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00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:09Hello, hello, hello!
00:11That spot are clutches!
00:13Oh, yes!
00:14I love this challenge!
00:16Come on down, all!
00:17It's like a birthday party.
00:19Letters glowing everywhere.
00:21Oh, a few clutches for good measure.
00:23I've got this sorted.
00:24I'm so ready.
00:25I'm not ready. This is so good.
00:27I think it's gonna be something about
00:29pick a letter, get an ingredient,
00:31and there's gonna be a fair bit of luck involved here.
00:34Great.
00:35Morning, everyone!
00:37Morning!
00:38I'm sure I don't need to spell it out for you.
00:43I hope you're feeling lucky,
00:45because this is a lucky day.
00:52We've got one taker.
00:54I'd like to play the game.
00:56Are you in, Carol?
00:57Are you in?
00:58Yeah.
00:59Okay, let me explain what these adorable, luminous letters are about.
01:04As you can see, there are 26 cloches labelled from A to Z.
01:09Each cloche hides an ingredient that starts with the corresponding letter.
01:15You need to pick one and use whatever's under it to cook an immunity-worthy dish.
01:23Now, A could be anything from apples to abalone.
01:26Mm.
01:27It can be super obvious or a little left field.
01:31For sure.
01:32But, you do have some wriggle room here.
01:37If you're not happy with the hand you've been dealt, you can choose again.
01:42Ooh.
01:43That's good.
01:44How many times?
01:45Yeah.
01:46We're all thinking it.
01:47Fast.
01:48But, be warned, because your next choice is final.
01:52Okay.
01:53Interesting.
01:55So, think carefully about how you're going to play this.
01:57Do you stick to your guns with your first choice?
02:01Or is it worth tempting?
02:03The way you did it was like...
02:09We fell to it.
02:11Intrigue.
02:14Right.
02:15Let's decide who goes first.
02:21I have done a challenge like this before.
02:23And I'm so excited.
02:24Yes!
02:25Good one!
02:26That was a good one.
02:28You can try and be strategic in this game.
02:30And good luck to Callum, I say.
02:31Oh.
02:32I'll swap again.
02:33But, this is going to be so much fun.
02:37Right, Ashnez.
02:38You're up first.
02:39What are you going to pick first?
02:40I actually have no idea.
02:42Come and stand in front of whatever letter you want.
02:45Oh, I'm not good at strategies, really.
02:47What are you thinking?
02:48So, I only believe in, like, positive energy.
02:52Okay.
02:53Bring it.
02:54Positive energy.
02:55Positive vibes.
02:56The M was first thing that I saw.
02:57Can we go on M?
02:58I think so.
02:59Are you walking to M?
03:00Let's walk to M.
03:01Oh, my.
03:02Let's go, Andy.
03:06Is that positive energy?
03:08It was like M for magnet with the M.
03:11Should we see what's underneath?
03:12Let's see.
03:16Okay.
03:17M is for...
03:19Oh, my God.
03:22Mistake.
03:23Miso.
03:24Oh, yes.
03:25Oh, I'll take it.
03:26That's pretty good.
03:27Yes.
03:29That's amazing.
03:30I think she's happy.
03:31That's fantastic.
03:32I mean, your reaction looks like you're pretty stoked.
03:35But I have to ask, do you want to keep it?
03:38Or do you want to pick again?
03:39I'm 100% keeping it.
03:40Keeping Miso.
03:41I absolutely love Miso on anything.
03:42No.
03:43Pick the old Miso up and you can go back to where you came from.
03:46M is officially done.
03:48It's done.
03:49That's what's Nash.
03:50I love it.
03:51Well done, mate.
03:52Good guess.
03:53I honestly love Miso.
03:54It's a umami flavour bomb in a jar.
03:57I'm so happy.
03:58That's a precious jar.
03:59I feel like this positive energy I'm projecting here, it came back to me.
04:05Let's see what the old calculator's got under his sleeve.
04:09So I can see Callum and I've never seen someone happier for a challenge than him.
04:14He's calculated Callum, so I know he's got a strategy, he's going to execute it.
04:19Callum, it's your turn to come on down and make your choice.
04:22Alright, let's do it.
04:23How's it going, man?
04:24What have you got?
04:25Alright, now you're going straight to...
04:26K, please.
04:27What's harder?
04:28No, no, that was very fast.
04:29Is there any strategy for the alphabet?
04:31Of course.
04:32This is like Scrabble, right?
04:33The higher the letter score, the less iterations of ingredients you could be.
04:38Yeah, but then you should have gone straight to X or Z.
04:40I am very into Scrabble.
04:41No, no, no.
04:42K is like a five, right?
04:43That's true.
04:44So what I want is kangaroo, but I realise there's a lot of other ingredients to start with K.
04:47So if I don't get kangaroo, I've got an even weirder letter as my backup.
04:51That's unbelievable.
04:53What a strategy.
04:56Let's see if your strategy has paid off.
04:59Is this cloche covering kangaroo?
05:02Sure hope so.
05:03Can't wait to see that kangaroo.
05:04Kimchi!
05:05Oh!
05:06It's not a bad one.
05:07Oh, that's good.
05:08That's young.
05:09Callum, do you want this ingredient?
05:10Do you want kimchi?
05:11Or do you want to use your second chance?
05:13I might have some on my lunch, but I'm going to use my second chance, please.
05:15Alright, so I'm going to take K off the table.
05:16Get it off the table.
05:17Get it out of here.
05:18Alright, Callum, so you haven't gone with K. What's the next letter?
05:22I'd like to lock in Q, please.
05:23Ooh!
05:24Alright, let's go to Q.
05:25I think for quail.
05:26Short journey.
05:27Alright, Callum, I need to remind you, whatever's under here is your second chance.
05:29Do you want this ingredient?
05:30Do you want this ingredient?
05:31Do you want this ingredient?
05:32Do you want kimchi?
05:33Or do you want to use your second chance?
05:34I might have some on my lunch, but I'm going to use my second chance, please.
05:35Alright, so I'm going to take K off the table.
05:36Get it off the table.
05:37Get it out of here.
05:38OK, what's the next letter?
