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[Assistant] Find out the physics behind this infamously difficult ballet move with this video. Or trace the origins of ballet with this video.


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[Assistant] Go to Plum Mountain. Ask Erlang if he'll help us.


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[Assistant] The Jade Emperor's entire army couldn't defeat me. What do you think you're going to do?


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[Assistant] I never saw a temple with a flagpole before. This must be Wukong. I'll kick in that door.


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[Assistant] This video is sponsored by Squarespace, the all-in-one platform to build a beautiful online presence.


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[Assistant] Squarespace is a website builder, which allows people to create lovely, aesthetically pleasing websites. As of this month, my website turns one year old.


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[Assistant] The platform is super easy to use. There are loads of templates to choose from and with the ability to drag and drop modules, you can customize it and make everything look exactly how you want.


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[Assistant] Squarespace has a whole bunch of benefits from powerful blogging tools to help you categorize, share, and schedule posts to its wonderful analytics features. Squarespace makes it easy to connect with the people who are interested in what you make.


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[Assistant] If you're looking to make a website, head to squarespace.com for a free trial. And when you're ready to launch, go to squarespace.com slash Kristy and Jones to save 10% off your purchase of a website or domain.


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[Assistant] Loved it to absolute pieces. I thought it was so brilliantly written. I thought the story and world was so unique and wonderful. But the reason why it's on this list today is because there are witches in this story. They are side characters. Unfortunately, I wish they played a bigger role. However,


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[Assistant] Is living at Oxford with all of these scholars. She doesn't have close parents and she is a very, very loud and confident little girl. She's always like getting into mischief. I really love Lyra's character. But then one day her friend Roger goes missing. He's taken by a group of people called the Gobblers. Uhm, and so Lyra ends up going on this big adventure.


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[Assistant] Of course, if you want to read a Diana Wynne Jones book with a witch in it, uhm,


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[Assistant] My car broke down, and then I had to sell it for spare parts, and because I lived in the middle of heckin' nowhere, there wasn't any public transport around, and so because I didn't have a car, I physically couldn't get to the school to go and tutor English. Uhm, but I still read the book!


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[Assistant] But he got angry when I scolded him for being violent. He left.


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[Assistant] Although I feel responsible for putting us all here, I'm gonna try to fight as hard as possible and stay in.


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[Assistant] My plan is to use all of the sensors that I have to figure it out. It feels kind of a weird shape, kind of like a teardrop.


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[Assistant] I find a little biscuit, some cream in the center and a really smooth top and bottom. So, I know it's a macaron.


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[Assistant] I'm making a tamarind apple and miso braised pork. Oh, oh. And then a corn emulsion and some mushrooms and pumpkin as well. That's it, Carl. Get a crank in mine.


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[Assistant] In an hour, the thing that I'm most worried about is getting the pork done. Soft and tender.


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[Assistant] Oh my gosh. It was a winner then and hopefully it is today.


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[Assistant] Yeah, I'm gonna put them all in. It's only the second time I've actually ever used a pressure cooker, and although last time it was done in 35 minutes, this is a different cut.


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[Assistant] My pork is still in the pressure cooker. I've really just gotta fingers crossed and hope that it turns out how I want it to. But now I'm gonna start on my corn emulsion.


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[Assistant] I've got my corn juice, I've put some butter in there, and then I'm gonna add in an egg yolk.


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[Assistant] Gonna mix it until it starts to go glossy and thicken.


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[Assistant] Seven minutes to go, corn emulsion's done, I'm gonna move on to the mushrooms now.


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[Assistant] Big, beautiful mushy. I'm gonna cook some of my mushrooms over the hibachi. I want a bit of smokiness. How's that pork? And my pork is still in the pressure cooker. I need to get it out. Yeah, I'm really scared.


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[Assistant] I open the pressure cooker up and it looks like it's done the trick.


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[Assistant] It's really soft, I think. Some bits are a little bit harder than others. It's not as soft as I would want it to be. It should kind of fall apart in your hand.


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[Assistant] So I'm gonna hit it with the hibachi as well. See what it looks like when it comes up with this. I've really just gotta fingers crossed and hope that it turns out how I want it to.


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[Assistant] Got nearly no time left. I'm really feeling the pressure now. I have to get everything onto the plate. The pumpkin's still in the oven, so I whip that out. But it's not as soft as I really want it.


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[Assistant] This tasting is really important to me today. I need it to give me some confidence back in the kitchen. I just need them to say that it was good and that I can cook and give me that boost I need to keep going in this competition.


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[Assistant] Joe Ben and I left and we actually all share a room together. We were saying this morning how much it would suck if one of us went. And now the reality is that one of us is going.


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[Assistant] I really think that MasterChef has put a fire inside me. It has shown me that food really is the thing that excites me and gives me passion and it is the thing that I want to do into the future.


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[Assistant] And today's lesson is all about the British royal family. Okay. So, if you probably see items in the news about our royal family, you'll have seen the Queen, Queen Elizabeth.


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[Assistant] Uhm, maybe her husband, Prince Philip.


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[Assistant] They're a big family, and also not all countries have a royal family, so I've just put this lesson together with a bit of information to tell you a little bit more about them. Okay.


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[Assistant] Right, so the British Royal Family are also known as the House of Windsor, because Windsor is their name, which comes from


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[Assistant] Windsor, this place here, Windsor Castle, is one of their homes. So, years ago, they decided to use the name Windsor. So, uhm, some people


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[Assistant] Like the royal family, uh, admire them. They think of them as kind of celebrities, just like film stars.


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[Assistant] Uhm, and, uh, sports celebrities, they're reported in the newspapers in a similar way. You get gossip about them.


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[Assistant] In some newspapers who like to write a lot of gossip.


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[Assistant] If they've heard something, it may not be accurate, but they've heard a story about some member of the royal family and they print the story, they might have a photograph to go with it.


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[Assistant] Uhm, so they're always in the news, the royal family, for one reason or another, either a good reason or a bad reason.


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[Assistant] Pretty much every day you can hear something about the royal family or read something in the newspaper. So, so some people do like them and even, you know, think of them as celebrities and,


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[Assistant] Maybe give too much, uhm, time and thought to them. Uhm, but then at the other extreme, uhm, some people dislike them because they, they're thinking of the fact that they, they spend a lot of money, uh, they have all these buildings.


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[Assistant] People say what work do they do? They don't seem to do any work, so why should they live such rich lives?


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[Assistant] If they don't do anything, but of course a lot of the royal family do things.


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[Assistant] All the time, they're not working for money always. Sometimes they do that as well. They have jobs, some of them, uhm, with a salary.


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[Assistant] Uh, but some of them, uh, they may not be working, um, and being paid for it, but they're doing kind of diplomatic work.


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[Assistant] They're meeting visitors from other countries, uh, they're being a kind of ambassadors, uh, that sort of thing. So, they... They keep busy, and they're patrons of charities, and they go to events, and they... They give their support to things, and so on. So, uhm, a lot of the royal family do keep quite busy.


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[Assistant] Trying to live useful lives, uh, and uh, so...


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[Assistant] I think if they didn't do that, there would be a lot more sort of criticism of them, but because you can see that they're doing things, working hard, that stops a lot of people from


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[Assistant] Uhm, a president instead of a queen or a king. Uhm, we should have a president and a prime minister instead of a queen.


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[Assistant] The kind of system we have in the UK, uhm, it's called a constitutional monarchy.


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[Assistant] The monarchy part is to do with the royal family, with the queen. Uhm, the monarch, so the word monarch means king or queen.


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[Assistant] The constitutional part is to do with politics and the government and parliament. So, what happens really is the government, the MPs, the ministers in parliament, they make


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[Assistant] The decisions, the government makes the decisions, and if uhm, if they have a new piece of, uh, an act of parliament, a new law, for example, uhm, the Queen


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[Assistant] Just has to sign it if it's been democratically decided already by the politicians that this will become law.


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[Assistant] The queen can't just say, no, I don't like that. I'm not going to sign it. Uhm, she... She just has to sign it because it's gone through a democratic process. So, that's why it's a constitutional monarchy. It's the monarch or king or queen governed by the parliament, by the politicians. Okay.


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[Assistant] So, let's have a look at some of the vocabulary, which is fairly simple, most of it. So, a king or queen is the monarch.


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[Assistant] The head of state, if you like.


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[Assistant] Usually any children they have will be prince or princess, so prince for male, princess for female.


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[Assistant] Uhm, there are some other titles used as well, which are sort of high aristocratic titles,


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[Assistant] For the male, duchess for the female. So some of the royal family have these titles as well, as well as prince. Someone might be prince. And do you


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[Assistant] The current queen, I'm sure you've seen her in pictures and on television, in films, is Queen Elizabeth II. We always use these Roman


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[Assistant] Numerals for the king or queen.


