- 7 hours ago
2026.Season 18 Episode 58 - Judges vs. Contestants
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TVTranscript
00:00:01Previously on MasterChef Australia
00:00:04Please welcome the Duchess of Sussex, Megan Bronco!
00:00:12This very special guest
00:00:15Your time starts now
00:00:17Put everyone in a spin
00:00:20She has this like aura around her
00:00:23Thank you
00:00:27They all served up dishes that delighted the Duchess
00:00:32Rubbing my temples because I can't understand how this is so good
00:00:37It's just a very easy, craveable dish
00:00:41Feels very Michelin star to me
00:00:43Bravo!
00:00:44And Petro won immunity
00:00:46And his place in the semi-final
00:00:50Then, letters from loved ones inspired an especially emotional cook
00:00:57Love you yesterday, love you always Dad
00:00:59Oh my goodness, Vinny
00:01:02Which was the end of the journey for Casper
00:01:06I'm really proud of what I've been able to do
00:01:09And I've loved every minute of it
00:01:12You three are gonna need these
00:01:14Tonight, it's time to have some fun
00:01:18Go lads
00:01:19With the judges versus semi-finalists
00:01:23Hey, they're burning their dish
00:01:25They're burning it
00:01:26Shut up!
00:01:44Thank you gentlemen
00:01:52Oh, he's in his lights
00:01:54Here we go
00:01:55Nice, nice, nice
00:01:57Po and Jean-Christophe are wearing their cooking uniforms
00:02:04I think I know what's gonna happen today
00:02:06And I am so excited for it
00:02:17Vinny, Aaron and Petro
00:02:20All your efforts have led you to this point
00:02:24The semi-final is a pivotal stage in this competition
00:02:31But before we get to it, we should celebrate and have a little fun
00:02:37There will be two rounds today
00:02:41And in the first round
00:02:44You three will be ecstatic to know
00:02:47You won't be cooking
00:02:48Yes
00:02:49Yes, John
00:02:50Figures, we will be
00:02:52Yes
00:02:56I've been waiting for this
00:02:59I can't wait to stand on the other side and see how that all feels
00:03:02There is no elimination
00:03:05Andy's still on paternity leave
00:03:08Po and Jean-Christophe will be cooking
00:03:11And you three will be joining me to judge them
00:03:19Time to whip off those aprons and swap places
00:03:22Off you guys, come on!
00:03:25I am very excited
00:03:30The judges have been pretty nice to me
00:03:32So I'm not out to get them
00:03:33But it's gonna be good fun
00:03:44Are you all Jean-Christophe?
00:03:46Yes
00:03:47Don't get too comfortable guys
00:03:53In this first round Po and Jean-Christophe
00:03:55You'll be cooking head to head
00:03:57Mano a mano
00:04:04And I think I hear your hero ingredient arriving right now
00:04:12Cheeky cheeky
00:04:13Good morning
00:04:14Hello, thank you so much
00:04:16Here you go, enjoy
00:04:16Have a lovely day
00:04:17Oh we will
00:04:20What's everyone's guess?
00:04:21Corn?
00:04:27Please let it not be a capsicum
00:04:29Oh it's our pose
00:04:33Is it Davey?
00:04:39Today my friend
00:04:42You must hero
00:04:46The humble
00:04:50Potato!
00:05:01They both just went
00:05:04That's what you look like
00:05:05That's what you look like
00:05:08Alright, we're giving you
00:05:1160 minutes
00:05:12To cook a delicious dish
00:05:16The pantry and garden are open
00:05:21But remember
00:05:23The potato must be the centrepiece of your dish today
00:05:29The winner will receive
00:05:32Bragging rights for a whole 12 months
00:05:38The loser will do the washing up
00:05:42He's got the gloves ready
00:05:45Alright, final three
00:05:47Any words of advice for our cooks today?
00:05:51All the advice you gave to us this season
00:05:53Try to remember that
00:05:54Channel all of it and put it on a plate for us
00:05:58Will you do the honours?
00:06:00You're half way there
00:06:01Three, two, one
00:06:03Your time starts now!
00:06:12I need chicken stock
00:06:16I need butter
00:06:23Checking the conditions
00:06:25So runny
00:06:27Just strolling
00:06:34I need sugar
00:06:38Sugar
00:06:38Caster sugar
00:06:40You know, I feel like I've had my fair share of harsh feedback
00:06:43Probably warranted by the dishes that I've made
00:06:45She hasn't picked up the potato yet
00:06:47Oh, spinach, spinach, spinach
00:06:50Today's a chance for me to kind of get a dig back at the judges
00:06:54Some of that
00:06:55Ooh!
00:06:57At least, at least just one little dig, you know what I mean?
00:07:00I think that's it, yeah
00:07:01Go Poe!
00:07:02Go Poe!
00:07:06Lots of spinach
00:07:10I think a potato's a good one
00:07:12It's a neutral root vegetable
00:07:14I feel like Jon Kristoff could be at an advantage here
00:07:17I feel like I've seen him cook more with potatoes in my time
00:07:20Poe, she's a very versatile chef
00:07:24But sweets and Asian cooking I feel are her strengths
00:07:30Wow!
00:07:31She's wasting no time
00:07:33What are you cooking, Poe?
00:07:34I'm gonna do a...
00:07:36I'm gonna do a redemption dish
00:07:37I'm doing the dish that I went out on
00:07:39Oh my God!
00:07:40I gained a 12!
00:07:42It haunts me every day
00:07:46I'm kinda numb right now
00:07:48The dough was raw
00:07:49My pasta dough was raw
00:07:51Only in the plating, but it was
00:07:52I can see where she was going
00:07:54But I think the only thing that got in the way of Poe today
00:07:59Is Poe
00:08:00Yeah
00:08:01So it's a Sardinian dish
00:08:04And it's a semolina dough
00:08:06And you stuff it with potato and mint
00:08:08It's quite unusual
00:08:09And a bit of pecorino
00:08:13So I'm doing my own little spin on it
00:08:15And um...
00:08:16Kind of making it a bit Frenchy
00:08:18Nice!
00:08:19Ooh la la!
00:08:21Not just cooking for the win
00:08:22Cooking for redemption!
00:08:23Johnson!
00:08:31First, I told you
00:08:33Let's go crazy
00:08:35If you need any help taking anything
00:08:36You let me know, chef
00:08:37Oh, thank you!
00:08:38I'll give you $50 if you vote for me
00:08:41The bribes have started
00:08:44Freshers off, this is just a fun day
00:08:46It doesn't mean I'm not going to be pestering them
00:08:48Like they pester me throughout my cook
00:08:51For the last minute
00:08:54Go JC!
00:08:56Little faster I think
00:08:57Oh my god!
00:08:59So much alcohol!
00:09:01Very French
00:09:02Looks like he's just having free drinks
00:09:04Yeah!
00:09:05Is there any potatoes in there?
00:09:07Come on chef!
00:09:0860 minutes goes quick
00:09:11Alright boys, so
00:09:12This is the point where we get together
00:09:14And we have a little chat about what's going on
00:09:16What we're concerned about
00:09:18What we're excited about
00:09:19So obviously we have Jean Christophe
00:09:21Yes
00:09:21Versus Poe
00:09:22Yes
00:09:23Heroing the humble potato
00:09:25Yes
00:09:25What do you want to see?
