1 00:00:01,000 --> 00:00:05,640 NARRATOR: Previously on MasterChef Australia... 2 00:00:05,640 --> 00:00:10,800 ..the darling of desserts brought a doozy of an elimination. 3 00:00:10,800 --> 00:00:12,600 This is your pantry... 4 00:00:12,600 --> 00:00:14,200 ..for both rounds. 5 00:00:14,200 --> 00:00:15,640 (GASPS) And... 6 00:00:17,600 --> 00:00:19,520 ..Brent played his pin early... 7 00:00:19,520 --> 00:00:21,120 I'm playing the pin. 8 00:00:21,120 --> 00:00:23,280 Brent's played his pin, ladies and gentlemen. 9 00:00:23,280 --> 00:00:26,760 ..so the others pulled out all the stops. 10 00:00:26,760 --> 00:00:27,880 Hot tray! 11 00:00:27,880 --> 00:00:30,960 I am frantic, but I am giving this everything I've got. 12 00:00:30,960 --> 00:00:34,480 (DECLAN SIGHS) If I'm going home, I wanna go home on a bang. 13 00:00:34,480 --> 00:00:36,400 JOCK: It ticked all the boxes for me. 14 00:00:36,400 --> 00:00:38,000 MELISSA: That was a delicious plate of food. 15 00:00:38,000 --> 00:00:41,520 KIRSTEN: I loved every aspect of what you created. 16 00:00:41,520 --> 00:00:42,600 Amazing. 17 00:00:42,600 --> 00:00:46,560 But we had to say farewell to Malissa. 18 00:00:46,560 --> 00:00:50,520 MALISSA: I've made the top 6 and I'm gonna walk away with that. 19 00:00:50,520 --> 00:00:53,240 I feel so proud of the person I've become. 20 00:00:53,240 --> 00:00:54,720 Love you! 21 00:00:57,680 --> 00:00:59,160 Tonight, 22 00:00:59,160 --> 00:01:04,440 our top 5 are tantalisingly close to the finish line. 23 00:01:04,440 --> 00:01:06,240 THEO: My eyes are on the prize, for sure. 24 00:01:06,240 --> 00:01:11,000 Could this mystery box lead to their immunity? 25 00:01:27,240 --> 00:01:28,480 (JOYOUS MUSIC) 26 00:01:28,480 --> 00:01:30,360 THEO: Top 5! 27 00:01:30,360 --> 00:01:32,480 Can you believe it? 28 00:01:32,480 --> 00:01:34,480 We made it through! RHIANNON: Oh, man. 29 00:01:36,000 --> 00:01:39,320 Honestly just...crazy. I know. 30 00:01:42,720 --> 00:01:44,600 RHIANNON: Here we go! 31 00:01:48,960 --> 00:01:50,720 (ALL CHEER) 32 00:01:53,080 --> 00:01:54,160 THEO: Oh! 33 00:01:54,160 --> 00:01:56,240 They're the bonny top 5! 34 00:01:56,240 --> 00:01:57,760 Pick a box! 35 00:02:06,160 --> 00:02:07,680 Morning, everyone! 36 00:02:07,680 --> 00:02:08,880 ALL: Morning! 37 00:02:08,880 --> 00:02:11,680 There's only five of you left, so you know what that means. 38 00:02:11,680 --> 00:02:15,080 You're the top 5 of MasterChef 2023! 39 00:02:15,080 --> 00:02:16,480 (ALL CHEER) 40 00:02:18,520 --> 00:02:21,320 And the good news keeps coming. 41 00:02:21,320 --> 00:02:22,440 Ooh! 42 00:02:22,440 --> 00:02:25,200 If you cook one of the best dishes over the next three days... 43 00:02:26,280 --> 00:02:30,640 ..you win a spot straight into Thursday's Immunity Challenge, 44 00:02:30,640 --> 00:02:35,720 where one of you will become the first contestant 45 00:02:35,720 --> 00:02:37,520 into Finals Week! 46 00:02:37,520 --> 00:02:40,080 Oooh! Oh, whoa! 47 00:02:40,080 --> 00:02:41,600 Yes! 48 00:02:42,720 --> 00:02:44,840 Now we're talking, eh? What about you, Theo? 49 00:02:44,840 --> 00:02:46,320 Grin from ear to ear. 50 00:02:46,320 --> 00:02:47,880 Mate, I'm pumped. 51 00:02:47,880 --> 00:02:49,360 I'm raring to go. 52 00:02:49,360 --> 00:02:52,760 I wanna get that finals position locked in straightaway. 53 00:02:53,760 --> 00:02:56,880 And, Rhiannon, all the way up the back there. 54 00:02:56,880 --> 00:02:59,600 You're stoked, aren't ya? Mate, I'm so stoked. 55 00:02:59,600 --> 00:03:02,240 How do you feel, though? Top 5. 56 00:03:02,240 --> 00:03:04,080 Do you reckon you can go all the way? 57 00:03:04,080 --> 00:03:06,960 Yeah, bloody oath. Like, I'm proper competitive, you know? 58 00:03:06,960 --> 00:03:10,280 So my gloves are off and I'm, like, ready to rumble. 59 00:03:10,280 --> 00:03:12,440 Well, let's rumble. 60 00:03:12,440 --> 00:03:13,720 (LAUGHS) 61 00:03:13,720 --> 00:03:16,760 Let's talk about the little mystery box in front of you. 62 00:03:16,760 --> 00:03:19,640 I'm just gonna let it do all the talking. 63 00:03:23,840 --> 00:03:25,320 You can lift your lids now. 64 00:03:25,320 --> 00:03:26,560 Oh! 65 00:03:27,760 --> 00:03:28,760 Ah! 66 00:03:28,760 --> 00:03:30,360 Ooh! 67 00:03:30,360 --> 00:03:32,720 THEO: I lift the lid of the mystery box 68 00:03:32,720 --> 00:03:36,320 and I see gardening equipment and some tomatoes. 69 00:03:37,920 --> 00:03:39,520 What have we got here, eh? 70 00:03:39,520 --> 00:03:42,800 You'll notice there's some gloves, some secateurs, a trowel 71 00:03:42,800 --> 00:03:44,400 in each box. 72 00:03:44,400 --> 00:03:48,680 Today, we want you to put these tools to good use. 73 00:03:48,680 --> 00:03:51,560 Roll up your sleeves, because in this cook, 74 00:03:51,560 --> 00:03:56,000 you'll be utilising the beautiful MasterChef garden. 75 00:03:56,000 --> 00:04:00,120 The MasterChef garden is an absolute blessing. 76 00:04:00,120 --> 00:04:04,480 Such fresh ingredients literally on the doorstep. 77 00:04:04,480 --> 00:04:08,480 So we want you to use at least two ingredients 78 00:04:08,480 --> 00:04:11,600 from out in the garden in a delicious dish today. 79 00:04:11,600 --> 00:04:14,040 As well as the garden ingredients, 80 00:04:14,040 --> 00:04:16,520 we got a little surprise in the box there for you - 81 00:04:16,520 --> 00:04:20,600 some fresh Perino tomatoes to use in your dish. 82 00:04:23,320 --> 00:04:25,520 OK, here are the rules. 83 00:04:25,520 --> 00:04:27,560 We're giving you 60 minutes. 84 00:04:27,560 --> 00:04:29,760 The regular pantry is open. 85 00:04:30,800 --> 00:04:33,080 So there's nothing stopping you from 86 00:04:33,080 --> 00:04:35,800 knocking it out of the garden today. 87 00:04:35,800 --> 00:04:37,360 (WHISPERS) Yes! 88 00:04:37,360 --> 00:04:39,000 Go wild. 89 00:04:39,000 --> 00:04:40,960 Are you ready to get your hands dirty? 90 00:04:40,960 --> 00:04:42,440 CATH: Yes. 91 00:04:42,440 --> 00:04:43,520 Yep. 92 00:04:43,520 --> 00:04:45,560 Good, because your time starts now. 93 00:04:45,560 --> 00:04:47,440 (JUDGES CLAP) 94 00:04:47,440 --> 00:04:49,240 (EXCITING MUSIC) 95 00:04:49,240 --> 00:04:51,040 RHIANNON: Whoo! Here we go! 96 00:04:51,040 --> 00:04:52,920 Let's go, girlfriend! Let's go. 97 00:04:54,800 --> 00:04:57,320 I never thought I would be top 5 98 00:04:57,320 --> 00:05:00,240 and, you know, the closer you get, the more hungrier you get. 99 00:05:00,240 --> 00:05:02,960 Now competitive Rhiannon is coming out. 100 00:05:02,960 --> 00:05:04,440 It's, like, game on. 101 00:05:04,440 --> 00:05:06,240 I'm very excited today. 102 00:05:06,240 --> 00:05:07,960 What are we picking, ladies? 103 00:05:07,960 --> 00:05:11,440 Well, I'm doing, like, a roasted eggplant base. 104 00:05:11,440 --> 00:05:13,800 And then I'm gonna do a hibachi snapper. 105 00:05:13,800 --> 00:05:14,920 Yeah. 106 00:05:14,920 --> 00:05:17,560 And then I'm going to do a tomato-and-roasted-eggplant 107 00:05:17,560 --> 00:05:18,560 sort of dressing. 108 00:05:18,560 --> 00:05:19,560 Nice! Yeah. 109 00:05:19,560 --> 00:05:22,240 The only fish I've cooked in this kitchen is with Josh Niland. 110 00:05:22,240 --> 00:05:23,720 I got a high-five off him. 111 00:05:23,720 --> 00:05:25,280 But that's it. 112 00:05:25,280 --> 00:05:28,400 So this is the only time I've cooked fish on my own. 113 00:05:28,400 --> 00:05:31,040 I'm totally hoping to show the judges that I deserve the spot 114 00:05:31,040 --> 00:05:32,520 in the top 5. 115 00:05:32,520 --> 00:05:34,560 Today's the day! Pull it out. 116 00:05:34,560 --> 00:05:36,800 We got 60 minutes, you know? Make it happen! 117 00:05:36,800 --> 00:05:39,800 I want the dish to have a beautiful smoky flavour so, you know what? 118 00:05:39,800 --> 00:05:41,280 I'm gonna push my comfort zone. 119 00:05:41,280 --> 00:05:43,200 I'm gonna use the hibachi. 120 00:05:43,200 --> 00:05:46,880 No, I haven't used the hibachi much and I'm a little bit scared of it. 121 00:05:46,880 --> 00:05:50,880 But I thought, "You know what? I'm ready to give it a red-hot crack." 