1 00:00:00,000 --> 00:00:00,440 body issues. Thank you, Tony. No worries! 2 00:00:03,600 --> 00:00:07,800 they came out with guns blazing... 3 00:00:07,800 --> 00:00:11,120 Here comes Cath. "Here comes Cath"! Look out! 4 00:00:11,120 --> 00:00:14,640 ..in a two-round elimination showdown. 5 00:00:14,640 --> 00:00:17,440 RHIANNON: I'm not giving it away lightly. I'm gonna fight for this. 6 00:00:17,440 --> 00:00:21,760 Rhiannon and Theo hit the bullseye in round 1. 7 00:00:21,760 --> 00:00:25,160 I think you hit the brief out of the park. 8 00:00:25,160 --> 00:00:29,480 Then in a duel between Cath and Brent... 9 00:00:29,480 --> 00:00:31,080 This is the food I love to cook. 10 00:00:31,080 --> 00:00:33,520 CATH: I'm just gonna give it everything I've got. 11 00:00:33,520 --> 00:00:36,680 ..they did their best to wow the judges. 12 00:00:36,680 --> 00:00:42,800 MELISSA: That was lip-smackingly, smile-inducingly joyful 3D food. 13 00:00:42,800 --> 00:00:45,920 But we had to say farewell to Cath. 14 00:00:45,920 --> 00:00:49,280 CATH: Julie Goodwin inspired me, and, honestly, 15 00:00:49,280 --> 00:00:52,040 it's gonna be exciting if I've inspired someone else. 16 00:00:52,040 --> 00:00:55,600 JOCK: Give it up for Cath, everybody! 17 00:00:55,600 --> 00:00:56,720 Tonight... 18 00:00:56,720 --> 00:00:59,240 DECLAN: It's very close to home and very special to me. 19 00:00:59,240 --> 00:01:03,840 ..our final four face an emotional mystery box. 20 00:01:03,840 --> 00:01:05,800 BRENT: I can harness all that energy 21 00:01:05,800 --> 00:01:07,600 and give one belter of a dish. 22 00:01:11,080 --> 00:01:14,640 (SERENE MUSIC) 23 00:01:18,080 --> 00:01:20,760 THEO: Are you excited? Mate, top four, baby! 24 00:01:20,760 --> 00:01:22,960 I can't believe I'm stuck with you three. 25 00:01:22,960 --> 00:01:24,800 Glorious day. DECLAN: Let's get into it. 26 00:01:37,640 --> 00:01:41,120 (HEROIC MUSIC) 27 00:01:44,800 --> 00:01:46,120 Wow! 28 00:01:47,960 --> 00:01:49,160 Good morning, everyone. 29 00:01:49,160 --> 00:01:50,960 CONTESTANTS: Morning! 30 00:01:50,960 --> 00:01:53,640 Take a moment to let it sink in. 31 00:01:54,640 --> 00:02:00,000 You are the top four of MasterChef Australia 2023! 32 00:02:00,000 --> 00:02:02,200 (CONTESTANTS CHEER) 33 00:02:07,360 --> 00:02:09,720 Hopefully, you've left enough in the tank 34 00:02:09,720 --> 00:02:12,200 for the final leg of the race. 35 00:02:14,000 --> 00:02:16,640 Because the winner of this Mystery Box 36 00:02:16,640 --> 00:02:20,440 will be guaranteed the first spot 37 00:02:20,440 --> 00:02:22,080 in the semifinal. 38 00:02:23,080 --> 00:02:25,440 Holy... Oh, yeah! 39 00:02:26,960 --> 00:02:32,560 For such big stakes today, things may be looking suspiciously normal, 40 00:02:32,560 --> 00:02:35,480 but we think what's under there 41 00:02:35,480 --> 00:02:37,400 is something that you are all going to love. 42 00:02:37,400 --> 00:02:39,000 Ooh! 43 00:02:39,000 --> 00:02:40,680 Hibachi. 44 00:02:41,760 --> 00:02:44,360 You may lift your lids now. 45 00:02:45,600 --> 00:02:47,400 (ALL GASP) 46 00:02:47,400 --> 00:02:49,200 What? Oh! 47 00:02:49,200 --> 00:02:52,840 (AIRY VIOLIN MUSIC) 48 00:02:57,960 --> 00:02:59,440 (CHUCKLES) 49 00:02:59,440 --> 00:03:01,560 Oh, my God! 50 00:03:01,560 --> 00:03:02,560 I lift the box 51 00:03:02,560 --> 00:03:07,160 and I see the love of my life, Laure. 52 00:03:07,160 --> 00:03:09,280 And it's like, you know, 53 00:03:09,280 --> 00:03:11,520 really, yeah, it gets... it's got me. 54 00:03:14,080 --> 00:03:17,560 That's my family! Shon and little Alfie. 55 00:03:17,560 --> 00:03:20,520 Little photo of us on Eyre Peninsula. 56 00:03:20,520 --> 00:03:22,520 So I've got some really, really good memories 57 00:03:22,520 --> 00:03:24,080 tied to this photo. 58 00:03:24,080 --> 00:03:25,080 Yeah, so, 59 00:03:25,080 --> 00:03:27,080 it's an emotional one today. 60 00:03:27,080 --> 00:03:30,640 It's a little bit of love from home. 61 00:03:30,640 --> 00:03:32,440 Oh! 62 00:03:32,440 --> 00:03:37,440 There's a letter and a picture from the ones that know you best. 63 00:03:37,440 --> 00:03:39,680 And a secret envelope. 64 00:03:39,680 --> 00:03:41,760 Do not open that yet. 65 00:03:43,120 --> 00:03:45,800 Rhiannon, who's in the picture? 66 00:03:45,800 --> 00:03:49,840 Um, Deano, and my daughter, Monique. 67 00:03:49,840 --> 00:03:52,320 Beautiful. Do you want to read out the letter? 68 00:03:52,320 --> 00:03:53,760 Yep. (SNIFFLES) 69 00:03:55,520 --> 00:03:57,440 Oh, far out. 70 00:03:57,440 --> 00:03:59,320 (SNIFFLES AND LAUGHS) 71 00:04:00,920 --> 00:04:02,160 "Dear Mum, 72 00:04:02,160 --> 00:04:04,080 "You are such an amazing role model, 73 00:04:04,080 --> 00:04:06,360 "and I'm so lucky to have you to look up to." 74 00:04:06,360 --> 00:04:11,160 "I miss you so much, and I can't wait till we celebrate together 75 00:04:11,160 --> 00:04:12,160 "with a couple of champers." 76 00:04:12,160 --> 00:04:15,160 (ANDY AND RHIANNON LAUGH) 77 00:04:15,160 --> 00:04:17,880 "I know..." Oh, far out. Sorry, guys. 78 00:04:17,880 --> 00:04:20,080 "I know you have what it takes to win, 79 00:04:20,080 --> 00:04:23,280 "but no matter what, you'll always be number one in my eyes. 80 00:04:24,760 --> 00:04:27,160 "Go get 'em, tiger. 81 00:04:27,160 --> 00:04:30,200 "Over National 45 Waterski Champion." 82 00:04:30,200 --> 00:04:32,240 (OTHERS LAUGH) Did you just add that in? 83 00:04:32,240 --> 00:04:34,920 Well done, Rhiannon. That must have been so tough. 84 00:04:34,920 --> 00:04:37,520 Oh, bloody hell. 85 00:04:37,520 --> 00:04:40,200 I haven't seen my family for months, 86 00:04:40,200 --> 00:04:43,640 and I feel like nearly every time I talk about them I cry, 87 00:04:43,640 --> 00:04:45,720 because I'm getting to the point where I'm like, 88 00:04:45,720 --> 00:04:47,080 "I want to see you guys." 89 00:04:47,080 --> 00:04:48,080 (SNIFFLES) 90 00:04:48,080 --> 00:04:52,400 So for me, I like to use that love, use that energy 91 00:04:52,400 --> 00:04:54,920 and put it all into my cooking. 92 00:04:54,920 --> 00:04:57,200 Theo, who's in the photo? Who have you got? 93 00:04:57,200 --> 00:05:01,480 My lovely partner, Laure, and our little dog, George. 94 00:05:01,480 --> 00:05:03,360 Beautiful. How long you been with Laure for? 95 00:05:03,360 --> 00:05:05,480 Three and a half years now. 96 00:05:05,480 --> 00:05:08,080 She made the move from France pretty much for me. 97 00:05:08,080 --> 00:05:09,120 Is she French or Aussie? 98 00:05:09,120 --> 00:05:11,200 She's French. Is the letter in French, or... 99 00:05:11,200 --> 00:05:13,960 I don't know, actually. I hope not. Let's pop it open, mate. 100 00:05:13,960 --> 00:05:16,080 (ANDY AND THEO LAUGH) 101 00:05:16,080 --> 00:05:19,920 Uh... This is gonna be hard. 102 00:05:19,920 --> 00:05:21,840 (CLEARS THROAT) 103 00:05:23,880 --> 00:05:25,880 "My dear love, 104 00:05:25,880 --> 00:05:27,760 "You know you are my whole life. 105 00:05:27,760 --> 00:05:30,960 "You have been my most caring and attentive best friend. 106 00:05:30,960 --> 00:05:32,760 "Regardless of the outcome, 107 00:05:32,760 --> 00:05:36,440 "you will come out a winner from this experience. 108 00:05:36,440 --> 00:05:39,760 "I love you deeply and forever. Laure. 109 00:05:39,760 --> 00:05:43,440 "Bravo, bravo, bravo. You are a real example for me." 110 00:05:43,440 --> 00:05:46,280 Aw! Theo, put a ring on it, mate! 111 00:05:46,280 --> 00:05:47,840 Yeah, bloody oath. 112 00:05:48,920 --> 00:05:51,040 She sounds like a very special woman, eh? 113 00:05:51,040 --> 00:05:53,080 Yeah, she is a very special person, 114 00:05:53,080 --> 00:05:56,760 and I want to give her, you know, everything, 115 00:05:56,760 --> 00:05:59,360 so it's...it's gonna be an emotional cook, I'm sure. 116 00:05:59,360 --> 00:06:02,320 Mate, you've got to harness everything that you just said... 117 00:06:02,320 --> 00:06:04,200 Yeah. ..and put it into a dish. 118 00:06:04,200 --> 00:06:07,280 'Cause it will be extremely powerful if you can. 119 00:06:07,280 --> 00:06:08,840 Thanks. 120 00:06:08,840 --> 00:06:10,720 Righto, Declan. 121 00:06:10,720 --> 00:06:12,040 Who's in the photo? 122 00:06:12,040 --> 00:06:15,160 My partner, Talya, and my dog, Soul. 123 00:06:15,160 --> 00:06:17,280 Righto, let's open her up. 124 00:06:17,280 --> 00:06:19,960 (TENDER MUSIC) 125 00:06:19,960 --> 00:06:22,840 "Hey, Dec, to be proud is an understatement. 