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[Assistant] So at one time, you could dispatch a freight? To South Africa?


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[Assistant] So a hypothetical question. If the government said, okay, we're ready. We have the money. We would like to, as quickly as possible, get operational. Does he have the workers ready to go?


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[Assistant] The railway employees, I'm told, do not get paid. Yet they continue to show up and work.


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[Assistant] It is sad of the building of the country's once vast rail network. One Congolese died for every single time.


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[Assistant] Like many Congolese we meet, they are all these years later, and in spite of everything that's happened, ready. And waiting for the situation to improve.


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[Assistant] You lost your way on that river as you would in a desert, till you thought yourself bewitched and cut off forever from everything you had known once.


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[Assistant] So Conrad described the Congo after piloting steam ships in the early days of Belgian colonialism.


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[Assistant] Our trip downriver will take us some 120 kilometers, even deeper into the jungle.


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[Assistant] But instead of Kurtz and his ivory hoard, a crumbling Belgian research center with a shadowy past awaits us at our destination.


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[Assistant] It's the turn of the century map, so as Kisagani was then called Stanleyville. Leopoldville, that would be here.


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[Assistant] But the king is still waiting for us. Traditional headgear, not so traditional suit.


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[Assistant] The medals given by the Belgians proving his royal lineage.


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[Assistant] We give him a goat as a way of saying I'm sorry for being so late and sorry we can't stay longer. And he gives me a simple yet hefty looking bracelet, which only later do I come to appreciate for what it is.


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[Assistant] We've come a long way downriver, but with many kilometers still to go, attention is turned towards the evening meal.


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[Assistant] I figure I'll make coq au vin, which is a pretty simple way of dealing with a bunch of tough old stringy birds in one pot. Getting close to killy time. The moment of truth. It's quickly getting dark, and I'm very aware of a number of things.


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[Assistant] Our chickens are thin, scraggly and tough. Ah, he's biting me!


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[Assistant] In order to make anything, any kind of edible, I'm probably gonna have to stew the crap out of-


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[Assistant] But first we gotta kill these things and collect their blood, which if you know anything about chickens, and most of my crew don't, takes time. I'll hold the bucket, you kill the chicken. You wanna eat? You gotta kill your own chicken and pluck it too. Time to get killing, killing. But every man has a breaking point.


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[Assistant] Somewhere down the Congo River, and I'm continuing to deal with a few pressing concerns.


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[Assistant] The one knife on board is as sharp, really, as a soup spoon. And soon I'm frantically trying to rip out the backbone and guts in one go with my bare hands because the knife ain't shit, but it's getting darker and darker, and the damn generator keeps kicking up.


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[Assistant] The current's unpredictable. Visibility, nil. Time to tie up for the night.


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[Assistant] Alright, let's uh, put the top on, bring it up to a boil.


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[Assistant] Three hours later, and it looks like the jungle-style stew might actually work out after all.


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[Assistant] It is written that I should be loyal to the nightmare of my choice. I think I now understand what that means.


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[Assistant] Next morning on the river, and of course, we're not alone.


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[Assistant] Fishermen from all the surrounding villages have heard of us and have, long before we're even awake, come by to check us out.


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[Assistant] Yeah, they'll find us ten years later, naked in the bush with like a necklace of spam cans.


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[Assistant] Time to get back out on the river. We have places to go.


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[Assistant] Two days down the Congo, we're finally nearing our destination.


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[Assistant] It has been inferred by some that the Belgians conducted uranium enrichment and have host of bizarre experiments here.


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[Assistant] This was once the Institute for Agricultural Studies of Congo.


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[Assistant] Construction began in the 1930s. The complex was once staffed by hundreds of Belgian researchers, doctors, and engineers until they left hurriedly in 1960.


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[Assistant] With independence began a rapid decline. The eventual cessation of funding.


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[Assistant] Of the hundreds of structures built here, what used to be housing, laboratories, hospitals and research facilities, the vast complex's library is clearly the most important to those who remain.


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[Assistant] All the easier layer has been to preserve the patrimony that existed.


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[Assistant] All this was state-of-the-art back in the 50s when the library was built.


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[Assistant] But for 20 years there hasn't been electricity to run the dehumidifiers to keep out the damp.


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[Assistant] Staff still show up to work and organize. Catalog and write requests for funding.


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[Assistant] Perhaps the kinshasa or a central office where someone may or may not ever respond.


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[Assistant] He was here pre-independence, yes? But does he remember the Belgian rule?


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[Assistant] The road home. Such as it is. Rotting bridges. Makeshift ferries.


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[Assistant] But what I found was something unexpected. I met a lot of people who for a long time have been waiting, hoping for things to get better.


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[Assistant] A lot more hope here than there's any right to expect.


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[Assistant] When all is said and done, I wanted to go to the Congo, and I did.


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[Assistant] Yes, so my name is Kamila, I come from Poland, so my first language is Polish.


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[Assistant] Uh, before I arrived in the UK, I have...


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[Assistant] And here in London I work for a fintech startup. I'm a credit analyst of small companies. I really like my job. I enjoy it. There is a lot of going under. My company is still developing, so also, I also have opportunities to


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[Assistant] Yeah, exactly, because we lend money for small companies, but making our credit decisions, we use a lot of technology. We use some algorithms and so on, so that's why Fintech.


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[Assistant] So I learned English in high school and during my studies. Also after I finished my education I attended some English lessons in Poland while I was working there and so uhm,


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[Assistant] I felt that I understood quite a lot, but I had a fear of speaking, because I think that, in my opinion, teachers put a lot of pressure on grammar, which is good of course, but there is, because of that there is,


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[Assistant] Yes, exactly, so I feel that since I arrived here in the UK, my English language skills have improved. I feel more confident. So, uh, yeaah, I decided that first couple of months I would work


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[Assistant] Is thinking about moving to UK, for example.


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[Assistant] Yes, so it's a funny story because


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[Assistant] The first school trip abroad I took part in was to London. I was 11 years old, but I can still recall some memories from this trip. For example, my first impression


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[Assistant] Was that there were, uhm, lots of people walking, uh, along the pavement, so it was really crowded.


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[Assistant] I saw a lot of people very smart dressed and it was a really big surprise for me because then I lived in a small city so you know that smart clothes were designed for some special occasions like wedding or something and here I saw a lot of people so smart and elegant dressed up.


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[Assistant] I, but they are still, I think, available to buy here and, uh, they are quite popular, like this tin of candies in shape of red.


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[Assistant] No, no, I didn't because at first I learned German and then I started English, so.


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[Assistant] Yes, exactly. It's easier when you learn one language than to learn another, I think.


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[Assistant] So I wouldn't say it was a shock, but my first impression was that London is like a melting pot of different cultures and languages and nationalities. So I think it's that London is so diverse that it's not very hard to


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[Assistant] Yeah, exactly. But to be honest, I have to admit that at first it was difficult because


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[Assistant] It was hard for me to understand what exactly people were saying. Sometimes they were talking too fast for me.


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[Assistant] And I had this problem that when I didn't understand single word in a sentence, I didn't understand the whole sentence. So, yeaah, but then I started to watch some programs and to read lots of newspapers and it started to improve.


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[Assistant] I think that Italian people have quite strong accent. I have already met a lot of them and they are quite good in English, but they still, even if they have lived here for many, many years, I think they have still very strong accents.


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[Assistant] I think also that it's easy to recognize Polish people because our accent is quite strong also.


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[Assistant] I think that very different is also accent of Indian people.


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[Assistant] For me, I was quite surprised because


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[Assistant] I expected more rain, but it hasn't been raining so far a lot, so I have this impression that last year it was raining more in Poland than in London, so I'm really happy about that.


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[Assistant] So, it's funny because when we resigned from our job in Warsaw, my husband got as a gift an umbrella.


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[Assistant] Yeah, so weather is not, uh, so bad.


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[Assistant] So I think that here is the big variety of food available, for example in big shops there's a lot of food because there's a lot of people from other countries so they are looking to


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[Assistant] The ambience there is really nice, but the food is really good and the service is very patient and friendly.


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[Assistant] Yes, yes, I am, but there are a big variety of food there, so everybody will find something, food like meat or some seafood or something.


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[Assistant] Interesting, but sometimes confusing can be to use some sayings because, for example, they have the same meaning.


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[Assistant] Uhm, make them, uh, like for example, uhm,


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[Assistant] Yeah, I think that living in a country where people talk this language every day and you have the opportunity to use this language on an everyday basis, it's the greatest way of learning it.


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[Assistant] Uh, learn, but it's, you know, by the way, you learn something every day watching TV or talking with people, just talking with people. So it's really, it's easier to learn when you live there.