00:09:27From Jean Christophe I want to see some real
00:09:30High-level French technique
00:09:32What am I going to be doing?
00:09:33I want to see some layering of flavours
00:09:35Yep
00:09:35And I want to see finesse
00:09:37Okay, so all the things that he asked you for
00:09:39Yes
00:09:40All the time
00:09:40Well that's fair!
00:09:41Exactly
00:09:41That is completely fair
00:09:42Yeah
00:09:43What do you think Aaron?
00:09:44I think the same
00:09:45I'm a bit worried about Jean Christophe
00:09:46I don't see any potatoes on his bench right now
00:09:48I just see a lot of alcohol
00:09:51I think the beauty about food and what I want to see today is I want to be surprised
00:09:55I want to try something I've never had before
00:09:57Something unexpected
00:09:58Something unexpected
00:09:59Unexpected but potato
00:10:00We say that all the time
00:10:01Yeah
00:10:01Wow
00:10:04Who do you think is going to win this challenge?
00:10:08You know Poe, she's going all out for it but then again Jean Christophe hasn't won before
00:10:14Yeah
00:10:14He's got a lot more motivation as well to pull this one out
00:10:17So Andy won last year, Poe won the year before Jean Christophe
00:10:21He's the only judge who hasn't won this challenge
00:10:23Yeah
00:10:24He's won Michelin Stars but not this challenge
00:10:26Exactly
00:10:27Exactly
00:10:28Shall we go see what they're cooking?
00:10:29Yeah
00:10:29Yes
00:10:30Let's do it
00:10:31I know this looks very crumbly guys but that's how this dough is
00:10:36Just in case you're thinking what the hell is that idiot doing?
00:10:42Actually, maybe it is a bit dry
00:10:47Okay, I don't need the glasses right now
00:10:50Hey Poe
00:10:50Hiya
00:10:51This is the most chill I've ever seen you
00:10:54Really?
00:10:55In the last three years
00:10:55You call this chill?
00:10:57Yes
00:10:57Maybe it's because I've made this dish three times
00:11:00Oh
00:11:01So this is double redemption
00:11:04It is double redemption
00:11:07What are you making?
00:11:08I'm doing this dish called colorgione
00:11:11It's essentially a sardinian potato dumpling
00:11:14But I'm changing the sauce
00:11:16Poe
00:11:16I'm changing the sauce
00:11:17Because I learnt something in your veluté class
00:11:20Oh yes
00:11:21But yeah, that's my dish
00:11:23So Poe, you've got the sardinian potato dumplings and veluté
00:11:26What's in your veluté?
00:11:27It's going to be Jerusalem artichoke
00:11:30I really want to do a really beautiful crimp
00:11:33I want to show you guys something that you've never seen before
00:11:36So it's going to look rad
00:11:38Oh my god
00:11:40Um
00:11:42Let's get out of here
00:11:42She needs every single minute
00:11:44She needs every single minute
00:11:45She's just
00:11:45Watch from the sidelines
00:11:47Go away now
00:11:47Bye
00:11:48Thank you
00:11:49Thank you
00:11:49I cannot let Jonka stuff beep
00:11:54Cannot
00:11:54You've got 45 minutes to go
00:11:57Oh my god
00:12:02I'm so stressed
00:12:05Come on, let's go
00:12:06Time's taken
00:12:07Let's go chef
00:12:10I'm good
00:12:11I'm excited actually
00:12:12To be given
00:12:13A tremendous ingredient
00:12:15Potato
00:12:17Oh that's clever
00:12:18Yep
00:12:18Oh
00:12:19Oh
00:12:21Can you put the packet
00:12:22What?
00:12:24He's doing the Vinnie style
00:12:25He leaves it wrapping on the butter
00:12:27Have you seen that technique before?
00:12:29Never
00:12:29Never have I either
00:12:30So
00:12:32I'm hoping to use the potato
00:12:34In four different ways
00:12:37Here comes the alcohol
00:12:39There we go
00:12:43I think I want to win
00:12:45Yeah because
00:12:46I want to win because
00:12:48I think it would be a privilege to win something on mastership
00:12:51Of course
00:12:51I've been here for three years now
00:12:53So why not?
00:12:54But you know
00:12:55I'm against a legend there
00:12:57Um
00:12:57So yeah
00:12:58It's a lot to do
00:12:59Yeah
00:13:01Now
00:13:02I think he needs a bottle opener
00:13:05Can somebody open this for me?
00:13:06That would be lovely
00:13:07Yeah sure
00:13:07Thank you
00:13:08I got you
00:13:10Wow
00:13:11Sofia you look fantastic
00:13:13Look I don't think that flattery is going to help you today
00:13:17I'm putting my full faith in you as a chef
00:13:20What are you making us with potatoes?
00:13:22So
00:13:23I'm thinking of several dishes I used to do
00:13:25Which I used to enjoy
00:13:26So I'm going to take a bit of here all of them
00:13:28And put it in one dish
00:13:30Which is steep
00:13:31I don't know how it's going to look like
00:13:35So the first one
00:13:36I'm going to be doing some potato
00:13:38Which is going to be layered around
00:13:39And in the center
00:13:41Some chicken mousse
00:13:42Then I'm going to do some
00:13:44Little potato crisps
00:13:46Then I'm hoping to do some potato pearls
00:13:48Then I'm using to use the water of the potatoes
00:13:50The liquid
00:13:51To combine into my sauce
00:13:53So there's four lemons
00:13:55Wow that's
00:13:56Cheers for the
00:13:57That's a lot
00:13:57Yeah
00:13:58It's a lot
00:13:59That is a lot of elements
00:14:02Jean-Christophe there's only 45 minutes time
00:14:05I know
00:14:05Thank you very much to
00:14:07Where's the clock
00:14:07Oh yes
00:14:09Jean-Christophe
00:14:10You just spent five minutes
00:14:11I know
00:14:12I know
00:14:12You know what
00:14:13Do you know how to say
00:14:14Hurry hurry quick quick in French
00:14:16Allé
00:14:16Allé
00:14:18Allé
00:14:18Go Jean-Christophe
00:14:20Go Jean-Christophe
00:14:20Allé
00:14:21I have no idea
00:14:24What Jean-Christophe is trying to make
00:14:27I think it's potato four ways
00:14:29But I
00:14:30It's just
00:14:31I
00:14:31I have no idea
00:14:34I just hope that when it's in front of us
00:14:36It makes more sense
00:14:37It's more obvious
00:14:37Mmm
00:14:38But it's not filling me with confidence
00:14:40Yeah
00:14:40I think the real question is
00:14:42Is
00:14:43If he's even going to get a dish up today
00:14:45He's so relaxed for 45 minutes
00:14:55Oh my god
00:14:56No one look at my bench
00:14:59Looks good Po
00:15:00The whole table day
00:15:02Judges week in week out have been putting us under immense pressure
00:15:06And today's the day where we put it back on them
00:15:08I'm gonna get a bit of fun
00:15:09And I'm all here for it
00:15:11I'm very excited
00:15:12But oh my god
00:15:14It's the same
00:15:15Every year I'm like
00:15:16I'm gonna be so polished this year
00:15:17And it just never is
00:15:18I won't have time to do that
00:15:21I won't have time to do that
00:15:22I won't have time to do that
00:15:23I won't have time to do this
00:15:25Time's getting away from me
00:15:26I've got 30 minutes left
00:15:28I've got my dough done
00:15:30I've started my velouté
00:15:31My filling's made
00:15:32Yum
00:15:32I'm having mega flashbacks to my time in the kitchen
00:15:36And as much as I love it
00:15:37There is some kind of you know
00:15:39Relived trauma
00:15:42A bit of sugar
00:15:45Every day
00:15:46No joke
00:15:47Every day
00:15:48This dish comes across my mind
00:15:51Flipped across my mind
00:15:52And goes hello
00:15:52And I'm gonna put it to rest finally
00:15:55I'm gonna put it to bed
00:15:57You've got 30 minutes to go
00:16:05Oh
00:16:05There you go
00:16:06There's the potatoes
00:16:07Yeah
00:16:08Finally
00:16:10Finally got potatoes
00:16:13Oh
00:16:14So sick
00:16:15Did he just take a bite?
