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[Assistant] Now, people who don't exercise their normative powers and hard choices are drifters. We all know people like that. I drifted into being a lawyer.


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[Assistant] Hard choices are precious opportunities.


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[Assistant] So there you have it. From this point on, you will be following my orders as well. Is that understood Mr. Bushido?


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[Assistant] Is that right? Tell them we appreciate their assistance


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[Assistant] Just who was it that leaked the information about our base? I'm the spy and you're asking me that?


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[Assistant] I volunteered to become the foundation of the united world we're trying to build.


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[Assistant] A fine idea, isn't it, Colonel? This is the man with the license, the fabled Mr. Bushido.


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[Assistant] Considering the point where we lost the Gundams, the time that's passed, and their ship's speed,


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[Assistant] I feel that two teams of mobile suits should be more than enough. After all, the chances of them even getting out of the ocean are slim.


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[Assistant] See, the leaves change color and fall down from the trees.


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[Assistant] One other thing, I wanted to have your prototype machine tailored to my personal colors.


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[Assistant] Well done, Colonel Monokin. You've come up with an amusing strategy here. Actually, pretty good for a mere human.


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[Assistant] Clearly, Hermione knows. Seems a pity not to ask her.


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[Assistant] Clearly, Hermione knows. Seems a pity not to ask her.


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[Assistant] Clearly, Hermione knows. Seems a pity not to ask her.


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[Assistant] I heard Louise's voice. She was piloting a mobile suit.


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[Assistant] It's all because of you guys. It's your fault Louise joined the allies. And then she... Why? Why did this happen? Why did it have to be like this?


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[Assistant] Just missing words! When you fight, people get hurt! Like Louise.


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[Assistant] You can't be serious. Listen, I'm not like the rest of you. Don't think that I am!


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[Assistant] Huh? Uhm, just a little something they asked me to do. Bye. He seems kind of...


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[Assistant] Not bad, Potter. You'd make a fair beater.


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[Assistant] Not bad, Potter. You'd make a fair beater.


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[Assistant] Not bad, Potter. You'd make a fair beater.


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[Assistant] I am Jean Paul Baptiste, a watchmaker whose family moved here from France about a century ago.


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[Assistant] My grandfather, who was a watchmaker too, used to say to me, Jean Paul, all the best watchmakers are French.


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[Assistant] But now in 1676, many French watchmakers live in Geneva. In fact, Geneva has the most watchmakers in the world.


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[Assistant] We are called Cabinotier because we work in shops almost as small as a cabinet.


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[Assistant] But even though our workshops may be small, the workmanship of our watches is grand indeed.


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[Assistant] Becoming a watchmaker takes hard work and patience because the parts of a watch are so tiny.


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[Assistant] The precision needed to create or repair a watch takes a long time to learn. So you must start as an apprentice.


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[Assistant] For example, when I was 15, I apprenticed to an excellent watchmaker who is a friend of my grandfather.


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[Assistant] After five years as an apprentice, a person with real aptitude will be hired by a master watchmaker to be an assistant in his workshop.


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[Assistant] The work is tedious at times, the hours are long and the pay is meager, but you learn a lot.


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[Assistant] After my apprenticeship, I was fortunate to be hired by Monsieur Girard, a master watchmaker and one of the best in Geneva.


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[Assistant] The rules of a watchmaker's education are set down by the Watchmakers Guild of Geneva, which was established in 1601.


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[Assistant] The Guild is a group that was created by talented watchmakers to ensure that every watchmaker in the city is an artist of the highest quality.


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[Assistant] In order to join the guild, a young man must work with a master watchmaker for three years.


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[Assistant] And within that time, he must create a watch to present to the guild. This watch is known as his masterpiece.


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[Assistant] If the guild approves his watch, the young man becomes a master and a member of the guild. Only then is he allowed to open his own shop.


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[Assistant] If the young watchmaker's watch is not approved, he can never open his own business and must toil as a watchmaker's assistant forevermore.


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[Assistant] As for me, I successfully produced my masterpiece in just over a year.


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[Assistant] Naturally that watch is on display at my own workshop here on Saint-Jouvet Street.


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[Assistant] Watchmaking requires many tools and accessories. First of all, there's my workbench, which is very important because it holds small hammers, brushes, tweezers, and anything else I need to repair or make a watch.


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[Assistant] This bench keeps my tools organized in small drawers. And I, like other watchmakers, have placed it in front of a large window that gets good natural light.


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[Assistant] Second, a watchmaker needs a magnifying eyeglass called a loop to see close up the details of the inside of a watch.


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[Assistant] Third, various types of polishing and shaping implements are needed, such as oilstones and bluestones.


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[Assistant] Lastly, every watchmaker needs a small lathe. A very ancient tool.


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[Assistant] The lathe is a machine that holds a piece of material such as wood or metal in place and rotates it.


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[Assistant] I have operated my own shop for almost 20 years, and currently I have two apprentices, Max and Julian, who help keep the workshop clean.


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[Assistant] We do a lot of filing and shaping of metal, which creates countless tiny slivers of brass and steel that get all over the place. We also use large amounts of sperm whale oil to make sure the watch parts move together smoothly. But it drips on everything and makes a mess.


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[Assistant] Watchmaking has changed substantially since my grandfather's day.


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[Assistant] Back then, a fusee was commonly used in watches.


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[Assistant] A chain is wrapped around the fusie and the chain is attached to a metal coil, which is around another post inside a barrel-shaped container.


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[Assistant] The metal coil turns the barrel, and then the barrel turns the fusie by pulling on the chain.


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[Assistant] The fusine moves the wheel, and time ticks by as the metal coil slowly unwraps. When the metal coil completely uncurls, it can be wound up again by a watch key.


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[Assistant] This older type of watch had only an hour hand, and it didn't keep time very well since it kept running down quickly.


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[Assistant] Plus, these watches were also thick and heavy.


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[Assistant] People wore them on chains around their necks as jewelry, and the wealthy decorated them with precious gems and gold.


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[Assistant] But this custom changed when the preacher, John Calvin, came to Geneva in the mid-1500s and passed laws that forbade anyone from wearing big pieces of jewelry.


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[Assistant] The watchmakers quickly realized they'd have to make their watches smaller, lighter, and they also wanted them to keep better time.


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[Assistant] After many years of experimentation, last year, the spiral balance spring was invented.


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[Assistant] It is a finely coiled spring made of steel that balances the movements of the watch.


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[Assistant] This new little spring does the same thing inside a watch.


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[Assistant] Timekeeping has now become more accurate, and watches made now have two hands instead of one.


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[Assistant] Another hand has been added to count the minutes. Just think how our concept of time has changed because of this little invention. Now I can tell precisely how late my apprentices are arriving at work in the morning.


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[Assistant] It has certainly been an exciting year for watchmakers. My workshop has a large number of orders for watches with the spiral balance spring.


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[Assistant] We will be quite busy, I can assure you, but we won't just be making watches.


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[Assistant] My shop also makes surgical instruments and mechanical figures called automata.


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[Assistant] But I must admit, for me, making a beautiful pocket watch is the most rewarding work of all.


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[Assistant] Even though I'm now 41 years old, and my eyesight is not as good as it once was, I can still make masterpieces that will last a long time.


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[Assistant] Combining beauty and quality is the key to making a good timepiece. And Jean-Paul Baptiste has always been known on Saint-Gervais street as a true artist.


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[Assistant] I was most unfortunate in my youth to come across a vomit-flavoured one. And since then I'm afraid I've lost my liking for them.


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[Assistant] When you've had time to decide where your loyalty is now.


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[Assistant] When you've had time to decide where your loyalties lie.


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[Assistant] When you've had time to decide where your loyalty is now.


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[Assistant] You've gotta work with seafood, and I think prawns is one of the best choices for a curry, because it brings out the textural elements in prawns quite well.


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[Assistant] I'm going well, I'm confident about this dish. We have a stock going on. The prawn oil is ready. That's my secret garam masala. I have a very secret garam masala. It's got secret cumin, secret cardamom, secret cloves, secret saranis.


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[Assistant] Is that all? Secret, uh, cinnamon, uh, secret bay leaves. It's such a secret that I forget at times what all is in it. That's not secret, mate!


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[Assistant] I'm like the water when your ship pulled in that night.


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[Assistant] We were the kings and the queens. And they read off our names.


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[Assistant] The night you danced like you knew our lives would never be the same.


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[Assistant] On a history book page It was the end of a decade


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[Assistant] When they point to the pictures Please tell them my name


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[Assistant] But what makes Jinchero unique is that here, even though it is now 2008, we are preserving ancient traditions. In fact,


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[Assistant] Chinchero is just outside the city of Cusco.


