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[Assistant] That is unbelievable. I love love love it.


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[Assistant] We will gift you an open pantry and anything you want to cook, sweet or savoury, it's all yours.


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[Assistant] Like Jock said, use as much or as little as that 90 minutes as you would like. But as soon as you finish your dish, stop your clock. Then, now listen up because this is important.


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[Assistant] You will then bring your dish up and we will taste it then and there.


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[Assistant] 18 people will be safe in round one. And if your dish is good enough, we might send you straight to the gantry.


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[Assistant] Okay, the bad news, the five worst dishes, their makers go into round two, where you cook again with whatever the time difference is on your clock. We got it?


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[Assistant] Your time starts now.


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[Assistant] Yeah, I think so too. If it was me, my food is better when it's quick, it's fast, it's punchy.


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[Assistant] Listen up, everyone! You've had 15 minutes, which means 75 to go! Come on!


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[Assistant] Yeah, I'm going whole hog. Full mighty, not even 10, not even 15. You're going the whole hog.


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[Assistant] Wow. We've been around everyone's ventures now. You are the only person that has said that. Everyone's doing quick cooks.


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[Assistant] I totally agree. I think to do that in 30 minutes, it's a really, really good dish. So well done, mate. Well done, mate. Thank you.


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[Assistant] You didn't have much time to think and you produced a really good dish. That texture on that pitchy is perfect. It's not easy to do to get that little chew about it.


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[Assistant] Should you have played it? We'll find out.


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[Assistant] Dig in. Dig in. Look at that.


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[Assistant] For me, I thought your pastry was a bit blonde, and it's just a big hit of chocolate and coffee. So, we'll see how you go.


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[Assistant] Like, you couldn't have cooked it any better, and the flavours are everything that I like about food, so. 10 out of 10. Get in the balcony, son.


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[Assistant] Please tell me you're nearly finished, Po. I'm nearly finished. Press the clock when you're done because if you have to do round two, you've only got a seven minute call.


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[Assistant] I don't eat cake at all. I think I've eaten the most out of anyone.


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[Assistant] Impressive stuff today guys, but when you walked into the kitchen,


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[Assistant] It was about the least impressive dishes.


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[Assistant] Guys at the back, hold on. You guys are safe and get up to the gantry.


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[Assistant] Okay, so what are you cooking? It's the same as round one. Anything you want.


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[Assistant] Chris, you've got a little over 60 minutes, so you'll start first.


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[Assistant] Courtney, you'll be next out of the gates, 56 minutes. Linton, you've got a touch over 44. Hayden, you've got 42. And Rose, you'll be starting last with a little over 36.


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[Assistant] Linton. Yes chef. Talk to me brother. We got crab, hibachi.


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[Assistant] Uh, if I'm honest, I don't love the look of it. I think it's a lot of beige in there.


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[Assistant] Wow, I didn't expect that. And it hurts me because he's a very talented cook.


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[Assistant] Uhm, for me the squid's cooked perfectly, it's just set. Uhm, and I love that combination of the bataga, uhm, that pancetta and then that cured egg yolk.


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[Assistant] Rose, what have you cooked for us?


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[Assistant] Linton, I've said this before and you're right up there with one of the best cooks in the competition, but today just wasn't your day.


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[Assistant] Your cooking is amazing and this week you put up some absolutely incredible dishes. You've had the highest of highs, but unfortunately the lowest of lows.


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[Assistant] This is a really famous Italian dish. If you're in Rome or Tuscany, this is on the menu everywhere. So, Picci is a Tuscan pasta, so it's made with semolina and you roll it out as like a thin noodle. And then cacio e pepe basically means cheese and pepper. And it's just a really simple sauce to coat the pasta at the end.


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[Assistant] It is amazing to be cooking in this kitchen right now. Time.


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[Assistant] For round one, I am making hand-rolled pinchy kachurri pepper.


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[Assistant] Pasta pasta pasta! Uh, hand rolled pinchi with cut shoyu pepper.


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[Assistant] You safe, babe? Yes. Well done! Oh, man.


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[Assistant] I guess we'll never know what message that ship held for our world.


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[Assistant] That energy you showed yesterday was exceptional. I just love that pressure you put yourself under because we know that creates amazing moments that are few far between. So, yeaah. I'm proud of you, Sarah.


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[Assistant] You now have a one in three chance of getting to the next stage of this competition. Let's be honest, you're good enough. But I'm gonna push you even further today. I'm not slowing down. I can't slow down. But let me tell you something really important. Survive this challenge. Get through this cook-along. Escape elimination.


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[Assistant] That sends a very strong message. And all that's standing between you and I are 10 seconds.


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[Assistant] Now, a quick insight. You all know about the jeopardy of chocolate souffle, yes?


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[Assistant] Back to win, yes? Come on, back to win, yes? For a reason, yes? Come on, give them some love, come on!


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[Assistant] Potato crusted Murray cod. Served with an amazing, stunning, vegetable minestrone. Finished with a macadamia puree. Any questions?


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[Assistant] Now, first thing we're going to do is we're going to fillet the fish. Please be careful. One portion, okay?


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[Assistant] Hold the head very carefully, get the knife, slice it down and through. Turn the fish back up, slice down, and let the knife do the work.


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[Assistant] Lift up carefully. Come into the center of the cage. Okay, use the point of the knife and slice through. Please be careful, okay? And off, okay?


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[Assistant] If you want to take the second fillet off, do it for emergency purposes only.


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[Assistant] Now, once the fillets are off, get rid of your carcass.


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[Assistant] Over. Now let's start trimming the fish. With me? So, are you good? Oh, come on.


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[Assistant] Come down through the side, get rid of the fin, and the dorsal fin.


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[Assistant] Okay, and then from there, hold the tail of the fish.


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[Assistant] Come through, very carefully, hold the skin, and let the knife do the work. Check, you've got the skin off, back down, and check. Now we've got a beautiful fillet of fish.


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[Assistant] Okay, guys, look. Got it? Yes, chef. Good. Let's go. Slice the tail. And come down from there. Now, we're looking for a beautiful portion, okay?


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[Assistant] Now, stay tidy guys. Tidy workbench.


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[Assistant] Tidy food. All I've got now in front of me is my portion of fish.


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[Assistant] Right, next up, macadamia puree. Blender on. We're gonna take 200 grams of macadamia nuts. That's 200 grams of macadamia, chef? 500 grams in the bag to work it out, yes?


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[Assistant] Macadamia puree. Blender on. We're gonna take 200 grams of macadamia nuts. That's 200 grams of macadamia, chef? 500 grams in the bag to work it out, yes?


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[Assistant] Now from there, two teaspoons of extra virgin olive oil, in. One, two, in. Next to that, two teaspoons of beautiful sherry vinegar, in. From there,


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[Assistant] Your vegetable stock, nage. Smell it, it's fragrance, okay? In.


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[Assistant] 300 mils there. Basically just to cover them. That's it. Keep it at the side.


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[Assistant] Keep it down. What happens then? It starts to get momentum and it purees. If we hit it fast, it's all going to be grainy. I want to get a beautiful puree. Slow it down.


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[Assistant] Now look. Beautiful macadamia puree. Seasoned with the stock. Excellent. Right, puree done.


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[Assistant] Right, get your zucchinis, okay? Yep. Both colors please.


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[Assistant] Brizzy and Scoob, let's go with the zucchini first. Small size. Look at me. Small size. Small size.


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[Assistant] Callum, I can't hear you, yes? Yes, chef. Thank you.


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[Assistant] Your beautiful fennel, okay? A nice fine brunoise, again. You'll see why with the knife cuts and the minestrone. Super fine.


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[Assistant] Listen up. The most important thing about this minestrone, everything's self-contained, so I want the flavor from all those vegetables coming out. We season it lightly. I've got a touch of olive oil in there. Okay? And vegetables go in. And we're gently sweating them down.


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[Assistant] Come on, mate, let's go. Now, that's time to sweat. It's important, there's got no colour on there, okay?


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[Assistant] Once the veg starts to soften up, once it starts to soften up, take a touch of fish stock and two tablespoons of fish stock into the minestrone.


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[Assistant] Think about it. Fish done. Macadamia puree done. Minestrone is working. Pan on for your clams. Because we have to toast the clams. Get your pan on.


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[Assistant] Guys, I can't hear you, yes? Yes, chef. Yes, chef. Thank you. Clams into a bowl.


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[Assistant] A nice plush of thyme into the clams. Look at me. In. From there, get your garlic.


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[Assistant] And your shallots. Garlic into the clams.


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[Assistant] Cut in half. Skins on. A nice glug of olive oil over the clams. And now we're gonna toast them.


