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[Assistant] I sent a letter, as it was my duty to do, to those in authority, detailing what I've seen and heard.


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[Assistant] And he burned it in the light of the coach, and ordered the man to drive onto my tomb, my living grave, in secret.


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[Assistant] I believe they have no part in God's mercies.


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[Assistant] And them, and their descendants to the last of their race, I, Alexandre Manette, unhappy prisoner, do this last night of the year 1767, in my unbearable agony, denounce.


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[Assistant] To the times when all these things shall be answered for.


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[Assistant] I denounce them to heaven and to earth.


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[Assistant] Wicked, wicked woman! I'm your match! You shall not come past me!


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[Assistant] I'll not leave a handful of that dark hair upon your head if you lay a finger on me! Citizeness, everyone! Citizen Doctor! Child of everyone! Answer me!


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[Assistant] Not as a fashion of speech, I do not mean that. Indeed, well, uh, when I say I wish we might be friends, I scarcely mean that either. So then what do you mean, sir? On my life.


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[Assistant] I find it easier to comprehend than to convey my meaning to you. Uhm, however, let me try.


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[Assistant] You remember a certain occasion when I was more drunk than usual. I remember a certain occasion when you forced me to confess that you had been drinking. Well, on that occasion, one of many, I was, well, I was insufferable about liking you, or not liking you.


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[Assistant] I wish you would forget it. Long ago, forgot. Ah, fashion of speech again, Mr. Darnley.


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[Assistant] Oblivion is not so easy to me as you represent it to be for you. I have by no means forgotten it and a light answer does not help me to forget it.


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[Assistant] Oh, as to that, it was mere professional claptrap. I don't know that I cared what became of you when I rendered that service, as you call it. I've gone aside from my purpose.


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[Assistant] Know me to be incapable of all the higher and better flights of men. Well, at any rate, you know me for...


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[Assistant] A dissolute dog who has never done any good nor ever will. I don't know about the future, sir. No, but I do, and you must take my word for it. Now, to the point, I... I would be profoundly obliged...


[User] Please transcribe this text

[Assistant] If you could endure to have a worthless and indifferent fellow to visit here.


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[Assistant] I thank you, darling. If I may use that freedom with your name.


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[Assistant] My name. Danae is my name. Charles Danae.


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[Assistant] A Tale of Two Cities by Charles Dickens.


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[Assistant] Adapted by Nick McCarty in seven episodes. Episode two, five years later.


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[Assistant] Perhaps, perhaps you might have used your talents better.


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[Assistant] Hello gimmick, we're back! Yeah, and we got lots of food.


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[Assistant] Good idea, Gimmick. Hey, what living creatures? Uh, the three of us, to be precise. Uh, I think I'll go pick some more strawberries for lunch. Goodbye. Hold on, Grubby.


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[Assistant] Uh oh, what do you suppose that big shadow is gimmick? I don't know.


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[Assistant] Gee, I've never seen the inside of a couch before.


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[Assistant] I sure am. Just look at the size of those strawberries we picked for lunch. Are you always hungry? Nope. Only when I feel like eating something.


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[Assistant] You're right. Thank you for giving us the opportunity to be eaten by a giant fob.


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[Assistant] I don't know, I guess I just got wrapped up in my work. Here, let me help you.


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[Assistant] Don't rush me, I've only got two feet.


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[Assistant] The sugar bowl's right here, gimmick. Grubby, let me get on your shoulders. Okay, if you can find them.


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[Assistant] Teddy, you better get more tape to fasten down the spool thing so we can climb down the thread. It's okay Grubby, we can use the tape you're wearing.


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[Assistant] I'm okay. I just hope Buzz isn't thirsty, cause he's coming this way.


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[Assistant] Well can we at least wait till tomorrow? I'm tired.


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[Assistant] In our last episode, Gimmick, Grubby, and I crash landed in the Great Desert, where we were caught in a huge earthquake, nearly losing Grubby. Then we really did lose Grubby when we were captured and imprisoned by strange creatures called Mud Bluffs.


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[Assistant] We escaped with Prince Aaron, but we still had to get Grubby out. We scared the mud bluffs with bright lights.


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[Assistant] Isn't that a strange thing to call this place? The jungle with no name.


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[Assistant] Besides, it's only polite to accept a friendly invitation. So be it. We'll stay.


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[Assistant] Join us for our next episode when we journey to the house of the Wizard of Grundo.


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[Assistant] A very powerful and mysterious individual.


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[Assistant] But the Getangs have the princess locked up in a dungeon, and we need a plan to get her out. That's all in the next episode of the Adventures of Teddy Ruxpin. I hope you'll be there.


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[Assistant] For sure, there's no doubt he saved the life of the little one. And that was really very touching to see.


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[Assistant] You have told us you never saw the prisoner but once and that in the coffee room of an hotel in Dover. That's the truth, sir. Maybe. And maybe it is not all.


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[Assistant] The prisoner. Not so likely could be mistaken. Really?


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[Assistant] Look well upon my learned friend Mr. Cotton over there. Hmm?


[User] Please transcribe this text

[Assistant] A tremor is an involuntary rhythmic movement of one or more body parts. A tremor is generally caused when there is some problem with those areas of our brain which control movement. Hand tremors are believed to be caused due to the following reasons.


[User] Please transcribe this text

[Assistant] Firstly, neurological conditions like Parkinson's disease, multiple sclerosis, etc. Secondly, overdose of caffeine.


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[Assistant] Which is a natural stimulant can lead to shaky hands.


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[Assistant] Thirdly, one of the symptoms that may appear either after alcohol abuse or withdrawal is shaky hands. Lastly, certain medications, lack of sleep, anxiety or low blood sugar. Are also believed to be reasons behind shaky hands. It is always recommended to speak with a doctor if one experiences shaky hands.


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[Assistant] Because their left hand is much more beautiful than their right.


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[Assistant] Oh, you are unbelievable. Actually, till now, it is not fully understood why some people are left handed while others are right handed.


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[Assistant] A theory suggests that genetics might play a role in determining the hand dominance.


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[Assistant] If the baby inherits a D gene from both the parents, then the baby will surely be right-handed.


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[Assistant] If the baby inherits D gene from one parent and C gene from the other, then the chances of baby being right handed are much higher. However,


[User] Please transcribe this text

[Assistant] If the baby inherits C gene from both the parents, then the baby will either be right-handed or left-handed. The chances are 50-50.


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[Assistant] Nah. When we walk, we usually take a step and swing the opposite arm forward.


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[Assistant] However, as per an experiment, it was found that when we swing our arms, we use 12% less energy as compared to when we hold our arms still.


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[Assistant] Some experts even suggest that arm swinging helps balance our body's rotational motion.


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[Assistant] Thus, forward swing of the opposite hand counterbalances this rotation.


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[Assistant] Helping us to walk straight. However, some people believe that arm swinging might be an evolutionary remnant of our ancestors who used all their four limbs to walk.


[User] Please transcribe this text

[Assistant] Height is determined by a number of factors. One of them is our genes. We inherit our genes from our parents. Hence, these genes will make us grow approximately as tall as our parents. In addition to this, factors like nutrition, physical health, hormones, etc. also affect our height.


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[Assistant] Now, if we grow taller than what we are at present, then we won't be able to support our body's structure efficiently. For this, we would require much larger bones or they need to be made of much stronger material.


[User] Please transcribe this text

[Assistant] Height is determined by a number of factors. One of them is our genes. We inherit our genes from our parents. Hence, these genes will make us grow approximately as tall as our parents. In addition to this, factors like nutrition, physical health, hormones, etc. also affect our height.


[User] Please transcribe this text

[Assistant] Now, if we grow taller than what we are at present, then we won't be able to support our body's structure efficiently. For this, we would require much larger bones or they need to be made of much stronger material.


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[Assistant] water polo water polo


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[Assistant] I like your honesty, but you are not earning enough for your skill here.


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[Assistant] Looked at a photograph, jumped off the wall, walked across the park.


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[Assistant] Looked at a photograph, jumped off the wall, walked across the park.


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[Assistant] Washed his hands, walked in an office.


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[Assistant] Washed his hands, walked in an office.


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[Assistant] Asked a question, typed those letters, watched television.


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[Assistant] Asked a question, typed those letters, watched television.


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[Assistant] Talked to the salesman, thanked her father.


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[Assistant] Wanted a car like that one, greeted her.


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[Assistant] I don't got eyes on the top of my horn, you know. Why don't you just tell me which way to go?


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[Assistant] Welcome to day four of the 30 day plan and coincidentally all the four subjects today start with the letter W and we start off appropriately with warming up.


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[Assistant] Now, if you speak for a living, like the job I do mostly, that of the professional voiceover, reading scripts all day, recording audiobooks, commercials, promo videos, and recording all sorts of bizarre character voices for cartoons and things, you really do need to warm up.