05:39I'd like to lock in Q, please.
05:41Ooh!
05:42Alright, let's go to Q.
05:43I think for quail.
05:46Short journey.
05:47Alright, Callum, I need to remind you, whatever's under here is your ingredient.
05:52Can't wait.
05:53What are you hoping is under here, Callum?
05:55I'm hoping it's going to be quail or quince, and I'm hoping that it's not going to be quark,
05:59which last time I did a challenge like this, I picked Q also and got quark.
06:03And it was not a good time.
06:05Oh, wow.
06:06What do you have?
06:10What is that?
06:12Quark.
06:13That has backfired.
06:16You're not going to double quark me, surely?
06:19There is nothing worth being double quark.
06:22I always say that.
06:23So your strategy is the last time you did something like this, it was quark.
06:29Therefore, we wouldn't possibly do quark again.
06:31That is exactly my hope.
06:33Well, Callum, for your sake, I hope it's quail or quince.
06:36Under this collage, we have Q for quince.
06:41Thank you very much.
06:42Pleasure to do business with you.
06:43Well done, Callum.
06:44Oh, I can smell it from here.
06:45Amazing, amazing.
06:46I can smell it.
06:47It's gorgeous.
06:48Sarah, it's your turn to step forward and choose a letter.
06:49Oh, obvious probably, I think already.
06:50I'm going to go P for Phoenix.
06:51Phoenix.
06:52Are you hoping for any particular ingredient under here?
06:53Or was it an energetic thing?
06:54Yeah, I just felt like I'm going to go for it.
06:55Let fate send me an interaction.
06:56I have no thoughts of what it might be.
06:57It's P for Pandan.
06:58Oh, that's a good one.
06:59Yeah, I like that.
07:00That's something amazing.
07:01I can smell it.
07:02It's amazing.
07:03I can smell it.
07:04Beautiful.
07:05I can smell it.
07:06It's gorgeous.
07:07Sarah, it's your turn to step forward and choose a letter.
07:08Oh, obvious probably, I think already.
07:09I'm going to go P for Phoenix.
07:10Phoenix.
07:11Are you hoping for any particular ingredient under here?
07:12Or was it an energetic thing?
07:13Yeah, I just felt like I'm going to go for it.
07:14Let fate send me an interaction.
07:16I have no thoughts of what it might be.
07:19It's P for Pandan.
07:23Ooh.
07:24Okay.
07:25Ooh, that's a good one.
07:26Yeah, I like that.
07:27Yeah, look, I haven't really cooked with it a lot, but it is something that I think I
07:32could use, actually.
07:35That the estrogen vanilla?
07:36Yeah.
07:37Is that what it's like?
07:38Yeah.
07:39I feel like I can do something with this.
07:40Yeah?
07:41Yeah.
07:42She loves a challenge.
07:43I do like a challenge.
07:44Well done.
07:45Sarah, you're cooking with Pandan.
07:47This is not an ingredient that I'm familiar with.
07:50Well done, Toddy.
07:51But I like it because I think it's an opportunity to push myself outside of my comfort zone.
07:57It's good for, like, infusions.
07:59Laura, you are next.
08:02Okay.
08:03So what are you thinking?
08:04Ooh.
08:05What is in your mind?
08:07What is in my mind?
08:08F.
08:09Sarah's put F?
08:11Why?
08:12For Florence.
08:13So Florence is your baby daughter?
08:15Yeah.
08:16Let's go F.
08:17F.
08:18Yeah.
08:19Fish sauce.
08:20Oh, hell no.
08:21Hell no.
08:22Let's go again, John Chris.
08:23Are you sure?
08:24Absolutely.
08:25Florence did not come through.
08:26What is the alternative now?
08:27What are you thinking of?
08:28A.
08:29Wow.
08:30So, Laura.
08:31Mm-hmm.
08:32The ingredient that you must cook with is?
08:35Anchovies.
08:36Anchovies.
08:37Anchovies.
08:38Yes!
08:39Fuck it up!
08:40Fuck it up!
08:41Fuck it up!
08:42Doesn't like fish sauce, loves anchovies.
08:45Alphabet lucky dip.
08:46I don't know how I feel about this.
08:47It's quite scary because we have to cook with whatever's inside that cloche and it could
09:11be anything.
09:12Um, let me see.
09:13It could be something that we've potentially never seen or never cooked with.
09:16I'm going to try V.
09:18Ooh!
09:19Wow!
09:20Any reason why V?
09:22A few things, venison, veal, Vegemite.
09:25Vegemite?
09:26I'd be hoping for Vegemite.
09:27Well, I wouldn't mind because there's worse things.
09:30Your ingredient is?
09:33Vegemite!
09:34I could take it now, I think, don't I?
09:39The first two letters that I would have picked are M and P. They're both already taken.
09:45Now, I'm just thinking again.
09:46I'm like, I don't know what else to pick that could have an ingredient that I'm familiar
09:50with.
09:51Lucky last.
09:52Hopefully, they've left you some fun ingredients.
09:53Depender, come on down.
09:54Oh, I'm so nervous.
09:55Is she walking towards the D?
09:56She's walking towards the D.
09:57Yeah.
09:58No.
09:59No?
10:00What are you thinking?
10:01I'm going to go with C.
10:02Okay.
10:03Why C?
10:04Why C?
10:05I don't know.
10:06Chilli, curry leaves.
10:07Nah.
10:08Cloves, cardamom, cinnamon, everything.
10:10Okay.
10:11Your pantry.
10:12Yeah.
10:13I'll go for it.
10:15Okay.
10:16You've chosen C for coffee beans.
10:17Oh.
10:18That's a goodie.
10:19That's pretty cute.
10:20Not bad.
10:21It's so good.
10:22What are your thoughts?
10:23Do you cook with coffee?
10:24Yeah, I do actually.
10:25It's a really good one.
10:26Yeah.
10:27Sorry, that was loud.
10:28You don't look 100% sure for somebody saying that's a really good one.
10:42It is, but like, we do have another chance as well.
10:45Yeah, but you have to be locked in to your second chance.
10:49The judges lift the cloche and there's coffee.
