1 00:00:00,000 --> 00:00:00,080 next! See you same time 2 00:00:00,080 --> 00:00:00,160 next! See you same time tomorrow, 3 00:00:00,080 --> 00:00:00,160 next! See you same time tomorrow, goodnight! 4 00:00:00,080 --> 00:00:00,240 goodnight! (APPLAUSE 5 00:00:00,240 --> 00:00:00,440 goodnight! (APPLAUSE AND 6 00:00:01,000 --> 00:00:06,800 NARRATOR: Previously on MasterChef Australia... 7 00:00:06,800 --> 00:00:10,520 ..this culinary icon brought the house down... 8 00:00:10,520 --> 00:00:12,960 (CHEERING AND WHISTLING) 9 00:00:12,960 --> 00:00:16,480 ..and her 2-round elimination... 10 00:00:16,480 --> 00:00:19,360 You've got this. I have. I know. Thank you. 11 00:00:19,360 --> 00:00:20,760 Food with love. 12 00:00:20,760 --> 00:00:22,960 ..brought all the feels. 13 00:00:22,960 --> 00:00:26,080 Maggie brings back so many memories with my mum. 14 00:00:26,080 --> 00:00:28,600 I know she's watching. I know she's so proud of me. 15 00:00:28,600 --> 00:00:33,560 They impressed with dishes worthy of their top 10 status. 16 00:00:33,560 --> 00:00:35,800 Beautiful. You nailed it. 17 00:00:35,800 --> 00:00:38,720 It is seriously impressive cooking. 18 00:00:38,720 --> 00:00:40,840 And the duck - whoa! Well done, mate. 19 00:00:40,840 --> 00:00:44,680 But it was the end of the journey for Antonio. 20 00:00:44,680 --> 00:00:46,560 ANTONIO: I've learned so much 21 00:00:46,560 --> 00:00:48,560 and I think my grandma definitely would be proud. 22 00:00:48,560 --> 00:00:49,960 MELISSA: 'Bye! (APPLAUSE) 23 00:00:49,960 --> 00:00:51,560 (LAUGHTER) 24 00:00:51,560 --> 00:00:53,240 Hey, buddy. 25 00:00:54,680 --> 00:00:56,200 Tonight... 26 00:00:56,200 --> 00:01:00,440 RUE: I am really pushing myself to do something I've never done before. 27 00:01:00,440 --> 00:01:03,800 ..we kick off a week full of surprises, 28 00:01:03,800 --> 00:01:07,400 starting with a spectacular Mystery Box. 29 00:01:12,200 --> 00:01:14,920 (GENTLE MUSIC) 30 00:01:14,920 --> 00:01:17,440 (BIRDSONG) 31 00:01:17,440 --> 00:01:19,840 DECLAN: Ah! Beautiful day. 32 00:01:19,840 --> 00:01:21,520 Butterflies are out. 33 00:01:21,520 --> 00:01:23,240 RALPH: It's a new week. New surprise. 34 00:01:23,240 --> 00:01:25,320 CATH: Yeah, let's cook some good food. 35 00:01:26,320 --> 00:01:29,080 RALPH: Mystery boxes, I love them 'cause they force creativity, 36 00:01:29,080 --> 00:01:31,320 but they're both comforting and terrifying. 37 00:01:31,320 --> 00:01:34,120 Like, comforting in that, like, I know what my basic staples are. 38 00:01:34,120 --> 00:01:38,080 Terrifying because the twist they'll pull on those are endless. 39 00:01:38,080 --> 00:01:39,520 It could literally be anything. 40 00:01:40,840 --> 00:01:43,560 Oh. (JUDGES APPLAUD) 41 00:01:44,840 --> 00:01:46,160 Morning! 42 00:01:46,160 --> 00:01:48,480 Ooh! Mystery Box. 43 00:01:48,480 --> 00:01:51,400 Pick a bench, everyone. You know what day it is. 44 00:01:51,400 --> 00:01:54,720 Oh, look out! Yeah. Hi, ladies. (GASPS) 45 00:01:56,520 --> 00:01:58,000 Well, I can see 46 00:01:58,000 --> 00:02:00,320 you've all got a little spring in your step today, huh? 47 00:02:00,320 --> 00:02:01,840 Why wouldn't you? 48 00:02:01,840 --> 00:02:04,760 You survived another week in the MasterChef kitchen. 49 00:02:04,760 --> 00:02:06,200 Yeah. 50 00:02:06,200 --> 00:02:09,560 Rhiannon, I'm gonna guess you're stoked. 51 00:02:09,560 --> 00:02:11,280 Mate, I'm so stoked. (LAUGHTER) 52 00:02:11,280 --> 00:02:12,280 (LAUGHS) 53 00:02:12,280 --> 00:02:15,480 Like, I love everything about walking into this kitchen every day. 54 00:02:15,480 --> 00:02:17,520 It's so exciting. There was 18. 55 00:02:17,520 --> 00:02:19,520 There's only nine of you now. It's gotta feel good. 56 00:02:19,520 --> 00:02:23,680 It's awesome! And I've got a white apron, so it's even more awesome. 57 00:02:23,680 --> 00:02:25,280 Ralph? Yeah? 58 00:02:25,280 --> 00:02:27,080 Mate, there's some good cooks going home. 59 00:02:27,080 --> 00:02:29,600 Does that make you feel good or even more nervous? 60 00:02:29,600 --> 00:02:30,880 Bit of both. 61 00:02:30,880 --> 00:02:33,080 Just means that the competition is...is that fierce 62 00:02:33,080 --> 00:02:35,320 that you've got to put your best foot forward every cook. 63 00:02:36,600 --> 00:02:41,240 Well, there is no denying you've all come a long, long way, 64 00:02:41,240 --> 00:02:45,120 but it's no time to take your foot off the gas. 65 00:02:45,120 --> 00:02:49,960 We've got even more spectacular challenges in store for you guys 66 00:02:49,960 --> 00:02:51,840 every single day this week. 67 00:02:51,840 --> 00:02:57,960 Starting with this very surprising Mystery Box. 68 00:02:57,960 --> 00:03:00,800 There is no way you're gonna guess what's inside this one. 69 00:03:00,800 --> 00:03:02,760 Let's put you out of your misery. 70 00:03:02,760 --> 00:03:05,280 You can lift your lids... 71 00:03:05,280 --> 00:03:06,760 ..now! 72 00:03:08,040 --> 00:03:09,400 Oh! (POP!) 73 00:03:09,400 --> 00:03:12,920 BRENT: What?! (ALL SQUEAL AND LAUGH) 74 00:03:12,920 --> 00:03:15,800 Oh, my God! Ooh! Jeez Louise! 75 00:03:15,800 --> 00:03:17,360 (RUE LAUGHS) Bloody hell! 76 00:03:17,360 --> 00:03:18,920 Surprise! 77 00:03:18,920 --> 00:03:22,080 Oh, my goodness! (LAUGHS) 78 00:03:22,080 --> 00:03:23,920 Oh, my God! Whoo! 79 00:03:23,920 --> 00:03:27,480 Gotcha! (LAUGHS) Oh, that scared the crap out of me. 80 00:03:31,800 --> 00:03:33,040 Ohh. 81 00:03:33,040 --> 00:03:34,960 Wow. Wow. OK. 82 00:03:34,960 --> 00:03:37,640 (LAUGHS) How good's that! 83 00:03:37,640 --> 00:03:40,080 Cooking with confetti! (LAUGHS) 84 00:03:40,080 --> 00:03:42,560 (LAUGHS) It's insanity. 85 00:03:42,560 --> 00:03:45,320 Oh, my goodness. (LAUGHS) 86 00:03:45,320 --> 00:03:48,920 Not at all could I have ever predicted that in a million years. 87 00:03:48,920 --> 00:03:51,960 It feels like the finale! I'm the winner! 88 00:03:53,000 --> 00:03:55,560 I bet you weren't expecting that? CONTESTANTS: No. 89 00:03:55,560 --> 00:03:56,760 (EXHALES) 90 00:03:56,760 --> 00:03:59,000 It's a Mystery Box with a surprise inside. 91 00:03:59,000 --> 00:04:00,800 (CHUCKLES) Oh! 92 00:04:00,800 --> 00:04:05,840 Today, that is exactly what we want you to capture in a dish. 93 00:04:06,840 --> 00:04:10,160 So think of a moment when you've seen something on a menu, 94 00:04:10,160 --> 00:04:13,640 ordered it, it's arrived at the table, you've cut into it, 95 00:04:13,640 --> 00:04:17,240 and it's just something entirely unexpected 96 00:04:17,240 --> 00:04:18,960 in the best possible way. 97 00:04:19,960 --> 00:04:22,240 That is your job today. 98 00:04:22,240 --> 00:04:26,720 Leave us as amazed as you were when you lifted that lid. 99 00:04:26,720 --> 00:04:28,640 CATH: My mind's racing. 100 00:04:28,640 --> 00:04:30,880 It's just ticking over "What can I do today?" 101 00:04:30,880 --> 00:04:34,640 Because it's our chance to actually surprise the judges this time. 102 00:04:36,440 --> 00:04:40,760 So, for this challenge, we're gonna give you 75 minutes. 103 00:04:40,760 --> 00:04:42,480 (DRAMATIC MUSIC) 104 00:04:42,480 --> 00:04:45,360 Of course, the pantry and the garden are open. 105 00:04:45,360 --> 00:04:46,800 We're not messing around today. 106 00:04:46,800 --> 00:04:51,680 The cooks that bring us the three least impressive dishes 107 00:04:51,680 --> 00:04:54,440 will find themselves in tomorrow's Pressure Test 108 00:04:54,440 --> 00:04:56,680 from where someone will be going home. 109 00:04:57,680 --> 00:05:01,280 So, surprise us. 110 00:05:01,280 --> 00:05:03,160 Do you understand? CONTESTANTS: Yeah. 111 00:05:03,160 --> 00:05:04,640 Good, 'cause your time starts now! 112 00:05:04,640 --> 00:05:06,920 CATH: Let's go! Let's go, guys! (JUDGES APPLAUD) 113 00:05:08,280 --> 00:05:10,160 DECLAN: Good luck. (LAUGHS) 114 00:05:20,040 --> 00:05:21,640 RUE: Where are the eggs? 115 00:05:22,800 --> 00:05:25,600 I can never get used to the surprises. 116 00:05:25,600 --> 00:05:29,000 Every single surprise surprises me. 117 00:05:29,000 --> 00:05:30,240 Um, sugar. 118 00:05:30,240 --> 00:05:32,160 But I really love making desserts. 119 00:05:32,160 --> 00:05:36,040 And today is a chance to see how creative I can be. 120 00:05:36,040 --> 00:05:40,320 So I'm thinking I really want to push the boundaries a little. 121 00:05:41,880 --> 00:05:44,480 Well, all season, we've been surprising them, 122 00:05:44,480 --> 00:05:47,920 and now it is their turn to make a surprise for us. 123 00:05:47,920 --> 00:05:51,000 The tables have well and truly turned, haven't they? 124 00:05:51,000 --> 00:05:53,600 Will we see a chicken Kiev today? 