126 00:06:22,840 --> 00:06:26,200 "Whenever you put your mind and strong dedication to work, 127 00:06:26,200 --> 00:06:28,200 "you achieve incredible things." 128 00:06:28,200 --> 00:06:31,120 Oh, she's cracked me. (LAUGHS) 129 00:06:31,120 --> 00:06:32,520 (SHAKILY) Um... 130 00:06:38,440 --> 00:06:40,480 "We all miss you so much 131 00:06:40,480 --> 00:06:43,600 "and we're looking forward to having your energetic, silly self 132 00:06:43,600 --> 00:06:47,160 "back in our lives, brightening up our days. 133 00:06:47,160 --> 00:06:50,560 "I want to remind you to stay calm, focused, be yourself, 134 00:06:50,560 --> 00:06:52,160 "and trust your knowledge. 135 00:06:52,160 --> 00:06:55,120 "Love you so much, Talya and Soul." 136 00:06:55,120 --> 00:06:56,800 Nice work, mate. 137 00:06:56,800 --> 00:06:57,800 Physical letter, 138 00:06:57,800 --> 00:06:59,480 I don't think there's anything more powerful 139 00:06:59,480 --> 00:07:01,720 and emotional than reading something from your loved ones. 140 00:07:01,720 --> 00:07:04,080 No, it's...it's beautiful, you know? 141 00:07:04,080 --> 00:07:06,080 Little letters she'll put in my lunchbox, 142 00:07:06,080 --> 00:07:09,920 so it's very close to home and...and very special to me. 143 00:07:09,920 --> 00:07:12,440 Righto, big man Brent, who have we got in the photo? 144 00:07:12,440 --> 00:07:16,400 Got my wife, Shonleigh, and little Alfie. 145 00:07:16,400 --> 00:07:19,800 Righto, the hard part now. Gosh. 146 00:07:19,800 --> 00:07:21,200 Whew. 147 00:07:22,840 --> 00:07:25,120 "Drapes, top four, here we go." 148 00:07:27,040 --> 00:07:29,240 (SNIFFLES) "So excited for you, baby. 149 00:07:29,240 --> 00:07:33,120 "It goes without saying that Alfie and I are so insanely proud of you 150 00:07:33,120 --> 00:07:34,920 "and how far you've come... 151 00:07:42,280 --> 00:07:45,240 "..and how far you've come in this competition. 152 00:07:45,240 --> 00:07:46,520 "You know, you're our hero. 153 00:07:52,480 --> 00:07:53,840 "We are in awe of you... 154 00:07:55,040 --> 00:07:58,320 "How hard you've worked tirelessly on your mental health 155 00:07:58,320 --> 00:07:59,480 "since 2021. 156 00:08:06,880 --> 00:08:10,120 "And here you are,. All of your hard work is paying off. 157 00:08:10,120 --> 00:08:12,920 "And we hope you're so proud of yourself for that." 158 00:08:16,160 --> 00:08:18,640 "Alfie says, 'I miss you, Dad, and I love you, Dad..." 159 00:08:18,640 --> 00:08:20,200 (VOICE CRACKS) "And when you come home, 160 00:08:20,200 --> 00:08:22,600 "can you please get me a chocolate from the shops?" 161 00:08:22,600 --> 00:08:26,720 (ALL LAUGH) 162 00:08:26,720 --> 00:08:28,840 "You are already a winner in our eyes, 163 00:08:28,840 --> 00:08:32,080 "but MasterChef Winner 2023 will look so good on you. 164 00:08:32,080 --> 00:08:35,120 "So go and get it. We love you so much. Shon and Alfie." 165 00:08:35,120 --> 00:08:37,160 Whew. Nice work, mate. 166 00:08:37,160 --> 00:08:38,960 Wow. 167 00:08:42,480 --> 00:08:43,880 Whew! Jesus. 168 00:08:43,880 --> 00:08:45,760 (WISTFUL MUSIC) 169 00:08:47,200 --> 00:08:49,720 Mate, it's been a journey, no doubt about it, 170 00:08:49,720 --> 00:08:51,840 and it sounds like you've got your two rocks. 171 00:08:51,840 --> 00:08:52,920 Yeah, definitely. 172 00:08:52,920 --> 00:08:54,320 What did they say when you said, 173 00:08:54,320 --> 00:08:56,160 "I think I'm gonna give this another crack"? 174 00:08:56,160 --> 00:08:59,800 It was one of the hardest decisions I've ever made, you know? 175 00:08:59,800 --> 00:09:03,320 To...to...to know that I'm ready for it. 176 00:09:03,320 --> 00:09:06,280 And they just fully backed me. 177 00:09:06,280 --> 00:09:11,200 And it goes to show how important it is to have a rock in your life 178 00:09:11,200 --> 00:09:14,080 that you can sort of let out everything of, you know, 179 00:09:14,080 --> 00:09:17,000 the day or the week, and, you know, they still support you 180 00:09:17,000 --> 00:09:18,560 throughout everything. 181 00:09:18,560 --> 00:09:22,080 Well, mate, it's pretty safe to say that they are that rock, 182 00:09:22,080 --> 00:09:24,080 and you're doing a hell of a job. 183 00:09:24,080 --> 00:09:25,200 Hell of a job. 184 00:09:28,040 --> 00:09:29,680 So the secret's out. 185 00:09:29,680 --> 00:09:31,040 Today's all about family. 186 00:09:31,040 --> 00:09:34,000 And in those envelopes, 187 00:09:34,000 --> 00:09:36,240 all your loved ones have chosen a dish 188 00:09:36,240 --> 00:09:39,560 that they've been missing the most, 189 00:09:39,560 --> 00:09:42,480 cooked by you, while you've been here. 190 00:09:44,200 --> 00:09:47,680 We want you to bring us that dish. 191 00:09:48,960 --> 00:09:51,640 But we want the MasterChef version. 192 00:09:51,640 --> 00:09:54,040 (DRAMATIC MUSIC) 193 00:09:54,040 --> 00:09:56,760 Show us and your family what you've learned 194 00:09:56,760 --> 00:09:59,440 since you first walked through those doors. 195 00:10:01,320 --> 00:10:04,640 Righto, Rhiannon, we're gonna start with you. 196 00:10:04,640 --> 00:10:07,640 What dish has your family asked you to make? 197 00:10:07,640 --> 00:10:10,280 I legit wouldn't know. Deano, rissoles. 198 00:10:10,280 --> 00:10:13,080 (ALL LAUGH) 199 00:10:13,080 --> 00:10:16,440 "The dish that Deano and I have missed the most is laksa." 200 00:10:16,440 --> 00:10:18,320 That's perfect! 201 00:10:18,320 --> 00:10:19,320 Theo. 202 00:10:19,320 --> 00:10:21,720 Peri-peri chicken pita and sweet potato fries. 203 00:10:21,720 --> 00:10:23,000 Alright, Brent. 204 00:10:23,000 --> 00:10:25,520 "The dish I've missed is the delicious char-grilled 205 00:10:25,520 --> 00:10:27,600 "pork belly satay that we first ate in Bali 206 00:10:27,600 --> 00:10:29,600 "and became obsessed with." 207 00:10:29,600 --> 00:10:32,120 Declan, what do you think's gonna be in that letter? 208 00:10:32,120 --> 00:10:34,600 Like, seafood. Like, a prawn pasta. 209 00:10:34,600 --> 00:10:36,120 Alright, let's have a look. 210 00:10:37,480 --> 00:10:40,080 (LAUGHS) "The dish of yours I've missed the most 211 00:10:40,080 --> 00:10:41,480 "is your chilli prawn pasta." 212 00:10:41,480 --> 00:10:44,160 (ALL LAUGH) Oh, well done! 213 00:10:48,400 --> 00:10:51,800 Alright, everybody, you will have 75 minutes 214 00:10:51,800 --> 00:10:54,600 to cook the dish that your family have hand-picked for you, 215 00:10:54,600 --> 00:10:58,160 but remember, we want the MasterChef version. 216 00:10:58,160 --> 00:11:00,960 Both the pantry and the garden are open for you, 217 00:11:00,960 --> 00:11:05,000 and we are only looking for one top dish 218 00:11:05,000 --> 00:11:07,760 to move straight through into the semifinals. 219 00:11:10,600 --> 00:11:14,600 The cooks that bring us the three least impressive dishes 220 00:11:14,600 --> 00:11:16,960 will head into tomorrow's Pressure Test 221 00:11:16,960 --> 00:11:19,760 from where someone will go home. 222 00:11:19,760 --> 00:11:22,240 (TENSE MUSIC) 223 00:11:22,240 --> 00:11:24,800 Good luck. Your time starts now. 224 00:11:24,800 --> 00:11:28,080 (URGENT MUSIC) 225 00:11:35,000 --> 00:11:38,160 Pasta, done. (ALL LAUGH) 226 00:11:38,160 --> 00:11:41,080 (DRAMATIC MUSIC) 227 00:11:47,480 --> 00:11:49,320 MELISSA: Come on, Theo. 228 00:11:54,240 --> 00:11:56,000 THEO: Oh, whew! 229 00:11:56,000 --> 00:11:59,000 Bucketloads of inspiration coming today 230 00:11:59,000 --> 00:12:02,400 from this lovely lady. 231 00:12:02,400 --> 00:12:05,520 I moved to Paris to learn about bread, you know, 232 00:12:05,520 --> 00:12:08,200 but I also found the love of my life, 233 00:12:08,200 --> 00:12:09,240 my partner, Laure. 234 00:12:09,240 --> 00:12:12,360 And when Laure came to Australia, we got, you know, 235 00:12:12,360 --> 00:12:14,920 takeaway Portuguese peri-peri chicken, 236 00:12:14,920 --> 00:12:18,360 and now she just loves it when I make it for her. 237 00:12:18,360 --> 00:12:20,080 I think she's missing this the most 238 00:12:20,080 --> 00:12:22,480 because she had to go back to the takeaway version of it. 239 00:12:22,480 --> 00:12:25,440 Like, we would eat this every day if we could, but... (LAUGHS) 240 00:12:26,440 --> 00:12:29,720 So, this dish really takes me back to being with Laure 241 00:12:29,720 --> 00:12:30,880 and our life together, 242 00:12:30,880 --> 00:12:33,120 cooking it in my backyard. 