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[Assistant] Rocket fuel. Now! Take your potatoes. Really important now, okay?


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[Assistant] This is where it starts to get technical guys. Super technical, okay?


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[Assistant] Take your potato. Lay it down, nice and flat. Inch slices. This is not the place to fall behind. This is really crucial. Down. Down. And down.


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[Assistant] Now, for the dangerous part, all of you, super careful. Mandolin, watch.


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[Assistant] Not too thin guys, but please take your time. Okay? Look, discs. Hey, discs.


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[Assistant] Egg white onto the fish. Lightly aerated. Yes? Scales! On!


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[Assistant] Let's go. Look up. Look up. Watch the scales. Eyes on Gordon. Fish in. Pan on. Yes. Hear the sear. And in.


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[Assistant] We're only turning this fish once. It can't be turned twice.


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[Assistant] Turn it twice, we're going home. Turn it once, we're staying in the competition. Let's go guys. Come on!


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[Assistant] Right. Fish. Cooked beautifully. Minestrone. We're gonna finish the minestrone. Get your lemon. Quickly. I want a zest on there now. Please. Let's go. Lemon zest. In.


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[Assistant] Of macadamia in the center. Oh. Minestrone. Siphon off the vegetables.


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[Assistant] Drain off the jus. I want to see the vegetables.


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[Assistant] Adrenaline, flowing, and just their attention to detail. Yea, we all cook.


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[Assistant] So well. But cooking a dish that you don't know anything about, that's hard. And to keep up ten seconds behind me, that was it. Not three minutes.


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[Assistant] And letting everything sort of permeate is so important, but man, they stayed on top of it.


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[Assistant] Great crisp on the potatoes, great texture, wonderful colour, fish cooked beautifully. It's bright, you know, it's screaming eat me, right? Shall we?


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[Assistant] Tastes a little crispy. Look at the color on those potatoes. Oh man.


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[Assistant] Yeah, I mean his knife work is incredible. Look, the brimoises are there, tiny dice, beautifully speckled across the plate. But, you get that. And you forget about everything.


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[Assistant] What do you think? So uhm, visually, you know, watching Sarah, she's very fatty. And the plate looks very scattered as well.


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[Assistant] Shark spotted it. There's more color underneath the fish than there is on top.


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[Assistant] Now when you're out of control and your pan's too hot, what you do is take it off and add some cold oil to it. That'll just literally melt it down. But the secret was to get those potatoes crispy. And unfortunately, the actual fish underneath is more crispy.


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[Assistant] Yes, macadamia puree, beautifully done. Velvet, silky smoothie, touch of acidity at the end. Lovely balance, uhm, and she's got that absolutely spot on. The veg is nice, it needs some more fennel to make it a little bit more fragrant. Uh, puree, beautiful. But, fish, overcooked.


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[Assistant] Something quite, sort of, um, unpleasant about a raw pepper, raw zucchini. There's no sweetness to the vegetables, they haven't been allowed to cook, permeate. So, it's just a little bit of an after bitter taste, unfortunately.


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[Assistant] Three really strong dishes. But I do know who has the edge. Should we go and tell them?


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[Assistant] You know, one very difficult, complex dish, and a first for all three of you.


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[Assistant] You cook with poise, you cook with confidence, and you kept up. 10 seconds in this game is nothing. So I'm, I'm really proud. And trust me, I wasn't slowing down for anyone. You know, you finished strong. We had bumps across the way.


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[Assistant] We do that on a daily basis. But the three final dishes were beautiful. Tough to call because...


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[Assistant] Andy, Melissa, Jock, myself, we dissected everything. We turned your dishes upside down. We came to a consensus there was one dish that...


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[Assistant] Have the edge. A dish that we felt was near perfect.


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[Assistant] You know, puree on point, taters crisp, fish cooked beautifully, fragrant minestrone, vegetables cooked al dente, you should be extremely proud. Thank you.


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[Assistant] The food is on another level. I think the talent, the exceptional judges.


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[Assistant] We're in for one of the best seasons in the history of this competition. And I'd like to wish all of you good luck.


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[Assistant] What did you do yesterday, Monica? I called you, but you didn't pick up the phone.


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[Assistant] I wanted to do something special for my husband's birthday.


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[Assistant] So I decided to surprise him when he got home from work. Really? So what did you have in mind?


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[Assistant] While he was at work, I was going to cook his favorite dinner. Beef tenderloin steak and vegetables. And make a delicious strawberry cake.


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[Assistant] Well, it was getting quite late and I just started the cake when I realized I had forgotten to buy strawberries. So I went to the corner shop to get some.


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[Assistant] When I got back to the house, I just couldn't find my keys anywhere. I must have dropped them somewhere.


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[Assistant] Oh yes, the rain poured down in Torrance yesterday. You poor thing. It was a disaster.


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[Assistant] I told him what happened and said I was sorry about ruining his birthday. How did he react?


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[Assistant] Well, this is a three thousand square feet home. So it should take three hours to clean.


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[Assistant] Do you want me to use your cleaning supplies or mine?


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[Assistant] I can come with my own sprays, vacuum cleaner, mop, window squeegee cleaner, sponges, brushes and rags.


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[Assistant] Great! In this case, I usually offer a discount.


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[Assistant] It would be best for me if I could come on Friday or Saturday.


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[Assistant] No, I don't work on Sundays. Maybe Thursday?


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[Assistant] I've got a geography project and the teacher told us to go online to do research.


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[Assistant] I was just taking a break, and I need some new jeans.


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[Assistant] Actually, it is. I'm asking him for ideas about the project. You can have a look if you don't believe me.


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[Assistant] Good evening. This is the crispy crust pizzeria. Can I take your order?


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[Assistant] And your pizza should be there in about an hour and a half.


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[Assistant] The other option would be for you to pick up your order. It would be ready in 20 minutes.


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[Assistant] You won't be disappointed. My lemonade is to die for.


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[Assistant] How long have you had a drink stand for? Only two months.


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[Assistant] My dream is to own a cafe or probably a cozy restaurant where local bands and artists of all sorts can chill and showcase their talent and where people can sit down and unwind.


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[Assistant] I love to cook. I could plan the menu and prepare the cuisine.


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[Assistant] People would come from everywhere just to enjoy my specialties.


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[Assistant] And working down here is also great for meeting new people. It is so much fun!


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[Assistant] That would be lovely, Chris. Thanks. I'm really interested in this program.


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[Assistant] Thanks for watching, and be sure to subscribe to our YouTube channel for more videos like this.


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[Assistant] Linton looks really composed, looks really focused. He's working fast, very diligent and watching every single detail that Gordon is doing.


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[Assistant] The idea of human rights is that each one of us, no matter who we are or where we are born, is entitled to the same basic rights and freedoms.


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[Assistant] Human rights are not privileges and they cannot be granted or revoked. They are inalienable and universal.


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[Assistant] That may sound straightforward enough, but it gets incredibly complicated as soon as anyone tries to put the idea into practice. What exactly are the basic human rights? Who gets to pick them? Who enforces them, and how?


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[Assistant] The history behind the concept of human rights is a long one. Throughout the centuries and across societies, religions, and cultures, we have struggled with defining notions of rightfulness, justice, and rights.


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[Assistant] But one of the most modern affirmations of universal human rights emerged from the ruins of World War II with the creation of the United Nations.


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[Assistant] The treaty that established the UN gives as one of its purposes to reaffirm faith in fundamental human rights.


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[Assistant] And with the same spirit, in 1948 the UN General Assembly adopted the Universal Declaration of Human Rights.


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[Assistant] This document, written by an international committee chaired by Eleanor Roosevelt, lays the basis for modern international human rights law.


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[Assistant] The Declaration is based on the principle that all human beings are born free and equal in dignity and rights.


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[Assistant] It refers to negative freedoms, like the freedom from torture or slavery, as well as positive freedoms, such as the freedom of movement and residence. It encompasses basic civil and political rights, such as freedom of expression, religion or peaceful assembly,


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[Assistant] As well as social, economic, and cultural rights, such as the right to education and the right to freely choose one's occupation and be paid and treated fairly.


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[Assistant] The Declaration takes no sides as to which rights are more important, insisting on their universality, indivisibility, and interdependence.


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[Assistant] And in the past decades, international human rights law has grown, deepening and expanding our understanding of what human rights are and how to better protect them.


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[Assistant] So if these principles are so well developed, then why are human rights abused and ignored time and time again all over the world?


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[Assistant] The problem, in general, is that it is not at all easy to universally enforce these rights or to punish transgressors.


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[Assistant] The UDHR itself, despite being highly authoritative and respected, is a declaration not a hard law.


