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(DRAMATIC MUSIC BUILDS)

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BRENT: Today it's the semifinals.

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It's one cook away
from the grand finale.

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It's the massive Service Challenge.

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Obviously someone's going home today,

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and this is where we show people
the...the cook we are.

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RHIANNON: This three-course menu
has been taking up a lot of my time,

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a lot of my sleep.

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But you know what,

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it's definitely a menu
that's gonna reflect me.

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I want to show them
that every single course

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is gonna punch them in the face
with flavour.

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DECLAN: Everything I've been doing
throughout the competition,

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the way I've grown and listened
and come home here

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and just absolutely
worked my arse off

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has been leading
to get where I am today.

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(CHUCKLES) I want this
more than anything.

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What a journey.
DECLAN AND RHIANNON: What a journey.

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I can't believe we're nearly
at the end of it.

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(DRAMATIC MUSIC)
(CHEERING AND APPLAUSE)

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Wow!
Whoo! Oh, my God!

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Jock's got his kilt on.

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This is so cool.

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Brent, Declan, Rhiannon,

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welcome to the semifinal
of MasterChef 2023!

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(ALL CHEER)

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Yep, yep.

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Every challenge, every dish,
all of your hard work

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has led you to this point,

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and the only thing that stands
between you and the grand finale

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is this Service Challenge.

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Service Challenges, they're the
toughest challenge in MasterChef,

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and this semifinal will test
even the most seasoned chefs.

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Yeah.

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Each of you, you need to cook
an entree, a main and a dessert

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for 20 diners, plus the three of us.

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Do the maths -
that's almost 70 plates of food

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all on your lonesome.

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Declan, Rhiannon,
to achieve this mammoth task,

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we're gonna give you four hours

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before your entrees
need to leave the pass, right?

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Yep.

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Of course, Brent,

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as the winner of
the Advantage Challenge with Curtis,

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you'll get an extra 30-minute
head start.

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Meaning, you'll have 4.5 hours until
your entrees need to leave the pass.

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WOMAN: That's huge.
Huge.

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The two contestants
who design and execute

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the best menu overall
will be our grand finalists.

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And one more thing.

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Alright.
Oh!

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It wouldn't be right
to do your last service

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without the legend,
the main man himself.

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Ooh!
Oh, my God.

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He's come back to guide you
and push you

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and make sure that you leave nothing
on the table today.

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Please welcome...

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..Shannon Bennett!

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(CONTESTANTS CHEER)

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(DRAMATIC MUSIC)

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DECLAN: Whoo!
RHIANNON: Whoo!

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How lucky are we?
Shannon Bennett's in the kitchen.

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Here he is!
Yeah, Shannon!

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(JOCK BARKS)

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Hey, guys. How are you?

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RHIANNON: He's a bloody legend.

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I'm gonna be leaning on him
for sure.

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My hands are clammy.
Palms are sweating.

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Shannon, semifinal, it's a bit of
a rite of passage, isn't it?

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It is a rite of passage,

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because no matter what,
no matter how prepared you are,

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something is gonna go wrong,

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and I think today
is gonna be about who you are

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from a character point of view,

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and it's gonna be how
you pick yourself up

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and what you put on the plate.

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Some very wise words there, Shannon.

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Alright, shall we do this?

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SEMIFINALISTS: Yes.
Let's do it!

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By the end of today,
two of your will have won your place

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into the grand finale.

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Just remember that,
whatever happens next,

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you've earned your place
in the semifinal.

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We're proud of you all.

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Brent, you start first, buddy.
BRENT: Yeah.

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Good luck. Your time starts now.

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Go, Brentles.

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(EXCITING MUSIC)

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I've got an extra half an hour,
so, yeah, I'm gonna use that

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to my advantage
and not waste a second.

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I've got three great recipes
in my mind.

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Hey, Brent.

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So I'm getting it down on paper.

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And you've actually written
the recipe down,

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every bit of this recipe.

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Yeah.
Every ingredient.

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Every ingredient, yeah.
And weight.

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And weight, yeah.
Wow. Awesome. Impressive.

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So, entree is XO octopus.

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It's got a beautiful
pickled ribbon daikon

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and then a nice charred,
warmed lemon.

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It's on a beautiful skewer.
It's hibachi.

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It's packed with umami,
it's packed with flavour.

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Main is beautiful roasted
pork belly, pork sauce,

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beautiful charred salsa on top.

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Yum! Sounds delicious.

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Dessert is my little take
on sort of a boba tea,

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where I've got coconut ice cream,

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beautiful tapioca pearls
in a brown sugar sauce,

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and then we've got pickled mango
just to break it up a little bit,

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and some macadamia crumb
for texture.

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I've made these dishes before,
which is just gonna help me heaps.

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Yeah, look, this is the...
This is it.

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This is...
like, it's do or die today,

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so I'm just not gonna hold
anything back.

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Good luck.
Yeah.

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Thanks, Andy. Oh, come here.

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I've got all the timings.

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Just got a few things that
really need to get on super quick,

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just so that it has time to cook.

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And that...that is this pork belly.

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I want super-crunchy skin,
really tender meat.

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DECLAN:

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RHIANNON: Yeah, he's going well,
isn't he?

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The method I do, I've tried and
tested this so many times at home.

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I start really low temp,
nice and slow cooking.

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Fat sort of renders down,
confits the meat.

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Finish it right at the end
super hot, the skin pops up.

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And it works every time.

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Rhiannon, Declan, you ready for the
most important cook of your life?

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Yeah.
Let's do it.

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Well, your four hours'
prep time starts now.

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(CONTESTANTS CHEER)
Good luck, buddy!

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I didn't get much sleep last night

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because I just had this
ticking over in my head,

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the process of how I'm gonna be
curating the best menu.

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I think I've shown in
some of my past cooks

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that I can really switch into,
you know, Chef Declan,

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and that's my take on today.

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Alright, alright, alright,
let's start off here.

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This menu today are dishes
that I love, but elevated.

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THEO: Come on, Dec!
Whoo!

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Hey, Declan.
Shannon, how you going?

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Good. OK, tell me,
what are you cooking?

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Um, so, the menu's gonna be
harmoniously South-East Asian.

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For entree, I've got my take
on a prawn toast,

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and I'm doing a scampi toast.

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I'm gonna be putting some
beautiful caviar on top of that.

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OK.

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And then for the mains

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I'm following it up
with blue-eye trevalla,

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crispy skin.

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I'm gonna have a green curry
in the bowl,

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steamed rice, Thai eggplant.

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OK.

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And then for dessert

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I'm doing my take on a Paris-Brest.

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Oh, yeah.

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I've got a pandan coconut
creme pat...

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OK.

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..some charred pineapple
and a tamarind caramel.

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OK.

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So, you know, the biggest thing
for me is gonna be prepping it.

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Well, OK, we're already,
what, 10 minutes in.

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10 minutes in.

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OK, well, you realise
that this first hour

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is the foundation
that's going to set you up

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for the rest of the cook, OK?

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Yeah, alright. Thanks, Shannon.
Alright? Good luck.

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My menu is ambitious.

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Oop.

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But everything I've learnt,

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it's all, hopefully,
gonna shine through in cooks,

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and earning my spot
in that grand finale.

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MALISSA: Let's go, Declan!
CATH: Come on, Dec.

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Curry in a hurry.

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Developing flavour to a good sauce
requires time.

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Alright, parsley, lemongrass.

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So I know I need to start on
that curry sauce

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for my green curry
with blue-eye trevalla main.

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MALISSA: I feel like
that's so Declan.

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Like, he's gonna push
himself, you know?

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Show what he's got, which I like.

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He's not just playing it safe.

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With my entree,

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I'm going for,
you know, a prawn toast,

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but I'm trying to make it
a bit bougie and use scampi.

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That's a lot of...
That's a lot of scampi.

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But prepping this is gonna take
a lot longer than what I've thought,

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so I need to really push.

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This is the most prep
I've ever done in my life.

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Alright, Rhiannon, take me through.
What are you doing?

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00:09:04,640 --> 00:09:08,760
I am doing betel leaf scallops
with a Thai green gel,

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bitter melon and roasted peanuts
for entree.

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For main I'm doing beef ribs
in the pressure cooker,

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like a massaman-style flavour.

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OK.
Um, yeah.

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And the potatoes, you're tricking
them up and doing a...

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Tricking them up. Potato fondant.

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00:09:21,720 --> 00:09:24,120
So beef rib, one per portion,
and then a cucumber salad

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00:09:24,120 --> 00:09:27,320
with coriander and everything
like that to lighten it up.

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And then I'm doing
lemongrass panna cotta,

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finger lime gel and tropical fruits.

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OK.

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00:09:31,960 --> 00:09:34,000
What I want you to do is load it.

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It would love to see texture,
flavour and salt...

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00:09:36,840 --> 00:09:39,160
You got it.
..and sour and sweet.

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00:09:39,160 --> 00:09:40,160
That's what I'm going for.

209
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Good luck.
Thank you.

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00:09:41,760 --> 00:09:44,480
I'm getting straight onto
my desserts.

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00:09:44,480 --> 00:09:46,200
(SINGSONGS) Pineapples.

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00:09:47,920 --> 00:09:49,880
ADI: Watch Rhi-Rhi pound it.

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00:09:49,880 --> 00:09:52,160
That's how I get
my frustrations out.

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00:09:52,160 --> 00:09:53,360
(LAUGHS)

215
00:09:53,360 --> 00:09:56,360
A little bit of beating
some lemongrass.

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00:09:56,360 --> 00:09:58,600
So, I'm getting
my panna cotta mix on.

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00:09:58,600 --> 00:10:01,800
Panna cotta needs, you know,
three to four hours to set.

218
00:10:01,800 --> 00:10:03,240
Who doesn't love
a wobbly panna cotta?

219
00:10:03,240 --> 00:10:06,240
Like, it's literally something
I have cooked at home

220
00:10:06,240 --> 00:10:07,880
for so many years,

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00:10:07,880 --> 00:10:10,920
so I know what I've got to do.

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00:10:10,920 --> 00:10:12,400
Obviously I haven't made this many,

223
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but when you've got
a lot of kids and that,

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00:10:14,640 --> 00:10:16,920
you do make quite a lot
when you're at home too.

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00:10:18,080 --> 00:10:20,480
THEO: She's already done
her panna cotta.

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00:10:20,480 --> 00:10:21,680
GRACE: Ooh, well done, Rhi.

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00:10:23,240 --> 00:10:26,880
(EXCITING MUSIC)

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00:10:26,880 --> 00:10:30,240
CATH: Well done, Rhi! Fantastic job!

229
00:10:30,240 --> 00:10:33,400
Whoo-hoo!
Well done, Rhi!

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00:10:34,680 --> 00:10:36,360
Whoo!
Yes!

231
00:10:37,720 --> 00:10:40,600
Smells really good.

232
00:10:41,920 --> 00:10:44,320
Now I'm moving onto...

233
00:10:44,320 --> 00:10:46,920
I'm probably gonna have to start
getting my aromats for my sauces.

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00:10:48,000 --> 00:10:49,600
So, I've got two really
important sauces

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in my menu today.

236
00:10:51,440 --> 00:10:54,240
I've got the XO sauce for entree,

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00:10:54,240 --> 00:10:57,200
and then obviously my pork sauce
for the main course.

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(WHISPERS)

239
00:10:59,040 --> 00:11:02,640
You know, my sauce game
has really elevated this season.

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00:11:04,000 --> 00:11:07,000
I've set a high standard for myself
and I want to hit that every time.

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00:11:07,000 --> 00:11:09,360
So now it's just up to me
to deliver.

242
00:11:09,360 --> 00:11:12,680
Oh, how's that with the garlic?
It's really... Oh, the garlic!

243
00:11:12,680 --> 00:11:15,840
How good is that?!
Look at that garlic!

244
00:11:15,840 --> 00:11:17,640
Whoa!

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00:11:17,640 --> 00:11:19,760
Ah!

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00:11:19,760 --> 00:11:21,480
(LAUGHS)

247
00:11:21,480 --> 00:11:23,040
Is that for the garlic?

248
00:11:23,040 --> 00:11:26,040
(INTENSE MUSIC)

249
00:11:27,800 --> 00:11:31,560
Chefs, you've got 2.5 hours
before your entrees

250
00:11:31,560 --> 00:11:33,040
need to start leaving the pass.

251
00:11:33,040 --> 00:11:34,960
Gantry, get behind them, come on.

252
00:11:34,960 --> 00:11:36,880
(ALL CHEER WILDLY)

253
00:11:41,720 --> 00:11:44,400
RUE: Deccy needs to move.
PHIL: Looking good, Deccy.

254
00:11:44,400 --> 00:11:46,680
Come on, mate. Keep on pushing.

255
00:11:47,680 --> 00:11:49,880
ROBBIE: Come on, brother.
Concentrate, man.

256
00:11:52,120 --> 00:11:53,440
Declan.
Declan.

257
00:11:53,440 --> 00:11:54,640
Gents, how are you?
Good, mate.

258
00:11:54,640 --> 00:11:56,840
Um, how are you?
Good.

259
00:11:56,840 --> 00:11:58,840
I think, you know,
one of the only things

260
00:11:58,840 --> 00:12:00,280
that was gonna be my battle today

261
00:12:00,280 --> 00:12:02,360
was my prep.

262
00:12:02,360 --> 00:12:06,160
I wanted to smash out a lot of
the prep in that first hour,

263
00:12:06,160 --> 00:12:09,280
but it did roll into
that second hour.

264
00:12:10,600 --> 00:12:12,080
And...
It's a big battle, man.

265
00:12:12,080 --> 00:12:14,000
It is, like, you forget things.

266
00:12:14,000 --> 00:12:16,520
Especially with the dishes
that I'm doing,

267
00:12:16,520 --> 00:12:19,480
so many ingredients
are going into them.

