S 17 E 03 >>> https://dai.ly/x9irp6a
Category
📺
TVTranscript
00:00How are we feeling?
00:10So good, I'm so excited.
00:12Oh my gosh.
00:13How was it saying Gordon Ramsay yesterday?
00:15Oh my gosh.
00:16He was just like illuminated.
00:18Yeah, like an angel.
00:20I wonder what we're going to do today.
00:21It's going to be tough, whatever it is.
00:30One, two, three.
00:33Yeah!
00:37We were the winning team yesterday in the first service challenge.
00:40Woo!
00:41I love you!
00:43Callum as a leader, he was phenomenal.
00:48We worked really well together.
00:50Go on, bro!
00:52But we're only on day two.
00:55I'm already so nervous being in this kitchen.
01:00And then Gordon Ramsay.
01:03But you know what?
01:05It's a back to win series and I'm among eight talented people.
01:11I'm scared of all of them.
01:14They're really good.
01:17Oh, you look fresh now.
01:19Don't say that.
01:22You lot are in for one hell of a day.
01:27Today, you'll need to keep up with the one and only...
01:33Gordon Ramsay!
01:38This is crazy.
01:49Today, all of us are going to cook something incredible.
01:57You need to follow my every move.
02:00So you need to have one eye on me at all times.
02:03And this is not going to be any old jolly piss-around cook-along.
02:08Trust me.
02:09God.
02:11We're not just making one outstanding dish.
02:15Oh, you're kidding me.
02:17Today, we are making two dishes.
02:22And of course, both of those dishes, I'm expecting utter perfection.
02:36People, I do not do Michelin star dishes.
02:39I don't cook like Gordon.
02:41I'm not about fancy food.
02:43I'm about cooking cultural cuisine.
02:46This is going to be a killer.
02:48I've got to say this morning, I looked you up on live.
02:53Did you slide into my DMs?
02:56No, I wasn't stalking.
02:59I was watching you cook on live.
03:01Right.
03:02And you do it with such ease and precision.
03:06But I do tend to go rogue, so hopefully today's not a rogue day.
03:11Ooh.
03:12Today is fall of garden day.
03:14Trust me, get this right.
03:15There's a lot at stake.
03:17Okay.
03:19Callum, please keep your own equipment this time.
03:22Yes.
03:23Last time you Tilly one of my whisks, right?
03:29Callum couldn't find his whisks.
03:31I'm sorry you remember that.
03:36But you won.
03:39You must be feeling alright.
03:40Well, that was when it was one dish.
03:42Yeah.
03:43I'm going to do two dishes.
03:44I think because I've won this challenge last time, I actually feel a little bit of pressure
03:48to perform two dishes and you've got the pace at which he works at.
03:53There's no way around it.
03:54This is going to be a really tricky challenge.
03:56Okay, we told you you'd be cooking for the best prize of the competition.
04:04Whoever cooks the dishes that best resembles Gordon's both in look and in taste.
04:12Walk away with the only immunity pin of the season.
04:17Yeah.
04:19Damn.
04:20I want it so fast.
04:22Oh my God.
04:23All right, the moment Gordon completes his two dishes, you will have a further 20 seconds
04:33to finish yours.
04:37Then that's it.
04:40Gordon, they're in your hands now.
04:42Good luck guys.
04:43Let's go.
04:44All right.
04:45That's your benches.
04:50Let's go.
04:51Good luck guys.
04:52I can't go this way.
04:53Just take it all in.
04:54Relax.
04:59Listen up.
05:00Are you ready to find out what you're cooking?
05:02Yes.
05:03Let's do it.
05:04Our main course today is a stunning caramelized duck breast.
05:10Beautiful.
05:11Topped with roasted buckwheat.
05:14Served on a beautiful parsley puree with a sweet and sour endive and the most exceptional
05:20pork wine sauce.
05:21Oh my God.
05:22And for dessert, we're going for a classic Great British staple.
05:28A delicious sticky toffee pudding with a hazelnut praline.
05:32Yum, yum.
05:33I think the trickiest part about today is not knowing what this dish is going to look like.
05:39We've just got a bunch of ingredients and we don't know where we're traveling with it.
05:43Are you ready?
05:44Yes, Chef.
05:45Yes, Chef.
05:46Yes, Chef.
05:47Let's do it.
05:48Think about what's at stake.
05:49Game changing.
05:51Incredible to get your hands on that pin.
05:53One final thing you should all know.
05:57Today, I'll be studying all of you, watching every move you make.
06:03If you fall too far behind, I'm going to send you up to the gantry.
06:08Wow.
06:09That's brutal.
06:10Ouch.
06:12Oh, no.
06:14That is not happening.
06:17No way.
06:18There is so much on the line.
06:20I am not disgracing myself being sent to that gantry.
06:25So keep up.
06:26Yes, Chef.
06:27Yes, Chef.
06:28I am keeping up.
06:29You guys up there, give them some love, support, help them, yes?
06:37OK.
06:39Our time starts now.
06:41First off, sticky toffee pudding.
06:43Let's go.
06:44Over to your mixer.
06:47That's my mixer, Matty.
06:48That's my mixer, mate.
06:49Let's start off with our ingredients.
06:53Butter in.
06:54Let's go.
06:58Brown sugar.
06:59White sugar.
07:01Yes.
07:02High speed.
07:03And get that mixed beautifully.
07:04Let's go.
07:05Oh, wait.
07:06There's three sugars.
07:08Which sugar?
07:10Oh, which sugar?
07:11I'm normally so organized, so calm.
07:14But I'm a little nervous about this challenge.
07:17Ooh.
07:18Ooh.
07:19Ooh.
07:20Ooh.
07:21He speaks as fast as he cooks.
07:24Right.
07:25Coffee extract.
07:26Teaspoon in.
07:27After that, get your zester.
