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daily Vid
  • 6/9/2025
Transcript
00:00I'm excited mystery box it's a new week it's a new day let's do it and I'm feeling good
00:23it's a thing did you have a spot I can't remember I have no pre assumptions on what could be in this
00:45mystery box today I'm just keen to lift it up and see what's in there okay then ready to find out
00:51what's under those boxes yes you can lift your lids now good always the sauce if you take a quick
01:15look around you and your neighbor have matching sauces now this is no accident this is the ultimate
01:24box clash the cook you're sharing your bench with is your opponent today both of you need to bring
01:39us a show-stopping dish using your sauce we will taste them compare them and whoever cooks the best
01:47dish out of the two will win their duel and the winner from each bench will head into immunity
01:53so game on Theo yeah how do you feel going up against Sarah next door oh I mean she's a absolute
02:03gun in the kitchen and um but I'm just glad it's not an Indian uh inspired condiment so hopefully I
02:11can pull something out of the bag is there much sesame oil in Indian cooking Sarah you know what
02:16there's some regions where it kind of crosses over that means you know like Laura how do you feel
02:24going head-to-head with Depinda um look I love it I'm ready to destroy her
02:31that's the Laura we know and love Depinda how do you feel about that I thought we were friends
02:45not today not today apparently today's going to be a really tough battle I think this is probably the
02:52hardest immunity because I'm versing not against anyone else but Laura so today I'm going to be a
02:59little bit more strategic than usual right I listen up we're giving you 75 minutes the pantry and garden
03:08they're both open you can cook whatever you like but do not let that sauce fall by the wayside so
03:17with all that said your time starts now
03:19I've got soy sauce and I'm going head-to-head with Cal next to me you know he's an amazing chef he's got
03:41restaurants up his sleeve he's been on this show since he was 18 years old but I'm certainly going
03:47to give him a run for his money today I'm not going to be holding back today I'm going to do
03:51everything I can to try and beat Declan here I know he's a great cook I know that he's going to cook
03:55a great dish with this product so my strategy today is to cook something interesting and elevate it
04:00I am loving this it's battle of the sauces and there are some amazing jars and bottles out there
04:15and we've got some pretty dynamic duos going up against each other yeah wildly different oh that
04:23just exploded all over my face I don't really want to totally destroy it although I'm sure he has
04:30something different to say what do you think of the flavors of these sauces junkers yeah very
04:35interesting obviously it's a packed full of flavors and what they have is different ways to be creative
04:41and I think it would be interesting to see who's going to be the most the most on the sweet side on
04:45the sweet side yeah they're very versatile yeah there is 100% strategy when you turn it around
04:51and eyeing whoever you cooking is off like yes you want to cook something that's true to you but you
04:56also need to probably look at what the strength or weakness of who you're up against and really play
05:02to that because we all know how important immunity is this is a top 14 yeah we're getting down to the
05:07business today I'm up against Theo and I'm feeling good I think sesame oil is such a delicious ingredient
05:19to use I can be very strong and powerful but I think it just is amazing and whatever it's in so
05:27I'm making a steamed snapper with a broth that I'm kind of making with the sesame oil and a lot of other
05:33aromats and then a really beautiful Chinese style salsa on top this is kind of a variation on a dish
05:39that I love making big day today playing for immunity but there's no strategy I just want to create a dish
05:47that I really love really tasty and to make sure that it highlights the sesame oil she's a very good
05:53cook Sarah oh my god I've got sesame oil and I'm going up against Sarah this is gonna be tough she's done
06:00this competition a few times she's owned restaurants she's a really accomplished cook so I'm thinking in
06:07my head a good strategy is to kind of stand out from the pack my mind goes to dessert and I'm going
06:14to do a dessert with sesame oil there's a Greek dessert that's called pastelli and it's a sesame bar
06:21that's like sweetened with honey and it's kind of chewy and I'm kind of playing on that those flavors of
06:27sesame and honey but today you know we're lending ourselves to Asian flavors so yeah a bit of both
06:34cultures coming into this who the hell has a wok in here yeah Callum has a wok in there you know
