[User] Please transcribe this text

[Assistant] Deep enough to hurt! You're my hero! What do you think? You think you could do it in boots?


[User] Please transcribe this text

[Assistant] I'm not gonna find your, the path you took, so I'm gonna end up doing something stupid.


[User] Please transcribe this text

[Assistant] We had to send somebody out there to do the testing. All in the name of science.


[User] Please transcribe this text

[Assistant] Ginger is very powerful the way it carries its flavors, so balancing the dish out and making the ginger to shine and zing and zing, it's going to be a challenge.


[User] Please transcribe this text

[Assistant] The plan is I'm going to stick with my strengths. My mind straight away went to Asian cuisine, China, dumplings, broth, ginger broth. That's what I'm going to do.


[User] Please transcribe this text

[Assistant] My dish is chicken and prawn dumplings with gingery broth.


[User] Please transcribe this text

[Assistant] Broth is what makes the dish. It's a very big part of the dish. So if I don't get this broth right, the whole dish is going to be really flat.


[User] Please transcribe this text

[Assistant] I make the sauce with black vinegar, light soy sauce, I grate some fresh garlic, fresh ginger, and then chilies. And I balance my broth with the sauce.


[User] Please transcribe this text

[Assistant] I just want to keep it very, very light and get the pineapple to shine today.


[User] Please transcribe this text

[Assistant] It's going to ooze out from the cake with a torched Italian meringue on top.


[User] Please transcribe this text

[Assistant] The time is flying at the speed of light, so it's just going so fast.


[User] Please transcribe this text

[Assistant] Kurt has definitely set me back in this crook, but I need to put it behind me and just move on with my elements.


[User] Please transcribe this text

[Assistant] Everything is ready. My Italian meringue.


[User] Please transcribe this text

[Assistant] It's just not as smooth and silky as I want it to be. I don't want that meringue on the plate. It's just not good enough.


[User] Please transcribe this text

[Assistant] I have to do something quickly. I need something on the top otherwise it is not good.


[User] Please transcribe this text

[Assistant] I got a whipped cream here. The next thing I can do is whipped cream. I have to try.


[User] Please transcribe this text

[Assistant] But in the meantime, I'm hoping that they're going to test the zing and the pineapple flavor that I wanted the dish to have.


[User] Please transcribe this text

[Assistant] Fancy seeing you here. I might do a bit of cooking today. I'm glad you're next to me. That's like a bit of carrot cake, right?


[User] Please transcribe this text

[Assistant] The dish I'm gonna make is a ginger and carrot cake and I'm gonna do a cream cheese ice cream.


[User] Please transcribe this text

[Assistant] Uh, almost got my cake in the oven. Then I'm gonna have a crack at doing a bit of a cream cheese ice cream. I've got a bit of time. I think.


[User] Please transcribe this text

[Assistant] There's immunity up for grabs, so I really want to push myself and make sure I can put as many elements that taste good onto the plate.


[User] Please transcribe this text

[Assistant] My cake's in the oven, but I'm feeling a little bit rushed now. For the ice cream, I whipped my cream cheese separately and I want to fold it through at the end because I don't want to heat it up otherwise the mixture will split.


[User] Please transcribe this text

[Assistant] I know the judges love the edges of the cake, so this is definitely the part that I'm aiming to serve. Edges are nice and juicy.


[User] Please transcribe this text

[Assistant] But my cake hasn't cooled enough so I can't get that cream cheese frosting on top without it melting and falling into a puddle. I've got to think of something else. Maybe I'll... underneath.


[User] Please transcribe this text

[Assistant] To plate my dish, I put a blob of the cream cheese frosting right in the centre of the plate, my cake on top, and I put a cornello of ice cream at the side.


[User] Please transcribe this text

[Assistant] A ginger and carrot cake with a cream cheese ice cream.


[User] Please transcribe this text

[Assistant] Because there's so much influence at the moment. Kinda is easier on the system to just to do some manual stuff.


[User] Please transcribe this text

[Assistant] You can't just have the waste from people and, and everything happening here just disappearing into the, into the ocean. It's, uh, it's gotta be treated. It's gotta, we gotta look after.


[User] Please transcribe this text

[Assistant] On the support structure for the thrust bearing.


[User] Please transcribe this text

[Assistant] All of the wells have upwards of six inch failures, so... I'd like to take the time now.


[User] Please transcribe this text

[Assistant] To get in there, lay a couple, uh, lines of weld down, and, uh, do a once over to make sure everything's ready to go.


[User] Please transcribe this text

[Assistant] Captain, um, MPA went through the weld failures and uh, essentially repaired those welds, but if we hit any excessive vibration,


[User] Please transcribe this text

[Assistant] Because of the blowing snow and low visibility, we're gonna just stay put until it improves.


[User] Please transcribe this text

[Assistant] At some point in the future. It'll turn into water, but it's where that water goes and how much of it turns actually into sea level. That's the big question, right? Six, seven metres requires a whole reorganisation of how we live and our civilisation because you write off.


[User] Please transcribe this text

[Assistant] I mean we can throw the stream around now. Okay. And then plumb away along. We just want to make sure that, uh, that this is the right place.


[User] Please transcribe this text

[Assistant] You know, we've just dragged all this equipment out here. The immediate goal of just see the seafloor, make sure it's there and that it's flat and smooth and that there aren't big rocks in the way. What number are we up to? Seventeen.


[User] Please transcribe this text

[Assistant] Basically we're slicing through the ice shelf, through the ocean and into the sea floor. We turn that slice on its side and then we can see the different layers inside the ocean.


[User] Please transcribe this text

[Assistant] It took four hours worth of processing the data, cleaning it up.


[User] Please transcribe this text

[Assistant] 20 kilometres downstream or 10 kilometres downstream and have another look somewhere else. And we don't want to have to move the camp, so uhm, keep looking. It's gotta be somewhere.


[User] Please transcribe this text

[Assistant] The first thump we're actually compressing the snow and take the air out of it to make a good surface. And the second thump, this one here, is the one we actually record now. And it's always a better thump because we're spending, using all the energy to get sound into the ice shelf. And then it gets recorded by the geophones that are in that line there.


[User] Please transcribe this text

[Assistant] I think we've broken it back. Everything just gets ruined by the cold.


[User] Please transcribe this text

[Assistant] Everything just becomes more brittle. So, your average nut, which has got a little plastic ring inside it, so when you screw that on, it should lock onto the bolt. And it shouldn't come off. In intact, they just unscrew themselves.


[User] Please transcribe this text

[Assistant] In Antarctica, because it's so cold, everything contracts. Metal shrinks and it gets more brittle, their nuts get smaller and screws get smaller and so things just start to unscrew themselves.


[User] Please transcribe this text

[Assistant] I'm gonna use a sledgehammer. I'm gonna bend these. It's got to make it. I keep saying in my head everything will be fine, don't worry about it.


[User] Please transcribe this text

[Assistant] Because if the Thumper dies, we're going to be in trouble. There's a lot riding on it. We need to find the spot. We need to succeed.


[User] Please transcribe this text

[Assistant] Several years to do, and we're gonna hopefully find out how the Ross Ice Shelf got to where it is today.


[User] Please transcribe this text

[Assistant] You know, the next thing we think is, right, so what does the rest of it look like? We've got one spot, how about the rest of it? You know, we want to just explore more now.


[User] Please transcribe this text

[Assistant] Lemon Myrtle Blue-Eye with macadamia and summer veg.


[User] Please transcribe this text

[Assistant] I like just being able to push myself, um, out of my comfort zone and pairing different ingredients together. Yeah, it just gives me an opportunity to play around.


[User] Please transcribe this text

[Assistant] A 1 in 9 chance of getting this box, and of course, it comes to me. Heston's Lollibox and Sweet Week really pushes me into the corner of having to cook dessert, and it's not my strength. I think I'm gonna be really challenged today.


[User] Please transcribe this text

[Assistant] In Heston's lollibots last time, I did get tasted, but my dish wasn't exactly how I wanted it to be.


[User] Please transcribe this text

[Assistant] The last time I attempted Heston's lolly mystery box, I had so many elements on the plate. This time I really wanted to scale it back, really focus on only a couple of flavors, and just do them well.


[User] Please transcribe this text

[Assistant] I need to make sure I don't put too many elements on the plate. Uhm, it's gonna be more simplified and I need to just scale back and make sure that the flavours are perfect.


[User] Please transcribe this text

[Assistant] Heston's lollibots. My meringues are in the oven, my jelly is setting, and my raspberry mousse is in the fridge.


[User] Please transcribe this text

[Assistant] Yeah, I need to make sure I don't put too many elements on the plate. Uhm, it's gonna be more simplified and I need to just scale back and make sure that the flavours are perfect.


[User] Please transcribe this text

[Assistant] I've attempted to make a spearmint sugar but it's turned into a bit of a paste in the spice grinder. So on second thought I'm gonna turn that into a spearmint twill and get that on my dish. I'm just experimenting.


[User] Please transcribe this text

[Assistant] The spearmint wheel looks great, it's a nice bright green and I think it's gonna add that crunchy element to my dish.


[User] Please transcribe this text

[Assistant] 13 minutes left, uhm, and I'm experimenting a little bit. Uhm, I'm just hoping that it all comes together at the end. It's looking a little bit touch and go at the moment. So yeaah, I have to wait for those last seconds.


