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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, wasn't he?
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!
00:36We were the winning team yesterday
00:38in the first service challenge.
00:40Woo!
00:41I love you!
00:43Callum as a leader, he was phenomenal.
00:48We worked really well together.
00:50Come on, bro!
00:52But we're only on day two.
00:54I'm already so nervous being in this kitchen.
01:00And then Gordon Ramsay.
01:04But you know what?
01:05It's a back to win series
01:07and I'm among eight talented people.
01:11I'm scared of all of them.
01:15They're really good.
01:17Oh, you look fresh now.
01:20Don't say that.
01:23You lot are in for one hell of a day.
01:28Today?
01:30You'll need to keep up
01:31with the one and only...
01:36Gordon Ramsay!
01:37Yeah!
01:48This is crazy.
01:53Today, 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.
02:04And this is not going to be any old jolly piss-around cook-along.
02:09Trust me.
02:11We're not just making one outstanding dish.
02:15Oh, you're kidding me.
02:16You're not kidding me.
02:17Today, we are making two dishes.
02:22Oh, come on.
02:27And of course, both of those dishes, I'm expecting utter perfection.
02:33People, 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.
02:45This is going to be a killer.
02:48I've got to say, this morning, I looked you up.
02:52On live.
02:54Did you slide into my DMs?
02:57No, I wasn't stalking.
02:59I was watching you cook on live.
03:00Right.
03:01Yeah.
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.
03:23Last time, you Tilly one of my whisks, right?
03:25Alan couldn't find his whisks.
03:35I'm sorry you remember that.
03:37But you won.
03:39You must be feeling all right.
03:41Well, that was when it was one dish.
03:42Yeah.
03:44I think because I've won this challenge last time,
03:47I actually feel a little bit of pressure to perform two dishes.
03:51And you've got the pace at which he works at.
03:53There's no way around that.
03:54This is going to be a really tricky challenge.
03:57Okay.
03:58We told you you'd be cooking for the best prize of the competition.
04:04Whoever cooks the dishes that best resembles Gordon's,
04:07both in look and in taste,
04:12will walk away with the only immunity pin of the season.
04:17Yay!
04:19I am.
04:20I want it so fast.
04:22All right.
04:23The moment Gordon completes his two dishes,
04:29you will have a further 20 seconds to finish yours.
04:35Oh!
04:37Then that's it.
04:39Gordon, they're in your hands now.
04:42Good luck, guys.
04:43Let's go.
04:44All right.
04:45Thanks for your benches.
04:50Let's go.
04:52Good luck, guys.
04:54I can't go this way.
04:55Just take it all in.
04:56Relax.
05:00Listen up.
05:01Are you ready to find out what you're cooking?
05:02Yes.
05:04Our main course today is a stunning caramelized duck breast.
05:10Beautiful.
05:12Topped with roasted buckwheat.
05:14Served on a beautiful parsley puree with a sweet and sour endive
05:19and the most exceptional pork wine sauce.
05:22Oh, my God.
05:23And for dessert, we're going for a classic Great British staple.
05:28A delicious sticky toffee pudding with a hazelnut praline.
05:33Yum, yum.
05:35I think the trickiest part about today is not knowing what this dish is going to look like.
05:40We've just got a bunch of ingredients and we don't know where we're traveling with it.
05:44Are you ready?
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.
05:54One final thing you should all know.
05:57Today, I'll be studying all of you.
06:01Watching every move you make.
06:04If you fall too far behind, I'm going to send you up to the gantry.
06:11Wow.
06:12That's brutal.
06:13Ouch.
06:14Oh, no.
06:15No.
06:17That is not happening.
06:18No way.
06:20There is so much on the line.
06:22I am not disgracing myself being sent to that gantry.
06:25So keep up.
06:26Yes, Chef.
06:27Yes, Chef.
06:28I am keeping up.
06:30You guys up there, give them some love, support, help them, yeah?
06:38Okay.
06:39Our time starts now.
06:42First 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.
06:49That's my mixer, mate.
06:51Let's start off with our ingredients.
06:53Butter in.
06:54Let's go.
06:57Brown sugar.
06:59White sugar.
07:00Yes.
07:01High 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.
07:17Oh.
07:18Oh.
07:19Oh.
07:20Oh.
07:21He speaks as fast as he cooks.
07:24Right.
07:25Coffee extract.
07:26Teaspoon in.