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[Assistant] Like that, but we use the Roman numerals, it's just a convention, a tradition. Uhm, and she was born in 1926. Okay? And she married Prince Philip


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[Assistant] The Duke of Edinburgh, that's the title he was given when he married her. So he was already called Philip.


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[Assistant] That was his name, but then because he married, uh, she was at the time Princess Elizabeth. She wasn't already Queen at that time.


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[Assistant] She was Princess Elizabeth, so he became Prince Philip and he was given this title in addition, the Duke.


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[Assistant] So, Edinburgh has a connection with Scotland.


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[Assistant] Because the UK, uh, is a combination of England, Scotland, Wales, and Northern Ireland. So some titles mention Scotland or Wales, usually. Okay.


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[Assistant] So she married Prince Philip 1947, a few years before she became Queen.


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[Assistant] Her father died in 1952, so she automatically became queen because he had two daughters and she was the older daughter.


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[Assistant] So, there were no sons, so she became queen as soon as he died, 1952.


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[Assistant] And then the coronation, the special ceremony.


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[Assistant] When the... The crown is put on the person's head was the following year because coronations


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[Assistant] Uh, are very complicated events. They take a long time to organize, so they couldn't have a coronation the same year. Uh, it's often the following year.


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[Assistant] And that was also interesting because it was the first time a coronation in this country had been on television. It was televised. There were TV cameras there on the day and it was being broadcast live. And that gave a big boost


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[Assistant] To the ownership of television sets, because the television technology had just started being developed around this period, uhm, and a lot of people hadn't bought a television yet. But when they knew that the coronation was going to be on television,


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[Assistant] They either bought their own television to watch it, or they would arra... They arranged to go to a neighbour's house or a friend's house to watch it on their television.


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[Assistant] So, 1953, the sales of televisions went up dramatically because of the coronation.


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[Assistant] Okay, so uhm, and there is still film available that you can see now in black and white of the coronation.


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[Assistant] Right, okay. So, she became queen and...


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[Assistant] And then, just to mention the main buildings that belong, well, do they belong to the royal family, or they belong to the nation, but the royal family live in them. Buckingham Palace in London.


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[Assistant] Okay. Windsor Castle in Berkshire, which is to the west of London.


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[Assistant] That's a very old building, older than this one. Uh, there's a house, a big house in Sandringham, which is in Norfolk, which is sort of northeast from London, about 100 miles or so.


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[Assistant] And then again a Scottish connection, there's a Balmoral, a castle in Scotland.


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[Assistant] And, uh, usually the royal family go to the different buildings at particular times of year. So in the summer, for example, in August,


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[Assistant] Traditionally, the royal family go up to Scotland in August and through into September, so there's a very long tradition of being in certain places at certain times.


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[Assistant] Okay, and then just to show you a little bit of the history going back, uhm,


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[Assistant] The royal family and the person who is queen, as I mentioned, she was the elder of two daughters, so she inherited the throne, as it's called. Inherit the throne. The throne is the


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[Assistant] To take their place. People competing.


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[Assistant] So, because there have been times in history when that has happened and it's caused a lot of, uhm...


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[Assistant] A lot of people killed in battles and so on.


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[Assistant] So, uhm, this is just to show how the family has gone back through time. So, the Queen's father who died in 1952 was King George VI, so that's VI there.


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[Assistant] So, he was king from 1936 until 1952. Uhm, this person here was actually his older brother.


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[Assistant] But he wasn't king for very long. King Edward VIII...


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[Assistant] In... In one year, 1936, because he decided not to be king, he abdicated. Uh, that's the... The sort of royal word for resigning. He resigned.


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[Assistant] He quit, he said I quit. Well, he didn't say I quit, he said it, uh, in a different way. But uhm, and it's a very long story why he decided he didn't want to be king. I don't have time for that in this lesson, but there's lots of information on the internet about it.


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[Assistant] Okay, so he was automatically king in 1936 because his father, King George V.


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[Assistant] He died, and because Edward was the eldest son, he automatically became king.


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[Assistant] But then he abdicated and his next brother became king instead. That was a bit unexpected, but that's what happened. So George V then, he was King George V.


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[Assistant] Who was king from 1901 to 1910. He didn't have a very long reign because he was already quite old by the time he became king because his mother, Queen Victoria,


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[Assistant] She was Queen for a very long time, from 1837 through to 1901.


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[Assistant] So by the time she died he was already quite old.


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[Assistant] Uhm, which is... It's a bit similar to the present queen and her son. Uh, very similar, really. Okay, so...


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[Assistant] And then you may be wondering, we have Queen Elizabeth II, was there a Queen Elizabeth I? And there was, but it was quite a long time ago.


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[Assistant] Uhm, in the 16th century.


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[Assistant] That was Elizabeth the first, and she was the daughter of King Henry the eighth, who you may know had six wives, not all at the same time.


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[Assistant] Okay, so let's have a look in a bit more detail at the inheritance of the British throne. So, the word inheritance, the person who inherits the throne, usually from their mother or father.


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[Assistant] Who was king or queen before. So inheritance of the throne, hereditary.


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[Assistant] And we talk about the person who is next in line to the throne. You can say, who is next in line to the throne? Who inherits the throne when the present monarch dies? Okay.


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[Assistant] So, usually, as I've said, there are lots of people, and they all have a position. I've put some numbers here to show


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[Assistant] What number they are in line to the throne.


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[Assistant] So, you can see that the first person in line to the throne is Prince Charles


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[Assistant] Prince of Wales, who is the son, the eldest son.


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[Assistant] Queen Elizabeth, so he's first in line. And then there's a, uhm, there's a rule of who inherits or who's next after him and so on.


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[Assistant] But there are lots of them, so there's no difficulty if one person unexpectedly dies. There's always someone else, someone next down on the list. But back in the 18th century, there was a time when there was a bit of difficulty finding who to take the throne after one monarch had died.


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[Assistant] Uhm, there was also a problem about, uh, different religions, Protestant and Catholic religions,


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[Assistant] I think that the king who was possibly the next in line for the throne was Catholic or had Catholic interests, and people didn't want that. They wanted to stay with the Protestant side of Christianity.


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[Assistant] So, what did they do? They had to find a more distant relative who happened to be Protestant, uhm, and that distant relative was German and lived in Germany and spoke German.


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[Assistant] And didn't speak English, so uhm, but he was the best option.


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[Assistant] Because the most important thing at the time was to have a king or queen, preferably king.


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[Assistant] Who, uhm, was Protestant, and this guy, George, agreed to come and become king, so he came from Germany to become King George I.


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[Assistant] And he couldn't speak English. I don't know if he learned a bit of English but I don't think he tried very hard because they didn't have things like


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[Assistant] The internet and engVid in those days, so uhm, it must have been quite difficult to learn English, so he became king. Uhm, that was when uhm,


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[Assistant] The order of what's called the succession is another word.


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[Assistant] Session, meaning one person follows another person. Uhm, it was not very, you know, there weren't enough people to fill the vacancy, if you like, the job vacancy.


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[Assistant] So, it's not like that nowadays because the present queen has had four children, her eldest son has had two children, and his eldest son


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[Assistant] Has had two children. So there are lots and lots of people, uhm, other... Others as well, the other three children of the queen have had children. So all of them


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[Assistant] So, uhm, just to go through the names here, Prince Charles is also called Prince of Wales. That's to make a connection with Wales as one of the UK countries, because UK is United Kingdom, so it's for


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[Assistant] Different countries, united. Okay.


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[Assistant] So, Prince Charles, traditionally, going back many hundreds of years, the... The eldest son of the king or queen is called the Prince of Wales.


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[Assistant] And you know from that title that that person is heir to the throne. So, he's the heir to the throne. So, that's why first in line here. And he was born in 1948. Okay.


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[Assistant] Uhm, then her next child was a girl, Princess Anne, who also has the title Princess Royal.


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[Assistant] Born in 1950. She is actually 12th in line. You might think, well why, why isn't she a bit further up?


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[Assistant] But there was... The law at the time was that the sons...


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[Assistant] Had more, uh, a higher position than daughters.


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[Assistant] And that law has changed more recently. I'll tell you a bit more about that towards the end of the lesson. Uhm, so that's why she is only 12th in line to the throne, whereas her next younger brother, Andrew, is 6th in line.


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[Assistant] So there was some sort of lack of equality between...


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[Assistant] Sons and daughters in the past, which there isn't anymore, but because it was the law at the time they were born,


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[Assistant] It's not being applied retrospectively. They have to stay with that position now. Okay, so Princess Anne. Next one, Prince Andrew, born 1960, and he has this extra title, another duke, Duke of York.


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[Assistant] And York is a city up in the north of, uh, of England. Okay. And then finally, the fourth son was Prince Edward, and he also has a title. Earl is another aristocratic title, a bit like Duke. He's the Earl of Wessex.


