and to kind of break those vegetables down, 184 00:08:57,270 --> 00:08:58,772 we don't need too much time. 185 00:08:58,772 --> 00:09:00,841 But I haven't got time to char my capsicum 186 00:09:00,841 --> 00:09:03,343 so instead I'm just gonna use smoked paprika 187 00:09:03,343 --> 00:09:04,945 and I'm gonna put a little bit extra 188 00:09:04,945 --> 00:09:07,147 just to enhance that smoky flavour. 189 00:09:07,147 --> 00:09:09,149 CATH: How's Curtis's hair! 190 00:09:09,149 --> 00:09:11,251 MALISSA: It's a great head of hair! It's amazing! 191 00:09:12,252 --> 00:09:14,454 There's a place on the shelf with your name on it. 192 00:09:14,454 --> 00:09:17,457 30 minutes to go! Come on, only 30 minutes! 193 00:09:17,457 --> 00:09:19,559 (ONLOOKERS CHEER AND CLAP) 194 00:09:19,559 --> 00:09:21,461 Oh, my gosh. 195 00:09:28,401 --> 00:09:31,705 I'm gonna go with a sort of North-African-inspired condiment 196 00:09:31,705 --> 00:09:33,173 sort of like a harissa. 197 00:09:33,173 --> 00:09:34,574 I love harissa. 198 00:09:34,574 --> 00:09:36,409 I think it goes so well, you know, 199 00:09:36,409 --> 00:09:38,712 stirred into dips and on meats. 200 00:09:38,712 --> 00:09:40,513 But I don't want it to be too spicy. 201 00:09:40,513 --> 00:09:42,482 DECLAN: Nice, Adi! Let's go! 202 00:09:43,483 --> 00:09:46,053 I'm gonna use capsicum, a little bit of charred eggplant 203 00:09:46,053 --> 00:09:48,288 and get it to be a smoky flavour. 204 00:09:48,288 --> 00:09:49,556 Looks good. 205 00:09:49,556 --> 00:09:52,492 I am also using citrus - orange and some lemon - 206 00:09:52,492 --> 00:09:54,327 which'll just give it a little bit of lift. 207 00:09:55,562 --> 00:09:57,464 I just want this to be really flavoursome 208 00:09:57,464 --> 00:09:58,932 but also really accessible. 209 00:09:58,932 --> 00:10:02,069 It'll have a little kick to it, but, you know, 210 00:10:02,069 --> 00:10:03,671 I want everyone to eat this, 211 00:10:03,671 --> 00:10:05,906 not just spice fiends. 212 00:10:05,906 --> 00:10:08,108 So... just spicy enough. 213 00:10:09,342 --> 00:10:12,713 I need to work a lot faster because I need time 214 00:10:12,713 --> 00:10:15,783 to concentrate these flavours with those spices. 215 00:10:18,886 --> 00:10:20,654 Brent, what are you making? 216 00:10:20,654 --> 00:10:23,623 I'm doing a mango chilli sauce. 217 00:10:23,623 --> 00:10:25,659 Is this something in the family or... 218 00:10:25,659 --> 00:10:27,661 Yeah, I've done this sauce a fair few times. 219 00:10:27,661 --> 00:10:30,664 It's not, like, in-your-face spicy. How did you come up with the recipe? 220 00:10:30,664 --> 00:10:33,834 I knew I wanted sweetness, so I used dates 221 00:10:33,834 --> 00:10:35,335 instead of using sugar. 222 00:10:35,335 --> 00:10:37,337 Yeah, I just had some maple syrup there one day 223 00:10:37,337 --> 00:10:38,839 and I just thought, you know, 224 00:10:38,839 --> 00:10:41,208 "I want it a bit more sweeter, so let's add it in," 225 00:10:41,208 --> 00:10:43,176 And it just... You know, it works. 226 00:10:43,176 --> 00:10:45,378 Are you ready for your face to be on a jar, mate? 227 00:10:45,378 --> 00:10:47,114 That beard of yours? (LAUGHS) 228 00:10:47,114 --> 00:10:48,115 Good luck, buddy. Thank you! 229 00:10:48,115 --> 00:10:50,183 CATH: Let's go! Come on, Brent! 230 00:10:52,419 --> 00:10:54,788 I would absolutely love to have my ugly mug 231 00:10:54,788 --> 00:10:56,690 on a jar in Coles. 232 00:10:56,690 --> 00:10:59,059 This is, like, massive for any of us to win. 233 00:10:59,059 --> 00:11:01,528 My strategy is I want to 234 00:11:01,528 --> 00:11:04,331 put something in a jar that I would use, 235 00:11:04,331 --> 00:11:06,099 you know, on a Sunday afternoon. 236 00:11:06,099 --> 00:11:08,235 A few cold beers, the footy's on, 237 00:11:08,235 --> 00:11:10,437 barbecue, slather a bit of this. 238 00:11:10,437 --> 00:11:12,372 It goes on everything. Anything fatty. 239 00:11:12,372 --> 00:11:13,841 Fish loves it. 240 00:11:13,841 --> 00:11:17,044 Like your pork bellies, your lamb shanks 241 00:11:17,044 --> 00:11:19,246 even chuck it on the old humble snags. 242 00:11:19,246 --> 00:11:21,181 So, yeah, I'm excited to cook it. 243 00:11:21,181 --> 00:11:22,716 (PROCESSOR WHIRRS) 244 00:11:25,485 --> 00:11:27,120 Rue. Hello! 245 00:11:27,120 --> 00:11:29,022 What are you making? I'm intrigued. 246 00:11:29,022 --> 00:11:30,891 Rue's BarbeRue Sauce. Barbecue sauce. 247 00:11:30,891 --> 00:11:33,326 I see what you did there. Yep. 248 00:11:33,326 --> 00:11:36,263 Yes! (LAUGHS) BarbeRue Sauce. OK. 249 00:11:36,263 --> 00:11:39,266 Tell me, why is your barbecue sauce the best? 250 00:11:39,266 --> 00:11:41,534 I'm just taking, like, a little bit of a detour, 251 00:11:41,534 --> 00:11:44,905 so this one is a bit sweet, a bit spicy, a bit tangy. 252 00:11:44,905 --> 00:11:46,774 Sweet, spicy, tangy. 253 00:11:46,774 --> 00:11:48,776 I love all of those things in a barbecue sauce! 254 00:11:48,776 --> 00:11:50,944 Sounds good to me! Sounds good. 255 00:11:50,944 --> 00:11:52,980 So I'm kinda looking forward to this one! 256 00:11:52,980 --> 00:11:56,316 Yeah, I will not disappoint, yeah. Thank you! Thank you, guys. 257 00:11:57,617 --> 00:11:59,820 Normally, a barbecue sauce is mostly sweet. 258 00:11:59,820 --> 00:12:02,823 And I've just decided to go 259 00:12:02,823 --> 00:12:04,357 tangy and spicy. 260 00:12:04,357 --> 00:12:06,760 So, smoked paprika 261 00:12:06,760 --> 00:12:09,129 and some cayenne pepper. 262 00:12:09,129 --> 00:12:10,663 CATH: I love that colour, Rue! 263 00:12:10,663 --> 00:12:12,800 You know, for the hot date, 264 00:12:12,800 --> 00:12:14,802 because would it be a hot date without the cayenne? 265 00:12:14,802 --> 00:12:16,136 No! 266 00:12:19,706 --> 00:12:21,441 Not too hot, then, Rue, is it? Good? 267 00:12:21,441 --> 00:12:22,910 (WHISPERS) It's spicy. 268 00:12:22,910 --> 00:12:25,512 I need to balance this barbecue sauce. 269 00:12:27,347 --> 00:12:29,950 I keep tasting, I keep tasting, I keep tasting. 270 00:12:30,951 --> 00:12:33,086 But there was so much chilli 271 00:12:33,086 --> 00:12:34,788 I don't even know what I'm tasting anymore. 272 00:12:36,056 --> 00:12:37,357 Ooh! 273 00:12:37,357 --> 00:12:39,993 I'm having a mouth malfunction! 274 00:12:53,040 --> 00:12:54,507 Let's go, Rue! 275 00:12:54,507 --> 00:12:56,543 Ooh! 276 00:12:56,543 --> 00:12:58,846 I've tasted this barbecue sauce 277 00:12:58,846 --> 00:13:01,514 for 20 minutes straight 278 00:13:01,514 --> 00:13:05,853 and there was so much chilli I don't even know what I'm tasting anymore. 279 00:13:05,853 --> 00:13:08,155 Ooh! That was hot. 280 00:13:08,155 --> 00:13:10,490 I'm having a mouth malfunction! 281 00:13:10,490 --> 00:13:13,060 CATH: You wanna balance that hotness, though, remember. 282 00:13:13,060 --> 00:13:14,261 Yep. 283 00:13:14,261 --> 00:13:18,198 Think I need to sweeten it up a little bit. 284 00:13:18,198 --> 00:13:21,301 If I can nail this, I can go to round 2. 285 00:13:21,301 --> 00:13:25,272 And the little golden pot at the end of this challenge 286 00:13:25,272 --> 00:13:28,475 is... is something I really want. 287 00:13:28,475 --> 00:13:31,011 Today's the day for one epic condiment. 