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[Assistant] Surrey is a county, Kent, Somerset, there are lots of counties and they all have a cricket team. And also there are national teams.


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[Assistant] England is a national cricket team, and then because of, sort of historical reasons, when, you know, the former British Empire, cricket became popular in former


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[Assistant] Empire countries, former colonies, which are now...


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[Assistant] Often still part of the Commonwealth, but there's no empire anymore, uh, but they still


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[Assistant] Play cricket. So the West Indies, Australia,


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[Assistant] India, Pakistan, Sri Lanka.


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[Assistant] And often those are called the test match.


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[Assistant] It's quite sort of leisurely in a way.


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[Assistant] So, that's an overview of the vocabulary, and roughly, I'm not an expert, but roughly,


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[Assistant] Who got the most runs and whoever got the most runs wins the match.


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[Assistant] That's a rough summary of the game of cricket, and we'll now have a look at some of the idioms and metaphors that come from it, which are used a lot in everyday life.


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[Assistant] Okay, so let's have a look at some idioms that are connected with cricket. And, um, appropriately, we have 11, there are 11 players in the team, and we have 11 idioms. So, let's look at the first one. So, uhm, to bowl, a googly, nothing to do with Google, but bowling, when you bowl the ball,


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[Assistant] If you bowl a googly in cricket, the bowler...


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[Assistant] You... You say something or do something unexpected and you take them by surprise. Okay. So, uhm, that can happen in any... Any context. So, okay. So, the next one.


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[Assistant] If someone says we're on a sticky wicket here, this is the wicket.


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[Assistant] The, the sticks that are in the ground, uhm, the cricket ground is grass, so if it has been raining and the ground is wet, it can be a bit sticky, a bit muddy.


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[Assistant] So, it's not... It's not a very good, uh, surface to play cricket.


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[Assistant] So, if you're on a sticky wicket, it's more difficult to play.


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[Assistant] So, if you're meeting someone for the first time and you can't quite get onto the same


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[Assistant] Wavelength, you can't find anything in common with them and you're finding it difficult to have a conversation.


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[Assistant] You could say, well, I think I'm on a sticky wicket with this person. I don't really know what to talk to them about.


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[Assistant] Or again, in any other situation that's difficult, you're on a sticky wicket. Okay.


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[Assistant] Uhm, if someone says he's had a good innings, uhm, in cricket terms, that's when the batsman is in for a long time, scoring lots of runs, and hopefully they try to get more than a hundred.


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[Assistant] If they get a hundred, it's called a century, just like a hundred years is called a century.


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[Assistant] To have a good innings means you've had a really good long time doing something.


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[Assistant] Either you might have worked for the same company...


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[Assistant] For twenty or thirty years, so you could call that a good innings.


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[Assistant] Uhm, it's even used for people, uhm...


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[Assistant] When they get older, if they live to be in their 80s or 90s, uh, they've had a really long life. Uh, you can say about them, uhm, he's... He or she has had a good innings, meaning they've had a really long life.


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[Assistant] An opp... An opp... Opportunity to do lots of things in...


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[Assistant] The length of time that they've lived. Okay.


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[Assistant] Uhm, to hit someone for six, as I explained earlier, if you hit the ball as the batsman and it goes up into the air and it lands in the crowd,


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[Assistant] You automatically score six runs without even having to do any running.


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[Assistant] So, a hit for six is a really good thing because you get six points in one action.


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[Assistant] Uh, if you hit someone for sex, metaphorically, uhm...


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[Assistant] You give them a big surprise, so it's a kind of unexpected surprise, really.


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[Assistant] I was hit for six when someone gave me a car for a birthday present, and that hit me for six.


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[Assistant] It was a very unusual thing to happen.


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[Assistant] So that sort of thing. Okay.


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[Assistant] And similarly, you can be bowled over if you're taken by surprise again. I was bowled over when somebody gave me


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[Assistant] This car for my birthday, I was bowled over.


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[Assistant] Not literally, I didn't fall over literally, but I was really surprised, so that's a similar idea.


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[Assistant] Uhm, to field a question, often politicians have to do this. They may have given a speech.


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[Assistant] And then there may be journalists or members of the public in the audience.


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[Assistant] Who are then given the opportunity to ask questions


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[Assistant] Uhm, and the politician has to take the questions and reply to them in some way. So, you remember the fielding in cricket is the people who are standing out, uh, beyond the pitch waiting to see where the ball goes, so if the ball goes in their direction,


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[Assistant] They run after it and get it back to the bowler as quickly as possible, so it's uhm...


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[Assistant] It's... It's the kind of thing that you do to keep things moving. So, to field a question, a politician has to hear the question and respond to it, so they are fielding the questions. Okay.


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[Assistant] Also, if the politician is asked a question which they can't think of an answer to, they... They could be stumped.


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[Assistant] Meaning they just don't know what to say if you're stumped.


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[Assistant] These are the stumps of the wicket, these upright three sticks.


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[Assistant] They don't know how to respond, they don't know how to reply.


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[Assistant] You know, I'm really stumped by a situation, you don't know what to do, that kind of thing. Okay.


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[Assistant] Then, if you do something off your own bat, there's the bat, it means you do something on your own initiative. You think of something.


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[Assistant] And nobody has asked you to do it, maybe at work, but on your own initiative, you think,


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[Assistant] That would be a good idea. I think I'll do that. You don't ask anybody.


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[Assistant] You just think, I'll do that, it will be helpful. So you do it off your own bat, uhm, your own initiative.


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[Assistant] And hopefully then people say, Oh, did you do that? That was useful. Thank you. Uhm, I would never have thought of doing that. Well done. So hopefully you get thanked for doing something of your own that.


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[Assistant] Unless people don't like what you've done and then you're in trouble, so...


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[Assistant] And then, you know, you should have asked first before you did that, so it was off my own bat. Okay.


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[Assistant] If you catch someone out going back to the cricket, the fielders try to catch a ball after the batsman has hit it.


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[Assistant] To get them out, if they catch the ball before it hits the ground, the batsman who hit that ball or batswoman, women play cricket too, uhm,


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[Assistant] They are then out. They've lost their place. So if you catch someone out, uh, in general


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[Assistant] Ordinary life. Maybe that person was telling a lie about something.


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[Assistant] And you might realise, ah, that can't be true because you know something else that disproves what they're saying.


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[Assistant] And maybe they say they met somebody on a certain date, but then you say, but you were on holiday on that date, you can't have met them. And oh, I'm...


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[Assistant] Then they say, oh, I got the dates wrong or something. Maybe they did. But you caught them out by proving that what they said was not true, so that's to catch someone out.


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[Assistant] To put a spin... This is very similar to bowling a googly, really. If you put a spin on something... Politicians, again, do this a lot. They might exaggerate something or give something a certain additional meaning that it doesn't really have. If you put a spin...


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[Assistant] If you spin... Put a spin on the ball, when the bowler bowls the ball, they make it spin so that...


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[Assistant] Again, when the batsman hits it, it goes in an unexpected direction. So, to put a spin on something


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[Assistant] Is to do that, to distort or exaggerate in some way. So, someone could be called a spin bowler.


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[Assistant] Or a spin doctor in politics if they put a spin on a story.


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[Assistant] They're exaggerating some aspect of it, just maybe to, if a journalist writes an article and it's designed to sell more newspapers because they're trying to suggest there's some sort of scandal or controversy,


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[Assistant] When in fact there isn't really, but they're just making something out of nothing.


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[Assistant] Which is used in politics a lot now, and in the media.


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[Assistant] And then finally, uhm, if someone says it just... It's just not cricket.


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[Assistant] Uhm, traditionally the game of cricket is meant to be a very honourable game played by gentlemen.


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[Assistant] So, they're supposed to be honest and honourable.


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[Assistant] If somebody does something a little bit deceptive, uhm...


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[Assistant] And another person doesn't like it, they say, well, you shouldn't really have done that. You shouldn't... You were telling a lie there, really. You know, it's just not cricket. You can't behave like that. You should be an honest person. So, cricket is associated with honesty.


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[Assistant] Even though there have been times when, you know...


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[Assistant] There have been dishonest things happening in cricket, but let's not go into that.


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[Assistant] So, if someone says, it's just not cricket, they mean, you know, it's not honest, you should be more honest and honourable and be, don't tell lies, tell the truth and be a respectable person that people can trust.


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[Assistant] Okay, so those are the 11 idioms. I hope that's useful. And from my explanation of roughly how cricket works, these metaphors should make more sense.


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[Assistant] And do the quiz on this subject, test your knowledge, and subscribe to my channel if you've liked this lesson. And see you again soon. Okay. Bye.


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[Assistant] And, as they delivered their best creations to the judges. That is bloody delicious.