125 00:05:53,600 --> 00:05:55,920 Well, I actually was thinking if I was in their shoes, 126 00:05:55,920 --> 00:05:58,120 I'd do smoked and stuffed chicken wings. 127 00:05:58,120 --> 00:06:00,320 Get the bone out and then stuff it. Ooh! Yeah. 128 00:06:00,320 --> 00:06:03,160 Smoke it and then have it on the hibachi and glaze the absolute... 129 00:06:03,160 --> 00:06:04,640 I...I would... ..life out of it. 130 00:06:04,640 --> 00:06:08,080 ..be pleasantly surprised by that. Can also be a trick of the palate. 131 00:06:08,080 --> 00:06:10,080 We used to do a snack in Orana... Yeah. 132 00:06:10,080 --> 00:06:12,080 ..which was a strip of pumpkin that had been brushed 133 00:06:12,080 --> 00:06:17,120 with...with a caramelised, roasted beef fat and blowtorch it. 134 00:06:17,120 --> 00:06:19,520 When you eat it, all you can think about is roast beef. 135 00:06:19,520 --> 00:06:20,800 Yeah. And... Deception! 136 00:06:20,800 --> 00:06:21,800 It's deception. 137 00:06:21,800 --> 00:06:24,240 Trick of the eye, trick of the palate, trick of the senses. 138 00:06:24,240 --> 00:06:26,040 It's a day for anything to happen. 139 00:06:26,040 --> 00:06:29,720 I hope our guys just have the greatest element of surprise. 140 00:06:29,720 --> 00:06:31,120 We are ready. 141 00:06:31,120 --> 00:06:32,840 Let's do it. 142 00:06:32,840 --> 00:06:34,600 Surprise! Wow! 143 00:06:34,600 --> 00:06:37,280 A whole heap of confetti and we can get as creative 144 00:06:37,280 --> 00:06:38,880 and as fun as we want today. 145 00:06:38,880 --> 00:06:40,760 I think that's what I'm really looking forward to. 146 00:06:40,760 --> 00:06:43,760 I feel like I've already grown so much as a cook 147 00:06:43,760 --> 00:06:46,200 in the last couple of weeks in the MasterChef kitchen. 148 00:06:46,200 --> 00:06:48,440 So, today, I want to show the judges 149 00:06:48,440 --> 00:06:51,680 that I can really push myself out of my comfort zone. 150 00:06:51,680 --> 00:06:55,000 Conceptually, I really need to think about techniques 151 00:06:55,000 --> 00:06:57,880 and things that I never would have tried before. 152 00:06:57,880 --> 00:07:01,480 We've got to create a dish with something unexpected inside of it. 153 00:07:01,480 --> 00:07:03,400 I'm just thinking, like, a vehicle, 154 00:07:03,400 --> 00:07:05,840 whether it's a cake or a choux bun, 155 00:07:05,840 --> 00:07:09,520 but what are you gonna put inside a cake or a choux bun 156 00:07:09,520 --> 00:07:11,440 that no-one's gonna expect? 157 00:07:11,440 --> 00:07:13,080 Hi, Declan. Hi, Declan. 158 00:07:13,080 --> 00:07:16,320 Mel, Andy. I'm absolutely motoring here. 159 00:07:16,320 --> 00:07:18,120 Yeah. What are you making today? 160 00:07:18,120 --> 00:07:20,280 Um, so I am making green curry chicken... 161 00:07:20,280 --> 00:07:23,240 OK. ..in a choux bun. 162 00:07:24,600 --> 00:07:26,480 We're here for this. Yes! 163 00:07:26,480 --> 00:07:27,960 This is the dish... Yes! 164 00:07:27,960 --> 00:07:29,320 ..of dreams... Yes. 165 00:07:29,320 --> 00:07:31,640 ..that we have been wanting to hear you make. 166 00:07:31,640 --> 00:07:33,640 This sounds inspired and you're excited. 167 00:07:33,640 --> 00:07:35,560 I am excited! And that makes us excited. 168 00:07:35,560 --> 00:07:37,720 I love green curry chicken. Surprise us. 169 00:07:37,720 --> 00:07:39,200 Give us the perfect dish. Yeah. 170 00:07:39,200 --> 00:07:40,360 Good luck! Thank you. 171 00:07:40,360 --> 00:07:42,200 Choux pastry, I think it's a challenge, 172 00:07:42,200 --> 00:07:44,720 but it's delicious if you get it right. 173 00:07:44,720 --> 00:07:46,440 I'm gonna pipe them into this. 174 00:07:46,440 --> 00:07:49,840 It's definitely got something that I wouldn't normally do. 175 00:07:49,840 --> 00:07:52,320 In the oven. Alright. 176 00:07:52,320 --> 00:07:55,120 But it is a competition and...and we're getting to that stage 177 00:07:55,120 --> 00:07:58,160 where the finish line is in sight. 178 00:07:58,160 --> 00:07:59,800 So, if I can pull this off, 179 00:07:59,800 --> 00:08:02,520 there's no way I'm gonna be in a black apron tomorrow. 180 00:08:03,880 --> 00:08:05,160 (TENSE MUSIC) 181 00:08:06,960 --> 00:08:09,440 MALISSA: Surprise! This is a fun one. 182 00:08:09,440 --> 00:08:12,080 When I lifted up that box, 183 00:08:12,080 --> 00:08:14,560 straightaway I just thought about my nieces 184 00:08:14,560 --> 00:08:17,160 and, you know, they love confetti, 185 00:08:17,160 --> 00:08:18,800 they love a good little surprise. 186 00:08:18,800 --> 00:08:21,960 So, I thought I am gonna channel that today. 187 00:08:21,960 --> 00:08:23,840 So, I'm thinking that I'm gonna make 188 00:08:23,840 --> 00:08:27,680 a little cake that I think they would absolutely love 189 00:08:27,680 --> 00:08:30,560 and hope that that's gonna bring me some luck today. 190 00:08:30,560 --> 00:08:32,320 Malissa! Hey, Malissa. 191 00:08:32,320 --> 00:08:34,840 Hello! Hello! How's it going? Very good. 192 00:08:34,840 --> 00:08:37,560 What is your surprise dish? I'm gonna do a lemon meringue cake. 193 00:08:37,560 --> 00:08:40,600 And then in the centre is gonna be, like, a berry surprise. 194 00:08:40,600 --> 00:08:42,720 So when you cut it open, that'll kinda ooze out. 195 00:08:42,720 --> 00:08:45,640 And then I'm going to top that with the Swiss meringue. 196 00:08:45,640 --> 00:08:47,800 How dense is the cake? It's just a lemon cake. 197 00:08:47,800 --> 00:08:50,040 I want it a little bit more dense. Yeah. 198 00:08:50,040 --> 00:08:51,560 So it can hold all of this 199 00:08:51,560 --> 00:08:53,480 and it'll actually ooze out when you cut it. 200 00:08:53,480 --> 00:08:56,320 It sounds like you've got the picture. You just need to paint it. 201 00:08:56,320 --> 00:08:58,560 I'm looking forward to this. Good luck. 202 00:08:58,560 --> 00:09:00,360 I know it's gonna take a lot of technique 203 00:09:00,360 --> 00:09:03,320 to pull off something that looks beautiful on the outside 204 00:09:03,320 --> 00:09:06,600 but has a really awesome surprise on the inside. 205 00:09:06,600 --> 00:09:10,080 I really need to make sure that I can achieve that today. 206 00:09:12,720 --> 00:09:15,240 RHIANNON: Bloody hell! I've got more equipment than ingredients! 207 00:09:15,240 --> 00:09:19,400 I can't bloody believe I'm top 9. This is crazy! 208 00:09:19,400 --> 00:09:21,200 Coming into the competition, 209 00:09:21,200 --> 00:09:24,360 I legitimately never thought that I'd get this far. 210 00:09:24,360 --> 00:09:28,240 I wanna keep going as far as I can and just keep pushing. 211 00:09:29,240 --> 00:09:31,440 Today, I'm gonna stick with flavours I know, 212 00:09:31,440 --> 00:09:34,280 but put them in a dish that the judges won't expect. 213 00:09:35,320 --> 00:09:38,400 I'm gonna make a Thai red curry chicken ballotine. 214 00:09:39,400 --> 00:09:42,160 They're going to be thinking 'classic French flavours', 215 00:09:42,160 --> 00:09:45,320 and they're gonna go, "Hang on a minute! This tastes like Thailand!" 216 00:09:45,320 --> 00:09:46,640 (LAUGHS) 217 00:09:46,640 --> 00:09:49,160 Chicken ballotine is a chicken thigh. 218 00:09:49,160 --> 00:09:52,360 You put some sort of mousse in the middle, you roll it up, 219 00:09:52,360 --> 00:09:55,600 then you fry it so the skin's crispy and then you put it in the oven. 220 00:09:56,600 --> 00:09:59,720 I've cooked a ballotine before but not with a curry in the middle. 221 00:09:59,720 --> 00:10:01,520 So, this is gonna be a challenge. 222 00:10:01,520 --> 00:10:04,480 But if I can get this right, it's definitely gonna surprise them 223 00:10:04,480 --> 00:10:07,920 that there's a Thai red curry in the middle of this French-looking dish. 224 00:10:09,240 --> 00:10:11,800 Surprise! You've only got one hour to go! 225 00:10:11,800 --> 00:10:13,000 (JUDGES CLAP) 226 00:10:13,000 --> 00:10:14,720 Oh, my God! 227 00:10:14,720 --> 00:10:16,400 When they said 'surprise', I'm like, "What now?" 228 00:10:16,400 --> 00:10:18,520 Yeah. No. No. No more! 229 00:10:19,520 --> 00:10:21,000 THEO: Ooh, that's lovely. 230 00:10:21,000 --> 00:10:23,800 I'm making a watermelon kopita. 231 00:10:23,800 --> 00:10:26,000 So it's like a spanakopita but without spinach. 232 00:10:26,000 --> 00:10:27,480 It's got watermelon inside. 233 00:10:27,480 --> 00:10:29,240 It's a surprise combination of flavours 234 00:10:29,240 --> 00:10:32,440 and hopefully it comes through as a nice flavour. 235 00:10:32,440 --> 00:10:34,720 Mr Brent Draper. G'day, guys. 236 00:10:34,720 --> 00:10:37,720 Going sweet today? Yeah, going sweet. 