1 00:00:01,000 --> 00:00:06,680 NARRATOR: Previously on MasterChef Australia... 2 00:00:06,680 --> 00:00:08,400 Surprise! 3 00:00:08,400 --> 00:00:10,400 ..a week of wonder... 4 00:00:10,400 --> 00:00:12,000 Oh, my goodness! 5 00:00:12,000 --> 00:00:14,720 ..got the creative juices flowing. 6 00:00:14,720 --> 00:00:17,920 CATH: It's our chance to actually surprise the judges this time. 7 00:00:17,920 --> 00:00:19,080 MELISSA: Amazing. 8 00:00:19,080 --> 00:00:22,000 And... It's Nelly Robinson! 9 00:00:22,000 --> 00:00:25,920 ..a Pressure Test inspired by Peter Rabbit. 10 00:00:25,920 --> 00:00:27,200 Oh, look at that! 11 00:00:27,200 --> 00:00:30,760 ..was the end of Ralph's MasterChef story. 12 00:00:30,760 --> 00:00:32,080 Thank you so much, guys. 13 00:00:32,080 --> 00:00:33,080 Whoo! Whoo! 14 00:00:33,080 --> 00:00:35,600 Then a caffeinated cook... 15 00:00:35,600 --> 00:00:37,800 MALISSA: Today, with coffee, it's all about balance. 16 00:00:37,800 --> 00:00:40,520 ..gave them two shots at immunity. 17 00:00:40,520 --> 00:00:42,560 THEO: Immunity is more important than ever 18 00:00:42,560 --> 00:00:44,280 because there's only eight of us left. 19 00:00:44,280 --> 00:00:47,480 And Malissa beat the chef 20 00:00:47,480 --> 00:00:50,560 and won a fairytale ending. 21 00:00:50,560 --> 00:00:53,720 Congratulations, you win the pin! 22 00:00:53,720 --> 00:00:58,280 Tonight, our top 8 face an elimination. 23 00:00:58,280 --> 00:01:00,240 ADI: The competition is getting harder and harder. 24 00:01:00,240 --> 00:01:02,480 The odds are just getting narrower and narrower. 25 00:01:02,480 --> 00:01:08,080 And it's an absolute feast for the senses. 26 00:01:11,880 --> 00:01:15,760 (SUSPENSEFUL MUSIC) 27 00:01:20,240 --> 00:01:22,400 RHIANNON: Oh, black-apron day. CATH: I know. 28 00:01:22,400 --> 00:01:24,800 BRENT: I always smile on... RUE: It's like a nervous smile. 29 00:01:24,800 --> 00:01:26,440 (GIGGLES NERVOUSLY) 30 00:01:26,440 --> 00:01:29,320 Top 8, I just can't believe it. 31 00:01:29,320 --> 00:01:31,880 I'm feeling really lucky that I'm still here. 32 00:01:31,880 --> 00:01:34,160 But it's also elimination day. 33 00:01:34,160 --> 00:01:35,760 RUE: Oh, my gosh. 34 00:01:35,760 --> 00:01:37,400 CATH: We are all really good cooks, 35 00:01:37,400 --> 00:01:40,800 but it just comes down to what happens on the day. 36 00:01:42,600 --> 00:01:45,680 ANDY: Hey! Ooh! 37 00:01:45,680 --> 00:01:47,240 Morning! 38 00:01:47,240 --> 00:01:49,760 Damn! ANDY: Come on down! 39 00:01:49,760 --> 00:01:52,400 Wait till you see what we've got in store for you. 40 00:01:53,640 --> 00:01:58,080 ADI: Behind the judges there's this weird scientific lab set-up 41 00:01:58,080 --> 00:02:00,880 of a lot of colourful Petri dishes. 42 00:02:00,880 --> 00:02:02,720 I've looked at a couple of Petri dishes 43 00:02:02,720 --> 00:02:04,720 under the microscope in my time, 44 00:02:04,720 --> 00:02:08,760 but I didn't expect to see them in the MasterChef kitchen. 45 00:02:08,760 --> 00:02:10,600 Morning, everyone. How you feeling? 46 00:02:10,600 --> 00:02:11,880 CONTESTANTS: Morning. Good. 47 00:02:11,880 --> 00:02:12,880 Yeah? MAN: Great. 48 00:02:12,880 --> 00:02:14,160 Yeah? Yeah. 49 00:02:14,160 --> 00:02:19,440 This competition, it is a marathon, not a sprint. 50 00:02:19,440 --> 00:02:22,440 Just like in a marathon, you need to keep a clear head, 51 00:02:22,440 --> 00:02:23,440 pace yourself 52 00:02:23,440 --> 00:02:26,720 and just keep putting one foot in front of the other. 53 00:02:26,720 --> 00:02:29,240 And before you know it, you'll be crossing that finish line 54 00:02:29,240 --> 00:02:32,720 and one of you will be lifting that trophy. 55 00:02:32,720 --> 00:02:34,560 You've just got to stay ahead of the game. 56 00:02:35,560 --> 00:02:36,840 RHIANNON: Yeah. CATH: Mm. 57 00:02:36,840 --> 00:02:38,240 Theo, how you feeling? 58 00:02:38,240 --> 00:02:40,840 I'm feeling alright, but, um... 59 00:02:40,840 --> 00:02:43,280 ..just looking behind you now, though, it looks... 60 00:02:43,280 --> 00:02:47,880 I don't know what's going on. It looks like a lab or something, yeah. 61 00:02:47,880 --> 00:02:49,480 So I'm a bit nervous now. 62 00:02:49,480 --> 00:02:53,400 I may have failed science in high school a couple of times, 63 00:02:53,400 --> 00:02:56,160 so I could be in big trouble. 64 00:02:56,160 --> 00:02:58,160 (CHUCKLES) Not book-smart, that's for sure. 65 00:02:58,160 --> 00:03:02,520 OK, this is a taste test, but not as you know it. 66 00:03:02,520 --> 00:03:04,360 (EXHALES) 67 00:03:04,360 --> 00:03:05,960 It might look like these dishes 68 00:03:05,960 --> 00:03:10,000 are filled with all sorts of weird and wonderful caviar, 69 00:03:10,000 --> 00:03:14,920 but, actually, each dish contains a specially flavoured pearl. 70 00:03:14,920 --> 00:03:16,280 CATH: A pearl. 71 00:03:16,280 --> 00:03:17,560 Oh! 72 00:03:17,560 --> 00:03:22,240 These pearls have all been created by distilling individual ingredients 73 00:03:22,240 --> 00:03:24,360 down to their purest flavour. 74 00:03:24,360 --> 00:03:26,120 We've taken everything else away. 75 00:03:26,120 --> 00:03:28,760 No aromas, no textures. 76 00:03:28,760 --> 00:03:30,440 Interesting. 77 00:03:30,440 --> 00:03:34,200 In this taste test, it is your job to identify 78 00:03:34,200 --> 00:03:37,240 the ingredient encapsulated in the pearl 79 00:03:37,240 --> 00:03:40,000 by just flavour alone. 80 00:03:41,000 --> 00:03:42,560 It's so interesting. 81 00:03:42,560 --> 00:03:45,640 So one by one, you're gonna step forward 82 00:03:45,640 --> 00:03:47,520 and taste one of the flavoured pearls. 83 00:03:47,520 --> 00:03:50,080 We're gonna start with simple flavours first, 84 00:03:50,080 --> 00:03:52,560 the ones that are easy to identify, 85 00:03:52,560 --> 00:03:56,520 but they're gradually gonna get tougher and tougher as we go along. 86 00:03:57,520 --> 00:04:00,600 If you guess that flavour correctly, you'll stay in the game, 87 00:04:00,600 --> 00:04:03,760 if you get it wrong, you fall into round 2, 88 00:04:03,760 --> 00:04:06,680 from where someone will be eliminated. 89 00:04:07,840 --> 00:04:12,240 The taste test will end after four cooks have guessed incorrectly. 90 00:04:12,240 --> 00:04:15,320 Got it? Yeah. 91 00:04:15,320 --> 00:04:18,160 You got it? CONTESTANTS: Yes! 92 00:04:18,160 --> 00:04:19,520 Alright. 93 00:04:19,520 --> 00:04:21,400 ADI: The competition is getting harder and harder. 94 00:04:21,400 --> 00:04:24,480 One slip-up on the day, it's enough to send you home. 95 00:04:24,480 --> 00:04:26,160 I don't even want to take the chance. 96 00:04:26,160 --> 00:04:28,680 I just want to be safe in round 1. 97 00:04:28,680 --> 00:04:34,280 Who's gonna go first? Well, I reckon the way you walked in will do. 98 00:04:34,280 --> 00:04:36,520 Which means, Theo, you're up first, mate. 99 00:04:36,520 --> 00:04:38,360 Let's go. Go, Theo! 100 00:04:39,680 --> 00:04:40,960 All ready, mate? 101 00:04:42,680 --> 00:04:45,400 THEO: I think I've been preparing my whole life for this challenge 102 00:04:45,400 --> 00:04:47,360 because I've eaten a helluva lot of food. 103 00:04:48,360 --> 00:04:51,120 Remember, we're going from easiest to hardest 104 00:04:51,120 --> 00:04:53,440 and we're starting right here, OK? 105 00:04:53,440 --> 00:04:56,720 I like to think I have a good palate. I know flavours. 106 00:04:56,720 --> 00:05:00,080 I am pretty good at picking up on particular ingredients. 107 00:05:00,080 --> 00:05:02,960 But when it's under pressure like this, 108 00:05:02,960 --> 00:05:06,200 it's so hard to just focus on what's in front of you. 109 00:05:12,440 --> 00:05:14,520 You can eat as much of that as you like. 110 00:05:14,520 --> 00:05:16,240 (CONTESTANTS LAUGH) 111 00:05:16,240 --> 00:05:17,280 Get into it. 112 00:05:17,280 --> 00:05:21,480 I know what this is, but my mind is playing tricks on me. 113 00:05:21,480 --> 00:05:23,200 What are you tasting? 114 00:05:23,200 --> 00:05:24,280 A lot of bitterness. 115 00:05:24,280 --> 00:05:26,960 Which means... Coffee. 116 00:05:26,960 --> 00:05:28,880 Coffee. 117 00:05:30,400 --> 00:05:31,480 Correct. 118 00:05:31,480 --> 00:05:33,760 Ah! 119 00:05:33,760 --> 00:05:35,240 Whoo-hoo! 120 00:05:37,080 --> 00:05:39,000 Rue, come on up. 121 00:05:39,000 --> 00:05:40,680 MALISSA: Go, Rue! 122 00:05:42,120 --> 00:05:44,880 My track history with taste tests 123 00:05:44,880 --> 00:05:47,840 has been absolutely horrible, 124 00:05:47,840 --> 00:05:50,120 so this is going to be hard. 125 00:05:50,120 --> 00:05:54,520 Rue, historically, you've been quite nervous about taste tests. 126 00:05:54,520 --> 00:05:56,200 How are you feeling about this one? 127 00:05:56,200 --> 00:05:58,720 Nervous. (LAUGHS) Nervous? 128 00:05:58,720 --> 00:06:00,160 What are you tasting? 129 00:06:00,160 --> 00:06:01,760 Oh, my gosh. 130 00:06:01,760 --> 00:06:06,040 The first taste I get is like a hint of coconut, 131 00:06:06,040 --> 00:06:08,560 but I can barely taste anything. 132 00:06:08,560 --> 00:06:10,920 I'm doubting myself a little bit. 133 00:06:10,920 --> 00:06:12,920 Oh, honey, come on. 134 00:06:12,920 --> 00:06:14,800 Remember, your gut instinct is usually right. 135 00:06:15,800 --> 00:06:17,760 I'm going to go with coconut. 136 00:06:20,360 --> 00:06:21,480 You are correct. 137 00:06:21,480 --> 00:06:23,600 (CONTESTANTS CHEER) 138 00:06:23,600 --> 00:06:25,800 I'm still in the game - look! 139 00:06:25,800 --> 00:06:27,920 Oh. It plays with your mind. 140 00:06:27,920 --> 00:06:29,800 Oh, my gosh. Wow. 141 00:06:29,800 --> 00:06:31,320 I was so unsure. 142 00:06:31,320 --> 00:06:32,480 Rhiannon, let's go. Go, Rhi! 143 00:06:32,480 --> 00:06:34,480 (APPLAUSE) 144 00:06:36,960 --> 00:06:40,640 This taste test is so deceivingly hard. 145 00:06:40,640 --> 00:06:42,680 They've taken away all your other senses, 146 00:06:42,680 --> 00:06:46,440 so you can't see it, you can't feel the texture, 147 00:06:46,440 --> 00:06:47,960 you don't really know what it is. 148 00:06:47,960 --> 00:06:50,240 It's, basically, you're going in blind. 149 00:06:50,240 --> 00:06:52,640 Mint. Straight up? 150 00:06:52,640 --> 00:06:53,640 Straight up. 151 00:06:53,640 --> 00:06:55,560 Easy as that. It was mint. Oh! 152 00:06:56,720 --> 00:06:59,280 That just makes it so much harder. Mm. 153 00:06:59,280 --> 00:07:01,240 You're gonna start second-guessing yourself. 154 00:07:01,240 --> 00:07:02,360 Vanilla. 155 00:07:02,360 --> 00:07:04,120 Boom. (LAUGHTER) 156 00:07:04,120 --> 00:07:07,080 The simplest thing can turn out to be so difficult. 157 00:07:07,080 --> 00:07:08,840 Vanilla. Vanilla. 158 00:07:08,840 --> 00:07:11,200 So far, everyone has been safe. 159 00:07:11,200 --> 00:07:14,120 I just hope it's something that I immediately know. 160 00:07:14,120 --> 00:07:16,320 Thank you. 161 00:07:17,320 --> 00:07:20,000 There's no smell, but it's bright green. 162 00:07:22,640 --> 00:07:26,200 It's a very earthy, robust herb, 163 00:07:26,200 --> 00:07:29,800 something I would use in a roast. 164 00:07:29,800 --> 00:07:33,160 I'm thinking it's thyme, but it could also be rosemary. 165 00:07:37,280 --> 00:07:40,560 I can identify them both separately if I'm looking at them, 166 00:07:40,560 --> 00:07:44,680 but now that I'm just eating this pearl gel in my mouth, 167 00:07:44,680 --> 00:07:46,520 I'm like, "God, which one is it?" 168 00:07:48,200 --> 00:07:52,040 I just need to pick one, and pick the one that I'm slightly more sure of. 169 00:07:53,040 --> 00:07:55,720 Thyme. 170 00:08:00,760 --> 00:08:02,600 Unfortunately, thyme is incorrect. 