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[Assistant] And surprise the judges with some sensational dishes.


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[Assistant] That fish we will remember for a long time. But the biggest surprise is yet to come.


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[Assistant] We're gonna do some crayfish, which has been caught just out here this morning. Wow.


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[Assistant] You can see there it's starting to get some good colour on it.


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[Assistant] My crayfish with kepper lime dressing and saltbush.


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[Assistant] Hey guys, look at the view. Oh, beautiful. That's pretty amazing. Welcome to Routenest Island. Thank you for having us.


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[Assistant] Okay guys, so what we're gonna do today, really simple dish, we're gonna do some crayfish, which has been caught just out here this morning. Wow. So it's something really local and it's simple, it's not overly complicated. And we're using a lot of the herbs that naturally go on the arnd anyway. Here's our crayfish. Oh yeah. As you can see they're pretty decent size here.


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[Assistant] So what we're gonna do, we're gonna start off with removing the tail, because that's the part we're eating today. Okay, so we just grab it. Be careful with the spines underneath, because they're quite sharp. Let's give it a bit of a twist.


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[Assistant] Now from there to remove this bottom flap, that way you're going to be able to remove it in one piece. It'll look really pretty on the plate and it will cook really nicely. So we start off by cutting down the side, watching out for those spines. Try not to cut down too far through the flesh.


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[Assistant] Then as we pull that flap up, cut the bottom part off. And you can see there, you can hold the shape of it all the way down to the tail. Right underneath it. Try and pull out one piece. Try and keep right to the end.


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[Assistant] We need to do it that way. You're left with all the good bits. So you can see there.


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[Assistant] Now with this, we don't want to waste this, because then we can show people that it's something that is fresh, and it's actually a good way to plate it as well.


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[Assistant] Okay guys, so the next step here I've got a couple of skewers that I've soaked in water for a few hours. The reason for that is so that when it goes on the charcoal it doesn't burn. Now I like to put two in here, and what that does is when it's cooking,


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[Assistant] It doesn't curl up too much. It allows you to get something on the plate that, you know, looks really good. So in the restaurant, this is how we would prep them up for service. And then we have them ready to go.


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[Assistant] Now the reason I'm doing that is obviously it's very delicate flesh. We don't want to wreck it at all. So we do 54 degrees for 40 minutes. That gets it just perfectly cooked. So I've got the crayfish in a bag. 50 grams of unsalted butter as well.


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[Assistant] And then the last part is a fermented mix of nori paste, yuzu peel, and a little bit of chilli as well. We don't need to add any other seasoning. There's no other salt, no other pepper. It just perfectly seasons.


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[Assistant] Okay, so that's sucking all the air out. So I've got the water at 54 degrees. In we go for 40 minutes.


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[Assistant] Okay, now the next stage is really simple. All we've got here, some olive oil, some of our kefir milk, which is something we make ourselves.


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[Assistant] And also with the samphire as well. So all of those grow on the island so it makes sense to use them here. A little bit of salt, not too much because we've got the salt bush in there. One shallot. And 15 grams of good quality Dijon mustard.


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[Assistant] Let it sit for a couple of minutes and then strain it out just so we don't have any chunky bits in there.


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[Assistant] Okay guys, so now that's done, we'll just leave that for a few minutes. The next part, to use a little bit of saltbush as well.


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[Assistant] We've got the crayfish which is very rich and with that kefir milk dressing it's going to cut through it. I also used to like a little bit of saltbush as well, just to add a textural element, gives a little bit of crunch as well and it nicely seasons it without adding anything too artificial as well. So with these I like to deep fry them 175 degrees, normally looking around 20 seconds, just till it stops bubbling.


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[Assistant] And then we'll leave it to drain a little bit, and then we can just pull them off as we need them just before we serve. If we do it too early, then they go all soft, and then it's just like horrible leaves.


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[Assistant] No, all we did was washed it, just to make sure there's no sand in it, any dirt, anything like that. But otherwise, just as is. And that's part of the reason why we strain it off, because otherwise the texture is not very nice in your mouth.


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[Assistant] Okay, so we can see the saltbush before.


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[Assistant] And after, and then these crispen up really nicely, and you just break them over, they end up quite nice. Beautiful.


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[Assistant] So the next stage is our crayfish is ready. So that's been in there for 40 minutes.


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[Assistant] Now the liquid is that nori paste in the butter and also some of the natural juice from the crayfish so we want to keep that.


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[Assistant] And that's what we'll use for that final dressing.


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[Assistant] So, crepe it out. So you can see there, with the two skewers in it, it's held it in the right shape, and it's worked out very well. So at this stage, what I like to do, one of my favourite things, is cooking over charcoal. Okay, while we're doing that, we'll take this dressing,


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[Assistant] So we check that. You can see there it's starting to get some good colour on it. Just keep it there for a little bit longer.


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[Assistant] So we've got that dressing there ready to go. Now that crayfish tail we had before.


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[Assistant] It's a beautiful thing, so it's a shame to waste it. Might as well use everything.


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[Assistant] Alright guys, so plating up, really simple. So we start off, bit of the sauce on the bottom there. We've got our tail.


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[Assistant] Now we don't want to waste any of this crayfish at all. You'll notice we haven't put any salt, any pepper. It's all coming from that dressing that we put in the bag. Straight in.


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[Assistant] So this one, because it's got the flavour of the crayfish in it as well, it just really goes. Off it. It'll be around the outside. Seriously.


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[Assistant] Lyris is one point ahead after the mains, but her marangs have collapsed, her sorbo is frozen rock solid, and I'm worried that that lead might be slipping away.


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[Assistant] The promise of that, you know, bright, blingy immunity pin, huh? Gives you goosebumps, doesn't it?


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[Assistant] Now remember, this year, there are three mentors for immunity challenges. And each week, you won't know who it's gonna be.


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[Assistant] This immunity challenge is going to be fabulous. Any one of them could win that pin today.


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[Assistant] You have 45 minutes to bring us your best fried chicken and dipping sauce. You've got an open pantry, gardens in play, winner gets that all important shot at the immunity pin. Are you ready? Yes. Your time starts now.


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[Assistant] Four completely different approaches. Four completely different results. Can't wait to get started. First up, Tessa.


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[Assistant] Great fried chicken, can't criticize it, I mean it's super moist, super crispy and really well seasoned. It's really delicious, so well done.


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[Assistant] You know what was funny? About five minutes ago Tess is feeling pretty good about this. And right now...


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[Assistant] Super crunch, like unbelievable. Love that gochujang, that Korean spicy sauce, the sesame seeds.


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[Assistant] I would not be able to stop eating berries. It's just addictive. Salty and addictive.


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[Assistant] So this is how it's gonna work. Tessa, Derek, you're gonna have 75 minutes in this cook. Max, because you're the professional, slight disadvantage, you only get 60 minutes.


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[Assistant] You also won't know what you're going to be cooking until your time starts. We'll be tasting your dishes in a blind tasting as usual.


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[Assistant] So we'll have no idea who's cooked which dish. So Max, it's time for you to head to the storeroom. Off you go. Thank you.


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[Assistant] Well we're really completely in the dark on this one, aren't we? An interesting challenge though. It's tough isn't it at this point, so early in the competition.


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[Assistant] That is spot on. I love every little element there.


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[Assistant] Well at this stage, what would you say the key ingredient is? We're up to two, it's obviously orange. We're talking about...


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[Assistant] Bit too bouncy for me. Great flavour of orange. I would say this is a contestant and I'd say they've tried hard.


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[Assistant] There's a little dacquoise on the bottom, you know, like a nut, uh, driven meringue.


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[Assistant] And then that crumble I think is the same biscuit that, you know, has been scattered on the plate. It's a bit kind of dry and a bit, you know, bitty, yeaah.


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[Assistant] Smell, it's far more than just orange. Let's get that dressing on and let's see.


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[Assistant] Alright. Who cooked the pork dish?


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[Assistant] So Max, that means you cook the kingfish? That's right.


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[Assistant] And Max, thanks so much for coming in, putting yourself out there, and we want to see you again. Because you actually can't leave this kitchen now and not go, I want to come back and do it again. I'd happily come back.


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[Assistant] Why do our teeth turn yellow? Cause our teeth need some color in their lives. Nah.


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[Assistant] Our teeth basically consist of three parts. The outermost part is enamel. Enamel is white in color. Beneath the enamel, there is dentine. It is yellow in color. Then comes the part called pulp, which has blood vessels and nerves. Is this the same pulp found in our fruit juices?


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[Assistant] Nooo. Please concentrate.


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[Assistant] However, did you know that some people's teeth are naturally yellowish? This is because in such people, the layer of enamel is thin. Causing the yellow color of the dentine to appear more clearly and thus, making their teeth appear naturally yellow.


