MasterChef Australia (2009–…): Season 14, Episode 45 - Episode #14.45 - full transcript

Red Bee Media.

NARRATOR:
Previously on MasterChef Australia,

MELANIE: The Everything Box.

Ah!

ANDY: Your personalised
pressure test dish.

The invention test.

Each challenge produced
some incredible dishes.

Got to shoot for the stars, I think.

I'm emptying the tank today
and it feels good.

..and the top four won immunity.

ANDY: That is unbelievable.



JOCK: That's MasterChef-winning
dish stuff.

Then the winners of the week
battled it out

for the final pin of the season...

Competitive me is coming out.

I cannot afford to lose.

..with Julie finally
bagging the bling.

(CHEERING AND APPLAUSE)
(SQUEALS)

Tonight, it's an epic
three-round elimination...

I need to bring out the big guns.

..and an emotional goodbye.

# 'Cause you're hot,
then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down



# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

(CHEERING AND APPLAUSE)

Morning!

Down you come.

First things first,

unfortunately, Mel's feeling
a little under the weather,

so she won't be joining us today.

Julie, Mindy, Billie, Daniel,

you're sitting pretty up there
in the gantry. No pressure.

But everyone else...

..you have no such certainty.

You've all got black aprons on,

which means one of you
will be going home today.

Today's cook is another
MasterChef classic,

and it's one of the hardest
we can throw at you.

It'll take place over three rounds.

What?
Oh!

Three rounds? Are you kidding me?

That is so intense.

Under these three cloches behind us
are three ingredients.

You need to choose one ingredient

and feature it in a dish.

However,

you'd want to use it sparingly,

because if you find yourself
in round two,

you'll only have whatever is left
of your ingredient to cook with.

And if you find yourself
in round three,

same rules apply.

Oh, my God.
Bloody hell.

One ingredient
used across three rounds.

You really need to think about
how you get the most

out of your ingredient
to make it last the distance.

If you're organised,
you have nothing to worry about.

But if you're not,

you might find yourself
going home today.

Are you ready to see your choices?

Oh, yeah.
Yes, please.

The first cab off the rank...

..pumpkin.

Pumpkin.
Wow.

Nice and easy.

Not many excited faces
about the pumpkin.

TOMMY: No, thank you.

Second choice...

..snapper.
Beautiful.

Everyone's allowed to use
the snapper today, except for Aldo.

(LAUGHTER)

That's fine. Pumpkin is good too.

And finally...

..chicken.

Pumpkin, snapper and chicken.

Whichever ingredient you choose,

you only get one of them
to use over the three rounds.

In the first round,

you'll have 30 minutes to cook...

OK.
Oh, my God.

Wow.

..so pick the ingredient
that you think you can utilise best

over that time.

"Choose wisely"
is an understatement.

Aldo,

mate, that was a decent reaction
for the snapper, to say the least.

Look, it's all about, for me,
cooking with seafood,

and you give me a snapper,

it's mine.

Tommy,

we've done this challenge
a few times.

Did you do it with the cod?

Yes, we did it with Murray cod.

I was luckily good enough to go
past the first round,

and not have to cook
the two other rounds,

but I know how heavy
the three-round cook days are.

Alright, guys, the pantry
and the garden, they're open.

The top two dishes from this round

will save themself from elimination

and they'll be up on the gantry.

So, you six, good luck.

Your 30 minutes starts now.

Go, go!
Go, go!

Epic challenge.
Love it.

Whether you are part of
a restaurant,

making sure that you use absolutely
everything you possibly can,

that's kind of where we're at, in
the industry and in the world today.

Totally.

But also, on a home cooking basis,

where, you know,
there's a Sunday chicken roast,

then there's another dish,

then there's another dish
that spans out through the week.

I think these guys, whether
they've been in the industry or not,

they should be familiar
with using the whole thing.

100%.

We don't want our contestants
to be wasting food.

You know, we're top ten.

They ought to be able to get
the maximum out of any ingredient

we give them,
let alone just these three.

In saying that,
I don't think it's easy.

No.

With 30 minutes in round one,
how much of the fish do you use?

Do you throw your cards all in,

or am I going, "There's still round
two and round three to go..."

Yeah.

"..which I'm going to need to
flex on so I'm up on the gantry."

Oh, shit! Chicken!

One ingredient for three rounds
is quite intimidating.

So my strategy is to only use
just a small amount of fish

for this round.

Sarah?
Yes.

What's going on? You've gone fish,
obviously, you've got snapper.

Yes. So I'm doing, like,
a coconut base.

I've got some cucumbers,

I'm going to do a bit of
a tempered spice.

It's kind of like a really fresh
snapper sliced ceviche,

but more Indian style.

Sweet. Are you thinking
about round two,

or have you decided,
"This is my doozy dish"?

No, I think this is
a really nice dish.

I'm hoping you like it.

It's something that I think I can
pull off quite quickly in this time,

but has a lot of good flavours
going on.

Good luck.
Thanks.

It's top 10 week. Everyone has
proved that they deserve to be here.

So today, potentially being
the last day in the competition

is hitting home,

'cause I actually left the kitchen
at top nine last time,

so I'm just really pushing
to get through and at least make it

to where I got to last time.

Yes, Keyma.
Go, Keyma.

Go, Keyma.
Come on, Keyma.

OK.

I'm making a tiradito,
which is a Peruvian type of ceviche,

and it has influences
from Japanese cuisine.

I'm going to just fillet it
in kind of a sashimi style,

a bit thinner than that,

and I'm making, like, a
leche de tigre with passionfruit,

and I'm going to try to make
an emulsion with aji rocoto,

which is a Peruvian aji.

My strategy is to go all-in
in round one.

So delicate. Oh, my God.

Think, think.

So for the snapper,

I'm going to use a whole fillet.

Making something I know is tasty,

that I know that it's going to be
a good dish.

It's a risk, definitely,

so I'm pushing hard.

This dish...

BILLIE: There's a lot of raw fish
going on, hey?

Yeah, I think it's, you know,
it's a pretty...

Smart.
..smart move, really.

Is she doing, like,
a curry or something?

Yeah, I'm not sure.

OK, done and done.

I've chosen the chicken,

and I'm doing a super, super quick
Indian sort of style curry,

some rice,
just gonna smash it out.

Let's go, Alvin.

I feel OK about this challenge.