122 00:05:50,880 --> 00:05:52,640 (CHUCKLES NERVOUSLY) 123 00:05:54,880 --> 00:05:56,360 MELISSA: What are you doing, Cath? 124 00:05:56,360 --> 00:05:58,920 I'm gonna do a summer lasagne. Oh! 125 00:05:58,920 --> 00:06:01,400 How would you define a summer lasagne? 126 00:06:01,400 --> 00:06:03,520 So it's gonna be an open lasagne. 127 00:06:03,520 --> 00:06:06,680 Some roasted tomatoes, grilled zucchini, 128 00:06:06,680 --> 00:06:08,160 some, um, ricotta. 129 00:06:08,160 --> 00:06:09,640 Liking what I'm seeing. OK. 130 00:06:09,640 --> 00:06:11,360 I'm just going out to get, um, garlic. 131 00:06:11,360 --> 00:06:12,480 Go and do it! 132 00:06:14,080 --> 00:06:15,680 (MUTTERS) Garlic, garlic, garlic! 133 00:06:16,840 --> 00:06:19,600 Love this mystery box. Absolutely love this mystery box. 134 00:06:19,600 --> 00:06:22,800 Any time the contestants have free rein at the garden 135 00:06:22,800 --> 00:06:24,280 and they HAVE to use it, 136 00:06:24,280 --> 00:06:25,920 I think is a good challenge - 137 00:06:25,920 --> 00:06:27,920 and I hope they use it to their advantage today. 138 00:06:27,920 --> 00:06:30,800 For me, I'd wanna try and stick out from the crowd. 139 00:06:30,800 --> 00:06:33,320 There's plenty of stuff out there. Plenty of stuff. 140 00:06:33,320 --> 00:06:35,160 But, you know, tomatoes are in the mystery box. 141 00:06:35,160 --> 00:06:36,960 What's your favourite tomato combo? 142 00:06:36,960 --> 00:06:40,120 Uh, tomato and burrata. Classico. 143 00:06:40,120 --> 00:06:41,320 Done. You? Nice. 144 00:06:41,320 --> 00:06:43,760 Uh, chilli lemon crab. Yum! 145 00:06:43,760 --> 00:06:45,920 For me, tomato and black pepper. 146 00:06:45,920 --> 00:06:47,920 You know, and then you can just centre the dish 147 00:06:47,920 --> 00:06:49,600 around those two big flavours. 148 00:06:49,600 --> 00:06:51,720 It is every cook and chef's dream 149 00:06:51,720 --> 00:06:53,720 to have that kind of garden to draw on - 150 00:06:53,720 --> 00:06:57,000 whatever is in season, whatever is just smelling good, 151 00:06:57,000 --> 00:06:58,480 looking great, 152 00:06:58,480 --> 00:07:00,280 and they can integrate that into their dish today 153 00:07:00,280 --> 00:07:02,120 hopefully for the best dish of the day. 154 00:07:02,120 --> 00:07:03,600 THEO: Let's go. 155 00:07:03,600 --> 00:07:05,400 Let's go! Oh, how good is it out here? 156 00:07:05,400 --> 00:07:06,680 Mate, it's beautiful! 157 00:07:06,680 --> 00:07:08,440 Oop! 158 00:07:08,440 --> 00:07:10,200 Walking into the MasterChef garden, 159 00:07:10,200 --> 00:07:13,160 I can smell beautiful aromas from the herbs. 160 00:07:13,160 --> 00:07:16,200 I've got so many ideas in my head, 161 00:07:16,200 --> 00:07:18,280 but it just keeps pointing me in one direction. 162 00:07:18,280 --> 00:07:21,360 I've wanted to do this since the start of the competition. 163 00:07:21,360 --> 00:07:24,280 And today's challenge, it's all about the garden, 164 00:07:24,280 --> 00:07:26,840 so now's the perfect time to bring this dish out. 165 00:07:28,080 --> 00:07:30,040 Oh! What a day! Oh! 166 00:07:30,040 --> 00:07:31,400 Look at this! 167 00:07:31,400 --> 00:07:32,920 Beautiful! 168 00:07:32,920 --> 00:07:35,120 How nice is it out here? 169 00:07:35,120 --> 00:07:36,600 What are you thinking, mate? 170 00:07:36,600 --> 00:07:38,680 Look, I wanna use the really nice herbs 171 00:07:38,680 --> 00:07:40,160 in dolmades. 172 00:07:40,160 --> 00:07:41,680 Ooh! I love dolmades. 173 00:07:41,680 --> 00:07:43,160 My mum's recipe. Yep. 174 00:07:43,160 --> 00:07:46,560 What's in your mum's version of dolmades that makes them so good? 175 00:07:46,560 --> 00:07:49,520 Uh, I don't know actually if it's anything different. 176 00:07:49,520 --> 00:07:52,240 I think it's a lot of love in there, that's for sure. 177 00:07:52,240 --> 00:07:55,160 Um, loads of mint, loads of thyme. 178 00:07:55,160 --> 00:07:58,120 Those things are what make them the best 179 00:07:58,120 --> 00:08:00,280 and I think I can do that today. 180 00:08:00,280 --> 00:08:02,360 Amazing. I'm looking forward to that. 181 00:08:02,360 --> 00:08:03,840 Are you serving them with anything or... 182 00:08:03,840 --> 00:08:06,440 Yeah, I'll make a dip with it too, I think, 183 00:08:06,440 --> 00:08:08,080 and a tzatziki, 'cause it goes really well. 184 00:08:08,080 --> 00:08:10,280 So good. Mate, I'm excited. Thanks, mate. 185 00:08:10,280 --> 00:08:13,240 So dolmades are stuffed vine leaves 186 00:08:13,240 --> 00:08:15,200 normally with rice and herbs. 187 00:08:15,200 --> 00:08:17,440 And you can get good ones in a can, 188 00:08:17,440 --> 00:08:21,040 but the ones that are homemade by yiayias 189 00:08:21,040 --> 00:08:23,480 and by, you know, my mum and things like that just... 190 00:08:23,480 --> 00:08:25,440 It's another world. 191 00:08:27,640 --> 00:08:29,360 I really need to push hard today. 192 00:08:30,360 --> 00:08:33,400 This dish means a lot to me and a lot to my family. 193 00:08:33,400 --> 00:08:36,560 I'm fighting super hard for that first-class ticket 194 00:08:36,560 --> 00:08:38,040 into Finals Week. 195 00:08:38,040 --> 00:08:41,520 I want it so bad, so my eyes are on the prize for sure. 196 00:08:42,920 --> 00:08:44,920 I need to really be aware that 197 00:08:44,920 --> 00:08:47,880 I need these dolmades to cook for a long time. 198 00:08:47,880 --> 00:08:52,600 Usually we would take anywhere between two hours and three hours 199 00:08:52,600 --> 00:08:55,320 to perfect the filling of the dolmades. 200 00:08:55,320 --> 00:08:59,080 We would let them simmer away for 45 minutes, an hour. 201 00:08:59,080 --> 00:09:00,600 And today I've got 60 minutes. 202 00:09:00,600 --> 00:09:03,800 So I need to really work fast. 203 00:09:06,040 --> 00:09:09,160 I don't love working fast as it is. I'm kind of a cruiser. 204 00:09:11,480 --> 00:09:13,640 And so I'm hoping that I can pull it off. 205 00:09:16,280 --> 00:09:17,400 More lemon. 206 00:09:19,240 --> 00:09:20,400 Alright. 207 00:09:22,560 --> 00:09:24,160 Beautiful day! 208 00:09:24,160 --> 00:09:26,840 Feeling really good about today's challenge. 209 00:09:26,840 --> 00:09:28,960 You know, open pantry, open garden. 210 00:09:28,960 --> 00:09:30,600 It's a pretty awesome day. 211 00:09:30,600 --> 00:09:31,840 Alright, alright. 212 00:09:33,160 --> 00:09:34,720 I see the big banana tree. 213 00:09:34,720 --> 00:09:36,200 Yeah. They're looking good. 214 00:09:36,200 --> 00:09:40,360 So I'm thinking, "Beautiful. I can serve my dish on the banana leaf 215 00:09:40,360 --> 00:09:42,920 "or steam some kind of fish on the leaf." 216 00:09:42,920 --> 00:09:44,640 Would you look at this? 217 00:09:44,640 --> 00:09:48,120 I see all the beautiful red chillies just light up. 218 00:09:48,120 --> 00:09:50,200 They look like they're ready to harvest, 219 00:09:50,200 --> 00:09:53,240 so I get my hands on a bunch of chillies. 220 00:09:53,240 --> 00:09:55,080 JOCK: What have you got there? 221 00:09:55,080 --> 00:09:57,800 I got some chillies and some banana leaves. 222 00:09:57,800 --> 00:09:59,280 Have you tried one of those chillies? 223 00:09:59,280 --> 00:10:01,840 Yeah. They're not very spicy. The seeds are. 224 00:10:01,840 --> 00:10:03,880 Did you have a little bite? Yeah, I did. 225 00:10:03,880 --> 00:10:06,520 I had a little nibble. Eat a whole one. 226 00:10:06,520 --> 00:10:08,160 No, I can't do that. Why? 227 00:10:08,160 --> 00:10:11,080 Well, if there's money involved, I might. 228 00:10:11,080 --> 00:10:13,240 Go on, then. 20 bucks. (LAUGHS) 229 00:10:13,240 --> 00:10:15,360 Why don't YOU eat a chilli, Jock? 230 00:10:15,360 --> 00:10:16,960 Why don't WE eat a chilli together? 231 00:10:16,960 --> 00:10:18,440 Nuh. Come on, let's go. 232 00:10:18,440 --> 00:10:19,720 Nuh, been there, done that. 233 00:10:19,720 --> 00:10:21,200 Come on! Not happening. 234 00:10:21,200 --> 00:10:23,040 Nuh. Nuh. 235 00:10:23,040 --> 00:10:25,320 Look, I'll give us a little small one each. 236 00:10:25,320 --> 00:10:27,040 Nuh, I'm not doing it. Why? 237 00:10:27,040 --> 00:10:29,320 I'm just... I'm just gonna exit. 238 00:10:29,320 --> 00:10:31,920 (LAUGHS) 239 00:10:31,920 --> 00:10:33,800 Everything's sort of on track. 