171 00:08:02,600 --> 00:08:03,720 OK. 172 00:08:03,720 --> 00:08:05,440 It is rosemary. Rosemary. 173 00:08:05,440 --> 00:08:07,320 God, I second-guessed myself. It's OK. 174 00:08:07,320 --> 00:08:08,840 I'm so sorry, Adi. No, it's alright. 175 00:08:08,840 --> 00:08:10,720 That means that you're in round 2. All good. 176 00:08:10,720 --> 00:08:11,800 Please step to the side. 177 00:08:11,800 --> 00:08:14,280 MALISSA: Good job, Adi. 178 00:08:14,280 --> 00:08:16,600 I did not want to be in round 2, 179 00:08:16,600 --> 00:08:19,000 and now I'm the first person in round 2. 180 00:08:19,000 --> 00:08:21,520 This is just not what I wanted in the slightest. 181 00:08:22,680 --> 00:08:25,320 Sometimes it is the flavours that you know 182 00:08:25,320 --> 00:08:27,120 inside out and back to front, 183 00:08:27,120 --> 00:08:30,320 they are the most difficult to recognise 184 00:08:30,320 --> 00:08:33,280 when you don't have a visual cue of what it is 185 00:08:33,280 --> 00:08:35,320 and you don't have the texture of what it is. 186 00:08:35,320 --> 00:08:37,120 Be careful before you give your answer. 187 00:08:37,120 --> 00:08:38,640 Yeah, yep. 188 00:08:38,640 --> 00:08:40,160 OK, good idea. 189 00:08:40,160 --> 00:08:42,000 Brent, let's dance. 190 00:08:43,200 --> 00:08:47,080 With, you know, someone gone in the first lap around the group, 191 00:08:47,080 --> 00:08:50,040 I'm thinking, like, this might be really hard. 192 00:08:50,040 --> 00:08:53,160 Go your hardest. Like, "Oh, God, am I next?" 193 00:08:59,240 --> 00:09:01,280 It seems so familiar. 194 00:09:01,280 --> 00:09:03,880 I can't put my finger on it. 195 00:09:03,880 --> 00:09:05,760 It's sweet. 196 00:09:05,760 --> 00:09:08,760 And all of a sudden 197 00:09:08,760 --> 00:09:11,480 I'm just thinking of a bowl of porridge. 198 00:09:11,480 --> 00:09:13,040 Honey? 199 00:09:13,040 --> 00:09:14,440 Going with honey. Yeah. 200 00:09:14,440 --> 00:09:17,240 (TENSE MUSIC) 201 00:09:17,240 --> 00:09:19,400 Nailed it. Honey. 202 00:09:19,400 --> 00:09:22,480 (EXCLAMATIONS AND APPLAUSE) 203 00:09:24,280 --> 00:09:27,400 JOCK: Alright, Declan's your name, but are pearls your game? 204 00:09:27,400 --> 00:09:28,880 That's what I want to know. 205 00:09:28,880 --> 00:09:32,600 There's about 40 caviar balls in front of you. 206 00:09:32,600 --> 00:09:33,800 They're all the same size. 207 00:09:33,800 --> 00:09:35,080 Thank you, sir. 208 00:09:35,080 --> 00:09:38,360 And it's so hard when, texturally, 209 00:09:38,360 --> 00:09:41,480 you can't taste it in its, like, normal form, 210 00:09:41,480 --> 00:09:43,240 and there's no smell. 211 00:09:43,240 --> 00:09:44,880 I'm just gonna give it my best shot. 212 00:09:48,720 --> 00:09:52,320 Love you closing your eyes. It's like you're having a dream. 213 00:09:52,320 --> 00:09:53,320 Um... 214 00:09:54,720 --> 00:09:57,440 It's a very subtle flavour. 215 00:09:57,440 --> 00:10:00,160 It's, like, quite fresh, like aloe. 216 00:10:00,160 --> 00:10:03,160 It's not aloe, but, um... 217 00:10:03,160 --> 00:10:06,320 The taste is on the tip of my tongue, 218 00:10:06,320 --> 00:10:08,360 but I don't have a clue what it is. 219 00:10:08,360 --> 00:10:09,880 Bloody hell. 220 00:10:10,920 --> 00:10:13,080 I'm gonna have to just go with the colour 221 00:10:13,080 --> 00:10:15,000 that I know is a bit of a clue, 222 00:10:15,000 --> 00:10:18,160 and I'm thinking maybe it's some herbs. 223 00:10:20,440 --> 00:10:23,560 No, I'm just gonna have to go coriander. 224 00:10:24,840 --> 00:10:26,200 That's my answer. 225 00:10:28,240 --> 00:10:29,280 Declan... 226 00:10:30,840 --> 00:10:32,320 ..coriander is incorrect. 227 00:10:33,720 --> 00:10:35,040 You are in round 2. 228 00:10:35,040 --> 00:10:37,760 It is in fact - you're gonna kick yourself... 229 00:10:39,440 --> 00:10:40,440 ..cucumber. 230 00:10:40,440 --> 00:10:41,880 Oh, bummer! 231 00:10:41,880 --> 00:10:44,640 As soon as the judges told me it was cucumber, 232 00:10:44,640 --> 00:10:46,080 I bloody knew it. 233 00:10:46,080 --> 00:10:47,520 Cucumber! 234 00:10:47,520 --> 00:10:50,160 Yeah. (LAUGHS) 235 00:10:51,160 --> 00:10:54,040 OK, we've been through one round, 236 00:10:54,040 --> 00:10:59,480 and already we have two in round 2, Adi and Declan. 237 00:10:59,480 --> 00:11:01,240 Damn! 238 00:11:01,240 --> 00:11:03,040 We're looking for two more. 239 00:11:03,040 --> 00:11:05,360 Alright, now it's time for round 2. 240 00:11:05,360 --> 00:11:06,360 Theo, you're up. 241 00:11:10,280 --> 00:11:12,760 Ooh! Oh, that face isn't good. 242 00:11:14,280 --> 00:11:16,680 Lychee. You are correct! 243 00:11:16,680 --> 00:11:18,680 MALISSA: Well done, Theo! 244 00:11:18,680 --> 00:11:19,960 Ready, Rue? 245 00:11:19,960 --> 00:11:21,080 MALISSA: Come on, Rue! 246 00:11:23,320 --> 00:11:24,520 Ginger? 247 00:11:24,520 --> 00:11:25,680 Correct! 248 00:11:25,680 --> 00:11:28,120 Oh! (SPEAKS INDISTINCTLY) 249 00:11:28,120 --> 00:11:30,160 Rhiannon. MALISSA: Whoo! Come on, Rhiannon! 250 00:11:33,720 --> 00:11:35,280 Onion. 251 00:11:35,280 --> 00:11:37,680 Boom! Onion. Oh, yes! 252 00:11:37,680 --> 00:11:38,880 Oh, my gosh! 253 00:11:38,880 --> 00:11:40,320 You are good, girl! 254 00:11:40,320 --> 00:11:41,960 You are good. 255 00:11:41,960 --> 00:11:44,360 My breath stinks. (BOTH LAUGH) 256 00:11:44,360 --> 00:11:45,800 It's very concentrated. Oh, my God! 257 00:11:45,800 --> 00:11:47,440 (JUDGES LAUGH) 258 00:11:47,440 --> 00:11:49,440 Oh, my goodness. (LAUGHS) 259 00:11:49,440 --> 00:11:50,760 Oh, onion breath! 260 00:11:50,760 --> 00:11:53,040 Just got that. I told you. 261 00:11:53,040 --> 00:11:55,400 I'm just waiting now - is there a garlic one? Imagine that. 262 00:11:55,400 --> 00:11:57,480 No-one wonder you guys are so quick. It stank! 263 00:11:57,480 --> 00:11:59,600 (RUE AND RHIANNON LAUGH) 264 00:11:59,600 --> 00:12:00,960 OK, Cath. 265 00:12:00,960 --> 00:12:03,120 (LAUGHTER) I told you. 266 00:12:03,120 --> 00:12:05,040 Get as far away from Rhiannon as possible. 267 00:12:05,040 --> 00:12:06,680 She's trying to put you off. 268 00:12:06,680 --> 00:12:07,680 Alright. 269 00:12:07,680 --> 00:12:09,480 CATH: Thank you. There you are. 270 00:12:11,080 --> 00:12:13,760 Oh. Mm. 271 00:12:13,760 --> 00:12:15,000 Oh, beetroot. 272 00:12:16,520 --> 00:12:17,800 You're right! Oh! 273 00:12:17,800 --> 00:12:18,840 JOCK: There it is. See? 274 00:12:20,280 --> 00:12:22,000 So, Brent, we meet again. 275 00:12:22,000 --> 00:12:23,840 CATH: Come on, Brent. 276 00:12:25,200 --> 00:12:26,520 Mm. 277 00:12:28,200 --> 00:12:29,680 Watermelon? 278 00:12:29,680 --> 00:12:31,240 Correct. 279 00:12:32,560 --> 00:12:34,360 It's like nothing, and then all of a sudden 280 00:12:34,360 --> 00:12:35,760 something just goes, "There it is." 281 00:12:36,880 --> 00:12:38,280 It's weird, isn't it? 282 00:12:39,320 --> 00:12:41,760 JOCK: Stepping up a gear. 283 00:12:41,760 --> 00:12:43,760 Alright, here we go, round 3. 284 00:12:45,000 --> 00:12:47,880 Now we're onto the hardest level. 285 00:12:47,880 --> 00:12:50,640 OK, next up, Theo. 286 00:12:50,640 --> 00:12:52,560 Come on, Theo. 287 00:12:52,560 --> 00:12:55,840 Two wrong guesses, looking for two more, 288 00:12:55,840 --> 00:12:57,680 and now it's my third guess. 289 00:12:57,680 --> 00:12:58,880 I'd better not get this wrong. 290 00:13:01,560 --> 00:13:04,800 It's such a strong, strong flavour 291 00:13:04,800 --> 00:13:06,440 that straightaway it hits me... 292 00:13:06,440 --> 00:13:08,680 Oh, Jesus. 293 00:13:08,680 --> 00:13:10,560 (SNORTS) 294 00:13:10,560 --> 00:13:12,320 (CLEARS THROAT) It's chilli. 295 00:13:12,320 --> 00:13:15,360 You're correct. (LAUGHS) It's chilli. 296 00:13:17,360 --> 00:13:20,320 Ha. Righto. (COUGHS) 297 00:13:20,320 --> 00:13:23,840 I am on fire, literally and physically. 298 00:13:23,840 --> 00:13:24,880 Whew. 299 00:13:24,880 --> 00:13:26,480 I've got 'em all right. Come on! 300 00:13:26,480 --> 00:13:27,920 MELISSA: Rue. 301 00:13:27,920 --> 00:13:29,360 MALISSA: Come on, Rue! 302 00:13:30,480 --> 00:13:32,520 Theo goes before me, 303 00:13:32,520 --> 00:13:34,920 and he's gotten it, he's safe. 304 00:13:34,920 --> 00:13:39,520 I'm hoping this is a lucky tasting, and I'll be safe too. 305 00:13:39,520 --> 00:13:41,360 Be calm. Yeah. 306 00:13:41,360 --> 00:13:42,640 Be critical. 307 00:13:46,600 --> 00:13:49,960 RUE: Straightaway I can recognise the taste. 308 00:13:49,960 --> 00:13:52,560 Oh, my goodness. (COUGHS) 309 00:13:52,560 --> 00:13:55,960 I can tell that there's a spice there. It lingers. 310 00:13:58,040 --> 00:13:59,840 (LAUGHS) 311 00:14:01,240 --> 00:14:03,200 I actually know what this tastes like, 312 00:14:03,200 --> 00:14:05,160 but I don't know what it's called! 313 00:14:05,160 --> 00:14:06,600 Wait! Wait! 314 00:14:06,600 --> 00:14:08,440 It's just escaping my mind. 315 00:14:08,440 --> 00:14:11,160 OK, work through it. 316 00:14:11,160 --> 00:14:15,080 Where would you eat it? What would you eat it with? 317 00:14:15,080 --> 00:14:17,720 I've actually eaten this stuff before, 318 00:14:17,720 --> 00:14:19,840 but what the heck is it? 319 00:14:19,840 --> 00:14:22,400 That's actually driving me nuts. 320 00:14:22,400 --> 00:14:26,320 I'm thinking so hard. Nothing's coming to my mind. 321 00:14:26,320 --> 00:14:28,280 Oh, I'm unsure, but... 322 00:14:30,800 --> 00:14:32,120 ..I'm going to say... 323 00:14:36,720 --> 00:14:38,960 I'm really unsure. 324 00:14:38,960 --> 00:14:40,280 Your answer is... 325 00:14:42,600 --> 00:14:43,840 Jalapeno. 326 00:14:46,920 --> 00:14:49,080 It's wrong. 327 00:14:49,080 --> 00:14:51,960 The correct answer is wasabi. 328 00:14:51,960 --> 00:14:53,560 Oh! 329 00:14:53,560 --> 00:14:55,640 I'm kicking myself. 330 00:14:55,640 --> 00:14:57,400 I'm so sorry, Rue. 331 00:14:57,400 --> 00:14:59,040 That means you're in round 2. 332 00:14:59,040 --> 00:15:01,000 Oh, my goodness. So hard. 333 00:15:01,000 --> 00:15:02,400 Oh! JOCK: That's how easy... 334 00:15:02,400 --> 00:15:03,400 Come on, Rhi. 335 00:15:03,400 --> 00:15:04,920 Oh! Come on! 336 00:15:04,920 --> 00:15:08,560 So, the timing isn't lucky. 337 00:15:08,560 --> 00:15:11,080 Wow. I'll give you that. 338 00:15:11,080 --> 00:15:12,280 You've done well. It's alright. 339 00:15:12,280 --> 00:15:13,800 Oh! OK. 340 00:15:13,800 --> 00:15:18,680 With Rue, Adi and Declan in round 2, we're looking for one more cook. 341 00:15:18,680 --> 00:15:20,840 You ready, Rhiannon? Let's go, Rhi-Rhi. 342 00:15:20,840 --> 00:15:22,800 All I can taste is onion. 343 00:15:29,520 --> 00:15:31,640 Even though I had all this onion in my palate, 344 00:15:31,640 --> 00:15:35,560 they're so concentrated in flavour, these pearls, it was instant. 345 00:15:36,640 --> 00:15:37,720 Cinnamon. 346 00:15:37,720 --> 00:15:38,800 Straight up. 347 00:15:38,800 --> 00:15:39,960 That's just what I taste. 348 00:15:39,960 --> 00:15:41,880 Well, you nailed it, so well done. 349 00:15:41,880 --> 00:15:44,040 Whoo! Thank you very much. 350 00:15:44,040 --> 00:15:46,520 You're a master at this. It's amazing. 351 00:15:46,520 --> 00:15:47,840 Quick and decisive. 352 00:15:48,840 --> 00:15:50,520 Alright, Cath. 353 00:15:50,520 --> 00:15:52,040 Go, Cath. Let's go, Cath. 354 00:15:52,040 --> 00:15:53,160 Go, Cath! 355 00:15:53,160 --> 00:15:54,560 CATH: Thank you. 356 00:15:54,560 --> 00:15:57,360 So there's, yeah, one spot left 357 00:15:57,360 --> 00:15:59,600 to go into round 2. 358 00:15:59,600 --> 00:16:01,400 I don't want to be that person. 359 00:16:03,080 --> 00:16:04,840 I'm actually feeling really nervous. 