COPYRIGHT ABLE 2016 1 ANNOUNCER: Previously on MasterChef Australia ` our three men in black had to reinvent the humble roast. Ooh! I like that! Pushing it. But when Jamie dished up dry chook,... My chicken ` overcooked. ...he departed the competition. GEORGIA: Don't give up, Jamie. I won't, I won't. Tonight ` it's guaranteed immunity as power apron week ramps right up. At the end of today, one of you will be wearing that pin on that power apron. It's massive. Oh wow. Super delicious. And for one of our cooks, it will be a game-changer. # Burning up in my heart # like a flame, # like a brighter shooting star. # In our souls, we all know # our dreams make us who we are. Burning up in my heart # like a flame, # like a brighter shooting star. Supertext Captions by Red Bee Media Australia redbeemedia.com.au Captions were made possible with funding from NZ On Air. Able 2015 JESSIE: Why, hello. BILLIE: Hey. (CHUCKLES) I'm excited. Guaranteed immunity pin and a power apron. Of all the times for me to pick my moment to be up for it, this is the one. REYNOLD: Yeah, it's gonna be awesome. Thank you! (CHEERING AND APPLAUSE) Oh my God! Aw! GEORGE: It's an exciting day. We've all got smiles on our faces, but you know what? Yours should be massive. Why? Massive advantage! Reynold, the power apron. That's up for grabs, as well as... this. MATT: Mmm! This... beautiful... piece of bling-bling. (REYNOLD LAUGHS) Who wants to touch it? (ALL LAUGH) Pass it around. MATT: This immunity challenge is a little bit different from normal. There's no top chef coming in for you to cook against. The competition is gonna be fiercer than that, because the four of you are about to enter what we like to call the duel. The duel will take place over three rounds. In each round, two of you will go head to head. The winners from the first two rounds advance into the final. You cook off head to head again. The winner of that round ` power apron, pin, domination. In each round, you're gonna have to create a dish using one of these proteins ` goat, pork, pipis, flathead, beef, chicken. But... you also have to use that protein to create a dish in the style of a certain cuisine, and your choices are ` the UK, Lebanon, France, USA, India and China. So think about it. What protein's gonna go with which cuisine? You've also got an open pantry that is stocked to the gunwales with ingredients to turn these proteins into one of these cuisines. So, how do we decide which ingredient with which cuisine? Round one's easy. Reynold, you have the power apron. You decide which ingredient, you decide which cuisine. And on top of that, you also decide who you're gonna cook against ` Jessie, Billie or Sara. Right, Reynold. Time to make some decisions. Who are you gonna cook against? Gonna cook against Jessie. JESSIE: Reynold is a legend. He's an amazing cook. I think he's got a really good shot at winning the pin. What's the cuisine? Um,... French. French! Mmm! Reynold chooses to cook French. And that sucks. (LAUGHS) (ALL LAUGH) What do you think of that, Jessie? What do you think of that? Hey, I love French food. Um,... not. (LAUGHTER AND APPLAUSE) What do you mean? You don't like French food? No, I do. I just, out of all of them, that would probably be my least favourite. Last pick. So, so far, Reynold, good job with the power apron. (LAUGHS) Yeah! Loving it! So, you're competing in the first round against Jessie. You've picked French as the cuisine. What ingredient are you gonna choose? The pipis. The pipis. Yep. MATT: Hoo-hoo! Mmm! GEORGE: Shannon, I'm interested to see what happens with French and pipis. So am I! I was just trying to rack my brain about recipes for pipis. Classic French recipes. You have really created a challenge here, I can tell you. Reynold, Jessie, you ready? Yeah? You'll have 30 minutes to bring us one delicious dish. Time starts now. (CHEERING AND APPLAUSE) REYNOLD: Today, I'm gonna play it safe. I'm gonna use the one French recipe that I've cooked before ` the steamed pipis with a butter emulsion. I