07:27After that, get your zester.
07:29And you want about a teaspoon of orange zest.
07:33Let's go.
07:34Ah, zester.
07:36But I'm trying to keep up, because this is an immunopinant steak, right?
07:40Ah.
07:41Order.
07:42It was best dish of the day incredible.
07:45Thirteen years ago was the last time I was in this kitchen.
07:49Life after MasterChef has been incredible.
07:54Guys, today is sink or swim.
07:57I 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.
08:14From there, your day puree in.
08:17Your flour in.
08:20Coming back, it feels a little bit like having children.
08:23Oh!
08:28Crikey.
08:30You have one.
08:31It's painful.
08:32Then you go for a second, and you realise what on earth?
08:39But I'm all in.
08:42Season four, I came in third, and I'm back to win.
08:47Alright.
08:49This is intense.
08:50I thought he was going to go quick, but he's like, he can't quit.
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.
09:12Guys, you keeping up?
09:14Let's go.
09:15Please, let's go.
09:17That'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.
09:26Let's go.
09:27Nice and loose.
09:28Of course, work quickly to keep up with Gordon, but also using a little bit of intuition
09:31as well.
09:32At the end of the day, the dish just has to taste good, and it has to be cooked correctly.
09:37I think Callan is ahead of Gordo.
09:39I'm getting my puddings into the moulds, and I realise Gordon actually hasn't done this yet, so I'm, if anything, slightly ahead.
09:48It's a risk, but I really want to keep on top of this, because if it slips away, firstly you're going to go up to the gantry, or secondly, you're not going to be able to, like, catch up the pace, because it just keeps moving ahead so quickly.
09:57Two thirds fill your moulds.
09:58Give them a little tap and get them in the oven.
09:59Which oven, Chef?
10:00What temperature?
10:01175.
10:02175.
10:04I've won immunity before, but I've never won the immunity pin, which 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 for me with a chance.
10:2030 minutes.
10:22Sauce pan on.
10:23We're going to start our priline, yes?
10:26Can you hear me, guys?
10:28Yes, Chef.
10:29Why am I yelling?
10:30Yes.
10:31High heat, get that pan nice and hot.
10:36Half a cup of sugar, and allowed to caramelize.
10:40I hear Gordon asking us to put some sugar in for the priline.
10:45Sugar.
10:46And I'm thinking, is there any extra sugar underneath the bench?
10:49Sugar is in front, next to the hazelnut.
10:51Granulated sugar, let's go.
10:52That one?
10:53That's it?
10:54Yep.
10:55Ooh!
10:56Ooh!
10:57Ooh!
11:00Ooh!
11:01I messed up.
11:02Oh, my gosh.
11:03The third sugar I put in the batter was supposed to be for my priline.
11:08Oh, my gosh.
11:09As that sugar starts to caramelize, add your hazelnuts.
11:14I can't make a priline with no sugar.
11:17Oh.
11:18Damn it.
11:19I messed up.
11:20Ruth's running a lot.
11:21She used all of her sugar in the cake, so then she had no sugar.
11:24She's got no sugar for the hazelnut thing.
11:29Okay, I've made a mistake on the dessert, but I'm thinking maybe I can pull it through
11:39on the other elements.
11:40Oh, I messed up.
11:41Come on, Ruth.
11:42Let's go.
11:43Okay.
11:46We're going to start with the parsnip puree.
11:47Let's go.
11:51Peel your parsnips.
11:55We're going to slice this nice and thin, guys, yes?
11:57Heard?
11:58Heard.
11:59Heard.
12:00Let's go, guys.
12:01First time, cut yourself, sweetie.
12:07Ooh, I think I cut myself.
12:10Ruth's the furthest behind.
12:11Yeah.
12:12And she just injured me.
12:13And she's leading.
12:14Yeah.
12:15Oh.
12:16Ruth, we've got to go.
12:18Ruth, you're way behind.
12:20Oh, man.
12:21Oh, my God.
12:22Guys, you keeping up?
12:23Wait, chef.
12:24Ooh, I think I cut myself.
12:25I'm already trying to catch up.
12:26When they parsnip puree, I've just cut my finger.
12:28Ruth, you're way behind.
12:29Oh.
12:30Ruth, we've got to go.
12:31Ruth, we've got to go.
12:32I am trying to cut my parsnips with one hand,
12:34whilst the nest patches me up, but.
12:36A little bay leaf in there.