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[Assistant] Which was once the center of the mighty Inca empire. As a traditional master weaver,


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[Assistant] I have the privilege and responsibility of teaching my skills to the younger generation, uniting the past with the future. In fact, I'm waiting for Carla, a neighbor's daughter, to come and take her weaving lesson. For many women like me,


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[Assistant] Weaving is not just a craft but a way of life.


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[Assistant] Peruvian textiles have a rich history. They can be traced as far back as 2500 BC, long before the Incas.


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[Assistant] By the time of the Inca Empire in the 1500s,


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[Assistant] The patterns woven into our textiles have always told stories. So our history was not just expressed orally, but was also woven into cloth.


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[Assistant] More recently, our weaving tradition was sadly being lost as many village people moved to cities seeking money and a more modern way of life.


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[Assistant] But some, like me, have stayed in the village to keep our traditional culture alive.


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[Assistant] In 1996, a weaving center was established here, where women, young and old, can come to learn our unique weaving skills. It is called the Center for Traditional Textiles, and I started to work in teacher in 2000.


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[Assistant] The mission of the center is to celebrate the history and traditions of Peruvian textiles and to educate others about them. After the women weavers gain expertise,


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[Assistant] This allows the women to gain financial independence or contribute to their family's income. Practice is a must for good weavers.


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[Assistant] Our tools are our fingers, mostly our thumbs, and the yarn we weave comes from either alpaca or vicuña, animals that resemble small llamas.


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[Assistant] The alpaca are especially important to our way of life, because in addition to their wool, they also supply meat, fertilizer, fuel and mother.


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[Assistant] When I was a child, I often tended our sheep and alpaca.


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[Assistant] As I watched them graze, I practiced weaving jikima strips, small pieces that all the children in my village make to practice different textile patterns.


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[Assistant] This practice prepared me to learn more complicated patterns when I was 17 and began my lessons with an older weaver.


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[Assistant] But we also dye the wool using natural sources, such as cochineal beetles, which live on prickly pear cactus.


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[Assistant] These beetles, when dried and crushed, yield a dye that makes our yarn a brilliant color of red.


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[Assistant] We also use eucalyptus leaves and beans to make dyes, and the vibrant colors from these plants range from pink to different shades of brown and green.


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[Assistant] How bright or deep the color is depends on the color of the plant and how long you leave the wool in the dye bath.


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[Assistant] Our weavers use a backstrap loom, which is very easy to use and carry around.


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[Assistant] Whenever I start a new textile, I make a new loom. First I measure out the yarn for the warp.


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[Assistant] Which consists of the threads that will run lengthwise in my textile.


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[Assistant] Then I tie the warp to something immobile, such as a tree or a stake in the ground.


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[Assistant] For smaller textile pieces, some women use their own bodies by stretching out a leg and tying the warp to their foot.


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[Assistant] The other end of the warp has a strap that is tied around the weaver's waist.


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[Assistant] Then I interlace threads of yarn horizontally across the warp to create the pattern. The horizontal threads are called the woof.


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[Assistant] With all the different colors of yarn, we can make lots of patterns in our textiles.


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[Assistant] Which can be combined with other patterns to represent many things.


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[Assistant] Each textile tells a story about our mountains, rivers, animals and villages. Sometimes even about the weaver herself.


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[Assistant] Because patterns and colors are chosen by the weaver to make each textile distinctive. Dark colors may mean the weaver is sad.


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[Assistant] And bright colors may reflect the happiness she felt as she was weaving.


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[Assistant] The most important family textile is the Manta, a cape that has many functions.


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[Assistant] From hauling fruit and firewood to carrying babies on mother's backs.


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[Assistant] Each village has its own unique manta pattern. So when others see you, they recognize what village you come from by the colorful design of your manta.


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[Assistant] When I weave outside, I sit on a manta, and whenever I am weaving, whether it is a belt, a hat or skirt, I put a lot of time and effort into each piece.


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[Assistant] Market day is special for the women of Chinchero, and we like to dress in our traditional handmade clothes when we go to market.


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[Assistant] We wear colorful jackets, braid our hair, and wear our hats called Monterras proudly.


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[Assistant] In our village, everyone wears a Monterra with a round top.


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[Assistant] The brim of the hat curves toward its center, and inside the brim is a secret fold where we can store our money.


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[Assistant] When a tourist stops by and purchases one of my textiles, I just pop the money into my hat. The weaving centre helps with the sale of our work.


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[Assistant] But it is up to each weaver to negotiate a price.


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[Assistant] But I am satisfied when I see how my weaving has made someone happy. Oh, here is Carla.


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[Assistant] Someday, she will make our village proud and weave beautiful textiles that will tell the story of her generation.


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[Assistant] What's your last name again? Oh, it's Gothier. How do you spell that?


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[Assistant] When historians talk about the atrocities of the 20th century, we often think of those that took place during and between the two world wars. Along with the Armenian Genocide in modern-day Turkey, the Rape of Nanking in China, and Kristallnacht in Germany,


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[Assistant] Another horrific ethnic cleansing campaign occurred on an island between the Atlantic Ocean and Caribbean Sea.


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[Assistant] The roots of this conflict go back to 1492, when Christopher Columbus stumbled onto the Caribbean island that would come to be named Hispaniola, launching a wave of European colonization.


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[Assistant] The island's Taino natives were decimated by violence and disease, and the Europeans imported large numbers of enslaved Africans to toil in profitable sugar plantations. By 1777, the island had become divided between a French-controlled West and a Spanish-controlled East.


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[Assistant] A mass slave revolt won Haiti its independence from France in 1804, and it became the world's first black republic.


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[Assistant] But the new nation paid dearly, shut out of the world economy, and saddled with debt by its former masters.


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[Assistant] Meanwhile, the Dominican Republic would declare independence by first overthrowing Haitian rule of eastern Hispaniola, and later Spanish and American colonialism.


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[Assistant] Despite the long and collaborative history shared by these two countries, many Dominican elites saw Haiti as a racial threat that imperiled political and commercial relations with white, Western nations.


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[Assistant] In the years following World War I, the United States occupied both parts of the island. It did so to secure its power in the Western Hemisphere by destroying local opposition and installing US-friendly governments.


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[Assistant] The brutal and racist nature of the U.S. occupation, particularly along the remote Dominican-Haitian border, laid the foundation for bigger atrocities after its withdrawal.


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[Assistant] In 1930, liberal Dominican president Horacio Vázquez was overthrown by the chief of his army, Rafael Trujillo.


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[Assistant] Despite being a quarter Haitian himself, Trujillo saw the presence of a bicultural Haitian and Dominican borderland as both a threat to his power and an escape route for political revolutionaries.


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[Assistant] In a chilling speech on October 2, 1937, he left no doubt about his intentions for the region. Claiming to be protecting Dominican farmers from theft and incursion, Trujillo announced the killing of 300 Haitians along the border, and promised that this so-called remedy would continue.


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[Assistant] Over the next few weeks, the Dominican military, acting on Trujillo's orders, murdered thousands of Haitian men and women and even their Dominican-born children.


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[Assistant] The military targeted black Haitians, even though many Dominicans themselves were also dark-skinned.


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[Assistant] Some accounts say that to distinguish the residents of one country from the other, the killers forced their victims to say the Spanish word for parsley.


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[Assistant] Dominicans pronounce it perejil, with a trilled Spanish R. The primary Haitian language, however, is Creole, which doesn't use a trilled R.


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[Assistant] So if people struggled to say perejil, they were judged to be Haitian and immediately killed. Yet recent scholarship suggests that tests like this weren't the sole factor used to determine who would be murdered, especially because many of the border residents were bilingual.


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[Assistant] The Dominican government censored any news of the massacre, while bodies were thrown in ravines, dumped in rivers, or burned to dispose of the evidence.


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[Assistant] This is why no one knows exactly how many people were murdered, though contemporary estimates range from about 4,000 to 15,000. Yet the extent of the carnage was clear to many observers.


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[Assistant] As the U.S. ambassador to the Dominican Republic at the time noted, the entire northwest of the frontier on the Dajabon side is absolutely devoid of Haitians.


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[Assistant] Those not slain either fled across the frontier or are still hiding in the bush.


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[Assistant] The government tried to disclaim responsibility and blame the killings on vigilante civilians, but Trujillo was condemned internationally.


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[Assistant] Eventually, the Dominican government was forced to pay only $525,000 in reparations to Haiti. But due to corrupt bureaucracy, barely any of these funds reached survivors or their families.


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[Assistant] The legacy of the massacre remains a source of tension between the two countries.