[User] Please transcribe this text

[Assistant] Maybe you do use your voice regularly. Maybe you talk to people all the time as a manager, you're a teacher, maybe a rail station announcer, but to be honest, everybody needs to do a little bit of warming up at the start of the day after a decent night's sleep, which I hope you will try and get every night.


[User] Please transcribe this text

[Assistant] Your body is effectively reset. So after having not spoken for a while, you'll need to wake up your voice as well as waking up your body.


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[Assistant] Here's a great little routine you might like to do first thing in the morning.


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[Assistant] First of all, remember the 1-4-2 breathing routine we did on day two?


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[Assistant] I'd like you to do whichever of the flavors of that you fancy now. Maybe you were a little short of breath on the longer version, so maybe you wanted to do the two seconds inhale, then the eight seconds holding, and the four seconds of exhale. Should we do that now?


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[Assistant] Pause the video and unpause once you've done your breathing warm up. Okay, was it like this?


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[Assistant] So after the breathing warm up, you need to roll your shoulders because that's where an awful lot of tension lies. And tension is very bad for the speaking voice as you'll learn as the course progresses. Roll your shoulders gently.


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[Assistant] And then move your head around as well with some head rolls, but very, very gently. If you hear any cracking, you know you're doing it a bit too much.


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[Assistant] So just be very, very careful here and do more of it than I've just done, obviously, please. But finally, for this three-part routine, I want you to lie on the floor. It may seem strange to do this after you've just been lying on a bed for many hours, but honestly, a hard floor is completely different from a comfy mattress.


[User] Please transcribe this text

[Assistant] The idea here is to open up your throat, and it's best to do this on your back. You need to breathe in through your nose, not through your mouth, and smile as if you're really enjoying it. At the same time, align your teeth.


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[Assistant] You see the resting position for our teeth is with the upper teeth in front of the lower teeth. Just feel it now while I'm talking. Am I right?


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[Assistant] That's right. So while you lie on the floor, still breathing in, I want you to slide your lower teeth forward.


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[Assistant] Until they're level with your upper teeth. Okay?


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[Assistant] Just keep them there, it shouldn't hurt. It's just a way of aligning and opening up the throat. Still keep relaxed.


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[Assistant] Now there are many more warm-up exercises you could do, but you probably won't have time to do more than three. These are three of my favorites.


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[Assistant] Number two. The second part of today's training also starts with the letter W and it's water. Yes, I want you to drink some water please. A glass of water. Do it right now. It doesn't matter you've already got a cup of tea or coffee on the go, it's not the same as drinking water.


[User] Please transcribe this text

[Assistant] When you're a professional voiceover and really take it seriously, you will drink a small glass of water every hour, whether you think you need it or not. It's very important to keep the vocal folds hydrated.


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[Assistant] A professional speaker should never ever feel thirsty. You see, by the time you're feeling thirsty, you're already dehydrated and it takes some time to fully rehydrate. Some experts say about a day.


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[Assistant] If your urine is not clear in colour, it's usually an indication that you are dehydrated.


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[Assistant] I know it may be a pain. You may need to urinate more often during the day, but it's well worth doing this. Don't go over the top because drinking too much water is also bad for you. So the guide is to drink a small glass of water every hour.


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[Assistant] On the hour, if it helps to remind you, every time you hear the hourly news bulletin on the radio, it means another glass of water is needed.


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[Assistant] If you love your tea and coffee, that's okay. But what I'd suggest is no more than six or seven cups per day and drink some water before you treat yourself to a tea or coffee.


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[Assistant] By the way, if you want to buy bottled water, that's okay, but good old tap water in a reputable area should be fine.


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[Assistant] Avoid sparkling water with carbon dioxide. Gas isn't particularly good for the stomach.


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[Assistant] Now there are some people who say what's the point of drinking water? Because it goes down the stomach root, not down where the vocal folds are in the lungs, does it?


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[Assistant] You're absolutely right of course, but you see all the tissues get hydrated from water input to the body, so it does make a big difference.


[User] Please transcribe this text

[Assistant] If you do want to get water vapour to the speech department, you could always try using a steamer. I have one of these. They're pretty good. You put boiling water in, maybe with a tiny, and I say tiny, crystal of menthol.


[User] Please transcribe this text

[Assistant] You shouldn't breathe in deeply. You shouldn't go into a formal talk or do a voice recording directly after steaming your throat because you'll relax it a little too much and it won't perform as well and you probably will cough as well for a bit. But experiment and see how you get on.


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[Assistant] Gargling is also good. We'll have more details on gargling techniques on another day. Okay.


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[Assistant] The third part of today's training still starts with a W and it's war. War?


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[Assistant] You see, it's very important for you to listen to your voice and listen to it carefully.


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[Assistant] In an ideal world, you'll have a professional radio or audio studio with a professional microphone that you would speak into and listen to your own voice up loud on good quality headphones or you'd play stuff back on big hi-fi speakers.


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[Assistant] That way you would speak and listen to every nuance of your voice. It would be like putting your voice under the microscope. Because you'll be amplifying the good things and the bad things. You would be listening very carefully to sibilance.


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[Assistant] As well as feeling pretty good that some parts of your voice actually do sound good.


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[Assistant] I know that most of you on the course probably won't have access to this, although if you have a decent pair of headphones, the type that go over the ears, try plugging them into your smartphone while speaking into the microphone. However, your smartphone microphone is in that brilliant quality and you won't get much volume.


[User] Please transcribe this text

[Assistant] This is where the wall comes in. Go into a dead environment such as a bedroom or a room with any soft drapes and furnishings in. You don't want any reflections. Simply face the wall.


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[Assistant] If you have a corner, try that if you like. It may seem ridiculous doing this, as if you were at school in the naughty corner, but try speaking in front of a wall and your voice will get reflected back and it will sound totally different to the way you normally hear it in your head.


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[Assistant] And it will sound different from when you record it and play it back as well. It's all part of you understanding your voice in its entirety.


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[Assistant] So you will get a better picture for the good and the bad parts of its colour, the capabilities, its potential.


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[Assistant] A wall in an acoustically dead room can help. Don't use a bathroom or, you know, a small room that gives loads of echo, as this won't give you the detailed feedback you need to hear, although it's quite fun to do. So go now find a wall and talk into it, and then start the video again when you're ready.


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[Assistant] The final part of today's training is another W. It's the word wonderment. So what's all this about? You may be thinking, well,


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[Assistant] Language really comes alive when you put some colour into your speech. And when your language comes alive, people really do listen to you. Why?


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[Assistant] It all goes back to when we were children listening to older people such as parents or grandparents reading us stories when we were little kids. If we all spoke in boring monotone, the world will be a very dull place.


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[Assistant] You need to put emphasis on certain words. You need to be varied in your volume, as we've already learnt. Also, varied in pitch. And also certain words, as I call them, wonderment words.


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[Assistant] These are descriptive words, usually ones that give a sense of wonder to the world where it's perfectly acceptable to give them a bit of a magical glow, a bit of stardust. Just the word wonderment itself can be said in a magical way with the eyes open. Try it now.


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[Assistant] Okay, here's a list of words. I want you to truly act. Make it sound as if you're describing these words with the noise that you're making.


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[Assistant] Think of something that these words are describing in your head when you say them. That always helps. The proper name for what we're doing is describing onomatopoeic words. Certainly there are onomatopoeic words which have no wonderment whatsoever, like bang, crash, splat.


[User] Please transcribe this text

[Assistant] But first of all, just read these words, and if you've got your recording device nearby, record them and play them back. Okay? Pause the video, see how you get on reading these words.


[User] Please transcribe this text

[Assistant] Welcome back. Well, I'm now going to read all those words myself. If you did okay on this section, you're welcome to wind through me doing this, but here we go anyway. Note that I don't often just say these types of words.


[User] Please transcribe this text

[Assistant] But I almost visually describe some of them. It helps me say them more effectively by moving my arms and contorting my face. So if this helps you too, please try it. Just lose your inhibitions. Okay? Here we go. Adorable.


[User] Please transcribe this text

[Assistant] And finally, let's put some of those words into a couple of sentences. Let's pretend you're talking to somebody and the way that you can really capture the imagination of the other person is to colour your speech.


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[Assistant] Make it come alive with interesting nuances like this.


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[Assistant] So pause the video again, have a go at these sentences. Lose your inhibitions and pretend to be, I don't know, a Stephen Fry type character if you like. You're not going to speak like this all the time in real life, unless you really are a theatrical dandy, but you're just exploring your voice's boundaries and pushing the envelope out.


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[Assistant] Pause the video and say these sentences please.


