1 00:00:01,760 --> 00:00:03,960 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,960 --> 00:00:06,120 Please welcome Curtis Stone! 3 00:00:07,320 --> 00:00:10,240 ..Curtis Stone rocked the kitchen... 4 00:00:10,240 --> 00:00:13,360 He's like the Thor of the kitchen. (LAUGHS) 5 00:00:13,360 --> 00:00:16,120 ..with a cook-along elimination. 6 00:00:16,120 --> 00:00:18,360 I'm not going to repeat everything five times, you guys. 7 00:00:18,360 --> 00:00:19,880 You got to listen the first time. 8 00:00:19,880 --> 00:00:22,160 Dude, he's working fast. 9 00:00:22,160 --> 00:00:24,240 They had to keep on keeping on... 10 00:00:24,240 --> 00:00:25,240 Are we ready? 11 00:00:25,920 --> 00:00:27,520 (LAUGHS) Silence. 12 00:00:27,520 --> 00:00:30,160 ..to replicate his pork dish. 13 00:00:30,160 --> 00:00:31,720 What was it like keeping up with Curtis? 14 00:00:31,720 --> 00:00:33,760 Insanity. (LAUGHS) 15 00:00:33,760 --> 00:00:38,480 But Sue had to say goodbye to the MasterChef kitchen. 16 00:00:38,480 --> 00:00:40,640 Yeah, Sue! (CHEERING, APPLAUSE) 17 00:00:44,960 --> 00:00:48,480 Tonight, the world is their oyster 18 00:00:48,480 --> 00:00:54,280 with immunity and a huge prize up for grabs. 19 00:00:54,280 --> 00:00:56,240 How exciting, you guys. 20 00:01:15,960 --> 00:01:17,720 JOSH CLARKE: Oh, what a day. 21 00:01:17,720 --> 00:01:19,280 What a day. What a day. 22 00:01:19,280 --> 00:01:20,280 Right. 23 00:01:20,280 --> 00:01:21,600 Glad you're still here. Clear blue sky. 24 00:01:21,600 --> 00:01:22,720 Oh! 25 00:01:22,720 --> 00:01:24,960 (LAUGHS) Especially after yesterday. 26 00:01:30,480 --> 00:01:33,360 (CHEERING, APPLAUSE) 27 00:01:33,360 --> 00:01:35,840 ANDY: Come on in, everyone! Let's do this. 28 00:01:35,840 --> 00:01:37,880 Oh! 29 00:01:37,880 --> 00:01:40,920 I'm seeing so many globes. 30 00:01:40,920 --> 00:01:42,080 Are we going away? 31 00:01:42,080 --> 00:01:47,120 I'm hoping that something international is going on. 32 00:01:47,120 --> 00:01:50,120 Oh, it's Curtis. I forgot Curtis is here still. 33 00:01:50,120 --> 00:01:53,520 And the Thor of the kitchen is back. 34 00:01:53,520 --> 00:01:55,280 It's Mr Curtis Stone. 35 00:01:55,280 --> 00:01:56,840 I love globes. 36 00:01:56,840 --> 00:01:58,600 (BOTH GIGGLE) 37 00:01:58,600 --> 00:01:59,720 As you guys know, 38 00:01:59,720 --> 00:02:03,400 I've sampled my fair share of food from all around the globe, 39 00:02:03,400 --> 00:02:08,320 and some of the best meals have had influences from multiple cuisines. 40 00:02:08,320 --> 00:02:11,480 And that's exactly what you'll be doing today. 41 00:02:12,880 --> 00:02:18,040 We want you to draw inspiration from any two countries 42 00:02:18,040 --> 00:02:22,720 and combine them into your very own fusion creation. 43 00:02:22,720 --> 00:02:24,520 Feel free to go wild, 44 00:02:24,520 --> 00:02:26,320 but whatever cuisines you pick, 45 00:02:26,320 --> 00:02:32,280 you will need to incorporate a delicious sauce as the hero. 46 00:02:32,280 --> 00:02:36,040 And trust me, you are going to want to make this sauce 47 00:02:36,040 --> 00:02:38,080 good enough to be bottled. 48 00:02:38,080 --> 00:02:39,880 OK. Oh! 49 00:02:39,880 --> 00:02:46,760 Because not only will the best dish win immunity, but... 50 00:02:46,760 --> 00:02:48,600 Curtis, do you want to tell him? 51 00:02:48,600 --> 00:02:51,320 Well, the winner of today's challenge 52 00:02:51,320 --> 00:02:53,760 will also have their sauce jarred. 53 00:02:54,800 --> 00:02:59,080 And sold in Coles stores across the country until sold out. 54 00:02:59,080 --> 00:03:01,880 (CHEERING, APPLAUSE) 55 00:03:09,920 --> 00:03:11,080 Awesome. 56 00:03:12,080 --> 00:03:16,720 Sumeet, this could be the beginning of your sauce boss empire! 57 00:03:19,440 --> 00:03:21,280 That would just be like a dream come true. 58 00:03:21,280 --> 00:03:23,920 Love to ace this challenge, would love it. 59 00:03:25,680 --> 00:03:27,920 Right, everyone, you ready? 60 00:03:27,920 --> 00:03:30,360 You got 75 minutes. 61 00:03:30,360 --> 00:03:32,840 You must bring us a saucy dish 62 00:03:32,840 --> 00:03:36,080 inspired by fun fusion of two cuisines. 63 00:03:36,080 --> 00:03:37,640 Huge prize. 64 00:03:37,640 --> 00:03:40,680 We're ready to see some huge flavours. 65 00:03:40,680 --> 00:03:42,720 Curtis, let's do it. 66 00:03:43,760 --> 00:03:44,920 Good luck, guys. 67 00:03:48,080 --> 00:03:50,040 Your time starts now. Go! 68 00:03:52,120 --> 00:03:54,440 Go, go, go, go, go, go, go! 69 00:03:58,760 --> 00:04:00,800 Ah! Oh, sorry, guys. 70 00:04:02,080 --> 00:04:03,920 Uh... Ow. 71 00:04:03,920 --> 00:04:05,080 Sorry, man. 72 00:04:05,080 --> 00:04:06,920 Oh, sorry, Nat. Sorry. (LAUGS) 73 00:04:06,920 --> 00:04:09,480 Sorry, dude. 74 00:04:09,480 --> 00:04:11,560 All the onions in the world. 75 00:04:11,560 --> 00:04:13,600 Oh, fish. 76 00:04:13,600 --> 00:04:14,880 This is really heavy. 77 00:04:14,880 --> 00:04:16,400 Oh, tomatoes. (LAUGHS) 78 00:04:17,600 --> 00:04:18,960 Where are them peanuts at? 79 00:04:18,960 --> 00:04:21,360 A saucy dish inspired by two countries? 80 00:04:21,360 --> 00:04:22,760 Yeah. Game on. 81 00:04:24,400 --> 00:04:25,880 I'm really excited. 82 00:04:25,880 --> 00:04:27,880 Oh! Oh, so heavy! 83 00:04:27,880 --> 00:04:29,000 I got you, I got you. 84 00:04:29,000 --> 00:04:31,120 You got you. Losing a lime. 85 00:04:31,120 --> 00:04:32,400 Me and you, Sav. 86 00:04:33,520 --> 00:04:34,520 Jesus Christ. 87 00:04:35,880 --> 00:04:39,960 My sauce is a Sri Lankan and Thai fusion red sauce. 88 00:04:39,960 --> 00:04:41,000 So it's a curry sauce. 89 00:04:41,000 --> 00:04:43,560 In this sauce you will be getting a lot of heat, 90 00:04:43,560 --> 00:04:45,960 a lot of brightness and a lot of zestiness. 91 00:04:45,960 --> 00:04:49,640 You'll also get, like, the background of the spices in there as well. 92 00:04:52,120 --> 00:04:55,000 People know what a Thai red curry tastes like. 93 00:04:55,000 --> 00:04:59,040 And I think this is a lovely little springboard for people 94 00:04:59,040 --> 00:05:01,040 that want to dive into Sri Lankan cuisine. 95 00:05:02,560 --> 00:05:04,800 It just smells all right. 96 00:05:04,800 --> 00:05:09,160 This is one of the best prizes that you can get in this competition. 97 00:05:09,160 --> 00:05:11,520 So there's a bit more strategy at play. 98 00:05:11,520 --> 00:05:14,800 So I'm serving my sauce with fish today. 99 00:05:14,800 --> 00:05:17,160 If it's gonna work with fish, it's gonna work with everything else. 100 00:05:17,160 --> 00:05:18,960 I wanted a snapper. 101 00:05:18,960 --> 00:05:22,400 I got a beasty Murray cod instead. 102 00:05:22,400 --> 00:05:25,360 Now, I've never really cooked with Murray cod before. 103 00:05:25,360 --> 00:05:27,440 It's... I'm not experienced with it. 104 00:05:27,440 --> 00:05:29,000 But, yeah, I'm determined, 105 00:05:29,000 --> 00:05:31,480 because I absolutely want to see my face on a bottle. 106 00:05:33,360 --> 00:05:35,240 I think I want to do, like... 107 00:05:36,200 --> 00:05:38,880 Or like a... 108 00:05:38,880 --> 00:05:41,000 Oh, my God, this is so heavy. 109 00:05:43,480 --> 00:05:46,000 Don't run out of time. (CHUCKLES) 110 00:05:47,200 --> 00:05:48,640 That's all I got. 111 00:05:48,640 --> 00:05:50,240 Thanks, mate. (LAUGHS) (LAUGHS) 112 00:05:51,440 --> 00:05:52,840 Come on, mate. 113 00:05:52,840 --> 00:05:57,080 Today's immunity is the biggest one so far. 114 00:05:57,080 --> 00:05:59,400 It is immunity into top 10. 115 00:05:59,400 --> 00:06:03,200 And...I get to cook for Curtis Stone! 116 00:06:05,840 --> 00:06:07,320 Where is my beloved? 117 00:06:08,560 --> 00:06:10,880 Everyone is gunning for gold today. 118 00:06:10,880 --> 00:06:12,320 I gotta get... Ooh! Sorry. 119 00:06:12,320 --> 00:06:14,760 But I'm just thinking about impressing him 120 00:06:14,760 --> 00:06:16,240 with my culinary skills. 121 00:06:17,000 --> 00:06:18,840 So I have to nail it. 122 00:06:18,840 --> 00:06:21,760 Today's sauce challenge is all about fusion. 123 00:06:21,760 --> 00:06:23,240 So I'm going to lean into it. 124 00:06:23,240 --> 00:06:25,640 Three countries I'm taking inspiration from today 125 00:06:25,640 --> 00:06:28,400 is China, Korea and France. 126 00:06:28,400 --> 00:06:30,800 And the sauce is a Chinese master stock. 127 00:06:30,800 --> 00:06:32,840 Bringing some of that French influence, 128 00:06:32,840 --> 00:06:35,920 Lots of onions, um, grassiness, 129 00:06:35,920 --> 00:06:39,680 richness from, um, French soups and sauces, 130 00:06:39,680 --> 00:06:41,840 serving it in the style of Korean bossam 131 00:06:41,840 --> 00:06:43,560 with a meat symphony. 132 00:06:44,520 --> 00:06:48,600 I'm making a gruyere rice to go along with the meat platter. 133 00:06:49,640 --> 00:06:53,880 For my braised meats component, I'm using a duck breast, pork belly, 134 00:06:53,880 --> 00:06:56,040 tofu and mushrooms. 