1
00:00:20,068 --> 00:00:21,586
Here we go!

2
00:00:25,344 --> 00:00:27,586
Let's go, guys! Ah!

3
00:00:27,689 --> 00:00:28,965
Ooh, what's in the fridge?

4
00:00:30,758 --> 00:00:32,103
Walking into
the MasterChef kitchen,

5
00:00:32,206 --> 00:00:34,758
there is four massive fridges
behind each judge

6
00:00:34,862 --> 00:00:36,137
at the front of the room today.

7
00:00:36,241 --> 00:00:37,793
What's in it?

8
00:00:37,896 --> 00:00:40,137
I have a feeling we're probably
gonna have to pick

9
00:00:40,241 --> 00:00:42,275
one of these fridges
and make a dish.

10
00:00:42,379 --> 00:00:43,448
Hi, everyone.

11
00:00:43,551 --> 00:00:44,896
Hello.

12
00:00:45,000 --> 00:00:46,827
This is Knockout Week.

13
00:00:46,931 --> 00:00:48,793
If you find yourself
with a bottom dish,

14
00:00:48,896 --> 00:00:51,206
you'll be knocked
out of contention for immunity

15
00:00:51,310 --> 00:00:55,482
and join Casper and Emily
in the elimination challenge.

16
00:00:57,896 --> 00:00:59,241
So you need to cook at your
best

17
00:00:59,344 --> 00:01:01,172
every time
you're in this kitchen.

18
00:01:03,068 --> 00:01:06,896
So many of the best dishes
start with staring into the fridge,

19
00:01:07,000 --> 00:01:09,206
waiting for
a bolt of inspiration to strike.

20
00:01:09,310 --> 00:01:11,103
Oh, this is going to be good.

21
00:01:11,206 --> 00:01:14,137
The four of us have done
all the hard work for you,

22
00:01:14,241 --> 00:01:17,931
and we've filled each fridge
with our favourite ingredients.

23
00:01:18,034 --> 00:01:19,413
But before we show you...

24
00:01:21,689 --> 00:01:24,275
..you'll need to decide
which fridge full of ingredients

25
00:01:24,379 --> 00:01:25,448
you want to cook with.

26
00:01:25,551 --> 00:01:27,068
Oh, stop it!

27
00:01:27,172 --> 00:01:30,689
The only information
you have to go off

28
00:01:30,793 --> 00:01:32,724
is how well you know us.

29
00:01:32,827 --> 00:01:35,758
Oh!
Ha-ha! Oh, boy.

30
00:01:35,862 --> 00:01:39,310
Ooh, we have to just go in
blind and choose them.

31
00:01:39,413 --> 00:01:40,344
That's kind of scary.

32
00:01:40,448 --> 00:01:42,482
We will take this
very personally as well.

33
00:01:44,413 --> 00:01:45,586
There's a bit of strategy
here today.

34
00:01:45,689 --> 00:01:48,413
I think, like,
you could kind of work out

35
00:01:48,517 --> 00:01:51,068
what each of the judges
might have in their fridge,

36
00:01:51,172 --> 00:01:54,655
but I'm more certain about Andy
than anyone else.

37
00:01:54,758 --> 00:01:59,137
So, please stand opposite
the fridge you want to be with.

38
00:02:02,482 --> 00:02:03,758
Oh!

39
00:02:06,413 --> 00:02:08,896
Oh, nobody wants Sofia.
Aww!

40
00:02:09,000 --> 00:02:10,068
What about you?

41
00:02:10,172 --> 00:02:11,758
People think I'm too exotic.

42
00:02:11,862 --> 00:02:15,896
Hate to see someone
left out, and I know Sofia -

43
00:02:16,000 --> 00:02:18,517
she loves ingredients,
she loves around the world.

44
00:02:18,620 --> 00:02:20,724
I'm trusting my gut on this
one.

45
00:02:21,793 --> 00:02:23,379
Luke's changed.

46
00:02:23,482 --> 00:02:24,551
Yeah.

47
00:02:24,655 --> 00:02:27,034
Do I go Poh's, or...?

48
00:02:27,137 --> 00:02:28,620
Oh, have you not chosen yet?

49
00:02:28,724 --> 00:02:30,275
No. I'm thinking
between Poh and Andy's.

50
00:02:30,379 --> 00:02:33,413
I've automatically gone
to Andy's fridge

51
00:02:33,517 --> 00:02:35,551
because I feel
like my strengths will

52
00:02:35,655 --> 00:02:37,586
be really tailored to

53
00:02:37,689 --> 00:02:39,344
his way of cooking.

54
00:02:39,448 --> 00:02:41,206
But I'm looking at Poh's
fridge.

55
00:02:41,310 --> 00:02:42,793
Maybe there'll be something
interesting in there.

56
00:02:42,896 --> 00:02:44,172
Make the decision, mate.

57
00:02:44,275 --> 00:02:45,724
Last chance.

58
00:02:45,827 --> 00:02:47,758
I've come on to MasterChef
to try new things,

59
00:02:47,862 --> 00:02:49,103
and this is something new.

60
00:02:49,206 --> 00:02:51,000
Let's go Poh's.
He's gone Poh!

61
00:02:51,103 --> 00:02:51,965
Petro!

62
00:02:52,068 --> 00:02:55,137
Late move from Petro.
Wow.

63
00:02:55,241 --> 00:02:56,689
Pat, what do you reckon
is in my fridge?

64
00:02:56,793 --> 00:02:57,793
Why are you over there?

65
00:02:57,896 --> 00:02:59,862
I was just vibing
with Andy's fridge,

66
00:02:59,965 --> 00:03:01,758
so trusted the gut -
it's big enough.

67
00:03:04,448 --> 00:03:06,551
Luke, was that a pity move
into my line,

68
00:03:06,655 --> 00:03:08,413
or what made you change?

69
00:03:08,517 --> 00:03:10,482
I forgot that it was going to
be all French.

70
00:03:10,586 --> 00:03:13,310
How did you forget
it's going to be all French!

71
00:03:13,413 --> 00:03:14,896
What is not French about him?

72
00:03:15,000 --> 00:03:16,344
I don't know
what happened there.

73
00:03:16,448 --> 00:03:17,413
So, what's the strategy?

74
00:03:17,517 --> 00:03:19,034
What are you expecting to find
in my fridge?

75
00:03:19,137 --> 00:03:21,965
I'm hoping that there's just
a wide range of ingredients.

76
00:03:23,206 --> 00:03:26,517
Right, are you ready to see
what is in our fridges?

77
00:03:26,620 --> 00:03:27,724
Yes!
Yes!

78
00:03:27,827 --> 00:03:30,448
Starting with Andy.

79
00:03:30,551 --> 00:03:32,103
Let's see
what I've missed out on here.

80
00:03:36,137 --> 00:03:37,586
Ooh!

81
00:03:37,689 --> 00:03:38,965
OK.

82
00:03:39,068 --> 00:03:42,724
There is a lot
of fresh seasonal stuff.

83
00:03:42,827 --> 00:03:45,275
I've got some beautiful
bay lobsters up there,

84
00:03:45,379 --> 00:03:48,275
some beautiful quails,
some pickles and ferments.

85
00:03:48,379 --> 00:03:49,793
There is a couple of tins
of Travla

86
00:03:49,896 --> 00:03:51,068
at the back there too.

87
00:03:53,034 --> 00:03:55,379
There is so much there
in terms of stuff

88
00:03:55,482 --> 00:03:58,000
to really drive flavour
into your dish.

89
00:03:59,931 --> 00:04:03,862
I'm so, so happy
with this choice.

90
00:04:03,965 --> 00:04:05,448
Literally,
this fridge is chock-a-block

91
00:04:05,551 --> 00:04:07,862
full of stuff
that I know I'm gonna smash.

92
00:04:09,172 --> 00:04:11,000
Well, guys, I feel
like you've hit the jackpot.

93
00:04:14,793 --> 00:04:16,275
Ooh!

94
00:04:18,206 --> 00:04:21,241
So, I've got some lovely
protein and I've got some pork belly.

95
00:04:21,344 --> 00:04:24,793
I've got tofu, salted soy
beans,

96
00:04:24,896 --> 00:04:26,068
preserved olive.

97
00:04:26,172 --> 00:04:28,758
I've got some sort of,
like, alternative things

98
00:04:28,862 --> 00:04:30,758
like garlic scapes
and Chinese celery.

99
00:04:30,862 --> 00:04:33,793
Poh's listing the ingredients,

100
00:04:33,896 --> 00:04:36,034
uh, and I'm realising
I know none of them.

101
00:04:36,137 --> 00:04:38,655
And then I've also got
the strawberries,

102
00:04:38,758 --> 00:04:40,137
longans, hazelnut meal.

103
00:04:40,241 --> 00:04:41,448
There's lots of options

104
00:04:41,551 --> 00:04:43,103
if you want to make
an Asian dish or bake.

105
00:04:44,517 --> 00:04:46,379
Petro,
are you having some regrets?

106
00:04:46,482 --> 00:04:48,965
I mean, it sounds exciting,
but I'm just trying to think

107
00:04:49,068 --> 00:04:50,413
how the hell do I use
this stuff?

108
00:04:50,517 --> 00:04:52,448
I think you've got
a really good palate,

109
00:04:52,551 --> 00:04:53,896
so I think
you're going to be fine.

110
00:04:54,000 --> 00:04:56,965
Well, Luke, in my fridge

111
00:04:57,068 --> 00:04:59,000
we've got flavours of the
world.

112
00:05:03,413 --> 00:05:04,689
Oh.

113
00:05:06,172 --> 00:05:07,655
Big hunk of protein here.

114
00:05:07,758 --> 00:05:10,793
We've got lamb backstrap
with the fat cap still on.

115
00:05:10,896 --> 00:05:14,241
We've got sujuk,
which is like a Turkish sausage.

116
00:05:14,344 --> 00:05:15,482
Beautiful spices.

117
00:05:15,586 --> 00:05:17,827
I just want to look Alyona
in the eye

118
00:05:17,931 --> 00:05:20,620
when I tell her I've got dill,
beetroot

119
00:05:20,724 --> 00:05:22,689
and schmaltz chicken fat.
I knew it was gonna...

120
00:05:22,793 --> 00:05:25,310
Sofia's fridge is stocked!

121
00:05:25,413 --> 00:05:26,965
Beautiful fresh produce,

122
00:05:27,068 --> 00:05:29,931
buffalo mozzarella,
capers, kombu.

123
00:05:30,034 --> 00:05:31,655
I honestly feel
a little bit overwhelmed.

124
00:05:31,758 --> 00:05:33,379
It is such a good fridge.

125
00:05:33,482 --> 00:05:36,172
Luke, the world is your oyster,

126
00:05:36,275 --> 00:05:38,379
and the oysters
are also your oysters.

127
00:05:40,137 --> 00:05:42,689
Hannah, I would like
to congratulate you

128
00:05:42,793 --> 00:05:45,034
for making the right decision.

129
00:05:45,137 --> 00:05:46,137
A little bit of fridge envy.

130
00:05:46,241 --> 00:05:48,586
However,
I'm fairly sure Jean-Christophe,

131
00:05:48,689 --> 00:05:50,793
being French and a pastry chef,

132
00:05:50,896 --> 00:05:52,931
is going to have more
desserty stuff to work with,

133
00:05:53,034 --> 00:05:55,103
and maybe I'll go
with a dessert today.

134
00:05:57,241 --> 00:05:58,172
Et voila.

135
00:06:02,034 --> 00:06:04,206
The first thing I see
is pig's trotters.