240 00:10:35,360 --> 00:10:36,920 So good. 241 00:10:36,920 --> 00:10:39,480 This...is gonna be epic! 242 00:10:41,040 --> 00:10:42,760 DECLAN: This stage in the competition, 243 00:10:42,760 --> 00:10:44,920 you go hard or you go home, pretty much. 244 00:10:44,920 --> 00:10:46,720 I'm gonna be going as hard as I can. 245 00:10:48,120 --> 00:10:51,280 So today I'm doing my take on a traditional Thai dish, 246 00:10:51,280 --> 00:10:56,040 pla tod kamin, which is a turmeric-and-garlic fried fish. 247 00:10:56,040 --> 00:10:59,920 There was these beautiful dinner-plate-sized snappers 248 00:10:59,920 --> 00:11:01,440 in the pantry. 249 00:11:01,440 --> 00:11:03,560 I'm gonna be serving it on my banana leaf. 250 00:11:03,560 --> 00:11:06,200 I'm gonna be chucking some chillies from the garden 251 00:11:06,200 --> 00:11:09,000 in that turmeric-garlic marinade 252 00:11:09,000 --> 00:11:10,480 and it's gonna have a beautiful 253 00:11:10,480 --> 00:11:12,880 tomato-Thai-basil vinaigrette over the top. 254 00:11:16,200 --> 00:11:18,480 You know, I never thought I'd make it this far. 255 00:11:18,480 --> 00:11:20,200 So I've just gotta keep motoring 256 00:11:20,200 --> 00:11:21,880 and yeah, just give it my best. 257 00:11:24,480 --> 00:11:26,360 ANDY: We want a plate full of garden goodness. 258 00:11:26,360 --> 00:11:27,840 45 minutes to go. 259 00:11:27,840 --> 00:11:30,040 (JUDGES CLAP) 260 00:11:44,640 --> 00:11:47,040 BRENT: It's a white-apron day. I'm feeling good. 261 00:11:47,040 --> 00:11:50,720 As sad as it was departing the immunity pin, 262 00:11:50,720 --> 00:11:52,560 it got me to top 5. 263 00:11:52,560 --> 00:11:56,880 This is as far as I have been in this competition. 264 00:11:56,880 --> 00:12:00,200 And I need to prove to myself that I deserve to be here. 265 00:12:00,200 --> 00:12:02,440 So I wanna win today 266 00:12:02,440 --> 00:12:04,880 because that gets me into the immunity cook-off 267 00:12:04,880 --> 00:12:07,080 and the chance to get into top 4. 268 00:12:07,080 --> 00:12:08,960 It's gonna be a race to the finish. 269 00:12:10,720 --> 00:12:14,120 It's time to unleash the secret weapon. 270 00:12:14,120 --> 00:12:17,040 Today I'm doing pork belly on a skewer. 271 00:12:17,040 --> 00:12:19,560 It's gonna be pressure-cooked first, then finished on the hibachi. 272 00:12:19,560 --> 00:12:21,120 A sweet adobo sauce. 273 00:12:21,120 --> 00:12:22,760 We've got corn and fennel underneath that. 274 00:12:22,760 --> 00:12:25,000 And a really refreshing salsa on top. 275 00:12:25,000 --> 00:12:28,400 and a pinakurat, which is a coconut spiced vinegar. 276 00:12:29,400 --> 00:12:31,760 So this dish I've been working on for a bit. 277 00:12:31,760 --> 00:12:33,360 It's like my little baby. 278 00:12:33,360 --> 00:12:34,960 You know, I'm trying to hang onto it 279 00:12:34,960 --> 00:12:36,600 because I know it's really, really yummy. 280 00:12:36,600 --> 00:12:40,080 And I think today, with using two ingredients from the garden, 281 00:12:40,080 --> 00:12:42,000 it's gonna marry up perfect for this dish. 282 00:12:44,800 --> 00:12:45,960 Alright. 283 00:12:47,240 --> 00:12:50,640 The chillies - I've been seeing 'em every morning as I'm walking in. 284 00:12:50,640 --> 00:12:53,640 They're red, they're ripe, they're ready to go. 285 00:12:53,640 --> 00:12:56,080 Look at these beautiful chillies. Whoo! 286 00:12:56,080 --> 00:12:59,200 They're going into the coconut vinegar, which spices it up. 287 00:13:00,640 --> 00:13:03,440 Betel leaf's going in with the Perino tomatoes, a salsa. 288 00:13:03,440 --> 00:13:06,520 And the finger lime on top. Beautiful. 289 00:13:06,520 --> 00:13:07,800 Alright, let's go. 290 00:13:10,000 --> 00:13:11,600 I wanna win this today. 291 00:13:11,600 --> 00:13:14,080 So it's time to take it up another level. 292 00:13:26,640 --> 00:13:29,720 I'm really excited about this challenge. 293 00:13:29,720 --> 00:13:31,800 Ooh! Nice! 294 00:13:31,800 --> 00:13:34,520 Today I'm going to be making a summer lasagne. 295 00:13:34,520 --> 00:13:35,800 It's good? Happy? 296 00:13:35,800 --> 00:13:38,520 It's gonna be a real push to do it in 60 minutes. 297 00:13:38,520 --> 00:13:41,320 So I'm using those beautiful tomatoes, 298 00:13:41,320 --> 00:13:43,880 gonna pick that beautiful fresh parsley and basil. 299 00:13:43,880 --> 00:13:45,200 (WHISPERS) OK. 300 00:13:45,200 --> 00:13:47,080 What more could you need? 301 00:13:50,840 --> 00:13:53,080 There's a lot going on in this dish. 302 00:13:53,080 --> 00:13:55,640 I'm just worrying about getting it done. 303 00:13:55,640 --> 00:13:57,640 I've got 40 minutes to go. 304 00:13:57,640 --> 00:13:59,280 I just need to get moving. 305 00:14:00,600 --> 00:14:03,040 Whoo! Lasagne in an hour! 306 00:14:03,040 --> 00:14:05,400 I've got my ricotta on. 307 00:14:05,400 --> 00:14:06,920 I've got my pasta resting. 308 00:14:06,920 --> 00:14:08,880 I've had my tomato roasting. 309 00:14:08,880 --> 00:14:13,080 I've just put those tomatoes infusing and some garlic from the garden. 310 00:14:16,240 --> 00:14:18,200 I think I have to be mindful today 311 00:14:18,200 --> 00:14:20,320 about doing so many elements - 312 00:14:20,320 --> 00:14:22,200 especially that ricotta. 313 00:14:22,200 --> 00:14:23,440 Come on. Come on. 314 00:14:23,440 --> 00:14:26,000 It's not your usual lasagne 315 00:14:26,000 --> 00:14:27,720 where you have that bechamel sauce. 316 00:14:27,720 --> 00:14:30,160 Just relax. Relax. 317 00:14:30,160 --> 00:14:31,800 You can do this. 318 00:14:31,800 --> 00:14:34,840 The ricotta is replacing that creamy element, 319 00:14:34,840 --> 00:14:38,000 so it's very important to have this as part of the dish. 320 00:14:39,200 --> 00:14:42,280 Hopefully in this time frame, I can get it done 321 00:14:42,280 --> 00:14:45,880 and get it done to a standard that deserves it to be the winning dish. 322 00:14:45,880 --> 00:14:47,120 Let's go. 323 00:14:47,120 --> 00:14:48,920 Parsley? (SNAPS FINGERS) 324 00:14:53,640 --> 00:14:57,360 So with my dish today I'm gonna be dicing the tomatoes 325 00:14:57,360 --> 00:15:01,440 and serving that with my Thai basil that I've picked from the garden. 326 00:15:04,160 --> 00:15:05,880 My marinade from the fish - 327 00:15:05,880 --> 00:15:08,320 I'm incorporating my chillies from the garden. 328 00:15:09,520 --> 00:15:12,560 Lots of chillies going in there. I love a bit of chilli. 329 00:15:12,560 --> 00:15:15,120 They're going in with turmeric and garlic. 330 00:15:15,120 --> 00:15:16,880 I'm gonna marinate the fish in that. 331 00:15:18,800 --> 00:15:21,800 This is just gonna give it that Thai flavour. 332 00:15:21,800 --> 00:15:24,080 And I'm just gonna let it sit and marinate 333 00:15:24,080 --> 00:15:25,920 before cooking it. 334 00:15:31,960 --> 00:15:34,920 OK. Alright, hang on a sec. I've just gotta make sure... 335 00:15:34,920 --> 00:15:36,720 RHIANNON: Fire, fire, fire today. 336 00:15:36,720 --> 00:15:39,920 I love fire, and I'm, like, if you've got it, play with it! 337 00:15:39,920 --> 00:15:41,000 (LAUGHS) 338 00:15:42,760 --> 00:15:45,200 They're gonna be nice and smoky. 339 00:15:46,440 --> 00:15:48,000 Rhiannon. G'day, Andy. 340 00:15:48,000 --> 00:15:50,080 Lot of charry-charry, smoky-smoky... 341 00:15:50,080 --> 00:15:52,600 Smoky-smoky, charry-charry, yes. What's going on? What's the dish? 342 00:15:52,600 --> 00:15:55,680 I'm doing, like, a chunky eggplant Thai-style relish... 343 00:15:55,680 --> 00:15:56,680 OK. 344 00:15:56,680 --> 00:15:59,680 ..with a beautiful tomato and eggplant dressing 345 00:15:59,680 --> 00:16:01,240 with hibachi-fried snapper. 346 00:16:01,240 --> 00:16:02,720 Hibachi-fried snapper. Yeah. 347 00:16:02,720 --> 00:16:04,200 Like whole fish or... Just a fillet. 348 00:16:04,200 --> 00:16:05,360 Just a fillet. Yep. 349 00:16:05,360 --> 00:16:08,240 I'm just trying to think a little bit more cleanly than I normally do. 350 00:16:08,240 --> 00:16:09,720 If you know what I mean. 351 00:16:09,720 --> 00:16:11,200 Like, just have a beautiful eggplant relish, 352 00:16:11,200 --> 00:16:13,520 a beautiful piece of snapper and a beautiful dressing. 