243 00:12:33,120 --> 00:12:34,400 Got the fire going, 244 00:12:34,400 --> 00:12:36,800 Laure's sitting there with a glass of wine, 245 00:12:36,800 --> 00:12:39,120 so I'm hoping that I can harness those feelings 246 00:12:39,120 --> 00:12:41,120 and put it into a great cook. 247 00:12:43,240 --> 00:12:45,040 Theo! Hey, buddy. 248 00:12:45,040 --> 00:12:47,360 Portuguese chicken. Oh, so good. 249 00:12:48,440 --> 00:12:52,520 They don't really have that influence in France for Laure, 250 00:12:52,520 --> 00:12:53,840 and she loves it. 251 00:12:53,840 --> 00:12:57,480 And then I was always trying to do it better and do my version, 252 00:12:57,480 --> 00:13:00,440 and I just need to keep elevating my food to keep her, I think. 253 00:13:00,440 --> 00:13:02,920 Nice. And that will never stop, my friend. (LAUGHS) 254 00:13:02,920 --> 00:13:04,640 Exactly, yeah, yeah. OK. 255 00:13:04,640 --> 00:13:05,880 How you gonna MasterChef it? 256 00:13:05,880 --> 00:13:07,000 Well, MasterCheffing it, 257 00:13:07,000 --> 00:13:09,120 I guess, is getting that balance perfect. 258 00:13:09,120 --> 00:13:10,280 Yep. 259 00:13:10,280 --> 00:13:11,600 Elevate this food today, 260 00:13:11,600 --> 00:13:14,360 you could be walking straight into the semifinal. 261 00:13:14,360 --> 00:13:15,680 I'd love that. Yeah, I'm ready. 262 00:13:15,680 --> 00:13:17,360 Good luck. Thanks, mate. Cheers. 263 00:13:21,640 --> 00:13:24,080 Yeah, look, that was a bit of a tough one, 264 00:13:24,080 --> 00:13:26,200 reading out that little letter from Shon, 265 00:13:26,200 --> 00:13:28,760 'cause, you know, my family means everything to me. 266 00:13:28,760 --> 00:13:30,360 That's why I'm doing this, you know? 267 00:13:30,360 --> 00:13:32,800 To set up a good life for my favourite people. 268 00:13:35,960 --> 00:13:39,960 So, Shon has picked Balinese pork belly satay for me. 269 00:13:39,960 --> 00:13:43,000 This is very much inspired by a dish 270 00:13:43,000 --> 00:13:44,920 that Shon and I would eat in Bali. 271 00:13:44,920 --> 00:13:47,560 Yeah, look, we've spent a lot of time in Bali, 272 00:13:47,560 --> 00:13:49,520 just a lot of good memories over there. 273 00:13:49,520 --> 00:13:51,160 Obviously, you know, surfing, 274 00:13:51,160 --> 00:13:53,000 and, of course, the cuisine's amazing. 275 00:13:53,000 --> 00:13:55,160 Like, this is a dish that we get 276 00:13:55,160 --> 00:13:57,520 from a certain restaurant over there, and we love it. 277 00:13:57,520 --> 00:13:59,400 So it's pretty special. 278 00:13:59,400 --> 00:14:02,560 Now I just need to be able to really elevate this dish. 279 00:14:02,560 --> 00:14:04,720 Sweet. Sweet. 280 00:14:05,720 --> 00:14:07,840 Well, the room is full of emotion. 281 00:14:07,840 --> 00:14:09,840 Now you've just got to bring that dish to life. 282 00:14:09,840 --> 00:14:11,120 You've got one hour to go. 283 00:14:11,120 --> 00:14:13,200 (JUDGES CLAP) 284 00:14:13,200 --> 00:14:15,200 (URGENT MUSIC) 285 00:14:18,760 --> 00:14:23,120 Today I'm cooking my famous chilli prawn pasta. 286 00:14:23,120 --> 00:14:26,520 Talya's chosen this dish 'cause it's her favourite of both of ours. 287 00:14:26,520 --> 00:14:29,400 I'm definitely the cook in the house. 288 00:14:29,400 --> 00:14:32,760 But, yeah, I just love cooking every night for Talya. 289 00:14:32,760 --> 00:14:36,240 And this dish is something I can cook on a weekly basis. 290 00:14:36,240 --> 00:14:37,360 The pasta's resting, 291 00:14:37,360 --> 00:14:42,040 and now I'm moving onto that prawn-head sauce reduction. 292 00:14:42,040 --> 00:14:44,440 Declan. Andy, how are you going? 293 00:14:44,440 --> 00:14:47,240 Good, mate. Interesting one for you, to do the old chilli prawn pasta. 294 00:14:47,240 --> 00:14:48,320 What are you thinking? 295 00:14:48,320 --> 00:14:52,320 How would it differ than the one that you made back at home? 296 00:14:52,320 --> 00:14:54,080 I'd like to sort of mix it up 297 00:14:54,080 --> 00:14:56,800 and put semolina in my pasta. 298 00:14:56,800 --> 00:15:00,560 A bit different, and I really want those prawns to stand out. 299 00:15:00,560 --> 00:15:02,560 I'm gonna throw a spanner in the works. 300 00:15:02,560 --> 00:15:04,120 OK. 301 00:15:04,120 --> 00:15:06,040 I feel like you've evolved, 302 00:15:06,040 --> 00:15:07,480 you know, as a cook. 303 00:15:07,480 --> 00:15:10,120 I think you might need to push a bit 304 00:15:10,120 --> 00:15:13,200 to MasterChef it and really show your growth. 305 00:15:13,200 --> 00:15:15,000 Yeah. 306 00:15:15,000 --> 00:15:18,400 I don't know whether this is now you. 307 00:15:18,400 --> 00:15:19,920 Yeah. 308 00:15:21,120 --> 00:15:22,200 Yeah, wow. 309 00:15:33,120 --> 00:15:34,120 OK. 310 00:15:34,120 --> 00:15:37,840 I don't know whether this is now you. 311 00:15:37,840 --> 00:15:39,960 Yeah. 312 00:15:39,960 --> 00:15:41,080 Yeah, wow. 313 00:15:41,080 --> 00:15:43,920 I've been cooking the old chilli prawn pasta 314 00:15:43,920 --> 00:15:46,000 for Talya, my girlfriend, 315 00:15:46,000 --> 00:15:48,760 but I'm thinking I can pivot and get a dish done 316 00:15:48,760 --> 00:15:51,840 showcasing really where I'm at at this current stage. 317 00:15:51,840 --> 00:15:55,640 I've got all these beautiful umami aromats here going along. 318 00:15:55,640 --> 00:15:59,800 I'm gonna make you a banging South-East Asian prawn noodle... 319 00:15:59,800 --> 00:16:01,160 ..dish. 320 00:16:01,160 --> 00:16:03,280 This is it. Yeah. Alright. Let's do it. 321 00:16:03,280 --> 00:16:05,200 Time is of the essence. Yeah. 322 00:16:06,480 --> 00:16:08,520 Chilli prawn pasta is definitely 323 00:16:08,520 --> 00:16:10,640 a day-one signature dish, 324 00:16:10,640 --> 00:16:14,200 but I think my skills and my knowledge and my style of cooking 325 00:16:14,200 --> 00:16:16,400 has been changing and evolving, you know, 326 00:16:16,400 --> 00:16:18,480 since coming into the MasterChef kitchen. 327 00:16:18,480 --> 00:16:20,440 Looks like I'm ditching that pasta. 328 00:16:20,440 --> 00:16:25,200 So I'm gonna turn this into an amazing South-East Asian dish 329 00:16:25,200 --> 00:16:28,560 which represents me now and my kind of cooking more. 330 00:16:28,560 --> 00:16:30,000 Prawns are good. 331 00:16:30,000 --> 00:16:31,800 Shallots are good. Chilli. 332 00:16:31,800 --> 00:16:33,840 Chilli, mushroom, garlic. 333 00:16:33,840 --> 00:16:34,880 Alright, let's go. 334 00:16:36,000 --> 00:16:39,120 So I need to quickly grab a few more ingredients 335 00:16:39,120 --> 00:16:43,440 to put together this South-East Asian rice noodle broth. 336 00:16:43,440 --> 00:16:44,600 Beautiful. Alright. 337 00:16:44,600 --> 00:16:46,480 Tapioca. Tapioca rice. 338 00:16:46,480 --> 00:16:50,600 Look, apologies to Talya for not doing the original dish 339 00:16:50,600 --> 00:16:52,000 that she had in mind. 340 00:16:52,000 --> 00:16:53,160 Oh, sheesh. 341 00:16:53,160 --> 00:16:55,720 But I know she would love this dish as well, 342 00:16:55,720 --> 00:16:57,920 and this is just showing my progression 343 00:16:57,920 --> 00:16:59,280 throughout the competition. 344 00:16:59,280 --> 00:17:02,920 I don't want to come back in here. I do not want to come back in here. 345 00:17:02,920 --> 00:17:05,640 I don't either. I don't either. 346 00:17:07,120 --> 00:17:08,640 (SUSPENSEFUL MUSIC) 347 00:17:08,640 --> 00:17:13,320 Oh, my God, so my family have selected laksa for me to cook. 348 00:17:13,320 --> 00:17:16,760 Do you know how bloody good that is? I was expecting rissoles. 349 00:17:16,760 --> 00:17:18,520 Bloody gravy and mash. 350 00:17:18,520 --> 00:17:19,600 Like, seriously. 351 00:17:19,600 --> 00:17:22,440 It's actually not what I thought they'd choose. 352 00:17:22,440 --> 00:17:24,560 Maybe because it's what I actually love, you know? 353 00:17:24,560 --> 00:17:26,960 Like, I always get in trouble for putting too much chilli in. 354 00:17:26,960 --> 00:17:29,760 So maybe they're thinking of me today. 355 00:17:35,920 --> 00:17:37,720 Rhiannon. Hey, Mel. 356 00:17:37,720 --> 00:17:41,840 Are you stoked for laksa? So bloody stoked. 357 00:17:41,840 --> 00:17:43,960 They couldn't have picked a bloody better dish. 358 00:17:43,960 --> 00:17:47,160 What kind of laksa are we going to have from you today? 