237 00:10:37,720 --> 00:10:40,080 OK. That's a surprise in itself. There you go. I win! 238 00:10:40,080 --> 00:10:41,880 (ANDY AND MELISSA LAUGH) 239 00:10:41,880 --> 00:10:42,880 What's the dish? 240 00:10:42,880 --> 00:10:46,040 So I am going a hazelnut ice cream with a poached pear. 241 00:10:46,040 --> 00:10:48,840 Inside the pear, there'll be a butterscotch sauce 242 00:10:48,840 --> 00:10:51,240 that when you cut into it, it sort of just ooze it 243 00:10:51,240 --> 00:10:53,040 and then sort of bring the whole dish together. 244 00:10:53,040 --> 00:10:55,080 Right. OK. Mmm. This sounds so fancy for you. 245 00:10:55,080 --> 00:10:57,480 I love it! Yeah. 246 00:10:57,480 --> 00:11:01,680 ADI: I'm making panipuri which is an Indian street snack. 247 00:11:01,680 --> 00:11:05,600 The normal dish is just this little, uh, pillow of inflated dough 248 00:11:05,600 --> 00:11:07,080 that's hollow in the middle. 249 00:11:07,080 --> 00:11:10,120 So then you fill it up with potato and lots of other spices. 250 00:11:10,120 --> 00:11:12,920 Today, I'm gonna fill it with surprising flavours - 251 00:11:12,920 --> 00:11:15,000 salmon roe and avocado. 252 00:11:15,000 --> 00:11:16,720 Surprising them with whats inside of it, 253 00:11:16,720 --> 00:11:19,320 so when they bite in, they're like, "Ooh, didn't expect that!" 254 00:11:21,800 --> 00:11:25,040 I love this challenge. It gets me to think outside the box. 255 00:11:25,040 --> 00:11:29,240 So, I'm making a dessert that has a little surprise inside. 256 00:11:29,240 --> 00:11:33,880 Something that is unexpected. Something gooey. 257 00:11:33,880 --> 00:11:35,240 Hey, Rue. Hi, Rue! 258 00:11:35,240 --> 00:11:37,240 Hello, guys! How are you? Doing very good. 259 00:11:37,240 --> 00:11:39,160 You're very calm over here. I am. 260 00:11:39,160 --> 00:11:40,960 May I ask, what is your surprise dish? 261 00:11:40,960 --> 00:11:44,640 OK, so my surprise dish is an egg in a shell. 262 00:11:44,640 --> 00:11:45,640 OK. 263 00:11:45,640 --> 00:11:48,280 So I am going to make a white chocolate mousse 264 00:11:48,280 --> 00:11:50,040 which is the egg white... 265 00:11:50,040 --> 00:11:51,040 Yep. OK. 266 00:11:51,040 --> 00:11:55,720 ..with a...passionfruit gel in the centre, which is the egg yolk, 267 00:11:55,720 --> 00:11:56,920 so that oozes out. 268 00:11:56,920 --> 00:12:00,520 And I'm going to do a little kataifi nest for the egg to sit on. 269 00:12:00,520 --> 00:12:02,280 Cute! I dig it hard. 270 00:12:02,280 --> 00:12:04,520 OK! Yep. But I have a lot of things to do. 271 00:12:04,520 --> 00:12:07,720 I was just about to say. I am just going to push through. 272 00:12:07,720 --> 00:12:10,160 OK! I'm excited! OK. Let's do it. 273 00:12:10,160 --> 00:12:12,560 OK, guys. (LAUGHS) Ready to be surprised. 274 00:12:14,040 --> 00:12:17,240 I think this is going to be the trickiest dish I've ever made 275 00:12:17,240 --> 00:12:21,200 and I am feeling a lot of pressure to do well 276 00:12:21,200 --> 00:12:25,320 because Mel and Andy have been thoroughly impressed 277 00:12:25,320 --> 00:12:26,600 with my concept, 278 00:12:26,600 --> 00:12:29,320 but there is so much to do still. 279 00:12:29,320 --> 00:12:32,520 So that's just my mousse. It's gonna go in the blast chiller. 280 00:12:32,520 --> 00:12:35,880 I'm just going to work as quickly as I can. 281 00:12:35,880 --> 00:12:38,480 I need some fairies in there working all the time. 282 00:12:38,480 --> 00:12:40,800 And hopefully I can pull this dish off. 283 00:12:54,240 --> 00:12:56,120 45 minutes to go! Come on! 284 00:12:56,120 --> 00:12:57,440 (JUDGES CLAP) 285 00:12:59,200 --> 00:13:01,200 Ooh, something smells nice. 286 00:13:01,200 --> 00:13:05,840 Put this...in the freezer. OK? So just relax. 287 00:13:05,840 --> 00:13:08,440 Today in the Mystery Box challenge, we had to cook a dish 288 00:13:08,440 --> 00:13:10,520 that has an element of surprise. 289 00:13:11,520 --> 00:13:14,920 Man, what a surprise! And my heart's still actually racing so much! 290 00:13:14,920 --> 00:13:17,720 I can't believe it. I'm top 9! 291 00:13:17,720 --> 00:13:20,440 It is really important now to be really pushing myself 292 00:13:20,440 --> 00:13:21,960 out of my comfort zone. 293 00:13:21,960 --> 00:13:25,440 I'm gonna try something that I've never done before. 294 00:13:25,440 --> 00:13:27,880 I've been working on a few different flavour profiles 295 00:13:27,880 --> 00:13:30,040 that I am unfamiliar with. 296 00:13:30,040 --> 00:13:34,440 I want to showcase my shio koji caramel with fig leaf. 297 00:13:34,440 --> 00:13:36,960 OK. Let's just check this caramel. 298 00:13:36,960 --> 00:13:40,000 Shio koji, it's a Japanese ingredient. 299 00:13:40,000 --> 00:13:41,920 It's got that real umami flavour. 300 00:13:43,960 --> 00:13:46,080 I'm finding that my creative side does come out 301 00:13:46,080 --> 00:13:47,600 when I'm doing desserts 302 00:13:47,600 --> 00:13:50,080 and that's why I've chosen to do a dessert today. 303 00:13:50,080 --> 00:13:52,440 Hey, Cath. How are ya? Hi, guys! 304 00:13:52,440 --> 00:13:53,560 What's going on? 305 00:13:53,560 --> 00:13:57,200 I've got a...a lime semifreddo in the freezer. 306 00:13:57,200 --> 00:14:00,800 So, the surprising side, I'm gonna do a shio koji and lime caramel. 307 00:14:00,800 --> 00:14:01,800 MELISSA: Ooh! 308 00:14:01,800 --> 00:14:04,520 And I'm actually gonna try and do a fig leaf oil. 309 00:14:04,520 --> 00:14:06,600 Ooh! So, I'm freaking myself out. 310 00:14:06,600 --> 00:14:08,120 But I'm just gonna have a go. 311 00:14:08,120 --> 00:14:10,080 So, I think there's a couple of surprises here. 312 00:14:10,080 --> 00:14:11,600 There's obviously the caramel centre, 313 00:14:11,600 --> 00:14:13,720 but there's also some pretty interesting flavour combinations 314 00:14:13,720 --> 00:14:14,800 going on here. 315 00:14:14,800 --> 00:14:16,880 Go hard, Cath. Yeah, I am. Thanks, buddy. 316 00:14:16,880 --> 00:14:18,120 No worries. Thanks, Mel. 317 00:14:18,120 --> 00:14:19,360 Yeah! (LAUGHS) 318 00:14:19,360 --> 00:14:21,280 I'm being really ambitious. 319 00:14:21,280 --> 00:14:24,800 So I've taken on a lot today. 320 00:14:24,800 --> 00:14:27,520 My semifreddos are in the blast chiller 321 00:14:27,520 --> 00:14:30,200 and now I need to get on to the fig leaf oil. 322 00:14:30,200 --> 00:14:32,520 I want to present a dish today 323 00:14:32,520 --> 00:14:35,200 which shows how far I've come in the competition, 324 00:14:35,200 --> 00:14:37,560 that it's full of complex flavours 325 00:14:37,560 --> 00:14:42,440 and I just really want to use the skills I've learnt to move forward. 326 00:14:43,440 --> 00:14:45,400 OK. Done. 327 00:14:45,400 --> 00:14:47,080 I love the flavours of the dish. 328 00:14:47,080 --> 00:14:49,080 I just hope I get the balance right today. 329 00:14:54,840 --> 00:14:57,560 RALPH: Today's Mystery Box is probably the most challenging 330 00:14:57,560 --> 00:15:00,720 because they want something surprising and something creative. 331 00:15:00,720 --> 00:15:03,280 And with the surprise, make it taste good. 332 00:15:04,280 --> 00:15:07,000 I'm not really a dessert guy. I'm more savoury. 333 00:15:07,000 --> 00:15:09,200 Today, I've decided to go left of field 334 00:15:09,200 --> 00:15:11,600 just because I want to try and show a bit of creativity 335 00:15:11,600 --> 00:15:13,000 and try something new. 336 00:15:13,000 --> 00:15:14,120 Alright. 337 00:15:14,120 --> 00:15:18,080 Today I'm making a cinnamon parfait with an apple and caramel centre. 338 00:15:18,080 --> 00:15:22,880 I'm gonna incorporate the surprise element of it inside. 339 00:15:23,880 --> 00:15:26,200 When they cut it in half, everything should ooze out. 340 00:15:26,200 --> 00:15:27,600 Let's go. 341 00:15:28,600 --> 00:15:32,040 I have made a parfait maybe, like, once or twice. 342 00:15:32,040 --> 00:15:34,760 I have an idea in my head I really want to try. 343 00:15:34,760 --> 00:15:36,760 I'm gonna make my parfait, I'm gonna centre it out, 344 00:15:36,760 --> 00:15:39,520 and then I'm just gonna freeze the caramel and the apples 345 00:15:39,520 --> 00:15:41,000 and then cover that with the parfait. 346 00:15:41,000 --> 00:15:43,240 So that's beautifully hidden inside the entire parfait. 347 00:15:43,240 --> 00:15:45,680 Um, the parfait's in the freezer. 348 00:15:45,680 --> 00:15:47,480 Currently working on my caramel. 349 00:15:48,480 --> 00:15:50,480 So I've got brown sugar in my pan. 350 00:15:50,480 --> 00:15:52,080 I'm adding butter to that as well 351 00:15:52,080 --> 00:15:54,960 just because it gives a lovely velvetness to that caramel. 352 00:15:54,960 --> 00:15:56,920 I'm trying to make sure it's exciting, 353 00:15:56,920 --> 00:15:58,800 but also that I can nail the basics 354 00:15:58,800 --> 00:16:01,080 with a sauce that's something new and creative. 