268
00:12:21,120 --> 00:12:22,200
OK.

269
00:12:22,200 --> 00:12:24,320
But you've still got to finish
what's going on here

270
00:12:24,320 --> 00:12:25,560
and this is getting on cooking.

271
00:12:25,560 --> 00:12:28,080
Yeah, I know it's a big push.
Sweating already.

272
00:12:28,080 --> 00:12:29,320
Here's the thing with your menu.

273
00:12:29,320 --> 00:12:31,800
We can tell that you're really
trying to push the boat out.

274
00:12:31,800 --> 00:12:34,040
We can tell that you're trying
to push yourself,

275
00:12:34,040 --> 00:12:36,040
which we love,
but there comes a point

276
00:12:36,040 --> 00:12:40,640
where pushing yourself too far
can lead into execution problems

277
00:12:40,640 --> 00:12:42,440
'cause you don't have the time.

278
00:12:42,440 --> 00:12:46,080
Because if you start falling behind,
the wheels could fall off on that.

279
00:12:46,080 --> 00:12:48,360
(TENSE MUSIC)

280
00:12:59,320 --> 00:13:00,800
ROBBIE: Come on, Decca.
Come on, brother.

281
00:13:00,800 --> 00:13:04,120
Make sure you're ready for entree,
'cause if not, it'll just snowball.

282
00:13:04,120 --> 00:13:06,160
DECLAN: Yeah, thank you.

283
00:13:06,160 --> 00:13:07,280
Andy, he's worried

284
00:13:07,280 --> 00:13:10,600
that my menu is too complex
to execute in time.

285
00:13:10,600 --> 00:13:12,200
Oh, it's so hard.

286
00:13:12,200 --> 00:13:15,040
There's obviously
a lot of steps to do

287
00:13:15,040 --> 00:13:17,680
and a lot of elements to execute.

288
00:13:19,680 --> 00:13:22,440
I've just got to keep
my game face on

289
00:13:22,440 --> 00:13:25,240
and...and stick to my plan.

290
00:13:25,240 --> 00:13:26,560
I've really gotta keep on moving.

291
00:13:26,560 --> 00:13:28,960
How you going, mate?
Yeah, good. How are you going?

292
00:13:28,960 --> 00:13:29,960
Yeah, not too bad.

293
00:13:30,960 --> 00:13:32,880
Alright, so we've got
that, that, that.

294
00:13:32,880 --> 00:13:34,280
I'm pretty on track.

295
00:13:34,280 --> 00:13:36,880
I know my entree - scallops -
is a quick cook.

296
00:13:36,880 --> 00:13:40,720
My panna cottas are done,
so it's all about the main.

297
00:13:40,720 --> 00:13:42,320
I'm doing a beef short rib

298
00:13:42,320 --> 00:13:46,000
with a fondant potato
and a cucumber salad.

299
00:13:46,000 --> 00:13:47,680
Pressure!

300
00:13:47,680 --> 00:13:50,560
Yeah, so the beef short rib,
I want to keep them tender

301
00:13:50,560 --> 00:13:51,920
and falling off the bone.

302
00:13:51,920 --> 00:13:55,040
I want it to have punchy
massaman flavours.

303
00:13:55,040 --> 00:13:56,240
God, my eyes.

304
00:13:56,240 --> 00:13:57,240
Cloves.

305
00:13:57,240 --> 00:13:58,960
I love big, bold flavours.

306
00:13:58,960 --> 00:14:00,560
It's just how I am.

307
00:14:00,560 --> 00:14:01,800
It's my personality.

308
00:14:01,800 --> 00:14:04,760
So you can smell a lot of spice
coming out of the paste.

309
00:14:04,760 --> 00:14:10,840
Lemongrass, ginger, garlic,
chilli, dry spices.

310
00:14:10,840 --> 00:14:11,840
Ooh!

311
00:14:11,840 --> 00:14:13,840
CATH: Yum!
Look at that!

312
00:14:13,840 --> 00:14:15,880
(GANTRY CONTESTANTS CHATTER)

313
00:14:15,880 --> 00:14:18,360
Rhi! Yummy!

314
00:14:18,360 --> 00:14:20,760
Get loaded and get 'em on.

315
00:14:22,960 --> 00:14:24,440
(INTENSE MUSIC)

316
00:14:24,440 --> 00:14:26,240
Which one do we want?

317
00:14:26,240 --> 00:14:28,520
Straight into pommes fondantes.

318
00:14:28,520 --> 00:14:31,120
You know, normally, I'd just do,
like, a big bowl of massaman

319
00:14:31,120 --> 00:14:32,120
with potatoes in there,

320
00:14:32,120 --> 00:14:34,200
but I'm trying to show
some skill today,

321
00:14:34,200 --> 00:14:36,160
so I'm thinking fondant potatoes.

322
00:14:37,640 --> 00:14:40,040
Fondant potatoes are so decadent

323
00:14:40,040 --> 00:14:42,200
and they're silky
and they're buttery.

324
00:14:42,200 --> 00:14:45,120
They'll be crunchy on the outside
and fluffy on the inside.

325
00:14:45,120 --> 00:14:47,720
And it's gonna kinda look French,

326
00:14:47,720 --> 00:14:49,800
but it's not gonna taste French.

327
00:14:51,320 --> 00:14:52,640
I know it's labour intensive,

328
00:14:52,640 --> 00:14:56,200
but I also feel like you've really
got to bring your A-game,

329
00:14:56,200 --> 00:14:57,680
because it's semifinals.

330
00:14:57,680 --> 00:14:59,200
(INTENSE MUSIC)

331
00:14:59,200 --> 00:15:01,440
I buggered that one up. Bloody hell.

332
00:15:03,560 --> 00:15:05,520
Take your time.
Don't cut your fingers.

333
00:15:05,520 --> 00:15:07,480
I'm proud of you
for what you're doing,

334
00:15:07,480 --> 00:15:09,280
but you're putting a lot of pressure
on yourself.

335
00:15:09,280 --> 00:15:11,200
They're not easy.
No.

336
00:15:12,640 --> 00:15:15,520
Yeah, I'm a bit worried, because
this is gonna take a long time,

337
00:15:15,520 --> 00:15:17,680
and I've still got so much to do.

338
00:15:17,680 --> 00:15:20,200
CATH: Come on, Rhi.

339
00:15:20,200 --> 00:15:22,840
Your entrees should be ready
to serve in two hours!

340
00:15:22,840 --> 00:15:23,920
ANDY AND MELISSA: Come on!

341
00:15:23,920 --> 00:15:26,440
ANDY: Come on, let's go!

342
00:15:26,440 --> 00:15:27,800
JOCK: Step it up a gear!

343
00:15:27,800 --> 00:15:31,520
(CHEERING AND APPLAUSE)

344
00:15:31,520 --> 00:15:34,160
(INTENSE MUSIC)

345
00:15:34,160 --> 00:15:36,560
How good is that?!

346
00:15:38,080 --> 00:15:39,720
I think I'm where I should be.

347
00:15:39,720 --> 00:15:41,800
I've got my sauce on,
so it's gonna tick away.

348
00:15:41,800 --> 00:15:43,760
CATH: Sauce has been going,
you know, for ages.

349
00:15:43,760 --> 00:15:45,360
It's gonna have so much flavour
in it.

350
00:15:45,360 --> 00:15:47,120
The octopus are braising away.

351
00:15:47,120 --> 00:15:49,480
It's under two hours till service

352
00:15:49,480 --> 00:15:52,000
and I've still got
a mountain of work to go.

353
00:15:52,000 --> 00:15:54,040
I know how much I've got to push...

354
00:15:54,040 --> 00:15:55,960
..push on to get this done.

355
00:15:55,960 --> 00:15:58,960
So I really need to get onto the
dessert now, so ice cream is first.

356
00:15:58,960 --> 00:16:01,880
The dessert needs to be perfect

357
00:16:01,880 --> 00:16:03,400
because it's quite simple.

358
00:16:03,400 --> 00:16:08,040
So I just need to make sure
that everything is bang-on.

359
00:16:08,040 --> 00:16:09,880
This dessert is gonna be, you know,

360
00:16:09,880 --> 00:16:13,800
it's a really nice toasted coconut
ice cream on a crumb of macadamia,

361
00:16:13,800 --> 00:16:16,120
some pickled mango,
and then, you know,

362
00:16:16,120 --> 00:16:19,800
you pour this tapioca pearl syrup
all over the top,

363
00:16:19,800 --> 00:16:21,440
almost like one of the boba teas.

364
00:16:22,560 --> 00:16:23,760
Look, I'm always nervous
about desserts,

365
00:16:23,760 --> 00:16:25,520
'cause they're not my A-game,

366
00:16:25,520 --> 00:16:28,480
but part of this challenge
is to put out a dessert,

367
00:16:28,480 --> 00:16:30,160
so that's what I'm gonna do.

368
00:16:31,480 --> 00:16:33,680
This year I've made
a couple of ice creams.

369
00:16:33,680 --> 00:16:35,440
You know,
a couple have been belters.

370
00:16:35,440 --> 00:16:40,040
And then a couple have probably
been better eaten with a straw.

371
00:16:40,040 --> 00:16:42,360
SHANNON: Another five minutes
and it would have been fine.

372
00:16:42,360 --> 00:16:45,680
In summation,
a Cherry Ripe Puddle Pop.

373
00:16:45,680 --> 00:16:47,280
(LAUGHS)

374
00:16:47,280 --> 00:16:51,240
So I really want to give it
plenty of time to churn and set.

375
00:16:51,240 --> 00:16:52,280
Happy?
Yeah.

376
00:16:52,280 --> 00:16:53,800
Yeah? Good.

377
00:16:53,800 --> 00:16:56,640
You know, I don't want
a runny ice cream today.

378
00:16:57,680 --> 00:16:59,120
MALISSA: Whoo! Go, Rhi!

379
00:16:59,120 --> 00:17:02,640
(TENSE MUSIC)

380
00:17:02,640 --> 00:17:04,760
RHIANNON: So the potatoes
are finally cut,

381
00:17:04,760 --> 00:17:07,360
and now I really need
to get them on.

382
00:17:07,360 --> 00:17:10,400
CATH: Hey, Rhi, just a little bit
of cholesterol with the potatoes?

383
00:17:10,400 --> 00:17:11,600
(LAUGHS)

384
00:17:11,600 --> 00:17:15,880
All that butter is gonna get soaked
up into that potato,

385
00:17:15,880 --> 00:17:19,840
so they're gonna be beautiful
and luscious and buttery.

386
00:17:19,840 --> 00:17:22,560
Keep an eye on it.
Get on something else.

387
00:17:22,560 --> 00:17:24,440
Get onto the rest of your list.

388
00:17:24,440 --> 00:17:26,560
I haven't seen much activity
on your scallop dish prep.

389
00:17:26,560 --> 00:17:28,560
Um, yeah.

390
00:17:28,560 --> 00:17:31,200
Getting that blanched and...yeah.

391
00:17:32,800 --> 00:17:34,920
I've really got to move
to get this entree done.

392
00:17:34,920 --> 00:17:38,600
Oh, my God, I'm only just starting
with my entree.

393
00:17:38,600 --> 00:17:41,040
I'm doing scallops with betel leaf

394
00:17:41,040 --> 00:17:44,240
and a bitter melon
and coriander salsa.

395
00:17:44,240 --> 00:17:48,480
This is like a Thai green
nam jim gel.

396
00:17:48,480 --> 00:17:51,200
And I'm also, like,
making a nam jim dressing,

397
00:17:51,200 --> 00:17:53,760
but I'm making it into a gel.

398
00:17:53,760 --> 00:17:56,360
I just want you to be able
to put it in your mouth

399
00:17:56,360 --> 00:17:58,960
and just go,
"Explosion of flavours."

400
00:17:58,960 --> 00:18:01,200
It's a very me entree.

401
00:18:01,200 --> 00:18:04,440
Big moment. I've got my scampis
prepped, in the fridge.

402
00:18:05,800 --> 00:18:08,800
That's it, Declan. Come on, mate!
Whoo!

403
00:18:08,800 --> 00:18:11,560
I've got my curry bubbling away.

404
00:18:13,240 --> 00:18:14,400
Mm.

405
00:18:14,400 --> 00:18:15,600
It's delicious.

406
00:18:15,600 --> 00:18:18,520
Now I'm just working on
my choux pastry.

407
00:18:21,440 --> 00:18:23,520
Time has disappeared so quickly

408
00:18:23,520 --> 00:18:25,720
throughout this cook.

409
00:18:25,720 --> 00:18:29,160
What about your fish prep?
When are you starting that?

410
00:18:29,160 --> 00:18:31,560
Well, I sort of wanted
to start it now.

411
00:18:31,560 --> 00:18:34,120
So, we've got to pick
some time up really quickly, OK?

412
00:18:34,120 --> 00:18:37,840
I still have so much to do
for the entree and dessert,

413
00:18:37,840 --> 00:18:40,920
but need to move on to filleting
this blue-eye for the main.

414
00:18:40,920 --> 00:18:41,920
Fish knife.

415
00:18:43,240 --> 00:18:44,240
Ah, here.

416
00:18:44,240 --> 00:18:47,560
Cooking with fish is my strength,
so I've really got to back this up.

417
00:18:47,560 --> 00:18:49,080
Far out.

418
00:18:49,080 --> 00:18:50,880
(INTENSE MUSIC)

419
00:18:50,880 --> 00:18:53,560
This is so intense.

420
00:18:53,560 --> 00:18:56,640
I just can't stop working
at this point.

421
00:18:56,640 --> 00:18:59,040
Time is getting away from you all.

422
00:18:59,040 --> 00:19:01,600
We've only got 90 minutes
until service.

