[User] Please transcribe this text

[Assistant] It's, it's developing for sure. So uhm, no, I'm just working on that, Matt, and uhm.


[User] Please transcribe this text

[Assistant] Matt's a little bit concerned about the flavor of my broth, so I'm just gonna try and touch it up a little bit with some vinegar and some salt.


[User] Please transcribe this text

[Assistant] It's weird that Shannon's here. He's usually only here for immunity challenges.


[User] Please transcribe this text

[Assistant] I've got an idea of just doing a really fine fillet of the kingfish. I just want the loin. The loin sits above the bloodline and it's just a beautiful, tender piece of meat.


[User] Please transcribe this text

[Assistant] The dish is a pan-seared piece of that beautiful kingfish. And I'm gonna top it with some of the fresh pipis cooked in garlic and butter and white wine. We'll top with samphire, finger lime.


[User] Please transcribe this text

[Assistant] Shannon's worried that this dish isn't elevated enough.


[User] Please transcribe this text

[Assistant] The dish is a pan-seared piece of that beautiful kingfish, and I'm gonna top it with some of the fresh pipis. Is the dish good enough? Uhm. Shannon's worried that this dish isn't elevated enough.


[User] Please transcribe this text

[Assistant] Go back to the story. Yep, great. Thanks guys. So I go up to the pantry to have a look around and find some paperback.


[User] Please transcribe this text

[Assistant] This reminds me of when we used to go out on the boat down to Moreton Bay, we'd catch fresh fish. Yeah, it reminds me of eating on the beach or having an open beach, you know, campfire. I've got a smoking gun with some paper bark that I'm going to smoke the fish. So hopefully that's enough.


[User] Please transcribe this text

[Assistant] What's the dish? A line of kingfish with garlic bibis and salmon roe.


[User] Please transcribe this text

[Assistant] I'm here for my family, my wife, my kids. So I really want to make them proud. I really want to win today.


[User] Please transcribe this text

[Assistant] Having my wife here is both nervous. At the same time, I'm also very happy to see her. It's gonna be both encouragement and nerve. She's my best friend, so it feels like, uh...


[User] Please transcribe this text

[Assistant] I'm making a pasta with duck jus and, uh, pan sear duck. I'm trying a bit of fusion today. I'm gonna try to infuse, uh, Asian flavors into continental, French, Italian kind of cooking. Uhm, hopefully I'm making the right choice.


[User] Please transcribe this text

[Assistant] From my mystery box, I'm using lemongrass, chili, coriander and duck.


[User] Please transcribe this text

[Assistant] My wife had picked lemongrass, it's a must to use. The lemongrass is gonna give a nice aromatic flavor to the dish. The lemongrass is definitely going into the jus, so I'm gonna give some uh, acidity and spiciness to the jus.


[User] Please transcribe this text

[Assistant] Yeah, I'm happy with the lemongrass and also happy with the chili and coriander that comes along with others. So I'm making a duck, uh, jus with pan sear duck and fettuccine to go with it.


[User] Please transcribe this text

[Assistant] So I'm making a duck, uh, jus with fennel seed duck and fettuccine to go with it.


[User] Please transcribe this text

[Assistant] Gary and George, they are not buying the idea of me infusing Asian flavors into a continental dish. That's a lot of steak. My wife is here. Need to make her proud. I need to revisit my whole idea of the dish.


[User] Please transcribe this text

[Assistant] Pretty much, I'm using all the Asian ingredients, so I'm going to go with my strength.


[User] Please transcribe this text

[Assistant] Change my pasta dish to a noodle dish. I'm making aromatic blend to go on top of my duck and I'm also gonna knead my dough.


[User] Please transcribe this text

[Assistant] Further to have a noodle kind of stretchiness, I really need to focus to get it done.


[User] Please transcribe this text

[Assistant] I'm very happy with what I've made. My choice of changing it to an Asian dish, I think it paid off well.


[User] Please transcribe this text

[Assistant] But, uh, as I was cooking, I went back to my strength. Uh, I'm good with Asian food and Indian.


[User] Please transcribe this text

[Assistant] It's a reduction of, uh, duck and a bit of lemongrass and chili and a little bit of butter to just bring them all together.


[User] Please transcribe this text

[Assistant] Yes, the roasted duck pieces. That's a good idea.


[User] Please transcribe this text

[Assistant] Judges love my dish. I'm very happy. I'm sure I've made my wife very proud.


[User] Please transcribe this text

[Assistant] I'm gonna do a sweet today. I'm gonna do a burnt honey moose, apple, sorbet.


[User] Please transcribe this text

[Assistant] When the judges say, cook a dish fit for a king, I can't help thinking of my son.


[User] Please transcribe this text

[Assistant] My son's name's Elvis and obviously Elvis Presley was the king, but in my house he kinda is. Everything I cook is always, you know, for him and to kind of make him happy and excited about food. You wanna eat it?


[User] Please transcribe this text

[Assistant] The first thing I do is I get onto my apple sorbet. I'm worried I'm not going to get a sorbet set in time, so I'm going to use apple puree today.


[User] Please transcribe this text

[Assistant] I always make this sorbet with fresh apples, but I just don't have the time.


[User] Please transcribe this text

[Assistant] And I hope it doesn't affect the flavour and texture of the sorbet.


[User] Please transcribe this text

[Assistant] I've got my apple sorbet in the ice cream machine. And I'm doing my burnt honey mousse.


[User] Please transcribe this text

[Assistant] I feel like I've come so far in this competition and I really want to show the judges that I'm listening. I'm listening to their advice and I'm learning from the experience.


[User] Please transcribe this text

[Assistant] The burnt honey element of my mousse is going really, really well.


[User] Please transcribe this text

[Assistant] It's looking beautiful, the flavour is good, it's nice and light and airy, and now I just let it set.


[User] Please transcribe this text

[Assistant] I made it to the top 10, which is, you know, beyond my wildest dreams. And I really hope that this is a top 10 dish.


[User] Please transcribe this text

[Assistant] I'm really happy with how my honey moose is looking. It's beautiful. The flavor is good. It's nice and light and airy. My twill looks like it's coming along in the oven. I check on my sorbet and it's freezing nicely.


[User] Please transcribe this text

[Assistant] Because I used an apple puree instead of apple juice, it's got a weird kind of...


[User] Please transcribe this text

[Assistant] Text you to it and it just doesn't have that beautiful crisp brightness that green apples do. I'm kicking myself.


[User] Please transcribe this text

[Assistant] I didn't think that I would have time to juice apples, get them into the churner and have them churned so they were set in time, so I had to kind of give up on quality a little bit there.


[User] Please transcribe this text

[Assistant] I don't know if it's my best, to be honest. I was really pushed today to get a dessert done in 60 minutes. My sorbet's looking good. The flavour might not be as punchy and apple as I would like because I used the puree. I like the idea of my flavours together. I really hope that the judges do too.


[User] Please transcribe this text

[Assistant] I'm in two minds about my cook today. I'm really happy that my sorbet is holding, my mousse is holding, and it looks really, really pretty.


[User] Please transcribe this text

[Assistant] Hopefully I've done enough today to keep me out of the bottom three.


[User] Please transcribe this text

[Assistant] It's a honey moose, an apple sorbet, wattle seed twill and thyme.


[User] Please transcribe this text

[Assistant] No matter how much they want it. Don't know how far we can let this go, but for now we play along.


[User] Please transcribe this text

[Assistant] The meter's going crazy. What's a GZ anyway? How do you even read this?


[User] Please transcribe this text

[Assistant] This year has been crazy, like, I felt like we had all the cooking royalty already on the show and now actual royalty, like, Camilla, the Duchess of Cornwall, like, this is bigger than what I thought we'd ever do on MasterChef.


[User] Please transcribe this text

[Assistant] I've never been to Darwin before. I've always wanted to go. This is incredible.


[User] Please transcribe this text

[Assistant] In the pantry there's this river mint, and we all know mint goes really well with lamb, so we figure out we can probably do like a river minted lamb with labna.


[User] Please transcribe this text

[Assistant] We've tried all the canapes, all four options, and they're all really delicious. They show off Australia well, and I think they all look pretty, like, individually. So, I'm happy with what we're sending out. Service! Oh my god, my voice like broke.


[User] Please transcribe this text

[Assistant] Service! So that's uh, go cheese and be true. Excellent, thank you so much.


[User] Please transcribe this text

[Assistant] The whole Master Chef experience has been life-changing for me, but this experience is kind of next level and they're really throwing us into the deep end and giving us these massive challenges, but they're so rewarding.


[User] Please transcribe this text

[Assistant] I think we're heading in the right direction now. Yeah, we are okay now. Earlier it was a bit shaky, but now it's getting better.


[User] Please transcribe this text

[Assistant] Whoosh, guys. Let's go, let's go. The lemon, uh, kangaroo is ready.


[User] Please transcribe this text

[Assistant] You have to put your detective hat on and follow the clues. The clues in your review. The clues in your box of ingredients.


[User] Please transcribe this text

[Assistant] All we want is the dish that Matt described in the review. One hour to go, come on!


[User] Please transcribe this text

[Assistant] You've done an amazing job so far, 19 years of age. Absolutely. I mean at 19, we were probably just peeling onions. Yep.


[User] Please transcribe this text

[Assistant] Your food is just yummy. Absolutely yum. Thank you.


[User] Please transcribe this text

[Assistant] I just discovered something else. Uhm, I wonder if this plant is edible. It smells very similar to rosemary and thyme. I'll take a photo, it looks really nice.


[User] Please transcribe this text

[Assistant] I'm cooking kangaroo today. I got inspired by a native plant that I stumbled upon. When I smelled it, it smelled of a mixture of rosemary and thyme. And kangaroo pops into my mind straight away.


[User] Please transcribe this text

[Assistant] I'm using native rosemary, native thyme, lemon myrtle and pepperberry. Come on, Sami.


[User] Please transcribe this text

[Assistant] It's a very different place to Northern Territory. And I just feel completely overwhelmed. It's incredible. It's so beautiful.


[User] Please transcribe this text

[Assistant] My tahini is now made. Now I'm making my puree. Uhm, I'm relieved that everything's falling into place.


