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Transcript
00:00:00Previously on MasterChef Australia...
00:00:03Go!
00:00:05Ah!
00:00:06Our top seven are a cut above.
00:00:09Oh, that smells delicious.
00:00:10So a week of immunity challenges...
00:00:13...put the eggs in extraordinary.
00:00:18That was a stunner.
00:00:19That is a picture of perfection.
00:00:21Oh, my goodness.
00:00:23I can feel this little electric current
00:00:25running from you to the dish to Andy.
00:00:28It's jock.
00:00:30That's your best pasta I've ever eaten.
00:00:32That's unbelievable.
00:00:34Which spelled success for Laura...
00:00:37...and...
00:00:38Michael Wilson!
00:00:40His Tower of Terror...
00:00:43Oh!
00:00:44Oh!
00:00:45Eight layers of absolute precision.
00:00:48...was a massive win for Jamie.
00:00:51It was your first pressure test in 12 years.
00:00:54And you won it!
00:00:56Tonight...
00:00:58...an elimination...
00:01:02...means time is up...
00:01:04...for one of our incredible cooks.
00:01:08Oh, my God!
00:01:18Here we go, gang!
00:01:20On the bench!
00:01:21Nine times!
00:01:22Oh, my God!
00:01:23Here we go, gang!
00:01:24On the bench!
00:01:25Nine times!
00:01:26Oh, my God!
00:01:27Oh, my God!
00:01:28Here we go, gang!
00:01:29On the bench!
00:01:30Nine times!
00:01:31Nine times!
00:01:32No!
00:01:33Oh, my God!
00:01:34Where we go, gang!
00:01:35Here we go, gang!
00:01:36On the bench!
00:01:37Nine times!
00:01:38Oh, my God!
00:01:43More closhes!
00:01:44More closhes.
00:01:46Another closh.
00:01:48I see.
00:01:51Hey, everyone.
00:01:52Hello.
00:01:53Hi.
00:01:55Today, seven becomes six.
00:01:58And even though we don't want to see any of you go,
00:02:01the only person who can shield you from elimination is you.
00:02:08You have a massive decision to make today.
00:02:11And it has everything to do with what's under those closhes.
00:02:17You ready to find out what it is?
00:02:21I'm going to count you in.
00:02:23You're going to lift them in three, two, one.
00:02:27Oh, gosh.
00:02:31It is time.
00:02:36On that clock is 90 minutes.
00:02:38That is the amount of time that you'll have to cook with.
00:02:45In round one, you can make anything you like,
00:02:49using as much or as little time as you want.
00:02:53The moment you finish your dish, stop your timer.
00:02:56Bring it to us and we'll taste it.
00:03:00Holy...
00:03:01If you cook one of the top two dishes, you're safe.
00:03:10But if you cook one of the three least impressive dishes,
00:03:15you'll find yourself cooking in round two
00:03:19with whatever time you have left.
00:03:22Oh, my God.
00:03:24It's a good thing.
00:03:26Meaning how you play this, it's vital.
00:03:30You can use more time in round one
00:03:32to try and perfect your dish
00:03:34or play it safe and leave yourself a buffer.
00:03:38Your 90 minutes starts now.
00:03:43Good luck.
00:03:47Good luck.
00:03:48Good luck.
00:03:50My God, you stopped working.
00:03:55Nice challenge.
00:03:57Wow, we're challenged.
00:03:58Oh, my God, this is mad.
00:04:00Time's split.
00:04:08I've seen this challenge before.
00:04:09I've never done it.
00:04:11I'm not prepared for it, if I'm honest.
00:04:12Ben's already cooking.
00:04:14He does that.
00:04:15He goes straight to the equipment
00:04:16and puts pans on before he goes in.
00:04:18All right, all right, Ben.
00:04:19Good luck.
00:04:20So my strategy here is to cook something quickly.
00:04:23If I can pull out a dish that is fast,
00:04:25I might be able to save myself.
00:04:27And if I can't, it'll leave me loads of time.
00:04:30In order to come up with a dish for round two.
00:04:37Come on, Ben.
00:04:38Oh, yeah.
00:04:40Last in, first out.
00:04:41Nice.
00:04:42Very efficient shopping.
00:04:48Look, this challenge is all about strategy
00:04:50and really there are a few ways you can do it.
00:04:53What would you do?
00:04:53I would just go all out in that first dish.
00:04:57I'm going all in.
00:04:58So how many minutes?
00:04:59Yes.
00:05:0090.
00:05:02If this doesn't work...
00:05:03I'm really screwed.
00:05:06No, you're right.
00:05:07Last time you did this, you used 89 minutes.
00:05:11Yeah.
00:05:11And thankfully made it.
00:05:13Yes.
00:05:14And then you didn't have to cook in round two.
00:05:15But do you know what?
00:05:19There was no strategy behind it.
00:05:20So how do you...
00:05:21OK, so don't really talk to Paul on this one, right?
00:05:24I would do a short cook to start.
00:05:26So belt one out, maybe a raw dish, seafood,
00:05:29something like that.
00:05:3030-minute cook.
00:05:31In round two, I'd leave my best dish.
00:05:34I absolutely agree with Andy.
00:05:36You spend less now to have a lot more for round two
00:05:39and be safe.
00:05:40They're all so good, though.
00:05:42They're all so good.
00:05:43I know, I know.
00:05:46I'm feeling really good.
00:05:48I'm feeling really hectic.
00:05:49Never done this challenge.
00:05:51So I'm making this beautiful, like,
00:05:53a lardo and Wagyu skewer.
00:05:55It's a crazy quick cook that's super delicious.
00:05:58I was never my friend in this kitchen,
00:06:00but I feel lately I kind of changed.
00:06:03My strategy today is I want to use less time in round one
00:06:07but smash it with a flavour.
00:06:09So I'm going with a quick 35-minute cook.
00:06:13Wagyu is this beautiful cut of meat that cooks really quickly.
00:06:17I'm also making this beautiful green sauce
00:06:20and a delicious aioli.
00:06:23So I'm really confident in my choice of dish today.
00:06:25If I nail it, the flavour is there, technique is there.
00:06:29They're hopefully going to keep me safe from the round two.
00:06:31Come on, smash.
00:06:33Punch.
00:06:41I'm a pretty quick cook.
00:06:43Some of the fastest here, I'd say.
00:06:45But the risk with cooking a quick dish, obviously,
00:06:48is that you don't have time to build flavour
00:06:49and you might not do everything perfectly.
00:06:54Hi, Ben.
00:06:55Hello, hello.
00:06:55How are you?
00:06:56I'm very rushed right now.
00:06:57Here's where the strategy first.
00:06:59Strategy if I'm cooking a delicious dish
00:07:00that's going to take half an hour.
00:07:02To me, delicious King George whiting,
00:07:04tomato butter sauce, basil oil and a cucumber.
00:07:07Fresh and mussel sort of salad.
00:07:09That does not sound like a short cooked dish.
00:07:12It's right, but the fish cooks super quickly
00:07:14and so does everything else.
00:07:18It sounds like it should take an hour.
00:07:20It's going to take half an hour.
00:07:21Simple as that, yeah.
00:07:22So I'm not taking my time and having a coffee break.
00:07:24I'm just smashing it out as quickly as I can.
00:07:25And the quality is still going to be there.
00:07:27That's my goal.
00:07:28So we'll see what happens.
00:07:29I'll be hawking.
00:07:30Good luck, mate.
00:07:31The way to get flavour into this dish
00:07:32in a little amount of time
00:07:33is to use the richness of the tomatoes and the butter,
00:07:36the saltiness of the mussels
00:07:37and the chard from the cucumber
00:07:39with the beautiful King George whiting.
00:07:40and multitask my...
00:07:42My multitask is everything,
00:07:44trying to get this done
00:07:45so I can hopefully be safe in round two.
00:07:49Come on, Benny.
00:07:49Go, Benny.
00:07:54With a time challenge like today,
00:07:55I think I'm going to try and use
00:07:57just under half of my cook time
00:07:59to try and cook a really good dish,
00:08:00but leave myself enough time
00:08:01that if I need that insurance policy for round two,
00:08:04I've got it there.
00:08:05Callum, Peters, how are you?
00:08:07Strategy.
00:08:08What a challenge.
00:08:09He is the strategy master.
00:08:11So what is the strategy?
00:08:12So strategy, but not gambling, right?
00:08:15So I'm going to keep plenty of time for my second cook.
00:08:17So this is going to be a good dish.
00:08:18Hopefully I won't need the second cook.
00:08:20What is the dish?
00:08:21Yeah, so I'm going to do
00:08:22a little take on mousse frits.
00:08:25So it's the kind of Belgian dish
00:08:26that's got mussels cooked in cider,
00:08:29but I'm going to do it in a really fun little format.
00:08:31So I'm going to sort of make
00:08:32little edible mussel shells
00:08:33and serve it inside that.
00:08:34And it's just a one-bite situation.
00:08:37You have to make that noise as well.
00:08:40All right, good luck.
00:08:40Thanks, gang.
00:08:41Now, my version of mousse frits
00:08:42is going to be quite different to the classic,
00:08:44so I have to take the time
00:08:46to nail the flavour profiles.
00:08:48I have to get this right.
00:08:49Come on, Cal, let's go.
00:08:53You've had 15 minutes.
00:08:54You have 75 minutes on the clock.
00:08:57Good luck.
00:08:58It looks like this is going to be
00:09:08your quickest curry ever, yeah?
00:09:11Ah, one of them.
00:09:12One of them.
00:09:14You're always cool, yeah?
00:09:15Even in a hurry.
00:09:17In general, like,
00:09:17when I make chippy curries at home,
00:09:19I don't use canned chippies.
00:09:20I would pressure cook it for ages,
00:09:22and then I'll slowly build flavour.
00:09:25There'll be whole spices.
00:09:26There'll be dry spices.
00:09:27God, these packets.