359 00:17:47,160 --> 00:17:49,840 Oh, you're just gonna get a beautiful... 360 00:17:49,840 --> 00:17:52,000 I'm making myself cry with chilli! (LAUGHS) 361 00:17:52,000 --> 00:17:53,720 It's not emotions, I promise. 362 00:17:53,720 --> 00:17:55,760 It's chilli, not emotions! It could be a bit. (LAUGHS) 363 00:17:55,760 --> 00:17:58,200 So it's gonna be a beautiful broth. 364 00:17:58,200 --> 00:18:00,800 I'm gonna, you know, like, I would never have strained it before, 365 00:18:00,800 --> 00:18:02,600 I would have never made my own noodles. 366 00:18:02,600 --> 00:18:05,040 Are you making your own noodles? Yeah. 367 00:18:06,080 --> 00:18:09,240 Thanks, Mel. Oh, you've got nice cold hands. 368 00:18:09,240 --> 00:18:13,240 I think I'm gonna be able to showcase a lot of what I've learnt. 369 00:18:13,240 --> 00:18:15,040 I'm just really gonna build on it, 370 00:18:15,040 --> 00:18:17,800 way more than I ever would at home. 371 00:18:17,800 --> 00:18:21,000 So I want the judges to be able to slurp some noodles, 372 00:18:21,000 --> 00:18:25,040 and I just want to chuck in my North Queensland flair 373 00:18:25,040 --> 00:18:26,240 with a pop of lime 374 00:18:26,240 --> 00:18:30,160 and a sweet, salty, sour flavour bomb from the broth. 375 00:18:36,240 --> 00:18:39,280 I think some of the best cooking comes from your emotions. 376 00:18:40,280 --> 00:18:43,480 So today, after reading that letter from my wife, Shon, 377 00:18:43,480 --> 00:18:45,080 and little Alfie, 378 00:18:45,080 --> 00:18:48,760 I can harness all that energy and give one belter of a dish. 379 00:18:48,760 --> 00:18:51,120 How you going, buddy? Yeah, good, good, good. 380 00:18:51,120 --> 00:18:52,120 That's good. 381 00:18:52,120 --> 00:18:53,760 Spruce it up, get it going. 382 00:18:53,760 --> 00:18:55,400 And I think that I've figured out 383 00:18:55,400 --> 00:18:57,640 how I'm gonna really elevate this pork satay. 384 00:18:59,440 --> 00:19:01,720 Brent. G'day. 385 00:19:01,720 --> 00:19:03,160 Pork belly satay, though. Yeah. 386 00:19:03,160 --> 00:19:05,320 We asked you to do a MasterChef version. 387 00:19:05,320 --> 00:19:06,320 Yeah. 388 00:19:06,320 --> 00:19:09,920 Is this heaps different than the one that Shonleigh would recognise? 389 00:19:09,920 --> 00:19:10,920 Oh, yeah, definitely. 390 00:19:10,920 --> 00:19:13,360 Today I'm going to make a fresh sambal 391 00:19:13,360 --> 00:19:17,000 and then a, like, sort of a fried sambal. 392 00:19:17,000 --> 00:19:18,480 Doppio sambal. Yeah. 393 00:19:18,480 --> 00:19:21,120 So this is gonna be, like, a pimped-up version... 394 00:19:21,120 --> 00:19:22,480 Yeah. ..of this dish. 395 00:19:22,480 --> 00:19:23,480 100%. 396 00:19:24,800 --> 00:19:26,440 Sending it today. 397 00:19:30,480 --> 00:19:31,480 Different sambals, 398 00:19:31,480 --> 00:19:34,120 I'd probably never do this because of the intensity, 399 00:19:34,120 --> 00:19:36,160 but I think the flavours of the two different ones 400 00:19:36,160 --> 00:19:37,920 will really help tie everything together. 401 00:19:39,200 --> 00:19:42,000 So, the reasoning for two sambals 402 00:19:42,000 --> 00:19:45,240 is one's sort of pickle-y and fresh, 403 00:19:45,240 --> 00:19:47,040 you know, shallot, lemongrass, 404 00:19:47,040 --> 00:19:48,240 Kaffir lime leaves. 405 00:19:48,240 --> 00:19:52,200 And I want to get depth and the spice from the second one. 406 00:19:52,200 --> 00:19:54,200 Yeah, if I can get those two together, 407 00:19:54,200 --> 00:19:56,480 they should balance out perfectly. 408 00:19:57,960 --> 00:19:59,800 (INTENSE MUSIC) 409 00:20:04,840 --> 00:20:08,040 We're loving this smell in the MasterChef kitchen right now, 410 00:20:08,040 --> 00:20:10,120 but you've only got 30 minutes to go. 411 00:20:16,360 --> 00:20:19,200 THEO: I want to supercharge my peri-peri sauce. 412 00:20:19,200 --> 00:20:22,080 Mm. Yeah. 413 00:20:22,080 --> 00:20:24,400 I've got birdseye chillies, long red chillies, 414 00:20:24,400 --> 00:20:26,200 some African dried chillies, 415 00:20:26,200 --> 00:20:28,400 smoked paprika, onion powder. 416 00:20:28,400 --> 00:20:29,480 Peri-peri chicken, baby. 417 00:20:30,680 --> 00:20:33,360 And it just tastes better than any I've made at home, 418 00:20:33,360 --> 00:20:35,720 like, I've actually stepped it up today. 419 00:20:35,720 --> 00:20:40,520 Whew! That peri-peri is 'peri-peri' hot, I'm telling you. 420 00:20:40,520 --> 00:20:43,640 In the beginning I was thinking of being at home with Laure, 421 00:20:43,640 --> 00:20:45,400 cooking away, lovely, lovely, 422 00:20:45,400 --> 00:20:46,880 having a little kiss. 423 00:20:46,880 --> 00:20:49,840 But now it's starting to really sink in. 424 00:20:49,840 --> 00:20:51,800 What a task she has actually set me here. 425 00:20:51,800 --> 00:20:55,840 I've got to cook the chicken, parboil the sweet potato fries, 426 00:20:55,840 --> 00:20:56,960 cook the pita bread. 427 00:20:56,960 --> 00:20:59,280 I'm just completely frantic right now. 428 00:21:00,680 --> 00:21:02,680 But, you know, I'm just so happy 429 00:21:02,680 --> 00:21:06,680 that I'm doing the dish that my beautiful partner, Laure, loves. 430 00:21:06,680 --> 00:21:07,680 Not fiancee yet. 431 00:21:07,680 --> 00:21:09,880 Need some cashola for that ringola. 432 00:21:09,880 --> 00:21:11,760 (LAUGHS) 433 00:21:17,160 --> 00:21:18,560 How excited are we? 434 00:21:18,560 --> 00:21:22,640 The kitchen smells amazing already. 435 00:21:22,640 --> 00:21:23,640 It's just magical. 436 00:21:23,640 --> 00:21:25,320 I went to visit Rhiannon, 437 00:21:25,320 --> 00:21:27,600 and she is doing her version of laksa, 438 00:21:27,600 --> 00:21:30,200 and normally she would use packet noodles to do this. 439 00:21:30,200 --> 00:21:32,120 She's actually making her own rice noodles, 440 00:21:32,120 --> 00:21:34,200 which is a step forward for her. 441 00:21:34,200 --> 00:21:35,480 I'm just so thrilled. 442 00:21:35,480 --> 00:21:38,080 Theo, peri-peri chicken, 443 00:21:38,080 --> 00:21:40,760 I'm hoping for him to be able to really show 444 00:21:40,760 --> 00:21:44,440 how he can build flavour differently to the way that he did before. 445 00:21:44,440 --> 00:21:46,520 Yeah, just take it, like 10x 446 00:21:46,520 --> 00:21:49,600 in terms of layering flavour, having some finesse about it, 447 00:21:49,600 --> 00:21:50,920 and just blowing us away. 448 00:21:50,920 --> 00:21:53,400 I went with...with Brent. Yeah. 449 00:21:53,400 --> 00:21:55,240 His satay pork, 450 00:21:55,240 --> 00:21:58,560 Shonleigh's had, you know, a good version of that, 451 00:21:58,560 --> 00:22:00,600 but now he's been here for a couple of months, 452 00:22:00,600 --> 00:22:01,720 he's just stepping it up. 453 00:22:01,720 --> 00:22:03,800 He's got a doppio sambal on the go. 454 00:22:03,800 --> 00:22:05,440 He's cooking with confidence. 455 00:22:05,440 --> 00:22:08,400 He's completely present. He's focused. He's positive. 456 00:22:08,400 --> 00:22:10,480 He's thinking of his family and little Alfie. 457 00:22:10,480 --> 00:22:11,960 I just...I'm excited. 458 00:22:11,960 --> 00:22:14,360 No, he's not excited! I know! (LAUGHS) 459 00:22:15,680 --> 00:22:17,160 Speaking of confidence, 460 00:22:17,160 --> 00:22:18,960 I am very, very excited about Declan, 461 00:22:18,960 --> 00:22:21,520 because I hear that there's quite the departure 462 00:22:21,520 --> 00:22:23,640 from the original idea 463 00:22:23,640 --> 00:22:25,080 to what he's actually cooking right now. 464 00:22:25,080 --> 00:22:28,800 Yeah, and he's drawing on, yes, the memory, 465 00:22:28,800 --> 00:22:33,920 but also every bit of skill and knowledge 466 00:22:33,920 --> 00:22:37,200 that he's learned in his time in the MasterChef kitchen. 467 00:22:37,200 --> 00:22:39,080 I think that's what this challenge is all about. 468 00:22:40,960 --> 00:22:43,160 RHIANNON: Yeah, I feel good about this dish. 469 00:22:43,160 --> 00:22:45,400 I've just got to make sure that I execute it properly. 470 00:22:45,400 --> 00:22:48,240 It's good to show off what I've learnt in this time, 471 00:22:48,240 --> 00:22:50,440 so hopefully I do it justice. 472 00:22:50,440 --> 00:22:53,800 Yes, I've got 20 minutes to go with this laksa. 473 00:22:53,800 --> 00:22:55,480 My broth is in the pot 474 00:22:55,480 --> 00:22:57,760 and it's time to get onto making my noodles. 