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[Assistant] Here we go with how I'd say it. What a magnificent day to stride out to that gushing waterfall in all its brilliance.


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[Assistant] The screech of breaks, the hoot of horns, the adorable urban sounds of a city that is alive.


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[Assistant] That's all for today. I'm very much looking forward to seeing you tomorrow.


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[Assistant] Hello Sam, have a cigarette. No thanks, Tom. Have a glass of whiskey then. Okay, thanks.


[User] Please transcribe this text

[Assistant] Sam and I had lunch together today. We went to a restaurant. What did you have? We had roast beef and potatoes.


[User] Please transcribe this text

[Assistant] Hello Sam, have a cigarette. No thanks, Tom. Have a glass of whiskey then. Okay, thanks.


[User] Please transcribe this text

[Assistant] Sam and I had lunch together today. We went to a restaurant. What did you have? We had roast beef and potatoes.


[User] Please transcribe this text

[Assistant] There's a lot going on with that. It's just fantastic. This book also works in a lot of issues in, uhm, past South Korean society, politics, economics, as well as the present.


[User] Please transcribe this text

[Assistant] I know that the Press Club is one of the most prestigious restaurants in Melbourne, so to be here right now feels incredible.


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[Assistant] I feel so much pressure right now. The first course really has to set up, you know, the rest of the menu.


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[Assistant] I love capers, so this is a win for me already.


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[Assistant] Yeah, Jerusalem artichokes are standing out to me to incorporate into this dish. They're so delicious.


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[Assistant] Yeah, so have them baked in the oven and then later on I will fry them. What's your next job? I need to prep my meat. Wagyu beef is great for tata because it's really melt in the mouth. That is super fatty.


[User] Please transcribe this text

[Assistant] I'll fold those through the tata. Now I need to move on to making a beautiful dressing for the tata. So I'm gonna make the yellow mustard seed vinaigrette.


[User] Please transcribe this text

[Assistant] We decide on incorporating some shiitake mushroom in a ketchup. I use the braising liquid from the dried shiitakes and the stock.


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[Assistant] But, there's special circumstances today. This is his last service in the press club, so I'm sure he's gonna ramp it up a bit.


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[Assistant] My plan for the artichokes is to do them twice cooked. So I have them baked in the oven. Now I need to fry them.


[User] Please transcribe this text

[Assistant] Yep, my mustard seeds are done. Artichokes. Artichokes and my gastric of my capers are done. Yep. To finish preparing my tata, I combine the wagyu beef with the capers, some finely diced shiitake mushrooms, then finished off with a yellow mustard seed vinaigrette.


[User] Please transcribe this text

[Assistant] Five minutes. Right. George wants me at the pass. I've got five minutes to pull together a tested dish. And I taste my mustard vinaigrette. And it is disgusting.


[User] Please transcribe this text

[Assistant] Five minutes. I taste my mustard vinaigrette. And it is disgusting.


[User] Please transcribe this text

[Assistant] Uh, making a vinaigrette out of that with some, um, fresh herbs.


[User] Please transcribe this text

[Assistant] Beautiful. This is completely different to my original idea.


[User] Please transcribe this text

[Assistant] And I'm pretty sure that it's worked in my favour. Great, I'm loving how you're thinking. Yep. I'm leaving you now. Yep, yep, leave me. That's up to you now. Yeah, I can do it.


[User] Please transcribe this text

[Assistant] That's good! I really don't wanna let George down. I know it just means so much to him.


[User] Please transcribe this text

[Assistant] To plate up my dish I put a couple of portions of the tata mix and I dollop some of that shiitake ketchup. I then put some Jerusalem artichokes.


[User] Please transcribe this text

[Assistant] I think I'll be able to smash out the last few plates, but I just need to move really quickly. Come on Tess, do it. Thanks guys.


[User] Please transcribe this text

[Assistant] Beautifully light and smooth. Sorbain. And that little luso and cucumber.


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[Assistant] What a day. The end of an era. The last ever service in the Press Club.


[User] Please transcribe this text

[Assistant] But we were also looking for the dishes that, as far as we were concerned, ranked second and third.


[User] Please transcribe this text

[Assistant] The contestants that cooked those dishes get an important advantage in tomorrow's elimination.


[User] Please transcribe this text

[Assistant] Wasn't the prettiest dish in the world, but in terms of flavour, it was absolutely flavour plus. Just really, really good cooking. Well done.


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[Assistant] Tessa and Tim, you're gonna have to wait until tomorrow until you find out what those advantages are, but we think you might be pleased.


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[Assistant] But let's just put it out there straight away. Things are getting serious.


[User] Please transcribe this text

[Assistant] By the end of today, we will have our top five for 2019.


[User] Please transcribe this text

[Assistant] Those three are already there, that's why they're giggling up on the gantry.


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[Assistant] The question is, which of you will be joining them today? But let's not sugarcoat it. Today is going to be very tough indeed.


[User] Please transcribe this text

[Assistant] Probably amped up Ashley Palmer-Watts. We're very impressed. But what I'm most pleased about, and you've got to be pretty proud of them, is that they seem to just keep on top of the recipe. All three of them.


[User] Please transcribe this text

[Assistant] So it looks like we're going to have a challenge on our hands trying to pick the best ones and also find the one that's going to send their maker home.


[User] Please transcribe this text

[Assistant] Yeah, I mean the thing that stands out for me is just the texture. It's very smooth. You know, the mousse, the ganache, the sorbet, it's all beautifully balanced. I think she's done a beautiful job.


[User] Please transcribe this text

[Assistant] We don't know what it looks like inside. It could be absolute perfection.


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[Assistant] A moment of truth and you won't get to see what's inside. We do.


[User] Please transcribe this text

[Assistant] I think one of the very few times all three dishes were as close to the original.


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[Assistant] On one of the dishes, Ashley felt the biscuit was hard. And the raspberry gel was missing. Anushka, we are so sorry, but I'm afraid that's why you're going out.


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[Assistant] Over the past three months, we watch you grow as cooks and as humans. We see you fail. And then we see you step back up and succeed.


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[Assistant] You've shown us not only what great cooks you are, most importantly what great people you are.


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[Assistant] There's other people though who knew that long before you became part of our family.


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[Assistant] Families, welcome to the MasterChef kitchen. Larissa, do you want to introduce us to your family?


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[Assistant] Right guys, it's time to give them that one last hug, cause it's time for us to get down to business.


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[Assistant] Tessa, Simon, Larissa, with two hours to go, this next hour is crucial.


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[Assistant] I love the bist because it's not, you know, one of those sort of heavy sauces. It's got a real lightness about it. It's super delicious and it allows the caviar to shine.


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[Assistant] I'm, I'm so surprised, because honestly, we watched a half an hour ago, still scraping bone marrow bones, then what she's put up is a super sophisticated, yummy dish that is unique as well. Onion puree on the side, it's like a dip.


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[Assistant] And that crunching vegetables, they throw me because I'm like, what's going on here? The carrots should be meltingly soft.


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[Assistant] I'm just having a moment. Sometimes I really worry about-


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[Assistant] We need variety in our lives. This is what food's all about. And this is what MasterChef is all about. Always pushing the boundaries a little bit. But pushing the boundaries and not you did it just for the sake of it. You did it cause you believe in it. And that's what he's done.


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


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[Assistant] It belongs to all of us. No, my friend. The treasure belongs to you three.


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[Assistant] No sleeping on guard duty. Well, where am I? Never mind that. Where's she? The princess! She's escaped!


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[Assistant] We'd best head for the safety of the airship. You're right, Prince Aaron.


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[Assistant] We're being pulled back down to the Katang soldiers. What do we do now? Uh, surrender? We can't do that.


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[Assistant] Look, it's the Wooly Watson. He must have climbed the treacherous mountains. Great, we can use all the help we can get.


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[Assistant] Yes, he sacrificed his own life to save us.


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[Assistant] And you, my friends, what reward would you like? Anything in our kingdom is yours for the asking.


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[Assistant] Yes, Erusea, we're home at last.


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[Assistant] So no matter what the challenge is, I'm going to do whatever I can to make it through today.


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[Assistant] Gosh, there is nowhere to hide in this dessert. There's only few elements and you've got to perfect everything. And we're just making one.


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[Assistant] I was secretly hoping that today's challenge would be a dessert challenge. And right now I need to whip up the egg whites for the white coral.


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[Assistant] And it's very lumpy. And I'm really scared that if I don't get these lumps out without knocking all the air out, this mousse could be a disaster. But I've got no choice. I have to use it. I've got no time.


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[Assistant] Finally, I've got all the lungs out and I'm hoping so badly that I didn't knock out all that air from that white chocolate mousse.


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[Assistant] Larissa, chip up the pizza with darling. I need Derek's arms right now.