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[Assistant] Activists on both sides of the border have tried to heal the wounds of the past. But the Dominican state has done little, if anything, to officially commemorate the massacre or its victims.


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[Assistant] Meanwhile, the memory of the Haitian massacre remains a chilling reminder of how power-hungry leaders can manipulate people into turning against their lifelong neighbors.


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[Assistant] Well, what are we gonna do about it, Ms. Sumeragi? Obviously we're gonna help them, right?


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[Assistant] The Sorcerer's Stone is a legendary substance with astonishing powers. It can transform any metal into pure gold.


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[Assistant] That's what Fluffy's guarding on the third floor. That's what's under the trap door. The Sorcerer's Stone.


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[Assistant] And what may I ask you plan to do if this comes up in the final exam? Copy off you. No you won't. Besides...


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[Assistant] The Sorcerer's Stone is a legendary substance with astonishing powers. It will transform any metal into pure gold.


[User] Please transcribe this text

[Assistant] That's what Fluffy's guarding on the third floor. That's what's under the trap door. The Sorcerer's Stone.


[User] Please transcribe this text

[Assistant] The Sorcerer's Stone is a legendary substance with astonishing powers. It will transform any metal into pure gold.


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[Assistant] That's what Floggy's guarding on the third floor. That's what's under the trap door. The Sorceress Stone.


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[Assistant] Shylock, sir, I will repay the debt tomorrow, I promise.


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[Assistant] Uh, alright. They're going good, thank you. Is there a problem, Bassanio? No, everything is fine. You and I are friends. Tell me, what is wrong? I was expecting some money this week, but it won't come for the next five months at least.


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[Assistant] And I have already made purchases that I have to pay up for. How much? Three thousand ducats. That is a lot of money. I know. I had purchased a ring for Portia and we wanted to have a feast for five hundred poor and offer them gifts for our wedding. But now I don't know what to do. That is so noble, Bassanio. I would have gladly lent you the money, but


[User] Please transcribe this text

[Assistant] Even I do not have three thousand dewcats at this moment, but my ships will come back in three months and I shall have thousands of dewcats then. By then it will be too late. The wedding is next week. I might have an idea. Come with me.


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[Assistant] I would have got a shop worth 500 ducats for 50 ducats. Always meddling in my affairs. You will pay, Antonio. Someday, you will pay.


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[Assistant] Shylock? No Antonio, I won't let you take money from Shylock. You know what a cheat he is. It is just a matter of three months, Bassanio. Once all my ships are back,


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[Assistant] Thank you, Antonio. None of this would have been possible without you. Come on, Bassanio.


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[Assistant] How could I not help such a noble celebration of a wedding? No, really, Portia.


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[Assistant] Antonio risked everything he has with that evil Shylock just to get us 3,000 Dewcats for the wedding.


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[Assistant] What? Wait, you cannot arrest him like that?


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[Assistant] Yes, the ships. But Shylock will not wait another day. And with this message, my friend is doomed.


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[Assistant] Lord Shylock Thunders versus Antonio Basilis. Let the proceedings begin. Well, the case is quite simple, your honor. Antonio owes me three thousand ducats.


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[Assistant] Quiet, Mr. Thunders, would you please show me the contract? Here it is, Your Honor.


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[Assistant] But surely, Mr. Thunders, Mr. Antonio's property is worth much more than 3,000 ducats.


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[Assistant] Why don't you just take some of it that covers the amount? I am sorry, sir. Antonio himself has signed the contract. A deal is a deal. A promise is a promise. Mr. Antonio.


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[Assistant] How could you even sign such a preposterous deal?


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[Assistant] The lawyer is right. You will have to bear all of Mr. Antonio's losses. I forgive him the three thousand ducats. I do not want my money back or the contract.


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[Assistant] Enough, Mr. Thunders. Your behavior proves that you deliberately indulged in a contract which you knew to be unfair.


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[Assistant] This puts a serious question mark on your honesty and integrity. Therefore...


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[Assistant] There was a storm in the sea. Just come home with me, Antonio. You need some rest.


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[Assistant] Good to see smiles on your faces because yesterday, I think for the three of you, was very emotionally charged. Dee?


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[Assistant] You're gonna love today. You're gonna love today, it's amazing. That's the way you gotta think about it. Yosra, how do you deal with Prussian?


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[Assistant] Good stuff, and it's lovely that you offer support too. It's what it's all about. You're in it together, really, aren't you? Unfortunately, at the end of the day, somebody's going home. Best of luck.


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[Assistant] You have two hours and fifteen minutes.


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[Assistant] Right, listen up you three. Sorbet should be in the churner within the next couple of minutes. 45 minutes down. Get this ice cream in. Come on, let's go.


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[Assistant] The sponge is really heavy, it's almost biscuity. It's very dry. And the ice cream is really eggy. So it's not been cooked out properly or it's been overcooked one on top of the other.


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[Assistant] Let's just breathe for a minute, because that was an incredible day.


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[Assistant] And actually an incredible first pressure test for the three of you. And we have to thank Darren Purchase for that beautiful bumalaska and for you to have the opportunity to


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[Assistant] And the big day comes and they'll stand before God and family and some guy her dad once did business with and they'll vow that nothing


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[Assistant] Not abject poverty, not life threatening illness, not complete and utter misery will ever put the tiniest damper on their eternal love and devotion.


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[Assistant] I mean, look, it doesn't take a double-blind placebo-controlled study to figure out what makes a marriage not work, right? Disrespect. Boredom.


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[Assistant] Too much time on Facebook, having sex with other people. But you can have the exact opposite of all of those things. Respect. Excitement.


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[Assistant] A broken internet connection. Mind numbing monogamy. And the thing still can go to hell in a handbasket. So what's going on when it doesn't?


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[Assistant] Well, researchers spend billions of your tax dollars trying to figure that out. They stalk blissful couples and they study their every move and mannerism and they try to pinpoint what it is that sets them apart from their miserable neighbors and friends.


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[Assistant] And it turns out the success stories share a few similarities actually beyond they don't have sex with other people.


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[Assistant] In other words, men, you might want to pick it up a notch in the domestic department. Here's an interesting one.


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[Assistant] One study found that people who smile in childhood photographs are less likely to get a divorce.


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[Assistant] Yeah, they didn't take 300 shots of you in that rapid fire digital video mode and then pick out the nicest, smileiest one for the Christmas card. Oh no.


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[Assistant] So, what else can you do to safeguard your marriage?


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[Assistant] Do not win an Oscar for Best Actress.


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[Assistant] My husband and I have watched quite a few friends divide their assets.


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[Assistant] Well, the US federal government counts more than a thousand legal benefits to being someone's spouse.


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[Assistant] Uhm, but beyond the profound federal perks, married people make more money.


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[Assistant] We're healthier physically and emotionally.


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[Assistant] We have more sex than our supposedly swinging single friends, believe it or not.


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[Assistant] For instance, in my marriage, I'd say I'm doing okay. On the one hand,


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[Assistant] And like I said, we have those divorced friends who may secretly or subconsciously be trying to break us up. So we have to keep an eye on that. And we do like a cocktail or two.


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[Assistant] How were the Ahlaws able to figure out precisely where the Talamayos would be?


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[Assistant] Day has made everything that she's supposed to and she's caught up and she's now ahead of Yozra. All credit to her.


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[Assistant] What? Okay, Felt. Have Alleluia and Tierra assorti.


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[Assistant] You know, you're right. That may be the only thing I can do. In which case, I must do it.


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[Assistant] Well, we better thank Catherine for letting us know all about that. Right?


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[Assistant] If you're trying to win her heart, trust me, I know all the right moves.


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[Assistant] Colonel, how come I'm not out there piloting one of those mobile suits?


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[Assistant] Right now, Nigella is snooping down in the kitchen and trying to pick things for our mystery box. Uh, makes me very nervous. There's so much in our pantry, so much in our fridges, so she could pick anything.


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[Assistant] Uhm, I've been left with a crumb, uhm, some fresh, uh, great, uh, orange segments. Uhm, I've got...


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[Assistant] I'm so sorry guys. I just don't feel like a hero.


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[Assistant] I'm quite concerned that we haven't done enough. I don't know if there's enough pistachio flavour throughout the dish.


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[Assistant] The only incredible thing I can do is take you to them.


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[Assistant] You are the only unusual thing in my life right now.


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[Assistant] Maybe, just maybe Churu was right.


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[Assistant] Forgive me, your highness, but talent and intelligence


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[Assistant] Rule number one to lead a happy life is to have faith.


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[Assistant] Oh don't I, don't I come after you?