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[Assistant] And so yeaah, I think at the beginning especially it could be difficult if you are not very


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[Assistant] Perfect in English, but yeaah, I think it's a very good idea because after a while you will start to see improvement and you will get satisfaction out of it and yeaah, I think it's a great idea.


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[Assistant] To the West, Chapter 5, The Demon of Chaos.


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[Assistant] A few more monkeys and apes gathered around Sun Wukong and the gibbon. They look scared.


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[Assistant] Said the gibbon. Wukong soon spotted a gloomy mountain. Dark clouds hung over it.


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[Assistant] Two guards stood at the entrance, practicing sword fighting.


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[Assistant] The demon of chaos was sitting at a table, eating a meal.


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[Assistant] Said the demon. A moment later, the demon of chaos walked outside.


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[Assistant] He said, Wukan looked up at the huge demon.


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[Assistant] Said the demon. He swung his sword.


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[Assistant] Wukong jumped out of the way and then flew at the demon. Pow! Wukong hit the demon on the nose. Argh! Cried the demon.


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[Assistant] Wukong pulled out a handful of his own hair and blew on it.


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[Assistant] Each strand of hair turned into a fake monkey, exactly like Wukong.


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[Assistant] Wukong spent the day teaching his subjects how to fight. They practiced with swords and spears.


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[Assistant] Before long, the monkeys and apes were a fierce army.


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[Assistant] Are you really going to retire, Miss Marsh?


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[Assistant] Haha, yes, and we are very lucky. I found a perfect home for all of us. Follow me!


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[Assistant] That means I am now your king. Why aren't you bowing to me?


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[Assistant] Someday our lives will end. I wish this perfect life could last forever.


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[Assistant] George splits us into teams. I'm feeling very nervous but also really excited. I've never had a Nonna before so I hope I can live up to her expectations.


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[Assistant] And today seems like the perfect day to sacrifice myself.


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[Assistant] For the starter, we decide to do calamari with a basil mayonnaise. Our pasta entree will be pumpkin agnolotti. Beautiful.


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[Assistant] Our main, also buko with a beautiful corn polenta and for our dessert. I'm thinking of doing a vanilla panna cotta. That's a nice break.


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[Assistant] Vanilla panna cotta with some caramelised figs, honeycomb and vino cotto.


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[Assistant] Not sure whether I'm gonna be the boss today or Nana's going to be the boss, but hopefully we can work together and come up with something amazing. So we need a starter.


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[Assistant] Joe's making the pasta dough for the annulotti. Have a bit of concern that it could be a bit dry. It looks a bit less elastic-y compared to the pasta I make.


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[Assistant] For our main, I have Steph and Simon doing the osso bucco with a beautiful corn polenta.


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[Assistant] Simon loves cooking osso buco. He does it for his family all the time, so he can get this done today. Okay, osso buco's ready, Simon.


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[Assistant] Also buko needs to be cooked for a long period of time and slowly because we need that meat falling off the bone. Steph, get started on the corn polenta.


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[Assistant] They have 160 annulotti to fill and they don't have enough pumpkin cooked to fill them all.


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[Assistant] I need a few people cutting up some pumpkin as quick as possible. Gonna get a bowl, put those in it.


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[Assistant] Kyle's finishing off the calamari, but I need someone on this basil mayonnaise to get that out as it's the first dish that needs to go out. I need all hands on deck. Steph's polenta's all done.


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[Assistant] So yeaah, Steph's gone to take charge of the battle mayor.


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[Assistant] Kyle's smashing these calamaris out. Just gonna get it on the plate and get it out to everyone. But I'm really worried that maybe we won't get this basil mayonnaise on the plate.


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[Assistant] It's getting close now to service time. I look up, all the people are sitting down at their tables. So yeaah, it's time to get going.


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[Assistant] I taste the basil mayonnaise. I feel like it's a little bit thin, but it's time for service to start. Let's get our little production line going and get these plates out. Can I take that?


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[Assistant] I taste the burnt butter sauce. It's not very burnt tasting to me.


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[Assistant] There's people waiting and missing out on food, looking at the people next to them eating these delicious meals.


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[Assistant] I'm not letting this butter go out how it is. It needs to get darker and nuttier.


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[Assistant] It's entree time. There's people waiting and missing out on food.


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[Assistant] I'm really happy with this anulotti today. It looks absolutely beautiful. Once you've got every element on the plate, I look at it and it's perfect.


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[Assistant] For our main today, I have Simon on the auto bookie. I've got the meat out.


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[Assistant] Going to get everyone lined up and we're going to get another little production line going.


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[Assistant] Not her Olympia, she's amazing. We couldn't have done it without her. I wanna keep her. Can I keep her?


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[Assistant] We're going into elimination. Sucks quite a bit because we did a really good job.


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[Assistant] Journey to the West, Chapter 10, The Powerful Sage.


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[Assistant] Wukong stood in front of the waterfall with his cheering subjects.


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[Assistant] Wukong jumped onto a cloud to get out of the way. Erlang leaped into the air.


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[Assistant] He shook his body and grew just as big as Erlang.


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[Assistant] Clouds swirled and wind blew as the two giants fought in the sky. Their weapons banged together all through the night.


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[Assistant] They were still fighting when the sun rose the next morning.


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[Assistant] Wukong struck at Erlang one last time, and then jumped back down to earth.


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[Assistant] He turned himself into a sparrow and perched on a branch.


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[Assistant] Thought Wukong. He looked up and saw a hawk. The hawk swooped toward him.


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[Assistant] He turned himself into a fish and swam in the water.


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[Assistant] But then, a crane flew over the stream. The crane swooped down at the water. Its mouth was wide open. Wukong shot out of the stream.


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[Assistant] Wukong's eyes became windows and his mouth became a door. He turned his tail into a flagpole. A moment later, Erlang came down the hill. When he saw the temple, he scratched his head.


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[Assistant] Up in heaven, the Jade Emperor, the Queen, and Guan Yin watch the chase.


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[Assistant] Said Lausa. He took a metal ring off his arm.


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[Assistant] The monkey looked dizzy for a moment, and then fell to the ground.


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[Assistant] Sun Wukong came to my palace and demanded I give him a weapon. He was very rude.


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[Assistant] I don't care how powerful he is. He is causing too much trouble on Earth.


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[Assistant] Gather some troops and go down to the Fruit and Flower Mountain. I want Sun Wukong arrested.


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[Assistant] Invite Wukong to come to live in heaven. He will be in charge of the Royal Peach Garden.


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[Assistant] Wukong is new here. He can be excused for not acting the right way.


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[Assistant] I'm putting you in charge of the royal peach garden. You will have a home here in heaven. I hope you won't cause any more trouble.


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[Assistant] Beautiful, this tomato sauce is pretty much done too. We're gonna pour it onto here. We're ready to go and then in the oven.


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[Assistant] Alright, then we need someone on the gremolata and someone on the sauce.


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[Assistant] He hasn't been served yet. He will be served soon. He hasn't been served yet. He will be served soon. Hasn't anyone repaired this car yet?


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[Assistant] Hasn't anyone repaired this car yet? It has already been repaired.


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[Assistant] Hasn't anyone corrected these exercise books yet?


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[Assistant] Hasn't anyone corrected these exercise books yet? They have already been corrected.


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[Assistant] They have already been corrected. Hasn't anyone caught the thief yet? Hasn't anyone caught the thief yet? He hasn't been caught yet. He will be caught soon.


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[Assistant] He hasn't been caught yet. He will be caught soon. Hasn't anyone caught the thieves yet?


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[Assistant] They haven't been caught yet. They will be caught soon.


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[Assistant] They haven't been caught yet. They will be caught soon.


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[Assistant] You're right, said the monkey. I did make a promise to Guan Yin.


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[Assistant] I'm hungry. I'll find a village and beg for some food for you


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[Assistant] I can leap over this river, but I can't take you with me.


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[Assistant] yogurt honey honey watermelon watermelon spoon spoon pot pot ad ad finally finally salt salt


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[Assistant] sugar, sugar cheese, cheese popcorn, popcorn corn, corn machine, machine dig, dig hole, hole


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[Assistant] Journey to the West, Chapter 19, An Evil Plan.


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[Assistant] The head priest called for two other priests, who quickly ran into the room.


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[Assistant] Said the first priest. The head priest smiled. There was an evil look in his eyes.


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[Assistant] Wukong was awake, meditating on a rooftop when he heard footsteps.


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[Assistant] He looked down and saw two priests walking across the courtyard. They were carrying bundles of firewood.


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[Assistant] The priest stacked the firewood next to the building the Tang monk was sleeping in.


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[Assistant] Soon most of the monastery's buildings were on fire.