00:09:29Today, I'm going to do
00:09:30a really quick chippy curry
00:09:32without compromising on the flavour.
00:09:34Dipinda.
00:09:35Hey, guys.
00:09:36What's the strategy
00:09:36and what's the dish?
00:09:37So the strategy is to split it halfway.
00:09:39OK.
00:09:39And stay as close to 45 minutes as I can.
00:09:42OK, what's your dish?
00:09:43My dish is going to be street food today,
00:09:45so I'm doing aloo dikki chole chaat,
00:09:47which is basically, um,
00:09:48like this stuffed potato patty.
00:09:50On top of that,
00:09:51you've got a really flavour-bomb-y
00:09:53chickpea curry.
00:09:55So you just take one bite,
00:09:56and it's like a flavour bomb.
00:09:57And then I'm going to do two chutneys
00:09:59and a yoghurt sauce on top.
00:10:00In 45 minutes.
00:10:01Yeah, I'll do it.
00:10:02I'll do it.
00:10:02Brother, we trust you.
00:10:03Goodbye.
00:10:03OK, thanks.
00:10:0545 minutes is going to be a push.
00:10:07Normally, I would have at least an hour
00:10:08to build that depth of flavour,
00:10:10but I'm going to put all my eggs in one basket
00:10:12to get it done in that time.
00:10:14I do not want to cook in round two.
00:10:16That's good, Dipinda.
00:10:21So for this green sauce,
00:10:23I'm using tarragon, parsley, chives.
00:10:27It's going to be full of flavour.
00:10:29It needs to complement the fatty,
00:10:31vacuum, larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on
00:10:36is my aioli.
00:10:39So my aioli is going to kind of
00:10:41add the creaminess to this dish
00:10:43and also the little zing of garlic
00:10:45through it as well.
00:10:49Why is this happening?
00:10:51I blitzed it and it splits.
00:10:53What?
00:10:54I've never split mayo in my life.
00:10:56So I need to start again.
00:11:00OK.
00:11:01Libre it.
00:11:03You see, time is obviously an issue with you.
00:11:05Yeah.
00:11:05Because you need to control your measuring.
00:11:08Yes.
00:11:08You're going to do the same mistake again.
00:11:12You should not...
00:11:14I know time is important,
00:11:15but you should not compromise your standard, yeah?
00:11:17Good luck.
00:11:20I cannot believe this.
00:11:22This is just a knot happening.
00:11:24What's wrong?
00:11:25My mayo is splitting.
00:11:26I always do it the same way.
00:11:27Oh.
00:11:28This is the second time.
00:11:32Second time.
00:11:32Splits again.
00:11:34It's really frustrating
00:11:35that this is happening on Black Apron Day
00:11:36and especially when I don't have time.
00:11:40I need to do it again.
00:11:42I feel like I wasted 10 minutes.
00:11:43I didn't do a single thing.
00:11:45So annoyed.
00:11:46Think you can be the next MasterChef?
00:11:54Only one way to find out.
00:11:55Applications are open now.
00:11:57Head to the link below and apply.
00:11:58We'll see you in the kitchen.
00:12:08It's Snaz versus Mayo.
00:12:10Holy moly.
00:12:11Where's my salt?
00:12:12I never give up.
00:12:14Come on, Snaz.
00:12:15I really have to do it.
00:12:18This time it has to work.
00:12:21What the hell's happening today?
00:12:23Oh, my God.
00:12:26Snaz.
00:12:27Snaz.
00:12:28Just breathe.
00:12:29Hey, hey, hey, breathe.
00:12:30Breathe.
00:12:31It's just happening third time.
00:12:32I'm going to go over the time that I set.
00:12:34That means if I do end it up in round two,
00:12:36I'm not going to have much time to cook.
00:12:39Come on.
00:12:45I don't know what anyone else is doing around me.
00:12:47I just know that I am making a really fun dish.
00:12:51It is creative and a little bit conceptual.
00:12:54And it's a dish I can make in 30 minutes.
00:12:56Basically, it's kind of a take on soldiers and eggs.
00:13:00So I am going for beautiful lamb skewers
00:13:04and dipping into pomegranate whole lamb skewers
00:13:07and dipping into pomegranate hollandaise sauce.
00:13:10Obviously, it's MasterChef,
00:13:12so it needs to be a little bit fancy.
00:13:14I'm not just going to do boiled eggs on toast.
00:13:18How the hell does this work?
00:13:19This little egg tool just cuts off the top of the egg
00:13:24in a perfectly round circle.
00:13:26So I'm going to use this
00:13:28and pour my pomegranate hollandaise sauce back into it.
00:13:31OK.
00:13:32So you do have that play on soldiers and eggs.
00:13:34Oh, that really works.
00:13:36I like this dish,
00:13:37but it can be risky to do just two elements.
00:13:40So I really need to nail these
00:13:41so that I get safe from round two.
00:13:45Come on, Sarah.
00:13:47Yeah.
00:13:47Beautiful, beautiful.
00:13:49I'm going all right.
00:13:52So I've got the sauce reducing,
00:13:54got my cucumbers charred,
00:13:55got my mussels cooked.
00:13:56What I'm doing now is cook a fish and plate it up.
00:13:59Ben's definitely taken the Usain Bolt approach today
00:14:01and it's like speed, speed, speed.
00:14:03This is hectic.
00:14:04I'm just trying to do things so quickly
00:14:05without making mistakes.
00:14:07So I'm just going to do my best
00:14:08and hopefully get it through.
00:14:11I'm making a pan for a King George whiting
00:14:13with a mussel and charred cucumber salad.
00:14:16Come on, Benny.
00:14:17Pretty much everything is done
00:14:18except for the cooking of the fish.
00:14:20But it's in there for literally two minutes.
00:14:22It's out.
00:14:22It's crispy.
00:14:23I'm really happy with it.
00:14:24The plating is going to take me
00:14:26hopefully less than a minute.
00:14:27I don't have time to waste.
00:14:28Get the salad on there.
00:14:29I get the fish on top,
00:14:31the creme fraiche, the sauce.
00:14:35Clock's stopped.
00:14:35Hit the clock.
00:14:3666 minutes to go.
00:14:38I did it in less than 24 minutes.
00:14:39I can't believe it.
00:14:40I'm stoked.
00:14:4224 minutes.
00:14:44Ben, you've just stopped your clock.
00:14:46It's time to taste your dish.
00:14:47That was awesome.
00:14:54When the judges taste this dish,
00:14:55I want them to have the flavour of the fish,
00:14:57the texture of the salad and the mussels
00:14:58and not for a second to think
00:15:00that this was done in less than 30 minutes.
00:15:02First course, the served.
00:15:03That is ridiculous.
00:15:05Wow.
00:15:06That's what we call it.
00:15:07Happy dough.
00:15:07Fast food.
00:15:11You've made this in 23 minutes and 48 seconds.
00:15:15How are you so speedy?
00:15:17I'm in a rush to get up there.
00:15:21What's the dish, Ben?
00:15:22It's King George whiting
00:15:23with a mussel and charred cucumber salad,
00:15:26and a tomato butter sauce and a basil oil.
00:15:45Ben, your fish is impeccable.
00:15:50What I love is that combination of flavours.
00:15:52It's simple.
00:15:54It's also quite original.
00:15:55You managed to execute a dish
00:15:57even under your timing,
00:15:58which is fantastic.
00:15:59What I loved about the dish,
00:16:01the fish was prepared and cooked so beautifully.
00:16:04I thought the dish overall ate pretty well.
00:16:07I would have liked to touch more acid.
00:16:09I felt like that creme fraiche with the butter
00:16:11kind of dragged it down a bit.
00:16:13However, those mussels were cooked really beautifully.
00:16:18Some positives, some negatives.
00:16:21I think your mussels were just cooked.
00:16:24It's almost borderline.
00:16:26Unfortunately, I got a bit of a beard in mine,
00:16:29so I think that's what happens when you rush, right?
00:16:31Yeah, I thought I checked every one of them.
00:16:33When you make a little mistake like this
00:16:35with competitors like that,
00:16:36it could be the thing that sends you into the next round.
00:16:39Let's see if your quick stick strategy pays off.
00:16:41Nice bird.
00:16:42Nice bird.
00:16:42That's a bummer.
00:16:46That's bad.
00:16:46That's a real bummer.
00:16:47Gutted.
00:16:49But the one thing on my side is
00:16:51I've got a lot of time for round two to cook
00:16:53and all these other guys are still cooking
00:16:55even though my judgment's finished.
00:16:56So the longer they take,
00:16:59the better it is for me.
00:16:59You've had 30 minutes
00:17:04and there are 60 minutes left to go!
00:17:06Woo!
00:17:13There's always that little voice
00:17:14in the side of your head that's going,
00:17:15hang on a minute, Benny's already gone up,
00:17:17maybe I should be rushing up now,
00:17:18but I really need to start cracking
00:17:20onto these edible mussel shells.
00:17:22And the tricky thing is
00:17:23they're quite delicate to work with.
00:17:25And I can only make one at a time.
00:17:30I'm using mussel and kind of squid ink batter
00:17:32made from the actual cooking liquor
00:17:34from the mussels itself
00:17:35with that cider in there as well.
00:17:37And I've only got one mussel mould here.
00:17:41Each mussel shell I'm cooking
00:17:42takes about two minutes or so to cook.
00:17:44So I'm going to burn five or ten minutes here.
00:17:47Did it work, Cal?
00:17:49Yeah, mate.
00:17:50I feel slightly more rushed making this dish
00:17:52than what I maybe had planned
00:17:54at the start of the cook.
00:17:56But I think knowing that I'm pretty happy
00:17:58with all the elements,
00:17:59I think it's worth every second.
00:18:01There's no point doing a quick dish
00:18:02if it's rushed,
00:18:03because then it's not going to be good.
00:18:05Where's my garlic?
00:18:07I'm still building flavour
00:18:08in this chickpea curry,
00:18:09so I'm going to let this simmer
00:18:10in its spices for as long as I can.