10:53And I'm like happy with coffee, but it wasn't what I was expecting.
10:57What are you pausing at?
10:59G.
11:00Why?
11:01Because my husband's name starts with G.
11:03You give up coffee for it?
11:05And so does Ginger and so does Galangal.
11:07So does goat.
11:10There is a second choice that I can make, but you can't go back to the first one.
11:14So you've got to cook with that second choice.
11:16That is a huge risk.
11:18Anything pulling you in?
11:33Any magnetism happening?
11:38No, I'm going to go coffee.
11:39You're going to go with coffee?
11:40Yeah.
11:41Yeah.
11:42Well, congratulations, Pindu.
11:43You're cooking with coffee.
11:44Awesome work.
11:45I can do something with this.
11:49Nice one, Deeps.
11:50Can we see?
11:51Should we see what's under G just for fun?
11:52Oh, yeah.
11:53Can I?
11:54If you had chosen G, you would have gotten...
11:58Guanchale.
11:59Guanchale.
12:00Oh.
12:01Coffee.
12:02Coffee?
12:03Happy?
12:04Coffee.
12:05So happy.
12:06I really utilize my skill and the technique that I know and do a really awesome dessert
12:11with coffee.
12:12My brain is just like...
12:13Boop, boop, boop, boop, boop.
12:14Yeah, I know.
12:15Boop, boop, boop, boop, boop, boop, boop.
12:16Cook anything you like today, but we really want to see those ingredients shine.
12:21Yeah.
12:22Mmm.
12:23We're giving you 75 minutes.
12:25Awesome.
12:26Nice.
12:27Pantry and garden are open.
12:30And the best dish will win its maker, immunity from Sunday's elimination.
12:39Your time...
12:41Starts now!
12:42Yay!
12:47How do you always catch up?
12:48Oh my God.
12:49Yeah.
12:50I mean, there's no need to rush.
12:51Yeah, come on.
12:52There's no need to rush.
12:53Always room to rush.
12:54Always room to rush.
12:55I cook with miso a lot and I have so many savory dishes in my mind.
12:59Thanks, Neshi.
13:00I'm thinking of this beautiful umami balls, beautiful brat.
13:03Oh my goodness.
13:04Grilled, marinated miso fish.
13:06But I want to go outside the box.
13:08Huh?
13:09Top seven.
13:10There's nowhere to hide.
13:11Everybody's going to have a bang on dish.
13:12This yuzu.
13:13So, today I'm going to try and make a dessert with miso.
13:16What do we have in here?
13:19Oh, they're nice prawns.
13:20Yeah, they are.
13:21Go shopping.
13:23Where's the anchovy water?
13:28Alright, so they've smashed the first part of the challenge.
13:31They know they're ABCs.
13:32They've all gotten amazing ingredients.
13:34Now they've just got to cook an immunity-winning dish with them.
13:37I think they've all got quite good ingredients.
13:40I think you can do a lot with all of them.
13:42If I was them, I would do anything to get an immunity today.
13:46The interesting thing is here, like, we're down in the business centre competition.
13:50Yeah.
13:51All great cooks.
13:52All six of them.
13:53How do you stick your head out from the pack?
13:55I think, for me, this kind of suits Ben and Sarah,
13:59because they do have quite unique ingredients with Vegemite and Pandan.
14:03Like, yes, quince might be unique, but I feel like Callum is so familiar with quince.
14:07Yes.
14:08Like, how do you reinvent the wheel when you're so familiar with an ingredient?
14:12Also, Laura with anchovies.
14:14I think they're really going to have to, like, broaden their horizons too.
14:17Yeah, yeah, I agree.
14:18Because we've said it before, and I'll say it again,
14:21good is not good enough at this stage of the competition,
14:25because the standard of cooking is at a level I've never seen before.
14:30Are you doing pasta, babe?
14:31There is a bit of a pasta off going on.
14:33What are you making?
14:35Uh, you can do a dessert.
14:37Okay, let me finish this.
14:38Okay.
14:42Depender, you're stuck with the coffee.
14:44What are you making?
14:45I'm going with a coffee raspberry baked Alaska.
14:47Um, so I'm going to do coffee, ice creams, raspberry sorbet.
14:51I want to fill the centre with a coffee caramel,
14:54do a chocolate cake, like a sponge on the base,
14:57and then do a raspberry Italian meringue on the outside.
15:00This is very, very ambitious, right?
15:03Yeah.
15:04And you know that baked Alaska has an notorious reputation in this kitchen.
15:08Way more many flowers in this kitchen than I have successes.
15:10No, you probably have.
15:11I'm going to, like, good bites.
15:13Fingers across for you, Depender.
15:15Because we really want this to be a success.
15:18Thank you, thank you, thank you.
15:19It's very difficult to actually construct a baked Alaska in 75 minutes
15:22because you've got multiple frozen elements that need to be set together.
15:28But we're top seven now.
15:29I mean, if there is any chance I'm going to get immunity today,
15:32it's not going to be playing safe.
15:33Let's go, girl.
15:34Go, girl.
15:35We've got this.
15:36Two ten.
15:37Good ones.
15:38Top five would mean the world to me because it just reinstates that I'm amongst that standard.
15:45I'm cooking with these legends and I deserve to be here.
15:50I have always wanted to have a career in food and opening up my supper club really solidified my love for Indian home style cooking.
15:59But coming back into this kitchen, it's reignited that passion for desserts, which for me has always been a creative outlet.
16:06It's really lit that fire in me to follow my food dream of growing my supper club to include not only the Indian cuisine that I focus on, but also desserts.
16:16The fact that I'm here and I know I can do this, like I can go right to the end and I just need to keep going.
16:26You're good?
16:27Yeah.
16:28Trust your guts.
16:29You know what you're doing.
16:30Yep.
16:31I'm feeling so good.
16:32I'm very happy with anchovy and then we're going to probably have a giggle today that it's pretty much the same thing as fish sauce.
16:37But it was a great fluke.
16:40A great fluke.
16:41Even though anchovies and fish sauce are pretty much the same ingredient, anchovies are like the Italian version of fish sauce.
