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Bigfoot USA
  • 6/10/2025
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Fun
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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
00:30did you have a spot I can't remember I have no pre assumptions on what could be in this mystery
00:45box 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
01:00good oyster sauce if you take a quick look around you and your neighbor have matching sauces now
01:20this is no accident this is the ultimate box clash the cook you're sharing your bench with
01:27is your opponent today both of you need to bring us a show-stopping dish using your sauce we will
01:43taste them compare them and whoever cooks the best dish out of the two will win their duel and the
01:51winner from each bench will head into immunity so game on Theo yeah how do you feel going up against
01:59Sarah next door oh I mean she's a absolute gun in the kitchen and but I'm just glad it's not an Indian
02:07inspired condiment so hopefully I can pull something out of the bag is there much sesame oil in Indian
02:14cooking Sarah you know what there's some regions where it kind of crosses over
02:19famines you know like Laura how do you feel going head to head with Depinda
02:26um look I love it I'm ready to destroy her
02:31someone is honest and honest that's the Laura we know and love
02:41Depinda how do you feel about that I thought we were friends
02:47not 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
02:58little bit more strategic than usual righto 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
03:16so with 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
03:55cook a great dish with this product so my strategy today is to cook something interesting and elevate
04:00I am loving this it's battle of the sauces and there are some amazing jars and bottles out there
04:16and we've got some pretty dynamic duos going up against each other it's going to be really exciting
04:20yeah wildly different oh that just exploded all over my face I don't really want to totally destroy
04:29although I'm sure he has something different to say what do you think of the flavors of
04:33these sauces John Christophe yeah they're interesting obviously they're packed full of
04:37flavors and what they have is different ways to be creative and I think it would be interesting to
04:42see who's going to be the most the most on the sweet side on the savory side yeah they're very versatile
04:47yeah there is 100 strategy when you're turning around and eyeing whoever you're cooking is off
04:53like yes you want to cook something that's true to you but you also need to probably look at what
04:58the strength or weakness yeah yeah of who you're up against and really play to that because we all
05:03know how important immunity is this is the top 14 yeah we're getting down to the business end
05:07yeah today I'm up against Theo and I'm feeling good I think sesame oil is such a delicious ingredient to
05:20use I can be very strong and powerful but I think it just is amazing and whatever it's in so I'm making
05:27a steamed snapper with a broth that I'm kind of making with the sesame oil and a lot of other aromats
05:34and then a really beautiful Chinese style salsa on top this is kind of a variation on a dish that
05:39I love making big day today playing for immunity but there's no strategy I just want to create a
05:46dish that I really love really tasty and to make sure that it highlights the sesame oil she's a very
05:52good cook Sarah oh my god I've got sesame oil and I'm going up against Sarah this is gonna be tough
06:00she's done this competition a few times she's owned restaurants she's a really accomplished cook so
06:06I'm thinking in my head a good strategy is to kind of stand out from the pack my mind goes to dessert
06:14and I'm going to do a dessert with sesame oil there's a Greek dessert that's called pastelli and it's a
06:20sesame bar that's like sweetened with honey and it's kind of chewy and I'm kind of playing on that
06:26those flavors of sesame and honey but today you know we're lending ourselves to asian flavors so
06:33yeah a bit of both cultures coming into this who the hell has a wok in here yeah Callum has a wok in
06:40there is that you yeah no that's Callum why is there a wok in the blast freezer because I'm using it
06:44cold what are you going to do with it I'm interested when my sauce comes out of my pressure cooker
06:50it's going to go straight into a freezing cold water I'll explain later so for today's challenge
06:55it's a head-to-head battle me versus Declan using the Lee Kum Kee premium soy sauce Deco can I borrow
07:00two spring onions 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
07:21you can see the soy sauce which is going to be a beautiful broth that's going to get poured over at
