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[Assistant] The Watcher of the Veil fought valiantly and offered up his life in defense of our home. As you see, he still watches over us to this very day.


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[Assistant] Well, do you know about a setra temple? A temple, you say?


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[Assistant] If you mean a place where they worshipped gods, none exist. The Cetra never engaged in such practices.


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[Assistant] More importantly, our work remains unfinished. We'd best get on with it while we still have the light. This is the site to which I would have you attend next. Good luck to you all, and safe travels.


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[Assistant] Cloud. The Marko meter, if you would.


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[Assistant] Though I harbored doubts, I now concede that you were right. Something is happening to the planet. Any questions remain, but I can share with you some answers.


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[Assistant] Whose locations are dictated by the lifestream's ever changing flow. And in all my years...


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[Assistant] I'm defying my boss to be here, cause I've got a hunger that cannot be denied.


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[Assistant] Well, who could blame them? They fought against the Republic in the name of freedom. But when the smoke finally cleared, they found themselves under the heel of a new oppressor.


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[Assistant] And here I thought that Gus guy was just yanking our chain.


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[Assistant] The Wind in the Willows Episode 42 The Red Lion


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[Assistant] Badger and Mole came back to Toad Hall. Rat was very upset. Rat, what's wrong? asked Mole. Toad's gone, cried Rat. I'm so stupid.


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[Assistant] Inside, they found the bedroom empty.


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[Assistant] Down the road, Toad was eating at the red lion.


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[Assistant] What a yummy lunch! said Toad to himself.


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[Assistant] Toad watched them come into the restaurant.


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[Assistant] It's so beautiful! He gasped. He looked around carefully. No one was watching.


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[Assistant] I've spent so much time away from my son and I miss him like crazy, but I'm just trying to stay focused and keep my mind on what today is.


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[Assistant] The fact that Sir Ansh has taken six months to develop this dish is worrying. That's a perfectionist right there. He's gonna notice any mistakes we make in this dish.


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[Assistant] I'd love to read this recipe in full, but we don't have a lot of time and there are some big pressure points in this dish.


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[Assistant] To the yogurt, I add some mustard oil, I add some garlic and onion paste, and a little bit of Kashmir chilli powder.


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[Assistant] I have a quick look around and I see that the girls have already got onto the butter chicken sauce. But I'm still working on my chicken. I remove the bone from the thigh fillet.


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[Assistant] It's just slowing me down and I can see the girls powering ahead. I know I need to really push.


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[Assistant] I'm a little bit concerned how it's gonna come together and I'm trying to read the recipe over and over again to make sure that I don't miss anything.


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[Assistant] There's a lot of smoke coming off my chicken on the grill.


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[Assistant] It's right then that I realised I was supposed to remove the skin.


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[Assistant] I take my chicken off the grill and it's cooked through, but I do notice that it's a little bit dark.


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[Assistant] I feel like I'm catching up, but I've still got so many things to do. Sorry. I've got to finish off my butter chicken base, so I set on the cold butter.


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[Assistant] I love this idea. It's right up my alley. I love butter and I love smoking things. I take some butter and then take one of the little coals from the hibachi grill and put it on top of the butter.


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[Assistant] I'm worried that chicken is burnt and there's a bitterness to the dish.


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[Assistant] Like, kind of either going for a run or collapsing into a puddle and I wasn't sure which one.


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[Assistant] There are definitely some technical difficulties in the dish. Tell us. There's some things. Uhm, the chicken was a bit smoky because I left the skin on the chicken.


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[Assistant] By the time I'd realised I had it on the grill and I thought, you know, a little extra smokiness, a bit of the skin in there might not be a bad thing. I like smokiness as well.


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[Assistant] Um, I tasted Sriracha's dish and I think mine's just a little bit too, yeah, just a bit too much in the butter chicken.


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[Assistant] With people who grow their own fruit and veg in collaboration and I want to open a restaurant with a farm. I want to use only Australian grown local produce and I want to work with people that are really passionate about the produce. I want to see it from the ground to the plate.


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[Assistant] Emotion and effort you really put into us and how much you care. And how much you help us along the way. And uhm, it meant a lot. Yeaah.


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[Assistant] Good job, bro. Come on, mate. Bro, good job. Thanks, guys. You're alright, buddy.


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[Assistant] That's not bad at all. This is, eh, nice. Well done, buddy. That's the way. Multitasking. Let's go. Come on.


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[Assistant] If you make it into the top 10, you will be in for one of the biggest surprises in MasterChef history ever.


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[Assistant] You will face tomorrow's pressure test.


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[Assistant] To help celebrate our 10th anniversary, Coles, who has been our major sponsor for every single one of these amazing 10 years, is giving you the top 10, $10,000 each to put towards your food dream.


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[Assistant] Beautiful. Good. Enjoy it. So good. What's the dish?


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[Assistant] That bread is just, it's tender, it's delicious, it's nice and light. And with that egg and yoghurt, that is a wonderful breakfast. I'd go to a cafe any day of the week to have that for brekkie, that's yum.


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[Assistant] You know, the toughest thing about today's challenge is we let you do whatever you want. Show off, go nuts. But what you did was stay true to who you are, Samira. And what you've given us is incredibly amazing and delicious. And it makes me weak at the knees. Thank you so much.


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[Assistant] Kristen, you're flying. I mean, earlier today, cracking dish. Right now, another cracking dish. Uhm, keep doing what you're doing. That's a top dish. And it's just gotten me excited about pairs again.


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[Assistant] It's a shame, Chloe, because conceptually it's a great idea. You want it to play on the whole cheese plate and there's some fantastic versions out there in the world of restaurants where they do that. But as Gary said, chalky and it's... and it doesn't look appealing either.


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[Assistant] Now, unfortunately for the bad news. Three of you are in tomorrow's pressure test. And I think you probably know who you are.


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[Assistant] And finally Jess. Oh Jess. Perfectly cooked red emphra.


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[Assistant] But the sambal was right out of balance, too hot and overpowered that beautifully cooked fish. We're sorry Chloe, Sarah Jess.


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[Assistant] But the three of you will face tomorrow's pressure tests. And unfortunately from there, one of you will be going home.


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[Assistant] I'm gonna try and make a dessert. There's a few really earthy flavors and I can play to those and make a dessert with them.


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[Assistant] And olive oil and swipe yogurt. Thinking about like a mint granita and then some of the blanched almonds for texture. And then finishing with the kale dust.


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[Assistant] I wanna show off a few techniques today and I wanna kinda incorporate my dessert cooking into a savoury dish.


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[Assistant] It's been a bit of a marathon, hasn't it? This MasterChef competition.


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[Assistant] I'm hard to get where you are right now.


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[Assistant] So, we've organised a little something to help you for that little last surge of energy that you'll need to drive into finals.


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[Assistant] Lemongrass. Hands up, who picked that?


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[Assistant] Yeah, I can do something with that, for sure. Right, next one. Ah, chocolate. Now let me think. Jess's mum.


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[Assistant] So some rules. You have 60 minutes to bring us a beautiful dish using at least one or all of the ingredients in that mystery box. You've got your regular under bench staples.


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[Assistant] Instead, they go into a very special challenge. You'll get a chance to win a ticket straight into finals week.


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[Assistant] Worth doing your best dish for so far in the competition? We think so.


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[Assistant] Be interesting to see whether they stick with the ingredient that their partner or friends picked or whether or not they go, you know what, much rather have the dark or much rather work with chocolate.


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[Assistant] For so long, you had that big pin on your apron that gave you the confidence, you know, to carry, you threw a lot of the challenges in this competition. You don't have it anymore.


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[Assistant] Fettuccine and lemongrass? Aye. If I was Italian, I'd be.


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[Assistant] Huh? Sorry? Fettuccine and lemongrass? Aye. If I was Italian, I'd be.


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[Assistant] Isn't it lovely to have your friends and your family cheering you on from the gantry and we hope that it inspired you, not distracted you. Remember what's at stake, that chance to go straight through to finals week. So a pretty important cook. Of course, we're only tasting the top three dishes and we have chosen. First up.


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[Assistant] Certainly when you look at it in the bowl, that description makes a lot more sense. The sauce?


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[Assistant] I love the simplicity and it is an absolute crowd pleaser. You put that on any menu and it's going to be one of the best sellers because it is what it is. It's coffee and chocolate.


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[Assistant] And I love the fact that you've made a coffee cream for a change rather than trying to smother it with granita and ice cream and trying to be too clever. Classic. Understated.