353 00:16:14,520 --> 00:16:16,520 Where does the texture come in? 354 00:16:16,520 --> 00:16:18,360 Any texture going on? 355 00:16:18,360 --> 00:16:20,600 You need to think about some sort of garnish. 356 00:16:20,600 --> 00:16:23,200 It sounds creative, the two relishes. 357 00:16:23,200 --> 00:16:26,000 I'd try and match the creativity with a garnish. 358 00:16:26,000 --> 00:16:27,080 OK. 359 00:16:27,080 --> 00:16:30,320 And I think everything's looking quite dark. 360 00:16:33,400 --> 00:16:34,400 True. 361 00:16:35,760 --> 00:16:38,000 I think two things. Texture. Yep. 362 00:16:38,000 --> 00:16:39,480 And then also colour. OK. 363 00:16:39,480 --> 00:16:41,480 They're the two things that you need to think about. 364 00:16:41,480 --> 00:16:43,280 Maybe you can combine 'em. Yes. 365 00:16:43,280 --> 00:16:44,800 Thanks, Andy. 366 00:16:44,800 --> 00:16:48,560 So let's just have a think outside the box. 367 00:16:48,560 --> 00:16:50,560 I need to sort of think about a crispy element. 368 00:16:50,560 --> 00:16:52,720 So, yeah, I'm kind of trying to... 369 00:16:52,720 --> 00:16:54,600 ..have a little think while I'm playing. 370 00:16:58,160 --> 00:17:00,360 I'm gonna do this. Hang on, you can wait for that. 371 00:17:00,360 --> 00:17:01,840 I just want this done first, OK? 372 00:17:01,840 --> 00:17:04,560 How ya goin'? Hey. How you goin'? 373 00:17:04,560 --> 00:17:05,560 Yeah, not bad! 374 00:17:11,080 --> 00:17:12,680 Alright, we've all had a little look around. 375 00:17:12,680 --> 00:17:15,120 Who did you see? I went to Rhiannon. 376 00:17:15,120 --> 00:17:18,520 It seems like a good idea and I trust her to make the flavours kick. 377 00:17:18,520 --> 00:17:21,160 It's a hibachi piece of snapper. 378 00:17:21,160 --> 00:17:23,280 Then she's got some charred eggplant 379 00:17:23,280 --> 00:17:25,240 which she's going to make into some relish. 380 00:17:25,240 --> 00:17:27,720 I was, like, "Where's the rest of the dish? 381 00:17:27,720 --> 00:17:29,560 "Where's the texture? Where's the colour?" 382 00:17:29,560 --> 00:17:32,400 So she's now thinking, "How can I get that into the dish?" 383 00:17:32,400 --> 00:17:34,720 'Cause it just sounds like fish and two... 384 00:17:34,720 --> 00:17:36,200 Components. Right. Accompaniments. Yeah. 385 00:17:36,200 --> 00:17:39,800 Cath is doing an open summer lasagne. 386 00:17:39,800 --> 00:17:43,720 So there's a pangrattato, there's ricotta that she's making. 387 00:17:43,720 --> 00:17:46,440 She seems solid on the idea, 388 00:17:46,440 --> 00:17:48,800 not solid on how much time she has left. 389 00:17:48,800 --> 00:17:50,600 What I can feel is Finals Week. 390 00:17:50,600 --> 00:17:52,520 You know, they're ramping it up. 391 00:17:52,520 --> 00:17:54,600 They know that they only need to cook 392 00:17:54,600 --> 00:17:58,800 a handful of absolute crackers and they are into the grand finale. 393 00:17:58,800 --> 00:18:00,600 So I think we're on the home stretch now. 394 00:18:00,600 --> 00:18:01,800 Yeah. Sounds good. 395 00:18:01,800 --> 00:18:02,920 Here we go. 396 00:18:05,440 --> 00:18:07,680 Let's go, let's go, let's go, let's go. 397 00:18:07,680 --> 00:18:09,160 We can do this. 398 00:18:11,080 --> 00:18:14,760 Now is not the time to be in the weeds. You have 30 minutes left! 399 00:18:18,080 --> 00:18:19,720 ANDY: Let's go, top 5! 400 00:18:20,960 --> 00:18:22,440 Did that just happen? 401 00:18:23,680 --> 00:18:25,680 I'm really making a mess today. 402 00:18:25,680 --> 00:18:28,600 Come on, sweetie. You can do this, love. 403 00:18:32,120 --> 00:18:33,960 I am running out of time 404 00:18:33,960 --> 00:18:36,160 and I need to roll these dolmades. 405 00:18:36,160 --> 00:18:39,400 In the filling, I've got my onions, rice, 406 00:18:39,400 --> 00:18:41,160 my beautiful Perino tomatoes, 407 00:18:41,160 --> 00:18:43,400 thyme, oregano, mint. 408 00:18:43,400 --> 00:18:47,000 But I've got 30 minutes to go 409 00:18:47,000 --> 00:18:49,400 and I haven't even put my dolmades on. 410 00:18:49,400 --> 00:18:51,480 And they need way longer than that to cook. 411 00:18:51,480 --> 00:18:54,360 I get it on...quick sticks. 412 00:18:54,360 --> 00:18:57,080 I have to push on, get 'em in the pot. 413 00:18:57,080 --> 00:18:59,120 Who knows - maybe I've got a stroke of luck 414 00:18:59,120 --> 00:19:00,720 and they cook in 30 minutes time. 415 00:19:00,720 --> 00:19:02,720 My mum's dolmades, 416 00:19:02,720 --> 00:19:04,960 what it showcases is the herbs. 417 00:19:04,960 --> 00:19:06,440 And that's what I love about it. 418 00:19:06,440 --> 00:19:09,280 Hopefully do her justice 419 00:19:09,280 --> 00:19:11,280 because she would love that - I know she would. 420 00:19:13,480 --> 00:19:17,640 This dish, it's really something that's close to my heart. 421 00:19:17,640 --> 00:19:19,720 My mum showed me how to cook them 422 00:19:19,720 --> 00:19:22,320 and my yiayia showed her how to cook them. 423 00:19:22,320 --> 00:19:26,400 When my...my yiayia was sick, 424 00:19:26,400 --> 00:19:28,560 there were some recipes we said, 425 00:19:28,560 --> 00:19:30,600 "We've gotta get this written down now 426 00:19:30,600 --> 00:19:32,480 "before Yiayia passes away." 427 00:19:34,120 --> 00:19:36,920 Because these are things that I wanna learn 428 00:19:36,920 --> 00:19:38,400 and I wanna teach my children. 429 00:19:38,400 --> 00:19:42,480 They're so important for our culture and for everyone. 430 00:19:42,480 --> 00:19:45,160 I mean, you wanna be able to taste the old traditions 431 00:19:45,160 --> 00:19:46,720 of every single country. 432 00:19:46,720 --> 00:19:50,200 This is something that should be important to everyone. 433 00:19:51,680 --> 00:19:54,240 You know, with, like, 30 minutes, 434 00:19:54,240 --> 00:19:56,080 pushing it. 435 00:19:58,920 --> 00:20:00,160 I've really gotta motor. 436 00:20:01,880 --> 00:20:03,640 Oh! I don't have much time. 437 00:20:03,640 --> 00:20:06,800 Probably running on adrenaline, so full speed ahead. 438 00:20:06,800 --> 00:20:10,840 I'm just cutting up the Perino tomatoes to go in the little salsa. 439 00:20:10,840 --> 00:20:13,200 The herbs are going in there too. 440 00:20:13,200 --> 00:20:14,560 Ooh, yeah! 441 00:20:16,120 --> 00:20:18,800 I've got the pork in the pressure cooker. 442 00:20:18,800 --> 00:20:22,040 Then you've gotta get it onto the hibachi. 443 00:20:22,040 --> 00:20:24,480 I've gotta get the sauce reducing. I've gotta glaze it. 444 00:20:24,480 --> 00:20:26,240 There's so many things to do. 445 00:20:26,240 --> 00:20:28,280 (STEAM HISSES) 446 00:20:28,280 --> 00:20:30,080 My mind right now, it's racing 447 00:20:30,080 --> 00:20:35,000 because I've picked a dish I know it takes at least 60 minutes to do. 448 00:20:35,000 --> 00:20:38,040 Tell you what, big rig's struggling a bit. 449 00:20:38,040 --> 00:20:41,640 I need to be, like, laser-focused. 450 00:20:42,920 --> 00:20:44,320 Brent... Yup. 451 00:20:44,320 --> 00:20:46,040 How is it going? Yeah, good. 452 00:20:46,040 --> 00:20:47,640 Pork looks good. 453 00:20:47,640 --> 00:20:49,560 OK. So what needs to happen now? 454 00:20:49,560 --> 00:20:52,440 Reduce sauce into glaze? Yeah. I am gonna be... 455 00:20:52,440 --> 00:20:54,240 Are you gonna get it done? Yeah, I'm gonna. 456 00:20:54,240 --> 00:20:56,400 Definitely. I mean, you're so close now. 457 00:20:56,400 --> 00:20:58,000 It's gonna come down to the last 15. 458 00:20:58,000 --> 00:21:00,480 So I think just hold onto the bull with both horns 459 00:21:00,480 --> 00:21:02,000 and just finish this dish. 460 00:21:02,000 --> 00:21:04,080 Make it the most delicious thing 461 00:21:04,080 --> 00:21:05,560 you could possibly offer us today. 462 00:21:05,560 --> 00:21:08,280 Awesome. Thanks, Mel. Thank you. 463 00:21:08,280 --> 00:21:10,160 I wanna win this today. 464 00:21:10,160 --> 00:21:11,640 I wanna get into that immunity cook-off. 465 00:21:11,640 --> 00:21:15,040 I came back to prove to myself that I can go the whole way. 466 00:21:16,520 --> 00:21:18,440 Just try to be focused, 467 00:21:18,440 --> 00:21:20,880 don't let the nerves get the better of me. 468 00:21:21,960 --> 00:21:25,160 It's just about making smart moves, smart decisions... 