- 16 hours ago
MasterChef Australia S18E31 Elimination Challenge: Aussie Native Ingredients
Category
😹
FunTranscript
00:26Oh
00:30Oh, there's a bunch of trees in the back.
00:33Oh, my God. Scary.
00:34Black Apron Day today, one of us is going home,
00:37so the vibes are pretty heavy.
00:40A beautiful native garden.
00:41Oh, you can smell it.
00:43Oh, there's some kangaroo paw.
00:45But it's Aussie Classics Week
00:47and I can see all these really cool Aussie native ingredients.
00:50What is going?
00:53You can really smell it.
00:55This is really, really interesting.
00:57Morning, gang.
00:58Morning.
00:59That's the spirit.
01:02Now, of course, Bella.
01:04Welcome back to the competition.
01:06It is great to see you up there on the gantry.
01:09You are safe.
01:10Yep.
01:11Congratulations.
01:13To close out Aussie Classics Week,
01:16we want you to celebrate Australian native ingredients.
01:23This really excites me today.
01:25I love cooking with Australian native ingredients.
01:27Like, they're all so unique and complex flavours.
01:31And it's such a special way to connect to our cultural roots
01:36in terms of food.
01:39Behind us, you can see five native Australian ingredients
01:44that have been brought in by a very special guest.
01:50Mmm.
01:51Here we go.
01:52Mmm.
01:53He's probably one of the most loved Aussies in the country.
01:58Wait.
01:59He's grown up in front of our eyes.
02:02Oh, my God.
02:03Is it Robert Irwin?
02:04Robert Irwin.
02:05He helps carry on his family's legacy.
02:07Robert Irwin.
02:09No.
02:11And he not only protects Australia's wildlife.
02:13It is.
02:15Robert Irwin.
02:16He champions it.
02:17Wait, what?
02:17Robert Irwin.
02:19That's so cool.
02:20No way.
02:23He has a passion for sustainability, conservation and Australian native ingredients.
02:34And he's just a bloody great guy.
02:38Please welcome, all the way from Australia Zoo on the sunny coast...
02:43Oh!
02:46Oh!
02:51Oh!
02:52Oh!
02:53Oh!
02:53Oh!
02:55Oh!
02:58Oh!
02:58Oh!
03:01Oh!
03:03Oh!
03:04Oh!
03:05Oh!
03:05Oh!
03:05Oh!
03:06Oh!
03:06It's Robert Irwin in the house.
03:08I just can't believe it.
03:09Come on.
03:10Oh!
03:11Oh!
03:12Yeah!
03:13He's an Australian icon.
03:15He's an Australian legend.
03:16What's up?
03:17How are you?
03:18This is Bucket List stuff.
03:20That's so cool.
03:21Robert Irwin has just lifted the roof off this place.
03:27I am loving it.
03:29Wow.
03:30Holy moly.
03:33Well, Robert, welcome to the MasterChef kitchen.
03:36Yes!
03:38Yes!
03:41This is such a dream come through.
03:43Seriously.
03:44I grew up watching this show.
03:46Like, every year, the most amazing things being plated up.
03:51To be here, to taste it, to experience it, to meet you guys.
03:56It's just a dream.
03:57So, thank you.
03:59I want to eat.
04:01Let's go.
04:02That was so silly.
04:04That's so funny.
04:06Are you Australian?
04:08Yeah.
04:10He is Australian.
04:12It took him two years to understand a word I said, so I've been training him up for this moment.
04:16The feeling's mutual.
04:18I'm sorry.
04:20Robert Irwin is bringing the vibes.
04:23I grew up with so much Bindi the Jungle Girl.
04:25It was like my favourite DVD.
04:28I love that so much.
04:30And there are some blushing roses.
04:33Luke, you were pretty starstruck.
04:35Yeah.
04:35You know what I mean, Sean?
04:38Yeah, we're pretty...
04:42This whole speechless-ing does not happen.
04:45I got you, mate.
04:46It's the boys that have really surprised me today.
04:48Aaron, like, you are just beaming.
04:50You're so much more handsome in person.
04:52Stop it. Stop it.
04:53But keep going.
04:54Pull it together.
04:58Ooh.
05:01Oh, you ain't seen nothing.
05:03You ain't seen nothing.
05:05Mate, you are a busy, busy man.
05:08You're doing amazing things at Australia Zoo, at the Crocodile Lodge.
05:12And the Warrior Restaurant, of course.
05:14Sustainability is one of the biggest parts of my life.
05:17And I think that really goes for cooking.
05:20And we wanted to create a restaurant that really exemplifies this local region.
05:27You know, the Sunshine Coast, some of the best Aussie produce is grown right on our doorstep.
05:32And we really wanted to champion that.
05:35It's our absolute passion project.
05:37But I tell you what, being in the restaurant game now, I thought crocodiles were an adrenaline rush.
05:41Being in the kitchen, mate, that is ten times harder.
05:45That's the best.
05:49Well, I know it's elimination day today.
05:53But you are all lucky.
05:57Robert has brought us his favourite Australian native ingredients.
06:03No pressure.
06:04Talking about food in front of you guys is terrifying.
06:08Okay, first of all.
06:11Lillipilly.
06:13This is one of my absolute favourite Aussie ingredients.
06:17Works really, really well with duck.
06:20But you can use it with a lot of different dishes.
06:23Very, very versatile.
06:24Now, speaking of versatility, this is the Davidson plum, or ooray.
06:29I particularly love it as a jam.
06:32Works great with something sweet, but I think savoury as well.
06:35You know, some of those heavier meats.
06:37Man, I'm excited to see what you guys do with this.
06:40Next up, lemon myrtle.
06:43Something that we incorporate a lot at the Crocodile Hunter Lodge.
06:47And we have got...
06:48Oh, I want to smell it.
06:49Let's get in on this.
06:50I'm in there.
06:51Ooh, yeah, that's good.
06:53Get in there.
06:54I'm going to love a bit of water.
06:55You're going to get me some of this.
06:56Come on, get into it.
06:58Isn't that just...
06:59I love that smell because it just smells like home.
07:05It's that, like, nutty, chocolatey, coffee kind of smell.
07:10I love it.
07:11Last but not least, river mint.
07:14It's mint, but it's just got that extra little pow, you know?
07:19So, enjoy it, but be careful with it.
07:22Whoa.
07:26I think one thing for me stuck out that was right at the end
07:29where you said, enjoy it, but be careful with it.