[User] Please transcribe this text

[Assistant] I was cooking for my life today and I love what I've put up and I hope the judges will enjoy it.


[User] Please transcribe this text

[Assistant] I'm taking my dish to the judges, uhm, million thoughts are going through my mind. Uhm, did my kangaroo cook properly? Is it right the way I put the beetroots on the side? Uhm, it's just everything is going through my mind. Did I do a right thing?


[User] Please transcribe this text

[Assistant] And I got inspired by a native plant that I came across on our photography journey.


[User] Please transcribe this text

[Assistant] I've managed to cook two days and survive and I've come to this third day with Samira and Chloe. I feel I've achieved so much in this competition, but I still feel I need more to do. I have been in law enforcement for many years and now I'm a prison officer.


[User] Please transcribe this text

[Assistant] I think that has taught me how to be organized and focused. But the real inspiration comes from my family.


[User] Please transcribe this text

[Assistant] I need to make sure the sacrifices they have made for me to stay in this competition is worthwhile.


[User] Please transcribe this text

[Assistant] I just come every day and I do my best in every cook, so I'll try my best to win the superpower. I'll go all out for it.


[User] Please transcribe this text

[Assistant] Any kind of advantage is useful. And being the 10th year superpower, I'm very sure this is going to be massive. Who knows? It might even help me to win MasterChef this year.


[User] Please transcribe this text

[Assistant] Milk, butter, cheese, good ingredients, but in terms of making a dish, I can't think of anything. Nothing comes to my mind.


[User] Please transcribe this text

[Assistant] Shall I cook? Shall I not cook? The pressure is building.


[User] Please transcribe this text

[Assistant] If I could see some kind of protein or spices, I can come up with something.


[User] Please transcribe this text

[Assistant] I'm going for a tropical dessert as my dish today.


[User] Please transcribe this text

[Assistant] I'm looking at making a coconut ice cream with some pineapple and a lychee shortbread.


[User] Please transcribe this text

[Assistant] I know coconut ice cream needs at least 40 to 45 minutes to turn.


[User] Please transcribe this text

[Assistant] So far in this competition, I've done two desserts on my own. They are not my best dishes.


[User] Please transcribe this text

[Assistant] So today, I'm taking a big risk making a dessert. Hopefully it pays off.


[User] Please transcribe this text

[Assistant] As I'm mixing the on glaze for the coconut ice cream, there's a lot of foam on the top. I can't really see whether the custard is thickening up.


[User] Please transcribe this text

[Assistant] I don't really use temperature, I go by touch and feel.


[User] Please transcribe this text

[Assistant] In today's survival challenge, the least impressive dish will go for elimination at the end of the week.


[User] Please transcribe this text

[Assistant] For my tropical dessert, I have no time to start again to do ice cream.


[User] Please transcribe this text

[Assistant] I have very limited options with the first food pantry, canned food and dairies. I got no clue what I'm doing. I'm in trouble. Come on mate, keep working.


[User] Please transcribe this text

[Assistant] I only have about 45 minutes to come up with a dish.


[User] Please transcribe this text

[Assistant] Come on, mate. Come on. So now, I'm making a lychee sorbet and a coconut shortbread.


[User] Please transcribe this text

[Assistant] Good thing about canned lychee is it has all the flavors inside, it has glucose, it has syrup. What I need to do is put it in a blender, blitz them up into a smooth puree, and let it churn for at least half an hour to 40 minutes. As I'm working, I will come with more ideas to finish up the dish.


[User] Please transcribe this text

[Assistant] I'm starting to think of other elements to add on the dish. I'm thinking grilled pineapple with the custard in the center. I start with custard.


[User] Please transcribe this text

[Assistant] Cook it down and add some crushed pineapple. I made it into a pineapple custard. I'm trying to keep it as tropical as possible. I have a dish in mind but I need time to do a lot of prep.


[User] Please transcribe this text

[Assistant] Idea, make a caramel with vinegar. I thought of salted caramel.


[User] Please transcribe this text

[Assistant] I've done a salted caramel in Shannon Bennett's challenge, which put me through to my second immunity pin. Now I'm back in track.


[User] Please transcribe this text

[Assistant] I can smell the super power. It's coming so close to me. Little bit more and I'll be able to battle out for the super power.


[User] Please transcribe this text

[Assistant] Looks beautiful, Sashi. I want to use a big piece of the shortbread, but the center still looks slightly under. Is it cooked? I'm not gonna take the risk.


[User] Please transcribe this text

[Assistant] Today was a bit of a tough one. I lost control in the beginning stage. I managed to pull myself back. I'm relieved that I managed to put up a decent dish.


[User] Please transcribe this text

[Assistant] Hopefully I've done enough to go to tomorrow's final cook for the superpower.


[User] Please transcribe this text

[Assistant] We caramelized pineapple, pineapple custard, and some coconut shortbread.


[User] Please transcribe this text

[Assistant] This is amazing. I'm going to be the final two battling out for superpower tomorrow. I'm gonna give all out.


[User] Please transcribe this text

[Assistant] Samira seems a bit unsure about her sauce. She keeps tasting and adjusting. I just hope she can come up with some way to make sure it tastes delicious.


[User] Please transcribe this text

[Assistant] Samira's searching for ways to make it more flavourful. She's got anchovies, gorgonzola. It's not a flavour combination that comes to mind. I just hope it all works together.


[User] Please transcribe this text

[Assistant] Though you're clearly not Murasaki. Explain yourself.


[User] Please transcribe this text

[Assistant] It's not what he's doing, but how. It doesn't give a shit if everyone dies in the process.


[User] Please transcribe this text

[Assistant] It generates a response of fear or danger and sends it to hypothalamus. Now, hypothalamus has two options. Either to activate the sympathetic nervous system which regulates the fight or flight response. Or activate the parasympathetic nervous system which is responsible for restfulness and digestion.


[User] Please transcribe this text

[Assistant] Now, as the response was of danger, fight or flight system gets activated. Which in turn signals the release of adrenaline. Adrenaline increases breathing rate, elevates our blood pressure. And most importantly, it makes our heart beat faster than normal.


[User] Please transcribe this text

[Assistant] Yes, it's Wally, the iconic robot who meets Eva and falls in love with her. Have you ever been in love, Umsum?


[User] Please transcribe this text

[Assistant] It's kind of obvious. But the truth is our heart doesn't teach us to love.


[User] Please transcribe this text

[Assistant] And most important, it doesn't break apart when somebody leaves us.


[User] Please transcribe this text

[Assistant] Throughout our lifetime, it tirelessly pumps oxygen and nutrient-rich blood to all of our body parts. Just like a pumping machine.


[User] Please transcribe this text

[Assistant] Come on now, close your palm and form a fist.


[User] Please transcribe this text

[Assistant] It is enclosed in a double layered sack called pericardium. Hmm, does it taste like peri peri fries? No, Umsum. What does a picture frame do? It holds the picture in place, right? Without the frame, the picture would fall off.


[User] Please transcribe this text

[Assistant] Just like that, the pericardium protects the heart by anchoring it to the surrounding tissue so that the heart stays in place.


[User] Please transcribe this text

[Assistant] Now, just like Captain America's shield is made of special alloy. Our heart is made of special muscle cells called cardiac muscle fibers. Now, let's dive in.


[User] Please transcribe this text

[Assistant] Just like a tennis net divides the tennis court into two parts, the heart is also divided onto the left and the right side of a wall called cardiac septum. The right side of the heart is filled with deoxygenated blood, while the left side is filled with oxygenated blood.


[User] Please transcribe this text

[Assistant] Each side of the heart further divides into two chambers. The upper chambers are called atria.


[User] Please transcribe this text

[Assistant] While the lower chambers are called ventricles. Where are the sleeping chambers? Stop it, Umsum. Let's first learn about Atrium.


[User] Please transcribe this text

[Assistant] Thus, the Atria are simply receiving chambers. They have thin muscular walls. Why thin? Do they believe in size zero?


[User] Please transcribe this text

[Assistant] No, Umsum. Their walls are thin, not requiring a lot of muscle tissue, because they only have to pump blood into the ventricles present right below them. Now, moving on to the ventricle.


[User] Please transcribe this text

[Assistant] Thus the ventricles are called discharging chambers. Just like coconuts have thick outer covering, ventricles have thick muscular walls. Why thick?


[User] Please transcribe this text

[Assistant] Because the walls need more muscle tissue to generate enough pressure so as to pump blood out of the heart and distribute it to the entire body.


[User] Please transcribe this text

[Assistant] Together, they're called atrioventricular valves.


[User] Please transcribe this text

[Assistant] Atrioventricular? Semi-lunar? Sounds like the names of some Star Trek guys.


[User] Please transcribe this text

[Assistant] No, right? Who is the guy making sure that every cell of our body gets oxygen? The heart. It pumps blood through the entire body.


[User] Please transcribe this text

[Assistant] Supplying oxygen and nutrients to the cells and removing carbon dioxide and waste materials from them.


[User] Please transcribe this text

[Assistant] This movement of blood through the entire body is called circulation of blood. Lets understand this movement.


[User] Please transcribe this text

[Assistant] In the lungs, the blood is purified. That is, carbon dioxide is removed and oxygen is added to the blood. Now, this oxygenated blood needs to be sent to all body parts.


[User] Please transcribe this text

[Assistant] This completes one cycle of blood circulation. Now, deoxygenated blood is again collected, brought back to the heart, and the cycle continues. Did you know that the blood circulation between the heart and lungs is called pulmonary circulation, while the circulation between the heart and body parts is called systemic circulation?


[User] Please transcribe this text

[Assistant] Since the blood flows twice through the heart in one circuit, it is called double circulation.


[User] Please transcribe this text

[Assistant] Well, I am double awesome cuz awesome flows constantly through me every second. You're unbelievable, Umsum.


[User] Please transcribe this text

[Assistant] Here's how it's gonna work. You'll each take it in turn to pick a dinner. There are six boxes, but...


[User] Please transcribe this text

[Assistant] There's not six dinners. Ah. There's only three.