355 00:16:02,080 --> 00:16:05,560 I've got my caramel ready to go. Toss my apples through. 356 00:16:05,560 --> 00:16:07,560 Put it into the blast chiller so it could cool. 357 00:16:07,560 --> 00:16:11,000 It has to be surprising and that's the brief today. 358 00:16:12,840 --> 00:16:14,720 Surprise me! 359 00:16:14,720 --> 00:16:17,840 ANDY: Rue! Ho-ho-ho! She's biting some off today. 360 00:16:17,840 --> 00:16:19,560 Oh, really? She's doing an egg. 361 00:16:19,560 --> 00:16:20,560 An egg? Yeah. 362 00:16:20,560 --> 00:16:22,720 White chocolate mousse filling, passionfruit yolk, 363 00:16:22,720 --> 00:16:24,520 kataifi nest. 364 00:16:24,520 --> 00:16:27,600 I mean, the surprise is if we cut into it and it spills out. 365 00:16:27,600 --> 00:16:28,720 That's the surprise, right? Yeah. 366 00:16:28,720 --> 00:16:30,720 Sounds like a great idea. ANDY AND MELISSA: Yeah. 367 00:16:30,720 --> 00:16:32,760 Declan. Tell me. 368 00:16:32,760 --> 00:16:34,800 This might be my favourite one. 369 00:16:34,800 --> 00:16:36,400 A choux bun... Yeah? 370 00:16:36,400 --> 00:16:37,600 ..green curry. 371 00:16:37,600 --> 00:16:38,600 Nice. 372 00:16:38,600 --> 00:16:41,040 Savoury choux pastry. Love it! Yeah. Yeah. 373 00:16:41,040 --> 00:16:43,360 That's...that's a surprise. That's a surprise. 374 00:16:43,360 --> 00:16:46,760 So here's hoping he can nail it because it sounds extraordinary. 375 00:16:46,760 --> 00:16:49,200 And then Malissa... She's doing the lemon cake. 376 00:16:49,200 --> 00:16:50,800 So when you cut open the cake, 377 00:16:50,800 --> 00:16:53,640 you have an oozing centre of berries. 378 00:16:53,640 --> 00:16:56,840 I like the sound of this, but, my God, there's a bit of work in this. 379 00:16:56,840 --> 00:16:57,960 Oh, yeah. Yes! 380 00:16:57,960 --> 00:16:59,880 This is technique, knowledge, experience. 381 00:16:59,880 --> 00:17:03,560 This is where challenges like this become difficult, I think, 382 00:17:03,560 --> 00:17:04,880 for our contestants. 383 00:17:07,640 --> 00:17:10,240 MALISSA: I'm making a lemon cake 384 00:17:10,240 --> 00:17:12,880 with a berry compote surprise in the centre. 385 00:17:12,880 --> 00:17:16,800 So, my cake is now in the oven and it is looking really, really good. 386 00:17:16,800 --> 00:17:20,920 I want the consistency of my compote to be not watery. 387 00:17:20,920 --> 00:17:23,760 But if it's too thick, it won't ooze out. 388 00:17:23,760 --> 00:17:27,080 I can see that it's a little bit runny. 389 00:17:27,080 --> 00:17:28,240 Argh! 390 00:17:28,240 --> 00:17:30,440 Which is really, really worrying. 391 00:17:31,720 --> 00:17:34,560 And the compote needs to be a bit thicker for the surprise to work. 392 00:17:34,560 --> 00:17:36,600 Ooh! OK. 393 00:17:36,600 --> 00:17:37,600 More berries. 394 00:17:37,600 --> 00:17:39,320 To get the consistency that I want, 395 00:17:39,320 --> 00:17:41,880 I'm actually gonna chop up some beautiful fresh berries 396 00:17:41,880 --> 00:17:43,360 and toss them through as well 397 00:17:43,360 --> 00:17:46,480 and hope that it comes out the perfect texture. 398 00:17:46,480 --> 00:17:48,480 What's happening, Rhiannon? 399 00:17:48,480 --> 00:17:51,520 I'm doing a chicken curry-filled ballotine. 400 00:17:51,520 --> 00:17:54,440 So, like a very French... It looks like a French... Yeah. 401 00:17:54,440 --> 00:17:56,320 Looking forward to it. Thank you. 402 00:17:56,320 --> 00:17:57,920 Yum! 403 00:17:57,920 --> 00:18:01,480 The chicken mousse is done. It's now ready for the chicken ballotine. 404 00:18:01,480 --> 00:18:05,600 The mousse needs to be beautifully silky and smooth. 405 00:18:05,600 --> 00:18:09,480 But it's getting the flavours in and making sure that it doesn't dry out 406 00:18:09,480 --> 00:18:11,920 and that the texture is perfect. 407 00:18:11,920 --> 00:18:16,720 The pressure point is getting the chicken ballotine cooked perfectly. 408 00:18:16,720 --> 00:18:18,120 Oh, man! 409 00:18:18,120 --> 00:18:21,040 You're really not gonna know what the centre will be like 410 00:18:21,040 --> 00:18:22,600 until they cut it open. 411 00:18:22,600 --> 00:18:25,240 But I've never had a curry paste in my mousse before, so... 412 00:18:25,240 --> 00:18:27,760 ..I'm just hoping that this is gonna work. 413 00:18:27,760 --> 00:18:29,200 Just gotta really go. 414 00:18:32,240 --> 00:18:34,960 DECLAN: Ooh, yeah! (CHUCKLES) You are wild! 415 00:18:34,960 --> 00:18:38,760 My goal today is to present to the judges 416 00:18:38,760 --> 00:18:40,560 something that looks like an egg 417 00:18:40,560 --> 00:18:42,680 but when they cut it open, 418 00:18:42,680 --> 00:18:45,280 it's not an egg, it's actually a dessert. 419 00:18:46,600 --> 00:18:48,840 I have my mousse in the blast chiller, 420 00:18:48,840 --> 00:18:52,760 which is going to be the egg white, and I have to move on to the yolk, 421 00:18:52,760 --> 00:18:55,760 which is going to be made out of a passionfruit gel. 422 00:18:58,720 --> 00:19:03,000 The surprise is...that gel oozing out just like a runny yolk. 423 00:19:03,000 --> 00:19:06,920 So, the consistency of the gel is very important 424 00:19:06,920 --> 00:19:08,880 because it has to stay runny 425 00:19:08,880 --> 00:19:11,720 after I put the egg in the freezer to set. 426 00:19:11,720 --> 00:19:16,440 There is nothing worse than going to brunch and you get an egg, 427 00:19:16,440 --> 00:19:19,560 it's supposed to be soft-boiled and it's hard-boiled. 428 00:19:19,560 --> 00:19:20,960 Disappointed, right? 429 00:19:20,960 --> 00:19:23,320 I do not want to disappoint the judges today. 430 00:19:23,320 --> 00:19:26,080 MALISSA: Ah! Rue, that looks awesome! Nailed it! 431 00:19:26,080 --> 00:19:28,480 I know, but I have to set it still. 432 00:19:28,480 --> 00:19:32,840 I am really pushing myself to do something I've never done before. 433 00:19:32,840 --> 00:19:35,320 So I hope I can pull it off. 434 00:19:35,320 --> 00:19:38,960 Surprises ahoy in 30 minutes! 435 00:19:38,960 --> 00:19:40,280 Come on! (JUDGES CLAP) 436 00:19:40,280 --> 00:19:42,680 (TENSE MUSIC) 437 00:19:50,800 --> 00:19:52,760 THEO: Hoo-hoo-hoo! 438 00:19:52,760 --> 00:19:54,200 30 minutes to go. 439 00:19:54,200 --> 00:19:56,920 I have my watermelon kopita in the oven. 440 00:19:56,920 --> 00:20:00,120 So, hopefully, they see what I see in this dish. 441 00:20:01,120 --> 00:20:04,400 ADI: So I'm currently making the puris for my panipuri, 442 00:20:04,400 --> 00:20:07,200 Which are the crisp outer shell. 443 00:20:07,200 --> 00:20:10,160 I'm just gonna get them nice and thin and then I'll crisp them up. 444 00:20:10,160 --> 00:20:11,200 I love panipuri. 445 00:20:11,200 --> 00:20:13,480 I think it is one of the best Indian street foods. 446 00:20:15,960 --> 00:20:18,000 BRENT: So, ice cream's in the churner. 447 00:20:18,000 --> 00:20:20,480 I'm just doing a beautiful, runny butterscotch syrup. 448 00:20:20,480 --> 00:20:22,880 And I am cooking the poached pear. 449 00:20:22,880 --> 00:20:25,760 Hazelnut ice cream with pear and with butterscotch sauce, 450 00:20:25,760 --> 00:20:27,280 like, it's delicious. 451 00:20:27,280 --> 00:20:29,320 Oh! 452 00:20:29,320 --> 00:20:30,440 (COUGHS) 453 00:20:30,440 --> 00:20:31,840 (DECLAN CHUCKLES) 454 00:20:31,840 --> 00:20:33,320 (LAUGHS) What's wrong? 455 00:20:33,320 --> 00:20:35,160 Sorry. What's wrong? 456 00:20:35,160 --> 00:20:38,440 Don't worry. I've got some palm sugar here to sweeten it up a bit for you. 457 00:20:38,440 --> 00:20:39,680 (CHUCKLES) (RUE LAUGHS) 458 00:20:39,680 --> 00:20:43,200 I'm just under the pump and, um, and, yeah, I'm in the zone. 459 00:20:43,200 --> 00:20:47,880 I'm gonna be putting a green curry chicken inside of a choux bun, 460 00:20:47,880 --> 00:20:50,000 having that savoury element to it 461 00:20:50,000 --> 00:20:52,120 that the judges aren't gonna be expecting. 462 00:20:52,120 --> 00:20:53,560 I've got my choux buns in. 463 00:20:53,560 --> 00:20:57,760 Um, I've got some crispy chicken skin in the oven with it. 464 00:20:57,760 --> 00:21:00,360 I've got my chicken poaching, which I'll shred. 465 00:21:02,320 --> 00:21:05,360 I taste my curry and it's beautiful, but... 466 00:21:05,360 --> 00:21:06,680 It's so milky. 467 00:21:06,680 --> 00:21:08,960 ..the consistency is not right. 468 00:21:08,960 --> 00:21:11,160 (SUSPENSEFUL MUSIC) 469 00:21:11,160 --> 00:21:12,320 Um... 470 00:21:12,320 --> 00:21:15,800 I need my green curry to be thick enough 471 00:21:15,800 --> 00:21:18,200 so it doesn't make the choux bun all soggy. 472 00:21:19,200 --> 00:21:22,480 If I can't stabilise this curry inside the choux bun, 473 00:21:22,480 --> 00:21:24,080 it's just not gonna work. 474 00:21:24,080 --> 00:21:25,920 (WHISPERS) Oh, my goodness. 