07:24the end but have enough other aromatics and kind of complexity of flavor going on so I'm going to
07:29cook the duck legs in the pressure cooker getting really lovely and tender kind of falling off the
07:33bone I'm going to cook the breast of the duck and get that slice on the top as well Declan versus
07:38Callum the soy sauce boys hello Po how are you hmm are you doing a little asian take on
07:46duck a la ronde I hadn't thought about it like that but yeah I guess so I loved how you could
07:52always pull out like really strong french technique and apply it to an asian dish and do something
07:59really different that I would never have thought of and it feels like what you're doing today yeah
08:03that's kind of the vibe yeah which is really clever I have tried to create a dish that kind of plays with
08:07my skill set being in the industry and running restaurants and what you do often get taught as a
08:11cook is that classic french technique and so I feel like I can kind of take the techniques that
08:16I know and apply them today Declan I was about to close the lid of my pressure cooker and I was like
08:20wait I haven't got any soy sauce in it yet oh that was lucky don't forget the soy mate don't forget the soy
08:27I'm absolutely stoked I got the premium soy sauce but Cal's next to me and he's got a hell of a lot
08:32of elements going on on his bench I can see a duck he's got some broths and little things going on the
08:38side he's got a lot of chefing experience off his sleeve and here I am just the season 15 underdog you
08:47might say getting soy I really want to do a dish that's like you know smack in the face with that
08:53premium soy sauce you know the gloves are coming off and I can't wait to take Cal out Declan
08:58oh what are you doing so I'm doing a soy braised pork and I'm going to do like the stretchy noodles
09:06hand pulled and you've done this before obviously yeah you don't have much time for that dough to rest
09:13I'm a little bit nervous about it do you know what Calum's doing yeah he's doing a duck so a bit of
09:17competition up the back here protein against protein protein against protein yeah but it's all going to
09:23come down yeah for these hand pulled noodles I'm back to win and in order to win I've got to beat
09:28him a couple of times anyway all right so just focus on the noodle correct and make sure that
09:32that's balanced perfection all right good luck I saw a masterclass master chef and I thought it's
09:38really cool that you don't need a pasta maker or a machine or anything like that to create this dish
09:44I've made them a handful of times but certainly not in 75 minutes if the dough doesn't rest it's just
09:51not going to stretch so I'm feeling the pressure that's for sure make your sauce sing 60 minutes to go
10:10that's so spicy
10:14going head to head with depender with an asian chili oil this freaks me out her
10:20asian and indian food is absolutely insane so I'm going to be strategic I'm going to go sweet
10:28knowing that she's probably going to go savory depender is my victim today yeah she's going down
10:33she doesn't know it yet but she's going down I want to do everything in my power to make sure
10:38I've got the best chance against depender I know my desserts really well I love making them and I just
10:42think adding chili to a dessert is very very different and unique but I look over at depender
10:49she's got sugar she's got eggs and there's an ice cream churn on her bench oh no oh man
10:56depender's copying me I've got sugar I've got eggs and an ice cream churn there it's like
11:01oh my god she's making a dessert as well what have I done
11:16wrong beds
11:18I was absolutely banking on depender making an indian style dish
11:23but she's making a dessert as well I'm not trying to sabotage you are my strategy is out the window
11:28and now it's the battle of the chili desserts laura and depender hello are you making a dessert
11:36young lady i sure am wow yeah describe um coconut and lime yogurt sorbet yep with the chili caramel
11:45gonna be the battle of the chili desserts very interesting supinder i'm making dessert as well
11:51yeah we're having a dessert off over here battle of the chew gel chili oil i was like god damn it i
11:56should have made some noodles or something what are you making um so i'm doing a chili oil ice cream
12:02i'm gonna serve that on the base of beautiful coconut sago pudding yeah
12:06interesting it's all about the balance isn't it like playing with chili in a dessert is it's just
12:13tricky yeah it's really really tricky just quickly though this is gonna make your battle even harder
12:18i know i know it's gonna be well it's kind of like an even playing ground yeah yeah maybe kind of yeah
12:24okay well good luck thank you i think standing out is key today especially when we're both trying