136
00:06:05,517 --> 00:06:09,000
We've got some flank steaks,
proper creme fraiche,

137
00:06:09,103 --> 00:06:10,448
proper butter.

138
00:06:10,551 --> 00:06:14,620
We've got some cornichon,
espelette, escargot.

139
00:06:14,724 --> 00:06:16,896
There's actually not a lot

140
00:06:17,000 --> 00:06:19,517
of sweet-based items
in this fridge today.

141
00:06:19,620 --> 00:06:21,655
I think I'm going
to have to refigure

142
00:06:21,758 --> 00:06:24,137
this whole thought in my head
of dessert.

143
00:06:25,655 --> 00:06:28,206
So, now you know
what you're cooking with,

144
00:06:28,310 --> 00:06:31,517
we're giving you 75 minutes
to cook any dish you like,

145
00:06:31,620 --> 00:06:34,793
but you only have
the ingredients

146
00:06:34,896 --> 00:06:39,586
from your chosen fridge, plus
the under-bench pantry staples.

147
00:06:39,689 --> 00:06:42,551
The bottom two dishes
will join Casper and Emily

148
00:06:42,655 --> 00:06:45,310
in the elimination cook
at the end of the week.

149
00:06:46,482 --> 00:06:50,206
And if you needed
any more of an incentive

150
00:06:50,310 --> 00:06:52,241
to aim for the top,

151
00:06:52,344 --> 00:06:55,551
whoever cooks THE dish
of THE day

152
00:06:55,655 --> 00:06:57,965
will win...

153
00:06:58,068 --> 00:07:01,103
..a $5,000 LG voucher

154
00:07:01,206 --> 00:07:03,103
that'll help you stock
your dream kitchen.

155
00:07:06,172 --> 00:07:09,172
Yes! I am so excited for this.

156
00:07:09,275 --> 00:07:13,931
That would be awesome to have
$5,000 to spend

157
00:07:14,034 --> 00:07:15,896
and maybe I'll get to get
one of those fridges.

158
00:07:18,344 --> 00:07:19,413
Are you ready?

159
00:07:19,517 --> 00:07:22,448
Yes.
Your time starts now!

160
00:07:22,551 --> 00:07:25,551
Go, guys!

161
00:07:27,000 --> 00:07:28,413
There's so much.

162
00:07:28,517 --> 00:07:29,689
I went the wrong way!

163
00:07:31,827 --> 00:07:34,310
What are these bad boys?

164
00:07:34,413 --> 00:07:35,896
Come on, Aaron!

165
00:07:41,965 --> 00:07:43,655
Come on, Petro!

166
00:07:43,758 --> 00:07:45,827
I'm kind of laughing at myself
for picking Poh's fridge.

167
00:07:47,379 --> 00:07:49,827
I'm standing here still trying
to figure this out,

168
00:07:49,931 --> 00:07:52,137
and everyone else
is already gone.

169
00:07:52,241 --> 00:07:54,551
I am most confident with

170
00:07:54,655 --> 00:07:56,551
Middle Eastern
and Mediterranean type of food,

171
00:07:56,655 --> 00:07:59,724
and I haven't used a lot
of these savoury ingredients

172
00:07:59,827 --> 00:08:01,517
that Poh has in her fridge.

173
00:08:01,620 --> 00:08:04,793
I see the pandan
and I love pandan.

174
00:08:04,896 --> 00:08:07,517
It's got
such a fragrant grassy taste.

175
00:08:07,620 --> 00:08:11,137
I'm thinking
all this could work together.

176
00:08:11,241 --> 00:08:13,137
Maybe I'll go Greek technique

177
00:08:13,241 --> 00:08:15,689
with Asian flavours
to do a dessert.

178
00:08:17,172 --> 00:08:18,827
Oh, that's endive.

179
00:08:18,931 --> 00:08:21,655
You never know when you walk
into this kitchen

180
00:08:21,758 --> 00:08:23,517
what curveball
they're going to throw at you.

181
00:08:23,620 --> 00:08:26,034
Um, look, I'm familiar
with snails and pig's trotters,

182
00:08:26,137 --> 00:08:27,758
but not familiar
with cooking them.

183
00:08:27,862 --> 00:08:30,862
So, yeah, definitely
that's a new option, isn't it?

184
00:08:30,965 --> 00:08:33,827
I'm not 100% confident
in French cuisine

185
00:08:33,931 --> 00:08:36,103
because I haven't actually
made or eaten a lot of it.

186
00:08:37,344 --> 00:08:40,137
But I've been practising
beurre blanc at home,

187
00:08:40,241 --> 00:08:43,034
so I'm hoping I can bring
that technique in today

188
00:08:43,137 --> 00:08:45,448
and create a dish
around champagne beurre blanc.

189
00:08:45,551 --> 00:08:47,862
I've grabbed a whole heap
of different flavours

190
00:08:47,965 --> 00:08:50,068
that I'm tasting along the way,
and it's going to be

191
00:08:50,172 --> 00:08:53,000
a create-your-own-adventure
type situation as I keep going.

192
00:08:57,344 --> 00:08:58,931
It is Knock-Knock Week,

193
00:08:59,034 --> 00:09:00,827
and today is
our knock-knock fridge.

194
00:09:00,931 --> 00:09:03,275
Knock out, knock out, knock out,
knock out.

195
00:09:03,379 --> 00:09:04,344
Are you having a stroke?

196
00:09:04,448 --> 00:09:06,758
Knock-knock! Knocky-knock!

197
00:09:08,517 --> 00:09:09,758
What a challenge!

198
00:09:09,862 --> 00:09:12,137
I can't wait to see what they do
with the ingredients that,

199
00:09:12,241 --> 00:09:13,758
like, they're all
in my fridge at home.

200
00:09:13,862 --> 00:09:15,379
I want to be inspired.

201
00:09:15,482 --> 00:09:17,793
I'm really excited
because I've included

202
00:09:17,896 --> 00:09:20,172
lots of interesting ingredients
in my fridge

203
00:09:20,275 --> 00:09:21,793
that they might have
not used before,

204
00:09:21,896 --> 00:09:24,586
but all they need to do
is just taste.

205
00:09:24,689 --> 00:09:25,965
Righto, shall we see
what they're doing?

206
00:09:26,068 --> 00:09:27,103
Yeah.
Can't wait.

207
00:09:28,827 --> 00:09:29,793
Come on, Aaron!

208
00:09:29,896 --> 00:09:31,241
Good chilli choice.

209
00:09:31,344 --> 00:09:35,206
I chose Poh's fridge,
and basically it's because

210
00:09:35,310 --> 00:09:36,758
I'm comfortable
with the ingredients

211
00:09:36,862 --> 00:09:38,448
she might have picked
for the challenge.

212
00:09:38,551 --> 00:09:40,172
And I'm pretty happy
with what I got so far.

213
00:09:40,275 --> 00:09:43,000
Poh's ingredients in the fridge

214
00:09:43,103 --> 00:09:46,172
definitely bring back
a lot of nostalgia for me.

215
00:09:46,275 --> 00:09:49,034
I've got the preserved
vegetable and the Chinese olive,

216
00:09:49,137 --> 00:09:51,793
fresh wombok,
some chilli and ginger.

217
00:09:51,896 --> 00:09:53,655
I was five years old
when I moved here.

218
00:09:53,758 --> 00:09:55,586
Whenever we went back
to Malaysia,

219
00:09:55,689 --> 00:09:58,034
I used to say
we were going home,

220
00:09:58,137 --> 00:10:00,482
and it took a long time
to actually learn that, no,

221
00:10:00,586 --> 00:10:04,413
Australia is home
and Malaysia is the holiday.

222
00:10:04,517 --> 00:10:06,172
Three months in a year
we'd go back

223
00:10:06,275 --> 00:10:07,793
and have all our Malaysian food

224
00:10:07,896 --> 00:10:09,620
and all the things
we wanted to eat.

225
00:10:09,724 --> 00:10:12,689
So I'm kind of looking back
into my childhood and seeing,

226
00:10:12,793 --> 00:10:14,655
"Oh, yeah, I remember that.
I used that before.

227
00:10:14,758 --> 00:10:15,827
"My mum used to use that."

228
00:10:15,931 --> 00:10:18,034
I'm definitely going to try
and draw on that

229
00:10:18,137 --> 00:10:19,379
to create an amazing dish.

230
00:10:20,517 --> 00:10:22,034
I decided to make

231
00:10:22,137 --> 00:10:23,896
a twice-cooked pork belly.

232
00:10:24,000 --> 00:10:25,551
It's best to pressure cook it

233
00:10:25,655 --> 00:10:28,655
and then deep-fry it, just
to get a bit of texture to it.

234
00:10:28,758 --> 00:10:30,310
A slaw made with the wombok.

235
00:10:30,413 --> 00:10:33,068
Maybe some chilli caramel
on the pork belly as well.

236
00:10:33,172 --> 00:10:36,000
I think I'm
in a pretty good spot.

237
00:10:39,689 --> 00:10:42,206
Labneh.
Quail.

238
00:10:42,310 --> 00:10:44,551
Yeah, I don't know
how to cook it, though.

239
00:10:44,655 --> 00:10:47,413
The competition
is definitely heating up now,

240
00:10:47,517 --> 00:10:48,724
like, to the max.

241
00:10:48,827 --> 00:10:51,724
Like, the finish line
is right there in sight.

242
00:10:51,827 --> 00:10:54,068
But also, I'm 26, you know,

243
00:10:54,172 --> 00:10:57,551
and I'm looking to move out
and deck out my kitchen.

244
00:10:57,655 --> 00:10:58,931
Vinnie!

245
00:10:59,034 --> 00:11:02,241
$5,000 voucher from LG.
Are you going for it?

246
00:11:02,344 --> 00:11:03,241
100%.
Yeah?

247
00:11:03,344 --> 00:11:04,931
100%. Those fridges
are pretty sick.

248
00:11:05,034 --> 00:11:06,103
I wouldn't mind one of them,
to be honest.

249
00:11:06,206 --> 00:11:07,172
And I'm looking to move out,

250
00:11:07,275 --> 00:11:08,758
so hopefully
that could accelerate it.

251
00:11:08,862 --> 00:11:10,172
It's a great little
moving-in gift.

252
00:11:10,275 --> 00:11:11,551
Exactly right.
Uh, what's the dish

253
00:11:11,655 --> 00:11:13,034
that's going to get you
the voucher?

254
00:11:13,137 --> 00:11:15,103
I'm gonna do some
barbecue spatchcock quails.

255
00:11:15,206 --> 00:11:16,310
OK.
Harissa glaze.

256
00:11:16,413 --> 00:11:17,655
I'm gonna do some labneh

257
00:11:17,758 --> 00:11:19,000
that I'm straining
the yoghurt with.

258
00:11:19,103 --> 00:11:21,551
Some caramelised figs
and toasted macadamias.

259
00:11:21,655 --> 00:11:23,517
Good luck.
Thank you.

260
00:11:27,379 --> 00:11:30,689
It's the battle of the fridges.

261
00:11:30,793 --> 00:11:32,655
One hour to go!

262
00:11:32,758 --> 00:11:34,103
Come on!
Come on, guys!

263
00:11:34,206 --> 00:11:35,379
Lock in!

264
00:11:37,931 --> 00:11:39,241
Come on!

265
00:11:41,827 --> 00:11:43,379
Annabel!
Hello, Andy.

266
00:11:43,482 --> 00:11:44,551
Why did you choose my fridge?

267
00:11:44,655 --> 00:11:46,896
Because I feel like your style
of cooking

268
00:11:47,000 --> 00:11:48,551
is, like,
what I align with the most.