288 00:13:31,011 --> 00:13:33,013 And you got 15 minutes to go. 289 00:13:33,013 --> 00:13:36,549 Come on, guys! 15 minutes! Come on, Rue! 290 00:13:36,549 --> 00:13:38,018 Finish it off! 291 00:13:38,018 --> 00:13:40,353 Come on, Rue! Let's go, Ralph! 292 00:13:41,454 --> 00:13:43,190 Come on, Adi! 293 00:13:43,190 --> 00:13:46,393 I'm working on my harissa. DECLAN: Nice, Adi. 294 00:13:46,393 --> 00:13:49,029 My capsicum and my eggplant are now charred. 295 00:13:49,029 --> 00:13:51,398 I'm just gonna start blending it up now 296 00:13:51,398 --> 00:13:53,400 so that I can cook it down. 297 00:13:53,400 --> 00:13:55,635 (WHIRRS) 298 00:13:55,635 --> 00:13:58,738 I make straight harissa all the time at home and it's really good, 299 00:13:58,738 --> 00:14:01,041 but I don't want it to be too spicy. 300 00:14:01,041 --> 00:14:02,876 I don't want it to be like other harissas 301 00:14:02,876 --> 00:14:04,811 that are already on the supermarket shelf. 302 00:14:04,811 --> 00:14:06,446 CATH: How's it tasting? 303 00:14:06,446 --> 00:14:07,647 Not there yet. 304 00:14:07,647 --> 00:14:10,650 So not quite tasting as punchy as I want it to taste. 305 00:14:12,685 --> 00:14:15,288 It's tasting like it's got elements of harissa in it, 306 00:14:15,288 --> 00:14:17,657 but it's not a clear-cut harissa. 307 00:14:17,657 --> 00:14:20,593 Come on, Adi. Need to get that on. 308 00:14:21,694 --> 00:14:24,697 I'm concerned because I need time 309 00:14:24,697 --> 00:14:26,599 to really concentrate those flavours. 310 00:14:26,599 --> 00:14:28,768 45 minutes goes fast in this kitchen. 311 00:14:30,870 --> 00:14:33,573 How you going, Brent? Yep. Good. 312 00:14:33,573 --> 00:14:35,608 The colour's awesome on that, Brent. 313 00:14:37,010 --> 00:14:39,346 Mango chilli ketchup, it's yum, 314 00:14:39,346 --> 00:14:42,849 but it's not, like, screaming its full potential. 315 00:14:42,849 --> 00:14:44,617 I am gonna punch it up by 30%. 316 00:14:44,617 --> 00:14:47,988 So that's just gonna come with adding the right amount of vinegar. 317 00:14:47,988 --> 00:14:50,023 Make it a little bit sour. 318 00:14:50,023 --> 00:14:53,026 I want that sweetness, so there's maple syrup in there. 319 00:14:53,026 --> 00:14:56,463 As that cooks and reduces, they'll come to life. 320 00:14:56,463 --> 00:14:58,198 Smells good, buddy. 321 00:14:58,198 --> 00:15:02,002 So it's sort of a balancing act and getting it right where I want it. 322 00:15:03,270 --> 00:15:05,438 Chuck it on the old snag and it'd be delicious. 323 00:15:05,438 --> 00:15:09,476 Time to bring it all together. Five minutes to go! Come on! 324 00:15:09,476 --> 00:15:12,145 CURTIS: Come on, let's go! You can do it, you can do it! 325 00:15:13,713 --> 00:15:16,416 Come on, Ralph! Come on, Adi! 326 00:15:17,550 --> 00:15:20,353 Oh, that's smelling good, guys! 327 00:15:21,921 --> 00:15:24,157 Look how cute these jars are. Yeah! 328 00:15:24,157 --> 00:15:26,493 My mango pineapple chilli chutney is done. 329 00:15:26,493 --> 00:15:27,961 I'm just gonna jar 'er up. 330 00:15:27,961 --> 00:15:29,429 I'm happy with the flavours. 331 00:15:29,429 --> 00:15:31,598 I can taste sweet, sour, spicy 332 00:15:31,598 --> 00:15:33,366 and it's exactly where I wanna be. 333 00:15:33,366 --> 00:15:35,202 And I like the colour in it too, actually. 334 00:15:35,202 --> 00:15:36,203 Yeah. 335 00:15:36,436 --> 00:15:38,405 I guess you're always worried that the judges won't like it 336 00:15:38,405 --> 00:15:40,007 as much as you, but you know what? 337 00:15:40,007 --> 00:15:42,642 I'm like, "Yum! This is delicious!" 338 00:15:42,642 --> 00:15:46,679 Cath's giving me the nod of approval. So, you know, winning at life! 339 00:15:49,616 --> 00:15:50,683 I'm happy. 340 00:15:50,683 --> 00:15:52,319 MALISSA: Ralph, that smells good. 341 00:15:52,319 --> 00:15:54,321 Chakalaka. 342 00:15:54,321 --> 00:15:57,090 Looks amazing, it smells delicious. 343 00:15:57,090 --> 00:15:59,592 But I'm really hoping that using the smoked paprika 344 00:15:59,592 --> 00:16:01,328 instead of roast capsicums 345 00:16:01,328 --> 00:16:03,596 adds that little bit of smokiness that I want. 346 00:16:03,596 --> 00:16:06,833 CATH: Good onya, Ralph. Chakalaka! (LAUGHS) 347 00:16:06,833 --> 00:16:09,169 One minute to go! 348 00:16:10,537 --> 00:16:12,105 CATH: Come on, Adi! Finish it off! 349 00:16:12,105 --> 00:16:14,341 I would like it to be cooked down a bit more. 350 00:16:15,442 --> 00:16:17,344 MALISSA: Come on, get it in the jar. 351 00:16:18,545 --> 00:16:19,579 RUE: Yep. 352 00:16:21,248 --> 00:16:22,282 Come on, Rue. 353 00:16:23,283 --> 00:16:25,985 Yep, she needs to work fast. Keep going! 354 00:16:25,985 --> 00:16:29,956 I get my barbecue sauce in the bottle. 355 00:16:29,956 --> 00:16:35,262 And I'm just thinking, "I hope my sauce is well balanced." 356 00:16:35,262 --> 00:16:37,297 Yes! Go, Rue. 357 00:16:37,297 --> 00:16:40,300 But look, it's... it's too late for that now. 358 00:16:40,300 --> 00:16:42,735 I just have to be proud of the work that I've done. 359 00:16:44,471 --> 00:16:45,505 Here it is! 360 00:16:45,505 --> 00:16:48,608 10, 9, 8, 361 00:16:48,608 --> 00:16:51,278 7, 6, 5, 362 00:16:51,278 --> 00:16:54,947 4, 3, 2, 1. 363 00:16:54,947 --> 00:16:56,583 That's it! 364 00:16:56,583 --> 00:16:58,151 Whoo! 365 00:16:58,151 --> 00:16:59,352 CURTIS: Wow! 366 00:17:01,721 --> 00:17:04,157 Well done, guys. Well done. 367 00:17:08,495 --> 00:17:11,564 What we asked for was one killer condiment 368 00:17:11,564 --> 00:17:14,834 to possibly go on the shelves at Coles. 369 00:17:16,469 --> 00:17:18,338 And the first one we'd like to taste... 370 00:17:18,338 --> 00:17:19,606 ...belongs to... 371 00:17:20,840 --> 00:17:22,041 ...Rhiannon. 372 00:17:22,041 --> 00:17:24,711 (CONTESTANTS CHEER AND APPLAUD) 373 00:17:32,519 --> 00:17:34,087 Righto, Rhiannon. What's the condiment? 374 00:17:34,087 --> 00:17:36,956 It's a troppo mango pineapple chutney. 375 00:17:36,956 --> 00:17:39,959 What would you normally put this on if you went and grabbed it at Coles? 376 00:17:39,959 --> 00:17:42,329 You'd put it on, like, maybe a Thai fishcake, 377 00:17:42,329 --> 00:17:45,165 you'd put it on a curry, you'd just use it as a condiment. 378 00:17:45,165 --> 00:17:47,367 Should we do it? You reckon we... Get into it! 379 00:18:05,785 --> 00:18:07,187 This is delicious. 380 00:18:07,187 --> 00:18:10,190 It is a tutti-frutti wonder. 381 00:18:10,190 --> 00:18:13,360 It's really bright because of the acidity from the pineapple, 382 00:18:13,360 --> 00:18:15,128 sweet because of the mango 383 00:18:15,128 --> 00:18:18,198 and then you've balanced the ginger hit, the chilli - 384 00:18:18,198 --> 00:18:20,367 all of the goodness just punctuates within. 385 00:18:21,401 --> 00:18:24,237 This could have sweet or savoury applications, I think. 386 00:18:24,237 --> 00:18:25,405 Yep. 387 00:18:25,405 --> 00:18:28,208 The options are limitless. Thank you. 388 00:18:28,208 --> 00:18:31,444 Rhiannon, I think great condiments work lots of different ways. 389 00:18:32,545 --> 00:18:35,548 My mind's racing of all the different things I'd use this on. 390 00:18:35,548 --> 00:18:38,185 It's spicy, but I love it. 391 00:18:38,185 --> 00:18:41,120 And I think that this could go a long, long way. 392 00:18:41,120 --> 00:18:42,622 Well done. Thank you! 393 00:18:43,956 --> 00:18:45,725 Rhiannon, I also love it. 394 00:18:47,260 --> 00:18:49,762 It would certainly brighten up and hide 395 00:18:49,762 --> 00:18:51,364 a lot of fairly ordinary dinners, 396 00:18:51,364 --> 00:18:53,800 which is what I think great condiments do. 397 00:18:53,800 --> 00:18:56,269 Troppo. Big play for the win there. 