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[Assistant] Alright, it's turning around its waypoint. Heading east? Yep.


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[Assistant] Halfway to its second waypoint and then I want to make a right hand turn.


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[Assistant] So now it's, uh, halfway along its path.


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[Assistant] Keep going, almost there. Right hand turn, now.


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[Assistant] And then we have data! We got data? Yeah, we got 21 megabytes. So what I'm thinking is, it's quite stagnant on this side. There's a localized high pressure and that will basically push


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[Assistant] I think we got really good data from the UV this year. We were able to fly.


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[Assistant] The work we're doing is relatively important because the whole climate of the southern hemisphere.


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[Assistant] Hopefully this weather station will become a part of helping us understand what's going on here. Once we get a few storms through, hopefully it'll give us some good data.


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[Assistant] You can see 30 or 40 miles out over the ice shelf on a clear day.


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[Assistant] The summer of 1912, when Scott did his push for the pole and didn't return, every clear day they would have been walking up this hill and looking out, hoping to see him on the horizon until, you know, eventually the sun went down and they sort of had to accept that he wasn't coming back.


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[Assistant] So yeaah, we came up here today, we thought it was fitting, a bit of a pilgrimage, to see the Traverse team return. Oh well, I think that's them. Look at that, Drew.


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[Assistant] To be such an extraordinary explosion of success.


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[Assistant] And I'm very grateful. And I think probably that Maggie's grateful too, and all of us who are in it.


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[Assistant] It's, it's a wonderful thing to be able to please the public.


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[Assistant] And the public all over the world in the way that, that this did.


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[Assistant] She knows how to drawl and then snap.


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[Assistant] Julian Fellows has very kindly provided her with some delightful lines.


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[Assistant] In the forties and fifties, Dorothy Bartholomew taught her English, as taught me English, and she was admired, but not, I think, liked. She did not like the school at all.


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[Assistant] She used to say to me on the Harry Potter days when we were together, I want you to come to my trailer, Miriam.


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[Assistant] Go to her trailer and we would just chat about nothing particular. But uhm, I have heard stories


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[Assistant] And I am a little nervous of her. And she hates it when people say that.


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[Assistant] I think he taught her a lot about comic technique, which she has to the nth degree. And I quite sure that he was influential and a good influence on her.


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[Assistant] Without any question, Maggie Smith is one of the funniest women in this country.


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[Assistant] It's a great joy just to sit and have a cup of tea with her and let her, let her run free.


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[Assistant] There is a precision about Alan Bennett's writing.


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[Assistant] And the gift of creating a character with a very few phrases, and he was able to do that in the monologue, which Maggie did so brilliantly on television.


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[Assistant] I never met Beverly Cross, but I know that


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[Assistant] He adored Maggie, that he was wonderful to her, that he took care of her.


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[Assistant] And that she loved him very much and she was utterly stricken when she lost him. It was awful.


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[Assistant] But that was what to me was so interesting in Ladies in Lavender.


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[Assistant] Charles Dance, our director, coaxed out of her a performance of enormous tenderness. And she's not known for that. What do you think of my pasties? He loved them. What do you mind? Want to get the washing? Looks like rain.


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[Assistant] Maggie Smith is intensely and fiercely private, does not suffer fools gladly, and wishes to be left alone to do her work, but not to be investigated.


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[Assistant] Well, I think why'd you ask? He wasn't there to open the door. I wondered if he might be ill. Oh, no, no, he's not ill. No, he's in Liverpool.


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[Assistant] I learned a great deal that I never knew before.


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[Assistant] According to a prevailing theory, car sickness occurs because of mismatched or conflicting sensory signals. In a moving car, our eyes see that the car seats are not moving thus informing our brain that we are stationary.


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[Assistant] During human evolution, when there were no vehicles, only the intake of foods containing neurotoxins made our brain receive conflicting signals. Now, the only way to remove these neurotoxins was to vomit.


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[Assistant] We're the last two teams. It's uh, scary. It's really scary. We have cabs out there. It's okay.


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[Assistant] Friends and explorers Ed Stafford and Luke Collier have set themselves an incredible mission.


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[Assistant] To be the first people to walk the entire length of the Amazon River.


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[Assistant] On a two and a half year journey of a lifetime to conquer the world's largest river.


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[Assistant] For 12 months, he has been meticulously planning an extraordinary expedition to be the first person to complete the world's longest jungle trek.


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[Assistant] One of his most trusted colleagues and closest friends is 38 year old Luke Collier, a mountaineer, kayaker and expedition guide.


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[Assistant] They will trek at altitude over the Andes to Riversource and Nevado Mismi.


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[Assistant] Next, they'll enter the red zone, Peru's violent drug smuggling area, and head north towards Brazil.


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[Assistant] The third section will be an epic march over 2,000 kilometers of remote, unmapped jungle.


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[Assistant] Finally, they plan to cross the river at Manaus, where the two biggest tributaries meet, and follow it to the Atlantic Ocean. They hope to complete their journey in 18 months.


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[Assistant] Their first challenge is to find the source of the river Amazon at Nevado Mismi, 5,000 meters above sea level in the Peruvian Andes. It'll be a three-week walk.


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[Assistant] At Chasm, plunging twice the depth of the Grand Canyon.


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[Assistant] From the mountain's glacier, 5,600 meters above sea level, the Amazon springs to life.


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[Assistant] The peak of Mount Bisme is where the snow first melts. So, to be sure they are starting from the Amazon's true source, they must climb the mountain.


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[Assistant] But instead of the two trekkers celebrating the achievement between them, Luke pulls out his phone.


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[Assistant] Time to descend before the temperature drops to minus 30 degrees. They follow the initial flow of the Amazon.


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[Assistant] It's hard to believe this tiny waterfall will become the largest river in the world.


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[Assistant] Finally, all the streams converge to form the Apurimac River, the first official tributary of the Amazon.


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[Assistant] They've now spent two months together, living in each other's shadow 24-7, and they are starting to get on each other's nerves.


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[Assistant] They are walking through the night to reach the tiny village of Kehu on the edge of the canyon.


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[Assistant] The river is now channeled through the steep Apurimak Gorge, which runs for 160 kilometres until it widens out into lowland forest. This is the deepest gorge in the world.


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[Assistant] After a 32 kilometer trek along its edge, they begin the 3000 meter descent down to the river.


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[Assistant] The high canyon walls make it impossible to walk along the canyon edge.


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[Assistant] So Ed and Luke are constantly climbing and descending the hills of the Apurimac as they follow the river.


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[Assistant] The river has now picked up volume and speed as it twists through the canyon.


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[Assistant] But in order to follow its general direction, they are constantly crossing it.


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[Assistant] The river is funneled through the canyon, creating strong turbulent currents. If they slip, they'll be washed away, smashed into the rocks, and drowned.


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[Assistant] After 48 days of arduous trekking over 125 ridges, they think the end of the Apurimac Canyon is in sight.


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[Assistant] Instead of being able to follow the river comfortably at low altitude, they have one more ridge to tackle. The biggest so far in the searing midday heat.


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[Assistant] The others take the longer, slower zigzagging route and track his progress as they climb.


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[Assistant] The spur is bigger than anything they have tackled on the river so far. And none of the team have packed enough water. Their guide, Oswaldo, tries to help.


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[Assistant] Desperate Ed cuts up cactus and extracts the moisture inside by chewing the flesh.


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[Assistant] Eventually, two kilometers above the river, Luke rejoins the path, but he's in a terrible state. The pair are now both badly dehydrated.


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[Assistant] The next day, rested and rehydrated, they press on.


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[Assistant] By midday, they make it to the village of Silapata.


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[Assistant] Cautiously, they move east along the top of the gorge.


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[Assistant] After another day's walk, they drop back down toward the river.


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[Assistant] On the morning of the 90th day of the expedition, Luke announces he's leaving.


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[Assistant] Walking in support of charities too, it's a huge wrench for Luke.


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[Assistant] The next six thousand kilometers of river are Ed's to conquer, with just his guides for company.


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[Assistant] And this is the start of the deadly drug smuggling corridor, the Red Zone, where spider monkeys are a source of food.


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[Assistant] Ex-Soldier Ed Stafford is continuing his quest to be the first person to walk the length of the Amazon from the Peruvian Andes to the Atlantic coast, 7,000 kilometres east.


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[Assistant] In just over three months, Ed has traveled 1,170 kilometers, a feat in itself, but a fraction of the length of the Amazon.


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[Assistant] It's day 100 and Ed is now entering the red zone, a notoriously violent drug smuggling area leading to the Brazilian border, which he hopes to reach in another four months.


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[Assistant] The Apurimac now joins the Rio Ene. Ed and his guide Oswaldo will follow this river north at lower altitude along a patchwork of rainforest and jungle.


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[Assistant] As Waldo has trekked with Ed since the start, but now has insisted he return immediately to the safety of his family.


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[Assistant] On top of anxieties regarding the coca industry, locals are suspicious of oil prospectors who have a reputation of destroying tribal lands.