135 00:06:56,040 --> 00:06:59,000 OK, OK, OK, OK, OK. 136 00:06:59,000 --> 00:07:00,560 There's a lot of elements, 137 00:07:00,560 --> 00:07:02,640 but Mr Curtis Stone is in the kitchen. 138 00:07:02,640 --> 00:07:04,600 I'm so determined. 139 00:07:04,600 --> 00:07:06,840 I am going to do the most today. 140 00:07:10,960 --> 00:07:12,800 Come on, mate. Getting there. 141 00:07:12,800 --> 00:07:16,080 My onions are taking forever to caramelise. 142 00:07:16,080 --> 00:07:18,840 Guys, this is such an exciting challenge. 143 00:07:18,840 --> 00:07:20,040 ANDY: Fusion is one of those things, 144 00:07:20,040 --> 00:07:22,320 when it's done well, when you get it right and you hit that sweet spot, 145 00:07:22,320 --> 00:07:23,440 that's... And it's like, 146 00:07:23,440 --> 00:07:24,920 "Why haven't I thought of this before?" 147 00:07:24,920 --> 00:07:25,920 "Why didn't I think of that?" 148 00:07:25,920 --> 00:07:27,240 Right, like French-Vietnamese. 149 00:07:27,240 --> 00:07:29,920 We wouldn't have the banh mi without fusion once upon a time. 150 00:07:31,520 --> 00:07:33,400 ANDY: And, yes, this challenge is about fusion, 151 00:07:33,400 --> 00:07:36,080 but it's all about great sauces, you know, 152 00:07:36,080 --> 00:07:37,440 because at the end of this challenge, 153 00:07:37,440 --> 00:07:39,160 someone's going to get their sauce on shelves. 154 00:07:39,160 --> 00:07:41,240 Yeah. CURTIS: The sauce is everything. 155 00:07:41,240 --> 00:07:42,280 Yep. 156 00:07:42,280 --> 00:07:44,000 I mean, there's something about walking into a home 157 00:07:44,000 --> 00:07:45,920 and smelling that someone's cooked for you, right? Yes! 158 00:07:45,920 --> 00:07:48,880 That bubbling, that simmering away. 159 00:07:48,880 --> 00:07:52,520 And at Coles, we sell products for people who are time-poor, 160 00:07:52,520 --> 00:07:55,000 people that want to get dinner on the table affordably, 161 00:07:55,000 --> 00:07:58,800 so if you can create a sauce that packs a punch with flavour 162 00:07:58,800 --> 00:08:01,600 and solves lots of these problems, it's gonna be a winner. 163 00:08:01,600 --> 00:08:03,720 I'm so excited. 164 00:08:03,720 --> 00:08:06,000 I am to the verge of jumping over there 165 00:08:06,000 --> 00:08:08,200 and get somebody out and take over. 166 00:08:08,200 --> 00:08:09,960 Doing good? Yeah, I'm going good. 167 00:08:09,960 --> 00:08:11,160 Are you going good? Awesome, yeah. 168 00:08:11,160 --> 00:08:12,800 Yeah, this is fun. 169 00:08:12,800 --> 00:08:14,120 Having fun. 170 00:08:15,360 --> 00:08:17,560 My strategy is going to stay really true 171 00:08:17,560 --> 00:08:21,120 to my sauce boss philosophy, which is versatility. 172 00:08:21,120 --> 00:08:25,920 OK, so I am making Italian meatballs in my Indo-Italian sauce 173 00:08:25,920 --> 00:08:27,480 with naan bread rolls. 174 00:08:27,480 --> 00:08:30,120 You should be able to pick up my Indo-Italian sauce 175 00:08:30,120 --> 00:08:32,720 and say tonight I'm making spaghetti meatballs for the kids, 176 00:08:32,720 --> 00:08:34,280 tomorrow I'm making a chicken curry 177 00:08:34,280 --> 00:08:38,200 or I'm going to baste my barbecue with it. 178 00:08:38,200 --> 00:08:41,240 Very conscious of the fact that I don't want my Indian spices 179 00:08:41,240 --> 00:08:43,440 to overpower the Italian spices. 180 00:08:43,440 --> 00:08:45,120 They really have to sing a song 181 00:08:45,120 --> 00:08:46,840 that's going to be melodious at the end of it. 182 00:08:48,120 --> 00:08:49,120 Oh, yes. 183 00:08:49,120 --> 00:08:55,600 So I'm using oregano and basil from, you know, the Italian influence. 184 00:08:55,600 --> 00:09:01,720 and my cumin, coriander, chilli and turmeric from a Indian influence. 185 00:09:04,520 --> 00:09:06,400 Sumeet. Hello! 186 00:09:06,400 --> 00:09:07,680 So what are the two cuisines? 187 00:09:07,680 --> 00:09:08,800 Indian? Yes. 188 00:09:08,800 --> 00:09:10,880 So I'm doing Indian and I'm doing Italian. 189 00:09:10,880 --> 00:09:14,600 So meatballs in naan bread rolls. 190 00:09:14,600 --> 00:09:17,760 I mean, my stomach just growled. I don't know if you heard that. 191 00:09:17,760 --> 00:09:21,440 But I love the sound of Indian with the comfort of a meatball. 192 00:09:21,440 --> 00:09:23,960 Yes. That sounds really interesting. 193 00:09:23,960 --> 00:09:27,120 You know, there's nothing better than showcasing the versatility 194 00:09:27,120 --> 00:09:30,080 of Indian curry sauces to the world. 195 00:09:30,080 --> 00:09:31,520 And it's always been one of those things 196 00:09:31,520 --> 00:09:33,160 that I've been really passionate about. 197 00:09:33,160 --> 00:09:35,360 Are you feeling a little bit of extra pressure 198 00:09:35,360 --> 00:09:37,280 because this is the dream? 199 00:09:37,280 --> 00:09:40,400 It totally is the dream. 200 00:09:40,400 --> 00:09:42,000 Lots of pressure. Yeah. 201 00:09:42,000 --> 00:09:43,560 But I'm so nervous. 202 00:09:43,560 --> 00:09:45,400 Sumeet, this is your moment to shine, 203 00:09:45,400 --> 00:09:47,000 so grab the bull by the horns. 204 00:09:47,000 --> 00:09:48,000 Get it! Thank you. 205 00:09:48,000 --> 00:09:49,480 Thanks so much. Thanks, Sumeet. 206 00:09:51,120 --> 00:09:52,840 I truly am feeling a lot of pressure. 207 00:09:54,280 --> 00:09:57,120 Sauce boss has been my thing always, right? 208 00:09:58,200 --> 00:09:59,640 Yes. 209 00:09:59,640 --> 00:10:01,600 Let's bring this home. 210 00:10:01,600 --> 00:10:04,240 So now to have the chance, 211 00:10:04,240 --> 00:10:08,560 my sauce jarred at all Coles stores Australia-wide... 212 00:10:10,280 --> 00:10:12,360 ..this is the challenge for me to win. 213 00:10:12,360 --> 00:10:15,640 Because this is... This is life-changing for me. 214 00:10:15,640 --> 00:10:17,680 Ah, yes. 215 00:10:27,768 --> 00:10:28,848 ALEX: Come on. 216 00:10:36,088 --> 00:10:37,248 Better. 217 00:10:37,248 --> 00:10:39,448 I sell sauces into supermarkets, 218 00:10:39,448 --> 00:10:43,568 so I'm approaching this from a very sales point of view. 219 00:10:44,608 --> 00:10:46,328 This could be my product on the shelf, 220 00:10:46,328 --> 00:10:49,168 not my customers' products, you know, not my suppliers' products. 221 00:10:49,168 --> 00:10:51,168 These are my products on other people's shelves 222 00:10:51,168 --> 00:10:53,568 and for the whole of Australia to have access to that, 223 00:10:53,568 --> 00:10:56,528 awesome stuff, massive tick off my bucket list. 224 00:10:56,528 --> 00:10:58,608 It's got to be marketable. It's got to sound cool. 225 00:10:58,608 --> 00:10:59,968 It's got to have a bringing name. 226 00:10:59,968 --> 00:11:01,728 So I'm going to bring a bringing name today. 227 00:11:02,688 --> 00:11:03,968 Crispy. Hi! 228 00:11:03,968 --> 00:11:06,328 (LAUGHS) OK, tell us the two cultures that you're borrowing from. 229 00:11:06,328 --> 00:11:09,128 OK, So I'm using Hawaii and Thai together. 230 00:11:09,128 --> 00:11:11,288 So kind of a spin on, like, huli-huli sauce. 231 00:11:11,288 --> 00:11:13,408 And I'm gonna call it my tuli-tuli sauce. 232 00:11:13,408 --> 00:11:16,888 (GASPS) I love the sound of that. Yeah. 233 00:11:16,888 --> 00:11:18,608 I think a lot of people in Australia 234 00:11:18,608 --> 00:11:20,288 would never have even heard of a huli-huli sauce. 235 00:11:20,288 --> 00:11:22,128 Probably not. Tell us what it is. 236 00:11:22,128 --> 00:11:23,848 It's pineapple-based, 237 00:11:23,848 --> 00:11:25,728 um, and you've got lots of stickiness in it, 238 00:11:25,728 --> 00:11:26,768 lots of sweetness in it. 239 00:11:26,768 --> 00:11:30,728 Um, I'm adding lemongrass, kaffir lime, ginger, 240 00:11:30,728 --> 00:11:33,688 so that you get those vibrant South-East Asian flavours. 241 00:11:33,688 --> 00:11:34,928 And what's your actual dish? 242 00:11:34,928 --> 00:11:37,528 OK, so, huli-huli chicken with rice 243 00:11:37,528 --> 00:11:41,008 and some sort of tropical salad in mind as well. 244 00:11:41,008 --> 00:11:43,168 I've got to say, I love a huli-huli sauce. 245 00:11:43,168 --> 00:11:45,648 And I love the name, the tuli-tuli sauce. 246 00:11:45,648 --> 00:11:47,408 I mean... I know, it's so fun. 247 00:11:47,408 --> 00:11:48,448 Alright. Good luck. 248 00:11:48,448 --> 00:11:50,208 Thanks, guys. Good luck, Crispy. 249 00:11:51,128 --> 00:11:55,168 Oh, he likes the concept, which adds more pressure to my back. 250 00:11:55,168 --> 00:11:57,848 Um, but I feel like I'm heading down the right path here, 251 00:11:57,848 --> 00:11:59,208 so happy days. 252 00:11:59,208 --> 00:12:00,568 It's bubbling away. 253 00:12:02,368 --> 00:12:04,728 I can't even separate yolks. (LAUGHS) 254 00:12:08,048 --> 00:12:09,368 Whoops. 255 00:12:09,368 --> 00:12:10,728 Nobody panic. 256 00:12:10,728 --> 00:12:12,408 Hi, Harry. Hello. 