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[Assistant] And I'm a bit stressed right now because I don't know if I've stuffed up my white chocolate mixture for the white coral that's in the blast chiller, but right now I can't think about that. I've just got to focus and keep going.


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[Assistant] And I've just realised that I've made a huge mistake. Ugh.


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[Assistant] But I haven't taken the prune juice out to cool down. And I don't have time for it to cool down.


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[Assistant] And it's separated. That's not good.


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[Assistant] It's lumpy, it's not combining. Oh my gosh. This is a complete disaster.


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[Assistant] I've just realized that I haven't taken the prune juice out to cool down.


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[Assistant] So I've gotta just add this cooking liquid into the ice cream mix. It's probably gonna affect it now, I reckon. Oh my gosh. And it's separated.


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[Assistant] But at the moment, I've got two things that are really worrying me. My ice cream could be lumpy and my white coral might have all the air knocked out of it. And that really, really worries me.


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[Assistant] I don't know what my white chocolate mousse is like, so I'm really scared of the coral piece of that dessert, which is the center of this dessert. And the grand final is tomorrow, it's almost there, and I feel like if I go home today, then that would just be devastating.


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[Assistant] And even just my mindset about how I create a dish, cause I can go a bit overboard with my flavor combinations. I like to do crazy things, but I know that that can be my downfall eventually.


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[Assistant] I finished putting up my dish and it looks like a beautiful dessert and I can't believe it. I'm just so, so proud of myself.


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[Assistant] Well that's good. So you have some prune jam, chocolate ganache, and also cream. Then prune ice cream.


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[Assistant] That ice cream is ridiculous. The liquid white chocolate mousse, and then you put the coral on. Oh, that coral just melts in your mouth. It's gorgeous. It's beautiful. There is quite a few steps there.


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[Assistant] So did you redo the caramel? Yeah, this is my, this is my new one. Okay, was it really cold when you started whisking? Um, yeah, I've got it in the ice bath. Is the mix cold?


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[Assistant] I think if they take the lids off and the corals don't fall, they're halfway there.


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[Assistant] Every year I get blown away by the standard. It seems to keep going up and up. Well done. Thanks Peter.


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[Assistant] I'm having a bit of a blank because I don't eat roast chicken and I don't know what you eat with roast chicken. So I'm freaking out right now.


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[Assistant] Yes, that's right. Okay. Good job Larissa. Get that in the oven.


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[Assistant] I'm rushing to put that chicken in the oven. I quickly chuck some salt flakes on top. Chuck it in. Put it in there. Put it in. Good work. Bye lads.


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[Assistant] I'm quite happy with my sides. I think it's what the judges like. They love butter, they love chicken. It's exactly what I'm giving them today.


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[Assistant] Pressure is insane right now. Nothing's in my hands. Everything's just in the oven. I know it's just a waiting game, hoping that everything roasts perfectly.


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[Assistant] I check on the fennel, I've touched one piece of it and the texture's wrong, it's still quite firm.


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[Assistant] I don't have much time left and I need to bump up the oven temperature to get it done in time. And I'm really freaking out.


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[Assistant] Taking the dish up to the judges and Nigella. I'm quite happy with my jus. I know it's got a great flavor. The honey carrots I'm very happy with as well.


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[Assistant] I'm not giving the judges potatoes. So I'm feeling quite nervous. Matt absolutely loves his potatoes with roast chicken.


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[Assistant] But I feel like I've done everything that I could have, and I just hope it's enough.


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[Assistant] I'm, I'm hoping so. I cooked them for a fair bit in the oven, so.


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[Assistant] The texture should be, it should carry all those juices because I love the sauce and I hope you guys enjoy as much as you can.


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[Assistant] Simon, Nicole, Tessa, Tim, welcome back to the MasterChef kitchen. Today, you're cooking for a place.


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[Assistant] You're gonna have 60 minutes to cook a dish.


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[Assistant] Using only the ingredients in your pantry.


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[Assistant] Remember, you're cooking for your place in the semi-final. You ready? Yep. Yep. Yep. Your 60 minutes starts now.


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[Assistant] Make everything wonderful. 10 minutes to go.


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[Assistant] Head to head for a place in the semi-final. Let's start with the farmhouse pantry. Tim.


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[Assistant] People wanna eat vegetarian dishes. If you got that on a Monday, you'd feel like it's Friday night.


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[Assistant] Just goes to show you how far you've come in the competition in the way you're thinking about what you want to deliver to your customer. Well done, Tessa.


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[Assistant] Look how far you've come. You were pretty confident yesterday in the kitchen when I was watching you. Then you produce, you know, 30 plates of food.


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[Assistant] First of all here on day 19 is an exercise to make sure you're getting that full amount of air in and to show you can control it without gasping it all out.


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[Assistant] We've done a few variations on this, haven't we? But this one is simply taking a big diaphragmatic breath and then using that one breath to read the whole of a section of words.


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[Assistant] Here are the words on the screen. I will take one big breath and read the words perfectly clearly without taking any breath in between at all. Here we go.


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[Assistant] I am reading the words off the screen now in an attempt to be able to read without taking a breath in between to show how well I have been doing my diaphragmatic breathing exercises.


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[Assistant] So please pause the video and read off the screen in one breath. Just one breath please. Well, did you have to breathe?


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[Assistant] Were you gasping for breath at the end for the last word imprecise?


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[Assistant] If you have issues with this, it could be a health thing. And I hope you haven't got any asthmatic tendencies or if you're a smoker, please stop. But look, if you're generally healthy, it should be possible to read the whole of that long sentence in one breath.


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[Assistant] So, return to the other breathing exercises I've shared with you in this course and put that in your notebook to repeat again on a future date. It's best not to try again now.


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[Assistant] Right, for the second section, I want to talk a bit more about posture.


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[Assistant] Earlier on I mentioned about the puppet on a string technique, but it's more complicated than just being pulled up. Although you see many people on the street slouching around looking at their phones, you see it all the time. And if your body gets stuck into this position, it doesn't help you generate and project a solid, powerful voice.


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[Assistant] The way we stand or sit has an absolute important and direct effect on our speech.


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[Assistant] In fact, have a go at talking deliberately down at your shoes, right? You'll find yourself ending up mumbling like this, no matter how loud you try to project. So, always look directly forward, stand tall, hey? Chest pushed out, shoulder slightly back, hold yourself tall.


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[Assistant] You need to give your airways fighting chance to push that air through your vocal folds and to project a good, strong, resonant voice. So today, think good posture.


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[Assistant] If you find it's difficult to keep good, good posture without getting a bad back, or you simply can't hold it, well, you are in trouble and you need to see an expert. See someone at a Pilates or yoga class.


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[Assistant] Or there are various gym techniques. Ask a professional what you should do. Sometimes they ask you to get on those huge exercise balls to improve your posture.


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[Assistant] For the third section today, I want to give you a very simple tongue twister, along with the clue of how to crack these things.


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[Assistant] On the internet you'll find lists of various tongue twisters, some are long and some are quite short, but they're infernally difficult to say fast. Just take the two words of toy boat.


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[Assistant] You're twisting your tongue, it's because the sounds of both words are very similar to each other, and it's one of the reasons we find them hard to separate.


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[Assistant] What if you had a technique to separate those words? And here is where I bring back a technique for teaching people to slow down their speech. Remember the syllable pen technique? This is where you have to beat a pen for every syllable.


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[Assistant] Meaning, you cannot physically beat faster than this. So you cannot speak faster than this. People teach themselves to slow down their speech by mentally thinking they have to beat for every available. Well, that would be impossible, so they slow down. And it's a way of teaching people to slow their speech.


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[Assistant] Well, if you used a syllable pen technique with tongue twisters, it makes them easier. So with Toy Boat,


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[Assistant] Right? It simply separates them. By making a physical action, it helps to separate every syllable.


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[Assistant] And so that gives you confidence because once you've done it with the pen, try it without the pen. You don't need the pen anymore. The pen is your crutch. You can throw your crutch away. So please try the syllable pen technique and, and use it. It kind of resets your mind for every syllable.


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[Assistant] And you can try this technique with any tongue twister, and I'll bet you will find it easier.


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[Assistant] Then you simply transfer this technique into your mind so you don't actually have to physically beat for every syllable. Then you'll find yourself speaking clearer and not tripping up on certain phonetics that are similar to each other, which is the basic principle of the tongue twister. Great technique this, tell your friends.


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[Assistant] Pause the video, find any tongue twister and use the syllable pen technique to help you crack them. Finally today.


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[Assistant] Here's another poem for you to analyse. The first three verses of John Keats' poem are called Ode to a Nightingale.