00:18:13Yeah.
00:18:14Meanwhile, I'm going to start working
00:18:15on my pea filling.
00:18:18This is where the flavour's going to come from
00:18:20when you bite into that aloo tiki,
00:18:22which is the potato patty.
00:18:23I need to move super fast.
00:18:25I've got a lot to do,
00:18:26so I'm just working at the speed of light
00:18:28at the moment.
00:18:29Normally, I would have at least an hour
00:18:31to make this dish.
00:18:33But today, they're trying to do it
00:18:35in 45 minutes.
00:18:37Head down, bum up.
00:18:39Depender.
00:18:39Good?
00:18:40Yeah, I think so.
00:18:41I'm just trying to get it done.
00:18:42Hustle?
00:18:43Yeah, I'm trying.
00:18:44But every single element
00:18:46has to be done perfectly.
00:18:48That's the only way
00:18:49to save myself from round two.
00:18:51I might actually make it.
00:18:54Praise, Neddy, pray.
00:18:55Thank God.
00:19:08Sorry, I out.
00:19:09This aioli really knocked off my time.
00:19:11I'm really happy I have it now
00:19:13because I cannot waste another second.
00:19:17I already went over my time,
00:19:19and I'm just doing my baguette
00:19:20and large skewers.
00:19:22That's my tester.
00:19:24Schnurr, what happened to your mayonnaise?
00:19:25Did it split or did it...?
00:19:26It just split straight away
00:19:27and then last time,
00:19:29I managed to do it.
00:19:31I do have my green sauce.
00:19:32I need to pass it through.
00:19:33This is finishing off.
00:19:34I'm going to glaze it last minute as well.
00:19:36Cook it.
00:19:37How long is that going to take
00:19:38to cook and rest?
00:19:39I'm going to add extra
00:19:40five, ten minutes to myself
00:19:41to make sure I nail this
00:19:42and it's perfect.
00:19:44That was not the plan, was it?
00:19:45No.
00:19:46That absolutely was not the plan.
00:19:48But, yeah.
00:19:50Come on.
00:19:50Yes.
00:19:51Push on, let's go.
00:19:51Let's do it, Andy.
00:19:57Starting to get a little bit worried.
00:19:59I wanted to get this done in 30 minutes
00:20:01to save that time in case
00:20:02I need it for round two.
00:20:05My pomegranate hollandaise sauce is done,
00:20:07but I haven't even started my skewers yet.
00:20:11There's only two elements on this plate,
00:20:13so I want these lamb skewers
00:20:15to be cooked perfectly.
00:20:18Oh, shit, that fell in.
00:20:20Oh, my God.
00:20:21They're falling apart.
00:20:23But the skewer mixture,
00:20:25it's just not holding together.
00:20:27Oh.
00:20:29If I don't fix this,
00:20:30then I don't have a dish.
00:20:37Oh, shit, that fell in.
00:20:49They're falling apart.
00:20:5190 minutes on the clock,
00:20:52it's two rounds.
00:20:54We are nearing the halfway mark,
00:20:56and my lamb skewers
00:20:57are just kind of falling apart.
00:20:59What, Sarah?
00:21:00I know it is going to eat into my second round,
00:21:02but I need to eat into my second round,
00:21:04but I need to fix this and cook them again.
00:21:07But I need this and cook them again.
00:21:10But I need to make sure
00:21:11that they're not overcooked.
00:21:13I'm just going to make sure
00:21:14they're super delicious and juicy
00:21:15and keep, yeah, get it done.
00:21:21Good.
00:21:22Perfect.
00:21:23Primo.
00:21:26I'm really happy with these edible mussel shells.
00:21:28They look pretty much like a dead ringer
00:21:30for a mussel shell.
00:21:31We're going to pop some of the confie potato in there,
00:21:35some of that apple and radish slaw
00:21:36on top with the raised mussel.
00:21:39And I think that it is the dish I promised the judges.
00:21:43So, yeah, I'm feeling really happy with that.
00:21:45Beautiful.
00:21:46Thanks for the support, Loss.
00:21:47I popped the last garnish onto my last mussel
00:21:49and I smashed that clock to stop it.
00:21:52I have stopped.
00:21:53Hopefully I'm not around too,
00:21:55but if I am,
00:21:56I should still be able to cook something really good
00:21:58in that 50 minutes I've got.
00:21:59Callum, you've stopped your clock.
00:22:00Bring you down to be tasted, mate.
00:22:05Wow, look at her.
00:22:06Oh, that looks like a...
00:22:08One coming up.
00:22:11I'm sorry, is that an edible shell?
00:22:12It is.
00:22:13It is an edible shell.
00:22:14I know.
00:22:15You just clucked it.
00:22:17So I'm calling it Morse Fritz,
00:22:19which, of course,
00:22:20is that classic dish of mussels braised in cider
00:22:22with confit potato underneath.
00:22:25There's an apple, radish and fennel slaw on top of that.
00:22:28Mussel poached in cider,
00:22:30finger lime and Geraldine wax on top.
00:22:39One hit, yeah?
00:22:40Yeah, go ahead.
00:22:40All right.
00:22:41I love it when someone brings up a dish
00:22:54and I can feel that we're all trying to keep poker face
00:22:57because that is so good.
00:23:00That mussel shell,
00:23:02it's the most perfect texture.
00:23:04It just completely falls apart in your mouth.
00:23:07The most satisfying, lightest crunch
00:23:09and the hero is still the mussel.
00:23:12Remember, Morse Fritz is French.
00:23:14What is important
00:23:15is you've returned the mussel's flavour.
00:23:19You've got the textures of the chips
00:23:21without the chips
00:23:22and your seasoning is correctly on the top.
00:23:27Well done.
00:23:27Thank you very much.
00:23:28Woo!
00:23:29Thanks, everybody.
00:23:31Thanks, man.
00:23:33That's amazing.
00:23:34Thanks, man.
00:23:37Everything is ready to go.
00:23:39My lamb skewers are looking beautiful.
00:23:41I've got that glaze on top.
00:23:43I've poured my homegranate hollandaise sauce
00:23:46into my egg shell
00:23:47and I'm plating up.
00:23:51Beautiful, beautiful.
00:23:54Okay, stop.
00:23:55Oh, God.
00:23:5649 minutes.
00:23:59Shit.
00:24:01I wanted to get the dish right.
00:24:03I'm just hoping the cook on my lamb
00:24:04is nice and juicy.
00:24:05I took my time with it,
00:24:07so hopefully that is right.
00:24:08Sarah, you're done.
00:24:09Time to taste your dish.
00:24:10I see...
00:24:18Eggy soldiers!
00:24:19Yes!
00:24:21Dippy eggs.
00:24:23Today's dish is
00:24:24spiced lamb skewers
00:24:26with pomegranate hollandaise.
00:24:33Sarah, this is a real nowhere-to-hide dish.
00:24:36Only two elements.
00:24:37Do you think you've nailed them?
00:24:38Yeah, I think so.
00:24:39I think it's tasty
00:24:40and it's a good dish.
00:24:42Yeah, this is really fun.
00:25:01Sarah,
00:25:01I love that little char
00:25:04that I got on the outside
00:25:05of my skewer
00:25:06and the hollandaise
00:25:07beautiful silky texture
00:25:09and clung on
00:25:10to that skewer
00:25:11so well.
00:25:12I was standing there
00:25:13like I was at the fair
00:25:14with the Pluto pup,
00:25:15which I loved.
00:25:17I thought you could have
00:25:18went a little bit harder
00:25:19with the spice mix
00:25:20and I hate to say,
00:25:21the skewer
00:25:22was a little dry, mine,
00:25:23so I hope,
00:25:24for your sake,
00:25:26it's different down the end.
00:25:28It's very tasty.
00:25:28but I've got to acknowledge
00:25:31it might be,
00:25:34and I think it might be
00:25:35a little bit too dry.
00:25:37You know,
00:25:37I love the way you cook,
00:25:39so good luck.
00:25:40Thanks, Sarah.
00:25:41Thanks, Sarah.
00:25:46You're halfway through
00:25:47your 90 minutes.
00:25:48You have 45 minutes to go.
00:25:50All the cooks are finished
00:25:57and just me and the pinders
00:25:59still cooking.
00:26:01It's done.
00:26:02You have to stop
00:26:07in the garden.
00:26:13She's going to the body
00:26:14garden.
00:26:15These are lovely herbs.
00:26:17These are lovely herbs.
00:26:19I feel like I lost
00:26:2015 minutes
00:26:21just on this aioli.
00:26:25I really need to make
00:26:26sure this dish
00:26:27is perfect
00:26:28so it saves me.
00:26:30Oh, my God.
00:26:32It's my time.
00:26:36It's my time.
00:26:3841 minutes.
00:26:46Dumb.
00:26:47Schnee's your fish.
00:26:48We'll taste your dish now.
00:26:4941 minutes and 14 seconds
00:26:51was definitely not
00:26:52positioned I want to be
00:26:53if I need to do
00:26:53a second cook.
00:26:57Pretty.
00:26:58Oh, it looks pretty
00:26:58as a picture.
00:27:00Okay.
00:27:01What have you made?
00:27:02I made a
00:27:03Wagyu and Lardo skewer
00:27:05and green
00:27:06buttermilk sauce,
00:27:08aioli on top
00:27:09and some herbs
00:27:11from the garden.
00:27:13This was meant
00:27:14to be a 35-minute dish.
00:27:16Max.
00:27:17It nearly took you
00:27:1850 minutes.
00:27:19I know.
00:27:19Firstly, the presentation
00:27:40was a 10.
00:27:41It looked absolutely cracking.
00:27:45such a delicate presentation
00:27:48and the skewer
00:27:50was cooked perfectly.
00:27:52I thought the sauce
00:27:53was delicious
00:27:53and I loved all those
00:27:55zinni herbs
00:27:56that you put in there
00:27:57and the, yeah,
00:27:57colour was just stunning.