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[Assistant] But I like coffee parfait better! Um, that's really delicious. Best of all, I love the texture.


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[Assistant] That little parfait is really silky, it's really smooth, it's quite heavy, but in this case it's delicious. And the cleverness of that little crisp shard of praline is really wonderful, I love it. And for me I don't need the granita, in fact the fact that the granita's melted into this lighter syrup is quite delicious.


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[Assistant] We're going to be tasting all of your dishes, and for that winning dish, a very special place on the Vuitton menu.


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[Assistant] But that's not all. Whoever cooks it will find themselves joining Saki in this week's Fast Track to Finals Challenge.


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[Assistant] However, the three least impressive dishes will find their makers facing the pressure test tomorrow, where obviously one of you will be going home. Chloe, if you choose to play your superpower,


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[Assistant] Your dish won't be tasted. You'll be safe from the pressure test. But you also won't have the chance to be the best dish.


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[Assistant] Duck loves sweets and it loves sour and that kind of dish I think is as good as pretty much any restaurant that I'm going to right now that could go on to the menu. I'm not saying Vuitton Mont, that's your claim, not mine, but that is beautiful, technical, uh, clever cooking.


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[Assistant] Love it. So all that kind of, you know, crispy crunchy stuff's the forest walk. Yeah.


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[Assistant] I like it. Yeah, I like that. We all have our own stories about that. I think you never used to like oysters.


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[Assistant] You are wearing that apron, which is the superpower that you won last week. Do you play the superpower or do you not?


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[Assistant] Well the power is gone everyone! Yeah! Hand over the apron, take your dish away, and you are safe. Bye bye mushroom ravioli, I was looking forward to you, but there you go.


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[Assistant] We love a change of scenery here on MasterChef. Welcome back after our epic trip up to the Northern Territories in Darwin. And I'm sure your heads are still spinning after meeting Prince Charles. But it's always nice to get back to the MasterChef kitchen.


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[Assistant] Do the numbers. Not many of you are left. And it's right about now, you're starting to think, I'm sure, that you're gonna win this.


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[Assistant] Right, some rules. You can cook anything you want, sweet or savoury.


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[Assistant] Your dish must include your surprise ingredient. But remember, we want three plates. You have an open pantry, the garden is in play.


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[Assistant] We're going to be tasting all of your dishes. The contestant that cooks the least impressive dish will go straight into this week's elimination.


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[Assistant] I mean, look, there's lots of things I reckon you could combine, so you get savoury, bitter and sweet, but it's all good.


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[Assistant] What a brilliant cook and some great ideas. That little mini mystery box must have inspired you, let alone that trip to Darwin and the Northern Territories. We can't wait to taste. So, the first three plates belong to... ...Kristin.


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[Assistant] The lamb is delicious, but you've cooked it absolutely beautifully. Caramelised on the outside, pink in the middle. Love those baby carrots, love the puree.


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[Assistant] It's interesting because it's funny isn't it how meat behaves. It looks very pink on the cut surface but then can you see how it's over rested on the inside? Interesting isn't it?


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[Assistant] So it shows you how important that resting before cutting is, you know. Just a little bit disappointing.


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


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[Assistant] Caramel and porcini. Ridiculous. But it works.


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[Assistant] A young mind, and in this case, a brilliant mind. So well done.


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[Assistant] Yeah, well, it's like the other two ingredients in the pantry. There's all sorts of oils. There's hazelnut oil, there's walnut oil, there's pine nut oil. We've got a world of different flavours that they can really play around with. What would you do? Think of those amazing pepper dishes. Yeah. Crab and pepper. Classic pepper steak.


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[Assistant] Listen up guys, one hour to go. And you know what's gonna happen? It's gonna go like that. Let's move it. Come on guys.


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[Assistant] I get it, but I think there's a stronger connection with a pepper, whether it's szechuan or java long pepper for example in a sambal, than there would be with the peanut oil in sambal.


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[Assistant] You can make a beautiful dish. Okay. Do you know what I mean? I mean, you've got time to do something interesting.


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[Assistant] That looks good. So Jess, which of the three ingredients did you hear it?


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[Assistant] And it's the Szechuan pepper that kind of slowly builds and you get that lovely flavour. There's a bit of acid in there. It's kind of toasty and roasty. That would be good on everything. Friday.


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[Assistant] And I like the idea of trying to break down the tzatziki and give us something really fresh.


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[Assistant] I like the mousse and I like the ice cream together. It's just lacking a bit of texture. Needs contrast.


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[Assistant] I wanna do a play on a cheese platter, but in a dessert. I'm just gonna do a blue cheese cheesecake, I'm gonna do some spudges. Great. A pumpkin seed praline, and then I'm gonna also do a twirl.


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[Assistant] Uhm, I'm making a baked blue cheese cheesecake.


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[Assistant] It's smooth, but little bits of blue cheese to it. I just crumbled it through. Just the little bites.


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[Assistant] I need to start getting, you know, everything ready for plating. I grabbed my cheesecake out of the fridge.


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[Assistant] It's not right. This is not what I expected at all. I'm really disappointed. It's not the consistency that I was looking for.


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[Assistant] That's the most famous guest in MasterChef history worldwide.


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[Assistant] The most famous guest in MasterChef history worldwide.


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[Assistant] The reality of elimination descends. It's all on the line today. As they cross into uncharted territory.


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[Assistant] Welcome back to week number four, wealth and poverty. Just in terms of highlighting


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[Assistant] The key takeaways, and hopefully every week there are going to be a lot more takeaways than the limited number of takeaways I choose to focus on. But last week, some of the most important for the purpose of


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[Assistant] Where we are in the course have to do with globalization and technological change as contributors


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[Assistant] Particularly over the last 30 or 40 years, there has been more and more global integration, both in terms of trade,


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[Assistant] And also direct investment. We made that distinction. And at the same time more and more technological change. And I suggested to you that there really is not that much of a difference between globalization and technological change. One depends on the other.


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[Assistant] The dominant view has been that globalization and technical change, however you want to define the two of them, together have placed more and more of a premium on people


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[Assistant] Getting a good education. College-educated so-called, as I described them last week, symbolic analysts are in greater and greater demand.


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[Assistant] Because most of the routine production jobs have gone elsewhere.


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[Assistant] At the same time, what's left is personal service jobs. If you are not doing complex knowledge work, if you're not undertaking symbolic analytic work,


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[Assistant] It is, by its very essence, personal. It is one-on-one. It is attention.


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[Assistant] And a lot of those jobs don't pay very well. And you put that all together and you see widening inequality of income and wealth. Now I see, I think there's a lot to that view, but that view is also quite limited.


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[Assistant] It doesn't include a lot of the other very important factors.


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[Assistant] Such as widening inequalities of place, we'll be talking about today, and other


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[Assistant] Even more complicated levels of understanding that we will be talking about in the next couple of weeks. We are still, at this point in the course, trying to understand why. Why inequality of income and wealth, including racial inequalities, have continued to widen.


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[Assistant] Well, let's look at today's outline, why widening inequality is a place. Who gets into my community? We'll talk a little bit about the island.


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[Assistant] You don't know what it is yet. Racial discrimination by place. Educational sorting.


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[Assistant] Today whenever you hear the personal pronouns my or our, I want you to be particularly sensitive because those are loaded.


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[Assistant] Those personal pronouns in terms of place, my community, my nation,


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[Assistant] But also some political and economic realities that we've got to expose, if we're going to understand inequality.


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[Assistant] Inequality is in place. I'm going to show you a map of the United States.


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[Assistant] And I'm going to show you that there is vast disparity of income


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[Assistant] And by this point in the course you know that vast disparities of income lead to vast disparities of wealth. Uh, but then I want to ask you a question about this.


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[Assistant] Because what you can see here is that, you know, for example, the Bay Area is considered to be very prosperous as coastal New York and New Jersey, New England,


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[Assistant] And then you see the interior of the country, there are a lot of distressed regions.


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[Assistant] And up to date, by means of inflation,


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[Assistant] Way of looking at the regions of this country 20 or 40 or 60 or 80 years ago, you would not see quite the degree of inequality by place.


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[Assistant] There is free movement. In other words, we're not talking about movement across national borders. When you're within a nation and you have this degree of inequality, you would expect people


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[Assistant] Who are in low wage or less prosperous areas to want to move to where there are better jobs and better prospects.


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[Assistant] In other words, you would expect a lot of mobility geographically that would reduce these increasing extremes by place.


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[Assistant] The rate of Americans re- relocating residences


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[Assistant] We see a decline, not an increase.


