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[Assistant] He already sent the gold dragon, who was just captured again. Maybe I can ask Guan Yin for help.


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[Assistant] Just be careful of his cloth. Warn the monkey. He'll try to capture us with it.


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[Assistant] Release my friends right now, yellow brows! If you don't, I'll knock down your monastery! Then, I'll smash your entire mountain!


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[Assistant] My brown wine dish needs to pack a punch. It's really good quality chicken, so I need to make it count.


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[Assistant] I cut through my chicken, I'm thinking please be perfect.


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[Assistant] And then I see all the juices come out and I'm thinking, oh my gosh, great. My spring onion oil's looking great.


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[Assistant] I take a split second, I look around me and there's some really amazing chicken dishes up, so I'm worried.


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[Assistant] I've made rolled chicken with drunken chicken inspired flavours with spring onion oil and ginger oil on top.


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[Assistant] It means so much to me to be able to put up a good dish that the judges like and especially Maggie.


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[Assistant] Oh my gosh, this looks so good. Which one for Annie?


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[Assistant] Yum. Yum. I love prawn toast. Thank you.


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[Assistant] Previously on MasterChef Australia, the halfway point in the competition.


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[Assistant] But Sashi and Reese have kept theirs close to their chest. And next time... Never, never in the history of Mastership has anyone...


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[Assistant] I always give the mice a feast, after they sing.


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[Assistant] And? Any idea who was winning? Could you tell?


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[Assistant] Something about how rich the soil is.


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[Assistant] That's a pretty steep price, but we could probably manage.


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[Assistant] Look, so Tetsu, they may be good at their jobs, but don't you think they're asking a bit much? We're looking for training, not trouble.


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[Assistant] Today I'm in Blue Team and we are cooking it in open fire with seafood.


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[Assistant] Awesome. The potatoes are going good. Today I'm working on the main, which is a marinated kingfish with chaffron vinaigrette, smashed turmeric potatoes and roasted carrots.


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[Assistant] And pepper and salt, that's it. I'm gonna prepare the vinaigrette now.


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[Assistant] For chaffron vinaigrette, I'm using verjuice, olive oil, Dijon mustard, salt, a pinch of chaffron. Do you want to try the vinaigrette?


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[Assistant] I need to make sure the balance is right. Every single detail needs to be perfect.


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[Assistant] How are your potatoes looking? Potato almost done. Carrot looks amazing. Vinaigrette is done. We have to make sure the fish cooks perfectly. I have not cooked fish directly on a flame before. So I hope that I can cook them perfectly. Now we can now kick it on gas.


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[Assistant] Are you doing a tester? What I'm gonna do is I'm gonna see them rise all the way until up to three-quarter. Yeah. Cook, then, and then.


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[Assistant] For the first time ever, the scores were tied. Six out of ten. But it wasn't enough to get her over the line. Sorry Kristen, no end.


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[Assistant] They'll be cooking for real customers. If you keep cooking like this, you're losing this challenge. And with the restaurant's reputations on the line.


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[Assistant] But for one, the dream of top ten will come to an end. I am sorry you're going home.


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[Assistant] The demon will just use the same trick again! Thought the monkey. I'll sneak into his cave and look around.


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[Assistant] Don't worry, your majesty, said Wukong. I'll defeat the demon.


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[Assistant] I saw the bells, said Wukong. He wears them around his neck.


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[Assistant] The monkey smiled. You wait here your majesty.


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[Assistant] Tonight I'll steal those bells from the demon. Once I defeat him, I'll come back and rescue you.


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[Assistant] Hey, you can't let those assholes talk to you like that. You should go back and beat em up or something.


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[Assistant] Well guys, I think you need to start moving it because you only have 90 minutes to go. Come on, chop chop. Come on guys, come on.


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[Assistant] You've got 90 minutes to go. If you keep cooking like this, you're losing this challenge.


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[Assistant] I like the look of this. Yeah, how pretty. It's really bright. Yeah. And you can smell the chai spices, even though you don't even, you know, it's like boom, straight there. So just, the dish makes sense.


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[Assistant] It's gotta be scary to take over two restaurants that everybody knows and everybody loves. And not only that, but in one of the busiest lineways, the busiest strips in the city of Melbourne. Both teams did a great job. Well done.


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[Assistant] Adam, what was it like watching our amateurs take over your kitchens?


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[Assistant] Well, you both did a great job, but you know the deal. One team will be safe, and one team will go into tomorrow's elimination.


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[Assistant] So let's see how you went. Red team, let's start with you.


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[Assistant] Compliments to your grandmother. You did her proud.


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[Assistant] And Samira, as expected with bread, first time on the tandoor, but that naan bread was absolutely delicious. Well done.


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[Assistant] And desserts. Chai spiced and pumpkin cheesecake.


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[Assistant] From us, that was your dish of the day. Well done. Good job, Pai.


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[Assistant] To plate this dish, we're going to have a small drizzle of the fish sauce caramel on the bottom, a drizzle of half black rice, two cornells of toasted rice ice cream, topped with some black rice dust, and lastly with some brick pastry on each side.


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[Assistant] You took down the Tonberry King for us? Thanks bro! On behalf of all Johnnys! So, where's the crown?


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[Assistant] I'm gonna take this baby back to the hotel. Be sure to swing by when you have the chance. I'm sure one of me will have something real nice waiting for ya.


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[Assistant] We're in the middle of renovating, and I'm gonna need all my hands on deck to finish. At the end of the day, I want to be able to say I remodeled this place all by myself. Right, Johnnys? Yeah, Rose!


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[Assistant] Well, I'm just happy to know that whatever trials await, we'll face them together. Uh, yeah, about that. Now that all the renovations are complete, I think it's time that we peace out. What? Don't worry. You got this, Johnny. Johnny? You don't need us anymore, Johnny. You've got you. Johnny!


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[Assistant] Oh, almost forgot! I set up a little space to show off your collection.


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[Assistant] I'd love to showcase any rare or interesting artifacts you happen to come across.


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[Assistant] I've got my heart set on becoming the best in the business, so look out, hotel industry! We'll attract guests from far and wide, with luxurious lodgings and unbeatable hospitality!


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[Assistant] But you'll always have a room with your name on it, my bro. Cause when you're here, you're Johnny.


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[Assistant] Wherever he is, I hope he's enjoying himself at least. They do say no news is good news, right? They sure do.


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[Assistant] Especially with the cook that we had, I thought that we all worked really well in the kitchen. The food that came out yesterday was exceptional.


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[Assistant] Top 10 is literally one cook away. I don't want to see any of these people go home.


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[Assistant] I'm trying to remain as focused and as calm as possible, but uh, it's Kirsten Tibbles.


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[Assistant] The ingredients that I'd like to cook with are almond or coconut.


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[Assistant] Good spin. I really don't want to get peppermint or banana.


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[Assistant] I've got a couple of ideas that are coming to mind straight away.


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[Assistant] I tasted the coconut wedge and it's awesome. Toasted coconut, white chocolate, it's beautiful.


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[Assistant] Just, uh, very traditional style lambington, raspberry filling, whipped cream. I'm just gonna really emphasize the coconut in everything. First thing I do is make a sponge cake.


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[Assistant] I've gotta make sure I nail these elements and get the flavor bang on.


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[Assistant] So I puree some raspberries in a small food processor, adding a bit of sugar syrup to that. That's gotta be nice and thick and punchy with flavour.


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[Assistant] I thought I could use the chocolate block, thought I'd melt that down. And then when I have the cut sponge, I'll coat it in the melted chocolate and then sprinkle toasted coconut on top.


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[Assistant] But then I check on my jam in the fridge and my heart just sinks. The mixture is just really wet.


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[Assistant] It is runny. There's no way I could put this on my sponge. It would just go absolutely everywhere.


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[Assistant] Everything's gotta be perfect. Yeah. I've gotta do something, and I've gotta do it now. Come on, Ben.


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[Assistant] I'm moving like lightning at the moment. I portion my sponge cake into squares, place them on a wire rack and pour over the coconut white chocolate.


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[Assistant] I'm running out of time and I've just gotta go with it.


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[Assistant] I get it onto my sponge and it looks like jelly.


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[Assistant] I think I put too much gelatin in it. The wheels are really starting to fall off. My position in this competition is slipping through my fingers.


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[Assistant] My lamington doesn't look at all how I wanted it to. The chocolate is way too thick.


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[Assistant] As I set the dish down, you can see that disappointment on the judges' faces. It's heartbreaking.


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[Assistant] So it's my version of a lamington using the coconut chocolate that I got off the wheel. Are you pleased? Ah.


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[Assistant] Uhm, yeaah, I really wasn't happy with the end result and it just didn't turn out how I wanted it to.


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[Assistant] Uh, I felt terrible. I was terrified and still am that, uhm, that there.


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[Assistant] So, today, as normal, takes place over two rounds.


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[Assistant] To go up against a professional in round two, you must first battle against each other in round one. And let us tell you that round one is not for the faint-hearted. You're gonna get an open pantry and you can pick whatever you want. But.


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[Assistant] You can only pick five ingredients and that's all you get. No staples, nothing under the bench. If that wasn't tough enough, here's the kicker.


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[Assistant] Delicious is that basil. But it's the subtlety of the oyster sauce and the fragrance of the basil that together make for a sauce that tastes like it's been cooked with 20 things over an hour and that's genius. Can, we've got a decision to make. Come on, Paul, the rest of you.


