ANNOUNCER: Previously on MasterChef Australia, Elena blew the judges away... Wow. ..taking the competition to a whole new level. This is a contestant that can win MasterChef. But it was an emotional exit for Miles. It's time to say goodbye. (APPLAUSE) MILES: It's just been an amazing experience. Tonight, the power apron is back. (LAUGHS) Wear that beautiful thing and you've got the power to change this competition. I would love that power apron. It's game on now. With a prize so big... I need the power. I love the power. ..they'll have to work hard for it. Fire up! Challenged by one of the country's top chefs... MATT PRESTON: Luke Nguyen! Far out. ..they'll push the boundaries like never before... Have you ever done anything like this before? No. It looks a bit thin. Push! ..and produce some phenomenal cooking. Boom. This is the one. Who will win the power that could change the entire game? It's just so damn good. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2016 MATT: It's the start of a new week. There's 13 of us left. I think everyone knows you really need to get in there and perform now because there's no room for error. Ooh, are you ready? CHLOE: We've got this. I think I'm doing pretty well so far. It's definitely crunch time and I'd love to put up a really good dish today. WOMAN: Let's do this. Yeah, let's enjoy it. MAN: Here we go. ZOE: It's a new day and I really want to show the judges that whatever challenge they put in front of me today that I can cook and that I deserve to be here. Ah, look at you lot. Huh? A happy start to another great week in the MasterChef kitchen. You know, by now, there's no such thing as an ordinary week. And this week, as you'd expect, is no exception. Every single day... ..is gonna be a game changer. This week we are giving away this. It's power apron week. (ALL EXCLAIM) That's right, the power apron is back. The power apron will be in play throughout the entire week. Wear that beautiful thing and you've got the power to change this competition. Win today's mystery box and you don't just get the regular advantage in the invention test, you also get the power apron and the massive power that goes with it. But, as usual, we're not gonna tell you what it is until you win it. HEATHER: The power apron is in play. This is scary. I don't know what this is gonna mean for me or the whole competition, the whole group of us. I would love that power apron, so it's game on now. Right, this is no ordinary week and this is no ordinary mystery box. It's been crafted by one of Australia's most popular chefs. He's a much-loved member of the MasterChef family. He's the author of seven cookbooks. His most recent venture is Grain Cooking School in Vietnam. No. Please welcome from the Red Lantern in Sydney and Fat Noodle in Brisbane, Luke Nguyen. (ALL CHEER AND APPLAUD) HARRY: This is so weird, to see him in real life and not on a TV screen. This has got me so excited, and I cannot wait to start cooking. How are ya? Are you well? I love Luke. I have a massive crush. He's my TV husband, but he doesn't know that. Welcome back. George. Good to see you, buddy. Are you well? How are you going? Nice to see you. Harry, are you alright? Can you breathe? I'm just having a moment. I'm alright. Why do you love Luke? Just one of those massive inspirations. A lot of your dishes have really inspired me and sort of, I guess sort of brought me to where I am today. Thank you, mate. Thank you. Matt, you love Luke as well, don't you? Yeah. I've travelled quite a fair bit through Vietnam and been able to go through your cookbooks and relate everything back to it, and then re-create those things makes it pretty special. Excellent, Matt. Well, looking forward to what you're gonna create today for us, then, man. (ALL LAUGH) MATT: It's a little bit overwhelming. Oh! I really wanna make sure that I perform today. Luke, would you like to reveal what you have in store for our contestants? Absolutely. Absolutely. Can't wait. You can lift your lids now. So, our first ingredient is some wonderful goat cutlets. The most consumed red meat in the world. Less fat, packs of iron and really round flavour. Next we have some shrimp paste, also known as belacan. And we also have a lovely vegetable called jicama, one of my favourite vegetables there. We also have some tamarind puree. We also have lime for citrus and sour notes. And we have some wonderful, fragrant betel leaves. You might have tried that raw, but actually when it's grilled or cooked it releases this beautiful, sweet incense aroma as well. Then we have a wonderful exotic fruit, rambutans. And the last ingredient, my favourite, crickets. (ALL LAUGH) It's very nutty. When it's cooked it's almost like an almond, but, again, make sure they're really crispy and very textural. CHLOE: I've never eaten crickets before. I don't think I'm grossed out, I'm just not sure what to do with them. You're gonna have 60 minutes to cook us a delicious dish using at least one if not all of the ingredients in Luke's mystery box. You've got the usual staples under the bench. You've got butter, sugar, eggs, milk, cream, flour and vinegar. We are only tasting the best three dishes. The most delicious dish wins and gets the power apron for the first power play of the week. Luke, do you want to get them going? Guys, good luck. Your 60 minutes starts now. HARRY: I'm familiar with everything that's under this box and I've cooked with everything except for the crickets. I see these crickets, and I know when you deep-fry crickets they're this beautiful almond, crunchy flavour. Then I'm drawn to the limes and the tamarind paste. All those ingredients work so well together and you can create something amazing. MATT: I'm fixated on the goat. I don't know exactly what I'm gonna do with it yet, but that's the main thing that I really wanna work with today. Luke, you picked a beautiful selection of ingredients. The goat is an inspired choice. The crickets, well, that's something different for our contestants to play with. For me it's a staple when I'm in South-East Asia. Great for seasoning, great for textures. Even with a bit of chilli and garlic and a bit of oil, it's fantastic. But I think it's also quite a confusing bunch of ingredients if you're not really au fait with it. Like, the belacan, the tamarind - maybe not all of them have seen those. I'd love to see the contestants using a few of these ingredients, you know, and seeing how they can work and balance the flavours out, with the tartness and the saltiness. It's gonnna be fascinating to see where they're sitting in 55 minutes' time. Excellent. Today I'm making a cricket praline parfait with a rambutan lime sauce and fried betel leaf. Today I'm making a seared goat on betel leaves with a jicama and rambutan salad. I've got a tamarind caramel that I'm gonna use. That's gonna be the punchy flavour in it, and the goat's sort of gonna be the nice, smoky meat on the bottom. Yeah, I think I'll have plenty of flavour there. I get out my paper and pen and start brainstorming, because I don't have a dish really coming to mind. What's this called again, Harry? Jicama. J-I-C-O-M-A. Then I start thinking, "OK, let's do Vietnamese street food." I've used most of these ingredients before. I've only ever done a goat in a curry before, but I'm gonna try something different today. The plan is to smoke the goat, and then I'm gonna barbecue it with a tamarind glaze. I'm gonna deep-fry the crickets and then I'm gonna do a pickled jicama. Straightaway I get my goat into a big glass bowl, get my smoking gun out and I start filtering that smoke into the glass bowl to get that beautiful smoky taste. It's so important for me to impress one of my chef idols. There's only three dishes getting tasted and I need to be one of them. Remember, this is all about the power apron. 