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[Assistant] Now one of the reasons you may be doing this course on improving your voice is that you want to improve your chances of communicating well with people that you are attracted to.


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[Assistant] Now, I'm not about to turn this into a how to chat up people type of course, but what we're doing together is basically learning good communication skills.


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[Assistant] Voice improvement is an important part of the mix, and once you've improved the physical capabilities of your voice, it's important to understand human communication skills so that you can make the most of your new voice.


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[Assistant] I think we all agree that a strong, authoritative voice will command respect and interest from people that we meet.


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[Assistant] This could go to waste unless you're very careful. So, let me go through some pointers now that might help you when you find someone that you are attracted to and you want to take the relationship a bit further, shall we say.


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[Assistant] So first of all, let's talk about questions. And no, the first question you ask of your new friend is not, do you want a drink? Because unless you have a wingman or wingwoman in the wings to actually physically purchase the beverages, you'll have to go to the bar while your potential new friend is left on their own.


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[Assistant] But the problem with a question that has a closed answer, like, do you want a drink? Or, hmm, nice bar this, isn't it? Or, uh, the awful, do you come here often? Well, all those types of questions are likely to end in either a yes or a no or don't know.


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[Assistant] Now, closed questions like this don't lead to very illuminating conversation. So forget closed questions, you need to ask an open question. If you do want to talk about drinks, eh?


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[Assistant] Say something like, what do you think about the crazy names and wide variety they've got on the menu here, of the cocktails or something, or how did you end up with this lot here tonight then? Or anything that won't need a yes or no answer. This is an open question.


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[Assistant] Now this is where confidence comes into it. Once you've asked this question, you must have the confidence to know that the other person is thinking about it and will respond to you.


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[Assistant] You've got to make sure that question gets across to them clearly and confidently.


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[Assistant] Remember everything we've said about making your voice 20% louder. And all importantly, keep your eye contact. Shy people or people generally lacking confidence say questions to people they admire or want to get on with, but then nervously flip their gaze away from the other person, don't they?


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[Assistant] Because they're embarrassed. I can quite understand why people do this, but...


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[Assistant] You've got to learn to keep that eye contact with the other person. Ask your question, keep looking and keep a look on your face as if you're waiting for an answer. You know, just look cool with a little smile on your face. Just keep that eye contact.


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[Assistant] And I bet you the other person will give you a decent reply, which will help you move on to the next part of the conversation.


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[Assistant] So many people fail at this very first hurdle, but this whole situation falls under the category of, if you're gonna do anything, do it properly.


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[Assistant] Don't do anything half heartedly with your first question. Make sure it's not a closed question. Make sure it's an open question. Make sure that volume is up 20% more than your normal. Make sure they're listening to you. Make sure you've got their attention and keep that eye contact.


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[Assistant] But, what if the person that you're really attracted to is with a group of other people, in a loud situation like the back of a concert hall, a bar,


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[Assistant] A business conference at lunchtime, that sort of thing, you know?


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[Assistant] Well, the old trick you could use is to pretend that the noise and bustle is getting to you more than it really is. You'd say something like, oh sorry, look, I can't hear you with all this stuff going on. It's so busy and noisy here, isn't it? Should we go over there where it's quieter? We're all outside.


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[Assistant] Now this method will help you score on many different levels because you get the person you want to talk to alone, away from his or her friends or colleagues,


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[Assistant] And you'll go to a quieter, more intimate situation, a place where your new friend will be able to admire your new improved voice. An important reminder here is that you need to stay relaxed as much as you can so your voice remains resonant and authoritative.


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[Assistant] One way to do this is to think next time guaranteed. Write that down. Next time guaranteed. It's the


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[Assistant] The next time mode of thinking is a clever idea that takes all the pressure off your current situation. I've used this a lot and not just in relationships, but it works so well to take the pressure off. I don't know if I invented it. I thought of it. I haven't heard it anywhere else, but look.


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[Assistant] Imagine if the next time you met that person would be the big breakthrough when they said they would go out with you or go back to your apartment or whatever is your plan. So you tell yourself, look, it's next time guaranteed. It's next time guaranteed. Not this time.


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[Assistant] This time you're just laying the foundation of your new friendship. In a way you're playing hard to get.


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[Assistant] If you knew that you definitely would have 100% success with this new person the next time you met them, it would take all the pressure off you this time, wouldn't it?


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[Assistant] Obviously, if it's a complete stranger, you'd need to make some overtures to meet again, or get their contact details of course, but that's fine. The weird thing is,


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[Assistant] Thinking this way often gives you the right body signals though, and it gives them transmitting to your friends. So you do get a positive result and quite often next time is this time. So try it. It's a great way of thinking.


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[Assistant] Okay, what if you're lacking the confidence even to say that first question?


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[Assistant] Some people have found success in wearing something that the other person would almost certainly ask a question about to open up a conversation.


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[Assistant] Maybe it's an unusual badge from maybe a club you're a member of, a charity you support, something like that. Maybe a shirt with a weird slogan on, or an unusual hat. It all depends on what your personality is, what your background is, what your genuine interests are, and what you wouldn't be embarrassed wearing.


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[Assistant] Uh, I'm not saying if you're a keen amateur astronomer, you go in there holding a sort of eight inch, you know, digital reflecting telescope or whatever.


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[Assistant] But you know what I'm talking about. Try and give the other person a bit of a clue, a bit of a clue about yourself. Something for them to mention to oil the wheels of conversation.


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[Assistant] The final thing in this section I'd like to mention is to remember the power of the pause. We've spoken about this before. Don't think you have to fill every gap in conversation. You're not on a radio show where dead air is not permitted.


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[Assistant] If the other person is attracted to you, they'll be just happy in your company, and happy just to be near you.


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[Assistant] You must have seen couples really obviously in love who don't seem to have much conversation but seem completely content just to sit and look into each other's eyes. You know what it's like? So with conversation, don't worry about the pause. Just make sure you don't look bored. You don't look away. Become fidgety.


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[Assistant] Don't look at your phone endlessly, you know? Just relax as much as you can and let that power of human bonding and communication take over.


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[Assistant] One of the faults some people have is that they simply speak too fast.


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[Assistant] They're low on confidence. They think if they don't gavel everything out as quickly as humanely possible, the other person will butt in or lose interest. In effect, of course, the other person will simply not take it all in or ask you to repeat what you're saying and you look a bit of an idiot.


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[Assistant] Here's a great exercise how to make yourself slow down. It's called the syllable pen technique. You simply hold a pen in your hand.


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[Assistant] I've known really cabling speakers use this technique, and after a while they train themselves without a pen of, ah, missed a syllable there, without a pen, of course, to slow down in conversation.


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[Assistant] The syllable pen technique, well there we go. Now using that technique, you don't have to use a pen, use your finger if you want, or if you're a real conductor use your baton for god's sake darling. Using that technique along with a bit of a boost in confidence will slow your speech down and it's easier then to be understood by everyone.


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[Assistant] Finally today, a little bit about feeding your voice. As we've mentioned before, it is important to keep yourself physically and mentally healthy to help your voice develop and remain strong.


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[Assistant] Eat good fresh foods. And of course, regularly drink pure water to hydrate the vocal folds and the other parts that are so important for making that lovely rich voice.


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[Assistant] Just a word about summer foods that could be unhealthy for your voice. Now everyone's different. Some professional voice artists swear that giving up any milk products, anything dairy, helps to reduce the mucus, makes their voice clearer.


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[Assistant] Now for me, it makes no difference whatsoever. In fact, I love a couple of milky latte coffees during the day, eat tons of yoghurt, it makes no difference for my own mucus levels, but I know people where it really does.


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[Assistant] Dairy products might be making a negative impact for yourself. Check it out. Just keep off the milk and other dairy products for a few days. See if it makes any difference to the clarity of your voice.


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[Assistant] One thing that does affect me is acidic drinks. If you drink any acidic fruit juice, say, and also obviously alcoholic drinks, these will dry the voice out and you won't be able to perform at your best.


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[Assistant] There may be some foods and drinks that simply irritate your vocal folds and throat area. For some people it's coffee, particularly with the granules, you know, that aren't fully dissolved.


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[Assistant] Some people find hot, spicy foods also irritate their throat. Also, don't drink anything that has carbon dioxide in soda. You don't want a lot of gas in your stomach that'll come up at the wrong moment.


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[Assistant] So at the end of the day, water is the best thing for any voice artist or actor to drink, and that means for everybody who wants a decent voice. It means water without any ice cubes in it. No, you don't want chilled water.