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[Assistant] Four brilliant dishes, two perfect dishes, uhm, Brendan, Khan.


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[Assistant] Amazing cooking in 10 minutes. Amazing amount of flavour. You both drove into your dishes ridiculously close. But there could only be one winner.


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[Assistant] Four brilliant dishes, two perfect dishes. Brendan. Khan.


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[Assistant] Amazing cooking in 10 minutes. Amazing amount of flavour. You both drove into your dishes. Ridiculously close.


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[Assistant] Brendan, we love, love, loved your prawns, we love the garlic.


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[Assistant] But first, you have to beat the professional.


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[Assistant] And this professional has determination in spades.


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[Assistant] Just six months after joining the team at Ellen DeRoz, the Conalt in London, he became head chef.


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[Assistant] With him at the helm, the restaurant was awarded its second Michelin star.


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[Assistant] Bringing success home to Melbourne, he opened his first restaurant, the critically acclaimed Copperpot. Please welcome, from Copperpot and Mesa, Ashley Davis.


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[Assistant] Ashley, welcome to the Milestone Kitchen. The immunity challenge is a tough skill. Yep.


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[Assistant] Well, Khan, that gives you a total score of 25 out of 30. Ash, you need 26 for the win. I want to talk about two things that I loved about the dish. The way the oregano and the marjoram and the pistachios worked against that beautiful bit of John Dory. But also that really subtle use of texture. I scored your dish a 9 out of 10.


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[Assistant] For starters, fear can actually feel pretty good. When a threat triggers our fight or flight response, our bodies prepare for danger by releasing chemicals that change how our brains and bodies function.


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[Assistant] If we're in real danger, we're focused on survival, not fun. But when we trigger this high arousal response in a safe place, we can switch over to enjoying the natural high of being scared.


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[Assistant] It's why people on roller coasters can go from screaming to laughing within moments. Your body is already in a euphoric state. You're just relabeling the experience.


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[Assistant] This is true even if we know we're not really in any danger. Our thinking brains may know the zombies aren't real, but our bodies tell us otherwise. The fear feels real, so when we make it through alive, the satisfaction and sense of accomplishment also feel real.


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[Assistant] This is a great evolutionary adaptation. Those who had the right balance of bravery and wit to know when to push through the fear and when to retreat were rewarded with survival, new food, and new lands. Finally, fear can bring people together.


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[Assistant] Fear is a powerful emotional experience, and anything that triggers a strong reaction is going to be stored in our memory really well. You don't want to forget what can hurt you.


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[Assistant] I have to hero cinnamon in my dish, so today I'm making cinnamon meringue cake box.


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[Assistant] So cake balls on a lollipop, dipped in the cinnamon chocolate and with a nice meringue with a pinch of cinnamon in it.


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[Assistant] First I get onto a cinnamon sponge for my cake pops.


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[Assistant] K-pop is something that I absolutely love doing. It's what I love. My kids absolutely go nuts for them. So you know what? I'm channeling my kids. Yeah.


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[Assistant] So it's just a simple sponge and what I'm going to do is process it now because that's what I normally do and it comes back to it like a dough so you eat day, night and moist.


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[Assistant] Thanks. I understand the judge's reaction to taking all the air out of my sponge, but I do this all the time.


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[Assistant] It's not a typical sponge texture that I'm after. I want that dense, fudge texture.


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[Assistant] I've got a hero cinnamon and all I'm thinking about is cinnamon. Cinnamon in everything. Cinnamon in my cake, cinnamon in the chocolate, cinnamon in the meringue.


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[Assistant] And then I realised there's just too much cinnamon. That was really a big mistake.


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[Assistant] I have no idea how to balance that cinnamon I'm panicking.


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[Assistant] So I decide to make a orange zest sugar to sprinkle onto the cake pop.


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[Assistant] I take my cake pops, dip it in the chocolate and then sprinkle some of my orange zest sugar, pipe a bit of the meringue on top and lightly torch it.


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[Assistant] They are a fun little treat that my kids absolutely love to eat and I hope the judges enjoy it.


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[Assistant] It is about fun and the cinnamon flavour is definitely there as well as the orange zest.


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[Assistant] I hope I've done enough to balance that cinnamon flavour.


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[Assistant] I've made cinnamon meringue cake pops.


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[Assistant] It's not a plated dessert, but it's something fun. This is me, it's what I love doing.


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[Assistant] I mean look, Backlovers on the top of the list. And you bring us cake pops. And I brought you cake pops.


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[Assistant] The opportunity to, and the journey's been just so amazing to...


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[Assistant] I'm feeling pretty gutted. It's such a shame to go at this point, but I'm so thankful and grateful for the opportunities that I've had.


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[Assistant] I was just a homecooked, a mum cooking for her family, jazzing a few meals up here and there.


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[Assistant] To this competition where I've cooked for Nigella, for Gordon, for the most amazing chefs across the country.


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[Assistant] I'm happy and proud that I've been able to come here and showcase my absolute passion in food. I just can't wait to take this further. I'm just going to be guns blazing, going to follow my food dream. The sky's the limit now.


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[Assistant] Heads up guys, there is 15 minutes to go!


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[Assistant] We can open the Floptastic Fun Nest now. The ghost will scare everyone away. Maybe we can move the nest to a different tree. But that sounds really heavy.


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[Assistant] Alright! This will be our greatest adventure ever! Let's catch that ghost!


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[Assistant] Why would a ghost want to seeds on a stick? What if it's not a ghost? It's gotta be. Look! That's it! That's the ghost!


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[Assistant] That looks just like the map your mom made for the new neighbors.


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[Assistant] Hi, I'm Kira. I just moved in with my family. I'm Eva.


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[Assistant] Let's see who's gonna go first. So everyone put your hand on a knife. One, two, three. Ben, you'll be first.


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[Assistant] Reese, you'll be second. Chloe, third. Kristen, you are fourth.


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[Assistant] You recognise this? It's Neapolitan ice cream. That is exactly right. Classic combo of chocolate, vanilla and strawberry.


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[Assistant] You have to hero either chocolate, vanilla, or strawberry. And because it's sweet week, we want a dessert. You got an open pantry, garden is at play.


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[Assistant] Beautiful. Thank you. What do you think, boys?


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[Assistant] The flavours were great, but today your cremo didn't set.


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[Assistant] And your macadamia praline just turned into a puddle. Yeah.


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[Assistant] Kristen, I scored your dish a 6 out of 10.


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[Assistant] No, I was an accountant before that, so uhm, a bit like you guys, uhm, changed my career and loved cooking, so if you've got a passion for it, do it.


[User] Please transcribe this text

[Assistant] Oh, I don't know, we'll see, we'll see. One of my desserts at Millstone would take, uhm, approximately one or two days to make. 60 minutes is tough, you know, there's always lots of different layers and things like that and allowing things to cool. So, we'll see, we'll see how it goes today.


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[Assistant] I'm thinking of all the different things I can do with chocolate. There are so many things going on in my head.


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[Assistant] Yep. But I'm hoping I can do something simple. Sugar, yes. Uhm, and butter. That, that, that. Okay cool, I'll start with that.


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[Assistant] How are you going, Kristen? Yeah, I'm going good, thanks, Alec. So, I've just gotta get a move on.


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[Assistant] I'm happy with how the crema is looking. Uhm, it is really hot at the moment, so I'm a little bit wary pouring it into these moulds. But I just really need to get it in quickly. Never used a blast chiller before, so we'll see if that works.


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[Assistant] I'm gonna use a spoon just to take a little bit of the cremeux out in order to put my praline inside. It's good at setting.


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[Assistant] So I've got my cremeux in the blast chiller. I've put the macadamia praline in the centre. I've coated my crumble in the chocolate mixture.


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[Assistant] I've just opened the blast chiller and I can see my crema is not set. I'm starting to worry now. Ugh, it's time, ugh.


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[Assistant] Yes. All I can do now is wait. I'm pacing, I'm waiting for this last chiller. I'm just praying that it's gonna work. Should I check it?


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[Assistant] It's a bit hard to get out of the mould because it isn't completely set.


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[Assistant] With two minutes to spare, I start to take the cremeux out. And it's not set.


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[Assistant] Nah, don't think it's gonna work, guys. But, I've just gotta get it out.


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[Assistant] If I don't use this cremeux on the plate, I'm going to be giving the judges a beautiful plate of crumble.


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[Assistant] I don't know what to do. I need to add a little bit more crunch on there. I need to cover it up somehow. I'm really not happy with it, but there's nothing I can do.


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[Assistant] How did you go? That looks beautiful. Yes, not quite. It's starting to melt as well. Ah well mine didn't set so it's fine. I'm incredibly nervous.


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[Assistant] I've got a pond of chocolate and a little bit of crunch, so let's hope it tastes good.


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[Assistant] My crema wasn't set, my glaze didn't stick to it, so I'm thinking that the score's pretty fair.


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[Assistant] Yep. Guys, Catherine's first time in the Masked Chef kitchen. Super proud! One hour to go. Come on!


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[Assistant] In 1963, a 21-year-old physicist named Stephen Hawking was diagnosed with a rare neuromuscular disorder called amyotrophic lateral sclerosis, or ALS.


