1 00:00:01,000 --> 00:00:06,520 ANNOUNCER: Previously, on MasterChef Australia... 2 00:00:06,520 --> 00:00:08,760 You'll be making my... 3 00:00:08,760 --> 00:00:10,680 ..cherry blossom! 4 00:00:10,680 --> 00:00:12,400 Oh! Wow! 5 00:00:12,400 --> 00:00:15,120 ..Darren's dainty and delicate dish... 6 00:00:15,120 --> 00:00:16,240 Oh, my God. 7 00:00:16,240 --> 00:00:18,960 ..was a doozy of a pressure test. 8 00:00:18,960 --> 00:00:21,280 I don't know how these little fellas are going to handle this. 9 00:00:21,280 --> 00:00:22,640 Let's go, Pezza. Let's go, Pez. 10 00:00:22,640 --> 00:00:25,000 Let's go. Can't stop shaking. 11 00:00:25,000 --> 00:00:29,200 They gave it their best and rose to the occasion. 12 00:00:29,200 --> 00:00:31,680 It is seriously very good. 13 00:00:31,680 --> 00:00:35,440 Look at the fine chocolate work. The shine on the cherries. 14 00:00:35,440 --> 00:00:38,120 Let's have a look in the middle of this cheesecake. 15 00:00:38,120 --> 00:00:39,640 Oh, that is perfect. 16 00:00:39,640 --> 00:00:40,720 Look at that. 17 00:00:40,720 --> 00:00:45,120 But Sav had to say goodbye to the MasterChef kitchen. 18 00:00:45,120 --> 00:00:47,800 I'm walking away with a lifetime of love, 19 00:00:47,800 --> 00:00:49,840 so couldn't ask for anything better. 20 00:00:51,240 --> 00:00:55,440 Tonight, it's time for redemption. 21 00:00:55,440 --> 00:00:59,480 Who will cook their way back into the competition? 22 00:01:12,520 --> 00:01:15,480 Let's do this. White aprons. 23 00:01:15,480 --> 00:01:20,160 My roomie Savi left yesterday, and going into this challenge today, 24 00:01:20,160 --> 00:01:23,080 I think I'm extra nervous because I don't have my sidekick with me. 25 00:01:23,080 --> 00:01:24,600 I don't know what's ahead. 26 00:01:24,600 --> 00:01:27,240 I'm wearing a white apron, though, so that's a good sign. 27 00:01:27,240 --> 00:01:30,680 Feeling good? Yeah. Feel good today, mate. 28 00:01:30,680 --> 00:01:31,800 Thanks, gentlemen. 29 00:01:31,800 --> 00:01:34,520 (CHEERING) 30 00:01:38,760 --> 00:01:41,400 Good morning! Here we go! 31 00:01:41,400 --> 00:01:42,640 Come on, crew. 32 00:01:42,640 --> 00:01:46,800 There's only eight. Eight's a random number. 33 00:01:48,240 --> 00:01:50,040 Ah! What's going on? 34 00:01:50,040 --> 00:01:52,840 What have we got in store for you today? 35 00:01:55,520 --> 00:01:59,400 The math ain't mathin', because there's 12 of us 36 00:01:59,400 --> 00:02:03,320 and there's eight benches set up. 37 00:02:03,320 --> 00:02:04,600 Morning, everyone. 38 00:02:04,600 --> 00:02:06,520 CONTESTANTS: Morning. Woo! 39 00:02:06,520 --> 00:02:09,080 I'm looking around this kitchen. 40 00:02:09,080 --> 00:02:12,000 We've got benches. Tick. 41 00:02:13,240 --> 00:02:15,800 White aprons. Tick. 42 00:02:15,800 --> 00:02:17,840 Four judges. 43 00:02:17,840 --> 00:02:19,760 Tick, tick, tick and tick. 44 00:02:19,760 --> 00:02:22,360 Everything appears to be in order. 45 00:02:25,080 --> 00:02:29,560 But, boy, oh, boy, do we have a surprise for you. 46 00:02:29,560 --> 00:02:31,720 Oh, no. Oh, my gosh. 47 00:02:33,840 --> 00:02:35,120 Are you ready? 48 00:02:35,120 --> 00:02:36,200 Yes. Uh-huh. 49 00:02:36,200 --> 00:02:41,840 Because we are about to blow your minds. 50 00:02:41,840 --> 00:02:43,120 Oh, yeah! 51 00:02:49,120 --> 00:02:51,240 None of you... 52 00:02:51,240 --> 00:02:52,480 ..will be cooking today. 53 00:02:52,480 --> 00:02:55,240 (CHEERING) 54 00:02:57,640 --> 00:02:58,960 These guys will! 55 00:03:03,160 --> 00:03:05,320 (CHEERING) 56 00:03:09,800 --> 00:03:12,240 Ah, the gang's back. 57 00:03:13,440 --> 00:03:16,280 All the ex-contestants, they're back! 58 00:03:17,400 --> 00:03:20,200 ALEX: This is the best thing ever. All my friends are back. 59 00:03:20,200 --> 00:03:22,040 Oh, I'm so excited right now. 60 00:03:25,520 --> 00:03:27,720 Can we say hi? Yeah! 61 00:03:30,440 --> 00:03:33,200 Welcome back. Bring it in. 62 00:03:33,200 --> 00:03:37,520 I'm flipping out, like I miss these guys so much. 63 00:03:37,520 --> 00:03:41,680 And Sav just left yesterday, and I miss her the most. 64 00:03:41,680 --> 00:03:44,760 So your old mates aren't just here to say hi. 65 00:03:45,840 --> 00:03:47,840 Today, 66 00:03:47,840 --> 00:03:51,960 they are here to earn their place back into the competition. 67 00:03:51,960 --> 00:03:53,720 Yes! 68 00:03:56,720 --> 00:03:58,760 By the end of the day, 69 00:03:58,760 --> 00:04:03,000 one of these guys will be wearing a white apron again. 70 00:04:07,160 --> 00:04:08,800 Khristian, talk to me, mate. 71 00:04:08,800 --> 00:04:11,640 There's like a bit of a jig going on. He's a happy man. 72 00:04:11,640 --> 00:04:12,920 I haven't lost the jig, mate. 73 00:04:12,920 --> 00:04:15,520 It's stuck with me like a twitch. 74 00:04:15,520 --> 00:04:17,320 It's been glued. No, it's...this is unreal. 75 00:04:17,320 --> 00:04:19,560 What's been happening? How does this feel? 76 00:04:19,560 --> 00:04:23,760 This opportunity to go again is one that will not be taken for granted by any of us. 77 00:04:23,760 --> 00:04:25,120 You've been cooking a bit at home or what? 78 00:04:25,120 --> 00:04:28,560 Oh, yeah. I've been concocting some brilliant panini ideas, 79 00:04:28,560 --> 00:04:32,000 designing some menus and, uh, just keeping the dream alive. 80 00:04:32,000 --> 00:04:33,760 Love it, mate. 81 00:04:33,760 --> 00:04:37,360 Sav, it's been a bit of a 24-hour roller-coaster for you. 82 00:04:38,640 --> 00:04:41,080 Yeah, I need therapy after that. 83 00:04:41,080 --> 00:04:42,760 So... So do I! 84 00:04:42,760 --> 00:04:44,240 We both do. 85 00:04:44,240 --> 00:04:46,760 It's... Very excited to be here. 86 00:04:46,760 --> 00:04:49,280 Juan de la Cruz. Yes! 87 00:04:53,640 --> 00:04:55,560 Thank you for the welcome. It feels so lovely. 88 00:04:56,920 --> 00:04:59,200 Give us another smile again. We miss your smile. 89 00:05:00,360 --> 00:05:02,600 Ding! Kling! 90 00:05:04,160 --> 00:05:05,440 Guys, embrace this, 91 00:05:05,440 --> 00:05:09,080 'cause second chances rarely come around. 92 00:05:09,080 --> 00:05:14,720 In season one, I actually came back on a wild card to come second, 93 00:05:14,720 --> 00:05:18,480 and then I waited 12 years to come back for Back To Win 94 00:05:18,480 --> 00:05:20,440 to come sixth. 95 00:05:24,520 --> 00:05:27,320 But, hey, it's OK 'cause I'm here now. 96 00:05:29,120 --> 00:05:32,960 OK, you guys in white aprons get to sit back and relax today, 97 00:05:32,960 --> 00:05:36,640 'cause you'll be watching the cook unfold from the gantry. 98 00:05:36,640 --> 00:05:39,200 Everyone else, you can head to your benches. 99 00:05:46,480 --> 00:05:48,080 Smash it. Get on the gantry! 100 00:05:48,080 --> 00:05:51,040 Smash it, dude! I can't wait to watch you cook. 101 00:05:56,840 --> 00:06:02,120 So I bet you cannot wait to find out what you are cooking with today. 102 00:06:04,480 --> 00:06:05,480 So... 103 00:06:06,600 --> 00:06:08,080 ..lift your cloches up... 104 00:06:10,440 --> 00:06:12,160 ..now! 105 00:06:12,160 --> 00:06:14,360 Hey! Ooh! 106 00:06:15,880 --> 00:06:17,920 (JUAN LAUGHS) 107 00:06:17,920 --> 00:06:20,080 Garden! Garden? 108 00:06:20,080 --> 00:06:21,920 No way. 109 00:06:21,920 --> 00:06:23,560 Interesting. 110 00:06:23,560 --> 00:06:26,480 Righto, crew, as you can see, we've given you some secateurs, 111 00:06:26,480 --> 00:06:29,840 some gardening gloves and a little envelope. 112 00:06:29,840 --> 00:06:33,680 So you can go ahead and open that envelope 113 00:06:33,680 --> 00:06:35,040 and see what's inside. 114 00:06:37,760 --> 00:06:40,280 Oh, OK. 115 00:06:40,280 --> 00:06:41,680 Parsley! 116 00:06:43,440 --> 00:06:45,160 Ooh, yes! 117 00:06:46,800 --> 00:06:51,080 That is right - today you'll each be cooking with a herb. 118 00:06:51,080 --> 00:06:54,280 And we've given you the tools to pick them yourselves, 119 00:06:54,280 --> 00:06:56,840 fresh from the beautiful MasterChef garden. 120 00:06:59,800 --> 00:07:02,480 Khristian, what'd you get? 121 00:07:02,480 --> 00:07:04,720 Rosemary. Oy! 122 00:07:05,800 --> 00:07:07,720 I came in today wanting to make lamb, 123 00:07:07,720 --> 00:07:09,680 and I just got rosemary. 124 00:07:09,680 --> 00:07:11,080 I'm happy. 125 00:07:11,080 --> 00:07:12,600 Steph, what about you? What do you got? 126 00:07:12,600 --> 00:07:14,920 I got mint, and all I can think of is a cocktail. 127 00:07:14,920 --> 00:07:16,240 OK. Make a cocktail. 128 00:07:16,240 --> 00:07:17,440 That'll be fine. 129 00:07:17,440 --> 00:07:20,720 Jonno, you happy? I got thyme. 130 00:07:20,720 --> 00:07:22,000 You got thyme? 131 00:07:22,000 --> 00:07:24,840 We could all do with a little more of that. 132 00:07:24,840 --> 00:07:27,480 Lil from London, what'd you get? 133 00:07:27,480 --> 00:07:29,000 I haven't missed that. 134 00:07:29,000 --> 00:07:30,120 I got basil. 135 00:07:30,120 --> 00:07:32,200 Basil! Lovely. Mm. 136 00:07:32,200 --> 00:07:33,960 Sav, what'd you get? 137 00:07:33,960 --> 00:07:35,640 I got chives. 138 00:07:35,640 --> 00:07:37,560 Chives! 139 00:07:37,560 --> 00:07:39,160 Sri Lankan food is my strength. 140 00:07:39,160 --> 00:07:44,200 But we don't necessarily use herbs at all except for curry leaves. 141 00:07:44,200 --> 00:07:49,320 So I have a little bit of a panic wondering what I can do. 142 00:07:51,440 --> 00:07:54,280 Snez, can't tell if you're happy or sad or... 143 00:07:54,280 --> 00:07:56,960 I'm happy! Parsley, what's not to like? 144 00:07:56,960 --> 00:07:59,280 I love parsley. I use it in everything. 