360 00:16:08,200 --> 00:16:09,720 This is an odd taste. 361 00:16:09,720 --> 00:16:12,280 (TENSE MUSIC) 362 00:16:13,480 --> 00:16:16,720 I get this sweet, earthy flavour. 363 00:16:16,720 --> 00:16:19,400 It's really familiar, but I'm not sure. 364 00:16:20,880 --> 00:16:23,120 Some critical thinking going on there. 365 00:16:23,120 --> 00:16:25,480 That's good. It's really playing with my brain. 366 00:16:25,480 --> 00:16:26,600 Mm. 367 00:16:26,600 --> 00:16:28,720 (TENSE MUSIC) 368 00:16:32,960 --> 00:16:40,200 (TENSE MUSIC) 369 00:16:40,200 --> 00:16:41,720 I don't want to be that person. 370 00:16:45,560 --> 00:16:47,360 I'm actually feeling really nervous. 371 00:16:50,240 --> 00:16:52,160 (TENSE MUSIC CONTINUES) 372 00:16:53,440 --> 00:16:54,880 Some critical thinking going on there. 373 00:16:54,880 --> 00:16:57,360 That's good. It's really playing with my brain. 374 00:16:57,360 --> 00:16:58,360 Mm. 375 00:16:58,360 --> 00:16:59,720 "This is an odd taste." 376 00:17:05,440 --> 00:17:06,640 And then, "Ha!" 377 00:17:06,640 --> 00:17:08,480 Carrot. 378 00:17:11,560 --> 00:17:13,080 Of course it's carrot. 379 00:17:15,640 --> 00:17:17,400 Oh, thank goodness, hey? 380 00:17:17,400 --> 00:17:18,680 Good on you, Cath. 381 00:17:18,680 --> 00:17:20,200 Oh, it's amazing. 382 00:17:20,200 --> 00:17:21,440 Breathe. 383 00:17:23,480 --> 00:17:25,520 Brent, you're up. 384 00:17:26,520 --> 00:17:27,880 Go, Brent! 385 00:17:27,880 --> 00:17:31,160 The flavours of these pearls, they're getting more difficult. 386 00:17:31,160 --> 00:17:33,600 It's a pretty one, isn't it? It is. 387 00:17:35,840 --> 00:17:38,720 Subtle, that's all I'm tasting. Subtle. 388 00:17:40,560 --> 00:17:41,880 JOCK: Don't overthink it. 389 00:17:41,880 --> 00:17:43,640 Yeah. Yeah, I'm... 390 00:17:44,680 --> 00:17:45,680 I'm trying to think it. 391 00:17:45,680 --> 00:17:47,520 I'm getting a flavour that... 392 00:17:47,520 --> 00:17:50,120 ..I can taste it in all these different dishes, 393 00:17:50,120 --> 00:17:52,640 but I just cannot pick what it is. 394 00:17:53,680 --> 00:17:55,960 (WHISPERS) Drives you crazy. 395 00:17:57,200 --> 00:17:58,600 Work it through. 396 00:17:59,840 --> 00:18:03,200 Oh! 397 00:18:03,200 --> 00:18:05,160 You nearly have none left. Yeah, I know. 398 00:18:05,160 --> 00:18:08,200 I've got one more spoon left of these pearls, 399 00:18:08,200 --> 00:18:11,160 and my mind is absolutely blank. 400 00:18:11,160 --> 00:18:13,800 I'm just really confused. 401 00:18:16,040 --> 00:18:17,600 Answer time, dude. Let's go. 402 00:18:19,200 --> 00:18:21,400 You have no more pearls to consume. 403 00:18:22,440 --> 00:18:25,120 Brent, I need an answer. I'm sorry, mate. 404 00:18:27,600 --> 00:18:30,080 (TENSE MUSIC) 405 00:18:38,720 --> 00:18:40,720 I was going to go turmeric. 406 00:18:41,960 --> 00:18:43,920 Turmeric is your answer? Yeah. 407 00:18:47,400 --> 00:18:49,760 Turmeric... 408 00:18:53,000 --> 00:18:54,000 ..is incorrect. 409 00:18:54,000 --> 00:18:55,240 Yeah. 410 00:18:55,240 --> 00:18:58,280 So sorry, Brent. You're in round 2. 411 00:18:58,280 --> 00:19:01,760 The correct answer was saffron. 412 00:19:01,760 --> 00:19:03,480 Oh! Saffron! 413 00:19:03,480 --> 00:19:05,920 Yeah, not turmeric. Saffron. 414 00:19:05,920 --> 00:19:08,520 Oh! Oh, man, like, I'm gutted. 415 00:19:08,520 --> 00:19:11,760 I really would have loved to be safe, 416 00:19:11,760 --> 00:19:13,640 keep this thing safe for another week. 417 00:19:15,040 --> 00:19:18,040 Theo, Rhiannon and Cath, congratulations, you are safe. 418 00:19:18,040 --> 00:19:19,840 Oh! Oh! Whew. 419 00:19:19,840 --> 00:19:22,360 You may head up onto the gantry. 420 00:19:22,360 --> 00:19:24,200 But you know what? You've got to do this. 421 00:19:24,200 --> 00:19:25,640 You've got to go into the eliminations. 422 00:19:25,640 --> 00:19:28,320 I haven't been in a second-round elimination this season yet. 423 00:19:28,320 --> 00:19:31,520 I've got the safety of the pin, so let's do it. 424 00:19:31,520 --> 00:19:33,720 That was hard. It was really hard. 425 00:19:36,760 --> 00:19:39,840 Declan, Brent, Adi and Rue, 426 00:19:39,840 --> 00:19:42,840 today is all about stripping things back to their purest form. 427 00:19:44,240 --> 00:19:46,120 In round 1 you tasted ingredients 428 00:19:46,120 --> 00:19:49,720 that had been stripped back to their purest flavours, 429 00:19:49,720 --> 00:19:53,720 and in this round we would like your dish to be inspired by something... 430 00:19:53,720 --> 00:19:56,000 ..very simple and pure. 431 00:19:57,960 --> 00:19:59,520 And that is... 432 00:19:59,520 --> 00:20:00,800 ..colour. 433 00:20:00,800 --> 00:20:02,480 CONTESTANTS: Oh. 434 00:20:05,880 --> 00:20:08,680 CONTESTANTS: Oh! (BRENT LAUGHS) 435 00:20:08,680 --> 00:20:10,800 Yeah! Look at that! Look at that! 436 00:20:13,480 --> 00:20:15,000 It's a rainbow. 437 00:20:16,840 --> 00:20:18,640 This is like being back in the club, 438 00:20:18,640 --> 00:20:20,920 all these lights flashing. 439 00:20:20,920 --> 00:20:23,520 (LAUGHS) It's beautiful. I love it. 440 00:20:27,680 --> 00:20:32,240 In a moment, these light boxes will cycle through a series of colours. 441 00:20:33,640 --> 00:20:37,560 Whichever colour the box in front of you stops on 442 00:20:37,560 --> 00:20:41,240 is the colour that your dish will need to highlight. 443 00:20:41,240 --> 00:20:43,000 OK. Ooh. 444 00:20:43,000 --> 00:20:44,880 Whatever you end up with, 445 00:20:44,880 --> 00:20:48,640 that colour needs to be front and centre of your dish. 446 00:20:48,640 --> 00:20:50,440 Wow, that's awesome. 447 00:20:50,440 --> 00:20:52,080 ADI: This is a really interesting challenge, 448 00:20:52,080 --> 00:20:54,360 'cause often when you're cooking, if anything, I'm trying to introduce 449 00:20:54,360 --> 00:20:56,720 lots of different types of colour into my food. 450 00:20:56,720 --> 00:20:58,720 I'm just trying to think of something I can make 451 00:20:58,720 --> 00:20:59,840 that's really monochromatic. 452 00:20:59,840 --> 00:21:02,760 Like, I could do a pumpkin curry, which is all orange, 453 00:21:02,760 --> 00:21:05,320 or I could do a dessert that's all orange. 454 00:21:05,320 --> 00:21:06,800 OK. 455 00:21:08,240 --> 00:21:09,640 Declan, what are you hoping for? 456 00:21:09,640 --> 00:21:11,800 Um, green. 457 00:21:11,800 --> 00:21:14,040 Yeah, like, match my eye colour. 458 00:21:14,040 --> 00:21:16,080 CATH: Oh, how nice! 459 00:21:17,920 --> 00:21:19,760 Declan, your colour is... 460 00:21:25,840 --> 00:21:26,840 ..red! 461 00:21:26,840 --> 00:21:28,200 THEO: Oh! Red's good. 462 00:21:28,200 --> 00:21:29,600 ADI: Red's good. Red's good. 463 00:21:29,600 --> 00:21:32,280 Brent, your dish colour is... 464 00:21:36,840 --> 00:21:38,080 Yellow. 465 00:21:39,080 --> 00:21:40,600 That's alright. 466 00:21:40,600 --> 00:21:41,720 Like saffron. 467 00:21:43,000 --> 00:21:44,000 Like turmeric. 468 00:21:44,000 --> 00:21:45,520 Too soon? (LAUGHTER) 469 00:21:45,520 --> 00:21:47,160 It's all good. 470 00:21:47,160 --> 00:21:50,280 Adi, your colour... 471 00:21:53,000 --> 00:21:54,240 ..is green. 472 00:21:54,240 --> 00:21:56,000 OK. Oh, nice! 473 00:21:56,000 --> 00:21:57,280 OK. 474 00:21:59,480 --> 00:22:00,480 And Rue... 475 00:22:03,880 --> 00:22:06,480 ..your colour is orange. 476 00:22:06,480 --> 00:22:08,680 OK, yeah. 477 00:22:09,680 --> 00:22:12,040 For this round, you'll have 75 minutes 478 00:22:12,040 --> 00:22:13,440 to cook us anything you want. 479 00:22:14,440 --> 00:22:18,280 We want your dish to be inspired by your colour. 480 00:22:18,280 --> 00:22:20,160 But it also has to be delicious, right? 481 00:22:20,160 --> 00:22:21,320 OK. 482 00:22:21,320 --> 00:22:23,280 Because you know how it goes - 483 00:22:23,280 --> 00:22:25,320 the least impressive dish at the end of this round 484 00:22:25,320 --> 00:22:26,320 will send its maker home. 485 00:22:29,360 --> 00:22:30,560 So, you four, good luck. 486 00:22:32,320 --> 00:22:34,120 75 minutes starts now. 487 00:22:34,120 --> 00:22:36,840 Go, guys! Go! Good luck! Go! 488 00:22:39,160 --> 00:22:42,920 RUE: Today I got the colour orange, and I can cook whatever we like, 489 00:22:42,920 --> 00:22:46,040 so I'm thinking I need to play a bit to my strengths, 490 00:22:46,040 --> 00:22:47,520 which is dessert. 491 00:22:47,520 --> 00:22:49,400 Oh. 492 00:22:49,400 --> 00:22:51,360 Mm! Interesting. 493 00:22:51,360 --> 00:22:54,560 But I am cooking against Brent, Adi... 494 00:22:54,560 --> 00:22:55,720 Whoops! ..and Declan. 495 00:22:57,480 --> 00:22:59,360 Look, they're all really good cooks. 496 00:22:59,360 --> 00:23:00,440 Where's the corn? 497 00:23:00,440 --> 00:23:03,640 And Brent has a pin. 498 00:23:03,640 --> 00:23:05,880 That scares me, I'm not going to lie. 499 00:23:06,880 --> 00:23:09,000 Looking through all the fresh produce, 500 00:23:09,000 --> 00:23:11,480 obviously there's oranges, you know? 501 00:23:11,480 --> 00:23:16,280 But I feel like if I went with oranges, 502 00:23:16,280 --> 00:23:17,920 then the things that I'm going to do 503 00:23:17,920 --> 00:23:20,120 is the things that I already do all the time. 504 00:23:20,120 --> 00:23:22,600 Prosciutto, um... 505 00:23:22,600 --> 00:23:25,360 RUE: It's that thinking of what I can do with flavours, 506 00:23:25,360 --> 00:23:28,120 and I want to do something unexpected. 507 00:23:29,320 --> 00:23:32,720 But I'm wondering if today's the right day to take a risk. 508 00:23:33,720 --> 00:23:36,960 If I make the wrong decision, 509 00:23:36,960 --> 00:23:38,080 I could be going home. 510 00:23:38,080 --> 00:23:39,320 OK. 511 00:23:52,000 --> 00:23:55,040 RUE: Today I got the colour orange, and I want to make a dessert. 512 00:23:56,040 --> 00:23:58,800 Thinking of what I can do with flavours, 513 00:23:58,800 --> 00:24:01,280 orange is in carrots, way predictable. 514 00:24:02,600 --> 00:24:04,000 I want to do something unexpected. 515 00:24:04,000 --> 00:24:05,800 OK. 516 00:24:05,800 --> 00:24:07,520 And then I see some apricots. 517 00:24:07,520 --> 00:24:08,640 That's it. 518 00:24:08,640 --> 00:24:10,200 They look orange to me. 519 00:24:10,200 --> 00:24:11,520 (CLATTER) Ooh. 520 00:24:11,520 --> 00:24:15,040 I have not really worked with apricots. 521 00:24:15,040 --> 00:24:17,640 CATH: Come on, love, come on! 522 00:24:17,640 --> 00:24:20,600 But I just want to showcase different flavours, 523 00:24:20,600 --> 00:24:22,120 different things that go together 524 00:24:22,120 --> 00:24:24,040 that I've been learning whilst I'm here. 525 00:24:24,040 --> 00:24:25,760 Keep going, Rue-Rue. 526 00:24:25,760 --> 00:24:26,920 I'm nervous, but I'm thinking, 527 00:24:26,920 --> 00:24:29,520 "OK, I have to really back myself up today." 528 00:24:29,520 --> 00:24:31,800 I'm hoping that the risk that I take will pay off. 529 00:24:33,160 --> 00:24:35,800 Mel goes with his bench. Look at her with the yellow on. 530 00:24:35,800 --> 00:24:38,320 You're matching Brent today, Mel. 531 00:24:38,320 --> 00:24:41,600 MELISSA: I know, right? Yeah! 532 00:24:41,600 --> 00:24:45,520 So, you know, bit of bloody serendipity, as they say. 533 00:24:45,520 --> 00:24:47,000 Um, you know, 534 00:24:47,000 --> 00:24:50,280 saffron, yellow, got me into this shemozzle, 535 00:24:50,280 --> 00:24:53,320 and now yellow is going to get me out of this shemozzle. 536 00:24:54,840 --> 00:24:55,840 It's a funny feeling, 537 00:24:55,840 --> 00:24:58,400 because this year I haven't been in this position yet. 538 00:24:58,400 --> 00:25:00,400 I haven't been in a second-round elimination. 