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[Assistant] Gelatine may be in the cremeux. I think there's just a lot of issues with the actual recipe that he's, you know, putting his head.


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[Assistant] Ben's tough, lacking with a little bit of the execution. But Tim, some of your elements were not quite right.


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[Assistant] So let's get to the reason why we're out here. And that's fresh herbs.


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[Assistant] To the brim with gorgeous produce that's absolutely right for the picking.


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[Assistant] We love it when you guys come out here and pick stuff straight from the soil. It's the reason why we invest so much in having such an amazing garden for you to choose from.


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[Assistant] I know Maggie, you, like me, we've both got huge herb gardens. Yes. What do you love about herbs?


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[Assistant] Hearing the herbs, absolutely. Not just featuring them, hearing them. Cool. Off you go Simon, well done.


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[Assistant] I can see that you are trying to look to see what's behind us.


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[Assistant] Spices are wonderful because of how they can change up a dish.


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[Assistant] When people think of spices, immediately they think of, of ground up seeds, but spices are so much more. Think of galangal, ginger, cinnamon, mace.


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[Assistant] She took super care going through his muscles, picking out the beards, picking out only the plumpest muscle to put in the bowl.


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[Assistant] Maybe this is the moment when Christina suddenly stops dressing in black and starts showing her true colours, because that is an absolutely delicious play to food.


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[Assistant] There's no joy on the plate. You think, if I say to you, caramel pears, ginger cake, you go, that sounds joyous, that sounds a big cup of tea and a huge hurrah and it's all a bit, it's all a bit meagre.


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[Assistant] At least it's light, at least it's got some, uh, flavour. I reckon if you didn't know there was ginger in that cake, you wouldn't say it was ginger. I don't think the ginger is obvious at all, and that is an issue. Right, let's get the next issue.


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[Assistant] What a massive couple of days with Maggie Beer.


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[Assistant] And today, that dish belonged to you.


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[Assistant] It's a sort of dish you'd expect to find in a really great restaurant.


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[Assistant] Chapter 20, The Black Bear Spirit.


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[Assistant] Wukong glared at the two scared priests. The robe is gone? He cried. Where did it go?


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[Assistant] And put the iron bar back in his ear. The Tang monk looked at the two priests.


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[Assistant] Wukong leaped into the air and landed up in the mountains.


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[Assistant] Wukong chased the bear until they reached a cave entrance. The bear ran inside and slammed the door shut.


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[Assistant] Bukong pounded on the cave's door.


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[Assistant] The bear stepped out. He was holding a lance.


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[Assistant] He jabbed his lance at Wukong. Flang! The monkey blocked the lance with his iron bar.


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[Assistant] After an hour of fighting, the Black Wind King held up a hand.


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[Assistant] Wukong's jaw fell open. What?


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[Assistant] Before Wukong could say anything else, the bear ran back into his cave. The door slammed shut.


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[Assistant] It is the first time MasterChef has been to Queensland.


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[Assistant] We couldn't have picked a better spot, could we? Yes. It is the first time MasterChef has been to Queensland.


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[Assistant] And are we excited about this week? It is going to be spectacular.


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[Assistant] We love it up here. Number one for the climate. Number two for the produce. Great restaurants. Beautiful one day and perfect the next. Tessa, you're a local? Yes. For foodies in Brisbane. It has gone through the roof, hasn't it?


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[Assistant] But we're starting right here in Brisbane at the city's latest dining precinct at Howard Smith Wharfs. It looks bloody beautiful, doesn't it?


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[Assistant] To be honest, I probably would go coconut light cheese. Custards, panna cottas, puddings, that's where my brain's going.


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[Assistant] That's a bit of a challenge, isn't it? Individually the ingredients, sensational. Ah, stunning. But not a lot of fresh, crunchy, you know, vegetables. Not a lot of brightness. So, what are you doing?


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[Assistant] Right, just in time for the cracking of the coconut. What are you doing?


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[Assistant] And rely on pepper as a spice, and why not? Before chillies, there was always pepper, right? So, I like it. And we did say, didn't we? We go, I bet ya, Sandy takes the coconut, the crab and the pepper. Balance is what you've gotta get out of this, though. That's what I'm looking for.


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[Assistant] I think we were pleased that you just had a go at making croquettes. What did you call them?


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[Assistant] I think it's a great idea. I mean, it's certainly crispy and crunchy. I love the egg inside.


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[Assistant] It's going to be an interesting combo of flavours, this one.


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[Assistant] Actually, the fact that you put the lychee granita on, I'm thinking, mmm, not sure if that's gonna go. But actually, it's a refreshing element on the dish. I like the little pork crackling. Great. Thanks, Abbey. Thank you.


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[Assistant] That's quite clever. I think the idea of taking the quail eggs and frying them, they look cute, the pork belly's beautifully cooked.


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[Assistant] I think the crepes are good, I think the caramel's good, I think maybe it's just, you know, back to the drawing board in terms of thinking about how you eat it and what's most enjoyable about it. You put all the coconut ice cream on the spoon and smashed it, and really we've only eaten, you know, one third of the crepes if that's, but actually that's a smashing idea.


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[Assistant] It's just so monotone. The reason we liked it is because we went crab, coconut, peanut.


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[Assistant] That is really good, isn't it? Like really good. But the reason I love it is because it is beautifully cooked.


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[Assistant] I mean the texture of that blue summer crab is delicious. And the fact that what you're getting, lots of that peanut praline, not too sweet, and then also that chard and pickled coconut, it's great. Like texture-y, I think it's really


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[Assistant] This is how it's going to work. In teams of two, you'll each be taking over one of these food trucks. Each food truck is going to serve up a different cuisine.


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[Assistant] Go on. You've got two and a half hours to prep until service starts and then you'll have an hour and a half to serve as many diners as you can. One dish will be priced at five bucks and the other one at seven fifty.


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[Assistant] And this is the good thing. All the money raised will be donated to the charity Second Bite.


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[Assistant] Top teams. The team that cooks the best food.


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[Assistant] And the team that makes the most money.


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[Assistant] Now we're also looking for the team that does the least impressive job and the team that makes the least money.


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[Assistant] Two top teams going to this week's immunity challenge with Simon. Bottom two teams going to tomorrow's pressure test.


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[Assistant] Watching you from a distance make you one spring roll at a time, you kidding? You done a tester?


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[Assistant] Did it work? Yeah. Blown up? Is it big enough? Does it look great? It's looking pretty crispy.


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[Assistant] Yeah, it certainly gets the lips tingling, doesn't it? You know it's bad for you, but you can't stop. It's good stuff.


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[Assistant] It's not bulgogi, that's for sure. It's got nice, hot, kind of identifiable flavours. You know, what it misses is the kind of caramelisation that you get. You know, you want the smoke, you want the char, you want caramelisation. You don't get that. They've given it a red hot go. It's not, it's not a brilliant dish.


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[Assistant] So the green team, Tati and Sandeep, now they were in big, big trouble. So at least they got the dishes up.


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[Assistant] This is a red tape. Derek and Abby. Spring rolls. They look pretty good. And battered pork.


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[Assistant] Latin America still has more cord! Come on down! Listen up teams, you have one minute to go! Come on guys, are we here? We got one more cord. Two for one.


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[Assistant] Red team, blue team, well done. Good job. But not everybody did so well. We're also looking for the bottom team.


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[Assistant] To join Steph and Larissa in tomorrow's pressure test. That team is


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[Assistant] The four of you are going into tomorrow's pressure test.


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[Assistant] I'm feeling a huge amount of pressure to do well. I wanna show that being back in Brisbane has given me the inspiration to cook some awesome food, especially with some local produce.


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[Assistant] I'm twice cooking the quail eggs because I want them to be golden and crusty on the outside and then you cut them open and there's a beautiful soft yolk on the inside.


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[Assistant] I'm trying to peel my quail eggs and I keep breaking them.


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[Assistant] My god, I can't do it. It's not working properly. How long do we have left?


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[Assistant] This is the main part of my dish. I can't serve bacon and eggs without the egg. I keep breaking the little eggs. It's devastated.


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[Assistant] I'm trying to peel my fire legs and I keep breaking them and I'm scared I've got one more left. This is the main part of my dish. I can't serve bacon and eggs without the egg. My god, I can't do it.


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[Assistant] We're serving the peri peri chicken and chorizo. Thank you.


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[Assistant] And we had people coming back saying our food was delicious. So I'm going to take that as a positive and hope that we've done enough to stay out of the prejudice.


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[Assistant] It will be a week chock full of surprises. Please welcome, The One!


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[Assistant] The only kicking off with the cream of the crop.


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[Assistant] For some, it will be sweet success. Brings you in and wraps you up. Look at that delicacy.