145 00:07:59,280 --> 00:08:02,040 I never...I never miss a dish without parsley. 146 00:08:02,040 --> 00:08:05,600 So, is this like a sign? 147 00:08:05,600 --> 00:08:07,200 James, what are you running? 148 00:08:07,200 --> 00:08:10,520 I have got tarragon. Whoa! That's a cracker. 149 00:08:10,520 --> 00:08:13,520 Nice! Juan, what'd you get? 150 00:08:13,520 --> 00:08:14,920 I got coriander. 151 00:08:14,920 --> 00:08:16,200 Oh! 152 00:08:18,600 --> 00:08:20,440 What?! 153 00:08:20,440 --> 00:08:25,400 So you've got 75 minutes to bring us a dish that could change your life. 154 00:08:26,560 --> 00:08:28,640 You can cook whatever you want, 155 00:08:28,640 --> 00:08:31,600 but you must include your assigned herb in your dish. 156 00:08:32,760 --> 00:08:34,240 The garden is yours. 157 00:08:34,240 --> 00:08:35,960 Your time starts now! 158 00:08:35,960 --> 00:08:37,560 (CHEERING) 159 00:08:39,240 --> 00:08:40,760 Let's go! 160 00:08:40,760 --> 00:08:42,720 Have fun, guys. Love you guys. 161 00:08:42,720 --> 00:08:44,000 I'm so excited. 162 00:08:44,000 --> 00:08:46,560 I'm back, baby. Let's do this. 163 00:08:46,560 --> 00:08:48,480 Rosemary. 164 00:08:48,480 --> 00:08:52,360 This is our chance to get back into the MasterChef kitchen for good. 165 00:08:52,360 --> 00:08:53,920 Hello, sir. Hello. 166 00:08:53,920 --> 00:08:56,320 How's life, bro? How you been? Oh, good. Good. 167 00:08:56,320 --> 00:08:59,320 Good to see you. I missed you. You too. 168 00:08:59,320 --> 00:09:01,360 Parsley, here I come! 169 00:09:01,360 --> 00:09:04,480 Today, I'm fighting with everything I got. 170 00:09:04,480 --> 00:09:05,960 And you know what? 171 00:09:05,960 --> 00:09:07,960 I'm not letting go. 172 00:09:07,960 --> 00:09:10,880 Last week, when I left, there was one thing I was regretting, 173 00:09:10,880 --> 00:09:13,840 is not doing a Serbian dish, 174 00:09:13,840 --> 00:09:16,200 not doing a dish from where I grew up, 175 00:09:16,200 --> 00:09:17,840 not doing a dish that I eat at home 176 00:09:17,840 --> 00:09:20,480 and I make at home for my family, for my friends. 177 00:09:20,480 --> 00:09:22,400 Let's give it a go. It's beautiful. It's delicious. 178 00:09:22,400 --> 00:09:25,480 It's homey. It's packed with parsley. 179 00:09:25,480 --> 00:09:27,680 So let's do it. 180 00:09:27,680 --> 00:09:31,440 Let's go, Snez! Yeah! 181 00:09:31,440 --> 00:09:34,600 So I am going a Serbian feast today. 182 00:09:34,600 --> 00:09:37,320 So it's going to be a beautiful capsicum 183 00:09:37,320 --> 00:09:40,360 stuffed with, uh, like a little Scotch fillet 184 00:09:40,360 --> 00:09:44,680 and parsley and garlic and chilli and all the stuff. 185 00:09:44,680 --> 00:09:46,200 So it's going to be sitting in the sauce. 186 00:09:46,200 --> 00:09:47,440 I'm going to make bread as well, 187 00:09:47,440 --> 00:09:50,120 and I'm going to have parsley oil on top. 188 00:09:50,120 --> 00:09:52,080 Here's my little Serbian feast for you. 189 00:09:52,080 --> 00:09:53,600 I would love the judges to see 190 00:09:53,600 --> 00:09:56,000 this is the sort of food that I grew up eating. 191 00:09:56,000 --> 00:09:59,520 And if you come to my house, this is what you get. 192 00:09:59,520 --> 00:10:01,760 Ay, ay, ay, ay, ay! 193 00:10:01,760 --> 00:10:04,240 Nothing change. I'm still crazy and hectic. 194 00:10:07,720 --> 00:10:11,400 Ooh la la, Khristian. What meat cut do you got there? 195 00:10:11,400 --> 00:10:12,680 Lamb. 196 00:10:12,680 --> 00:10:16,240 Rosemary and lamb are like peanut butter and jelly. 197 00:10:16,240 --> 00:10:17,480 It's amazing. 198 00:10:17,480 --> 00:10:20,600 My first dish in this competition, it was, like, so simple. 199 00:10:20,600 --> 00:10:24,760 So I've got eye fillet with red wine jus and pom puree, 200 00:10:24,760 --> 00:10:26,200 roasted garlic potato. 201 00:10:26,200 --> 00:10:28,320 I think you've done a fantastic job. 202 00:10:28,320 --> 00:10:30,720 And I think it is stunning. 203 00:10:30,720 --> 00:10:33,960 To have my hero, Jamie Oliver, like my dish, it was amazing. 204 00:10:33,960 --> 00:10:35,680 I just love to create simple foods. 205 00:10:35,680 --> 00:10:36,720 That's what I love. 206 00:10:38,320 --> 00:10:42,720 But today, I'm not just going to put up a salted and peppered lamb rack. 207 00:10:42,720 --> 00:10:44,680 I want to do something that's going to show people 208 00:10:44,680 --> 00:10:46,840 I deserve to be here. 209 00:10:46,840 --> 00:10:49,080 My dish today I'm going to be making is a roasted lamb rack 210 00:10:49,080 --> 00:10:51,080 with roasted cauliflower puree 211 00:10:51,080 --> 00:10:53,760 and an orange and cumin glaze for the lamb. 212 00:10:53,760 --> 00:10:56,560 I just want something that's going to reflect A - Khristian, 213 00:10:56,560 --> 00:11:00,640 but also B - how far I've come in this competition. 214 00:11:00,640 --> 00:11:02,880 I've got a butcher watching me, and it's freaking me out. 215 00:11:02,880 --> 00:11:06,240 How was my Frenching? Looked nice. Looked good. 216 00:11:07,240 --> 00:11:09,240 I'll give you a job, if you don't make it, back in Tassie. 217 00:11:09,240 --> 00:11:10,840 Fly down to Tassie. 218 00:11:13,000 --> 00:11:14,520 On the first day, 219 00:11:14,520 --> 00:11:17,320 it was a dish of new beginnings. 220 00:11:17,320 --> 00:11:19,080 It's another one of those today. You bet, yeah. 221 00:11:19,080 --> 00:11:21,560 It's going to be really interesting to see what they choose 222 00:11:21,560 --> 00:11:24,200 to represent themselves with a second chance. 223 00:11:24,200 --> 00:11:26,920 With herbs. Yeah, can't forget the herbs, so... 224 00:11:26,920 --> 00:11:29,520 I'm excited for Snez. Yeah. 225 00:11:29,520 --> 00:11:32,280 I think she just went out on a bad cook. 226 00:11:32,280 --> 00:11:33,360 Super strong contender. 227 00:11:33,360 --> 00:11:34,640 I know she's got that fire. 228 00:11:34,640 --> 00:11:35,960 Yeah. We've seen it. 229 00:11:35,960 --> 00:11:38,240 So I think Khristian, for me, I think was the one. 230 00:11:38,240 --> 00:11:41,520 He loved cooking. He's passionate. I was quite impressed. 231 00:11:41,520 --> 00:11:43,760 But anyone has a chance. Big time. 232 00:11:43,760 --> 00:11:44,840 And I think, you know, 233 00:11:44,840 --> 00:11:46,680 life is all about learning from your mistakes. 234 00:11:46,680 --> 00:11:47,800 Yeah. 235 00:11:47,800 --> 00:11:50,400 And see what happens. I'm pumped for today. 236 00:11:50,400 --> 00:11:52,000 (SIZZLING) 237 00:12:00,120 --> 00:12:02,440 So I have coriander. That's my ingredient. 238 00:12:02,440 --> 00:12:05,920 So I'm gonna go out of my comfort zone. 239 00:12:05,920 --> 00:12:07,720 I'm gonna cook something that I never cooked before. 240 00:12:07,720 --> 00:12:11,680 I've been told that I play it safe, always going back to my roots, 241 00:12:11,680 --> 00:12:15,440 to the Argentinean cuisine and making empanadas. 242 00:12:15,440 --> 00:12:17,760 So today I'm gonna cook something different. 243 00:12:17,760 --> 00:12:19,760 I'm gonna impress the judges. 244 00:12:19,760 --> 00:12:22,000 That's what I'm going for. 245 00:12:22,000 --> 00:12:23,080 Hello, guys. 246 00:12:23,080 --> 00:12:25,240 Juan de la Cruz! 247 00:12:25,240 --> 00:12:26,800 How are you? Good. 248 00:12:26,800 --> 00:12:28,760 So I'm making a blue cheese panna cotta 249 00:12:28,760 --> 00:12:32,680 with a crown of butternut pumpkin, with pickled pumpkins, 250 00:12:32,680 --> 00:12:36,320 coriander oil and coriander crisps on top. 251 00:12:36,320 --> 00:12:39,040 You are pushing it out. Yeah, I'm trying to. 252 00:12:39,040 --> 00:12:41,280 That boat is well and truly out to sea. 253 00:12:41,280 --> 00:12:44,240 I want to surprise you guys with a nice dish. 254 00:12:44,240 --> 00:12:45,880 I love blue cheese. OK. 255 00:12:45,880 --> 00:12:47,760 I love blue cheese. I love blue cheese. 256 00:12:47,760 --> 00:12:48,840 And... But... 257 00:12:48,840 --> 00:12:52,080 But? It has to be managed. 258 00:12:52,080 --> 00:12:54,200 Yeah, yeah, yeah. You know? It's Goldilocks effect. 259 00:12:54,200 --> 00:12:56,600 Not too little, not too much. Not overpowering. Yeah. 260 00:12:56,600 --> 00:13:00,400 In my elimination before, the dish was out of balance. 261 00:13:00,400 --> 00:13:02,800 This is another thing that I want to prove with this dish. 262 00:13:02,800 --> 00:13:04,960 I know how to balance flavour. 263 00:13:04,960 --> 00:13:05,960 This is fun! 264 00:13:08,120 --> 00:13:09,120 OK. 265 00:13:09,120 --> 00:13:11,720 Today, I'm making a Sri Lankan banquet. 266 00:13:11,720 --> 00:13:14,880 My mother's dining table used to groan under the weight 267 00:13:14,880 --> 00:13:17,680 of how many things would be there for a dinner party, 268 00:13:17,680 --> 00:13:20,080 so, 100%, I think I'm channelling her today 269 00:13:20,080 --> 00:13:21,440 in doing this. 270 00:13:21,440 --> 00:13:22,480 Savi? Hey, Sav. 271 00:13:22,480 --> 00:13:23,520 Hello. Welcome back. 272 00:13:23,520 --> 00:13:25,360 It's like I never left. It's been a long time. 273 00:13:25,360 --> 00:13:26,920 It's so weird. What are you cooking? 274 00:13:26,920 --> 00:13:28,760 Uh, I'm making a Sri Lankan banquet. 