06:41that's Callum why is there a wok in the blast freezer because I'm using it cold what are you
06:45going to do with it I'm interested when my sauce comes out of my pressure cooker yeah it's going
06:51to go straight into a freezing cold water I'll explain later so for today's challenge it's a
06:55head-to-head battle me versus Declan using the Lee Kum Kee premium soy sauce Deco can I borrow two
07:01spring onions so you sure can just do my shopping over here thank you mate I quite like the idea of
07:05just going against one person it's a bit of fun Declan's a great guy and so it's a friendly
07:08competition but I know we both want to win so today I'm gonna make a duck soup with like a cinnamon
07:16myrtle and soy broth the idea of my duck soup today is that I want to have a dish that kind of you
07:21can see the soy sauce which is gonna be a beautiful broth that's gonna get poured over at the end but
07:25have enough other aromatics and kind of complexity of flavor going on so I'm gonna cook the duck legs
07:30in the pressure cooker getting really lovely and tender kind of falling off the bone I'm gonna cook
07:34the breast of the duck and get that slice on the top as well Declan versus Callum the soy sauce boys
07:40hello Po how are you are you doing a little Asian take on duck a la ronde I hadn't thought about it
07:49like that but yeah I guess so I loved how you could always pull out like really strong French technique
07:56and apply it to an Asian dish and do something really different that I would never have thought
08:01and it feels like what you're doing today yeah that's kind of the vibe yeah which is really
08:05clever I have tried to create a dish to kind of place with my skill set being in the industry and
08:09running restaurants and what you do often get taught as a cook is that classic French technique
08:13and so I feel like I can kind of take the techniques that I know and apply them today Declan I was about
08:19to close the lid of my pressure cooker and I was like wait I haven't got any soy sauce in it yet
08:22oh that was lucky don't forget the soy mate don't don't forget the soy I'm absolutely stoked I got
08:29the premium soy sauce but Cal's next to me and he's got a hell of a lot of elements going on on
08:33his bench I I can see a duck he's got some broths and little things going on the side he's got a lot
08:40of chefing experience up his sleeve and here I am just the season 15 underdog you might say getting
08:48soy I really want to do a dish that's like you know smack in the face with that premium soy sauce
08:54you know the gloves are coming off and I can't wait to take Cal out Declan oh what are you doing
09:01so I'm doing a soy braised pork and I'm gonna do like the stretchy noodles hand pulled and you've
09:08done this before obviously yeah you don't have much time for that dough to rest I'm a little bit
09:13nervous about it do you know what Callum's doing yeah he's doing a duck so a bit of competition
09:18up the back is protein against protein protein against protein yeah but it's all going to come
09:23down yeah for these hand pulled noodles I'm back to win and in order to win I've got to beat him a
09:28couple of times anyway all right so just focus on the noodle correct and make sure that that's balanced
09:33to perfection all right good luck I saw a master class a master chef and I thought it's really cool
09:38that you don't need a pasta maker or a machine or anything like that to create this dish I've made
09:45them a handful of times but certainly not in 75 minutes if the dough doesn't rest it's just not
09:51gonna stretch so I'm feeling the pressure that's for sure that's so spicy going head-to-head with
10:15Dupinda with an Asian chili oil this freaks me out her Asian and Indian food is absolutely insane
10:24so I'm gonna be strategic I'm gonna go sweet knowing that she's probably gonna go savory
10:30Dupinda is my victim today yeah she's going down she doesn't know it yet but she's going down I want
10:36to do everything in my power to make sure I've got the best chance against Dupinda I know my desserts
10:41really well I love making them and I just think adding chili to a dessert is very very different
10:46and unique but I look over at Dupinda she's got sugar she's got eggs and there's an ice cream
10:52churn on her bench oh no oh man Dupinda's copying me I've got sugar I've got eggs and an ice cream
11:00churn there it's like oh my god she's making a dessert as well what have I done
11:04wrong grades I was absolutely banking on Dupinda making an Indian style dish but she's making a
11:24dessert as well I'm not trying to sabotage my strategy is out the window and now it's the
11:29battle of the chili desserts Laura and Dupinda hello are you making a dessert young lady I sure
11:37am Wow yeah describe um coconut and lime yogurt sorbet yep with the chili caramel gonna be the battle of