16:47So I want to combine my love of Italian food, Japanese food, but with native Australian ingredients all into one.
16:56Laura.
16:57Hello.
16:58Don't be offended.
16:59I mean, you chose solid funk over liquid funk.
17:01What's the difference?
17:02Hey, you can't take the anchovies out of an Italian girl, right?
17:05What are you making?
17:06I felt like a gamble.
17:07I'm going to do a pasta dish, so like a hand cut tagliarini with an anchovy dashi butter emulsion.
17:14Ooh.
17:15Yuzu koshu and green ants.
17:18Oh.
17:19Yeah.
17:20I love it.
17:22I love the sound of that.
17:24I'm just trying to push myself with everything I love.
17:26Yeah.
17:27Everything that makes me happy when I'm cooking.
17:29I love Japanese cooking.
17:30I love native Australian ingredients.
17:32Yeah.
17:33Yeah.
17:34Putting all three cultures into one.
17:35Yeah.
17:36And just put up something that is like so weird and wacky, but should theoretically all work.
17:40So balancing act as per usual.
17:41As per usual.
17:42All right.
17:44Good luck, Laura.
17:46Last week was not a good week for me.
17:50I was in the bottom two and it was a horrible place to be.
17:55Loz, it's a fat content.
17:56Yeah.
17:57It's wrong.
17:58Are you all right?
18:00I think for me, like getting my head back in the game.
18:05This is the week that I need to pull it out.
18:08So I've come into this kitchen today with a mission and I am so determined to take immunity.
18:14I want a top dish.
18:15Tell me it's a Laura dish without telling me it's a Laura dish.
18:18I want to make sure I'm putting up something that just blows the judges away.
18:22I can see Laura you're going for it.
18:23Oh, yeah.
18:24You've got the eyes of the tiger.
18:25Oh, yeah, yeah, yeah.
18:26I feel like so in the zone.
18:27Oh, I love it.
18:28A, B, C, D, E, M, G.
18:3145 minutes to go.
18:32All right.
18:33Good to my volute.
18:34Did I do well?
18:35Yeah.
18:36I'm going to beat the white chocolate for the day somehow.
18:38I'm watching you.
18:39Yes, Chef.
18:40So today I picked P for Phoenix, my beautiful son, and I got pandan, which is an ingredient
18:55I've never used before, so it's a rest today.
18:58But I want to have a bit of fun with the judges.
19:01I'm not regretting choosing pandan because I think when ingredients are familiar, it's
19:07harder to actually experiment with them because you instantly kind of go the way it's used
19:12naturally.
19:13So because this is something that's unfamiliar, I think it's really forcing me to think outside
19:16the box.
19:17I actually did get inspired by the closures.
19:20So I'm doing little puris with squid ink and I'm making a filling which is kind of like
19:26these beautiful prawns, different kind of spices, those sort of South Asian flavours,
19:31and I'm going to stuff it inside the puri.
19:33And then I'm going to make a couple of different kind of like chutneys to add inside.
19:36So a little coconut pandan pani, a little bit of a prawn pani.
19:40I've never really done a dish like this before either, so I think there's a lot of experimentation
19:46in getting this right.
19:47Oh my God, how much of this do I use?
19:51I think that through this competition, I have been experimental.
19:56And in doing so, it means that there are going to be times where I fall short and I have been.
20:03I think when you look at this dish, yeah, you can see someone is quite genius behind
20:07it, but sadly it's entirely unbalanced.
20:10The steak is blue.
20:12We've got the oyster and it's got that really slippery texture.
20:15A lot of people would find, yeah, kind of difficult.
20:19I think that I've created dishes that are so unique and new and different,
20:24and they're the first time I've ever created it.
20:26It's hard to nail it on the first time.
20:28All good, Sarah?
20:29Yeah.
20:30I don't know if I'm just going to try.
20:31Nice.
20:36I look around and I see other people cooking dishes that they're very comfortable with cooking.
20:41And I'm here.
20:42I'm taking a risk.
20:43I'm creating a dish that I've never made quite like this before.
20:46And I'm using an ingredient that I've never cooked with before.
20:50This could definitely go very wrong.
20:52Immunity at this point in the competition is everything.
20:55Is today the day to take such a big risk?
20:58Because if I do, I really have to nail it.
21:01All right, guys, let's do something fun.
21:10If you were on the other side, which letters would you have picked?
21:13Oh.
21:14Quick, quick.
21:15G.
21:16G.
21:17Let's go for A.
21:18J.
21:19Oh.
21:20No, let me go.
21:22I'm with W, mate.
21:24L.
21:25L.
21:26For no apparent reason.
21:27For no apparent reason.
21:28What do you got?
21:29You're cooking with licorice.
21:31Whoa, that's really rich.
21:32Yeah, I love that.
21:33Because it's one that you could stand out with.
21:35Sweet, yeah.
21:36Duff, for sure.
21:37Duff, yeah.
21:38Duff and licorice.
21:39Hi, what were you?
21:40Um, tea.
21:41Tea.
21:42A little tinny.
21:43Why'd you pick a teapot?
21:44My son.
21:45Oh, my little turnip!
21:46Oh, it's me!
21:47It's me!
21:48I would've hated that.
21:49Sophia, what would you choose?
21:50Um, uh, uh, uh.
21:52I don't know.
21:55Why?
21:56Are you going to like this?
21:58Yeah, I know what it is.
21:59It's...
22:00Yuzu!
22:01Yuzu.
22:02Yeah!
22:03I would Yuzu.
22:04I would Yuzu.
22:05This is your last chance at immunity.
22:07You've only got 30 minutes to go.
22:12Let's go, guys.
22:13Sinead, you got an umami bomb.
22:15What are you making?
22:16I've got it all around the home.
22:17But I make savoury oil.
22:18Yeah, there's sweet stuff here.
22:20Yes!
22:21I'm making a dessert.
22:22Miso and milk chocolate ganache.
22:23So this is going to be like a big swirl in the centre of my plate.
22:26It's a beautiful little sponge that's going to sit on the bottom.
22:28Yep.
22:29And I'm going to make a black sesame on glaze around it.
22:30Yeah.