257 00:12:12,408 --> 00:12:17,448 So I'm doing a, um, sort of like Italian-Chinese fusion sauce 258 00:12:17,448 --> 00:12:18,968 with some pasta. 259 00:12:18,968 --> 00:12:20,728 Um, and a protein. 260 00:12:20,728 --> 00:12:22,488 Why Italian and Chinese? 261 00:12:22,488 --> 00:12:25,008 So I've got, uh, Italian heritage. 262 00:12:25,008 --> 00:12:26,888 So, um, Bolognese is in my blood, 263 00:12:26,888 --> 00:12:29,848 and, yeah, I thought if I can do a fusion "Bolognesey" type sauce... 264 00:12:29,848 --> 00:12:31,928 My nonna will kill me for saying that, but... 265 00:12:31,928 --> 00:12:33,208 (ALL LAUGH) 266 00:12:33,208 --> 00:12:36,048 So what's the Chinese part to it? 267 00:12:36,048 --> 00:12:37,688 I've got the five spice in there. 268 00:12:37,688 --> 00:12:41,408 Um, the shiitake, a little bit of soy and some oyster sauce as well. 269 00:12:41,408 --> 00:12:42,688 Oh, wow. Yeah. 270 00:12:42,688 --> 00:12:46,448 I... To me, Italian, like, Italian tomato sauce 271 00:12:46,448 --> 00:12:50,688 is all about the brightness and freshness. 272 00:12:50,688 --> 00:12:55,288 So I think watch out for overcomplicating the umami aspect 273 00:12:55,288 --> 00:12:57,408 'cause I think it could murky it up. OK. 274 00:12:57,408 --> 00:12:58,968 Just make sure you get that balance right. 275 00:13:00,248 --> 00:13:02,408 OK, Harry. Good luck mate. Thanks. 276 00:13:02,408 --> 00:13:05,248 Chinese and Italian flavours - 277 00:13:05,248 --> 00:13:07,408 they're two things you wouldn't normally put together. 278 00:13:08,648 --> 00:13:09,648 So with this sauce, 279 00:13:09,648 --> 00:13:12,768 it's all about balancing those aromats and spices. 280 00:13:12,768 --> 00:13:15,448 But I'm just having fun, you know, 281 00:13:15,448 --> 00:13:18,248 coming up with this weird, wacky idea. 282 00:13:18,248 --> 00:13:21,528 I want to go against the odds and, you know, surprise people. 283 00:13:21,528 --> 00:13:24,448 So I'm going to start, uh, the sauce, essentially 284 00:13:24,448 --> 00:13:26,048 how you'd start a bolognese or a ragu. 285 00:13:26,048 --> 00:13:29,008 Uh, and then, yeah, I guess the Chinese influence 286 00:13:29,008 --> 00:13:31,288 will be like a five spice kind of mix. 287 00:13:31,288 --> 00:13:33,648 I will do my best to make this not disgusting. 288 00:13:33,648 --> 00:13:36,648 And, but also, just like a once in a lifetime opportunity to, 289 00:13:36,648 --> 00:13:38,608 you know, have your face on a product 290 00:13:38,608 --> 00:13:40,408 in a national supermarket such as Coles. 291 00:13:40,408 --> 00:13:43,168 If I got my name on a sauce bottle, Mum would be there in a flash. 292 00:13:43,168 --> 00:13:44,968 She'd be buying out the whole bloody shop. 293 00:13:44,968 --> 00:13:46,408 (LAUGHS) 294 00:13:46,408 --> 00:13:47,848 Harry's Sauce in Coles? 295 00:13:47,848 --> 00:13:50,248 He's gonna have to go and visit my sauce in Coles. 296 00:13:50,248 --> 00:13:52,208 (BOTH LAUGH) 297 00:13:52,208 --> 00:13:55,288 Maybe we can have, like, Gary's Sauce in Coles. 298 00:13:55,288 --> 00:13:57,888 It's a Gill-Harry fusion sauce. Hillian sauce. 299 00:13:57,888 --> 00:13:59,248 Yeah. (BOTH LAUGH) 300 00:14:00,648 --> 00:14:02,288 The two countries I'm using today 301 00:14:02,288 --> 00:14:04,848 is Vietnam, obviously, shock horror, and Mexico. 302 00:14:04,848 --> 00:14:07,368 So I'm making banh xeo tacos. 303 00:14:07,368 --> 00:14:10,448 The simmer sauce is going to be like a really tomato base 304 00:14:10,448 --> 00:14:13,328 with lots of spice of paprika, chipotle. 305 00:14:13,328 --> 00:14:15,208 I'm basically a walking fusion, 306 00:14:15,208 --> 00:14:17,328 so hopefully I'll smash this as well. 307 00:14:18,128 --> 00:14:20,768 ANDY: Back in the happy place with a fish and a sauce. 308 00:14:20,768 --> 00:14:22,608 I want the countries, though. What have you got? 309 00:14:22,608 --> 00:14:26,528 Um, I'm going to do a mix of Morocco and India. 310 00:14:26,528 --> 00:14:27,808 No way! 311 00:14:27,808 --> 00:14:29,608 How come? I wouldn't have picked that for you. 312 00:14:29,608 --> 00:14:32,008 Um, I just really like the spice blend of chermoula 313 00:14:32,008 --> 00:14:33,888 and I really also like a fish goan curry. 314 00:14:33,888 --> 00:14:34,888 Right. 315 00:14:34,888 --> 00:14:36,728 So I'm trying to mix the two together. 316 00:14:36,728 --> 00:14:38,328 (CLANG!) Whee! 317 00:14:38,328 --> 00:14:39,768 That's a fallen knife. 318 00:14:40,808 --> 00:14:44,608 The two countries I'm doing today are America and India. 319 00:14:45,968 --> 00:14:48,888 My sauce is going to be kind of a play on a butter chicken, 320 00:14:48,888 --> 00:14:51,608 but make it really barbecue-y and a whole bunch of sides. 321 00:14:51,608 --> 00:14:53,208 So I really, really want to get immunity. 322 00:14:53,208 --> 00:14:55,008 I've never been up there. It'd be amazing. 323 00:14:55,008 --> 00:14:56,928 Straight ticket to the top 10. Yeah. 324 00:14:56,928 --> 00:15:01,048 CURTIS: Your sauce could be sold around the country. 325 00:15:01,048 --> 00:15:04,288 The only problem is you've only got 45 minutes to earn your spot! 326 00:15:04,288 --> 00:15:06,248 ANDY: Come on! Let's go! JEAN-CHRISTOPHE: Let's go! 327 00:15:13,568 --> 00:15:17,728 Wow, the smell in this kitchen is unbelievable. 328 00:15:17,728 --> 00:15:20,488 So please tell me what is going on. 329 00:15:20,488 --> 00:15:23,368 Concept-wise, I'm into Sav's concept. 330 00:15:23,368 --> 00:15:24,648 Lots of tomato. 331 00:15:24,648 --> 00:15:28,408 I think her two countries are obviously Sri Lankan and Thai. 332 00:15:28,408 --> 00:15:32,248 So she's doing, like, this red curry dish. 333 00:15:32,248 --> 00:15:34,568 Fish over the top, but she said it's very versatile. 334 00:15:34,568 --> 00:15:36,168 You know, it could be veg, it could be chicken. 335 00:15:36,168 --> 00:15:37,168 It could be whatever. 336 00:15:37,168 --> 00:15:39,728 She's going fish and pumpkin as the proteins. 337 00:15:39,728 --> 00:15:40,968 Oh, nice. 338 00:15:40,968 --> 00:15:42,808 Well, I want to tell you about Alex's dish. 339 00:15:43,968 --> 00:15:47,568 She's gonna do a mash up of Hawaiian and Thai. 340 00:15:47,568 --> 00:15:48,568 Cool! 341 00:15:48,568 --> 00:15:50,288 You know, in Hawaii they have that huli-huli sauce? 342 00:15:50,288 --> 00:15:51,328 Yes! 343 00:15:51,328 --> 00:15:52,808 So she's gonna do a tuli-tuli sauce. 344 00:15:52,808 --> 00:15:54,008 SOFIA: That's really cute. Nice. 345 00:15:54,008 --> 00:15:55,688 So, some Thai spices, you know, 346 00:15:55,688 --> 00:15:57,648 the freshness of lemongrass and ginger 347 00:15:57,648 --> 00:16:00,288 mixed in with the sweetness of the pineapple of Hawaii. 348 00:16:00,288 --> 00:16:03,888 So I love the idea on paper, but can she pull it off? 349 00:16:03,888 --> 00:16:05,968 I'm really excited about Sumeet. 350 00:16:05,968 --> 00:16:08,728 Of course, we all know this is Sumeet's challenge. 351 00:16:08,728 --> 00:16:10,408 Sauce boss! Yeah, sauce boss. 352 00:16:10,408 --> 00:16:12,608 And she's doing an Indian curry 353 00:16:12,608 --> 00:16:14,408 and then pairing it with Italian. 354 00:16:14,408 --> 00:16:15,408 OK. 355 00:16:15,408 --> 00:16:19,608 So she's gonna show it on meatballs and in a bun, 356 00:16:19,608 --> 00:16:21,648 but made with naan. 357 00:16:21,648 --> 00:16:24,288 It's showing even more versatility than I thought about. 358 00:16:24,288 --> 00:16:25,808 I am afraid for her in some ways, 359 00:16:25,808 --> 00:16:29,288 because, you know, when you want to succeed so badly at a challenge, 360 00:16:29,288 --> 00:16:30,928 you can really stumble and overthink it. Yep. 361 00:16:30,928 --> 00:16:32,048 The thing that I'm worried about 362 00:16:32,048 --> 00:16:35,928 is that she's going to try to show the versatility too much, 363 00:16:35,928 --> 00:16:38,208 and maybe not focus on the sauce. 364 00:16:38,208 --> 00:16:40,048 It's all about the sauce! 365 00:16:42,448 --> 00:16:44,168 Much better. 366 00:16:44,168 --> 00:16:47,128 My naan bread dough is resting, 367 00:16:47,128 --> 00:16:50,408 so it's just I'm giving it a bit of time to rise a bit more before, 368 00:16:50,408 --> 00:16:52,168 'cause that'll be the last thing that I do. 369 00:16:52,168 --> 00:16:57,808 I'm just getting my meatball mixture ready for, um, uh, the sauce. 370 00:16:57,808 --> 00:17:00,528 My big strategy in terms of sauce boss, 371 00:17:00,528 --> 00:17:04,488 has always been to bring the versatility of Indian cuisine 372 00:17:04,488 --> 00:17:08,688 to the average Australian home to make your life easy. 373 00:17:08,688 --> 00:17:10,648 Alright. 374 00:17:10,648 --> 00:17:14,128 You don't want to be spending three hours making a dish. 375 00:17:14,128 --> 00:17:16,368 You want it to be, like, snappy. 376 00:17:16,368 --> 00:17:18,408 Nothing easier than meatballs. 