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[Assistant] So when individual countries violate it, the mechanisms to address those violations are weak.


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[Assistant] For example, the main bodies within the UN in charge of protecting human rights mostly monitor and investigate violations.


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[Assistant] But they cannot force states to, say, change a policy or compensate a victim.


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[Assistant] That's why some critics say it's naive to consider human rights a given in a world where state interests wield so much power.


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[Assistant] Critics also question the universality of human rights and emphasize that their development has been heavily guided by a small number of mostly Western nations to the detriment of inclusiveness. The result?


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[Assistant] A general bias in favor of civil political liberties over socio-political rights and of individual over collective or groups' rights.


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[Assistant] Others defend universal human rights laws and point at the positive role they have on setting international standards and helping activists in their campaigns. They also point out that not all international human rights instruments are powerless.


[User] Please transcribe this text

[Assistant] For example, the European Convention on Human Rights establishes a court where the 47 member countries and their citizens can bring cases. The court issues binding decisions that each member state must comply with.


[User] Please transcribe this text

[Assistant] Human rights law is constantly evolving, as are our views and definitions of what the basic human rights should be.


[User] Please transcribe this text

[Assistant] For example, how basic or important is the right to democracy or to development?


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[Assistant] And as our lives are increasingly digital, should there be a right to access the internet? A right to digital privacy? What do you think?


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[Assistant] Good work, Mayhem. Looks like Mask will have to handle this alone.


[User] Please transcribe this text

[Assistant] Scan personnel files for the best mask agent suitable for this mission.


[User] Please transcribe this text

[Assistant] As John Paul Jones would say, we've not yet begun to fight.


[User] Please transcribe this text

[Assistant] So I did. I wonder what we can put under it for support.


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[Assistant] Around us to see what's behind us. Wally's case is trying to look over us to see what's behind us. Today's all about condiments.


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[Assistant] So those wonderful, pickily, spicy, sweet, sour, creamy, smoky flavour bombs that you find in bowls and bottles and jars and middle of table in every culture and every country.


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[Assistant] So, today, two round challenge. Round one you're gonna take it in turns to pick a condiment and name it.


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[Assistant] Be one of the first five to get it incorrect, and you go into round two.


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[Assistant] You know what I'm looking forward to? I'm looking forward to a great tasting with five great condiments, five dishes to match. Let's get the first dish.


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[Assistant] The step that you are at home, is that, that's the step today, not the step we've seen for the previous few weeks, yeah?


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[Assistant] This is delicious cooking, I love watching it cook, uhm, I could go again right now.


[User] Please transcribe this text

[Assistant] Still a little brainy. It's not, not that absolutely super satin wanton rapper.


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[Assistant] Jess, Mandy comes down to the two of you. We felt that both of your dishes had issues.


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[Assistant] Jess, your dish had a few problems with texture. Mandy, you had a few problems with flavour.


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[Assistant] And in this kitchen, flavors talking together is absolutely everything. And that's why I'm sorry. Mandy, you're going home.


[User] Please transcribe this text

[Assistant] Every time those doors open, your jaws will drop.


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[Assistant] The single story creates stereotypes, and the problem with stereotypes is not that they are untrue, but that they are incomplete.


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[Assistant] Our enemy's army is quite strong. Even King Tom's army cannot help us.


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[Assistant] You are right, my queen. I will leave tomorrow morning.


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[Assistant] There was a whole lot of confusion about portion sizes. So I'm hoping that I can redeem myself this time. Moment of truth, chicken's going on.


[User] Please transcribe this text

[Assistant] Awesome, I need to get cooking, alright? I'm not a fan of all the marinades and rubs and all that kind of stuff. I like the protein to sing. I like my protein to taste like what it is.


[User] Please transcribe this text

[Assistant] The beef we're gonna do really simply. Salt and pepper. Get that charry and delicious. Smells good Chris. Thank you. It's gonna be the perfect bit of beef.


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[Assistant] My role today is just to get this protein cooked for 1200 people. But there's so much protein to do.


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[Assistant] And we're still spatchcocking chickens. To get six portions per chicken. And I'm running out of time.


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[Assistant] I'm worried about cooking that many chickens in this amount of time. Do you think it's okay if one person gets a drumstick, the next person gets a thigh? Because that way I can get 10 portions per chicken.


[User] Please transcribe this text

[Assistant] Beef is perfect, beautifully charred, simple salt and pepper, I love it.


[User] Please transcribe this text

[Assistant] I wanted to highlight the flavour of this beef. It's beautiful quality. So just salt and pepper onto the grill. Nothing else. Super simple. Just slice it and serve it. And with the chicken. We want to go 8 per chicken.


[User] Please transcribe this text

[Assistant] But I don't have enough chicken to do that. So we decided to cut ten portions per chicken. So I'm hoping the portions didn't look ridiculously small.


[User] Please transcribe this text

[Assistant] Behind, behind, behind. Just be careful of those eggplant scars.


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[Assistant] Once upon a time, there was a powerful kingdom.


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[Assistant] She nurtured the prince with the best of everything. The finest suits, gourmet food, best of the teachers to educate, and much more.


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[Assistant] The prince agreed to the queen, and the queen allowed him to go on his journey to find a bride.


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[Assistant] He went to the king and introduced himself. The king was pleased with the prince, as he was handsome and polite.


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[Assistant] The king took him to his daughter who was yet to marry. The prince was pleased to see the beautiful princess in her room. She was studying a poem and was well dressed. Hello, princess.


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[Assistant] The prince was shocked because the princess' voice was cracking. Are you alright? Can I bring you some water?


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[Assistant] Oh, okay. You please read your poetry.


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[Assistant] The prince greeted her. She didn't even look at the prince. She was eating very greedily.


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[Assistant] He was disappointed and returned to his kingdom. His parents greeted him. He told them the whole story of his journey.


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[Assistant] The prince agreed to the queen and returned to his room. There was a thunderstorm that night. Prince was watching it from the window of his room.


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[Assistant] The prince walked down as he heard a sweet voice of the girl.


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[Assistant] Of course, you're welcome to stay. Allow me to take your coat.


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[Assistant] Prince welcomed her in the castle. As the prince took her overcoat, he thought she was the most beautiful girl he had ever seen.


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[Assistant] He asked his servants to look after the girl and ran to the queen to inform her.


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[Assistant] The queen walked with him to the girl. The queen disliked her at first glance.


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[Assistant] The queen realized that the prince had fallen for her. She devised a plan to get rid of her, proving her not to be a princess.


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[Assistant] The prince had faith in his mother. The queen ordered her servants to arrange the pee under the girl's bed. The prince escorted the girl to the room. A ladder was kept to get to the bed.


[User] Please transcribe this text

[Assistant] The girl woke up in the morning and called a servant.


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[Assistant] Coming, coming, coming. Please guys, let's go faster, alright? Now it's starting to get a little bit worried.


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[Assistant] Simon, it's too slow. I know mate, I'm trying to get it going here mate. I warned you about this.


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[Assistant] Write a recipe for a dish that blows our mind.


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[Assistant] Pressure tests are the hardest challenge that you guys will face in this kitchen.


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[Assistant] All you can think about is what's under that cloche. Then, they reveal what's underneath.


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[Assistant] That is what we want you guys to do to us today.


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[Assistant] Is when you guys bring it into the tasting room and lift that cloche. So when you lift it, we want to be wowed.


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[Assistant] Ah, that's awesome. The rock pool is a journey. Is there anything you're worried about?


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[Assistant] I have no idea about how they've gone because you know how in that last 10 minutes you can kinda get a bit of a feel for how good it's gonna be or if it didn't quite hit the mark.


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[Assistant] She is right up there with a top contender at this point in the competition. I think it's a fantastic plate of food.


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[Assistant] He's done some good stuff there, the cooking of the lobsters was great, but I agree. I mean, what did we get? Ooni, calamari, uh, pickies, trout roe, you know, they're all dominant flavours in themselves and it just kinda loses the hero element which is meant to be that lobster tart.


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[Assistant] She's still got all of the guts and all of the earth and everything that she always puts in food into a plate that just doesn't look like a meaner.


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[Assistant] It's light, it's buttery, the master stroke is that blue cheese.


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[Assistant] Harry, I gotta pinch myself. It's hard to believe that it's you two standing here. But you are. And for one of you, it all ends today.


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[Assistant] But it turned to woe because there were too many flavours fighting for each other.


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[Assistant] We certainly weren't expecting that when you lifted the cloche. And who doesn't love a chocolatey mouthful of nostalgia?


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[Assistant] In the end, your flavors worked really well together.