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[Assistant] Gradually, he lost the ability to walk, use his hands, move his face, and even swallow. But throughout it all, he retained his incredible intellect, and in the more than 50 years that followed, Hawking became one of history's most accomplished and famous physicists.


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[Assistant] Decades after his diagnosis, ALS still ranks as one of the most complex, mysterious, and devastating diseases to affect humankind.


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[Assistant] Also called motor neuron disease and Lou Gehrig's disease, ALS affects about 2 out of every 100,000 people worldwide.


[User] Please transcribe this text

[Assistant] When a person has ALS, their motor neurons, the cells responsible for all voluntary muscle control in the body, lose function and die. No one knows exactly why or how these cells die, and that's part of what makes ALS so hard to treat.


[User] Please transcribe this text

[Assistant] In about 90% of cases, the disease arises suddenly, with no apparent cause. The remaining 10% of cases are hereditary, where a mother or father with ALS passes on a mutated gene to their child.


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[Assistant] The symptoms typically first appear after age 40, but in some rare cases, like Hawking's, ALS starts earlier in life.


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[Assistant] Hawking's case was also a medical marvel because of how long he lived with ALS. After diagnosis, most people with the disease live between two to five years before ALS leads to respiratory problems that usually cause death.


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[Assistant] What wasn't unusual in Hawking's case was that his ability to learn, think, and perceive with his senses remained intact.


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[Assistant] Most people with ALS do not experience impaired cognition.


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[Assistant] With so much at stake for the 120,000 people who are diagnosed with ALS annually, curing the disease has become one of our most important scientific and medical challenges.


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[Assistant] Despite the many unknowns we do have some insight into how ALS impacts the neuromuscular system.


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[Assistant] ALS affects two types of nerve cells called the upper and lower motor neurons. In a healthy body, the upper motor neurons, which sit in the brain's cortex, transmit messages from the brain to the lower motor neurons, situated in the spinal cord.


[User] Please transcribe this text

[Assistant] Those neurons then transmit the message into muscle fibers, which contract or relax in response, resulting in motion.


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[Assistant] Every voluntary move we make occurs because of messages transmitted along this pathway.


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[Assistant] But when motor neurons degenerate in ALS, their ability to transfer messages is disrupted, and that vital signaling system is thrown into chaos. Without their regular cues, the muscles waste away.


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[Assistant] Precisely what makes the motor neurons degenerate is the prevailing mystery of ALS. In hereditary cases, parents pass genetic mutations onto their children. Even then, ALS involves multiple genes, with multiple possible impacts on motor neurons, making the precise triggers hard to pinpoint.


[User] Please transcribe this text

[Assistant] When ALS arises sporadically, the list of possible causes grows. Toxins, viruses, lifestyle, or other environmental factors may all play roles. And because there are so many elements involved, there's currently no single test that can determine whether someone has ALS.


[User] Please transcribe this text

[Assistant] Nevertheless, our hypotheses on the causes are developing.


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[Assistant] One prevailing idea is that certain proteins inside the motor neurons aren't folding correctly and are instead forming clumps. The misfolded proteins and clumps may spread from cell to cell. This could be clogging up normal cellular processes, like energy and protein production, which keep cells alive.


[User] Please transcribe this text

[Assistant] We've also learned that along with motor neurons and muscle fibers, ALS could involve other cell types.


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[Assistant] ALS patients typically have inflammation in their brains and spinal cords. Defective immune cells may also play a role in killing motor neurons, and ALS seems to change the behavior of specific cells that provide support for neurons.


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[Assistant] These factors highlight the disease's complexity, but they may also give us a fuller understanding of how it works, opening up new avenues for treatment.


[User] Please transcribe this text

[Assistant] And while that may be gradual, we're making progress all the time. We're currently developing new drugs, new stem cell therapies to repair damaged cells, and new gene therapies to slow the advancement of the disease.


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[Assistant] With our growing arsenal of knowledge, we look forward to discoveries that can change the future for people living with ALS.


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[Assistant] I'm Christine, by the way. Chef and Chanteuse.


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[Assistant] You might want to start by looking around the foot of Mount Neville.


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[Assistant] She's got the most beautiful snow white coat. Petite little thing too.


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[Assistant] Speaking of, she must be starving out there. Here, be sure to feed her.


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[Assistant] I'll take excellent care of this family. They'll want for nothing.


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[Assistant] The Wind in the Willows. Episode 40 Crash. Flip. Thud.


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[Assistant] Badger put the bedroom key in his pocket. Toad looked out the keyhole.


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[Assistant] Badger and Mole left Rat with the key. They went outside to put the car away.


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[Assistant] He set them up like the seats of a car.


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[Assistant] I'm speeding! said Toad, leaning forward.


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[Assistant] Watch out! cried Toad, pretending to crack.


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[Assistant] Toad flipped forward and fell on the floor.


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[Assistant] The three of you will face tomorrow's pressure test.


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[Assistant] Jess, have you ever eaten butter chicken?


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[Assistant] Well, Sarah, we've loved having you here in the MasterChef kitchen. And we've loved the dishes that you've brought us.


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[Assistant] That beautiful kangaroo with goat's cheese in South Australia.


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[Assistant] This last week at Kodo, you led that team brilliantly.


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[Assistant] It's a pleasure, Sarah. Sarah, unfortunately now, it's time to say goodbye.


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[Assistant] George thinks this is the best butter chicken in the world, so I'm feeling absolutely pressure at this point. But I know, keep focused, keep calm, and I can get through this.


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[Assistant] I've got my chicken already deboned and cut. I get my chicken into a bowl. I marinate that.


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[Assistant] Uhm, when it's rested, it starts to kind of, the gluten forms a little bit, so hopefully I'll go through with that one. Good one, Jessie.


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[Assistant] I've got my pickled onions ready and my butter chicken sauce has been cooking for about 25 minutes.


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[Assistant] Once I got my chicken nice and char on the outside, I take it off the heat and I'm happy with the way it's looking.


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[Assistant] I get onto my coriander and mint chutney. Not too much water. Be careful.


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[Assistant] Tasting strange is butter chicken. It had that beautiful smoky flavor. To incorporate that smoky flavor, you need that cold butter.


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[Assistant] I'm stronger to remember how strange this butter chicken tasted. I'm just worried that I haven't nailed the brief.


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[Assistant] That was one of a cook, but I'm so proud of myself. I can't believe I did it. I made butter chicken.


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[Assistant] I've done the best I could. I don't know whether I've done enough to keep me safe. I'm really happy with my butter chicken. I could have done my chutney a bit better, but I am happy with it.


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[Assistant] I'm dying rat! said toad.


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[Assistant] Are you a little step closer to where your dream is now?


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[Assistant] Kristen? Why so emotional?


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[Assistant] You've got some natural yoghurt, coriander seed, almonds, some lemon, some dry gin, some Cobram extra virgin olive oil,


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[Assistant] You've got some mint, and you've got these. Anyone know what these are? Calettes. Calettes.


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[Assistant] They're like the little child of a Brussels sprout, and kale, this could be the best of things, or it could be your worst nightmare.


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[Assistant] Normally with the mystery box we only ask you to use one ingredient in your dish. But this mystery box is the everything box.


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[Assistant] You have to use every one of those ingredients in the one dish.


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[Assistant] We'll only be tasting the three most appealing dishes. Bring us the best dish.


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[Assistant] And you go straight through to this week's immunity challenge. Are you ready? Yes. Your 60 minutes starts now!


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[Assistant] Just a teaspoon. Um, how's your flatbread work now?


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[Assistant] So the Jinja challenge, yeah? Find the connection with some things that already exist in the dish and then work out how to partner it. Okay?


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[Assistant] What have we got? Six minutes to go. You're not leaving yourself enough time.


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[Assistant] We love the fact you're teaching other people how to make it, because you know, even if you give them all your secrets, they haven't got your fingers, and no one makes bread quite as light as you do, so well done.


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[Assistant] Top ten and I think the best thing for the three of us is that every one of your ten dishes had something to recommend it. So congratulations, the three we tasted, outstanding.


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[Assistant] Each of them, wonderful in their own way. Samira, we loved your breakfast dish, we loved the bread. Kristen, brilliant.


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[Assistant] That pesto and then with the yoghurt on that beautiful crispbread. Brilliant. And khan tandoori kelettes are undoubtedly a thing. But the winning dish today, the dish I think we just marginally liked a wee bit more.


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[Assistant] You can use the pantry, whatever you like. You can use the garden, whatever you like. You can use the equipment, whatever you like. Just bring us that dish in 60 minutes time.


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[Assistant] The best three dishes will join Khan in the immunity challenge. On the downside, the contestants to make the three least impressive dishes will face off in tomorrow's pressure test. Nice and clear.


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[Assistant] Spectacular cooking, uhm, I'm absolutely with George. This is heaven. Well done.


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[Assistant] So what did you do with the apples? Did you peel them, juice them?


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[Assistant] Oh. On a day of brilliant dishes, this isn't a brilliant dish.


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[Assistant] I like the crispness of the wattle seed wafer, but the sorbet, the apple flavour is good, but it's, it's kind of gluey.


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[Assistant] If I call your name, please step forward. You're in this week's immunity challenge. Brendan!


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[Assistant] Congratulations Brendan, Kristen, Samira. The three of you will join Khan this week's immunity challenge.