45 minutes to go. Come on. Come on, guys. Today I'm gonna be cooking a citrus-cured goat salad. The first thing I do is remove the goat off the bone and tenderise it. Put it in between two baking sheets and just knock it out with a mallet until it's paper thin. The reason why I wanna get it beautifully thin is to make sure that that lime actually has an effect and begins to break down that meat and tenderise it. To cure the goat, it's really simple. It's just a mix of lime, sugar and salt, and just make sure that it's covered. The difference between curing and cooking is curing something you're using the natural acidity in any form of citrus to start to cook and break down the protein. No application of heat, no frying, no baking, none of that, you just let it happen naturally. Have you ever done anything like this before? No, I haven't done the citrus-cured goat before. Do you know whether or not that's gonna be chewy, that little bit of sinew? Yeah. Are you just gonna try it? No, I was gonna, like, take all that off. Do a little piece and see what it's like, 'cause you don't know, it could be really, really tender. Who knows? Yeah. It could be your challenge to, you know, to win, couldn't it? You wouldn't mind having that power apron, would you? Love it. I've never cured goat before, so I'm really putting myself out there today and taking a big risk. I just hope it's nice and soft and tender. Fingers crossed it pays off. These ingredients are very savoury, but I love making desserts, so I'm just gonna go with my gut instinct and use them in a dessert. Today I'm gonna cook a caramel cricket parfait. I'm gonna do a lime curd soil and I'm going to caramelise some of these crickets as well. I've never been tasted in a mystery box, and I'm just feeling it today. Today's my day. The ideas are flowing and I'm gonna get that apron. I want it so bad and I'm gonna give it everything I have to be able to wear that. You've already fried the crickets. You've made a little kind of dark cricket caramel. Fantastic. Did you try one? Um, yeah. They're...they're really crispy. They are a little almondy, aren't they? Yeah, they are. Come on, George. Oh... Taste one. They're really good. No, they're actually really tasty. They're kind of toasty and nutty and interesting. (LAUGHS) You know. And I've eaten them with lime leaf before, which is just gorgeous. I'm just... I can't believe it, two hands. Wow. I've gotta multi-task! This challenge is new and inspired! 30 minutes down, 30 to go! Come on. Come on, guys. Today I'm gonna do, like, these goat's meat and betel leaf wraps. Beautiful little parcel in the betel leaf, some marinated goat's meat. I'm gonna have a rambutan jam and also see if I can use this jicama as well. With 13 of us left in the competition, the power apron can give you a massive advantage and put you miles above the rest. Strategy at this point of the game is so important. There's so many decisions that come with that gold M. I'm really trying to be inventive today. I mean, we're only at the start of the day and it's only a mystery box challenge, but, you know, any advantage to get me up to the top and get that power apron. I've peeled my rambutans and I've got these seeds sitting on the bench and I really wanna use these rambutan seeds. So the first thing I do is peel these rambutan seeds and get them into the oven on a tray. Harry. Hello, gentlemen. I'm just gonna step out and just be a bit like a chaperone. How are you, Harry? Lovely to meet you, Luke. Are you well? Oh, I'm so, so good. Look at these. You've got a bit of skewering happening. Yeah. I'm gonna do some goat meat skewers and jicama, sear them on the grill. Then I'm gonna do, like, these beautiful little betel leaf wraps to go with it. I'm roasting off some of the rambutan nuts to... Rambutan nuts?! Excellent. Well, I'm learning from you today. They will need to be really well roasted, though. Yeah, they do. Because otherwise they're poisonous. You've cooked them before? I haven't cooked them before. This is my first time. You've eaten them before? I haven't eaten them before either. Have you read about them in a book? Never. You know what, Harry? You're only risking the health of Gary and George and Luke, so that will be alright. This is so, so crazy. I'm taking a pretty big risk, but I want the power apron, and that's what I'm aiming for. . . HARRY: The first cook for today is a mystery box challenge and Luke Nguyen has chosen every single ingredient that's in the box. We have 60 minutes to create a dish using at least one or all of the ingredients and the top three are getting tasted and number one is getting the power apron. I really want to use these rambutan seeds 'cause it's really super inventive, but I've got to make sure that they're not poisonous. The aim of the game is to win a power apron, not kill one of the judges. So I just have to make sure that they're good, otherwise they're not going on the plate. This is so, so crazy. I'm taking a pretty big risk, but no risk, no reward. Fancy some crickets, Heather? (LAUGHS) We'll see about that. Crickets, I'm just going to lightly flour them in salt, flour and some lime zest and then I'm going to pop them into a really hot wok filled with oil. And then as soon as they look like they're going a little bit brown, scoop them out, pop them on some paper towel and more lime zest on the top. The crickets are actually really tasty. They're really good, aren't they? They're really good. I'm surprised how tasty it is. It's a simple but wonderful prize. Be in the top three to win that power apron. 