It's always a little bit
nerve-racking, sort of,

trying to cook something
in 30 minutes.

It's all about decision making,
so...

And I hope I'm making
the right decision.

I picked chicken,
because I cook a lot with chicken,

and I know various ways
of cooking with chicken.

So it should be one
that I can actually use

sparingly and strategically.

I'm making some fried chicken wings.

It needs to be fried really crispy,
and it's got some spice to it,

so it's all about the coating,

and I'm marinating the chicken
currently in some cincalok,

which is this great, yummy Malaysian
sort of fermented shrimp,

and, yeah, that's it really.

And some really nice sort of
fresh herb salad.

That could go really well.

JULIE: Smells good.

God, he knows how to cook
Italian food.

Mm-hm.

Today, it's all about snapper,

and I'm going to start
with just a simple dish,

which is a Sicilian salad dish.

I just cut a little fillet
of the fish,

because if I'm going to go to
the second round or three,

I need as much as fish possible.

Aldo.
Hello.

Hello.
Snapper's your choice.

Yeah.

What's your round one dish?

My round one dish will be
snapper alla Siciliana,

normally which is a cod
but I'm going to use a snapper,

because that's what you gave me
today.

It's going to be just done
in paper and foil...

Yep.
..baked in the oven,

and then you're going to have
the classic Sicilian flavours,

olives, anchovy, capers,
pine nuts and tomatoes.

Good enough to keep you safe
up in the gantry, you reckon?

Look, that's up to you.
I'll try to cook on my best.

So you're telling me that you're
going to put this one,

this tiny piece of snapper...
Yep.

..in paper, then in foil,
then bake it,

and cross everything that it
comes out perfectly cooked?

Yep.

It is a risky dish to cook today,

because I'm not going
to have any idea

of knowing if it's cooked or not

until the judges are going to
open that parcel.

It is all about the fish.

I got no doubts that the sauce
is going to be amazing.

It's going to be a bomb
full of flavour.

The only doubts that I got
is the cooking of this fish.

The pressure is on, eh?

It's so risky.

Why have I done this to myself?

'cause you're halfway
through your time.

15 minutes to go.

15 minutes. Come on, gantry!
JULIE: Come on, guys!

DANIEL: Come on, guys!

Pretty insane, what's being cooked
in 30 minutes in this kitchen,

I've got to say.
I know.

Oh, my God, I'm so glad
to be on the gantry today.

This is the sort of challenge
I dread in this kitchen,

where it comes down
to the tiniest little thing.

I have quite a few dishes that
I really, really love using fish.

First dish is just going
to be a raw fish salad,

called goi ca,
usually with ca mai,

but, you know, snapper is beautiful
in this dish as well,

so I'm just going to make
a raw snapper fish salad.

Just super, super simple flavours,
with a tamarind and peanut sauce.

I think I'm pretty good
in terms of rationing.

I always make sure I have enough
for the next round.

I'm not going to go balls
to the wall and use everything

and don't have anything
for next round.

So in round one, I'm only
going to use one side

of the top loin,

and if I am in round two,
and round three, I'll still have,

you know, the other top loin,
the belly and the head and bones.

I'm feeling pretty good, you know?

Coming in, I was nervous, of course,

but that's what you do
when you're in MasterChef, you know?

It's elimination after elimination.

If you can't go through elimination
then you don't deserve to win it.

It smells good, Mon.

Montana, you are moving.

Yes, I'm moving.

You had chicken?
Yes.

What's the first round dish?

Curry with rice.
For round one?

Yes, yes, yes.

OK.

Jock and Andy are definitely
surprised that I'm doing a curry.

It's not really my style
of cooking in this kitchen.

Usually, when you make a curry,
you want to cook it for a long time,

really get all the flavour
out of those ingredients,

but I don't have that luxury today.

I'm starting to think that
this might be the wrong dish idea,

but it's too late
to change anything now.

Just got to push on through.

Sorry, guys, but I need to
reset this round.

My sauce is freaking amazing.

I'm super stoked about it,

and it's the classic flavour
that I was looking to achieve today.

It needs eight minutes, that's all.

The way that I want to cook
this fish is al cartaccio,

which means wrapped in paper,

and it's a classic technique.

It all concentrates the steaming
into the parcel,

and then will allow the fish
to cook.

My dish is in the oven.
It's all good to go.

It's all going to lean on
to the cooking of the fish,

so that's my hope, that this fish
is going to save me today.

Looking good, Keyma.

I have my fish filleted and curing,

and I have my leche de tigre
pickling in some jalapenos.

I have the rocoto chilli on the go

and I'm going to just add some
cress on top.

Today is about, you know,

trying to be more daring and ballsy.

Using so much fish is a risk,
huge risk,

so I really hope it will pay off
and save me from the second round.

In this round, only the top two
will be safe and on the gantry.

You've got 10 minutes to go.
10 minutes. Come on!

Come on! 10 minutes!

I'm doing OK. I'm making my sauce.
My salad's basically done.

I've got to wash some herbs,
but, I mean, I'm on the right track.

I've just got to move really,
really quickly now.

This dish is a version of a dish
that my mum used to make for me,

and it was a special dish.

My little twist, however,
is a chilli salt cure on the fish.

I think it just gives it a really
nice layer of spicy saltiness,

and it kind of just changes
the texture of the fish

a little bit.

This is my best dish
I can do in 30 minutes.

Hopefully, I don't have to go
into round two.

SARAH: My snapper is cured

and I like the amount of flavour
that's coming through,

so I'm going to rinse off this cure
and slice into my little fillets.

JULIE: How's your cure, Sare?
Is it good?

Yeah, it's nice.
Beautiful.

In this round, Tommy and Keyma
are both curing their snappers,

and they've got incredible palates,

so I really need to make sure

that the flavour of those beautiful
spices are coming through.

It's a battle of the
cured snapper today.

Three minutes, guys! Three minutes!

JOCK: Come on!
MINDY AND BILLIE: Let's go!

JULIE: Come on!
I'm back! I'm back!

DANIEL: Billie,
they made Julie jump,

and they didn't even
say her name this time.

Oh, stop it!
"Three minutes."

She's like, "Aagh!" (LAUGHS)

MONTANA: So,
everything's almost done.

Just need to get that chicken cooked
and plate up.

I had this idea of perfect maryland

finished off in that curry sauce,

just brought up to the perfect cook.