00:27:59How long did you spend
00:28:00on your mayo
00:28:01in total?
00:28:02Probably 15 minutes.
00:28:04Right.
00:28:04I think you could have
00:28:05saved yourself 15 minutes
00:28:06because I don't think
00:28:08your dish actually
00:28:09needed that mayo
00:28:09at all.
00:28:10Oh, I agree.
00:28:11You've got this
00:28:12fattiness from the Wagyu
00:28:13which is so beautiful
00:28:14and then the mayo
00:28:15almost obscures it
00:28:17and now I'm wondering
00:28:18if the thing
00:28:19that you spent 15 minutes
00:28:20trying to perfect
00:28:21that you didn't even need
00:28:22could be the thing
00:28:23that sends you
00:28:24into round two.
00:28:25Good luck.
00:28:29Oh, dear.
00:28:33Okay, you have
00:28:3415 minutes.
00:28:35Now,
00:28:3640 minutes left
00:28:37to go.
00:28:40The pina is the last cook
00:28:42still cooking
00:28:43in round one.
00:28:44Faster.
00:28:46Go faster.
00:28:50The chippy curry's
00:28:51really tasty.
00:28:51It's got a depth of flavour.
00:28:52This is the time
00:28:53I want it to be done
00:28:54with my dish
00:28:54and I'm still constructing
00:28:55my potato patties.
00:28:57Gotta go.
00:28:58Go, go, go.
00:28:58I'm stuffing them
00:28:59with the pea filling.
00:29:00I still need to fry them.
00:29:02I still need to do
00:29:02a yoghurt sauce.
00:29:03Come on, deep.
00:29:04Hustle.
00:29:05Yep.
00:29:05I'm almost there.
00:29:06Move, move.
00:29:07Come on.
00:29:08Yep.
00:29:10Yes, look at that.
00:29:12Look at that.
00:29:14Beautiful.
00:29:15I'm feeling
00:29:16extreme amounts
00:29:17of pressure right now
00:29:18because every minute
00:29:20beyond this point
00:29:21is potentially
00:29:22a minute
00:29:23off my round two cook.
00:29:28I don't know
00:29:28how long
00:29:29these potato patties
00:29:29are going to be cooking
00:29:30but I need them
00:29:31to be crispy.
00:29:32I don't want to
00:29:33compromise on that texture
00:29:34because that's
00:29:35what makes up my dish.
00:29:36Oh, my God.
00:29:37It's literally
00:29:38that one thing.
00:29:39Come on, deep.
00:29:54Hustle.
00:30:00It's my two chutneys.
00:30:02Yeah.
00:30:02My plating
00:30:03is complete
00:30:05minus these potato patties.
00:30:07I press down
00:30:10to allow
00:30:10for more surface area
00:30:11to cook in the ghee.
00:30:12It's getting there.
00:30:15And I can finally
00:30:16see it browning
00:30:17and I'm like,
00:30:17thank God.
00:30:19OK, this is looking
00:30:20really bloody good.
00:30:21OK.
00:30:23I take out
00:30:24my potato patties.
00:30:25They look amazing.
00:30:26This is how
00:30:27an alutiki should look.
00:30:28I'm going to stop
00:30:29the clock
00:30:29now.
00:30:29Now.
00:30:34Nice, deep.
00:30:35Dipinda,
00:30:38you're the last
00:30:38to finish.
00:30:39That wraps up
00:30:40round one.
00:30:40You can bring
00:30:41your dish down now.
00:30:46I've got everything
00:30:46crossed for myself
00:30:47right now.
00:30:49I've got the least
00:30:50amount of time left
00:30:50compared to everyone else.
00:30:53If I have to cook
00:30:54a dish in 35 minutes,
00:30:56I don't know
00:30:57what I'm going to do.
00:31:02Dipinda,
00:31:03what's your dish?
00:31:03So today I've made
00:31:04alutiki chole chaat.
00:31:07So,
00:31:07tiki is the actual
00:31:08patty,
00:31:09which is stuffed
00:31:09with peas.
00:31:11And then the chole
00:31:12is the chickpea curry.
00:31:14And then you have
00:31:15the yoghurt,
00:31:17the two chutneys,
00:31:18the masala on top,
00:31:20and you just
00:31:21devour it.
00:31:24Are you going to
00:31:24make it for us?
00:31:25Is that the deal?
00:31:26Show us how it's done.
00:31:26Oh!
00:31:31Not what I was
00:31:32expecting.
00:31:33Oh!
00:31:36I feel like all that
00:31:37hard work's just been
00:31:38crushed.
00:31:39No, but that's the
00:31:40sound you want to hear.
00:31:41Yeah, yeah.
00:31:41It's amazing.
00:31:43It looks so generous
00:31:44in flavour and colour
00:31:46and the smell
00:31:47coming off it.
00:31:48It's extremely enticing.
00:31:49To pin that
00:32:10this is such
00:32:13a scarfable dish.
00:32:15Like, you really
00:32:15just want to dive in
00:32:16and just, you know,
00:32:17get into it.
00:32:18It was really
00:32:19worth the time
00:32:20that you invested
00:32:20in frying that
00:32:22dikki really well
00:32:24because it's just
00:32:25got that lovely
00:32:25crunchy outer coating
00:32:27and then in the middle
00:32:29it was just so nice
00:32:30and comforting
00:32:30and smushy.
00:32:31Yeah, beautiful dish.
00:32:32Oh, thank you.
00:32:33You are the only one
00:32:34who did not use
00:32:35any protein.
00:32:36It's just veg,
00:32:38spice,
00:32:38and your knowledge.
00:32:41And you know what?
00:32:42Your dish is
00:32:43magical.
00:32:47Why do you not know
00:32:48is the point
00:32:49of using this crispy,
00:32:50very special potato
00:32:51who was impeccable
00:32:53and support
00:32:54all the flavours
00:32:55and you've nailed it.
00:32:57So I'm so pleased
00:32:58for you.
00:33:00Depinda the gambler,
00:33:01huh?
00:33:02she gambled today
00:33:05and she said
00:33:07flavour bomb
00:33:07and it is
00:33:08an absolute
00:33:09flavour bomb.
00:33:11You couldn't have
00:33:12described it
00:33:12any other way.
00:33:14Great gamble,
00:33:15great strategy,
00:33:16whatever you want
00:33:16to call it,
00:33:17and it may
00:33:18very well
00:33:19have paid off
00:33:20to Pinda.
00:33:21We've got a decision
00:33:22to me.
00:33:24Let's go.
00:33:25Woo!
00:33:26Good luck.
00:33:26Good luck,
00:33:27all.
00:33:27It's got to see.
00:33:28I can't believe it.
00:33:30When looking
00:33:34for the least
00:33:35impressive dishes,
00:33:36it's getting
00:33:38harder and harder
00:33:38to narrow it down.
00:33:41That said,
00:33:42if I call your name,
00:33:44you're cooking
00:33:44in round two.
00:33:45Snez,
00:33:50you spent
00:33:51too much time
00:33:51making that mayo
00:33:52to the detriment
00:33:53of your dish.
00:33:53Yep.
00:33:56Sarah,
00:33:57so close,
00:34:00but you needed
00:34:00to spend
00:34:00just a little bit
00:34:01more time
00:34:02amping up
00:34:03those flavours.
00:34:04And lastly,
00:34:06Ben.
00:34:08That was
00:34:09a massive achievement
00:34:10in such a short
00:34:11amount of time.
00:34:12But sadly,
00:34:14your dish
00:34:14lacked some
00:34:15refinement.
00:34:16I got a beard
00:34:16in my muscles.
00:34:19Callum,
00:34:20Depinda,
00:34:21you're safe.
00:34:22Congrats.
00:34:24You can join
00:34:24the others
00:34:24on the gantry.
00:34:25Well done.
00:34:31This is it,
00:34:31you guys,
00:34:32the final round.
00:34:35You can cook
00:34:36anything you like,
00:34:37but just a reminder,
00:34:39you only have
00:34:39the amount of time
00:34:40you didn't use
00:34:41in round one.
00:34:43So, Snez,
00:34:43you have
00:34:4441 minutes,
00:34:46Sarah,
00:34:46you have 49 minutes
00:34:47and Ben,
00:34:49you have
00:34:4966 minutes remaining,
00:34:51which means
00:34:51you're starting first.
00:34:55Ben,
00:34:55it's time to start
00:34:56your clock now.
00:34:57Come on, Ben.
00:34:59Go, Benny.
00:35:02Let's go, mate.
00:35:03I've got a lot more time
00:35:05than both Sarah
00:35:06and Snez.
00:35:06Come on, Ben.
00:35:07Let's go, Ben.
00:35:07Come on, mate.
00:35:08I've got about 20 minutes
00:35:09before they even start cooking.
00:35:10That's 20 minutes I can use
00:35:11to prep things better
00:35:13and add more flavour to my dish.
00:35:15In round one,
00:35:16I was trying to do everything
00:35:16as fast as I can,
00:35:17cutting corners.
00:35:18In round two,
00:35:19I'm going to take my time
00:35:20and execute everything perfectly.
00:35:22Come on, Ben.
00:35:22Let's go, Benny.
00:35:23Come on, mate.
00:35:24You've got time wisely.
00:35:26Ooh, good basket.
00:35:27I'm not leaving a beard
00:35:28and a muscle
00:35:29or anything stupid like that.
00:35:32Ben.
00:35:33Hello, Ben.
00:35:34How are you going?
00:35:34Really good.
00:35:36Are you feeling the pressure?
00:35:37It's definitely pressure.
00:35:37There's always pressure here.
00:35:38You were the only one
00:35:39out of the three
00:35:40that landed in round two
00:35:41that actually, like,
00:35:42stuck to what they said
00:35:44that they were going to do.
00:35:45Oh, that's good.