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[Assistant] For others, this sweet week will take a sour turn. Are you ready to fall down the rabbit hole?


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[Assistant] Welcome back to Book Break! This video is going to be all about non-fiction books, but don't panic, I also find non-fiction can feel very scary and inaccessible sometimes, so this video is going to be all about super easy accessible non-fiction books that anyone can enjoy, and they are all fascinating.


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[Assistant] So this is Your Guide to Calling Out Racist Stereotypes. So this is a social justice book that covers a lot of the history of racism, it's full of really interesting and really heartbreaking statistics in here, but it's so engaging.


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[Assistant] Another really great visual one, this is a graphic novel, Persepolis by Majan Satyapi. So this is the story of her childhood in Iraq. As a teenager she actually left the country and lived in Europe,


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[Assistant] And later on she returned back to Iran. And so this book really covers that whole journey, the literal journey and also the emotional journey for her, the contradictions in her life between the various places that she's lived, between public life and private life in Iran. It's really honest, it's really raw, it's really funny at parts, it's very sad at parts. I really cannot recommend this one enough.


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[Assistant] Where younger people spend a lot of their time, so for example in schools. So it tackles questions like, what terms are acceptable now to refer to black people, and why has that changed over time?


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[Assistant] If the n-word is such a bad word, why do my black friends use it all the time? And so it's a very empathetic guide through those questions to say it's okay for young people to be asking these questions, in fact it's great to be asking these questions, it's an essential guide to being a better ally.


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[Assistant] This one's a really fun one, How Stella Learned to Talk by Christina Hunger. This is another one that I tore through in one day. This is the story of the world's first talking


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[Assistant] But then Christina got a dog, a puppy called Stella, and she started to think,


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[Assistant] Can I help my dog communicate? And that's exactly what she did. She created this board of buttons that her dog could press to ask for specific things that the dog needed.


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[Assistant] F is for food, talking about eating disorders and nutrition. L is for low, whether that's just feeling low, whether that's depression, postnatal depression. T is for therapy. And Z is for zero Fs, given the art of having high self esteem. So there is something in here for everyone, we have all experienced.


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[Assistant] Different problems with our mental health, different struggles with our mental health, and no matter what those have been for you, you can find some great advice in this book.


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[Assistant] Absolutely loved this. Firstly, I mean it's just completely stunning. It's all about the comfort and joy of books, so it's Kathy Rensonbrink's own memoir of her life told through the books that she read. Anyone who is a huge reader themselves will see themselves mirrored in this book,


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[Assistant] Anyone can enjoy. But I did just want to add on four more books that I'm calling my level up books.


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[Assistant] This first one is God and Anatomy by Francesca Stavrocopoulou. So I know what you're thinking, this is a big book, this is exactly the type of nonfiction book that might put off people who are a little hesitant about it.


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[Assistant] But I urge you to go and watch some videos of Francesca Stavrockopoulou talking about this book, talking about her research. I will link some below, you will absolutely fall in love with her. She's fantastic. And once you've watched those, you will not be able to resist picking this up.


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[Assistant] So this one might scare people because it is a book written by a neuroscientist, and neuroscience is just the most alien concept to me.


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[Assistant] It is described here as a book that will demystify that big grey blob that lies between your ears.


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[Assistant] So I'd love to know if you have any more recommendations like this. I am just kind of getting started on my non-fiction journey, so any more suggestions you have do put them in the comments below. I will also link here to a playlist of all of our other non-fiction videos here on Book Break. And see you next time!


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[Assistant] Uh, not good. There's a huge queue. People are really hungry.


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[Assistant] Today's elimination takes place in two rounds. Round one is a MasterChef skills test.


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[Assistant] To peel and devein at least six prawns. At least one perfectly filleted and pin bone piece of snapper.


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[Assistant] And finally, remove the tail from two Moreton Bay bucks.


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[Assistant] The three of you that do the best job will be safe.


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[Assistant] The rest of you will go into round two. One last thing, guys.


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[Assistant] The four of you in round two will be using the prawns, the snapper, and the bugs that you prepared from round one.


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[Assistant] A little bit of extra incentive for you to do an amazing job in round one. Nail it!


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[Assistant] Now you're lucky also because James is going to give you guys a little demo on exactly how to do it. James, over to you. Thank you very much, George.


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[Assistant] Guys, today is all about seafood.


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[Assistant] So for round two, we want you to bring us the most delicious seafood platter ever.


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[Assistant] Guys, you're going to have 90 minutes to perfect and bring us a seafood platter that blows our mind. You've got an open pantry, plus you must include all the prawns, snapper and bugs that you've already prepared.


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[Assistant] One must be steamed and one must be fried. The rest is up to you. Use your imagination.


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[Assistant] You know the deal, it's pretty simple. Bring us the least impressive platter and you're going home.


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[Assistant] So make this one count. Are you ready? Yes, George.


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[Assistant] Your 90 minutes starts now!


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[Assistant] They've already got some of their prep done, but they have to focus in because at the end of this call, one person's going home.


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[Assistant] A lot of work to do in, you know, really 90 minutes is a short space of time. Every bit of that seafood, you need to have a laser focus on it to make sure you cook it perfectly. So, you know what? Let's get the first seafood platter in. Yeah.


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[Assistant] All the things that needed to happen. The raw, fried and the steamed.


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[Assistant] Seafood's an expensive commodity and what's exciting is with Nicole, everything has been cooked perfectly. She's done a really good job. Right, let's get the next seafood platter.


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[Assistant] Joe, Ben, it comes down to the two of you.


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[Assistant] Joe Mas Chef is, uh, all about memories and you've definitely left us with lots of them. That and your lot here with pumpkin, I said it.


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[Assistant] It was one of the best filled pastas that MasterChef has seen.


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[Assistant] Week one, braised chicken with masala. Who would have thought? Pretty retro, but very delicious.


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[Assistant] Your pork and prawn wontons, again, another cracking dish that will be a memory, not only for us, but for you. You should be very proud of yourself, but MasterChef, as we always say, is not what you do here, it's what you do next. Yeah? Yeah. But right now, Joe, it's time to say goodbye.


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[Assistant] Guys, we're back in the MasterChef kitchen, and while we were away for the week, we got the floors polished. As you can tell, they're looking beautiful. But, don't look down, look in front of you.


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[Assistant] The first challenge of this week is a mystery box challenge. And it's a very, very special one.


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[Assistant] Greek yoghurt, delicious stuff. Rosemary, lemon, leek, parsnip, lamb rack, and finally, Brussels sprouts on the stalk.


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[Assistant] Has anyone ever seen him like this before? You have been?


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[Assistant] Normally in a mystery box challenge you need to use at least one of the ingredients.


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[Assistant] Today though, you have to use all of them.


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[Assistant] Because this is what we call the everything box.


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[Assistant] You're just gonna look at the, uh, the oven. The nushka. You're just gonna stare at the oven. Let me have a look.


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[Assistant] Do you do this thing where you stop and think about what you were cooking six weeks ago?


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[Assistant] Love that, that, that little coleslaw Brussels sprout. That's fantastic. But jeez, I love that rosemary salt.


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[Assistant] You know, to have the guts to roast those Brussels sprouts on the stalk. You know, it takes a little bit and you're the only one that's done it and it's paid off. It's super delicious. I love that smoked butter split sauce. It's yum. Yeah, it's a ripping dish.


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[Assistant] We don't need to turn around and do that thing. No! Simon, you've won.


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[Assistant] Right, what we've got here is a selection of proteins, fruit and veg. You have to pick one that you want to use.


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[Assistant] You've got an open pantry, you've got the garden as well, but whatever item you use, you need to use all of it.


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[Assistant] I know you do, and I know what makes you weak at the knees. And if I made you the most amazing, sexy, delicious apple tart tart


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[Assistant] Sandeep. Hi Gary. Well, this is your type of challenge, eh? This is my type of challenge. Love it.


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[Assistant] Ben, that's one of your best dishes you've cooked. I think, I mean, you had a bit of a lull, you've been sort of scrambling along, but this dish brings you back on piste and rock and roll because that is delicious. Textural, simple flavours, bacon, cauliflower.


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[Assistant] Acadamia nut. But jeez, they're amplified by a little bit of pickle, a bit of acidity, a bit of salt, a bit of creaminess. It's wonderful. Well done Ben.


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[Assistant] There's something in it. Did you bring any of it back? Because something has seriously happened. That is ripping. Another ripping dish. This is like a day we need to put the flag up out the front of the MasterChef kitchen. And tell everyone, you guys are here!


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[Assistant] They just, they're quite pedestrian, Anushka. Next dish belongs to Larissa.