But probing it, it's still
quite pink and tight on the bone.

I'm not serving the judges
raw chicken,

so I'm cutting off bits
and just throwing that in the curry.

Ugh!

ALDO: Come on, come on, Aldo!
Come on, come on, Aldo!

Come on, come on, Aldo!

I'm taking a big risk
to not unwrapping the fish.

But I just want to present
this way.

I'm not going to take it
out of the paper.

So it's up to you to unwrap it.

It's a present.
You do you, mate.

I just hope it's a perfectly
cooked present. (CHUCKLES)

OK, I have this, this, this.

So, I'm going to start
just plating up,

because I want this to go
really beautiful.

One minute to go!
BILLIE: Come on, guys!

DANIEL: Let's go, guys!
Come on, let's go!

ALVIN: Chicken's looking good.

I finish frying my chicken.

It looks like it's got
a nice, crunchy coating.

I'm happy with my sauce.
It's well balanced.

I've been conservative,

only using the chicken wings
and the drumettes for this round.

Because if we find ourselves
in round two,

we are left with whatever we
haven't used of that ingredient.

JOCK: Ten!

ALL: Nine! Eight! Seven! Six!

Five! Four! Three! Two! One!

That's it!

(WHISTLES)
Great work, guys!

That was tough.
BILLIE: Good job, everyone.

The first dish we want to taste
belongs to Aldo.

(CHEERING)
OK, let's start.

MINDY: Go, Aldo!

Whoo-hoo!

Aldo, what did you make?

So, it's snapper alla Siciliana.

You must be wigging out right now.

You obviously don't know
how that fish is cooked inside.

No.

Whoa. Makes ME nervous.

Should we have a look?

Oh...

It's still pretty hard to tell.

We're going to find out.

Do you wanna have a look?

Aldo...

..what is brilliant is the flavour
that you got into your sauce.

The balance of the anchovies

are at the centre point
of that Mediterranean sauce

with the tomatoes
and everything else.

It's what makes it so delicious.

But...

..the fish was just...
it was a touch over.

And I think it's just
the residual heat

as it sat in the bag
without opening it up.

The beautiful part for me
is how the moisture of the fish

has leached out
into that tomato sauce.

And along with the capers,
the anchovies, the tomatoes,

it's just a seafood wonderland
in there.

The fish is slightly over, though.

Cracking dish, though.
But it's a cracking dish.

Thank you.

Next up, Keyma.
Whoo!

(LAUGHTER)

Loving life.

MINDY: Whoo!
BILLIE: Go, Keyma!

Keyma, talk us through the dish.

This is Peruvian-style tiradito.

It has influences
from Japanese cuisine.

So, it's cut in sashimi style

and it has a ricotta emulsion
as well.

Keyma...

Oh!

Thank you!

We like this version. Very good.

We often say that you should
bottle sauces and sell them.

That there, you could sell.

Straight to the bank with that.

And that's what made your dish.

You were confident
because you did go hard

on how much fish that you used.

You know, a whole side
with two rounds to go.

There ain't too much fish left.

No.

What a day to bring it.

Well done, Keyma.
Thank you!

DANIEL: Come on, Keyma!
Love ya, Keyma. Well done!

Next up, Montana.

Montana, what have you made us?

Chicken curry with a tomato salad.

The curry hasn't had
that time to be finessed

to where it's just
peaking with flavour.

I think you need to make
a smarter choice in round two,

because that could depend on whether
you go into round three or not.

Yeah.
Next up, Alvin.

Alvin, what have you made us?

ALVIN: I made fried chicken.

Decent fried chicken.

With the coating,
it's a little bit uneven

across the whole surface
of the chicken.

And on any other day,
that would be fine,

but this is the nitty-gritty today.

Thanks, mate.
Thanks, Alvin.

Next up, Tommy.

(CHEERING)

Today I made a Vietnamese
chilli salt snapper salad.

Tommy...

..brilliant dish.

I particularly like
the cure on the fish.

It's got a bit of body,
and a chew to it, and a bounce.

Then, onto the salad,

everything that is in there
is crunchy and delicious.

And what ties it all in together,
of course, is the sauce.

I think it's beautiful, mate.

This will be up somewhere
around the top, I can see it.

Well done, mate.
Thanks, guys.

Thanks, guys.
ALDO: Yes, Tommy!

Sarah, let's go.

DANIEL: Come on, Todd. Come on.

SARAH: I am feeling so nervous.

There's already been two
great cured fish dishes.

So I'm just hoping
that I've done enough.

Because only two of us
can be safe from round two.

Sarah, what did you make?

I did a cured snapper with
tempered spices and masala papad.

We all knew that we were
going to get

a few raw or cured
fish dishes today.

You know, nature of the beast -
30-minute cook.

There's been two really epic ones.

We've got three on our hands now,
'cause that is really, really good.

It's another belter.
Thank you. Thank you.

I loved it, too.

I think you were very delicate

with the way that you played
with the spices in this dish.

That's what carried the magic,
I think, for me -

very, very light touch.

And it needed to be
for a dish like that.

Well done.
Thank you.

Nice one, Sarah.
Thank you. Thanks.

Well, you only had 30 minutes
for that first round.

Most of you managed to put
together something super tasty

with the ingredients you chose.

But it came down
to a battle of fish dishes.

One of those dishes blew us away.

That dish...

..belonged to Keyma.

(CHEERING, APPLAUSE)

Oh, my God! It is...
It feels like I'm in the clouds.

(LAUGHS)

The next top dish
was a choice between two -

Tommy...

..and Sarah.

At the end of the day,

we give it to the dish that had
the best dimensions of flavours.

And that dish belonged to Sarah.

(CHEERING, APPLAUSE)

MINDY: Whoo-hoo!

(GROANS)

I don't wanna go into round two!

Unlucky, Tommy.
You just missed out there, mate.

It sucks to be so close
and not get it.

Right, unfortunately,
the four of you,

you're in round two.

This round, you'll have 45 minutes..

..using whatever is left of
either your fish or your chicken.

Again, the best two dishes,

they'll save their makers
from elimination.

And your time starts now.

(CHEERING)

TOMMY: Just missing out in round one
is a double-edged sword.

One, it gives me that confidence
of almost getting up to the gantry.

But two, I have to cook against
Aldo, Alvin and Montana.

Come on, man.

DANIEL: Tommy! Let's go, mate.