275 00:13:28,760 --> 00:13:30,280 Yes! Yes. 276 00:13:30,280 --> 00:13:32,040 Sorry, was that a bit loud? 277 00:13:32,040 --> 00:13:33,640 Can you run us through the components? 278 00:13:33,640 --> 00:13:38,280 So, a black pork curry, prawn curry, a potato curry, 279 00:13:38,280 --> 00:13:39,920 a pickled mustard eggplant... 280 00:13:39,920 --> 00:13:42,160 Whoa. ..and a cashew and chilli crisp. 281 00:13:42,160 --> 00:13:43,560 And rice, obviously. 282 00:13:43,560 --> 00:13:45,720 Sav, it's like you've been flirting with us 283 00:13:45,720 --> 00:13:48,040 with all your Sri Lankan dishes in the past. 284 00:13:48,040 --> 00:13:49,640 I've just wanted the full banquet, 285 00:13:49,640 --> 00:13:51,440 taking the relationship to a new level. 286 00:13:51,440 --> 00:13:53,800 You're getting food like how my mum would feed you 287 00:13:53,800 --> 00:13:55,000 if you came to our house. 288 00:13:55,000 --> 00:13:57,040 Channel, channel... 289 00:13:57,040 --> 00:13:58,280 Good luck. 290 00:13:59,400 --> 00:14:01,840 I'm a little bit nervous about my chives. 291 00:14:01,840 --> 00:14:06,640 We don't use herbs at all in Sri Lankan food. 292 00:14:06,640 --> 00:14:08,320 What's the chive element, Savi? 293 00:14:12,080 --> 00:14:13,480 Like, I don't know. 294 00:14:13,480 --> 00:14:16,480 I don't have capacity to think at the moment. 295 00:14:19,880 --> 00:14:21,000 Oh, my God. 296 00:14:22,880 --> 00:14:27,120 If I don't figure out a way to get the chives into the dish, 297 00:14:27,120 --> 00:14:29,000 then why am I here? 298 00:14:29,000 --> 00:14:31,000 Why do I deserve to be back? 299 00:14:42,000 --> 00:14:43,520 Second time's a charm! 300 00:14:43,520 --> 00:14:44,880 You have one hour to go. 301 00:14:44,880 --> 00:14:46,120 Let's go! 302 00:14:51,480 --> 00:14:52,800 (SIZZLING) 303 00:14:53,920 --> 00:14:55,400 Whoo! 304 00:14:56,400 --> 00:14:58,200 Whay-o! 305 00:15:00,880 --> 00:15:02,440 Hi, Steph. Hi, Andy. 306 00:15:02,440 --> 00:15:04,400 How the hell do you work this thing? 307 00:15:04,400 --> 00:15:06,800 I think it needs some Andy love. 308 00:15:06,800 --> 00:15:09,360 So, temp? I want 80 degrees. 309 00:15:09,360 --> 00:15:11,800 Whoo! Alright, Steph, what are you making? 310 00:15:11,800 --> 00:15:18,400 I am going to make a, um, zucchini and parmesan mint-filled pasta, 311 00:15:18,400 --> 00:15:19,800 because I love my pasta, of course. 312 00:15:19,800 --> 00:15:21,760 Like a ravioli or something like that? 313 00:15:21,760 --> 00:15:23,200 Kind of. You shape it like a ravioli, 314 00:15:23,200 --> 00:15:24,360 then you'd twirl it around 315 00:15:24,360 --> 00:15:26,360 so it's like really more, um, pretty. 316 00:15:26,360 --> 00:15:29,560 Spanakopita pasta. Uh... See what it is. 317 00:15:29,560 --> 00:15:31,040 I've actually just recently learned it. 318 00:15:31,040 --> 00:15:33,240 Did I hear something about a parmesan custard? 319 00:15:33,240 --> 00:15:35,520 Yeah. It's gonna be, um, quite thick. 320 00:15:35,520 --> 00:15:37,400 Yeah. But still almost, like, saucy. 321 00:15:37,400 --> 00:15:39,520 So in between a custard and a sauce, almost. 322 00:15:39,520 --> 00:15:41,480 And that's what the pasta is going to sit in? 323 00:15:41,480 --> 00:15:43,600 Yeah, really beautiful and decadent and indulgent. Yeah. 324 00:15:43,600 --> 00:15:45,520 And I'm going to do a gorgeous mint oil. 325 00:15:45,520 --> 00:15:47,400 So really highlighting that mint as the hero. 326 00:15:47,400 --> 00:15:49,320 Love it. Thank you so much. 327 00:15:51,520 --> 00:15:53,480 I'm just so happy to be back 328 00:15:53,480 --> 00:15:55,480 and to be able to show everybody what I've got. 329 00:15:55,480 --> 00:15:58,640 Go, Stephi. I'm going, I'm going. 330 00:15:58,640 --> 00:16:00,000 Good, babe. 331 00:16:01,360 --> 00:16:05,320 I'm using basil and I'm making a pan-fried salmon fillet. 332 00:16:05,320 --> 00:16:08,040 And I'm doing it with a green chilled broth. 333 00:16:08,040 --> 00:16:10,160 Um, I just wanted to do something that's my kind of food. 334 00:16:10,160 --> 00:16:13,800 Something kind of light, fresh, tastes really good, to be honest. 335 00:16:13,800 --> 00:16:15,800 You good, Lil? Yeah, I'm good. 336 00:16:15,800 --> 00:16:16,960 A bit shaky, you know. 337 00:16:16,960 --> 00:16:19,560 Oh, I feel you, dog. I'm shaking like a leaf. 338 00:16:19,560 --> 00:16:21,280 Today, I'm using thyme. 339 00:16:21,280 --> 00:16:23,960 The dish that I'm doing is a pan-roasted chicken 340 00:16:23,960 --> 00:16:26,760 with potato puree and a jus. 341 00:16:26,760 --> 00:16:29,080 It feels great to be back in the MasterChef kitchen again today. 342 00:16:29,080 --> 00:16:30,520 It feels like I never left. 343 00:16:32,840 --> 00:16:35,320 What are you whipping up, Jamesy? I'm cooking some beetroot. 344 00:16:35,320 --> 00:16:38,520 With, like, a strained Greek yoghurt with tarragon through it. 345 00:16:38,520 --> 00:16:40,080 Like you might do kind of mint through it. 346 00:16:40,080 --> 00:16:41,240 Yummy! 347 00:16:51,160 --> 00:16:53,800 Rosemary. Gotta use it. 348 00:16:53,800 --> 00:16:56,400 I'm like, why grab a brush? I've got a brush right here. 349 00:16:56,400 --> 00:16:57,680 45 minutes to go. 350 00:16:57,680 --> 00:16:59,400 Got to get my lamb in the oven. 351 00:16:59,400 --> 00:17:01,120 Get it roasted to temperature. 352 00:17:02,800 --> 00:17:04,920 Khristian. Hello, Andy. 353 00:17:04,920 --> 00:17:08,000 You got rosemary and you put it with its best mate. 354 00:17:08,000 --> 00:17:09,200 That's it. I was so happy. Lamb. 355 00:17:09,200 --> 00:17:11,800 We've really missed your energy and your smile in here. 356 00:17:11,800 --> 00:17:12,920 Thank you. I missed it. 357 00:17:12,920 --> 00:17:14,440 What's it like to be back in the kitchen again? 358 00:17:14,440 --> 00:17:17,600 Amazing. I've, um, absolutely hated being back at work. 359 00:17:17,600 --> 00:17:19,320 Love my work, I just hate being back there. 360 00:17:19,320 --> 00:17:21,880 When you come somewhere like here, this is where you want to be. 361 00:17:21,880 --> 00:17:24,040 Yeah, yeah, yeah. You got a taste of the magic, eh? 362 00:17:24,040 --> 00:17:25,520 I did. I was so excited. 363 00:17:25,520 --> 00:17:27,280 So tell us what you're making. 364 00:17:27,280 --> 00:17:30,840 Today, I'm doing a roasted lamb rack with an orange and cumin glaze, 365 00:17:30,840 --> 00:17:32,720 roasted cauliflower puree, 366 00:17:32,720 --> 00:17:35,520 and there's some char-roasted Brussels sprouts. 367 00:17:35,520 --> 00:17:37,480 How do you want your lamb cooked? 368 00:17:37,480 --> 00:17:40,480 Um, cooking it straight to 52. So a nice red pink in there. 369 00:17:40,480 --> 00:17:42,440 So how do you want your lamb cooked? Medium rare. 370 00:17:42,440 --> 00:17:43,640 OK. 371 00:17:43,640 --> 00:17:46,880 Andy grew up similar to me, an Aussie household. 372 00:17:46,880 --> 00:17:48,000 And he would know lamb. 373 00:17:48,000 --> 00:17:53,320 So I've promised a medium rare lamb, and I need to deliver. 374 00:17:53,320 --> 00:17:54,880 Cook, baby. 375 00:17:57,080 --> 00:17:59,440 Let's go, Savi, girl. 376 00:17:59,440 --> 00:18:01,240 I've got the chives as my herb. 377 00:18:01,240 --> 00:18:04,440 It is absolutely crucial that the herb is the feature, 378 00:18:04,440 --> 00:18:08,440 but it's just thrown me, like, completely thrown me off. 379 00:18:11,880 --> 00:18:13,640 Oh, my God. 380 00:18:13,640 --> 00:18:17,680 I just suddenly remember a Sri Lankan pennywort sambal, 381 00:18:17,680 --> 00:18:20,960 which I usually make at home with either parsley or kale, 382 00:18:20,960 --> 00:18:24,360 but I'm just hoping that it works with chives, 383 00:18:24,360 --> 00:18:28,240 and it's a really great way to, like, keep the colour of the herb 384 00:18:28,240 --> 00:18:30,840 and just showcase its flavour. 385 00:18:30,840 --> 00:18:33,880 It is raw chives that are shredded finely 386 00:18:33,880 --> 00:18:35,240 with desiccated coconut 387 00:18:35,240 --> 00:18:37,080 that I've moistened up with a bit of water. 388 00:18:37,080 --> 00:18:41,200 It has salt, pepper, lime juice and green chilli, 389 00:18:41,200 --> 00:18:44,560 and it needs a little bit of sweetness. 390 00:18:44,560 --> 00:18:45,840 What's that, Savi? 391 00:18:45,840 --> 00:18:47,720 Sri Lankan treacle. 392 00:18:47,720 --> 00:18:51,840 If this is actually going to be my last cook in this kitchen, 393 00:18:51,840 --> 00:18:56,080 I want to do it representing myself. 394 00:18:56,080 --> 00:18:58,880 It's a mini little cute version 395 00:18:58,880 --> 00:19:03,040 of my mum and my family's lunches. 396 00:19:03,040 --> 00:19:06,320 My mum passed away six years ago, 397 00:19:06,320 --> 00:19:09,720 and I just want to honour the memory of her today. 398 00:19:12,440 --> 00:19:15,360 So I'm making my panna cotta mix with the blue cheese here, 399 00:19:15,360 --> 00:19:17,040 the cream and milk and gelatine, 400 00:19:17,040 --> 00:19:20,600 and it's going to go straight into the moulds now. 401 00:19:20,600 --> 00:19:22,920 Um, so blast freeze. 402 00:19:22,920 --> 00:19:26,160 So let's see if we can get it moulded and nice. 403 00:19:26,160 --> 00:19:28,880 I never cooked anything like this before. 404 00:19:28,880 --> 00:19:31,760 I made panna cotta before, but sweet panna cotta. 405 00:19:31,760 --> 00:19:34,760 The combination of flavours is a big risk. 406 00:19:34,760 --> 00:19:38,240 The coriander and the blue cheese is not a common combination, 407 00:19:38,240 --> 00:19:39,680 but it exists. 