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[Assistant] And Wessex is an area in the west of England.


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[Assistant] Okay, which covers more than one county. It's like Devon and Cornwall and so on. So, Earl of Wessex, born 1964, and he is ninth in line to the throne.


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[Assistant] Okay, so with Prince Charles having children, they... they then become... are in line for the throne.


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[Assistant] Ahead of, uh, Charles' other, um, brothers and sisters. So, uh, Prince Charles, his eldest son is Prince William.


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[Assistant] His title is the Duke of Cambridge, so another Duke. Cambridge is a city just north of London, a university city. He was born in 1982, and he's second in line for the throne. Okay?


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[Assistant] And his younger brother is Prince Harry whose title is also Prince Henry.


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[Assistant] So, Wales comes into it again. Uhm, Harry and Henry, that's the same name, really. People called Henry.


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[Assistant] The informal name for Henry is Harry.


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[Assistant] And everybody thinks of him as Prince Harry, not, not Henry. Um, okay. He was born in 1984 and he is fifth in line to the throne. Okay. So then Prince William,


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[Assistant] Who is already the grandson of the present queen, has had two children.


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[Assistant] Uh, Prince George of Cambridge, so he has the Cambridge title because his father has the Cambridge title. Prince George of Cambridge was born


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[Assistant] 2013, so that's... He's a little boy, but he's third in line for the throne. Okay? And then they had a daughter, Princess Charlotte of Cambridge. Again, she was born in 2015.


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[Assistant] And because of the change in the law this


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[Assistant] New law of equality was in 2013, so...


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[Assistant] By the time Princess Charlotte was born in 2015, two years later...


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[Assistant] That then means that she becomes fourth in line to the throne after her older brother


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[Assistant] So she is the first person, a little girl, to be affected by this new law, which as a very small baby, she became fourth in line to the throne. Okay.


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[Assistant] So, and then of course you probably remember Prince Charles was married to Diana, who died in 1997 in a car crash in Paris, which was a big shock.


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[Assistant] I hope that's given you a bit of an idea about...


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[Assistant] The, the more detailed, a more detailed picture of the British royal family and who they all are. There are lots of other relatives too.


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[Assistant] But, uh, there isn't time to go into them. Uh, these are the main ones, uh, who you might see in newspapers and magazines or on television and so on.


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[Assistant] So, I hope that's been a bit of interesting, uh, history and present day.


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[Assistant] My name is Sun Wu Kong, said the monkey. I am king of the fruit and flower mountain. Why are you in there?


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[Assistant] She said I'd be set free if I promised to protect you on the journey. Set me free, and I'll go with you to the west.


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[Assistant] How can I free you? There's a small piece of paper on top of this mountain.


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[Assistant] Thank you, Master. I will help you reach the Western Paradise.


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[Assistant] Don't look so scared, Master. I'm protecting you.


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[Assistant] Welcome back to Book Break. This video is all about funny books. I have made one of these videos here on Book Break before, so I will link to that below, a video full of hilarious recommendations, everything from This is Going to Hurt to The Hitchhiker's Guide to the Galaxy and so much in between, and you all loved that one. So I am back,


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[Assistant] For more diving straight in, because we've got a lot to get through in this video, recommendation number one is Theroux the Keyhole by Louis Theroux. Louis Theroux is beloved for his very dry sense of humour.


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[Assistant] To his 2006 big break, and this book takes it from there. It tells the story of his journey through fame. He's got a bunch of amazing career defining moments in there, and a lot of disasters that happened along the way. And of course being Michael McIntyre, this book is laugh out loud funny.


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[Assistant] For some fiction, Anxious People by Frederick Bachman makes a bit of a change from Frederick Bachman's usual very heart wrenching style. This one is completely absurd. It's just as emotional, but it is very funny. So Anxious People tells the story of an accidental


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[Assistant] But if that was wholesome humour, I've got some very dark humour here. Mother for Dinner by Shalom Auslander. This is described as a grotesque family comedy. It's about a family of cannibals. In this book, the last living family of cannibal Americans have a problem.


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[Assistant] Their mother has just died and her final dying wish was for, in the tradition of their family, the children to eat her.


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[Assistant] But even divided between all 12 children, that's a lot of meat. Plus it wouldn't really be divided between 12, because one of them's already dead, one of them keeps kosher, and one of them's a vegan. From that premise alone you can see what a ridiculous journey you're about to embark on by reading this book.


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[Assistant] This is a thriller comedy about two sisters, one of whom


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[Assistant] We Are Never Meeting in Real Life by Samantha Irby is a hilariously relatable essay collection that manages to capture a lot of powerful emotional truths, while also filling the book with anecdotes that will make you spit out your drink laughing.


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[Assistant] I can share precisely zero of those experiences with her, but I found myself mirrored in a lot of these pages.


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[Assistant] This is a very funny classic about a bank clerk called Charles Pooter who really thinks a lot of himself, and mistakenly believes that a record of all of his comings and goings, including with his good friends Mr. Cummings and Mr. Going, are worthy of permanent record.


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[Assistant] This is created by the website Reductress, which is like a feminist version of The Onion, so that hopefully gives you an idea of how hilariously stupid this book is going to be.


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[Assistant] Diary of a Drag Queen by Crystal Rasmussen does what it says on the tin, and brilliantly. You'll get snippets of queer theory in this autobiography, mixed in with loads and loads of anecdotes about sex, makeup and ambition that will have you choking with laughter, and learning something as well.


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[Assistant] So her life feels like a series of contradictions, and she is at the middle of it feeling incredibly awkward. So this is a collection of hilarious essays, some of her funniest stories that will be so relatable to you, whether you are cool yourself or whether, like most of us, you're incredibly awkward yourself.


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[Assistant] Get ready for some poison revenge, giants, snakes, spiders, fencing, lies, miracles, oh and a long and perilous chase. It's a parody of the adventure novel and it is so much fun. The Discworld series by Terry Pratchett is a series of 41 books, so this will really keep you laughing for a long time.


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[Assistant] This is a comedy fantasy series that parodies so many different genres, so many different authors. All of the Discworld books take place on a flat circular world which balances on the back of four elephants which are standing on the back of a giant


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[Assistant] So this one, the name is taken from a book I recommended in the last version of this video, which again I will link below. Three Men in a Boat to Say Nothing of the Dog by Jerome K Jerome.


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[Assistant] This is like a modern updated version of the George Nicholson books, anger songs and full frontal snogging and so on. It's like that meets sex education. It's wonderfully progressive, it's wonderfully queer, and it is so endlessly funny. The book actually covers a lot of deep issues which I wasn't expecting to find in there, and they're explored so brilliantly.


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[Assistant] Perfect cliches of the small town amateur dramatics society that's being described in here.


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[Assistant] I just loved every second. So there were 19 hilarious book recommendations to keep you laughing well into the new year and beyond. Do leave a comment below with any of your favourite funny book recommendations, because I'm always looking for a good laugh.


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[Assistant] Oh my god, we're gonna be cooking at the Noosa Surf Life Saving Club. I have been here so many times. So this is really exciting.


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[Assistant] I have never cooked this volume of beef before. Usually it'll just be steak fillets and I can just kind of see by eye and touch how they're going.


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[Assistant] These pieces are just huge. So I'm just trying to think of a way that I can get that steak cooked consistently.


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[Assistant] I know the steaks need a lot longer time in that oven to get to medium rare and then they need to rest through. These fillets are just too big to cook in time.


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[Assistant] So I decide to cut them in half so I can sear them off so that the steaks cook quicker in the barbecue.


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[Assistant] Yeah, pretty stoked with that, it's all come out.


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[Assistant] Welcome back to Book Break. I am here today to tell you that if you are thinking about doing NaNoWriMo, you absolutely should. You can do it, it has been done before.


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[Assistant] So NaNoWriMo, just in case you didn't know, is an annual challenge every November. It's National Novel Writing Month. The aim, if you take part in the official organized NaNoWriMo event, is to write every day and aim to write 50,000 words by the end of November.


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[Assistant] If you manage that, you have got yourself a full novel draft. And in this video I want to tell you about some amazing books that probably are sitting on your shelf, books you definitely would have heard of


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[Assistant] So possibly the most famous book to come out of NaNoWriMo is The Night Circus by Erin Morgenstern. That book was actually written across three NaNoWriMos. It is a hefty book, it's got a pretty big page count,


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[Assistant] So the author Erin Morgenstern started that book in NaNoWriMo 2005 and then returns to it each of the following novembers. And that is how that beloved magical book was born. So just think, whatever you start working on this NaNoWriMo could end up being your debut bestseller.


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[Assistant] And I've actually got some really good words here from Sarah Gruner herself. This is from her NaNoWriMo pep talk, which you can find on the website. We can do this. However far behind you are, take comfort in knowing that there is somebody else out there in the same boat. And look for that next fun scene. And then the next. And if that doesn't work, set someone on fire. In your book, of course. Great words of advice.