KEYMA: Beautiful pineapple. Nice.

Round two, I'm going to make
a canh chua,

which is a Vietnamese fish broth -

tomatoes, tamarind, pineapple.

Canh chua is that perfect harmony
of sweet, sour, spicy and fragrant.

The first thing I've got to do
is start my broth.

The broth needs
to build that flavour.

I'm going to use the fish head
for building that broth flavour.

Crush that head, Tommy!
BILLIE: Nice work, Tommy.

Then I'm going to use the collars

as the main kind of protein
for the dish.

I'm feeling pretty good.

I've just got to motor and make sure
I get this broth working.

Smells good already, Aldo.

I'm going to cook snapper
all'Acqua Pazza my second round.

This dish that I'm making,
it's a Neapolitan classic.

I'm going back to the place
that I love most on the planet.

And it's my home town.

Normally, this dish is based on
using seawater to poach the fish in.

But today, I'm using
mussels and pipis

to replicate the flavour
of the seawater.

Aldo.
How we doing?

What's the round two snapper dish?
All'Acqua Pazza.

What's in yours, man?
What's happening?

I got fish stock started,
just classic, roasting the bone.

From the snapper bones?
From the snapper bone, yeah.

Then I got white onions,
fennel and celery.

Yeah.
Deglazed with white wine.

Just let it cook away.

And you're using, what, one fillet
to sit in the Acqua Pazza?

One fillet, yeah,
to poach in the Acqua Pazza.

After this round, I'm going to have
very little fish left.

So I really hope this dish
will keep me safe from round three.

OK, now, regroup, focus,
think, straight.

I actually made this dish before -

in season 10, on my elimination day.

It didn't end very well because
my Acqua Pazza was over-salty.

So, from round one,
overcooking the fish,

I definitely had a double
redemption today.

Alvin, you got a clove
of garlic there?

Whoo! Yeah!

Whoo! Nice work, Alvin!

ALVIN: I am making a Malaysian-style
roast chicken,

which is called ayam percik.

It's not your typical
roast chicken that you get.

It's more sort of saucy.

It's got that lovely
sort of Malaysian flavours

that I know very well.

This is a Malaysian mum dish.

If there's one thing I know
in this competition,

it's that I can rely on my palate.

And this is definitely
what is going to save me

in round two
from going into round three.

MINDY: Smelling good, Alvin!
You go, girl!

What's she doing?

DANIEL: Is she doing,
like, a stuffed chicken?

Yeah, not sure.

JULIE: It's interesting -
she took the skin off.

I know.

Montana.
Hello.

Hit us with it.

So, chicken skin crumb.
OK.

Um, chicken fat caramel.

Um, cinnamon parfait.

And then I'm playing up on

whether pickled blackberries
or charred plums.

You are doing sweet!
I am doing sweet.

With chicken.
With chicken.

Never thought I'd ever say it.
Yeah...

Wow!

I feel like you have just pushed
all of your chips in, in round two.

Is that how you feel?
Um, yeah.

Definitely.

I've never made chicken
in a dessert before,

so this is the biggest risk
I've taken this kitchen, ever.

You do NOT
want to fall into round three

and you've got 15 minutes
to save yourself.

(SHOUTS OF ENCOURAGEMENT)

Are you going to reduce it much
or what?

Yeah, I'm going to try to reduce
as much as I can, man.

Classic Tommy broth today.
I'm going to play to my strengths.

I'm frying off my fish now.

Garlic oil is on the run.

I'm going to char up
some of my pineapples.

I've just got a few things
running, but they're in the works.

I fry my fish collars
in some of my garlic oil

just to give it that extra layer
of kind of savouriness.

And they're looking pretty good.

Sorry, man.
Sorry. You're right.

I'm working like a madman
in this cook.

I've only got 15 minutes
to do so much.

I have no time to fluff around.

Just cook, cook, cook, cook and cook.

Tommy.
Hey, boys, are you going?
We're great.

I feel like you're going back
to brothland.

Brothland. I'm going to serve
you guys the wings today.

Collars, sweet-sour broth,
garlic oil, chilli,

you know, herbs and toppings.

Just all the good flavours.

It's all about
getting out of round three.

So, I just got to make this dish,

like, really, really popping,
you know?
Sounds good.

Beautiful.
SARAH: Let's go, Aldo.

I need to strain it again
because I want it very clean.

OK, but you've got to get
that fish in, mate.

No matter what,
I need to cook this fish

perfect, spot on,

and my head, it's all over the shop.

Just leave it.
Leave it.

Leave it. Leave it. Leave it.
I'm just checking.

The fish is poaching.

And these are going to be
the longest minutes of my life.

Take a breath. Get ready.

I can hear Mindy screaming,
Sarah yelling as well.

Julie that keeps saying,
"Come on, Aldo."

And I'm getting so overwhelmed.

Shake it off, idiot.

The reality is I don't have enough
fish left to cook in round three.

This fish needs to be perfect.

Oh, my God.

ALVIN: I'm making ayam percik,

which is a little bit
like roast chicken.

So, for this dish,
I'm using the chicken thighs.

I've got the chicken done,
the rice is cooked.

I'm just making my sambal now.

It looks like I'm under control.

Alvin.
Hi.

What are you doing here?
So, I'm making a sambal kelapa,

which is literally
just desiccated coconut.

I'm going to rub
some of the toasted belacan in there.
Yeah.

And then going to have some
lemon juice sort of through there,

and that's it.

So it kind of goes well
with that dish.

So it's like a side hustle.
Chilli?

Yeah, there's chilli as well.
There's chilli powder.

Yeah.
You're, like, hammering chilli?

No, I'm not going to hammer chilli
because this is actually quite mild.

Yeah. Very mild.
Did you want me to hammer the chilli?

No, no, I'm cooking.
I'm cooking the way I cook.

You cook the way you cook.

JULIE: It smells awesome.

Thanks.

Just had to check whether
you're talking about mine.

(JULIE LAUGHS)

I sure am.

In case you haven't noticed,
I am a glass half empty person.

I don't want to be in round three

because then it's just me
and another person.

And those are high odds.

Five minutes to go. Come on!

(SHOUTS OF ENCOURAGEMENT)

Let's go, guys.

DANIEL: That's coming along, Mon.

Alright?
Yes. Got a pretty clear idea.

It's just...it's risky,
but we'll see.

If it pays off...
Yes. That's the plan.