469 00:21:27,400 --> 00:21:30,360 ..and just keeping the mind calm, baby. 470 00:21:32,640 --> 00:21:34,160 So that's what I'm gonna do. 471 00:21:39,320 --> 00:21:40,840 Cath. Hi! 472 00:21:40,840 --> 00:21:42,480 How you doing? I'm good! 473 00:21:42,480 --> 00:21:44,960 Open lasagne, I hear. Yeah, Jock! 474 00:21:44,960 --> 00:21:48,920 I'm doing beautiful fresh tomatoes. I've got some ricotta there. 475 00:21:48,920 --> 00:21:51,520 And just having a little open lasagne. 476 00:21:51,520 --> 00:21:53,280 How are you doing the tomatoes... 477 00:21:53,280 --> 00:21:56,320 So, look, I've roasted them and then I'm gonna have some fresh as well. 478 00:21:56,320 --> 00:21:59,080 So a bit of a mix. Multi-texture. Yeah! Yeah, yeah. 479 00:21:59,080 --> 00:22:00,560 Multi-depth of flavour. Yep. Yep. 480 00:22:00,560 --> 00:22:02,680 Yeah, yep. Just done that. I'm just gonna... 481 00:22:02,680 --> 00:22:04,480 I just need a little bit. 482 00:22:06,520 --> 00:22:08,160 Oh, ooh! Oh, oh, ooh! 483 00:22:08,160 --> 00:22:10,760 That doesn't look as if it's worked out well. 484 00:22:15,800 --> 00:22:17,280 I can't believe it. 485 00:22:17,280 --> 00:22:21,360 Something's not right with the ricotta. 486 00:22:21,360 --> 00:22:23,080 Oh, my God! 487 00:22:35,680 --> 00:22:37,480 JOCK: That doesn't look as if it's worked out well. 488 00:22:37,480 --> 00:22:40,000 CATH: I'm really nervous right now 489 00:22:40,000 --> 00:22:43,040 because something's not right with the ricotta. 490 00:22:44,520 --> 00:22:47,840 There's not a lot that separated. There's a lot of milk. 491 00:22:49,000 --> 00:22:51,680 But there's not a lot of ricotta. 492 00:22:51,680 --> 00:22:54,120 Yep. I'll get enough out, though, Jock, I know. 493 00:22:54,120 --> 00:22:55,600 Alright. Yep. 494 00:22:55,600 --> 00:22:57,200 Just keep an eye on your time, Cath. 495 00:22:57,200 --> 00:22:59,040 Less than 20 minutes. Yep. 496 00:22:59,040 --> 00:23:00,520 Yeah? Yep. 497 00:23:00,520 --> 00:23:02,000 Come on, Cath. Yep. 498 00:23:02,000 --> 00:23:03,480 Come on, sweetie pie. 499 00:23:03,480 --> 00:23:05,120 Just need a little bit there. 500 00:23:05,120 --> 00:23:07,680 I have to make a decision right now. 501 00:23:07,680 --> 00:23:10,400 I actually run back into the pantry 502 00:23:10,400 --> 00:23:14,520 and I check to see whether we've got some store ricotta... 503 00:23:14,520 --> 00:23:16,160 Oh! Ricotta! 504 00:23:16,160 --> 00:23:18,400 ..to add to the ricotta I've made. 505 00:23:22,040 --> 00:23:23,040 (SIGHS) 506 00:23:23,040 --> 00:23:24,520 Right, you can do this. 507 00:23:24,520 --> 00:23:27,560 Fingers crossed that it'll get me through today. 508 00:23:27,560 --> 00:23:30,560 (SIGHS) OK. Take a deep breath. 509 00:23:30,560 --> 00:23:32,640 Oh, my God, oh, my God. 510 00:23:35,960 --> 00:23:38,760 Bit of fishy business going on over here. 511 00:23:40,960 --> 00:23:42,440 Mate, what are you doing? 512 00:23:42,440 --> 00:23:44,320 I'm doing a dish called pla tod kamin 513 00:23:44,320 --> 00:23:47,320 and it's like a turmeric-and-garlic fried fish. 514 00:23:47,320 --> 00:23:50,560 I'm doing two different sort of elements to it. 515 00:23:50,560 --> 00:23:52,280 Steaming the body of the fish 516 00:23:52,280 --> 00:23:55,560 and I'm just going full-bore fry on the head and wings. 517 00:23:55,560 --> 00:23:58,440 Looking for that spot in the Immunity Challenge, yeah? 518 00:23:58,440 --> 00:24:00,520 Yeah, bloody oath I'm looking for that spot! 519 00:24:00,520 --> 00:24:02,320 Well, mate, only the best dish 520 00:24:02,320 --> 00:24:04,160 will make it through to that Immunity Challenge. 521 00:24:04,160 --> 00:24:06,040 So give it your best, eh? 522 00:24:06,040 --> 00:24:07,520 Alright, thank you. Good luck, mate. 523 00:24:07,520 --> 00:24:09,000 Alright. 524 00:24:09,000 --> 00:24:14,400 It is so easy to overcook or undercook a fish in the steam basket 525 00:24:14,400 --> 00:24:18,000 but today I know exactly what to look for in the fish. 526 00:24:18,000 --> 00:24:19,000 Ahh! 527 00:24:19,000 --> 00:24:21,240 And I just want that beautiful, tender flesh 528 00:24:21,240 --> 00:24:24,000 to fall straight off when the judges are eating it. 529 00:24:27,760 --> 00:24:29,240 I have to nail it. 530 00:24:29,240 --> 00:24:33,040 Top 5 - we all should be able to nail the cook on a fish. 531 00:24:33,040 --> 00:24:35,120 OK, crispy, yeah. 532 00:24:35,120 --> 00:24:37,320 Fresh element, fresh element... 533 00:24:40,880 --> 00:24:42,760 So I've finished the eggplant mix. 534 00:24:42,760 --> 00:24:46,320 I'm thinking eggplant on the bottom, fish on the top... 535 00:24:46,320 --> 00:24:47,800 Mmm! 536 00:24:47,800 --> 00:24:50,160 ..and put the salsa around that. 537 00:24:51,240 --> 00:24:54,480 But I still need to put something crunchy in it. 538 00:24:57,080 --> 00:24:59,080 And I see some beautiful radishes. 539 00:24:59,080 --> 00:25:00,560 Gotcha! 540 00:25:00,560 --> 00:25:02,080 That's what I'm gonna use. 541 00:25:02,080 --> 00:25:04,400 You know what? I saw these bad boys. 542 00:25:04,400 --> 00:25:06,080 Beautiful pickled radish. 543 00:25:06,080 --> 00:25:07,640 That'll be my crunch. 544 00:25:07,640 --> 00:25:09,440 I'll pickle it - it'll give my acidity. 545 00:25:09,440 --> 00:25:11,600 So I thought, "That's where I'm gonna go." 546 00:25:11,600 --> 00:25:13,840 Feeling really good with this cook 547 00:25:13,840 --> 00:25:16,440 but I look up and it's, like, time is ticking away. 548 00:25:16,440 --> 00:25:18,560 I gotta get onto the fish! 549 00:25:18,560 --> 00:25:20,760 Like, this is gonna be on top of my dish! 550 00:25:20,760 --> 00:25:23,160 I haven't even started filleting it. 551 00:25:23,160 --> 00:25:24,720 I've still gotta cook it. 552 00:25:24,720 --> 00:25:26,200 (DRAMATIC MUSIC) 553 00:25:37,360 --> 00:25:39,880 So now I've rolled all my dolmades. 554 00:25:39,880 --> 00:25:42,680 I have to really just cross everything 555 00:25:42,680 --> 00:25:44,160 that I can - 556 00:25:44,160 --> 00:25:46,120 maybe we'll do one of them too! - 557 00:25:46,120 --> 00:25:48,720 and hope that they cook in time. 558 00:25:49,920 --> 00:25:51,400 But I need to move on. 559 00:25:51,400 --> 00:25:54,120 I need to make a bright, beautiful tzatziki. 560 00:25:55,200 --> 00:25:57,800 Who would have thought - dolmades and tzatziki! 561 00:25:57,800 --> 00:25:59,280 Classic combo. 562 00:25:59,280 --> 00:26:01,000 The best thing in the world, really. 563 00:26:01,000 --> 00:26:03,360 So, yeah, I gotta get it right. 564 00:26:03,360 --> 00:26:06,400 This is my mum's recipe. I can't make a mistake with this one. 565 00:26:07,880 --> 00:26:10,640 It's so nice, a good accompaniment for these dolmades. 566 00:26:10,640 --> 00:26:12,120 It's just gonna lift it. 567 00:26:12,120 --> 00:26:14,880 A bit of brightness. Beautiful thing. 568 00:26:17,320 --> 00:26:21,440 I taste my tzatziki and it's just like my mum's. 569 00:26:21,440 --> 00:26:24,440 Oh, man. So good! 570 00:26:24,440 --> 00:26:26,440 I am super happy with that. 571 00:26:26,440 --> 00:26:28,960 I know that I'm gonna be cutting it fine with the dolmades, 572 00:26:28,960 --> 00:26:31,960 but this tzatziki is a winner - I know that. 573 00:26:31,960 --> 00:26:34,160 Now I have to pray to the Greek gods 574 00:26:34,160 --> 00:26:36,040 that my dolmades will cook in time. 575 00:26:37,160 --> 00:26:39,480 (PROCESSOR WHIRRS) 576 00:26:40,480 --> 00:26:42,600 I hope you've taken what's out there 577 00:26:42,600 --> 00:26:44,640 and you're gonna celebrate it in here. 578 00:26:44,640 --> 00:26:46,520 10 minutes to go. ANDY: 10 minutes! 579 00:26:54,040 --> 00:26:56,440 So I've really applied the pressure to myself today. 580 00:26:58,520 --> 00:27:00,000 How's it looking, Brent? 581 00:27:00,000 --> 00:27:01,520 Yeah, it's coming there. Coming there. 582 00:27:01,520 --> 00:27:06,040 I need to get this sauce reduced, balanced, into almost a glaze. 583 00:27:07,200 --> 00:27:09,120 Tell you what - getting real worried now. 584 00:27:10,200 --> 00:27:12,240 There's not much time left. 585 00:27:12,240 --> 00:27:13,720 It's gonna be so close. 