07:30And you want about a teaspoon of orange zest.
07:33Let's go.
07:34Ah, zester.
07:35But I'm trying to keep up, because this is an immunopinant steak, right?
07:41Ah!
07:42Audra.
07:43It was best dish of the day incredible.
07:45Thirteen years ago was the last time I was in this kitchen.
07:50Life after MasterChef has been incredible.
07:54Guys, today is sink or swim.
07:56I now judge on MasterChef Singapore.
07:59You are brilliant.
08:00I couldn't think of a better job than to eat delicious food.
08:03This was a beautiful plate of food.
08:05Never been the right time, but now is my time to test myself in the kitchen again.
08:11Slow the machine down.
08:13From there, your day puree in.
08:16Your flour in.
08:18Coming back, it feels a little bit like having children.
08:24Oh!
08:28Crikey.
08:30You have one.
08:31It's painful.
08:32Then you go for a second, and you realize, what on earth?
08:39But I'm all in.
08:42Season four, I came in third, and I'm back to win.
08:46All right.
08:49This is intense.
08:50I thought he was going to go quick, but he's like, he's going quick.
08:53Now, after that, get your moulds.
08:56Four moulds.
08:58Spray generously with your moulds.
09:00Let's go.
09:01Spray our moulds.
09:04What I know from doing a Keeping Up With Gordon challenge before
09:07is that Gordon does not stop.
09:09His pace is frantic.
09:11Guys, you keeping up?
09:12Yeah.
09:13Let's go.
09:14Please, let's go.
09:16That's the texture of the sticky toffee pudding.
09:20That's the texture.
09:21Let's go.
09:22Texture.
09:23Let's go.
09:24Texture.
09:25Good. Let's go.
09:26Nice and loose.
09:27My strategy today is, of course, work quickly to keep up with Gordon,
09:30but also using a little bit of intuition as well.
09:32At the end of the day, the dish just has to taste good
09:34and it has to be cooked correctly.
09:37I think Kellen is ahead of Gordon.
09:39I'm getting my puddings into the moulds
09:42and I realise Gordon actually hasn't done this yet,
09:44so I'm, if anything, slightly ahead.
09:45For now.
09:46Yeah, for now.
09:48It's a risk, but I really want to keep on top of this
09:50because if it slips away, firstly, you're going to go up to the gantry,
09:53or secondly, you're not going to be able to, like, catch up the pace
09:56because it just keeps moving ahead so quickly.
09:58Two-thirds fill your moulds.
10:02Give them a little tap and get them in the oven.
10:05Which oven, Chef? What temperature?
10:07175.
10:08175, thank you.
10:09I've won immunity before, but I've never won the immunity pin,
10:12which is when you can literally pick and choose what challenge you want to use it on.
10:16It's such a massive advantage, so fingers crossed on me with a chance.
10:2030 minutes.
10:23Sauce pan on.
10:24We're going to start our praline, yes?
10:27Can you hear me, guys?
10:28Yes, Chef.
10:29OK, why am I yelling, yes?
10:31High heat, get that pan nice and hot.
10:35Half a cup of sugar and allowed to caramelise.
10:39I hear Gordon asking us to put some sugar in for the praline.
10:44Sugar.
10:45And I'm thinking, is there any extra sugar underneath the bag?
10:49Sugar is in front, next to the hazelnut.
10:51Granulated sugar, let's go.
10:52That one?
10:53That one?
10:54That's it?
10:55Yep.
10:56Ooh!
10:57Ooh, I messed up.
11:02Oh my gosh, the third sugar I put in the batter was supposed to be for my praline.
11:08Oh my gosh.
11:09As that sugar starts to caramelise, add your hazelnuts.
11:14I can't make a praline with no sugar.
11:17Oh.
11:18Damn it.
11:19I messed up.
11:20Ruth Rackling a lot.
11:21She used all of her sugar in the cake, so then she had no sugar, she's got no sugar for the hazelnut thing.
11:29OK, I've made a mistake on the dessert, but I'm thinking maybe I can pull it through on the other elements.
11:36Oh, I messed up.
11:37Come on, Rue, let's go.
11:38OK.
11:39We're going to start with the parsnip puree.
11:40Let's go.
11:41Peel your parsnips.
11:42We're going to slice this nice and thin, guys, yes?
11:45Heard?
11:46Heard.
11:47Heard.
11:48Let's go, guys.
11:49First time, cut yourselves, sweetie.
11:50Ooh, I think I cut myself.
11:51Rue's the furthest behind.
11:52Yeah.
11:53And she just enjoys eating.
11:54Yeah.
11:55Oh.
11:56Oh.
11:57Oh.
11:58Oh.
11:59Oh.
12:00Oh.
12:01Oh.
12:02Oh.
12:03Oh.
12:04Oh.
12:05Oh.
12:06Oh.
12:07Oh.
12:08Oh.
12:09Oh.
12:10Oh.
12:11Oh.
12:12Oh.
12:13Oh.
12:14Oh.
12:15Oh.
12:16Oh.
12:17Oh.
12:18Oh.
12:19Rue, you're way behind.
12:20Oh, man.
12:21Oh, my God.
12:31Guys, you keeping up?
12:32Oui, chef.
12:33Ooh.
12:34I think I cut myself.
12:35I'm already trying to catch up.
12:37When they pass me a puree, I've just cut my finger.
12:40Rue, you're way behind.
12:42Rue, we've got to go.
12:45We've got to go.
12:46I am trying to cut my parsnips with one hand, whilst the nest patches me up, but.
12:52A little bay leaf in there.
12:54Salt and pepper.
12:55Salt and pepper.
12:56I'm missing everything that Gordon is saying.
12:58Get your milk.
12:59Yes.
13:00Yes.
13:01And cover the parsnips with your milk.
13:05Let's go.
13:06Go.