11:46the chili desserts very interesting Dupinda I'm making dessert as well yeah we're having a dessert
11:52oh wow battle of the chew gel chili oil I was like god damn and I should have made some noodles or
11:57something what are you making um so I'm doing a chili oil ice cream I'm gonna serve that on the base
12:04of beautiful coconut sago pudding mmm intrigue it's all about the balance isn't it like playing with
12:11Chilean a dessert is it's just tricky yeah it's really really tricky just quickly though this is gonna make
12:17your battle even harder I know I know it's gonna be well it's kind of like an even playing ground yeah
12:22yeah maybe I know yeah okay well good luck thank you I think standing out is key today especially when
12:28we're both trying to feature the chili oil I wanted to do dessert because I wanted to make something which
12:33is unexpected for the judges I mean when you see chili oil ice cream is the last thing that comes on
12:38your mind I know it's a big risk but if it pays off I'm cooking in that immunity tomorrow I just need to
12:43make sure that my dish is perfect I've had this many times the XO sauce boys Bo versus Jamie XO XO
13:02love it this out of the jar strong is great and like could do its job uh-huh how do you get creative
13:09there uh so it'll be XO prawn noodles I can't so you don't get creative for that you don't yeah you
13:14just take it for what it is and Jamie what are you doing I thought I'd do blue swim and crab XO churros
13:20interesting it kind of it kind of sounds like a Chinese donut yeah Andre and Samira you both have
13:26oyster sauce what are you cooking a scallop and prawn filled chicken wing glaze with front and center
13:33will be our oyster sauce Samira I'll be using the oyster sauce as a marinade for my spatchcock which I'm
13:38gonna cook on the hibachi so now we've got oyster sauce against oyster sauce we've got bird against
13:42bird yeah how are you feeling about the creative intricacy that is Andre I know I have a big
13:49competition there because he loves to think outside the box so I'm hoping that will fail him today yeah
13:53allow me to pass I'm trying to be in the box today though that's the thing I don't know I'm trying to
13:58think in the box out of the box I have no idea all I know is I can barbecue a good piece of chicken
14:02it's serious business in here he goes on to a dessert next to me it's the sesame oil so I think
14:10that's really interesting I think yeah he's pushing the boat out a little bit today doing something a
14:15little bit different which is exciting thanks Sarah that's very nice of you today I'm making a sesame and
14:21snapper broth with a steam snapper and Theo is making a dessert he's definitely putting everything
14:28into this cook I think he wants to win so I am nurturing this broth like there is no tomorrow
14:35to make sure that it highlights the sesame oil so my broth is coming along nicely it's gonna keep
14:42balancing it as it kind of cooked down a little bit more and I'm just working now on my fish I'm
14:48feeling really comfortable using sesame oil this is a dish that's a little bit more fine dining but I
14:53have done variations of this at home I love these flavors it's kind of a dish where you can really amp up
15:01the sesame oil and the fish is this vehicle that kind of carries all those flavors and I'm happy with
15:07that are you doing sweets because you're trying to have a different strategy from Sarah yeah trying
15:16to really yeah trying to differentiate myself a bit I mean she's a very good cook so for this honey
15:21sesame and ginger brick dessert I'm really going all out my sauce is sesame seed oil and Lee Kum Kee put
15:27so many sesame seeds in it but I'm putting sesame seeds all over this dessert it's gonna be in every
15:32single element I think there's two major pressure points in this dish the texture of the semifredo
15:41and then that sesame seed oil caramel good perfect semifredo needs to be light in texture it needs to
15:48be like you're eating a cloud but at the same time it needs to be set so this is really really pretty
15:53cool so I'm feeling very good about the semifredo it's very light and airy which I'm very happy about
15:57I just need to get it into the fridge now and set so yeah feeling pretty good so my semifredo setting
16:03my sesame seed crisp is cooking in the oven I'm working on my sesame oil caramel I think my decision
16:09to make a dessert has paid off because I look over and Sarah is definitely going the fish route just
16:15sesame seed oil you know that's been done and dusted Sarah I'm going with something new fresh so I hope I'm
16:23in with a chance hand-to-hand sauce to sauce and 30 minutes to go
16:28God you've got good projection
16:35hello might be safe and finish it in the oven
16:41how's the duck fingers crossed it's looking all right hello
16:46how's the pork coming along yeah it's coming