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[Assistant] Okay, you may not be into poetry at all. Just try and get into the beauty of this poem. It is a classic. Think about the words that need emphasis, the words that need to be given that wonderment treatment. In other words, the lovely descriptive words that should be sounded with melody in your voice.


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[Assistant] You know, describing words. Adjectives, darling. Then perform it and record it and play it back for your own feedback. Play the recording to someone you trust for their feedback.


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[Assistant] As with poems before, I'll put a verse on the screen for five seconds so you can pause the video, then read it, record it, and then go on to the next verse. So here we go. Ode to a Nightingale by John Keats.


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[Assistant] Hunt out reading of this same poem on YouTube by various actors for their interpretation and see what you think. Thank you for your time. See you tomorrow for day 20.


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[Assistant] Saturday. Saturday. For sure. For sure.


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[Assistant] free, free. cool, cool.


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[Assistant] lesson, lesson. hour, hour.


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[Assistant] The page on sleeping potions is worth a coin at two. And the chapter on wishing might just make a wish come true.


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[Assistant] And the secret part on flying has never yet been told.


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[Assistant] And the chapter there on growing hair is worth a part of God.


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[Assistant] Hey boss, what about the gravitational body extender thingamabob? That's right, faithful assistant, I nearly forgot. It's the perfect thing for our little friends.


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[Assistant] While I was at the Fat Duck, it was really exciting and really fast and really hectic. It sort of made me realise that it's more, I guess, family based for me. The dairy farm comes with its perks. There's a lot of milk. So I've been doing a bit of cheese making with Mum.


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[Assistant] Hello, I'm Gill from engVid, and today's lesson is a poem.


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[Assistant] When I did a previous poem called The Owl and the Pussycat by Edward Lear.


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[Assistant] People said, oh, please give us some more poems, so.


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[Assistant] Uhm, here is one which I hope you enjoy.


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[Assistant] Okay, so it's a poem by a woman called Emily Dickinson, and she was American, and she lived from 1830.


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[Assistant] To 1886, and she lived in a place called Amherst in Massachusetts.


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[Assistant] In the eastern... On the eastern side of America, New England. Okay. And, uhm, she... She was the kind of person who likes to stay at home most of the time.


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[Assistant] She didn't go out much, uh, she stayed in her own room. I think writing poetry most of the time.


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[Assistant] Maybe writing letters as well, but uhm, she wrote a lot of poetry.


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[Assistant] Uhm, and not much of it was published in her lifetime, but it was found after she died and then it was all published. Uhm, I think she only published one or two poems in her lifetime.


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[Assistant] Okay, so here is the first half of a poem by Emily Dickinson, and it's very simple, really. It's not a difficult poem. There are some words which may be unfamiliar, but I'll explain them as we go along. Okay. So, here we are. So, the poem begins.


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[Assistant] The steeples swam in amethyst, the news like squirrels ran. Okay, so there may be a few words there that you're not familiar with, so let's have a look. So, she's talking to somebody, maybe the person who's reading the poem, and she's telling them, I'll tell you how the sun rose. She's going to describe


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[Assistant] What it looked like when the sun came up in the morning.


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[Assistant] Okay? And it was a ribbon at a time.


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[Assistant] So, when you see the sun and the clouds in the sky sometimes.


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[Assistant] You have sort of lines in the sky.


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[Assistant] They could be like ribbons, uhm, pieces of silk.


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[Assistant] Uh, ribbons that people put in their hair and so on.


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[Assistant] So, the way it looked was the sun rose, there were coloured lines in the sky. Okay? Like that.


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[Assistant] So, a ribbon at a time, as the sun came up, these lines appeared.


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[Assistant] The steeples, steeples are on a building, they're a pointed thing like this.


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[Assistant] It's often, um, usually a church building where you have appointed


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[Assistant] It's called a spire as well, a steeple.


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[Assistant] Or a spire, so that's a steeple, that pointed bit.


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[Assistant] So, the steeples, there's more than one, so if she's looking out of her bedroom window, um, seeing the town...


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[Assistant] And seeing the sun coming up, she's seeing all the buildings as well in the town. There may be several church buildings with appointed.


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[Assistant] Spire or steeple. So the steeple swam, swimming.


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[Assistant] So, it sounds like it sounds strange because it's more metaphorical, that's why it's poetry, it's not...


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[Assistant] Literally true, but the metaphor, the steeples swam in amethyst.


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[Assistant] There's a sort of blue around the steeples in the sky, a deep blue colour. So it's as if the steeples are swimming, they're almost moving against the sky.


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[Assistant] Because of the effects of the light as the sun comes up.


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[Assistant] So, the steeples swam, it's almost as if they're in water, swimming in water. So, the blue is like water, as well as being the blue of the sky. Okay.


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[Assistant] News, we don't know. What news? Oh, the news that the sun is rising? Could it be that? Sometimes in a poem.


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[Assistant] It's not exactly clear what's happening, what's going on, what is the news.


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[Assistant] The news that the sun is rising, perhaps, that a new day is beginning, uhm, it's getting light.


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[Assistant] People start to wake up and animals and birds start to wake up. Ah, it's a new day. That may be what the news is. And a squirrel is a little animal, uhm, ooh, I'll try and draw one.


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[Assistant] The main thing is that it has a long...


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[Assistant] So, little squirrels, they can go up a tree and think things like that, you know. So, the news like squirrels ran, the news ran like squirrels, the way squirrels run very quickly. So, the news spreads very quickly.


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[Assistant] It's a new day. Everybody wakes up and thinks, oh, the new day is starting. You soon notice when the sun rises. Okay?


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[Assistant] Next verse. So these are called verses where you have a break in between each one.


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[Assistant] That is called a verse, or another word for it.


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[Assistant] Particular about your... The words you're using, you'd call it a stanza. That's a more professional word, stanza.


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[Assistant] Each section is called a stanza with a gap in between. Stanza or verse. Okay. So, second verse, second stanza.


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[Assistant] So, what happens next? The hills untied their bonnets. The bobbleinks begun.


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[Assistant] Then I said softly to myself, quotation marks, that must have been the sun.


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[Assistant] So, it's very sort of conversational in style, very normal language. Ah, it's got light. Ah, that must have been the sun coming up.


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[Assistant] So, anyway, let's go back to this. Uhm, the hills, so the hills, she can see hills in the distance, I suppose, through her window.


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[Assistant] It's a particular type of hat which people used to wear.


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[Assistant] In this period, the 19th century, uhm, and it's kind of


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[Assistant] Curved like that, and it has ribbons.


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[Assistant] So that's the person's face, and they have a bonnet, which they wear, and it ties under the chin with a ribbon, and so the idea of a ribbon is coming back.


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[Assistant] But it's not mentioned, but people know that bonnets have ribbons. So the hills untied their bonnets, so it means they untied, they opened up, they loosened the ribbons, uhm, and probably took


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[Assistant] The bonnet's off. You don't just untie your bonnet. You usually, if you're wearing one, you untie it, then you take it off completely.


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[Assistant] Which usually meant in those days you'd gone to visit somebody, you wore the bonnet out in the street.


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[Assistant] You then arrived at their house, you go in,


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[Assistant] And if you're going to sit down and have a nice social chat...


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[Assistant] You untie your bonnet and take it off, and then you can relax and have a proper conversation and stay for an hour or more.


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[Assistant] So, this is quite a strong idea that the hills untied their bonnets that something's happening.


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[Assistant] So, I think the idea is partly the light behind the hills. It's getting lighter, so it looks as if they had


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[Assistant] Dark bonnets on, and then they've taken them off, and the light is different now. You can see the hills more easily in the light. Okay.


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[Assistant] The hills untied their bonnets, the bobble-inks.


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[Assistant] Mostly black bird, but it has white markings on it as well. That's the male.


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[Assistant] Bird, I think the female bird is more sort of brown and beige, uhm, so that's the bobbling.


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[Assistant] And uhm, it's a bird which we don't have in the UK.


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[Assistant] So I had to look it up on the internet, and I had to find a little video on YouTube.


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[Assistant] To see what a bobble ink looked like and what it sounded like.


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[Assistant] To hear what it sounded like.


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[Assistant] When she says the bobble ink's begun, it means they started chattering and making a noise, and singing, and probably going off to find food.


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[Assistant] Insects and things, because that's what birds do when the sun rises. They all make a lot of noise and go off to find food. So, the bobbling's begun.


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[Assistant] Okay, and also, the thing with the Bobolink is, uh, it's, um, she's from America, and the Bobolink is a native bird of North America, but in the winter, the Bobolink migrates south to South America.


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[Assistant] So, if you're in that area of the world, you may know what the bobble ink looks like. You may have seen them. Okay, that's a bobble ink, then.


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[Assistant] So, the bobble-inks began, then I said softly to myself, that must have been the sun.