All my elements are done, my crumb's
finished, my caramel's in a jar,

my charred plums are all finished

and that parfait is looking good.

JULIE: Beautiful.

I'm taking a bit of a risk
with this one,

so I've just got to push
and, yeah, make it perfect.

It's chickeny.

It's ready.

The fish is out of the broth.

And I'm definitely sure
that this piece of fish

cooked better than round one.

And I'm happy with that.

I know that the broth,
it's good as well.

So, it's all coming down more
the other guys have done behind me.

Oh, that looks beautiful.

Oh, I'm so happy with that.

I thought my round one dish
was good

but this is taking it
to the next level.

That tastes like,
I bet, out of round three

and hopefully it will keep me safe.

Come on, guys! This is it.

ALL: Ten,

nine, eight,

seven, six,

five, four,

three, two,

one.

Whoo!

Good job, Tommy.

The first dish we'd like to taste
belongs to Aldo.

Go, Aldo!

Let's do it.

Bravo! Whoo!
Go, Aldo!

Aldo, what have you made us?

It's fillet of snapper
all'Acqua Pazza.

It's a classic Neapolitan dish.

It's the dish the fishermen they eat

when they're coming
straight off the ocean,

picking up the fishing, basically.

Good news.
Fish was perfect this time.

Well done on redemption on that.

And then, mate,
it just got better from there.

The broth itself,
although it is subtle,

you get the pipis, you get
the mussels, you get the snapper,

a wisp of tomato,
which works so well with the lemon

and a touch of the anchovy.

It's, like, it's all there and it's
really well done in 45 minutes.

Aldo, great edition
of all'Acqua Pazza.

You can taste the pipis,
you can taste the mussels.

And there's
a beautiful balance in there

from the acidity
and the sweetness of the tomato.

And when that joins together with
the parsley oil, the lemon juice...

I think it's a great dish, mate.
It's a great dish.

Well, done, mate. Thank you.
Thank you, guys.

And next up, it's Alvin.

Alvin, what did you make?

I made ayam percik, sambal kelapa
and coconut rice.

Alvin...

..the chicken itself
is cooked perfectly.

Smart to go to the thighs,

because not only do you get
the luxury of them

being a bit more flexible,

but they also produce a lot of
chicken flavour into that sauce.

And then the sauce,
it's, like, sweet, sour, salty.

And then you get
to the coconut sambal,

which is just littered
with that belacan,

which is just...
gives the funk element to the dish

which we've known to love
from dishes with you.

And your coconut rice is perfect.
Great dish. Just not enough of it.

Listen, it wasn't in the brief
to cook lots of it.

I could have eaten
a whole bowl of that.

Yeah. So could I.
It was super tasty.

Great dish, mate. Well done.
Nice one, Alvin.

Now, Montana with a chicken dessert.
Let's go.

MONTANA: There is so much pressure
riding on this chicken dessert.

Every element, except for that
parfait, is a bit of a gamble.

It just comes down

to whether the judges actually
enjoy the flavour of the dish.

If not, I can guarantee
that round three cook for me.

OK, Montana, what have we got?

Cinnamon parfait, chicken fat
caramel, chicken skin crumb.

So, we have a sweet dish here.
Yeah.

How come?

I just thought if there's any day
to play to my strengths,

it's this round.

I just wanted to stand out, I guess.

Kudos to you.

It's such a brave thing to do

to walk into this kitchen
and cook a chicken skin dessert.

By the sounds of it,
we're going to taste the chicken.

It's just whether or not
it works together on the plate.

Montana...

I can taste chicken. Confirmed.

The parfait is lovely.

And you get the fat
that's inside that caramel

that then coats your mouth

and then the crunch in the crumb
and the chicken skin

sort of reinforces that chicken.

It's actually quite a clever dessert.

Thank you.

The genius thing is the cinnamon,

because it is that savoury spice

that really can work well
with sweet and savoury dishes.

The way you thought about this
is a massive, massive deal.

Chicken skin dessert.

You can tick it off.
Well done, Montana.

Next up, Tommy!
Tommy!

Tommy, what have you made us?

Today, I've made you canh chua
with the snapper wings.

Thank you.

(COUGHS)

Chilli?

No.

I think it was a bit of...
I think it was a scale.

(GROANS)

Oh...

Mate...

Dammit. Dammit. Dammit.

Tommy...

Can't get around it, man.

Cannot get around it.

Like, they're all scales.
Yeah.

Yeah.

It's a shame because the broth,
delicious.

Sweet-and-sour pineapple,
sweet-and-sour blistered tomatoes.

It's still got that beautiful
background hum of the fish head

that I know that you wanted.

Without the scales, a perfect dish.

I've got no issues
with the flavour, Tommy.

I've got no issues
with the way you cooked the wings.

There's just one major problem.

Yeah.
Unlucky, mate.

Thanks, guys.
Thanks, Tommy.

I'm so disappointed in myself.

I definitely know
I'm into round three now.

Tommy, tiny mistake.
Brush it off, mate.

Just get ready, OK?

Yeah.

(SIGHS)

Alright, Tommy, we already know
that you're into round three.

The rest of you made our decision
today very difficult,

but...

..there were two dishes
that were simply better.

And those dishes were cooked by...

..Aldo...

..and...

..Montana.

Congratulations. You two are safe.

Unfortunately, that means, Alvin,

you'll be joining Tommy
in round three.

Tommy and Alvin,
we're giving you one hour

to cook us a dish with whatever is
remaining of your chosen ingredient.

You two have one last chance.

Bring us a dish
that will save you from elimination.

Yep.

Your 60 minutes starts now.

(SHOUTS OF ENCOURAGEMENT)

Going up against Tommy
isn't a good feeling.

Tommy is such a lovable character.

He's like a little brother.

It's come to a part of the
competition where we're all so close.

Every elimination
is going to cut deep.

But this is particularly deeper
because this is just me and Tommy.

I hate it that I find myself in this
position where I'm battling him.

And he's a titan.

Go, Alvin.

But I don't want to go home.

I need to really go for it.

He isn't doing drunken chicken,
is he?

I need to bring out the big guns.

For round three I'm going to make
Drunken Chicken 2.0.

(CHEERING)

ALDO: Yes, Alvin.

You know it from my season.

It was one of my first challenges
of childhood memories.

And I won the challenge.

My dish is called
Drunken and Bruised.