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[Assistant] The jungle is riddled with paths and roads used by traffickers, bringing unrefined cocaine from the plantations to be distributed through larger towns and cities to international destinations.


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[Assistant] Shotgun traps are set up to catch food and left to keep strangers out.


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[Assistant] Ed must make his way another 200 kilometers through this dense jungle before he is out of the red zone.


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[Assistant] In a village near the jungle town of Setipo, Ed meets Cho, a 29 year old local woodman who knows the drugs gangs and is willing to guide Ed through the red zone.


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[Assistant] Cho knows these routes well, but as they pass deeper into this territory, they also hire local armed guides.


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[Assistant] Two thirds of the world's cocaine supply is produced in this region. The gangs involved don't like to be disturbed.


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[Assistant] After a nerve-wracking wait, it transpires. The gang has heard about Ed's journey, and they allow him to pass.


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[Assistant] As the NE meanders through the jungle, Ed begins to see the first signs of deforestation.


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[Assistant] The loggers help him map the next part of his trick and treat him to some much needed protein.


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[Assistant] Including a rat-like agouti and a deadly catch of piranha.


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[Assistant] But they need to keep up the pace. It's now November and the rainy season is due.


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[Assistant] Ed and his guy Cho continue trekking the Tambo and then the Ukiyale River towards the Brazilian border.


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[Assistant] They pass the city of Iquitos and connect with the Rio Amazonas.


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[Assistant] But as expected, in November, 240 days into his trip, the heavy rains begin.


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[Assistant] On average, the river rises by 10 meters.


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[Assistant] The hot, wet conditions of the Amazon basin are a cradle for life.


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[Assistant] Just one square kilometer of rainforest can contain over 90,000 tons of living plants. And a thousand types of trees.


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[Assistant] As they move deeper into the flooded jungle, food becomes impossible to catch. Any source of protein is welcome.


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[Assistant] Only indigenous people are allowed to hunt tortoise in Peru. The local guides make sure every edible part of the animal is consumed.


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[Assistant] The next morning, the greatly anticipated breakfast of tortoise eggs is prepared.


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[Assistant] The floods push Ed and his guides back from the main river channel towards higher ground.


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[Assistant] The pit viper, known as the silent bringer of death, kills up to 2,000 people a year in South America.


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[Assistant] As Ed and Cho enter Colombia, they meet the Tacuna people, one of the few tribes who weren't decimated by the Spanish invaders of the 1600s.


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[Assistant] Next time, Ed and Cho face the vast Brazilian rainforest.


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[Assistant] These ingredients look amazing. We've got the cheese, the coral trout, the wagyu and the apples and I just want to eat all of them.


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[Assistant] I know that I can't go back, but hopefully the dish works really well.


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[Assistant] I know that these caramelised walnuts will taste great and have a nice crunch, but I need to make sure these apples are the hero of the dish.


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[Assistant] Three poached apples, some walnut crumb on top of that, a sprinkling of fresh apple, and then a drizzle of the sauce.


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[Assistant] The idea for the cheese course is to create a melted style appetizer. We're gonna roast off some radicchio and roast some beetroots and put it all together with melted cheese. Then we're gonna make a beetroot molasses by just reducing down beetroot juice with some grape juice as well and then roasted walnuts. Wanna roast these off.


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[Assistant] Everything is under control for our cheese appetiser. Let's go char these off, we're just panning the walnuts.


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[Assistant] The thing that we have to do is basically roast the radicchio in the oven to get the cheese to melt. Uh, we want to serve it warm and melty. Uh, we think it's going to be a sick way to serve the cheese. Uh, and so that's going to be the final thing we do in the oven out, sir.


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[Assistant] Flight number two. David and Irina are on the first flight with Earthy and Thinesh. I really enjoyed watching you plant trees yesterday.


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[Assistant] Press. Okay. This takes so freaking long.


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[Assistant] I don't understand why I'm getting this wrong. I don't want to go home.


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[Assistant] I didn't sleep too bad. Took a while to get to sleep. Just a lot of things runs through my head. Trying to play out what's going to happen today. I've only done one pressure test before and it sent me home. That's playing in my head.


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[Assistant] Just wanna go step by step and just tick each one off methodically as I go and just go from there. Not ready to go home yet.


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[Assistant] And I'll do what it takes to make sure I stay. I'm gonna fight hard.


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[Assistant] Kirsten Tibbles is in the house. Oh no. What am I in for?


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[Assistant] At this point, I'm most worried about those beautiful green domes on top. The shine and the evenness is really freaking me out.


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[Assistant] It's got that familiar flavor of the apple pie, but rammed up.


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[Assistant] I'm starting to read the recipe and it's so specific with its measurements. There's so many pressure points on this dish.


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[Assistant] Super important that I'm working at my elite today. Everything has to be measured perfectly because there's no room for error. Take this time to read, Nushi.


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[Assistant] I'm trying to move so fast because there's no time to take it easy.


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[Assistant] The main pressure point with this shortbread is to get it the right thickness. If it's too thick, I won't be able to fit the rest of the layers of the apple pie in. Come on, rest that pastry. Once it's rolled out, I get it wrapped up in cling wrap, get it in the fridge to rest.


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[Assistant] It's time to get back onto the shortbread. It's been resting, but now it's time to roll it out.


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[Assistant] Three mil. The tart shell is the base of the pie, like persons. It's gotta be perfectly even.


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[Assistant] I cut a 24 centimetre square piece of the pastry and I roll that over the tart frame.


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[Assistant] My pastry's just in the blast chiller just to chill for a sec. And then I'm gonna blind bake it and get that in the oven.


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[Assistant] While my shortbread pie base is baking, I start working on my salted caramel.


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[Assistant] I dry caramelise some sugar in a pot, then I bring some cream to the boil, get that mixed up, put some butter in and add the salt to make it a salted caramel. I just wanna get my caramel done.


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[Assistant] I'm nervous about this caramel because it can burn so easily.


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[Assistant] Last time I wore black, so it sent me home and it plays on your mind because you know what it feels like to get eliminated.


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[Assistant] And you've got that in the back of your head, saying, can I actually do a pressure test?


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[Assistant] No rest for the wicket. Time to get onto my vanilla and cinnamon cream. Just trying to jump ahead while my caramel's on the go. I can't just sit back and just wait for that. I've gotta be moving ahead if I can.


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[Assistant] At this stage, I think I'm on track, but there's no time for complacency. I need to keep moving.


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[Assistant] I get my pie base out of the oven, remove the rice. Eww.


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[Assistant] My pie base sunk in the corner because I didn't pack my rice enough into the corners. There's a hole in one of the corners.


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[Assistant] I can't have that. If I've got holes in my pie base, the filling will just leak out.


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[Assistant] Time's running out. My pie base has sunk in. There's a hole in one of the corners.


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[Assistant] If I've got holes in my pie base, the filling will just leak out. I can't use this. But I can't start again. Can I patch that up with a bit of leftover?


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[Assistant] I've got some leftover dough, so I patch up the hole, blind bake it again in the oven, and hope for the best.


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[Assistant] There is a risk when you're blind baking something twice that you're gonna overcook the pastry. But I've got no choice, I need to just go with that.


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[Assistant] I get my tart out of the oven again, check it out and my patch job seems to have worked. I'm happy with it.


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[Assistant] The first layer in the pie is the beautiful sauteed apple. How about them apples? On top of that goes the green apple jelly.


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[Assistant] I put the dome mold into the pie shell so I know exactly where the dome will sit and I work my layers around that. Next I give the caramel layer and once it's nice and thick, vanilla cream on top.


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[Assistant] Once I've completed all the layers in my pie, it goes into the fridge to rest.


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[Assistant] Time is going so fast. The spheres scare me the most.


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[Assistant] To get them set in the moulds and on the plate, that's my biggest pressure point.


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[Assistant] Still, two of the dome moulds to the top of sautéed apples and spoon the green jelly over.


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[Assistant] I'm feeling really flustered and confused. I don't know which dome goes with which. I didn't read the recipe right. I was supposed to fill these up with the apple and then put the jelly on top, but I've just filled them with jelly. So we'll start again.


[User] Please transcribe this text

[Assistant] There's three different sized vanilla cream domes. There's a big one which has a apple jelly dome inside of that one. And then there's a medium dome, and then there's a small dome.


[User] Please transcribe this text

[Assistant] Once my apple jellies are set, I pop them out of the moulds and put one of them into the big dome of the vanilla cream and that'll form the sphere that has the apple jelly on the inside. Get it in the blast chiller and move onto the crumble.


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[Assistant] For the chocolate spray, it's just cocoa butter, chocolate, and some red food colouring, combined in the microwave till melted. That goes into the spray gun, ready to go.


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[Assistant] Good stuff Timmy, come on mate, come on buddy. I run to the spray booth with my spray gun and my crumble top.


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[Assistant] It's super important that I get my domes in the right spot.


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[Assistant] Yeah, that was epic. I never thought I would be able to put up a dish to Kirsten Tibbles. We did it. I'm just amazed in myself. Yeah, I'm really proud of myself.


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[Assistant] My last pressure test, I went home. This was harder.


