- 6/9/2025
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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 9 7 7 6 5 4 3 2 1
26:21nice cow
26:25I'm looking at Theo's dish and it looks absolutely stunning I've never seen him present anything like
26:42this before so I'm honestly freaking out who would have thought that some sauces would get your
26:55competitive juices flowing like that and there was some delicious looking food out there you had
27:01to fight it out against the person next to you and boy did you all put up a good fight but only one
27:08person per bench can head into tomorrow's immunity challenge first up the sesame oil showdown
27:14Theo and Sarah
27:16Sarah what's the dish so steam snapper with a sesame and snapper broth very very clear-cut pretty much
27:36two elements and Theo so I've got a honey sesame semifredo with a sesame oil caramel and black and
27:44white sesame crisp and lychee's as well why the dessert today I thought I have to do something
27:50that stands out from what Sarah is going to do because you intimidated him Sarah yeah yeah big time
27:56he's doing really well yeah I just thought she will either go down the same route as what I'm doing
28:03or she's going to go very classic and I just went oh I'm going to try and go something different
28:09what would have been your savoury dish if you did I'm not even lying was very similar to that a
28:15steamed fish with like a broth of you know the sesame oil and ginger did you have a strategy Sarah no I
28:22did no strategy I just wanted to cook a dish that highlights the sesame oil and it's tasty
28:28I'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 I love
29:09that you can see the little droplets of sesame oil in your broth as well you really do feel that
29:15as 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 and then the broth I was a little
29:28bit worried when tasting the broth that the sesame wasn't going to be enough but as soon as you got
29:34the remnants of that oil that had leached out then it just becomes a full-on symphony and it's
29:40absolutely executed perfectly what you did is mind-brewing thank you thank you right Otheo time for dessert
29:50beautiful
30:12Theo, I really, really loved it.
30:19I thought that your use of the sesame was absolutely outstanding.
30:24The semifredo was perfect, so beautifully fluffy and silken.
30:30And that caramel was perfection.
30:33This is a challenging one, but in such a good way.
30:37I would have much rather you cooked this than, like, something like that,
30:40because I should have wiped the floor with you.
30:41And I say that with a lot of respect, but that's close to perfection, right?
30:45It's got a subtle perfume of sesame, but it's definitely there.
30:50The combination that I love here is going on between the sesame,
30:55the white pepper, and the lychee.
30:58I thought it was crazy good, mate.
31:01Like, so, so, so far away in complexity from what we've seen from you before.
31:07It has blown my mind.
31:10We have a game on our hands here.
31:13Two very different dishes, guys, but both use sesame oil really well,
31:17so this one's going to be a toughie.
31:20Good work.
31:21Good job.
31:22Good luck.
31:22I'm so happy.
31:24My dish was amazing.
31:26This is why I pushed the boat out, so I'm in with a chance.
31:29Next, bottle of oyster sauce, Andre and Samira.
31:33Today, I've made stuffed chicken wings with an oyster sauce glaze.
31:38I've made a oyster sauce marinated kussan.
31:41I love both dishes.
31:43I think they're both really great.
31:44Samira, I would say that your poultry is probably more moist than Andre's,
31:51but Andre's gone to the effort of stuffing his,
31:53so that kind of leaves them neck and neck for me.
31:56Next up, the battle of the exo sauce, Jamie versus Beau.
32:00So I've made crab exo shu tiou with exo caramel.
32:05So I've got egg noodles with prawns and exo sauce.
32:08Jamie, I'll start with you.
32:09The concept was brilliant, but it's such a shame
32:13because you really do miss all of the blue shrimp crab.
32:16And because you're missing that, it does go quite sweet
32:19because you're digging into an exo caramel.
32:22And then Beau, mate, you went classic,
32:25and I think it was great strategically, you know,
32:27because you've got a guy that was willing to take risks.
32:29Your noodle work was sensational, mate.
32:33Snez and Alana, the great chilli bean sauce jewel.
