[User] Please transcribe this text

[Assistant] So, family history research is when people look into their family history, looking at old documents. So, the generations, the word generations are the different periods of the family going back, the ancestors


[User] Please transcribe this text

[Assistant] Are the previous people that you are descended from.


[User] Please transcribe this text

[Assistant] So, ancestors are the people in the past that you have come from.


[User] Please transcribe this text

[Assistant] Is the general term, the general abstract noun.


[User] Please transcribe this text

[Assistant] For the whole idea of having ancestors. Okay.


[User] Please transcribe this text

[Assistant] So then, descendants, those are the people now we are descended from, we are the descendants of.


[User] Please transcribe this text

[Assistant] Our ancestors, we have come down from them, okay, because to descend means to come down.


[User] Please transcribe this text

[Assistant] Then there's a family tree which people draw up on a big piece of paper, usually, and it looks like this.


[User] Please transcribe this text

[Assistant] So you get the branches of the tree when you have one ancestor here.


[User] Please transcribe this text

[Assistant] Uh, who has some children, so the next generation comes down here, then those children have children, and it just goes on from there.


[User] Please transcribe this text

[Assistant] So, this person had two children, and two children, and three children, and it just goes on from there. So, that's a family tree with branches. Okay?


[User] Please transcribe this text

[Assistant] Uhm, so genealogy is another word for family history, really. Genealogy means knowing about who your ancestors were or finding out about it. The whole process of research.


[User] Please transcribe this text

[Assistant] So, how do you do the research? You find the official documents that were produced as a record of people's birth, when people were born.


[User] Please transcribe this text

[Assistant] They had a certificate, they put in a register, born or married.


[User] Please transcribe this text

[Assistant] And then, uh, another certificate for marriage, marriage certificate. And then when people die...


[User] Please transcribe this text

[Assistant] There's a death certificate, so there's a lot of official documentary evidence, what's called evidence


[User] Please transcribe this text

[Assistant] On paper, official documents, which you can look at and find information about your ancestors. So, official documents. Birth, marriage, death, certificates.


[User] Please transcribe this text

[Assistant] Um, depending on what country you're in, there are different, um...


[User] Please transcribe this text

[Assistant] Uh, these certificates go back to about the 1830s.


[User] Please transcribe this text

[Assistant] Before then, uhm, it was up to the churches to keep a parish register, so if a baby was born and then they had then a baptism or a christening when the baby was a few days old,


[User] Please transcribe this text

[Assistant] That would be written in the church register, the parish register, then when a couple got married in the church.


[User] Please transcribe this text

[Assistant] Their wedding details would be written into the parish register, an official book that was kept there.


[User] Please transcribe this text

[Assistant] And if somebody died and they were... They had a funeral service and a burial, again, that would go into the parish register. So, parish registers go back much further than these certificates, so it's possible to find


[User] Please transcribe this text

[Assistant] In the UK, going back to about the 16th or 15th, no, 16th century, I think.


[User] Please transcribe this text

[Assistant] So, and also, from the parish registers, there's a very useful index, uhm, it's called the IGI, International Genealogical Index.


[User] Please transcribe this text

[Assistant] Which has been put together by the Mormon Church.


[User] Please transcribe this text

[Assistant] Who have a particular interest in family history


[User] Please transcribe this text

[Assistant] So, that's very useful because not everybody can go to a church and ask to see the parish register, so the Mormon church


[User] Please transcribe this text

[Assistant] Have taken a lot of information from parish registers, and they've put it all on one index, which is now available on microfiche and on digital recording.


[User] Please transcribe this text

[Assistant] Just sometimes you have to pay a subscription to be able to.


[User] Please transcribe this text

[Assistant] That's all the documents you can find, and lots of other documents, too. And finally, there's a fairly new thing available, which is a DNA test, which is a scientific analysis.


[User] Please transcribe this text

[Assistant] I think you have to put some, uh, saliva from your mouth.


[User] Please transcribe this text

[Assistant] From your mouth, you have to spit into a tube.


[User] Please transcribe this text

[Assistant] And put it in a tube and send it off for analysis, your DNA, your own particular chemical makeup, and you get your results back and they tell you


[User] Please transcribe this text

[Assistant] What percentage of ancestry you have, whether you come from, uh, Africa or Asia or different countries in Europe, East and West, uh, Scandinavia, uh, North America, South America, all different parts of the world.


[User] Please transcribe this text

[Assistant] You can find that you have different percentages of your DNA based on


[User] Please transcribe this text

[Assistant] Who your ancestors were and where they came from. So people sometimes are quite surprised.


[User] Please transcribe this text

[Assistant] England in this country, and they think they're just English.


[User] Please transcribe this text

[Assistant] And then they find they have a bit of Irish ancestry, a bit from Scandinavia, a bit from Spain or Italy.


[User] Please transcribe this text

[Assistant] Um, an interesting subject for you and taught you some, uh, new vocabulary. So, do go to the website www.engvid.com where there's a quiz on this subject. And thanks for watching and see you again soon. Okay, bye for now.


[User] Please transcribe this text

[Assistant] Top four, massive advantage, getting to cook for immunity. So I'm thinking, what would I love to eat every day? Fried chicken, burgers, lamb. Good.


[User] Please transcribe this text

[Assistant] Lamb is just so delicious. See, I'm coming in. Ah cool. There's no way I would get tired of chomping on a lamb cutlet for the rest of my life.


[User] Please transcribe this text

[Assistant] My desert island dish is going to be marinated lamb cutlets with a roast pumpkin puree, a goat's cheese mousse and some candied walnuts.


[User] Please transcribe this text

[Assistant] First thing I need to crack on with is the marinating of the lamb cutlets. I'm doing it with rosemary, honey, garlic and chilli. That's, um, that's, yeah, my favourite thing to eat.


[User] Please transcribe this text

[Assistant] I've chosen not to French the lamb cutlets just because if this is a dish I want to eat every day, I want to chew on the bone because that's the best part. Looks beautiful, mate.


[User] Please transcribe this text

[Assistant] The judges want a delicious dish that they would happily eat every day. Big flavours, and that's what I'm going to try and give them today.


[User] Please transcribe this text

[Assistant] Look at that, you picked yourself some lamb cutlets. I was going to French him but I thought, food you want to eat every day, nibbling on that bone, that's my favourite bit, chewing the bone, I mean, come on.


[User] Please transcribe this text

[Assistant] You pick yourself some lamb cutlets. Yeah, gonna pair it up with a pumpkin puree, goat's cheese mousse and some candied walnuts. Goat's cheese mousse.


[User] Please transcribe this text

[Assistant] Yeah, I'm also trying to much ship it up a little bit. I've got a lot of elements on the go, but I know the flavours are there. I mean, in terms of lamb.


[User] Please transcribe this text

[Assistant] I'm keeping it the same, I'm trusting my instincts. I think the goat's cheese will pair well with it and give it that creamy element that the dish needs.


[User] Please transcribe this text

[Assistant] I haven't left myself with any time for any stuff ups. I need to move like I've never moved before. I've got a lot of elements on the go.


[User] Please transcribe this text

[Assistant] The main thing that's going in the back of my head is that lamb. That's the hero. I need to get that cooked. Want that lamb nice and pink and beautifully crusty on the outside.


[User] Please transcribe this text

[Assistant] Ah yea, a bit of pressure, I mean, if it's overcooked, judges aren't going to like it.


[User] Please transcribe this text

[Assistant] Scared and excited, there's hardly any time left on the clock and I need to plate this dish. I start with a nice circle of pumpkin puree on the plate.


[User] Please transcribe this text

[Assistant] On top of the pumpkin puree, I lay my lamb cutlets and just pray that the inside's beautiful and pink.


[User] Please transcribe this text

[Assistant] Those 75 minutes just go so fast. You don't understand until you're actually in here doing it. I'm feeling good. I mean, I'm relaxed because no one's getting eliminated from this challenge, but I still want to impress the judges and to get in the top four would be awesome. I just hope what I've put up on the plate is enough.


[User] Please transcribe this text

[Assistant] Walking my plate up to the judges and all I'm thinking is please let those lamb chops be nice and pink in the middle. Boys?


[User] Please transcribe this text

[Assistant] Today I've made marinated lamb cutlets with roast pumpkin puree, goat's cheese mousse, candied walnuts, and there's a parsley oil to drizzle onto.


[User] Please transcribe this text

[Assistant] Uhm, I don't believe so. There was some honey on the marinade as well, so that's probably why it's uhm... Alrighty, let's find out.


[User] Please transcribe this text

[Assistant] It feels great, I'm over the moon. Thanks boys. To get those positive comments means a lot this early in the competition.


[User] Please transcribe this text

[Assistant] Yeah, right now, it's, it's, it's just, yeah, it's just intense.


[User] Please transcribe this text

[Assistant] Nicole, what you said at the beginning, uh, at this moment, I don't know what the dish is and I don't know what the featured ingredient is.


[User] Please transcribe this text

[Assistant] And then, uh, I'm gonna do, uh, pistachio meal shortcrust pastry.


[User] Please transcribe this text

[Assistant] George and Gary, uh, gave me a second guessing of what that secret ingredient is.


[User] Please transcribe this text

[Assistant] And, uh, star anise is in the ice cream. So yeah, the hero ingredient must be star anise. Uhm, yeah.