[User] Please transcribe this text

[Assistant] I wanna serve this dessert in a glass so you can see that strawberry jelly layer at the bottom with my raspberry mousse. I'll crumble some of the meringue kisses and put whole kisses on top. Get that spearmint twill on and then finish it off with a bit of dehydrated and fresh spearmint.


[User] Please transcribe this text

[Assistant] Dried chillies. Oh, they're probably in the spice cabinet.


[User] Please transcribe this text

[Assistant] The dish that I'm making is called Mee Ang, which means to wrap in Thailand. This is the perfect time for me to recreate this amazing little street food.


[User] Please transcribe this text

[Assistant] I have made miang. The memory is of when I visited Thailand and there was a little old lady that would make these beautiful little wrapped up explosions of amazingness called miang and I wanted to recreate something similar to what I tasted there.


[User] Please transcribe this text

[Assistant] I have Rick Stein's box. I went vegetarian last time with it, which I regretted, so I might use one of these proteins this time.


[User] Please transcribe this text

[Assistant] I have Rick Stein's mystery box. I, uhm, haven't got a clear idea yet.


[User] Please transcribe this text

[Assistant] The memory's my first date. My partner took me to a surprise, and it was a Thai cooking class, so I'm making a pork lard.


[User] Please transcribe this text

[Assistant] Yeah, I'm really happy with how the pork mince is tasting for my Thai lab. So, when are we going to see this all come together? Uhm, very shortly. I just want it to cool a little bit before I get it in the lettuce cup.


[User] Please transcribe this text

[Assistant] This is my pork lab and my moment is mine and my partner's first date. He organized a surprise first date for me, a Thai cooking class at the Sunshine Coast and he's a fussy eater but this was one dish we agreed on and ate together and really enjoyed and it's just become a staple dish at my house. Cool.


[User] Please transcribe this text

[Assistant] Make every bit so full of flavour that the guests are gonna fight for it. Flavour, flavour, flavour.


[User] Please transcribe this text

[Assistant] Well, the green team have got a really good hummus. I think they've done a brilliant job.


[User] Please transcribe this text

[Assistant] Mmm, the crunch. And they've got flavour into the tomatoes.


[User] Please transcribe this text

[Assistant] Oh my gosh, that capsicum. I really want to eat more of this.


[User] Please transcribe this text

[Assistant] And that crispness that we've still got around the outside and that really moistness inside.


[User] Please transcribe this text

[Assistant] But you all made it happen and 200 happy people attest to that. So well done.


[User] Please transcribe this text

[Assistant] Today I'm in charge of making the quiche Lorraine. Let's do it! My dough has been in the fridge to chill. It's probably not had long enough to rest, but I just need to keep going and roll that into shape so I can get them into tart shells and get them baking.


[User] Please transcribe this text

[Assistant] Last one! Come on! He's really just multitasking. Need more salt, I think? A little bit, yea. Need more salt.


[User] Please transcribe this text

[Assistant] Actually getting in there and helping and making sure it was all done correctly.


[User] Please transcribe this text

[Assistant] I've got the filling going for the quiche. But I've still got my eye on the pastry.


[User] Please transcribe this text

[Assistant] Derek, they're shrinking heaps already. My stomach just drops.


[User] Please transcribe this text

[Assistant] It's upsetting because yea, it took ages to do all of the pastry. Like half of them are good and then the other half are shrunk. Some are not too bad and I'm just hoping it doesn't keep shrinking.


[User] Please transcribe this text

[Assistant] What? That just dropped on the floor. I can't believe I've dropped one. My god, so we don't have one here.


[User] Please transcribe this text

[Assistant] What? That just dropped on the floor. I can't believe I've dropped a quiche.


[User] Please transcribe this text

[Assistant] I'm gutted. That's one less to serve to our diners. I don't wanna be in that elimination tomorrow, so I just hate the feeling that I'm letting our team down again.


[User] Please transcribe this text

[Assistant] Yeaah, they look down hey. These look really good.


[User] Please transcribe this text

[Assistant] These are pretty marginal conditions, but we're, we're, we're doing the science that we can get done in these conditions, and that's the biopsy work. It's too windy for the UAVs. It's a little too choppy for us to try tagging, so.


[User] Please transcribe this text

[Assistant] We use a crossbow with a modified bolt that floats and we shoot it at the whale. It takes a little piece of lumber that we collect that's about the size of like the eraser on top of a pencil.


[User] Please transcribe this text

[Assistant] And that little sample is absolutely critical for us because we can tell whether the animal is a male or a female, if it was a female, if she was pregnant.


[User] Please transcribe this text

[Assistant] We can look at the genetics to tell what population that whale came from. We can look at what the animals are eating as well.


[User] Please transcribe this text

[Assistant] They're kind of cruising into the wind. So I'm going to try and parallel their track and see if we can try and get a biopsy sample from one of these guys. That would be fantastic.


[User] Please transcribe this text

[Assistant] Once the tag goes on the whale, then we're just kinda starting the adventure.


[User] Please transcribe this text

[Assistant] Because having that biopsy sample gives you a much better understanding of the behavior that you're seeing.


[User] Please transcribe this text

[Assistant] Working the Antarctic probably takes an added level because you're just getting the right conditions. I never thought of myself as a patient person to be honest, but I guess you kind of have to be, you're really at the, at the whim of the animals down here, so you take what you get.


[User] Please transcribe this text

[Assistant] I'm going to kind of keep this heading and maybe we can get them on the other side of us.


[User] Please transcribe this text

[Assistant] Humpback whales are great because the underside of their flukes are a unique pattern of black and white.


[User] Please transcribe this text

[Assistant] Got a humpback whale right here, just kind of slowly cruising at the surface. I think that's the one we want there with the smaller dorsal fin. Awesome.


[User] Please transcribe this text

[Assistant] When we're approaching a whale, human safety is the first concern.


[User] Please transcribe this text

[Assistant] We don't want to do anything that's going to make them react too quickly. The zodiac might get flipped.


[User] Please transcribe this text

[Assistant] The things that go through your head before you do this is you just want to make absolutely sure I'm in the right position, I've got the right angle, I've got the right animal, and then, uh, don't miss.


[User] Please transcribe this text

[Assistant] Looks like we just missed that surfacing. You see the footprint pretty well where they went down, and uh, sit down, I'm gonna give us a little bit of gas.


[User] Please transcribe this text

[Assistant] Whales are up, uh, about 80 meters. It's kinda moving up swell. There's our guy. Smaller dorsal fin. Barnacles.


[User] Please transcribe this text

[Assistant] Alright, excellent. So successful shot. You can see the blubber, uh, hanging out of there.


[User] Please transcribe this text

[Assistant] Really unique opportunity for us to see the animals up close.


[User] Please transcribe this text

[Assistant] There is no place in the world where you feel smaller than Antarctica. The fact that you're working with animals that are as big as, you know, a school bus, it makes you feel small very quickly. This is extreme wilderness. This is nature without any filter on it.


[User] Please transcribe this text

[Assistant] These are the best selling ingredients in Australia at Coles. They look like really nice ingredients.


[User] Please transcribe this text

[Assistant] I think salmon's gonna be really popular among the others today. Such a great versatile protein. So healthy. I'm not surprised it's the best selling ingredient, but I'm gonna take mine in the Thai style direction.


[User] Please transcribe this text

[Assistant] I'm just getting some colour on the offcuts of salmon so I can get a little broth going.


[User] Please transcribe this text

[Assistant] I'm gonna make a confit salmon with some crispy noodles in a coriander and tomato Thai style broth.


[User] Please transcribe this text

[Assistant] Developing flavours in that broth is really tricky with the limited amount of ingredients we've got. Usually I'll use a stock or something that's pre-made but we don't have any of that so I need to make it with water, coconut cream, the coriander.


[User] Please transcribe this text

[Assistant] My dish is a confit salmon with some crispy noodles in a coriander and tomato broth.


[User] Please transcribe this text

[Assistant] Once my oil's at 45 degrees, I just place the salmon fillet into the oil to confit. I move on to rolling out my noodles.


[User] Please transcribe this text

[Assistant] It's really tricky doing these two things at once. I don't want to take my eyes off the salmon because if it gets too hot or too cold, the confit is just not going to work. But I also know that I'm under time pressure. I need to get these noodles done.


[User] Please transcribe this text

[Assistant] Looking around, there are quite a few confit salmon dishes. I really need my broth to help me stand out from the pack.


[User] Please transcribe this text

[Assistant] A perfect Thai style broth, it's got sour notes, it's got sweet notes, it's salty. Only three dishes are going to be tasted, so it's really going to come down to those fine details.


[User] Please transcribe this text

[Assistant] I need some acidity, but I don't have any lemons or limes. I don't wanna take that easy path of using vinegar. It's not gonna give me the balance that I want.


[User] Please transcribe this text

[Assistant] I'm just really worried that I don't have what I need to save this bra.


[User] Please transcribe this text

[Assistant] Less than four minutes to go. My Thai broth needs more acidity, but I'm just running out of options. I'm looking at these ingredients.


[User] Please transcribe this text

[Assistant] Then I realised I've got more tomatoes, and they can be really acidic if you use just the tomato seeds and the tomato gel around the seeds. It's gonna give that brothy acidity that it needs. And a beautiful umami flavour as well.


[User] Please transcribe this text

[Assistant] It's such a beautiful colour. I just hope it's got that perfect balance if I'm tasted.