22:31I'm going to have this little beautiful mistletoeil.
22:33I don't think it's going to be like a moody, salty dessert.
22:36Um, I'm pretty excited, actually.
22:38Ben, you stuck to your guns and you stay with Vegemite, eh?
22:41Yeah, I love Vegemite.
22:42Who doesn't?
22:43Yeah?
22:44Well, I can think of one man in the room that doesn't.
22:45Yeah, that's right.
22:46I should've thought of that, shouldn't I?
22:47What are you to do?
22:48I'll do actually like an angelotti stuffed with mushroom and ricotta.
22:51Okay.
22:52And oyster cream on the bottom.
22:54And then a Vegemite veluté over the top.
22:57Whoa!
22:58I know.
22:59Yesterday was weird, but things are getting weirder.
23:01Vegemite veluté.
23:02Yeah, yeah.
23:03It just sounds right, doesn't it?
23:05Wow!
23:06They are two words that may never in the history of all time be said together again.
23:12Yeah, yeah, yeah.
23:13Okay, Alom, how are you very quickly?
23:15Yeah, good.
23:17Speaking of quince, a lot of people don't use quince.
23:20In France, we use it a lot.
23:21How do you normally use it?
23:22In sweet or savoury?
23:23Well, the first time I was introduced to make tarts, believe it or not.
23:26Ah, beautiful.
23:27I love quince.
23:28I think that most people have probably only eaten quince in paste form on a cheese board,
23:32but you actually can use it in savoury cooking.
23:34It works beautifully with things like pork or duck, but it makes for great desserts as well.
23:40Once I had quince as my ingredient, I knew I wanted to poach it and make a really beautiful dessert with panna cotta,
23:46but panna cotta is pretty boring.
23:48How can I make panna cotta interesting?
23:50Potato panna cotta.
23:51I'm having a fun cook.
23:53This is always good when you're doing something a little bit left of centre and a bit weird.
23:56The concept of a potato panna cotta is a strange one.
23:59I think if you Google it, I don't think many things are coming up.
24:02But I think it's going to take something that maybe the judges haven't seen before in order to win this challenge today.
24:07I'm tasting my potato panna cotta mixture before I get into the freezer and I really like it.
24:11It's quite subtle and not as punchy, but that's quite deliberate.
24:14I feel like if I'd roasted the potatoes first, it would taste more potatoey and very much in a quince challenge.
24:20I think I need to get that balance right.
24:23Panna cotta is in the freezer.
24:25I've got my beautiful poached quinces cooking away with a few different kinds of booze here.
24:29I'm now getting ready to fry some little potato chips.
24:32Both my poached quince and the panna cotta are going to have really soft textures.
24:35So I need something in this dish that's going to have a bit of kind of crispy, crunchy going on.
24:38So it makes sense for it to be potato chips.
24:41If I fry them up really nicely, get them super crisp, a little bit of vinegar powder,
24:44a little bit of icing sugar so they still kind of taste like dessert.
24:47Well, I think there's going to be enough potato that it kind of is like an even kilter with the flavour of the quince.
24:52How's it going, Callum? Good, mate.
24:54Good. I'm really excited to try your potato panna cotta.
24:56I am too.
24:57Never had one before.
24:58Fun thing about this kitchen, alright?
24:59You get pushy into doing weird shit.
25:01Good time.
25:02How about you, Sarah?
25:03Yeah, I'm good.
25:04So I want to play a bit of a trick on your mind.
25:07I can't wait.
25:08And I know you will.
25:09I can see you are...
25:10Try, try.
25:11I'm hoping.
25:12I think I'm so far past that point of the old Sarah of falling back on comfortable dishes that I know I can do easily.
25:20So I'm just going to go for it with the pan, Dan.
25:23I just really do believe in fate.
25:25And whenever I second guess myself, I feel like I just get sent off in another direction.
25:30So I'm just going to go for it.
25:36With pandan, I'm having a little nibble and it's very mild in flavour.
25:42So I know I need to use this in a way where it's an infusion.
25:45So I'm thinking I can blitz it into my coconut milk with mint and a little bit of cumin,
25:51which I can use as my honey element.
25:54The liquid that is poured into the puris.
25:59I'm just setting this aside to warm it up so it can start to infuse.
26:04Just trying to power through as quickly as possible.
26:07I've got quite a few of my elements on the go.
26:10And I want to leave myself a lot of time to work on the puris because I've never done them like this before.
26:18Definitely not squid ink.
26:20Just want to make sure I get that right.
26:22We can't wait to ABC what you make!
26:25Fifteen minutes to go!
26:27I'm broke!
26:30Do you start assembly?
26:34Um, soon.
26:35Yeah.
26:36I've got my ice cream and the sorbet.
26:39Yep.
26:40I just have to cut it out.
26:41Okay.
26:42And then chuck it on top of the cake.
26:43Everything's in the glass freezer cooling.
26:44You've only got fifteen to go.
26:46Okay.
26:47Yep.
26:49I don't have long to go so I need to actually start constructing this baked Alaska.
26:53I want a bit off.
26:54First layer of my baked Alaska is my chocolate sponge.
26:59I layer it with a ring of my coffee ice cream.
27:02I've got another ring of the raspberry sorbet on top.
27:05Fill the gap with some coffee caramel.
27:08Ooh.
27:09Yum.
27:10I top it off with the last layer of coffee ice cream and I put it straight into the chiller.
27:15Don't move it.
27:16Don't move it.
27:17Don't move it.
27:18Don't move it.
27:19I'm actually really worried it won't set in time.
27:21Because I added in the coffee caramel.
27:23God.
27:24This could potentially melt all those layers in.
27:26It's not going to be a baked Alaska anymore.
27:28It'll be cake with an ice cream soup.
27:31All I can do now is just pray.
27:33Oh my God.
27:36Ten minutes to go.
27:37Pasta is ready to go.
27:38That's on my little pasta board there.
27:40I've made a really intense anchovy dashi Japanese stock.
27:44I want to cook the pasta in that so that pasta starts to take on that flavour,
27:49emulsify that stock with the butter.