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[Assistant] The last thing you want is for your voice mechanism to cool down too much. So room temperature water is absolutely fine. Don't freeze your voice.


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[Assistant] Okay, that's the end of day 10. I look forward to seeing you tomorrow.


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[Assistant] That's beautiful. There's layers upon layers and they're so delicate and intricate.


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[Assistant] My dough is in the oven for 30 minutes. I'm gonna move on to my raspberry insert.


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[Assistant] Which is the liquid part of the dessert.


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[Assistant] I've got my raspberry liquid center done. It needs to go to the molds and into the blast chiller to cool.


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[Assistant] It needs a few millimeters taken off the thickness of the layers. So I try to shape off as much as I can. Nice, Nisha. That was great.


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[Assistant] My Lamington is out of the mold. I'm really happy with it. And I've got my Sorbet churning. I'm moving forward with the rest of the elements now.


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[Assistant] I still have so much to do. I'm looking at the time and I'm not thinking, I'm just going with it.


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[Assistant] So I'm going to crack my raspberry gel one more time.


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[Assistant] Well, obviously I'm missing an element. So...


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[Assistant] As always, two minutes short. I have one hour, I'm two minutes short. I have four hours, I'm two minutes short.


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[Assistant] Uhm, this is the most craziest, craziest thing I've ever done in my life and I don't think it can top up anything and I came here loving so much and I'm going taking so much love.


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[Assistant] He's uhm, come so far. He's really fought hard to be here. And he's uhm, he's my biggest inspiration.


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[Assistant] Watching on from up here, I'm feeling really proud. Simon is working ridiculously hard. His pace is unreal. He hasn't stopped to breathe, I don't think. He's trying a couple of different things today. Really impressive.


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[Assistant] They're running away with some pieces of glass. Maybe we oughta stop them.


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[Assistant] Some terrifying dishes have landed on that table over the years. And today is no different.


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[Assistant] His flagship restaurant has appeared in the world's 50 best list five times. And it's held


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[Assistant] Ladies welcome, from Key, and been along in Sydney, Peter Gilmore.


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[Assistant] Last year the Snow Egg was retired from the menu at Key after 10 years. Under this cloche is the dish that replaced it.


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[Assistant] And how many times did you make this dish before it was perfect? Uh, hundreds of times. Yeah. And you're gonna have to do it in, uhm, two hours.


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[Assistant] Peter, can you reveal the dish to the sides, which of these four goes into this year's finale? Okay.


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[Assistant] Simon, your 15 minutes starts now.


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[Assistant] Tessa, let's start planning out. Let's go. Tessa, your time starts now.


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[Assistant] The first person in the finale for 2019 is...


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[Assistant] Tessa, your first pressure test dish of the day and yours was as close to Peter's dish as it was possible to get.


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[Assistant] Go home and start thinking about what you are going to cook to win this thing. Tomorrow, one of you will become Australia's next Master Chef.


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[Assistant] I'm going into my first pressure test and a pressure test set by Nigella will no doubt be a challenge. Everything Nigella cooks is generous and gorgeous and full of flavour so whatever's under there is going to be something rich and indulgent.


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[Assistant] Not something I cook all the time, but it looks beautiful, it smells amazing, and then it's perfectly golden all over. I'm thrilled to be cooking this.


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[Assistant] This is not just any old roast chicken. It's got this gorgeous tarragon butter layer under the skin and then it's perfectly golden all over. This is a masterpiece.


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[Assistant] If I tell you my dirty little secret, it's that I usually buy a barbecued chook. Uhm, but I do occasionally roast chicken on Christmas, so I love it to be golden and brown and definitely with crunchy roast potatoes.


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[Assistant] To make this tarragon butter, I need to strip the leaves off the tarragon sprigs, put the stalks in the pan, and use the leaves in the butter. That's one sprig right? Yep.


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[Assistant] Next, I need to separate the skin from the chicken breast so that there's a beautiful pocket for a layer of butter.


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[Assistant] It's so important to get the chicken in early, but I don't want to tear the skin.


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[Assistant] And I whip my tray out of the oven that's now got that beautiful hot melty duck fat in it. Don't waste time.


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[Assistant] The most important part is to make sure the duck fat's really hot before you add the potatoes so they get extra crispy.


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[Assistant] Coat them, coat them, come on. We are seasoning as well. Yep, I'm doing that. These potatoes need to be perfectly cooked. It's Nigella week, and she is a real idol for me, so I would hate to go home on a dish of hers.


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[Assistant] I've got a lot to do, but I'm focused. The chicken's got five minutes to go, the carrot need ten.


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[Assistant] But I'm excited to present Nigella and the judges with my food. I'm really proud of what I've put up.


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[Assistant] I'm anxious about the chicken, but I feel good about my sides. The carrots are beautiful and bright. The potatoes look golden and crunchy. The test of course will be when they cut them open.


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[Assistant] I came in with this big grand vision to open a theatre restaurant.


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[Assistant] And in this first three weeks I've gone, I have so much to learn. That's ten years down the track. I need to learn about where food comes from, how to treat it, but I'm loving every day in here.


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[Assistant] Many people doing this course, I know, will want to have a deeper, more resonant voice. A deeper voice where the male or female exudes authority and confidence, and that's absolutely a fine thing to aim towards.


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[Assistant] If you have access to a piano, guitar, any musical instrument, a useful way to know your own capabilities is by using this musical instrument to check the lowest note you can possibly speak at clearly.


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[Assistant] Yes, I know we've done humming exercises before, but speaking and humming is a bit different, isn't it? Humming is great for general relaxation and developing a gorgeous resonant sound, but that's no good if it can't be converted into words.


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[Assistant] And I'd like you to say this in a monotone. In other words, all at the same note


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[Assistant] And choose somewhere fairly reasonable on the piano, somewhere in the lower register, but somewhere that's comfortable for you to speak at. And then keep on repeating the line, going down a semitone at a time.


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[Assistant] Now, please don't worry if you're not musical in any way. I am fairly musical, but I certainly can't sing, but that's not important. Let me show you exactly what I mean by this exercise.


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[Assistant] This is the lowest note I can comfortably speak.


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[Assistant] This is the lowest note I can comfortably speak.


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[Assistant] Find yourself a musical instrument and you may have an app you can find on your phone if you haven't got a piano to hand. Write down the lowest possible note that you can speak comfortably at without hurting and without the voice breaking up and note that down somewhere.


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[Assistant] And as you continue your daily exercises, you will see this note go down and down and down until you get to the lowest note you can possibly speak at comfortably.


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[Assistant] Now, over the course I've been teaching all sorts of various exercises for various parts of the equipment that our amazing bodies have for creating the voice. As well as breathing, we've exercised the full face, the tongue, other parts of the vocal folds.


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[Assistant] This one is simply to help to perk up the lips. They may not seem that important to you, but they are. I think you'll find your voice will be clearer and perkier once you've done this. It's the telephone exercise for obvious reasons once you hear it.


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[Assistant] So you need to have a decent sound. If you find making that difficult, if you may be breathing too hard, maybe coming up


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[Assistant] So you can see how many telephone rings you get after one big breath.


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[Assistant] After you've done this, your lips will be tingling and really will appreciate the little workout you've just done with your lips.


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[Assistant] Like that. So combine that with other clarity exercises and this will really help in reducing mumbling to a minimum and get that voice of yours as clear as possible for other people to appreciate. So pause the video and do some lip work now with Telephone Ring AA.


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[Assistant] Alright, for this next section, I just want to remind you about all the things that we said about breathing.


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[Assistant] It's something that's so very, very important. I don't want you to forget what's been said, so.


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[Assistant] In summary, what we've worked on so far is the importance of deep breathing. If you see your shoulders rising, well, it's probably a shallow breath. Make sure you breathe all the time from the diaphragmatic area down here. Fill up your lungs completely.


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[Assistant] And you need to do this throughout the day and not just when you're doing your exercises.


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[Assistant] So make mental checks. Set your alarm, if you like, four or five times a day to remind yourself, have I gone back to shallow breathing?


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[Assistant] You see, as well as helping your voice sound better, decent deep breathing also is much more efficient from the point of view of bringing oxygen into your blood supply and it simply makes you feel healthier.


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[Assistant] Secondly, generally you should always be breathing through your nose, as well as filtering nasty particles from the air. It also warms any cold air coming in much more effectively than going straight into your mouth. You wondered why you had hairs up your nose now, and your vocal folds would appreciate that.


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[Assistant] Generally breathe in through your nose and exhale through your mouth.


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[Assistant] Although there are, of course, exceptions. If you happen to be speaking faster and you need a gulp of air, it's alright to take a gulp of air through your mouth now and again.