475 00:23:01,040 --> 00:23:02,760 So, I'm doing my noodle mix 476 00:23:02,760 --> 00:23:05,760 and it's not looking as sticky as usual. 477 00:23:05,760 --> 00:23:07,760 But I'm sort of thinking, "You know what? 478 00:23:07,760 --> 00:23:10,880 "Let's just give it a crack and get it in the boiling water 479 00:23:10,880 --> 00:23:12,200 "and see what happens." 480 00:23:15,240 --> 00:23:16,400 No. 481 00:23:19,360 --> 00:23:20,920 That did not work. 482 00:23:20,920 --> 00:23:23,920 I'm looking at it, and it's not beautiful, separate noodles 483 00:23:23,920 --> 00:23:25,120 that are boiling around. 484 00:23:25,120 --> 00:23:26,600 It's just one big hunk of dough. 485 00:23:28,320 --> 00:23:30,160 I don't even know what I've done. 486 00:23:30,160 --> 00:23:31,840 I don't have time to think about it. 487 00:23:31,840 --> 00:23:36,320 The end of the cook's coming up way quicker than I was ready for, 488 00:23:36,320 --> 00:23:39,480 and I'm thinking, "Oh, my God, what am I gonna do?" 489 00:23:51,800 --> 00:23:52,800 No. 490 00:23:55,920 --> 00:23:57,880 (TENSE MUSIC CONTINUES) 491 00:23:57,880 --> 00:24:01,120 I just did a batch of noodles and they didn't work out. 492 00:24:01,120 --> 00:24:06,120 So currently I have the broth on. 493 00:24:06,120 --> 00:24:07,480 Um, I've got some boiling water. 494 00:24:07,480 --> 00:24:09,440 I'll get back to those noodles in a minute. 495 00:24:09,440 --> 00:24:12,600 And, um, yeah. 496 00:24:12,600 --> 00:24:14,720 (EXHALES) 497 00:24:14,720 --> 00:24:19,240 A laksa is all about the noodles and the broth, right? 498 00:24:19,240 --> 00:24:21,560 So if I can't get good noodles, 499 00:24:21,560 --> 00:24:23,600 I don't bloody have a finished dish. 500 00:24:23,600 --> 00:24:24,600 Imagine that. 501 00:24:24,600 --> 00:24:26,520 My family have set a laksa, 502 00:24:26,520 --> 00:24:29,160 which I love, which I'm confident in cooking, 503 00:24:29,160 --> 00:24:31,840 and if I can't get noodles in it, like, seriously, 504 00:24:31,840 --> 00:24:34,280 it's not a laksa, it's a bloody soup, isn't it? 505 00:24:35,680 --> 00:24:37,160 Rhiannon. G'day, Jock. 506 00:24:37,160 --> 00:24:40,120 Where's the photo of the big man? Oh, you're gonna laugh. 507 00:24:40,120 --> 00:24:42,640 It's me doing karaoke with a beer in my hand. 508 00:24:42,640 --> 00:24:44,000 That's, like, my life, 509 00:24:44,000 --> 00:24:45,760 my daughter and Deano. 510 00:24:45,760 --> 00:24:47,920 I don't have all the other kids in the family, 511 00:24:47,920 --> 00:24:49,800 but, you know, that was... 512 00:24:49,800 --> 00:24:52,080 You can explain that when you get home. 513 00:24:52,080 --> 00:24:53,800 Talk to me. How's the cook going? 514 00:24:53,800 --> 00:24:56,320 Oh, I just ballsed up my noodles. 515 00:24:56,320 --> 00:24:58,080 Ooh. Yeah, ooh. 516 00:24:58,080 --> 00:25:00,120 Rice noodles are not easy to make. No, I know. 517 00:25:00,120 --> 00:25:02,720 And I never make my own. I wanted to do it today. 518 00:25:02,720 --> 00:25:05,440 I've got no time, and I want it to look pretty for once. 519 00:25:05,440 --> 00:25:08,640 The thing is what you want to focus on and concentrate on 520 00:25:08,640 --> 00:25:09,640 is the broth. 521 00:25:09,640 --> 00:25:10,800 The broth. That's... 522 00:25:10,800 --> 00:25:13,080 If you get that wrong, you're in trouble. 523 00:25:13,080 --> 00:25:15,920 So focus all your energy in there. 524 00:25:16,960 --> 00:25:20,080 I need to get this broth beautifully balanced, 525 00:25:20,080 --> 00:25:22,400 and it needs to have that depth of flavour. 526 00:25:22,400 --> 00:25:24,240 Like, this is a big cook. 527 00:25:24,240 --> 00:25:25,480 It's the spot in the semis 528 00:25:25,480 --> 00:25:27,560 and it's also getting out of that Pressure Test. 529 00:25:27,560 --> 00:25:29,880 Like, seriously, who doesn't want that? 530 00:25:29,880 --> 00:25:34,960 So at this point all I'm working on is balancing that broth 531 00:25:34,960 --> 00:25:36,000 with my fish sauce, 532 00:25:36,000 --> 00:25:39,800 my palm sugar and my lime juice. 533 00:25:39,800 --> 00:25:42,040 After that, I'll go back to making my noodles, 534 00:25:42,040 --> 00:25:44,320 and Bob's your uncle. 535 00:25:44,320 --> 00:25:47,040 I don't know. Let's do this. 536 00:25:47,040 --> 00:25:51,280 DECLAN: Order in the court. Order in the court. 537 00:25:51,280 --> 00:25:54,560 So I've done a major pivot from my original idea, 538 00:25:54,560 --> 00:25:57,600 and I've changed the whole theme of my dish 539 00:25:57,600 --> 00:25:59,920 from this chilli prawn pasta 540 00:25:59,920 --> 00:26:03,960 to this Thai-inspired barbecue chilli prawns 541 00:26:03,960 --> 00:26:06,080 with rice noodles and a broth. 542 00:26:06,080 --> 00:26:07,920 Bing, bang, boom. 543 00:26:09,120 --> 00:26:11,680 Yeah, I'm so happy with my pivot. 544 00:26:11,680 --> 00:26:13,840 I've just got to execute it now. 545 00:26:13,840 --> 00:26:16,240 My noodles are in a place where I want them to be. 546 00:26:17,240 --> 00:26:18,920 I'm confident with the prawns. 547 00:26:18,920 --> 00:26:21,720 So I need to put the remaining amount of time 548 00:26:21,720 --> 00:26:23,720 into really making this broth 549 00:26:23,720 --> 00:26:25,360 spicy and punchy 550 00:26:25,360 --> 00:26:28,480 and full of those South-East Asian aromats. 551 00:26:28,480 --> 00:26:31,320 That's good. Need some citrus as well. 552 00:26:33,800 --> 00:26:35,840 Did I wipe something... (LAUGHS) 553 00:26:35,840 --> 00:26:38,240 ANDY: Oh, yes! 554 00:26:38,240 --> 00:26:39,920 (LAUGHS) Shit. 555 00:26:39,920 --> 00:26:41,880 I got no more tea towels. 556 00:26:41,880 --> 00:26:44,360 (LAUGHS) 557 00:26:58,280 --> 00:26:59,840 Is it gone? 558 00:26:59,840 --> 00:27:02,600 (INTENSE MUSIC) 559 00:27:02,600 --> 00:27:06,320 Yeah, so, basically, my sambals are just about done. 560 00:27:06,320 --> 00:27:08,200 You, you, done. 561 00:27:08,200 --> 00:27:11,440 Now I'm ready to start working on the pork. 562 00:27:11,440 --> 00:27:13,840 The cook on the pork's so important today, 563 00:27:13,840 --> 00:27:15,800 because, you know, pork is where 564 00:27:15,800 --> 00:27:17,720 you get that real Balinese flavour. 565 00:27:19,080 --> 00:27:21,400 So I've opened the pressure cooker, 566 00:27:21,400 --> 00:27:23,600 look in, and...and... 567 00:27:23,600 --> 00:27:24,840 Oh, yeah. 568 00:27:25,840 --> 00:27:29,560 It's sort of gelatinous, it wants to nearly fall apart. 569 00:27:29,560 --> 00:27:30,600 It's so good. 570 00:27:30,600 --> 00:27:33,560 All I gotta do now is cook the pork belly over the hibachi 571 00:27:33,560 --> 00:27:35,160 and glaze it, continually turning, 572 00:27:35,160 --> 00:27:37,200 just trying to get that caramelisation. 573 00:27:38,280 --> 00:27:39,600 Going alright, big man? Yep. 574 00:27:39,600 --> 00:27:41,160 Yeah? What have you got? 575 00:27:41,160 --> 00:27:44,400 Two sambals, there's the pork, there's a side salad. 576 00:27:44,400 --> 00:27:45,720 Yeah. 577 00:27:45,720 --> 00:27:47,000 Is everything balanced? 578 00:27:47,000 --> 00:27:48,200 I've just got to just... 579 00:27:48,200 --> 00:27:50,640 It needs one final balance. 580 00:27:50,640 --> 00:27:52,000 Honestly, make sure everything's perfect, 581 00:27:52,000 --> 00:27:54,840 'cause, like, all four of you are cooking insanely well today. 582 00:27:54,840 --> 00:27:55,840 Yeah. 583 00:27:56,840 --> 00:28:00,360 THEO: So, I've got my peri-peri chicken on the 'hibach', 584 00:28:00,360 --> 00:28:04,120 and I have been basting this throughout this whole cook 585 00:28:04,120 --> 00:28:05,320 while I'm doing everything else. 586 00:28:08,920 --> 00:28:12,680 Do we think there's a few too many flames in that hibachi? 587 00:28:13,680 --> 00:28:18,360 Look, a lot of peri-peri revolves around a bit of flame. 588 00:28:18,360 --> 00:28:20,200 Yeah. So you need a bit of it. 589 00:28:20,200 --> 00:28:22,000 He's off to the side, though. 590 00:28:22,000 --> 00:28:25,000 He's just gonna have to keep an eye on it, I think. 591 00:28:25,000 --> 00:28:26,240 (CHICKEN SIZZLES) 592 00:28:27,440 --> 00:28:29,320 He's got a fair bit to do, actually. 593 00:28:30,320 --> 00:28:33,000 (TENSE MUSIC) 594 00:28:36,440 --> 00:28:37,560 Just take more coals out. 595 00:28:38,920 --> 00:28:40,680 Yeah, it's flaming hot, isn't it? 596 00:28:42,200 --> 00:28:44,680 You're gonna be chasing to get them. 597 00:28:44,680 --> 00:28:46,880 How long to go? 598 00:28:46,880 --> 00:28:49,720 Oh, seven...seven minutes, seven and a half minutes. 