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[Assistant] There was one building however that the fire didn't touch.


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[Assistant] The Tang Monks slept peacefully as the rest of the monastery burned down.


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[Assistant] He gasped. Smoke drifted through the air. Burned pieces of wood lay in heaps. The building's walls were black and crumbled.


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[Assistant] The Tang monk's eyes filled with tears. He looked angry.


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[Assistant] The two priests fell to their knees and bowed.


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[Assistant] Wukong glared at the two priests for a moment. Then he relaxed. Stand up, he said.


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[Assistant] To discover how both its ancient traditions and forward thinking have shaped modern day Korea.


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[Assistant] We start our journey in a city located to the northwest of the country, Seoul. Seoul is the capital of South Korea. This is a mega city, home to more than 10 million people.


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[Assistant] In fact, nearly half of South Korea's entire population lives in the Seoul National Capital Area, which also includes Incheon and Gyeonggi.


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[Assistant] The capital still places great importance in preserving its history, culture, and tradition.


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[Assistant] And was the capital of South Korea throughout the Joseon dynasty and the Korean Empire.


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[Assistant] To the north of the National Cemetery is the Han River, a large channel of water passing through the city.


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[Assistant] In the past, Sol's territory encompassed only the north side of the river. Today, it is extended to the south.


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[Assistant] There are a total of 31 impressive bridges connecting both riversides of Seoul, from the Han River Bridge, built in 1900, to the Amsa Bridge, completed in 2015.


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[Assistant] The Han River is home to many islands in Seoul, but the only inhabited one is Yeouido. Here you'll find the so-called 63 buildings.


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[Assistant] Yoido became the pillar of South Korea's political and economic activity, largely modeled on Manhattan in New York.


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[Assistant] The National Assembly Building is where South Korea's Parliament is organised.


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[Assistant] Now we follow the river to the east of Seoul, an area known as Jamsu, famous for the 1988 Olympic Games.


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[Assistant] This impressive bridge was built in commemoration of the Olympics.


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[Assistant] Today the Olympic Park is used for various cultural events.


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[Assistant] Featuring a skydiving team descending over the stadium and forming the five colored Olympic rings, as well as a mass demonstration of taekwondo.


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[Assistant] A small man-made body of water that is a favorite among tourists who come to experience its cherry blossom in spring and colorful leaves in autumn.


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[Assistant] After the Olympics, the city saw a cultural boom thanks to its strong economic growth. With an improved standard of living, people started to enjoy their leisure time more.


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[Assistant] We now head to the most vibrant and constantly changing area of the city.


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[Assistant] Gangnam rose to instant fame in 2012 through the smash hit Gangnam Style, sung by Korean pop star Park Jae-sun, better known by his stage name, Psy.


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[Assistant] The song turned the spotlight on this area, which now acts as the hub for global corporations in South Korea, such as the world's leading mobile company, Samsung, which has one of its main buildings based here in Gangnam.


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[Assistant] But with designer stores, movie theatres, bars and coffee chains galore, the streets are full of young, well-dressed teens mingling with the super-rich of the city.


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[Assistant] The area is usually crowded at weekends, and over 100,000 people pass by Gangnam every day, making its subway station the busiest in Seoul.


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[Assistant] On the way down the Tehran Road is the COEX International Convention Center, hosting the G20 in 2010.


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[Assistant] It provides numerous exhibition halls for international trade and political gatherings.


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[Assistant] There are many apartment complexes near the Gangnam district. Seoul has a high population density


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[Assistant] For this reason, there are countless residential apartments in Seoul to accommodate the city's 10 million residents.


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[Assistant] But there is more to Sol than just its impressive skyscrapers. Leaving behind the hustle and bustle of Gangnam, we now explore a very different side to Sol.


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[Assistant] Seoul is an ancient city, decorated with UNESCO listed buildings.


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[Assistant] The tomb of the 9th and 11th kings of the Chosun dynasty sits here at Sanjang Lung.


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[Assistant] And in Seoul, there are many other royal tombs preserved in the city.


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[Assistant] When they were registered as UNESCO World Heritage Sites.


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[Assistant] And it's often visited by many of Sol's residents looking to escape the busy urban sprawl for a bit of peace and quiet reflection.


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[Assistant] Environmental pollution and insufficient forestry had a negative impact on the city's sustainability.


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[Assistant] Seoul planned and executed what was called the New Millennium Project during the early 2000s. Focused around the Sanam region, the work for sustainable development was launched.


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[Assistant] The Sun New Island was once home to a beautiful mountain.


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[Assistant] However, in 1978, the water treatment plant was established.


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[Assistant] But in the year 2000, the city closed down the plank and restored the island to its natural habitat.


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[Assistant] The opening of the World Cup took place in the main stadium of Sangam.


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[Assistant] And now goes by the name of the Sky Park.


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[Assistant] During autumn, the white reed grasses are in full bloom, and since the year 2000,


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[Assistant] Meaning it is not unusual to see them flying about the park.


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[Assistant] These beautiful sights attract thousands of visitors.


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[Assistant] These spectacular vistas can be fully enjoyed from the observation platform, where visitors can take a short rest and enjoy the peaceful atmosphere of the park.


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[Assistant] Where you can enjoy the most impressive sunset in Seoul.


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[Assistant] Its simple design and impressive artistic monuments are a favorite among locals and tourists.


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[Assistant] The perfect place to end our time in the capital city.


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[Assistant] Seoul is a city that has undergone an incredible transformation. Even after the Korean War, it has continued to develop at an astonishing speed.


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[Assistant] The future of Seoul has never been more exciting.


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[Assistant] We now head to the Jeollanam-do province in the southwest region of Korea. Being located between Japan and China, Korea has been frequently invaded throughout its history. And this small Jeungdo island in the Wondo area holds many memories of such invasions. Known for its historic naval base,


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[Assistant] Chang He was established by General Zhang in 828 in the Shilla period during the 9th century. Zhang began life as a common civilian.


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[Assistant] He moved to China and rose through the ranks of the military to become an officer, thanks to his remarkable skills in combat.


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[Assistant] He later returned to Schiller to find the country being ransacked by pirates and his people being captured and sold as slaves.


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[Assistant] General Zheng urged the king to put him in charge of Changhe to defend the peninsula. Impressed by Zheng's boldness, the king appointed him as the commander of Changhe. In his first act as commander, General Zheng established the naval base, now known as Changhe Jin.


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[Assistant] Jungdo Island has a geographical advantage in that it is surrounded by numerous islands, which act as a barrier to any possible attack.


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[Assistant] It also gave the Korean fleet access to Japan. The name Chunghae means to cleanse the sea.


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[Assistant] It reflects General Zheng's ambition to eradicate all pirates who threaten the nation.


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[Assistant] A special defense unit during the Mongol invasion of 1270.


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[Assistant] The Sambilcho was an army of the finest Korean warriors.


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[Assistant] With a perimeter of over 13 kilometers, Yongzheng Fort was a formidable military base.


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[Assistant] This is where the Sambul Cho put up their fierce resistance against the Mongols for nine months.


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[Assistant] Although most of the fort was destroyed, the inner palace has been restored along with the sites of twelve stone buildings.


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[Assistant] And was where the Sambul Cho continued to hold off the Mongolian army, until they were eventually forced back to Jeju Island.


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[Assistant] The Sambuil Cho's tireless three and a half year battle to defend the country ended in 1273.


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[Assistant] Chola Namdo province also saw the rise of another legendary naval general, Admiral Yi Sun Shin.


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[Assistant] He led 23 battles against invading Japanese forces in the 16th century and defeated them 23 times.


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[Assistant] Where Admiral Yi came to regroup before the famous battle of Mianyang.


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[Assistant] Who died at sea, along with any realistic hope of resisting the Japanese Navy.


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[Assistant] The remaining depleted fleet docked here at Yi Jin under terrible weather conditions.


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[Assistant] After leaving Yi Jin, Admiral Yi headed towards the naval base at Oranjin.


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[Assistant] When the Japanese finally attacked at Oranjin, Admiral Yi and his fleet were ready. They managed to fight off the Japanese ships, and this hard-won victory greatly boosted the morale of the sailors. But this was just the beginning, and the great battle of Myeongyang was still to come.


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[Assistant] Today, 400 years after these events, Oranjin has now become the home of many fishermen. Out at sea where the sound of cannons once roared, locals are out gathering seaweed.


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[Assistant] After victory at Oranjin, the Japanese fleet retreated.


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[Assistant] Admiral Yi predicted that the Japanese fleet would now have to pass through Byakpa.


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[Assistant] The records engraved on this stone monument at Byakpa preserve the history of the epic battle of Myeongyang, a battle that will be remembered for centuries to come.