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[Assistant] Walking my dish into the judges. I'm proud of what I've been able to achieve today with this dish. But I'm starting to question, have I done enough? It looks okay, but it doesn't look the best. I'm relying on my flavours to get me through.


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[Assistant] In terms of uhm, what I'm capable of, but uhm, I did it.


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[Assistant] Get all the elements on the plate today, and it's still standing. It's there, it's holding. I'm proud as punch, yeah.


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[Assistant] My pastry, there's a couple of floors in, a couple of the walls.


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[Assistant] I have my weights and I have my numbers. What I don't have are these Canadian symbols.


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[Assistant] What the hell just happened? You're doing a great job sir, thank you. See, see that's where we have to go. Can you stay with us?


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


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[Assistant] Amy, we gotta go. Anthony's in the water.


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[Assistant] This pin is powerful. You've got one of the best ingredients in the world in the palm of your hands. Show us what you got in round one, and then round two, you are one step closer.


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[Assistant] Nicole, you guys are having moments in MasterChef. We've just had a moment. That's something that we'll never forget.


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[Assistant] Pressure's a beautiful thing, it's a privilege to have that. You gotta contain it, you gotta hold on to it.


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[Assistant] Amazing. Delicious. And for me, yeah, caviar. You've treated that with respect. That beautiful butter sauce. Yum. But for me the most important thing is the cooking of those bugs. They're just perfect.


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[Assistant] Simon, delicious, and it really celebrated the caviar. Matt?


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[Assistant] Right guys, here's how it's gonna work. Tessa, you'll have 75 minutes.


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[Assistant] Phil, to even out the playing field a little. 25.


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[Assistant] Under this cloth behind us are some of the world's best classic flavour pairings. In a moment Tessa we're going to show you what those pairs are. You will choose one that both you and Phil


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[Assistant] Phil, you won't find out what Tess has chosen until it's time for you to cook. As always, we're tasting your dishes in a blind tasting so we won't know who cooked.


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[Assistant] Which dish? Each of us will score your dishes out of ten. Tessa, score higher than Phil. You know, you've been there, you've done it. A third immunity pin is yours. And on top of that, history will be made. No pressure there. Phil?


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[Assistant] Let's get the first dish in, let's get this tasting going, because we're excited.


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[Assistant] It's definitely really beautiful, the nasturtium leaves, uh.


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[Assistant] Yeah, there's just some real confidence in the cooking on this plate.


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[Assistant] We talk about the celebration of the onion here and it's there in light and shade. It's just delicious cooking. I mean...


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[Assistant] Right boys, can I say uhm, there's no doubt about it, today we have seen the best of the best.


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[Assistant] But mate, if there was ever a dish worth travelling for, your dish was incredibly delicious. And we can't wait to get back down to Laura at Point Leo.


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


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


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[Assistant] We got this. We plant potatoes. We plant potatoes. We have a huge garden. We get to do our part for the environment while racing.


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[Assistant] James. Okay, let's do one row at a time, but we'll mark it. We pull out a rope and get some measuring. Pull it.


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[Assistant] A lot of our elders say if you work with the earth, it is really helpful for people's healing because it's living and that life goes into you. If one of these is too close, it's going to mess up the whole thing.


[User] Please transcribe this text

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


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


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


[User] Please transcribe this text

[Assistant] Uhm. Not good. Yeaah. A little humbled.


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[Assistant] Uhm, this is not it. This is definitely not it. Other side of the mountain? We need to go back the other way.


[User] Please transcribe this text

[Assistant] Okay, place your house. Keep on going, boo. 500 meters on the left. Keep on going, boo. Oh, there's a lot of things here. Super, super dope. Have you ever driven a standard? I have. Right, though. It'll totally help. Alright, let's do this. I'm revel stoked to do dirt biking.


[User] Please transcribe this text

[Assistant] Yeah, you give me some? Joe and Lauren just arrived. The pressure turns all the way up. You gotta complete this challenge. But the time is ticking. So this is meeting up with this one? This guy? Okay. I'm wondering if that will fit. Okay, got it.


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


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[Assistant] Unit 10. Yard. Yard. Yard sale. Yard sale. Suite. Suite. Memory. Memory. Scent. Scent. Toy. Toy. Bear. Bear. Maker.


[User] Please transcribe this text

[Assistant] maker, breadmaker, breadmaker, scarf, scarf, soft, soft, soft toy, soft toy, check, check,


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[Assistant] To be honest. While. Truthful. Hometown.


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[Assistant] Nowadays Search Among Crayon Shame Regard Count


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[Assistant] Century According to Opposite Especially Childhood Consider Close to Hold


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[Assistant] Today we're wearing skirts to honor the thousands of unreported, missing and murdered indigenous women. For our people, women are the center of communities. And so when a woman goes missing, the entire community suffers. As a man, I feel it's my duty to represent them and honor them. And what better way than to wear like an awesome skirt? Yeah.


[User] Please transcribe this text

[Assistant] This is the bridge. Let's take this one. Yeah. The funicular's here, let's get in it.


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[Assistant] He could be anywhere, this place is like, is this him? Oh no, that's Kelly Osmore.


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[Assistant] Each team prepares one course. Now guys, listen up. Your kitchens are set up at stops on the Q train route. Wow. That's cool.


[User] Please transcribe this text

[Assistant] Yep. You load your food on, and off you go.


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[Assistant] What you'll be doing on the train is very simple, plating up the food.


[User] Please transcribe this text

[Assistant] And serving it before it gets to the next stop. Cool. That's awesome.


[User] Please transcribe this text

[Assistant] Today's a day where organisation is paramount. The train will not wait. Miss the train? And then you will miss service.


[User] Please transcribe this text

[Assistant] First up, you gotta look at them and go, okay, what's nice about these?


[User] Please transcribe this text

[Assistant] We can do both, can't we? Guys, I love the planning. Yeah. You've had 10 minutes. Yeah. Yet this train will leave in an hour and 50 minutes, okay? Yeah. Right? You need to start cooking, right?


[User] Please transcribe this text

[Assistant] It's Gary and Matt, man. Just load it with butter. They love it. Anushka, what are you on to?


[User] Please transcribe this text

[Assistant] So when I get back, I want to see a plate up. Everything needs to be ready to go, to go onto the train. Meaning, everything in bowls ready for service. Come on guys.


[User] Please transcribe this text

[Assistant] You got a cracking dish. I'm very excited by it. But, there's a lot going on, isn't there?


[User] Please transcribe this text

[Assistant] Yum. You like it? I think it tastes really good. It presents really well. Yep. Jeez, you guys are messy, aren't you? Huh? Anushka?


[User] Please transcribe this text

[Assistant] Yes, George? Start traying everything up, start cleaning down Anushka. Sorry, George. It's like an absolute train wreck, that bench.


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[Assistant] I mean, it doesn't need to be massive, it's four quarters, but it's probably just...


[User] Please transcribe this text

[Assistant] I have a severe hearing impairment. I'm almost deaf. I'm wearing hearing aids. I'm concerned about the singing part of the challenge. We just gotta be positive, like, we can do this.


[User] Please transcribe this text

[Assistant] It doesn't look too difficult, the dance steps. It's more about getting the lyrics down past me. Two of my kids have hearing disabilities. My youngest is completely deaf and I have an older daughter that has hearing aids. In this challenge, I hope that I inspire my kids that whatever dreams you have to go after them. And I found a stumella.


[User] Please transcribe this text

[Assistant] Wanna go upstairs? The moms. There's a book. Just a minute, there's Olympic stuff in here. Thank you, we're 2010. Gonna find him, I know it, I know it, we're gonna find him.


[User] Please transcribe this text

[Assistant] Someone decided to one-way us, and I just feel like someone just stabbed us in the back.


[User] Please transcribe this text

[Assistant] What have we got? I absolutely love vegetables. I love the idea of having a vegetable and trying to do quite a few different things with it. So I'm hoping I get a really versatile vegetable today.


[User] Please transcribe this text

[Assistant] I am so happy with zucchini, they are one of my favourite vegetables.


[User] Please transcribe this text

[Assistant] Today's dish is going to consist of two different purees, one using the skin of the zucchini and one using the centre of the zucchini. So I get them cooking with some garlic, some leeks and some onions and get all of that moisture out of them.


[User] Please transcribe this text

[Assistant] I want to get it slightly caramelised to bring out the flavour. Yeah, these purees are nearly done so I'm just gonna blitz them and taste them and stuff. And I'm gonna add salt and pepper, I'm gonna add butter, I'm going to add cream. Just need to make sure that they're silky smooth.


[User] Please transcribe this text

[Assistant] I think they're really important part of this dish.


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[Assistant] Is there something else we can get on the plate? Uhm, quickly Nicole.


[User] Please transcribe this text

[Assistant] I'm gonna quickly get some like little zucchini fondants cooking.


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[Assistant] I'm gonna tell you the truth about what happened yesterday. Tell me. There was a moment where you guys took a penalty. Everyone was like, we could get them out right now. You admit it? Oh my god, let's get them out. Everyone worked fast. For sure, for sure.