know exactly the ingredients that I need, so I'm gonna grab them quickly and start cooking. I've chosen pipis and French, and knowing those two are a very hard combination, but I know this recipe is a good dish, and hopefully I've thrown Jessie a curve ball. (CHEERING AND APPLAUSE) MATTHEW: I wouldn't have chosen pipis with French. (BOTH LAUGH QUIETLY) That's first and foremost! (LAUGHS) I think one of the challenges for both Jessie and Reynold here is that, you know, pipis are not widely known in France. Sure, they've got... they've got cockles, and they've got a whole range of different other bivalves, but how do you turn those pipis into something that's automatically French? Oh no! Such a klutz! I'm still nervous about the French aspect of this dish, but I don't know if Reynold knows, I cook a lot with shellfish at home. Am I blind? Ah. I really love cooking with pipis, and I have a really nice idea for a dish in my head straightaway. So I think he might have made a little bit of a mistake. I'm gonna cook pipis with a really nice French-style broth, so I'm gonna use lots of French flavours, like tarragon, dill, wine, butter, and make a really nice vegetable nage to go with it. I really have to nail the French flavours today, and also making the pipis the hero of the dish. So as long as I do that, I think I've got a chance of winning. JESSICA: That pan's super hot, Reynold. Yeah, I know. The first thing I do is grab a pot and make sure it goes really really hot before I put the pipis in. I'm getting that wine smell! (CHUCKLES) As soon as the pipis are all opened up, I strain the juice, and I start cutting up some vegetables for the sauce. Hang on a minute. Reynold, what are you doing?! Reynold's started cooking his pipis really early, and I'm not sure that that's the best strategy for him. I'd cook them right towards the end, because they're gonna keep cooking the longer they rest and run the risk of becoming rubbery and overcooked. Go, Reynold. Come on, dude. Huge prize on the line. 10 minutes down. 20 minutes to go. Come on, you two! (CHEERING AND APPLAUSE) JESSIE: To get my stock base on for my French-style broth, I'm gonna put in some carrots, some leeks, some onion, garlic and just gonna chuck a handful of pipis in the stock, cos I want to get the nice seafood flavour. Under these time constraints, it's really important to not overcook the pipis, so I'm going to wait till the last possible second to cook the main pipis ready for the plate. There's a lot of things. It's so Reynold, isn't it? GEORGE: What's the dish, Reynold? Uh, it's a steamed clam with a butter emulsion, some eschalots, some radishes, some cress and some dill and parsley. All out of the shell? Yeah. And you've actually cleaned off the little stomach and everything? Yeah. Super sophisticated, but it's gonna be absolutely tiny, isn't it? Almost, it's begging for something, isn't it? After hearing their comments, uh, getting pretty worried at this stage now. AMY: Come on, Reynold. Let's go. JOHN: Come on, Reynold. (SIGHS) It's ridiculously small. Now I'm freaking out. Maybe I haven't done enough. But I haven't cooked French pipis any other way, so I don't know what else I should add. I'm risking the power apron, the immunity pin, and it's all gonna rely on this one dish. So much for playing it safe. 1 REYNOLD: I know Gary says that the dish is super-small, but he also says that it's super-sophisticated. I've cooked this recipe before, and I know this dish has good flavours. So I'm gonna back myself, and I'm gonna focus on nailing that, instead of wasting time coming up with an extra element. A little bit of pressure now. Five minutes to go. Come on! JESSIE: It's the time for me to strain my soup off. I want to have a nice base to work with, so I'll just pop it back on the stove and get the heat to come back through it. AMY: Let's go, Jessie. I'm worried it's a little bit too acidic. I know I still have to add butter and cream. It's all about the immunity pin today. I don't have time to