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[Assistant] Okay, I'm ready. Try standing over there. That's where I caught the big one last time. Alright, big one, here I come.


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[Assistant] I did it! Thanks grandma. Nice one. Hey, do you know what we could do now?


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[Assistant] But it's so tiny. That's what makes it so special. Yeah, you're a cute little mushroom, aren't you? Wait, so you like that mushroom just as much as the big one Humphrey caught? Well, of course, it doesn't matter


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[Assistant] We're both her special grand outlets.


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[Assistant] What a big week we had last week. Won $10,000. We got to cook for Prince Charles, go to Darwin.


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[Assistant] I still can't believe that I'm here, like I thought I'd be out on the frets go. And uhm, it's just amazing to be alongside these people. Like, they're just family to me.


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[Assistant] I got dried porcini and dried porcini is definitely a savory ingredient, but I'm thinking it'll pair really well together with a caramel mousse. So today I'm making caramel porcini mousse balls.


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[Assistant] It is a bit weird using porcini, but I thought maybe in a caramel, so it's gonna have a porcini center. It's gonna have a caramel mousse on the outside. I'm gonna coat it with cocoa butter to have that crack effect. Try and kind of blitz the porcini to make my porcini powder. Fry off some inoki, and uhm, I'm hoping that the flavors go well together.


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[Assistant] I am taking a huge risk. I'm using porcini mushrooms three ways in a dessert. But I have this feeling that I have to take a leap.


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[Assistant] My dream is to open up a cafe serving, like, plated desserts, something more exquisite, something that, you know, you won't get anywhere else. So I really want to do well.


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[Assistant] Once my porcini caramel mousse is setting in the blast chiller, next I have to get onto my porcini dust. I toast my dried porcinis and blitz it up until it's a powder. Add some sugar and a bit of cocoa powder. And now it's time to fry my gnocchi crisps. I want this dish to be amazing.


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[Assistant] We're all in it to win this superpower and who knows what could be. But I'm hoping that I'm gonna win it.


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[Assistant] That mushroom's got that really weird aftertaste when you eat it and putting it in a sweet dish might go wrong, but I have this feeling that I have to take a risk at this point. I get my porcini dust on the bottom.


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[Assistant] I've got my fried inoki on the side. I top it off with my cocoa butter coated caramel mousse.


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[Assistant] This week, the last one standing is gonna get the 10 year anniversary superpower.


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[Assistant] Believe that I do have what it takes. My dish does look pretty, but is it gonna taste good?


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[Assistant] So I cooked a porcini with caramel. So there's got a porcini powder on the bottom with a caramel mousse, which I've also infused some porcini, and a porcini insert in the center, and inoki at the side.


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[Assistant] I've never touched crottini before in my life, but I'm smelling it today. I had this kind of thought that umami flavor would go well with caramel.


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[Assistant] For today's invention test, I'm making pork wontons with Sichuan pepper oil.


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[Assistant] I've got my section paper on the go. I still have to make the filling. And uhm, I still have to make the dressing at the end as well. So there's a lot going on. So I'm a little bit nervous for time.


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[Assistant] I've got my wonton skins ready and now I've put a dollop of my pork filling.


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[Assistant] I want them to finally done. I put it on my plate, get all my other garnishes on top, and I'm really happy. I'm just hoping the judges like it as well.


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[Assistant] It is pork wontons with a Sichuan chili oil.


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[Assistant] I wanna combine the peas with prawns and celery cream. And do something like a cold soup.


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[Assistant] Always feeling it in this kitchen, but yeah, today's a bit of extra, extra pressure. Just need to put my head down, bum up, and get the dish done.


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[Assistant] I'd love to get my hands on that super power, be super Ben for the day, be great.


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[Assistant] This week's all about survival, so the pressure's really on, and I was having a bit of a struggle at the start, but I've decided to go with an apple and celery cream. I think it'll pair well with the prawns, and I'll use the peas more or less as a garnish.


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[Assistant] I think it'll really work together, freshness and saltiness, it'll be delicious. Seem happy with peas, lots of things you can do with them. Um, plenty of things, yeaah. Prawns, okay. Thinking of doing a celery cream and peas will just sort of add texture and flavour to the dish. Right.


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[Assistant] So the prawns will be in the center of the plate and then- So it's not a soup? Well, uh, I think it's a soup, but I'll be serving it more or less like a sauce. Or a soup.


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[Assistant] I really need to convince the judges of the flavour combinations in this dish, otherwise I could be the first one put into elimination today.


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[Assistant] But I'm running out of time, so I'm gonna stick with my guns and go for it.


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[Assistant] So I've gotta put up a sauce that's full of flavour, cook these prawns perfectly, plate it up nicely, and hopefully that can see me through to the next round.


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[Assistant] I taste my celery cream and hopefully there's enough flavour in there. I've gotta start plating up.


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[Assistant] My plating is very simple and I'm really worried that the only pea element on my plate is fresh peas. But I know my prawns are cooked perfectly.


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[Assistant] Just need to convince the judges about the flavor combination. I think it'll really work together. Freshness and saltiness. It'll be delicious.


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[Assistant] It wasn't my best day in the kitchen. I'm really worried about the flavours in the celery cream.


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[Assistant] I really feel at the moment that I could be first head on the chopping block.


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[Assistant] First up for elimination. It's pretty gut wrenching.


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[Assistant] I'm just gonna have to really focus now and come back fighting.


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[Assistant] Absolutely right. So, should be a good challenge. Kristen, what are you making?


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[Assistant] Allow me to escort you to fellow boogenhagen. Please, this way.


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[Assistant] It appears that there are more comments than were previously observed.


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[Assistant] And we're cooking for the prince and I can't wait to find out what we're doing. I'm really excited but nervous at the same time.


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[Assistant] I'm done with the duck. Finally! Duck, duck, duck, duck, duck, duck.


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[Assistant] Can everyone run me what they've got through left to do? I've got my crackers on the go right now. I'm just putting them in the tart case and then I have to go pan-sear my duck. Okay.


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[Assistant] I've got my dark rest prep, I've got my kwon dong jam on the go, but my chart shows are nowhere to be done.


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[Assistant] I'm a little bit stressed at this point, but I'm gonna motor through and hopefully get all the 150-ton shells done.


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[Assistant] I've got my tester in the oven right now and hopefully, you know, we just get a canopy up. I'm just, we're cooking for the prince and we just don't want to let him down.


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[Assistant] It's looking really good, but it all comes down to whether it's gonna come out of the mold.


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[Assistant] They're fine. I'm glad I took the judge's advice. My test has worked out perfectly. They've come out of the mold and they're nice and golden and crisp.


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[Assistant] You have to do, you have to do your, um, fish cause you got a lot of your elements not done yet. Cause you've been helping us the whole time.


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[Assistant] We gotta get ready for service. I've gotta cut out these rice cakes for Ben for his canapé. Do you have any more rice? I've got my tart shells on the go. I've got Ben that's frying up my duck breast. And Kristen's getting all her elements together. Cook, cook, cook. A lot of our dishes are kind of like, you know, bits and pieces here and there, and I'm really, really nervous.


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[Assistant] There's no time for a tester, so I'm hoping all the elements come together. It's got to look elegant, very posh, but also delicious.


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[Assistant] Now that's finally all put together, I'm looking down at my dish and I feel like it needs another element.


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[Assistant] Can I, I'm gonna try it because there's no point in putting something on if it's...


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[Assistant] So today I'm in charge of the gluten-free option, which is a seeded cracker with the wallaby, tartare and guandongs. The wallaby is super fresh. We're using native ingredients. The wallaby is so soft. Let's not muddle it by cooking it. Let's serve it as is.


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[Assistant] Yeah, uhm, Colby's gonna be on it as soon as she finishes putting her stuff in her piping bag. But this is the last protein that we've got. Uhm, so half an hour, I think we can get through it.


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[Assistant] Look, I'm feeling pretty stressed because I'm cooking for the future King of England. We all are. And we need to make sure that everything is delicious, basically. We're gonna get it done.


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[Assistant] My wallaby canapes, I think are delicious, but they need a little bit more, something else. I've been looking for a way to use these green ants, and it occurs to me, it's going to be so perfect on my wallaby dish.


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[Assistant] That is the best thing to hear from Matt's mouth. Like, our dishes were perfect, like they were flawless.


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[Assistant] I know Samira's happy with the texture of her custard, but I'm worried that she may have missed a crucial ingredient.


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[Assistant] Even though Ben's adding whipped cream to the dish instead of his panna cotta, I'm a little bit worried because not having one of the seven elements on the dish could really cost him the challenge.


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[Assistant] Up in Broome, like I love to go fishing, I love cooking seafood, I love fish.


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[Assistant] The photo I've chosen today looks great. I think a great dish can come out of it.


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[Assistant] Today my dish is poached barramundi with confit and charred leg, almond crumb on top, with a fish and clam sauce and some sea parsley oil. I've got a few fillets from the barramundi and I now move on to the sauce. Brendan, how you going? Yeah, good.


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[Assistant] Uhm, so I've chosen barramundi today because it's a local fish area to this country. I think it's smart. Yeaah. It's really smart. I'm getting a bit more flavour from the clams as well into the sauce. And you need to cook the fish perfectly.