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[Assistant] Oh my god, I'm so glad we have an experienced driver. Yeaah. That's where we're going. We're the first team!


[User] Please transcribe this text

[Assistant] I'm feeling pretty nervous. It's just scary. I'm also kind of excited to see this. This is, I feel this is a privilege.


[User] Please transcribe this text

[Assistant] We're putting up a ventilation curtain, which helps to keep some of the salt from this conveyor belt.


[User] Please transcribe this text

[Assistant] Away from the cleaner air. As long as it's straight in front of it with an overlap.


[User] Please transcribe this text

[Assistant] There's a special technique of how you have to fold the plastic. You have to make sure that you're anchoring it at a proper distance, weighted at the bottom. Sweet. I just had to do this in our house because we're renovating our formal living room.


[User] Please transcribe this text

[Assistant] Great. We just gotta shovel salt on top. Good job. Hurry.


[User] Please transcribe this text

[Assistant] Thank you! That's so cool! I wouldn't be here without my family. They accept me for who I am. They accept Anthony. Our moms were our flower girls for our wedding. Not all queer people have the support of their family. Beyond accepting us, they're proud of us. To have support and love, there's nothing that can replace that.


[User] Please transcribe this text

[Assistant] For walking in circles, we have to find four different ears of corn.


[User] Please transcribe this text

[Assistant] The maze's complicated passageways are really narrow. So easy to get lost. I don't know which way we've gone. We never went this way. I don't think it's gonna be that way. Oh, it has to be that way.


[User] Please transcribe this text

[Assistant] We're at the front of the pack, headed to play lacrosse, and I feel pretty confident about it. It's indigenous sport. Like, that's in our blood. I see the flag.


[User] Please transcribe this text

[Assistant] Hands up like so, like that. I've played hockey and baseball before. I feel like there's some transferable skills that can go on here. I play like left with hockey, but right with, right, like, writing. Get it and try it. Okay, I'll just try.


[User] Please transcribe this text

[Assistant] Come on, you can do this. Do you want me to? He thinks I didn't play sports, but I played sports. What is a sport?


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[Assistant] Yes! Look, Miwotsun! Ah, it's the Miwotsun trail. Miwotsun Mascano, that means a good path. And we're gonna go have a good path.


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[Assistant] First place is amazing. First place feels like I'm a queen. And there's my crown.


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[Assistant] This is an intense raise, but I think at the end of the day it's about being proud of who you are.


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[Assistant] 33-year-old Brit, Ed, has walked 4,000 kilometres in 400 days across Peru.


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[Assistant] Ed is filming everything himself. There are no camera crews.


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[Assistant] Ed will need all the luck and determination he can muster to follow in the tradition of his hero, David Livingstone, the Scottish jungle explorer of the 1800s.


[User] Please transcribe this text

[Assistant] Now he's in Brazil and has over 3,000 kilometers to go.


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[Assistant] The first section is a bleak 12 month jungle march from Tabatinga to Manaus, where the two biggest tributaries meet.


[User] Please transcribe this text

[Assistant] Then they plan to follow the river another 2,000 kilometres to the Atlantic Ocean.


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[Assistant] Ed starts this section of his walk at the Brazilian border. He'll walk with Sam Dyson, a 32 year old Brit who he's arranged to meet on the track.


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[Assistant] They had to walk 500 kilometers to Porto Seguero, the last town printed on their map.


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[Assistant] If it's not treated properly, it'll have to be amputated. Otherwise it could become fatal.


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[Assistant] With his feet so sore and swollen, he's forced to remove his boots.


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[Assistant] So Ed and Cho must head straight into the jungle and walk inland for 730 kilometers until they reach the town of Kowari.


[User] Please transcribe this text

[Assistant] But disorientation and starvation are only weeks away.


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[Assistant] They have no local guides, and without the river or any paths to guide them, they are simply following a compass bearing east, cutting a path as they walk.


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[Assistant] They must navigate over 730 kilometers of this terrain before they rejoin the Rio Amazonas at the town of Coari.


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[Assistant] Their main source of carbohydrate is ferrine, manioc root, which has been roasted and dried into a powder.


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[Assistant] It's a staple amongst native Indians and a perfect lightweight supply of energy on long distance tracks.


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[Assistant] Even then, their supply of farine runs short after one week.


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[Assistant] After another three days, Encho are now over 70 kilometres from the safety of the river.


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[Assistant] Another two days walk and the forest floor has dried up completely.


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[Assistant] The water is stagnant and swarming with microbes.


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[Assistant] Ed insists they keep going. But before the day is out, Cho collapses, exhausted.


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[Assistant] The few calories that Joe can eat don't stay down for long.


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[Assistant] All Ed has to offer Cho are three ibuprofen pills.


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[Assistant] The spilled farine was the last ed in show had left.


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[Assistant] The fresh meal restores Cho's health, and after a day of rest, he's fighting fit.


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[Assistant] The last catch is a young caiman who drowned in the net.


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[Assistant] The pair are now living almost entirely off the land, and Cho's health is fully restored.


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[Assistant] After 91 days and 549 kilometers walking through virgin jungle, they hit what seems to be a road.


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[Assistant] The road is in fact a petrochemical pipeline which carries fuel through the remote forest towards their destination, Kowari.


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[Assistant] Ed has been walking for over 4,700 kilometers from the Pacific coast of Peru, north into Brazil, then east across the vast tract of unbroken jungle in the Amazon basin.


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[Assistant] But without antibiotics, he now risks a serious infection.


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[Assistant] But despite the doctor's confidence, Ed tests positive for cutaneous leishomoniasis, a flesh-eating disease.


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[Assistant] It's Ed's second Christmas away. The rain is pouring, but the season of goodwill helps lift his depression.


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[Assistant] His friendship with Cho is stronger than it's ever been.


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[Assistant] Ed's thoughts also turn to his dad, who died ten years ago.


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[Assistant] By February, Ed and Cho have outrun the worst of the flooding and have reached the city of Manaus.


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[Assistant] Ed has followed the river for 4,000 kilometres, from when it started life as a tiny trickle.


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[Assistant] They need to cross the river to higher, firmer ground before continuing on foot east towards the Atlantic coast.


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[Assistant] Ed and Cho are treated to one of nature's most incredible displays.


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[Assistant] The meeting of the waters. When two different rivers meet, but don't mix.


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[Assistant] The Rio Salamoas is the cloudy brown river. It runs quickly, picking up a lot of sediment. The Rio Negro is the black river.


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[Assistant] It's clear because it runs slower, carrying much less sediment.


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[Assistant] Because of their different densities, velocity and temperature, the two rivers flow side by side for six miles before they finally fuse together and form the Rio Amazonas.


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[Assistant] Industrialization has brought wealth to this part of the Amazon, but at a cost.


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[Assistant] The deforestation that Edcourt glimpses of in the jungle is now big business.


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[Assistant] But the jungle has one more gift for Ed before he makes it out. Botflies are nature at its most devious.


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[Assistant] These tiny hairy flies lay their eggs under the skin of any warm-blooded mammal. Their larvae then live as parasites within the body.


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[Assistant] Ahead, after two and a half years, Ed's body finally breaks down and the mission hangs in the balance.


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[Assistant] If they make it, Ed will be the first person to complete this 7000km journey on foot.


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[Assistant] This will be the end of Ed's epic journey to walk the Amazon.


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[Assistant] They are now covering up to 40 kilometres per day on foot. Ed gives himself a final deadline.


[User] Please transcribe this text

[Assistant] Ed, used to dead reckoning across open country, decides to take a shortcut.


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[Assistant] After two days battling through razor grass and scrub, they travel only 10 kilometers.


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[Assistant] After another two days in the scrub, they finally break back onto the road.


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[Assistant] After 860 days of walking, Ed has entered the record books.


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[Assistant] While the great and the good of British exploration, who once honoured Ed's hero David Livingston, wants to know how on earth did


[User] Please transcribe this text

[Assistant] Because water does not like to be alone. It wants somebody's company. Nah.


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[Assistant] When I was last eliminated, I was lucky enough to get that comeback cook and get my way back in the competition. But if I go home now, there's no second chances. I'll be going home.


[User] Please transcribe this text

[Assistant] MasterChef Time Auction, it's something that I've always loved in previous season, so I know it's coming.


[User] Please transcribe this text

[Assistant] Pork belly. Here we go. I'm pretty familiar with pork belly. I cook it a lot at home. And my audition dish was pork belly. So if I got that today, I'd be confident in putting up a great dish.


[User] Please transcribe this text

[Assistant] Now the big question you ask yourself is, do you spend up big on time and get ingredients that you really want? Or do you cut your losses and work with something else but have as much time as you can?


[User] Please transcribe this text

[Assistant] 25. But I want that pork belly, so I'm gonna go for it.


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[Assistant] Well done. But there's two categories still to go. And with pork belly it needs a while to cook, so I'm a bit restricted in how much I can bit to make sure I leave myself with enough time.


[User] Please transcribe this text

[Assistant] The citrus comes up and there's lots in that box that'll go with the pork belly. Tim, Tessa, it's between the two of you. But I need to make sure I've got enough time to get that pork belly cooked.