[User] Please transcribe this text

[Assistant] I think I've really cemented my place in the top 10 with this win. I'm doing well and I think it's gonna be a great week.


[User] Please transcribe this text

[Assistant] There's no pressure test tomorrow, so everyone is just pushing it to the max. I mean, Tess is making rough puff pastry in 75 minutes, which is pretty nuts. But then I'm looking over at Derek. Derek, what are you making?


[User] Please transcribe this text

[Assistant] Derek, they look so good! I can't believe Derek's pulled off these donuts. His donuts look amazing. Ow, hot. I just hope he's got enough time to get them filled properly.


[User] Please transcribe this text

[Assistant] Tati, that looks so good. Thank you darling. Two minutes.


[User] Please transcribe this text

[Assistant] Uhm, and just see if like I have, I'm pretty sure I have all the material I need, but I always love back to school shopping. But in reality I probably don't need to do any this year, but we'll see.


[User] Please transcribe this text

[Assistant] And then I do as well need to unfortunately drop some money on a few textbooks. I think it's actually only two this time. Because...


[User] Please transcribe this text

[Assistant] I'm always gonna end up usually having some books on my shelves that are on my syllabus anyway, so I think this time it's actually only two books, which is really exciting. Still expensive, but yea.


[User] Please transcribe this text

[Assistant] That's what I'm gonna do right now is just like create an outline of that school routine that I want, especially because like I want to be able to juggle uni and YouTube, my two loves of my life, so that's really what I want to be able to do.


[User] Please transcribe this text

[Assistant] Okay, so I got a few things done. I created my routine that I guess, well today's Thursday.


[User] Please transcribe this text

[Assistant] Do I start it tomorrow? Start the waking up earlier instead of tomorrow? I guess we'll see. I probably should.


[User] Please transcribe this text

[Assistant] And it also has a hairless cat. I love hairless cats so much. I would love a hairless cat child so badly. Uhm, and I love taking notes on unlined paper. I just really, really like it.


[User] Please transcribe this text

[Assistant] And then I have these two, which are notebooks that both have some things in them, but they also have a bunch of blank space as well.


[User] Please transcribe this text

[Assistant] Uhm, that's mostly what it is, so. I love the blank paper. If I can find another blank one, uhm, I'll use it, but I don't think I have one, so. Those two.


[User] Please transcribe this text

[Assistant] Uhm, I used to love so much, like not the vegan version when I wasn't vegan. And I never thought I would ever have it again. So I paid the price. Because this was my favorite thing ever.


[User] Please transcribe this text

[Assistant] Okay, so I also started making a plant care page on Notion just because like, this is something I wanted to do just to have all my information about all my plants in one place because it's become like a hobby.


[User] Please transcribe this text

[Assistant] So uhm, I'm just writing down all of the information that I have, or that I'm finding about these guys. So, I have about, I don't know how many plants I have now, I think 25, so.


[User] Please transcribe this text

[Assistant] Uh, back to school adventures and stuff like that, so that's what we're gonna do and then uhm, I just wanna get kind of an advanced, an advanced working start on


[User] Please transcribe this text

[Assistant] This is also really great timing because one of my other classes just uploaded the syllabus, so now I can fill out my notion. I'm gonna sneeze at the syllabus and just get that all organized along with the dates, the tests, the weighting of each assignment.


[User] Please transcribe this text

[Assistant] That'll be good, so that's what I'm gonna do this morning. And then we should be almost ready for the classes to actually start.


[User] Please transcribe this text

[Assistant] Alright, so I am just going through this Renaissance thing and I think I realized I need a desk lamp. This is atrocious.


[User] Please transcribe this text

[Assistant] There's definitely gonna be a lot of late night and dark night studying coming up this semester. I can feel it.


[User] Please transcribe this text

[Assistant] Uhm, and it's really nice to be in here, it's very cozy. But I'm gonna need a lamp, so.


[User] Please transcribe this text

[Assistant] Back to school prep kind of thing. I'm currently actually editing the video you're watching, so yeah.


[User] Please transcribe this text

[Assistant] Thank you so much for watching. I hope, like I said, no matter what you're doing going back to school or what, you're having a fantastic time, you're feeling okay. I'm just sending you the biggest hug and hope and good wishes ever, so until the next video, I will see you shortly! I'm so excited! So, ha! Ciao!


[User] Please transcribe this text

[Assistant] Teams were all over the map as they went Cam Loopy trying to find their way. I don't have a map. Risky business as they say. Aaaaah. And while it looked like Jill and Sean were moving on to greener pastures. I think this is it for us. That's bad. It was Canada's choice. Jett and Dave who couldn't make up lost time. No!


[User] Please transcribe this text

[Assistant] The all-new 2019 Chevrolet Blazer RS. A once-in-a-lifetime trip for two around the world. A quarter of a million dollars cash. And the amazing Race Canada.


[User] Please transcribe this text

[Assistant] Located between the Rugged Hoodoos and the Snowcapped Rockies.


[User] Please transcribe this text

[Assistant] It's right here that nine teams will begin the second leg of Canada's favorite summertime adventure. The Amazing Race Canada.


[User] Please transcribe this text

[Assistant] David Arena won the last leg of the race and will depart first at 5.46am.


[User] Please transcribe this text

[Assistant] At 922, on the morning of November the 7th, 1885, the final railway tie was hammered into place to complete the Canadian Pacific Railway, uniting our great country. Once teams find the last spike monument, they'll receive their next clue.


[User] Please transcribe this text

[Assistant] In this roadblock, one team member will have to switch gears and go full throttle as they tear through this mountainside motorbike course.


[User] Please transcribe this text

[Assistant] When racers have completed a lap in 1 minute and 50 seconds or less, Emily will give them their next clue. I guess I am.


[User] Please transcribe this text

[Assistant] Here, they'll pick up 40 tree seedlings and using this rope and this chart, they will have to properly space out the seedlings and plant them at the correct depth. Once teams have planted their seedlings to the exacting forestry standards, Glenn will give them their next clue.


[User] Please transcribe this text

[Assistant] Resort. Teams us now drive to the Revelstoke Mountain Resort, home to over 3000 acres of skiable terrain and North America's longest ski run.


[User] Please transcribe this text

[Assistant] Here, they'll grab a gondola and ascend Mount Mackenzie, where they'll have to search for the mat on foot. Today, Canada's longest vertical summit will serve as the pit stop for the second leg of the race. The last team to check in here may be eliminated.


[User] Please transcribe this text

[Assistant] Welcome to Mt. Mackenzie, here in Revelstoke, British Columbia. Thank you. Beautiful. Arthian Thanesh, Dave in Arena. Your team's number one and two.


[User] Please transcribe this text

[Assistant] Jill, Sean, you're team number three.


[User] Please transcribe this text

[Assistant] You are team number eight. Joey.


[User] Please transcribe this text

[Assistant] Nikki, Aisha, you are the last team to arrive. I am sorry to tell you, but you've been eliminated from the race.


[User] Please transcribe this text

[Assistant] To Revelstock, British Columbia. Find your next clue along the way at the last spike.


[User] Please transcribe this text

[Assistant] Then you put a tree in there. Not too deep. I think you're killing it, babe. No air pockets, straight.


[User] Please transcribe this text

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


[User] Please transcribe this text

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


[User] Please transcribe this text

[Assistant] So I'm a canoeing instructor, but the problem is boats are not supposed to be tied together going in opposite directions.


[User] Please transcribe this text

[Assistant] We're gonna plant some trees, buddy.


[User] Please transcribe this text

[Assistant] Six, seven, eight, nine, ten, eleven, twelve, thirteen.


[User] Please transcribe this text

[Assistant] You can't see 30 meters in front of you, it's just windy. It's snowing, it's cold.


[User] Please transcribe this text

[Assistant] Ben's chosen to use duck today and I'm just worried that doesn't really fit the brief. It's about not wasting food.


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[Assistant] And duck's a bit of a luxury autumn. It doesn't really fit in with what we're on about today.


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[Assistant] There's a reason why we have an entire week dedicated to sweets. So many people love them. But, everyone knows, eat too much of this stuff and you pay the price.


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[Assistant] However, when you're a smart cook, you know that there are loads of other ways of getting sweetness into how you cook. Fruit, vegetables, dairy, for this challenge. We want you to bring us a sweet dish, but all other processed sugars, all products with added sugar


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[Assistant] Well, top ten hacks, I think. Christina, this is, this is your wheelhouse. You love cooking stuff like this.


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[Assistant] That's five Virtuous Sweet Treats and I think we've got some great dishes to come. They've stepped out of their comfort zone and they've done some really interesting things. I can't wait to see how they actually eat. Well, let's not muck around. Let's get


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[Assistant] Good salt hitting the granola and combine it with the acidity that's there along with the sweetness in the syrup. It's a really lovely dish.


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[Assistant] Not a big leap making a rice pudding with honey rather than sugar. Well, you're not interested in pushing yourself a bit harder.


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[Assistant] I love those chewy rice balls with the salty sweet coconut in the middle. Great idea, I like the char on the pineapple.


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[Assistant] But the things that derail me are things like the flavor of the yogurt in the ice cream, which kind of...


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[Assistant] Seems totally at odds with the sticky rice. And again, the syrup is just straight honey.


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[Assistant] Hard things in our lives. If it's not the challenges, it's living with that constant specter of going home. Is that more scary now or less?


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[Assistant] It is the cloak of invisibility that hides all the other flaws on the plate. It's like a Harry Potter beetroot molasses.