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[Assistant] The other thing to say about breathing is that you shouldn't think too much about it or else man, hey, it'll freak you out. Your body is perfectly capable of doing everything automatically. So once you've got into the habit of.


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[Assistant] Diaphragmatic breathing, your body should automatically take over. It's only if you've got into a really bad habit of shallow breathing that you need to reprogram your body again.


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[Assistant] Breathing is simply supplying oxygen to your blood as well as providing the air to create our voice. It's all very clever. When the amount of carbon dioxide in the old bloodstream reaches a certain level,


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[Assistant] Those breathing muscles contract automatically and it's of course possible to stay alive not doing this, keeping the residual air as we call it inside your lungs and doing very shallow breathing.


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[Assistant] But if you're using your voice, this is where it's absolutely essential to use full diaphragmatic breathing. And when you do it, even when you're not speaking, when you're say sitting quietly, reading a book or whatever, deep breathing done automatically would make your head clearer and you will simply feel better. Try it.


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[Assistant] Now earlier in the course I explained how putting a drinking straw sideways in your mouth helps to improve clarity. In fact doing this does more than simply make the voice clearer. It also helps to project the sound forward because you're forcing yourself to change the way you make the sound. Your mouth isn't allowed to open as much.


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[Assistant] So by doing this, it's a really good exercise to get rid of any nasal sound your voice may have. It helps to project forward, right? And it's impossible to speak through your nose or the back of your throat with this impediment in your mouth.


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[Assistant] So basically, this exercise retrains your vocal mechanisms to project forward.


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[Assistant] So, we can take this exercise a bit further now, by using different things to put in your mouth. Now this may seem rather silly, but it does work, I assure you. Please, stay with me.


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[Assistant] Here are three objects, a thin drinking straw, a pen, and a thick carrot.


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[Assistant] By using these in between your teeth, held gently, your mouth will be trying to overcome the difficulties in speaking with these in your gulb.


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[Assistant] It'll help to exercise muscles that probably don't get exercised in your mouth, but it's important to do these things for at least two or three minutes at a time. Even though you may think this is a complete waste of time, you know, is it April the first or whatever? No, look, take this seriously. You can read anything you like with these things between your teeth.


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[Assistant] By having the different widths of objects between your teeth, you're going to exercise different muscles in different ways. This is not one you need to record, unless you really want to. It's simply an exercise for your mouth muscles and to help project forward. Okay, the straw. And when you speak with a straw in your mouth,


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[Assistant] Okay, well I may have looked and sounded ridiculous there. And you will as well, but don't worry, I won't see.


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[Assistant] Uh, but it is an extremely good exercise and has been used by voice trainers for many, many years. If you haven't got a thick carrot, by the way, your finger may do, but, uh, it's up to you whether you fancy biting your finger or not.


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[Assistant] Today you're going to be cooking using these three pantries. There's an Asian pantry, a sweet pantry, and a farmhouse pantry.


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[Assistant] Tessa Tim, this is where the advantage of each one yesterday comes into play.


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[Assistant] Tessa, because your dish was ranked second best yesterday, you get first pick of which of those three pantries you want to cook with in round one.


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[Assistant] Look, I like the pasta chips, and I really like the bitterness of the lettuce, but the steak is unevenly cooked.


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[Assistant] I love the fact that you haven't trimmed the stem down. You're showing the cabbage's natural state.


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[Assistant] Wow. Smells amazing, looks beautiful.


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[Assistant] Making your way through those final weeks of MasterChef is about two things, great cooking, but it's also about how you deal with pressure.


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[Assistant] Now it's time for the two of you to go head to head in the final duel. You'll be cooking with the remaining pantry, which is sweet.


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[Assistant] You have 60 minutes. Bring us the best dish.


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[Assistant] But for the other, this will be your last cook.


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[Assistant] There's a sunken that, if you win this duel, you're one cook away from the grand finale.


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[Assistant] That's fantastic. That's great credit to her.


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[Assistant] Congratulations Tim, really nice cooking, great to see that confidence building. You're turning into quite the all round performer. Thank you Matt.


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[Assistant] Humans have been discussing these questions for as long as they've been around, without ever reaching much agreement.


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[Assistant] Today, cosmologists are working hard to find the answers.


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[Assistant] And how is it possible to explore and study something as huge as the universe, most of which will never be able to reach? The answer is light.


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[Assistant] Just as sunlight can be split up into the familiar rainbow, splitting the light from distant objects exposes different patterns of colors depending on its source.


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[Assistant] This distinctive light barcode can reveal not only an object's composition, but also the temperature and pressure of its constituent parts. There's even more we can discover from light.


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[Assistant] Rather, it's because of something called the Doppler effect, where sound waves generated by an approaching object are compressed, while those from a receding object are stretched. But what has this to do with astronomy? Sound does not travel through a vacuum. In space, no one can hear you scream.


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[Assistant] But the same Doppler effect applies to light whose source is moving at exceptional speed. If it's moving towards us, the shorter wavelength will make the light appear to be bluer.


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[Assistant] So by analyzing the color pattern in the Doppler shift of the light from any object observed with a telescope,


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[Assistant] We can learn what it's made of, how hot it is, and how much pressure it's under, as well as whether it's moving in what direction and how fast. And these six measurements, like six points of light, reveal the history of the universe.


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[Assistant] The first person to study the light from distant galaxies was Edwin Hubble, and the light he observed was redshifted.


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[Assistant] The distant galaxies were all moving away from us, and the further away they were, the faster they were receding.


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[Assistant] Along with the idea that the visible universe has been constantly expanding from a densely packed single point,


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[Assistant] One of this theory's most important predictions is that the early universe consisted of just two gases.


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[Assistant] If we observe the light from a remote, quiet region of the universe and split it, we do indeed find the signatures of the two gases in just those proportions. Another triumph for the Big Bang. However, many puzzles remain.


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[Assistant] Although we know the visible universe is expanding, gravity should be applying the brakes.


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[Assistant] But recent measurements of lights of distant dying stars show us that they're farther away than predicted, so the expansion of the universe is actually accelerating.


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[Assistant] Something appears to be pushing it, and many scientists believe that something is dark energy.


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[Assistant] Making up over two thirds of the universe and slowly tearing it apart.


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[Assistant] But there are other mysteries, like the nature of dark energy, upon which we have yet to shed light.


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[Assistant] As they cooked for a place in finals week.


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


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[Assistant] George goes Greek. You can have a new appreciation for cheese with his homemade halloumi.


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[Assistant] And that is the best facial spa. And this is liquid gold.


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[Assistant] It's so summery. That is really good. Draw droppingly delicious. Nicole. That's enchanting. Unbelievably good. I just got a little shiver.


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[Assistant] Medicine Wagon. His Medicine Wagon. People will buy anything you know from my Medicine Wagon. His Medicine Wagon.


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[Assistant] Knowing that we've got Matt, Poe and Billy as our mentors gives me goosebumps. They've been in our shoes and they've reached such a high level is absolutely amazing and inspirational to me.


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[Assistant] Guys, I would totally hear Billy's advice. I would definitely cook something that represents you, cook something that you know. Are you ready?


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[Assistant] Good luck everybody. Your time starts now.


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[Assistant] Cause that's a bit tactical right? Cause I think the judges' palates just get so loaded with flavour. Sometimes it's nice to have something really cleansing. What would you make Billy? I'd go straight to the meat. Those beautiful veggies.


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[Assistant] Yeah. But, you know, it's one of those things, do you do a swan dive or a triple, you know, thing and stuff like that? Exactly.


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[Assistant] Orange pomegranate, ginger, thyme and lime ice cream.


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[Assistant] Coconut panna cotta, mango gel and lime curd. Thank you.


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[Assistant] They have to put it all to the line today. Use your muscles!


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[Assistant] Under this pressure, I can see some nerves happening and to be in their shoes will be very nerve wracking today, so I'm very grateful that I got mine.


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[Assistant] I know some people might think that making a peach chutney might be a risk but incorporating fruit with meat is really up my alley and I just want to show the judges what I can do.


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[Assistant] I've got my chicken all prepped, it's marinating, and I need to get started on that chutney.


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[Assistant] I know my flavors and I can balance it out and give them something impressive. I don't tend to eat a lot of sort of really sort of rich mayonaises at home. I like to keep things fresh. So I'm doing me today.


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[Assistant] So Kyle is the last person to get his chicken in the fryer. I hope he has time to fry it properly.


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[Assistant] I'm really happy with my chutney. The chutney has to be a little bit sticky, a little bit of a nice texture to it still, but all in all, a combined sauce. And it needs to really stick onto that batter when they dip it in.