00:16:17Yes
00:16:20John Kristoff has been a little bit of a madman
00:16:24It's 30 John Kristoff
00:16:25Ah
00:16:26No way
00:16:27Yeah
00:16:27Oh God
00:16:29He's having lots of Chitter Chats
00:16:31You need anything Poe?
00:16:32No I'm good thank you
00:16:34But less Chitter Chats more cooking
00:16:36I'm so excited to cook on the front of them
00:16:38And all of them
00:16:39Honestly I am
00:16:40Because it is something you share
00:16:42Yeah?
00:16:43But I'm a little bit behind
00:16:48Ah
00:16:49Ooh
00:16:50Ooh JC
00:16:51Oh
00:16:55Whoa
00:16:55It worked
00:16:57Chef
00:16:57I can't believe this
00:16:59Look at that
00:16:59He's impressive
00:17:00Don't
00:17:00Yes Chef
00:17:02So the sauce is on
00:17:03But it's gonna take at least 20 more minutes
00:17:05Before I use the juice of the potato
00:17:07But the full potato to thicken my sauce
00:17:09And I'm about to make chicken a chicken mousse
00:17:12Right
00:17:12Now
00:17:14Yeah
00:17:15It's tight
00:17:15Of course it's very tight
00:17:16Poe, Jean Kristoff
00:17:18You have 25 minutes to go
00:17:21You have 25 minutes to go
00:17:21I can move on
00:17:22Flour
00:17:23That's flour
00:17:24That's flour
00:17:28Running out of time
00:17:30Chef, um
00:17:31Whereabouts are the potatoes?
00:17:33The potatoes
00:17:34The potatoes
00:17:35Um
00:17:36The first lot which I was on the boat is this one
00:17:39Okay
00:17:39If I don't put this in the steamer in the next minute
00:17:42I'm done
00:17:43That's it
00:17:44How long does it take to steam to cook through?
00:17:46It should take
00:17:4820 minutes
00:17:49Mmm
00:17:50Okay
00:17:51So now I'm making a chicken mousse
00:17:53A lot to do still
00:17:54So this is gonna have to go in the steamer
00:17:56Yeah, yeah chef
00:17:57All right
00:17:58Thank you chef
00:17:59Look at you
00:18:00You're nearly a chef
00:18:02Jean Kristoff wanted several potato elements on his dish
00:18:05What the hell am I doing?
00:18:07But
00:18:08At the moment
00:18:09I'm doubting whether he can finish any of them
00:18:11He's so far behind
00:18:12Chicken mousse
00:18:13Which hasn't been eaten yet
00:18:15It needs 20 minutes to cook
00:18:17Yeah
00:18:18The potatoes in the oven are
00:18:19I can't see how he can get this done
00:18:24Let's see
00:18:25Yes
00:18:26Oh
00:18:27Beautiful
00:18:28The nutmeg
00:18:28If any of you are feeling a little bit traumatised
00:18:31Just get yourself a position as judge
00:18:33So that you can come back once a year
00:18:35And try and redeem yourself
00:18:36Wait for a requirement challenge
00:18:38Yeah, you just wait
00:18:40It's coming
00:18:43Everything has to support the potato
00:18:45Because that's the hero
00:18:47And that's why I've chosen the Jerusalem artichoke veloute
00:18:50It has this sort of subtle note of nuttiness to it
00:18:54Like me
00:18:56Subtle note of nuttiness
00:18:58It tastes delicious
00:19:00I'm really happy with it
00:19:02Are you happy?
00:19:03Is everything tasting good?
00:19:04I'm happy
00:19:04Have you left yourself enough time to make pretty little dumplings for us?
00:19:06I feel like I have
00:19:07I mean I haven't started them which is a problem
00:19:09But
00:19:10I know
00:19:11I know
00:19:11I know
00:19:12I know
00:19:14I know
00:19:15It's a rollercoaster in there
00:19:16Wow
00:19:17It's a rollercoaster
00:19:18You're gonna pull it
00:19:19I'm gonna pull it
00:19:20I'm gonna pull it
00:19:20Let's go Poe
00:19:23Oh
00:19:23Oh no
00:19:25Oh my hands
00:19:26Oh
00:19:29These little fingers go
00:19:30Oh we've got to see the crimping
00:19:34No one does it as fast as you
00:19:36Oh my god
00:19:36Oh my god
00:19:38Watching Poe work is just amazing
00:19:40Oh
00:19:41Oh
00:19:42Look at that
00:19:43Come in
00:19:44Thank you
00:19:45Thank you
00:19:46This is a masterclass in its own
00:19:47The crimping on her dumplings
00:19:49It's just perfect
00:19:51And I don't even know why I'm surprised
00:19:53It's Poe
00:19:54Beautiful Poe
00:19:55That is very cool
00:19:56That is very cool
00:19:57Imagine that
00:19:58Her redemption would be beating a Michelin star chef
00:20:00Jean Christophe Poe
00:20:02You are stressing us out
00:20:04You only have five minutes left
00:20:06Oh
00:20:07Come on
00:20:11Come on
00:20:13Come on
00:20:14Come on
00:20:15Come on
00:20:15Yeah, darling
00:20:16Queen
00:20:19Where is Jacey?
00:20:20Where are you asparagus?
00:20:24Where is he?
00:20:25Where is he?
00:20:26Where is he?
00:20:26Where is he?
00:20:28The last one
00:20:29The last one of the season
00:20:31Jean Christophe is really freaking us all out
00:20:34Now he's back! He's back? Let's go!
00:20:37Come back! Come on, Jack! Come on, come on!
00:20:39Quick, Joe, Kristoff!
00:20:42Asparagus? Where's the asparagus come from?
00:20:44Three minutes to go, and Jean-Christophe starts adding new ingredients to his dish.
00:20:48What is he doing?
00:20:51Allez, allez, allez! You only have three minutes to go!
00:20:57David! Come on, chef! Come on, coach!
00:21:00What am I doing?
00:21:06It's a dumpling on the plate!
00:21:08Go, Pope!
