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[Assistant] And I'm remembering Maggie's direction that there needs to be flavour in everything. So I'm tasting everything. A little bit more salt. The flatbreads taste beautiful. The hummus is so perfectly balanced. That's nice there.


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[Assistant] Time's up, the baskets just start flying out, and it's just this smooth production line going down from Nicole, from me to Steph, to him, and they're just absolutely smashing it out.


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[Assistant] So we have a chicken sandwich. Quiche Lorraine.


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[Assistant] A caprese salad, a brownie with a mascarpone cream, some hummus, and flatbreads.


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[Assistant] Alright. I know about halfway through, cherries. Beautiful. Thanks, Ben.


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[Assistant] We're trying to make the best of it right now and take what the weather gives us.


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[Assistant] Not sure if that's one we've sampled or not, to be honest.


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[Assistant] It's hard to see the darts in the water here. I saw where it landed, but I just gotta go slowly.


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[Assistant] So on that shot what happened was, uh, instead of hitting it flush on the side, he kinda hit it and skimmed off of it. So what you see is just some of the skin sticking out. It didn't get a big blur sample.


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[Assistant] To be honest, nothing surprised me. When I go to shop, those are very regular items I would buy. The only thing that stood out was the soda water, but if Australia loves it, it's in a box.


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[Assistant] I don't have my family around. I really, I'm a very touchy-feely person. My family always had the faith in me. They said, Mom, you're gonna go all the way. We believe in you.


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[Assistant] Now I have to come up with something innovative to grab attention of the judges. I'm going to try something new. I reserved a bit of skin and I used soda water to make a tempura from the salmon skin.


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[Assistant] My salsa and vinaigrette, strawberries, tomatoes. It might be a little bit out there, but I'm trusting my palate. I'm happy with the confit salmon, crispy skin, tempura. Hopefully that's gonna be good enough for the judges to notice and test it.


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[Assistant] I made confit salmon with crispy skin, tempura crisp up skin, strawberry vinaigrette with strawberry and tomato coriander salsa.


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[Assistant] My granita is done. Water, seed, brittle, done. I need to bring the dish together. I want my, my little panacora to sit nice and proud on a plate. It's the centerpiece of the dish.


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[Assistant] My panna cotta didn't set. Oh, gone.


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[Assistant] Half set, Tana Koda, Milo and Franjali Koppala.


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[Assistant] Come on, Larry. Come on guys, keep pushing. Mmm, it's pretty good.


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[Assistant] I'm in Unity challenge today and top 10 is just around the corner, just right there. I can see it. I can touch it. I'm going to do everything to make it to top 10. Hey boys, how are you? Yes.


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[Assistant] Ice cream and ice cream corn. I love baking, I love ice cream. It's right up my alley.


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[Assistant] I'm going to do like a cannoli type of deep fried corn, really bubbly and crunchy for my ice cream to sit on.


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[Assistant] But lemongrass and kaffir lime, they're like a marriage in a heaven.


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[Assistant] I don't like losing opportunities. I really want to go for it today.


[User] Please transcribe this text

[Assistant] Welcome, I'm Bob Sedgwick, Professor of Computer Science at Princeton. Uh, this is our online course, Algorithms, developed by myself and Kevin Wayne here at Princeton. We're gonna start with an overview.


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[Assistant] Uh, discussion of why you might want to study algorithms, uh, and then a little bit of discussion about the resources that you need to take this course.


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[Assistant] We're going to concentrate on programming and problem solving in the context of real applications. And our focus is going to be on two things. Algorithms, which are methods for solving problems, and data structures, which store the information associated with the problem and go hands in hands with algorithms.


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[Assistant] These are the basic topics that we'll cover in part one and part two of the course. The first part is data types, sorting and searching.


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[Assistant] We'll consider a number of data structures and algorithms that are basic to all the methods we consider, including stacks, queues, bags, and priority queues.


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[Assistant] Then we'll consider classic algorithms for sorting, putting things in order. That's quick sort, merge sort, heap sort, and radix sorts. And we'll consider classic methods for searching, uh, including binary search trees, red-black binary search trees, and hash tables.


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[Assistant] The second part of the course is for more advanced algorithms, including graph algorithms, classic graph searching algorithms, minimum spanning tree, and shortest paths algorithms.


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[Assistant] Algorithms for processing strings, including regular expressions, uh, and data compression. And then some advanced algorithms that make use of the basic algorithms that we developed earlier in the course.


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[Assistant] So why should one study algorithms? Well, their input impact is very broad and far reaching.


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[Assistant] From the internet to biology to commercial computing, computer graphics, security, multimedia, social networks, and scientific applications, algorithms are all around us.


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[Assistant] Uh, they're used for movies and video games, for particle collision simulation, they're used to study the genome, in all manner of other applications.


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[Assistant] So that's one important reason to study algorithms. Their impact is broad and far reaching.


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[Assistant] Algorithms are also interesting to study because they have ancient roots. The first algorithm we study goes back to 300 BC, dating at least to Euclid.


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[Assistant] The concept of an algorithm was formalized, actually here at Princeton, by Church and Turing in the 1930s. But most algorithms that we consider were discovered in recent decades. In fact, some were discovered by undergraduates in a course like this. And there's plenty of other algorithms waiting to be discovered by students like you.


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[Assistant] The main reason that people study algorithms is to be able to solve problems that could not otherwise be addressed.


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[Assistant] For example, in the first lecture we're going to talk about the network connectivity problem.


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[Assistant] Where the problem is, given a large set of items that are connected together pairwise, uh, is there a way to get from one to another with a path through the connections?


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[Assistant] As you can see from this example, it's not clear whether or not there's such a path. We need a computer program to do it. In fact, we need an efficient algorithm to do it.


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[Assistant] Another reason to study algorithms is for intellectual stimulation.


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[Assistant] Algorithms are very interesting objects to study. Don Knuth, who wrote several books on algorithms and was a pioneer in the field, said that an algorithm must be seen to be believed. You can't just think about an algorithm, you have to work with it.


[User] Please transcribe this text

[Assistant] Another quote from Francis Sullivan says the great algorithms are the poetry of computation. Just like verse, they can be terse, elusive, dense, and even mysterious. But once unlocked, they cast a brilliant new light on some aspect of computing. Algorithms are interesting for intellectual stimulation.


[User] Please transcribe this text

[Assistant] Another reason many people study algorithms, and I suspect many of you, is it's necessary to understand good algorithms, efficient algorithms, and good data structures in order to be a proficient programmer.


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[Assistant] Linus Torvalds who created Linux says that the difference between a bad programmer and a good one is whether he considers his code or his data structures more important. Bad programmers worry about the code, good programmers worry about data structures and their relationships. And I might add the algorithms that process them.


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[Assistant] Nicholas Wirth, another pioneer in computer science, wrote a famous book called Algorithms plus Data Structures equals Program.


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[Assistant] Another reason nowadays to study algorithms is that they have become a common language for understanding, uh, nature. Algorithms are computational models and algorithmic models are replacing mathematical models in scientific inquiry.


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[Assistant] In the 20th century, math, scientists developed mathematical models to try to understand natural phenomena.


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[Assistant] It soon became clear that those mathematical models were difficult to solve. It was difficult to create solutions, uh, to be able to test hypotheses against natural phenomena.


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[Assistant] So more and more and more nowadays people are developing computational models where they attempt to simulate what might be happening in nature in order to try to better understand it. Algorithms play an extremely important role in this process and we'll see some examples of this in this course.


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[Assistant] So here's a bunch of reasons that I just went through for studying algorithms. They're impacts broad and far reaching, they have old roots and present new opportunities, they allow us to solve problems that could not otherwise be addressed.


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[Assistant] You can use them for intellectual stimulation to become a proficient programmer. They might unlock the secrets of life in the universe and they're good for fun and profit.


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[Assistant] In fact, a programmer might ask, why study anything else?


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[Assistant] Well, there's plenty of good reasons to study other things, but I'll submit there's no good reason not to study algorithms.


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[Assistant] So for this course we have, uh, two resources that I want to talk about and make sure that people are familiar with before entering into the content.


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[Assistant] Uh, this is a publishing model that Kevin Wayne and I developed and have been using for many years and we think it's a very effective way to support the kinds of lectures that we're going to be giving in this course.


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[Assistant] Uh, down at the bottom, and it's optional for this course, we have a textbook. It's a traditional textbook that extensively covers the topics in the course. In fact, many more topics than we can present in lectures.


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[Assistant] And then supporting that textbook is free online material that we call the book site. You can go to the book site to see the lecture slides, but more important, there's code, there's exercises, there's a great deal of information there. In fact, maybe ten times what's in the book, including a summary of the content.


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[Assistant] People often ask about prerequisites. We're assuming that people who take this course know how to program. Know the basics of loops, arrays, functions. They have some exposure to object-oriented programming and recursion.


