1 00:00:01,000 --> 00:00:04,440 NARRATOR: Previously on MasterChef Australia... 2 00:00:04,440 --> 00:00:08,480 ..it was a Service Challenge with a farm-fresh twist. 3 00:00:08,480 --> 00:00:10,320 You need to choose your ingredient carefully 4 00:00:10,320 --> 00:00:13,480 because you won't know which course you're cooking 5 00:00:13,480 --> 00:00:15,640 until after you pick your produce. 6 00:00:15,640 --> 00:00:16,840 Oh, wow. 7 00:00:16,840 --> 00:00:18,440 DECLAN: Mmm. Let's get some of them. 8 00:00:18,440 --> 00:00:20,920 And the luck of the draw... 9 00:00:20,920 --> 00:00:22,960 What did you pick? BOTH: Dessert! 10 00:00:22,960 --> 00:00:24,560 (LAUGHTER) 11 00:00:24,560 --> 00:00:30,400 Then they took that amazing produce and produced brilliance. 12 00:00:30,400 --> 00:00:32,160 RHIANNON: This is just so amazing. 13 00:00:32,160 --> 00:00:33,280 THEO: Teamwork, eh? 14 00:00:33,280 --> 00:00:34,760 It looks perfect. 15 00:00:34,760 --> 00:00:37,400 BRENT: It's gonna be the thing that either wins it for us 16 00:00:37,400 --> 00:00:39,000 or loses it for us. 17 00:00:39,000 --> 00:00:40,440 ANDY: It's brilliant. JOCK: Yeah. 18 00:00:40,440 --> 00:00:43,920 It's so impressive. It is a very, very clever dish. 19 00:00:43,920 --> 00:00:47,440 It's a really tasty, interesting, unique dessert. 20 00:00:47,440 --> 00:00:49,360 Malissa, Theo, Declan and Brent, 21 00:00:49,360 --> 00:00:53,520 you've all won a spot in tomorrow's Immunity Challenge! 22 00:00:53,520 --> 00:00:55,080 Awesome! 23 00:00:56,080 --> 00:01:01,520 Tonight, someone wins a guaranteed spot in the top 5. 24 00:01:01,520 --> 00:01:05,960 THEO: To make this immunity worthy, the dish needs to be epic. 25 00:01:05,960 --> 00:01:10,560 And it's their final shot at an immunity pin. 26 00:01:22,120 --> 00:01:25,000 RHIANNON: Yeah! Whoo! 27 00:01:25,000 --> 00:01:26,800 Morning! Morning! Here we go! 28 00:01:26,800 --> 00:01:29,000 Oh, Shannon's here. 29 00:01:35,320 --> 00:01:37,560 What's going on over there? 30 00:01:37,560 --> 00:01:40,120 A microphone! 31 00:01:40,120 --> 00:01:41,600 Just my singing debut. 32 00:01:41,600 --> 00:01:42,840 MALISSA: Whoo-hoo! 33 00:01:42,840 --> 00:01:44,360 What is that? 34 00:01:47,400 --> 00:01:49,560 Morning, everyone. CONTESTANTS: Morning! 35 00:01:49,560 --> 00:01:52,680 Today's a big one. There's a lot to smile about. 36 00:01:52,680 --> 00:01:56,560 A guaranteed spot in the top 5! 37 00:01:56,560 --> 00:01:58,880 (CHEERING) Come on! 38 00:01:58,880 --> 00:02:03,920 Not to mention it's your very last chance to win an immunity pin. 39 00:02:08,400 --> 00:02:10,120 Malissa... Yes. 40 00:02:10,120 --> 00:02:14,440 Believe it or not, this is your fifth time in an Immunity Challenge. 41 00:02:14,440 --> 00:02:16,120 Is it? Yeah. 42 00:02:16,120 --> 00:02:18,600 Oh, wow! You've done it all. 43 00:02:18,600 --> 00:02:20,440 You've won a pin, you played a pin. Yeah. 44 00:02:20,440 --> 00:02:22,040 Here you are again going for another one. 45 00:02:22,040 --> 00:02:23,600 I'm gonna try my best. 46 00:02:23,600 --> 00:02:27,280 Speaking of pins, are you gonna be the only person this season 47 00:02:27,280 --> 00:02:29,080 with two on your apron, Brent? 48 00:02:29,080 --> 00:02:31,040 Yeah. I'd...I'd love it. 49 00:02:31,040 --> 00:02:32,840 What do you get if you play another pin? 50 00:02:32,840 --> 00:02:35,320 Find out when you do it. (LAUGHTER) 51 00:02:35,320 --> 00:02:37,800 Theo, sad news. 52 00:02:37,800 --> 00:02:41,040 You're the only one in the line-up who has not won a pin. 53 00:02:41,040 --> 00:02:42,240 ANDY: Oh! MALISSA: Oh! 54 00:02:42,240 --> 00:02:43,680 CATH: That can change today! 55 00:02:43,680 --> 00:02:47,640 I'm thinking today is my day. I'm throwing elbows today. 56 00:02:47,640 --> 00:02:51,040 I'm getting into it. I love it. I feel it too, man. 57 00:02:51,040 --> 00:02:52,840 Yeah. (LAUGHS) 58 00:02:52,840 --> 00:02:55,280 Something we can all agree on 59 00:02:55,280 --> 00:02:58,280 is that a truly outstanding dish has multiple factors. 60 00:02:59,760 --> 00:03:04,120 But today, it's your job to highlight one. 61 00:03:06,400 --> 00:03:07,720 Sound. 62 00:03:07,720 --> 00:03:09,440 CATH: Oh! 63 00:03:09,440 --> 00:03:13,040 We want you to bring us a dish that taps into the sounds 64 00:03:13,040 --> 00:03:16,040 that make us feel something when we eat. 65 00:03:16,040 --> 00:03:20,520 Think of the crunch of the perfect tempura batter, 66 00:03:20,520 --> 00:03:24,240 the crack of sugar on a creme brulee, 67 00:03:24,240 --> 00:03:27,880 really, really slurpable noodles. 68 00:03:27,880 --> 00:03:32,880 All the sounds that make a good dish great. 69 00:03:32,880 --> 00:03:38,200 I love really bold, you know, crunchy sounds. 70 00:03:38,200 --> 00:03:40,320 So I'm excited about this. 71 00:03:41,440 --> 00:03:44,600 So, you've got 60 minutes to bring us a dish 72 00:03:44,600 --> 00:03:47,040 with a sound that makes us salivate. 73 00:03:47,040 --> 00:03:48,840 It can be anything you want, 74 00:03:48,840 --> 00:03:52,680 but you've gotta make it loud and you've gotta make it delicious. 75 00:03:52,680 --> 00:03:54,640 We've set up a special microphone 76 00:03:54,640 --> 00:03:57,800 so we can capture the sound of the dish when we eat it. 77 00:03:59,120 --> 00:04:01,440 You bring us the best dish with the best sound, 78 00:04:01,440 --> 00:04:04,040 you win immunity from Sunday's elimination, 79 00:04:04,040 --> 00:04:06,280 guaranteed spot in the top 5 80 00:04:06,280 --> 00:04:11,080 and you will play for... 81 00:04:11,080 --> 00:04:14,960 ..one of these for the very last time this season. 82 00:04:16,360 --> 00:04:18,560 Good luck. Your 60 minutes starts now! 83 00:04:18,560 --> 00:04:20,520 RHIANNON: Yeah, guys! CATH: Come on, guys! 84 00:04:22,400 --> 00:04:24,480 MALISSA: Running to the pantry, 85 00:04:24,480 --> 00:04:28,000 I'm still not 100% set on an idea yet. 86 00:04:28,000 --> 00:04:30,240 But then I see Pop Rocks 87 00:04:30,240 --> 00:04:32,600 and I know that that's gonna make a sound 88 00:04:32,600 --> 00:04:36,840 and I think, "Let's use the popping candy to make a dessert." 89 00:04:36,840 --> 00:04:39,280 Go, Mal! Ah, here we go, Mal! 90 00:04:39,280 --> 00:04:42,760 I'm really excited about the popping candy. It's a bit of fun. 91 00:04:42,760 --> 00:04:46,080 Put it in your mouth and it's gonna pop and make a lot of noise. 92 00:04:46,080 --> 00:04:48,480 (POP ROCKS POP SOFTLY) 93 00:04:48,480 --> 00:04:49,960 Can you hear it? 94 00:04:49,960 --> 00:04:51,960 So much popping! 95 00:04:51,960 --> 00:04:53,600 And it's so yummy! 96 00:04:53,600 --> 00:04:54,840 (POP ROCKS POP SOFTLY) 97 00:04:54,840 --> 00:04:57,160 (LAUGHS) 98 00:04:57,160 --> 00:05:01,000 Ha ha! The teammates, eh? Ah, hello! 99 00:05:01,000 --> 00:05:02,840 RHIANNON: What have you got there, Brentles? 100 00:05:02,840 --> 00:05:04,680 BRENT: Oh, a couple of crabs. 101 00:05:04,680 --> 00:05:08,520 I know that all the boys are kinda leaning towards a savoury dish. 102 00:05:09,760 --> 00:05:14,080 So I'm really gonna stand out from the crowd if I make a dessert. 103 00:05:14,080 --> 00:05:18,880 I'm thinking...I'm gonna make a frozen mousse with my popping candy. 104 00:05:18,880 --> 00:05:21,000 I know that's something I can do in 60 minutes. 105 00:05:21,000 --> 00:05:23,520 That's the first thing I need to do. 106 00:05:25,080 --> 00:05:28,680 And then I'm gonna roast some figs and make a vanilla tuile 107 00:05:28,680 --> 00:05:30,320 for that little cracky noise. 108 00:05:30,320 --> 00:05:31,840 It's gonna be different. 109 00:05:31,840 --> 00:05:34,960 It's a little bit out there and I haven't done this before. 110 00:05:34,960 --> 00:05:37,360 But I think it's a really fun way 111 00:05:37,360 --> 00:05:39,960 to experiment with different foods and flavours. 112 00:05:43,360 --> 00:05:44,640 CATH: Come on, Dec. 113 00:05:45,840 --> 00:05:48,760 Come on, Theo. RHIANNON: He likes his kangaroo. 114 00:05:48,760 --> 00:05:49,960 Mm-hm! 115 00:05:51,080 --> 00:05:53,000 (MICROPHONE POPS) 116 00:05:53,000 --> 00:05:55,840 (DEEP VOICE) Hello. 117 00:05:57,160 --> 00:05:59,480 (JUDGES LAUGH) 118 00:06:01,160 --> 00:06:03,760 It's a good challenge. I like the sound of it. 119 00:06:03,760 --> 00:06:05,240 Uh... 120 00:06:05,240 --> 00:06:08,120 Yeah. I would love to double up on my bling today. 121 00:06:08,120 --> 00:06:09,680 Get another immunity pin. 122 00:06:09,680 --> 00:06:13,960 That would be, at this time of the competition, really good, I think. 123 00:06:13,960 --> 00:06:17,440 The immunity pin is always a massive advantage 124 00:06:17,440 --> 00:06:19,560 and we're getting to the pointy end now, 125 00:06:19,560 --> 00:06:24,080 so anytime you can snag another pin is one step in the right direction. 