599 00:28:51,040 --> 00:28:52,880 I've just looked at the clock. 600 00:28:52,880 --> 00:28:54,800 I'm cooking this chicken, 601 00:28:54,800 --> 00:28:55,800 I've got pita bread, 602 00:28:55,800 --> 00:28:58,120 I've got sweet potatoes that need to be cooking. 603 00:28:59,320 --> 00:29:00,720 I can't even... What am I doing? 604 00:29:00,720 --> 00:29:02,160 Where's the time going? 605 00:29:02,160 --> 00:29:03,800 What is going on?! 606 00:29:03,800 --> 00:29:05,000 (TENSE MUSIC) 607 00:29:05,000 --> 00:29:07,080 (MUTTERS INDISTINCTLY) 608 00:29:18,440 --> 00:29:19,920 Seven minutes to go 609 00:29:19,920 --> 00:29:22,960 and I've got my chicken on the go, I've got... 610 00:29:22,960 --> 00:29:25,440 ..I've just put my bread on the 'hibach'. 611 00:29:25,440 --> 00:29:27,960 I've got my fries that are just going in the deep fryer. 612 00:29:28,960 --> 00:29:30,400 Seven minutes! 613 00:29:30,400 --> 00:29:33,200 This is, like... Laure, what are you doing to me? 614 00:29:34,920 --> 00:29:36,320 This is crazy! 615 00:29:38,720 --> 00:29:40,200 Ooh! Jesus! 616 00:29:40,200 --> 00:29:44,160 RHIANNON: So, earlier on in the cook, I ballsed-up my noodles 617 00:29:44,160 --> 00:29:46,760 and Jock said, "Just focus on the broth 618 00:29:46,760 --> 00:29:49,040 "and make sure it's perfect." 619 00:29:49,040 --> 00:29:51,640 So I taste it and I'm like, "Oh, my God! 620 00:29:51,640 --> 00:29:54,000 "That tastes way better than I used to make in Townsville." 621 00:29:54,000 --> 00:29:56,120 I've added a little bit of finger lime 622 00:29:56,120 --> 00:29:58,240 to chuck in my North Queensland flair. 623 00:29:58,240 --> 00:30:00,080 And I'm like, "Yeah, this is a good dish!" 624 00:30:00,080 --> 00:30:01,920 I hope the judges think it is too. 625 00:30:03,720 --> 00:30:05,440 And then I realise... 626 00:30:05,440 --> 00:30:08,320 ..I still haven't bloody made my noodles. 627 00:30:10,360 --> 00:30:13,520 I haven't really got time to make another batch. 628 00:30:15,480 --> 00:30:17,280 So I'm gonna use packet noodles. 629 00:30:17,280 --> 00:30:19,400 Rice noodles? Where are you? 630 00:30:19,400 --> 00:30:23,520 You know, it's not ideal, but as long as my broth 631 00:30:23,520 --> 00:30:26,120 and everything else is perfect and balanced, 632 00:30:26,120 --> 00:30:28,080 I might still have a chance here today. 633 00:30:28,080 --> 00:30:31,400 Oh, God. Shaking like a leaf. 634 00:30:31,400 --> 00:30:33,160 Five minutes to go! 635 00:30:33,160 --> 00:30:35,440 (JUDGES CLAP) JOCK: Let's go, guys! 636 00:30:35,440 --> 00:30:37,280 ANDY: Come on, everyone! Step it up! 637 00:30:37,280 --> 00:30:39,200 (FRANTIC MUSIC) 638 00:30:39,200 --> 00:30:40,360 (THEO MOANS) 639 00:30:47,800 --> 00:30:49,360 (MUTTERS INDISTINCTLY) 640 00:30:49,360 --> 00:30:53,280 The last few minutes, and it's time to bring this pork belly together. 641 00:30:53,280 --> 00:30:55,400 So I check in the hibachi. 642 00:30:55,400 --> 00:30:56,880 Pork's gelatinous 643 00:30:56,880 --> 00:30:58,640 yet it's caramelised 644 00:30:58,640 --> 00:31:01,000 and a really spiced sauce. 645 00:31:01,000 --> 00:31:04,480 I've got that zesty salad and the fresh sambal. 646 00:31:04,480 --> 00:31:07,760 And I hope that this sweet, sour cooked sambal 647 00:31:07,760 --> 00:31:09,600 is gonna tie everything together. 648 00:31:09,600 --> 00:31:12,040 Look for that jug! Where'd I put that jug? 649 00:31:12,040 --> 00:31:14,760 But this dish is all about the harmony. 650 00:31:16,600 --> 00:31:19,000 Um...what was I doing here? 651 00:31:19,000 --> 00:31:22,800 So I'm hoping that, you know, the judges get my vision 652 00:31:22,800 --> 00:31:25,760 and, you know, eating it all together is where it comes alive. 653 00:31:26,840 --> 00:31:28,880 Prawns. Baste prawns, baste prawns. 654 00:31:28,880 --> 00:31:30,040 Big brush. 655 00:31:30,040 --> 00:31:31,720 Let's go, Brentles. 656 00:31:31,720 --> 00:31:35,320 Two minutes to go - now I'm straining down my broth 657 00:31:35,320 --> 00:31:37,480 and I'm finally seeing this dish come together. 658 00:31:37,480 --> 00:31:39,280 That is noice! 659 00:31:39,280 --> 00:31:42,800 Overall, I've done a major pivot from my original idea 660 00:31:42,800 --> 00:31:44,800 and I'm really happy with my dish. 661 00:31:46,120 --> 00:31:48,800 I'm hoping - dependent on how the other three go - 662 00:31:48,800 --> 00:31:51,320 this could get me up on the gantry tomorrow. 663 00:31:51,320 --> 00:31:52,920 (MUTTERS) Chilli oil. 664 00:31:52,920 --> 00:31:55,040 Come on, you lot, bring it home! 665 00:31:55,040 --> 00:31:56,520 Only one minute to go! 666 00:31:56,520 --> 00:31:58,440 ANDY: Come on! BRENT: Oh, one minute? 667 00:31:58,440 --> 00:32:00,920 THEO: Is it one minute to go? 668 00:32:00,920 --> 00:32:02,520 One minute! Is it one minute? 669 00:32:02,520 --> 00:32:04,000 MELISSA: Theo, how's your chicken? 670 00:32:04,000 --> 00:32:06,600 Have you got a plate, Theo? Yeah, I've got a plate. I'm good. 671 00:32:06,600 --> 00:32:08,360 I'll... Whoa! 672 00:32:08,360 --> 00:32:10,440 Oh, my God. Oh, my God. 673 00:32:10,440 --> 00:32:11,960 Chicken's on the hibachi. 674 00:32:11,960 --> 00:32:13,960 Bread's on the hibachi. 675 00:32:13,960 --> 00:32:16,160 Season your fries, season your fries, season your fries. 676 00:32:16,160 --> 00:32:17,320 Yep. 677 00:32:19,360 --> 00:32:21,640 Chicken. Chicken, Theo. Chicken. 678 00:32:23,000 --> 00:32:24,520 You know what's coming. 679 00:32:31,560 --> 00:32:32,800 Final touches! 680 00:32:32,800 --> 00:32:35,600 JUDGES: 10, 9, 8, 681 00:32:35,600 --> 00:32:38,880 7, 6, 5, 682 00:32:38,880 --> 00:32:42,920 4, 3, 2, 1. 683 00:32:42,920 --> 00:32:45,720 JOCK: That's it! That's it! 684 00:32:45,720 --> 00:32:47,800 (BOTH SPEAK INDISTINCTLY) BRENT: Well done, bruv. 685 00:32:50,640 --> 00:32:51,960 Whoo! 686 00:32:51,960 --> 00:32:55,680 I, for a split second, didn't think I'd get it all up 687 00:32:55,680 --> 00:32:57,600 and I pushed it to the very end. 688 00:32:57,600 --> 00:33:01,840 But I'm super happy that I put up a great dish for this young lady. 689 00:33:01,840 --> 00:33:03,840 And I'm...I'm stoked with it. 690 00:33:03,840 --> 00:33:05,760 Stoked? I'm starting to sound like Rhiannon. 691 00:33:05,760 --> 00:33:07,520 (CHUCKLES) 692 00:33:12,800 --> 00:33:14,800 MELISSA: I have a question for you. 693 00:33:14,800 --> 00:33:17,280 Can you feel the love? 694 00:33:17,280 --> 00:33:20,320 The love from us, the love from you, the love from your families? 695 00:33:20,320 --> 00:33:21,960 And here's something to love - 696 00:33:21,960 --> 00:33:24,040 the person that brings us the best dish today 697 00:33:24,040 --> 00:33:26,280 ends up in the semifinal. 698 00:33:26,280 --> 00:33:29,280 And the first dish we'd like to taste belongs to Brent. 699 00:33:29,280 --> 00:33:31,120 (JUDGES AND CONTESTANTS CLAP) 700 00:33:47,760 --> 00:33:49,240 Brent, what did you make? 701 00:33:50,280 --> 00:33:52,640 I've made Balinese braised pork belly. 702 00:33:54,240 --> 00:33:56,400 What do you think Alfie and Shonleigh 703 00:33:56,400 --> 00:33:58,000 would think of this dish of food? 704 00:33:58,000 --> 00:34:01,640 Shon would love it. Would remind of good times holidaying. 705 00:34:01,640 --> 00:34:03,760 Alfie'd probably stick his nose up at it. 706 00:34:03,760 --> 00:34:05,280 (LAUGHS) Too spicy? 707 00:34:05,280 --> 00:34:06,760 Too spicy, yeah. 708 00:34:07,760 --> 00:34:10,440 But yeah, look, they're so proud of me coming back 709 00:34:10,440 --> 00:34:11,920 and getting this far and... 710 00:34:11,920 --> 00:34:14,360 I think that's sort of shown in my cook today, 711 00:34:14,360 --> 00:34:16,040 'cause when you're comfortable cooking, 712 00:34:16,040 --> 00:34:18,520 you get a pretty good dish out of it. 713 00:34:18,520 --> 00:34:19,760 Beautiful. 714 00:34:22,360 --> 00:34:25,560 Yeah, the sambal - get plenty of that, Andy. You'll enjoy it. 715 00:34:25,560 --> 00:34:26,680 (LAUGHS) 716 00:34:26,680 --> 00:34:28,480 It's not too spicy, though. Oh, what a let-down. 717 00:34:28,480 --> 00:34:29,920 (CHUCKLES) 718 00:34:48,960 --> 00:34:50,840 Brent. (CLEARS THROAT) 719 00:34:52,120 --> 00:34:54,320 I'm like, "Man, the glaze he's got. 720 00:34:54,320 --> 00:34:56,120 "It's, like, eh." 721 00:34:56,120 --> 00:34:58,240 Your two side-hustle sambals. 