15 minutes to go. Come on. Come on, guys. The parfait is in the blast chiller. I'm just working on my syrup now and then I'm going to focus on my betel leaf when plating up. There's so many good cooks here. It's crunch time and I want that power apron so bad, so I'm really pushing myself today. BRETT: The ingredients are amazing. Luke brings a real different edge to Vietnamese cooking, which is great. I'd love for Luke to taste my food today. That would really mean a lot. So, Matt, a salad. MATT: Yes. I'm doing a citrus-cured goat... Wow. ..with jicama, some charred betel leaves. Are you excited by this dish? I like the citrus-cured goat. I've never made it before, but, you know, just really curious and when it came up... So what have you got in there? Just some lime juice, a little bit of salt, a little bit of sugar. Delicious wins you the apron and you need that apron. Yep. Thank you. I'm a little bit starstruck when Luke comes up to my bench. You know, when you meet someone that you've looked up to and you've followed for so long in the flesh, and now I've got to cook for this guy, it's nerve-racking. I want to make sure that I'm pushing it today. I want to impress Luke. I just hope the goat is nice and soft and tender. It's certainly fired up their creative juices, hasn't it? I particularly love Matt's idea. He's the only one that decided to take the goat and cook it, essentially, with the acid from the lime, which is a great idea. He's charring the betel leaves and he's getting some texture and some crunch. I'm liking Elise. She's going a cricket parfait, which is fantastic. Making a lime curd. I just think that's a really interesting way of using the crickets. And Harry, who just loves Asian food. He loves you because he's read, I think, all your cookbooks. He's really giving it a go. And you know what, they're embracing the goat. It's the most consumed red meat in the world, which is fantastic. And Heather is smoking it, which is lovely. HEATHER: 15 minutes to go, it's time to get that goat on. It's not going to take long to pan sear. Lots of glaze and then pop it in the oven for five minutes. Oh! Look at that. Oh, that looks good. That looks like a VIP high-end restaurant bit of meat. Absolutely. What have you got in that marinade? Um, so I've smoked the goat. Yeah. And then I've got, like, a tamarind glaze that I'm basting it with. I just thought, "How would I eat it at home?" I want to do, like, a smoky barbecue type flavour. So you're smoking, you're grilling. Yes. If you were to ember this goat as well, you'd be almost so hip to have a sleeve and a beard. (LAUGHS) You know what I mean? Well, the smells I'm getting from this is almost like I'm in Vietnam. Good. It's not very often you get to cook for Luke Nguyen. After Luke's visit, I feel like if I can pull this off, I actually might get tasted today. Let's hope all these brilliant ideas are coming together. Fire up! Five minutes to go. Come on! Five minutes to go and I'm starting to plate up. So with betel leaves, a bit of jicama pickle, some fresh rambutan, rambutan jam and the beautiful goat's cure on top and some crickets. The rambutan seeds, they just haven't worked out. I've had too short a time and too high of a temperature. Just not happy with them. And I don't want to make anybody sick. I'm just really, really hoping that tiny little element is not going to cost me the chance to be tasted today. Four minutes to go and I've got to put everything together. I'm going to use the betel leaves as a presentation and pop everything on top of that. I want it to look really nice and I'm changing plates. I've gone from a grey ceramic plate to a wooden chopping board and I'm thinking, "That's street food. "You know, that's how it would be served." Alright, guys. Come on. We've got three minutes to go. I'm really looking forward to trying your delicious meals. Come on. Come on, guys. I come up with this idea of doing, like, a sugar-coated betel leaf. I've never done it before, but this is MasterChef. This is not average chef. This is what it's all about - to match weird and different flavours together and I'm just hoping that they choose me to be tasted. MATT: The goat tastes good and is nice and soft and tender, but to give myself any opportunity of winning that power apron, I need to make sure that I plate it properly to make it look appealing and beautiful. Dishes that taste good but don't look good are fine at home, but it's at that stage in the competition where all of these things matter. I'm in a world now where making food look as good as it tastes is extremely important. Precision, precision, precision. Now is the time to finish. One minute to go! Come on. I've got less than a minute to go and I have this bright idea and I decide to fry an egg and I'm gonna use that on top of the salad. To me, it's something that is quite familiar with what you would eat anywhere in South-East Asia and that's why I'm gonna go with it. Right, this is it. 10 seconds to go. ALL: Nine, eight, seven, six, five, four three, two, one. That's it! Tools down. Time up. Oh! Good job, Matt. Good job, chief. How was your cricket? I did it. (LAUGHS) Good stuff. ELISE: I'm really happy with my dish and I've used a lot of different flavours. Hopefully that's enough for them to choose me for one of the top three and have a chance at that power apron. HARRY: I've really got my fingers crossed for top three today. The chance to feed Luke would be - I don't know - just a really, really cool lifelong dream. MATT: I feel like the flavour is going to be there. But, again... ..I'm not happy. I'm not happy with the way that I've plated it. I definitely wanted that power apron, for sure. But I think I've probably cheated myself out of that. For as long as you remember, you've brushed all your teeth diligently. Mm-hm. Twice a day, right? Uh-huh. But 80% of your mouth's bacteria aren't even on your teeth. (MUFFLED) 80%? Shocking, isn't it? That's why you need Colgate Total. It fights bacteria on teeth, tongue, cheeks and gums. So 100% of your mouth's surfaces get protected every time you brush. Colgate Total - for whole mouth health. And for an even healthier mouth between brushings, try Colgate Total mouthwash. . It's funny when we have a special guest in the kitchen - Luke, thank you - because you're all inspired. I mean, from that great bunch of ingredients that Luke put together, you have cooked up a storm and it smelt delicious in here. You know what's at stake. You want to be one of the three dishes we're going to taste because you want that power apron. You want that advantage. So, Luke, some good cooking. Fantastic. I think we should hand it over to you to pick out who we taste first. The first dish we would love to taste... ..belongs to... ..Matt. (CHEERING) Taking this dish up to the judges, I am well aware that I'm going to get picked up on the plating for sure. I know it and it's going to be frustrating that they have to tell me that again. Wow, Matt. Well done. GEORGE: What have you cooked? It's a... It looks homely but interesting at the same time. It looks really tasty. Matt, presentation wise, I like it. And it looks really interesting. The fried egg, I wasn't expecting. You've bashed out the goat and you've cold cooked it with the acid from the lime. That's pretty cool. I think you've had a lot of fun with this, so as a whole, I love how you've used everything under that box. To me - well done. At its heart, that tamarind caramel, that cured goat, are absolutely delicious. And those crispy crickets work really, really well. GARY: The use of the goat and batting that goat out and curing it with the citrus was completely different from what anybody else did in the room. And that's a great place to be when the competition starts to tighten up because you need that inspiration, you need that little bit of creativity. Alright, well done, Matt. Thank you. I can't believe the judges liked my plating. I'm on a bit of a high. I definitely want that power apron. The next dish we'd like to