12:29to feature the chili oil i wanted to do dessert because i wanted to make something which is unexpected
12:34for the judges i mean when you see chili oil ice cream's the last thing that comes on your mind
12:38i 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 there's double trouble at your benches today 45 minutes to go
12:54i've had this many times
12:55the exo sauce boys bo versus jamie exo exo happy with that love it is this out of the jar strong
13:05punchy is great and like could do its job uh-huh how do you get creative with it uh so it'll be exo
13:10prawn noodles okay so you don't get creative with it you just take it for what it is and jamie what are you
13:16doing i thought i'd do blue swimmer crab exo churros interesting it kind of it kind of sounds like a
13:22chinese donut yeah andre and samira you both have oyster sauce what are you cooking a scallop
13:29and prawn filled chicken wing glaze with front and center will be our oyster sauce samira i'll
13:35be using the oyster sauce as a marinade for my spatchcock which i'm going to cook on the hibachi
13:39so now we've got oyster sauce against oyster sauce we've got bird against bird yeah how are you feeling
13:44about the creative intricacy that is andre i know i have a big competition there because he loves to think
13:50outside the box so i'm hoping that will fail him today without me to pass i'm trying to be in the
13:55box today though that's the thing i don't know i'm trying to think in the box out of the box i have
14:00no idea all i know is i can barbecue a good piece of chicken it's serious business in here he goes on to
14:07a dessert next to me with the sesame oil so i think that's really interesting i think
14:12yeah he's pushing the boat out a little bit today doing something a little bit different which is
14:16exciting thanks sarah that's very nice of you today i'm making a sesame and snapper broth with a
14:23steamed snapper and theo is making a dessert he's definitely putting everything into this cook i think
14:29he wants to win so i am nurturing this broth like there is no tomorrow to make sure that it highlights
14:37the sesame oil so my broth is coming along nicely it's going to keep balancing it as it kind of
14:43cooks down a little bit more and i'm just working now on my fish i'm feeling really comfortable using
14:50sesame oil this is a dish that's a little bit more fine dining but i have done variations of this at home
14:56i love these flavors it's kind of a dish where you can really amp up the sesame oil and the fish is this
15:04vehicle that kind of carries all those flavors and i'm happy with it
15:10are you doing sweets because you're trying to have a different strategy from sarah yeah trying to
15:16really 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 cum key put
15:28so many sesame seeds in it but i'm putting sesame seeds all over this dessert it's going to be in
15:32every single element i think there's two major pressure points in this dish the texture of the
15:40semi-fredo and then that sesame seed oil caramel pretty good perfect semi-fredo needs to be light
15:47in texture it needs to be like you're eating a cloud but at the same time it needs to be set so this is
15:52really really pretty cool so i'm feeling very good about the semi-fredo it's very light and airy which
15:56i'm very happy about i just need to get it into the fridge now and set so yeah feeling pretty good
16:01so my semi-fredo setting my sesame seed crisp is cooking in the oven i'm working on my sesame oil
16:06caramel i think my decision to make a dessert has paid off because i look over and sarah is definitely
16:13going the fish route to sesame seed oil you know that's been done and dusted sarah i'm going with
16:20something new fresh so i hope i'm in 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
16:38how's the duck fingers crossed it's looking all right hello how's the pork coming along yeah it's
16:49coming yeah yeah i want it to be sticky yeah the clock is ticking and my pork's braising i'm feeling
16:57good i can taste and visually see that soy sauce in there but now i need to have a crack at these
17:04noodles all right there's a little bit of resistance yeah all right go on then go on what are you
17:09waiting scared you gotta just get on with it if the only people i see making hand-pulled noodles are
17:20like your little chinese grandmas just going to town in the windows slapping them out swirling them
17:25around their head just doing all sorts and they seem like they got got the years behind them to back
17:30it up where you know declan from cooked hand stretch noodles handful of times we'll see i don't know
17:39how he's going to manage that i have no idea how the hell is supposed to make those chinese noodles
17:44ready on time have you seen what he's doing yeah have you done that before i have i mean i don't need