07:33I feel like that can be said for every one of these
07:36native Australian ingredients because a little too much
07:40and it is destroyed.
07:42Because they are very, very powerful.
07:44Australian native ingredients are very unfamiliar territory for me.
07:48And they're going to pack a punch.
07:50So, I'm definitely going to try and use restraint.
07:53But I really want Rob to like my dish as well.
07:56I really want him to taste it and just...
07:58You know?
08:01I'm genuinely so excited to see what you do with him.
08:04I'd imagine you guys...
08:06It's like when I come upon a venomous snake.
08:08I'm like, okay, there's 50 different options I could do here.
08:11And you'd be thinking the same thing.
08:13Like, you're just, like, pinging with dishes that you could make.
08:16Is that your way of saying cook like your life depends on it?
08:18Exactly.
08:19Cook like there's a Thai pan staring you down.
08:23No pressure.
08:26You have 75 minutes to make any dish you like.
08:31But you must feature one of the five Australian native ingredients Robert's chosen.
08:37The pantry and garden are open.
08:40But remember, the reality is simple.
08:45Whoever cooks the least impressive dish today will be leaving the competition.
08:53Robert, any final words of advice?
08:56I've been overseas for most of this year and I've just come home.
09:00I want you guys to make it feel like I've just come home when I taste that food.
09:07Do I get to do the odds?
09:09Do it, do it, do it!
09:09I've always wanted to do this.
09:12Your 75 minutes...
09:17Start...
09:17Now!
09:18Go!
09:21Wow!
09:22Heard a gazelle.
09:25Oh, my fish.
09:27There's a...
09:28Holly flower.
09:30Jeez, I wish my house looked like this.
09:32Wow!
09:34Oh!
09:35Oh, smell that.
09:36That's so good.
09:37How is your...
09:37Are you a good cook?
09:38See, I like cooking.
09:39Look, I'm not a chef by any means.
09:41But I do pride myself in using ingredients that are great.
09:45I want to go somewhere like this where it's got the best, the freshest, the most sustainable.
09:49And if you use good ingredients, you kind of can't go wrong.
09:52That's right, yeah.
09:54Can we take from here?
09:56Go hard.
09:56It smells so good in here.
09:59I'm so excited to cook for Robert Irwin.
10:02All right.
10:03Ooh!
10:04I'm the most familiar with lemon myrtle.
10:07And to me, dried lemon myrtle being a combo of lemon and mint.
10:10I think it will be really beautiful with seafood.
10:14Cool, cool, cool.
10:15So today I'm doing a version of fritto misto.
10:19The lemon myrtle is going to be a little sprinkle on top of all the seafood.
10:23And then I'm going to make a lemon myrtle aioli as well.
10:27So a traditional fritto misto is just a big pile of delicious fried seafood and veggies.
10:34It's sort of the Italian answer to tempura.
10:39Nice!
10:40The flavour of lemon myrtle can almost go a little bit soapy.
10:43So balancing and heroing the lemon myrtle in the aioli is going to be super, super important.
10:51Go Grace!
10:53I'll throw some more in.
10:57It is crazy to see Robert in the kitchen today.
11:01That's it.
11:04You okay?
11:05Yeah.
11:05Oh, I'm so sorry.
11:10Very exciting challenge today.
11:12I love native Australian ingredients.
11:15So they're going to make ooray plum tart with some Italian meringue on top.
11:20I think the ooray plum is quite a tart ingredient.
11:24So I might try to balance it a little bit with raspberry, but not too much raspberry because I want
11:29to highlight the ooray plum today.
11:32Today I'm cooking scallops and ooray plum two A's.
11:37Nice Casper.
11:38So I'm going to do a namas, which is kind of like a Torres Strait Island ceviche.
11:44Yeah, that's a watery coconut. Holy.
11:47And then a Japanese grilled scallop version.
11:51I'm going to try and make an umeboshi butter, but like ooray boshi, we'll call it.
11:57We'll see how we go.
12:00Never used native ingredients before, so kind of excited to see what I can do with the flavours.
12:07And I'm using the ooray plum to make kind of like a pinking style sauce that usually goes with like
12:12a rainbow shredded beef.
12:13And then I'm going to deep fry some crispy rice noodles as well to make it legit take out looking.
12:20Lemon myrtle.
12:21This is an Aussie icon if I've ever seen one. The best.
12:24So, Robert, tell us, is this Australian bushes?
12:27Oh, yeah. We're in the Aussie bushes.
12:30And here we find a contestant in their natural habitat.
12:34We've spooked him. We've spooked him. He's out of here.
12:37Maybe we'll get another sighting later.
12:39So which of these ingredients do you think we're going to see most?
12:42Is there one do you think everyone's going to gravitate toward?
12:44Well, the oorays are all gone.
12:45Yeah.
12:46Wow. Yeah, that is true.
12:48I guess that's very versatile.
12:50Well, I'm going to ask you, Robert, if you bought these five beautiful ingredients, what would you like to see?
12:55I think for me, I want something that I haven't really tasted before.
12:58I want something that I would want to use this in my restaurant.
13:01You know what I mean? That's what I'm looking for.
13:03What about you guys?
13:04I really hope that they try and just focus on one ingredient and balancing that flavour and heroing it.
13:10I don't think they need to be a hero.
13:11Yeah.
13:12And I'm worried that some of them are going to try and do too much.
13:15Yeah.
13:16And it's going to be trouble.
13:17Yeah.
13:17I can't forget what's on the line today because unfortunately, we're going to see one of these guys go home.
13:22Someone's going home.
13:23No room for error.
13:25Robert, do you want to go check out what they're doing?
13:26I want to get in there.
13:27Put me in, Coach.
13:28You and me.
13:29You're going to do poker face.
13:30I've got to be like, okay.
13:33It's warm up here, Doc.
13:35Goodness me.
13:36It's getting hot.
13:37It might be Robert Irwin.
13:39That's why it's so hot.
13:44I'm feeling pretty good with Robert Irwin in the house.
13:46I'm feeling a little bit nervous.
13:47I don't know why.
13:48I've got to live with the giggles.
13:49That's been embarrassing.
13:50I really want to impress Robert Irwin.
13:51He's got a great personality.
13:53He's about the same age as I am.
13:55So, that's really inspiring for me.
13:58Luke.
13:59Hey, hey.
14:00Yeah, mate.
14:02Nice to meet you.
14:02How cool is it to have your buddy here in the house?
14:05Yeah.