269
00:11:48,655 --> 00:11:50,000
And I was like,

270
00:11:50,103 --> 00:11:51,413
"I bet you there's gonna be
bugs and anchovies in there."

271
00:11:51,517 --> 00:11:53,413
Well, you nailed two
out of the whole fridge.

272
00:11:53,517 --> 00:11:54,620
Yeah!

273
00:11:54,724 --> 00:11:55,689
What's the dish?

274
00:11:55,793 --> 00:11:56,896
Pasta.
Yep.

275
00:11:57,000 --> 00:11:58,344
With, like, I'm gonna make
a tomato water

276
00:11:58,448 --> 00:11:59,344
and then reduce it down,

277
00:11:59,448 --> 00:12:00,827
poach some bugs,
put them on top.

278
00:12:00,931 --> 00:12:02,103
Yeah.

279
00:12:03,931 --> 00:12:05,862
These are the dragon eye fruit,
aren't they?

280
00:12:05,965 --> 00:12:07,241
I love them so much.

281
00:12:08,551 --> 00:12:11,551
Hey, Pat. What were you loving
in the fridge?

282
00:12:11,655 --> 00:12:13,137
These bad boys.
Bugs.

283
00:12:13,241 --> 00:12:14,517
I'm a big seafood lover,

284
00:12:14,620 --> 00:12:16,793
so I am going
to be cooking those today.

285
00:12:16,896 --> 00:12:18,310
Kind of like a play
on fish and chips.

286
00:12:18,413 --> 00:12:20,172
Just some
real thin parsnip chips

287
00:12:20,275 --> 00:12:22,137
in the beef tallow.
Yep.

288
00:12:22,241 --> 00:12:26,448
Um, and a charred padron
and a mayo and then a slaw.

289
00:12:28,517 --> 00:12:29,827
Oh, they're so good.

290
00:12:33,034 --> 00:12:35,310
Alyona, what are you gonna do
with all those ingredients?

291
00:12:35,413 --> 00:12:36,655
So I'm gonna make quail.

292
00:12:36,758 --> 00:12:38,034
Beautiful.
Love the quail.

293
00:12:38,137 --> 00:12:41,620
Parsnip puree
with a bit of rhubarb jam,

294
00:12:41,724 --> 00:12:44,172
and I'm thinking maybe even

295
00:12:44,275 --> 00:12:47,241
black sausage crumb situation.

296
00:12:47,344 --> 00:12:48,758
Have you ever had
the dried ones?

297
00:12:48,862 --> 00:12:50,620
Mm!
In tea?

298
00:12:51,827 --> 00:12:52,724
You alright there, ladies?

299
00:12:52,827 --> 00:12:53,827
Uh-huh.
Want one?

300
00:12:53,931 --> 00:12:56,689
Just need the oysters
and the champagne.

301
00:12:56,793 --> 00:12:58,310
I know. Yeah.

302
00:13:00,103 --> 00:13:01,793
Hey, Aaron.
Yo.

303
00:13:01,896 --> 00:13:03,827
How long is too long
to boil pandan?

304
00:13:03,931 --> 00:13:06,689
Uh, I don't think
I've ever had an issue

305
00:13:06,793 --> 00:13:08,137
boiling pandan before.
Yeah?

306
00:13:08,241 --> 00:13:09,620
You just infuse it in the
syrup.

307
00:13:09,724 --> 00:13:10,724
Just for as long
as the syrup's done?

308
00:13:10,827 --> 00:13:11,965
Yeah.

309
00:13:13,241 --> 00:13:14,448
Petro.
Hello, Poh.

310
00:13:14,551 --> 00:13:16,862
I'm so happy you used
the sweet section of the fridge.

311
00:13:16,965 --> 00:13:19,172
Yes, I'm actually
gonna kind of take

312
00:13:19,275 --> 00:13:22,586
a bit of my culture
and use the Asian flavours.

313
00:13:22,689 --> 00:13:24,344
Yeah.
I'm gonna make filo cigars.

314
00:13:24,448 --> 00:13:27,172
So you're doing Grasian?

315
00:13:27,275 --> 00:13:29,241
Yeah, Grasian!
Greek-Asian, OK.

316
00:13:29,344 --> 00:13:31,000
I'm doing
a pandan and ginger syrup.

317
00:13:31,103 --> 00:13:32,068
Beautiful.

318
00:13:32,172 --> 00:13:34,241
What flavour is your creme pat?
Strawberry.

319
00:13:34,344 --> 00:13:36,344
Strawberry? OK, I'm worried.

320
00:13:36,448 --> 00:13:37,862
Ooh, OK.

321
00:13:37,965 --> 00:13:40,275
I think these two
are gonna fight,

322
00:13:40,379 --> 00:13:41,793
because this is a grassy
flavour

323
00:13:41,896 --> 00:13:43,448
and this is
a fresh perfume flavour.

324
00:13:43,551 --> 00:13:45,103
Also,

325
00:13:45,206 --> 00:13:47,448
how many Greek-Asian desserts
have you had?

326
00:13:47,551 --> 00:13:49,034
Zero.

327
00:13:49,137 --> 00:13:50,310
I-I...

328
00:13:50,413 --> 00:13:52,344
We're looking
for two bottom dishes today.

329
00:13:52,448 --> 00:13:53,724
I think there might be a reason

330
00:13:53,827 --> 00:13:55,862
why you haven't seen
any Greek-Asian desserts.

331
00:13:57,068 --> 00:13:58,310
Poh says to me
that the strawberries

332
00:13:58,413 --> 00:14:02,965
aren't going to work,
and she knows these flavours.

333
00:14:03,068 --> 00:14:05,000
She's picked these flavours
as well.

334
00:14:05,103 --> 00:14:07,103
I've got to think about
what I can do,

335
00:14:07,206 --> 00:14:08,413
otherwise
I'm gonna run out of time,

336
00:14:08,517 --> 00:14:10,275
and I could be
in that elimination

337
00:14:10,379 --> 00:14:11,586
at the end of the week.

338
00:14:24,448 --> 00:14:27,586
It always surprises me when
the guys pull out some desserts.

339
00:14:27,689 --> 00:14:29,482
Yeah.

340
00:14:29,586 --> 00:14:30,758
Particularly someone like
Petro.

341
00:14:30,862 --> 00:14:32,896
Especially if he's never worked
with pandan before.

342
00:14:34,517 --> 00:14:36,000
Poh's advice to me

343
00:14:36,103 --> 00:14:40,068
is that strawberries and pandan
clash against each other,

344
00:14:40,172 --> 00:14:44,137
but also this is
a crossover between

345
00:14:44,241 --> 00:14:46,448
Greek and Asian cuisine,
which usually isn't done.

346
00:14:47,793 --> 00:14:51,275
There is a fine balance
between taking her advice

347
00:14:51,379 --> 00:14:53,689
and sticking to your guns,

348
00:14:53,793 --> 00:14:56,344
so the strawberries are out.

349
00:14:56,448 --> 00:14:58,896
I'm going to do
a coconut creme pat.

350
00:14:59,000 --> 00:15:01,586
But I've never heard
of Grasian before,

351
00:15:01,689 --> 00:15:03,965
but it sounds like
that's what I'm doing today.

352
00:15:04,068 --> 00:15:06,620
I've got a bit to do,
but hopefully it works.

353
00:15:09,103 --> 00:15:11,758
Let's go.
Looking gorgeous.

354
00:15:11,862 --> 00:15:12,862
Thanks, Emily.

355
00:15:12,965 --> 00:15:15,413
You know I always think
you're gorgeous, Luke.

356
00:15:15,517 --> 00:15:17,724
As soon as I saw
Sofia's fridge,

357
00:15:17,827 --> 00:15:19,448
I was just drawn
to the flavour bombs.

358
00:15:19,551 --> 00:15:21,344
But I've been told
again and again

359
00:15:21,448 --> 00:15:23,517
that I'm trying to do too much.

360
00:15:23,620 --> 00:15:25,586
I'm thinking just pick
a few ingredients

361
00:15:25,689 --> 00:15:28,172
that I like the look of,
and pick a dish that'll impress

362
00:15:28,275 --> 00:15:31,172
the judges of the new things
I've been learning.

363
00:15:31,275 --> 00:15:32,689
Luke.
Hey.

364
00:15:32,793 --> 00:15:34,827
What are you making?
I just saw this burnt fig jam,

365
00:15:34,931 --> 00:15:36,689
put it in a bit of ice-cream
and, like, tasted it.

366
00:15:36,793 --> 00:15:37,965
I was like,
"This kind of tastes caramely."

367
00:15:38,068 --> 00:15:40,034
So, like
a burnt fig jam ice-cream?

368
00:15:40,137 --> 00:15:42,206
Yep, and then I just remember
you talking about

369
00:15:42,310 --> 00:15:43,655
going around the world.

370
00:15:43,758 --> 00:15:45,862
I'm gonna do Portuguese tarts.
Nice! Have you been to Portugal?

371
00:15:45,965 --> 00:15:48,241
I've not been to Portugal.

372
00:15:48,344 --> 00:15:50,655
Um, but I have been
to my local Portuguese bakery.

373
00:15:50,758 --> 00:15:53,620
I actually was inspired
by the air fryer challenge.

374
00:15:53,724 --> 00:15:55,482
I'm gonna use an air fryer.
OK.

375
00:15:55,586 --> 00:15:57,310
And I assume you haven't
made a Portuguese tart

376
00:15:57,413 --> 00:15:59,724
in an air fryer before?
No, of course not.

377
00:15:59,827 --> 00:16:01,310
Sounds like a lot of firsts
for you today, Luke,

378
00:16:01,413 --> 00:16:02,689
but I'm rooting for you.

379
00:16:02,793 --> 00:16:04,931
OK. Thanks, Sofia.

380
00:16:05,034 --> 00:16:06,724
Luke, are you doing puff
in the air fryer?

381
00:16:06,827 --> 00:16:08,344
He loves it in there, mate.

382
00:16:08,448 --> 00:16:10,965
He scares me.

383
00:16:11,068 --> 00:16:13,000
He always scares me.

384
00:16:13,103 --> 00:16:14,586
I've heard somewhere that,

385
00:16:14,689 --> 00:16:15,965
when they traditionally
make Portuguese tarts,

386
00:16:16,068 --> 00:16:17,344
they normally use, like,

387
00:16:17,448 --> 00:16:20,275
a 400-degree oven just to get
that real puff of the pastry,

388
00:16:20,379 --> 00:16:21,862
and you get that burntish top.

389
00:16:23,689 --> 00:16:26,241
I'm hoping to use the air fryer
a little bit like a combi oven.

390
00:16:26,344 --> 00:16:28,103
Because the fan in it
is so strong,

391
00:16:28,206 --> 00:16:29,827
you can get such a high heat -

392
00:16:29,931 --> 00:16:32,275
I think this could work.

393
00:16:32,379 --> 00:16:34,000
Hopefully, they'll
come up looking golden.

394
00:16:39,000 --> 00:16:42,965
Opportunity's knocking!
45 minutes to go!

395
00:16:50,034 --> 00:16:52,586
You're a fridge.
It was too far away!

396
00:16:52,689 --> 00:16:55,413
Is this real...?
This is real champagne?

397
00:16:55,517 --> 00:16:58,068
Yeah, it's proper champagne.
Just remember to cook, you know.

398
00:16:58,172 --> 00:17:00,379
This will help me cook.
Yeah!

399
00:17:02,034 --> 00:17:04,103
Hannah.
Hello, Chef.

400
00:17:04,206 --> 00:17:05,793
So tell me, what are you doing?