[User] Please transcribe this text

[Assistant] For the ice cream training in here, so this is, uh, S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-


[User] Please transcribe this text

[Assistant] Uh, I don't know, for some reason I thought it was, uh, Staronese. I don't know why.


[User] Please transcribe this text

[Assistant] I remember every single moment too, you know, like all the different contestants that have come through and to see them right at the beginning and then watch their careers flourish after that. It's been such a incredible opportunity. So I'm so happy to be back.


[User] Please transcribe this text

[Assistant] Look, the most important thing is keep a nice clear mind. Stay calm.


[User] Please transcribe this text

[Assistant] Make sure your workstation is really spotless, because if that gets messy, so does your train of thought. Okay? And move your butts. That's all.


[User] Please transcribe this text

[Assistant] Is we're gonna do something very, very simple. I know this is day two, so I'm not gonna get crazy. We're gonna cook steak and chips. And your really classic Bernays sauce.


[User] Please transcribe this text

[Assistant] You know, when you first start cooking, it's good to start with the basics.


[User] Please transcribe this text

[Assistant] Steak. Chips. Bernays. Cooking over fire. They're all very easy things, but there is a lot of process in there, so you really do have to pay attention. You ready?


[User] Please transcribe this text

[Assistant] Okay, let's go. So first things first, let's get our ingredients out.


[User] Please transcribe this text

[Assistant] First things first, we're gonna make a reduction for the Bernays. Takes a little while, so we've gotta get that started. So we're picking up some white wine vinegar. You're gonna perfectly measure one cup.


[User] Please transcribe this text

[Assistant] You're adding half a cup of white wine, and you're gonna add some tarragon, and cut a shalom.


[User] Please transcribe this text

[Assistant] Take one shallot, cut it in half lengthways, remove the skin. Is everyone keeping up?


[User] Please transcribe this text

[Assistant] Tarragon. And throw the tarragon in to your reduction for the Bernays. That reduction needs to be really powerful.


[User] Please transcribe this text

[Assistant] You'll bring your reduction to the boil and you will let it reduce for about 10 to 15 minutes. In the next pan, you're gonna make the pickling liquid.


[User] Please transcribe this text

[Assistant] Then you need to go for some caster sugar. You need about two tablespoons of the caster sugar.


[User] Please transcribe this text

[Assistant] Okay, time to butcher this beef. You should see one of these beautiful things.


[User] Please transcribe this text

[Assistant] 100% Australian beef with no added hormones, of course. This is grass-fed porterhouse.


[User] Please transcribe this text

[Assistant] I want you to get a boning knife. It's a long thin knife without too much flexibility. Go ahead and take your porterhouse and flip it over.


[User] Please transcribe this text

[Assistant] That'll give you a real quick look at what you're dealing with. You can see, uhm, you've got the fat cap on the top and underneath the little sinew. So let's start with the easy stuff. Over here you'll see little pieces of sinew and what you're gonna do is just gently go through that and remove those little pieces of sinew. Fat is fine, sinew is not.


[User] Please transcribe this text

[Assistant] You'll be left with the fat cap on the top of your, your porterhouse. Then you can start removing that really fibrous sinew that digs into the side of that porterhouse.


[User] Please transcribe this text

[Assistant] Oh dear me. That's a lot of the fat you've taken off this. Don't remove any more of that fat cap. Because you want a little bit of that


[User] Please transcribe this text

[Assistant] We now have a new bowl. This new bowl is gonna be for any trim of beef. The less that's in that bowl at the end of this, the better. Okay, it's time to start portioning our steaks. Now what we're gonna look for is about 300 grams.


[User] Please transcribe this text

[Assistant] Alright, so what you want to do, effectively, is make sure that every steak is cut the same way. Think about it. If you tell people you're selling them a 300 gram steak and you give them a 220 gram steak, you're cheating your customer.


[User] Please transcribe this text

[Assistant] If you tell them you're gonna sell them a 300 gram steak and you cut a 400 gram steak, you're cheating yourself. So you've gotta be really precise when it comes to portioning your steak.


[User] Please transcribe this text

[Assistant] Okay guys, I've cut myself 13 steaks, and this is how much waste I had.


[User] Please transcribe this text

[Assistant] We have to start cooking our steak, don't we? Because steak doesn't cook in five minutes. We have our steak on our board. We are going to season it generously with sea salt.


[User] Please transcribe this text

[Assistant] You're gonna place that steak fat side down onto your hibachi grill. Once the steak starts to flare, like you see mine is right now, meaning the flame starts to come up, what do you do? You pick it up, and you move it to a different part of the grill. Alright, we're gonna cook our steaks to medium rare, that means an internal temperature of 55 degrees, but guess what, you're not allowed to use a thermometer.


[User] Please transcribe this text

[Assistant] Here's one of the best lessons you'll ever learn in a kitchen. You need to be a great multitasker, alright? Okay, you're gonna bring some water to the boil. Take those little petty shallots, those beautiful shallots that we have. We're gonna just cut the ends off, then once your water comes to the boil,


[User] Please transcribe this text

[Assistant] Now, we have to start on our chips. You're welcome to use a peeler or you're welcome to use your knife.


[User] Please transcribe this text

[Assistant] Once you've peeled your potatoes, what I want you to do is cut them in half, and then we're gonna cut them into really nice, uh, big wedges.


[User] Please transcribe this text

[Assistant] And then you're gonna put your fryer down at like 135, as low as your fryer will go. You drop it in and we're gonna really slowly blanch, pre-cook our potatoes. Okay, once your steak's been on for a couple of minutes, you remove it from the heat, you sit it on your resting tray. We're gonna keep doing that.


[User] Please transcribe this text

[Assistant] You want about 45 to 60 seconds on either side depending on how hot your charcoal is.


[User] Please transcribe this text

[Assistant] Time for the Bernays sauce. So let's turn our attention to our reduction for our Bernays. Your reduction should reduce by more than half, but not by two thirds. Now it's reduced down, you'll be able to see whether you got your measurements right. Does it need a bit more vinegar? I'm putting just another drop of vinegar into mine.


[User] Please transcribe this text

[Assistant] If you've ever reduced it, I would refresh it with a little still water. Still wine, sorry? Still water.


[User] Please transcribe this text

[Assistant] Still water. You might, you might want to drink the wine to calm your nerves, but. Haha. Grab yourself a strainer.


[User] Please transcribe this text

[Assistant] We take a stainless steel bowl, which is going to be our bain-marie. That's where we're going to make our Bernay sauce. Okay, we're going to separate some eggs. So what I want you to do is go ahead and crack an egg.


[User] Please transcribe this text

[Assistant] Remove the white, and then in your large stainless steel bowl, you're gonna place the egg yolk. Who's made a Bernay sauce before?


[User] Please transcribe this text

[Assistant] Well this is a really easy version. I learnt it in the 3 Michelin star kitchen.


[User] Please transcribe this text

[Assistant] Are you all with me? Yes. Okay, you add a little bit of reduction. I'm talking 50 millilitres.


[User] Please transcribe this text

[Assistant] Remove the water from your saucepan. Add your clarified butter.


[User] Please transcribe this text

[Assistant] That's your new best friend. Put it over a bowl. Take your sauce. Pour it into the muslin.


[User] Please transcribe this text

[Assistant] You lift the muslin up and then you just squeeze that sauce straight through.


[User] Please transcribe this text

[Assistant] Okay, next step, once your chips come out of the oil, give them a shake.


[User] Please transcribe this text

[Assistant] I'm taking my porterhouse steak, I'm putting it back on the grill.


[User] Please transcribe this text

[Assistant] You put in a little lemon zest and dried chilli.


[User] Please transcribe this text

[Assistant] Once your temperature on your fryer is back up as high as it will possibly go, we can drop our chips.


[User] Please transcribe this text

[Assistant] Okay guys, we're getting dangerously close to the end of this. Feel your steak!


[User] Please transcribe this text

[Assistant] It should be hot to touch, but it should feel nice and tender on the inside. Your chips should be starting to look nice and golden brown. Is everybody starting to look nice and golden brown? Yes. Okay, my steak is on my board ready to slice.


[User] Please transcribe this text

[Assistant] Once I finish plating, you literally have 10 seconds to finish yours. Guys, it is 100% crucial that you keep up with me at this point. Remove the chips from your fryer. They should be golden brown, but they should be a nice deep golden brown. Now, this is where I stop slowing down. So get that food on the plate as fast as you possibly can. Right, make it look super beautiful.


[User] Please transcribe this text

[Assistant] Don't over proud it guys, make it look really pretty. Then you pick up those pickled onions. You go ahead and you just place those wherever you think it looks really nice. It's a massive rush.


[User] Please transcribe this text

[Assistant] Curtis, that looks incredible. How was that for you? It was fun. Really fun. I wanted to do something that was relatively achievable for them. But still something that shows them a little process and shows them a little technique. So yea, they kept up. I was impressed.


[User] Please transcribe this text

[Assistant] Look, I think it's impressive that he got all the elements on the plate, to be honest with you, seeing all the position he was in.


[User] Please transcribe this text

[Assistant] But I can totally forgive the sweetness of the Bernays because it would have been in the pickle. And the way Tim's cooked that steak, caramelised beautifully on the outside, still pink and juicy.