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[Assistant] Another really really famous one is Fangirl. So Rainbow Rowell was already a successful published writer when she decided to give NaNoWriMo a go, and she was pretty skeptical about it.


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[Assistant] But then she produced Fangirl, one of Booktube's favorites. She actually wrote 50,000 words during NaNoWriMo and then doubled it when she kept working on it afterwards, but during revisions she said that the majority of the words she wrote during NaNoWriMo


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[Assistant] It's okay to rest sometimes, and being mad at yourself for that doesn't help you. Instead, celebrate yourself for how far you've come.


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[Assistant] Another great success story is With the Fire on High by Elizabeth Acevado. So she started this book in NaNoWriMo 2013 and admits that she didn't really have much hope for it, she was really just doing it as a way to practice her writing.


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[Assistant] You do not have to end up with a published book for your NaNoWriMo to have been a massive success. But this is just a really nice anecdote to show you never know what might happen when you give something a go.


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[Assistant] Possibly the most impressive NaNoWriMo feat is that Marissa Mayer wrote three books in the Lunar Chronicles during NaNoWriMo. She wrote Cinder, Scarlett, and Gress


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[Assistant] If Marissa Mayer can write three books in NaNoWriMo, there is hope for all of us to write one. And then I've just got a few last examples of books that weren't written in NaNoWriMo specifically, but were written incredibly fast, so should still give you some motivation. The first is Crazy Rich Asians by Kevin Kwan.


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[Assistant] So Kevin Kwan was approached by an agent who said that they loved his unfinished manuscript and asked if he could have the rest finished within a month.


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[Assistant] Kevin Kwan confidently said yes, not admitting that he was only halfway through. So he ended up having to write 50,000 words in a month, which is the exact same goal that NaNoWriMo gives you, and he smashed it. It's now a best-selling novel and a hit film.


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[Assistant] On the Road by Jack Kerouac was written in just three weeks. So Jack Kerouac would type very very fast and he hated being interrupted, even just to change the paper in his typewriter. So before he started writing he used to tape together continuous sheets of paper to make a roll about 120 feet long.


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[Assistant] was written in just three days according to the legend. So legend has it that Stevenson was desperately ill with tuberculosis and very heavily drugged with medicinal cocaine and sat at his desk in a fever and just would not stop writing for three days straight.


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[Assistant] The fastest book writing story I have heard so far while researching this is that it only took John Boyne two and a half days to write The Boy in the Striped Pajamas. He did do quite a lot of planning beforehand, but once he started writing it only took him two and a half days to get the words on paper, barely stopping to eat or sleep.


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[Assistant] Butterflies in our stomach are basically caused by our autonomic nervous system, or ANS.


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[Assistant] This means, it redirects blood from other parts of the body to mostly our hands and legs, so that they get sufficient oxygen and nutrients and thus, help us fight or flight.


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[Assistant] On hot day, the land heats the layers of air closer to it. However, as we move higher, the layers of air get relatively cooler.


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[Assistant] Thus, the hot lower layers of air near the ground form rarer media and cold upper layers form denser media.


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[Assistant] Hence, the reflection of blue sky appears on the ground, and our brain thinks that there is water, thus causing a mirage. Topic, rain. Huh?


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[Assistant] Maybe it applies a special perfume. Nah. Rain is just water and water doesn't have any smell. Yeah dude, so what's that smell?


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[Assistant] Thus reducing competition for water.


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[Assistant] Whereas, the actinomycetes produce a chemical called geosmin. Now when rain hits the ground,


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[Assistant] Why do my eyes glow red in photos? Because there is a devil hidden in you. Oh, stop bluffing!


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[Assistant] In bright light, the iris contracts making the pupils smaller, thus allowing less light to enter into our eyes.


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[Assistant] In dark, the iris relaxes making the pupil larger, thus allowing more light to enter and also exposing the blood vessels in our eyes. Hence, when we take a photo in such a dark environment, the flash of light from the camera floods into our eyes at once.


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[Assistant] Some of this light gets reflected from the blood vessels onto the camera before our iris can contract. Making our eyes glow red in photos.


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[Assistant] Why smoking makes people look old? So that we look more experienced and intelligent? Nah. Smoking makes people look old because things like cigarettes contain nicotine. Nicotine is a vasoconstrictor which means it narrows our blood vessels, restricting the blood supply.


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[Assistant] Also, when we smoke we purse our lips and squint our eyes. Regularly repeating these actions may also cause wrinkles in our lips and around our eyes. In this way, smoking makes our skin dry, saggy and wrinkled, thus making us look old.


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[Assistant] Anoushka and I, we are looking after the green mango and papaya salad. We need about 15 kilos. It's a lot of work.


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[Assistant] No, what's this dressing for? These hands are waiting for plates! What's going on?


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[Assistant] The robe was in a room that didn't get burned at all. But it's not there anymore.


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[Assistant] You really don't know where the robe is. No.


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[Assistant] The head priest ran away last night. He didn't have it with him.


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[Assistant] From the city to the sea and across this great sunshine state.


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[Assistant] That is really f***ing good, isn't it? An incredible impact. I love it. I am absolutely celebrating right now.


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[Assistant] The grand prize for the winner of the country's biggest cooking competition. A monthly column in Australia's leading premium food magazine, Delicious.


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[Assistant] Push myself today to be able to do this up a beautiful day.


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[Assistant] Half an hour has gone and I haven't done my best ML and I need to cool down my best ML and roll my croquet as well. My god, time is flying.


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[Assistant] I'm rushing in. I just realised I make too much bechamel for that little amount of crab and I just mix it straight away without thinking. Oh shiiiit. I taste it and the ratio of the crab and the bechamel is not even close. I don't have anymore crab meat.


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[Assistant] I start to get really worried about my disk, but I just don't know what to do.


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[Assistant] And put the quail egg inside and then crumb it and I need to fry that.


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[Assistant] So much under pressure at the moment because time is flying. I'm freaking out. It's hardly any time left. I have to put my croquettes in the frying pan and make sure that they cook nice and golden.


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[Assistant] My croquet looks really good. It started to turn into a golden color and the coconut actually works really well. I'm hoping that judges will love it and it will get bested today.


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[Assistant] I'm really happy with my croquettes. It looks nice and golden. Oh, I'm so happy. Hoping that the judges will love it.


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[Assistant] Crab croquette with quail egg and peanut sauce.


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[Assistant] We are going to cook chili con can, served with rice, and we also gonna make buffalo chicken. We are cooking for so many people today, and if we are not doing well, then we will be in the pressure test, and I really don't want to be in the pressure test tomorrow. I have an hour to go, and I'm hoping that I'm gonna get things done.


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[Assistant] It would be easier to, uh, drop the rice, but we think that chili cong khan without rice, it's really not complete, so we're just gonna push ourselves today. My last chili cong khan is about to get in, so...


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[Assistant] As the diseases are going out, I actually feel really happy we finally made it happen today.


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[Assistant] Oh yea, Anishka. That's a lot of mouths to feed. A lot of mouths to feed.


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[Assistant] Uh, yeah, Tim looks a bit like Prince Harry. So, the plan is to use that to hopefully sell some food today.


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[Assistant] It's actually really fun today. I'm enjoying myself. We don't really get to usually talk to the people we're serving or have a bit of fun. So yea, that's really enjoyable.


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[Assistant] Work and job.


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[Assistant] DRIVE means driving.


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[Assistant] So, driver is a driver.


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[Assistant] Worker, W-O-R-K-E-R. Worker, W-O-R-K-E-R. Worker, W-O-R-K-E-R.


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[Assistant] Waiter 服务员 WAITER 购资法


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[Assistant] W-A-I-T, wait, W-A-I-T, wait, W-A-I-T, wait, W-A-I-T, wait, W-A-I-T, wait,


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[Assistant] singer singer singer singer singer singer singer singer singer


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[Assistant] Xue sheng, s t u d e n t.


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[Assistant] So, student.


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[Assistant] Go 词法, Teach 是教的语。


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[Assistant] H-E-A-D-T-E-A-C-H-E-R


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[Assistant] Soldier, shibin, junren, s-o-l-d-i-e-r


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[Assistant] So uhm, uh, uuuh.


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[Assistant] Di is 顶天立地的地的拼. 一二表示人.


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[Assistant] So uhm, uh, uuuh.


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[Assistant] So uhm, uuuh.


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[Assistant] So, soldier is soldier.


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[Assistant] Reporter. Reporter. Reporter. Reporter.


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[Assistant] 我们学了很多有关职业的单词,那如果想问对方的职业,我们要怎么说呢?


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[Assistant] What is your job?


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[Assistant] What's your job?