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[Assistant] As a way to lure the Japanese fleet right into the dangerous Myeongyang Straits.


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[Assistant] Not so far from Byakpa was a large naval base called Wusuyang.


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[Assistant] Located south of the capital during the Chosun dynasty, it held more than a thousand naval troops.


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[Assistant] Having sunk those 13 Japanese ships at Byakpa, knowing that it would bring the enemy to him, Admiral Yi now moved his fleet here.


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[Assistant] So that the Korean fleet could use the fierce currents and narrow straits of Wusuyang to defeat the invading Japanese.


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[Assistant] We now arrive at the strait in front of Wu Su Yang, called Aldol, or as it has been known since the Chosun dynasty, Mian Yang, the site of the epic battle.


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[Assistant] Admiral Yi gathered his commanders and delivered a rousing speech. Those willing to die shall live, and those willing to live shall die.


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[Assistant] The Mianyang Strait is only 300 meters wide, and the tide changes four times a day. This produces large, powerful whirlpools.


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[Assistant] By harnessing the natural power of the waters, and throwing the Japanese fleet into the straits,


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[Assistant] Back on land, we come to the tomb of Kim Dogryeong at Chungjang Temple.


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[Assistant] A 16th century general who fought courageously during the Japanese invasion.


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[Assistant] A self-trained group of volunteers against the invading Japanese. Kim assembled more than 5,000 volunteers and led the militia to many victories. And the militia's courageous determination is remembered to this day.


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[Assistant] Modern Korea is founded on this very spirit of resilience.


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[Assistant] Over the centuries, Korea has courageously fought off invaders and aggressors, often against impossible odds.


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[Assistant] Yet in spite of its turbulent relationship with its neighbors, Korea has rarely invaded other countries.


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[Assistant] Let us now discover the true, peaceful spirit of the Korean peninsula.


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[Assistant] Legend has it that passing by the seven temples of Hyangya will make your wishes come true.


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[Assistant] More recently, it was discovered that the mudflats helped to remove pollution from the water flowing from the mainland.


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[Assistant] And Soonchun Bay is now a protected ecological park.


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[Assistant] Sun-Chan Bay is the world's most circular coastal wetland and is protected by the Ramsar Wetlands Convention.


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[Assistant] These circular reed fields have been naturally formed and are growing bigger each year.


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[Assistant] And countless visitors gather here every evening to take in the view.


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[Assistant] To the northeast of Sunchon Bay is Naganipson.


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[Assistant] Home to the last Chosun dynasty castle in Chola Namdo.


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[Assistant] Today, Naganipsong town is a beautifully restored folk village.


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[Assistant] The inhabitants of Naganipsong continue many of the town's historical traditions still to this day.


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[Assistant] Along with its inhabitants, remains nearly untouched.


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[Assistant] The town becoming a UNESCO World Heritage Site in 2011.


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[Assistant] The area was selected as a fortress village in the early 10th century by the Goryeo dynasty.


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[Assistant] But began to truly flourish in the late 1300s under the Chosuns.


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[Assistant] Is surrounded by 500 year old trees of 80 different varieties.


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[Assistant] To the west of Sonam temple is the Hwasun district, where we find another unique Buddhist temple.


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[Assistant] These stone relics are said to represent different eras in history although many of them have been removed.


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[Assistant] Now, only 70 stone towers and 12 Buddhist statues remain. Barely enough to remind us that the Wunju temple


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[Assistant] The seven-star rock is said to take after the Big Dipper constellation.


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[Assistant] This massive rock statue is 12 meters long and weighs over 250 tons. Legend says that when the statue rises up, the world will be completely reborn, giving way to a thousand years of peace.


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[Assistant] The people who come to visit this mystical and tranquil temple.


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[Assistant] Resembling the Yangtze River Cliff in China, the Huasun Red Cliffs are 7 kilometers long and more than 150 million years old.


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[Assistant] Many poets of the Chosun dynasty were captivated by the sight of these cliffs and wrote numerous poems dedicated to their beauty.


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[Assistant] Today the area is open to the public, although special permission is required from the authorities, as the area is protected by the local government, in an effort to preserve the quality of the water.


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[Assistant] The island is separated from the mainland by the Myeongyang Strait.


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[Assistant] There are approximately 2,200 islands situated in the Chola Namdo region, and the island of Jindo is the largest.


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[Assistant] We arrive at the southernmost tip of the Korean peninsula, Haenam.


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[Assistant] The Mi Huang temple on Taima Mountain is over a thousand years old. While it may look like any other ordinary temple,


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[Assistant] Its location at the southernmost tip of Korea means that few people are ever able to visit, making it the perfect place for quiet reflection.


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[Assistant] Near the peak of Taima Mountain is a small temple known as Dosora.


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[Assistant] In the rugged terrain of Tharma mountain, Dosaram provides shelter to the weary traveler and is a popular spot for meditation.


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[Assistant] Having been burned down during the 16th century Japanese invasion, only its ruins remained until 2002


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[Assistant] When the small temple was rebuilt with help from local monks.


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[Assistant] This village is known locally as the edge of the land. An ordinary fishing village, it is home to the edge of the land tower.


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[Assistant] Which marks not only the southernmost tip of the Korean peninsula, but also the end of the Eurasian continent.


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[Assistant] Just a mixture of ginger, garlic, shallots, lemongrass, chilli and coriander root. Yep.


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[Assistant] I want this Finnish sambal to taste, you know, it's a huge kind of symphony of flavours that are all going well together.


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[Assistant] Really important for me to cook my prawns well today. You know, they're like the hero of my dish with that sambal. If I haven't cooked them correctly, it could send me home. Come on, Benny!


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[Assistant] Really important for me to stay in the competition. I've got a lot more to prove to myself, not even the judges.


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[Assistant] Standing on that beach when I first came to Australia, looking past onto Noosa North Shore, all the way up that beach, up to Rainbow Beach, and just beyond Fraser Island, and thinking to myself, paradise on earth.


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[Assistant] But, if you come to Noosa, and you don't have a fee at the Noosa Head Serve Club,


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[Assistant] One of Australia's most iconic surf clubs? Yeah, haven't really been a nooser.


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[Assistant] So, no better place for you to be cooking today than right up on the balcony at the Surf Club overlooking that beautiful ocean.


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[Assistant] Alrighty, some rules. You have two and a half hours to prep and cook before service starts. You must prepare four different dishes.


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[Assistant] In a true barbecue style, they have to be served on one plate. Each team are going to serve 150 guests.


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[Assistant] Now Matt and Alaina are there to help. They're your mentors. They can give you advice, but they can't cook.


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[Assistant] Now listen, this is MasterChef. It's gotta be the best food we've ever seen, and that's what it takes to win.


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[Assistant] The team that brings us the least impressive food goes straight into tomorrow's elimination. Clear?


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[Assistant] Listen up, teams! There is a hell of a lot of work to happen between now and service. And you only have 26 minutes to go. Now move it! Come on! Let's go, let's go, let's go! Come on, great team!


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[Assistant] And it's difficult, 150 lamb cutlets, you've got to cook every single lamb cutlet the same.


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[Assistant] And obviously going very well with, you know, mushroomy onion pickles, which is a fabulous eggplant.


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[Assistant] Number one to get flavour in there, but number two so it cooks quickly and it stays moist. And what we've got is just this kind of fibrous prawn and they said ginger but I'm picking no ginger up whatsoever.


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[Assistant] Salad on the other hand, I think it's delicious. It's really textural, love the coconut, love the macadamias, subtle dressing, good use of the beetle leaf, you know, delicious.


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[Assistant] I'm being a little piggy on this one because I love it. I think it's great. All those little pickly items in there. Lovely dressing. And there's lots of texture. So you get crispy onions, soft mushroom, creamy eggplant. It's really, really good. And look, I think they cook the beef beautifully.


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[Assistant] I'm really pleased that our two teams have absolutely turned it on. I mean, they're, they're tiny little, uh, points of difference. And really, I mean, if you came here and had it like a barbecue night and you got that plate of food, you'd be happy. Oh, absolutely.


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[Assistant] But your lamb cutlets were inconsistently cooked across the board.


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[Assistant] Just jumped off a plate. Not literally, but just the colour. They look gorgeous. They were, uh, amazing.


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[Assistant] Green team. We loved that beef. And your eggplant and mushroom salad.


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[Assistant] And your Beetle Leaf Salad. We thought the taste of Queensland.


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[Assistant] They were well and truly over-cooked.


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[Assistant] And I'm afraid that is why you are in tomorrow's elimination.


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[Assistant] Guan Yin was here. She turned the dragon into a horse. He's supposed to come with us.