475 00:21:25,920 --> 00:21:27,080 Um... 476 00:21:37,440 --> 00:21:39,280 (WHISPERS) Oh, my goodness. 477 00:21:39,280 --> 00:21:43,000 My green curry chicken mix is way too runny. 478 00:21:43,000 --> 00:21:44,520 I need my green curry 479 00:21:44,520 --> 00:21:46,520 to be thick enough 480 00:21:46,520 --> 00:21:49,640 so it doesn't make the choux bun all soggy. 481 00:21:49,640 --> 00:21:52,360 If I can't fix this, it could be a disaster. 482 00:21:53,400 --> 00:21:56,200 All you gotta do is make that thick. Yeah. Exactly. 483 00:21:56,200 --> 00:21:57,840 I need to switch on here... 484 00:21:57,840 --> 00:21:58,840 Um... 485 00:21:58,840 --> 00:22:01,960 ..and think of something that I can do that will thicken it up. 486 00:22:02,960 --> 00:22:04,680 RUE: How are you feeling? Yeah, good. 487 00:22:04,680 --> 00:22:06,120 I'm sweating like no tomorrow. 488 00:22:06,120 --> 00:22:07,280 Same. 489 00:22:07,280 --> 00:22:08,840 I run to the pantry 490 00:22:08,840 --> 00:22:11,240 and I grab some tapioca starch. 491 00:22:11,240 --> 00:22:13,520 I'm gonna make a paste to thicken it up, yeah. 492 00:22:13,520 --> 00:22:15,040 I just hope this works. 493 00:22:15,040 --> 00:22:17,920 Otherwise, I'm gonna be serving soggy choux buns. 494 00:22:20,520 --> 00:22:21,680 Oh! 495 00:22:21,680 --> 00:22:22,960 I've got my parfait ready 496 00:22:22,960 --> 00:22:24,960 and got the crumb that's come out of the oven. 497 00:22:24,960 --> 00:22:27,000 And I've got my caramel in the freezer. 498 00:22:27,000 --> 00:22:29,840 Time is ticking, so I need to be as quick as I can. 499 00:22:29,840 --> 00:22:34,960 I have never tried an apple and caramel inside a parfait, 500 00:22:34,960 --> 00:22:36,520 so I'm gonna go for it. 501 00:22:36,520 --> 00:22:38,960 The reward for me is worth it. 502 00:22:40,040 --> 00:22:42,560 I'm gonna have to cut my parfait in half 503 00:22:42,560 --> 00:22:46,120 so that I can put my apple and caramel inside. 504 00:22:46,120 --> 00:22:48,720 As the judges cut into my parfait, 505 00:22:48,720 --> 00:22:50,680 they should see a bit of caramel ooze out 506 00:22:50,680 --> 00:22:53,080 and the apples in the middle as well. 507 00:22:53,080 --> 00:22:55,240 If it's too thick, it won't ooze out. 508 00:22:55,240 --> 00:22:58,040 It has to be a surprise. It's very important. 509 00:22:58,040 --> 00:23:02,360 15 minutes to go! Come on! We wanna be surprised! 510 00:23:02,360 --> 00:23:06,600 OK, just...I need to get... a little bowl. 511 00:23:06,600 --> 00:23:10,600 THEO: I have my watermelon kopita in now. All good. 512 00:23:10,600 --> 00:23:15,000 I'm doing a mint oil and maybe I'm gonna drizzle that on top. 513 00:23:15,000 --> 00:23:17,200 Or I'm gonna do fresh mint. Not 100% sure yet. 514 00:23:17,200 --> 00:23:19,720 But just doing a few tests while I wait. 515 00:23:22,400 --> 00:23:24,680 ADI: So I'm currently frying the panipuri. 516 00:23:24,680 --> 00:23:27,360 I just need to fill these up. I think I'll get it done. 517 00:23:27,360 --> 00:23:28,760 But it's rushed. 518 00:23:29,760 --> 00:23:31,440 BRENT: Yeah, so my ice cream is done. 519 00:23:31,440 --> 00:23:33,720 Texture-wise, it's nice. It's really creamy. 520 00:23:33,720 --> 00:23:35,080 Butterscotch sauce, it is done. 521 00:23:35,080 --> 00:23:37,160 Poached pear, they're looking good. 522 00:23:37,160 --> 00:23:39,360 I think I've got it pretty much all the way through 523 00:23:39,360 --> 00:23:40,960 'cause I ended up cutting it in half 524 00:23:40,960 --> 00:23:43,000 and then scooping it out to get it poached quicker. 525 00:23:45,680 --> 00:23:48,280 (TIMER BEEPS) Get this out. Get this out. 526 00:23:48,280 --> 00:23:50,280 I've checked my lime semifreddo a couple of times 527 00:23:50,280 --> 00:23:51,480 and that's looking good. 528 00:23:51,480 --> 00:23:54,320 I've got my fig leaf oil done. Looks beautiful. 529 00:23:54,320 --> 00:23:57,480 My vision of this fig leaf oil, it's gonna ooze out 530 00:23:57,480 --> 00:24:00,200 and it's just gonna have that, you know, a nuttiness. 531 00:24:00,200 --> 00:24:02,000 I'm just doing my caramel at the moment. 532 00:24:02,000 --> 00:24:04,640 I'm really excited about the shio koji caramel. 533 00:24:04,640 --> 00:24:06,560 It's got that real umami flavour 534 00:24:06,560 --> 00:24:08,200 and I think it's gonna go beautifully 535 00:24:08,200 --> 00:24:09,800 with the lime semifreddo. 536 00:24:09,800 --> 00:24:13,040 I'm really loving the flavours. I'm really happy with myself! 537 00:24:13,040 --> 00:24:14,520 It is so nice! 538 00:24:15,600 --> 00:24:18,560 From the first cook, I can't believe where I am now. 539 00:24:18,560 --> 00:24:19,920 It's amazing. 540 00:24:19,920 --> 00:24:21,360 Look at this colour! 541 00:24:21,360 --> 00:24:22,960 It's so beautiful! 542 00:24:22,960 --> 00:24:26,960 The surprise is going to be when they do slice the sphere in half 543 00:24:26,960 --> 00:24:28,600 that we have caramel oozing out 544 00:24:28,600 --> 00:24:31,160 and the fig leaf oil oozing out as well. 545 00:24:31,160 --> 00:24:34,600 I just hope they love the flavours. 546 00:24:34,600 --> 00:24:36,600 Quick, quick, quick! Argh! 547 00:24:38,640 --> 00:24:40,760 CATH: Oh, that's so awesome. 548 00:24:40,760 --> 00:24:43,800 ADI: It smells go! Oh, that's what it is! Chicken skin! 549 00:24:43,800 --> 00:24:46,280 Chicken skin, love. Yeah. 550 00:24:46,280 --> 00:24:48,880 I've got to get this bad boy out. It's ready for frying. 551 00:24:48,880 --> 00:24:52,640 Six minutes to go, the chicken skin is out, 552 00:24:52,640 --> 00:24:54,080 the curry sauce is on 553 00:24:54,080 --> 00:24:56,840 and I've got my pommes fondant potato in the oven. 554 00:24:56,840 --> 00:25:01,040 The chicken ballotine is in the pan to get that skin beautifully crispy. 555 00:25:02,320 --> 00:25:04,280 When the judges experience this dish, 556 00:25:04,280 --> 00:25:06,440 I want them to go, "Oh, we're going to France." 557 00:25:06,440 --> 00:25:09,440 And then they're like, "No, we're not. We're going to Thailand!" 558 00:25:09,440 --> 00:25:10,920 (LAUGHS) 559 00:25:10,920 --> 00:25:15,600 I'm going to have a Thai red curry sauce sort of as a jus 560 00:25:15,600 --> 00:25:18,280 and then, like, some little vegetables on the side. 561 00:25:18,280 --> 00:25:20,040 There is still that risk 562 00:25:20,040 --> 00:25:22,960 that the whole thing's not cooked on the inside, 563 00:25:22,960 --> 00:25:26,760 but I am not gonna know until they cut it open. 564 00:25:28,800 --> 00:25:31,040 DECLAN: Whoo! Good job! 565 00:25:32,040 --> 00:25:33,520 I'm back on track. 566 00:25:33,520 --> 00:25:36,040 The curry is looking and it's tasting good. 567 00:25:36,040 --> 00:25:38,400 Those flavours are really shining through, 568 00:25:38,400 --> 00:25:43,000 um, and it's thickened up perfectly with the tapioca starch. 569 00:25:43,000 --> 00:25:44,680 Alright. 570 00:25:47,160 --> 00:25:49,840 My crispy chicken skin, it tastes great. 571 00:25:49,840 --> 00:25:52,320 It's just gonna give it that textural delight. 572 00:25:53,920 --> 00:25:55,880 THEO: Are you doing choux, brother? Yeah, bro. 573 00:25:55,880 --> 00:25:57,040 Nice! 574 00:25:57,040 --> 00:26:00,640 I take the choux buns out of the oven and they look bloomin' good. 575 00:26:01,920 --> 00:26:04,600 They're nice and airy and hollow on the inside, 576 00:26:04,600 --> 00:26:07,200 and nice and golden brown on the outside. 577 00:26:07,200 --> 00:26:09,800 So, now I need to pipe in my mixture. 578 00:26:16,120 --> 00:26:17,920 RUE: OK, let's do kataifi. 579 00:26:18,920 --> 00:26:21,800 I want my egg today to be presented on a little nest. 580 00:26:22,800 --> 00:26:24,280 Everything's looking really good. 581 00:26:24,280 --> 00:26:26,360 I just have to put the whole dish together. 582 00:26:26,360 --> 00:26:27,520 Whoo! 583 00:26:27,520 --> 00:26:29,000 I think I'm working faster 584 00:26:29,000 --> 00:26:31,520 than I've ever worked in any of the cooks I've been in. 585 00:26:32,680 --> 00:26:34,480 Everything's coming together really quickly. 586 00:26:35,640 --> 00:26:40,800 I am trying to capture an egg but make it a dessert. 587 00:26:40,800 --> 00:26:42,800 Oh, wow! 588 00:26:42,800 --> 00:26:44,120 It's perfect. 589 00:26:44,120 --> 00:26:48,760 And the surprise is when they open it, the yolk will ooze out. 590 00:26:48,760 --> 00:26:52,000 I have made the perfect egg shell 591 00:26:52,000 --> 00:26:56,040 made of white chocolate and cocoa butter for my egg. 592 00:26:57,040 --> 00:27:00,520 I really wanted that crack because I want to mimic an egg. 593 00:27:00,520 --> 00:27:01,840 Oh, wow! 594 00:27:01,840 --> 00:27:04,560 It's time to bring this giant egg 595 00:27:04,560 --> 00:27:06,200 into fruition! 