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[Assistant] No pressure test tomorrow. How good's that? No bottom-free really sad faces. All about one thing tomorrow. Another chance to join Nicole and Simon in the immunity challenge this week. So, go home, dream of glory, we'll see you here tomorrow.


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[Assistant] I'm making salmon dumplings. I've smoked the salmon to add that flavour. Great, nice. Got the crispy skin for the crispy element. I've got a broth going. Balance it out with some vinegar and sugar and coconut cream.


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[Assistant] The immunity challenge in sweet wig, you know, is gonna be good.


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[Assistant] Again. So you know what that means, don't you? You're under pressure again today.


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[Assistant] Alright, this smells interesting over here. Look at this, you've got lime leaves, you've got the kaffir limes, lemongrass. These are flavours of Armenia, aren't they?


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[Assistant] Well I don't know about you but I reckon the promise of going straight into the top ten has really fired them up this morning because the cooking was absolutely brilliant. Now it's our job to taste the ice creams and decide who goes up against that professional chef and who goes into the top ten first.


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[Assistant] Alrighty. I tell you what, you can smell that cafe of lime, can't you?


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[Assistant] Yeah, very good. Even the little touch of the kaffir lime zest on the top just reinforces the whole thing. One negative.


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[Assistant] It's just that all the odds and sods in terms of shapes. If you could nail that, you know, make a really beautiful cannoli cone.


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[Assistant] You've got a winner on your hands, that is gorgeous. Well done.


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[Assistant] I love them, I think they're really good. The chocolate whiskey, great idea.


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[Assistant] And because you haven't cooked it out actually, you can taste the whisky properly. The only thing that I don't like is the cone. It's just a little tight, it's a little tough.


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[Assistant] That is the best going so far. I love it. It's crispy and crunchy. Perfectly toasty. Beautiful ice cream too. Look how well that sets.


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[Assistant] I really love Danushka's little, uh, play on...


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[Assistant] It was up there for sure. I can tell you it's either Lushka or it's team.


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[Assistant] Alice, you know how it goes. As the professional, you'll only have 60 minutes. Tim, you'll have 75 minutes. And to even things up just a little bit more, Tim,


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[Assistant] You'll get to choose an ingredient that you get to celebrate in your dish.


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[Assistant] Alice, you won't know what ingredient Tim has chosen.


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[Assistant] Or even what he got to choose from until it's your time to cook.


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[Assistant] Tim, score higher than Alice Wright, and the pin's all yours. Easy. Alice, off to the storeroom.


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[Assistant] I'm quite excited about this one. Number one because I'm a big fan of Alice Wright. I know you are Matt too. But I think Tim's on his game. A great ice cream cone this morning.


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[Assistant] Nicely painted. Apple and walnuts. Caramelly. By the look of it, what's that?


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[Assistant] The risk of using walnut, if it's a savory dish, it's not so bad, but that bitterness can make a big difference. It's overlaid beautifully across everything.


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[Assistant] And interestingly, that mascarpone, that's not mascarpone, is it? It's a mousse. Walnuts through it as well. So it just adds another little dimension to what is seemingly quite simple, but very tasty. I like it.


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[Assistant] That looks very pretty, very toffee-like. Got little pretty flowers.


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[Assistant] The ice cream, that yoghurt ice cream, and the figs, absolutely delicious. Love them.


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[Assistant] But we felt that you failed to get the walnuts on the dish in a tasty and meaningful way.


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[Assistant] That means you have a total score of 19 out of a possible 30. Well done, Tim.


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[Assistant] Alice, correct me if I'm wrong, but last time you were in the kitchen, you only scored 18 out of 30.


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[Assistant] Alice, I scored your dish. Is your heart beating?


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[Assistant] Alice, thank you so much for taking the time out of your busy cafe and coming in and competing against him. It's always a pleasure to have you in. Please join us in thanking Alice Wright.


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[Assistant] Oh my god, look at the mirror in this car. I know. Wow. Fancy.


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[Assistant] This doesn't look too bad. We grew up having quads and ATVs and I drive standard so it's not too freaky.


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[Assistant] James. Okay, let's do one row at a time, but we'll mark it. We pull out a rope and get some measuring. Pull it. It is. Pull it. Pull it. Pull it. Pull it. You have to pull it. No, you pull it. By using a rope and a measure.


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[Assistant] We tend to overthink detail oriented tasks. So we know that it's gonna take forever. I think let's find another clean line. Wait, hold on.


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[Assistant] We're in our last tree. Check! This is gonna be the best plot you've ever seen.


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[Assistant] Now we need to get the train all the way around, so this is what we're gonna do. Can you come check our work, please? Let's not derail the train.


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[Assistant] Not good. Yeaah. Little humbled.


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[Assistant] So this is gonna be a lot of you turning right now. Okay. And then I can help you. Oh, oh, oh, you almost flipped me over.


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[Assistant] My partner's great. Her paddling was a little bit subpar, but she makes up for it in many other ways. You're doing so great. I got it.


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[Assistant] We gotta form some sort of train track. Uh, it's gonna be right at the stop sign, babe. Let's go, let's go, let's go. Park right here. Let's get through this, c'mon.


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[Assistant] So it reminds me of the little train set I had when I was a kid. Playing with train sets when I was younger is going to help me because I can visualize the end product while I'm making it.


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[Assistant] Now I just wanna hear the confirmation from John and then I'll be stoked. Let's be first. Ah!


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[Assistant] You feel isolated and the quietness immediately hits you.


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[Assistant] You realize that you've got to have everything you need to survive.


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[Assistant] My obsession is with understanding how organisms can survive in some of the most extreme environments on the planet. The coldest places on Earth. The driest places on Earth.


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[Assistant] And the Dry Valleys is the coldest, driest place in the world. How's it going, buddy? Good to see you again. Yeah, good to see you, man.


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[Assistant] What a beautiful valley. Kinda nice to come into a big camp like this, uh, with all of our colleagues.


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[Assistant] These systems are very unique and as things change climate wise, they're going to change and could change irreversibly. Species could die and as the stewards of this planet, we shouldn't tolerate extinction.


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[Assistant] We got a couple of sites to knock off this afternoon and we got one group going to the eastern side of the valley.


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[Assistant] We've got people moving from Myers up to the Wright Valley. SD card? Yes. This is exciting.


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[Assistant] The climate group's experiment flying was the final peg in the hole that's going to create probably one of the most interesting experiments that we've run in the valleys, uh, since I've been working here.


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[Assistant] Even though there's no pressure test, I know everyone's super hungry to get in that top spot.


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[Assistant] So Ben. Vanilla ice cream. Yep. Coating that in Milo. Nice. And then do a Milo chocolate mousse, few country elements, some bananas.


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[Assistant] Looking at that Milo tin, see that foil layer and I've got an idea.


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[Assistant] Ice cream and Milo together. I think it's got lots of childhood memories and a lot of nostalgia. Little play with silver leaf twills. You know, mimic that kind of busting through the Milo foil.


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[Assistant] Covered the little twill with silver leaf, so it's like crack and open that first bit of mylar.


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[Assistant] Going into my second elimination for Sweet Week and sat down last night, wrote down everything that I can do for sweets, I wrote down some dishes in mine and I think I'm in a really good spot.


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[Assistant] Last time I committed to memory about 15 different sweet recipes and they've all got some element of sugar in it. It's all just out the window.


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[Assistant] Time starts and I run straight for the sugar. It's the one thing I can't use, I don't know why I've run to it.


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[Assistant] For me, natural sweeteners, my head switches straight to honey. Both of my housemates are beekeepers, so there's always an abundance of honey in the house.


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[Assistant] I'm making a honey and ginger breakfast panna cotta, some homemade granola, bananas, some fresh berries, and a nice orange and lemon syrup to bring it together. The first thing I start doing is the panna cotta. I know this needs time to set in the fridge, and so I get onto that straight away.


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[Assistant] Then I get on to cutting up some ginger, grating that down.


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[Assistant] Today I'm making a honey and ginger breakfast panna cotta, some homemade granola, caramelized bananas, some fresh berries.


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[Assistant] Really important that that panna cotta set. I've got my panna cotta into the freezer. It's time to make my granola.


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[Assistant] Almonds, carbs, oats, puff rice, maybe a bit of sunflower kernels, why not.


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[Assistant] I want to take off some of that raw flavour from these ingredients. So I get them in the oven, roasting first before I bind them together with the honey.


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[Assistant] Today I'm making a breakfast panna cotta, but the dish needs something acidic.


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[Assistant] I'm thinking I need a nice orange and lemon syrup to bring it together. When I first started this cook


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[Assistant] I was a little bit shaken. I had no idea what I was gonna do.