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[Assistant] Gob smacking. Just awesome. I feel just on a little cloud at the moment. Well done Tessa. Thanks.


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[Assistant] At this point in the competition, the three of us...


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[Assistant] Really fall in love with you guys because we're spending so much more time together and we're learning so much more about you. So tomorrow, show us why you wanna stay.


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[Assistant] So the rules, 60 minutes to bring us a dish using every one of those ingredients in your mystery box. And...


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[Assistant] It's time to step it up a notch because from today onwards we're only tasting the three most appealing dishes.


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[Assistant] Sitting out the invention test, avoiding the risk of the pressure test, and the elusive lure of the pin.


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[Assistant] Tati, we know you love getting as many ingredients as possible when you've got the freedom. How are you going to go with these ingredients in the mystery box and using all of them?


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[Assistant] I love it. I got nothing else. I think that's great.


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[Assistant] Well, you just completed the dreaded everything box. We had to use everything in that box in your dish.


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[Assistant] We're only going to taste the three most appealing dishes and I have to say there has been a certain amount of bickering between the three of us because there is some wonderful food out there and some great creative ideas.


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[Assistant] But, we're only tasting three and the first dish we'd like to taste belongs to...


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[Assistant] Derek, where's the gravy? I felt like I didn't really need it.


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[Assistant] Yeah, it's beautiful. The lamb is, it's fantastic and the flavor of rosemary that goes through it doesn't bury the flavor of lamb and that, that's fantastic. It makes you feel that this is a dish that you'd gone into the pantry and picked.


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[Assistant] Delicious. Absolutely delicious. Puree. Just...


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[Assistant] Immaculate. And the brussel sprouts slaw is an inspired touch, a really inspired touch. Totally delicious.


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[Assistant] This is shoulders dropped just a little bit. You know, I love the slaw, I love the using the cannon of lamb, but this, that's it. But that's not only is it exciting and creative, it's also draw-droppingly delicious.


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[Assistant] Simon, you know what that means. You head up to the gantry, you don't cook no more today, you get to cook for a pin, and you should be so proud because that is the best thing you've cooked so far in the competition. Well done. Simon, to the gantry.


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[Assistant] For today's invention test, we want you to bring us a dish that features every part of an ingredient.


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[Assistant] You can either use it whole and intact, or you can break it down and use the individual parts to make up your dish.


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[Assistant] No matter which way you decide to go, you must use all that ingredient in your dish.


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[Assistant] How good do these crabs look like? Ah, mud crabs and blue swimmer. A lovely cauliflower.


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[Assistant] I know you two. None of us talk about the fish. I mean the fish is, gee, you've got cheeks, you've got the frame, you've got...


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[Assistant] Ben, you're using the marvellous cauliflower. I am that. In the sexiest of all vegetables.


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[Assistant] Really good dish. I reckon that's going to be a hard one to beat.


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[Assistant] Yeah, that's real well cooked. You brought us the most beautiful fennel dish and you've, like Ben, you've heroed every element. I love that. The puree. Super pillowy.


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[Assistant] Takes the dish down a more classic route. It's elegant, sophisticated.


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[Assistant] Uh, it's a sort of dish you'd expect to find in a really great restaurant. A really great restaurant. That's, um, gee, you're gonna be hard to beat.


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[Assistant] When George and Gary can't stop eating it, you know you got a winner. I'm still going.


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[Assistant] Yeah, it is a shank. I think the use of the black vinegar in sweet and sour is really nice. And uhm, and look, the fish not having that crispy skin, that's one of the great joys of eating the whole fish. So, with the cooking that we're seeing today, you're in trouble possibly.


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[Assistant] Derek, what's the dish? Metta fish head curry. So this is one large fish, one medium sized bowl. Good.


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[Assistant] I love the flavour of cumin, you know, I mean, the calamari's got a bit of bite to it. It's not rubbery, but the rice, the rice is the, uhm, it's the bindi in the foot. It's the thing you can't get past. Every step you take, you come back to that chalky rice.


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[Assistant] However, it's not all good news. If I call your name, please step forward. Tomorrow you'll be cooking for your place in the competition. Nicole.


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[Assistant] These are the clashes that are gonna decide your fate.


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[Assistant] No. Farting or flatulence is a natural process. It involves the release of intestinal gas through anus.


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[Assistant] While eating food, we also swallow air. So this air either comes out as burps or travels through the entire intestinal tract. And escapes as a non-smelly fart. So what makes some farts stink?


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[Assistant] High fiber foods like beans and broccoli have a sugar called raffinose. Humans lack the enzyme to digest raffinose.


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[Assistant] Some people even lack the enzyme that digest lactose. So, when these people eat cheese or ice creams, they end up releasing stinky farts.


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[Assistant] For example, preservatives like salt and sugar prevent the growth of harmful microbes in foods. Thus preventing them from spoiling. However.


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[Assistant] A high amount of salt and sugar can increase the risk of diabetes, high blood pressure, heart diseases, etc.


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[Assistant] Some food items even have preservatives like benzoic acid to inhibit the growth of harmful microbes. But benzoic acid is said to cause hyperactivity in children, asthma, etc.


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[Assistant] Sorbic acid which is used in cosmetics can cause skin irritation.


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[Assistant] In people suffering from asthma, preservatives like sulfites can cause very serious problems like difficulty in breathing, tightness in chest, etc. Hence, it is very important to check the preservatives used and have them in moderate amounts.


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[Assistant] Why do cats purr? To keep their voice melodious. Nah. According to a popular belief, people think that cats purr when they are happy and satisfied.


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[Assistant] But did you know that cats purr in other situations also? Imagine a cat falls from a height and injures her bone. In such a situation also, the cat starts purring to heal her bones. Purring? To heal the bones? But how is that possible?


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[Assistant] It is found that exposure to frequencies between 20Hz and 50Hz builds bone density, and the frequency of a cat's purr falls within the range of 25Hz to 150Hz. So, it is possible that a cat who has injured her bone might be purring to build bone density and, thus, promote healing. Woah! That's awesome, dude!


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[Assistant] In addition to this, cats also purr when they are stressed or feeling very hungry.


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[Assistant] Diabetes is a disease in which glucose or sugar levels in our blood remain high. Is it higher than the Statue of Liberty? Nah.


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[Assistant] Then our pancreas makes insulin. Insulin helps glucose get into the cells. However.


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[Assistant] In some people, the insulin production is inadequate or it is not used well.


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[Assistant] There are three main types of diabetes. Diabetes type 1 occurs when our immune cells destroy the cells in pancreas, which make insulin, resulting in less or no insulin production.


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[Assistant] Diabetes type 2 occurs when pancreas cannot produce enough insulin or our bodies cannot use it well. Gestational diabetes occurs in pregnant women.


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[Assistant] For some, it will be the perfect pairing.


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[Assistant] Flavour's outstanding. This is what MasterChef is all about. And for a competition favourite, the dream will come to an end.


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[Assistant] I'm really excited about this challenge. This is something that I would really do at home. I don't just sort of use the best part of an ingredient and chuck out the rest. I really use it from root to leaf and make the most of each. So this sings to me really well.


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[Assistant] I would love another crack at getting an immunity pin. I've done it three times already and maybe the fourth time is my moment. So what am I looking for? What am I looking for? Oh my god. How could I forget what I was looking for? The dish I'm cooking is fennel and yabi.


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[Assistant] Fennel is my favourite vegetable, it's so versatile, you can use it as a salad, you can roast it, it can sort of beef up a dish. It's just beautiful and I love cooking with seafood and it's a match made in heaven.


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[Assistant] I'm wanting to hero the fennel in five different ways. I'm going to roast a lot of it, create a beautiful roasted fennel puree. I'm going to just have some confit pieces of fennel.


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[Assistant] And then have some of the fresh fennel fronds and some of the actual sort of dark green part that most people chuck out. I'm gonna slice very finely and place into a gastric to sort of candy them almost.


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[Assistant] So cook the yabbies, I just want to very simply poach them in a beautiful vanilla butter sauce.


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[Assistant] I add a tiny bit of the butter poaching liquid that I have for the yabbies to add to that.


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[Assistant] After hearing the judge's advice, I'm blending the puree to make it more pillowy. And I taste it.


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[Assistant] Really good, really good, really good. And it's perfect. It's time to start plating. So I get the basis of my dish, which is my roasted fennel puree and spoon that in a circle in the centre of my plate.


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[Assistant] So I've made a roasted fennel puree, I have confit fennel, roasted fennel wedges, there's fennel fronds, and I made a gastric and almost sort of candied at some of the fennel stalks.


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[Assistant] I'm really happy right now. I'm feeling like I've got a really good chance of getting in the top three today, but there's some great cooking, so I'm hoping I'm still up there.