401
00:17:05,896 --> 00:17:08,517
So, today I'm going to do
a chicken breast

402
00:17:08,620 --> 00:17:11,137
and a puree of carrots,

403
00:17:11,241 --> 00:17:15,172
a confit of baby leeks
with a champagne beurre blanc.

404
00:17:15,275 --> 00:17:16,206
Ooh.
Yeah.

405
00:17:16,310 --> 00:17:18,551
Your dish sounds a bit simple,
technically,

406
00:17:18,655 --> 00:17:22,275
so everything depends
on your champagne beurre blanc.

407
00:17:22,379 --> 00:17:25,000
Yeah.
Good luck.

408
00:17:26,482 --> 00:17:27,965
Yes, I believe
everything on this plate

409
00:17:28,068 --> 00:17:29,310
is tied together
with this beurre blanc,

410
00:17:29,413 --> 00:17:32,034
so it needs to be exceptional,
and, um, yeah,

411
00:17:32,137 --> 00:17:33,724
that's what I'm aiming for.

412
00:17:33,827 --> 00:17:35,689
Let's get this happening, hey?

413
00:17:35,793 --> 00:17:38,551
People are scared
of beurre blanc sometimes

414
00:17:38,655 --> 00:17:40,689
because they are notorious
for splitting easily.

415
00:17:40,793 --> 00:17:44,517
It's got me a little bit
scared, but I'm, like, whatever.

416
00:17:44,620 --> 00:17:46,206
I've got enough time to do
this.

417
00:17:46,310 --> 00:17:47,896
I'm using French butter,

418
00:17:48,000 --> 00:17:49,379
and you just add it
really slowly.

419
00:17:50,896 --> 00:17:53,206
So I'm just going to stand here
and whisk for a bit.

420
00:17:58,137 --> 00:17:59,724
Pumped?
Yes!

421
00:17:59,827 --> 00:18:01,275
Yes, pumped.
This is good.

422
00:18:02,655 --> 00:18:04,517
So, I've got Aaron and Petro.

423
00:18:04,620 --> 00:18:07,931
Petro's going Grasian,
so a Greek-Asian dessert.

424
00:18:08,034 --> 00:18:10,344
It's going to be like
a little Greek cannoli.

425
00:18:10,448 --> 00:18:13,275
My only worry is how many
Grasian desserts have you had?

426
00:18:13,379 --> 00:18:14,758
None.
None, so...

427
00:18:14,862 --> 00:18:16,758
I love a first.
Yeah!

428
00:18:16,862 --> 00:18:18,551
You think you're worried?

429
00:18:18,655 --> 00:18:20,379
Luke is making Portuguese
tarts,

430
00:18:20,482 --> 00:18:22,310
but he's never been to Portugal

431
00:18:22,413 --> 00:18:24,482
and he's doing them
in an air fryer.

432
00:18:24,586 --> 00:18:25,931
Oh-la-la-la!
What?!

433
00:18:26,034 --> 00:18:28,620
There are bakeries
that specialise

434
00:18:28,724 --> 00:18:30,068
in just the Portuguese tart.

435
00:18:30,172 --> 00:18:31,517
Yeah!
That's right, yeah.

436
00:18:31,620 --> 00:18:33,310
They take so much work
to get perfect.

437
00:18:35,724 --> 00:18:38,517
Show us what you can do with
the ingredients we gave you!

438
00:18:38,620 --> 00:18:39,931
28 minutes to go!

439
00:18:41,931 --> 00:18:43,586
28 minutes!

440
00:18:45,758 --> 00:18:47,379
Whoo-hoo!

441
00:18:47,482 --> 00:18:48,551
Is that
the soybean, Aaron?

442
00:18:48,655 --> 00:18:49,655
Yeah.

443
00:18:49,758 --> 00:18:52,379
I'm going pretty well,
actually, I think.

444
00:18:52,482 --> 00:18:55,310
I've got my pork belly.
That's in the pressure cooker.

445
00:18:55,413 --> 00:18:58,310
I'm just trying to see
what the flavours are like

446
00:18:58,413 --> 00:19:00,310
in the slaw and what I want
and don't want.

447
00:19:00,413 --> 00:19:03,068
One of my favourite memories
from Malaysia

448
00:19:03,172 --> 00:19:05,517
was when my grandma
was in the kitchen,

449
00:19:05,620 --> 00:19:07,620
and she got me
to taste different things,

450
00:19:07,724 --> 00:19:09,103
try different things.

451
00:19:09,206 --> 00:19:10,620
That's where I learned
to use instinct,

452
00:19:10,724 --> 00:19:12,827
balancing
all these very punchy flavours.

453
00:19:14,758 --> 00:19:16,344
I don't really want
the Chinese olive,

454
00:19:16,448 --> 00:19:18,310
basically, the tapenade
that I've decided not to use.

455
00:19:18,413 --> 00:19:20,172
It's got a really earthy
sort of flavour

456
00:19:20,275 --> 00:19:22,241
that doesn't really go well
with the slaw.

457
00:19:23,448 --> 00:19:25,965
I want something
fresh and zingy instead.

458
00:19:26,068 --> 00:19:27,827
So I'm just going to stick
to the preserved vegetable,

459
00:19:27,931 --> 00:19:30,551
the fresh wombok, some chilli
and ginger

460
00:19:30,655 --> 00:19:32,482
and just the dressing here.

461
00:19:33,862 --> 00:19:35,482
What temp do you
take quail to? Do you know?

462
00:19:35,586 --> 00:19:37,206
I've never cooked quail.
Sorry, brother.

463
00:19:37,310 --> 00:19:38,827
Me neither!

464
00:19:38,931 --> 00:19:41,172
So, so far, I've pretty much

465
00:19:41,275 --> 00:19:42,379
got all my herbs cut up.

466
00:19:42,482 --> 00:19:44,206
My glaze is done

467
00:19:44,310 --> 00:19:47,862
and looking
to start doing my quail now

468
00:19:47,965 --> 00:19:50,034
I don't want to take
any chances with this bird.

469
00:19:50,137 --> 00:19:53,068
It needs to be charred really
beautifully on the hibachi,

470
00:19:53,172 --> 00:19:55,310
and it needs to have
that really nice smoky flavour.

471
00:19:55,413 --> 00:19:58,137
So I've got three quails
just in case I stuff up.

472
00:19:58,241 --> 00:19:59,862
I'm going to make sure
this bird is perfect.

473
00:20:01,103 --> 00:20:02,931
So this will basically
be my tester.

474
00:20:03,034 --> 00:20:04,068
I'll see how it cooks,

475
00:20:04,172 --> 00:20:06,241
and then from that
I'll finish it off

476
00:20:06,344 --> 00:20:07,655
and I'll start glazing
and things like that.

477
00:20:07,758 --> 00:20:09,586
I want the quails
to be really, really juicy

478
00:20:09,689 --> 00:20:11,689
and the breast
just slightly pink.

479
00:20:13,241 --> 00:20:15,482
Oh-ho-ho, je suis croissant!
Oh, oui!

480
00:20:15,586 --> 00:20:18,034
I just said, "I am a
croissant." Oh, croissant!

481
00:20:20,137 --> 00:20:21,448
My tarts are in the air fryer.

482
00:20:21,551 --> 00:20:23,172
My ice-cream is churning
in the ice-cream machine.

483
00:20:23,275 --> 00:20:24,448
The only thing I can do
is just wait

484
00:20:24,551 --> 00:20:25,724
and see what happens.

485
00:20:25,827 --> 00:20:28,275
It's kind of like the calm
before the storm right now.

486
00:20:29,620 --> 00:20:31,551
Sorry, Luke.
Do you mind if I use...?

487
00:20:31,655 --> 00:20:32,827
Are you not using your stove?

488
00:20:32,931 --> 00:20:34,034
All yours, Chef.
Right.

489
00:20:36,379 --> 00:20:38,172
Can I use your chopping board?
Of course, Chef.

490
00:20:38,275 --> 00:20:39,758
Oh!
Wahey!

491
00:20:39,862 --> 00:20:42,068
There it goes.
Sorry, I do apologise for that.

492
00:20:42,172 --> 00:20:43,379
I have no idea what is going
on.

493
00:20:43,482 --> 00:20:44,965
Can I use your butter?

494
00:20:45,068 --> 00:20:46,379
There's only a little bit
of French butter

495
00:20:46,482 --> 00:20:47,344
left in the fridge.

496
00:20:47,448 --> 00:20:48,793
A little bit!

497
00:20:48,896 --> 00:20:51,413
Jean-Christophe is yelling
in the kitchen.

498
00:20:51,517 --> 00:20:52,896
Hey!

499
00:20:53,896 --> 00:20:56,000
I want to win that voucher.
Whoo!

500
00:20:56,103 --> 00:20:58,000
I need a new fridge!

501
00:20:58,103 --> 00:20:59,310
Hey!

502
00:20:59,413 --> 00:21:00,862
It feels like I'm at the F1,
with the amount of champagne

503
00:21:00,965 --> 00:21:02,551
being sprayed in my face
by Jean-Christophe.

504
00:21:02,655 --> 00:21:04,034
Oh, sorry for that. Oh!

505
00:21:04,137 --> 00:21:05,896
If this is what the finale
is gonna be like,

506
00:21:06,000 --> 00:21:07,655
I'm ready for it.

507
00:21:07,758 --> 00:21:09,344
And that's it.

508
00:21:11,344 --> 00:21:12,620
Thank you so much, by the way,

509
00:21:12,724 --> 00:21:16,068
Andy, Poh, les escargots!

510
00:21:16,172 --> 00:21:17,758
So that's it. Very simple.
Meuniere. We call it meuniere.

511
00:21:17,862 --> 00:21:18,862
Yum!

512
00:21:18,965 --> 00:21:20,241
You want to try
your own goodness?

513
00:21:20,344 --> 00:21:21,689
Yeah, I will, actually.
Thank you.

514
00:21:23,655 --> 00:21:25,586
So they've been...
Oh, yum!

515
00:21:25,689 --> 00:21:26,689
..sauteed very quickly...

516
00:21:26,793 --> 00:21:28,172
Yum!
..with a bit of butter.

517
00:21:28,275 --> 00:21:29,689
Jean-Christophe?
Yeah.

518
00:21:29,793 --> 00:21:31,965
You SNAILED this.

519
00:21:33,034 --> 00:21:36,000
Come on, Luke!
Reclaim your bench space.

520
00:21:36,103 --> 00:21:37,413
The French circus
has left town

521
00:21:37,517 --> 00:21:38,655
and it's time to focus
on my dish.

522
00:21:38,758 --> 00:21:41,241
I open up the air fryer
to check on my tarts...

523
00:21:48,000 --> 00:21:51,206
..and the custard
has overflowed.

524
00:21:51,310 --> 00:21:53,034
And now the sides of the pastry

525
00:21:53,137 --> 00:21:55,172
are just sort of getting soggy
and burning.

526
00:21:55,275 --> 00:21:57,862
Yeah, it's just not looking
how I would have liked.

527
00:22:12,896 --> 00:22:14,000
Come on, Luke!

528
00:22:16,103 --> 00:22:17,724
Yeah, that guy's not right.

529
00:22:17,827 --> 00:22:19,344
While it's cooked, the filling
has come out the top

530
00:22:19,448 --> 00:22:20,586
and then made it soggy.

531
00:22:20,689 --> 00:22:21,965
Thankfully, I've put in four,

532
00:22:22,068 --> 00:22:24,034
so I've got four chances
to get it right.

533
00:22:24,137 --> 00:22:28,103
I'll put them back in and then
take them out round the buzzer.

534
00:22:31,103 --> 00:22:32,827
Ten minutes left, guys!
Come on!

535
00:22:32,931 --> 00:22:35,310
Come on, guys,
think about plating!