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[Assistant] But now I've kinda hit my stride and I'm actually enjoying this cook for an elimination.


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[Assistant] I use about three or four tablespoons of honey to bring everything together, adding some cinnamon and adding some salt.


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[Assistant] Once I've mixed it all together, I put it straight back in the oven. I still want to take this granola a little bit further. Now moving on to my caramelised bananas.


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[Assistant] I wouldn't mind thinking about top 10 right now. Push myself so I can get there. How's your panic ladder, Derek?


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[Assistant] I know the judges look for wobble and this sucker is definitely wobbling. It's jiggling away.


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[Assistant] Bananas have been taken really far. They look nice and caramelised. They almost look like sausages for some reason.


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[Assistant] Yeah, weirdly that was quite fun. I started off really worried.


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[Assistant] But somehow I've been able to put something together and I think it looks really delicious on the plate.


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[Assistant] I'm really proud of myself with the way I've been able to use the natural sweeteners in this dish. But it's hard to say if it's gonna put me into top 10.


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[Assistant] I've made a breakfast panna cotta with a granola and an orange syrup.


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[Assistant] Teaching myself all of these different things in the house and teaching myself flavor combos and things that can go together. And I'm still not that confident enough, I'm like almost there but I'm not


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[Assistant] In my head it is, because for me, everyone else here is such a good court.


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[Assistant] So we're gonna go three on this side, two more on that side. Give you some slack memory.


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[Assistant] We're going to try to do what we were going to do yesterday again today.


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[Assistant] I don't think we have any chance.


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[Assistant] These are some of the most expensive measurements ever, ever made in the world. Because just the amount of


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[Assistant] Resource and infrastructure that goes into making these measurements is, is huge. And it's not looking like we're going to quite manage to get it done.


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[Assistant] If we get a good weather run, we'll be able to catch up a bit, hopefully.


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[Assistant] You also have to realize that's part of the game when you sign up to work in Antarctica. And we'll keep plugging away with our work.


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[Assistant] Get another four done by the end of the week would be great. One day at a time.


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[Assistant] To get to be the first team ever to represent Saskatchewan is so special to us.


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


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[Assistant] Making a duck ragu, serving it with pasta. Got this beautiful stock, just gonna try and reduce it down as much as I can with some Vegemite.


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[Assistant] They actually don't look half bad. No, that's really good. Alright. Let's get this show on the road.


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[Assistant] 180, two minutes each side. And I've got my sugar ready to go.


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[Assistant] Walnut and figs with yoghurt ice cream.


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[Assistant] Walnut and figs with yoghurt ice cream.


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[Assistant] Who challenge people and scrutinize other characters, but when you see her heart open in a scene, it's very, very powerful.


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[Assistant] People say, oh, she's terrifying, isn't she Maggie Smith? She's terrifying.


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[Assistant] No, no, she's not terrifying. You know, she's an actress with edge. If you can't stick it, go and do something else, frankly.


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[Assistant] It's, yeaah, it's quite, I had to concentrate, you know, on, and look at, focus on a bit of a chair or a lamp or something so that I wouldn't catch her eye, uhm, because she's got a twinkle, without a doubt.


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[Assistant] Julian of course wrote her into Downton Abbey with, you know, what she'd done in Gosford Park in mind. I think however, in Gosford Park, she was a thorough snob.


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[Assistant] And uhm, she was an undermining, uh, character. Mocking. It's something that Maggie does very, very well.


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[Assistant] We've been friends for 17 years. Yep. We met through basketball. Alley-oop!


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[Assistant] We're older than the other teams and we're quite familiar with maps. So this is so frustrating. We're gonna lose our first flight advantage. Tell me where to go. I don't know. Uuuh. Where am I going? You're gonna make a right. Right here? I wouldn't have gone that way.


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[Assistant] We gotta keep moving though, we can't just- I know, but I don't know if we should keep moving back inwards or back outwards. Oh my gosh.


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[Assistant] If I were John, where would I be? What if it's back at the top? Wait, look, Lee, look up, look up. Oh my god.


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[Assistant] Are you looking on that side? Uh, I've been looking on that side. Oh god!


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[Assistant] The Circle Creek Ranch? Sorry, Sean. Did my best I could. I know. That's all that matters.


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[Assistant] I think the last thing to check in may be eliminated. Okay. The bike ranch. It's not on my map at all. Darn, I should have got a map of Kamloops itself. I think this is it for us.


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[Assistant] God. I'm just dying to know who this could be. Your time starts now.


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[Assistant] I just go for it and put my hand up and say, I wanna be captain. Back at home as a restaurant manager, I'm used to having to delegate jobs to people.


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[Assistant] I feel like I can use the same skills in the kitchen today to make sure we all work together and everyone's doing their part.


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[Assistant] Alright, let's go. Yellow team. So, appetizer.


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[Assistant] I'm so stoked to have all these contestants in my team today. Simon's a gun with all savoury food. I think maybe if we add like a radicchio, like a cheek to serve.


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[Assistant] Bending's Vinky of Payne's Serenade Wagyu with cauliflower and a sherry vinaigrette.


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[Assistant] Okay, uh, Simon, I'm working out your portions for your Ridiculo right now.


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[Assistant] The cheese has melted really nice. It kinda has like this fondue cheesy sort of flavour and I'm quite happy with that. So I'll leave Simon to get on with the first course.


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[Assistant] I've got Tati on the second course. Our fish course will be a coral trout curry with bamboo shoot. Tati's a gun with curry. She makes beautiful curries at home. I know she can make a really good one's time.


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[Assistant] And she hasn't started to feel her culture out yet, so she's going to need some help.


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[Assistant] Anushka has her fennel parfait in the freezer. I get her off dessert to help Tati with the fish horse.


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[Assistant] She's looking a bit stressed because she hasn't done any other elements for desserts, but I need to allocate my team members accordingly to make sure that all the courses will be coming out in time.


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[Assistant] Perfect. We are five minutes away from service so we put the radicchio into the oven to start melting that cheese and then we have to get everything ready for service. This is your system here?


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[Assistant] To plate the radicchio, we do a spoonful of the molasses on the base of the plate, sprinkles of the walnut, roasted beetroot, and the radicchio sitting right on top.


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[Assistant] And I'm just dying to know who this could be. I'm just wondering who could be feeding today? Are we doing enough to make sure we impress them?


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[Assistant] So we've done the holly goats cheese melted on a braised radicchio.


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[Assistant] I'm really happy. Yeah, yeah, it's a bit distracting having the family there, but uhm, no, it's really great and I'm just so privileged to be able to do this for you guys and the family, so yeah, this is special, so.


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[Assistant] Now it's time for our fish course, and we know our families are out there, but we have to forget our emotions right now, get our heads back in the game, and keep going with our job. Anushka, you keep going with your desserts, yeah? Yeah. But Anushka's crying, so I'm going to give her a moment to breathe and to get some clarity.


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[Assistant] Our first course has gone out and we know our families are out there, but there's 10 minutes to go until server starts once again.


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[Assistant] Come on guys, you're doing really well, keep going. So we have to forget our emotions right now, get our heads back in the game and keep going with our job. Anushka, keep going with your desserts, yeah? Yeah. But Anushka's crying, so I'm going to give her a moment to breathe and to get some clarity.


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[Assistant] Tati's curry tastes absolutely beautiful. It's so fragrant. She's put crab in there so you can really taste the crab and the prawns and there's just a beautiful sort of seafood flavour to the curry. It's really nice. We take the fish out of the oven and it's perfectly cooked. Gary, do you have the masking tape on you?


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[Assistant] So this is our coral trout Thai curry with crispy skin and onion chutney on top.


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[Assistant] We're starting to fall behind on this trout curry dish, but I know it tastes amazing. I'm just gonna get Ben to work on the wagyu beef main while the rest of us get the dishes out. Yep, next dish!


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[Assistant] We're falling behind because we weren't sure of how we were going to serve this wagyu beef. We decided to serve it medium rare and slice it thinly.


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[Assistant] I'm relieved that we're finally getting these dishes out to our family, and I hope we bring justice to this amazing wagyu beef. But to be honest, this plate isn't what I quite imagined, but I hope the flavour brings it all together.


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[Assistant] So this is our fennel parfait, caramelized apples, apple caramel, and some fresh apple with walnuts. Okay.


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[Assistant] Bloody interesting. I don't think I've ever seen a mummified body before.


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[Assistant] I, I, I looked at the ways that the guys were choosing and they didn't look, uhm, particularly good. And so I chose straight up the middle of the, uh, the basin where there was a gentle scree all the way. And it looked at the top like it was an easier climb than the rest. Uh, I was completely wrong.