13:07I'm running so behind Gordon now, but I am not giving up.
13:13Come on, Rue.
13:14You can do it.
13:15OK.
13:16OK.
13:17I am a very resilient person.
13:19It's not over until Gordon says it's over.
13:22Right.
13:23Everybody ready for the duck?
13:24Yes, chef.
13:25Yes, chef.
13:26Let's go.
13:27Clean benches.
13:28Get your duck out.
13:29Hot pan.
13:30Hot pan.
13:31Hot pan.
13:32Yeah, hot pan.
13:33It's got a hot pan.
13:34If that pan's not hot enough, you won't get the color, guys.
13:36Yes?
13:37Yes, chef.
13:38Good.
13:39Right.
13:40Sharpen your knife.
13:41Get ready for the duck.
13:42Yes?
13:47First of all, gently criss-cross the skin.
13:51Left or right?
13:53Watching Gordon cook is mesmerizing.
13:56He's so skilled and precise.
13:58Do not slice through that fat and do not score the flesh.
14:03It's just the skin.
14:04I'm just trying to watch his every move and take it all in.
14:07Left and right.
14:09To get that duck that perfect is going to be an insanely tricky job.
14:13Tiny little diamonds.
14:15And the importance of that hot pan to begin with is to render as much fat out as possible before we start glazing.
14:21That's going to help break down the fat, caramelize the duck.
14:30Come on, Benny.
14:31I'm kind of parked down the end on my own bench, but I need to see what Gordon's doing.
14:36So I'm doing a lot of running.
14:38I'm definitely a bit nervous about the duck because that's not easy to cook.
14:42And 90% of this cook is going to be on the fat side down, yes?
14:46Guys, no one's answered me.
14:48Yes?
14:49Yes, chef.
14:50Right.
14:51I generally shake a bit as a person, so when the pressure comes on, it comes on worse when I'm cooking under a lot of pressure.
15:00Salt the duck.
15:01Here we go.
15:02Duck.
15:03Skin side down into the pan.
15:05You really have to use your instincts here because every duck breast is different, and so they're going to cook differently.
15:16Callum is definitely the guy to beat in this challenge.
15:18Go as the team leader.
15:19You know, he's amazing.
15:20He's cooked with Gordon Ramsay before and won, so first you want to keep up with him.
15:26The second goal is to have the food as good and as accurate and as similar to Gordon's as possible.
15:31From there we've got cinnamon sticks, star anise, in.
15:37Fresh thyme.
15:38In.
15:39Fresh thyme.
15:40In.
15:41A beautiful bay leaf.
15:42In.
15:44Right.
15:45Cover the ducks.
15:46Turn them around.
15:47And then from there, fat side down, into the oven we go.
15:52So, I crank the heat up.
15:53I get another pan straight on top of it to squish it down to try and get some serious colour.
15:55Oh, my God.
15:56Oh, my God.
15:57I need this.
15:58It's amazing, actually.
15:59Done?
16:00Okay.
16:01Fat side down, yeah?
16:02Yeah.
16:03Let's turn them over once they're coloured.
16:04Fat side down, yeah?
16:05Beautiful.
16:06Usually when I cook duck breast I cook it from a cold pan and slowly render it up, but I hear Gordon's
16:07duck and it's got a big sizzle in the pan.
16:09Get some colour on there.
16:10Turn it around and get that heat up.
16:11Which is not what mine's doing at all.
16:12Yes.
16:13Yes.
16:14Good.
16:15Turn it around, fat side down, and into the oven it goes.
16:17So, I crank the heat up, I get another pan straight on top of it to squish it down to
16:21try and get some serious colour onto that skin.
16:23You do have to trust your cooking intuition.
16:25200 degrees for the duck, yes?
16:27200 on duck.
16:28Heard?
16:29Yes, Chef.
16:30Great.
16:34I don't want to rush to get it in the oven, I need to get that extra colour on the skin
16:38so it ends up looking the same as his.
16:43Right, guys.
16:44Hey, all of you, listen up.
16:47Pudding in the oven, yes?
16:48Yes, Chef.
16:49Yes, Chef.
16:50Ducks in the oven, yes?
16:51Uh, just about.
16:52Toffee sauce made, yes?
16:54Yes, Chef.
16:55Good.
16:56Let's go.
17:00I didn't even have time to breathe.
17:02Next up, we have got toasting of your buckwheat.
17:06Lightly seasoned.
17:07There is no relaxing and slowing this guy down.
17:10I'd like to offer him a cup of chamomile tea just to calm him down.
17:14The buckwheat with salt and pepper, please.
17:16Get your pesto and mortar ready at the side.
17:22Rune's duck's still on the stove.
17:24Gordon's been in the oven for about two minutes already.
17:28It's a shame we can't help and jump in.
17:30I know.
17:31Next, get your ducks out and glaze for the first time, guys.
17:36Glaze with your honey.
17:39Glaze with your honey.
17:41Yes?
17:42Yes?
17:43Let's go.
17:44Yeah.
17:45Look at the glaze.
17:46Yep.
17:47Gordon shows us the duck and I go, oh my God, what a brilliant golden color skin he's got.
17:50Back round, fat side down, yes?
17:52Yep.
17:53Let's go.
17:54Just be careful.
17:55Do not burn that skin.
17:56If my duck is not cooked to perfection, not only am I actually letting Gordon down, I'm letting myself down, because I know how to cook duck, but also Gordon is moving at the speed of light and I'm just trying to keep up.
18:14Right.
18:15Listen up.
18:16Port wine jus.
18:17We're going to start, yes?
18:18Okay.
18:19Two nice large shallots.
18:21Hurt!
18:22Hurt, chef.
18:23Let's go, guys.
18:24Come on.
18:25Slice the shallots nice and thinly.
18:27I'm definitely not ahead at the moment.