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[Assistant] We use the Java language, but we don't dwell on details of Java. We mostly use it as an expository language. We do some math, but not advanced math.


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[Assistant] Uhm, if you want to review the material that we think is prerequisite to the material in this course, you can do a quick review by looking at sections 1.1 and 1.2 of the book.


[User] Please transcribe this text

[Assistant] Uh, either at the book site, uh, or in the textbook. If you want an in-depth review, we have a full textbook called An Introduction to Programming in Java, An Interdisciplinary Approach. There's a book site, uh, and a textbook as well.


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[Assistant] Damn it. You gotta be going faster than that, Joey.


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[Assistant] She's beating herself up. She stays in that frame of mind we could be here for a really long time.


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[Assistant] I want to stay in this competition as long as I can.


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[Assistant] To hear the story about what Massimo is doing to help the community to feed the hunger people


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[Assistant] I can see those four ingredients, milk, banana, bread and lettuce.


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[Assistant] My brain is so blank at the moment I just cannot think. I really have no idea what I'm gonna cook today.


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[Assistant] Right now I'm a little bit overwhelmed. I finally decided to use the bread.


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[Assistant] Go Tati. Come on Tati. Everyone else is busy in the kitchen and I haven't even started.


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[Assistant] Uhm, this is gonna be, uhm,


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[Assistant] I know you, you're exactly right. I was in this when you taught me about your project.


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[Assistant] After getting a really warm hug from Massimo, I just feel so much better and I feel much calmer and I suddenly have an idea. I just wanna bring a really good dish for him.


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[Assistant] Normally in Indonesia we use a lot of different veggies to make gado gado. And I'm gonna incorporate this so that I can make use of the, uh, bread.


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[Assistant] For the bread, with the inside part, the soft part, basically I'm going to make bread crumb for my mushroom.


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[Assistant] And the oxide crusty one, I'm going to make a crusty crouton.


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[Assistant] My bread crumb is in the oven, so now I'm going to start working on typical radicchio.


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[Assistant] I basically pickle it with, uhm, apple cider vinegar, sugar, and a bit of salt.


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[Assistant] I was a bit overwhelmed at the beginning. Having Massimo here, liking my ideas, it's really boost my spirit.


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[Assistant] Thank you, Suiha. Gado gado is Indonesian style salad.


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[Assistant] My bread crumb is in the oven and my radicchio is pickling, so now I'm going to start working on the peanut sauce.


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[Assistant] I blend up the chili, garlic, peanuts, coffee, limes. And then I mix them together with some water.


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[Assistant] I look at the ingredients I have on my pants and I'm thinking,


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[Assistant] How can I actually use all these ingredients in one dish without having to waste them too much?


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[Assistant] And also with the letters, I'm just gonna use the outside layer part because they are still beautiful and we can make something out of it.


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[Assistant] Only five minutes left and Carrie asked me if I'm going to make banana chips from the green banana and I thought, I really don't have time.


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[Assistant] But then this is my elimination. I have to push myself.


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[Assistant] I run to get the green banana and then I slice them and then fry them.


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[Assistant] Walking my distance to the judges, I feel I'm so proud of myself today that I have


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[Assistant] Done the right thing by using the ingredients in a smart way.


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[Assistant] 33% of what we produce goes to waste.


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[Assistant] And my question was, how can we fight food waste?


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[Assistant] So for six months, we invite all the most influential chefs in the world in Milan to cook with food waste for the people in need.


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[Assistant] To give them the second chance in life, you know?


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[Assistant] But most of everything for to communicate to the world that with a simple different action, we can really make the difference in life.


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[Assistant] You have to ask question to ingredients. Dear ingredient, what you can do for me? You know, you have to listen to the ingredient. The ingredient are talking to you. Good luck. Your time starts now.


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[Assistant] With some, uh, you know, sugar, milk, and breadcrumbs, we create an ice cream of dulce de leche.


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[Assistant] Guys, you have one hour to go.


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[Assistant] Think about this, with those green bananas, I know you're not your tradition, but with those green bananas they can be used instead of this.


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[Assistant] You're using those bananas instead of this. The skin? Yeah, no. Everything. Everything. You know, as I said.


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[Assistant] Think about this. With those green bananas, use instead of this.


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[Assistant] She didn't even use, uh, the head, uh, you know, eh, eh, you know.


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[Assistant] She went very easy, you know. She got the milk and that's it. And, uh, she could use, uh,


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[Assistant] I got goose bumps. You know what? Reminds me of my grandmother.


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[Assistant] You know, they invite me in every single, you know, TV show or stuff like that. I always say no. But MasterChef Australia, yes. Oh, that's lovely.


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[Assistant] He cook just two eggs, he broke one, and he left the egg there.


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[Assistant] It was very complex, but it looks very simple.


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[Assistant] Some, uh, crystal salt inside that fix all the flavors.


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[Assistant] But when you go here and you taste that crumble, this part is like amazing, amazing.


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[Assistant] In the way this plate has been created is the most complex of them.


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[Assistant] They really get the message deeply.


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[Assistant] In, uh, in their stomach, in their heart, in their mind. Amazing.


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[Assistant] I had such a good time, great energy. You guys, uh, rock. Really. I really love you guys.


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[Assistant] Could be my last day in the kitchen. But if it is, I'll make it the most glorious day I've had so far.


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[Assistant] It's really exciting being this close. Top 10 is the place that everyone wants to be.


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[Assistant] Desserts and I are best friends when someone else does the dessert and I do the eating.


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[Assistant] But a lot of Indian cooking uses traditional forms of sweetness, such as honey. So this is actually a blessing in disguise because now I can go back to Indian cooking.


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[Assistant] I mix my milk, cream and rice together and put this on a gentle simmer.


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[Assistant] I'm actually not reinventing the cure. I'm doing something that's classical and traditional. The only thing that I'm changing today is I'm using raw honey as my sweetener.


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[Assistant] Here traditionally is a very time intensive dish. It takes hours and hours to cook on a very low flame. But I've just reduced the quantity so that I can do that job in a few minutes. I hope it's worth it. I'm basically betting it entirely on the success of this pudding.


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[Assistant] I'm cooking a traditional Indian rice pudding called Kheer, sweetened with honey. And I'm also going to be serving it with a savory fried flatbread called Puri. The rice in a Kheer is the most important element. The rice, milk, cream should all come together in a beautiful emulsion. Very rich and very creamy.


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[Assistant] The rice pudding is not thickening. 30 minutes to go. My rice pudding should be thickening by now.


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[Assistant] This is a big problem. I should have used a slightly different rice. I'm gambling here on the quantities that I have used and I hope that's just enough to cook in time. The Kheer pudding is pretty much my entire dish. If this doesn't come out perfectly, I will be going home.


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[Assistant] The rice pudding is not thickening. 30 minutes to go. My rice pudding should be thickening by now. This is a big problem. I should have used a slightly different rice.


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[Assistant] I'm gambling here on the quantities that I have used and I hope that's just enough to cook the kheer in time.


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[Assistant] A lot is riding on this rice pudding, thickening pretty much the entry into top 10. Finally, my rice pudding thickens.


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[Assistant] Oh yes, Sandeep. Oh, unbelievable.


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[Assistant] But as I taste my rice pudding, I sense that it does not have enough flavor in it.


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[Assistant] I add a pinch more of Cardamom. I'm going to add some more Saffron, but I have to be careful not to overpower it with Saffron.


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[Assistant] Traditionally, kheer or the Indian rice pudding is always eaten with a fried flatbread called puri. The fried bread brings the savory and the crunchy element into this dessert.


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[Assistant] That's how this dish comes together. I have to roll them thick enough so that they flop up in the ghee and thin enough that they still remain crunchy. I put my puri into the ghee. I wait for it to rise up.


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[Assistant] My puris are looking great. They look just crunchy enough on the outside and I'm pretty sure they're very soft in the middle.


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[Assistant] I'll try to make it a bit more modern looking, adding some elements such as edible silver leaf on it. Hopefully it should look good enough to take me through.


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[Assistant] This was an intense cook. I chose a dish which was traditionally very hard to make in this point of time, but I'm proud of myself.


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[Assistant] I'm pitted against some of the best dessert cooks that exist in this season of MasterChef, and I am really worried.


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[Assistant] Every time I've tried to push the boundaries of wanting to do something different, I'm just scared of...


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[Assistant] I hope the faith flavors are redeeming me.


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[Assistant] I'm just humbled by the love that I got from everybody. It's been a dream. I'm living my dream.


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[Assistant] But I'm not disappointed. I'm just proud of myself.


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[Assistant] I think my mastership dream has just started. It's not over. I'm proud that I've been called one of the best Indian cooks that judges ever saw.