12:37Salt and pepper.
12:38I'm missing everything that Gordon is saying.
12:39Get your milk.
12:40Yes.
12:41Yes.
12:42Yes.
12:43Yes.
12:44Yes.
12:45Yes.
12:46Yes.
12:47Yes.
12:48Yes.
12:49Yes.
12:50Yes.
12:51Yes.
12:52Yes.
12:53Yes.
12:54Yes.
12:55Yes.
12:56Yes.
12:57Yes.
12:58Yes.
12:59And your milk.
13:00Yes.
13:01Yes.
13:02And cover the parsnips with your milk.
13:05Let's go.
13:08I'm running so behind Gordon now, but I am not giving up.
13:13Come on, Ruth.
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.
13:25Let's go.
13:26Clean benches.
13:27Get your duck out.
13:28Large pan on.
13:29Hot pan?
13:30Hot pan?
13:31Hot pan?
13:32Yeah.
13:33Hot pan.
13:34Got a hot pan.
13:35If 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.
13:59Do not slice through that fat and do not score the flesh.
14:04It's just the skin.
14:05I'm just trying to watch his every move and take it all in.
14:08Left and right.
14:09To get that duck that perfect is going to be an insanely tricky job.
14:14Tiny little diamonds.
14:15And the importance of that hot pan to begin with is to render as much fat out as possible before
14:20we start glazing.
14:21That's going to help break down the fat, caramelize the duck.
14:28Come on, Benny.
14:30I'm kind of parked down the end on my own bench, but I need to see what Gordon's doing.
14:35So I'm doing a lot of running.
14:37I'm definitely a bit nervous about the duck because that's not easy to cook.
14:41And 90% of this cook is going to be on the fat side down, yes?
14:46Guys, no one's answering me.
14:47Yes?
14:48Yes, chef.
14:50Right.
14:51I generally shake a bit as a person, so when the pressure comes on, it comes on worse
14:55when I'm cooking under a lot of pressure.
14:57Salt the duck.
14:58Here we go.
14:59Duck, skin side down, into the pan.
15:00You really have to use your instincts here because every duck breast is different, and
15:13so they're going to cook differently.
15:16Callum is definitely the guy to beat in this challenge.
15:18As a team leader, you know, he's amazing.
15:21He'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
15:31as possible.
15:32From there, we've got cinnamon sticks, star anise, in.
15:38Fresh thyme, in.
15:41A beautiful bay leaf, in.
15:44Right.
15:45Cover the ducks, turn them around, and then from there, fat side down, into the oven we go.
15:52So I crank the heat up, I get another pan straight on top of it to squish it down to try and get
15:55some serious colour onto that skin.
15:56You do have to trust your cooking intuition.
15:57200 degrees for the duck, yes?
15:58200 degrees for the duck, yes?
15:59200 on duck.
16:00Heard.
16:01Yes, chef.
16:02Great.
16:03Great.
16:04Great.
16:05I don't want to rush it to get the duck, I don't want to rush it to, but I don't want
16:06to get the duck to render it up.
16:07I don't want to render it up, but I hear Gordon's duck and it's got a big sizzle in the pan.
16:08Get some colour on that, turn it around, 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 try and get
16:21some 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 it in the oven, I need to get that extra colour on the skin so it ends
16:38up looking the same as his.
16:43Right, guys.
16:44Hey, all of you, listen up.
16:46Pudding in the oven, yes?
16:48Yes, chef.
16:49Ducks in the oven, yes?
16:51Uh, just about.
16:52Toffee sauce made, yes?
16:53Yes, chef.
16:54Good.
16:55Let's go.
16:59I didn't even have time to breathe.
17:01Next up, we have got toasting of your buckwheat, lightly 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.
17:17Get your pestle and mortar ready at the side.
17:22Maroon's duck's still on the stove.
17:24Gordon's been in the oven for about two minutes already.
17:29It'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.
17:39Yes?
17:40Let's go.
17:41Yeah.
17:42Look at the glaze.
17:43Yep.
17:44Gordon chose us the duck, and I go, oh, my God, what a brilliant golden color skin he's got.
17:49Background, fat side down, yes?
17:50Yep.
17:51Let's go.
17:56Just be careful.
17:57Do not burn that skin.
17:58If 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.
18:09But 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.
18:28I'm definitely not ahead at the moment.
18:30Gordon 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.