18:29Gordon is going so far, so you're sort of listening, you're watching, you're trying to watch what you're doing, you're trying not to chop your fingers off.
18:35Gordon's, he's a force to be reckoned with.
18:40What you see on TV is like ten times more in person.
18:44Shallots, garlic, lightly crushed, the pepper, the coriander.
18:49I can't believe I'm doing this.
18:51Like, I'm just living all my dreams at once, but it's really hard for me to keep up with him because all I want to do is super fan.
18:56Lightly crushed, in we go.
18:58Ten mini garlic, quiet chef.
19:00Two, Cass.
19:02You've got to keep up, guys.
19:06Come on, Cass.
19:07Yep, yep, yep.
19:09Thanks, mate.
19:10I just called Gordon.
19:11Randy, mate.
19:12Can you believe that?
19:13We're going to saute these shallots and garlic.
19:15It's really nice and fragrant, yes?
19:16Oh, my God.
19:17Look at this World War III here.
19:19I've got a million things going on at the same time.
19:22I've just started on the port wine jus, and the next minute, Gordon says...
19:26Get your ducks back out of the oven.
19:28Come on, Audrey.
19:29Get that duck out.
19:30It's been cooking now for just under 10 minutes.
19:33Let those babies rest.
19:35Oh, it's not ready.
19:36I'm like, no, it's not ready.
19:38Audrey, more color.
19:40I know.
19:41That's what I was thinking.
19:43Come on, guys.
19:45Keep on glazing those ducks as they rest.
19:48That continues cooking the duck, and it keeps the duck nicely glazed, yes?
19:52Yes, Chef.
19:53Please.
19:55Look at that.
19:56Beautiful.
19:57Beautiful.
19:58Oh, my God.
19:59Huh?
20:00Amazing.
20:01All out.
20:02Let's go.
20:03Come on, Audrey.
20:04It's not ready, so I leave it in the oven.
20:07No duck, no dish, no pin.
20:10I was going to say that duck.
20:13Oh, wow.
20:14Pretty pale.
20:15Matt's duck's pretty pale.
20:16I'm really worried about the duck.
20:17It's very warm.
20:18I think the top of the room's bucket is burning.
20:32She also hasn't checked her duck when it's late.
20:36I'm working on multiple elements.
20:38At the same time, if I keep going at this pace, I could catch up with Gordon.
20:43Oh, my gosh.
20:45But I've cut my finger again.
20:48Ugh.
20:49And my finger is profusely bleeding.
20:53Mm.
20:54Her milk's about to boil over there.
20:57Oh, yeah, no.
20:58She's in.
20:59That's it.
21:00Oh, no.
21:01Let's go.
21:02Rue.
21:03Rue, Rue, Rue, Rue.
21:04Show me.
21:05I cut myself.
21:06Oh, my Lord, my darling.
21:07Yeah.
21:08That's the second time.
21:09Medic, please.
21:10She's done.
21:11She's done.
21:12Head up to the garage, please.
21:13I've got that.
21:14I've got that.
21:16Oh, my good.
21:17Give it up for Rue, everybody.
21:18Come on, guys.
21:21Oh, my gosh.
21:22Someone has asked me to go up to the gantry.
21:24Oh, my gosh.
21:26It sucks.
21:28Right.
21:29Get your port wine and flambe time.
21:32Let's go.
21:33All the port wine in.
21:34And flambe.
21:41We've got to burn that alcohol off.
21:43Jesus Christ.
21:53Can someone call the fire brigade for Kath, please?
21:55I want fire.
21:57I look around me and I see everyone flambing at the chute.
22:03Watch the brows, Dash. Watch the brows.
22:05Nice. Nice, Dash.
22:08Woo!
22:10I'm already behind at this point.
22:13But I don't want to rush the jus.
22:16Chef, where did the cardamom go?
22:18Inside the port wine jus.
22:20Let's go.
22:23How many? How many, Chef?
22:25One. One.
22:26Oh, my God.
22:27They're powerful cardamom, right?
22:29Jesus Christ, girl.
22:30Don't second-guess yourself. Come on.
22:32The flavors have got to be spot on.
22:35Or just one behind.
22:36But if I fall too far behind,
22:38I'm going to be sent up to the gantry.
22:40Game over.
22:42Come on, everybody.
22:54Oh, my gosh, Chef.
22:57Are you keeping up?
22:58Let's go.
23:01Oh, Jesus.
23:04Ah!
23:04I'm still behind.
23:09I'm still playing catch-up.
23:10Corina and Papa goes in.
23:13Um, yeah, he lightly crushed them.
23:15I'm in this huge panic,
23:17trying to finish up the port wine jus.
23:19Woo!
23:21But it's not just keeping up with Gordon.
23:24It's actually cooking the dish
23:27with precision
23:28and to perfection.
23:33One immunity pin for the whole season.
23:36I want that pin.
23:38This is a personal challenge.
23:40Come on, everybody.
23:40Keep moving.
23:41You're going so well.
23:42Come on, Kath.
23:43Come on.
23:44Once you've to glaze the pan,
23:46get your duck stock
23:47into your port wine.
23:50And bring that up
23:52and finish it with butter
23:53and pass it through a sieve.
23:56Ben, duck stock.
23:57Sorry?
23:58Duck stock needs to go in there.
24:01Come on, Benny.
24:03Smell it.
24:04Just smell it.
24:05It's wine.
24:06Ew.
24:07After picking up
24:08what I thought was a duck stock,
24:09I realised I actually
24:11put the duck stock
24:12in the pan first
24:13and not the port wine.
24:15Ah, so I'm going to have
24:17to put the port in now.
24:19Reduce it right down
24:20and finish off later.
24:21I'm just going to hope
24:22the alcohol cooks off
24:23and tastes as good as Gordon's.
24:25Pass that through a sieve
24:26and add a couple of knobs of butter.