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[Assistant] How stupid of me to dream of marrying the princess. That's alright Churro, nothing's changed. I tried my best. I should just go to sleep.


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[Assistant] Stop! I was stupid to think that I can kill art. I apologize. Please, forgive me.


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[Assistant] Some of the best food we've ever had in any offsite challenge.


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[Assistant] That's my least favourite. You might remember before you entered the Myself Kitchen, we asked you...


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[Assistant] So, in front of us, a selection of those ingredients. On the top bench, we've got the ingredients you love to cook with. On the bottom bench, is the stuff you are scared of.


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[Assistant] So, the way the challenge is gonna work is very, very simple. In round one, you have a choice.


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[Assistant] You can cook a dish featuring your favourite ingredient or your least favourite ingredient. Bring us one of the six best dishes in round one and you're safe. Don't.


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[Assistant] You'll find yourself in round two where you must cook a dish using the ingredient you didn't use in round one. So you might decide to throw it all on the line.


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[Assistant] And use your favourite ingredient round one and work on the basis that you're going to be safe.


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[Assistant] If your idea was to take your favourite ingredient and make sure you weren't in the bottom four, you've given yourself every chance.


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[Assistant] In the next round, what's your least favourite ingredient?


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[Assistant] If I call your name, please step forward. You are safe. Anushka.


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[Assistant] Oh look, you know, at the end of the day, just by looks of the line, if it delivers in terms of flavour, she's done enough, hasn't she? I like the fact that you put the flowers on. Not because I like the flowers, because I think she feels that's her. No, our panna cotta looks fantastic.


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[Assistant] If you're the sort of person that likes dunking a chocolate biscuit into a milky cup of tea, this is the dessert for you. Uhm, I love it.


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[Assistant] Chocolate, all over the place. Sponges, super light and airy. Panna Cotta, got some wobble but also got some structure. Nice flavour of Earl Grey there.


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[Assistant] Or do you feel every time you wear black you're getting a step closer to going home?


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[Assistant] Oh dear, oh dear, oh dear, oh dear. I don't even beat around it, it's uhm, yeaah, I don't like it.


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[Assistant] It's a puddle, not a moose. A puddle of Keeley, which is fine.


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[Assistant] Puddle of white chocolate mousse, which sadly the white chocolate's kinda buried under the orange flower water. I really like the armady crumb, but the armady crumb ain't gonna save her. No.


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[Assistant] Waleed's dish has all the hallmarks of a disaster waiting to happen.


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[Assistant] Let's get this straight, you've cooked a dish your mum used to cook you when you were what, five, six?


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[Assistant] Where your mentors, Poe, Matt and Billy, are gonna let you in on a few of their secrets on how to survive in this kitchen. And me and George will chime in too.


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[Assistant] I think we might need to create something a bit, uh, to complement this because I made this pistachio come already.


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[Assistant] At this point, who knows whether we've got it right at all or we've just been completely on the wrong track the whole time.


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[Assistant] The ice cream's pretty punchy, not knowing whether the star anise or pistachio was the hero. I'm just doing quite a small scoop so that it doesn't overpower everything.


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[Assistant] Over the last couple of days of listening in on some of your conversations and watching you interact with each other and I think it's fair to say


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[Assistant] In which you may catch a glimpse of yourself. I'm in the field of research known


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[Assistant] Personality science, which spans the full spectrum from neurons to narratives. And what we try to do in our own way is to make sense of how each of us, each of you, is in certain respects like all other people, like some other people, and like no other person.


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[Assistant] Now already you may be saying of yourself, I'm not intriguing.


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[Assistant] But it is your self-diagnosed boringness and your inherent twiddiness that makes me as a psychologist really fascinated by you. So let me explain why this is so.


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[Assistant] One of the most influential approaches in personality science is known as trait psychology, and it aligns you along five dimensions, which are normally distributed


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[Assistant] So O stands for open to experience versus those who are more closed. C stands for conscientiousness.


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[Assistant] And N, neurotic individuals, in contrast to those who are more stable.


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[Assistant] And so we know that, for example, openness and conscientiousness are very good predictors of life's success.


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[Assistant] The conscientious people achieve it through sticking to deadlines, to persevering, as well as having some passion.


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[Assistant] Extroversion and agreeableness are both conducive to working well with people.


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[Assistant] Extroverts, for example, I find intriguing with my classes, I sometimes give them a basic fact that might be revealing with respect to their personality.


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[Assistant] Those are the extroverts. Let me deal in a bit more detail with extroversion because it's consequential and it's intriguing and it helps us understand what I call our three natures. First, our biogenic nature, our neurophysiology. Second, our sociogenic or second nature.


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[Assistant] Which has to do with the cultural and social aspects of our lives. And third, what makes you, individually, you? Idiosyncratic. What I call your ideogenic nature. Let me explain.


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[Assistant] The introverts are more likely to spend time in the quiet spaces up on the second floor where they are able to


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[Assistant] As being antisocial, but you're not necessarily antisocial. It may be that you simply realize that you do better when you have


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[Assistant] I should say, before getting to this, something about sexual intercourse.


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[Assistant] Although I may not have time, and so, uhm, if you would like me to, yes, you would? Okay.


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[Assistant] Punctuated by closeness. They like to stand close for comfortable communication.


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[Assistant] They like to have a lot of eye contact or mutual gaze.


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[Assistant] Uhm, we found in some research that they use more diminutive terms when they meet somebody. So, when an extrovert meets, uh, Charles, it rapidly becomes Charlie, and then Chuck, and then Chuckle's baby.


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[Assistant] Rastroendeverts remains Charles until he has given a pass to be more intimate, uhm, by the person he's talking to. We speak differently.


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[Assistant] After, uh, three in the afternoon and expect to sleep in the evening.


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[Assistant] And here is how extroverted ears heard what I said, which is actually pretty accurate. I said, well, Michael does have a tendency at times


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[Assistant] The extrovert says if he walks like one, if he talks like one, I call him one. And we go past each other. Now is this something that


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[Assistant] We should be heedful of, of course, it's important that we know this. Is that all we are? Are we just a bunch of traits? No, we're not. Remember you're like some other people and like no other person. How about that idiosyncratic you? As Elizabeth or as George, you may share your extroversion or your neuroticism.


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[Assistant] But are there some distinctively Elizabethan features of your behavior? Or Georgian of yours?


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[Assistant] That makes us understand you better than just a bunch of traits that make us love you. Not just because you're a certain type of person. I'm uncomfortable putting people in pigeonholes. I don't even think pigeons belong in pigeonholes. So what is it that makes us different?


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[Assistant] You have a personal project right now, but nobody really may, nobody may know it here. It relates to your kid.


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[Assistant] You're very agreeable, but you act disagreeably in order to break down those barriers of administrative torpor in the hospital to get something for your mom or your child.


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[Assistant] A little bit of engagement to keep them going in arduous days of study. But we need to be very careful when we act protractedly out of character. Sometimes


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[Assistant] We may find that we don't take care of ourselves. I find for example after a period of


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[Assistant] Pseudo-extroverted behavior, I need to repair somewhere on my own. As Susan Cain said in her quiet book,


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[Assistant] Uh, in a chapter that featured the strange Canadian professor who was teaching at the time at Harvard.


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[Assistant] And a real extrovert came in beside me.


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[Assistant] Uh, not right in my cubicle, but in the next cubicle over.


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[Assistant] Sorry to hear that. How did your boss react to this?


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[Assistant] Dad, is getting a suntan really that dangerous as they say? What do you think?


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[Assistant] Don't even worry about cooking sweets anymore. It's super cooking.


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[Assistant] Oooh, some confused faces down there. Come on, let's do it. Come on down.


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[Assistant] Come on! Let's do it! Cooking to be done!


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[Assistant] Before we get into what just happened, we have... Denny, the peon.


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[Assistant] What about you? There's a bit more going on here, a couple more proteins which you guys will be happy about.


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[Assistant] Plethora of fruit and veg. Went for Mexican, so you got Oaxacan cheese. You know, you got massive arena. This can be easy.


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[Assistant] 10 minutes down, 65 to go.


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[Assistant] We've got Mexican. We've got Italian. We've got everything in between. Fine, fine. There's 30 minutes to go.


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[Assistant] Okay, Po. Let's see the vanilla slice.


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[Assistant] That tortilla is too thick. And it hasn't quite cooked through. Like see how it's still raw in that middle bit there?


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[Assistant] And you can really taste that flowery sort of texture to it.


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[Assistant] Apart from that, I do love the flavour. I think you got a lot into that green jalapeno avocado sauce. It's really yummy. I wanna love it. I do wanna love it.


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[Assistant] And yeaah, what are the little sort of batten numbers?