18:36Gordon's, uh, 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.
18:50Like, 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.
18:57In we go.
18:58Ten mini garlic, quiet chef.
19:00Two, Kath.
19:05You've got to keep up, guys.
19:06Come on, Kath.
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, which is really nice and fragrant, yes?
19:16Oh, my God, look 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, Audra, get that duck out.
19:30It's been cooking now for just under ten minutes.
19:33Let those babies rest.
19:34Oh, it's not ready.
19:36I'm like, no, it's not ready.
19:38Audra, more color.
19:40I know, that's what I was thinking.
19:42Come on, guys.
19:44Keep on glazing those ducks as they rest.
19:47That continues cooking the duck, and it keeps the duck nicely glazed, yes?
19:52Yes, Chef.
19:53Please.
19:54Look at that.
19:56Beautiful.
19:57Oh, my God.
19:59Amazing.
20:00All out.
20:01Let's go.
20:02Come on, Audra.
20:03It's not ready, so I leave it in the oven.
20:07No duck, no dish, no pin.
20:13Let's see that duck.
20:17Oh, wow.
20:18Pretty pale.
20:19Matt's duck's pretty pale.
20:23I'm really worried about the duck.
20:25She's very warm.
20:26I think the top of the room's bucket is burning.
20:32She also hasn't checked her duck, but went in 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.
20:44But I've cut my finger again.
20:48Ugh.
20:49And my finger is profusely bleeding.
20:56Her milk's about to boil over there.
20:57Oh, yeah.
20:58She's in.
20:59That's it.
21:00Oh, no.
21:01Let's go.
21:02Rue.
21:03Rue, Rue, Rue.
21:04Show me what's up.
21:05Oh, my lord, my darling.
21:06Yeah.
21:07That's the second time.
21:08Medic, please.
21:09She's down.
21:10Head up to the pantry, please.
21:11I've got that.
21:12Okay, thank you.
21:13Oh, my good.
21:14Give it up for Rue, everybody.
21:15Come on, guys.
21:17Off you go, my darling.
21:19You can do that upstairs, Medic.
21:21Yeah, thanks.
21:22Oh, my gosh.
21:23Gordon 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.
21:35And flambe.
21:36Go ahead.
21:37Woo-hoo!
21:38We've got to burn that alcohol off.
21:41Jesus Christ.
21:42Can someone call the fire brigade for Kath, please?
21:43I want fire.
21:44I look around me and I see everyone flambeing the shoot.
21:49Jesus Christ, could someone call the fire brigade for Kath, please?
21:55I want fire!
21:57I look around me and I see everyone flambƩing the jus.
22:03Watch the brows, Dash. Watch the brows.
22:05Nice! Nice, Dash.
22:08Woo!
22:10I'm already behind at this point, but I don't want to rush the jus.
22:16Chef, where did the cardamom go?
22:17Inside the port wang jiu. Let'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. Don'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, I'm going to be sent up to the gantry.
22:40Game over.
22:44Ah!
22:47Come on, everybody!
22:54Oh, my gosh, Chef!
22:57Are you keeping up? Let's go!
23:01Oh, Jesus.
23:04Ah!
23:04I'm still behind. I'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 trying to finish off the port wang jiu.
23:20Woo!
23:20But it's not just keeping up with Gordon. It's actually cooking the dish with precision and to perfection.
23:31One immunity pin for the whole season.
23:36I want that pin.
23:37This is a personal challenge.
23:39Come on, everybody. Keep moving! You're going so well!
23:42Come on, Kath. Come on.
23:44Once you've to glaze the pan, get your duck stock into your port wine.
23:51And bring that up and finish it with butter and pass it through a sieve.
23:55Ben, duck stock.
23:56Sorry?
23:57Duck stock needs to go in there.
24:01Come on, Benny.
24:03Smell it. Just smell it.
24:05It's wine.
24:07After picking up what I thought was a duck stock, I realized I actually put the duck stock in the pan first and not the port wine.
24:16So I'm going to have to put the port in now, reduce it right down and finish off later.
24:21I'm just going to hope the alcohol cooks off and tastes as good as Gordon's.
24:25Pass that through a sieve and add a couple of knobs of butter.
24:28Chef, all the duck sauce goes in.
24:30Yeah.
24:31All the duck sauce goes into the...
24:32Duck sauce goes into the...
24:35There's some butter in there.
24:36Yeah. How much butter have you got?