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[Assistant] Come on guys! Six minutes to go! Push! Come on! Crispy chicken! Delicious chicken! We want it all! Come on!


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[Assistant] I would say just a little bit of everything. I've had experience in French. My background's Italian. Uhm, worked with Adam at Shiboshou, which is more Japanese.


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[Assistant] I am feeling under pressure cooking against Derek and Tessa because I do want to show them who the chef is and who the contestants are. Fish. What have we got fish-wise? Sweet. I decide to go with kingfish.


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[Assistant] The fish will be providing a little bit of that seafood flavour without dominating the orange.


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[Assistant] The oranges aren't something I'd usually use, so they stitched me up a little bit there.


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[Assistant] I'm gonna do like a little ceviche, I reckon, of kingfish, uhm, with the orange juice, and there'll be a little bit of orange zest in there as well. Uhm, I've got some seaweed, I'll make like a little seaweed oil, and then I'm gonna toast some hazelnuts off for a bit of texture.


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[Assistant] And make that the star, with the kingfish working more as a texture, I think they'll love that.


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[Assistant] Are you nervous, Max? With you lot watching me, I am.


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[Assistant] I'm making some fish with orange zest, kombu oil and orange sauce on the side. How you guys going over there? Yeah, we're good mate. Killing it?


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[Assistant] So far I've diced the kingfish. I just tasted the kelp oil, it's very nice.


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[Assistant] The final source, predominantly orange. But just to boost the acid, I've added a little bit of lemon.


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[Assistant] Um, and some kelp oil involved. It's almost like a vinaigrette. Cause I'm not cooking anything. It has to be very well balanced. Textures have to be right. Flavors have to be right. Yes. There can't be any, any trip up, so.


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[Assistant] Nice. Nice. I reckon you're in a bit of trouble, Max. I think I'm stuffed.


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[Assistant] I don't want it to cook before it gets to the judges, which is why I've served the sauce on the side. There'll be little pops of this and that throughout each mouthful, which will hopefully get the judges like, quite excited.


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[Assistant] Derek and Tessa did a credit to themselves today. One or both could beat me.


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[Assistant] Derek and Tessa should be very proud of themselves and give themselves a massive pat on the back. I would definitely have them working in my kitchen at the pot.


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[Assistant] It's the kind of dish that you can serve a lot of in a big tray and it still looks really great. It's normally a crowd pleaser.


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[Assistant] Have you met Mrs Jones yet? Yes, I have. When did you meet her? I met her two weeks ago.


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[Assistant] Have you met Mrs Jones yet? Yes, I have. When did you meet her? I met her two weeks ago.


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[Assistant] Has the boss left yet? Yes, he has. When did he leave? He left 10 minutes ago.


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[Assistant] Has the boss left yet? Yes, he has. When did he leave? He left 10 minutes ago.


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[Assistant] Have you had breakfast yet? Yes, we have. When did you have it? We had it at half past seven.


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[Assistant] Have you had breakfast yet? Yes, we have. When did you have it? We had it at half past seven.


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[Assistant] Has she found her pen yet? Yes, she has. When did she find it? She found it an hour ago.


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[Assistant] Has she found her pen yet? Yes, she has. When did she find it? She found it an hour ago.


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[Assistant] had, here, heard, heard, leave, left, left, lose, lost, lost, make, made, made, made, met, met, send, sent,


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[Assistant] Send, sweep, swept, swept, tell, told, told. Lose, lost, lost, make, made, made, made, met, met. Send, sent.


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[Assistant] Sent, sweep, swept, swept, tell, told, told.


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[Assistant] Your very first mystery box.


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[Assistant] Welcome back to the MasterChef kitchen, and you would have seen as you walked through the door, your very first mystery box.


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[Assistant] Today's mystery box is a very special one. Each of us has chosen three ingredients, three of our favourite ingredients, to go under that box. Want to see what they are?


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[Assistant] What about you? Uh, obviously I chose the splash guy. All good meals have chicken right at their centre. Mango? God's fruit. And tamarind. Tamarind is my new sour favourite. But also, place to the sweet too.


[User] Please transcribe this text

[Assistant] I think that's a pretty good combination. Yeah, really nice. I think I'd probably go with a mango. You know, a mango tart or a tatin. Use the tamarind and the fish sauce together. Really lovely. There's so many options and you can show your skill. But we're only tasting five, but I'm looking forward to it, because I'm hoping they're going to be fabulous.


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[Assistant] Remember, you don't wanna go into the second round, so you gotta make this dish count. You gotta make this dish the winner. One hour to go. Come on guys, let's go. Let's get a wriggle.


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[Assistant] The five dishes that we're most excited by.


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[Assistant] Whoever cooks the best dish goes straight into this week's immunity challenge. Not bad, huh? First up...


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[Assistant] It's a great plate of food. And fish sauce caramel, unanimously one of our favourite things, we all love it.


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[Assistant] You've got sweet, you've got sour. There's the taste of the char and the grill. I love the Brussels sprouts. Deep fried. My goodness, they taste good.


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[Assistant] I'm loving the presentation. There's lots of interest in there.


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[Assistant] Freshness of that mango sorbet against all the stuff underneath. So the caramel, that tamarind crumble is delicious.


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[Assistant] Do you know what? That is what chicken dinner dreams are made of. That is just so jam-packed full of flavour. It's a real pleasure to taste it. That means a lot to me. Well done, Abby. I love it.


[User] Please transcribe this text

[Assistant] Well that brought the mood down, didn't it? And we were just saying, you've had a great time so far. Now the reality hits. This is the MasterChef kitchen, and you have to fight for your position. Tim?


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[Assistant] All eyes on you and that very shiny immunity pen. You have a decision to make. You can either cook and run the risk of going home.


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[Assistant] So Tim, what's it gonna be? You either play the pin and join Abby, or you keep the pin and you cook with everyone else.


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[Assistant] It's only the second week. It's okay. It's gonna take time. So what are you gonna make?


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[Assistant] That's what we call a different approach. It's not always the size that counts, George. No, it isn't.


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[Assistant] Sandeep, what's happening? Hi guys, hi George. You just cooked the tail.


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[Assistant] So a kathi roll as in a flat bread with something spicy and interesting in the middle. Could be egg, could be chicken, could be...


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[Assistant] Got the roll. That looks awesome. Can we have 20 please? I would love to make 200 of these gary's discos, right?


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[Assistant] I'll tell you something, when you walk through those doors, you never quite know what's gonna happen in the MasterChef kitchen. And we can see the stress on your faces today. And you know what? Get used to it. Because this is what it's like every day. First dish we'd like to taste belongs to...


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[Assistant] If you're in a top restaurant, you'd be chuffed to get that. Like, we couldn't cook that any better. We don't have favorite contestants.


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[Assistant] I think it's really good. It is what it is. You order it on the menu, it maybe hits the table and you go, well it looks a little plain, but it's beautifully cooked inside. It's an absolute celebration of the Marin. Thank you. Well done, Blake.


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[Assistant] You've reinvented the khaki role on behalf of every Indian that's watching. Well done.


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[Assistant] I've learned something today, fellas. I don't like steak and blackberries. You know, in my world, they are never gonna go together.


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[Assistant] Uhm, I don't think it's very good. I think the steak's overcooked.


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[Assistant] It doesn't have one flavour that jumps out and says, I'm delicious. So then we've got a big problem. Keep your fingers crossed.


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[Assistant] Well done you three, you made our day. But now for the hard bit.


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[Assistant] The four least successful dishes. If I call your name, please step forward. You are in the bottom four. And we are sorry to say one of you is about to go home. Yosra.


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[Assistant] The final person in the bottom four is... D.


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[Assistant] Not a good day in the kitchen for any of you. But, by a very narrow margin, the first person to leave the competition


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[Assistant] If you've watched the news or followed politics, chances are you've heard the term Orwellian thrown around in one context or another.


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[Assistant] But have you ever stopped to think about what it really means or why it's used so often?


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[Assistant] The term was named after British author Eric Blair, known by his pen name, George Orwell.


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[Assistant] Because his most famous work, the novel 1984, depicts an oppressive society under a totalitarian government, Orwellian is often used simply to mean authoritarian.


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[Assistant] But using the term in this way not only fails to fully convey Orwell's message, it actually risks doing precisely what he tried to warn against.


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[Assistant] Orwell was indeed opposed to all forms of tyranny, spending much of his life fighting against anti-democratic forces of both the left wing and the right.


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[Assistant] But he was also deeply concerned with how such ideologies proliferate.


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[Assistant] And one of his most profound insights was the importance that language plays in shaping our thoughts and opinions.