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[Assistant] 75 minutes to bring us one delicious sweet dish without using any refined or processed sugars.


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[Assistant] You've got an open pantry. The garden is in play. Least impressive dish will send their maker home.


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[Assistant] Alright guys, you got it? Yes, George. Your time starts now.


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[Assistant] Alright, if you need any assistance, obviously we'll shout out, okay? Because obviously there's stuff in here that you're not allowed to use. Come on, go straight to sugar.


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[Assistant] Guys, look at all this amazing fruit with natural sugars in it. There's grapes there. Make your own verjuice. Passion fruits date figs. They've got so much beautiful sweetness in them. This is all about really bending your minds to make something delicious.


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[Assistant] Remember, you've got things like raw honey. You've taken that? That's what I'm looking for. It's over here, man. Thank you so much.


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[Assistant] The world has changed dramatically because people are conscientious about what they want to eat and what they can eat. So this is a great challenge. I love it.


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[Assistant] You are on the precipice of getting into that top 10. You need to now start to really push. Give us a surprise.


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[Assistant] There must be a lot of chatter at the house about this whole top ten thing and you know potentially today you might not make that top ten.


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[Assistant] There's a challenge like this, I'm going, do I miss the white refined sugar? Absolutely not. You would think it was in there. What's in there is all natural and delicious.


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[Assistant] At the point of top ten, that's really fantastic.


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[Assistant] They're the two sort of words that have come to me straight away in terms of when I've tasted it.


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[Assistant] Made the virtues. You know, this is, this is what MasterChef is all about. She's made wise decisions and put up a really tasty dish.


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[Assistant] Sandeep Tati, let's face it, you both struggled today.


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[Assistant] Sandeep, the flavour of saffron, overpowered everything.


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[Assistant] Yes, Gavin. And we just have to monitor- For shaft overloads as well as temperatures.


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[Assistant] Hello. Copeland's had a bolt that had come undone, so he's gonna repair it now. Thank you, Cap.


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[Assistant] James was featured in a magazine article about indigenous people. So I reached out to him on a whim. We connected immediately and we got married a year later. I just assumed he was taken because he's like, gorgeous, look at this face.


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[Assistant] Everyone deserves a second chance. I also think it's their first chance to go home for the second time.


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[Assistant] We've been here a bunch. The streets are really confusing. We actually got some maps.


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[Assistant] I will twist that into a chili and black pepper crab. So, I love black pepper, so.


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[Assistant] Normally either you have a chili crab or black peppercorn crab and today I combine both of them. I'm gonna use prawn head and prawn shell to basically make the broth. Once the broth is strained, I'm going to add this into the sauce.


[User] Please transcribe this text

[Assistant] It's normally not being done that way, but this is an invention test, so it's gonna lift the sauce into a different level. But I don't want to blow George's palate away today, so four small chili and two big one.


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[Assistant] I have to be careful because I always cook a super duper spicy and it was not a great week for me last week with the sweet week.


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[Assistant] Really good. Three minutes left and I remove the chilli peppercorn crab from the sauce.


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[Assistant] It's just cooked beautifully. I just wanna eat it. Looks good Tati.


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[Assistant] I'm gonna put the sauce on the side so that I can give a world factor when I present it to the judges.


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[Assistant] Just hoping that the spiciness of the food and the sourness really have the balance.


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[Assistant] Chili pepper corn crab in brown broth and tomato sauce.


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[Assistant] I'm so happy that the judges love the lightness of the sauce, the taste of the crab as well. Thank you. So that gives me such a good feeling.


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[Assistant] We're older than the other teams and we're quite familiar with maps, so this is so frustrating. We're gonna lose our first flight advantage.


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[Assistant] You got this, you got this, go. We had the advantage of the early flight, but the team from the later flight actually surpassed us.


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[Assistant] Would you look for the bike trail to go down the bike trail? I wanna just say this because bikes are on it. But I don't know. It's saying it's straight. Yeah, it's saying here. Okay.


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[Assistant] If I were John, where would I be? We can't find him anywhere. That's nuts. We start walkin'. And walkin'. And walkin'.


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[Assistant] We gotta keep moving though, we can't just- I know, but I don't know if we should keep moving back inwards or back outwards. Oh my gosh.


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[Assistant] I can't wait for a shower. You can't wait for a shower? And a flushing toilet. A flushing toilet? I could too, yea, you know, I like, I like those things. I could last longer though.


[User] Please transcribe this text

[Assistant] The most dazzling assembly of British acting talent. I mean, Alan Rickman who does the most extraordinary things with diction and Michael Gambon and Miriam Margulies. It's just...


[User] Please transcribe this text

[Assistant] She was scooped up by, of all people, Julie Andrews.


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[Assistant] Who said, you know, come to tea, I'm going to take care of you, I'm going to...


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[Assistant] First of all, I love the VIPs because it's Terence Rattigan and it is a sparkling, sparkling script. But also it's fascinating from Maggie's point of view because it's the total antithesis of her film work.


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[Assistant] Shy, lovestruck character in love with her boss, who's an Australian business tycoon.


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[Assistant] Maggie recognises that that retina of that lens is very distrustful of dishonesty, but it can take


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[Assistant] She plays a character who was nominated for the Oscar and loses, but won her second Oscar for that role.


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[Assistant] I think there is a timbre and a lot of wrist action that I think that Maggie was teased by the critics for that does have a kind of gossamer thread from Kenneth Williams to her.


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[Assistant] Emphasize to the nth degree with these characters. It's like she sort of...


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[Assistant] Incredible monologue is, is about seven or eight minutes long without a cut. And she had Alan Bennett as her director. And at the end of each take, uh, she said to him, well, what do you think? And he would say, oh, I think it was champion.


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[Assistant] Uhm, about Sister Act and the other roles at that time. If she made a decision in the early 90s, I'm now here on in going to play old women. And it was the sagest piece of self-casting decision-making ever because it meant that she went from


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[Assistant] Romantic lead, which she was still doing with Christopher Plummer in the 80s.


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[Assistant] Immediately into the rose that would sustain her to this day. And she doesn't seem to have aged that much from 1990. It was a very, very smart move, I think.


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[Assistant] I imagine a kind of golden gossamer thread that runs from Gene Brody to Professor McGonagall. I sort of think if Gene Brody didn't want a regular teaching job anymore, maybe she would have joined the Ministry of Magic and become this sort of haughty, magical Scottish school marm. Harry Potter.


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[Assistant] I think the juxtaposition of Judi Dench and Maggie Smith is genius. It's genius because


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[Assistant] In Judy's case you've got this sort of effervescent...


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[Assistant] And I knew most of the grown-ups from before.


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[Assistant] So part of it was just like going, particularly when you don't have so much responsibility.


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[Assistant] It's a bit like going to a party with a whole lot of mates. I think it also helped that we'd known each other before, so that we could just sort of slip into a mother and daughter without having to work too hard.


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[Assistant] Oh, Maggie can be formidable. She absolutely can. And the thing about her, I think,


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[Assistant] But once you know someone like that, you can write for the rhythm.


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[Assistant] If there's a love to be had, she will find it.


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[Assistant] I wouldn't describe her as a guarded person when you know her. I wouldn't. No. She's very warm, she's very funny, uhm, and she's caring and loving.


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[Assistant] I don't think, uhm, the greats do, actually. Uhm, and I think that part of the, uhm, longevity of a career means that you have to leave the vanity behind.


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[Assistant] I run the 100 meters, two-time Canadian champion in my third year of university. I was named the fastest man in Canada. I am faster. I am faster.


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[Assistant] We are training for the 2020 Olympics, but first, we're gonna win the Amazing Race Canada.


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[Assistant] You must take your place in the circle of- I'm gonna try this. Run away. Simba. And never return. Oh my gosh. The lions are there and I'm here memorizing.


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[Assistant] Sarah's the type, she goes after it. She's gonna kill this. We're hungry. We're coming from last.


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[Assistant] There's a lying queen here right there. They're doing well. Oh man.


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[Assistant] Bringing losers from other season is not a real threat. Just another team that we have to eliminate.


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[Assistant] Is there a couple of trucks there already or what?


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[Assistant] Uuuh. The new Volkswagen Carey. This gonna work.


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[Assistant] This tweet was retweeted 4,000 times in less than five minutes, and it went viral thereafter.


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[Assistant] Their purpose was to disrupt society, but they disrupted much more because automated trading algorithms immediately seized on the sentiment on this tweet and began trading based on the potential that the president of the United States had been injured or killed in this explosion.


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[Assistant] Robert Mueller, special counsel prosecutor in the United States, issued indictments against three Russian companies and 13 Russian individuals on a conspiracy to defraud the United States by meddling in the 2016 presidential election.