377 00:17:19,048 --> 00:17:21,328 (GASPS) They're massive, aren't they? 378 00:17:21,328 --> 00:17:23,448 I've got my meatballs shaped up. 379 00:17:23,448 --> 00:17:26,968 I'm doing these beautiful, generous-sized meatballs, 380 00:17:26,968 --> 00:17:30,408 essentially like you would get from a Italian nonna. 381 00:17:30,408 --> 00:17:32,008 Let's bring this home. 382 00:17:32,008 --> 00:17:33,768 I'm happy with the way they look. 383 00:17:33,768 --> 00:17:36,488 I'm happy with the flavours I've got there. 384 00:17:36,488 --> 00:17:38,368 My sauce is pretty much cooked, 385 00:17:38,368 --> 00:17:40,928 so I just have to blitz it together 386 00:17:40,928 --> 00:17:43,888 and then sort of, uh, make it a bit finer. 387 00:17:43,888 --> 00:17:46,208 I don't want it to be too smooth as well 388 00:17:46,208 --> 00:17:50,368 because, you know, Italian, Indian sauces, chunky sauces are nice. 389 00:17:50,368 --> 00:17:53,008 You want a little bit of chunk, we don't want it silky smooth. 390 00:17:54,928 --> 00:17:56,328 Oh, my God. 391 00:17:56,328 --> 00:17:58,128 Yummy! 392 00:17:59,288 --> 00:18:03,248 The smells are incredible. 393 00:18:03,248 --> 00:18:05,768 Having my sauce on the shelves 394 00:18:05,768 --> 00:18:07,088 would just be, like, a dream come true, 395 00:18:07,088 --> 00:18:08,768 an unbelievable dream come true. 396 00:18:10,008 --> 00:18:13,888 SOFIA: Today is all about bringing the world together in a sauce, 397 00:18:13,888 --> 00:18:15,888 and you have 30 minutes to do it. 398 00:18:15,888 --> 00:18:17,768 Whoo! Let's go! 399 00:18:21,808 --> 00:18:23,928 Go, Gill. Go, go, go! (IMITATES RACE CAR PASSING) 400 00:18:25,728 --> 00:18:27,688 (IMITATES RACE CAR PASSING) Bye! 401 00:18:27,688 --> 00:18:29,568 How are you going, Gilly? Oh, yeah. 402 00:18:29,568 --> 00:18:31,128 Cut short for time. 403 00:18:31,128 --> 00:18:32,808 MIMI: Oh, we're getting places. 404 00:18:32,808 --> 00:18:34,848 So by putting three different cuisines, 405 00:18:34,848 --> 00:18:37,288 so China, Korean and France, 406 00:18:37,288 --> 00:18:41,248 I'm definitely pushing the boundaries 407 00:18:41,248 --> 00:18:42,688 of this fusion challenge. 408 00:18:42,688 --> 00:18:44,008 But if there's any day to do it, 409 00:18:44,008 --> 00:18:46,368 it is when Mr Curtis Stone is in the kitchen. 410 00:18:46,368 --> 00:18:48,528 OK, baby, for you. 411 00:18:48,528 --> 00:18:52,648 My French onion Chinese master stock is in the pressure cooker. 412 00:18:52,648 --> 00:18:56,288 I need to get started on my Korean barbecue meats platter, 413 00:18:56,288 --> 00:18:58,808 and I need to get started on my kimchi. 414 00:18:58,808 --> 00:19:03,128 And I need to get as much of that gruyere stock into the rice 415 00:19:03,128 --> 00:19:04,648 so that the judges can taste it. 416 00:19:04,648 --> 00:19:05,768 Everything is on its way. 417 00:19:05,768 --> 00:19:09,728 If I stick to the plan, I should finish just right on the dot. 418 00:19:10,448 --> 00:19:11,448 Hi, Mimi. 419 00:19:11,448 --> 00:19:12,568 Hi, Poh. Hi, Curtis. Hi, Mimi. 420 00:19:12,568 --> 00:19:14,008 Big fan. Nice to meet you. 421 00:19:14,928 --> 00:19:17,008 I'm just thinking about me sitting at home 422 00:19:17,008 --> 00:19:19,168 and seeing Curtis Stone on television. 423 00:19:19,168 --> 00:19:21,168 And now I'm standing in front of him. 424 00:19:22,368 --> 00:19:24,288 He is... 425 00:19:24,288 --> 00:19:25,928 ..so tall! 426 00:19:25,928 --> 00:19:27,328 Nice to meet you too. 427 00:19:27,328 --> 00:19:29,208 I was so excited up there yesterday. 428 00:19:29,208 --> 00:19:31,688 I was like, "I can't believe I'm not down there!" 429 00:19:31,688 --> 00:19:32,808 But I am... 430 00:19:32,808 --> 00:19:34,688 You are today. I'm so glad that you're here today. 431 00:19:34,688 --> 00:19:36,248 What countries are you going to explore for us? 432 00:19:36,248 --> 00:19:37,928 Well, China and France. 433 00:19:37,928 --> 00:19:39,768 But really my family is from Hong Kong. 434 00:19:39,768 --> 00:19:41,808 So it is specifically Cantonese. Yeah. 435 00:19:41,808 --> 00:19:44,648 First thing I thought of was Chinese master stock. 436 00:19:44,648 --> 00:19:48,568 I really want that sweetness to come from onions. 437 00:19:48,568 --> 00:19:49,568 OK. 438 00:19:49,568 --> 00:19:51,688 So the France part of it was French onion soup. 439 00:19:51,688 --> 00:19:52,688 Yeah, right. 440 00:19:52,688 --> 00:19:56,168 I'm making a gruyere rice to go along with the meat platter, 441 00:19:56,168 --> 00:19:58,448 serving it in the style of Korean bossam 442 00:19:58,448 --> 00:20:01,368 with a kimchi and a lettuce wrap. 443 00:20:01,368 --> 00:20:03,808 I see. 444 00:20:04,968 --> 00:20:07,248 Do you have enough culture squashed in there? 445 00:20:07,248 --> 00:20:08,528 Well... 446 00:20:08,528 --> 00:20:12,288 Make sure you don't get too murky and get lost in there. 447 00:20:12,288 --> 00:20:16,928 It is a very tightrope line between fusion and confusion. 448 00:20:31,936 --> 00:20:34,096 GILLIAN: They're going to be deep-fried as well. 449 00:20:34,096 --> 00:20:35,376 Oh! Yep. 450 00:20:35,376 --> 00:20:37,776 Thanks for reminding me. Are you going to run out of time? 451 00:20:37,776 --> 00:20:40,176 No, I'm just running, not running out of time. 452 00:20:41,376 --> 00:20:43,616 Always forgetting something. 453 00:20:46,496 --> 00:20:48,176 You good, matey? 454 00:20:48,176 --> 00:20:49,536 I'm good, babe. How are you going? 455 00:20:49,536 --> 00:20:51,936 Good, good, good. Last...last dash. 456 00:20:51,936 --> 00:20:53,256 Hustle, hustle. 457 00:20:53,256 --> 00:20:55,656 Hustle before the finish line. 458 00:20:55,656 --> 00:20:59,056 Something fruitful better come from this tuli-tuli sauce today. 459 00:20:59,056 --> 00:21:01,416 Because I am really putting my heart into this. 460 00:21:01,416 --> 00:21:02,696 Top 10 around the corner, 461 00:21:02,696 --> 00:21:04,096 massive prize at hand, 462 00:21:04,096 --> 00:21:06,696 another, you know, immunity from the next elimination. 463 00:21:06,696 --> 00:21:08,776 It's a huge win today, whoever's getting it. 464 00:21:08,776 --> 00:21:10,976 And I bloody well hope that's me. 465 00:21:10,976 --> 00:21:14,856 I'm still waiting for my chicken to be cooked in that sauce 466 00:21:14,856 --> 00:21:17,136 before whacking it on the grill. 467 00:21:17,136 --> 00:21:19,296 Rice is on the stove and I'm just going to work out 468 00:21:19,296 --> 00:21:22,816 a little South-East Asian salad number. 469 00:21:22,816 --> 00:21:24,376 Um, OK. 470 00:21:24,376 --> 00:21:25,776 Salad, salad, salad. 471 00:21:27,336 --> 00:21:32,096 So I'm rolling with a little Thai-Hawaiian fusion salad here. 472 00:21:32,096 --> 00:21:33,496 I'm gonna go pineapple. 473 00:21:33,496 --> 00:21:36,896 I'm gonna bring the crispness and the coolness from the cucumber. 474 00:21:36,896 --> 00:21:41,016 And I'm thinking, like, a little tropical note of coconut 475 00:21:41,016 --> 00:21:44,296 and also like a South-East Asian of peanuts as well. 476 00:21:45,136 --> 00:21:49,776 I garnish with lime to kind of counteract the sweetness 477 00:21:49,776 --> 00:21:52,296 of that tuli-tuli sauce. 478 00:21:52,296 --> 00:21:55,256 This tuli-tuli sauce is so much fun. 479 00:21:55,256 --> 00:21:58,976 It's sweet, it's savoury, it's spicy, it's tangy. 480 00:21:58,976 --> 00:22:00,576 It's like a sticky sensation. 481 00:22:00,576 --> 00:22:01,936 ANDY: Where's the tuli-tuli? 482 00:22:01,936 --> 00:22:04,256 My tuli-tuli, it's bubbling away. 483 00:22:05,296 --> 00:22:06,456 That's cool. 484 00:22:06,456 --> 00:22:07,936 Yeah? Cool. 485 00:22:07,936 --> 00:22:10,056 Maybe we can call it a cooli-cooli. 486 00:22:10,056 --> 00:22:12,736 Hey, aren't you the sales rep? 487 00:22:12,736 --> 00:22:14,136 True, true. 488 00:22:14,136 --> 00:22:15,656 You should be selling it to me. 489 00:22:15,656 --> 00:22:17,256 I think I might have. 490 00:22:18,096 --> 00:22:19,736 Sorry, I'm pinching some sugar. 491 00:22:20,696 --> 00:22:21,696 Perfect. 492 00:22:24,056 --> 00:22:26,216 Oh, my God, this pumpkin is so cumbersome. 493 00:22:26,216 --> 00:22:29,496 We're all getting saucy in 15 minutes! 494 00:22:29,496 --> 00:22:32,616 Can I have a fork, please? Two forks? 495 00:22:32,616 --> 00:22:34,256 I'll get it. Thank you. 496 00:22:36,896 --> 00:22:38,456 You got Poh running in high heels. 497 00:22:38,456 --> 00:22:39,976 Oh! I didn't even know the forks were there. 498 00:22:44,456 --> 00:22:45,976 How's it going, Joshy? 499 00:22:45,976 --> 00:22:47,896 It tastes yum. 500 00:22:47,896 --> 00:22:49,616 I do really like it. 501 00:22:49,616 --> 00:22:53,336 I'm making a Jamaican inspired mojo Cuban marinade. 502 00:22:53,336 --> 00:22:55,576 I'm adding a lot of that Jamaican spice to, you know, 503 00:22:55,576 --> 00:22:58,296 make sure that fusion, it hits the brief. 