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[Assistant] The government of 1984's Oceania controls its people's actions and speech in some ways that are obvious. Their every move and word is watched and heard.


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[Assistant] The population is inundated with a constant barrage of propaganda made up of historical facts and statistics manufactured in the Ministry of Truth. The Ministry of Peace is the military. Labor camps are called joy camps.


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[Assistant] Political prisoners are detained and tortured in the Ministry of Love.


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[Assistant] This deliberate irony is an example of doublespeak.


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[Assistant] When words are used not to convey meaning, but to undermine it, corrupting the very ideas they refer to.


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[Assistant] The regime's control of language goes even further, eliminating words from the English language to create the official dialect of Newspeak.


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[Assistant] A crudely limited collection of acronyms and simple concrete nouns, lacking any words complex enough to encourage nuanced or critical thought.


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[Assistant] This has an effect on the psyche Orwell calls doublethink, a hypnotic state of cognitive dissonance in which one is compelled to disregard their own perception in place of the officially dictated version of events, leaving the individual completely dependent on the state's definition of reality itself.


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[Assistant] The result is a world in which even the privacy of one's own thought process is violated.


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[Assistant] Where one may be found guilty of thought crime by talking in their sleep.


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[Assistant] And keeping a diary or having a love affair equals a subversive act of rebellion.


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[Assistant] This might sound like something that can only happen in totalitarian regimes.


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[Assistant] But Orwell was warning us about the potential for this occurring even in democratic societies.


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[Assistant] And this is why authoritarian alone does not Orwellian make.


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[Assistant] In his essay, Politics and the English Language, he described techniques like using pretentious words to project authority or making atrocities sound acceptable by burying them in euphemisms and convoluted sentence structures.


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[Assistant] The words you see and hear in everyday advertising have been crafted to appeal to you and affect your behavior.


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[Assistant] as have the sound bites and talking points of political campaigns, which rarely present the most nuanced perspective on the issues.


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[Assistant] And the way that we use ready-made phrases and responses, gleaned from media reports or copied from the internet, makes it easy to get away with not thinking too deeply or questioning your assumptions.


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[Assistant] So the next time you hear someone use the word Orwellian, pay close attention.


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[Assistant] If they're talking about the deceptive and manipulative use of language, they're on the right track.


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[Assistant] If they're talking about mass surveillance and intrusive government, they're describing something authoritarian, but not necessarily Orwellian.


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[Assistant] Language is the currency of politics, forming the basis of society from the most common everyday interactions to the highest ideals.


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[Assistant] Orwell urged us to protect our language, because ultimately, our ability to think and communicate clearly is what stands between us and a world where war is peace and freedom is slavery.


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[Assistant] Alright, then why don't you spray some oxygen on the papers?


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[Assistant] Now, paper is primarily made up of wood. Wood is made up of cellulose and lignin.


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[Assistant] Now, these two components which are present in paper are susceptible to oxidation. That is, when they are exposed to air, they are likely to combine with oxygen. Causing the color of paper to change from white to yellow.


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[Assistant] But did you know that newspapers turn yellow relatively quickly as compared to books?


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[Assistant] This is because there is more lignin in newspapers than in papers made for books. Lignin is more susceptible to oxidation as compared to cellulose.


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[Assistant] Hence, newspapers turn yellow faster than papers of books.


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[Assistant] No, no. It will not happen immediately. It will take some time.


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[Assistant] Huh? Huh? Look, I told you earlier. Do you know why this happened?


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[Assistant] This happened because of oxidation. Do you know what oxidation is? It is a process in which a substance gains oxygen.


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[Assistant] When the copper statue was exposed to moisture and air for a long period of time, it started to get oxidized.


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[Assistant] The green layer of color appeared because of a number of chemical reactions that took place when exposed to moisture and air. This green layer formed is called patina.


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[Assistant] No, no, don't worry. Patina does not damage the statue. Patina is just a layer on top of the metal. It protects the copper beneath from further oxidation.


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[Assistant] This is because you used hard water to clean your clothes. Do you know what hard water is?


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[Assistant] Hard water is the water which contains high amounts of minerals. Such as calcium and magnesium, in the form of ions.


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[Assistant] Oh. When we apply soap, it reacts with the calcium and magnesium ions of hard water to form insoluble precipitate called scum.


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[Assistant] Topic, Archimedes Principle. Why do we weigh less than water? Hey, looks like you have gained a lot of weight. Come on, let us check your weight. You weigh 132 pounds.


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[Assistant] Alright, don't get stressed. Check your weight in water.


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[Assistant] Look, it is much lesser. Do you know why you wade less in water?


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[Assistant] Archimedes Principle is a fundamental truth which states that an object fully or partly immersed in a fluid experiences an upward force called buoyant force which is equal to the weight of the fluid displaced by it.


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[Assistant] It went over your head, right? No worries. Let me explain.


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[Assistant] Hence, the weight of our body always acts downwards, whether we are on ground or in water.


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[Assistant] However, according to Archimedes' principle, when we are in water, we experience an upward force. That is, buoyant force which is equal to the weight of water displaced by us.


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[Assistant] This upward force cancels a portion of our weight, causing us to weigh less in water.


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[Assistant] Jump in the water and push the water backward with your hands. This will help you to move forward towards the shore.


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[Assistant] No! You are not pushing the water backward!


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[Assistant] To understand this, you need to learn about Newton's third law of motion.


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[Assistant] Oh. Newton's third law of motion states that, for every action, there is an equal and opposite reaction.


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[Assistant] Nah, not that action. Wait, let me explain.


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[Assistant] We apply force and push the water backward with the help of our hands. This is action. In response to this action, the water pushes us forward with an equal force. This is reaction.


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[Assistant] Topic, convex mirror. Why is a convex mirror used as a rear view mirror?


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[Assistant] Wow, what an amazing car. But your rear view mirror is missing. Huh?


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[Assistant] This is because the concave mirror will magnify the object and we will see a very enlarged image.


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[Assistant] Thus, we require a mirror which gives us a wider view of the vehicles behind us.


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[Assistant] In this case, a convex mirror proves to be the right choice. This is because a convex mirror forms a highly diminished image, thus making the traffic look much smaller. As a result, we can see a large number of vehicles in a very small mirror.


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[Assistant] The night is quite cold and you have worn cotton clothes.


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[Assistant] Look, you're shivering. At least now wear some woolen clothes.


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[Assistant] Both wool and cotton are bad conductors of heat. As in, they do not conduct or transmit heat to the surrounding.


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[Assistant] Now, since air is a bad conductor of heat, woolen clothes containing more air do not allow much of our body heat to escape into the atmosphere, thus keeping us warm.


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[Assistant] Hey, that is not the actual position of the star.


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[Assistant] See, I told you. Do you know why this happens? Huh?


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[Assistant] Atmospheric refraction is the refraction or bending of light caused by the Earth's atmosphere.


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[Assistant] It went over your head, right? No worries. Let me explain it to you in detail.


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[Assistant] In the earth's atmosphere, the air closer to the earth's surface is denser due to gravity.


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[Assistant] This forms different media of air. The layer of air closer to the Earth's surface forms the denser medium, while the layer of air higher up in the sky forms the rarer medium.


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[Assistant] Now, when the light of a star enters our atmosphere and passes from one medium to another, atmospheric refraction takes place and the light bends. When this light reaches our eyes, our eyes trace it backward as a straight line. Due to this, the light appears to come from a higher point. Hence, the star seems to be higher than it actually is. Topic, gravitational force. Why do you weigh less on the moon?


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[Assistant] It is not possible. You cannot fly on earth. Please listen.


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[Assistant] Look, I had warned you. Now, why don't you try the same activity on the moon?


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[Assistant] Bingo. You are right. But do you know why?


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[Assistant] This is because gravitational force is directly proportional to the mass of an object.


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[Assistant] Greater the mass, greater will be the gravitational force exerted by it and thus, more will be our weight.


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[Assistant] No, don't use the blunt knife. Use the sharp knife.


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[Assistant] Look, the apple gets cut very easily. Confused, right? Let me explain.


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[Assistant] As a result, the force of our hand falls over a larger area of the knife producing less pressure. Hence, it is difficult to cut with a blunt knife.


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[Assistant] I think my chances today are pretty good at the judges wanting to taste my dish. They seemed interested when they came around. I'd love to win this challenge, like going straight through to immunity. Saw Tim go through it last week. It just looks like an awesome fun time. I'd love to have that experience myself.


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[Assistant] Another mystery box. I was really pumping myself up for an open pantry for an invention test.


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[Assistant] I'm making a chocolate creme brulee and blackberry sorbet.