423
00:19:01,600 --> 00:19:05,560
(GANTRY CONTESTANTS YELL)

424
00:19:05,560 --> 00:19:08,680
(INTENSE MUSIC)
CATH: Come on, guys!

425
00:19:17,000 --> 00:19:20,280
I can smell something burning.
Yeah, I can too.

426
00:19:21,480 --> 00:19:22,800
(GANTRY CONTESTANTS WHOOP)

427
00:19:22,800 --> 00:19:24,200
Shit, shit, shit, shit.

428
00:19:24,200 --> 00:19:26,320
Hey, hey, hey, hey, hey, hey.

429
00:19:26,320 --> 00:19:28,560
Oh, are they burnt?

430
00:19:28,560 --> 00:19:29,560
Jesus.

431
00:19:29,560 --> 00:19:31,360
They're burning, they're burning,
they're burning, they're burning.

432
00:19:31,360 --> 00:19:33,240
Get them out?
Get me a lifter.

433
00:19:33,240 --> 00:19:35,600
Oh, shit.
They're burnt. They're gone.

434
00:19:35,600 --> 00:19:37,000
Yeah.
They're gone.

435
00:19:37,000 --> 00:19:38,800
Oh, damn!

436
00:19:41,280 --> 00:19:42,480
Bloody hell.

437
00:19:56,880 --> 00:19:57,880
SHANNON: Shit, shit, shit, shit.

438
00:19:57,880 --> 00:20:00,000
Hey, hey, hey, hey, hey, hey.
RHIANNON: Damn!

439
00:20:04,600 --> 00:20:07,920
I put so much time into these
potatoes for my main course.

440
00:20:07,920 --> 00:20:09,240
Bloody hell.

441
00:20:09,240 --> 00:20:12,000
But now they cannot be served.

442
00:20:13,080 --> 00:20:14,720
So not where I wanted to be.

443
00:20:14,720 --> 00:20:17,200
And I don't have time to make more.

444
00:20:17,200 --> 00:20:20,520
So I really need to think about
how I'm gonna pivot

445
00:20:20,520 --> 00:20:23,360
and figure out what I'm going to do.

446
00:20:23,360 --> 00:20:25,160
At this point,

447
00:20:25,160 --> 00:20:26,800
I'm just pushing forward
with the entree.

448
00:20:26,800 --> 00:20:28,000
I need to get that done.

449
00:20:28,000 --> 00:20:29,880
I'm now in, like, rush mode.

450
00:20:29,880 --> 00:20:32,600
I've got to get this entree ready.

451
00:20:32,600 --> 00:20:34,960
I've got to get the betel leaves
all picked beautifully.

452
00:20:34,960 --> 00:20:36,560
Bloody hard with these leaves.

453
00:20:36,560 --> 00:20:38,280
I've got to make a salad

454
00:20:38,280 --> 00:20:41,440
and finish this nam jim gel
and cook the scallops.

455
00:20:41,440 --> 00:20:46,440
There's so many components still
to be done just for the entree.

456
00:20:46,440 --> 00:20:49,720
Now is the time to keep calm
and carry on cooking.

457
00:20:49,720 --> 00:20:51,240
You've only got 60 minutes to go.

458
00:20:51,240 --> 00:20:54,960
(CHEERING AND APPLAUSE)

459
00:20:56,880 --> 00:20:58,720
(INTENSE MUSIC)

460
00:21:03,280 --> 00:21:04,400
Little bit longer.

461
00:21:06,240 --> 00:21:09,720
I need to be serving entrees
in less than an hour.

462
00:21:09,720 --> 00:21:11,320
You've really got to motor.
Yeah, I am.

463
00:21:11,320 --> 00:21:13,120
There's a lot to do in the next hour.

464
00:21:13,120 --> 00:21:15,520
But I'm not ready
to move onto my entrees.

465
00:21:15,520 --> 00:21:18,560
I need to pipe my choux buns
for my dessert

466
00:21:18,560 --> 00:21:22,400
because I'm not gonna have enough
time when service has started.

467
00:21:23,640 --> 00:21:26,280
I really want to get those
choux buns looking beautiful.

468
00:21:26,280 --> 00:21:27,880
Mate, they're not easy to do.
No.

469
00:21:27,880 --> 00:21:30,400
And in this time,
and the amount you've got to do.

470
00:21:30,400 --> 00:21:31,560
Correct.

471
00:21:31,560 --> 00:21:33,960
How to make choux buns,
it's been something

472
00:21:33,960 --> 00:21:35,960
that I've loved learning
throughout this competition.

473
00:21:35,960 --> 00:21:38,840
THEO: Go, Dec.
You're so bougie.

474
00:21:40,120 --> 00:21:41,120
Yeah.

475
00:21:41,120 --> 00:21:44,040
Four. Five.

476
00:21:44,040 --> 00:21:46,480
The choux pastry, I thought,

477
00:21:46,480 --> 00:21:49,240
"How can I amp this up
and elevate my dish?"

478
00:21:49,240 --> 00:21:50,360
Five.

479
00:21:52,520 --> 00:21:53,520
One.

480
00:21:53,520 --> 00:21:57,480
So I'm doing a Paris-Brest style,
which is five little choux buns

481
00:21:57,480 --> 00:22:00,000
that once baked in the oven
will morph together.

482
00:22:01,480 --> 00:22:03,600
ROBBIE: You're really
laying it out, son.

483
00:22:03,600 --> 00:22:07,960
I've never done this style before,
and, you know, it's a bit risky,

484
00:22:07,960 --> 00:22:11,120
but I'm going as fast as I can,

485
00:22:11,120 --> 00:22:13,360
and I just hope that
it's gonna pay off.

486
00:22:14,800 --> 00:22:16,080
Here they come,

487
00:22:16,080 --> 00:22:19,080
which means you have
30 minutes till service!

488
00:22:19,080 --> 00:22:21,400
(GANTRY CONTESTANTS CHEER AND CLAP)

489
00:22:26,000 --> 00:22:27,160
RHIANNON: Bloody hell.

490
00:22:29,560 --> 00:22:31,280
BRENT: Diners are coming in.

491
00:22:31,280 --> 00:22:33,360
They're expecting feeds
very shortly.

492
00:22:33,360 --> 00:22:36,000
Entrees are about to go out
in half an hour.

493
00:22:36,000 --> 00:22:37,440
There's so much to do.

494
00:22:37,440 --> 00:22:41,680
So all of a sudden, I'm like,
"This is really happening."

495
00:22:42,720 --> 00:22:45,160
Yeah, so I'm just working on
the octopus now,

496
00:22:45,160 --> 00:22:48,880
so I've got to skewer
these little bad boys.

497
00:22:48,880 --> 00:22:51,320
So I've got go hard as I can.

498
00:22:51,320 --> 00:22:54,120
(INTENSE MUSIC)

499
00:22:54,120 --> 00:22:56,240
Um, how's your...
Your octopus all good?

500
00:22:56,240 --> 00:22:57,240
Yeah, it's good.
OK.

501
00:22:57,240 --> 00:22:59,040
And the pork, what's going on
with the pork?

502
00:22:59,040 --> 00:23:01,760
Yeah, it's just, um...

503
00:23:01,760 --> 00:23:03,000
It's cooking away.

504
00:23:03,000 --> 00:23:05,080
What temperature are you cooking
the pork belly at?

505
00:23:05,080 --> 00:23:06,680
150. 150.

506
00:23:06,680 --> 00:23:08,920
For as long as possible.
Long as possible.

507
00:23:08,920 --> 00:23:11,000
Finish it at about 230. Crackling.

508
00:23:11,000 --> 00:23:12,400
OK. Normally, crackling...

509
00:23:12,400 --> 00:23:14,320
You've done it this way before?
Yeah.

510
00:23:14,320 --> 00:23:17,480
See, conventionally, I've always
cooked pork crackling another way.

511
00:23:17,480 --> 00:23:18,760
How do you normally do it?

512
00:23:18,760 --> 00:23:20,720
I normally just crank up
the temperature first

513
00:23:20,720 --> 00:23:22,040
when you get that pork going,

514
00:23:22,040 --> 00:23:24,960
because that's where there's less
humidity in the oven.

515
00:23:24,960 --> 00:23:26,680
Because, obviously,
once it's puffed up

516
00:23:26,680 --> 00:23:27,720
and it's all crispy,

517
00:23:27,720 --> 00:23:30,720
you're not going to get any issues
with humidity in the oven

518
00:23:30,720 --> 00:23:32,480
where the moisture
from the actual pork meat

519
00:23:32,480 --> 00:23:34,960
is actually then entering
into the oven.

520
00:23:34,960 --> 00:23:36,160
Yeah.

521
00:23:37,200 --> 00:23:39,880
I cook pork belly this way
at home all the time.

522
00:23:39,880 --> 00:23:41,240
It works perfectly.

523
00:23:41,240 --> 00:23:44,320
So I really didn't think
too much about, you know,

524
00:23:44,320 --> 00:23:46,320
putting so much pork belly
in the oven

525
00:23:46,320 --> 00:23:49,920
and it sort of making it
quite humid in there.

526
00:23:51,680 --> 00:23:54,920
I'm, like, banking on
this pork belly being crunchy.

527
00:23:54,920 --> 00:23:56,040
That makes this dish.

528
00:23:56,040 --> 00:23:58,280
That's texturally
where you get that crunch.

529
00:23:58,280 --> 00:24:01,520
And I won't know if it's going to
work until right at the end.

530
00:24:01,520 --> 00:24:04,320
But I don't have time
to sort of do any more,

531
00:24:04,320 --> 00:24:06,640
so I crank the oven up.

532
00:24:06,640 --> 00:24:08,840
Yeah, feeling the pressure.
There's a little pinch right now.

533
00:24:08,840 --> 00:24:13,400
Um, but definitely not
gonna give up.

534
00:24:14,960 --> 00:24:17,000
I knew there would be a point
through this cook

535
00:24:17,000 --> 00:24:18,600
where it would be, like,

536
00:24:18,600 --> 00:24:20,920
you know, "I can't do it anymore."

537
00:24:22,240 --> 00:24:23,560
So this is that point

538
00:24:23,560 --> 00:24:25,840
where I just have
a little chat internally,

539
00:24:25,840 --> 00:24:27,680
you know, prep myself back up.

540
00:24:30,920 --> 00:24:33,920
I can get the entree out
quick as I can

541
00:24:33,920 --> 00:24:35,080
and then reassess it.

542
00:24:35,080 --> 00:24:37,600
But it is hectic.

543
00:24:37,600 --> 00:24:40,280
ROBBIE:

544
00:24:40,280 --> 00:24:42,680
CATH: They've all just got
a few issues all of a sudden.

545
00:24:42,680 --> 00:24:43,680
ROBBIE: Yeah, bang.

546
00:24:43,680 --> 00:24:45,720
Take a breath, Rhi!

547
00:24:47,160 --> 00:24:49,120
PHIL: Let's go, Deccy,
come on, mate.

548
00:24:49,120 --> 00:24:51,880
Yes.
Yeah, it's pretty hectic.

549
00:24:55,960 --> 00:24:58,240
Two, three, four, five, six,
seven, eight, nine, 10.

550
00:24:58,240 --> 00:25:00,120
(INTENSE MUSIC)

551
00:25:00,120 --> 00:25:04,200
Whatever you're doing, drop
everything and focus on your entree

552
00:25:04,200 --> 00:25:06,160
'cause you've got 15 minutes to go.

553
00:25:06,160 --> 00:25:12,200
Come on, guys! Go, go, go!

554
00:25:12,200 --> 00:25:14,560
(MUTTERS)

555
00:25:14,560 --> 00:25:16,880
You've got to move, mate. You've got
minutes till service starts.

556
00:25:16,880 --> 00:25:18,200
Yeah.

557
00:25:18,200 --> 00:25:20,040
Keep going through your head
what you've gotta do.

558
00:25:20,040 --> 00:25:22,200
ROBBIE: Come on, brother.
Just do this one.

559
00:25:22,200 --> 00:25:23,200
Beautiful.

560
00:25:23,200 --> 00:25:25,520
I've left my entree
to the last minutes.

561
00:25:25,520 --> 00:25:30,440
I'm doing scampi mousse on toast
with some caviar.

562
00:25:30,440 --> 00:25:31,720
What's the process?

563
00:25:31,720 --> 00:25:34,040
Are you making them crispy at all,

564
00:25:34,040 --> 00:25:36,480
or are you putting the scampi mousse
straight on, then you're frying?

565
00:25:36,480 --> 00:25:37,480
What are you doing?

566
00:25:37,480 --> 00:25:39,880
So I'm putting it straight on,

567
00:25:39,880 --> 00:25:43,480
dipping it in panko-sesame crumb
and then frying it.

568
00:25:43,480 --> 00:25:46,160
And then put the caviar on top?
Correct.

569
00:25:46,160 --> 00:25:49,040
I still need to blitz up
my scampi mousse.

570
00:25:50,520 --> 00:25:54,960
There's shallots, spring onions,
chilli, garlic, galangal.

571
00:25:54,960 --> 00:25:57,320
You just keep pushing.
How long on this mousse?

572
00:25:57,320 --> 00:25:59,560
This... It's five minutes.
OK.

573
00:25:59,560 --> 00:26:01,560
Five minutes. I'm gonna...
I'm putting a timer on.

574
00:26:01,560 --> 00:26:02,600
Alright.

575
00:26:02,600 --> 00:26:03,680
I feel like, you know,

576
00:26:03,680 --> 00:26:06,120
under the pump, a lot of stress,
a lot of pressure.

577
00:26:06,120 --> 00:26:10,280
And I'm rushing and trying to get
everything done in this time frame.

578
00:26:10,280 --> 00:26:11,320
Ah!