[User] Please transcribe this text

[Assistant] Couple of little details that she's missed, like the mustard seeds that didn't even make it onto the plate, but for the most part, it's a really good...


[User] Please transcribe this text

[Assistant] When I look at this dish, I see really crispy potatoes, I see nicely charred broccolini, I see the onions that are pickled nicely.


[User] Please transcribe this text

[Assistant] I see a lot of positives, so uhm, there's a few things for you to master, but I don't think you're as far from it as you actually are thinking.


[User] Please transcribe this text

[Assistant] It's interesting, Mandy, to hear you had that level of stress, cause you looked pretty cool, calm and collected during the cook.


[User] Please transcribe this text

[Assistant] It's not easy. Look, I'm really impressed across the board. I think they all work really, really hard. And for this early on in the competition, I think they show a lot of promise.


[User] Please transcribe this text

[Assistant] Well, you know what? Your steak was caramelized really nicely. The inside was really unctuous and delicious. Those potatoes were so crispy and fantastic. You know, it goes to show, each and every one of you, as you're cooking, even if things feel like the wheels are starting to fall off, never give up, because mate, you proved it today. You can come back. Well done.


[User] Please transcribe this text

[Assistant] So, this is the day that you have all been waiting for.


[User] Please transcribe this text

[Assistant] Today it is time to turn the table. You four are running the kitchen along with me.


[User] Please transcribe this text

[Assistant] So without further ado, Gary and George, contestants' positions please. Contestants, come up here.


[User] Please transcribe this text

[Assistant] You might have noticed that there are three benches set behind you. One for each of you and also one for someone very special.


[User] Please transcribe this text

[Assistant] If you are the two ugly sisters of the Mashev pantomime, we have to have a Cinderella.


[User] Please transcribe this text

[Assistant] In fact, the last time he was here, someone might have peened. Oh. Please welcome-


[User] Please transcribe this text

[Assistant] So, let's get down to business. What's the challenge? It's a MasterChef classic, it has to be. Curtis, George, Gary Megan, you're all cooking from a mystery box.


[User] Please transcribe this text

[Assistant] Three. Curtis Stone, how many things can you pick up in the garden?


[User] Please transcribe this text

[Assistant] Uhm, one, but- Yellow card! Next yellow card, you're on the chair. Yes, chef.


[User] Please transcribe this text

[Assistant] Three minutes in the naughty chair for using the pantry. Yes, chef. What happened to you? Mustard thief. No!


[User] Please transcribe this text

[Assistant] First dish we'd like to taste, Curtis Stone.


[User] Please transcribe this text

[Assistant] We found the perfect relay ingredients. It can be used sweet, it can be used savoury, it can be creamy, milky, toasted and roasted. Coconuts!


[User] Please transcribe this text

[Assistant] It's fantastic and just sucking the prawn heads, giving them a big bite, all that head, brain stuff comes out and works really well with the heavily toasted spice mix.


[User] Please transcribe this text

[Assistant] But it's really the freshness that I like. The kaffir lime, that little coconut chutney that's thrown over the top is great.


[User] Please transcribe this text

[Assistant] The pineapple, the head of rum, the caramelization, great. You're giving yourself every chance.


[User] Please transcribe this text

[Assistant] Mentors, what a beautiful job you did. Join us in thanking Billy, Matt and Po.


[User] Please transcribe this text

[Assistant] You are going to tomorrow's pressure test.


[User] Please transcribe this text

[Assistant] Hello, I'm Gill from engVid, and today we're looking at some pronunciation of th and thr, and it's especially useful


[User] Please transcribe this text

[Assistant] For those of you whose first language may be French or Italian, any language which doesn't have the th, th or thr sound.


[User] Please transcribe this text

[Assistant] In it, I know it's a difficult sound to get used to and to feel confident that you're doing it properly. So, here is a lesson with some examples of words for you to practice along with me. Okay.


[User] Please transcribe this text

[Assistant] So, the thing about th is, uhm, you just put your tongue


[User] Please transcribe this text

[Assistant] Behind your top teeth at the front, ss, ss, ss, and blow a bit of air through, ss, ss, ss, like that. It might help you originally to begin with if you put your tongue through your teeth a little bit, th.


[User] Please transcribe this text

[Assistant] Thuh like that, but you don't have to do that. Once you get used to making the sound, you don't have to stick your tongue through your teeth. You can just do it behind your teeth. Thuh, thuh, thuh. But your tongue goes up


[User] Please transcribe this text

[Assistant] And just touches the back of your top teeth. Okay? For suh, suh.


[User] Please transcribe this text

[Assistant] And then, thruh, thruh, you have to then do an R sound added to it. So, we'll come to that in a minute. But let's have a look first of all at a few words beginning with th.


[User] Please transcribe this text

[Assistant] Okay? So, we've got things, if you'd like to repeat it after me, things, things. Okay? Sink, sink, sink. Okay?


[User] Please transcribe this text

[Assistant] Thirsty, if you're thirsty, you need a drink. You haven't had enough water or something to drink. Thirsty, thirsty. Okay. If someone gives you something, you say, thanks, thanks.


[User] Please transcribe this text

[Assistant] And then if you want to go out for the evening and see a play and some actors on a stage, you go to the theatre, theatre, theatre. Okay?


[User] Please transcribe this text

[Assistant] And then, if you're feeling under stress and you need to talk to somebody about it, you might say, I need some therapy. It can be physical or psychological therapy. Therapy. Okay.


[User] Please transcribe this text

[Assistant] Uhm, then these are two opposites, sick and sin. Sick with material, if it's thick material, sick or sin, sin material. Okay, sick and sin.


[User] Please transcribe this text

[Assistant] And finally, this is a thumb, thumb, thumb. Okay, so I hope that's helped you to practice those sounds. Right, so moving on.


[User] Please transcribe this text

[Assistant] This one is perhaps a little bit more difficult because you have to add an R sound, and some people can...


[User] Please transcribe this text

[Assistant] Make their tongue vibrate when they do an R, like that. At one time I couldn't do that at all, but for some reason I can do it now.


[User] Please transcribe this text

[Assistant] Maybe I do a lot more talking and my tongue is more, you know, can move around more athletic.


[User] Please transcribe this text

[Assistant] So, anyway, uhm, you don't have to make that rolling sound with your tongue with these words because they're just one word.


[User] Please transcribe this text

[Assistant] So, you can't say every word with a rr in it, it takes too long.


[User] Please transcribe this text

[Assistant] So, uhm, it's just enough to say through, through. So, for the R, rr, you push your mouth forward a little bit, ss, rr, ss, rr, through, through, like that. Okay?


[User] Please transcribe this text

[Assistant] And then thread, thread. When you have some cotton and a needle and you're doing some sewing, the cotton is the thread, thread. Okay?


[User] Please transcribe this text

[Assistant] And then the number three, three, three.


[User] Please transcribe this text

[Assistant] And then if you're a fan of Game of Thrones, you will know this word, the throne that the king or queen sits on.


[User] Please transcribe this text

[Assistant] Throne, throne. And finally, if you...


[User] Please transcribe this text

[Assistant] If you have the ball that you're throwing, throw, throw.


[User] Please transcribe this text

[Assistant] Throw like that. Okay.


[User] Please transcribe this text

[Assistant] So, uhm, I hope that's helped you to practice those sounds a little bit. Okay, so I'll just go through these words again one more time at a sort of normal speed, so without any emphasis.


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[Assistant] Just at the normal speed so that you can hear how each word sounds normally without


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[Assistant] A big emphasis on anything. Okay, so here we go. So, things, think.


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[Assistant] Thursday, thirsty, thanks, theatre, therapy, sick, sinned, third, thirteen, thirty thousand, some. Okay. And then the THR.


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[Assistant] Okay, so now we'll go on to the second part of the lesson.


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[Assistant] Okay, so here are some practice sentences with lots of th and tr sounds in them.


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[Assistant] And we begin with a long number, so I hope your numbers vocabulary is good. So, let's try this one. So, it's three million.


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[Assistant] Three hundred and thirty-three. Okay? Three million three hundred and thirty-three thousand three hundred and thirty-three.


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[Assistant] So that's a good one to practice with lots of th and thr sounds in it. Okay.


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[Assistant] Right, so then our first sentence, I think he's thirsty, so thank you for the three drinks. Can you say that?


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[Assistant] I think he's thirsty, so thank you for the three drinks. Okay? Next one.


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[Assistant] I thought I needed to thread the thin cotton through


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[Assistant] The needle, so this is about sewing again.


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[Assistant] I thought I needed to thread the thin cotton.


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[Assistant] Through the needle, through the hole in the needle. Okay.


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[Assistant] Next one, another Game of Thrones sentence. How many thrones do we need? Three, thirteen, or thirty?


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[Assistant] How many thrones do we need? Three, thirteen, or thirty.


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[Assistant] Okay, good. And then finally, this is true of me all the time.


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[Assistant] Uhm, I have a thousand things to do.


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[Assistant] And we'll probably need therapy. Let's try that.


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[Assistant] I have a thousand things to do and will probably need therapy. Okay.