398 00:18:56,269 --> 00:18:58,605 Big play for the win. Thank you so much! 399 00:18:58,605 --> 00:19:00,207 (CONTESTANTS CHEER AND APPLAUD) 400 00:19:06,379 --> 00:19:07,814 I've gone troppo! 401 00:19:07,814 --> 00:19:11,751 The next big thing we'd like to taste belongs to Brent. 402 00:19:11,751 --> 00:19:13,820 (CONTESTANTS CHEER AND APPLAUD) 403 00:19:21,394 --> 00:19:23,230 Brent, what have you made us today? 404 00:19:23,230 --> 00:19:25,031 A mango chilli sauce. 405 00:19:25,031 --> 00:19:26,499 So, sweet and spicy? 406 00:19:26,499 --> 00:19:28,167 Sweet and spicy, yeah. Wonderful. 407 00:19:47,186 --> 00:19:48,355 I like it, mate. 408 00:19:48,355 --> 00:19:51,758 And I like the consistency of it as well. 409 00:19:51,758 --> 00:19:54,561 You've got a sort of velvety silkiness about it 410 00:19:54,561 --> 00:19:56,696 even though there's still texture in there. 411 00:19:58,030 --> 00:20:00,199 I think the mango's kinda sweet and sour. 412 00:20:00,199 --> 00:20:03,303 You got the maple syrup, you got the dates in there. 413 00:20:03,303 --> 00:20:05,372 They all kinda play a different role. Yep. 414 00:20:05,372 --> 00:20:07,106 And they bring everything together 415 00:20:07,106 --> 00:20:09,141 into what's a really, really tasty sauce. 416 00:20:09,141 --> 00:20:10,142 Thank you. 417 00:20:10,443 --> 00:20:12,545 I think of lots of things that I'd wanna serve that with. 418 00:20:12,545 --> 00:20:15,382 If I was barbecuing pork chops or pork ribs, 419 00:20:15,382 --> 00:20:16,849 that would be really nice with it. 420 00:20:16,849 --> 00:20:18,785 So it could kind of act as a glaze 421 00:20:18,785 --> 00:20:21,053 or kind of act as a sauce or a ketchup. 422 00:20:21,053 --> 00:20:23,590 I think it's a really tasty sauce. 423 00:20:23,590 --> 00:20:26,259 Oh, sweet. Awesome. Thanks, guys. 424 00:20:26,259 --> 00:20:28,495 CONTESTANT: Well done, Brent! Whoo-hoo! 425 00:20:32,064 --> 00:20:35,735 The next condiment we'd like to try was cooked by Ralph. 426 00:20:35,735 --> 00:20:37,370 CONTESTANT: Whoo! 427 00:20:38,971 --> 00:20:40,072 MALISSA: Go, Ralphie. 428 00:20:43,910 --> 00:20:44,911 MELISSA: OK. 429 00:20:48,047 --> 00:20:51,250 What did you make? I made you some chakalaka today. 430 00:21:10,970 --> 00:21:12,739 Two things that I really love about it. 431 00:21:12,739 --> 00:21:14,907 The spice blend. 432 00:21:14,907 --> 00:21:16,543 It is really delicious. 433 00:21:16,543 --> 00:21:18,010 Quite unique. 434 00:21:18,010 --> 00:21:22,815 And also that hit of fresh rosemary and fresh thyme right at the end. 435 00:21:22,815 --> 00:21:25,117 For me, it just doesn't have enough 436 00:21:25,117 --> 00:21:27,787 to go, "That's an epic chakalaka." 437 00:21:27,787 --> 00:21:30,623 But I can see it being so close. 438 00:21:30,623 --> 00:21:31,858 Thank you. 439 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 440 00:21:35,061 --> 00:21:36,663 with some meats, 441 00:21:36,663 --> 00:21:37,764 it would be wonderful. 442 00:21:37,764 --> 00:21:39,899 It's almost like a spiced-up ratatouille. 443 00:21:41,100 --> 00:21:43,102 What I like about your chakalaka is 444 00:21:43,102 --> 00:21:45,805 that it has a really lovely savoury quality to it. 445 00:21:45,805 --> 00:21:48,341 It's sort of round, savoury 446 00:21:48,341 --> 00:21:51,210 and I could see it on, like, a fully loaded fries 447 00:21:51,210 --> 00:21:52,945 at a festival or something like that 448 00:21:52,945 --> 00:21:55,014 because it does give that kind of 449 00:21:55,014 --> 00:21:58,084 substantial feeling to it. 450 00:21:59,619 --> 00:22:01,320 Thank you, Ralph. Thanks, Ralph. 451 00:22:01,320 --> 00:22:02,955 Thank you. 452 00:22:02,955 --> 00:22:04,657 Go, Ralphie. 453 00:22:07,794 --> 00:22:09,529 Next up, Adi. 454 00:22:09,529 --> 00:22:10,763 Yeah! Whoo! 455 00:22:12,298 --> 00:22:14,534 I'm worried about my harissa because 456 00:22:14,534 --> 00:22:17,069 I didn't leave time to really cook this down. 457 00:22:18,605 --> 00:22:22,241 But I'm hoping that I was able to concentrate these flavours. 458 00:22:30,082 --> 00:22:32,151 (TENSE MUSIC) 459 00:22:34,387 --> 00:22:35,955 Adi, what is your condiment? 460 00:22:35,955 --> 00:22:38,257 I've made a harissa. 461 00:23:01,280 --> 00:23:03,950 MELISSA: Adi, firstly, I love the texture and I love the colour. 462 00:23:03,950 --> 00:23:08,455 It's beautiful and it's vibrant and the aroma really promises a lot. 463 00:23:09,922 --> 00:23:11,758 But in the time that you have, 464 00:23:11,758 --> 00:23:13,259 it's just not enough to kind of 465 00:23:13,259 --> 00:23:16,429 really finesse the details and bring it all together. 466 00:23:16,429 --> 00:23:17,430 Yeah. 467 00:23:17,430 --> 00:23:19,832 Adi, when you cook with spice the way you have, 468 00:23:19,832 --> 00:23:23,135 it's really important you toast the spices 469 00:23:23,135 --> 00:23:24,637 and that you cook those spices out. 470 00:23:24,637 --> 00:23:25,638 Yeah. 471 00:23:25,638 --> 00:23:27,306 It gives it a really different flavour. 472 00:23:27,306 --> 00:23:30,510 And I'm just tasting too much rawness in that spice. 473 00:23:32,111 --> 00:23:34,614 Adi, it just feels rushed for me. That's all. 474 00:23:34,614 --> 00:23:37,450 I don't think you had enough time to do this justice. 475 00:23:37,450 --> 00:23:38,451 Yeah. 476 00:23:38,451 --> 00:23:40,587 I know that if you'd put some work into that, 477 00:23:40,587 --> 00:23:42,522 it would be absolutely epic. 478 00:23:42,522 --> 00:23:44,290 Yep. 479 00:23:44,290 --> 00:23:45,492 Thanks, Adi. Thanks, guys. 480 00:23:50,497 --> 00:23:51,831 Next up, Rue. 481 00:23:54,501 --> 00:23:56,102 I'm just hoping 482 00:23:56,102 --> 00:23:58,370 that this barbecue sauce 483 00:23:58,370 --> 00:24:00,740 will be charming to the judges, 484 00:24:00,740 --> 00:24:03,610 because nobody would like an unbalanced sauce. 485 00:24:05,645 --> 00:24:08,414 So, Rue, what did you make us? 486 00:24:08,414 --> 00:24:11,518 Uh, I've made a BarbeRue Sauce. 487 00:24:11,518 --> 00:24:13,586 (MELISSA HOOTS) So it's... 488 00:24:13,586 --> 00:24:15,822 (RUE LAUGHS) 489 00:24:16,956 --> 00:24:19,125 Um... Why barbecue sauce? 490 00:24:19,125 --> 00:24:22,294 It just really made sense for me to make barbecue sauce 491 00:24:22,294 --> 00:24:23,896 because it's something that I enjoy 492 00:24:23,896 --> 00:24:25,532 and I put on everything. 493 00:24:44,917 --> 00:24:48,287 I love the flavour, I love the balance, I love the heat. 494 00:24:50,456 --> 00:24:53,425 It's a bit of a creeper. Like, the heat creeps. 495 00:24:53,425 --> 00:24:55,261 Which is... kinda nice. ANDY: Far out! 496 00:24:55,261 --> 00:24:57,063 RUE: OK! (LAUGHS) 497 00:24:57,063 --> 00:24:58,397 Yeah! 498 00:24:59,398 --> 00:25:03,402 I cannot fault the balance that you've managed to get in there. 499 00:25:03,402 --> 00:25:06,105 And that's what makes a great condiment. 