596 00:27:06,200 --> 00:27:07,920 Oh, my gosh! 597 00:27:07,920 --> 00:27:09,080 Whoo! 598 00:27:09,080 --> 00:27:10,960 I am feeling so happy. 599 00:27:10,960 --> 00:27:13,240 I came in with this idea. 600 00:27:13,240 --> 00:27:15,520 I didn't know if I could pull it off 601 00:27:15,520 --> 00:27:18,120 and it's looking like it could work. 602 00:27:18,120 --> 00:27:22,080 I just hope that my egg yolk oozes out for the judges. 603 00:27:25,200 --> 00:27:27,960 Three minutes to go! 604 00:27:27,960 --> 00:27:29,360 JOCK: Let's go! MELISSA: Yes! 605 00:27:29,360 --> 00:27:30,360 (JUDGES CLAP) 606 00:27:30,360 --> 00:27:31,760 THEO: Come on! 607 00:27:34,440 --> 00:27:36,080 Oh, man! 608 00:27:40,120 --> 00:27:42,720 Oh, my God! You're bloody crazy. 609 00:27:42,720 --> 00:27:44,560 MALISSA: Argh! 610 00:27:46,360 --> 00:27:47,880 OK. 611 00:27:47,880 --> 00:27:52,520 Oh, my gosh, I've used way too much time thickening up my compote 612 00:27:52,520 --> 00:27:55,360 and getting all my other elements ready. 613 00:27:55,360 --> 00:27:58,800 But now I've only got three minutes to go. 614 00:27:58,800 --> 00:28:01,760 I haven't even started assembling my cake. 615 00:28:01,760 --> 00:28:03,920 Oh, my God! 616 00:28:03,920 --> 00:28:06,760 I don't know if I'm gonna finish this dish. 617 00:28:06,760 --> 00:28:08,360 Ohh! Oh, my God! 618 00:28:20,440 --> 00:28:22,800 Three minutes to go! 619 00:28:22,800 --> 00:28:24,080 Let's go! Yes! 620 00:28:24,080 --> 00:28:25,440 (JUDGES CLAP) 621 00:28:25,440 --> 00:28:27,080 MALISSA: Whoo! Oh, my God. 622 00:28:27,080 --> 00:28:29,520 I'm so stressed. 623 00:28:29,520 --> 00:28:31,920 I need to get this done and get it on the plate. 624 00:28:31,920 --> 00:28:35,920 I just need to move extremely fast. 625 00:28:35,920 --> 00:28:37,480 Oh, gosh! 626 00:28:37,480 --> 00:28:40,360 I'm very nervous to see how the surprise is gonna come out, 627 00:28:40,360 --> 00:28:42,000 whether it's gonna ooze out 628 00:28:42,000 --> 00:28:44,080 or it's just gonna kinda fall out a little bit. 629 00:28:44,080 --> 00:28:46,120 I'm not sure. 630 00:28:46,120 --> 00:28:48,440 (SOFTLY) Alright, alright, alright. 631 00:28:48,440 --> 00:28:51,640 I've got my green curry chicken choux buns ready to go. 632 00:28:51,640 --> 00:28:54,800 I'm happy with how all the elements have turned out, 633 00:28:54,800 --> 00:28:58,040 so I'm thinking, "How else can I elevate this dish?" 634 00:29:00,000 --> 00:29:02,400 I've got a bowl full of curry leaves, 635 00:29:02,400 --> 00:29:05,200 so I wanna grind that up in the mortar and pestle 636 00:29:05,200 --> 00:29:06,680 with the liquid nitrogen 637 00:29:06,680 --> 00:29:09,400 to create a curry leaf dust. 638 00:29:10,400 --> 00:29:14,320 My eyebrows are so thick, it's fogging up the glasses! 639 00:29:14,320 --> 00:29:18,480 Creating a beautiful, vibrant, green sort of curry leaf powder dust 640 00:29:18,480 --> 00:29:20,160 to go on top of my choux. 641 00:29:20,160 --> 00:29:22,480 This looks like it could be something sweet 642 00:29:22,480 --> 00:29:25,800 until I take it up to the judges and little do they know - 643 00:29:25,800 --> 00:29:28,760 it's a green curry chicken-filled choux bun 644 00:29:28,760 --> 00:29:32,680 with a coconut curry mousse, some dusted curry powder on top 645 00:29:32,680 --> 00:29:34,640 and a crispy chicken skin. 646 00:29:34,640 --> 00:29:36,800 Ooh, yeah! 647 00:29:36,800 --> 00:29:38,800 Surprise! (CHUCKLES) 648 00:29:38,800 --> 00:29:40,440 Here's a surprise! 649 00:29:40,440 --> 00:29:43,760 ANDY AND JOCK: 30 seconds! 650 00:29:45,880 --> 00:29:47,040 RUE: Ooh! 651 00:29:47,040 --> 00:29:48,520 THEO: Ooh, that's lovely. 652 00:29:53,440 --> 00:29:56,120 RHIANNON: Oh, man. Done, done. 653 00:29:58,120 --> 00:29:59,720 DECLAN: Whoo! 654 00:30:02,480 --> 00:30:04,520 BRENT: Wah! That's the surprise. 655 00:30:06,400 --> 00:30:08,440 MALISSA: Argh! 656 00:30:08,440 --> 00:30:10,720 Come on, gang! 10... 657 00:30:10,720 --> 00:30:13,960 JUDGES: 9, 8, 7, 658 00:30:13,960 --> 00:30:16,360 6, 5, 659 00:30:16,360 --> 00:30:17,840 4, 3, 660 00:30:17,840 --> 00:30:19,680 2, 1! 661 00:30:19,680 --> 00:30:21,520 JOCK: That's it! (JUDGES CLAP) 662 00:30:23,280 --> 00:30:25,720 Whoo! Oh, man. 663 00:30:27,320 --> 00:30:29,280 Good job. 664 00:30:29,280 --> 00:30:31,840 (BOTH LAUGH) 665 00:30:33,200 --> 00:30:34,920 THEO: I love it. 666 00:30:37,600 --> 00:30:40,560 MALISSA: This is an absolute nightmare. 667 00:30:40,560 --> 00:30:44,320 I am feeling so disappointed. 668 00:30:44,320 --> 00:30:47,360 I wanted to put some cream on the outside of the cake, 669 00:30:47,360 --> 00:30:49,240 but I've run out of time. 670 00:30:49,240 --> 00:30:50,800 So, it's not a finished cake 671 00:30:50,800 --> 00:30:53,880 and I'm so embarrassed to take this up to the judges. 672 00:30:53,880 --> 00:30:56,800 (SUSPENSEFUL MUSIC) 673 00:30:58,200 --> 00:31:00,040 JOCK: Today, under your Mystery Boxes, 674 00:31:00,040 --> 00:31:01,640 we gave you a little surprise 675 00:31:01,640 --> 00:31:03,840 and all we wanted in return 676 00:31:03,840 --> 00:31:08,000 was a surprise somehow incorporated into your dish. 677 00:31:08,000 --> 00:31:11,640 The first dish that we'd like to taste today belongs to... 678 00:31:11,640 --> 00:31:14,000 ..Declan. (APPLAUSE) 679 00:31:21,320 --> 00:31:23,160 ANDY: OK. What did you do? 680 00:31:23,160 --> 00:31:25,800 I've done a green curry chicken choux buns 681 00:31:25,800 --> 00:31:28,400 with coconut green curry mousse, 682 00:31:28,400 --> 00:31:29,880 crispy chicken skin 683 00:31:29,880 --> 00:31:32,720 and some curry leaf powder on top. 684 00:31:38,400 --> 00:31:39,960 Good amount of filling in there. 685 00:31:56,640 --> 00:31:57,920 Declan. 686 00:32:04,800 --> 00:32:06,040 Oh. 687 00:32:07,320 --> 00:32:10,120 I think it's great. We asked you for a surprise. 688 00:32:10,120 --> 00:32:13,280 And part of the biggest surprise is that you made choux pastry 689 00:32:13,280 --> 00:32:14,800 and you did a savoury version. 690 00:32:14,800 --> 00:32:17,280 That's surprising in itself. 691 00:32:17,280 --> 00:32:20,520 The fact that you've executed it perfectly is...is even better. 692 00:32:20,520 --> 00:32:22,200 Perfectly cooked chicken. 693 00:32:22,200 --> 00:32:25,440 The green curry sauce folded through after it's been thickened. 694 00:32:25,440 --> 00:32:27,920 You kicked at the bench thinking, "How can I make this better? 695 00:32:27,920 --> 00:32:30,320 "How can I make it better? How can I make it better?" 696 00:32:30,320 --> 00:32:32,840 Curry leaves...making a powder. 697 00:32:32,840 --> 00:32:36,840 I was surprised. Perfect, mate. Nailed the brief. 698 00:32:36,840 --> 00:32:38,040 So, well done. 699 00:32:39,520 --> 00:32:42,680 MELISSA: Cloud-like, beautiful, light, airy choux. 700 00:32:42,680 --> 00:32:44,720 You clearly know the flavours of green curry. 701 00:32:44,720 --> 00:32:47,480 The texture that you managed to achieve, you nailed it. 702 00:32:47,480 --> 00:32:49,400 You really, really did. Thank you, Mel. 703 00:32:49,400 --> 00:32:53,120 ANDY: You came in and you had a great idea and you executed it. 704 00:32:53,120 --> 00:32:58,160 A fiery chicken curry inside a choux bun. It is absolutely genius. 705 00:32:58,160 --> 00:33:02,080 And not just that, but the technique's there to back it up. 706 00:33:02,080 --> 00:33:05,840 Like, there's no getting around the surprise. Like, you smashed it. 707 00:33:05,840 --> 00:33:07,800 Thank you. Thanks, guys. Well done. 708 00:33:07,800 --> 00:33:09,640 (APPLAUSE) 709 00:33:09,640 --> 00:33:10,920 THEO: Rock star. 710 00:33:10,920 --> 00:33:12,920 Awesome. Thank you, ladies. 711 00:33:12,920 --> 00:33:14,960 Well done! Thank you so much. 712 00:33:14,960 --> 00:33:16,560 Congratulations. Yeah. Wow. 713 00:33:16,560 --> 00:33:18,560 Next up, it's Cath. 714 00:33:18,560 --> 00:33:20,120 Whoo! 715 00:33:20,120 --> 00:33:21,800 MALISSA: Go, Cath! 716 00:33:21,800 --> 00:33:23,160 Ohh. 717 00:33:24,800 --> 00:33:26,760 Ooh! Hang on, they're rolling. (GASPS, THEN SIGHS) 718 00:33:26,760 --> 00:33:28,200 No, it's OK. 719 00:33:28,200 --> 00:33:29,440 It's OK. Whoo! 720 00:33:29,440 --> 00:33:31,560 JOCK: OK. (ANDY CHUCKLES) 721 00:33:31,560 --> 00:33:33,720 Cath, what's going on? 722 00:33:33,720 --> 00:33:36,800 So I've made a lime semifreddo 723 00:33:36,800 --> 00:33:38,920 and I've got a coconut crumb. 724 00:33:38,920 --> 00:33:42,680 And the surprise in the middle is a shio koji caramel 725 00:33:42,680 --> 00:33:45,800 with a fig leaf oil. 726 00:33:47,240 --> 00:33:49,480 We should get a little bit of ooze action. 