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[Assistant] So, I hope that's been useful for you to practice those two sounds. And just to mention another, another lesson that we've made on the... Just the word,


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[Assistant] The word, the, and the way it has two ways of being pronounced, so either the or the.


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[Assistant] Depending on what word follows it. So, uhm, you might like to watch that one as well and practice the sound more in that lesson. Okay, so that's it for this lesson, and see you again soon. Bye.


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[Assistant] Curtis's knife skills are impeccable. Watching him fillet that trout is just like sliding a knife through butter. He just gets the fillet off so seamlessly.


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[Assistant] George is actually piping a spiral onto his plate by using the turntable. It's actually pretty smart.


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[Assistant] Gary's green pasta looks amazing. His plating is so impeccable.


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[Assistant] Biscuit's dried, Tim. Oh, is the spatchcock overcooked?


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[Assistant] Billy, fantastic to have you back. You've never met Nigella before. You're a big fan.


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[Assistant] Right, today takes place over two rounds. First up, you cook against each other. Win that round and you move on to the second round where you will cook off against a professional chef. Beat that chef, you get the pin. Simple. So, round one.


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[Assistant] Really, Australian custard dishes, that's some great stuff.


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[Assistant] I can't wait, but first we have to start with the only person in this group who's held high office in a custom station. Nigella, you've held office. I have.


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[Assistant] Blake, at the end of the day, custard and brownie for me, it's a miss automatic. You know, it's good stuff and not long to go.


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[Assistant] Well that challenge was all over the place in the most beautiful, tasty way. We can't wait to try your custards and see which one of the six of you wins that chance to cook off against the top chef for the pin. First dish in the reckoning, Simon.


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[Assistant] Smashing. Absolutely smashing. This challenge is all about celebrating custody. What a brilliant way of celebrating custody. Bring us the ultimate shimmering, satiny bowl of custody goodness and then all those elements which have a salty hit in the broth. If this was like the long jump, you'd be like have broken a world record because that's top quickly.


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[Assistant] I think the flavour of pandan, coconut, chilli, mango goes really well together. I can see how it would have been a much better dish if that custard had been set, but the flavours are great and you are, you are MacGyver by actually your sure way with flavour and your ability to think on your feet and in this competition that is more valuable than almost anything else.


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[Assistant] The last dish we like to taste belongs to Tessa.


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[Assistant] So far, you're the last to be tasted. We've got a, like a world record breaking first dish. What are you gonna do? You gonna eclipse Simon?


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[Assistant] We've got a big decision to make. We'd like to all come down the front, please.


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[Assistant] Tessa, very close. But, the world record holder of the long jump.


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[Assistant] Congratulations Simon, fantastic cook and let's hope you can keep up the momentum and win yourself that pin. You're about to cook against a professional chef and this chef is a force to be reckoned with. He's cooked in kitchens around the world,


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[Assistant] But he's best known these days for his one-handed restaurant in Melbourne, where he takes his mother's recipes from Turkey and brings them bang up to date.


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[Assistant] Please welcome, from Tulum in Melbourne, Jostam Usal.


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[Assistant] Nothing better than sharing a dining table with Nigella Lawson. One of the privileges in the high spots of the year. But even better...


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[Assistant] To taste two dishes, one from Simon and another from a really talented young Melbourne chef in question.


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[Assistant] That's lovely. It's almost the carb in the dish. It's almost the thing that carries all the other flavours. Uhm, I think it's a really clever dish and also a really tasty dish.


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[Assistant] And, and, and whoever made this dish would have been way better served. Just leaving the confit up. Shall we score? Yeah.


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[Assistant] So Simon, let's see how you went. 6 out of 10.


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[Assistant] There are another nine people and they are all really great cook as well.


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[Assistant] I'm not quite sure whether I can handle the pressure or not today.


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[Assistant] In Indonesia, we normally use a lot of ketchup sambal or the chili sauce, uh, satay sauce and soy sauce, but there are not many other things that we use normally. So it's quite challenging for me.


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[Assistant] It looks like chili sauce. It smells like chili sauce, but it's so spicy. So I'm really confused.


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[Assistant] I'm the first one to go to round two. It's a disaster for me today. Mandy, come on up.


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[Assistant] Come and see it, I'm looking for coriander. Oh my god, where are they?


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[Assistant] I'm going to make, uhm, Thai chicken satay today.


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[Assistant] The condiments I'm serving with my dish will be the spicy, uhm, satay sauce with peanuts in it and also, uh, pickled pineapple.


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[Assistant] With the judges and Nigella in there. Oh my god. It's crazy. It's a crazy feeling.


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[Assistant] I love satay because it's just a simple dish, but it's tasty.


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[Assistant] I'm going to make a mixed berry crumble with a flat orange liqueur and salted custard. So I'm going for creature comforts today.


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[Assistant] But orange liqueur and salted custard with a berry crumble.


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[Assistant] Leaving Larissa's team facing elimination. Tonight, one of you is going home for 11 contestants.


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[Assistant] Next time... Please welcome the one and only... The international goddess of the kitchen... Nigella Lawson!


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[Assistant] As they transport Nigella. That's happiness guaranteed. To the most wonderful places.


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[Assistant] You don't like tripe! Uhm, when I was a kid, my mom used to make a dish out of it.


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[Assistant] I cooked honey walnut cake with bitter chocolate sauce.


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[Assistant] Has she spoken to him yet? Yes, she has. When did she speak to him? She spoke to him yesterday.


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[Assistant] Has she spoken to him yet? Yes, she has. When did she speak to him? She spoke to him yesterday.


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[Assistant] Appears in a lot of different ways, and it can be a preposition, which means in this direction, down. It can be a noun or an adjective, and it can be a verb and a phrasal verb. Okay?


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[Assistant] It can be used in combination with other words to mean something specific. So, in this first half of the lesson, we'll just look at a few examples of that. So, first of all, as a preposition, very simple. Down the hill, I'm walking down the hill in this direction.


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[Assistant] Or I'm going down the stairs in a building, down the stairs. So, the opposite of up, down. Okay? So, that's simple. Uhm, then as a noun, down as a noun can mean feathers. There are certain very soft feathers.


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[Assistant] Which you can put in inside a quilt that you sleep under, and they're very... It's very comfortable, very soft, very warm.


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[Assistant] Uh, from ducks in particular, the duck, the bird, uh, feathers


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[Assistant] A very soft, so uhm, a down quilt is a very soft, warm quilt.


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[Assistant] And then you can have the adjective that comes from that if something is downy, downy.


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[Assistant] It's very soft when you touch it, downy. Okay. Maybe the feathers themselves.


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[Assistant] Right, and then also as an adjective, coming back to the sort of preposition type of meaning.


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[Assistant] The down escalator, if you're in a big department store with many floors.


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[Assistant] Usually, you may have lifts that go up and down, you may have stairs that go up and down, but you could also have an escalator, an automatic electric


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[Assistant] Escalator, where you just stand on the steps or you're in a metro, like in the London Underground or some other big city where they have the metro, you have a moving staircase called an escalator.


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[Assistant] So, you can have the down escalator, the one that goes down. You can have the up escalator, the one that goes up. So, the down escalator, down is used as an adjective to describe


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[Assistant] Which escalator it is, it's the one that goes down. Okay?


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[Assistant] And then, another use as an adjective.


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[Assistant] If somebody makes a down payment on something, they want to buy, for example, a car if it's an expensive item.


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[Assistant] It's, uhm, another word for this is a deposit. Okay? A deposit.


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[Assistant] So, that's called a down payment, because you put the money down, the idea is you put the money down on the table, uh, metaphorically.


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[Assistant] Uhm, to show that you're serious about buying the item. Uhm, so that's a down payment, and then you will pay the rest later when you collect the car.


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[Assistant] Hopefully. So, if everything goes well, uhm, that's a down payment. Okay.


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[Assistant] To finish a drink, maybe if you're in a hurry sometimes, if you're somewhere like a pub.


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[Assistant] But you don't want to leave half of your drink behind. You down your drink quickly, like this. It goes down into your stomach, so to down your drink.


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[Assistant] Is to swallow it quickly, so to swallow.


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[Assistant] Or to drink, to drink your drink quickly. Okay? Uhm, and then it's used with the verb to put, to put something down. I put my keys down somewhere, and now I don't remember where I put the keys down.


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[Assistant] But also, you can have this again as a noun, a put down, put with a hyphen, down, a put


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[Assistant] Is when somebody says something to make another person feel a bit small.


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[Assistant] And you, you would say, oh dear, that was a bit of a put down.


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[Assistant] If someone has said something that sounded as if they were criticizing you and made you feel about that big, uh, oh dear, that was a put-down, mmm, uh, I have to live with that.


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[Assistant] Uhm, that person wasn't very nice to say that, whatever it was, so we're put down.


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[Assistant] Is when someone says something that puts you down, metaphorically, pushes you down.


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[Assistant] Like that. Okay? And then, as a phrasal verb, to track down.


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[Assistant] To track something down or to track somebody down is to look for somebody and to find them. Uh, you look for them and you find them to track down.


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[Assistant] Is like the pathway that you're following to find that person. Okay? And then to calm down,


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[Assistant] If uh, if someone is very upset and angry and shouting...


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[Assistant] People might say, please, just calm down. Calm down.


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[Assistant] So, they're trying to make them quiet again, get back to normal, calm down.