408 00:19:43,120 --> 00:19:46,080 This dish actually is so important because I've been known, 409 00:19:46,080 --> 00:19:49,840 and I'm proud of it, for my Argentinean food, 410 00:19:49,840 --> 00:19:52,600 but also I want to prove that I can do different cuisines, 411 00:19:52,600 --> 00:19:57,160 different flavours, and it could open new doors and open a new path 412 00:19:57,160 --> 00:19:58,520 into the MasterChef kitchen. 413 00:19:58,520 --> 00:20:00,480 Good pace, Juan. Keep it up, brother. 414 00:20:00,480 --> 00:20:02,160 Thank you, guys. Love you. 415 00:20:02,160 --> 00:20:04,040 We love you! Love you, too! 416 00:20:04,040 --> 00:20:05,480 OK. 417 00:20:05,480 --> 00:20:08,040 (BEEPING) 418 00:20:08,040 --> 00:20:10,600 Who's beeping? Is that you already, Juan? 419 00:20:10,600 --> 00:20:11,720 That's yours. Me? 420 00:20:11,720 --> 00:20:14,040 Yeah. I didn't even turn it on. 421 00:20:14,040 --> 00:20:18,600 Stuffed capsicum is a traditional, authentic Serbian dish. 422 00:20:18,600 --> 00:20:20,880 It's almost a national dish. 423 00:20:20,880 --> 00:20:25,760 I'm getting this beautiful piece of steak with some onion, 424 00:20:25,760 --> 00:20:27,560 loads of parsley. 425 00:20:27,560 --> 00:20:29,720 I'm getting it ready to stuff the capsicum, 426 00:20:29,720 --> 00:20:33,080 and then I get on to making my bread. 427 00:20:33,080 --> 00:20:36,680 I feel great, but I think I'm also underestimating time 428 00:20:36,680 --> 00:20:39,120 that I need to do - I'm doing too much again. 429 00:20:39,120 --> 00:20:43,320 So...I need to pump! 430 00:20:43,320 --> 00:20:47,440 So dough needs to go in a warm oven to prove. 431 00:20:47,440 --> 00:20:49,160 OK, how hot is this? 432 00:20:49,160 --> 00:20:52,040 As I'm checking my oven, I kind of realise... 433 00:20:52,040 --> 00:20:53,240 I don't... 434 00:20:53,240 --> 00:20:54,480 I only have one oven. 435 00:20:55,800 --> 00:20:57,360 Juan, are you using oven? 436 00:20:57,360 --> 00:20:58,640 Yes. 437 00:20:58,640 --> 00:21:00,880 I need two ovens for this dish. 438 00:21:00,880 --> 00:21:03,520 I need it for bread and I need it for my peppers. 439 00:21:03,520 --> 00:21:05,240 Oh, my God! 440 00:21:07,200 --> 00:21:08,880 Gonna have to change my dish! 441 00:21:15,120 --> 00:21:19,080 Alright, guys! 40 minutes to go! 442 00:21:19,080 --> 00:21:21,440 Let's go! Allez! 443 00:21:23,320 --> 00:21:26,920 Oh, my God, I just realised that I'm going to need to use two ovens 444 00:21:26,920 --> 00:21:28,200 at the same time. 445 00:21:28,200 --> 00:21:29,960 Oh, Khristian, are you using oven? 446 00:21:29,960 --> 00:21:31,480 I sure am, darl. 447 00:21:31,480 --> 00:21:32,680 Uh, James, are you using your oven? 448 00:21:32,680 --> 00:21:33,920 I am, I'm afraid. 449 00:21:33,920 --> 00:21:35,760 Oh, my God, I have to change my dish. 450 00:21:35,760 --> 00:21:37,640 (EXHALES DEEPLY) 451 00:21:37,640 --> 00:21:40,080 John, are you using oven? 452 00:21:40,080 --> 00:21:42,000 Oh, yeah, I am. 453 00:21:42,000 --> 00:21:44,040 Lil, you using your oven? 454 00:21:44,040 --> 00:21:45,920 I started panicking - I need to change my dish. 455 00:21:45,920 --> 00:21:49,880 Steph? Steph, are you using oven? 456 00:21:49,880 --> 00:21:52,280 No. Can I use it? 457 00:21:52,280 --> 00:21:53,920 Um, yes. Are you sure? 458 00:21:53,920 --> 00:21:56,200 Yes. Oh, my God, love you. 459 00:21:56,200 --> 00:21:57,920 Thank you, thank you. 460 00:21:57,920 --> 00:21:59,960 Oh, my God. I'm so sorry. Thank you. 461 00:21:59,960 --> 00:22:01,480 Mwah-mwah-mwah-mwah. 462 00:22:02,600 --> 00:22:04,640 Love you. Thank you. You're so welcome. 463 00:22:04,640 --> 00:22:06,440 Oh, my God, what a stress. 464 00:22:08,240 --> 00:22:10,640 I almost had to change my dish. 465 00:22:10,640 --> 00:22:12,120 And then I know I'm back on, baby. 466 00:22:12,120 --> 00:22:14,240 My bread is proving. 467 00:22:14,240 --> 00:22:16,880 I'm going to get my peppers ready to go in the oven 468 00:22:16,880 --> 00:22:19,000 with this beautiful tomato sauce. 469 00:22:20,560 --> 00:22:23,240 Oh, Snez, so beautiful! 470 00:22:31,080 --> 00:22:32,480 We're over half way into this cook, 471 00:22:32,480 --> 00:22:34,720 and I'm just starting my orange and cumin glaze 472 00:22:34,720 --> 00:22:36,440 and candied orange zest. 473 00:22:36,440 --> 00:22:38,520 Think sticky ribs. Barbecue ribs. 474 00:22:38,520 --> 00:22:39,800 Same thing, but for lamps. 475 00:22:39,800 --> 00:22:41,120 It's pretty cool. 476 00:22:41,120 --> 00:22:42,680 What's important about a glaze is 477 00:22:42,680 --> 00:22:44,840 it just elevates the flavour of the meat. 478 00:22:44,840 --> 00:22:47,200 I'm all about simple food, 479 00:22:47,200 --> 00:22:49,720 but I need to do something that's going to set me apart 480 00:22:49,720 --> 00:22:52,320 from the phenomenal competition we have here today. 481 00:22:52,320 --> 00:22:53,680 And I'm not going to do that 482 00:22:53,680 --> 00:22:56,000 with just some average Joe Blow cut of lamb. 483 00:22:56,000 --> 00:22:59,200 I need to make this cauliflower puree 484 00:22:59,200 --> 00:23:01,800 accompany the lamb so nicely. 485 00:23:01,800 --> 00:23:03,520 I want a bit of texture, I want some bite. 486 00:23:03,520 --> 00:23:05,600 I want a hummusy, gritty vibe. 487 00:23:05,600 --> 00:23:07,840 It's just going to make it so flavoursome. 488 00:23:07,840 --> 00:23:09,920 It would mean the world to be back in this competition, 489 00:23:09,920 --> 00:23:13,440 purely because I have so much more to show and prove to myself 490 00:23:13,440 --> 00:23:16,080 and learn. 491 00:23:16,080 --> 00:23:17,680 Let's go, baby. 492 00:23:19,800 --> 00:23:21,280 Andy, what's cooking? 493 00:23:21,280 --> 00:23:22,960 A lot is going on out there. 494 00:23:22,960 --> 00:23:24,440 I think there's a really good mixture 495 00:23:24,440 --> 00:23:27,720 of people learning from what they did wrong 496 00:23:27,720 --> 00:23:29,280 and then cooking something 497 00:23:29,280 --> 00:23:31,720 that they kind of regret not being able to do in the kitchen. 498 00:23:31,720 --> 00:23:33,240 Yeah. 499 00:23:33,240 --> 00:23:36,680 Snez is doing a feast of Serbian food. 500 00:23:36,680 --> 00:23:38,000 Yes! I can imagine. 501 00:23:38,000 --> 00:23:40,680 There's like this stuffed capsicum and stuffed tomato number. 502 00:23:40,680 --> 00:23:42,600 There's a bread going. 503 00:23:42,600 --> 00:23:45,120 For me, it was more about how beaming she was. 504 00:23:45,120 --> 00:23:48,280 Hey, there's another feast out there that I'm pumped for, 505 00:23:48,280 --> 00:23:49,680 which is Sav's. I could have guessed. 506 00:23:49,680 --> 00:23:51,280 So she's doing a Sri Lankan number, 507 00:23:51,280 --> 00:23:54,000 and she's got something like seven different elements. 508 00:23:55,640 --> 00:23:57,360 I'm also looking forward to Steph. 509 00:23:57,360 --> 00:24:01,560 She's making a pasta coil and her herb is mint. 510 00:24:01,560 --> 00:24:04,920 It sounds really fascinating to me. Sounds very interesting. 511 00:24:04,920 --> 00:24:06,680 Not everyone is playing to their strengths. 512 00:24:06,680 --> 00:24:10,120 Some people are trying to stand out, namely Juan. 513 00:24:10,120 --> 00:24:14,800 So he's doing a blue cheese panna cotta with roasted pumpkin, 514 00:24:14,800 --> 00:24:16,320 with coriander oil. 515 00:24:16,320 --> 00:24:19,080 The blue cheese is a little bit of a risky element. 516 00:24:19,080 --> 00:24:21,440 Is it too much? Is it too little? So we'll see. 517 00:24:22,920 --> 00:24:26,760 Yum. I'm happy with my chive sambal for my banquet. 518 00:24:26,760 --> 00:24:28,560 Oh, spicy. 519 00:24:28,560 --> 00:24:32,320 It's got the really lovely chive flavour that's mellowed out 520 00:24:32,320 --> 00:24:35,440 with the coconut and the lime that I put in. 521 00:24:35,440 --> 00:24:37,080 Hell yeah! 522 00:24:37,080 --> 00:24:38,560 My potato curry is done. 523 00:24:38,560 --> 00:24:42,520 My eggplant and mustard pickle is out of the way. 524 00:24:42,520 --> 00:24:46,800 And I've got my deep-fried cashews and curry leaf crisp with treacle 525 00:24:46,800 --> 00:24:48,200 done as well. 526 00:24:49,360 --> 00:24:50,360 Done. 527 00:24:50,360 --> 00:24:54,040 Now I have to pay attention to that black pork curry 528 00:24:54,040 --> 00:24:55,760 that's been in the pressure cooker. 529 00:24:55,760 --> 00:24:58,120 Yeah, Sav! How's it going? Oh! 530 00:24:58,120 --> 00:24:59,440 Spilling? Yes. 531 00:24:59,440 --> 00:25:02,360 But it's also nice and gelatinous and tender, which is what I want 532 00:25:02,360 --> 00:25:04,840 because I'm about to finish it in the curry sauce. 533 00:25:04,840 --> 00:25:06,800 I know this is a Sri Lankan feast, 534 00:25:06,800 --> 00:25:10,200 and this is what we're all desperate to eat from you. 535 00:25:10,200 --> 00:25:12,360 How many different components are there? 536 00:25:12,360 --> 00:25:13,800 Seven. Seven? 537 00:25:13,800 --> 00:25:15,760 Well, seven if I don't decide to axe the prawns, 538 00:25:15,760 --> 00:25:16,800 which I really don't want to do. 539 00:25:16,800 --> 00:25:18,680 I don't want you to axe the prawns either. 