727 00:33:52,240 --> 00:33:54,120 MELISSA: Yeah! OK. 728 00:33:54,120 --> 00:33:55,760 Like, the oil inside, some of that, 729 00:33:55,760 --> 00:33:57,920 you don't even see that in restaurants, to be honest. 730 00:33:57,920 --> 00:33:59,640 Well done for actually taking it on. 731 00:34:23,320 --> 00:34:25,440 Cath, I think you did very well. 732 00:34:25,440 --> 00:34:26,760 Thanks, Jock. 733 00:34:26,760 --> 00:34:29,920 The flavours, to me, were brilliant, you know? 734 00:34:29,920 --> 00:34:34,080 That fig oil has that natural coconut aroma and flavour 735 00:34:34,080 --> 00:34:35,800 which obviously tied in really nicely 736 00:34:35,800 --> 00:34:37,920 with the crumb that you put on the plate. 737 00:34:37,920 --> 00:34:40,360 The balance that you go into each component 738 00:34:40,360 --> 00:34:42,960 and then how it ate together was fantastic. 739 00:34:42,960 --> 00:34:46,440 You know, and using shio koji is not something 740 00:34:46,440 --> 00:34:48,280 that you're particularly familiar with. 741 00:34:48,280 --> 00:34:49,600 That's right. 742 00:34:49,600 --> 00:34:52,800 So, you know, you've gone out of your comfort zone. 743 00:34:52,800 --> 00:34:54,440 I'm proud of you, Cath. 744 00:34:56,080 --> 00:34:59,520 MELISSA: I love how much lime zest is coming through in the semifreddo. 745 00:34:59,520 --> 00:35:00,840 It... It just... 746 00:35:00,840 --> 00:35:05,120 It gives it life and it really counterbalances the creaminess 747 00:35:05,120 --> 00:35:07,040 of...of what a semifreddo is. 748 00:35:08,400 --> 00:35:10,200 Cath, first on the flavours, I enjoyed it. 749 00:35:10,200 --> 00:35:12,840 You ticked the brief. I think you did a really good job. 750 00:35:12,840 --> 00:35:14,000 OK. Thanks, Andy. 751 00:35:14,000 --> 00:35:15,480 Nice one, Cath! Yay, Cath! 752 00:35:15,480 --> 00:35:17,840 Thanks, guys. Thanks. Oh, that's sweet. 753 00:35:18,880 --> 00:35:21,160 Jock is super proud of me! 754 00:35:21,160 --> 00:35:25,880 That, in itself, was probably one of the most rewarding comments 755 00:35:25,880 --> 00:35:27,840 that I've actually received. 756 00:35:27,840 --> 00:35:29,840 Next up - Ralph! 757 00:35:29,840 --> 00:35:31,600 (APPLAUSE) 758 00:35:34,480 --> 00:35:36,120 I'm happy with the flavours of the dish. 759 00:35:36,120 --> 00:35:37,120 It's just, obviously, 760 00:35:37,120 --> 00:35:39,040 whether the caramel's gonna ooze out. 761 00:35:40,600 --> 00:35:42,800 It has to be surprising and that's the brief today, 762 00:35:42,800 --> 00:35:45,400 so fingers crossed it does. 763 00:35:45,400 --> 00:35:47,160 (TENSE MUSIC) 764 00:36:02,840 --> 00:36:04,480 on 10 play. 765 00:36:07,560 --> 00:36:09,720 Ralph, what did you make us, mate? 766 00:36:09,720 --> 00:36:11,800 RALPH: So I made a cinnamon parfait 767 00:36:11,800 --> 00:36:15,320 with salted caramel, apple compote inside. 768 00:36:15,320 --> 00:36:17,560 So when you cut it, it will kind of ooze out. 769 00:36:24,720 --> 00:36:26,960 Just not enough of the caramel. 770 00:36:46,440 --> 00:36:49,200 Ralph, the flavour of the parfait is nice. 771 00:36:49,200 --> 00:36:51,080 The flavour of the crumb is nice. 772 00:36:51,080 --> 00:36:52,760 Love the little ginger hit in there. 773 00:36:52,760 --> 00:36:56,040 It's crunchy. It's...it's pretty tasty. 774 00:36:56,040 --> 00:36:58,640 The surprise element just isn't there. 775 00:37:00,080 --> 00:37:03,920 MELISSA: Ralph, I love that you wanted to do something ambitious. 776 00:37:03,920 --> 00:37:07,120 Despite your best efforts today, it just hasn't come off very well. 777 00:37:07,120 --> 00:37:09,680 Alright. No problem. Thanks, guys. Sorry, Ralph. 778 00:37:10,960 --> 00:37:12,320 Oh! 779 00:37:14,040 --> 00:37:15,840 Unfor... ADI: You win some and you lose some. 780 00:37:15,840 --> 00:37:17,760 Just gonna deal with this. It's OK. Yeah, exactly. 781 00:37:17,760 --> 00:37:19,840 Next up it's Malissa! 782 00:37:25,840 --> 00:37:27,600 Hello! Hello. 783 00:37:27,600 --> 00:37:29,200 Hello. 784 00:37:30,880 --> 00:37:32,680 Malissa, what have you made us today? 785 00:37:32,680 --> 00:37:35,760 I've made a lemon and vanilla cake 786 00:37:35,760 --> 00:37:38,040 with a 'berry' nice surprise inside. 787 00:37:39,040 --> 00:37:41,440 This cake looks... a little unfinished. 788 00:37:41,440 --> 00:37:42,440 Yeah. 789 00:37:42,440 --> 00:37:45,480 What's the story there? Oh, I just ran out of time. 790 00:37:45,480 --> 00:37:48,600 I'm hoping that all the flavours are there and it tastes good. 791 00:37:59,600 --> 00:38:02,160 Is that what you were hoping for? 792 00:38:02,160 --> 00:38:04,240 It would have been nice if it oozed out, 793 00:38:04,240 --> 00:38:07,520 but I think the surprise is there, so I'm happy. 794 00:38:07,520 --> 00:38:08,520 (LAUGHS) 795 00:38:29,000 --> 00:38:31,080 Ohh, man! 796 00:38:31,080 --> 00:38:33,280 It's pretty...pretty basic... 797 00:38:33,280 --> 00:38:34,480 Yep. ..I've gotta say. 798 00:38:34,480 --> 00:38:36,480 So the execution needed to be there. Yeah. 799 00:38:36,480 --> 00:38:38,760 And it's not. Like, the cake is...is a bit dry. 800 00:38:38,760 --> 00:38:39,760 OK. 801 00:38:39,760 --> 00:38:41,200 The compote was OK. Yeah. 802 00:38:41,200 --> 00:38:43,880 But I thought it was gonna rush out. Yeah. 803 00:38:43,880 --> 00:38:45,600 I think this was probably the wrong dish. 804 00:38:45,600 --> 00:38:46,600 Yeah. 805 00:38:46,600 --> 00:38:50,000 I think it was gonna be a very hard dish to execute in the time you had. 806 00:38:50,000 --> 00:38:51,000 Yeah. 807 00:38:51,000 --> 00:38:52,800 MELISSA: It doesn't give me much contrast. 808 00:38:52,800 --> 00:38:55,520 It's not showing me much finesse or technique. 809 00:38:55,520 --> 00:38:58,560 I just don't think this one came through in the way that you hoped. 810 00:38:58,560 --> 00:39:00,120 Yeah. 811 00:39:00,120 --> 00:39:02,520 This one, for me, didn't hit the brief. 812 00:39:02,520 --> 00:39:04,240 OK. No worries. Thank you! Sorry. 813 00:39:04,240 --> 00:39:06,320 Thanks, Malissa. 814 00:39:08,720 --> 00:39:10,280 (SPEAKS INDISTINCTLY) 815 00:39:11,640 --> 00:39:12,720 DECLAN: Mal. 816 00:39:12,720 --> 00:39:15,280 Alright, keep your head up, alright? 817 00:39:15,280 --> 00:39:16,960 Next up it's Adi! 818 00:39:16,960 --> 00:39:18,320 (APPLAUSE) 819 00:39:18,320 --> 00:39:21,840 I made panipuri filled with surprising flavours. 820 00:39:26,720 --> 00:39:29,120 MELISSA: It has a lovely crunchy texture on the outside. 821 00:39:29,120 --> 00:39:31,360 It has a beautiful creamy avocado mousse. 822 00:39:31,360 --> 00:39:33,000 Sweet pops of corn. 823 00:39:33,000 --> 00:39:34,800 The salty pops of caviar. 824 00:39:34,800 --> 00:39:37,760 It works really nicely. Well done. 825 00:39:37,760 --> 00:39:40,600 And next up - Brent. 826 00:39:40,600 --> 00:39:43,320 BRENT: Got a poached pear with butterscotch sauce, 827 00:39:43,320 --> 00:39:45,880 uh,hazelnut ice cream and a hazelnut crumb. 828 00:39:49,400 --> 00:39:50,520 JOCK: Ooh! 829 00:39:56,560 --> 00:39:59,960 The caramel sauce is great. Perfectly made ice cream. Well done. 830 00:39:59,960 --> 00:40:03,760 The combination of the crumb, the caramel and the ice cream 831 00:40:03,760 --> 00:40:06,240 is profoundly good. 832 00:40:06,240 --> 00:40:07,440 Amazing. 833 00:40:07,440 --> 00:40:08,600 Right. 834 00:40:08,600 --> 00:40:10,800 Theo. 835 00:40:10,800 --> 00:40:13,600 THEO: It is a watermelon kopita. 836 00:40:13,600 --> 00:40:17,760 I think it's bold and I...and I love a bit of bold. 837 00:40:26,200 --> 00:40:29,400 Your pastry is perfect! 838 00:40:29,400 --> 00:40:34,320 To taste the pastry and see the flakiness and how beautiful it is, 839 00:40:34,320 --> 00:40:35,840 that work is epic. 840 00:40:35,840 --> 00:40:39,960 And you just had a little bit of a brain fart 841 00:40:39,960 --> 00:40:43,560 when it came to the watermelon part of it. 842 00:40:43,560 --> 00:40:45,080 (CHUCKLES) 843 00:40:45,080 --> 00:40:46,480 The pastry around the watermelon is soggy. 844 00:40:46,480 --> 00:40:48,080 Fair enough. Thanks, guys. 845 00:40:48,080 --> 00:40:50,280 Thank you. Thanks, Theo. 846 00:40:50,280 --> 00:40:52,120 Watermelon! 847 00:40:53,120 --> 00:40:54,840 (BRENT LAUGHS) 848 00:40:54,840 --> 00:40:56,800 Next up - Rhiannon! ANDY: Yeah! 849 00:41:01,280 --> 00:41:03,000 Hey, guys. 850 00:41:06,080 --> 00:41:08,880 OK. Rhiannon, what have we got? 851 00:41:08,880 --> 00:41:13,240 You have a chicken ballotine with fondant potatoes. 852 00:41:13,240 --> 00:41:15,320 Very nice. Very French. Very classic. 853 00:41:15,320 --> 00:41:17,120 Very French. Very classic. 854 00:41:17,120 --> 00:41:18,400 And what's the surprise? 