[User] Please transcribe this text

[Assistant] I know Tess is after it, so I'm gonna leave that one alone. I'm out.


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[Assistant] I'm gonna let her have it. Otherwise, I don't think I'm gonna have enough time to get it all done.


[User] Please transcribe this text

[Assistant] Yeah, that's not bad. I had to spend up big on my pork belly, so I'm happy.


[User] Please transcribe this text

[Assistant] I know honey and pork go well together and I might be able to work with that.


[User] Please transcribe this text

[Assistant] The ingredients that I'm cooking with are the pork belly, the nightshades and the spreads.


[User] Please transcribe this text

[Assistant] I'm doing crispy pork belly in the oven and ribs in the pressure cooker. You need to get it in soon. Yeah, absolutely. It's all gonna need a fair bit of time. So this needs to get done ASAP.


[User] Please transcribe this text

[Assistant] With the ribs, I add some honey, some of Maggie B's beautiful fig jam, and some marmalade.


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[Assistant] And I'm putting a little bit of Vegemite in because that adds some nice umami to the dish.


[User] Please transcribe this text

[Assistant] So for the pork belly, I cut off a nice portion, salt and oil it.


[User] Please transcribe this text

[Assistant] Get it into the hot oven to get that crackle started. The perfect pork belly should be crispy on top, have that nice crackle, and the meat should still be nice and juicy.


[User] Please transcribe this text

[Assistant] And then I need to work out what I can do with the night shades, just how to use them and what I want to put on the plate.


[User] Please transcribe this text

[Assistant] Today, I'm doing pork two ways. I've got crispy pork belly.


[User] Please transcribe this text

[Assistant] And my glazed pork ribs, they're done in the pressure cooker. They're smelling great. I need to get them charring on the hibachi grill.


[User] Please transcribe this text

[Assistant] My pork's cooked, but it hasn't crackled up, so I've got the grill on.


[User] Please transcribe this text

[Assistant] The perfect pork belly should be crispy on top, have that nice crackle. So I get it under a hot grill to try and just crackle up the top. It's super important to get this right.


[User] Please transcribe this text

[Assistant] My glazed pork ribs are smelling great and they're nice and sticky and beautiful.


[User] Please transcribe this text

[Assistant] Time to check on the pork belly. I've got the grill on as high as it goes, just trying to get that perfect crackle.


[User] Please transcribe this text

[Assistant] I pride myself on being able to cook pork perfectly. So if that sent me home today, I'd be shattered.


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[Assistant] Walking my plate up to the judges, I don't think I've ever been so nervous in this competition. Gentlemen. If it's not good enough, I'm going home.


[User] Please transcribe this text

[Assistant] Today I've made crispy pork belly with glazed pork rib.


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[Assistant] Those guys sitting out there, they're my mates, and like, it is hard, but I don't wanna see anyone go home, but I don't wanna go home.


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[Assistant] It's right there. This way. Fourth floor. Okay, cool.


[User] Please transcribe this text

[Assistant] The ingredient I used was an acid myrtle and I cooked lamb loin with an acid myrtle and tamarind sauce.


[User] Please transcribe this text

[Assistant] My first job out of college was as an academic researcher at one of the largest juvenile detention centers in the country.


[User] Please transcribe this text

[Assistant] And every day I would drive to this building on the west side of Chicago, go through the security checkpoint and walk down these brown brick hallways as I made my way down to the basement to observe the intake process.


[User] Please transcribe this text

[Assistant] The kids coming in were about 10 to 16 years old, usually always black and brown, most likely from the same impoverished south and west sides of Chicago. They should have been in fifth to tenth grade, but instead they were here for weeks on end, awaiting trial for various crimes.


[User] Please transcribe this text

[Assistant] And as I sat there on the other side of the glass from them, idealistic with a college degree, I wondered to myself, why didn't schools do something more to prevent this from happening?


[User] Please transcribe this text

[Assistant] It's been about 10 years since then. I still think about how some kids get tracked towards college and others towards detention. Uh, but I no longer think about schools' abilities to solve these things. You see, I've learned that so much of this problem is systemic that often our school system


[User] Please transcribe this text

[Assistant] I truly do believe though that kids can achieve great things despite the odds against them. And in fact, my own research shows that.


[User] Please transcribe this text

[Assistant] But if we're serious about helping more kids from across the board to achieve and make it in this world, we're going to have to realize that our gaps in student outcomes are not so much about achievement as much as they are about opportunity.


[User] Please transcribe this text

[Assistant] A 2019 EdBuild report showed that majority white districts receive about 23 billion dollars more in annual funding than non-white districts, even though they serve about the same number of students.


[User] Please transcribe this text

[Assistant] Here in New York, those are also the schools most likely to serve the one in ten elementary school students who will most likely have to sleep in a homeless shelter tonight.


[User] Please transcribe this text

[Assistant] But sometimes, places are misplacing the blame back on them.


[User] Please transcribe this text

[Assistant] In Atlanta, we saw that teachers felt desperate enough to have to help their students cheat on standardized tests that would impact their funding. Eight of them went to jail for that in 2015, with some sentences as high as 20 years, which is more than what many states give for second-degree murder.


[User] Please transcribe this text

[Assistant] The thing is though, in places like Tulsa, teacher's pay has been so bad that these people have had to go to food pantries or soup kitchens just to feed themselves.


[User] Please transcribe this text

[Assistant] The same system will criminalize a parent who will use a relative's address to send their child to a better school. But for who knows how long, authorities have turned a blind eye to those who can bribe their way onto the most elite and beautiful college campuses.


[User] Please transcribe this text

[Assistant] And a lot of this feels pretty heavy to be saying and maybe to be hearing. And since there's nothing quite like economics talk to lighten the mood, uh, that's right, right? Uh, let me tell you about some of the costs when we fail to tap into our students' potential.


[User] Please transcribe this text

[Assistant] A McKinsey study showed that if in 1998, we could have closed our long-standing student achievement gaps between students of different ethnic backgrounds or students of, uh, different income levels, by 2008, our GDP, our untapped economic gains, could have gone up by more than 500 billion dollars.


[User] Please transcribe this text

[Assistant] But beyond economics, numbers and figures, I think there's a simpler reason that this matters, a simpler reason for fixing our system. It's that in a true democracy, like the one we pride ourselves on having, and sometimes rightfully so,


[User] Please transcribe this text

[Assistant] A child's future should not be predetermined by the circumstances of their birth.


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[Assistant] A public education system should not create a wider bottom and more narrow top.


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[Assistant] Some of us can sometimes think that these things aren't that close to home, but they are if we broaden our view. Because a leaky faucet in our kitchen, broken radiator in our hallway,


[User] Please transcribe this text

[Assistant] Those parts of the house that we always say we're gonna get to next week, they're devaluing our whole property.


[User] Please transcribe this text

[Assistant] Or the charter school movement to solve our problems. Why don't we take a deeper look at public education, try to take more pride in it, and maybe use it to solve some of our social problems. Why don't we try to reclaim the promise of public education and remember that it's our greatest collective responsibility.


[User] Please transcribe this text

[Assistant] Luckily, some of our communities are doing just that. The huge teacher strikes in the spring of 2019 in Denver and LA, they were successful because of community support for things like smaller class sizes and getting things into schools like more counselors in addition to teacher pay.


[User] Please transcribe this text

[Assistant] And sometimes for the student, innovation is just daring to implement common sense.


[User] Please transcribe this text

[Assistant] In Baltimore a few years ago, they enacted a free breakfast and lunch program, taking away the stigma of poverty and hunger for some students, but increasing achievement and attendance for many others.


[User] Please transcribe this text

[Assistant] And in Memphis, the university is recruiting local, passionate high school students and giving them scholarships to go teach in the inner city without the burden of college debt.


[User] Please transcribe this text

[Assistant] And north of here in the Bronx, I recently researched these partnerships being built between high schools, community colleges and local businesses who are creating internships in finance, healthcare and technology for students without silver spoon connections to gain important skills and contribute to the communities that they come from.


[User] Please transcribe this text

[Assistant] So today I don't necessarily have the same questions about education that I did when I was an idealistic, perhaps naive college grad working in a detention center basement. It's not


[User] Please transcribe this text

[Assistant] Can schools save more of our students? Because I think we have the answer to that, and it's yes they can, if we save our schools first.


[User] Please transcribe this text

[Assistant] And I'm saying that as someone who doesn't have kids yet, but wants to worry a little bit less about the future when I do.


[User] Please transcribe this text

[Assistant] Cultivating as much talent as possible, getting as many girls as we can from all over into science and engineering, and as many boys as we can into teaching. Those are investments for our future.


[User] Please transcribe this text

[Assistant] Our students are like our most valuable resource. And when you put it that way, our teachers are like our modern-day diamond and gold miners hoping to help make them shine. Let's contribute our voices.


[User] Please transcribe this text

[Assistant] I have no idea how to get out of this, ugh, hurdle. We're second in the pack, baby. This is wild.