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[Assistant] And what this indictment tells as a story is the story of the Internet Research Agency, the shadowy arm of the Kremlin on social media. During the presidential election alone,


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[Assistant] Issued three million individual tweets and 43 hours worth of YouTube content, all of which was fake, misinformation designed to sow discord in the US presidential election.


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[Assistant] A recent study by Oxford University showed that in the recent Swedish elections, one-third of all of the information spreading on social media about the election was fake or misinformation. In addition, these types of social media misinformation campaigns


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[Assistant] Spread what has been called genocidal propaganda, for instance against the Rohingya in Burma, triggering mob killings in India. We studied fake news and began studying it before it was a popular term.


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[Assistant] And we recently published the largest ever longitudinal study of the spread of fake news online on the cover of Science in March of this year.


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[Assistant] And when we studied this information, we studied verified news stories that were verified by six independent fact-checking organizations. So we knew which stories were true and which stories were false.


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[Assistant] We can measure their diffusion, the speed of their diffusion, the depth and breadth of their diffusion, how many people become entangled in this information cascade and so on.


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[Assistant] And what we did in this paper was we compared the spread of true news to the spread of false news. And here's what we found.


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[Assistant] The first hypothesis that we came up with was, well, maybe people who spread false news have more followers, or follow more people, or tweet more often, or maybe they're more often verified users of Twitter with more credibility, or maybe they've been on Twitter longer. So we checked each one of these in turn. And what we found was exactly the opposite.


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[Assistant] False news spreaders had fewer followers, followed fewer people, were less active, less often verified and had been on Twitter for a shorter period of time.


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[Assistant] False news was 70 percent more likely to be retweeted than the truth controlling for all of these and many other factors. So we had to come up with other explanations.


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[Assistant] And we devised what we called a novelty hypothesis. So if you read the literature,


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[Assistant] It is well known that human attention is drawn to novelty, things that are new in the environment.


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[Assistant] And if you read the sociology literature, you know that we like to share novel information. It makes us seem like we have access to inside information. And we gain in status by spreading this kind of information.


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[Assistant] So what we did was we measured the novelty of an incoming true or false tweet compared to the corpus of what that individual had seen in the 60 days prior on Twitter.


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[Assistant] But that wasn't enough, because we thought to ourselves, well, maybe false news is more novel in an information theoretic sense, but maybe people don't perceive it as more novel.


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[Assistant] So to understand people's perceptions of false news, we looked at the information and the sentiment contained in the replies to true and false tweets.


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[Assistant] And what we found was that across a bunch of different measures of sentiment, surprise, disgust, fear, sadness, anticipation, joy and trust,


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[Assistant] False news exhibited significantly more surprise and disgust in the replies to false tweets.


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[Assistant] And true news exhibited significantly more anticipation, joy and trust in reply to true tweets. The surprise corroborates our novelty hypothesis. This is new and surprising, and so we're more likely to share it.


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[Assistant] At the same time, there was congressional testimony in front of both houses of Congress in the United States, looking at the role of bots in the spread of misinformation. So we looked at this, too. We used multiple sophisticated bot detection algorithms to find the bots in our data and to pull them out.


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[Assistant] So we pulled them out, we put them back in, and we compared what happens to our measurement. And what we found was that, yes indeed, bots were accelerating the spread of false news online, but they were accelerating the spread of true news at approximately the same rate.


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[Assistant] Which means bots are not responsible for the differential diffusion of truth and falsity online.


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[Assistant] We can't abdicate that responsibility because we, humans, are responsible for that spread.


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[Assistant] Now, everything that I have told you so far, unfortunately for all of us, is the good news.


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[Assistant] The reason is because it's about to get a whole lot worse.


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[Assistant] And two specific technologies are going to make it worse.


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[Assistant] The first of these is known as generative adversarial network. This is a machine learning model with two networks, a discriminator whose job it is to determine whether something is true or false, and a generator whose job it is to generate synthetic media. So the synthetic


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[Assistant] And the discriminator tries to tell, is this real or is this fake? And in fact, it is the job of the generator to maximize the likelihood that it will fool the discriminator into thinking the synthetic video and audio that it is creating is actually true.


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[Assistant] Imagine a machine in a hyperloop trying to get better and better at fooling us.


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[Assistant] This combined with a second technology, which is essentially the democratization of artificial intelligence to the people.


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[Assistant] The ability for anyone without any background in artificial intelligence or machine learning to deploy these kinds of algorithms to generate synthetic media makes it ultimately so much easier to create videos


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[Assistant] The White House issued a false, doctored video of a journalist interacting with an intern who was trying to take his microphone.


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[Assistant] And when videographers and stuntmen and women were interviewed about this type of technique, they said, yes, we use this in the movies all the time to make our punches and kicks look more choppy and more aggressive.


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[Assistant] They then put out this video and partly used it as justification to revoke Jim Acosta, the reporter's press pass, uh, from the White House. And CNN had to sue to have that press pass reinstated.


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[Assistant] There are about five different paths that I can think of that we can follow to try and address some of these very difficult problems today. Each one of them has promise, but each one of them has its own challenges. The first one is labeling.


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[Assistant] Think about it this way. When you go to the grocery store to buy food to consume, it's extensively labeled.


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[Assistant] You know how many calories it has, how much fat it contains, and yet when we consume information, we have no labels whatsoever. What is contained in this information? Is the source credible? Where is this information gathered from? We have none of that information when we are consuming information.


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[Assistant] That is a potential avenue, but it comes with its challenges. For instance, who gets to decide in society what's true and what's false? Is it the governments? Is it Facebook?


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[Assistant] Is it an independent consortium of fact-checkers? And who's checking? The fact-checkers.


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[Assistant] Another potential avenue is incentives. We know that during the US presidential election, there was a wave of misinformation that came from Macedonia that didn't have any political motive, but instead had an economic motive.


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[Assistant] And this economic motive existed because false news travels so much farther, faster and more deeply than the truth, and you can earn advertising dollars as you garner eyeballs and attention with this type of information.


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[Assistant] But if we can depress the spread of this information, perhaps it would reduce the economic incentive to produce it at all in the first place.


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[Assistant] Third, we can think about regulation, and certainly we should think about this option. In the United States currently, we are exploring what might happen if Facebook and others are regulated.


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[Assistant] While we should consider things like regulating political speech, labeling the fact that it's political speech, making sure foreign actors can't fund political speech, it also has its own dangers.


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[Assistant] For instance, Malaysia just instituted a six-year prison sentence for anyone found spreading misinformation. And in authoritarian regimes, these kinds of policies can be used to suppress minority opinions and to continue to extend repression.


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[Assistant] How does the data combine with the algorithms to produce the outcomes that we see? We want them to open the kimono and show us exactly the inner workings of how Facebook is working. And if we want to know social media's effect on society, we need scientists, researchers and others to have access to this kind of information.


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[Assistant] But at the same time, we are asking Facebook to lock everything down, to keep all of the data secure.


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[Assistant] Facebook and the other social media platforms are facing what I call a transparency paradox. We are asking them at the same time to be open and transparent and simultaneously secure.


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[Assistant] This is a very difficult needle to thread, but they will need to thread this needle if we are to achieve the promise of social technologies while avoiding their peril.


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[Assistant] Humans have to be in the loop of this technology because we can never escape that underlying any technological solution or approach is a fundamental ethical and philosophical question.


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[Assistant] About how do we define truth and falsity? To whom do we give the power to define truth and falsity? And which opinions are legitimate? Which type of speech should be allowed? And so on.


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[Assistant] Technology is not a solution for that. Ethics and philosophy is a solution for that.


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[Assistant] Nearly every theory of human decision-making, human cooperation and human coordination has some sense of the truth at its core.


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[Assistant] But with the rise of fake news, the rise of fake video, the rise of fake audio, we are teetering on the brink of the end of reality, where we cannot tell what is real from what is fake. And that's potentially incredibly dangerous.


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[Assistant] We have to be vigilant in defending the truth against misinformation.


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[Assistant] 0.4 or 0.5 seconds, about half a second. If it's a really sharp reflection on the seafloor, uhm, it should really be a very strong sound, rivaling some of the sound traveling through the ace. And there's no really, really obvious, uh, sounds in here. So there's nothing really there. This is horrible.


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[Assistant] And you can see where all these cracks are going here from where the steel plate was. It's repeatedly being hit there.


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[Assistant] If we just start looking at the processing flows, this comes up in the screen here.


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[Assistant] But we've got each of the shots stacked together so you can see here's the 35 shots or so on the top where all these little things come to a point. That's like a dog's breakfast.


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[Assistant] Very relieved, actually, after all last night. After promising it was going to take an hour, it took closer to twelve. A project like Ross Eye Shelf takes...


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[Assistant] We secured our spot on the earlier flight. We'll have a big lead over all the other teams on the second flight.