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[Assistant] When the judges eat this dish, I want them to experience the richness of the chocolate and then the cooling nature of the sorbet. They need to work as quickly as possible because both the brulee and the sorbet need a lot of time to cook and set, so I've really got to power through it.


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[Assistant] About to put the creme brulee in the oven. Should take about 45 to 50 minutes.


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[Assistant] I'm working on my blackberry sorbet. I start pureeing my blackberries, making sure that they're silky smooth. I want no little blackberry kind of seeds in my sorbet.


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[Assistant] Open my oven, and there's just smoke billowing out. My chocolate's oil. It's burnt.


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[Assistant] I burnt the soil a little bit. Sorry. Don't have time to make this again.


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[Assistant] Quickly think of maybe using some of the twill as something to put the sorbet on. So grab a piece of twill and grind that up and I've made a soil.


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[Assistant] Couple of ambulance failed, maybe trying to do a little bit too much. Hopefully the chocolate creme brulee is cooked perfectly. I'm not going home today, no way.


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[Assistant] Walking my dish up to the judges and I'm feeling really worried.


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[Assistant] Okay. And, and what about that crack George? If the creme brulees aren't cooked properly, then I'm definitely in the bottom.


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[Assistant] So what are you doing today? Uhm, I'm making king oyster mushroom scallops. I really, really want to get an apron today, cropping for it.


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[Assistant] I spent a lot of years working behind a bar. You learn to deal with everyone kinda yelling at you and being around.


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[Assistant] I work in a brewery. Yeah, super fruity. Dank. Dank. Very dank. I love beer and I love my job.


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[Assistant] But I really crave the creativity that you get from making food. When I cook, I really feel at peace.


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[Assistant] For the second time, uh, one sister and two sisters.


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[Assistant] Risking that Helena's gonna have the twins during the competition. But, she's incredibly supportive.


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[Assistant] I'm saying that this is a scallop dish, but there's actually no scallops in it.


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[Assistant] Kyle. How did the cook go? Uhm, quicker than I would have expected.


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[Assistant] I think that I've just been prodded by my fiancé for a little while and uhm, I think I'm ready.


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[Assistant] King oyster mushroom scallops with edamame puree, tamarind and apple gel around it. Scallop dish.


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[Assistant] Ah, pescatarian. Yeah, so I do, I do eat scallops. I love scallops.


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[Assistant] Uhm, I love vegetables. I just think that they need to be hered a little bit more. You know, they can look beautiful and it's got flavour. And I think that you don't need a big piece of protein or something in the middle.


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[Assistant] She is a stunning woman and she makes beautiful food.


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[Assistant] It's something that I eat every Christmas with my family. It's just honest, good food. So I hope she'll like it because I think that's what she's about.


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[Assistant] Vanilla. It's got a really strong hit of vanilla. Ah, there's not a lot of pistachio going on. Where are pistachios? I don't think there's enough.


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[Assistant] There's a lot of elements going on, but I'm not sure what the dish is, and I can't see a lot of pistachio happening.


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[Assistant] That, uh, was a lucky, uh, accident. Why are you two arguing? Grubby was, uh, helping me with an important...


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[Assistant] Well, I, uh, yes, I, uh, uh, suppose I do.


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[Assistant] Perhaps a more scientific remedy would be in order.


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[Assistant] What would that be, gimmick? A mustard plaster. I'll have this prepared in a jiffy.


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[Assistant] Ooh, I don't like the sound of this one either. First, a pinch of this, and a little dab of that, and a smidgen of this. Sounds delicious. Now, all we need is my special ingredient. That should do it. Hehehe. Remove the blanket, Elby.


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[Assistant] It's like we're the three teachers at the start of the school term, isn't it? Welcome to the MasterChef kitchen for your very first proper cook in this hallowed place.


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[Assistant] We love stuff at the start of the competition that's got a really strong identity. So whatever you do, you've got to drive loads.


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[Assistant] Yeah, I think their curries are delicious. Well, be careful, because he knows what you're cooking.


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[Assistant] What are you doing? I'm doing Portuguese egg tarts. So you've got to nail that pastry. Yeah. You've made these before.


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[Assistant] Wow. Talk about a United Nations of cooking. That was spectacular. And I think the three of us when we walked in this morning went, oh my goodness, we gotta taste 24 dishes. Now we're going, oh my goodness, we gotta taste 24 dishes. Because I think there's some crackers out there.


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[Assistant] Thanks George. All those things that you told us about, the bench, you know, the goat's cheese mousse, the pumpkin, the lamb chops and the walnuts. We thought there was one too many things there, but in fact, they all work brilliantly together. Very, very good job. Well done. Thanks very much.


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[Assistant] I like these kind of dishes, so I mean this classic French cooking.


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[Assistant] You know what's lovely about every single one of those elements on there, is they've all got an identity. You know, you get that coconut, chilli, lime, this dahl with the flavour of curry leaf and this beautiful curry, these coconut roti


[User] Please transcribe this text

[Assistant] That flavor of the cooked cream, the stout, is just brilliant. And I don't really care that it's melted because it tastes fabulous. It's a great dessert.


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[Assistant] Still a bit of a shock seeing them all here, isn't it? Start of a new year, amazing stuff. It's been a long day. A lot of eating, but so enjoyable. We are three very happy judges.


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[Assistant] A great day of cooking and I think for you a great day of learning. Keep cooking like that.


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[Assistant] So what I'm doing today, I'm doing Jin Hua's sponge cake with palm sauce and tongue.


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[Assistant] Just to give that few minutes set and to hold the structure. I'm hoping clams are gonna come through.


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[Assistant] This is pistachio ice cream, pistachio praline, pistachio crumb, and pomegranate rose water coulis. From the beginning I was really


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[Assistant] Thanks Jess. I think I've got a handle on the juice. Simon set it up pretty clearly.


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[Assistant] Mango bavar with white chocolate, mirror glaze, and shortbread.


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[Assistant] Curtis just works so efficiently, he's so fast, it's really impressive to watch.


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[Assistant] Bomb Alaska. Oh my god, wow. It's crunch time and I need to fight for it.


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[Assistant] Feeling really nervous. Hello Nicole. Hey Dee. I'm up against Nicole and Yosra. I know they're really good cooks. It's going to be really hard to compete with them. But now it's crunch time and if I want to be in the competition, I need to fight for it.


[User] Please transcribe this text

[Assistant] I've been to Darren's Birch and Perch's in Melbourne. I've seen his dessert.


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[Assistant] I've gone through his cookbooks. I'm pretty sure it's going to be a complicated set.


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[Assistant] Reading the recipe, I'm thinking 2 hours and 15 minutes is not much time to make this dish. Go team! There's a lot of frozen element that all needs to be set perfectly before I put the meringue on the top. I'm just going to move fast to get this on the plate.


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[Assistant] Today is a pressure test elimination and we've got 2 hours and 15 minutes to create Darren Purchase's Bombay Alaska. The least impressive dish will be going home.


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[Assistant] I have to redo my own glaze for the salted caramel ice cream.


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[Assistant] The clock is ticking under this much of pressure. It's really hard to focus. I'm taking a moment to get my head clear.


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[Assistant] I checked the recipe again, just rethink everything, but I'm not gonna give up. I'm just gonna redo the ice cream.


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[Assistant] I've made Baba Alaska before for my husband's 40th and it was really good.


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[Assistant] My husband is really supportive, really pushes me to achieve my dream, to have my own cooking school.


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[Assistant] He encouraged me to be in


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[Assistant] So I don't want to let my husband down. If I don't get distracted by all the things that going around me, I can do this dish.


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[Assistant] At one point I thought, I can't do it, I can't take the pressure. But I thought about my family and uhm, even if I had to go home today, I'm really proud of myself. I've got something on the plate and it looks really good.


[User] Please transcribe this text

[Assistant] I feel really relieved. Got all the element in the dish. Pretty happy about the sorbet and the meringue, but I'm concerned about the salted caramel ice cream because I've did it within 10 minutes.


[User] Please transcribe this text

[Assistant] I'm not sure set or right whether the textures are there. The dish looks really pretty on the plate.


[User] Please transcribe this text

[Assistant] I thought one minute it's gonna be, no, I can't get anything. I'm like, no, I'm going home. And then one minute I thought, no, I'm just gonna push it. Cause uhm, even when I came from Sri Lanka to Australia, uhm, 10 years ago, I came by myself. So I had to do everything by myself. So I thought, that's really hard. This is like, you gotta do it. You gotta do it.


[User] Please transcribe this text

[Assistant] Because I love cooking and I've just watched The MasterChef over and over again every year thinking that one day I will be there.


[User] Please transcribe this text

[Assistant] I want to have my own cooking school showcasing Sri Lankan cooking and also different techniques.