24:28Chef, all the duck sauce goes in.
24:31Yeah.
24:31All the duck sauce goes into the...
24:32Duck sauce goes into there.
24:35There's some butter in there.
24:36Yeah.
24:36How much butter have you got?
24:37Yep, okay.
24:38That's it, yes?
24:39Tony, everybody.
24:40Take it on.
24:43All right, guys, listen up.
24:45Pass the puree.
24:47Take out the bay leaf.
24:48We don't blend those.
24:49We should.
24:54Faster, faster, faster, faster.
24:56Watching this cook,
24:57it's like controlled chaos.
25:01This is wild.
25:03Is it the first time
25:04that you see that intensity?
25:05Yes, yes.
25:06Yeah?
25:06That's your price.
25:08They're pushing, though.
25:09Like, it's good.
25:16There's lots of multitasking
25:18going on here.
25:19Calum and Ben are both being able to keep up with Gordon.
25:24But the others,
25:24they're not too far behind.
25:26We just strain on.
25:28Now, we need to make a very smart,
25:30smooth parsnip puree.
25:32Yes?
25:33With the duck and the sauces pretty much done,
25:35they're all onto the parsnip puree.
25:38If it's too much liquid,
25:39it'll be runny.
25:40What a nice, beautiful, soft, incredible puree.
25:45Puree moving, guys.
25:47Nice and fine, guys.
25:4830 seconds puree.
25:49Yeah.
25:50Oh, my God.
25:51I'm feeling stressed up here.
25:53It's like he's conducting an orchestra.
25:57In a separate bowl, guys.
25:58One spoon of icing sugar in the mascarpone.
26:02Let's go.
26:02Oh, the mascarpone, chef.
26:05Chef, chef.
26:05Yes.
26:06Oh, my God.
26:07Or trying to control an angry mob.
26:10What's with the cream, chef?
26:11Nothing.
26:12Just cream.
26:14That's it, guys.
26:15Light.
26:17Good sifting.
26:18Hey, look.
26:19In.
26:19Yep.
26:19OK.
26:21Oh, shit.
26:22Pickering juice.
26:23What is it?
26:24What is it?
26:24What is it?
26:25Oh, man.
26:26It's like Mario Kart.
26:28Why is everyone running around like this merry-go-round?
26:30Oh, OK.
26:31Pickering juice.
26:31Come on, girl.
26:32Let's go.
26:33This is extreme.
26:34That's it.
26:35In the fridge.
26:36Let's go.
26:38Kat, she hasn't even got her passing puree yet.
26:42Come on, Kat.
26:42Take the big clean, sweetie.
26:46She's like one step behind all the time.
26:49You think she's aware that she's behind?
26:51I think she's aware.
26:52She's moving fast, but she's just starting to miss it.
26:55You're all right.
26:56You're all right.
26:57You're all right.
26:59Next, guys.
27:00You're going to start pulsing your praline.
27:03Yes?
27:04Yes, chef.
27:05Get your praline and put it inside your mixer.
27:08Let's go.
27:10Home straight, guys.
27:12Home straight.
27:13Come on.
27:14Yes, chef.
27:14That's it.
27:25Just two or three little pulses, yes?
27:29Not too fine, guys.
27:31I don't want a dust.
27:32I want a crunch, not a dust.
27:33Ah!
27:35Oh, it's going to be really fine.
27:37Yeah.
27:39Whoops, ladies.
27:45Swallow it down, Benny.
27:50Nice, Dash.
27:53Right.
27:53All of you, check your desserts.
27:56Take them out.
27:58And they should rise.
28:00Yes.
28:01And they should literally just sit there nicely.
28:05Demold them.
28:06And let them rest.
28:08Beautiful.
28:09Oh, my God.
28:12They look good.
28:15God, they smell so good.
28:17Start glazing your sticky toffees.
28:19Let's go.
28:20Yes.
28:21Let that toffee absorb in to that delicious sponge.
28:25Guys, hello.
28:27Yes, chef.
28:29Are you keeping up?
28:31No.
28:31No.
28:32Do you want that pen?
28:34Yes, chef.
28:35Come on, guys.
28:36Come on, Kath.
28:37You can catch up here.
28:38OK, sweetie.
28:39Come on, just give yourself some space.
28:41There's not long to go.
28:42Puddings are out.
28:43Just got to demold them.
28:44They're super hot.
28:48Come on, Kath.
28:48You've got to get them out.
28:50It's just go, go, go.
28:51There's actually no time to think.
28:53Come on, love.
28:55Jesus.
28:57Come on, sweetie.
28:58I'm talking to myself.
29:00Come on, Kath.
29:01The strategy is try and keep calm, Kath.
29:05Kath aren't coming out.
29:06Did you grease them, Kath?
29:08No, mate.
29:09Oh.
29:12It's OK.
29:12It's OK.
29:13You can do it.
29:14Calm your farm, Kath.
29:17There you go, love.
29:18It's OK, sweetie.
29:20Come on, Kath.
29:20You're falling behind.
29:21You've got to even just go with one.
29:23Yeah, yeah.
29:24Gotcha.
29:24The pudding's really put me behind.
29:27Here we go, Kath.
29:28We're good?
29:29And then I remember that I've still got to do the pasta puree.
29:33Oh, my God.
29:35Quick.
29:35Come on, Kath.
29:36Come on, Kath.
29:37Get the puree in.
29:38Just relax.
29:39Take a deep breath.
29:41Let's go, Kath.
29:46Oh.
29:47Oh, my God.
29:48Oh, dear.
29:49Oh, dear.
29:49Oh, dear.
29:49Let's go, Kath.
30:02Oh.
30:03Oh, my God.
30:05Kath.
30:07Let's go, Kath.
30:08Are we good?
30:09Let's do this there.
30:09Oh, dear.