24:37Yeah, and whisk that into the blade.
24:37Yep, okay.
24:38That's it, yes?
24:38Yep.
24:39Tony, everybody.
24:40Take it on!
24:43Right, guys, listen up.
24:45Pass the puree.
24:46Take out the bay leaf.
24:48We don't blend those.
24:49Great, chef.
24:50Yes, chef.
24:54Faster, faster, faster, faster.
24:56Watching this cook, it's like controlled chaos.
25:01This is wild.
25:03Is it the first time that you sit at the intensity?
25:05This is wild, yes.
25:05Yeah?
25:08It's good.
25:08They're pushing, though.
25:09Like, it's good.
25:16There's lots of multitasking going on here.
25:19Callum and Ben are both being able to keep up with Gordon.
25:24But the others, they're not too far behind.
25:26It's a strainer.
25:27Now, we need to make a very smart, smooth parsnip puree, yes?
25:33With the duff and the sauce is pretty much done.
25:36They're all onto the parsnip puree.
25:37If it's too much liquid, it'll be runny.
25:40What a nice, beautiful, soft, incredible puree.
25:46Puree 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.
26:01Let's go.
26:02All the mascarpone, chef.
26:04Chef, 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.
26:13That's it, guys.
26:15Light.
26:16Good sifting.
26:17Hey, look.
26:18In.
26:19Yep.
26:19OK.
26:20Now.
26:21Oh, shit.
26:21Pigment juice.
26:22What is it?
26:23What is it?
26:24What is it?
26:24What is it?
26:25Oh, man.
26:26It's a Mario Kart.
26:27Why is everyone running around like this merry-go-round?
26:30Oh, OK.
26:31Pigment juice on top.
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 pasta puree yet.
26:41Come on, Kat.
26:42She's a bit cleaner, sweetie.
26:46She's, like, one step behind all the time.
26:49Do you think she's aware that she's behind or...?
26:51I think she's, like, I think she's aware.
26:52She's moving fast, but she's starting to miss things.
26:55You're all right.
26:56You're all right.
26:57You're all right.
26:59Next, guys, you're gonna 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.
27:24That's it.
27:25Just two or three little pulses, yes?
27:29Not too fine, guys.
27:30I don't want a dust.
27:31I want a crunch, not a dust.
27:33Ah!
27:35Oh, it's gonna be really fun.
27:37Yeah.
27:39Whoops, ladies.
27:45Slow it down, Benny.
27:50Nice, Dash.
27:51Right, all of you, check your desserts.
27:56Take them out, and they should rise.
28:00Yes, and they should literally just sit there nicely.
28:05Demold them, and let them rest.
28:08Beautiful.
28:09Oh, my God.
28:13They look good.
28:15God, they smell so good.
28:16Oh, start glazing your sticky toffees.
28:19Let's go.
28:20Yes.
28:21Let that toffee absorb in to that delicious sponge.
28:26Guys?
28:26Hello?
28:28Yes, chef.
28:29Are you keeping up?
28:30No!
28:31No.
28:32Do you want that pin?
28:33Oh, my gosh, chef.
28:34Come on, guys.
28:36Come on, Kath.
28:37You can catch up here.
28:38Okay, 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's aren't coming out.
29:06Did you grease them, Kath?
29:08No, mate.
29:09Oh!
29:10It's okay.
29:12It's okay.
29:13You can do it.
29:14Calm your farm, Kath.
29:17There you go, love.
29:18It's okay, sweetie.
29:20Come on, Kath.
29:20You're falling behind.
29:21You've got to even just go with one.
29:23Yeah, yeah.
29:23Gotcha.
29:25The pudding's really put me behind.
29:27Here we go, Kath.
29:28We good?
29:29And then I remember that I've still got to do the parsnip puree.
29:33Oh, my God.
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.
30:00Let's go, Kath.
30:02Oh.
30:03Oh, my God.
30:05Kath.
30:07Let's go, Kath.
30:08There we go.
30:09That's just there.
30:09Oh, dear.
30:10Oh, dear.
30:10Oh, dear.
30:11I'm getting this.
30:12Sorry, love.
30:12It just...
30:13I'm all right.
30:13But also, look, your ducks are raw.
30:15Oh, my God.
30:16Oh, man.
30:17Upstairs, please.
30:17I'm so sorry.
30:18Your ducks are raw.
30:19Yeah, all righty.