500 00:25:07,907 --> 00:25:09,241 Well done. 501 00:25:09,241 --> 00:25:11,944 Rue, it's a spicy barbecue sauce. 502 00:25:11,944 --> 00:25:14,313 And the flavour's really pleasing. 503 00:25:14,313 --> 00:25:17,083 Like, that... You said it creeps up on you, that heat. 504 00:25:17,083 --> 00:25:18,985 And I can still feel it, you know? 505 00:25:18,985 --> 00:25:22,321 And it really makes you salivate, and it makes your mouth sort of excited. 506 00:25:22,321 --> 00:25:26,693 What I love about it is that it has this sweet spiciness to it. 507 00:25:26,693 --> 00:25:28,494 And I'm smiling because it's delicious 508 00:25:28,494 --> 00:25:30,362 but I'm also smiling because 509 00:25:30,362 --> 00:25:33,900 the acidity and the sweetness in there makes your mouth water. 510 00:25:35,602 --> 00:25:40,372 Rue, a very crowded category, the old barbecue sauce section. 511 00:25:40,372 --> 00:25:43,542 But yours is so unique, 'cause I'm sweating. 512 00:25:43,542 --> 00:25:46,278 (LAUGHS) And I wanna go back for more. 513 00:25:46,278 --> 00:25:50,049 You know, I think the chilli has really made this take off. 514 00:25:50,049 --> 00:25:51,951 Um, and that's what makes it special. 515 00:25:51,951 --> 00:25:53,753 Thank you! Well done. 516 00:25:56,856 --> 00:25:59,592 Oh, my gosh! 517 00:26:01,027 --> 00:26:02,995 Oh, my gosh! 518 00:26:02,995 --> 00:26:04,664 (LAUGHS) 519 00:26:08,234 --> 00:26:11,638 This was an amazing challenge with an amazing opportunity. 520 00:26:11,638 --> 00:26:14,573 It's the chance to get your sauce 521 00:26:14,573 --> 00:26:17,143 on the shelves at Coles. 522 00:26:18,745 --> 00:26:20,980 But first, you had to bring us a cracking condiment. 523 00:26:20,980 --> 00:26:25,517 And the three cooks that brought us the best condiments 524 00:26:25,517 --> 00:26:27,887 and that will be progressing to round 2 are... 525 00:26:30,389 --> 00:26:31,624 Rue. 526 00:26:31,624 --> 00:26:33,860 (CONTESTANTS CHEER AND APPLAUD) 527 00:26:33,860 --> 00:26:36,796 (LAUGHS) 528 00:26:36,796 --> 00:26:37,864 Rhiannon. 529 00:26:37,864 --> 00:26:39,699 (CONTESTANTS CHEER AND APPLAUD) 530 00:26:39,699 --> 00:26:41,333 MALISSA: Rhiannon! Well done, girl. 531 00:26:43,803 --> 00:26:45,471 And the third cook is... 532 00:26:46,472 --> 00:26:47,439 ...Brent. 533 00:26:47,439 --> 00:26:49,141 Well done, Brent! 534 00:26:51,543 --> 00:26:54,947 Ralph and Adi, great work, but I'm sorry, 535 00:26:54,947 --> 00:26:56,949 today, just not quite there. 536 00:26:56,949 --> 00:26:59,585 Yep. Head on up to the gantry. 537 00:26:59,585 --> 00:27:02,655 CURTIS: Well done, guys. CATH: Well done, guys. 538 00:27:03,856 --> 00:27:07,760 I'm like, "What? I'm top three? Yes!" 539 00:27:07,760 --> 00:27:10,496 I'd love the win because I wanna be on the shelves. 540 00:27:10,496 --> 00:27:12,598 I want immunity from elimination! 541 00:27:12,598 --> 00:27:15,935 Oh, my God, it would be life-changing. 542 00:27:15,935 --> 00:27:18,337 OK, Brent, Rhiannon and Rue. 543 00:27:19,405 --> 00:27:22,041 You've already delivered on the tastiest condiments. 544 00:27:23,042 --> 00:27:25,978 But in order to win guaranteed immunity 545 00:27:25,978 --> 00:27:28,414 and the prize of a lifetime, 546 00:27:28,414 --> 00:27:32,819 all you need to do now is bring us a perfect pairing. 547 00:27:34,520 --> 00:27:36,222 We want you to cook the dish 548 00:27:36,222 --> 00:27:39,726 that you think best complements your condiment 549 00:27:39,726 --> 00:27:42,228 so that we can enjoy them together. 550 00:27:42,228 --> 00:27:45,765 You can also take this opportunity to improve on your condiment 551 00:27:45,765 --> 00:27:47,366 even further. 552 00:27:47,366 --> 00:27:49,468 The winner of this round 553 00:27:49,468 --> 00:27:53,105 will have their condiment rolled out around the country 554 00:27:53,105 --> 00:27:57,276 and it will be on Coles shelves in stores 555 00:27:57,276 --> 00:27:58,644 tomorrow. 556 00:27:58,644 --> 00:28:00,079 Oh! Oof! 557 00:28:01,580 --> 00:28:03,682 This is an enormous prize, 558 00:28:03,682 --> 00:28:06,318 so give it everything that you have. 559 00:28:08,620 --> 00:28:10,222 Curtis, would you like to do the honours? 560 00:28:10,222 --> 00:28:11,357 Well, good luck. 561 00:28:11,357 --> 00:28:13,592 You have 75 minutes 562 00:28:13,592 --> 00:28:15,627 and your time starts now. 563 00:28:15,627 --> 00:28:17,663 (CONTESTANTS CHEER) 564 00:28:17,663 --> 00:28:19,999 CONTESTANT: Come on! Go, go, go! 565 00:28:19,999 --> 00:28:21,333 Oh, my gosh! 566 00:28:21,333 --> 00:28:23,269 (MURMURS) 567 00:28:23,269 --> 00:28:25,437 I think I could produce a really good dish 568 00:28:25,437 --> 00:28:27,206 that goes well with the barbecue sauce. 569 00:28:27,206 --> 00:28:29,075 (WHISPERS) OK. 570 00:28:29,075 --> 00:28:31,744 It's something that I cook all the time. 571 00:28:31,744 --> 00:28:33,245 Pork ribs 572 00:28:33,245 --> 00:28:35,547 with a barbecue glaze 573 00:28:35,547 --> 00:28:39,318 is a dish that's made with my family at the forefront of my mind 574 00:28:39,318 --> 00:28:41,287 because I know how much they enjoy it. 575 00:28:41,287 --> 00:28:43,289 Whoo! Yeah! Here you go, Rue! 576 00:28:43,289 --> 00:28:44,824 Come on! 577 00:28:44,824 --> 00:28:49,161 If my family loves it, I'm pretty sure the judges would love it too. 578 00:28:49,161 --> 00:28:50,662 Go, Rue! 579 00:28:50,662 --> 00:28:52,264 I really want to win now. 580 00:28:52,264 --> 00:28:55,201 I just know that my family would be so proud of me. 581 00:28:56,368 --> 00:28:58,670 So, the sauce is what makes the ribs. 582 00:28:58,670 --> 00:29:00,807 If there was no BarbeRue Sauce, 583 00:29:00,807 --> 00:29:02,274 then there would be no ribs. 584 00:29:02,274 --> 00:29:04,676 It's, like, the perfect pair. 585 00:29:04,676 --> 00:29:06,312 Come on, Rue! 586 00:29:06,312 --> 00:29:08,948 OK, in the next five minutes, I need to 587 00:29:08,948 --> 00:29:11,050 rub my ribs with the spice rub. 588 00:29:11,050 --> 00:29:14,186 This spice rub is something that will mirror 589 00:29:14,186 --> 00:29:15,822 what's in the barbecue sauce. 590 00:29:15,822 --> 00:29:17,556 Almost there. 591 00:29:17,556 --> 00:29:20,893 I have to get these pork ribs in the pressure cooker 592 00:29:20,893 --> 00:29:22,428 because I need them to cook. 593 00:29:23,429 --> 00:29:25,431 And then I need to put them in the oven. 594 00:29:26,465 --> 00:29:29,501 I really hope I have enough time to cook these ribs. 595 00:29:29,501 --> 00:29:30,669 Oh! 596 00:29:30,669 --> 00:29:32,204 Done. 597 00:29:33,940 --> 00:29:37,309 Whoo-hoo! Look at those beautiful prawns. 598 00:29:37,309 --> 00:29:39,145 Oh, beautiful! 599 00:29:39,145 --> 00:29:41,180 I would love the win. 600 00:29:41,180 --> 00:29:42,714 Good job, Rhi-Rhi! 601 00:29:42,714 --> 00:29:45,852 I just wanna show this is a versatile chutney. 602 00:29:46,953 --> 00:29:49,121 Rhiannon, what are we doing? 603 00:29:49,121 --> 00:29:50,689 Oh, well, um... 604 00:29:50,689 --> 00:29:52,591 Wait, over here, Curtis! 605 00:29:52,591 --> 00:29:55,995 You just get on with your prawns. Don't you worry about this. 606 00:29:55,995 --> 00:29:57,864 What's the dish? 607 00:29:57,864 --> 00:30:00,066 OK, so the dish is prawn three ways. OK. 608 00:30:00,066 --> 00:30:02,634 So I'm gonna do it as a sauce for tempura. 