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[Assistant] Anushka usually speaks like a little mouse, but today's not that day.


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[Assistant] I need her rearing and roaring like how she would yell at her own children.


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[Assistant] Holosun Anushka is yelling and I'm thinking, yes chef, yes, yes Anushka.


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[Assistant] This little pocket rocket, who knew Anushka could yell like this?


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[Assistant] Even though we want to blitz the praline into a crumb, we still need to make sure that the caramel is the same colour as each other's.


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[Assistant] We've gotta make sure that these biscuit shards are the same size, but the caramel is more important right now.


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[Assistant] And I'm working on my second caramel. But at the same time Anushka's yelling out, get your twill out of the oven.


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[Assistant] So I look at my tool and I'm like, oh, it's done. And I'm just praying that it's the same size and thickness as a Milchkoos.


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[Assistant] We've got to make sure that these biscuit shards are the same size. It's one of those elements on the plate that has the most possibility of being different.


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[Assistant] I look down and those shards are totally different sizes.


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[Assistant] There's only one place that we can get rubber from out here, that's from the tracks of the vehicle.


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[Assistant] Sure enough, we've got a flat tyre. I'm hoping that this ground storm doesn't get too much worse. We don't want to be stuck in these conditions.


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[Assistant] I had no idea that a tyre could go wrong on a piston bully. I just assumed that you just drive on the tracks. I am not a mechanic, but Rob's an amazing mechanic.


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[Assistant] The weather has deteriorated significantly enough that it's not safe for people to be moving around outside.


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[Assistant] At here, be very easy to take a few steps in the wrong direction. When you look around, then you can't actually see where your tent is.


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[Assistant] Then you take a few more steps, thinking that you're going the right way back to your tent. And suddenly you realise that you're completely out there. You're lost.


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[Assistant] Jesse, yo, that's us. Ten minutes to go. Come on, you lot.


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[Assistant] You saw it twice and it's gone. Like, we won't see that thing again.


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[Assistant] It's the least explored, least understood continent on earth.


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[Assistant] 5.4 million square miles of frozen desert. Home to the driest place on earth. Average winter temperature, 20 to 90 below. Barely anything can survive here.


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[Assistant] But in spite of the worst conditions on Earth, humanity is working to scratch out a presence


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[Assistant] And the men and women who keep them alive.


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[Assistant] Join forces to battle conditions that threaten human life.


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[Assistant] Antarctica is the last great mystery on Earth.


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[Assistant] In this frozen wasteland at the bottom of the planet.


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[Assistant] There are over 70 bases built by 30 countries and spread across the continent.


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[Assistant] At the mouth of McMurdo Sound, in the heart of the Ross Sea region, is Scott Base, New Zealand's permanent research outpost.


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[Assistant] Here, scientists are housed, fed, and protected from the elements by a network of green buildings linked by weatherproof tunnels. And it's all coordinated by Scott-based leadership.


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[Assistant] Today, the Ross Ice Shelf team is leading on one of the most ambitious expeditions in the history of Scott Base.


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[Assistant] Ten scientists and two survival experts are going 220 miles south to a floating mass of ice attached to the continent, where no one has likely ever set foot.


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[Assistant] Dr. Christian Ohneiser and his team are hoping to learn how the ice shelf reacted to climate shifts in the distant past.


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[Assistant] So they can try to predict how fast it might melt as the climate changes in the future.


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[Assistant] And he has to lead them south across over 200 miles of rough ice, including a known area of deadly cracks called the Shear Zone.


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[Assistant] The team is relying on specialized vehicles called Haglands.


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[Assistant] Scott Base can only house 85 people at a time, so projects are constantly cycling through. There are more than 90 missions scheduled this season. None of them more challenging than this one.


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[Assistant] The Mount Erebus team is studying Antarctica's most active volcano, choppering to 132 different sites to plant instruments that'll create a composite image of its inner workings.


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[Assistant] Dr. Graham Hill is a lead scientist for the project.


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[Assistant] Danny isn't a scientist. He's a world-class mountaineer. And it's his job to keep the team alive on the side of the volcano.


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[Assistant] This is Heft. Heft flies the chopper.


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[Assistant] Mount Erebus is just more than 20 miles away, and he has to navigate unpredictable winds.


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[Assistant] He also has to find a safe place to land. And the whole mountain is covered in crevasses.


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[Assistant] They've landed, but they're not out of the woods yet.


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[Assistant] Just this year, a veteran pilot from an Aussie base landed on what appeared to be safe ground.


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[Assistant] It's Danny's job to check for crevasses, like that one, while the pilot keeps the rotor spinning to take off quickly if the snow caves in.


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[Assistant] The Mount Erebus team's chopper is still powered, so it can lift off if a crevasse opens up beneath them.


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[Assistant] And it's Danny's job to test for hard-packed snow and avoid hidden holes.


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[Assistant] He's wearing skis to spread out his weight, but even so every step is treacherous. It's kind of like this.


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[Assistant] Crazy as it might be, if he puts one foot in front of the other, he'll make it safely across and avoid a 1300 foot drop.


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[Assistant] Danny could be over a similar drop. And he can't even see the wire.


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[Assistant] Graham and his team are on the clock. They have to bury four sensors in four different directions and run hundreds of feet of cable back to a central computer. And the chopper will be back for them in two hours.


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[Assistant] In Antarctica, nothing gets left behind. Not even urine.


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[Assistant] All human waste is brought back to Scott Base.


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[Assistant] And every bit of it ends up here.


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[Assistant] Paul is in charge of the Water Treatment Center, better known as the Poo Plant.


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[Assistant] The waste becomes Scott Base's primary export.


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[Assistant] Everything that can't be recycled is sent back to New Zealand.


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[Assistant] It's part of a global effort to minimize impact on the frozen continent. A goal of a treaty signed by 53 nations.


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[Assistant] Just like the continent itself, the surrounding ocean is carefully protected.


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[Assistant] Wildlife migrates to these waters every year, and perhaps no feeding ground is more important than one off the coast of the Antarctic Peninsula, the northernmost tip of the mainland.


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[Assistant] Dr. Ari Friedlander is one of the preeminent scientists and conservationists in his field.


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[Assistant] His goal is to study humpback and minke whales to find out how their ecosystem responds to a changing climate.


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[Assistant] As sea ice recedes, the algae they eat goes with it. And if krill disappears, so does the whale's food supply. And a big part of our own.


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[Assistant] The Ross Ice Shelf team has traveled about 30 miles, and they're facing the most dangerous part of their traverse.


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[Assistant] The Shear Zone looks like a safe patch of snow, but like Mount Erebus, it's full of hidden crevasses.


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[Assistant] Crossing the Shear Zone should take a few hours, but Tom and Rob have been preparing for it for weeks.


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[Assistant] The boom stretches 24 feet ahead and connects to a screen that shows ice composition up to 49 feet deep.


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[Assistant] Bends in the lines indicate empty space under the snow.


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[Assistant] The largest crevasses ever measured on the Ross Ice Shelf are almost 350 feet across and 500 feet deep.


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[Assistant] And since the whole ice shelf is floating, the cracks in it are constantly moving.


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[Assistant] The Ross Ice Shelf team is in the Shear Zone, an area littered with deadly cracks in the ice. And the lead vehicle is right on top of one.


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[Assistant] But now, Scott Base Combs is monitoring a storm heading up from the South Pole.


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[Assistant] The Mount Erebus team buries instruments on a north-south and east-west axis.


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[Assistant] To measure the naturally occurring electric and magnetic fields that are constantly passing through Earth's surface.


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[Assistant] The currents move through different layers of the Earth at varying speeds, and a central computer records those differences. Their goal is to collect data across 132 different sites and combine them to create a picture of the volcano's inner structure and magma flow.


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[Assistant] Ari is in a small inflatable boat looking for a 66,000 pound humpback whale.


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[Assistant] Ari and his team were close to deploying a suction tag, but the whale they were chasing went underwater.


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[Assistant] Ari's UAV specialist, Lars, pilots a drone that can give them a bird's eye view to help find a whale and give them more information about it when they do.


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[Assistant] The Mount Erebus team has installed three out of their four sensors and run wiring back to the main computer.


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[Assistant] But the same storm that's been threatening the Ross Ice Shelf team is increasing the winds at high altitude.


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[Assistant] The Ross Ice Shelf team is now 40 miles south of Scott Base. After a long day of driving, they have no choice but to stop and rest.


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[Assistant] But, since they're the furthest team south, the worst of the storm could be just a few hours away.


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[Assistant] Once the storm hits, these Scott polar tents will be their only protection.


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[Assistant] They're named after one of the first men ever to explore Antarctica Robert Falcon Scott.