126 00:06:24,080 --> 00:06:26,080 I'll just do it again. Why not? 127 00:06:27,080 --> 00:06:29,280 I want to make a curry crab for starters. 128 00:06:29,280 --> 00:06:31,240 You know, you get a tostada 129 00:06:31,240 --> 00:06:33,880 and you bite into those and then they just crack. 130 00:06:33,880 --> 00:06:36,680 But I'm worried about the crab curry. 131 00:06:36,680 --> 00:06:39,680 Maybe if it's too wet, you'll get a soggy tostada 132 00:06:39,680 --> 00:06:41,160 that doesn't crack 133 00:06:41,160 --> 00:06:43,760 and the name of the game today is it's gotta make a sound 134 00:06:43,760 --> 00:06:46,520 and, you know, no-one likes a soggy tostada. 135 00:06:51,520 --> 00:06:55,160 MELISSA: Bring us a dish we like the sound of. 45 minutes to go! 136 00:06:55,160 --> 00:06:58,200 RHIANNON: Yeah! Yeah, come on! CATH: Come on, Theo! 137 00:06:58,200 --> 00:07:01,560 Go, Brent! Come on, Dec! Come on, Mal! 138 00:07:01,560 --> 00:07:03,840 Come on, guys! 139 00:07:05,720 --> 00:07:08,080 Hey, Declan. What do you call this? 140 00:07:08,080 --> 00:07:10,360 This is a favourite of mine. Yeah? 141 00:07:10,360 --> 00:07:12,640 Um, pepper steak. Sizzling pepper steak. 142 00:07:12,640 --> 00:07:16,560 I've got my rice on. I've got my beef, uh, velveting. 143 00:07:16,560 --> 00:07:18,160 Just browning off my veg now. 144 00:07:18,160 --> 00:07:21,640 That skillet's gonna get nice and hot. Get this bad boy in the oven. 145 00:07:21,640 --> 00:07:23,920 'Cause I think it's all coming down to the sizzle. 146 00:07:23,920 --> 00:07:26,080 Well, bring us the sizzle. Thank you, guys. 147 00:07:26,080 --> 00:07:28,080 Good luck, Dec. CATH: Come on, Dec! Come on, Declan! 148 00:07:28,080 --> 00:07:29,120 (CATH AND RHIANNON CLAP) 149 00:07:30,400 --> 00:07:32,200 RHIANNON: Oh, yum, Brent! 150 00:07:32,200 --> 00:07:34,800 Come on, Malissa, get that tuile in, love. 151 00:07:36,720 --> 00:07:38,840 Oh, the garden's looking nice. 152 00:07:38,840 --> 00:07:42,040 I'm loving the MasterChef world for so many reasons. 153 00:07:42,040 --> 00:07:43,880 You know, we have this amazing garden 154 00:07:43,880 --> 00:07:45,960 that we can just grab these fresh ingredients 155 00:07:45,960 --> 00:07:47,600 like betel leaves. 156 00:07:47,600 --> 00:07:48,720 I love it! 157 00:07:48,720 --> 00:07:50,600 I love picking things for myself 158 00:07:50,600 --> 00:07:52,560 and I love knowing where it all comes from. 159 00:07:52,560 --> 00:07:54,000 I think that's super important, 160 00:07:54,000 --> 00:07:56,960 so I just wanna stay in the competition as long as possible. 161 00:07:56,960 --> 00:08:01,760 The inspiration for this dish comes from 162 00:08:01,760 --> 00:08:04,400 our...our mate Grace that was in the competition 163 00:08:04,400 --> 00:08:06,040 that did a crispy betel leaf. 164 00:08:07,120 --> 00:08:11,160 (CRUNCH!) 165 00:08:11,160 --> 00:08:12,640 (CRUNCH!) And it worked really well. 166 00:08:12,640 --> 00:08:14,600 And so I think you can get some success 167 00:08:14,600 --> 00:08:16,520 from what other people have done as well. 168 00:08:17,520 --> 00:08:20,120 Grace's betel leaves are, I think, gonna work really well. 169 00:08:20,120 --> 00:08:25,040 The only issue I have is tempura is quite hard to do. 170 00:08:25,040 --> 00:08:27,480 So, is it gonna stay crispy? 171 00:08:27,480 --> 00:08:30,120 And then I want to cook kangaroo. 172 00:08:30,120 --> 00:08:31,840 I often do it at home 173 00:08:31,840 --> 00:08:35,400 with the same sort of American-style spice rub 174 00:08:35,400 --> 00:08:39,800 with sugar, coriander, cumin, oregano - that kind of vibe. 175 00:08:39,800 --> 00:08:41,600 Theo. How are you, mate? 176 00:08:41,600 --> 00:08:44,200 Hey, gentlemen, how are we? That looks good. 177 00:08:44,200 --> 00:08:46,600 Uh, it's a marinated kangaroo. Nice. 178 00:08:46,600 --> 00:08:50,280 I want to do crispy betel leaf with the kangaroo sliced up 179 00:08:50,280 --> 00:08:53,320 and then a nice little fresh salsa on top. 180 00:08:53,320 --> 00:08:57,360 How...how are you gonna cook it? Um, medium-rare. 181 00:08:57,360 --> 00:08:59,640 Medium-rare? I'd be going light... Close to rare. 182 00:08:59,640 --> 00:09:02,400 Yeah, I would be going not "close to rare", I'd be going rare. 183 00:09:02,400 --> 00:09:05,440 At the most. 184 00:09:05,440 --> 00:09:09,160 I was gonna say "at the most". But you didn't. (LAUGHS) 185 00:09:09,160 --> 00:09:10,720 (LAUGHS) 186 00:09:10,720 --> 00:09:13,840 Got any...any other crunchy element? 187 00:09:13,840 --> 00:09:15,720 Yeah. No. 188 00:09:17,280 --> 00:09:19,080 I think it's the same all the way around. 189 00:09:19,080 --> 00:09:20,400 Yeah. 190 00:09:20,400 --> 00:09:23,640 So, yeah, everyone's got a crispy, crunchy or sizzly element. 191 00:09:23,640 --> 00:09:24,640 Yeah. 192 00:09:24,640 --> 00:09:27,680 But who is gonna absolutely nail the dish? 193 00:09:28,920 --> 00:09:31,280 Good luck, mate. Thanks, guys. 194 00:09:32,440 --> 00:09:36,120 The judges are asking me if I need more of a crunch element. 195 00:09:38,120 --> 00:09:41,840 You know, if I want a chance at that final immunity pin, 196 00:09:41,840 --> 00:09:44,560 the dish needs to be epic. 197 00:09:55,160 --> 00:09:56,320 (TENSE MUSIC) 198 00:09:56,320 --> 00:09:57,720 Argh! (DECLAN LAUGHS) 199 00:09:57,720 --> 00:10:00,040 SHANNON: Don't crack under the pressure. 200 00:10:00,040 --> 00:10:01,480 There's 30 minutes to go! 201 00:10:01,480 --> 00:10:04,640 RHIANNON: Come on, guys! CATH: Come on, Declan! 202 00:10:04,640 --> 00:10:06,200 Come on, Brent! 203 00:10:06,200 --> 00:10:07,840 Let's go, Malissa! 204 00:10:07,840 --> 00:10:09,440 Go, Theo! 205 00:10:12,200 --> 00:10:15,400 THEO: I'm cooking kangaroo with crispy betel leaves. 206 00:10:15,400 --> 00:10:18,400 The best dish is going Beat the Chef. 207 00:10:18,400 --> 00:10:21,080 I have been against a pro chef before in this kitchen, 208 00:10:21,080 --> 00:10:22,800 but I didn't get the win. 209 00:10:22,800 --> 00:10:24,840 So I wanna redeem myself today. 210 00:10:24,840 --> 00:10:26,400 Alrighty. 211 00:10:27,480 --> 00:10:29,920 So the cook on the kangaroo needs to be rare. 212 00:10:29,920 --> 00:10:33,720 If it's not, the kangaroo will dry out so fast. 213 00:10:33,720 --> 00:10:37,320 It's an unforgiving meat, so I really need to be careful of that. 214 00:10:38,600 --> 00:10:41,400 So now I've got my betel leaves, I'm gonna do a test one 215 00:10:41,400 --> 00:10:45,480 because I want to know how crispy I can get my tempura batter. 216 00:10:45,480 --> 00:10:49,600 You know, I'm going for maximum crispness, if that's even a word. 217 00:10:49,600 --> 00:10:52,960 But I'm still trying to think of how I can elevate the dish 218 00:10:52,960 --> 00:10:55,120 and, you know, add another element of crunch 219 00:10:55,120 --> 00:10:57,880 to make this immunity-worthy. 220 00:10:57,880 --> 00:11:01,400 So I've got to keep that mind, ticking over. 221 00:11:05,560 --> 00:11:07,240 MALISSA: I'm just gonna test one. 222 00:11:07,240 --> 00:11:09,760 It might be a bit too chunky, but I'll see. 223 00:11:10,760 --> 00:11:13,240 I'm making a popping candy dessert. 224 00:11:13,240 --> 00:11:15,720 I'm working on my vanilla tuile. 225 00:11:15,720 --> 00:11:18,000 I've been very lucky. 226 00:11:18,000 --> 00:11:21,520 I've done five immunity cooks and I've won it a couple of times. 227 00:11:21,520 --> 00:11:26,040 But I want to make third-time lucky. I know I can do it. 228 00:11:27,040 --> 00:11:30,000 It's really important to make sure that today of all days 229 00:11:30,000 --> 00:11:33,800 that I make a perfectly thin tuile because I need that snap. 230 00:11:35,960 --> 00:11:38,320 RHIANNON: Did you put popping candy in that too, Mel? 231 00:11:38,320 --> 00:11:39,880 Yeah. 232 00:11:39,880 --> 00:11:41,680 I'm going to do another tray as well. 233 00:11:41,680 --> 00:11:45,320 I popped a little bit of popping candy on half of my tuiles 234 00:11:45,320 --> 00:11:47,000 just to experiment 235 00:11:47,000 --> 00:11:49,880 and see if I can get another element of sound to this dish. 236 00:11:51,520 --> 00:11:53,840 CATH: Good. Well done. 237 00:11:53,840 --> 00:11:55,520 Thank you! 238 00:11:56,720 --> 00:11:57,760 Ooh! 239 00:11:57,760 --> 00:11:59,680 Hey, Melissa. Hello! How are you going? 240 00:11:59,680 --> 00:12:01,600 You're doing a dessert? Yes. 241 00:12:01,600 --> 00:12:06,080 I saw these in the pantry and I thought, "Have a bit of fun." 242 00:12:06,080 --> 00:12:07,800 How is it all going? Good. 243 00:12:07,800 --> 00:12:11,840 So I've made like a frozen mousse with the popping candy inside. 244 00:12:11,840 --> 00:12:13,720 I'm happy with that. That's in the freezer. 245 00:12:13,720 --> 00:12:15,240 Great. That's, uh, setting. 