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[Assistant] Uhm, and people speak quietly to try to...


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[Assistant] To make the person be a bit quieter and not so angry. Okay, calm down.


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[Assistant] Right. Okay, so moving on to the second column here.


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[Assistant] These are all words that include, words or phrases that include the word down. Uhm, so, down to earth.


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[Assistant] Literally, of course, it means down to the planet, the earth.


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[Assistant] Metaphorically, it means if someone is down to earth, it means they're normal, sensible,


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[Assistant] You could say they have their feet on the ground. They're not sort of floating up. They're not very...


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[Assistant] You know, they're not having lots of imaginary ideas and crazy ideas. They're down to earth.


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[Assistant] A normal, sensible person, uhm, who makes you feel, well, it could be a little bit dull of course, but uhm, also


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[Assistant] You can rely on somebody, you can trust somebody who is down to earth. They may be very good for...


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[Assistant] Giving advice, for example. They might give you good advice, so someone who's down to earth, you feel you can trust them.


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[Assistant] Okay, uhm, but then if someone is down and out, it means that they have not had much luck in their life. It means they have no money, they may not have anywhere to live,


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[Assistant] And out, so it's two things. Down, meaning their life has gone down, uhm, they haven't


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[Assistant] Succeeded, they have failed at things, they're down, and they're also out.


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[Assistant] Downright is used as an adverb, so if somebody is downright, for example, if someone is rude all the time,


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[Assistant] They say really bad things and upset people. They are downright rude.


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[Assistant] Completely rude. So it sort of makes it more... It's a stronger way rather than just say that person is rude.


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[Assistant] That person is downright rude. It emphasizes it.


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[Assistant] If you're downcast or downhearted, you're feeling sad, um, pessimistic,


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[Assistant] Maybe things have not gone well, you've had a bad day.


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[Assistant] At the end of the day, you think, oh dear, that was a terrible day. Nothing, nothing went right. I feel so


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[Assistant] So downcast, so downhearted, you feel no, uhm, optimism for the future. I think when you feel like that, you just have to go to bed and sleep and then wake up the next day and try to start again.


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[Assistant] And hopefully the next day will be better.


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[Assistant] So, but sometimes everybody gets this, sometimes they feel a bit downcast, downhearted when things haven't gone well. Okay. Oh, and then, to follow on from that, you can be down and out, usually after a downfall, somebody's downfall is when


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[Assistant] They have maybe been in a high position. They have been in a powerful position. Uhm, a politician, for example.


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[Assistant] But then things go wrong, they lose their position.


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[Assistant] Uhm, they, they don't have that job anymore. And again...


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[Assistant] Uhm, nobody, uhm, nobody trusts them, nobody likes them, nobody will give them a job. That's the downfall.


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[Assistant] It sounds fairly obvious, down four, okay.


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[Assistant] So if you are in a downpour, you get completely wet.


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[Assistant] So, you don't want to be in a downpour. There are different types of rain, as I'm sure you know. A downpour is the very heavy rain when you get really wet and dripping. Okay.


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[Assistant] A downturn, uhm, that's often with things like sales figures. If the sales figures


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[Assistant] ...are sort of falling. You're not selling so many of a particular product. There's been a downturn, so if you think of a kind of graph where you have the sales of something and then suddenly it starts to go down like that, it's turning downwards like an arrow going down.


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[Assistant] In the sales figures this month, for example. Okay. And then this one, down under, uhm, actually refers from... From the UK, where we are on... On the planet.


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[Assistant] We're talking about the other side of the planet, so from where we are in the northern hemisphere.


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[Assistant] We are talking about the opposite side of the planet.


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[Assistant] And in particular, Australia and New Zealand are sort of jokingly referred to as Down Under UK.


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[Assistant] They're going down under, they're emigrating down under. Okay. And then finally in this first half of the lesson,


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[Assistant] If somebody says down with, this is usually in a...


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[Assistant] Demonstration in the street, someone might have a placard saying down with taxes or down with,


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[Assistant] Pollution, something like that. They're protesting against something or down with and then the name of a politician or a political party. So, down with something or somebody.


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[Assistant] Is, uhm, uh, a way of saying we don't want that anymore. We don't want that person anymore or that political party. We want them to finish. We don't want them. We're rejecting them. So, down with whatever it is.


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[Assistant] Okay, so uhm, that's the first half of the lesson.


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[Assistant] And we'll just move on now with a few more examples.


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[Assistant] Okay, so let's look at how the word down can be used as part of a sentence to mean something particular. Okay. So, first of all, I'm feeling down, you can probably guess if you're feeling down


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[Assistant] You're feeling sad, a bit depressed, okay?


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[Assistant] Also, if someone's not very well, they have a cold, they're sneezing.


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[Assistant] They're, uhm, congested, uhm, they can't breathe properly, uh, she's down with a cold. My friend is down with a cold at the moment, meaning she's ill.


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[Assistant] She's not well, she has a cold, down with a cold. Okay? And then, he's down on his luck, meaning he doesn't... He hasn't had any luck. He's had bad luck, actually. You can have bad luck or good luck. If he's down on his luck,


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[Assistant] If you're in a car and you think it's going a little bit too fast, you could say to the driver, Slow down, slow down. Uhm, so that's fairly obvious.


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[Assistant] Drive more slowly. The opposite would be speed up, speed up.


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[Assistant] That would be the other, the other option to speed up.


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[Assistant] But, uh, not a very sensible thing to do on most roads. So, slow down, slow down. And then if you have a dog...


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[Assistant] Uh, dogs are often called rover, or that's the kind of cliche word. People always think of a dog if you say rover, either that or a make of car, but here it's a dog. If it's the kind of dog that jumps, jumps up at you, uhm,


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[Assistant] You can just say down, down rover, down rover, meaning get down, stop jumping up, down rover. Okay. This one, if somebody says four down,


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[Assistant] Two to go, okay? So maybe in an office, there may be six people being interviewed for a job.


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[Assistant] Okay, so the people who are doing the interviews have to see each person in turn.


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[Assistant] They may do it all on one day, possibly. So, this means four down, meaning four done


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[Assistant] We've seen four people now, and there are two more to go.


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[Assistant] Or to come. So, we've done four.


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[Assistant] Partway, you're more than halfway through the interview process. Okay. Right. Uh, and then this one is fairly obvious. If someone is playing loud music and it's hurting your ears, you just say, please turn... Could you turn the music down? Turn the music down.


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[Assistant] It's either too loud or I'm trying to do some work, I can't concentrate, turn it down, and then they turn the knob.


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[Assistant] It means we only have one slice of bread left. We have no more bread. So, we're down to, if you've had, if you can imagine,


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[Assistant] To our last slice of bread there, somebody must go out and buy some more because bread is so essential. Okay? So, that's that one.


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[Assistant] And then, if it's down to somebody, it's down to me which broadband supplier we use, that means I make the decision, I choose. There may be three or four broadband suppliers, and it may be my responsibility to decide which one


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[Assistant] To choose looking at the prices and the service and all of that. So it's down to me, meaning it's my responsibility.


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[Assistant] Uhm, years ago, and people still say this, it's up to me. So it's funny, both mean the same, really. It's up to me, which broadband supplier we use. But down to me, uhm, is a more modern


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[Assistant] But a more modern way is to say it's down to me. I don't know how it changed, but there we are. Um, okay, and then the computer is down at the moment. You can probably guess the computer is not working. Oh dear, disaster. What do you do when your computer isn't working?


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[Assistant] It's not a good situation, uhm, for most of us because we rely on them so much now. So, the computer is down at the moment. It's not working. We're trying to fix it. Okay? And then finally, this job, the job that I'm doing, suits me down to the ground. Can you guess what that means?


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[Assistant] It means this job is perfect for me.


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[Assistant] It's almost like if you wear a suit of clothes.


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[Assistant] You look good in it and it fits you and everything. It's just a perfect fit. So, it's a little bit that kind of idea that you might have a job that suits you


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[Assistant] Down to the ground, meaning from the top of your head all the way down to your feet.


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[Assistant] The whole... Everything about that job is right and perfect for you or for me. Okay. So, that's... I think that's a rather nice one there.


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[Assistant] Okay, so I hope that's been a useful lesson for you and perhaps taught you some vocabulary as well as ways to use the word down.


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[Assistant] In all kinds of different situations


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[Assistant] Alright, I'll explain. Our hair grows from hair follicles. We have about 100,000 hairs on our head. Every day, we usually lose about 100 hairs. If new hairs don't start growing from those places, then we are probably bald. Medical term for baldness is alopecia. Oh. Its spelling is so complicated.


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[Assistant] One of the main reasons for balding is hormones. We have a hormone called testosterone. In our body, testosterone is converted into dihydrotestosterone or DHT. Now, some people's hair follicles are highly sensitive to dihydrotestosterone. Hence, their hair follicles begin to shrink and their hairs get thinner and thinner.


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[Assistant] If Rick Stein walks through those doors, I'll probably faint. He's incredible and I follow him every step.


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[Assistant] I've never wanted to be top five in a mystery box challenge as much as I do today. I really want Rick Stein to try my plate of food. I'm going to do the cuttlefish today. I think that that's the best option for me. I have roast garlic and basil and pine nut sauce and roasted tomatoes with a chilli caramel.