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[Assistant] I'm tasting it and it's got the clam taste, a bit of acidity from the lemon and freshness from the herbs. Sauce is tasting good. Yea good, smells beautiful.


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[Assistant] I now move on to the barramundi and I want to poach that in butter because I think it's quite a delicate piece of fish which I want to put quite softly as well and then try and pile out its kind of flavour.


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[Assistant] It's gonna come down to how well I cook that barramundi. I mean, I'm happy with all the elements, but if the barramundi's not cooked well, I mean, that can send me home.


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[Assistant] I should put this in for two minutes, two minutes. I'll put it into the oven, which I can control the temperature a bit better.


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[Assistant] There's nine minutes left. I think this filet will only take three to five minutes to toast. I mean, it's a piece of fish and I know fish doesn't take too long to cook. I really need to nail this. Come on, Brendan.


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[Assistant] I take the barramundi filler out of the oven and it's looking spot on. Ah, the barra that came out of the oven is actually really good. I'm happy with it. It's still a bit translucent on the inside. So uhm, I think it's perfect. I'm just gonna go with that one. So I pull the almonds out of the oven. I chop them up just to make them a bit more finer.


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[Assistant] I put some salt flakes on top as well because I want to pack this dish with as much flavor as I can. Good job.


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[Assistant] I'm getting quite anxious and nervous. I'm hoping the fish is cooked perfectly.


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[Assistant] Uhm, I've cooked poached barramundi with an almond crumb, confit leek, mint and sea parsley oil, and a climate barramundi sauce.


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[Assistant] The barramundi's undercooked. There's a huge chance I'm going home today.


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[Assistant] Hearing that my fish is undercooked, I mean, my heart sinks. Everyone else before me has cooked so well and yeaah, I'm really worried.


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[Assistant] Like honestly, thank you so much, yeah. I never thought, like, I'd be standing here today. Never thought I'd cook for...


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[Assistant] A lot more knowledgeable, just, not just skill wise, but you know, inexperience in the kitchen. I mean, I've built my repertoire, so I'm going to take that moving forward and just go out there and make my dreams come true.


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[Assistant] The closer we are to getting that superpower, the more we want it. We don't know what it is, but curiosity is a huge drive.


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[Assistant] The judges have called me a quiet achiever and that's who I am.


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[Assistant] Having four pantries, it's a very tough decision. I always feel like I don't have enough time, but at the same time, I want good ingredients.


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[Assistant] Waiting for the second pantry. I feel quite nervous. I like dairy. I have got a dish in mind. It's a pasta dish. I'm thinking, shall I go for it? I'm not really a risk taker and sometimes I wish I was.


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[Assistant] I'm looking at the tomatoes. Tomatoes and pasta always go well. I'm going to go for it.


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[Assistant] Once the pasta dough is resting, it's time to make the tomato sauce. I get a bit of butter, tomatoes and anchovies into a pan and cook it down.


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[Assistant] Yeah, I would love to have a super power. I've never had super power before. So, would be nice to have a...


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[Assistant] My dough is resting, the sauce is cooking down, and now it's time to make the filling.


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[Assistant] I start seeing some ricotta cheese with goat cheese and a bit of crushed pepper.


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[Assistant] I'm tasting it and I feel like it needs something else. I'm not sure.


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[Assistant] I decided to also make a parmesan twill to add extra crunchy texture to the dish. I love salad.


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[Assistant] Uh, it's goat's cheese and ricotta and a touch of parmesan.


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[Assistant] I'm worried that I can't balance my tomato sauce. I'm worried about my ravioli filling. I have to rethink what flavors I can use.


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[Assistant] Oh, garganzola, I love garganzola. Perhaps adding another cheese would be a good idea.


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[Assistant] And make another sauce using butter and anchovies.


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[Assistant] I have to get my wriggle on. I really need to get on this pasta. Yea, the time's ticking really fast.


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[Assistant] I'm trying to pack more flavor into my dish. I've got gorgonzola. Hope I didn't make a wrong decision by going with my gut this time. Now I'm filling the pasta. I'm pressing down the edges, making sure that they're nice and thin. Those ravioli look amazing, Sammy.


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[Assistant] Make sure you taste everything. Having had only limited ingredients I'm hoping for the best. Don't forget to season.


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[Assistant] I'm walking my dish to the judges. I know that I have packed so much flavor into this dish. I am not sure if they will like it. There was a lot of pressure at the time, limited ingredients.


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[Assistant] I've used four different cheeses, goat's cheese, ricotta, gorgonzola and parmesan.


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[Assistant] I've used four different cheeses, goat's cheese, ricotta, gorgonzola and parmesan.


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[Assistant] I don't know what I was thinking, I will never ever, ever use gorgonzola with anchovies again.


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[Assistant] I just hope that I had done enough to keep me safe from the monster elimination.


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[Assistant] It only opens for a few moments in the moonlight.


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[Assistant] I wanna lead here by talking a little bit about my credentials to bring this up with you. Because quite honestly, you really, really should not listen to any old person with an opinion about COVID-19.


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[Assistant] So I've been working in global health for about 20 years and my specific technical specialty is in health systems and what happens when health systems experience severe shocks.


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[Assistant] I've also worked in global health journalism. I've written about global health and biosecurity for newspapers and web outlets. And I published a book a few years back about the major global health threats facing us as a planet.


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[Assistant] I have supported and led epidemiology efforts that range from evaluating Ebola treatment centers to looking at transmission of tuberculosis in health facilities and doing avian influenza preparedness.


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[Assistant] I have a master's degree in international health.


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[Assistant] I'm not a physician. I'm not a nurse. My specialty isn't patient care or taking care of individual people. My specialty is looking at populations and health systems. What happens when diseases move on the large level?


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[Assistant] If we're ranking sources of global health expertise on a scale of one to ten, one is some random person ranting on Facebook and


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[Assistant] Ten is the World Health Organization. I'd say you can probably put me at like a seven or an eight. So keep that in mind as I talk to you.


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[Assistant] I'll start with the basics here, because I think that's gotten lost in some of the media noise around COVID-19. So...


[User] Please transcribe this text

[Assistant] COVID-19 is a coronavirus, and coronaviruses are a specific subset of virus, and they have some unique characteristic as viruses. They use RNA instead of DNA as their genetic material, and they're covered in spikes on the surface of the virus, and they use those spikes to invade cells.


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[Assistant] COVID-19 is known as a novel coronavirus because until December, we'd only heard of six coronaviruses. COVID-19 is the seventh. It's new to us. It just had its gene sequencing. It just got its name. That's why it's novel.


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[Assistant] If you remember SARS, severe acute respiratory syndrome, or MERS, middle eastern respiratory syndrome, those were coronaviruses.


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[Assistant] And they're both called respiratory syndromes because that's what coronavirus do. They go for your lungs.


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[Assistant] They don't make you puke, they don't make you bleed from the eyeballs, they don't make you a hemorrhage, they head for your lungs. COVID-19 is no different.


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[Assistant] It causes a range of respiratory symptoms that go from stuff like a dry cough and a fever all the way out to fatal viral pneumonia.


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[Assistant] And that range of symptoms is one of the reasons it's actually been so hard to track this outbreak.


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[Assistant] Plenty of people get COVID-19, but so gently their symptoms are so mild that they don't even go to a healthcare provider. They don't register in the system.


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[Assistant] Children in particular have it very easy with COVID-19, which is something we should all be grateful for.


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[Assistant] Coronaviruses are zoonotic, which means that they transmit from animals to people.


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[Assistant] Some coronaviruses, like COVID-19, also transmit person to person.


[User] Please transcribe this text

[Assistant] The person to person ones travel faster and travel farther. Just like COVID-19.


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[Assistant] Zoonotic illnesses are really hard to get rid of because they have an animal reservoir.


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[Assistant] One example is avian influenza, where we can abolish it in farmed animals, in turkeys, in ducks, but it keeps coming back every year because it's brought to us by wild birds.


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[Assistant] You don't hear a lot about it because avian influenza doesn't transmit person to person, but we have outbreaks in poultry farms every year all over the world.


[User] Please transcribe this text

[Assistant] COVID-19 most likely skipped from animals into people at a wild animal market in Wuhan, China. Now for the less basic parts.


[User] Please transcribe this text

[Assistant] This is not the last major outbreak we're ever gonna see.


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[Assistant] There's gonna be more outbreaks, and there's gonna be more epidemics. That's not a maybe, that's a given.


[User] Please transcribe this text

[Assistant] Part of that is about climate change and the way a warming climate makes the world more hospitable to viruses and bacteria.


[User] Please transcribe this text

[Assistant] When we burn and plow the Amazon rainforest so that we can have cheap land for ranching.


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[Assistant] Human beings come into contact with wildlife populations that they've never come into contact with before, and those populations have new kinds of diseases.


[User] Please transcribe this text

[Assistant] Bacteria, viruses, stuff we're not ready for.


[User] Please transcribe this text

[Assistant] Bats in particular have a knack for hosting illnesses that can infect people. But they're not the only animals that do it.


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[Assistant] So as long as we keep making our remote places less remote, the outbreaks are going to keep coming.


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[Assistant] But the fact is, it's really hard to get a good quarantine in place. It's really hard to set up travel restrictions. Even the countries that have made serious investments in public health, like the US and South Korea, can't get that kind of restriction in place fast enough to actually stop an outbreak instantly.