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[Assistant] We're in first place and we have Dave and Irina right on our tails as usual. It's a little nerve-racking, but at the end of the day, we're smarter. Selfie at center. Bye. Hello, hello.


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[Assistant] We are so excited we picked this. It is not a hard puzzle. Corner pieces. Oh, they're all corner pieces.


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[Assistant] So we're on our way to the old Stracona antique mall. We have to search for John.


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[Assistant] I'm really good at finding things, so like, totally my element. Look for a redhead.


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[Assistant] Let's go. I'm usually really good with attention to detail.


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[Assistant] I'm quite nervous because this is my first press test.


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[Assistant] I made it to top 9 and I really want to fight and stay in this competition as long as I can.


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[Assistant] I'm speechless because I know Kirsten Thibault. She's one of the best in the world. In a way, I'm very happy that she's going to be here, but at the same time, I'm so scared.


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[Assistant] It's never gonna be just apple pie from Kirsten.


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[Assistant] This is the most beautiful apple pie I have ever seen in my life. I want to see what is inside.


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[Assistant] This is definitely the best apple pie I've ever tasted in my life. Like, there is nothing like it ever.


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[Assistant] There are so many presser points, I think it's gonna be pretty complicated today.


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[Assistant] The recipe said the first thing to start on is the shortbreads. It's not like my normal shortbread. We have to put vanilla pods, cinnamon, cardamom,


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[Assistant] Almond meal and almond flour. It's just so many ingredients.


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[Assistant] I combine the dry ingredients into the butter mixture to make the dough.


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[Assistant] But I don't let it work for too long because I don't want it to be too hard.


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[Assistant] Kirsten Thibault's apple pie has so many layers. The most important part is the sauteed apple.


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[Assistant] I'm supposed to only put 65g of the apple puree on the heat and I put 255g.


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[Assistant] I'm supposed to only put 65g of the apple puree on the heat. And I put 255g. I have done my apple jelly completely wrong. I need to restart the jelly.


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[Assistant] I think I need to pick up my face. I'm really falling behind.


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[Assistant] To make my caramel, I just need to stir it occasionally to make sure that it's evenly done.


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[Assistant] So I start focusing on my vanilla cream.


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[Assistant] And then I realized, oh my god, I forgot about my caramel.


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[Assistant] I have taken my caramel too far, but I don't have time to correct it.


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[Assistant] So I just move on to put my cream on, the salt, and also the butter. Come on Tati. Just clear your mind.


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[Assistant] I feel that I have put my cream in the caramel too late, but I just need to move on.


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[Assistant] I'm not giving up in this pressure test. I need just to keep moving and get into my next element, my crumble.


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[Assistant] Kirsten texture is quite crumbly and that's what I want to achieve today.


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[Assistant] Now I have to put the crumble into the turbo oven for 10 minutes.


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[Assistant] There is no way I will be able to do the chocolate spray, so I just gonna have to drop it.


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[Assistant] Come on! I still have two domes to glaze, and I need to get it on top of the apple pie.


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[Assistant] As I'm walking my apple pie to Kirsten and the judges, I feel really emotional.


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[Assistant] I am very proud of myself that I am able to put Kirsten Thibault's dish on the plate.


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[Assistant] But when I look at my crumble, I'm a little bit worried it might be overcooked.


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[Assistant] I'm a little bit worried it might be overcooked.


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[Assistant] That was the most stressful thing in my life ever. It was really emotional for me because


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[Assistant] I worried that I wouldn't be able to put up a decent. I really tried to push myself so hard, but sometimes I just get lost in between those 62 steps. So yea, it was really hard.


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[Assistant] No, I've never actually feeling not in control of what I'm doing. So I was self-lasted. It was very emotional.


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[Assistant] Hold para mandi and potato curry. Wrap in banana leaf and bake them.


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[Assistant] Sour curry, sour chicken with rambaiyak, the peanuts cracker.


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[Assistant] I still love to share my food with whoever come to my house.


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[Assistant] Country Music Hall of Fame Museum


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[Assistant] Teams were all over the map as they went Cam Loopy trying to find their way. But I don't have enough. Risky business as they say. And while it looked like Jill and Sean were moving on to greener pastures. I think this is it for us. That's bad. It was Canada's choice. Jett and Dave who couldn't make up lost time. Ending their second chance for victory. Lost hug? Bring it in boys.


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


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


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


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


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


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[Assistant] In this detour, teams will be introduced to Revelstoke's untamed natural beauty on the water or in the woods. It's their call. Plant or paddle. In Plant, teams was drive to the BC Interior Forestry Museum and Forest Discovery Center.


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


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[Assistant] Once here, Tees must assemble a very detailed model train set using all the provided pieces. Racers will need to use every single piece of the track to create a closed circuit without any dead ends. Once their caboose has completed the circuit, Pauline the conductor will give them their next clue. Choo choo!


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[Assistant] Teams us now drive to the Revelstoke Mountain Resort, home to over 3,000 acres of skiable terrain and North America's longest ski run.


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


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[Assistant] Welcome to Mt. Mackenzie, here in Revelstoke, British Columbia. Thank you.


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[Assistant] Bar! Anthony. James. Team number six.


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[Assistant] You are team number eight. Joey.


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


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[Assistant] I don't know, I don't think it's Jett and Dave. It just doesn't seem like it would happen to them, but seeing what this race can do, it honestly could be.


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


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[Assistant] Let's do this. We got this. We're first. Oh, look at that.


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[Assistant] It must be the daft, or maybe the trees aren't straight. Oh, the stub is out, I see it.


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[Assistant] We've been back in the pack every single detour roadblock. It would be great to leave here first.


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[Assistant] Allowing Arthy and Finesh to ride the rails. Choo choo. To a first place finish.


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


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[Assistant] And here on Mt. Mackenzie, eight teams are getting all revved up as they begin the third leg on the Amazing Race Canada. Arthi and Finesh won the last leg of the race and will depart first at 12.01 PM.


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[Assistant] Teams was raced to Kamloops Airport, where they'll sign up for one of two separate flights heading for Alberta's capital city, Edmonton. They'll also be able to stock up on an assortment of cliff bars to keep them energized along the race. The first flight will only have two teams on board who will get a jump on the competition as they arrive in Edmonton two and a half hours before the rest of the pack.


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[Assistant] A double one-way gives two teams the chance to decide which detour two other teams must complete. And as the name suggests, there's no switching. And it's a blind double one-way, meaning any team that one-ways another, they'll remain anonymous.


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[Assistant] All teams are now traveling nearly 1,100 kilometers from Kamloops, BC via Vancouver to Edmonton, Alberta.


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[Assistant] When teams land, they'll make their way to the source. Canada's largest tech retailer. Where this tech expert will give them their next clue.


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[Assistant] In Celebrate, teams will make their way to the Royal Alberta Museum, where they'll perform with Edmonton's own award-winning Coca Peli Youth Choir. This internationally renowned choir has performed in Canada and around the world.


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[Assistant] In Elevate, teens will make their way to the 100th Street Funicular, a glass walled elevator that connects Edmonton's downtown to the North Saskatchewan River below.


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[Assistant] And one, down here. One piece at a time.


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[Assistant] Here at the Old Strathcona Antique Mall, racers will hunt through this 27,000 square foot warehouse filled with thousands and thousands of antique treasures to find this bobblehead of yours truly. Hi, John! Hi, John!


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[Assistant] In this roadblock, one team member must master the meticulous 7th century art of Japanese Ikebana flower arranging.


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[Assistant] At the Ozawa Pavilion, racers must watch a silent demonstration and then replicate this Ikebana arrangement.


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[Assistant] Making sure the flowers are at the correct height, not touching, and their workstation must be clean.


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[Assistant] Once their arrangement is in perfect balance and harmony, Nana will give them their next clue.


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[Assistant] This contemporary interpretation of Islamic architecture will act as the third pit stop on the Amazing Race Canada. The last team to check in here may be eliminated.


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[Assistant] Love you so much. As the winners of this leg of the race, you've won a trip for two to Casablanca, Morocco.


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[Assistant] Today you were given a Samsung Galaxy Watch Active that measured the number of steps that each racer made. The team that took the least amount of steps is going to get a $5,000 cash prize from the source. And the team that was most efficient with their movement taking 5,041 steps was...


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[Assistant] That's a heartbreaker. So we're first on the second flight. Since we'll be waiting longer, might as well get a snack. Oh yeaah, white chocolate.


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[Assistant] Last leg, they finished third. They're a strong team. The dancing challenge will be a lot more challenging, and Jill seems less...