00:35:45You said you were going
00:35:45to go on the flappers
00:35:46and you were going
00:35:47to leave yourself enough time
00:35:48to cook a banger of a dish.
00:35:50How is this dish
00:35:51going to be that dish?
00:35:53Because this dish
00:35:54is going to be
00:35:55a scallop tortellini
00:35:56with a bisque sauce on it,
00:35:57a squid and commulsion
00:35:58and a little bit of fennel.
00:35:59So balanced perfectly,
00:36:00it's going to be full of flavour
00:36:01and I'm going to use
00:36:02every minute of that
00:36:0260 minutes
00:36:03to make a very flavourable sauce
00:36:04that no one else
00:36:05has the time to do.
00:36:06That's a very,
00:36:07very, very smart idea.
00:36:09Yeah, it's the first thing
00:36:10I've got on,
00:36:10it's the last thing I'll finish
00:36:11and everything else
00:36:11will come together in the middle.
00:36:13You just need to make sure
00:36:14that this dish
00:36:14tastes like it was cooked
00:36:15in 66 minutes.
00:36:17Yeah, well,
00:36:17it's going to taste
00:36:18like it's cooked
00:36:18in two hours.
00:36:19Yeah, yeah, even better.
00:36:21Good flavours, Benny.
00:36:21Smells good, Benny.
00:36:25My advantage in this cook
00:36:26is that I've got more time.
00:36:28Any guesses, Laura?
00:36:30It's a pasta.
00:36:32I can make the pasta,
00:36:33include more elements
00:36:34and I can use
00:36:34every one of those
00:36:3566 minutes
00:36:36to add flavour to this dish.
00:36:38I can feel the other guys
00:36:39watching me
00:36:40and this is great
00:36:42because I can basically
00:36:42get in their heads
00:36:43and show them
00:36:43how much I can do
00:36:44in 20 minutes
00:36:45before they even start.
00:36:46Better not to watch.
00:36:48Yeah, yeah,
00:36:48true.
00:36:49Hey, Snaz.
00:36:50How are you feeling?
00:36:53I'm so nervous
00:36:54and I feel like
00:36:54Ben has been cooking
00:36:55for hours.
00:36:56That's how I feel.
00:36:56Yeah, yeah.
00:36:57Yeah.
00:36:59I had a beautiful idea
00:37:00for a dish number two
00:37:02and it needed
00:37:03at least 55 minutes.
00:37:05Now that I have
00:37:05only 40 minutes,
00:37:06I can't do that dish anymore.
00:37:08I need to pivot
00:37:08and I need to think
00:37:09of replacement.
00:37:12Round two
00:37:13and I am here
00:37:14to bring everything
00:37:15that I have
00:37:16and I've got 49 minutes.
00:37:19I wish I had
00:37:20a little bit more.
00:37:21I think around
00:37:22about an hour
00:37:22is a good amount
00:37:23of time in this kitchen.
00:37:24Anything under that
00:37:25is definitely stressful.
00:37:28Sarah,
00:37:28you have 49 minutes
00:37:30left from round one.
00:37:32You can go start
00:37:32your clock now.
00:37:34Hello, Sarah.
00:37:34Hello, Sarah.
00:37:37Good luck, Sarah.
00:37:38I came here
00:37:40to take risks
00:37:41in the kitchen
00:37:42and that's who
00:37:42you're going to get today.
00:37:46I decide on a dish
00:37:47that is hard to pull off.
00:37:50It is creative
00:37:51and a little bit conceptual
00:37:52but I want to show technique
00:37:55and I have to nail it.
00:37:59Pastry in 15 minutes?
00:38:02She doesn't have long
00:38:03enough to do that.
00:38:04She must be doing
00:38:04something else.
00:38:06She knows what she's doing.
00:38:08She's trying to make
00:38:09rough pasta.
00:38:11Wow.
00:38:12That is bullshit.
00:38:13Sarah.
00:38:14Hello.
00:38:15You're doing pastry?
00:38:16Yes, short crust.
00:38:18What's your dish?
00:38:20It's my take on
00:38:21a scallop pie basically
00:38:23and I'm making
00:38:24a vichyssoise
00:38:25so a spiced leek vichyssoise
00:38:27and that's going to be
00:38:28around the outside.
00:38:29The scallops I'm kind of
00:38:31turning into a bit of
00:38:32a flour on top
00:38:34in a way.
00:38:35I don't know
00:38:35if the flour is the right word.
00:38:36That's a dramatic flour.
00:38:38I do.
00:38:39I like it.
00:38:40Yeah.
00:38:41Sounds like a lot of work.
00:38:43Why are you doing that
00:38:44when you've only got
00:38:4549 minutes?
00:38:48She loves the risk.
00:38:49I do.
00:38:49How's the adrenaline?
00:38:50It's pumping like crazy
00:38:52I can't even tell you.
00:38:54It's very ambitious.
00:38:56Make sure you can pull it off.
00:38:58Yes.
00:38:58You are biting off
00:38:59a lot here, Sarah.
00:39:00Yeah.
00:39:00And you don't have
00:39:02a lot of time.
00:39:03No.
00:39:04I do not.
00:39:05Come on, Sarah.
00:39:19I am definitely pushing myself today
00:39:22and it is all about timing.
00:39:24If any single step
00:39:26needs to be redone
00:39:27then my entire dish
00:39:29will be ruined.
00:39:35Snej,
00:39:36the wait is over.
00:39:37Yep.
00:39:37You're 41 minutes
00:39:40starts now.
00:39:43Let's go, Snej.
00:39:44My strategy in round one
00:39:46was to have a knockout dish
00:39:48in 35 minutes
00:39:49and then have plenty of time
00:39:50to cook in round two.
00:39:52It didn't work.
00:39:53Go, baby.
00:39:55Go, Tana.
00:39:55I used too much time
00:39:57for kind of
00:39:58oh, not really
00:39:59knockout dish.
00:40:00What the sugar, salt.
00:40:01And now
00:40:02I'm left with only
00:40:0341 minutes
00:40:04for a knockout dish.
00:40:06Let's go, Snej.
00:40:07Come on, Snej.
00:40:08But I've been
00:40:09in this situation before.
00:40:10I can fight.
00:40:12I never give up.
00:40:13My strategy here
00:40:14is to go with a dish
00:40:15that I can cook
00:40:16with my eyes closed.
00:40:17It's going to have
00:40:17that beautiful
00:40:18homey flavours
00:40:19that we all love
00:40:20but it's going to be
00:40:20elevated and refined.
00:40:23Snej.
00:40:24Hi.
00:40:24Snej, how you going?
00:40:25Very good.
00:40:26That's good.
00:40:27Less chaotic
00:40:28than first time
00:40:28is just because
00:40:29I have this kind
00:40:29of clear idea now
00:40:31and I feel good
00:40:32so I'm ready.
00:40:33Tell us about
00:40:34the clear idea.
00:40:35OK, so I'm going
00:40:36with the flavour
00:40:37that I love.
00:40:37I'm just going to
00:40:38try to make it
00:40:38kind of refined
00:40:39like it would come
00:40:40out of the restaurant.
00:40:41So I'm doing this
00:40:41like a mushroom ragout
00:40:42and I'm going to
00:40:43have like a whole
00:40:44grilled mushroom
00:40:45sitting on top.
00:40:46Soft polenta.
00:40:48Porcini cream.
00:40:49Like a classic,
00:40:50delicious but refined.
00:40:52OK.
00:40:53Execute this
00:40:54and elevate
00:40:55the components
00:40:56so that it doesn't
00:40:58feel like it was
00:40:58cooked in 40s.
00:40:59Make us feel
00:41:00like it was
00:41:00cooked in an hour.
00:41:01You know what I mean?
00:41:02That's the plan.
00:41:04Yeah.
00:41:04Yes.
00:41:04Because that's
00:41:05what it's going to take
00:41:06because you've got
00:41:06a highly conceptual
00:41:07dish behind you
00:41:08in Sarah
00:41:08and then you've
00:41:09got a battle
00:41:10against Ben
00:41:11who's had 66 minutes
00:41:13to create his dish.
00:41:14You just need to
00:41:15focus on the task
00:41:16at hand now
00:41:17and his flavour.
00:41:19That's it.
00:41:21Good luck.
00:41:21Yeah, thanks guys.
00:41:28Woo-hoo!
00:41:32This big sauce
00:41:33is going to be
00:41:34my secret weapon
00:41:34because I can use
00:41:35a whole hour
00:41:36to put flavour
00:41:37into it.
00:41:38I'm also making
00:41:39a scallop mousse
00:41:39capelliche
00:41:40which is sort of
00:41:40like a nun's hat
00:41:41shaped pasta.
00:41:43Look at that
00:41:43pasta, Benny.
00:41:45Pasta can be
00:41:46a risky thing
00:41:47because if it's
00:41:47not right
00:41:47you're going home
00:41:48especially
00:41:48in this elimination
00:41:49but I am pretty
00:41:51confident with it.
00:41:52Now I just need
00:41:52to execute.
00:41:54I've got the
00:41:54bisque sauce on.
00:41:55I've got the
00:41:55fennel charring.
00:41:57I've made my
00:41:57pasta dough.
00:41:57It's going to rest.
00:41:58The pasta's going
00:41:59to be epic
00:41:59and then the sauce
00:42:00is going to be
00:42:00next level
00:42:01so I've got no
00:42:02chance other than
00:42:02just doing these
00:42:03things perfectly.
00:42:06Doesn't matter
00:42:06when you start it.
00:42:07You've all got
00:42:0826 minutes to go.
00:42:10Go guys.
00:42:11Come on guys.
00:42:12Go guys.
00:42:15I really need
00:42:16to go very fast
00:42:17too.
00:42:18Now I have to
00:42:19spend all of my
00:42:20time getting
00:42:21the scallop mousse
00:42:21absolutely perfect.
00:42:23Oh Benny.
00:42:24Beautiful, beautiful.