14:05Pretty awesome.
14:06So, I'm going to hero the lily-pilly.
14:08And I'm doing a lily-pilly, milly-filly.
14:13Wait.
14:14Aussie classic, using the native.
14:16Yes.
14:17And you said lily-pilly was your favourite.
14:19Dude, I, this, what I'm gathering here, this is a Robert Irwin dish right here.
14:24You got me right in the feels, mate.
14:26I'm very excited.
14:27I'm very excited.
14:28So, where's the lily-pilly going?
14:30So, lily-pilly is in the curd.
14:31Yep.
14:32And then I'm going to do a vanilla diplomat.
14:34And I need to get pastry in the oven.
14:35I'm curious about the flavour of the lily-pilly.
14:38Can I try some?
14:38Yeah, yeah, yeah.
14:40But remember, poker face.
14:42Po's trying to teach me how to do a poker face.
14:44Okay, look at this.
14:46Ready?
14:55Okay.
14:55It's pretty good.
14:56That's good.
14:57That's good.
14:57That's good.
14:58That's good.
14:58It's good.
14:59This is not my first rodeo, but this will be my first lily-pilly, milly-filly.
15:03So, I'm excited that you've got ingredients that excite you.
15:06Yeah.
15:06Luke, it's all about the pastry being beautifully caramelised and balanced.
15:11Yes.
15:11Okay?
15:12Yeah, yeah, yeah.
15:13Okay, mate.
15:14Making a milly-filly in 75 minutes is a ginormous task.
15:18Oh, far out, Luke.
15:20I'm going to have to work really hard to make sure that every element is done perfectly
15:23and the flavours work together seamlessly.
15:27Fingers crossed.
15:28Do you want to go to the garden?
15:29Yeah, I'll go.
15:30I'll get some shiso.
15:31I'll grab some finger lime.
15:32I need to go as well.
15:34Yeah.
15:35Shall we go?
15:35Let's go.
15:37Race ya.
15:38Every day that we cook in this kitchen, we are forced to dig deep.
15:42Is this salt bush?
15:44Where's the finger lime?
15:45And think really, really creatively.
15:47Here.
15:47There, yeah.
15:48Sick.
15:49Ow, spiky.
15:50We're exposed to new things.
15:52Like, when you start a new job.
15:54Ooh.
15:55And that's how I feel.
15:56I'm, like, remembering back when I was, like, a baby nurse.
15:58And that's how I feel now, because I'm, like, a baby chef learning the ropes.
16:02Are you hot?
16:02Thanks, babe.
16:03I'm so sweaty.
16:04It is challenging.
16:06But now I've got a taste for it, I'm like, I don't want to leave.
16:09I want to stay on.
16:10I want to stay forever.
16:11Running.
16:12I want to make it all the way.
16:15I'm pretty new to native Australian ingredients.
16:17So I'm thinking I want to do a protein that's playing to my strengths today.
16:25I'm building this dish around some cured coral trout.
16:29Salty.
16:30So I need to get the fillet in the cure.
16:32Aye, sir.
16:33And I'm going to draw on the native ingredients, but use them in a way that I'm familiar with.
16:38Like my Oure ponzu.
16:40I'm hoping that I can make this really tart, sour, umami, salty, sweet sauce.
16:48And then I'm going to do some little garnishes, a macadamia cream, my kosho, my cucumber, my finger lime.
16:55Nice.
16:56I just need to balance everything and make it really delicious.
17:03This is your habitat.
17:05You have 60 minutes to go.
17:07Woo!
17:08Yeah!
17:11What flavour ice cream are you doing, Aaron?
17:13Wattle seed.
17:13That's going to be so good.
17:15I feel like in a couple of the previous cooks, I've been playing it quite safe.
17:21But I think in order to progress, that I can't cook with fear.
17:25I really need to challenge myself.
17:27I love having the dessert queen over me.
17:29I'll need it today.
17:31So, today, I'm going to jump out of my comfort zone.
17:37Aaron, Robert.
17:38What's up?
17:39How are you?
17:40How are you, bro?
17:41So, just sussing out your bench, it looks like you're making a sweet.
17:45I am.
17:45So I've got a wattle seed ice cream, I'm going to make a macadamia crumb, and then I'm going
17:49to have a soy sauce caramel.
17:51Some of the Oure plum as a gel just to dot around, but I want it to take away from
17:55the wattle seed.
17:55So, it's just going to add a bit of relief from the richness of everything.
17:58Yep.
17:59Are you a sweet guy?
18:00Not at all.
18:01He's not.
18:01Aaron's not usually a dessert cook.
18:03So, you're taking a risk on a black apron day.
18:05Yeah?
18:06I am.
18:07Yeah.
18:08I'm not here to play it safe.
18:09I'm here to challenge myself, push myself, and I've got the energy today, so I'm going
18:12to go for it.
18:13That's awesome.
18:14High risk, high reward.
18:15High risk, high reward.
18:16I'm like, ready to go.
18:17I'm pumped.
18:18I think Rob's rubbed off on me.
18:19Like, his energy and he'll risk everything and fight crocodiles, jump into a pit of snakes,
18:24you know?
18:25And I'm getting that now.
18:27I'm going to push the boat out.
18:28I'm going to do something that I don't usually do.
18:31I'm jumping into a dessert.
18:32That's my pit of snakes.
18:39What about this?
18:40Here's something you can do.
18:41You've done salsa, haven't you?
18:42Okay.
18:43That is generous.
18:44We're going to do like a step by.
18:45Ooh.
18:46Ooh.
18:46Which way do you go?
18:48Oh, look at that.
18:49Oh, look at that.
18:52Oh.
18:53Jeez.
18:54Jeez.
18:56Okay, mate.
18:57You're up, Joe Kristoff.
18:58You're not getting out of this.
18:58You're not getting out of this.
18:59We're going salsa.
19:00We're going salsa.
19:02Oh, come on.
19:03Oh, that's...
19:05I reckon he's got it.
19:07I reckon he's got it.
19:07Power tree in motion.
19:09Boom.
19:11I can't believe I'm cooking for Robert Irwin still.
19:13A little bit.
19:14A little bit of this.
19:16I love him.
19:17I'm just filled with energy.
19:18Watch my feet here.
19:19Get a little bit of these going.
19:21Ooh.
19:21But it is a Black Apron day, so somehow I've just got to put that out of my mind and
19:27focus
19:28on the task at hand.
19:30Petro.
19:30Hello.