586 00:27:13,720 --> 00:27:16,640 My mind's doing the calculations of how long things are gonna take. 587 00:27:16,640 --> 00:27:20,680 And it is not gonna reduce with this amount of liquid in the pan. 588 00:27:21,680 --> 00:27:23,160 Running out of time. 589 00:27:24,160 --> 00:27:26,960 I've just made a call. I'm gonna pour half into a bowl. 590 00:27:28,160 --> 00:27:30,040 Keep reducing, keep balancing. 591 00:27:31,120 --> 00:27:33,400 I will go right down to the last minute. 592 00:27:37,480 --> 00:27:39,040 Five minutes, crew! Come on! 593 00:27:39,040 --> 00:27:40,720 Come on, let's go! MELISSA: Whoo-hoo! Come on! 594 00:27:42,280 --> 00:27:44,640 Oh, man. I'm going insane. 595 00:27:44,640 --> 00:27:47,720 Five minutes to go. Fish goes on the hibachi. 596 00:27:48,840 --> 00:27:51,080 It's been heating for a while. 597 00:27:52,480 --> 00:27:53,960 Oh, my God! This is so hot! 598 00:27:53,960 --> 00:27:55,400 Oh, man... 599 00:27:57,720 --> 00:28:00,120 This is cooking way faster. I'm not ready! 600 00:28:00,120 --> 00:28:01,960 This is, like, "Aah! What's happening?" 601 00:28:04,520 --> 00:28:06,600 Oh, dear. The fish stuck. 602 00:28:06,600 --> 00:28:07,800 Shit. 603 00:28:07,800 --> 00:28:09,640 I'm panicking and I'm trying to lift it 604 00:28:09,640 --> 00:28:11,360 and the skin's sticking and it's looking terrible. 605 00:28:13,600 --> 00:28:15,080 What am I gonna do? 606 00:28:16,160 --> 00:28:18,000 Bloody hell. What a mess. 607 00:28:29,240 --> 00:28:32,600 I get the nice fillet off and it looks destroyed. 608 00:28:32,600 --> 00:28:34,360 Far out. 609 00:28:35,360 --> 00:28:37,160 Oh, man. The fish stuck. 610 00:28:38,160 --> 00:28:40,880 Just not happy with how it looks. 611 00:28:40,880 --> 00:28:43,800 So I'm just gonna try a couple of little pieces 612 00:28:43,800 --> 00:28:46,720 just to try and make it look as good as I can. 613 00:28:48,000 --> 00:28:50,320 I've got two more pieces - put them on quickly 614 00:28:50,320 --> 00:28:53,320 and hope they look a bit better than my first piece. 615 00:28:54,480 --> 00:28:56,600 I don't know - this is not what I envisioned 616 00:28:56,600 --> 00:28:58,160 at the very beginning of the cook. 617 00:28:58,160 --> 00:29:00,320 It's not where I wanna be. 618 00:29:00,320 --> 00:29:01,680 Um... 619 00:29:01,680 --> 00:29:04,320 I'm, like, a bit... 620 00:29:04,320 --> 00:29:06,120 ..a little bit worried. 621 00:29:06,120 --> 00:29:08,120 We hope we dig your dishes. 622 00:29:08,120 --> 00:29:09,840 Three minutes to go! 623 00:29:09,840 --> 00:29:11,880 Come on, push, push! 624 00:29:15,640 --> 00:29:19,640 Finally the sauce is reduced. It's balanced, it's perfect. 625 00:29:21,000 --> 00:29:22,520 Plating it up, it's what I wanted. 626 00:29:23,840 --> 00:29:25,560 That corn and fennel on the bottom. 627 00:29:25,560 --> 00:29:27,280 Then the pork goes on top. 628 00:29:27,280 --> 00:29:28,760 Salsa on top of that. 629 00:29:28,760 --> 00:29:30,360 And then when you pour this adobo sauce, 630 00:29:30,360 --> 00:29:32,840 it just drowns the corn and fennel 631 00:29:32,840 --> 00:29:34,400 and then that's what you're scooping up. 632 00:29:35,880 --> 00:29:38,120 This is the dish I've been working on 633 00:29:38,120 --> 00:29:40,160 and hopefully the judges like it. 634 00:29:41,840 --> 00:29:44,840 Dig deep, everybody. Two minutes to go. Come on! 635 00:29:44,840 --> 00:29:46,440 (JUDGES CLAP) 636 00:29:47,600 --> 00:29:49,000 How long? 637 00:29:53,080 --> 00:29:54,560 (WHISPERS) Alright, alright. 638 00:29:54,560 --> 00:29:57,040 Yeah, the nerves are starting to kick in 639 00:29:57,040 --> 00:30:00,840 because there is so much riding on the cook of this fish. 640 00:30:04,440 --> 00:30:07,080 If this fish is cooked inconsistently... 641 00:30:08,320 --> 00:30:09,800 ..I'm gonna have no chance 642 00:30:09,800 --> 00:30:12,680 at landing myself for a spot in that immunity cook. 643 00:30:17,600 --> 00:30:19,520 Can I just pinch some of your spoons there? 644 00:30:19,520 --> 00:30:21,240 Yeah. Just take 'em all! 645 00:30:21,240 --> 00:30:23,240 (CHUCKLES) Just take them all. 646 00:30:23,240 --> 00:30:27,440 So my ricotta, I'm just trying to balance it out. 647 00:30:27,440 --> 00:30:30,600 The texture's probably not as creamy as I would have liked. 648 00:30:30,600 --> 00:30:32,440 That's done. That's done. 649 00:30:32,440 --> 00:30:34,640 But I'm happy with my pasta. 650 00:30:34,640 --> 00:30:36,360 Oh, mate, I'm pushing it. 651 00:30:38,000 --> 00:30:39,480 I need to plate this up. So... 652 00:30:39,480 --> 00:30:42,680 I've featured those beautiful Perino tomatoes 653 00:30:42,680 --> 00:30:44,640 roasted and fresh. 654 00:30:44,640 --> 00:30:47,280 So I think the flavour altogether 655 00:30:47,280 --> 00:30:49,200 will be beautiful. 656 00:30:49,200 --> 00:30:51,080 One minute to go! 657 00:30:51,080 --> 00:30:52,080 (CHUCKLES) 658 00:30:53,760 --> 00:30:55,240 Was that it, was it? 659 00:30:55,240 --> 00:30:57,640 Come on, Andy. Put your back into it, mate. 660 00:30:59,080 --> 00:31:00,920 (SHOUTS) One minute to go! MELISSA: Whoo! 661 00:31:00,920 --> 00:31:02,120 (LAUGHS) 662 00:31:13,280 --> 00:31:16,480 So the dolmades have been cooking for about 30 minutes. 663 00:31:16,480 --> 00:31:18,360 There's no time left. 664 00:31:18,360 --> 00:31:20,640 I have to taste one of these dolmades. 665 00:31:20,640 --> 00:31:23,720 Cut into it, I take a bite... 666 00:31:26,640 --> 00:31:28,120 ..and my heart sinks. 667 00:31:28,120 --> 00:31:29,840 The flavours are there, 668 00:31:29,840 --> 00:31:33,080 it's just not exactly where it needs to be. 669 00:31:33,080 --> 00:31:35,760 So the only thing I can do now is plate up. 670 00:31:37,960 --> 00:31:41,960 And I'm definitely thinking about presentation. 671 00:31:41,960 --> 00:31:44,560 So I'm gonna use the props from the mystery box. 672 00:31:44,560 --> 00:31:46,960 I'm gonna use that trowel. I'm gonna sit my dolmades on it. 673 00:31:46,960 --> 00:31:50,560 And that's how I'm gonna plate up and I think it's gonna look amazing. 674 00:31:53,400 --> 00:31:56,720 (BOOMS) 30 seconds! 675 00:31:56,720 --> 00:31:59,880 (JUDGES CLAP) 676 00:31:59,880 --> 00:32:01,600 (MOMENTOUS MUSIC) 677 00:32:05,200 --> 00:32:07,000 Time's running out. 678 00:32:07,000 --> 00:32:09,560 Everything's just...rush at this point. 679 00:32:09,560 --> 00:32:12,840 Put radishes on top. Hide those pieces of fish. 680 00:32:12,840 --> 00:32:15,400 Let's put the beautiful salsas for some more colour. 681 00:32:15,400 --> 00:32:18,680 And I'm thinking, "Ugh, this looks terrible." 682 00:32:23,160 --> 00:32:26,000 JUDGES: 10, 9, 8, 683 00:32:26,000 --> 00:32:28,760 7, 6, 5, 684 00:32:28,760 --> 00:32:32,920 4, 3, 2, 1. 685 00:32:32,920 --> 00:32:34,200 That's it! 686 00:32:34,200 --> 00:32:35,640 Whoo! 687 00:32:37,960 --> 00:32:39,160 Yes! 688 00:32:39,160 --> 00:32:41,640 Well done, everybody. Nice work. 689 00:32:41,640 --> 00:32:43,040 Yes! 690 00:32:44,040 --> 00:32:46,040 Good job. You too, buddy. 691 00:32:46,040 --> 00:32:47,560 I'm confident with all the elements. 692 00:32:47,560 --> 00:32:50,960 Hopefully this is gonna be my dish today. 693 00:32:54,600 --> 00:32:56,840 For this challenge, you had beautiful fresh tomatoes 694 00:32:56,840 --> 00:33:00,880 and the bounty of the MasterChef garden at your disposal. 695 00:33:00,880 --> 00:33:04,080 We're looking for the best dish to go into Thursday's Immunity. 696 00:33:05,440 --> 00:33:08,680 And the first dish we'd like to taste belongs to Brent. 697 00:33:08,680 --> 00:33:10,840 (CONTESTANTS CLAP) 698 00:33:10,840 --> 00:33:12,880 Walking the dish up to the judges, 699 00:33:12,880 --> 00:33:14,720 I'm kinda scared, because 700 00:33:14,720 --> 00:33:17,600 this is a dish I've been working on for quite a while. 701 00:33:19,600 --> 00:33:21,480 God, I hope it...hope it works! 702 00:33:23,240 --> 00:33:25,040 Brent, what have you made us? 703 00:33:26,160 --> 00:33:28,640 I've made pork belly, adobo sauce, 704 00:33:28,640 --> 00:33:30,760 tomato betel leaf salsa, 705 00:33:30,760 --> 00:33:33,240 and corn and fennel. 706 00:33:34,960 --> 00:33:36,640 Please sauce. 707 00:33:43,560 --> 00:33:46,600 Just remind us again - what did you yank out of the garden? 