taste belongs to... ..Heather. (APPLAUSE) HEATHER: I'm so nervous. Using ingredients I haven't really cooked with much before, you know, you just never know if they're going to like it or not. Wow, Heather. Can you describe the dish for me? Yeah, I've done a... The char on the goat looks absolutely fabulous. It makes you want to dive in. It really does. I think the thing that caught our interest were these little kind of charred betel leaves. Heather, when I was walking around to your bench and I saw what you were doing, I was really excited. You know, I thought, "This is the one." It was smoky. The goat itself looked really, really juicy, beautiful glaze. All of it. All of the elements were like, "Wow, yes!" Your crickets there were awesome. Nice and crispy, nutty. And I've never done the betel leaf like that before. Hats off to you for doing that. Yep. The difference between a good cook and a great cook is they look at food and they bring you something different. You've actually stepped up that dish by grilling the betel leaf, by flavouring the goat with the smoke and by shaving the jicama really fine. I really like it. I think it's a delicious dish and it has all those kind of barbecue flavours you want but it's slightly more elegant. And those crickets - super crispy. Well done, Heather. Thank you. (APPLAUSE) Thank you. To have constructive feedback like that is just... You couldn't ask for anything more. I've still got a ways to go, but to be tasted by Luke is, yeah... Check. One of our favourite things on MasterChef is, um, a MasterChef first. And here is another MasterChef first. First time ever tasted in a mystery box with a great dish... ..Elise. (CHEERING) ELISE: Oh, my God. I've got to take my dish up to the judges. I've never done this in a mystery box before. And I'm just so happy with myself and, yeah, you can't wipe the smile off my face. How does it feel? It's amazing. I really enjoyed that cook. I loved that mystery box. And hopefully it shows in my dish. What is the dish? It's a... GEORGE: It looks amazing. It looks amazing. GARY: Didn't it catch our eye? As soon as we looked at it, it's just very clever and sophisticated and beyond amateur cook stuff. Absolutely. Let's go. (FRENCH ACCENT) Waiter, there is an insect in my dessert! I like it. I like it a lot. Actually, that's really delicious. And there's some surprises in there, which are wonderful. And I love how you've treated this betel leaf. And the fact that you've baked it then to take it to a different level, it just adds to this beautiful-looking dessert. That is utterly delicious. I'm loving where your brain is going at the moment. You know, you're extending yourself, you're pushing yourself. This is MasterChef, yeah? This is MasterChef. And start churning out dishes like that, you can win this thing. I'm telling you now, it's incredible. Thank you. LUKE: Elise, when you were preparing this dish, you were so confident. I can see it in your eyes. And I see why, because this dish really comes together fantastically well. It's stunning to look at and you had all the textures we were talking about. And the crickets are in there as well, so, wow. Hey, congratulations. If you're going to persuade people that insects are the future, you have to put them in an environment where you forget about what's in the dish because you're enjoying it so much, and that's what you've done with this dessert. It's a delicious dessert with or without crickets. But I've got to say, in the immortal words of 10cc, I don't like crickets, I love 'em. (LAUGHS) Thank you. (CHEERING) I can't believe it. I can't believe what they have just said about a dish I created. It's the best feeling I've ever experienced. It secures in me that I do deserve to be here and it's a massive day for me. I don't know but that power apron and Luke has done something to you guys today and we're loving it. Creativity, really smart cooking, great to look at, but above all, delicious, and that's all we can ask for. Matt, Heather, Elise, one of you will be the first to wear that power apron. We've got a really difficult decision to make. HEATHER: I want it so bad. I'm just tunnel vision, looking at it. But I think I'm about this close from winning. How good was that? I mean, three really delicious dishes. They've cooked some of the best food I think that they have in the competition. It was amazing. MATT: Heather, Elise and I are standing there at the top of the room and I think, across the board, I think we've all got a bit of a shot. ELISE: It would just be a dream come true today to take out the power apron. It would be huge. . Three spectacular dishes. We loved your use of goat and the caramel in your dish, Matt. Heather, great flavours of smoke, and the betel leaf charred like that was an inspired idea. Elise, you brought us a cricket dessert that was absolutely delicious. When it comes to our favourite dish, though, there is only one. The first contestant to wear the power apron... ..is Elise. (CHEERING AND APPLAUSE) Oh, my God! I've got the power apron. I never thought, walking into that kitchen today, that I'd be wearing this at the end of it. There you go. Oh, wow! I love it! It's incredible! (LAUGHS) You can't wipe the smile off my face and I'm just so happy. Like, it's a dream come true. Elise, it's lovely to see you look so thrilled! It really is - surprised and thrilled, I imagine. Yeah, yeah. It's amazing. I was just thinking, "Is this real? Is this really happening to me?" You know what that means? I've got the power? It brings it back to that thing that you're wearing. First power apron of the week. You ready to find out what that power is? Yes, please. Follow us. Let's go to the pantry. (APPLAUSE) (LAUGHS) Thank you very much. Thank you, Gary. With the power apron in play, expect the unexpected. So, I wonder... Ooh. ..what's under these two covers. Well, Elise, your first choice... ..will be... ..steamed. Hmm. Or... ..second choice... ..fried. OK. So, you were expecting ingredients, I'm sure. But this is about a method of cookery. Mm. So, steamed or fried. And an important decision because ovens are turned off. OK. There's no other method of cooking. Have you got a lot of experience with steaming? I've steamed a little bit, but not that much. It's a healthy way to cook, it's a clean way to cook. There's different methods of frying as well, though. You can deep-fry, you can shallow-fry, you can flash-fry, you can pan-fry. Have you made your decision, Elise? It's a tough one. Um, but, yes, I have made my decision. OK. Let's go tell the others. OK. GEORGE: Ohh! Is this...? MATT PRESTON: Mm. Oh, dear. (GARY CHUCKLES) Oh, dear. LUKE: What did she choose? So, Elise, what did you have to choose from? I had to choose between steamed or fried. And I chose... ..fried. Whoo! (APPLAUSE) HARRY: I'm glad she chose fried because there's not a lot of things you can do with steaming. You can steam meats, you can make dumplings. But frying is a really, really versatile cooking method. I think we're gonna be able to put up some good food. So, there's your challenge - very simple. We need you to cook us something where frying is the