536
00:22:35,413 --> 00:22:37,241
Make sure you guys
get it on a plate!

537
00:22:42,586 --> 00:22:44,103
I'm just really worried
about Petro.

538
00:22:44,206 --> 00:22:45,862
I don't know what's going on,
time-wise.

539
00:22:45,965 --> 00:22:47,344
Under the pump.

540
00:22:47,448 --> 00:22:49,103
I've just finished
my creme pat.

541
00:22:49,206 --> 00:22:52,482
My syrup's about done.
That has to be cooled.

542
00:22:52,586 --> 00:22:55,344
I need to get on to rolling out
my filo dough and frying them.

543
00:22:55,448 --> 00:22:57,379
So there's a bit to do.

544
00:22:57,482 --> 00:22:59,827
I am starting to feel
the time pressure a bit,

545
00:22:59,931 --> 00:23:03,172
and I'm not feeling
too crash-hot about my dish.

546
00:23:03,275 --> 00:23:04,965
I feel like it's going
to be too subtle.

547
00:23:05,068 --> 00:23:06,413
I feel like there's not going
to be enough flavour.

548
00:23:08,241 --> 00:23:09,620
How are you going, Petro?

549
00:23:09,724 --> 00:23:12,310
Uh... Yeah, interesting.

550
00:23:12,413 --> 00:23:14,758
I think I should have done
a pandan creme pat.

551
00:23:14,862 --> 00:23:16,827
What's your creme pat now?

552
00:23:16,931 --> 00:23:18,620
It's a coconut and vanilla.

553
00:23:18,724 --> 00:23:21,620
Well, why can't you
still do it?

554
00:23:21,724 --> 00:23:24,793
Anyway, that's just a thought.
Thanks. Thanks, Poh.

555
00:23:24,896 --> 00:23:27,000
Time is not on my side
at the moment,

556
00:23:27,103 --> 00:23:30,241
but I think I need
to inject some pandan flavour

557
00:23:30,344 --> 00:23:31,758
into that coconut creme pat,

558
00:23:31,862 --> 00:23:34,689
so I'm gonna get
some pandan leaves,

559
00:23:34,793 --> 00:23:37,068
blitz it up in just
a little bit of coconut milk,

560
00:23:37,172 --> 00:23:39,586
strain it,
and then that extract

561
00:23:39,689 --> 00:23:41,103
will go into my creme pat.

562
00:23:42,482 --> 00:23:46,068
I've just got to push
and not think twice.

563
00:23:49,379 --> 00:23:50,724
So the plan
for the pork belly

564
00:23:50,827 --> 00:23:52,896
is that the judges
will get all the flavours

565
00:23:53,000 --> 00:23:55,137
of chilli oil,
the fermented soybean,

566
00:23:55,241 --> 00:23:57,379
the oyster sauce
coming through the pork,

567
00:23:57,482 --> 00:23:59,137
and once it gets
a bit too rich,

568
00:23:59,241 --> 00:24:01,620
they can quench
that richness with the slaw.

569
00:24:01,724 --> 00:24:04,137
Ooh, it looks beautiful!

570
00:24:04,241 --> 00:24:05,724
Pork's out of
the pressure cooker.

571
00:24:05,827 --> 00:24:07,344
Chilli caramel is bubbling
away.

572
00:24:07,448 --> 00:24:08,655
Aaron, taste it.

573
00:24:10,206 --> 00:24:13,448
But as I taste
the end of the pork,

574
00:24:13,551 --> 00:24:16,586
not a lot of that flavour
actually penetrates the meat.

575
00:24:18,172 --> 00:24:19,724
Looking at the braising liquid,

576
00:24:19,827 --> 00:24:23,275
I'm thinking I should turn this
into some sort of sauce.

577
00:24:23,379 --> 00:24:25,275
Yeah, I'm not using
the chilli caramel

578
00:24:25,379 --> 00:24:27,275
because I already had such
a good base for the sauce,

579
00:24:27,379 --> 00:24:28,413
why waste it?

580
00:24:28,517 --> 00:24:30,137
So I'm, you know,
trying to reduce it down now

581
00:24:30,241 --> 00:24:31,724
to make a little bit
of a glazy situation.

582
00:24:31,827 --> 00:24:34,413
Adding it to the dish will only

583
00:24:34,517 --> 00:24:36,896
amplify the flavours
that are already on the pork.

584
00:24:37,000 --> 00:24:38,344
Last thing I want to do

585
00:24:38,448 --> 00:24:39,965
is be knocked out
in Knockout Week,

586
00:24:40,068 --> 00:24:43,862
so let's try and, uh, try
and do well and bring it home.

587
00:24:43,965 --> 00:24:46,620
Today's the day
to be dish of the day!

588
00:24:46,724 --> 00:24:49,448
Five minutes to go!
Five minutes, everybody!

589
00:24:49,551 --> 00:24:51,379
Come on, Pat!

590
00:24:58,758 --> 00:25:00,827
We're good, we're
good, we're feeling good.

591
00:25:00,931 --> 00:25:02,517
Cooked my pasta.

592
00:25:02,620 --> 00:25:04,344
The bug's cooked
really beautifully.

593
00:25:04,448 --> 00:25:05,655
Gremolata-y thingy.

594
00:25:05,758 --> 00:25:07,068
My salsa-y thing for the top.

595
00:25:07,172 --> 00:25:09,103
It is, like, yummy, I think.

596
00:25:12,896 --> 00:25:14,827
I'm really happy
with the bug.

597
00:25:14,931 --> 00:25:17,000
I'm just finishing off
the parsnip crisps.

598
00:25:17,103 --> 00:25:18,620
Just getting my butter
finished, and then I really want

599
00:25:18,724 --> 00:25:19,758
to taste everything together

600
00:25:19,862 --> 00:25:22,000
and see how it works,
so we'll go from there.

601
00:25:24,931 --> 00:25:26,482
All my elements are ready.

602
00:25:26,586 --> 00:25:27,965
Happy with the quail fillets.

603
00:25:28,068 --> 00:25:29,482
I have my crumb ready,

604
00:25:29,586 --> 00:25:31,758
my rhubarb jam

605
00:25:31,862 --> 00:25:33,482
and then my puree
is there as well.

606
00:25:33,586 --> 00:25:36,862
So I think this is all gonna
come together really nicely.

607
00:25:37,896 --> 00:25:39,448
Let's go, guys.
Make it perfect.

608
00:25:39,551 --> 00:25:40,586
Get it on the plate, Vinnie.

609
00:25:40,689 --> 00:25:42,793
So all my elements

610
00:25:42,896 --> 00:25:45,862
are basically ready to
assemble.

611
00:25:45,965 --> 00:25:47,241
I've prepped all my herbs,

612
00:25:47,344 --> 00:25:49,034
I've got my yoghurt straining
in the fridge,

613
00:25:49,137 --> 00:25:50,758
and my figs are nice
and caramelised.

614
00:25:50,862 --> 00:25:53,379
I just need to bring
everything together now.

615
00:25:53,482 --> 00:25:55,724
I'm just kind of focusing
on my quail right now

616
00:25:55,827 --> 00:25:57,931
and making sure
that is absolutely perfect.

617
00:25:58,034 --> 00:26:02,758
Quail is a really tricky
protein to cook because it's so small.

618
00:26:02,862 --> 00:26:04,206
A lot of the parts can overcook

619
00:26:04,310 --> 00:26:06,275
while some parts
are still really, really raw.

620
00:26:08,551 --> 00:26:09,965
I'm looking at my three quails

621
00:26:10,068 --> 00:26:12,000
and they're all looking
as good as each other,

622
00:26:12,103 --> 00:26:13,827
but I'm not gonna know
if it's cooked through

623
00:26:13,931 --> 00:26:15,965
to that bone
until the judges cut into it.

624
00:26:16,965 --> 00:26:19,482
There's a $5,000 voucher
on the line!

625
00:26:19,586 --> 00:26:21,241
Three minutes to go!

626
00:26:21,344 --> 00:26:23,344
Let's go, guys.
Finish 'em up!

627
00:26:28,655 --> 00:26:29,896
Is your sauce
in a container?

628
00:26:30,000 --> 00:26:31,758
Yep, my sauce
is in a container there.

629
00:26:31,862 --> 00:26:33,586
Finally, I've got my sauce
in the jug,

630
00:26:33,689 --> 00:26:35,344
and I'm actually
starting to realise

631
00:26:35,448 --> 00:26:37,758
I have neglected
some other elements.

632
00:26:37,862 --> 00:26:39,379
I was scared to split
the whole sauce,

633
00:26:39,482 --> 00:26:41,586
so I was fiddling too much.

634
00:26:41,689 --> 00:26:44,000
I chuck my chicken
and just kind of

635
00:26:44,103 --> 00:26:46,896
quickly drain my leeks
and chuck them on the plate.

636
00:26:47,000 --> 00:26:48,344
It's amazing
what you can get done

637
00:26:48,448 --> 00:26:49,344
in one minute in this kitchen.

638
00:26:49,448 --> 00:26:51,379
Don't get knocked out!
One minute to go!

639
00:26:51,482 --> 00:26:54,034
Come on, guys!
Final push! Let's go!

640
00:26:54,137 --> 00:26:56,413
Get 'em on a plate!
Come on, guys! Come on!

641
00:27:02,655 --> 00:27:03,965
Come on, Petro.

642
00:27:04,068 --> 00:27:06,758
I've got a minute to go.

643
00:27:06,862 --> 00:27:08,758
Now I've got pandan
in my creme pat

644
00:27:08,862 --> 00:27:10,517
and I've got pandan in my
syrup.

645
00:27:10,620 --> 00:27:13,379
It's given that flavour boost
that I was after,

646
00:27:13,482 --> 00:27:15,310
so I'm really happy with that.

647
00:27:16,758 --> 00:27:19,965
I pull my filo cigars out
and they're looking great.

648
00:27:20,068 --> 00:27:22,965
All I need to do is put them
in my syrup

649
00:27:23,068 --> 00:27:26,413
and then fill them with
the creme pat, and happy days.

650
00:27:26,517 --> 00:27:29,241
Do you have a plate, Petro?
Got a plate?

651
00:27:29,344 --> 00:27:31,000
No, I need to get a plate.
Yeah.

652
00:27:31,103 --> 00:27:32,620
And these, they're very hard
to get off.

653
00:27:32,724 --> 00:27:34,379
I know, I can see.
Yeah.

654
00:27:39,000 --> 00:27:42,034
I can't believe
this is happening right now.

655
00:27:42,137 --> 00:27:43,482
They're not coming out.

656
00:27:43,586 --> 00:27:44,689
Everything's ready to go.

657
00:27:44,793 --> 00:27:47,103
I just need to get these cigars
off the mould.

658
00:27:47,206 --> 00:27:49,137
Come on, Petro.

659
00:27:53,862 --> 00:27:55,068
Oh, yeah, he's got it.

660
00:27:56,448 --> 00:27:57,379
Come on, Pet.

661
00:27:57,482 --> 00:27:59,931
As soon as I get my filo cigar
off the mould,

662
00:28:00,034 --> 00:28:02,103
I douse it in my syrup,

663
00:28:02,206 --> 00:28:05,551
fill it with my coconut
and pandan creme pat,

664
00:28:05,655 --> 00:28:08,965
and then I roll it
in my toasted coconut.

665
00:28:09,068 --> 00:28:11,620
Every second counts.
30 seconds to go!

666
00:28:15,103 --> 00:28:16,758
Make sure you get it
on the plate, guys!

667
00:28:21,517 --> 00:28:22,655
Come on, Luke.