539 00:25:01,920 --> 00:25:05,320 But I'm gonna just focus on being calm through this cook. 540 00:25:05,320 --> 00:25:07,120 I've got a plan. 541 00:25:07,120 --> 00:25:09,640 This dish is gonna be quite simple. 542 00:25:09,640 --> 00:25:12,440 Um, nothing, like, crazy. 543 00:25:12,440 --> 00:25:14,560 It's gonna be refined. 544 00:25:14,560 --> 00:25:18,800 You know, I'm just gonna stick to things I, you know, flavours I know. 545 00:25:18,800 --> 00:25:22,720 So today I am cooking a charred octopus. 546 00:25:22,720 --> 00:25:26,040 It'll be sort of braised in turmeric. 547 00:25:26,040 --> 00:25:28,920 Nice yellow curry sauce underneath. 548 00:25:28,920 --> 00:25:30,240 A salsa in there too. 549 00:25:31,520 --> 00:25:33,000 I'm excited. 550 00:25:33,000 --> 00:25:34,040 Yeah, it's good. 551 00:25:34,040 --> 00:25:36,440 Well, round 1 was all about flavour. 552 00:25:36,440 --> 00:25:39,040 Now round 2, it's all about colour. I'll start today. 553 00:25:39,040 --> 00:25:41,440 I'm wearing, you know, a yellow blouse, 554 00:25:41,440 --> 00:25:43,680 so if I was assigned yellow, like Brent is today, 555 00:25:43,680 --> 00:25:46,120 I might do, like, a yellow fish curry, 556 00:25:46,120 --> 00:25:49,600 really drive the turmeric and really make the basis of the dish 557 00:25:49,600 --> 00:25:52,280 a beautiful, delicious, aromatic, punchy curry. 558 00:25:52,280 --> 00:25:53,720 If I picked yellow... Yeah? 559 00:25:53,720 --> 00:25:56,160 ..today, I'd do a banana souffle. 560 00:25:56,160 --> 00:25:57,640 Ooh! 561 00:25:57,640 --> 00:26:00,640 I'd paint some yellow stripes up the side of the ramekin 562 00:26:00,640 --> 00:26:04,480 so when it came up, you had some nice clear visual recognition, 563 00:26:04,480 --> 00:26:07,280 and you think 'yellow' when you eat banana as well. 564 00:26:07,280 --> 00:26:08,280 Yes. 565 00:26:08,280 --> 00:26:10,080 So I think hit the brief first and foremost. 566 00:26:10,080 --> 00:26:14,280 Second of all, souffle, 'cause I know nobody else would do it. 567 00:26:14,280 --> 00:26:15,320 Getting strategic. 568 00:26:15,320 --> 00:26:17,480 Is there any one that you wouldn't want 569 00:26:17,480 --> 00:26:18,720 out of these four colours? 570 00:26:18,720 --> 00:26:21,120 Hm. I'm not mad on orange... 571 00:26:21,120 --> 00:26:22,880 Mm. ..I've got to say. 572 00:26:22,880 --> 00:26:26,280 I was gonna go red. Red, chilli, easy. 573 00:26:26,280 --> 00:26:27,800 Romesco, tomato. 574 00:26:27,800 --> 00:26:30,160 Yeah, it's just a personal opinion. Yeah, alright, sorry. 575 00:26:30,160 --> 00:26:32,880 (ALL LAUGH) 576 00:26:32,880 --> 00:26:36,640 RHIANNON: Let's go, cheer squad. MALISSA: Come on, let's go, Declan! 577 00:26:36,640 --> 00:26:40,680 (CHANTS) Let's go, Declan. Let's go! Whoo-whoo! 578 00:26:40,680 --> 00:26:43,680 Look, it's tough being in another elimination. 579 00:26:43,680 --> 00:26:45,880 Tomato paste, sesame, pepper. 580 00:26:45,880 --> 00:26:48,480 But I've worn a black apron enough to know 581 00:26:48,480 --> 00:26:52,040 I need to give it my all like I have the last couple of cooks. 582 00:26:52,040 --> 00:26:53,320 Alright. 583 00:26:53,320 --> 00:26:57,440 I've been working harder than ever, practising and studying 584 00:26:57,440 --> 00:26:58,440 and researching, 585 00:26:58,440 --> 00:27:01,280 and that's just what I want to show the judges today. 586 00:27:01,280 --> 00:27:03,880 Gonna do a Thai-style dish. 587 00:27:03,880 --> 00:27:07,360 It's traditionally called khao moo daeng, 588 00:27:07,360 --> 00:27:11,840 and it's sort of a red braised pork. 589 00:27:11,840 --> 00:27:13,480 Khao moo daeng, 590 00:27:13,480 --> 00:27:16,760 it's pretty much like pork, rice and a chilli sauce, 591 00:27:16,760 --> 00:27:19,000 but I'm doing my own spin on this dish. 592 00:27:19,000 --> 00:27:21,720 I want to show to the judges I've learnt techniques. 593 00:27:21,720 --> 00:27:26,720 So I'll have my pork, red broth and the really punchy red sambal, 594 00:27:26,720 --> 00:27:29,200 and then I'm gonna do rice noodles. 595 00:27:29,200 --> 00:27:32,120 I'm gonna pass them through a potato ricer 596 00:27:32,120 --> 00:27:33,840 and hopefully just get 597 00:27:33,840 --> 00:27:36,120 these awesome, stringy, chewy noodles. 598 00:27:36,120 --> 00:27:37,960 It's a very tricky process. 599 00:27:37,960 --> 00:27:40,400 Has he got food colour in there? Oh, he does, yeah. 600 00:27:40,400 --> 00:27:43,560 If they want red, I'm gonna be giving them red today, 601 00:27:43,560 --> 00:27:45,680 so using the red food colouring, 602 00:27:45,680 --> 00:27:48,080 it's actually, like, one of the traditional ways 603 00:27:48,080 --> 00:27:50,440 of getting that red colour into the meat, 604 00:27:50,440 --> 00:27:52,800 and then it's gonna go in the pressure cooker, 605 00:27:52,800 --> 00:27:54,640 braising for about half an hour 606 00:27:54,640 --> 00:27:57,080 before finishing it off in the fryer. 607 00:27:57,080 --> 00:27:59,880 Oh, Declan. Look at Declan. (MALISSA LAUGHS) 608 00:27:59,880 --> 00:28:04,480 I've done myself a mischief and bloody didn't put my gloves on, 609 00:28:04,480 --> 00:28:06,800 and my hands are stained red, 610 00:28:06,800 --> 00:28:08,920 but it's not gonna change the flavour of my dish. 611 00:28:08,920 --> 00:28:11,800 So... Nurse to bench 3, please! 612 00:28:11,800 --> 00:28:14,360 (LAUGHS) Come on, Adi! Run, run, run! 613 00:28:14,360 --> 00:28:16,960 CATH: You got the green lid on there. She got something green? 614 00:28:16,960 --> 00:28:18,160 She's got no ingredients. 615 00:28:19,760 --> 00:28:21,600 What are you doing, Adi? 616 00:28:21,600 --> 00:28:23,320 ADI: Not sure yet, love. 617 00:28:23,320 --> 00:28:24,440 OK, good luck. 618 00:28:24,440 --> 00:28:28,880 I'm still really unnerved going into this cook. 619 00:28:28,880 --> 00:28:31,400 I've got green. It's not the colour I initially wanted. 620 00:28:31,400 --> 00:28:33,400 And it's hard to shake that off. 621 00:28:35,520 --> 00:28:39,360 It's looking like quite the colourful cook. One hour to go! 622 00:28:39,360 --> 00:28:41,040 Whoo-hoo! Come on! 623 00:28:41,040 --> 00:28:43,080 (GANTRY CONTESTANTS CLAP) MALISSA: Come on, guys! 624 00:28:43,080 --> 00:28:44,440 Whoo! 625 00:28:46,560 --> 00:28:49,240 I just feel like the warmer colours, like the yellows and the oranges, 626 00:28:49,240 --> 00:28:51,720 were probably more suited to my type of cooking. 627 00:28:51,720 --> 00:28:53,080 Um... 628 00:28:53,080 --> 00:28:55,040 I have no idea what I'm cooking. 629 00:28:55,040 --> 00:28:56,320 (WHISPERS) Green chillies. 630 00:28:56,320 --> 00:28:59,400 So I'm grabbing green herbs and vegetables. 631 00:29:00,440 --> 00:29:02,640 Come on, Adi! Come on, Adi! 632 00:29:02,640 --> 00:29:06,240 I am so nervous at the thought of going home, 633 00:29:06,240 --> 00:29:07,960 but my brain is blank. 634 00:29:07,960 --> 00:29:11,680 THEO: Go, Adi. MALISSA: Come on, Adi. 635 00:29:11,680 --> 00:29:13,560 (CLOCK TICKS) 636 00:29:23,320 --> 00:29:25,880 (DRAMATIC MUSIC) 637 00:29:25,880 --> 00:29:27,720 Would you have gone sweet or savoury? 638 00:29:27,720 --> 00:29:30,520 Um... Depends what colour, I guess. 639 00:29:30,520 --> 00:29:33,240 I think I would have gone savoury with yellow. 640 00:29:33,240 --> 00:29:34,720 Yep, same. 641 00:29:35,800 --> 00:29:37,880 Sweet with orange. Yeah. 642 00:29:37,880 --> 00:29:39,680 Savoury, red. 643 00:29:40,680 --> 00:29:42,480 And sweet with green. 644 00:29:42,480 --> 00:29:44,080 What is she making? 645 00:29:44,080 --> 00:29:46,120 She needs to move faster. 646 00:29:47,240 --> 00:29:50,800 ADI: We've got 75 minutes to make a dish inspired by colour. 647 00:29:50,800 --> 00:29:52,480 I've got the colour green, 648 00:29:52,480 --> 00:29:55,360 but I'm struggling to formulate a clear idea of a dish. 649 00:29:55,360 --> 00:29:56,840 (WHISPERS) It's alright. 650 00:29:56,840 --> 00:29:58,520 You're OK. 651 00:29:58,520 --> 00:30:01,920 As much as you try and say to yourself, "Stay calm," 652 00:30:01,920 --> 00:30:03,680 you know you could be going home, 653 00:30:03,680 --> 00:30:04,920 and that plays on your mind. 654 00:30:04,920 --> 00:30:07,120 I've just been having the best time in this competition. 655 00:30:07,120 --> 00:30:08,600 I'm learning and growing. 656 00:30:08,600 --> 00:30:11,640 To be here I've had to put my job as a doctor on pause, 657 00:30:11,640 --> 00:30:14,840 and I've spent the last 15 years working really hard 658 00:30:14,840 --> 00:30:16,200 at becoming a specialist, 659 00:30:16,200 --> 00:30:20,120 and now I've just kind of upped and left that for this food dream. 660 00:30:20,120 --> 00:30:22,480 I needed to do this. 661 00:30:22,480 --> 00:30:24,400 It was this itch I had to scratch. 662 00:30:24,400 --> 00:30:29,000 And being here has just solidified how much I love food, 663 00:30:29,000 --> 00:30:32,040 and I'm not willing to let this dream end yet. 664 00:30:32,040 --> 00:30:33,040 OK. 665 00:30:33,040 --> 00:30:35,200 so if I'm gonna have any chance today, 666 00:30:35,200 --> 00:30:36,680 I need to shake off the nerves. 667 00:30:36,680 --> 00:30:39,040 Come on, Adi! 668 00:30:40,160 --> 00:30:41,840 Running back to the pantry, 669 00:30:41,840 --> 00:30:45,120 I'm just hoping some bolt of inspiration will strike, 670 00:30:45,120 --> 00:30:47,320 and then it clicks for me. 671 00:30:47,320 --> 00:30:48,880 Kingfish. 672 00:30:52,000 --> 00:30:53,960 Whoop. Oh. 673 00:30:53,960 --> 00:30:55,760 It's a beautiful neutral fish 674 00:30:55,760 --> 00:30:58,120 that can take on so many different types of flavours, 675 00:30:58,120 --> 00:31:00,400 I think it's gonna pair beautifully with a green sauce. 676 00:31:00,400 --> 00:31:02,800 Oh! Oh, it's huge! 677 00:31:02,800 --> 00:31:06,000 Nearly bigger than you! I know. 678 00:31:06,000 --> 00:31:07,520 That's huge. It's a kingfish. 679 00:31:07,520 --> 00:31:09,560 I'm gonna cook a dish that I really enjoy eating. 680 00:31:09,560 --> 00:31:12,480 I'm gonna make a Middle-Eastern-style kingfish sashimi, 681 00:31:12,480 --> 00:31:15,400 make a green sauce, like, a zhoug. 682 00:31:15,400 --> 00:31:18,840 I honestly love raw kingfish so much. 683 00:31:18,840 --> 00:31:21,800 Go, Adi. Come on, Adi. Come on! 684 00:31:21,800 --> 00:31:25,960 I want to go as far as I can in this competition, 685 00:31:25,960 --> 00:31:28,160 so hopefully the judges love it the way that I do. 686 00:31:31,240 --> 00:31:33,360 BRENT: Dunkaroo, dunkaroo! 687 00:31:33,360 --> 00:31:35,200 Brent. Hello, Brent. 688 00:31:35,200 --> 00:31:36,960 G'day, g'day. Yellow. 689 00:31:36,960 --> 00:31:39,200 Yellow. Colour me sunshine, mate. 690 00:31:39,200 --> 00:31:42,000 What are you cooking? Um, so, I've got octopus in there. 691 00:31:42,000 --> 00:31:43,120 Yeah. 692 00:31:43,120 --> 00:31:44,920 I've got some turmeric in there. 693 00:31:44,920 --> 00:31:47,000 I'm trying to stain the octopus. 694 00:31:47,000 --> 00:31:48,000 Yep. Nice. 695 00:31:48,000 --> 00:31:51,880 Yep, and then I'm gonna make a yellow curry sauce 696 00:31:51,880 --> 00:31:55,040 which will then go with the charred octopus at the end, 697 00:31:55,040 --> 00:31:57,320 salsa in there too. 698 00:31:57,320 --> 00:32:01,320 I'm loving this, like, you're at home here. 699 00:32:01,320 --> 00:32:02,320 Yeah. 700 00:32:02,320 --> 00:32:04,120 All you've got to do is make it yellow. 701 00:32:04,120 --> 00:32:06,960 Just got to make it yellow. Do you think the pin's safe? 702 00:32:06,960 --> 00:32:10,320 I think at the moment I'm feeling pretty confident. 