00:21:10Oh, beautiful ball!
00:21:14It's a ball.
00:21:16Where's my glasses?
00:21:19Get it on the plate! One minute to go!
00:21:21Oh, my God! One minute! One minute!
00:21:25Come on!
00:21:25No way!
00:21:27Ow, ow.
00:21:28His plate is empty!
00:21:31I'm stressing, I'm stressing.
00:21:33Shev! Come on!
00:21:35I feel like I'm at the circus watching JC.
00:21:39He's got that ball, yeah.
00:21:41Come on, Shev!
00:21:47Yes!
00:21:48Yes!
00:21:49Yes!
00:21:50Yes!
00:21:51Yes!
00:21:52Come on!
00:21:54He is here, there, everywhere.
00:21:57There's ingredients flying.
00:21:59Come on, there we are!
00:22:00I need you!
00:22:01I don't want to do the machine!
00:22:04Things are popping off.
00:22:06What is he going to get on this plate?
00:22:07For glory in shape!
00:22:109!
00:22:118!
00:22:137!
00:22:146!
00:22:155!
00:22:164!
00:22:183!
00:22:182!
00:22:201!
00:22:22Woo!
00:22:24Woo!
00:22:26Woo!
00:22:28Woo!
00:22:28Woo!
00:22:28Woo!
00:22:29Woo!
00:22:29Woo!
00:22:30Woo!
00:22:34Woo!
00:22:35Woo!
00:22:35I'm not sure if I've done enough to beat John Kristoff.
00:22:38Good luck, yeah?
00:22:40He is a Michelin star chef, so he knows his stuff.
00:22:42Only time will tell who's going to do the dirty dishes and there's a lot of them.
00:22:57I don't know about you guys, but my blood pressure went up about 20 points watching
00:23:03that cook.
00:23:04Yes.
00:23:05But now we're going to let your dishes decide who wins today.
00:23:08The first dish we want to taste is Jean Christophe.
00:23:16Jean Christophe got his mousse steaming late, so I don't know if it's going to be cooked through.
00:23:22Go chef!
00:23:24Plus, he was literally throwing things onto his plate at the last minute.
00:23:29Good luck, Tanik!
00:23:30But it all comes down to taste, so who knows?
00:23:34Hello, everyone.
00:23:35Hello.
00:23:37Jean Christophe, what have you made?
00:23:40Right.
00:23:41It's two titles.
00:23:42Which one do you want?
00:23:43French or English?
00:23:44French.
00:23:45Autour du monde sur une pomme de terre.
00:23:49English.
00:23:51Around the world, flying with potatoes.
00:23:55OK.
00:23:57Around the world, flying with potatoes.
00:24:01Right.
00:24:01So, a steamed daryol with a chicken mousse, some sliced desiré potatoes, served with some
00:24:09elements of asparagus, shiitake.
00:24:14Um.
00:24:16I was just about to explain my garnish.
00:24:19Long chives.
00:24:20Long chives.
00:24:24And, uh, on the side, a sauce.
00:24:28A sauce is so important.
00:24:32Shall we taste?
00:24:47Oh, please don't do that.
00:24:52Is that what I do?
00:24:54Yeah.
00:24:55Yeah.
00:24:55Yeah.
00:24:56Yeah.
00:24:57It's like watching myself on the mirror.
00:25:00Yeah.
00:25:02Yeah.
00:25:08Yeah.
00:25:11Jean-Christophe, it is clear from your techniques and from the depth and the layers in your sauce
00:25:18that you are a classically trained French Michelin-starred chef.
00:25:24The mousse is beautiful and light.
00:25:26Nice potatoes are delicate, perfectly formed, but I think because you ran out of time at
00:25:32the end, the visuals were covered up by your long chives.
00:25:37Chef, the mousse was really nice and light, like Sophia said, and the beautiful layers
00:25:42of your potatoes were really, really lovely.
00:25:46I think these little crispy potatoes, oh, really, really well done.
00:25:51The sauce is amazing.
00:25:53It's silky.
00:25:53It's layered.
00:25:54I was very impressed with the way that you just threw in all the alcohols without any
00:25:58measurement.
00:25:58You just went off feel and you knew how to balance the sauce beautifully.
00:26:01The way that you made the potatoes so fine in that Dariel mold was beautiful when it came
00:26:07to the table.
00:26:08So I'm just going to keep it simple.
00:26:11for me, it's about that sauce and the sauce is amazing.
00:26:18It is curving.
00:26:20I love the sauce.
00:26:21I could drink it out of a jug.
00:26:24Thank you for your lovely comments.
00:26:34The next dish we'd like to try is Poe's.
00:26:39Poe's dumplings look so beautiful and so refined.
00:26:42I'm really team Poe today. I really want to see her get this dish redemption.
00:26:47Oh my god, this is legitimately scary.
00:26:50So Poe, what have you made for us today?
00:26:53I have made a riff on a Sardinian dish called Colorgione.
00:26:59And it's a potato dumpling essentially, stuffed with potato, a bit of pecorino and mint.
00:27:08This is the third time you've cooked this dish in the competition.
00:27:13It is.
00:27:14How do you think this one went?
00:27:16I think, I think I've actually done okay.
00:27:18You think you've done okay?
00:27:19Yeah, yeah.
00:27:21Alright, shall we dig in?
00:27:38Poe.
00:27:39Yes, Aaron.
00:27:42I love this.
00:27:50Aaron, even Poe.
00:27:51Can you tell?
00:27:54Everything from the crimping, to the layering of the flavours, to the balance.
00:27:59I thought I'd miss an aspect of texture, but with the chewiness of the wrapper, it was beautiful.
00:28:05So, very well done.
00:28:06Oh, thank you.
00:28:08The amount of mint that you put into your potato filling is just so spot on.
00:28:12It just adds this little bit of zing, bit of freshness, but you still get that lovely texture of the
00:28:18potato in there.
00:28:18Okay.
00:28:19I loved the filling of your dumplings.
00:28:22The potato filling is really good.
00:28:23The chew of your dumpling is also really, really lovely.
00:28:26And the crimping is perfect, as you always do.
00:28:31Really, really good dish.
00:28:33It's actually very nostalgic around the potato and mint filling in a dumpling is like what we make at home
00:28:42with our mint raviolis.
00:28:44I love this poem.
00:28:46You're an artist, Poe.
00:28:47You're an artist.
00:28:48Yeah.
00:28:48Third time lucky.
00:29:05That was definitely a battle for the ages, but there can only be one winner.
00:29:12The winner of today's face-off is...
00:29:20Poe!
00:29:28It never gets old, this feeling.
00:29:34And don't worry, Jean-Christophe, the boys have something for you too.
00:29:43That's a good kiss, my boy.
00:29:45That's a good kiss, though.
00:29:52There it is.
00:29:54Okay.
00:29:55Fun's over.
00:29:56In round two, you three are gonna need these.
00:30:02Let's go, lads.
00:30:04Back in my apron and I feel at home again.
00:30:06This is the way I'm meant to be and I'm excited to cook.
00:30:10This round is a team challenge.
00:30:13Yes.
00:30:14Yes.
00:30:15Your task is to cook a finals feast.
00:30:19Ooh.
00:30:20Ooh.