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[Assistant] He'd be easy to spot. John Montgomery. He's quite famous.


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[Assistant] We're still gutting for first and we think we can do it. What's right there? I see it. Who's feeling icky? I am. Let's go. Let's go.


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[Assistant] These last two legs have shown us that it's anybody's race and it especially could be ours.


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[Assistant] I wanted to be a psychologist since I was a teenager, and I spent years pursuing that one goal.


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[Assistant] It was a risky move not getting a day job at a hospital or a clinic, but within one year, my practice was doing quite well.


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[Assistant] And I was making more money than I ever made before. Of course, I was a full-time student my entire life.


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[Assistant] Got into the elevator with a neighbor who was a doctor in the ER. The elevator rose, then it shuddered and stalled between floors, and the man who dealt with emergencies for a living


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[Assistant] Because I wasn't panicked, and I knew what to say to calm him down.


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[Assistant] I was just too depleted to do it. I had nothing left to give. And that confused me. After all, I was finally living my dream, so why wasn't I happy? Why did I feel so burnt out? For a few terrible weeks, I questioned whether I'd made a mistake. What if I had chosen the wrong profession? What if I had spent my entire life pursuing the wrong career?


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[Assistant] But then I realized, no, I still loved psychology. The problem wasn't the work I did in my office. It was the hours I spent ruminating about work when I was home. I closed the door to my office every night, but the door in my head remained wide open, and the stress just flooded in. That's the interesting thing about work stress. We don't really experience much of it at work. We're too busy.


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[Assistant] We experience it outside of work. When we're commuting. When we're home. When we're trying to rejuvenate.


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[Assistant] It is important to recover in our spare time to de-stress.


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[Assistant] And to things we enjoy. And the biggest obstruction we face in that regard is ruminating.


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[Assistant] Because each time we do it, we're actually activating our stress response. Now, to ruminate means to chew over.


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[Assistant] The word refers to how cows digest their food.


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[Assistant] For those of you unfamiliar with the joys of cow digestion, cows chew, then they swallow, then they regurgitate it back up and chew it again. It's disgusting. But it works for cows. It does not work for humans, because what we chew over are the upsetting things.


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[Assistant] Or anxiously worrying about the future or second-guessing decisions we've made.


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[Assistant] Ruminating about work, replaying the same thoughts and worries over and over again significantly disrupts our ability to recover and recharge in the off hours.


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[Assistant] The more we ruminate about work when we're home, the more likely we are to experience sleep disturbances, to eat unhealthier foods.


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[Assistant] And to have worse moods. It may even increase our risk of cardiovascular disease and of impairing our executive functioning, the very skill sets we need to do our jobs well.


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[Assistant] Not to mention the toll it takes on our relationships and family lives because ...


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[Assistant] People around us can tell we're checked out and preoccupied. Now those same studies found that while ruminating about work when we're home damages our emotional well-being,


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[Assistant] Thinking about work in creative or problem-solving ways does not.


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[Assistant] Because those kinds of thinking do not elicit emotional distress, and more importantly, they're in our control.


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[Assistant] We can decide whether to respond to an email or leave it till morning.


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[Assistant] Or whether we want to brainstorm about work projects that excite us. But ruminations are involuntary. They're intrusive. They pop into our head when we don't want them to.


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[Assistant] They upset us when we don't want to be upset. They switch us on when we are trying to switch off. And they are very difficult to resist.


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[Assistant] Anxiously worrying about the future feels compelling.


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[Assistant] Ruminating always feels like we're doing something important, when in fact, we're doing something harmful. And we all do it far more than we realize.


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[Assistant] Back when I was burnt out, I decided to keep a journal for a week and document exactly how much time I spent ruminating. And I was horrified by the results.


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[Assistant] To and from my office, that was 45 minutes a day.


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[Assistant] Totally checked out for 20 minutes during a dinner party at the colleague's house. Never got invited there again. And 90 minutes during a friend's talent show. That coincidentally was 90 minutes long.


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[Assistant] That's how much downtime I was losing to something that actually increased my stress. Try keeping a journal for one week. See how much you do it.


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[Assistant] That's what made me realize that I still loved my work. But ruminating was destroying that love. And it was destroying my personal life, too.


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[Assistant] So I read every study I could find, and I went to war against my ruminations.


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[Assistant] Habit change is hard. It took real diligence to catch myself ruminating each time, and real consistency to make the new habits stick. But eventually, they did.


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[Assistant] I won my war against ruminating, and I'm here to tell you how you can win yours.


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[Assistant] You have to define when you switch off every night, when you stop working, and you have to be strict about it.


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[Assistant] The rule I made for myself at the time was that I was done at 8 p.m. And I forced myself to stick to it. Now people say to me, really?


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[Assistant] You didn't return a single email after 8 p.m.? You didn't even look at your phone? No. Not once. Because it was the 90s. We didn't have smartphones.


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[Assistant] You know, the iPhone had just come out, and I wanted a phone that was cool and hip. I got a Blackberry.


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[Assistant] I was excited though, you know, my first thought was, I get my emails wherever I am.


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[Assistant] And 24 hours later, I was like, I get my emails wherever I am.


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[Assistant] I mean, battling rumination was hard enough when they just invaded our thoughts. But now they have this Trojan horse, our phones to hide within. And each time we just look at our phone after hours, we can be reminded of work, and ruminative thoughts can slip out and slaughter our evening or weekend. So when you switch off,


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[Assistant] Switch off your email notifications, and if you have to check them, decide on when to do it so it doesn't interfere with your plans, and do it only then.


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[Assistant] Cell phones aren't the only way technology is empowering rumination, because we have an even bigger fight coming. Telecommuting has increased 115 percent over the past decade.


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[Assistant] More and more of us are losing our physical boundary between work and home.


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[Assistant] And that means that reminders of work will be able to trigger ruminations from anywhere in our home. When we lack a physical boundary between work and home, we have to create a psychological one.


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[Assistant] Trick our mind into defining work and non-work times and spaces.


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[Assistant] So here's how you do that. First, create a defined work zone in your home, even if it's tiny, and try to work only there.


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[Assistant] And use music and lighting to shift the atmosphere from work to home. Make it a ritual. Now, some of you might think that's silly.


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[Assistant] That changing clothes and lighting will convince my mind I'm no longer at work. Trust me, your mind will fall for it. We're really smart. Our mind is really stupid.


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[Assistant] And white TED speakers begin sweating at the sight of a red circle. Now those things will help. But ruminations will still invade. And when they do,


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[Assistant] You have to convert them into productive forms of thinking, like problem-solving. My patient Sally is a good example. Sally was given the promotion of a lifetime, but it came with a price.


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[Assistant] She was no longer able to pick up her daughter from school every day, and that broke her heart. So she came up with a plan.


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[Assistant] Every Tuesday and Thursday, Sally left work early, picked up her daughter from school, played with her, fed her, bathed her and put her to bed.


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[Assistant] And then she went back to the office and worked past midnight to catch up.


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[Assistant] Only, Sally's rumination journal indicated she spent almost every minute of her quality time with her daughter ruminating about how much work she had to do.


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[Assistant] Ruminations often deny us our most precious moments.


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[Assistant] Sally's rumination, I have so much work to do, is a very common one. And like all of them, it's useless and it's harmful because we never think it when we're at work getting stuff done.


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[Assistant] We think that when we're outside of work, when we're trying to relax or do things we find meaningful, like playing with our children or having a date night with our partner.


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[Assistant] To convert a ruminative thought into a productive one, you have to pose it as a problem to be solved.


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[Assistant] The problem-solving version of I have so much work to do is a scheduling question.


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[Assistant] Like, where in my schedule can I fit the tasks that are troubling me?


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[Assistant] What, can I move in my schedule to make room for this more urgent thing?


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[Assistant] But if you stick to your guardrails, if you ritualize the transition from work to home,


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[Assistant] And if you train yourself to convert ruminations into productive forms of thinking, you will succeed.


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[Assistant] Banishing ruminations truly enhanced my personal life, but what it enhanced even more ...


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[Assistant] Was the joy and satisfaction I get from my work.


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[Assistant] Ground zero for creating a healthy work-life balance is not in the real world. It's in our head. It's with ruminating.


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[Assistant] You don't necessarily have to change your hours or your job. You just have to change how you think. Thank you.


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[Assistant] I can't believe how cold it is here. This is my ultimate fear. The coldness. I didn't want it to be cold. This is the Rotary Park. Wait here for us please, okay? Pick a snowmobile.


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[Assistant] We need to make the hole a bit clearer so he can see all the way down. I really want to win this. Me too. I'm feeling very competitive today. Do you want to try? I do want to try. So sorry, George. Chair please.


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[Assistant] I don't know, my love. You already did everything? Oh my god, you're amazing.


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[Assistant] Joanne and Lauren are here. This is like, not easy at all.