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[Assistant] And he was in one just like it right here on the Ross Ice Shelf.


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[Assistant] Had we lived, he said, I should have had a tale to tell of the hardyhood, endurance, and courage of my companions, which would have stirred the heart of every Englishman.


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[Assistant] That message was discovered after he and those companions froze to death.


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[Assistant] We're packing up. All of our science cargo is ready to go.


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[Assistant] Wow, very big fish, Abhi. Nice, Abhi.


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[Assistant] What have you made, Abby? I've made blue eye with ginger broth and ginger noodles.


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[Assistant] I'm grating some ginger and grating beetroot for the base of the cake and combine that with flour, baking powder, eggs and olive oil.


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[Assistant] My dish today is a beetroot and ginger cake with a ginger icing and a mascarpone ice cream. They look really good.


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[Assistant] I don't think my ice cream's usable. The ice cream's not churned, and nothing's really gone my way.


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[Assistant] I did a beetroot and ginger cake with a ginger icing. And I didn't manage to get my ice cream up, but I know it tastes nice and the flavors are beautiful.


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[Assistant] Usually about now a top chef would walk through those doors holding a cloche. But not today.


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[Assistant] Because today, these are the clashes that are going to decide your fate.


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[Assistant] Two batches of cloches. These are the proteins. And behind me, miscellaneous ingredients.


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[Assistant] The idea is you pick a closh from each of the two displays.


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[Assistant] However, a bit like old fashioned poker.


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[Assistant] If you don't like one or both of those ingredients, you can have another pick. Bah.


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[Assistant] If you choose to pick again, there is no going back. You're stuck with your final cloche choice.


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[Assistant] You could get better ingredients or you might...


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[Assistant] Let those immortal words of Kylie Minogue resonate.


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[Assistant] Oh. That is water cavolvulus, also known as cankung, or water spinach.


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[Assistant] What are you going to do? You're going to pick one, you're going to pick two, I'm going to stick with lamb shoulder and water spinach.


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[Assistant] I think that's incredibly flexible. Come over here Nicole, let's see what you're going to be cooking that with, if you want to.


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[Assistant] Globe artichokes. That isn't a globe artichokes. Interesting.


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[Assistant] Beautifully well balanced. Kind of sweetness and heat and spice warm through the broth is delicious. That combined with that really nice chew of the water spinach, just using the stems is an inspired idea. I love the braised stems of the water spinach.


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[Assistant] It's such a pity that these aren't, you know, that barrel's not so bad.


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[Assistant] This is a dish that needs five minutes of love and care and attention. More time maybe to...


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[Assistant] Really the best thing on the plate is the cooking of the rabbit, which is great. Really well cooked. Not a total disaster, but not the way I think we see Nicole normally cooking. Let's get Walid's dish in.


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[Assistant] Well, Ead has picked the right time to pull out the best looking dishes he's placed in front of us. He's exercised some constraint, hasn't he? I'm a little bit concerned. The whole point of an artichoke is to get to the heart, it's the best bit. And those middle leaves, they're normally the element you throw away.


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[Assistant] Artichoke is half the challenge here. The artichoke has missed the point. So, my mind's made up. Great, let's go and talk.


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[Assistant] Christina, it was you. Well done.


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[Assistant] Usually, this would be the end of your time in the MasterChef kitchen.


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[Assistant] We're gonna give you a chance to win your apron back.


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[Assistant] I think it's one of the things we love on MasterChef. The reaction that there is from you guys and you guys to being reunited. It's absolutely brilliant. I love the tears Tessa. I love the joy Anushka. Walid, how do you feel? We're back to 24 again? Great. Just for a little while.


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[Assistant] And Monica, you've also been cooking in a professional kitchen as well, haven't you?


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[Assistant] Right, and you're not alone at Omnom, are you? And who else?


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[Assistant] Gee, double threat now you are. Double threat, I love it.


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[Assistant] Now Mandy, in terms of rewards, having a dish of yours,


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[Assistant] Tim, emotional exit last week, happy to be back.


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[Assistant] And lucky last, he's frozen. But, that's not all you're gonna get. We're gonna give you an open pantry. Take whatever you want from the garden.


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[Assistant] You have a princely. Sixty minutes.


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[Assistant] To bring us a dish good enough to win your way back into the competition. Your time starts now!


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[Assistant] I love it. Love it. Love it. Love it, love it, love it. Uhm, the yoghurt still gives you that kind of richness and the creaminess and the density, but the broth takes this dish into a much lighter sphere.


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[Assistant] Great combination with the duck. It's all good, it's all tasty.


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[Assistant] The combination of the white pork and the fig with the duck is, is brilliant. That sauce, absolutely delicious.


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[Assistant] Solid. Really solid cooking. Everything on that plate.


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[Assistant] It serves to accentuate the cauliflower and the meat is wonderful but it's a sort of food we've missed from you.


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[Assistant] I'm going to say that when I heard mushroom and steak, I thought, oh, here we go. Here we go. But gee, that looks.


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[Assistant] Like the best beef and mushrooms I've seen for a while. Really good.


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[Assistant] Plus, against all that soft creaminess, a little crunch from these pasta chips is wonderful.


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[Assistant] It's sophisticated and it's clever. And we always say we all love steak and mushroom. But if you can move that dish on and make us reassess why we love a dish, it's the best thing you can do in this kitchen. Wow. You're up there.


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[Assistant] It's pretty in its novel. The combination of burnt honey and coffee is delicious.


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[Assistant] It's fantastic to see you back here again. It's fantastic to see how you've all grown, how you've all learnt.


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[Assistant] That was a really joyous cook. We loved being part of it. Thank you very much indeed.


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[Assistant] Four of you though bought us dishes that we feel were worthy of winning your way back into this competition.


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[Assistant] You start trying to focus and all you hear is the grinding noise of sand. You can feel it. It stings on the skin. My cornea's, uh, sandblasted.


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[Assistant] As soon as the weight drops, it hits the switch and it triggers the system. It basically triggers the microphones to start listening. For some reason it's not doing it when the weight goes down, but when the weight goes up. So we're just trying to sort of figure out why it's doing that.


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[Assistant] All of our systems have come from different areas around the globe. So our, um, geophone streamer came from Germany. Our computer system and the geodes, they came from the States. So.


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[Assistant] If our team is unsuccessful for finding a proper location, then it is basically the end of that aspect of the program. So I think we are a little bit worried.


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[Assistant] Now that's gotten so loose that basically the plate has come up and then rotated around that one bulb that it was still stuck in. So we need to put it back in place.


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[Assistant] It's AumSum Time! Why do we forget things as we get old?


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[Assistant] Cuz we stop watching, it's um some time.


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[Assistant] No. There are various reasons behind this.


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[Assistant] However, as years pass by, its volume decreases, decreasing the capabilities of hippocampus and thus making us forgetful.


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[Assistant] Secondly, our brain cells or neurons have hair-like projections called dendrites. Dendrites help neurons receive signals from other neurons.


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[Assistant] Why do elephants never forget? Cause I take their homework every day.


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[Assistant] Higher encephalization quotient means the brain is bigger than the size expected for an animal of its size.


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[Assistant] Elephants have an EQ of about 1.88. In comparison, humans have an EQ of about 7. Rats about 0.4, while pigs about 0.27. This shows that elephants have a relatively high EQ which makes their memory strong.


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[Assistant] Two elephants, Jenny and Shirley, were together for a few months in a circus. When they reunited after 23 years, they became excited and started bellowing, indicating that they remembered each other.


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[Assistant] Just like lollipops affect my tongue. Oh, listen.


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[Assistant] When we get stressed, the fear center of our brain called amygdala activates the hypothalamus pituitary adrenal axis. This is our central stress system which releases hormones and prepares our body for fight or flight.


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[Assistant] However, chronic stress can have negative effects on our brain. How?


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[Assistant] Lastly, a study showed that chronic stress may inhibit the growth of neurons in the hippocampus. Decreasing our ability to learn and remember.


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[Assistant] How much percent of our brain do we use? Dude, you know I hate math. Alright.


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[Assistant] Besides this, if only 10% of the brain is normally used, then damage to other areas shouldn't affect our daily functioning. But we all know that is not the case.


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[Assistant] Also, if 90% of the brain is not being used and if it doesn't provide any survival advantage, then it would have been eliminated by the process of natural selection. But, it hasn't.


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[Assistant] This brings us to the conclusion that we use every part of the brain.


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[Assistant] Brain freeze or ice cream headache is a short term headache. Scientifically, it is called sphenopalatine ganglionuralgia. Oh man, what a complicated name. Indeed.


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[Assistant] In the back of our throat, there are two main arteries. They are internal carotid artery and anterior cerebral artery. They supply blood to the entire brain.