00:42:26So I weigh out
00:42:26some of the scallops
00:42:27and add salt to it.
00:42:28I blend it up
00:42:29and add a little
00:42:30bit of egg
00:42:30and bit by bit
00:42:31some cream
00:42:31until I get
00:42:32the right texture.
00:42:35Despite having
00:42:35the most time
00:42:36out of anyone
00:42:36I'm working
00:42:37like anything
00:42:38to try to get
00:42:38this going
00:42:39and I can't
00:42:40afford to
00:42:40take my eyes
00:42:41off the prize
00:42:41here.
00:42:45Let's go Sarah.
00:42:46You got a timer
00:42:46on for your pastry?
00:42:47I'm just going
00:42:48to watch it.
00:42:49Okay.
00:42:49The pastry
00:42:50for the scallop pie
00:42:51is in the oven.
00:42:53How long
00:42:53does it need
00:42:53to be in there
00:42:54for?
00:42:54The whole time
00:42:55basically.
00:42:56Okay.
00:42:56It is
00:42:57insanely risky
00:42:58cooking pastry
00:42:59in this amount
00:43:00of time.
00:43:01You think
00:43:02your tart
00:43:03will be crispy
00:43:03enough, yeah?
00:43:05Hopefully.
00:43:06No, it will be.
00:43:07Okay, you sure, yeah?
00:43:08Yeah.
00:43:09But all I can do
00:43:10is keep my fingers
00:43:11crossed.
00:43:13So next
00:43:14I get started
00:43:15on my vicious
00:43:15soise.
00:43:16I've got my leeks
00:43:17which I'm sautéing
00:43:18down and adding
00:43:20into that
00:43:20my potatoes.
00:43:22I've got a bit
00:43:22of stock going
00:43:23into that
00:43:23and while that
00:43:24is starting to
00:43:24simmer I move
00:43:25on to my
00:43:26curry leaf oil.
00:43:28Curry leaves.
00:43:29I want this
00:43:30to have that
00:43:31little touch
00:43:31of South India
00:43:32in terms of
00:43:33the flavour
00:43:34profiles.
00:43:35I can't see
00:43:36them.
00:43:38Curry leaves.
00:43:38That's not
00:43:39curry leaves.
00:43:40I love the flavours
00:43:41across India
00:43:42so this really
00:43:43is truly
00:43:44I can say
00:43:45my style.
00:43:47Curry leaves.
00:43:48I can't see
00:43:48them.
00:43:50What did I
00:43:51come here for?
00:43:55Oh, I'm
00:43:56feeling so much
00:43:56fresher.
00:43:57I feel like
00:43:57Ben and Sarah
00:43:58have been cooking
00:43:58for hours
00:43:59but I'm
00:44:00definitely
00:44:00going crazy
00:44:01a little bit
00:44:02today.
00:44:02No time to
00:44:03think.
00:44:03I'm just
00:44:03going with
00:44:04things that
00:44:04I love.
00:44:05For my
00:44:06polenta
00:44:06with mushrooms
00:44:07my polenta
00:44:08is on the
00:44:08stove and
00:44:09I need to
00:44:09get onto
00:44:10that
00:44:10mushroom
00:44:10ragout.
00:44:12My
00:44:13mushroom
00:44:13ragout
00:44:13today is
00:44:14going to
00:44:14be kind
00:44:15of soft
00:44:15but mushroom
00:44:16feels
00:44:16have a
00:44:17texture.
00:44:17It should
00:44:18be kind
00:44:18of quite
00:44:18fragrant
00:44:19from the
00:44:19thyme
00:44:20from wine
00:44:20from all
00:44:21the aromatics
00:44:22charlotte
00:44:22garlic
00:44:23and when
00:44:23mixed with
00:44:24polenta
00:44:24it's just
00:44:25going to
00:44:25be a
00:44:25perfect match.
00:44:26I don't
00:44:28think people
00:44:28may cook
00:44:29polenta in
00:44:30this kitchen
00:44:30but I think
00:44:30if done
00:44:31well it
00:44:31could be
00:44:32a really
00:44:32knockout
00:44:33dish.
00:44:33Spoons.
00:44:34Did I
00:44:34bring spoons?
00:44:35No.
00:44:36My plan
00:44:37here is to
00:44:38cook it
00:44:38low and
00:44:38slow.
00:44:39It makes
00:44:40sure it's
00:44:40nice and
00:44:41soft and
00:44:42absorbs all
00:44:43the flavours
00:44:43and it's so
00:44:44creamy and
00:44:45delicate.
00:44:46So this
00:44:47dish pretty
00:44:47much is how
00:44:47I cook at
00:44:48home.
00:44:48Like a
00:44:48homey
00:44:49flavour and
00:44:50yeah I'm
00:44:51just trying
00:44:51to do
00:44:52it today
00:44:52a little
00:44:52bit differently
00:44:53a little
00:44:53bit more
00:44:53elevated.
00:44:59For the
00:44:59scallop
00:44:59capelaccia
00:45:00it's time
00:45:00to strain
00:45:01the bisque.
00:45:02It's going
00:45:02to get
00:45:03all of
00:45:03the liquid
00:45:03into a
00:45:03pot and
00:45:04you need
00:45:04to reduce
00:45:05that down
00:45:05with a
00:45:05little bit
00:45:06of cream
00:45:06to get
00:45:07a really
00:45:07nice
00:45:07sauce
00:45:07consistency.
00:45:08Let's
00:45:08go here
00:45:09let's
00:45:09get it
00:45:09that's
00:45:09cooked
00:45:10the pasta
00:45:10time.
00:45:11Bisque's
00:45:12coming down
00:45:12nicely
00:45:12really thick
00:45:13really tasty
00:45:13fennel's
00:45:14braising away
00:45:15pretty much
00:45:15done
00:45:15and just
00:45:17need to roll
00:45:18the pasta
00:45:18get it filled
00:45:18to make it
00:45:19perfect.
00:45:20Rolling
00:45:21out the pasta
00:45:21takes time
00:45:22there's no
00:45:22shortcut here
00:45:23I've got just
00:45:24enough time
00:45:25to do it
00:45:25you've just
00:45:26got to
00:45:26laminate it
00:45:27and do it
00:45:27long enough
00:45:28that the pasta
00:45:29has the right
00:45:29texture
00:45:29it's as simple
00:45:30as that
00:45:30there's no
00:45:31rushing it.
00:45:33Pasta looks
00:45:34lovely Benny
00:45:35there's so much
00:45:36pressure on my
00:45:37shoulders
00:45:37I don't want
00:45:38to go home
00:45:38and what's
00:45:39standing between
00:45:40me staying
00:45:40in this
00:45:40competition
00:45:41or not
00:45:41is how
00:45:41well I can
00:45:42make these
00:45:42pasta shapes
00:45:43go Benny
00:45:44come on guys
00:45:45under 15
00:45:46the time is
00:45:46evaporating really
00:45:47quickly and
00:45:48there's so much
00:45:48going through
00:45:49in my mind
00:45:49I've got to
00:45:50make five or
00:45:50six of the
00:45:51most beautiful
00:45:51pasta shapes
00:45:52I've ever
00:45:52made in my
00:45:53life
00:45:53thin
00:45:54stuffed to
00:45:55the brim
00:45:55I get to
00:45:56get them in
00:45:56the water
00:45:57and cooked
00:45:57and time
00:45:57to get it
00:45:58on the plate
00:45:58and there's
00:45:58very little
00:45:59time to
00:45:59spare
00:45:59let's go
00:46:01let's go
00:46:01let's go
00:46:01guys
00:46:02Sarah
00:46:03how's your
00:46:03pastry
00:46:04it was
00:46:06still a bit
00:46:06blonder before
00:46:07I've got my
00:46:09pastry in the
00:46:10oven and I
00:46:11have my curry
00:46:12leaf oil
00:46:12done
00:46:13I am now
00:46:15working on my
00:46:15vicious was and
00:46:16I'm just balancing
00:46:17it out with a
00:46:18little bit of
00:46:18cream a little
00:46:19bit of butter
00:46:20can you tell me
00:46:21when there's four
00:46:22minutes left
00:46:22yeah
00:46:23yeah but
00:46:23I'm starting to
00:46:25freak out
00:46:25there's not much
00:46:26time left on the
00:46:27clock and I still
00:46:28don't know if my
00:46:28pastry is going to
00:46:29be done in time
00:46:30okay guys
00:46:32five minutes to
00:46:34go
00:46:35I just want to
00:46:37reduce it down as
00:46:37fast as possible
00:46:38oh my gosh
00:46:39this is like
00:46:40plating time not
00:46:41cooking time
00:46:42this is like
00:46:43proper chaos
00:46:43where's the
00:46:44soy lecitan
00:46:45the thingy
00:46:45oh
00:46:46did I have it
00:46:48there's not that
00:46:48much time left
00:46:49what are you doing
00:46:50just get on with it
00:46:51I'm really concerned
00:46:52this is crazy
00:46:53honestly I don't
00:46:54even know if
00:46:54anyone is going to
00:46:56have a complete
00:46:56dish on a plate
00:46:57pull it together
00:46:58come on
00:46:58grab your aprons
00:47:05and try these
00:47:06delicious
00:47:07MasterChef
00:47:08approved recipes
00:47:09on 10
00:47:10I still don't
00:47:19know if my
00:47:20pastry is going
00:47:21to be done
00:47:21in time
00:47:22but while
00:47:23I'm waiting
00:47:24I am
00:47:25moving on
00:47:26to my
00:47:26scallops
00:47:27so I'm
00:47:28slicing these
00:47:29thinly
00:47:29so that I
00:47:30can place
00:47:31them in
00:47:31a flower
00:47:32shape
00:47:32I need to
00:47:33be really
00:47:34delicate with
00:47:35this
00:47:35come on Sarah
00:47:35you've got to
00:47:35cook those
00:47:36scallops
00:47:36oh come on
00:47:37Sarah
00:47:37let's go
00:47:38I'm cooking
00:47:40them only on
00:47:41one side
00:47:42I want
00:47:43caramelisation
00:47:44on the base
00:47:45and I want
00:47:45them to be
00:47:46beautiful and
00:47:46opaque on top