[User] Please transcribe this text

[Assistant] We worked really well and we pushed each other and supported each other. So no regrets. No regrets.


[User] Please transcribe this text

[Assistant] The Canadian symbol could be like, you know, a beaver, a maple leaf.


[User] Please transcribe this text

[Assistant] The bottom layer, there is unsalted butter, sugar, cocoa, beaten egg, graham waff wafer crumbs, finely chopped almonds, and coconut.


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[Assistant] We can do this. Let's line them up and then we can put them into where they fit. Let's just go in order.


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[Assistant] Dave wants to work with me, which I find funny. We haven't really had a lot of communication this entire race.


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[Assistant] Dave copied my work, but we still made it first. So cheating doesn't get you ahead.


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[Assistant] I hope they go bite some. Like right in the ass.


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[Assistant] Melanin absorbs the ultraviolet radiation, thus protecting us and in due course darkening the skin.


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[Assistant] However, in some people, this melanin is not produced evenly.


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[Assistant] This means some parts of their skin produce more melanin as compared to other. Thus creating small dark patches on their skin called freckles.


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[Assistant] I guess we don't have to protect him anymore. Goodbye, Wukong!


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[Assistant] After the other. We're gonna take a penalty. Allowing Sarah and Sam to finally sprint to the top of the podium.


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[Assistant] Today, this charming harbor city will act as the sixth starting point as six teams fight to stay in the race.


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[Assistant] Teams will now race from the Pacific Coast to the Prairie Province of Saskatchewan.


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[Assistant] It's here at the Canadian Light Source that researchers from around the world study science of health, agriculture and the environment. This football field-sized technological instrument, the only one of its kind in the country, contains a synchrotron that shines a light a million times brighter than that of the sun. It's here, teens will find their next clue. Awesome.


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[Assistant] Hot ash is one of Saskatchewan's major exports and a natural earth fertilizer that allows people around the world to grow food and feed our families every day. After teams suit up in full mining gear, they'll travel one kilometer below the earth's surface.


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[Assistant] Where they'll have to hang this plastic ventilation curtain in a straight line to ensure proper airflow for the safety of the miners.


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[Assistant] In this detour, teams will have a chance to call out or search and scour for their next clue. It's their choice. Dance in a square or walk in a circle. Dance in a square requires teams to find the Howling Coyote Saloon.


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[Assistant] Walk in circles will have teams completely turned around as they search through the tight walls of this barn board maze. And did I mention, it's massive!


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[Assistant] Here, raisers must find and collect four different types of cobs of corn hidden in this complicated barn board maze. If they manage to find their way out of the maze, they'll need to trade their new found corn for their next clue. Let's just do the maze.


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[Assistant] Here, teams will hit the field and join members of the Saskatchewan Rush as they test their skills playing Canada's National Summertime Sport. La Crosse!


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[Assistant] One racer must pass the ball to their teammate, who must catch it.


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[Assistant] Sarah? Sam? You're team number two.


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[Assistant] You know what is interesting about Saskatchewan? In the land of the living skies, lightning does strike twice.


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[Assistant] Walking through the tunnel at Optus Stadium. I feel like a footy player running onto the field, ready for battle.


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[Assistant] Um, I'm making a goat's cheese gnocchi here at the moment with some of this beautiful goat's cheese. Okay. So when you say gnocchi, you're... I'm making a choux pastry base. Right.


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[Assistant] I've made this type a couple of times and it's turned out really, really nicely. So it's a tried and tested recipe? Yeah! My wife really enjoys it so I'm just hoping that you guys do as well. I'm excited by that.


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[Assistant] Coming into this competition, my dream was to open a toasty food truck.


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[Assistant] That's still going to be a reality for me, but I think as the competition's gone on, I'm really refining ideas and growing a new appreciation for local ingredients, which is something that I really want to use in my toasties. My food truck will happen no matter what, but thinking more broadly, yeah, the world's my oyster.


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[Assistant] Knocky mixer's done, pumpkin's in the oven, time to start thinking about this beautiful lamb.


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[Assistant] Normally at home, I would just cook it on the bone and just serve it on the plate, nice and rustic style, but this is top seven. I've got to try and master chef things up a little bit. So I decided to remove the lamb from the bone and tie it with cooking string till it holds in a nice little round. That'll just give it a bit more pizzazz.


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[Assistant] I marinated in some of the chilli, mandarin zest, and just try and ram as much flavour in as I can.


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[Assistant] The gnocchi are looking good, they're nice and golden. It's exactly how I wanted it cooked. I couldn't be happier.


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[Assistant] Obviously the lamb needs to be nice and pink and cooked well.


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[Assistant] I'm happy. It's what I had envisioned in my head. I just hope I'm up there.


[User] Please transcribe this text

[Assistant] I'm happy with how my dish looks on the plate, but uhm, I'm really worried about this lamb because I won't know if it's perfectly cooked until the judge has cut into it.


[User] Please transcribe this text

[Assistant] The dishes, grilled lamb, goat's cheese gnocchi, goat's cheese mousse, and roast pumpkin.


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[Assistant] Such beautiful ingredients. I've chosen to use the beautiful scallops today. They just look so amazing. And I'm gonna pair it with apple as well as pork.


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[Assistant] We're gonna do seed scallops, an apple puree, pork crackle, some earl grey infused grapes, and some shallot dust.


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[Assistant] I'm doing scallops and pork, so I've got


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[Assistant] And have that on the dish and I'm thinking of pairing it with some Earl Grey infused raisins for sweetness. And do some shallot dust and some fresh herbs. Keep it nice and fresh but elegant at the same time. Okay.


[User] Please transcribe this text

[Assistant] So I'm rethinking my idea for the dish. I'm gonna really just focus on three things and do them perfectly. I need to make sure my pork crackles nice and crispy.


[User] Please transcribe this text

[Assistant] I need to get my scallops cooked perfectly. And then this puree needs a real apple flavour. So I'm gonna add some seasoning with some apples in a pan.


[User] Please transcribe this text

[Assistant] Get them fried up just to enhance the apple flavour into the puree.


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[Assistant] I've considered what the judges have said. I've pared things back to focus on three things.


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[Assistant] My pork crackle's done. It's beautiful and crispy. I can't wait to hear the judges crunching on it.


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[Assistant] My apple puree definitely has that strong, robust apple flavour.


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[Assistant] Now I need to turn my attention to these beautiful scallops.


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[Assistant] To cook the perfect scallop, they need to be cooked very, very briefly.


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[Assistant] My elements are done. I've gotta try and get everything on the plate and make it look beautiful.


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[Assistant] I sprinkle my pork crackle, get on some of the fresh apple slices. I want to show the judges that I'm working really hard on trying to get a bit more finesse with my plating.


[User] Please transcribe this text

[Assistant] I couldn't be happier now. I mean, it's probably the most beautiful dish that I've managed to put up so far in this competition. I'm over the moon. I can't wait for him to try it. I'm excited. I just want to do a few laps of the oval.


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[Assistant] Hearing the judges' feedback, I'm tickled pink to be honest. The judges look really stoked with my development in this competition and...


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[Assistant] You are the first contestant through to finals week. Congratulations.


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[Assistant] Right in the heart of the Swan Valley and only 25 minutes from Perth's central business district. It is beautiful and I think the perfect time of the year. It just feels gorgeous here, doesn't it? Beautiful.


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[Assistant] And we're loving the smiles on your faces and you should be smiling because...


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[Assistant] One of you is about to earn their place in finals week. Imagine that.


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[Assistant] Come on, chuck your stuff on the bench. You got 60 minutes, and your time starts now.


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[Assistant] Well, what a great cook. I think you've done brilliantly well. We need to bring you out to beautiful locations more often when we get this kind of food. Shall we taste? First up, panoushka.


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[Assistant] I'm actually thinking that myself. I think the biscuits look great. Maybe not enough biscuit. We shall see. What was your hero ingredient?


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[Assistant] I think it's a really good dish, I think there's some lovely elements on there, it's texture, it's crunchy, you know, there's a little flecks of thyme, the figs are delicious, and I love the flavour of the blue cheese mousse.


[User] Please transcribe this text

[Assistant] Chocolate tart and that beautiful complex candy flavour, the bubblegum flavour of the fujoah is just an absolutely brilliant combination.


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[Assistant] There's some good flavours in there, the pudding's almost got a marzipan kind of texture, it's quite sticky. The only problem is, is because you've used almonds across everything, and in much the same way, it's all in the same flavour plane. It just needs refinement.


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[Assistant] The last dish we'd like to taste belongs to Nicole. Up you come.


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[Assistant] The texture and the different notes of honey are kind of like a nice little wave, bobbing up and down on this lovely little kind of caramel journey. It's beautiful. And the parfait, that's a, that is a beautiful texture. That is so smooth. Nice.


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[Assistant] I think they're both very clever. I think they could sit beautifully on any restaurant table. I think you know my favourite. It's Tessa, for sure.


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[Assistant] That just seems like a real mishmash of things going on. I know you're saying an Australian, but what flavour do you want?


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[Assistant] Right. We know you want to be in finals week. Fingers crossed. We'll see you in the tasting room very soon. Good luck.