overthink it. I just have to keep pushing and just balance out my soup, so I'm just going to chuck in fresh herbs and strain it again, and then keep adjusting and tasting as I go along. I've gotta make sure I get that right. Allons-y! Let's go! Three minutes to go! Come on, guys! (CHEERING AND APPLAUSE) REYNOLD: I'm plating up, and it looks really ridiculously small. I don't know if I've actually done enough in 30 minutes. I'm just adding little sprigs of dill on to the plate and hoping that's enough. It's so tiny. SHANNON: Come on! (CHEERING AND APPLAUSE) I'm adjusting my broth, and at the same time, I'm gonna start cooking off a fresh batch of pipis in some nice butter and some tarragon, a splash of white wine, and make sure they're cooked perfectly for the final plate. I'm really being careful and tossing them through, and the moment that they start to open up, just take them out the pan one by one so I don't risk overcooking them. One minute to go! One minute! (CHEERING AND APPLAUSE) Come on, guys! JESSICA: Get it on the plate, Jessie! Right up until the last minute, I still am adjusting my broth, and it just needs a little bit more cream and maybe a little bit more butter. (CHEERING AND APPLAUSE CONTINUE) Come on, guys! Keep pushing! Let's go! REYNOLD: I'll put it on now. AMY: Let's go, Jessie. ASHLEIGH: Come on, Reynold! 10 seconds! Nine! ALL: Eight! Seven! Six! Five! Four! Three! Two! One! Time's up! (ALL CHEER AND APPLAUD) REYNOLD: The flavour's definitely there with the dish. It's really small, so I'm really worried if it's TOO simple. I think it's nice and fresh and it's how I would like to eat it, so... yep, I've done the best I've can. GEORGE: There's a lot at stake ` a power apron AND a guaranteed immunity pin. Reynold, you're the current holder of the power apron, so we'll taste your dish first. (CHEERING AND APPLAUSE) REYNOLD: Uh, it's steamed pipis with a butter emulsion and some fresh herbs. What I love that you've done is removed the little stomach off the pipi. I think it's really sophisticated. But it's such a tiny dish, it really is, and I'll be honest, those pipis are rubbery. Some pos's and some negs. Yeah. I think you've played it very very safe. But will safe keep you that apron? Ooh. Will safe get you that pin? MATT: Shannon, what do you think? SHANNON: From a gastronomic point of view, there's a nice bit of presentation there, no doubt about it. The only thing I would say is that in the context of what we're cooking, it looks a little bit small. Yeah. I think it's TOO small, I think. Look, I like it as a dish. Um, fresh herbs, butter. I mean, you've hit an awful lot of, kind of, French buttons, shall we say. Thanks, guys. (CHEERING AND APPLAUSE) The judges' comments were both positive and negative. I doubt I can keep the apron today. Jessie, you're next. (CHEERING AND APPLAUSE) Ooh! What's the dish? JESSIE: I decided to call it a tarragon and dill nage with pipis and cauliflower. It looks gorgeous. It looks gorgeous, and I wanna taste it. Full of flavour. Pipis just steamed open. Really lovely. And I like all of the pipi. It's got, you know, bite. I think where you've done brilliantly is the balance of that nage, of that stock. And what I like most is you've cooked the pipis absolutely beautifully. Thank you. They're tender and delicious. Mmm. Thank you! Mmm! Yay! I really love it. Oh! That's good. Beautifully presented, and that, I would easily put on any brasserie or bistro. No problem at all. Wow. Thank you. It's beautiful. Thank you so much. Thank you! (CHEERING AND APPLAUSE) ROSE: Well done, Jessie! Yay! Shannon saying that my dish is... looks like something that he would have on a bistro menu is a massive compliment, and I just feel really, really proud of myself. Well, fascinating ` I mean, two really interesting dishes given the amount of time you had, and we were delighted to see the detail on both plates. But there was one dish that was a clear winner, one dish that takes that maker one step closer to guaranteed immunity, and