[User] Please transcribe this text

[Assistant] One of each. So, we are about to pair everyone up now. So Jess, let's find out what you're cooking and who you're cooking against. Pick a box.


[User] Please transcribe this text

[Assistant] I love this. This is cracking. I mean, okay, maybe not the dishes on those pictures. But they're funny, aren't they? That's the inspiration. You need to take that idea and bring it right up to speed and make it delicious.


[User] Please transcribe this text

[Assistant] All those ingredients will be in there, correct? The corn, the potato, the pea, the beef.


[User] Please transcribe this text

[Assistant] I don't know what's happened this week, cause your cooking was always good, but it's just gone to another level again.


[User] Please transcribe this text

[Assistant] Again, two cracking dishes and you had to reinvent that fried chicken dinner.


[User] Please transcribe this text

[Assistant] Reese, presentation, gorgeous. And for us, that sauce was one of the best sauces we've tasted in this competition so far. Well done.


[User] Please transcribe this text

[Assistant] Cimera. Wow. Home cooking. That's restaurant cooking. That beautiful capsicum sauce. Feta. Corn.


[User] Please transcribe this text

[Assistant] And that perfectly cooked chicken and that was the little bit of difference.


[User] Please transcribe this text

[Assistant] Hence, its side facing the Saturn was pulled more strongly as compared to the side facing away.


[User] Please transcribe this text

[Assistant] I hope Toad is taking it well, said Mole. I don't think Toad will listen.


[User] Please transcribe this text

[Assistant] Well, that's good news, said Mole.


[User] Please transcribe this text

[Assistant] I'm not sorry, yelled Toad. I won't stop driving. Vroom! Why?


[User] Please transcribe this text

[Assistant] But out here, I changed my mind. I told you, didn't I?


[User] Please transcribe this text

[Assistant] Portion pictures has been in existence for more than 100 years. Filmmaking hasn't changed for the dimensional mindset. Placing the camera in a scene and pressing record hasn't changed. Filmmaking is still a frontal experience. And creating the film has the possibility to follow the same direction of the content creation. We still stand in front of a flat image watching the picture.


[User] Please transcribe this text

[Assistant] There's nothing wrong with it. I love watching movies and going to the theaters.


[User] Please transcribe this text

[Assistant] How can we start creating content through the generation of content experiences? Traditionally, when we imagine a scene, we look at the frame and the composition.


[User] Please transcribe this text

[Assistant] We have to think about how we create depth and parallax using foreground.


[User] Please transcribe this text

[Assistant] Background elements as the camera moves.


[User] Please transcribe this text

[Assistant] With the technology today and devices of VR glasses, AR glasses, smart devices, allowing three-dimensional and full navigation in space.


[User] Please transcribe this text

[Assistant] We have the possibility to enable audience to experience content from multiple perspectives. What we have to think about


[User] Please transcribe this text

[Assistant] Now we're not talking about video games or computer-generated actors, which looks tremendously realistic.


[User] Please transcribe this text

[Assistant] We're talking about real actors and real performance, performing on stage. We have to start thinking how we capture


[User] Please transcribe this text

[Assistant] The actors and how we capture the real scene in order to emerge inside.


[User] Please transcribe this text

[Assistant] And you can create this beautiful panoramic image all around you.


[User] Please transcribe this text

[Assistant] In order to immerse fully inside the scene, we will need to capture the light from all the possible directions. We will have to surround the scene with an enormous amount of sensors.


[User] Please transcribe this text

[Assistant] With all possible capabilities to capture the light and enable us to emerge inside afterwards again.


[User] Please transcribe this text

[Assistant] Now in this setup, there's no more foreground or background or a camera placed in space, but hundreds of sensors capturing the light and capturing the motion from all the possible directions. With the new technology advancements, we can start looking at 3D photography.


[User] Please transcribe this text

[Assistant] We can record video not just as a flat image, but as a volume. This is what we call volumetric video.


[User] Please transcribe this text

[Assistant] This enables to create a full capture of the scene from any perspective. Now this renders


[User] Please transcribe this text

[Assistant] This capability requires an insane amount of information to be processed. We will have to capture the light for the number of cameras to create this information. Now, in order to do such a thing, we will need a setup


[User] Please transcribe this text

[Assistant] That will host a numerous amount of cameras installed in a stage, and a stage big enough in order to fit a full cinematic experience. Now that sounds like a crazy idea, but that's exactly what we did. For the last three years, we have been building a huge volumetric camera chamber.


[User] Please transcribe this text

[Assistant] It's 10,000 square feet of a stage enabling to capture the action from any location.


[User] Please transcribe this text

[Assistant] We have deployed hundreds of cameras, sending a tremendous amount of information to a huge data center powered by Intel supercomputers. The ability to have these tensors fit enables us to fit any kind of action, any kind of performance. It is the size of an average of a Broadway stage. We call it Intel Studios, and it's the largest volumetric stage in the world, with the objective of enabling


[User] Please transcribe this text

[Assistant] Everything needed to create the full scene of a Western. But this time, there was no camera inside. There was nothing.


[User] Please transcribe this text

[Assistant] No physical camera was here. Everything was captured surrounding. Now,


[User] Please transcribe this text

[Assistant] It's the same action, but this time we're watching it exactly from the eyes of the horse.


[User] Please transcribe this text

[Assistant] In order to clip our explorations, we partnered with Paramount Pictures in order to explore immersive media in a Hollywood movie production.


[User] Please transcribe this text

[Assistant] Together with the director Randall Claeser, we re-imagine the iconic movie of 1978, Greece. Some of you know it, some of you don't.


[User] Please transcribe this text

[Assistant] You know, iconic action and dance and bringing deeper into the experience. Bringing deeper to the audience.


[User] Please transcribe this text

[Assistant] In terms of the data computing process, so we have to reduce the amount of resolution. So what I'm doing now, I'm placing here a marker so I'll be able to position exactly where I want everyone to appear.


[User] Please transcribe this text

[Assistant] We can watch and experience content on the traditional way or an immersive way. Really, the possibilities are open. We're not trying to change or replace movies. We're enhancing them.


[User] Please transcribe this text

[Assistant] We're opening the gates for new possibilities of immersive storytelling.


[User] Please transcribe this text

[Assistant] So containment is this idea that you can focus your effort on control very much on the cases and their contacts. So you're not causing disruption to the wider population. You have a case that comes in.


[User] Please transcribe this text

[Assistant] You isolate them, you work out who they've come into contact with, who's potentially these opportunities for exposure, uh, and then you can follow up those people, maybe quarantine them to make sure that no further transmission happens. So it's a very kind of focused, targeted method. And for SARS, it worked remarkably well. Um, but I think for this infection, because some cases are going missed and being undetected, uh,


[User] Please transcribe this text

[Assistant] You've really got to be capturing a large chunk of people at risk. If a few slip through the net, potentially you're going to get an outbreak.


[User] Please transcribe this text

[Assistant] Of the opportunities that could spread the virus, so these kind of close contacts.


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[Assistant] Everybody in the population on average would be needing to reduce those interactions.


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[Assistant] Potentially by, by two thirds to bring it under control. And so that might be through, through working from home, from changing, you know, lifestyle and kind of where you go and crowded places and dinners. Um, and then of course these measures, things like school closures and other things that, that just attempt to reduce the social mixing of a population.


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[Assistant] It's not just whose hand you shake, it's whose hand that person goes on to shake. And I think we need to think about these second degree steps that you might think you have low risk and you're in a younger group, but you're often going to be a very short step away from someone who's going to get hit very hard by this. And I think we really need to


[User] Please transcribe this text

[Assistant] To be socially minded and think this could be quite dramatic in terms of change of behaviour, but it needs to be to reduce the impact that we're potentially facing.


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[Assistant] I think it's hard to pin down exactly, but I think one thing to bear in mind is that there's not so much evidence that this is a kind of aerosol and it goes really far, that it is reasonably short distances. So, you know, I don't think it's the case that you're sitting a few meters away from someone and the virus is somehow going to get across. I think it's really, it's as close to interactions and it's why we're seeing


[User] Please transcribe this text

[Assistant] So many transmission events occur in things like meals and really kind of tight-knit groups because if you imagine that's where you can get virus out and onto surfaces and onto hands and onto faces and it's really kind of situations like that we've got to think more about.


[User] Please transcribe this text

[Assistant] I think that's what people are trying to piece together. First, in terms of what works, uhm, it's only really in the last, uhm, sort of few weeks we've got a sense that this thing can be controllable with this extent of interventions. But of course, not all countries can do what China have done. Some of these measures


[User] Please transcribe this text

[Assistant] Incur a huge, um, sort of social, economic, psychological burden on, on populations. Um, and of course there's the time limit, you know, trying to have had them in for six weeks and it's tough to maintain that. So we need to, to think of these trade-offs of actually, of all the things we can ask people to do, what's going to have the most impact on actually reducing the burden.


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[Assistant] This is the most important day in the kitchen so far. Three rounds. Welcome to the world of the one inch cube.


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[Assistant] Your most important day in the kitchen so far.


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[Assistant] And because of that, we are going to give you each three chances to win your way into finals week and join Sashi. So today will take place over three rounds.


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[Assistant] The first round is a MasterChef classic.


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[Assistant] The rules are really straight forward. You take it in turns to taste it and name one of its ingredients. Get it right, stay in the game. Be one of the first three to get it wrong. You go into round two to fight to stay in the competition.


[User] Please transcribe this text

[Assistant] Oh, would there be preserved lemon in Gary's tajou? You hate it.


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[Assistant] In round two, your palettes will be tested again, but on a whole nother level.


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[Assistant] Welcome to the world of the one inch cube.


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[Assistant] This is a piece of fruit that has been shaped into a one inch cube. In a moment we will reveal thirty one inch cubes for you to taste and to name.


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[Assistant] The first two people to guess incorrectly will go into the final round from where one of you will go home.


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[Assistant] Ben, you were first down in round one, so you'll go first with the one-inch cubes. Jess, you're second. Rhys, you're first.


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[Assistant] What is it, Rhys? Bananas. That's absolutely right. Your least favourite thing? Banana, Rhys.


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[Assistant] What a perfect degustation this is, Rhys. There you go. Thank you.