30:19Your ducks are raw.
30:20Okay.
30:20Off we go, darling.
30:21Off we go.
30:21Ducks are raw.
30:21Ducks are raw.
30:22Oh, I'm a duck to raw.
30:25Give yourself a hug, Kath.
30:27Yeah, I will.
30:28You know what?
30:29You did a really good job, love.
30:32Okay?
30:33Kath, you did so well.
30:35Yeah.
30:35You're all right, love.
30:36Yeah.
30:37Everybody give it up for Kath, please.
30:38Come on, guys.
30:39Yeah, guys.
30:39Hey.
30:40Yeah, guys.
30:42Ah, thank you.
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.
30:51Well done, Kath.
30:53Right.
30:54Look at me, guys.
30:57Glaze your ducks for the very last time.
31:01And then, once we've glazed them, we're going to add the garnish.
31:07Sprinkle 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
31:24played his up, you've got 20 seconds to get not one,
31:27but 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, you ready to plate?
31:38Yes, chef.
31:39Yes, chef.
31:41For the duck, a nice spoon of your parsnip puree
31:47into the center of the plate.
31:50Two spoons.
31:52Nice and smooth.
31:53Come on, Gordon's plating.
31:55Everyone's got to be plating.
31:55What's he done, though?
31:57You've only got 20 seconds once he's finished.
32:09The pressure's on.
32:10Come on, Benny.
32:11I made a mistake with my sauce, but I've reduced it quite a long way.
32:17Yeah.
32:19I'm hoping that it's worked out, and I just have to plate up as quickly as I can.
32:23Lift the most beautiful duck.
32:27Sit it on top.
32:29Yum.
32:30I'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.
32:39Get your pork wine sauce.
32:42One nice twirl around the plate.
32:44Come on, you've got to listen and play.
32:47Yeah, nice.
32:48And then, finally, your honey glaze.
32:52Tablespoon onto the plate.
32:54Good.
32:56What's your second sauce, Jack?
32:57Let's go.
32:57Go, 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 wine sauce.
33:05Come on, Rhiannon.
33:06Oh, my God.
33:09This cook is so intense, so unpredictable.
33:12I am praying that that duck is cooked well.
33:19I feel like I've run a half marathon.
33:21You good?
33:23Talk to me, guys.
33:23Yeah, yeah, that's all.
33:24We've got to go, that's right.
33:25We've got to go.
33:25That's good, yeah.
33:26We've got to go, guys.
33:27Come on.
33:28I think I've lost a couple of kilos just in sweat.
33:31Seriously.
33:35Well done, Matt.
33:37Let's go, Dash.
33:38And then we're going to start plating our beautiful dessert.
33:45Lift up.
33:46Nice and clean.
33:48On she goes.
33:52His pudding is on the plate.
33:59One nice spoon of toffee sauce.
34:01Praline on.
34:02Um, the praline.
34:07I'm plating up my dessert.
34:09I'm following along with Gordon.
34:10I put the toffee sauce on.
34:15Oh, my God.
34:16That is not toffee sauce.
34:18That'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.
34:27And then one nice spoon of your mascarpone cream, yes?
34:30Yep, OK.
34:31Yes, Chef.
34:32And then, finally, a light dusting.
34:37And there we are.
34:39Your 20 seconds start now.
34:40Let's go.
34:4119, 18, 70, 16, 15, 40,
34:482, 2, 2, 1, 2.
34:51Oh, it's the shortest 20 seconds of my life.
34:55I'm just trying to get absolutely everything on this plate.
34:59Every element.
35:01Look, Rie, look.
35:02Yes, 10,
35:039, 8, 7, 6, 5, 4, 3, 2.
35:12I was about to reach back to get my cream.
35:14Ah!
35:151, 2, 1.
35:16Let's go.
35:17Well done.
35:18Oh, my God.
35:19That was intense.
35:22That was intense.
35:24Oh, man.
35:26Hello, buddy.
35:27That was not easy.
35:28Oh, far 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.
35:43Thank you, Sharon.
35:44Well done.
35:45Oh, thank you.
35:46That was a miracle.
35:49Come on.
35:57Well, what about that?
35:58A once-in-a-lifetime opportunity, twice if you come,
36:02to cook alongside and keep up with Gordon Ramsay.
36:06And it was so intense that we lost two.
36:10Sorry, Kat.
36:10Yeah, that's OK.