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[Assistant] Looking at the cuttlefish, I'm assuming that it's similar to a squid or calamari. Um, it's a little bit bigger, so I'm still going to treat it the same way though. That's good.


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[Assistant] I cannot believe that I'm cooking for Rick Stein. This is like one of my dreams come true. I still can't believe that Rick is wandering around talking to each of us. This opportunity is just unreal for me. Tessa! Hello!


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[Assistant] I've been watching your shows since I was really young, so uhm.


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[Assistant] Yeah, so it's just huge. It's making me emotional. He has really been such a focus in my whole food life really, and I follow him every step. I can't believe it.


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[Assistant] I am, I think that it will be good.


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[Assistant] Yeah, I feel good. I think all the elements will go together perfectly. I just really hope that cuttlefish is cooked beautifully. Good luck. Thank you.


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[Assistant] Last name's called and it's me and this is all I wanted.


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[Assistant] My dish is confit and grilled cuttlefish with a roasted garlic and basil sauce, some chili caramel roasted tomatoes, and some roast garlic on top.


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[Assistant] To have Rick Stein, food idol of mine, try my food and love it. It's something I've always dreamt of.


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[Assistant] Everybody runs towards a fish and it's like a stampede of people.


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[Assistant] I've done pan-fried flounder with crispy whitebait and some fondant potatoes.


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[Assistant] And probably some basil, maybe some basil oil. Apart from that, I'm not quite sure what I'm doing.


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[Assistant] I'm trying to get some really nice, uhm, toasty fat.


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[Assistant] In the team challenge where I was captain, I did get flustered. I let my nerves get the better of me. I'm not gonna let that happen today. So I take my pen and I start to have a little bit of a draw and a play around. And then I have a great idea. I know exactly what I want to do now. What? I've decided to hero that bone marrow.


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[Assistant] It's beautiful. So that's going to be the centrepiece of my dish. I'm going to use a whole roasted bone marrow. I'm going to use a pineapple puree and the roasted tomatoes. And I'm going to make a basil and chilli oil to dress it after.


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[Assistant] It's going well. It's nice texture. So I've got my nerves under control and I'm now feeling cool and calm and collected.


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[Assistant] My marrow and tomatoes and garlic are in the oven. Pine nuts are poaching in the milk.


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[Assistant] You could have just knocked me over with a feather when Rich said that.


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[Assistant] Oh my god. I open up the oven, I take that bone marrow out, and it's perfectly soft. Then I put a beautiful puddle of the pine nut pudding


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[Assistant] It's looking colourful, kinda. I'm really happy with the flavours.


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[Assistant] With a pineapple pudding and slow roasted tomatoes.


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[Assistant] Whitebait, and I snuggle them up as quickly as I can. They're, one, you don't have to fillet them.


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[Assistant] No, I dated a chef for quite a few years and I remember him doing something like this.


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[Assistant] You can really taste the smoky paprika. It's really tangy from the tomato and the vinegar.


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[Assistant] So now what I need to do is cook my whitebait.


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[Assistant] Really need to keep my eye on these whitebait and not get distracted because they don't take long to cook.


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[Assistant] I would love Rick to taste this and remember his time in Spain. That would be awesome if they could evoke some kind of memory for him of his travels. I'm just a little old Newcastle girl. I have never been to Spain. So if I can get them to think of Spain while they're eating this dish, that would be so cool.


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[Assistant] I'm so happy I have achieved exactly what I set out to do today. I couldn't be any happier.


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[Assistant] Previously on MasterChef Australia, in the Legends Week Community Challenge.


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[Assistant] A worldwide legend descends from across the globe.


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[Assistant] Next time, The Legend Returns.


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[Assistant] To be safe, they'll have to focus on one thing. The humble deli. First. Number three, please. They must choose an ingredient. Dolmatis. And name it.


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[Assistant] What is it? To prove they're a cut above the rest. Black allow?


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[Assistant] You're gonna be taking over three of the Hawker restaurants. Each restaurant will serve a different cuisine.


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[Assistant] Yotam has picked those cuisines.


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[Assistant] Blue team! Yellow team! Green team! Look!


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[Assistant] Interesting start, let's get the next dish in.


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[Assistant] Guys, it was a hard day in the kitchen, but please don't lose at heart because at the end of the day, it's all about experiences and that's why you're here. Yo Tom, any words of advice?


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[Assistant] Get out of here. We'll see you all in the MasterChef kitchen tomorrow. Off you go.


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[Assistant] Thank you. Simon pulled his hand up and I couldn't be happier. I think he's the right person today to lead to team.


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[Assistant] Who doesn't like fried food, seriously? It's deep fried, it's crunchy, it's yummy. To go with tamarind chutney.


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[Assistant] Now the samosa pastry is out of the way, I need to get to the filling. There's potatoes, peas, garlic, onion, and Indian spices. We're so pressed with the time.


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[Assistant] I don't think samosa pie is a good idea. I don't know how the dough is gonna react. It's not a pie dough.


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[Assistant] No, samosa pastry, it's not the right pastry to go in the oven. I don't think it will work, but I'm happy to give it a go.


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[Assistant] I took an executive decision not to do a traditional corn shape because it was going to be too time consuming. I decided just to go with the round cutter and make the moon shape. Let me just run a tester.


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[Assistant] It's gonna be hard. We're running a bit behind with the samosas.


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[Assistant] Next up, Joe. Today I've cooked pan fried red emperor with buttered potatoes and a lemon parsley beurre noisette.


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[Assistant] But Derek, Leah, and Jess landed in elimination tonight.


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[Assistant] Cracks will appear. That will send one congestant...


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[Assistant] Next time, the toughest immunity challenge in MasterChef history.


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[Assistant] And in the Teen Challenge... The smells are amazing! They impressed him with some sumptuous street food.


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[Assistant] To be safe, they'll have to focus on one thing. The humble deli. First, they must choose an ingredient and name it.


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[Assistant] Bacon. They'll try desperately to avoid round two. Bacon it is. But it will require some delicate guessing. Do you want to try?


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[Assistant] Oh, Claire, great to have you back. I think if anyone understands pressure, it's you.


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[Assistant] You describe working at Retro Gordon Ramsay as a bit like being in the SAS.


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[Assistant] This dish under the cloche. Give us a sense of what makes it so hard.


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[Assistant] Pick the chunks of jelly that have got the bovina powder in them, because they're the best ones.


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[Assistant] There's 90 minutes to go. It's such a long talk. I don't know when the last time you cooked for 4 hours solidly on such a detailed recipe.


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[Assistant] But I think we're gonna come down with so many different elements, 11 elements, the tiny differences, you know, thickness of mind discs. But there's only one way, isn't there, George, to find that out? Exactly.


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[Assistant] You spent so much of that challenge with a big smile on your face. Did you love that?


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[Assistant] Well Derek, last ten minutes of the pressure test.


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[Assistant] Let's not beat about the bush, let's get them in, let's tell them the result.


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[Assistant] You will only be able to cook using the appliances you might find in any office kitchen.


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[Assistant] Uh, are you sure you want the target way out there?


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[Assistant] Over here! It's over here!


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[Assistant] If the boys find out I was nice to him, I'll never live it down. Come on! Pepper it in there! You can do it, Tweezy Baby!


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[Assistant] This ain't in my contract, Twinkle. I don't do Windows and I don't play Babies.


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[Assistant] Forget it. I ain't hanging around in this get-up waiting for you to grow wings on your feet. Hey, where you are, Elton?


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[Assistant] Walking into the library. I'm not quite sure what the challenge is going to be today.


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[Assistant] We got Prince Edward's menu today. Lamb, Saddle and Mint. Great. Frozen Souffle, uh, Venetian style. Right teams, that's enough.


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[Assistant] This one here. The atmosphere in the kitchen is buzzing.


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[Assistant] All the courses are underway. I think I have a really solid concept that I want to carry out through the whole service.


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[Assistant] Purple theme. Entree today is rolled whiting, wilted spinach, dill, verblanc and caviar.


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[Assistant] Filleting, pinboning and rolling the whiting is taking a very long time. So, way behind.


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[Assistant] I'm feeling like we might not even get anything on the plate to serve people for entrees.


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[Assistant] I look over to the burgundy side of the kitchen and a lot of people have gone from there so it means they're already starting their service.


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[Assistant] Prep is taking way longer than we thought it would. We're seriously rushing now to even get it cooked in time.


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[Assistant] So it's finally time for us to get our entrees ready for service. Alright, let's get this service done, hey?


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[Assistant] It's also not exactly that much, and then I'm gonna do caviar and finish it off.


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[Assistant] I look over, burgundy has smashed out their service already.


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[Assistant] Let's get it done, we'll get straight back down there, finish off that main course, hey?


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[Assistant] Good job, good job. We finally finished our entree service, but we are running so behind. As I'm coming back into the kitchen, I see prollies ready to go. Are you guys all good? Yep, we're going up.


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[Assistant] Three minutes until the first plate needs to go out. Joe, get slicing. Yep. It's looking bloody good, guys.


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[Assistant] I'm really, really proud of the team. They absolutely kicked butt. Feel like proud dad.