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[Assistant] The temperature in our throat drops suddenly. This causes the two arteries which are supplying blood to the brain to contract quickly.


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[Assistant] I was eliminated early in this competition. I want to show the judges more about my culture and where I come from and the food that I like to cook at home. I'm making a shish barak, which is like a Middle Eastern, um, dumpling. I've got my protein, which is lamb, and I'm pairing it with peas.


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[Assistant] I'm gonna mix the frozen peas with lamb and stuff it inside the dumplings. Shish Barak, it's a very popular Middle Eastern dish, very traditional, but I'm changing the dish today. I'm going to serve it in a broth. I'm doing a Shish Barak with a bit of a twist.


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[Assistant] I've taken risk, I'm serving it with broth, and I'm gonna use fresh yogurt on top. Let's go, Yosra!


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[Assistant] I've just finished my dough, it's resting now and I'm doing the filling for the dumplings. You mince out like a champion. I'm gonna marinate it in a paste called harissa paste.


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[Assistant] I've taken the risk of changing a traditional dish.


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[Assistant] There's heaps of flavor in the broth, there's heaps of flavor in the filling, so I'm just hoping it works all together.


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[Assistant] They're gonna be so proud and I've achieved whatever I wanted to achieve.


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[Assistant] I'm making the best selling pulse ingredient box. Last time I've been tested in that box, I made confit salmon. But today I'm gonna go with a sweet dish.


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[Assistant] I'm doing strawberry sorbet and then I'm doing coriander coconut parfait. Got a bit of salt that I'm going to dust, so it's going to be sweet and salty.


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[Assistant] The dish itself, it's a sour cream pastry filled with cherries and the dish looks like a little triangle shape and it resembles like a cottage.


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[Assistant] This dish traditionally, it was filled with cherries and chocolate and covered in chocolate shaving. But when I moved to Australia, I changed it to coconut because I just love cherry-coconut flavours and this is my version of that dish. Additionally, it takes about 3-4 hours to cook.


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[Assistant] I'm gonna be really, really pushing because it's a constructed dessert and I don't know if I can pull it off in an hour, but I just want to put this dish out.


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[Assistant] I'm completely aware of time and I know that it's running very, very fast.


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[Assistant] I'm really happy with the size. I'm constructing my dish now. I put the three logs, cover it with the cream, then two logs, cover it with the cream, then one log. So it resembles like a cottage with little wooden logs.


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[Assistant] I'm worried I need to chill that to sit. If it's not chilled enough, I cut it, all the logs are gonna just go everywhere. But I'm not gonna give up, I'm just gonna go.


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[Assistant] For my cottage, I'm going to make wine and petrohumanous sherry and vinegar-based sauce that's gonna go with my sour cream pastry and tie up the whole dish together. This smells amazing.


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[Assistant] I add the star anise, the cinnamon, the wine. It's a Christmas smell on the pot.


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[Assistant] My cake is in a blast chiller, chilling down and I'm watching at the clock and I have only 10 minutes.


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[Assistant] I'm gonna cut, either I'm gonna have a complete piece on a plate or I'm gonna have nothing.


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[Assistant] This is the moment of truth. If it doesn't work out, there's nowhere to hide.


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[Assistant] Either I'm gonna have a complete piece on a plate or I'm gonna have nothing at all. This is the moment of truth.


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[Assistant] I've got a piece on the plate in one hour.


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[Assistant] This is my winter cottage. It reminds me of all the Christmases that my uncle threw for us cousins every year.


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[Assistant] That is delicious and very nicely cooked, very nicely seasoned too.


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[Assistant] The judges are quite concerned about my frittata. It might be a bit too boring. So I'm going to saute some leek and that's gonna add really nice fragrance to the frittata.


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[Assistant] This week is all about the best of the best.


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[Assistant] And today is extra special because has it sunk in?


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[Assistant] Congratulations, you are officially this year's Cream of the Crop. The best of the best.


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[Assistant] So to celebrate, this week is all about


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[Assistant] Your best dishes. Because every day this week, we're only looking for the best dish.


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[Assistant] Cook the best dish in the mystery box, straight into immunity.


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[Assistant] Instead, there's going to be a very special little challenge and cook the best dish in that and straight into


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[Assistant] We are only expecting the very best this week, so do us a favour, do not let us or yourself down.


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[Assistant] If you're going to go with something with some clarity, great idea, but um, some flavouring. You've got vinegar.


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[Assistant] It's a difficult mystery box to get your head around, but there's lots of things you can do to add flavour to what will be a very, very simple dish.


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[Assistant] You won't get a lot of flavor out of the salmon itself. And you don't really have the aromatics.


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[Assistant] Well this week's all about the best of the best and we'll only be tasting the three most appealing dishes.


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[Assistant] First dish we'd like to taste belongs to Anoushka.


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[Assistant] I'm curious with that much colour on the salmon you're thinking, gotta be overcooked. But...


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[Assistant] The dish is delicious and it looks pretty. This is going to be a hard one to beat.


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[Assistant] It's almost like chicken soup, isn't it? It's just something warming and nutritious and lovely about it.


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[Assistant] You get those warm flavours of tomatoes, a little bit of acidity, there's some depth in there, and then you get the salmon.


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[Assistant] It's just very, very good, good cooking.


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[Assistant] Both for Derek and for Nicole. Getting the flavour into that broth, just without bones, just as proper alchemy.


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[Assistant] Ready to find out what they are? So we've got a few good ideas. This one is absolutely obvious.


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[Assistant] You have 75 minutes to bring us a delicious dish featuring one of these iconic Australian products.


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[Assistant] We've got an open pantry, the garden is in play of course, and we'll be tasting everybody's dish.


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[Assistant] But remember, because it's best of the best week, we're only looking for the best dish. Whoever cooks that dish will join Nicole in this week's immunity.


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[Assistant] Brain sticking. Got some super ideas. I've got my vegemite, I'm alright. Your time starts now!


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[Assistant] I'll tell you what, there is a lot of energy in this kitchen and I don't blame them because all of these things mean something special to each one of us. And they pick their ingredient.


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[Assistant] Yeah, if you're comfortable with desserts then Milo absolutely plays into our idea of modern flavours. You know, multi-salty, sweet.


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[Assistant] I quite like the idea of the tomato sauce. There's lots of recipes, whether they're sambals, chilli crabs, you know, uh, sweet and sour, things like that, where the tomato sauce acts as a nice balancer.


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[Assistant] You get your fish sauce. But I knew she was going to pick the tomato sauce. You making chilli crap?


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[Assistant] Oi, listen up! Did you know you're our little top ten Vegemites? We love you!


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[Assistant] You're gonna prove and then knock it back all up and prove again? Yeah.


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[Assistant] I do love tarties, black pepper and chilli crab. I think that's gonna be delicious.


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[Assistant] Time's up. Well done. Well done, guys.


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[Assistant] This Top Ten Boys has fired this lot up proper. I tell ya. It's some good cooking out there and we're excited to taste. And we know what's on your mind. You just want to be joining Nicole in this week's immunity. So, let's get this thing underway.


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[Assistant] The hit of heat is not from chilli, even though there's chilli in there, but it's from the pepper. I think it's a refreshing, delicious, tasty, mouth-watering crab dish. Well done.


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[Assistant] The risk is always that the pastry's a little undercooked. Yeah, it's undercooked. Not bad. But you remember, if you want to join Nicole, you've got to be the best.


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[Assistant] Ribs, okay. They're tasty, but more effort required.


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[Assistant] That is an absolutely delicious dish. I love the creaminess that you get from the black garlic and the vegemite underneath. Just absolutely delicious.


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[Assistant] That looks really, really pretty. So what have you got on there? What's the dish?


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[Assistant] I think there's some fabulous flavours going on there. That dark black sherry with the raisins, with the milo. Absolutely delicious. Really beautifully balanced.


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[Assistant] I can't be sure. Mate, he knows. He's been me like a chesh cat. Look at him.


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[Assistant] They feel quite light. Very erotic. They're almost brioche-like actually. Try the other one.


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[Assistant] Feel free. Tour Tour Tourist Tourist Wall Wall Amazing Amazing Ancient Ancient Protect Protect Wide


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[Assistant] Wide. As far as I know. Achievement. Southwestern. Thick. Include. Freezing. Condition.


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[Assistant] condition take in succeed challenge in the face of achieve force


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[Assistant] nature, nature even though, even though ocean, ocean the Pacific Ocean, the Pacific Ocean centimeter, centimeter way, way birth, birth


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[Assistant] at birth up to adult bamboo endangered research keeper


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[Assistant] Awake Excitement Walk into Fall over Illness Remaining Or so


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[Assistant] Tenzing Norgay, Tenzing Norgay. Edmund Hillary, Edmund Hillary. Junco Tabay, Junco Tabay.