00:30:21Ooh.
00:30:22Both teams have 75 minutes.
00:30:26You're obviously professional, so it shouldn't be a problem, right?
00:30:30I want to see two mains, at least three sides, and something sweet from each team.
00:30:40Ooh.
00:30:42Oh, my God.
00:30:43These are great.
00:30:45This is good.
00:30:46And while I'm confident I could devour each feast by myself, I would love some company down
00:30:52here.
00:30:52Ooh.
00:30:53Ooh.
00:30:55Come on down.
00:30:58Dot.
00:30:59Yay!
00:31:01Oh, my gosh.
00:31:03I am the new judge.
00:31:05Meghan Markle, Dot McHugh.
00:31:09And maybe somebody's suave.
00:31:13Ooh.
00:31:15Just kidding.
00:31:16Luke!
00:31:17Come on down!
00:31:17Oh, Luke!
00:31:20This is honestly a dream come true.
00:31:23Like, I was just praying that by some miracle she would call out my name.
00:31:27Come on down, Lukey!
00:31:29You're okay?
00:31:31I wouldn't quite say Andy's job is in jeopardy, but I will say you might just want to think twice
00:31:35about the next time he has a baby.
00:31:37Luke, Dot, any words of advice for our cooks today?
00:31:40We want to see something amazing today.
00:31:43We want flavour, we want textures, and we've come hungry.
00:31:50Yeah, more is more.
00:31:52Are you ready to get going?
00:31:53Oh, yes!
00:31:54Oh, come on!
00:31:55Come on!
00:31:56Come on!
00:31:57Come on!
00:31:58The time starts now!
00:32:01It does!
00:32:02It does!
00:32:04And they are off.
00:32:05It is Poe and Jean-Christophe versus our top three.
00:32:09Come on, guys!
00:32:10I can't lie, I really want the boys to win.
00:32:20The time starts now!
00:32:34We've already got some planning at play.
00:32:36Okay.
00:32:38That was a great match.
00:32:39That was a great match.
00:32:40I want to do dessert.
00:32:41Is that a go?
00:32:41Yeah, of course, you can do whatever you want.
00:32:43Okay.
00:32:43Tell me first what you want to do, and then I can adjust.
00:32:45No.
00:32:45No, I think the other way around, because, like, I can adjust to French.
00:32:49So, I was thinking of doing Il Flutant, because it's really fast.
00:32:52Yeah?
00:32:53Okay.
00:32:53I love Il Flutant.
00:32:54Perfect.
00:32:55So, I was hoping to do something with red peppers for some reason.
00:33:00Nice and red, very, very fresh.
00:33:03Let's hurry up.
00:33:04Like a brandon.
00:33:04Like a brandon.
00:33:05Oh, yes!
00:33:05Yeah, that's what I meant.
00:33:07You're so good.
00:33:07They look so excited.
00:33:08So, we're going French.
00:33:10I'm so interested to see what happens here.
00:33:12Me too, but I think these are going to work so well as a team.
00:33:15They know each other's flavors, they know how to work together.
00:33:18Yeah.
00:33:19What am I getting again?
00:33:20Steak, potatoes, eggs.
00:33:23Oh, blue.
00:33:24It'd be pretty cool to be the first ones to beat the judges and actually have those bragging rights.
00:33:29I'm so ready.
00:33:30Bring it.
00:33:30Let's go.
00:33:32The concept for our finals feast is boys' barbecue.
00:33:35We're going to hit hard with, like, the proteins.
00:33:37We've got a big piece of tomahawk steak with these beautiful prawns as well that will butterfly.
00:33:42And have all these accompanying sides that will play well with all the different flavors.
00:33:46Do you know what you're doing or are you just shopping?
00:33:47Plan.
00:33:48What's the plan?
00:33:49I'm on meat.
00:33:50Yeah.
00:33:50Yeah.
00:33:51Seafood.
00:33:52I'm going to be on dessert today.
00:33:54Ooh.
00:33:56So we're all trying to place our strengths.
00:33:58We've been cooking with each other for six months now.
00:34:01It's almost telepathic in a sense.
00:34:04Do the shallots for them first.
00:34:05I'll get the stock on first.
00:34:06We get to all band together and cook.
00:34:09You know, for a common goal, bragging rights today.
00:34:13Woo!
00:34:13Woo!
00:34:16Woo!
00:34:17Come on boys, let's go.
00:34:18I want to see some asyl.
00:34:20The judges have not left.
00:34:22Fair bet.
00:34:26Yeah.
00:34:28You're talking about potato, I think, well, as a French thing, what do you think?
00:34:32Yep, excellent. And then I'll do a couple of salads.
00:34:35Just, do you trust me?
00:34:36What do you mean, not trust you?
00:34:37Yeah, okay, all right.
00:34:38I've been with you for three years.
00:34:40How's the team dynamic, Poe and Jean-Christophe?
00:34:43That is...
00:34:43He's just come second place, but he's the Michelin star head chef.
00:34:46Yeah, but Poe moves to the beat of her own drum, also.
00:34:50So this teamwork's going to be interesting.
00:34:53Definitely Orange and Ferdinand, classic French.
00:34:55Yeah, it's definitely Frenchy.
00:34:59Okay, I'm not quite sure what Jean-Christophe is doing,
00:35:03but there's chicken and there's a fish dish.
00:35:06Oh, he's also doing a potato dauphinoise.
00:35:09And then I'm also going to do a dessert, which I'm going to do an inflatant.
00:35:15I'm just staying out of the hurricane's way and letting him do his thing.
00:35:23Sorry, best face ever.
00:35:24All right, guys, I'm going to be on dessert and sauce today, all right?
00:35:28All right, yeah.
00:35:29We're working really well.
00:35:30I'm really happy with the flavours.
00:35:31I'm really happy with what we've got going on here.
00:35:35Our barbecue feast is looking great.
00:35:38Vinny's killing it on the steak.
00:35:40Aaron's prawns look amazing.
00:35:42How many prawns do you want?
00:35:43Like six.
00:35:44And I'm on dessert.
00:35:47Wow.
00:35:48Hello, final three.
00:35:49Hello.
00:35:50Hello, boys.
00:35:51How are we going?
00:35:52Hello, God.
00:35:53I'm great.
00:35:54Who's the lead singer in the band?
00:35:55Me.
00:35:56All right, here it is.
00:35:58Well, today I'm in charge of dessert.
00:36:00So I'm making a chiffon, slunge, strawberries, and figs, and my sneaker.
00:36:04So did you just say you're making a chiffon against Poe?
00:36:07That's a great point.
00:36:11Yeah, but if I can knock it out of the park, it'll be pretty cool.
00:36:16We'll see.
00:36:17You're going to have to nail it.
00:36:19And if you do, I'm excited to see what happens.
00:36:21But if you don't, it can be a bit of strife.
00:36:25Good luck.
00:36:27Nail it.
00:36:28I don't like how comfortable Luke looks at the moment.
00:36:32What is that smell?
00:36:35There's too much power for a young man like that.
00:36:38And I think he's going to abuse it just a little bit.
00:36:43They're facing each other, but there hasn't been any banter.
00:36:46I want to win.
00:36:47I want to have fun.