540 00:25:19,800 --> 00:25:22,400 I still need to get, like, the rice done. 541 00:25:22,400 --> 00:25:24,080 I still need to finish the pork. 542 00:25:24,080 --> 00:25:26,960 And I'm thinking that maybe the prawns are going to be the thing 543 00:25:26,960 --> 00:25:28,680 that's going to get the axe. 544 00:25:31,600 --> 00:25:33,520 Oh, Jesus. Milk right in my face. 545 00:25:33,520 --> 00:25:35,640 (LAUGHS) Oh, no! 546 00:25:35,640 --> 00:25:38,480 I laugh because my mum's voice just pops into my head 547 00:25:38,480 --> 00:25:39,720 in that moment. 548 00:25:39,720 --> 00:25:43,920 Because she would say, if something bad happens, 549 00:25:43,920 --> 00:25:46,400 that was something worse that was going to happen to you later - 550 00:25:46,400 --> 00:25:47,600 the juju leaving the room. 551 00:25:47,600 --> 00:25:50,720 Smelling good, Sav. Thank you. 552 00:25:52,640 --> 00:25:56,160 Ha-ha! That's lovely. 553 00:25:56,160 --> 00:25:58,240 So I feel like I'm on track right now. 554 00:25:58,240 --> 00:26:00,320 I've got the filling down pat for my pasta. 555 00:26:00,320 --> 00:26:03,800 Um, so I'm just going to roll that out. 556 00:26:03,800 --> 00:26:06,120 When creating the pasta shape, it is so unique, 557 00:26:06,120 --> 00:26:08,040 and I've only just started doing it, 558 00:26:08,040 --> 00:26:11,160 you need to make sure that the pasta dough is not too dry, 559 00:26:11,160 --> 00:26:12,560 otherwise it will crack. 560 00:26:12,560 --> 00:26:15,680 And you don't want any water in that pasta as well. 561 00:26:16,880 --> 00:26:20,040 Look how cute she is! I love her! 562 00:26:22,320 --> 00:26:24,120 Oh! Isn't she gorgeous? 563 00:26:24,120 --> 00:26:26,480 She is. She's very curvy. 564 00:26:26,480 --> 00:26:28,840 I've, um, learnt it from a little Sardinian restaurant 565 00:26:28,840 --> 00:26:30,840 in South Yarra recently, all these pasta tricks. 566 00:26:30,840 --> 00:26:32,560 I'm like, I need to bring one to the table. 567 00:26:32,560 --> 00:26:34,160 Did you work in the kitchen during your time off? 568 00:26:34,160 --> 00:26:35,200 Yes, yes, yes, I did, 569 00:26:35,200 --> 00:26:36,600 and I just fell in love with this place. 570 00:26:36,600 --> 00:26:39,600 It looks like a very beautiful, very pretty dish. 571 00:26:39,600 --> 00:26:41,640 Do you think this is going to be cooked evenly? 572 00:26:41,640 --> 00:26:44,280 Um, yes, yes, it has. I've done this a few times before. 573 00:26:44,280 --> 00:26:45,640 This will take about 10 minutes. 574 00:26:45,640 --> 00:26:47,160 I think we're really excited to see 575 00:26:47,160 --> 00:26:48,800 how these new skills will play out for you today. 576 00:26:48,800 --> 00:26:50,080 Thank you. I am too. You know what? 577 00:26:50,080 --> 00:26:52,040 You sound so more confident for some reason. 578 00:26:52,040 --> 00:26:55,560 Yeah, I think... 'Cause she's been training in a restaurant! 579 00:26:55,560 --> 00:26:57,120 I do feel good. 580 00:26:57,120 --> 00:26:59,720 I'm feeling quite confident in what I'm doing. 581 00:26:59,720 --> 00:27:00,920 Oh, stunning. 582 00:27:02,680 --> 00:27:04,080 15 minutes left! 583 00:27:04,080 --> 00:27:06,480 (CHEERING) 584 00:27:13,280 --> 00:27:14,800 I'm doing my bread now. 585 00:27:14,800 --> 00:27:16,800 14 minutes to go. 586 00:27:16,800 --> 00:27:18,720 Get my bread for my Serbian feast. 587 00:27:18,720 --> 00:27:19,880 It's proved beautifully. 588 00:27:19,880 --> 00:27:22,520 I kind of shape it quickly. 589 00:27:22,520 --> 00:27:24,680 Bread goes in the oven. High heat. 590 00:27:24,680 --> 00:27:26,440 It usually needs 10-12 minutes. 591 00:27:26,440 --> 00:27:28,520 So that looks great. 592 00:27:28,520 --> 00:27:30,320 I'm getting onto my dip. 593 00:27:31,920 --> 00:27:34,160 Snez. Hi. Hi, chef. 594 00:27:34,160 --> 00:27:35,760 Hi. Hi, Sofia. 595 00:27:35,760 --> 00:27:38,000 I hear there's a feast on the way, and I can't see anything. 596 00:27:38,000 --> 00:27:40,600 You must be... Cooking in other people's ovens! 597 00:27:40,600 --> 00:27:43,200 Oh! So you are using two ovens? 598 00:27:43,200 --> 00:27:44,640 Two ovens. And I'm so glad. 599 00:27:44,640 --> 00:27:46,000 Double weapon? 600 00:27:46,000 --> 00:27:47,960 Double weapon. Double threat. 601 00:27:47,960 --> 00:27:49,200 So, what are you doing now? 602 00:27:49,200 --> 00:27:50,760 This is like a Serbian dip. 603 00:27:50,760 --> 00:27:53,120 It goes beautifully with bread. 604 00:27:53,120 --> 00:27:55,560 It's like a fetta... It's called kajmak. 605 00:27:55,560 --> 00:27:57,200 You might've tried it. Yes. I have. I like it a lot. 606 00:27:57,200 --> 00:27:58,320 With the hot bread. 607 00:27:58,320 --> 00:27:59,800 Even if I just present that and it's yum, 608 00:27:59,800 --> 00:28:01,760 I'll be happy with that. So you're very confident? 609 00:28:01,760 --> 00:28:04,120 Yeah. I'm confident. This is dishes I love. 610 00:28:04,120 --> 00:28:05,560 And there's a dance that comes with it. 611 00:28:05,560 --> 00:28:09,160 Yeah, Snezi! Whoo! 612 00:28:10,720 --> 00:28:13,120 Cannot wait for the Serbian feast. Oh, yes. 613 00:28:13,120 --> 00:28:16,400 You look amazing, by the way. Thank you! 614 00:28:16,400 --> 00:28:19,440 Every time, like, I cook something traditional, 615 00:28:19,440 --> 00:28:20,800 crank up the Serbian music, 616 00:28:20,800 --> 00:28:23,000 which is not something I usually listen to. 617 00:28:23,000 --> 00:28:24,720 But you have to have it, you know? 618 00:28:24,720 --> 00:28:25,880 (LAUGHS) 619 00:28:25,880 --> 00:28:27,720 (VOCALISES) 620 00:28:28,960 --> 00:28:30,520 Yeah. 621 00:28:31,920 --> 00:28:35,280 (WHISTLING) 622 00:28:35,280 --> 00:28:37,120 You tasting everything together, Jonno? 623 00:28:37,120 --> 00:28:39,680 Yeah, I've tried it. I'm pretty happy with it. 624 00:28:39,680 --> 00:28:40,680 10 minutes to go. 625 00:28:40,680 --> 00:28:42,680 I've finished up earlier than expected. 626 00:28:42,680 --> 00:28:44,920 I'm happy with everything. I gave it a good crack. 627 00:28:44,920 --> 00:28:47,200 I want the chicken to be juicy and moist in the middle. 628 00:28:47,200 --> 00:28:48,960 It's nice, it's tasty. It's classic. 629 00:28:48,960 --> 00:28:50,800 Last 10 minutes, I'll just mess around with the plate, 630 00:28:50,800 --> 00:28:52,920 make sure it looks pretty. 631 00:28:52,920 --> 00:28:55,880 Fingers crossed, this is enough to get me back in the comp. 632 00:28:55,880 --> 00:28:57,160 Nice, Sav. 633 00:28:57,160 --> 00:28:58,880 That belly looks delicious. 634 00:28:58,880 --> 00:29:00,280 Look at the colour! 635 00:29:00,280 --> 00:29:01,560 Thank you. 636 00:29:01,560 --> 00:29:03,680 I've got to make sure my rice is cooked through, 637 00:29:03,680 --> 00:29:05,080 which it's coming along. 638 00:29:05,080 --> 00:29:07,680 Uh, the pork is looking really good. 639 00:29:07,680 --> 00:29:11,040 It's almost done. I still need to get my prawns in. 640 00:29:11,040 --> 00:29:15,560 I am stressed because I did promise seven elements, 641 00:29:15,560 --> 00:29:17,040 and I'm only working on six. 642 00:29:17,040 --> 00:29:20,200 And time is not my friend. 643 00:29:24,000 --> 00:29:25,840 Are you still not cooking your prawns? 644 00:29:28,080 --> 00:29:30,040 Are we getting prawns? Are we getting prawns? 645 00:29:30,040 --> 00:29:31,280 Oh, my God. 646 00:29:36,280 --> 00:29:37,400 Are we getting prawns? 647 00:29:39,120 --> 00:29:42,320 I think about my mum, 648 00:29:42,320 --> 00:29:45,640 who would be up so early in the morning 649 00:29:45,640 --> 00:29:49,240 and she would literally make cashew curry at 5am. 650 00:29:49,240 --> 00:29:51,040 I still remember that because I could smell it 651 00:29:51,040 --> 00:29:53,960 and I would eat it before I got to school. 652 00:29:53,960 --> 00:29:59,840 And I realise that I know the grit and the drive she had in her, 653 00:29:59,840 --> 00:30:03,000 because it's the same grit and drive that I've got in me. 654 00:30:03,000 --> 00:30:04,080 We're in control. 655 00:30:04,080 --> 00:30:07,640 We're in control, we're in control, we're in control. 656 00:30:07,640 --> 00:30:09,560 I started the day off wanting seven elements, 657 00:30:09,560 --> 00:30:10,960 and I want the seventh element. 658 00:30:10,960 --> 00:30:14,120 Who the hell makes a prawn curry with five minutes to go? 659 00:30:14,120 --> 00:30:16,440 Utter madness. 660 00:30:35,840 --> 00:30:37,640 I pulled the lamb out of the oven. 661 00:30:37,640 --> 00:30:40,600 It's sitting at 46 degrees, a little bit under what I want, 662 00:30:40,600 --> 00:30:41,960 but by the time it's in the pan, 663 00:30:41,960 --> 00:30:45,200 it's going to get that extra two to three degrees I need before resting. 664 00:30:46,440 --> 00:30:50,560 Lamb is a very strong, intense flavour 665 00:30:50,560 --> 00:30:53,360 that if it's overcooked, it dries out and it's gritty. 666 00:30:53,360 --> 00:30:55,040 And if it's cooked perfectly, 667 00:30:55,040 --> 00:30:56,760 that thing is as pink 668 00:30:56,760 --> 00:30:59,560 as a beautiful rose on a hot summer's day. 669 00:31:01,120 --> 00:31:02,600 Yes! 670 00:31:02,600 --> 00:31:04,200 Oh, beautiful. Look at that. 671 00:31:04,200 --> 00:31:06,520 My blue cheese panna cotta actually set. 672 00:31:06,520 --> 00:31:08,320 And it looks beautiful. 673 00:31:08,320 --> 00:31:10,720 This dish is just an experiment. 674 00:31:10,720 --> 00:31:14,760 I'm nervous, really nervous about the combination of flavours. 675 00:31:14,760 --> 00:31:16,760 Pumpkin with blue cheese and coriander. 