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[Assistant] Which is only exacerbating these inequalities in place.


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[Assistant] I hasten to add, in fact I should have added a moment ago when we were looking at the map of the United States, if you zoom in on any even individual county or place, you see that there are widening inequalities of place inside them. Even in the Bay Area that is considered to be prosperous, there are widening inequalities


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[Assistant] Very highly prosperous spots and very, very distressed areas. Again, why not more mobility?


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[Assistant] Why is geographic mobility declining? Is it because, A, people in low-income areas don't want better jobs in high-income areas because the cost of living is becoming so high there they would be worse off?


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[Assistant] Or is it B, because people in high income areas don't want to move to low income areas, even though the cost of living is much lower there, because there are so few good jobs there.


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[Assistant] Or is it C? People in low-income areas are more dependent on webs of family and friends there.


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[Assistant] For all sorts of childcare, financial help.


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[Assistant] Or is it D, the people in high-income areas are more dependent on webs of symbolic analysts there for ideas and insights?


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[Assistant] Now, just so you know, it's some of all of this.


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[Assistant] But what do you think is the major, major


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[Assistant] Factor. And let's take a look at what you think.


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[Assistant] Well, you don't really know what you think, or at least it's not very obvious. A, you tend to go, most people here, 32%, uh, are tending toward A, but B is, a lot of you think it's B and C. D, not very much.


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[Assistant] But let me, instead of just answering the question for you,


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[Assistant] As I've tried to do in the past I want to give you some additional data, but I also want to give you a clue.


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[Assistant] Much of what we understand sociologically, particularly with regard to distressed areas or people in poverty,


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[Assistant] Is becoming more and more critical, making it obviously more difficult to leave.


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[Assistant] Particularly with regard to a mechanism that I want to talk to you about, and maybe the best way of beginning to talk is to ask you a personal question. Uh, which would you prefer? You're shopping for a house or a rental unit, a place to live, and I'm going to give you two choices.


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[Assistant] Uh, choice number A is a $150,000 condo in a gated community.


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[Assistant] And the condo fees are $12,000 a year.


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[Assistant] What you get with this condo, by the way, is you get private security guards, well-attended grounds, private pool, recreation. I should also mention that poorer families


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[Assistant] They can't afford to live there because they can't qualify for a mortgage. They have bad credit risks and also there's a restriction on the size of families. Two children max, which rules out many poor families that are larger. So that's number A.


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[Assistant] As clearly in your head as you can.


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[Assistant] Because the alternative I'm going to pose to you, alternative B, in terms of where you might want to live,


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[Assistant] Would be a $150,000 house in the city.


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[Assistant] There's a $12,000 a year property tax.


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[Assistant] So in terms of your outlays, it's about almost exactly what A was.


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[Assistant] The difference is that with B, you have public police.


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[Assistant] You have access to public park and a public pool.


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[Assistant] Be honest. Which one would you prefer? Go.


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[Assistant] So most of you, 63%, you would prefer A. 37% B, that's about two thirds, one third.


[User] Please transcribe this text

[Assistant] Well hold that in your heads. I want to explore with you why in a moment. But just to clarify what's going on here, let's try another question. And I'm gonna focus this one on schools. And ask you to choose between different options for your own child.


[User] Please transcribe this text

[Assistant] Would you prefer to send your kid, A, to a private school that costs $16,000 a year?


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[Assistant] Be an excellent public school in an upscale community with the same results.


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[Assistant] But bear in mind, because the school is in an upscale community, and it is so good,


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[Assistant] You pay the equivalent of $16,000 a year in a higher price for the house that is located there.


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[Assistant] Or see a public school in an average community that can give your child an average education and a good one if she works very hard.


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[Assistant] It's actually a private public school. Or it's a public private school. In other words, your tuition payment


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[Assistant] For your child is in the cost, that $16,000 cost of getting the house in that community.


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[Assistant] We call it a public school, but that hides what's really going on.


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[Assistant] Suggest that this was in your head. Maybe you like the idea of sending your child to a public school that is called public but is actually private.


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[Assistant] The states provide nearly half of all school funding. That is, the federal government is only providing nine percent.


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[Assistant] Uh, state revenue is 47%, local revenue is 45%, and this is across the country.


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[Assistant] So that local revenue, the local property tax is extremely important


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[Assistant] Uh, California, the state is providing 58%, local property tax is 22%, then you have federal, 9%, the same.


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[Assistant] State lottery kicks in, other local, let me just mention other local for a moment because other local very often means a supplemental amount that people in


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[Assistant] Communities, particularly wealthy communities provide over and above their local property taxes.


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[Assistant] Sometimes it's quote unquote voluntary. Sometimes it's voluntary, but not really voluntary.


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[Assistant] To make sure that the school is really up to par.


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[Assistant] Partly the concept of a public-private school or a private-public school because where you live in the United States


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[Assistant] Has a lot to do with the quality of education your child is going to get if your child opts and you opt for a public so-called school.


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[Assistant] Live or once lived in Piedmont, California. Anybody? Yeah. You grew up there.


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[Assistant] Uhm, and let me ask you, were you aware that Piedmont is an island in the sense that it's surrounded by Oakland? And did you go to a public school? Piedmont High School, which is a public school. But it's a public private school in the sense that


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[Assistant] Piedmont High School really doesn't resemble Oakland High Schools. They were getting public services, particularly schools.


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[Assistant] Oakland was not getting any taxes from Piedmont, just as Piedmont was not getting taxes from Oakland, but Piedmont is, well let's take a look at the Piedmont school.


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[Assistant] Here we've got the number enrolled, the percent Latino, percent African American, and so on. Let's just take a look. Number enrolled, uh, well, Piedmont only has 2,464 in the school district. Oakland, 48,000.


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[Assistant] Piedmont 1.5%, we're talking about in the schools. We're talking public schools, not private schools, public schools.


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[Assistant] What about percent English learners, 30% in Oakland, less than 1% in Piedmont?


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[Assistant] And how about free or reduced price meal program? Now this is a program many of you know about. This is a federally subsidized and partly state subsidized program for basically helping pay meals during school hours


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[Assistant] For children of families that are relatively poor or very poor,


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[Assistant] And sometimes this is the one really good meal that children get.


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[Assistant] 55.28 in Oakland, over 55% of the children in Oakland had access to this program. And what about Piedmont? 3.21%.


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[Assistant] You see the difference. Salary.


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[Assistant] Not a huge difference. Highest salary. Not a gigantic difference. What about the four-year dropout rate?


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[Assistant] Well, you get my point. There is a substantial difference in these two school systems, but one is surrounded by the other.


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[Assistant] And the question that you should be asking yourself is why? What's the point?


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[Assistant] Of having one school system or one district or one political district


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[Assistant] That is so different from its surround.


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[Assistant] Where I attempt to summarize what's going on here, let's just look at, uhm, San Francisco.


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[Assistant] Uh, and the cost of living in San Francisco, which doesn't come as a surprise to anybody here, I'm sure. And what we're going to be looking at is starting in 1982, all the way up to 2019, uh, the


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[Assistant] Prices, and we're going to compare San Francisco median home price to California's median home price to trends in the United States overall during these years.


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[Assistant] Now what you can see here is that the San Francisco median house price followed this trend


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[Assistant] This is the San Francisco median condominium price.


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[Assistant] Follows a very similar trend. But then look at the existing California houses also going up. There was a recession here. You can see the effects of that recession.


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[Assistant] And then here is the U.S. median existing home price, all adjusted for inflation. Something quite dramatic happened in San Francisco, and maybe Piedmont too.


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[Assistant] Well this is a picture of somebody who is very upset that the fact that Flint's drinking water was undrinkable for a number of years.


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[Assistant] I had a summer job in Flint, Michigan in the summer of 1964.


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[Assistant] That was when Flint, Michigan was still a big, big automobile assembly plant. In fact, that was a big GM.


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[Assistant] General Motors had huge plants in, in Flint. Flint was a middle class city.


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[Assistant] And I have not, I don't think I've shared what I'm about to share with anybody before. I got the job. I applied for the job out of high school. I was a disc jockey in Flint, Michigan.


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[Assistant] The big sound of music and news in Flint, Michigan. And I had, because I was very young, well, relative to the other


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[Assistant] Policy of WTRX at the time was I could only play the top ten songs.


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[Assistant] Billy was known for the top ten, so I played the top ten songs all summer, and they didn't change.


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[Assistant] They were the same. They were as, I can't get no satisfaction.