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[Assistant] Derek and Tessa went up against a professional chef for a chance at immunity with Poe as their mentor. Good job.


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[Assistant] Despite the peaceful surrounds, there'll be no time for relaxing.


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[Assistant] Some will rise to produce remarkable dishes. So yum. Brilliant. Very, very, very, very good. But...


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[Assistant] Their final cook in the MasterChef kitchen. I'm sorry.


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[Assistant] Alright guys, how you doing? You been up to much recently? This is Elliot from ETJ English and today I'm going to be explaining something I actually said.


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[Assistant] Now listen to how I connect the words together. Soon I'm going to be doing a YouTube video about connecting words to sound more like a native, but just listen to this as a bit of a warm-up for that video when it comes. Have you been up too much?


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[Assistant] Have you been up to much? If you can copy how I speak, try your best and try and copy how I say it. Have you been up to much? What does it mean?


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[Assistant] Done anything interesting recently? That's kind of the sort of question that we're asking, but we're asking it in a lot more common British informal way.


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[Assistant] What about you? That's how we return questions. We'll usually say, you?


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[Assistant] If it's more informal and to be formal, we could say what about you? Also, so we've got what we've been up to.


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[Assistant] What we are up to right now and also we can talk about the future. What are you up to today?


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[Assistant] You up too much tomorrow? So you just need to get your grammar correct in this, and as long as you've got up to, that means doing. That's like saying what you're doing, okay?


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[Assistant] So I hope you guys found this useful. Like I said, this comes up in every, like every conversation that you will hear in English. Now it's really funny because I actually asked, I set myself a task last week.


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[Assistant] Anyway, thank you very much for watching, guys. It's been a pleasure, as always. Cheers, and I'll see you all in the next video. Bye.


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[Assistant] Lesson 87 A car crash.


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[Assistant] Is my car ready yet? I don't know, sir. What's the number of your car? It's LFZ312G. When did you bring it to us? I brought it here three days ago. Oh yes, I remember now. Have your mechanics finished yet?


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[Assistant] Let's go into the garage and have a look at it. Isn't that your car? Well, it was my car. Didn't you have a crash? That's right. I drove it into a lamppost. Can your mechanics repair it?


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[Assistant] Well, they're trying to repair it, sir.


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[Assistant] But to tell you the truth, you need a new car.


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[Assistant] Lesson 87. A car crash.


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[Assistant] Is my car ready yet? I don't know, sir. What's the number of your car? It's L, F, Z, 3, 1, 2, G. When did you bring it to us? I brought it here three days ago. Oh yes, I remember now. Have your mechanics finished yet?


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[Assistant] Let's go into the garage and have a look at it. Isn't that your car? Well, it was my car. Didn't you have a crash? That's right. I drove it into a lamppost. Can your mechanics repair it?


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[Assistant] Well, they're trying to repair it, sir. But to tell you the truth, you need a new car.


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[Assistant] Neck. Neck.


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[Assistant] shoud, shoud, shoud, shoud.


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[Assistant] Okay, uh,


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[Assistant] So, shoulder means shoulder. S-H-O-U-L-D-E-R.


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[Assistant] Ar, ar, n.


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[Assistant] So, h-a-n-d.


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[Assistant] H A N D Hand


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[Assistant] You and me, hand in hand.


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[Assistant] So hand is the meaning of hand. H-A-N-D


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[Assistant] SINGER SINGER


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[Assistant] S-T-O-M-A-C-H.


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[Assistant] So, stomach is the meaning of the stomach. S T O M A C H.


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[Assistant] We can imagine that the letter L is a long leg, so leg means leg.


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[Assistant] Foot, feet, feet, feet.


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[Assistant] 這個單詞的單附屬形式和牙齒這個單詞的單附屬形式一樣。


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


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[Assistant] So, foot is the meaning of feet. F O O T.


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[Assistant] Toe. Toe.


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[Assistant] So, 透 is the meaning of the toes. T-O-E


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[Assistant] 我们在学习身体部位单词的时候。


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[Assistant] Mo yi mo xiang yin de weizhi, yin xiang hui gen shenke yi xie.


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[Assistant] 我们可以用touch your再加身体部位的单词来表示摸一摸某个身体部位比如摸摸你的耳朵该怎么说呢 摸


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[Assistant] So uhm, uh, uh,


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[Assistant] We can use


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[Assistant] Clap your hands.


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[Assistant] Connect.


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[Assistant] Stamp your foot.


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[Assistant] Stamp means to chop. S-T-A-N-P.


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[Assistant] Shake your body.


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[Assistant] Shake, s-h-a-k-e.


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[Assistant] Shake hands.


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[Assistant] 總結一下這節課我們學了這些單詞


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[Assistant] So uhm, uuuh.


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[Assistant] These are the contents of this lesson. Did you get it?


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[Assistant] Please welcome our reigning MasterChef, Sashi Chella!


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[Assistant] Someone must have been telling lies about Joseph K. He knew he had done nothing wrong, but one morning, he was arrested.


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[Assistant] Thus begins The Trial, one of author Franz Kafka's most well-known novels.


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[Assistant] K, the protagonist, is arrested out of nowhere and made to go through a bewildering process where neither the cause of his arrest nor the nature of the judicial proceedings are made clear to him.


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[Assistant] This sort of scenario is considered so characteristic of Kafka's work that scholars came up with a new word for it.


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[Assistant] Kafka-esque has entered the vernacular to describe unnecessarily complicated and frustrating experiences.


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[Assistant] Like being forced to navigate labyrinths of bureaucracy.


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[Assistant] But does standing in a long line to fill out confusing paperwork really capture the richness of Kafka's vision? Beyond the words casual use, what makes something Kafka-esque?


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[Assistant] Franz Kafka's stories do indeed deal with many mundane and absurd aspects of modern bureaucracy, drawn in part from his experience of working as an insurance clerk in early 20th century Prague.


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[Assistant] Many of his protagonists are office workers compelled to struggle through a web of obstacles in order to achieve their goals. And often the whole ordeal turns out to be so disorienting and illogical that success becomes pointless in the first place.


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[Assistant] For example, in the short story Poseidon, the ancient Greek god is an executive so swamped with paperwork that he's never had time to explore his underwater domain. The joke here is that not even a god can handle the amount of paperwork demanded by the modern workplace. But the reason why is telling.


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[Assistant] This simple story contains all of the elements that make for a truly Kafkaesque scenario.


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[Assistant] It's not the absurdity of bureaucracy alone, but the irony of the character's circular reasoning in reaction to it that is emblematic of Kafka's writing.


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[Assistant] His tragicomic stories act as a form of mythology for the modern industrial age, employing dream logic to explore the relationships between systems of arbitrary power and the individuals caught up in them.


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[Assistant] Take, for example, Kafka's most famous story, Metamorphosis. When Gregor Samsa awakens one morning to find himself transformed into a giant insect, his greatest worry is that he gets to work on time. Of course, this proves impossible.


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[Assistant] It was not only the authoritarian realm of the workplace that inspired Kafka. Some of his protagonist's struggles come from within. The short story A Hunger Artist describes a circus performer whose act consists of extended fasts.


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[Assistant] He's upset that the circus master limits these to 40 days, believing this prevents him from achieving greatness in his art.


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[Assistant] But when his act loses popularity, he is left free to starve himself to death.


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[Assistant] The twist comes when he lays dying in anonymity, regretfully admitting that his art has always been a fraud. He fasted not through strength of will, but simply because he never found a food he liked.


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[Assistant] Even in the trial, which seems to focus directly on bureaucracy, the vague laws and bewildering procedures point to something far more sinister.


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[Assistant] The terrible momentum of the legal system proves unstoppable even by supposedly powerful officials.


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[Assistant] This is a system that doesn't serve justice, but whose sole function is to perpetuate itself.


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[Assistant] What political theorist Hannah Arendt, writing years after Kafka's death, would call tyranny without a tyrant.


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[Assistant] Yet, accompanying the bleakness of Kafka's stories, there's a great deal of humor rooted in the nonsensical logic of the situations described.


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[Assistant] So on the one hand, it's easy to recognize the Kafkaesque in today's world.


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[Assistant] And we find our every word judged by people we can't see according to rules we don't know.


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[Assistant] On the other hand, by fine-tuning our attention to the absurd, Kafka also reflects our shortcomings back at ourselves.


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[Assistant] In doing so, he reminds us that the world we live in is one we create and have the power to change for the better.