32:37So I've made Turkish dumplings with a buttermilk
32:40and chilli bean paste sauce.
32:42So I've got my take on Singapore chilli crab.
32:47Alana, your dish is very well executed.
32:51It is delicious, and you have not lost out the chilli.
32:56Nailed it.
32:57Snez, I'm a little bit surprised
33:01because all the elements don't suit together.
33:05Next up, the hoisin-off.
33:07Ben v. Audra.
33:10I've made a coconut rice pudding
33:11with hoisin caramel, blackberries, and dark chocolate.
33:16Well, I went for something a little bit more classic,
33:18so reese duck pancakes.
33:20Audra, I think the beauty of this dish for me
33:23is what's going on in that hoisin orange number that you did.
33:26Kind of permeated all through that duck leg.
33:29And then, Ben, I'm glad you did this
33:32because you wouldn't have really been able to compete with this.
33:36There is amazing potential between the blackberry,
33:39the chocolate, and then the hoisin caramel.
33:41And I think you are that close, my friend.
33:43Cheers, group.
33:46Next up, battle of the backbench
33:48using premium soy sauce, Callum and Declan.
33:55Declan and I are walking up to the judges
33:56and looking at his dish,
33:57I think he showed a lot of technique today.
33:59I think it's a really creative use of the soy ingredient as well,
34:01which leaves me a little bit worried.
34:04Wow.
34:06This just looks so much like you,
34:07and this looks so much like you.
34:09So, there's a bit of a battle there.
34:11Which fan favourite will lift the MasterChef trophy?
34:22Watch every mouth-watering episode on 10 Play.
34:31Right, so the battle of the soy sauce
34:34featuring Declan, the young MasterChef whippersnapper,
34:37versus Callum, who's basically done everything
34:40there is to do in this competition.
34:41I'll win it.
34:42How was that?
34:47Righto, let's find out what you made.
34:48Declan?
34:49I've done a soy braised pork with hand-pulled noodles.
34:54Nice. And Callum?
34:56I've made duck soup.
34:57So, it's duck leg and breast
34:58with soy and cinnamon myrtle broth.
35:04Declan, we'll try yours first.
35:11Flipper, you little suckers.
35:29Declan, love the idea.
35:30Like, you know, soy braised pork is, like, classic.
35:35And it really does showcase soy sauce.
35:37I actually really love that glossy finish that you've got on the pork.
35:41It's very borderline.
35:42Like, 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.
35:51They're very inconsistent.
35:53Even though they are a little bit rustic,
35:55I love that you had a go at it and you just pushed through.
35:59There were many strands that were really lovely
36:01and had that lovely chew to them.
36:03So, I think you got all that across.
36:05The flavour is perfect.
36:07The seasoning, the warm spices,
36:09everything is balanced really, really well.
36:11And the pork was perfectly cooked.
36:13Perfect choice of dish and well done.
36:16Righto, Callum, we'll try your duck soup.
36:23Oh, there's leg meat down the bottom.
36:33Callum, it's such a different use of soy to Declan.
36:46I've actually really enjoyed the contrast of the two dishes.
36:49What brought it all together for me,
36:52other than the sweetness of this burnt lime,
36:55was the grated daikon.
36:56Is that what that was?
36:57Yeah.
36:57There's not really any other vegetable
36:59that soaks up broth and flavour quite like daikon,
37:02so that was a really clever choice.
37:03Especially because it's so fresh
37:05and you've got that rich duck meat in there as well.
37:08I always wanted to be blown away by a canard à l'orange.
37:15And I think you did.
37:17And you did it with, you know, a spicy style.
37:21The broth is fantastic.
37:23You know, you've got something which has a lot of depth.
37:25You can get the duck flavour, which is very important.
37:28I really enjoy your dish.
37:30Nice one, guys.
37:31Good job, mate.
37:32Good job, mate.
37:32Good as well.
37:33Good job, buddy.
37:35Great car.
37:37Nice.