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[Assistant] Amy comes in, I know that Trish and Amy were one-wayed and now my anxiety is up. We need to get out of here before Jill and Sean show up. Can I have a check please?


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[Assistant] This week is all about the best.


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[Assistant] What have we got in store? You will find out very soon. But as promised, no one dressed in black.


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[Assistant] No pressure test. So that's gotta put a smile on your face. And we are only looking for the best dish again today. And whoever wins, joins.


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[Assistant] Nicole and Simon, for their chance to win immunity.


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[Assistant] Tell you what, certainly got them thinking, hasn't it? Never seen them so quiet, which is fantastic. It's gonna be an interesting cook. So you want some rules? You got 75 minutes.


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[Assistant] To bring us a delicious dish that features your indigenous ingredient.


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[Assistant] You've got an open pantry and the garden is in play. We're tasting all of your dishes.


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[Assistant] But of course, we're only looking for the best of the best. One winner.


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[Assistant] And that person joins those two in the immunity tomorrow. Jock, do you want to kick them off?


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[Assistant] With all of them, they've got to experiment, they've got to play with them. I mean, this is what you do, and probably in your mind, you know exactly what you cook with every single one of them, but for them, that's going to be a real challenge. Especially because they know that probably you don't want a dessert, that you want them to apply it in a savoury fashion, in, in, so that would be interesting.


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[Assistant] I don't know what jockstomfrillo's done, maybe set a brilliant challenge, because we have not felt this kind of concentration in a long time. 45 minutes to go, come on!


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[Assistant] So how are you tackling it? Because I heard what you're doing is you're cooking it every which way but loose, right? Just to see what happens to it. Exactly. So what's successful? What's happening? This one's pretty successful. So these are deep fried?


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[Assistant] Gee, loving the intensity in this kitchen, but three minutes to make this the best dish. Come on!


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[Assistant] Remember what's up for grabs. You won a chance at immunity. You wanna join Simon and Nicole, and who knows, you might win a pen. So let's get this tasting underway. First up, Ben.


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[Assistant] What I enjoyed about what you were doing is you stretched yourself. You know, you ran into the garden and grabbed other things that you were excited about to go with this dish. So I think it's pretty good.


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[Assistant] For me it was possibly about those white berries being a little sweeter and being something that you spooned over the top and then it would put everything in balance. At the moment the macadamia is like that's the thing that just goes bang and that's what I'm left with.


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[Assistant] Fingers crossed we're looking for the best. Could be. Don't know yet, do we? You're the first up.


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[Assistant] And the last dish we'd like to taste belongs to Larissa.


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[Assistant] Look at you three, grinning like Cheshire Cats over there. I tell you what, when we find this many people left in the competition, we know the cooking gets good and you're delivering on the promise. But you three, there's only one promise. You've got to promise yourself that you're going to win that pin.


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[Assistant] Because imagine what that would be like at this point in the competition. Now that is what they call a game changer. Get some sleep, the rest of you, have a good think about what you did, what you could improve, what you're going to bring to the competition later on in the week. Off you go. Well done.


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[Assistant] Each of you will choose a cloche. Whatever's under that cloche, you'll be cooking with today. Choose wisely, off you go.


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[Assistant] That sort of earthiness of it with that delicious broth. Have a look. Have a look what's going on here. I love that. That is a great dish.


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[Assistant] Yeah. I love how perfectly you've cooked that fish.


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[Assistant] You know, that's a difficult ingredient to play with because of the muddiness and I think picking, uh, that fish was very clever.


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[Assistant] The next dish we'd like to taste belongs to the one and only Derek.


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[Assistant] But this is difficult. These type of ingredients, chefs don't cook with, Ben. It's only a handful of them that cook with it in Australia. And they get months to develop and work it out. Yeah. Alright. You alright? Yeah. Come on, come on.


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[Assistant] You know, I like the idea of the almond grapefruit, the lemon-centred tea tree, uh, it's got really beautiful combination. It's not too sweet, you've got lovely acidity there, um, you know, and also, you know, knowing the fact that you went out on a limb to go, I'm going to do a dessert.


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[Assistant] Jock Zonfrillo, what can I say? We love having you in this kitchen. You are a true representation of what indigenous, amazing Australian ingredients is all about and you, you put that on the map around the world and we thank you, thank you, thank you. A massive round of applause for Jock Zonfrillo.


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[Assistant] 10 out of 10. 10 out of 10. 10 out of 10.


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[Assistant] Ben. Jock, how you going? What's happening? Fantastic to meet you. Likewise. What are you doing? Uhm, so I'm going to do scallops, a white wine and kipisauce to go with that, macadamia nut butter, sea succulents, and then a couple of berries on top and then pickle a few of those as well. Nice, that sounds good.


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[Assistant] I'm making scallops and pippies with white currants, macadamia nut butter and sea succulents.


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[Assistant] I've got my succulents on the way. My macadamia butter's pretty much done. I'm pretty happy with everything. It's uhm, it's really what I wanted to do when I got the clear idea of this dish. It's just about working as hard as I can to get it all finished now.


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[Assistant] Adding the dehydrated citrus just to really add some brightness and freshness to the dish and really tie it all together. I got, uh, white currants. Uhm, they're really savoury and a really interesting flavour. I really plan to use it as more of like a supporting role today. So I'm gonna pickle some and I'm gonna have some fresh and I think that two different, it's just gonna have a bit of a change in texture and flavour of the whole dish.


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[Assistant] I'm really excited about this cook today. Cooking for Jock is such an honour. He's one of Australia's best chefs and he, uhm, really specialises in the cuisine I'm really interested in so it's amazing to cook for him.


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[Assistant] Matt and Jock don't look super happy with my use of the white currents and that kind of throws me. I thought I had a pretty good dish together. And now it's, uh, yeaah, it's kind of getting on top of me.


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[Assistant] Just with how they are, I think there's gonna be a lovely little pop of flavour on there. I try to think up a way to use these white currants other than the ways I've already got. And I just can't really rack anything in my brain. I know, it makes sense in my head. I feel like really at this point I just need to push on with my dish.


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[Assistant] I also toss the sea succulents through that really strong salty pipi juice.


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[Assistant] So I picked white currants and the dish is scallops and pippies with white currants, sea succulents, dehydrated citrus and macadamia nut butter.


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[Assistant] Never arrange flowers in a formal manner. So that's gonna be quite tricky.


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[Assistant] Timmy, how are you going, mate? Yeah, alright, just got my baby chicken in the oven. Butter and some of that indigenous basil. And then gonna do a jus, beetroot and some fried kale and mushrooms. Nice and bright, as long as that basil flavour comes through. Talk to me, what are you doing?


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[Assistant] My chicken's in the oven, roasting away. Uhm, I've got my chicken jus there. And now I'm just gonna get onto my roasted beetroot and fried tail.


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[Assistant] And the ingredient today was native basil. I've made roast chicken, beetroot, mushrooms with native basil throughout. Made a salt out of it as well.


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[Assistant] We have to do 108 kilometers in about 26 hours solid non-stop.


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[Assistant] I am feeling so many mixed emotions right now. I have so much love and respect for these guys. They're my mates and I don't want any of them to go home and I don't want to go home. So it's going to be a really tough challenge.


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[Assistant] It's Dory time. I love working with seafood. I haven't cooked Dory in the competition yet, but I just need to roll with the punches and back myself.


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[Assistant] 25 minutes, it's a little bit more than I wanted to spend, but I'm so glad that I got that fish.


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[Assistant] Citrus for 5 minutes, that is such a steal. Considering I spent 25 minutes for the Dory, I think I'll be able to work well with those. I've got a couple of dishes in mind so I'm feeling pretty confident right now. But I need to be really conscious of my time.


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[Assistant] There are so many amazing herbs in that box and I want that so badly because I definitely know that I can cook such a great dish if I get them. Who wants the fresh herbs in five minutes?


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[Assistant] Of course, everyone wants those fresh herbs. In like five seconds, the time is skyrocketing.


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[Assistant] I really don't want to give away too much time if it compromises my dish.


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[Assistant] But I really need those fresh herbs to bring my dish together. They'll compliment the citrus and the fish beautifully. So, you know, it will be a top dish.


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[Assistant] The battle in my brain right now is whether I should be going for more time or ingredients better suited to my style of cooking. I've got my John Dory and my citrus and I've got a dish in mine, but I need those fresh herbs.


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[Assistant] But I just need to knuckle down and make sure I nail this dish.


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[Assistant] But I've had heaps of time to plan, so I'm gonna move as quick as I possibly can.


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[Assistant] I'm juicing a mixture of grapefruit, orange and lemon juice.


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[Assistant] I add some dill so that that can infuse flavour.