only cooking technique you've used. Now, frying is the imparting of heat into an ingredient using the medium of fat. So, that means you can't bake or braise or stew. The ovens are off-limits. You can use the cooktop, but only if you're frying. In this challenge, we will taste everyone's dish. But...we're not looking for the top three. We're only looking for the top one - the best dish. The maker of that dish - you know what they get... The power apron. However, cook one of the three least impressive dishes... ..and you will find yourself in the bottom three. One of you...will...go home. GEORGE: Now, here's the biggie. Elise, you've got the power apron. You have 90 minutes to cook your dish. The rest of you... ..have only 60 minutes. That's alright. MATT SINCLAIR: The fact that Elise has got half an hour on the rest of us is a huge advantage. You know, we all know that in this kitchen, time evaporates. And to have that huge buffer is gonna be a game-changer. Elise... ..your powerful 90 minutes... ..starts... ..now. Thank you. (CHEERING AND APPLAUSE) Go, Elise! ELISE: There's a lot at stake today. I'm thinking of this dish I eat all the time. It's got pan-fried quail and it's got this bacon jus. I'm just gonna go with that idea. So, today, I'm going to cook quail with a mango harissa, maple goat's cheese and a bacon quail jus. So, first thing I do is break down my quail. I need to get rid of the backbone from the quail. I also want to keep the offcuts for a jus. BRETT: The half-an-hour advantage that Elise has is huge. That's the difference between test-frying something, making sure it's perfect, making sure it's cooked well. It's a huge advantage to have. Elise... Yes? 15 minutes of your advantage has gone. Yep. MATT SINCLAIR: Yeah, an extra half-hour, I mean, it can be good, but it can also be a little bit dangerous 'cause there's that expectancy that you're gonna be above and beyond. You can tend to overthink things as well. So, if she uses it wisely and is efficient, you know, she could put up a cracking dish. ELISE: Time is flying, and I need to make my jus. To make a jus, I'm going to use the quail offcuts and fry them in a pan first and put a mirepoix in and then add a bit of stock. TRENT: What's she got...? She's got stock there. What's she got stock for? NICOLETTE: 'Cause she's got a mirepoix frying and she's like, I'm gonna make a sauce. She's... Oh! She's done...like, chopped up a mirepoix for, like, a sauce... ..like a jus kind of a thing and she's got stock, so she's gonna deglaze. All that's boiling. What's going on with the bones and the mirepoix? Um, so, I'm gonna make a sauce. Hmm. Wouldn't that be boiling? Ohh... 'Cause that's frying. Yeah. Same as if you put that in there. That's frying. As soon as you add a liquid to it, then you'd be boiling and simmering, wouldn't you? Damn it! This is so hard! That's right! And that's why we set the challenge. I'm so stressed. The power apron has given me all the power today and I have just wasted 30 minutes of my advantage. I can't believe this. . Today, I have 90 minutes to cook a delicious dish in the invention test. But I haven't really understood the whole 'fry' concept. I was going to make a jus, but I can't do that jus anymore because it's no longer fried. Ahh! I need to just scrap that idea. I feel like I've wasted my 30 minutes. I'm really, really rattled at the moment. I'm so stressed. Elise... ..your 30-minute advantage is over. Contestants, go get her! (GARY LAUGHS) HARRY: To define 'fried', I'd say it's anything that's cooked in fat or oil. There's so many different things you can do with frying. The judges do not want a bunch of oily, greasy food, so we have to make sure that we're at the top of our game. ELISE: I'm confused. Right. What are you doin'? If I fry off some mango and put a bit of harissa in there, to make, like, a mango harissa to go with my quail, is that OK to do, 'cause I'm frying it? Yeah, of course. Yeah, absolutely. So, I'm still gonna do the deep-fried fetta balls and I'm just gonna get...do a seasoning on top of the quail and have that there as well. How are you cooking the quail? I'm gonna pan-fry the quail. This whole kitchen's about pushing on and doing your absolute best. I need to just power on and just continue with this dish. Far out. ANASTASIA: I know. This is...hard! I'm really excited about this challenge. I think there's so much you can do with frying. My idea is to play with the flavour combination of fennel, aniseed, tarragon, chilli and prawns. Anastasia, some lovely seafood there. Yeah. (LAUGHS) What are you gonna cook? I'm gonna make some fried prawns and scallops. I was thinking of doing a pesto out of the fennel. And a pesto with the fennel? Yeah. I like that idea. (LAUGHS) Thank you. The inventiveness is coming from the fried fennel pesto. I'm making pesto because I can't make a sauce. I'm really pushing myself today. I really want to make sure that my dish stands out. KARMEN: My dish is a laksa-inspired flatbread wrap. And, yeah, I really hope the inventiveness gives me the edge. Right. When everybody thinks of fried food, they think fried chicken, but there are different ways that you can use frying as a method that's not obvious. So, I'm doing a duck breast with a peanut chilli sambal, compressed cucumber, some pickled daikon, and then just heaps of fresh herbs. Compressing is basically where you put a fruit or vegetable in a vacuum-sealed bag, in its own juices. And, basically, it sucks up all that juice. And I'm gonna do that with the cucumber today, to just intensify the flavour. Compressing the cucumber is definitely a different way that you can prepare vegetables without cooking. Remember, this is all about the power apron. 45 minutes to go. Come on. GEORGE: Come on, guys. Today, I'm cooking a pork and prawn filled egg net with chilli sauce. Last week, I put forward a really beautiful pork and rice Spanish dish. GARY: That is an assault on the palate, in the most delicious way. It's beautiful. GEORGE: We talk about memorable dishes. This is gonna be something I'll never forget. I reckon this is one of the best things we've ever eaten. This is a contestant that could win MasterChef. It feels like a little bit of extra pressure to keep on putting up delicious food. But I'm really struggling with the idea of how to use frying in an inventive way. I'm not pleased with how I'm thinking, creatively. I really need to shake this off. The pork and prawn stir-fry is cooking. It's time to get on to my egg net. I've made my batter. The consistency is OK. But I know I may need to adjust it and I put it into the squeezer bottle. Put my batter down... There's a couple of globs or pools of the batter... ..which is not what I'm going for. It's definitely not as delicate as I want. I hope I can get this perfect. The pressure is on. ZOE: As soon as I hear 'frying', I just think about deep-frying. I don't think about every other method of frying. I'm thinking of doing a whole deep-fried baby snapper... ..with a mango lychee salad. I've never deep-fried a whole fish before. I mean, how hard could it be? I have an idea of how to do it. So, I'm gonna run