30:10Oh, dear.
30:10Oh, dear.
30:11Getting this.
30:12Sorry, love.
30:12I'm all right.
30:13But also, look, your ducks are raw.
30:15Oh, my God.
30:16Oh, man.
30:17Upstairs, please.
30:17So sorry, your ducks are raw.
30:19Yeah, all right.
30:19Your ducks are raw.
30:20Off we go, darling.
30:21Off we go.
30:21Ducks are raw.
30:22Oh, I'm a ducks are raw.
30:25Give yourself a hug, Kath.
30:27Yeah, I will.
30:28Do you know what?
30:30You did a really good job, love.
30:32Okay?
30:33Kath, you did so well.
30:35Yeah.
30:36You're all right, love.
30:37Everybody give it up for Kath, please.
30:38Come on, guys.
30:39Hey.
30:43Good luck, guys.
30:44Well done.
30:45Good luck.
30:45I'm so excited for the other competitors.
30:47Someone is going to get that pin today.
30:49Good luck, mate.
30:50Well done, Kath.
30:51Good luck, Kath.
30:53Right.
30:54Look at me, guys.
30:57Glaze your ducks for the very last time.
31:01And then, once we glaze them, we're going to add the garnish.
31:03Sprinkle the buckwheat, finish with your flowers.
31:11Yes?
31:12Hey, guys.
31:13Guys.
31:14This is a critical part now.
31:16We're going to start dressing the plates.
31:17Oh, here we go.
31:18Yes, Chef.
31:19Yes, Chef.
31:21The adrenaline is pumping right now, because once Gordon's plated his up, you've got 20 seconds
31:26to get not one, but both of your dishes plated up.
31:29Finish with your flowers.
31:32Like, this is almost an impossible task.
31:35This is garnish time.
31:37Right.
31:37You ready to plate?
31:38Yes, Chef.
31:39Yes, Chef.
31:41For the duck, a nice spoon of your parsnip puree into the center of the plate.
31:48Two spoons.
31:52Nice and smooth.
31:53Come on, Gordon's plating.
31:55Everyone's got to be plating.
31:56What's he done, Lou?
32:04You've only got 20 seconds once he's finished.
32:09The pressure's on.
32:11Come on, Benny.
32:14I made a mistake with my sauce, but I've reduced it quite a long way.
32:18Yeah.
32:19I'm hoping that it's worked out, and I just have to plate up as quickly as I can.
32:25Lift the most beautiful duck.
32:28Sit it on top.
32:29Yum.
32:31I'm pretty chuffed with how everything's come together.
32:33Looking at my duck, I think it's pretty well cooked, but you never know how well it is actually
32:38cooked until the judges cut into it.
32:40Get your port wine sauce.
32:42One nice twirl around the plate.
32:45Come on, you've got a listening plate.
32:47Yeah, nice.
32:48And then, finally, your honey glaze.
32:52Tablespoon onto the plate.
32:54Good.
32:56What's your second sauce, Jack?
32:57Go, go, go, go, go.
32:58Second sauce on you.
32:59That's it, yes.
33:00One of each, yes?
33:01The duck glaze and the pork white sauce.
33:03Gotcha.
33:04Come on, Rhiannon.
33:06Come on, Rhiannon.
33:07Oh, my God.
33:08Wow.
33:08This cook is so intense, so unpredictable.
33:12I am praying that that duck is cooked well.
33:15I feel like I've run a half marathon.
33:21You good?
33:22Talk to me, guys.
33:23Yeah, yeah.
33:24That's all we've got to go.
33:24That's right.
33:25That's good.
33:25That's all we've got to go.
33:26That's all we've got to go.
33:27That's all we've got to go.
33:28We've got to go, guys.
33:29Come on.
33:30Seriously.
33:31Well done, Matt.
33:35Let's go, Josh.
33:37And then we're going to start plating our beautiful dessert.
33:43Lift up.
33:44Nice and clean.
33:45On she goes.
33:47He's pudding is on the plate.
33:52One nice spoon of toffee sauce.
33:59Praline on.
34:03Um, the praline.
34:07I'm plating up my dessert.
34:09I'm following along with Gordon.
34:11I put the toffee sauce on.
34:13Nice and clean sauce.
34:15Oh, my God.
34:16That is not toffee sauce.
34:19That's the jus for the duck.
34:22I've got to scrap this dessert and start again.
34:24I can't serve a toffee pudding with jus.
34:28And then one nice spoon of your mascarpone cream, yes?
34:30Yep.
34:31OK.
34:32Yes, Chef.
34:33And then finally, a light dusting.
34:37And there we are.
34:39Your 20 seconds start now.
34:41Let's go.
34:4219, 18, 17, 16, 15, 40,
34:482, 2, 3, 2.
34:51Oh, it's the shortest 20 seconds of my life.
34:56I'm just trying to get absolutely everything on this plate,
35:00every element.
35:01Look, look.
35:0310, 9, 8, 7, 6, 5, 4, 3, 2.
35:12I was about to reach back to get my cream.
35:151, 2, 3.
35:17Let's go.
35:18That was intense.
35:22That was intense.
35:24Oh, man.
35:26Hello, buddy.
35:27That was not easy.
35:28Oh.
35:29Far out.
35:30Oh, my God.
35:31I can't believe I just got to cook along with Gordon.
35:34Like, Gordon is my idol that I never thought I'd ever meet.
35:38All of you, come over.
35:39Come over here.
35:41Well done.
35:42Come here.
35:43Come on.
35:44Thank you, Chef.
35:45Well done.
35:46Oh, man.
35:47You're welcome.
35:49Thanks, Chef.
35:50Well, what about that?
35:51A once-in-a-lifetime opportunity, twice if you come, to cook alongside and keep up with
36:05Gordon Ramsay.
36:06And it was so intense that we lost two.