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[Assistant] When I knew that I was going to be one of the people to stand here, I was like, I was excited. It's probably right up there with the dish of the competition.


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[Assistant] It's technically sound, but overall, it tastes bloody fantastic, Randall.


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[Assistant] The crumb, it is so flowery that I'm like, it's a bit chalky like at the back of my palette now, which isn't pleasant. And I was looking for the rest of those components on your garnish to just be like, boom, like, because that's kinda you. But it was a bit... subtle?


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[Assistant] I reckon you've got a lot better in you. This isn't one of your best, Rose. Thanks.


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[Assistant] I can tell that you're trying to do new things and get as much flavour in there as you have, but you just need to be sure that the technique is there to cook that fish perfectly.


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[Assistant] Tessa, I love it. I absolutely love it.


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[Assistant] I know you know that that kebab isn't quite right.


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[Assistant] I know you know that that kebab isn't quite right.


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[Assistant] You've always been a guy in the kitchen that everyone gets along with. You hold your head up high. You brought us some cracking dishes.


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[Assistant] You only think of yourself. You don't care for those who work for you.


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[Assistant] You will always regret this day, but now you will see. I curse you, Queen. Longer will be your nose, and bigger will be your head. And only when you crack the hardest nut.


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[Assistant] The locals at my cafe are always bringing me beautiful stone fruits and I absolutely love them. So I know I can make beautiful desserts with peaches and cream.


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[Assistant] So today I'm making peaches and cream. So it's a citrus panna cotta with grilled peaches, fresh peaches, peach and vinegar compote, and a black sesame shortbread crumb. My crumb is in the oven. Just hope I've got enough time. And I check on my panna cotta. You okay? No.


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[Assistant] And it's still liquid, like they're not getting any thicker and I am freaking out.


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[Assistant] It was not firm in any way shape or form.


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[Assistant] I had to put so much in place to come and be in this competition. That's not for nothing. I think I'm going to take this out. I make panna cotta a lot at the cafe. Going home now would just be devastating.


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[Assistant] Happy with all the other things, it's just the panic order needs to set. Yep. Well tell it to set, hurry up.


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[Assistant] It is the worst waiting game of ever there was a game to wait. Right, freezer, freezer.


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[Assistant] It's a great idea. I put this in the blast chiller. I'm not taking this out until the last 30 seconds and just do the quickest plating of my life. Not moving.


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[Assistant] Peaches and cream, panna cotta with some citrus going through it, peach compote, some fresh peaches and a black sesame shortbread crumb. Okay, so you were a little worried about


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[Assistant] Whether or not your panna cotta would set. I was super worried.


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[Assistant] I don't know, I'm not going to know until you guys take a spoon of it.


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[Assistant] I spent so much time panicking about this kind of fodder. I cannot believe it's the crumb that they don't like. If this doesn't send me home, it's going to put me in the bottom for sure.


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[Assistant] I get so nervous. I think you see me. Sometimes I just have my head in my hands because I think that cooking under pressure makes things very difficult. But the thing is I really want you to do well because I do feel for you and I am already getting butterflies in my tummy.


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[Assistant] Anything. Because the thing is, when you cook, what you're really expressing is your palate. And that's what's the most important thing.


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[Assistant] We'll all be nervous, but try and enjoy it. It's a wonderful thing. So good luck everyone. Your time starts now!


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[Assistant] We're just worrying here. I'm worried too, don't worry. Yeah. Cook it a bit and get it in the oven, I mean, because without the chicken properly- Is the most important part. Well, I do too, but I'm getting anxious about your chicken.


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[Assistant] Well, do you know what I liked about it? There were so many smiling faces today, and I think the thing about roast chicken, it's a happy-making food. This is a sort of cooking that reminds you of why you want to be in the kitchen, and that's so important, I think, at this stage.


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[Assistant] I'm sorry, I can't wait, I've got to have a bit of this. That is divine.


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[Assistant] You know, I have to say that you've got a very refined palette. Everything was absolutely right.


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[Assistant] Now, Nigella, it's your fourth year. It is. On MasterChef. What are some of the changes that you've noticed over that time?


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[Assistant] So you can flavour it with pea, roasted bell peppers with asparagus.


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[Assistant] Lots of great ideas for some brilliant dishes.


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[Assistant] So some rules. You've got 60 minutes to bring us a delicious dish that celebrates the custard. Bring us the best dish and you go through to round two and compete against a professional.


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[Assistant] See now I think the Custard Angels are singing again. They started with Simon, and now they're back.


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[Assistant] Chocolatey this time. I think that's really good. Biscuit. Perfect. Love it. Lovely. I love a biscuit in a burrito.


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[Assistant] Great cooking doesn't always require lots of ingredients. And that's what today's challenge is all about.


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[Assistant] Behind us, I'm sure you're looking already, there's 30 delicious ingredients. And in a few moments, Simon is going to choose five of them.


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[Assistant] Whichever five ingredients you choose, Simon, are all you and Joshcan.


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[Assistant] I'm gonna get to cook with in today's challenge. Plus...


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[Assistant] Because you're the professional, you won't find out what those five ingredients are until your cook starts. Simon, you've got 75 minutes. Joshken, as the professional as well, you only have 60 minutes. This is a blind tasting, so the four of us will not know who's cooked which dish.


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[Assistant] Simon, if you score higher than Joshken, then that bright, shiny, beautiful immunity pin is all yours.


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[Assistant] Joshken, it's now time for Simon to pick those five ingredients, so you have to retire to the storeroom. Okay, thank you. Good luck. Good luck mate.


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[Assistant] The portion's not big enough. I need more. Is that fried garlic? Looks like it. So it could be crispy duck skin garlic. Peas and onions.


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[Assistant] Right, so who cooked the duck breast with pea puree and bay leaves? I did. Josh. Good stuff. So Simon, you did the...


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[Assistant] Joshken, I'm a harsh critic as you know. That's why I scored your dish. Nine out of ten.


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[Assistant] Which means Joshken, you are today's winner with an absolutely brilliant dish. Well done. We really appreciate you taking time out of your restaurant. We know how valuable that time is. Thank you very much.


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[Assistant] Yeah, you just think about your local bakery, or even the high school canteen, custard tarts, total classic, or vanilla slice, another one that I really love, so.


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[Assistant] I think that's fantastic, Simon. You've nailed that. Well done.


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[Assistant] Yeah, I like it. It's subtle. It's kinda like a trendy rice pudding, in a way.


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[Assistant] Yeah, no doubt about that. We've seen a lot of chilli and chocolate. The addition of ginger brought that to a whole new level, so well done. Thanks.


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[Assistant] I reckon you've got a great lot of ingredients here, Simon. I think what you've got to remember is to keep it restrained, but also don't play it too safe. Uhm, you want the pin today. Are you ready?


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[Assistant] So you probably saw as you walked past Simon's chosen some nice ingredients. Duck, garlic, onion, peas and fresh bay leaves.


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[Assistant] Are you ready? Yes. Your time starts now.


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[Assistant] Just a word of advice is not to sort of take your foot off the pedal. Because the time, as you know, gets away before you know it. So keep going.


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[Assistant] Let the beasts take our prince. His blood is spread on her apron.


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[Assistant] Absolutely. The main course is grilled spatchcock with green chilli sauce. And Callum is going to cool it all down with a lovely panna cotta and lemon verbena. We're all, all the dishes, everyone, we can all make these components individually. How's the chat? It's awesome.


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[Assistant] So the next person that comes along can execute each dish really easily with a bit of guidance from the other team member.


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[Assistant] Dessert is a yogurt panna cotta with saffron and lemon verbena, white peaches with honeycomb. So whose is whose?


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[Assistant] Callum, how you feeling? Uhm, feeling okay, feeling okay. It's a tough challenge, but I guess this is what you do in the kitchen, right? As a chef, you...


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[Assistant] Mate, this is nice and acidic. Do you want it to be pretty tart or do you want it to be rounded with more olive oil?


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[Assistant] This challenge is flying by. I'm now at Spatchcock station. What I've got to do now is make sure that it's cooked perfectly.


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[Assistant] Got my thermometer out and I'm going to be checking every minute just to make sure it's absolutely perfect.


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[Assistant] The judging criteria for today was actually having a menu that flows really well from one course to the next. So we put a lot of effort into planning the entree, the main dessert to be delicious one after the other. We think it's going to flow nicely.


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[Assistant] I felt like we had a really smooth strategy and it worked really well.


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[Assistant] So it's sour, salty, sweet, which are the linchpins of Southeast Asian cooking.


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[Assistant] Great job Tessa. Yeah Ben, nice work on those prongs.