with it and hope that I can cook that fish perfect. HARRY: I think I did really well in the mystery box. I had a great cook, put up a really good dish that I wanted to eat. Unfortunately, it didn't get tasted, but that's OK. This is my second chance of getting this apron and I'm really, really gonna smash it. So, today, I'm gonna cook dakgangjeong with banchan, which is essentially Korean sweet, spicy, fried chicken, and with side dishes as well. I lived in Korea for a while a couple of years ago, in this little country town named Yeoncheon, which is just north of Seoul. Awesome learning experience. I got to experience the Korean culture and live life as a Korean person. The food was the most incredible food I've eaten in my entire life. So many dishes, and everything was so spicy, which I love. I want to take the judges and Luke to Korea and sort of give them that experience of sitting in a bar, having beer with your friends, having some fried chicken and some sides. It's so cool to have Luke here. All I want to do is impress the socks off him and just cook really good food for them. So, what have you got in here? Kimchi. Doing some daikon. Pickled cucumber as well. Wow! And what are the flavours you're gonna put in this chicken? Lots of gochujang, sesame oil, rice-wine vinegar. You sound really confident. This is, like, one of my favourite dishes to eat. Great drinking dish. Oh! The perfect dish! My new goal this week is to get my hands on that power apron. Today is fry day ALL day! Half an hour to go! GEORGE: Come on! (JUDGES APPLAUD) BRETT: In this cook, I really want to shine. I want to show Luke what I can do and really bring him a great dish today. I'm making a beautiful crumbed fish and chips. What's gonna elevate this fish and chips to the MasterChef standard is the crunch of the chips. I'd love to get my hands on that power apron today. I want the power. I need the power. I love the power! ELISE: I'm feeling the pressure, and more so than usual. There's a massive expectation of me that I've got this apron, I cooked so well this morning, that I need to continue cooking that well, and I'm really feeling it. I got so confused earlier on. I'm so frustrated with myself. I'm not in a good place at the moment. You know, I'm in the power apron, and I need to do everything I possibly can to keep it. CHLOE: Now that I've compressed my cucumber I want to get straight on to making my peanut sambal. To make my peanut sambal, I basically heat peanut oil in a wok, and then I add some ginger, garlic and chilli. So, in terms of the remaining 23.5 minutes that you've got, what exactly do you have to do? I just need to, um, do the crispy-fried shallots and the duck. And then just assemble it all. I don't know. You know, something makes me nervous about this bench. I think there's...they haven't... things aren't broken down and... Yes. ..things aren't cooked out. And I'm just looking around and people are at kind of advanced stages, and... I'm worried about time, Chloe. OK. Let's get on it. How much do you want that apron, Chloe? I really want it, Matt. I don't waste any time. I get straight into preparing my duck breast. ZOE: I need to prepare my snapper for deep frying. I trim it up and score it on both sides. This is a frying challenge, and I really need to nail the frying of this fish. It needs to be moist, but it still needs to be crispy and golden. That's a big fish. It'll fit in there? I'm not sure. How hot are you gonna get the oil? Uh, 180, and... 180? ..I'll fry it for five minutes. Just make sure you check that it's cooked, OK? OK. I put the fish into the deep fryer, and I feel good, but I'm really nervous and conscious about how long that snapper's in the oil. The last thing that I want to do is overcook the fish. GARY: I know you all want that power apron, but you know what? You certainly don't want to end up in the bottom three. 15 minutes to go. Bring it together. GEORGE: Come on, guys! Let's go! Come on! (JUDGES APPLAUD) ELENA: Time is running out. I am reattempting my egg nets. I start sort of flicking it back and forward across the frypan. My first one isn't good. My second one isn't good. I don't know if it's my technique or the batter. It's...extremely frustrating. LUKE: Instead of using that... Yep? ..just get a fork, dunk the fork in, really quick, like that. OK. You've gotta go faster. Faster, faster, faster, faster! Yeah, that's what I'm after. Higher. Higher. Higher. You've got to look at the consistency of that, as well. It looks a bit thin. Too thin? It looks a bit thin. I am hella frustrated. All of my confidence seems to disappear. . GEORGE: Guys, time's running out! You need to get cracking! 10 minutes to go. Come on, guys! Come on, guys. Let's go! Come on! Who's doing well? Harry - just a classic Korean fried chicken. And he's also making his own kimchi. Who's NOT doing so well out there? Surprisingly, Elise, who had the advantage. I think she's a little bit confused. She's flustered. Well, essentially, I think she just blew her advantage. I mean, she had half an hour to get on top of everything, so, effectively, she's just started the same time as everybody else. There's also Zoe, who's got a very big, beautiful, fresh snapper. So, a whole fried snapper in the oil - I'm a bit afraid it might not cook through. ZOE: The fish itself is not very fat and I have scored it to the bone, so I lift it up to have a look, and it looks done. I leave it there for a couple of minutes, and while it's sitting there, it starts to go... ..soft. If I serve that fish to the judges... ..I'm going to be in the bottom three. I'm freaking out. I don't know what I'm going to do. Today's challenge is all about relying on frying. So, chicken's in the deep fryer and I'm watching it like a hawk. Gotta make sure it's perfect. It has to be cooked all the way on the inside, as well, and it has to be nice, crispy on the outside. CHLOE: I want my duck to be perfectly cooked, so I want it to be quite nice and pink inside and really crispy skin. I've got the duck breast in the pan, with the minimum amount of time I need to cook it. I've just split my duck. I'm pretty confident that it will be cooked in time. But, um, it's down to the wire, so... ..I guess we'll wait and see. ANASTASIA: The fennel pesto and the prawns, they look beautiful, but I really want to take this dish to another level. I want to add some more interesting texture, so I decide to deep-fry the Brussels sprouts. I've never deep-fried Brussels sprout leaves before. I don't know if this is gonna work. But I try it... ..and it tastes really great, and it brings that crunch and that flavour. I'm really happy. And I really hope the judges like that. ZOE: Time's going really quick. And I'm not happy with my snapper. I'm feeling really panicked. Right now, I'm not thinking. So I grab a second snapper, and I'm hoping I can get this fish perfect. MATT: Oh! Zoe! Come on! So I'm gonna put the whole second fish in the deep fryer... ..again. Ow. All this hot oil splashes up. You OK? No - I just burnt my whole hand. I've got 190-degree oil all over my hand. I'm in so much pain. I don't know if I'll finish. Oh, my