703 00:32:10,320 --> 00:32:11,360 'Cause you've got to think, 704 00:32:11,360 --> 00:32:13,600 a pin is for when you come up with a challenge 705 00:32:13,600 --> 00:32:15,000 you're uncomfortable with. 706 00:32:15,000 --> 00:32:16,400 Yeah. 707 00:32:16,400 --> 00:32:19,400 But you've always got to think about the worst-case scenario, 708 00:32:19,400 --> 00:32:20,480 which is you going home. 709 00:32:20,480 --> 00:32:21,560 Yeah, 100%, yeah. 710 00:32:21,560 --> 00:32:24,280 Don't be afraid to use it if you need to. 711 00:32:24,280 --> 00:32:26,240 You got this. 712 00:32:26,240 --> 00:32:27,960 I've worked hard to get that pin, 713 00:32:27,960 --> 00:32:30,360 and I really want to keep it for, you know, 714 00:32:30,360 --> 00:32:33,240 when it gets to those really... pointy end of the season. 715 00:32:33,240 --> 00:32:36,480 I had a lot of goals set this time around. 716 00:32:36,480 --> 00:32:38,080 I want to win this thing. 717 00:32:38,080 --> 00:32:40,280 These, that and that. 718 00:32:42,200 --> 00:32:43,800 MALISSA: Come on, Rue! 719 00:32:44,880 --> 00:32:45,880 Work fast! Ooh! 720 00:32:45,880 --> 00:32:47,880 OK. 721 00:32:47,880 --> 00:32:51,040 So, today my colour is orange. 722 00:32:51,040 --> 00:32:55,120 I am making a lemon verbena parfait 723 00:32:55,120 --> 00:32:58,040 with...with an apricot coulis 724 00:32:58,040 --> 00:33:00,680 and some compressed apricots. 725 00:33:00,680 --> 00:33:02,120 I have not made this dish before. 726 00:33:02,120 --> 00:33:05,720 I've made elements of the dish, different elements, 727 00:33:05,720 --> 00:33:07,880 but this exact flavour, no. 728 00:33:07,880 --> 00:33:12,440 Crazy, but, like, you know, that's the challenge, 729 00:33:12,440 --> 00:33:14,160 and I love that. 730 00:33:14,160 --> 00:33:17,400 (LAUGHS) I am challenging myself. 731 00:33:17,400 --> 00:33:19,360 THEO: Go, Rue! RHIANNON: Come on, Rue. 732 00:33:19,360 --> 00:33:22,480 So, Rue's cooking a dish which features apricots. 733 00:33:22,480 --> 00:33:23,880 There is a huge risk 734 00:33:23,880 --> 00:33:25,400 with cooking with something 735 00:33:25,400 --> 00:33:26,760 that you've never really cooked before. 736 00:33:26,760 --> 00:33:29,520 Oh, my God, live on the edge, girlfriend. 737 00:33:29,520 --> 00:33:33,320 No, thank you, not for elimination. I'm playing it safe in these things. 738 00:33:34,560 --> 00:33:35,960 MALISSA: Come on, get that parfait on. 739 00:33:37,960 --> 00:33:40,480 RUE: I need to start on the lemon verbena parfait 740 00:33:40,480 --> 00:33:44,040 because I do know that it needs a lot of time in the freezer. 741 00:33:45,920 --> 00:33:47,840 RHIANNON: Is that the passionfruit ones, Rue? 742 00:33:47,840 --> 00:33:49,920 Um, lemon verbena. 743 00:33:49,920 --> 00:33:55,360 I will infuse my lemon verbena leaves into the milk-and-sugar solution, 744 00:33:55,360 --> 00:34:00,120 and whilst that's happening, I start my compressed apricot. 745 00:34:01,520 --> 00:34:03,960 I popped some thyme in the bag, 746 00:34:03,960 --> 00:34:07,200 so whilst it cooks, I want that thyme to infuse in the syrup 747 00:34:07,200 --> 00:34:10,200 and...we get some goodies, hopefully. 748 00:34:11,800 --> 00:34:14,400 I do not want to go home. I'm not going home. 749 00:34:14,400 --> 00:34:17,440 I'm not. (LAUGHS) 750 00:34:17,440 --> 00:34:19,360 I refuse. 751 00:34:19,360 --> 00:34:22,200 Well, not everything is sunshine and rainbows. 752 00:34:22,200 --> 00:34:24,920 This could be your last cook in the kitchen. 753 00:34:24,920 --> 00:34:26,840 45 minutes to go. 754 00:34:26,840 --> 00:34:28,000 JOCK: Let's go! 755 00:34:28,000 --> 00:34:29,360 (JUDGES CLAP) 756 00:34:32,160 --> 00:34:34,080 CATH: That's it, Adi, well done. 757 00:34:40,400 --> 00:34:45,400 Declan's just chucking chillies. Oh, my goodness! 758 00:34:45,400 --> 00:34:47,880 You've caught me red-handed, so... (LAUGHS) 759 00:34:47,880 --> 00:34:49,600 Talk to me about your dish. 760 00:34:49,600 --> 00:34:52,320 So, it's not a traditional Thai khao moo daeng. 761 00:34:52,320 --> 00:34:54,240 You've got Declan's version of it today. 762 00:34:54,240 --> 00:34:55,680 I'm gonna be doing it with noodles. 763 00:34:55,680 --> 00:34:57,920 I just want to make the most of this 75 minutes... 764 00:34:57,920 --> 00:35:00,440 Excellent. ..and give this a crack. 765 00:35:00,440 --> 00:35:02,000 How are you feeling? 766 00:35:02,000 --> 00:35:04,240 Just most worried about the noodles. 767 00:35:04,240 --> 00:35:06,520 Um, so, yeah, 768 00:35:06,520 --> 00:35:09,080 I haven't done a backup option. 769 00:35:09,080 --> 00:35:10,680 But if you back yourself, then back yourself. 770 00:35:10,680 --> 00:35:12,800 Yeah, thank you, Mel. Alright. You've got this. 771 00:35:12,800 --> 00:35:14,000 Thank you. 772 00:35:14,000 --> 00:35:16,360 Alright, come on, Deccy. 773 00:35:16,360 --> 00:35:17,480 My noodle mix. 774 00:35:17,480 --> 00:35:21,120 So, you've got your rice flour, tapioca flour, xanthan gum. 775 00:35:21,120 --> 00:35:24,040 That's the go, Dec. That's it. 776 00:35:24,040 --> 00:35:25,840 Oh, sheesh. 777 00:35:27,440 --> 00:35:30,880 I'm gonna pass them through a potato ricer. 778 00:35:30,880 --> 00:35:35,600 The tricky thing is that it all comes down to texture. 779 00:35:35,600 --> 00:35:40,040 If my ratios are off, my noodles will break up in the water. 780 00:35:40,040 --> 00:35:42,200 Are you gonna maybe put rice on as a backup? 781 00:35:42,200 --> 00:35:44,840 Pardon? Consider rice as a backup? 782 00:35:44,840 --> 00:35:46,200 What's the time? 783 00:35:47,200 --> 00:35:50,520 Yeah, it would be a lot easier to do rice, 784 00:35:50,520 --> 00:35:54,520 but I've got to prove that I deserve my place in this competition. 785 00:35:54,520 --> 00:35:58,960 I'm just a 25-year-old tradie from the Northern Beaches. 786 00:35:58,960 --> 00:36:02,080 This could set me up for my future. 787 00:36:03,120 --> 00:36:05,080 OK. 788 00:36:05,080 --> 00:36:06,760 He's gonna put it in the water. 789 00:36:06,760 --> 00:36:07,960 Right. 790 00:36:07,960 --> 00:36:11,680 But, yeah, I guess all eyes are on these noodles now 791 00:36:11,680 --> 00:36:13,480 and if they're gonna work out. 792 00:36:16,440 --> 00:36:18,480 Oh! This is it now. 793 00:36:18,480 --> 00:36:20,240 Oh, scary. 794 00:36:28,560 --> 00:36:30,160 Alright. 795 00:36:30,160 --> 00:36:32,400 Are you gonna maybe put rice on as a backup? 796 00:36:32,400 --> 00:36:35,040 Pardon? Consider rice as a backup? 797 00:36:35,040 --> 00:36:39,120 If my ratios are off, my noodles will break up in the water. 798 00:36:39,120 --> 00:36:40,800 Oh, scary. 799 00:36:42,440 --> 00:36:45,840 Let's go, Deccy! Declan, give us some noodles! 800 00:36:47,120 --> 00:36:48,480 Let's have a look! 801 00:36:51,080 --> 00:36:54,640 (CHEERING AND APPLAUSE) 802 00:36:56,400 --> 00:36:59,320 Well done, Declan! 803 00:36:59,320 --> 00:37:03,120 It's satisfying to watch, and it's even more satisfying to do. 804 00:37:03,120 --> 00:37:05,000 Thank God. 805 00:37:05,000 --> 00:37:07,400 Bloody wizard you are. Oh, Declan, that's awesome. 806 00:37:07,400 --> 00:37:09,560 Yeah, happy with the noodles. 807 00:37:09,560 --> 00:37:14,880 I've just really got to work on my chilli paste to go with my pork. 808 00:37:14,880 --> 00:37:17,640 There's no time to relax or take it easy. 809 00:37:17,640 --> 00:37:20,200 I'm gonna need to sort out my sambal. 810 00:37:21,240 --> 00:37:25,720 I'm just really concentrating on getting this balanced enough. 811 00:37:25,720 --> 00:37:26,720 I'm just gonna motor. 812 00:37:26,720 --> 00:37:28,960 I feel like I'm, if I'm not sweating, 813 00:37:28,960 --> 00:37:31,040 I'm not working hard enough. 814 00:37:33,120 --> 00:37:36,120 Turn it down to 130. 815 00:37:36,120 --> 00:37:37,960 I've been cooking as fast as I can. 816 00:37:37,960 --> 00:37:39,280 I'll go the other side. 817 00:37:39,280 --> 00:37:40,840 My tapioca crackers are in the oven. 818 00:37:40,840 --> 00:37:44,000 I put my sashimi to the side, and now I've gotta work on my zhoug, 819 00:37:44,000 --> 00:37:46,440 which is the main green element to my dish. 820 00:37:48,480 --> 00:37:52,240 Zhoug is a really deeply herby condiment 821 00:37:52,240 --> 00:37:53,480 from the Middle East 822 00:37:53,480 --> 00:37:56,120 which is full of parsley and coriander, 823 00:37:56,120 --> 00:37:57,840 it's got spices in it, acidity. 824 00:37:57,840 --> 00:38:00,040 It's always really punchy. 825 00:38:00,040 --> 00:38:02,520 I'm just trying to really balance this zhoug out now, 826 00:38:02,520 --> 00:38:04,280 so it's obviously very herby. 827 00:38:06,440 --> 00:38:09,880 I want this to be really nicely balanced and really flavoursome, 828 00:38:09,880 --> 00:38:11,960 because I'm gonna cover my sashimi with it 829 00:38:11,960 --> 00:38:14,640 so that it's got a little bit of time to infuse the flavours. 830 00:38:14,640 --> 00:38:17,280 So, it's got acidity coming through, 831 00:38:17,280 --> 00:38:20,560 a little bit of sweetness from the honey. 832 00:38:20,560 --> 00:38:21,760 It's seasoned. 833 00:38:23,000 --> 00:38:26,400 Slight bitterness to the herbs. Yeah, no, I'm happy with that. 834 00:38:27,520 --> 00:38:29,240 Go, Adi. Go, Adi. 835 00:38:29,240 --> 00:38:30,680 Thanks, guys. Come on, Adi! 836 00:38:31,880 --> 00:38:33,880 (TENSE MUSIC) 837 00:38:33,880 --> 00:38:35,400 Rue, is your syrup on? 838 00:38:35,400 --> 00:38:36,960 Sorry? Is your syrup on? 839 00:38:36,960 --> 00:38:38,640 Yes. Yes. Yes. 840 00:38:38,640 --> 00:38:42,600 I have my compressed apricot in the sous-vide. 841 00:38:44,040 --> 00:38:45,040 Yum! 842 00:38:45,040 --> 00:38:48,080 I have the lemon verbena leaves infusing in the milk 843 00:38:48,080 --> 00:38:49,200 for my parfait. 844 00:38:49,200 --> 00:38:51,720 I am trying to work so quick 845 00:38:51,720 --> 00:38:54,280 because I know how quickly time goes in this kitchen. 846 00:38:54,280 --> 00:38:56,560 CATH: What's the next step, Rue? 847 00:38:56,560 --> 00:38:58,480 I'm just blitzing my coulis. 848 00:38:58,480 --> 00:39:02,400 My coulis needs to be a bright orange, 849 00:39:02,400 --> 00:39:04,800 because I just want the parfait 850 00:39:04,800 --> 00:39:09,960 to be in a sea of orange, bright orange. 851 00:39:14,160 --> 00:39:18,600 But this mixture is looking way too thick. 852 00:39:24,680 --> 00:39:27,320 THEO: Oh, she's watering that one down a bit more. 853 00:39:27,320 --> 00:39:28,440 What's that, Rue? 854 00:39:28,440 --> 00:39:32,160 Um, some plum liqueur. Mm. 855 00:39:32,160 --> 00:39:36,480 So, I decide to use a Japanese plum liqueur. 856 00:39:36,480 --> 00:39:37,920 It's quite strong. 857 00:39:37,920 --> 00:39:41,440 But I'm hoping that it will just enhance the apricot flavour. 858 00:39:41,440 --> 00:39:44,720 Is it yum, Rue? It's yum. Yeah. 859 00:39:44,720 --> 00:39:47,400 MALISSA: Rue, you've gotta get your parfait in, quick. 860 00:39:47,400 --> 00:39:48,600 Oh, shit. 861 00:39:48,600 --> 00:39:51,800 And someone yells out, "Rue, don't forget your parfait." 862 00:39:51,800 --> 00:39:53,360 I'm like, "Oh, no." 863 00:39:53,360 --> 00:39:54,760 Oh, my God, Rue. 864 00:39:56,400 --> 00:39:58,200 I'm so focused on this coulis 865 00:39:58,200 --> 00:40:00,560 I've completely forgotten about my parfait. 866 00:40:01,560 --> 00:40:03,480 Have you tasted it? Yes. 867 00:40:03,480 --> 00:40:05,560 Taste good? Tastes like lemon verbena. 868 00:40:05,560 --> 00:40:06,560 Beautiful. 