37:39It's the battle of the Chujal chili oil.
37:43Laura and Depinda, come on down.
37:48Walking up to the judges,
37:49we 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,
37:56and we've both used chili oil.
37:58How wonderful.
37:58If I got Chujal chili oil,
38:01this is the last place I would have gone.
38:03You've both done desserts.
38:05So, Laura, what have you made?
38:07So, I did a coconut yoghurt and lime sorbet,
38:09charbrood pineapple,
38:10and a pineapple and chilli caramel
38:12with a Korean chilli crisp on top.
38:16And Depinda?
38:17So, on the top,
38:18I've got the chilli oil ice cream.
38:20I've got a sago pudding on the base
38:22and a lychee and a lime granita.
38:25All right, let's see who's made the best dessert.
38:28And we're going to start with Depinda.
38:42Whoa.
38:44Sorry, just have to let that out.
38:46Ha, ha.
38:47Depinda.
39:10Oh, my goodness.
39:11That 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
39:23and they're still actually chewy.
39:25And then you have the chilli 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.
39:39And it is so magical.
39:43You've got this chilli oil ice cream, right,
39:48which is just, like, so impeccable by the texture,
39:52but also the amount of heat you've introduced to that as well,
39:55because it's got a bit of boogie going on.
39:56Then what you've done so smartly is tame that heat,
40:01not 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 chilli that's going on.
40:15And so then you're like,
40:17I want to do that again.
40:19I want to do that again.
40:20And it's addictive.
40:21And that is why your dish is a 10.
40:26Oh.
40:28All right.
40:29Next up is Laura.
40:34Look at this.
40:34Oh, you're like a kid in a candy store right now.
40:36I know.
40:38Wow.
40:39Wow.
40:40Wow.
41:06Wow.
41:08Wow.
41:09Wow.
41:10we've eaten all of both desserts
41:22Laura this is I mean it's just like you're like hi I own restaurants that's how I feel when you
41:34put down a lot of your food but particularly today your Korean starch sheets are the most
41:41creative use of a condiment in the kitchen today which I think counts for a lot and yeah I kind
41:48of feel like it was a combination between eating cellophane and fairy floss was what I got so it
41:53has that kind of candy thing going on and then it just dissolves and you are left with a very clear
42:01taste of chili oil without it blowing your brains out so really cool and such a fun thing to eat the
42:06charriness the spice and the acidity of caramel pineapple coconut all together next level
42:15impeccable the pineapple is perfect I love how hard you went on it the chili caramel also the texture
42:24of your sorbet and the flavor of the coconut in that is spot-on this is gonna be an interesting
42:32one but it's it's too tense 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 idea how
42:46we're gonna do this is split YouTube with a 50 50 shot at a win today you were all gunning for it
43:06none of you are going down without a fight and it showed on your plates but only half of you leave
43:14here as winners so let's get down to business okay first up Jamie versus Bo the XO sauce showdown the winner
43:33winner is Bo hey Ben versus Audra the hoisin off
43:59the winner is Audra Declan versus Callum battle of the premium sources the winner is Calum
44:29Alana Dr versus Shnez the great chili bean sauce jewel the winner is Alana
44:43Andre versus Samira bird against bird oyster sauce against oyster sauce the winner is Andre
44:51Yay!
44:52Congratulations.
44:58Theo versus Sarah.
45:04Sweet against savoury with sesame oil.
45:09And the winner is...
45:14Theo!
45:21Here we go. The one we've all been waiting for.
45:31Laura versus 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!
45:52This is crazy. This is unreal.
45:58I have a chance for tomorrow's immunity.
46:00It'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.
46:08I 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 of your own invention.
46:32When 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 a plex today.
46:45This is going to be a pressure test worthy dish. For sure.
46:47For sure.
46:48The results...
46:50...are...
46:53...jaw-dropping.
46:54Oh, get out!
46:56You are kidding.
46:57You are kidding.
46:58You are kidding.
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