00:36:48We are match fit, and we have numbers on our side.
00:36:51I think we're in with a good chance today.
00:36:57This little family is looking forward to a feast.
00:37:01You've got 45 minutes to go.
00:37:03We got it.
00:37:04Woo!
00:37:08Come on out.
00:37:09Five minutes to go.
00:37:12It's like from the top, we're watching lots of little busy ants
00:37:15just doing a heck of a lot of stuff at once.
00:37:18The boys are doing Sunday barbecue vibes.
00:37:22All right, Aaron, do you reckon you could watch that
00:37:23while I go sass the pantry for some sides?
00:37:26It's like really vibing the barbecue-ness with all the smoke.
00:37:29I don't know where it is, but something smell.
00:37:31It's mine.
00:37:32When I look over at Poe and Jean-Costophe,
00:37:35I've seen like these sick, floating islands that Poe's done.
00:37:39And then I cannot quite figure out what Jean-Costophe is doing, though,
00:37:43because he's got like toasted couscous, some chicken, lots of vegetables.
00:37:48They look fantastic.
00:37:51So you're on dessert?
00:37:52Yeah, I'm on dessert.
00:37:53So I'm doing il flottant, a steeped mandarin into the custard.
00:37:57Smell it.
00:37:58But I have to do two other sides.
00:38:00So I'm going to do anchovies over radish and parsley.
00:38:05Beautiful.
00:38:05Super bright.
00:38:06So lots of brightness.
00:38:07Sorry, I just have to quickly...
00:38:09Go to Jean-Costophe.
00:38:10OK, Jean-Costophe.
00:38:11How are you, Sophia?
00:38:12We're so good.
00:38:13We've just had a little update from Poe on what she's doing.
00:38:15So that must mean you're in charge of mains.
00:38:18Yes, I am, Ashley.
00:38:18What are you cooking?
00:38:19So I'm going to be doing a chicken dish, which is the drumstick.
00:38:25Then gratin du filois.
00:38:26Oh.
00:38:26So I decided to put some celery at the last minute, so I'm glad.
00:38:29Look at that.
00:38:30Yum.
00:38:30Gorgeous.
00:38:31I love it.
00:38:32That's my favorite root vegetable.
00:38:33Then I've got a lovely recipe to make a ratatouille.
00:38:35Beautiful.
00:38:36All right.
00:38:36So I'm just having to do that now.
00:38:37I've got some sweet potatoes in a microwave.
00:38:40Nice.
00:38:40That's for my fish dish.
00:38:43Job done, and then I do my dessert.
00:38:46Hold on.
00:38:46You're both doing a dessert.
00:38:48Ah.
00:38:53Okay, well, it's good.
00:38:54I don't have to do it.
00:38:56That's great.
00:38:57Poe, do you know Jean-Christophe is also doing a dessert?
00:38:59I have no control over the men.
00:39:01So are you guys talking?
00:39:03We don't need to because she knows what she's doing.
00:39:05I know what I'm doing, and we love each other so much.
00:39:09The dynamic between Poe and Jean-Christophe is really interesting.
00:39:13They are so solo workers.
00:39:17You know, they teach us to communicate, and who's the team leader?
00:39:20Maybe it's just perfect.
00:39:22There's not much talking, is there?
00:39:24No talking.
00:39:25I was like, there's no talking.
00:39:26Yeah.
00:39:27Has to be a team leader.
00:39:28And here they are.
00:39:30No team leader.
00:39:32No communication.
00:39:33They're breaking all the rules.
00:39:35The Jean-Christophe is doing a dessert as well because he wants to.
00:40:00All right, what am I doing now?
00:40:06What was I doing?
00:40:07It was around the 25-minute mark in The Last Cook where cyclone Jean-Christophe hit and it was a
00:40:14bomb site.
00:40:17And I think we're getting close.
00:40:20I can't believe this.
00:40:21This is the battle of the century.
00:40:24The judges versus the contestants.
00:40:28Poe and Jean-Christophe seem to be working completely solo,
00:40:31but together they have so much experience and a few Michelin stars on their side.
00:40:37This is going to finish slowly.
00:40:39Here we are.
00:40:39Now I can flambe.
00:40:42The boys are working together so well.
00:40:45Everything is going really smoothly and their barbecue face looks unreal.
00:40:49What are you going about these?
00:40:50They look beautiful.
00:40:51Competition is well and truly on.
00:40:54Oh, we've got some flames from JC.
00:40:58Hey, they're burning their dish.
00:41:00They're burning their food.
00:41:02Shut up.
00:41:05You got this, JC.
00:41:07The gantry vibes are very loud.
00:41:10Oh, Poe.
00:41:11They're loving it.
00:41:12And I'm hearing a lot of go Poe and go Jean-Christophe, and that's just not off.
00:41:17You know, they're on our team.
00:41:19Just because you got eliminated, that's not my fault.
00:41:21You know what?
00:41:22As long as we have some fun,
00:41:23and I reckon we're going to put up some really tasty dishes,
00:41:25I reckon we might be all right.
00:41:26We are working awesome as a team today.
00:41:29Our barbecue feast is coming along beautifully.
00:41:31Potato Grayson.
00:41:32We've got Aaron on the grilled zucchini side.
00:41:36Petro's making his cake.
00:41:37And I'm on the potato gratin.
00:41:40Luke, do you see the care I'm taking with every layer?
00:41:44I just want you to know that Jean-Christophe is also doing our gratin.
00:41:49Of course he is.
00:41:51Yeah, I think that's very, very well done.
00:41:53I definitely am a little bit concerned, you know,
00:41:55I'm making a French dish against a Frenchman.
00:41:59This is so important.
00:42:01Not having too much liquid.
00:42:03I haven't made potato gratin before.
00:42:07I know what it's supposed to be like,
00:42:10but I haven't actually made it.
00:42:15But you know what, I reckon I got it.
00:42:17It'll be fine.
00:42:17It'll be fine.
00:42:21Push me, push me, hurry up, hurry up.
00:42:24I don't even have to think of this anymore.
00:42:26We're not really a team.
00:42:28We're more like two chefs working in two different restaurants
00:42:31and hoping that our dishes and menus match.
00:42:34No, I think it's going to be okay, actually.
00:42:37I need some fish and some pepper.
00:42:40But I think Jean-Christophe decided he was going to do a dessert.
00:42:44But I convinced him not to.
00:42:46I'm going to get my stuff done on time.
00:42:49But I'm a bit worried about him.
00:42:53Just trying to get my two sides, my desserts pretty much done.
00:42:56And then I'm also onto my radish with anchovies
00:43:01and charred fennel with buzo reduction.
00:43:06Jean-Christophe, how are you?
00:43:08Super, so good.
00:43:09I'm happy with the dishes that we came to decide together.
00:43:13And I think we've got a big chance.
00:43:17Anyway, we have no choice.
00:43:18We are not going to embarrass us together.
00:43:23Contestants and judges, everything's riding on this cook.
00:43:26You've got 15 minutes to go!
00:43:28Woo!
00:43:32Luke's been riding his whole life for this one.
00:43:34Woo!
00:43:35Woo!
00:43:37Woo!
00:43:38What am I doing?