579
00:26:11,320 --> 00:26:13,360
Ooh, shit!

580
00:26:13,360 --> 00:26:14,680
Shit.
What's happened?

581
00:26:14,680 --> 00:26:16,880
He's cut himself bad.

582
00:26:16,880 --> 00:26:18,240
Ah, gee.

583
00:26:20,200 --> 00:26:22,240
(DECLAN SIGHS)

584
00:26:22,240 --> 00:26:25,080
This is pretty bad.
I've given it a good knock.

585
00:26:25,080 --> 00:26:27,240
SHANNON: You've cut yourself.
Yeah.

586
00:26:27,240 --> 00:26:29,120
Bad?

587
00:26:29,120 --> 00:26:30,480
Pretty bad.

588
00:26:35,960 --> 00:26:37,840
(GANTRY CONTESTANT GASPS)

589
00:26:37,840 --> 00:26:39,160
It's all falling apart.

590
00:26:39,160 --> 00:26:41,640
(SOMBRE MUSIC)

591
00:26:52,760 --> 00:26:55,800
Have you got some duct tape
or something? Some electric...

592
00:26:55,800 --> 00:26:58,760
A cut is never something you want
in the MasterChef kitchen,

593
00:26:58,760 --> 00:27:00,800
let alone in the semifinals.

594
00:27:00,800 --> 00:27:02,680
It's gonna be setting me back
even more.

595
00:27:02,680 --> 00:27:05,120
Ah, gee.

596
00:27:05,120 --> 00:27:07,920
ROBBIE:

597
00:27:07,920 --> 00:27:10,000
CATH: Oh. He's got a lot to do.

598
00:27:11,080 --> 00:27:13,720
I've still got to pipe
my mousse onto the bread

599
00:27:13,720 --> 00:27:16,520
for the scampi toast, and fry them.

600
00:27:16,520 --> 00:27:17,520
(GANTRY CONTESTANT GASPS)

601
00:27:17,520 --> 00:27:18,680
Yeah.

602
00:27:18,680 --> 00:27:19,680
Tight and up.
Yeah, yeah.

603
00:27:19,680 --> 00:27:23,240
A lot's going on right now, but I
just need to sort out this finger.

604
00:27:25,320 --> 00:27:27,200
OK, entree - how we looking?

605
00:27:27,200 --> 00:27:28,520
The entree's ready.
Great!

606
00:27:28,520 --> 00:27:31,280
I just need it on service...
I want that pass nice and neat.

607
00:27:31,280 --> 00:27:34,280
I want all this daikon cleaned up.
Is that all ready? Is that done?

608
00:27:34,280 --> 00:27:35,920
Yeah, yeah.
Enough flavour on the daikon?

609
00:27:35,920 --> 00:27:37,360
Yeah.
What about your XO?

610
00:27:37,360 --> 00:27:40,160
Really, really umami-heavy,
full of body.

611
00:27:40,160 --> 00:27:42,120
OK.

612
00:27:42,120 --> 00:27:44,520
My entree is almost there.

613
00:27:44,520 --> 00:27:46,960
I just need to get a move on
with these octopus.

614
00:27:46,960 --> 00:27:49,320
So, yeah, I'm gonna hit it
with lemon juice

615
00:27:49,320 --> 00:27:51,200
and a little bit of olive oil,

616
00:27:51,200 --> 00:27:54,080
and season it right on...
once it comes off the hibachi.

617
00:27:55,520 --> 00:27:58,440
I've cooked octopus a couple
of times in this competition,

618
00:27:58,440 --> 00:28:01,240
and they were really,
really tasty dishes.

619
00:28:01,240 --> 00:28:03,800
But not with this amount
of pressure.

620
00:28:03,800 --> 00:28:05,160
Let's go, Brent. Come on, mate.

621
00:28:05,160 --> 00:28:07,440
SHANNON: Get everything ready
for your entree now.

622
00:28:07,440 --> 00:28:08,680
Full focus on the entree.

623
00:28:08,680 --> 00:28:10,600
RHIANNON: I've got the gel prepped.

624
00:28:12,280 --> 00:28:14,080
It actually tastes really yummy.

625
00:28:14,080 --> 00:28:16,560
I've got the betel leaves picked.

626
00:28:16,560 --> 00:28:18,160
Quite stressed at this point.

627
00:28:18,160 --> 00:28:20,600
I'm much further behind
than I was hoping to be

628
00:28:20,600 --> 00:28:21,920
at this point of the game.

629
00:28:21,920 --> 00:28:23,600
How are these scallops going?

630
00:28:23,600 --> 00:28:26,120
Well, they're not going.
They haven't gone.

631
00:28:26,120 --> 00:28:27,800
(TENSE MUSIC)

632
00:28:27,800 --> 00:28:30,720
The scallops have to be cooked
to order. I want them to be hot.

633
00:28:30,720 --> 00:28:34,080
Just another thing that I've
decided to do time-consuming.

634
00:28:34,080 --> 00:28:36,040
THEO: Ah, scallops.

635
00:28:38,800 --> 00:28:40,680
This is hard. This is hard.

636
00:28:42,880 --> 00:28:46,440
Alright, mate, what are you up to?
Little setback, but it's OK.

637
00:28:46,440 --> 00:28:48,280
Doesn't faze me.
You get that on big jobs.

638
00:28:48,280 --> 00:28:50,000
Alright, everyone, here it is.

639
00:28:50,000 --> 00:28:51,360
10...

640
00:28:51,360 --> 00:28:53,280
(OTHERS JOIN IN) 9, 8,

641
00:28:53,280 --> 00:28:56,360
7, 6, 5,

642
00:28:56,360 --> 00:29:00,200
4, 3, 2, 1.

643
00:29:00,200 --> 00:29:02,320
That's it!

644
00:29:05,400 --> 00:29:08,800
Service started,
and I've tried all the elements,

645
00:29:08,800 --> 00:29:09,960
I'm quite happy.

646
00:29:09,960 --> 00:29:11,760
Yeah, I'm happy with
the cook of the octopus.

647
00:29:11,760 --> 00:29:13,560
I'm just gonna get it out
to the diners.

648
00:29:14,640 --> 00:29:18,480
So, you've got that pickled daikon
ribbon in a nice little bunch.

649
00:29:18,480 --> 00:29:20,880
The beautiful skewered octopus

650
00:29:20,880 --> 00:29:23,120
goes down nice and charred
but tender.

651
00:29:23,120 --> 00:29:26,840
It's got a little bit of the oil
and then that charred lemon.

652
00:29:26,840 --> 00:29:29,120
And then I just spoon on
the XO sauce.

653
00:29:29,120 --> 00:29:30,640
It's a rich sauce.

654
00:29:31,960 --> 00:29:33,480
Service, please.

655
00:29:33,480 --> 00:29:34,600
Thank you.

656
00:29:34,600 --> 00:29:37,960
Choosing this charred octopus
definitely plays to my strength.

657
00:29:37,960 --> 00:29:42,400
But the biggest worry for me
is that it's too simple.

658
00:29:44,520 --> 00:29:46,160
(INTENSE MUSIC)

659
00:29:50,400 --> 00:29:53,040
OK, so this is the entree from Brent.

660
00:29:53,040 --> 00:29:56,160
Charred octopus with XO sauce
and pickled daikon.

661
00:30:03,040 --> 00:30:04,520
I think it's very Brent.

662
00:30:04,520 --> 00:30:07,320
Minimalist.
You know, two, three, elements,

663
00:30:07,320 --> 00:30:09,040
That's it.
It's what he's been known for.

664
00:30:09,040 --> 00:30:13,240
But has he been able to execute
like he's done in the past

665
00:30:13,240 --> 00:30:15,480
with everything else
that's been going on?

666
00:30:15,480 --> 00:30:17,280
There's nowhere to hide here, right?
Yeah.

667
00:30:20,600 --> 00:30:22,960
(SUSPENSEFUL MUSIC)

668
00:30:38,280 --> 00:30:40,720
OK, we've seen octopus
from Brent before,

669
00:30:40,720 --> 00:30:43,800
but we wanted these contestants
to play to their strength.

670
00:30:43,800 --> 00:30:45,640
This is why it's his strength.

671
00:30:45,640 --> 00:30:47,560
Charring it's just sent it
to another level,

672
00:30:47,560 --> 00:30:50,960
and with the octopus
and the XO sauce combined,

673
00:30:50,960 --> 00:30:52,320
it's stunning.

674
00:30:52,320 --> 00:30:53,800
It's such a good dish,

675
00:30:53,800 --> 00:30:58,280
not just for three people
but for another 20 down the road.

676
00:30:58,280 --> 00:31:01,400
And it looks stunning as well,
so he's come out strong.

677
00:31:01,400 --> 00:31:03,680
The XO sauce,
lot of flavour in there.

678
00:31:03,680 --> 00:31:06,600
Nice texture as well.
It's been cooked up beautifully.

679
00:31:06,600 --> 00:31:08,640
It's developed a good amount
of flavour.

680
00:31:08,640 --> 00:31:09,840
Really smart.

681
00:31:09,840 --> 00:31:12,280
I think the pickle
was just deliberately plain

682
00:31:12,280 --> 00:31:15,440
to let the XO do the talking,
and it did for me.

683
00:31:15,440 --> 00:31:18,280
It all looked great.
It all ate really beautifully.

684
00:31:18,280 --> 00:31:20,080
Very, very, nicely done.

685
00:31:21,200 --> 00:31:22,480
BRENT: Service, please.

686
00:31:22,480 --> 00:31:24,080
I'm getting there.

687
00:31:25,160 --> 00:31:28,000
The scallops have to be cooked
to order. I want them to be hot.

688
00:31:28,000 --> 00:31:32,000
But it's so daunting
cooking seafood to order.

689
00:31:32,000 --> 00:31:33,640
There's always a concern
with the scallops,

690
00:31:33,640 --> 00:31:36,040
because you cook them
and then you put them on the leaf

691
00:31:36,040 --> 00:31:37,560
and they can still continue cooking,

692
00:31:37,560 --> 00:31:40,080
so I don't want them
to be under or over.

693
00:31:40,080 --> 00:31:42,000
I put them on the betel leaves.

694
00:31:42,000 --> 00:31:44,320
The gel has definitely got
all the punchy flavours

695
00:31:44,320 --> 00:31:45,560
of a nam jim.

696
00:31:45,560 --> 00:31:46,720
And I'm, like, thinking,

697
00:31:46,720 --> 00:31:47,920
"This actually looks really good."

698
00:31:47,920 --> 00:31:50,680
Like, it's a beautiful betel leaf
with a beautiful salad.

699
00:31:50,680 --> 00:31:53,680
Service, please.

700
00:31:53,680 --> 00:31:55,080
Well done, Rhiannon!

701
00:31:55,080 --> 00:31:57,280
(GANTRY CONTESTANTS CHEER AND CLAP)

702
00:31:57,280 --> 00:32:00,240
Thank you.
Looks beautiful!

703
00:32:00,240 --> 00:32:03,040
There's so much pressure,
but I'm not gonna lose my cool.

704
00:32:03,040 --> 00:32:04,960
I'm just gonna keep doing
what I'm doing.

705
00:32:06,640 --> 00:32:08,160
Hi.
Enjoy your meal.

706
00:32:08,160 --> 00:32:09,280
Thank you.
Thank you.

707
00:32:10,440 --> 00:32:13,720
Alright, so our entree from Rhiannon,

708
00:32:13,720 --> 00:32:17,360
scallops with betel leaf,
Thai green gel and bitter melon.

709
00:32:18,880 --> 00:32:20,680
It's very Rhiannon.
ANDY: Yeah, it's very Rhiannon.

710
00:32:20,680 --> 00:32:22,520
Her food is about the flavour.

711
00:32:22,520 --> 00:32:24,000
It's not about finesse.

712
00:32:24,000 --> 00:32:26,520
And the fragrance as well, I think.

713
00:32:26,520 --> 00:32:27,520
Incredible.

714
00:32:37,520 --> 00:32:40,520
(SUSPENSEFUL MUSIC)

715
00:32:49,400 --> 00:32:50,720
Rhiannon should be stoked

716
00:32:50,720 --> 00:32:53,200
with this plate of food
that she's presented us,

717
00:32:53,200 --> 00:32:54,360
because it's fantastic.

718
00:32:54,360 --> 00:32:56,200
There's so much to love about it.

719
00:32:56,200 --> 00:32:59,440
You know, the betel leaves
are such a beautiful vehicle

720
00:32:59,440 --> 00:33:01,560
for a really lovely punchy entree.

721
00:33:01,560 --> 00:33:03,640
The nam jim, I thought, was perfect.

722
00:33:03,640 --> 00:33:06,680
You get that beautiful flavour,
spectacularly done.

723
00:33:08,080 --> 00:33:09,400
I think it's a great dish.

724
00:33:09,400 --> 00:33:13,040
It's packed with so much flavour.

725
00:33:13,040 --> 00:33:16,160
It's...it's bordering on the edge
of being too much.

726
00:33:16,160 --> 00:33:17,160
(LAUGHS)
Don't you reckon?

727
00:33:17,160 --> 00:33:18,520
And that's a good sign.

728
00:33:18,520 --> 00:33:21,400
It's just creamy, zingy,

729
00:33:21,400 --> 00:33:24,600
and, like, I've got no complaints
with that at all.

730
00:33:24,600 --> 00:33:27,360
It's a very well balanced dish.

731
00:33:27,360 --> 00:33:28,960
Really, really good.
Yeah.

732
00:33:31,280 --> 00:33:32,840
Holy shit!

733
00:33:32,840 --> 00:33:34,560
Far out.

734
00:33:34,560 --> 00:33:37,720
Things are really
intensifying right now.

735
00:33:37,720 --> 00:33:40,560
Rhi and Brent,
they've sent out their entrees.