504 00:22:58,296 --> 00:23:00,176 Mojo actually means magic, 505 00:23:00,176 --> 00:23:03,736 so hopefully this ends up tasting magical as well. (CHUCKLES) 506 00:23:04,976 --> 00:23:06,616 LACHLAN: Do you want coriander, Darrsh? 507 00:23:06,616 --> 00:23:08,456 Yeah. Thanks, mate. Just chuck it under there. 508 00:23:08,456 --> 00:23:09,456 You're a legend. 509 00:23:09,456 --> 00:23:14,056 I have made a barbecue butter chicken sauce. 510 00:23:14,056 --> 00:23:15,936 I would love Australia to taste this sauce, 511 00:23:15,936 --> 00:23:17,656 'cause I think it's delicious. 512 00:23:17,656 --> 00:23:21,696 The two countries I'm doing today are America and India. 513 00:23:21,696 --> 00:23:23,096 And it's a bit of fusion. 514 00:23:23,096 --> 00:23:24,976 It's a bit of funky something extra 515 00:23:24,976 --> 00:23:26,696 to your regular butter chicken on a midweek. 516 00:23:26,696 --> 00:23:30,136 Uh, my two countries are Moroccan and Indian. 517 00:23:30,136 --> 00:23:33,336 And I'm going to be doing a Kashmiri chermoula curry sauce. 518 00:23:37,936 --> 00:23:40,176 We'll be right. It tastes... I think it tastes pretty good. 519 00:23:40,176 --> 00:23:41,496 I'm just trying to put some more 520 00:23:41,496 --> 00:23:42,896 of the chermoula spice blend in there 521 00:23:42,896 --> 00:23:45,216 to bring that Moroccan side of it out. 522 00:23:47,336 --> 00:23:49,496 That could be your friend. 523 00:23:51,296 --> 00:23:54,456 NAT: My mom created her own version of satay sauce 524 00:23:54,456 --> 00:23:57,656 that everyone used to just, like, froth on. 525 00:23:57,656 --> 00:24:01,176 I think it's not possible to get a better version 526 00:24:01,176 --> 00:24:02,256 of my mom's satay sauce, 527 00:24:02,256 --> 00:24:07,016 but I do love this Indonesian and Thai version. 528 00:24:07,016 --> 00:24:09,856 I'm gonna serve it with pork skewers. 529 00:24:09,856 --> 00:24:12,056 Let's get it dark. ANDY: Get it! 530 00:24:12,056 --> 00:24:14,616 Get this bread. Let's get this bread. 531 00:24:16,176 --> 00:24:18,536 GILLIAN: Hey, the tacos look great. 532 00:24:18,536 --> 00:24:20,176 They're crispy. 533 00:24:20,176 --> 00:24:25,376 You can definitely taste the fusion of Vietnamese and Mexican cuisine. 534 00:24:25,376 --> 00:24:26,856 Mm! 535 00:24:30,016 --> 00:24:32,536 Every time you hover it fills me with fear. 536 00:24:32,536 --> 00:24:33,736 I'm a hoverer. 537 00:24:35,416 --> 00:24:37,016 It should fill you with good luck. 538 00:24:37,016 --> 00:24:38,296 Great energy. 539 00:24:38,296 --> 00:24:39,296 Yeah. (LAUGHS) 540 00:24:40,736 --> 00:24:42,296 HARRY: Feeling good. Um... 541 00:24:42,296 --> 00:24:44,376 It's just cooking something from the heart, I suppose. 542 00:24:44,376 --> 00:24:45,376 Like it's got Italian 543 00:24:45,376 --> 00:24:47,856 and, you know, I love getting creative with different cuisines. 544 00:24:47,856 --> 00:24:52,096 I'm making a Chinese-inspired ragu. 545 00:24:53,376 --> 00:24:56,096 They might get the idea in the dish, but they also might not. 546 00:24:56,096 --> 00:24:58,456 Um, I mean, if I walked over and just saw that, 547 00:24:58,456 --> 00:24:59,936 I probably wouldn't know either. 548 00:24:59,936 --> 00:25:01,176 So... (LAUGHS) 549 00:25:01,176 --> 00:25:03,616 So I've got my pasta ready to go, 550 00:25:03,616 --> 00:25:06,416 and base of my sauce is on the go. 551 00:25:06,416 --> 00:25:08,576 Are you blending? Yes. 552 00:25:08,576 --> 00:25:10,376 Are you serving it with pasta? Yeah. 553 00:25:10,376 --> 00:25:11,856 (CHUCKLES) Is that alright? 554 00:25:11,856 --> 00:25:14,256 Mate, you can do whatever you want. 555 00:25:14,256 --> 00:25:16,176 As long as it's within the bounds of the challenge. 556 00:25:16,176 --> 00:25:17,536 Yeah, exactly. 557 00:25:19,176 --> 00:25:20,496 I haven't seasoned it yet 558 00:25:20,496 --> 00:25:22,736 'cause I'm seasoning it with oyster sauce and soy sauce. 559 00:25:23,976 --> 00:25:25,416 Give me a yell when that goes in. 560 00:25:26,736 --> 00:25:28,976 Poh said the sauce, it has to be balanced. 561 00:25:30,336 --> 00:25:31,856 I'm just backing myself, yeah. 562 00:25:31,856 --> 00:25:33,896 No, I'm happy with, like, the base of the sauce here. 563 00:25:35,256 --> 00:25:36,696 Doing something weird and wacky, 564 00:25:36,696 --> 00:25:38,496 and I think if I can pull it off, 565 00:25:38,496 --> 00:25:40,896 like, it's definitely something that could be 566 00:25:40,896 --> 00:25:42,176 one of the best dishes of the day. 567 00:25:45,016 --> 00:25:47,256 You're cooking for a spot in the top 10 568 00:25:47,256 --> 00:25:50,136 with only 10 minutes to go! 569 00:25:50,136 --> 00:25:51,656 Come on, let's go! 570 00:25:52,896 --> 00:25:54,496 Move that pasta! 571 00:25:54,496 --> 00:25:55,856 (LAUGHS) 572 00:25:59,896 --> 00:26:03,336 I am so stressed looking up at the clock. 573 00:26:05,016 --> 00:26:06,376 Time is just flying. 574 00:26:07,896 --> 00:26:09,416 Thank goodness that's off. 575 00:26:09,416 --> 00:26:14,096 I finally, finally got my fish filleted. 576 00:26:15,216 --> 00:26:17,736 Hi, Sav. How are you? I'm good, Chef. 577 00:26:17,736 --> 00:26:21,736 So Sri Lanka and Thai together? And Thailand. Yeah, yeah. 578 00:26:21,736 --> 00:26:23,976 Can I taste it? Yeah. 579 00:26:25,376 --> 00:26:26,856 Yeah? 580 00:26:26,856 --> 00:26:28,096 Oh, God. 581 00:26:28,096 --> 00:26:30,936 I've been really distracted by the Murray cod, 582 00:26:30,936 --> 00:26:35,016 and I have completely forgot to actually taste the sauce. 583 00:26:35,936 --> 00:26:37,496 It's still obviously ticking along. 584 00:26:37,496 --> 00:26:38,976 It needs to be finished. 585 00:26:50,216 --> 00:26:51,296 (GASPS) 586 00:26:53,776 --> 00:26:54,776 Wow. 587 00:27:01,936 --> 00:27:03,256 (JEAN-CHRISTOPHE GASPS) 588 00:27:03,256 --> 00:27:04,256 Ooh! 589 00:27:05,336 --> 00:27:07,496 Ooh, that is hot. OK. 590 00:27:07,496 --> 00:27:09,976 So do you think this is the right balance, the right seasoning? 591 00:27:09,976 --> 00:27:12,896 It's not. I didn't...I didn't think I was making it that hot. 592 00:27:12,896 --> 00:27:15,816 I am definitely concerned about the balance of the sauce 593 00:27:15,816 --> 00:27:19,056 and I've literally got no time left to go, to be honest. 594 00:27:19,056 --> 00:27:20,536 We're...we're good. 595 00:27:20,536 --> 00:27:23,216 But, look, you never give up in this kitchen. 596 00:27:23,216 --> 00:27:24,896 You've still got to keep on keeping on. 597 00:27:27,176 --> 00:27:28,376 Alright, cod boy. 598 00:27:29,536 --> 00:27:31,776 SOFIA: Five minutes left, everyone! 599 00:27:34,776 --> 00:27:36,056 SUMEET: Nearly done. 600 00:27:36,056 --> 00:27:38,176 I taste my sauce. 601 00:27:38,176 --> 00:27:40,176 Yummy! 602 00:27:40,176 --> 00:27:42,496 I wanted it to have 603 00:27:42,496 --> 00:27:46,696 the Italian flavours of basil and parsley and oregano 604 00:27:46,696 --> 00:27:48,056 to really shine. 605 00:27:48,056 --> 00:27:51,176 And I wanted it to have a kick of chilli. 606 00:27:51,176 --> 00:27:55,056 And with Indian food and acidity levels all balanced 607 00:27:55,056 --> 00:27:56,696 with some fresh lime. 608 00:27:56,696 --> 00:27:58,536 And it truly has. 609 00:28:03,456 --> 00:28:07,176 I've got my generous meatballs in my Indian-Italian simmer sauce 610 00:28:07,176 --> 00:28:08,896 sitting in a beautiful bowl. 611 00:28:08,896 --> 00:28:11,176 I've got my two naans smothered with 612 00:28:11,176 --> 00:28:14,216 my chilli, garlic, oregano compound butter. 613 00:28:14,216 --> 00:28:16,816 Oh, my God, that's looking stunning! 614 00:28:16,816 --> 00:28:20,256 I'm super excited with the way the dish looks. 615 00:28:20,256 --> 00:28:22,656 It's generous. It's homely. 616 00:28:22,656 --> 00:28:24,656 Oh, my God. So yum. 617 00:28:24,656 --> 00:28:27,456 This is a sauce that if I had it in my house, 618 00:28:27,456 --> 00:28:29,536 I would use it in so many different ways. 619 00:28:29,536 --> 00:28:32,496 I just hope that the judges are able to see that too. 620 00:28:34,096 --> 00:28:35,096 God! 621 00:28:35,096 --> 00:28:36,976 We want magic in a bottle! 622 00:28:36,976 --> 00:28:39,096 You have two minutes to go. ANDY: Come on! 623 00:28:39,096 --> 00:28:41,256 JEAN-CHRISTOPHE: Come on! Let's go. Final push! 624 00:28:41,256 --> 00:28:42,736 (CHUCKLES) Let's go. 625 00:28:49,216 --> 00:28:51,896 GILL: Oh, yeah, baby girl. This is what I like to see. 626 00:28:53,696 --> 00:28:54,696 OK. That's nice. 627 00:28:55,896 --> 00:28:57,736 It's so weird, but it's nice. 628 00:28:57,736 --> 00:28:59,336 Why am I like this, Gill? 629 00:28:59,336 --> 00:29:01,176 Why is it always... Me too. 630 00:29:01,176 --> 00:29:03,496 Once again, I'm running out of time. 631 00:29:03,496 --> 00:29:06,016 I spent so much time on the sauce, I got caught up. 632 00:29:06,016 --> 00:29:09,496 I don't know, I just... I'm freaking out. Like... (CHUCKLES) 633 00:29:12,016 --> 00:29:13,176 Oh! 634 00:29:13,176 --> 00:29:14,296 Whee! 635 00:29:14,296 --> 00:29:16,016 Whoa, whoa, Harry. 