19:31Hey, how are you?
19:32Oh, my goodness.
19:32Hey, Petro, Robert.
19:33So good to see you, honestly.
19:34It is an absolute pleasure.
19:36What's the go, man?
19:37What are we doing?
19:37I am doing a miso and wattle seed glaze pork chop.
19:41A miso and wattle seed glaze pork chop?
19:43Yeah.
19:43I've marinated the pork chops in sake, salt, ginger, garlic and wattle seed.
19:49And then in my glaze, the wattle seed will be in there again with the miso.
19:53Okay, wow.
19:54And I'm going to make a cauliflower puree, which will also have a bit of wattle seed in
19:57it.
19:57And I'm going to have some pickled fennel and apple.
20:01Wow.
20:01Yeah.
20:01I've had a lot of pork chops.
20:02But not with miso.
20:04And wattle seed.
20:05Not with wattle seed.
20:06So I'm excited to see how that stands out.
20:08Make sure that it's really necessary and that it's balanced.
20:11There's a lot on the line.
20:11Yeah.
20:12All right.
20:12No pressure.
20:13Well done, mate.
20:14I've got a lot going on.
20:16Even though I haven't eaten or cooked with it, I've got wattle seed in pretty much everything.
20:22So I really need to make sure that everything is balanced to absolute perfection.
20:27Because there's so many good cooks that a simple mistake can see you going home.
20:34It's time to lock in and focus.
20:36Only 45 minutes to go.
20:39Come on, guys.
20:42Yes.
20:43I'm so hungry.
20:48Hannah.
20:49Hello.
20:50This makes me hungry.
20:51You like chocolate mousse?
20:52Yeah.
20:52Yeah, me too.
20:53So I'm going to do a chocolate mousse dome with an Oire Plum insert.
20:56It's a strong flavour.
20:57It is.
20:57I just tasted it and went, whoa.
21:00Pat.
21:01What's up?
21:02This smells good.
21:04I'm going to combine some Aussie classics today.
21:06We've got lamb, beet roots, and a little bit of a bit of a bit of a bit of a
21:08bit of a bit
21:08And Oire.
21:08I'm excited.
21:09And this is the time to go full Australian.
21:12That's right.
21:12100%.
21:13You're doing that.
21:14You're doing that for sure, man.
21:16Robert Irwin's here.
21:17I never expected to see him in the kitchen today.
21:21The Oire Plum is such a beautiful, sweet, sour floral fruit.
21:26I'm going to do an Oire Plum con chua, which is a Vietnamese sweet and sour soup.
21:31Yeah.
21:32It should be quite fragrant, quite sweet, and quite delicate too.
21:35I need a little bit more liquid, aren't I?
21:38Oh yeah.
21:40Oh.
21:42Smokey.
21:43Grace.
21:44Hi.
21:45What are you doing?
21:46Ooh, Marchi.
21:46Yeah, I'm just cooking my prawns.
21:49Lemon Myrtle.
21:50Sorry, I'm hurting your eyes.
21:52It's like a campfire.
21:53I like it.
21:58Okay.
22:01Australian natives are awesome.
22:03I really, really love them.
22:05I really want to push myself to serve something that's super refined and super beautiful.
22:10Today I'm going to be cooking duck on the crown.
22:13I have my duck, my glaze with the Oire Plums and an Oire Plum sauce.
22:20And then I've got my macadamias roasting, so I can turn that into the puree.
22:24I've got my duck stock here, which is looking pretty good and I can use it to let down a
22:28bit of my sauce and a bit of my puree.
22:30You ready?
22:31There's a lot of things going on actually.
22:34We're going good.
22:35We're going alright.
22:37Oh, that smells good.
22:40I've got to go super hard to get that cracky.
22:42That's so good, Dot.
22:45I really want to stay in the competition.
22:47I'm not ready to go home.
22:48I mean, we joke that I'm the runaway bride, although I did do the marriage part, but I've kind of
22:53left.
22:54And this is my honeymoon, I suppose.
22:57Dot!
22:58Hello!
22:58How are you going?
22:59Hello.
23:00Hi, Robyn.
23:01Okay, Dot.
23:02Talk me through it.
23:03What's going on?
23:03Today I'm making doughnuts.
23:07What are you doing?
23:08Okay, okay.
23:08I'm doing.
23:09Yeah, I'm solved.
23:10You had me at doughnuts.
23:11I'm not going home.
23:12Is that a thing?
23:13Doughnut immunity?
23:14Can we do that?
23:15We can start that today?
23:17I'm not sure if that's a doughnut.
23:18So, I'm making a river mint white chocolate cream pat and a raspberry ooray plum jam.
23:27And I've got a river mint sugar that they'll be rolled in.
23:31Jam doughnuts, I am pumped.
23:34Oh, good.
23:35I think it's so interesting because no one else is featuring river mint.
23:38Oh, really?
23:38Yeah.
23:39So, I think that's a really good point of difference in itself.
23:42Yeah.
23:42This has got to be the one.
23:43Oh, no pressure.
23:45Good luck.
23:45Looking good.
23:47I love that Robert's excited about my dish.
23:49I've got my river mint cream pat going.
23:53I'm tasting as I go.
23:55I feel like I've had half of this custard by now.
23:58But it tastes yummy.
24:00I might just do a little bit more, you know.
24:02But it's a little bit more white chocolate forward.
24:05So, I get a little bit more of the river mint folded through.
24:09Okay.
24:10My dough is looking good.
24:12I'm just going to give it another five.
24:14I'm just working on my raspberry and ooray plum jam.
24:19It's not as tart as I want.
24:21I think I might add a little more ooray.
24:24I don't know if I've gone, ooray.
24:27But we're giving it a go.
24:32Absolutely pumped what's going on out there.
24:33Wow.
24:34There is some good gear.
24:35What are you excited about?
24:36Oh, I mean all of it.
24:37First of all...
24:37Everything.
24:38I'm so excited.
24:39There's a lot of excitement in that kitchen.
24:41Like, it's bringing my levels up.
24:43They're already pretty high.
24:44I didn't think that was possible.
24:45Any dishes in particular?
24:47It's so hot.
24:47Listen, Dot's making a doughnut and I'm like, heck yeah.
24:51What I love is she's actually using the river mint with white chocolate.
24:56It's cool.
24:56It sounds really awesome.
24:57But I just don't want to be like, hit with, boom, mint.
25:01Oh my gosh.
25:01Yeah, yeah.