736
00:33:40,560 --> 00:33:43,000
I'm still working on
my scampi mixture.

737
00:33:43,000 --> 00:33:44,120
Bloody scampi.

738
00:33:45,240 --> 00:33:46,680
Time's ticking away.

739
00:33:46,680 --> 00:33:49,040
BRENT: Service, please.

740
00:33:49,040 --> 00:33:50,240
Entrees goes out.

741
00:33:50,240 --> 00:33:51,640
I don't even have time to celebrate,

742
00:33:51,640 --> 00:33:54,200
'cause I've got bigger problems
behind me with my main.

743
00:33:54,200 --> 00:33:55,400
Alright.

744
00:33:55,400 --> 00:33:56,720
Time to check the pork.

745
00:33:58,040 --> 00:34:00,880
Hey, Shannon, can I get a hand?
Yep, coming now, mate.

746
00:34:00,880 --> 00:34:03,080
Stress levels are through the roof.

747
00:34:04,320 --> 00:34:07,520
If my main part of my main dish
doesn't work,

748
00:34:07,520 --> 00:34:10,040
that's it, it's game over.

749
00:34:10,040 --> 00:34:11,920
(DRAMATIC MUSIC)

750
00:34:21,000 --> 00:34:24,040
Turn it upside down when you're
cutting it. So it should be...

751
00:34:24,040 --> 00:34:27,920
Just cut one slice,
see how that goes, so...

752
00:34:27,920 --> 00:34:29,120
(CRACKLING CRUNCHES)

753
00:34:31,880 --> 00:34:33,680
It's good.
Yeah, it's great.

754
00:34:33,680 --> 00:34:35,000
Taste it.

755
00:34:35,000 --> 00:34:37,320
It's very...perfectly cooked.

756
00:34:37,320 --> 00:34:40,040
I'm happy with the cook
of the pork belly.

757
00:34:40,040 --> 00:34:41,920
Just, you know, crackled up perfectly

758
00:34:41,920 --> 00:34:43,280
and still nice and tender.

759
00:34:43,280 --> 00:34:44,880
It's good. Well done.

760
00:34:44,880 --> 00:34:46,600
Oh, man.

761
00:34:46,600 --> 00:34:49,040
But I've got no time
for a breath or anything.

762
00:34:49,040 --> 00:34:50,520
I've got to finish my salsa...

763
00:34:50,520 --> 00:34:52,760
It smells nice.
Yeah.

764
00:34:52,760 --> 00:34:55,000
So...
Take a little bit of the char off.

765
00:34:55,000 --> 00:34:57,600
OK, so all of it diced up into a...
Not quite neat, yeah?

766
00:34:57,600 --> 00:34:58,600
No, not neat.

767
00:34:58,600 --> 00:35:00,640
..and balance my pork sauce.

768
00:35:01,680 --> 00:35:03,440
DECLAN: Alright, alright.

769
00:35:03,440 --> 00:35:04,520
Beautiful.

770
00:35:04,520 --> 00:35:09,040
With my entree, I'm going for,
you know, a prawn toast,

771
00:35:09,040 --> 00:35:12,160
but I'm trying to elevate
this dish and use scampis.

772
00:35:12,160 --> 00:35:15,320
I have fried my scampi toast.

773
00:35:17,320 --> 00:35:18,760
Time to plate up.

774
00:35:18,760 --> 00:35:22,080
And it's frantic. You know,
things haven't really gone to plan.

775
00:35:23,800 --> 00:35:28,480
This entree is maybe not as refined
as I would have liked.

776
00:35:28,480 --> 00:35:31,120
But I've got that
crispy cos lettuce,

777
00:35:31,120 --> 00:35:33,000
my prawn toast sitting on top,

778
00:35:33,000 --> 00:35:35,720
some dots of chilli mayonnaise
and caviar.

779
00:35:37,000 --> 00:35:40,480
So I think its gonna be tasty
and full of flavour.

780
00:35:40,480 --> 00:35:42,680
Alright. Service, please. Thank you.

781
00:35:42,680 --> 00:35:44,560
(GANTRY CONTESTANTS CHEER)
Yes, Deccy!

782
00:35:44,560 --> 00:35:48,520
I'm relieved, but I've got a million
things running through my mind.

783
00:35:48,520 --> 00:35:51,200
I'm thinking about cooking
the fish off for main.

784
00:35:51,200 --> 00:35:53,520
There's still a lot to do
for my dessert.

785
00:35:55,480 --> 00:35:56,720
Thank you.
Oh, thank you.

786
00:35:56,720 --> 00:35:57,720
Thank you.

787
00:36:00,320 --> 00:36:04,880
So, Declan's entree of scampi toast
with chilli jam and caviar.

788
00:36:06,920 --> 00:36:09,960
Very generous distribution
of caviar over the top.

789
00:36:09,960 --> 00:36:12,480
(SUSPENSEFUL MUSIC)

790
00:36:27,120 --> 00:36:31,200
OK, I think this one reeks
of Declan going,

791
00:36:31,200 --> 00:36:33,320
"Let's do something
with prawn toast.

792
00:36:33,320 --> 00:36:35,680
"Let's try and step it up a notch."

793
00:36:35,680 --> 00:36:37,360
If you're gonna step it up a notch,

794
00:36:37,360 --> 00:36:39,280
it has to be better
than the original,

795
00:36:39,280 --> 00:36:41,080
and I think he's missed the mark,
unfortunately.

796
00:36:41,080 --> 00:36:44,440
I think it was a nice amount of
colour on the prawn toast.

797
00:36:44,440 --> 00:36:49,360
But the mousse, it's just, like,
mushy protein in there.

798
00:36:49,360 --> 00:36:52,920
And there were so many aromats
in the actual mousse itself,

799
00:36:52,920 --> 00:36:55,520
like, you couldn't even taste
the caviar.

800
00:36:56,840 --> 00:37:00,160
And there was a decent amount
of caviar on there, like...

801
00:37:00,160 --> 00:37:03,920
Prawn toast is prawn toast
because the texture of prawns

802
00:37:03,920 --> 00:37:06,840
just lends itself so well
to being pulverised

803
00:37:06,840 --> 00:37:09,040
and not losing its integrity,

804
00:37:09,040 --> 00:37:12,360
so you do get that beautiful,
bouncy texture when you eat it.

805
00:37:12,360 --> 00:37:13,440
Scampi doesn't do that.

806
00:37:14,800 --> 00:37:15,920
Which is a real shame.

807
00:37:15,920 --> 00:37:19,080
And then the chilli mayonnaise,
it feels like an afterthought.

808
00:37:19,080 --> 00:37:23,040
So I'm a bit disappointed
for Declan today.

809
00:37:24,600 --> 00:37:27,520
What I hope is he's gonna
back up a main course

810
00:37:27,520 --> 00:37:30,840
and a dessert at full whack.

811
00:37:30,840 --> 00:37:32,920
(INTENSE MUSIC)

812
00:37:32,920 --> 00:37:36,240
The.. What's... Is that alright?
BRENT: Yeah.

813
00:37:36,240 --> 00:37:39,120
So right now,
I'm getting onto my main.

814
00:37:41,600 --> 00:37:46,240
The charred salsa brings that
sweetness, that refreshingness,

815
00:37:46,240 --> 00:37:47,640
the acidity.

816
00:37:47,640 --> 00:37:51,560
Then the sauce,
I think it tastes great.

817
00:37:51,560 --> 00:37:53,080
Not too rich.

818
00:37:53,080 --> 00:37:56,480
You know, the pork meat
is beautiful and tender,

819
00:37:56,480 --> 00:37:58,440
but I'm just hoping

820
00:37:58,440 --> 00:37:59,560
that, you know,

821
00:37:59,560 --> 00:38:02,360
the pork crackling
is absolutely perfect.

822
00:38:02,360 --> 00:38:03,680
Alright, service, please.

823
00:38:03,680 --> 00:38:06,000
MALISSA: Beautiful!
Well done, Brent!

824
00:38:07,520 --> 00:38:09,280
JOCK: Ohhh.
Thank you.

825
00:38:09,280 --> 00:38:10,880
Alright!
Thank you.

826
00:38:10,880 --> 00:38:13,440
OK, so, main from Brent.

827
00:38:13,440 --> 00:38:16,240
Pork belly with pork sauce
and charred salsa.

828
00:38:17,920 --> 00:38:19,760
Looks pretty good.
Doesn't it?

829
00:38:19,760 --> 00:38:20,760
Mm.

830
00:38:20,760 --> 00:38:21,760
It smells pretty good.

831
00:38:21,760 --> 00:38:23,360
Smells good.
Smells amazing.

832
00:38:29,040 --> 00:38:31,480
(CRACKLING CRUNCHES)

833
00:38:31,480 --> 00:38:33,560
Sounds crispy.
Sounds good.

834
00:38:46,000 --> 00:38:47,480
That's good.

835
00:38:47,480 --> 00:38:49,200
Toffee-crisp all the way.

836
00:38:50,840 --> 00:38:54,000
The promise of a golden,
crunchy pork crackling

837
00:38:54,000 --> 00:38:55,800
is always something
that I'm going to order.

838
00:38:55,800 --> 00:38:57,720
And end-to-end, beautifully crisp

839
00:38:57,720 --> 00:38:59,600
and it had that great,
satisfying crunch about it

840
00:38:59,600 --> 00:39:01,480
that you really, really want.

841
00:39:01,480 --> 00:39:05,520
So that great contrast
of the crunchy and the succulent,

842
00:39:05,520 --> 00:39:07,400
it was really beautifully done.

843
00:39:09,400 --> 00:39:13,560
In terms of, again, a dish that
I could just go, "Brent!"

844
00:39:13,560 --> 00:39:15,000
(CHUCKLES)

845
00:39:15,000 --> 00:39:16,080
This is another one, right?

846
00:39:17,280 --> 00:39:18,840
I loved the sauce,

847
00:39:18,840 --> 00:39:22,200
but the pork was super fatty
and rich on that side,

848
00:39:22,200 --> 00:39:24,640
and the other side, you had that
sort of tropical pineapple,

849
00:39:24,640 --> 00:39:27,280
so it came together
from the outside in.

850
00:39:27,280 --> 00:39:29,840
I really enjoyed that.
It was really great.

851
00:39:33,520 --> 00:39:35,640
RHIANNON: This is the last one.

852
00:39:37,240 --> 00:39:38,280
They're out, so that's great.

853
00:39:38,280 --> 00:39:40,400
But, yeah, now I've got to
get on the main,

854
00:39:40,400 --> 00:39:41,800
'cause now my potatoes
haven't worked out,

855
00:39:41,800 --> 00:39:43,600
so I've got to really start on
something else.

856
00:39:47,880 --> 00:39:51,200
Yeah, I was planning on cooking
massaman-style short rib

857
00:39:51,200 --> 00:39:53,280
with fondant potato.

858
00:39:53,280 --> 00:39:55,880
Oh, my God!

859
00:39:55,880 --> 00:39:59,000
At this point in the cook I was
hoping the potatoes would be done.

860
00:40:00,480 --> 00:40:02,960
I was hoping my salad would be made.

861
00:40:02,960 --> 00:40:07,200
And all I have to do is take that
sauce out of those pressure cookers

862
00:40:07,200 --> 00:40:08,440
and balance it.

863
00:40:08,440 --> 00:40:10,920
Oh! I feel like
I'm just beginning again.

864
00:40:10,920 --> 00:40:12,320
Bloody hell.

865
00:40:24,120 --> 00:40:25,840
(GANTRY CONTESTANTS CHEER)
(STEAM HISSES)

866
00:40:25,840 --> 00:40:28,120
(GANTRY CONTESTANT WHISTLES)
Pressure cooker.

867
00:40:28,120 --> 00:40:29,520
PHIL: Let's go!

868
00:40:29,520 --> 00:40:33,120
I've got nothing done
except these beef ribs.

869
00:40:35,080 --> 00:40:38,240
SHANNON: Hurry, please, Rhiannon.
We've got one starting plate-up.

870
00:40:38,240 --> 00:40:39,960
Brent's already there.

871
00:40:39,960 --> 00:40:43,440
So it is, like,
"OK, I've got to get onto this."

872
00:40:43,440 --> 00:40:45,840
I've got to actually take this out
and reduce it.

873
00:40:45,840 --> 00:40:47,240
It's nicely cooked.

874
00:40:47,240 --> 00:40:48,240
Yeah?
Yeah.

875
00:40:50,440 --> 00:40:53,280
I've just got to sieve it
and then I'll...

876
00:40:53,280 --> 00:40:55,040
I'm just gonna keep working hard
and fighting,

877
00:40:55,040 --> 00:40:57,680
because I haven't come this far
for nothing.

878
00:40:57,680 --> 00:40:59,680
I've burnt the fondant potatoes

879
00:40:59,680 --> 00:41:02,200
and I know they cannot
go on the plate.

880
00:41:02,200 --> 00:41:04,800
So I'm like,
"OK, what am I gonna do?"

881
00:41:04,800 --> 00:41:06,960
I still would like to have
a potato element.

882
00:41:06,960 --> 00:41:10,040
Because it ties in
with the massaman beef curry.

883
00:41:11,920 --> 00:41:14,640
What about if I deep-fry
some potatoes?

884
00:41:15,640 --> 00:41:18,880
Nothing like a thousand pivots
in a cook.

885
00:41:18,880 --> 00:41:21,880
I need to get the skates on
and make sure I get this dish out.

886
00:41:21,880 --> 00:41:24,520
They're gonna be good
once I salt them up.

887
00:41:24,520 --> 00:41:27,280
(INTENSE MUSIC)

888
00:41:27,280 --> 00:41:28,680
Time's ticking.

889
00:41:31,080 --> 00:41:33,040
Alright, this is my last one.