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[Assistant] I can't believe that I can't remember all of them. I'll bring them to you. Don't ever listen to them. At least in my presence. Because I was so bored. I was so excruciatingly bored that I started a contest.


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[Assistant] And I said to everybody who was listening, I said, look at the first person, I, I, I, I'm going to play the top ten songs, but


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[Assistant] Uh, the first person to phone in, I want to have a little conversation with you. It was not against the station rules. First person to phone in, uh, I'll give you ten bucks. First person to phone in, we'll have a little conversation, ten bucks.


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[Assistant] And then I said, okay, well, let's raise it, uh, next person to phone in, next person to phone in, Flint, Michigan, all of you out there listening, fifty dollars, just phone in, we'll have a little, I'll just say your name, we'll just talk a little bit.


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[Assistant] And I began to realize that there I was, from midnight to 5am, playing the same top 10 songs every night, and nobody was listening.


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[Assistant] But, on the other hand, Flint was a vibrant town. It wasn't a vibrant town in terms of listening to WTRX, but it was a vibrant town. Flint lost its manufacturing base, and because it lost its manufacturing base,


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[Assistant] Flint also lost its tax base.


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[Assistant] And because it also lost its tax revenue base,


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[Assistant] Flint no longer had the ability to finance much of what it needed to finance as a municipality. So not only did it lose jobs, that was bad enough, but Flint also lost the capacity to provide public services.


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[Assistant] In a few weeks we're going to talk about taxes, but I just want to plant a flag with you here.


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[Assistant] That one of the issues in


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[Assistant] The story of widening income and wealth inequality in America that is not sufficiently being told is how much public service depends on local taxes.


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[Assistant] Inequalities of place become particularly cruel when you consider that wealthy places


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[Assistant] Which gets to the pronoun, possessive pronouns that I was talking about before. Who is us?


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[Assistant] What's my town? What's my community?


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[Assistant] If I live in Piedmont, do I say Piedmont is my town or is it Oakland?


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[Assistant] What is the meaning of possessive pronouns when we're talking about place?


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[Assistant] Detroit, Michigan. Flint is up here someplace. Here's Detroit.


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[Assistant] But what is not well understood is that there is a county and you can just barely see on this map.


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[Assistant] It's called Oakland County. Has nothing to do, obviously, with the Oakland here. Oakland County, Michigan. This is the county line.


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[Assistant] You see, Detroit's here, Oakland County is here.


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[Assistant] If you take any of these streets out of Detroit you go into Oakland County and you don't know


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[Assistant] When you hit Oakland County because it's all urban. But there is a difference. Oakland County


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[Assistant] Is one of the richest counties in America.


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[Assistant] Now that's not well understood when we talk about


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[Assistant] The poor of Detroit, or Detroit being a poor and predominantly black community.


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[Assistant] We don't talk about Oakland being rich and predominantly white.


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[Assistant] And we don't talk about the fact that there is no difference between them in terms of all being part of the same urban area, except that when you cross the line, suddenly something happens.


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[Assistant] The streets become better paved. The street lights become better equipped.


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[Assistant] Every public amenity suddenly becomes much better, including the schools. It's just like Piedmont and Oakland.


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[Assistant] A few years ago, somebody suggested that maybe the tax base for Oakland


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[Assistant] That would include parts of Macomb County and certainly Oakland County and would just be, you know, much larger. Make Detroit larger.


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[Assistant] So you pooled all of the tax money, tax revenue, from everybody who lived in the larger Detroit, including wealthy people who lived in Oakland County.


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[Assistant] That proposal was met with a great deal of, shall we say, hostility by the residents of Oakland County. Why should we


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[Assistant] How much of that is race? How much of that is class?


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[Assistant] That is the question that underlies


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[Assistant] Much of what we've been talking about so far in this class.


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[Assistant] Why should we in Piedmont share our tax revenues with Oakland?


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[Assistant] This is a area in Alabama, Gardendale, Trussville.


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[Assistant] There are two sections of Birmingham, at least they were two sections of Jefferson County, part of the same school district they were, but then Glendale and Trussville, Alabama, they seceded from Jefferson County. Leaving Birmingham, i.e. predominantly black families, predominantly poor, to themselves,


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[Assistant] On the theory that, what, when Gardendale and Trussville


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[Assistant] We're not part of the same community. Who's we? Who's they? How much is racism? How much is class?


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[Assistant] Who have more money and more tax money just don't want to share our tax revenue with them because our tax revenue goes so much further if we just keep it among us.


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[Assistant] Is that what was going on earlier when you decided that you, two thirds of you, decided that you wanted to have


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[Assistant] A condo, then instead of paying taxes to the general city, you would pay a fee, a condo fee and you would get your pool and you'd get all kinds of other amenities and you'd also get private security and you wouldn't have to


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[Assistant] Dilute your tax or your dollars, you wouldn't have to share with people who are more needy. I hate to put it so bluntly.


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[Assistant] What I want to suggest to you is that there are at least three things going on simultaneously here. One, maybe racism.


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[Assistant] Secondly, too, maybe, class.


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[Assistant] The school district in Orinda found that Vivian, a seven year old, Vivian was attending Orinda school.


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[Assistant] And they determined that she did not reside in Orinda. She actually resided in Bay Point.


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[Assistant] She did, in effect, reside in Arenda because she was the daughter of a housekeeper.


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[Assistant] In a house in Orinda and she had a bedroom in that house with the, her mother who was the housekeeper and so technically she was residing in Orinda but the Orinda school board said no because actually her residence, her official residence was in Bay Point.


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[Assistant] There was some commotion about this, because Vivian also is a person of color.


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[Assistant] Was rather poor, and the school district in Bay Point was nowhere near as good as the school in Orinda.


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[Assistant] Arenda public schools are among the best in the area.


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[Assistant] A lot of people move to Arenda to take advantage of the schools. They pay extra in terms of buying a house.


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[Assistant] To get to Arenda, they pay property taxes for their school in Arenda, and a lot of people said, no, Vivian should not be here.


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[Assistant] They didn't say why should we share our money or tax dollars with them, but they might as well have said that. And they were quoted in local newspapers, some of the residents of Orinda, as saying, if we allow Vivian to be here, then what's next?


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[Assistant] The notion being that once you allow some poor kid to come here to this school district that we are paying a lot for, well then maybe other poor kids.


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[Assistant] Or maybe other children who are disproportionately children of color, who are going to poorer schools, will want to come here instead. It is exactly the same dynamic that we're talking about.


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[Assistant] A sorting mechanism. We are sorting geographically according to


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[Assistant] Not only wealth and income, but also race?


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[Assistant] Like any large metropolitan area, you can see how much racial sorting there is.


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[Assistant] Orange areas are where Hispanic, Latino people are living. The green areas are where white people are living, and here is the island of Manhattan. Chicago, you see the same thing. We could go through a number of cities, I won't with you, but you see the degree


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[Assistant] Of sorting, geographic sorting by race. So what's the major explanation for racial segregation geographically? Is it personal choice? I mean, white flight.


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[Assistant] To Oakland County, to Piedmont, etc. Or is it differences in income and wealth that is whites who tend to be richer, can afford to live in places with lower crime, better infrastructure, better schools, black people tend to be poorer and cannot? Is that what's going on?


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[Assistant] Or is it laws and regulations and the legacy of laws and regulations?


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[Assistant] So about 55% of you think it is laws and regulations, the legacy of laws and regulations. Uh, but many of you, 41%, think it is B, differences in income and wealth. Uh, that is, you can just afford different kinds of public amenities.


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[Assistant] A small number, 21%, 4% of you say it's personal choice. Well let's take a longer and harder look.


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[Assistant] And one way to begin this is to take a look at what happened, well, many of you, some of you may remember Ferguson, Missouri, in 2014. A young man named Michael Brown.


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[Assistant] One of many young black men. Michael Brown was shot.


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[Assistant] But as a result, there were, there was a great deal of commotion, rioting, a lot of anger, and Ferguson, Missouri, for a few months became the focus of national attention.


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[Assistant] In terms of understanding what happened in Ferguson,


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[Assistant] It's useful to take a look at what has happened over the years in St. Louis. This is an ad that appeared in 1916.


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[Assistant] St. Louis enacted an ordinance that barred black people from owning or renting


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[Assistant] Where 75% of the residents were white.


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[Assistant] This particular ad says, look, look at these homes now, an entire block, ruined, and you see the X's, by Negro invasion. Save your home, vote for segregation. 1916, in St. Louis, and many people did.


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[Assistant] That ordinance was the first step.