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[Assistant] If we broke open all their newest phones, which are just a fraction of the total that have been built, and split them into their component parts, that would produce around 85,000 kilograms of gold, 875,000 of silver, and 40 million kilograms of copper.


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[Assistant] How did this precious cash get into our phones, and can we reclaim it?


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[Assistant] Gold, silver, and copper are actually just a few of the 70 or so chemical elements that make up the average smartphone. These can be divided into different groups, two of the most critical being rare earth elements and precious metals.


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[Assistant] These elements have a huge range of magnetic, phosphorescent, and conductive properties that make them crucial to modern technologies. In fact, of the 17 types of rare earth metals, phones and other electronics may contain up to 16.


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[Assistant] In smartphones, these create the screen and color display, aid conductivity, and produce the signature vibrations, amongst other things. And yet, crucial as they are, extracting these elements from the Earth is linked to some disturbing environmental impacts.


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[Assistant] Rare earth elements can often be found, but in many areas it's not economically feasible to extract them due to low concentrations.


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[Assistant] Much of the time, extracting them requires a method called open pit mining that exposes vast areas of land.


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[Assistant] This form of mining destroys huge swaths of natural habitats and causes air and water pollution, threatening the health of nearby communities.


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[Assistant] Another group of ingredients in smartphones comes with similar environmental risks. These are metals such as copper, silver,


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[Assistant] Phone production also requires petroleum, one of the main drivers of climate change.


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[Assistant] That entwines our smartphones inextricably with this growing planetary conundrum.


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[Assistant] And what's more, the ingredients we mine to make our phones aren't infinite. One day, they'll simply run out. And we haven't yet discovered effective replacements for some.


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[Assistant] Despite this, the number of smartphones is on a steady increase. By 2019, it's predicted that there'll be close to 3 billion in use.


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[Assistant] This means that reclaiming the bounty within our phones is swiftly becoming a necessity. So if you have an old phone, you may want to consider your options before throwing it away. To minimize waste, you could donate it to a charity for reuse, take it to an e-waste recycling facility, or look for a company that refurbishes old models.


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[Assistant] However, even recycling companies need our scrutiny.


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[Assistant] Just as the production of smartphones comes with social and environmental problems, dismantling them does too.


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[Assistant] E-waste is sometimes intentionally exported to countries where labor is cheap but working conditions are poor. Vast workforces, often made up of women and children, may be underpaid, lack the training to safely disassemble phones, and be exposed to elements like lead and mercury, which can permanently damage their nervous systems.


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[Assistant] Phone waste can also end up in huge dump sites, leaching toxic chemicals into the soil and water, mirroring the problems of the mines where the elements originated.


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[Assistant] A phone is much more than it appears to be on the surface. It's an assemblage of elements from multiple countries, linked to impacts that are unfolding on a global scale.


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[Assistant] So until someone invents a completely sustainable smartphone, we'll need to come to terms with how this technology affects widespread places and people.


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[Assistant] Want to learn more about the global impacts of everyday items? Check out our lesson on the life cycle of a t-shirt.


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[Assistant] And if you'd like to help us keep making lessons about important topics such as these, we invite you to make a small contribution on our Patreon page.


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[Assistant] Here we are at the Freshlek farm in Werribee, sitting in the middle of a field with a storm in the background. Fantastic day, and a good day for you because we're going to be cooking some great things today. And first up, I'm going to show you how to make a crispy fish larb.


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[Assistant] What I love about a lab is that you can use lots of different things. These are palm hearts or hearts of palm. So that's going to be ingredient number one. Ingredient number two is


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[Assistant] So essentially, what I want to do is strip the outside leaves off.


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[Assistant] And then keep some of these lovely little florets from the inside. And then it reveals inside, as you can see, the texture in there. Alright? I might need a little bit of help on this one. Derek, come on, up you come. Because this is going to take a little bit of time. So what I'm going to get you to do,


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[Assistant] You just want to open that little floret out and you'll find this little black tip and it's quite inedible. So that has to come out and then we can then just shred that really finely and I'm going to chuck that in there. So I'm going to actually shred this palm heart because that again is one of the other textures. So I'm going to pop my palm hearts in.


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[Assistant] And we're going to make a dressing. So, lime, sugar.


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[Assistant] Now before I start putting things together, I've got roasted rice, which is an essential part of lab, okay? See how toasty and golden brown it is?


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[Assistant] So what I'm doing is just making a coarse powder out of this, because this is an essential part of the texture for a lab.


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[Assistant] That's our rice. And then what I want to do is I'm going to take some of these beans.


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[Assistant] Can add a few shrimps. Just smash them lightly. And then a touch of this dressing.


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[Assistant] I'm just, you know, building up a bruised salad of flavour. Alright?


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[Assistant] And develop some flavour, alright? So we will add some other bits and pieces, but already, that is just like, uuuh.


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[Assistant] Really delicious, alright? So before I chuck everything else together, we're just gonna crispy fry that fish.


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[Assistant] Paramundi or blue eye is perfect. So essentially we're just gonna slice this very, very thin and I want about per portion, I want about


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[Assistant] Four to six slices and that's going to get marinated in a bit of soy sauce. Little bit of grated ginger.


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[Assistant] Just for, just for five or ten minutes, just to take on some flavour, skin and all, alright.


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[Assistant] And then we're gonna dust that in tapioca flour and rice flour and then crispy fry it at about 180 degrees until it's properly like crackling. And you know what? Those rain clouds are looking heavy and I think we're gonna have to finish indoors because we're gonna get rained on proper.


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[Assistant] And a quick recap is that all of our saddled ingredients are ready to go. We made our dressing and got a bit of flavour going on with that. And now we're going to crispy fry the fish.


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[Assistant] Paramundi or blue eye is perfect. So it goes into the


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[Assistant] Two flours, which is the tapioca flour and the rice flour. And you can just use one or two other, it doesn't matter, but I find that you get a nice crispy coating by doing this.


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[Assistant] But this is going to take a few minutes. We don't have to be too precise. As long as the oil temperature's about the same. I always find when you're doing, say, crisp garlic and shallots, about 150 degrees is a good temperature to, to stick to. And then you get a nice result, the golden brown, not too dark. But this, because it's hard and fast and you want that crisp outside, about 180. Alright? And peanut oil, in case you're curious. Okay.


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[Assistant] So let's chuck in some of our other ingredients. Now remember we got the palm heart in there, smashed beans, the shrimp, a little bit of chilli, the lime leaf, obviously the chillies come from the dressing, and then I'm just going to put in a bit more mango, some bean sprouts, okay, and then a little bit of this banana, so they're both the shredded


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[Assistant] And those little florets. And then we've got pomelo. All know what pomelo is? Love pomelo. It's like a massive grapefruit, but the texture of it and the carpels, really beautiful. So I can break a few of those up. They don't have to be segments. Got some peanuts. Would be the same without peanuts. So everything bar the kitchen sink, right? The roasted rice.


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[Assistant] And the roasted rice, essential, right? It's just not the lab unless there's roasted rice in. So put our drained


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[Assistant] Herbs in. I've got coriander, I've got mint, I've got spearmint, you can use Vietnamese mint. Our drained bean sprouts. A bit of our banana blossom.


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[Assistant] If it's not well drenched, not enough dressing. And last minute, just before we present it, we're going to put


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[Assistant] Crisp garlic and shallots. And again, this is worth the effort. You've got to do it yourself. You can buy them, you know, already done and probably the best option is the nibbed garlic that you get rather than anything else, but it's never going to taste quite as good. So you can see this is on the way and properly crisp and barky, right? So nearly there. So in with the garlic, in with the shallots,


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[Assistant] You just, it's just ridiculous, Gary. All these ingredients. You don't need all these. And a few betel leaves.


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[Assistant] Love these things. So you can, if you want, you can use these two and I can layer them. You can actually use your hands just to grab and, and eat them. Right, let's check this fish out.


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[Assistant] Interesting. Crispy fish. Lots of sweet and sour salt.


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[Assistant] We hope you've had a fabulous day, but we couldn't have done this without one special person that's allowed us to come onto the farm and have a bit of fun and in the background where all the hard work is going, all that beautiful fresh produce. So, John, come on in.


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[Assistant] Thank you very much, it means a lot. I've loved that I've been here. That I did this.


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[Assistant] That's it Biff, hold steady. Hey, I know that old guy from somewhere. Biff, stand still, you're making me dizzy.


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[Assistant] Ahh, come LB gets to do all the lockin'. Cause LB does all the tinkin'.


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[Assistant] I was rolling in gold and diamonds! Yeah, but your mother was in it too. Hmm, you're right. That was no dream, it was a nightmare. Anyway, a messenger from that King Nogburl guy is visiting Gimmick. King Nogburl?


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[Assistant] Hey Twix, did you do that again? The gang here missed it the first time.


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[Assistant] This is the Royal Physician. If you suffer from even the slightest ailment, she will cure you in a flash.


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[Assistant] Our castle, once a grand palace, does look a little threadbare, I'm afraid.


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[Assistant] That's tellin' em, twig. Too bad you didn't hit nothin'. It's the thought that counts.


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[Assistant] Opportunity to prove myself. This is the part of the competition, and if I can't tackle this, I can't go further.


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[Assistant] The stock needs time to develop its flavours. Without that, the dish is not going to come together and seafood flavours, they are not going to shine.