890
00:41:33,040 --> 00:41:35,680
Beautiful. Service, please.

891
00:41:35,680 --> 00:41:36,760
Thanks, guys.

892
00:41:36,760 --> 00:41:38,760
That's it for the entree.

893
00:41:38,760 --> 00:41:40,920
I'm behind.

894
00:41:40,920 --> 00:41:43,280
Get your plates or bowls warm.
Thank you.

895
00:41:43,280 --> 00:41:45,760
There's still so much to do.

896
00:41:47,000 --> 00:41:49,720
My main's a green curry
with blue-eye trevalla

897
00:41:49,720 --> 00:41:50,720
and Thai eggplant.

898
00:41:50,720 --> 00:41:51,800
These eggplants?

899
00:41:51,800 --> 00:41:54,400
Yeah, they're going in
with the curry sauce.

900
00:41:54,400 --> 00:41:57,880
My curry sauce, it's been
simmering away for hours.

901
00:41:57,880 --> 00:42:00,360
I've got to add some more stock
to it,

902
00:42:00,360 --> 00:42:03,640
balance out those flavours
with palm sugar and fish sauce,

903
00:42:03,640 --> 00:42:07,640
and just keep letting it simmer away
for as long as it needs.

904
00:42:07,640 --> 00:42:10,040
So now I've just got to
cook the fish.

905
00:42:12,360 --> 00:42:14,800
I think the key to cooking great fish

906
00:42:14,800 --> 00:42:17,880
is having that consistency throughout
the whole fillet you're serving.

907
00:42:17,880 --> 00:42:21,600
The bloody cook on the fish,
I just want it to be perfect.

908
00:42:21,600 --> 00:42:23,720
ROBBIE: You only got
a few more to go, brother.

909
00:42:25,680 --> 00:42:26,680
Alright.

910
00:42:29,320 --> 00:42:30,560
RHIANNON: That looks pretty good.

911
00:42:30,560 --> 00:42:32,560
I've got that salad,
I've got the chips.

912
00:42:32,560 --> 00:42:34,080
SHANNON: OK.

913
00:42:34,080 --> 00:42:36,920
Salt on while it's hot.
Yeah, definitely.

914
00:42:36,920 --> 00:42:39,000
OK, start plating.

915
00:42:39,000 --> 00:42:40,800
Oh, my God,
it's time to serve the main,

916
00:42:40,800 --> 00:42:45,480
and even though it's not what I was
originally gonna put on the plate,

917
00:42:45,480 --> 00:42:49,280
I'm thinking,
"Wow, I've pulled this together."

918
00:42:49,280 --> 00:42:50,760
I'm gonna get this dish out.

919
00:42:50,760 --> 00:42:52,440
Didn't think you'd be doing this,
huh?

920
00:42:52,440 --> 00:42:53,840
Never in my life, Shannon.

921
00:42:53,840 --> 00:42:57,440
Well, you're doing it now.
Literally a dream come true.

922
00:42:57,440 --> 00:43:00,400
So I've got my beautiful
piece of beef in the middle

923
00:43:00,400 --> 00:43:02,200
and it's so tender.

924
00:43:02,200 --> 00:43:04,240
The sauce actually tastes
pretty good.

925
00:43:04,240 --> 00:43:06,600
It's balanced out.

926
00:43:06,600 --> 00:43:08,960
And I've got my gorgeous
crunchy apple salad

927
00:43:08,960 --> 00:43:10,640
and those crispy potatoes on top.

928
00:43:10,640 --> 00:43:13,200
A bit different
to the fondant potato.

929
00:43:13,200 --> 00:43:15,320
The crispy potatoes are awesome!

930
00:43:15,320 --> 00:43:16,920
Why didn't I think of this before?

931
00:43:18,440 --> 00:43:21,880
Service, please.
(GANTRY CONTESTANTS CHEER)

932
00:43:21,880 --> 00:43:23,880
Whoo!
Whoo-hoo!

933
00:43:26,960 --> 00:43:29,360
JOCK: Thank you.
Hey, thank you.

934
00:43:30,720 --> 00:43:33,000
Rhiannon's main.

935
00:43:33,000 --> 00:43:36,960
Beef short rib
with salad and potatoes.

936
00:43:36,960 --> 00:43:39,120
As we can see,

937
00:43:39,120 --> 00:43:42,480
evolved in its looks
and its execution.

938
00:43:44,800 --> 00:43:46,960
(SUSPENSEFUL MUSIC)

939
00:43:59,400 --> 00:44:02,720
Alright, let's start with
the short rib.

940
00:44:02,720 --> 00:44:04,680
How well was that cooked?

941
00:44:04,680 --> 00:44:05,800
Stunning.

942
00:44:05,800 --> 00:44:07,640
Unbelievable.
Like, you could just...

943
00:44:07,640 --> 00:44:09,320
You don't even need
a fork and knife.

944
00:44:09,320 --> 00:44:10,800
You could have just used a spoon.

945
00:44:10,800 --> 00:44:12,240
Beautifully succulent.

946
00:44:13,800 --> 00:44:16,200
Obviously, the pomme fondante
didn't make it.

947
00:44:16,200 --> 00:44:19,360
I didn't miss it. I wouldn't have
wanted a pomme fondante with that.

948
00:44:19,360 --> 00:44:21,840
It would actually be too much,
I think.

949
00:44:21,840 --> 00:44:25,360
Instead, she's pivoted
and done a really nice slaw

950
00:44:25,360 --> 00:44:27,840
with some fried potatoes
for a bit of texture,

951
00:44:27,840 --> 00:44:28,960
which I'm quite happy with.

952
00:44:28,960 --> 00:44:31,000
It kind of brought relief.

953
00:44:32,080 --> 00:44:36,280
I think it was a good dish, but it's
been let down by this sauce.

954
00:44:36,280 --> 00:44:37,760
(TENSE MUSIC)

955
00:44:37,760 --> 00:44:40,800
I think she's over-spiced it
a little bit.

956
00:44:42,040 --> 00:44:44,400
Star anise, cinnamon, cassia -

957
00:44:44,400 --> 00:44:46,280
there's a lot going on.

958
00:44:46,280 --> 00:44:49,600
Just...it's the semifinal, man,
and when...

959
00:44:49,600 --> 00:44:51,520
It's one thing
that could bring you down.

960
00:44:53,480 --> 00:44:55,280
Yes, I liked how
the beef was cooked,

961
00:44:55,280 --> 00:44:57,240
but you're playing with fire

962
00:44:57,240 --> 00:45:01,000
when you throw a bunch of spices
into a braising liquor

963
00:45:01,000 --> 00:45:04,720
and then start to reduce
into a sauce.

964
00:45:04,720 --> 00:45:07,720
It can go wrong very quickly,

965
00:45:07,720 --> 00:45:10,360
and I think it's evident right here.

966
00:45:10,360 --> 00:45:12,120
It is so overpowering.

967
00:45:14,720 --> 00:45:17,920
The sauce was heading in
the right direction,

968
00:45:17,920 --> 00:45:20,560
but just that little bit
too much spice.

969
00:45:22,240 --> 00:45:23,760
I'm a bit disappointed.

970
00:45:23,760 --> 00:45:24,800
It's a tough one.

971
00:45:29,080 --> 00:45:30,480
BRENT: Oh, man.

972
00:45:32,320 --> 00:45:35,600
I'm so exhausted
but this is the final push.

973
00:45:35,600 --> 00:45:38,600
Come on, Brent! Come on, buddy!
Whoo!

974
00:45:38,600 --> 00:45:40,840
I'm just working on
the final touches of my dessert.

975
00:45:40,840 --> 00:45:42,640
Take me through
what you've got to do.

976
00:45:42,640 --> 00:45:45,320
Yeah, I'm just quickly
putting my crumb on.

977
00:45:45,320 --> 00:45:46,800
Ice cream's just in the freezer.

978
00:45:46,800 --> 00:45:49,080
Mate, it's got to be perfect.
Yeah.

979
00:45:49,080 --> 00:45:52,240
It's all a running joke about me
and ice cream. I get it.

980
00:45:52,240 --> 00:45:54,680
I'm about 50-50 this season.

981
00:45:54,680 --> 00:45:57,680
But my dessert is quite simple,

982
00:45:57,680 --> 00:46:02,920
so this toasted ice cream
is the star of the show.

983
00:46:02,920 --> 00:46:06,480
Without this,
I've got just about nothing.

984
00:46:06,480 --> 00:46:10,600
I'm just like, "Please be set."

985
00:46:12,040 --> 00:46:14,200
CATH: His ice cream's hard, then,
it looks like.

986
00:46:15,800 --> 00:46:18,560
It's frozen solid.

987
00:46:19,920 --> 00:46:22,800
It's just rock hard.

988
00:46:22,800 --> 00:46:25,200
All of a sudden,
this whole competition

989
00:46:25,200 --> 00:46:27,760
looks like it's gonna be hinging
on this ice cream.

990
00:46:27,760 --> 00:46:31,560
I've got to come up with,
really quick, how I can fix it.

991
00:46:31,560 --> 00:46:32,680
Talk to me.

992
00:46:32,680 --> 00:46:34,520
I've just pulled the ice cream out.
Yes.

993
00:46:34,520 --> 00:46:36,400
It's a little bit hard.
Yeah.

994
00:46:36,400 --> 00:46:38,600
What's our plan?

995
00:46:38,600 --> 00:46:40,480
Um...

996
00:46:41,680 --> 00:46:45,320
DECLAN: Alright, bing, bang, boom.
It's ready.

997
00:46:45,320 --> 00:46:47,320
So, I've got my blue-eye trevalla,

998
00:46:47,320 --> 00:46:49,560
and I'm hoping they're all perfect
and golden.

999
00:46:49,560 --> 00:46:50,560
Whew!

1000
00:46:50,560 --> 00:46:54,480
Green curry sauce
that's been cooking away,

1001
00:46:54,480 --> 00:46:55,840
and the Thai eggplant halves.

1002
00:46:55,840 --> 00:46:57,880
ROBBIE: Come on, brother.
Come on, mate.

1003
00:46:57,880 --> 00:46:59,160
So I'm ready to go.

1004
00:46:59,160 --> 00:47:02,800
Alright, service, please.
(GANTRY CONTESTANTS CHEER)

1005
00:47:02,800 --> 00:47:05,760
I'm really excited
how this is coming together.

1006
00:47:05,760 --> 00:47:06,960
Thank you, thank you.

1007
00:47:09,680 --> 00:47:11,280
(SUSPENSEFUL MUSIC)

1008
00:47:11,280 --> 00:47:13,320
Oh, thank you.
Thank you.

1009
00:47:15,800 --> 00:47:17,280
Thanks very much.

1010
00:47:17,280 --> 00:47:21,360
Alright, so this is Declan's main
of blue-eye trevalla

1011
00:47:21,360 --> 00:47:25,040
with sauteed spinach, green curry
and steamed rice.

1012
00:47:32,920 --> 00:47:35,320
(SUSPENSEFUL MUSIC)

1013
00:47:38,520 --> 00:47:40,440
Very interesting.

1014
00:47:47,680 --> 00:47:50,040
Um, my fish was perfect.

1015
00:47:50,040 --> 00:47:53,920
But the problem lies with the sauce.

1016
00:47:54,920 --> 00:47:57,960
Yes, there's a decent amount
of flavour in there,

1017
00:47:57,960 --> 00:47:59,640
and, yes, it's balanced pretty well.

1018
00:47:59,640 --> 00:48:02,120
But it's just... It feels lifeless.

1019
00:48:02,120 --> 00:48:03,480
Yeah.

1020
00:48:03,480 --> 00:48:04,800
It feels lifeless.

1021
00:48:06,200 --> 00:48:09,400
He's had too much time
to cook this sauce.

1022
00:48:09,400 --> 00:48:12,120
That was the first thing
he got onto.

1023
00:48:12,120 --> 00:48:16,840
So that's been on the stove
for such a long time,

1024
00:48:16,840 --> 00:48:19,480
and I think it just
pulled the life out of it.

1025
00:48:21,680 --> 00:48:23,840
Great to see Declan,
even under pressure,

1026
00:48:23,840 --> 00:48:25,760
nailing fish.

1027
00:48:25,760 --> 00:48:27,240
Stunning.

1028
00:48:27,240 --> 00:48:30,040
Perfectly set,
beautiful piece of fish.

1029
00:48:30,040 --> 00:48:32,360
And crispy skin as well.

1030
00:48:32,360 --> 00:48:35,680
I think the pressures that Declan
felt with his entree, right,

1031
00:48:35,680 --> 00:48:38,160
when the wheels fell off
that first dish,

1032
00:48:38,160 --> 00:48:40,000
this became the lost child.

1033
00:48:40,000 --> 00:48:43,520
He's like, "Fish, I can take care
of. It's fine. It'll be alright."

1034
00:48:43,520 --> 00:48:47,400
But then he left himself
no time to refine this.

1035
00:48:47,400 --> 00:48:48,680
I'm gutted for him,

1036
00:48:48,680 --> 00:48:51,160
because I know that he would have
wanted something better than this.

1037
00:48:54,600 --> 00:48:58,440
The mains are out of the way,
and as it stands right now,

1038
00:48:58,440 --> 00:49:01,920
I'm gonna call it and say a win
from Rhiannon on the entree.

1039
00:49:01,920 --> 00:49:02,920
100%.

1040
00:49:02,920 --> 00:49:06,000
Absolutely.
The win for Brent on the main.

1041
00:49:06,000 --> 00:49:07,440
ANDY AND JOCK: Yeah.

1042
00:49:08,520 --> 00:49:13,080
So Declan is going to have to
give us a perfect dessert

1043
00:49:13,080 --> 00:49:15,000
if he is going to stay in the game.