36:11Sorry, Rue.
36:12The intensity needed to be there,
36:14because we are playing for the only immunity pin for the season.
36:23So the stakes are pretty bloody high.
36:27First dish we'd like to taste.
36:28Come on down, Callum.
36:37Callum, visually, Doug looks good.
36:40Really good.
36:41Maybe a little 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.
36:56Well, beautiful.
37:08It's pretty nice.
37:08Absolutely.
37:09Beautiful.
37:09I'm happy with that.
37:13Callum, do you feel like you had an advantage here, having cooked with Gordon before and won?
37:17Probably something I learned last time is that the most important sense in these challenges is listening.
37:22The reason I knew my duck was not going to be good initially was because I heard Gordon put yours into the pan and there was a big sizzle.
37:28And I was like, oh, my pan is really cold.
37:30And so I cranked it to really try and get that equivalent colour.
37:32So I think the listing was important.
37:35Wow.
37:35To take note of that, it was a sizzle.
37:38Or lack thereof in my pan.
37:39Yeah.
37:42Uh, young man.
37:44The cook and the duck's exceptional.
37:46Well done.
37:48It's glazed beautifully as well.
37:50That sauce, impeccable.
37:53Puree smooth, that secondary sauce, that little layer of luxury.
37:57Sticky 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, the pin.
38:08Callum, 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.
38:27Because if you were to close your eyes and just go purely based on flavour,
38:32everything in there just makes you feel good.
38:34And it makes you want to go back for another bite.
38:36And that's what we look for.
38:38Negatives.
38:40The fineness of the praline.
38:42And that is pretty much it.
38:45Out of probably 20 elements, that is pretty incredible,
38:49considering the pace that was set by 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.
39:08Well done, Max.
39:09Thanks again.
39:10Thanks again.
39:10The next dish is eau joie.
39:21Oh, my gosh.
39:22I'm worried about both my dishes.
39:25I don't know if my duck is cooked properly, and I'm missing my mascarpone cream.
39:31I'm petrified.
39:32Oh, dear.
39:35Yeah, O-M-F-G.
39:39What happened?
39:40I think, you know, one of the biggest things I learned from being in MasterChef Season 4
39:45is organization and prep and instinct.
39:49All of that went out the door today.
39:54It was a gallant effort, okay?
39:56And your energy was nonstop.
39:58I think that's what I loved.
40:03Oh, oh, I can't even look at that duck.
40:05It's so raw, isn't it?
40:19I knew it.
40:21It's not that bad oil.
40:24The fat 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, I'm sorry.
40:40This was a tough call, and I raised the bar because it's back to win.
40:46And the talent this year is off the charts, okay?
40:50Trust your instincts.
40:51I will.
40:52Yeah.
40:52You cut into that duck and that buckwheat is toasted beautifully.
41:06And that sets the duck up for success.
41:08The sauce is like half a knob of butter away from being exactly the same as Gordon's.
41:21The reduction is so pure.
41:26Although you did a great job on the pudding, unfortunately, the mascarpone is not there.
41:32Cheers, Audra.
41:32Thank you, Audra.
41:36Rhiannon.
41:45Sticky toffee pudding, um, 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.
42:01Honest, I hope you are.
42:01Are you?
42:02Oh, I'm stoked.
42:04This is once in a lifetime.
42:06Matt, we'd love to taste your dishes next.
42:14Oh, Matt, I can't even get my fork out.
42:17So, Doug, all we need is two webbed feet and a beak and 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?
42:27Oh, 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, Darsh.
42:36Let's go, mate.
42:40Buckwheat, beautifully done puree, exceptional sauce, lovely.
42:44If only you kept that duck in there two more minutes, you'd be a top contender tonight.
42:49The actual sticky toffee pudding is exceptional.
42:51It's light, it's fluffy, it's indulgent, and the sauce is amazing.
42:56I know you're trying not to be labelled the dessert guy again, but you really are so good at it.
43:02So maybe just do both.
43:04Thanks, Apheel.
43:05Next up, Ben.
43:08After a few dishes being tasted, it's pretty clear the duck has to be cooked well.
43:13If I put this on the pass at Gordon's restaurant, there's a chance he'd throw it back at me.
43:17It's not perfect.
43:19I cooked the sauces in the wrong order.
43:21Hopefully, it's still going to taste amazing, but the duck is make or break.