00:43:42You've got red, so it's a good one.
00:43:45That's how you're going.
00:43:45You've had a burst.
00:43:46One.
00:43:49My steaks are looking spectacular.
00:43:52They're presented beautifully.
00:43:53Looks beautiful, Vinny.
00:43:55Aaron's prawns are looking so delicious.
00:43:58Aaron.
00:43:59What?
00:43:59How you going?
00:44:00So far, so good.
00:44:01Our sides are looking really, really good.
00:44:03I've got some charred zucchini with a lemon and tarragon dressing
00:44:06and some endive and fig salad.
00:44:09All right, we're pretty good, yeah?
00:44:11Yeah.
00:44:11Petro's cake's in the oven,
00:44:13and it's time to check on my potato gratin.
00:44:15Hey, Aaron.
00:44:16Yeah, hear me.
00:44:17I think there's too much liquid in this.
00:44:20Cooked, but it's wet as.
00:44:22Bored out.
00:44:23How?
00:44:24Like...
00:44:28I check on my potato gratin, and it is so wet.
00:44:31It's like a soup.
00:44:32It's like a potato soup.
00:44:34So I decided that maybe I'll try and push a bit of weight on the potatoes
00:44:37to get a little bit of that excess moisture out.
00:44:41And maybe I just need to get them in the oven at full temp.
00:44:45I'm just hoping that that liquid evaporates and dries up,
00:44:48but if we don't, then we're definitely not in with a chance.
00:44:51Let's try it by fighting, yeah?
00:44:52Yeah.
00:44:56Yum.
00:44:59Whoo, come on, guys.
00:45:01Come on.
00:45:01It looks and smells incredible.
00:45:05Okay, ignore me.
00:45:06Just take everything from the oven.
00:45:08Yeah.
00:45:09Here we are.
00:45:09So first one.
00:45:10Oh, amazing.
00:45:11Yeah, of course it's bloody amazing.
00:45:13Look at that.
00:45:14The gratin de football.
00:45:15Now that's a gratin.
00:45:16That's nice.
00:45:16That's how you want your gratin to look.
00:45:18That is a gratin.
00:45:19Vinny, come over, look at that gratin.
00:45:22So far, so good.
00:45:24We got everything we need.
00:45:25That is one dish, two dish.
00:45:27You got a chicken.
00:45:28Watch out, it's very, very hot.
00:45:30Yep.
00:45:31Ratatouille, done.
00:45:32Now the fish dish,
00:45:33which is basically some half-cooked fish
00:45:37mixed with sweet potatoes
00:45:39and stuffed into a red paper baking oven
00:45:42with some mozzarella.
00:45:44Please, please, please.
00:45:47Bon appetit.
00:45:49Ah!
00:45:52Oh, my God.
00:45:53Poe and Jean-Christophe have pulled this out of the bag.
00:45:56Their French face is looking unreal.
00:45:59Here, just don't,
00:46:00because you damage the board.
00:46:02Well, finish me some oil, please.
00:46:04With what?
00:46:05Put some oil.
00:46:06Oil.
00:46:06Just a bit of oil.
00:46:07I got it, I got it.
00:46:08OK.
00:46:09Come on, come on.
00:46:10Come on!
00:46:14Petra, what about this cake?
00:46:16Yeah, got to get the cake out.
00:46:18I'm running out of time.
00:46:19This cake has taken a lot longer than expected
00:46:22because it's so big.
00:46:23I made the cake a little too big,
00:46:24which is why it took longer to cool, longer to cool.
00:46:28I want three even layers of cake,
00:46:30so I need to slice it evenly,
00:46:32remove the layers,
00:46:33and then start my piping.
00:46:36Oh.
00:46:38But my cake is still warm.
00:46:40Our boys could be in trouble.
00:46:43Which means that this cake would just collapse.
00:46:46Oh, my God, oh, my God, oh, my God, oh, my God.
00:46:47We might not get a cake up here.
00:46:50What is he doing?
00:46:52Oh, he's taking the top off.
00:46:55What?
00:47:05We want your dishes to be fantastic.
00:47:07Come on, two minutes to go.
00:47:13We just need to talk.
00:47:15I just need to remove them.
00:47:21Oh, he's going to decorate the whole thing in two minutes.
00:47:24Careful, Petro.
00:47:26At the moment, I'm focusing solely on my cake.
00:47:29That is my objective.
00:47:30This is my dish,
00:47:31and I do not want to not put up a cake.
00:47:35Petro, is it still hot?
00:47:37Yeah.
00:47:38There's no more time to cool down this cake,
00:47:41so I'm cutting it,
00:47:43there's steam coming out of it,
00:47:44but I have to ice it.
00:47:45I've got no choice.
00:47:47Oh, my God.
00:47:48This is so hot to watch.
00:47:50So I've got a Mastika Chantilly cream,
00:47:53and then I'll be putting my macerated strawberries on top of that,
00:47:56and I'll finish off with Chantilly cream all over.
00:47:59Oh, he's doing it.
00:48:02Can we wait?
00:48:03Don't worry.
00:48:04Let's go forward.
00:48:04We have the plan.
00:48:05Let's do that.
00:48:06Oh, my gosh.
00:48:07Let's get down to the wire.
00:48:08Go on, boys.
00:48:09Woo!
00:48:10Oh, my God.
00:48:12Get on the plate.
00:48:14Oh, my God.
00:48:14They've got to move it.
00:48:16Time is up in two,
00:48:18nine,
00:48:19seven,
00:48:21six,
00:48:23five,
00:48:23four,
00:48:24three,
00:48:25two,
00:48:27five.
00:48:28That's enough.
00:48:29Woo!
00:48:29Woo!
00:48:32Woo!
00:48:35Woo!
00:48:35Woo!
00:48:35Woo!
00:48:36Woo!
00:48:38Woo!
00:48:39Woo!
00:48:39Woo!
00:48:40Woo!
00:48:40It's actually a very nice bonding suit.
00:48:44We feel so close.
00:48:46Yeah, this has changed our relationship after making that cake at the end together.
00:48:50For three home cooks, I think we did a pretty bangin' good job, I reckon.
00:48:54In terms of flavour and what we've done, I think we're definitely in for the chance.
00:48:58It's amazing what you can do with no communication.
00:49:01Woo!
00:49:02Woo!
00:49:03Woo!
00:49:04Woo!
00:49:04I mean, we could be quantity over quality, but I'm feeling very confident.
00:49:08I think we've got some solid flavours, and I think we've balanced each other's flavours well.
00:49:13I think we're going to win.
00:49:17The first final feast we would like to try is by the judges.
00:49:21Woo!
00:49:23Woo!
00:49:26Woo!
00:49:28Woo!
00:49:31Woo!
00:49:32Woo!
00:49:33Woo!
00:49:33Oh, my goodness.
00:49:35Wow.
00:49:38Wow.
00:49:43Poe, Jean-Christophe, can you please talk us through your finals feast?
00:49:47Lots here.
00:49:47Jean-Christophe, do you want to start?
00:49:48Ready first?
00:49:49Oh, no, you start with the main.
00:49:50Oh, no, it's still going.
00:49:51OK.