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[Assistant] Now I need to prep my Dory. 40 minutes left. Thank you. Time is moving so quickly.


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[Assistant] 10 minutes have already passed and I don't have that much experience cooking with John Dory.


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[Assistant] I know there's a way of skimming the knife underneath and the skin just miraculously comes off.


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[Assistant] If I can't nail my fist, I could be going home.


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[Assistant] Time is moving so quickly, I'm struggling to peel that skin off. 35 minutes guys. 15 minutes gone from the cook.


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[Assistant] The Dory is a really delicate fish, and if I can't get this right, I'll be going home.


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[Assistant] Gorgeous. I've finally taken the skin off the John Dory.


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[Assistant] Beautiful test. Now I need to make sure that I'm trimming it properly. Little haircut. Make sure it's clean in the middle. Yep.


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[Assistant] I just need to season it now. Okay sir, that looks beautiful. Thanks Nashi. Get it straight in the oven. Hopefully, I've left enough time for it to cook perfectly.


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[Assistant] I'm feeling so stressed right now. There is so much writing on the cooking of this John Dory. My time in this competition could be all over if this fish doesn't cook in the next 10 minutes.


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[Assistant] But I think I need to keep it in the oven. And I'm bumping the temp up to 150 degrees. I just need to get it cooked.


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[Assistant] The herbs are so amazing, but I'm kind of regretting the 40 minutes that I paid for them.


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[Assistant] I'm just really wishing that I had more time up my sleeve right now.


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[Assistant] The flesh on the phone is still pink. I just wanna leave it to the last minute.


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[Assistant] My crumb, my garnish, and my butter sauce are ready. I'm happy with the flavours.


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[Assistant] Now it's a waiting game for me. I'm just hoping that that last 30 seconds will help me. Final touches, one minute to go!


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[Assistant] Walking my dish up to the judges, I'm feeling really anxious that that fish is not cooked properly.


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[Assistant] I haven't cooked with John Dory enough to know what my dish needs to look like at the end.


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[Assistant] The judges, uh, right, everything rides on this and I don't know if I've just made a bad decision.


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[Assistant] After talking to the judges and that fish potentially being undercooked, I am just preparing myself for the worst.


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[Assistant] I was so convinced that my fish was undercooked, I was going home.


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[Assistant] It was hard because you kept digging and it just kept on filling up. We're gonna go control some robots right now.


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[Assistant] The University of Waterloo, Engineering 7. Robo Hub. Hi. Hi, how's it going? This looks fun. Oh my god, this is awesome.


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[Assistant] The toughest part of this challenge is that there's all kinds of obstacles. Stop, stop, stop, stop, stop, stop, stop. Do the thing where he like moves his arms.


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[Assistant] We're amazing. Raise the roof. Forward, forward.


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[Assistant] We have to copy a dish after only viewing it for a minute.


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[Assistant] We definitely had the correct number of falafels, all the ingredients.


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[Assistant] Thank you so much. Thank you. We're going to Perimeter Institute for Theoretical Physics. We left behind Arthit Dinesh, who are now going to face off with Sam and Sarah. Joanne and Lorne are there. We didn't see the mom. Speed bump slowed them down. Oh yeah, that's true.


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[Assistant] All the formulas and information you may need to complete the challenge are on the chalkboard. I feel confident about this challenge. It's simple eighth grade algebra. Ready, get set, go.


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[Assistant] I'm a Harvard graduate, and James is a doctor. This is gonna be a breeze.


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[Assistant] Today's our wedding anniversary. No way! I actually wanted to take care of a little business. I just wanted to give you a little gift to show you how much I love you. Wow. It looks like a rope. For me, this rope symbolizes different materials being braided together. Strong.


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[Assistant] I'm so grateful that Anthony's my husband. There is no one else that I can do this with. I love him.


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[Assistant] Having Dan Gage as the head chef of this estate, it's gonna add a lot of pressure to make sure our food is brilliant. This is the final team challenge and...


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[Assistant] I'm cooking the main dish's lamb backstrap with roasted pumpkin, tomatillo chilli chutney and some black barley.


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[Assistant] They're using scallops like we're using scallops. They're using lamb like we're using lamb and they're using pumpkin and roasting it like we're doing it. They're so similar. It literally is the best dish we'll win today.


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[Assistant] I'm cooking the main dish's lamb backstrap with roasted pumpkin, a tomatillo chutney and some black barley. Do you reckon smaller ones like that?


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[Assistant] The pumpkin is called Golodysins, excuse my awful accent, but, uh, I've never cooked it before. However, I know about it and I know it's a wonderful roasting sweet pumpkin. You doing pumpkin as well, Simo?


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[Assistant] I'm cooking the main dish's lamb backstrap with roasted pumpkin, a tomatillo chutney and some black barley.


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[Assistant] I'm going to cook the lamb by pan frying it and then putting it in the oven to finish off. Now I'm going to start on my tomatillo chilli chutney. Look at the colour of that.


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[Assistant] This bloodroot chilli is amazing, I've never tried anything like it. When you chew into it, there's just a slow build of warmth, slightly like a Sichuan pepper in many ways, where it lasts. So delicious. I am chopping the tomatoes up coarsely.


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[Assistant] I'm sweating them down so it releases as much of the juices as possible, then transfer that with the garlic and onion. Can't believe that colour has gone so red.


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[Assistant] Hopefully this will just be a wonderful additive to the lamb as a seasoning, kind of like a little sauce on the side. Uh, that's my mental picture of how it's gonna work. How you doing, Larry? What are you up to?


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[Assistant] Yep, okay. We aren't necessarily falling behind, but we're definitely gonna get close to that if we don't speed up now. There's only three of us, uh, and we're in for a big challenge.


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[Assistant] Plating up these mains, I'm really glad I took Dan's advice at keeping things simple.


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[Assistant] With so many amazing ingredients to choose from, I'm really happy I didn't try and do too much.


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[Assistant] This lamb is the hero of my dish. I open it up and it's wonderful and pink.


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[Assistant] However, I know that we'll be able to play it up and have everything out by the end of main service.


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[Assistant] I can't believe there's 12 dishes we haven't served. I haven't even thought about it. I just thought that our last plates went out and that was it.


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[Assistant] It's absolutely my fault. I was in charge of the mains. I'm embarrassed. Uhm, I'll get over it, but I'm embarrassed right now.


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[Assistant] Now it's all hands on deck again with Larissa for this dessert.


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[Assistant] Three, two, one, hands off. You guys, you're missing your garnish.


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[Assistant] Headaches are commonly categorized as primary and secondary. Primary headaches are caused due to inflammation or overactivity of muscles, nerves and blood vessels in the head or neck.


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[Assistant] Dehydration, hangover, sinus or even heart disease are some examples of conditions that could trigger secondary headaches. What is depression? It is a 5 star hotel deep underwater.


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[Assistant] As usual, you are wrong. In our life, all of us feel sad or depressed for some time. But that doesn't mean we have depression.


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[Assistant] It has a list of symptoms which includes sadness, worthlessness, hopelessness, changes in appetite, suicidal thoughts, sleep problems, etc. If we have five or more of these symptoms for at least two weeks, then doctors diagnose us with depression.


[User] Please transcribe this text

[Assistant] The exact causes of depression are unknown, but studies suggest that people who have depression may have a smaller hippocampus, an area of the brain that regulates emotions. Moreover, genetics might also play a role.


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[Assistant] Studies have shown that a variation in the serotonin transporter gene makes us more prone to depression.


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[Assistant] Why do we get eyebags? It is a sign indicating that we need to take a long holiday.


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[Assistant] Yeah, yeah. Now listen. Our skin contains collagen and elastin. They keep our skin firm and elastic.


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[Assistant] In addition to this, we have fat tissue surrounding our eyes for cushioning. But as we age, our skin produces less collagen and elastin, causing our skin to become loose. Also, the muscles and ligaments that hold the fat tissue in place begin to get loose and the fat starts drooping down.


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[Assistant] Nah. Fever is a protective response of our body to fight against pathogens such as bacteria, viruses and fungi.


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[Assistant] These pathogens cause diseases. Hence, when pathogens enter our body. The immune cells such as white blood cells produce chemicals called pyrogens. Which are released into the bloodstream. I thought like movies, they are released in theaters. Please, pay attention.


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[Assistant] Hypothalamus, which is a small part of our brain, regulates our body temperature.


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[Assistant] However, when these pyrogens reach the hypothalamus, it starts to raise our body temperature, thus producing fever.


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[Assistant] Now, one of the reasons for producing this fever is that many pathogens cannot survive at high temperatures. Thus, they die and we remain safe.


