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Previously,
on MasterChef Australia...

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00:00:09,275 --> 00:00:12,655
Please welcome Josh Niland.

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00:00:12,758 --> 00:00:15,137
..four culinary masters...

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Pull your blade through
like this.

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Wow.

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..who perfected their craft...

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Are you having

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a spiritual experience
right now?

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I want to bathe in it.

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00:00:23,862 --> 00:00:26,793
..inspired our contestants
to go above and beyond.

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00:00:26,896 --> 00:00:29,206
That is
off-the-charts good.

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It's actually perfect.

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It's fantastic.

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The most smashing dish today.

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I'm calling it now.
That's dish of the day.

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Oh!
My God!

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Thank you.
Well done.

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But the steaks were too high
for Bella.

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Give it up for Bella,
everybody!

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And...

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Oh, my God!

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..Kirsten Tibballs's
chocolate iris

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got the better of Grace.

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I'm leaving this
competition with so much love,

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and really ticking
a bucket-list box.

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Tonight, our top ten
take on the wall,

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as we kick off Knockout Week.

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There's a mystery box
over the wall.

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Oh, no.

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You are kidding.
You have got to be joking.

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Oh, my God.

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I'm walking
into the MasterChef kitchen,

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and I am like, "That wall
is way taller than me,

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"and what the hell
is going on right now?"

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A few of them
look like they want

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to turn around and walk out.

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What the hell?

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The room's looking
very different.

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I think I've seen a challenge
like this before.

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I think I know what this is.

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A stitch-up.

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Welcome back
to a brand-new week.

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Congratulations.

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You are the top ten!

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Yeah, top ten is huge,
and it's such a big achievement.

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But I've seen this wall before,

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and I know exactly
what this means.

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Well, for top ten,

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it is only fitting
that we dial things up.

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Oh.

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So, this is...

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..Knockout Week.

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Oh?
Ooh.

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You must survive
three challenges

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in order to stay safe.

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If you cook a bottom dish
on any day,

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you'll be knocked straight

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into the elimination
at the end of the week.

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Ooh. Jeez.

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We're gonna have to

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keep cooking to keep safe.

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And I feel like the pressure's
always going to be on this week,

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so it's going to be intense.

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We can't hide
the first challenge from you,

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thanks to the giant wall
down the centre of the kitchen.

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Today is a MasterChef
favourite.

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It's the twins challenge.

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You'll be cooking
in teams of two,

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completely separated by a wall,

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while trying to communicate

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so you can create
two identical plates of food.

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This is going to be crazy.

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I've seen this one.

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I've watched these on TV,
and they are hilarious.

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And to now be part of one,
I'm like,

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"This is gonna be so fun."

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Your ingredient selection
is a mystery box.

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The person
who chose the ingredients,

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she has a long history
in this competition,

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having spent
more than 150 days competing.

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Ooh
Oh.

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She now forms half
of a MasterChef power couple.

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Oh!

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And they know all about
the challenge of twins.

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Yes, it's Sarah Todd
and Declan Cleary!

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Shush, shush, shush, shush!

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Sh! Sh!
Oh, what?!

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Oh!

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No way!

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Hello.

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Oh, look at this.

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Look at this. This is where
Mummy and Daddy met.

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Hello.

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Thank you.

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Hello, Charlotte or Claudia.

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Yes. Hello.

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Sarah, can you please
introduce us to the twins?

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Yes. This is... Is it Claudia?
Charlotte?

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I don't know.

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No, I've got Claudia.
This is Charlotte.

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Yeah.
And they are just so adorable.

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They are identical twins.

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We're so happy. It really does
feel like a full-circle moment.

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I think this kitchen
has changed my life

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in so many ways.

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And this one's the biggest,
for sure.

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Big stretch.

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And they're checking
everyone out right now.

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That's a big stretch.

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This is wild
that they both were

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on Back To Win and met
and fell in love and have twins!

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Like, that is the cutest thing.

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That is the most beautiful
story I've ever heard in my life.

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Yeah.

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Is there anyone in our comp

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that could be future
Sarah and Declan?

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I'm not allowed to say.

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Hello. That's Auntie Poh.

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Deckers, Deckers, I need to
say, I think these are the most

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consistent choux buns
you've ever made.

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Look at them!

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Declan, tell me,
how is the dad life?

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Oh, it's the absolute best.

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I think I was put
on this planet to be a dad.

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Um, especially a twin-girl dad.

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And, um,
they're just so precious.

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I just wake up every day
feeling blessed.

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Hannah, bringing back
some memories here, or what?

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Oh, yes. Definitely
bringing back some memories.

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The fact that you two
are standing

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with your eyes open

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with 11-week-old twins
is actually quite a miracle.

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It's insane.

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Well, it's about to get
very loud in here.

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Declan, if you don't mind,
we're going to keep Sarah,

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and we're going to say goodbye
to you and the twins.

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Alright.
Yes.

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Hand her over.
Oh.

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Come on. Come to...
Daddy Dec.

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Come to Daddy.
Congratulations again.

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Thank you, guys. Good luck.
See you.

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Ultimate MasterChef trophy.

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Thanks, bye. Bye.

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Sarah, it's time to reveal

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what mystery box ingredients
you've selected.

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I have been very generous
today,

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and I'm hungry as well.

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I really want you
to make something beautiful,

149
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so I've chosen
my favourite ingredients,

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and they're great ones
to cook with.

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So, let's do it.

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Luxurious.

153
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There are so many things.
There's a lot of things there.

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There's a lot.

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We have a Chateaubriand here.

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This is one
of my favourite cuts.

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It's really luxurious.

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A little nod to that
French classical side of mine.

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Of course, fish -
King George whiting

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for my baby daddy.

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And got to have a good crab.

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They're just really
beautiful proteins,

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need to be treated nicely
and delicately,

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but really easy to work with.

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I absolutely love chilli.

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We've got bhut jolokia,
which is the ghost chilli.

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So, super spicy.
Hot!

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I love it.

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We've also got beetroot,
black garlic, which I love.

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We have dashi.

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I love cashew nuts.

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Green apples,

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parsnips,

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mustard greens,

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thyme, bronze, fennel.

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I think just really
simple ingredients

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that can bring your dish
together.

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Seeing what's in the box,

179
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it's pretty good -
there's a lot going on.

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There's some huge flavour
bombs,

181
00:08:09,448 --> 00:08:12,068
like black garlic
and ghost chillies.

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Truth be told, there is
no excuses for us today.

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There's a lot of ingredients
to work with,

184
00:08:16,862 --> 00:08:18,172
and we're also going to have

185
00:08:18,275 --> 00:08:19,551
a friend across the wall
to help us out.

186
00:08:19,655 --> 00:08:22,551
For this challenge, we'll need
to get you into teams of two.

187
00:08:22,655 --> 00:08:24,655
So, take an apron from the bag.

188
00:08:28,793 --> 00:08:31,448
Oh, this is a nice colour!
Oh, this is beautiful.

189
00:08:31,551 --> 00:08:34,827
I think I work
pretty well in a team.

190
00:08:34,931 --> 00:08:35,896
Ooh.
Ooh.

191
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Yellow.

192
00:08:37,206 --> 00:08:40,310
I don't think I've won
a team challenge yet, though.

193
00:08:40,413 --> 00:08:41,448
Yes! Patty!

194
00:08:41,551 --> 00:08:45,034
But I am so keen to work
with Pat - I love Pat.

195
00:08:45,137 --> 00:08:46,689
Ooh, yeah.

196
00:08:46,793 --> 00:08:49,448
I hope you know how to
cook 'cause I don't.

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You got your pair.
Go and stand next to them.

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00:08:52,241 --> 00:08:54,137
Who's B1 and who's B2?

199
00:08:54,241 --> 00:08:55,689
You can be B1, mate.

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00:08:56,896 --> 00:08:58,931
Your challenge is to cook
with your partner

201
00:08:59,034 --> 00:09:01,000
to create identical dishes.

202
00:09:02,068 --> 00:09:04,689
You can yell and scream
all you like.

203
00:09:04,793 --> 00:09:06,724
Communication is key.

204
00:09:06,827 --> 00:09:11,517
The pair who cook the dish
least alike in look and taste,

205
00:09:11,620 --> 00:09:15,172
will go straight to elimination
at the end of the week.

206
00:09:15,275 --> 00:09:17,862
You will have 75 minutes
to cook -

207
00:09:17,965 --> 00:09:20,586
sweet or savoury.

208
00:09:20,689 --> 00:09:22,206
You're gonna have a
couple of minutes

209
00:09:22,310 --> 00:09:23,586
at your bench to plan.

210
00:09:23,689 --> 00:09:25,448
That time...starts now!

211
00:09:31,000 --> 00:09:32,448
What are you thinking, Petro?
What are you thinking?

212
00:09:32,551 --> 00:09:34,034
I'm thinking... Oh!
Oh.

213
00:09:34,137 --> 00:09:36,241
Oh, no.

214
00:09:36,344 --> 00:09:38,620
Team Yellow today with Petro,
and I'm stoked.

215
00:09:38,724 --> 00:09:39,896
Petro is an absolute weapon.

216
00:09:40,000 --> 00:09:41,379
Well, I was thinking steak
on the hibachi.

217
00:09:41,482 --> 00:09:42,724
Yeah?

218
00:09:42,827 --> 00:09:45,724
We could make a parsnip puree
and a black garlic glaze.

219
00:09:45,827 --> 00:09:46,827
Oh, yeah, I like that.

220
00:09:46,931 --> 00:09:48,655
Pretty excited.
We both love the hibachi

221
00:09:48,758 --> 00:09:50,724
because of the flavour
it imparts on the dish.

222
00:09:50,827 --> 00:09:53,241
I think keep it simple.
Yeah, I think so too.

223
00:09:53,344 --> 00:09:55,758
Petro's come up with a nickname
for us today - P1 and P2,

224
00:09:55,862 --> 00:09:57,068
obviously Pat and Petro.

225
00:09:57,172 --> 00:09:58,655
So, we've got
the yellow on today.

226
00:09:58,758 --> 00:10:00,206
A couple of bananas. Let's go.

227
00:10:01,758 --> 00:10:03,344
I'm thinking this is silver,

228
00:10:03,448 --> 00:10:05,103
but it's not going
to have the big, rich flavour.

229
00:10:05,206 --> 00:10:06,275
Beetroot!

230
00:10:06,379 --> 00:10:08,931
Oh, my gosh,
this mystery box is so generous.

231
00:10:09,034 --> 00:10:10,620
But I have Annabel...

232
00:10:10,724 --> 00:10:12,068
Oh, yes.

233
00:10:12,172 --> 00:10:13,551
I see black garlic.

234
00:10:13,655 --> 00:10:15,655
I think I know exactly
what is going to happen today.

235
00:10:15,758 --> 00:10:17,448
Black garlic ice-cream.

236
00:10:17,551 --> 00:10:19,275
You can weigh it out to
taste... Yes.

237
00:10:19,379 --> 00:10:20,655
..to see...
Because I put it in...

238
00:10:20,758 --> 00:10:22,000
Not too hard on black garlic

239
00:10:22,103 --> 00:10:23,689
so it's, like, nice
and kind of mild...

240
00:10:23,793 --> 00:10:25,068
Yep.
..but still, like, we can taste

241
00:10:25,172 --> 00:10:26,137
the garlic flavour.
Yep.

242
00:10:26,241 --> 00:10:28,034
Sarah Todd is, like, famous

243
00:10:28,137 --> 00:10:31,379
for her funky pairings
of flavours.

244
00:10:31,482 --> 00:10:33,448
I think cashew...
Cashew crumb.

245
00:10:33,551 --> 00:10:34,620
..crumb.

246
00:10:34,724 --> 00:10:36,172
It is quite a basic dessert,

247
00:10:36,275 --> 00:10:38,310
but we're leaning on
really crazy flavours,

248
00:10:38,413 --> 00:10:41,586
and hopefully that will allow
us to stand out today.

249
00:10:41,689 --> 00:10:44,137
I don't know how to do
crab. I've never cooked crab.

250
00:10:44,241 --> 00:10:47,103
Boil it, smack it, and then you
get the shells, like, broken,

251
00:10:47,206 --> 00:10:48,793
and then, you squeeze
the crab out.

252
00:10:48,896 --> 00:10:51,551
Yeah, Aaron is taking the lead
for this dish today.

253
00:10:51,655 --> 00:10:53,034
Usually use a hammer
to smack it.

254
00:10:53,137 --> 00:10:55,275
I actually have never cooked
mud crab before,

255
00:10:55,379 --> 00:10:57,068
but as he starts

256
00:10:57,172 --> 00:10:58,241
explaining his dish,

257
00:10:58,344 --> 00:10:59,344
it is sounding really,
really good.

258
00:10:59,448 --> 00:11:01,034
I was thinking, like,
with the crab, we could

259
00:11:01,137 --> 00:11:02,931
make the crab-shell sauce
with the anchovies.

260
00:11:03,034 --> 00:11:04,758
Yeah. And then, what? You're
doing, like, linguine, like...

261
00:11:04,862 --> 00:11:06,413
Linguine, just roll it up.
Yeah, yeah.

262
00:11:06,517 --> 00:11:07,689
And we can serve it in there.

263
00:11:07,793 --> 00:11:09,103
Oh, in the...in the head!
In the head.

264
00:11:09,206 --> 00:11:10,620
Yeah.
Head on the plate.

265
00:11:10,724 --> 00:11:13,000
It's definitely a bit of me
and a bit of him in this.

266
00:11:13,103 --> 00:11:14,620
So, I'm kind of keen,

267
00:11:14,724 --> 00:11:16,586
but this challenge
is a really big risk.

268
00:11:16,689 --> 00:11:18,655
I'm gonna have to learn
how to cook a mud crab

269
00:11:18,758 --> 00:11:20,137
from someone yelling
over a wall,

270
00:11:20,241 --> 00:11:21,965
with every other person
yelling as well.

271
00:11:22,068 --> 00:11:25,068
Now we're talking.
Now we're talking.

272
00:11:25,172 --> 00:11:26,655
So, I was thinking
we could do remoulade

273
00:11:26,758 --> 00:11:28,413
with the apple and the
kohlrabi.

274
00:11:28,517 --> 00:11:29,965
What the hell is remoulade?
It's like a slaw.

275
00:11:30,068 --> 00:11:31,206
It's like a fancy slaw.
OK.

276
00:11:31,310 --> 00:11:33,551
60ml water, 60ml vinegar.

277
00:11:33,655 --> 00:11:35,103
60 is going
to be our golden nugget.

278
00:11:35,206 --> 00:11:37,896
Yeah, 60. Cool.
Alright, planning time over.