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[Assistant] I wouldn't say I'm disappointed, but it is sad that I didn't get to stay in the competition for a long time. Bye Dee.


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[Assistant] I managed to do some really good dishes for the judges. I'm really happy about that.


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[Assistant] Cat, 猫, c-a-t.


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[Assistant] We can try to draw a kitten with the letter C A T.


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[Assistant] Everyone can see the image. The letter C is the cat's tail. The letter A is the cat's hind legs.


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[Assistant] So, cat is a cat.


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[Assistant] Bird. B-I-R-D


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[Assistant] So uhm, uh, uh,


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[Assistant] Parrot. Parrot.


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[Assistant] Parrot, is the meaning of parrot.


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[Assistant] C A R R O T Carrot


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[Assistant] One hand is P, one hand is C. We can imagine that the parrot grabs a carrot.


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[Assistant] So uhm, uh, uuuh.


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[Assistant] And the word carrot, c-a-r, car, is the meaning of a small car. We can imagine that there is a car carrot. R-o-t is to remember it according to the pronunciation. So parrot is the meaning of English. P-a-r-r-o-t.


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[Assistant] reddit.


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[Assistant] or 呃.


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[Assistant] But everyone must remember that the middle two letters are B, because the rabbit has two ears.


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[Assistant] H-A is 哈哈大笑的哈的拼音字母 M 向一扇双开的门


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[Assistant] So uhm, uh,


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[Assistant] KEN is the pinyin of 啃, 啃的鸡的啃. 鸡啃,除了鸡,还有鸡肉的意思.


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[Assistant] C-H-I-C-K-E-N


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[Assistant] Then we can imagine that the duck has a long pants on its belly.


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[Assistant] D-U-C-K


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[Assistant] Goose, uh, g-o-o-s-e.


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[Assistant] Goose. Goose.


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[Assistant] So uhm, uh,


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[Assistant] PIG means pig.


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[Assistant] We can imagine that there is a big pig. So pig means pig.


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[Assistant] What is this? It's it.


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[Assistant] 在中文中,我们的语续是。 这是什么? 如果直译成英文,就是。


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[Assistant] This is what.


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[Assistant] What is this?


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[Assistant] What is?


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[Assistant] What's this?


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[Assistant] Let's get familiar with this little animal that we've just learned.


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[Assistant] What this?


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[Assistant] In conclusion, in this lesson, we learned these words.


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[Assistant] So uhm, uuuh.


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[Assistant] Test time!


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[Assistant] Believing in yourself and just never give up? Hmm, not bad.


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


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[Assistant] I think he's got his big arms by whisking, I believe, because he's whisking like very nicely.


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[Assistant] Really badly I want this immunity bin. But uhm, this, everyone did really well, so this just comes down to taste. Uuuh. That's so good.


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[Assistant] It's okay, it's okay, it's okay. Don't worry.


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[Assistant] It could give me a confidence boost in terms of getting into the next test. So I hope judges like my steak and chips.


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[Assistant] To keep up with Keris, but at the end of the day.


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[Assistant] Uhm, I think it's the source girders to get the right consistency because it's really hard to whisk, so that's the challenging part.


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[Assistant] Yeah, definitely. I don't know who isn't. Love your cooking, always have.


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


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


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[Assistant] Yeah, no doubt about that. We've seen a lot of chilli and chocolate.


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[Assistant] The addition of ginger brought that to a whole new level, so well done. Thanks.


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


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[Assistant] And you're just using the bay as an infusion. As an infusion of flavor.


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


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[Assistant] I like that. Sounds like a good plan, Simon.


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


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[Assistant] I know it's gonna be a big day, it always is, but I've got a lot of good friends in this group and it's just gonna be devastating for any one of us to go home today.


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[Assistant] I'm a bit nervous looking at all these condiments, I mean, there's so much writing on this, yes.


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[Assistant] I'm looking, I'm trying to go for something really obvious, something that I know I can identify.


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[Assistant] See a bowl full of thick brown sauce with lots of seeds in it. I give it a little taste.


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[Assistant] There's no mistaking. I know what it is, so I just go for it. Whole grain mustard.


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[Assistant] Uh, no, I don't do sachets. I do, um, some small bottles, some tins, some tubes.


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[Assistant] I'm afraid that's incorrect. You're going to have to join Mandy and Tattoo.


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[Assistant] I'm sorry, that's incorrect, Abby. Please join the others, you're in round two.


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[Assistant] So Tati, you said Tabasco, and it was ricotto. It's Peruvian chilli sauce. Mandy and Jess, you both got Corn Relish wrong. Yeah.


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[Assistant] And Steph, you know now, it's horseradish. Wrong word, came out of my mouth.


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[Assistant] I've been thinking first about what I want to be dipping and I was thinking a really good Scotch egg.


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[Assistant] Yeaah. I need to be convinced that the peri peri really does work with a cabbage.


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[Assistant] It's really something that makes you feel excited when you eat it.


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[Assistant] It's got quite a lot of texture. What's in the world of chicken, bits of crunch.


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[Assistant] You should always be drawing on your culture. You don't have to think you're meant to be doing a different sort of food and even if a challenge is about something that is different, you bring your culture and you bring yourself. And clearly here you're doing something you love doing. Thank you, Nigella.


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[Assistant] I love the texture in the satay. It's, you know, has got that very peanutty taste, but then this wonderful swell of heat. And I like the fresh juiciness of the pineapple alongside.


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[Assistant] Ah, I feel, you know, I'm on a terrace initially.


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[Assistant] When she was cooking about the balance of flavours and whether the tomatoes would provide too much astringency.


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[Assistant] If she had done some fantastically crisp, even, you know, deep fried chicken wings, to dip in with that peri peri sauce, a winner.


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[Assistant] You're someone who cooks with such love and food is obviously going to be your life. And I think that you've got so much to give.


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[Assistant] And I think you will take what you've learned here and you'll carry on evolving. And I, I have complete faith in you. Thank you.


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[Assistant] Going into Illumination is very stressful. This is the third time for me.


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[Assistant] I would love to open my own restaurant, show people something different about the Egyptian food. And I would love to take my passion and turn it into reality.


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[Assistant] Round one, I'm going for the lamb. Lamb is my favorite protein, and my kids love it.


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[Assistant] I don't wanna go to round two, I'm not confident working with white chocolate, so I'm gonna have to push it, push it.


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[Assistant] Honey glazed grilled lamb cutlets on potato puree and saffron infused jus.


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[Assistant] I'm feeling disappointed going to round two and having to cook it with the white chocolate.


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[Assistant] For my coulis, I'm combining the fresh raspberries with the icing sugar and I'm adding some lime to it.


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[Assistant] I'm tasting as I go. I think it tastes really good.


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[Assistant] You got one minute. I'm feeling a bit stressed at this point because the most important thing in this dish is for the most to set.


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[Assistant] I check on my news and it's not 100% set. I'm really freaking out now.


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[Assistant] This is a white chocolate mousse with raspberry coulis, thyme leaves and frozen dry raspberries.


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[Assistant] It's tough in the kitchen. It's ten times tougher than I thought it was. But I feel I'm getting stronger.


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[Assistant] I'm gonna learn, I'm gonna get stronger. And the more I cook in the kitchen, uhm, the more confident I am with my cooking, so.


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[Assistant] Jess's dough, we've, we've practiced this in the house together, and I saw her add an extra egg to it, and I'm just thinking, oh no, it's like, like, too moist.


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[Assistant] Start thinking about your plates guys, doing great. Time's really running out.


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[Assistant] Nah. Pop rocks are tiny candy crystals.


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[Assistant] Candies are usually made using sugar, water, corn syrup, various flavorings, etc. Initially, all these ingredients are mixed together.


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[Assistant] The resulting solution is heated until most of the water boils off and we are left with a thick sticky syrup.


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[Assistant] Now, when we put this candy in our mouth, our saliva dissolves the candy. As a result, the highly pressurized carbon dioxide escapes from the bubbles with a pop.


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[Assistant] FAUCET. F-A-U-C-E-T.


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[Assistant] So uhm, uh,


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[Assistant] Faucet. Faucet.


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[Assistant] Lado. L-A-D-L-E.


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[Assistant] L-A-D-L-E


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[Assistant] Spatula. A is 一个.


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[Assistant] So uhm, uh,


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[Assistant] Spatula is the meaning of spatula.


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[Assistant] Xiao pi qi, p e e l e r. Gou ci fa, p e e l.


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[Assistant] PEELER means peeler. P E E L E R


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[Assistant] So uhm, uh, uuuh.


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[Assistant] So, hey, pan, pan.


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[Assistant] So, pot is p-o-t.