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[Assistant] Harry, how you feeling today after that? Uhm, like feeling pretty tired. I was up late last night doing my recipe. I've got that many pages in here. It's almost full, so uhm.


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[Assistant] I've only done one pressure test before and that was the anapola view pressure test. That was...


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[Assistant] One of the hardest things I've ever done in my life. And I'm kinda glad that I've got my own recipe today though.


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[Assistant] It's going to look incredible. It's going to taste incredible. I think that's what's going to be my sort of wow component and hopefully that'll keep me in the competition.


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[Assistant] I've got pickled Granny Smith apple, pickled daikon, um, fresh seaweed, and then a bunch of fresh sea herbs. Essentially a whole dish is going to look like a rock pool.


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[Assistant] I'm actually really calm, this is like, this is just really fun food for me. I can't wait to taste this.


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[Assistant] I really want to transport the judges to that quintessential Tasmanian coastline, searching through the rock pools, seeing all the urchins and the craze and the fish. It's going to be really special.


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[Assistant] Elements I want to hear about and where they are at. I've got my cold poached lobster and I've also got a langoustine as well in the fridge. I've got pickled sea herbs, pickled wakame, fresh wakame, dried nori, dashi blaze on the go. I've just got to prep my lobster, get that ready, go out to the garden, pick some more fresh herbs and I think I'll be set to start blading.


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[Assistant] The first time the judges are gonna see my food, that's gonna be, for me, the wow moment.


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[Assistant] I'm feeling good. Everything's coming along really well and I've got pretty much all of my elements done.


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[Assistant] But looking around at my teammates, I have no idea how I'm gonna beat them. They're all incredible cooks and that's making me a little worried.


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[Assistant] I need to elevate the dish today to keep myself here in the competition. So I really want to add a couple of extra elements to the dish.


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[Assistant] I'm getting some uni, caviar, pipis, and some tentacles of uh, calamari. And then I'm gonna pickle those and add them to the dish.


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[Assistant] I've now got over 10 elements, so I have to be really careful that I balance this dish perfectly.


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[Assistant] I'm up against some really tough competition, and at the end of the day, it all comes down to flavour. But, I'm really happy with what I've achieved in these two hours. It was pretty ambitious, there's quite a lot of elements, but I think that I've absolutely nailed it.


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[Assistant] Just holding the future of my place in this competition in my hands is really nerve wracking. This is it. It's Harry.


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[Assistant] How are ya? There's not a lot that I'm worried about with my dish. I just really hope all of these elements don't overshadow the lobster.


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[Assistant] So I've got a poached southern rock lobster tail there. Coral cream to go over the top. I've got some pickled ribbons of Granny Smith apple.


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[Assistant] Pickled calamari. Some fresh sea vegetables and some pickled sea vegetables. Also I had pipis and some uni and caviar to finish the dish.


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[Assistant] Humbling to be part of this experience again because it's been crazy. I wasn't sure if I was ready for it, but I put my hand up and uhm, yeaah, I'm glad I did.


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[Assistant] I'm really, really worried for Poe. That pie needs to be perfect, so if this doesn't come together, it's a big, big concern.


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[Assistant] After all, your father and the team were having all that fun with Venom.


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[Assistant] I wake up every day and I just can't believe I'm back here again. It's so surreal but it is exciting and I can't wait to learn so many morning things. Ladies, if I won immunity today, it will give me a little bit of confidence that I can do this.


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[Assistant] I've got my poker face on. I dearly want those eggs, but I can't let the others know.


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[Assistant] I have a savory dish in mind. I really want the citrus. I need some acidity.


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[Assistant] Like I really wanted stitches, but I'm just gonna have to pull myself together and work with the rice.


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[Assistant] How badly do you want those Jess? Yea Jess? 40 minutes. I've only got rice and eggs.


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[Assistant] Stone food might be the only sort of acidic, citrusy thing that I can use to bring out that vinegar flavor. 15 minutes.


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[Assistant] Look at my ingredients. Oh! Eggs, rice, stone fruit, and Middle Eastern spices. There are a couple of things that are like, what can I do with it? But overall, I'm pretty happy.


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[Assistant] I get oil into the stove top and I get some spices onto a pan.


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[Assistant] This aromatic oil is going to bind the whole dish together. We've got that mild turmeric noodle, you've got that soft egg, and then you've got those rascals, and they're all mellow flavors. So that chili oil is going to bring everything together.


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[Assistant] Today is going to be really tough because we don't have an open pantry, so we don't get to pick out different ingredients that we want to use. We have to stick with the four categories that we bought.


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[Assistant] And cook with at least one ingredient from each category.


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[Assistant] After my oil is nice and aromatic, I get onto my turmeric noodle. Pressure is definitely on, but uhm,


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[Assistant] Now I need to pay attention to my eggs It's a crucial element to this dish.


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[Assistant] I put my first batch of eggs into a water bath of about 75 degrees, and I'm gonna leave that there for 12 minutes.


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[Assistant] I want this egg to be set on the outside, but the yolk is still nice and runny. Cause that's the sauce that's gonna bind everything together when you mix it all together.


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[Assistant] I don't have any vinegar or any citrus in my underveg pantry.


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[Assistant] Although a stone fruit is always used for desserts or juice,


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[Assistant] Although the judge is not gonna taste the stone fruit in the sauce, it's gonna bring that beautiful punch of acidity to balance out the flavor.


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[Assistant] So I've got my chilli oil, and then I'm making sort of like, sort of similar to a plum sauce, but I'm trying to get some acidity. My rice crisps are still drying up in the oven, my eggs have just come out, and I have to roll out my noodles, so there's a couple of things on the go. I'm feeling really confident cracking into my first batch of eggs. I want this egg to be nice and runny. It's too overcooked. I've just made boiled eggs,


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[Assistant] I've put in the next lot of eggs for about nine minutes, and I'm just praying that they're going to be perfect and not overcooked.


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[Assistant] Time is definitely slipping away from me today, and without this egg, that's it for my dish.


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[Assistant] There's a lot at stake at an immunity challenge, and I so badly want to win this today. I cracked the second batch of eggs. Please be okay. And ee, it's under. Dana? No, needs more time. I'm feeling really devastated.


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[Assistant] What's your temperature edges? I wanna put it at 65. I think that's pretty safe. Yeaah.


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[Assistant] All of them are either overcooked, undercooked or just nearly cooked. Better? Better. Just need longer. I need to put an extra one just in case.


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[Assistant] There's a lot riding on this one egg because we're all here to cook in immunity and I wanna make it look perfect.


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[Assistant] I'm rolling out the dough and I'm really happy. It's nice and soft, but I know I'm gonna have to work it to get that consistency right.


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[Assistant] I think I'm more excited to put out a savory dish to the judges than a dessert. Because I've been cooking desserts so many times, I don't get to get much feedback about my savory cooking.


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[Assistant] I'm a little worried that the egg yolk has set, but I'm just trying to be hopeful today.


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[Assistant] I'm a little worried that the egg yolk has set, but I'm just trying to be hopeful today.


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[Assistant] The whole point of honeycomb is for it to be aerated and he is flattening it like a pancake.


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[Assistant] I missed out on that chicken. This is my second preference. I reckon I could get a good price on these eggs. But I think, little old Jess over here, she's gonna want those eggs too.


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[Assistant] I definitely want this coral trout. Definitely over the silken tofu.


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[Assistant] I'm gonna be cooking a barbecued coral trout with a pomelo and herb salad and a really aromatic fish broth.


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[Assistant] Today I'm cooking the fish over the hibachi grill because I want that really crispy, charcoaly skin.


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[Assistant] The beetroot leaves and celeriac leaves balance my dish by creating a more subtle flavour of those root vegetables rather than just whacking on a beetroot on a plate. Thank you guys. Thanks so much. Thank you. I think it actually makes sense.


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[Assistant] You doing Sarah good? Yeaah, doing well, doing well, doing alright. Awesome.


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[Assistant] Today my dish is going to be barbecued coral trout with a pomelo and herb salad and a broth.


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[Assistant] How am I gonna? How am I gonna? Sarah, you like pie?


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[Assistant] Yeaah, I'm just, I'm thinking about the root vegetables.


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[Assistant] When Jock says to me you need to use the root vegetables, I'm gonna find some way of incorporating those root vegetables into my dish. I just need to think of a clever way to use it. Some way that will add to the flavours of my dish.


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[Assistant] The carrots I reckon will add a really nice crunch and sweetness to it.


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[Assistant] That shot at immunity rests upon how perfectly cooked that fish is.


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[Assistant] But I've got my fingers crossed because I haven't got time to cook another piece of fish.