goodness! Hasn't the energy lifted! No wonder - there's a mere five minutes to go! Five minutes! (JUDGES APPLAUD) ELENA: Time is running out, and I really need to let go of this. The coriander may be too wet for the egg net. I am starting to think about what else I can do, because it's just not working. I've got some batter left - I'm gonna make omelettes. They're going to encase the pork and prawn stir-fry. It's not gonna be as pretty, but I need to get this on the plate somehow. For the plating, I just start with the fennel bulbs, kind of placed upwards, so it's like a tree. I add the prawns, along with the fried Brussels sprouts. I just create a really quick quenelle with the fried fennel pesto, and I put that on the plate. I pull my chicken out of the deep fryer, and I have to coat it in this beautiful, rich, sticky sauce, get onto plating. I have to think about how I'm gonna make this dish look really, really nice. One thing that I know is gonna work perfectly with this chicken is a nice, cold beer. I think this is a really crucial part of the experience, and that's how it should be eaten. CHLOE: I want my dish to look really pretty and delicate. I decide to roll up bits of my pickled daikon and I place little bits of cucumber next to it. I'm so happy with my duck. I'm cutting through the skin, and it's really crispy and on the inside it's beautiful and pink. I'm really excited by this dish. MATT: Two minutes to go. GEORGE: Come on, guys! GARY: Let's go! Push! After I burn my hand, I just get this sinking feeling. I'm in so much pain, but I need to keep going. I'm running out of time. I know that there needs to be a balance of flavour, so I decided to make a chilli sambal. I haven't tasted it, so I'm not sure if the sambal has too much heat. ELISE: I'm still a bit concerned about my dish. I don't know what I've done with my time. I had 90 minutes to create an amazing dish and I haven't done that. It doesn't look good. One minute to go! Come on! GEORGE: Come on! (JUDGES APPLAUD) BRETT: The fish looks amazing. It's come up beautifully. So I'm really happy. The chips are in the deep fryer. I take one out and test it - it's still not as crisp as I'd like it. But I don't have time to do more. They'll have to do. I need to just get something on the plate, and hope for the best. I need to get that fish out of the fryer. Then I'm hoping it's cooked all the way through. 10 seconds. Nine. ALL: Eight. Seven. Six. Five. Four. Three. Two. One. That's it! Step away from your benches. Whoo! (LAUGHS) How'd you go? I'm looking down at my dish. It looks good. I'm actually feeling, like, a sense of exhilaration and happiness. ELENA: Everything that's on the plate tastes OK. But...OK isn't good enough. I am really disappointed with what I've put forward today. There's two things on our minds. One - finding the best dish and giving that person the power apron. And number two - finding the bottom three dishes and sending their makers into tomorrow's pressure test. Are you ready? First up... ..Harry. (CHEERING, APPLAUSE) HARRY: I'm so happy that this is the dish that I get to put forward to Luke Nguyen. I'm so proud of this. I need to get my hands on this power apron today. Looks good, though. Looks good! MATT: Harry, what's the dish? Today I've cooked dakgangjeong with banchan. In English, it's essentially Korean fried chicken with a mixture of side dishes. Why the beer? This is the sort of dish that you would have, you know, when you go out with your mates and, you know, you'd sit around, have a beer to wash it down. I love how you take us to the place, Harry. I think it's good. It's excellent. Luke, what do you reckon? Mate, I...I loved the flavours. I thought the presentation was great, you know. I loved you starting with the sides, as you do in Seoul, in Korea. The kimchi was awesome. The pickles, the cucumber. All the flavours work well for me. And then you've got this sticky sauce on the drumstick. I'm really impressed. I loved the dish. For me, you've transported us somewhere really special. And I love your instant kimchi. It's got great flavour considering, you know, you made it in 30, 40 minutes. It was a good idea, and I think it's well delivered. (CHEERING, APPLAUSE) I'm so, so stoked. I got some really, really good feedback. The judges loved it. Potentially could get the apron. And that's really, really cool. Next up, Zoe. (CHEERING, APPLAUSE) ZOE: I'm looking down at this fish. I'm really starting to worry. Is it cooked? . What's the dish? It's a deep-fried snapper with a green mango lychee salad and a chilli sambal. Is it cooked? Yeah, I think it is. What happened to the first one? I just wasn't happy with it. You've been in the wars today, haven't you? Are you OK? Yeah, yeah, it's fine. It's cooked. GARY: Is it hot? (LAUGHS) (EXHALES HEAVILY) My palate is just... (TUTS) ..shot. And, you know, for me, flavour isn't about burning your palate where you can't taste any more. Flavour is about balance. And he hasn't stopped speaking about balance all day. Zoe, I was excited with your description when I was at your bench. Hot fried fish, crispy noodles. It sounded awesome. I was expecting more. The secret of frying something really well is the food at the end of it isn't oily, and yet yours is a little flabby, a little pale and it's greasy. Yeah. And therein lies the problem. Are you in trouble? Thank you. (APPLAUSE) I'm preparing myself for a pressure test tomorrow. It's all good. I'm fine. I'm just really disappointed in myself. Yeah, I'm fine. It's all good. The next dish we'd like to taste belongs to Anastasia. (CHEERING AND APPLAUSE) Anastasia, what have you cooked? I've cooked pernod tarragon prawns with fried fennel pesto and Brussels sprouts. I go weak at the knees when I look at fennel. You know, it's my favourite vegetable of all time. And you've made the fennel even better. I love that dish so much. Like, I love it so much. Like, I really love it so much. I've never heard of a fennel pesto. I drag a bit of fennel in and I drag a pernod prawn in, I put it together, and it just goes... (CLAPS) ..boom! Nice! I really enjoyed it as well. I thought the prawns were cooked perfectly. I love the little fried elements. You know, the Brussels sprouts, just the outside, a little delicately crispy. All of it came together really, really well. You look at it and you don't think 'fried'. You've used frying as an elegant manner of cooking rather than as a chip shop manner of cooking, and I think that's really impressive. Simple, elegant, delicious. Challenger for the power apron - that's you, Anastasia. Well done. Thank you so much. This is what I wanted to do today. I came in here aiming to be a top three dish. Can we relax now? Yeah, you're right. I just hope that I've done enough to win the power apron. Next up, Elena! (CHEERING AND APPLAUSE) I'm disappointed with myself. I should have put up better food today. I didn't give up, I'm happy with that. I can do better than this. Tell us what the dish is. It's a pork and prawn filled omelette with crispy shallots and a chilli sauce. Would the egg net have won you the power apron? Ah, it definitely would have