also... keeping or picking up the apron. The winner of round one of the duel was Jessie. (CHEERING AND APPLAUSE) I'm so pleased to have won the challenge. I feel like I was definitely the underdog in that round and Reynold had all the advantages, so I think I did a really good job. Right. Into round two. Pressure's on now, isn't it? Because what we're about to find out is who's gonna compete in round three against Jessie. Hmm. So, what we need to find out is... what are you gonna be cooking with and, of course, what cuisine? Shall we find that out? This is how we're gonna do it. SARA: Oh no! A little coin toss. A little MasterChef coin toss. Who wants to pick? I'll pick. You're gonna pick? So, heads or tails? (WHISPERS) Heads. What did you pick? Heads. Ooh! Tails it is. So, Billie, important decision. You get to choose either the cuisine or the protein. Which one? Cuisine. The cuisine? I'm gonna pick UK. Ooh. Wow. So, Sara,... (ALL LAUGH) ...that means you get to pick the protein. I pick the flathead. The flathead. Ooh, I wonder what we're gonna do with that! (ALL LAUGH) So, you have 30 minutes. You've picked the UK. You've picked flathead. Time starts... now. (CHEERING AND APPLAUSE) We have 30 minutes to make a British dish that highlights flathead, and I'm confident with cooking flathead, so hopefully that just gives me one up on Billie. I'm thinking to myself, "Fish and chips." I love fish and chips and I love cooking it, but up against Sara, if I do just plain fish and chips, then there's just really no chance of winning. MATTHEW: Come on! (ALL CHEER AND APPLAUD) Well done, Billie! (CHEERING AND APPLAUSE) So pumped up to be here. It's finally my chance to be able to fight for immunity. So if I'm gonna do it, it has to be this week. Today, I'm going to cook a herb and butter pan-fried flathead with garden vegetables and pan-roasted potatoes. Bob's your uncle. First things first. I take a fillet cleanly off the fish. ROSE: Sara is filleting like a boss today. She's getting those fillets off so quickly. She is an absolute gun. I want this dish to be quite delicate, so I use an apple corer to pop out some segments of potato, and I get some hot water on the stove, cos I want to parboil them briefly. I then finish them off in the pan with some butter just to create a caramelised, crunchy outer. I'm looking at the clock, and I have all my elements on the go. Feeling pretty confident at this point. We want cool Britannia, not cruel Britannia! 20 to go! STEPHEN: Come on! (CHEERING AND APPLAUSE) Come on, Billie! Today, I'm going to do a take on classic fish and chips. So, um,... I'm doing fried flathead, um, and I'm going to do potatoes a few different ways. So, I'm doing a little puree with dill and lemon. I'm also gonna do crispy, and then also fry up some potato skins. Time's going so fast. It's moving a lot faster than I thought it would. I've just realised I probably need some sort of mayonnaise or aioli to go with the fish. It's usually what you'd have with fish and chips, so it's something that I feel like I need to put on the plate. GEORGIA: Billie's decided to do her potato three ways as well as her flathead in 30 minutes, and now she's decided to add on an aioli. I'm thinking it's a little bit crazy. I'm getting my egg yolks whisked up for the mayonnaise, and I realise I don't have the oil, so I have to run into the pantry and get the oil while I'm whisking, cos I just can't stop. So I add the oil,... but I'm really struggling with it. It's not thickening, and I'm blank. I can't think of anything to fix it. I'm pretty stressed, actually. It's really stressful having all of these things going at once. And Sara actually looks focused and controlled. It feels like I'm drowning. 