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[Assistant] Knowing this race, you're gonna have 15 more turning points before the end of the day. Okay, I'm gonna go do some diamonds. Alrighty! I'm detail-oriented, simple little things like this. I have 20-20 vision.


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[Assistant] Lay the clipboard on that side. As a teacher, I mean, I teach history-based stuff. I'm not looking at maps almost ever.


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[Assistant] Okay, I just don't get the second number. 116 and 46. But they meet or something? I don't know. Now I'm kind of at a loss.


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[Assistant] Demons air are here. Just showed up again.


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[Assistant] We are frickin' fools. We are about to ask for like the most ridiculous thing. Oh my gosh.


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[Assistant] So just on the top we've got vanilla spheres with a transparent green glaze.


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[Assistant] So I've got a cardamom and cinnamon shortbread on the base.


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[Assistant] There's a template that you're going to follow because obviously the crumble's made separately and then it's put on top as the last piece.


[User] Please transcribe this text

[Assistant] Okay it's a drop. Did you have the rice really compacted in?


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[Assistant] Get your dome started. The dome has to freeze first before you can actually put it into the large sphere.


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[Assistant] I loved it, I thought they replicated the product really well.


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[Assistant] The flavour of that is brilliant. And the combination of the textures when you have them together in the mouth is absolutely divine.


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[Assistant] Layers are absolutely perfect. The crumble top is a little bit overdone.


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[Assistant] Upset and I could see you're quite stressed with the challenge.


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[Assistant] When she did the crumble, she really compressed it.


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[Assistant] You want bigger chunks of the crumble so it binds together, but you want it to be loose and light.


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[Assistant] I'm really proud of how you went I think the challenge was quite difficult.


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[Assistant] But I think you handled it exceptionally well. I know there were areas that you all struggled with, but you powered through and the end result I thought was fantastic.


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[Assistant] There's a few things I know about blue caviar that's really expensive. I've never had it before and I really want to try it.


[User] Please transcribe this text

[Assistant] She's gonna be great to get into that round too, wouldn't it? Uhm, this dish is definitely gonna get me there. Well, I hope it's gonna get me there. My dish is gonna be deviled eggs with heaps of caviar.


[User] Please transcribe this text

[Assistant] I actually really love Devil Bags a lot and, uh, there's a great restaurant in Sydney that makes no love. Uh, and so I just want to replicate that similar sort of style of really creamy, really salty. Uhm, yeah, that's the idea. First thing I want to do is make a champagne sauce.


[User] Please transcribe this text

[Assistant] Champagne and caviar, two of the best ingredients. Put them together with an egg in the middle.


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[Assistant] The mayonnaise is looking super thin, it's not the thick consistency I was after.


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[Assistant] I need to make another one. Oh, I need more eggs. Go mate.


[User] Please transcribe this text

[Assistant] I put a teaspoon of the caviar in the cavity. I'm gonna be a bit extravagant with the amount that I'm using. That is the most amazing caviar and it is about this caviar.


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[Assistant] Find your next clue along the way at the last spike.


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[Assistant] One, two, three, yeaah, right here. How many we have left?


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[Assistant] Okay, we're digging the plants a bit more tight so that they're not like wiggly.


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[Assistant] Come on, James! Go! Go! You got this! You have to go a little bit fast. Faster!


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[Assistant] Miss Shepard, in future I would prefer if you didn't use my lavatory. There are lavatories at the bottom of the high street, use those.


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[Assistant] Goosebumps served a purpose for our ancestors who had a lot of hair on their body. When our ancestors felt cold.


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[Assistant] Creating shallow depressions on the skin surface and making the hair stand straight up. Thus causing goosebumps.


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[Assistant] Now, as this characteristic of goosebumps is inherited by us, we also get them during strong emotions or when it is cold.


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[Assistant] George is wearing his chef whites and that only means one thing. He's in the kitchen with us and I'm freaking out. He just tells it how it is.


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[Assistant] We're gonna stuff zucchini. These little baby zucchinis, they're so cute. Pickle zucchini. Zucchini. Zucchini, zucchini, zucchini, zucchini. I really hope they like zucchini. Guys?


[User] Please transcribe this text

[Assistant] I'm going to make these little scales out of the baby zucchini. They're so cute. So I'm just going to make them really quite thin, pickle them, and then they'll go on top of the stuffed zucchini. Christina and I are going to cook zucchini six or seven ways. I'm just scooping the flesh out of the zucchini so that we can stuff them. There's a lot of


[User] Please transcribe this text

[Assistant] The time is just flying by. We've got so many elements on the go. We need to hustle. We've got to get these stuffed stuffing for the zucchini.


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[Assistant] Georgia's just dropped a bomb on us. I'm freaking out. We need to quickly get another element on that plate. I don't know. Can you even do like a fritter or something like a zucchini fritter?


[User] Please transcribe this text

[Assistant] What do you need? I'm gonna- I can start getting everything ready for the train. We've got just minutes until this train arrives.


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[Assistant] There's so much panic going on. I've got the grilled zucchini.


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[Assistant] I've got our salad dressing in here. I just hope Christina and I don't forget anything. Oh, Christina, we've got to get these in the oven. I've only got six minutes. Yep, get them in. Oh my god. I almost forgot to bake our stuffed zucchinis.


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[Assistant] These take four minutes in the oven. The train is only six minutes away and two of our elements are still nowhere near ready to be packed up.


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[Assistant] I think that was probably one of the hardest team challenges we've had to do, but I like to make sure that things are quick, but Christina likes to make sure that things are done properly and taste beautiful and I think we work really well together.


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[Assistant] Also, don't forget to subscribe to our YouTube channel.


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[Assistant] Nice. I'm paired up with Tim which should be interesting. We're both carnivores.


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[Assistant] Tim and I will be cooking at the third stop at Drysdale Station.


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[Assistant] We could do like different variants of the roasted. I start thinking more Middle Eastern style. Maybe do some dukkah.


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[Assistant] What I'm gonna do is roast that off and then mix it through like a marinade mix.


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[Assistant] I'm wanting to get some smoky flavor into the Greek yogurt, but with the wind right now, I'm really struggling. Oh no. Suck through some chips.


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[Assistant] Oh yeaah, so it needs like, it's getting, is that getting water in there? No.


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[Assistant] This is taking forever, Timmy. We can nail this though.


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[Assistant] We need to get everything in gastros. I've still got to finish my eggplants and my beetroot and grape molasses. These eggplants are quite wet. I'm just wondering if they need something drier. Oh. Oh.


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[Assistant] I've decided to scrape the flesh out of the roasted eggplant and pull it into strips. How you going Tim?


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[Assistant] I'm just hoping that that smooth, silky texture of a 62 degree egg isn't compromised, but we just don't have time.


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[Assistant] Alright, so we've got to place the eggplant down. I've got that labna on the bottom. Some of that marinated eggplant wrapped around.


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[Assistant] It's really delicate process and you know, any wrong move, he can bust open the yolk. You right?


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[Assistant] To finish off, we've got some dukkha and the eggplant chips on top and then a little drizzle of that molasses around.


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[Assistant] We don't know exactly how those eggs are gonna be cooked until the diners and the judges slice into them.


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[Assistant] Slow cooking those eggs was a big risk. It's something Tim and I have never done before. Unfortunately, it didn't work out.


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[Assistant] Jock's telling me that this tea tree leaf, he much prefers a savoury dish. Okay. I'll keep this.


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[Assistant] I really want to work with my strengths today and do a dessert, but I just don't know what to do because he knows exactly what he's talking about and I would be crazy to go against Jock.


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[Assistant] Woah, Larry. You going sweet dolls? Yeah, I'm doing a sweet dish. Ooh.


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[Assistant] It makes me really nervous to think that Jock would like me to do a savoury dish with this.


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[Assistant] He's such a renowned chef and he knows exactly what he's talking about, but I'm just gonna stick to my strengths and make a dessert.


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[Assistant] No, uhm, well I kinda like the flavour, uhm, with grapefruit. So my idea is to make a grapefruit and lemon tea parfait.


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[Assistant] I'm going to do a almond macaroon based biscuit. And I want to make sort of like a uhm, so you want to add malt section to oil and you make a powder. I'm wondering if I can infuse this into some oil and then make that into the powder.


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[Assistant] Jock is quite intimidating and for me to not take his advice at all is quite a risk on my part, but I'm gonna try proving him wrong.


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[Assistant] I taste my parfait, it tastes really good. I pour that into a mould and put that straight into the blast chiller. Now I'm starting on my almond macaron biscuit.


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[Assistant] After sweet week, we've learnt the main thing about making a dessert is to make sure that nothing is overly sweet and that a dessert has to be very well balanced. So I feel like the flavour combination with almonds would work really well together. I've noticed that I'm the only one that's doing a dessert.