25:02And I really like the idea of Luke's lily pilly.
25:05Milly filly.
25:06Milly filly.
25:08Milly filly.
25:08It sounds really good.
25:10Yeah.
25:11But with all of these, I'm just going, like, how are we going to balance things out, particularly
25:14with the Davidson fight?
25:15There's a lot of ooray being used.
25:17Yeah.
25:18Hey, can I...
25:18I think I'm done.
25:20I think this guy's got a new job and I just want to make it.
25:23Let's go.
25:26How long we've got?
25:27Oh my gosh.
25:2925 minutes to go!
25:31Gotta push everybody!
25:33Come on!
25:35I've got no idea where the time has gone.
25:38I don't know if I was too busy just focusing on Robert Irwin.
25:40Hold on.
25:40I'm here and you're there.
25:42But now I'm hitting the second gear.
25:45A Milly filly is all about the pastry.
25:47The pastry has to be flaky, puffed, crispy.
25:51And the plan is to have a beautiful creme diplomat.
25:55As we make a creme pout super thick, so that when you fold in the creme at the end, you
26:00get a beautiful texture where it holds together, but it's also really light in your mouth.
26:04So I need to get that finished cooking.
26:06Yeah, I really need to push now.
26:09Something's burning.
26:11Oh, oh, oh, oh, oh.
26:19Yeah.
26:21It's burnt?
26:22Oh, God.
26:27Yeah.
26:30Mate, it's pretty scorched.
26:32I need this off grill.
26:33It was on grill?
26:34Yeah.
26:36Is that the only piece of pastry you got?
26:38Yeah.
26:39Oh, mate.
26:53Let's see.
26:59Luke.
27:00Everything all right, mate?
27:05My pastry's come out and it's burnt.
27:11Okay.
27:12What do you think?
27:13I think I can colour it on the outside.
27:14Yeah.
27:15Like, the rest is cooked.
27:17Thanks.
27:17Come on, you got it.
27:18You got it.
27:19This is a Black Apron day.
27:21Just because Robert Irwin's here doesn't mean someone's not going home today.
27:25All right.
27:28I'm pretty much stressing out.
27:29The pastry for my Milly Pilly Milly Filly, the outside is very burnt.
27:34But the inside...
27:34Okay, I got it.
27:35It looks all right.
27:36In fact, the inside's almost a little bit undercooked.
27:39So...
27:40I'm putting my pastry back in the oven.
27:42Cut around the edges, yeah?
27:44Yeah.
27:45Hopefully I can salvage the middle and serve that up.
27:47Otherwise, I'm not going to have a dish at all.
27:50I'm going home.
27:54Yum.
27:55I take my duck on the crown out of the oven and it is looking really, really good.
28:01The fat has rendered beautifully and that skin is really deeply golden brown.
28:05I'm super happy.
28:07I've got my Ooray sauce at a point where it's really jammy and really rich and tangy.
28:13My macadamia puree is tasting bangy.
28:16I'm so happy.
28:16I'm so happy.
28:16I'm so happy.
28:17I'm so happy.
28:18I'm so happy, people.
28:20That's a good meal.
28:21Thank you, brother.
28:21How you doing, man?
28:23I'm so happy.
28:23I am very, very excited to be cooking with native ingredients.
28:25I remember watching you on TV and stuff.
28:28And then I went out and bought this book about Australian natives in your garden
28:32And I used to go for walks along like the river track and look at all these things
28:36And it's good that I get to now actually cook with them for you
28:39All right, that is awesome. That's a nice little circle. Yeah, I'm excited to try it. Thank you awesome
28:48All right guys, I'm like a crocodile ready to strike
28:51Mate, I am hungry and there are 15 minutes left
29:01Ah, yeah, really under the pump
29:05Um, most important is I get this pork chop done. I'm making my miso and wattle seed glazed pork chop
29:12With cauliflower puree and I've got to get a move along
29:17This I've been way behind on
29:21That needs work, it does need work
29:23Multi-toss
29:24I know it needs work Andy, I'm under the pump here
29:29I would love to be just focusing on my pork
29:32But I also need this cauliflower tasting good and I need to finish balancing everything
29:38It's all a bit too much right now. Oh, I'll be pushing
29:44I think I've got all my elements. I've got the wattle seed and the ure
29:49I'm quite proud that I've attempted a dessert using two native with such strong flavours
29:54I get the wattle seed from the ice cream and a nice pop of relief from the ure pungja
30:00And textures from the macadamia crumb
30:04I'm very excited because the flavours that I wanted and just the whole concept of the dish I can see
30:10it coming together
30:15It's a race to the finish 10 minutes to go
30:21Oh my god
30:25I'm making my ure plum curd tart
30:27I'm just trying and tasting and
30:31Hopefully it will all come together in the next 10 minutes
30:36Going old school Chinese takeout
30:38So I featured the ure plum as my tangy plum-ish tomato-ish sauce
30:43And then I did a rainbow steak and I am serving it in a takeout box
30:49Brought back a lot of memories of actually you know being in the restaurant with dad loved nostalgia
30:55How we tracking part?
30:56Yeah, I'm really happy with the cook on the lamb
30:58Happy with the natives?
31:00Yeah with the plum I've got it in with a beetroot puree and I'm gonna brush it on my lamb
31:08I taste all my elements together for my cured coral trout
31:12I think they're balanced well it features ure front and center that ure ponzu and my ure dust
31:23And so I can get on to slicing my coral trout
31:27The flesh is good it's nice and firm I'm able to get really fine pieces
31:32I want to be really really careful that every single piece of fish gets the perfect amount of each of
31:38the little garnishes
31:39My cucumber my kosho
31:43My macadamia cream
31:47And my finger lime
31:50I really hope that playing to my strengths is going to get me safe
31:55Oh how you going?
31:56Not as good as I'd like to be on a stone
31:58Just keep going yeah
32:00It's time to construct my river mint donuts
32:02I'm cooking them for two minutes on either side in the fryer
32:06I'm coating my donuts in a river mint sugar powder
32:09I've got my raspberry ure champs
32:12You happy to it?