1 BILLIE: I'm really struggling with the mayonnaise. It's not thickening. I can't think of anything to fix it. GEORGIA: Billie, if you just add some more egg, or even a whole egg, that will thicken the mayo. Just more egg? JOHN: Just put an egg in that mix that you've got already. (SEVERAL YELL ENCOURAGEMENT) Come on, Billie! JESSICA: Focus, babe. You can do this. I'm feeling really flustered, but I just need to take control. Then hopefully it'll work out. Come on, Billie. OK. You've got 10 minutes. SARA: Yeah, OK. Billie, you've got 10 minutes. OK? Keep pushing it, Billie. Let's go. Come on, Billie. JOHN: Come on, Sara! 10 minutes to go, and... I think I'm gonna run out of time. So if I can get this fish done now, it's gonna save me time later on. I really really want that immunity pin. I'm sick of being second. So there is so much at stake today. If one thing's gonna save me and get me through, it's this fish. It has to be, has to be perfect. BILLIE: I've been working on this aioli long enough. It's not perfect, but I've gotta move on to finishing my flathead. I've cooked a bit with flathead before. It doesn't take long to cook at all, so I can leave it there until the end and move back on to my potato elements. How are they going? Oh, you know what? Intensity. I love it. They've only got a few minutes to go. Yeah, but what worries me is, right, Sara, she cooked that flathead tail four minutes ago, and it's now sitting there on the side. It takes minutes! So, that could be the downfall. But the basket from Billie was full in 26 minutes, and how can you use all of that... ingredients in 26 minutes? So, there's obviously three or four ideas in that basket. Yeah. There's so many elements, isn't there? We want British, baby! Five minutes to go. Come on! (CHEERING AND APPLAUSE) MATTHEW: Come on, Sara! Come on, Billie! BILLIE: For this dish, I only need one fillet of flathead. I've gotta get my fish cooking in the oil, so I coat it in the egg, in the flour and put it into the oil, and I hope it cooks in time. (SIGHS) Um... I'm pretty scared that I won't get my elements up. I've really pushed myself, and I want to get a good dish up. I don't wanna lose my chance at getting this pin. Two minutes to go! Come on! GEORGE: Come on, guys. (CHEERING AND APPLAUSE) Come on! Two minutes, guys! STEPHEN: You've got two minutes, Billie! Come on! Get that mayonnaise sorted! SARA: As I'm plating up, I feel really confident. The fish looks great. And hopefully, HOPEFULLY, it's cooked perfectly. Come on, Billie! GEORGIA: Taste it, Billie. Have you tasted it? The mayonnaise, it's pretty terrible. I'm really disappointed in it, actually. It's not... not the consistency or the flavour that I want it to be. Sara, Billie! One minute to go! (CHEERING AND APPLAUSE) JESSICA: Sara. Sara, have you got any acidity on there? With about 30 seconds to go, there is no acidity on my dish. I'm, like, "How fast can I run?" STEPHEN: Come on, Sara! (OTHERS CHEER) Ah, the thrill of the competition! 10 seconds to go! Nine! ALL: Eight! Seven! Six! Five! Four! Three! Two! One! Time's up! (CHEERING AND APPLAUSE) GEORGIA: It's amazing. Billie has managed to get all of those elements up. If she's nailed them all, it's going to be a really tough dish to beat. BILLIE: I'm happy with the dish. But if that aioli means I don't get the immunity pin, I'll really be kicking myself. If you've nailed this dish, you'll be cooking off against Jessie for that guaranteed immunity pin AND this gorgeous apron. The first dish we'd like to taste is Sara's. (CHEERING AND APPLAUSE) Sara, what's the dish? SARA: It is a butter and herb fried flathead with garden vegetables and pan-fried potatoes. The potato's beautifully cooked. I actually quite like that nutty flavour of the potato. And the fish... oh, overcooked slightly. For me ` love the dish, don't love the fish. Disappointing. Thank you. (CHEERING AND APPLAUSE) The fish is a bit overcooked. At least the dish is balanced in flavour. Billie. Up you come. (CHEERING AND APPLAUSE) Right. What have you cooked? I think you've got a good, scoopable and tasty plate of food there. The soft puree. You get a little burst of fresh tomato. You get very crisp and salty sweet potato chips. Little crunchy square potatoes. And I think you've cooked that flathead in the crumb ` that's a nice way to do it. There are faults. I mean, that aioli or mayonnaise, there's a lot of work to be done on that ` that is flat. GEORGE: And that's the thing. I think there's stuff that is taking away from the beautifully cooked piece of fish. The puree, that's got the flavour of dill in there, which is really lovely, and, you know, actually, these potatoes are really nice. (CHEERING AND APPLAUSE) That's a little bit scary, because the aioli may not put me through to the next round. 