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[Assistant] So, the sun, it's a sort of almost, uhm, casual remark. Oh, that must have been the sun.


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[Assistant] You know, it happens every day, the sun rises, so...


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[Assistant] But it's very important that it does... I don't know what we would do if the sun didn't rise, so we take it for granted. You know, we expect it to happen every day, but it's very important. So, okay, so that's the first half of the poem, all about the sun rising.


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[Assistant] I hope you, you, uhm, have enjoyed the, the little...


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[Assistant] Images and the references to birds and animals and...


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[Assistant] How it looks visually because poetry often creates a picture in your head.


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[Assistant] And there's a bit more rhyme to come. So, let's move on to the second half of the poem.


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[Assistant] Okay, so let's have a look at the second half of the poem. So, we started with the sun rising, and now the sun is setting.


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[Assistant] So, there's no... There's nothing about the middle of the day in the poem. It's just sunrise, sunset, what happened in between, just another day. So, let's read the third verse, the third stanza.


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[Assistant] There seemed a purple style.


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[Assistant] Which little yellow boys and girls were climbing all the while.


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[Assistant] Okay, so we've heard how the sun rose, I'll tell you how the sun rose, she begins, but how he set, he meaning the sun,


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[Assistant] How the sun sets, I don't know. I know not.


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[Assistant] She didn't... Well, she does, because she then goes on to tell us. So she does know, really. But this is what she saw when the sun was setting.


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[Assistant] They're saying it's less clear probably because it's getting darker when the sun is setting.


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[Assistant] So you can't see so much, but what she did see, there seemed a purple style.


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[Assistant] If you have in the country between different fields, you get a fence and there might be a hedge on either side, something growing.


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[Assistant] On either side, and then there's a, a wooden...


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[Assistant] Fence, but you may want to climb over it, so what people do, they put a


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[Assistant] A piece of wood across, part way up, like that, so that you can step onto the piece of wood and step over to the other side and get down.


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[Assistant] That's called a style, okay? Something that helps you


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[Assistant] Jump... Not jump over a fence, climb over a fence. Okay.


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[Assistant] So that's the impression she got. So when you think of the ribbons when the sun was rising,


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[Assistant] Uhm, this is a little bit similar. That... Well, she doesn't say what colour the ribbons were, but she said here this is purple. So, the dark sort of purple colour in the sky often in the evening and maybe some lines again, but there seemed a purple style


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[Assistant] The style, little sort of spots of yellow that look like children. Okay.


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[Assistant] So, which is a bit strange, but that's the impression, some sort of effect with all the colours at sunset. So, little children, little yellow dots in the distance.


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[Assistant] When they reached the other side, the other side of the stile, further away into the next field, a domini in grey


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[Assistant] Put gently up the evening bars and let the flock away.


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[Assistant] Okay, so the children, if they are children.


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[Assistant] Go over the style to the other side, it's getting darker and darker.


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[Assistant] And then a dominey in grey, this is like a church man wearing grey. A dominey is like a sort of religious leader. And he's wearing grey.


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[Assistant] I think because the light is fading now, the light is going as the sun sets, the purple is quite dark already, and then grey


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[Assistant] You don't see so much colour at night. Everything's grey or black or white. So, Dominion grey, wearing grey, uh, and uhm, in


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[Assistant] In British English we spell grey with an e, but this is the American spelling with an a.


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[Assistant] Okay, so he's wearing grey. Put gently up the evening bars, so it could be these bars here. It's almost like the bars of a prism makes you think of bars whichever way they're going, so it's like


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[Assistant] Saying, sort of closing down for the night, really.


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[Assistant] Put gently up the evening bars, but it's gentle, it's a very nice feeling, and led the flock away. The children, boys and girls, are like a flock, and a flock


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[Assistant] It's the word for, um, sheep.


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[Assistant] It's like this man is like a shepherd looking after a flock of sheep.


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[Assistant] Which has slight sort of religious connections, uhm, because people, boys and girls, adults as well, are sometimes in the church called a flock, uhm, the people who are being looked after by


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[Assistant] The minister, the church minister. Uhm, so there's something a bit religious about the poem at the end here, as well as having steeples early on, which are church buildings.


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[Assistant] So, but it's a very gentle feeling, gently.


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[Assistant] And led the flock away. There's the idea that this man who is like a shepherd


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[Assistant] Is really looking after the children, taking care of them, making sure they're okay. So, it's a very nice feeling at the end of the poem.


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[Assistant] So, uh, and then in terms of poetry with rhyming, we've got style and while, and we've got grey away.


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[Assistant] So there's a little bit of rhyming, but not every line, because sometimes if you rhyme every line, it can be a little bit too...


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[Assistant] So, uhm, so there we are, that's a description of a sunrise and a sunset and what it looked like.


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[Assistant] To Emily Dickinson, who must have spent a lot of time.


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[Assistant] Sitting in her bedroom looking out of the window.


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[Assistant] So, uhm, she was very interested in nature and the view that she could see through the window.


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[Assistant] So, okay, I hope that's been interesting for you to look at another poem and to sort of... I hope I've shown how poetry doesn't have to be very scary or very difficult to be able to understand and enjoy it.


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[Assistant] So, if you'd like to go to the website in vid.com, there's a quiz there for you to test your knowledge of this poem.


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[Assistant] Or poetry in general. And, uh, thanks for watching, and see you again soon. Bye for now.


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[Assistant] Didn't even think I'd even be in the competition, let alone cooking for immunity pins, so I'm pretty stoked to be here today.


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[Assistant] I want it, I can see it right there and I really want it, but I know that I've got to fight for it.


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[Assistant] I wanna beat these other guys, get into that round too and get that pin.


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[Assistant] My chicken's been frying away. Now it's time to coat that chicken and get it in the fryer. Is that oil hot enough? Yeah? Yeah, it should be right. Good work.


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[Assistant] I'm double coating and I'm double frying. So I guess the key is do everything twice today. I do four.


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[Assistant] My fried chicken has to be perfect. I need to get to round two. I wanna be a professional chef.


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[Assistant] Cooking Korean fried chicken with my Korean sauce.


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[Assistant] Got my chicken on. I'm feeling really comfortable. All I've got to do is nail the sauce now.


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[Assistant] I'm just, I'm speechless. I'm just standing there absolutely dumbfounded.


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[Assistant] It feels so good being part of what is a MasterChef first.


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[Assistant] This guy's got so much experience, and no matter what you're gonna throw at him, he's gonna be able to come up with a dish.


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[Assistant] Feeling pretty confident right now. I think orange is definitely something I can work with. I'm gonna make a dark chocolate and orange mousse with an orange curd. I think that the orange will bring out the dark chocolate. The two of them go well together.


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[Assistant] So the first thing I've got to do is the Dakwa which will form the base. Dakwa is essentially a meringue.


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[Assistant] I whisk egg whites and sugar and I fold through almond milk.


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[Assistant] I've got the base of my Dakwadun, uhm, I've got my curd in the freezer. Now I gotta start on my dark chocolate and orange mousse. It's gonna form the outer layer, and it's going to be what encases the curd.


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[Assistant] So, I'm gonna layer some of the orange zest through the mousse, and then uh, try to accentuate some of the orange flavours.


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[Assistant] My chocolate might be better as it doesn't have such a strong note as the dark chocolate.


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[Assistant] I think I've got enough time. I'm ditching the dark chocolate and I'm gonna start a white chocolate mousse.


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[Assistant] Today Tessa and I are competing for two immunity pins against a professional chef and we have to hero oranges.


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[Assistant] I'm making a chocolate and orange mousse with an orange curd and I've ditched the dark chocolate and started a white chocolate mousse.


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[Assistant] As I start to zest the oranges into the mousse, I can really see some of that colour and flavour come through.


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[Assistant] Uh, making a orange, white chocolate entremet. Dime.


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[Assistant] It's hardly any time to go, I've gotta do this now. I take my doings out of the freezer.


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[Assistant] I turn the domes out and I pour the warm glaze over it. It looks good to me, but I'm hoping it's the right texture for the judges.


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[Assistant] I'm looking at the contestants with the white apron. I wanna be there with them.


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[Assistant] Yesterday George said to me the dish was too sweet, so I just want to balance the flavor for the dish that I'm doing today.


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[Assistant] So, like cooking is something I really love to do.


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[Assistant] I've got quite a big cookbook, so I've got about nearly 250.


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[Assistant] In my spare time, most of the time I'll be in the kitchen.


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[Assistant] Six to seven hours, uhm, booking up Storm.


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[Assistant] It's a privilege, I think, to be in MasterChef, so I will give all what I've got to cook really good food.


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[Assistant] The curry is nearly ready. I've got my rice cooking and I need to cook the crabs and I still gotta make my pineapple salad.