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[Assistant] Then became very much in vogue, and by restrictive covenants I mean that when you sell your house,


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[Assistant] You have to put a particular clause in the contract.


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[Assistant] And that particular clause, by law, either state or municipal law, says certain people cannot


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[Assistant] Be sold. No part of this land can be made to be used, occupied, or sold unto leased, rented, or sent forth to Negroes, or any person of persons of Negro blood, or extraction, or to any person of the Semitic race, blood, or origin,


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[Assistant] Including Armenians, Jews, Hebrews, Persians, Syrians, except, etc.


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[Assistant] Those restrictive covenants were very common.


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[Assistant] Parents moved into a little community in northern New York state, not that far north.


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[Assistant] Unbeknownst to my parents, there was a restrictive covenant in the deed to the house they bought. They didn't know it. They were Jewish.


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[Assistant] In the community, my mother thought that the delegation was there to welcome


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[Assistant] But the delegation was there.


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[Assistant] To tell my parents that they would not be comfortable because this community was a Christian community and my parents should think about leaving even though


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[Assistant] The laws of New York State had begun to bar restrictive covenants.


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[Assistant] And this is a segregated work crew in St. Louis. Even the work crews for the public housing were segregated.


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[Assistant] Some of you know about redlining. That is the banks.


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[Assistant] In terms of providing mortgages, would not provide a mortgage to


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[Assistant] Particularly black families in certain areas.


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[Assistant] They not only went to the bank, but they relied on subsidies coming from the FHA, the federal government. But the federal government was...


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[Assistant] Providing certain kinds of mortgages only for white neighborhoods.


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[Assistant] This is St. Louis, at least it was, it had been a portion of St. Louis.


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[Assistant] Before the so called urban renewal schemes of the 1950s and 60s, this had been a black neighborhood in St. Louis.


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[Assistant] And what did St. Louis do? It became very fashionable simply to eliminate these neighborhoods.


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[Assistant] And put up new buildings, new apartment buildings. It's no longer a black neighborhood.


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[Assistant] Federal roads and highways, the national highway system put in beginning of the 1950s and 1960s also had a tendency to put the highways through


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[Assistant] What had been predominantly black neighborhoods?


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[Assistant] Isolate what had been predominantly black or Latino neighborhoods.


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[Assistant] The point is that in all these ways, laws and regulations made it incredibly difficult for black families and then Latino families to accumulate wealth in the form of housing.


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[Assistant] Under the Fair Housing Act of 1968, that was one of the major


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[Assistant] Reforms attempting to reverse this tendency


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[Assistant] And there was a case in which developers received federal tax credits to build low income housing and the states could decide which projects got the tax credit.


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[Assistant] But what if the projects actually increased racial segregation?


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[Assistant] Well there was a 2015 Supreme Court's case.


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[Assistant] Texas Department of Community Affairs versus Inclusive Community Projects in which the Supreme Court ruled that policies that have the effect of increasing racial segregation.


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[Assistant] Not just the intent, but the effect, even absent any evidence of intent, violated the 1968 Fair Housing Act, a major Supreme Court decision.


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[Assistant] But the legacies of discrimination by place, the legacies of making it harder


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[Assistant] One, inferior public services from low tax bases.


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[Assistant] A second legacy, rental units rather than home ownership.


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[Assistant] And by the way, when you have rental units rather than home ownership, as housing values rise,


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[Assistant] It's the landlords who get the benefit of the rising gentrified housing values, and the people who are renting often can no longer afford the rents.


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[Assistant] Racial wealth gap. The racial wealth gap you can understand, I hope, better now. Because if you're facing 80, 90 years


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[Assistant] In which it is difficult for black families to get housing on the same terms or on terms that are at least as generous through private banks, through FHA, elsewhere.


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[Assistant] Then there is going to be a big difference in terms of not only income with regard to black families and white families,


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[Assistant] But if you go back to our discussion of the relationship between income and wealth, you see that there is going to be an even bigger difference in terms of wealth.


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[Assistant] And then finally isolation and perpetuation of poverty. If you have entire


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[Assistant] Areas that are poor and predominantly black or Latino


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[Assistant] Those areas become isolated. There are fewer good jobs, there are poorer schools, fewer models of success with regard to upward mobility.


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[Assistant] And, as we will see, also often unhealthy environments, leading to lead poisoning, asthma, gun violence,


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[Assistant] Fast foods rather than easy available of nutritious foods and the list can go on and on.


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[Assistant] When I first began looking at the data,


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[Assistant] And writing about this, the assumptions


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[Assistant] Thirty years ago, where that most racial segregation resulted from personal choices, such as white flight.


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[Assistant] That black populations inhabit urban cores, called at that time ghettos,


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[Assistant] And that racial segregation mainly was the result of differences in income and wealth.


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[Assistant] Those three assumptions have been turned on their heads.


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[Assistant] The new understanding is that much geographical racial segregation is the legacy of laws and regulations.


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[Assistant] Having to do with perpetuating


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[Assistant] That segregation is within cities, segregation is also within suburbs and exurbs.


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[Assistant] And finally, geographic racial segregation contributes to differences in income and wealth by race.


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[Assistant] Which goes as to sorting by education. Uh, personal question.


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[Assistant] Where would you like to live after graduation? Choice A is the Bay Area. B, Los Angeles, San Diego, New York, Boston, or Washington DC. You can, B, you can pick any of those.


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[Assistant] Fresno, Podesta, Bursa, a lot of choices there. Fresno, Podesta, Merced, Bakersfield, Cleveland. Well, it's interesting.


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[Assistant] Because what we see is that


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[Assistant] The pattern of your wishes are not that unusual. The point is that you


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[Assistant] Are likely to have more choice in where you go.


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[Assistant] Than most people who are graduating from high school or from college.


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[Assistant] And the reason you're likely to have more choice, we've talked about a little bit before, because you are likely to be getting better jobs. You're likely to have more mobility.


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[Assistant] You're graduating once again from the best public university in the world.


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[Assistant] By metro area, the percent of college graduates among millennials, that is age 25 to 34,


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[Assistant] What we see here is that


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[Assistant] Go to these blue points, these blue areas, these are top metropolitan areas, and you've got a lot of college graduates clustered.


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[Assistant] Now, fifty years ago, if you were the number one graduate, the valedictorian of your high school class,


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[Assistant] The likelihood if you were in Iowa, you would go to Iowa State or the University of Iowa.


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[Assistant] Today, if you're a star student in Iowa,


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[Assistant] You're not going to stay in Iowa. I have nothing against Iowa.


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[Assistant] You are aware of not only choices you have,


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[Assistant] But you're also aware that there is a wider and wider disparity in the quality of living. Now what kind of quality of living am I talking about? The amenities. Publicly supported amenities. Also private amenities. Now, as was said up here,


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[Assistant] There's also the reality that if you go to one of these college clusters,


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[Assistant] You're going to be surrounded by other highly productive people who you find, frankly, stimulating. Intellectually, maybe otherwise.


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[Assistant] College graduates clustering together generate a lot of economic outputs, a lot of productivity, a lot of value.


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[Assistant] These clusters, where you have very few college graduates,


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[Assistant] In 1970, 12% of U.S. adults had college degrees and they were in every major metropolitan area.


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[Assistant] Now, 40% of US adults have college degrees, and they are concentrated in San Francisco, Boston, New York, Washington, Chicago, Denver, and smaller college towns.


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[Assistant] You see the relationship between inequalities of place


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[Assistant] And widening inequalities of income and wealth overall.


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[Assistant] Other than San Francisco, is it Oakland, Palo Alto, Berkeley, Richmond?


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[Assistant] And by unequal, I should have specified this, I just mean where you have the largest disparities of income and wealth.


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[Assistant] A lot of you think Palo Alto, some of you think Berkeley, some of you think, few of you think Richmond. Actually the answer is by a long shot, Berkeley. You may consider that a criticism


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[Assistant] Of this city we are living in, actually, Berkeley is budding the tide.


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[Assistant] Because most cities are becoming either more or they're poorer or richer.


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[Assistant] It is very difficult to keep the rich and the poor together in the same jurisdiction for all the reasons we've talked about.


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[Assistant] When every other place is becoming either richer or poorer.


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[Assistant] They can't get the help, quote unquote, the service help, the personal service workers they need because the personal service workers have to live so far away.


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[Assistant] Be so personal today, but I want to show you how decisions that you are making are


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[Assistant] Replicated on a large scale and have large consequences.