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[Assistant] Where you got a perfect score with your lemon pepper chicken.


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[Assistant] Very few contestants leave with a CV like yours.


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[Assistant] You came in here as a student, but we feel that you leave here as a teacher.


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[Assistant] We can't wait to see what you will teach us and the rest of the world on your YouTube channel and on your blog.


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[Assistant] Keep cooking. We love what you do. But I'm sorry, Sandy. Now it's time for you to leave. It's time for you to go and do it.


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[Assistant] I would like to touch your feet. No, come on. Oh, please. It's too late now. We should be touching your feet now.


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[Assistant] The whales have so many options for new places to feed in places where we can't land a helicopter because there's too many cracks and too much crappy ice. So we're stuck out here. I didn't see anything. And I don't know.


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[Assistant] Regina's in charge. So she will make decisions about things like packing up, leaving, moving to other locations, etc. And, you know, I will freely acknowledge I'm, you know, the most impatient when there's not whales. A bit of conflict might be inevitable. It would be a long walk.


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[Assistant] This little piece of blubber and skin, it'll take a little piece of skin smaller than the end of my fingernail, but that's enough for us to do genetics. And also stable isotope analysis. Stable isotopes allow us to, uh, position, uh, where the animal is eating in the food chain. And so it helps us to reconstruct, uhm, what the diet of the whale is.


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[Assistant] Here we go. Here we go. He's closer. He's right there. He's right there. Nice shot.


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[Assistant] I think we did really good on the photo IDs. That first group, it was the same group over and over again. Uh, so we probably got that whole family group. Regina found a place where the whales are.


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[Assistant] Oh, we finally saw some whales. We had to move fast to get to them.


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[Assistant] We won three legs in season one, in a row. Amazing. Having a second chance?


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[Assistant] Calm or a little more composed? Nope. Wrong. There's a team right there.


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[Assistant] Find the Clif Bar Sign Up Board. Right there. Just like that. Team number one.


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[Assistant] I have no idea what I'm about to do. But it looks extreme. It's windy, man. You know, I don't love heights. I don't love heights.


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[Assistant] Oh wow, I'm a little jealous. So if you fall from this height...


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[Assistant] I think I might try and throw it harder. I gotta get this, we have to get out of here. Okay, here goes Dave. We got here first.


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[Assistant] Dave and Irena, they're gone. Nikki and Aisha are here. Lauren and Joanne are here. Fun and games time's over. Oh yea yea yea yea yea yea yea!


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[Assistant] Don't know where that is. Okay. As the navigator, it's my job to follow the map, but I don't have a map.


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[Assistant] Hi. Do you have a phone we can search directions?


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[Assistant] We're turning this ship around. We've gone too far. I'm convinced of it.


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[Assistant] That we are heading in the right direction. Being lost on the Amazing Race Canada is the worst feeling in the world. Do we ask? It's your turn. Let's just go up here. Hello?


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[Assistant] I wonder if you can help us with directions. So we're looking for Circle Creek Ranch. Can we come around and look?


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[Assistant] Circle Creek Ranch. I hope I get to do some dressage. Most beautiful of the horse dances.


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[Assistant] Do they do those back kick things? Oh yea. Yo! They're kicking at me! If I am in last, I hope I do get gored.


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[Assistant] Oh, he's a red. He's a ginger. It's John Montgomery. Kamloops. Okay, stop, slow, slow. Kamloops bike ranch? Here's your next clue. The last team to check in may be eliminated. Here we go. Let's do it. We're looking for the Kamloops bike ranch.


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[Assistant] Geez. You never know. You never know in this race. Is that John up there?


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[Assistant] We are so grateful to get this second chance, and I think that's why this loss is so gut wrenching. I'm honored to run the race a second time with my buddy, and there's no one I'd rather run it with. Sorry to see you go, but... Last hug? Bring it in, boys!


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[Assistant] We learned a hard lesson. Maps are very important. They actually show you locations. Maps are great. Hey, Canada, get more maps.


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[Assistant] So I'm going to head down there now and then we'll fly. Okay. We'll see how it goes, what the weather does. Keep us in the loop.


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[Assistant] Okay, Martin, go a little bit clockwise. Two degrees. Two degrees.


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[Assistant] Nervous now. Just gotta fly. I always get nervous before I fly. Anything can happen.


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[Assistant] The equipment on board is custom made by guys that make stuff for NASA.


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[Assistant] It's doing well. So far, everything's working according to plan. It's maintaining its hundred foot altitude. We've got good battery voltage. It's just a wait for it to finish.


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[Assistant] I've never seen that before. Not a good sign. Is the orientation on compass fine?


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[Assistant] I think it's got a strong gust. It's starting to get like beyond its capabilities.


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[Assistant] Okay, we'll go manual. Heart rate goes up.


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[Assistant] You need to know how to fly the thing manually because things go wrong. It always gets knocked around there, eh? I don't mind flying in some wind.


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[Assistant] But when you're getting up some really high wind speed, there's always a bit of nerves. Let's see how straight you can fly in this wind. I'm just going to pick a point on the horizon and go for it.


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[Assistant] We just bought the one UAV, so if the plane crashes, we go home. Doing some funkiness there. So we've got winds coming from the other direction now. 44, 45, 47, 49 knots. That's a, that's over a hundred kilometres an hour.


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[Assistant] Uh-oh. Oh, what's it doing? The curse of Antarctica.


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[Assistant] Oh, what's it doing? It's still pointing the right direction? It's drifting towards us.


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[Assistant] You're doing good. We're seeing 60 knot average wind speeds.


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[Assistant] Uh, which is very high. Most I've ever flown in is about 50 knots. Left hand turn a bit. Keep going. But yeaah, there's obviously more pressure to...


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[Assistant] Make the most of the remaining time we've got. Gonna move south a bit.


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[Assistant] And if we don't fly, they're going to be missing a large component of the data that they planned on getting. Right hand turn again. In three, two, one. I mean, it just can't handle it. There's too much wind for it.


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[Assistant] Cause it's struggling into that wind, it's using battery up faster, so we might have to land.


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[Assistant] So this dry, dusty sand gets into the motor. So we're going to try and land on this wet sand. Of course the danger with that is there's a river. So if we overshoot our landing, uh, we end up with a drink. That would be bad. The gear is not waterproof. You ready?


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[Assistant] Retract the probe, please Mohan. Okay, the probe should be retracted. Okay, good.


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[Assistant] So, like, from the angle I was standing about, there's a bit of terrain. You can see the skid mark. Bounce. Jump.


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[Assistant] That's the highest wind speed I've ever flown in, so that was exciting.


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[Assistant] Cauliflower's roasting off now. Caramel's set, I'm gonna paste that onto the cauliflower.


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[Assistant] She's a very remarkable woman. Some actors have got it and some haven't.


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[Assistant] Quite surprised she did it, really. I mean, I don't know if I should say that, but, but you know, it was going to be reasonably populist television.


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[Assistant] I think it was quite a big decision for her to do it actually. Uhm, I mean we were very, very keen that she should because we knew


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[Assistant] I knew she'd be very good in the pub, but that wasn't only it. We also knew that it would make the program smell of a certain kind of quality.


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[Assistant] That came from a funny story about one of my great aunts who was talking to a very uppity young man who she thought was rather tiresome.


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[Assistant] And he said, oh, I'm doing something for the weekend. And she just wanted to put him down. So she said, what's the weekend? And he was like,


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[Assistant] Maggie had, had not at that point, uh, become a really strong screen presence, you know, she was still more of a theatre star. But, uh, it was increasingly obvious that she had that ingredient, that sort of


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[Assistant] Intimate personality that pulls you into people's predicaments and that is the trick of


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[Assistant] She's quite sort of sardonic, uh, and takes a rather sardonic view of life, which makes you smile.


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[Assistant] But she's a with you woman, she's an intelligent woman and she has an intelligent assessment.


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[Assistant] And, you know, however much Constance is waspish whenever she opens her mouth, you're still pleased when she comes back. You know, when she's back on camera, you think, oh good, I wonder what she's going to say now.


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[Assistant] She once came up to me and she said, what is it about barmalade?


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[Assistant] Uh, and I, and I said oh well that comes from a great antipyte.


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[Assistant] And of course, she then went on to make that one of the funniest moments in the film.


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[Assistant] She doesn't much ad lib, although we did.


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[Assistant] Have one example of that in Gosford when, uh, Mabel Nesbitt came.


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[Assistant] She was really saying, look, I can be a respected, uh, stage presence and Oscar winning actor. That doesn't necessarily mean that I'm going to say no to big budget franchises. Why not? You've earned the right by this point. Uhm, you've proved yourself.


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[Assistant] Very kind of meek character really, not, uhm, particularly, uh, outspoken or eccentric or any of the things that we might expect from the, the later years of Maggie Smith. At this point she's still quite restrained and quite quiet.


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[Assistant] I always get the sense that Maggie Smith just comes in and nails it, and in a way makes it look easy, makes it look effortless. It's not, but that's how she makes it look.


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[Assistant] So you could understand how Burton and I think Laurence Olivier felt the same way at the National Theatre.


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[Assistant] They were frustrated by someone who could just outdo them so easily.


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[Assistant] She can do one-liners well. And Alan Bennett has wonderful one-liners. One-liners that might, delivered by anybody else would seem a bit weird. But, she can deliver them.