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[Assistant] Tell us about your dish. So today we have barbecued coral trout with a pomelo and herb salad, an aromatic broth, and crispy curry leaves. Okay, thank you. We'll taste. Thank you so much, Sarah.


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[Assistant] Please allow me to accompany you, sir. I'll go get permission from General Goodman.


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[Assistant] One day, two men lost their way in that jungle.


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[Assistant] Soon the men were at the door of the Enchanted Palace. There was no one around. One of them found a bell and rung it.


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[Assistant] Many men went to the Enchanted Palace and were made to fall into a deep, never-ending slumber.


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[Assistant] As soon as he rang the bell, the door opened and the prince entered. Welcome!


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[Assistant] Why won't you eat? Aren't you tired and hungry? Rest a little first.


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[Assistant] As soon as the prince said these words, everything changed.


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[Assistant] Where are you, my sweetheart? Where is the prince?


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[Assistant] He slashed his cloak with the sword and the sun's light fell upon the blade. The words glowed to life.


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[Assistant] So the prince wandered in the forest, wondering who would know about the blue mountains. One night, he came upon a strange crooked hut. He went to it and knocked.


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[Assistant] At the first ray of dawn, the prince was up. He went out.


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[Assistant] The chariot flew high over mountains and valleys when the prince saw them, the blue mountains right before him.


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[Assistant] Hmm, I don't see it. Do you have a confirmation number? I have it. Here you go.


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[Assistant] Oh yes, it looks like you were scheduled to check in yesterday.


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[Assistant] So, it looks like the system cancelled your reservation when you missed your check-in. Oh no!


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[Assistant] And when that happened, your room became available for others to book. Now it is no longer available.


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[Assistant] Actually, yes. There is a seaside room that is available.


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[Assistant] I can book you in for that room for no extra charge. Oh thank you so much!


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[Assistant] Well, your original booking was all inclusive standard.


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[Assistant] Really? That's great! Where's the private beach and other pool? Here's a resort map. The beach access is here. And next to it is the members only pool.


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[Assistant] Make sure you make your reservation for that one in advance. Good to know.


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[Assistant] There is also the local, which serves a more traditional cuisine, located here.


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[Assistant] Here are your room keys and the resort map.


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[Assistant] Can you tell us where the palace is? Of course.


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[Assistant] Go straight for one block and then you'll see a park. The palace is next to the park.


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[Assistant] Good morning. Are you ready to check out? Yes, we are. What room are you in?


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[Assistant] I'll just check. Yes, there seems to have been a mistake there. I do apologize about that, Mr. Turner.


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[Assistant] That's the local government tax which we have to charge. It's explaining the hotel information back in your room. Do you have any other questions?


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[Assistant] Thanks. Would you like to pay by cash or credit card?


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[Assistant] Innovators are meant to guide humanity.


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[Assistant] What's going on, Alex? You look so worried.


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[Assistant] Oh, sorry you didn't make it, but maybe you'll have a better chance next year.


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[Assistant] Really? That's great news! So are you going to report your classmates?


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[Assistant] They're cheaters who ruin prospects for those who actually put in the work. It wouldn't be fair to let it slide.


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[Assistant] That comes from people who believe cheating is fine if you don't get caught.


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[Assistant] The two cheaters did not do the work, so why should they get the reward at your expense?


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[Assistant] Whatever happens to them is because they cheated, not because you reported it.


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[Assistant] And we need to get rid of this old wallpaper. It looks awful.


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[Assistant] The kitchen window is jammed shut. I can't open it anymore. You should take a look at it.


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[Assistant] We need to replace that broken mirror glass.


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[Assistant] Add the carpets to your list. We need to buy two carpets for the bedroom and living room.


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[Assistant] Yeah, I haven't thought about that. I guess we could try to repair them instead of buying new doors.


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[Assistant] We also need to change the light bulb out front. It keeps flickering and it's going to go out.


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[Assistant] It's very beautiful, even if it's so old. We can have it restored. I think it will look incredible.


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[Assistant] Yes, I know, you went to visit your sister in Canada.


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[Assistant] Well, I think you have more fun than I do. My life is so boring. All I do is go to school and study.


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[Assistant] Being an adult must be so cool and fun!


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[Assistant] It's Friday evening. Shouldn't you rather spend time with your family?


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[Assistant] You've hardly spent any time with the children recently.


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[Assistant] You completely missed the most important moments of the game. It never used to be like this.


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[Assistant] You used to get everything done at the office and never came home late.


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[Assistant] The kids will be thrilled! I can't wait to tell them!


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[Assistant] Well, last week I came in here and bought a few things for the house.


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[Assistant] The delivery van came yesterday, and after I unpacked everything, I noticed that several pieces were damaged.


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[Assistant] The couch on the showroom floor was awesome. The one they gave me was not built the same.


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[Assistant] So, I want it replaced if possible.


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[Assistant] I bought a dining table for over $800 and it is very bad. It has scratches and stains on it.


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[Assistant] The carpet I ordered was gray, but I was delivered a brown carpet.


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[Assistant] I am willing to keep it if you can offer me a discount for it.


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[Assistant] Well, I don't know if it's a better grade or not. It is still not the great color I selected in the store.


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[Assistant] Okay, I really hope this time I'll get the right item.


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[Assistant] You know, t-shirt that isn't ironed, jeans with holes in them, and your sneakers look so strange. What did you do to them?


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[Assistant] Yes, I suppose so. I guess I was the same way when I was your age.


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[Assistant] Thanks for watching, and be sure to subscribe to our YouTube channel for more videos like this.


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[Assistant] This challenge is going to take place over two rounds. And those two rounds are focused on the humble deli.


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[Assistant] Delis back in London are hardly humble. They are the byword for kind of abundance and deliciousness. But what do you love about a deli?


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[Assistant] Well, all we hope is that you all love delis just as much as your tam and the three of us do. Because in round one today...


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[Assistant] Now, you'll take it in turns to step up to the deli counter and name an ingredient.


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[Assistant] Get it right, you stay in the game. For the first three to get it wrong, go into round two. And from there, one of you will go home.


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[Assistant] I know you're talking about this being a plate of dessert. Yes. I always get concerned when I hear that that I think of just little splotches on a plate. How are you going to make this feel like a coherent dish rather than just a collection of little bits?


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[Assistant] Fingers crossed that this dish is as good as it smells. Tati will taste now.


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[Assistant] This bit's on a plate. Isn't it? This bit's on a plate. Cute awesome twill. But, you know.


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[Assistant] Poaching some squares of pear and mixing some honey through some ricotta is very, very


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[Assistant] One person at home last if you have kitchen is over. Let's go and tell them.


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[Assistant] And with this man, the amazing Sam Montalegui. Sam, what have you enjoyed the most about being here?


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[Assistant] I wish you the best of luck, but Blake, I'm sorry. It's time to say goodbye.


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[Assistant] Win, and you save your whole team from tomorrow's pressure tests.


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[Assistant] Lose, and your team goes into round two.


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[Assistant] As usual, your fish filleting skills are perfect.


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[Assistant] Wonderful presentation and I thought it was super fun.


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[Assistant] Alright champions, please step forward.


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[Assistant] Okay, gentlemen, what are we thinking? It's tough, no?


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[Assistant] Insanity. But if I had to inch either way, right now I'm feeling posedish just a tiny bit more. Right.


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[Assistant] What an amazing day! Non-stop, high energy cooking.


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[Assistant] Now it's time to see how you went. Remember, we're only looking for the best dish. Whoever cooked that is safe from tomorrow's pressure test. Let's start with you.


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[Assistant] So get out of here, get your thinking caps on. We'll see you tomorrow.


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[Assistant] Not my style. Embrace those chicken feet. You're not gonna get your wish.


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[Assistant] So I'm making a cherry and cinnamon cake today, uhm, with a aerated, uhm, custard and then a sour cherry caramel.


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


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


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


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[Assistant] Is that possible given how the allies are tightening up their surveillance?


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[Assistant] I'm scared, Klaus. I feel like all of us...


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[Assistant] Are caught up in some whirlpool that's too enormous to escape.


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[Assistant] The chef that's about to walk through those doors knows exactly where you are right now. Because before he became a chef, he worked in an abattoir. He was a clerk in a Navy shipyard. He was even a DJ.


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[Assistant] You've got 75 minutes. You have to use at least one of the ingredients in Rick's mystery box. You've also got the usual pantry of staples under your bench.


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[Assistant] And then you will go through straight to this week's immunity challenge. Which means you sit out today's invention test and avoid tomorrow's elimination, tomorrow's pressure test. Rick, will you kick them off for us please?