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[Assistant] First time I had tamarind, it was in East Timor, Akusi village. Our way in there, there was a lot of tamarind trees. Everyone was just scrubbing and eating and they were just eating and spitting the bits out and I just fell in love with it. I just couldn't stop eating it. For my dish today, I'm going to focus on that memory.


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[Assistant] So I incorporated some more warm water.


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[Assistant] How you doing? You good? Uhm, doing alright. I'm happy. I brought my caramel back to life.


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[Assistant] I'm standing between these amazing cooks and just can't believe I might be picked today for the dish of the day.


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[Assistant] I am an absolute lover of seafood. We cook a lot of prawns, but you have so many heads left over and I can't deal with food waste, so I've made a prawn bis today.


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[Assistant] I'm Blake, I'm 23, I'm cooking quail with Hamon. Hobbie, you wanna try a bit of Hamon?


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[Assistant] There's so many of us in that house, I hope she doesn't pick anything that's kind of been stuck at the back of the fridge for a while.


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[Assistant] At this point, who knows whether we've got it right at all or we've just been completely on the wrong track the whole time.


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[Assistant] Trying not to think about how nervous I am, uhm, I feel a bit shaky and I know that everything kind of relies on me.


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[Assistant] So, I've decided to make some candy pistachios. Just to make sure they highlight both.


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[Assistant] Time is absolutely flying. I really gotta push on now. I have to get this tart built and make it look as pretty as possible.


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[Assistant] The ice cream is pretty punchy, not knowing whether the star anise or pistachio was the hero. I'm just doing quite a small scoop so that it doesn't overpower everything.


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[Assistant] Some beautiful ingredients. What have we got here?


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[Assistant] All I wanted to look at was the semolina and the mint. And do semolina gnocchi with the beautiful mint dressing, burnt butter. And just hang my hat on that. But make sure those gnocchi are like unbelievable.


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


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[Assistant] What you've got is perfectly cooked fish. And I love that sort of flamey, smoky flavour of what you've done to the Whitloff. Three things on the plate. I like it.


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[Assistant] It's absolutely delicious and thoughtful.


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[Assistant] Drying the mint brings out the flavour. Smoking the plums and keeping the texture in them. Whipping that cream to perfection.


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[Assistant] Well today, it's going to be a little bit different.


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[Assistant] Today's invention test is there to see how quickly you think on your feet. To test those nerves and


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[Assistant] To test your ability to work together. Because today's invention test sees the return of a MasterChef classic, The Relay.


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[Assistant] My heart's going about 500. Okay, let's get this party started, huh? Right. Go into comp, grab one. Yep.


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[Assistant] Come on guys, let's move, yeah? It's about to be changeover. Let's get organised and let's think about the message we're going to pass on to your fellow contestants. Come on, let's go!


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[Assistant] Guys, come on. Get a wriggle on before changeover. Set your last contestant up for success. Yes!


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[Assistant] Perfect it. Make it delicious. Come on. Only five minutes to go. You haven't got a plate. You need to get one and you need to start to plate up. Come on. Let's go.


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[Assistant] It was all about pistachios. That's there. See the lamb's cooked beautifully. The fennel's soft and really yummy, but for me it's that fresh salad.


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[Assistant] You've got so much lamb fat in that sauce. So you need that there just to freshen the dish up and that's what it does. So a really great effort. Well done guys.


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[Assistant] As far as I'm concerned you guys need to keep your fingers crossed because at the moment it's looking pretty dark for you.


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[Assistant] Today was all about featuring Pistachio. But at the end, one team did not manage to do that. And today that team...


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[Assistant] You're in a pressure test and obviously from there one of you will go home. Guys, on that, we'll see you tomorrow. Off you go.


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[Assistant] Right beautiful people, this is how it's gonna work. You've got an open pantry. Yes!


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[Assistant] 75 minutes. You can cook anything you like. Now, this is the important bit. So listen up. Today, we're only looking for the four best dishes. Cook one of them.


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[Assistant] And you'll get a chance to cook for a massive advantage tomorrow.


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[Assistant] No one has ever won an immunity pin in the first week of MasterChef ever. Imagine that.


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[Assistant] In on that chest, shiny, beautiful, but above all, giving that person the confidence to know that they really belong here, and geez, they're really good.


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[Assistant] There's gotta be two things. Deliciousness as we always talk about, but a story about who they are. Set the tone for us straight away.


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[Assistant] Tuna, cooked beautifully. Congratulations. Anoushka.


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[Assistant] There's so much culture in that bowl. It's yum. Thank you. Next up to the tasting table, Walid.


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[Assistant] Uhm, but yeaah, no, that pumpkin is magic. Next up!


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[Assistant] My local Indian ain't serving food like that. And if they were, I'd go there.


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[Assistant] And go with it in that light, and trying to give us a unset panna cotta.


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[Assistant] An immunity pin guaranteed. This bit of bling.


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[Assistant] It's pretty hard thinking that someone will have to go home, but this is MasterChef. There's only gonna be one winner at the end.


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[Assistant] Thank you. I guess I'm gonna be changing my dish. Let's, let's see if you see too much on the line.


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[Assistant] It's still gonna be the same element. I'll cook the meat in the reduction that I've made. But I think I should throw a bread with it. And then serve it as a Kathi roll. A Kathi roll is an Indian street food. It's spiced meat rolled in a bread. It's just like an Indian Sulakki. I'm a little bit more confident about this.


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[Assistant] Marinated kathi roll with marinated tomato-reduced chutney. It's creative.


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[Assistant] Uh, so we're making an ice cream tart. I just have one question. Who's heard of an ice cream tart?


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[Assistant] I'll actually continue from where Wally left. The dish is pistachio crumble tart with star anise ice cream.


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[Assistant] I have never had an ice cream tart, let alone heard of one. Possibly there is a dish, but it doesn't make sense to me. I'm really confused here.


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[Assistant] And I am in such a panic mode, I don't know what to do. I'm stuffing it all up.


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[Assistant] Waleed said that the ice cream was Sarnese. I guess the intent was to have a beautiful tart with a Sarnese flavor in it.


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[Assistant] I've spent a lot of time in the pantry, so I get started on my custard now. I'll make a sardines custard.


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[Assistant] This is far more stressful than I ever imagined it would be.


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[Assistant] That's it Mandy. I know there's a flavour base going on, but I've no idea what the dish is.


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[Assistant] Uhm, I know, we certainly know we've got ice cream, we've got praline and we've got a curse. I am panicking.


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[Assistant] The curd's not setting and really it's been going for long enough. Come on.


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[Assistant] Tim seems to be confusing his pickling liquid and his Bernays and seems to have thrown sugar in the Bernays. I think everyone else has put it into their pickling liquid. I really don't know how that's gonna work out.


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[Assistant] It's so crazy seeing how quick Tim has come back from, you know, nearly a disaster and is caught up with Dee and Mandy. Come on Tim, you're doing good mate.


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[Assistant] Last time, we learned some words and expressions related to our bodies.


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[Assistant] In this lesson, we will learn words and expressions related to animal.


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[Assistant] A cat is a furry animal that has a long tail, slitted eyes, and sharp claws.


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[Assistant] A parrot is a tropical bird with a curved beak. Parrots can be kept as pets.


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[Assistant] A rabbit is a small furry animal with long ears and a little tail.


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[Assistant] Huh. Hamster. Hamster.


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[Assistant] A hamster is a tiny furry animal which is similar to a mouse and is often kept as a pet.


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[Assistant] Chicken. Chik-ken. Chicken.


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[Assistant] Chickens are birds which are kept on a farm for their eggs and for their meat. They cannot fly.


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[Assistant] A duck is a very common water bird with short legs, a long neck, and a large flat beak.


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[Assistant] Goose Goose


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[Assistant] A goose is a large bird that has a long neck and webbed feet.


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[Assistant] Geese are often farmed for their meat.


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[Assistant] A pig is a fat animal with short legs and not much hair on its skin.


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[Assistant] What's this? It's a pig.


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


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[Assistant] What's this? It's a, an.


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[Assistant] So, I'm gonna make a rainbow trout kohlrabi puree. I've never made one, so I'm gonna see how that goes. And then I'm gonna do kohlrabi remoulade. So I'm gonna use it two ways.


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[Assistant] Okay, I've fried my curry leaves. I've made my kohlrabi puree.


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[Assistant] I've made my nasturtium oil. I wish I had a little bit of mustard.


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[Assistant] It's a lot on the line, cooking against two incredible chefs, very accomplished, and also good friends. So I'm gonna make sure I beat him.


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[Assistant] I wanna beat George and Gary a lot. I love these guys, but I still wanna kick their asses.