32:13Yeah
32:14Good
32:15And I've got my river mint white chocolate custard
32:18I'm loving the river mint slave with the white chocolate it's really a nice combo
32:23They're coming along
32:24This is nothing I would make before using these natives so although this is a really stressful environment
32:29I'm actually having a great time
32:32Robert's hungry and there's only five minutes to go
32:37Come on Bishop
32:40Ah still needs a little bit of work
32:41I'm going okay
32:43I'm making my chocolate dome with an ureplum insert
32:46Just working on like a little creamy element on the side it hopefully comes together okay
32:53Oh pretty happy with how I've used the ure
32:56Hopefully Robert does appreciate how I've sort of used it two ways
32:59Give him some inspo for his restaurant who knows
33:03I'm so sweaty
33:06I'm excited to bring my food to Robert today
33:08The seafood is crispy but also cooked well and lemon myrtle brings
33:14distinctly Australian flavour that a traditional frito misto doesn't have
33:18So now I'm I think it's all going to come down to the cook on the prawns
33:25Luke
33:26Yeah
33:28I'm going to cut out the middle
33:30Oh mate
33:33Come on you got it
33:35Oh it's cooked through
33:37Yeah it's cooked
33:38I'm going to cut the outside out
33:39The pastry from my lily pilly milly filly
33:42It looks like the middle might be sagible
33:45I can start layering my lily pilly curd on the inside
33:47But with all the pastry calamity
33:50I didn't have time to make this diplomat
33:52The creme pat it's going to have to do
33:54It's way too thick
33:57I'm just going to make sure I get something on the plate
33:59Yeah I'm definitely a bit worried today
34:03All right everyone let's crock and roll one minute left
34:15I'm going to be touch and go now
34:18I have not left myself enough time to make sure that my pork chops cook perfectly
34:22Ah it's not good
34:24I'm pretty gutted
34:25But I've just got to get what I have on there
34:29So I put my puree down
34:31My pork chop on
34:34I get my pickles in a bowl
34:38And I've got everything up
34:41Time's up in 10
34:439
34:448
34:457
34:466
34:475
34:484
34:493
34:502
34:521
34:52That's it everybody
34:54Nice work
34:56Oh it's not good
34:59Oh that looks so nice
35:02Definitely not ready to go home
35:03I've tasted it I really like it
35:05But the judges have like such a intelligent palate that maybe they might taste something different
35:09I will see
35:12You all right?
35:14That's beautiful
35:15What's wrong?
35:16Um yeah I just everything's not correct
35:20I think I've let myself down
35:23It's all I guess a game about whether that pork chop is cooked
35:28So I could be in the firing line
35:31Um
35:34Yeah
35:35Yeah
35:35I don't know what to think about this one
35:44The good news is Robert Irwin brought in some of his favourite native Australian ingredients
35:50Bad news is after this tasting the bottom dish will be eliminated
35:57First dish we'd like to taste is
36:00Annabelle
36:09No pressure
36:11It looks really good
36:16I have done a cured
36:20Coral trout
36:21Coral thank you sorry
36:23I've done a cured coral trout with a ooray ponzu made of macadamia cream some kosher inspired paste
36:33dehydrated ooray skin and some finger lime and some cucumber
36:38I feel like there's a pow waiting to happen
36:41I hope it's a balanced pow
36:44Yeah
36:44I feel like there's a
37:18I thought you were going to say something else.
37:24You guys have the biggest poker faces and I was just like, oh no, I've cooked it.
37:28You've just been very intelligent, the way you've balanced everything.
37:32There's something about that dry, uray skin that is a little bit Szechuan pepperish.
37:41It's just really good.
37:44You know what the hardest part for that whole thing was taking that first bite and I just
37:49start smiling and I'm like, no, shut it down.
37:51No, you had a poker face, I was watching it.
37:54And I was like, give me something mate, come on.
37:56To me it's perfect, it's incredible.
37:58So fresh, so new and it was so uray.
38:02I wanted a controlled pow and it's exactly what I got.
38:07Wow Annabelle, that is of a standard that could be served in restaurants anywhere in the world,
38:11but this is a plate of Australian food.
38:15I'm in awe of it.
38:16It's possibly your best yet.
38:17Sick.
38:18How can I see it?
38:20Annabelle, hip hip hip.
38:21Hooray!
38:23Thanks guys.
38:26I'm happy for her.
38:27That was amazing.
38:31Right.
38:33Vinnie, next please.
38:39Hello.
38:44That doesn't really look like a typical Vinnie dish.
38:47No.
38:49Where's the burger?
38:51I want to push myself to be a bit more refined.
38:54I made duck roasted on the crown with a macadamia and black garlic puree and an uray sauce.
39:00Let's do it.
39:03Let's do it.
39:29Vinnie.
39:29That is so good.
39:31Dude, I've been like trying to contain it.
39:33Dude.
39:34Dude.
39:35My man.
39:36Like that is insane.
39:41It's perfect.
39:42Like I could just go at this sauce with a spoon.
39:45It's so classic uray.
39:48The duck was one of if not the best I've ever had.
39:52It was awesome man.
39:53So good.
39:54And I've had a lot of duck.
39:55Seriously.
39:56Amazing.
39:57Vinnie.
39:58It's perfect.
39:59There's enough fattiness there from the macadamias and the beautifully cooked duck to withstand
40:05how sharp that uray is because that really packs a punch.
40:10Minimalism worked for you today.
40:12So keep showing that restraint.
40:13Really good job.
40:15Vinnie.
40:16I love it.
40:17It's very well presented.
40:18It's delicate.
40:19The macadamia, the olive oil and the acidity and the tar of the plump.
40:24It's going and then don't go.
40:28Keep cooking like this.
40:29You make me happy.
40:31Well done mate.
40:38Okay.
40:38Next one.
40:39Bam.
40:40Bam.
40:42Lamb backstrap.
40:43A beetroot and uray puree.
40:45Beetroot and a ale and spice stew.
40:48Meat was really nice.
40:50Like really tender.
40:51The uray wasn't crazy in your face.
40:53It felt just like Australia to the max.
40:56Dude.
40:56Solid.
40:57Thanks guys.
40:58Casper.
41:01I've done scallops two ways.
41:03Namas.
41:04Torres Strait dish.
41:05And then grilled scallop with a urayboshi butter.
41:09Never eaten scallops out of a coconut before mate.
41:11I'm going to scoop this up.
41:12Make a little leaf taco.
41:13Here we go.
41:14All in.
41:16Casper really nice use of the uray.
41:18I love that you made a dish from up north.
41:20I've had quite a bit of namas up that way.
41:22And this is a great version of it.
41:24Thanks guys.
41:26Emily.
41:27Order number 88.
41:28Wow.
41:30This is so cool.
41:32Wow.
41:33You got Chinese take out.