1 I know which one I'D like to eat again. Yeah, so do I. Yeah. All right. Let's go tell 'em. Two dishes with some beautiful positives, but, Sara, your fish was overcooked, and that's why you won't be proceeding to round three. Well done. (CHEERING AND APPLAUSE) Well done, baby. Kill it. Thank you. BILLIE: Hearing the judges announce that I'm the winner, I feel great. That's one step closer to getting the immunity pin, and... and I'm really excited to be cooking in that final round. It's gonna be fun. Yeah. Jessie, Billie, you stand on the cusp of glory. Win this next round and you get and... an advantage so massive, it won't fit into this kitchen. (ALL LAUGH) To decide who gets to pick the core ingredient and the cuisine, we'll do it like we did before ` a coin toss. (CHUCKLES) God! JESSIE: I'm so nervous! I'm so nervous right now! Right, who's gonna call? Heads or tails? You can call. OK. I'll go with tails again. It's gonna be tails. So, you picked, Billie... Yeah. ...tails? Yeah, tails. Tails it is. Apparently! Well done. Thanks. Billie, you get the choice of either core ingredient or cuisine. The choices are... goat, beef, chicken and pork. The choices of cuisine are ` Lebanese, North American, Indian and Chinese. Plus... you'll get 60 minutes. What's it gonna be? Cuisine. Yep. Chinese. ALL: Ooh! Wow. GARY: Oh, look at that! I love Chinese! Jessie's going, "Yeah!" I've chosen Chinese, and as soon as I say it, Jessie looks really relieved and she says, "Yes!" So this could be a big mistake. Wow. OK. Great, Billie. So, Chinese it is. That means, Jessie, you get to pick the core ingredient. I'm gonna go with chicken. Great. So, the remainder of the rules. You have 60 minutes to cook. And because this is such an important round, it'll be a blind tasting. So, Shannon, you take the floor, and we'll see your dishes very soon. Good luck. OK. This is the big one. Guaranteed immunity with a power apron. Are you ready? BOTH: Yes. OK. Your time starts now. (CHEERING AND APPLAUSE) (BOTH LAUGH) OK. I'm just gonna go with my gut instinct and cook Hainanese chicken soup with fresh noodles and a chicken roulade. Chinese and chicken. Hmm. (CHUCKLES) I wanna have a play with fresh noodles today, because I just think it's something that will elevate the dish from, you know, being quite a simple dish to kind of bringing it up a level. GEORGIA: Go, girls! REYNOLD: Faster! Faster, faster! (LAUGHS) Yeah, OK! The dish I'm cooking today is a chicken Maryland and make an orange and star-anise glaze to put over at the end. (CHEERING AND APPLAUSE) Normally, this dish would take two hours to cook in the oven, but today, I've only got half that time, so I'm going to twice-cook it instead, firstly in the pressure cooker, and then in the oven to crisp up the skin. The first thing I've got to do is to get my chicken roulade on. Good work, Jessie. I wanna remove the skin without breaking it, so I just sort of... It's like taking off a cardigan, which is really gross. And you want to keep it whole. AMY: Go, Jessie. (CHEERING AND APPLAUSE) Ugh. So much chicken on me. To finish off my roulade, I'm just gonna tie some string around it so when I fry it at the end, it won't just burst apart; wrap it in Glad Wrap really tightly, put it in a sous-vide bag and just pop it in the sous-vide machine. At the same time, I've got my stock happening in the pressure cooker, and I've got to get on to my fresh noodle component of the dish. GEORGIA: Go, girls! Whoo! My chicken's in the pressure cooker, and I need to get on to this orange