609 00:30:02,634 --> 00:30:05,337 I'm gonna do a baste for these ones. 610 00:30:05,337 --> 00:30:08,941 And I'm gonna do some in some betel leaves. 611 00:30:08,941 --> 00:30:10,977 On one hand, I think it's genius 612 00:30:10,977 --> 00:30:12,912 because, you know, it's showcasing what the product is 613 00:30:12,912 --> 00:30:14,413 and what it can do. 614 00:30:14,413 --> 00:30:16,282 However, 615 00:30:16,282 --> 00:30:18,617 we are in the MasterChef kitchen and as you know, 616 00:30:18,617 --> 00:30:20,652 the inevitable comparison thing will happen 617 00:30:20,652 --> 00:30:22,788 when you offer more than one thing. 618 00:30:23,890 --> 00:30:25,657 It's normally a giant mistake. 619 00:30:34,700 --> 00:30:37,169 (TENSE MUSIC) 620 00:30:39,105 --> 00:30:40,973 MELISSA: We are in the MasterChef kitchen 621 00:30:40,973 --> 00:30:43,775 and as you know, the inevitable comparison thing will happen 622 00:30:43,775 --> 00:30:45,878 when you offer more than one thing. 623 00:30:45,878 --> 00:30:47,914 Yes. Yes. It's normally a giant mistake. 624 00:30:47,914 --> 00:30:49,381 That's what we're trying to tell you. 625 00:30:49,381 --> 00:30:51,117 OK. But... 626 00:30:51,117 --> 00:30:54,053 In this instance, we do get to see 627 00:30:54,053 --> 00:30:55,587 the same sauce 628 00:30:55,587 --> 00:30:57,056 lined up with a few different things. 629 00:30:57,056 --> 00:30:58,657 Well, that's kinda what I wanna do. 630 00:30:58,657 --> 00:31:00,826 Your attention to detail is paramount. 631 00:31:00,826 --> 00:31:03,195 Yes. Yeah, I need to nail it all. Thanks, guys. 632 00:31:05,197 --> 00:31:06,966 I'm actually really worried about it. 633 00:31:07,967 --> 00:31:09,535 'Cause if you cook 634 00:31:09,535 --> 00:31:11,503 three different things 635 00:31:11,503 --> 00:31:13,940 you need to make sure you nail every single one of them. 636 00:31:15,374 --> 00:31:18,444 I hope you've got a bangin' dish for your perfect condiment, 637 00:31:18,444 --> 00:31:20,046 'cause you've only got one hour to go. 638 00:31:20,046 --> 00:31:22,514 CATH: Come on, guys! Come on! 639 00:31:38,297 --> 00:31:41,133 BRENT: I've been inspired this week by Josh Niland. 640 00:31:41,133 --> 00:31:43,970 So I wanna show that this condiment can work with 641 00:31:43,970 --> 00:31:46,805 you know, things that not normally we cook with at home. 642 00:31:47,839 --> 00:31:51,210 Coral trout is an absolute gem of a fish. 643 00:31:51,210 --> 00:31:53,245 It's a white-fleshed fish. 644 00:31:53,245 --> 00:31:57,049 It's got these beautiful wings that you can put over the barbecue. 645 00:31:57,049 --> 00:31:59,651 If you haven't eaten coral trout, go down and get one 646 00:31:59,651 --> 00:32:01,620 because it is so good. 647 00:32:02,621 --> 00:32:06,025 So today I'm using the head and the wings. 648 00:32:06,025 --> 00:32:08,527 The bits that, essentially, 649 00:32:08,527 --> 00:32:09,996 we thought we just threw out, 650 00:32:09,996 --> 00:32:13,932 you know, are the bits that make, you know, some of the best dishes. 651 00:32:13,932 --> 00:32:17,069 I also think the fattiness of it over the hibachi 652 00:32:17,069 --> 00:32:20,472 will just make my condiment just sing. 653 00:32:20,472 --> 00:32:22,174 ANDY: Brent. G'day. 654 00:32:22,174 --> 00:32:23,642 JOCK: Liking the look of this! 655 00:32:23,642 --> 00:32:26,878 Yeah, so I'm making coral trout collars and head tacos. 656 00:32:26,878 --> 00:32:30,116 I'm gonna hibachi the wings, the head. 657 00:32:30,116 --> 00:32:33,652 This is my condiment, so I can use it as a marinade as I cook. 658 00:32:33,652 --> 00:32:36,322 This is all about getting 659 00:32:36,322 --> 00:32:39,391 the most out of what's naturally in the head. 660 00:32:39,391 --> 00:32:41,360 Right? You need to give it some time. 661 00:32:41,360 --> 00:32:42,494 Yep. 662 00:32:42,494 --> 00:32:44,263 Can't wait. You ready? 663 00:32:44,263 --> 00:32:46,865 Yeah, I'm ready. Yep! (LAUGHS) (LAUGHS) Good luck, mate. 664 00:32:48,200 --> 00:32:50,869 I just want to win this thing so bad. 665 00:32:51,870 --> 00:32:55,641 I am going to spend a lot of time on this coral trout. 666 00:32:55,641 --> 00:32:58,110 So I need to make sure that I leave enough time 667 00:32:58,110 --> 00:32:59,645 to make the tortillas. 668 00:33:03,115 --> 00:33:04,583 It's gonna sing soon. 669 00:33:05,584 --> 00:33:07,019 It's about to sing! 670 00:33:07,019 --> 00:33:08,820 (CHUCKLES) 671 00:33:08,820 --> 00:33:11,290 I am waiting for the pork ribs 672 00:33:11,290 --> 00:33:13,159 cooking in the pressure cooker. 673 00:33:13,159 --> 00:33:15,561 And looking at the time, I'm thinking, 674 00:33:15,561 --> 00:33:17,029 "I should have time." 675 00:33:17,029 --> 00:33:20,299 But I'm definitely not sure! (LAUGHS) 676 00:33:23,035 --> 00:33:25,904 So I'm thinking I am going to do a back-up plan. 677 00:33:25,904 --> 00:33:28,474 I am going to marinate a chicken maryland 678 00:33:28,474 --> 00:33:29,975 and pop it in the oven 679 00:33:29,975 --> 00:33:32,878 and just finish it off on the hibachi. 680 00:33:32,878 --> 00:33:34,380 Worst comes to worst, 681 00:33:34,380 --> 00:33:35,914 it becomes a snack. 682 00:33:37,849 --> 00:33:39,718 Rue. Hello! 683 00:33:39,718 --> 00:33:41,520 What's going on? Chicken, chicken? 684 00:33:41,520 --> 00:33:44,390 Not much, actually. I have some pork ribs in here. 685 00:33:44,390 --> 00:33:46,692 So, um, this is just a second option. 686 00:33:46,692 --> 00:33:49,095 So I'll put this to the side now. We'll talk about this. 687 00:33:49,095 --> 00:33:51,930 Yep, so pork ribs. I've done a spice rub. 688 00:33:51,930 --> 00:33:54,333 And I'm cooking it in, like, a beef stock. 689 00:33:54,333 --> 00:33:55,834 Talk to me about how they're cooked. 690 00:33:55,834 --> 00:33:58,437 Is it, like, a fall-off-the-bone type situation? 691 00:33:58,437 --> 00:34:00,872 I wanna know how YOU want them cooked. 692 00:34:00,872 --> 00:34:01,907 Fall off the bone. 693 00:34:01,907 --> 00:34:03,775 Fall off the bone. Fall off the bone, yeah. 694 00:34:03,775 --> 00:34:05,777 What happens when they come out? 695 00:34:05,777 --> 00:34:08,947 So when they come out, I'm just going to use my BarbeRue Sauce 696 00:34:08,947 --> 00:34:11,283 and I will just pop them in the oven 697 00:34:11,283 --> 00:34:12,451 on grill. 698 00:34:12,451 --> 00:34:13,952 I just hope they're cooked in time. 699 00:34:15,754 --> 00:34:17,956 But you can't do anything about what's going on there. 700 00:34:17,956 --> 00:34:19,858 Maybe get that cooking. OK. 701 00:34:19,858 --> 00:34:22,027 I'm gonna leave you with that. OK! OK, cool. 702 00:34:22,027 --> 00:34:24,963 I should move quicker with the cook on the chicken 703 00:34:24,963 --> 00:34:28,334 because if my ribs don't cook in time, 704 00:34:28,334 --> 00:34:30,769 I won't have a dish to bring to the judges. 705 00:34:32,938 --> 00:34:34,840 (WHISPERS) Please work! 706 00:34:34,840 --> 00:34:37,743 Three pretty tasty dishes, I reckon. Start with Brent. 707 00:34:37,743 --> 00:34:40,846 It's all gonna hang on how well he cooks those heads. 