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[Assistant] That is tuna and not raw salmon. That means you, Reece, in the third round with Jess.


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[Assistant] Well done, Ben. You're safe. Congratulations. Up to the gantry. You're in our top five. Well done. Good job, Benny.


[User] Please transcribe this text

[Assistant] How are you going to make sure that grenade sets in time?


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[Assistant] Genius. I love it. Well done. Get a move on, Jess. Get it in, Jess.


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[Assistant] Anything more tense than this final cook, where your place in finals week is hanging by a thread.


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[Assistant] Yeah, that kind of natural onion sweetness combined with that kind of buttery caramel sweetness. That was lovely.


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[Assistant] I found that there was way too much oil on this dish. Yeah. Yeah.


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[Assistant] Nice. You've just gone. You've gone, fantastic. Let's have a go. The question is whether using ingredients you're not familiar with has helped you or hindered you.


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[Assistant] Jess had worked with ingredients that she knows and loves. She would have beaten this.


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[Assistant] And I'm just worried that working two ingredients that she's not familiar with may have cost her.


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[Assistant] I'm really bamboozled with this one. This is out there because it's not sweet in any shape or form. It's clever. It's modern. It's challenging.


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[Assistant] Every year there's an elimination that sends shot waves through the whole competition and for us it's today because you have been an absolute standout in this competition. You stamped your authority on so many challenges


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[Assistant] Some of your dishes will go down as Master Chef Grates. The colours are just like BOOM.


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[Assistant] It's a brilliant kind of riotous plate of food, not only in colour but also in terms of flavour. Smoked vanilla ice cream with that rosemary rang.


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[Assistant] Well Reece, I'm sorry to say it's time now to say goodbye.


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[Assistant] And to help celebrate, what could be better than a master class with a very special guest? Curtis Stein.


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[Assistant] So I'm just gonna use one pound for everything. So I'm just gonna put about a tablespoon of oil in here. I'm gonna fry up onions. One red, red onion.


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[Assistant] And also, one red capsicum diced. It's basically a flavour base.


[User] Please transcribe this text

[Assistant] Garlic, I always put in garlic after I've cooked the onions because I think there's a danger you burn the garlic otherwise. And that means we keep the sweetness, we keep the flavour of the garlic.


[User] Please transcribe this text

[Assistant] Now I could use Chipotle's in this, but I'm actually going to use smoked paprika because it's much more easily and readily available. And when you're talking about doing recipes for other people, it's really important to use ingredients that other people can use. Then a tablespoon of coriander powder, half a teaspoon of cinnamon, a couple of teaspoons of cumin, and some chilli powder. Then into here I'm going to deglaze the pan using some of this stock.


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[Assistant] So, I can already start smelling that combination. Then, into that bass.


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[Assistant] 800 grams of black beans, again you could use kidney beans, but I think black beans give a lovely colour to this dish, and one 400 gram can of tomatoes. And we're going to cook this down slowly and gently.


[User] Please transcribe this text

[Assistant] So, there's our base. It's already starting to smell delicious. Half an hour's elapsed. I'm just going to throw in some frozen corn. Frozen corn's so beautifully sweet. I think along with frozen peas, it's one of those great things to have in the freezer.


[User] Please transcribe this text

[Assistant] Super simple. I'm going to start with the stems of the coriander. Uhm, I've been using these like chives recently because I just think it's a really great way of making sure you don't throw anything away. So slice them really, really finely. So that's straight into the, well, guac bowl. Avocado. Halved. Seeds taken out. Using a spoon. Nice and simple. Just slice them with knives like this. So I want them to be nice and chunky.


[User] Please transcribe this text

[Assistant] And then the juice of limes to taste. Uhm, I reckon normally about one lime for each avocado you're using. Before you use the limes, check the no seeds, take the seeds out, that'll save you a lot of time. Picking through the guacamole. And there's our guacamole and that's done. So we'll put that into a beautiful display bowl.


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[Assistant] Swim in and out. Now! We could just go poof and lay them all there, that's kinda cool.


[User] Please transcribe this text

[Assistant] Or we could be, very now, we could stack a sore up sip. By just putting the corn chips in there.


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[Assistant] I'm gonna put a little bit of extra cheese on the end. This is all basically gonna melt down onto everything. I'll preheat them up into 160 fan-forced, 180 if you don't have a fan-forced oven.


[User] Please transcribe this text

[Assistant] Okay, into the oven, uhm, about 15 minutes or until the cheese melts. Now we're gonna do one other thing which is I think loads of fun.


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[Assistant] And then my own guilty secret, a dude food essential, cheese and bacon balls. And all we're gonna do, you can use a stick blender or a pot blender, and we're just gonna put, never mix them.


[User] Please transcribe this text

[Assistant] Because if you mix them, you'll lose their essential nature.


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[Assistant] Back in the early days, when people were making chocolate soil, they just used chocolate ripple biscuits. Because it was easier.


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[Assistant] So if there's a cheaper, quicker, easier way...


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[Assistant] To do something, do that, and here we go. Look at that wonderful, natural color.


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[Assistant] Subtly crushed in there. That's the way we go. Chop on, same deal.


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[Assistant] So here we have our vegetarian nachos. Now we're gonna finish it off with


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[Assistant] And the leaves from that Corian sort that I've, um, picked up earlier.


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[Assistant] You did something today that I've never seen anywhere.


[User] Please transcribe this text

[Assistant] I mean, I'd love to, but... you, uh...


[User] Please transcribe this text

[Assistant] You said it's better for Aerith to stay asleep cause Cloud's sick. Why's that?


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[Assistant] Marlene, are you sure you didn't just have a bad dream?


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[Assistant] Hey Elmyra, I've gotta go away for a bit. Need to talk to someone about Cloud.


[User] Please transcribe this text

[Assistant] Don't worry, I'm going by bike. Shouldn't take long. Just keep an eye on him while I'm gone, okay? Oh, and if Aerith does wake up, please don't let her leave.


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[Assistant] No, I didn't. That's not what I meant. Gotta find Elmyra.


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[Assistant] A monster elimination. A legendary chef. Peter Gilmore!


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[Assistant] We promised you a monster elimination, and it doesn't get more monstrous than a pressure test with six of you in it.


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[Assistant] And it's not just any pressure test. It's a pressure test worthy of deciding who could be the next master chef. The dish that is about to come through that door is a phenomenon.


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[Assistant] It has become the stuff of MasterChef legend.


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[Assistant] It's not just a MasterChef icon, it's also a national treasure.


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[Assistant] I think we've got a sneaking suspicion that every one of you six know what is under that cloche.


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[Assistant] Just so you know, the snow egg is now an endangered species.


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[Assistant] In the Marshaf All-Stars finale, they had three hours and ten minutes. Since the finale, they had three hours and twenty minutes. We know you're better.


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[Assistant] That's why we're gonna give you two and a half.


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[Assistant] We're not entirely heartless, so we're going to give you as well 10 minutes to plate up just before you come into the tasting room. Everything you need is at your benches. You know what's at stake. The least impressive versions of the snow egg will send its maker home. Peter?


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[Assistant] That Twill Shroud, fantastic. Hustled Apple Live Stream, brilliant. Jess has done an amazing job.


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[Assistant] Well, we better text guys, because the Grenita is melting away. Kristen, thank you so much.


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[Assistant] You lose that contrast between icy and creamy. The refreshing part. Which is essential.


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[Assistant] Well Sumira, we promised you a monster pressure test. Who won, you or the monster?


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[Assistant] Now this dish is a thousand miles from the way you normally cook.


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[Assistant] There's an egginess to it. It's airy, it's light, it's not bouncy.


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[Assistant] Jess's and Ben's, no they can't as well. Those three are really impressive. So I think they're definitely safe. So it comes down to Sumira, Kristen and Sashu. Tough one.


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[Assistant] What a week and a week that ended in this monster elimination. The first thing we all want to say is how incredibly proud we are of the job that you all did today. It's fantastic to see you all get snags up.


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[Assistant] You tackled Peter Gilmore's iconic Snow Egg, and we're happy to say that three of you did excellent versions. Jess.


[User] Please transcribe this text

[Assistant] I'm gonna do a crusted, slow-roasted lamb shoulder, it's perfect for the weekend, really slow-cooked, really sticky, with a Middle Eastern beetroot salad. And George, you've got something snappy. I do.


[User] Please transcribe this text

[Assistant] I'm gonna do a crusted, slow-roasted lamb shoulder with a Middle Eastern beetroot salad.


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[Assistant] I love lamb shoulder, I think it's, not only is it quintessentially Australian, but it also speaks to so many different cultures. Uhm, what I'm gonna do with this lamb shoulder, it's about 1.5 kilo of lamb shoulder, is I'm gonna give it, rather than marinating it, I'm gonna give it a crust.


[User] Please transcribe this text

[Assistant] So it's kind of like a paste that I'm gonna put on the lamb shoulder to help tenderize it. It's also gonna give us this crust that's gonna be an added layer of flavor when we come to eat it. But all I'm gonna do is make a paste using the onion as my base. So I'm gonna blitz up the onions first.


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[Assistant] And one part cumin is such a classic middle eastern flavour. I'm a big believer that certain flavours give you clues to what else should go with the dish.


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[Assistant] We'll keep that going. I'm going to throw in here some olive oil. A tablespoon of olive oil. Some of that lemon juice. So Samira's starting to feel at home here. One. Two. Oop, three.


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[Assistant] Four garlic cloves. I hate waste, but I love flavour. So these are the stalks of the parsley I'm going to use.


[User] Please transcribe this text

[Assistant] But it has a lot in common with garlic. So the garlic acts as a bridge between the lamb and the coffee. And this is going to give us a dark crustiness, uhm, and some bitterness to our paste.


[User] Please transcribe this text

[Assistant] You know, this lamb is going to cook for a long, long time. I'm going to put it at 200 degrees to let the crust form for about half an hour and then I'm going to put the temperature right down to 130 and cook it for about three and a half, four hours. The idea being that if you're still enjoying a cocktail in the garden and you don't want to come in, you're done. The lamb is not going to eat me. It's a forgiving dish and that's what, that's what I love. So, smear that all over the top. Now that is just,


[User] Please transcribe this text

[Assistant] And then we'll turn it down to 130. While we've got that oven going, we're going to roast some beetroots using the same heat. Beetroots, I think there's really only one way to cook beetroots, and that's just to take them, wrap in foil, and bang them in the oven.