279
00:11:38,000 --> 00:11:40,310
Your cooking time starts now!

280
00:11:42,758 --> 00:11:44,344
Hannah, can you hear me?

281
00:11:44,448 --> 00:11:46,482
I can hear you.
Yep. Great.

282
00:11:46,586 --> 00:11:48,000
Annabel, can you hear me?

283
00:11:48,103 --> 00:11:49,758
Alrighty, Patty.
Let's go, mate.

284
00:11:49,862 --> 00:11:51,103
Alright, Em?

285
00:11:51,206 --> 00:11:53,310
Do you wanna do
this ice-cream first, Hannah?

286
00:11:53,413 --> 00:11:54,689
Wait, wait, wait.

287
00:11:54,793 --> 00:11:56,241
Hannah!

288
00:11:56,344 --> 00:11:57,655
Luke, wait!

289
00:11:57,758 --> 00:11:59,931
Ice-cream first?
What's that?

290
00:12:00,034 --> 00:12:02,137
Do you wanna do ice-cream first
or cake?

291
00:12:02,241 --> 00:12:03,862
I'm pretty excited today
to be cooking with Hannah.

292
00:12:03,965 --> 00:12:06,344
Get your ice-cream on,
then get onto your cake.

293
00:12:06,448 --> 00:12:08,827
I definitely see her as
a little bit of Mama Hannah

294
00:12:08,931 --> 00:12:10,275
in this competition,

295
00:12:10,379 --> 00:12:12,586
but I get the feeling it's
going to be really difficult.

296
00:12:12,689 --> 00:12:15,275
So, my idea today
is an upside-down cake.

297
00:12:15,379 --> 00:12:16,620
We can choose the same tin,

298
00:12:16,724 --> 00:12:18,551
we can put in the same amount
of filling,

299
00:12:18,655 --> 00:12:20,965
and we can cook it
for the exact same time.

300
00:12:21,068 --> 00:12:23,137
And if we do all those things
right, it has to come out

301
00:12:23,241 --> 00:12:24,517
looking the same.

302
00:12:26,310 --> 00:12:28,344
Lucky I don't need cashews,
hey?

303
00:12:28,448 --> 00:12:30,793
We're also thinking of doing
a thyme ice-cream,

304
00:12:30,896 --> 00:12:33,034
and we have different recipes
that we normally use.

305
00:12:33,137 --> 00:12:34,965
Luke?

306
00:12:35,068 --> 00:12:36,379
Luke?
Yep.

307
00:12:36,482 --> 00:12:38,000
Put about...
Hello? Hannah?

308
00:12:38,103 --> 00:12:40,034
How much thyme? How much thyme?

309
00:12:40,137 --> 00:12:41,206
Hello.

310
00:12:41,310 --> 00:12:42,620
How much thyme are we going
to put in?

311
00:12:42,724 --> 00:12:44,000
Time for what?

312
00:12:45,689 --> 00:12:48,137
The energy
in this room right now -

313
00:12:48,241 --> 00:12:50,310
it's manic, it's fun,
it's crazy, it's chaotic.

314
00:12:50,413 --> 00:12:52,413
In the ice-cream.
Oh, uh...

315
00:12:52,517 --> 00:12:54,379
Throw it in. We'll just
have to go to taste.

316
00:12:54,482 --> 00:12:56,034
Normally, I would just
smash the ice-cream in

317
00:12:56,137 --> 00:12:58,724
because I know what I'm doing,
it's my recipe, boom-boom-boom,

318
00:12:58,827 --> 00:13:00,172
but because I have
to communicate...

319
00:13:00,275 --> 00:13:01,586
50, 50.
100. 100.

320
00:13:01,689 --> 00:13:03,689
..you can't quite
get anything done.

321
00:13:03,793 --> 00:13:05,241
It's like being at home
with kids.

322
00:13:05,344 --> 00:13:06,896
I can't...I can't hear you.

323
00:13:07,000 --> 00:13:08,241
200g.

324
00:13:08,344 --> 00:13:09,517
Sarah, as much
as we love Deckers,

325
00:13:09,620 --> 00:13:11,000
I'm glad he's gone
with the girls

326
00:13:11,103 --> 00:13:13,103
because it's suddenly
gotten very loud in here,

327
00:13:13,206 --> 00:13:15,310
thanks, of course,
to the twins challenge.

328
00:13:15,413 --> 00:13:16,862
Yeah.
But we've combined it

329
00:13:16,965 --> 00:13:18,517
with a mystery box today
as well.

330
00:13:18,620 --> 00:13:20,827
Have you got a thick tray
in the blast chiller, chilling?

331
00:13:20,931 --> 00:13:23,793
I know just how
difficult this challenge is,

332
00:13:23,896 --> 00:13:25,689
and it's top-ten week.

333
00:13:25,793 --> 00:13:27,586
Technique is going to be key.

334
00:13:27,689 --> 00:13:30,137
You know, simplifying
every method that's in the dish.

335
00:13:30,241 --> 00:13:31,896
I think there's a couple
of home runs here

336
00:13:32,000 --> 00:13:33,586
with the proteins,
especially the Chateaubriand.

337
00:13:33,689 --> 00:13:36,862
The priority will be something
that they both like together.

338
00:13:36,965 --> 00:13:39,103
Beef will probably be
the best one, I guess,

339
00:13:39,206 --> 00:13:42,000
because, imagine,
you and I over there,

340
00:13:42,103 --> 00:13:43,793
and then you leave one bone
with the fish...

341
00:13:43,896 --> 00:13:45,206
Yeah.
That means I would

342
00:13:45,310 --> 00:13:47,068
have to do the same, no?
Surely.

343
00:13:49,448 --> 00:13:51,310
-Alyona!
-Yeah.

344
00:13:51,413 --> 00:13:53,896
What?
Caramel - four, two, one, yeah?

345
00:13:54,000 --> 00:13:56,344
Today, I am teamed up
with Alyona,

346
00:13:56,448 --> 00:13:57,586
and it is so loud.

347
00:13:57,689 --> 00:13:58,827
Hannah!

348
00:13:58,931 --> 00:14:01,655
I've got Luke on one side
and Vinnie on the other.

349
00:14:01,758 --> 00:14:03,068
-Aaron!
-Yeah?!

350
00:14:03,172 --> 00:14:04,241
How much butter?!

351
00:14:04,344 --> 00:14:05,482
These two booming-voiced boys.

352
00:14:05,586 --> 00:14:07,275
Salted or unsalted?!

353
00:14:07,379 --> 00:14:09,482
And I'm like, "Alright,
I need to turn this up a notch."

354
00:14:09,586 --> 00:14:10,931
Alyona!
Huh?

355
00:14:11,034 --> 00:14:13,517
I have just got
a basic custard on.

356
00:14:13,620 --> 00:14:14,862
What?
I'll put some

357
00:14:14,965 --> 00:14:16,137
in the blast freezer.
Yeah.

358
00:14:16,241 --> 00:14:17,551
I've got a basic custard on.

359
00:14:17,655 --> 00:14:20,275
Today, Anabel and I are making
black garlic ice-cream,

360
00:14:20,379 --> 00:14:22,241
cashew crumb,
pickled green apple

361
00:14:22,344 --> 00:14:23,827
and some beetroot caramel.

362
00:14:23,931 --> 00:14:26,068
I've added 7g of black
garlic...

363
00:14:26,172 --> 00:14:27,310
Yeah.
..and a bit of salt.

364
00:14:27,413 --> 00:14:29,655
The texture
should be really smooth,

365
00:14:29,758 --> 00:14:31,448
beautiful, delicious ice-cream.

366
00:14:31,551 --> 00:14:34,000
But the garlic should
be a hero

367
00:14:34,103 --> 00:14:36,793
but not super overpowering.

368
00:14:36,896 --> 00:14:39,172
Did you say 5g
of garlic in total?

369
00:14:39,275 --> 00:14:40,793
I've just added a bit more.

370
00:14:40,896 --> 00:14:42,275
I'm checking with Annabel.

371
00:14:42,379 --> 00:14:45,206
She said, "I'm starting
with, like, 7g of garlic.

372
00:14:45,310 --> 00:14:47,172
"I'm..." I don't know
if it was 7g.

373
00:14:47,275 --> 00:14:49,793
I think it was 7g.
What if it's not 7g?

374
00:14:49,896 --> 00:14:52,310
This is going
to be actually pretty hard.

375
00:14:52,413 --> 00:14:53,793
10g total.

376
00:14:54,827 --> 00:14:56,172
Em, can you hear me?

377
00:14:58,241 --> 00:14:59,862
Emily?
Yes.

378
00:14:59,965 --> 00:15:02,034
How big are you making
the steak?

379
00:15:02,137 --> 00:15:04,206
I can't find my ruler.

380
00:15:04,310 --> 00:15:07,034
Em and I decide that
the less elements, the better.

381
00:15:07,137 --> 00:15:09,344
So, we're going to go
for the steak on the hibachi,

382
00:15:09,448 --> 00:15:11,758
with a bit of apple
and kohlrabi salad

383
00:15:11,862 --> 00:15:13,655
and a black garlic
parsnip puree.

384
00:15:13,758 --> 00:15:14,793
Em...
Yeah.

385
00:15:14,896 --> 00:15:16,206
..how much does
your steak weigh?

386
00:15:16,310 --> 00:15:17,517
Give me a sec.

387
00:15:17,620 --> 00:15:19,448
This is definitely not going
to be my favourite cook.

388
00:15:19,551 --> 00:15:21,172
I don't like yelling.

389
00:15:22,344 --> 00:15:24,206
I got two pieces -
one is about 260,

390
00:15:24,310 --> 00:15:26,000
and the other one's about 240.

391
00:15:27,241 --> 00:15:30,724
Casper is trying
to be very precise.

392
00:15:30,827 --> 00:15:33,931
Alright, I've got 250
on my second one.

393
00:15:34,034 --> 00:15:35,482
Did you say 250?

394
00:15:35,586 --> 00:15:37,413
250 on my second one.

395
00:15:37,517 --> 00:15:39,310
250 with silver skin on?

396
00:15:39,413 --> 00:15:41,724
But sometimes
I can't hear him...

397
00:15:41,827 --> 00:15:43,586
With the silver skin on?

398
00:15:43,689 --> 00:15:45,172
..and I have to double-check
what he says.

399
00:15:45,275 --> 00:15:46,827
Season the steak as well.

400
00:15:46,931 --> 00:15:49,000
Wait, are you saying
season the steak now?

401
00:15:49,103 --> 00:15:50,758
Yeah, season the steak now.
Actually, wait.

402
00:15:50,862 --> 00:15:52,793
Aaron, no, no, no, no.
Aaron, Aaron, Aaron, Aaron!

403
00:15:52,896 --> 00:15:55,206
All I can hear is Vinnie's
voice next to me.

404
00:15:55,310 --> 00:15:57,896
Casper, are you cutting up
your parsnip really small

405
00:15:58,000 --> 00:16:00,413
for the puree?
I'm doing, like, small cubes.

406
00:16:00,517 --> 00:16:02,689
Aaron, don't do that.
Don't do that.

407
00:16:02,793 --> 00:16:04,655
Do... I'm going to do
just, like, half moons.

408
00:16:04,758 --> 00:16:06,241
So, cut the parsnip down
the middle,

409
00:16:06,344 --> 00:16:07,586
and then we'll just do moons...
Wait.

410
00:16:07,689 --> 00:16:09,206
You've got to speak louder.
I can't hear you.

411
00:16:09,310 --> 00:16:10,896
It is extremely difficult
to hear Casper.

412
00:16:11,000 --> 00:16:13,620
Let's do moons, like half
moons.

413
00:16:13,724 --> 00:16:15,482
It's like a little whisper,
you know,

414
00:16:15,586 --> 00:16:16,827
that comes over the thing,

415
00:16:16,931 --> 00:16:19,896
and I'm very worried right now.

416
00:16:20,000 --> 00:16:22,241
Em, once they're all chopped,
we'll weigh them out.

417
00:16:22,344 --> 00:16:24,896
OK?
What did you say?

418
00:16:25,000 --> 00:16:26,241
It's quite difficult,

419
00:16:26,344 --> 00:16:28,689
and I don't know
if I can get him to be louder.

420
00:16:28,793 --> 00:16:30,448
Em...
Hey, Casper.

421
00:16:30,551 --> 00:16:31,724
Em!

422
00:16:31,827 --> 00:16:33,724
Em!
Casper!

423
00:16:43,000 --> 00:16:45,517
-Hey, Pat?
-How are you going?

424
00:16:45,620 --> 00:16:46,965
I'm just salting
the steaks now, Pat.

425
00:16:47,068 --> 00:16:48,827
Silver's skin's been taken off.

426
00:16:48,931 --> 00:16:50,724
It's a twins challenge today,

427
00:16:50,827 --> 00:16:53,275
and the hero of our dish
is the steak.

428
00:16:53,379 --> 00:16:55,068
Shall we do the glaze next?

429
00:16:55,172 --> 00:16:56,758
Ah, yep.

430
00:16:56,862 --> 00:16:58,482
But Orange Team's
cooking the chateaubriand

431
00:16:58,586 --> 00:16:59,793
on the hibachis as well,

432
00:16:59,896 --> 00:17:02,275
so to add a point of
difference,

433
00:17:02,379 --> 00:17:03,793
we are going to make

434
00:17:03,896 --> 00:17:06,862
a black garlic
and ghost chilli glaze.

435
00:17:06,965 --> 00:17:08,931
How many cloves of black
garlic?

436
00:17:09,034 --> 00:17:10,758
At the moment, four cloves.

437
00:17:10,862 --> 00:17:12,827
Alright.
I'm just making it. One second.

438
00:17:12,931 --> 00:17:14,620
No worries, I'll...I'll hold.

439
00:17:14,724 --> 00:17:17,000
Yeah, I love black garlic.

440
00:17:17,103 --> 00:17:19,034
It's got a caramel flavour.

441
00:17:19,137 --> 00:17:20,551
It's very rich.

442
00:17:20,655 --> 00:17:23,551
And I just think,
over this prime cut of meat

443
00:17:23,655 --> 00:17:25,241
and over the charcoal,

444
00:17:25,344 --> 00:17:27,620
it's just going
to be a flavour bomb.

445
00:17:27,724 --> 00:17:29,689
Four cloves of black garlic,
Pat.

446
00:17:29,793 --> 00:17:31,413
Alright. Got it.

447
00:17:32,448 --> 00:17:33,931
-Vinnie.
-Yeah.

448
00:17:34,034 --> 00:17:35,655
Get a bowl of iced water,
as well, for the crab.

449
00:17:35,758 --> 00:17:37,206
Bowl of iced water? OK.