[User] Please transcribe this text

[Assistant] There's logistical reasons for that, and there's medical reasons.


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[Assistant] If you look at COVID-19 right now, it seems like it could have a period where you're infected and show no symptoms that's as long as 24 days.


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[Assistant] So people are walking around with this virus showing no signs. They're not going to get quarantined. Nobody knows they need quarantining.


[User] Please transcribe this text

[Assistant] There's also some real costs to quarantine and to travel restrictions.


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[Assistant] Humans are social animals and they resist when you try to hold them into place and when you try to separate them.


[User] Please transcribe this text

[Assistant] May not go for healthcare because they're afraid of the medical system or they can't afford care and they don't want to be separated from their family and friends.


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[Assistant] Politicians, government officials, when they know that they're going to get quarantined if they talk about outbreaks and cases, may conceal real information for fear of triggering a quarantine protocol.


[User] Please transcribe this text

[Assistant] But they're not our only option and they're not our best option for dealing with these situations.


[User] Please transcribe this text

[Assistant] The real way for the long haul to make outbreaks less serious is to build the global health system.


[User] Please transcribe this text

[Assistant] To support core healthcare functions in every country in the world. So that all countries, even poor ones, are able to rapidly identify and treat new infectious diseases as they emerge.


[User] Please transcribe this text

[Assistant] China's taken a lot of criticism for its response to COVID-19. But the fact is, what if COVID-19 had emerged in Chad?


[User] Please transcribe this text

[Assistant] Which has three and a half doctors for every hundred thousand people.


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[Assistant] What if it had emerged in the Democratic Republic of Congo, which just released its last Ebola patient from treatment?


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[Assistant] And the fact is, the local doctors in Sierra Leone identified the Ebola crisis very quickly.


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[Assistant] By way of contrast, Dallas Baylor Medical Center has more than a thousand physicians on staff. These are the kinds of inequities that kill people.


[User] Please transcribe this text

[Assistant] First they kill the poor people when the outbreaks start. And then they kill people all over the world when the outbreaks spread.


[User] Please transcribe this text

[Assistant] If we really want to slow down these outbreaks and minimize their impact, we need to make sure that every country in the world has the capacity to identify new diseases, treat them, and report about them so they can share information.


[User] Please transcribe this text

[Assistant] Just in time ordering, lean systems are great when things are going well.


[User] Please transcribe this text

[Assistant] But in a time of crisis, what it means is we don't have any reserves. If a hospital or a country runs out of face masks or personal protective equipment, there's no big warehouse full of boxes that we can go to to get more. You have to order more from the supplier, you have to wait for them to produce it, and you have to wait for them to ship it, generally, from China.


[User] Please transcribe this text

[Assistant] If we'd been perfectly prepared for COVID-19, China would have identified the outbreak faster.


[User] Please transcribe this text

[Assistant] And they would have shared information with global health authorities so that they could start reporting to national health systems and getting ready for when the virus spread.


[User] Please transcribe this text

[Assistant] And we'd have real information going out to people everywhere, so we wouldn't see embarrassing, shameful incidents of xenophobia, like Asian-looking people getting attacked on the street in Philadelphia.


[User] Please transcribe this text

[Assistant] But even with all that in place, we would still have outbreaks.


[User] Please transcribe this text

[Assistant] As far as we have an expert consensus on COVID-19, it's this.


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[Assistant] Here in the US and globally, it's going to get worse before it gets better.


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[Assistant] We're seeing cases of human transmission that aren't from returning travel, that are just happening in the community.


[User] Please transcribe this text

[Assistant] Global health experts, when they talk about the scenario of new viruses, this is one of the scenarios that they look at. We all hoped we'd get off easy, but ...


[User] Please transcribe this text

[Assistant] When experts talk about viral planning, this is the kind of situation and the way they expect the virus to move.


[User] Please transcribe this text

[Assistant] I know you already wash your hands a lot because you're not disgusting, but wash your hands even more.


[User] Please transcribe this text

[Assistant] Set up cues and routines in your life to get you to wash your hands. Wash your hands every time you enter and leave a building. Wash your hands when you go into a meeting and when you come out of a meeting. Get rituals there based around hand washing. Sanitize your phone.


[User] Please transcribe this text

[Assistant] You touch that phone with your dirty, unwashed hands all the time. I know you take it into the bathroom with you.


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[Assistant] Don't rub your eyes. Don't bite your fingernails. Don't wipe your nose on the back of your hand. I mean, don't do that anyway, because gross.


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[Assistant] If you're a regular healthy person wearing a face mask, it's just making your face sweaty.


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[Assistant] If you think you have symptoms of COVID-19, stay home, call your doctor for advice.


[User] Please transcribe this text

[Assistant] If you're diagnosed with COVID-19, remember it's generally very mild.


[User] Please transcribe this text

[Assistant] But if you're a smoker and you're worried about COVID-19, I guarantee that quitting is absolutely the best thing you can do to protect yourself from the worst impacts of COVID-19.


[User] Please transcribe this text

[Assistant] Panic, xenophobia, agoraphobia, authoritarianism.


[User] Please transcribe this text

[Assistant] There's also a boring but useful set of options that we can use in response to outbreaks. Things like improving healthcare here and everywhere. Investing in health infrastructure and disease surveillance so that we know when the new diseases come. Building health systems all over the world.


[User] Please transcribe this text

[Assistant] Looking at strengthening our supply chains so they're ready for emergencies. And ...


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[Assistant] We need to be guided by equity here. Because in this situation, like so many, equity is actually in our own self-interest.


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[Assistant] So, thank you so much for listening to me today, and can I be the first one to tell you, wash your hands when you leave the theater.


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[Assistant] You can let them through. They're good people. I promise. After all, they're the reason I'm here.


[User] Please transcribe this text

[Assistant] Here's a question, where the difficulty is trying to make sure you're done. What do I mean?


[User] Please transcribe this text

[Assistant] It's asking how many non congruent triangles you can make.


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[Assistant] What does non-congruent mean? First I need to tell you what congruent means. If I have a triangle like this,


[User] Please transcribe this text

[Assistant] This is congruent to or the same as this triangle over here. When I say this, what I mean is that I can take this one and I can turn it until it becomes that or I could even flip it until it becomes that.


[User] Please transcribe this text

[Assistant] Congruence actually means that the shapes are exactly the same. And the lengths are exactly the same. And you can find a way to take one of them and put it on the other one so you have the same picture. Let me give another example as well.


[User] Please transcribe this text

[Assistant] And again what you see here is this one I could get from a rotation.


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[Assistant] Now, the question is asking, how many different triangles can I make if these two are counted as the same?


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[Assistant] These are in, these are some of the most difficult problems to do correctly because you always miss some.


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[Assistant] I want to talk about how to make sure that you don't miss any, when you're doing any question like this.


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[Assistant] The first way is to try to think of a systematic way to list all of the different triangles that you could make.


[User] Please transcribe this text

[Assistant] So let me go and try to find a good way to describe all of them.


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[Assistant] You see, if I have a triangle, the triangle lives inside some place. For example, I could say, how many of the triangles live


[User] Please transcribe this text

[Assistant] In just a one by one square. Like this.


[User] Please transcribe this text

[Assistant] Here I drew x's. I'm just giving a tip. Whenever you're doing a problem, it's actually, it actually takes more time to draw a dot than to draw an x. That's just why I'm doing this, and this is also what I did whenever I was doing math problems before.


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[Assistant] So here is an example of what fits in a one by one, where the entire triangle fits exactly in that.


[User] Please transcribe this text

[Assistant] That kind of triangle appears many times. It's here, it's here. And also, whenever I draw this, I also mean anything I can get by turning it. Is there any other triangle I can make that fits in one by one? No. That's the only kind here.


[User] Please transcribe this text

[Assistant] Well then, let's go to the next kind. The next kind of triangle is the kind that lives inside a two by, uh, two by one. Or one that is


[User] Please transcribe this text

[Assistant] A width of two across and only a width of one up and down.


[User] Please transcribe this text

[Assistant] You see, by focusing my attention on these kinds of triangles, I can try to make sure I have all of them.


[User] Please transcribe this text

[Assistant] How can I do this? If I'm looking at this, the fact that it has to use all of these parts means that maybe I can try to separate them.


[User] Please transcribe this text

[Assistant] You see, with these sorts of triangles, when you draw it, no matter how you draw this, part of the triangle will either be on this line or on that line. But because I'm allowed to reflect, or rotate, I can


[User] Please transcribe this text

[Assistant] You can just have all of them with a base on this line. For example, here's one of them. A base of length 2 on this line. This is one such triangle. Let me draw some more.


[User] Please transcribe this text

[Assistant] The next one, maybe let me continue with this idea of the base being length 2, I could also do this.


[User] Please transcribe this text

[Assistant] But I cannot add another one which goes to the right side point because that's the same as this one.


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[Assistant] Are there any more with a base of two? If you look at it, it's quite clear that there are no more.


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[Assistant] Let's continue. The next one I'll do is like this. Still, a width of two units.


[User] Please transcribe this text

[Assistant] Except that now I'm going to try one where the bass is only one.


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[Assistant] If this base is 1, the fact that it actually has to live inside this area means that I have to do this.