869 00:40:06,560 --> 00:40:10,840 But I am feeling pretty confident that will be enough time to set. 870 00:40:10,840 --> 00:40:14,760 I've made it a few times and it's worked quite successfully for me. 871 00:40:14,760 --> 00:40:16,000 Good job, Rue. 872 00:40:19,680 --> 00:40:22,000 JOCK: You've got 20 minutes to go. Come on! 873 00:40:22,000 --> 00:40:23,800 Yes! Yeah, go, guys! 874 00:40:25,600 --> 00:40:26,720 Come on! 875 00:40:26,720 --> 00:40:28,520 Oh, yeah, Declan! 876 00:40:28,520 --> 00:40:30,440 Whoo! 877 00:40:32,040 --> 00:40:33,480 I've started my curry sauce. 878 00:40:33,480 --> 00:40:37,440 The octopus looks like it's starting to turn a little bit yellow, 879 00:40:37,440 --> 00:40:39,280 which is really good, which is what I wanted. 880 00:40:39,280 --> 00:40:41,880 And then I'm just onto my salsa right now, 881 00:40:41,880 --> 00:40:44,080 which is gonna be very yellow as well. 882 00:40:44,080 --> 00:40:48,680 The salsa, I've got to keep it yellow, but I also want, like, 883 00:40:48,680 --> 00:40:50,960 that refreshing flavour, 884 00:40:50,960 --> 00:40:54,040 'cause I've got quite a heavy-hitting curry sauce. 885 00:40:54,040 --> 00:40:57,320 It's a tricky one, because what can I get that's yellow 886 00:40:57,320 --> 00:40:58,440 that will provide me 887 00:40:58,440 --> 00:41:02,040 with that refreshing pop sort of flavour that I want? 888 00:41:02,040 --> 00:41:07,200 So basically I think if I put corn and pineapple on the hibachi, 889 00:41:07,200 --> 00:41:08,520 get that smokiness through it, 890 00:41:08,520 --> 00:41:10,680 and the sweetness will start to come out, 891 00:41:10,680 --> 00:41:12,520 they're gonna marry up beautifully. 892 00:41:12,520 --> 00:41:15,400 And with a nice charred, pickled octopus - 893 00:41:15,400 --> 00:41:16,680 oh! 894 00:41:16,680 --> 00:41:19,920 OK, let's get this cut up. 895 00:41:19,920 --> 00:41:21,800 It's good. I'm actually really enjoying this. 896 00:41:21,800 --> 00:41:23,720 'Cause it's sort of a puzzle, you know? 897 00:41:23,720 --> 00:41:24,720 It's a big yellow puzzle. 898 00:41:24,720 --> 00:41:27,240 I'm trying to do all the pieces together. 899 00:41:27,240 --> 00:41:30,000 I feel now I've really found my groove, 900 00:41:30,000 --> 00:41:32,880 found, like, my lane that I love to cook in, 901 00:41:32,880 --> 00:41:36,360 and I think it's starting to, you know, show on the plate. 902 00:41:37,520 --> 00:41:39,520 CATH: Smells awesome up here, Brent. 903 00:41:41,080 --> 00:41:43,320 You've definitely hit the yellow brief. 904 00:41:44,720 --> 00:41:45,880 MALISSA: Good job, Adi. 905 00:41:47,160 --> 00:41:49,800 Hello, green goddess. 906 00:41:49,800 --> 00:41:52,960 Yes, green goddess. Green everything. 907 00:41:52,960 --> 00:41:54,560 How is your dish going? Look, it's good. 908 00:41:54,560 --> 00:41:56,840 I've got my sashimi in the fridge. 909 00:41:56,840 --> 00:41:59,280 I've got this dressing, like, a zhoug dressing. 910 00:41:59,280 --> 00:42:00,320 I've got the tapioca cracker, 911 00:42:00,320 --> 00:42:02,960 and I'm just gonna do a little avocado mousse, 912 00:42:02,960 --> 00:42:05,960 just whipped-up avocado and sour cream, 913 00:42:05,960 --> 00:42:07,520 and I'm gonna plate it pretty. 914 00:42:07,520 --> 00:42:09,080 Good. Yeah. 915 00:42:09,080 --> 00:42:10,640 Um... 916 00:42:11,960 --> 00:42:14,440 This needs to be amped up and balanced a bit more. 917 00:42:14,440 --> 00:42:16,280 OK, OK, yeah. Sure, I can do that. 918 00:42:16,280 --> 00:42:17,760 Making it zingy. Yeah, yeah, yeah. 919 00:42:17,760 --> 00:42:20,920 What makes a zhoug the best thing ever to slather over everything 920 00:42:20,920 --> 00:42:23,280 is that it has heat, it has acidity... 921 00:42:23,280 --> 00:42:24,360 Yes, yes. 922 00:42:24,360 --> 00:42:26,960 ..as well as that beautiful savoury characteristic to it too. 923 00:42:26,960 --> 00:42:28,600 Absolutely. I think you can tweak this one. 924 00:42:28,600 --> 00:42:29,720 Alright, I'll do that. OK? 925 00:42:29,720 --> 00:42:30,920 Thank you. 926 00:42:30,920 --> 00:42:32,040 Salt. 927 00:42:33,280 --> 00:42:36,200 Oh, my God. That's what happens... 928 00:42:36,200 --> 00:42:37,360 ..when you're frantic. 929 00:42:37,360 --> 00:42:39,600 Just when I feel like maybe I'm on top of things, 930 00:42:39,600 --> 00:42:41,400 I feel like I'm not on top of things, 931 00:42:41,400 --> 00:42:44,040 judges come and tell me to adjust something, 932 00:42:44,040 --> 00:42:48,040 so just gonna work as hard as I can. 933 00:42:48,040 --> 00:42:49,840 I am so nervous today, 934 00:42:49,840 --> 00:42:53,160 and then to hear that the zhoug could have more in it, 935 00:42:53,160 --> 00:42:55,600 it's just making me feel so uncertain. 936 00:42:55,600 --> 00:42:58,560 I've already slathered a lot of the zhoug that I'd made before 937 00:42:58,560 --> 00:43:02,040 on my kingfish, but that's OK, we'll get it done. 938 00:43:02,040 --> 00:43:03,720 We'll just have to get it done. 939 00:43:03,720 --> 00:43:06,560 I need to rush, but I don't want to rush. 940 00:43:06,560 --> 00:43:09,400 I'm at risk of going home today. 941 00:43:09,400 --> 00:43:11,000 It's all kind of getting to me. 942 00:43:11,000 --> 00:43:13,400 Um, what do I do? 943 00:43:13,400 --> 00:43:16,160 If there's ever a day to show us your true colours, 944 00:43:16,160 --> 00:43:17,800 today is that day. 945 00:43:17,800 --> 00:43:19,400 Five minutes to go! 946 00:43:19,400 --> 00:43:21,480 Come on, Declan! Go, Rue! 947 00:43:21,480 --> 00:43:22,840 Come on! Come on! 948 00:43:22,840 --> 00:43:26,440 (DRAMATIC MUSIC) 949 00:43:30,080 --> 00:43:33,480 CATH: Oh, look at that! Look at the octopus! 950 00:43:33,480 --> 00:43:35,440 (CATH GASPS) 951 00:43:35,440 --> 00:43:38,800 Hey, Brent, that looks awesome! 952 00:43:38,800 --> 00:43:41,040 Yeah, octopus is, yeah, really good. 953 00:43:41,040 --> 00:43:43,360 It's tender. They've got a little tiny chew. 954 00:43:43,360 --> 00:43:45,600 Checking the octopus, and it's perfect. 955 00:43:45,600 --> 00:43:47,080 It's ready to get on the hibachi. 956 00:43:47,080 --> 00:43:49,880 I'm tasting the curry sauce, 957 00:43:49,880 --> 00:43:52,120 and it is flavourful and delicious. 958 00:43:52,120 --> 00:43:55,800 And salsa is refreshing, it's sweet, 959 00:43:55,800 --> 00:43:58,120 it's got hints of smoke through. 960 00:43:58,120 --> 00:43:59,640 The cook couldn't have went any better. 961 00:43:59,640 --> 00:44:02,160 This is you. This is you playing at home. 962 00:44:02,160 --> 00:44:03,560 Yeah, yeah. 963 00:44:03,560 --> 00:44:07,400 (TENSE MUSIC) 964 00:44:07,400 --> 00:44:11,480 But the pin does funny things to you. 965 00:44:11,480 --> 00:44:15,200 Like, it starts to self-doubt you. 966 00:44:16,520 --> 00:44:19,000 All these thoughts are just racing around my head. 967 00:44:19,000 --> 00:44:21,040 (APPLAUSE) 968 00:44:22,400 --> 00:44:24,200 Good, Brent? 969 00:44:25,440 --> 00:44:26,720 Yeah. 970 00:44:28,000 --> 00:44:29,880 I don't know whether to play it or not. 971 00:44:29,880 --> 00:44:31,680 Oh, it's bad now. 972 00:44:33,200 --> 00:44:37,840 RHI: He's worried about his pin. THEO: Yeah, I know. But it's good. 973 00:44:37,840 --> 00:44:39,560 So hard. 974 00:44:39,560 --> 00:44:45,520 Getting all the way to the top 8, even getting a pin. 975 00:44:45,520 --> 00:44:49,720 You know, work so hard to get here, and then to go home with a pin? 976 00:44:49,720 --> 00:44:51,760 It'd break my heart. 977 00:44:51,760 --> 00:44:55,960 How you feeling? Trust your gut, Brent. 978 00:44:55,960 --> 00:44:58,240 There's four minutes left, 979 00:44:58,240 --> 00:45:00,680 and I don't know whether to play the pin or not, so... 980 00:45:01,800 --> 00:45:05,400 ..I am a little bit worried at the moment. 981 00:45:05,400 --> 00:45:07,160 Um... 982 00:45:08,240 --> 00:45:09,680 What are you thinking? Um... 983 00:45:12,080 --> 00:45:14,320 To pin or not to pin? Yeah, I know. 984 00:45:15,480 --> 00:45:17,160 You happy? Yeah, I think... 985 00:45:17,160 --> 00:45:19,800 I'm...I'm happy, yeah, but I just don't know what... 986 00:45:19,800 --> 00:45:22,600 Then this is the point where you tell me, "I'm not playing the pin." 987 00:45:24,680 --> 00:45:26,640 (TENSE MUSIC) 988 00:45:26,640 --> 00:45:28,680 Mouth-watering, I think. Make a decision, mate. 989 00:45:28,680 --> 00:45:30,440 Come on, Brent! 990 00:45:30,440 --> 00:45:32,200 Come on, Brent. 991 00:45:33,520 --> 00:45:37,120 There's a chance that there's three amazing dishes behind me 992 00:45:37,120 --> 00:45:39,720 and I go home with a pin. 993 00:45:39,720 --> 00:45:42,240 (CONTESTANTS YELL) 994 00:45:42,240 --> 00:45:45,040 CATH: What are you doing, Brent? What are you doing? 995 00:45:45,040 --> 00:45:46,880 Come on, Brent! 996 00:45:57,720 --> 00:45:59,480 BRENT: There's four minutes left 997 00:45:59,480 --> 00:46:01,880 and I don't know whether to play the pin or not, so... 998 00:46:01,880 --> 00:46:03,680 Me, personally, I'd play it. Huh? 999 00:46:03,680 --> 00:46:04,680 I'd play it. 1000 00:46:04,680 --> 00:46:06,280 Are you happy? Yeah, I think... 1001 00:46:06,280 --> 00:46:09,320 Uh...um...I'm happy, yeah, but I just don't know what... 1002 00:46:09,320 --> 00:46:11,760 This is the point where you say, "I'm not playing the pin." 1003 00:46:11,760 --> 00:46:13,440 THEO: Make a decision, mate. 1004 00:46:14,440 --> 00:46:16,160 Come on, Brent. 1005 00:46:16,160 --> 00:46:20,040 There's a chance that there's three amazing dishes behind me 1006 00:46:20,040 --> 00:46:24,000 and I go home with a pin. 1007 00:46:28,560 --> 00:46:29,920 Nah. 1008 00:46:29,920 --> 00:46:32,240 I don't know where I am right now. 1009 00:46:32,240 --> 00:46:34,880 I am using the pin, I'm keeping the pin. 1010 00:46:34,880 --> 00:46:36,600 Are you playing it or not? 1011 00:46:36,600 --> 00:46:38,040 Nah. 1012 00:46:40,200 --> 00:46:42,000 Confidence. 1013 00:46:42,000 --> 00:46:43,720 Ooh-whee! 1014 00:46:45,760 --> 00:46:48,080 I've just gone to grab it 1015 00:46:48,080 --> 00:46:50,120 and I've just gone, "Back yourself." 1016 00:46:50,120 --> 00:46:51,520 I'm not using it. 1017 00:46:52,720 --> 00:46:55,080 I'm...I'm literally not using it. 1018 00:46:55,080 --> 00:46:58,320 This is my style of cooking. Um... 1019 00:46:59,600 --> 00:47:02,120 I think it tastes great, so, yeah, you know what, 1020 00:47:02,120 --> 00:47:04,080 back myself, go for it. 1021 00:47:05,120 --> 00:47:06,880 It's up to the judges now. 1022 00:47:07,880 --> 00:47:09,480 CATH: Come on, Declan! 1023 00:47:09,480 --> 00:47:11,800 Looking beautiful! 1024 00:47:11,800 --> 00:47:13,840 Where's my spoon? 1025 00:47:13,840 --> 00:47:18,440 My sambal is a rich, beautiful, red colour, yeah. 1026 00:47:18,440 --> 00:47:20,520 It's smelling really good. 1027 00:47:20,520 --> 00:47:22,800 I taste it and it tastes amazing. 1028 00:47:22,800 --> 00:47:24,840 Yum! Yum! 1029 00:47:24,840 --> 00:47:27,120 And now it's time to plate up. 1030 00:47:27,120 --> 00:47:29,640 Noodles in the bowl and they're looking epic. 1031 00:47:29,640 --> 00:47:32,160 CATH: Oh, Declan, look at that! 1032 00:47:32,160 --> 00:47:34,120 I'm slicing my pork. 1033 00:47:34,120 --> 00:47:36,600 Yummy. Yummy, yummy, yummy. 1034 00:47:36,600 --> 00:47:38,520 Pouring that beautiful red broth. 1035 00:47:38,520 --> 00:47:41,280 I've shown plenty more techniques. 1036 00:47:41,280 --> 00:47:44,120 You know, the... the twice-cooked pork belly. 1037 00:47:44,120 --> 00:47:45,840 Um, the noodles. 1038 00:47:45,840 --> 00:47:50,040 Balancing out a broth and... and pounding out a chilli sambal. 