17:52to be a chinese cooking expert to realize there's no way and they're very thick
18:08what are you doing just having a little look just sort of put your mushrooms on to be burning you
18:18know you sure you're going to do it that way yeah oh we have battles and strategy absolutely
18:28everywhere out there there's a few sly little digs yeah from their names isn't it as they're talking
18:34about each other the other one looks up they're like what did you say i'm coming for you depender
18:39we have fio and sarah sesame oil is between the two of them and clearly feel a changing strategies
18:46looking at sarah doing a snapper with a broth obviously and she looked like she knows what
18:51she's doing fio is going for something sweet which is not going to be easy he's using an asian flavor
18:58profile so he's got like ginger uh sesame seeds so he's bolstering the flavor with more sesame seeds
19:03but he's using as a memory uh prompt a greek dessert that you grew up with okay and i think it all
19:10sounds very sound i think it's a very smart i'm really dying to know about declan v callum oh okay
19:19it's kind of like young whippersnapper against the veteran yeah so definitely has to do a handful
19:24noodle really which i am so stressed about it's working it's working yes you can do it
19:29hellum is kind of doing almost like a asian version of duck au lorange she's doing a master stock
19:36cooking legs in there pressure cooking that we're certainly having fun today it's a good challenge
19:41okay so the big one for me is the two girls laura and oh yeah so laura has picked a dessert right
19:49because obviously she knows she's staying next to the spice queen but dependa's doing a dessert as well
19:54what hold on what's that sauce they've got she just style chili oil so laura's chili is in the
19:59caramel and independent is doing a chili oil ice cream oh there it is i think this is going to be
20:03an amazing and amazing tasting oh yeah i cannot wait
20:1214 minutes to go please come on
20:14okay
20:28this 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 um not really but you know what first thing that comes to my mind is
20:42like crab chili so i'm going with like singapore chili crab are you excited to cook against alana
20:47i'm excited to beat alana today oh not just cook against just beat her straight up audra versus
20:53ben the battle of the hoisin so today i'm going to make a rice pudding with a hoisin caramel it's
20:57going to be completely different to what she's done uh so today i'm going to be making duck pancakes
21:01so it's a little bit predictable this battle is something that i'm absolutely fascinated in because
21:05it's going to be very interesting over here ben is doing something like so far away from
21:10tradition it's not funny hoisin in a dessert rice pudding dish hoisin in a dessert that'll never
21:16work well we'll see we'll see good luck thank you i'm coming to pinda i'm following you she's following me
21:26what are you getting what are you getting we have really good banter going on at the moment so it's
21:30actually becoming like a friendly competition with both of us using choo chow chili oil in a dessert you
21:35know like those cricket matches which are friendly but not so friendly i think i'm going well for
21:40time actually so my ice cream's churning it's almost there so it's really good news there and i'm
21:45working on the tapioca pudding so this will be the base of the actual dessert the sago pudding is it's
21:50going to be a little bit sweet but it's got that little edge of saltiness to offset the chili oil you're
21:56done oh how is it oh girl oh wow wow time to take my ice cream out it looks beautiful there's little
22:03bits of crispy you know chili and garlic you can just look at it and say this is a chili oil ice cream
22:08i give it a taste and it tastes so good it's definitely confronting because you don't realize
22:14how strong that chili oil is so i need to make sure the way i plate up as well i use the right
22:19quantities of each element whoever wins today has to win immunity tomorrow oh okay come on
22:28dipinda is absolutely killing it the smells coming off her bench are just like incredible
22:34as we knew already she's such a good cook so i know that i need to make sure there's enough chili to shine
22:41the chili oil is going to be in my really bitter and salty caramel that will sit on the bottom of my
22:46dessert tasting this caramel i think i've had about 10 tablespoons already it's so addictive it's bitter
22:53it's salty and it's got a really good kick of that chili oil so i'm going to use it as a glaze over
22:59every element for some extra spice i really want to beat dipinda today and the opportunity to grab
23:05immunity the battle is on five minutes to go and i get these noodles in the pot to boil i'm really
23:33cutting it fine here we're good some a bit wonky but i've done what i can do here we go mate good