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[Assistant] Well done, Larissa. You always like to go that sweet side, but you can cook savoury too. And you cook a bloody well, cause that is rock and roll. There's nothing to fault on there.


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[Assistant] Your best friend is a little metal skewer, you pop it in and, you know, old school. Check. It's a shame.


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


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[Assistant] Unfortunately, not all of you did so well. So if I call your name, please step forward. Derek.


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[Assistant] Jess, Leah, Derek, I'm sorry. But tomorrow, you're in a pressure test.


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[Assistant] Yes, I know, I can see it. It's a mystery box challenge. We have Rick Stein choosing the ingredients.


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[Assistant] The ingredients are swaying towards savoury for me. You know, I wanna balance myself today and do something a bit different and do something that's savoury and not sweet. I'm cooking pan-fried cuttlefish with a roasted garlic bone marrow puree, a tomato sugo and a basil dressing.


[User] Please transcribe this text

[Assistant] Yeah, dish is coming together quite nicely, I think. The only fear I have right now is this cuttlefish. Uhm, I've never prepared it before, never cooked it before, so I am a bit worried about that.


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[Assistant] Garlic puree is on its way. The tomato sugo is looking great on the pan. I am going to start thinking about that basil oil.


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[Assistant] There's only 15 minutes left and I haven't started prepping my coddlefish yet. I still need to clean it, prep it, cook it.


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[Assistant] As well as plate up my other elements. I'm worried I have no time.


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[Assistant] Alright, I'm gonna approach this with confidence. I only have 15 minutes to go. I have to face my fear and cook this cuttlefish straight away, otherwise it's not gonna make it to the plate. She's not very pretty, but once I'm done with her she'll be beautiful.


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[Assistant] Hello mama. There is so much pressure cooking this cuttlefish today. I know Rick Stein absolutely loves seafood.


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[Assistant] All my condiments are ready to go. The tomato sugo is absolutely amazing. Looking at the dish, I'm so proud. I never do savoury and I think I might do it a bit more now looking at how amazing it looks. I just hope the cuttlefish is perfectly cooked.


[User] Please transcribe this text

[Assistant] So I've char-grilled some cuttlefish with a roasted garlic and bone marrow puree, a tomato sugo, and a bone marrow oil. Pleased. I never do savoury. So this was a massive challenge for me.


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[Assistant] I left it till like maybe the last 20 minutes of the call, so yea, but I got on there.


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[Assistant] I left it to like maybe the last 20 minutes of the cork, so yeah, but I got on there.


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[Assistant] You know what? I'm starting to think the enemy knows our exact position at all times.


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[Assistant] But there's not that much we can do without knowing where Veda's located now, is there?


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[Assistant] Lesson 39. What every writer wants. First listen and then answer the following question. How do professional writers ignore what they were taught at school about writing?


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[Assistant] I have known very few writers, but those I have known, and whom I respect, confess at once that they have little idea where they are going when they first set pen to paper.


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[Assistant] They have a character, perhaps two. They are in that condition of eager discomfort which passes for inspiration. All admit radical changes of destination once the journey has begun.


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[Assistant] One, to my certain knowledge, spent nine months on a novel about Kashmir, then reset the whole thing in the Scottish Highlands.


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[Assistant] I never heard of anyone making a skeleton, as we were taught at school


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[Assistant] In the breaking and remaking, in the timing, interweaving, beginning afresh, the writer comes to discern things in his material which were not consciously in his mind when he began.


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[Assistant] This organic process, often leading to moments of extraordinary self-discovery, is of an indescribable fascination


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[Assistant] A blurred image appears. He adds a brushstroke and another, and it is gone. But something was there, and he will not rest till he has captured it.


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[Assistant] Sometimes the yeast within a writer outlives a book he has written


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[Assistant] I have heard of writers who read nothing but their own books. Like adolescents they stand before the mirror, and still cannot fathom the exact outline of the vision before them.


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[Assistant] For the same reason, writers talk interminably about their own books, winkling out hidden meanings, superimposing new ones, begging response from those around them.


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[Assistant] Of course a writer doing this is misunderstood. He might as well try to explain a crime or a love affair.


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[Assistant] He is also, incidentally, an unforgivable bore. This temptation to cover the distance between himself and the reader, to study his image in the sight of those who do not know him, can be his undoing. He has begun to write to please


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[Assistant] A young English writer made the pertinent observation a year or two back that the talent goes into the first draft, and the art into the drafts that follow


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[Assistant] For this reason also the writer, like any other artist, has no resting place, no crowd or movement in which he may take comfort, no judgment from outside which can replace the judgment from within.


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[Assistant] A writer makes order out of the anarchy of his heart. He submits himself to a more ruthless discipline than any critic dreamed of, and when he flirts with fame, he is taking time off from living with himself, from the search for what his world contains at its inmost point.


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[Assistant] It's slightly terrifying. It's not something that is a natural strength for me, but I'm gonna give it a shot.


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[Assistant] Um, a dish I've been hoping I could get to make, so I'm feeling really excited by this today. Guy making trout riet with potato chips on the side. Riet is basically a set dip.


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[Assistant] It's a variety, but it comes from France and it's delicious. It's a dish that I eat often. I cook it for my mum. She has a love affair with Taris in France and so do I. And so this is sort of my tribute to my mum. For the riette, it needs to be quite beautiful and creamy and luscious. There's also lots of textures to think about.


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[Assistant] When I'm putting my riette into the serving dish, I give it a taste and I'm actually really pleased. And I pop it into the blast chiller to set. I'm a little bit concerned that I'm not heroing fish, but I've managed to recreate all that texture and I'm really happy with it.


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[Assistant] Time's ticking away and I need to get started on these chips. I can do this.


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[Assistant] It's no problem. I'm loving the look of them. They're golden brown, they're crisp, they're delicious. I season them with some salt and pepper and sprinkle them with some dill.


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[Assistant] They're at the mall. They're doing some shopping. They're looking for a present for grandma's birthday.


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[Assistant] I'm trying to find something to wear for tonight. I'm going out.


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[Assistant] It's Friday and I have plans for tonight, so I'm choosing my clothes. Really?


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[Assistant] I'm having a date with Patricia. We're going to the movie theater.


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[Assistant] Well, I need time to choose. What do you say about this shirt?


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[Assistant] You're not helping me this way, Claire. You're laughing. Why are you laughing at me?


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[Assistant] Yes I do, but he's good looking. I'm not so good looking.


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[Assistant] Don't worry, you'll be fine. You got a good result in your last test, so I'm sure you'll pass it.


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[Assistant] Sometimes, if you're really afraid of something, it's hard to do it the right way.


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[Assistant] Just ignore the fear and study hard for the test and you'll do well.


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[Assistant] That won't help you. The teacher will give you the test on Thursday.


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[Assistant] It's very simple. You can come later to my place and we can study together. You will see that it's not so difficult. I will help you understand everything.


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[Assistant] Hi, Matt. Are you enjoying yourself in Disneyland? Hi, Brian. I'm having the time of my life.


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[Assistant] I've explored the haunted mansion, and I've even flown in a pirate ship with Peter Pan! Wow! That sounds great! What about the rocket journey? Have you gone on that yet?


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[Assistant] No, not yet, and I haven't gone on the Jungle Cruise Aquatic Safari either. We will probably go after lunch. And you? How's it going at the camp? Great, I'm having a wonderful time too. Have you made any friends? Yes, I have. I've met a lot of interesting people. Have you done anything exciting?


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[Assistant] Yes, I've gone water skiing and sailing. But I haven't done any souvenir shopping yet. I think I'll do it tomorrow.


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[Assistant] It was sunny most of the time but it rained occasionally.


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[Assistant] We saw little crabs on the beach. They were so cute. We hiked in the mountains. Went canoeing.


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[Assistant] I ate great Hawaiian style food and went to a traditional style Hawaiian concert.


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[Assistant] Of course, my brother and I dove in at Molokini with a professional diver. That experience was one of a kind.


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[Assistant] Sure, I hope I'll be able to go there again soon.


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[Assistant] Yes mom, I guess so. But I'm going to finish my paper for my chemistry class first. It's due tomorrow.


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[Assistant] No, I can do it myself. It's not difficult. Do you think it's going to rain today? It's pretty cloudy.


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[Assistant] Hello. Hello, where would you like to go sir? I'd like to go to the airport please. Shall I put your suitcase in the trunk? No thanks, it's not that big. I'll keep it with me in the car.


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[Assistant] Which terminal? North or south? I need to get to the north terminal. I'm in a bit of a hurry. Do you think we can make it there in 20 minutes?


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[Assistant] There's road work up by the entrance. You can drop me off here. It's fine.