450
00:17:39,482 --> 00:17:41,517
Is your water boiling?
Yeah, boiling.

451
00:17:41,620 --> 00:17:43,068
Alright, ready?
Yeah.

452
00:17:43,172 --> 00:17:44,620
Three, two, one.

453
00:17:46,517 --> 00:17:48,931
Aaron's taking the lead today,
which is really good.

454
00:17:49,034 --> 00:17:50,206
It means we'll stay
on the same page.

455
00:17:50,310 --> 00:17:51,655
Hey, Vin.
Yo.

456
00:17:51,758 --> 00:17:54,827
Um, pasta
with the food processor?

457
00:17:54,931 --> 00:17:57,034
Uh...I've never done it
like that.

458
00:17:57,137 --> 00:17:58,344
OK.

459
00:17:58,448 --> 00:18:00,689
I'll just blitz it a bit,
and then we'll have, like, 100g

460
00:18:00,793 --> 00:18:02,034
to three egg yolks.

461
00:18:02,137 --> 00:18:03,862
Today, we're making
mud crab linguine,

462
00:18:03,965 --> 00:18:05,310
and we're making

463
00:18:05,413 --> 00:18:07,344
pasta dough a little bit
different than I normally would.

464
00:18:07,448 --> 00:18:08,758
Alright, Aaron.

465
00:18:08,862 --> 00:18:11,551
So, blitz it up until you get,
like, a little sand.

466
00:18:11,655 --> 00:18:13,413
And then we'll knead it out
and let it rest.

467
00:18:13,517 --> 00:18:16,310
I've been making pasta
for a long time,

468
00:18:16,413 --> 00:18:19,689
probably before I could
even see over the bench.

469
00:18:19,793 --> 00:18:22,724
But I love learning new things.

470
00:18:24,551 --> 00:18:25,965
Aaron.
Yo.

471
00:18:26,068 --> 00:18:28,413
How's your dough?
Dough's resting.

472
00:18:28,517 --> 00:18:30,172
Oh, resting. Mine's still...
I'm still kneading it.

473
00:18:30,275 --> 00:18:31,379
It's still a bit dry.

474
00:18:31,482 --> 00:18:33,793
OK. Uh, Vinnie,
crab out into iced water.

475
00:18:33,896 --> 00:18:35,448
Crab out of the water?

476
00:18:35,551 --> 00:18:37,000
Yep.
OK.

477
00:18:37,103 --> 00:18:38,896
Hannah?

478
00:18:40,034 --> 00:18:42,103
Hannah? Hannah?!

479
00:18:42,206 --> 00:18:43,275
Luke.

480
00:18:43,379 --> 00:18:45,310
I'm gonna put the ice-cream
in the churner.

481
00:18:45,413 --> 00:18:47,275
Yeah. Yeah, yeah.
Get it in. Mine's in.

482
00:18:47,379 --> 00:18:48,620
OK.

483
00:18:48,724 --> 00:18:50,241
My thyme ice-cream's done.

484
00:18:50,344 --> 00:18:51,344
Um...

485
00:18:51,448 --> 00:18:52,689
I'm checking in with Luke.

486
00:18:52,793 --> 00:18:54,103
He feels, like,
a little bit behind me,

487
00:18:54,206 --> 00:18:56,000
but, like, being a mum of four,
I don't mind it.

488
00:18:56,103 --> 00:18:58,586
Hannah! Hannah!

489
00:18:58,689 --> 00:19:01,586
Luke's energy reminds me,
sometimes, of my own children.

490
00:19:01,689 --> 00:19:03,724
Hannah!
I'm here.

491
00:19:03,827 --> 00:19:05,724
What are you doing
for your sponge?

492
00:19:05,827 --> 00:19:07,275
What do you mean? It's done.

493
00:19:07,379 --> 00:19:08,931
Awesome. How did you do it?

494
00:19:09,034 --> 00:19:11,034
Uh, one, one, one, one.
Yeah. Awesome.

495
00:19:11,137 --> 00:19:12,103
Two cranks of salt.

496
00:19:12,206 --> 00:19:15,000
Two cranks of salt.
Yeah. Awesome.

497
00:19:15,103 --> 00:19:16,931
I'm definitely having fun
cooking with Hannah.

498
00:19:17,034 --> 00:19:18,206
There's a lot going on,

499
00:19:18,310 --> 00:19:20,482
but I'm young,
and I've got booming lungs,

500
00:19:20,586 --> 00:19:22,517
and she's got the mum voice,
which she's...

501
00:19:22,620 --> 00:19:24,137
..she's used on me
a few times, actually,

502
00:19:24,241 --> 00:19:25,724
so I'm pretty
used to hearing it.

503
00:19:25,827 --> 00:19:27,689
You got to get
that cake in soon.

504
00:19:27,793 --> 00:19:29,689
Hannah! Hannah!

505
00:19:30,931 --> 00:19:32,000
Yeah, yeah. Wait, wait up.

506
00:19:32,103 --> 00:19:33,965
Petro, are you happy
with the kohlrabi?

507
00:19:34,068 --> 00:19:36,793
Annabel, for crumb,
did you use unsalted butter?

508
00:19:36,896 --> 00:19:38,034
Yes.

509
00:19:38,137 --> 00:19:41,068
So, I have my black garlic
ice-cream churning.

510
00:19:41,172 --> 00:19:42,965
I'm making the crumb
at the moment,

511
00:19:43,068 --> 00:19:44,517
which I need to discuss
with Annabel.

512
00:19:44,620 --> 00:19:46,310
Annabel.
Alyona.

513
00:19:46,413 --> 00:19:48,689
I'm starting on a crumb.

514
00:19:48,793 --> 00:19:50,103
Or what are you making?

515
00:19:50,206 --> 00:19:51,482
Hi, Annabel.
Hey.

516
00:19:51,586 --> 00:19:52,758
How are we?
Good.

517
00:19:52,862 --> 00:19:54,965
Annabel, what are you doing
now?

518
00:19:55,068 --> 00:19:56,827
I'm just talking to the judges.
Sorry.

519
00:19:58,448 --> 00:19:59,620
What are you making?

520
00:19:59,724 --> 00:20:01,137
We're going to be doing
a black garlic ice-cream.

521
00:20:01,241 --> 00:20:02,517
We're gonna do
a cashew nut crumb

522
00:20:02,620 --> 00:20:03,758
on the bottom.

523
00:20:03,862 --> 00:20:05,448
Ice-cream.
Some, like, pickled bits

524
00:20:05,551 --> 00:20:07,620
of green apple, and then
a beetroot caramel on top.

525
00:20:07,724 --> 00:20:08,965
They're
some pretty doozy flavours

526
00:20:09,068 --> 00:20:10,206
to put together.

527
00:20:10,310 --> 00:20:11,689
Yeah, I feel like
I've watched you do

528
00:20:11,793 --> 00:20:13,172
a few crazy ice-cream flavours
in the past.

529
00:20:13,275 --> 00:20:15,241
Yeah, I have.

530
00:20:15,344 --> 00:20:16,758
Have you ever made
a black garlic ice-cream?

531
00:20:16,862 --> 00:20:18,379
I have actually made one once.
You have! OK.

532
00:20:18,482 --> 00:20:19,896
But I couldn't work out
what to pair it with.

533
00:20:20,000 --> 00:20:21,413
Yeah.
And so, I feel like

534
00:20:21,517 --> 00:20:23,068
mystery boxes are really good
'cause you're just, like, forced

535
00:20:23,172 --> 00:20:24,689
to pair things with things...
Yes.

536
00:20:24,793 --> 00:20:25,862
..you'd never try before.

537
00:20:25,965 --> 00:20:27,137
Experimenting is great.
Yeah.

538
00:20:27,241 --> 00:20:29,448
But when you're experimenting,
you always need to adjust.

539
00:20:29,551 --> 00:20:30,758
Yes.
You know?

540
00:20:30,862 --> 00:20:34,034
And that's gonna maybe make this
challenge even harder for you.

541
00:20:34,137 --> 00:20:35,724
Yeah.
Every adjustment you make

542
00:20:35,827 --> 00:20:37,517
has to be...
Has to be... Yeah.

543
00:20:37,620 --> 00:20:38,689
What temperature, sorry?

544
00:20:38,793 --> 00:20:40,586
And then, yelled
over Luke's voice, too.

545
00:20:40,689 --> 00:20:42,344
So, which is adding an extra...
Is he drowning everything out?

546
00:20:42,448 --> 00:20:43,551
Yeah.
Yeah, right.

547
00:20:43,655 --> 00:20:44,724
Good luck, Annabel.
Good luck.

548
00:20:44,827 --> 00:20:46,517
Thank you. Thanks, guys.

549
00:20:46,620 --> 00:20:49,068
Hey. You alright, Alyona?
Yeah. More of the crumb.

550
00:20:49,172 --> 00:20:51,620
Are you using the little
brown blender to blitz it?

551
00:20:51,724 --> 00:20:53,758
What?
For the crumb.

552
00:20:53,862 --> 00:20:57,793
OK, so there's two
separate steps to the crumb,

553
00:20:57,896 --> 00:20:59,034
and we need to make sure
that we're using

554
00:20:59,137 --> 00:21:00,689
exactly the same technique.

555
00:21:00,793 --> 00:21:03,172
We're going
to do crumb separately -

556
00:21:03,275 --> 00:21:05,655
the cashew nuts roasted
really well...

557
00:21:07,000 --> 00:21:08,551
..and then we're going
to combine them

558
00:21:08,655 --> 00:21:09,862
when we start plating them.

559
00:21:10,827 --> 00:21:12,413
Annabel!
Yeah.

560
00:21:12,517 --> 00:21:14,965
How fine
are we blitzing cashews?

561
00:21:15,068 --> 00:21:18,586
Um, are yours toasted first?
I just blitzed them.

562
00:21:18,689 --> 00:21:19,965
I'm gonna roast them now.

563
00:21:20,068 --> 00:21:21,172
180.

564
00:21:21,275 --> 00:21:22,931
I've taken my cashews out,
but I put them in

565
00:21:23,034 --> 00:21:24,896
about five minutes ago at 180.

566
00:21:25,000 --> 00:21:27,689
I'm trying to communicate
with Alyona the process.

567
00:21:27,793 --> 00:21:29,655
So, roast the nuts
and roast the crumb separate.

568
00:21:29,758 --> 00:21:30,896
Combine them at the end,

569
00:21:31,000 --> 00:21:33,344
when we give them
a little quick pulse

570
00:21:33,448 --> 00:21:34,655
in the food processor.

571
00:21:34,758 --> 00:21:36,000
Jean-Christophe!

572
00:21:36,103 --> 00:21:38,724
Oui! Ca va? Salut!
How much time is left?

573
00:21:38,827 --> 00:21:40,068
Huh?

574
00:21:40,172 --> 00:21:43,172
How much time is left
on the clock?

575
00:21:44,379 --> 00:21:45,482
Say in French.

576
00:21:45,586 --> 00:21:49,068
Two minds, one dish
and 45 minutes to go!

577
00:21:55,482 --> 00:21:57,758
-Luke.
-Two seconds!

578
00:21:57,862 --> 00:21:59,448
The most important thing

579
00:21:59,551 --> 00:22:02,620
in this upside-down
caramel cake is the layers.

580
00:22:02,724 --> 00:22:06,448
Got the caramel on the bottom,
then the pieces of apple on top.

581
00:22:06,551 --> 00:22:07,827
They need to be defined,

582
00:22:07,931 --> 00:22:09,758
and they also need
to be perfect.

583
00:22:09,862 --> 00:22:11,137
Hannah!
Yes!

584
00:22:11,241 --> 00:22:12,206
Do you think it'll cook in
time?

585
00:22:12,310 --> 00:22:14,793
Do you think we should
make the tin smaller?

586
00:22:14,896 --> 00:22:17,551
Um, I think going
into the springform tin.

587
00:22:17,655 --> 00:22:19,275
I'm starting to run out of
time.

588
00:22:19,379 --> 00:22:21,413
So, Hannah and I have decided
we're going to change cake tins,

589
00:22:21,517 --> 00:22:22,965
and we've got a smaller tin.

590
00:22:23,068 --> 00:22:24,413
It should cook quicker.

591
00:22:24,517 --> 00:22:26,620
Sadly, when you cook
a smaller cake,

592
00:22:26,724 --> 00:22:28,448
there's more danger
of it being dry,

593
00:22:28,551 --> 00:22:31,137
and there's more danger of it
being cooked inconsistently.

594
00:22:31,241 --> 00:22:32,310
But I think that's just a risk

595
00:22:32,413 --> 00:22:33,655
we're going to have
to be willing to take.

596
00:22:33,758 --> 00:22:35,586
Luke.
Yeah?

597
00:22:35,689 --> 00:22:37,068
The apples don't fit in the
tin.

598
00:22:37,172 --> 00:22:39,724
You're gonna have to cut off
one third of the bottom of them.

599
00:22:39,827 --> 00:22:41,137
OK.

600
00:22:42,172 --> 00:22:43,620
Oh, my goodness.

601
00:22:45,344 --> 00:22:46,551
These apples!

602
00:22:46,655 --> 00:22:48,482
Like, the apples are the bane
of my existence right now.

603
00:22:48,586 --> 00:22:51,241
I've got to get these apples
perfectly into this tin,

604
00:22:51,344 --> 00:22:52,655
but the tin's now shrunk.

605
00:23:00,206 --> 00:23:01,724
Luke!
Yeah?

606
00:23:01,827 --> 00:23:05,103
My cake just went in,
and I put 170g of batter in.

607
00:23:05,206 --> 00:23:07,068
My cake is ready to go.

608
00:23:09,034 --> 00:23:11,379
Steaks are done
and seasoned, Petro.

609
00:23:11,482 --> 00:23:12,482
On to the parsnips?

610
00:23:12,586 --> 00:23:14,689
Yep.
What texture do we want?

611
00:23:14,793 --> 00:23:16,724
Like, slight... Like
the hummus just the other day?

612
00:23:16,827 --> 00:23:18,172
Um...

613
00:23:18,275 --> 00:23:19,620
Petro, mate, what's cooking?

614
00:23:19,724 --> 00:23:21,413
You've got a smile on your
face.

615
00:23:21,517 --> 00:23:22,965
Yeah, always. Always.

616
00:23:23,068 --> 00:23:24,586
Yeah, well, I mean,
it's a fun challenge.

617
00:23:24,689 --> 00:23:27,103
Um, what are you gonna make?
Pat and I are going

618
00:23:27,206 --> 00:23:28,724
to do steak today.