glaze. So I get some orange juice, some orange flesh, cinnamon, star-anise and sugar and cook that down in a saucepan until it's like a syrup. JESSICA: Are you making a noodle, Jessie? Yep. Nice. My roulade's in the sous-vide machine, so I've got to get on to my fresh noodle component of the dish. Usually, when I make noodles at home, like, I'll probably have a little bit longer than... (CHUCKLES) an hour, and I just like to take my time. So, hopefully, I can get it done. The fresh noodles, it's tapioca flour and rice flour with a bit of water, and then you steam them until they're cooked through. Hopefully, this one will work. Good work, Jessie. JESSICA: Uh-oh. AMY: Are you happy with them, Jessie? I think that one's a little bit under. Yep. I'm just freaking out. They're not up to scratch. And if I don't get the dish right, then I won't have a chance at both the pin and the power apron. Hmm. I'm in big trouble. 1 Everything smells amazing, girls! Push to the last sec! Come on! Whoo! (ALL CHEER AND APPLAUD) Oh my God. I'm making a huge mess. I'm half-toying with the idea of leaving the noodles off the plate. I know that it's a little bit grainy. I don't know. I'm just not sure if they're good enough. But if they're not there, I think it will bring the dish down a level. So I'm still gonna make a few more batches. I think I've been putting too much in. I'll just get on to the next one, hopefully get that right. (SIGHS) Billie, Jessie, 15 minutes to go. (CHEERING AND APPLAUSE) Come on, Jessie! Come on, Billie! JESSICA: Let's go! Come on! BILLIE: 15 minutes to go, and it's time to get my chicken out of the pressure cooker. I need to get it out so that I can glaze it and have it really brown and sticky, ready for service. This is the second part of twice-cooking this chicken, so I have to be really careful not to overcook it. If I serve overcooked chicken to the judges,... MATTHEW: Keep an eye on that glaze, Billie. ...that'd be my chance gone. Guaranteed immunity and the power apron. There is five minutes to go! Hmm. The rice noodles are pretty much just staying the same, and I just don't think they're going to get any better. Oh! I can't afford to waste any more time on them. Nah. I'm gonna get rid of them. Yeah. I have to call it now. It's not worth the risk of not putting up a complete plate. (SQUEALS) I know that there's some vermicelli in the pantry, so I can cook that in no time at all and put that on the plate. (CHEERING AND APPLAUSE) STEPHEN: Come on, go! Go! I'm disappointed that the noodles haven't worked, but I've gotta move on to my spring onion sauce and my chilli and ginger sauce. Home stretch! One minute! Time to get plating! (CHEERING AND APPLAUSE) Jessie, make sure you put your broth in a container. Oh! Steady hand. Steady hand. REYNOLD: Taste everything! Come on! Come on, guys! JESSICA: Come on! Get it on the plate, girls! Come on, Jessie! STEPHEN: Come on, Jess! Come on, Billie! Come on! Go, Billie! SHANNON: It's that time again! 10! ALL: Nine! Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Step away! (CHEERING AND APPLAUSE) Great effort. Great effort. Great effort. Seriously good, guys. (JESSIE SIGHS) Well done. I'm a little bit disappointed about my noodles, but all in all, yeah, I'm really happy with my dish. Um, there's a lot at stake with this cook today. I just hope I haven't overcooked the chicken. A lot on the line, obviously ` the power apron, which everybody wants, and more than that, they want the immunity pin. So both up for grabs from this cook. Let's get the first dish in. WAITER: Here we have... Looks nice, doesn't it? Yeah, it does. You know, a bit of technique shown on the chicken. Let's try it. GARY: (SMACKS LIPS) Oh! Let's taste. Yeah, the chicken's cooked really beautifully. Good dish. Yeah. A lovely, fresh, light summer dish. I like that. I think it's a really nice, refreshing look at a classic, which is Hainanese chicken. But you know what would have been great, is if they'd had a go at making their own noodles. Right. Shall