41:35This is rainbow beef.
41:36I use the uray plums and I decided to make a take on rainbow shredded beef with it.
41:42It is so moorish.
41:43It's wonderful.
41:44I just want to eat this.
41:45I'm just like, I want to just like shovel it.
41:48I'm like, give me all of this at once.
41:49Can I take this?
41:51Take away.
41:52It's already packaged up.
41:53Take away.
41:54Take it out with me.
41:55Thank you so much.
41:55Thanks Emily.
41:57Next up.
42:01Petro.
42:12I made a miso and wattle seed glazed pork chop.
42:17Wattle seed cauliflower puree.
42:19Pickled fennel and apple.
42:21And then I've got some uncooked wattle seed glaze just to reinforce the flavour.
42:28It was a very frantic cook in the end.
42:30You know, I would have liked the last 10 minutes to really be able to fine tune everything,
42:35really focus on that pork chop.
42:37So I hope it's cooked nicely, but I have a feeling it might be a little bit over.
42:44Okay.
42:45Petro, what happens if this is the last dish you cook in this kitchen?
42:48Oh, I'd be, yeah, pretty disappointed.
42:54I love my time here.
42:56It's been the best thing I've ever done.
42:58And, um, yeah, I feel like I've got a lot more to give.
43:02Should we?
43:04Oh, man.
43:06Praying for ya.
43:34Well, it looks pretty good.
43:36It's pretty bang on, mate.
43:40You can breathe.
43:44Let's get into it.
44:01I thought the cook on my pork was good.
44:07For me, really, what sells this dish, what just sets it apart, it's that sauce.
44:13I'm in love with this.
44:14It's sweeter than I thought it was going to be.
44:16And I can really get that wattle seed coming through super nicely.
44:22Petro, miso and wattle seed, it's a match.
44:25It just shows me that your palate is completely on fire.
44:31What is amazing is you've used cauliflower, phenol, apple, miso with your wattle seed to support the pork.
44:41And it's very well balanced.
44:44I really also love what you've done with the cauliflower puree, which is good because, mate, that thing was still
44:51hard floret with about eight minutes to go.
44:54I didn't think I was going to get a plate up today, I'll be honest.
44:56With 30 seconds to go, I was still running to get the pickles and everything.
45:00In the future, mate, like, you have to really think about where I'm going to go with the wattle seed,
45:06and then just build out around that.
45:07I feel like there's a lot of over-complication sometimes with your dish, and that's probably why you struggle to
45:13get something on the plate.
45:14Yeah.
45:15Thanks, mate.
45:18Oh, my God.
45:21It was the best.
45:23Next up, Aaron.
45:27I decided to jump out of my comfort zone and do a dessert.
45:32It's resting.
45:33It's resting the heart.
45:34Hope that everything's balanced.
45:36Hello.
45:36Here he is.
45:37Okay.
45:40How pressured is Robert Irwin watching you like a hawk?
45:43Yeah, I'm watching your fall, mate.
45:44Breathing down your Cornell's neck.
45:46Oh, okay.
45:47Oh, no.
45:47Okay.
45:48Take your time.
45:50Yeah.
45:51That'll play.
45:55Nice.
45:56Nice.
45:56I made my native ice cream.
45:59Wattle seed ice cream, a macadamia crumb, a soy sauce caramel, some ure plum gel, coral dusted with some wattle
46:08seed as well.
46:11What do you reckon? Warrior restaurant? Do you reckon it could be on the menu?
46:15It looks good.
46:16Yeah.
46:17But I've got to taste it, mate.
46:19At the start of the day, like...
46:21At the start of the day, I was like...
46:22It's great!
46:23It's great.
46:24Look at...
46:24We're talking about refining dishes.
46:26You've refined Robert Irwin.
46:30Alright, let's do this.
46:56Yes, yes, yes, yes, yes, yes.
46:57That is so good.
46:59Dude, wattle seed ice cream.
47:01We've got to up our game.
47:02You've got to come and show us a thing or two, man.
47:04It's surprising.
47:05As you're eating it, every bite, you kind of just look forward to the next.
47:09So, I'm getting into the nice, smooth wattle seed ice cream.
47:12And then while I'm getting into the crunch, wait a minute.
47:14Boom!
47:15There's the ooray.
47:16That little bit of sour just comes through.
47:18It's perfect.
47:21Zero notes here.
47:23Bloody awesome, man.
47:24Thanks.
47:24What?
47:25What?
47:26Like, that is legit cooking.
47:29Mate, that ice cream, it is just that beautiful roasted hazelnut coffee flavour on the shelf.
47:38Get it off.
47:39Eat a litre.
47:40Well done.
47:41And so starts Aaron's dessert journey.
47:48You just turn your Achilles heel into what might be a specialty.
47:53Who knows?
47:54Good job!
47:55Yay!
47:58I was like, give it the start of that.
47:59Hi!
48:00How are you?
48:02That was...
48:03That was amazing.
48:05That was so good.
48:07That was so good.
48:09It belongs to...
48:10Dot.
48:11Yeah, Dot.
48:13Donuts.
48:14Donuts.
48:14Donuts for donuts.
48:15Yes.
48:18Dot, what have you made?
48:20I've made river mint donuts.
48:22So I have a raspberry ooray jam, river mint and white chocolate cream pat, and then river mint sugar.
48:33Why is one having such a hard day?
48:38Um, yeah, that one just kind of went on its own journey.
48:42We all get tired.
48:43Yeah, we all get a little tired sometimes.
48:46It's like me at the end of sweet week.
48:47Ha, ha, ha, ha.
48:50Ha, ha, ha.
49:17It's like...
49:20Dot.
49:22The ooray jam on its own, it was tasty.
49:31Unfortunately, the river mint, it's so out of balance.
49:36And that really worries me.
49:41Because on a day where we wanted you to feature a native Australian ingredient,
49:46and we've warned you about the pitfalls that you can have when it's too much,
49:51this is a classic example of being heavy-handed with one of those native Australian ingredients,
49:58and it's created a dish that it could well send you home.
50:02I'm so sorry to say that.
50:04Dot.
50:04Dot.
50:05I think the first thing is that it's very well made.
50:10It was a really lovely texture.
50:14But you have to be really careful when you're working with one ingredient,
50:17and you're tasting it over and over again,
50:19that you're not losing sight of it.
50:21Mm.
50:22Because for that to be so out of balance is very uncharacteristic of you.
50:34Thank you, sir.
50:38OK.