246 00:12:15,240 --> 00:12:16,720 My tuile's in the oven. 247 00:12:16,720 --> 00:12:18,400 I'm roasting some figs. 248 00:12:18,400 --> 00:12:20,880 So I'm just actually having a lot of fun. 249 00:12:20,880 --> 00:12:23,040 So your personality on the plate? I think so! 250 00:12:23,040 --> 00:12:25,600 Very bright and happy! A little bit crazy. 251 00:12:25,600 --> 00:12:27,480 OK. You said it. (LAUGHS) 252 00:12:27,480 --> 00:12:31,160 Thank you. (CHUCKLES) Ahh. 253 00:12:31,160 --> 00:12:34,000 Wow. When was the last time you had popping candy? 254 00:12:35,560 --> 00:12:37,280 RHIANNON: Awesome smells up here, guys. 255 00:12:37,280 --> 00:12:39,680 CATH: Yeah. They're all really different dishes. 256 00:12:39,680 --> 00:12:41,560 Yeah. Yeah. Aren't they? 257 00:12:41,560 --> 00:12:45,000 BRENT: I've got my tostadas. These are really thin. 258 00:12:45,000 --> 00:12:48,800 So I've got hot, hot oil to make them beautiful and crunchy 259 00:12:48,800 --> 00:12:50,240 and they just break. 260 00:12:50,240 --> 00:12:52,880 And then I've got the sweet, vibrant salsa. 261 00:12:52,880 --> 00:12:54,520 RHIANNON: How are you going, Brentles? 262 00:12:54,520 --> 00:12:56,120 Yeah, good. Good? 263 00:12:56,120 --> 00:12:59,320 And I'm making my crab curry. 264 00:12:59,320 --> 00:13:02,920 I don't want it to be wet 'cause it'll just ruin the tostadas. 265 00:13:02,920 --> 00:13:06,160 So I figured out, "OK, I want a dry curry." 266 00:13:06,160 --> 00:13:08,760 So I've got to sort of sacrifice a bit of flavour. 267 00:13:08,760 --> 00:13:10,240 There's no coconut in it, 268 00:13:10,240 --> 00:13:13,840 so it's not, you know, that coconut-y, sweet curry. 269 00:13:13,840 --> 00:13:18,040 Just dried chillis, curry leaf, there's tomato in there. 270 00:13:18,040 --> 00:13:20,280 So hopefully it all sort of works. 271 00:13:23,400 --> 00:13:27,080 RHIANNON: Come on, guys! You've got 10 minutes to go! Let's go! 272 00:13:27,080 --> 00:13:28,680 You're going really well! 273 00:13:31,080 --> 00:13:33,360 CATH: Ohhh. How's that, Theo? 274 00:13:33,360 --> 00:13:35,040 THEO: Yeah, I'm pretty happy with it. 275 00:13:35,040 --> 00:13:36,040 Oh! 276 00:13:36,040 --> 00:13:38,480 I'm slicing up my kangaroo. I think it's rare. 277 00:13:38,480 --> 00:13:41,160 That looks beautiful, Theo! Yum! 278 00:13:41,160 --> 00:13:43,440 Which is exactly what I want it to be. 279 00:13:44,440 --> 00:13:48,720 And then with the betel leaf, I've decided to double-fry them. 280 00:13:48,720 --> 00:13:52,520 I think it will create that thunder-crashing crunch, like... 281 00:13:52,520 --> 00:13:55,440 Just like the best feeling you've ever had. 282 00:13:56,440 --> 00:13:59,480 Then I've got my sauce with the burnt spring onions. 283 00:13:59,480 --> 00:14:01,920 But the judges are really pushing me today, 284 00:14:01,920 --> 00:14:07,000 so I still think I need something that's going to elevate this dish. 285 00:14:08,440 --> 00:14:11,520 It's crunch time! Five minutes to go! 286 00:14:11,520 --> 00:14:15,320 Come on! Move it! RHIANNON: Come on, Theo! Pick it up! 287 00:14:15,320 --> 00:14:16,920 Where's anchovies? 288 00:14:18,920 --> 00:14:21,280 Did we get those anchovies done, Theo? 289 00:14:21,280 --> 00:14:24,960 So I've got some anchovies. I'm going to deep-fry them. 290 00:14:26,240 --> 00:14:29,000 And this is gonna give that little bit of crunch of top 291 00:14:29,000 --> 00:14:30,440 that I was thinking about. 292 00:14:31,920 --> 00:14:34,240 CATH: Oh, look at that! Come on! 293 00:14:35,680 --> 00:14:38,200 RHIANNON: Come on, Malissa! Finish it off! 294 00:14:39,240 --> 00:14:41,720 MALISSA: We're almost at the end of this challenge. 295 00:14:41,720 --> 00:14:43,440 It's time to plate up. 296 00:14:44,840 --> 00:14:50,240 I'm happy with my frozen mousse, my roasted figs and my fresh figs. 297 00:14:50,240 --> 00:14:52,840 And I've got the popping candy tuile. 298 00:14:54,120 --> 00:14:56,120 RHIANNON: On track, Mal? 299 00:14:57,280 --> 00:14:58,880 Popping candy doesn't work. 300 00:15:00,080 --> 00:15:02,080 Oh, did it just melt in it, love? Yeah. 301 00:15:02,080 --> 00:15:05,440 But they've completely melted. It didn't work at all. 302 00:15:07,080 --> 00:15:09,320 That's super disappointing. 303 00:15:09,320 --> 00:15:13,960 So I'm gonna spoon a little bit of extra popping candy on top as well 304 00:15:13,960 --> 00:15:16,760 just to make sure that sound is really there. 305 00:15:18,360 --> 00:15:22,920 I'm trying to do everything I can to get into the immunity round. 306 00:15:24,240 --> 00:15:25,240 (CRUNCH!) 307 00:15:28,640 --> 00:15:30,640 CATH: Oh, they look good, Brentles! RHIANNON: Come on, Brent! 308 00:15:30,640 --> 00:15:32,440 Looking good! Look at that! Oh, yum, yum! 309 00:15:32,440 --> 00:15:34,720 BRENT: It's crazy. 310 00:15:34,720 --> 00:15:36,800 60 minutes has gone so quick again. 311 00:15:36,800 --> 00:15:38,600 How's the tostadas there, Brent? 312 00:15:38,600 --> 00:15:40,160 Yeah, good. Good? 313 00:15:40,160 --> 00:15:43,480 But, yeah, I'm pretty happy with the dish. 314 00:15:43,480 --> 00:15:46,440 Hopefully, you know, it's enough to get me into round 2. 315 00:15:46,440 --> 00:15:48,680 I really want that second immunity pin. 316 00:15:48,680 --> 00:15:50,840 So I hope that the flavours are there 317 00:15:50,840 --> 00:15:52,640 and that, you know, it all comes together 318 00:15:52,640 --> 00:15:54,480 to some cracking tostadas. 319 00:15:54,480 --> 00:15:57,920 CATH: I can smell that crab, Brentles. Yum! 320 00:15:57,920 --> 00:15:59,720 Get it together, guys! Only one minute to go! 321 00:15:59,720 --> 00:16:00,920 Come on! Come on! 322 00:16:00,920 --> 00:16:02,200 RHIANNON: Come on! 323 00:16:02,200 --> 00:16:05,240 CATH: Oh, that's awesome, Theo. 324 00:16:05,240 --> 00:16:06,960 I'm really happy with this dish. 325 00:16:06,960 --> 00:16:11,920 I have my tempura betel leaves. They look crispy. They look nice. 326 00:16:11,920 --> 00:16:13,600 Got my kangaroo. 327 00:16:13,600 --> 00:16:17,520 Swoosh of Greek yoghurt on the side for a bit of that acidity. 328 00:16:18,520 --> 00:16:20,760 Lather my sauce on top. 329 00:16:20,760 --> 00:16:22,800 And the fried anchovies. 330 00:16:22,800 --> 00:16:25,600 I want it to be, like, you know, if you're on another table, 331 00:16:25,600 --> 00:16:29,360 two tables over, you turn around and you hear that crunch 332 00:16:29,360 --> 00:16:31,800 and you go, "Ooh, what are they having? I want that!" 333 00:16:31,800 --> 00:16:35,520 (BELLOWS) 30 seconds! 334 00:16:35,520 --> 00:16:37,480 (CATH AND RHIANNON CLAP) 335 00:16:37,480 --> 00:16:39,960 Come on! 30 seconds! 30 seconds! 336 00:16:39,960 --> 00:16:41,880 Come on! Go, Mal! 337 00:16:41,880 --> 00:16:44,360 On the plates, come on! 338 00:16:46,960 --> 00:16:48,800 Here it is! 339 00:16:48,800 --> 00:16:50,120 10... 340 00:16:50,120 --> 00:16:52,160 ALL: 9, 8, 341 00:16:52,160 --> 00:16:54,400 7, 6, 342 00:16:54,400 --> 00:16:57,760 5, 4, 3, 343 00:16:57,760 --> 00:16:59,720 2, 1! 344 00:16:59,720 --> 00:17:01,080 That's it! (CHEERING) 345 00:17:01,080 --> 00:17:02,640 CATH: Well done, guys! 346 00:17:02,640 --> 00:17:04,920 Good job, Brent. Bloody hell. 347 00:17:04,920 --> 00:17:07,480 Whoo! Whoo-hoo! Good job! 348 00:17:07,480 --> 00:17:09,440 Well done! Nice. 349 00:17:09,440 --> 00:17:10,960 How'd you go? Yeah, really good. 350 00:17:10,960 --> 00:17:13,600 Oh, my God, that looks amazing! Yeah, really good. 351 00:17:18,280 --> 00:17:20,120 ANDY: In round 1 of immunity day, 352 00:17:20,120 --> 00:17:24,440 you had to bring us a delicious dish with a sound effect to go. 353 00:17:24,440 --> 00:17:26,880 If you do that, you'll be playing in the second round 354 00:17:26,880 --> 00:17:29,240 for the last pin remaining of the season. 355 00:17:29,240 --> 00:17:32,960 And the first dish we'd like to taste belongs to... 356 00:17:32,960 --> 00:17:34,160 ..Brent. 357 00:17:34,160 --> 00:17:36,920 (EXPECTANT MUSIC) 358 00:17:40,800 --> 00:17:42,400 BRENT: G'day. 359 00:17:44,640 --> 00:17:46,440 Righto, Brent. What did you cook? 360 00:17:46,440 --> 00:17:50,560 Chilli crab tostadas with a lychee orange salsa. 361 00:17:52,720 --> 00:17:55,360 So a big part of it is the crunch on the tostadas? 362 00:17:55,360 --> 00:17:57,040 Yep. 363 00:17:57,040 --> 00:18:00,680 BRENT: You know, I need this dish to scream 'sound'. 364 00:18:00,680 --> 00:18:03,400 I want some really crunchy tostadas. 365 00:18:04,480 --> 00:18:07,040 They absolutely cannot be soggy. 366 00:18:07,040 --> 00:18:10,760 I really wanna win and get myself into the immunity cook. 367 00:18:10,760 --> 00:18:12,760 (TENSE MUSIC) 368 00:18:15,200 --> 00:18:16,640 You ready? (CHUCKLES) Yeah. 369 00:18:16,640 --> 00:18:18,960 (SUSPENSEFUL MUSIC) 370 00:18:32,600 --> 00:18:33,760 BRENT: Yep. 371 00:18:33,760 --> 00:18:36,040 (SUSPENSEFUL MUSIC) 372 00:18:38,080 --> 00:18:39,560 You ready? (CHUCKLES) Yeah. 373 00:18:43,000 --> 00:18:44,760 (CRUNCH!) 