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[Assistant] Nevermind. From the last leg, we used the express path and we took a two hour penalty. We still came in third. That just shows how strategic we are and how competitive we are.


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[Assistant] We just want teams out of the race as soon as possible. It's definitely on. I want to win this race.


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[Assistant] It's all up to Dave right now. I believe he's gonna do very well in this challenge.


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[Assistant] Sam is actually afraid of heights, so this is going to be a tough one.


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[Assistant] We started the day behind, so to arrive here first is like, ugh, we've been waiting for this moment. First, first.


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[Assistant] I'm just going back to check the girth on my last one again. Two. It's a nice sized rock. I wish it was mine.


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[Assistant] Amy does have a hearing impairment, so she's going on just what he told her before I took her hearing aids out. She'll be fine. She's gonna do good.


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[Assistant] I'm about to face a Muni challenge. I would love to win that pin. This has been a goal since day one and now we're at top eight and the competition is just getting more and more intense. So to have a safety net such as a Muni pin would be such an advantage.


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[Assistant] It's Japanese, I'm so happy about that. I eat Japanese all the time and I'm really comfortable with the flavors.


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[Assistant] These are big chickens. Huge.


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[Assistant] I'm gonna do like a chicken yakitori and then steaming the chicken breast. Yakitori is any kind of skewer, cooked over chargrilled, has a lovely char in the meat, all the protein, with a beautiful sticky glaze. Alright.


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[Assistant] I so badly want that pin. So for my chicken, I wanna cook this dish in a modernised way. I wanna make it MasterChef worthy. So I'm gonna cook this chicken breast in the sous vide and char the skin once that's done. I'm definitely taking a risk, so I hope this pays off. Is your chicken in yet, guys?


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[Assistant] Come on Larissa. There's 30 minutes to go and I'm feeling the pressure now. I need to get that chicken into the sous vide machine. Alright.


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[Assistant] I put the breast into a vac seal bag with all different aromats. I seal that. Oh yeaah. And I add that to my water bar.


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[Assistant] I'm definitely taking a risk with this sous vide. I don't actually know how long it should take in the water bar.


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[Assistant] But my gut feeling is to have this chicken in for as long as I can, and I'm just hoping that it'll be cooked in time.


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[Assistant] So I'm doing a sous vide chicken breast, so yakitori style.


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[Assistant] I'm gonna serve that with a yakitori-style sauce, a bonito flake emulsion, and charred, uhm, spring onion.


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[Assistant] Uhm, I'm gonna take it off, maybe when I have about 10 minutes to go.


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[Assistant] Uhm, I'm gonna take it off, maybe when I have about 10 minutes to go.


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[Assistant] I'm definitely taking a risk with this chicken yakitori, but I want to cook this dish in a modernised way. I want to make it MasterChef worthy.


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[Assistant] I know it's a very risky thing going against the judge's advice, but I'm so determined to get through to round two.


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[Assistant] I've got a lot of elements going at the same time and I'm really pushing for time now because I've still gotta cook my chicken and finish off all my elements. I take the chicken out of the bag. It looks like it's actually cooked through perfectly and now I just gotta sear it off in the pan.


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[Assistant] It's good Larissa. I'm not using a grill today to give off that amazing char flavor to the chicken. So I'm going to do it in a different way and take the skin past the golden stage. I want it to almost burn in the pan. Oh yeah.


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[Assistant] I know Gary's unsure of my dish, but I'm quite confident because I think the char of the chicken tastes like eating a chicken yakitori like you would with a skewer on a market day. Fingers crossed.


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[Assistant] So I've done a yakitori style chicken with a bonito mayonnaise and a furaki key seasoning.


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[Assistant] Yeah, I'm feeling good. Oh my gosh. Finally made it to round two. I'm so excited. I'm ready to tackle this on.


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[Assistant] I know that Adam has worked all around the world, which means that he's got all these different cuisines under his belt, and I'm starting to freak out. I don't know if I have a chance against this guy.


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[Assistant] Pastry is his weakness. I'm really hoping I can use that to my advantage today. That I might have a chance.


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[Assistant] I'm going to fight and do my absolute best to win today. If I can be strategic and give him ingredients that will completely throw him off, then I might have a chance at pin.


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[Assistant] Okay, there's no question in my mind that I'll be definitely doing a dessert today.


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[Assistant] I've never created a corn dessert before, but Masterchef has taught me that you have to push the boundaries, and that's what I'm gonna do today. So corn, milk, cream, sugar.


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[Assistant] If I can create a sweet mystery box that can throw Adam off, then I might have a chance at a moody pin.


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[Assistant] My dish idea is to make a sweet corn panna cotta with a cornflake ice cream, fresh blackberry, a popcorn brittle, and some deep fried curry leaves. Curry leaves? Yeah, don't ask.


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[Assistant] The first thing we need to start on is my sweet corn panna cotta. Let's just do it. And my cornflake ice cream.


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[Assistant] There are both elements that have to set, so I have to work on them at the same time.


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[Assistant] I taste the panna cotta, you can taste the corn, and it's not too sweet at all. Alright, I'll put this in the freezer to set.


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[Assistant] Good thinking Larissa. I'm going really well for time. I've got my ice cream churning and my panna cotta setting and I've got time to experiment and I really want to do the deep fried curry leaves.


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[Assistant] And I think it'll go really well with my dessert. So now I have to start straight onto my popcorn brittle.


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[Assistant] Throughout this cook, all I'm thinking about is that immunity pin. It's the driving force behind this whole cook. I really, really want it. I'm really pushing myself today to push against the boundaries and doing something that's completely different. And yeah, I think it will pay off if I can execute everything well.


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[Assistant] My popcorn brittle, it's so yum. Yeah. So, my panna cotta is set.


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[Assistant] I'm worried that the sweetness can be quite overpowering and I think that I have to add some salt.


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[Assistant] It's got amazing corn flavor, but also has that lovely saltiness and I think that saltiness is gonna really work in my dish.


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[Assistant] It's time to plate up. I'm quinelling my ice cream and I'm so happy with it. The texture is beautiful. It's silky and smooth. Oh, beautiful Larry. And know the flavour is bang on.


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[Assistant] So I'm gonna go with this, half of that done, have like little bits of that. Yeah, nice. Let's just do it.


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[Assistant] You know, he plates up beautiful, amazing food every day. I'm really taking that into consideration. So I'm really pushing myself to make sure I present this dish the best way I can.


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[Assistant] Oh my gosh, look at this! I've got a pin on my chest. I'm so, so proud. I just can't believe this actually happened. This has been a goal since day one and I finally have reached my goal of getting an immunity pin.


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[Assistant] In 1903, the President of the United States took a three-day camping trip in California's Yosemite Valley.


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[Assistant] Though Yosemite became protected land in 1864, the valley was still at risk for overdevelopment in 1903. It was at the heart of a decades old struggle to set aside land for both preservation and public use. Two goals that were much easier said than done.


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[Assistant] The battle over Yosemite began with the 1849 Gold Rush, when miners surged west seeking gold in the Sierra Nevada foothills.


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[Assistant] In 1851, a state-sanctioned militia drove the Awanichi tribe from Yosemite Valley.


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[Assistant] Those who managed to return witnessed white settlers claiming the land, felling giant sequoias, and building hotels and saloons.


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[Assistant] In response, a small group of concerned Californians lobbied Senator John Conniss to protect the valley from private interests.


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[Assistant] Marking the first time the US government brought land under public protection.


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[Assistant] But the management of the land remained an open question, one that would only become more complicated as more lands came under similar protection.


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[Assistant] Seven years later, geologist Ferdinand Hayden led an expedition to the Yellowstone Plateau, which many Native American tribes used for ceremonies, hunting, and trade.


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[Assistant] The expedition's scientists and artists brought back news of spectacular geysers and hot springs.


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[Assistant] Inspiring widespread support to bring Yellowstone under government protection and restrict native people's access to the land.


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[Assistant] However, unlike Yosemite, Yellowstone couldn't be granted to a state.


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[Assistant] It was part of three US territories that hadn't become states yet.


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[Assistant] Creating the world's first true national park.


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[Assistant] During his presidency, Teddy Roosevelt was instrumental in expanding the lands under public protection. By 1916, there were 15 national parks.


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[Assistant] But the problem of management remained unsolved, and maintenance of the park was handled haphazardly over multiple government departments. Straightforward tasks like building roads and hiring personnel required inefficient bureaucratic maneuvering. None of the departments had set rules for conduct in the park.


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[Assistant] So hunters killed park wildlife, cattle over grazed fields, and visitors vandalized landmarks.