636 00:29:17,216 --> 00:29:18,616 Oh, my God. 637 00:29:20,536 --> 00:29:22,096 (LAUGHS) 638 00:29:23,096 --> 00:29:25,256 I've got to start multitasking. 639 00:29:25,256 --> 00:29:30,456 So I'm gonna cook the pipis and finish the pasta at the same time. 640 00:29:30,456 --> 00:29:32,296 Toss 'em through the sauce. 641 00:29:34,336 --> 00:29:35,856 I'm just piling everything on. 642 00:29:35,856 --> 00:29:37,456 It's coming down to the wire. 643 00:29:37,456 --> 00:29:40,776 We're losing our marbles, Has. Oh, I haven't had marbles for weeks. 644 00:29:40,776 --> 00:29:42,136 (LAUGHS) 645 00:29:43,776 --> 00:29:46,216 Come on, let me out, let me out, let me out! 646 00:29:46,216 --> 00:29:48,256 This competition does something to your brain. 647 00:29:48,256 --> 00:29:50,616 And you just think that you have more time than you do. 648 00:29:50,616 --> 00:29:52,736 Save me! 649 00:29:52,736 --> 00:29:54,336 You can't explain it. 650 00:29:55,616 --> 00:29:57,496 (SPEAKS FRENCH) 651 00:29:57,496 --> 00:30:00,176 Only 30 seconds left! 652 00:30:00,176 --> 00:30:02,416 SOFIA: 30 seconds! 653 00:30:08,096 --> 00:30:09,696 I'm opening! (HISSES) 654 00:30:09,696 --> 00:30:12,176 It's the magic and the curse of MasterChef. 655 00:30:12,176 --> 00:30:13,576 It just happened. 656 00:30:13,576 --> 00:30:15,456 Letting off some steam. 657 00:30:15,456 --> 00:30:20,176 I have worked so hard on this three-cuisine dish for Curtis Stone. 658 00:30:20,176 --> 00:30:21,896 Tofu. Let's go. 659 00:30:21,896 --> 00:30:24,736 And the French onion Chinese master stock is ready to go, 660 00:30:24,736 --> 00:30:26,776 and I'm ready to plate up. 661 00:30:26,776 --> 00:30:28,176 I'm just gonna use my hands. 662 00:30:28,176 --> 00:30:30,736 I need to run through the list of things that I need to get done. 663 00:30:30,736 --> 00:30:31,776 Come on! 664 00:30:31,776 --> 00:30:33,856 Because I'm working with so many elements - 665 00:30:33,856 --> 00:30:37,616 lettuce, rice, Korean meat, kimchi. 666 00:30:37,616 --> 00:30:39,576 Not taking it easy on myself today, am I? 667 00:30:39,576 --> 00:30:41,536 That is hot. 668 00:30:44,216 --> 00:30:45,816 CURTIS: Alright, you're done in 10... 669 00:30:45,816 --> 00:30:50,376 ALL JUDGES: Nine, eight, seven, six, 670 00:30:50,376 --> 00:30:55,616 five, four, three, two, one. 671 00:30:55,616 --> 00:30:57,616 Yes! Well done. 672 00:30:58,456 --> 00:30:59,576 Oh, dang! 673 00:30:59,576 --> 00:31:00,576 What? 674 00:31:00,576 --> 00:31:01,896 Oh, my God! 675 00:31:01,896 --> 00:31:03,976 (LAUGHS) 676 00:31:03,976 --> 00:31:05,616 Darrsh! Whoa! 677 00:31:05,616 --> 00:31:07,176 Oh, man. Yum. 678 00:31:11,416 --> 00:31:13,376 Dude! 679 00:31:13,376 --> 00:31:15,576 Oh, sorry, I smashed you again! 680 00:31:15,576 --> 00:31:17,056 Ouch. Sorry! 681 00:31:17,656 --> 00:31:18,736 Well done. 682 00:31:18,736 --> 00:31:20,776 I feel a little frazzled. 683 00:31:20,776 --> 00:31:22,296 I'm just processing. 684 00:31:22,296 --> 00:31:24,536 Um, and I always do this to myself 685 00:31:24,536 --> 00:31:26,696 where I try and get a million and one things on the plate. 686 00:31:26,696 --> 00:31:28,176 Um... 687 00:31:29,176 --> 00:31:31,576 There's no sauce on the plate. 688 00:31:31,576 --> 00:31:33,336 Couldn't get it on there. 689 00:31:33,336 --> 00:31:34,336 I've left... 690 00:31:35,536 --> 00:31:36,736 ..the sauce... 691 00:31:37,816 --> 00:31:39,176 ..off the plate... 692 00:31:40,296 --> 00:31:42,296 ..on a sauce challenge day. 693 00:31:46,056 --> 00:31:47,456 Ah! 694 00:31:52,696 --> 00:31:57,056 The first dish we'd like to taste belongs to...Alex! 695 00:31:59,656 --> 00:32:01,256 Come on, Crispy! 696 00:32:06,016 --> 00:32:07,296 OK, Crispy. What do you call this? 697 00:32:08,416 --> 00:32:10,976 Tuli-tuli chicken drumsticks. 698 00:32:10,976 --> 00:32:12,496 She's pretty happy with that one. 699 00:32:12,496 --> 00:32:14,456 (LAUGHS) 700 00:32:14,456 --> 00:32:16,616 I am, yeah. Very cute. 701 00:32:16,616 --> 00:32:18,376 Tell me about the flavours that are in the dish. 702 00:32:18,376 --> 00:32:21,696 OK, so essentially, um, a huli-huli sauce 703 00:32:21,696 --> 00:32:23,496 is very pineapple forward. 704 00:32:23,496 --> 00:32:26,096 Low notes of chillies and sweetness. 705 00:32:26,096 --> 00:32:28,616 And then I've combined it with the Thai. 706 00:32:28,616 --> 00:32:31,696 So there's hints of lemongrass and ginger, 707 00:32:31,696 --> 00:32:32,856 um, some lime as well. 708 00:32:33,816 --> 00:32:35,096 I think we should taste it. 709 00:32:59,056 --> 00:33:02,056 Your sauce is glossy, it's thick, 710 00:33:02,056 --> 00:33:03,616 it's the right consistency. 711 00:33:03,616 --> 00:33:05,136 It's also too sweet. 712 00:33:05,136 --> 00:33:06,136 Oh, no! 713 00:33:06,136 --> 00:33:10,576 But when I squeezed that lime over it, it totally changed it. 714 00:33:11,456 --> 00:33:14,576 It made it into this kind of sweet and sour sauce, 715 00:33:14,576 --> 00:33:18,256 which is a wonderful sort of a glazey kind of sauce 716 00:33:18,256 --> 00:33:19,616 to put over chicken. 717 00:33:19,616 --> 00:33:21,976 It's good. Well done. 718 00:33:21,976 --> 00:33:24,216 The way you've named the dish is playful. 719 00:33:24,216 --> 00:33:26,136 Even the sweetness of it, 720 00:33:26,136 --> 00:33:29,456 which I...I know is part of the traditional dish, 721 00:33:29,456 --> 00:33:33,016 there's...there's just something really joyful about eating it. 722 00:33:33,016 --> 00:33:37,216 And with that sort of the char on those drumsticks, 723 00:33:37,216 --> 00:33:39,696 I mean, you think of a drumstick or a wing or anything, 724 00:33:39,696 --> 00:33:41,656 like, you want it to be sweet and sticky. 725 00:33:41,656 --> 00:33:44,816 So, Alex, I think you're tuli-tuli is super cooli. 726 00:33:44,816 --> 00:33:47,416 Yeah! I like that you said it. 727 00:33:47,416 --> 00:33:50,016 To get this consistency, 728 00:33:50,016 --> 00:33:51,696 which I have to say, 729 00:33:51,696 --> 00:33:53,936 it is...delicious. 730 00:33:53,936 --> 00:33:55,216 Crispy, well done. 731 00:33:59,576 --> 00:34:01,896 Good job, girl. Thanks, mate. 732 00:34:01,896 --> 00:34:03,736 Next up is Sav. Yeah! 733 00:34:03,736 --> 00:34:05,296 CURTIS: Come on, Sav! 734 00:34:07,616 --> 00:34:10,576 My only thought as I'm walking up to the judges is, 735 00:34:10,576 --> 00:34:12,816 "I hope that the sauce is actually balanced enough." 736 00:34:12,816 --> 00:34:16,016 I really want it to be quite chilly forward, 737 00:34:16,016 --> 00:34:19,696 but not just blow the judges face off. 738 00:34:19,696 --> 00:34:22,736 Sav, what's your dish and which countries are you repping? 739 00:34:22,736 --> 00:34:24,576 I've made a red sauce 740 00:34:24,576 --> 00:34:27,656 inspired by the flavours of Sri Lanka and Thailand 741 00:34:27,656 --> 00:34:32,656 with a cod, pumpkin and some crispy peanuts with lime leaf. 742 00:34:32,656 --> 00:34:33,696 Let's try it. 743 00:35:06,616 --> 00:35:10,456 Sav, the spice work - huge tick. 744 00:35:11,936 --> 00:35:16,456 The richness versus the acidity and warmth, 745 00:35:16,456 --> 00:35:18,696 it is so good. 746 00:35:19,696 --> 00:35:24,176 SOFIA: It is stunning, that, like, vibrant saffron colour. 747 00:35:24,176 --> 00:35:27,496 And all of those warm flavours that people associate with red curry 748 00:35:27,496 --> 00:35:28,816 are in there. 749 00:35:28,816 --> 00:35:31,736 And if you were to take out the big prize, 750 00:35:31,736 --> 00:35:33,856 I just hope that they wouldn't tone down the spice, 751 00:35:33,856 --> 00:35:37,136 because I love it and I think people need to build up their tolerance. 752 00:35:37,136 --> 00:35:40,176 CURTIS: The flavours are even more vibrant than the colour 753 00:35:40,176 --> 00:35:42,496 and you could just literally serve it on anything - 754 00:35:42,496 --> 00:35:46,696 vegetables, chicken, beef, pork, fish - you name it. 755 00:35:46,696 --> 00:35:47,736 You should be proud of it. 756 00:35:47,736 --> 00:35:48,736 Thank you. 757 00:35:48,736 --> 00:35:49,976 JEAN-CHRISTOPHE: I'm mesmerised. 758 00:35:49,976 --> 00:35:52,536 You get attracted by the colours and the smell 759 00:35:52,536 --> 00:35:54,696 and you try to work out what is inside. 760 00:35:54,696 --> 00:35:55,696 It's just you... 761 00:35:55,696 --> 00:35:56,856 In fact, you don't want to know. 762 00:35:56,856 --> 00:35:58,336 You just want to enjoy it. 763 00:35:58,336 --> 00:36:00,216 The textures, 764 00:36:00,216 --> 00:36:02,056 the smell, 765 00:36:02,056 --> 00:36:03,776 the flavours - 766 00:36:03,776 --> 00:36:05,096 it's fantastic. 