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[Assistant] Hello, can you please tell me when the next train to Spring Green leaves?


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[Assistant] Great, then I'd like a round-trip ticket to Spring Green, please.


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[Assistant] Thank you. Which platform is it?


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[Assistant] I have a sore throat and a runny nose. I feel terrible. And I also have a headache. Can you recommend something?


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[Assistant] Thanks so much for fitting me in doctor. My pleasure. So what's bothering you today? I've got a splitting headache and I feel really nauseous and dizzy too. I can't eat or drink anything. When did you start feeling this way? Last night after I had dinner at a restaurant.


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[Assistant] Are you currently taking any medication? I've been taking a painkiller. Are you allergic to any medication? Not that I know of. You seem to have indigestion, but we'll need to run some diagnostic tests to be sure. We'll run a blood test and we'll also need a urine sample. Can you give me something for the time being?


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[Assistant] Yes, I'll give you a prescription for indigestion tablets. Thank you very much, doctor.


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[Assistant] Is this Mrs. Paula Clark of 82 Michigan Avenue?


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[Assistant] Hmm, can I put you on hold for a moment?


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[Assistant] I'm very sorry, but this product isn't in stock at the moment. We'll have it in a week.


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[Assistant] I see. Well, would you like to order a similar pair of sneakers from the same brand?


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[Assistant] Well, we'll refund the amount of $95 to your credit card. We're very sorry for the inconvenience.


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[Assistant] Hi. I'd like to buy four tickets. Two adults and two children for the Batman at four p.m., please.


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[Assistant] Two adults and two children for 7pm then, please.


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[Assistant] Lesson 43 – Are there strangers in space? First listen and then answer the following question


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[Assistant] What does the uniquely rational way for us to communicate with other intelligent beings in space depend on?


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[Assistant] We must conclude from the work of those who have studied the origin of life


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[Assistant] That given a planet only approximately like our own, life is almost certain to start.


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[Assistant] Of all the planets in our own solar system, we were now pretty certain the Earth is the only one on which life can survive


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[Assistant] Mars is too dry and poor in oxygen, Venus far too hot, and so is Mercury, and the outer planets have temperatures near absolute zero and hydrogen-dominated atmospheres


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[Assistant] But other suns, stars as the astronomers call them, are bound to have planets like our own, and as as the number of stars in the universe is so vast, this possibility becomes virtual certainty.


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[Assistant] There are 100,000 million stars in our own Milky Way alone. And then there are 3,000 million other Milky Ways, or galaxies, in the universe.


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[Assistant] So the number of stars that we know exist is now estimated at about 300 million million million


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[Assistant] Although perhaps only 1% of the life that has started somewhere will develop into highly complex and intelligent patterns, so vast is the number of planets, that intelligent life is bound to be a natural part of the universe.


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[Assistant] If then we are so certain that other intelligent life exists in the universe, why have we had no visitors from outer space yet?


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[Assistant] First of all, they may have come to this planet of ours thousands or millions of years ago, and found our then prevailing primitive state completely uninteresting to their own advanced knowledge.


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[Assistant] Professor Ronald Bracewell, a leading American radio astronomer, argued in Nature that such a superior civilization, on a visit to our own solar system,


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[Assistant] May have left an automatic messenger behind to await the possible awakening of an advanced civilization


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[Assistant] Such a messenger, receiving our radio and television signals, might well re-transmit them back to its home planet, although what impression any other civilization would thus get from us is best left unsaid.


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[Assistant] As a reasonable guess, they might, on an average, be 100 light-years away


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[Assistant] A light year is the distance which light travels at 186,000 miles per second in one year, namely 6 million million miles


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[Assistant] Radio waves also travel at the speed of light, and assuming such an automatic messenger picked up our first broadcasts of the 1920s, the message to its home planet is barely halfway there.


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[Assistant] Similarly, our own present primitive chemical rockets, though good enough to orbit men, have no chance of transporting us to the nearest other star, four light-years away.


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[Assistant] Let alone distances of tens or hundreds of light-years


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[Assistant] Fortunately, there is a, uniquely rational way, for us to communicate with other intelligent beings. As Walter Sullivan has put it in his excellent book, We Are Not Alone


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[Assistant] It is the natural frequency of emission of the hydrogen atoms in space and was discovered by us in 1951. It must be known to any kind of radio astronomer in the universe


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[Assistant] Once the existence of this wavelength had been discovered, it was not long before its use as the uniquely recognizable broadcasting frequency for interstellar communication was suggested.


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[Assistant] Without something of this kind, searching for intelligences on other planets would be like trying to meet a friend in London without a pre-arranged rendezvous and absurdly wandering the streets in the hope of a chance encounter.


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[Assistant] As fierce battles continue and lives hang in the balance, the light of the Trans-Am Riser sounds the birth cry of a new world. Next episode, Beyond. Setsuna becomes the true innovator.


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[Assistant] Wash my face. Get dressed.


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[Assistant] Tessa won that. Yes. The question is, do you feel confident? Do you think, uh, two in a row?


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[Assistant] You have 60 minutes to bring us a delicious dish using one of our secret sauces. Bring us the best dish, you're going to round two for a shot of that pin.


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[Assistant] Open pantry, gardens in play, no excuses, all clear. We're excited to see which one you pick and what you do.


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[Assistant] And it should be, shouldn't it? We're getting to the interesting stuff now.


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[Assistant] The pork is not cooked enough. So, you know, it's still stretchy and a bit bitey. The crackling's not perfect. The salad's a bit kind of wet. And, you know, far too much sour cream. Not a winning dish today for me.


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[Assistant] We want you to play to your strengths and remember whatever you choose, the secret chef is cooking with two.


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[Assistant] You've got 75 minutes to bring us a delicious dish that features lemons. The secret chef will only get 60 minutes. Score higher than the chef and you win the pin. All clear? All clear. Po, Sandy?


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[Assistant] The standout elements of the adobo and the calamari, they're both really beautiful.


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[Assistant] Number one, it looks delicious. Number two, smells delicious. Number three, that is knockout. Use of lemon. Very complex entries like that rice.


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[Assistant] And we have to say this, extra exciting today because we have some extraordinary scores.


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[Assistant] First listen and then answer the following question


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[Assistant] Economy is one powerful motive for camping. Since after the initial outlay upon equipment, or through hiring it, the total expense can be far less than the cost of hotels


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[Assistant] But, contrary to a popular assumption, it is far from being the only one, or even the greatest


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[Assistant] The man who maneuvers carelessly into his £20 worth of space at one of Europe's myriad permanent sites may find himself bumping a Bentley


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[Assistant] More likely, Ford Escort will be hub-to-hub with Renault or Mercedes, but rarely with bicycles made for two


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[Assistant] That the equipment of modern camping becomes yearly more sophisticated is an entertaining paradox for the cynic, a brighter promise for the hopeful traveler who has sworn to get away from it all.


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[Assistant] It also provides and some student sociologist might care to base his thesis upon the phenomenon—an escape of another kind


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[Assistant] The modern traveler is often a man who dislikes the Splendide and the Bella Vista, not because he cannot afford, or shuns their material comforts


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[Assistant] But because he is afraid of them. Affluent he may be, but he is by no means sure what to tip the doorman or the chambermaid


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[Assistant] Master in his own house. He has little idea of when to say boo to a maitre de hotel


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[Assistant] From all such fears camping releases him. Granted, a snobbery of camping itself, based upon equipment and techniques, already exists. But it is of a kind that, if he meets it, he can readily understand and deal with.


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[Assistant] There is no superior, they, in the shape of managements and hotel hierarchies to darken his holiday days


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[Assistant] To such motives, yet another must be added. The contemporary phenomenon of carworship is to be explained not least by the sense of independence and freedom that ownership entails


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[Assistant] To this pleasure camping gives an exquisite refinement. From one's own front door to home or foreign hills or sands and back again, everything is to hand.


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[Assistant] Not only are the means of arriving at the holiday paradise entirely within one's own command and keeping, but the means of escape from holiday hell.


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[Assistant] Idealists have objected to the practice of camping, as to the package tour, that the traveler abroad thereby denies himself the opportunity of getting to know the people of the country visited.


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[Assistant] The opinion does not survive experience of a popular continental camping place


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[Assistant] Holiday hotels tend to cater for one nationality of visitors especially, sometimes exclusively


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[Assistant] Camping sites, by contrast, are highly cosmopolitan. Granted, a preponderance of Germans is a characteristic that seems common to most Mediterranean sites, but as yet there is no overwhelmingly specialized patronage.


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[Assistant] Notices forbidding the open air drying of clothes, or the use of waterpoints for carwashing, or those inviting, our camping friends to a dance or a boat trip are printed not only in French or Italian or Spanish, but also in English, German and Dutch.