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[Assistant] The solution came from Canada, which had a highly effective centralized park service. In 1916, the United States established the National Park Service based on this model.


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[Assistant] To this day, the mission for the Park Service is comprised of two goals that sometimes conflict. To conserve the parks for the future, and to allow the public to enjoy them. That's a delicate balancing act.


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[Assistant] Only recently has the National Park Service begun to reckon with this legacy and engage Native Americans in park management.


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[Assistant] Today, there are thousands of national parks worldwide, and each must balance public use with historical and ecological preservation.


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[Assistant] Parks in New Zealand, Iceland, Australia and South Africa have experienced severe erosion as visitor numbers have skyrocketed.


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[Assistant] Some, like Mu Ko Simulan National Park in Thailand, have closed sections to tourists entirely to allow the ecosystem to recover.


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[Assistant] National parks have preserved irreplaceable landscapes for future generations. They also force us to reckon with hard questions. What are our responsibilities to this planet and to each other?


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[Assistant] Those magnificent redwood trees that Roosevelt camped amongst can grow to be as tall as the Statue of Liberty. Their towering canopies form their own micro-ecosystems teeming with surprising life, from sea creatures to berry bushes. And the story of how we discovered this is not for the acrophobic.


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[Assistant] Woah, look at this! This is so cool! Where are the judges at? Do you know where the judges are?


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[Assistant] There is no excuse to bring up a bad dish with these ingredients. The produce speaks for itself, so we should be able to bring something up amazing.


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[Assistant] I'm cooking an oven roasted barramundi with pumpkin, wheat grain and a mandarin butter sauce.


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[Assistant] So I'm cooking an oven roasted barramundi with wheat grain and a mandarin butter sauce.


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[Assistant] I've never actually cooked with wheat greens before, but they remind me of barley. And if there's anything like barley, it's absolutely delicious when it's boiled in some beautiful aromatic water. So I'm going to cook them down like that.


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[Assistant] I know it's a risk, because it's something that I've never done before, but I want to push myself today. Mystery Box is all about taking risks. Coffee standings are amazing.


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[Assistant] I can definitely call myself a risk taker. I always try to do things that push the boundaries. That's why I'm here. I'm here to take risks, to experiment as much as I can and to be creative and unique. And that's what I'm gonna do today.


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[Assistant] I place the fillets onto a bed of bush mint, then I place the skin onto a tray into the oven and wait for that to crisp up.


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[Assistant] At this stage of the competition, this dish has to be almost perfect. Everyone's just picked up their game, which means standard's going through the roof. And that just puts pressure on me, you know, I've got to come up to that standard. I'll check my own clothes.


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[Assistant] I just wanted to see what it tastes like when it's, when it's actually fully cooked through, and obviously I'll season it properly, but I'm just


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[Assistant] For now I'm just trying to cook it down and then adjust the seasoning, maybe add a bit of, um, mandarin just to balance the flavour out there.


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[Assistant] Yeah, yeah, so I'm really hoping it's going to work out because it's going to be a good part of the dish.


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[Assistant] Yeah, yeah, so I'm really hoping it's going to work out because it's going to be a good part of the dish.


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[Assistant] My wheat grains are a total failure. I have to ditch that and I've got to make something else.


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[Assistant] It's going to be amazing, but it's all gonna come down to time.


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[Assistant] I'm tasting the pom puree, it tastes amazing and it looks absolutely perfect. I'm actually enjoying how the dish is coming together.


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[Assistant] I'm feeling really happy. I look down at the plate. It's pretty much polished off. I'm hoping to hear my name be called out to be the top dish today.


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[Assistant] I can't look past Black Marin. It is such an amazing crustacean. It gives off such a beautiful flavor. And then I'm looking at that rib eye.


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[Assistant] The plan is to cook that beautiful ribeye perfectly and butter poach some marron. I'm feeling really, really excited for this invention test. A fast track challenge to finals week would be a huge advantage. So I'm going to push as hard as I can.


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[Assistant] I've done the ribeye that's just resting now, and the black marron is absolutely amazing. I know it's really juicy and succulent. I'm really happy with the pairing, and now I'm just getting on to my colandaise sauce.


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[Assistant] Ribeye, Marin, Chodlake, and a Dole Holidays.


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[Assistant] Oh, this should be good, guys. Yeaah, it'll be an amazing challenge today, guys.


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[Assistant] So at Wildflower we really focus on West Australian ingredients and in particular our native West Australian ingredients.


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[Assistant] So we change our menu throughout the year and we really try and highlight what's in season and when it's at its best.


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[Assistant] So good choice picking second. So you obviously know what these are. So beautiful.


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[Assistant] We've got some really nice dried ingredients here, so like lemon myrtle, no one's using that at the moment. There's also the natty basil as well. So the river mint, brown butter could be nice with some of the spices.


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[Assistant] You've got some beautiful finger lines. Oh, nice, nice, nice. So you've got a couple of different varieties there.


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[Assistant] Alrighty, Nicole, we're sending in 30 minutes.


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[Assistant] I think it's a little torched to get a little bit of a chill out there, but you won't need much.


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[Assistant] Anushka and Tessa are looking pretty chuffed standing on the side there. Uhm, jeez, I'd love to get over there and join them.


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[Assistant] I know how amazing finger limes are. I'd never really heard of them until I came into this competition, but I've tasted them a few times now and they're so lovely. They pop in your mouth and I think I can work with these.


[User] Please transcribe this text

[Assistant] Starting to get some ideas coming in. I think these finger limes can pair really well with cheese. There's some beautiful local WA cheeses in the pantry, so I grab a few. I'm gonna do my own little cheese tasting before I get started. Oh, that's amazing, that one.


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[Assistant] How are you, mate? I'm really good. I've got finger limes. So I was thinking of doing some nice cheese. I sort of want that idea of having a little cheese course before the dessert.


[User] Please transcribe this text

[Assistant] Yeah, so you get that sourness from the finger limes. I wanna make a little finger lime chutney out of the skin. Yeah, great. I wanna do a French toast that'll sit on the bottom. So I'm just trying to decide which cheese would be best.


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[Assistant] Okay. Is that enough? I think so. I'm really excited about my dish.


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[Assistant] I love cooking with bread and cheese because... My food dream is to start up a food truck that sells gourmet toasted sandwiches. This is the Salamalock.


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[Assistant] When you're making a good toasty, you want to have the perfect combination of flavours and that's what I need to achieve today. This is the closest I've gotten to making a toasted sandwich for the judges. They've been asking for it, so they're almost getting it today.


[User] Please transcribe this text

[Assistant] For my finger lime chutney, I chop up lots of finger limes, get them in the pot with some sugar and water and then get them on the heat to cook down.


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[Assistant] Today I'm doing french toast with beer wash rind cheese and finger lime chutney. It's a simple dish because I just want to really highlight these finger limes and have three or four things on the plate that just do them really really well. Uhm. I'm starting to get a little bit worried with this chutney.


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[Assistant] The finger line's been cooking down for quite a while now. The skins are still pretty hard. I have a little taste.


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[Assistant] They're still quite unpalatable. Tastes very, very bitter. I don't think the finger limes have broken down enough, uhm. They're still quite firm.


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[Assistant] And I'm just hoping that the syrup has enough finger lime taste in it to warrant putting it on the dish.


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[Assistant] Today I'm choosing to do a toastie inspired dish with a finger lime syrup. I taste the syrup and I'm really happy with it. It's, it's sweet and I can definitely still taste the finger limes. So I think it's


[User] Please transcribe this text

[Assistant] This will work. I can work with this. Now I'm just mixing up my mix for my French toast. So it's just, just cream and eggs. And then I'm gonna get that bread soaking in so it soaks up all that beautiful mixture before I fry it in the pan.


[User] Please transcribe this text

[Assistant] Time to start frying up my French toast. I get lots of butter in the pan, get my bread in the pan, and then cook that till it's nice and brown on both sides.


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[Assistant] Service has started. I'm super excited. This is a dream. To be running a pass with Matt at Wildflower. This is what dreams are made of. Okay, let's go.


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[Assistant] Absolutely got that here, ready to go? I've got my syrup in a sauce bottle, so I squeeze some of that on the bottom of the plate.


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[Assistant] Rest my beautiful french toast on top, which is topped with the cheese.


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[Assistant] Yeah. I give that a little blow torch so it softens a little bit. The fresh finger lime goes on top.


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[Assistant] And then my fresh herbs around the outside. Almost there, the last batch. Okay. I'm proud of the dish that I put up. It's a dish that I can hang my hat on and that's my style of cooking. Okay. Are you ready? Yep. Alright, service please. Service please, thank you.