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[Assistant] If it's just almost throwaway, that's when it's funny. And for her, it just seems like that. It just seems like she's just throwing it out there, hasn't even thought about it. That's a real skill.


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[Assistant] I never suggested that. It's the kind of character in recent years, from the 80s onwards really, we have come to associate with Maggie Smith.


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[Assistant] It is all about her face in Sister Act, isn't it? The facial expressions, the look of disgust and disappointment that she has in Sister Mary Clarence.


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[Assistant] Enjoyable to see two veterans, two legends act together and just do it so breezily to make it, just to use all their years of experience and to make it look really simple and really easy.


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[Assistant] But, there's a great line in the movie where I think Alan Bennett describes her vagabond nobility. And you see that again.


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[Assistant] Even when she's playing someone so downtrodden, there is still this, this weight about her, this nobility about her, this grandiosity about her.


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[Assistant] And yet, because she was such a cultural phenomenon, I was familiar with the Dowager Countess, with Violet, Maggie Smith's character. I already knew about her.


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[Assistant] And she still steals the show even in the second movie. She's not even in it that much. Uhm, but every scene she's in, she's the one who gives the film weight. Have you told them lately?


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[Assistant] Conquered the stage, conquered the movies, it's still working, it's incomparable.


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[Assistant] Marvellous. That I should like to see, Miss May, just once.


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[Assistant] The best picture? You were there when they announced it. It came after the best actress.


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[Assistant] While some are born to feast, others spend their lives in the dark.


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[Assistant] Imagine you and a friend are strolling through an art exhibit and a striking painting catches your eye. The vibrant red appears to you as a symbol of love, but your friend is convinced it's a symbol of war.


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[Assistant] Your friend interprets global warming inducing pollutants.


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[Assistant] To settle the debate, you turn to the internet, where you read that the painting is a replica of the artist's first-grade art project. Red was her favourite colour, and the silver dots are fairies.


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[Assistant] You now know the exact intentions that led to the creation of this work.


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[Assistant] Are you wrong to have enjoyed it as something that the artist didn't intend? Do you enjoy it less now that you know the truth?


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[Assistant] Just how much should the artist's intention affect your interpretation of the painting?


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[Assistant] In the mid 20th century, literary critic W.K. Wimsett and philosopher Monroe Beardsley argued that artistic intention was irrelevant.


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[Assistant] They called this the intentional fallacy, the belief that valuing an artist's intentions was misguided.


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[Assistant] Their argument was twofold. First, the artists we study are no longer living, never recorded their intentions, or are simply unavailable to answer questions about their work.


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[Assistant] Second, even if there were a bounty of relevant information, Wimsett and Beardsley believed they would distract us from the qualities of the work itself.


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[Assistant] They compared art to a dessert. When you taste a pudding, the chef's intentions don't affect whether you enjoy its flavor or texture.


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[Assistant] Of course, what works for one person might not work for another. And since different interpretations appeal to different people, the silver dots in our painting could be reasonably interpreted as fairies, stars, or pollutants.


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[Assistant] By Wimsett and Beardsley's logic, the artist's interpretation of her own work would just be one among many equally acceptable possibilities.


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[Assistant] If you find this problematic, you might be more in line with Stephen Knapp and Walter Ben Michaels, two literary theorists who rejected the intentional fallacy.


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[Assistant] They argued that an artist's intended meaning was not just one possible interpretation, but the only possible interpretation.


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[Assistant] For example, suppose you're walking along a beach and come across a series of marks in the sand that spell out a verse of poetry.


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[Assistant] Knapp and Michaels believed the poem would lose all meaning if you discovered these marks were not the work of a human being, but an odd coincidence produced by the waves. They believed an intentional creator is what makes the poem subject to understanding at all.


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[Assistant] Other thinkers advocate for a middle ground, suggesting that intention is just one piece in a larger puzzle.


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[Assistant] Contemporary philosopher Noel Carroll took this stance, arguing that an artist's intentions are relevant to their audience the same way a speaker's intentions are relevant to the person they're engaging in conversation.


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[Assistant] To understand how intentions function in conversation, Carol said to imagine someone holding a cigarette and asking for a match.


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[Assistant] You respond by handing them a lighter, gathering that their motivation is to light their cigarette. The words they use to ask the question are important, but the intentions behind the question dictate your understanding and ultimately your response.


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[Assistant] So which end of this spectrum do you lean towards? Do you, like Wimza and Beardsley, believe that when it comes to art, the proof should be in the pudding? Or do you think that an artist's plans and motivations for their work affect its meaning?


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[Assistant] Artistic interpretation is a complex web that will probably never offer a definitive answer.


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[Assistant] Did you know that TedEd has a program dedicated to sharing and amplifying the voices and ideas of students around the world? Click here to find out more about Ted's student platform.


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[Assistant] Think about it! Evaluate it! Know what you gotta do!


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[Assistant] This is home. I worked and managed a dairy farm for years. It might be this one, Sean. One minute. Wait, look at me. Look at me. Both of these cows.


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[Assistant] And it's just absolutely stunning, stunning views.


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[Assistant] Today we're wearing skirts to honor the thousands of unreported, missing and murdered indigenous women. For our people, women are the center of communities. And so when a woman goes missing, the entire community suffers. As a man, I feel it's my duty to represent them and honor them. And what better way than to wear like an awesome skirt? Yeah.


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[Assistant] We don't want to risk bad blood with another team. We're gonna elevate.


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[Assistant] He could be anywhere, this place is like, is this him? Oh no, that's Kelly Osmore.


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[Assistant] My mother, my father, and the whole family, they were there.


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[Assistant] Yeah buddy. There they are.


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[Assistant] We should have made a move. We left the taxi without asking our guide to stay and we lost our lead.


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[Assistant] Oh my god, we just made enemies, but it's about surviving here.


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[Assistant] It's hard to focus. I'm feeling dizzy.


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[Assistant] Just locate 64. Locate 64. Oh, 64 degrees here? Wow. How does that work?


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[Assistant] We have no idea how to do this so let's just go. Let's go.


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[Assistant] We decided to do the penalty because we have no idea how to do this.


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[Assistant] Australia has no shortage of talented chefs but when we want something extraordinary, something spectacular,


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[Assistant] When we want something that makes you go, wow, in the world of desserts.


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[Assistant] There is only one person for the job.


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[Assistant] Kirsten, the dishes that you've bought us over the years have a couple of things in common, don't they? Diabolical detail.


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[Assistant] The need for absolutely razor sharp technique.


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[Assistant] Kirsten, let's put some of those nerves at ease, or maybe actually make them way, way worse. Show them what they're going to be cooking today.


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[Assistant] This recipe is a marathon. 90 minutes down, 2 hours to go.


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[Assistant] Tin. Anushka. Tati. Listen up. Two hours down. You've got one and a half hours left. Come on guys!


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[Assistant] Kirsten Tibbles, whenever you come in, it puts the fear into our three contestants who are cooking the pressure test. That dish was no different. How do you think they went?


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[Assistant] Tim, how far out of your comfort zone was that cook? Uh, it was right up there, Matt.


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[Assistant] What are you worried about in terms of, there's always a couple of nagging things.


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[Assistant] Oh yeaah. There's a resilience in the custard, great salt hit in the caramel, and that topping is delicious.


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[Assistant] It's absolutely delicious and I think it's a triumph of apple and custard.


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[Assistant] But uhm, in terms of a crumble topped apple pie with custard, that's exactly what you're getting.


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[Assistant] Obviously there are a few flaws like the caramel leaking out. Pity she hadn't sprayed the top of the chocolate. Yeah.


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[Assistant] Custard, nice clean flavour. Apple, bring some freshness with the jelly.


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[Assistant] Anushka Tati, that means it comes down to the, to review and it comes down to the dishes you cook today. Anushka, yours was the best looking apple pie of the lot, but your crumble on the top, overcooked. Tati, your crumble was also overcooked.


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[Assistant] You're also taking your caramel too far, and that bitterness overpowered the dish.


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[Assistant] That's why I'm sorry Tati. You're going home.


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[Assistant] It's just a lovely combination. I mean that's the sort of dish that, you know, everybody would love.


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[Assistant] Oh, good one. I thought you'd have bigger smiles than that. Come on! It's the best of the best immunity challenge. And it is a beauty. Very, very excited. And welcome back, Billy. Thanks. Look at these.


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[Assistant] You gotta be in with a chance, you've been in three immunities, and two of those times you won a pin. If you win a pin today, that's MasterChef history.


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[Assistant] How many eggs did you put in there? Four eggs. I always look for the shine in the folds. And then you know it's a really good shoot.


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[Assistant] Did I say too many flavours? Wow, that's a lot of flavours. Mint? It's not the first herb that springs to mind.


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[Assistant] You need to hurry Nicole. You gotta go. You've got, how long?


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[Assistant] Wow, I can feel the pressure, the walls are bending! And so they should! Ten seconds to go! Knife!


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[Assistant] Wow, I have to, I have to kind of wrench my eyes away from that dish. That looks beautiful. What is it?


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[Assistant] That is spectacular. That looks really, really beautiful. You were very emotional at the end of that. Why was that?


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[Assistant] This is only one way to help Preston, Matt Preston and that.


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[Assistant] That is utterly delicious. You're worried about the potatoes, right?


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[Assistant] Just cook. That is sophisticated, top line, best restaurant, beautiful. Like, classic and amazing. I love it.