619
00:23:28,827 --> 00:23:30,965
At the end of cooking the steak,
we're going to start glazing it,

620
00:23:31,068 --> 00:23:33,172
and get a really nice
black garlic glaze

621
00:23:33,275 --> 00:23:34,965
that's got a little bit
of the chilli.

622
00:23:35,068 --> 00:23:36,241
Just a hint of it.

623
00:23:36,344 --> 00:23:37,758
Just to...just to add
a bit of spice to it.

624
00:23:37,862 --> 00:23:39,655
That looks like more
than a hint.

625
00:23:39,758 --> 00:23:42,586
Well...
Is that all in there?

626
00:23:42,689 --> 00:23:44,724
The rest of this thing?
In the glaze. In the glaze.

627
00:23:44,827 --> 00:23:47,310
I've taken all the seeds out.
There's no seeds in it.

628
00:23:47,413 --> 00:23:48,827
Yeah, it'll add
a little bit of excitement.

629
00:23:48,931 --> 00:23:51,310
So, how are you planning
to cook the steak?

630
00:23:51,413 --> 00:23:52,758
Medium rare.

631
00:23:52,862 --> 00:23:54,689
And we'll be using the hibachi.

632
00:23:54,793 --> 00:23:57,586
And is the hibachi setting
on low, medium or high?

633
00:23:59,206 --> 00:24:02,068
So, um...
It was a trick question.

634
00:24:02,172 --> 00:24:03,275
Yeah.

635
00:24:03,379 --> 00:24:04,862
There's no way
the hibachi has settings.

636
00:24:04,965 --> 00:24:06,448
Yeah, but I'm probably going

637
00:24:06,551 --> 00:24:07,862
to get a good sear
on the steaks.

638
00:24:07,965 --> 00:24:09,034
Right.
And then,

639
00:24:09,137 --> 00:24:10,689
probably take out
a few of the coals.

640
00:24:10,793 --> 00:24:12,689
Does Pat know how many coals
you're going to take out?

641
00:24:12,793 --> 00:24:14,448
Um...

642
00:24:14,551 --> 00:24:17,000
How many degrees
will each coal take out?

643
00:24:18,275 --> 00:24:19,482
Uh...

644
00:24:19,586 --> 00:24:21,103
Leaving a lot
of guessing work, mate.

645
00:24:29,068 --> 00:24:30,896
Alrighty, Patty, let's rumble.

646
00:24:31,000 --> 00:24:33,758
Steaks going on.
Yep.

647
00:24:33,862 --> 00:24:35,862
The success of our whole dish
is really going

648
00:24:35,965 --> 00:24:37,620
to come down
to the cook on the beef.

649
00:24:37,724 --> 00:24:39,344
Alright, my steak's on.

650
00:24:39,448 --> 00:24:41,137
So, we end up
coming up with a way

651
00:24:41,241 --> 00:24:43,068
of cooking the steak
to make sure that we're kind of

652
00:24:43,172 --> 00:24:45,034
creating a really even crust.

653
00:24:45,137 --> 00:24:47,000
Are we flipping every minute,
or what are we doing?

654
00:24:47,103 --> 00:24:50,068
Um, let's do the minute.
Alright.

655
00:24:50,172 --> 00:24:51,827
And then, once it reaches
40 degrees,

656
00:24:51,931 --> 00:24:53,482
we're then going
to start glazing it.

657
00:24:53,586 --> 00:24:55,689
Five, four,

658
00:24:55,793 --> 00:24:57,275
three,

659
00:24:57,379 --> 00:24:58,586
two, one.

660
00:24:58,689 --> 00:25:00,689
And flip the steak!
Flipping!

661
00:25:04,551 --> 00:25:06,517
This is the only
synchronised steaking

662
00:25:06,620 --> 00:25:07,896
I've ever done.

663
00:25:08,000 --> 00:25:10,896
But, um, it's a bit of fun,
and we'll see how we go.

664
00:25:11,000 --> 00:25:13,310
The biggest concern
is getting this steak done

665
00:25:13,413 --> 00:25:14,620
to the same doneness

666
00:25:14,724 --> 00:25:16,896
and also getting
the glaze similar.

667
00:25:17,000 --> 00:25:19,103
I've just set up a bit
of a cooler zone for mine.

668
00:25:19,206 --> 00:25:20,413
Um, especially once I start

669
00:25:20,517 --> 00:25:23,448
to get that glaze on,
I don't want it to burn.

670
00:25:23,551 --> 00:25:25,586
Uh, Aaron,

671
00:25:25,689 --> 00:25:26,965
how are we building this sauce?

672
00:25:27,068 --> 00:25:28,724
Annabel! Annabel!

673
00:25:28,827 --> 00:25:30,034
Annabel!

674
00:25:30,137 --> 00:25:31,896
Alright, guys,
I was just watching

675
00:25:32,000 --> 00:25:34,206
from up on the gantry.
It is mayhem in here.

676
00:25:34,310 --> 00:25:35,724
Yes!
It really is.

677
00:25:35,827 --> 00:25:37,586
I mean, both Orange
and Yellow teams

678
00:25:37,689 --> 00:25:39,000
are using chateaubriand.

679
00:25:39,103 --> 00:25:40,344
And we know this

680
00:25:40,448 --> 00:25:42,448
is the prime cut of beef.
Yep.

681
00:25:42,551 --> 00:25:44,551
I think that they've chosen
a method of cooking

682
00:25:44,655 --> 00:25:46,862
that is difficult
for both of them to nail.

683
00:25:46,965 --> 00:25:47,965
Yep.

684
00:25:48,068 --> 00:25:49,655
You have to be
pretty experienced to get

685
00:25:49,758 --> 00:25:52,793
an amazing chateaubriand cooked
on the hibachi.

686
00:25:52,896 --> 00:25:54,241
Yeah. I'm just going
to cut you off there,

687
00:25:54,344 --> 00:25:56,034
because I can see a steak

688
00:25:56,137 --> 00:25:57,310
pretty much on fire...
Yeah.

689
00:25:57,413 --> 00:26:00,000
..uh, over
on the Yellow team's bench.

690
00:26:00,103 --> 00:26:02,206
And let me see
if there's fire on this bench.

691
00:26:03,586 --> 00:26:05,034
No fire on this bench.
No fire.

692
00:26:06,482 --> 00:26:08,137
Aaron, no seeds, yeah?

693
00:26:08,241 --> 00:26:09,344
I'm loving Vinnie.

694
00:26:09,448 --> 00:26:11,448
It's like he's in
an Italian household,

695
00:26:11,551 --> 00:26:13,172
just, like, going for it.

696
00:26:13,275 --> 00:26:15,862
No, because we might have
different salt in our water.

697
00:26:15,965 --> 00:26:17,137
This is actually
his level of volume.

698
00:26:17,241 --> 00:26:19,068
Yeah, exactly.
Yeah.

699
00:26:19,172 --> 00:26:20,724
Are there any desserts
out there?

700
00:26:20,827 --> 00:26:22,896
The Pink team. So, Luke
and Hannah are doing

701
00:26:23,000 --> 00:26:25,793
an upside-down apple sponge cake

702
00:26:25,896 --> 00:26:27,724
with a thyme ice-cream.

703
00:26:27,827 --> 00:26:30,655
Yeah, but I think
the apple's on the bottom.

704
00:26:30,758 --> 00:26:32,517
If that plops out looking...
Yeah.

705
00:26:32,620 --> 00:26:34,448
..just a little bit
different... Yeah.

706
00:26:34,551 --> 00:26:37,034
..it's such
an instant visual issue.

707
00:26:37,137 --> 00:26:38,275
I don't know.

708
00:26:38,379 --> 00:26:41,103
Yeah. The other dessert
is from Alyona and Annabel.

709
00:26:41,206 --> 00:26:42,620
It's kind of on the savoury end.

710
00:26:42,724 --> 00:26:44,689
So, they're doing
a black garlic ice-cream.

711
00:26:44,793 --> 00:26:48,793
They've got a cashew crumb
and a beetroot caramel as well.

712
00:26:48,896 --> 00:26:50,827
So many earthy flavours
in there.

713
00:26:50,931 --> 00:26:52,172
Yeah.
Yeah.

714
00:26:52,275 --> 00:26:53,862
When you're dealing
with something earthy

715
00:26:53,965 --> 00:26:56,793
from nature, it can
be quite inconsistent.

716
00:26:56,896 --> 00:26:58,137
Yeah, I think the tweaking

717
00:26:58,241 --> 00:26:59,379
is just going
to take so much time.

718
00:27:03,137 --> 00:27:05,379
Annabel, have you started
on your caramel?

719
00:27:05,482 --> 00:27:07,862
Yeah, it... My caramel
is just caramelising.

720
00:27:07,965 --> 00:27:10,379
Uh, the cashew crumb's
in the oven,

721
00:27:10,482 --> 00:27:13,137
and I'm starting
on my beetroot caramel.

722
00:27:13,241 --> 00:27:15,241
Sometimes caramel can be tricky

723
00:27:15,344 --> 00:27:17,310
because it's sugar,
and if it's not...

724
00:27:17,413 --> 00:27:19,241
It can take one second

725
00:27:19,344 --> 00:27:21,379
to go too far.

726
00:27:21,482 --> 00:27:23,275
Mine's quite amber.

727
00:27:23,379 --> 00:27:25,103
I've taken it to the edge,
Alyona.

728
00:27:25,206 --> 00:27:27,206
I'm communicating to Alyona
we need to take this caramel

729
00:27:27,310 --> 00:27:28,793
as dark as it can go

730
00:27:28,896 --> 00:27:30,793
without turning it
into that toffee phase.

731
00:27:30,896 --> 00:27:31,965
But darkness with caramel

732
00:27:32,068 --> 00:27:34,482
is actually quite subjective,
I'm realising.

733
00:27:34,586 --> 00:27:35,862
And I'm like, yeah,
I'm going to take it

734
00:27:35,965 --> 00:27:38,137
right to the edge,
but, I guess, what's my edge?

735
00:27:38,241 --> 00:27:39,448
What's her edge?

736
00:27:39,551 --> 00:27:40,758
Yikes.

737
00:27:42,448 --> 00:27:45,206
If you want to dominate,
you must communicate!

738
00:27:45,310 --> 00:27:46,482
30 minutes to go!

739
00:27:52,482 --> 00:27:54,620
Luke, get a quenelle spoon.

740
00:27:56,103 --> 00:27:57,586
Em, I'm gonna weigh out
my apple,

741
00:27:57,689 --> 00:28:00,241
and I'll tell you
how much I have, OK?

742
00:28:00,344 --> 00:28:02,068
I am feeling
very rushed right now.

743
00:28:02,172 --> 00:28:04,310
I have 30 minutes left,

744
00:28:04,413 --> 00:28:06,379
and we've only
basically done the puree,

745
00:28:06,482 --> 00:28:07,827
started chopping the salad.

746
00:28:07,931 --> 00:28:10,068
But we still need the steak
to get straight onto the hibachi

747
00:28:10,172 --> 00:28:11,931
because that is the main
element on this dish.

748
00:28:12,034 --> 00:28:13,586
Alright, so on the...

749
00:28:13,689 --> 00:28:16,724
Are you putting it on
with a little bit of oil?

750
00:28:16,827 --> 00:28:17,896
Yep?

751
00:28:18,000 --> 00:28:20,931
Sorry, Em, Em, say that again.
I can't hear you.

752
00:28:21,034 --> 00:28:23,379
I'm getting a temp probe,
and I'm putting it in.

753
00:28:23,482 --> 00:28:24,793
You have a temp probe?

754
00:28:24,896 --> 00:28:27,655
And I reckon we take it off
at 45.

755
00:28:27,758 --> 00:28:29,965
Say that again.
Happy with 45 in total?

756
00:28:30,068 --> 00:28:32,000
He's very quiet,
isn't he?

757
00:28:32,103 --> 00:28:33,103
I know.
He's very quiet.

758
00:28:33,206 --> 00:28:35,000
He's doing his best.

759
00:28:35,103 --> 00:28:37,827
Cooking on the hibachi
is very intuitive.

760
00:28:37,931 --> 00:28:39,034
And when neither of us can see

761
00:28:39,137 --> 00:28:41,275
what the other person is doing
and how it is cooking,

762
00:28:41,379 --> 00:28:44,034
it's definitely a bit of
a recipe for disaster.

763
00:28:44,137 --> 00:28:45,344
Do you want to do
another flip over,

764
00:28:45,448 --> 00:28:46,482
or do you want to do the edges?

765
00:28:46,586 --> 00:28:47,827
I'm to 34 degrees.

766
00:28:49,000 --> 00:28:50,931
Me too.
OK, sick.

767
00:28:51,034 --> 00:28:52,620
OK. Do you want to flip it
to the other side

768
00:28:52,724 --> 00:28:54,137
to get more crust
on the other side?

769
00:28:54,241 --> 00:28:55,896
I've flipped mine already.
OK, cool.

770
00:28:56,000 --> 00:28:56,965
No, the second time?

771
00:28:57,068 --> 00:28:58,241
Oh, OK.
Yep.

772
00:28:58,344 --> 00:28:59,620
OK.

773
00:29:01,689 --> 00:29:04,000
My temp's nearly at 40, Pets.

774
00:29:04,103 --> 00:29:06,551
My big piece is only at 30.

775
00:29:06,655 --> 00:29:08,586
There's so many things
to think about

776
00:29:08,689 --> 00:29:09,862
when using a hibachi.

777
00:29:09,965 --> 00:29:13,068
How thick is your meat?
What temperature is the meat?

778
00:29:13,172 --> 00:29:14,862
Do you fan it?
Where is your hot spot?

779
00:29:14,965 --> 00:29:16,448
Where is your cold spot?

780
00:29:16,551 --> 00:29:18,275
And I'm realising that my coals

781
00:29:18,379 --> 00:29:21,206
are probably not as hot
as Pat's coals.

782
00:29:21,310 --> 00:29:24,275
I'm taking off my grill.
I get all the soot off my coals.

783
00:29:24,379 --> 00:29:26,172
Give it a fan,
put my steak back on,

784
00:29:26,275 --> 00:29:27,862
and now we are cooking.

785
00:29:29,551 --> 00:29:31,103
How many anchovies
should I put in there?

786
00:29:31,206 --> 00:29:32,551
I don't know.
We'll taste it.

787
00:29:32,655 --> 00:29:35,034
So, crab's chilling, out
in the ice bath right now.

788
00:29:35,137 --> 00:29:37,482
And I'm trying to build
the flavours of the sauce.

789
00:29:37,586 --> 00:29:39,413
Maybe go, like,
a little bit more vinegar.

790
00:29:39,517 --> 00:29:41,034
A little bit more vinegar.
Yeah. One more spoon?

791
00:29:41,137 --> 00:29:42,655
Yeah, one more spoon.