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[Assistant] Thank you so much. Uhm, I'm actually quite excited about this dish because I'm gonna go with my instincts and hopefully it's gonna pay off.


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[Assistant] I'm happy it's getting there. My stock is well underway and now I'm ready to prep my seafood. It's gonna take a small piece. But as I'm filleting the link, I have that.


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[Assistant] There might be fish bones in a stock and I don't want to miss out if there is. So I ran to the stock again and I tested a little bit more carefully this time to pay more attention to see if there's any fishiness coming from the stock.


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[Assistant] Coming together. My stock tastes great and my seafood prep is done. It's time for me to move on on the rice.


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[Assistant] I don't have any ratios at the moment for the rice versus the stock. I don't have a recipe. I just really, really need to rely on my logic and instincts.


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[Assistant] Next thing I do, I take out the garlic and the onion.


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[Assistant] I put probably a cup of stock on myself and it bent and there is stocking on the floor.


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[Assistant] And there's stock on a bench and I lost probably more than a cup of stock.


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[Assistant] I put all of the stock in there. It's definitely covered the rice and I'm just hoping that is enough for the rice to absorb the liquid and cook and as well as crust.


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[Assistant] I checked the cross. I can smell it and I can hear it that it's forming. So I'm happy at this stage.


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[Assistant] What's burning? Someone smells burning. All of a sudden there is a whiff of burnt rice. I'm thinking it's my rice. I put the flame down. I went down to smell the dish. I couldn't smell the burn. It's not mine. I don't think it is. But there was burning coming from somewhere. Check your cross layer.


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[Assistant] And I had to look to the other dishes behind me, but mine was the darkest one.


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[Assistant] There is a whiff of the burnt rice.


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[Assistant] But I definitely have nerves because I still want to stay in a competition. I think I still have a lot more to offer.


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[Assistant] I'm hoping that I haven't taken my rice too far and I haven't burned the bottom of my paella.


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[Assistant] I enjoyed the cook. I really did. When I saw the pie, I was just, I'm like, what am I going to do? But I really enjoyed the cook.


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[Assistant] I'm worried about if the crust is properly done. I think I've seen crust in there. I'm just hoping I haven't taken it too far.


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[Assistant] Today, this morning, this afternoon, this evening, tonight.


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[Assistant] Tomorrow, tomorrow morning, tomorrow afternoon, tomorrow evening, tomorrow night.


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[Assistant] Tomorrow, tomorrow morning, tomorrow afternoon, tomorrow evening, tomorrow night.


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[Assistant] The day after tomorrow. The day after tomorrow in the morning. The day after tomorrow in the afternoon. The day after tomorrow in the evening. The night after next.


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[Assistant] The day after tomorrow The day after tomorrow in the morning The day after tomorrow in the afternoon The day after tomorrow in the evening The night after next Rainy snow


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[Assistant] Have a holiday, drive home.


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[Assistant] Have a shave, pack his bags.


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[Assistant] One of you is going to cook against a bona fide legend


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[Assistant] Good morning, now there's a bright and chirpy bunch of people, isn't there? Welcome to this week's immunity challenge.


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[Assistant] And most of all, welcome back to Legends Week. I hope you're ready to rumble because...


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[Assistant] In just a short while, one of you is going to cook against a bonafide legend of the kitchen.


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[Assistant] But don't despair, we're not going to send you into battle alone. You'll have someone standing beside you who's a master chef legend in his own right.


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[Assistant] Please welcome your mentor for today from Season 8, one of our most successful contestants, from some young guys in Noosa, Sunshine Beach, Matt Sinclair.


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[Assistant] Matt, great, you can be part of Legends this week. Are you pumped? Yeah, what an honour. It's a first crack at the immunity pin, so we're ready to go. And you're in a unique position of being on both sides of the immunity challenge. You cooked against a professional chef, and you won. I did. And you also cooked as a professional chef against a contestant, and you won. And on top of that,


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[Assistant] You got 30 out of 30. Like top scores, 10 from each of them. Yeaah.


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[Assistant] And you have to bring us a delicious, savoury dish using only these three pieces of equipment. And just like a standard office lunch break,


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[Assistant] You'll only have 45 minutes to make it. Your time starts now.


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[Assistant] Wow, you could toast spices and things on there. Yep. But then how do you actually then make this?


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[Assistant] You know we've got a little rule between the three of us, that often when you give less ingredients, less time, you end up with much better cooking. Now there's another one to add, hardly any cooking equipment. Because look at what you've done, absolutely brilliant, and we are truly excited the four of us. Now remember,


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[Assistant] If you've got the best dish, you're gonna go head to head with our cooking legend. And who knows? You can win a pin. So let's get this thing started. First dish we'd like to taste belongs to Larissa.


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[Assistant] That is an interesting plate of food. Dish.


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[Assistant] I love the calamari, the popcorn, grits, bacon and sauce.


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[Assistant] But maybe too many things on the plate to make it a smashing go back to dish. Thanks, Larry.


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[Assistant] Deliciousness personified. That is brilliant. Honestly, brilliant. Love it.


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[Assistant] Really beautiful dish. Love it. Beautiful flavour of cauliflower. Very smooth considering. And the pickles. Really good.


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[Assistant] Tati, can you go and make another three of these? Because that's brilliant, I love it. A Vietnamese pancake is something a little different. And it really is more like a taco and it's delicious. Dipping sauce is full of bite. Plenty of chilli in there, really well balanced. Love the chicken. I could eat a few of those. I wouldn't change a thing.


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[Assistant] So, Tati, you're gonna have 75 minutes in this cook, and Donovan?


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[Assistant] As our professional legend, you're gonna have 60 minutes. No problem. But that's not all tarty. You also...


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[Assistant] Get to choose an ingredient from the garden that you must both feature in your dishes.


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[Assistant] As always, we're going to be tasting your dishes in a blind tasting, so Matt, George and I will have no idea who's cooked which dish. We're going to score your dishes out of 10.


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[Assistant] Tati, you score higher than Donovan and that immunity pin's yours. So Donovan, with that in mind, it's time for you to head to the storeroom and of course you won't find out what ingredient Tati's picked from the garden until it's your time to cook.


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[Assistant] The pleasure for me in this one is the fennel and the muscles particularly.


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[Assistant] They're beautifully prepared, beautifully cooked. Great little hit of chilli in there. The sauce is delicious. It's very French. There's lots going on. There's basil, there's chilli, there's aniseed flavours, got a little hum of chilli, but it's almost like a vegetable nage with a touch of tomato. Delish, but not


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[Assistant] Tati, I loved the green chilli and coconut sauce, it was really well balanced, little hint of sweetness, beautiful, well done. 7 out of 10.


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[Assistant] And we reckon any one of you is a great chance.


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[Assistant] I can't believe it. First time on MasterChef. This is a MasterChef first.


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[Assistant] That is insanely delicious. It's just really well balanced and you would not think that's come off a sandwich breast.


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[Assistant] One step closer to this beautiful shiny immunity pin. All that stands between you and this shiny little bit of bling is a chef


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[Assistant] Who's the very definition of a legend.


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[Assistant] And I know that first hand because I've done time in his kitchen for many years ago. He started...


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[Assistant] As a 15 year old at the Savoy Hotel before.


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[Assistant] Moving to a three Michelin star restaurant, The Waterside in the UK. It was head chef at the wonderful restaurant named Mietas. Then at Est Est Est. Then at Lux. Then at Ondine.


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[Assistant] This man helped redefine fine dining in this country.


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[Assistant] It's an absolute pleasure to have you back in the MasterChef kitchen. It's been five years. That long? Wow.


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[Assistant] This is just good, solid, classic cooking done really well.


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[Assistant] Is that, you know, fresh young coconut? Oh, that's awesome, that's awesome.


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[Assistant] The good thing is the chicken inside is cooked really well. It's not overcooked, it's not dry.


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[Assistant] Oh, Tati, congratulations. You did so well today. But, you know, let's not forget this man is a legend. He's one of the most incredible cooks in this country and what he has done for cooking.


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[Assistant] In Australia for many years is just incredible. So you should be very proud of yourself. Donovan.


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[Assistant] This is a good place to both experience fantasy and reality.


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[Assistant] Ordinarily and for all too many years, when this country makes the news, or appears in a film or a television drama, it's not for its looks, which are, I should say right up front, spectacular.


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[Assistant] It's not for its people, who are, everyone I've ever met anyway, warm, proud, generous and fun. Or for its food, which is truly great. I don't know what this is, but it's good. Food in this country, excellent.


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[Assistant] Generally speaking, it's a particularly vibrant mix of Spanish, European, Afro-Caribbean and indigenous people.


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[Assistant] Its decades of civil unrest have left vast swaths of Colombia relatively unknown, even to its own citizens.


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[Assistant] To reach a place previously considered a no-go area, I'll fly out of an airport in Villa Vicencio.


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[Assistant] On first inspection, this is an airplane boneyard, where unwanted props from romancing the stone corrode artfully.


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[Assistant] But in reality, this sleepy hanger is an important gateway to the more impenetrable parts of the country.


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[Assistant] There are only two ways in. Either boat for several days downriver, or aboard a jungle bus, which is what locals call the World War II era, DC-3.