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[Assistant] You know how to cook, bro. Nailed it! Perfect caught.


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[Assistant] The main is a fish dish called samakahara. Underneath is a tahina sauce.


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[Assistant] There's all these little bits of smoke that perfume through the ockie.


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[Assistant] It's a dish that for one reason or another, it's kind of part of our food DNA.


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[Assistant] They've got two things in common. We love them. And they each contain exactly 24 ingredients.


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[Assistant] So you guys each choose either Melissa's jocks or mine. And you have to identify as many of those 24 ingredients as you can.


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[Assistant] You won't know what's under these closhers until you line up in front of one of the dishes.


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[Assistant] Could also be something that I cooked for my smoker when I was an electrician.


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[Assistant] The two boys are going to be tasting my curry.


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[Assistant] These are the ingredients that I use to make my Blue Eye Curry.


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[Assistant] How many did each of you correctly identify? I can see the brains turning over as some are trying to get done. Oh my god, I'm so nervous. Can't.


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[Assistant] You correctly identified...


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[Assistant] Okay, Laura. 14. Out of impossible, 24 ingredients. Well done.


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[Assistant] Ronald, how many do you think you got? Probably 10? 14!


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[Assistant] It's like a caged bull. It's so ready to go. Five seconds mate.


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[Assistant] Massive smiles from us, because I reckon we're about to get a pretty good tasting, eh?


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[Assistant] Haven't seen a heap of Indonesian food from you.


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[Assistant] What the impressive thing is, 40 minutes.


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[Assistant] The lovely thing for me is just that little bit of chilli in the background. Yes. It just makes you want to go back in and dive back in. It's a really well rounded plate of food.


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[Assistant] Man, more days like this, please.


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[Assistant] Man, like we knew it was going to be good, but it was out of this world.


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[Assistant] There's all these little bits of smoke that perfume through the ockies.


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[Assistant] Uh, so I'm gonna do a braised and barbecued octopus dish with burnt eggplant yoghurt.


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[Assistant] I've got a couple of eggplants here, and we're just gonna get them straight on the flame over a little cake rack, and we're going over to the braising liquor now.


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[Assistant] So, I've got a nice large pot here, and we're gonna put some aromats in it, for a couple of reasons, to get flavour into the ockie, but also tenderise it a touch. So, red onion.


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[Assistant] In with a bit of ginger, about a nice thumb size piece. Uh, roots and stems of some coriander. Uh, a couple of chillies.


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[Assistant] We've got about half tablespoon of black peppercorns.


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[Assistant] So to get the base on of the baba, we're going to go onion and garlic and some parsley, which we'll just roughly chop because it's going to get cooked down anyway. And then that can go in.


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[Assistant] Uhm, and then we're just gonna make a freaker tabouli. So, we've got some freaker, some whole wheat freaker. Here?


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[Assistant] Which is lovely, lovely stuff. What's the traditional grain in tooling?


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[Assistant] So eggplants looking good. There's like a little bit of steam, which is great. Um, we'll get those into a bowl and we'll cover them.


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[Assistant] And this is just going to complete the cooking process. You know, sometimes I would love to just whisk myself off to France or Italy and just learn the absolute basics because I'm not going to tape or anything like that. You miss that. So you kind of like, I see some of my kids that are just out of tape and I'm like, what are you doing there?


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[Assistant] So right now I've got kinda two out of the three elements of the dish on the go. We've got our octopus in our braising liquor, and then I've also got the onion, garlic and parsley base on, which we're just gonna bring that down and get a lot of colour on it.


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[Assistant] Our eggplants are nice and cool now. We are just going to go in half.


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[Assistant] Then that reveals all that beautiful flesh.


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[Assistant] And at this point, yeah, we don't want to get heaps of that skin in, but we don't need to be super duper pedantic because we are going to cook it out and cook it out and cook it out. So they're going to go into our base.


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[Assistant] So that's kinda what we're looking at at the start. See how it's starting to get some colour? But then around there, starting to catch, that's what we want. Believe it or not, we want it to catch. Oh yeah, sweet.


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[Assistant] I'm gonna do a braised and barbecued octopus with burnt eggplant yoghurt, and I'll freak it to bully.


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[Assistant] So our eggplant can go into our canister.


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[Assistant] You know, it's not your traditional butter. And the creamy's from the, that's from letting it catch. It's very eggplant-y. Very eggplant-y. And then we'll just work that yoghurt through it. This is just natural yoghurt, but Greek would work just as good.


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[Assistant] Burned eggplant yoghurt, that's a tick, we can set that aside. Now we're going to make a little dressing for our tabbouleh.


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[Assistant] So it's got a little bit of background kick from those chilies. Grape juice just kind of mellows everything out and just gives it a slight bit of acidity.


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[Assistant] While we're waiting for our octopus, we can get on to mixing our tabbouleh. So we'll go through again. We've got freeko, which has been cooked in chicken stock. Uh, we've got our toasted almonds. They've just been roughly chopped. But perfectly.


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[Assistant] Uhm, like, couple of small handfuls of our pomegranate. Our red onion.


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[Assistant] A whole tomato, which we'll get in. I'm actually gonna dress this part now.


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[Assistant] Okay, cause I want it to, especially the freaker, to continue to like suck it up.


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[Assistant] And we can be quite liberal with this dressing, cause like you said, it's more of a drink than, you know, anything else. So we can, we can go quite hard cause it's not super potent.


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[Assistant] And then we'll just let that continue to sort of suck everything up and then we've got flavour. So, ocky.


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[Assistant] Resting, so, at home, I definitely, yeah, just let it go for a bit. And, and like, if we're doing this at a barbecue,


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[Assistant] You can do this two days ahead. You know, that's, I used to be that guy where like you'd have the mates over and you'd spend three quarters of the day in the kitchen and all your mates were out there having a great time. So, um, now I've learned you do everything in advance and then you just, there you go. Righty-go. Now I'm going to go onto my hot habachi. I'm just going to give it a lick of extra virgin olive oil and then we're going to go straight over.


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[Assistant] There's two things. There's the char and the caramelization. And then there's all these little bits of smoke that perfume through the ockies. So, I mean, you can have it on there for a long time. It goes well.


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[Assistant] We're going to get onto just a little marinade, and this is weird because we're going to toss the okie in it after it comes off the barbecue, so just to get more flavour into it.


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[Assistant] We're gonna go probably a tablespoon of smoked pre-cup. Lemon. The zest and juice of probably one, depending on how juicy they are.


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[Assistant] Yeah, I did it the other day by accident, I'm like, that actually worked.


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[Assistant] And then we're gonna go a little bit of extra virgin olive oil and some salt and pepper. Let's give that a little mixy. So we want this to be like nice and bright and zingy. So we might as well start plating.


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[Assistant] This is the burnt eggplant yoghurt. So I'm just gonna go a nice round. Let's have a look at our okie, because I reckon we're there.


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[Assistant] Yes. Straight into a bath now. We're gonna roll it in our mix of smoked creaker, lemon zest, lemon juice, olive oil, salt, pepper. Just to give it even more flavour. Okay, then we'll pile on our tabbouleh.


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[Assistant] This is my barbecued octopus, uh, with burnt eggplant yogurt and tabbouleh.


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[Assistant] So gang, it's been all fun and games today, we've all had a great time, and I hope you guys have too, but now it's like, it's getting down to business because on Sunday...


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[Assistant] Captivating. Over 300 million fans.


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[Assistant] This is no ordinary MasterChef.


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[Assistant] And what about Andy? Loves Mexican food, loves street food of all kinds.


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[Assistant] Khan, Sarah, the dish I've chosen is one of my absolute favourite things.


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[Assistant] Yeah. How embarrassing. Sarah, come. These are the ingredients I used to make my beef rendang pie.


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[Assistant] Talk to me. What are you thinking?


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[Assistant] I wrote it as a recipe for a story I was doing, talking about


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[Assistant] Sarah, 10 seconds. You have your game face on. This is good. You are itching to go.


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[Assistant] She would have been thanking her lucky stars that she chose you.


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[Assistant] Every flavor deserves to be there. Every single one of those things works beautifully with everything else.


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[Assistant] Little tips and tricks and techniques that she's added into everything because it was just.


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[Assistant] You know, we talk about personality in our cuisine and being able to show who we are through what we cook. And I really feel like Louie's food has always typified that. So you've come from long grain, you've done EPNLP in LA, I've eaten your food in all kinds of places all over the world. So Louie, what are you making?


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[Assistant] Like you've put some herbs in there, you've been really leaning into it there, it's almost like a dance move.