792
00:29:42,758 --> 00:29:44,965
I want it to be quite rich

793
00:29:45,068 --> 00:29:47,413
and earthy
from the dashi powder in there,

794
00:29:47,517 --> 00:29:49,068
a bit of anchovy in there,

795
00:29:49,172 --> 00:29:50,620
the chilli, the black garlic.

796
00:29:50,724 --> 00:29:52,896
And now, it's just getting
all those shells in there

797
00:29:53,000 --> 00:29:55,068
with the head
and the innards of the crab

798
00:29:55,172 --> 00:29:57,862
to just really, like, cook down
with all those aromats.

799
00:29:57,965 --> 00:29:59,413
Alright, Aaron?
Yeah.

800
00:29:59,517 --> 00:30:01,172
We're doing the crab now, yeah?
Yeah.

801
00:30:01,275 --> 00:30:02,689
So, get a mallet
and a tea towel.

802
00:30:02,793 --> 00:30:04,000
Take the claws off.

803
00:30:04,103 --> 00:30:05,655
I think I'm doing
pretty well, actually.

804
00:30:05,758 --> 00:30:07,344
I'm taking
the crab-claw meat out.

805
00:30:07,448 --> 00:30:09,448
Um, it's cooked really nicely,
actually,

806
00:30:09,551 --> 00:30:11,103
so it's really soft and supple.

807
00:30:11,206 --> 00:30:12,551
And we're going to use
these shells here

808
00:30:12,655 --> 00:30:14,758
to put into the sauce with
the guts of the crab as well.

809
00:30:15,931 --> 00:30:17,413
Um, Vinnie.
Yo.

810
00:30:17,517 --> 00:30:20,068
Add the shells from the claws
into the sauce as well.

811
00:30:20,172 --> 00:30:22,172
Are we gonna crush them up
at all, or just whole in there?

812
00:30:22,275 --> 00:30:24,068
Um, I have them in, like,
pretty big chunks.

813
00:30:24,172 --> 00:30:26,655
They're, like, you know,
the size of a 50 cent piece.

814
00:30:26,758 --> 00:30:28,137
You're only using
the big claws, yeah?

815
00:30:28,241 --> 00:30:29,620
Don't worry
about the little ones.

816
00:30:29,724 --> 00:30:30,655
And then,
when you rip off the head,

817
00:30:30,758 --> 00:30:31,965
turn it upside down, yeah?

818
00:30:32,068 --> 00:30:33,413
'Cause the guts will fall
into the shell of the head.

819
00:30:33,517 --> 00:30:34,586
Yeah.

820
00:30:36,000 --> 00:30:38,103
The only other part of the crab
we're going to use is the head.

821
00:30:38,206 --> 00:30:39,310
Actually, the shells act

822
00:30:39,413 --> 00:30:41,206
as the carrier
for the pasta on the plate.

823
00:30:41,310 --> 00:30:42,793
Aaron.
Yeah.

824
00:30:42,896 --> 00:30:44,586
So, I've taken the head off.
Yep.

825
00:30:44,689 --> 00:30:47,793
We start adding in
the crab shells into our sauce

826
00:30:47,896 --> 00:30:49,551
to really reinforce
the crab flavour.

827
00:30:49,655 --> 00:30:52,034
Now we're putting
all the...all the shells -

828
00:30:52,137 --> 00:30:54,551
the head shell, the arm shells

829
00:30:54,655 --> 00:30:56,413
and the tablespoon of dashi
in that pan?

830
00:30:56,517 --> 00:30:57,620
I didn't put the head shell.

831
00:30:59,586 --> 00:31:00,689
Huh?

832
00:31:01,827 --> 00:31:03,482
You're putting the crab head
in there too, right?

833
00:31:03,586 --> 00:31:05,103
I didn't put the head shell.

834
00:31:06,862 --> 00:31:07,965
Um...

835
00:31:08,068 --> 00:31:09,965
And then, I realised

836
00:31:10,068 --> 00:31:13,000
I've just destroyed
our vessel for service.

837
00:31:13,103 --> 00:31:15,413
Uh, Aaron?
Yeah.

838
00:31:16,724 --> 00:31:18,758
I kind of broke the head,
Aaron.

839
00:31:18,862 --> 00:31:20,862
I kind of broke the head.

840
00:31:20,965 --> 00:31:23,827
It's Knockout Week,
so really don't want

841
00:31:23,931 --> 00:31:25,241
to be the bottom dish today.

842
00:31:25,344 --> 00:31:27,586
I'm really worried now.

843
00:31:39,000 --> 00:31:40,827
Uh, Aaron?
Yeah.

844
00:31:42,000 --> 00:31:44,068
I kind of broke the head,
Aaron.

845
00:31:44,172 --> 00:31:45,827
I kind of broke the head.

846
00:31:48,206 --> 00:31:49,482
Well, then, we won't serve it
in the head.

847
00:31:49,586 --> 00:31:51,068
We'll still use
the same plate, yeah?

848
00:31:51,172 --> 00:31:52,827
Um...

849
00:31:52,931 --> 00:31:54,344
We were gonna serve the pasta
in the head of the crab,

850
00:31:54,448 --> 00:31:56,413
but I accidentally
just broke it all,

851
00:31:56,517 --> 00:31:58,379
so we won't be doing that
anymore.

852
00:31:59,655 --> 00:32:01,689
It's not loud enough in here!

853
00:32:01,793 --> 00:32:03,137
Ten minutes to go!

854
00:32:03,241 --> 00:32:04,793
Come on!

855
00:32:04,896 --> 00:32:05,862
What was that, Pets?

856
00:32:05,965 --> 00:32:06,965
And a bit more salt,
Aaron.

857
00:32:07,068 --> 00:32:08,655
Do half your jug
of caramel sauce.

858
00:32:08,758 --> 00:32:10,758
Um, Em! Em.
Yep?

859
00:32:10,862 --> 00:32:12,931
I think my parsnip puree
is a bit too thick.

860
00:32:13,034 --> 00:32:14,413
Wait.

861
00:32:14,517 --> 00:32:15,758
I think we need to add just
a little bit more cream or milk.

862
00:32:15,862 --> 00:32:16,931
I can't hear you.

863
00:32:17,034 --> 00:32:17,965
Ten minutes to go -

864
00:32:18,068 --> 00:32:20,517
we have the steak going
on the hibachi.

865
00:32:20,620 --> 00:32:22,206
We're seasoning the salad,

866
00:32:22,310 --> 00:32:24,241
preparing the parsnip puree

867
00:32:24,344 --> 00:32:26,448
and discussing plating.

868
00:32:26,551 --> 00:32:28,034
There's a black plate.

869
00:32:28,137 --> 00:32:30,758
Let's plate up with our salad
and our sauce on the plate, OK?

870
00:32:30,862 --> 00:32:32,724
Yep. Give me a sec.
Getting a plate now.

871
00:32:32,827 --> 00:32:34,586
To get the plating
as identical as possible,

872
00:32:34,689 --> 00:32:36,379
we're communicating
as much as we can...

873
00:32:36,482 --> 00:32:37,965
Do you want to go
and get a ring mould?

874
00:32:38,068 --> 00:32:39,482
..because that is one
of the things

875
00:32:39,586 --> 00:32:41,517
- that the judges have asked for
- they want twin dishes.

876
00:32:41,620 --> 00:32:44,206
That is 8cm.

877
00:32:44,310 --> 00:32:45,965
Say it again.

878
00:32:46,068 --> 00:32:47,758
8cm ring mould.

879
00:32:49,344 --> 00:32:50,689
Ring mould?
Yeah, ring...

880
00:32:50,793 --> 00:32:53,172
So we can put our...we can put
our salad in the ring mould.

881
00:32:53,275 --> 00:32:55,000
I'm spending so much time

882
00:32:55,103 --> 00:32:56,689
quite literally
talking to a wall.

883
00:32:56,793 --> 00:32:58,793
The circle ring mould
on the shelf.

884
00:32:58,896 --> 00:33:00,137
Oh, shit.

885
00:33:00,241 --> 00:33:01,965
And I'm getting
pretty frustrated.

886
00:33:02,068 --> 00:33:03,448
8cm ring mould.

887
00:33:03,551 --> 00:33:05,172
Wait there.

888
00:33:05,275 --> 00:33:07,620
Casp, I've got to watch
the steak.

889
00:33:07,724 --> 00:33:09,344
Pardon?
Have you taken the steak off?

890
00:33:09,448 --> 00:33:10,689
'Cause the steak's
going over temp.

891
00:33:10,793 --> 00:33:12,034
Em, come and talk at the wall.

892
00:33:12,137 --> 00:33:14,172
I can't hear you.
Oi, the steak is beeping.

893
00:33:14,275 --> 00:33:16,448
It's over temp.
Mine? No, it's not mine.

894
00:33:16,551 --> 00:33:17,827
Oh, wait.
Mine was at 50.

895
00:33:17,931 --> 00:33:19,137
Sorry.

896
00:33:19,241 --> 00:33:21,172
Oh, like... Oh, straightaway

897
00:33:21,275 --> 00:33:23,275
I look at the steak
on the hibachi, and I realise

898
00:33:23,379 --> 00:33:25,655
that it's actually gone over
where we wanted it.

899
00:33:26,827 --> 00:33:29,413
Now I'm just hoping
that it's not too far off.

900
00:33:29,517 --> 00:33:30,931
But for all I know,
Emily's steak

901
00:33:31,034 --> 00:33:32,482
might have gone over, too.

902
00:33:32,586 --> 00:33:34,275
So, we'll just
have to wait and see.

903
00:33:34,379 --> 00:33:36,068
Alright, Emily,

904
00:33:36,172 --> 00:33:38,655
have you done the ring mould
on the top yet?

905
00:33:38,758 --> 00:33:40,793
Pets, my steaks are off.

906
00:33:40,896 --> 00:33:44,413
Let's also give it a glaze,
off heat, right at the end.

907
00:33:44,517 --> 00:33:46,206
Yeah, I've got
a little bit left.

908
00:33:46,310 --> 00:33:48,137
Yeah, I think the steaks
look alright.

909
00:33:48,241 --> 00:33:51,517
My glaze is a little bit
on the spicy end.

910
00:33:51,620 --> 00:33:54,034
I'm hoping Pat's
has a similar heat.

911
00:33:54,137 --> 00:33:55,275
It's kind of hard
because each chilli

912
00:33:55,379 --> 00:33:56,931
has a different amount
of heat, too.

913
00:33:57,034 --> 00:34:00,275
So, yeah, we'll just see
how that plays out.

914
00:34:00,379 --> 00:34:02,724
Moment of truth, Pets.
Are we slicing or whole?

915
00:34:02,827 --> 00:34:04,551
I reckon let's go whole.

916
00:34:04,655 --> 00:34:07,172
Well, I think three quarters
of a cup of puree.

917
00:34:07,275 --> 00:34:09,482
Yep. Just off-centre.

918
00:34:09,586 --> 00:34:11,689
I reckon in, like, a smear.

919
00:34:11,793 --> 00:34:13,344
Yes, big pressure today.

920
00:34:13,448 --> 00:34:15,241
I really would like
to avoid bottom dish

921
00:34:15,344 --> 00:34:17,137
and going straight
into the elimination.

922
00:34:17,241 --> 00:34:19,896
It's all going to come down
to the cooking of the protein

923
00:34:20,000 --> 00:34:22,931
because that's where a lot
of the variables will be.

924
00:34:23,034 --> 00:34:25,275
Does it feel like your babies
are in sync with each other,

925
00:34:25,379 --> 00:34:27,206
or do they...? Yeah.
Definitely.

926
00:34:27,310 --> 00:34:28,413
They do everything...

927
00:34:28,517 --> 00:34:30,413
Even if they don't poo
for three days,

928
00:34:30,517 --> 00:34:31,689
they poo on the same day.

929
00:34:31,793 --> 00:34:33,034
It's so wild.

930
00:34:33,137 --> 00:34:34,827
You've got to twin it to win
it!

931
00:34:34,931 --> 00:34:36,379
Five minutes to go!

932
00:34:36,482 --> 00:34:38,034
Whoo!

933
00:34:38,137 --> 00:34:41,758
Hey, Pat, how much puree again?

934
00:34:41,862 --> 00:34:43,482
Hannah?

935
00:34:43,586 --> 00:34:46,103
Do you want to put a sprig
of thyme in the ice-cream?

936
00:34:46,206 --> 00:34:47,310
Just for you, I will.

937
00:34:47,413 --> 00:34:49,000
Five minutes to go,

938
00:34:49,103 --> 00:34:50,827
my cake's just
come out of the oven.

939
00:34:50,931 --> 00:34:52,137
I'm happy with it.

940
00:34:52,241 --> 00:34:54,206
So, fingers crossed that Luke's
looks the same

941
00:34:54,310 --> 00:34:55,586
as well.

942
00:34:55,689 --> 00:34:57,448
Hannah, how's your cake?

943
00:34:57,551 --> 00:34:59,172
My cake's cooked.

944
00:34:59,275 --> 00:35:01,551
Mine just needs
a little bit longer.

945
00:35:01,655 --> 00:35:04,137
Hannah's saying she's already
pulled her cake out of the oven.

946
00:35:04,241 --> 00:35:05,586
Mine isn't even ready
to come out of the oven.

947
00:35:05,689 --> 00:35:08,172
I'm just gonna leave mine in
for a tiny bit longer.

948
00:35:08,275 --> 00:35:09,862
Chuck it as high as you can.

949
00:35:09,965 --> 00:35:11,862
I'm really starting
to freak out.

950
00:35:11,965 --> 00:35:14,206
I've checked it once or twice,
but because of the caramel

951
00:35:14,310 --> 00:35:16,586
and the apples and the liquid
from the apples in the bottom,

952
00:35:16,689 --> 00:35:18,482
it needs to cook a lot longer
than I thought.

953
00:35:18,586 --> 00:35:20,689
Once I take it out,
what should I do?

954
00:35:20,793 --> 00:35:22,517
Make sure your sauce
and your ice-cream

955
00:35:22,620 --> 00:35:23,931
are already ready.

956
00:35:25,379 --> 00:35:27,241
Are your sauce
and ice-cream ready, Luke?

957
00:35:28,551 --> 00:35:30,344
Luke? Luke?!

958
00:35:31,689 --> 00:35:35,965
So we need to do a ring of
crumb on the bottom.

959
00:35:36,068 --> 00:35:37,724
I feel really confident
with our plating up

960
00:35:37,827 --> 00:35:39,000
because we discussed it
so early on,

961
00:35:39,103 --> 00:35:40,413
and we were both pretty clear.