1039 00:47:50,040 --> 00:47:52,480 I'm super proud of what I've done. 1040 00:47:53,480 --> 00:47:56,120 I just hope that the judges are gonna be impressed. 1041 00:47:56,120 --> 00:47:58,520 (APPLAUSE) 1042 00:47:59,560 --> 00:48:01,640 MALISSA: Come on, Rue! Two minutes left. 1043 00:48:01,640 --> 00:48:03,080 OK. You need to hurry. 1044 00:48:03,080 --> 00:48:04,560 Yeah. OK. Come on. 1045 00:48:04,560 --> 00:48:07,320 RUE: Two minutes to go and I think everything's looking OK. 1046 00:48:07,320 --> 00:48:10,640 My coulis tastes like apricots, 1047 00:48:10,640 --> 00:48:14,280 but with, like, you know, just a punch from the plum liqueur. 1048 00:48:14,280 --> 00:48:19,360 And I have that thyme flavour in the compressed apricots. 1049 00:48:19,360 --> 00:48:21,560 This parfait has come out in one piece. 1050 00:48:21,560 --> 00:48:26,600 And I'm thinking, "OK, I think everything's coming together." 1051 00:48:26,600 --> 00:48:32,040 But I am worried because I have not really used these flavours before. 1052 00:48:33,560 --> 00:48:36,000 I am just hoping 1053 00:48:36,000 --> 00:48:40,360 doing this risky business I did pay off. 1054 00:48:41,600 --> 00:48:43,520 One minute, guys! Let's go! 1055 00:48:43,520 --> 00:48:45,520 Oooh-whee! Come on! 1056 00:48:45,520 --> 00:48:47,680 (TENSE MUSIC) 1057 00:48:50,400 --> 00:48:51,840 ADI: I am so frazzled, 1058 00:48:51,840 --> 00:48:53,800 I wanted to have all this time for plating 1059 00:48:53,800 --> 00:48:56,760 and I'm rushing to even get a complete dish. 1060 00:48:56,760 --> 00:48:58,600 I'm just using the fish that I have. 1061 00:48:58,600 --> 00:49:01,920 I've just sort of removed some of my older zhoug off it. 1062 00:49:03,440 --> 00:49:05,280 I didn't change my zhoug too much. 1063 00:49:05,280 --> 00:49:08,120 It's just got a bit more heat and bit more acidity in it. 1064 00:49:08,120 --> 00:49:12,080 This is not where I wanted to be. I just have put something down. 1065 00:49:12,080 --> 00:49:15,440 I haven't had time to even taste it all together. 1066 00:49:16,600 --> 00:49:18,120 So, I'm worried. 1067 00:49:18,120 --> 00:49:20,720 MALISSA: Come on, Adi! You're nearly there! 1068 00:49:24,680 --> 00:49:26,800 JOCK: Alright, gantry, you ready? 1069 00:49:26,800 --> 00:49:29,480 Here it is. 10... 1070 00:49:29,480 --> 00:49:32,800 ALL: 9, 8, 7, 1071 00:49:32,800 --> 00:49:34,640 6, 5, 1072 00:49:34,640 --> 00:49:36,200 4, 3, 1073 00:49:36,200 --> 00:49:38,400 2, 1! 1074 00:49:38,400 --> 00:49:40,120 That's it! (CHEERING) 1075 00:49:40,120 --> 00:49:42,200 Holy shit! MALISSA: Well done, guys! 1076 00:49:42,200 --> 00:49:43,280 Whoo! 1077 00:49:43,280 --> 00:49:47,360 Whoo-hoo! Whoo! Well done! 1078 00:49:47,360 --> 00:49:49,480 (CHEERING CONTINUES) 1079 00:49:54,720 --> 00:49:56,640 CATH: Oh, that was awesome, Brent. 1080 00:49:56,640 --> 00:50:00,480 BRENT: I've balanced everything to...as much as I can. 1081 00:50:00,480 --> 00:50:02,840 So, yeah, it's up to the judges now. 1082 00:50:05,920 --> 00:50:07,800 Yeah. (LAUGHS) 1083 00:50:07,800 --> 00:50:09,640 I'd hate to go home with a pin. 1084 00:50:09,640 --> 00:50:11,000 Um... 1085 00:50:12,280 --> 00:50:14,240 Oh, shit. What have I done? 1086 00:50:23,960 --> 00:50:25,440 ADI: Go, Rue-Rue. 1087 00:50:25,440 --> 00:50:27,880 RUE: I am happy with my dish 1088 00:50:27,880 --> 00:50:30,440 and I think I have hit the brief 1089 00:50:30,440 --> 00:50:32,920 with using orange as my inspiration. 1090 00:50:32,920 --> 00:50:34,600 There is a lot of flavour. 1091 00:50:34,600 --> 00:50:38,160 But I've not really cooked with apricots before. 1092 00:50:38,160 --> 00:50:41,480 I just hope the judges will also think that it tastes good. 1093 00:50:42,480 --> 00:50:43,960 Hi, Rue! Hello. 1094 00:50:43,960 --> 00:50:45,120 Hello, Rue. Hello. 1095 00:50:49,000 --> 00:50:50,960 Rue, what did you make us today? 1096 00:50:50,960 --> 00:50:56,120 I made a lemon verbena parfait with an apricot coulis 1097 00:50:56,120 --> 00:50:58,320 and some compressed apricots. 1098 00:50:58,320 --> 00:50:59,800 When I thought of orange, 1099 00:50:59,800 --> 00:51:03,400 I wanted to, um, think a little bit outside the box. 1100 00:51:03,400 --> 00:51:06,720 I thought if I used an orange, it would be quite straightforward. 1101 00:51:06,720 --> 00:51:10,160 And I thought, "OK, let's think of...something else that's orange." 1102 00:51:10,160 --> 00:51:12,480 And I went with apricots. (CHUCKLES) 1103 00:51:12,480 --> 00:51:15,280 OK. We'll taste now. Thank you. OK. Thank you. 1104 00:51:15,280 --> 00:51:16,920 ANDY: Thanks, Rue. Thanks, Rue. 1105 00:51:29,880 --> 00:51:32,480 Disappointed for, uh, for Rue. 1106 00:51:32,480 --> 00:51:36,160 Um, the...the parfait's a little bit soft, which is a shame. 1107 00:51:36,160 --> 00:51:37,760 The flavour's nice. 1108 00:51:37,760 --> 00:51:43,400 It's got a really mild, beautiful, lemon verbena note to it, 1109 00:51:43,400 --> 00:51:46,880 and the compressed apricots, you know, they've got a nice flavour. 1110 00:51:46,880 --> 00:51:48,960 There is just a hint of thyme in there 1111 00:51:48,960 --> 00:51:51,360 which goes beautifully with the lemon verbena. 1112 00:51:51,360 --> 00:51:56,760 The coulis - um, that plum liqueur really drives this coulis. 1113 00:51:56,760 --> 00:51:58,200 It is so jarring. 1114 00:51:58,200 --> 00:51:59,680 And...and I think she's just poured... 1115 00:51:59,680 --> 00:52:01,280 I think it's volume on the plate, though. 1116 00:52:01,280 --> 00:52:02,720 Yeah. Don't you reckon? 1117 00:52:02,720 --> 00:52:04,160 Yeah. I think that. 1118 00:52:04,160 --> 00:52:06,800 I would've loved her to cook the booze off. Like, it's...it's boozy. 1119 00:52:06,800 --> 00:52:10,000 Yep. And, yes, a lot less on the plate. 1120 00:52:10,000 --> 00:52:11,760 Um, I think she's got to the point 1121 00:52:11,760 --> 00:52:14,640 where that's her orange element, you know. 1122 00:52:14,640 --> 00:52:16,600 She had to commit to it. Yes, the apricots... 1123 00:52:16,600 --> 00:52:19,320 It's really boozy and out of balance. 1124 00:52:19,320 --> 00:52:22,320 Yeah. I like that she thought out of the box. 1125 00:52:22,320 --> 00:52:24,640 I just wanted to love this more than I did. 1126 00:52:25,640 --> 00:52:28,720 Is she safe as houses? I...I'm not sure. 1127 00:52:31,200 --> 00:52:32,800 (SIGHS) OK. 1128 00:52:46,240 --> 00:52:47,760 on 10 play. 1129 00:52:49,040 --> 00:52:51,280 (DRAMATIC MUSIC) 1130 00:52:55,600 --> 00:52:58,240 DECLAN: I'm super proud of what I've done, 1131 00:52:58,240 --> 00:53:01,880 but I'm nervous because I know it's not a traditional take 1132 00:53:01,880 --> 00:53:04,280 on a Thai khao moo daeng. 1133 00:53:04,280 --> 00:53:07,120 So I really hope I've elevated my dish enough 1134 00:53:07,120 --> 00:53:09,120 to save myself from elimination. 1135 00:53:10,880 --> 00:53:12,880 JOCK: Declan. MELISSA: Hi, Declan! 1136 00:53:12,880 --> 00:53:14,480 Hello. Hi, mate. 1137 00:53:14,480 --> 00:53:15,880 Hello. 1138 00:53:15,880 --> 00:53:17,320 Look at that! 1139 00:53:20,800 --> 00:53:23,080 Would you like to tell us what you made us? 1140 00:53:24,440 --> 00:53:28,680 This is my take on a Thai khao moo daeng. 1141 00:53:28,680 --> 00:53:34,400 So, how did you go about being assigned the colour red 1142 00:53:34,400 --> 00:53:36,440 and then interpreting that into a dish? 1143 00:53:36,440 --> 00:53:41,680 Um...instantly, um, like, that red braised pork came to my mind. 1144 00:53:41,680 --> 00:53:45,320 Traditionally, khao moo daeng is served with rice, 1145 00:53:45,320 --> 00:53:48,080 um, the chilli sauce on the side and the pork. 1146 00:53:49,640 --> 00:53:52,680 But I just sort of wanted to elevate that a bit. 1147 00:53:52,680 --> 00:53:56,560 I love noodles and I thought, you know, I could use that with the pork 1148 00:53:56,560 --> 00:53:58,920 and then just this beautiful chilli paste. 1149 00:53:58,920 --> 00:54:00,760 So, I'm proud of this. 1150 00:54:00,760 --> 00:54:03,360 OK. Thanks, Declan. We'll taste. Alright. 1151 00:54:03,360 --> 00:54:05,040 We'll let you know. Thank you. 1152 00:54:05,040 --> 00:54:06,600 Thanks, Declan. 1153 00:54:08,480 --> 00:54:10,880 Smells epic. Looks good. Incredible. 1154 00:54:15,960 --> 00:54:17,320 Thank you. 1155 00:54:25,840 --> 00:54:31,680 The lovely thing about what is going with Declan is that 1156 00:54:31,680 --> 00:54:34,960 you can see he's growing when he's thinking about food. 1157 00:54:34,960 --> 00:54:37,240 The pork belly's nice. 1158 00:54:37,240 --> 00:54:39,160 It's beautifully cooked in the pressure cooker. 1159 00:54:39,160 --> 00:54:44,360 But the sambal is probably where, you know, it sets the dish alight. 1160 00:54:45,640 --> 00:54:49,680 It's super zingy and fresh and spicy and sour and sweet. 1161 00:54:49,680 --> 00:54:51,040 Yeah. 1162 00:54:51,040 --> 00:54:53,000 Brief ticked. A delicious bowl of food. 1163 00:54:53,000 --> 00:54:57,000 And I really hope that this is, you know, the evolution of Declan. 1164 00:54:57,000 --> 00:55:00,720 I loved this dish of food. It makes me really happy. 1165 00:55:00,720 --> 00:55:03,160 I think the noodles are perfect. 1166 00:55:03,160 --> 00:55:05,520 They have great density to them. 1167 00:55:05,520 --> 00:55:07,000 They're long, you know, 1168 00:55:07,000 --> 00:55:09,680 they haven't sort of broken apart because the dough isn't right. 1169 00:55:09,680 --> 00:55:13,120 He knows what he's doing. I'm really, really pleased for Declan. 1170 00:55:13,120 --> 00:55:17,120 I'm just so surprised that Declan can go from an elegant fish dish 1171 00:55:17,120 --> 00:55:19,160 and then swing into something like this 1172 00:55:19,160 --> 00:55:21,880 which is just... polar ends of the spectrum. 1173 00:55:21,880 --> 00:55:25,360 Both in cooking, in technique, in flavour. Everything. 1174 00:55:25,360 --> 00:55:27,920 I mean, the broth - executed beautifully. 1175 00:55:27,920 --> 00:55:29,120 Like, Declan's... 1176 00:55:29,120 --> 00:55:33,360 As you said, he's thinking about food these days. 1177 00:55:37,600 --> 00:55:41,800 ADI: What I have plated up is not what I had in mind. 1178 00:55:41,800 --> 00:55:45,240 I wanted this to be beautiful and balanced. 1179 00:55:45,240 --> 00:55:48,720 I was a bit stressed and I took too long to come up with something. 1180 00:55:48,720 --> 00:55:51,400 I'm hoping that I've managed to get some flavour in there, 1181 00:55:51,400 --> 00:55:54,360 but I'm really worried about my zhoug. 1182 00:55:55,400 --> 00:55:56,400 Adi. Adi. 1183 00:55:56,400 --> 00:55:57,800 Hi, guys. How you going? 1184 00:55:57,800 --> 00:56:00,240 (DEJECTEDLY) Oh, yeah, you know. 1185 00:56:01,960 --> 00:56:03,920 Right. What have you cooked? 1186 00:56:03,920 --> 00:56:07,440 I've made a Middle Eastern-inspired kingfish salami 1187 00:56:07,440 --> 00:56:09,400 and tapioca crackers. 1188 00:56:09,400 --> 00:56:11,360 It's green, for starters. 1189 00:56:11,360 --> 00:56:13,960 That is one thing I will give myself. 1190 00:56:14,960 --> 00:56:17,560 You seem a bit dejected. Yeah, I am. 1191 00:56:17,560 --> 00:56:20,040 It's rushed, which I think shows in the plating. 1192 00:56:20,040 --> 00:56:24,120 And I don't think it will be as balanced as I wanted it to be. 1193 00:56:24,120 --> 00:56:26,240 So I'm disappointed. 1194 00:56:27,280 --> 00:56:29,400 Ohh, no. 1195 00:56:29,400 --> 00:56:33,160 It's, like, I've wanted to do this for so many years. 1196 00:56:33,160 --> 00:56:37,680 So I think if this was the end, I'd...I'd be disappointed. 