00:49:53So I made crispy, spicy chicken gigolets,
00:50:00an oven-dry ratatouille,
00:50:04a gratin dauphinois,
00:50:06and a brandad of red peppers.
00:50:12I did a charred fennel with a orange and ouzo agridolce,
00:50:18radishes and parsley with a lemon anchovy dressing
00:50:22and il flottant, or floating islands.
00:50:31Are you going to eat all that by yourself?
00:50:34The answer, Vinny, is yes.
00:50:56When I eat these dishes, it is so clear to me
00:51:00that you are speaking the same language.
00:51:03Wow.
00:51:04I think you've understood each other on such a deep level with these dishes.
00:51:10It's all pretty Frenchy,
00:51:12but I think, Poe, you have been really considered in knowing what Jean-Christophe is cooking
00:51:19and very deliberately made beautiful support acts.
00:51:23This is the full package, as far as I'm concerned.
00:51:26I love it.
00:51:28It's a bit awkward to say, because I think, I kind of have to disagree with you when you say
00:51:32that you really like it.
00:51:32Go for it.
00:51:33Because I flippin' love it!
00:51:35It's so good!
00:51:40The chicken, the couscous on that is genius.
00:51:44The gratin is delicious.
00:51:45This little bad boy, pretty good.
00:51:47And I honestly reckon the other highlight is Poe's radish salad.
00:51:51Just the play of the anchovy and the parsley is, yeah, genius.
00:51:56I'm delighted to see that.
00:51:58Well, I feel like I've just walked into a little farm, restaurant,
00:52:03and the tastes are out of this world.
00:52:06This ratatouille, it's just every vegetable is singing.
00:52:11This gratin is beautiful.
00:52:14I don't think I've ever had better in my life.
00:52:17There's layers of flavour in there that you can't believe you get in 75 minutes.
00:52:23It's delicious.
00:52:24I can't wait to get into dessert.
00:52:43Poe, I want to pour this cream all over my body.
00:52:48It is so delicious.
00:52:53It's like incredibly gentle and floral and kind of feminine.
00:53:01It's just like this whisper of the most beautiful, fairy-like flavours.
00:53:08Jesus, Luke.
00:53:11We've got another one of these to go.
00:53:14This cream thing, that needs to be in the shelves,
00:53:16whether it's body lotion or a dessert topping.
00:53:19That needs to be in the shelves ASAP.
00:53:22It is unbelievable.
00:53:25And you're someone who grew up as a huge fan of yours,
00:53:28and I'll tell you almost the reason why I fell in love with cooking.
00:53:33I just want to say thank you for everything you've given me in this kitchen.
00:53:35Aw.
00:53:36And all the inspiration you've given me.
00:53:37Oh, Luke.
00:53:39Tuddles.
00:53:55The next feast we'd like to try is from the boy band.
00:53:58Come on down.
00:54:01That was probably one of the most fun cooks I've had in this kitchen to date.
00:54:09Everything that we've put up is looking and smelling really, really delicious.
00:54:13It is...
00:54:14Oh, my goodness.
00:54:16That's a lot of steak.
00:54:17I think it is a little bit of a possibility that we could beat the judges today.
00:54:34All right.
00:54:35What did you make, boys?
00:54:39So, today we've made some herb and butter butterfly prawns on the hibachi.
00:54:44We've got some zucchini with a tarragon, lemon and olive oil dressing.
00:54:50Salad is some endive and figs with an orange and balsamic dressing.
00:54:55And then I've done some ribeye steak on the hibachi with a red wine jus and some potato gratin.
00:55:04And I have made an olive oil amastika chiffon cake.
00:55:10Shall we see if it tastes as good as it looks?
00:55:12Let's give it a go.
00:55:13Let's go.
00:55:31Let's go.
00:55:33All right.
00:55:34I've got to start with the steak because it's amazing.
00:55:40Look at that.
00:55:41That's what you want.
00:55:43I love the sauce that you put with the prawns.
00:55:46It's got lots of herbs in it, lots of brightness, lots of lift.
00:55:51Let's talk about the gratin.
00:55:54Lots of work in the layers.
00:55:57Beautiful herbs.
00:55:59Perfectly seasoned.
00:56:01A little bit wet.
00:56:02Mm.
00:56:03You boys took a few risks today.
00:56:05You've decided to cook a French jus against a Frenchman in Jean Christophe.
00:56:11And I honestly reckon I might have to exchange this fork and this knife for a pack of nails and
00:56:17a hammer because that jus belongs in the loos.
00:56:19It's unbelievable.
00:56:21Look at the loos.
00:56:25I don't completely get it.
00:56:27Hold on.
00:56:27It just needs to be hung in the loos.
00:56:29Oh, I thought you were breaking in.
00:56:34Wow.
00:56:34This is a spread.
00:56:36Very modern Australian.
00:56:38Loving the vibes.
00:56:39The prawns love the flavour you've got in there.
00:56:42Beautiful contrast with the orange shells and that lovely bright sauce.
00:56:47Great job, guys.
00:56:49Let's get into dessert.
00:56:50Let's.
00:56:50Yeah.
00:57:01Oh, what a cake, man.
00:57:05Guys, what's in the chiffon cake?
00:57:07I actually got the recipe from an Australian food icon.
00:57:11Nice.
00:57:13And I'm looking at it.
00:57:16And you've chosen to cook a chiffon against Poe with her recipe.
00:57:20So excited to taste it.
00:57:41Oh, he's nailed it.
00:57:46The crumb on that chiffon it is so light and fluffy super airy it dissolves in your mouth
00:57:55No notes on that one
00:58:01But can you please give me another slice I think Poe's got to taste this
00:58:12Like it is a perfect cake everything down to the flavor the technique the texture and the company I'm eating
00:58:20it with is just perfect
00:58:23This cake is exceptional, you know
00:58:25It's that perfect light finish with all these beautiful flavors, and I think it's a lovely end to your finals
00:58:33face
00:58:33So thank you boys. Thank you. What do you think Poe? Oh, Poe you didn't
00:58:43Well done boys you should be very proud of yourselves you make an awesome team
00:58:59Let me just start off by saying I have had the best day
00:59:03Same here
00:59:05Round two was the classic contestants v judges
00:59:09both of your feasts were
00:59:12exceptional
00:59:13But when it comes to execution one feast was flawless
00:59:19And that was
00:59:23The judges
00:59:35The next time we see you all will be the semi-final
00:59:40You'll need to prepare a two-course dining experience serving a main followed by dessert
00:59:45So you three
00:59:48Go home and think up a menu that will amaze
00:59:52Get a good night's sleep, and we'll see you very soon. Well done
01:00:01Tomorrow night
01:00:03It's the moment they've been waiting for
01:00:08I feel like I earned not just the jacket, but the place in the top three
01:00:13This is the one this is the challenge that I've dreamt of and I can't believe that I'm going to
01:00:19be a part of it
01:00:21A service challenge that could rewrite their history
01:00:26There's no turning back now
01:00:28This is exactly what I want and where I want to be
01:00:32Come on, come on
01:00:35Your menu needs to show us how far you've come as a cook
01:00:38This is it, it's a semi-final
01:00:41There are only two spots in the grand finale
01:00:46Brew, you deserve one of them
01:00:53You
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