962
00:35:40,517 --> 00:35:41,655
We're gonna have
this ring of crumb,

963
00:35:41,758 --> 00:35:43,172
some pickled apple
in the middle,

964
00:35:43,275 --> 00:35:45,206
but quenelle of that
black garlic ice-cream on top,

965
00:35:45,310 --> 00:35:48,068
and then we're gonna drizzle
that beetroot caramel over it.

966
00:35:48,172 --> 00:35:52,068
35g of crumb on my plate,
and I'm putting it in a circle.

967
00:35:52,172 --> 00:35:55,379
How much apple?
Let me tell you in a sec.

968
00:35:55,482 --> 00:35:58,655
The risk in our dish today
comes from balance

969
00:35:58,758 --> 00:36:01,137
and intensity of flavours
across each element.

970
00:36:01,241 --> 00:36:05,103
The flavour of the black
garlic, the level of the caramel.

971
00:36:05,206 --> 00:36:06,965
I think we underestimated,
actually,

972
00:36:07,068 --> 00:36:09,931
how difficult this was going
to be at the start of the cook.

973
00:36:10,034 --> 00:36:13,586
This week's Knockout Week,
so fingers crossed it pays off.

974
00:36:13,689 --> 00:36:15,206
Otherwise, we will definitely

975
00:36:15,310 --> 00:36:17,862
be in the elimination
at the end of the week.

976
00:36:17,965 --> 00:36:19,689
You don't want bottom dish.

977
00:36:19,793 --> 00:36:21,379
Two minutes to go!

978
00:36:21,482 --> 00:36:23,689
Come on!

979
00:36:25,862 --> 00:36:27,482
Vinnie,
I'm using the blue plate.

980
00:36:27,586 --> 00:36:28,862
VINNIE: OK.

981
00:36:28,965 --> 00:36:30,551
Um... So, we had this,

982
00:36:30,655 --> 00:36:33,241
like, idea of, like,
having this crab shell

983
00:36:33,344 --> 00:36:35,448
with the pasta inside.

984
00:36:35,551 --> 00:36:37,620
It's all out the window now.

985
00:36:37,724 --> 00:36:39,206
We're gonna spoon the pasta,

986
00:36:39,310 --> 00:36:40,931
twirl it up,
spoon it onto the plate?

987
00:36:41,034 --> 00:36:43,517
I was thinking, like,
spiralling it like a log.

988
00:36:43,620 --> 00:36:46,655
We're trying to figure out
how we want to plate this thing,

989
00:36:46,758 --> 00:36:48,965
but it seems like
getting closer to the end we go,

990
00:36:49,068 --> 00:36:51,000
the more noise there is.

991
00:36:51,103 --> 00:36:52,310
And I'm using
all the crab meat, yeah?

992
00:36:52,413 --> 00:36:53,827
Yep.

993
00:36:53,931 --> 00:36:55,551
Thank goodness
Vinnie has a loud voice,

994
00:36:55,655 --> 00:36:56,758
'cause I can still hear him.

995
00:36:56,862 --> 00:36:58,137
And the rest of the sauce
in the jug?

996
00:36:58,241 --> 00:36:59,517
White sauce pot!

997
00:36:59,620 --> 00:37:01,758
The what?
White sauce pot!

998
00:37:01,862 --> 00:37:03,379
Yeah, yeah, yeah, yeah, yeah,
yeah, yeah.

999
00:37:03,482 --> 00:37:06,068
Make your twins like mine -
identical!

1000
00:37:06,172 --> 00:37:07,379
One minute to go!

1001
00:37:13,896 --> 00:37:16,689
I've left this cake in the oven
until the very last minute,

1002
00:37:16,793 --> 00:37:18,344
but I don't have any more time.

1003
00:37:18,448 --> 00:37:20,551
The cake's come out of the
oven, piping hot,

1004
00:37:20,655 --> 00:37:23,034
and the vibe
in the kitchen is crazy.

1005
00:37:23,137 --> 00:37:24,586
Luke,

1006
00:37:24,689 --> 00:37:28,551
cut the bottom of your cake
just slightly so it's flat.

1007
00:37:28,655 --> 00:37:29,965
OK!

1008
00:37:30,068 --> 00:37:32,620
I'm channelling my cricket,
my footy.

1009
00:37:32,724 --> 00:37:34,137
I'm even bringing out
the teacher voice.

1010
00:37:34,241 --> 00:37:36,931
I haven't really perfected it
yet, but here goes nothing.

1011
00:37:37,034 --> 00:37:39,172
Luke.
Yes!

1012
00:37:39,275 --> 00:37:41,517
Cut the bottom of your cake...
I heard you!

1013
00:37:41,620 --> 00:37:43,827
..just slightly,
so it's flat when you flip it.

1014
00:37:43,931 --> 00:37:45,172
Yes, Hannah!

1015
00:37:45,275 --> 00:37:47,206
OK, so the ring mould,

1016
00:37:47,310 --> 00:37:49,103
like, 1cm away from the top.

1017
00:37:49,206 --> 00:37:52,551
Where on the plate
are you putting the ring mould?

1018
00:37:52,655 --> 00:37:55,827
I cannot hear anything
Casper's saying about plating.

1019
00:37:55,931 --> 00:37:57,517
6:00 position.
Yep.

1020
00:37:57,620 --> 00:38:00,206
Put 50g of the puree.

1021
00:38:00,310 --> 00:38:03,448
Spread it out, just a bit
bigger than the steak itself.

1022
00:38:03,551 --> 00:38:05,724
Cutting into the steak,
I am rushing,

1023
00:38:05,827 --> 00:38:07,482
and the only thing
I'm happy about

1024
00:38:07,586 --> 00:38:09,241
is that it is medium rare,

1025
00:38:09,344 --> 00:38:11,448
but I need to get it
on the plate because...

1026
00:38:11,551 --> 00:38:12,896
Ten...

1027
00:38:13,000 --> 00:38:14,793
..the ten-second countdown
is here.

1028
00:38:14,896 --> 00:38:16,689
Nine, eight, seven,

1029
00:38:16,793 --> 00:38:18,275
six,

1030
00:38:18,379 --> 00:38:19,827
five, four,

1031
00:38:19,931 --> 00:38:22,931
three, two, one.

1032
00:38:25,413 --> 00:38:26,655
Oh, my goodness.

1033
00:38:29,310 --> 00:38:32,206
Holy moly. That was nuts.

1034
00:38:33,586 --> 00:38:34,724
Oh, my God.

1035
00:38:35,862 --> 00:38:38,689
Far out.
I'm so stressed.

1036
00:38:38,793 --> 00:38:40,896
It was really actually hard
to hear the plating

1037
00:38:41,000 --> 00:38:42,206
in what was going on.

1038
00:38:42,310 --> 00:38:43,793
And my whole brain was like,
"What the hell is going on?"

1039
00:38:43,896 --> 00:38:45,068
It was hard.

1040
00:38:49,448 --> 00:38:51,241
The first dishes
we'd like to taste

1041
00:38:51,344 --> 00:38:53,103
belong to the Yellow team.

1042
00:38:57,413 --> 00:39:00,103
Feeling pretty in sync
with Petro today.

1043
00:39:00,206 --> 00:39:01,482
Walking our plates up,

1044
00:39:01,586 --> 00:39:04,000
we pop out from the wall
at the exact same time.

1045
00:39:04,103 --> 00:39:05,793
Wahey! Not bad.

1046
00:39:05,896 --> 00:39:07,000
Cute.

1047
00:39:08,241 --> 00:39:09,482
Nearly step for step.

1048
00:39:09,586 --> 00:39:11,724
I'm pretty confident,
partnered up with Pat.

1049
00:39:11,827 --> 00:39:13,482
Good synchrony, guys.

1050
00:39:13,586 --> 00:39:15,379
But, you know,
there's so many things

1051
00:39:15,482 --> 00:39:16,689
that we could have done
differently,

1052
00:39:16,793 --> 00:39:18,896
so I'm a little bit anxious.

1053
00:39:19,000 --> 00:39:20,620
Pat, take it away. What is it?

1054
00:39:20,724 --> 00:39:23,965
We've done a chateaubriand
with a black garlic glaze,

1055
00:39:24,068 --> 00:39:26,724
parsnip puree
and kohlrabi slaw.

1056
00:39:26,827 --> 00:39:29,448
The steak definitely
is the biggest worry for me,

1057
00:39:29,551 --> 00:39:30,724
the biggest concern.

1058
00:39:30,827 --> 00:39:32,551
It has to be medium rare.

1059
00:39:32,655 --> 00:39:35,793
Did you guys cook the steak
by feel? By time?

1060
00:39:35,896 --> 00:39:37,448
By temperature?

1061
00:39:37,551 --> 00:39:38,965
Temperature.

1062
00:39:39,068 --> 00:39:40,241
Pat, you're wearing
a little, uh...

1063
00:39:40,344 --> 00:39:42,034
..a little bit more of the dish
on your apron.

1064
00:39:42,137 --> 00:39:43,689
Yeah, he was calling us
B1 and B2,

1065
00:39:43,793 --> 00:39:45,482
so I'm just
a more ripe banana, mate.

1066
00:39:45,586 --> 00:39:47,793
Today, actually,

1067
00:39:47,896 --> 00:39:49,448
we're P1 and P2.

1068
00:39:49,551 --> 00:39:51,344
P1 and P2. Sorry, mate.

1069
00:39:51,448 --> 00:39:52,689
Come up, and let's see.

1070
00:39:52,793 --> 00:39:53,862
Let's see if
they're exactly the same.

1071
00:39:53,965 --> 00:39:55,724
Oh, God.

1072
00:39:55,827 --> 00:39:58,310
Lads, how similar
will these look?

1073
00:39:58,413 --> 00:39:59,448
Exactly the same.

1074
00:39:59,551 --> 00:40:01,310
Yeah!

1075
00:40:01,413 --> 00:40:03,137
Yes, Pat, I like that.
Come on!

1076
00:40:03,241 --> 00:40:04,965
Let's go in three,

1077
00:40:05,068 --> 00:40:06,931
two, one.

1078
00:40:16,620 --> 00:40:17,551
You ready?

1079
00:40:17,655 --> 00:40:20,655
How identical are they?
Exactly the same.

1080
00:40:22,379 --> 00:40:24,655
Righto. Let rip in three,

1081
00:40:24,758 --> 00:40:26,448
two, one.

1082
00:40:29,241 --> 00:40:31,655
Not bad at all. Wow.

1083
00:40:31,758 --> 00:40:34,103
OK.
How do we feel about this?

1084
00:40:35,758 --> 00:40:36,965
I'm pretty happy.
Yeah.

1085
00:40:37,068 --> 00:40:38,862
I think, overall,
it's not a bad job.

1086
00:40:38,965 --> 00:40:40,310
They...

1087
00:40:40,413 --> 00:40:41,689
..they look fairly similar.

1088
00:40:42,724 --> 00:40:44,448
Let's see how the steaks
are cooked.

1089
00:40:44,551 --> 00:40:46,103
Oh, my God.

1090
00:40:46,206 --> 00:40:47,517
Petro...

1091
00:40:51,241 --> 00:40:52,586
..you were going for...?

1092
00:40:52,689 --> 00:40:54,068
Medium rare, ideally.

1093
00:40:58,103 --> 00:40:59,344
Tick of approval.

1094
00:40:59,448 --> 00:41:00,931
It's close.

1095
00:41:02,241 --> 00:41:03,896
Pressure.
Righto, Pat.

1096
00:41:04,000 --> 00:41:05,793
It's on you now, Pat.

1097
00:41:05,896 --> 00:41:07,965
What do you think, Pat?
Medium rare.

1098
00:41:08,068 --> 00:41:10,551
He's... Mate, he's confident
today. I like it.

1099
00:41:10,655 --> 00:41:12,586
He's just throwing down
with everything.

1100
00:41:12,689 --> 00:41:15,000
"Is it perfect?" "Yes."

1101
00:41:20,689 --> 00:41:22,344
It's pretty close, mate.

1102
00:41:22,448 --> 00:41:24,379
Happy with that.
You're even standing the same.

1103
00:41:24,482 --> 00:41:25,724
It's weird.

1104
00:41:29,793 --> 00:41:31,275
This is Pat.

1105
00:41:37,724 --> 00:41:39,482
Oh, mate,

1106
00:41:39,586 --> 00:41:41,827
you cooked that steak
perfectly.

1107
00:41:41,931 --> 00:41:43,758
Back at yourself, mate.

1108
00:41:43,862 --> 00:41:46,241
Alright, Petro,
it's time for yours now.

1109
00:42:01,551 --> 00:42:02,689
Pat and Petro...

1110
00:42:05,724 --> 00:42:07,379
..they're bloody delicious.

1111
00:42:12,896 --> 00:42:16,689
The steaks are, like,
within a degree or two.

1112
00:42:18,482 --> 00:42:20,206
Petro, yours is just
a tad more cooked.

1113
00:42:20,310 --> 00:42:24,103
The glaze on it is really
what sets this dish apart.

1114
00:42:24,206 --> 00:42:25,896
It's really sucked up

1115
00:42:26,000 --> 00:42:28,793
that sweetness and umami
from the black garlic.

1116
00:42:28,896 --> 00:42:32,000
And there is that hint
of smoke running through

1117
00:42:32,103 --> 00:42:35,551
the Chateaubriand,
which is absolutely delightful.

1118
00:42:36,758 --> 00:42:39,000
I think you did
a really amazing job.

1119
00:42:39,103 --> 00:42:41,517
I love the separation
of flavours on your plate.

1120
00:42:41,620 --> 00:42:43,103
The black garlic in particular,

1121
00:42:43,206 --> 00:42:45,068
using it as a glaze
was so clever,

1122
00:42:45,172 --> 00:42:49,000
and it really was
wonderful hibachi work you did.

1123
00:42:49,103 --> 00:42:52,586
It tasted almost, like,
char siu-ish, but on a steak.

1124
00:42:55,689 --> 00:42:57,586
I taste everything.

1125
00:42:57,689 --> 00:42:59,448
I taste the bronze fennel.

1126
00:42:59,551 --> 00:43:01,034
I taste the parsnip puree.

1127
00:43:01,137 --> 00:43:03,000
I taste, you know,
every single element

1128
00:43:03,103 --> 00:43:04,655
that you put on that plate.

1129
00:43:06,103 --> 00:43:08,275
And it shows me
that it's really balanced.

1130
00:43:09,586 --> 00:43:12,551
You guys are totally giving
twin vibes

1131
00:43:12,655 --> 00:43:14,517
both in person...
Not looks.

1132
00:43:14,620 --> 00:43:16,034
..and in the dishes.

1133
00:43:16,137 --> 00:43:18,482
Great teamwork, P1 and P2.
Thank you.