16:51yeah yeah I want it to be sticky yeah the clock is ticking and my pork's braising I'm feeling good I'm
16:57can taste and visually see that soy sauce in there but now I need to have a crack at these noodles all
17:04right there's a little bit of resistance yeah all right go on then go on what are you waiting
17:16if the only people I see making hand-pulled noodles are like your little Chinese grandmas just going to
17:22town in the windows slapping them out swirling them around their head just doing all sorts and they seem
17:28like they got got the years behind them to back it up where you know Declan for cooked hand stretch
17:35noodles handful of times we'll see I don't know he's going to manage that I have no idea how the
17:42hell he's supposed to make those Chinese noodles ready on time have you seen what he's doing yeah have
17:47you done that before I mean I don't need to be a Chinese cooking expert to realize there's no way on that
17:56they're very thick not a veteran what are you doing you know you're gonna do it that way yeah oh we
18:24have battles and strategy absolutely everywhere out there there's a few sly little digs from their
18:31neighbours isn't it as they're talking about each other the other one looks up they're like what did
18:35you say I'm coming for you Dupinder we have Feu and Sarah sesame oil is between the two of them
18:43and clearly Feu had changed his strategies looking at Sarah doing a snapper with a broth obviously and
18:49and she looked like she knows what she's doing Feu is going for something sweet which is not going
18:56to be easy he's using an Asian flavor profile so he's got like ginger sesame seeds he's bolstering the
19:01flavor with more sesame seeds but he's using as a memory prompt a Greek dessert okay and I think it
19:10sounds very sad I think it's a very smart I'm really dying to know about Declan V Callum oh okay
19:17so it's kind of like young whippersnapper against the veteran yeah so Declan has to do a handful
19:24noodle really I am so stressed about it's working it's working yes you can do it Callum is kind of
19:32doing almost like a Asian version of Duc-au-Laurant so he's doing a master stock cooking legs in
19:37there pressure cooking that certainly having fun today it's a good challenge okay so the big one
19:43for me is the two girls Laura and Dupinder so Laura has picked a dessert right because obviously she
19:50knows she's staying next to the Spice Queen but Dupinder's doing a dessert as well what hold on what's their
19:55sauce they've got Chujal style chili oil so Laura's chili is in the caramel and Dupinder's doing a
20:01chili oil ice cream oh there it is I think this is going to be an amazing taste oh yeah I cannot wait
20:1314 minutes to go please come on
20:27this one's a bit smaller
20:31Alana and stairs with chili bean sauce what are you doing doing Turkish dumplings in a little chili
20:36buttermilk sauce chili bean sauce not really but you know what first thing that comes to my mind is
20:43like crab chili so I'm going with like Singapore chili crab are you excited to cook against Alana I'm
20:48excited to beat Alana today not just cook against just beat her straight up Audra versus Ben the
20:53battle of the hoisin so today I'm going to make a rice pudding with a hoisin caramel it's going to be
20:57completely different to what she's done so today I'm going to be making duck pancakes so it's a little bit
21:01predictable this battle is something that I'm absolutely fascinated because over here Ben is doing
21:07something like so far away from tradition it's not funny hoisin in a dessert rice pudding dish
21:13hoisin in a dessert that'll never work well let's see good luck thank you I'm coming to Pinda I'm following you
21:22she's following me what are you getting what are you getting we have really good banter going on at the
21:29moment so it's actually becoming like a friendly competition with both of us using to chow chili
21:34oil in a dessert you know like those cricket matches which are friendly but not so friendly
21:38I think I'm going well for time actually so my ice cream's churning it's almost there so it's
21:44really good news there and I'm working on the tapioca pudding so this will be the base of the
21:48actual dessert the sago pudding is it's gonna be a little bit sweet but it's got that little edge of
21:53saltiness to offset the chili oil you're done oh how is it oh girls oh wow girl wow time to take my ice
22:01cream out it looks beautiful there's little bits of crispy you know chili and garlic you can just look
22:06at it and say this is a chili oil ice cream I give it a taste and it tastes so good it's definitely
22:11confronting because you don't realize how strong that chili oil is so I need to make sure the way
22:17I plate up as well I use the right quantities of each element whoever wins today has to win immunity