767 00:36:06,096 --> 00:36:08,216 ANDY: Go, Sav! Thank you. Thank you. 768 00:36:08,216 --> 00:36:09,376 Yes! 769 00:36:10,296 --> 00:36:12,016 Good job. Thanks, guys. 770 00:36:13,976 --> 00:36:16,416 The next dish we'd like to taste is Mimi's. 771 00:36:16,416 --> 00:36:18,136 Yes! Come on down, Mimi. 772 00:36:21,416 --> 00:36:22,776 Ah! 773 00:36:22,776 --> 00:36:28,336 My dish is the least saucy of all sauces in this challenge. 774 00:36:31,416 --> 00:36:33,096 (SIGHS) 775 00:36:35,256 --> 00:36:36,816 Where's the sauce?! 776 00:36:50,640 --> 00:36:52,360 Where's the sauce?! 777 00:36:52,360 --> 00:36:53,400 Ran out of time. 778 00:36:54,480 --> 00:36:56,240 Oh, Mimi, you're gonna make me cry. 779 00:36:56,240 --> 00:36:57,920 I know. 780 00:36:57,920 --> 00:37:00,200 Start by telling us what sauce you made 781 00:37:00,200 --> 00:37:03,440 and what two different countries you brought together to make that sauce. 782 00:37:03,440 --> 00:37:06,200 My first thought was Chinese master stock. 783 00:37:06,200 --> 00:37:09,080 I just really wanted to bring French influence into that, 784 00:37:09,080 --> 00:37:12,040 in the form of it being a French onion soup 785 00:37:12,040 --> 00:37:15,960 with Korean meats, kimchi and gruyere rice. 786 00:37:17,280 --> 00:37:18,640 I'm gonna go first. 787 00:37:42,640 --> 00:37:44,040 Mimi, I'm gutted. 788 00:37:44,040 --> 00:37:45,560 Yeah, me too. 789 00:37:45,560 --> 00:37:48,160 I could smell it when I came past your station 790 00:37:48,160 --> 00:37:49,840 and I thought it was really special. 791 00:37:50,680 --> 00:37:53,320 So it's a bummer because the truth is, it's not on the table, 792 00:37:53,320 --> 00:37:55,840 so there's no real way for us to judge it. 793 00:37:55,840 --> 00:37:57,320 Yeah. Yeah. 794 00:37:57,320 --> 00:37:59,680 You need to really grasp your time management. 795 00:37:59,680 --> 00:38:03,160 That is one of the most important things in our business. 796 00:38:03,160 --> 00:38:04,800 ANDY: Good cooking, no sauce. 797 00:38:05,760 --> 00:38:08,200 Learn from your mistakes, is all I'll say. 798 00:38:08,200 --> 00:38:10,120 I'll keep trying. Thank you so much. 799 00:38:10,120 --> 00:38:12,320 Thanks, Mimi. Thank you. 800 00:38:12,320 --> 00:38:13,600 Chin up. 801 00:38:13,600 --> 00:38:14,600 It's huge. 802 00:38:14,600 --> 00:38:17,000 It's huge to have missed the brief on a day like this. 803 00:38:17,000 --> 00:38:20,360 Especially because if I did plate the sauce, 804 00:38:20,360 --> 00:38:22,120 this would have been a knock-out dish. 805 00:38:23,120 --> 00:38:24,480 Good job. All good, my love. 806 00:38:25,480 --> 00:38:26,920 Nat. 807 00:38:26,920 --> 00:38:30,520 I bought Thailand and Indonesia together. Sassy satay. 808 00:38:30,520 --> 00:38:33,000 It looks like a very simple dish, satay. 809 00:38:33,000 --> 00:38:36,600 But what you've done is brought this incredible wave of flavours 810 00:38:36,600 --> 00:38:38,960 and there's...there's really beautiful balance there. 811 00:38:38,960 --> 00:38:40,880 Lachy! Lachy. 812 00:38:40,880 --> 00:38:43,560 I've gone with Morocco and India. 813 00:38:43,560 --> 00:38:46,400 I've made a Kashmiri chermoula fish curry. 814 00:38:46,400 --> 00:38:48,080 ANDY: The pops of mustard seeds come through, 815 00:38:48,080 --> 00:38:49,640 so you're taken to Goa, 816 00:38:49,640 --> 00:38:52,600 but then you're also transported to Morocco with the chermoula. 817 00:38:52,600 --> 00:38:54,440 And then you've got that funk and the twang 818 00:38:54,440 --> 00:38:55,520 from the preserved lemon. 819 00:38:55,520 --> 00:38:57,360 You've done such a good job, man. 820 00:38:57,360 --> 00:38:58,400 Josh Clarke! 821 00:38:58,400 --> 00:39:01,720 I made a Jamaican-inspired Cuban mojo. 822 00:39:01,720 --> 00:39:05,320 CURTIS: Your sauce is bright, it is fruity, it is spiced. 823 00:39:05,320 --> 00:39:07,320 I worry a little bit about the colour, 824 00:39:07,320 --> 00:39:08,720 because what we're talking about here 825 00:39:08,720 --> 00:39:10,840 is putting this in a jar and sticking it on shelf. 826 00:39:10,840 --> 00:39:12,520 But, wow, does it pack a punch, mate. 827 00:39:12,520 --> 00:39:13,520 Thank you, guys. 828 00:39:13,520 --> 00:39:15,800 Gill. Come on, Gill! 829 00:39:15,800 --> 00:39:17,360 What is your sauce? 830 00:39:17,360 --> 00:39:19,160 It's tomato-based with peppers 831 00:39:19,160 --> 00:39:21,960 and I've used Vietnam and Mexico 832 00:39:21,960 --> 00:39:25,200 and made banh xeo tacos with pulled pork. 833 00:39:25,200 --> 00:39:28,400 I can really taste that thing that you're always about, 834 00:39:28,400 --> 00:39:30,760 which is those punchy South-East Asian flavours. 835 00:39:30,760 --> 00:39:32,520 The sauce just needed a bit of reduction. 836 00:39:32,520 --> 00:39:33,520 Thanks, Gill. Thanks, Gill. 837 00:39:33,520 --> 00:39:34,640 Thank you. 838 00:39:34,640 --> 00:39:35,640 Let's go, Darrsh. 839 00:39:35,640 --> 00:39:38,240 I brought you guys a barbecue butter chicken. 840 00:39:38,240 --> 00:39:40,440 So butter chicken - India. 841 00:39:40,440 --> 00:39:42,040 Barbecue from...? 842 00:39:42,040 --> 00:39:44,080 (AMERICAN ACCENT) The United States of America. 843 00:39:44,080 --> 00:39:45,640 (ALL LAUGH) 844 00:39:45,640 --> 00:39:49,080 CURTIS: It's a tasty dish, there's no question. The butter chicken is good. 845 00:39:49,080 --> 00:39:50,720 The barbecue's alright. 846 00:39:50,720 --> 00:39:52,680 It's not bad in any stretch, 847 00:39:52,680 --> 00:39:55,320 but you are up against some crazy competition today. 848 00:39:55,320 --> 00:39:57,080 JEAN-CHRISTOPHE: Well done. ANDY: Thanks, Darrsh. 849 00:39:57,080 --> 00:39:58,240 Well done, Darrsh. 850 00:39:58,240 --> 00:40:00,040 Ari! Ari, Ari!! 851 00:40:01,200 --> 00:40:02,400 Harry! 852 00:40:05,720 --> 00:40:07,720 I was saying Harry in French. 853 00:40:11,960 --> 00:40:13,040 What have you done? 854 00:40:14,600 --> 00:40:18,280 It's an Italian-Chinese shiitake ragusion. 855 00:40:19,720 --> 00:40:20,720 Hey! 856 00:40:21,920 --> 00:40:25,400 Uh, I had a very chaotic 10 minutes. 857 00:40:25,400 --> 00:40:29,240 I gotta say, it is the most un-Harry plate of food, 858 00:40:29,240 --> 00:40:31,320 looks wise, you've ever bought us. I know, I know. 859 00:41:01,400 --> 00:41:04,840 I love seafood, I love tomatoes, 860 00:41:04,840 --> 00:41:06,480 and I like all of those spices. 861 00:41:09,080 --> 00:41:11,680 Making fresh pasta in a time challenge like that 862 00:41:11,680 --> 00:41:13,480 is...is a challenge. 863 00:41:13,480 --> 00:41:16,200 Like, I love the enthusiasm that you brought to it. 864 00:41:16,200 --> 00:41:17,840 I actually think it's quite tasty. 865 00:41:18,680 --> 00:41:21,160 SOFIA: There's like this gentle acidity in your dish 866 00:41:21,160 --> 00:41:23,080 from cooking those tomatoes down 867 00:41:23,080 --> 00:41:24,720 that just sort of creeps through everything 868 00:41:24,720 --> 00:41:26,840 that's...that's quite subtle and really nice. 869 00:41:26,840 --> 00:41:29,800 And I think in an Italian dish it's often a bit punchier 870 00:41:29,800 --> 00:41:31,720 and higher on that acidity level. 871 00:41:31,720 --> 00:41:34,320 So I think that's something that you've done really, really well. 872 00:41:35,680 --> 00:41:38,200 It is actually a really versatile sauce, 873 00:41:38,200 --> 00:41:40,120 and I think it's one that would have 874 00:41:40,120 --> 00:41:42,960 an extremely broad appeal in a supermarket. 875 00:41:44,440 --> 00:41:47,200 For me, I think the... 876 00:41:47,200 --> 00:41:49,280 I don't know whether it's the oyster sauce or something. 877 00:41:49,280 --> 00:41:50,760 Remember how I said to you 878 00:41:50,760 --> 00:41:52,640 the sweetness might kind of... 879 00:41:52,640 --> 00:41:54,440 Inhibit the tomatoes? Yeah. 880 00:41:54,440 --> 00:41:57,240 Cancel out the sweetness in the tomato and become murky. 881 00:41:57,240 --> 00:41:59,680 So I'm feeling like it's almost got this honey flavour in it 882 00:41:59,680 --> 00:42:01,680 that I want...not there. 883 00:42:01,680 --> 00:42:03,920 Like, I'd prefer if it was more acid heavy. Yeah. 884 00:42:03,920 --> 00:42:06,480 But I know how you cook and I know where it's going, 885 00:42:06,480 --> 00:42:08,560 but I think it just needed a bit more tweaking. 886 00:42:08,560 --> 00:42:10,160 Thanks, guys. Thanks, mate. 887 00:42:10,160 --> 00:42:11,200 Thank you. 888 00:42:14,960 --> 00:42:17,640 Better than... (SPEAKS INDISTINCTLY) True. 889 00:42:17,640 --> 00:42:20,160 Next up, the sauce boss! 890 00:42:20,160 --> 00:42:21,800 Yeah! 891 00:42:25,480 --> 00:42:31,360 Just for me to get these judges to taste a bit of my dream 892 00:42:31,360 --> 00:42:33,240 is so profound, 893 00:42:33,240 --> 00:42:36,120 because winning this challenge 894 00:42:36,120 --> 00:42:38,880 would be better than winning 895 00:42:38,880 --> 00:42:40,680 MasterChef Australia 2024. 