1134
00:43:18,586 --> 00:43:19,896
Thank you so much, guys.

1135
00:43:25,448 --> 00:43:27,241
Yeah, P2!
Thank you.

1136
00:43:27,344 --> 00:43:29,137
OK. Blue team.

1137
00:43:32,689 --> 00:43:34,000
Ready, Vin?

1138
00:43:34,103 --> 00:43:35,413
Ready.
We're walking?

1139
00:43:38,724 --> 00:43:39,793
Oh, you guys are looking sick.

1140
00:43:39,896 --> 00:43:41,620
Are your hearts pounding?

1141
00:43:41,724 --> 00:43:43,965
A little bit.
Yeah.

1142
00:43:44,068 --> 00:43:45,758
Aaron...
Chef.

1143
00:43:45,862 --> 00:43:46,827
..and, Vinnie,

1144
00:43:46,931 --> 00:43:48,896
what dish did you make?

1145
00:43:49,000 --> 00:43:51,103
We've made a crab linguine.

1146
00:43:51,206 --> 00:43:53,103
So, how did you manage
to communicate?

1147
00:43:53,206 --> 00:43:55,758
Yeah, Vinnie's got
a really, like, booming voice,

1148
00:43:55,862 --> 00:43:57,275
so it's actually really easy
to pick him out.

1149
00:43:57,379 --> 00:43:58,862
You went full Italian,
didn't you?

1150
00:43:58,965 --> 00:44:00,068
"Aaron!"

1151
00:44:00,172 --> 00:44:01,689
I could see his hands
just waving from the top.

1152
00:44:01,793 --> 00:44:03,034
It was like,
"Yeah, that's Vinnie."

1153
00:44:03,137 --> 00:44:04,655
Full Italian, yeah.

1154
00:44:04,758 --> 00:44:06,206
It's involuntary, you know?
If you want to make

1155
00:44:06,310 --> 00:44:08,758
an Italian shut up, you've got
to tie their hands together.

1156
00:44:08,862 --> 00:44:10,689
OK, guys, are you ready?

1157
00:44:10,793 --> 00:44:13,931
Three, two, one.

1158
00:44:17,344 --> 00:44:19,965
Yours is bigger than mine.
Why is it bigger than yours?

1159
00:44:22,758 --> 00:44:24,586
Um, Aaron, so did you, uh,

1160
00:44:24,689 --> 00:44:26,586
tell Vinnie to make
the entree-sized portion,

1161
00:44:26,689 --> 00:44:28,344
and you made
the main portion today or...?

1162
00:44:28,448 --> 00:44:29,655
I think we were just thinking
of each other.

1163
00:44:29,758 --> 00:44:30,724
OK.

1164
00:44:30,827 --> 00:44:32,000
I was thinking of
a Vinnie-sized portion.

1165
00:44:32,103 --> 00:44:33,896
Vinnie was thinking
of an Aaron-sized portion.

1166
00:44:34,000 --> 00:44:35,413
Right, OK.

1167
00:44:54,206 --> 00:44:57,172
Right, Aaron and Vinnie.

1168
00:45:00,379 --> 00:45:03,724
They do look very similar...

1169
00:45:06,448 --> 00:45:07,551
..from very far.

1170
00:45:16,103 --> 00:45:18,689
I have to say, your pasta work
is very good...

1171
00:45:20,310 --> 00:45:22,448
..and nearly identical.

1172
00:45:22,551 --> 00:45:23,586
So well done on that.

1173
00:45:25,172 --> 00:45:27,862
The crab, on both sides,

1174
00:45:27,965 --> 00:45:31,448
has been cooked very similarly
and plucked very similarly.

1175
00:45:32,827 --> 00:45:34,344
I'm going to say I love both.

1176
00:45:34,448 --> 00:45:36,551
The pasta work is identical.

1177
00:45:36,655 --> 00:45:37,965
It is fettuccine,
but it is identical.

1178
00:45:39,206 --> 00:45:40,724
Then, we get to the sauces.

1179
00:45:40,827 --> 00:45:42,517
Aaron, yours is more mellow.

1180
00:45:42,620 --> 00:45:45,034
It's got that mushroomy,
gamy flavour going on

1181
00:45:45,137 --> 00:45:46,275
from the black garlic.

1182
00:45:46,379 --> 00:45:49,241
Vinnie, yours
is classically more robust.

1183
00:45:49,344 --> 00:45:53,172
I think, because you've cooked
your sauce in a pan, Vinnie,

1184
00:45:53,275 --> 00:45:56,517
like, a flat pan,
and Aaron's done his in a pot,

1185
00:45:56,620 --> 00:45:57,965
it's actually changed
the flavour

1186
00:45:58,068 --> 00:45:59,241
of the sauce significantly.

1187
00:46:00,344 --> 00:46:01,551
It's a really nice dish,

1188
00:46:01,655 --> 00:46:04,103
but this feels like

1189
00:46:04,206 --> 00:46:06,241
one twin's eating all the food.

1190
00:46:06,344 --> 00:46:07,758
It's still a twin.

1191
00:46:07,862 --> 00:46:10,172
Have you seen that movie twins,
with Danny DeVito and Arnold...?

1192
00:46:10,275 --> 00:46:11,517
That's the one!
Yeah!

1193
00:46:11,620 --> 00:46:12,689
That's what you did today.

1194
00:46:14,068 --> 00:46:15,068
Good luck.
Thank you.

1195
00:46:15,172 --> 00:46:16,448
Good luck.

1196
00:46:19,482 --> 00:46:22,586
Next dishes we'd like to taste
is Orange team.

1197
00:46:27,137 --> 00:46:28,344
Ready, Em? Let's go.

1198
00:46:28,448 --> 00:46:29,931
Hey!
Hey!

1199
00:46:31,000 --> 00:46:32,068
I am so nervous right now,

1200
00:46:32,172 --> 00:46:33,827
walking up there
with this cloche.

1201
00:46:34,896 --> 00:46:37,482
The final two minutes
of this cook,

1202
00:46:37,586 --> 00:46:39,344
like, it wiped me out,

1203
00:46:39,448 --> 00:46:41,241
and I can't remember
what I was doing.

1204
00:46:43,689 --> 00:46:46,172
I'm really worried
because I have no idea what...

1205
00:46:46,275 --> 00:46:48,724
Like, I can't even
see my dish anymore,

1206
00:46:48,827 --> 00:46:50,517
and I'm worried about
what it looks like,

1207
00:46:50,620 --> 00:46:52,413
whether or not it's identical.

1208
00:46:54,931 --> 00:46:56,172
Casper, Emily,
what did you make?

1209
00:46:56,275 --> 00:46:58,034
We did the chateaubriand

1210
00:46:58,137 --> 00:47:01,793
with a black garlic
and parsnip puree.

1211
00:47:01,896 --> 00:47:03,689
And then, we did
a little salad of kohlrabi,

1212
00:47:03,793 --> 00:47:05,896
green apple
and the bronze fennel.

1213
00:47:06,000 --> 00:47:07,862
How identical do you think
these dishes are?

1214
00:47:09,103 --> 00:47:11,862
I think plating
was really difficult.

1215
00:47:11,965 --> 00:47:13,758
I could not hear him.

1216
00:47:13,862 --> 00:47:17,896
So, if he can't speak so
loudly, could you hear at least,

1217
00:47:18,000 --> 00:47:19,517
so you could, you know...?

1218
00:47:19,620 --> 00:47:21,103
Not really, no.

1219
00:47:21,206 --> 00:47:23,034
It was a bit hard to hear it
a lot of the times, too.

1220
00:47:23,137 --> 00:47:24,482
Yeah. Yeah.

1221
00:47:24,586 --> 00:47:26,862
Alright, guys, come forward
and reveal your dishes.

1222
00:47:31,896 --> 00:47:33,344
And...

1223
00:47:35,586 --> 00:47:37,517
Oh!
I knew it.

1224
00:47:37,620 --> 00:47:39,310
No! I left the ring on.

1225
00:47:39,413 --> 00:47:41,379
Yeah.
Damn.

1226
00:47:57,655 --> 00:48:00,275
The most obvious difference
is probably that,

1227
00:48:00,379 --> 00:48:02,931
Emily, we can't eat this ring.

1228
00:48:03,034 --> 00:48:04,413
I know, I know.

1229
00:48:05,724 --> 00:48:08,068
If we both had a metal ring,
we're twinning.

1230
00:48:08,172 --> 00:48:10,586
But, like, unfortunately,
you know, it's just me.

1231
00:48:29,379 --> 00:48:31,172
I think you've definitely
gone down that track

1232
00:48:31,275 --> 00:48:33,068
of a really classic dish,

1233
00:48:33,172 --> 00:48:35,793
with simple elements
on the plate,

1234
00:48:35,896 --> 00:48:37,896
and I think
there's positives in both.

1235
00:48:38,000 --> 00:48:42,620
I think your puree
is really silky and smooth.

1236
00:48:42,724 --> 00:48:45,310
Then, it has
a really nice mouthfeel.

1237
00:48:45,413 --> 00:48:47,724
But then, your salad
is perfectly cut.

1238
00:48:47,827 --> 00:48:50,103
I mean, the way
you've julienned it,

1239
00:48:50,206 --> 00:48:51,551
it's absolutely perfect.

1240
00:48:51,655 --> 00:48:53,793
The flavour of your salad
has a sweetness

1241
00:48:53,896 --> 00:48:55,586
and a tanginess to it.

1242
00:48:57,172 --> 00:48:59,482
And then, look, the steak -

1243
00:48:59,586 --> 00:49:01,068
if you're going to cook
on a hibachi,

1244
00:49:01,172 --> 00:49:03,827
then you really want
that char on the outside

1245
00:49:03,931 --> 00:49:05,689
to really shine through.

1246
00:49:05,793 --> 00:49:08,620
Otherwise, that time
could have been taken

1247
00:49:08,724 --> 00:49:10,344
to put into another element

1248
00:49:10,448 --> 00:49:12,103
that is going to add
a bit more value.

1249
00:49:14,068 --> 00:49:16,827
Um, OK, so portion sizes,
they're pretty spot-on.

1250
00:49:18,034 --> 00:49:19,241
You know, same amount of steak,

1251
00:49:19,344 --> 00:49:20,344
albeit cut
a little bit different

1252
00:49:20,448 --> 00:49:21,724
and cooked
a little bit differently.

1253
00:49:21,827 --> 00:49:23,724
Um, same amount of puree,
same amount of salad.

1254
00:49:23,827 --> 00:49:25,551
Then we get into the steaks.

1255
00:49:25,655 --> 00:49:27,310
I think, Casper,
yours is definitely medium -

1256
00:49:27,413 --> 00:49:28,620
yours is medium rare.

1257
00:49:28,724 --> 00:49:30,379
I would've liked a little bit
more seasoning on those steaks.

1258
00:49:32,344 --> 00:49:34,241
You've got to think,
it is the chateaubriand,

1259
00:49:34,344 --> 00:49:37,068
which is, yeah,
the Rolls Royce of the fillet,

1260
00:49:37,172 --> 00:49:39,241
but, you know, it doesn't
have a heap of flavour.

1261
00:49:39,344 --> 00:49:43,758
The steaks, they are clearly
not the same cooking point.

1262
00:49:45,172 --> 00:49:46,620
They've been sliced
with a different knife.

1263
00:49:46,724 --> 00:49:48,275
You can see that clearly.

1264
00:49:48,379 --> 00:49:50,517
The puree, very tasty

1265
00:49:50,620 --> 00:49:52,068
on both sides.

1266
00:49:52,172 --> 00:49:56,068
But I get more black garlic
from Casper's than you, Emily.

1267
00:49:56,172 --> 00:49:57,655
That's it. Good luck.

1268
00:49:57,758 --> 00:49:59,068
Thank you.

1269
00:50:01,551 --> 00:50:04,310
Look, yeah, there's an issue
with the cook on the steak,

1270
00:50:04,413 --> 00:50:06,448
and probably means
that we will find ourselves

1271
00:50:06,551 --> 00:50:08,034
as the bottom dish.

1272
00:50:09,103 --> 00:50:11,000
Pink team, you're next.

1273
00:50:15,724 --> 00:50:17,310
Strut! Strut! Strut! Strut!

1274
00:50:27,448 --> 00:50:28,724
Hannah and Luke,
what did you make?

1275
00:50:29,931 --> 00:50:32,931
We made an upside-down
apple and caramel cake,

1276
00:50:33,034 --> 00:50:35,586
with a thyme ice-cream
and a caramel sauce.

1277
00:50:35,689 --> 00:50:38,896
Can I ask who
kind of drove this idea?

1278
00:50:39,000 --> 00:50:40,241
It's sort of my idea,

1279
00:50:40,344 --> 00:50:42,413
but I think Han cracked the
whip when she needed to.

1280
00:50:42,517 --> 00:50:44,310
Yeah.
It was the mum card.

1281
00:50:44,413 --> 00:50:45,931
Mum card.
Yeah, yeah, yeah.

1282
00:50:46,034 --> 00:50:48,310
Well, why don't you come
and show us what you've done?

1283
00:50:48,413 --> 00:50:50,206
OK.
Are you ready? Three...

1284
00:50:50,310 --> 00:50:52,103
No, they're going to count.
OK.

1285
00:50:53,241 --> 00:50:54,655
How close do you think
these will look?

1286
00:50:54,758 --> 00:50:56,827
Pretty close.
I hope pretty close.

1287
00:50:56,931 --> 00:50:59,241
Like Sarah's-baby identical,
or two strangers...

1288
00:50:59,344 --> 00:51:02,068
..two strangers
waiting at a bus stop?

1289
00:51:02,172 --> 00:51:04,103
I'm hoping we're going
more for the identical.

1290
00:51:04,206 --> 00:51:05,448
Yeah. Let's see.

1291
00:51:05,551 --> 00:51:07,000
Ready?

1292
00:51:07,103 --> 00:51:08,206
Go!

1293
00:51:12,034 --> 00:51:13,103
Ooh!

1294
00:51:14,448 --> 00:51:16,103
Oh, you've even gone
a little off-centre.

1295
00:51:16,206 --> 00:51:18,137
Now, that was risky.
We did. There we go.

1296
00:51:18,241 --> 00:51:21,586
Oh, there's
a tiny sprig of thyme

1297
00:51:21,689 --> 00:51:24,172
on top of Hannah's,
but none on Luke's.

1298
00:51:24,275 --> 00:51:26,586
Where's your little garnish,
Luke?

1299
00:51:26,689 --> 00:51:28,517
Wow. Very close.
That's a story.

1300
00:51:28,620 --> 00:51:30,103
You can tell her.
Except for...