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[Assistant] Chomolangma. The Nile. The Caspian Sea. The Sahara. The Yangtze River. The Yellow River.


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[Assistant] The Ming Dynasty. The Ming Great Wall. The Himalayas. The Amazon River. Chengdu Research Base.


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[Assistant] But sadly, Steph flaked under the pressure.


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[Assistant] It's raw. And it was time to farewell the MasterChef Kitchen. And that's why you're going home.


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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] And can they beat the professional chef? Please welcome, Alice Wright! To Scoop the Jackpot. Rock-striking gold.


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[Assistant] I feel like I'm eating one dish here. Are they close? Not really.


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[Assistant] Sweet Week so far has been pretty sweet. To be tasted in the invention test and then have a crack at immunity today, I think I'm on the right track.


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[Assistant] I've got a bit of an idea of the direction I want my dish to go.


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[Assistant] I want it to be fun and playful. I want to make a choc corn ice cream cone.


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[Assistant] Go T-Bone, get in the cone zone! Using chocolate. Popcorn anyone? Oh there it is. And microwave popcorn. I'm taking inspiration from my wife today with my dish.


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[Assistant] When we first started dating, we went to the movies.


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[Assistant] As you're eating the popcorn and the Maltesers together, they melt and become delicious. I'm going to try and recreate that today. So I'm doing a popcorn ice cream dipped in chocolate, making my own waffle cones with some caramel popcorn on there as well. So got the old microwave popcorn and we'll have a bit of fun and see how it goes.


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[Assistant] Gonna need to get my popcorn in the microwave, get that cooked. Hi Tim, that looks good mate.


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[Assistant] Cause I want to infuse that in my own glaze. How's it looking, mate? Yeah, perfect. Well, my brave mate, really nailed it.


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[Assistant] I want the rich popcorn flavour to really highlight through the ice cream.


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[Assistant] For round one, I'm making a choc corn ice cream cone, inspired by my wife Abby.


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[Assistant] I've got my anglaise on the stove with the popcorn infusing. It's really important that I get as much flavour in there as I can.


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[Assistant] So I'm gonna use the waffle iron. I've never used one of those before, so that'll be a bit of fun.


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[Assistant] What about the recipe for the waffle cone? Yeah, look, I've got one up in here.


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[Assistant] I've got the recipe stuck in my head, which has worked out perfectly before, so I'm gonna bring that out today. Nice Tim. The waffle cone mix needs to be the perfect consistency.


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[Assistant] It needs to be pliable enough that you can mould it and then go nice and crispy when it cools down.


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[Assistant] I've just got my ice cream in the ice cream churner so that can do its thing now for a while. Now I've got to get moving on to these waffle cones. I've only really ever made them once before so I'm stressing a little bit.


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[Assistant] I put a couple of spoonfuls of the batter into the waffle cone maker, shut the lid, and just hope for the best.


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[Assistant] To reiterate the popcorn flavour in my dish, I wanna make a caramel popcorn praline.


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[Assistant] My carrel's done, so I throw some popcorn in there, mix it about, put it on a baking tray. Goodbye, Timmy.


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[Assistant] Get it in the blast chiller, cause I need to cool it down and crush it up. Go teamie!


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[Assistant] There's popcorn, there's chocolate shaving, there's cones, ice cream. It's like Willy Wonka gone mad.


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[Assistant] Leave it alone. What you made? Chocolate cone. Popcorn ice cream. Chocolate around the rim.


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[Assistant] Anything in the bottom or not? There's some chocolate and more Maltesers in the caramel praline in the cone as well.


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[Assistant] To make the top 10, this is what I've been dreaming of, and I still have to pinch myself that I'm actually here. I can't believe it, it's amazing.


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[Assistant] Almonds are a big favourite along with walnuts and macadamias. So it's probably going to be out of those.


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[Assistant] Trying to narrow it down to one is tough. I've got to quickly think on my feet and try and come up with some dessert ideas. Right Tim, time to decide.


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[Assistant] I'm gonna go with walnuts, George.


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[Assistant] Got about two or three dishes circling in my head. It's just trying to lock down on one idea. I just know that I love figs at the moment.


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[Assistant] I've decided I'm going to make grilled figs with a walnut biscuit, Greek yoghurt ice cream and a walnut praline.


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[Assistant] First job I need to do is get my walnuts in the oven roasting off because they taste so much better when they're roasted. I've got a whole bench to myself.


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[Assistant] Keep it simple, but highlight walnuts as much as I can along the way. That's what I'm sort of going for. Let's go Tim, come on mate.


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[Assistant] I wanna make an ice cream, but this one's a bit different from my last one. This is a Greek yogurt ice cream.


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[Assistant] The Greek yogurt ice cream doesn't need any cooking. I can get that in the churner and that's one thing I don't have to worry about.


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[Assistant] But still, this means war. I'm not gonna go easy on it.


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[Assistant] Ice cream's churning.


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[Assistant] I need to get my walnuts out of the oven. I don't want to burn them. It's all about walnuts today. I need to put my biscuit base and cranoline.


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[Assistant] I rub them between a clean tea towel to remove as much skin as I can.


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[Assistant] Those little details like taking the skins off the walnuts are really gonna make a difference.


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[Assistant] It's widely known that desserts really aren't my thing, but cooking for immunity in sweet week really shows me I can do this. I just need to bring it all together.


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[Assistant] In a food processor, I had some flour, some sugar, some butter.


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[Assistant] My walnut biscuit base gets spread out thinly on the tray and into the oven.


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[Assistant] Good question Sam, doing well mate. My biscuit will take about 10 to 15 minutes to cook.


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[Assistant] Oh, no, I think I'm okay. Are you sure? Pose being a great help, but thank you.


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[Assistant] I need to check how my biscuit base is going. I have a look. The consistency just doesn't seem right.


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[Assistant] That's barely holding it. It's really, really sandy and crumbly. Too much butter.


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[Assistant] This is exactly where I didn't want to be. This walnut biscuit is one of the main elements on my dish.


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[Assistant] I need to check how my biscuit base is going. I have a look. The consistency just doesn't seem right.


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[Assistant] I was doing well for time, and then all of a sudden, one thing goes wrong, now I'm under the pump.


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[Assistant] The dish that I'm making is grilled figs with a walnut biscuit, Greek yoghurt ice cream and a walnut praline.


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[Assistant] My biscuit base is in the blast chiller. Hope it works out, I'm just worried that it won't harden up.


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[Assistant] I need to grill my figs so I get some butter melting in a pan. Figs. I slice the figs in half.


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[Assistant] Get them going in the pan, and I want to cook them till they're a nice deep colour.


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[Assistant] Everything's done, it's just a matter of putting it together. But I'm really worried about that basic advice.


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[Assistant] I'm tasting the biscuit. That's not what I wanted.


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[Assistant] I've managed to get some of the biscuit base onto my plate. I feel like I'm gonna have a heart attack, but it's done.


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[Assistant] Time's running out, there's minutes to go. I've gotta get my rest of the elements on there now.


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[Assistant] I am nervous because part of me really wants that pin.


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[Assistant] I'm trying to convince myself that maybe I have done enough, but I dunno.


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[Assistant] On the first leg, we had a tough start, but we were able to come back and climb from last to second.


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[Assistant] Let's go, let's go. So all of these need to have two attached.


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[Assistant] Marie, come on. We've seen how much working together can help in bringing you forward along the race.


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[Assistant] Akwe, when you can suck. Kelsey Lennon in the restaurant.


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[Assistant] Hello, good day everyone. I'm from the Shinnecock Nation.


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[Assistant] Tabutni to the Cahuilla peoples whose land we gather on today. I was taught that water is alive. It can hear. It holds memories.


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[Assistant] And so I brought a water vessel up with me today because I wanted to hold the memories of our conversation today. Who gets legal rights? History has shown us some people, but not others.


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[Assistant] My Shinnecock ancestors, pictured here, were not citizens under the law.


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[Assistant] Then why do we claim to be nations governed by the rule of law if some people are protected, but not others?


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[Assistant] Because it remains one of the best ways to fight injustice.


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[Assistant] She told me of a prophecy that comes from her people, the Anishinaabe of the Midewin society. And in that prophecy,


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[Assistant] She told me that it tells of a day that will come where an ounce of water costs more than an ounce of gold.


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[Assistant] When she told me that prophecy, I sat for a moment and I thought,


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[Assistant] About all of the injustices we see in our world today. The water crises we see in our world today. And I said Nokomis, grandmother.