708 00:34:40,846 --> 00:34:41,847 MELISSA: Yes. 709 00:34:42,047 --> 00:34:44,049 And then we've got Rhiannon, who's really going hard. 710 00:34:44,049 --> 00:34:46,252 She's doing prawns three ways. Incredible. 711 00:34:46,252 --> 00:34:47,853 I love it, and I also love that 712 00:34:47,853 --> 00:34:51,123 she's showing us all the various applications of her sauce. 713 00:34:51,123 --> 00:34:52,758 What do we think about Rue's pork ribs? 714 00:34:53,925 --> 00:34:56,462 Yeah, she's got her ribs. A dry rub. 715 00:34:56,462 --> 00:34:58,764 Into some stock. In the pressure cooker. 716 00:34:58,764 --> 00:34:59,965 I'm worried about her. 717 00:35:01,300 --> 00:35:05,371 One of these contestants is going to have a life-changing opportunity 718 00:35:05,371 --> 00:35:06,838 handed to them. 719 00:35:06,838 --> 00:35:09,741 Here's hoping they can pull it all together and bring us some bangers. 720 00:35:10,742 --> 00:35:12,211 You got this, Brent. 721 00:35:12,211 --> 00:35:14,746 For my coral trout head collar taco, 722 00:35:14,746 --> 00:35:17,916 I'm gonna use my mango chilli ketchup as a marinade 723 00:35:17,916 --> 00:35:20,486 simply loosening it with a bit of lime juice 724 00:35:20,486 --> 00:35:22,087 and then put it on the hibachi. 725 00:35:22,087 --> 00:35:24,623 And then, you know, everything's on that fish. 726 00:35:26,358 --> 00:35:27,793 So I've got the head on first. 727 00:35:27,793 --> 00:35:29,295 It can just, you know, tick away. 728 00:35:29,295 --> 00:35:30,962 It gets juicier and juicier 729 00:35:30,962 --> 00:35:33,999 whereas the wings don't take as much. 730 00:35:33,999 --> 00:35:35,834 Just basting the coral trout 731 00:35:35,834 --> 00:35:37,503 and just keep flipping it, turning it. 732 00:35:37,503 --> 00:35:40,606 I just wanna do the coral trout proud 733 00:35:40,606 --> 00:35:42,574 and the condiment, and make it sing. 734 00:35:42,574 --> 00:35:44,943 Bring us a dish as tasty as your condiment. 735 00:35:44,943 --> 00:35:46,912 You've got 15 minutes to go! 736 00:35:46,912 --> 00:35:49,147 ANDY: Let's go! Home stretch! 737 00:35:49,147 --> 00:35:50,782 (CONTESTANTS APPLAUD) 738 00:35:50,782 --> 00:35:53,685 15 minutes to go. It is flying by. 739 00:35:53,685 --> 00:35:57,789 Oh, I'm stressed 'cause I haven't even started the tortillas. 740 00:35:59,858 --> 00:36:00,826 Um... 741 00:36:00,826 --> 00:36:03,529 It is gonna be tight. 742 00:36:13,305 --> 00:36:16,875 NARRATOR: Do you have what it takes to compete in the MasterChef kitchen? 743 00:36:16,875 --> 00:36:20,078 Applications for contestants are now open. 744 00:36:20,078 --> 00:36:22,314 Head to the link and apply. 745 00:36:23,449 --> 00:36:25,317 CURTIS: You've got 15 minutes to go! 746 00:36:25,317 --> 00:36:26,818 Let's go! Let's go, guys! 747 00:36:26,818 --> 00:36:29,221 Come on, Brent! Let's bring it home! 748 00:36:29,221 --> 00:36:30,722 Come on! 749 00:36:30,722 --> 00:36:32,591 BRENT: 15 minutes to go. 750 00:36:32,591 --> 00:36:35,794 I'm stressed, 'cause I haven't even started the tortillas. 751 00:36:35,794 --> 00:36:37,263 DECLAN: Let's go, Brent! 752 00:36:37,263 --> 00:36:38,864 I've gotta get the tortillas going. 753 00:36:38,864 --> 00:36:41,032 I just hope I can be done in time. 754 00:36:41,032 --> 00:36:42,834 But it is gonna be tight! 755 00:36:42,834 --> 00:36:44,670 You got it, Brent. 756 00:36:47,072 --> 00:36:50,041 So, my chicken maryland is in the oven. 757 00:36:50,041 --> 00:36:51,510 ANTONIO: Let's go, Rue. 758 00:36:51,510 --> 00:36:53,512 It's my backup plan on the side. 759 00:36:54,980 --> 00:36:57,283 Now I have to finish my ribs. 760 00:36:57,283 --> 00:37:00,185 Whoo! Yeah, Rue-Rue! 761 00:37:00,185 --> 00:37:02,754 I still have to glaze the ribs 762 00:37:02,754 --> 00:37:05,457 and I have to work really quickly, 763 00:37:05,457 --> 00:37:08,460 because I have no time and I still have to put them in the oven. 764 00:37:08,460 --> 00:37:11,897 Time to bring it all together. Five minutes to go! 765 00:37:11,897 --> 00:37:13,399 Come on! Let's go! 766 00:37:13,399 --> 00:37:15,033 You can do it, you can do it! 767 00:37:22,374 --> 00:37:23,809 THEO: Are you on track, Rhi? 768 00:37:23,809 --> 00:37:25,143 Yeah. Yep. 769 00:37:25,143 --> 00:37:26,678 I'm pretty happy with where I'm at. 770 00:37:26,678 --> 00:37:29,881 With today's dish, I'm cooking prawns three ways. 771 00:37:31,350 --> 00:37:34,620 A grilled prawn on a hibachi to give that nice smokiness. 772 00:37:34,620 --> 00:37:36,922 And they're basted with my chutney sauce. 773 00:37:36,922 --> 00:37:39,758 And also the tempura prawns. 774 00:37:39,758 --> 00:37:41,259 ADI: Yummy! 775 00:37:41,259 --> 00:37:44,763 And then the stir-fried marinated prawns 776 00:37:44,763 --> 00:37:46,264 with some aromats. 777 00:37:46,264 --> 00:37:48,567 They're gonna go in my betel leaves. 778 00:37:48,567 --> 00:37:50,201 Onya, Rhi-Rhi. 779 00:37:51,937 --> 00:37:55,774 The only thing I'm concerned about is I'm cooking prawns three ways. 780 00:37:55,774 --> 00:37:57,876 I know it's definitely been a downfall 781 00:37:57,876 --> 00:37:59,645 in the MasterChef kitchen prior 782 00:37:59,645 --> 00:38:01,680 because you need to nail every single one of them. 783 00:38:01,680 --> 00:38:04,716 CATH: Come on, Rhi, finish it off. Three minutes to go! 784 00:38:04,716 --> 00:38:07,018 Come on, guys! Push, push, push! Let's go! 785 00:38:14,125 --> 00:38:16,695 I'm running out of time. I've gotta get this plated up. 786 00:38:16,695 --> 00:38:18,229 CATH: Come on, Brent. Come on, buddy! 787 00:38:18,229 --> 00:38:22,067 The tortillas are done, but they're not as golden as I wanted. 788 00:38:22,067 --> 00:38:26,004 But I'm really happy with that coral trout. Perfectly cooked. 789 00:38:27,005 --> 00:38:29,174 It's all coming together, Brent. Looks good. 790 00:38:29,174 --> 00:38:32,277 If I win this, I'll be ringing the wife up and saying, 791 00:38:32,277 --> 00:38:33,745 "Fire up the barbie, baby, 792 00:38:33,745 --> 00:38:35,481 "'cause big boy's in aisle 2." 793 00:38:37,749 --> 00:38:41,152 One minute to go! Come on! 60 seconds! 794 00:38:41,152 --> 00:38:42,654 RALPH: Rue, let's go! 795 00:38:42,654 --> 00:38:44,089 Oh! 796 00:38:46,358 --> 00:38:50,195 I have had to leave these ribs in the oven until the very last minute 797 00:38:50,195 --> 00:38:52,464 because I need that sauce to caramelise. 798 00:38:52,464 --> 00:38:54,265 CATH: Come on, Rue! Get it on the plate! 799 00:38:54,265 --> 00:38:57,603 30 seconds! 800 00:38:57,603 --> 00:38:59,405 CURTIS: Go, go, go, go, go, go! 801 00:39:00,406 --> 00:39:03,375 ADI: Come on, Rue! Get 'em out, get 'em out! 802 00:39:03,375 --> 00:39:07,012 Oh, my goodness! Come on, guys, let's go! 803 00:39:07,012 --> 00:39:08,514 30 seconds to go 804 00:39:08,514 --> 00:39:10,749 and I'm just getting my ribs out from the oven. 805 00:39:10,749 --> 00:39:12,250 They look really good. 806 00:39:13,385 --> 00:39:16,788 MALISSA: Whoo! Well done! 807 00:39:18,289 --> 00:39:19,591 RALPH: Beautiful. 808 00:39:21,393 --> 00:39:22,828 Chicken's cooked well. 809 00:39:22,828 --> 00:39:24,830 ADI: Only put stuff on if you're happy with it. 810 00:39:24,830 --> 00:39:26,031 Yep. 811 00:39:26,031 --> 00:39:30,536 So I have decided to put the chicken as well. 812 00:39:30,536 --> 00:39:33,839 But I'm hoping I'm making the right decision. 