23:39luck look at these tricky techniques putting a putting a wok in the blast chiller well you've never
23:44you've never dabbled you won't you won't find anyone doing that on the streets in china look over to
23:49cows and he's got this beautiful duck breast he's got some nice little daikon going on there that is
23:54julien it does look really tasty tasting my broth i think there's a really nice balance of the sweetness
24:02from the mandarin that's in there and i think i can taste the soy sauce without it being overbearingly
24:07salty so hopefully i've hit the brief today time to start plating up and i've got that duck leg meat
24:11toss in that jerukin wax and ginger oil the breast is just there quite classically done i've got a big
24:17old pile of shredded daikon here which is going to sort of suck up all those flavors and i want to have
24:21all those little condiments onto the side the charred mandarin the toasted sesame sauce and that
24:25jerukin wax oil and i think it looks really fresh looks really interesting
24:28looking at declan's dish and he's made these beautiful hand pulled noodles and his pork smells
24:34and looks amazing it's all kind of glossy and shiny so i think it's going to be a really tight battle
24:38today so i'm pretty happy with my dish but i'd be pretty happy with his dish too we want the top
24:43dish from each batch three minutes to go
24:49my idea for cleaning up is to have the chili caramel on the bottom the chargrilled pineapple on top of that
24:54the finger lime the toasted coconut the sorbet and the chili crisp on top hoping that once the judges
25:00crack into this in that mouthful they're getting the creaminess and the refreshingness of that sorbet
25:05the spice and the caramel that chargrilled smoky sweetness from that pineapple and you're getting
25:10lots of little salty and sour pops from every single element but looking at depender's dish it looks
25:17gorgeous so depender's used the chili oil in her ice cream today and i've used it in my caramel and
25:22i think it's just going to come down to does that chili shine one minute to go
25:31i'm pushing it a bit now i've got my sesame seed crisp looks amazing i'm taking out my semi-frotto
25:38it's set it looks fantastic my sesame seed oil caramel is the perfect texture i've got my sesame
25:44seed and white pepper praline i can't believe i've just pulled off such a sophisticated dessert it
25:50actually looks like something you would get in a restaurant and i'm so happy i definitely think
25:57i've hit the brief i've used sesame oil throughout my dish it's beautiful and on the top and it's also
26:03all the way through that broth so i think through every bite there should be a little delicate hit of
26:08sesame oil feeling a little bit saucy 10 9 8 7 6 5 4 3 2 1
26:25nice cow
26:26good job how's it going yeah good lovely yeah i'm looking at theo's dish and it looks absolutely
26:39stunning i've never seen him present anything 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
26:57and there was some delicious looking food out there you had to fight it out against the person next to
27:03you and boy did you all put up a good fight but only one person per bench can head into tomorrow's
27:10immunity challenge first up the sesame oil showdown theo and sarah
27:25sarah what's the dish so steam snapper with a sesame and snapper broth very very clear cut
27:35pretty much two elements and theo uh so i've got a honey sesame semifredo uh with a sesame oil caramel
27:43and uh black and white sesame crisp and light cheese as well why the dessert today i thought i have to
27:50do something that stands out from what sarah's gonna do because you intimidated him sarah yeah yeah
27:57he's doing really well yeah 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 all right i'm going to try and go something
28:09different um what would have been your savory dish if you did i'm not even lying it was very similar to
28:14that a steamed fish with like a broth of you know the sesame oil and ginger did you have a strategy sarah
28:21no i didn't no strategy i just wanted to cook a dish that highlights the sesame oil and
28:28it's tasty i'm looking forward to this let's see how you went i think we'll start with the savory
28:45so
28:58sarah what i love about this dish is how clean and unassuming it looks and then how much it absolutely
29:06sparks you awake with flavor i love that you can see the little droplets of sesame oil in your broth as
29:13well you really do feel that as the leftover flavor even once that kind of really intense spice
29:20starts to mellow down snapper can be absolutely murdered and that was beautifully cooked and then
29:27the 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
29:39symphony and it's absolutely executed perfectly what you did is mind-blowing thank you thank you