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[Assistant] We're Buddhists. The priests inside will gladly give us some food and a place to sleep.


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[Assistant] And, while some were on fire, in a good way.


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[Assistant] Welcome to King Street. In the heart of Brisbane. Today, you're gonna recreate Shannon's dish. Lies a daunting challenge. You will have to memorize everything.


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[Assistant] Next time. Welcome to Mulanee. On the hinterland of Queensland's Sunshine Coast. Imagine going into the final half with this baby. The thirst for immunity. It's all about ginger. Has never been greater.


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[Assistant] But they'll have to tread gingerly. Is that gonna do it? Because only one will get the chance to win.


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[Assistant] I'm quite nervous. I know Shannon's style of food is very refined, so what we're doing could be something very high-end.


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[Assistant] I can't believe what I'm looking at. The dish is absolutely beautiful. It's so refined.


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[Assistant] I can't believe I have to recreate this dish purely on my memory. It's not the style of dessert that I do ever. Today is going to be a massive challenge.


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[Assistant] I'm constantly visualizing those ratios in my head over and over and over again. I know how important it is to memorise that recipe. Being hard now.


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[Assistant] As I'm tasting these elements, I put those flavours into my memory. Although this dessert is a chocolate dessert, I'm realising that the passion fruit to chocolate ratio has to be a perfect balance.


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[Assistant] Everything is so spot on and perfect and I'm wondering how I'm gonna pull this off.


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[Assistant] Time starts and the first thing I do is write absolutely everything down, otherwise I may forget you're in the cook.


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[Assistant] Desserts are so precise. If I get one ingredient wrong or one measurement wrong, it could be a complete disaster and send me home. I feel like I've actually remembered most of the ratios.


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[Assistant] First thing I start on is my soul bake. From memory, I know I have to add water, sugar, dextrose, stabiliser.


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[Assistant] I remember Shannon told us to cool it down in the blast chiller before adding the strawberry puree to it.


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[Assistant] I'm so surprised at how tasty this passion fruit creme is. It tastes just like Shannon's. It's zingy. I'm really happy about it.


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[Assistant] This chocolate and hazelnut mousse is looking absolutely beautiful. You're well under control, Lisa. Piping the mousse into the cremeux moulds, it's got a nice ripple effect on there. I can see that got the ratios bang on. Beautiful. There's perfect amount of cremeux and mousse.


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[Assistant] I'm going like crazy. I'm cutting the sponge and I'm cutting it to the precise measurement that I think Shannon did. I drown that in the Grand Marnier.


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[Assistant] I'm just doing my tempered chocolate now. I'm not confident at all with this tempered chocolate. You can do it. It's alright.


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[Assistant] We have to make a spiral using this acetate and this tube thing, so yeaah.


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[Assistant] These chocolate twirls have to be absolutely perfect. Ehh, that's so scary. I'm spreading my chocolate onto my acetate paper. It can't be too thin, otherwise it'll just shatter. It has to be perfect, so fingers crossed.


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[Assistant] I've never had to be so focused with one element of a dish. I feel like I'm in a science lab. Come on, Laurie, come on. I roll the chocolate around the tube.


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[Assistant] I should have put the sponge in straight after I piped the mousse into the moulds. It's rock hard. I can't actually put the sponge down into the moulds.


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[Assistant] I've made a big mistake with the main part of this dish, which is that perfect bar I'm not late.


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[Assistant] I can't actually put the sponge down into the molds because it's rock hard.


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[Assistant] Breathe, stay focused. I'm starting to really freak out. I know I have to wait for the mousse to soften enough for me to push the sponge down, and that's gonna take a lot of time.


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[Assistant] I have absolutely no idea if I have enough time to pull this off. C'mon Laurie, c'mon. I can't just stand there and look at it. Can I start putting on this?


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[Assistant] I have no choice right now, although my moulds haven't fully defrosted, I have to put the sponge in and back into that blast chiller. I'm pressing the sponge down into the moulds and there is a bit of resistance there but I'm just forcing it down because I'm so pushed for time.


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[Assistant] Although I've got my sponge into the mould, I have absolutely no idea if that's enough time to freeze it.


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[Assistant] It's time now to unravel my chocolate twirls.


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[Assistant] I'm down to the wire. I'm so nervous. My hands are shaking.


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[Assistant] I'm scared that I'm gonna drop it on the plate, but I just go very slowly. It hits the plate perfectly.


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[Assistant] Just put the chantilly on the bar. I'm praying that I'm going to make it in time.


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[Assistant] I'm very proud of what I've done, but at the same time, I have no idea if I've done a good enough job to stay here.


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[Assistant] I had problems getting out of the mould and that kind of threw me off a bit, but looking at that dish is almost like, I can't believe I played that up.


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[Assistant] Uhm, I feel like I've already progressed so much since coming here.


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[Assistant] Uhm, you know, if I saw myself from the first day looking at this dish, I wouldn't have said that I made that dish. There's no way. And I can see myself growing. But I'm, I'm honestly just really scared because...


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[Assistant] Uhm, I know the other guys did such a great job and they're such great cooks. Uhm, and if I didn't put up a dish up to par, then I could be going home.


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[Assistant] If I didn't put up a dish up to par, then I could be going home and I don't want to stop.


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[Assistant] Cut the sponge. You want it to be a little bit smaller than your mould, okay? Shannon's giving this demonstration so quickly. A grunt on you. Over the sponge.


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[Assistant] The Moose? It's information overload. Spawns in the center.


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[Assistant] Where seafood may not be the only thing served up on a platter.


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[Assistant] For the past few years, we've been calling men out. It had to be done.


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[Assistant] But lately, I've been thinking we need to do something even harder.


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[Assistant] We need, as my good friend Tony Porter says, to find a way to call men in.


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[Assistant] My father began to sexually abuse me when I was five years old. He would come into my room in the middle of the night. He appeared to be in a trance. The abuse continued until I was 10. When I tried to resist him, when I was finally able to say no, he began to beat me. He called me stupid. He said I was a liar.


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[Assistant] The sexual abuse ended when I was 10, but actually, it never ended. It changed who I was.


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[Assistant] I was filled with anxiety and guilt and shame all the time, and I didn't know why.


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[Assistant] I hated my body, I hated myself, I got sick a lot.


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[Assistant] I couldn't think. I couldn't remember things.


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[Assistant] I was drawn to dangerous men and women who I allowed, actually I invited, to treat me badly. Because that is what my father taught me love was.


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[Assistant] And then with the recent scandals of famous men as one after another was exposed, I realized something. I have never heard a man who has committed rape or physical violence ever publicly apologize to his victim. I began to wonder, what would an authentic, deep apology be like?


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[Assistant] So, something strange began to happen. I began to write.


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[Assistant] He began to tell me what he had done and why. He began to apologize.


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[Assistant] My father is dead almost 31 years, and yet in this apology, the one I had to write for him, I discovered the power of an apology.


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[Assistant] And how it actually might be the way to move forward in the crisis we now face with men and all the women they abuse.


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[Assistant] It demands deep self-interrogation and time. It cannot be rushed. I discovered an apology has four steps, and if you would, I'd like to take you through them.


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[Assistant] I'm sorry if I hurt you or I'm sorry if I sexually abused you doesn't cut it.


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[Assistant] The liberation is in the details.


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[Assistant] Why? Why would my father want to sexually abuse his eldest daughter? Why would he take my head and smash it against a wall?


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[Assistant] In my father's case, he was a child born long after the other children.


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[Assistant] He was adored and treated as the golden boy. But adoration, it turns out, is not love.


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[Assistant] My father had to live up to this impossible ideal, and so he was never allowed to be himself.


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[Assistant] He was never allowed to express tenderness or vulnerability, curiosity, doubt. He was never allowed to cry.


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[Assistant] And so he was forced to push all those feelings underground, and they eventually metastasized. Those suppressed feelings later became Shadow Man.


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[Assistant] Is you have to open your heart and feel what your victim felt as you were abusing her. You have to let your heart break.


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[Assistant] You have to sit with the suffering you have caused.


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[Assistant] And of course, the fourth step is taking responsibility for what you have done and making amends.


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[Assistant] So why would anyone want to go through such a grueling and humbling process? Why would you want to rip yourself open?


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[Assistant] Because it is the only thing that will set you self free.


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[Assistant] There is no one who enacts violence on another person who doesn't suffer from the effects themselves. It creates incredibly dark,


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[Assistant] And contaminating spirit, and it spreads throughout your entire life.


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[Assistant] The apology I wrote, I learned something about a different lens we have to look through to understand the problem of men's violence that I and one billion other women have survived. We often turn to punishment first.