1301
00:51:30,206 --> 00:51:32,413
He told me to, and I was like,
"For you, Luke, I'll do it."

1302
00:51:32,517 --> 00:51:33,620
And then he didn't do it!

1303
00:51:33,724 --> 00:51:35,344
Stitch up!

1304
00:51:35,448 --> 00:51:37,137
Because we spoke about it,
and then we talked

1305
00:51:37,241 --> 00:51:39,068
about the size, and I just
completely forgot.

1306
00:51:39,172 --> 00:51:40,517
And then,
it just got loud, and...

1307
00:51:40,620 --> 00:51:41,862
Yeah.
..it just...

1308
00:51:41,965 --> 00:51:43,103
So funny.

1309
00:51:43,206 --> 00:51:45,965
Very minute. I think
your strategy to bake something

1310
00:51:46,068 --> 00:51:49,586
and use a mould
to make it in has paid off.

1311
00:51:49,689 --> 00:51:51,482
It definitely looks like
we ordered

1312
00:51:51,586 --> 00:51:52,586
the same thing on the menu.

1313
00:51:52,689 --> 00:51:55,034
Let's see if it tastes
like that.

1314
00:52:13,137 --> 00:52:14,068
Hannah and Luke...

1315
00:52:15,862 --> 00:52:18,413
..very difficult
to tell them apart.

1316
00:52:19,586 --> 00:52:20,931
And the ice-cream,

1317
00:52:21,034 --> 00:52:24,034
both of them
were really nice and creamy.

1318
00:52:24,137 --> 00:52:26,172
The cook on the apples
is really lovely.

1319
00:52:26,275 --> 00:52:27,758
There's still
a little bit of crunch,

1320
00:52:27,862 --> 00:52:29,068
which I actually really enjoy

1321
00:52:29,172 --> 00:52:31,310
because you can still taste
the sourness of the apple.

1322
00:52:33,068 --> 00:52:35,620
The butter cake
is really beautiful.

1323
00:52:35,724 --> 00:52:37,793
It's moist,
and I think that's nice.

1324
00:52:37,896 --> 00:52:39,827
You coated it
with that beautiful caramel.

1325
00:52:39,931 --> 00:52:41,000
I'm a sucker for caramel.

1326
00:52:41,103 --> 00:52:43,000
It's got a crunch to it

1327
00:52:43,103 --> 00:52:45,034
and a really
silky-smooth ice-cream.

1328
00:52:45,137 --> 00:52:48,000
I absolutely love
the strategy behind this.

1329
00:52:48,103 --> 00:52:51,517
I think you really were smart
about it, and choosing a tin,

1330
00:52:51,620 --> 00:52:53,758
choosing a way to plate the
dish that you know

1331
00:52:53,862 --> 00:52:56,275
that you can get it exactly
the same as each other.

1332
00:52:56,379 --> 00:52:58,413
You guys are
definitely twinning as well.

1333
00:52:59,517 --> 00:53:02,551
Hannah and Luke,
real twins nail the high five.

1334
00:53:02,655 --> 00:53:04,000
Can you?
Oh.

1335
00:53:04,103 --> 00:53:05,551
Look at the elbow.
Look at the elbow.

1336
00:53:05,655 --> 00:53:07,586
Oh!

1337
00:53:10,517 --> 00:53:12,724
Well done, Pink team. I think
you did a pretty good job.

1338
00:53:12,827 --> 00:53:14,103
Thanks, guys.
Thanks, guys.

1339
00:53:14,206 --> 00:53:16,379
Oh, well done.
Good job.

1340
00:53:18,137 --> 00:53:19,137
Yes!

1341
00:53:20,517 --> 00:53:22,275
The next dishes
we'd like to taste

1342
00:53:22,379 --> 00:53:24,000
were cooked by the Green team.

1343
00:53:34,724 --> 00:53:36,931
The risk
in our dish today

1344
00:53:37,034 --> 00:53:38,793
comes from balance

1345
00:53:38,896 --> 00:53:40,793
and intensity of flavours
across each element.

1346
00:53:40,896 --> 00:53:42,793
That will be where
we really need to make sure

1347
00:53:42,896 --> 00:53:44,172
that we're on the same page.

1348
00:53:45,896 --> 00:53:47,620
Alright, the A team -

1349
00:53:47,724 --> 00:53:50,620
Alyona and Annabel.
Mm-hm.

1350
00:53:50,724 --> 00:53:51,655
What did you make?

1351
00:53:51,758 --> 00:53:53,275
You go.
We made

1352
00:53:53,379 --> 00:53:54,620
a black garlic ice-cream...

1353
00:53:55,758 --> 00:53:57,931
..with a beetroot caramel,

1354
00:53:58,034 --> 00:54:01,034
a cashew crumb
and some pickled green apple.

1355
00:54:01,137 --> 00:54:02,241
I love it.

1356
00:54:03,275 --> 00:54:04,206
It excites me.

1357
00:54:04,310 --> 00:54:05,758
It's such a Sarah dish.
I'm very excited.

1358
00:54:05,862 --> 00:54:06,896
Excellent.

1359
00:54:07,000 --> 00:54:09,000
You know, it's experimental.
It's fun.

1360
00:54:09,103 --> 00:54:10,241
If we can pull this off,

1361
00:54:10,344 --> 00:54:11,689
like, we'll be really stoked
with ourselves

1362
00:54:11,793 --> 00:54:13,689
that we've made this crazy
black garlic ice-cream

1363
00:54:13,793 --> 00:54:14,896
work in a dessert.

1364
00:54:15,000 --> 00:54:17,862
Alright. Do you want
to reveal your dishes?

1365
00:54:17,965 --> 00:54:19,344
We do.
Yes.

1366
00:54:19,448 --> 00:54:22,655
I feel excited about putting
this dish up for the judges.

1367
00:54:22,758 --> 00:54:25,241
We just need to make them
look and taste identical.

1368
00:54:25,344 --> 00:54:27,034
Have you got sweaty hands?
Yeah.

1369
00:54:28,379 --> 00:54:30,448
Lift those lids...now!

1370
00:54:41,103 --> 00:54:43,103
Lift those lids...now!

1371
00:54:44,931 --> 00:54:46,758
Ah.

1372
00:54:48,275 --> 00:54:49,482
Interesting.

1373
00:54:50,793 --> 00:54:52,655
Oh.
Damn.

1374
00:54:56,206 --> 00:54:57,655
Look, you can...
You can definitely tell

1375
00:54:57,758 --> 00:54:58,896
they're the same dish,

1376
00:54:59,000 --> 00:55:01,517
but there are some
obvious discrepancies.

1377
00:55:25,689 --> 00:55:27,310
Um, guys,

1378
00:55:27,413 --> 00:55:29,551
100% for guts and creativity.

1379
00:55:29,655 --> 00:55:31,586
I just want to give you props
for that.

1380
00:55:33,586 --> 00:55:36,931
Um... I think they do eat
quite differently.

1381
00:55:37,931 --> 00:55:40,000
I think just the ratios
of yours, Alyona,

1382
00:55:40,103 --> 00:55:43,206
was just immediately thrown
by the size of your quenelle.

1383
00:55:45,137 --> 00:55:47,758
And also how far
you took that caramel.

1384
00:55:50,172 --> 00:55:51,827
The crumb is also
quite different.

1385
00:55:51,931 --> 00:55:53,275
Annabel...

1386
00:55:54,310 --> 00:55:57,620
..yours has the cashews
and the actual biscuit crumb

1387
00:55:57,724 --> 00:55:59,793
more even and incorporated,

1388
00:55:59,896 --> 00:56:02,172
whereas, Alyona,
yours is chunkier.

1389
00:56:03,827 --> 00:56:05,068
It's a beautiful dish.

1390
00:56:06,896 --> 00:56:08,448
You really pushed
the boundaries.

1391
00:56:08,551 --> 00:56:11,310
It's salty. It's got
that really savoury notes

1392
00:56:11,413 --> 00:56:14,448
and flavours in there,
but also it tastes like dessert.

1393
00:56:14,551 --> 00:56:18,241
It's just that today's
challenge is about being identical.

1394
00:56:19,758 --> 00:56:21,586
It might be that you guys
have chosen

1395
00:56:21,689 --> 00:56:24,103
the wrong dish to cook
in this particular challenge.

1396
00:56:28,206 --> 00:56:29,724
Thanks, ladies.

1397
00:56:29,827 --> 00:56:31,931
I'm sorry.

1398
00:56:32,034 --> 00:56:33,620
No!
You did well.

1399
00:56:36,482 --> 00:56:38,862
Well, it seems delicious, so...

1400
00:56:47,482 --> 00:56:49,931
Sarah, we know your hands
are more than full these days,

1401
00:56:50,034 --> 00:56:51,793
so thank you for coming back

1402
00:56:51,896 --> 00:56:53,586
and bringing Deckers
and the twins, as well.

1403
00:56:53,689 --> 00:56:55,000
Thank you. I've loved it.

1404
00:56:55,103 --> 00:56:57,379
We have no doubt
that your little girls

1405
00:56:57,482 --> 00:56:59,655
will be cooking as soon as they
can reach the kitchen bench.

1406
00:56:59,758 --> 00:57:00,965
They definitely will.

1407
00:57:01,068 --> 00:57:02,034
So,

1408
00:57:02,137 --> 00:57:03,482
we got them a little gift.

1409
00:57:03,586 --> 00:57:05,896
Oh, what? Oh, my God. Oh!

1410
00:57:06,000 --> 00:57:07,482
What?
What do we have here?

1411
00:57:07,586 --> 00:57:09,551
Oh, stop, I'm gonna cry.

1412
00:57:09,655 --> 00:57:11,000
You've got to open it up.
OK.

1413
00:57:12,068 --> 00:57:14,034
Oh, my God!

1414
00:57:14,137 --> 00:57:15,758
That is so amazing!
Aw!

1415
00:57:15,862 --> 00:57:17,586
Thank you.

1416
00:57:17,689 --> 00:57:19,448
Oh, I got teary.

1417
00:57:20,758 --> 00:57:23,551
That's so nice. Yay! Yeah.

1418
00:57:26,137 --> 00:57:28,206
Their first
little MasterChef apron.

1419
00:57:28,310 --> 00:57:29,965
That's so cool.

1420
00:57:30,068 --> 00:57:31,965
Ready?
Are you ready for this, guys?

1421
00:57:32,068 --> 00:57:34,482
Watch out, MasterChef,
season 36!

1422
00:57:36,034 --> 00:57:37,413
So cute!

1423
00:57:37,517 --> 00:57:39,724
Oh, I love it.
That is adorable!

1424
00:57:39,827 --> 00:57:41,551
That is amazing.

1425
00:57:41,655 --> 00:57:43,344
Oh, thanks, guys.

1426
00:57:43,448 --> 00:57:46,068
I love that.
That's so good.

1427
00:57:46,172 --> 00:57:47,551
Put your hands together
for Sarah Todd, everyone!

1428
00:57:54,000 --> 00:57:55,275
OK.

1429
00:57:57,344 --> 00:57:58,551
It's the first knockout round,

1430
00:57:58,655 --> 00:58:01,241
which means that
whoever the bottom team is

1431
00:58:01,344 --> 00:58:02,896
will be going straight

1432
00:58:03,000 --> 00:58:04,896
into the elimination
at the end of the week.

1433
00:58:06,827 --> 00:58:08,344
But first,

1434
00:58:08,448 --> 00:58:11,689
a shout out to the team
that did such a good job -

1435
00:58:11,793 --> 00:58:14,517
even with the hibachi
being a risk,

1436
00:58:14,620 --> 00:58:16,068
you leant into your strengths,

1437
00:58:16,172 --> 00:58:18,551
and it truly paid off.

1438
00:58:18,655 --> 00:58:20,379
Well done, Patro!

1439
00:58:20,482 --> 00:58:22,896
Good stuff, buddy.

1440
00:58:23,000 --> 00:58:24,620
Good stuff mate.

1441
00:58:29,551 --> 00:58:32,965
But there was two pairs...

1442
00:58:34,137 --> 00:58:35,482
..who did not get it right.

1443
00:58:37,068 --> 00:58:39,103
Annabel and Alyona...

1444
00:58:40,413 --> 00:58:43,241
..even though
we've enjoyed your dishes,

1445
00:58:43,344 --> 00:58:47,137
they were not
the same in flavours.

1446
00:58:47,241 --> 00:58:50,586
Emily, Casper,
you went for a simple dish.

1447
00:58:53,034 --> 00:58:55,034
They were not identical.

1448
00:58:57,172 --> 00:58:59,758
Unfortunately,
you were the bottom dish...

1449
00:59:06,517 --> 00:59:07,793
..Orange team...

1450
00:59:09,137 --> 00:59:12,000
..which means you go straight
to the elimination

1451
00:59:12,103 --> 00:59:13,551
at the end of the week.

1452
00:59:14,965 --> 00:59:16,793
The rest of you, well done.

1453
00:59:18,344 --> 00:59:19,655
You'll be cooking tomorrow.

1454
00:59:21,310 --> 00:59:23,724
So, thank you and good luck.

1455
00:59:23,827 --> 00:59:25,413
See you, everyone.
Great day today.

1456
00:59:28,551 --> 00:59:32,965
Tomorrow night,
knockout week continues.

1457
00:59:33,068 --> 00:59:35,620
You'll need to decide
which fridge full of ingredients

1458
00:59:35,724 --> 00:59:37,551
you want to cook with

1459
00:59:37,655 --> 00:59:38,586
before we show you.

1460
00:59:38,689 --> 00:59:40,827
Oh!
Oh!

1461
00:59:40,931 --> 00:59:43,241
They need to choose a fridge...

1462
00:59:46,896 --> 00:59:48,620
Ooh!

1463
00:59:48,724 --> 00:59:51,482
..and make a knockout dish...

1464
00:59:51,586 --> 00:59:53,241
You never know,
when you walk into this kitchen,

1465
00:59:53,344 --> 00:59:54,931
what curveball
they're going to throw at you.

1466
00:59:55,034 --> 00:59:56,448
..to keep them safe

1467
00:59:56,551 --> 00:59:57,896
from elimination.

1468
00:59:58,000 --> 00:59:59,448
The competition

1469
00:59:59,551 --> 01:00:00,689
is definitely heating up now,

1470
01:00:00,793 --> 01:00:02,310
like, to the max.
Hey!

1471
01:00:02,413 --> 01:00:03,758
It's kind of like the
calm before the storm.

1472
01:00:03,862 --> 01:00:04,793
Yeah, that's not right.

1473
01:00:04,896 --> 01:00:06,241
I could be
in some serious strife.

1474
01:00:11,137 --> 01:00:13,103
Captions by Red Bee Media