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[Assistant] That's almost 100% who wants to volunteer while they like it so much.


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[Assistant] And it, I mean it's perfectly uniform. Perfect. It's very, very smooth.


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[Assistant] Okay, well, I hope you've learned a heap of things that you might, you know, integrate into your future challenges. Please include.


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[Assistant] Now, I know a few of you, but I'm excited to get to know all of you.


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[Assistant] But I'm not the one you need to really, seriously impress. These guys are.


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[Assistant] Your new, phenomenal MasterChef judges. From their most amazing restaurant, Arana in Adelaide.


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[Assistant] He is now one of Australia's top chefs, and he is a fellow Scot.


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[Assistant] This lady travels the world looking for the next big thing in food. One of Australia's hottest food writers and critics, Melissa Lyon.


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[Assistant] Third and final judge. No one knows about winning MasterChef more than this guy. He took out the title in 2012.


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[Assistant] And he is the first must-chef contestant ever to win a chef's hat. From the amazing restaurant Free Blue Ducks, Andy Aller.


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[Assistant] Good to see you. Wow, what a lineup.


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[Assistant] And so I can't be prouder of you now to be here as a judge. What do you look for in a chef? Honesty.


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[Assistant] Melissa, you write the most amazing articles, now you're going to be delivering straight to their faces.


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[Assistant] What I'd like to say to all of you is that kudos and respect to have the balls to come back.


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[Assistant] Because you've got amazing glowing careers, but to put that on hold, to pick up this trophy again, that says something.


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[Assistant] That really does show the determination guts at the level of focus and hunger all of you hold. Back to win. That's what you're all here for.


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[Assistant] These guys are busy hitching out there. Oh my lord. That's it.


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[Assistant] It's almost like you just left, but you got that close. So, girl, you have to win.


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[Assistant] Quarter million dollars, immunity pin. If you had to single out one individual now, that you could see yourself in the finale with, who is it? Harvey.


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[Assistant] First of all, I just want to say congratulations. Not only from season one as well and up, but just watching what you've done. And then having that determination say it's sod it.


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[Assistant] Apron back on, I'm back for more. You've done so much. Yeah. And so, the spotlight's on. Do you need it?


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[Assistant] You gotta get your hands on that trophy. Ho, no pressure.


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[Assistant] Ho, I'm gonna tell you something really important. You're the favorite.


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[Assistant] Guys, we're half way. Let me tell you, the energy is incredible. The smells are amazing. 45 minutes to go. Half way, guys.


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[Assistant] Damn, Rhys, what happened? Just chopped a balloon, but I'm just trying to remake it. It's like something out of the Willy Wonka chocolate factory here. What is going on?


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[Assistant] The temperature in this kitchen, why would you temper chocolate? Oh, don't! I've got the freezer, like, I'm gonna be... This looks insane. Yeah.


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[Assistant] Guys, think about the execution, and remember, it's your first impression on our judges. So, give it all you've got. 21 minutes to go.


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[Assistant] I mean, with season 9, you came second.


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[Assistant] Listen, you haven't got bitter. No no no. You're getting even. Yes, that's it. But if you don't get your hands on that trophy, you're going backwards. That's it, that's it.


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[Assistant] Start thinking about the plating. Last ten minutes. Come on guys.


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[Assistant] The cook on the ribeye, Bonin, the hardest to nail, is perfection. Fit for any top steakhouse anywhere in the world.


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[Assistant] It is so elegant to the eye, so technical.


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[Assistant] It's very rare we see a dessert looking so beautiful solely on this competition. Thank you.


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[Assistant] Wow. It does taste as good as it looks.


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[Assistant] In fact, it tastes actually better, which is very hard for dessert when so pleasing to the eye.


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[Assistant] I have to pinch myself, Ronald, because we're at the beginning of this competition. Congrats, my man. Thank you.


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[Assistant] 21 years of age. Professional chefs would be in the industry two or three years. This is on par. Nothing to cry over. Except tears of joy.


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[Assistant] Nice, and what does this dish say about you? Does it runner up in season 6?


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[Assistant] The incredible judge mentored you, so, as well as the nofavoritism, but inside, there must have been a burning desire to appease beyond belief.


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[Assistant] It's stressful for a reason because it's good. Claire Smith was with me for 12 years. She left and within six months she won two Michelin stars. Handing that baton over was exceptional.


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[Assistant] I can see the same thing happening now because you've made it yours. I think that's the exciting thing for me. To copy is lazy, but to get inspired, and it looks like you've been inspired, I think it's fragrant and delicious and it's different.


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[Assistant] How much better is this dish from 11 years ago?


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[Assistant] Hope. The elements in here are delicious, but it's missing that.


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[Assistant] The heartbeat. The bit that brings it together with that chilli sauce. But textures are beautiful. And the flavour of the broth is breathtaking.


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[Assistant] Had you put that chilli sauce on that dish, for me, that would have been immunity pin worthy.


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[Assistant] I'm shocked. I knew I was in for a treat. This is on another level. Well done.


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[Assistant] What I'm seeing here is this sort of journey. Because there's a lot of sophistication in there. Delicious.


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[Assistant] It's aesthetically stunning. It's the kind of dish that has that wow factor. The donuts are delicious. They've seasoned beautifully. And they've got that right amount of heat in there. The fact that you've got the balls to do the savory donuts, you know, you've given me an idea there, let me tell you. I love it. So I'm taking that back to the UK at the end of the week.


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[Assistant] I've never seen an eclair so decorative, but it's a dessert. You know, it's a MasterChef-winning dessert because the texture inside is difficult to nail. And what you've done with the chocolate, uh, it's textbook.


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[Assistant] What a way to start this competition because whoever wins Season 12, 2020.


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[Assistant] Deserves two of those trophies because of the competition that's standing behind you. That, right now, has put a big target on your back.


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[Assistant] You know, it hits the table, it just looks so appealing. And then the waft, the smell, the fragrance. The crab got cooked in the curry, the paste was done authentically. But here's the thing, you cook with poise.


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[Assistant] You're on point with the acidity, the spice, and then the cool down method. The roti is exceptional.


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[Assistant] Wow. So, the good news is we're Sport For Choice.


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[Assistant] All of you should be acceptingly proud. We asked you to cook something Mas Chef Finale worthy. Honestly, that performance tonight was stellar.


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[Assistant] You know there's only one immunity pin and we are looking for the best dish today.


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[Assistant] And in the end, you know, we debated and we argued, but it came down to four of you.


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[Assistant] If I say your name, please step forwards.


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[Assistant] Amelia, I said it to the judges, I've never seen a player like that. That was art. But it was art that tasted phenomenal.


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[Assistant] Whatever happens, stick close to that Sri Lankan husband of yours.


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[Assistant] You brought a feast. Something authentic but...


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[Assistant] In many ways, it was unique and true to your personality and we tasted that.


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[Assistant] You created technical perfection this evening and every pastry chef in Australia will be envious of what you just created because it was incredible. Laura.


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[Assistant] You know, the pressure on your shoulders tonight to perform in front of this man, God bless you. It was exceptional and so you should be very proud. I've never seen this man, you know, well up or cry except for 25 years ago when I told him off.


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[Assistant] U4 didn't just understand the brief, you knocked it out of the park. And then, you elevated it. If I could give four pins out tonight, the U4 would be wearing them. We can't, but I'd like to say to all of you, well done. Congratulations.


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[Assistant] We're in for one of the best seasons in the history of this competition.


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[Assistant] The pauper's family was only a few miles away from the palace. This was the sad state of affairs in those times.


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[Assistant] Where Prince Edward was given the best food and clothing, the pauper who was named Tom had to beg for a single bite and wore nothing but rags. As they both grew up, another coincidence was waiting to be revealed.


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[Assistant] He saw Prince Edward playing with his toys.


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[Assistant] The prince was curious about the boy. He took Tom to his chamber and offered him food and sweets.


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[Assistant] You were very lucky. I wish I were a prince too.


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[Assistant] Don't you find something strange here, Tom? There are a lot of similarities in our physical appearance. The same round nose. Curly hair.


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[Assistant] Why don't we exchange our clothes and test everyone? It will be fun!


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[Assistant] But, what if... Don't worry, Tom. Everything will be fine. I will leave now.


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[Assistant] Edward went out of the gate and turned around to go in. But the guard stopped him.


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[Assistant] Nobody had ever talked to Edward like that. Afraid and confused, he left to look for some food.


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[Assistant] This is unbelievable! We waste food every day in the palace, and here they don't have enough to feed even a family of two!


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[Assistant] Meanwhile, Tom tried his best to convince everyone around that he was not Prince Edward. But nobody was ready to listen. Everybody around him looked confused.