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[Assistant] 我们也可以把 hey 子所写成 hey 子,把 she 子所写成 she 子。比如,她的工作是什么?


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[Assistant] Okay, uh, uh, uh, uh, uh, uh.


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[Assistant] 在家职业表示他是他是具体的人民是什么什么职业


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


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[Assistant] 我们还可以把your变成hase。


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[Assistant] What's his, her, job?


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[Assistant] For example, what is Nini's job? She is a reporter.


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[Assistant] Alright, so for September, I will of course be reading for the Dark Academics Book Club again. This time, the book pick was Carolyn's.


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[Assistant] And there he has to deal with some feelings for another boy. They both do, and it's about their relationship, but also Maurice growing into society. So really excited for this one. This is my first Forster as well. So if you'd like to join, please feel free.


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[Assistant] This is a pick that I know nothing about, but I'll be defending Dickens, I'll be arguing in favor of the book this time, so I'm really, really excited.


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[Assistant] Alright, so after getting my school pics out of the way, which was good, and I was really happy to already have some on my shelves, I wrote down what I'm currently reading, and for this whole video, I think, pretty much for the whole thing, I keep calling it Tokyo Ever After.


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[Assistant] Because I just tried to read the book, Tokyo Abderrafter, but the actual book I'm talking about in this video is from little Tokyo with love, so...


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[Assistant] Better than England, I guess, but there's also a lot of problems in Utopia as well.


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[Assistant] The world from which the ancestors of its audience had come to England. So we are following Beowulf, who is the name of the warrior. Uhm, he goes over, he crosses the sea, and he makes it to this other kingdom, this other place, this other palace, whatever you'd like to call it, this other dominion.


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[Assistant] So interesting, uhm, just talking about monsters and stuff, which I know is explicitly what we're gonna be talking about in class, monstrosity as well. Uhm, so, just so interested to pick this back up and...


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[Assistant] Yes, just bleakness, grayness everywhere should be a good time, but I'm not going to talk too much about this now, uhm, just another Shakespeare play.


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[Assistant] Vein problem or something. Anyway, uhm, I hope you guys are doing well. If you're going back to school, I'd love to know what you're studying or if you're just doing something new this September. If you're doing something old, I'd just love to hear what you guys are doing. It's so interesting to me, so.


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[Assistant] I'm really happy that I'm in the lead at this point in time because I know I have to fill it and pin bone one fish and that's gonna take the longest time.


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[Assistant] My place in the competition is definitely riding on making this perfect. James's example was perfect and I need mine to be like that.


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[Assistant] I feel the snapper and when I take the fillet off I realize I've been too heavy handed and the flesh doesn't look great.


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[Assistant] It's a balance between making your seafood look perfect and also making sure you have it done in time. I'm gonna do another fillet and I'll be definitely more careful this time.


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[Assistant] My bugs are done and I'm really happy with how they're looking, but now I need to go back and fix my fish fillet. The judges are looking for perfection and I hope I can get it done in time.


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[Assistant] As the judges go past I play and I'm just pleading in my head, just please, please, please just like what I've done. It's neat. Bugs are looking great. Bugs are really good.


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[Assistant] I see the judges check Christina's and then come back to mine. You look at that and then you look at that, that's rough round.


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[Assistant] Round two is somewhere I don't wanna be, however, I'm gonna cook my heart out and try and make an amazing bit of food.


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[Assistant] But we also have to cook the seafood from round one, and I'm cooking prawns. After yesterday, the pressure is huge.


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[Assistant] For me, I know I can cook a good prawn, but this is pressure and I need to redeem myself.


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[Assistant] I'm being super careful with these prawns. I know they're probably gonna be one of the major things they're gonna judge me on this platter. It's running down to this prawn and myself.


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[Assistant] Exactly right. I need to make sure these prawns are perfect.


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[Assistant] If I don't do them well today, you know, you might as well pin me to the wall and I'll be going home for sure because I cannot stuff them up twice.


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[Assistant] The mistake was that I did too many ones and I didn't focus on one brawn and they give it justice. So my idea here would be to do exactly that. Just do four beautiful brawns. Exactly right. Okay, let's go.


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[Assistant] Yesterday's challenge was definitely a disappointment for me in the prawns situation. But today it's a new day, it's a new day for me to perform.


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[Assistant] My idea for the seafood platter is to go down the Southeast Asian route. I'm familiar with the flavours, and I think they're bold and beautiful, and I think it's something that the judges are gonna love.


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[Assistant] I've created a tom yum soup and it's going to be the base of my crab and yabbies. But it needs to create flavour before I can cook the yabbies and the crab in it.


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[Assistant] I feel as though that I've done quite a lot already, but I really haven't gone on to cooking my seafood yet and that's the main part of the challenge.


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[Assistant] Yeah, time is running out. The blue stew is an adder of five to seven minutes. The oysters are raw, the snapper's raw. So as long as all my elements are done, then I know my cooking time should be quick. You gotta go.


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[Assistant] My tom yum is smelling amazing. It's now time to put my blue swimmer crab and red claw in it to cook.


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[Assistant] This soup food is divine, you can tell how fresh it is. I'm really excited to be using it today.


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[Assistant] Today, I'm doing a Thai-inspired seafood platter. It's smelling amazing. It's smelling bright and vibrant flavors of Thailand. Ten minutes to go. All my seafood elements are ready.


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[Assistant] I've made my sources, there's a numjam and a tom yum mayo. But I've left the prawns to last, it's gonna be the prawns vs me. I need to make sure they're perfect. If this goes wrong...


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[Assistant] Yeah, look, I hate the word redemption because if you stuff it up it's even worse than what it was the first time. But, I know how to cook a prawn. It's, it really frustrates me that I didn't know how to cook a prawn that day. But hopefully, that's what I'll produce today.


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[Assistant] Walking the planet to the judges, I look at my prawns and I'm hoping they cook perfectly.


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[Assistant] I thought they came out nicely translucent on the top. Uh, it's all about resting time as well, which I...


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[Assistant] Completely forgot about last time and I think that's what really undid me. So I hope that the resting time still did it proud. Alright.


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[Assistant] I'm going to be making the lamb loin with a burnt butter and leek parsnip puree. I'm doing a smoked Greek yogurt with lemon in it and I'm going to make a Brussels sprout slaw with a lemon vinaigrette.


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[Assistant] Growing up, my parents would throw lots of dinner parties all the time.


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[Assistant] They'll just cook some lamb and some veggies.


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[Assistant] The first thing I start prepping is my lamb. I get a knife and slice along the ribs to remove that loin piece and take off any sinew or excess fat. I'm adding rosemary salt to the lamb.


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[Assistant] Having it in this form will help build the dish up a little bit more.


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[Assistant] I want mine to be cooked perfectly, simple, banging flavors. I want it to be a balance of luxurious and fresh and vibrant.


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[Assistant] And then I'm smoking the puree because I want to bring a bit of smokiness into the dish. It's all the little touches that are gonna get me over the line and be in the running to get tasted.


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[Assistant] My lamb's in the oven and my parsnip and leek puree is done. I just need to move on to my Brussels sprout slaw.


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[Assistant] The Brussels sprouts law is to bring a bit of freshness to the dish and a little bit of, you know, zinginess, acidity and crunch. So what I'm gonna do is combine the Brussels sprouts, Greek yoghurt, lemon zest, a little bit of juice and a little bit of extra virgin olive oil.


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[Assistant] I'm the only one I think that is not cooking their Brussels sprouts, so it could be a little bit of a risk. But I want to stand out.


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[Assistant] I'm really loving the colours and textures in my dish. I'm excited.


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[Assistant] Lamb loin with parsnip and leek puree, fresh Brussels sprouts slaw and crispy parsnip chips.


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[Assistant] Simon produced a great dish, so I'm really happy for him that he got that top spot. I know that the judges were happy with my dish and so was I, so I just need to go in to the next cook more determined.


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[Assistant] I definitely want to be in the top positions today. I just missed out of getting that top spot and uhm, I just need to bring it home so that I can cook for immunity again. I'm looking at the quail and at the mud crab and I'm so torn between them both.


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[Assistant] Being from Queensland, you know, we know that mud crabs are the king of the crab.


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[Assistant] But I'm feeling like the beautiful delicate little quails might be the best option. For the biggies.


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[Assistant] I love quail, it's extra juicy and it's got so much flavour if cooked in the right way.


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[Assistant] And I'm getting these quail breasts into the vac seal bags, ready for sous ving. Tessa? Hello? Yes, I chose quail.


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[Assistant] I'm gonna be doing, uhm, sous vide quail breasts, uhm, and I'm doing a date and orange with a mild curry flavour jus, uhm, and I'm going to be doing, uhm, some fennel notes and some


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[Assistant] I have, but I just wanna, you know, show a bit of technique. Yeah.