1044
00:49:28,280 --> 00:49:31,400
Applications for contestants
are now open.

1045
00:49:31,400 --> 00:49:33,400
Head to the link and apply.

1046
00:49:33,400 --> 00:49:35,480
(UPLIFTING MUSIC)

1047
00:49:39,320 --> 00:49:41,400
RHIANNON: There you go. Thanks, guys.

1048
00:49:42,440 --> 00:49:44,320
CATH: That's it, Rhi! Yeah!

1049
00:49:44,320 --> 00:49:45,600
Done!
Whoo-hoo!

1050
00:49:45,600 --> 00:49:47,600
Oh, my God, last main dish is out.

1051
00:49:47,600 --> 00:49:51,200
It's like you've just been
to the best birthday party

1052
00:49:51,200 --> 00:49:53,280
and you're just celebrating
and it's like,

1053
00:49:53,280 --> 00:49:55,040
"Oh, my God, I just did this."

1054
00:49:55,040 --> 00:49:56,640
And it's like,
"Oh, hang on a minute.

1055
00:49:56,640 --> 00:49:58,320
"I've gotta do dessert."

1056
00:50:00,120 --> 00:50:02,200
How are you feeling?
Need a beer.

1057
00:50:02,200 --> 00:50:03,800
(BOTH LAUGH)

1058
00:50:03,800 --> 00:50:06,400
Yeah, so it's time to take
the panna cottas out of the fridge

1059
00:50:06,400 --> 00:50:07,920
and check that they've set.

1060
00:50:08,960 --> 00:50:12,520
Better have bloody set.
Eased... On the side. Yep.

1061
00:50:12,520 --> 00:50:15,160
So much is riding on this moment.

1062
00:50:15,160 --> 00:50:16,960
(TENSE MUSIC)

1063
00:50:28,120 --> 00:50:31,480
Yay!
CATH: Yay, Rhiannon!

1064
00:50:31,480 --> 00:50:32,960
How good is this?

1065
00:50:32,960 --> 00:50:37,360
I'm just hoping they're set.
I didn't need another fail today.

1066
00:50:37,360 --> 00:50:39,840
I'm making this beautiful
fruit salad.

1067
00:50:39,840 --> 00:50:42,040
I've got the finger lime syrup on.

1068
00:50:42,040 --> 00:50:45,320
And it's like, "Oh, OK,
don't stop, don't stop, don't stop

1069
00:50:45,320 --> 00:50:47,400
"until that last dish goes out."

1070
00:50:48,920 --> 00:50:52,440
ROBBIE: You right, brother?
You're doing really well, Declan.

1071
00:50:52,440 --> 00:50:53,800
(LAUGHS) Far out.

1072
00:50:53,800 --> 00:50:55,280
Time has flown by,

1073
00:50:55,280 --> 00:50:58,040
and I'm feeling
absolutely shattered.

1074
00:50:58,040 --> 00:51:00,560
But I've still gotta
finish my dessert.

1075
00:51:02,560 --> 00:51:07,000
I pull my choux pastry out of
the oven and it's looking unreal.

1076
00:51:07,000 --> 00:51:08,440
They're nice and golden.

1077
00:51:08,440 --> 00:51:10,160
They've all sort of puffed up

1078
00:51:10,160 --> 00:51:13,080
and formed the one shape
that I was after.

1079
00:51:14,400 --> 00:51:16,720
I've made my tamarind caramel.

1080
00:51:16,720 --> 00:51:18,840
Alright, caramel, caramel, caramel.

1081
00:51:18,840 --> 00:51:22,200
Now I need to work on
my pandan custard.

1082
00:51:22,200 --> 00:51:24,280
How long's it gonna take you
to make this custard?

1083
00:51:24,280 --> 00:51:27,960
Ah, probably too long.
I'll be able to do it.

1084
00:51:27,960 --> 00:51:30,600
It'll be 15 minutes, 10 minutes.

1085
00:51:30,600 --> 00:51:33,800
This is so intense, and it's...

1086
00:51:33,800 --> 00:51:37,200
It's so much harder
than what I was expecting.

1087
00:51:37,200 --> 00:51:40,160
If I had my time back,
I'd definitely go a bit simpler

1088
00:51:40,160 --> 00:51:42,280
and make it a bit easier for myself.

1089
00:51:42,280 --> 00:51:43,760
(SIGHS)

1090
00:51:48,760 --> 00:51:51,120
BRENT: Yeah, I'm worried
about the ice cream.

1091
00:51:51,120 --> 00:51:53,440
It's been sitting on the bench.

1092
00:51:53,440 --> 00:51:55,840
I'm hoping that it's getting soft.

1093
00:51:59,840 --> 00:52:03,280
I want the perfect texture.
I want that nice creaminess.

1094
00:52:08,280 --> 00:52:10,040
And I think it's just delicious.

1095
00:52:11,760 --> 00:52:13,760
Good? Well done.
Yep.

1096
00:52:13,760 --> 00:52:14,760
Good.

1097
00:52:15,840 --> 00:52:18,120
I could just melt
into a puddle right now.

1098
00:52:19,480 --> 00:52:22,920
So, I start with the bed
of the macadamia crumb.

1099
00:52:22,920 --> 00:52:26,680
Then the pickled mango
goes around the outside.

1100
00:52:26,680 --> 00:52:29,560
Big scoop of this
toasted coconut ice cream.

1101
00:52:29,560 --> 00:52:34,000
And then in a little jug is
the tapioca pearl brown sugar syrup.

1102
00:52:34,000 --> 00:52:37,000
The diner will just pour it
onto their ice cream.

1103
00:52:37,000 --> 00:52:39,160
It runs down and then they dig in.

1104
00:52:39,160 --> 00:52:42,040
Service, please. Thank you.

1105
00:52:49,760 --> 00:52:51,160
ANDY: Thank you.

1106
00:52:51,160 --> 00:52:53,600
MELISSA: Thank you.
JOCK: Thank you.

1107
00:52:53,600 --> 00:52:54,840
Alright.
Ooh.

1108
00:52:54,840 --> 00:52:57,040
Brent's dessert of coconut ice cream

1109
00:52:57,040 --> 00:53:01,760
with pickled mango
and brown sugar tapioca pearls.

1110
00:53:01,760 --> 00:53:03,400
Where's the pearls?
Oh, they're in here.

1111
00:53:04,400 --> 00:53:05,640
Ohhh.

1112
00:53:27,480 --> 00:53:29,000
Nice little dessert from Brent.

1113
00:53:29,000 --> 00:53:32,280
The texture of
that coconut ice cream was epic.

1114
00:53:32,280 --> 00:53:35,680
That crumb is delicious, but
it's got a fair bit of sugar in it.

1115
00:53:35,680 --> 00:53:40,120
The macadamias could've been toasted
just a little bit further

1116
00:53:40,120 --> 00:53:42,160
to try and pull back
some of that sugar.

1117
00:53:42,160 --> 00:53:43,720
Some really great components
in there.

1118
00:53:43,720 --> 00:53:46,000
I just felt it was
a little bit sweet.

1119
00:53:46,000 --> 00:53:48,840
I get where you're coming from
in terms of being too sweet,

1120
00:53:48,840 --> 00:53:52,960
but I think, for me,
somehow the sweetness makes sense.

1121
00:53:52,960 --> 00:53:55,040
It's delicious,
and so it sort of had

1122
00:53:55,040 --> 00:53:57,880
that slightly nostalgic
feeling for me.

1123
00:53:59,040 --> 00:54:00,760
Clearly, I did enjoy it.

1124
00:54:00,760 --> 00:54:03,400
I did take all of the tapioca pearls
and put them in it.

1125
00:54:03,400 --> 00:54:04,920
Love the texture of it.

1126
00:54:04,920 --> 00:54:07,400
I love these types
of desserts as well.

1127
00:54:08,880 --> 00:54:11,320
(TENSE MUSIC)

1128
00:54:11,320 --> 00:54:14,280
My panna cotta's got
a little bit of wobble.

1129
00:54:17,600 --> 00:54:20,240
I'm pretty much taking everyone
to North Queensland today.

1130
00:54:21,240 --> 00:54:23,800
I'm putting the fruit salad
around them

1131
00:54:23,800 --> 00:54:27,160
and this pink finger lime syrup
on top.

1132
00:54:29,440 --> 00:54:31,240
And I'm really bloody happy with it.

1133
00:54:34,400 --> 00:54:36,000
Service, please.

1134
00:54:36,000 --> 00:54:38,480
This is me on a plate.

1135
00:54:38,480 --> 00:54:41,400
All North Queensland,
you drive up and down the highway,

1136
00:54:41,400 --> 00:54:45,320
there's pineapples, there's mangoes,
there's passionfruit.

1137
00:54:45,320 --> 00:54:47,520
This is just a tropical delight.

1138
00:54:47,520 --> 00:54:48,720
Home stretch.

1139
00:54:48,720 --> 00:54:51,640
And I can actually see the end.

1140
00:54:53,160 --> 00:54:56,960
ANDY: Here they come.
Holy dooley.

1141
00:54:56,960 --> 00:54:58,640
Here we go.
Thank you.

1142
00:54:58,640 --> 00:55:00,240
Thank you.
Thank you.

1143
00:55:00,240 --> 00:55:02,360
Look at that.

1144
00:55:03,440 --> 00:55:05,120
Oh, you've gotta be happy with that.

1145
00:55:05,120 --> 00:55:06,640
Yeah.

1146
00:55:06,640 --> 00:55:08,360
Doing the dance.

1147
00:55:09,360 --> 00:55:11,840
Rhiannon's dessert
of lemongrass panna cotta

1148
00:55:11,840 --> 00:55:13,840
with pineapple,
mango and passionfruit,

1149
00:55:13,840 --> 00:55:15,320
and a finger lime syrup.

1150
00:55:37,240 --> 00:55:39,160
Look, you can't be unhappy

1151
00:55:39,160 --> 00:55:42,440
with a panna cotta that arrives
with that much wobble going on.

1152
00:55:42,440 --> 00:55:44,120
That is spectacular.

1153
00:55:44,120 --> 00:55:46,640
I have to say,
the salsa around the sides,

1154
00:55:46,640 --> 00:55:49,760
you know, there's something
really nostalgically Australian

1155
00:55:49,760 --> 00:55:52,120
about that combination
of tropical fruits.

1156
00:55:52,120 --> 00:55:53,400
It's pure Rhiannon.

1157
00:55:53,400 --> 00:55:54,720
Yeah, I'm with you.

1158
00:55:54,720 --> 00:55:57,760
The set on the panna cotta
was absolutely beautiful.

1159
00:55:57,760 --> 00:56:02,160
And the texture and the flavour
of lemongrass was fantastic.

1160
00:56:02,160 --> 00:56:04,360
She will be stoked with this.

1161
00:56:04,360 --> 00:56:08,320
Hey, I'm so happy that she's made
something that just reads Rhiannon.

1162
00:56:08,320 --> 00:56:11,160
Yeah. I love her.
And I love her food.

1163
00:56:11,160 --> 00:56:12,480
And this is her food.

1164
00:56:12,480 --> 00:56:14,760
Yeah, it's sunshine on a plate.
Yeah.

1165
00:56:21,240 --> 00:56:23,200
Service, please. Thank you.

1166
00:56:23,200 --> 00:56:24,920
That's the last.

1167
00:56:26,720 --> 00:56:27,920
Yee-ha.

1168
00:56:27,920 --> 00:56:29,040
CATH: Is that it, Rhiannon?!

1169
00:56:29,040 --> 00:56:31,440
That's it!
(ALL CHEER)

1170
00:56:34,200 --> 00:56:35,520
Service, please.

1171
00:56:37,320 --> 00:56:39,720
Oh, man.

1172
00:56:41,800 --> 00:56:43,720
(BOTH SPEAK INDISTINCTLY)

1173
00:56:43,720 --> 00:56:45,000
(UPLIFTING MUSIC)

1174
00:56:47,040 --> 00:56:48,880
It's been a long, long ride.

1175
00:56:48,880 --> 00:56:50,960
And it's a lot... It's a lot, um...

1176
00:56:51,960 --> 00:56:55,040
Big challenge, you know, um...

1177
00:56:56,400 --> 00:56:57,920
Yeah. Feels good, but.

1178
00:56:57,920 --> 00:57:00,880
Yeah, super proud, super proud.

1179
00:57:00,880 --> 00:57:04,240
SHANNON: Custard, you all good there?
Custard's in the freezer, cooling.

1180
00:57:04,240 --> 00:57:06,000
Happy with the stabilisation of it?
Yeah.

1181
00:57:06,000 --> 00:57:08,960
Brent and Rhi,
they've both finished their service,

1182
00:57:08,960 --> 00:57:11,640
but I still haven't
plated up desserts.

1183
00:57:13,200 --> 00:57:16,680
I start with a swirl
of tamarind caramel.

1184
00:57:16,680 --> 00:57:19,000
Slice the choux in half.

1185
00:57:20,840 --> 00:57:23,200
These choux buns,
they're looking a lot fancier

1186
00:57:23,200 --> 00:57:26,080
than my traditional choux bun
that I've been making.

1187
00:57:26,080 --> 00:57:28,840
I've got that pandan custard.

1188
00:57:28,840 --> 00:57:31,120
Pineapple salsa in the middle.

1189
00:57:31,120 --> 00:57:32,480
CATH: Oh, looks awesome.

1190
00:57:32,480 --> 00:57:33,840
Well done, Declan.

1191
00:57:33,840 --> 00:57:35,440
These are looking beautiful.

1192
00:57:35,440 --> 00:57:38,840
I've outdone my expectations
on the look.

1193
00:57:38,840 --> 00:57:40,880
Thank you, guys. Service, please.