813 00:39:33,839 --> 00:39:34,940 Come on, Rue! 814 00:39:34,940 --> 00:39:37,576 ANDY: Never a more important countdown! 815 00:39:37,576 --> 00:39:40,812 10, 9, 8, 816 00:39:40,812 --> 00:39:43,749 7, 6, 5, 817 00:39:43,749 --> 00:39:47,919 4, 3, 2, 1. 818 00:39:47,919 --> 00:39:49,254 JOCK: That's it! 819 00:39:49,254 --> 00:39:50,489 Well done. 820 00:39:51,723 --> 00:39:53,258 CURTIS: Down to the wire! 821 00:39:53,258 --> 00:39:55,994 (CONTESTANTS CHEER AND APPLAUD) 822 00:39:57,929 --> 00:39:59,097 RHIANNON: So good! 823 00:39:59,097 --> 00:40:01,299 BRENT: Ohh! That was friggin' awesome fun. 824 00:40:01,299 --> 00:40:02,934 Yeww! Loved it. 825 00:40:09,174 --> 00:40:11,342 I think it's pretty obvious there has never been 826 00:40:11,342 --> 00:40:13,912 a more important tasting in this kitchen for you guys. 827 00:40:17,148 --> 00:40:19,250 All you had to do was bring us a cracker dish 828 00:40:19,250 --> 00:40:22,153 that highlighted your condiment. 829 00:40:22,153 --> 00:40:25,657 The first one that we'd like to taste belongs to... 830 00:40:25,657 --> 00:40:26,758 ...Rhiannon. 831 00:40:26,758 --> 00:40:28,827 (CONTESTANTS CHEER AND APPLAUD) 832 00:40:28,827 --> 00:40:30,662 Let's go, Rhi! Come on, Rhi! 833 00:40:32,063 --> 00:40:34,065 This is a really risky dish 834 00:40:34,065 --> 00:40:36,434 because I've made prawns three ways. 835 00:40:36,434 --> 00:40:38,904 So, hopefully, all three are perfect. 836 00:40:38,904 --> 00:40:40,739 Whoo! Hey, guys. 837 00:40:40,739 --> 00:40:42,708 Hello! Wow! 838 00:40:44,342 --> 00:40:46,177 Rhiannon, what have you got? 839 00:40:46,177 --> 00:40:48,814 So, I've gone troppo three ways. 840 00:40:48,814 --> 00:40:52,751 I've got grilled prawns that are basted with chutney. 841 00:40:52,751 --> 00:40:56,187 Then we've got tempura with a little sauce made up with the chutney. 842 00:40:56,187 --> 00:40:59,057 And then we've got betel leaf marinated prawns 843 00:40:59,057 --> 00:41:01,092 with crispy shallots and some herbs. 844 00:41:19,177 --> 00:41:22,147 ANDY: I loved, firstly, the presentation. 845 00:41:22,147 --> 00:41:25,016 The barbecued prawn was glazed beautifully. 846 00:41:25,016 --> 00:41:26,918 It had nice little charry bits on it. 847 00:41:27,919 --> 00:41:29,955 And then my favourite was actually the betel leaf. 848 00:41:31,089 --> 00:41:33,559 There is so much going on there. 849 00:41:33,559 --> 00:41:35,627 There's flavour everywhere, 850 00:41:35,627 --> 00:41:39,097 but overall, you've got your chutney which is doing its thing 851 00:41:39,097 --> 00:41:41,166 and it makes the dish even better. 852 00:41:42,167 --> 00:41:43,602 MELISSA: You've demonstrated 853 00:41:43,602 --> 00:41:45,370 some really lovely cooking technique there. 854 00:41:45,370 --> 00:41:48,840 And it was lovely to see the chutney in various different formats. 855 00:41:48,840 --> 00:41:50,375 You definitely took a risk. 856 00:41:51,643 --> 00:41:53,478 But it was worth it. Thank you! 857 00:41:54,580 --> 00:41:56,081 I love the flavour of the chutney. 858 00:41:57,082 --> 00:41:59,651 One of the things that stands out to me the most about it 859 00:41:59,651 --> 00:42:02,320 is when you eat it, you get these little pops of fruit. 860 00:42:02,320 --> 00:42:05,624 But it is nice to see it in different ways. 861 00:42:05,624 --> 00:42:08,426 All in all, it's a wonderful plate of food. 862 00:42:08,426 --> 00:42:10,295 Thank you. 863 00:42:10,295 --> 00:42:12,664 It was really nice to have something fried 864 00:42:12,664 --> 00:42:14,165 that was hot and fruity. 865 00:42:14,165 --> 00:42:16,267 Yep. I'm with Andy, though. 866 00:42:16,267 --> 00:42:18,604 The best one was the betel leaf by a country mile. 867 00:42:18,604 --> 00:42:20,505 Yep. 868 00:42:20,505 --> 00:42:21,840 Thanks, Rhiannon. Thank you. 869 00:42:22,941 --> 00:42:24,209 Well done, Rhi! 870 00:42:24,209 --> 00:42:26,578 Well done, hon! 871 00:42:28,947 --> 00:42:30,481 Brent. 872 00:42:30,481 --> 00:42:32,083 WOMAN: Go, Brent! 873 00:42:42,427 --> 00:42:43,962 What do we have here? 874 00:42:43,962 --> 00:42:47,699 So, we've got coral trout collars and head tacos. 875 00:42:49,100 --> 00:42:50,602 Inspired from Josh Niland. 876 00:43:15,193 --> 00:43:17,328 JOCK: Really great dish to pick for your ketchup. 877 00:43:18,329 --> 00:43:20,531 The smokiness, charriness, 878 00:43:20,531 --> 00:43:23,702 ties in with the very fruity nature of it 879 00:43:23,702 --> 00:43:26,604 but it also dials back the chilli a little bit. 880 00:43:27,605 --> 00:43:30,709 Fair play to you for, you know, taking on board 881 00:43:30,709 --> 00:43:32,944 Josh and what he does 882 00:43:32,944 --> 00:43:36,214 and bringing us a dish, you know, fearlessly. 883 00:43:36,214 --> 00:43:37,548 Um... 884 00:43:37,548 --> 00:43:40,051 For me, your tortilla's, like... 885 00:43:41,186 --> 00:43:44,489 ...good flavour, obviously from the masa, the flour, but... 886 00:43:46,591 --> 00:43:47,893 ...it's hard work eating it. 887 00:43:49,327 --> 00:43:51,730 Yeah, Brent, that tortilla, it's just a little blond. 888 00:43:52,831 --> 00:43:55,400 You can see it could have used just a little bit more colour. 889 00:43:55,400 --> 00:43:58,336 But to be honest with you, I'm not that worried about the tortilla. 890 00:43:58,336 --> 00:44:01,907 I'm worried about your chilli and mango ketchup. 891 00:44:03,374 --> 00:44:05,243 And I think it's delicious. 892 00:44:07,112 --> 00:44:09,380 I think it highlights the fish beautifully. 893 00:44:09,380 --> 00:44:11,649 It brings out a really nice sweetness. 894 00:44:11,649 --> 00:44:14,019 But I think that condiment is dynamite. 895 00:44:15,253 --> 00:44:19,290 I think this was the perfect dish to showcase your ketchup 896 00:44:19,290 --> 00:44:21,459 as a condiment. 897 00:44:21,459 --> 00:44:24,095 And what a condiment does, which is to elevate a dish, 898 00:44:24,095 --> 00:44:26,097 I think it definitely does that. 899 00:44:26,097 --> 00:44:27,766 Thank you. 900 00:44:27,766 --> 00:44:28,900 Well done, mate. 901 00:44:29,034 --> 00:44:32,370 CONTESTANT: Well done, Brent! Good job, mate! Good job! 902 00:44:37,642 --> 00:44:39,144 Next up, Rue! 903 00:44:39,144 --> 00:44:40,411 Rue! 904 00:44:40,411 --> 00:44:42,680 I'm taking such a big risk today. 905 00:44:42,680 --> 00:44:45,450 I have made this choice 906 00:44:45,450 --> 00:44:49,487 to serve my pork ribs with chicken maryland as well. 907 00:44:49,487 --> 00:44:53,424 So I'm hoping the judges like them. 908 00:44:53,424 --> 00:44:55,126 Ooh! 909 00:44:56,127 --> 00:44:57,929 It's BarbeRue galore. Yeah. 910 00:45:13,511 --> 00:45:15,080 Rue, what have we got? 911 00:45:15,080 --> 00:45:16,948 BarbeRue pork ribs 912 00:45:16,948 --> 00:45:21,086 with a chicken maryland that's been marinated in the BarbeRue Sauce 913 00:45:21,086 --> 00:45:24,489 and some pickled cucumber and apple. 914 00:45:24,489 --> 00:45:26,724 The ribs, I normally do that for my family, 915 00:45:26,724 --> 00:45:30,896 so it's a very special dish to me. 916 00:45:30,896 --> 00:45:33,965 I'm happy with where they are. I'm just really sorry, Andy. 917 00:45:33,965 --> 00:45:35,600 Because... ANDY: What for? 918 00:45:35,600 --> 00:45:37,936 ...might be a little bit spicy! 