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[Assistant] I'm just second guessing whether this is the best way to showcase a whole ingredient challenge.


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[Assistant] I think I might scrap it and do chili crab. I don't know.


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[Assistant] I just keep thinking about that mug crab that I saw at the beginning and...


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[Assistant] I'm thinking about changing my entire dish because I don't think I'm utilizing the whole quail as the judges would like. Am I really going to scrap this quail? I'm worrying about it, I'm meant to be cooking.


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[Assistant] If I don't make a decision right now on what I'm gonna do going forward in this cook, I'll definitely be in the bottom. 45 minutes to go. I'm gonna scrap it. Okay. Alright.


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[Assistant] I decide I'm going to scrap what I'm doing and I've got 45 minutes. I can run and grab that mud crab. And I know that I can quickly make a beautiful chili sauce and do a chili mud crab. I'm thinking chili crab is delicious. So why not just utilize that beautiful ingredient?


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[Assistant] I feel so much happier now that I have that mud crab. I'm wanting it to be super hot, super sweet, salty, sour, all the good things. And I'm hoping it gets me in those top three.


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[Assistant] I'm frying off the chilli paste in the wok and it's smelling beautiful and fragrant, nice and spicy. I'm smelling that chilli straight away.


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[Assistant] I know that George is like a little bit more sensitive to the heat, but I even think I could probably add a little bit more in.


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[Assistant] I've got my crab in the bowl. I'm pouring some of the sauce over. I'll serve some of it on the side, just so that when the judges take a bit of the flesh out, they can have a little bit of extra sauce.


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[Assistant] I've used a lot of chilli. Uhm, I hope it's not too much for you guys. Uhm, but I just figure, you know, it's chilli crab, it's gotta be pretty punchy, so.


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[Assistant] Sandeep, how's your confidence? Hoping to put up a childhood memory of mine, which is going out with my dad for a banana split ice cream.


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[Assistant] You gotta take breakfast cereal and make a dessert out of it. Well, that doesn't happen every day, does it?


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[Assistant] I feel like I'm eating one this year. But! I'll eat what?


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[Assistant] If you have grey skies, you just kind of see like this broad grey in front of you.


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[Assistant] So for the pilot, it would be very easy to crash the helicopter. Depend on the situation.


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[Assistant] The light is flat, so we can't see the bumps in the snow. You know, am I 10 feet off the ground, am I 15 feet, am I 30 feet?


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[Assistant] At the end of the day, you're not in control of the environment. The only thing you're in control of is where you put yourself in the environment. So if the forecast is bad, there's nothing you can do.


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[Assistant] Both of us are pretty average in desserts. But Simon knows this dish so I'll let him take the lead.


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[Assistant] I've never heard of this dish. Simon, spell the dish for us.


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[Assistant] The biggest thing that I'm worried about, meringues not being similar or our crumpets not being similar. Those are the elements that could go wrong here.


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[Assistant] The creme pat is done. The meringue is drying out in the oven. The almonds are toasting.


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[Assistant] Yes there was. We had some crown rules. We thought that we'd only talk in weights and not volumes.


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[Assistant] We wanted to go a little bit of an East meets West flavour. So we decided to have vanilla as well as cardamom. And an eating mess is beautiful because it's messy. It's meant to be like that.


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[Assistant] I'm not as hard as you, mate.


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[Assistant] Simon? Yea? Give your creme fat a shake in the freezer, please. Yep.


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[Assistant] My pathway is in a blast chiller and my sorbet is churning.


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[Assistant] It's time for me to move to the cornflakes and give them as much love as I can, so I need to honey glaze them.


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[Assistant] I'm going to put them in a beetroot juice and crisp them up in an oven. And I think it's a great idea.


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[Assistant] The raspberry and beetroot combination is just so really delicious.


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[Assistant] I put the sorbet on top. I take out the cornflakes chips.


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[Assistant] I made goat's cheese parfait, beetroot and raspberry sorbet.


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[Assistant] Honey glazed corn flakes. Some of the corn flakes are bitter juiced and crisped up.


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[Assistant] I'm glad that thinking outside of books paid off for me. Yeah, it's, it feels great.


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[Assistant] Yep. Sounds good, guys. Well, at least we know they're here. Over.


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[Assistant] We're trying to pick up a bit of speed here because of the conditions, but I can't see much ahead anymore.


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[Assistant] Imagine going into the final half with this baby.


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[Assistant] Today will take place over two rounds. In round one, you'll cook against each other. Win round one, you go into round two, you compete against a professional, a top chef. Beat the professional.


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[Assistant] But it's just got a little extra bling here in this beautiful sunshine, hasn't it? You want this today, guys.


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[Assistant] And you work so hard, I mean, out of everyone, there's so much prep going on here. Filleting fish, preparing noodles, making broth, preparing all the vegetables. But that broth sensation.


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[Assistant] Carrots, ginger, they're a great combination. You've done a good job to take that crusty end off, which we all love. I'd happily eat all of it. Thank you.


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[Assistant] The broth for me is a hero and it's just wonderful. It's full of flavour and it's actually just warming and delicious and there's just a little hum of ginger. Well done.


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[Assistant] A five iconic Queensland ingredients. You then get to choose one of those ingredients to cook with. Anoushka, whatever you pick comes off the table. Ben can't cook with that ingredient.


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[Assistant] We're gonna put the closhers back on them. When Ben comes out of the storeroom, he will have to pick one of those closhed ingredients.


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[Assistant] Ben, it's time for Anushka to pick, and it's time for you to head to the store room. Good luck. Good luck.


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[Assistant] Enough, but restrained. It's really delicious. I'm treating the fish in that way. He's lovely. That is a really top notch.


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[Assistant] So, round one, it's all about one of Queensland's finest ingredients.


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[Assistant] If you've ever cooked with ginger, and I'm sure that you all have, chances are you've used at some point ginger from the Sunshine Coast.


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[Assistant] 75% of all the ginger grown in Australia comes from this area. So today we want you to bring us a dish sweet or savoury zinging with ginger.


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[Assistant] And we've also loaded the pantry with every imaginable ginger product you can find. So loads of gingery goodness to ginger up your food.


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[Assistant] You know the deal, best dish, round two, face off against the top chef, beat that chef!


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[Assistant] You give Billy a first win, you take the pin out of George's pocket, and you go home with a tiny little bit of extra baggage. Baggage that could help you get all the way to the finals.


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[Assistant] What's the dish? So the dish is gonna be, uhm, Balmain Bugs Poached in Butter. I don't think they're Balmain Bugs, mate.


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[Assistant] How dark and delicious that was.


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[Assistant] I mean you've obviously made this recipe before, and this is an example of when that trusted friend of a recipe goes wrong because you're under pressure.


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[Assistant] You bought us a proper Queensland dumpling. You bought us the Marrone's prop, the Bronco's prop. It's all about that nuggety sturdiness. An incredible impact. I love it. I think it's a really good dish.


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[Assistant] Tricky in some ways, and there were little flaws that let some of you down.


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[Assistant] And for us, there's one dish that had it all. It had the flavor of ginger. It had great technique. It was above all an amazing dish. That dish belonged to you.


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[Assistant] Tricky in some ways. And there were little flaws that let some of you down. And for us, there's one dish that had it all. It had the flavor of ginger. It had great technique. It was, above all, an amazing dish. That dish belonged to you. And there you go. Well done.


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[Assistant] Anoushka, congratulations, one step closer to that pin.


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[Assistant] Now all that stands between you and it is, what are Queensland's best chefs?


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[Assistant] We absolutely love his food. It's food that's driven by really big, bold flavours.


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[Assistant] He was head chef at Cha Cha Cha and it was named best steak restaurant in Australia. And then he got kind of a bit cooler, a bit hipper. And he opened Gerard's Bistro. Which won a hat in year one.


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[Assistant] Took out the title of hottest restaurant in Queensland and won it second hand.


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[Assistant] He is about to open a brand spanking new restaurant called 22 Agnes. Please welcome Ben Williamson.


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[Assistant] Ben, thank you so much for joining us. Anoushka, as you've heard, Ben is one of Queensland's heavy hitters. But Anoushka also is no slouch in the kitchen. She can cook sweet, she can cook savoury. So, she might be small, but she's mighty.


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[Assistant] Five iconic Queensland ingredients. One iconic Queensland chef. And one little MasterChef contestant.


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[Assistant] There's something in the air about Queensland Week. This is the Golden State. This is the Sunshine State. This is the place for a pint to go.


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[Assistant] And that's, and that's alright. If pineapple is the core ingredient, that's a pineapple cake. He's getting very close.


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[Assistant] This is a lovely cake. It's a most sponge cake. With layers. It's got some cream on the top. It's got pineapple. And it's got a bit of a surprise on the curd in the middle.