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[Assistant] Uh, for me, it was Tessa. Just technically perfect. I just loved it. It's gorgeous. George?


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[Assistant] As George says, famous pairings. Do you want to find out what they are? Yes please.


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[Assistant] Does it get you excited? Let's start at this end, shall we? Chicken and corn. Strawberries and cream. Coriander and lime. Thyme and mushrooms. That's good already. Lamb and mint. Orange and chocolate. Tomatoes and basil. Steak and onions.


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[Assistant] Pumpkin and sage, uuuh, pork and fennel.


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[Assistant] I really like them. Remember, open pantry, garden's in play. So we're expecting great things. Phil is not to be underestimated.


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[Assistant] Ah, that's nice. I like it. Two treatment of onions too, by the look of it. Pickles and roasted.


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[Assistant] Beautifully pink. If this is Tessa's dish, she has stepped up next level presentation.


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[Assistant] A solid bit of cooking. That is really delicious. Something that looks so simple, the amount of flavour, particularly from that pumpkin puree and that lovely kind of char on the outside of the beef is just really sound and delicious cooking. I need to, I need to go out and eat this properly. I love it.


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[Assistant] If it's Point Leo, it's Point Leo. If it's Back of the House with Tessa, then that's what it is. I'll tell you what, I doubt it. Wow.


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[Assistant] So a lot of work. A lot of work. There's lots of detail in there. There's lots going on.


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[Assistant] That sauce is very aromatic, very clean, very smooth, very sophisticated like that. Perfectly cooked beef. And then lots of things that you just keep finding. Whether they're crisp shallots, whether they're a sweet and sour onion, my little pieces of crab. That is drop dead gorgeous, I love it.


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[Assistant] It just struck me, I don't think it's happened before, but it's the first time I've had two dishes, knowing Phil's food and the restaurant port there, we've all been there, and both those dishes can come out of that kitchen, do you not think? Absolutely, I mean that's great cooking. Interesting scoring.


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[Assistant] Well, what a day. All we can do, actually, collectively, is thank the food gods, because...


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[Assistant] We could eat both of those dishes again and again and again, and to be honest, the three of us, this is what we live for. So thank you so much, made our day, both of you. Billy, what was it like in the kitchen?


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[Assistant] That's what we like to hear. Okay Tessa, question is did you do it? Did you get that third pin? What did you cook?


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[Assistant] Okay, well, let's score your dish first, Tessa.


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[Assistant] Tessa, tessa, tessa. My thought honestly, when our dishes hit the table, that that was fills.


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[Assistant] Next time, a top 10 team challenge. We've invited the best diners you'll ever cook for.


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[Assistant] Unit 20. Turn on the air conditioner.


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[Assistant] A clock is an instrument that shows what time of day it is. Can you read the clock?


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[Assistant] Uh, laar, um, la.


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[Assistant] An alarm clock is a clock that you can set to make a noise at a particular time.


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[Assistant] Ra-dee-oh. Radio.


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[Assistant] Ehm, fan.


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[Assistant] A fan is a piece of equipment with blades that go round and round.


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[Assistant] It keeps something cool or gets rid of unpleasant smells. Can you turn off the fan?


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[Assistant] I earn iron.


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[Assistant] An iron is a heated device with a metal base commonly used for smoothing cloth. Can you turn on the iron?


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[Assistant] air, dr, ire, hair, dryer.


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[Assistant] A hair dryer is a hand held device that blows air which is used for drying and styling hair.


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[Assistant] Can you turn on the hairdryer?


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[Assistant] Washing machine. Washing machine.


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[Assistant] Can you turn on the washing machine?


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[Assistant] uh, ehm, puh, lamp.


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[Assistant] A lamp is a light that works by using electricity to light a room. Can you turn off the lamp?


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[Assistant] Com-pew-ter. Computer.


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[Assistant] A computer is an electronic machine that can store and deal with large amounts of information. Can you turn off the computer?


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[Assistant] Prr, in, ter. Printer.


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[Assistant] A printer is a device that can print copies of something seen on a computer. Can you turn off the printer?


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[Assistant] Vacuum cleaner. A vacuum cleaner, or a vacuum,


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[Assistant] Can you turn on, turn off?


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[Assistant] Can you turn on the radio? Can you turn on the radio?


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[Assistant] Turn on the hairdryer.


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[Assistant] Can you turn on the hair dryer? Can you turn on the hair dryer?


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[Assistant] Can you turn off the computer? Can you turn off the computer?


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[Assistant] Can you turn off the fan? Can you turn off the fan?


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[Assistant] Radio. Fan.


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[Assistant] Can you turn on the hairdryer?


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[Assistant] Yeah, no, I'm excited. Just love to cook. So uhm, I'm really excited about the challenge.


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[Assistant] No idea. Beef and onion? I guess the first thing that started to spring into my mind was classic French.


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[Assistant] As I run into the pantry, I still really have no idea what I'm gonna do.


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[Assistant] So I'm thinking that I could do something very classic, but uhm, I don't know whether that's gonna be enough to beat Tess's, so I think I have to do something different. Just gonna take a risk, do something I've never done before, and hopefully it works.


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[Assistant] That's a great, that's a great choice. My ideas of harrowing the onion in the dish? Plenty of onion, yeaah. So, uh, really gotta get it in there.


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[Assistant] I just wanna use it in as many elements as possible. He's doing that fast. So I've got four different types of onion.


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[Assistant] Nice. Fried shallots, soy sauce for texture. I'm gonna stew down some brown onions with some star anise to just make the sort of the base of the curry. That'll do it. And then I've got some white onions I'm gonna cook in a palm sugar caramel and then I'm just gonna char the green onions. Showing what onions I guess can do. Ah, smells good. I think he's got it covered.


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[Assistant] Yeah, can't really faze her. She looks happy. So that's probably a bad sign.


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[Assistant] I've got my curry cooking, it's nice and fragrant. I wanted to sort of refine the dish, now I'm just gonna French it up and add a hole in butter.


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[Assistant] Combining the whole French and Thai to sort of end up in Vietnam. Plus this butter should help emulsify any of that oil that was in there before. So I just want the sauce to be nice and smooth.


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[Assistant] Gotta start slicing into the beef and seems to have rested through really well. Oh yeaah. Now I'm pretty happy with that. Let's start plating up.


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[Assistant] Green shallots. Looks great. Some really beautiful fried shallots.


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[Assistant] The dish is looking fantastic. Really beautiful, refined, good technique. I think she did an amazing job.


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[Assistant] Oh my god, this is a disaster. I am definitely going down.


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[Assistant] I had a lovely time. Yeah, it was wonderful. It's wonderful seeing the talent that's here.


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


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[Assistant] This could be the end of our race. I just know every minute that we're in here, we are getting further and further away from the rest of the teams.


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[Assistant] We are definitely in last place. Aisha and Nikki did not leave too far ahead of us.


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[Assistant] In the previous lesson, we learned vocabulary and expressions. In this lesson, we will learn vocabulary and expressions in the classroom.


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[Assistant] R-O-O-M. Room.


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[Assistant] C-H-E is 开车的车的pin. D-U-L-E is 堵了的pin.


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[Assistant] Schedule, S-C-H-E-D-U-L-E.


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[Assistant] S-L-O-G-A-N


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[Assistant] So uhm, uh, uh, uh,


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[Assistant] We can think about it if we want to mark a certain object or place.


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[Assistant] So uhm, uh,


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[Assistant] T-e-r-e 近似 T-h-e-r-e There 是那儿的意思。


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[Assistant] So uhm, uh, uh, uh.


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[Assistant] W-O-W. W-O-W.


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[Assistant] W-I-N.


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[Assistant] All, all, all.


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[Assistant] Then we can imagine that we see the floor when we open the door.


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[Assistant] The beginning of floor is f-air, which means f-air-wide, fly.


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[Assistant] n-o-p, map, is the meaning of mop. We can imagine that when the mop is used up, it has to be hung on the top. Among them, the word map is m.


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[Assistant] So uhm, uh, uh, uh,


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[Assistant] B-U-L-L-E-T-I-N-B-O-A-R-D


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[Assistant] So, let us.


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[Assistant] For example, let's go see our new classroom. How do you say that? Let's go see.


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[Assistant] Let's close the window together. Let's...


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[Assistant] 總結一下,這節課我們學習了這些單詞。


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[Assistant] So uhm, uh,


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[Assistant] For example, let's go see our new classroom.


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[Assistant] In the next lesson, we will continue to learn vocabulary and expressions related to the classroom. See you in the next lesson.


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[Assistant] Let's go, baby! Do it for Jonesy! Anytime we travel, we put our D.I.F.J. headbands on our backpacks. So D.I.F.J. stands for Do It For Jonesy. Jonesy was our mom. She passed away from cancer when we were 14. She is definitely always with us. She's here. She's cheering us on, that's for sure.


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[Assistant] Search for John. John, John, John, John, John, John, John, John. Where is John? This is like finding John in a haystack.


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[Assistant] Maria, they got it. Mom's got it. The moms show up after us and they find John before us. The pressure's on. Okay, let's go. Okay, let's go.


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[Assistant] The dancing was fun, this is not so fun. John?


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[Assistant] John. Why aren't you John? You should be John. Be John! Mary, we gotta focus. Okay, John, John, John, John, John, John. Channel the energy, where is John? I don't know what I'm looking for. Yo, this place is huge!