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[Assistant] Matt and Paul is here, and I'm really excited, and I'm waiting for them to taste my curry sauce.


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[Assistant] Got a spicy zingy, really nice. I checked the crabs in the sauce and then put the lid on and hoping that will cook quickly. It's starting to smell good. It does.


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[Assistant] I can't believe it. It feels so good to get that apron. And I can't wait to cook in the Master Chef kitchen. It's just a dream come true.


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[Assistant] I hope my, I hope my parents and my family is proud of me. I'm nobody to be proud of myself.


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[Assistant] I hope the Dodgers are proud of me and they accept me as their student. That's all I want.


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[Assistant] Your mains must champion seafood, and Red Team, your mains must champion the land. All the food, and this is important, is going to be served buffet style. So you'll need to be thinking about platters of food. You have three hours to cook and plate up all of your food. At the end of your three hours, all your platters,


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[Assistant] Must be on the serving table. The three of us are going to be tasting all your dishes. The team that does the best job will be safe.


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[Assistant] The team that does the worst job will go into tomorrow's elimination. From there, one of you is going home.


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[Assistant] I'm liking the menu, alright, but if you put, listen, listen, remember, hour and a half, not even, it's gotta be on the serving table, done. You gotta push, push, push, alright? Alright, let's go guys.


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[Assistant] Behind, behind. Listen up, teams. This is where the pedal gets pushed to the metal, yeah? You have to get faster. This is where it counts. 45 minutes to go. Come on. Come on.


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[Assistant] Well, I'm really pleased. I'm really pleased because first team challenges are a hit or a miss, but this one I think has been a bit of a hit. They've done really well. The food looks amazing.


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[Assistant] That's spectacular. Should we just reach in and start racking and stacking? This is a lot of food, isn't it? So Larissa, what have we got?


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[Assistant] You know what I like here? You can tell the batter's gonna be a good thing because it's all bubbly.


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[Assistant] You know, and brown and aerated. She's got good crisp and not a bad effort at all.


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[Assistant] I'm going back in, I'm enjoying this bread actually. And that curry, it's just, when you say crowd-pleaser, you're right, because it's not too hot, but it's complex and tasty.


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[Assistant] And the cream? Go on, put a dollop of cream on our behalf. Yes!


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[Assistant] And what I also love is that pork has just been cooked to perfection. It's fall apart but in no way dry and jammed full of flavour.


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[Assistant] And you look at it and you go, people might be looking and going, it's a little bit burny, but it's not, because what it does is it's just that lovely caramelized honey sweetness, it's got lots of flavour.


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[Assistant] My hands on your shoulders, boys. Let's be honest, the crumble is good regardless. But that is an exceptionally good crumble. That's a cracker. And the apricots are so wonderful. Mmm. Lovely. Delicious.


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[Assistant] Red team, let's talk about what you did brilliantly. The pork.


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[Assistant] What can we say? Absolutely outstanding.


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[Assistant] And using all of those pandeuses to make the puree was clever, thoughtful.


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[Assistant] And delivered flavour in spades. And the beat?


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[Assistant] Roasted, caramelised, jammy, sweet. The walnuts crunchy.


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[Assistant] Finish with that creamy goat cheese, as far as we were concerned, next level.


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[Assistant] In fact, it wasn't just two dishes, it was seven fabulous dishes that blew our socks off.


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[Assistant] Colourful, flavour plus, textural, the whole kit in Kabuto.


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[Assistant] This is crazy. Derek's just changed from dark chocolate to white chocolate. I don't know that he's got enough time to do it.


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[Assistant] I'm making lamb shoulder with sumac and pomegranate molasses. I can see Ben filling with the lead of the pressure cooker.


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[Assistant] The lids haven't been on properly for the last 15 to 20 minutes.


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[Assistant] In just over an hour, 150 farmers and drought volunteers are going to arrive and this is one of the heroes of our menu. We quickly work to make sure the lids are now sealed properly.


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[Assistant] We've got mint. I'm just gonna quickly get onto this lamb. I'm terrified that this lamb hasn't had enough time. I can't wait any longer. I lift the lid off the pressure cooker. Oh, look at that Mandy! Hallelujah! Oh yeah, it's pulling apart. Perfect.


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[Assistant] The lamb is cooked perfectly. I'm so happy, I'm so relieved.


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[Assistant] I love it. Ordinary home cooks. It works as a dish. It's ripping cooking. Well done.


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[Assistant] This might be better than mine. That is quite special.


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[Assistant] Going into elimination with immunity pin, I need to think about this strategically.


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[Assistant] Today I'm making pan-seared scallops with a caramelised shallot puree, tarragon herb oil, and prosciutto. Yum! Nice!


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[Assistant] I want a white apron, really, really bad today. Everyone in here does, but I want it really, really bad.


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[Assistant] Whenever my mum, my godmother and I hang out, it's always food related. Great knife skills there, Al.


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[Assistant] I had to have my thyroid removed and with it a really large tumour.


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[Assistant] Being so young, 28, knowing that it was potentially life threatening, it was really scary. Definitely made me take stock of everything. My mum was my biggest support. She got me through it.


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[Assistant] Ultimately, I'd love to have a little market stall selling a few things that I work on at home, like compound butters and spice blends and some sauces.


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[Assistant] Caramelised scallops, a caramelised shallot puree. We've got some freshly potted garden peas, asparagus, pea shoot tendrils and prosciutto. This is a tarragon herb oil.


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[Assistant] Starting off with the slurry first, which will form like the skirt on my dumplings. So when I cook the dumplings I'll pour this in. It's like, kinda artistic, I don't know.


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[Assistant] I work in finance, uh, and essentially I'm around numbers all day.


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[Assistant] You guys want some baked treats? They might give me a bit of a hard time, but at the end of the day they really enjoy what I'm bringing to the table.


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[Assistant] The pressure points for me is I'm making potsticker dumplings. When I go to flip them, they better not stick. I've practiced them a million times over. You want it perfect, right? It's what I have nightmares about. The moment of truth.


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[Assistant] Potsticker dumplings, pork with a pickled radish, kind of potstickers without chilli oil and red vinegar sauce.


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[Assistant] I'm a financial analyst from Perth, WA.


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[Assistant] I want an apron really bad, so I'm going to fight really hard to get one tomorrow.


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[Assistant] Hmm, this mirror needs a good cleaning too, LB. Okay, Tweet, but it ain't gonna help.


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[Assistant] So, let's not mess around. You saw her early on today. She is one of the most influential cooks in the world. She's here with us all week. Please welcome the one and only Nigella Lawson!


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[Assistant] Nigella, welcome back. What is it that draws you back to the MasterChef kitchen time and time again?


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[Assistant] Milk as much information and inspiration as you can because an amazing food mind has walked into the kitchen.


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[Assistant] So when we cut this, that center should be oozy out, yea?


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[Assistant] I think we all thought it would be good. I don't think we were expecting it to be that good.


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[Assistant] So, how do we decide the teams? Well the short answer is, we don't. The four contestants whose dishes were tasted along with Jess in the mystery box, Nicole, Abby, Simon and Nushka, you're today's captains.


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[Assistant] You'll find out which team you're on when you re-enter this kitchen.


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[Assistant] It's a really rock solid plate of food. Simon, you set them up so well with such a clear vision. So you saved that gravy. And Steph, you're plating, you've never plated as well as that before.


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[Assistant] This challenge is about featuring pistachio. You've gone one step forward and you've picked up the actual colour of the pistachio. You've picked up the brown of the shell, the green of the nut inside, that little kind of wispy paper covering which is a bit red or pink. It's reflective of the Cooley. Can I see it?


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[Assistant] Kudos to you for using the pistachios in two ways, um, especially in the pastry recipe. And that's really impressive.


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[Assistant] Well, let's start with the good news. One of the things we're seeing this year, clear idea at the beginning of the cook.


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[Assistant] Well executed, great dish at the end, and that's exactly what happened with the best dish today. The team that cooked that winning dish...


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[Assistant] Yellow, rock solid cooking elevated by the freshness of that fennel and pistachio salad.


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[Assistant] Well done, you know what that means? You get to fight for an immunity pin alongside Jess later in the week. Well done. Great cooking, great teamwork.


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[Assistant] Hello, I'm Gill at engVid, and we have a lesson today on vocabulary connected with the family.


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[Assistant] So, all the names, the family, relationships, and


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[Assistant] The standard names and also some informal names that are used within a family for different family members. Okay. So, let's have a look.


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[Assistant] But within the family, she might be called mom, or mommy, or mom. Mom is a more American type of


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[Assistant] Way of saying mum. We say in the UK, mum.


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[Assistant] But America, in America it's usually mom, so, and uhm.