896 00:42:41,960 --> 00:42:43,760 There's a lot of pressure. 897 00:42:45,920 --> 00:42:48,800 It's crazy that you came in with this dream, 898 00:42:48,800 --> 00:42:51,120 and now this is a challenge. 899 00:42:51,120 --> 00:42:52,960 I...I can't believe it. 900 00:42:52,960 --> 00:42:55,520 I've always had this thing about, you know, 901 00:42:55,520 --> 00:42:58,720 showing the versatility of, um, Indian sauces, 902 00:42:58,720 --> 00:43:00,800 because it does get boxed up 903 00:43:00,800 --> 00:43:03,680 and you just sort of tend to think of only a curry with it, 904 00:43:03,680 --> 00:43:06,200 but it actually can be very versatile. 905 00:43:06,200 --> 00:43:09,560 So, yeah, it truly is a dream-come-true challenge. 906 00:43:10,880 --> 00:43:13,200 Righto, Sumeet. What'd you do? 907 00:43:13,200 --> 00:43:18,520 So I've made for you, uh, my Indo-Italian, uh, meatballs 908 00:43:18,520 --> 00:43:20,080 with naan. 909 00:43:20,080 --> 00:43:21,080 I think we should dive in. 910 00:43:58,272 --> 00:44:00,512 Can I have the dish back, please? Yeah, sure. 911 00:44:10,472 --> 00:44:12,552 Sumeet, 912 00:44:12,552 --> 00:44:13,912 it's not surprising that it's good. 913 00:44:15,672 --> 00:44:17,672 But it's surprising you chose 914 00:44:17,672 --> 00:44:19,352 Italian and Indian. 915 00:44:20,512 --> 00:44:23,952 I was like, "OK. I could see how she'd do an Indian sauce 916 00:44:23,952 --> 00:44:25,712 "and then have a hint of Italian in it." 917 00:44:25,712 --> 00:44:27,832 But it's like when I taste it, 918 00:44:27,832 --> 00:44:32,112 it's like Italian, Italian, Italian, Italian, Italian, Italian. 919 00:44:32,112 --> 00:44:34,232 Indian, Indian, Indian, Indian. 920 00:44:34,232 --> 00:44:36,272 Like, on the palate, it's weird as! 921 00:44:36,272 --> 00:44:38,272 But I love it. 922 00:44:38,272 --> 00:44:41,312 It has this bizarre, you know, feeling 923 00:44:41,312 --> 00:44:44,872 because it looks more like an Italian-style sauce. 924 00:44:44,872 --> 00:44:47,752 The first thing you taste is something like a passata. 925 00:44:48,912 --> 00:44:52,192 And then you get these warm Indian spices coming through, 926 00:44:52,192 --> 00:44:55,792 and it's just like...it literally gives you the tingles. 927 00:44:56,872 --> 00:45:00,592 Sumeet, I think the first thing that strikes me when I taste your dish 928 00:45:00,592 --> 00:45:02,872 is that I just feel so comforted by it. 929 00:45:02,872 --> 00:45:04,712 Right away I'm like, "This is delicious." 930 00:45:04,712 --> 00:45:07,872 I just want to dive in and keep eating more and more of it. 931 00:45:07,872 --> 00:45:10,592 SOFIA: Possibilities are truly endless. 932 00:45:10,592 --> 00:45:13,072 So on a pizza that would be brilliant. 933 00:45:13,072 --> 00:45:16,672 In a wrap, I thought, like shredded chicken or pork 934 00:45:16,672 --> 00:45:19,752 just sort of oozing out the bottom with some melted cheese. 935 00:45:19,752 --> 00:45:23,272 Texturally, this is probably the best consistency 936 00:45:23,272 --> 00:45:24,912 of any of the sauces we've seen. 937 00:45:24,912 --> 00:45:27,232 What I like very much, and I don't know how the hell you did that, 938 00:45:27,232 --> 00:45:28,712 there's acidity. 939 00:45:28,712 --> 00:45:30,352 Is it the lemon? What is it? 940 00:45:30,352 --> 00:45:31,992 I put lime juice to finish it off. 941 00:45:31,992 --> 00:45:33,112 Lime juice. Yeah. 942 00:45:33,112 --> 00:45:37,752 You've been putting lime juice with a tomato, an Italian sauce? 943 00:45:37,752 --> 00:45:39,272 Yeah. 944 00:45:39,272 --> 00:45:40,792 Mamma mia! 945 00:45:40,792 --> 00:45:42,712 I mean, this is crazy. 946 00:45:42,712 --> 00:45:44,832 I knew it. It's fantastic. 947 00:45:45,552 --> 00:45:48,072 It is fantastic. 948 00:45:48,072 --> 00:45:49,792 Thank you. 949 00:45:49,792 --> 00:45:52,152 CURTIS: I mean, it is just awesome. 950 00:45:53,152 --> 00:45:54,992 Thank you. Thank you, guys. ANDY: Well done, Sumeet! 951 00:45:54,992 --> 00:45:56,192 Thank you, thank you. 952 00:45:57,032 --> 00:45:58,512 Oh, my God. 953 00:45:59,512 --> 00:46:02,432 I'm so proud of you. Well done. Thank you. 954 00:46:05,872 --> 00:46:08,192 ANDY: Just take a second to visualise this. 955 00:46:08,192 --> 00:46:10,032 Immunity under your belt, 956 00:46:10,032 --> 00:46:12,712 top 10 locked in, 957 00:46:12,712 --> 00:46:14,952 and people across Australia 958 00:46:14,952 --> 00:46:16,672 running to Coles 959 00:46:16,672 --> 00:46:21,952 to get their hands on your limited edition sauce tomorrow! 960 00:46:21,952 --> 00:46:23,792 Whoa. What? 961 00:46:23,792 --> 00:46:25,032 Huh? Wow. 962 00:46:25,032 --> 00:46:26,472 That's wild. 963 00:46:28,272 --> 00:46:29,752 Ooh! 964 00:46:29,752 --> 00:46:33,552 It was so incredibly tough to pick a winner today. 965 00:46:33,552 --> 00:46:35,792 There were so many of you that made sauces 966 00:46:35,792 --> 00:46:38,032 that we would have loved to have bottled. 967 00:46:38,032 --> 00:46:42,752 But one sauce was completely unique and endlessly versatile. 968 00:46:44,752 --> 00:46:47,712 This cook proved that they are... 969 00:46:50,112 --> 00:46:51,232 ..the sauce boss. 970 00:46:51,232 --> 00:46:53,832 (CHEERING) 971 00:46:53,832 --> 00:46:56,752 Oh, my God! 972 00:46:56,752 --> 00:46:58,352 Yay! Oh, wow! 973 00:47:00,472 --> 00:47:02,032 Oh, my God! 974 00:47:06,392 --> 00:47:07,392 Oh, my God. 975 00:47:07,392 --> 00:47:09,472 Is this real life? Can you believe it? 976 00:47:09,472 --> 00:47:11,952 I think...I feel like I'm in a dream. 977 00:47:11,952 --> 00:47:14,552 This can't be... I'm gonna just...gotta pinch myself. 978 00:47:14,552 --> 00:47:16,992 I'm gonna wake up from this. This is incredible. 979 00:47:18,432 --> 00:47:20,952 This is nuts. This is so beautiful. 980 00:47:20,952 --> 00:47:22,472 I just am amazed. 981 00:47:23,272 --> 00:47:25,312 Well, well, well. 982 00:47:25,312 --> 00:47:26,872 What a day. 983 00:47:26,872 --> 00:47:30,672 But I think we should say thanks to Curtis. 984 00:47:30,672 --> 00:47:31,992 He's not just a pretty face, 985 00:47:31,992 --> 00:47:35,032 but he's for sure a very talented chef. 986 00:47:37,352 --> 00:47:40,952 It was an honour. So...mate... Thank you, mate. 987 00:47:40,952 --> 00:47:42,072 ..it was a pleasure. 988 00:47:42,072 --> 00:47:43,512 Thank you. 989 00:47:43,512 --> 00:47:46,992 Look, I've been coming to MasterChef since the very first season, 990 00:47:46,992 --> 00:47:49,232 and it is such a joy to be here. 991 00:47:49,232 --> 00:47:51,072 It's been so great to meet you. 992 00:47:51,072 --> 00:47:52,792 You are some of the greatest contestants 993 00:47:52,792 --> 00:47:53,912 I've met in this building. 994 00:47:53,912 --> 00:47:56,552 So thank you so much for having me. It was a real privilege. 995 00:47:57,752 --> 00:47:59,312 Congratulations, Sumeet. 996 00:47:59,312 --> 00:48:01,632 You may be guaranteed top 10, 997 00:48:01,632 --> 00:48:06,192 but come Sunday, everyone else is going to have to fight for it. 998 00:48:06,192 --> 00:48:08,552 Go and get ready for the battle ahead. 999 00:48:08,552 --> 00:48:10,272 Well done. Congratulations. 1000 00:48:11,792 --> 00:48:13,512 (SQUEALS) 1001 00:48:15,912 --> 00:48:17,832 Sauce boss! Sauce boss! 1002 00:48:17,832 --> 00:48:22,712 ALL: Sauce boss! Sauce boss! Sauce boss! Sauce boss! Sauce boss! 1003 00:48:22,712 --> 00:48:24,832 SUMEET: (EMOTIONALLY) It's life-changing for me. 1004 00:48:25,832 --> 00:48:27,392 It truly is. 1005 00:48:27,392 --> 00:48:31,992 That voice that tells me, "How dare you dream this?" 1006 00:48:31,992 --> 00:48:33,232 can shut up now. 1007 00:48:33,232 --> 00:48:35,032 (LAUGHS) 1008 00:48:38,032 --> 00:48:40,152 'Cause my dreams just got bigger now. 1009 00:48:41,432 --> 00:48:43,672 I can't believe it. That is nuts. 1010 00:48:43,672 --> 00:48:46,392 If someone had told me that would ever happen in my life, 1011 00:48:46,392 --> 00:48:48,352 I would think not, you know? 1012 00:48:50,872 --> 00:48:54,232 ANNOUNCER: Tonight's winning Sumeet's InItalian Sauce 1013 00:48:54,232 --> 00:48:58,672 is available in store at Coles for a limited time only. 1014 00:48:58,672 --> 00:49:01,672 ANNOUNCER: Sunday night on MasterChef Australia... 1015 00:49:01,672 --> 00:49:03,032 Make it through today 1016 00:49:03,032 --> 00:49:06,912 and you're in the top 10 of MasterChef 2024. 1017 00:49:07,992 --> 00:49:11,392 But to get there, 1018 00:49:11,392 --> 00:49:13,352 they'll have to get through 1019 00:49:13,352 --> 00:49:16,592 a show-stopping elimination. 1020 00:49:16,592 --> 00:49:17,832 Ready to find out what it is? 1021 00:49:17,832 --> 00:49:18,872 Yes! 1022 00:49:21,272 --> 00:49:22,472 Oh! 1023 00:49:26,792 --> 00:49:29,792 Captions by Red Bee Media