374 00:18:46,520 --> 00:18:48,160 Oh, that's great. 375 00:18:48,160 --> 00:18:49,360 (CRUNCH!) 376 00:18:49,360 --> 00:18:51,760 (LAUGHS) 377 00:18:54,400 --> 00:18:56,440 (CRUNCH!) 378 00:18:56,440 --> 00:18:59,200 Keep the headphones in. Too loud. (CATH AND RHIANNON LAUGH) 379 00:18:59,200 --> 00:19:01,240 (CRUNCH!) 380 00:19:02,760 --> 00:19:05,280 Brent, big crunch, which is nice. 381 00:19:05,280 --> 00:19:09,280 The tostadas, I was worried 'cause crab, obviously, juicy, 382 00:19:09,280 --> 00:19:12,640 the chilli curry on there, could have dampened that a fair bit. 383 00:19:12,640 --> 00:19:15,360 But it was nice and crunchy, nevertheless. 384 00:19:15,360 --> 00:19:17,640 I liked the flavours that were going on, 385 00:19:17,640 --> 00:19:22,880 although not as punchy and as big as Brent normally brings. 386 00:19:22,880 --> 00:19:25,240 So, because I know how you cook 387 00:19:25,240 --> 00:19:27,160 and because you normally bring the flavour, 388 00:19:27,160 --> 00:19:28,880 I was kinda left a little disappointed 389 00:19:28,880 --> 00:19:30,960 even though there were nice flavours. 390 00:19:30,960 --> 00:19:34,000 Actually, I know one of the secrets to a good chilli crab 391 00:19:34,000 --> 00:19:35,880 is actually Heinz ketchup in a lot of them. 392 00:19:35,880 --> 00:19:37,480 'Cause it gives the body as well... Yeah. 393 00:19:37,480 --> 00:19:38,800 ..and that sweet and sour. Yep. 394 00:19:38,800 --> 00:19:40,640 But I thought it was a really good effort, 395 00:19:40,640 --> 00:19:43,440 so that's why there's a smile on my face. 396 00:19:43,440 --> 00:19:45,120 Well done, Brent. Thanks, Brent. 397 00:19:45,120 --> 00:19:48,920 (UPLIFTING PIANO MUSIC) 398 00:19:48,920 --> 00:19:51,720 The next dish we'd like to taste belongs to Malissa! 399 00:19:51,720 --> 00:19:53,440 CATH: Go, Mal! 400 00:19:53,440 --> 00:19:56,280 MALISSA: I'm up against the crack, the sizzle and the crunch, 401 00:19:56,280 --> 00:19:57,800 and today I'm bringing the pop. 402 00:19:57,800 --> 00:19:59,840 There you go. 403 00:20:02,040 --> 00:20:03,680 OK, Malissa, what have you cooked? 404 00:20:03,680 --> 00:20:07,000 I have made popping candy frozen mousse 405 00:20:07,000 --> 00:20:08,920 with a tuile and some roasted figs. 406 00:20:11,000 --> 00:20:12,000 MALISSA: Ooh! 407 00:20:16,200 --> 00:20:17,880 Is it gonna snap? 408 00:20:17,880 --> 00:20:18,880 Yep. 409 00:20:18,880 --> 00:20:20,640 (SNAP!) 410 00:20:20,640 --> 00:20:22,400 (LAUGHS) It snapped! 411 00:20:23,400 --> 00:20:24,720 It's crunchy. 412 00:20:24,720 --> 00:20:26,520 (CRUNCH!) 413 00:20:26,520 --> 00:20:28,360 There you go! 414 00:20:35,880 --> 00:20:38,280 (POPPING CANDY POPS) 415 00:20:38,280 --> 00:20:40,880 (MALISSA LAUGHS) (SHANNON CHUCKLES) 416 00:20:43,920 --> 00:20:47,080 There's no question, today was the day to pull a packet out of there... 417 00:20:47,080 --> 00:20:49,600 Yes. ..and use the Pop Rocks. 418 00:20:49,600 --> 00:20:53,520 I mean, they make us all laugh and smile and have fun. 419 00:20:53,520 --> 00:20:56,840 It was a great find. You absolutely smashed the brief. 420 00:20:56,840 --> 00:20:59,680 Um, and the technique was great too. 421 00:20:59,680 --> 00:21:01,520 Beautiful, silky frozen mousse. 422 00:21:01,520 --> 00:21:04,960 Um, the tuile. Beautiful caramelisation. 423 00:21:04,960 --> 00:21:07,280 The figs were nice. Yeah. 424 00:21:07,280 --> 00:21:08,920 Your challenge today... Yeah. 425 00:21:08,920 --> 00:21:11,760 ..was going to be balancing this dish. 426 00:21:11,760 --> 00:21:12,760 Yeah. 427 00:21:12,760 --> 00:21:16,320 'Cause the Pop Rocks are SO sweet! Yeah. 428 00:21:16,320 --> 00:21:20,960 I just don't think it was super delicious 'cause it wasn't balanced. 429 00:21:20,960 --> 00:21:22,680 MELISSA: Yeah, the Pop Rocks have 430 00:21:22,680 --> 00:21:26,160 that artificial tutti-frutti candy kind of flavour. 431 00:21:26,160 --> 00:21:28,520 I've still got little pops going on in my mouth. 432 00:21:28,520 --> 00:21:32,080 It's good but I think that you could have done just a little bit more. 433 00:21:32,080 --> 00:21:33,760 OK. Well done, though. 434 00:21:33,760 --> 00:21:35,800 Thank you. Thanks, guys. Nice one, Malissa. 435 00:21:38,680 --> 00:21:40,400 Next up it's Declan! 436 00:21:40,400 --> 00:21:42,640 RHIANNON: Whoo! (APPLAUSE) 437 00:21:42,640 --> 00:21:45,200 DECLAN: An immense amount of pressure right now. 438 00:21:45,200 --> 00:21:46,840 The moment of truth. 439 00:21:46,840 --> 00:21:49,320 I really want to hear a beautiful sizzle. 440 00:21:50,320 --> 00:21:51,800 (PLATE SIZZLES) SHANNON: Whoo! 441 00:21:51,800 --> 00:21:54,200 RHIANNON: Oh! CATH: Go, Declan. 442 00:21:54,200 --> 00:21:56,840 Quickly get it over to the mic! CATH: Go, Declan! 443 00:22:02,040 --> 00:22:04,240 (PLATE SIZZLES LOUDLY) 444 00:22:04,240 --> 00:22:05,920 (SHANNON LAUGHS) 445 00:22:06,920 --> 00:22:08,440 MALISSA: Go, Declan! (APPLAUSE) 446 00:22:11,280 --> 00:22:13,080 MELISSA: Declan, what have you made us today? 447 00:22:13,080 --> 00:22:14,560 Sizzling pepper steak. 448 00:22:33,320 --> 00:22:36,320 ANDY: Declan, the concept was great. It worked really well. 449 00:22:36,320 --> 00:22:38,720 But now, in the top 6, 450 00:22:38,720 --> 00:22:41,400 you've got to take the concept of hitting the brief, 451 00:22:41,400 --> 00:22:42,880 which is the sizzle plate, 452 00:22:42,880 --> 00:22:45,400 and go, "How do I make the judges go, 453 00:22:45,400 --> 00:22:47,760 "'Ohh, yeah, I see what he did there!'" 454 00:22:47,760 --> 00:22:49,200 Thank you very much. 455 00:22:49,200 --> 00:22:50,680 We want you to really elevate it 456 00:22:50,680 --> 00:22:53,080 and show us the elegance that you can produce on a plate. 457 00:22:53,080 --> 00:22:54,080 Yeah. 458 00:22:54,080 --> 00:22:56,240 SHANNON: Declan, I like the idea of the theatre. 459 00:22:56,240 --> 00:22:57,800 But it just didn't come together. Yep. 460 00:22:57,800 --> 00:23:01,640 But you're gonna still be a better chef out of hearing this feedback. 461 00:23:01,640 --> 00:23:03,720 Yep. You'll see it. Thank you. JOCK: Well done. 462 00:23:07,120 --> 00:23:09,320 Next up, Theo! 463 00:23:09,320 --> 00:23:11,000 MALISSA: Go, Theo! 464 00:23:11,000 --> 00:23:13,480 THEO: I hope that the betel leaves have that absolute crunch 465 00:23:13,480 --> 00:23:14,800 that is so loud, 466 00:23:14,800 --> 00:23:17,080 like a glass-shattering crunch, you know. 467 00:23:17,080 --> 00:23:18,520 I hope the judges love it. 468 00:23:21,440 --> 00:23:23,120 Theo, what have you brought us, mate? 469 00:23:24,120 --> 00:23:25,800 Crispy betel leaf kangaroo. 470 00:23:27,400 --> 00:23:29,240 Yeah, go to the crunch booth. 471 00:23:31,000 --> 00:23:33,160 You ready? Yeah. 472 00:23:36,440 --> 00:23:38,720 (CRUNCH!) Ooh! 473 00:23:42,480 --> 00:23:44,000 I'm happy with that. 474 00:23:44,000 --> 00:23:46,120 ANDY: It's crispy. (LAUGHS) 475 00:23:46,120 --> 00:23:47,240 Thanks, Gracie. 476 00:23:48,360 --> 00:23:54,000 (CRUNCH!) 477 00:23:55,640 --> 00:23:59,120 Theo, it was so good! Oh! 478 00:23:59,120 --> 00:24:02,160 Like, that could be one of the tastiest things we've had all year! 479 00:24:02,160 --> 00:24:03,480 RHIANNON AND CATH: Ohhh! 480 00:24:03,480 --> 00:24:06,680 First of all, that tempura batter, it was crispy, crunchy, 481 00:24:06,680 --> 00:24:11,320 with the kangaroo, the rub, and then the crispy anchovies on top. 482 00:24:11,320 --> 00:24:13,960 Burnt spring onions in the salsa? Burnt spring onions, yeah. 483 00:24:13,960 --> 00:24:17,400 Like, your brain is working at a totally different level now. 484 00:24:17,400 --> 00:24:20,120 You come up with really creative, great concepts 485 00:24:20,120 --> 00:24:23,600 and then you're executing them to an absolute tee. 486 00:24:23,600 --> 00:24:25,880 You said today was gonna be your day. 487 00:24:25,880 --> 00:24:29,440 You did your little flex. It was a massive flex, mate. Well done. 488 00:24:29,440 --> 00:24:31,560 Thank you. Thanks very much. 489 00:24:31,560 --> 00:24:34,880 Theo... (CLEARS THROAT) I can't even speak, it's so good. 490 00:24:34,880 --> 00:24:36,840 You certainly brought the noise with this dish. 491 00:24:36,840 --> 00:24:40,000 Uh, not in the least because it made a great sound, 492 00:24:40,000 --> 00:24:43,400 but it was just such a cracking concept. 493 00:24:43,400 --> 00:24:47,200 SHANNON: You can actually see the interior of the betel leaf. 494 00:24:47,200 --> 00:24:49,960 Like that, you know, batter's really good. 495 00:24:49,960 --> 00:24:52,000 So, you nailed it. 496 00:24:52,000 --> 00:24:54,160 Theo, I've got a sound for you, mate. 497 00:24:55,560 --> 00:24:57,640 CATH: Yeah! 498 00:24:57,640 --> 00:24:59,800 (CHEERING) 499 00:24:59,800 --> 00:25:01,680 That's the best sound I've heard all day. 500 00:25:01,680 --> 00:25:03,360 One, crunchy. 