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[Assistant] Now, beetroot's in. I'm now going to show you something that's called a tomb. The idea is to emulsify garlic.


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[Assistant] Beetroot, here we go, out in the oven, super hot tray, be very careful how it comes. Silver foil, they've shrunk dramatically. If you look here, if we just rub that silver foil around the edge of it, all that skin's gonna come off the beetroot, and away we go.


[User] Please transcribe this text

[Assistant] So, there we have my incredibly simple slow roasted lamb shoulder with middle eastern beetroot salad. Super simple, super tasty.


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[Assistant] Uhm, one other thing we're gonna need, I think, to eat this is some flatbread. Do you know what's great about this? Is there's enough for everybody. So. Come up, let's go.


[User] Please transcribe this text

[Assistant] Right, so you're happy enjoying that? Super, super simple dish, but Peter Gilmore is waiting for you, the star of the show. He's going to show you something that's somewhat more complex, pretty, delicate and high end than this very simple bit of home cooking.


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[Assistant] The surprises aren't over yet. Please welcome...


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[Assistant] I keep hearing Reese telling me, go faster, go faster.


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[Assistant] I've managed to get my meringue. I'm ready to put it into a popping bag.


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[Assistant] I would like to get the snowboard perfect. It's such a beautiful dessert. I hope I can get it perfect.


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[Assistant] I'm squeezing the puree and I look at the scales and I've only got 50 grams. I can't get enough puree.


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[Assistant] I hope that it doesn't affect the flavor too much. One of us will be going home today. It's frightening.


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[Assistant] I've spent so much time making sure that every element is as perfect as it can be.


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[Assistant] I'm happy with my granita and my ice cream, but I'm a bit concerned. I've only got half of the amount of guava puree with the vanilla cream. I'm not sure if there is enough guava flavor in the full


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[Assistant] Oh, well, the monster was very scary, that's for sure. You will have to tell me who won, monster or I.


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[Assistant] There's slightly soured cherries. Should always be on a parfait. It just seems to feel right. Now I'm going to stop talking and just eat a bit more.


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[Assistant] Ho, ho, ho, ho, ho, ho, ho.


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[Assistant] Chapter 87, The Three Young Women.


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[Assistant] Wukong and his companions were walking through a forest.


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[Assistant] Behind the wall, they could see the roof of a house. Up ahead was a gate.


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[Assistant] Said the Tang monk. He looked at his companions.


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[Assistant] Bajie echoed? Yes, said the Tang monk.


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[Assistant] Of course we can spare some food, said the first woman. We had plenty, said the second woman. Come inside our house, said the third.


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[Assistant] What's taking Master so long? Asked Wukong.


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[Assistant] The monk's companions were waiting outside in the road.


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[Assistant] Wukong looked worried. We'd better check on Master.


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[Assistant] Wukong kicked in the gate, and they rushed toward the house. The monkey banged on the door.


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[Assistant] Bajie turned to run, but more webs flew toward him.


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[Assistant] Safety rope. I'm a resource. And why is that? Well because these guys are cooking so well. I mean, can't. I was in awe of how far you've come since Adelaide. Incredible. You should be incredibly proud. Sashi, I've always admired your cooking and your attitude. You're always smiling. I love working with you.


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[Assistant] There's little bursts of finger line there. Sensational. That tops everything off. And then the texture of that meringue that you didn't bake.


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[Assistant] Do you both know what dish you're doing already? It's coming together right now.


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[Assistant] Yeah, I've been working on it for a couple of years. What were you thinking when asked to come back?


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[Assistant] Well, you can go obviously where the bloodline is, go there, and then you can skin it that way. That will allow the fish to cook evenly at


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[Assistant] Alright, two great dishes here, really bold flavours.


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[Assistant] Yeah, we're just about to hit the first anniversary of some young guys, so the last 12 months has been an incredible learning curve, an amazing challenge, and yeah, already looking forward to what's next.


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[Assistant] I'm gonna make a, like a sour orange curry sauce. So a little bit of funky in there with some dried shrimps and bellachan and then just some lemongrass kappa. Nice fresh aromatics at the top. That's the plan. So.


[User] Please transcribe this text

[Assistant] The first element that I'm going to be making today is the curry paste. So all of the classic ingredients, lemongrass, shallot, ginger, garlic, chilli, bellachan, turmeric, lime leaves, lime peel, all into the blender. Litz all that up into a really nice fine paste.


[User] Please transcribe this text

[Assistant] I blitzed up the curry paste and I'm really happy with it. Smells unbelievable and the colour is absolutely spot on. So I'm going to split that in two.


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[Assistant] Sausage mix made. The pork mince and the curry paste have come together really, really nicely. Now it's time to roll it. So I get out a portion of the mince along some cling film and basically roll it up, drag it, tighten it, uh, and then seal off both ends so then I can put it in the steamer and it's not gonna fall apart.


[User] Please transcribe this text

[Assistant] The three processes to cook the sausage today will be steaming, then smoking, and then pan-frying. How you going up there, Randall? You're looking quite sweat-free.


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[Assistant] I've got to admit that the nerves have started to subside a little bit and I feel, I feel good. Now you got this man.


[User] Please transcribe this text

[Assistant] What's going on Matt, what are you doing there? I've just made a little stock out of some of the offcuts and the prawn heads. Uhm, gonna throw that in here, start to poach the aromatic paste that was in the sausage through the sauce. Combining the two together. Yeah, yeah. Take this one, make it a little bit more sour. Then I might even fry a few curry leaves over the top just for a bit of something different. Alright, we've got our work cut out for us.


[User] Please transcribe this text

[Assistant] The sauce that I'm making is a sour orange curry sauce. There's some pretty serious flavours in there.


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[Assistant] There's always a fine line when it comes to working with a spice. So the key thing for me today is showing that I can harness it. There's that cut off point where it could be deemed ridiculous and there's that point where it's spot on. Double check Matt! There lies the uphill challenge. It's being able to put together a dish which is worthy of having that much spice.


[User] Please transcribe this text

[Assistant] The sausage is steamed and smoked, and right now I've got my little pan set up with the sausage in there, just pan frying on a low heat, and I'm happy just to let that tick away. I do want some nice colour and caramelisation on that.


[User] Please transcribe this text

[Assistant] The squid plays a slightly neutralising ingredient in this dish.


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[Assistant] As I'm plating this dish and I'm looking at it and I feel like I'm looking at my development over the past two years since leaving this kitchen and I feel like the grind has been worth it. One of the most enjoyable experiences I've had in this kitchen is finishing this dish right now.


[User] Please transcribe this text

[Assistant] Unbelievable. Unbelievable. It's one thing to finish your cook and be really happy with the dish and feel like you've developed and la la la. Again, it means nothing if they're not on the same page.


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[Assistant] I want you to travel back in time with me to the before time.


[User] Please transcribe this text

[Assistant] To 2017. I don't know if you can remember it, dinosaurs were roaming the earth.


[User] Please transcribe this text

[Assistant] I was a security researcher. I had spent about five or six years doing research on the ways in which APTs, which, uh,


[User] Please transcribe this text

[Assistant] Uh, is short for Advanced Persistent Threats, uh, which stands for nation-state actors, uh, spy on journalists and activists and lawyers and scientists and just generally people who speak truth to power.


[User] Please transcribe this text

[Assistant] And I'd been doing this for a while when I discovered that one of my fellow researchers with whom I had been doing this all this time, uh, was allegedly a serial rapist. So ...


[User] Please transcribe this text

[Assistant] The first thing that I did was I read a bunch of articles about this, and in January of 2018, I read an article with some of his alleged victims. And one of the things that really struck me about this article is how scared they were.


[User] Please transcribe this text

[Assistant] They were really frightened. They had, you know, tape over the cameras on their phones and on their laptops. And what they were worried about was that he was a hacker, and he was going to hack into their stuff, and he was going to ruin their lives. And this had kept them silent for a really long time. So I was furious. And I didn't want anyone to ever feel that way again.


[User] Please transcribe this text

[Assistant] And the thing that I tweeted was that if you're a woman who has been sexually abused by a hacker, and that hacker has threatened to break into your devices, that you could contact me and I would try to make sure that your device got a full sort of forensic look over. And then I went to lunch.


[User] Please transcribe this text

[Assistant] It was full of the stories of men and women telling me the worst thing that had ever happened to them.


[User] Please transcribe this text

[Assistant] Uhm, I was contacted by, uh, women who were being spied on by men, by men who were being spied on by men, by women who were being spied on by women, but the vast majority of the people contacting me were women who had been sexually abused by men who were now spying on.


[User] Please transcribe this text

[Assistant] Uh, though one particularly interesting case involved a man who came to me because, uh, his, uh, boyfriend had outed him as gay to his extremely conservative Korean family.


[User] Please transcribe this text

[Assistant] It gets in places you don't want it. Human leaks. Your friends give away information about you. Your family gives away information about you. Uh, you go to a party, somebody tags you as having been there.


[User] Please transcribe this text

[Assistant] And this is one of the ways in which abusers pick up information about you that you don't otherwise want them to know. It is not uncommon for abusers to go to friends and family and ask for information about their victims under the guise of being concerned about their mental health.


[User] Please transcribe this text

[Assistant] iCloud, your Apple ID, your Netflix, your TikTok. I had to figure out what a TikTok was.


[User] Please transcribe this text

[Assistant] If it had a login, I saw it compromised.


[User] Please transcribe this text

[Assistant] And this gives them a lot of opportunity to do things to people's accounts, which is very dangerous. The good news is that we have advice for people to lock down their accounts.


[User] Please transcribe this text

[Assistant] This advice already exists, and it comes down to this. Use strong, unique passwords for all of your accounts.


[User] Please transcribe this text

[Assistant] Uhm, use, uh, more strong, unique passwords as the answers to your security questions so that somebody who knows the name of your childhood pet can't reset your password.