22:23tomorrow okay Depinda is absolutely killing it the smells coming off her bench are just like
22:32incredible as we knew already she's such a good cook so I know that I need to make sure there's
22:37enough chili to shine the chili oil is going to be in my really bitter and salty caramel that will sit
22:45on the bottom of my dessert tasting this caramel I think I've had about 10 tablespoons already it's so
22:52addictive it's bitter it's salty and it's got a really good kick of that chili oil so I'm going
22:58to use it as a glaze over every element this extra spice I really want to beat Depinda today and the
23:04opportunity to grab immunity the battle is on
23:07make that sauce sing you've got five minutes to go
23:14come on just five minutes
23:16there we go
23:20it's working
23:22oh my god
23:27five minutes to go and I get these noodles in the pot to boil I'm really cutting it fine
23:34here we're good some a bit wonky but I've done what I can do
23:38here we go mate good luck look at these tricky techniques putting a putting a wok in the blast
23:43chiller well you've never you've never dabbled you won't you won't find anyone doing that on the
23:47streets in China look over to cows and he's got this beautiful duck breast he's got some nice little
23:52daikon going on there that is Julie and it does look really tasty tasting my broth I think there's a
24:00really nice balance of the sweetness from the mandarin that's in there and I think I can
24:05taste the soy sauce without it being overbearingly salty so hopefully I've hit the brief today time
24:10to start plating up and I've got that duck leg meat toss in that jerukin wax and ginger oil the
24:14breast is just there quite classically done I've got a big old pile of shredded daikon here which is
24:18gonna sort of suck up all those flavors and I'll have all those little condiments onto the side of the
24:23charred mandarin the toasted sesame sauce and that jerukin wax oil and I think it looks really fresh
24:27looks really interesting looking at Declan's dish and he's made these beautiful hand pulled noodles
24:33and his pork smells and looks amazing it's all kind of glossy and shiny so I think it's gonna be
24:38really tight battle today so I'm pretty happy with my dish but I'd be pretty happy with his dish too
24:42my idea for plating up is to have the chilli caramel on the bottom the chargrill pineapple on top of
24:54that the finger lime the toasted coconut the sorbet and the chilli crisp on top hoping that once the
24:59judges crack into this in that mouthful they're getting the creaminess and the refreshingness of
25:04that sorbet the spice and the caramel that chargrill smoky sweetness from that pineapple and you're
25:10getting lots of little salty and sour pops from every single element but looking at Depinda's dish
25:17it looks gorgeous so Depinda's used the chilli oil in her ice cream today and I've used it in my
25:22caramel and I think it's just gonna come down to does that chilli shine one minute to go
25:27I'm pushing it a bit now I've got my sesame seed crisp looks amazing I'm taking out my semi-frotto it's set
25:38it looks fantastic my sesame seed oil caramel is the perfect texture I've got my sesame seed and
25:44white pepper praline I can't believe I've just pulled off such a sophisticated dessert it actually
25:50looks like something you would get in a restaurant and I'm so happy I definitely think I've hit the
25:58brief I've used sesame oil throughout my dish it's beautiful and on the top and it's also all the way
26:04through that broth so I think through every bite there should be a little delicate hit of sesame
26:08oil feeling a little bit saucy 10 9 9 7 7 6 5 4 3 2 1
26:20Nice Cal
26:25I'm looking at Theo's dish and it looks absolutely stunning I've never seen him present
26:41anything like this before so I'm honestly freaking out
26:46who would have thought that some sauces would get your competitive juices flowing like that and
26:57there was some delicious looking food out there you had to fight it out against the person next to you
27:03and boy did you all put up a good fight but only one person per bench can head into tomorrow's immunity
27:10challenge first up the sesame oil showdown Theo and Sarah Sarah what's the dish so steam snapper with a
27:29sesame and snapper broth very very clear-cut pretty much two elements and Theo so I've got a honey
27:39sesame semifredo with a sesame oil caramel and black and white sesame crisp and larchies as well
27:46why the dessert today I thought I have to do something that stands out from what Sarah is going to do
27:54because you intimidated him Sarah yeah I just thought she will either go down the same route as what
28:03I'm doing or she's going to go very classic and I just went alright I'm going to try and go something different
28:10What would have been your savoury dish if you did?