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[Assistant] So, is it 90% the likelihood that you'll eventually marry somebody with your same level of education? 60%, 30%, or 10%?


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[Assistant] Most of you think it's about 90%, in fact, uh, you're pretty close. And this is an aspect of sorting, the sorting mechanism. Often, again, we don't talk about when we talk about inequalities of income and wealth, but just think to yourself if there is a larger and larger chance that


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[Assistant] Highly educated people who are likely to be earning more money are going to be together in the same household, married or otherwise.


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[Assistant] It is likely that that household is going to have even greater disparities relative to other households.


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[Assistant] And so, you see, it's not quite as much as you said, but it's certainly in that direction. 61% overall partners with the same educational level, 30% men with a higher educational level, both with medium education levels.


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[Assistant] If you look at the United States or this particular part of the globe where the United States exists, the arguably


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[Assistant] The only people who have any standing to complain about immigration are Native Americans.


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[Assistant] Of both immigration and also a history of anti-immigration.


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[Assistant] You can see something like this.


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[Assistant] By 1900 of substantial, 35% of American residents were first or second generation. Now we're up to projected 35, 36%. We're in this area right here.


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[Assistant] What's going on? Well, what's going on are public policies, laws,


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[Assistant] The first major legislation passed at the second session of Congress, 1790,


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[Assistant] who have resided within the limits of the United States for two years.


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[Assistant] In the 1870s, we banned criminals, polygamists, anarchists, and importers of prostitutes. Well, that, I suppose, made some sense. Maybe. Depends on how it was enforced.


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[Assistant] In 1882, the Chinese Exclusion Act.


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[Assistant] Because so many people had come here, immigrated from China to work.


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[Assistant] On both the railroads and then on extraction of minerals. And then there is a reaction that sets in.


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[Assistant] There are economic downturns. Immigrants are blamed.


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[Assistant] In 1921 and 1924, quotas by country of origin. The idea was


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[Assistant] That you took the United States, you looked at where people in the United States had come from in terms of their parents or grandparents or great grandparents and then you limited


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[Assistant] Your immigration to the same percentages. Well, what motivated this?


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[Assistant] We shifted ground. We said, okay, family reunification. That was going to be a major criterion with regard to who gets in. Family reunification.


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[Assistant] Well then, a lot of legislators


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[Assistant] Discovered something that they didn't really understand when they passed the 1965 Act, which is that demographically


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[Assistant] The largest families around the world happen to be poor.


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[Assistant] Correlation between poverty and size of families because you needed larger families.


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[Assistant] You have more and more poorer families from around the world who are reunifying once some of them are here. Which sets in another backlash.


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[Assistant] Just as it is easy to blame them, whoever them is for the problems here.


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[Assistant] So which of these choices, there are two choices actually that have been kind of traditional, by tradition, have been made in the United States. One is this.


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[Assistant] This is Emma Lazarus's famous poem on the Statue of Liberty.


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[Assistant] Give me your tired, your poor, your huddled masses yearning to breathe free.


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[Assistant] The wretched refuse of your teeming shore send these the homeless, tempest-tossed to me. I lift my lamp beside the golden door.


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[Assistant] Well, that was an ideal. We never achieved that ideal, but when Emma Lazarus wrote that poem,


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[Assistant] In the late 19th century, it seemed as if that was an ideal that we were actualizing.


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[Assistant] Forget you're tired and you're poor. Give us your richest and highest guild, yearning to make even more. For a million floor, they can buy the golden door. Actually, right now, you can get a green card if you have enough money. If you invest enough in the United States. Our new criterion is income and wealth.


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[Assistant] And again, you hear shades of earlier arguments, earlier even in this class today.


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[Assistant] The argument being that we can't afford, we can't afford to allow in all of them, if they are poorer, we can't


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[Assistant] Possibly share our resources with them.


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[Assistant] Why should our money go to them?


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[Assistant] On the other hand, if they are wealthy or have a lot of income, chances are they have a lot of skills. Chances are they're very well educated.


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[Assistant] Mechanisms, sorting mechanisms we've talked about.


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[Assistant] And they are with us in the forms of laws and regulations.


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[Assistant] That we don't have time today to talk about, but we will be talking about later on in the semester, has to do with insurance.


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[Assistant] Insurance. Who is in my insurance pool? That is, if I want to buy health insurance


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[Assistant] Do I want to subsidize them in my insurance premiums that I pay?


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[Assistant] And you also, if you see that, then you see how the Affordable Care Act


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[Assistant] For example, the Affordable Care Act says there shall be no discrimination in insurance premiums


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[Assistant] Based on pre-existing conditions. That is law saying


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[Assistant] You and they who make greater claims on a common pool of resources. Same issue.


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[Assistant] Ultimately, the question is once again a moral question.


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[Assistant] What do we owe each other as members of the same blank? Community, society, nation, world.


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[Assistant] Think of it that way. When you make a market decision


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[Assistant] Mr. Toad is the worst criminal I know. How long can we lock him up?


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[Assistant] Oh my goodness. Normally I tell you to hurry up, but today I think I should just tell you to slow down and just soak this place in- Welcome.


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[Assistant] To Catherine Gorge and the beautiful Nipmuluk National Park.


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[Assistant] And we have to first acknowledge the traditional custodians of this very special land.


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[Assistant] The Javan people and thank them for letting us be here today.


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[Assistant] These jagged cliffs, they're also home to some of Australia's oldest indigenous art. They think around 40,000 years old.


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[Assistant] And you might want to keep clear of the edge, you three in particular, because the crocs up here might give you a nip if you're not careful.


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[Assistant] The reality is at this stage in the competition, even when you cook well like you did yesterday, you end up here dressed in black with the threat of going home.


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[Assistant] Or do you take a punt, take your chance, and cook?


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[Assistant] All I can say is I'm sure your heads are full of ideas. Plenty of inspiration. You know what to do?


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[Assistant] That's a challenge in terms of the quantity of gelatin in this heat. This is what, 34 degrees? Yeah.


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[Assistant] To find inspiration, it's uh, I think a beautiful place to do it.


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[Assistant] We know it's gorgeous and peaceful, and we want you to cook beautifully, but you gotta put in a bit of pace! 45 minutes to go! Come on! Let's pop it!


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[Assistant] They know exactly what they're doing and I think we've reached that point in the competition where all of a sudden stuff makes sense to them.


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[Assistant] What a fabulous cook. Really great to see some clear ideas delivered in a really brilliant way. Those dishes look fantastic and because of this beautiful location, our tasting is going to be a little bit different. So we'll see you out on the river very soon.


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[Assistant] Looking at that, that picture of that rock and that, you know, that seeping eucalyptus oil and then that.


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[Assistant] It's just a really lovely dessert, it's very well thought out and I love the contrast in textures and flavours and freshness above all else. I mean it's a hot day and I'm just feeling like as soon as that chilled buttermilk


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[Assistant] Uhm, you know, hits your palate, and then that lovely rosella fruit. It is, it has certain tartness, lovely balance of sweetness, and chewiness in the crumble. It's just, it's really lovely.


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[Assistant] The parts of the fish that are cooked well, delicious. There's just that bit right in the center at one end of the fish that's just a touch under. And Barramundi's got that quite sinuous


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[Assistant] The deliciousness from the combination of the smoky eggplant, that beautifully cooked kangaroo, and the very clever use of those native herbs and spices, uhm, for me is just a, it's an absolute winner. I love it.


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[Assistant] Wow, we said at the beginning of the week it was going to be a week full of surprises, and I think we have delivered!


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[Assistant] It kicked off with each of you getting $10,000.


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[Assistant] And then you cooked for His Royal Highness the Prince of Wales.


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[Assistant] And then we end up here in probably one of the most beautiful places on this planet.


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[Assistant] And we asked you to use this natural beauty to inspire your dish today. And you know what? It worked. You delivered.


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[Assistant] Ben's using barramundi cod, which I haven't heard of until today. It is a massive risk to cook with a fish that you've never used before on an elimination day, but hopefully he can cook it really well.


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[Assistant] Oh, sounds gooood. Sounds so good, Jess. That sounds so yum.


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[Assistant] You ready to find out what's in the first pantry? Excellent.


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[Assistant] If you like what you see, your 75 minutes starts now.


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[Assistant] As anyone interested, obviously you're gonna wait til the next pantry.


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[Assistant] Chloe, five more minutes before we reveal the next pantry, yeah?