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[Assistant] Delicious is a given, but then at that point, you know, make it look different, make it look spectacular, let it come to the table, you go, wow, that's amazing. It's a great choice of ingredient, but a missed opportunity.


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[Assistant] An assured performance, and we especially love the way you made that lemon myrtle hum through the whole dish.


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[Assistant] Wonderful work, Ben. Congratulations. Thank you very much. Glad you enjoyed.


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[Assistant] A grand total of 25 for you, and that means no pin.


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[Assistant] And we ate really well, so we're really happy. We can't wait to get to Brisbane. I know that 22 Agnes is going to be an absolute smash. At this point, au revoir, à bientôt. Is that what you say in Queensland? Sure.


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[Assistant] The first thing I get onto is my broth. I start off with a beautiful vegetable-based stock. Add in a little bit of the Shaoxing, some light soy, sesame oil, some dried shiitake, and add in a whole lot of aromats like chilli, garlic, a lot of ginger, and some spring onions.


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[Assistant] I checked the fish in the oven and I can see that the centre of it's still a little bit raw. Come on.


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[Assistant] I don't want to be putting up just a broth and noodle dish today. The fish is a huge element of this dish.


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[Assistant] It will mean it will come down to the last minute and if it's not quite right or it doesn't work out, it's not gonna be the winning dish.


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[Assistant] With five minutes to go, I grab my fish out of the oven. I open up that parcel and it smells absolutely amazing. I just check the fish. Perfect. It looks beautiful.


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[Assistant] Good to see you're all so focused! You wanna be! You want that fin! 45 minutes to go, come on!


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[Assistant] They all set off to impress the man of the moment.


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[Assistant] Next time, an immunity challenge with a sweet reward.


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[Assistant] Though, with their way to the perfect ice cream cone.


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[Assistant] Come on, pick up the pace! It's like Willy Wonka gone mad. Who will be the first to top ten? It's really delicious.


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[Assistant] This is so good, just the layers when you bite into it, so many layers.


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[Assistant] The layers have to be perfect and it has to be that definition between all of the roles. And all of these little things are really going to play into whether or not I stay or go home.


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[Assistant] When I go to read the instructions for the dough, I'm thinking I've got to read it as quickly as possible.


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[Assistant] Everyone knows cooking desserts is definitely a strength of mine, but I've never cooked croissants before.


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[Assistant] My plan today is to work as quickly as possible because I do not want to go home and sweep away. Look at that dough. The first thing I do is get this dough into a rectangle. It's got to be so precise. I've got to get this perfect. 230 millimeters wide.


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[Assistant] It's time to get my butter out, place it in the middle and start the folding.


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[Assistant] The first folds has got to be a book fold. I put my butter in the middle of the dough and I fold the two ends in.


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[Assistant] I think I'm doing pretty well. I've done my first fold, so I just need to get on to my second fold.


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[Assistant] For my second vault, I'm doing another book vault.


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[Assistant] I'm really frustrated at myself because I've done a book fold and I should have done a letter fold.


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[Assistant] It's in the back of my mind that the whole time that I'm rolling these croissants that I've still messed up that second fold and that my croissants may not rise overnight.


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[Assistant] I'm just really angry with myself because whatever I do tomorrow in that next court, it's still not even gonna help me and I think that's what's really disappointing me right now.


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[Assistant] Uhm, yeaah, really disappointed right now. I probably should have concentrated a bit more reading that recipe on the second turn. I think that mistake could send me home.


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[Assistant] Yesterday I made a mistake with the fold in my dough. If I want to stay in this competition, I need to nail everything today.


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[Assistant] When Kate tells me I've nailed it, I'm just so happy. Look what you made, mate. Be proud of yourself.


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[Assistant] Just gotta brush them and now get them into the oven and get them cooking. Kate's croissant. Like, if you look at it, it's golden.


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[Assistant] I'm really happy with the way my croissants are looking when they're out of the oven. Derek, happy with the colour? Happy with the colour, not so much from these two. Definitely won't be using those.


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[Assistant] Yesterday I couldn't follow these recipes to the exact tea, but today I can make sure that I follow every single step.


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[Assistant] Once I've finished the chocolate, Ongla is now time to start on my cherry jam.


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[Assistant] The cherry jam that goes in the middle of the croissant, this is definitely the part that gives it that Black Forest flavour.


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[Assistant] I blitz up 150 grams of cherries and I put them into a pot. I have puree, caster sugar and a vanilla pod.


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[Assistant] I'm being really precise with all the measurements. I need to nail everything today and I need to have it down to the exact gram, making sure that it's perfect.


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[Assistant] Got the cherry jam on, gonna simmer it for about 30 minutes.


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[Assistant] My plan today is to work as quickly as possible because I do not want to fall behind. For the frangipane, I start combining brown sugar and butter.


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[Assistant] I'm trying to mix my butter and sugar together and they're just not combining.


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[Assistant] I read my recipe again, I've used the wrong attachment to mix these two. Wrong attachment. The paddle, not the whisk.


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[Assistant] Get this done, cut the cross on, get them in, yeaah. I'm really just trying to push myself, but I've still got so many elements to do.


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[Assistant] Chop, chop. Start cutting your croissant. Yes, Garry. I just need to choose the best ones.


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[Assistant] Right now I know I've got to work even quicker because I don't want to leave cut side down. Top 10 is goal that I've set for myself in such a long time.


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[Assistant] I finally get my croissants back in the oven. I related a motor and the rest of my elements.


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[Assistant] I'm really behind. I'm starting to melt my chocolate so I can temper it.


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[Assistant] I'm trying everything to get it down to 31 degrees, I just still won't go down. It's at 40.


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[Assistant] Finally get my temperature down, but I'm hoping my tempered chocolate's gonna set because I'm running out of time. So I get it into the fridge to chill.


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[Assistant] One minute left, I start piping the cream around the edge. My hands are shaking as this is happening and I'm so nervous that I'm not gonna do this right.


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[Assistant] I'm completely flustered, but gotta get this tempered chocolate on, I'm running out of time.


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[Assistant] This tempered chocolate still melted. I can't put this on. This is another disaster. Don't give up.


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[Assistant] If I'm not getting that tempered chocolate onto the croissant, might be in a bit of strife here.


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[Assistant] I don't know if I'm safe yesterday. Not getting that second fold right, that worries me.


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[Assistant] I'm really worried that I haven't done this croissant right. I messed up the fold yesterday, which may affect the inside of the croissant. And I also don't have the tempered chocolate on the top.


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[Assistant] I'm really worried that I messed up the fold yesterday, which may affect the inside of the croissant. And I also don't have the tempered chocolate on the top.


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[Assistant] Yeah, I was a bit frustrated in myself because uhm, in the second fold it was meant to be in a letter fold.


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[Assistant] We can only do so much with the windows of hours that they give us.


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[Assistant] I mean there's dry docs that have months to do these jobs and we just have overnight. There's a few spots that we're a little worried about but we do the best with the time that we have.


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[Assistant] Time's flown, but just been practicing at home and ready to get sucked into it today.


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[Assistant] I see the beef, Philip. You beauty. You're gonna love this one. Miso. Miso. It's my lucky day. Bacon.


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[Assistant] We've got 60 minutes to pair a protein with another ingredient. It's great to see everyone, but gotta stay focused. This is MasterChef, baby. We're back. Second chance.


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[Assistant] I only left last week, but I've just been at home, just practicing flat out, morning, noon and night. Nice Tim. I love my wife Abby and it was, it was great to be home with her, but uhm.


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[Assistant] She's fine. If I get back in. Miso and? Miso and the beef fillet. Combination of the, of mushrooms, steak, caramelised onions and the miso butter. They're big flavours but that's what I'm all about. Big in your face flavours.


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[Assistant] Thank you. Before I left, I lost a bit of confidence. Wasn't putting up dishes that I was overly happy with. That's why I ended up going home. But today I'm focused and I'm gonna fight for it. I hope I can do it. I think yes, I can do it.


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[Assistant] To make the miso butter, I add some softened butter, mix in some chilli, some garlic, some fresh herbs, and some miso paste, and some Dijon mustard. Most flavourful butter you'll ever have in your life.


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[Assistant] I've got my parsnip puree on the go. I've got a, a miso herb twill on the go. The idea of the twill is to add a crunchy element that'll sit on top of the steak and make the dish look a bit more fancy. Go Tim.


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[Assistant] I love classic pub style food, like steak and mushrooms and mash, but that's not gonna cut it today. I've gotta elevate it to the max.


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[Assistant] That was a mezzo twill. I think I did it too thick, so I'm just gonna do it a bit thinner.


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[Assistant] That's gonna add the wow factor to the dish that I need today.


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[Assistant] It's not setting in the pan properly. I'm trying to get it out of the pan and it's just falling apart. Uh, yeah, it's getting frustrating.