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[Assistant] So, stove means stove. S-T-O-V-E


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[Assistant] B-O-T-T-L-E, bottle, is the meaning of bottle. K-E-T-T-L-E, kettle, is the meaning of kettle.


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[Assistant] So uhm, uh, uh,


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[Assistant] Okay.


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[Assistant] Kettle is also K, so Kettle means kettle. K-E-T-T-L-E


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[Assistant] C-u-t-t-i-n-g B-o-a-r-d


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[Assistant] C-u-t. Cut.


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[Assistant] 注意,这里的cut要双写器,再加ing。


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[Assistant] So uhm, uh,


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[Assistant] So, cutting board means cutting board. C-U-T-T-I-N-G B-O-A-R-D


[User] Please transcribe this text

[Assistant] Cupoard.


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[Assistant] C-U-P, cup, is the meaning of a cup. B-O-A-R-D, board, is the meaning of a board.


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[Assistant] So, covered, C-U-P-B-O-A-R-D


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[Assistant] Pass me please.


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


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[Assistant] So uhm, uuuh.


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[Assistant] Please give me the long cake spoon. What should I say? Give.


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[Assistant] The ladle, the peeler, the chopsticks.


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[Assistant] Pass me please.


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[Assistant] Pass me the please


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[Assistant] This is such a beautiful fresh box of food. I'm so excited to work with it. There's a cuttlefish, fresh tomatoes, basil, all those beautiful Italian flavours. What more could I ask for?


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[Assistant] I used to manage a little seafood delicatessen up in the Blue Mountains and I always used to sell cuttlefish when it came in. But cooking with it? I'm not so sure.


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[Assistant] Oh my gosh. I'm talking to Rick Stein about fudgies. Does he even know what I'm talking about right now?


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[Assistant] Uhm, and I'm just gonna cook it up a few different ways. I'm using part of the head from the tube and different sections of the tentacles. I put them flesh side down and pop a little aluminium pan over the top of that just to sort of keep them down so they don't curl up straight away.


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[Assistant] I can so easily overdo this and turn it to rubber and I do not want to do that. I want to be up there being tasted.


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[Assistant] The basil pesto is beautiful. I'm super happy with it. Cuttlefish is done and I'm finishing my chilli raisin sauce. What's that at? It's a chilli and raisin sort of sauce. We're going to pass it through the strainer because there's some hard bits in there. I'm trying a piece of every element. It's beautiful. So I really want to be picked today.


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[Assistant] I've made cuttlefish with tomato basil pesto salad and a spicy raisin sauce.


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[Assistant] Oh my gosh. I know my fish so well. Standing in front of everyone is freaking me out.


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[Assistant] Garfish, rainbow trout, kingfish, barramundi, ling, cod, maybe.


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[Assistant] Flathead. Sardine. John Dory. Beautiful. Snapper. White team. Soul.


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[Assistant] Today the fish I'm cooking with is John Dory and it's one that I've cooked many times before.


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[Assistant] To me, John Dory is one of the most beautiful fish. It's so sweet and delicate and it's just the perfect fish for the dish I have in mind.


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[Assistant] Pan fried John Dory, charred lemon and deep fried capers.


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[Assistant] The cap and I'm so happy with it. My fish is cooking and I need to finish off the potato mash.


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[Assistant] The key to my mash is butter. This mash has to be super silky, creamy and rich.


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[Assistant] So add some more butter and some more milk and sort of cook it down more. I think applying the heat to it is sort of helping it cook those little bits out and making it extra smooth.


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[Assistant] I've made beautiful John Dory with caponata and Dutch cream mash.


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[Assistant] I'm sorry Lucy, I'm afraid that I can't get up.


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[Assistant] Yes, I have. I think that I've hurt my back.


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[Assistant] I'm sorry Lucy, I'm afraid that I can't get up.


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[Assistant] We're just looking at our wonderful city, Melbourne. And how good is Legends Week? Rick Stein, Claire Smith, Donovan Cook.


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[Assistant] The question is, who will it be today?


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[Assistant] What we're loving is the anticipation and we're pretty amped up too because today's legend is one of our very favourites. His restaurants and delis are an iconic part of the London dining scene.


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[Assistant] His cookbooks have been game changers and have sold millions.


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[Assistant] You have to prepare and cook three different street food style dishes. One must be vegetarian, the other two must use protein.


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[Assistant] Service starts after 90 minutes.


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[Assistant] You'll then have another 90 minutes to serve and finish cooking all your dishes.


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[Assistant] Now remember what's at stake. The least impressive team will find themselves in tomorrow's elimination. And from there, one of you will go home. Yotam, final bit of advice before we kick them off.


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[Assistant] And you've got pastry to make and fold, filling to do, and fill. Lots of processes. Same with the tandoori chicken. You've got to marinate it, you've got to skewer it. Rather than sticking to the idea of skewers, maybe you should just be keeping the chicken on the bone, chunking it up, because you're not thinking straight, you don't have enough time. Right. It's a nightmare.


[User] Please transcribe this text

[Assistant] Rather than sticking to the idea of skewers, maybe you should just be keeping the chicken on the bone, chunking it up, because you're not thinking straight, you don't have enough time.


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[Assistant] The dough's good too. You get that little hit of cumin or ajaran in there which is delicious.


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[Assistant] To feed 360 people in three hours and we were genuinely thrilled that one team rose to the occasion and knocked it out of the park. Their food was bang full of flavour, it was colourful and it nailed the brief absolutely. That team was


[User] Please transcribe this text

[Assistant] Lesson 105. Full of mistakes. Where's Sandra, Bob? I want her. Do you want to speak to her? Yes, I do. I want her to come to my office. Tell her to come at once.


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[Assistant] Ah, yes, Sandra. Can you tell me?


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[Assistant] That's right. You've typed it with only one L.


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[Assistant] This letter's full of mistakes. I want you to type it again.


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[Assistant] It's a dictionary. I hope it'll help you.


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[Assistant] Lesson 105. Full of mistakes. Where's Sandra, Bob? I want her. Do you want to speak to her? Yes, I do. I want her to come to my office. Tell her to come at once.


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[Assistant] Ah, yes, Sandra. Can you tell me?


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[Assistant] That's right. You've typed it with only one L.


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[Assistant] This letter's full of mistakes. I want you to type it again.


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[Assistant] What is it? It's a dictionary. I hope it'll help you.


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[Assistant] I knew it. I thought it was fish and chips. This is great. I'm really looking forward to this.


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[Assistant] I've got my eye on the snapper, first in best dress with all the fish today, so I really need to make sure I get what I want.


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[Assistant] Super frantic, everyone's trying to grab the fish that they want to use. I'm after the salmon and I absolutely need to get it. I pick up the last salmon and I'm stoked.


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[Assistant] I've been practicing fish a lot in the house. It's not a strength of mine.


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[Assistant] But I love Japanese food. I love that the flavours they use are really light and really respect the produce.


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[Assistant] I've spent quite a while on this salmon. I want really even squares that are all gonna cook at the same time. So I wanna make sure it's perfect. Okay, that's that done.


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[Assistant] It's a really simple salad that I'm making, so to make sure the flavour's really punchy, I'm going to dress it in yuzu juice and olive oil.


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[Assistant] These are my yakitori salmon skewers, with miso drizzle, and an edamame and cupola salad.


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[Assistant] Hello everyone, I'm Sarah. In this lesson, you will continue to learn words and expressions related to numbers.


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[Assistant] Sixteen is the number sixteen.


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[Assistant] Seventeen Seventeen Seventeen Seventeen is the number seventeen.


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[Assistant] She is seventeen years old.


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[Assistant] Nineteen is the number nineteen.


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[Assistant] Twenty. Twen-ty. Twenty.


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[Assistant] Twenty is the number twenty.


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[Assistant] I see twenty flowers.


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[Assistant] Thirty is the number thirty.


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[Assistant] Forty. Four-tee. Forty.


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[Assistant] 40 is the number 40.


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[Assistant] Seventy is the number seventy.


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[Assistant] Ninety is the number ninety.


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[Assistant] How much is it? It's fifteen dollars.


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[Assistant] How much is this pen?


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[Assistant] How much are they? They are thirty euros.


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[Assistant] How much are these apples?


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[Assistant] They are three euros. How much are these apples? They are three euros.


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[Assistant] How much are these hamburgers?


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[Assistant] How much are these hamburgers? They are six dollars.


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[Assistant] Third is THIRD.


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[Assistant] 3, 7, 1, 1, n.


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[Assistant] 13. 13. 13. T-H-I-R-T-E-E-N


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[Assistant] For qing, 14.


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[Assistant] 15 F-I-F 7-1-1-2 F-I-F


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[Assistant] FIF 5, FIF 15, FIF 15.