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[Assistant] Ray, we gotta focus. We're definitely just missing all of them right now. Come on, John, where are you, buddy? Ray, Ray! Ray, Ray, Ray! Come on, come on, come on, come on!


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[Assistant] There's two other teams here and I'm hoping Megan can beat those guys and we can get to the map faster than them.


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[Assistant] I love my meat, I'm a bit of a carnivore, so to do a vegetarian feast, it's uhm, it's gonna be a challenge.


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[Assistant] To put up a great vegetarian dish today, it's uhm, definitely gonna put us out of our comfort zone.


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[Assistant] Talking to George about our dish, we've come up with a few elements. We wanna roast some of the eggplant.


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[Assistant] And do some eggplant chips. Have a yogurt to serve with it.


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[Assistant] I wanted to do it on the mandolin. The mandolin's sort of tearing them apart a little bit. But that wasn't working, so I need to use my knife. But it's hard to get them as thin as I was hoping.


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[Assistant] Uhm, I'll get it, I was just waiting, so...


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[Assistant] Double glad wrap. Tessa and I have never done slow cooked eggs in a sous vide machine before, so...


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[Assistant] It's a bit of an unknown. So it's gonna be a bit of trial and error to get that perfectly right, so.


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[Assistant] We're gonna have a practice run and work out how long it's gonna take. Okay, so I'm gonna bang it in.


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[Assistant] This, this is top 8. We need to show a bit of technique. It might add another nice creamy element to the, to the dish. It'll be a way to show a bit of wow factor in our dish.


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[Assistant] It's only just starting to turn white. I didn't think it was going to take this long to cook. Ah, the egg's taking a while. I think this is going to take about 45 minutes to cook all together. One egg per plate, so that would be 30 eggs that we've got to do. Well, I don't even know if 30 will fit in there, to be honest. I'm not sure if it's going to work or not.


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[Assistant] Getting these eggs in the water bath is taking way too long.


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[Assistant] This is going to take about 45 minutes to cook all together. While the eggs are going, then we can just focus on everything else. I'm only just getting my last egg in the water.


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[Assistant] I wonder if we can just carry the whole CV machine on board. This is going to be touch and go.


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[Assistant] Looking at the eggs in the water bath and these guys are way off being cooked. We realised that we need to up the temperature a little bit if they're going to be cooked in time. So we up the temperature of the water to 65 degrees.


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[Assistant] Yeah, absolutely. I'm frying my eggplant chips, and all of a sudden...


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[Assistant] My wedding ring. My wedding ring flies off my finger.


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[Assistant] Ah, here he is! Oh boy. These eggs are a logistical nightmare.


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[Assistant] I'm feeling pretty good after our cook. Worried about the eggs, but hopefully there's enough on there to keep us safe today.


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[Assistant] I'm in elimination tomorrow. Well done guys. Tough challenge.


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[Assistant] And I'm up against some really, really strong cooks in Simon, Derek and Tessa. It's uhm, it's gonna be a big day.


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[Assistant] We can't switch detours. I'm really discouraged, and I'm very curious as to who put our names.


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[Assistant] So now we're ahead of Megan and Marie. It just takes a little bit of luck to turn things around.


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[Assistant] Right there. Roblox. I'll do it. Oswald Pavilion Tea House. So, were you guys the lovely ones who one-wayed us?


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[Assistant] It was really good seeing my best friend Nicole. I've really missed her. Uhm, the dish was amazing. I mean...


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[Assistant] She was always a really good cook at home, but I feel like she's taken it to the next level.


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[Assistant] How's everyone? Good morning. Just a quick word, guys.


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[Assistant] When you go to see the demonstration, I have to memorize at least 10 to 20 sentences. When you meet your partner, do a do-si-do.


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[Assistant] That's amazing. See, it's not that big. Okay. It's big, but it's not that big. Yo. Come with us.


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[Assistant] Oh, we got it. Yes. Yeah, that's the one. Hi, hello sir.


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[Assistant] Let's go there, man. Hey, boys. Hey, man, I need your tricks. I play baseball. This is not the same with the stick.


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[Assistant] I miss my whole family like crazy, everybody. In 500 meters.


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[Assistant] We tried our best. There's no failure in trying your best.


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[Assistant] What else do you need, Tina? Uhm, we really need to check we got everything. Hello Nishiki, keep going.


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[Assistant] Can you taste those in any of this?


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[Assistant] It's no more Mrs. Nice Moms. We have tried to play this game a little too safe.


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[Assistant] It was a crazy race to the board, but I got the pen first.


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[Assistant] I have no idea where we are when lo and behold on one of the buses I see Kitchener Waterloo. Here we are in Kitchener. Right here.


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[Assistant] We're still in this. If we can get this figured out fast, then we still have a chance.


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[Assistant] It's been an honor for Amy and I to represent moms everywhere in the Amazing Race Canada. We are tough, we are smart, we are strong. And kids, we did this for you.


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[Assistant] It is so intense watching this auction. I can't believe that Simon is bidding for that, Dory. What is going on? It hasn't been one of his strengths. I just cannot read what's going through his mind.


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[Assistant] Come on Derek, don't do this. Come on, come on Derek. Come on Derek.


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[Assistant] Come on, Des. It's not too late. Come on, Derek. You can do this, darling. Come on.


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[Assistant] Come on guys, you've still got two minutes. Two minutes? Yep.


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[Assistant] Timmy, is there anything you need from us, mate? Not at the moment, but vice versa, mate. Yeah, cool, cool.


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[Assistant] We should have made a wish. We left our taxi without asking our guy to stay and we lost our lead.


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[Assistant] We're given seven diamonds and I gotta find a tiny Canadian symbol on six of them. Uh, it's a little bit tough. Trying to find a Canadian symbol.


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[Assistant] Yeah. Should we go drive back to the geology place? I guess we'll ask them.


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[Assistant] Look at me, look at me. This ain't gonna work.


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[Assistant] Okay, 64. Okay, 64. Oh, 64 degrees here. Wow. How does that work?


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[Assistant] We have no idea how to do this, so let's just go.


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[Assistant] We decided to do the penalty because we have no idea how to do this.


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[Assistant] Journey to the West, Chapter 24, The Great King Yellow Wind.


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[Assistant] Wukong and Bajie looked all around. But the Tang monk was gone.


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[Assistant] The pig started to walk away. But Wukong grabbed him.


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[Assistant] The Tang monk was slumped over the tiger's shoulder.


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[Assistant] The great king Yellow Wind was sitting on his throne.


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[Assistant] Wukong and Bajie looked all around, but the Tang monk was gone.


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[Assistant] The Tang monk was slumped over the tiger's shoulder.


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[Assistant] The great king Yellow Wind was sitting on his throne.


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[Assistant] The tiger patted his stomach and looked at the Tang monk.


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[Assistant] A small demon ran into the throne room.


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[Assistant] The tiger walked out of the throne room. The small demon followed him.


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[Assistant] Outside the cave, there was some yelling and then a crashing sound.


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[Assistant] A moment later, the small demon ran back in.


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[Assistant] Cried Yellow Wind, he stood up and grabbed a trident.


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[Assistant] He popped out his chest and stomped out of the cave. He saw Wukong.


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[Assistant] Hand over the Tang monk! Demanded Wukong.


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[Assistant] The Demon King hesitated. Go ahead, said Wukong.


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[Assistant] yellow wind knocked the monkey on the head instantly wukong grew tall


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[Assistant] Thought the monkey. He grabbed a handful of hair and blew on it.


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[Assistant] Wukong, Bajie, and all the little Wukongs tumbled down the mountain. They landed at the bottom in a cloud of dust.


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[Assistant] Only eight of you left. There's no hiding in the middle anymore. You're either at the top or at the bottom.


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[Assistant] And if you do find yourself at the bottom, because you will have a bad day, this could save you.


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[Assistant] On each of these knives is a different cuisine.


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[Assistant] That's the style that you're cooking in. Pick a knife. Don't pull it out yet. Yep. Okay. Gently. Don't cut. Ready? I say go, alright?


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[Assistant] I don't have latsi, that's fair. Like you could just throw the thing onto a barbecue, or tip some hot stock over it, and not worry about it.


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[Assistant] Thanks. Next up, Simply Spanish Simon to the tasting table.


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[Assistant] Right now, the whole of Australia have got their little notepads and pens and writing the recipe down and hopefully cooking it on the weekend.


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[Assistant] You've got all the right ingredients in there. You just need it to go in the oven and sort of make love to each other.


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[Assistant] Like a honey, ooh, like a honey joy.


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[Assistant] I think, I feel like I've got a brain freeze at the moment with the flavour. I'm not saying I dislike this.


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[Assistant] I love the texture, I really do. I think you hit the nail on the head, Gary. But I'm just asking myself the question, is corn, cornflakes, a praline, curry leaf, blackberry,


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[Assistant] Adam, I scored your dish a 6 out of 10.


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[Assistant] Adam, thank you so much for taking the time out of your busy, busy schedule. Oh, I'm glad it wasn't us George.


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[Assistant] Larissa, firstly, congratulations. Matty, two pins.


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[Assistant] Larissa, you won a pin, and what a time to win a pin. Well done.


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[Assistant] Your kitchens are set up at stops on the Q12.


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[Assistant] Top 7. I actually can't believe I'm here. I really never thought I would get this far. And I just keep kicking goals like I keep going forward. Top 5 is so close and I want it more than anything now because finals week is just around the corner.