28:12I'm not even lying it was very similar to that a steamed fish with like a broth of you know the sesame oil and ginger
28:20Did you have a strategy Sarah?
28:22I did no strategy I just wanted to cook a dish that highlights the sesame oil and it's tasty
28:29I'm looking forward to this see how you went I think we'll start with the savoury
28:33Sarah what I love about this dish is how clean and
29:03unassuming it looks and then how much it absolutely sparks you awake with flavour
29:08I love that you can see the little droplets of sesame oil in your broth as well
29:14You really do feel that as the leftover flavour even once that kind of really intense spice starts to mellow down
29:21Snapper can be absolutely murdered and that was beautifully cooked
29:26And then the broth I was a little bit worried when tasting the broth that the sesame wasn't going to be enough
29:33But as soon as you got the remnants of that oil that had leached out then it just becomes a full on symphony
29:40And it's absolutely executed perfectly
29:43What you did is mind blowing
29:46Thank you
29:47Thank you
29:48Right Othea time for dessert
29:50Beautiful
29:51Not even if you wanted to cook for dessert
29:53No
29:55No
29:56No
29:57No
29:58No
29:59No
30:00No
30:01No
30:02No
30:03No
30:04No
30:05No
30:06No
30:07No
30:08No
30:13No
30:14No
30:15No
30:17No
30:18really, really loved it. I thought that your use of the sesame was absolutely outstanding.
30:24The semifredo was perfect, so beautifully fluffy and silken, and that caramel was perfection.
30:33This is a challenging one, but in such a good way. I would have much rather you cook this than
30:38something like that, because I should have wiped the floor with you. And I say that with a lot of
30:43respect, but that's close to perfection, right? It's got a subtle perfume of sesame, but it's
30:48definitely there. The combination that I love here is going on between the sesame, the white
30:56pepper, and the lychee. I thought it was crazy good, mate. Like, so, so, so far away in complexity
31:05from what we've seen from you before. It has blown my mind. We have a game on our hands here.
31:13Two very different dishes, guys, but both use sesame oil really well, so this one's going
31:17to be a toughie. Thank you.
31:19Good work. Good job.
31:22I'm so happy. My dish was amazing. This is why I pushed the boat out, so I'm in with a chance.
31:28Next, bottle of oyster sauce, André and Samira.
31:33Today, I've made stuffed chicken wings with an oyster sauce glaze.
31:38I've made an oyster sauce marinated coussin. I love both dishes. I think they're both
31:43really great. Samira, I would say that your poultry is probably more moist than André's,
31:51but André's gone to the effort of stuffing his. So that kind of leaves them neck and neck
31:55for me. Next up, the battle of the exo sauce, Jamie versus Beau. So I've made crab exo shu
32:02tiao with exo caramel. So I've got egg noodles with prawns and exo sauce. Jamie, I'll start
32:08with you. The concept was brilliant, but it's such a shame because you really do miss all
32:14of the blue crab. And because you're missing that, it does go quite sweet because you're digging into
32:21an exo caramel. And then Beau, mate, you went classic. And I think it was great strategically,
32:27you know, because you've got a guy that was willing to take risks. Your noodle work was sensational, mate.
32:31Snez and Alana, the great chili bean sauce jewel. So I've made Turkish dumplings with a buttermilk and
32:40chili bean paste sauce. So I've got my take on Singapore chili crab.
32:47Alana, your dish is very well executed. It is delicious. And you have not lost out the chili. Nailed it.
32:56Thank you. Snez, I'm a little bit surprised because all the elements don't suit together. Thank you.
33:05Next up, the hoisin off. Ben v. Audra. I've made a coconut rice pudding with hoisin caramel,
33:13blackberries and dark chocolate. Well, I went for something a little bit more classic. So
33:18rice duck pancakes. Audra, I think the beauty of this dish for me is what's going on in that hoisin
33:25orange number that you did kind of permeated all through that duck leg. And then Ben, oh,
33:31I'm glad you did this because you wouldn't have really been able to compete with this.
33:36There is amazing potential between the blackberry, the chocolate, and then the hoisin caramel.