29:48righto theo time for dessert beautiful
30:02i really really loved it i thought that your use of the sesame was absolutely outstanding the semifredo was
30:26perfect 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 like
30:39something like that because should have wiped the floor with you and i say that with a lot of respect
30:43but that's close to perfection right it'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 the white pepper and the lychee i thought
30:58it was crazy good mate like so so so far away in complexity from what you we've seen from you
31:06before it has blown my mind we have a game on our hands here two very different dishes guys but both use
31:15sesame oil really well so this one's going to be a toughie thank you thank you good job
31:23i'm so happy my dish was amazing this is why i pushed the boat out so i'm in with a chance
31:29next bottle of oyster sauce andre and samira today i've made stuffed chicken wings with an oyster sauce
31:37glaze i have made a oyster sauce marinated coussin i love both dishes i think they're both really great
31:44samira i would say that your poultry is probably more moist than andre's but andre's gone to the
31:52effort of stuffing his so that kind of leaves them neck and neck for me next up the battle of the exo
31:58sauce jamie versus beau so i've made crab exo shu tiao with uh exo caramel uh so i've got egg noodles
32:06with prawns and exo sauce jamie i'll start with you the concept was brilliant but such a shame because you
32:13really do miss all of the blue crab and because you're missing that it does go quite sweet because
32:20you're digging into an exo caramel and then faux mate you went classic and i think it was great
32:26strategically you know because you've got a guy that was willing to take risks your noodle work was
32:30sensational mate snaz and elana the great chili bean sauce jewel so i've made turkey dumplings with
32:39a buttermilk and chili bean paste sauce so i 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
32:56it thank you shnez 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 uh black
33:13berries and dark chocolate well i went for something a little bit more classic so reese duck pancakes
33:20audra i think the beauty of this dish for me is what's going on in that hoisin orange number that you
33:26did kind of permeated all through that duck leg and then ben oh i'm glad you did this because you wouldn't
33:34have really been able to compete with this there is amazing potential between the blackberry the
33:39chocolate and then the hoisin caramel and i think you are that close my friend cheers next up battle
33:47of the backbench using premium soy sauce callum and declan
33:55declan and i are walking up to the judges and looking his dish i think he showed a lot of technique
33:58today i think it's a really creative use of the soy ingredient as well which leaves me a little bit
34:02worried wow this looks so much like you and this looks so much like you there's a bit of a battle
34:18which fan favorite will lift the masterchef trophy watch every mouth-watering episode on 10 play
34:26right so the battle of the soy sauce featuring declan the young masterchef whippersnapper versus
34:38callum who's basically done everything there is to do in this competition i'll win it how was that
34:47right let's find out what you made declan um i've done a soy braised pork with hand pulled noodles
34:52nice and callum i've made duck soup so it's um duck leg and breast with a soy and cinnamon myrtle broth
35:01declan we'll try yours first
35:20slippery little suckers
35:22declan love the idea like you know soy braised pork is like classic and it really does showcase
35:36soy sauce i actually really love that glossy finish that you've got on the pork it's very borderline
35:42like it's to the limit in terms of the caramelization of the soy but i kind of like it like that the
35:47noodles i thought were like they were okay they're very inconsistent even though they are a little bit
35:54rustic i love that you had a go at it and you just push through there were many strands that were really
36:01lovely and had that lovely chew to them so i think you got all that across the flavor is perfect the
36:07seasoning the warm spices everything is balanced really really well and the pork was perfectly cooked
36:13perfect choice of dish and well done right now callum we'll try your duck soup
36:23oh there's leg meat down the bottom
36:44callum's such a different use of soy to declan i've actually really enjoyed the contrast of the
36:48two dishes what brought it all together for me other than the sweetness of this burnt lime was the
36:55grated daikon is that what that was yeah there's not really any other vegetable that soaks up broth
37:00and flavor quite like daikon so that was a really clever choice especially because it's so fresh and