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[Assistant] That challenge was down to the wire. The last second, they were so intense. Uh, and a lot at stake.


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[Assistant] What she was saying there was we were just getting in the way and throwing our two Bobsworths in and typical Tessa style, she's going, I've got a good idea, leave me alone.


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[Assistant] We like it when you do that. You stick to your guns. So you've stuck to your guns, you've made what you wanted to make, right?


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[Assistant] You know what? It has to be about what's on the plate. There's one really good thing. That's the fish. But in that broth...


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[Assistant] I love the fact that Tess has got a stubborn head on those shoulders. It is what is going to make her successful going forward.


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[Assistant] But the problem is what we were really genuinely trying to coax her into doing was having some clarity with that broth. Because you get all these odd competing flavours. Lot of steak. Should we go and tell them? Let's do it.


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[Assistant] What a great day. Fantastic food. Nicole?


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[Assistant] The classic combination of leeks and fish was delicious. Tessa? The fish was amazing, prepared beautifully, cooked beautifully. But, unfortunately, the broth was just not that delicious.


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[Assistant] Swan Valley is Western Australia's oldest wine making region and on the back of that wine business and its proximity to the CBD, this area has become a kind of thriving little gourmet hub, a great place to come for the day. There are delis, celladors, all sorts of specialist food retailers here. The ingredients you can find here are fantastic. See those cars over there?


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[Assistant] Choose a car, pick anyone at random, punch in the address into the sat nav, and off you go on a road trip around the beautiful Swan Valley.


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[Assistant] When you arrive at your destination, choose an ingredient.


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[Assistant] That you want to bring back and use as the hero of your dish.


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[Assistant] Everything that capers around the flavour of blue cheese, the fragrance of the thyme, the caramelised fig really brings out the pungency of the blue cheese. I love those combinations of flavours, they're really one of those great dishes where every mouthful is slightly different, but absolutely delicious dish.


[User] Please transcribe this text

[Assistant] Everything is so light in that tart. But the other thing is your sorbet, it's super fragrant, that fruitiness.


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[Assistant] Accentuates the fruitiness of the chocolate, and Gary's just put on 30 kilos.


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[Assistant] Great stuff about the dishes. You talk about the almonds in different ways. Those very toasty almonds against that almond ice cream is just wonderful. The almond ice cream has a beautiful texture.


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[Assistant] Cracking, cracking. The macadamia, they bring some creaminess. That lovely toasty feel with a little bit of salt on it. That just pops everything.


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[Assistant] For me, I mean I thought it was going to be Tessa and Nushka, but you're absolutely right. No, the two best dishes are Tessa and Nicole, for sure.


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[Assistant] Hard luck Anushka. Close, but gee that is smashing. Come forward.


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[Assistant] So, we're going to debate which one of you, Tess and Nicole, gets the advantage going into the next round.


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[Assistant] Now we're going to debate which one of you, Tester Nicole, gets the advantage.


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[Assistant] But I thought their comment with the picture was absolutely brilliant and fresh and original and just... ah.


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[Assistant] So, you got one pizzeria, one which is a pretty one. Fantastic.


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[Assistant] That has to be the favourite. She had the advantage of picking the core ingredient. But I don't think it's worked out that way. I think she might have got herself into a little bit of trouble there, George.


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[Assistant] That sauce is so aggressively sour and it makes the garlic taste so toasty and sweet. Brings out the sweetness from both the leek puree and also in the braised leek. It's a really delicious plate of food.


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[Assistant] The fish is cooked well. I mean, just spot on. And with that crispy skin, delicious.


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[Assistant] And now just watch which of these remaining six will also make it there with you. The rest of you still got to earn your place in the finals week. So head back to the hotel. Pack your bags. We're heading tomorrow.


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[Assistant] The team that does the best job is in to finals week.


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[Assistant] Okay. No, forward more? Yeah, that's straight, isn't it? Luckily, my lovely boyfriend is super smart and he'll get me through this. God, I'm sweating. Another one?


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[Assistant] Uuuh. We're just not getting the end of it.


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[Assistant] You're a good dancer. You're a good dancer. Maze or dance, gonna be a detour. Walk in circles?


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[Assistant] Baby, you know how to follow me? Always right. There's only one way through this, right? This can't be so bad. Just follow me. I'm a little muskrat on a mission.


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[Assistant] Okay, slow down and wave for me, please. Okay, yeaah, this is it. Let's go. You lead the way. Run, run, run, run, run. We have four, so we're just gonna find this exit.


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[Assistant] I have a severe hearing impairment, so I can hear the voices, but I cannot decipher the words. So I have to learn this dance by memory. Hand here, da-da-da-da, okay. Think, okay.


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[Assistant] Today wasn't our strongest day. We'll wipe today off and keep on going.


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[Assistant] There are friends and it's my instinct to, I don't know, help. It came out of me even before I had a thought about it. I'm sorry, I'm sorry.


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[Assistant] I struggle to dissociate from game time and friendship time. It was a silly move. I shouldn't have done it. Right there, right there, right there. Let's jump out. Oh gosh. I could have put us in last place.


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[Assistant] I'm happy that we could help our friends, but I do think it's important that I communicate with my partner first and foremost, so I will be better at that.


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[Assistant] It's definitely crazy to be here as runners and athletes. Like, we know the dedication it must have taken to run a marathon a day.


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[Assistant] So let's go all the way right and zoom in. Is that zooming? Yep. Keep going though.


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[Assistant] So Sam and I have had ups and downs in our communication skills, especially after what went on at the ROM where I didn't communicate with Sam. I've made a point to make sure that we exercise these communication skills. We're going to rotate left.


[User] Please transcribe this text

[Assistant] Okay, go straight, just a little bit, I see a moose. I know, if we keep up the communication that we've been doing, we can get out of here quickly. Yep, good G. It's G5. G5. Can we get a check please?


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[Assistant] I do a lot of mentorship work with an organization called Classroom Champions. My goal on the Amazing Race Canada is to show these kids that I'm somebody who's gonna take on challenges head on.


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[Assistant] Right now I'm terrified. You wanna just triple check that one more time? Is that good? Good for now.


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[Assistant] I'm thinking of so many things. I do a prayer. I think of my mom. I think of my classroom champs.


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[Assistant] My classroom champions. I was thinking of those kids. No matter what, continue to persevere.


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[Assistant] Ah, again, ah. They wrote again that they're first. Oh my god, they put sad faces for the rest of us. I just like corrected the negativity and put on happy faces.


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[Assistant] We're the final five. There's two legs away from the final and we need to stay on top.


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[Assistant] If we hit the middle of the target, we get five points. The next ring, we get three points. And then one point for the last one.


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[Assistant] Oh, they're like little tiny moose. Okay, moosey, moosey, moosey.


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[Assistant] So go, uh, 10 meters. If I'm turning... The camera will turn. Okay. So go towards the white markers, go towards that area. I don't know where that is, so you have to tell me where that is. Go towards the field. The trees? The field. I don't, there's a field everywhere. There's one, right there. Well, I don't know what that means. Are you following a drone?


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[Assistant] I'm feeling so frustrated. I feel like I'm letting Anthony down. Go forward.


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[Assistant] I think you should stop. Do you wanna switch? Yeah, let's do that.


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[Assistant] Okay, so I'm gonna control this drone with my words and you're just gonna do what I say. Yeah. Okay. Up. Down.


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[Assistant] Go- go right, go right, go right, go- okay stop. So that's 1, 2, 3, 4, 5, 6.


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[Assistant] Instead of using the letters and numbers to communicate where the moose are, I simply count the white flags. It's at 8 and the 6 went over, whatever that is. This is G. That's 8, is that what you mean? Yeah. Oh my god, this is taking forever.


[User] Please transcribe this text

[Assistant] Sarah and Sam are leaving, are they? Yeah. Do I have this one that's like in the lower left hand corner? No. So it's D... D4. Okay, check, check.


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[Assistant] Sorry that is incorrect. I literally feel like crying right now.


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[Assistant] So from the upper left hand corner, it's, it's three down. So C11. That's a huge difference. I think that's all of them. Okay, let's get a check then. We're slipping further and further behind. We need to get this right.


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[Assistant] I really hope that we're not in last place at this point. There's no more second chances. There's no more time for screw ups.


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[Assistant] This is awesome. We're on the banks of the St. Lawrence River in Little French Town. Just took the most adorable little train. About to give some quality potatoes in for some poutine, like can't get better than that.


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[Assistant] Okay, perfect. Thank you so much. Sucked a lot for directions today, but it's been hard.


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[Assistant] I'm a terrible public speaker, hopefully I won't screw up.


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[Assistant] I feel like I've reached my limit. My mind just says, nope, that's it. You have to go home.


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[Assistant] 1339 Winnipeg. Think it's gonna be on the right soon here.


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[Assistant] Let's just take a ride. 1339. I think I just saw 1339 on the list.