501 00:25:03,360 --> 00:25:06,000 And two, you cooked the kangaroo perfectly, 502 00:25:06,000 --> 00:25:08,920 which makes me happy, happy, happy. 503 00:25:08,920 --> 00:25:10,160 Well done. Thank you. 504 00:25:10,160 --> 00:25:11,920 (CHEERING) CATH: Well done, buddy! 505 00:25:11,920 --> 00:25:13,520 RHIANNON: You smashed it! 506 00:25:14,520 --> 00:25:16,280 (BIRDSONG) 507 00:25:17,880 --> 00:25:21,200 (SUSPENSEFUL MUSIC) (MALISSA CHUCKLES) Oh. 508 00:25:21,200 --> 00:25:23,440 Oh, an announcement? (CHUCKLES) 509 00:25:23,440 --> 00:25:27,400 So, the winner of round 1 who also will be playing for a pin in round 2, 510 00:25:27,400 --> 00:25:30,400 but, more importantly, is the first member of our top 5... 511 00:25:32,000 --> 00:25:33,160 ..Theo! 512 00:25:33,160 --> 00:25:35,000 (CHEERING) THEO: I've got it! 513 00:25:35,000 --> 00:25:37,720 MALISSA: Well done! 514 00:25:37,720 --> 00:25:40,120 CATH: Wow! MALISSA: So good! 515 00:25:40,120 --> 00:25:41,680 THEO: So, right now, 516 00:25:41,680 --> 00:25:44,760 my mind is on the chef that walks through those doors. 517 00:25:44,760 --> 00:25:48,240 I want to redeem myself from last time and win this one. 518 00:26:03,680 --> 00:26:09,200 And you'd better believe we are pulling out the big guns. (LAUGHS) 519 00:26:09,200 --> 00:26:12,960 He is one of the country's masters of Japanese cuisine. 520 00:26:14,960 --> 00:26:18,480 Trained by THE Nobu Matsuhisa himself, 521 00:26:18,480 --> 00:26:21,960 he went on to run Nobu restaurants around the world. 522 00:26:23,320 --> 00:26:27,640 Now, with three award-winning restaurants of his own, 523 00:26:27,640 --> 00:26:30,760 he's making waves around Australia too. 524 00:26:30,760 --> 00:26:36,440 Please welcome executive chef of Sokyo, Kiyomi, and Sempai Ramen, 525 00:26:36,440 --> 00:26:38,840 it's Chase Kojima! 526 00:26:38,840 --> 00:26:42,520 (WILD CHEERING) 527 00:26:45,120 --> 00:26:47,720 THEO: Oh, my God! Chase Kojima. 528 00:26:47,720 --> 00:26:50,040 It really is intimidating 529 00:26:50,040 --> 00:26:52,600 that I'm gonna be cooking against a master of Japanese cuisine. 530 00:26:52,600 --> 00:26:53,640 CONTESTANT: Whoo! 531 00:26:53,640 --> 00:26:56,560 Normally, the chefs come in with their chef whites 532 00:26:56,560 --> 00:26:58,520 and he's got a shirt undone. 533 00:26:58,520 --> 00:27:00,920 (WHISTLES) 534 00:27:00,920 --> 00:27:02,320 Hoo-hoo-hoo! 535 00:27:03,320 --> 00:27:05,240 Whoo-hoo! Whoo! 536 00:27:05,240 --> 00:27:06,680 He's super-chill. 537 00:27:08,360 --> 00:27:10,880 How are you doing? Good to see you. Theo. 538 00:27:10,880 --> 00:27:12,680 Nice to see you. 539 00:27:12,680 --> 00:27:15,720 Chase, welcome to the MasterChef kitchen. How are you, mate? 540 00:27:15,720 --> 00:27:18,400 Man, this is really, really exciting. 541 00:27:18,400 --> 00:27:19,880 It's crazy. 542 00:27:19,880 --> 00:27:23,240 Mate, we're very excited to have you in the MasterChef kitchen. 543 00:27:23,240 --> 00:27:25,800 Three restaurants, mate. How are you juggling that? 544 00:27:26,840 --> 00:27:29,520 You guys all know. It's really, really hard. 545 00:27:29,520 --> 00:27:30,680 Yeah. 546 00:27:30,680 --> 00:27:32,760 You have to love it. 547 00:27:32,760 --> 00:27:33,880 Amazing. 548 00:27:33,880 --> 00:27:38,360 And, you know, take it from me, Theo, this guy does not stand still. 549 00:27:38,360 --> 00:27:40,000 Great. 550 00:27:40,000 --> 00:27:41,720 I'm sure it's gonna be no different today. 551 00:27:41,720 --> 00:27:42,880 (LAUGHTER) 552 00:27:46,760 --> 00:27:50,560 Alright. Let's address the elephant in the room, shall we? 553 00:27:50,560 --> 00:27:52,200 ANDY: Yeah, let's do it! MELISSA: Yeah. 554 00:27:54,840 --> 00:27:57,240 There are two choices today. 555 00:27:58,400 --> 00:28:03,360 One of you will be cooking with this huge pantry. 556 00:28:04,400 --> 00:28:09,160 But only have access to a small selection of equipment 557 00:28:09,160 --> 00:28:10,680 just behind Andy there. 558 00:28:10,680 --> 00:28:15,280 The other will get this very modest pantry, 559 00:28:15,280 --> 00:28:18,400 but will have all this equipment to play with. 560 00:28:19,400 --> 00:28:22,480 So the question is, what do you value more - 561 00:28:22,480 --> 00:28:25,360 ingredients or equipment? 562 00:28:27,560 --> 00:28:29,160 THEO: There's a lot running through my mind. 563 00:28:29,160 --> 00:28:30,800 You can do a lot with equipment, 564 00:28:30,800 --> 00:28:33,640 but you can do so much more with ingredients, 565 00:28:33,640 --> 00:28:35,720 and I love, you know, fresh produce. 566 00:28:35,720 --> 00:28:39,120 Theo, you know how it rolls. 567 00:28:39,120 --> 00:28:41,760 You've got the first choice and a head start. 568 00:28:41,760 --> 00:28:44,600 You've got 75 minutes on your clock. 569 00:28:46,600 --> 00:28:50,040 Chase, you'll have whatever Theo doesn't pick 570 00:28:50,040 --> 00:28:52,000 and just 60 minutes to cook with. 571 00:28:53,200 --> 00:28:56,360 We'll taste both of your dishes blind and score them out of 30. 572 00:28:57,680 --> 00:29:02,920 Theo, if you score higher than Chase, you win that final immunity pin. 573 00:29:04,000 --> 00:29:06,120 Just don't do too good. (LAUGHS) (MALISSA LAUGHS) 574 00:29:06,120 --> 00:29:09,000 Chase, you won't know what you're cooking with 575 00:29:09,000 --> 00:29:10,880 until you actually start. 576 00:29:12,480 --> 00:29:15,200 So that means you're heading on out. We'll see you soon. 577 00:29:15,200 --> 00:29:16,480 Soz. (LAUGHS) 578 00:29:16,480 --> 00:29:18,400 (APPLAUSE) 579 00:29:24,680 --> 00:29:28,960 Shannon, like always, we're leaving you to it, so good luck. 580 00:29:28,960 --> 00:29:31,000 See you later. Thanks. 581 00:29:31,000 --> 00:29:33,200 Come on, mate. (APPLAUSE) 582 00:29:33,200 --> 00:29:35,320 Can you do it? Yeah. 583 00:29:35,320 --> 00:29:38,160 You didn't do it the first time. Make sure you win this time. 584 00:29:40,040 --> 00:29:42,360 OK, Theo, what's it gonna be? 585 00:29:42,360 --> 00:29:44,560 Big pantry, little equipment? 586 00:29:44,560 --> 00:29:47,280 Or small pantry, big equipment? 587 00:29:47,280 --> 00:29:49,080 Look, I think... 588 00:29:49,080 --> 00:29:51,840 I think I'm gonna go with the big pantry, small equipment. 589 00:29:51,840 --> 00:29:53,800 I think there's a lot to work with there. 590 00:29:53,800 --> 00:29:55,800 Makes sense. DECLAN: Yeah, Theo! 591 00:29:55,800 --> 00:29:58,360 Yes, good choice. It's a good choice, Theo. 592 00:29:58,360 --> 00:30:01,080 You do need to give yourself the best chance you can have. 593 00:30:01,080 --> 00:30:02,920 So I'm being so strategic. 594 00:30:02,920 --> 00:30:04,760 I'm hoping that this pantry 595 00:30:04,760 --> 00:30:06,880 with quite a substantial amount of ingredients 596 00:30:06,880 --> 00:30:08,760 is gonna give me an advantage. 597 00:30:08,760 --> 00:30:10,120 Go with your instinct. 598 00:30:10,120 --> 00:30:13,280 And then Chase doesn't have much to work with on the other side. 599 00:30:13,280 --> 00:30:15,080 Good luck, Theo. 600 00:30:15,080 --> 00:30:16,680 Your 75 minutes starts... 601 00:30:18,200 --> 00:30:19,600 ..now! (CHEERING) 602 00:30:19,600 --> 00:30:21,080 CATH: Let's go, Theo! 603 00:30:21,080 --> 00:30:22,640 BRENT: Go, Theo. DECLAN: Go on, mate. 604 00:30:22,640 --> 00:30:24,240 Let's go, Theo! 605 00:30:24,240 --> 00:30:26,440 I'm thinking I'm gonna do pork fillet. 606 00:30:26,440 --> 00:30:30,800 Um, and then I'm gonna do a Mexican sauce, 607 00:30:30,800 --> 00:30:32,440 like, with these dried chillis. 608 00:30:32,440 --> 00:30:36,880 And then some sort of fresh, uh, salad to go along with that. 609 00:30:36,880 --> 00:30:39,600 I'm going with the flavours of Mexico. 610 00:30:39,600 --> 00:30:44,280 So, pork with a Mexican hot sauce and a salsa. 611 00:30:44,280 --> 00:30:46,000 You know, I chose this big pantry 612 00:30:46,000 --> 00:30:48,080 'cause there's so many good ingredients 613 00:30:48,080 --> 00:30:50,000 and I want to use them all. 614 00:30:50,000 --> 00:30:52,400 What do you want me to grab? I can help you out. 615 00:30:52,400 --> 00:30:55,280 Um...spices. (SUSPENSEFUL MUSIC) 616 00:30:55,280 --> 00:30:57,400 I'm just gonna take this whole thing. Why not? 617 00:30:57,400 --> 00:30:59,320 Well, it's all yours. Yeah. Then I'll come over... 618 00:30:59,320 --> 00:31:00,960 Chase is certainly not getting any of that. 619 00:31:00,960 --> 00:31:02,440 DECLAN: Go, Theo! 620 00:31:02,440 --> 00:31:04,400 CATH: Good luck, Theo! Come on, buddy! 621 00:31:04,400 --> 00:31:07,040 First thing that I need to do is start working on my sauce. 622 00:31:07,040 --> 00:31:11,600 So I need my chillis in there, I need some tomato, onion, garlic. 