we score the dish? Yes, let's. Shall we get the next dish in? (INHALES SHARPLY) Here we have twice-cooked orange and cinnamon glazed chicken. Do you wanna serve up? Well, I think the key here will be if it's twice-cooked, the risk is always that... that could mean dry. So it'll be interesting to see whether it's... fall-apart and delicious, or cooked too much. 1 Well, I think the key here will be if it's twice-cooked, the risk is always that, um, that could mean fall-apart and delicious, or cooked too much. Mmm. Oh wow. I'm not leaving this one undone. You can chat away if you want. Salty, sweet. Fragrant and acidic with the orange. Chicken cooked absolutely beautifully so literally ` look, there ` it falls off the bone. Love every bit of it. This is super-delicious and something you'd sit in a restaurant and pay good money for. It's familiar and it's delicious, and you get that bit of heat not only from the chilli, but also from the ginger. Gonna be interesting, this one. Two good dishes. One of the biggest days in the competition so far, because we know one thing's for sure ` we're giving away that apron, and we're giving away an immunity pin. Who cooked which dish? I cooked the orange-glazed chicken. OK. So that meant, Jessie, you cooked...? The Hainanese chicken soup. Oh! So, I might as well go first, shall I? Jessie, your dish, I scored... an eight out of 10. Wow. Thank you! (CHEERING AND APPLAUSE) I just loved how you cooked the chicken. I thought it was beautifully moist. Jessie, I scored your dish... eight out of 10. (CHEERING AND APPLAUSE) I loved the dish a lot. And I scored it... eight out of 10. (CHEERING AND APPLAUSE) Thank you! That's all right! Oh, more than all right! I am really proud of my dish today. Straight eights ` it's amazing. I think I'm in with a really good chance to win the pin. (WHISPERS) Well done. Thank you. Well, Jessie, you scored 24 out of a possible 30 points. Billie, you need 25 or above to take out both the apron and that immunity pin. Jessie's got eight out of 10 across the board. That's a really great score. So, yeah, I'm feeling pretty scared. All right. Billie. I scored your dish... nine out of 10. (CHEERING AND APPLAUSE) Well done. Well done, Billie. I loved that sticky, orangey glaze, and that little salty hit of chicken skin ` delicious. Thank you. Billie,... I really loved yours. Nine out of 10. (CHEERING AND APPLAUSE) Well, you need seven to win, Billie. I scored your dish... a nine out of 10. (CHEERING AND APPLAUSE) That's amazing. (LAUGHS) That's amazing! Well done! I can't believe I've won an immunity pin. And the power apron. It's unbelievable. GEORGE: Shannon, will you do the honours? Well done. Give me that. This is much, much nicer. Wow. Right. That looks wonderful. Thanks, George. Yeah, congratulations. Thank you. Right, back into line. (CHEERING AND APPLAUSE) Wow! Look at you! (LAUGHS) That's amazing! MATT: Now, you know the deal. Go home, get some rest, and, Billie, prepare to wield your massive advantage tomorrow in the team challenge. Goodnight! GARY: See you! I've won the immunity pin and the power apron. This is the best thing that's happened to me yet in the competition. There's been so many high moments. I've loved all of it, but this gives me confidence. It makes me feel like I'm really here for a reason. AMY: It looks beautiful. Thanks. ANNOUNCER: Next time ` two restaurants... You need to move it. Let's go. ...two teams... So much to do. ...100 hungry diners... Hi there. Welcome. ...and one captain... Check the eggplant. ...with big ideas... We're doing six dishes. Have you bitten off more than you can chew? ...and even bigger expectations. I'm working on two dishes on my own, without any help. Delivering this menu will be a tall order. Service kicks off now! We're not ready for this. Come on, guys! Push! I need two scallops! I need seven chicken! OK. And it will push even our most capable cooks... (TEARFULLY) Sorry. I'm just drowning. ...right to the edge. You tell me! I don't know what to do!