722 00:34:58,240 --> 00:34:59,920 Like, you have the sweet one 723 00:34:59,920 --> 00:35:01,520 and you're like, "That's just too sweet, man." 724 00:35:01,520 --> 00:35:03,720 And I'm like, "Man, where is it?" 725 00:35:07,400 --> 00:35:11,680 I tell you where it is - it's in the memory that you had over in Indo 726 00:35:11,680 --> 00:35:14,800 where you go to a warung and you have everything together. 727 00:35:17,720 --> 00:35:19,480 And that's when the magic happened - 728 00:35:19,480 --> 00:35:22,000 when it's together, not when it's individual little bits. 729 00:35:22,000 --> 00:35:23,000 Yep. 730 00:35:23,000 --> 00:35:24,560 This is 731 00:35:24,560 --> 00:35:25,960 unbelievable, mate. 732 00:35:38,520 --> 00:35:41,760 What this plate of food demonstrates to us is 733 00:35:41,760 --> 00:35:44,520 a profound respect for what you love 734 00:35:44,520 --> 00:35:47,280 and an innate ability to bring it to us 735 00:35:47,280 --> 00:35:49,600 in a language that is all of your own. 736 00:35:49,600 --> 00:35:53,120 Understanding how to treat pork belly 737 00:35:53,120 --> 00:35:55,080 like it is the food of the gods 738 00:35:55,080 --> 00:35:56,560 is a really incredible thing. 739 00:35:56,560 --> 00:35:58,520 You have that gorgeous gelatinous fat, 740 00:35:58,520 --> 00:36:00,400 you have beautiful, sweet, succulent pork. 741 00:36:00,400 --> 00:36:04,640 And then you add flavours upon flavours upon flavours. 742 00:36:04,640 --> 00:36:06,320 The smoke, the spice. 743 00:36:07,320 --> 00:36:08,320 Fantastic. 744 00:36:08,320 --> 00:36:10,480 This is MasterChef-winning food. 745 00:36:10,480 --> 00:36:14,400 So strap yourself in because if you keep cooking like this, 746 00:36:14,400 --> 00:36:15,400 world's your oyster. 747 00:36:15,400 --> 00:36:16,800 Thanks, Mel. 748 00:36:16,800 --> 00:36:18,560 Uh, Brent, mate, 749 00:36:18,560 --> 00:36:22,560 I knew that you had that kinda three-element thing down pat. 750 00:36:22,560 --> 00:36:24,800 Protein, salad, sauce. 751 00:36:24,800 --> 00:36:27,760 But then you add two different types of sambals 752 00:36:27,760 --> 00:36:29,320 that just complement each other 753 00:36:29,320 --> 00:36:32,000 and just clean everything out. 754 00:36:35,280 --> 00:36:37,040 I don't think there would be many people, 755 00:36:37,040 --> 00:36:39,560 after what you went through in your season, 756 00:36:39,560 --> 00:36:41,680 to be able to get back on the horse 757 00:36:41,680 --> 00:36:43,680 and say, "I'm here to win. 758 00:36:43,680 --> 00:36:46,920 "I'm here to cook the best food that I'm capable of." 759 00:36:46,920 --> 00:36:50,720 And, mate, that plate of food right there is exactly that. Well done. 760 00:36:52,000 --> 00:36:53,560 Mate, I'm so proud of you. 761 00:36:55,280 --> 00:36:56,960 Like... 762 00:36:56,960 --> 00:36:58,160 Well done. 763 00:37:03,840 --> 00:37:05,560 It's a bloody tear-jerker. 764 00:37:05,560 --> 00:37:07,360 It is a tear-jerker! 765 00:37:09,920 --> 00:37:11,600 Next up, Rhiannon! 766 00:37:13,360 --> 00:37:15,520 My noodles haven't worked out 767 00:37:15,520 --> 00:37:18,480 so I had to use packet noodles, 768 00:37:18,480 --> 00:37:21,760 but I've got the flavours that I want into this broth. 769 00:37:21,760 --> 00:37:23,560 I'm gonna soak that bad boy. 770 00:37:23,560 --> 00:37:26,800 So hopefully that will get me in the semifinals. 771 00:37:39,760 --> 00:37:42,880 Applications for contestants are now open. 772 00:37:42,880 --> 00:37:44,880 Head to the link and apply. 773 00:37:46,880 --> 00:37:49,280 ANDY: Rhiannon, what have you made? 774 00:37:50,600 --> 00:37:52,080 I've made a prawn laksa. 775 00:37:53,080 --> 00:37:54,560 How pumped were you 776 00:37:54,560 --> 00:37:56,320 when you read you were cooking laksa today? 777 00:37:56,320 --> 00:37:57,880 Oh, so pumped. 778 00:37:57,880 --> 00:38:00,400 Honestly, you never know what my family's gonna choose. 779 00:38:00,400 --> 00:38:02,840 And to choose something like this, I'm like, "Oh, yes!" 780 00:38:02,840 --> 00:38:04,320 How do you think you went? 781 00:38:04,320 --> 00:38:06,960 Obviously the noodles probably aren't quite right. 782 00:38:06,960 --> 00:38:08,440 Like, I wanted to make my own 783 00:38:08,440 --> 00:38:11,200 and they were going to be more a rounder-style noodle. 784 00:38:11,200 --> 00:38:14,200 But yeah, I went pretty good. I'm pretty happy. 785 00:38:14,200 --> 00:38:16,360 Reckon we have a...have a taste. 786 00:38:16,360 --> 00:38:18,360 (TENSE MUSIC) 787 00:38:36,520 --> 00:38:41,720 Rhiannon, this is a wonderful modern Australian interpretation of laksa. 788 00:38:41,720 --> 00:38:45,840 It really takes a deft hand to dictate the balance of richness 789 00:38:45,840 --> 00:38:47,880 and the balance of lightness in this. 790 00:38:47,880 --> 00:38:52,000 And this broth demonstrates to me 791 00:38:52,000 --> 00:38:54,880 just how much you know about South-East Asian flavours 792 00:38:54,880 --> 00:38:57,880 to be able to kind of balance the funk that you love, 793 00:38:57,880 --> 00:39:00,280 the spice, the acidity, the freshness - 794 00:39:00,280 --> 00:39:03,920 every single thing has a time and a place in your dish. 795 00:39:03,920 --> 00:39:05,760 And I love that we can see 796 00:39:05,760 --> 00:39:07,640 your character and your signature in this. 797 00:39:07,640 --> 00:39:09,560 There is joy in this bowl of food 798 00:39:09,560 --> 00:39:11,360 and I'm really, really happy to experience it. 799 00:39:11,360 --> 00:39:13,040 Oh! Thank you! 800 00:39:13,040 --> 00:39:15,080 I've got goosebumps! (CHUCKLES) 801 00:39:15,080 --> 00:39:17,640 Really, really good. 802 00:39:17,640 --> 00:39:21,680 Such a testament to how far you've come in this competition. 803 00:39:21,680 --> 00:39:24,320 Yes, you didn't get your rice noodles made, 804 00:39:24,320 --> 00:39:27,120 but it's the right choice just to stop 805 00:39:27,120 --> 00:39:29,000 and focus all your energies on the broth, 806 00:39:29,000 --> 00:39:30,920 because the broth is where it's at. 807 00:39:30,920 --> 00:39:35,160 It's so silky and just the right amount of heat. 808 00:39:35,160 --> 00:39:39,320 What's more impressive is you've got this little, you know, Aussie touch 809 00:39:39,320 --> 00:39:41,240 of finger limes through there. 810 00:39:41,240 --> 00:39:43,960 And every now and again you get this pop of finger lime 811 00:39:43,960 --> 00:39:47,040 and it just lifts the acidity of your broth 812 00:39:47,040 --> 00:39:49,840 to the point where it just is, like, wow! 813 00:39:49,840 --> 00:39:53,440 When you get home, your family are just gonna go, "How lucky are we?" 814 00:39:53,440 --> 00:39:57,920 Thank you so much! Oh, my God! Thank you! 815 00:39:57,920 --> 00:39:59,760 So good! 816 00:39:59,760 --> 00:40:02,280 Good job. Thanks, mate. 817 00:40:02,280 --> 00:40:04,600 (SIGHS) What a relief! 818 00:40:08,880 --> 00:40:11,840 The next dish we'd like to taste belongs to Declan. 819 00:40:20,440 --> 00:40:22,120 Ooh. 820 00:40:22,120 --> 00:40:23,640 Broth it up! 821 00:40:32,880 --> 00:40:35,320 Alright, Declan. What did you bring us today? 822 00:40:35,320 --> 00:40:37,640 I've done Thai chilli prawns 823 00:40:37,640 --> 00:40:40,520 with rice noodles in a prawn-head broth. 824 00:40:42,440 --> 00:40:46,960 So you transformed chilli prawn pasta into this. 825 00:40:46,960 --> 00:40:48,760 Talk to me about this bowl of food. 826 00:40:48,760 --> 00:40:51,360 To be honest, going into the cook this morning, 827 00:40:51,360 --> 00:40:53,520 I didn't think I really stood a chance 828 00:40:53,520 --> 00:40:55,040 up against these three. 829 00:40:55,040 --> 00:40:59,000 But from where I started, finishing on a dish like this, 830 00:40:59,000 --> 00:41:02,000 I definitely think it gives me a better chance. 831 00:41:24,000 --> 00:41:26,520 Declan, the beautiful thing 832 00:41:26,520 --> 00:41:29,160 about making it this far in the competition 833 00:41:29,160 --> 00:41:31,000 is progression. 834 00:41:31,000 --> 00:41:34,560 The progression today was shown by the food on the plate. 