668
00:28:26,310 --> 00:28:28,068
Oh, no,
they're really burnt, man.

669
00:28:28,172 --> 00:28:29,689
They are so burnt.

670
00:28:32,172 --> 00:28:35,655
I pull my small tarts out
and they are very charred.

671
00:28:37,551 --> 00:28:39,206
It's such a bad feeling

672
00:28:39,310 --> 00:28:42,068
plating up a plate of food
that you just know isn't right,

673
00:28:42,172 --> 00:28:44,000
but I can't just serve up
an ice-cream.

674
00:28:44,103 --> 00:28:45,206
I have to put it on the plate.

675
00:28:46,448 --> 00:28:48,310
You've only got ten...

676
00:28:48,413 --> 00:28:51,724
Nine, eight, seven,

677
00:28:51,827 --> 00:28:55,655
six, five, four, three,

678
00:28:55,758 --> 00:28:58,517
two, one!

679
00:28:58,620 --> 00:29:00,586
That's it, everybody.

680
00:29:02,517 --> 00:29:04,793
Oh, my sister!
Good, good.

681
00:29:09,827 --> 00:29:11,517
Very messy plating.

682
00:29:11,620 --> 00:29:14,206
The last five minutes
went insane.

683
00:29:14,310 --> 00:29:18,344
I didn't really have time
to taste and flavour my carrots.

684
00:29:18,448 --> 00:29:19,758
I feel like
because I'm the only one

685
00:29:19,862 --> 00:29:20,862
that picked JC's fridge,

686
00:29:20,965 --> 00:29:22,275
he's been
evenly wandering around,

687
00:29:22,379 --> 00:29:23,586
but you see him eyeball
over here

688
00:29:23,689 --> 00:29:25,758
because he wants me
to do well as well.

689
00:29:25,862 --> 00:29:27,965
So I really hope today
he's proud of me

690
00:29:28,068 --> 00:29:30,413
and happy with the food
that I've put up.

691
00:29:39,724 --> 00:29:42,275
It's day two of Knockout Week
and a reminder

692
00:29:42,379 --> 00:29:43,551
that there is a big prize

693
00:29:43,655 --> 00:29:44,758
for top dish today,

694
00:29:44,862 --> 00:29:47,103
but we are also looking
for the two bottom dishes

695
00:29:47,206 --> 00:29:48,413
to go straight
into the elimination

696
00:29:48,517 --> 00:29:49,689
at the end of the week.

697
00:29:49,793 --> 00:29:51,689
We'd love to taste your dish...

698
00:29:53,793 --> 00:29:54,827
..Aaron.

699
00:29:58,793 --> 00:30:00,137
Winning immunity
at the end of the week

700
00:30:00,241 --> 00:30:02,137
would be huge, because it's
just another step forward

701
00:30:02,241 --> 00:30:03,931
in the competition.

702
00:30:04,034 --> 00:30:06,379
I'm hoping the judges say
that the dish is delicious

703
00:30:06,482 --> 00:30:07,586
and they understand

704
00:30:07,689 --> 00:30:10,103
the balancing act
that went into the dish itself.

705
00:30:23,482 --> 00:30:26,034
Aaron, you used my fridge.
What did you end up making?

706
00:30:26,137 --> 00:30:27,827
I made a twice-cooked pork
belly

707
00:30:27,931 --> 00:30:30,241
with an Asian glaze
and some slaw as well.

708
00:30:30,344 --> 00:30:32,103
Are you glad you picked
my fridge,

709
00:30:32,206 --> 00:30:33,448
or are you regretting it?

710
00:30:33,551 --> 00:30:34,689
I'm so happy
I picked your fridge...

711
00:30:34,793 --> 00:30:36,034
That's good.
..because I remember,

712
00:30:36,137 --> 00:30:38,241
like, little bits of nostalgia,
especially with the olives.

713
00:30:38,344 --> 00:30:39,344
Like you said,

714
00:30:39,448 --> 00:30:41,482
having it with congee,
just plain white congee,

715
00:30:41,586 --> 00:30:42,655
just having it on top.

716
00:30:42,758 --> 00:30:43,896
You know, I used to have that
when I was a kid,

717
00:30:44,000 --> 00:30:45,413
especially when we had,
like, tummy aches and stuff.

718
00:30:45,517 --> 00:30:46,827
Yeah, yeah, yeah.
That's what Mum would feed us.

719
00:30:46,931 --> 00:30:48,206
Yeah, it's very nostalgic.
Yeah.

720
00:30:48,310 --> 00:30:49,413
And then the mustard greens
as well.

721
00:30:49,517 --> 00:30:52,068
Again, it takes me back
to my grandma's soups and,

722
00:30:52,172 --> 00:30:54,413
you know, all the stuff
we used to eat it with as well.

723
00:30:54,517 --> 00:30:56,482
It looks very appealing.

724
00:30:56,586 --> 00:30:59,517
Like, the colour and the gloss
on that sauce

725
00:30:59,620 --> 00:31:01,689
looks really wonderful.

726
00:31:01,793 --> 00:31:03,482
Thank you.
And I really want to taste it.

727
00:31:45,586 --> 00:31:47,896
Aaron, when I saw you
dump a whole bunch

728
00:31:48,000 --> 00:31:50,931
of those umami bombs
into the stockpot,

729
00:31:51,034 --> 00:31:53,655
and then you were going
to pressure cook that

730
00:31:53,758 --> 00:31:56,344
and then make a caramel
to put over the top,

731
00:31:56,448 --> 00:31:58,482
"I want to throttle him."

732
00:31:58,586 --> 00:32:01,034
Because obviously
all the flavour

733
00:32:01,137 --> 00:32:02,896
would have fallen
into your sauce,

734
00:32:03,000 --> 00:32:04,655
and then
you're making this thing

735
00:32:04,758 --> 00:32:06,103
that is just sugar and water.

736
00:32:06,206 --> 00:32:07,103
Yeah.

737
00:32:07,206 --> 00:32:09,448
So I'm so glad
you came to your senses,

738
00:32:09,551 --> 00:32:11,931
because it is bloody delicious.

739
00:32:12,034 --> 00:32:16,103
You've used all those soy beans
and the oyster sauce.

740
00:32:16,206 --> 00:32:18,965
I think you've used
all those really effectively.

741
00:32:19,068 --> 00:32:21,034
And I love the slaw.

742
00:32:21,137 --> 00:32:23,103
I love how hard you've hit it
with the ginger.

743
00:32:23,206 --> 00:32:24,827
The ginger and pork
are like best friends.

744
00:32:24,931 --> 00:32:25,862
Yeah.

745
00:32:25,965 --> 00:32:26,862
I really love

746
00:32:26,965 --> 00:32:28,620
the preserved mustard greens
as well,

747
00:32:28,724 --> 00:32:31,448
to add that little
sweet-sour, salty kick.

748
00:32:31,551 --> 00:32:32,965
A really, really lovely dish.

749
00:32:33,068 --> 00:32:34,068
Yeah.

750
00:32:34,172 --> 00:32:35,655
It's very scoff-able.

751
00:32:35,758 --> 00:32:38,551
And your pork
is cooked really well.

752
00:32:38,655 --> 00:32:41,068
It does have that very,
very slight crust to it,

753
00:32:41,172 --> 00:32:42,620
but the pork is tender.

754
00:32:42,724 --> 00:32:45,758
It's easy to eat from the flesh
all the way through to the fat,

755
00:32:45,862 --> 00:32:47,517
and that's something that
doesn't happen all the time.

756
00:32:47,620 --> 00:32:48,724
Yeah.

757
00:32:48,827 --> 00:32:51,137
The sauce, it's sweet,
but it's got a lot of depth,

758
00:32:51,241 --> 00:32:54,137
so all of that tasting
that you did along the way,

759
00:32:54,241 --> 00:32:56,068
it really paid off.

760
00:32:56,172 --> 00:32:58,413
And then,
because it is so sweet,

761
00:32:58,517 --> 00:33:00,413
having the tang
of those mustard greens,

762
00:33:00,517 --> 00:33:02,448
a bit of the freshness
from the ginger,

763
00:33:02,551 --> 00:33:03,689
you've made a side

764
00:33:03,793 --> 00:33:05,655
that goes
absolutely phenomenally

765
00:33:05,758 --> 00:33:06,931
with your main as well.

766
00:33:07,034 --> 00:33:08,344
Thank you.
Good job.

767
00:33:08,448 --> 00:33:09,413
Thanks, Aaron.

768
00:33:09,517 --> 00:33:10,931
Good job, Aaron.

769
00:33:16,965 --> 00:33:18,241
Next up, Annabel.

770
00:33:23,931 --> 00:33:26,931
I made a harissa bug pasta.

771
00:33:27,034 --> 00:33:29,931
Annabel, my bug
was cooked unbelievably well.

772
00:33:30,034 --> 00:33:31,241
Yeah.
Beautiful.

773
00:33:31,344 --> 00:33:33,655
Pasta, I think
it's really nice work.

774
00:33:35,068 --> 00:33:37,206
What I really kind of got into

775
00:33:37,310 --> 00:33:39,724
was that kind of
little pangrattato-y number

776
00:33:39,827 --> 00:33:42,068
on top with the macadamias,
the fresh herbs

777
00:33:42,172 --> 00:33:43,620
and the guindilla peppers.

778
00:33:43,724 --> 00:33:44,689
Thanks, guys.
Good luck.

779
00:33:46,827 --> 00:33:48,137
Next up, Pat.

780
00:33:49,413 --> 00:33:52,448
I've done
a steamed bug tail

781
00:33:52,551 --> 00:33:55,137
with some crispy parsnip crisps

782
00:33:55,241 --> 00:33:57,758
and a slaw.

783
00:33:57,862 --> 00:33:59,551
What about if it was on
the menu? How would it read?

784
00:33:59,655 --> 00:34:02,344
Um... Bug and chips.

785
00:34:02,448 --> 00:34:03,517
Bug and chips.

786
00:34:05,827 --> 00:34:09,793
Pat, your bug,
it's been cooked very well.

787
00:34:09,896 --> 00:34:12,413
Your slaw, nice skill.

788
00:34:12,517 --> 00:34:15,310
I like
the little parsnip strings.

789
00:34:15,413 --> 00:34:16,827
Excellent.

790
00:34:16,931 --> 00:34:18,931
Another on
the Andy fridge train,

791
00:34:19,034 --> 00:34:20,206
Alyona.

792
00:34:21,862 --> 00:34:24,620
I made
pan-seared quail breast

793
00:34:24,724 --> 00:34:28,517
with rhubarb and figs.

794
00:34:28,620 --> 00:34:31,931
Alyona,
the quail is cooked beautifully.

795
00:34:32,034 --> 00:34:35,379
You still get that tang
from the rhubarb.

796
00:34:35,482 --> 00:34:37,896
Very earthy parsnipy puree.

797
00:34:38,000 --> 00:34:39,551
Incredibly smooth.

798
00:34:39,655 --> 00:34:41,137
Really lovely.

799
00:34:41,241 --> 00:34:43,000
Next up, please, Luke.

800
00:34:45,758 --> 00:34:46,862
Serving this up to the judges -

801
00:34:46,965 --> 00:34:48,827
I'm feeling
pretty terrible about.

802
00:34:48,931 --> 00:34:51,379
I do not want them to taste it.

803
00:34:51,482 --> 00:34:54,586
I do not want my name to be
attached to what I'm serving up,

804
00:34:54,689 --> 00:34:56,310
but I've got nothing else.

805
00:35:00,379 --> 00:35:03,137
Luke, can I ask you, what is
it?