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[Assistant] I'm taking such a big risk by going against Jock's advice.


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[Assistant] Jock was saying that all these ingredients are best used in a savory context, but I have never cooked with indigenous ingredients before.


[User] Please transcribe this text

[Assistant] Yeah, let me mix that, I have to mix that. I come from a big Lebanese family, so I cook a lot with Middle Eastern flavours. So cooking with Indigenous ingredients is quite daunting for me, especially in the savoury context.


[User] Please transcribe this text

[Assistant] To make my lemon centred tea tree snow, I infused some oil with the lemon centred tea tree and blitzed that up into a food processor.


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[Assistant] I strain that through a muslin cloth over a bowl and I mix in some malt section into a lovely powdery snow.


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[Assistant] I have to start plating up. I take out my macarons out of the oven. They are smelling beautiful. I can already smell the almond flavor through there. And now I've got to get my parfait out of that mold.


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[Assistant] My ultimate fear is that that parfait's not gonna come out of that mold. I already have fear with panna cottas, but I don't need another fear with parfaits. Ah! Why does this work?


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[Assistant] I'm so stoked this parfait has actually worked. I managed to get it out nice and cleanly and it looks beautiful on the plate.


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[Assistant] It's quite nerve wracking having to bring up a dessert to the judges right now because I had Jock telling me that I shouldn't be doing a sweet dish at all. But I hope that I've changed his mind and that I've pulled it off.


[User] Please transcribe this text

[Assistant] Ah, so I got the lemon tea tree leaf and I made a grapefruit and lemon tea tree parfait with a lemon tea tree snow, fresh grapefruits and an almond macaroon biscuit there.


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[Assistant] In the last leg, we feel like everybody was working together to eliminate us, and it really


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[Assistant] All together, against one team, that's not fair.


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[Assistant] Ow. Ow! It has gone through its attendants.


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[Assistant] That is beautiful. And then it's beautiful, I'm going to pull up again.


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[Assistant] A bit of heart of palm. The only thing we're actually bringing with us is salt.


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[Assistant] We've only set up camp half an hour ago and the river's ridden about...


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[Assistant] I've just got this huge bag of fluid in my elbow and in my knee. All my joints seem to be going funny.


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[Assistant] It's very sad, it's always very sad, uhm, to come out of the rainforest where it's, where it's so lush and where the animals are calling and where the birds are calling and, and come out and see a smoldering black field.


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[Assistant] It's AumSum Time. Why do we get dehydrated?


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[Assistant] Cuz our body needs more hot chocolate.


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[Assistant] Nah, dehydration occurs when our body loses more fluids than we drink. 75% of our body weight is water. Water regulates our body temperature, digestion, it acts as a lubricant and cushions our joints, etc. Now, we lose water through breathing, sweating, peeing, etc.


[User] Please transcribe this text

[Assistant] Common causes of dehydration include diarrhea, vomiting and excessive sweating. Some conditions like diabetes and diuretic medications which cause us to urinate frequently can also leave us dehydrated.


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[Assistant] Chronic dehydration can even cause urinary tract infection, kidney failure and in severe cases death. How much water should you drink per day?


[User] Please transcribe this text

[Assistant] Whereas, the Institute of Medicine suggests that the total water intake including all beverages and food should be 2.7 liters for women.


[User] Please transcribe this text

[Assistant] And 3.7 liters for men. However, no single formula fits everyone. But our amazing body itself tells us when we need water.


[User] Please transcribe this text

[Assistant] For example, dark yellow urine is usually a very good sign of dehydration. Exercise, climate and conditions like diarrhea, vomiting, etc. can lead to additional water loss.


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[Assistant] Is distilled water safe to drink? How would I know?


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[Assistant] Alright, alright, I'll answer it. Distilled water is obtained from distillation.


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[Assistant] Now, even though distilled water is pure, some doctors say that we should not drink it for a prolonged period of time.


[User] Please transcribe this text

[Assistant] Oh, gross. You are just impossible. It is generally recommended to avoid drinking distilled water for a long period. Because along with the impurities, the minerals required for the proper growth of our body are left behind during distillation.


[User] Please transcribe this text

[Assistant] Alum is added to purify water. Alum is aluminium sulfate. It acts as a coagulant. A coagulant attracts and binds with extremely fine and small particles to form a large particle.


[User] Please transcribe this text

[Assistant] When a solution of alum is added to impure water, it attracts and binds with contaminants and fine suspended particles of mud, dirt, etc. to form large particles. Being large, these particles can be removed by filtration. Or when they settle down due to gravity, they can be removed through decantation, giving us pure water.


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[Assistant] As the clock ticks down. Amazing. The pressure to survive. What is that? Will be overwhelming.


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[Assistant] Guys, there are three categories of ingredients for you to bid on.


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[Assistant] Proteins you got, John Dory, eggs, pork belly and lamb rack. Fruit and veg.


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[Assistant] You've got citrus, nightshades, root vegetables. And you've got alliums, garlic, onion, spring onion and chives.


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[Assistant] And miscellaneous items. We've got spreads, dry spices, fresh, beautiful herbs, and some pre-made sauces down here.


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[Assistant] You each get 120 minutes in your kitty.


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[Assistant] And you bib in lots of five minutes. Whatever time you have left when the auction is over, that's how much time you get to cook with. You got it?


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[Assistant] Must use at least one ingredient from each category that you get.


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[Assistant] There's no regular pantry, no garden, just the ingredients that you win at auction, plus the regular box of staples, minus eggs.


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[Assistant] Have you ever done that sort of filled yoke ravioli generally? No.


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[Assistant] Give us a look, man. What's going on? You're running out of yokes, yeah? Look at me, look at me. That day's a disaster. This ain't gonna work.


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[Assistant] Yeah, I agree. Looks like there's some problems. But the only way to find out is, let's get the first dish in, let's get tasting. Can do it.


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[Assistant] Visually, that looks fantastic. How it tastes, well we'll find out. Thank you so much everyone.


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[Assistant] You had 80 minutes, originally. But in the end, realistically, it was what? A 20 minute?


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[Assistant] Tim, you had the pork valley, the nightshades and the spreads.


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[Assistant] This is a top shelf contestant here. You know, Tess is a brilliant cook. And it would have been daunting going into today's challenge for her because she's never been in an elimination like this before. So that's, that's clever.


[User] Please transcribe this text

[Assistant] Ah, Derek. Look, you still got a smile on your face. And we're gonna miss you.


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[Assistant] What you've left us with is some lasting memories and you think back to all the dishes that you've cooked.


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[Assistant] The crispy pork in that food truck challenge.


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[Assistant] Good batter, isn't it? We think of you, undoubtedly, as the dumpling master. Can I have the rest of that one?


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[Assistant] And it's easy when you love it, and you love it. But now, it's time to say goodbye.


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[Assistant] Ingredient is lily-pilly and I made a tuna tartare with fresh lily-pillies, pickled lily-pillies and lily-pilly dressing.


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[Assistant] A lone priestess walks towards an underground chamber.


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[Assistant] People line the streets to watch as she proclaims her innocence. It doesn't matter. She's already been judged and found guilty.


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[Assistant] The underground chamber contains a portion of bread, water, milk and oil.


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[Assistant] The priestess is one of Rome's six vestal virgins, each carefully selected as children from Rome's most aristocratic families. But now, with her death, there are only five and a new priestess must be chosen.


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[Assistant] But she has no choice in the matter. She must serve the goddess for at least the next 30 years.


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[Assistant] For the first 10 years of Likinia's service, she's considered in training, learning how to be a Vestal Virgin.


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[Assistant] Her most important duty is keeping vigil over the flame of Vesta, the virgin goddess of the hearth.


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[Assistant] Vesta doesn't have a statue like other Roman gods and goddesses. Instead, she's represented by the flame which burns day and night in her temple, located next to the Forum in the center of the city. Like all Vestal Priestesses, Likinia spends part of each day on shift, watching and tending to the flame.


[User] Please transcribe this text

[Assistant] The flame represents two things. The first is the continuation of Rome as a power in the world.


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[Assistant] The Romans believed that if the flame goes out, the city's in danger.


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[Assistant] The flame also symbolizes the continuing virginity of Vesta's priestesses.


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[Assistant] For the Romans, a vestal's virginity signaled not only her castitas, or modest spirit and body, but also her ritual purity.


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[Assistant] So Likinia knows she must never let the flame go out. Her life, the lives of her fellow Vestals, and the safety of Rome itself depends upon it.


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[Assistant] Likinia learns to collect water each day from a nearby fountain to cleanse the temple. She learns the fasti.


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[Assistant] The calendar of sacred rituals, and she watches while the senior priestesses conduct sacrifices. By the time Likinia completes her training, she's 16 years old.