50:38Next call, please, Aliona.
50:41I made a ooray curd and lemon myrtle meringue tart.
50:46Feels like I'm looking at one of these.
50:48You know what I mean?
50:49Yeah.
50:49It's very floral.
50:50I think this is the most intentional and well-executed use of the Australian ingredients that I've tasted so far.
50:58Like, it's just so 100% hooray.
51:01But it's not overpowering.
51:03Oh, my gosh.
51:05Jackie!
51:09Today, I've made a ooray plum con chua, which is a Vietnamese sweetened sour soup.
51:15Thank you for introducing us with a dish from Vietnam.
51:20It is absolutely superb, the way you've cooked your fish.
51:23The depth in your broth is gently strong.
51:27Your noodles are lovely.
51:28It really, really worked very well.
51:30So, thank you.
51:32Oh, Jackie!
51:35Hannah!
51:37You look cute.
51:39I have made dark chocolate mousse, ooray plum gel, macadamia crumb, ooray plum, chantilly cream.
51:46Like a really, really weenie bit of chantilly cream.
51:50I have regrets.
51:51In my head, it was like three times that size.
51:54It's not the size of the dog in the fight, it's the size of the fight in the dog.
52:00It's an interesting one, Hannah, because the bones are here and, you know, it's kind of got that Australian black
52:04forest flavour going on.
52:06So, there's heaps of potential, but you said yourself you didn't get to do as much today as you would
52:12have hoped.
52:12Yeah.
52:12And when you've got a bunch of amazing dishes being cooked behind you, you might actually end up being part
52:18of the conversation, even though we really enjoyed the flavours.
52:21Yeah.
52:21Thanks, Hannah.
52:22Thanks, guys.
52:23Grace.
52:25I've made lemon myrtle frittemisto.
52:28Grace, the squid, perfectly cooked for me.
52:30And I loved that lemon myrtle salt.
52:33Then we get to the prawn.
52:35Closer to the head.
52:36It was more undercooked.
52:38So, you might be talked about around the bottom, I'm sorry to say.
52:41Thanks, Grace.
52:46Luke, you're next.
52:49This lily-filly, milly-filly isn't quite up to scratch.
52:53I'm worried about the pastry and the creme pats too thick.
52:58This is probably the dish that's going to send me home and I've got no one to blame it myself.
53:12Luke, what have you made us?
53:13I've made a lily-filly, milly-filly.
53:18I wouldn't say it's the prettiest milly-filly I've seen.
53:21No, it's about what's in here.
53:22That's what matters.
53:23That's what matters.
53:24Shall we see?
53:47Luke, quite ambitious to make a mill for you in 75 minutes.
53:52The flavour of the lily-filly curd is delicious and the pastry is amazing.
54:00So, thinking on your feet, cutting those burnt edges off was absolutely the right thing to do.
54:04But the creme pats, it's quite bouncy still.
54:07Yeah.
54:09You shouldn't be able to do that.
54:10Yeah.
54:13So, yeah.
54:14Some flaws, but also some wins.
54:17Thanks, mate.
54:20Beautiful flavour.
54:21You know, lily-pilly forward.
54:23It's nearly like lily-pilly sherbet.
54:26I think we've actually done a lily-pilly sherbet and, yeah, definitely got that vibe.
54:30Well done for that, mate.
54:31Thanks, Luke.
54:38It is amazing to see what magic you put up.
54:42And thank you for just knocking my socks off.
54:45It's amazing, you guys.
54:46Keep up the great work.
54:48Having you in the kitchen today was such a treat.
54:50Your energy is electric.
54:52Put your hands together for this absolute superstar!
54:54Thank you!
54:59Australian native ingredients are incredible to work with.
55:02They can take your dish to another level.
55:04Some of you did it so well, you deserve a shout-out.
55:08Annabelle.
55:09A beautiful plate of cured coral trout.
55:13Vinnie.
55:13Your duck was the best Robert's ever had.
55:18Aaron.
55:19Your wattle seed ice cream was phenomenal.
55:23Well done, you three.
55:27Now, to the tough part.
55:36We saw some struggles today.
55:40Unfortunately, there was one dish that was overpowered by...
55:47The River Mint.
55:49I'm sorry, Dot.
55:51You're going home.
55:56Dot, we're gutted for you, mate.
55:58We know what an epic cook you are.
56:04Unfortunately, today, it just wasn't your day.
56:09Look around.
56:10You can see how sad we all are here.
56:13You're gonna be missed.
56:15Thank you all for, you know, being my mentors during this.
56:19And it's just been a dream come true to be here and to celebrate food every day and to think
56:24about food every day.
56:25You know, maybe not River Mint.
56:31But, um, it's been amazing, so thank you all for everything.
56:37I'm gonna miss Pat.
56:39We're honestly two beings in a pod.
56:41We have such a giggle up.
56:42She's just an amazing cook.
56:45Perfect sense of humour.
56:47Yeah, she'll be missed.
56:51And that's the way we all feel, Dot.
56:54From day one, you have brought up so much light into this competition.
56:59When you open that cafe, we will be your first customers.
57:04Don't worry about the cafe.
57:06I'm coming up for a spicy mark.
57:09Let's do it tonight.
57:13Oh, well, thank you.
57:15Should I say my goodbyes?
57:17Are you keen to get out of here?
57:18We've got somewhere to be.
57:20Spicy Mark's calling me.
57:22Go on, Dot.
57:23Bring it in.
57:28I think I've really found myself here.
57:31I've found my dreams here.
57:32And I feel like this has given me the taste of what I want my future to be.
57:37Maybe a honeymoon.
57:39Let's go on a honeymoon.
57:40God.
57:41That's a group hug.
57:42It's an absolute pleasure, Dot.
57:44I am really proud of myself, so, yeah.
57:47I feel like I'm winning.
57:48Give it up for Dot, everybody!
57:49Yay!
57:53Next week on MasterChef Australia.
57:56Please welcome Adriana Zumba!
58:00It's sweet week.
58:02And their first lucky dip is full of surprises.
58:07Oh!
58:10Oh, Dad!
58:13Oh, yeah!
58:16But they'll pull out all the stops.
58:19What are we going for?
58:20We're going to go all out.
58:21For the sweet smell of success.
58:25I loved it.
58:26It's absolutely delicious.
58:27I've never had anything like that before.
58:30Yes!
58:31I frickin' love this.
58:33This is phenomenal.
58:35Bing, bang, boom.
Comments