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[Assistant] But at the same time, he realized that he had to take care of his kingdom till the real prince returns. After all, Prince Edward was his friend, and he would not let him down. Tom was wise and intelligent.


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[Assistant] Everything was going fine until one day a sad thing happened. King Henry VIII passed away. The palace mourned for their king.


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[Assistant] Tom liked it in the palace but he very well knew that it was not his life to live. He didn't want to be crowned the king.


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[Assistant] Once walking down the streets, Edward was captured by two crooks who forced him to steal, although Edward didn't really steal and put in the prison. That day, he was to be taken to the court. Edward was ready for worse, but unexpectedly,


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[Assistant] The man didn't believe Edward, but since he too wished to attend the coronation ceremony, he agreed to take Edward along.


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[Assistant] Everybody was very excited, just as the crown was about to be placed upon Tom's head. No! Wait! I am the real Prince Edward!


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[Assistant] Tom, you are my true friend.


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[Assistant] And the bird stayed there under the statue between its two legs. Soon after, a drop of water fell on the bird. The bird looked at the sky, but the sky was clear.


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[Assistant] Where he saw the lady sleeping in her small house. The bird put the red jewel on the table.


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[Assistant] The rider was happy to have the precious bluestone. As the moon came up, the bird returned to the prince.


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[Assistant] He felt very bad for the prince, as the prince now had no eyes. You are a good prince!


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[Assistant] There was a bird and a broken metal heart. God asked them why those were the best things of the city.


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[Assistant] The servants told God that the heart belongs to the statue of the happy prince.


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[Assistant] Uh, doing a ginger ice cream with orange blossom creme, and honey twill, and user gel. I don't want to be too adventurous.


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[Assistant] I spent my life happily in my home, and never knew the life outside the walls of the palace. I was very pleased with my small world, and that's why they called me the Happy Prince.


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[Assistant] But now, as I am dead, and they have put me here high above the city, I can see the other side of the coin.


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[Assistant] I can see people and their sufferings. Even though my heart is made of metal now, I can still feel their sorrows. And so I cry.


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[Assistant] I can see a lady, living little away from of the city.


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[Assistant] Could you please take my red jewel to the lady? She is in need.


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[Assistant] Don't go, please! I need one more favor from you!


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[Assistant] Far away from the city, I can see a writer who is writing a story but can't complete it as he is starving.


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[Assistant] And there is no fire in his room either. He stays in a little room on the top of a house.


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[Assistant] You take one of my eyes and give it to him.


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[Assistant] It's a precious blue stone from India. It'll help the writer to live a good life.


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[Assistant] Take out my other eye and give it to the girl. Her father will earn good money by selling it. Thus, he won't force the little girl to work. Rather, he'll send her to school.


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[Assistant] No, now you please go to Egypt. It'll be difficult for you to survive here in the winter.


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[Assistant] For centuries, the descendants of Monpoco have been searching for their lost city. The Book of Power was said to be the key to the mystery, but we could not decipher it.


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[Assistant] Who did you go with? I went with my best friends.


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[Assistant] That's lovely. How long have you all known each other?


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[Assistant] We were all friends in school together. It's been years since then, but we're still very close. What did you get up to on vacation?


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[Assistant] In the evenings, we liked going out for dinner and drinks and making the most of the local culture. What was the food like? It was delicious.


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[Assistant] Everything had so much flavor and it was so nice to try food different to what we have at home. That sounds great! What was the beach like?


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[Assistant] It was where he proposed to me years ago, so it was nice to go back and remember our engagement. What did you do in Paris?


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[Assistant] My favorite sushi dishes are the ones with tuna and salmon. I pick them every time.


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[Assistant] It can be if you eat quite a lot, but it's so delicious. It's worth it.


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[Assistant] Not at all. I tend to go for lunch in whatever I'm wearing. Typically just trousers and a t-shirt.


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[Assistant] It was in a small rural town, so everyone knew everyone, and you could get away with pretty much everything.


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[Assistant] There were rules about your clothes, like how short your skirts were supposed to be, but everyone ignored them.


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[Assistant] As long as you weren't hurting anybody, the teachers didn't really care. I was a member of the dance club, but our school didn't really have a lot of clubs.


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[Assistant] I did, a lot. What school did you go to?


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[Assistant] Wow, that sounds intense compared to my experience. Did you belong to any clubs?


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[Assistant] Public transit is very easily accessible where I live, so I never have problems getting anywhere. There are many grocery stores within walking distance.


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[Assistant] Oh yes, I adore my neighborhood. It's a very quiet area. Do you live in a house or an apartment? I live in a house. And how big is your house? It's a two-story house with a small space.


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[Assistant] There is room enough for a living room, kitchen, dining area, garage, stairs, bedroom, office and bathroom.


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[Assistant] Mostly to not have to deal with traffic and crazy drivers. It's not crowded? No, no, I always get a seat. Do you ever drive? Sometimes, but not very often. Like how often? Maybe once a week? Mmhm. How long does it take by bus?


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[Assistant] By bus? Usually 35 minutes or 45 minutes if there's a lot of traffic.


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[Assistant] What would you rather, win the lottery or live twice as long?


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[Assistant] I agree, but I have to say, I'd rather win the lottery. How come?


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[Assistant] I think if I had to live twice as long, I would end up feeling lonely, as all of my friends and family would eventually pass away.


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[Assistant] If I instead won the lottery, all of the stressful things in my life such as jobs and worrying about buying a house wouldn't be an issue anymore.


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[Assistant] With the help of the lottery, I could enjoy my life to the extreme and could treat and look after my loved ones too.


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[Assistant] I think tennis is really interesting and I love the culture around it. I try to see as many matches live as I can.


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[Assistant] That's a difficult one. There are so many greats to pick from.


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[Assistant] But I'd have to say that the Williams sisters are probably my favorites.


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[Assistant] They're so legendary and their power and reputation is too incredible to ignore.


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[Assistant] Mostly I like to play with my friends and family on the weekend. I'm not sure I'm competitive enough to play professionally. What kind of sports are your favorite?


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[Assistant] That's amazing. Do you watch soccer as much as you play it?


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[Assistant] Thanks for watching, and be sure to subscribe to our YouTube channel for more videos like this.


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[Assistant] I'm from Birmingham, England, but I have been working in London for a few years now. I manage a small importing business. What about you?


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[Assistant] Really? That's so interesting. I didn't know there was a town called Paris in US. What's it like?


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[Assistant] The poet and the princess. Once upon a time, there lived a poet called Zoran, who wrote about love, and people from all parts of the world loved his poems. Zoran lived alone with his pet parrot, called Perry Perry. But after years of writing poems and selling all his collections, he started to grow despondent.


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[Assistant] Zoran put Perry Perry in his coat pocket, and taking his briefcase, he left from his house.


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[Assistant] Welcome to the Titanic, one of the best cruise ships in the whole world. We will take you to the vast and spectacular Arctic region.


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[Assistant] The Arctic reaches from Russia's far east of Spitsbergen to Arctic Norway.


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[Assistant] Covered in ice for most of the year, it is during these short summer months that we are offered the opportunity to witness the diverse scenery, unusual wildlife, and interesting people the Arctic has to offer.


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[Assistant] And found an old lady sitting there by the fire in the center. She was a witch called Lady Laga.


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[Assistant] Lady Laga told Zoran about the ice princess, Mintosa.


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[Assistant] Who during the young years of her life never found Shula.


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[Assistant] Zoran and Perry Perry set out to go to the Palace of the Cheerence.


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[Assistant] When they reached there, they realized that they have been surrounded by them.


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[Assistant] The chief of the penguins took the gift, and when he opened it, from it came out, uhm,


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[Assistant] Perry Perry immediately picked an ice pebble and went after the teardrops. Oh, oh, oh, ah, ah, yes, gotcha. The teardrop fell on the ice pebble and it shone brightly.


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[Assistant] The penguins ran after their chief who was flying happily. Meanwhile...


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[Assistant] Zoran smiled and went down on one knee. He closed his eyes and took a deep breath.


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[Assistant] Princess Mentoso walked up to Zoran as he stood up. The two looked into each other's eyes.


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[Assistant] Zoran presented the pebble to the princess. She smiled and took it. For the next few moments, they said nothing but kept looking at each other.


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[Assistant] Princess Mintosa returned to her palace, and the king was never happier.


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[Assistant] Zoran was appointed as the Knight of the Royal Army, and soon the two were married. A grand feast was held.


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[Assistant] And on that day, flying through the window and into the party hall came another parrot. Seeing her, our Perry Perry was mesmerized. He flew up to her. Hello there!