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[Assistant] Likinia understands that the way she must act is a reflection of the goddess she serves. When it's her turn to collect the water, she keeps her eyes lowered to the ground.


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[Assistant] When she performs sacrifices, she focuses intently on the task.


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[Assistant] Likinia directs her energy towards being the best priestess she can be.


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[Assistant] She's worried that someday the state will claim her life for its own purposes to protect itself from danger.


[User] Please transcribe this text

[Assistant] The kinnia could be accused of inkestum, meaning unchastity, at any time and be sacrificed, whether she's innocent or guilty.


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[Assistant] Likinia fully understands now why her predecessor was buried alive.


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[Assistant] Ten years ago, the flame of Vesta went out. The priestesses knew that they couldn't keep it a secret. The future of Rome depended upon it.


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[Assistant] They went to the chief priest and he opened an investigation to discover why the flame had failed.


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[Assistant] But Likinia weeps for what has been lost and for what she knows now.


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[Assistant] Her own path was paved by the death of another.


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[Assistant] We need to put up about 30 dishes, and we just can't miss a bit. Have you got enough, Rav? Breeze and everything, are you?


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[Assistant] I'm really getting excited. I have a concept in my head and I would really like to bring this together.


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[Assistant] It's a conceptual dish. It needs to be plated properly to execute the look of the dish. First thing, mascarpone and myrtle cream. Soil is going on top.


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[Assistant] And then chocolate and water sealed log on the side.


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[Assistant] We just wanna keep going and going till we win the finale. We're unstoppable. But yeaah.


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[Assistant] Just in absolute awe of how beautiful our country is.


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[Assistant] I'm just thinking of both our parents that have escaped the war from Sri Lanka as refugees. I can't imagine what they went through to get here. Sacrifices they did so that we get to be here in this moment and experience this beautiful country. I couldn't be more proud to be Canadian.


[User] Please transcribe this text

[Assistant] Oh my god, we're bungee jumping. It's not the height, I don't like jumping.


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[Assistant] Oh my god, are you serious? Oh god, oh god, oh god. What if I fly off my chair? It's like a big swing at a playground. I don't like this.


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[Assistant] One more, babe, one more. Oh, babe, what's this? Oh, that might be one. You wanna get a check?


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[Assistant] At the other challenge, they helped us and they knew the answer right away, so. Karma's a beautiful thing.


[User] Please transcribe this text

[Assistant] Back pack, back pack, back pack, back pack.


[User] Please transcribe this text

[Assistant] Slide into the water now. It's gonna be cold, but you're okay, you're okay, you're okay. Take a big breath. Alright, you ready? Yea. Okay, let's do it, let's go!


[User] Please transcribe this text

[Assistant] There it is. Morning, Tana.


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[Assistant] It's definitely not my first rodeo today, in fact it's my fifth rodeo today. So hopefully I can bring something home.


[User] Please transcribe this text

[Assistant] If I win today, the chance of me going into that grand finale is just going to be so much higher. I just want to get that pin. It would just sit right well between my pecs.


[User] Please transcribe this text

[Assistant] I love a good Vietnamese feed. They're always packed full of flavour. I'm gonna, um, do a chicken breast that's been sous vide in, yeah, some aromats, Vietnamese aromats and a Vietnamese broth. Vietnamese broths are usually developed over quite a number of days, so I'm gonna have to take a few shortcuts to get myself to that same flavour. Okay, alright.


[User] Please transcribe this text

[Assistant] That packs a bit of heat. Got a few bears eyes in there. Coriander. These are both yours? Yeah, both mine.


[User] Please transcribe this text

[Assistant] And the other one is the stock that I want to use to balance. So that one's going to have all of the lime juice, fish sauce and soy sauce in it.


[User] Please transcribe this text

[Assistant] And then with that stop, I'm gonna keep adding that master one into it.


[User] Please transcribe this text

[Assistant] I'm making a chilli paste to marinate my chicken in. So that way when I put it into the water bath,


[User] Please transcribe this text

[Assistant] I've got 24 minutes. We've only got like 25 minutes.


[User] Please transcribe this text

[Assistant] I'm cooking a Vietnamese chicken noodle soup. So I've got my chicken breasts in the sous vide at the moment. I've got my broths going on there and I'm just working on some wheat noodles now as well. I've got 24 minutes on the chicken timer. So I still need to get that out. I need to shred that up and get that, um, yeaah, on top of the noodles.


[User] Please transcribe this text

[Assistant] I'm tasting my broth and it kind of needs that little bit of extra kick and that's why I've been reducing that other pot so it gets stronger and stronger. So then I grab a ladle of that strongest stock and I add it into my broth that I'm going to use to present. Oh yeaah. Really happy with the broth, it's full of flavour.


[User] Please transcribe this text

[Assistant] Go buddy. I'm cutting it pretty fine with the chicken, so I cut into it, and it's cooked perfectly.


[User] Please transcribe this text

[Assistant] Yeah, happy with that. That's, yeah, pretty spot on. To plate up, I put my noodles in the base of the bowl. I put the chicken on top. Here we go. And I pile it up full of herbs.


[User] Please transcribe this text

[Assistant] And I want another chance at that immunity pin, and so hopefully this dish will get me there.


[User] Please transcribe this text

[Assistant] Ready stoked with that. For them to love the broth means a lot. I think I'm in with a pretty good chance of getting through to round two today.


[User] Please transcribe this text

[Assistant] I'm disappointed, but I'm really happy that Larissa's gone through to the second round. She really deserves it.


[User] Please transcribe this text

[Assistant] Pick up that pin, rattle the cages.


[User] Please transcribe this text

[Assistant] Round one is something we like to call same-same, but different. You're all gonna get the same ingredient to hero. You're all gonna get the same amount of time to cook it.


[User] Please transcribe this text

[Assistant] But here's the kicker. You all...


[User] Please transcribe this text

[Assistant] You'll have 60 minutes to bring us a dish featuring chicken cooked in the style of your cuisine.


[User] Please transcribe this text

[Assistant] To get me into the next round, to get me to cook for a pin against the top chef.


[User] Please transcribe this text

[Assistant] We've asked you to take chicken, humble, everyday chicken and transform it with herbs, spices and technique into a dish reminiscent of one of four different cuisines. Let's start our tasting with


[User] Please transcribe this text

[Assistant] That combination goes so well with that chicken which is absolutely perfectly cooked.


[User] Please transcribe this text

[Assistant] Like literally that wonderful succulence and, and the, the skin, the burning bit of the skin actually helps in terms of bringing some bitterness because you've got a very sweet sauce. This is like, this is another step up in savoury and I love it, love it, love it because you are turning into the real deal, you're turning into a true contender Larissa. Wonderful.


[User] Please transcribe this text

[Assistant] You took us around the world with your chicken dish, trying to win yourself the place to cook as a chef for a pin, and really, this was a world of two hemispheres. The front hemisphere and the back hemisphere. It's pretty clear it's between two of you. Come forward, we'll make the decision.


[User] Please transcribe this text

[Assistant] But one of them just snuck its head in front. It took a simple idea, elevated it. Every element was spectacular. The winner of round one is Larissa!


[User] Please transcribe this text

[Assistant] Today you'll be cooking against the formidable chef he's the man behind not one but two luminary restaurants in Melbourne. Last time he was here...


[User] Please transcribe this text

[Assistant] Oh Adam, last time you did so well. Can you do it again? I reckon I can, you know?


[User] Please transcribe this text

[Assistant] You've always been a chef, yes? Yes, I've always been a chef. How long were you a pastry chef for? Larissa, she's a wiz at pastry.


[User] Please transcribe this text

[Assistant] Yeah, look, look, you know, can't forget that the last time Adam was here, he beat not one, not two, but three contestants. But it all depends on how strategic Larissa was in that pantry. But if you're clever, it could be a nightmare for Adam. Well, let's find out. Let's get the first issue.


[User] Please transcribe this text

[Assistant] That looks good. Look at the ingredients in there. Curry leaf.


[User] Please transcribe this text

[Assistant] 19 years old at university and with just a packet of cornflakes in the cupboard trying to make dinner. This dish has got good corn flavour, nice amount of salt, nice amount of sugar. Great crunch. Great crunch. Love the curry leaves, but it's, this is, this is gone past unusual into the weird territory.


[User] Please transcribe this text

[Assistant] It's outside the frame of reference of any dessert I've had before. Is it good? Yeah, gee, it certainly makes you think.


[User] Please transcribe this text

[Assistant] Let's address the shopping basket in the room.


[User] Please transcribe this text

[Assistant] What we really want to know, Adam, is what did you think when you came out of the storeroom and you saw that random selection of ingredients?


[User] Please transcribe this text

[Assistant] I'm looking down and I can just see so much of Perth. It's such a cool perspective from this angle.