623 00:31:11,600 --> 00:31:12,880 All these spices. 624 00:31:12,880 --> 00:31:14,880 And that needs to be cooking for a while 625 00:31:14,880 --> 00:31:19,120 because Mexican cuisine is known for really bold flavours. 626 00:31:19,120 --> 00:31:20,320 Nice, Theo! 627 00:31:20,320 --> 00:31:23,520 Is there any ground cumin? There's cumin seeds, but there's no... 628 00:31:23,520 --> 00:31:25,320 Just grind them up with a mortar and pestle. 629 00:31:25,320 --> 00:31:27,600 I don't have a mortar and pestle. You don't have them? 630 00:31:27,600 --> 00:31:30,240 Not having much equipment, yeah, it's difficult. It's, um... 631 00:31:30,240 --> 00:31:32,480 You just got to really get a bit creative. 632 00:31:34,600 --> 00:31:37,760 It's like everything is just taking a little bit longer. 633 00:31:37,760 --> 00:31:39,880 Yeah, it's become apparent that the pantry 634 00:31:39,880 --> 00:31:42,520 with a small amount of equipment is really starting to come into play. 635 00:31:42,520 --> 00:31:44,680 RHIANNON: Nearly up to 60 minutes, mate. 636 00:31:44,680 --> 00:31:46,400 Nearly up to 60 already? 637 00:31:46,400 --> 00:31:47,680 DECLAN: Yeah. MALISSA: Yeah, close. 638 00:31:47,680 --> 00:31:50,280 RHIANNON: You're about 3 off 60. Goes fast, eh? 639 00:31:50,280 --> 00:31:52,040 I'm just going flat stick. 640 00:31:52,040 --> 00:31:55,400 You know, redemption. I lost last time. I want to win this time! 641 00:31:57,800 --> 00:31:59,520 (TENSE MUSIC) 642 00:32:01,800 --> 00:32:03,640 (BARN DOOR OPENS) Yep! 643 00:32:04,920 --> 00:32:06,240 Hi! Chase. 644 00:32:06,240 --> 00:32:09,240 Can I go out now? Let's go. Come on, mate, follow me. 645 00:32:09,240 --> 00:32:12,320 Yeah. (CONTESTANTS CHEER) 646 00:32:12,320 --> 00:32:13,840 MALISSA: Alright. Come on, Theo. 647 00:32:13,840 --> 00:32:16,040 RHIANNON: He's coming after you now. That's alright. 648 00:32:16,040 --> 00:32:17,880 It smells pretty good already. 649 00:32:17,880 --> 00:32:20,920 Does Chase look like he's... BRENT: Just keep cooking. 650 00:32:20,920 --> 00:32:22,360 (CHUCKLES) 651 00:32:22,360 --> 00:32:25,600 Chase, Theo chose this pantry. 652 00:32:25,600 --> 00:32:27,640 The large pantry. (GANTRY CONTESTANTS LAUGH) 653 00:32:27,640 --> 00:32:29,000 So this is your pantry. 654 00:32:31,520 --> 00:32:33,560 But all this equipment. 655 00:32:34,560 --> 00:32:36,800 And...your time starts now! 656 00:32:36,800 --> 00:32:39,800 60 minutes. (GANTRY CONTESTANTS CHEER) 657 00:32:39,800 --> 00:32:41,920 I'm not surprised Theo made this decision. 658 00:32:41,920 --> 00:32:45,000 But I'm not worried about the equipment right now. 659 00:32:45,000 --> 00:32:47,280 I just wanna see what I'm gonna cook and how. 660 00:32:47,280 --> 00:32:48,760 What are you thinking? 661 00:32:48,760 --> 00:32:50,880 You've got bonito, you've got some Moreton Bay bugs... 662 00:32:50,880 --> 00:32:51,920 Yeah, yeah, yeah. 663 00:32:51,920 --> 00:32:54,320 I'll take all this, for sure. Eggs. 664 00:32:54,320 --> 00:32:56,360 Oh, kombu! Nice. Yeah. 665 00:32:56,360 --> 00:32:59,320 It's almost like when you're in development mode. 666 00:32:59,320 --> 00:33:01,000 If you're lucky, it's gonna be good. 667 00:33:01,000 --> 00:33:02,880 If you're not lucky, it's not gonna be good. 668 00:33:02,880 --> 00:33:05,040 Wow. That bonito is beautiful. 669 00:33:05,040 --> 00:33:06,880 Talk to me. What are you gonna make? 670 00:33:06,880 --> 00:33:10,480 I really want to showcase my seafood skills, 671 00:33:10,480 --> 00:33:13,480 so definitely doing some bonito tataki-style. 672 00:33:13,480 --> 00:33:16,120 And then the Moreton Bay bug, I'll probably do a tempura 673 00:33:16,120 --> 00:33:18,680 and maybe a vinaigrette, I think. 674 00:33:18,680 --> 00:33:20,600 You need anything, give me a shout. Thank you! 675 00:33:20,600 --> 00:33:25,160 So, the dish that I'm going for is basically surf and surf. 676 00:33:25,160 --> 00:33:27,120 Seafood and seafood. 677 00:33:27,120 --> 00:33:30,680 So, the first thing, the bonito, I'm gonna just sear it. 678 00:33:30,680 --> 00:33:34,520 And then the Moreton Bay bug, I have eggs and I have flour 679 00:33:34,520 --> 00:33:36,720 so that I can definitely make tempura batter. 680 00:33:36,720 --> 00:33:40,840 But I don't have all the ingredients to make as best as possible. 681 00:33:40,840 --> 00:33:44,400 DECLAN: Nice, Chase. Check your flames as well. 682 00:33:44,400 --> 00:33:47,880 Thank you. I'll give you a discount when you come to my restaurant. 683 00:33:47,880 --> 00:33:49,200 (BOTH LAUGH) 684 00:33:49,200 --> 00:33:51,400 THEO: Uh, Chase has started 685 00:33:51,400 --> 00:33:55,120 and I just need to make sure my sauce has a lot of body in it, 686 00:33:55,120 --> 00:33:56,960 which I'm trying to impart now. 687 00:33:56,960 --> 00:34:00,240 And then I'll move on to my pork and do my salsa. 688 00:34:00,240 --> 00:34:02,520 Now, take me through the pork as you're working, please. 689 00:34:02,520 --> 00:34:04,160 Yep. I don't have a hibachi. 690 00:34:04,160 --> 00:34:07,520 So I'm thinking searing on a pan. Yep. OK. 691 00:34:10,760 --> 00:34:12,040 Chase. Yes, sir. 692 00:34:13,040 --> 00:34:16,680 If there was one ingredient on that big pantry that you could have, 693 00:34:16,680 --> 00:34:18,120 what would it be? 694 00:34:18,120 --> 00:34:20,960 Oh, finger lime would be fantastic! 695 00:34:20,960 --> 00:34:22,680 Yeah? Yeah? That would be amazing. 696 00:34:22,680 --> 00:34:24,880 OK. I'll be back. Hang on. Yeah? 697 00:34:29,640 --> 00:34:32,560 Chase, Theo. 698 00:34:32,560 --> 00:34:35,560 Theo, you really want an hibachi grill. 699 00:34:36,560 --> 00:34:39,360 Chase, you really want finger limes. 700 00:34:40,520 --> 00:34:44,600 How about...I let you do a swap? 701 00:34:47,400 --> 00:34:49,120 Oh! I love it! 702 00:34:49,120 --> 00:34:51,520 Would you both agree? Sounds good to me. 703 00:34:51,520 --> 00:34:52,720 Yeah? Yep 704 00:34:52,720 --> 00:34:53,720 Chase? 705 00:34:56,240 --> 00:34:58,120 RHIANNON: No deal! CATH: Oh! No deal! No deal! 706 00:34:58,120 --> 00:34:59,120 MALISSA: No deal. 707 00:34:59,120 --> 00:35:00,680 No deal? 708 00:35:00,680 --> 00:35:01,800 Wow! 709 00:35:01,800 --> 00:35:04,080 (CONTESTANTS LAUGH) 710 00:35:06,480 --> 00:35:08,480 What do you think about that, Theo? 711 00:35:08,480 --> 00:35:10,760 Yeah, now he's got a fight on his hands. 712 00:35:10,760 --> 00:35:12,800 More motivation now, buddy! (LAUGHS) Come on, Theo! 713 00:35:12,800 --> 00:35:15,360 That's fine, that's fine. (CONTESTANTS LAUGH) 714 00:35:15,360 --> 00:35:17,360 OK, the gloves are off. 715 00:35:17,360 --> 00:35:19,040 Gloves are off 100%. 716 00:35:25,800 --> 00:35:31,840 NARRATOR: In the mood to cook? 717 00:35:31,840 --> 00:35:33,520 on 10 play. 718 00:35:36,840 --> 00:35:41,200 Theo, Chase, all bets - or should I say deals? - are off. 719 00:35:41,200 --> 00:35:44,720 It's now a fight to the finish. There's 30 minutes to go. 720 00:35:44,720 --> 00:35:48,040 (CONTESTANTS CHEER AND APPLAUD) MALISSA: Come on, Chase! 721 00:35:48,040 --> 00:35:50,520 CATH: Come on! Come on, Theo! 722 00:35:50,520 --> 00:35:52,200 Come on, mate. 723 00:35:52,200 --> 00:35:53,880 So, yeah, we were gonna do a swap. 724 00:35:53,880 --> 00:35:57,520 Uh, it would have been nice, but it didn't end up happening. 725 00:35:57,520 --> 00:36:02,320 He's, um, sticking to this guns, so now he's got to watch out. 726 00:36:02,320 --> 00:36:04,840 Old mate, Chase, shut me down. 727 00:36:04,840 --> 00:36:07,320 So this means that I have to improvise. 728 00:36:07,320 --> 00:36:10,560 There's no hibachi, so I have to cook this pork in a pan 729 00:36:10,560 --> 00:36:15,520 and I need to be really careful here because it can dry out very easily. 730 00:36:15,520 --> 00:36:18,560 And I'm developing flavour in my sauce. 731 00:36:18,560 --> 00:36:21,520 I need to make sure that it's bold, it's got body. 732 00:36:21,520 --> 00:36:23,480 So I'm tasting, I keep adding things, 733 00:36:23,480 --> 00:36:25,880 like citrus in the form of orange. 734 00:36:25,880 --> 00:36:28,040 I'm adding some more spices to it, you know. 735 00:36:28,040 --> 00:36:30,880 I think I've added pretty much all the spices that I had. 736 00:36:30,880 --> 00:36:33,840 So now I'm thinking about just refining it a bit. 737 00:36:33,840 --> 00:36:35,360 BRENT: Just watch that, Theo. 738 00:36:37,360 --> 00:36:40,360 Theo, he's got determination all over his face. 739 00:36:40,360 --> 00:36:43,480 I think he is hungry for it. 740 00:36:43,480 --> 00:36:45,320 But, you know, that sauce. 