835 00:41:35,680 --> 00:41:37,320 The prawns are epic. 836 00:41:37,320 --> 00:41:39,920 Like, butterflying them out, 837 00:41:39,920 --> 00:41:43,240 rubbing them with all those aromats, mate, 838 00:41:43,240 --> 00:41:46,080 that just wasn't even a thing 839 00:41:46,080 --> 00:41:47,800 once upon a time with you. 840 00:41:47,800 --> 00:41:49,280 (LAUGHS) No. And the broth. 841 00:41:49,280 --> 00:41:51,880 You loaded it up with aromats. 842 00:41:51,880 --> 00:41:54,960 You let that tick away the whole time of the cook. 843 00:41:54,960 --> 00:41:57,240 It is incredibly well done, mate. 844 00:41:57,240 --> 00:42:00,040 I'm very, very proud of you. Thank you. 845 00:42:00,040 --> 00:42:01,520 Just for going, "You know what? 846 00:42:01,520 --> 00:42:03,080 "This is what I've become." Yeah. 847 00:42:03,080 --> 00:42:05,920 "Prawn chilli pasta was what I used to be. 848 00:42:05,920 --> 00:42:08,640 "But this food right here, this is who I am." 849 00:42:08,640 --> 00:42:10,120 Thank you. 850 00:42:10,120 --> 00:42:15,080 I think the biggest things for you to celebrate here are 851 00:42:15,080 --> 00:42:18,480 your resilience, your willingness to be flexible, 852 00:42:18,480 --> 00:42:21,280 and your boldness to pivot. 853 00:42:21,280 --> 00:42:24,920 The aroma of the broth is fantastic. 854 00:42:24,920 --> 00:42:27,520 And I think in combination with that punchy chilli oil, 855 00:42:27,520 --> 00:42:29,400 it's everything that you want. 856 00:42:29,400 --> 00:42:31,920 Thank you so much. Thanks, Declan. Well done. 857 00:42:31,920 --> 00:42:33,120 Good one. 858 00:42:34,400 --> 00:42:35,520 Cheers, Brent. 859 00:42:35,520 --> 00:42:36,800 Thank you. 860 00:42:36,800 --> 00:42:39,120 Last but not least, it's Theo. 861 00:42:41,960 --> 00:42:46,120 I sort of ran out of time. Plated this up with the dying seconds. 862 00:42:47,320 --> 00:42:50,160 So it could be great... 863 00:42:50,160 --> 00:42:52,000 ..or it could be not so great. 864 00:43:08,560 --> 00:43:10,000 What have you made us? 865 00:43:10,000 --> 00:43:11,960 Peri-peri chicken 866 00:43:11,960 --> 00:43:14,600 with sweet potato fries 867 00:43:14,600 --> 00:43:16,920 and pita bread. 868 00:43:18,400 --> 00:43:20,280 Alright. We're gonna taste it. 869 00:43:35,760 --> 00:43:37,000 ANDY: Theo. 870 00:43:38,120 --> 00:43:42,160 I can guarantee that is the best version you've ever cooked, period. 871 00:43:42,160 --> 00:43:43,240 (LAUGHS) Yeah. 872 00:43:43,240 --> 00:43:46,200 The chicken - this was always gonna hang on the chicken, 873 00:43:46,200 --> 00:43:48,760 and I think you've cooked it so perfectly. 874 00:43:48,760 --> 00:43:54,080 Like, that, for me, just screams 'peri-peri chicken'. 875 00:43:54,080 --> 00:43:58,280 You want that small edge where it's nearly overdone 876 00:43:58,280 --> 00:44:01,360 and then caramelisation just seeps into the chicken there 877 00:44:01,360 --> 00:44:03,680 and it just smells and looks unreal. 878 00:44:03,680 --> 00:44:05,920 It's what I love as well, so it's... Yeah. 879 00:44:05,920 --> 00:44:08,480 And you only took it off with 30 seconds to go. 880 00:44:08,480 --> 00:44:10,600 Yeah. Like, you're a madman, but anyway. 881 00:44:10,600 --> 00:44:11,720 It was perfect. 882 00:44:11,720 --> 00:44:14,360 Theo, I'm so proud of you, first of all, 883 00:44:14,360 --> 00:44:17,000 for really going the extra distance. 884 00:44:17,000 --> 00:44:20,160 You made the peri-peri, you got the consistency right, 885 00:44:20,160 --> 00:44:23,000 you cut off the low-hanging bits, you tended your coals. 886 00:44:23,000 --> 00:44:25,080 You kept basting and turning, basting and turning, 887 00:44:25,080 --> 00:44:26,680 basting and turning, basting and turning. 888 00:44:26,680 --> 00:44:29,200 It's all these things where, you know, months ago, 889 00:44:29,200 --> 00:44:30,840 you thought you were cooking really, really well. 890 00:44:30,840 --> 00:44:33,560 And now I hope through that cook 891 00:44:33,560 --> 00:44:35,400 that you're able to see how far you've come. 892 00:44:35,400 --> 00:44:38,720 And just sit in that for a moment and be really proud of it, 893 00:44:38,720 --> 00:44:42,080 because it's amazing and we're all super proud of you. 894 00:44:42,080 --> 00:44:43,840 Thanks, guys. Thank you. Thanks, Theo. 895 00:44:46,760 --> 00:44:48,320 Congrats, mate. Thanks. 896 00:44:52,560 --> 00:44:55,640 There were lots of emotions out there today. 897 00:44:55,640 --> 00:44:56,960 And over here. 898 00:44:56,960 --> 00:45:01,360 You put your hearts and souls right into those dishes. 899 00:45:01,360 --> 00:45:06,400 But only one of you can be the first cook through to the semifinals 900 00:45:06,400 --> 00:45:09,240 of MasterChef Australia 2023. 901 00:45:10,640 --> 00:45:14,280 Each and every one of you were on absolute fire today. 902 00:45:14,280 --> 00:45:17,000 There was not a weak link in the chain. 903 00:45:17,000 --> 00:45:18,480 Declan, 904 00:45:18,480 --> 00:45:21,560 mate, your confidence in the kitchen today, 905 00:45:21,560 --> 00:45:24,200 it showed us how far you've come 906 00:45:24,200 --> 00:45:25,880 and how much further you could really go. 907 00:45:25,880 --> 00:45:27,120 Thank you. 908 00:45:27,120 --> 00:45:28,280 Theo. 909 00:45:29,880 --> 00:45:32,680 Yet another brilliant dish. 910 00:45:34,000 --> 00:45:35,280 Rhiannon, 911 00:45:35,280 --> 00:45:38,720 the energy and love that you brought to the kitchen today 912 00:45:38,720 --> 00:45:43,240 was present in every mouthful of that beautiful laksa. 913 00:45:45,680 --> 00:45:47,840 But dish of the day... 914 00:45:50,640 --> 00:45:51,760 ..was Brent. 915 00:45:51,760 --> 00:45:53,360 Well done, mate. 916 00:45:55,360 --> 00:45:57,760 Brent, mate, you know what that means. 917 00:45:57,760 --> 00:46:01,520 You are through to the semifinals, big fella! 918 00:46:01,520 --> 00:46:03,560 Oh, my God! 919 00:46:03,560 --> 00:46:05,160 Far out! 920 00:46:09,520 --> 00:46:11,760 Talk to us. What's going through your head right now? 921 00:46:11,760 --> 00:46:14,120 Oh, so many things. I mean, like... 922 00:46:14,120 --> 00:46:16,720 Coming today and, um, you know, 923 00:46:16,720 --> 00:46:18,200 see, read all those letters, 924 00:46:18,200 --> 00:46:21,040 everyone here obviously felt it from their loved ones too. 925 00:46:21,040 --> 00:46:24,040 And just to put up a good dish like that and get into Finals Week, 926 00:46:24,040 --> 00:46:25,200 it's just massive. 927 00:46:25,200 --> 00:46:28,080 And as Rhi would say, I'm stoked. 928 00:46:28,080 --> 00:46:29,480 (RHIANNON LAUGHS) 929 00:46:32,800 --> 00:46:34,880 Declan, Theo, Rhiannon. 930 00:46:35,880 --> 00:46:39,800 Two of you will be joining Brent in the semifinals. 931 00:46:39,800 --> 00:46:41,920 And tomorrow's Pressure Test 932 00:46:41,920 --> 00:46:44,280 will determine which two. 933 00:46:46,400 --> 00:46:48,960 It's going to be the most important cook 934 00:46:48,960 --> 00:46:50,520 of your competition to date. 935 00:46:51,880 --> 00:46:53,960 And with everybody at the top of their game, 936 00:46:53,960 --> 00:46:56,680 we know it is also going to be one to remember. 937 00:46:58,320 --> 00:47:00,080 We'll see you tomorrow. 938 00:47:00,080 --> 00:47:02,360 Thank you. See you later. 939 00:47:02,360 --> 00:47:03,960 DECLAN: Good job, buddy. 940 00:47:03,960 --> 00:47:05,000 Good work. 941 00:47:05,000 --> 00:47:07,080 Good job. Good job, Rhi. 942 00:47:07,080 --> 00:47:08,440 Yeah! 943 00:47:09,440 --> 00:47:12,440 NARRATOR: Tomorrow night on MasterChef Australia... 944 00:47:12,440 --> 00:47:13,600 CONTESTANTS: Oh, hey! 945 00:47:13,600 --> 00:47:15,120 Hello, guys. How are you? 946 00:47:15,120 --> 00:47:16,840 Peter Gilmore! (LAUGHS) 947 00:47:16,840 --> 00:47:20,440 ..the Terminator of the Pressure Test returns... 948 00:47:20,440 --> 00:47:23,800 You're not getting the recipe, so you've gotta remember it. (LAUGHS) 949 00:47:23,800 --> 00:47:25,400 I reckon it's 30g. 30? 950 00:47:25,400 --> 00:47:27,480 I don't think it's 50. I reckon it is 50. 951 00:47:27,480 --> 00:47:30,120 ..and to make it through to the semifinal, 952 00:47:30,120 --> 00:47:31,520 they'll need... 953 00:47:31,520 --> 00:47:34,160 Trying to remember the flavours, the balance. 954 00:47:34,160 --> 00:47:35,640 Far out, mate! 955 00:47:35,640 --> 00:47:37,320 ..total recall. 956 00:47:37,320 --> 00:47:39,080 Can't do it. Can't do it. 957 00:47:45,240 --> 00:47:47,560 Captions by Red Bee Media