806
00:35:03,241 --> 00:35:06,724
I've done a Portuguese tart
with a burnt fig ice-cream.

807
00:35:06,827 --> 00:35:08,344
Have you made this before?

808
00:35:08,448 --> 00:35:10,241
I've not made it before. Uh...

809
00:35:10,344 --> 00:35:11,827
So how did you cook them?

810
00:35:11,931 --> 00:35:13,517
I cooked them in the air fryer.

811
00:35:13,620 --> 00:35:15,655
Normally they're done in,
like, a super hot oven.

812
00:35:15,758 --> 00:35:17,068
Yeah.
And in my mind,

813
00:35:17,172 --> 00:35:19,827
an air fryer gets hotter
than an oven, at home anyway.

814
00:35:19,931 --> 00:35:20,931
So that was
the reason behind it.

815
00:35:21,034 --> 00:35:23,241
'Cause it's a small cavity?
Yeah.

816
00:35:23,344 --> 00:35:25,068
We're gonna taste your dish.

817
00:35:43,310 --> 00:35:44,965
Luke, you nailed that
ice-cream.

818
00:35:45,068 --> 00:35:46,689
And I think using that

819
00:35:46,793 --> 00:35:50,586
really molasses-y fig jam
was a clever move.

820
00:35:50,689 --> 00:35:52,655
The custard,

821
00:35:52,758 --> 00:35:54,310
it's got a beautiful flavour
to it.

822
00:35:54,413 --> 00:35:56,413
It's just the right amount
of egginess for me

823
00:35:56,517 --> 00:35:59,310
and reminds me
of Portuguese tarts,

824
00:35:59,413 --> 00:36:01,620
but I've never had
a Portuguese tart

825
00:36:01,724 --> 00:36:05,379
served with ice-cream, because
a perfect Portuguese tart,

826
00:36:05,482 --> 00:36:08,379
you don't need anything else,
you don't want anything else.

827
00:36:09,344 --> 00:36:13,206
And it is really impossible

828
00:36:13,310 --> 00:36:17,862
for me to look past
the burnt, overflowing edges.

829
00:36:17,965 --> 00:36:19,517
I know how hard these are
to get right.

830
00:36:19,620 --> 00:36:22,413
I can't believe
how close you've got,

831
00:36:22,517 --> 00:36:25,896
but in the same sentence,
you're also so far away,

832
00:36:26,000 --> 00:36:28,896
because I think that there

833
00:36:29,000 --> 00:36:31,103
is pretty close to inedible.

834
00:36:31,206 --> 00:36:33,241
That could land you
in the bottom two.

835
00:36:33,344 --> 00:36:34,724
Sorry, brother.

836
00:36:39,103 --> 00:36:40,724
I tried something
a bit different today

837
00:36:40,827 --> 00:36:43,172
and it has completely
gone up in flames.

838
00:36:43,275 --> 00:36:44,344
If I'm not
in the bottom two today,

839
00:36:44,448 --> 00:36:45,586
I might go and buy
a lottery ticket

840
00:36:45,689 --> 00:36:47,172
because I might
get away with murder.

841
00:36:49,724 --> 00:36:51,413
Next up, Vinnie.

842
00:36:53,517 --> 00:36:55,793
There is a lot
on the line today, you know,

843
00:36:55,896 --> 00:36:57,689
being safe from elimination,

844
00:36:57,793 --> 00:36:59,689
but trying to cook a quail
on a hibachi

845
00:36:59,793 --> 00:37:01,862
is really, really difficult.

846
00:37:01,965 --> 00:37:04,000
If this isn't right,
my dish won't be right.

847
00:37:20,310 --> 00:37:22,068
Vinnie, what did you make?

848
00:37:22,172 --> 00:37:26,275
I made a barbecue harissa
glazed quail with a herb labneh,

849
00:37:26,379 --> 00:37:28,241
some caramelised figs
and macadamias.

850
00:37:28,344 --> 00:37:29,655
Happy at the end of the cook?

851
00:37:29,758 --> 00:37:30,758
Yeah, I think I am.

852
00:37:30,862 --> 00:37:32,206
Righto.

853
00:37:32,310 --> 00:37:33,896
It's gonna come down
to the cook on the quail.

854
00:37:34,000 --> 00:37:35,620
Let's have a look.

855
00:37:40,655 --> 00:37:41,931
OK.

856
00:38:02,137 --> 00:38:04,827
Vinnie, really flavourful
plate of food.

857
00:38:04,931 --> 00:38:07,068
And I feel like,
in the sort of last few dishes

858
00:38:07,172 --> 00:38:08,758
that you brought,
your personality's in the dish,

859
00:38:08,862 --> 00:38:09,965
and I really like that.

860
00:38:10,068 --> 00:38:11,931
Really delicious flavours.

861
00:38:12,034 --> 00:38:14,655
I love the way my quail
was cooked. Very beautiful.

862
00:38:14,758 --> 00:38:16,275
Thank you.

863
00:38:16,379 --> 00:38:17,793
Vinnie, I'm gonna start
with the quail.

864
00:38:17,896 --> 00:38:20,000
Those grill marks,
those char marks,

865
00:38:20,103 --> 00:38:22,103
caramelisation,
slightly burnished,

866
00:38:22,206 --> 00:38:23,517
especially the wingtips.

867
00:38:23,620 --> 00:38:25,931
I like it on that rare,
medium rare side,

868
00:38:26,034 --> 00:38:28,000
but that just got me good.

869
00:38:28,103 --> 00:38:30,241
Then every other component

870
00:38:30,344 --> 00:38:33,000
is, like,
jammed full of flavour.

871
00:38:33,103 --> 00:38:35,000
I especially love
those grilled figs.

872
00:38:35,103 --> 00:38:37,827
I thought that was
such an odd one to put on there,

873
00:38:37,931 --> 00:38:39,931
but they've really sucked up
that smoke.

874
00:38:40,034 --> 00:38:42,000
They went with the quail
really well,

875
00:38:42,103 --> 00:38:45,620
as did the herb yoghurt,
as did the macadamias.

876
00:38:45,724 --> 00:38:48,551
The figs, I think
they were the best for me.

877
00:38:48,655 --> 00:38:52,344
Really played a big part.
Such a simple ingredient.

878
00:38:52,448 --> 00:38:53,827
Well done, mate.
Thank you.

879
00:38:58,689 --> 00:39:00,827
Nice one, Vinnie. Well done.

880
00:39:00,931 --> 00:39:02,862
OK. Next one, please, Hannah.

881
00:39:04,758 --> 00:39:06,482
Looking at my dish
and I'm, like,

882
00:39:06,586 --> 00:39:09,275
a little bit nervous serving
this up to Jean-Christophe.

883
00:39:09,379 --> 00:39:10,827
I think I just spent
way too much time

884
00:39:10,931 --> 00:39:12,758
on this beurre blanc,
and now I have

885
00:39:12,862 --> 00:39:14,206
neglected other elements.

886
00:39:18,275 --> 00:39:20,000
It's a bit thick now, guys.

887
00:39:29,034 --> 00:39:30,241
Hannah.
Hello.

888
00:39:30,344 --> 00:39:31,827
Can I ask you a question?
Yes.

889
00:39:31,931 --> 00:39:35,965
Why did you use
the most handsome judge fridge?

890
00:39:37,310 --> 00:39:38,275
Can't even say that right!

891
00:39:38,379 --> 00:39:40,275
Not loaded.
Not a loaded question.

892
00:39:40,379 --> 00:39:42,068
Yeah, I chose yours

893
00:39:42,172 --> 00:39:44,689
because I knew
you've done patisserie,

894
00:39:44,793 --> 00:39:48,137
and I thought I might go
with a dessert today,

895
00:39:48,241 --> 00:39:50,862
and yours would probably be
loaded up with dessert things.

896
00:39:50,965 --> 00:39:52,724
So tell us, what have you made?

897
00:39:52,827 --> 00:39:55,724
So, today I've made
pan-fried chicken

898
00:39:55,827 --> 00:39:59,068
with a confit baby leek,

899
00:39:59,172 --> 00:40:02,896
carrot puree
and a champagne beurre blanc.

900
00:40:03,000 --> 00:40:04,862
OK.

901
00:40:04,965 --> 00:40:06,586
We're gonna taste your dish.

902
00:40:39,931 --> 00:40:42,344
Hannah, I think,
with French fundamentals,

903
00:40:42,448 --> 00:40:44,103
you really do have to know
what you're doing,

904
00:40:44,206 --> 00:40:45,758
like when
you're building a sauce,

905
00:40:45,862 --> 00:40:48,103
and as much as we know
that French food

906
00:40:48,206 --> 00:40:50,206
is all about injecting
as much butter

907
00:40:50,310 --> 00:40:53,034
into any given object
until it nearly...

908
00:40:53,137 --> 00:40:54,551
..but just before it splits,

909
00:40:54,655 --> 00:40:56,965
you, also,
there's a real skill to it,

910
00:40:57,068 --> 00:40:59,413
and I think what we have here
is just

911
00:40:59,517 --> 00:41:01,551
a lot of butter
in lots of elements,

912
00:41:01,655 --> 00:41:02,931
so there's
not enough flavour there

913
00:41:03,034 --> 00:41:05,172
to, like, basically
support the butter.

914
00:41:05,275 --> 00:41:07,137
But I think
I would encourage you

915
00:41:07,241 --> 00:41:10,689
just to go home
and learn all those basics,

916
00:41:10,793 --> 00:41:13,137
make sure you really understand
the reduction,

917
00:41:13,241 --> 00:41:16,206
what's giving it flavour
and just practise those

918
00:41:16,310 --> 00:41:18,448
so you know how to riff
in a situation like this.

919
00:41:18,551 --> 00:41:19,620
Yeah.
Yeah.

920
00:41:19,724 --> 00:41:22,344
Hannah, look, I think
the chicken is really moist,

921
00:41:22,448 --> 00:41:24,034
but the way
that you've cooked it

922
00:41:24,137 --> 00:41:25,793
has left it
kind of overly salty,

923
00:41:25,896 --> 00:41:28,068
and with the carrot puree,
when you see something

924
00:41:28,172 --> 00:41:30,482
that is so vibrant
and so orange,

925
00:41:30,586 --> 00:41:32,896
you want the flavour
to follow through.

926
00:41:33,000 --> 00:41:34,448
It is underseasoned.

927
00:41:34,551 --> 00:41:36,068
I can totally see
where you were going with this,

928
00:41:36,172 --> 00:41:37,275
but I just think there are

929
00:41:37,379 --> 00:41:38,413
too many faults
on the plate today.

930
00:41:38,517 --> 00:41:39,655
No, that's totally fine.

931
00:41:39,758 --> 00:41:42,551
I'm delighted
that you've chosen my fridge,

932
00:41:42,655 --> 00:41:47,137
but the details,
a lot of them,

933
00:41:47,241 --> 00:41:49,310
and I don't want you to,

934
00:41:49,413 --> 00:41:52,206
but you look like you might
end up in the bottom two.

935
00:41:52,310 --> 00:41:54,137
Yeah. No, that's OK.
So, good luck, Hannah.

936
00:41:54,241 --> 00:41:57,000
Thank you, Hannah.
Thanks, guys.

937
00:41:57,103 --> 00:41:59,965
Ah, I wish I could go back
in time and pick something else

938
00:42:00,068 --> 00:42:02,103
to do with this French fridge.

939
00:42:02,206 --> 00:42:03,241
I'm definitely wondering

940
00:42:03,344 --> 00:42:05,310
if this plate of food
will knock me out.

941
00:42:07,482 --> 00:42:10,448
We'd love to taste
your dish next, Petro.