708 00:33:46,600 --> 00:33:50,200 Went and got finger lime, betel leaf, red chillies. 709 00:34:13,720 --> 00:34:14,840 Brent... 710 00:34:17,840 --> 00:34:19,360 ..that would probably have been 711 00:34:19,360 --> 00:34:21,360 one of the best things you've cooked in the kitchen. 712 00:34:21,360 --> 00:34:22,360 Epic. 713 00:34:22,360 --> 00:34:24,680 Because all the flavours are there. 714 00:34:24,680 --> 00:34:27,640 Salsa with the corn and the fennel is delicious, 715 00:34:27,640 --> 00:34:29,800 is really, really, really great. 716 00:34:29,800 --> 00:34:31,520 Brings a lot of flavour to the dish. 717 00:34:31,520 --> 00:34:33,840 Beautiful flavour of the adobo. 718 00:34:33,840 --> 00:34:36,800 It's humming through just underneath that coconut. 719 00:34:36,800 --> 00:34:38,560 I think it's cracking, mate. 720 00:34:41,360 --> 00:34:42,640 (GROANS) 721 00:34:42,640 --> 00:34:44,520 (LAUGHS) This is where it's at. 722 00:34:44,520 --> 00:34:46,280 Like, it's so bloody good, mate. 723 00:34:46,280 --> 00:34:48,240 So delicious. 724 00:34:48,240 --> 00:34:50,120 As far as the flavour goes, man, 725 00:34:50,120 --> 00:34:51,600 that's a 10. 726 00:34:51,600 --> 00:34:53,200 That is a flat-out 10. 727 00:34:53,200 --> 00:34:55,720 I couldn't agree more. Flavours - fantastic. 728 00:34:55,720 --> 00:34:58,400 I like that the predominant flavours coming out of this 729 00:34:58,400 --> 00:35:00,240 are sweet, spicy and smoky 730 00:35:00,240 --> 00:35:02,960 because I think you know how to tame them 731 00:35:02,960 --> 00:35:05,120 and how to bring them into a beautiful shape, 732 00:35:05,120 --> 00:35:08,960 because the flavour balance here was really inspired cooking. 733 00:35:08,960 --> 00:35:11,360 Well done. Yeah, awesome. Thanks, Mel. 734 00:35:11,360 --> 00:35:12,840 Well done, mate. Thanks, guys. 735 00:35:17,480 --> 00:35:19,440 Next up, Theo! 736 00:35:25,920 --> 00:35:30,320 Oh, I feel deflated, I feel disappointed. 737 00:35:33,760 --> 00:35:36,880 I would have loved to have served them my mum's dolmades. 738 00:35:37,880 --> 00:35:40,720 I've let my mum down, my yiayia down. 739 00:35:42,160 --> 00:35:43,640 It's a really horrible feeling. 740 00:35:54,960 --> 00:35:57,800 NARRATOR: Get inspired by our fabulous home cooks. 741 00:35:57,800 --> 00:36:02,760 Stream full episodes of MasterChef Australia now on 10 play. 742 00:36:07,000 --> 00:36:08,480 Pretty obvious, but what did you make? 743 00:36:08,480 --> 00:36:09,760 THEO: Dolmades. 744 00:36:18,800 --> 00:36:21,200 It's not exactly where I wanted it to be, 745 00:36:21,200 --> 00:36:23,640 so I'm a little bit disappointed and angry at myself - 746 00:36:23,640 --> 00:36:27,000 especially being my mum's dish, so, yeah... 747 00:36:40,200 --> 00:36:41,560 Theo. 748 00:36:43,080 --> 00:36:45,000 You know exactly what I'm about to say. 749 00:36:46,320 --> 00:36:47,800 The rice isn't cooked. Yeah. 750 00:36:47,800 --> 00:36:50,000 And the vine leaves haven't cooked down. 751 00:36:50,000 --> 00:36:52,040 And they haven't been able to take on 752 00:36:52,040 --> 00:36:54,640 some of that beautiful tomato liquor that was in the pot either. 753 00:36:54,640 --> 00:36:56,360 'Cause the taste is beautiful. 754 00:36:57,800 --> 00:36:59,280 It just needed more time, man. 755 00:37:01,160 --> 00:37:03,600 I am gonna give you props for your plating, though. 756 00:37:03,600 --> 00:37:05,400 Like, great prop. 757 00:37:05,400 --> 00:37:07,320 Something that looks fantastic. 758 00:37:07,320 --> 00:37:09,480 You've gone to a little bit of extra effort. 759 00:37:09,480 --> 00:37:11,720 Produce comes out of the garden, it tells a story. 760 00:37:11,720 --> 00:37:13,200 It's really nice. 761 00:37:13,200 --> 00:37:16,240 So thank you for going to the extra effort of plating it up beautifully. 762 00:37:17,520 --> 00:37:20,840 This plate of food is no disparagement on your mum's recipe. 763 00:37:20,840 --> 00:37:23,160 I can taste what it might have been like 764 00:37:23,160 --> 00:37:25,640 had you had an extra half an hour 765 00:37:25,640 --> 00:37:28,240 to kind of let things meld a little bit more. 766 00:37:28,240 --> 00:37:30,240 The tzatziki was nice. 767 00:37:30,240 --> 00:37:32,240 It had a really nice balance of flavour to it. 768 00:37:32,240 --> 00:37:35,960 Beautiful texture and just the right balance of everything within there. 769 00:37:35,960 --> 00:37:39,160 I know you're hard on yourself. I'm not going to add to that at all. 770 00:37:39,160 --> 00:37:42,160 Just as you continue to survive in this place, 771 00:37:42,160 --> 00:37:44,600 make smarter decisions and you will stay longer. 772 00:37:44,600 --> 00:37:46,240 Thanks, guys. Thanks. Thanks, Theo. 773 00:37:54,600 --> 00:37:55,800 Cath! 774 00:38:06,640 --> 00:38:08,360 Cath, what did you make us? 775 00:38:08,360 --> 00:38:10,800 This is my summer lasagne. 776 00:38:10,800 --> 00:38:15,200 Roasted tomatoes with some fresh tomatoes and basil, 777 00:38:15,200 --> 00:38:18,040 ricotta and pasta. 778 00:38:21,400 --> 00:38:23,720 Easy to see where you used those beautiful tomatoes. 779 00:38:23,720 --> 00:38:25,200 What did you use from the garden? 780 00:38:25,200 --> 00:38:28,640 Uh, so I used some parsley and basil and the garlic. 781 00:38:54,800 --> 00:38:55,840 Cath. 782 00:38:55,840 --> 00:38:58,760 My biggest problem with this is the ricotta. 783 00:39:01,320 --> 00:39:04,240 And I can see with the perfect ricotta, actually, 784 00:39:04,240 --> 00:39:06,160 that would have been absolutely delicious. 785 00:39:06,160 --> 00:39:07,640 You're so close with that. 786 00:39:07,640 --> 00:39:10,400 It's a beautiful, summery, garden-kinda dish. 787 00:39:10,400 --> 00:39:12,480 And the star of the show are the tomatoes. 788 00:39:12,480 --> 00:39:15,840 I think it was THE correct dish to do today, especially for you. 789 00:39:17,960 --> 00:39:20,440 The ricotta just let you down there a little bit. 790 00:39:21,440 --> 00:39:24,360 Oh, Cath, this could have been an absolute belter. 791 00:39:24,360 --> 00:39:26,360 It was good, but it may not get you 792 00:39:26,360 --> 00:39:28,160 the spot today that you need in the Immunity. 793 00:39:28,160 --> 00:39:30,160 Alright. Thanks, guys. Thank you, Cath! 794 00:39:30,160 --> 00:39:31,200 Thank you! 795 00:39:31,200 --> 00:39:32,760 Thanks. 796 00:39:32,760 --> 00:39:34,280 Good job, Cath. That's alright. 797 00:39:34,280 --> 00:39:35,880 It was awesome. 798 00:39:40,120 --> 00:39:42,000 Rhiannon, let's go! 799 00:39:44,000 --> 00:39:47,000 I'm taking my dish up and I'm feeling really deflated. 800 00:39:47,000 --> 00:39:49,280 The pressure got to me today. 801 00:39:50,440 --> 00:39:51,440 Hey! 802 00:39:51,440 --> 00:39:53,960 Looking at my plate and I'm, like... 803 00:39:53,960 --> 00:39:54,960 My fish! 804 00:39:54,960 --> 00:39:58,000 Like, I absolutely annihilated it. 805 00:39:58,000 --> 00:40:00,360 (MUTTERS) Ooh, that looks like raw fish. 806 00:40:02,600 --> 00:40:04,440 So I'm kind of like, "Eeh..." 807 00:40:04,440 --> 00:40:06,040 Hey, Rhiannon. Hey. 808 00:40:06,040 --> 00:40:08,120 How are ya? Good. 809 00:40:08,120 --> 00:40:09,720 I'm not feeling good. 810 00:40:09,720 --> 00:40:12,320 How are you? Very good. What'd you cook? 811 00:40:12,320 --> 00:40:15,760 Snapper with eggplant and a tomato-and-eggplant relish. 812 00:40:19,760 --> 00:40:21,560 Is there any reason you went for the snapper? 813 00:40:21,560 --> 00:40:22,720 Oh, you know what? 814 00:40:22,720 --> 00:40:25,520 Like, I've just been cooking a bit of snapper and I just like it. 815 00:40:25,520 --> 00:40:28,080 Right. OK, that's... two great reasons. 816 00:40:28,080 --> 00:40:29,880 (LAUGHS) 817 00:40:29,880 --> 00:40:31,840 You can't argue with that logic! No! 818 00:40:31,840 --> 00:40:33,320 That's really, really sound. 819 00:40:33,320 --> 00:40:36,120 How'd you go? 'Cause it was a bit of a topsy-turvy cook for you. 820 00:40:36,120 --> 00:40:39,400 Like, I went alright with, like, the vegetable components. 821 00:40:39,400 --> 00:40:42,160 It was just the fish. I left it till too late. 822 00:40:42,160 --> 00:40:43,160 I noticed! 