[User] Please transcribe this text

[Assistant] You see, because if I made it go up to here, then actually it would already be in the one which is over there. So, so far, what I have is that I have


[User] Please transcribe this text

[Assistant] One that fits in a one by one, and three that fit in this with two across. Okay, let's keep going.


[User] Please transcribe this text

[Assistant] Now let's try the ones which fit in three across.


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[Assistant] And you see I'm thinking about this in terms of that long base. For the three across,


[User] Please transcribe this text

[Assistant] Let's start with the ones that are the easiest, which is the long base. And if I take the long base, I can do this.


[User] Please transcribe this text

[Assistant] You can see how slowly and carefully I'm doing this, because on this sort of question, if you do it fast and wrong, you may as well not do it.


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[Assistant] So let's see, so far I have these two, but if I draw to this one, that's the same as this, because I can flip. If I draw to that, it's the same also. So so far I've written all the ones who have a base of three across. Let's continue.


[User] Please transcribe this text

[Assistant] And if I do a base of two, then I also have to make sure I'm using the entire, uh, the entire space, so I have no choice but to do this.


[User] Please transcribe this text

[Assistant] Okay, what if I use this base of 2 instead? It would be the same. You see, I'm asking myself all of these questions to make sure I'm not missing anything. And let's see, what if the base is 1?


[User] Please transcribe this text

[Assistant] If this base is 1, then I'm here, and I cannot only stop there, I have to go all the way across to here, or else I will not actually be in this with the width of, uh, 3 units. So it looks to me like I have 4 here, and 4 there. So the answer looks like 8. Are we sure it's 8? Let's try to do it another way.


[User] Please transcribe this text

[Assistant] I'm going to try a completely different way now, where instead of looking at where the triangle fits inside, we use this observation we've already had, and that observation is that


[User] Please transcribe this text

[Assistant] No matter how you do it, one part of the triangle will have something along either the top row or the bottom row. So let's put it on the bottom row because I can flip. And now let's just make the list by seeing how long that base is. So, let's give another screen.


[User] Please transcribe this text

[Assistant] Here, let me draw the entire picture now, and let's start with the first category.


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[Assistant] And the first category is that there is a base which has only one.


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[Assistant] And if this has a base of only one, what sort of triangles can I make? I can finish this with this triangle up here.


[User] Please transcribe this text

[Assistant] Or I can finish it with this triangle up here. Notice I don't draw that other one because it's the same one.


[User] Please transcribe this text

[Assistant] Or I can finish it with this triangle all the way over.


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[Assistant] What if I use the red base to be somewhere else? Actually, those would only give me the same kind of triangles anyway. So, so far here, I get three.


[User] Please transcribe this text

[Assistant] Now, I have a few possibilities. I could go here.


[User] Please transcribe this text

[Assistant] I could go here in the middle, or I could go all the way to the right. So it looks like I have another three.


[User] Please transcribe this text

[Assistant] Okay, I'm still doing this very carefully because I'm afraid to make a mistake. And let's finish with the base three.


[User] Please transcribe this text

[Assistant] Three, and now what options do I have? I can do this, or I can do this. And the other two are the same. So I have...


[User] Please transcribe this text

[Assistant] 2. 3 plus 3 plus 2, also 8. This makes me more confident that the answer is 8, but there's still a little bit of me that's worrying.


[User] Please transcribe this text

[Assistant] All of these I was saying, there's always a base on one of these sides. What if that's wrong?


[User] Please transcribe this text

[Assistant] You see, that's the danger with these kinds of questions. You never know quite when you're done. So now let me show you a way that guarantees you're done by counting from the other direction.


[User] Please transcribe this text

[Assistant] You see, whenever I'm doing this, I always find triangles. So I'll never, I will never have a problem where I will find two identical triangles. The problem I have is what if I didn't find one? The only way to be sure then is to say, well how many triangles are there altogether and prove that I got them all.


[User] Please transcribe this text

[Assistant] For this, what I want to do is I want to ask a different question. And that other question is going to be exactly what we use to solve this.


[User] Please transcribe this text

[Assistant] The other question is going to be if I just have these points.


[User] Please transcribe this text

[Assistant] What if I just ask, how many triangles can I make?


[User] Please transcribe this text

[Assistant] No more non-congruent. Just how many triangles.


[User] Please transcribe this text

[Assistant] And then what we're going to do is we're going to split them up by category, and say how many of each type are there, add it all together, and if it adds the same way, then we're sure we're done.


[User] Please transcribe this text

[Assistant] So how many triangles? To do this, this is very related to an idea which is actually covered in another course and so I won't go deep into that.


[User] Please transcribe this text

[Assistant] The other idea is you have to count how many ways you can pick three of the corners from these eight.


[User] Please transcribe this text

[Assistant] I can accidentally pick three points, for which all three points are on the same row. So I need to subtract. Minus.


[User] Please transcribe this text

[Assistant] The ones for which I picked three points on the same row, I have two such lines. So I'll actually have to say minus two times the number of ways to pick three points.


[User] Please transcribe this text

[Assistant] Four points because there are four points in each of these rows and there are two rows. Again, in another course this is covered in very great detail. And so here I'm just going to say very quickly the way that this is done is that the first piece


[User] Please transcribe this text

[Assistant] So this is 8 choose 3, the second piece is minus 2 times 4 choose 3, which I will now calculate quickly. This is 8 times 7 times 6 over 3 times 2 times 1 minus 2 times 4, actually 4 choose 3 is the same as 4 choose 1. So I will just simply say this is just


[User] Please transcribe this text

[Assistant] I'm doing this quickly again because of the idea that if you haven't learned this yet, I encourage you to learn it, possibly through the other course. If you have learned this, then this actually is very easy as I'm doing it.


[User] Please transcribe this text

[Assistant] As I cancel this, I get a very useful fact.


[User] Please transcribe this text

[Assistant] I find that the answer to how many triangles there are altogether is 56 minus 8. And 56 minus 8 is 48. So now I have something to aim for.


[User] Please transcribe this text

[Assistant] So there are 48 triangles altogether. So let me go back to my 8 categories.


[User] Please transcribe this text

[Assistant] I'll tell you how many of them are in each category and we'll see if it adds up to 48. If it does, I'm absolutely done. So.


[User] Please transcribe this text

[Assistant] The first question is, how many of this kind are there?


[User] Please transcribe this text

[Assistant] Well, inside one of these one by one squares, there are four ways that I can turn this around because of that corner. So the number...


[User] Please transcribe this text

[Assistant] One of these is four times how many ways I can have one of these squares. Well one of those squares, I can have this square, or this square, or this square. So there are three of them. So there are four times three, twelve of this kind. How about this kind?


[User] Please transcribe this text

[Assistant] Again, if I'm here, there are four ways to turn this. Basically look at where the right angle is. And so, not just turn, also flip. There are four ways to choose the right angle. So there are four of these times, how many ways can I have two things next to each other? Well, it could be these or these. So four times two, which is eight.


[User] Please transcribe this text

[Assistant] For this kind, look at the flat piece. It's either on this side or this side, or on the top on one of those two spots. And the rest is determined.


[User] Please transcribe this text

[Assistant] So there are four of them, times, how many ways can I put those two things here? There are two ways. So there are eight of these.


[User] Please transcribe this text

[Assistant] Over here, I only have two ways to make this. It's either facing up or facing down.


[User] Please transcribe this text

[Assistant] But this location of two squares could be here or right next to it. So there's two ways there. Four. Okay?


[User] Please transcribe this text

[Assistant] We're half done. The last one, I already am using the whole space, so I can't move it. Instead I just ask, where's that right angle? There are four ways I can put that right angle down.


[User] Please transcribe this text

[Assistant] Over here on this picture, I can think of this as there's this flat bass, and it either is going to touch the top middle left or the top middle right, or it's going to be upside down. Four of these.


[User] Please transcribe this text

[Assistant] This one here, I have this length 2 base. It's either on this side, or this side, or on this side or this side. Four of them.


[User] Please transcribe this text

[Assistant] Now here, this has a length one base, and again a length one base can be in four positions.


[User] Please transcribe this text

[Assistant] Notice when I'm doing this, I'm 100% sure that I am not counting the same thing twice, which means that so far I have counted this many of the triangle. If this number equals 48, I'm 100% sure I have everything. Let's add together. 12 plus 8 is 20. 28, 32. As I keep going,


[User] Please transcribe this text

[Assistant] It's 48. So now I'm 100% sure I've counted everything.


[User] Please transcribe this text

[Assistant] This question is one which actually is very easy to understand, and very easy to get started in, and very easy to get wrong.


[User] Please transcribe this text

[Assistant] And I wanted to show you this sort of way of thinking, so that whenever you play with a question like this, you can be careful, you can be systematic, and you can even have the power to find another way to prove that you have everything.


[User] Please transcribe this text

[Assistant] The VP3 veg looks a little bit like prison food. I'm just thinking like I hope it don't get that today.


[User] Please transcribe this text

[Assistant] It just looks gross. I'm going to fry it up with some Sichuan pepper salt. Those are going to be rubbed around with some kale dust. And also I'm going to make some potato fondants and corn puree. I'm going to coat my beef in a Sichuan pepper mix so I get Sichuan peppers, black peppercorns.


[User] Please transcribe this text

[Assistant] The next thing I've got to do is make the kale dust that I'm going to coat around my beef. My kale has been in the oven for about 10-15 minutes and now they put it through a sieve until it becomes a dust.