Mmm.

Mate...

Thank you.

Ohh! That is amazing.

Thanks very much.

Back in season two
the recipe was so popular,

there was a national shortage
of Shaoxing wine.

And in Asian shops everywhere,

there is a little board

that says 'Alvin's Drunken Chicken
ingredients here'.

So, this is a good tribute
to what made me in the show.

In fact, I still have people
recognising me from Drunken Chicken

rather than my actual name.

I'm hoping Drunken Chicken 2.0 can
keep me safe from this elimination.

Pretty cool, hey?
DANIEL: Oh, I just got goosebumps.

Goosebumps.
Yeah.

Let's go, Tommy!
Go, Tommy!

(CHEERING AND APPLAUSE)

TOMMY: Going up against Alvin...

..is absolutely gut-wrenching.

We have this kind of brotherly
relationship,

and I would be so devastated
to send Alvin home today.

I think I overheard Alvin
doing a drunken chicken.

Look, that's an amazing dish,
but so is this.

Good on you, Tommy!
BILLIE: Come on, Tommy!

Today I'm making banh can ca kho,
a dish from where my mum grew up.

It's really special to me
just because it makes me feel

a little bit more connected
to my mum.

Fish in a caramelised
fish kind of broth/sauce.

I'm going to make this banh can
out of this.

So it's like a crispy rice cake,
spring onion on top, oil.

You kind of dip
and just have fun with it

and it's just a really,
really tasty dish.

I'm choosing to make this dish
for round three

because I love Vietnamese food.

I'm using, you know,
my Vietnamese heritage.

And it is good enough.

MONTANA: Nice, Tommy.

I'm fighting today.

And, look, the best cook wins today,
and that...that's all that matters.

Come on, Alvin.

So I'm working on
the drunken chicken.

I've got some skin
that I'm sort of toasting up.

I have enough chicken left
for round three,

so my miserly ways in round one
and round two paid off.

Alvin.
Alvin.

Hi.
Shaoxing wine, peanuts, garlic.

You're going there, aren't you?
I'm going there. I have no choice.

Are we drunken chicken?
We're drunken chickening, yes.

Oooh!

Mate, if ever there was a day
to bring it out, it's...it's today.

This was an internet sensation
back in your season, if I recall.

Yes. Yes.

It's the same version,
except I'm sort of obviously

going to pimp it up a little bit.

What's different about 2.0?

So I'm going to poach
the, um...the chicken breasts

and then it's going to be shredded.

And then I'm going to pile it up
with the bruised salad

with a lovely sort of sesame oil,
palm sugar, lime juice, fish sauce,

sort of dressing, so it's going to
really smack you in the face.

Will there be any of the...
any of the liquor, or...?

Yeah, so I'm going to see what I can
do with the liquor,

because if I can sort of have the
liquor at the bottom of the plate

as well, or the bowl,
that'll be lovely.

I'm excited.
I'm pumped.

I'm pumped.
I'm excited.

Not just because you're making
drunken chicken,

but I'm excited about 2.0.

(LAUGHS) I hope you like it.

Jock and Andy
were not in my season,

and I know they haven't
tasted my drunken chicken.

So there's a big risk that...
there's a lot of expectations,

and high expectations
sometimes can be quite fatal.

And here's the clincher.

I have not made the dish
since season 2

because I couldn't bring myself
to making the dish again

because it was such a hit.

So I will be devastated

if the dish that made me
somewhat famous all 12 years ago

is going to be the dish
that sends me home today.

30 minutes to go.
Come on, fellas!

BILLIE: Go, Tommy!
KEYMA: Go, Alvin!

This challenge is brutal.

It's all looking great, Alvin.

We're all in shock to see Tommy
and Alvin down there cooking.

ALDO: Go, Tommy. Go, Alvin.

For Alvin and Tommy
to get through this round,

their only strategy can be...

..do what you know, do what you love

and do it the very best way
you know how.

I feel terrible
going up against Alvin.

It just sucks to go after someone
that you're so close to.

How are you going, Tommy?

Tommy?

How are you doing?
I'm good, mate.

How are you doing, man?

Yeah, you know. Hanging in there.

Hanging in?
Yeah.

JULIE: You're both going great.

Everything in this whole competition
has led up to this cook.

Being able to cook the food
that my mum has taught me...

(EXHALES HEAVILY) ..it's so special,
you know?

I'm making the rice cakes here,
you know,

and it's just all about, you know,
that crispy and soft, pillowy stuff

that kind of really goes
with the fish.

The rice cakes are one of the main
elements of my dish.

You get the rice cakes
and you dip it into the sauce broth.

It soaks up all that flavour.

You get a little bit of fish
and mango, eat it all together

and it's just heavenly.

Just got to wait for them
to crisp up all the way through

and then I can move on.

This is going to be a purler.
Round three.

Yeah.
Unbelievable.

Alvin.

Drunken chicken.
The dish that broke the internet.

The fact that it's 2.0 excites me.

I feel like now it's all down to

how he uses the rest of that chicken
in round three.

It's the same that can be said
for Tommy in the back there.

After round two, he had one half
of the fish.

He's already used the backbones
and that in his broth,

and I feel like he's going to poach
the whole fillet side as well.

The good thing is we've got
a fight on our hands.

Oh, totally.
So, see how this plays out.

Go, Tommy.

JULIE: Go, Tommy.

I think I've done pretty well
to prove

that I deserve to be in top 10
of this season.

This dish definitely shows off
quite a lot of skill.

If I execute, it will be amazing

and I think it will be my ticket
into top nine.

BOTH: Tommy.
Hey, boys.

How are you going?
Good.

Mate, you are hustlin'!
I am hustling. I need to hustle.

I need to make sure everything
is perfect today

because I'm going up against Alvin.

JOCK: What's in there so far?

Um, so, caramelising sugar, so,
sugar's caramelising with some oil,

onions and garlic, and then
I just put some water into it.

Got it.
So you're going to poach
the fish in the broth?

I'm going to poach it maybe whole.
Right.

And then so that you can just
cut it, then have it as...

Right, so we kind of flake it off...
Yeah.

..put it into the rice cake,
salad on top.

And then just put it
in the soup. Yep.

Gotcha. It all sounds epic,
but this has to be all-time good...

Yeah.
..to keep you in the competition.

That's probably a challenge today.
Yeah, it is definitely my challenge.