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[Assistant] At mealtimes the odour of sauerkraut vis with that of garlic


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[Assistant] The Frenchman's breakfast coffee competes with the Englishman's bacon and eggs. Whether the remarkable growth of organized camping means the eventual death of the more independent kind is hard to say.


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[Assistant] Municipalities naturally want to secure the campers' site fees and other custom


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[Assistant] Police are wary of itinerants who cannot be traced to a recognized camp boundary or to four walls


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[Assistant] But most probably it will all depend upon campers themselves. How many Heath fires they cause. How much litter they leave. In short, whether or not they wholly alienate landowners and those who live in the countryside.


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[Assistant] Only good scouting is likely to preserve the freedoms so dear to the heart of the eternal boy scout


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[Assistant] Tati, you got to cook against Donovan Cook in the immunity challenge. And then... Oh, you served your Luxor up to Yotam or Telangi. How does that start your week off?


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[Assistant] You're not really listening to me, are you? You're just thinking about those mystery boxes, which is okay. We understand. Ready to find out?


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[Assistant] We don't even know some of what is gonna happen this week. Because this week is Secrets Week.


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[Assistant] Alright, Eduard, I know there's a few secrets. Number one, I'm looking at the filling. It's pork. It's pork. And then what's under the... It's the... The cold water, flour. That's it. That's it. That's it. So simple as.


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[Assistant] Yep. It's a beautifully smooth dough. Just pass it around, just so you get a feel for it.


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[Assistant] Right, so how many pleats are you going to put in that dumpling? We need at least 18 folds.


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[Assistant] That's hot. And so how long were these, how long were these steamed for? Eight minutes.


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[Assistant] How are we looking? They've certainly got bigger. And you can see all of that broth in there.


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[Assistant] And then you get all that lovely broth out.


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[Assistant] Thank you so much indeed for showing us a little bit of the secret art of making dumplings.


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[Assistant] It's arty. Dumplings, the filling prawn.


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[Assistant] Should be, because it's dumpling time for the judges. And of course we're looking for the five most impressive looking dishes. Best dish goes into this week's immunity. And the rest of you, today's invention test.


[User] Please transcribe this text

[Assistant] Well, you know what's interesting? Because we thought they were going to taste brilliant, but the filling particularly is really quite tasty. So it's just, the texture is just a bit off. How long did you cook them for?


[User] Please transcribe this text

[Assistant] These two have voted, they know exactly what they like in two different dishes. Christina. Derek. So it comes down to the two of you. One vote each. It's now up to me.


[User] Please transcribe this text

[Assistant] Christina. Derek. One vote each. So it's now up to me.


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[Assistant] Christina, yours fresher, more textural. And I think what Matt loved was the orange, was the cinnamon, was that broth.


[User] Please transcribe this text

[Assistant] And for Derek, I think what George loved, lots of szechuan, big flavours, big hit. What did you just say? Triple D. Derek's delicious dumplings.


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[Assistant] Win that pin, so fingers crossed. But for now, step out, up to the belt.


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[Assistant] One of your culinary secrets with us. Could be a secret family recipe, could be a secret ingredient. Your choice.


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[Assistant] But you have to deliver that idea and deliver us a delicious dish.


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[Assistant] I heard that you've been writing down a recipe. Is that of your mother-in-law's?


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[Assistant] The pistachio ice cream that I thought was going to be the saviour on that dish, if I close my eyes strangely, I can't really taste...


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[Assistant] But for three of you, the news isn't quite so good. If I call your name, please step forward. You are in tomorrow's pressure test.


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[Assistant] Kyle, Leah and Nushka, I'm sorry, but tomorrow one of you will be leaving the competition. See you later guys.


[User] Please transcribe this text

[Assistant] Automaton container is now connected to a head. Units reporting no abnormalities.


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[Assistant] On the other hand, you haven't changed one bit. You look exactly the same. I get that a lot.


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[Assistant] So does this Gundam belong to Celestial Being? Naturally.


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[Assistant] You're Lyle DeLondy, a member of Katheron. You from security. I've come to recruit you.


[User] Please transcribe this text

[Assistant] My name is Setsuna Asaya.


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[Assistant] No, I'm more certain than ever that that's your real name. Marie. Marie Parfassi.


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[Assistant] Damn it. Marie is right there in front of me.


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[Assistant] Just close your eyes. The sun is going down. You'll be alright. No one can hurt you now.


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[Assistant] The big secret is Vegemite. I'm putting it in my duck rigour.


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[Assistant] It's duck mugu with papadella. And what's your secret, Ben? There's Vegemite in it. It's just kind of a faster way to build those kind of umami flavours.


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[Assistant] This man helped redefine fine dining. Getting their hands on it. Please welcome the legend, that is


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[Assistant] Matt, these guys here are absolutely flying. Good. Here it is. The pin.


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


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[Assistant] One step closer to this beautiful, shiny immunity pin. All that stands between you and this shiny little bit of bling is a chef who's the very definition of a legend.


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[Assistant] And I know that first hand because I've done time in his kitchen many years ago. He started as a 15 year old at the Savoy Hotel before.


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


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


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[Assistant] Please welcome, from Rhine, in North Fitzroy, the legend, that is, Donovan


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[Assistant] Donovan, it's an absolute pleasure to have you back in The Masked Chef kitchen. It's been five years. That long? Wow.


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[Assistant] Is that, you know, fresh young coconut? Homemade sauce, homemade sauce.


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[Assistant] Just loops it all together. Absolutely delicious. You should be really, really proud.


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[Assistant] We're gonna go and grab Donovan, and you'll be able to be ingredient, alright? Okay. Feel good.


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[Assistant] Alright mate, dying to find out what Tati chose. So we've got the Thai


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[Assistant] I'm loving the fact that we've got two dishes from opposite sides of the globe. Time will tell. 30 minutes to go.


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[Assistant] Tati Donovan. Yeaah. Five minutes to go.


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[Assistant] Alright Tati, final touches, make it beautiful, you've worked hard, you've got a minute to go.


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[Assistant] No. Did you have fun? Always. Always have an absolute blast. Unfortunately didn't get the outcome. But, you know, it's all stepping stones. We'll get there.


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[Assistant] I can smell that chilli from up here. If that broth is too spicy, Donovan won't redeem himself. He needs to fix that right now.


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[Assistant] I think your name is felt, right? I keep feeling like you're looking at me. Why is that?


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[Assistant] We'll do everything we can to save her. She's an important friend of yours.


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[Assistant] Lesson 45, of Men and Galaxies. First listen and then answer the following question. What is the most influential factor in any human society? In man's early days, competition with other creatures must have been critical.


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[Assistant] But this phase of our development is now finished. Indeed, we lack practice and experience nowadays in dealing with primitive conditions


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[Assistant] I am sure that, without modern weapons, I would make a very poor show of disputing the ownership of a cave with a bear, and in this I do not think that I stand alone.


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[Assistant] The last creature to compete with man was the mosquito. But even the mosquito has been subdued by attention to drainage and by chemical sprays


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[Assistant] Competition between ourselves, person against person, community against community, still persists, however, and it is as fierce as it ever was.


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[Assistant] But the competition of man against man is not the simple process envisioned in biology


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[Assistant] Our environment is chiefly conditioned by the things we believe. Morocco and California are bits of the earth in very similar latitudes, both on the west coasts of continents with similar climates, and probably with rather similar natural resources.


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[Assistant] Yet their present development is wholly different, not so much because of different people even, but because of the different thoughts that exist in the minds of their inhabitants.


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[Assistant] This is the point I wish to emphasize. The most important factor in our environment is the state of our own minds


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[Assistant] It is well known that where the white man has invaded a primitive culture, the most destructive effects have come not from physical weapons but from ideas


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[Assistant] Ideas are dangerous. The Holy Office knew this full well when it caused heretics to be burned in days gone by


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[Assistant] Indeed, the concept of free speech only exists in our modern society because when you are inside a community


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[Assistant] It is only someone looking on from outside that can inject the dangerous thoughts


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[Assistant] I do not doubt that it would be possible to inject ideas into the modern world that would utterly destroy us


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[Assistant] I would like to give you an example, but fortunately I cannot do so.


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[Assistant] Perhaps it will suffice to mention the nuclear bomb


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[Assistant] Imagine the effect on a reasonably advanced technological society, one that still does not possess the bomb, of making it aware of the possibility of supplying sufficient details to enable the thing to be constructed.


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[Assistant] Twenty or thirty pages of information handed to any of the major world powers around the year 1925 would have been sufficient to change the course of world history