[User] Please transcribe this text

[Assistant] I think I've got a lot of exciting flavors from my spices, my kale, and I'm hoping that it's enough to beat Chloe. But...


[User] Please transcribe this text

[Assistant] I'm really worried that this is overcooked. I know the judges absolutely hate overcooked steak. So, I'm just going to... I cut it up.


[User] Please transcribe this text

[Assistant] I hate this beat so, so much. And I wish it didn't exist.


[User] Please transcribe this text

[Assistant] I don't want to cook a bad savory dish a day after I did so well. Come on! I need to get back on track.


[User] Please transcribe this text

[Assistant] I rolled my beef in kale dust and it's ready to be plated up. So stressed out. Got my corn, my peas. I've topped it off with some crispy kale.


[User] Please transcribe this text

[Assistant] So it's steak with corn puree, crispy kale and some potato fondant.


[User] Please transcribe this text

[Assistant] Uhm, well, I want it to have it medium rare, but I think it's more medium.


[User] Please transcribe this text

[Assistant] I'm very disappointed that I didn't believe in myself today. And uhm, I know there's a lot of exciting flavors on my dish. I'm just hoping those flavors are enough to make up for that one mistake.


[User] Please transcribe this text

[Assistant] How many integers between 1 and 1000 inclusive do not contain the digit 7?


[User] Please transcribe this text

[Assistant] This word inclusive means that I include one and one thousand. Oh! Well this should be easy.


[User] Please transcribe this text

[Assistant] It says do not, so the answer should be 1,000 numbers minus the ones that have a 7.


[User] Please transcribe this text

[Assistant] Let's try talking about it that way. We'll talk about how to solve this question in many ways, and you'll see them all in the end. They're useful because they make sure we don't make a mistake.


[User] Please transcribe this text

[Assistant] So first of all, we will want one thousand minus the number between one and one thousand that have seven. There are different ways to see how to do this. One of the ways is to just try to count them. For example, how many of them have only one digit? Seven.


[User] Please transcribe this text

[Assistant] How many of them are there with two digits that have the number seven inside them? I want to show you a nice picture because this is how I often think about it.


[User] Please transcribe this text

[Assistant] With two digits with seven, I can actually bundle that together with the one digit with seven like this. The number seventeen, twenty seven, thirty seven, forty seven,


[User] Please transcribe this text

[Assistant] 57, 67, oh, but then when you get to 77, actually 77 is on a big row that starts from 70. 71, 72, all the way.


[User] Please transcribe this text

[Assistant] And then it continues onward, 67 77 87 97.


[User] Please transcribe this text

[Assistant] If I see this, I see a cross. And on this cross, if I include that green 7 here, there are 10 things vertically in the cross, 10 things horizontally in the cross, and the middle is counted twice. So in this picture so far, I have


[User] Please transcribe this text

[Assistant] That's the numbers which are less than 100.


[User] Please transcribe this text

[Assistant] Once I know that, let's look at the ones between 100 and 200.


[User] Please transcribe this text

[Assistant] Between 100 and 200, I would actually just have 107.


[User] Please transcribe this text

[Assistant] 1, 1, 7, 1, 2, 7, 1, 3, 7, 1, 4, 7, 1, 6, 7, and 1, 5, 7, 1, 6, 7, and all these ones in front.


[User] Please transcribe this text

[Assistant] What I'm showing you is that it's another 19. I'm showing you these methods because the more you do these kinds of problems, the more you run into these counts. And it's nice to know it's always going to be 19.


[User] Please transcribe this text

[Assistant] So now what I just found out is that for the range from 1 to 99, I'm going to pick up 19.


[User] Please transcribe this text

[Assistant] For the range from 100 to 199, I'm going to pick up another 19. Actually, it looks like the answer will be 19.


[User] Please transcribe this text

[Assistant] All the way through, uh, and it will be from the up to 100 to the up to 900.


[User] Please transcribe this text

[Assistant] All the way to the last one, which is 900 to 999. All like this, 10 types. All 19, right?


[User] Please transcribe this text

[Assistant] Well, not quite. One exception. That's why this method is hard. The one exception is that


[User] Please transcribe this text

[Assistant] At some point you have the 700 to the 799 category. That has 100 of them.


[User] Please transcribe this text

[Assistant] Which have a number 7 in them. So let's just do the whole arithmetic now.


[User] Please transcribe this text

[Assistant] If I do this whole arithmetic, my answer should be 19 times 9 plus 100.


[User] Please transcribe this text

[Assistant] Which if I do that, let's just do that right underneath here, 19 times 9, 9 times 9 is 81, 9 times 1 is 9, uh, plus 8 is 17, this is now 271, so what I find here is that


[User] Please transcribe this text

[Assistant] All of this is 271, and this is the number between 1 and 1000 that have 7. This is 271. Here.


[User] Please transcribe this text

[Assistant] And so if I take 1000 minus 271, the answer becomes...


[User] Please transcribe this text

[Assistant] 10 minus 1 is 9, 9 minus 7 is 2, 9 minus 2 is 7, 729. 729 is such a nice number. 729 is 9 cubed. It's also 27 squared. It's also 3 to the 6th power. Very nice number has come out of this as the answer.


[User] Please transcribe this text

[Assistant] We'll understand why in another one of the explanations.


[User] Please transcribe this text

[Assistant] But first I want to show another way of doing this same thing of finding how many between 1 and 1000 that have 7, which avoids some of this addition and subtraction and being very careful not to overcome.


[User] Please transcribe this text

[Assistant] The other way is by drawing what we call a Venn diagram.


[User] Please transcribe this text

[Assistant] And what we'll say is that there are three kinds of numbers that contain seven.


[User] Please transcribe this text

[Assistant] These are the three kinds of numbers that contain seven. One kind of number that contains seven is in the seven in the hundreds digit. Numbers like this.


[User] Please transcribe this text

[Assistant] Another kind that contains seven is when seven is in the tens digit, like this. And another kind is when seven is in the ones digit.


[User] Please transcribe this text

[Assistant] Notice I don't have to worry about 1000 because it doesn't contain 7.


[User] Please transcribe this text

[Assistant] Okay, if I have these three kinds of things, I can give each of those sets a name. I can call this A, I can call this B, and I can call this C.


[User] Please transcribe this text

[Assistant] And there's a way to find out what is the size of all of this A union B union C all together.


[User] Please transcribe this text

[Assistant] This is a method which you would learn in a combinatorics class. Uh, I will go through it, I'll use it quickly, because again, if we, if you are not familiar with it, I want to use this to introduce why it's useful to you. And don't worry, I'll have another way of talking about this at the end also. A union, B union, C.


[User] Please transcribe this text

[Assistant] Formula for this is the size of A plus the size of B plus the size of C minus size of A intersects B, the things both in A and B, minus the size of A intersects C minus the size of B intersects C plus the size of A intersects B intersects C.


[User] Please transcribe this text

[Assistant] So I just need to find out how many numbers


[User] Please transcribe this text

[Assistant] Are seven something something. Oh, that's easy. The first row, each of these is 100.


[User] Please transcribe this text

[Assistant] There are a hundred numbers for which I have either seven something something or something seven something or something something seven. How many things are in both A and B?


[User] Please transcribe this text

[Assistant] Both A and B means that it starts with a 7, and there's a 7 in the middle. Well, there's 10 ways. There are 10 ways to finish. Similarly, each of these is 10.


[User] Please transcribe this text

[Assistant] And how many numbers have a 7 in the front, 7 in the middle, and a 7 at the end? Only one.


[User] Please transcribe this text

[Assistant] So, the number of things in all these together is 300 minus 30, which is 270, plus 1.


[User] Please transcribe this text

[Assistant] Which is the same 271. So this is consistent. All of this work. To finish off,


[User] Please transcribe this text

[Assistant] I want to talk about another way of doing the problem, which also shows why the 729 counts.


[User] Please transcribe this text

[Assistant] Actually, it's by looking very carefully and actually just straight finding how many integers don't have 7. What that means is I want to build my numbers without using 7. Think about it this way.


[User] Please transcribe this text

[Assistant] And I'm not allowed to use 7. What I could say...


[User] Please transcribe this text

[Assistant] Is I could say that the first digit is anything from 0 to 9, but not 7.


[User] Please transcribe this text

[Assistant] The second one is anything from 0 to 9, but not 7. And the third one is anything from 0 to 9, but not 7.


[User] Please transcribe this text

[Assistant] That's a little bit strange right now, because it has two problems. The first is that I said this is a three-digit number, and I'm allowing a zero in front. The second problem is that my numbers are up to one thousand.


[User] Please transcribe this text

[Assistant] The way to figure this out is to say, actually if this thing, if you choose three digits like this, and if the three digits come out 0, 6, 2, that's just the number 62. If the three digits come out 0, 0, 8, then that's just the number 8.


[User] Please transcribe this text

[Assistant] If the three digits come out zero, zero, seven, you made a mistake. It won't come out that way.


[User] Please transcribe this text

[Assistant] On the other hand, if the three digits come out zero zero zero,


[User] Please transcribe this text

[Assistant] We can count that zero zero zero as one thousand.


[User] Please transcribe this text

[Assistant] So what I'm saying here is that I have 1000 numbers that I'm producing.