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[Assistant] I think punishment hardens us, but it doesn't teach us. Humiliation is not revelation.


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[Assistant] We actually need to create a process that may involve punishment whereby we open a doorway where men can actually become something and someone else. For so many years, I hated my father. I wanted him dead. I wanted him in prison.


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[Assistant] We want them to see us, the victims that they have harmed, and we want them to repent and change. And I actually believe this is possible. And I really believe it's our way forward. But we need men to join us.


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[Assistant] It is so good to be home. The moment we arrived today, I just felt a little bit more of my element.


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[Assistant] So today I'm leaning towards a dessert. I'm going to do my take on a choux pastry Paris Brest. A Paris Brest is a French pastry in the shape of a doughnut and I'm going to put peanuts on top and in the middle I'm going to make coconut creme patissiere. So I've made it a bit differently before but I'm going to give it a crack.


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[Assistant] I think we've got a good menu today. We're gonna do peri peri chicken with crispy little deep fried potatoes, chorizo meal. So we're gonna just do a crispy kale, pine nuts and chorizo.


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[Assistant] The food out there. Every dish served is another dollar for second bite and another chance for us to win this challenge.


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[Assistant] Unit 4 Allow Wrong What's wrong? Midnight Look through Guess Deal


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[Assistant] big deal work out get on with relation communication argue cloud


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[Assistant] Elder. Instead. Whatever. Nervous. Offer.


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[Assistant] proper, proper, secondly, secondly, communicate, communicate, explain, explain, clear, clear, copy, copy, return, return,


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[Assistant] Any more. Member. Pressure. Compete. Opinion. Skill. Typical.


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[Assistant] crazy push development cause usual in one's opinion perhaps


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[Assistant] Kathy. Kathy. Taylor. Taylor.


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[Assistant] You filled up your cart and made it to the front of the grocery line when you're confronted with yet another choice. What kind of bag should you use?


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[Assistant] If you've seen the images of plastic bags strewn across the ocean, it might seem obvious that plastic is bad for the environment.


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[Assistant] Surely a paper bag or a cotton tote would be the better option. But is that really true?


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[Assistant] Each of these three materials has a unique environmental impact that's determined by its carbon footprint, its potential to be reused and recycled, and its degradability.


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[Assistant] So, to get the full story on these grocery bags, we need to look at how they're made, how they're used, and where they ultimately go. Let's start with plastic.


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[Assistant] The typical thin and flimsy plastic bag is made of high density polyethylene, commonly known as HDPE.


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[Assistant] Producing this material requires extracting petroleum from the ground and applying extreme heat.


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[Assistant] The resulting polymer resin is then transported alongside additional ingredients like titanium oxide and chalk to a bag manufacturing plant.


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[Assistant] Here, coal-powered machines melt the materials down and spin them into sheets of plastic, which are then folded into bags.


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[Assistant] By the time a bag reaches its final destination, it's contributed an estimated 1.6 kilograms of carbon dioxide to the atmosphere.


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[Assistant] That's the same amount of carbon a car produces, driving a little over six kilometres.


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[Assistant] And when you account for the carbon cost of removing trees from their ecosystems, a single paper bag can be responsible for about 5.5 kilograms of carbon dioxide.


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[Assistant] Meanwhile, growing cotton is an extremely energy and water intensive process. The production of a single cotton tote emits an estimated 272 kilograms of carbon dioxide.


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[Assistant] When we compare carbon footprints, plastic bags are the clear winner.


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[Assistant] But environmental impact is also determined by how the bag is used. Reusing or recycling these bags significantly offsets their environmental toll by reducing demand for new production.


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[Assistant] To quantify that offset, we can divide the bag's carbon footprint by the number of times it's reused.


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[Assistant] For example, if a typical paper bag is reused three times, it has a lower net impact than a single-use plastic bag.


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[Assistant] The carbon footprint of a cotton tote can similarly be lowered if it's reused 131 times.


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[Assistant] Of these three options, durable cloth totes are most likely to be reused. Evidence shows paper bags are quickly discarded due to their tendency to tear.


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[Assistant] This issue plagues HDPE bags as well. But even when they're made to avoid tearing, their widespread availability makes it easy to treat them as single-use items.


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[Assistant] Fortunately, researchers estimate that 40% of HDPE bags are reused at least once for throwing out waste.


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[Assistant] Recycling these bags also offsets their carbon footprint, but it's not universally possible for each material.


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[Assistant] Many countries lack the infrastructure to efficiently recycle plastic bags.


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[Assistant] The third factor in calculating environmental impact comes into play, degradability.


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[Assistant] Since HDPE bags are heat resistant and insoluble, they stick around long after we're done with them.


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[Assistant] It turns out the most environmentally friendly bags have features of several materials we've discussed. They're durable and reusable like cotton, but made of plastic, which has a lower carbon footprint than cotton or paper. These sturdy shopping bags consist of polyester,


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[Assistant] Vinyl and other tough plastics and are already used worldwide. More importantly, they should last a lifetime, making them the best option for the planet and your groceries.


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[Assistant] How exactly do we break habits and learn new ones? One way is to practice. For some tips and tricks on how to practice more effectively, check out this video or learn how the cotton you're wearing is manufactured with this video.


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[Assistant] Right guys, the rules are simple. 60 minutes. We're only looking for the best dish. Cook that, and this could be yours. One step, one step closer.


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[Assistant] Well, there you go, um, four very interesting dishes and look, I'm loving Simon's dish. Yeah. You know, salt bacon though, the beetroot, you put a question mark, will it cook in time?


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[Assistant] You've cooked some incredible dishes. Today you've cooked, I think one of your best dishes for me so far in this competition.


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[Assistant] Two ripping combinations here.


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[Assistant] I've never been so excited, because you could just feel both of them had nerves, but goodness, I think we're going to get cracking feet.


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[Assistant] How lucky are you to get to look at this every day? It's not too often that we get to look up from what we're doing, but turning up to work each morning is pretty special looking out over that ocean.


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[Assistant] So, you're specialising in local seafood, obviously you love it. What's your favourite? You know, you can't go past the Moreton Bay Bug specialty to our restaurant, the Bug Roll, it's, you know, it's amazing.


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[Assistant] So we're going to do the prawns first. What we do, remove the head first and then starting at the bottom, pull that bit of shell off, release it and then pull it down.


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[Assistant] It's important to just try and make sure there's no tears finished with the tail.


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[Assistant] You just want to work really nice and close against those bones.


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[Assistant] So here we have our Morton Bay bugs. So they are really tough. So you want to grab that shell and then just tear one way first. You really do have to be careful with that first crack. And then we move on to the shells.


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[Assistant] And so there we are, six prawns, one snapper fillet, and two boats.


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[Assistant] So it looks like everyone's onto their snappers now, Ben's peeling the last one down here. Yep. Well done. They're looking really good.


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[Assistant] How's Tess's fillet looking? It's looking really good, very nice clean fillet.


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[Assistant] But all in all, uh, you know, an impressive challenge.


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[Assistant] Really great job, just really showcasing great seafood, minimal interruption to a lot of the elements. Really respecting the seafood, which I think is a real key with any sort of seafood batter.


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[Assistant] Really love the sort of popcorn shrimp. But yea, the standout is definitely the tataki, the tuna. It's got a beautiful texture.


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[Assistant] That you expect from Mexican-inspired platter. Just such a shame he didn't sort of get that octopus on the grill or in a pan, uh, because it's cooked really well, but just that, it's just, it's just been poached.


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[Assistant] Good morning, welcome back to the MasterChef Kitchen. Look at the smiles on your faces there. Happy to be back, even though our trip to Queensland was spectacular. Great locations, great food. Everybody have a good time? Yep.


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[Assistant] Interesting, I just saw the whole, you know, cluster of sprouts going into the oven. Have you cooked them like that before?


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[Assistant] And what I love most about it, and this is what I was looking for personally, is yes it was an everything box, but the dish you put up doesn't have to look like everything.


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[Assistant] Alright, so you've used everything in there, whether it's the lemon, the leek, the parsnip, you know, the lamb, blah blah blah blah blah, but you've made it seem very simple, given it great clarity, and the, and the flavours are beautiful.


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[Assistant] The next dish we'd like to taste belongs to Tessa.


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[Assistant] Yeah, I think it's delicious. I think the puree is absolutely wonderful. It's a bloody good dish.


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[Assistant] You know what I didn't know, because I've never done that before, I didn't know whether or not the Brussels sprouts would actually caramelise properly like that, so it just goes to show. I'm taking that idea for sure.


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[Assistant] The Brussels sprouts themselves are sweet and creamy on the inside and deliciously roasty on the outside.