And I'm, you know,
just going to have to bring it.

You got a lot to do, mate,
and not much time left to do it.

Thanks, guys.
BILLIE: Go, Tommy.

JULIE: Come on, Tommy!
ALDO: Go, Tommy!

That little pan's
really smoking, Tommy.

I go check on the banh cans

and they are sticking to the pan
like nothing ever.

I'm definitely worried.

I've already got a lot on my plate

and now I've got to fix
these banh cans.

Part of the process is always,
you know, the first pancake

is always crap.

So I just need to move on, get these
out so I can get the next batch in.

I have to be careful
about these rice cakes

not taking over this whole cook.

I've still got my fish broth,
my fish and my green mango salad

to work on.

MINDY: Tommy, do you want to do,
like, one small test one

so you don't destroy the pan again?

No, I'm OK. I have time.
You good?

DANIEL: You know
what you're doing, man.

Yeah, you got it.

(SIGHS)

Focus.

JULIE: Just focus.
Doing well, mate. Keep going.

So with all these things
that I've worked on,

so far, drunken chicken 2.0
is pretty much 90% a replica
of season 2.

So the difference
is in the poaching liquid.

So, I'm going to turn
the poaching liquid into a broth.

In season 2, I took it as is,

but now what I want to do is to take
a little bit of the poaching liquid

and make sure I amp the flavour

because I really need
a hum of heat sort of through it.

I add bird's eye chilli,
balance it with a bit of sugar

and a bit of rice wine vinegar
as well.

It will carry the flavour through
with the chicken and the salad.

Ooh.

I quite like that.

Did you like that
or did you not like that?

No, I quite like that.

Just... I'm just working on it.

So is this, like,
the drunken chicken syrup?

It's supposed to be
more like a broth.

OK.
Yeah.

Right.
But I'm just playing with
the balance at the moment.

Are you excited?

I'm excited, actually.

We are excited.

This is a battle,
and I love a battle.

It's really hard
going against Tommy.

There's a 50% chance of going home.

Why is it hard?
'Cause he's...he's a gun!

So are you.
Oh...

Eh...

OK. So am I. (LAUGHS)

Thanks, Jock.
Good luck.

Go, Alvin.
Come on, Alvin.

BILLIE: What does Marco say?
"Fingers are made for burning."

JULIE: Get the ice ball
out of the fridge.

It's alright, Julie.
I don't need feelings anymore.

(LAUGHTER)

It's all numb from the neck down.

Come on, Tommy.
Let's do it, mate.

I check on my second batch of rice
cakes and they're still sticking,

but I think I can salvage
a few of them.

Is that the cakes?
Yeah, yeah.

They're not that great, man,
but I'm OK.

I'll just quickly do this to them.

Push on, Tommy.
Come on, Tommy.
Thank you.

DANIEL: Come on, mate.
You can do it.

(CHEERING)
BILLIE: Go, Tommy!

The rice cakes were starting
to look OK.

KEYMA: Just give all your attention
to that fish.

I need to really just dig deep
and finish off my dish.

DANIEL: How long are you
putting the fish in for?
Two minutes.

We wanted a battle,
and that's what we've got.

Only five minutes to go!

(CHEERING, APPLAUSE)

Let's go, Tommy!

It would mean so much for me
to stay in the competition.

ALDO: Lovely, Tommy.

MasterChef has been, you know, my
whole life for about two years now.

There's something deep in my heart

that I feel like
a sense of belonging with food,

and MasterChef has given me this
opportunity to explore that passion.

DANIEL: Just give it a poke, man,
to see if it's all...

Huh?
If it...

Just give it that poke,
like you did last time.

Yep. Tick. Tick, tick, tick,
tick, tick, tick.

OK.
That's it, mate. Good on you.

Just think.
Just think about
these last minutes, yeah?

Finish strong, mate.

MONTANA: Looks good, Alvin.

Plating up my dish,

I have to make sure
that the drunken chicken 2.0,

it is done to perfection.

I'm feeling the pressure.

The risk of doing this dish
and have it judged

and not live up to its standards...

..could obliterate the legacy
that is the drunken chicken.

That looks beautiful, Alvin.

With not long to go,

I taste the dish as a whole.

It tastes like how I remember it...

Ooh!

..but better.

Shit, that is good.

It transports me back
to 12 years ago in this kitchen.

I'm back in the MasterChef
kitchen in 2010.

That is amazing.
Thanks very much.

I'm back in my mum's dining room,
just drinking soup.

It's all sorts of emotion
in a positive way.

(SNIFFLES)
JULIE: It's alright, mate.

It's overwhelming.

This dish just changed my life

where it just...

..changed my life for the better.

You've done great, Alvin.

It's been such a battle
going through this competition...

BILLIE: Looks beautiful, Alvin.

..wondering whether you belong.

And every now and then, you create
dishes like this and you think...

(SNIFFLES) .."I bloody belong."

Here we go.

Ten, nine...

ALL: ..eight, seven,

six, five, four,

three, two, one!

JOCK: That's it!
(APPLAUSE, CHEERING)

TOMMY: There's a lot of emotion
at the end of this cook.

And it's just...it just really sucks

to have to go up against somebody
that you really like.

Well done.
Thanks, Jock.

Well done, Tommy.
You good?

Yeah.
You alright?

Just crazy hectic at the end, man.

JULIE: There are so many reasons
for this level of emotion.

Yeah, it's a cooking show...

..but it's so much more than that.

You invest so much to be here

and you want so much for the food
that means something to you

to translate into something
beautiful for somebody else.

It's difficult to describe
how much that comes to matter.

We care about it.
The judges care about it.

Everybody involved in this whole
process is feeling this.

It is what it is, right?

Good luck, Tommy.

Thanks, Alvin.

The nerves are all-time high.

Knowing that Alvin is doing a dish

that propelled him
into the limelight

is scary.

But I know my dish is good enough.

As long as everything
is really, really perfect.

Hey, boys.
BOTH: Tommy.

What's going on?

ANDY: A lot.

A lot is going on, isn't it?

Tommy, what did you cook?

Today I made banh can with a ca kho,
and mango salad.

That was a tough cook, wasn't it?
Mm. That was a TOUGH cook.

I reckon one of the toughest
I've ever been in.

Going through three cooks in a row

and just having those ups and downs
just really gets to you.

There's a lot of emotion that came
out from both you and Alvin

after the cook.