43:27Ben, I love cooks like you because there's no fuss, quiet in your corner, and you just make things happen.
43:34Did you feel like you produced a good dish?
43:37I know everything's not perfect on it, but I was still standing up here by Gordon when he started counting to 20,
43:41and I had to run back for the 30th time.
43:45I'm just glad I got everything on the plate, and now I'm proud of how it did, yeah.
43:49But it's all about the cook on the duck.
43:59It looks really good.
44:18Ben, well done. The duck is exceptional.
44:23It is caramelized beautifully and taste that.
44:25It's got this really nice, even pinkness with no fat to expose.
44:31The puree is silky and smooth, and everything you want from a parsley puree.
44:35It's got a nice little hint of that bailey for the end.
44:38Sauce, beautifully done. Really beautifully done.
44:42Dessert, exceptional.
44:44And your toffee sauce is one of the best of the night. Good job.
44:50Ben, two excellent dishes.
44:55Your pudding, I was going to swear, it is a delight.
45:00It looks as good as it tastes.
45:03I'm delighted because I don't like when it's too obvious.
45:07When 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, the duck in particular.
45:22The cook is great, puree was an absolutely delightful consistency.
45:27I think your praline crumb, it is my favourite of the night.
45:31It had the most chunk to it. I could taste all the elements in there.
45:35I think you did a brilliant job.
45:37Oh yeah, thank you.
45:38Ben, we have a game on our hands. I love this.
45:43Like, 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. Well done, Ben.
45:55Pick up a coin.
45:59With my dishes critiqued, I thought I had one hand on that immunity pin.
46:03But hearing Ben's feedback, I think that immunity pin's maybe slipping away a little bit.
46:22A challenge that's designed to push you to your limits.
46:26Despite that, a couple of you managed to dish up pin-worthy plates.
46:33Gallum.
46:35And Ben.
46:37To execute two dishes like that with Gordon breathing down your neck, that is no main fee.
46:43Both your mains and your desserts, they were on the money.
46:47But there was one cook whose dishes were a touch more similar to Gordon's.
46:53The winner is...
47:05Ben!
47:05Thanks a lot, mate.
47:09Well done, buddy.
47:14Hearing them say that I won is quite unbelievable, but such an amazing feeling.
47:20I feel like I deserve to be here.
47:21Good stuff.
47:22Good stuff.
47:22Good stuff, I'm on.
47:24Ben, coming to the immunity?
47:25Yeah!
47:28There you go.
47:29Well done, mate.
47:35Wow.
47:36Amazing job.
47:37Well done, mate.
47:37Well done.
47:38Well done.
47:39I think I'll be sleeping a little bit better knowing I've got this little thing
47:47tucked under my pillow. Ben, your first ever immunity pen. How does it feel?
47:53It feels absolutely amazing to have this, yeah. I mean, it was so close. There's nothing in it,
47:57we know that. And it feels amazing. Well, congratulations, Ben. Thank you.
48:02Sadly, it is time to say goodbye to Gordon. Gordon, you are a legend in our
48:09kitchens. You're a legend on screen. And look, your reputation precedes you, but I think all you
48:15need to do is be in a room with you to understand that it's because you really care about the cooks
48:20in front of you. Absolutely, without a doubt. And this is just the beginning. And honestly,
48:25the food being this good so early on, you're in for one hell of a season,
48:28and the very best of luck to you all. Amazing. Thank you so much.
48:39Although Gordon may be leaving us, he's also leaving behind a little surprise.
48:47Don't look too excited.
48:53Hidden under that slick looking cloche is the key to tomorrow's challenge.
48:58Can I play this now?
49:04All right, one more time for Gordon Ramsay. Let's get it.
49:09Come on, Gordon Ramsay!
49:11That was so good. Lovely to meet you.
49:14Good luck.
49:15Thank you, good luck.
49:16That was a T-shirt.
49:17Good luck.
49:18Good luck.
49:19Thanks, Sam.
49:20Thank you, guys.
49:21Thank you, guys.
49:22Thank you, guys.
49:23Tomorrow night, their first solo cook shows exactly what they're made of.
49:42I'm trying to level up. Everyone else is trying to level up.
49:45And with a spot on Gordon's menu up for grabs...
49:50There's no better time to break all the rules.
49:53Get ready to be blown away.
49:57Well done.
49:59It's just an impeccable plate of food.
50:02It is the Silly Bishop.
50:04What an absolute firecracker.