33:41And I think you are that close, my friend. Cheers, group.
33:46Next up, battle of the backbench using premium soy sauce, Callum and Declan.
33:51Declan and I are walking up to the judges and looking at his dish. I think he showed a lot of
33:58technique today. I think it's a really creative use of the soy ingredient as well, which leaves me
34:02a little bit worried. Wow. This looks so much like you and this looks so much like you.
34:10There's a bit of a battle there.
34:11Which fan favourite will lift the MasterChef trophy? Watch every mouth-watering episode on 10 Play.
34:31Right, so the battle of the soy sauce featuring Declan, the young MasterChef whippersnapper,
34:37versus Callum, who's basically done everything there is to do in this competition.
34:41I'll win it. That was it.
34:47Righto, let's find out what you made. Declan?
34:49I've done a soy braised pork with hand-pulled noodles.
34:54Nice. And Callum?
34:56I've made duck soup. So it's duck leg and breast with soy and cinnamon myrtle broth.
35:04Declan, we'll try yours first.
35:07I'll try yours first.
35:20Flippery little suckers.
35:29Declan, love the idea. Like, you know, soy braised pork is like classic.
35:34And it really does showcase soy sauce. I actually really love that glossy finish that you've got on the pork.
35:41It's very borderline. Like, it's to the limit in terms of the caramelisation of the soy.
35:45But I kind of like it like that.
35:47The noodles, I thought, were like, they were okay. They're very inconsistent.
35:52Even though they are a little bit rustic, I love that you had a go at it and you just pushed through.
35:58There were many strands that were really lovely and had that lovely chew to them. So I think you got all that across.
36:05The flavour is perfect. The seasoning, the warm spices, everything is balanced really, really well.
36:10And the pork was perfectly cooked. Perfect choice of dish and well done.
36:15Righto, Cullen, we'll try your duck soup.
36:18Oh, there's leg meat down the bottom.
36:34OK.
36:44Callum, such a different use of soy to Declan. I've actually really enjoyed the contrast of the two dishes.
36:49What brought it all together for me, other than the sweetness of this burnt lime, was the grated daikon.
36:56Is that what that was? Yeah. Yeah.
36:57There's not really any other vegetable that soaks up broth and flavour quite like daikon.
37:01So that was a really clever choice.
37:03Especially because it's so fresh and you've got that rich duck meat in there as well.
37:08I always wanted to be blown away by a canard.
37:15And I think you did.
37:17And you did it with a, you know, a spicy style.
37:20The broth is fantastic.
37:22You know, you've got something which has a lot of depth.
37:25You know, if you can get the duck flavour, which is very important, you'll really enjoy your dish.
37:29Nice one, guys. Thank you.
37:31Good job, mate. Good on, mate.
37:32Good job.
37:35Great car.
37:37Thanks. Yay.
37:39It's the battle of the two.
37:41Jal chili oil, Laura and a pinda. Come on down.
37:48Walking up to the judges, we both have to walk up together.
37:51They're going to taste our dishes side by side.
37:54And we've both got ice creams.
37:55We've both got desserts.
37:56We've both used chili oil.
37:58How wonderful.
37:59If I got Choo Chow chili oil, this is the last place I would have gone.
38:04You've both done desserts.
38:05So, Laura, what have you made?
38:07So I did a coconut yoghurt and lime sorbet,
38:09charbrood pineapple and a pineapple and chili caramel.
38:13With a Korean chili crisp on top.
38:16And the pinda?
38:17So on the top, I've got the chili oil ice cream.
38:20I've got a sago pudding on the base and a lychee and a lime granita.
38:25All right.
38:25Let's see who's made the best dessert.
38:28And we're going to start with the pinda.
38:38Whoa.
38:42Sorry, I just had to let that out.
38:45Ha, ha.
38:46Ha, ha.
38:59Depinda.
39:04Oh my goodness, that is so bloody good.
39:15It's so complex.
39:16Like, you've got all those beautiful little balls of sago.
39:21I get all the little individual pearls and they're still actually chewy.
39:25And then you have the chili oil ice cream.
39:29It is such a wonderful push-pull sensation that I get.
39:36And it's happening through the whole dessert.
39:38It's so dynamic.