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[Assistant] Rainbow trout that I've oven roasted. Kohlrabi done a couple of ways.


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[Assistant] Lesson 93. Our New Neighbor.


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[Assistant] Nigel is our new next door neighbor. He's a pilot. He was in the RAF. He will fly to New York next month. The month after next, he'll fly to Tokyo. At the moment, he's in Madrid. He flew to Spain a week ago. He'll return to London the week after next. He's only 41 years old.


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[Assistant] And he has already been to nearly every country in the world. Nigel is a very lucky man. But his wife isn't very lucky. She usually stays at home.


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[Assistant] Lesson 93. Our New Neighbor.


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[Assistant] Nigel is our new next door neighbor. He's a pilot. He was in the RAF. He will fly to New York next month. The month after next, he'll fly to Tokyo. At the moment, he's in Madrid. He flew to Spain a week ago. He'll return to London the week after next. He's only 41 years old.


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[Assistant] And he has already been to nearly every country in the world. Nigel is a very lucky man. But his wife isn't very lucky. She usually stays at home.


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[Assistant] This is it, you three! Ten seconds! Nine!


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[Assistant] George holds that little immunity gold pin and I didn't get it last time, but I really want to try my hardest today.


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[Assistant] Time starts at... I've got these salted egg yolk custard buns in mine. It's kind of like a street food in Hong Kong.


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[Assistant] I get the filling into the freezer because I want it to harden up so that when I wrap the dough around it and then cook it in the oven that that kinda melts the filling essentially.


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[Assistant] Okay, uh, it's a massive risk trying to do something that would normally be done in two to three hours.


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[Assistant] Maybe I should make something else. Time's ticking. So I need to make a decision quick.


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[Assistant] Uh, getting a little bit worried. Have I made the right decision now?


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[Assistant] So this is a huge risk. I need to get that in the oven as soon as possible. So it's time for me to assemble the buns.


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[Assistant] I roll out some dough and then I try and put some of the custard filling in it.


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[Assistant] But my feeling is a little bit runny, so I'm kinda almost scooping in the filling.


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[Assistant] I'm a little bit worried about the texture of the filling at this point because I'd rather it be a solid custard right now so that when it cooks it melts.


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[Assistant] Now that the filling's already kind of melted, when they cut into it, it may not be that one liquid ball in the middle.


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[Assistant] I can't do anything about it now. I've just got to keep going because I'm running out of time. So I put the buns in the oven. Hopefully I can get this done in time. I'm pushing it down to the wire.


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[Assistant] I need every second left in the oven for these buns just to make sure that they cook through. So with 30 seconds to go, I take them out.


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[Assistant] I love my buns, but if that inside part is not oozy and runny, I can kiss my chances to round two goodbye.


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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] Sweet chili sauce. Absolutely right, well done Dirk.


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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 for the match. Let's get the first dish in.


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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.


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[Assistant] This is delicious cooking. I love watching you cook. Uhm, I could go again right now. Yeah.


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[Assistant] She has announced herself in the competition. We get more food like that. Boom.


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[Assistant] Not that absolutely super satin wanton wrapper.


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[Assistant] Simple and sophisticated. I think it's a cracking plate of food and I'm really happy. And if she can keep on cooking like that, she'll go a long way. Yeah. Let's get the final dish in.


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[Assistant] Put it mildly. And there's no doubt in my mind that it's one of the weaker dishes we've tasted at the moment.


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[Assistant] Jess and Mandy are kind of duking it out to see whose dies.


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


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


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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.


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[Assistant] Oh, what an amazing week it's been with Nigella and yet again I think she's broad.


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[Assistant] A whole new confidence to so many of you and that's why we love having her here.


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[Assistant] So I see this little bowl that looks nice and red like tomato sauce. So bend down and have a smell. It smells like tomato sauce.


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[Assistant] So I'm looking along. I see this particular one. I have a bit of a smell.


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[Assistant] I know what this is. It's white, it's peppery, it's beautiful and smooth. It's horseradish. Is it wasabi?


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[Assistant] Yesterday I was really frantic. I think I've been really frantic since I started this competition. Today I need to calm down. I need to slow down. I need to focus on what I'm doing. I know what I'm doing. I just need to remember that.


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[Assistant] I really like the ones that you, uhm, buy already made.


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[Assistant] So I've been on a bit of an adventure trying to work out how to make one myself. I've worked too hard to come here.


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[Assistant] I am gonna make a Chinese rice noodle roll with Chinese five spice chicken, some hoisin sauce and some chilli oil. If I stay cool calm, pretend I'm at home, just cooking for the kids, then I'm gonna be okay.


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[Assistant] This is just basically a rice noodle in the shape of a circle and you fill it with things.


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[Assistant] So to cook the noodles, I pour a little bit of the batter onto the tray.


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[Assistant] In the bamboo steamer, I pop the lid on for about 30 seconds.


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[Assistant] So I've got one perfect noodle, now I need to make another three, so there's enough for one each for all of the judges.


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[Assistant] To assemble this dish, I need to put some of this chicken on the rice noodle, a little bit of the hoisin sauce, some spring onions and with some of the herbs, roll it up and put it on the plate.


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[Assistant] I want these to be perfect, so I need to stay calm, but I'm running out of time. But I kind of feel like I want to be frantic and crazy. But I know I can't do that because I'll ruin it.


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[Assistant] Walking into the judges with my condiments and my dish, I can't help but feel really proud and really happy to be presenting this to them.


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[Assistant] Chinese rice noodle rolls with, uhm, Chinese five-spice chicken and I've made a hoisin sauce and a chilli oil.


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[Assistant] I was starting to doubt if I could calm myself and if I could think clearly in this place.


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[Assistant] And yesterday I went home and I looked in the mirror and I thought about every cook that I've had since I've been here and


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[Assistant] It's that I liked and the bits that I didn't like and I've tried to incorporate that into today's cook.


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[Assistant] It's a lot of pressure to be captain in the team challenge. So I'm feeling a bit down today, but I kind of just have to get over this feeling so that I can just focus on myself.


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[Assistant] I'm not entertaining the idea of going into round two, so I'm just gonna use my favorite ingredient, sugar, to stay out of that situation. So I'm making a Japanese pancake with a brown sugar ice cream and a miso caramel. Japanese pancake isn't your regular pancake.


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[Assistant] It uses steam, which makes the pancake really fluffy and light.


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[Assistant] For round one, I'm cooking a Japanese pancake and a brown sugar ice cream.


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[Assistant] I cannot believe this. And I know for sure now that I'll be cooking the next round with broccoli.


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[Assistant] There is no way that I want to be in that round two to cook with my least favourite ingredient. Not feeling very confident.


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[Assistant] Uhm, but in the last two minutes of the cook, it didn't work out, so I ditched that and now it is a caramelized banana sundae.


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[Assistant] Uhm, but in the last two minutes of the cook it didn't work out so I ditched that and now it is a caramelized banana sundae.


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[Assistant] Be careful, gently fold, but get rid of all those lumps, it can't be lumpy.


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[Assistant] My strategy would be cook my least favourite in round one, just so I always have that backup in round two.


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[Assistant] Lesson 95. Tickets please.


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[Assistant] Two return tickets to London, please. What time will the next train leave? At 19 minutes past eight. Which platform? Platform two, over the bridge. What time will the next train leave? At 8.19. We've got plenty of time. It's only three minutes to eight.


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[Assistant] Let's go and have a drink. There's a bar next door to the station.


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[Assistant] Tickets please. We want to catch the 8.19 to London. You've just missed it. What? It's only 8.15. I'm sorry sir. That clock's ten minutes slow. When's the next train? In five hours time.


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[Assistant] Lesson 95. Tickets please.


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[Assistant] Two return tickets to London, please. What time will the next train leave? At 19 minutes past eight. Which platform? Platform two, over the bridge. What time will the next train leave? At 8.19. We've got plenty of time. It's only three minutes to eight.


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[Assistant] Let's go and have a drink. There's a bar, next door to the station.


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[Assistant] What. What. Is. Is. This.


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[Assistant] Ruler Pen Pen Orange Orange Jacket Jacket


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[Assistant] Key. Key. Quilt.


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[Assistant] It. Ayy. Ah.


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[Assistant] Pee. Pee. KG. KG.


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[Assistant] Yes, he has. He sold it last week. Has he moved to his new house yet? No, not yet. He's still here. He's going to move tomorrow.


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[Assistant] When? Tomorrow morning? No, tomorrow afternoon. I'll miss him. He has always been a good neighbour. He's a very nice person. We'll all miss him.