1197 00:56:37,680 --> 00:56:39,320 Righto. We'll taste now. Thanks, guys. 1198 00:56:39,320 --> 00:56:40,960 Thank you. ANDY AND JOCK: Thanks, Adi. 1199 00:56:40,960 --> 00:56:42,160 (ADI SNIFFLES) 1200 00:56:42,160 --> 00:56:45,600 Um...OK. Let's talk about how it looks. 1201 00:56:45,600 --> 00:56:48,880 MELISSA: I think she admitted she felt rushed. 1202 00:56:48,880 --> 00:56:50,880 The plate exemplifies that. 1203 00:56:50,880 --> 00:56:55,720 There's that, but, like, if this tastes epic, you forgive the plating. 1204 00:56:55,720 --> 00:56:59,320 The balance, that could be the deal-breaker. 1205 00:57:11,720 --> 00:57:14,200 It looks vibrant. And it is green. 1206 00:57:14,200 --> 00:57:16,600 It does...it does fulfil the brief in that regard. 1207 00:57:16,600 --> 00:57:20,280 But it...it...it's just let down in the fact that it isn't balanced. 1208 00:57:22,080 --> 00:57:24,280 If you put a zhoug on a plate, 1209 00:57:24,280 --> 00:57:27,520 it's boom, it's pow, it's whack, it's wow, you know? 1210 00:57:27,520 --> 00:57:29,000 It's...it's really... 1211 00:57:29,000 --> 00:57:31,120 A secret weapon sometimes. It is, you know? 1212 00:57:31,120 --> 00:57:33,040 And it really brings things to life 1213 00:57:33,040 --> 00:57:35,440 in a zingy, vibrant, delicious way. 1214 00:57:35,440 --> 00:57:38,520 And it should be... In your face. 1215 00:57:38,520 --> 00:57:40,880 It should be definitely in your face. 1216 00:57:40,880 --> 00:57:41,960 Yes. 1217 00:57:41,960 --> 00:57:45,280 I liked the tapioca crisps. They were nice and crunchy. 1218 00:57:45,280 --> 00:57:47,920 Um, the fish, I mean, you couldn't see it, 1219 00:57:47,920 --> 00:57:51,840 but it was beautifully prepped and sliced evenly across the plate, 1220 00:57:51,840 --> 00:57:57,200 but it was very hastily prepared in terms of the presentation. 1221 00:57:57,200 --> 00:58:00,120 But for me there's no getting away from the sauce. 1222 00:58:00,120 --> 00:58:02,360 It's just not a good version of it. Mmm. 1223 00:58:02,360 --> 00:58:05,200 The fish, I don't think she should have covered with zhoug. 1224 00:58:05,200 --> 00:58:07,800 You know, I really would have loved the contrast 1225 00:58:07,800 --> 00:58:13,000 of beautiful sashimi versus a really bright and fiery zhoug. 1226 00:58:13,000 --> 00:58:15,280 Not like it marinading in it 1227 00:58:15,280 --> 00:58:19,080 and then you kinda lose the beauty of...raw kingfish. 1228 00:58:19,080 --> 00:58:20,240 Yeah. 1229 00:58:20,240 --> 00:58:21,760 Danger zone. Mmm. 1230 00:58:26,760 --> 00:58:28,440 BRENT: Walking up to the judges, 1231 00:58:28,440 --> 00:58:30,240 I'm a little bit worried 1232 00:58:30,240 --> 00:58:32,760 and I'm second-guessing myself. 1233 00:58:32,760 --> 00:58:36,920 There's a chance that I might go home with a pin. 1234 00:58:38,720 --> 00:58:42,040 I'm wondering... have I made the right decision? 1235 00:58:53,320 --> 00:58:55,520 (TENSE MUSIC) 1236 00:58:57,680 --> 00:58:59,320 Brent. (BRENT CHUCKLES) G'day. 1237 00:58:59,320 --> 00:59:02,080 How are you, mate? Good. 1238 00:59:02,080 --> 00:59:04,160 He's nervous, I reckon. (CHUCKLES) 1239 00:59:04,160 --> 00:59:06,320 (SIGHS) 1240 00:59:06,320 --> 00:59:08,240 What have you cooked us, Brent? 1241 00:59:08,240 --> 00:59:14,120 Uh, so I've done you an octopus yellow curry with a yellow salsa. 1242 00:59:14,120 --> 00:59:16,760 Mate, you, uh, must be 1243 00:59:16,760 --> 00:59:18,640 reasonably confident, I'm guessing, 1244 00:59:18,640 --> 00:59:20,520 given you didn't play your pin. 1245 00:59:21,680 --> 00:59:23,880 Yeah, um, I am. 1246 00:59:23,880 --> 00:59:26,680 Also, at the same time, I'm sort of second-guessing, 1247 00:59:26,680 --> 00:59:28,440 but it's too late now. 1248 00:59:28,440 --> 00:59:30,400 So you are a bit worried! 1249 00:59:30,400 --> 00:59:32,160 (CHUCKLES NERVOUSLY) Yeah. 1250 00:59:32,160 --> 00:59:34,400 I was about to throw the pin. 1251 00:59:38,160 --> 00:59:40,160 Alright, mate, we're gonna taste it. 1252 00:59:40,160 --> 00:59:41,800 Thank you. 1253 00:59:41,800 --> 00:59:43,320 Thanks, guys. Thanks, mate. 1254 00:59:48,520 --> 00:59:51,800 Colour brief - check. Yeah, massive, massive tick. 1255 00:59:51,800 --> 00:59:54,440 Go for it. Thank you. 1256 01:00:09,880 --> 01:00:13,560 You know, the guy knows his way around a piece of octopus. My God! 1257 01:00:15,160 --> 01:00:17,080 The octopus is perfectly cooked. It's... 1258 01:00:17,080 --> 01:00:20,640 And perfectly hibachi'd as well - the way he kept the tail ends 1259 01:00:20,640 --> 01:00:22,920 off of the edge of the hibachi so they didn't burn. 1260 01:00:22,920 --> 01:00:24,800 It is fantastic. 1261 01:00:24,800 --> 01:00:27,640 I'm so happy for him because he's...he's racking up 1262 01:00:27,640 --> 01:00:30,640 good cook after good cook after good cook now, you know? 1263 01:00:30,640 --> 01:00:32,520 Yeah. Yeah, I agree. 1264 01:00:32,520 --> 01:00:34,360 The flavours are considered 1265 01:00:34,360 --> 01:00:37,960 and they come together in the most beautiful way on the plate. 1266 01:00:37,960 --> 01:00:40,880 The curry, it has a richer texture to it 1267 01:00:40,880 --> 01:00:43,200 and also it's amped up with flavour. 1268 01:00:43,200 --> 01:00:45,600 I think it balances really well with the flavour of the octopus. 1269 01:00:45,600 --> 01:00:50,200 Then the yellow salsa. Like, you know, the corn is sweet. 1270 01:00:50,200 --> 01:00:51,720 And then the pineapple sour in it. 1271 01:00:51,720 --> 01:00:55,720 It just like... It just comes together so, so well. 1272 01:00:55,720 --> 01:00:58,560 The yellow salsa of dreams, that's what it's called. 1273 01:00:58,560 --> 01:01:03,240 I cannot believe that he was even thinking about playing his pin. 1274 01:01:03,240 --> 01:01:04,240 (LAUGHS) 1275 01:01:04,240 --> 01:01:09,120 Like, he's got to trust himself more because that is absolutely faultless. 1276 01:01:10,120 --> 01:01:11,600 (TENSE MUSIC) 1277 01:01:15,960 --> 01:01:16,960 RUE: Whew. 1278 01:01:16,960 --> 01:01:19,200 (EXHALES) 1279 01:01:19,200 --> 01:01:22,080 In round 1 today, we tested your palates. 1280 01:01:22,080 --> 01:01:26,280 And in round 2, we gave you a palette - a colour palette. 1281 01:01:28,000 --> 01:01:30,680 Everyone here hit the brief. 1282 01:01:30,680 --> 01:01:34,360 More than that, two of you really nailed it. 1283 01:01:35,360 --> 01:01:40,320 Brent, it's probably the best dish we've seen from you 1284 01:01:40,320 --> 01:01:42,440 in the competition so far. 1285 01:01:42,440 --> 01:01:43,960 Yay! (APPLAUSE) 1286 01:01:49,320 --> 01:01:52,200 And...Declan. 1287 01:01:52,200 --> 01:01:54,600 (CONTESTANTS CHEER) 1288 01:01:54,600 --> 01:01:56,400 THEO: Well done! 1289 01:01:58,120 --> 01:02:02,080 Fantastic red-hot sambal. Spot-on. Well done. 1290 01:02:02,080 --> 01:02:03,520 Ohh! 1291 01:02:03,520 --> 01:02:05,280 Well done, mate. 1292 01:02:05,280 --> 01:02:08,080 Good job! I'm coming through here. 1293 01:02:09,080 --> 01:02:11,360 Oh, my gosh! Not what I wanted. 1294 01:02:17,960 --> 01:02:23,360 Adi and Rue, sorry to say, but both of your dishes had flaws. 1295 01:02:23,360 --> 01:02:24,640 Ohh, 1296 01:02:24,640 --> 01:02:29,440 But the flavours in one dish worked well enough 1297 01:02:29,440 --> 01:02:31,480 to get it across the line. 1298 01:02:31,480 --> 01:02:33,000 Ohh. 1299 01:02:33,000 --> 01:02:34,320 The dish... 1300 01:02:37,720 --> 01:02:41,760 ..and the cook who is safe from elimination... 1301 01:02:43,520 --> 01:02:44,880 ..is Rue. 1302 01:02:44,880 --> 01:02:45,960 Oh! 1303 01:02:45,960 --> 01:02:48,400 Adi, I'm so sorry. It's OK. 1304 01:02:48,400 --> 01:02:50,240 Unfortunately you're going home. 1305 01:02:50,240 --> 01:02:52,160 That's OK. 1306 01:02:52,160 --> 01:02:53,960 OK. 1307 01:02:54,960 --> 01:02:56,960 (WHISPERS) Oh, my goodness. 1308 01:02:56,960 --> 01:02:58,720 (SIGHS) 1309 01:02:58,720 --> 01:03:00,200 (EXHALES) 1310 01:03:00,200 --> 01:03:05,160 Adi, you wouldn't know that you only came into food just a few years ago. 1311 01:03:05,160 --> 01:03:09,600 You've got such a deep understanding of cooking and cuisines. 1312 01:03:09,600 --> 01:03:11,480 And if you take that and run with it, 1313 01:03:11,480 --> 01:03:13,440 we know that you're gonna go far. 1314 01:03:15,400 --> 01:03:16,840 What's your biggest takeaway 1315 01:03:16,840 --> 01:03:18,680 from your time here in the MasterChef kitchen? 1316 01:03:18,680 --> 01:03:20,800 Ohhh! So much! I'm really proud of myself. 1317 01:03:20,800 --> 01:03:23,320 And I'm really grateful for this opportunity. 1318 01:03:23,320 --> 01:03:26,480 And it's been amazing to get to learn so much from you guys 1319 01:03:26,480 --> 01:03:27,920 and from you guys. 1320 01:03:27,920 --> 01:03:31,920 And, yeah, it's bizarre that I ever got to stand here and I got this far 1321 01:03:31,920 --> 01:03:34,800 and I think for someone who just started cooking a few years ago, 1322 01:03:34,800 --> 01:03:35,880 I did OK. 1323 01:03:37,320 --> 01:03:41,040 It just goes to show, if you put your mind to it, you can do it. 1324 01:03:41,040 --> 01:03:42,840 It'll be the same when you get out there. 1325 01:03:42,840 --> 01:03:44,640 Yeah. So, follow your food dream. 1326 01:03:44,640 --> 01:03:47,240 I'll do it. 'Cause I think you're gonna make it. 1327 01:03:47,240 --> 01:03:49,520 Thank you so much. For now, it's time to say goodbye. 1328 01:03:49,520 --> 01:03:51,080 Come on! (GIGGLES) Thanks, Jock. 1329 01:03:51,080 --> 01:03:53,680 Thanks for cooking. Thank you. Thank you so much. 1330 01:03:53,680 --> 01:03:55,640 Don't you dare stop. OK, I won't. (CHUCKLES) 1331 01:03:55,640 --> 01:03:57,080 Yeah, don't stop. 1332 01:03:57,080 --> 01:03:59,040 Thanks, Andy. Good luck. 1333 01:03:59,040 --> 01:04:01,480 Alright. Bring it in. (LAUGHS) 1334 01:04:01,480 --> 01:04:04,160 This has been a really huge journey for me. 1335 01:04:04,160 --> 01:04:06,800 (CATH SPEAKS INDISTINCTLY) Oh, thank you. 1336 01:04:06,800 --> 01:04:08,240 And I'm really proud of myself 1337 01:04:08,240 --> 01:04:10,840 that I did something very different to my career. 1338 01:04:10,840 --> 01:04:13,000 Something that I'm very passionate about. 1339 01:04:13,000 --> 01:04:16,240 Being in this kitchen, it's just solidified that. 1340 01:04:16,240 --> 01:04:18,680 Thanks. Thanks. (APPLAUSE) 1341 01:04:18,680 --> 01:04:20,840 Ah. Oh. 1342 01:04:20,840 --> 01:04:24,920 And...I'll just take that with me forever. 1343 01:04:24,920 --> 01:04:28,280 Give it up for Adi, everybody! ANDY: Adi! 1344 01:04:28,280 --> 01:04:30,640 (APPLAUSE AND CHEERING) 1345 01:04:36,600 --> 01:04:39,440 NARRATOR: This week on MasterChef Australia, 1346 01:04:39,440 --> 01:04:42,800 one of them will win a guaranteed spot 1347 01:04:42,800 --> 01:04:44,800 in the top 5. 1348 01:04:44,800 --> 01:04:47,400 THEO: I wanna stand out. I want to be at the top. 1349 01:04:47,400 --> 01:04:49,240 And a lot can happen 1350 01:04:49,240 --> 01:04:52,440 as we near the pointy end of the competition. 1351 01:04:52,440 --> 01:04:54,600 RHIANNON: So awesome! ANDY: Ready to get your hands dirty? 1352 01:04:57,200 --> 01:04:59,000 (SIZZLING) Ooh! 1353 01:04:59,000 --> 01:05:00,600 Wow! (BLENDER WHIRRS) 1354 01:05:00,600 --> 01:05:04,360 So prepare to salivate. 1355 01:05:04,360 --> 01:05:06,120 (CRUNCH!) 1356 01:05:06,120 --> 01:05:07,200 MELISSA: It's magical. 1357 01:05:07,200 --> 01:05:08,200 Toothsome. 1358 01:05:08,200 --> 01:05:09,360 Juicy. 1359 01:05:09,360 --> 01:05:10,640 Intoxicating. 1360 01:05:10,640 --> 01:05:11,800 JOCK: Perfect. 1361 01:05:11,800 --> 01:05:13,080 I mean, really perfect. 1362 01:05:13,080 --> 01:05:15,080 Captions by Red Bee Media