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[Assistant] Right, one spot left in tomorrow's challenge. Only one spot left in that special cook. I want it so bad. That goes to?


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[Assistant] There are over 2000 kangaroos in the valley, and this is the story of one of them.


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[Assistant] She's about to embark on the greatest challenge of her life.


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[Assistant] Up till now, her mother Luana has kept her warm and protected.


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[Assistant] From this point on, Marla will face many obstacles.


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[Assistant] Only one in five joeys makes it to their first birthday.


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[Assistant] That this paradise is haunted by danger.


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[Assistant] Ravaged by wildfires, only the largest trees remain.


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[Assistant] The kangaroos do not come here.


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[Assistant] Who was born at the same time as Marla, last winter.


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[Assistant] Is learning adult kangaroos can outrun and outmaneuver a dingo?


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[Assistant] What you should be looking for is something slower and more vulnerable.


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[Assistant] Or a mother carrying a joey in her pouch.


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[Assistant] At this pace, it's very hard for the mother to keep her Joey secure.


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[Assistant] Mira will eventually leave the pack and start his own family.


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[Assistant] When that time comes, he'll have to be a better hunter.


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[Assistant] It's summer in the valley. The days are long, the grass tall and golden.


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[Assistant] Spiderlings take flight on streams of gossamer webbing, coating the landscape with a silky veil.


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[Assistant] She now has a gorgeous pale grey coat, just like her mother.


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[Assistant] Marla has been born into a family of kangaroos, known as a mom.


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[Assistant] Barmyr, the largest buck in the valley, and Marla's father, is king of the mob.


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[Assistant] A rip in his left ear is a battle scar from his struggle for the throne.


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[Assistant] When he passes by, the other males must crouch down and cough to show their respect.


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[Assistant] On the edge of the mob is a bouncy brown colored joey named Buru.


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[Assistant] The problem is, Buru only has one speed.


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[Assistant] Marla would ride in the pouch all the time if she could. But that's no way to learn.


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[Assistant] A kangaroo that cannot hop is a kangaroo that cannot escape danger.


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[Assistant] This is Warren the Wombat. The neighborhood grouch.


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[Assistant] You have to feel for Warren. Not everyone has a family to look after them. To protect them.


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[Assistant] In the midday sun, temperatures soar.


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[Assistant] But the roos only nap a few minutes at a time, with one ear always listening out for danger.


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[Assistant] A valley full of song is a signal all is well.


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[Assistant] A wedge-tailed eagle. This one has caught a rabbit.


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[Assistant] Riding the thermals high in the sky, it searches for a target.


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[Assistant] An inexperienced Joey would make an easy meal.


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[Assistant] Marla has seen how important it is to tune in to the world around her.


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[Assistant] During the long days of summer, the air fills with swarms of biting insects.


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[Assistant] Marla can't figure out how to escape these minuscule marauders.


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[Assistant] Autumn approaches, and the days begin to shorten.


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[Assistant] As night falls, a spectacular new world emerges.


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[Assistant] Marla is starting to understand the rules of her world.


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[Assistant] Glowing, fungi, bloom into magical umbrellas.


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[Assistant] Hidden in the deepest caves, glow worms shimmer in the dark.


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[Assistant] A trick of the moonlight transforms the landscape.


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[Assistant] Scales, fur and feathers absorb ultraviolet light to create vivid new hues.


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[Assistant] With a new dawn, Marla is a whole new joey.


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[Assistant] With the arrival of autumn, the tiring hot days of summer come to an end.


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[Assistant] The cooler weather has heralded the start of the boxing season.


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[Assistant] At his age, the guru is just practicing his skills.


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[Assistant] And there's one, a rising youngster who believes he should be wearing the crown.


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[Assistant] Bamiya's stiff-legged walk is kangaroo fur back down.


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[Assistant] Bamiya tries for a headlock but is unable to throw Dawn to the ground.


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[Assistant] A bad miscalculation. But it's not over yet.


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[Assistant] It has been three months since Marla first emerged into the world. She's now outgrown the pouch.


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[Assistant] Marla's learning all the best paths and shortcuts that have crisscrossed this valley for thousands of years.


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[Assistant] When they reach the top of a hill, Luana teaches Marla to stop, look, and listen.


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[Assistant] Having failed before, Miro really needs to get it right this time.


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[Assistant] With so many kangaroos in flight, it's hard for him to pick out a target.


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[Assistant] She needs the rest of her pack. But her backup is elsewhere.


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[Assistant] Miro, it seems, has made another poor choice. An adult female.


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[Assistant] Once again, Miro has been outmaneuvered.


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[Assistant] The only thing a Joey truly needs is her mother.


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[Assistant] Rarely do dingoes take on the greatest of the kangaroos.


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[Assistant] But even Mighty Bamiya can't keep fighting forever.


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[Assistant] Cool air trapped by the surrounding mountains collects in the valley.


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[Assistant] Bamiya's death has left the valley without a king.


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[Assistant] Marla's world is in upheaval in more ways than one.


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[Assistant] Luana is growing a new baby inside her pouch.


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[Assistant] In the bitter cold, food becomes scarce.


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[Assistant] And the grass Marla is now forced to eat will soon have little nutritional value.


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[Assistant] Many joeys will not survive the winter.


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[Assistant] For the dingoes, these are easy meals.


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[Assistant] When most of the mobs knew joeys will emerge from their pouches.


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[Assistant] With the arrival of the new pups, Miro has been forced out.


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[Assistant] Without the support of his family, his future is uncertain.


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[Assistant] The valley is usually protected from the worst of the weather.


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[Assistant] But the Earth's climate is becoming more unpredictable.


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[Assistant] Marla will need all her resolve to survive until spring.


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[Assistant] The mob will be in survival mode until winter comes to an end.


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[Assistant] She's now eight months out of the pouch and she's becoming more and more independent.


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[Assistant] Her baby sister Jira is now commanding all of Luana's attention.


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[Assistant] Buru's looking more and more like a maturing young male.


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[Assistant] He's no longer satisfied with boxing his mum. He's kicking around with the other young bucks.


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[Assistant] But Marla discovers that the warmer weather also brings on a case of the itchies.


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[Assistant] The thick fur she needed to get through the winter, now has to shed.


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[Assistant] No one in the mob is immune from their springtime makeover.


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[Assistant] Constructed from woven grass and spiderweb, a bit of soft fur will make it feel even more homey.


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[Assistant] Soon, Willy may have a family to look after.


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[Assistant] But with Bamya gone, and the throne up for grabs, there's a lot of suitors to compete with.


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[Assistant] One of the young females in the mob has come into season. Doan is the first male to court her.


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[Assistant] Just in case there's a larger, more attractive male around.


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[Assistant] Many other males also fancy their chances and join in the chase.


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[Assistant] The female will choose the male who can stay in control of the train.


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[Assistant] This could be his moment to establish himself as King of the Mall.


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[Assistant] With the top position up for grabs, all the males in the valley are here.


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[Assistant] No one is exhausted, but the stakes are too high.


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[Assistant] The younger males are turning this into a brawl.


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[Assistant] And the female is determined that none of these young upstarts will mate with her.


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[Assistant] But Doan has not been left empty handed. With his performance today, he has won the crown.


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[Assistant] One day, it will be Marla's turn to join in these rituals.


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[Assistant] Hold on. This grass thief seems different. Could it be?


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[Assistant] And it's Marla who now finds herself alone, without her mother's protection.


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[Assistant] For the first time in her young life, she is truly on her own.


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[Assistant] Miro has been out of the pack and on his own for three months.


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[Assistant] For Miro and Mala, everything in the last twelve months comes down to this.


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[Assistant] There are no higher stakes than the duels between hunter and hunted.


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[Assistant] Mirror was driven by a primal urge. Hunger.


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[Assistant] But mala was driven by something far more profound. The will to live.


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[Assistant] But with persistence and determination, he'll eventually become a great hunter. Just like his father.


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[Assistant] We need to go to the room, as fast as we can, sir.


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[Assistant] Right now, Sarah is not communicating well. We need to be on the same page.


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[Assistant] Okay, this is the first time I've done this though. It's gonna be interesting. Okay.


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[Assistant] Make your way to Kaka Beka Falls and search for John at your next pit stop.


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[Assistant] So we decided to do something that me and Sarah are really good at. Ask for directions.


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[Assistant] How did that happen? Dave and Irina are on flight number four with us. We're in the last plane.


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[Assistant] We've just been looking for butter for the last hour and a half, have we not?


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[Assistant] Everyone is taking penalties. Every minute counts.


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[Assistant] Yeah, they did. This is stressful, and this is part of the race, and all we can do is focus on the next task. Maria's gonna do great!