[User] Please transcribe this text

[Assistant] Uhm, and finally, turn on the highest level of two-factor authentication that you're comfortable using, so that even if an abuser manages to steal your password, because they don't have the second factor, they will not be able to log into your account. The other thing that you should do,


[User] Please transcribe this text

[Assistant] Uh, is you should take a look at the security and privacy tabs for most of your accounts. Most accounts have a security or privacy tab that tells you


[User] Please transcribe this text

[Assistant] What devices are logging in and tells you where they're logging in from? For example, here I am logging into Facebook from the La Quinta, where we are having this meeting.


[User] Please transcribe this text

[Assistant] And if, for example, I took a look at my Facebook logins and I saw somebody logging in from Dubai, I would find that suspicious, because I have not been to Dubai in some time. But sometimes, it really is a rat. If by rat you mean remote access tool, and ...


[User] Please transcribe this text

[Assistant] Remote access tool is essentially what we mean when we say stalkerware.


[User] Please transcribe this text

[Assistant] So one of the reasons why getting full access to your device is really tempting for governments is the same reason why getting full access to your device is tempting for, uh, for abusive partners and former partners. We carry tracking devices around in our pockets all day long.


[User] Please transcribe this text

[Assistant] We carry devices that contain all of our passwords, all of our communications, including our end-to-end encrypted communications, all of our emails, all of our contacts.


[User] Please transcribe this text

[Assistant] All of our selfies are all in one place. Often our financial information is also in this place. And so full access to a person's phone is the next best thing to full access to a person's mind.


[User] Please transcribe this text

[Assistant] The way in which stalkerware works is that it's a commercially available program which an abuser purchases, uh, installs on the device that they want to spy on, usually because they have physical access where they can trick


[User] Please transcribe this text

[Assistant] By saying, you know, this is a very important program you should install on your ...


[User] Please transcribe this text

[Assistant] On your device. And then they pay the stalkerware company for access to a portal, which gives them all of the information from that device. You're usually paying something like 40 bucks a month. So this kind of spying is remarkably cheap.


[User] Please transcribe this text

[Assistant] Do these companies know that they're, that they're, uh,


[User] Please transcribe this text

[Assistant] Copy for Coco Spy, which is one of these products. It says right there on the website that Coco Spy allows you to spy on your wife with ease. You don't have to worry about where she goes, who she talks to or what websites she visits. So that's creepy. Hello Spy, which is another such product.


[User] Please transcribe this text

[Assistant] It turns out that if you have, uh, stalkerware on your computer or on your phone, uh, it can be really difficult to know, uh, whether or not it's there. And one of the reasons for that is because antivirus companies often don't, uh,


[User] Please transcribe this text

[Assistant] Don't recognize stalkerware as malicious. They don't recognize it as a trojan or as any of the other stuff that you would normally find that they would warn you about.


[User] Please transcribe this text

[Assistant] These are some results from earlier this year from VirusTotal. I think that for one sample that I looked at, I had something like


[User] Please transcribe this text

[Assistant] A result of seven out of 60 of the platforms recognized the stock aware that I was testing. And here is another one where I managed to get 10. 10 out of 61. So this is still some very, very bad results.


[User] Please transcribe this text

[Assistant] I have managed to convince a couple of antivirus companies to start marking stalkerware as malicious, so that all you have to do if you're worried about having this stuff on your, uh, on your computer is, uh, you download the program, you run a scan, and it tells you, hey, there's some potentially unwanted program on your device.


[User] Please transcribe this text

[Assistant] Frequently victims of abuse aren't sure whether or not they want to tip off their abuser by cutting off their access.


[User] Please transcribe this text

[Assistant] Or they're worried that their abuser is going to, uh, escalate to violence or perhaps even greater violence than they've already been engaging in.


[User] Please transcribe this text

[Assistant] Kaspersky was one of the very first companies that said that they were going to start taking this seriously. And in November of this year, they issued a report in which they said that since they started tracking stalkerware among their users, that they had seen an increase of 35 percent.


[User] Please transcribe this text

[Assistant] Likewise, Lookout came out with a statement saying that they were going to take this much more seriously. And finally, a company called Malwarebytes also put out such a statement and said that they had found 2,500 programs in the time that they had been looking, which could be classified as stalkerware. Finally,


[User] Please transcribe this text

[Assistant] In November, I helped to launch a coalition called the Coalition Against Stalkerware, made up of, uhm, academics,


[User] Please transcribe this text

[Assistant] People who are doing this, this sort of thing on the ground, the, you know, practitioners of helping people to escape from intimate partner violence.


[User] Please transcribe this text

[Assistant] Uh, and antivirus companies. And our goal is both to educate people about these programs,


[User] Please transcribe this text

[Assistant] But also to convince the antivirus companies to change the norm in how they act around, uh, this very scary software, uh, so that soon,


[User] Please transcribe this text

[Assistant] I can tell you that the problem has been solved and all you have to do is download any antivirus and it is considered normal for it to detect stalkerware. That is my hope. Thank you very much.


[User] Please transcribe this text

[Assistant] Topic, Latent heat of vaporization.


[User] Please transcribe this text

[Assistant] No. It is because of latent heat of vaporization. Latent heat of vaporization is the amount of heat energy required to change a unit mass of liquid into vapor at atmospheric pressure at its boiling point.


[User] Please transcribe this text

[Assistant] I'm here in Bondi, amazing beach, amazing view, and I'll be cooking in iceberg today. It's a privilege.


[User] Please transcribe this text

[Assistant] Iceberg has a very good reputation and putting their reputation at stake is a very huge responsibility.


[User] Please transcribe this text

[Assistant] Uh, I'm not very good with Italian food. It's definitely not my strength.


[User] Please transcribe this text

[Assistant] I hope I don't get pasta. I would love to do meat.


[User] Please transcribe this text

[Assistant] Monty's way of cooking is very different from the way I cook.


[User] Please transcribe this text

[Assistant] I think I'm a bit nervous, and also I'm not very good with Italian food.


[User] Please transcribe this text

[Assistant] And have you done pasta before? Not in, uh, a big portion I have not done yet.


[User] Please transcribe this text

[Assistant] I'm looking at uhm, like a raviolo. Mhm. With uh, pumpkin and pine nut filling.


[User] Please transcribe this text

[Assistant] And to go with it, a bit of a pancetta and some mushroom and red wine sauce. Firstly, I need to roast my pumpkins. I grab two big pumpkins, slice them into small pieces. I've got 30 people to feed. I don't want to run out of pumpkin. So I'm putting in a lot of pumpkin.


[User] Please transcribe this text

[Assistant] Monty is suggesting I start the pasta. But I want to finish my pumpkins.


[User] Please transcribe this text

[Assistant] The pasta dough for raviolo need to be soft and stretchy, unlike from a regular pasta. Usually, pasta need to be firmer with the dough, whereas raviolo need to be a bit more stretchy so that I can stretch and seal.


[User] Please transcribe this text

[Assistant] Where's the gas lighter? The lighter for the- At the front.


[User] Please transcribe this text

[Assistant] Today I'm cooking pumpkin raviolo with mushroom sauce and crispy pancetta. Mushrooms and pumpkin are in season and iceberg is well known for seasonal produce. My pasta's are ready. Now it's time to start on the mushroom sauce. I'm cooking some white mushrooms. Caramelize them.


[User] Please transcribe this text

[Assistant] Let it cook for a while. I can move on to my crispy pancetta. My pancetta need to be roasted. Everything is taking longer than what I expected. I got so much something to finish.


[User] Please transcribe this text

[Assistant] My mushroom broth, it looks amazing.


[User] Please transcribe this text

[Assistant] Shiitake mushroom has a nice bite and flavor and I feel that


[User] Please transcribe this text

[Assistant] It will go along with my mushroom broth and my raviolo.


[User] Please transcribe this text

[Assistant] Before I can even start rolling out the pastas, I need to finish off my pumpkin. I need to add pine nut, ricotta, garlic and rosemary.


[User] Please transcribe this text

[Assistant] Uh, the pressure is, uh, very high. Yeah, I'm really pushing for time.


[User] Please transcribe this text

[Assistant] I have really underestimated pasta making. It's a very long process.


[User] Please transcribe this text

[Assistant] After this, I need to roll out 30 pieces.


[User] Please transcribe this text

[Assistant] My first raviolo is made. Now I need to boil it and add all the other elements. Not ready yet, but Monty is on my back.


[User] Please transcribe this text

[Assistant] Finally, my test blades ready. Pumpkin raviolo and the shiitake mushroom, a bit of pancetta, the mushroom sauce. It looks beautiful. One down, I've got


[User] Please transcribe this text

[Assistant] I know that I need to go as fast as possible, but I'm making faster. It needs to be precise.


[User] Please transcribe this text

[Assistant] My consistency on the raviolos are getting a bit haywire.


[User] Please transcribe this text

[Assistant] I'm officially late for service. I'm so upset that I'm not able to keep up with the standards of iceberg.


[User] Please transcribe this text

[Assistant] Luckily, I have 20 minutes window for the first course to be out.


[User] Please transcribe this text

[Assistant] I have come so far in this competition and I'm not here to give up. I'm gonna make sure I serve all the customers in Iceberg today.


[User] Please transcribe this text

[Assistant] At last, all my 30 raviolis are ready. Come on, Sashi, let's go, mate. Start walking those raviolis over. I run to the pass, and I start cooking the raviolis.


[User] Please transcribe this text

[Assistant] Please, please. Just a few minutes left. I'm so close. Last one, let's go all the way to the end. Come to the last patch of six, and I realise...


[User] Please transcribe this text

[Assistant] I think I'm short of raviolis. Short? No, you counted them. How come?


[User] Please transcribe this text

[Assistant] About that, well done. You got there, eh? You got there, you gave me a scare. Thank you so much.


[User] Please transcribe this text

[Assistant] In this competition, this challenge has been the most stressful one. Pasta, raviolo, heads off to those who are doing it day to day.


[User] Please transcribe this text

[Assistant] I'm excited and nervous to know who I'm going to be cooking up against. All these contestants are really strong, but there's a great advantage up for grabs and I really want to win it.