looked a lot more delicate. I love the idea. I thought...I wished you changed the idea of doing the net when you failed the first four times. Yeah. But thank you. Well, the prawn's cooked well and the chilli's nice, but it's just really... (TUTS) ..you know. It's the pancake that puts me off, 'cause it's like a French crepe, but this is soggy and it's full of slightly oily prawn and pork. So, it's not great for me, I hate to say. Thank you, guys. (APPLAUSE) This competition is really tough. It's definitely a huge learning experience and I always want to take on the judges' advice because I want to continue to improve. Next up, Trent. Prawn and corn fritters with a green mango salad and a coriander cream. Jammed full of prawns, jammed full of corn. That's exciting. LUKE: Nicolette. My take on a Vietnamese prawn salad. Very colourful, vibrant plated dish. Is it delicious? Absolutely. GEORGE: Heather. Nori-wrapped quail in a tempura batter. I thought it was really quite delicious. It's almost a little surprise. Got lots of flavour. LUKE: Matt. Buttermilk-fried snapper with a green papaya mango and a roasted chilli dressing. We certainly like it. This is just so damn good. Thank you. The next dish we'd like to see is Brett's. (CHEERING AND APPLAUSE) What is it? It's fish and chips. My fish and chips. You've cut those chips absolutely beautifully. They look fantastic, if not a little dark. OK. Um... ..the chips are soft and not crunchy. And not what you want them to be. Fish cooked well. Did the dish itself kind of wow me? Uh...nup. Look, I think the fish is delicious, but I think when you turn around and you look at that lot, you may find yourself in trouble. And that could be today. Thanks, guys. I thought the dish was good. The chips, not so good. I hope I'm not in the bottom three. Elise. (CHEERING AND APPLAUSE) I'm just praying that I've done something that they like that's just going to keep me out of that bottom three. You had all the advantage, didn't you? You were wearing that beautiful power apron. You got half an hour in front of these guys. Is it enough? I'm looking at my dish and I don't think there's any element there that's going to save me. I'm in big trouble. . You got half an hour in front of these guys. How have you done? I don't think I used it very wisely. I think I just thought about a dish and went with that. Should have thought about it a little bit more. What's the dish? Pan-seared quail with mango harissa and maple goat's cheese. You've gone from the highs of cooking an absolutely brilliant dish this morning in the mystery box, to just having an absolute brain freeze. Your idea was flawed almost... (CLICKS FINGERS) ..from the get-go and you just didn't pick up the mistake early enough. I don't like it. Yeah. This challenge is a lot more difficult than it sounds. I think you were put off with the whole fried concept and then you got really confused and flustered, and unfortunately that's what that is. Yeah. The hardest thing to do as a cook is realise when you've got to start again. Yeah. And that's the next step for you. Because you can cook, and the flavours are great. But potentially you're bottom three with this dish. Yeah, fair enough. Thank you. It's so frustrating that, you know, I had all the power, I had all the advantage, and I threw it away. It's alright. Chloe. (CHEERING AND APPLAUSE) Oh. Oh, that's pretty. Ooh! That's pretty. Good confident swirl. I like that. Tell us what the dish is. Pan-fried duck breast with pickled and compressed vegetables and a chilli peanut sambal. As a dish, looked great and everything worked for me. I love the deep flavours, but again it was fresh as well. This stuff - this is dangerous. Like, if I had that in my cupboard, like, if I had a jar of that, I'd be just in it all the time. It reminds me why I love food, it really does. You know, it's textural, it's interesting, it's tasty. Beautifully presented. This is bang-up to speed, bang-up to date. It hit the brief. What more can I say? Well done. Thank you so much. (CHEERING AND APPLAUSE) I feel over the moon. This is so good. Oh, such a good feeling, a really good feeling. So much on the line today. It was all about the power apron. Only one dish can win it - the dish of the day. But we're also looking for the three least impressive dishes. If you cooked one of them, you'll be in tomorrow's pressure test. And from there, one of you will go home. Three dishes really stood out for us today. If I call your name... ..you are in the running for that power apron. Anastasia. (CHEERING AND APPLAUSE) Chloe. (CHEERING AND APPLAUSE) The final person in the running for that power apron is... ..Harry. Guys, it was really tough. Really tough. But the winner of the power apron is... ..Anastasia. Oh, my God. I'm so happy. Like, I can't believe this. My name has been called out, and it's just incredible. That dish of pernod, fennel and those wonderfully cooked prawns was fantastic. It was fresh, it was light, it was bang-up to speed. And that fennel pesto with pepita was something we hadn't seen before. Well done. You know what's going to happen now? Yep. We're gonna remove that power apron. Anastasia, take your apron off. You know why. Because this power apron is now yours. GARY: Well done, Anastasia. Good job. It feels so good to be wearing the power apron. I'm so stoked. This is definitely the biggest achievement that I've made in this competition. Well, that was the good news. Now for the not so good news. Three of you are going in tomorrow's pressure test, and one of you is going to be going home. If I call your name, please step forward. Elena. The second person in tomorrow's pressure test is... ..Zoe. The third and final person through to tomorrow's pressure test is... ..Elise. I'm sorry, Elise, Zoe, Elena, you are in tomorrow's pressure test, and from there unfortunately one of you is going home. What a great day it's been. I mean, Luke, it's so nice having you in the MasterChef kitchen. You bring this incredible colour, this incredible energy. You're part of the family for life, mate, and we love Red Lantern so much. Thank you, George. Like, so much. Thank you. And also thanks for bringing the crickets. (LAUGHS) Anastasia, you now have the power to change the game. Elise, Zoe, Elena, you'll find out exactly how tomorrow. Go home, recharge your batteries. It's going to be a big one. See you tomorrow. Great cooking. Tough day, good day. ELISE: I was at the absolute high this morning, and now I'm at the absolute low. My next walk into this kitchen is going to be in a black apron, but I need to pick myself up because tomorrow's a new day. Next time ` a pressure test by one of Australia's most award-winning chefs. MATT PRESTON: Ross Lusted. This one's going to be a challenge. It's do or die... I'm really worried. (ALL CHEER) This recipe's confusing me. ..as they face what could be their last cook in the MasterChef kitchen. This one you're burning. (GASPS) Get a move on! With the threat of elimination... Come on, snap out of it. Get them out! Get them out! Oop! Sorry. ..the pressure will reach boiling point. I really wanna be here till the end. Able 2016