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[Assistant] I need to have it perfect today, otherwise I've blew my chance.


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[Assistant] Starting to consider the time a bit. I haven't looked at my steak yet, so that needs to be my next job. This beef is beautiful, I feel it. I want it cooked rare today. Normally you might cook it medium rare. I love eating my steak rare and I know the judges do too, but there's still a fine line between having the beef cooked beautifully or still mooing.


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[Assistant] I just want this dish to prove that I belong here and wasn't ready to go home and that, um, I can put up a great dish that the judges love.


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[Assistant] I haven't left myself with a lot of time, so it's gonna be down to the wire.


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[Assistant] I'm, I'm nervous. This is it. There's no more second chances. If that steak isn't cooked perfectly, I'm going back to Ballarat.


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[Assistant] And what's your dish? I've made steak and mushrooms with a parsnip puree and miso butter.


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[Assistant] Crispy skin duck breast with a pork sauce, doing carrots a few different ways with the caraway seeds.


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[Assistant] So I've made crispy skin duck breast with carrot three ways and a pork chou.


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[Assistant] Filling go my baskets for hundreds of people.


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[Assistant] With the Queen of the Garden to guide them.


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[Assistant] So whoever makes it back in today is really gonna have to impress at the tasting.


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[Assistant] Today I'm making the hummus and I'm starting to get a little bit worried. Why are you not finding the glue?


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[Assistant] Like just plain water. Yeah, plain water. I've made this a million times at home before and it's never done this.


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[Assistant] So there's absolutely no excuse for me not getting this right. Not having a good day today.


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[Assistant] As a team player, I should already be finished this and be helping other people do their jobs. I'm doing such a simple task and I don't know why it's not working together.


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[Assistant] I know I'm spending an embarrassing amount of time on these homos.


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[Assistant] This is something I do all the time and I'm actually really embarrassed right now.


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[Assistant] We're about to feed a whole lot of people and I don't want to feed them something that's not good, so I'm working on it. So I decide to put it in the lender.


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[Assistant] So now I need to add some flavour to it in a different way. So I decide to make a mix that goes on the top.


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[Assistant] Alright, let's do this. So, chargrilled capsicum, some lemon rind, some black olives and some parsley.


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[Assistant] So we're just going to fire the motors up without the props to make sure that it's all running.


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[Assistant] We can use this footage to look at body size of these whales.


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[Assistant] Typically we usually fly them in warmer climates. This is the first time we've been in Antarctica flying in these colder conditions.


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[Assistant] Is the loader working alright? Yeaah, it seems to be fine. Good. How's your feed in this distance? It's good.


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[Assistant] We'll take one of our vessels within the frame with the whale. That allows us to scale the size of the whale to the boat. And that will allow us to get us direct measurements of how big the whale is.


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[Assistant] Some rolls. Sixty minutes to bring us a delicious dish using at least one ingredient from that mystery box.


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[Assistant] Plus, you're able to use all those ingredients in the staples box under your bench. Flour, sugar, eggs, butter, cream, milk, and vinegar.


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[Assistant] I can think of a lot of recipes. I'll make meatballs. Oh, but I don't have any bread or anything to lighten them.


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[Assistant] I might make a pasta. Oh, I've got no cheese. I might use some of the salmon, but I've got no lemon. So it's a weird one. The most familiar ingredients they've seen in the mystery box, but actually one of the hardest ingredients to meld the flavours together. To put up a delicious dish, I think the danger is you're going to find stuff missing in so many of those composition dishes.


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[Assistant] How's our little broth going? Broth's going well. I want to finish it off with some coconut cream. Try, try, try. How much flavour's in there?


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[Assistant] A lot of the dishes, they're gonna now throw coconut milk in them. They're gonna lose the freshness, they're gonna lose the acidity. I reckon you've got ten great dishes and everything will come together, will fall apart, probably in those last three minutes.


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[Assistant] Deliciousness is a function of flavor times texture.


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[Assistant] And with that crispy skin, the tempura skin and all that sweet, sour, saltiness going in the salsa, it's absolutely delicious. The roll continues.


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[Assistant] Derek. Aye. Good man. Perfect, perfect, perfect.


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[Assistant] This is a really clean dish that still has bags of flavor.


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[Assistant] That kind of tomato hit in the broth to make it super delicious. And the coriander oil. Taste the coriander rather than the oil. The toastiness of the salmon with the noodles is delicious.


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[Assistant] You've done so much in your 60 minutes. Last week, I think we thought you'd smash dessert, but you wobbled. You almost went home and I think dishes like this...


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[Assistant] Prove to us that you deserve to be in the top 10. You're back, baby. Keep it up.


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[Assistant] It's gonna be the battle of the broths and oils, isn't it? Personal taste is gonna come into play.


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[Assistant] Absolutely love the broth and you've out-brothed Derek for sure.


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[Assistant] Absolutely love the use of those noodles. You've taken them quite far, but when they start soaking up the broth they become spectacular.


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[Assistant] There's one thing in my mind that holds you back. I do love the toastiness of, of fried salmon. So...


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[Assistant] I'm torn between yours and Derek's dish.


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[Assistant] But either way, it's fantastic.


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[Assistant] You put up a spectacular dish. I know these two boys absolutely loved, so well done.


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[Assistant] Oh, what a way to kick off the best of the best week, and that's with some fantastic food. Not just from the three we tasted. Obviously, we walked around, we looked at all your dishes, and I reckon every one of those dishes, there was something that we absolutely loved.


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[Assistant] Australia will choose a different dish than the one we're going to choose. Wow.


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[Assistant] George does that. He puts both hands on the bench and leans forward. And that only happened with one dish today. It happened with yours, Nicole. You're the winner. Well done.


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[Assistant] Now this tomato sauce, Rosella, was actually first made a couple of kilometres from here in Carlton back in 1895. Oh wow. This amazing burst of the idea of making true Australian tomato sauces that are not ketchups.


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[Assistant] Black garlic, Vegemite. Yeah. Instantly I go, yeah, what a great idea. I think so too. Yeah. So I'm going to do a black garlic tomb. A tomb is obviously, it's that brilliant idea of emulsifying lots and lots of garlic with oil. Be really hot with garlic. It's a dangerous thing. You've just got to think about the best way to make the tomb. Especially for putting Vegemite in with it.


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[Assistant] That is why I love you Anushka. You just know that Baikob is the secret. And lots of people don't. High fiving us.


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[Assistant] I think Simon's idea with cauliflower and that black garlic too. Pleasure writing with it. Finally we're getting a vegan smokehouse dish. I know.


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[Assistant] We'll stay here and have your black pepper crab. I love it. I love the lightness of the broth. I love the fact you've got really big chunks of peppercorn in there. It'll bring a different heat to the chilli. The crab's super succulent, super sweet.


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[Assistant] There's not too much sauce. Sometimes in Singapore that can be like, it's really thick and heavy and people love that. They want their man too to slosh through it. But this is very much an Australian interpretation and I think it's a really good interpretation. So well done.


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[Assistant] The pastry itself is great. You've got some great layers there. It's just a matter of time in the oven. A really great concept, followed through well. Flavors work beautifully together. The G. Could have been amazing! Could have been the best!


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[Assistant] We're only looking for the best dish and you're not giving me the wrong. Which is great though, because today is not about the worst three dishes. For once, no pressure test, but this brittle is spectacularly good.


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[Assistant] You've got an awful lot of pasta in that bowl. An awful lot of flavour to coat it. You've got to be bolder. We use more vegma in this case.


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[Assistant] It's a really clever combination. One of those ones you go, oh, of course, makes perfect sense. I love the way you've used the leaves as well as using the little charry edge of the florets and the stalk. If this is all the food you're going to serve at your vegan smokehouse, we're all there.


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[Assistant] What I love, look, vanilla ice cream, Dunkin' the Milo, just like one of George's childhood guilty pleasures. There's twill, super thin, super crispy. I question whether I've ever seen a really good dish combining a mousse and an ice cream. Because that ice cream is so lovely and hard, I think you got one.


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[Assistant] I know you're trying to reference the Milo dinosaur. That ice cream which is wonderfully soft in the Milo is brilliant. I just think there are certain things that are really disappointing in life.


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[Assistant] You order pork and there's no crackle. You order donuts and there's not enough jam in them.


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[Assistant] And I think we're running into this territory of a really great dish let down by the custard in the doughnut. There's just not enough of it.


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[Assistant] Loads of stuff we loved in that tasting, so thank you very much indeed. It's great to see you lifting, you rising to the challenge that is being in the top ten. But of all those dishes, one stood out for us, not just for the flavour, not just for the technique, but for the brilliant way they managed to incorporate


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[Assistant] The iconic ingredient in a new and refreshing manner.


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[Assistant] So the winner of this invention test, the person joining Nicole in the immunity challenge, is... Simon!