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[Assistant] It was going to be tough. I mean, dairy and canned ingredients. But you know what? Majority of Australia have a pantry full of canned stuff and they've got to deal with it. And unfortunately there's too many ingredients actually in that dish that should be stripped out, played a little bit more safe. Samira, thank you.


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[Assistant] You're making so much stuff, and oil, and this, and so much hard work, and then you have to ask yourself the question. One whole beetroot, roasted in the oven, a little olive oil and salt, spoon of creme fraiche on the side, and grated horseradish. Is that better?


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[Assistant] I'm not saying cook that, but what I'm saying is missed opportunity. Just try and keep that in mind.


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[Assistant] So, did you take any other photos while you were out?


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[Assistant] Mellon, you get them where they need to go.


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[Assistant] And since I don't have much else going on, I'll be here scratching my ass. See y'all pony up.


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[Assistant] Hop on board and sit where I tell ya. Gotta make sure my baby's balanced just so.


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[Assistant] President and pilot of Bronco Airlines, Sid Iwin. Pleasure having you aboard.


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[Assistant] Hope y'all don't mind walking, cause now you're on your own. What about the next time we need a lift? Send up a signal. Just make sure I got room to land. Happy trails to ya.


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[Assistant] That records fluctuations in various energies. I must ask that you handle it with care. It's a rather delicate device, you see.


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[Assistant] Such grand delusions could be a sign of Mako poisoning. Juicy, Doctor.


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[Assistant] The three of you are unfamiliar with basic planetology, but it is never too late to learn. Please come with me.


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[Assistant] This particular one is my original design.


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[Assistant] The three of you will join Kristen and Ben in the elimination at the end of the week.


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[Assistant] Welcome, well I detect a few smiles, a bit of buoyancy, I like that, but I think there's some nerves as well. This week is all about survival.


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[Assistant] Every time you cook, you're at risk of going straight into the elimination at the end of the week.


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[Assistant] Ben and Kristen are already there. By the end of today, three more of you will be joining them.


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[Assistant] The 10 year superpower. The most powerful advantage ever in MasterChef.


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[Assistant] Reese, imagine getting the super power and keeping hold of that immunity pin. And being a good place to be.


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[Assistant] So some rules. You have 75 minutes to bring a MasterChef version of these retro TV dinners. You've got an open pantry and the gardens in play. Bring us the best version of the retro dish and you survive another day. But you send your opponent into elimination.


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[Assistant] Get creative, your time starts now. Good luck. Go guys.


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[Assistant] I think the difficulty is they've got to use the ingredients that they see in those little compartments. So if you've got the beef, you've got to use beef, you've got to use potato, you've got to use corn. You know, so that's going to be the challenge.


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[Assistant] This is certainly not a TV dinner that you chuck in the microwave, is it? 45 minutes to go. Let's move it. Come on guys, 45 minutes, rock and roll.


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[Assistant] Right. And you were hedging your bets, weren't you, between two different ways of cooking the fish?


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[Assistant] I think what you've done cleverly is border subversion of very easily identifiable fish and chips.


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[Assistant] Well, there's a lesson in that, isn't there? And thank goodness you didn't carry on with what you were cooking. Because that stands out, you know, head and shoulders above, I think, what you were going to give us. And something I think we'd all be happy to sit in front of the TV and eat. Good stuff.


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[Assistant] I love that silky smooth custard on the bottom, the jus is delicious.


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[Assistant] Probably doesn't make much sense to you when we say early on in the competition, when we get to top 8, that's where it really happens. And what we mean, very selfishly, is that where it happens for us.


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[Assistant] Because we get delicious food, you turn the corner and guess what? You've turned the corner and you're putting up some amazing food. And we threw a bit of a curveball at you with this challenge.


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[Assistant] But remember what's at stake. At the end of today, three of you are safe to pursue that superpower and three of you will join Kristen and Ben in the elimination at the end of the week. Sashi Khan, let's start with you. Khan.


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[Assistant] The crunch, the texture, and that lovely recreation of the tartare sauce, which was not tartare sauce at all. Sachi, congratulations, you are safe.


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[Assistant] Thank goodness, I've got fish and chips. This could work, this could definitely work.


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[Assistant] I'm hoping that I can cook better than Sashi today. I know it's a hard thing to say, but it's do or die at this point.


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[Assistant] The next thing I do is I put my pipis and mussels into a pan on a high heat so they release the juices for my broth. So I start adding some stock.


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[Assistant] I'm choosing to use garlic, basil, and Vietnamese mint, so I start chopping them up.


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[Assistant] Doing a broth today is totally left field and I know that it's a massive risk. Fish and chick with a broth, it's like, I've never heard of that in my life.


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[Assistant] It's really important that I get this perfectly, because if I can't get my panko herb butter to be crispy, then there's not gonna be crunch in the dish at all, so it won't be like fish and chips.


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[Assistant] I need to make sure that my herb butter and the fish are the same size. So I put my piece of fish on top of the herb butter and cut into it. I've chosen to use Red Emperor today because I love the taste of Red Emperor and the texture. I know that oven baking it is a little bit different, but I don't know how else to get across on top.


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[Assistant] Matt's worried that if I bake my Red Empire, it might overcook. I think he's got a point because I need to bake it long enough for the top layer to come crispy, but not too long so that it doesn't overcook the fish. There is literally no margin for error here.


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[Assistant] I'm doing a backup just in case. So I'm just gonna fry some as a backup. I've got two Philips going right now because the baked fish is a little bit of a risk. I'm a bit worried that it might send me into the elimination.


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[Assistant] If I can't get that to be crispy it won't be like fish and chips. The breadcrumbs don't seem to be browning.


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[Assistant] Oh god. Well, that's cooked really nicely though, by the top knuckler's fish. Oh my god.


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[Assistant] So I need to make a decision. I've got my second piece of fish as a backup on the pan, but I'm ultimately hoping that my baked fish still works. So I'm turning my oven off and back on to grill, hoping that I don't overcook it and it'll crisp up.


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[Assistant] Ultimately, turning my oven onto the grill setting has paid off. There's definitely a layer of crunch there. I'm so happy. I'm actually gonna try this.


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[Assistant] I'm really happy with my reinvention of fish and chips. Like, it's got the fish, the potatoes, the crispy elements. But if I've undercooked my fish, then the whole thing is ruined. Mmm. Also, I'm hoping the judges don't think that it's gone too far out there. It's like, my fish and chips has broth in it.


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[Assistant] I've cooked a red emperor in a shellfish and tomato broth with some fondant potatoes.


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[Assistant] The Wind in the Willows Episode 45 Little Hortley


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[Assistant] Parents want kids to listen to them because they know what's best, but they don't. They just want us to do whatever they tell us. And that really, really sucks, you know?


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[Assistant] Eh, I was just so pissed I had to say something. Stay strong. You too. Girl power and all that.


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[Assistant] I can't believe it's top 5 and it's finals week. I just gotta stay confident and fight for my dreams.


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[Assistant] Oh gosh, I never thought I'd get a Hesson Locks to play with today and, oh, I'm just, I'm so excited.


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[Assistant] Uhm, so I'm going to be making a chocolate fleshy ganache. That's going to sit on the bottom. It's going to be topped off with a cherry sorbet.


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[Assistant] I know it's gonna be really hard, but I'm gonna just give it my all.


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[Assistant] To make my cherry sorbet, I put my cherry puree, sugar, and glucose to a saucepan, and I heat it up until it's dissolved, and I put it into the churner.


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[Assistant] I'm really really happy that I got the molecular gastronomy box.


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[Assistant] My dish is a cherry sorbet with a chocolate flaxseed ganache, a cherry bubble. I'm gonna have a hazelnut praline snow on the outside.


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[Assistant] My sorbet is turning, and now the next element I'm gonna do is a chocolate flexi ganache, which is basically gonna give that creaminess and that nice texture feel. It's really important to get the ratio of gelatin and egg right.


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[Assistant] So I'm just gonna take a risk and put more agar and gelatin just to make it set faster.


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[Assistant] It's gonna be more dense instead of that nice velvet kind of taste to it.


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[Assistant] There's things churning, I've got chemicals going, I'm using different things I haven't used before, I wanna use liquid nitrogen, which I still haven't wrapped my head around it, and I'm just all over the place.


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[Assistant] I hope it works. This is just the exciting part. I love it so much. I've got my gloves on. I've got glasses on. And then it's time.


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[Assistant] I got my chocolate plexi ganache in the center. I'm really happy it's nice and set.


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[Assistant] I'm gonna add some popping candies, just give that popping sensation in the mouth. I've got my little sour cherry bubble on the top.