919 00:45:37,936 --> 00:45:40,405 (ALL LAUGH) 920 00:45:43,875 --> 00:45:45,476 Oh, there it is. (CLEARS THROAT) 921 00:45:45,476 --> 00:45:46,878 Sorry. 922 00:45:46,878 --> 00:45:49,380 It's late! Like, how do you get it so late? 923 00:46:14,940 --> 00:46:16,674 So risky, 924 00:46:16,674 --> 00:46:20,745 bringing us the chicken and the... and the pork ribs. 925 00:46:24,415 --> 00:46:26,384 Um, in this case, pork ribs, 926 00:46:26,384 --> 00:46:29,787 um, you know, they're really, really good. 927 00:46:29,787 --> 00:46:31,122 They're really good. Yeah. 928 00:46:31,122 --> 00:46:33,892 They're tasty, they're cooked perfectly, they're tender. 929 00:46:33,892 --> 00:46:38,096 But yet they're caramelised beautifully with your condiment. 930 00:46:38,096 --> 00:46:39,164 Yep. 931 00:46:41,166 --> 00:46:43,969 But the chicken, Rue. The chicken. (SIGHS) 932 00:46:51,877 --> 00:46:53,578 Ohh! 933 00:46:55,146 --> 00:46:56,347 Stop it! 934 00:46:56,347 --> 00:46:57,548 (LAUGHS) 935 00:46:59,217 --> 00:47:00,451 CATH: Wow! 936 00:47:00,451 --> 00:47:04,255 I think the pork ribs are amazing. 937 00:47:05,891 --> 00:47:08,526 And I think the chicken is even better, 938 00:47:08,526 --> 00:47:13,164 which just shows a level of diversity in a condiment 939 00:47:13,164 --> 00:47:15,500 that Coles are probably looking for. 940 00:47:16,834 --> 00:47:17,936 This is different. 941 00:47:17,936 --> 00:47:19,804 This is not like a barbecue sauce 942 00:47:19,804 --> 00:47:21,739 that I've ever tasted before. 943 00:47:21,739 --> 00:47:25,243 Can I visualise myself buying a jar 944 00:47:25,243 --> 00:47:27,578 and your beaming smile on the jar? 945 00:47:27,578 --> 00:47:31,382 Absolutely I can, and I would pay bloody good money for it too. 946 00:47:32,817 --> 00:47:35,120 This was like a barbecue sauce on fire 947 00:47:35,120 --> 00:47:37,522 but you've used it here more as a marinade 948 00:47:37,522 --> 00:47:39,257 than you have as a barbecue sauce. 949 00:47:39,257 --> 00:47:42,961 And then, of course, you get that soothing quality from the meat. 950 00:47:42,961 --> 00:47:45,063 This is really, really delicious. 951 00:47:45,063 --> 00:47:46,797 Good job. Thank you. 952 00:47:46,797 --> 00:47:48,599 I'm just worried about the size of the bottle, 953 00:47:48,599 --> 00:47:51,702 because how are we gonna fit your smile on a normal-size bottle? 954 00:47:51,702 --> 00:47:52,938 (LAUGHS) 955 00:47:54,139 --> 00:47:57,943 Move over, barbecue. Hello, BarbeRue! 956 00:47:57,943 --> 00:47:59,744 That is spectacular. 957 00:47:59,744 --> 00:48:01,279 What I love about this is 958 00:48:01,279 --> 00:48:04,349 this is barbecue sauce and hot sauce, best friends. 959 00:48:04,349 --> 00:48:06,784 It is the best of both all in the one bottle. 960 00:48:06,784 --> 00:48:08,920 And then showing the two different applications. 961 00:48:08,920 --> 00:48:11,156 First of all, the chicken - beautifully succulent. 962 00:48:11,156 --> 00:48:13,791 And then you have the ribs that were beautifully cooked, 963 00:48:13,791 --> 00:48:16,627 really nice and tender and then smothered in that sauce. 964 00:48:16,627 --> 00:48:18,763 This is something very, very special. 965 00:48:19,897 --> 00:48:24,602 I have no idea where this... BarbeRue is gonna go. 966 00:48:24,602 --> 00:48:26,671 It could explode. 967 00:48:28,439 --> 00:48:30,175 I think you've done such a good job. 968 00:48:30,175 --> 00:48:32,010 Thanks, Rue. Thank you! 969 00:48:32,010 --> 00:48:34,079 (CONTESTANTS CHEER) 970 00:48:35,913 --> 00:48:37,148 Oh, my gosh. 971 00:48:40,718 --> 00:48:42,020 (ANTONIO WHISTLES) 972 00:48:48,659 --> 00:48:52,597 Today we offered you an opportunity that money cannot buy. 973 00:48:54,199 --> 00:48:55,967 To have something that you created 974 00:48:55,967 --> 00:48:59,204 available to the entire nation. 975 00:49:00,438 --> 00:49:03,074 To make your mark in the food industry 976 00:49:03,074 --> 00:49:05,076 with a limited-edition product 977 00:49:05,076 --> 00:49:07,578 in Coles tomorrow. 978 00:49:11,149 --> 00:49:13,751 All of your condiments were delicious. 979 00:49:14,986 --> 00:49:18,023 But one of you rose to the challenge and produced 980 00:49:18,023 --> 00:49:20,425 not only a fantastic condiment 981 00:49:20,425 --> 00:49:22,627 but the perfect dish to go with it. 982 00:49:25,763 --> 00:49:26,964 And that was you... 983 00:49:28,366 --> 00:49:29,500 ...Rue. 984 00:49:29,500 --> 00:49:31,869 (CONTESTANTS CHEER AND APPLAUD) 985 00:49:41,012 --> 00:49:43,014 I'm really happy. Um... 986 00:49:43,014 --> 00:49:44,982 I'm just thinking of my mum. 987 00:49:44,982 --> 00:49:49,420 Um, she came here, like, you know, to give me a better life. 988 00:49:49,420 --> 00:49:52,223 What's a better life than to have your sauce in Coles? 989 00:49:52,223 --> 00:49:54,392 You know? So... 990 00:49:55,393 --> 00:49:58,463 You have also won immunity from Sunday's elimination. 991 00:49:58,463 --> 00:49:59,630 Yeah! 992 00:50:01,299 --> 00:50:03,101 One from one. Yeah! 993 00:50:05,436 --> 00:50:06,804 Oh, my gosh. 994 00:50:07,938 --> 00:50:09,640 You know what, you guys? 995 00:50:09,640 --> 00:50:11,576 To watch you cook these beautiful condiments 996 00:50:11,576 --> 00:50:13,711 then match dishes to it, 997 00:50:13,711 --> 00:50:16,814 the potential in this room is sensational 998 00:50:16,814 --> 00:50:19,417 and I just couldn't be more excited for all of you. 999 00:50:19,417 --> 00:50:21,152 So congratulations and well done. 1000 00:50:22,653 --> 00:50:24,989 Give it up for Curtis, everyone! 1001 00:50:24,989 --> 00:50:27,092 (CONTESTANTS CHEER) 1002 00:50:31,229 --> 00:50:32,863 Congratulations again to Rue. 1003 00:50:33,864 --> 00:50:36,734 Everyone else, sorry to say, but you'll be cooking in Sunday's 1004 00:50:36,734 --> 00:50:38,269 all-in elimination. 1005 00:50:38,269 --> 00:50:41,372 So study up, get ready and bring that A-game, 1006 00:50:41,372 --> 00:50:42,873 'cause you're all gonna need it. 1007 00:50:42,873 --> 00:50:45,643 See you later. CURTIS: Good job, guys. 1008 00:50:45,643 --> 00:50:47,545 Well done, guys! 1009 00:50:47,545 --> 00:50:50,181 (CONTESTANTS CHEER) 1010 00:50:50,181 --> 00:50:52,850 Oh! (LAUGHS) 1011 00:50:55,019 --> 00:50:57,555 NARRATOR: Sunday night on MasterChef Australia... 1012 00:50:57,555 --> 00:51:00,491 The one, the only Maggie Beer! 1013 00:51:01,726 --> 00:51:04,162 ...a true national icon... 1014 00:51:04,162 --> 00:51:07,565 Oh, my goodness! It's Maggie Beer! Ohh! 1015 00:51:07,565 --> 00:51:10,067 ...brings an Elimination Challenge 1016 00:51:10,067 --> 00:51:12,970 that requires risk-taking. 1017 00:51:12,970 --> 00:51:16,607 There could be some spectacular things under here. 1018 00:51:16,607 --> 00:51:18,576 Or they could all be booby traps! 1019 00:51:18,576 --> 00:51:19,777 (CONTESTANTS GROAN) 1020 00:51:19,777 --> 00:51:23,214 Who will impress their culinary hero? 1021 00:51:23,214 --> 00:51:25,216 Oh! As you can tell, I'm quite nervous! 1022 00:51:25,216 --> 00:51:27,218 You're a rock star, Maggie. 1023 00:51:27,218 --> 00:51:30,188 Rock star? I'm an old girl, come on! 1024 00:51:30,188 --> 00:51:33,324 And who will be going home? 1025 00:51:33,324 --> 00:51:35,393 This is gonna be interesting!