855 00:41:18,400 --> 00:41:21,560 The surprise is inside there is Thai red curry 856 00:41:21,560 --> 00:41:23,440 and it's a Thai red curry sauce. 857 00:41:39,680 --> 00:41:41,720 (PUTS PLATE DOWN) Rhiannon... 858 00:41:43,440 --> 00:41:46,280 ..I loved the visual surprise. 859 00:41:47,720 --> 00:41:50,360 It really did look French classic. 860 00:41:50,360 --> 00:41:54,080 The ballotine itself is beautifully cooked in terms of the chicken. 861 00:41:54,080 --> 00:41:57,520 It's got all the beautiful Thai flavours through there 862 00:41:57,520 --> 00:41:59,000 and it's well balanced. 863 00:41:59,000 --> 00:42:02,200 But the mousse in the middle, it's overcooked. 864 00:42:03,200 --> 00:42:05,240 So it's not a very nice texture. OK. 865 00:42:05,240 --> 00:42:09,520 Just the execution, particularly in the bit that you were fanfaring, 866 00:42:09,520 --> 00:42:11,160 it was just a bit disappointing. 867 00:42:11,160 --> 00:42:12,880 OK. 868 00:42:12,880 --> 00:42:16,960 For this to really be successful, your mousse had to be the star. 869 00:42:16,960 --> 00:42:18,320 Yeah. 870 00:42:18,320 --> 00:42:22,440 I think it was gonna be hard to fold all of those aromats through there 871 00:42:22,440 --> 00:42:25,880 and get the same luxury sensation 872 00:42:25,880 --> 00:42:28,200 that you do with a beautiful mousse. 873 00:42:28,200 --> 00:42:30,680 Ballotine is difficult. Yeah. 874 00:42:30,680 --> 00:42:33,200 I think there was some successes on this plate, 875 00:42:33,200 --> 00:42:36,440 including the trick of the eye which was all about the surprise today. 876 00:42:36,440 --> 00:42:39,080 And you almost got there, so be pleased with that. 877 00:42:39,080 --> 00:42:40,680 Yeah, thanks, Mel. 878 00:42:40,680 --> 00:42:42,080 Thanks, Rhiannon. Thank you, Rhiannon. 879 00:42:42,080 --> 00:42:43,840 Thanks, guys! 880 00:42:46,080 --> 00:42:47,720 I'm clapping myself! 881 00:42:47,720 --> 00:42:49,120 (LAUGHS) 882 00:42:49,120 --> 00:42:50,480 Yeah. 883 00:42:50,480 --> 00:42:53,240 The next dish we'd like to taste belongs to Rue! 884 00:42:58,640 --> 00:43:00,320 (INHALES SHARPLY) Ahhh! 885 00:43:00,320 --> 00:43:05,040 I am a little bit worried that my egg yolk might not ooze out. 886 00:43:06,520 --> 00:43:10,040 I hope you ooze out. I hope you're not a hard-boiled egg. 887 00:43:10,040 --> 00:43:12,320 Rue, what did you make us today? 888 00:43:12,320 --> 00:43:16,120 I made the egg. 889 00:43:16,120 --> 00:43:18,880 I don't know what kind of animal has an egg like this. 890 00:43:18,880 --> 00:43:20,600 (LAUGHS) I don't know. 891 00:43:20,600 --> 00:43:23,760 She's a big egg! I like really big eggs. 892 00:43:23,760 --> 00:43:25,320 So, yeah. (LAUGHS) 893 00:43:27,400 --> 00:43:29,200 Talk us through your surprise today, please. 894 00:43:29,200 --> 00:43:33,280 So, um, I made a white chocolate mousse 895 00:43:33,280 --> 00:43:36,360 with a passionfruit gel in the centre. 896 00:43:36,360 --> 00:43:40,600 And the shell was just white chocolate with cocoa butter. 897 00:43:40,600 --> 00:43:44,640 So when I crack this, will the yolk spill out or it will just be there? 898 00:43:44,640 --> 00:43:46,920 It should spill out. OK. 899 00:43:49,040 --> 00:43:50,040 (FAINT CRACK) 900 00:43:58,680 --> 00:44:04,080 (TENSE MUSIC) 901 00:44:04,080 --> 00:44:06,880 And will the yolk, like, spill out or it will just be there? 902 00:44:06,880 --> 00:44:09,200 It should spill out. OK. 903 00:44:10,240 --> 00:44:11,960 (FAINT CRACK) 904 00:44:19,640 --> 00:44:21,880 Gooey. Gooey. Oh, yeah! 905 00:44:21,880 --> 00:44:24,960 (LAUGHS) I'm surprised. 906 00:44:24,960 --> 00:44:27,360 OK. (LAUGHS) That's a good start, right? 907 00:44:27,360 --> 00:44:29,560 That's...that's a good start. (LAUGHS) 908 00:44:41,600 --> 00:44:43,280 (EXHALES HEAVILY) 909 00:44:48,800 --> 00:44:49,960 Rue. 910 00:44:51,480 --> 00:44:54,680 Very well done. Very well done. 911 00:44:54,680 --> 00:44:57,800 The flavours in it is really good, it's refreshing, it's nice. 912 00:44:57,800 --> 00:44:59,360 You hit the brief. 913 00:44:59,360 --> 00:45:00,960 I think you've done an amazing job 914 00:45:00,960 --> 00:45:02,800 actually constructing this in the time 915 00:45:02,800 --> 00:45:05,400 and...and getting it to look as good as it did. 916 00:45:05,400 --> 00:45:08,040 I loved the visual impact of that nest. 917 00:45:08,040 --> 00:45:10,800 Congratulations today. Well done. Thank you. 918 00:45:10,800 --> 00:45:15,480 We received both the surprise and the delicious dish from you today. 919 00:45:15,480 --> 00:45:18,720 The combination of white chocolate and passionfruit - classic. 920 00:45:18,720 --> 00:45:20,480 We know that that's going to work, 921 00:45:20,480 --> 00:45:22,280 so I'm glad that you held onto something 922 00:45:22,280 --> 00:45:24,120 that you knew was a guaranteed win. 923 00:45:24,120 --> 00:45:27,240 And I like how thin that cocoa butter, white chocolate shell was. 924 00:45:27,240 --> 00:45:29,440 It was almost a light crack, 925 00:45:29,440 --> 00:45:32,600 which simulates the idea of cracking an egg. 926 00:45:32,600 --> 00:45:35,040 So chalk it up to a win. Oh, thank you, Mel. 927 00:45:35,040 --> 00:45:37,360 Well done, Like, seriously. Thank you. 928 00:45:37,360 --> 00:45:39,240 Because you did bite off a fair bit there. 929 00:45:39,240 --> 00:45:41,040 And you even said that when we came around. 930 00:45:41,040 --> 00:45:42,840 Yeah. Thanks, Rue! 931 00:45:42,840 --> 00:45:44,640 Thank you, guys! 932 00:45:44,640 --> 00:45:47,120 (LAUGHS) 933 00:45:49,560 --> 00:45:50,880 Well done, Rue. 934 00:45:55,200 --> 00:45:58,200 Well, we started the day off with a bang! 935 00:45:58,200 --> 00:46:00,720 And that's exactly what some of your dishes were. 936 00:46:01,720 --> 00:46:05,720 Rue, your egg was an absolute cracker. 937 00:46:05,720 --> 00:46:07,560 It was whimsical, wonderful, 938 00:46:07,560 --> 00:46:10,440 and everything that we wanted to see today, and well done. 939 00:46:12,680 --> 00:46:14,960 And, of course, Declan. 940 00:46:14,960 --> 00:46:18,800 Those choux buns weren't just explosive, 941 00:46:18,800 --> 00:46:21,520 they were also expertly executed. 942 00:46:21,520 --> 00:46:23,640 Congratulations, Declan. Thank you. 943 00:46:23,640 --> 00:46:25,240 RUE: Good job. 944 00:46:26,560 --> 00:46:28,480 As for the rest of you guys, 945 00:46:28,480 --> 00:46:30,600 we were on the lookout for the bottom three dishes. 946 00:46:30,600 --> 00:46:32,320 If I call your name, 947 00:46:32,320 --> 00:46:35,640 unfortunately, you're the ones cooking in tomorrow's Pressure Test. 948 00:46:35,640 --> 00:46:38,080 (TENSE MUSIC) 949 00:46:38,080 --> 00:46:39,360 Malissa. 950 00:46:41,920 --> 00:46:43,840 Ralph. 951 00:46:43,840 --> 00:46:47,360 The last person cooking tomorrow in the Pressure Test, it is... 952 00:46:50,760 --> 00:46:53,360 I'm sorry, Rhiannon. Yeah. 953 00:46:54,560 --> 00:46:58,720 Ralph, Malissa, Rhiannon, go home. Get a good night's sleep. 954 00:46:58,720 --> 00:47:00,920 You're gonna need it. See you then. 955 00:47:00,920 --> 00:47:03,200 RALPH: Thanks, guys. RHIANNON: See ya. 956 00:47:03,200 --> 00:47:05,080 Oh, dang! 957 00:47:05,080 --> 00:47:07,840 Bloody hell. Damn it! 958 00:47:07,840 --> 00:47:09,440 I really want to stay here. 959 00:47:09,440 --> 00:47:12,760 I'm really just starting to get in my groove in the competition. 960 00:47:12,760 --> 00:47:14,400 Pressure Tests are super hard. 961 00:47:14,400 --> 00:47:18,600 Like, seriously, I don't need that kind of stress in my life. (LAUGHS) 962 00:47:20,840 --> 00:47:23,880 NARRATOR: Tomorrow night on MasterChef Australia... 963 00:47:23,880 --> 00:47:26,800 MELISSA: It's Nelly Robinson! (APPLAUSE AND CHEERING) 964 00:47:26,800 --> 00:47:29,520 Today, you're gonna be making my... 965 00:47:29,520 --> 00:47:32,920 (CELESTIAL MUSIC) CATH: Oh! Look at that! Ohh! 966 00:47:32,920 --> 00:47:37,800 ..an elimination inspired by a childhood classic... 967 00:47:37,800 --> 00:47:39,720 RALPH: This is straight out of a fairytale book. 968 00:47:39,720 --> 00:47:41,560 It looks whimsical. 969 00:47:41,560 --> 00:47:43,120 JOCK: How difficult is this dish? 970 00:47:43,120 --> 00:47:44,760 I'd say 11 out of 10. 971 00:47:44,760 --> 00:47:47,680 ..sends them down a rabbit hole... 972 00:47:47,680 --> 00:47:49,600 Oh, my God! This is chaos! 973 00:47:49,600 --> 00:47:51,280 ..to fight for their place 974 00:47:51,280 --> 00:47:53,160 in the competition. 975 00:47:53,160 --> 00:47:55,160 MALISSA: There is no room for mistakes. Oh! 976 00:47:55,160 --> 00:47:56,640 You didn't taste? You didn't taste it? 977 00:47:56,640 --> 00:47:58,520 No. My eyes! 978 00:47:59,520 --> 00:48:01,520 Captions by Red Bee Media