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[Assistant] I've got my hazed up praline snow on the outer layer.


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[Assistant] I had heaps of fun cooking today. You know, overall, whatever the results today, I'm pretty proud of myself and whoever gets a chance to play with molecular gastronomy.


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[Assistant] And agroni has gin, campyri, and a bit of vermouth as well, so I'm gonna play around those flavors. Orange, orange, orange.


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[Assistant] I'm really conscious of time because I know there's a lot of elements in this dish that needs to be frozen and then things that need to cool down. There's just so much at stake.


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[Assistant] Uhm, I'm making kind of a drink called Negroni in a dessert. Negroni has campyri, it's got gin and also bitters, which I wanna use orange instead.


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[Assistant] Yes, so I'm going to make a bitter granita with a bit of blackberries as well, a ball which is made up of a kind of a mousse structure and I'm going to fill it with a orange mousse and just keeping it to those three simple elements.


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[Assistant] George and Gary really like Negronis and that puts a lot of pressure on me because I'm kinda scared that I won't get the bitter flavor of Negroni in my dish.


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[Assistant] I definitely don't want to be in the bottom. It's going to be that semi-final pressure test and nobody wants to be down there.


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[Assistant] I've chilled out my blackberry mixture. I pour it into a siphon gun and I kinda squeeze it into the silicone mold and get it into the blast chiller.


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[Assistant] I run back to the blast chiller and I take out my blackberry frozen balls.


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[Assistant] I'm hollowing out the dome molds because I need to fill it up with the orange mousse and the campyri blackberries. I still have to demold them and put them into one sphere and I'm really worried because some of them are just not the right shape.


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[Assistant] Some of them are perfect and some of them are just, ugh, just all over the place, but I know I just need three and I'll be okay. I just need to nail this because I don't want to go home yet.


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[Assistant] I got my granita at the center of my plate, my little blackberry frozen balls, I top it off with some orange mousse, just halfway up the ball, and then finish it off with some blackberry and gin puree.


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[Assistant] I'm really happy with the look of my dish but I hope I got the right balance. It needs a good balance of bitterness and sweetness.


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


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[Assistant] Dressed in black, today decides who goes through to finals week with Sashi in this year's top five.


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[Assistant] Khan, is this far enough? Are we going the whole way? It's never enough, like we're all human and we all want more. Ben?


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[Assistant] I'm sorry Jess, there is no sugar in the tajin.


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[Assistant] You're good. Quince is in the tajing, well done.


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[Assistant] Jess and Rhys, you're in the third and final round, where you'll be cooking for your place in the competition.


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[Assistant] So little time to prove that you are the one that deserves a spot in the top five. 45 minutes to go.


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[Assistant] I'm loving how you're moving around in the kitchen. In the first fifteen minutes you have done a lot. So why savoury?


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[Assistant] I'm just gonna get some more fat out of the bones to put in. Into the sauce? Yep. So you're relying on the fat to give you flavour? Yep.


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[Assistant] It's roast chicken through and through, isn't it? It's roast chicken, onions, all the things that work, parsley works. There's lots of elements alike. Everything that's on the plate.


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[Assistant] It's been a long, tough and emotional day. It was do or die. Everything.


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[Assistant] Was on the line. And to be honest, as judges, we never...


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[Assistant] Enjoy being in a position of deciding between two dishes that are so different.


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[Assistant] Gary, what are you doing? That sounds delicious. Chook chicken, that's my favourite at the moment. I'm gonna do a red braised chicken with spring onion pancakes, which is one of my favourites.


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[Assistant] Did you have fun with Matt? Was it good? Yeah, that was great. Excellent stuff. This is properly home cooked, what I'm about to give you. Red braised chicken with spring onion pancakes.


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[Assistant] Right, while that's going, I just need to crush some of this sugar because I want it to, I want to build a caramel in the pan.


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[Assistant] So powder of that sugar. So chicken brown enough. I'm just going to take that out for a second. Shots of coloured. Just pop those out of the pan.


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[Assistant] Now I'm going to season that fried chicken with a bit of the Sichuan pepper.


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[Assistant] Just take a few seconds. So as it melts, stir it into itself and just drag off any of that sediment that's on the bottom. We don't want that to burn. And then what we're going to do is just knock it back with a little bit of rice wine vinegar.


[User] Please transcribe this text

[Assistant] So we'll chuck in a few cinnamon quills, dry mandarin peel, and you can pre-soak this if you want. A few star anise.


[User] Please transcribe this text

[Assistant] I'm also going to put in a good amount of very thinly sliced ginger and garlic. Chilis.


[User] Please transcribe this text

[Assistant] Also got, there's about five or six shiitake mushrooms that have been pre-soaked. Alright, so in they go. Right, so all I've got here is light soy, dark soy, Shaoxing rice wine, and a bit of that mushroom liquid. Essentially about equal quantities, alright?


[User] Please transcribe this text

[Assistant] We'll put a bit of ginger juice in, so I'll put in a couple of tablespoons, and we'll see how the flavours develop. And now we're gonna cook that for about 10 to 15 minutes. So essentially...


[User] Please transcribe this text

[Assistant] Right, let's make this, uh, spring onion bread. So I've got two cups of just all-purpose flour and a good pinch of salt, almost a teaspoon in fact. And then hot water is to activate the gluten.


[User] Please transcribe this text

[Assistant] And I'm gonna add cup and a quarter, and I don't want it to be, uh, too dry, alright? I want it to feel just really beautiful. And it's important, obviously, to knead, but to rest. That's, that's kind of...


[User] Please transcribe this text

[Assistant] Even though it's not smooth yet, you'll see as it relaxes what happens, alright?


[User] Please transcribe this text

[Assistant] In a bowl. Just cover that dough with cling film and give it at least a 15 minute rest. Alrighty, while that's resting, let's just come back to this chicken. I just want to take out these little pieces of breast meat.


[User] Please transcribe this text

[Assistant] Because I know that they are going to be overcooking if I leave them any longer. And just leave the legs in for another five to ten minutes. Couple of things, I need a helper. Jess, you can do this.


[User] Please transcribe this text

[Assistant] Spring onion. So what I've done, let me lift this up, is I've taken the white from the spring onion. Yeah.


[User] Please transcribe this text

[Assistant] That's that. And then when you loosen it down with some oil, and then I'm just going to brush that on the bread. So enough oil, probably, no be generous, because we're going to brush that on the dough itself. So yea, great. And give it a stir. You're a legend. A bit of flour. This will spread ourselves out, why not. And then what I do is cut that dough down the middle.


[User] Please transcribe this text

[Assistant] Bit of the spring onion paste. A few spring onions.


[User] Please transcribe this text

[Assistant] So I, I fold it like this. So just fold it nicely like a fan. And then roll it this way.


[User] Please transcribe this text

[Assistant] Hot oil. In it goes. And that'll be about two to three minutes aside. Nice.


[User] Please transcribe this text

[Assistant] So the spring onion pancake, which we'll chuck on there. And of course the chicken red braise.


[User] Please transcribe this text

[Assistant] Well Curtis, we just have to say thanks very much for coming in. Any bits of-


[User] Please transcribe this text

[Assistant] That is worth travelling 17,000 kilometres for, let me tell you. Delicious. Thank you.


[User] Please transcribe this text

[Assistant] We don't have a whole lot of time. So tonight's gotta be the night. Do yourself a favor and steer clear of Reactor 6. Take care, Bix.


[User] Please transcribe this text

[Assistant] Just the two of us today. Uh, Gary can't be with us. What a week! Cooking for your survival every single day.


[User] Please transcribe this text

[Assistant] And that was you Chloe, congratulations. Thank you.


[User] Please transcribe this text

[Assistant] The proportions are so important. The amount of fall, the amount of green meter.


[User] Please transcribe this text

[Assistant] Guys, listen up. Guava granita must be in the freezer. Custard apple ice cream in the churner. Only 90 minutes to go. Get a wriggle on, yeah? Yes, George. Come on, yes? Yes, George.


[User] Please transcribe this text

[Assistant] Mistakes are gonna happen. It's how you get past the mistake. Alright, take a deep breath and nail it.


[User] Please transcribe this text

[Assistant] Guys, listen up. Don't get complacent. You only have one chance to nail this. One hour to go. Come on.


[User] Please transcribe this text

[Assistant] This is the finale dish and you need to cook like you're in the finale! Because you've only got 13 minutes to go! Come on!


[User] Please transcribe this text

[Assistant] So how many grams do you need? A hundred? A hundred. And you've got fifty.