[User] Please transcribe this text

[Assistant] Because I know he's got so many great ideas. His plating is absolutely amazing. And I know Ben's good at packing flavors in his dishes. Simple but beautiful.


[User] Please transcribe this text

[Assistant] I love winter. It's like getting cozy with friends, having a nice cup of hot coffee, having yummy cakes, and that is why I'm making PB&J opera cake today.


[User] Please transcribe this text

[Assistant] The peanut butter is going in my Swiss meringue buttercream, which is gonna give that really soft and creamy peanut buttery texture. And I'm not making a jam with jelly. I'm going to be using fresh raspberries to add the acidity to the dish. The first thing I get onto doing is the chocolate aqua sponge. Uhm, it is a lot to do in about 60 minutes, but I just gotta keep focused and I know I can get it done.


[User] Please transcribe this text

[Assistant] But my dacquoise sponge is in the oven, and I have to get onto my peanut butter cream.


[User] Please transcribe this text

[Assistant] And melt it down with a little bit of sugar and lemon juice and add some gelatin leaves. I'm hoping that it just sets in time.


[User] Please transcribe this text

[Assistant] I take my guy out of the blast chiller and it's not set at all.


[User] Please transcribe this text

[Assistant] Oh no, it's more pureed than jelly.


[User] Please transcribe this text

[Assistant] If I don't have the jelly element then it's just peanut butter and chocolate. We have a problem!


[User] Please transcribe this text

[Assistant] Brush it with some coffee sugar syrup. Dollop some chocolate with ganache. Then top it off with another sponge. Pipe in some peanut butter Swiss meringue buttercream.


[User] Please transcribe this text

[Assistant] Top it off with another sponge cake and dot the raspberry cream on top.


[User] Please transcribe this text

[Assistant] Uh, I can't believe I got all of my elements on the plate. I like the look of my dessert, but Ben's dish looks absolutely amazing and that sauce or broth that he's got on the side looks gorgeous.


[User] Please transcribe this text

[Assistant] I think Ben's taking a lot of ingredients in and out, in and out all the time from the pantry and he's kind of running out of time. I'm nervous.


[User] Please transcribe this text

[Assistant] It doesn't get that cold in Queensland, but when it does, there's nothing better than tucking into a nice casserole or a spaghetti. I couldn't think of anything better.


[User] Please transcribe this text

[Assistant] I really need to get on with the bis straight away. It's gonna take a while for the flavors to develop. My veggies are sauteing. I start cleaning the crabs.


[User] Please transcribe this text

[Assistant] Jess is such a talented cook and you never know what she could pull out. Think it's gonna be a real challenge.


[User] Please transcribe this text

[Assistant] Once my crabs are cooking and coloring, I move on to the black squid ink spaghetti.


[User] Please transcribe this text

[Assistant] I'm adding squidding to the pasta dough for that vibrant colour and I think it'll be a great contrast between the really rich red bisque, some white pan-seed scallops and the dark black pasta.


[User] Please transcribe this text

[Assistant] I get that into salted boiling water and a biscuit coming along well.


[User] Please transcribe this text

[Assistant] If I can punch a lot of flavour into this bisque, I know it's going to give me a great chance of getting into the next round.


[User] Please transcribe this text

[Assistant] Just give them a quick flash fry in a really hot pan. They only need to be cooked for about 10 to 20 seconds a side.


[User] Please transcribe this text

[Assistant] I really wanna make it through to the next round, I've really got my eye on the prize today.


[User] Please transcribe this text

[Assistant] I was really happy with that cook. I think Jess and I are both at either ends of the spectrum today. She's done the most amazing dessert.


[User] Please transcribe this text

[Assistant] I feel that the bisque is hearty, it's thick, it's rich, uh, paired with the spaghetti and the scallops. That's something that I'd want to eat on a winter's night. Just staying at home, uhm, couple of glasses of wine and that, I'd be a happy chap.


[User] Please transcribe this text

[Assistant] I'm so happy I made it through to second round. I know Sashi's the flavor king and it's gonna be a tough cook. But I really need this advantage. Sashi's had two immunity pins. Khan's had one. It's my turn today and Sashi's gonna have his work cut out for him. I really want this advantage.


[User] Please transcribe this text

[Assistant] I've got to create a dish inspired by autumn and I've taken a lot of time in the pantry, but I've come up with an idea. A great caramelized piece of fish, carrot and ginger puree, and a tarragon vinaigrette.


[User] Please transcribe this text

[Assistant] I first need to jump onto the carrot and ginger puree. It needs time to soften.


[User] Please transcribe this text

[Assistant] With, uh, carrot and ginger puree. Yep. And tarragon vinaigrette.


[User] Please transcribe this text

[Assistant] Yeaah, nah, look, I wanna keep it simple, but, but it's like that.


[User] Please transcribe this text

[Assistant] I've spent a lot of time thinking about this dish and I think I've now got the autumn theme nailed. I really need to get a move on and get this dish up.


[User] Please transcribe this text

[Assistant] I'm still doing the fish and the dish I originally thought of. I'll just be changing a couple of the elements. I want to do some parsnip chips. Change it into a sort of fish and chips, I think.


[User] Please transcribe this text

[Assistant] Trying to rethink the dish at this sort of late stage is never the best idea. Uhm, but you've gotta really roll with the punches. I've decided to change it up.


[User] Please transcribe this text

[Assistant] Gonna make a walnut crumbed coral trout with carrot and ginger puree, parsnip chips and a parsley vinaigrette.


[User] Please transcribe this text

[Assistant] I'm really confident with this dish and I've been pushing myself to come up with creative ideas and I'm really proud of them.


[User] Please transcribe this text

[Assistant] To make the parsnip chips, I fry them in oil until they're crisp and golden. To make the walnut crumb, I de-shell about eight to ten walnuts and a bit of ginger just to give it that nice warmth running through it. And I'm just gonna lay that over the top of the fish.


[User] Please transcribe this text

[Assistant] Yeah, I really think the dish is working better, but it's hard to tell if you ever do enough against sashi. But hopefully the dish can speak for itself.


[User] Please transcribe this text

[Assistant] I really take a lot of pride in cooking fish. It's such a delicate meat and so I'm making sure this fish is cooked perfectly. I want to make sure that I don't overcook it. I just start the fish off nice and low just to get a nice crispiness on the crumb and make sure the fish is beautifully cooked.


[User] Please transcribe this text

[Assistant] Once the fillet's cooked half of the way through, put the whole pan in the oven to finish.


[User] Please transcribe this text

[Assistant] Four more minutes. Let's move. Come on. My parsnip chips are done. My parsley vinaigrette is ready and the puree is looking ready. I get the fish out of the oven and I'm really happy with how it looks and I know that the fish is cooked beautifully. I need to start plating up.


[User] Please transcribe this text

[Assistant] A carrot and ginger puree and parsley vinaigrette with parsnip chips. Like a autumn version of fish and chips. I reckon it's a winning combination.


[User] Please transcribe this text

[Assistant] What have you cooked? Pan-seared coral trout, carrot and ginger puree, and a parsley vinaigrette.


[User] Please transcribe this text

[Assistant] Chapter 2. Fontaine. Forward. Now we meet Fontaine. She is young and beautiful and in love with a man in Paris.


[User] Please transcribe this text

[Assistant] But she has no family and no money.


[User] Please transcribe this text

[Assistant] For Fontine, this is the love of her life.


[User] Please transcribe this text

[Assistant] For the man in Paris it is just a summer of love. Men are not kind to women.


[User] Please transcribe this text

[Assistant] They have their fun and then they walk away.


[User] Please transcribe this text

[Assistant] The man in Paris goes home to his rich family.


[User] Please transcribe this text

[Assistant] And leaves poor Fontine with a child, a little girl called Cosette. Fontine must find work, but how?


[User] Please transcribe this text

[Assistant] Fantine has a child but no husband. And a woman without a husband is nothing. Worse than nothing.


[User] Please transcribe this text

[Assistant] People are not kind to a woman with a child but no husband.


[User] Please transcribe this text

[Assistant] They turn their faces away. They close their doors. They say, there's no work here for a woman like you.


[User] Please transcribe this text

[Assistant] Fontine loves her daughter dearly, but what can she do? So,


[User] Please transcribe this text

[Assistant] In 1818, in a village near Paris, she leaves her little daughter with Monsieur and Madame Ténadier. They ask for 7 francs a month.


[User] Please transcribe this text

[Assistant] Fantine pays the money, holds her daughter in her arms for the last time, and leaves.


[User] Please transcribe this text

[Assistant] She takes the road for her home town of Montroy.


[User] Please transcribe this text

[Assistant] And tears are running down her face. There is misery in her heart. Poor Fontine. Poor Cosette.


[User] Please transcribe this text

[Assistant] In Montroy, Fontaine finds work in a factory.


[User] Please transcribe this text

[Assistant] This is the factory of Monsieur Madeleine.


[User] Please transcribe this text

[Assistant] An important man in the town and very rich.


[User] Please transcribe this text

[Assistant] Everybody likes him, because he is a good man.


[User] Please transcribe this text

[Assistant] He is kind to his workers, he helps people, and his factory gives many jobs to the townspeople.


[User] Please transcribe this text

[Assistant] But who is he? This Monsieur Madeleine. Where did he come from?


[User] Please transcribe this text

[Assistant] He arrived in Montreuil at the end of 1815. But nobody knows his family or anything about him.


[User] Please transcribe this text

[Assistant] Fontine sent money every month to the Ténadiers. They were not good people.


[User] Please transcribe this text

[Assistant] And they used the money for their own daughters.


[User] Please transcribe this text

[Assistant] Poor little Cosette was a hungry, dirty, unloved child. She worked all day.


[User] Please transcribe this text

[Assistant] She cleaned the house, she carried water, she washed the clothes.


[User] Please transcribe this text

[Assistant] But Fontine knew nothing of this.


[User] Please transcribe this text

[Assistant] And she worked long hours to make money for Cosette.


[User] Please transcribe this text

[Assistant] The next year, the Ténadiers asked for 12 francs a month.