27:52If I don't balance this dish perfectly, essentially this whole bowl of pasta is just going to taste like super salty, buttery, overly rich anchovy.
28:02And even though I'm all about an anchovy flavour, too much anchovy is not pleasant.
28:08Use your brain, use your brain, use your brain, use your brain.
28:12So I'm going to start to balance that out with more Japanese seasoning to make sure that you can taste sweetness, a little bit of acidity, a bit of saltiness.
28:20Sugar and spice.
28:21And that really earthy seaweed flavour.
28:26Oh yeah.
28:27And then I've just made fish sauce from scratch.
28:30The smell of that.
28:31This reminds me of fish sauce.
28:32Yeah.
28:33It's like Italian fish sauce.
28:34But you just go to fish sauce out of your dish.
28:36I know.
28:37I felt like being risky today.
28:38What?
28:39I like going the hard way around.
28:40Long way.
28:41Hard way.
28:42Sandic root.
28:43Whatever you want to call it.
28:45Luzz.
28:46Hey, serve.
28:47This whole scene makes me so happy.
28:50This is just a little me serve.
28:52We'll see.
28:53A little me serve?
28:54I think it's a little us serve.
28:56Ooh.
29:05Is that a gag?
29:07Oh dear.
29:20Eh.
29:21Sophia's reaction has made me a little nervous.
29:26I feel like the balance of this sauce is not quite right.
29:35I'm tasting my dish and that umami rich Japanese flavours are so strong and prominent.
29:42If you can't taste those anchovies with those Japanese flavours and those green ants, it's all off.
29:49So I sprinkle some more green ants on top and add an extra squeeze of lemon.
29:58I'm tasting this sauce.
30:00I'm finding that the balance is perfect.
30:02Yep.
30:03We're good.
30:04We're on.
30:05You're getting the anchovy.
30:06You're getting those little pops of those green ants, which is just making this dish go to a wow factor.
30:11You have five minutes to go!
30:13Come on, guys.
30:14Come on, bring it together!
30:15Come on, guys.
30:17Stop eating lunch.
30:18Finish.
30:20I'm so hungry.
30:21Is it good?
30:22Mm.
30:23Come on, I just need at least four.
30:28There's five minutes to go and I've got my pandan infusion, my prawns and my gravy ready to go.
30:34So now I need to get my purries into the fryer.
30:39I'm definitely nervous that my purries are not going to puff because they added the squid ink.
30:44I really need these to puff up so that I can have these beautiful little shells that are actually going to enable me to fill it with all of that goodness.
30:54Come on.
30:55Give me four good ones.
30:57Are they puffing?
30:59Yep, she's puffing.
31:01Sweet.
31:02I was definitely worried that the squid ink would stop them from puffing.
31:06They are definitely puffing, which is amazing.
31:10So for my purry, I squeeze in a little dollop of that beautiful gravy, a little teaspoon of that garlic prawn and a little drizzle of that prawn head oil.
31:22And just before the judges eat, I'm going to add a generous amount of that pandan pani for this beautiful explosion of flavours.
31:31My vision has come to life.
31:32I wanted these to be these little elements of surprise, just like the cloches, and it's worked.
31:38I've got these pockets that are filled with lots of bold flavours, really incredible ingredients, and I'm happy with this.
31:44I really think it's a great dish.
31:46Honestly, I feel like I've been getting close sometimes and never actually getting there, so it would mean the world to me if I could actually win immunity today.
31:56Oh, gosh, that is so yummy.
31:59Three minutes to go!
32:00Yeah!
32:02That's tasty, Ben.
32:03I'm pretty happy with Gunners.
32:08Oh, my God, look at me. I'm a prom.
32:09Oh, my God, look at you.
32:11You all right, Smith?
32:12Yep.
32:14I take the inside of my baked Alaska out of the last freezer, and I need to keep this dish as cool as possible, so I'm actually, like, encasing it with the meringue standing by the freezer, because it's cooler there than it is at my bench.
32:26You know, it might only be, like, a few degrees difference, but that is the difference between a perfectly constructed dish and a soupy mess.
32:34So I'm going to do whatever I can to keep it frozen for as long as possible, because I still need to torch it right at the last minute.
32:40I'm saying this in all caps, one minute to go!
32:48I'm starting to plate up, and my panna cotta has set beautifully. It's got a really nice sort of wibble and wobble to it, and the quince smells absolutely divine.
32:56And then that beautiful passion fruit syrup with the bay oil is just going to sort of lighten and freshen it up.
33:01Looking at my dish, and I feel pretty happy with it, because I think it's a really fun flavour combination.
33:05I've never had quince potato and passion fruit together before. I just hope it works.
33:10Don't make me spell it out!
33:12Ten!
33:14Nine!
33:15Eight!
33:16Seven!
33:17Six!
33:18Five!
33:19Four!
33:20Three!
33:21Two!
33:22One!
33:23Well done!
33:31This is going to be good.
33:33I'm so excited.
33:34This is going to be good.
33:40Alrighty, we can't wait to EAT what you came up with.
33:45Let's taste the dish to pinda.
33:50I'm really, really happy with the way it looks on the outside,
33:54but I can't see it on the inside.
34:00My biggest concern right now is the beautiful layers,
34:03and I just hope that's set perfectly.
34:07So you're stuck with coffee?
34:09Yeah.
34:09And what's your dish?
34:10So I've made a coffee and a raspberry baked Alaska.
34:13Inside I've got a chocolate sponge,
34:15a layer of coffee ice cream,
34:17raspberry sorbet, another layer of coffee ice cream,
34:20and then I actually tried to pour
34:21a little bit of the coffee caramel inside,
34:24and then I've got a raspberry Italian meringue on the outside.
34:27I think the best way to judge a baked Alaska
34:29is always going to be through that cross-section,
34:31and it sounds like we should have
34:33three pretty clear layers from you,
34:35plus an ooze of that coffee caramel in the middle as well.
34:39Yes, hopefully.
34:40Shall we get a hot knife going?
34:42Mmm.
34:42Okay.
34:44Layer me on.
34:47Which fan-favorite will lift the MasterChef Trophy?
34:52Stream every mouth-watering episode on 10?