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[Assistant] I feel like we are already in that time of prophecy. And she looked back at me directly and she said, So what are you going to do about it?


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[Assistant] That's why I'm here with you today. Because I believe that one of the many solutions


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[Assistant] You might even understand the sacred essentiality of water and say that water is life. But what if I asked you instead, who is water?


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[Assistant] Protect it in the way that you would protect your grandmother, your mother, your sister, your aunties.


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[Assistant] Places like Cape Town, South Africa, where in 2018, residents were limited to two-minute showers and 23 gallons of water per day per person.


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[Assistant] Or even among the Navajo Nation. Pictured here is the Animas River on an early morning in 2015, prior to the Gold King mine spill.


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[Assistant] Where the Agua Caliente band of Kuya Indians has been fighting for decades to protect groundwater from exploitation so that future generations can not only live but thrive in their homelands as they have since time immemorial.


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[Assistant] You see, a recent study by Dig Deep and the US Water Alliance found that race in the United States is the strongest predictor of water and sanitation access.


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[Assistant] In the US, the Supreme Court found in Citizens United that a corporation was a person with similar protections under the Constitution, such as freedom of speech.


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[Assistant] And applied similar reasoning in Hobby Lobby, finding that a corporation had the right to freedom of religion in defense against implementation of the Affordable Care Act for its employees. Now these are controversial cases. And as a Shinnecock woman and a legal scholar,


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[Assistant] Where you can grant legal personhood to a corporation, but not nature.


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[Assistant] The many waterways across our planet that we all depend on to survive.


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[Assistant] And this is not something new for us as indigenous peoples.


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[Assistant] But we need to do better. We need to change. And we need to grant legal personhood to water. Because it affords the following rights and protections. It grants water the right to exist, flourish and naturally evolve. And most of all, it protects the water from us. From human beings that would do it harm.


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[Assistant] As human beings on this planet, we are not superior to other beings on this planet. We are not superior to the water itself.


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[Assistant] In fact, it's not. This planet, Ogi, Mother Earth, has very finite freshwater resources. Currently, nearly two billion people live in countries experiencing high water stress.


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[Assistant] It is also estimated that by 2030, up to 700 million people could be displaced worldwide due to water scarcity. We have to address this crisis.


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[Assistant] And we can do that. We can learn to be good stewards again. We can create laws through which we grant legal personhood to water. We can start to honor the original treaties between indigenous peoples and non-indigenous peoples for water protection.


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[Assistant] We can also develop water quality standards that have a holistic approach that ensure the well-being of the water before our human needs.


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[Assistant] And there are amazing, successful examples of this around the world.


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[Assistant] And even this year, the residents of the city of Toledo recognize the legal personality of Lake Erie.


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[Assistant] You see, I imagine a world where we value water as a living relation.


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[Assistant] As women, we are water carriers. We nurture water in our wombs for nine months. It's the first medicine that each of us as human beings is exposed to.


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[Assistant] I imagine a world where each of us takes up our right of responsibility as water citizens and protects water. So, in the words of Nokomis,


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[Assistant] What are you going to do about it? What are you going to do for the water?


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[Assistant] Well, you can call your local politician, you can go to a town meeting, you can advocate for granting legal personhood to water.


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[Assistant] But most of all, if you do anything, I ask that you make a promise to yourself. That each day you will ask, what have I done for the water today?


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[Assistant] If we are able to fulfill that promise,


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[Assistant] I believe we can create a bold and brilliant world where future generations are able


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[Assistant] To form the same relationship to water that we have been privileged to have.


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[Assistant] Lauren and Joanne. And we couldn't be happier.


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[Assistant] The weather has improved significantly here and we're going to get on the move south again.


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[Assistant] Right guys, we want to really keep on pushing along today.


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[Assistant] We're down to a couple hundred meters left to the turn off. And from there we'll be completely uncharted territory where we finally pull up the skin of step foot where probably no other human has ever stepped foot before. Which is a pretty neat feeling.


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[Assistant] This is where we're gonna call home for the next week or so. So we're gonna make camp. It's gonna be a busy week or so ahead. We've got a lot of science objectives to complete. Hopefully, fingers crossed all goes well. They'll find what they're looking for on the seabed.


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[Assistant] It's getting to the point where now we haven't got much data, so we really need to get some information.


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[Assistant] Got him? Yup, he reacted. So there's a group right out over there. And there's more


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[Assistant] Tati's just looking a little bit confused. She's run to the pantry a couple of times. Just not sure if she's gonna get her head straight yet. I'm really worried for her.


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[Assistant] Sunscreen comes in many forms, each with its own impacts on your body and the environment.


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[Assistant] Sunlight is composed of electromagnetic waves and is our primary source of ultraviolet radiation.


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[Assistant] Which has a shorter wavelength than visible light and carries more energy.


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[Assistant] Medium wavelength UVB rays can enter the skin's superficial layers, and long length UVA rays can penetrate into the deeper layers.


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[Assistant] UVB, in small amounts, actually helps us make vitamin D, which enables our bodies to build and maintain strong bones. However,


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[Assistant] Prolonged exposure to UVA and UVB can damage DNA.


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[Assistant] Age your skin and promote the development of potentially deadly skin cancer.


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[Assistant] Sunscreen protects your skin either physically, by deflecting UV rays with an inorganic blocker like zinc oxide or titanium dioxide, or chemically.


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[Assistant] We can compare application method, the SPF, and the active ingredients. Sprays can be convenient to put on, especially when you're wet, but a recent study found that most people don't apply a thick enough layer to get full protection.


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[Assistant] I prefer sunscreen with an SPF of at least 15, although 30 is better.


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[Assistant] SPF is a non-linear scale of how much UVB radiation is needed to give protected skin a sunburn.


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[Assistant] So how much time you have before you start to burn really depends on a long list of factors, including your genetics and when, where, and how you spend your time in the sun.


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[Assistant] Even though US marketed sunscreens have been deemed safe by the FDA, scientists are still researching the effects of many active ingredients on the human body.


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[Assistant] So if you're worried about potential irritants, look for mineral-based formulas with zinc oxide or titanium dioxide.


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[Assistant] Even though they may go on a bit thick at first, they're less irritating than carbon-based chemical sunscreens.


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[Assistant] These mineral-based sunscreens are preferential for the environment too.


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[Assistant] If you plan on catching rays while splashing in a river or the ocean, keep in mind that carbon-based chemical sunscreens can harm marine life. Take coral reefs for example.


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[Assistant] Although they cover less than 1% of the Earth's underwater surface, they're home to nearly 25% of all fish species.


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[Assistant] Research shows that carbon based chemical sunscreen ingredients like oxybenzone, butylparaben, octinoxate,


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[Assistant] And four MBC contribute to a stress condition called coral bleaching in corals, which are living creatures.


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[Assistant] In addition to providing a reliable food source, these algae give coral their brilliant rainbow of colors.


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[Assistant] Without them, corals turn a bleached white and are susceptible to disease and possibly death.


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[Assistant] And once the coral dies, the entire reef ecosystem is not far behind.


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[Assistant] So, you're now ready to make an informed choice when picking out your next sunscreen. SPF is clearly labeled on the front.


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[Assistant] On the back, under active ingredients, you can find whether a zinc oxide, titanium dioxide, and those coral harming components are present.


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[Assistant] I grew up on a Cree reserve in northeastern Alberta. We carry ourselves proudly with our heritage and culture. That's what gives us our strength. Our team name is Team Agamamook, which is Cree for never give up.


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[Assistant] Alright, let's go build a skiway. So the idea of...


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[Assistant] Grooming a skiway is to flatten the snow as much as possible.


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[Assistant] For the pilots to be able to land their plane, which is not so easy, you know, out in basically the middle of nowhere.


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[Assistant] It has to be flat and it has to be uniformly hard. It is a lot of work and it's physically quite demanding.


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[Assistant] But you want pilots to feel comfortable with what they're landing on and you don't want the plane crashing.


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[Assistant] So we're going to have to see what happens.


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[Assistant] But as long as our pilots think I did good work, that's really all that counts.


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[Assistant] That tail wheel's digging in. Probably a bit more than they're comfortable with.


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[Assistant] I think it looks pretty good. Well, it's down. It didn't crash.


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[Assistant] We go to the dry valleys because the surface cover is very simple.


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[Assistant] Okay, Telops is running. What I've done...


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[Assistant] The coldest being the lake, obviously. So the blue, violet colors.


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[Assistant] And this is one of the dynamics we're trying to capture in our analysis.


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[Assistant] And whatever happens in Antarctica will affect eventually weather in different areas in the world.


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[Assistant] My main focus is the surface, a few meters above the ground. It's where people live, where we grow our crops, so this is why it is important.