942
00:42:13,517 --> 00:42:15,482
Feeling a little nervous
taking my dish up to the judges.

943
00:42:15,586 --> 00:42:16,931
The vision's there.

944
00:42:17,034 --> 00:42:20,000
It's a messier vision
than I had in mind,

945
00:42:20,103 --> 00:42:22,758
but, uh, I'm pretty happy
with the flavours,

946
00:42:22,862 --> 00:42:24,689
so hopefully the judges
like it as well.

947
00:42:37,103 --> 00:42:41,620
Petro, you used
my hybrid Asian dessert fridge.

948
00:42:41,724 --> 00:42:43,241
What did you end up making?

949
00:42:43,344 --> 00:42:45,103
I ended up making filo cigars

950
00:42:45,206 --> 00:42:47,517
with a coconut
and pandan creme pat,

951
00:42:47,620 --> 00:42:50,068
ginger and pandan syrup,

952
00:42:50,172 --> 00:42:52,827
and some toasted coconut.

953
00:42:52,931 --> 00:42:54,310
Well, I'm really excited
to taste them,

954
00:42:54,413 --> 00:42:56,689
because this is
the first Greek-Asian dessert

955
00:42:56,793 --> 00:42:58,517
that I think any of us have
had.

956
00:42:58,620 --> 00:42:59,965
Am I right to say that?
Yeah.

957
00:43:00,068 --> 00:43:03,448
Yeah, I've never dabbled
in the Greek-Asian dessert.

958
00:43:04,724 --> 00:43:06,000
Let's do it.

959
00:43:37,620 --> 00:43:38,862
Petro...

960
00:43:40,310 --> 00:43:43,586
..on a day where we're
picking a bottom dish,

961
00:43:43,689 --> 00:43:46,482
it's a really dangerous day
to experiment.

962
00:43:48,034 --> 00:43:49,413
But lucky you nailed it!

963
00:43:50,793 --> 00:43:52,241
It's so delicious!

964
00:43:52,344 --> 00:43:53,620
I love it.

965
00:43:54,827 --> 00:43:57,103
I feel like this is
the perfect mouthful.

966
00:43:57,206 --> 00:43:58,931
That flavour profile is solid.

967
00:43:59,034 --> 00:44:02,172
The coconut on the outside
is gorgeous

968
00:44:02,275 --> 00:44:04,413
and then really supports
what's on the inside.

969
00:44:04,517 --> 00:44:05,620
And I'm really happy

970
00:44:05,724 --> 00:44:07,448
that you folded the pandan
juice through it,

971
00:44:07,551 --> 00:44:10,103
because it's ringing
with a real flavour.

972
00:44:10,206 --> 00:44:11,689
You've done a great job.

973
00:44:11,793 --> 00:44:12,931
Thank you, Poh.

974
00:44:13,034 --> 00:44:15,482
Petro, the way
you've managed to roll up

975
00:44:15,586 --> 00:44:19,275
your cylinders or cigars
is perfect.

976
00:44:19,379 --> 00:44:21,310
The right layers.
It's very well cooked.

977
00:44:21,413 --> 00:44:24,965
It's simple, it's neat,
very well executed.

978
00:44:25,068 --> 00:44:28,103
I think that says it all, mate.
Clean plates over here.

979
00:44:28,206 --> 00:44:29,620
Well, a clean plate now.

980
00:44:29,724 --> 00:44:30,965
I think you got
the textures right,

981
00:44:31,068 --> 00:44:33,448
I think you pushed
that pastry right to the edge,

982
00:44:33,551 --> 00:44:35,586
which means
it's really caramelised

983
00:44:35,689 --> 00:44:36,689
but not too sweet.

984
00:44:36,793 --> 00:44:37,965
Zero complaints from me, mate.

985
00:44:38,068 --> 00:44:39,793
Thank you so much.

986
00:44:39,896 --> 00:44:43,206
Petro, this dessert is taking
me to multiple good places.

987
00:44:43,310 --> 00:44:45,896
There's the floral grassiness
of the pandan,

988
00:44:46,000 --> 00:44:48,206
which is kind of like
Asian patisserie,

989
00:44:48,310 --> 00:44:50,448
and then I also am getting,
like,

990
00:44:50,551 --> 00:44:52,655
a tiny bit of baklava
because of that syrup.

991
00:44:52,758 --> 00:44:54,655
That's just the right amount,
I think,

992
00:44:54,758 --> 00:44:58,551
to add not too much sweetness,
but also the flavour.

993
00:44:58,655 --> 00:45:01,379
So it's a great job, Petro.

994
00:45:01,482 --> 00:45:03,827
You've managed
to invent a new dish

995
00:45:03,931 --> 00:45:05,793
and you could also be
in the running for the top dish.

996
00:45:05,896 --> 00:45:07,068
Let's see how you go.

997
00:45:07,172 --> 00:45:08,206
Thank you so much, guys.

998
00:45:08,310 --> 00:45:09,586
Well done, mate.
Thank you.

999
00:45:09,689 --> 00:45:10,586
Good job, Petro.
Go, Petro!

1000
00:45:10,689 --> 00:45:12,827
I am in shock.

1001
00:45:12,931 --> 00:45:16,413
This has been
one of my most chaotic cooks

1002
00:45:16,517 --> 00:45:18,586
with ingredients
I don't usually cook with,

1003
00:45:18,689 --> 00:45:19,689
and it looks
like I've pulled it off.

1004
00:45:19,793 --> 00:45:20,965
Good job.

1005
00:45:23,620 --> 00:45:26,482
Today was the second round
of Knockout Week.

1006
00:45:26,586 --> 00:45:28,793
You had to choose
one of our fridges

1007
00:45:28,896 --> 00:45:32,172
and use the ingredients inside
to create a dish

1008
00:45:32,275 --> 00:45:35,000
that would keep you
out of the elimination

1009
00:45:35,103 --> 00:45:36,965
at the end of the week.

1010
00:45:37,068 --> 00:45:39,517
You guys had
an extra incentive today,

1011
00:45:39,620 --> 00:45:42,896
with a $5,000 LG voucher
on the line.

1012
00:45:43,000 --> 00:45:44,620
A bit to play for.

1013
00:45:46,241 --> 00:45:48,344
We gave you some
of our favourite ingredients,

1014
00:45:48,448 --> 00:45:49,965
and we wanted you
to do something

1015
00:45:50,068 --> 00:45:51,206
really special with them.

1016
00:45:52,931 --> 00:45:56,034
One of you gave us something
that we'd never seen before.

1017
00:45:58,379 --> 00:45:59,655
Petro!

1018
00:46:03,000 --> 00:46:04,758
Come on!

1019
00:46:04,862 --> 00:46:05,896
Thank you.

1020
00:46:06,000 --> 00:46:08,724
Your Grasian filo cigars
were not only unique,

1021
00:46:08,827 --> 00:46:10,724
they were also delicious.

1022
00:46:10,827 --> 00:46:11,965
Congratulations.

1023
00:46:12,068 --> 00:46:15,379
You now have $5,000
to kit out your kitchen with.

1024
00:46:18,965 --> 00:46:21,482
This LG voucher is going
to do so much for my kitchen.

1025
00:46:21,586 --> 00:46:25,103
I don't have a dishwasher,
I need a new fridge,

1026
00:46:25,206 --> 00:46:26,965
I need a range hood.

1027
00:46:33,620 --> 00:46:35,793
I feel like it's a good
reminder

1028
00:46:35,896 --> 00:46:38,793
that you don't give up
until the end.

1029
00:46:38,896 --> 00:46:41,206
Up until the last second,
things can happen.

1030
00:46:42,724 --> 00:46:44,586
Now down
to the unpleasant business.

1031
00:46:44,689 --> 00:46:46,206
This is Knockout Week,

1032
00:46:46,310 --> 00:46:48,517
so we're knocking
two dishes out of the running

1033
00:46:48,620 --> 00:46:51,793
for immunity and into
this week's elimination.

1034
00:46:51,896 --> 00:46:54,137
The first dish we knocked
out...

1035
00:46:56,241 --> 00:46:57,724
..was yours...

1036
00:47:06,448 --> 00:47:07,827
..Hannah.

1037
00:47:09,586 --> 00:47:12,344
There were errors
in all of your elements,

1038
00:47:12,448 --> 00:47:14,034
which meant that the dish
as a whole

1039
00:47:14,137 --> 00:47:15,655
didn't make for great eating.

1040
00:47:17,137 --> 00:47:19,000
The second dish
we knocked out...

1041
00:47:21,137 --> 00:47:22,448
..was yours...

1042
00:47:25,689 --> 00:47:27,413
..Luke.

1043
00:47:27,517 --> 00:47:30,862
You attempted
a highly technical dish,

1044
00:47:30,965 --> 00:47:34,827
but Portuguese tarts
in 75 minutes just didn't work.

1045
00:47:34,931 --> 00:47:36,586
Unfortunately,
Hannah and Luke...

1046
00:47:38,172 --> 00:47:40,517
..the two of you
will be joining Emily and Casper

1047
00:47:40,620 --> 00:47:43,103
in the elimination
at the end of the week.

1048
00:47:43,206 --> 00:47:46,379
To the rest of you, well done.

1049
00:47:46,482 --> 00:47:48,310
We'll see you tomorrow,

1050
00:47:48,413 --> 00:47:52,551
when the fight to stay out
of the black aprons continues.

1051
00:47:52,655 --> 00:47:53,931
Goodnight.

1052
00:47:54,034 --> 00:47:56,724
Well done, guys. Thank you.

1053
00:47:56,827 --> 00:47:59,965
I do feel a little bit sad

1054
00:48:00,068 --> 00:48:02,103
that I've let
Jean-Christophe down,

1055
00:48:02,206 --> 00:48:04,310
but I still had so much fun.

1056
00:48:04,413 --> 00:48:06,517
At least I had some champagne
in the MasterChef kitchen.

1057
00:48:06,620 --> 00:48:08,344
Like, who can say that, right?

1058
00:48:10,827 --> 00:48:12,241
Tomorrow night...

1059
00:48:12,344 --> 00:48:13,931
It's a team service challenge.

1060
00:48:16,310 --> 00:48:18,551
..it's the final hurdle

1061
00:48:18,655 --> 00:48:21,517
to win immunity
in Knockout Week...

1062
00:48:21,620 --> 00:48:24,793
Service challenges are so,
so cool. I cannot wait.

1063
00:48:24,896 --> 00:48:26,379
..and these two...

1064
00:48:26,482 --> 00:48:28,275
Here we go!

1065
00:48:28,379 --> 00:48:30,448
..are leading the charge.

1066
00:48:30,551 --> 00:48:32,448
Now, mix and smell,
mix and smell.

1067
00:48:32,551 --> 00:48:34,068
Temper it a little bit.

1068
00:48:34,172 --> 00:48:36,068
You look great.
Oh, mate, you look so sexy.

1069
00:48:36,172 --> 00:48:38,655
I love the way you are
in the kitchen!

1070
00:48:38,758 --> 00:48:41,482
May the best team win.

1071
00:48:41,586 --> 00:48:42,827
Oh!

1072
00:48:42,931 --> 00:48:44,103
I am freaking out.

1073
00:48:44,206 --> 00:48:46,448
There's a 50-50 chance of

1074
00:48:46,551 --> 00:48:48,034
going into elimination
tomorrow.

1075
00:48:48,137 --> 00:48:49,931
Come on, guys. We have this!

1076
00:48:50,034 --> 00:48:51,103
You can do it! Please!

1077
00:48:51,206 --> 00:48:52,551
I don't want Andy to win!

1078
00:48:57,448 --> 00:48:59,413
Captions by Red Bee Media