34:56Which fan-favorite will lift the MasterChef Trophy?
35:05Stream every mouth-watering episode on 10?
35:10I'm killing me, Andy.
35:19Andy, hurry up.
35:22Oh!
35:25Okay, are you ready for your reveal?
35:28Oh, la, la, la, la, la, la, la.
35:30Oh, my God.
35:32Have a go on that thing.
35:33You got layers, you got hoos!
35:34Ha, ha, ha, ha!
35:37Dépender.
35:40As a Frenchman, I know what I expect from a real bec, Alaska.
35:45As a Frenchman, I know what I expect from a real beck, Alaska.
36:03I don't think I'll like it, because I love it.
36:09He got me hard!
36:10I was like, oh my God, he got me too.
36:11He got me hard!
36:13Oh my God.
36:13First, there is no alcohol, which is not easy.
36:19And you've managed to substitute the alcohol with death.
36:22The raspberry is just, I can't swear, it is very good.
36:28But the coffee, the way you've actually introduced the coffee in the caramel,
36:34is the substance.
36:37You use the caramel to expose the coffee.
36:40Meringue tends to really over-sweeten things, but you have just got the perfect amount of
36:48everything.
36:50That sponge is so perfect.
36:52It's really light, moist, full of that chocolate flavour.
36:56And the caramel has got quite a lot of coffee in it, so it's got just the perfect amount
37:01of bitterness, not too sweet.
37:04Really smart move to have that acidity in the raspberry and that lovely bit of perfume to
37:08just add some relief to all that smokiness of the coffee flavour.
37:11The fact that you constructed it in a baked Alaska, such respect, because the level of difficulty
37:18just like times that by four.
37:21A great move at this point in the competition.
37:24You needed to step it up and you did.
37:25Well done.
37:36We'd like to taste your dish.
37:38Sarah.
37:40Walking up to the judges, I'm always a bit nervous.
37:43It's a very creative dish idea and concept.
37:46And I think conceptually it's unique and I think it's very interesting flavours on the
37:57plate.
37:58You lifted that cloche.
37:59You found fresh pandan leaves.
38:01You didn't ever cook with pandan leaves either.
38:04Yeah, no, look, I think pandan, it's one of those ingredients that I just, you know,
38:09I've eaten it in restaurants and it's something that I've seen so many ways it's been used,
38:14but I've never cooked with it myself so it was, yeah, mixed messages.
38:18And then you got some inspo from a cloche.
38:21I don't know why, oh my God.
38:25Run us through what's going on.
38:27So basically it's pandan panipuris and then inside is the scarlet prawns.
38:32I can't wait to taste it.
38:34Do you want to come and sauce them up?
38:35Yes.
38:36You have to go quickly once I'm doing this.
38:38Cool.
38:39Shall we?
38:40Yeah, let's.
38:41Like a little shot.
38:42Yeah, you have to go in one shot.
38:43Are we ready?
38:44Three, two, one, bottom's up.
38:46That beautiful gravy you've got going on.
38:47It's like you were your best.
38:48Love the scarlet prawns with that.
38:49I can see this at one of your restaurants for sure.
38:50I think it just needs a little bit of work.
38:51I think it just needs a little bit of work.
38:52Yeah, I feel like that.
38:53Yeah, it's like a little bit of work.
38:54Yeah, it's like you were your best.
39:09Love the scarlet prawns with that.
39:10Love the scarlet prawns with that.
39:13I can see this at one of your restaurants for sure.
39:17I think it just needs a little bit of work.
39:21Yeah, I feel like the pandan, this was your problem in the end.
39:26I feel like it needed to be more like light and fresh,
39:29but it is a little bit like it kind of pulls everything down.
39:33I could taste this lovely perfume and infusion of the pandan through the prawn.
39:39And then it kind of went through this more cheesy flavour.
39:42And I feel like it overpowers the prawns a little bit.
39:45And I think, though, you needed to apply a little bit more heat.
39:49I think just so it wasn't quite as grassy.
39:52Yeah, I blitzed it, so it's probably a lot.
39:54Yeah, so you're going to get a lot more of that chlorophyll flavour
39:56rather than the perfume.
39:57Yeah, yeah.
39:58But I still think it's a very interesting use of the pandan.
40:06Do not let this get you down.
40:09It is so refreshing to have you come up and present dish after dish
40:14that is extremely creative and unique.
40:17So we want that, Sarah, every time you walk in that.
40:20Yeah, that's great advice.
40:21So much courage.
40:22Thanks, Sarah.
40:23Thanks.
40:24Every day I step into this kitchen, I am pushing myself.
40:30And it's frustrating when it just doesn't quite get there.
40:37Oh, God.
40:38Sarah, you did well.
40:40But I know that there is magic in the dishes that I'm creating.
40:46And once I get to that point where this is my new normal,
40:49then those little misses will no longer be misses.
40:53Right, the next dish we want to test belongs to Schneze.
41:05This is a miso and chocolate ganache, black sesame cream on glaze,
41:08bit of yuzu gel, and there's a chocolate and miso cake on the bottom.
41:12Miso happy.
41:15I really liked the flavour of your miso chocolate ganache.
41:21Each individual element is doing its thing.
41:23Like, you've gone quite hard, you know, on the black sesame,
41:25quite hard on the miso, quite hard on the yuzu.
41:28Like, that was a stunner.
41:30You're really stepping the game up.
41:32I love where it's going.
41:34Dan.
41:35Yeah.
41:36Oh, yeah.
41:38Mushroom ricotta and glotti with oyster cream and Vegemite veluté.
41:45I had a bit of a preservation about your dish.
41:48Obviously, you know why.
41:50And guess what?
41:52Hup!
41:55Vegemite!
41:56It's great!
41:57I'm sorry.
41:58This is a sort of genius.
42:01Ha-ha, yes.
42:02What is amazing is how condensed, the reduction,
42:06and that is strong enough to take on, in mariage, the Vegemite.
42:11Well done.
42:15Next dish belongs to Callum.
42:20I'm walking my dish up to the judges,
42:22and I'm feeling a little bit nervous about what the judges are going to say.