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[Assistant] I'm going to use this beautiful baby barra. Uhm, I think it's just so stunning. And then I want to do a little vinaigrette with the bush mint. This WA produce is so incredible. I'm so happy to be here and just getting to cook in the Optus Stadium.


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[Assistant] Pan fried barramundi with a palms souffle and a palms puree and a bush mint vinaigrette.


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[Assistant] Uhm, yeaah, I do not know. I'm going to start just trimming up my fillet because I just don't know what I'm going to do here.


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[Assistant] I'm stumped right now. I just can't think of a dish to cook.


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[Assistant] I'm feeling a bit overwhelmed with everything. It's such a huge day and there's so much at stake. This never happened to me before. I'm just really flustered. I know I just need to start on some elements and pray that something comes together.


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[Assistant] The only thing that comes to mind at this stage is a bisque sauce, because I know how to make a bisque, so I'm gonna try and get it done as quickly as possible.


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[Assistant] I don't know if it's gonna work with the steak, but I don't have any other ideas at this stage.


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[Assistant] So I make the decision to just scrap the best- Psh. Disaster.


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[Assistant] I've literally had a complete mental break, like, I don't know. Take a deep breath, Nicole. Focus. You can do this.


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[Assistant] I'm really flustered. I still need the surf element of this dish, but at this stage I just can't think of anything.


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[Assistant] Nicole, it's alright. I don't know what's wrong with me. I don't know why I can't come up with a dish. You can do this. You've got great ingredients. You know how to do it.


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[Assistant] I don't know what to do, but I just need to keep going. So I'm gonna poach the rock lobster and hope that something comes together.


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[Assistant] Matt's totally right. I'm not giving up.


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[Assistant] I'm just gonna keep going, keep fighting and make the best dish I can possibly do. You can do it. I know how to do a nice butter poached garlic lobster. Looking good. Keep going.


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[Assistant] I need something to tie this dish together, so I'm gonna grab my favourite herbs, I'm gonna do a nice little salsa verde, and I'm gonna have that with a perfectly cooked steak and lobster. It's gonna be simple, but the taste and flavour will be there.


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[Assistant] Yeah, I think it's just so overwhelming. Being here and being away from family for so long and I think I just got really flustered. Um, yeah, I just wish I had a better concept to come up with.


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[Assistant] Tenderloin and rock lobster, a garlic butter sauce, and a green sauce.


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[Assistant] The judges are totally right. I just don't know what's happened today and I'm gonna try better next time and learn from this.


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[Assistant] How can we save him? That wind was too powerful.


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[Assistant] Only the Bodhisattva Lingji can stop my wind magic. Start a fire! We're having a feast tonight!


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[Assistant] So my dish today is roasted pumpkin, crispy potatoes and wheat.


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[Assistant] I'm using mainly the vegetables because it's my style of cooking and they are the ingredients that I like to play with.


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[Assistant] My ultimate food dream is to create a vegan smokehouse. Just around vegetables and fruits and grains. There's so much you can do with them.


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[Assistant] Since being in this competition, I've learnt so many new techniques. So I look at these wheat grains and I have an amazing idea to turn it into flour and make bread.


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[Assistant] So my dish today is roasted pumpkin, crispy potatoes and wheat. I'm pushing it. My mousse is done. Yum. Right, it's really nice actually. Oh, I'm finishing off my wheat grain bread.


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[Assistant] I want this bread to be quite crispy like a lavash and so I put it on the pan and I crisp them up. Wow, that's awesome.


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[Assistant] Sick. Is it crispy as? It's got wonderful flavors of brown butter and the amazing flavor of that wheat.


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[Assistant] I'm feeling it in my element. This is what I love to cook and how I like to cook it. Hopefully it's gonna have that wow factor to make my plate pop.


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[Assistant] Everything's coming together, hopefully in time. The stakes are extremely high. There's only seven of us left. We're fighting for that place in finals week.


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[Assistant] Simon, what did you cook? I cooked roast pumpkin with crispy potatoes and some wheat bread.


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[Assistant] I do very much wish I got more freshers on that dish, but it's definitely got my mind firing for ways that I could fix that dish in the future.


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[Assistant] It's a beautiful array of food. Western Australia's put on the most amazing produce for us from classic Australian salmon all the way down to beautiful little scallops. Let's go over here. I'm gonna grab the octopus. Let's try it. And my eyes are set on this veal. I'm gonna make sticky braised octopus with veal and radish.


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[Assistant] Today is all about reinventing surf and turf. That is the challenge. So for me, it's time to have some fun. Let's play with this and see what I can do. See how we go, hey.


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[Assistant] My dish today is sticky braised octopus with veal and radish. I have my octopus braising. And I've got the veal prepped. Alright, done. It's time to get on to my radishes.


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[Assistant] I did so well in the mystery box. But the comments were that I left off some freshness on that dish.


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[Assistant] My veal is resting. My octopus has been braised. I'm about to put on a hibachi.


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[Assistant] I really don't believe you'd find veal and octopus in many restaurants around Australia. So if this isn't a reinvention, then I really don't know what is. I just need to make sure that everything's perfect, because I want to be in that top spot.


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[Assistant] Crowd of seven. I can't put into words how happy I am right now. I'm crossing my fingers that I've earned my place in that advantage challenge. I wanna be cooking for that.


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[Assistant] That golden spot of finals week, so I'm crossing fingers I've done enough.


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[Assistant] Great job. Here's your next clue. Thank you.


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[Assistant] Oh my god, I am so glad that I got honey. Ooh, lavender honey.


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[Assistant] The Swan Valley is renowned for beautiful produce.


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[Assistant] My dish is going to be a burnt honey and thyme parfait, and then I'm gonna do some honeycomb and, uhm, some macadamia nuts.


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[Assistant] Aww, poor bees. She's got bees everywhere. I didn't even know that bees are attracted to honey. I thought they just make honey.


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[Assistant] I know I need to just refine it, step back and trust what I've got.


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[Assistant] So honey thyme and lemon parfait with a macadamia honey twill and honeycomb.


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[Assistant] I'm gonna use the Spangled Emperor pan-fried today, so I'm gonna get a nice crispy skin on it. I wanna do a Lemon Bur Blanc and a leek puree, keep it really quite French. I've used a lot of Red Emperor before, but I haven't used the Spangled Emperor. Ches is great and amazing with fish, but I'm not terrible with it.


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[Assistant] I start filleting the Spangled Emperor. Take your time, Nicole.


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[Assistant] I'm just gonna try and make sure I get two clean fillets off. And then I'll have a couple of pieces that I can test. Huge fillet.


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[Assistant] Filleting this isn't too bad. I'm finding that the fillet actually comes off quite cleanly.


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[Assistant] I want that top spot so bad and have my tickets straight through to finals week.


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[Assistant] Thanks, Matt. Matt seems to be really liking the idea of my dish. I feel like I'm on the right track. Good job, Nicole.


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[Assistant] Let's go Nicole, keep going, keep pushing girl. I really want to get this puree beautiful.


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[Assistant] I flip my filet over skin side up and it looks good. It looks crispy.


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[Assistant] I think my fish is cooked perfectly, but I won't know for sure until the judges cut into it. Just hope I've done enough.


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[Assistant] Braised leeks, leek puree, roasted garlic and a lemon butter sauce.


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[Assistant] I'm happy with the leeks, the puree, the garlic and the sauce and I think the fish is cooked well.


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[Assistant] At this point in the race, we're so exhausted, we're so tired.


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[Assistant] I'm assuming that we're gonna both be on the same bus, uh, but if there's an advantage that could be had between fourth and fifth, then we would give it to them.


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[Assistant] We're currently in last place, but we're confident that we're gonna make it back to the top in first.


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[Assistant] Two other teams there and one team has already completed it. So now we don't have a choice. We have to go to cutting a wedge.


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[Assistant] We realized that we have an opportunity to get out ahead.


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[Assistant] 16 kilometers to Rebecca Falls. We still have a chance. You never know in this race, right? Let's hope the girls got lost or something.


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[Assistant] Not the knees you're looking for. We won the last leg, and then here we are, the last ones to make it to the mat. There was no way to overcome.


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[Assistant] This race has taught me more about Arty than the three years we've been together. She's the strongest, bravest girl I know. She will push through anything. I hope I get to see it for the rest of my life. Another day in Thunder Bay.


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[Assistant] Getting this leg and still having an express pass makes me feel confident.


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[Assistant] Now we're ready to go. They're lined up. Let's just take a rest, man. I don't know. Yeah. Petroglyph Provincial Park.


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[Assistant] Top layer is unsalted butter, semi-sweet chocolate. Uh, middle layer is cream.


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[Assistant] Uh, oh my god, I'm blanking right now. Try again. Okay, thank you.


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[Assistant] Unsalted butter, cream, vanilla custard powder, icing sugar.


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[Assistant] I just don't feel like it's fair that we both work so hard and one of us has to go home.


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[Assistant] That was freaking awesome. In the top layer, unsalted butter and semi-sweet chocolate. In the middle layer, unsalted butter, cream, vanilla custard powder, and icing sugar.


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[Assistant] I mean it definitely adds challenge because there's a language barrier.


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[Assistant] We spend almost every Sunday peeling a whole thing of potatoes. We cook huge feasts for people. We're done. Bring it to the window. Alright, bring this.


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[Assistant] Fair minds, right? Probably just follow the signs. Yeah, fair minds. Okay. Yeah. You have to memorize the speech.