823 00:40:43,160 --> 00:40:45,040 You didn't even have the fish on the hibachi 824 00:40:45,040 --> 00:40:47,280 until, like, five minutes until the cook was gonna end. 825 00:40:47,280 --> 00:40:50,240 Yeah, I'm a bit devo about the fish. Not gonna lie. 826 00:40:51,480 --> 00:40:52,600 Mmm. 827 00:40:54,120 --> 00:40:55,480 Is it raw? 828 00:40:58,640 --> 00:40:59,760 It's raw. 829 00:41:02,200 --> 00:41:05,160 Once again, I just, like, let the time get away from me. 830 00:41:05,160 --> 00:41:08,200 And I was probably too busy with everything else 831 00:41:08,200 --> 00:41:10,240 and then I just left it way too late. 832 00:41:10,240 --> 00:41:11,840 So, yeah, I'm really disappointed. 833 00:41:12,960 --> 00:41:14,440 It is a missed opportunity. 834 00:41:14,440 --> 00:41:16,000 Don't do that again. 835 00:41:16,000 --> 00:41:17,320 (SIGHS) I know. 836 00:41:17,320 --> 00:41:20,440 Good news is - what colour's that apron? 837 00:41:20,440 --> 00:41:21,920 White! Yeah, baby! 838 00:41:21,920 --> 00:41:24,280 That's bloody awesome news. (LAUGHS) 839 00:41:24,280 --> 00:41:26,120 Thanks, Rhiannon. Thank you, Rhiannon. 840 00:41:26,120 --> 00:41:27,440 Thanks, guys. 841 00:41:31,480 --> 00:41:33,720 Just gotta...pick up my game. 842 00:41:35,040 --> 00:41:36,120 (SIGHS) 843 00:41:36,120 --> 00:41:38,960 The next dish we'd like to taste belongs to...Declan. 844 00:41:41,240 --> 00:41:44,360 I'm looking at my dish and I'm just so nervous about 845 00:41:44,360 --> 00:41:45,840 the cook on the fish. 846 00:41:45,840 --> 00:41:48,560 I only cooked one and if this one's no good, 847 00:41:48,560 --> 00:41:50,840 then it's not gonna be a good day for me. 848 00:41:50,840 --> 00:41:54,000 Hey! Chunky salsa, guys. 849 00:41:54,000 --> 00:41:55,760 Declan, what have you made us? 850 00:41:55,760 --> 00:42:00,640 Today I've made you my take on a Thai pla tod kamin. 851 00:42:00,640 --> 00:42:05,280 Fried fish with tomato, Thai basil vinaigrette to go on top. 852 00:42:05,280 --> 00:42:08,960 And what did you use from our beautiful MasterChef garden? 853 00:42:08,960 --> 00:42:11,840 Today I've used the banana leaf which I'm serving it on, 854 00:42:11,840 --> 00:42:14,480 chilli and the Thai basil. 855 00:42:14,480 --> 00:42:15,480 Love that. 856 00:42:15,480 --> 00:42:19,080 But this dish is really gonna be about the cook on the fish. 857 00:42:19,080 --> 00:42:20,080 Shall we? 858 00:42:23,320 --> 00:42:25,040 Hmm. Interesting. 859 00:42:37,880 --> 00:42:40,080 Hmm. Interesting. 860 00:42:42,960 --> 00:42:44,440 (INHALES SHARPLY) 861 00:43:02,000 --> 00:43:03,240 Declan. 862 00:43:04,680 --> 00:43:09,240 Firstly, the cook on the fish is outrageously good. 863 00:43:09,240 --> 00:43:12,240 This is the food that you're good at - you know, the stuff you wanna 864 00:43:12,240 --> 00:43:14,040 put down in the middle of your dinner table, 865 00:43:14,040 --> 00:43:16,880 that's the stuff that you just absolutely nail. 866 00:43:16,880 --> 00:43:18,640 Perfect steam on it. 867 00:43:18,640 --> 00:43:22,080 Serving it whole as well so you get the flavour from the bones, 868 00:43:22,080 --> 00:43:23,560 the moisture from the bones. 869 00:43:23,560 --> 00:43:25,400 That's where it's at. Thank you. 870 00:43:25,400 --> 00:43:29,080 Declan, the evolution of your cooking is very, very clear 871 00:43:29,080 --> 00:43:31,760 and I'm very impressed with what I see in front of me, 872 00:43:31,760 --> 00:43:34,280 both on the plate and the man himself. 873 00:43:34,280 --> 00:43:35,600 Thank you. 874 00:43:35,600 --> 00:43:38,760 I like that you gave us two different cooking techniques 875 00:43:38,760 --> 00:43:42,040 that allowed us to experience the texture and the flavour of 876 00:43:42,040 --> 00:43:43,520 the main part of the fish 877 00:43:43,520 --> 00:43:47,080 and then the heads and the collars deep-fried and beautifully marinated 878 00:43:47,080 --> 00:43:48,560 in those aromats. 879 00:43:48,560 --> 00:43:50,560 I think you did a fantastic job today. 880 00:43:50,560 --> 00:43:51,840 Thank you. 881 00:43:52,840 --> 00:43:55,800 Mate, you nailed it. Look at that. It's, like... 882 00:43:55,800 --> 00:43:59,360 It's beautiful. And it's still glossy, translucent, sexy. 883 00:43:59,360 --> 00:44:01,160 So good. 884 00:44:02,160 --> 00:44:04,800 And presentation - fantastic. 885 00:44:04,800 --> 00:44:07,280 You know, you really thought about how it was gonna come together. 886 00:44:07,280 --> 00:44:08,760 The banana leaf on there. 887 00:44:08,760 --> 00:44:11,000 You had a vision in your mind how it would look 888 00:44:11,000 --> 00:44:12,640 and when you do that from the start, 889 00:44:12,640 --> 00:44:15,080 you end up putting up a dish that looks a million bucks. 890 00:44:15,080 --> 00:44:17,800 And it did. So well done today, mate. 891 00:44:17,800 --> 00:44:19,560 Thanks, guys. Nice one, Declan. 892 00:44:28,960 --> 00:44:32,720 ANDY: Today we wanted to see you celebrate the MasterChef garden 893 00:44:32,720 --> 00:44:35,840 by putting freshness front and centre on your plate. 894 00:44:35,840 --> 00:44:38,080 We were looking for the dish of the day 895 00:44:38,080 --> 00:44:42,640 to send one of you straight through to Thursday's Immunity Challenge. 896 00:44:44,000 --> 00:44:47,320 So let's find out which of the five of you came out on top. 897 00:44:49,440 --> 00:44:51,680 There was definitely two stand-outs. 898 00:44:52,680 --> 00:44:53,760 In a good way. 899 00:44:55,400 --> 00:44:57,080 Declan is your name, 900 00:44:57,080 --> 00:45:00,200 and today, fish was most certainly your game. 901 00:45:02,240 --> 00:45:06,280 It was perfectly cooked, every part of it. 902 00:45:10,800 --> 00:45:12,080 Brent. 903 00:45:13,160 --> 00:45:16,800 The flavours of your dish were 10 out of 10. 904 00:45:16,800 --> 00:45:19,560 The salsa and that adobo sauce 905 00:45:19,560 --> 00:45:21,680 were absolutely brilliant. 906 00:45:23,760 --> 00:45:25,160 But... 907 00:45:25,160 --> 00:45:28,800 ..we settled on a thing that we always come back to 908 00:45:28,800 --> 00:45:30,560 before anything else. 909 00:45:31,840 --> 00:45:32,920 Flavour. 910 00:45:34,680 --> 00:45:36,240 Which means Brent, 911 00:45:36,240 --> 00:45:37,720 you're the winner, mate. 912 00:45:37,720 --> 00:45:38,800 Well done, buddy. 913 00:45:40,480 --> 00:45:42,200 CATH: Eh? Whoo-hoo! 914 00:45:43,920 --> 00:45:46,200 Congratulations! Thank you. 915 00:45:46,200 --> 00:45:51,280 The next time you cook, it will be for a spot in Finals Week. 916 00:45:51,280 --> 00:45:53,320 Ooh-hoo! 917 00:45:56,000 --> 00:45:57,000 Not bad! 918 00:45:57,000 --> 00:45:58,480 Not bad. 919 00:45:58,480 --> 00:45:59,960 RHIANNON: Not bad at all. 920 00:45:59,960 --> 00:46:02,680 For the rest of you, not to worry. 921 00:46:02,680 --> 00:46:06,720 There are still two more spots up for grabs in that Immunity Challenge. 922 00:46:06,720 --> 00:46:08,040 Ahh! Ooh! 923 00:46:08,040 --> 00:46:10,440 So go home, get a good night's sleep. 924 00:46:10,440 --> 00:46:11,720 'Bye! 925 00:46:11,720 --> 00:46:14,800 Thanks! See ya! (LAUGHS) 926 00:46:17,520 --> 00:46:20,200 NARRATOR: Tomorrow night on MasterChef Australia, 927 00:46:20,200 --> 00:46:23,520 they're off on a top 5 road trip. 928 00:46:23,520 --> 00:46:27,000 THEO: This is incredible. Just an epic, epic place to be. 929 00:46:27,000 --> 00:46:30,960 First stop - the classic MasterChef time auction. 930 00:46:30,960 --> 00:46:32,440 20. JOCK: 20 minutes? 931 00:46:32,440 --> 00:46:34,360 Going once. Going twice. 932 00:46:35,720 --> 00:46:38,280 Can they create an amazing dish 933 00:46:38,280 --> 00:46:40,080 with a limited pantry... 934 00:46:40,080 --> 00:46:41,560 We're looking for the top dish today. 935 00:46:41,560 --> 00:46:43,520 DECLAN: Competitive Declan has come out. 936 00:46:43,520 --> 00:46:46,160 ..and when their time is going... 937 00:46:46,160 --> 00:46:47,640 RHIANNON: This is madness! 938 00:46:47,640 --> 00:46:48,720 ..going... 939 00:46:48,720 --> 00:46:49,920 CATH: Come on, come on. 940 00:46:49,920 --> 00:46:51,160 ..gone? 941 00:46:55,960 --> 00:46:58,280 Captions by Red Bee Media