42:24It is a weird flavour combination, no doubt about it,
42:26but sometimes the weirdest dishes, if you can pull them off,
42:29can be some of the best dishes.
42:30So, here goes.
42:31Callum, where have you met?
42:34Poached quince with a potato panna cotta,
42:36a bay oil, and passion fruit syrup.
42:41Did you say panna cotta?
42:44Potato panna cotta.
42:45Indeed, I did.
42:46Potato panna cotta.
42:47Potato panna cotta.
42:48Potato panna cotta.
42:50And so it's poached quince with a potato panna cotta, a bay oil, and passion fruit syrup.
43:04So it's poached quince with a potato panna cotta,
43:15a bay oil and passion fruit syrup.
43:28Callum, quince is a knockout, mate.
43:32Like, absolute knockout.
43:34Firstly, like, the stain on the outside.
43:37It did look like a piece of meat
43:38that had just been caramelised after cooking.
43:41And then the flavour on it is just, like,
43:43you've got those three different types of alcohol,
43:46but then the ginger just is doing its thing,
43:48which lightens everything up.
43:49I love the quince.
43:50I could have had a bowl of that and some ice cream
43:52and I'd be a happy man.
43:54The panna cotta, beautiful texture.
43:56I would say, yes, you can taste the potato
43:59right at the end of your palate.
44:02Like, for a small bit.
44:03Rosemary is the dominant flavour.
44:05And then, for me, you couldn't really once you got everything in
44:09because there was, like, a lot of heavy hitters going on.
44:12I believe the passion fruit was a little bit too much on the plate.
44:17It was a little bit intense with all the delicate flavours.
44:20It's all so much and so powerful
44:24and the passion fruit really took over a little bit.
44:28It's not a big thought, but just to be perfect
44:31because it is delicious.
44:34Sure. Thanks.
44:35Thanks for the feedback, guys.
44:37Appreciate it.
44:37Let's taste your dish.
44:43Laura!
44:47My biggest thing today was the balancing act of this dish.
44:51When the judges dig into this dish,
44:53they should be absolutely hit with an anchovy bomb.
44:57Oh, my goodness.
44:59That is a picture of perfection.
45:01But I hope that the lemon cuts through all those big, strong flavours
45:06and then those pops of green ants with every mouthful
45:09to make sure you get those little explosions of lime.
45:12Choosing your ingredient wasn't so straightforward.
45:14No, it wasn't.
45:16So you started off with fish sauce and then you swapped to anchovy
45:19and then you made a fish sauce from your anchovy.
45:23Pretty much, yeah.
45:24So what dish did you end up with?
45:28So we ended up with hand-cut tallirini
45:30with an anchovy dashi emulsion, yuzu koshu and green ants.
45:34And then you made a fish sauce.
46:04It's the best pasta I've ever eaten.
46:12And I have been fortunate enough to stand in this very position
46:16and consume banger after banger after banger
46:19with your name written all over it in a pasta dish.
46:24And it is...
46:25That's unbelievable.
46:28Combining the anchovies and the dashi
46:30and then the shio koji,
46:32firstly, you get a good amount of umami from the anchovies.
46:35Then in your middle palate,
46:37it does this weird thing
46:38where it tastes like parmesan cheese
46:41with the reaction of the dashi,
46:43the anchovy and the yuzu gosha.
46:46It is unlike anything I've experienced before in my life.
46:52Well done.
46:52I can feel this little electric current
46:57running from you to the dish to Andy.
47:00It's jock.
47:03I can really feel it.
47:05Um...
47:06I'm completely right, aren't I?
47:17I can actually feel it.
47:19Um...
47:21This dish is so clever because
47:33it's such a demonstration of
47:37you working smarter, not harder.
47:40Because you've actually used these kinds of ingredients
47:43quite a few times in this competition
47:45and every time you deliver something very different.
47:49You would never think to layer fish on fish.
47:52Yep.
47:53Or bataga and then anchovy.
47:55It just seems like too much
47:56and just the fact that you've done it,
47:57it just builds all these really complex layers
48:00of the same flavour.
48:03And then the ants were so similar
48:05to the pops of finger lime that you love to use.
48:08But again, it's showing us
48:10how you can find that flavour
48:13in this other new exciting ingredient.
48:16Such a clever dish.
48:18You should be really proud of yourself.
48:20Thank you so much.
48:25Yeah.
48:26Well done, Lossie.
48:31To win immunity
48:37when every single competitor here
48:39is this elite,
48:41your dishes have got to be pretty close to perfect.
48:45And for seeing you cook today,
48:47I've got a few choice letters for you lot.
48:50OMG.
48:53That was some ace cooking
48:55from every single one of you.
48:57But there can only be one winner.
49:07Laura!
49:08Yeah!
49:16Well, Laura, on Sunday,
49:18you'll be up on the gantry with Jamie.
49:19Fabulous.
49:21Unfortunately for the rest of you guys,
49:23you are at risk of going home.
49:25You've all got the skills.
49:28It's how you use them on the day
49:29that will mean the difference
49:30between you going all the way
49:32or going home.
49:33Get ready.
49:34We'll see you on Sunday.
49:35Good night.
49:37Thanks, everyone.
49:37Great day.
49:38Great big day.
49:39Good day.
49:40Good day.
49:40Good day.
49:41Good day.
49:42Sunday night on MasterChef Australia.
49:46Oh, my gosh.
49:47It is time.
49:49This challenge is strategy on steroids.
49:51If you cook one of the three
49:53least impressive dishes,
49:54you'll find yourself cooking in round two
49:56with whatever time you have left.
49:59Oh, my God.
50:00They need to keep time on their side.
50:04I need to move super fast.
50:05I've got a lot to do.
50:06I do not want to cook in round two.
50:07This is hectic.
50:08I'm just trying to think so quickly
50:09without making mistakes.
50:10I can't afford to take my eyes
50:11off the prize here.
50:12Otherwise...
50:12Oh, my God.
50:14It could be time...
50:15Just breathe.
50:16...to go home.
50:18You don't have a lot of time.
50:19No, I do not.
50:20I do not.
50:24I do not.