36:10Sorry, Kat.
36:11Yeah, that's okay.
36:12The intensity needed to be there because we are playing for the only immunity pin for
36:19the season.
36:21So, the stakes are pretty bloody high.
36:26First dish we'd like to taste.
36:28Come on down, Callum.
36:37Callum, visually, Doug looks good.
36:40Really good.
36:41Maybe a bit heavy-handed on the sauce.
36:44And the sticky toffee looks delicious.
36:46Really good, indeed.
36:47I think tonight I was impressed with your tenacity.
36:50You are connecting every step of the way.
36:54But it's all about the cook and that duck.
37:05Wow.
37:06Beautiful.
37:07That's pretty nice.
37:08Absolutely.
37:09Beautiful.
37:10I'm happy with that.
37:13Callum, do you feel like you had an advantage here, having cooked with Gordon before and
37:17won?
37:18Probably something I learnt last time is that the most important sense in these challenges
37:21is listening.
37:22The reason I knew my duck was not going to be good initially was because I heard Gordon
37:25put yours into the pan and there was a big sizzle and I was like, oh, my pan is really
37:29cold.
37:30And so I cranked it to really try and get that equivalent colour.
37:33So I think the listing was important.
37:35Wow.
37:36To take note of that, it was a sizzle.
37:38Or lack thereof in my pan.
37:40Yeah.
37:41Oh, young man.
37:42The cook and the duck is exceptional.
37:47Well done.
37:48It's glazed beautifully as well.
37:50That sauce, impeccable.
37:52Puree smooth, that secondary sauce, that little layer of luxury.
37:56Siki toffee pudding, um, exemplary.
37:59Really good.
38:00Um, it's a really good effort.
38:02It really is.
38:04On the taste alone, uh, a definite contender for the pin.
38:07Calum, I really enjoyed every single individual's ingredients.
38:14Your parsnip puree is delicious.
38:19And your sauce is impeccable.
38:22I loved it.
38:24You've really nailed it.
38:25They are both brilliant dishes because if you were to close your eyes and just go purely
38:30based on flavour, everything in there just makes you feel good and it makes you want to
38:34go back for another bite and that's what we look for.
38:38Negatives.
38:39The fineness of the praline.
38:42And that is pretty much it.
38:44Out of probably 20 elements, that is pretty incredible, considering the pace that was set
38:52by Gordon today.
38:54If I was them, if you weren't looking at him yesterday, thinking how am I going to beat him?
39:00I probably would now.
39:01Well done, mate.
39:02Well done, mate.
39:03Well done, mate.
39:04Well done, mate.
39:05Well done, mate.
39:06Well done, mate.
39:07Well done, mate.
39:08Well done, mate.
39:09Thanks again.
39:10Thanks again.
39:11The next dish is au joie.
39:17Oh, my gosh.
39:22I'm worried about both my dishes.
39:25I don't know if my duck is cooked properly.
39:27And I'm missing my mascarpone cream.
39:30I'm petrified.
39:32Oh, dear.
39:35Yeah.
39:36O-M-F-G.
39:38What happened?
39:40I think, you know, one of the biggest things I learned from being in MasterChef Season 4 is
39:45organization and prep and instinct.
39:48All of that went out the door today.
39:55It was a gallant effort, okay?
39:56And your energy was non-stop.
39:58I think that's what I loved.
39:59Oh, oh.
40:00I can't even look at that duck.
40:04Oh.
40:05So raw, isn't it?
40:20I knew it.
40:21It's not that bad oil.
40:23The fad is nowhere near-ended, but, like, it's pretty close.
40:28A couple of minutes and it would have been perfect.
40:31So all I kept hearing was, is your duck in the oven?
40:33Is your duck in the oven?
40:34I'm like, it's not ready, Gordon.
40:35It's not ready.
40:36But, anyway.
40:38I'm sorry.
40:40This was a tough call.
40:42And I raised the bar because it's back to win.
40:45And the talent this year is off the charts, okay?
40:49Trust your instincts.
40:51I will.
40:52Yeah.
41:02You cut into that duck and that buckwheat is toasted beautifully.
41:06And that sets the duck up for success.
41:10Your sauce is brilliant.
41:12It's sealed.
41:13It's shiny.
41:14It's reduced properly.
41:16The sauce is, like, half a knob of butter away
41:19from being exactly the same as Gordon's.
41:22The reduction is so pure.
41:26Although you did a great job on the pudding,
41:28unfortunately, the mascarpone is not there.
41:30Cheers.
41:32Cheers.
41:33All drop.
41:36Rihanna.
41:45Sticky toffee pudding, you've got a really nice aeration on there.
41:49It just needs more sticky toffee.
41:51It's sort of got to drown it in there.
41:53I actually think everything tastes pretty good.
41:56It's just a little bit off here and there.
41:59But you should still be so proud of your effort, honest.
42:01I hope you are.
42:02You?
42:03Oh, I'm stoked.
42:04This is once in a lifetime.
42:06Matt, we'd love to taste your dishes next.
42:10Come on, Matt.
42:14Oh, Matt.
42:15I can't even get my fork out.
42:18So, Doug, all we need is two webbed feet and a beak
42:21and I'll stick it back in the yarra.
42:25There's a lot of steak tonight.
42:26You know that's not pin-worthy, right?
42:28Oh, yeah, absolutely.
42:29Let's get into dessert, shall we?
42:31Sponge is light, delicious.
42:33One of the best sponges today.
42:35Well done, Dash.
42:36Let's go, mate.
42:40The buckwheat, beautifully done.
42:42Purely, exceptional sauce, lovely.
42:44If only you kept that duck in there two more minutes,
42:46you'd be a top contender tonight.
42:49The actual sticky toffee pudding is exceptional.
42:51It's light, it's fluffy, it's indulgent,
42:53and the sauce is amazing.