676 00:31:16,760 --> 00:31:18,560 But I'm happy. Eee-uu! 677 00:31:18,560 --> 00:31:19,800 I try the panna cotta. 678 00:31:19,800 --> 00:31:21,720 The blue cheese is balanced. 679 00:31:21,720 --> 00:31:23,720 And I'm just hoping that they... 680 00:31:23,720 --> 00:31:26,040 ..they feel all those flavours that I felt. 681 00:31:26,040 --> 00:31:27,760 And I hope they love it! 682 00:31:32,040 --> 00:31:36,760 I'm so happy with the gorgeous pasta filled with sourdough, zucchini, 683 00:31:36,760 --> 00:31:38,480 mint on parmesan custard. 684 00:31:38,480 --> 00:31:39,640 That looks gorgeous. 685 00:31:39,640 --> 00:31:43,280 I want the judges to see my creative side. 686 00:31:43,280 --> 00:31:47,600 Oh, nice, Stephi. And then a mint oil... 687 00:31:47,600 --> 00:31:49,560 Yeah. Yeah, Steph. ..drizzled at the end. 688 00:31:51,120 --> 00:31:53,280 Feeling great, other than the obligatory 689 00:31:53,280 --> 00:31:55,200 like beetroot crime scene. 690 00:31:55,200 --> 00:31:57,200 Uh, yeah. Feeling really good. 691 00:31:57,200 --> 00:31:59,480 You know, over the last few weeks, I've just been cooking for family, 692 00:31:59,480 --> 00:32:01,440 so I've taken that energy into today and cooked something 693 00:32:01,440 --> 00:32:04,320 that I would be happy to serve to my friends and family. 694 00:32:05,400 --> 00:32:07,520 Hopefully, the salmon is still a bit pink in the middle 695 00:32:07,520 --> 00:32:09,680 when they cut into it, um, but, yeah, for me, it's fresh, 696 00:32:09,680 --> 00:32:11,800 it's light, it's exactly how I want it to be. 697 00:32:11,800 --> 00:32:13,240 Um, for me, this is my kind of flavours. 698 00:32:13,240 --> 00:32:14,240 So, yeah, we'll see. 699 00:32:16,040 --> 00:32:18,200 This is your chance to rewrite history. 700 00:32:18,200 --> 00:32:20,040 One minute to go! 701 00:32:20,040 --> 00:32:21,480 SNEZ: Steph, thank you, I love you. 702 00:32:21,480 --> 00:32:23,520 Oh, that's alright. Lifesaver! 703 00:32:23,520 --> 00:32:25,800 Hot stuff coming out. 704 00:32:25,800 --> 00:32:27,280 ANDY: Plate up, Snez. Come on, Snezi. 705 00:32:27,280 --> 00:32:29,440 Plate up, Snez. Let's go. Get your plate. 706 00:32:29,440 --> 00:32:31,040 My capsicums... 707 00:32:31,040 --> 00:32:32,560 It's exactly how I wanted it. 708 00:32:32,560 --> 00:32:34,880 It's exactly how you would get it if you come to my home. 709 00:32:34,880 --> 00:32:37,280 A classic, authentic Serbian dish. 710 00:32:37,280 --> 00:32:40,880 Altogether, it should have that sweetness of capsicum 711 00:32:40,880 --> 00:32:43,520 and the acidity from that fresh tomato-y sauce 712 00:32:43,520 --> 00:32:46,080 and beautiful fatness of that steak filling, 713 00:32:46,080 --> 00:32:48,400 saltiness from that dip. 714 00:32:48,400 --> 00:32:49,920 It should all just come together 715 00:32:49,920 --> 00:32:51,680 and be nicely soaked into that bread. 716 00:32:51,680 --> 00:32:52,880 Go, Savi! 717 00:32:52,880 --> 00:32:55,480 It wasn't a leisurely walk through a banquet, 718 00:32:55,480 --> 00:32:57,280 it was a marathon. 719 00:32:57,280 --> 00:32:58,360 And I just hope 720 00:32:58,360 --> 00:33:00,600 I've hit the brief with my use of chive. 721 00:33:00,600 --> 00:33:03,480 Bring it home - you have 10... 722 00:33:03,480 --> 00:33:07,080 ALL: Nine, eight, seven, 723 00:33:07,080 --> 00:33:10,920 six, five, four, three, 724 00:33:10,920 --> 00:33:13,880 two, one! 725 00:33:13,880 --> 00:33:16,400 (CHEERING) 726 00:33:23,240 --> 00:33:25,280 I'm so happy. 727 00:33:25,280 --> 00:33:28,280 Being back here, having a chance to come back. 728 00:33:28,280 --> 00:33:30,240 People counting, screaming, 729 00:33:30,240 --> 00:33:32,440 it's just...it's a rush. 730 00:33:32,440 --> 00:33:35,280 This dish has strong flavours competing. 731 00:33:35,280 --> 00:33:37,800 So hopefully the balance is alright. 732 00:33:39,640 --> 00:33:40,880 What a crazy day! 733 00:33:41,960 --> 00:33:45,360 I'm happy I've done something traditional 734 00:33:45,360 --> 00:33:47,560 and I'm happy with the flavours. 735 00:33:47,560 --> 00:33:50,360 I enjoyed it - I enjoyed this cook a lot - 736 00:33:50,360 --> 00:33:51,960 and I'm definitely here to stay. 737 00:33:57,200 --> 00:34:00,720 Well, the energy in here was electric. 738 00:34:00,720 --> 00:34:04,080 It was great to see those faces back in the kitchen again. 739 00:34:04,080 --> 00:34:08,120 You've got to remember, though, we are looking for the top dish 740 00:34:08,120 --> 00:34:10,920 to get their white apron back into the competition. 741 00:34:12,040 --> 00:34:15,000 And the first dish we'd like to taste belongs to Juan. 742 00:34:18,720 --> 00:34:21,440 The combination of flavours is a big risk. 743 00:34:21,440 --> 00:34:23,000 But today I want to prove... 744 00:34:23,000 --> 00:34:25,080 "Look, guys, I'm bringing you all these flavours 745 00:34:25,080 --> 00:34:26,720 "and they're going to work together." 746 00:34:26,720 --> 00:34:28,400 Hi, guys. 747 00:34:28,400 --> 00:34:30,400 Lovely to see you. Hey, Juan. 748 00:34:32,920 --> 00:34:34,080 Juan, what have we got? 749 00:34:34,080 --> 00:34:38,920 So I made a blue cheese panna cotta in a butternut pumpkin crown 750 00:34:38,920 --> 00:34:43,400 with coriander oil and pickled pumpkin, too. 751 00:34:43,400 --> 00:34:44,680 Great. 752 00:34:44,680 --> 00:34:47,600 Well, let's see if the risk has paid off. 753 00:35:05,720 --> 00:35:07,600 So, Juan, 754 00:35:07,600 --> 00:35:10,360 I think the combination is quite exciting. 755 00:35:10,360 --> 00:35:15,720 With this, uh, it's not the strongest blue cheese. 756 00:35:15,720 --> 00:35:18,200 But the way you did it in the panna cotta 757 00:35:18,200 --> 00:35:22,040 and to try to combine together with coriander... 758 00:35:22,040 --> 00:35:24,200 Oh, I like it. 759 00:35:24,200 --> 00:35:25,600 Thank you. 760 00:35:25,600 --> 00:35:27,040 Thank you, Chef. 761 00:35:30,120 --> 00:35:33,080 I think you've really nailed the panna cotta. 762 00:35:33,080 --> 00:35:35,560 It's really soft and rich and luscious. 763 00:35:35,560 --> 00:35:38,360 And you've got the Goldilocks effect right. 764 00:35:38,360 --> 00:35:40,640 So I like blue cheese, 765 00:35:40,640 --> 00:35:43,960 I don't love it, and it is perfect for me. 766 00:35:43,960 --> 00:35:46,360 Uh, hey, your panna cotta had a good old wobble to it, 767 00:35:46,360 --> 00:35:47,720 like it was dancing. 768 00:35:47,720 --> 00:35:49,160 There you go. 769 00:35:49,160 --> 00:35:51,760 Always! Yeah, he does. 770 00:35:51,760 --> 00:35:52,920 Thought it was in there somewhere. 771 00:35:52,920 --> 00:35:54,880 Mate, you've done what I didn't think 772 00:35:54,880 --> 00:35:55,920 you'd be able to do. 773 00:35:55,920 --> 00:35:58,040 You have made all those harsh flavours 774 00:35:58,040 --> 00:35:59,680 come together. 775 00:35:59,680 --> 00:36:01,800 I think the only thing I would have done was halved 776 00:36:01,800 --> 00:36:04,280 the pumpkin in height. 777 00:36:04,280 --> 00:36:08,400 But all in all, surprising and well done. 778 00:36:08,400 --> 00:36:10,800 Mate... Is he getting a white apron? 779 00:36:10,800 --> 00:36:12,080 You never know, Juan. 780 00:36:12,080 --> 00:36:13,960 You never know. 781 00:36:13,960 --> 00:36:16,600 Thank you, mate. Wonderful. 782 00:36:24,320 --> 00:36:27,160 Khristian, come on, mate, let's have it. 783 00:36:29,240 --> 00:36:32,280 If my lamb today is cooked beautifully and pink, 784 00:36:32,280 --> 00:36:34,880 this could be my chance of getting my white apron back. 785 00:36:34,880 --> 00:36:36,080 Hello. 786 00:36:39,720 --> 00:36:42,200 What's the boy from Broady cooked? 787 00:36:42,200 --> 00:36:46,280 I've made a cumin and orange glazed roasted lamb rack 788 00:36:46,280 --> 00:36:48,920 with a roasted cauliflower puree 789 00:36:48,920 --> 00:36:52,320 and some hibachi-roasted Brussels sprouts 790 00:36:52,320 --> 00:36:54,320 and some candied orange zest. 791 00:36:57,040 --> 00:36:59,080 I'm zoning in on that lamb. 792 00:37:00,760 --> 00:37:02,640 Is it cooked in the middle? 793 00:37:02,640 --> 00:37:04,400 I want it to be nice and pink. 794 00:37:04,400 --> 00:37:06,160 I think you already know this, 795 00:37:06,160 --> 00:37:08,520 but if you want back in this competition... 796 00:37:09,960 --> 00:37:11,800 ..this lamb has got to be perfect, right? 797 00:37:11,800 --> 00:37:13,120 Yeah, pretty much. 798 00:37:13,120 --> 00:37:15,280 (INHALES SHARPLY) 799 00:37:15,280 --> 00:37:16,960 Oh, man. 800 00:37:16,960 --> 00:37:18,440 I'm nervous. 801 00:37:19,720 --> 00:37:22,800 Let me know how it goes. (LAUGHTER) 802 00:37:35,360 --> 00:37:36,880 (CHEERING) 803 00:37:39,160 --> 00:37:41,120 That is... That is rare, medium rare! 804 00:37:41,120 --> 00:37:42,520 ..absolutely perfect. 805 00:37:52,320 --> 00:37:54,000 That's the vibe. 806 00:38:05,360 --> 00:38:07,760 I think the most impressive thing about the dish is 807 00:38:07,760 --> 00:38:10,040 the waft of rosemary throughout each element. 808 00:38:11,520 --> 00:38:14,560 Firstly, roasting the lamb on the rosemary, beautiful. 809 00:38:14,560 --> 00:38:16,440 Like, it's scented the flesh perfectly. 810 00:38:16,440 --> 00:38:19,480 And the cuisson on the lamb is amazing. 811 00:38:19,480 --> 00:38:20,840 I miss you in here. 812 00:38:20,840 --> 00:38:22,840 And I think you're a breath of fresh air 813 00:38:22,840 --> 00:38:24,560 for this whole place, so thanks. 