1194
00:57:42,480 --> 00:57:45,880
I gave it my all,
and I hope I've done enough

1195
00:57:45,880 --> 00:57:48,400
to earn that spot
in the grand finale.

1196
00:57:57,400 --> 00:58:00,520
(TENSE MUSIC)

1197
00:58:00,520 --> 00:58:02,760
Alright. Thank you.
Thank you.

1198
00:58:02,760 --> 00:58:05,480
This is Declan's dessert
of choux buns

1199
00:58:05,480 --> 00:58:09,840
with kaya, charred pineapple
and tamarind caramel.

1200
00:58:11,160 --> 00:58:13,040
Nicely done.

1201
00:58:32,880 --> 00:58:34,800
I've gotta commend Declan on this.

1202
00:58:34,800 --> 00:58:36,520
Like, he's really
pushed the boat out.

1203
00:58:36,520 --> 00:58:40,760
He's done a Paris-Brest
times 23 of this.

1204
00:58:40,760 --> 00:58:45,000
So I feel he's executed
that so well.

1205
00:58:45,000 --> 00:58:47,280
It's not easy...
No, they have to be cooked perfectly.

1206
00:58:47,280 --> 00:58:50,000
They have to be cooked perfectly
and piped perfectly.

1207
00:58:51,000 --> 00:58:52,400
The choux...

1208
00:58:52,400 --> 00:58:53,520
..brilliant.

1209
00:58:53,520 --> 00:58:55,480
10 out of 10.
10 out of 10.

1210
00:58:56,960 --> 00:59:00,200
The bit that I have
the most problem with...

1211
00:59:01,280 --> 00:59:04,080
..is the cream
in the inside of the choux.

1212
00:59:04,080 --> 00:59:08,480
It's chalky, and he hasn't cooked
the custard out enough

1213
00:59:08,480 --> 00:59:12,480
and so you've got a sort of chalky
kind of texture and taste.

1214
00:59:13,480 --> 00:59:17,120
It's not making me not wanna eat it.
As you can see - I ate it.

1215
00:59:17,120 --> 00:59:20,120
I mean, the flavour of it
was really, really nice.

1216
00:59:21,760 --> 00:59:24,960
There's no getting away from
that slightly chalky aftertaste,

1217
00:59:24,960 --> 00:59:26,600
and it definitely detracts from

1218
00:59:26,600 --> 00:59:28,800
a beautiful perfume
of pandan and coconut,

1219
00:59:28,800 --> 00:59:32,040
which otherwise would've
made this a perfect dish.

1220
00:59:34,400 --> 00:59:36,080
GANTRY CONTESTANT: Yes!
Service, please.

1221
00:59:36,080 --> 00:59:37,640
(CHEERING AND APPLAUSE)

1222
00:59:41,840 --> 00:59:43,280
MALISSA: Go, Declan!

1223
00:59:43,280 --> 00:59:45,400
(RHIANNON SPEAKS INDISTINCTLY)
Well done, guys.

1224
00:59:45,400 --> 00:59:47,400
Good job!

1225
00:59:47,400 --> 00:59:50,480
(MOMENTOUS MUSIC)
(ALL SPEAK INDISTINCTLY)

1226
00:59:56,440 --> 00:59:59,000
JOCK: 70 plates, three courses,

1227
00:59:59,000 --> 01:00:01,120
and just two hands.

1228
01:00:03,440 --> 01:00:07,120
A task that would usually
take a small army,

1229
01:00:07,120 --> 01:00:09,120
you each completed on your own.

1230
01:00:09,120 --> 01:00:11,120
(WHISPERS) Good job.

1231
01:00:12,160 --> 01:00:14,840
Let's not beat around the bush.
It was tough.

1232
01:00:14,840 --> 01:00:15,880
Oh.

1233
01:00:15,880 --> 01:00:19,160
Shannon, you've supported these guys
through thick and thin

1234
01:00:19,160 --> 01:00:20,600
all season long.

1235
01:00:20,600 --> 01:00:22,400
How'd you reckon they went today?

1236
01:00:22,400 --> 01:00:24,920
You really can't put in the
job description what we did today.

1237
01:00:24,920 --> 01:00:26,200
(ALL LAUGH)

1238
01:00:27,320 --> 01:00:28,960
You should all be really proud.

1239
01:00:28,960 --> 01:00:31,000
And fingers crossed
for all of you now.

1240
01:00:31,000 --> 01:00:36,160
Let's give it up for
Shannon Bennett, everybody!

1241
01:00:36,160 --> 01:00:38,600
(CONTESTANTS CHEER)

1242
01:00:40,120 --> 01:00:42,640
To secure your spot
in the grand finale,

1243
01:00:42,640 --> 01:00:44,760
we needed to see
the absolute best of you.

1244
01:00:48,440 --> 01:00:50,080
The best entree...

1245
01:00:51,560 --> 01:00:54,240
..it was flat-out flavour.

1246
01:00:54,240 --> 01:00:55,720
Ooh.

1247
01:00:55,720 --> 01:00:57,240
The best entree today...

1248
01:00:58,720 --> 01:01:00,600
..was cooked by Rhiannon!

1249
01:01:00,600 --> 01:01:03,040
What?!
(ALL CHEER)

1250
01:01:03,040 --> 01:01:05,480
(UPLIFTING MUSIC)

1251
01:01:13,040 --> 01:01:15,080
Yay!

1252
01:01:16,120 --> 01:01:19,400
All three mains
that we tasted today,

1253
01:01:19,400 --> 01:01:21,320
they were essentially
a protein and a sauce.

1254
01:01:22,480 --> 01:01:25,840
But the best main had
a protein and a sauce

1255
01:01:25,840 --> 01:01:28,120
that brought out the best
in one another.

1256
01:01:32,280 --> 01:01:34,840
That main was cooked by...

1257
01:01:34,840 --> 01:01:36,480
..Brent.

1258
01:01:36,480 --> 01:01:38,920
(ALL CHEER)
Yeah, Brentles! Well done, buddy.

1259
01:01:38,920 --> 01:01:40,160
Well done.

1260
01:01:51,720 --> 01:01:54,640
Declan, at this stage
in the tasting,

1261
01:01:54,640 --> 01:01:59,240
you needed to bring us a dessert
that blew us out of the water.

1262
01:02:01,640 --> 01:02:03,320
Your choux,

1263
01:02:03,320 --> 01:02:05,120
it was a 10 out of 10.

1264
01:02:07,360 --> 01:02:09,520
But, unfortunately...

1265
01:02:11,400 --> 01:02:13,720
..your creme pat, it was chalky.

1266
01:02:13,720 --> 01:02:16,240
And that's why, I'm sorry, Declan,

1267
01:02:16,240 --> 01:02:20,440
you've fallen just short
of the finish line, mate.

1268
01:02:20,440 --> 01:02:21,920
(LAUGHS) No worries.
Ohh.

1269
01:02:21,920 --> 01:02:23,280
It's all good.

1270
01:02:23,280 --> 01:02:25,640
(DECLAN CHUCKLES)
(CONTESTANTS CLAP)

1271
01:02:26,760 --> 01:02:29,360
(BOTH SPEAK INAUDIBLY)

1272
01:02:35,520 --> 01:02:39,280
Ah, Declan, when you first
walked through those doors,

1273
01:02:39,280 --> 01:02:40,760
you were green and you were keen.

1274
01:02:40,760 --> 01:02:42,240
(LAUGHS)
I was.

1275
01:02:42,240 --> 01:02:44,080
A chippie with a passion for fish.

1276
01:02:46,280 --> 01:02:49,520
And since then,
you have continued to surprise us.

1277
01:02:50,720 --> 01:02:53,720
That's what lasts in this kitchen.

1278
01:02:53,720 --> 01:02:57,040
Rest assured,
you have left a legacy behind

1279
01:02:57,040 --> 01:03:00,640
that will inspire others like you
for years to come.

1280
01:03:00,640 --> 01:03:03,680
Oh, I'm so humbled by the experience,

1281
01:03:03,680 --> 01:03:07,440
not only getting the insider
knowledge from you guys,

1282
01:03:07,440 --> 01:03:12,320
but met a great bunch of people,
had so much fun being a part of it.

1283
01:03:12,320 --> 01:03:16,000
And, yeah, I'm just keen to take
everything I've learnt

1284
01:03:16,000 --> 01:03:18,280
and put it into the future Declan.

1285
01:03:19,680 --> 01:03:21,480
Well, we will always remember that

1286
01:03:21,480 --> 01:03:25,640
Declan is your name
and fish is your game!

1287
01:03:25,640 --> 01:03:27,600
(CONTESTANTS LAUGH AND CHEER)

1288
01:03:28,960 --> 01:03:32,200
I'm feeling like
I've accomplished so much -

1289
01:03:32,200 --> 01:03:35,360
making semifinals, top three.

1290
01:03:35,360 --> 01:03:37,640
Good work, guys, good work.

1291
01:03:37,640 --> 01:03:39,560
Good work, Rhi-Rhi. Proud of you.

1292
01:03:39,560 --> 01:03:43,560
Australia's third-best home cook
for 2023,

1293
01:03:43,560 --> 01:03:45,720
so it's...it's pretty bloody amazing.

1294
01:03:45,720 --> 01:03:50,040
Give it up for Declan, everybody!
(ALL CHEER WILDLY)

1295
01:03:51,840 --> 01:03:53,720
Oh, thanks, guys.

1296
01:03:54,720 --> 01:03:57,280
It's a good day.
Don't worry about it.

1297
01:03:59,280 --> 01:04:03,360
Robbie, Declan's had an incredible
impact on a lot of people

1298
01:04:03,360 --> 01:04:05,280
in his time in
the MasterChef kitchen.

1299
01:04:05,280 --> 01:04:06,600
How would you describe him, mate?

1300
01:04:06,600 --> 01:04:08,080
Declan?
Yeah.

1301
01:04:08,080 --> 01:04:09,600
(OTHERS LAUGH)
Declan.

1302
01:04:09,600 --> 01:04:11,680
Oh, an amazing young guy.

1303
01:04:11,680 --> 01:04:14,240
Um, we've... (STAMMERS)
(LAUGHS) Oh.

1304
01:04:17,360 --> 01:04:19,120
We've... Oh!

1305
01:04:19,120 --> 01:04:20,960
(DECLAN CHUCKLES)

1306
01:04:22,640 --> 01:04:24,560
Take a breath. You're alright.

1307
01:04:24,560 --> 01:04:28,560
Oh, we've had a special friendship.
We have.

1308
01:04:28,560 --> 01:04:30,480
And very proud of him,
what he did today.

1309
01:04:30,480 --> 01:04:33,880
And unfortunately,
he didn't make the line.

1310
01:04:33,880 --> 01:04:37,600
But these two guys, congratulations.
You know, well deserved.

1311
01:04:37,600 --> 01:04:41,200
But, you know, Declan's
such a great kid to be with and...

1312
01:04:43,040 --> 01:04:45,960
Very special, so...
(LAUGHS) Yeah, thanks, Robbie.

1313
01:04:45,960 --> 01:04:47,120
Thank you.

1314
01:04:47,120 --> 01:04:51,200
Short but sweet.
Thank you, mate. Thank you.

1315
01:04:54,840 --> 01:04:56,440
Holy shit.

1316
01:04:58,080 --> 01:05:00,400
Brent, Rhiannon...
Ohh.

1317
01:05:00,400 --> 01:05:01,960
..you did it!

1318
01:05:01,960 --> 01:05:04,360
(ALL CHEER)

1319
01:05:07,080 --> 01:05:12,400
You are both in the grand finale
of MasterChef 2023.

1320
01:05:12,400 --> 01:05:14,680
How good does it feel?
ANDY: Hey!

1321
01:05:14,680 --> 01:05:16,560
Come on!

1322
01:05:19,440 --> 01:05:22,400
RHIANNON: Oh, my God,
I can't actually believe it.

1323
01:05:25,320 --> 01:05:29,240
For the last time, go home,
make yourselves a cup of tea,

1324
01:05:29,240 --> 01:05:31,600
put your feet up,
be kind to each other.

1325
01:05:31,600 --> 01:05:34,640
We'll see you back here tomorrow.
Thanks, guys!

1326
01:05:34,640 --> 01:05:36,760
(ALL CHEER)

1327
01:05:36,760 --> 01:05:38,880
(UPLIFTING MUSIC)

1328
01:05:38,880 --> 01:05:42,440
Oh, I know!
(SCREAMS) Oh, my God!

1329
01:05:42,440 --> 01:05:44,920
Oh, my God!

1330
01:05:47,200 --> 01:05:50,040
NARRATOR: Sunday night
on MasterChef Australia,

1331
01:05:50,040 --> 01:05:51,200
Brent...

1332
01:05:51,200 --> 01:05:53,480
All the hard work,
everything I've done for myself

1333
01:05:53,480 --> 01:05:55,080
has gotten me here.

1334
01:05:55,080 --> 01:05:56,240
..or Rhiannon?

1335
01:05:56,240 --> 01:05:59,240
I've worked so hard
to get to this spot

1336
01:05:59,240 --> 01:06:03,120
and I am that close
to lifting that trophy.

1337
01:06:03,120 --> 01:06:06,600
Only one will
claim the title.

1338
01:06:06,600 --> 01:06:08,000
But...

1339
01:06:08,000 --> 01:06:10,880
Amaury Guichon!
(ALL CHEER)

1340
01:06:12,040 --> 01:06:14,400
..they'll have to
conquer a dish...

1341
01:06:14,400 --> 01:06:16,920
His creations
have been viewed

1342
01:06:16,920 --> 01:06:18,680
billions of times.

1343
01:06:18,680 --> 01:06:19,920
Billions.

1344
01:06:19,920 --> 01:06:22,320
..from a megastar.

1345
01:06:27,120 --> 01:06:29,440
Captions by Red Bee Media