741 00:36:45,320 --> 00:36:47,960 I don't know if the big pantry's gone to his head 742 00:36:47,960 --> 00:36:50,040 and he's thought, you know, "I'll really use it all." 743 00:36:50,040 --> 00:36:52,840 But, obviously, you know, with a lot more ingredients, 744 00:36:52,840 --> 00:36:55,160 you really need to be careful of balancing it. 745 00:36:59,640 --> 00:37:02,440 What was that all about? I was trying to negotiate. 746 00:37:02,440 --> 00:37:04,160 I was worried about you. Oh! (LAUGHS) 747 00:37:04,160 --> 00:37:06,760 Trying to negotiate. (LAUGHS) 748 00:37:06,760 --> 00:37:08,720 And then you... That was it. Done. Yeah. 749 00:37:08,720 --> 00:37:12,080 So, what...what... Are you worried about him? 750 00:37:12,080 --> 00:37:13,560 Worried about him? Yeah. 751 00:37:13,560 --> 00:37:15,840 Um...honestly, I think he has advantage. 752 00:37:16,920 --> 00:37:21,640 See, I don't have much ingredients to produce flavour. 753 00:37:21,640 --> 00:37:25,760 So, I think I need to let the flavour come out with the charcoal. 754 00:37:25,760 --> 00:37:28,800 And I don't want to give Theo any advantage. 755 00:37:28,800 --> 00:37:32,160 Yep. Well, you've really inspired him now. So, watch out, Chase. 756 00:37:32,160 --> 00:37:34,320 Come on, Theo! He feels threatened. 757 00:37:34,320 --> 00:37:36,600 CHASE: As much as I want the finger lime, 758 00:37:36,600 --> 00:37:39,440 I couldn't lose my hibachi box. 759 00:37:39,440 --> 00:37:41,000 It's my cooking tool. 760 00:37:41,000 --> 00:37:44,400 But also because I have such limited ingredients, 761 00:37:44,400 --> 00:37:46,680 it's my flavour element. 762 00:37:46,680 --> 00:37:48,320 Ooh! 763 00:37:48,320 --> 00:37:49,760 Ohhh! 764 00:37:49,760 --> 00:37:54,040 The best part about this is once that fat drips onto the charcoal, 765 00:37:54,040 --> 00:37:57,240 it instantly burns and then it will smoke itself. 766 00:37:57,240 --> 00:37:59,280 So you really get that true flavour. 767 00:37:59,280 --> 00:38:01,960 And also no finger limes. 768 00:38:01,960 --> 00:38:04,160 So I'm making a passionfruit vinaigrette. 769 00:38:04,160 --> 00:38:06,360 Is passionfruit my first choice? 770 00:38:06,360 --> 00:38:08,240 Hmm. Maybe, maybe not. 771 00:38:08,240 --> 00:38:10,680 But it's gonna cut that fattiness 772 00:38:10,680 --> 00:38:13,280 and it's just gonna be nice, balanced. 773 00:38:13,280 --> 00:38:16,800 Now I'm going to fry the tempura Moreton Bay bug. 774 00:38:16,800 --> 00:38:19,640 Usually my tempura batter is a bit thinner. 775 00:38:19,640 --> 00:38:22,280 But I'm gonna fry it at super-high heat 776 00:38:22,280 --> 00:38:28,040 to try to crispy the outside and hope for the best. 777 00:38:28,040 --> 00:38:29,520 SHANNON: It's all coming together now. 778 00:38:29,520 --> 00:38:31,440 You've got less than 10 minutes to go! 779 00:38:31,440 --> 00:38:33,400 (CONTESTANTS CHEER) You're in the home straight! 780 00:38:33,400 --> 00:38:36,240 RHIANNON: Come on! Come on, Chase! Come on, Theo! 781 00:38:36,240 --> 00:38:38,280 DECLAN: Let's go, Chase! 782 00:38:38,280 --> 00:38:41,000 BRENT: Keep an eye on that pork. THEO: Yeah. 783 00:38:41,000 --> 00:38:44,720 So I've got my pork. It seems to be going really well. 784 00:38:44,720 --> 00:38:47,640 And as I'm building this salsa, 785 00:38:47,640 --> 00:38:49,240 I taste it. 786 00:38:50,600 --> 00:38:52,000 How's that, Theo? Mmm. 787 00:38:52,000 --> 00:38:54,000 Tastes really good. 788 00:38:55,000 --> 00:38:57,200 And there's a lot of ingredients in this sauce. 789 00:38:57,200 --> 00:38:58,800 I'm gonna pass this now. 790 00:38:58,800 --> 00:39:02,560 But I'm gonna strain it so it's nice and, you know, refined. 791 00:39:02,560 --> 00:39:05,080 What are you looking for, Theo? Is that the biggest, uh... 792 00:39:05,080 --> 00:39:06,520 Yeah. That's it. Really? 793 00:39:06,520 --> 00:39:07,960 Yeah. RHIANNON AND CATH: Yeah. 794 00:39:07,960 --> 00:39:09,760 Far out. RHIANNON: Biggest strainer. 795 00:39:09,760 --> 00:39:11,720 (SIGHS) They don't make this easy, eh? 796 00:39:11,720 --> 00:39:14,560 So, again, I'm running into a bit of a problem with this equipment. 797 00:39:16,400 --> 00:39:18,440 God, this is gonna take forever. 798 00:39:18,440 --> 00:39:21,160 Because now I've only got the smallest trainer. 799 00:39:21,160 --> 00:39:23,080 It's like for a teabag or something. 800 00:39:23,080 --> 00:39:25,320 RHIANNON: Get a spatula or spoon. Just sort of push it... 801 00:39:25,320 --> 00:39:26,960 Yeah, it's not really... 802 00:39:28,640 --> 00:39:31,600 I've got no time for this. Do you want that mashed? 803 00:39:31,600 --> 00:39:33,680 Yeah, maybe. 804 00:39:33,680 --> 00:39:36,360 Shout out to Shannon for the masher. 805 00:39:36,360 --> 00:39:38,240 (DRAMATIC MUSIC) 806 00:39:40,600 --> 00:39:43,160 Here's a masher. Thank you. 807 00:39:44,160 --> 00:39:46,560 So, yeah, the pantry with a small amount of equipment 808 00:39:46,560 --> 00:39:48,080 has made it really difficult today. 809 00:39:49,400 --> 00:39:51,320 Four minutes. Four minutes to go! Come on! 810 00:39:51,320 --> 00:39:54,240 Four minutes to go, Chase! Four minutes! 811 00:39:54,240 --> 00:39:56,160 Push! 812 00:39:56,160 --> 00:39:58,200 MALISSA: Yeah, come on, guys! Four minutes to go! 813 00:39:58,200 --> 00:39:59,680 THEO: Yep. DECLAN: Nice, Theo. 814 00:39:59,680 --> 00:40:02,160 CATH: Yeah, come on, Theo! Beautiful! Oh! Beautiful! 815 00:40:02,160 --> 00:40:04,080 That is so nice. 816 00:40:04,080 --> 00:40:06,160 Four minutes. 817 00:40:06,160 --> 00:40:07,480 So, everything's cooked now. 818 00:40:07,480 --> 00:40:10,320 My bonito, it looks really well. 819 00:40:10,320 --> 00:40:11,840 RHIANNON: Nice, Chase. 820 00:40:11,840 --> 00:40:14,760 The gamble was Moreton Bay bug tempura. 821 00:40:14,760 --> 00:40:17,600 Just not having the perfect ingredient. 822 00:40:19,440 --> 00:40:22,360 Worried about anything right now? 823 00:40:22,360 --> 00:40:25,320 Oh, I want to... I want to finish. Ha! 824 00:40:25,320 --> 00:40:30,120 The tempura isn't... as crispy as I wanted. 825 00:40:31,120 --> 00:40:32,920 But I think it's OK. 826 00:40:32,920 --> 00:40:36,120 Presentation is one of the most important things for me. 827 00:40:36,120 --> 00:40:37,920 RHIANNON: Oh, wow! 828 00:40:40,120 --> 00:40:43,240 I think my most important component is the bonitos. 829 00:40:43,240 --> 00:40:47,160 Oh, wow! Look at that. Looks awesome, Chase! 830 00:40:47,160 --> 00:40:48,760 Thank you. Whoo! 831 00:40:49,760 --> 00:40:51,120 Then the tempura. 832 00:40:51,120 --> 00:40:52,560 Just looking at the plate, 833 00:40:52,560 --> 00:40:54,480 like where does it look lonely? 834 00:40:54,480 --> 00:40:56,920 Where does it look like I can lean on you? 835 00:40:56,920 --> 00:41:00,320 And then finishing it off with the basil, then the eggplant, 836 00:41:00,320 --> 00:41:03,280 the red chilli, and then some watercress. 837 00:41:04,520 --> 00:41:06,880 Here's some of the passionfruit on the side 838 00:41:06,880 --> 00:41:09,840 and I think it's gonna be a winner. 839 00:41:10,880 --> 00:41:12,800 Chase, Theo... 840 00:41:12,800 --> 00:41:14,760 (DRAMATIC MUSIC) 841 00:41:14,760 --> 00:41:17,200 ..one minute to go! One minute! 842 00:41:17,200 --> 00:41:19,880 CATH: Come on! One minute! Come on, finish it off! 843 00:41:19,880 --> 00:41:21,480 THEO: It's been really difficult today. 844 00:41:21,480 --> 00:41:23,800 But the pork is cooked perfectly. 845 00:41:23,800 --> 00:41:26,160 The sauce is...it's bold. 846 00:41:26,160 --> 00:41:28,240 It is quite bold with all these ingredients. 847 00:41:28,240 --> 00:41:29,280 Spot-on. 848 00:41:29,280 --> 00:41:31,760 But I think that the salsa balances it out. 849 00:41:31,760 --> 00:41:35,560 So, I'm really happy with what I've pulled off here. 850 00:41:35,560 --> 00:41:37,640 Just makes me think, you know, 851 00:41:37,640 --> 00:41:40,920 for future cooks when I have all the equipment and all the ingredients, 852 00:41:40,920 --> 00:41:42,320 I think I'm unstoppable. 853 00:41:42,320 --> 00:41:44,720 Come on, Theo! Come on, mate! Let's go! 854 00:41:44,720 --> 00:41:47,040 OK. 10... 855 00:41:47,040 --> 00:41:49,960 ALL: 9, 8, 7, 856 00:41:49,960 --> 00:41:53,120 6, 5, 4, 857 00:41:53,120 --> 00:41:56,120 3, 2, 1! 858 00:41:56,120 --> 00:41:58,760 (CHEERING AND APPLAUSE) 859 00:42:00,360 --> 00:42:01,360 Yeah! 860 00:42:03,960 --> 00:42:05,520 How did you go, mate? Good. 861 00:42:05,520 --> 00:42:07,160 That was good? Good, good, good. 862 00:42:07,160 --> 00:42:10,240 How does it look? Oh, maybe not as good as yours. 863 00:42:10,240 --> 00:42:12,120 (THEO LAUGHS) We'll see. 864 00:42:18,280 --> 00:42:20,480 Super interesting, today's cook. 865 00:42:21,480 --> 00:42:24,760 Theo's up against an absolute weapon in Chase. 866 00:42:24,760 --> 00:42:27,840 Look, if his dish in round 1 was anything to go by... 867 00:42:27,840 --> 00:42:29,320 Oh! Perfect. ..he's on form today. 868 00:42:29,320 --> 00:42:31,720 So he's in for a chance. Definitely. 