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[Assistant] Yep. So we've got some beautiful things. We've got a whole snapper, we've got barramundi, we've got these little golden nugget pumpkins, uh, fennel, chickens, quail.


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[Assistant] Here's some rules, you've got 75 minutes to use that whole ingredient and bring us a beautiful dish. We'll be tasting all of your dishes.


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[Assistant] The best three will join Simon in the immunity challenge. However, the three least impressive dishes will cook again tomorrow. And of course, someone will go home. Are you ready? Yes. Yes, Gary. Yep. Your time starts now. Come on. Let's go, everyone.


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[Assistant] Well, lots of really beautiful things, but I don't know why, I mean, because that classic French chef and me, that I'm drawn to the crustaceans, because I go instantly using the shells, gives me a brilliant soup, brilliant sauce, but also drawn to the poultry, you know, the quail and the little chickens.


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[Assistant] So open slather, really. Use every bit, no problem at all.


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[Assistant] You picked the uh, the chicken? Yes. Really sweet. Very delicate, very tender.


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[Assistant] Love the idea of it. So, how is this all gonna go together?


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[Assistant] No, that's okay. The very essence of it is about the flavour.


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[Assistant] Alright. Have you ever just tried pan searing it? Pan searing it.


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[Assistant] I reckon you can boost the flames. Ram it in there so when you eat it you just go, aww. I'll ram it in. Load it.


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[Assistant] You know, I was just thinking, Matt and George, we need to go away more often because the cooking gets better. Really, really impressive. We're excited to taste all your dishes.


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[Assistant] You picked an ingredient and you had to demonstrate how to use that, either cooking it whole or a dish with the sum of its parts. Let's see how you went. First dish up.


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[Assistant] So you got. Wow. It's a lot, isn't it? Can I kind of tease this open voice?


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[Assistant] The things that stand out for me, the roasted cauliflower, the kaiser flesh, that delicious macadamia nut puree kind of sets it out beautifully and is proper tasty.


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[Assistant] When we've done that, what we've got to do is actually look at the flesh, haven't we?


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[Assistant] But certainly not deliciously pink just on the bone, which is what we'd expect to see.


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[Assistant] You've cooked it at the wrong temperature, really the texture is a massive let down. Soggy skin, you know the fish is on the verge of being overcooked.


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[Assistant] You know what I love about it? I love the tamarind. I love the sourness. Like, you're just a bit timid. When it comes to stuff like this, you wanna, you see how George is sweating? You want me sweating like that. And then you know that you've got some serious fish head curry on your hands. Just go for it. You know, just load it with flavour.


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[Assistant] And the rice seems a little undercooked. Yeah, it's...


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[Assistant] The sauce is delicious underneath, but just with that one problem, you just leave it as it sits. So this then becomes irrelevant for me.


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[Assistant] What's attractive about it is the ricotta that you made are delicious, absolutely yum. These on the other hand,


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[Assistant] And the last dish we'd like to taste belongs to Tessa.


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[Assistant] Oh well, I know one thing for sure. The suit's a little tighter. What a great day! Some great cooking in the mystery box. And some really brilliant cooking in the invention test.


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[Assistant] Today was an absolute joy to pick the top three. If I call your name?


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[Assistant] Please step forward. You'll be joining Simon in this week's immunity challenge. Tessa.


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[Assistant] See you later. Well done the rest of you. Good job. Well done.


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[Assistant] Although the ingredients are great, not every flavor works together, so it's going to be a challenge today.


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[Assistant] Biragis are Russian pastries, and you can fill them with any sweet or savory ingredients.


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[Assistant] I'm going to use a puff pastry. I need to start my rough puff as soon as possible. It needs to chill.


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[Assistant] But I also need a cooking time. It takes a long time to cook in the oven.


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[Assistant] To make the rough puff, I use my flour and I grate the butter. Bring the dough together. I put it in the fridge to chill.


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[Assistant] Today I'm serving piragis with yogurt and lemon sauce. I finished my filling for my piragi. And I took the dough out of the fridge.


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[Assistant] It looks really beautiful. I need to really get the asparagus into oven, otherwise they are not going to cook on time.


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[Assistant] My filling is still a little bit, uh, hot and rough puff is mainly made of butter. I'm trying to seal the edges.


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[Assistant] I know that it's not gonna take too long to get the hot paragies into the plate, but I'm running out of the time. But I'm checking. They are not ready yet.


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[Assistant] The pieragis are nice and golden, they are cooked through, and I'm just in heaven, I'm really happy.


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[Assistant] Look around, there's like amazing looking dishes. Even if I don't get tested, I'm still happy with my dish. I pulled out a puff pastry in one hour so I'm happy.


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[Assistant] I'm doing a marinated backstrap with a smoked parsnip puree.


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[Assistant] It's a apple sponge, apple and ouzo jelly, cucumber granita, and a creme fraiche sorbet.


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[Assistant] We're trying our best to make the hero the fish. Just the way I was cooked as a, as a child. Uh, getting stuff straight off the beach, straight off the sand dunes.


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[Assistant] So I'm thinking about classic pairing combinations, strawberries and cream, tomato and basil, steak and onions.


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[Assistant] I would love if the pairing was tomato and basil. It's right up my alley.


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[Assistant] I'm staring at the two flavour combinations and thinking, please be salt and vinegar, please.


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[Assistant] Cheese and onion, hey? I'm looking at cheese and onion and thinking it's, it's French, it's very European, very old school. Wow. You know, I don't do old school.


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[Assistant] I'm ruling out seafood. French onion soup. I'm very very similar to that but I'll put a little twist on it. So I'm making the Australian


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[Assistant] And this is nothing against the French, but I'm making a French onion soup without the French part.


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[Assistant] Uhm, the cheese is gonna be the element that softens the whole thing, rounds the whole thing off. Yeah, that's the plan.


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[Assistant] The first thing I'm doing is putting a stock on. I need to get that onion stock going straight away.


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[Assistant] I need to get this depth of flavour in from a stock. I need veal bones. So I'm running back to the pantry so we can get that really depth of flavour that backs up the onions. They go so well together.


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[Assistant] Alright, get all that sugars off the bottom.


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[Assistant] I'm trying to concentrate those sugars as much as possible in a small amount of time.


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[Assistant] So, all I've got left to do is, uh, sell the croutons, finish my garnishes, and then bring that stock right down, get that real concentrated onion flavour, um, incorporate the cheese with the crouton.


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[Assistant] So I've just tried my hardest in five different ways to extract as much out of those onions as possible.


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[Assistant] I chose camembert cheese just because of the amount of fat that really coats your mouth. And it should be good to carry that onion flavour around your mouth.


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[Assistant] Consensus is the weather is not real good, but...


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[Assistant] Our goal for this project is to make measurements at 132 different locations around Mount Erebus. We're creating a map of the insides of the volcano.


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[Assistant] Pretty much all of our locations are accessed by helicopter. So we've got to really try and get all the work we need to done. Because simply understanding WHERE


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[Assistant] The magma reservoir is, is really helpful for those monitoring volcanoes.


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[Assistant] But I've seen storms that have rolled in that have sat here and there's been nobody going anywhere for ten days.


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[Assistant] It's still ice. Is it? Okay. Not much visibility. It's cold. But it's pretty hard to spot a whale. And they're further away than a few hundred meters.


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[Assistant] Might have been it. Yeah, I don't see anymore. No. When you have eyes everywhere around you and bad visibility, it's not ideal.


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[Assistant] So you see, we're not crazy idiots to go out in the middle of icebergs to look for made-up unicorns. No, this is the real deal.


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[Assistant] You can see the silhouette of the ship. You see it? Yeaah. The mothership is inside. That's a bit of a relief actually. Thank god for these things.


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[Assistant] Antarctica, it's hard to get your head around, but it's like a big thermostat for the world and things are changing. We're talking about big uncertainties. The Rossois shelf floats on water. When you put an ice cube in a drink at a bar, it's going to melt. Everyone knows that. If that happens, the Rossois shelf. Now I'm pretty certain that we're going to lose parts of the Western Antarctica ice sheet at some point in the future. How much of it turns actually into sea level? That's the big question.


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[Assistant] You're out here, in the middle of nowhere, and no one's really been here before. Your life is in danger if you go outside and hang around there too long.


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[Assistant] Tomorrow morning haul and today, it's the end of today.


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[Assistant] You know, the deceptive thing, you don't know it's after midnight because it's always light, right? So uhm, it could be midnight now. That's an ordeal.


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[Assistant] Because of the blowing snow and low visibility, I'm never going to just stay put until it improves.


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[Assistant] I'm gonna use calamari. So this dish that, um, you know, I make at home, uh, yeah, hopefully this will be good.