00:47:47come on
00:47:50home stretch
00:47:51home stretch
00:47:51seriously
00:47:53Sarah in round
00:47:53one I'm really
00:47:55angry at you
00:47:56you could have
00:47:56just given me
00:47:56two more minutes
00:47:57and this would
00:47:58have been
00:47:58absolutely a breeze
00:48:00have you tasted
00:48:05everything
00:48:05Snash
00:48:05I'm happy with
00:48:09my mushroom
00:48:09ragout
00:48:10my polenta is
00:48:12creamy
00:48:12it's lovely
00:48:13and as soon as I
00:48:13finish it off
00:48:14with some
00:48:14parmesan and
00:48:15butter
00:48:15it's just going
00:48:16to be
00:48:16spot on
00:48:16butter
00:48:17butter
00:48:17butter
00:48:17butter
00:48:17not finished
00:48:18chef
00:48:18I'm running
00:48:22out of time
00:48:23so for my
00:48:24pie mushrooms
00:48:25the plan is
00:48:25just to quickly
00:48:26pan fry them
00:48:27and the finish
00:48:27though with some
00:48:28butter
00:48:28thyme and
00:48:29garlic
00:48:29which I'm
00:48:30going to be
00:48:30basting as I
00:48:31go
00:48:31even if it's
00:48:33a vegetable
00:48:33the cook on
00:48:34the vegetable
00:48:34is really
00:48:35important
00:48:35this dish is
00:48:37all about
00:48:37mushrooms
00:48:38so this is
00:48:38why I'm
00:48:39choosing to
00:48:39put the
00:48:39whole mushroom
00:48:40on top
00:48:40visually also
00:48:41it's quite
00:48:42striking as
00:48:43well when you
00:48:43receive it
00:48:43and also I
00:48:44really love
00:48:45cutting into
00:48:46a whole
00:48:46mushroom
00:48:46I'm just
00:48:48topping
00:48:48it's
00:48:49enough
00:48:49to keep
00:48:49me
00:48:49safe
00:48:50two minutes
00:48:51come on guys
00:48:53come on
00:48:54let's do it
00:48:55come on guys
00:48:58smells incredible
00:49:00I'm running
00:49:02out of time
00:49:03the pasta's
00:49:05not finished
00:49:05cooking
00:49:05I've still
00:49:06got to get
00:49:07it into
00:49:07the sauce
00:49:07to coat it
00:49:08so I
00:49:08decided to
00:49:09start plating
00:49:09up the
00:49:09fennel
00:49:10because that's
00:49:10ready now
00:49:11oh Ben
00:49:12that looks
00:49:12amazing
00:49:12I've got
00:49:13my braised
00:49:13fennel
00:49:14there but
00:49:14I also
00:49:14want some
00:49:15freshness
00:49:15in the
00:49:15dish
00:49:15so I
00:49:17shaved
00:49:17some of
00:49:17the fennel
00:49:18really
00:49:18finally
00:49:18we're just
00:49:19going to
00:49:19add loads
00:49:19of crunch
00:49:20nice
00:49:21Benny
00:49:21I've made
00:49:21the pasta
00:49:22as well
00:49:22as I
00:49:22could
00:49:23with the
00:49:23time I
00:49:23had
00:49:24I've got
00:49:25as much
00:49:25flavour
00:49:26as I
00:49:26possibly
00:49:26could
00:49:27into that
00:49:27sauce
00:49:27strategy
00:49:30in round
00:49:30one
00:49:30didn't
00:49:30pay off
00:49:31completely
00:49:31but it's
00:49:32afforded me
00:49:32the time
00:49:33to make
00:49:33what I
00:49:33think
00:49:33is a
00:49:34really
00:49:34good
00:49:34dish
00:49:34in round
00:49:35two
00:49:35and I've
00:49:36had time
00:49:36to get
00:49:37flavour
00:49:37into that
00:49:37sauce
00:49:38and make
00:49:38pasta
00:49:38which
00:49:39no one
00:49:39else
00:49:39can
00:49:39do
00:49:39hopefully
00:49:40that's
00:49:40going to
00:49:41set me
00:49:41apart
00:49:41and keep
00:49:41me safe
00:49:42one minute
00:49:45to go
00:49:46oh my god
00:49:54I'm in the
00:49:57last minute
00:49:58of this
00:49:58plate up
00:49:59and I
00:50:00pull my
00:50:01pastry
00:50:01out of
00:50:01the oven
00:50:02nice
00:50:07toddy
00:50:07oh my gosh
00:50:08my pastry
00:50:09is done
00:50:10thank goodness
00:50:10but there
00:50:11is no
00:50:12time to
00:50:12waste
00:50:13I've got
00:50:13it stuck
00:50:14use a
00:50:15spatula
00:50:15oh my god
00:50:16I'm trying
00:50:20to get
00:50:20my scallops
00:50:20out of
00:50:21the pan
00:50:21and I'm
00:50:24really
00:50:24struggling
00:50:25to get
00:50:25it out
00:50:25can you
00:50:28scrape it
00:50:28with something
00:50:28else
00:50:29oh
00:50:30this is
00:50:31meant to
00:50:32be a
00:50:32beautiful
00:50:33rose
00:50:33formation
00:50:34if this
00:50:35falls apart
00:50:36then the
00:50:36dish is
00:50:37ruined
00:50:37come on
00:50:39oh my god
00:50:41oh my god
00:50:42come on
00:50:43Sarah
00:50:43get it
00:50:44on the
00:50:44plate
00:50:44you got
00:50:45it
00:50:45you got
00:50:46it
00:50:46nice
00:50:47toddy
00:50:48nice
00:50:48beautiful
00:50:49I get
00:50:50it onto
00:50:51the
00:50:51plate
00:50:51oh
00:50:52it is
00:50:52done
00:50:53and it's
00:50:53beautiful
00:50:54come on
00:50:57guys
00:50:57let's
00:50:57show it
00:50:58on the
00:50:58plate
00:50:58your time
00:51:00is up
00:51:00in 10
00:51:015
00:51:026
00:51:037
00:51:046
00:51:051
00:51:074
00:51:083
00:51:092
00:51:091
00:51:11that's it
00:51:11that is
00:51:13it
00:51:13wow
00:51:15well done
00:51:16guys
00:51:16oh my god
00:51:17well done
00:51:18well done
00:51:19oh that was
00:51:21a lot
00:51:21I had more time
00:51:26than everyone
00:51:26but I was pushed
00:51:27right to the
00:51:27limit
00:51:28really well done
00:51:28well done
00:51:29well done
00:51:31girl
00:51:31I'm pretty proud
00:51:32what I presented
00:51:33in 40 minutes
00:51:34but knowing
00:51:35Ben and
00:51:35Sarah
00:51:36they're gonna come
00:51:37up with amazing
00:51:37dishes
00:51:38so it's gonna come
00:51:38down to talk
00:51:39details
00:51:39walking this
00:51:48up to the
00:51:48judges
00:51:48you know
00:51:49I can't help
00:51:50but be a bit
00:51:50nervous
00:51:50hey Benny
00:51:51hey Ben
00:51:51hey mate
00:51:52it is a real
00:51:54double edged sword
00:51:55having more time
00:51:56because I think
00:51:56that puts more
00:51:57pressure on me
00:51:58to deliver
00:51:58a better dish
00:51:59even though
00:51:59that should
00:52:00be my
00:52:00advantage
00:52:01I'm not 100%
00:52:03confident here
00:52:03that I'm safe
00:52:04Ben
00:52:05what have you made
00:52:06I've made a
00:52:08scallop
00:52:08cavaleche
00:52:09with a
00:52:10shaved fennel
00:52:11braised fennel
00:52:12squirting commulsion
00:52:13and a prawn
00:52:14bisque sauce
00:52:14do you think
00:52:16you use your
00:52:1666 minutes wisely
00:52:17I think so
00:52:18so I had the
00:52:19sauce working
00:52:20the entire time
00:52:21had enough time
00:52:22to make pasta
00:52:22so there's definitely
00:52:23a bit of extra
00:52:24pressure though
00:52:24yeah
00:52:24thanks Ben
00:52:26I think we need
00:52:27to taste it now
00:52:27thank you
00:52:28we'd love you
00:52:29great use of
00:52:51his time
00:52:52I thought the
00:52:54pasta work was
00:52:54magnificent
00:52:55it was like
00:52:56filled to the
00:52:57brim
00:52:57and a beautiful
00:52:58cross section
00:52:59on that pasta
00:52:59as well
00:53:00the sauce
00:53:01is really
00:53:03reduced
00:53:04but then when
00:53:04you get it
00:53:05with that
00:53:05especially the
00:53:06raw fennel
00:53:06and obviously
00:53:07with the
00:53:08scallop filled
00:53:08pasta
00:53:08then it really
00:53:10starts to come
00:53:11to life
00:53:11I think that's
00:53:13the best sauce
00:53:13that Ben has
00:53:14provided
00:53:15on MasterChef
00:53:16I am quite
00:53:17mesmerised
00:53:18actually the way
00:53:19he did it
00:53:19and I'm super
00:53:20super impressed
00:53:22I think he's
00:53:23used his leg up
00:53:24with the time
00:53:24really well
00:53:25he's got
00:53:26heavy hitting
00:53:28flavour in his
00:53:29dish that
00:53:29you can
00:53:30only buy
00:53:31with time
00:53:31yep
00:53:32I picked
00:53:37the wrong
00:53:37strategy
00:53:37hello
00:53:38hi
00:53:39smash
00:53:39and I left
00:53:40myself only
00:53:4040 minutes
00:53:41to finish up
00:53:42my second
00:53:42dish
00:53:43I actually feel
00:53:44a bit deflated
00:53:45if this dish
00:53:47if this dish is
00:53:47the last dish
00:53:48I put up
00:53:48in this
00:53:48competition
00:53:49I'll be
00:53:50really devastated
00:53:51okay
00:53:53what have you
00:53:54made
00:53:54so I made
00:53:56a soft polenta
00:53:57with mushroom
00:53:58ragout
00:53:59and porcini
00:53:59cream
00:54:00that must have
00:54:05been difficult
00:54:05yes
00:54:06you know
00:54:06just to shake
00:54:07off round one
00:54:08really
00:54:08it was so
00:54:09stressful
00:54:10Ben was half