869 00:42:31,720 --> 00:42:33,880 Shall we get the first one in? Let's do it. 870 00:42:37,040 --> 00:42:38,880 (TENSE MUSIC) 871 00:42:42,640 --> 00:42:44,520 WAITER: Surf & Surf. 872 00:42:44,520 --> 00:42:48,840 Bonito tataki with Moreton Bay bug tempura. 873 00:42:48,840 --> 00:42:50,520 Thank you. Fantastic. 874 00:42:50,520 --> 00:42:52,080 Surf & Surf! I love it! 875 00:42:54,200 --> 00:42:55,680 Oh, there's passionfruit in there. 876 00:42:55,680 --> 00:42:57,280 Very cool. 877 00:42:57,280 --> 00:43:01,920 Look, the fact that it is a modern Japanese interpretation of seafood, 878 00:43:01,920 --> 00:43:06,200 I'm going to say that this is the small pantry cooked by Chase. 879 00:43:06,200 --> 00:43:09,240 Very willing to be surprised, but I don't think we will be. 880 00:43:09,240 --> 00:43:10,760 Thank you. 881 00:43:22,280 --> 00:43:24,040 Wow. 882 00:43:38,120 --> 00:43:42,760 Um...OK. This is a very unique dish. Mmm. 883 00:43:42,760 --> 00:43:44,240 The bonito, I love. 884 00:43:44,240 --> 00:43:46,600 Like, you know, that classic technique. 885 00:43:46,600 --> 00:43:51,440 It gets that scent of the smoke, um, but is just beautiful and tender. 886 00:43:53,400 --> 00:43:56,400 I thought the passionfruit dressing really lifted it. It's zingy. 887 00:43:56,400 --> 00:43:57,960 That sort of, you know, Japanese thing 888 00:43:57,960 --> 00:44:00,000 where, you know, they add the fruit element in there. 889 00:44:00,000 --> 00:44:01,760 And high acidity. Yeah. 890 00:44:01,760 --> 00:44:04,560 I think it's brilliant. It really cuts through that raw fish. 891 00:44:04,560 --> 00:44:07,120 And the smoky edge of the skin is delightful. 892 00:44:07,120 --> 00:44:10,000 It's really, really beautiful. Mmm. 893 00:44:10,000 --> 00:44:13,200 The thing I can't get around is... the bug. 894 00:44:13,200 --> 00:44:18,680 For a tempura, I thought it was going to be really crispy, really sharp. 895 00:44:18,680 --> 00:44:20,200 It's not. Like, it's... 896 00:44:20,200 --> 00:44:22,040 It's the wrong flour, perhaps? Yeah. 897 00:44:22,040 --> 00:44:25,240 The crunchy element of the bug wasn't crunchy, 898 00:44:25,240 --> 00:44:28,400 so you don't have that textural contrast that you want. 899 00:44:28,400 --> 00:44:31,160 Delicious, nonetheless, but not a perfect plate of food. 900 00:44:31,160 --> 00:44:33,520 Ooh! Door might be open. Yeah. 901 00:44:45,680 --> 00:44:54,920 (TENSE MUSIC) 902 00:44:54,920 --> 00:44:57,680 WAITER: Mexican pork with pineapple salsa. 903 00:44:57,680 --> 00:44:59,240 ANDY: Well, it smells pretty epic. 904 00:44:59,240 --> 00:45:01,680 It smells amazing. 905 00:45:05,320 --> 00:45:07,240 Thank you. 906 00:45:32,400 --> 00:45:35,440 It's definitely an ugly-delicious kinda thing going on here. 907 00:45:35,440 --> 00:45:38,400 The pork, it's nice and tender. Yeah. 908 00:45:38,400 --> 00:45:41,200 He's got a nice sort of pink hue. 909 00:45:42,520 --> 00:45:46,280 For me, the pineapple salsa was the standout. 910 00:45:46,280 --> 00:45:50,800 You know, like, I feel like it really dragged into Mexico... 911 00:45:50,800 --> 00:45:53,720 But...a lot of strong flavours in the sauce. 912 00:45:55,560 --> 00:45:59,800 I feel as if there could be 20% less ingredients in there. 913 00:45:59,800 --> 00:46:02,520 He's ended up with a hectic sauce. 914 00:46:02,520 --> 00:46:04,880 It's hard to distinguish what it is. 915 00:46:06,000 --> 00:46:07,840 I'm all for a maximalist moment. 916 00:46:07,840 --> 00:46:09,440 Sometimes, you know, 917 00:46:09,440 --> 00:46:12,240 dishes that have that perfect balance and harmony 918 00:46:12,240 --> 00:46:15,840 of lots of different ingredients can just be magical. 919 00:46:15,840 --> 00:46:18,040 But it is a bit confusing. 920 00:46:18,040 --> 00:46:20,160 All in all, alright. 921 00:46:22,000 --> 00:46:24,080 It's not a perfect dish. 922 00:46:24,080 --> 00:46:25,560 Shall we score? 923 00:46:44,120 --> 00:46:47,160 Today was all about making the most of what you had, 924 00:46:47,160 --> 00:46:49,480 whether that was a little or a lot. 925 00:46:50,600 --> 00:46:53,440 Both of you were faced with your own challenges, 926 00:46:53,440 --> 00:46:56,640 but both of you managed to create something delicious. 927 00:46:57,680 --> 00:47:01,880 We think we know already, but, Theo, which pantry did you choose 928 00:47:01,880 --> 00:47:03,520 and which dish did you cook? 929 00:47:03,520 --> 00:47:07,560 I had the abundance of ingredients and little equipment 930 00:47:07,560 --> 00:47:09,200 and I cooked the pork. 931 00:47:09,200 --> 00:47:13,560 As we suspected, Chase, that means you cooked the bonito dish. 932 00:47:13,560 --> 00:47:15,160 Let's start with you. 933 00:47:16,440 --> 00:47:18,360 Chase, it was always gonna be tough 934 00:47:18,360 --> 00:47:21,240 making tempura with that small pantry, 935 00:47:21,240 --> 00:47:26,400 but on the upside, the bonito was prepared perfectly. 936 00:47:29,040 --> 00:47:30,600 So, I scored you 937 00:47:30,600 --> 00:47:31,800 7 out of 10! 938 00:47:32,920 --> 00:47:35,640 Chase, I scored you... 939 00:47:35,640 --> 00:47:37,120 ..a 7 out of 10. 940 00:47:38,480 --> 00:47:40,840 I also scored you 941 00:47:40,840 --> 00:47:42,160 7 out of 10. 942 00:47:46,400 --> 00:47:50,160 Chase, that gives you a combined score of 21 out of 30. 943 00:47:51,240 --> 00:47:56,720 And so, Theo, the pork itself, beautifully cooked, 944 00:47:56,720 --> 00:48:00,200 but I was really distracted by the sauce. 945 00:48:00,200 --> 00:48:03,840 I was confused by way too many ingredients. 946 00:48:04,840 --> 00:48:05,840 I scored you... 947 00:48:07,080 --> 00:48:08,400 ..7 out of 10. 948 00:48:10,520 --> 00:48:12,920 Theo, I scored you... 949 00:48:13,920 --> 00:48:15,840 ..7 out of 10. 950 00:48:19,040 --> 00:48:21,360 Even stevens, theo. 951 00:48:23,080 --> 00:48:24,880 I gave you a score... 952 00:48:26,960 --> 00:48:28,960 ..of 6 out of 10. 953 00:48:28,960 --> 00:48:31,400 (APPLAUSE) 954 00:48:33,160 --> 00:48:36,880 Which means, Theo, I'm sorry, Chase is our winner. 955 00:48:36,880 --> 00:48:39,200 Congratulations, Chase! ANDY: Well done, Chase! 956 00:48:39,200 --> 00:48:40,680 (APPLAUSE) 957 00:48:45,880 --> 00:48:47,840 Chase, we love what you're doing 958 00:48:47,840 --> 00:48:49,480 with Japanese cuisine here in Australia. 959 00:48:49,480 --> 00:48:51,440 And I'm sure this is not the last 960 00:48:51,440 --> 00:48:54,080 that we're gonna see you here in the MasterChef kitchen. 961 00:48:54,080 --> 00:48:57,280 But from all of us here, welcome to the family, mate! 962 00:48:57,280 --> 00:49:01,480 Chase Kojima, everybody! (CONTESTANTS CHEER) 963 00:49:03,760 --> 00:49:06,840 Theo, you might not have gotten yourself a pin today, 964 00:49:06,840 --> 00:49:09,200 but that doesn't take away from the fact 965 00:49:09,200 --> 00:49:12,320 that you are safe from Sunday's elimination 966 00:49:12,320 --> 00:49:17,160 and you are the first member of the top 5! 967 00:49:17,160 --> 00:49:20,320 (ALL CHEER) Well done, mate. 968 00:49:20,320 --> 00:49:21,360 Thank you. 969 00:49:23,280 --> 00:49:25,520 Everyone else, four spots remaining. 970 00:49:25,520 --> 00:49:28,040 If you want to join him in the top 5... 971 00:49:29,040 --> 00:49:32,280 ..you'd better be ready to lay it all on the line on Sunday. 972 00:49:32,280 --> 00:49:33,680 See ya! Good luck. 973 00:49:33,680 --> 00:49:35,160 (EPIC MUSIC) Thanks, mate. 974 00:49:35,160 --> 00:49:36,520 Thanks, Chase. 975 00:49:40,080 --> 00:49:42,960 NARRATOR: Sunday night on MasterChef Australia... 976 00:49:42,960 --> 00:49:45,560 Kirsten Tibballs! 977 00:49:45,560 --> 00:49:47,320 ..the queen of desserts 978 00:49:47,320 --> 00:49:52,120 brings a doozy of a double-round elimination. 979 00:49:52,120 --> 00:49:53,480 (CATH SCREAMS) 980 00:49:53,480 --> 00:49:56,360 I am frantic, but I am giving this everything I've got. 981 00:49:56,360 --> 00:49:57,880 BRENT: I'm literally feeling like 982 00:49:57,880 --> 00:49:59,600 a fish flapping around outside of water. 983 00:49:59,600 --> 00:50:01,160 I'm just struggling. 984 00:50:01,160 --> 00:50:02,520 (BLOWS RASPBERRY) (GASPS) 985 00:50:02,520 --> 00:50:03,680 Ooh! 986 00:50:03,680 --> 00:50:05,840 They'll have to push it to their limits... 987 00:50:05,840 --> 00:50:07,920 MALISSA: I've survived so many eliminations, 988 00:50:07,920 --> 00:50:10,400 but there is definitely fight in me. 989 00:50:10,400 --> 00:50:13,240 ..in this top 5 decider. 990 00:50:13,240 --> 00:50:14,280 DECLAN: If I'm going home, 991 00:50:14,280 --> 00:50:15,720 I wanna go home on a bang. 992 00:50:15,720 --> 00:50:16,840 RHIANNON: Competitive Rhiannon 993 00:50:16,840 --> 00:50:17,840 is coming out. 994 00:50:17,840 --> 00:50:19,160 It's game on. 995 00:50:19,160 --> 00:50:21,160 Captions by Red Bee Media