Oh, it's...it's a lot of pressure
and...

..it's hard cooking against
one other person.

Was it because you know
how good he is?

Yeah. And it's...I know...

It's because I know
how good Alvin is

and I know how much
I need to perfect this dish.

The smallest error could mean
that it's my last dish.

I don't want to go home,
and it's just...

(SIGHS) It's so scary.

Mm. We'll taste.

Do you want to broth it?

Thanks, mate.
Thank you.

Cheers, Tommy.
Peace out, guys.

Enjoy your meal.

It looks quite...quite a tidy
little set-up, doesn't it?

Interesting.

He's cooked the fish beautifully.

I was worried for him
because that fish went in

with, like, six minutes to go
and there was a still lot going on.

So my fear was
it may have slipped from him,

but it didn't, which is great.

The broth is delicious.

I love how he kind of caramelised
the sugars in it early

to give that really dark colour,
because it's got a lot of body.

The snapper was cooked perfectly.

You know, it was a really nice
set of pave of fish

down underneath that salad.

The salad was nice enough -
bit of herbs and some shredded mango,

bit of chilli, a nice amount of heat.

The real problem
lies in the rice cakes.
Yeah.

Slightly undercooked.

This is a good dish,
but it's not Tommy's best.

No.

And who knows
where that'll land him?

Good luck, man.

Thanks, Tommy.

This is it.

Looking at Drunken Chicken 2.0,

I'm really proud of
how far it's actually come

compared to the original version,

but I'm nervous presenting this
to these judges.

They have no frame of reference of
what the original version was like

and they have ALL the expectation.

What if it's a one-hit wonder?

Alvin.
Hello.

Tell me what you cooked.

I made drunken chicken 2.0.

That was an emotional end
to a long day.

Yeah, yeah.

It's been a full-on day.

Would you say round three
was really more of a mental challenge

than it was a cooking challenge?

Yeah. Round three,
definitely more...

..more of a mental challenge
just because it's...

..you know, like, we...

(CHUCKLES) I don't think 'surviving'
is the right word.

We survived the first two rounds,

but then, you know,
the third round is like,
"This is it," you know?

Like, it's...it's the...it's
the finish line, no matter what.

This drunken chicken
will either send you home

or it will revive that hit
that happened all those years ago.

Yeah, well, if it is the latter,

then it's exactly what I felt
when I cooked that dish.

It's... (EXHALES HEAVILY)

It was...it was quite the spark
that it rekindled.

Alright.

Do you want to, uh...
I would love to.

..sauce her up?

See you.
Thank you.

That was full-on.

Oh!

Well...it looks the part.

It does.

I don't think I've had so much
anticipation about eating a dish.

Me neither.
Like, talk about build-up.

Yeah.

That was spectacular.

I didn't taste the original one
that he cooked, obviously,

but THAT - that's something else.

It's beyond drunken chicken.

It's perfect,
it's moist, it's tender,

it's giving your palate a hug

while it talks to you about
the Shaoxing wine and the chilli.

It's very clever.

What he's done
is taken drunken chicken

and...you know, this isn't
a cover version -

it's like...
It's a whole new band.

The drunken chicken broth
is, like...

..incredible.

You know? It's a real expression
of how good his palate is.

And then when it's combined
with the pulled chicken breasts,

with the tang of the green mango,
the beans and all of the herbs,

that's when the whole symphony
starts to really go hard.

You know what it's like?

Dolly Parton sang... What was the
song - I Will Always Love You?

Yeah.
Great song.

Smashing.
Dolly Parton smashed it.

Then along came Whitney Houston and
just smashed her out of the water.

That bowl
is the Whitney Houston version.

Couldn't agree more.

Alvin's brought us quite possibly
the best dish he has ever made
in his life.

You know what?
I'm getting shares in Shaoxing wine.

(LAUGHS)

Tommy versus Alvin.

This was a MasterChef battle
for the ages.

Regardless of the results today,
fellas, a titan is going home.

Tommy.

Your fish, the snapper...

Yep.

It was cooked beautifully.

The broth was tasty.

But where your dish fell short
were the rice cakes.

Alvin.

You took a big gamble,

bringing us a new version
of the dish that made you.

We think that it might be
the best dish that you've ever cooked

in your entire life.

It was truly phenomenal.

And I'm sorry, Tommy...

..Alvin's dish was unbeatable...

..and that means you're going home.

Tommy, we are losing a favourite
today in many more ways than one.

Your talent speaks for yourself.

It has done the whole time
you've been in this place.

Mate, you are quite simply
the best Vietnamese cook

that we've ever seen
in this competition.

You've impacted MasterChef in more
ways than you'll ever realise, mate.

Jules...

I...I love Tommy.

You can't not love Tommy.

I loved him before I met him
from watching him last season.

And I love his little boy.

His little boy calls me Uncle Julie.
(OTHERS LAUGH)

And, um...he's family to me.

Thank you.

Alvin, how would you describe
this guy?

Um... (CLEARS THROAT)

It was always tough
battling against Tommy.

And I know he cooks, like,
banging dishes

every time
he comes into that kitchen.

So...it's not a victory to me.

It's...it's like cooking against
a brother who's just pure joy.

Although I'm so gutted
that I'm leaving,

I've got big things at home,
you know?

I've got big news.

My partner, Winnie, and I are
expecting another little one.

There you are!
Ah-ha-ha! Mate!

Don't worry about it, you know?
No more...no more tears.

I'm just so happy
for my whole experience.

Tommy, unfortunately, mate,
it's time to say goodbye.

(SIGHS) It is here.
Gonna be a big one.

Although today wasn't my day...

..I'm leaving this competition
with my head held up high.

Love you, mate.

I'm so proud of what I've done
on this show.

I've made classic, traditional
Vietnamese food,

and I've shared it with Australia

and I'm so happy
that I've been able to do that.

Thank you.

I love you all.

Give it up for Tommy, everybody!
(APPLAUSE, CHEERING)

VOICEOVER: This week
on MasterChef Australia,

the mystery boxes
are getting bigger.

ANDY: It's going to be
a sizeable challenge.

I feel like it's a whole
creature of some sort.

And so are the expectations.

DANIEL: The pressure of
the competition is incredible

because I'm so out of my depth.

But the biggest shock...

No.
It can't be.

Oh, my God!

..will come from
their toughest critics yet.

Captions by Red Bee Media