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[Assistant] My dish today is rice stuffed calamari with a tomato puree base and a pickled eggplant.


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[Assistant] I've used the ink of the calamari for the rice stuffing. And then I've stuffed the calamari with the rice mixture.


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[Assistant] I have to get this in the oven as soon as possible because it can take up to 40 minutes to cook. I need all that time for that calamari to cook perfectly.


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[Assistant] I'm cooking a rice stuffed calamari with a pickled eggplant. My calamari is in the oven and I take it out.


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[Assistant] So I take the calamari out, I then do a test, you know, I slice it through. Calamari looks excellent, but then I'm looking at the rice.


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[Assistant] I'm worried about my rice, but there's just not enough time to fix this. I need to plate it up. I'm just hoping the flavours are all there. Fingers crossed. Keep going.


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[Assistant] I feel like I've nailed the brief today. I've cooked the whole calamari and I've utilised everything. I'm just concerned that the rice is underdone. Well Ed, what have you cooked? It's a stuffed calamari with egg paint.


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[Assistant] Great, so you've used... Used the whole calamari, stuffed the rice in that, and then I've used the squid ink inside the rice.


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[Assistant] We just want to get everything up and get inside and get out of the wind cause it's not pleasant.


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[Assistant] I'm really, really impressed. Sorry Tim, you're going home. Being in this competition has just ignited the fire.


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[Assistant] But they'll have to trade gingerly. Is that gonna do it? Because only one will get the chance to win.


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[Assistant] Incredible impact. I love it. That elusive, alluring immunity pin. Nine outta ten.


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[Assistant] Right now it's got basis of the busy season and it starts in October and it goes right all the way through to February. So that's five months and we're, uhm, pretty much peaking. In total we have about 330 people going south.


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[Assistant] They're tracked vehicles. They share similarities with tanks. They're really well suited for what we need them to do.


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[Assistant] Mac Ops, Mac Ops. Coast Guard Cutter Polar Star. We are currently Ops Normal. Breaking Eyes. Off Hup Point.


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[Assistant] How's it looking, Nickish? Yeah, good. Smells great. Looks awesome, dude.


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[Assistant] I know Ben Williamson from Girard's Bistro in Brisbane. I go there quite often and I love his style of cooking.


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[Assistant] Yeah, it took me seven years using engineering methods before I was even happy to present one croissant. I'm super nervous for these guys.


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[Assistant] When you cut into it, we'll get a beautiful open honeycomb structure, which I actually think is the toughest part.


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[Assistant] We have the seam of piped chocolate frangipane, some cherry jam at the bottom, and there's this beautiful chocolate mousse inside as well.


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[Assistant] With the laminating of the dough, that's how we create all of these beautiful layers that comes from working.


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[Assistant] Fast, but accurate. Follow the recipe to the letter. Because this isn't just cooking, it's a science as well.


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[Assistant] Steph, I reckon that's pretty good. Okay. Time is ticking.


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[Assistant] Guys, you need your croissant to put in the provers. Roll those babies, Simon. Ten seconds! Ten.


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[Assistant] That's a really nice toasty brown colour. I think they're the right colour. Remember, these are going back in the oven for a second time because they're a twice baked croissant. So they're gonna get darker.


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[Assistant] Dereck's made his with a whisk attachment.


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[Assistant] 12 minutes to finish four croissants. Get a move on. Come on, come on guys.


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[Assistant] I was impressed by all three of them. It's such a difficult thing to produce a croissant from scratch. They have no experience in that.


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[Assistant] And they've all got a dish up at the end, so I'm excited to taste it. Right.


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[Assistant] There is evidence of lamination. You can see the layers.


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[Assistant] Kate, what do you think? The beautiful golden colour. Not taken too far.


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[Assistant] Hasn't got that same shattery flake that Simon's did. And that's because he's got more layers and they're finer.


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[Assistant] When we process them on a computer later, we can get a 3D image of the hat.


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[Assistant] It's a very remote location. We've got one shot at this, so it's a little bit nerve-racking, but we want to do it right because we can't come back again.


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[Assistant] Take your time Steph, get em beautiful and even. Beautiful Steph.


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[Assistant] Steak hands! Parsley puree, some mushrooms, miso butter. Love it!


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[Assistant] Yeah, they're good ingredients. My cake turned into a crumble magically, so I don't know if I'll redo that again and fix it up or do a different dish altogether.


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[Assistant] Uh, so I've got the black mystery box today. I definitely think I have progressed since my last black mystery box challenge. Last time I did a dessert and this time I'm gonna do something savoury.


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[Assistant] This competition has taught me that I can do savory. I don't just do sweet dishes.


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[Assistant] I definitely have had a surge in my confidence doing well in the past few weeks. And I'm just hoping to keep up that standard.


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[Assistant] The Marin's best and looking perfect. I'm loving the taste of my tomato sago and my black garlic and eggplant puree. It's perfect. Now I've got to finish off my Marin in some butter.


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[Assistant] Gary thinks that I've got too many sauces on the go. I've got three on the stovetop as we speak and I don't have much time left. He's just really starting to make me doubt my dish. Just about how I can bring it all together without ruining the dish.


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[Assistant] I taste all three sauces and I think why not just put all three together and make a single sauce.


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[Assistant] I'm incorporating all the sauces together, so the bisque and zugu is going to be mixed through, and then I'm going to split that with the butter.


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[Assistant] I think if I can combine the tomato sugo with the marron bisque and somehow split that mixture with the flavorsome butter, then maybe I can make a beautiful sauce.


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[Assistant] I've taken such a risk with this dish and I don't know if I've gone mad with these flavor combinations, but I hope they understand where I'm coming from.


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[Assistant] Done a butter poached marin with a roasted eggplant and garlic puree and a split marin bisque.


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[Assistant] So I did a butter sauce, a tomato sugo and a marron bisque and then I put it all together.


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[Assistant] Feeling so proud of myself. Push myself really hard with these crazy flavoured combinations.


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[Assistant] I'm feeling pretty good right now. I've done really well in the mainstream books challenge and I've got a really clear idea of what I want to do in the invention test.


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[Assistant] It's my earliest food memory. I was brought up on a stone fruit farm with my grandparents.


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[Assistant] So this is a dish for them, celebrating peaches in a dessert.


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[Assistant] The pathway's looking really, really good. I need to get straight into the blast chiller. To make a dessert in 60 minutes with two frozen elements is such a risky move. But hopefully that all works out for me.


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[Assistant] I'm thinking about doing a raspberry shot. I find peach, raspberries, and creme fraiche really works well as a flavor combination.


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[Assistant] I've got a very clear idea of how I want to present this dish today. It's all about peaches and summer. Raspberry Childs give us that beautiful summer glow.


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[Assistant] I'm having a bit of problems here with my parfait. It doesn't look like it's setting properly. Uhm, I've got a few minutes left to set it in the blast chiller, so I'm just really hoping that it will set in time. I'm really, really scared because I feel like I could potentially be going through the pressure test tomorrow if this doesn't make it to the plate.


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[Assistant] I'm just looking at time tick away, hoping that that parfait sets.


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[Assistant] Time's up! Well done! Oh, that was a bit of a rollercoaster. Oh gosh. I've got everything on the plate. I'm hoping I've done enough to keep myself safe.


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[Assistant] This is a creme fraiche parfait with a peach sorbet, poached peach and a peach syrup.


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[Assistant] This is uhm, a dish that encapsulates my entire childhood. I was raised on my grandparents' peach farm. And this sort of takes me back to my earliest food memory of eating peaches in the farm. Cool.


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[Assistant] Okay, so we need... We've got to make picnic baskets for 100 people. And so that's 25 picnic baskets. That's so much to do in three hours.


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[Assistant] The guys are suggesting dishes based on their strengths, and Maggie's advice is there needs to be flavour, flavour, flavour. But at the same time, we've got to keep it simple.


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[Assistant] We all pretty much have an element each, but for me as team captain, I'm not gonna produce a dish. I've gotta make sure everyone's on track, knowing where they're at, what jobs they've done, what they need to do, and I'm gonna help the other team members out with their jobs.


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[Assistant] I'm so proud of my team because everyone's on track. And what more can you want from these guys? Come on Ben, let's go!


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[Assistant] Ben's caprese salad is looking so beautiful.


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[Assistant] Nicole's getting her quiches out of the oven. Perfect. Get them on those. And they're beautifully brown and golden on top. We were worried that we might not have enough filling in these quiches, but the ratio looks perfect.


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[Assistant] We've got 11 quiches total. We're gonna, we're gonna cut it into 110. So.


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[Assistant] Is everyone all good? Flying, brother. It's almost time to get all our baskets out.