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[Assistant] 16, 16, S-I-X-T-E-E-N, 熟悉单字吧, S-I-X-6, 16.


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[Assistant] G-E-E-N 青 is 青少年 十几岁的意思表示 十几


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[Assistant] S-E-V-E-N, T-E-E-N.


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[Assistant] E-I-G-X-T-EIGHT.


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[Assistant] Ah-chin.


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[Assistant] 19 n i n e c e e e n


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[Assistant] NINE means nine.


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[Assistant] So, 19 means 19.


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[Assistant] Thank you.


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[Assistant] 30th h i r t y


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[Assistant] T-H-I-R-T-E-E-N


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


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[Assistant] 40, 40, F-O-R-T-Y


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[Assistant] For. For. For. For. For. For.


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[Assistant] Fifty. Fifteen.


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[Assistant] So 50 means 50, FIFTY.


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[Assistant] S-I-X-T-Y.


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[Assistant] 70,000.


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[Assistant] Six, six, six, six, six, six, six, six.


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[Assistant] 70, 70, s e v e n q y.


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[Assistant] 7萬加在數字單冊結尾表示幾十


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[Assistant] eight, eight, eight, eight, eight.


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[Assistant] How much is it?


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[Assistant] How is 多少? 如何多麼的意思? March is 許多的意思. How much is 問多少的意思? Ease is 必動詞.


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[Assistant] How much is it?


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[Assistant] It's dollar.


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[Assistant] Fuhao shi yige da jie de zimu S. Zhongjian zai jiayi shu. Renminbi jiu shi yuanyuan.


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[Assistant] Fuhao, 像一个大写的字母, y, 再加两合, inbang, 就是胖。


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[Assistant] For example, we ask,


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[Assistant] How much is it?


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[Assistant] How much are they?


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[Assistant] Okay, uh,


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[Assistant] How much is it?


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[Assistant] How much are they?


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[Assistant] 我们还学习了巨型。


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[Assistant] How much is it? How much is it?


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[Assistant] So uhm, uh,


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[Assistant] How much is it?


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[Assistant] Welcome to Day 2 of Legends Week.


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[Assistant] Walking into a pressure test is always hard, but when it's Legends Week, it is going to be terrifying.


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[Assistant] To recreate Claire's pear and lemon verbena Vacheran.


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[Assistant] We'll also have 10 minutes to plate up in front of us in the tasting room.


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[Assistant] Remember, the person whose dish is least like Claire's will be going home.


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[Assistant] Go Jess, go. One hour down, three hours to go. Come on!


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[Assistant] Good, excellent. Good going, Derek. Come on, mate.


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[Assistant] Not that, not that we're putting you under any pressure Derek, but we're just curious.


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[Assistant] Well I think, Claire, you've got to be pleased that they seem to have got all of their Maison Plus together ready to build. I don't think there's many elements missing off any of them.


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[Assistant] And bang on I think in terms of the textures. So you pick up all those different elements and it all goes together beautifully.


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[Assistant] I think what I like about it is that you still get a sense of its sophistication and balance of flavours as a whole. I know just with the first spoonful. There's a few things that are very soft.


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[Assistant] The slices of the pear on top as part of those, the scales and decorations, really thin. So it's a shame because you lose a bit of a texture there.


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[Assistant] Well I'll tell you what, in a calm and confident and capable way, it's now time to plate up your dish.


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[Assistant] It's quite a good texture, it's nice and firm. Little cubes of jelly are bigger and more pronounced than lea, so that's great. The biggest problem is just the meringue is really thin.


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[Assistant] That it's going to be the small things that are going to be your undoing. And in the end, it was. Jess, your meringue shell was just too thin. Couldn't stand the strain. We're sorry Jess. That's why you're going out.


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[Assistant] Every single plate has got to be worth three Michelin stars.


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[Assistant] It's technically quite difficult, takes a lot of finesse, dexterity, and quite a long time to prepare it.


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[Assistant] Today, you will be cooking my


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[Assistant] There's the fresh pear and meringue dicks with the lemon verbena powder. The base is actually made from a Swiss meringue.


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[Assistant] We'll just cut straight down the middle. It breaks, but you can see all of the elements inside. It's layered. We have a creme diplomate, pear puree, compressed pear pearls,


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[Assistant] For example, the meringue, you'll weigh it into the moulds. You must make sure you get it even all the way around because if it dries and it's not even, it can crack and break.


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[Assistant] Excellent. The meringue is obviously the most important part.


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[Assistant] Guys, you really need to get those meringues in the oven.


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[Assistant] You're still in the meringue stage. Need to get them in in the next two minutes. Just get them in as soon as possible. Let's get it done, come on.


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[Assistant] You're still in the meringue stage. You need to get them in in the next two minutes.


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[Assistant] Should we be less calm? No, it's good because if you're not calm, you're not in control. Yeah.


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[Assistant] Just make sure you squeeze all the milk out because the recipes are always exact.


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[Assistant] This is critical now, because this has got to get cooked and chilled. Cook it out. Thicken it up, yeah? Make sure the wheels don't come off now.


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[Assistant] Soft hands, buddy. Release them from the sides, use the, the mould. And then just pop them out from the bottom, yeah?


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[Assistant] I mean, I just really liked the fight that you came out with, you know, right away you were moving, you seemed really confident in what you were doing, you were really methodical, big smile, look was fantastic.


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[Assistant] It's precise. Each layer in that is perfect. The thickness of the meringue, proportions of the pear, the meringue, the freshness. It's a really precise piece of work.


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[Assistant] Yeah, I mean, it wasn't really until sort of the second half when fatigue started to set in and then you were kind of taking a little bit of wobble, a bit of self doubt, but, and that was a hell of a cook. Thank you.


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[Assistant] The discs are probably a little bit thick, and then the pads are a little bit thin.


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[Assistant] But overall I think, you know, it's a really good, really good attempt.


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[Assistant] You know, you start off quite calmly and then something just changed in you where you...


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[Assistant] To beast it, you know, you took charge. And even when it came down to taking those meringues out, I mean, what a moment. Yeah.


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[Assistant] But nothing was going to beat you today, you know? You were so determined. Had a mantra.


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[Assistant] And the meringue, yes, is too thin, but the cream is too loose. And that's, that's seep into that meringue and it's just, the whole thing's fallen apart.


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[Assistant] And if you carry on with that kind of determination that you showed today, I think you're gonna go far.


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[Assistant] Tablecloth 桌布 T A B L E


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[Assistant] Clothes. Clothes.


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[Assistant] 所以 tablecloth 就是桌布的意思 t a d l e c l o t h


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[Assistant] So uhm, uuuh.


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[Assistant] So uhm,


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[Assistant] Bo wu wu wu


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[Assistant] Go bowling.


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[Assistant] Chopsticks, kuai zi, C-H-O-P-S-T-I-C-K-S. C-H-O-P, chop, shi kán, he pai gu de yi si.


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[Assistant] Stick, s-t-i-c-k.


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[Assistant] Uh, uh.


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[Assistant] So, chopsticks, chlp, s-t-i-c-k-s.


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[Assistant] plate, plate, plate, plate, plate, plate.


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[Assistant] L A T E late.


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[Assistant] Kin, king.


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[Assistant] So uhm, uh,


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[Assistant] So, netkin is the meaning of netkin. n-a-p-k-i-n


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[Assistant] Tiao gen, shao zi, s p o o n. s p is shou pa de p in shou zi mu. Di yi ge zi mu, ou, omen kei xiang xiang shi shao zi de yuan xing bu fen. Hou mian de zi mu, ou, jia n.


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[Assistant] Spoon means spoon. S-P-O-N.


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[Assistant] Okay.


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[Assistant] Nice. K-N-I-F-E


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[Assistant] L-I-F-E, life, is the meaning of life.


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[Assistant] K-N-I-F-E.


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[Assistant] So, cup is basically c-u-p.


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[Assistant] Mark. Mark Bay. M U G.


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[Assistant] Um, uh, uh, uh.


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[Assistant] Glass, 玻璃,玻璃杯, GLASS, GLASS, GLASS.


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[Assistant] So, glass means glass.


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[Assistant] B O, xiangxing jiang shu zi liu shi


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[Assistant] T T L E


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[Assistant] Qiqi is 太太的拼音手字母


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[Assistant] Water bottle.


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[Assistant] Can I have?


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[Assistant] Uh, uh.


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[Assistant] Can I have a cup of tea?


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[Assistant] Can I have


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[Assistant] So uhm, uh, uh,


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[Assistant] Uh, uh, uh, uh, uh, uh.


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[Assistant] So uhm,


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[Assistant] So uhm, uh,


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[Assistant] a cup of a bowl of a bottle of