37:05you've got that rich duck meat in there as well i always wanted to be blown away by a canard
37:15and i think you did and you did it with a you know a spicy style the broth is fantastic you know
37:23you've got something which has a lot of depth you can get the duck flavor which is very important
37:28you really enjoy your vision nice one lads good job mate good job thanks
37:40it's the battle of the two joe chili oil laura and a pinda come on down
37:48walking up to the judges we both have to walk up together they're going to taste our dishes side by
37:53side and we've both got ice creams we've both got desserts we both use chili oil how wonderful
37:59if i got to chow chili oil this is the last place i would have gone you've both done desserts so laura
38:06what have you made uh so i did a coconut yogurt and lime sorbet chargrilled pineapple and a pineapple
38:12and chili caramel with a korean chili crisp on top and the pinda so on the top i've got the chili oil ice
38:19cream i've got a sago pudding on the base and a lychee and a lime granita all right let's see
38:26who's made the best dessert and we're going to start with the pinda
38:29who's made the best dessert and we're going to start with the pinda
38:42whoa
38:44sorry just had to let that out
38:46oh my goodness that is
39:11so bloody good it's so complex like you've got all those beautiful little balls of sago i get all
39:22the little individual pearls and they're still actually chewy and then you have the chili oil ice
39:27cream it is such a wonderful push-pull sensation that i get and it's happening through the whole dessert
39:38it's so dynamic and it is so magical
39:46you've got this chili oil ice cream right which is just like so impeccable that by the texture
39:52but also the amount of heat you've introduced to that as well um because it's got a bit of boogie going
39:56on then what you've done so smartly is tame that heat not just with acidity through that lychee and lime
40:05granita but the texture of the sago as well you've done it so well and it manages to just pull back
40:13the amount of chili that's going on and so then you're like i want to do that again
40:19i want to do that again and it's addictive and that is why your dish is a 10.
40:24oh all right next up is laura
40:34oh you're like a kid in a candy store right now i know wow wow
40:54you're like a kid in a candy store right now
41:04we'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
41:34you put down a lot of your food but particularly today your korean starch sheets are the most creative
41:42use of a condiment in the kitchen today um which i think counts for a lot and yeah i i kind of feel
41:48like it was a combination between eating cellophane and fairy floss was what i got so it has that kind
41:54of um 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
42:06the charriness the spice and the acidity of caramel pineapple coconut all together are
42:13next level impeccable the pineapple is perfect i love how hard you went on it the chili caramel also
42:22um the texture of your sorbet and the flavor of the coconut in that is spot on
42:28whoo-wee this is gonna be an interesting one like it's it's too tense it's as simple as that
42:35um no matter where you are no matter what restaurant what back alley wherever what park if you are eating
42:41them they're tens i have zero idea how we're gonna do this and split youtube
42:48with a 50 50 shot at a win today you were all gunning for it none of you were going down without a
43:08fight and it showed on your plates but only half of you can leave here as winners
43:15so let's get down to business
43:21okay first up jamie versus beau the exosauce showdown
43:33the winner is
43:34ben versus audra the hoisin off
44:04deklan versus calum the battle of the premium sources the winner is
44:24calum
44:24alana versus junez the great chili bean sauce jewel
44:37the winner is alana
44:43andre versus samira bird against bird oyster sauce against oyster sauce
44:49the winner the winner is andre
44:58theo versus sarah
45:04wow sweet against savory with sesame oil
45:09and the winner is
45:10the winner here we go the one we've all been waiting for laura versus depender the dessert standoff
45:35with chew gel style chili oil you girls had us so torn but one of you gave us something more unexpected
45:44in the best way ever and that was you
45:50depender
45:57this is crazy this is this is unreal i have a chance for tomorrow's immunity it's also my first immunity
46:02i'm so bummed that i didn't take the win today but a 10 out of 10 dessert i will absolutely take it
46:17tomorrow you seven will have a shot at immunity
46:20everyone else you'll be cheering them on from the gantry
46:23so go home and get some sleep
46:24tomorrow night we want you to bring us a pressure test worthy dessert of your own invention
46:34when cooks this talented oh look at that have the chance