42:57I know you're trying not to be labeled the dessert guy again,
43:00but you really are so good at it.
43:02So maybe just do both.
43:04Thanks, Aphir.
43:06Next up, Ben.
43:08After a few dishes being tasted,
43:09it's pretty clear the duck has to be cooked well.
43:13If I put this on the pass at Gordon's restaurant,
43:15there's a chance he'd throw it back at me.
43:17It's not perfect.
43:18I cooked the sauces in the wrong order.
43:21Hopefully, it's still going to taste amazing.
43:24But the duck is make or break.
43:27Ben, I love cooks like you,
43:29because there's no fuss, quiet in your corner,
43:32and you just make things happen.
43:34Did you feel like you produced a good dish?
43:37I know everything's not perfect on it,
43:38but I was still standing up here by Gordon
43:40when he started counting to 20,
43:41and I had to run back for the 30th time.
43:44I'm just glad I got everything on the plate,
43:46and now I'm proud of how it did, yeah.
43:49But it's all about the cook on the duck.
44:03Looks really good.
44:04Ben, well done.
44:19The duck is exceptional.
44:22It is caramelized beautifully.
44:25You can taste that.
44:27It's got this really nice even pinkness
44:29with no fat exposed.
44:31The puree is silky and smooth,
44:34and everything you want from a parsley puree
44:35has got a nice little hint of that bailey for the end.
44:38Sauce, beautifully done.
44:41Really beautifully done.
44:42Dessert, exceptional.
44:45And your toffee sauce is one of the best of the night.
44:49Good job.
44:51Ben, two excellent dishes.
44:54Your pudding, I was going to swear,
44:57it is a daylight.
45:00It looks as good as it tastes.
45:03I'm delighted because I don't like when it's too obvious,
45:06when there's an obvious winner or someone who's leading.
45:09I love a bit of a, you know, challenge.
45:11And I think, and I think you are, you are good.
45:16Thank you very much.
45:18Ben, it's really hard for me to fault your mane,
45:20the duck in particular.
45:21The cook is great.
45:23Puree was an absolutely delightful consistency.
45:28I think your praline crumb,
45:29it is my favourite of the night.
45:32It had the most chunk to it.
45:33I could taste all the elements in there.
45:36I think you did a brilliant job.
45:37Oh yeah, thank you.
45:39Ben, we have a game on our hands.
45:42I love this.
45:44Like, it's a full fight between you two to see which is the best.
45:49And I can't split it.
45:50Let the games begin.
45:51Well done, Ben.
45:56Pick up a coin.
45:59Thanks, mate.
46:00With my dishes critiqued,
46:01I thought I had one hand on that immunity pin,
46:03but hearing Ben's feedback,
46:05I think that immunity pin's maybe slipping away a little bit.
46:07A challenge that's designed to push you to your limits.
46:26Despite that, a couple of you managed to dish up pin worthy plates.
46:31Gallum.
46:35And Ben.
46:37To execute two dishes like that,
46:39with Gordon breathing down your neck,
46:41that is no mean feat.
46:43Both your mains and your desserts,
46:45they were on the money.
46:47But there was one cook
46:50whose dishes were a touch more similar to Gordon's.
46:53To Gordon's.
46:56The winner is...
47:05Ben!
47:08Thanks a lot, mate.
47:09Well done, buddy.
47:15Hearing them say that I won
47:16is quite unbelievable,
47:18but such an amazing feeling.
47:20I feel like I deserve to be here.
47:22Good job.
47:23Well done, mate.
47:24Ben, coming to your immunity.
47:26Yeah!
47:28There you go.
47:30Well done, mate.
47:32Well done.
47:33Oh, now it's a problem.
47:35Wow.
47:37Amazing job.
47:38Well done, mate.
47:40Yeah, Ben!
47:45I think I'll be sleeping a little bit better
47:46knowing I've got this little thing
47:48tucked under my pillow.
47:50Ben, your first ever immunity pin.
47:52How does it feel?
47:54It feels absolutely amazing to have this.
47:55Yeah.
47:56I mean, it was so close.
47:57There's nothing in it, we know that.
47:58And it feels amazing.
47:59Well, congratulations, Ben.
48:03Sadly, it is time to say goodbye to Gordon.
48:06Gordon, you are a legend in our kitchens.
48:10You're a legend on screen.
48:12And look, your reputation precedes you,
48:14but I think all you need to do is be in a room with you
48:17to understand that it's because you really care
48:20about the cooks in front of you.
48:21Absolutely.
48:22Without a doubt.
48:23This is just the beginning.
48:24And honestly, the food being this good so early on,
48:28you're in for one hell of a season
48:29and the very best of luck to you all.
48:31Amazing.
48:32Thank you so much.
48:39Although Gordon may be leaving us,
48:41he's also leaving behind a little surprise.
48:48Don't look too excited.
48:53Hidden under that slick-looking cloche
48:56is the key to tomorrow's challenge.
48:58Can I play this now?
49:02Do it.
49:04Do it.
49:05All right, one more time for Gordon Ramsay.
49:06Let's get it.
49:10Come on, Gordon Ramsay!
49:12That was so good.
49:13Lovely to meet you.
49:15Good luck.
49:17Nice to teach you.
49:19Thanks, Sam.
49:21Thank you, guys.
49:22Thank you, guys.
49:25Yes, Gordon!
49:26Bye, guys!
49:31Bye, guys!
49:35Tomorrow night,
49:37their first solo cook
49:39shows exactly what they're made of.
49:43I'm trying to level up.
49:44Everyone else is trying to level up.
49:46And with a spot on Gordon's menu up for grabs...
49:51There's no better time to break all the rules.
49:53Get ready to be blown away.
49:58Well done.
49:59It's just an impeccable plate of food.
50:02It is a silly bullshit.
50:05What an absolute firecracker.