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[Assistant] But now, thanks to the wide availability of antibiotics, this is merely a relic of the past. But actually, I should say was, because nowadays,


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[Assistant] We're using antibiotics so much that the bacteria that causes infections are becoming resistant. And that should really scare the hell out of all of us. If we do not change our behavior, and we know cells have antibiotics, the UN predicts that by 2050,


[User] Please transcribe this text

[Assistant] Anti-microbial resistance will become our single biggest killer. So we must start to act. But where to begin is an interesting question, because we humans are not the only ones using antibiotics.


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[Assistant] Worldwide, 50 to 80 percent of all antibiotics are used by animals. Not all of these are critical for human health, but if we do not get it under control right now, we're looking at a very scary future for humans and animals alike. To begin, let's talk about how we ended up here. The first large-scale use of antibiotics was in the early 50s of the last century.


[User] Please transcribe this text

[Assistant] In the restaurant world, prosperity was increasing and people wanted to eat more animal protein.


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[Assistant] When animals were sick, you could now treat them with antibiotics, so they did not die and kept growing.


[User] Please transcribe this text

[Assistant] But soon it was discovered that adding smaller and regular amounts of antibiotics to the feed kept the animals healthy, made them grow faster,


[User] Please transcribe this text

[Assistant] And caused them to need less feed. So these antibiotics worked well. Really well, actually. And with increasing animal production, also, antibiotic use skyrocketed worldwide. Unfortunately, so did antibiotic resistance.


[User] Please transcribe this text

[Assistant] The reason your doctor tells you to finish the entire bottle of antibiotics is if you shorten your dose, you don't kill all of the bugs.


[User] Please transcribe this text

[Assistant] And that's the ones that stick around build up the antibiotic resistance.


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[Assistant] It's the same problem with giving animals small and regular doses of antibiotics. Some bad bugs die, but all of them.


[User] Please transcribe this text

[Assistant] Spread that across an entire industry and you can understand that we accidentally build up a large reservoir of antibiotic-resistant bacteria.


[User] Please transcribe this text

[Assistant] But I hate to break it to you, the problem doesn't stop there. You know who else takes antibiotics? Fluffy your cat and rove with your dog. Pets rank even amongst the heaviest users of all.


[User] Please transcribe this text

[Assistant] And they use antibiotics that are much more critical for human health. Combine this


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[Assistant] With how close we live with our companion animals, and you understand the risk of you picking up yourself antibiotic-resistant bacteria from your own pet.


[User] Please transcribe this text

[Assistant] But how do these antibiotic resistance bacteria and farm animals affect you? Let me give you an example we have actually data on. The levels of antibiotic resistance, salmonella, in pigs in Europe against different types of antibiotics range from less than a percent as high up to 60 percent.


[User] Please transcribe this text

[Assistant] Which means that in most cases, this antibiotic will not work anymore to kill this salmonella. And there is a high correlation


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[Assistant] Now luckily, typically less than one percent of all raw meat, fish or eggs will contain salmonella. And this only poses a risk when not treated well.


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[Assistant] Still, there are 100,000 human-summoned cases in the EU and more than a million cases in the US.


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[Assistant] In the US, leading to 23,000 hospitalizations and 450 people dead each year.


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[Assistant] With antibiotic-resistant salmonella on the rise, this death toll is likely to increase. But it's not only about consuming yourself. This year, more than a hundred people got infected with a multi-drug-resistant salmonella after feeding pig ears as a treat to the dog.


[User] Please transcribe this text

[Assistant] So we really must cut back on antibiotic use in animal production. And luckily, that is starting to happen.


[User] Please transcribe this text

[Assistant] The EU was the first region to ban putting antibiotics and low doses in the feed.


[User] Please transcribe this text

[Assistant] From 99 on, in several steps, the amount of different types of antibiotics allowed were reduced, and in 2006, a complete ban went into place.


[User] Please transcribe this text

[Assistant] Sounds great, right? Problem solved. Now wait, not so fast.


[User] Please transcribe this text

[Assistant] That antibiotics had been the perfect blanket to cover up a lot of bad farm practices.


[User] Please transcribe this text

[Assistant] More and more animals became sick and needed to be cured with antibiotics.


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[Assistant] So instead of the total amount going down, it actually increased. Surely, there was not a way to go. But luckily, there was not the end of the story.


[User] Please transcribe this text

[Assistant] A feed compounder makes a total diet for a farmer to feed to his animals.


[User] Please transcribe this text

[Assistant] And often also provides the advice on how to raise the animals in the best way.


[User] Please transcribe this text

[Assistant] I was really motivated to work together with my colleagues, veterinarians and of course the farmers to figure out how to keep the animals healthy and antibiotic free.


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[Assistant] Now, there are three major things that need to happen for antibiotic-free production. Let me walk you to the playbook.


[User] Please transcribe this text

[Assistant] To start, and it sounds very obvious that our hygiene is the place to start.


[User] Please transcribe this text

[Assistant] Better cleaning of the stable and the drinking water lines, making it harder for the disease to come in and spread across the stable.


[User] Please transcribe this text

[Assistant] That's all very important, but the part I was personally most interested in was better feeding for the animals. Better nutrition.


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[Assistant] Part of the food you consume is not digested by your cell, but is fermented in your large intestine by bacteria. So you're feeding those microbes with part of your diet.


[User] Please transcribe this text

[Assistant] Initially, most young animals were fat, low fiber, high starch and protein, very finely-grounded, highly digestible diets.


[User] Please transcribe this text

[Assistant] Like being yourself on a diet of hamburger buns, rice waffles with protein bars. We change this to protein bars.


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[Assistant] Lower protein, higher fiber, coarser type of diets.


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[Assistant] This shifted the bacteria flora in the animal guts to the more beneficial ones and reduced the chance that pathogens would flourish.


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[Assistant] You might be surprised, but not only diet composition, also diet structure plays a role. Simply fact that the same diet is coarser,


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[Assistant] Will lead to a better developed digestive tract and thus a healthier animal.


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[Assistant] But the best part was that farmers started to buy this actually too. Unlike some other parts of the world,


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[Assistant] Western European farmers mainly still make their independent buying decisions who they buy their feed from and sell their animals to.


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[Assistant] So what you're actually selling in the end reflects the actual local need of these farmers.


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[Assistant] For example, the protein content in piclidines in countries that are much more vigilant in reducing antibiotics, like, for example, Germany and the Netherlands, were already 10 to 15 percent lower than in a country like the UK, which was slower to pick this up. But like with better hygiene, better nutrition helps, but will not totally prevent you from becoming sick. So more is needed. And that's when we turn to the microbiome. Making the water with the feed more acidic


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[Assistant] Helps to create an environment that benefits the more beneficial bacteria and inhibits the pathogens.


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[Assistant] Like fermented food, whether it's yogurt, sauerkraut or salami. They all will spoil as quickly, too.


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[Assistant] Now, with modern techniques, like the ones based on DNA testing, we can see that there are many more different microorganisms present.


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[Assistant] And this ecosystem, which we call the microbiome is much more complex.


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[Assistant] Turns out there are about eight times more microorganisms in your gut as tissue cells in your body. And for animals, the impact is no less.


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[Assistant] So if we want to work without antibiotics in animal production, we have to make the animals much more robust. So that when a disease strikes, the animals are much more resilient.


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[Assistant] And this three-pronged nutribiosis approach involving the host, nutrition and the microbiome is the way to do it.


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[Assistant] Now the practice of raising animals in an antibiotic containing.


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[Assistant] Or antibiotic use provoking diet is a bit cheaper at farm level. But in the end, we're talking about a few percent on consumer level.


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[Assistant] And a very small price to pay when it's own health or our loved one's health is at stake. So what do you think? What direction do we take? Do we allow antimicrobial resistance to become a biggest killer at huge financial and especially personal cost? Or do we, besides reducing human antibiotic consumption,


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[Assistant] Truly start embracing antibiotic-free animal production. For me, the choice is very obvious. But to make this happen,


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[Assistant] We have to set reduction targets and make sure that they're followed all around the world.


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[Assistant] Because farmers compete with each other on either country level, trading block or the global market. Costs are very important.


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[Assistant] And also, we have to be realistic. Farmers need to have the possibilities to invest more and better management and better feed in order to achieve this reduction. And besides legal limits, the market can play a role.


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[Assistant] And with growing consumer awareness, these market forces will increase in power. Now everything I've been talking about seems to be great for us. But what about the animals? Now guess what? Their lives get better too. Better health, less stress, happier life. So now you know. You have the knowledge how to produce meat,


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[Assistant] Egg and milk without a very low amount of antibiotics.


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[Assistant] And I'll argue, it's a small price to pay for the future.


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[Assistant] Which bacterial infections again become our biggest killer. Thank you.


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[Assistant] I'm inside you, said Wukong. I changed myself into a pill to trick you. Now I'm going to practice some of my fighting skills.


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[Assistant] I got the robe, Bodhisattva, said the monkey. What should we do with the bear?


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[Assistant] That's a good idea, said Wukong. The robe is a gift from Buddha. We must be careful.


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[Assistant] Excuse me? Excuse me? Would you be able to tell me where this is? That's at Luckett's Vineyard. Okay. Down here, probably two or three miles.