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[Assistant] Will you see Ian today, Jenny? Yes, I will. Please give him my regards. Poor Ian. He didn't want to leave this house. No, he didn't want to leave, but his wife did.


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[Assistant] Yes, he has. He sold it last week. Has he moved to his new house yet? No, not yet. He's still here. He's going to move tomorrow.


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[Assistant] When? Tomorrow morning? No, tomorrow afternoon. I'll miss him. He has always been a good neighbour. He's a very nice person. We'll all miss him.


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[Assistant] Will you see Ian today, Jenny? Yes, I will. Please give him my regards. Poor Ian. He didn't want to leave this house. No, he didn't want to leave, but his wife did.


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[Assistant] Hi guys! Can you guess the title of my next video?


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[Assistant] Hurry up! Write your guess in the comment section below.


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[Assistant] He says that, she says that, they say that. He said.


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[Assistant] I hear this noise behind me. Is that a chopper? Are we gonna have someone come in the chopper? Wow, this is cool.


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[Assistant] Street food. My kind of food. An Indian, not been talking. Right, let's get you into teams.


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[Assistant] I am in the blue team. And hey, Malaysia has so many Indians. It has such a blend of Indian, Chinese, Southeast Asian cultures. This is actually amazing.


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[Assistant] There are two fundamental things in any good fried rice, such as Nasi Gurung. You gotta have good fluffy rice, and you gotta have brilliant flavors. I'm using fresh Jasmine rice, which has a lot of starch in it. It has to be fluffy, so I basically have to drain all the starch off it.


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[Assistant] It'll have to be boiled till all the starch is out. It'll then have to be drained, cooled, cooked again. Long process. But in theory, that should work.


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[Assistant] The diners have arrived. Oh my god, there is no Nazi current. What am I doing?


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[Assistant] Rice is in the pot. It's gonna cook away. I have to focus on my sambal. There's not gonna be any nasi goreng. There's no sambal on the side.


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[Assistant] I'm trying to bring up some of the more Southeast Asian flavors by adding some Caffè de Lime leaves, chili sauce into it as well.


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[Assistant] My first fear is I do not want people to wait for their food. My second fear is this rice will not be fluffy enough.


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[Assistant] Hang on. I don't think I've washed this rice enough. Awww. It's a bit sticky. The rice has gone sticky, guys. It is mushy.


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[Assistant] Oh my god. The rice hasn't been drained enough. I really don't know what the- The starch hasn't been washed off. Oh my god. This is gonna become a porridge. This is not nasi goreng.


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[Assistant] I have no time. I'll try to compensate by washing it after it's been cooked.


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[Assistant] The diners have already taken their seat. This nasi goreng has to start now.


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[Assistant] I'm turning the satay. I am getting the nasi gurung done. My sambal has to be cooked. Gurung, end up, please!


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[Assistant] The atmosphere in Kitchen is like Melbourne rental properties. Too many people, too little space. You're gonna ask Don? No, no, no.


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[Assistant] I want you him her them too. Tell him her them too.


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[Assistant] I want you him her them to, tell him her them to, carry it, correct it. Carry it, correct it. Listen to it, describe it.


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[Assistant] Listen to it, describe it, move it, try it.


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[Assistant] Move it, try it. Finish it, keep it.


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[Assistant] Finish it. Keep it. I don't want you him her them too. Tell him her them not too.


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[Assistant] I don't want you him her them to. Tell him her them not to. Hurt yourself, sleep. Hurt yourself, sleep. Four, miss it. Four, miss it. Break it, drive it.


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[Assistant] Break it, drive it, lose it, cut yourself, lose it, cut yourself.


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[Assistant] We have this wonderful plan to have these two proteins that's gonna make our street food sink.


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[Assistant] Scoot right out of the shoulder. That looks like base to me.


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[Assistant] In India, beef or the cow is a holy animal. It's just not commonly consumed.


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[Assistant] We're gonna have to change it. We're gonna use fish instead. And Tati is now gonna be on the fish curry.


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[Assistant] Leroy's advice was to keep things simple. That is ringing in my ears. Maybe we've bitten off more than we can chew.


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[Assistant] Gary reminds us that it's street food and it doesn't have to be done in a certain way. Don't worry about deboning it.


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[Assistant] Our Indian menu of samosas, tandoori chicken and fish curry is very process heavy. But esteemed captain, you lead from the front.


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[Assistant] We'll try and get a taster of each one in a portion size of about 20 minutes if we can, okay? So, let's push for that.


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[Assistant] Our Indian menu of samosas, tandoori chicken and fish curry is very process heavy. But it's my kind of Indian.


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[Assistant] I absolutely adore Indian cuisine. I've been to the country, I've eaten the street food. It's a mind-blow of flavour.


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[Assistant] Tati just started roasting all our spices off and cooking up our onions as well for the fish curry. And the smells that are engulfing this kitchen is divine. How are we doing over here? We're doing okay?


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[Assistant] All the dishes are coming together, but ten minutes behind when they should be coming together.


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[Assistant] I think it's a genius idea. The difficulty here is we've made the dough already.


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[Assistant] The samosa dough was already made. The idea was to use it in a pie, but because the dough is made, it doesn't work so well in the oven, so it's sticking with the regular samosa.


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[Assistant] The customers sit down and look at us, wondering what they're gonna get fed. And, uh, the kitchen's looking pretty messy.


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[Assistant] This is panicky and we're worried about this. Yeah, yeah, yeah. We are worried about you. I'm worried about you. Right. Uh, this is looking like panicking. Yes. Have you stuffed any samosas already? We are, yes. We've done a few just here at the moment. This is insane. Which one is the first one?


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[Assistant] We're gonna do, well it's gonna be the fish curry first and the chicken and then samosa.


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[Assistant] The light bulb moment came on that we hadn't put any rice on. The rice is an integral part of a dish.


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[Assistant] Service is well underway. The other teams are serving diners already. We haven't set anything out yet. And it just hits me, we haven't got any rice on for the curry.


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[Assistant] It's not gonna cook in time to serve our judges or our customers, and so we're gonna have to serve the curry with that rice.


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[Assistant] There's no rice, but look, at the moment the flavour is absolutely delicious. I'm just hoping that's enough.


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[Assistant] Anushka has done an amazing job humping out these crispy samosas. These smell beautiful.


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[Assistant] We're serving customers thick and fast and you can see they're happy. I just hope the judges are too.


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[Assistant] Tenderly chicken, minted yoghurt on one side and a little bit of extra tenderly spice on the right. Thank you very much.


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[Assistant] Simon, were you intending to serve rice with this? Rice is going to be the plan to be served with it. The difficulty was we just ran out of time. So we didn't get the rice in.


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[Assistant] Yes, elimination. Not something that I'm proud of. Not something I really wanted for our team. As team captain you always feel responsible. I definitely am feeling a little low at this point.


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[Assistant] Today I'm going to do the coconut prawns and curry sauce. I'm planning on serving one prawn and one crispy prawn head per person. 120 hungry diners to feed.


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[Assistant] That's a lot of prawns to peel. Shells and guts, baby. I've allocated 10 seconds of prawns and I think I'm getting them done. I think I'm meeting my own brief.


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[Assistant] Chad Coleman, Chipotle Mayor. Thank you. I think the first is almost cooked.


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[Assistant] Wait, I'll explain. When a snake grows, its outer skin layer called epidermis does not grow or get bigger with it. Hence, the snake sheds its epidermis periodically to allow further growth of its body. In addition to this, shedding also helps remove parasites present on the epidermis.


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[Assistant] This fluid helps separate the old epidermis from the new one. Once this is done, the process of shedding begins. To remove the old epidermis, the snake rubs its head against any hard surface, creating a tear either near mouth or near nose area.


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[Assistant] How do bees make honey? No idea. To make honey, the worker honeybee sucks nectar from flowers and stores it in its honey stomach. Once the worker bee returns to the hive, it vomits the nectar into a processor honeybee's mouth.


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[Assistant] The freezing or melting point of water is about 0°C or 32°F. When temperature drops below the melting point, water molecules bond together to form solid ice. However, when temperature rises above the melting point, the bonds break and the ice melts forming liquid water.


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[Assistant] Now, when we add salt or sodium chloride to ice. It lowers the melting point causing solid ice to melt and form liquid even at temperatures below 0 degrees Celsius. Then, the salt dissociates in the liquid water forming sodium and chloride ions.


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[Assistant] These ions make it harder for liquid water molecules to again bond together and form ice. Hence, the melting ice does not refreeze and thus, helps clear the roads.