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[Assistant] This one, this is a bit old fashioned, mama, so if you're watching an old film...


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[Assistant] That's set in the maybe 19th century, something like that. Uh, the mother might be called mama.


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[Assistant] Which was a bit more formal in those days in the 19th century in this country anyway. Uhm, children and parents were more


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[Assistant] Formal in the way they spoke to each other than they are now. So, that's mama. And also, mater, this is a funny one, this comes from the Latin word for mother, mater.


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[Assistant] Although, if you're studying Latin, you might pronounce it Martair rather than Mater.


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[Assistant] But, uh, this was a slightly jokey name, uh, that, uhm, mostly


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[Assistant] Uhm, boys who went to private schools where they studied Latin.


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[Assistant] And they were, they were living, they were residential schools, so.


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[Assistant] When they came home to visit their parents, they would call their mother Mater and their father Pater. There's Pater there.


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[Assistant] The Latin names for mother and father. I think it was a little bit jokey, uhm, and they're not really used so much now. Okay, so let's move on. Father is the standard word for father, but he could be called dad or daddy. Pop, don't ask me why. How can it change to pop? Don't know.


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[Assistant] Then, papa is the equivalent of mama.


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[Assistant] So, those, again, that's old fashioned, 19th century, very formal, mama, mama, papa, and Pater, the Latin version of it. Okay.


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[Assistant] So then, we have brother, if you have a brother.


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[Assistant] They could be called, in a very informal way, bro.


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[Assistant] Not many people use this, but some people do.


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[Assistant] So, the first three letters of brother, bro or bruv.


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[Assistant] Bruh, bruh-the, but bruv, like a V. That comes from the sort of London accent, the Cockney London accent, where Cockney's


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[Assistant] Instead of pronouncing th rather...


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[Assistant] They, they make a v sound instead, bruh-vuh, bruh-vuh. So, that comes from that, bruh-vuh, bruh-vuh. Okay. And then, a female. These are called siblings, by the way. Siblings.


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[Assistant] If you have brothers and sisters, they are called siblings.


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[Assistant] So, a sister, sister is the standard word. It can be shortened to sis in an informal way.


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[Assistant] Okay, then you have uncle, who could be the brother of your father.


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[Assistant] Or the brother of your mother. It's the same word for both. There's no difference. Maybe in some languages you have different words for that, but uncle is the brother of either your mother or your father.


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[Assistant] And there's no, as far as I know, there's no short, informal, uhm, version of uncle.


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[Assistant] But with aunt which is the female version, so the sister of your mother.


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[Assistant] Or the sister of your father. There is, there's auntie. So you just add i-e at the end, auntie.


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[Assistant] Uhm, and just to mention that in India, these words uncle and aunt or auntie


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[Assistant] Are used as a term of respect, so we don't do that in the UK. We only use these for the actual


[User] Please transcribe this text

[Assistant] Family, relative, uhm, we don't, you know, if there's an older person, we wouldn't automatically call them auntie or uncle.


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[Assistant] We might say, uhm, I don't know what you'd say, sir or madam or something if you're being very formal, but not uncle or auntie, okay? That's in India.


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[Assistant] Maybe in some other countries as well. I don't know. Please put in the comments if you know a bit more about that.


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[Assistant] Okay, so then, um, nephew and niece are the next pair. This is the male.


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[Assistant] Brother or sister, okay? So, if you have a brother or sister who has had some children, the brother's son


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[Assistant] Or the sister's... Your brother's son or your sister's son is your nephew. Okay? And there's no


[User] Please transcribe this text

[Assistant] As far as I know, there's no informal word for that. And then the niece is the female version, so your brother's daughter or your sister's daughter is your niece.


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[Assistant] Then, you can have a cousin, and this word, cousin, is the same for male and female, and your cousin is the son or daughter


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[Assistant] Of your aunt or uncle. Well, your aunt and uncle, because if you're


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[Assistant] Ah, if your uncle has married somebody, she... The person he marries becomes your aunt, even though you're not related by blood, you're related by marriage. So, your uncle's


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[Assistant] Ah, your uncles. This is getting difficult. Your uncles.


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[Assistant] Son or your uncle's daughter is your cousin.


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[Assistant] And your aunt's son and your aunt's daughter is your cousin.


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[Assistant] So, you can have lots of cousins if you have lots of uncles and aunts who have all had children. Okay.


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[Assistant] Uh, and the only sort of short informal words I know for cousin


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[Assistant] Is cars or cuzz, but those are a bit old fashioned. You find them in Shakespeare, which is sort of, uhm...


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[Assistant] 15th century, so that's quite a long time ago. That's a few hundred years ago.


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[Assistant] So, coz and coz, they're not really used very much unless people within one particular family decide to use it just in their family.


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[Assistant] Uhm, families sometimes develop their own, you know, family names, but those are quite old fashioned.


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[Assistant] They're called archaic or old fashioned, old.


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[Assistant] Old-fashioned, meaning that they were used in the past, but they're not really used now. Okay. Right, so then we have the older generation, so grandfather,


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[Assistant] Is the father of your father or the father of your mother? So it's going one more generation back. So your grandfather


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[Assistant] Is your father's father or your mother's father?


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[Assistant] So, again, there are several family informal versions for this.


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[Assistant] And even gramps, sometimes very informal gramps. Not every family uses that. Again, each family decide what... Which one to use. Okay? And then grandmother, who is the mother of your father or the mother of your mother? So, grandmother, uh, grandma, granny, gran,


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[Assistant] Nana, or I've heard some people pronounce it, nanah.


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[Assistant] But, uhm, I think that's a particular region that does that. So, grandma, granny, gran, nan, nana or nana. Okay.


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[Assistant] Uhm, then wife and husband, the wife.


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[Assistant] A man who marries a woman, she becomes his wife, and then the husband. A woman who marries a man, he becomes her husband. Wife and husband. Okay.


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[Assistant] And then, when that happens, when they get married, they... they acquire... they acquire


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[Assistant] Who uhm, are then connected by marriage.


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[Assistant] If a man marries a woman, she becomes his wife, and her parents


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[Assistant] Her father and mother become that man's mother-in-law and father-in-law. Okay? And the same applies for the wife. When a woman marries a man, his father and mother become her father-in-law and mother-in-law.


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[Assistant] And for those parents they acquire or get a son-in-law and a daughter-in-law because if their son marries a woman, that woman becomes their daughter-in-law.


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[Assistant] And if a couple's daughter marries a man, that man becomes their son-in-law. Okay. Right, so.


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[Assistant] Then things get even more complicated if people who are married split up.


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[Assistant] They decide they don't want to be married anymore, they might get divorced, so if there's


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[Assistant] If there's a divorce, they break up a legal...


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[Assistant] Break it... Break up, uhm, they become divorced, so they're no longer wife and husband, they are ex-wife and ex-husband.


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[Assistant] And people sometimes refer to my ex without saying the rest of it, just my ex.


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[Assistant] So, ex can also be used with a girlfriend or a boyfriend that you're no longer with. Girlfriend, ex-girlfriend, boyfriend, ex-boyfriend, when that relationship was in the past.


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[Assistant] Wife, ex-wife, husband, ex-husband. Okay? And then, another complication, if the divorced couple or one of them


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[Assistant] Gets married again, they get another wife or husband, and if they already have children from the first marriage,


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[Assistant] Uh, this word step comes in. So, uhm, if someone whose mother and father has divorced a young boy or girl, if their mother or father marries again,


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[Assistant] They have a new mother or a new father who comes to live with them.


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[Assistant] Who is not related by blood, they're only related by marriage. They're the second wife or second husband of the actual parent. That is the stepfather or stepmother of that child.


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[Assistant] And the child is the stepson.


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[Assistant] Okay, so that's the first part of the lesson with all the vocabulary, formal and informal.


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[Assistant] We're just going to have another part of the lesson which is about family history and research into old documents where people find out more about the earlier generations of their family, so we'll do that next.


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[Assistant] Okay, so let's have a look at what's called family history research.


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[Assistant] This is a very popular thing which people in the UK do, I think in lots of other countries too, to find out, uhm, the past generations of their family, where they come from, going back hundreds of years if they can.


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[Assistant] Family history research is when people, either on their computer...


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[Assistant] There, there are websites where they can find information, uhm, even documents that appear on the screen.


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[Assistant] Very old documents which have been scanned and put onto the internet.


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[Assistant] Uhm, and people can find out if they don't know who their... They may know who their grandparents were, but


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[Assistant] Going back any further than that, they're great grandparents.


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[Assistant] Great-great-grandparents, as you go back each generation, you add the word great. So here, you'd have great-grandfather, great-grandmother.


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[Assistant] And you add the word great for each generation. Uhm, so it's not so easy to know because families don't always keep information about who they're.