814 00:38:24,560 --> 00:38:27,280 It's just good eating. 815 00:38:27,280 --> 00:38:29,840 I prefer a deadly smooth puree, 816 00:38:29,840 --> 00:38:31,560 but I see what you're going for there. 817 00:38:31,560 --> 00:38:34,760 It almost has that hummus-like texture. 818 00:38:34,760 --> 00:38:38,800 I've enjoyed the combination of orange juice, cumin. 819 00:38:38,800 --> 00:38:41,320 I can see you're not made for perfection. 820 00:38:41,320 --> 00:38:44,600 And I admire that, because you stick with what you like. 821 00:38:44,600 --> 00:38:46,600 What you see is what you get. 822 00:38:46,600 --> 00:38:49,440 No xixi. Yeah? Thank you, Chefs. 823 00:38:52,760 --> 00:38:54,440 Yeah, brother. 824 00:38:54,440 --> 00:38:55,480 Well done, brother. 825 00:38:55,480 --> 00:38:56,640 Like that. 826 00:38:56,640 --> 00:38:57,920 Ready, Steph? 827 00:39:01,240 --> 00:39:03,040 Go, Stephi! What have you made? 828 00:39:03,040 --> 00:39:06,160 I have made a... I think it's a crown pasta. 829 00:39:06,160 --> 00:39:08,920 I kind of just made the shape, but I think it looks beautiful. 830 00:39:08,920 --> 00:39:12,400 It is on a bed of parmesan and smoked cheddar custard 831 00:39:12,400 --> 00:39:15,520 with a gorgeous and vibrant mint oil. 832 00:39:15,520 --> 00:39:16,600 Were you happy with mint? 833 00:39:16,600 --> 00:39:19,680 I've been focusing so much on Sardinian cuisine, 834 00:39:19,680 --> 00:39:22,560 and mint works really well in Sardinian cuisine, 835 00:39:22,560 --> 00:39:25,400 so I think it was actually a really good choice for me. 836 00:39:25,400 --> 00:39:28,880 Beautiful. Well, I reckon we can get stuck in. 837 00:39:46,200 --> 00:39:48,040 Totally can tell that you've been making pasta 838 00:39:48,040 --> 00:39:49,320 since leaving the competition 839 00:39:49,320 --> 00:39:50,840 and focusing on that. Thank you. 840 00:39:50,840 --> 00:39:52,960 Because the pasta work is not only well done, 841 00:39:52,960 --> 00:39:55,240 but it's quite unique in that shape. 842 00:39:55,240 --> 00:39:58,720 Steph, thank you so much for showcasing mint in pasta, 843 00:39:58,720 --> 00:40:01,240 'cause it's not a really known combination, 844 00:40:01,240 --> 00:40:02,720 but it is very Sardinian. 845 00:40:03,920 --> 00:40:07,160 It's stuffed full of that filling, 846 00:40:07,160 --> 00:40:08,760 so I really love the generosity around it. 847 00:40:08,760 --> 00:40:09,760 Thank you. 848 00:40:09,760 --> 00:40:12,760 I would say, though, the thing that's missing for me on your plate 849 00:40:12,760 --> 00:40:14,560 is just a little bit of uplift somewhere. 850 00:40:14,560 --> 00:40:16,760 Just that extra squeeze of lemon... Yeah. 851 00:40:16,760 --> 00:40:18,080 ..or a bit on the side. 852 00:40:18,080 --> 00:40:19,560 Steph. 853 00:40:19,560 --> 00:40:21,240 JC. It's so nice to see you 854 00:40:21,240 --> 00:40:23,400 with so much confidence. Aw. 855 00:40:23,400 --> 00:40:27,800 I love your introduction of parmesan custard, 856 00:40:27,800 --> 00:40:30,000 because effectively it's very rich, 857 00:40:30,000 --> 00:40:31,400 it's very cheesy. 858 00:40:31,400 --> 00:40:33,760 It is actually a great support to the dish. 859 00:40:33,760 --> 00:40:36,480 Oh, thank you! So I like it. 860 00:40:36,480 --> 00:40:38,320 I like you. Thank you. Well done. 861 00:40:38,320 --> 00:40:39,520 Nice one, Steph. 862 00:40:43,400 --> 00:40:47,360 The next dish is from Lily. 863 00:40:47,360 --> 00:40:50,360 I have made a coconut basil chilli broth 864 00:40:50,360 --> 00:40:53,600 with a pan-seared salmon fillet 865 00:40:53,600 --> 00:40:55,560 and a chilli sesame oil. 866 00:40:55,560 --> 00:40:58,200 It's just such a classic Lily dish. 867 00:40:58,200 --> 00:41:01,800 The only thing that's missing is seasoning, lady. 868 00:41:01,800 --> 00:41:03,320 Really? OK. Yes! 869 00:41:03,320 --> 00:41:05,280 James. 870 00:41:05,280 --> 00:41:07,200 I love your shirt, by the way. Thank you very much. 871 00:41:07,200 --> 00:41:08,400 Turn around, give us... 872 00:41:08,400 --> 00:41:09,520 Oh, my God! 873 00:41:10,680 --> 00:41:14,760 I have made roasted beetroots with a tarragon oil, broccolini, 874 00:41:14,760 --> 00:41:16,160 with a tarragon Greek yoghurt. 875 00:41:16,160 --> 00:41:20,520 The tarragon really gives it this lovely anise-y flavour. 876 00:41:20,520 --> 00:41:22,960 It just goes so well with the beetroot. 877 00:41:22,960 --> 00:41:24,600 Just keep doing what you're doing. 878 00:41:24,600 --> 00:41:26,000 Next up, Jonno. 879 00:41:26,000 --> 00:41:29,440 Pan-roasted chicken breast with potato puree and chicken gravy. 880 00:41:29,440 --> 00:41:33,840 Using thyme is so romantic... Sorry, I mean, aromatic. 881 00:41:33,840 --> 00:41:35,680 Sorry. (LAUGHTER) 882 00:41:35,680 --> 00:41:38,000 I'm not trying to make a play, because he's such a sexy boy. 883 00:41:38,000 --> 00:41:40,680 (LAUGHTER) Oh, get out of here! 884 00:41:40,680 --> 00:41:42,880 It was beautiful and simple and succinct. 885 00:41:42,880 --> 00:41:44,640 And that's all that dish needed to be. 886 00:41:44,640 --> 00:41:47,960 It's just whether you've done enough with your time. 887 00:41:47,960 --> 00:41:49,040 Aha! 888 00:41:49,040 --> 00:41:51,240 Thank you, guys. Appreciate it. Well done! 889 00:41:53,120 --> 00:41:56,280 The next dish we'd like to taste is Snezana. 890 00:41:59,480 --> 00:42:01,600 So proud to present this dish today. 891 00:42:01,600 --> 00:42:04,360 Honestly, any place, even if you go, in Serbia, 892 00:42:04,360 --> 00:42:07,920 to these, like, little rustic cafes, this is what would you get. 893 00:42:07,920 --> 00:42:11,880 It's packed with parsley and it's beautiful. 894 00:42:11,880 --> 00:42:12,880 That looks heavy! 895 00:42:15,160 --> 00:42:16,360 Are you alright? I'm so sorry. 896 00:42:16,360 --> 00:42:19,640 Yeah. Oh, the bread queen is back. 897 00:42:19,640 --> 00:42:22,200 I am looking forward to this. 898 00:42:23,480 --> 00:42:26,000 That looks good. Smells good. 899 00:42:28,240 --> 00:42:32,920 So today this is stuffed peppers with tomato sauce, 900 00:42:32,920 --> 00:42:37,640 like a Serbian kind of dip called kajmak and a bread. 901 00:42:37,640 --> 00:42:39,200 So I'm really happy to have this second chance 902 00:42:39,200 --> 00:42:40,680 to present something from my own culture. 903 00:42:40,680 --> 00:42:42,240 I'm just coming in. 904 00:42:42,240 --> 00:42:43,680 Go, go. 905 00:42:46,160 --> 00:42:47,280 Is it a double dipper? 906 00:42:47,280 --> 00:42:48,640 Like...? Up to you. 907 00:42:48,640 --> 00:42:51,000 You can even have just bread and a dip. 908 00:42:51,000 --> 00:42:52,600 Or you can just go all together. 909 00:42:52,600 --> 00:42:53,600 So... 910 00:43:03,360 --> 00:43:04,920 I'm going to just speak for all of us. 911 00:43:04,920 --> 00:43:06,240 Mm-hm. That's good. I'm not speaking. 912 00:43:06,240 --> 00:43:07,440 My mouth's full. 913 00:43:09,560 --> 00:43:11,240 This is delightful. 914 00:43:13,240 --> 00:43:17,280 It is everything that good cooking is about. 915 00:43:17,280 --> 00:43:19,640 It's wholesome. 916 00:43:19,640 --> 00:43:21,400 It's about your heritage. 917 00:43:21,400 --> 00:43:24,760 It's so tasty. I love it. 918 00:43:24,760 --> 00:43:26,280 Thank you. 919 00:43:26,280 --> 00:43:27,760 When you go to your dip, 920 00:43:27,760 --> 00:43:29,200 I loved it because... Yeah. 921 00:43:29,200 --> 00:43:31,240 Is it fetta? Did you put some fetta cheese? 922 00:43:31,240 --> 00:43:32,320 There's a bit of fetta as well. 923 00:43:32,320 --> 00:43:36,640 Right, the fetta, the saltiness, that richness is lovely. 924 00:43:36,640 --> 00:43:39,040 But the way you did it, it was nice and soft. 925 00:43:39,040 --> 00:43:44,440 Because you've got that kind of sweet, subtle, sour tomato sauce 926 00:43:44,440 --> 00:43:45,760 which is super vibrant. 927 00:43:45,760 --> 00:43:49,120 Then you've got the sweet peppers that are stuffed with the beef 928 00:43:49,120 --> 00:43:50,640 and the pancetta, 929 00:43:50,640 --> 00:43:52,480 and it's just leached out all that flavour 930 00:43:52,480 --> 00:43:54,040 into the pepper and the sauce, 931 00:43:54,040 --> 00:43:55,720 so it's quite on the sweet end. 932 00:43:55,720 --> 00:43:56,960 And then you hit it with that, 933 00:43:56,960 --> 00:43:59,600 and it is just like everything explodes. 934 00:44:01,600 --> 00:44:03,640 You need to cook this food more often, whatever happens. 935 00:44:03,640 --> 00:44:04,640 Please keep me. 936 00:44:04,640 --> 00:44:06,280 Like, in this kitchen, 937 00:44:06,280 --> 00:44:08,200 if you do get a white apron today. 938 00:44:08,200 --> 00:44:09,320 Because it looks good, 939 00:44:09,320 --> 00:44:10,640 but then it's backed up with flavour. 940 00:44:10,640 --> 00:44:12,320 Thanks, Chef. Thank you. 941 00:44:20,720 --> 00:44:22,800 Thanks for the oven! 942 00:44:22,800 --> 00:44:24,280 Sav. 943 00:44:28,440 --> 00:44:31,160 I am so proud of this banquet. 944 00:44:31,160 --> 00:44:36,200 It's just so much of myself and my memories of my mum 945 00:44:36,200 --> 00:44:39,360 and my family's lunches and dinners. 946 00:44:39,360 --> 00:44:41,520 You are a machine. 947 00:44:41,520 --> 00:44:44,560 Sav, are you trying to prove something? 948 00:44:44,560 --> 00:44:47,560 You've made six dishes. 949 00:44:47,560 --> 00:44:50,160 Seven, if you include rice, in 75 minutes. 