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[Assistant] It is mainly because of our earth's axis. Our earth's axis is tilted at an angle of about 23.5 degrees. Hence, as the earth revolves around the sun, sometimes the northern hemisphere turns towards the sun. While sometimes the southern hemisphere.


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[Assistant] This causes seasons. Oh man. It is too complicated. Alright. Let us observe the Northern Hemisphere to learn more about seasons. When the Northern Hemisphere points towards the sun, the sun rays directly strike the Northern Hemisphere.


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[Assistant] Thus, the temperatures are high, resulting in summer season in that region.


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[Assistant] Why do cacti have spines? Maybe they want to look like porcupines. Very funny. Spines help cacti to reduce transpiration.


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[Assistant] Transpiration is the loss of water from aerial parts, like stems and leaves, in the form of water vapor. These aerial parts contain stomata which allow water vapor to escape into the atmosphere.


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[Assistant] Pay attention. In deserts, where cactus usually grows, there is scarcity of water.


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[Assistant] Also, due to high temperatures, the rate of transpiration is very high. Thus, the leaves of a cactus have modified into spines. Spines don't have stomata. Thus, the rate of transpiration is reduced, helping the cactus to save water.


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[Assistant] I'm really nervous this morning. I don't want to leave the competition yet because I feel like I have a lot more to show the judges.


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[Assistant] You can show care and thought to others by food.


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[Assistant] The vast majority of my first food memories are definitely with my dad. He was always, you know, the major cook growing up.


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[Assistant] Cooking with dads definitely brought us closer. Dads obviously, you know, my hero and probably one of the people I respect the most in the world. So being able to, you know, share a passion and cook for him is a way of showing a bit of love back.


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[Assistant] My dad and I make some of these meats at home, so I'm pretty confident.


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[Assistant] I lock eyes with this cured meat by the fat layers through it and the dark colour. I'm pretty certain what it is. I have 31 please. 31.


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[Assistant] I'm incredibly frustrated with myself just because it's such a simple mistake.


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[Assistant] And I'm gonna fight for my place in this competition. I don't wanna go home, I'm serious about this. So I really just need to buckle down, get my head straight, and do a lot better than I did in round one.


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[Assistant] Out of the deli ingredients, I'm going to go with ricotta. I'm going to make a dessert today and it's a classic cheese board combination of ricotta, honey and pear. So I just want to play on that idea of simplicity and turn it into more of a refined plated dessert.


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[Assistant] It's play on the classic cheese board combination of pear recorder and honey. So we're gonna have honeycomb, honeyed wheel. We're gonna have some pears poached in pear juice. Then we're gonna have pear puree.


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[Assistant] I'm feeling pretty happy with the way I am at the dish. I think I'll be able to get all the elements up in time. The pear chips are dehydrating in the oven. Pears are poaching. And now I move on to my honeycomb.


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[Assistant] Got a few elements on the way, and now I need to move on to my honey fill.


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[Assistant] Which is just about to come out, um, rip the recorder, and then just quickly make my puree as well.


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[Assistant] Cause all the flavors are mirrored quite well. I think that kinda does it.


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[Assistant] The judges are worried that I'm deconstructing the dish too much, which I have done. So I'm feeling pretty stressed out at this point.


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[Assistant] If I can't bring this dish together and it doesn't make sense on the plate, there's a really large risk of me going home.


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[Assistant] The judges are worried that I'm deconstructing the dish too much.


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[Assistant] Which I have done, so I'm feeling pretty stressed out at this point.


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[Assistant] But with how far I've gone and with the time left, I'm not sure if there's enough time for me to change it. So I just gotta push forward.


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[Assistant] So I need to get started on my daily product, which is a recorder.


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[Assistant] Yeah, it's a bit of a risk as the judges said. I have quite a few elements going on today. Uh, but, with any luck, I should be able to pull them all off.


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[Assistant] I'm really cutting my time short today. There's six elements on this dish, so I really need a modus for it to get every element on the plate. There's a huge amount of writing on this, you know, I'm so nervous. I'm thinking about my dad. He's, you know, a constant inspiration.


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[Assistant] Taking the dish up to the judges, I'm incredibly nervous.


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[Assistant] I'm happy with all the elements on the plate, but there is still that overriding, you know, fear and question mark of if it will eat well together.


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[Assistant] Uh, it felt heavy, you know? It was real walking in here. I was determined not to go, but...


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[Assistant] You know, reality kind of set in as soon as I did a very silly mistake in round one and I was kind of like, right, there's a one in three chance of me. You know, I've really got to try to, to do well today.


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[Assistant] Food's really a passion for me. I cook food and it does make people happy at times.


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[Assistant] And if I could convert that passion into a job, you know, it'd be fantastic.


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[Assistant] Last time, we learned some words and expressions related to food and drinks.


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[Assistant] In this lesson, we will learn words and expressions related to kitchenware and cutlery.


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[Assistant] Table cloth. T-a-ble-c-law.


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[Assistant] A table cloth is a cloth used to cover a dining table.


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[Assistant] Can you change the tablecloth before we have dinner?


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[Assistant] A bowl is a round container with no top.


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[Assistant] It can hold liquid and solid food.


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[Assistant] Can I have a bowl of noodles?


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[Assistant] Chopsticks are utensils used to lift food to the mouth. They are long, thin sticks commonly used in Asian countries.


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[Assistant] A napkin is a piece of paper or cloth used to keep your clothes,


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[Assistant] Hands and face clean while eating.


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[Assistant] A spoon is a utensil with a small bowl on the end of a handle used for eating and cooking.


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[Assistant] A fork is the utensil used for eating food. It has a long handle with two or more prongs on the end for picking up food.


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[Assistant] A cup is a small round container you can drink from.


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[Assistant] mug, um, ah, guh, mug.


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[Assistant] A mug is a larger cup used for hot drinks and has a handle.


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[Assistant] glass


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[Assistant] A glass is a cup made from glass which you can drink from.


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[Assistant] Bottle. Bo-t-le.


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[Assistant] A bottle is a container you can close that holds liquids.


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[Assistant] And I have a, uh, uh,


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[Assistant] mug, glass, bottle.


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[Assistant] Can I have a... of...


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[Assistant] In our next lesson, we will continue to learn words and expressions related to kitchenware and cutlery.


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[Assistant] We figured out that Grubby could write down what he wants to say to us. But it's very hard for him, right Grubby?


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[Assistant] I'd like to meet her. I think Grubby would too.


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[Assistant] It will be there. Gee, that'll be great, Leota. We'll see you then. And thanks. Thanks a lot.


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[Assistant] You know Grubby, a pat on the back, a handshake, or even a smile are all ways to talk without saying a word. They're all special signs of a friend.


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[Assistant] There are some signs that we all understand. I know what it means when you're holding my hand. The way that I smile when I see you again.


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[Assistant] These are the many signs of a friend.


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[Assistant] I always feel in life there are two things that make me feel happy and secure. A pantry full of food.


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[Assistant] It would be my pleasure. Okay everyone, good luck. Your time starts now.


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[Assistant] I want to be encouraging to you, Burgundy Team, because I can see your faces and it's making me feel sad. I know some of you look like you're trying not to cry.


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[Assistant] So, I'm very happy that you're going to be cooking for me again and I'm looking forward to it. I think the important thing you do now


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[Assistant] A bowl of noodles.


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[Assistant] In our brain, Wernicke's area and Broca's area control our speech and language. Wernicke's area helps in choosing the correct words to express our thoughts. Whereas Broca's area is believed to be involved in producing movements in vocal folds, tongue, etc.


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[Assistant] Because, they are aliens. Nah. A joint is an area where two bones meet with the help of ligament. Joints enable us to bend various body parts to a certain extent.


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[Assistant] However, some people can bend their body parts more than normal.


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[Assistant] It is said that hypermobility is because the individual has more or double joints which give him extended range of motion. However, this is incorrect. Hypermobility in some people is the result of flexible ligaments which enable their body parts to bend more than normal.


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[Assistant] Dude, that really looks creepy. Besides this, hypermobility can also be seen around ball and socket joints, which involve the ball-shaped end of one bone fitting into an indentation on the other bone. The shallower the indentation is, the greater the range of motion, thus giving that individual hypermobility. Hmm.


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[Assistant] Why do some people sweat more than others? Cause they like the smell of their sweat. Oh, gross. No.


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[Assistant] Sweating or perspiration is a very essential process. Sweat absorbs heat from our body and evaporates. Thus helping us regulate our body temperature.


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[Assistant] But some people keep on sweating even under normal conditions. Such excessive sweating is the result of a condition called hyperhidrosis. In this condition, the sweat glands overreact and produce more sweat than necessary.