00:54:11into his cook
00:54:12when I started
00:54:13so I was really
00:54:14like you know
00:54:14it doesn't help
00:54:15I feel like
00:54:16everybody's on top
00:54:16of their game
00:54:17and I know
00:54:19I can cook
00:54:20but can I keep up
00:54:21was you intimidated
00:54:23by everyone
00:54:24I was so intimidated
00:54:26especially at the start
00:54:27even now
00:54:28and when I see
00:54:29all these beautiful
00:54:30dishes passing me
00:54:30I'm like
00:54:31I feel like
00:54:32I'm still kind of
00:54:33delivering this
00:54:33like rustic flavour
00:54:34here
00:54:35well
00:54:36when we see
00:54:36what you did last year
00:54:37and now what you've done
00:54:38coming into the kitchen
00:54:39you know
00:54:40in back to win
00:54:42surrounded by legends
00:54:43we are so so proud of you
00:54:45yeah
00:54:46thank you
00:54:47thanks Naj
00:54:48for taste now
00:54:48thank you
00:54:49thanks Naj
00:54:50good luck
00:54:51thanks Chef
00:54:52I think there's
00:55:17some good flavours
00:55:17across the board
00:55:18right
00:55:18you know
00:55:19from the polenta
00:55:20to the mushroom ragout
00:55:21some deep caramelised
00:55:23onion flavours
00:55:23and then the polenta
00:55:25was seasoned really nicely
00:55:26the problem that I've got
00:55:28are weirdly
00:55:29the pine mushrooms
00:55:30on top
00:55:30and they're quite dry
00:55:32and that skin
00:55:33on the top
00:55:33of the mushroom cap
00:55:34has gone really tough
00:55:36something in the way
00:55:37something in the way that
00:55:38they're cooked in the pan
00:55:40and have sort of dried out
00:55:42that just kind of dampens
00:55:44the rest of the work
00:55:45that she's put into the dish
00:55:47I think this is a really
00:55:49pleasant tasting dish
00:55:50the polenta was quite well
00:55:52cooked and had lovely seasoning
00:55:54in it
00:55:54and the mushroom ragout
00:55:55was lovely as well
00:55:57but I think what worries me
00:55:59is when you're cooking
00:56:00your rustic dish
00:56:01you need enough
00:56:02technical elements
00:56:03in there
00:56:03to know that
00:56:04you're in the race
00:56:05I'm definitely nervous
00:56:11walking to the judges
00:56:13because
00:56:13I had so many things
00:56:15to get right
00:56:16in this dish
00:56:16hi Sarah
00:56:17hi
00:56:17hi Sarah
00:56:18hi Sarah
00:56:18I had to get
00:56:20the pastry right
00:56:21I had to get
00:56:21those scallops
00:56:22cooked perfectly
00:56:22I had to get
00:56:23both sauces done
00:56:24and I ended up
00:56:26really rushing
00:56:27Sarah
00:56:28what have you made?
00:56:29curried scallop pie
00:56:32see it's scallops
00:56:33just a gentle sear
00:56:34on the base
00:56:34a mildly spiced
00:56:36vicious was
00:56:36and a curry leaf oil
00:56:38attempting this dish
00:56:42was definitely
00:56:43ambitious
00:56:43there's a time
00:56:45and a place
00:56:46for extremely
00:56:47risky dishes
00:56:48but today's
00:56:50an elimination
00:56:51so I don't know
00:56:54if that strategy
00:56:55has paid off
00:56:56in round two
00:57:09you ended up
00:57:10with about
00:57:1049 minutes
00:57:12yes
00:57:12but you chose
00:57:14to make a dish
00:57:15that usually
00:57:16would take somebody
00:57:16about 75
00:57:17definitely the pastry
00:57:19was my biggest worry
00:57:20and I
00:57:21also just wanted
00:57:23to make sure
00:57:23that I'm showing
00:57:24enough technique
00:57:25and doing something
00:57:25that is complex
00:57:26enough to be worthy
00:57:27of being here
00:57:28well we love
00:57:30having you back
00:57:30in this competition
00:57:31would you mind
00:57:32finishing your dish
00:57:32for us
00:57:33yes thanks
00:57:33thank you
00:57:34enjoy
00:57:42thanks Sarah
00:57:43good luck
00:57:43yeah
00:57:44I think this is such
00:58:10an elegant dish
00:58:11what I love
00:58:12what I love
00:58:12is the fact
00:58:13that she used
00:58:13some French technique
00:58:14this is what
00:58:15is about
00:58:15how to condense
00:58:17the potato
00:58:18and the leeks
00:58:18to get that
00:58:19very unusual flavour
00:58:20but what she did
00:58:22is to get it
00:58:23to another level
00:58:24with the spices
00:58:25which is very
00:58:26very very smart
00:58:27what's really clever
00:58:29is the sort of
00:58:30half cooked scallop
00:58:31and the freshness
00:58:33that it delivers
00:58:34clarifies the spice
00:58:36and lightens it
00:58:37and then when you
00:58:39put the curry leaf oil
00:58:40on top
00:58:40the smokiness
00:58:41of that oil
00:58:42just adds another
00:58:44level of brightness
00:58:45I think she's done
00:58:46a really good job
00:58:47she's stuck to her guns
00:58:48she's still got her
00:58:50signature move in place
00:58:51risk taking
00:58:52risk taking
00:58:53and I think
00:58:54it's really paid off
00:58:54a lot of contestants
00:58:56would be hard pressed
00:58:57to make this
00:58:58in 75 minutes
00:58:59and Sarah
00:59:00pushes herself
00:59:01to the absolute limits
00:59:02to knock it out
00:59:03in 49
00:59:04she's a wizard
00:59:05she's an absolute wizard
00:59:06two of you
00:59:17smashed it today
00:59:18and unfortunately
00:59:19one of you stumbled
00:59:21the cook going home
00:59:24brought us a dish
00:59:25but the star of the show
00:59:26was dry
00:59:27that impacted the taste
00:59:30and the textures
00:59:32and in the end
00:59:34the lack of time
00:59:36showed on the plate
00:59:37Snez
00:59:39I got it
00:59:40I'm so sorry
00:59:41you're going home
00:59:42you probably haven't
00:59:48really had a chance
00:59:49to think about
00:59:49how extraordinary it is
00:59:51how far you've come
00:59:52not only have you sit
00:59:53and you PV
00:59:54you've nearly gone
00:59:55all the way
00:59:56I think so too
00:59:57I like
00:59:58just today
00:59:59coming here
00:59:59thinking I'm fighting
01:00:00for top six
01:00:01how did that happen
01:00:02all I wanted
01:00:03is survive the day one
01:00:04when I came here
01:00:05this is where I exited
01:00:07this is where I exited
01:00:07in the first
01:00:09back to win
01:00:09so I know exactly
01:00:10how you feel
01:00:11Snez
01:00:12is only one Snez
01:00:15you should be very
01:00:17proud of yourself
01:00:17you know
01:00:19yeah
01:00:19you know
01:00:20you can see clearly
01:00:21you are
01:00:22a fighter
01:00:23a survivor
01:00:24you never give up
01:00:26and you are
01:00:27super positive
01:00:28you know
01:00:30when you say
01:00:30that you were
01:00:31intimidated
01:00:32walking to
01:00:33the MasterChef kitchen
01:00:35I will not
01:00:36believe you
01:00:37we love you
01:00:39you are fantastic
01:00:40thanks
01:00:41and please
01:00:41never
01:00:42never
01:00:43stop being
01:00:44Snez
01:00:45I don't think
01:00:47I can
01:00:47thank you
01:00:52Snez
01:00:53we're really
01:00:54going to miss you
01:00:54but it's time
01:00:55to say goodbye
01:00:56you get to go
01:01:04MasterChef once
01:01:05but to get to go
01:01:05twice
01:01:06and to experience
01:01:07all this
01:01:08it was just
01:01:11it was
01:01:12it's so special
01:01:12I'm so proud
01:01:15of myself today
01:01:16getting this far
01:01:17and making
01:01:18all these friendships
01:01:19give it up
01:01:20for Shouts
01:01:21everybody
01:01:21it's
01:01:26pure magic
01:01:27this week
01:01:31on MasterChef
01:01:32Australia
01:01:32what a journey
01:01:34far out
01:01:35with their loved
01:01:36ones behind them
01:01:38when I asked
01:01:38if they want
01:01:39daddy to come
01:01:40home soon
01:01:40the answer was
01:01:41not yet
01:01:41we want him
01:01:42to win
01:01:42they're literally
01:01:44putting everything
01:01:46on the line
01:01:47this is the
01:01:48everything box
01:01:50oh I'm so screwed
01:01:53for the cook
01:01:54of a lifetime
01:01:56one of Australia's
01:01:57most iconic
01:01:58restaurants
01:01:58please welcome
01:01:59Hugh Adelaide
01:02:00and
01:02:03Julie Goodwin
01:02:04and Nat Taupo
01:02:05for a spot
01:02:08in the top five
01:02:10the standard is so
01:02:11high in this competition
01:02:12and it is hard to stand
01:02:13out so you've got to
01:02:14do it any way you can
01:02:15oh wow
01:02:16winning this competition
01:02:17is going to take
01:02:18everything you've got
01:02:20bring it on
01:02:22bring it on