39:40And it is so magical.
39:46You've got this chili oil ice cream, right, which is just like so impeccable
39:51by the texture, but also the amount of heat you've introduced to that as well.
39:55Because it's got a bit of boogie going on.
39:57Then what you've done so smartly is tame that heat,
40:02not just with acidity through that lychee and lime granita,
40:06but the texture of the sago as well.
40:09You've done it so well.
40:11And it manages to just pull back the amount of chili that's going on.
40:16And so then you're like, I want to do that again.
40:19I want to do that again.
40:20And it's addictive.
40:21And that is why your dishes are 10.
40:28All right.
40:29Next up is Laura.
40:34You're like a kid in a candy store right now.
40:36I know.
40:39Wow.
40:39Wow.
40:46Wow.
40:50Wow.
40:54Wow.
41:17Wow.
41:17Wow.
41:17We've eaten all of both desserts Laura this is I mean it's just like you're
41:32like hi I own restaurants that's how I feel when you put down a lot of your
41:35food but particularly today your Korean starch sheets are the most creative use
41:42of a condiment in the kitchen today which I think counts for a lot and
41:47yeah I kind of feel like it was a combination between eating cellophane
41:51and fairy floss was what I got so it has that kind of candy thing going on and
41:56then it just dissolves and you are left with a very clear taste of chili oil
42:02without it blowing your brains out so really cool and such a fun thing to eat
42:05the charriness the spice and the acidity of caramel pineapple coconut all together
42:12are next level impeccable the pineapple is perfect I love how hard you went on it the
42:21chili caramel also the texture of your sorbet and the flavor of the coconut in
42:26that is spot-on whoo-wee this is gonna be an interesting one but it's it's too
42:34tense it's as simple as that no matter where you are no matter what restaurant
42:38what back alley wherever what park if you are eating them they're tense I have zero
42:46idea how we're gonna do this is split YouTube with a 50-50 shot at a win today you
43:03were all gunning for it none of you are gone down without a fight and it showed on
43:09your plates but only half of you leave here as winners so let's get down to
43:18business
43:20okay first up Jamie versus Bo the ExoSauce showdown
43:28the winner is Bo
43:37hey
43:39well done mate
43:41this is good Ben
43:43losers
43:45come on Ben
43:51just give me one minute
43:53two thirty seconds
43:55Ben versus Audra
43:58the hoisin off
44:06the winner is Audra
44:12Declan versus Callum
44:14the battle of the premium sources
44:18the winner is
44:22Callum
44:29Alana versus Shnez
44:31the great chili bean sauce jewel
44:33the winner is Alana
44:37oh
44:41thank you
44:44Andre versus Samira
44:45bird against bird
44:46Oystersauce against Oystersauce
44:48the winner is
44:50Andre
44:52Congratulations
44:54Theo vs. Sarah.
45:00Sweet against savoury with sesame oil.
45:09And the winner is...
45:14Theo!
45:24Here we go. The one we've all been waiting for.
45:31Laura vs. Depinda.
45:33The dessert standoff with Tujal-style chilli oil.
45:37You girls had us so torn.
45:40But one of you gave us something more unexpected in the best way ever.
45:45And that was you...
45:49Depinda!
45:54This is crazy. This is unreal.
45:59I have a chance for tomorrow's Immunity.
46:01It's also my first Immunity cook in the kitchen,
46:03so I'm really going to give it my all.
46:05You won't hear the end of it.
46:07I love that!
46:10So bummed that I didn't take the win today.
46:13But a 10 out of 10 dessert, I will absolutely take it.
46:16Tomorrow, you seven will have a shot at Immunity.
46:19Everyone else, you'll be cheering them on from the gantry.
46:22So go home and get some sleep.
46:26Tomorrow night...
46:27We want you to bring us a pressure-test worthy dessert
46:31of your own invention.
46:33When cooks this talented...
46:36Oh, look at that!
46:37...have the chance to create their own masterpiece.
46:41They've got a full blank slate to have them flexed today.
46:45This is going to be a pressure-test worthy dish, for sure.
46:48The results...
46:50...are...
46:51...jaw-dropping.
46:54Oh, get out!
46:56You are kidding.
46:58You are kidding.