[User] Please transcribe this text

[Assistant] The year after that, they wanted 15 francs.


[User] Please transcribe this text

[Assistant] Then Fontine lost her job at the factory because the women did not like her.


[User] Please transcribe this text

[Assistant] She has a child in a village somewhere near Paris. Yes, and where's her husband? She doesn't have one.


[User] Please transcribe this text

[Assistant] We don't want that kind of woman here. She must go.


[User] Please transcribe this text

[Assistant] Fantine found work making shirts. It was hard work for little money.


[User] Please transcribe this text

[Assistant] She was often ill, with a small, dry cough.


[User] Please transcribe this text

[Assistant] Your daughter needs a warm dress for winter. Send ten francs at once. Fontine did not have ten francs.


[User] Please transcribe this text

[Assistant] She thought long and hard and went to the barber in the town.


[User] Please transcribe this text

[Assistant] She took off her hat and her golden hair fell down her back. That's beautiful hair, said the barber.


[User] Please transcribe this text

[Assistant] What can you give me for it? Ten francs. Then cut it off.


[User] Please transcribe this text

[Assistant] She sent the money to the tenages. My daughter's not cold now, she thought. She's wearing my hair.


[User] Please transcribe this text

[Assistant] Another letter came from the Ténadiers.


[User] Please transcribe this text

[Assistant] Send one hundred francs or Cosette must leave our house.


[User] Please transcribe this text

[Assistant] How can a poor woman get that kind of money?


[User] Please transcribe this text

[Assistant] One cold winter evening, outside a restaurant in the centre of Montroy, a woman walked up and down.


[User] Please transcribe this text

[Assistant] There was snow on the ground, but the woman wore an evening dress with flowers in her hair.


[User] Please transcribe this text

[Assistant] Some young men came out of the restaurant, saw her and began to call her bad names. They laughed and shouted, but the woman did not look at them.


[User] Please transcribe this text

[Assistant] Then one young man took some snow and put it down the back of the woman's dress. The woman was Fantine.


[User] Please transcribe this text

[Assistant] She gave a cry, turned and hit the young man's face with her hands. People came to watch, laughing.


[User] Please transcribe this text

[Assistant] A tall policeman arrived, took the woman by the arm and pulled her away. Come with me, he said.


[User] Please transcribe this text

[Assistant] This policeman was Inspector Javert. He was new to Montreuil and he was a hard man.


[User] Please transcribe this text

[Assistant] The law was the only important thing in life and he hated criminals.


[User] Please transcribe this text

[Assistant] The law in France at that time was not kind to women like Fontaine.


[User] Please transcribe this text

[Assistant] Javert took Fontaine to the Office of Police.


[User] Please transcribe this text

[Assistant] You hit a man in the street, and that's a crime, he told her. You're getting six months. Six months in prison? Fontine cried. No!


[User] Please transcribe this text

[Assistant] I'm not a bad woman, Monsieur, please. I must work.


[User] Please transcribe this text

[Assistant] I need the money for my little daughter. Please.


[User] Please transcribe this text

[Assistant] One moment please, said a new voice. Everybody turned to look at the door.


[User] Please transcribe this text

[Assistant] And there stood the good, the great Monsieur Madeleine.


[User] Please transcribe this text

[Assistant] Inspector, he said, I was outside the restaurant too. And I can tell you the true story. The young man began the fight. And this poor woman, he looked at Fontine on the floor, must go free. She did nothing wrong.


[User] Please transcribe this text

[Assistant] The woman is a criminal, said Javert angrily. She, she must go free, said Monsieur Madeleine. Ask the other people at the restaurant. We all saw the same thing.


[User] Please transcribe this text

[Assistant] She began to cough, a hard dry noise.


[User] Please transcribe this text

[Assistant] Monsieur Madeleine took her arm gently.


[User] Please transcribe this text

[Assistant] My dear child, you are not well, he said.


[User] Please transcribe this text

[Assistant] Javert's cold eyes stared at Monsieur Madeleine.


[User] Please transcribe this text

[Assistant] Do I know you from somewhere? He said. Were you ever at Toulon?


[User] Please transcribe this text

[Assistant] Monsieur Madeleine looked at him. His face did not change.


[User] Please transcribe this text

[Assistant] Monsieur Madeleine took Fantine to the little hospital in Montreux.


[User] Please transcribe this text

[Assistant] She lay in bed and coughed and coughed.


[User] Please transcribe this text

[Assistant] Monsieur Madeleine listened to her sad story and the next day he sent money to the tenages.


[User] Please transcribe this text

[Assistant] Now, you must get better, he told Fontine. Cosette needs you.


[User] Please transcribe this text

[Assistant] She was now very ill, and five days later the doctor spoke to Monsieur Madeleine. Does she have a child, this poor woman, he said. Yes, a small daughter. You must bring the child here, soon.


[User] Please transcribe this text

[Assistant] Monsieur Madeleine went to sit by Fontine's bed.


[User] Please transcribe this text

[Assistant] Of course I can, he said gently.


[User] Please transcribe this text

[Assistant] The door of the room suddenly opened behind him, and Fontine cried out, No! No! Monsieur Madeleine looked round quickly. Inspector Javert came into the room with four policemen. Jean Valjean, prisoner at Toulon, I am arresting you, Javert said.


[User] Please transcribe this text

[Assistant] After you left the prison, you stole money from a child in Toulon.


[User] Please transcribe this text

[Assistant] You are still a thief, and now you must go to prison for life. Fontine sat up in bed. No! She cried. Cosette!


[User] Please transcribe this text

[Assistant] Inspector, give me three days, he said. He was a big man, much bigger than Javier.


[User] Please transcribe this text

[Assistant] Three days to bring this poor woman's child to her before she dies. Then you can take me. Javert laughed loudly.


[User] Please transcribe this text

[Assistant] Three days, you're going to run away.


[User] Please transcribe this text

[Assistant] There's no Monsieur Madeleine here.


[User] Please transcribe this text

[Assistant] This man is a criminal called Jean Valjean. And he's going to prison.


[User] Please transcribe this text

[Assistant] Fontine stared at Javert and tried to speak, but she could not.


[User] Please transcribe this text

[Assistant] She fell back in the bed and lay still.


[User] Please transcribe this text

[Assistant] The people of Montreuil talked about that day for a long time. The death of the woman Fontine. The arrest of Monsieur Madeleine.


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[Assistant] Javert put Monsieur Madeleine in a locked room in the police office.


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[Assistant] She saw nobody and heard nothing, she said. She loved Monsieur Madeleine very much.


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[Assistant] So where did Monsieur Madeleine go? Nobody in Montreuil saw him again. One thing was certain.


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[Assistant] In Monsieur Madeleine's house there were two beautiful old silver candlesticks. The next day they were gone.


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[Assistant] Now, I'm from Kenya, and in Kenya, corruption takes different forms.


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[Assistant] This is my hometown of Nairobi. I love Nairobi. It's beautiful. But it is a city of paradoxes. It is at once beautiful and challenging.


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[Assistant] But at the heart of this beautiful city that I call home is Karura Forest.


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[Assistant] An oasis of green, expansive beauty that would be the envy of any city anywhere. We almost lost career forest to corruption.


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[Assistant] Word has reached my mother, Wangari Mathai, that Karura forest is under attack.


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[Assistant] There was a construction site coming up right in the middle of the forest. Government officials had stolen the forest.


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[Assistant] They had divided, sold and gifted hundreds of parcels of karura to their friends and cronies. Now in 1977, my mother founded the Green Belt Movement to plant trees across Kenya,


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[Assistant] One of the most successful tree planting campaigns in the world.


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[Assistant] They battled police and hired goons to stop the theft of this forest.


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[Assistant] But fortunately, there was an uprising of support from the clergy, politicians, students and the general public.


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[Assistant] All of whom came out to say no to corruption and greed.


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[Assistant] And pretty soon, that support was too strong and intense for the authorities to subdue, and Karura Forest was saved.


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[Assistant] In the 2000s, I joined my mother at the Green Belt Movement.


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[Assistant] And witness the growth of the movement's advocacy activities, its expansion beyond Kenya and an extremely important growing


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[Assistant] Consensus around the 2004 Nobel Peace Prize that she received that the environment, democracy and peace were inextricably linked.


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[Assistant] I also learned that what my mother had faced ...


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[Assistant] That many years ago, trying to protect Karura Forest was not an isolated incident.


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[Assistant] Now, corruption is devastating to any economy, democracy and the environment. It robs citizens of vital social services and renders human life worthless.


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[Assistant] When young men are willing to join gangs and brutalize their communities for a small fee,


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[Assistant] And women are raped on the way to work, and when they report this, the perpetrators bribe their way out of jail. And when young girls have to sell their bodies to buy sanitary towels, you know their society is broken.


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[Assistant] In recent years, Kenya has been ranked amongst the top 10 most corrupt countries in the world.


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[Assistant] Even more frustrating for me is that Kenya loses a third.


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[Assistant] Of her national budget to corruption each year, that is six billion dollars. It is totally unacceptable.


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[Assistant] In a country where anti-corruption efforts have been frustrated.


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[Assistant] And ignored and interfered with, we absolutely need new strategies for dealing with this vice.


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[Assistant] We cannot complain forever. We either decide that we're going to live with it or we're going to change it. There's some good news. Human beings are not born corrupt.


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[Assistant] At some point, these behaviors are fostered by a culture that promotes individual gain over collective progress.


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[Assistant] So if we're going to uproot corruption, we have got to start before it ever takes root. We have got to intervene early.


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[Assistant] I don't know about your country, but where I come from, youth will lead us into the future.


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[Assistant] 58 percent of young people in Kenya recently told us they will do anything to make money. An additional 45 percent said,


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[Assistant] 73 percent said they would not be willing to stand up for what they believe in for fear of retribution.


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[Assistant] What I learned from my mother a few years ago was this concept of the power of one.


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[Assistant] That each of us can be potent agents of change, and that together we are a force.


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[Assistant] My mother understood this so profoundly that it was at the center of her work. Shifting cultures takes patience, persistence and commitment, and it is extremely slow and deep work.