950 00:44:50,160 --> 00:44:52,040 I'm Asian, I always include the rice. 951 00:44:53,160 --> 00:44:56,920 Can you walk us through these multiple dishes? 952 00:44:59,760 --> 00:45:04,080 So I've made a Sri Lankan black pork curry, 953 00:45:04,080 --> 00:45:06,320 a coconut milk prawn. 954 00:45:06,320 --> 00:45:11,000 I've used the chives in a chive and coconut sambal. 955 00:45:11,000 --> 00:45:14,720 Um, there's deep-fried cashews and curry leaves. 956 00:45:14,720 --> 00:45:17,120 Eggplant and mustard pickle. 957 00:45:17,120 --> 00:45:19,560 Um, there's a creamy potato curry. 958 00:45:19,560 --> 00:45:22,200 And, of course, rice. 959 00:45:22,200 --> 00:45:25,560 I always say this, because I'm always carrying my mum, 960 00:45:25,560 --> 00:45:29,000 but I think I channelled her energy today. 961 00:45:29,000 --> 00:45:33,640 She would wake up at 5:00 in the morning, or before, 962 00:45:33,640 --> 00:45:35,200 before all of us were up. 963 00:45:35,200 --> 00:45:38,120 She would make our breakfast and the lunch for after school 964 00:45:38,120 --> 00:45:39,440 within an hour. 965 00:45:39,440 --> 00:45:41,400 And that was never one or two things, 966 00:45:41,400 --> 00:45:43,640 it was a full, proper meal. 967 00:45:43,640 --> 00:45:48,680 And she would then get dressed, get ready, put a sari on, 968 00:45:48,680 --> 00:45:51,520 match her earrings to her shoes, to her handbag, to her make-up. 969 00:45:51,520 --> 00:45:52,880 Wow. 970 00:45:52,880 --> 00:45:55,400 And be out of the house with us by 6:45. 971 00:45:55,400 --> 00:46:00,520 And I never understood that drive to, like, get that done 972 00:46:00,520 --> 00:46:01,600 for your children. 973 00:46:01,600 --> 00:46:03,400 And I don't have kids, but... 974 00:46:03,400 --> 00:46:05,040 I'm getting very emotional. 975 00:46:08,840 --> 00:46:10,360 I'm my mother's child. 976 00:46:14,920 --> 00:46:17,280 Love you, Savi. Love you, Sav. 977 00:46:22,280 --> 00:46:25,640 Sav, every time you cook, 978 00:46:25,640 --> 00:46:28,240 we feel all of that emotion with you, 979 00:46:28,240 --> 00:46:30,080 and I think we're all thrilled 980 00:46:30,080 --> 00:46:33,640 that you get the chance again today to bring that into the kitchen. 981 00:46:33,640 --> 00:46:35,120 Thank you. 982 00:46:35,120 --> 00:46:37,120 I think it's time to take a seat at Savi's table. 983 00:46:41,280 --> 00:46:42,720 Can you just help me out, please? 984 00:46:42,720 --> 00:46:44,120 I don't know what to start with. 985 00:46:44,120 --> 00:46:46,520 The perfect bite for me to start... OK! Yeah, we're on. 986 00:46:46,520 --> 00:46:48,760 ..would be a little bit of the rice. Yep. 987 00:46:48,760 --> 00:46:50,760 A little bit of the prawn with the sauce, 988 00:46:50,760 --> 00:46:55,200 a little bit of the chive sambal and a little bit of the pickle. 989 00:46:55,200 --> 00:46:56,200 Yep. 990 00:46:56,200 --> 00:46:58,320 And then I'll go back after I've had a bite of it 991 00:46:58,320 --> 00:46:59,320 for the pork. 992 00:46:59,320 --> 00:47:00,680 OK. You really thought about that. 993 00:47:17,160 --> 00:47:19,200 As far as feasts go, 994 00:47:19,200 --> 00:47:20,480 Sri Lankan feasts... 995 00:47:22,480 --> 00:47:24,320 ..it's an absolute belter. 996 00:47:26,360 --> 00:47:29,920 It's so interesting how it goes together. 997 00:47:29,920 --> 00:47:33,720 The pork curry is big and robust and fatty, 998 00:47:33,720 --> 00:47:37,200 and then the potato curry is quite mild and light. 999 00:47:37,200 --> 00:47:39,480 Just trying to, you know, pat it on the back 1000 00:47:39,480 --> 00:47:42,520 and calm it down before it goes and flips its lid. 1001 00:47:42,520 --> 00:47:45,880 They are perfection when you eat them together. 1002 00:47:47,080 --> 00:47:48,920 I'm so happy about the pork. 1003 00:47:48,920 --> 00:47:53,800 It's one of the best examples of pressure cooker done well. OK? 1004 00:47:53,800 --> 00:47:59,480 It is so tender and juicy and all that. 1005 00:48:00,480 --> 00:48:04,480 What ties it all together is this cooling coconut sambal, 1006 00:48:04,480 --> 00:48:07,560 which traditionally does not use chives. 1007 00:48:07,560 --> 00:48:08,560 No. 1008 00:48:08,560 --> 00:48:13,080 That was really clever because you've incorporated 1009 00:48:13,080 --> 00:48:16,840 the key herb, your herb, into the challenge 1010 00:48:16,840 --> 00:48:21,600 without sort of having to let go of anything about who you are. 1011 00:48:21,600 --> 00:48:23,880 Such beautiful food. 1012 00:48:23,880 --> 00:48:26,640 I felt really emotional, like I feel really emotional now, 1013 00:48:26,640 --> 00:48:27,680 talking to you about it. 1014 00:48:27,680 --> 00:48:28,800 And I've... 1015 00:48:28,800 --> 00:48:31,080 It's because of you, obviously. 1016 00:48:31,080 --> 00:48:34,320 And it's...it's so clear that you have 1017 00:48:34,320 --> 00:48:38,160 that intergenerational know-how with cooking 1018 00:48:38,160 --> 00:48:40,680 that is such a privilege to have 1019 00:48:40,680 --> 00:48:43,760 but such a privilege for us to eat as well. 1020 00:48:43,760 --> 00:48:45,720 So regardless of what happens, 1021 00:48:45,720 --> 00:48:48,120 thank you for bringing it to us today. 1022 00:48:48,120 --> 00:48:49,280 Thank you. Thank you, Sav. 1023 00:48:49,280 --> 00:48:50,880 JEAN-CHRISTOPHE: Good luck. Good luck. 1024 00:48:53,880 --> 00:48:57,200 I just really hope that it's enough... 1025 00:48:57,200 --> 00:48:58,520 Love you! 1026 00:48:58,520 --> 00:49:00,120 ..to get me over the line. 1027 00:49:01,360 --> 00:49:03,200 (LAUGHS) Give us a cuddle. 1028 00:49:03,200 --> 00:49:04,840 Well done. 1029 00:49:04,840 --> 00:49:06,160 Thank you, darling. 1030 00:49:12,520 --> 00:49:15,040 There was a lot of excitement out there today 1031 00:49:15,040 --> 00:49:17,240 and a lot of great dishes, 1032 00:49:17,240 --> 00:49:22,640 but only one of you can wear your white apron again. 1033 00:49:25,160 --> 00:49:28,240 If I call your name, please step forward. 1034 00:49:31,440 --> 00:49:32,520 Sav. 1035 00:49:32,520 --> 00:49:35,200 Oh, well done, Sav. Yeah, Savi. 1036 00:49:35,200 --> 00:49:37,200 Snez. Well done, Snez. 1037 00:49:38,560 --> 00:49:39,840 Sav. 1038 00:49:40,960 --> 00:49:44,760 That Sri Lankan feast, it was personal, it was skilful. 1039 00:49:44,760 --> 00:49:47,560 And above all else, it was delicious! 1040 00:49:47,560 --> 00:49:49,240 Thank you. 1041 00:49:49,240 --> 00:49:50,440 Snez. 1042 00:49:51,600 --> 00:49:53,520 You saw it with your own eyes. 1043 00:49:53,520 --> 00:49:56,360 We could not stop eating your dish. 1044 00:49:57,560 --> 00:50:03,800 But one dish used their herb in a more creative way. 1045 00:50:07,000 --> 00:50:08,920 And that was you... 1046 00:50:17,640 --> 00:50:20,560 ..Sav! 1047 00:50:24,080 --> 00:50:26,600 You're back in the competition! 1048 00:50:26,600 --> 00:50:28,080 Alright! 1049 00:50:33,280 --> 00:50:35,000 Just... I'm actually shaking now 1050 00:50:35,000 --> 00:50:39,920 because I think the adrenaline is, like, wearing off and... 1051 00:50:41,320 --> 00:50:43,960 ..I just want to say that 1052 00:50:43,960 --> 00:50:45,880 this is not going to be wasted 1053 00:50:45,880 --> 00:50:49,480 'cause this is just almost a new beginning for me again. 1054 00:50:49,480 --> 00:50:52,720 So I'm just very grateful. 1055 00:50:55,720 --> 00:51:00,680 Well, Sav, I believe this is yours. 1056 00:51:00,680 --> 00:51:02,120 Come and get it! 1057 00:51:13,920 --> 00:51:15,640 As a welcome home present... 1058 00:51:17,320 --> 00:51:19,880 ..you are immune from Sunday's elimination. 1059 00:51:19,880 --> 00:51:21,160 Oh! 1060 00:51:25,280 --> 00:51:27,200 Hey, you're having a day off! 1061 00:51:29,040 --> 00:51:30,320 Everybody else, 1062 00:51:30,320 --> 00:51:33,480 we absolutely loved having the family back together again. 1063 00:51:33,480 --> 00:51:36,000 So thank you. Thank you. 1064 00:51:36,000 --> 00:51:37,440 Well done, everybody. 1065 00:51:42,480 --> 00:51:44,440 Sexy boy! 1066 00:51:44,440 --> 00:51:46,280 Jonny, let's go! 1067 00:51:47,760 --> 00:51:50,440 Having this opportunity was beautiful. 1068 00:51:50,440 --> 00:51:52,040 Today I learned - 1069 00:51:52,040 --> 00:51:53,720 cook what you love. 1070 00:51:54,800 --> 00:51:57,080 This is what I enjoy doing. 1071 00:51:57,080 --> 00:51:58,960 And this is what I'm going to be doing from now on. 1072 00:51:58,960 --> 00:52:00,840 So nice! So nice. 1073 00:52:00,840 --> 00:52:02,200 (LAUGHS) 1074 00:52:02,200 --> 00:52:04,760 ANNOUNCER: Sunday night on MasterChef Australia... 1075 00:52:04,760 --> 00:52:06,520 It's Rick Stein! 1076 00:52:08,800 --> 00:52:12,160 ..with international culinary royalty... 1077 00:52:12,160 --> 00:52:14,840 Do something like this, and you'll probably be fine. 1078 00:52:14,840 --> 00:52:16,000 (LAUGHTER) 1079 00:52:16,000 --> 00:52:19,240 ..this elimination will be sink... 1080 00:52:20,240 --> 00:52:22,560 ..or swim. 1081 00:52:22,560 --> 00:52:26,240 I've never been more nervous in this competition than right now. 1082 00:52:26,240 --> 00:52:28,880 Oh. This is so not working. 1083 00:52:28,880 --> 00:52:30,560 Nat should absolutely play her pin. 1084 00:52:30,560 --> 00:52:32,760 (EXHALES) Be careful, darling. 1085 00:52:32,760 --> 00:52:34,840 I really hope she makes the right decision. 1086 00:52:34,840 --> 00:52:36,840 Captions by Red Bee Media